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HRC Connects our digital community platform hosts a range of webinars covering all aspects of hospitality and foodservice, from the 'Ask the Experts' series with the Foodservice Equipment Association, all about trends in the professional kitchen to legal insights, food and drink trends and hospitality staffing tips. 

Take a sneak peek below at what you will find on-demand when you sign up to our complimentary platform and find the full versions of all our webinars plus a plethora of interviews, reports, and articles by signing up to HRC Connects today!

Sign up to HRC Connects

Humans Vs Machines

KAM revealed their latest research, carried out in partnership with Pointone, showing what both customers and hospitality staff think about the influx of tech within pubs and hospitality venues.

Blake GladmanStrategy & Insight Director, KAM Media

James GilbertHead of Insights, Projects and Strategy, Punch Pubs

Chris FletcherCo-Founder of, Editor of Tech on Toast

Watch the full webinar here.

Legal insights: Hiring international workers post-Brexit

As of 1 January 2021, EU Nationals can no longer travel to the UK under freedom of movement, which might make recruiting a chef from a European country seem like an intimidating challenge. Chris Harber tells us about navigating this legal process and supporting your potential new hires overseas. 

Chris Harber, Head of Immigration, Boyes Turner LLP

Watch the full webinar here.

Ask the Experts - Getting to Zero Carbon in the Kitchen

This session discusses the equipment and techniques that will help operators save water, gas and electricity and the connectivity and energy modulation it brings. 

Keith Warren, Chief Executive, FEA - Foodservice Equipment Association

Paul FieldhouseBusiness Development, Ramco UK

Richard FordhamManaging Director, Ki-Tech Solutions

Graham KilleTechnical Sales Director, Rational

Chris Stevens, Project Design Manager, Quintex

Lugano KapembwaCo-Founder & CEO, Loopcycle

Watch the full webinar here.

What does Food Made Good really look and taste like? Turn your One Planet Plates into your customers’ top picks

From designing a dish that’s both delicious and does good, to showcasing it on the menu so customers make better food choices, this session provides chefs and menu planners with all the tools they need to create and cook a One Planet Plate.

Abigail Englefield, Global Project Manager, Sustainable Restaurant Association

Pippa Lovell, Chef and Owner, Versa

Katy BoomDirector of Sustainability, University of Worcester

Luke Larsson, Head chef, Lucky Beach

Watch the full webinar here.





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