If the turnout at HRC is anything to go by, the trade show is back. Excel played host to three action-packed days of product showcases, talks, seminars, competitions, dinners, and trend spotlights. Plus, a whole lot of networking.
Here, we reflect on the show. The key trends, top take outs and (just some of) our favourite moments.
Key take outs
Cost & packaging: A main challenge that was mentioned again and again was cost of ingredients and passing these onto customers. Packaging was also mentioned by manufacturers as key challenge – one especially key to sustainable and Fairtrade suppliers.
BCorp: This was more prominent, and definitely being pushed as a point of different. It featured on several stands including Nespresso and Clipper Tea.
Blurring of lines between retail & OOH: This was especially noticeable in equipment with manufacturers looking at grab-and-go and convenience for forecourts. Anecdotally, there was talk or Ireland taking a lead on convenience.
A drive to maximise events: There was lot of talk about maximising our bumper spring and summer of bank holidays and events – from the Coronation, Eurovision and rugby through to city-specific festivals.
Busy with buyers: The show itself busy with buyers. Many suppliers told us they’d tried to get into buyers for ages, and then they came to visit them at the stand.
More need for the ‘why’: Taking stock and looking at the stands we saw, there was a lot of focus on sampling and the product, and less focus on the benefits of the brands and how they could add value to operators.
Top trends
Two of the most informative HRC talks we attended were: The Future of Foodservice by Simon Stenning. And Hospitality: A Global View from IGD.
Both seminars had common themes. While at one end of the market, there’s a squeeze on spending and need for value, at the other there’s a trend towards destination and experience-led dining. Unique and memorable, Instagramable and interactive.
Purpose, plant-forward, investing in the future now and better for the environment were pulled out in both sessions.
As was the place of technology. The IGD highlighted AI and automisation as a trend to help with the basics and enhance the experience.
Simon’s session spotlighted the rise of the digital influencer, creating online food brands and executing them well. Tech and disruption are bringing food and drink to a new demographic via online platforms. Some names he highlighted to watch: Virtual Hero, Sidemen, Big Zuu’s Big Eats and Mr Beast Burger.
Four of our favourite bits
Chef HQ: New for 2023 and buzzing from the get-go, Chef HQ provided a fantastic focal point. We loved the diverse programme of events, eye-catching stage set up, and the passion and energy brought to the stage from host Claire Bossi.
Alliance Lumina Challenge Announcement: It’s sometimes hard to get cut through at shows, but Māori dancers, top notch lamb canapes and a tense finalist announcement captured the hearts and minds of HRC with the announcement of the Lumina Challenge. We loved the theatre.
Seeing engagement with Choose Hospitality Pledge: Ok, we might be biased on this one, but we got a real buzz from seeing Nestlé Professional’s Choose Hospitality Pledge come to life at the show. Paul Ainsworth, Monica Galetti and Kim Ratcharoen all pledged their support to the campaign which is designed to unite hospitality businesses and get them into secondary schools to inspire youngsters to follow a career in hospitality.
The Phoenix Dinner: A fantastic evening of food and networking from the Craft Guild of Chefs and British Culinary Federation to celebrate the industry and raise funds to support it.
