The pub sector has the greatest number of outlets in the foodservice industry and last year served over 1 billion meals at a cost of £3.2 billion. In an area where the number of meals served has almost doubled in the past twenty years, there is an increasing requirement to differentiate one establishment from the next, whether through type of cuisine, or the d‚cor and surroundings. Hospitality Week 2003 offers numerous products, seminars and demonstrations dedicated to the pub sector, thus providing the perfect opportunity for everyone associated with pubs to increase their knowledge of the industry.
Whether your outlet is brewery owned or independent, tenanted or leased, branded or unbranded, there are a number of reasons why a visit to the show is a must. For example the Culinary Theatre, sponsored by Compass will see pub teams competing against each other with a blind basket of ingredients - an excellent opportunity to pick up new idea and menu suggestions. In Thursdays seminar session, Nick Moore, Food Development Director of Scottish & Newcastle Retail. will discuss the driving factors in menu development, thereby helping with future menu ideas.
With over 400 exhibitors, many offering products and services specifically designed for the Cost sector, a full seminar programme, a Culinary Theatre sponsored by Compass and unique networking opportunities, Hospitality Week 2003 is the perfect place to increase your knowledge and contacts within the industry. For example the seminar by Fergus Chambers, Director of Direct and Care Services for Glasgow City Council, is ideal for all persons from the costs sector as he explains the brand new 'Fuel Zone', a concept developed to give school meals a modern high street feel. A free networking event after this session will allow seminar delegates to discuss this initiative with Fergus.
The number of meals served in UK restaurants has grown by over 200 million in the past twenty years, a rise of over 61%_. However the growth in value terms equals a mere 37%. Therefore, with catering margins being squeezed even further, the need to know what is available, and at what cost, is critical in terms of design, food, equipment and technology..
Whether you want to improve the appearance of your front of house, or have equipment requirements for back of house, Hospitality Week is the one stop shop for everyone associated with restaurants from general managers to group buyers to chefs.