Food, Drink & Hospitality Week previews its bigger picture approach

With Food, Drink & Hospitality Week returning to London this month, db asks the organisers what the event means for the food and drink sector. Taking over ExCel London from 17-19 March, Food, Drink & Hospitality Week promises a comprehensive look at the UK’s food and beverage sector. The trade show equivalent of a supergroup, Food, Drink & Hospitality Week launched last year to consolidate several events. It brings together IFE (International Food & Drink Event), IFE Manufacturing The Pub Show, HRC and International Salon Culinaire – each established and successful shows in their own right, now joined together for the ultimate food and beverage trade event. All of the shows individually, but especially when considered together, operate in recognition that, in this busy sector, time is precious. “Many of our visitors are incredibly time poor,” explains Federico Dellafiore, event manager of IFE, “and IFE is a great opportunity to get out of the office, sample a wide range of products and take a moment to think about the macro trends and challenges influencing the sector.” The shows therefore provide a platform that spans many categories, meaning that both the specialists and those with broad remits can benefit. They also offer inspiration that extends far beyond the product listings. “Visitors should leave the shows feeling inspired, informed, and equipped with practical solutions to take back to their businesses,” Jo Farish, event manager of The Pub Show. She continues: “There’s so much innovation throughout the industry at the moment, whether that’s in new food and drink products, kitchen equipment, or in how technology such as AI is being implemented across front and back of house to streamline processes and provide new insights.”

More necessary than ever

The various shows joining together has been a significant change, but has in many ways reflected turbulent times for the industry. Dellafiore is ready with a list of shocks to the sector from the last 10 years: Covid, Brexit, the war in Ukraine, the cost-of-living crisis and more. Yet he is keen to emphasise that, through working at IFE, he has seen first-hand the sector’s resilience. Indeed, much of his enthusiasm for the show is because it is a platform for that spirit. “It’s been inspiring,” he says, “to see the innovation and creativity that these challenges have brought out of the industry, with countless new brands launching and resilience in the face of adversity demonstrated across the sector.” Farish likewise recognises the acute pressures faced by the industry: “Pubs are at the heart of their communities and contribute a huge amount to the economy, yet they have been closing at an alarming rate. Lack of support, combined with rising minimum wage and National Insurance contributions, is making it increasingly difficult for pubs to remain profitable.” Although not pessimistic, she is clear that change is necessary. “Meaningful intervention is needed now,” she says, “to protect these essential community spaces.”

In step with the latest trends

Yet, far from creating a gloomy outlook, both managers see a bright future for the industry, reeling off the trends and categories that look to dominate the discourse. As the industry changes, it finds new opportunities as well as potential roadblocks. Both cite premiumisation as a key development, with Dellafiore calling it “a dominant trend”. It can be seen across the sector, and will be on show at Food, Drink & Hospitality through renowned exhibitors such as Glenallachie and Prosecco DOC. Both also referred to the rise of health-conscious drinking. The week will have plenty of space dedicated to non-alcoholic options, which have risen in popularity to become a consideration for any business in the sector. Yet the newest expression of the trend, functional beverages such as nootropic and adaptogenic drinks, is also gaining ground, with the selection at the show larger than ever. Unsurprisingly, sustainability also cropped up as a trend Food, Drink and Hospitality Week is exploring. Described as “increasingly essential” by Farish, ethically sourced ingredients, energy efficiencies and innovative eco-conscious packaging are all driving forward the sustainability initiative. On the latter point particularly, brands such BE WTR, CANS Ltd, Bottleproof Cocktails and When in Rome will demonstrate just how much progress the industry has made in sustainability. Indeed, it is the passion for innovation that really seems to drive the team. “Now under the umbrella brand of Food, Drink & Hospitality Week we have ambitious plans to make the UK’s ultimate celebration of industry innovation even bigger and better,” says Dellafiore.

Looking out for people

Regardless of the trends or innovations, however, people remain at the heart of the shows. In many ways, their key purposes are to bring the industry together. According to Dellafiore: “It’s amazing to see how exhibiting F&B brands at the show collaborate with each other on new initiatives and products and it’s a great feeling to have had a small part in facilitating that.” With a full programme of led seminars and events, it is not just exhibitors who can benefit. All attendees will have the chance to learn from experts in the field. “Through live demos, expert-led sessions and networking opportunities,” explains Farish, “we aim to inspire the next generation to see hospitality as an exciting and dynamic industry with long-term career potential.” And for those tired out by a day of networking and education, The Pub Show will provide experiential, interactive elements such as the Beer Garden and Pub Quiz. Farish summarises it better than anyone: “Pubs are fun, social space, and we want The Pub Show to reflect that energy.” Whether seeking out the latest trends, investigating a comprehensive product selection or testing your trivia, Food, Drink and Hospitality Week is set to be a jam-packed event for the UK trade. To be fair, you may well need a pint by the end.