Members’ News
November 2024
Introducing Waterfront Street Kitchen & Bar Excel London’s New Food Destination #
Versatile 400-cover all-day dining destination offering exciting street food inspired menu.
New private hire option for pre- and post-exhibition events.
Enhances Excel London’s reputation as a premier destination for business and leisure.
Excel London is thrilled to announce the opening of Waterfront Street Kitchen & Bar, a stunning food destination offering a relaxed, all-day dining experience at Immerse LDN, London’s newest immersive entertainment district.
As Excel’s strategic food and beverage partner, Levy and its design and build arm, Benchmark, worked closely with the Excel team to create modern workable areas, in the 7,696sqft setting. The clever design incorporates zoned areas featuring varying furniture options to suit a number of group sizes, with spaces to relax, work remotely or dine al fresco overlooking the Royal Victoria Dock.
The Waterfront has also been designed to be subdivided into areas for private events, corporate hospitality, and afterhours functions, offering another dimension to event organisers and exhibitors.
The Waterfront's menu is inspired by street food flavours from around the world, featuring freshly cooked dishes made with the finest local ingredients. Guests can savour signature Waterfront dishes like the Docklands Pie, a creamy fish pie made using chalk farm trout and smoked haddock, served with onion rings, and bubble & squeak. For vegetarians, the Miso-baked Portobello Mushroom Caesar Salad is a must-try, with grilled gem hearts, kos, artisan olives, pickled red onions, shaved Reggiano, rustic croutons, and classic Caesar dressing.
Kevin Watson, Levy Business Director, comments on the opening of Waterfront Street Kitchen & Bar: “We’re incredibly proud to have worked collaboratively with our strategic partners at Excel London to create Waterfront Street Kitchen & Bar. This magnificent 400-cover space showcases our commitment to delivering exceptional culinary experiences with a contemporary menu inspired by bold street food flavours.”
Excel’s Chief Commercial Officer, Simon Mills says: "We are thrilled to introduce the Waterfront Street Kitchen & Bar, a vibrant addition to our Excel Waterfront offering. When we launched Immerse LDN, we recognised the potential in our underutilised space and saw an opportunity to further enhance our campus offering. In line with Excel’s vision to become the best event destination in the world, this new space was created to not only serve our immersive entertainment visitors but also to better cater to our core business of exhibitions and conferences. Nestled along the waterfront, it provides the perfect setting for colleagues to connect or for larger parties or hospitality events for organisers and exhibitors alike.”
Open seven days a week, the Waterfront expects to service more than visitors to Excel, hoping to attract the local community with its delicious menu and stylish setting.
Medirest commits to Sophie’s Legacy promise – feeding the parents and carers of unwell children #
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First contract caterer to support remarkable young girl’s wish for free hospital food for parents and carers
Medirest, the healthcare business of food and support services provider, Compass Group UK & Ireland, will offer free meals to the parents and carers of unwell children in hospitals (paediatric patients on extended clinical care plans) across 20 NHS Trusts, meeting a wish set by a remarkable young girl, Sophie Fairall, that forms part of “Sophie’s Legacy”.
As the first hospital caterer to make the commitment, the Medirest team will implement the change this year, working to ensure that parents and carers can access free food on the ward 24 hours a day, seven days a week. Food will include meals from the Steamplicity menus, across breakfast, lunch and dinner. The new provision will be funded by Medirest and follows a trial in partner hospital, Royal Surrey County Hospital.
Sophie's Legacy was created in memorial of Sophie Fairall and the legacy of change she wanted to create. Her time being treated for cancer led Sophie to want several things in healthcare changed and feeding the parents of children in hospitals was a priority. Sophie understood the importance of parents and carers not having to leave an unwell child if they need to get a meal and stressed the challenge of the cost associated with this issue (estimated at £15-18 a day for a parent). The Sophie’s Legacy organisation now works to highlight the importance of eating a balanced diet, to give parents the stamina to deal with the stress of having a sick child in hospital.
Sophie’s Legacy has been supported by Phil Shelley (Senior Operational Manager for NHS England), Ruth May (former Chief Nursing Officer for NHS England), and Kate Pye (former Deputy Chief Nursing Officer for NHS England), along with staff in various hospitals across the country. To date the charity has implemented successes such as snack and toiletry boxes in some hospitals and a children's cookbook produced in partnership with NHS Food Supply Chain.
Charlotte Fairall, Sophie’s mother, founder and CEO of Sophie’s Legacy commented: "I am thrilled that Medirest is leading the way as the first hospital caterer to provide meals for parents across all the hospitals they support. This initiative will make a meaningful difference to countless families who are navigating the challenges of caring for a child in the hospital. Seeing Sophie’s wish come to life in so many hospitals is a dream come true, and I am hopeful that this step inspires even more hospitals to follow suit and ensure that parents receive the nourishment they need during these difficult times."
Phil Shelley, Senior Operational & Policy Manager/ Chair of the NHS Review of Hospital Food said: “Sophie’s bravery shone a light on the importance and availability of good food for parents and carers whilst their children are in hospital. This led to the pilot project between NHS England and Sophie’s Legacy to provide food for parents and carers. I am pleased to see Medirest build on this with care and authority.”
Russell Blake, Managing Director, Healthcare – Compass Group UK & Ireland: “I am very proud to have worked with NHS England and the Sophie’s Legacy team, to ensure that parents and carers of children on extended clinical care plans are receiving good and nutritious food when their child is being treated in hospital. Our teams are privileged to be able to support in this way.”
Medirest is committed to continuing its support for Sophie’s Legacy and helping the organisation to deliver on Sophie’s wishes relating to food.
Sophie's Legacy commitments include:
1. Play specialist 7 days a week in hospitals
2. Improvements to food for children in hospital
3. For parents to be fed when staying with their child
4. For GP's, nurses and health professionals to be trained in childhood cancer
5. To increase the funds (currently 3%) in childhood cancer research
Bestway’s profit express campaign launches Bringing retailers first-class festive deals #
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Retailers are invited to board Bestway’s Profit Express’ train as Bestway Wholesale launches its major Christmas campaign to its B2B customers across its nationwide depots, allowing retailers to access to its leading festive deals to drive shopper footfall against the backdrop of the theatre. The campaign will be live until Thursday 2 January 2025 giving customers the elevated, engaging and high impact theatre they have become famous for over the last three years.
In collaboration with key suppliers, the ‘Profit Express’ festive campaign delivers all the magic of theatre and festive fun, ensuring exceptional visibility and engagement for its expected 80,000 retailers shopping the Christmas campaign.
With a proven track record of delivering high-impact seasonal campaigns and aiming to build on last year’s success when the business achieved an average 158% volume uplift on SKUs during the Christmas campaign, Bestway is doubling down on the promotions to help ease the pressure on customers over this peak trading period – giving more back and strengthening its support for independent retailers with relevant offers for the festive period.
