THOUGHT LEADERSHIP IN THE FOOD INDUSTRY

At a time of global increases in prices for every type of basic food, we look at the upcoming Hotel, Restaurant & Catering Show ask; who is taking the lead here, – what does this mean for people in the food industry, and for you and me as mere consumers?

To judge by the hype – maybe nothing. This Hotel Restaurant and Catering event has brought together a range of business leaders, chefs, and tech-savvy people, to talk about, well, just about everything. In particular, the focus at the Tech X Stage will look at AI, as a way of solving the problems of lack of staff.

This is an interesting gambit, because if by chance – we are to have an influx of Ukrainian youngsters – and why not! – then where does this place IT in the grand scheme of things. Are we replacing Polish and Latvian baristas with their equivalent brothers and sisters from Nikolaev.?

So, nothing changed there, then. And yet, the key themes of the Conference are “innovation”, and “profitability”.

It’s not before time. After three years of drought and COVID lockdowns, is this a time of harvest, and if so, where is that new market coming from?

The difficulty, -according to noted Swedish chef Kristin Emilsson, who took her degree in food management in London – is that it is really about the costs facing the suppliers, rather than what the public would like to have.

She says “Obviously it is general costs – but what about staffing?” Her view is that the rapid changes in the world order have led to an acute shortage of chefs, who since lockdown, have now gone and found other jobs elsewhere”.

At the Hotel Restaurant and Catering event this Monday, we expect to see a range of new ideas, new ways of coping with these unforeseen challenges.

We expect to report further in due course.

The Conference can be viewed at: https://www.hrc.co.uk, from this Monday 21st March.