Keynote Programme 2026
Natural & Organic Food Show Stage is Sponsored by:
Your FREE trade ticket to the Natural and Organic Food Show includes access to all seminar sessions across the two days. Seats are on a first come, first served basis, so arrive early.
Your ticket also gives you access to all sessions at The London Food & Drink Festival across the following 8 stages: Chef Live Stage, Pub & Bar Stage, Restauranteurs Stage, Casual DINING Stage, Coffee Shop Stage, Food- To- Go Stage, Retail & Convenience Stage and Natural & Organic Food Stage.
Natural & Organic Food Stage is Sponsored by:
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FOOD-TO-GO ACROSS EUROPE: TRENDS AND CONCEPTS TO LEARN FROM
Gavin will highlight some of the key food-to-go success stories from beyond the UK and highlight growth opportunities these point to.
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TOMORROW’S WORLD – THE FUTURE OF RESTAURANTS, PUBS & BARS
Simon Stenning looks ahead to explore what’s next for restaurants, pubs and bars. A thought-provoking session on the trends set to shape the sector’s future.
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TOMORROW’S WORLD – THE FUTURE OF FOOD-TO-GO
With significant challenges now and on the horizon, Simon will present forecasts for Food-To-Go, outlining the key drivers of change, major and developing trends, and a vision of how Food-To-Go will look in the future.
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OVER 30 YEARS OF BREWING IT FAIR: WHY FAIRTRADE STILL MATTERS IN TEA
For over 30 years, Clipper has been at the forefront of Fairtrade tea, working in close partnership with the Fairtrade Foundation to help drive positive change across the tea supply chain. But what does Fairtrade actually mean for the farmers and communities who grow our tea – and why does certification still matter today?
Join Katrina Farmer, Head of Sustainability at Clipper, and Marie Rumsby, Director of Communications and Advocacy at Fairtrade, for an honest conversation about the impact of Fairtrade on tea-growing communities, the challenges facing the industry, and the role that certification plays in creating a fairer supply chain.
Together, they’ll explore why choosing Fairtrade continues to matter to increasingly conscious consumers.
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THE STATE WE’RE IN – A REALITY CHECK
Peter Martin explores the reality behind the headline data to reveal a market increasingly streamlined and polarised – and one where the ability and ambition to embrace tech, AI and talent will be the major differentiator.
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ORGANIC FARMING THE ANSWER TO CLIMATE CHANGE
Organic Farming- the solution to climate change. There are 6 billion hectares of farmland. Land farmed organically captures and locks in the soil 7 tonnes CO2 per annum, so organic farms can capture 42 billion tonnes CO2 per year. We emit 37 billion tonnes CO2. Pay farmers the 80 Euros per tonne CO2 price – farming would go organic. Organic food would be cheaper than industrial farmed food.
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INTERVIEW: CAROLINE OTTOY, MANAGING DIRECTOR, WATCHHOUSE
Take a seat for this exciting interview with Caroline Ottoy, Managing Director of WatchHouse, as she shares the specialty coffee brand’s ambitious expansion plans, its “Modern Coffee” vision, and what it takes to scale a distinctive brand across new markets.
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INTERVIEW: LYSA HARDY, UK CEO, CAFFE NERO
Arrive early for this exclusive interview with Lysa Hardy, who joined Caffè Nero as UK CEO in early 2026 bringing two decades of UK retail leadership to one of Britain’s best-loved coffee brands. Lysa shares her early priorities, her vision for Caffè Nero’s next growth phase, and what it takes to lead a premium brand in a fiercely competitive coffee market.
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PUB LEADERS PANEL
Hear from some of the industry’s most experienced pub operators as they share their views on the current market and where the opportunities lie. A must-attend session for anyone running or investing in pubs.
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INTERVIEW: JOHN HUTSON, CHIEF EXECUTIVE, JD WETHERSPOON
Arrive early for a rare interview with JD Wetherspoon’s Chief Executive John Hutson as discusses this immensely popular pub company and their exciting developments for the future. Not to be missed.
