Fresh Ideas, Latest Research & Exciting Industry Names Live on Stage at The Restaurant Show

trs-show-imageReturning for the 28th year on 3rd – 5th October, The Restaurant Show is the ultimate destination for the hospitality industry to connect, celebrate and discover. A major highlight of this year’s event is the inspiring live line-up, featuring some of the industry’s most exciting names. The list includes Ashley Palmer-Watts – Executive Chef at The Fat Duck Group, Hans Joachim Wadsack – TV Presenter and Drinks Expert and Nuno Mendes – Executive Chef at Chiltern Firehouse, to name just a few.

Secrets of success

Ashley Palmer-Watts – Executive Chef at The Fat Duck Group will be joined by Jonny Glass – Head Chef at Dinner by Heston Blumenthal to talk about the secrets of a great team. Staff play a crucial role in any restaurant’s success and this session offers the chance to learn how to inspire staff, from front of house to head chefs.

Whether you’re starting out in the industry or looking for fresh ideas to generate business, the OpenTable Insights session on running and growing a restaurant promises to be unmissable. Featuring insights from Claude Bosi – Chef Patron at Hibiscus, there will be real-life success stories and learnings to takeaway. There’s an opportunity to talk about industry challenges and hear how top restauranteurs tackled these and went on to conquer new concepts and ventures.

For the latest intelligence on the industry and emerging trends catch up with Simon Stenning – Executive Director at leading insight providers MCA, in his session on the UK Restaurant Market. This session will reveal the latest research and trend forecasts, arming you with the best possible knowledge to prepare and plan for the future.

Delicious Discoveries

The Restaurant Show wouldn’t be complete without dazzling demonstrations from top chefs, delving into exciting new food trends and flavours. Leading the way is renowned TV chef and food writer Phil Vickery, who will be showcasing some of his signature dishes, while discussing how evolving customer needs are shaping the industry.

For a taste of Venice with a twist, don’t miss the cooking masterclass with Ben Tish – Chef Director of Salt Yard Group. He’ll be sharing some of the recipes from Veneta, his new Venetian-style restaurant, talking about his influences and offering you the chance to sample delectable dishes like baby squid with gnocchi and calabrese.

There’s more Italian delicacies on offer from Theo Randall – Chef Patron of Michelin starred, Theo Randall at the InterContinental. Watch as he shares his passion for Italian food and cooks up a storm featuring Parmigiano Reggiano.

Join world-renowned master of creative cuisine, Nuno Mendes and his Head Chef at Chiltern Firehouse, Patrick Powell for an exclusive look at some of their signature dishes as well as some of the brand new ideas the duo are currently working on. Plus, they’ll be talking about their food inspiration in what’s sure to be a fascinating live session.

Liquid Highlights

the-stage-trs-with-audienceThe launch of the Liquid Hub at this year’s show promises a wealth of ideas to improve and inspire your drinks sales. There’s an opportunity to learn all about Japanese Sake in a masterclass with Oliver Hilton-Johnson, Master of Sake and Tengu Sake’s Director.

Hear what TV Presenter and Drinks Expert Joe Wadsack has to say about new wines from unusual climates and discover the best wines that no-one knows about yet.

Today’s customers are looking for more than just ‘a glass of fizz’, learn how to meet consumer demand as well as how to price, market and sell Champagne and sparkling alternatives with Master of Wine, Peter McCombie. He’ll also be offering top tips on recession-proofing your wine offer in the Liquid Hub’s Brexit Bounce session.

Food for thought

You can expect plenty of innovative discussions and debates on a range of topics live on the main stage. If you’re interested in capturing a slice of the lucrative family dining market, you won’t want to miss the session from experimental marketer, Karen Fewell – Founder of Digital Blonde. She will be delving into the psychology of eating out as a family, presenting fascinating insights into what makes the experience memorable for children and parents and how dining decisions are made. Join this session to find how to capture young consumers’ hearts, minds and market-share for the future.

For something truly cutting edge, join the Future Shocks session featuring edible experimentation with Sebby Holmes – Chef and Food Blogger and Amelia Boothman – Director of Brand Strategy at 1HQ. As a champion of edible insects, you can be sure it’ll be an experimental menu on offer from Sebby Holmes, with Amelia Boothman on hand to explain the cultural story driving each dish.

According to Flypay CEO, Tom Weaver, the next five years will see a number of key technologies emerge that will be as disruptive to the restaurant as the rise of the app. Navigating new technologies and knowing which to bet on can be a minefield, so why not join Tom Weaver’s live session to hear his guidance and advice on preparing for the cultural shift to come.

With an impressive live line-up and a whole host of passionate, knowledgeable speakers, the stage at this year’s Restaurant Show has something to inspire and excite everyone, whatever your passion or role in the industry. Plus, when you register for the show you’ll automatically have access to The Bar & Pub Show, The Conscious Hospitality Show and The Catering Equipment Expo, which all run alongside The Restaurant Show.

Source: The Restaurant Show

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