Wednesday, June 7, 2017

Our Foodservice Forum adds another level of value to the LPS and appeals to culinary heavy hitters and major UK and international foodservice companies. The inaugural interactive one-day seminar programme dedicated to the UK’s diverse and thriving foodservice industry launched at the LPS16 was a massive success. Back by popular demand, attendees of the Foodservice Forum will participate in seminars, discussion panels, chef demonstrations and ideation sessions – all with a view to improving the performance of fresh produce in the foodservice and catering arenas.

Attendees:

    • Learn from industry experts about what it takes to be part of the UK’s creative and burgeoning food scene and how to grow your foodservice business
    • Share experiences and common ground with other foodservice suppliers, top chefs and fresh produce experts
    • Find out how to create more space for fresh produce and for your company in the foodservice industry
    • Learn about the evolution of London’s dining scene
    • Discover how to sell to and source more effectively from wholesale markets
    • Grasp the latest cooking techniques from top research and development chefs

Foodservice Forum Full Schedule:

Creative Plating: Partnering With Produce

How can we get more fresh produce on restaurant plates and encourage more chefs to have produce front of mind when developing menus?

Jason Danciger

Jason Danciger

8.30am – Registration & Welcome Refreshments

9.00am – Welcome

9.15am – Current US Foodservice Restaurant Trends

  • Gerry Ludwig, Corporate Consulting Chef at Gordon Food Service in Grand Rapids, Michigan, industry speaker and trend tracker, and leading food writer and columnist for foodservice trend magazine, Flavor & The Menu, starts the day sharing some of his insights into current food trends and the foodservice market in the USA.

10.00am – Peruvian ‘Superfoods’ – Leading The Healthy Eating Trend

Martin Morales

Martin Morales

10.45am – Networking Break

11.15am – Insights Into The UK’s Foodservice Market In 2017

  • Giles Smith is a Senior Client Service Manager for MCA Insight, a leading-edge research and strategy consultancy based in central London. He will deliver a broad overview of the latest market developments and trends in the UK’s foodservice market, including the size and complexity of the market, channels that are in growth and those under pressure, a look at the competitive landscape – winners and losers, latest consumer insight and trends and what’s next for Foodservice.

12.00pm – Panel Discussion 1: The Chefs’ Challenge – Meeting The Trend For Plant-Forward Foods

With the trend for produce-based menus becoming more and more prevalent, we ask our Foodservice Forum panel of chefs how they are incorporating fresh fruit and vegetables into their menus to give the customer what they want.

12.30pm – Networking Lunch

1.30pm – Panel Discussion 2: Sustainability Matters

Our panel looks at how collaboration between producers, suppliers and foodservice providers is essential for delivering significant change to create long-term sustainability and a resilient food system.

2.00pm – Panel Discussion 3: Making Produce Cool For Kids

Our panel of experts led by Linda Cregan, CEO of the Children’s Food Trust, addresses the challenges they face in encouraging children to enjoy eating fresh fruit and vegetables and share their views on how to influence the choices children make at mealtimes.

2.30pm – Chef Demo

  • Adria Wu, Founder of Maple and Fitz, voted one of London’s Best Healthy Restaurants by TIMEOUT, and her Head Chef, Jodi Lischewe, will create one of the produce-tastic dishes from Maple’s menu and explain the ideation process that went into creating it. Their mantra is Eat. Juice. Be Happy.

3.10pm – Networking Break

3.30pm – Panel Discussion 4: Provenance – Sourcing The Best Produce

Our last panel of the day looks at the benefits of sourcing locally and globally and how to negotiate the best quality fresh produce for a wide range of retail/foodservice establishments.

4.00pm – The Psychology In Promoting A Healthy Lifestyle

The final session of the day looks at foodservice marketing and how to encourage customers to make healthy choices both consciously and sub-consciously.

4.30pm – Final Thoughts / Wrap-up