Shifting consumer trends mean operators now must stock a broad and credible range of low- and no-alcohol drinks all year round. The low and no category has gone from being a ‘second best’ option for customers to a thriving drinks category. What are the drivers of this changing consumer behaviour, and how should operators approach range planning to make the most of the low and no opportunity? Including the latest new low- and no-alcohol products.
The pub is a symbol of Britishness around the world, but operators have to evolve and change the model to stay up to date with trends, without diluting the essential experience that makes the pub special. What are the key trends in food, drinks and entertainment that are helping the best pubs stand out from the crowd?
There is always more to this subject than meets the eye – you only have to look at the way capsule coffee machines moved from home use into the catering world to see this. All hot-beverage machines are simply not the same – we look at the most recent developments and examine how they can be of value in a commercial setting.
What new equipment can we expect to see at the 2020 HRC show? This feature will focus on the new equipment products that will be on display.
Please send product information, trade prices and high res images.
How are the latest innovations in washing and drying equipment, cleaning products and fabrics helping hospitality and food operators consistently meet customers’ exacting expectations for clean and hygienic bedroom linen, towels, bathrobes and tablecloths?
When is it best to keep the laundry in-house or contract it out to a specialist service company (or a mix of both) – and how can operators ensure they pick the right equipment or contractor for their specific needs?
We will be looking at the technology, tips and best practices that will streamline the hectic wash process, prolong the life of appliances and fabrics, and ensure contracted-out laundry is not lost – and examine how this can be done without impacting the environment or the bottom line.
There is refrigeration that is efficient but not visually appealing, best kept tucked away back of house – but there are also extremely attractive cooling display systems that do a job which is more than simply functional. We look at the ways in which refrigeration can attract customers to the goods being chilled.
What’s on at the show, including speakers, features and inspiration.
The coffee-house trade has always understood the value of hot chocolate to the bottom line and has always understood that chocolate is an all-year seller. However, a couple of pieces of recent research discovered a disparity – hot chocolate is the fastest-growing drink in the catering sector, and 50% of customers in a survey said they could not go a day without chocolate. At the same time, 60% of consumers rated coffee-house hot chocolate as ‘good’... but only 8% of hotel customers did. We look at the secrets of a profitable all-year business from hot chocolate.
Heat has been on the menu for bold British diners for many years, but there’s never been as much choice as today. We’ll be looking at the huge diversity of hot sauces and spicy options on the market, from those made by established classics to tiny start-ups, and rounding up what is interesting and new in the world of condiments and sauces.
What’s on at the show, including speakers, features and inspiration.
Consumers increasingly expect a broad choice of soft drinks, juices and mixers out of home, with health, indulgence and mixability among the factors influencing choice. Helping operators appeal to customers looking for sophisticated soft drink choices, as well as offering a mixer range matched to the latest spirits trends, experts give advice on planning a profitable and appealing soft drinks and mixer list. The latest new products from soft drinks suppliers will be featured.
How can caterers ensure their offer is safe for the rising tide of customers with potentially life-threatening food-related allergies and illnesses such as coeliac disease, nut allergies and diabetes?
We will be looking at alternatives and innovations in the burgeoning free-from market (which is dominated by the plant-based, gluten-free and dairy-free sectors) that address the needs of people with medical conditions.
With one driver for free-from foods coming from consumers who perceive them as healthier, more ethical and/or more eco-friendly options, what are the current nutritional superhero ingredients, recipes and products catering for health-conscious and compassionate vegans – and carnivores?
How can caterers inform and reassure customers that their food ticks some or all of these boxes without over-complicating menu descriptions? And how important is proof of provenance and certification from established bodies such as the Soil Association, Vegan Society and RSPCA?
With smokehouse and grill restaurants springing up all over the UK, the out of home barbecue experience of 2020 has a lot more to offer than ribs in a sticky sauce. We are rolling up our sleeves to look at the latest hot products, trends and cool equipment in this sector.
Caterers in the education sector are under more pressure than ever before to provide nutritious and affordable meals to a diverse range of audiences. What are the new in-demand dishes and flavours in schools, colleges and universities? How do cooks and menu planners deal with complex allergies and specialist diets? What are the implications of the food sustainability agenda in education settings? Can school cooks learn anything from university cooks – and vice versa?