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THE BUYERS PANEL
Get a direct look inside the world of retail buying as senior buyers from major retailers join this panel to share what they’re really looking for from suppliers. They’ll discuss the trends shaping their ranges, how they’re navigating a tough cost environment, and what it takes for brands to earn, and keep, a place on shelf.
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BEYOND THE MEAL DEAL: THE OUTLOOK FOR FOOD-TO-GO IN RETAIL
Retail food (and drink) to go is entering a new era. As consumers seek greater value while also becoming more health- and quality-focused, retailers are reinventing formats, ranges and shopper journeys to compete with foodservice. Discover the trends, innovations and global best practice shaping tomorrow’s winning propositions and growth opportunities.
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INTERVIEW: DES GUNEWARDENA, FOUNDER & CEO, D3 COLLECTIVE
Des Gunewardena, Founder and CEO of D3 Collective, discusses building one of London’s most respected restaurant groups. A fascinating look at growth, ambition and the future of dining.
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VAT’S THE PROBLEM – WHAT HAPPENS NEXT?
Arrive early as Allen reveals important updates on the VAT’S THE PROBLEM Campaign. Where we are now, how we got here, and what the industry can do now to up the pressure further.
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STEVE MANGLESHOT, GLOBAL EXECUTIVE CHEF, WAGAMAMA
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TOM AIKENS, CULINARY DIRECTOR & OWNER, MUSE RESTAURANT
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INTERVIEW: PANO CHRISTOU, CEO, PRET A MANGER
Join Pano Christou, CEO of Pret A Manger, as he shares how the brand has transformed its model and what’s next as Pret expands globally through franchise partnerships and new formats.
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EVERYTHING YOU NEED TO KNOW ABOUT HOW UK ORGANIC REGULATIONS ARE CHANGING (IN ONE EASY SESSION!)
With anticipated SPS changes and closer UK–EU alignment on the horizon, the rules of trade could be about to shift in your favour. An essential fireside chat on what the changes may mean, how they could reduce barriers to Europe, and why preparing now could give your business a competitive edge.
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INTERVIEW: NISHA KATONA, FOUNDER DIRECTOR, MOWGLI STREET FOOD
Nisha Katona, Founder of Mowgli Street Food, shares the story behind one of the UK’s best-loved Indian street food brands. Expect inspiring insight into building a passionate, purpose-led business.
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INTERVIEW: ALASDAIR MURDOCH, CEO, BURGER KING
Alasdair Murdoch has spent eight years turning Burger King UK around and he’s not slowing down. In this exclusive interview, he shares the strategy behind the transformation, what’s next for Burger King UK’s expansion, and the lessons other operators can take from scaling a 600+ site business through change.
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INTERVIEW: SHEREEN RITCHIE, GROUP CEO, KUVI HOSPITALITY / COYO TACO UK
Shereen Ritchie, CEO of Coyo Taco UK and Kuvi Hospitality, shares her journey building standout hospitality brands. An inspiring conversation on leadership and growth.
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WHAT BUYERS WANT?
No fluff, no filler — just what’s actually landing with buyers right now. Straight from the people who hold the budget: the trends they’re backing, the pitches that work, and the mistakes that quietly rule you out.
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BEYOND RESILIENCE: HOW PUBS ARE ADAPTING IN A LANDSCAPE THAT REFUSES TO STABILISE
The British pub continues to operate under a relentless storm of political, economic, and social pressures. Just as persistent bad weather can erode even the toughest stone, the sector is being reshaped – not by choice, but by the ongoing need to survive
Join CGA by NIQ to explore how adversity has become an evolutionary catalyst, pushing pubs beyond basic crisis management toward forms of practical, and at times radical, reinvention. Informed by deep, sentiment rich insight, we’ll examine how consumer behaviours are truly evolving and identify what pubs must prioritise now to ensure long term sustainability -
INTERVIEW: NICK MACKENZIE, CEO, GREENE KING
Join Nick Mackenzie, CEO of Greene King, for a candid conversation about leading one of the UK’s biggest pub companies. He’ll share his perspective on the market, what’s next for the business, and why we all need to be behind the VAT’s The Problem campaign.
