The most recent member webinar took place on Thursday 15 December. It was on the subject of Allergens and was presented by Jacqui McPeake, who is an Award-Winning Food Allergen Consultant and Trainer in the hospitality industry and is dedicated to providing the knowledge & confidence to deliver excellent, safe dining experiences for all customers.
She talked about the blurred and confusing area of free-from, plant-based and meat-free.
The last couple of years have created something of an Imperfect Storm for food on the go.
Hard on the heels of Covid and the huge upheaval engendered by the pandemic, we face the combined impact of ingredients inflation, energy costs and the cost of living crisis.
The most recent member webinar took place on Wednesday 28 September. The subject was ‘How to monetise your database’ and was presented by DataHawks founder Victoria Searl who has nearly 30 years of hospitality experience - in operations for drinks-led brands including Revolution and latterly as marketing director for brands including Cafe Rouge, TGI Fridays, Byron and All Star Lanes.
The most recent member webinar was on Thursday 21 July and was on the subject of Future Food Trends.
It featured Nicola Knight, Senior Analyst, Food-to-go and Eating Out, at the Institute of Grocery Distribution and also her colleague Rhian Thomas who leads IGD’s Food-to-go and Eating out research.
The British Sandwich Association and the Pizza Pasta & Italian Food Association held a webinar on the subject of ‘Delivery’ on Thursday 28 April at 2.30 pm.
With consumer demand for the convenience of delivery increasing, food businesses are under pressure to provide this service in order to maintain the volume of sales they need.
The most recent Association member Webinar was entitled ‘The changing high street and how it is likely to evolve going forward’. It took place on Thursday 21 April at 3.30pm.
The speakers were Diane Wehrle, Marketing and Insights Director of Springboard, and Michele Young, founder and Director of Foodservice Support.
The Environmental Challenges of packaging was the latest webinar, organised by The British Sandwich & Food to Go Association and the Pizza Pasta & Italian Food Association.
The main speaker was Trewin Restorick, of Hubbub, a charity that transforms the way environmental messages are communicated by bringing people and organisations together as a force for good.
In 2020, Hubbub won Charity of the Year and Trewin was recognised with a Global Leader of the Year award and in 2021 he won the Business Green ‘Lifetime Achievement Award’.
This member webinar took place on Wednesday 26 January at 3.00 pm where foodservice expert Peter Backman discussed how he sees the market developing over the coming year, the likely pressures (financial, squeezed consumers etc) through to up and coming trends for 2022 (plant-based, delivery etc).
British Egg Industry Council Chairman Andrew Joret discussed the safety of eggs and egg products, highlighting issues with imports and the food safety benefits of choosing egg products that have been produced to the standards of the British Lion Code of Practice.
Kantar research on what happened in the food to go sector during the pandemic and what the future looks like.
Lumina Intelligence UK is a leading research organisation covering the UK food to go market. In this member meeting, Katie Prowse shared exclusive data from their Food To Go Market Report 2021.
Over the course of the pandemic there has been increased focus on lean manufacturing systems and removing people, paper and even audit visits from the equation. Even training has moved out of the classroom. Has the pandemic led to permanent change and is a more technology enabled and streamlined approach that is here to stay?
The sandwich and FTG market is set to undergo changes as it emerges from lockdown but it is expected to bounce back strongly and grow beyond where it was before COVID arrived, according to researchers at Mealtrak who presented to a BSA members meeting on 15th April 2021.
Webinar presentation on Eating in vs Dining Out 2021
Webinar presentation on future Food To Go Trends that the IGD gave to members.