Inspired by the animated Christmas adventure film, Polar Express, retailers can enjoy a ride on the Bestway Profit Express steam engine, an unmissable and exciting journey to the North Pole. Along the way there will be several stops brimming with amazing festive deals where retailers can jump off to take advantage of the promotions and enjoy the festive cheer.
Each of the Profit Express carriages will be a real focus of the campaign, specially conceived to inspire customer excitement and interaction and display the promotional offers in depots nationwide. Large digital screens within depots will shine a light on special products, retailer promotions and supplier content.
Online, Bestway has taken the Profit Express train to the virtual digital realm giving its site a festive glow up of all the things it loves about Christmas. Its website www.bestwaywholesale.co.uk will be reflecting the festive spirit through a disruptive animated homepage and dedicated landing page with its 2024 seasons greetings of fabulous deals and promotions.
With a train ride in the snow, Bestway will take its customers on a journey of key branded offers.
As a huge part of the trading calendar, Bestway aims to share the Christmas trading spirit with creatively themed marketing digital communications with a series of emails, WhatsApps and competitions to be won, ensuring its retailers are the first to hear about the promotions via targeted messages.
Kenton Burchell, Trading Director for Bestway Wholesale and Retail, says:
“We are really excited by this year’s Christmas campaign and confident we’re offering the very best deals in the market. We’ve saved some top deals of the year for the biggest shopping season to help our customers to increase sales and optimise their margin and profit at this time.
“Retailers can enjoy large-scale fun which is interactive and engaging directly with them in our depots and online on our website and apps. This year’s campaign is based on the story (now a much-loved film) about a young boy who embarks on a magical adventure to the North Pole on the Polar Express, while learning about the spirit of Christmas.
“It’s the perfect forum for suppliers to showcase their Christmas products, enhance brand visibility and drive additional sales during this key trading period.
Burchell concludes:
“We hope the campaign will encourage our retailers to make Bestway their number one choice of where to shop for their festive products this Christmas. By doing so, they will be rewarded – our whole aim is to help them make more possible for their business and their customers this Christmas”.
To view the full details of the campaign, please visit www.bestwaywholesale.co.uk.
Sodexo UK & Ireland chef crowned champion at global Cook for Change! final #
Sodexo UK & Ireland is proud to announce that Adam Collison, Head Chef at Alderley Park, has won the 2024 Sodexo Cook for Change! international competition dedicated to sustainable food.
Adam was one of eight chefs from around the world chosen out of 330 candidates to participate in a week of intensive training and culinary challenges in Paris before competing in the grande finale held at the prestigious Lenôtre Culinary Arts School in Paris. At the grand finale the panel of five chef judges evaluated the finalists signature dishes, as well as their desserts created using mystery ingredients revealed the day before.
This unique competition underscores the growing importance of ethical eating by bringing together chefs from across the globe to demonstrate that it is possible to balance taste, creativity, and respect for the environment.
Now in its third year, the annual competition designed to inspire chefs to create an original menu that combines deliciousness with environmental responsibility. Made with plant-based and sustainable ingredients, these recipes aim to reduce food waste while celebrating tasty, planet-friendly cuisine.
Adam was named the 2024 Cook for Change winner for his ‘Cauliflower in all its forms: roasted, puréed, marinated, and fried’. Judges were impressed by the harmonious blend of flavours and Adam’s flawless culinary technique.
Adam Collison, Cook for Change! winner, added: "I am honoured to have represented Sodexo’s UK & Ireland culinary community and to have won this competition. This experience has reinforced my belief in the power of sustainable cooking to create meaningful change. I am grateful to Sodexo for the opportunity to showcase what can be achieved when we prioritise both taste and the planet."
Adam follows in the footsteps of Sharon McConnell, another UK & Ireland chef who jointly won the challenge in 2023. Together, their achievements shine a spotlight on the talent and commitment of Sodexo’s chefs, demonstrating that sustainability and culinary excellence can go hand in hand.
Lynsey O'Keefe, CEO of Corporate Services and Energy & Resources at Sodexo UK & Ireland, said: "We are beyond proud of Adam. His victory in the Cook for Change! final is a testament to his exceptional talent and unwavering commitment to creating delicious, sustainable food for our customers. His innovative approach and passion for creating low-carbon, waste-minimised dishes reflect Sodexo’s vision for the future of food. Adam's success demonstrates how chefs can lead the way toward a more sustainable world by reimagining the way we source, prepare, and consume food."
Other winners included Sandrine Leriche from France who won the Presentation award for her ‘Celery roll with buckwheat biscuit and lovage gel’ and Michał Fabiszewski from Poland who was awarded the Food Waste Optimisation Award for his ‘Banoffee apple pie Szarlotka with sunflower seeds’.
The judges were led by jury president Frédéric Anton, Meilleur Ouvrier de France and holder of six Michelin stars (Pré Catelan, Jules Verne, Don Juan II). Other judges included:
Kate Austen, winner of BBC2's Great British Menu, the youngest chef to run a 2-star restaurant, and ambassador of Modern Recipe in the UK
Charles Guilloy, Executive Chef at Sodexo Live! for the Paris 2024 Olympic and Paralympic Village
Florian Hartmann, Vice President of Product Applications at Rational and former Michelin- starred chef
Lloyd Mann, Vice President of Culinary and Global Executive Chef at Sodexo
Frédéric Anton, Michelin-starred chef, Meilleur Ouvrier de France, and president of the Cook for Change jury said: “Congratulations to all our incredible finalists who have shown that sustainable cuisine can be both delicious, beautiful, and innovative. Their passion and technical mastery are a true source of inspiration for the chefs of tomorrow. As a jury, it is a privilege to witness talents that respect the seasons and plant-based ingredients, while surprising us with their creativity. The future of sustainable cuisine is promising!”
Sodexo’s commitment to sustainable food is a key lever in its goal of achieving net zero by 2040. The company has pledged that by 2030, 70% of its main dishes across UK and Ireland sites will be classified as low-carbon, with a target carbon footprint of just 0.9 kg CO2e—significantly lower than today’s average of 2-2.5 kg CO2e.
Compass and Foodbuy Celebrate a decade of working with Life Water and Drop4Drop #
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400 clean water wells opened in eight countries
Supported 380,000 people with access to clean water
10 years of partnering
Compass Group UK & Ireland, the UK’s largest food and services company, and its procurement business Foodbuy Group UK, have supported the Drop4Drop charity to fund 400 clean drinking water projects, becoming the first partner to reach this remarkable milestone through the sales of Life Water products.
This achievement coincides with the celebration of their 10-year anniversary with Drop4Drop, marking a decade of impactful collaboration and dedicated effort to provide clean water to communities in need.
