lunch! and The National Restaurant, Pub & Bar Show (the new name for Casual Dining) opened its doors this week and like usual, it did not disappoint. It was a day filled with innovation, networking and valuable insight. Proactive Solutions attended the event to not only meet with new and existing clients, but to also uncover what’s new and what’s next for hospitality.
These two co-located trade shows, held on 24-25th September, brought together the very best in food, drink, equipment and technology for the hospitality and food-to-go sectors. Thousands of industry experts, big-name brands, leading retailers and important operators from across the UK’s foodservice, retail and hospitality landscape all gathered at London’s Excel to explore unrivalled innovation, build new partnerships and connect with their industry.
Collectively, the shows featured over 500 exhibitors, six Keynote Theatres, a Start Up Zone and two Innovation Challenge Galleries. It was fantastic to be a part of.
Starting with the events seminar programme, these sessions offered two days of must-attend content, covering everything from staffing and sustainability to delivery, food trends, operations, marketing – all topics shaping our sector.
The line-up of speakers who took to the stage each day was absolutely top level. Big names included David McDowall, CEO, Stonegate Group; Will Beckett, Co-Founder & CEO, Hawksmoor; Kate Nicholls, Chair, UKHospitality; Julian Metcalfe, Founder & Group CEO, Itsu and Nick Ridley, Property & Store Development Director, Costa Coffee.
One of my key takeaways from the sessions was the one on ‘the state we’re in…and what to do about it’ hosted by Peter Martin, Founder & Executive Director, Peach 20/20. He presented some hard hitting facts about our industry; loss of late night venues are at an all time high, closures unfortunately continue with 14% fewer sites than pre-Covid and market confidence is still at rock bottom. Having said that, he did explain that it’s not all doom and gloom and that some operators are looking for growth to mitigate costs – Cafe Nero, Dishoom, Loungers and Gail’s, to name just a few. He also explained that there is a small glimpse of optimism, with high street pub numbers growing and rate of closures slowing.
He went on to advise the industry to really focus on product and productivity – by relentlessly emphasising on food, drink and experience, driving top line, whilst also driving efficiencies. He explained: “Productivity is not just about cost cutting, but businesses being at their best – efficient, effective and being able to deliver great customer experiences.” He identified the top operational challenges to productivity as being; rising operational/input costs, inefficient processes and repetitive/time consuming work.
Peter’s opportunities going forward for the industry included automating basic tasks, workforce scheduling, marketing optimisation and of course – AI.
Meanwhile Gavin Smith, CEO, Pizza Pilgrims explained what it takes to scale beloved brands and thrive in a highly competitive restaurant scene. He spoke about his first hand experience with the brand’s recent acquisition by German casual dining brand L’Osteria and explained that innovating and “being the best in class” is the way to succeed.
In between these thought provoking sessions I was able to take a wander around the show and taste some of the most exciting products and ingredients, as well as host media briefings with some of the industry’s leading trade publications at my wonderful client’s stand – La Lorraine Bakery Group (LLBG). Key journalists and editors got the opportunity to sample LLBG’s brand new delicious products that launched at the show. These included Panesco’s Salted Caramel Plait, American Pancakes Cocoa and its finest Panne Fiesta, along with other innovative bakery solutions, such as La Lorraine’s Rustic Style, Sourdough and Poppyseed and its delicious Miche Paysanne product. Its Donut Worry Be Happy brand also launched a new mouthwatering Dubai Diva Ring Donut at the event which went down a storm with attendees. The room was also full with other fantastic suppliers, including Pip & Nut, PROPER Snacks, Brewdog, Oatly and THIS.
Strong themes that came through for me during my visit were an uptake in fibre based products, along with protein, plant based, low sugar, functional drinks and sweet treats – but with a twist.
There was a great deal of energy and buzz in the room. It was an absolute pleasure to be part of and I very much look forward to next year’s event (16th and 17th September).