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Key Club - Planning for Reality
Horizons will be holding its latest Key Club 101 workshop in conjunction with Hotelympia.
Led by Peter Backman the intensive half day learning workshop has a limited numbers of delegates. Those attending will be given information and insight with special emphasis on conducting business in the aftermath of 2009's turbulent economic events. Registration begins at 8.30am.
Hostec-Europe
Over 100 exhibitors with a high profile seminar programme, Hostec-Europe is focuses on technology within hospitality and foodservice – offering an opportunity to experience a broad selection of the latest innovations and current thinking from around the world.
Details: www.hostec-europe.com
Careers in Hospitality
Careers in Hospitality addresses the challenges of recruitment and retention and offers benefits and solutions for visitors. Visitors can meet top employers, benefit from independent career advice, engage with companies face to face, learn about new career opportunities and enjoy informative seminars.
Details: www.careersinhospitality.co.uk
CSC live 2010 - Universities and Further Education - Sponsored By Heinz
Members of The University Caterers Organisation (TUCO) will demonstrate their skills to the Hotelympia's exhibition attendees. Providing balanced diets across a variety of ethnic requirements and within a tight budget is the challenge for the majority of the countries further education caterers, visit the CSC Live theatre to see and hear how they manage it.
Institute of Hospitality Fellows’ Dinner
A champagne reception followed by a three course dinner with wine. An exclusive event for Fellows’ and their guests.
Details: www.instituteofhospitality.org
Sustainable Hospitality Conference
Senior level conference providing a valuable insight into the opportunities for embedding sustainability into their organisation for real and long-term growth. Business leaders will openly discuss and debate the implications of the latest regulatory requirements and review the benefits sustainability can have not only for the environment but also on the bottom line.
Details: www.sustainablehospitality.co.uk
CSC live 2010 - Business & Industry/ Contract Caterers - Sponsored by AAK
Staff catering is massive in the UK with over £4bn being spent by Contract Caterers every year. This day will showcase the talents of the caterers servicing the UK's workforce. They have to turn over huge volumes of meals in short time scales, to a high standard, that can compete with the High Street and to a variety of dietary requirements. In addition, with the onset of difficult economic times, budgets are tight and to make it even harder clients are demanding environmental compliance in line with their strategies and an overall Corporate Social Responsibility package that is at the forefront of the hospitality industry. Come and see how they are coping with these extraordinary challenges.
Hotelympia Party
This spectacular party is held on the evening before the last day of the Hotelympia Exhibition. Many exhibitors and show visitors use this as an opportunity to network and meet with clients in a relaxed and fun environment. The event will offer a 3 course meal accompanied by top class entertainment. To conclude the evening’s entertainment will be a disco until the small hours giving you the chance to Twist and Shout, Shimmy and Popcorn Boogaloo on the dance floor!
COOL Conference
Programme talking delegates through the ins and outs of identifying tender opportunities via the ‘Compete For’ website and how to go about actually winning bids. There will be presentations from official 2012 sponsors and insights into what events are going to be taking place and where, both before and during the games.
Details: www.coolconf.com
CSC live 2010 - Education - Sponsored by McDougalls
Publicly the most high profile of Public Sector caterers has challenged the Craft Guild of Chefs to a 'Ready Steady Cook' style competition. Leading School Chefs chosen by LACA will take on top Craft Guild Chefs in a fun but serious challenge that will test their skills to create food within the budgetary and nutritional restrictions imposed by government. In addition to this there will be sessions demonstrating the versatility of hand held food and how it can comply with nutritional standards, offering another option to the school caterer.
Wigan Food & Drink Festival
Wigan’s third Food and Drink festival are proud to be linking in with Wigan’s Real Ale Festival. The Kitchen Theatre will be back with demonstrations and tastings. This year they will also be running a Restaurant of the Year competition and Sweet Tooth Fair.
