A taste of what’s to come. In foodservice and food to go.
July 2023
One of the most exciting (and equally challenging) things about our industry is the pace of change. The new trends, openings, flavours and external factors helping evolve and shape the market.
In our first joint event, William Murray and IGD teamed up to help give industry a taste of what’s to come. Sharing insight to help stay ahead.
We gathered operators in Battersea’s new art’otel to get an overview of the IGD Eating Out Forecast and a hot off the press, first look at the new Food-to-Go Forecast. Then hit the new Power Station development to see some of the hottest trends in action.
Check out the key take outs from the Foodservice Forecast here
Understand more about the Food-to-Go Forecast here
Uncover our picks from Battersea Power Station here
If you couldn’t make the session, but would like a summary of the insight, get in touch.
A look to 2030: a vision for the foodservice market
April 2024
Account executive Eider took a seat at HRC and traveled with Simon Stenning, the founder of Future Foodservice, to the year 2030 as he looked to the future of the industry. Here she shares her key take outs from the seminar – Future of Foodservice: The 2030 Vision.
Simon highlighted two key trends that caught my attention: Friction-Free and the Pleasure Principle. He picked both of these out as ‘emerging fault lines shaping the UK hospitality landscape and determining foodservice fortunes’.
To understand better these fault lines, first he set out some context about the changing behavior of the generations. GenZ and Millennials will become the main part of the workforce, whereas GenX and the Baby Boomers will become the main generations to enjoy leisure and retirement as they remain younger and healthier for longer.
Simon said the implications of generation changes could present positive drivers towards growth for foodservice in the UK.
Friction-Free
Simon defined friction-free as streamlining and simplifying the entire process of food and drink consumption.
Technology will help consumers have a Friction-Free experience in the foodservice sector with apps, just walk-out stores, self-serve bars, and self-serve kiosks. Not only that, but we may see a trend towards consumers getting whatever they want, wherever, and whenever with their devices. These advancements will support the desire to have more free time and get a better work/life balance.
I’m looking forward to seeing more tailored offers – especially if technology can help save me time and make life easier.
Pleasure Principle
The Pleasure Principle is all about enjoying time to the max.
Two things stuck out for me here. First, how the Pleasure Principle is creating a new format of cafés that is called “Daytime Restaurants”. These restaurants will be open until 5pm and support the theory of making more enjoyable the daytime for the customer experience.
Also, the fine-dining market will grow as customers crave the “sophisti-casion” – premium, experimental and glamourised experiences. Think underwater restaurants, interactive experiences and sky high dining where the diners are close to the theatre and part of the action.
For me, these type of restaurants elevate the dining experience and give the wow factor (often encouraging me to spend more money.!) As we are willing to enjoy more, restaurants with experiences are the perfect excuse to dine out.
In conclusion, while there are still challenges that the hospitality industry will face, according to Simon’s predictions, these challenges will not stop the growth of the foodservice market in the UK. In fact, these trends could create new opportunities for operators.
Gastronomic Growth: Highlights from the 2024 International Foodservice Forum
March 2024
On Thursday 7th March, the doors opened to the 42nd International Foodservice Forum, Europe’s grand stage for gastronomic connoisseurs. Held annually alongside INTERNORGA in Hamburg, this illustrious event drew 2000 eager attendees, hungry for the latest insights and innovations shaping the culinary landscape.
Nestled within the impressive confines of the new Congress Center Hamburg, the day was abuzz with captivating lectures and bustling networking sessions. It was an occasion where industry leaders, innovators and enthusiasts convened, making meaningful connections and sharing insights that would resonate far beyond the confines of the event.
Let’s delve into some of the key takeaways that promise to shape the future of gastronomy:
Sustainability Takes Centre Stage: One of the overarching themes of the forum was the growing importance of sustainability in the foodservice industry. Speakers highlighted for brands to embrace eco-friendly practices, reduce food waste, and invest in sustainable measures. Prod Dr. Carolyn Hutter emphasised the need for sustainability initiatives to resonate with guests, advocating for personalised offerings and leveraging technology to inform consumers about the environmental and health aspects of dishes.
People-Powered Success: Henry McGovern, the Chief Emotional Officer at McWin Capital Partners, underscored the pivotal role of people in driving success. McGovern’s insights emphasised that passion and discipline trump competence and experience, every time.
Global Expansion and Unity: Gamze Cizreli, the visionary Founder & Chairperson at BigChefs, shared ambitious international growth plans, emphasising the importance of global unity in fostering success. Cizreli’s vision of expanding BigChefs to 15 countries by the end of 2024 showcased the power of shared strength and collaboration in driving growth and innovation.
Resilience Amidst Challenges: Despite facing challenges such as staff shortages, VAT and inflation, the foodservice sector in Germany showcased remarkable resilience. Katrin Wissmann’s discourse on Growth & Resilience shed light on the sector’s impressive revenue generation of 17 billion euros, signalling a promising trajectory of recovery and growth post-pandemic.
Innovation through Technology: The forum also highlighted the role of technology, particularly AI, in enhancing efficiency and reducing waste in foodservice operations. Driven by a need to increase productivity and sustainability, brands are increasingly turning to AI to optimise processes and meet ever evolving consumer demands.
Cultural Diversity and Culinary Exploration: The forum celebrated the rich tapestry of culinary diversity and encouraged attendees to embrace cultural exploration. Speakers like Gamze Cizreli highlighted the significance of international expansion and the value of incorporating diverse flavours and cuisines into menus. Embracing cultural diversity not only enriches culinary experiences but also fosters inclusivity and connection within the global food community.
Wellness and Mindful Eating: Wellness emerged as a prominent theme, with speakers emphasising the growing demand for healthier, more mindful dining options. Prof De. Carolyn Hutter’s insights into sustainability extended to the realm of health, advocating for menus that prioritise nutritious ingredients and transparent sourcing practices. Brands that prioritise wellness and offer nutritious, balanced menus are poised to resonate with health-conscious consumers and drive long-term success.
Continuous Learning and Collaboration: Finally, the forum highlighted the value of continuous learning and collaboration in driving innovation and excellence. Attendees were encouraged to embrace a mindset of lifelong learning, staying curious, and seeking out opportunities for growth and development. By fostering a culture of collaboration and knowledge-sharing, the foodservice industry can collectively propel forward, delivering unparalleled culinary experiences and driving positive change on a global scale.
We left the event brimming with positivity and excitement for the future of gastronomy!
