Hotelympia is the UK’s largest exhibition for foodservice and hospitality. Running every two years, its the ultimate platform for exhibitors and visitors to meet in a business focused environment.
Held at London’s Excel which is named as one of the official Olympic host venues, with more than 1000 exhibitors, this years show boasts a wealth of free attractions. With over 250 new exhibitors from home and abroad and a brand new layout it provides the perfect platform for networking and now its even easier than ever for you to navigate the floor.
Things not to miss:
LIVE AND COOKIN’The Skillery
The Craft Guild of Chefs’ Skillery offers five action-packed days of 40-minute demos and masterclasses headed up by leading pan-industry chefs, such as the Dorchester and Marriott County Hall hotels’ executive chefs Henry Brosi and Christoper Basten and L’Anima chef-patron Francesco Mazzei.
There is something to cater for every interest, be it glacé cherries, recipes for dementia, regional recipes from dairy specialist Pritchitts’ 2012 calendar, guinea fowl, gluten-free solutions, bangers, Sri Lankan cuisine, soup, or chocolate.
Some sessions tie in with new or established prize competitions from sponsoring suppliers, including the Schwartz for Chef Flavour Pairing Challenge, Mövenpick’s Gourmet Dessert Chef of the Year competition, and the new Back to the Future Challenge highlighting sustainable menus from CH&Co food director David Cavalier and the Footprints Awards 2012 organiser.
For the full schedule see www.hotelympia.com
FAY MASCHLER’S RESTAURANT SECRETS 3pm, 28 February, The Stage
Take a seat at The Stage on 28 February to hear the London Evening Standard’s restaurant critic Fay Maschler discuss the pleasures and pitfalls of over a quarter of a century in the job.
Learn from the customer’s perspective why some restaurants succeed and others fail. Also, as the co-owner of a restaurant consultancy, Maschler will shed light on everything from branding to concepts, sourcing products and pricing. A must for budding restaurateurs.
JUNK SCULPTURESWaste Works
As you enter the show, look out for four ‘junk sculptures’ that have been designed to illustrate the variety of waste created by the hospitality industry on a daily basis. The sculptures are made from a range of materials including glass bottles, tin cans, catering equipment parts and disposables. They were commissioned by the Responsible Hospitality Partnership, who tasked students from University College Falmouth to illustrate rubbish as a valuable resource rather than a useless waste product.
STREAMLINING THE MAINSTREAMStand S1632
CaterQuotes – the web-based electronic catalogue and estimating specialist – made its UK debut at Hotelympia in 2010 and returns this year with new time-saving programmes that will further streamline the process of sourcing, specifying and quoting catering equipment.
It now boasts a database of more than 500,000 products from over 500 brands and its subscriber list encompasses manufacturers, consultants, specifiers and dealers.
New for 2012 is an interface that links subscribers’ accounting systems to the CaterQuotes programme to instantly convert quotations into posted orders. Similarly, a new computer-aided design (CAD) application will save customers hours by enabling CAD drawings to be converted into instant quotations.
SEE INTO THE FUTUREHOSPA masterclasses
Find out how hotels performed last year, and what’s expected in the coming years in HOSPA masterclasses. On 29 February at 2pm Konstanze Auernheimer, director of marketing and analysis at STR Global, will review and analyse last year’s hotel industry sales perfomance and trends in Strong Headwinds – 2011 Was A Good Year, But Uncertainty Ahead. Meanwhile, Liz Hall, head of hospitality and leisure research at PricewaterhouseCoopers, will review the latest PwC forecast for the next two years for the UK hotel industry on 1 March from 12 noon to 12.45pm