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Casual Dining previews new innovations
Casual Dining – the award-winning trade event for the UK’s casual dining sector, has released its first preview of some of the new products being showcased this year. Returning to the Business Design
Centre in London on 25–26 February, the show caters specifically to the business needs of casual dining operators. Thanks to a 45% increase in space for 2015, taking the show up to the venue’s upper feature level for the first time, there will now be over 170 exhibiting companies showcasing an innovative choice of food and drink, to equipment, interior design, furniture, technology and table top. To date, over 90% of exhibition
space is already sold out and visitor pre-registrations are currently tracking around 10% ahead. Recently confirmed new exhibitors
include Coca-Cola Enterprises, Liberty Wines, Bermar International (with its award-winning Le Verre de Vin wine preservation technology), Grape DNA, independent brewery Broughton Ales, Scotch whisky specialist Gordon & MacPhail, catering butcher and wholesaler Hensons,
frozen vegetable company Pinguin Foods, and Ambican packaging. Other new exhibitors set to make
their Casual Dining debut include Young’s Seafood, Britvic Soft Drinks, d'Arta, Delice de France, Beechdean Ice Cream, MDC Foods, Miller Brands, Harry Brompton's Alcoholic Ice Tea, Tudor Tea & Coffee, rexmartins, Ambach Ali Spa, Frima International, GS Systems, TM Electronics, and Eat Marketing. New show features include a second
theatre – dedicated to Drinks Innovation (including menus, tastings and the latest market research). Also new is the Speciality Wine Village, which joins the Craft Beer & Cider Showcase and sold out Artisan Spirit and Cocktail Lounge. The Keynote Theatre, one of the
show’s most commented upon features, will be back with another ‘high-profile’ programme for 2015. Karen Forrester, CEO of T.G.I. Friday’s UK, Stephen Holmes, CEO of ASK Italian and Zizzi, Alasdair Murdoch, CEO of Gourmet Burger Kitchen, and Scot Macdonald, managing director of Bill's, are just some of the headline speakers now confirmed.
Breakfast boosts profits
New research has revealed the profit boosting power of the great British breakfast, with 29% of people choosing to eat the most important meal of the day out-of-home at least once a week and 52% opting for brunch and dining after 9am. The research commissioned by Aviko,
has revealed a growing window of opportunity for caterers when it comes to breakfast after delving into consumer breakfast eating habits across cafés, hotels, restaurants, bakeries and pubs. Three quarters of the survey
respondents said they will order a cooked breakfast when kick-starting their day out of home, and 70% are most likely to
order a ‘full English’, followed by scrambled eggs on toast. For caterers planning their breakfast menu, the top three items consumers want are sausages and bacon (52%), followed by eggs (23%) and hash browns (18%). Mohammed Essa, General Manager UK
and Ireland, Aviko, said: “Caterers who carefully consider their
morning menus can really profit. A large number of people are eating breakfast out of home on a regular basis and the window of opportunity to serve it is
widening as traditional eating times blur and brunch grows in popularity.” Special diets proved
another opportunity for caterers – 80% of people
don’t think there are currently enough gluten-free cooked breakfast
choices, while 54% believe vegetarian options are lacking. Mohammed continued: “The growth in
special diets such as gluten-free means it’s essential that caterers offer appropriate menu options to increase traffic through the door and maximise profit.”
DRINK TO THAT
Vivreau’s latest innovation, the DDA Module, has been designed to make drinking water more accessible to customers in self-service areas across a variety of foodservice and hospitality sectors. With access to a drinking water
provision being a key concern in the research process of the product’s development – primarily from, but not limited to, a wheelchair location – the DDA Module ensures ease of use when used alongside the Vivreau Vi Tap in a multitude of environments, including hospitals, care homes and the workplace. The module is installed remotely from
the Vi Tap system, and is mounted at the most convenient position for use, also avoiding any safety issues where the dispense of boiling water is concerned. It can be mounted on a wall near to the equipment, as well as at the front of or underneath a worktop. Vivreau’s Managing Director, Stephen
Charles said: “In an array of locations, the benefits of the module will ultimately increase customer satisfaction.”
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