Developing Your Brand
We interviewed Thom from Pizza Pilgrims to find out how they built their brand to be a such great success...
Building A Brand
Rachel Walker, food writer at The Sunday Times reveals why Dishoom is so popular...
Have you ever considered the humble label on the bottle or jar in front of you and what it does for your brand and consumers? These simple pieces of printed paper carry so much information – brand name, logo, product name, flavour variants, ingredients, storage or cooking advice, nutritional information, producer, allergens, product weight and price to name but a few. But have you thought deeper about how labelling technology and innovation could add so much more to the story.
How To Create A Unique And Successful Brand
"Building a brand is more about emotion than science", we interviewed Robert Nadler to find out what you need to think about when building a new brand...
Creating and developing your own brand can be a daunting and time consuming process. The best place to start is by analysing what is already out there, look at what other people have done and get your creative juices flowing. Luckily for you, this first part is on us. We have picked out some of the top exhibitors from Speciality & Fine Food Fair who's branding is on point...
Speciality & Fine Food Fair is the leading UK trade event that exclusively targets food and drink buyers from the speciality and artisan food industry. Many exhibitors at Speciality & Fine Food Fair keep up to date with current food trends and for this blog we have sourced new and existing exhibitors that are doing just that.
Food trend predictions for 2016: which fads are flying (and which have fallen flat)
The world of food and hospitality is nothing if not innovative – whether that’s finding creative ways to re-invent and re-interpret the classics or looking for the next “big thing” in terms of new ingredients or novel concepts. This year all sorts of wonderful (and some weird) ideas have been hailed as up and coming food trends. So what is capturing the imagination of the great foodie public and which fads have fallen flat?
It’s a changing market – where with innovation key
Peter Backman, Managing Director of Horizons, tells us about the trends in the market and explains how innovation is key...
At the beginning of 2016, Horizons issued its annual forecast for the trends we were likely to see in the UK’s foodservice sector in the year ahead. Their overriding theme centered on overcapacity in the sector, which is likely to slow in the longer term by putting downward pressure on like-for-like sales, while competition amongst operators for new sites will continue to intensify.
Food Trends 2016
There are always a raft of food and restaurant-related predictions early in the year - some of them obvious, some tenuous and some that will genuinely become a part of what we see happening as the year progresses. The subjects are as varied as the industry itself. Ingredients, crockery, equipment, cooking techniques, the business of hospitality, menu concepts; they are all open to discussion and pronouncement.
WALTER AND MONTY: A Street Food Inferno!
Taste buds and charcoal alike have heated up for the recent opening of Walter and Monty, London’s 'hottest' grill, which opened at the end of March in the City of London (Bury Court EC3A)
How to be successful in the hospitality industry
Charlotte Horler, Operations Manager at Billesley Manor Hotel, The Hotel Collection Ltd and winner of the 2016 Acorn Scholarship talks us through her experience in the hospitality industry...
Millennials and hospitality trends
New entrepreneurial fast food brands with a focus on the big food and menu trends of freshness, healthiness and adventurousness are driving consumer experiences on the high street.
We are now seeing these trends translate into the conference and event catering, instigated by Millennials in their 20s and 30s who are not only eating out more often, but sharing their experiences with their peers and colleagues on social media.
With 2016 in full swing, Levy Restaurants UK, the specialist caterer at some of the UK’s most significant sporting, arena, leisure and heritage venues, reveal what trends we are currently seeing in conference and event catering this year:
Spotlight on: Boho
If you’re looking forward to letting your hair down this summer and spending those long summer nights eating fantastic food and listening to fabulous music amongst great company, then look no further than Boho.
What are millennials looking for when visiting a hospitality establishment?
‘Millennials,’ those loosely defined as being aged between 18 and 35, are currently a hot topic in the hospitality industry as they are quickly becoming a key customer. Hotels and restaurants are increasingly trying to adapt their establishments in order to connect with millennials and keep up to date with the apparent changes and emerging trends.
