Members’ News

September 2026

Bidfood celebrates three years championing food and drink SMEs through its Open Doors Programme #

Bidfood has marked the third anniversary of its Open Doors Programme, celebrating 33 innovative food and drink suppliers it has introduced into the wholesale market.

With SMEs accounting for 98.8% of businesses in food and drink manufacturing, Open Doors has played a pivotal role in raising brand awareness, growing from a meaningful platform into a thriving community of entrepreneurial food and drink businesses.
Created to support emerging food and drink suppliers as they navigate the challenges of scaling through foodservice, the Open Doors Programme provides SMEs with expert mentoring and industry insight, using a three-step development journey to ‘Nurture’, ‘Champion’ and ‘Accelerate’.

From this, the brands have secured national distribution through Bidfood, providing customers with innovative products with sustainable credentials, as well as strong social value and authentic stories.

Among the latest group of suppliers to join Open Doors is Half the Story, a social enterprise supporting people who have experienced homelessness or faced significant barriers to employment. Through its bakery, Half the Story creates delicious, purpose-led biscuits, while providing meaningful jobs, skills and opportunities.

Also joining the latest group is KWERKY, a powdered plant-based milk that serves as an alternative to traditional liquid plant-based milk. KWERKY helps chefs and caterers reduce waste, save storage space and simplify catering for a wide range of dietary requirements. The business is also set to be featured within an upcoming Channel 4 series later this year.

Andrew Allen, Entrepreneur in Residence at Bidfood, said: “When we launched Open Doors three years ago, our ambition was simple: to remove the barriers that often prevent brilliant entrepreneurs from succeeding in foodservice.

“What started as a question to Bidfood’s CEO, Andrew Selley, has progressed into 33 suppliers so far, each bringing something fresh and innovative to the table. These brands demonstrate why supporting SMEs is crucial for the future of our industry, and I’m excited to see where Open Doors will go.”

Matt Parfitt, CEO of Half the Story, added: “This partnership has literally opened doors for Half the Story, giving us a platform and access to thousands of new customers. More delicious handmade biscuits sold means more new jobs created, and even more lives changed. So Bidfood is also opening doors into employment for people facing barriers to work.”

Nikki Garg, Founder of KWERKY, also added: "Joining the Open Doors Programme has been transformative for KWERKY. It's allowed us to connect with chefs, customers and Bidfood teams across the country.

“It’s helped turn KWERKY from an emerging challenger brand into a product being explored across sectors including healthcare, education and public sector catering. For me, it’s proof why programmes like this matter. Small brands don't necessarily need the door held open forever. Sometimes we just need someone to open it once and allow us to show what we can do."

Foodservice price inflation persists as global commodity markets rebound #

Food and drink prices in the hospitality sector rose by 0.4% month-on-month in August, the Foodservice Price Index from Prestige Purchasing and NIQ reveals.

Upward movement in prices indicates that inflationary pressures remain firmly embedded across the hospitality supply chain, driven by a strengthening of underlying global commodity markets and ongoing weather-related concerns.

High-inflation areas of the Index in August included the sugar, jam, syrups and chocolate category. Global sugar market prices moved sharply upwards as adverse weather conditions in Europe and Asia, combined with lower production in Brazil, significantly tightened supply expectations. These factors overshadowed a slight monthly decline in domestic pricing, highlighting the vulnerability of the category to international market shocks.

The meat and poultry category also returned to inflation, reflecting renewed pressure across global protein markets. Strong demand and constrained supplies, particularly for pork and lamb, pushed international prices higher, further exacerbated by elevated feed and operational costs.

Elsewhere in the Foodservice Price Index, the milk, cheese and eggs category recorded its highest month-on-month increase in several months, after a tightening of raw milk availability in Europe due to hot and dry weather drove cheese and milk powder prices up. There was upward momentum in the oils and fats category as global vegetable oil markets hit their highest level since 2022, following high demand for palm and soybean oils and concerns over the potential impact of El Niño.

