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Earlier this month, the team had the pleasure of attending Food Meets Finance, an Informed Funding event focused on the opportunities for ambitious food, drink and hospitality businesses.
Whether we like it or not, Brexit is the word on everyone’s lips. 29 March AKA “Brexit day” has been and gone and we’re still none the wiser. Brands have jumped on the bandwagon, with a mixture of creative and downright distasteful campaigns – from food stockpiling loans to Brexit boxes.
Say hello to Delve Insights - our intelligent social listening service. In a first for foodservice, our comprehensive tool gives you the competitive edge. We monitor and analyse all online conversations across Twitter, Facebook, Instagram, blogs, forums and news websites.
In light of booming success in the vegan market (such as Greggs’ recent £1bn milestone thanks to its vegan sausage roll), our research has tapped into ‘Veganuary’ – a month-long veganism challenge during January which saw a record 250,000 sign ups this year.
Last month, PR was briefly redefined as ‘Piers’s Reactions’, but this month has been about ‘Leeds generation’ as Pizza Hut just about clings on to a bandwagon by serving up ‘Spygate’ Championship banter by the slice.
The key is to understand and contextualise your data, using it to make informed decisions.
I recently attended The Foodservice Show at the NEC in Birmingham and we already have an early contender for show of the year.
Later this month, our CEO Anita Murray is swapping her laptop for a panto script in the hospitality industry pantomime, Dick Whittington. Oh yes she is!
Our research has identified Bisto as consumers’ go-to gravy brand for the festive period.
If you’re able to understand and act upon business data, your decisions are smarter, operations more profitable and customer experience is more personalised.
Welcome to your latest All in Good Taste, the monthly round up of PR gold stars and faux pas. Gregg’s refused to rollover this month, briefly subbing out baking for roasting with a series of witty twitter retorts around the launch of its vegan sausage roll.
Here’s this month’s mostly-meaty marketing moments and mishaps…
When each new year begins, our screens and inboxes are filled with crystal ball predictions on the hottest new trends in food and drink.
Enter All in Good Taste, our new monthly round up of PR gold stars and faux pas, which is landing just in time for a retrospective round-up of the year’s best and worst foodie FCK ups and how they were handled. Is all publicity good publicity?
With Christmas on the way, indulging by eating out more and stocking up with all the festive favourites at home becomes the norm throughout December in the lead up to Christmas Day.
From fine dining to street food, most of us are guilty of a cheeky food snap. Just Google food photography and you’ll be lost in pancake stacks, sushi and pasta for hours.
Starting with humble roots, street food may once have been considered a far cry from a gourmet dining experience, at least in the UK. But gone are the days of boring burger vans.
Joined by industry leaders and thinkers, we had a lively debate on technology’s growing impact in food & hospitality.
With technology’s undeniable impact on food and drink, it’s never been more important to think about and prepare for the future.
It is getting harder and harder to please the modern consumer. With fast, cheap and reliable a standard commodity how do you stand out?
The stories of pub closures paints a bleak picture, but the statistics suggest a brighter future.
We’re certain ice cream’s going to be the next big trend. Why? Because it covers every other major trend imaginable.
After a turbulent year for the foremost reviewer of restaurants worldwide, we ask: does Michelin matter for chefs or consumers anymore?
How do you change the perception of your brand? In a world where people care more about what they’re eating than ever, brand perception is key.
Protein is one of the most powerful words in food today. And importantly, a very profitable word at that. But, how can you profit from your protein?
Protein is one of the most powerful words in food today. And importantly, a very profitable word at that. But, how can you profit from your protein?
With a day of protest planned on Thursday 13 September by Britain’s boozers (or maybe just JD Wetherspoon), we thought we’d step away from the full English and take a look at what the Pubco Tax Equality Day means for the industry.
The Speciality & Fine Food Fair was full of great food and even finer insight. Panels made up of Adam Sopher (Joe & Seph’s Popcorn), Theo Lee-Houston (Kerb) and Katy Moses (KAM Media) debated the big topic of the show: the food-to-go market.
Earlier in the summer, we were at the FDIN ‘Global Trends’ Conference. An exceptional setting, exciting speed-networking and expert speakers made it an event to remember. Here are some of our highlights.
Technology’s role in the takeaway industry is bigger than ever. These timely takeaway takeaways explain all.
Morty & Bob’s is the latest Instafamous restaurant to join Coal Drops Yard when it opens this autumn.