Way back last October, it was warned that Brazil’s major wholesaler had run out of coffee. But the coffee trade says that there are more interesting options and varieties in coffee than ever before – we look at some ways to make your coffee offer stand out.
It is well worth the catering manager knowing the terminology for ‘cold’ coffee drinks. Cold brew is a coffee which has been brewed at room temperature, probably overnight. It is said to impart a depth and richness to the brew. It has been a growing aspect of the coffee scene for some time now... how can it effectively be added to the menu?
From convection ovens to grills and salamanders, taking in griddles and steamers along the way, there are some pieces of equipment that the kitchen can’t operate without. As technology leaps ahead, we look at the latest cooking innovations that are saving chefs time and money and making life easier and processes more efficient in foodservice kitchens.
Whatever the summer has in store weather-wise, customers expect a refreshed and refreshing drinks range to be on offer in the out-of-home sector. We get advice on trends and opportunities this summer across beer, cider, wine, spirits, cocktails and soft drinks, including the latest must-stock new products for warm weather drinks menus.
Bottled water remains big business, but can this preference translate into improved customer satisfaction and profits for operators who invest in water filtration and dispense tap systems that provide cleaner, better-tasting water?
We will examine the benefits and drawbacks of adopting this technology and catch up with the latest designs and options for restaurants, caterers, hotels and cafés.
What impact can purified, tap-dispensed water have on waste reduction; should it replace or coexist with your current bottled water offer; can it also help operators serve better-tasting food; and how easy is the system to maintain? Is there mileage in offering newer, healthier water formats such as 'structured' alkaline or hydrogen water?
The Caterer’s annual guide to the key drinks trends across the hospitality sector includes sales data and insight, as well as advice on range planning from industry leading suppliers. The guide will cover beer, cider, wine, spirits, cocktails and mixers, soft drinks, coffee, tea and water.
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In a world where younger customers are increasingly turning away from meat-heavy cuisine and seeking out novelty, how do pubs stay relevant? We’ll have a look at all that’s interesting, from vegan menus to pop-up operations, and find out what’s happening in the wider industry.
Choosing tableware can be a minefield, so what should operators look for as they seek to marry the competing demands of design, functionality, practicality and cost? We will be looking at tableware in different service settings, from high-end dining to casual dining. How can tableware provide a point of difference for restaurants and complement the food and experience offer?
Breakfast is an exciting time of day in foodservice, because pretty much anything goes. Customers may want to pick up a waffle with their coffee or sit down for smashed avocado on toast. New product trends abound, but the traditional full English is still many customers’ go-to.
How best to get the balance right on your menu between old favourites and the latest Instagram pleasers? What are the latest trends that you should be looking at? And what else do you need to think about to make the most of the morning sales opportunity in what has become a crowded market?
Food to go continues to outperform the total eating-out market, with further growth predicted.
But that does not mean it’s easy pickings. To stay ahead in this hugely competitive sector you need to make sure that your set up allows you to offer the maximum speed, value, quality and efficiency to time-pressured customers.
And of course, eye-catching products presented in packaging that stands out for all the right reasons.
What are the latest products and trends that you need to get on top of to guarantee maximum success?
How are meat and poultry sales holding up in the food sector in light of the vegetarian and vegan boom? What changes have there been in consumer expectations and preferences – and how are these being met? We are also interested in hearing about innovative new dishes, preparations and products.
The supermarket shelves might still be dominated by sliced white, but elsewhere British bread is a riot of variety, taking in influences from all over the world. At the same time, classics like the crusty loaf are being revived for the next generation. We’ll look at the most exciting operators and products and round up what’s going on at all levels of the baking trade.
Customers will usually bite your hand off in the morning for the hot or cold drink they’re craving, but how do you make sure that they come back and do it again the next day?
Get your offer right and you’re looking at add on sales and happy ever after. Get it wrong and you’re looking at having your head bitten off as well as your hand.
How do you ensure you’ve got the right breakfast beverages offer and one that customers can swallow in the current economic climate?