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GLOBAL INNOVATION IN COFFEE SHOPS
Our very own ‘race across the world’ to find the most innovative coffee shop concepts and activations. Be inspired by how best-in-class operators around the globe are developing solutions that balance exceptional customer experience with the cost of doing business.
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INTERVIEW: NICK ORRIN, UK MD, COSTA COFFEE
Costa Coffee continues to shape the UK coffee shop landscape. In this interview, Nick Orrin, UK MD of Costa Coffee, shares his perspective on where the brand and the wider market is heading next, from customer habits to the challenges shaping the sector.
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NRPBS INNOVATION CHALLENGE LIVE
Watch emerging brands and products pitch live on stage as they compete for recognition in this popular innovation challenge. A great chance to spot the next big thing in food and drink.
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lunch! INNOVATION CHALLENGE LIVE – THE PITCHES
A must-attend session for buyers looking to add real innovation to their offer. The top new products, as voted for by buyers at the Innovation Challenge on day one of lunch!, will be pitched live to a panel of judges made up of leading operators. The judges will then quiz the finalists to determine which product is truly the most innovative.
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THE RESTAURATEUR PANEL
Leading restaurateurs share their experiences of building and running successful restaurant businesses. Expect honest insight into the challenges and opportunities shaping the sector.
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INTERVIEW: JAMES CAMPBELL, DIRECTOR OF PRODUCT & INNOVATION, SAINSBURY’S
Don’t miss this exclusive interview with James Campbell as he talks food-to-go: what makes an idea shelf-ready, how convenience and grab-and-go ranges get prioritised against wider NPD, and where he sees the next big opportunity in an increasingly fast-moving category.
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NIKITA PATHAKJI, CO-OWNER / HEAD CHEF, MAAI BY NIKITA
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PIZZA PILGRIMS PANEL
The team behind Pizza Pilgrims share how they’ve grown from a street food to a national, and soon to be, international favourite. Hear their story of ambition, authenticity and great pizza.
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RESTAURANT OPS LEADERS PANEL
Operations leaders from across the restaurant sector share how they’re driving efficiency and consistency at scale. A practical session for anyone responsible for day-to-day operations.
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INTERVIEW: SARA MCKENNEDY, MD, COCO DI MAMA
Sara McKennedy, Managing Director of Coco di Mama, shares how the food-to-go brand is diversifying beyond its core stores, through retail partnerships, franchising, and delivery – to build growth levers, spread risk, and reach customers in new ways.
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INTERVIEW: CATHY GRANBY, CHIEF OPERATING OFFICER SSP GROUP & MD SSP IRELAND
As COO of SSP Group and MD of SSP Ireland, Cathy Granby oversees a business built around feeding millions of travellers every day across airports, stations and travel hubs. Join Cathy as she shares how SSP is navigating operational complexity at scale, what’s shaping the future of travel food-to-go, and the leadership lessons behind running one of the sector’s most demanding operating environments.
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CAN YOU REALLY SAY THAT? MAKING GREEN MARKETING CLAIMS WITH CONFIDENCE
Green claims are under the spotlight — and food and drink businesses need messages that stand up. Join us for a practical Q&A on how to talk about green claims clearly, confidently and credibly. The discussion will draw on Soil Association Certification’s NEW guide, Marketing organic: What you can say, which attendees will be able to access after the session, helping build customer trust, support retailer conversations and make green claims that can be substantiated.
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MENU INNOVATION FOR PUBS & BARS PANEL
Join Jay and this brilliant panel of some of the best professionals shaping innovative new dishes and menus across pubs and bars today.
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TEAM ALCOHOL VS TEAM LOW & NO: DO WE REALLY NEED TO PICK SIDES?