These increases were partly balanced by deflationary movements in some areas of fresh produce. Prices dropped in the vegetables category thanks to favourable domestic supply conditions, although prolonged dry weather in the UK and Europe threatens future yields for several field-grown crops. Fruit inflation eased, driven by strong seasonal availability of UK-grown soft fruits, stone fruits and early apples. Despite this relief, overall inflation is a sign that climate variability and global supply constraints continue to exert persistent upward pressure on foodservice costs.

Shaun Allen, CEO of Prestige Purchasing, said: “While a 0.4% month-on-month increase shows that inflation remains in the market, it is a relatively minor fluctuation that suggests a level of temporary calm across the broader supply chain. We are seeing strong domestic supply in fresh produce actively balancing out the more volatile global commodity markets like sugar and dairy. However, operators should enjoy this relative stability while remaining highly vigilant. The overarching trend still points to persistent, underlying pressures driven by climate variability and geopolitics. The calm we are experiencing now requires proactive, strategic planning to ensure businesses are resilient when the next wave of global volatility hits.”

Reuben Pullan, senior insight consultant at NIQ, said: “The monthly uptick in foodservice price inflation is an unwelcome development as hospitality moves towards the crucial quarter of the year. It adds yet further to the huge burden of costs on operators, who will be anxious for targeted support in the government’s October Budget. An easing of some fresh produce prices is welcome, but an exceptionally hot and dry summer means respite may be limited. Sustained relief on inflation is likely to be some way off for businesses and consumers alike.” 

Registration now open for Stadia Expo #

Stadia Expo is bringing together the people designing, specifying, operating, and supplying modern venues, alongside those shaping where the industry goes next.

Across the two days, you’ll have the opportunity to meet people from across the venue ecosystem, discover new technology and ideas, and hear honest conversations about the projects and challenges shaping the industry. 

But, more than anything, we want stadia expo to be a room in which the right people can meet, share ideas, and have useful conversations.

You can claim your free ticket here

25–26 November 2026, Business Design Centre, London

www.stadiaexpo.com  

EcoPure Effect Impact Report #

EcoPure Waters has launched their EcoPure Effect Impact Report which contains real data from real clients about the amount of cost and carbon they are saving as a result of moving to a water filtration system and branded reusable glass bottles, all while strengthening the brand experience.

The report brings to life a variety of case studies and shows why the case for change from single-use glass or plastic to reusable glass is a win, win win. Saving 16m single-use bottles and 4,500+ tonnes of CO2 every year, the EcoPure Waters' fantastically filtered community all save between £0.27 and £1.61 per bottle verses single use and payback within 6 months. 

The race is on for the next Zest Quest Asia champions as the 2027 competition is launched #

Zest Quest Asia 2027 is now open for entries, dangling a spectacular first prize of a once-in-a-lifetime trip to Asia for the college team that can best demonstrate their knowledge and skill in Asian cuisine. To compete, talented and ambitious culinary students need, in the first instance, just register their interest by 30th October 2026.

Since stepping off the plane this summer with reigning champions The Sheffield College, following seven days of cultural-cum-culinary bliss in Hong Kong, Zest Quest Asia founders Cyrus and Pervin Todiwala have been eager to launch the popular competition’s fourteenth series.

Not only were the current winners treated by Zest Quest Asia 2026 headline sponsors Lee Kum Kee Europe to some of Hong Kong’s legendary Chinese dishes, but they also visited the company’s flagship green production plant in Mainland China, learning first-hand about today’s the food manufacturing industry, and discovered the sights and sounds of one of Asia’s most vibrant and cosmopolitan regions. Previous Zest Quest Asia champions have enjoyed equally educational trips to Mumbai, Sri Lanka, Thailand, the Philippines, Japan, and Vietnam.

Since the competition was first launched in 2013 to raise the profile of Asian food among culinary students in Britain, over 230 students have taken part in Zest Quest Asia. The pursuit of careers in Asian food by a number of former competitors is among its strongest legacies, with some participating colleges also reporting an uptick in student interest in Asian cookery and cuisine.

Cyrus commented, “Thanks to the ongoing support of our sponsors we get to run this competition year after year.  Pervin and I were fortunate enough to join The Sheffield College this year on the Lee Kum Kee winners’ trip and boy, was it an eye opener!  It was one that was packed with culinary and cultural learning, and food. Lots of food!