Boost Your Breakfast Routine
Looking for a quick, healthy breakfast that doesn't leave you longing for lunch? These protein packed snacks could be the perfect offering for guests to your spa or gym.
Timeless Indian Brunch
Anjula Devi talks about her brunch experience and shares one of her own special recipes so you can create your own authentic Indian brunch with the use of fresh produce and balanced spices to create a wonderful, delicious and nutritious meal.
Breakfast and Brunch Trends
When the word “brunch” was first recorded, in an 1895 article in Hunter’s Weekly, it was described as “cheerful, sociable and inciting. It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.”
A Picture Perfect Sunday
Think drinks, beautiful views, great music topped off with delicious food. Here's some hospitality inspiration...
Keep Up with the Ever Changing Trends in Hospitality
Art in hospitality is rapidly developing and more and more companies are starting to compete on presentation and creative designs when it comes to their menus. Artis have the perfect solution...
Damien Hirst and Mark Hix open Pharmacy 2 restaurant at Newport Street Gallery
Damien Hirst’s new restaurant recently opened in collaboration with Mark Hix. It launched at Newport Street Gallery in Vauxhall, London on 23 February 2016. The restaurant, Pharmacy 2, serves classic British and European food, catering for visitors to the exhibitions throughout the day, and evening diners when the gallery is closed.
The Art of Mixology
There has always been a connection with food and art. What started as penniless artists filling restaurant wall space for a free meal is now a carefully considered (and sometimes costly) curation. But one London cocktail bar has gone a step further; they have incorporated art and design into their cocktail menu.
The Model Instagram
2015 Speciality & Fine Food Fair exhibitor, Smith & Sinclair use a variety of clever marketing techniques that have resulted in a large number of followers and created a stir around their products. Find out what you can learn from their Instagram account in order to increase your following and product interest amongst consumers.
Why emotion and understanding should be at the heart of your social strategy
Thanks to social media, it could be argued that it has never been easier to reach your target audience, equally it is true to say that it has never been harder to reach them either. In reality, the tough competition hotels and restaurants face on the high street is present online too, where there are multiple food, drink and hospitality brands all competing to be heard.
Be Elastic and Open-Minded
Rachel Walker, food writer at The Sunday Times, food editor at Reader's Digest, and freelancer across various other national publications explores successful hospitality social media campaigns.
Casual fine dining
Pidgin is a casual fine dining restaurant in Hackney, east London, serving a weekly changing four-course set menu of modern British food.
To help you start your hospitality account or improve an already existing account, we’ve put together some top tips and also picked out some inspiring accounts to follow.
What can you expect to find at Hotelympia?
We have picked a couple companies that will be exhibiting at Hotelympia to give you a glimpse of the 1000s of products you can source at the show....
Five Things Hoteliers should know about Hotelympia 2016
If you’re a hotelier based in the UK, chances are you’ve been to London’s Hotelympia exhibition or at least heard of it. As the biggest food service and hospitality event in Britain, it prides itself on giving industry professionals access to the most innovative products on the market and insight into the latest trends in the sector.
A Life of Service – Top Tips on Customer Satisfaction
Diego Masciaga is a Director and the Restaurant Manager of the world famous, Three Michelin-starred Waterside Inn in Bray, Berkshire. A Master of Culinary Arts, he was awarded the Grand Prix de l’Art de la Salle from the L’Académie Internationale de Gastronomie in 2010, has trained butlers for Prince Charles, and has served Boris Yeltsin at the Kremlin and the Queen at Windsor. In 2011 he was awarded the title of Cavaliere, the Italian equivalent of a knighthood, for his services to fine dining and his commitment to the development and training of others.
The Perfect Partner
The new products for the 2016 catalogue have been designed to reflect the trend for individuality and creating that special experience.
New opening - Inamo, Covent Garden
Take complete control of your dining experience at inamo using the world’s first interactive ordering systems, both on tablet and beamed onto your table-top. Order your meal, choose your virtual tablecloth, view the chefs at work on ‘chef cam’, and much more, all through your interactive table surface.