KAM Insight will reveal new research into Britain’s evolving drinking repertoire, before discussing what these changing behaviours mean for curating drinks ranges and creating experiences that reflect today’s more flexible drinker
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INTERVIEW: NICK AYERST, MANAGING DIRECTOR, GAIL’S
Since joining GAIL’s as Managing Director, Nick Ayerst has been driving the bakery chain’s next phase of growth. In this interview, Nick shares his plans for expansion, new product innovation, and what it takes to scale a much-loved brand while staying true to its roots.
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THE RISE OF CAFE BAKERY
Café bakeries are booming, blending fresh-baked appeal with the pace and convenience of food-to-go. This panel brings together the operators behind the trend to explore what’s fuelling demand, how they’re balancing craft with scale, and where the café bakery format goes next.
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THE CHAIRPERSON PANEL
Don’t miss this incredible panel of industry Chairs as they look at how the role has envolved and how it works best over various leading hospitality businesses.
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MORE THAN A PETROL STATION: REDEFINING CONVENIENCE ON THE ROAD
The forecourt industry is evolving rapidly, with sites no longer just a stop along the way but a destination in their own right. Hannah will share insights into how customer behaviour is shifting, the challenges and opportunities facing operators, and how innovation in convenience, as well as the food and drink offer, can help drive growth.
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JAMES GOLDING, GROUP CHEF DIRECTOR & CO-OWNER, THE LARDER HOUSE & SUBO.CI
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CHERISH FINDEN, INTERNATIONAL PASTRY CHEF & CONSULTANT
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RESTAURANT DELIVERY PANEL
Join delivery expert Peter Backman as he discusses the current landscape, and opportunities, for operators with
leading Head of Delivery professionals. -
MENU INNOVATION FOR FOOD-TO-GO PANEL
What’s really driving menu innovation in food-to-go right now? From bold flavours to smarter formats, our expert panel unpacks how top operators develop and scale new menu ideas. Expect insight on speed to market, profitability, and keeping genuine customer appeal at the core.
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NATURALLY SMART: WHY FIBRE IS BECOMING THE FOUNDATION FOR FUNCTIONAL FOOD
96% of UK adults don’t consume enough fibre, yet it may be the single biggest opportunity in the future of functional food. As consumers return to nutritional foundations, discover why fibre is becoming the hero ingredient that bridges food and supplements, supports whole-body health, and is reshaping the next generation of wellness innovation.
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DRIVE-THRU: THE NEXT GROWTH LANE
Drive-thru is one of the fastest-growing formats in UK food-to-go, but getting it right takes more than just adding a lane. This panel brings together industry leaders to explore what’s driving the format’s growth, the operational and site challenges of scaling drive-thru, and where the biggest opportunities lie for brands looking to get in or get ahead.
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MENU INNOVATION FOR RESTAURANTS PANEL
Leading chefs and operators discuss how they’re keeping menus fresh, exciting and commercially successful. A must-attend session for anyone shaping restaurant food today.
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TWO STEPS BACK: HOW TO TAKE BACK CONTROL OF YOUR TIME, FOCUS AND BUSINESS
In an industry that moves fast and rewards constant motion, it’s easy to lose sight of what actually drives growth. This session offers a practical framework for stepping back — deliberately and strategically — to reclaim your time, sharpen your focus, and lead your business with clarity instead of reaction
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COFFEE SHOP MARKETING LEADERS PANEL
As competition for customer attention intensifies, marketing has never mattered more in coffee. This panel brings together sector marketing leaders to share how they’re building standout campaigns, balancing innovation with consistency, and cutting through the noise.
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WINE BAR LEADERS PANEL
Leading figures from the wine bar sector come together to discuss what’s driving growth and innovation in this fast-evolving category. Don’t miss their insight into what’s next for wine bars.