“All we desire from Zest Quest Asia is that we can spread the knowledge of the various Asian Cuisines to budding chefs in college across the UK and leave them with everlasting memories, a desire and hunger for more and above all, to raise the profile of Asian Cuisine in the UK.”

To register your interest in Zest Quest Asia 2027, contact Cora Strachan at cora@365-events.co.uk by 30th October 2026.  For more information about the competition, visit www.zestquestasia.com. 

The last date for entries will be 4th December and, following a semi-final round, finalists will be announced on 24th February 2027.  The Zest Quest Asia Gala Dinner and Awards Night will be held on April 23rd 2027 at the Hilton London Wembley.

Cautious optimism for late-night economy after closures slow #

Confidence about the future of Britain’s late-night economy is rising amid signs of stability in outlet numbers and the arrival of a new Prime Minister.
 
The latest edition of the Night Time Economy Market Monitor from NIQ and the Night Time Industries Association reveals the number of bars, clubs, casinos and similar late-night venues rose by 0.4% between March and June 2026. It is the first quarter-on-quarter growth for two years and a significant improvement on a 28.7% drop in the number of late-night venues since the pre-COVID levels of March 2020.
 
The exclusive report shows particular resilience in bar numbers, which have risen by 1.3% year-on-year. One in nine bars in Britain has opened in the last 12 months – an encouraging sign of confidence among entrepreneurs and investors.
 
Rapid churn in the bar sector has brought sharp growth in the number of competitive socialising, themed and speciality bars. Many of these venues have opened at the expense of nightclubs and late-night bars, whose numbers have tumbled by 36.1% and 23.9% respectively since March 2020.
 
The Night Time Economy Market shows how the after-dark economy is being redrawn by consumers’ growing preferences for going out earlier. Trading data from NIQ indicates that the share of sales generated after 7pm has dropped by 1.4 percentage points year-on-year as consumers return home earlier. On average, venues now generate more money between 5pm and 7pm than they do between 7pm and 10pm.
 
The research from NIQ and NTIA also reveals variations in resilience around Britain. In the North East of England, the number of venues operating in the night time economy has dropped by 10.5% since March 2020 – a notably lower figure than the average of 14.3% across Britain. Lancashire, Scotland and Yorkshire have also outperformed the country as a whole, but outlets in Greater London have dropped by 15.5% in six years, while the East of England and Wales are down by 14.4% and 17.9%.
 
Karl Chessell, Director - Hospitality Operators and Food, EMEA at NIQ, said: “Britain’s late-night economy was hit hard by COVID restrictions and high inflation, but these latest figures bring very cautious optimism that it could turn a corner. Trading conditions remain very difficult, and slow consumer spending, high costs and weak night time infrastructure are all sapping sales and margins. However, with second-quarter outlet growth and the arrival of a new Prime Minister and Cabinet, better times might be ahead. If the government can tackle the major problems facing hospitality and consumers – especially through October’s Budget – the late-night economy could be at the heart of a much-needed economic revival in Britain.”
 
Mike Kill, CEO of the Night Time Industries Association, said: “A small increase in late-night venues between March and June is an important indication that, after six extraordinarily difficult years, parts of our sector are beginning to find their feet. Entrepreneurs are investing, businesses are adapting and consumer demand is evolving. The sector has demonstrated extraordinary resilience, but it cannot continually absorb rising costs and uncertainty. We need a clear direction of travel from government, followed by meaningful action in the Budget on tax and the cost of doing business, alongside investment in transport, safety and late-night infrastructure. Get it right and the fourth quarter could be the beginning of sustained recovery into 2027. Get it wrong and fragile confidence could quickly disappear.” 

Compass Junior Chef Academy Expands #

Compass Group UK & Ireland has begun the new academic year with the expansion of its Junior Chef Academy (JCA) programme. The extension of the programme is part of a wider plan to grow the initiative to reach over 1,500 students in the next 2-3 years.
 
This outreach follows previous success across areas including the Midlands, southern England and South Wales. The free culinary masterclasses are now being rolled out to some schools in areas such as London, the North and the East of England, having recently also launched in Scotland for the first time.
 