Details: www.wlct.org/arts/ffever/ffever.htm
CSC live 2010 - Healthcare and Care Catering - Sponsored by Manitowoc
Demonstrations will be performed by caterers from the NHS and from Care catering. With the help of the Hospital Caterers Association and the National Association of Care Caterers the last day of Hotelympia 2010 will be dedicated to the care sector, showcasing the skills that are required to deliver food that differs dramatically on a daily basis. From feeding malnourished elderly residents to obese patients, across every dietary and ethnic background, is a massive challenge, visit CSC live to see how they overcome them.
Food For Kids Conference
Conference by FOOD Manufacture and supported by SOFHT. This is a event for anyone involved in the product development process.
The Lancashire Hotel, Catering & Hospitality Show 2010
Pulling together all that is good around Lancashire creating a one stop shop for the hotel,catering & hospitality industries. This 2 day show is the first of it's kind to be staged at the famous Winter Gardens in Blackpool for over a decade.
Details: www.lancashire-show.co.uk
Corporate Social Responsibility – Impact on the Bottom Line
This conference will provide delegates with the latest thinking and impacts on the bottom line within leading businesses and will provide benefit to organisations of all sizes, scale, discipline and sector. Speakers include senior industry professionals and will provide a view of CSR implementation and its impact.
How To Open A Successful Restaurant Business
This course has been designed in order for applicants to understand the important procedures that come with opening a successful restaurant.
Wessex Salon Culinaire
The Wessex Salon Culinaire will be staged at the Hotel and Catering Show in Bournemouth and for the first time in the competitions six year history it will include the WorldSkills UK Cooking, Confectioner/Pastry Chef and Restaurant Services competitions.
Chefs and restaurant service professionals in employment, training or education have until 9 March 2010 to enter online at if they wish to take part.
Details: www.hotel-expo.co.uk/salonCulinaire
Hotel & Catering Show
Hotel & Catering Show is dedicated to the hospitality, tourism and leisure industry.
Attracting buyers from major hotels, restaurants, bars and pubs, bed & breakfasts, guest houses, cost sector catering outlets, cafes, snack bars, public sector and retail operations as well as the owners and managers of hundreds of independent organisations who are involved in the industry.
Details: www.hotel-expo.co.uk
BCCC Annual Conference: Looking Forward to Sweet Success
The 2010 event entitled ‘Looking Forward to Sweet Success’ will focus on a broad range of issues that affect the food industry, including; the impact of the recession, issues surrounding waste and sustainability, and responding to consumer pressure.
The conference is an opportunity for food professionals and academics to hear and discuss the latest thinking, wide-ranging issues and developments shaping the industry today.
Emerging Cleaning & Disinfection Technologies
This is an ideal opportunity to listen to an expert with many years experience in the food industry demonstrate the importance of equipment design and provide information on some of the more innovative cleaning technologies.
The Guild of Food Writers Awards
Entries are now being accepted for this year’s Guild of Food Writers Awards.
The closing date for forms to reach the administrator is Tuesday 23 March 2010 and all materials must be with the members of the juries by Tuesday 30 March 2010.
The Guild of Food Writers Awards were established in 1996, to be presented annually in recognition of outstanding achievement in any area in which food writers work and have influence. The awards remain the only awards judged entirely by professional food writers, journalists and editors.
Details: www.gfw.co.uk/awards
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March 2010
- THE VIEW: Simon Chaplin - Christie & Co’s head of restaurants on why the industry’s mood remains cautious
- ISSUE: Pub saviours- Les Leonard explores the growing trend of communities clubbing together to save their local pubs
- AT THE TABLE WITH...: Tim Martin - In a rare interview, the Wetherspoon boss talks usiness, government policy, supermarket booze and why his staff should ‘Tell Tim’
- TOP STORY: Restaurants vs. Recession - As the industry continues to battle through, we look at methods being used to increase footfall and spend per head
- IN BUSINESS: From fi eld to fork - How The Field Kitchen is proving a hit with its unusual restaurant concept among the green fi elds of rural Devon
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