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THE KATE NICHOLLS INTERVIEW: ANDY SPENCER, CEO, PUNCH PUBS
Kate Nicholls, Chair of UKHospitality, discusses the state of the industry, now and in the future, with Andy Spencer from Punch Pubs in this unmissable session for anyone in pubs, bars, or hospitality in general.
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COFFEE SHOP OPS LEADERS PANEL
Bringing together senior operations leaders from across the coffee sector, this panel explores what it really takes to run coffee shops at scale. The expert panellists share how they’re tackling efficiency, consistency and cost pressures, while keeping quality and customer experience front and centre.
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INTERVIEW: MATTHEW WALKER, HEAD OF FOOD SERVICE & OPERATIONS, ASDA
Asda’s food-to-go ambitions are scaling fast. In this interview, Matthew Walker, Head of Foodservice & Operations, shares how the retailer is developing its food service offer, from operational execution to menu strategy and customer demand. Expect candid insight into the challenges of running food-to-go at scale within one of the UK’s biggest grocers.
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INTERVIEW : MARK BIRCHALL, MOOR HALL RESTAURANT & ROOMS
Join Michelin-starred chef Mark Birchall for a conversation about running Moor Hall Restaurant with Rooms. He’ll share his approach to food, hospitality and building a lasting business.
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ON-DEMAND DELIVERY: WHERE IT’S GOING AND WHAT IT MEANS FOR RETAIL
Delivery analyst Peter Backman unpacks the numbers behind grocery delivery’s next phase: what’s driving demand, where dark stores and rapid delivery models are heading, and how supermarkets and convenience retailers can compete as customer expectations and margins keep shifting.
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CYRUS TODIWALA OBE, CHEF PATRON / CO-OWNER, CAFE SPICE NAMASTE
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TASOS GAITANOS, CO – FOUNDER, BROTHER MARCUS
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FOOD-TO-GO OPS LEADERS PANEL
Speed, consistency, cost, quality, food-to-go operations leaders are juggling it all. Hear how three operations leaders are streamlining processes, empowering teams, and scaling smartly, without ever losing sight of the customer experience.
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MARKETING LEADERS PANEL FOR FOOD-TO-GO
With competition for customer attention fiercer than ever, marketing is playing an increasingly critical role in food-to-go success. This panel brings together senior marketing leaders from across the sector to discuss what’s driving brand growth today, how they’re balancing innovation with consistency, and the campaigns and strategies cutting through in a crowded market.
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NATURAL AND ORGANIC INNOVATION AWARDS
Come along to find out and celebrate the winners of the newest innovations in natural & organic food drink!
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INTERVIEW: CAMERON HOLDER, HEAD OF COMMERCIAL, SUSTAINABILTY & STRATEGIC PROJECTS, WAHACA
Independent restaurants are leading the way in farm-to-table dining, building collaborative relationships with producers, designing menus around what’s in season and keeping environmental impact front of mind. But is a farm-to-table model possible at scale, across multiple sites and complex operations? In this conversation, we will hear how Wahaca is finding novel ways to make this work.
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THE CHALLENGES AND OPPORTUNITIES FOR INDEPENDENT RETAILERS
The UK high street faces real pressure yet demand for independent retail is still strong. This keynote reveals how the boldest local businesses are turning challenge into opportunity.
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THE GREAT FOOTFALL DISCONNECT: WHAT THE DATA REALLY SAYS ABOUT WHERE CUSTOMERS HAVE GONE AND HOW TO WIN THEM BACK
Drawing on Meaningful Vision’s tracking of over 60,000 UK outlets, Maria will reveal why the industry is facing its most concerning traffic picture in two years, and what it means for pub, restaurant, and fast-food operators specifically. Fast-food traffic has swung from 1% growth to a 1.2% decline in Q1 2026, while pub and restaurant traffic has fallen more steeply still, down 8% in the same quarter following a 7% drop in 2025. But the picture is uneven: only chicken shops and ethnic food stores are growing, and regional performance diverges sharply, with London seeing a 6% customer traffic decline while the South West has risen 16%. Maria will present exclusive new data on where consumer visits are actually going, which dayparts and formats are proving resilient, and what the most effective operators are doing differently from promotions strategy to menu architecture, to protect and rebuild their customer base in this environment.