Developed by the Compass Apprenticeships Team, the ten-week JCA programme is designed to inspire and teach the next generation of culinary talent. Led by Compass chefs as an after-school extra-curricular activity, the programme is designed for young people, helping them develop practical culinary skills while building confidence, creativity and teamwork.
 
Along with teaching cooking as an essential life skill; the JCA aims to encourage an interest in, and engagement with, food at an early age; and educate and encourage young people to consider careers in hospitality. The programme also promotes local sourcing, sustainability, nutrition, hygiene, and healthy eating practices.
 
To date, the programme has supported over 300 young people, providing hands‑on culinary training, mentoring and a structured pathway into further education and apprenticeships.
 
As part of Compass’ wider partnership with Business in the Community (BITC), the two organisations are partnering to bring new JCA cohorts to the Hounslow area, at Reach Academy, Rivers Academy and Cranford Community College. BITC is a business-led network dedicated to promoting responsible business practices, corporate social responsibility, and sustainable economic growth.
 
Craig Harvey, Operations Manager, Junior Chef Academy at Compass Group UK & Ireland said: “The Junior Chef Academy not only builds confidence in the kitchen and develops valuable culinary skills but also inspires a genuine passion for cooking. It’s brilliant to see the young people engaged and enthused by their experience, and we hope this enthusiasm will encourage participants to pursue further education, apprenticeships and rewarding careers within the culinary sector. The JCA is already changing lives and opening doors, so we’re excited to see this progress even further as we roll out to new areas.”
 
Jonathan Foot, Director of Skills & Early Careers at Compass Group UK & Ireland: “Compass is committed to nurturing the next generation of talent, as well as supporting the development of our existing employees, through our extensive apprenticeship and career pathway programmes. Through our network of experienced and talented chefs, young people gain valuable insight, guidance and hands-on expertise at a crucial stage in their development. The positive feedback we receive from both students and parents really highlights the significant impact of the programme, so we’re thrilled that this expansion will allow us to reach even more young people.”
 
Oliver Brewer, Level 2 Commis Chef Apprentice and JCA 2024 participant said: “Taking part in the Junior Chef Academy changed my life. It’s thanks to the Academy that I’m in my current role, as I was offered the job through one of the Chefs that helped me during the programme. I also wouldn’t have found my love of cooking and a career as a chef if I hadn’t taken part.”
 
The JCA supports Compass Group UK & Ireland’s Our Social Promise, which has committed to give back to local communities and enhance opportunities for a million people by 2030. JCA forms part of its Classroom to Careers programme, designed to help young people develop the skills, confidence and opportunities they need to progress into sustainable and meaningful employment.
 
The initiative is sponsored by Brakes, Britain’s leading foodservice wholesaler. Brakes’ support ensures every participant receives chef jackets, equipment and ingredients at no cost, removing financial barriers for families.

Delivery rollouts boost restaurants' at-home sales but like-for-like growth slows #

Britain’s top restaurant groups are generating near-double-digit growth in at-home sales as they roll out delivery and takeaway operations, the latest NIQ Hospitality a Home Tracker shows.

Total at-home sales for August 2026—including at restaurants opened in the last 12 months, or where deliveries and takeaways were added for the first time —were 9.6% ahead of the same month in 2025. This Tracker figure has been more than three times the rate of inflation, as measured by the Consumer Prices Index, in every month of 2026 so far.

However, underlying growth in at-home sales has slowed this year. On a like-for-like basis, restaurants’ at-home sales rose by only 0.2% in August—the Tracker’s lowest point since February. After real-terms growth throughout the first half of this year, at- home sales have been softened by widespread heatwaves across Britain this summer, which have led many consumers to step out of home to enjoy the sunshine.

August saw restaurants’ at-home sales continue a long-term shift from takeaways to deliveries, the Tracker shows. Delivery sales rose by 3.4% from August 2025 on a like-for-like basis, but revenue from takeaway and click-and-collect orders slipped for the 17 th month in a row, dropping 7.1% year-on-year. NIQ’s Hospitality at Home Tracker shows delivery, takeaway and click-and-collect sales accounted for nearly a fifth (19.3%) of all consumer spending with restaurants in August. Deliveries attracted more than two thirds of this at-home revenue.