It’s a cheesy kind of love
Phil Collins’ love may have been ‘groovy’ in 1990, but this line up is even cheesier and there’s no better time of year to celebrate your dairy desires (and a cheesy play list) than St Valentine’s Day.
There are so many British cheesemaking gems to discover, that the nation’s best cheeseboards are continually and seasonally evolving. Through our contact with producers, distributors and foodservice businesses here are some of the trends and latest offerings being talked about:
Getting Cheesey (and Commercial) for Valentine’s
Why is cheese ideal for Valentine’s Day? Because cheese is best shared, and sharing is intimate and loving. But there is a bigger (more commercial) opportunity than that - on Valentine’s it could be the last course they will eat in your restaurant on a special, very personal night. Your customers will remember a good Valentine’s dinner- for life. That is worth the extra effort.
A cheesy moment to share
On Valentine’s Day, sharing dishes often feature heavily on restaurant menus as chefs look to up the romance factor for their guests. Whether this is the right approach depends to a large extent on your customer profile and the type of food you serve. But however you play it, anything that is put on a celebration menu needs to be something a bit special, something which creates the right mood and sparks conversation.
Incorporating Biophilic Design into your Hospitality Build
The Scotscape Living Wall system is manufactured from a patented water-retaining fabric with integrated waterproofing. Installed in one metre sections, the fabric living wall can be applied to projects of any scale and shape.
The Evogro Plant Growing System
Evogro helps people to grow their own perfect plants. Growing top quality edible plants is hard and many people lack the space, time or know-how for traditional approaches. Evogro applies the latest horticultural technology to solve these problems and makes it simple to use.Evogro is a privately owned company, based at the East Malling Research campus in Kent.
Predicting Food Trends Using Sustainable Resources
Food trends can be hard to predict but there are hundreds of resources out there to give clues as to what is going to be big over the coming year. Sustainability in one form or another seems to be high on the list.
Hop to it!
How to learn to love craft beer and stop worrying about flavour and terminology
Compass Man Points the Way to Hotelympia 2016
Nick Vadis is UK Executive Chef for Compass Group UK & Ireland. As the National Chairman of the Craft Guild of Chefs, he is a bastion for the development and promotion of key skills critical to the hospitality industry.
Top Trends from 2015
This handy infographic from the food people looks back on the trends of 2015. With so much trend prediction happening at the beginning of the year, let’s see if we got it right…
Ten resolutions for your spa/gym
Like most, you are probably starting the new year with the usual resolutions; giving up chocolate, drink and aiming to exercise more, but what about your business? Have you ever thought about making resolutions for that? Here are my top ten resolutions, in no particular order.
A refreshing alternative to tea and coffee
Pure Tisanes uses the finest fresh ingredients, snap frozen, to create delicious herbal infusions. The exciting flavour combinations are chosen and hand-blended to make every sip a uniquely refreshing experience.
Is Your Business Ready for the Food Trends of 2016?
Trends come and go not only in the fashion industry but also on our plates. Here, some natural health experts take a look at what’s been fashionable in 2015, and look ahead to up and coming trends, to help you stay ahead of the curve.
Hot Trend: Hotel Wellness
Hotelympia has recognised a trend in the hotel sector and by working with leading consultancy SPA Creators has developed a spa and leisure area at Hotelympia 2016.
The Ivy Kensington Brasserie - New Opening!
Opened on the 15th December 2015, The Ivy Kensington Brasserie, set almost opposite High Street Kensington station, will offer accessible and sophisticated all-day dining.
Innovation in Chocolate
Looking for a quirky & innovative Christmas gift? Duke of Delhi are your answer!
Make Your Restaurant's Christmas Dinner a Winner
Sourcing the right ingredients and creating a Christmas menu you can be proud of can be a challenge. Bruce Wilson talks us through the in's and out's of making your Christmas dinner and how to create variety whilst keeping standards high.
Discover Monin's 3 favourite Christmas cocktail recipes that are simple to serve and delicious to drink...