As the out-of-home sector plans for the peak party season, compelling drinks menus are at the heart of encouraging consumers to get into the festive spirit. This feature will include advice on trends and strategies to drive sales of celebratory drinks in the run up to Christmas, including beer, cider, wine, spirits, cocktails and soft drinks, and a look at new products.
For many years, fish has either been a simple pleasure – fish and chips – or a special occasion dish, eaten at one of the country’s fancier restaurants, like J Sheekey or Bentley’s, both in central London.
A new generation of chefs, though, is combining the best of both, driven by the rising availability of high-quality fresh fish. We’ll look at the best operators and round up what’s happening at all levels of the industry.
An aspect of the coffee trade that continues to grow steadily is that of flavoured syrup. This is the product which allows the barista to easily create the vanilla or almond latte, and which was behind the quite astonishing growth of the seasonal pumpkin latte.
But there is far more to it than that – we look at the creative, but time-efficient, use of the syrup in profitable coffee ‘specials’ for the beverage menu.
Bottled water was the big growth story of recent decades – and almost inevitably, there followed the ‘backlash’. The bottled water product was blamed for excessive use and waste of plastic, excessive use of energy in manufacture and transport, and blatant profiteering. Where does the reputation of the product sector now stand, and how does the hospitality industry work best with it?
Good butter is an easy way for restaurants to make a great first impression, and there are more options now than ever before. We’ll look at the best producers, what restaurants are doing with butter and how it’s made. We’ll also round out what’s interesting and new in the wider world of dairy, from milk to cheese and beyond.
It is at this time of year that the hot beverage sector holds its annual shows and exhibitions, and this is when the new ideas in drinks and brewing technology appear. We shall look at the year’s most helpful developments and their prospects for the hospitality trade.
Dessert is no longer just for afters. A spate of restaurants has opened in the last few years that only offer sweet treats, and they’re hugely popular with younger eaters. We’ll look at the phenomenon to see what they’re doing right and if it has a long-term future, and we’ll round up what’s exciting and new in the wider world of desserts.
In discussing the subject of ‘afternoon tea’, all the publicity generally goes to the high-end and expensive afternoon venues in London – but in the last Afternoon Tea Awards, three out-of-town venues were commended. And two of them were in-house cafés in retail stores!
It goes to show that afternoon tea, in the words of the Beverage Standards Association: “is a scaleable thing – it is impressive how many local cafés have created their own individual versions of it, to sell at anything from £10 upwards.”
We shall look at how the concept of afternoon tea can be profitable for all kinds of catering operation.
As a key driver of the burgeoning free-from market, plant-based food and drinks are seeing an explosion of new product development. We will be looking at the latest alternatives and innovations designed to satisfy consumers who are avoiding animal-based products such as meat, seafood, dairy, eggs and honey for ethical, medical or lifestyle reasons.
What benefits can plant-based products bring to caterers and their customers and how can operators best balance their offer between natural wholefoods and the more processed meat/dairy substitutes?
Temperature monitoring is key to food safety and helps protect customers from food-borne illnesses and business from prosecution and potential shut-down. But with operators required to monitor, correct, verify and record every stage of food production - from purchasing, receiving, transportation and storage to prep, handling, cooking and serving - compliance with the regulations can be an onerous and time-consuming task.
We will be looking at the latest technologies and best practices that can help operators meet - or surpass - HACCP regulations and potentially save them time, money and waste.
With so many ingredients and recipes from around the world to choose from, how can caterers ensure their offer hits the spot for the growing ranks of vegetarian, vegan and flexitarian diners? What are the current and future star ingredients, flavours and cuisines? And how important is transparency in the supply chain for this sector in terms of provenance, sustainability, ethics, health and nutrition?
Wet and dry herbs, spices and seasoning blends are the flavour saviours of the commercial kitchen, bringing chefs within pinching distance of tastier and more exciting dishes. But with a whole alphabet of herbs and spices from Asafoetida to Zaatar available, the trouble is choosing what to use.
So what are the biggest new flavours and ideas coming through and how are old favourites holding up? And with such an array of choice how do kitchens pick out the most effective range while staying on top of practicalities such as storage and shelf life?