Karl Chessell, Director - Hospitality Operators and Food, EMEA at NIQ, said: “Total sales growth for restaurants’ at-home sales shows consumer demand remains robust. It also suggests that managed groups are continuing to invest in their delivery infrastructure and expand their footprints. However, flat sales at a like-for-like level are a cause for concern at a time when operational costs continue to rise. Inorganic growth may also be coming at the expense of dine in sales, and margins are being shaved by the cuts taken by third-party delivery platforms. After a sweltering summer, operators will be hoping that autumn’s cooler weather helps to stimulate more restaurant spending.”

The NIQ Hospitality at Home Tracker is the leading source of data and insight for the delivery and takeaway market. It provides monthly reports on the value and volume of sales, with year-on-year comparisons and splits between food and drink revenue. It offers a benchmark by which brands can measure their performance, and participants receive detailed data in return for their contributions.

Coffee Craft takes centre stage Restaurant Associates crowns its 2026 Barista Champion #

Restaurant Associates has crowned the winner of its 2026 Barista Championships following an exhilarating showcase of coffee craft, creativity and technical excellence. Held this month at the company’s new training centre, The Learning Loft in Bermondsey, the annual competition celebrated the talented baristas who elevate the coffee experience for clients and guests across the business every day.

More than 20 baristas competed across five high-energy heats, each bringing skill, focus and a clear passion for exceptional coffee. Competitors were challenged to produce three distinctive latte art designs — hearts, tulips and rosettes — with every cup assessed for symmetry, foam quality, precision and milk wastage.

Using coffee from headline sponsor Ozone Coffee and state-of-the-art Victoria Arduino espresso machines and grinders, each barista had just two minutes to create their coffee. The fast-paced format demanded composure, creativity and exceptional technical control under pressure.

The result was a visually striking and highly competitive event that brought out the best in every participant. A dedicated live-streaming area gave supporters a front-row view of the action, while the judging panel brought together Brandon Coyle from Ozone Coffee, Rachel Hill from Good & Proper Tea and Keilin Harper from Delicious Ideas.

Julia Hiu Tung Chan delivered the winning performance to claim the 2026 title and a Sage Barista Express espresso machine. Samira Medjkoun secured second place, with Rohan Rajbanshi taking third.

All three finalists work in premium corporate and fine-dining environments, reflecting the outstanding standards, expertise and attention to detail Restaurant Associates’ coffee teams deliver to clients and guests every day.

Julia Hiu Tung Chan, Head Barista at Restaurant Associates in central London, said: “I’m absolutely thrilled to be crowned the 2026 champion. It means so much to see the daily practice and attention to detail pay off. Since joining Restaurant Associates last year, I’ve received incredible encouragement from colleagues and guests, and the championships gave me the perfect opportunity to challenge myself, connect with other talented baristas and enjoy the experience. A flat white is my favourite drink to create: achieving the perfect 0.5 cm depth of microfoam while producing detailed latte art takes real precision. For me, mastering those technical details is how I show the care and passion that goes into every cup of specialty coffee.”

Jack O’Keefe, Head of Coffee at Restaurant Associates, said: “The Barista Championships is one of the highlights of my year, and I was incredibly proud to host the 2026 event at our own training centre. Every year, the competition grows in strength, energy and ambition, reflecting the extraordinary passion our baristas bring to their craft.

“This event gives our coffee teams the platform they deserve, celebrating the skill, creativity and commitment behind every exceptional cup. The atmosphere was fantastic, and the standard of competition was higher than ever.”

Bidfood serves up a taste of 2027 as it reveals the trends set to shape and dominate menus #

One of the UK’s leading foodservice providers, Bidfood, has today lifted the lid on the food and drink trends set to shape the out-of-home market in 2027. From emerging global flavours and functional ingredients to showstopping sharers and engaging textures, this year’s trends capture a growing appetite for food that delivers on quality, sparks curiosity and makes eating out feel like an occasion.