Since the start of the partnership with Life Water and its charity, Drop4Drop in 2014, every purchase of Life Water products across Compass and Foodbuy has contributed to funding the installation of wells and essential infrastructure for communities in developing countries. The charity supports accountable, effective and efficient provision of clean water, which transforms lives, creates opportunities and lays the foundations for a brighter future.
Drop4Drop also strives for community empowerment, recruiting local labourers and training the community on maintenance and hygiene education. This means the benefits to the community are far-reaching and long-term.
Karl Atkins, CEO of Foodbuy Group UK said: “I am proud to witness the impact of our partnership with Drop4Drop. The opening of the 400th well reinforces our commitment to making a meaningful difference. Together, we are not just providing clean water, we are building a foundation for brighter futures and transforming the lives of hundreds of thousands of people. This milestone is a testament to the power of collaboration and the positive change that can happen when organisations come together for a common cause.”
Simon Konecki, Life Water and Drop4Drop Founder said: "We take immense pride in our collaboration with Compass Group UK & Ireland and Foodbuy. Reaching this milestone is a remarkable achievement. A heartfelt thank you to Compass and Foodbuy for their dedicated efforts in addressing the World Water Crisis and their continued devotion and support to making a real difference. Here's to the impact we've made and the journey ahead – making waves of positive change together."
Watch the “Decade of Purposeful Partnership” video here.
1-in-3 customer with allergens have been put at risk #
New research looking at how the hospitality industry handles customers with allergens and intolerances has found that 1-in-3 customers have been given incorrect information regarding allergens, or served food that contained items that they are allergic to when dining out.
The new whitepaper from Insight Consultancy KAM and hospitality software provider Polaris Elements, found that more than half of these consumers would not go back to a venue where this had happened to them, indicating that the trust will have gone.
Having a food allergy or intolerances means consumers are more likely to do their homework before visiting a venue. Around 60% of people research menus and allergen details online before visiting, typically preferring the venue’s own website (71%). Yet, only 31% of operators display detailed allergen information online. This mismatch matters - if allergen information isn’t easy to find, 40% of customers say they’re unlikely to visit, which could mean lost business for those who don’t display it, and potential new business for those who do.
Jo Lynch, Account Director, KAM: “There is a clear disconnect here between what access customers want to allergen information and what operators are currently delivering. A disconnect which has the potential to significantly impact venue choice for those with allergies or intolerances. Operators need to be even more open and transparent about their menus, food items and allergen / ingredient information. The danger is very real, both in terms of your customers health, but also in terms of the future health of your business.”
The good news is dining out is still popular among people with food allergies or intolerances - 66% eat out at least weekly, and 77% have tried a new place in the past three months. However, half of these customers tend to stick with familiar spots to avoid the hassle of asking about allergens, with 1 in 5 saying they feel awkward raising the issue. Many would rather rely on clear information available upfront than ask at all with the top reason for not asking staff being “I don’t want to make a fuss.”
Despite the fact that 93% of venues provide formal allergen training, nearly one-third of customers have received incorrect information, which affects trust. Around 71% of operators still handle allergen updates manually, a process that’s time-consuming and error-prone, highlighting the need for systems that keep information up to date without relying on manual updates.
Sarah Pickering, Marketing Manager, Polaris Elements: “Training staff to handle allergen inquiries accurately is essential, but relying on manual processes could lead to mistakes. Automating allergen updates can reduce errors and give staff more time to focus on providing great service. This approach helps ensure information is consistent and reliable, keeping customers safe and giving them confidence in your venue.”
The research highlights that consumers need and want to access allergen information in an easy-to-understand format, or within a conversation with the staff. Their favoured method of receiving this information is via an allergen specific menu. It’s vital therefore that any printed / digital information is always kept up-to-date, and the staff training and communication to the front-line staff is at the forefront of any menu, dish or ingredient changes.
4-in-5 operators say that the responsibility is placed on their staff ‘to a great extent’ to ensure customers are given correct information and nearly all are confident their staff can appropriately deal with allergen requests from consumers. Operators are therefore very reliant on the accuracy of ingredient level information to update written sources and train their team correctly.
Sarah Pickering, Polaris Elements: “By prioritising allergen management and the right tools, hospitality operators can foster safer dining environments, enhance customer trust, and, ultimately, drive business growth. By centralising allergen datausing a menu management software, operators can more easily keep allergen information accurate and accessible which can then be published online, on menus, or via allergen-specific booklets. This transparency can be a differentiator for consumers who prioritise allergen safety when choosing where to dine.”
The hospitality industry is facing increasing demands for transparency and accuracy around food allergens and intolerances. According to a recent (May 2024) report from the Food Standards Agency (FSA), approximately 6% of the UK population (that’s 2.4 million people) affected by clinically confirmed food allergies, and a further 600,000 with Coeliac disease, consumer expectations are rising. The report suggests that the number of people who therefore have some of food hypersensitivity is likely to be a lot higher.
Jo Lynch, Account Director, KAM: “Consumers want to feel safe when eating out, and the research also showed that 43% of operators say they are asked every day for allergen information in their venue. This shows the scale of what consumers and operators are facing every single day, and with a potential future extension of the allergen laws in the UK, this will be an ongoing, although necessary burden to the operator, to keep their customers safe.
Operators have a huge responsibility to meet, and anything they can do to ensure that managing, maintaining and communicating changes to everything from an individual ingredient to a dish to a full menu, would be welcomed.”
The full white paper – Managing Food Allergens and Intolerances in Hospitality – delves into consumer and operator insights, shedding light on how your venue can become a leader in allergen safety and customer experience and is available to download for free here. (https://info.polaris-elements.co.uk/kam)
Sodexo launches industry-leading initiative – Smart Choice – to promote healthier snacking #
Sodexo UK & Ireland is proud to introduce Smart Choice, an industry-first initiative developed to make healthier on-the-go snacking easier, more accessible, and smarter.
Responding to rising demand for healthier options, Smart Choice helps customers navigate the often-confusing world of healthy snacks. While many snacks appear to be healthier, they can still contain high levels of salt, fat, or sugar. Smart Choice removes the guesswork by highlighting genuinely healthy options.
Developed by Sodexo’s nutrition and dietetics team, Smart Choice brings greater transparency to food choices by following the government’s ‘traffic light’ system. This system clearly indicates if a product is high (red), medium (amber), or low (green) in fat, saturated fat, sugars, and salt.
The nutrition and dietetics team worked closely with its snack suppliers – such as Boka who sell high fibre snacks that display all green traffic lights on the front of their packs – to better understand its products and help customers clearly identify healthier snacks and drinks.
In order to be labelled a Smart Choice food or drink items should meet the following criteria:
Fewer than 200 calories per portion.