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PUB & BAR OPS LEADERS PANEL
Operations leaders from across the pub and bar sector share how they’re tackling today’s challenges and driving efficiency. A practical session packed with real-world insight.
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BAR LEADERS PANEL
This great panel looks at the future for bar operators of all sizes and identifies what the best ones are doing to increase revenue alongside customer and staff satisfaction.
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HEAD OF COFFEE PANEL
Join three lively panellists from across the sector as they get straight to what really goes into the cup. They will share how they’re sourcing, roasting and developing standout coffee programmes, balancing quality with consistency at scale, and where coffee trends are heading next.
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MENU INNOVATION FOR CAFES AND COFFEE SHOPS
From global giants to independents, menu innovation is reshaping coffee culture. This panel featuring four experts, explores how brands of every size are developing standout menus, balancing trend and consistency, and staying ahead in a competitive market.
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FROM PLATE TO POSITIVE CHANGE: THE FUTURE OF HEALTHY DINING
Jim shares key insights on enhancing healthy options in hospitality. Explore the new UKHospitality Chefs’ Guide aimed at promoting nutrition and wellness in culinary practices across the sector. Discover how collaboration and creativity are driving change in the way we approach healthy eating in restaurants, food service, pubs and wider hospitality.
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WINNING THE FOOD-TO-GO MISSION
Food-to-go missions are evolving fast. This session explores what’s really driving shopper behaviour at the till, from coffee runs to full lunch solutions and what it means for range, merchandising and speed of service in convenience retail through 2026 and beyond.
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TRENDS IN HEALTHY RETAIL – HOLLAND & BARRETT
As demand for health and wellness continues to grow, the lines between food, supplements and everyday nutrition are increasingly blurring. Holland & Barrett shares an inside look at the changing needs shaping healthy retail, why more choice doesn’t always mean better choice, and the opportunity for retailers and brands to create simpler, more intuitive ranges built around customers rather than categories. This talk explores what’s driving consumer behaviour, how H&B is responding, and what the next generation of health-focused shopping could look like.
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STAYING FRESH AND RELEVANT IN THE RESTAURANT SECTOR
With increasing demand amongst consumers for new and high quality experiences in the Out-Of-Home, it is essential for operators and suppliers to be aware of these shifting expectations and to continuously innovate to keep ahead of the curve. The team from NIQ powered by CGA will be taking us through their latest data insights diving into the everchanging economic landscape and the impact this has on businesses and consumers alike, whilst demonstrating the key opportunities and trends for operators to consider in a constantly evolving and exciting market.
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AYESHA KALAJI, CHEF PATRON, QUEEN OF CUPS
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ABBIE HENDREN, HEAD CHEF, TEAL BY SALLY ABE
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MULTI-SITE RESTAURANT MARKETING LEADERS PANEL
Join marketing leaders from some of the UK’s best-loved multi-site restaurant brands as they share how they’re building customer loyalty and driving growth. This panel explores the strategies and campaigns shaping restaurant marketing today.
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NEXT BIG THING PANEL
Bold ideas, fast growth, brands to watch: the Next Big Thing panel spotlights some of food-to-go’s most exciting new names. Hear how they’re disrupting the category, winning customers, and what’s driving their rise.
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MULTI-SITE RESTAURANT LEADERS PANEL
Leaders from some of the UK’s best-known multi-site restaurant brands discuss the challenges and opportunities of scaling successfully. Expect candid insight into growth, consistency and customer experience.
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FOOD-TO-GO LEADERS PANEL
Don’t miss this panel of industry leaders as they share the strategic decisions shaping their businesses, how they’re navigating an increasingly competitive and cost-pressured market, and their outlook on where the sector is heading next.