With 35% of consumers willing to pay more for quality, diners are looking for dishes that earn their place on the menu. Bidfood’s 2027 trends show how operators can give familiar favourites a fresh lease of life through quality ingredients, bold flavour, visual theatre and more flexible ways to dine.

To help operators turn inspiration into action, Bidfood has launched its 2027 Interactive Guide, packed with consumer insight, practical advice, recipes, trend-led product recommendations and new food safari video content, which brings to life trends in their natural out of home settings. It gives operators the tools to bring each trend to life in ways that are exciting for diners, workable in the kitchen and in tune with shifting consumer demands.

The trends are:

Fast-forward Flavours
Fast-forward Flavours puts tomorrow’s must-have sweet and savoury ingredients in the spotlight, helping operators add a premium twist to dishes diners already know and love. More than eight in ten consumers say high-quality ingredients increase the value of a dish, while 26% say a flavour or ingredient they have not tried before would encourage them to choose something new. Think black garlic with its rich, savoury umami notes, the sweet-sour tang of tamarind, nutty tahini and fragrant flavoured honeys like salted honey or chilli honey, alongside flavoured and savoury matcha, butter pecan, juicy guava and zesty citrus and fragrant botanicals. One carefully chosen ingredient can be enough to make a familiar dish feel fresh, distinctive and a real talking point.

Flavours Less Travelled
Consumers are ready to take their taste buds further afield, exploring not only new global cuisines but the regional stories, provenance and traditions behind the food. The trend’s three standout cuisines offer operators distinct routes to discovery, from place-led specialities to generous sharing dishes and fresh, aromatic flavours.

Regional Romances: Diners are looking beyond broad cuisine labels like Indian, Chinese and Italian, and showing greater interest in dishes with a strong sense of place, with mentions of authentic regional cuisine up 39% year on year. Familiar favourites can be made more distinctive by celebrating specific culinary heartlands, such as Sicilian, Cantonese, or Keralan, giving operators richer stories to tell around provenance and tradition.

Middle Eastern: Middle Eastern cuisine brings warmth, generosity and theatre to the table through flame-charred meats and vegetables, aromatic spices, vibrant salads, dips and abundant sharing plates. With Middle Eastern menu items growing by over 15% year on year and 22% of consumers keen to try Middle Eastern and Levantine cuisine, it gives operators across a range of foodservice settings the opportunity to offer a colourful and sociable way to deliver comfort with a premium feel.

Vietnamese: Vietnamese cuisine balances fragrant herbs, crisp vegetables, pickles, grilled proteins and slow-simmered broths to deliver food that feels fresh, light and deeply satisfying. With Vietnamese flavour profiles growing by 65% year on year, familiar formats such as bánh mì, pho and noodle bowls give operators an accessible and adaptable way to introduce diners to vibrant new flavours across dayparts.

Mini & Mighty
When it comes to portions, small can pack a serious punch. Almost three quarters (73%) of consumers are more likely to try a new cuisine when it is served as a small plate, while 43% would like to try small plates or tapas-style dining in the next one to two years. With an estimated 2.8 million UK adults taking GLP-1 medications, right-sized bowls, sliders, snack pots, mini desserts and grazing plates can offer diners greater choice and control without compromising on flavour or satisfaction.

Function & Ferment
Consumers are increasingly interested in food and drink that offers potential added benefits, such as supporting gut health or immunity. Almost half (48%) of consumers describe themselves as very health-conscious when eating out, while 43% say they follow health trends and enjoy trying new functional ingredients.[6] Function & Ferment captures the growing visibility of menu items and products associated with potential health benefits, from fibre-boosted snack bars and vitamin D drinks to tangy kimchi, creamy kefir, tempeh and sauerkraut. Fermented items have recorded 9% year-on-year growth in social mentions and 6% growth on restaurant menus.

Standout Sharers
Sharing dishes are stepping into the spotlight, turning the centre of the table into the heart of the occasion. More than half (51%) of consumers prefer sharing dishes to an individual main, while 37% would like to try sharing-style dining and 33% are interested in pick-and-mix or mix-and-match concepts. From abundant breakfast boards and colourful brunch grazing to globally inspired platters and indulgent dessert sharers, these dishes combine connection, variety, theatre and value.