Have only amber or green traffic light rating, in line with Government Front of Pack Labelling.
Red light traffic light rating only permitted if the nutrient is naturally occurring, such as the healthy fats found in nuts.
To make Smart Choice items easy to recognise, products are marked with distinctive branding and QR codes, allowing customers to scan for detailed nutritional information on the spot. Sodexo’s food ordering app, Everyday, also features a filter for Smart Choice items, making it simpler than ever to select healthier snacks, whether on-the-go or through click-and-collect.
Wan Mak, head of nutrition & dietetics, Sodexo UK & Ireland said: “Smart Choice does not limit the variety of snacks we offer; instead, it empowers customers to make informed decisions. This initiative aligns with Sodexo’s broader health and wellbeing strategy. As obesity rates continue to impact the UK’s healthcare system, Smart Choice offers a proactive solution, encouraging customers to make meaningful, healthier choices every day.”
Caroline Beer, head of foodservice at Boka: “At Boka, our mission is to help people make healthier choices without compromising on taste. That’s why we think Smart Choice is a brilliant initiative. We’re pleased to partner with Sodexo taking such an innovative approach, and we are proud to be part of it.”
Sodexo is committed to refining Smart Choice and making healthier snacking accessible for all and will continue to review and expand the healthy snack and drink offering for its customers through customer feedback, ongoing sales analysis, and partnership with suppliers.
Top 3 things guests want from this year’s Christmas party #
The modern corporate Christmas party is undergoing a transformation as businesses look to redefine festive celebrations to align with employee expectations. The latest Lumina Intelligence Eating Out Report highlights a growth in treat occasions, signalling a significant shift in how consumers are approaching dining out, indicating a strong desire for indulgent experiences.
With 43.6% of individuals identifying as health-conscious and a significant portion of younger consumers (18-24) identifying as non-drinkers, indulgence now goes beyond traditional notions of rich food and alcohol-laden festivities.
Restaurant Associates Venues is a leader in providing bespoke, elevated event experiences across the UK. With a prestigious portfolio that includes diverse venues such as Glyndebourne opera house and the Design Museum in London, they are seeing three significant trends shaping this year’s Christmas parties.
Thoughtful menu innovation
“Today's diners want to indulge in exceptional meals but do so in a way that resonates with their commitment to quality, sustainability, and health” says Lee Redman, Executive Head Chef at Glyndebourne. “When we plan our menus at Glyndebourne, we look at the key factors of sustainability and low impact wastage. We always aim to show innovation, but our approach is to be ingredient led, to simplify and retain maximum flavour. We use high-quality, seasonal ingredients and classic cooking techniques paired with modern plating to create beautiful, flavourful dishes. We also always have a vegan option and plant-based choices on our menus.”
“Our Christmas menu this year features a ‘Native Lobster Bisque’ starter; the bisque itself is made from the shells and heads from the huge amounts of lobster sold throughout the summer. This dish really showcases how sustainability and indulgence can be married together – we are transforming what might be considered by-products into a beautifully rich starter which has that “wow factor”.
Sophisticated beverages all round
With a growing proportion of non-drinkers, providing a diverse array of non-alcoholic beverages is also essential to ensure all employees feel engaged and valued - 30% of on-trade occasions now involve no alcohol and another 30% involve a mix of alcoholic and non-alcoholic brands.
Restaurant Associates Venues understand that guests are still seeking that sophisticated flavour and serve non-alcoholic wines that have never contained alcohol. This is because they are made effervescent using a different method - preserving their premium taste.
Experiential dining
As Tracey Astles, Head of Event Sales at Restaurant Associates Venues, highlights, today’s guests are also no longer looking for just a meal and a drink—they are seeking immersive experiences that engage all their senses. “Our goal is to provide clients with memorable moments that go beyond food and drink. Our venues such as HMS Belfast provide the perfect backdrop for grand celebrations that blend the rich history of the location with an immersive culinary journey.
“This keenness for experiential dining is reflected in how strong we are this year with Christmas bookings – September was our peak month, and we are pacing well ahead of this time last year. The average spend underlines the premium nature of our dining experiences and how much our clients are prepared to pay.
“Event organisers still like the sense of occasion with themed experiences, including a welcome drink, three courses and entertainment, however, they are now requesting value-added packages. The emphasis on thoughtful menu innovation, where quality trumps quantity. This includes dishes that are crafted with intention, using sustainable ingredients and mindfully designed embellishments that elevate the overall dining experience without contributing to waste.”
Peabodys opens new coffee shop at Worthing Hospital #
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Peabodys has opened its 11th coffee shop within NHS hospitals across the UK, bringing its strong sustainability ethos, fantastic fairtrade organic coffee and thoughtful artisan food offering to Worthing Hospital.
Led by Claudia Mascino, MD, Peabodys Coffee started its journey in 1997 in London hospitals, with gourmet coffee and delicious food that is freshly prepared daily. It currently operates across England employing 55 people.
Peabodys already works with the wider University Hospitals Sussex NHS Foundation Trust, with a coffee shop within its Royal Sussex County Hospital, in Brighton – which opened in the summer of 2023. Peabodys was recently acquired by Compass One, part of Compass Group UK & Ireland – the UK’s largest food and services provider.
The Peabodys offer at Worthing Hospital will include a selection of hot and cold breakfast options, and a variety of lunch choices, including delicious hot main meals, hand stretched pizza, fresh egg pasta served with homemade sauces, and comforting soups. Alongside the hot food counter the coffee shop will serve a wide range of handmade toasted paninis, ciabattas and baguettes, mixed salads, fresh fruit, healthy yoghurt pots and signature raw smoothies.
An assortment of freshly baked artisan pastries and exceptional cakes will also be available. Its organic coffee range, along with a variety of teas and blended seasonal drinks will have something for everyone. Peabodys will offer a range of products to meet dietary requirements and food preferences, offering vegan, vegetarian, gluten free, halal and kosher products.
Claudia Mascino, MD, Peabodys said: “Peabodys’ passion is to bring high street quality to the hospital environment and its patients, visitors and NHS staff. I believe our artisan food and organic coffee, have the power to bring joy and comfort to our customers, helping them to enjoy a moment to relax. Our teams are dedicated to providing exceptional customer service and offering a friendly space to appreciate our delicious food. I am excited to bring all of this to Worthing!”
Alison Ingoe, Commercial Director, University Hospitals Sussex NHS Foundation Trust said: “Our first Peabodys opened in Royal Sussex County Hospital in July 2023 and has been a huge success. Peabodys is all about serving people in the healthcare environment and their team take pride in quality and the sustainability of their offer. Their food ranges are healthy, delicious and freshly prepared and we are delighted to welcome them to Worthing Hospital.”
