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  • Ready to reinforce change in your restaurant? Food Waste pioneers Too Good to Go offer their top 5 suggestions for tackling food waste as a small business.
  • Making meals that matter. Discover how the RATIONAL cooking systems, the iVario Pro multifunctional cooking system and the iCombi Pro combi-steamer will improve your care homes‘s day-to-day kitchen op ...
  • In this session our expert panel discuss expected hospitality staffing trends and how to get ahead of them.
  • We have collaborated with thefoodpeople and Good Sense Research to bring you the latest edition of the Future Food Trend Tracker.
  • We collaborated with Too Good To Go to provide us with their insights on the best 10 technology apps and digital resources for the hospitality industry. From food analytics and sales forecasting to AI ...
  • Join the Foodservice Equipment Association's Chief Executive, Keith Warren, for a panel discussion on smart and sustainable foodservice equipment. Keith was joined by the chairs of the FEA's Beverage, ...
  • It costs hospitality £3bn a year and 75% of it is avoidable. When everyone knows the damage food waste is doing to their bottom line and the environment, why is it so much continues to feed bins and n ...
  • Ask the Experts about Getting to Zero Carbon in the Kitchen will discuss the equipment and techniques that will help operators save water, gas and electricity. We will also discuss connectivity and th ...
  • We caught up with Camille Vidal, Founder of La Maison Wellness, to discuss mindful drinking, the low & no drinks movement and her advice on developing a diverse drinks offering for your business.
  • This Sustainability 101 for foodservice covers the 10 key areas of the SRA’s Framework, providing your team with all the essential ingredients of Food Made Good.

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