A Touch of Texture
Taste may lead the way, but texture is what can make a dish truly memorable. Almost a third (32%) of consumers would like to try dishes with interesting textures in the next one to two years, while 16% say the same about drinks featuring toppings, fruit pieces, jellies or foams. A crisp topping, creamy centre, chewy bite or silky finish can transform an everyday favourite, adding theatre, craft and perceived value through one simple flourish.

Rhia Harry, Research and Insights Manager at Bidfood, said:
“Our 2027 trends are full of energy, flavour and opportunity. Consumers want more than novelty for novelty’s sake, they’re looking for exciting flavours and experiences that make eating out feel special.

“For operators, that opportunity lies in the small touches that make a big impression. Whether it’s a standout ingredient, a dish that encourages discovery, a generous sharing centrepiece or a contrasting texture that creates a ‘wow’ moment. Each trend offers an accessible way to keep menus fresh, relevant and commercially appealing.

“This is our most rounded trends research yet, combining Tastewise menu and social intelligence with our consumer survey, leading industry sources and the creativity and first-hand experience of our chefs. The result is a collection of ideas that businesses can make their own across dayparts and sectors, while keeping value, operational practicality and what customers genuinely want firmly in focus.”

For more on Bidfood’s 2027 Food and Drink Trends, please visit https://www.bidfood.co.uk/food-and-drink-trends-shaping-menus-2027/

Compass Group UK & Ireland, Youth Employment UK, and Futures For All create Initiative to Tackle Youth Unemployment #

Compass Group UK & Ireland, Youth Employment UK, and social mobility charity Futures For All have partnered to create an initiative which will support entry-level jobseekers.

This forms part of Compass’ wider Classroom to Careers programme, which was launched earlier this year, to help young people develop the skills, confidence and opportunities they need to progress into sustainable and meaningful employment. This overarching strategy includes its Junior Chef Academy, apprenticeships, the Youth Guarantee and the virtual work experience platform.

The next phase includes the introduction of this joint initiative, which is designed to help further address the UK youth skills gap and boost social mobility by giving students aged 14–19 direct access to structured, employer-led career pathways.

Why the Classroom to Careers course is needed

The launch of the Classroom to Careers course responds more directly to challenges facing young jobseekers in the UK, as highlighted in Youth Employment UK’s 2026 Youth Voice Census Report:

Work Experience Gap: The Youth Voice Census Report revealed that a lack of work experience is the single biggest barrier to accessing work for 57% of young people (up from 47% in 2025), with only 28% confident they have suitable experience.

Local Opportunities & Employer Perception: 39% of young people do not believe good quality jobs are available in their local area, and only 18% believe that employers are supportive of hiring young people.

Direct Solution: The Classroom to Careers course directly addresses these obstacles by combining accessible online career exploration with Youth Employment UK and live virtual workplace sessions with Futures For All with guaranteed, hands-on in-person work experience placements at official Compass Group UK & Ireland venues nationwide.Targeted specifically at secondary schools and colleges nationwide, the Classroom to Careers course provides a clear, 3-stage progression pathway bridging the gap between education and employment:

Stage 1: Explore Careers with Youth Employment UK – A flexible 1-hour interactive online module featuring seven learning units, real apprentice stories, and quizzes covering diverse pathways from culinary and hospitality to HR, finance, and digital roles. Initially launched earlier this year, the platform is already available to 1,000 educators.

Stage 2: Remote Insight Days with Futures For All –This partnership is now introducing live, interactive virtual sessions running 4th–12th February 2027 via Google Classroom, featuring workplace simulations, live Q&As, and direct engagement with industry staff.

Stage 3: In-Person Work Experience with Compass Group UK&I – 3-to-5-day hands-on placements running May–July 2027 on-site at official Compass venues across the country.