Sodexo advocates for cross industry collaboration to increase green skills #
Sodexo UK and Ireland is advocating for cross industry collaboration to advance green skills, enabling organisations, including its own, to meet net zero commitments.
Recognising that every role in its organisation must adapt to meet the challenges posed by climate change, Sodexo is embedding green skills within its workforce, providing training and learning opportunities for its people at all stages of their career journey through a dedicated training centre which it has partnered with the Institute of Environmental Management and Assessment (IEMA) to establish.
Green skills are vital for businesses transitioning to net zero and refer to the capabilities that enable individuals to contribute to sustainable development and address pressing environmental challenges, such as climate change.
There is a growing need to ensure the workforce is equipped with the necessary green skills to support economic growth. A recent Skills England report identified that 2 in 5 workers will play a central role in supporting the transition to net zero; however, without investing in green skills, employers will face challenges in sourcing a workforce with the relevant expertise.
According to the Climate Action Tracker, 90% of the world’s GDP is covered by a net zero commitment, and yet a LinkedIn Global Skills report 2024 uncovered a significant gap exists between corporate sustainability commitments and the skills workers needed to achieve them. Currently, the demand for green skills is growing faster than the supply. The report highlights that by 2030, one in five jobs will lack the green talent to fill it; by 2050 this is predicted to be one in two jobs.
Sodexo already has a sustainable learning pathway in place, through which 71% of its senior leaders and on-site managers have completed the green skills training so far. To extend the opportunity to all employees as well as its clients, and supply partners, Sodexo is partnering with IEMA to establish a dedicated training centre which will enable individuals to access the skills training necessary to drive the transition to a low-carbon economy.
To support this goal, Sodexo has identified different job families, from senior leadership to frontline colleagues at its sites, and mapped skills competency across these key role families. This mapping helps determine the specific knowledge, skills, and behaviours required for green skills to be incorporated into every role.
Alongside its established community of practice with clients and supply partners, which it set up in collaboration with FuturePlanet in 2023, the new dedicated training centre sees Sodexo take another pivotal step toward reaching net zero and fulfilling its commitment to foster a culture of environmental responsibility within its workforce.
Claire Atkins Morris, Sustainability Director, Sodexo UK & Ireland said: “Spotlighting on green skills goes beyond meeting our own commitments. It empowers our employees and partners, including clients and suppliers, to make a meaningful impact. As we advance towards our net zero target, we recognise the crucial role our workforce plays in transforming our operations. We cannot achieve this without every role within the organisation recognising the part they play in adapting and transitioning. By investing in green skills, whether through training and upskilling, we are not only future-proofing our business but also contributing to a sustainable future for the communities we serve.”
Martin Baxter, Deputy CEO, IEMA, added: “As the country transitions towards net zero, green skills are likely to continue to be one of the defining recruitment trends of the future. Businesses that invest in their workforce’s green capabilities today will reap the rewards of a sustainable tomorrow. We’re pleased to be working with Sodexo on their ambitious green skills programme and look forward to supporting them on their journey to becoming an accredited IEMA training centre.”
Sodexo’s focus on green skills aligns with over a decade of efforts to combat climate change. Partnering with WWF to measure and reduce its carbon footprint, Sodexo became the first foodservice business, and one of the first organisations globally, to have both near- and long-term net zero targets validated by the Science Based Targets initiative (SBTi) in 2022.
In 2021 having reached its target to reduce GHG by 34% by 2025, Sodexo UK & Ireland set out a comprehensive roadmap to net zero 2040. In January 2024 Sodexo reported it was ahead of schedule having achieved a 37% reduction in absolute greenhouse gas (GHG) emissions across scopes 1, 2 and 3, compared to its baseline year of 2017. This reduction represents the removal of approximately 400,000 tonnes of carbon (tCO2e) from its footprint at 31 May 2023.
Pan’Artisan introduces their Detroit Style Pizza Base #
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We are a nation of pizza lovers – breakfast, lunch or dinner, pizza ticks all boxes! Ever evolving pizza trends bring new and innovative choices to consumers, and in response to a clear appetite for new flavours and varieties, Pan’Artisan have launched their Detroit Style Pizza Base – a versatile addition to their portfolio of premium dough products.
Chris Dickinson, Pan’Artisan’s Business Development Director: “Pan’Artisan’s Detroit Style Pizza Base delivers the quality and expertise our company is renowned for; created from a focaccia style dough to impart a light and airy texture, the bases have a deep crust with a high hydration level and when topped to the edge – in true Detroit style, once cooked the melted cheese results in a delicious caramelisation with a chewy base and crispy exterior.
“This is a connoisseur’s pizza that delivers a satisfying eat via the substantial, deep base which remains light and crispy on baking, and although the name may suggest an American recipe pizza, its origins hail from Italy as a descendant of Sicilian-style dough pizza. Our Detroit Style Pizza Bases make a visually impressive sharing (or not!) pizza once topped and garnished, they also offer a great street food or sit down option by the slice and are suitable for both vegans and vegetarians.”
Pan’Artisan’s Detroit Style Pizza Base is made from a hand stretched Focaccia style dough to a rectangular shape approximately 15” by 11”.
The bases can be individually defrosted for approx. 2 hours at ambient temperature, or overnight in a chiller. The plain base can be divided into individual portions to top or can be topped as a whole [A piece of dough on a cutting board Description automatically generated] pizza. When topping your base, we recommend that a space is left between the pan and crust to allow the cheese to melt and caramelise giving the crispy exterior that Detroit pizzas are known for.
The bases are supplied frozen in cases of eight. Salt and sugar levels are within government guidelines.
For more information on the Pan’Artisan range of products call 01730 811490 or visit www.panartisan.com
Growing Menus, Stabilising Price Inflation, and Rising Consumer Demand for Premium Options #
Lumina Intelligence’s latest Menu Tracker data reveals shifts in the UK hospitality sector as operators adapt to meet consumer preferences. Menus are expanding across most dining channels, while inflation on menu prices has begun to stabilise following last year’s steep rise. At the same time, an increasing number of premium options on menus reflects a stronger consumer appetite for quality when dining out.
The report highlights that average menu counts have risen by 5.3%, as many operators expand their offerings to cater to a broader range of tastes and attract new customers. Quick service restaurants and coffee & sandwich shops show the fastest menu growth, while pubs and bars, which typically feature the most extensive menus, have kept their item counts steady. This trend towards larger menus signals a competitive strategy among operators to engage diners with a variety of options across different segments.
Encouragingly for both businesses and consumers, menu price inflation has now stabilised below 5%, a significant shift following last year’s double-digit price increase. This stabilisation aligns with a reduction in overall food and drink inflation. However, prices within pubs and bars have risen at a faster rate, largely driven by the inclusion of more premium dishes. These higher prices are linked to both price rises on existing or same line dishes and the introduction of more expensive new options, which help increase revenue per dining occasion.
