The Restaurant Show is just five weeks away and the organisers have revealed more of the hot topics up for debate. From diners changing demands, to attracting top talent, to creating a unique dining experience, visitors to the show will come away full of inspiration, ideas and knowledge which can be implemented into their own restaurants, bars, pubs and catering outlets. The Restaurant Show is held at London Olympia from Monday 2nd to Wednesday 4th October 2017 running alongside The Bar & Pub Show, Conscious Hospitality Show and Catering Equipment Expo.
As well as high profile speakers on The Stage, the show at Olympia, will host more than 450 exhibitors talking about their products and services and how these can help the industry overcome some of its biggest challenges. Exhibitors range from food and drink products to clever kitchen equipment.
Exhibitors explain how they will help
Carl Jacobs, CEO from APICBASE said: “What we see is that the kitchen lags behind in the use of digital tools to make life easier for chefs and other kitchen staff. We want to help them to spend more time developing new food items. There is some digitisation in the kitchen with point of sales and purchase to pay, but we see a shortage in information management at the core of the creative side. As businesses grow it can be difficult to deliver their food creativity to a consistently high standard across multiple sites. Our studio and software can help them to deliver consistent excellence of their dishes.”
Talking about marketing to Millennials, Scott Humphreys, managing director from Peppermill Interiors commented: “With the advent of social media, it’s easier than ever to reach the next generation of consumers. It is human nature to judge a book by its cover – good food and excellent service will ensure people keep coming back, but an edgy interior that stands out from your competitors will get customers through the door in the first place. Social media is a great place to show people what you have to offer.”
Rob Blunderfield, marketing manager at Parsley in Time added “I love the hospitality industry because it’s so dynamic, it’s constantly evolving and changing to meet customer needs and demands. It’s a fast-paced industry that has really upped its game over the last few years. Customer service has improved, hotels are more welcoming and there are more restaurants that are child-/family-friendly. It’s fascinating to watch our industry respond to market forces. With the devaluation of the pound sterling, tourism has become even bigger business in the UK, which has meant hospitality businesses have had to really step up a gear to cater for the needs of tourists.”
The Great New Idea gets underway
The Restaurant Show is also a time when innovative and exciting products will be launched and organisers are on the hunt to find The Great New Idea. Exhibitors are busy sending in their entries with the aim of taking The Great New Idea 2017 title. Overall winners are chosen by votes from show attendees and an expert panel, with the best concepts being announced on Tuesday 3rd October.
Who is in the running this year?
There are already over 50 entries to this year’s awards but exhibitors can still get involved providing they register their new product before Monday 11th September. Hoping to tempt the taste buds of the judges this year is exhibitor, Joe Delucci’s with its new blood orange gelato. It contains a minimum of 45% blood orange juice and, being water-based and gluten-free, it is suitable for vegans.
Design My Night has entered Collins LiveWait, an automated and interactive waitlist and queuing management tool. It is live-linked to the Collins table management/floorplan system so users can access to the minute accurate wait times and it sends interactive and automated SMS messages for clients on their wait time. LiveWait also comes with a queuing widget for websites, so customers can see the size of a queue and get themselves into it, without having to head to the restaurant first.
Y3k LLC is also aiming to whet the appetite of visitors as they share their Cosmic Cookie Mousse Cake. It is made from scratch with America's two favourite cookies: Oreo and Chocolate Chip. Essentially it is ice cream that can be served from a chilled cabinet for five days or at ambient for limited periods. It is frozen pre-cut but thaws in just 30 minutes. This makes it ideal for coffee shops, high volume banqueting and travel caterers or those losing ice cream sales because they don't have a freezer or suffer from time and service limitations. Voting is now live on the show website at www.therestaurantshow.co.uk.
Registration to attend the show is open and visitors must register in advance for free entry. The badge will allow free access to all four shows for the full three days.
Follow the latest news about the event and be one of the first to hear about speakers as soon as they are announced on Twitter by following @restaurantshow and @barpubshow.