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GLOBAL RETAIL AND BRANDS TRENDS
Drawing on years of global market visits, trade show travel, brand partnerships, and trend research, Mary will share the ideas, products, and consumer shifts shaping the future of food & beverage in 10 Trends to Watch in 2027 for Brands and Retailers.
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HOW HOSPITALITY’S BEST OPERATORS ARE DRIVING REVENUE THROUGH ENTERTAINMENT
Leading hospitality operators discuss how their entertainment strategies have evolved over the last 12 months, and why live music is becoming a commercial driver rather than simply an operational cost. Join the panel as they share the lessons, challenges and opportunities shaping the future of entertainment-led hospitality.
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5 THINGS THE MOST PROFITABLE PUBS DO…THAT YOU CAN START THIS WEEK
Hosted by BII CEO, Steve Alton, hear from our brilliant panel of BII Ambassadors, sharing the lessons they have learned about maximising profit across a range of pub models, and what’s next for our nations’ pubs.
Speaker
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Ollie Coulombeau
General Manager
Coach and Horses, Kew.
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Keris De Villiers
Operator
The Pig and Whistle, Wimbledon
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Arina Piskunova
Pub Operator and LOYA 2026 Winner
The Windsor Castle N2
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Eamonn England
Pub Operator and LOYA 2026 Winner
The Windsor Castle N2
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Steve Alton
CEO
British Institute of Innkeeping
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THE INDEPENDENT COFFEE REVOLUTION
Independent coffee shops are reshaping UK coffee culture, challenging the chains with distinctive concepts and community-led experiences. This panel brings together the founders driving that change, exploring what’s fuelling the boom, the challenges of scaling without losing their edge, and where coffee culture goes next.
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lunch! INNOVATION CHALENGE – THE RESULTS
Following the pitches earlier in the day, be there to see which new products our panel of experts have awarded Innovation Challenge Bronze, Silver, or the coveted Gold Winner Award.
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NRPBS INNOVATION CHALLENGE – THE RESULTS
Nutrition experts discuss the growing importance of nutrition in professional kitchens and menu design. A timely session on health, wellbeing and the future of food.
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WHAT DOES GOOD LEADERSHIP LOOK LIKE IN THE MODERN KITCHEN ?
Kitchens offer opportunity, camaraderie and social mobility for those who might struggle to find it elsewhere. But they’re also high-pressure environments with tight margins, physical work, gruelling hours and, too often, toxic atmospheres. To create real change, the sector needs more than cautionary tales; we need a vision for what it means to be excellent without sacrificing humanity in the process. It’s time to tell the stories of how good kitchens work: what high-functioning models look like, what it means to be a proactively good leader, and how people can build fulfilling lives within this industry. In this session, we’ll explore what it means to lead with compassion, integrity and purpose, creating a new “normal” for the modern kitchen.
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ALCOHOL-FREE IN CONVENIENCE: SMALL SPACE, BIG OPPORTUNITY
Join Laura Willoughby as she shows convenience and independent retailers how to make the most of the growing low and no opportunity. Discover how a compact but interesting alcohol-free range can meet changing demand, boost basket spend, and win repeat visits- plus what to stock, how to merchandise it, and how it complements your existing drinks offer.
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THE SKILLS & APPRENTISHIP PANEL
Industry leaders discuss how apprenticeships and skills development are shaping the future workforce of hospitality. A valuable session on attracting, training and retaining great talent.
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THE FOUNDERS PANEL
Three founders take to the stage to reveal how they built standout food-to-go brands. They share candid insights on growth, resilience and staying true to their vision. It’s a not-to-be-missed session for anyone scaling their own concept.
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BEYOND CHICKEN NUGGETS: MAXIMISING THE FAMILY DINING OPPORTUNITY
Children may not pick up the bill, but they have an outsized influence on where families eat, what they order and whether they come back. Jo Lynch from KAM Insight shares brand-new research on what kids want and how the best operators are nailing the family dining opportunity.
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