Operators are responding to an increasing consumer demand for quality by introducing new dishes that are more premium and typically priced higher than existing items. While the average price of all dishes currently sits at £8.84, existing menu items are priced at £6.87, reflecting the strategic decision to attract customers with more quality-focused, higher-priced selections. By including premium ingredients and sophisticated dishes, operators can appeal to consumers’ desire for higher-quality dining experiences while simultaneously driving up average spend per visit.
Sodexo secures a contract with HMRC for new integrated workplace services covering 24 sites #
Sodexo has secured the integrated workplace services contract with HMRC for 24 sites across the western part of the UK. The new five-year contract includes an option to extend for up to a further five years.
The contract award follows HMRC restructuring its FM services contracts into two regions and has a start date of 1 May 2025. Sodexo has managed the soft FM services for HMRC in the central and southern regions since 2019.
The new contract will see Sodexo retain 19 sites adding hard FM services at these sites and will take on an additional five sites in Belfast, East Kilbride and Glasgow. The sites include seven regional centres, valuation offices and other workplaces. Services will include: building maintenance, minor works, catering, cleaning, landscaping, pest control and waste management.
Sodexo will introduce a number of innovative technology solutions, such as its compliance performance index, providing a view of compliance across the estate at any point in time. It will also deploy a building-focused maintenance model supported by both static and mobile engineers. For cleaning Sodexo will adopt the use of cobotics - robotic cleaners working alongside colleagues and chemical-free cleaning products.
HMRC and Sodexo have a shared commitment to sustainability and, as a service provider, Sodexo’s services fall within HMRC’s scope 3 GHG emissions. Sodexo believes collaboration in efforts to reduce carbon emissions is key and will work with HMRC to help it achieve its net zero targets.
Sodexo was the first food service business, and one of the first organisations globally, to have both near and long-term Net Zero targets validated by the Science Based Targets initiative (SBTi). Earlier this year, Sodexo UK & Ireland reported that it was ahead of schedule in its net zero journey having achieved a 37% reduction in absolute GHG emissions across scopes 1, 2 and 3, compared to its baseline year of 2017, this reduction represents the removal of approximately 400,000 tonnes of carbon (tCO2e).
Sodexo’s Kitchen Works concept will be delivered at the regional centres Cardiff, Glasgow, Bristol, Birmingham, Liverpool, Manchester, in addition to East Kilbride Tax Office and will offer HMRC employees a blend of cafés, micro-markets, smart and traditional vending services enabled by digital solutions.
Tackling food waste is an area Sodexo has been working on for many years and is a high priority for the organisation as a key lever in its net zero 2040 target. Its award-winning WasteWatch, food waste management programme, will be deployed to all HMRC sites where it serves food to minimise waste and improve kitchen practices.
Paul Anstey, CEO Government, Sodexo UK & Ireland said:
“We are absolutely delighted to continue our strategic relationship with HMRC. We are committed to supporting HMRC’s wider transformation and ambition to be a great place to work and will do all that we can to ensure everyone experiences the best possible service from Sodexo colleagues. Working together with both HMRC and the wider supply chain we will focus on continually improving and adding value for our client.”
At the heart of Sodexo’s operations is its long-standing commitment to being a purposeful business to make a positive difference to its people, those it serves and the communities in which it operates.
Throughout the HMRC contract Sodexo will strive to increase the representation of under-represented groups and has committed to 10% of vacancies being filled by individuals facing barriers to employment.
Super hero’ Harling wins Outstanding Contribution to the Foodservice Equipment Industry Award #
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Decades of service from popular director of Williams Refrigeration are recognised
Malcolm Harling, sales and marketing director of Williams Refrigeration, received a standing ovation when he was announced as winner of the Outstanding Contribution to the Foodservice Equipment Industry Award. The award was presented during FEA’s gala dinner at the association’s annual industry conference on 21 November 2024.
At the presentation Malcolm was described as dedicated, endlessly encouraging, a good friend, loving, loyal, utterly professional, a mentor… but also, “despite all that goody two shoes baloney,” great fun.
Emma Brooks, chair of FEA, said that he was ‘something of a superhero’, adding “You name a sport, and he’s either done it or had a go!”
Also helping present the award was Tim Smith, CEO of the AFE Group and managing director of Williams Refrigeration, who said, “I couldn’t do my job without Malcolm, he’s a rock.”
Malcolm began his career as a chef, travelling the world before deciding to switch to the equipment side of the industry. He joined Falcon in 1991 and moved over to sister company Williams as sales and marketing director in 2000. He has delivered some of the largest refrigeration contracts in the UK and around the world, including Wembley Stadium, the Sydney Olympics and Le Cordon Bleu – in both London and Paris.
He’s also been a great supporter of FEA, joining the council in 2001 and serving as chair from 2008 to 2010. Additional roles included chair of the exhibition liaison committee and Malcolm was chair of the marketing committee when FEA rebranded from CESA to FEA – he was very much involved in the process. Although he stepped down from the council in 2021, he’s still hard at work for FEA, as chair of the refrigeration product group forum.
He's a very dedicated family man, and was delighted to be joined on the evening by his wife Mandy and sons Simon and Richard.
Asked how he felt about the award, Malcolm said, “I’m gobsmacked! Absolutely over the moon! Mandy, Simon and Richard being here made it even more special. This is a wonderful industry, full of opportunities, and I feel very lucky to be part of it.”
Tim Smith added, “I’ve known Malcolm for 25 years and I remain enormously proud to be working alongside him and now, tonight, to help celebrate his extraordinary skills, dedication, and contribution.”
The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing nearly 200 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes. For more information on FEA visit www.fea.org.uk
Former winners of Nestlé Professional Toque d’Or urge colleges to register students for once-in-a-lifetime career opportunity #
With just over one month to go until the registration deadline for the 37th edition of Nestlé Professional Toque d’Or, former winners – past and present – reflect on their own journey and reveal why it’s a must-enter competition for aspiring hospitality professionals.
Vince Cottam, chef lecturer at Westminster Kingsway College, guided Geraldine to the 2024 back-of-house (BOH) title. He explains the profound impact the competition has on students from a professional standpoint: “Toque d’Or instils a sense of pride and builds resilience and adaptability into those competing - all key attributes needed to succeed in our industry. The competition offers a nurturing environment, where expert judges carefully observe and guide competitors throughout the different challenges. It’s this attention to detail that creates a strong support system for the students, ensuring they are able to work past any obstacles and reach their optimum performance. It brings out the best in them and boosts their self-confidence, opening more doors to new career development opportunities. As a winning lecturer, the Toque d’Or journey gave me a sense of achievement and it motivated me to be a better chef, mentor and person. It’s a must-enter competition in my book; so I encourage other lecturers to get behind their students by registering them before the deadline.”
