08 
Oct

Restaurant Show Report 2019

Restaurant Show logo

The Restaurant Show; where else can you find hundreds of suppliers all in one place and at the same time, enjoy two other exhibitions?

The Restaurant Show at Olympia in London last week featured the Bar & Pub Show and Catering Equipment Expo. They have become the ultimate destination for the hospitality industry with regard to innovations, services and suppliers.

This year brought together some of the industry’s biggest names to address the most significant issues around culinary trends, technology and employee engagement.

Gamification in Restaurants

There were plenty of sessions to engage visitors with some key current trends revealed and investigated at the Restaurant Show. This included gamification. The ‘True Players’ session revealed how Starbucks and itsu, inspire and engage staff through gamification and analytics to promote customer experience, staff retention and sales.

Another session focused on the influence of Generation Z and Millennials who currently represent a significant part of the workforce. An expert panel discussed thinking differently about culture in the workplace. It showcased approaches from sports and psychotherapy that can help create a hard-working and trustworthy workforce. Technological advances also featured heavily at the show. There were sessions on how to harness the power of voice technology for frictionless service amongst others.

Alongside the many culinary demonstrations were examples of innovations, including JenPak Ltd’s new eco-friendly range of crockery which is made from recycled sugarcane, or Bagasse. FSG Tableware Ltd exhibited its reusable to go cups made from coffee waste.

On the cuisine front, Biff’s showcased its indulgent plant-based burgers and ‘wingz’, and its signature and innovative crispy fried jackfruit. In addition, Elisa-Foodexhibited its 100% whole wheat, spelt, quinoa gluten-free, organic and vegan pizza bases and pizzas.

Sustainability is always at the core of the Restaurant Show. Once again, the organisers partnered with FareShare, the UK’s largest food redistribution charity. At the end of the show, FareShare conducted a surplus food collection service for all exhibitors. This prevented unnecessary food and drink going to waste, giving all suppliers the chance to donate their excess products to feed people in need.

Catering Equipment Expo and Bar & Pub Show

CEE featured expert advice on tabletop, back-of-house and heavy equipment as well as technical demonstrations and cost-saving seminars from leading experts and exclusive product launches from leading brands.

The Bar & Pub Show, now in its third year was extremely well attended with a focus on the evolution, diversification and adaption to changing consumer behaviour. There was a programme of live events at Bar & Pub Hub. Exhibitors ranged from the UK mainland’s most northern distillery Dunnet’s Bay to the bottle glass to sand crusher. The latter claims to solve a bar’s recycling storage needs.

Published Date: 8th October 2019
Category: Blog, Catering Business, Events, News
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