"We believe every young person should have access to the skills, experiences and opportunities that help them build a successful future. This is another important milestone in our Classroom to Careers journey - creating clear pathways from education into meaningful employment. By bringing together the expertise of Youth Employment UK, Futures For All and Compass, this new course provides a practical solution to the barriers many young people face. Together, we are helping to raise aspirations, improve social mobility and inspire the next generation of talent."

Jonathan Foot, Director of Skills and Early Careers, Compass Group UK & Ireland 

Our Youth Voice Census findings clearly show that young people want to work, but a lack of work experience and confidence remains their biggest barrier to securing entry-level roles. The Classroom to Careers course offers a direct solution by connecting online career exploration and virtual insight days directly with meaningful, hands-on work experience. By partnering with Compass Group UK & Ireland and Futures For All, we are breaking down barriers, empowering state school and college students across the UK, and giving them the real world skills and industry connections they need to thrive in the workplace.”

Laura-Jane Rawlings MBE DL, CEO of Youth Employment UK

“Every young person deserves a real shot at a career, whatever their starting point. That's what the Classroom to Careers course is about. We're proud to work alongside Compass and Youth Employment UK to open doors into one of the UK's most vital sectors, giving young people hands-on work experience and the confidence to take their first step."

Nick Brook, CEO, Futures For All

How Schools Can Get Involved

The programme is completely free for all UK state-funded schools and colleges. Students must complete Stage 1 by 31st December 2026 to unlock eligibility for the virtual insight days and on-site placements.

Educators can register their classes and access key classroom resources, including single-page briefs and promotional posters by visiting youthemployment.org.uk.

Sodexo Stop Hunger backs future hospitality talent, breaking down barriers to employment #

The Sodexo Stop Hunger Foundation has awarded The Springboard Charity with a £20,000 grant to help young people facing barriers to employment gain the skills, confidence and experience they need to build careers in hospitality. 

The funding will support 42 young people through Springboard's Destination Hospitality programme, combining employability training, workplace experience and direct pathways into employment. By helping people access skills, jobs and greater financial stability, the Foundation is investing in one of the most effective ways to address the root causes of food insecurity. 

Sodexo’s early years careers team will work with the young people selected by Springboard, supporting them throughout the programme and beyond. Sodexo will host Springboard’s two-day Introduction to Hospitality courses at three locations across England. Participants will take part in employability skills training, practical workplace experience, careers guidance and sessions designed to showcase the breadth of opportunities available across hospitality. 

Patrick Forbes, Chair of Trustees, Sodexo Stop Hunger Foundation, said: “The Foundation's mission is focused on addressing food insecurity, and this includes tackling the barriers that can prevent people from achieving financial stability in the first place. The value of this programme is that it is not simply about young people completing a course; it offers participants a practical and supported route towards employment and greater financial resilience.” 

Springboard has a strong track record of supporting people facing disadvantage into hospitality careers. Its programme data shows 92% of participants progressing into employment, education or training, 86% securing employment in hospitality and 81% remaining in work after 12 months. 

Chris Gamm, CEO Springboard UK, said: “We're delighted to receive support from the Sodexo Stop Hunger Foundation for Destination Hospitality. Hospitality offers rewarding careers and clear opportunities for progression, but many young people lack the confidence, knowledge or connections needed to get started. This funding will enable us to provide practical skills, industry insight and direct pathways into employment for young people who need them most.” 

Sodexo and Springboard will work together to support all participants explore employment, apprenticeship and further training opportunities, including opportunities within Sodexo where appropriate. The programme will give participants the chance to build their confidence, resilience and work readiness and expects to support 60-80% of participants into positive destinations. 

Jean Renton, CEO, Sodexo UK & Ireland said: “Springboard has a strong track record of helping people facing disadvantage into hospitality careers, closely aligned to our commitment to social mobility. Attracting and retaining talent is critical to delivering great service to our clients and delivering on our growth ambitions. This is an exciting next step in our long-standing relationship with the charity and one that can make a real difference for young people while helping attract new talent into our industry.” 

The new programme builds on the long-standing relationship between Sodexo and The Springboard Charity, which includes support for employability programmes, industry engagement opportunities and the FutureChef competition. Sodexo colleagues will also support Destination Hospitality through volunteering, workplace visits and careers insight during the courses.