After supporting Jasmine on her way to being crowned 2024 front-of-house (FOH) champion, Suzanne Barwick, hospitality lecturer at York College, reveals why competitions like Toque d’Or are so special: “Having competed myself when I was younger, I know first-hand the fantastic pathway they offer to making friends for life. At York College, we saw just how special the Toque d’Or experience was for not only our 2024 front-of-house (FOH) winner Jasmine, but also for our other students who saw how committed she was, which inspired them to enter other competitions. So it’s a competition that really does serve, both directly and in-directly, the next generation of aspiring hospitality professionals. The icing on the cake and what makes it extra special for the lecturers lucky enough to win, is the prize. This year, I had the great pleasure of staying and dining at Tommy Banks’ ‘The Black Swan’, where I was able to reconnect with some of our students, past and present. A truly unforgettable experience.”
Former back and front-of-house champions Lily Stock and Tara Humphrey have both gone on to do incredible things in the industry since winning the prestigious competition. Looking back at their own Toque d’Or experiences, the duo bring to life how the competition has impacted their own career development, in a bid to inspire the 2025 cohort.
After winning the 2020 BOH competition, Lily has successfully set up a cake business, landed a role as head pastry chef at the age of 21, and is now embarking on a third season in France working as a private chalet chef. She said: “Toque d’Or opened my eyes up to the many sectors within hospitality and the diverse career paths available. Collaborating with other talented chefs during the competition taught me to see challenges and scenarios from different perspectives, inspiring me to learn new skills. I competed virtually due to Covid, and so I used this as an opportunity to optimise my professional social media profile, which has since become a valuable tool for my career, such as promoting my cake business! Winning Toque d’Or not only gave me a huge sense of accomplishment but it also set me apart in the industry, creating opportunities I never thought were possible.”
2022 FOH winner, Tara, is about to start a new role as junior head waitress at a luxury hotel after gaining invaluable experience in one of Glasgow’s two Michelin-starred restaurants. She commented on how the confidence she gained during the competition continues to serve her to this day: “Hospitality can be tough, but it’s also incredibly rewarding and fulfilling. Before Toque d’Or I was too nervous to pour wine at a table, as I was worried I’d spill it. By the final, I was confidently serving everything from red wine to sparkling – like I’d done it for years! The competition pushed me to step out of my comfort zone, enabling me to learn and grow so much, from understanding service flow to working as part of a team under pressure. Now, working in a luxury Relais & Châteaux hotel, I carry those lessons with me every day. For anyone considering this journey, just be yourself, get stuck in, and enjoy it.”
College lecturers can register and find out more about the competition’s format and timeline, by visiting: Toque d’Or Hospitality Competition | Nestlé Professional
Forty Employees Take Part in Sustainable Menu Competition at Tottenham Hotspur Stadium #
Forty employees competed for the chance to see their menu served at an upcoming event at one of Tottenham Hotspur Stadium’s premium restaurants. Divided into eight teams, they were tasked to create premium-standard main courses and desserts, prioritising sustainability throughout.
With a shared commitment to reducing its environmental impact, the competition was a collaboration with Tottenham Hotspur and its food and beverage partner, Levy UK + Ireland. The competition was open to Tottenham Hotspur Stadium’s Guest Experience team and non-culinary employees from Levy, which saw competitors from Front-of-House, Porters, Logistics, HR, Retail, Hospitality, and Health & Safety.
Each team had 90 minutes to cook two courses and impress the judges with their presentation, taste profiles, dish complexity, and carbon labelling through Foodsteps, a tool Levy uses across its estate to measure and communicate the environmental impact of its food. In line with Levy and Tottenham Hotspur Stadium’s high sustainable practices, each team was judged on reducing carbon emissions, minimising waste, and making conscious ingredient choices.
The winning menu of Celeriac Steak with Parsnip Puree, Roasted Carrots, Parsnip Crisps and Vegan Jus, followed by a Brown Butter Blondie Brownie with Caramelised Figs served with Custard will be served by the culinary team at an upcoming event at one of the stadium’s premium restaurants. In addition, there were two standout dishes which also made the menu, a main of Roasted Wild Venison, Polenta and Parmesan Mash with Roasted Vegetables and a Venison Jus, plus a Plant-Based Frangipane Tart made using Homemade Blackberry Jam and served with a Chantilly Vanilla cream and Fig Garnish.
Mark Reynolds, Executive Head Chef at Tottenham and Levy’s Regional Executive Chef for London said of the standard: “I was blown away by the creativity, skill and presentation displayed by all eight teams, especially as the competitors weren’t allowed to come from the culinary department. It goes to show just how engaged everyone at Tottenham Hotspur Stadium is when it comes to sustainability.”
Marcus Parry, Sustainability Manager for Tottenham Hotspur Stadium said: “As the Premier League's Greenest Club, Tottenham Hotspur is dedicated to minimising our environmental impact. We are continuously developing efficiency and sustainability at all levels across the Club. F&B is materially important to our carbon footprint, and through ongoing education efforts across all areas of our Club, we are cultivating a sustainable culture and inspiring collective action.”
Levy Sustainability Director, Kevin Watson commented: “Levy is committed to prioritising sustainability and respect for both the planet and our people, and initiatives such as the Sustainable Menu Competition with Tottenham Hotspur Stadium showcase both brilliantly. This is a superb example of how we can educate and involve our teams to implement sustainable practices, such as using sustainable ingredients, minimising waste, and exploring ways to reduce the carbon intensity of our menus.”
The winning team – Christopher Mullens (Head of Retail), Yasmin Osman (People Ops Manager), Kwame Williams (Guest Experience Manager), Bettina Szelpal (Health & Safety Manager) – also received a certificate and tickets to the F1 DRIVE – London, karting experience at Tottenham Hotspur Stadium.
UK Restaurant Market Faces Modest Growth Amid Challenging Landscape, Reports Lumina Intelligence #
The UK restaurant market is forecast to grow by +1.3% in 2024, reaching a total value of £19.0 billion. This growth is set to lag both inflation and the broader eating-out market, which is projected to expand by +2.6%. The latest Lumina Intelligence Restaurant Market Report highlights significant challenges for the sector, including rising costs, expensive debt, and a challenging business environment, particularly for independent operators.
Independent restaurants, which make up 83% of the market by outlets, are experiencing notable pressures. The total market is expected to see a net closure of six restaurants every week in 2024, leading to a -1.2% decline in outlets, with the total number falling to 26,566 sites. Rising business rates and staff costs are contributing to this trend, with closures predicted to continue through 2025-2027 as many sites become financially unviable. The report emphasises the critical role wholesalers must play in supporting innovation within the independent sector to help sustain this vital part of the industry.
Despite these challenges, the return of weekend social dining occasions in 2024 has presented a clear opportunity for operators. Consumers are increasingly choosing restaurants for weekend lunches, trading up from retail and pubs, which offers a promising avenue for driving transaction values. However, overall dining frequency has remained stagnant at an average of 1.1 occasions per week, underscoring the need for operators to find ways to encourage consumers to dine out more often.
The report also reveals the dual challenge faced by operators as they seek to leverage automation to improve efficiency while maintaining the quality of customer experiences. Consumer preferences are increasingly focused on quality dining, global cuisines, and strong value propositions, creating opportunities for businesses that can adapt to these trends.
“The UK restaurant market continues to face significant headwinds, with rising costs creating tough conditions, particularly for independents,” said Insight Lead Katie Gallagher. “There are opportunities for operators that can harness consumer trends, innovate, and deliver strong value propositions.”
Creed Foodservice Unveils 2025 Trends #
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One of the UK’s leading foodservice wholesalers, Creed Foodservice, has announced their 2025 Trends for the coming year.
Creed’s expert insights team, led by Insights Manager Anna Clapson, has streamlined their 2025 trends around one core macro trend, with six trends dovetailing out of it.
The core macro trend – Adapt to Survive – is reflective of the current climate. Although consumer confidence is increasing and growth within the Eating Out Market is set to accelerate at around 2.4% from 2024-2027, uncertainty remains and operators are branching out from their norm and adapting to survive.
Price sensitivity around energy and food, staffing, government policies and industrial action are all factors inhibiting foodservice, with Kate Nicholls, CEO of UKHospitality, recently calling the recent budget the ‘latest blow’ for hospitality businesses, with the sector facing being hit with an increased annual tax bill of £3billion.
In addition, the wholesaler has also brought to life how each trend is prioritised amongst the different generations:
Baby Boomers (1946-1964)
Generation X (1965-1980)
Millennials (1981-1996)
Generation Z (1997-2009)
Generation Alpha (2010-2025)
Speaking on the 2025 Trends, Anna Clapson, Insights Manager at Creed Foodservice, says: “It’s an interesting period, as we’re seeing glimmers of hope as consumer confidence slowly starts to return, but equally operators are still facing economic and operational challenges. That’s why we have anchored around the core macro trend of ‘Adapt to Survive’ as everything stems from this.
“We’ve also taken a slightly different approach with linking back to the generations. We’re aware those working within the care sector are catering for a very different audience as those in schools. Equally, pubs and restaurants are also facing their own unique challenges, and so we wanted to help operators understand how important the different trends are to their own consumers.”
Creed’s six trends include:
Consistent Quality: Nearly three quarters (73%) of consumers are quality-led and a further 86% think quality has a price, with consumers increasingly happy to pay more for higher quality. Although key for all consumers, we see this trend a high priority amongst Baby Boomers, Gen X and Millennials in particular. Operators are emphasising quality through item descriptions on menus, highlighting fresh ingredients or specialist-sourced cheeses. Even the way something is prepared, such as ‘hand-stretched dough’ with pizzas, creates a sense of quality to the consumer.
Personalised Experience: With consumers still watchful of expenditure, when they do eat out, they want to experience dishes that are exactly how they like them. Nearly two thirds (62%) of consumers are experience-led and this is a high priority for the younger generations (Alpha and Z), driven largely by them seeking experiences they see on social media. Operators are looking at ways to elevate their guest’s experience, drive loyalty and leave them wanting to come back for more.
Customisation is key; Dovetale in London offers a Knickerbocker Glory cart, which is brought to diners at their table and made to their own bespoke specification. Consumers can choose ice cream flavours including birthday cake and raspberry ripple, sauces from spiced rum and chocolate fudge, toppings such as large marshmallows and fruit jelly, and garnishes including candied pecan crumbs and pop rocks candies. Equally, care homes are involving residents in food prep and there are also grab & go ‘build your own’ cheese boxes from the likes of Grape & Fig in London.
Reshaping Value: With the extended period of economic volatility, consumers are looking at things differently and reshaping their own version of ‘value’. Whilst lower ticket items will always appeal, there is also more emphasis being placed on perceived value for money - something which is a priority across all generations. With 77% of consumers value-led, finding ways to highlight this is key. Flat Iron Steakhouse offers a flat iron steak with sides and sauces for £14 which is lower than the average menu price, meal deal offers like pizza and a drink for students to encourage footfall on quieter days is commonplace, and within care homes and schools the hospitality areas are being revamped to show value through the surroundings.
Future Planet: This is an ongoing trend that is not going away. 63% of consumers are very sustainability-conscious and nearly half of grocery and foodservice professionals are prioritising sustainability initiatives in their businesses. Brands are wise to shout about their eco-efforts, as this does play into consumers’ purchasing decisions. Wildfarmed regenerative flour is making its way into retail and restaurants with it being used in staple dishes, farm to table restaurants - such as Native Restaurant in Worcester - offers hyper seasonal dishes, and operators shining a light on the sustainable credentials of their food and drink suppliers is all being seen.
Choose Health: A key consideration for operators will be bringing solutions that deliver not only on taste and value but also nutrition, with 42% of consumers very health conscious. This is being played out across all sectors and is considered a priority amongst all the generations. This is being seen in education, where 96% of parents would welcome their child’s school offering a menu that provides nutrients that support brain function, in pubs and bars with Manchester’s first ever alcohol-free bar and café Hinterland opening, and with jellied sweet treats designed to boost hydration with added electrolytes and vitamins ideal for the care sector.
Harnessing Digital: Over a third of businesses (37%) are prioritising digitalisation in the next 12 months , and with AI systems and robotic equipment on the rise, digital is a key trend next year. Unsurprisingly, this is one of the top priorities for Gen Z and Alpha, who have been born into a digital world, gradually decreasing in priority through the generations.
Although this is of a low priority for Baby Boomers, there is increased intrigue amongst this generation and it will certainly play a role in sectors working with the older generations such as care, with 3-D printed foods aimed at individuals with dysphagia being seen. Meanwhile, those in education are using digital systems to track students’ food purchases, homework and behaviour, and consumers can enjoy DIY self-serve ramen bars. Digital also plays a big role in attracting consumers, with 36% doing online research when finding new places to eat out and 73% checking the menu out online before their visit.
Anna Clapson, concludes: “We’ve spent weeks researching and working on our 2025 Trends. Every year, we always challenge ourselves to find ways to make our Trends as interesting and useful to operators as possible, as we understand how important it is that these can actually be utilised in their everyday settings and help them prepare.”
To view Creed’s 2025 Trends please click here: Insights, Reports and Trends