Fri-Jado hosts first customer day at custom-made demo kitchen and showroom

Fri-Jado, the global experts in food preparation and presentation equipment, held an inaugural customer day at the end of November, hosting more than 20 professionals from across the retail and foodservice sector.

With a theme of ‘Making Food-To-Go Irresistible’, the day centred around maximising the opportunity of food-togo and included sessions on global trends, packaging innovation and of course, effective display solutions.

Following a welcome and kick-off from Gary Thacker, Director of National Accounts at Fri-Jado UK, attendees listened to an inspiring session by Fri-Jado chef, Anwar Miah, on street- food-to-go ideas. Examining global trends, Anwar spoke about how Asian-influences and ‘Instagramable’ foods are crucial to attracting today’s consumer. Moving to packaging, Benn Ely, from ProAmpac Rap engaged with the audience, focusing on the importance of using the right packaging for the right products. Benn discussed how innovations in packaging design have driven food quality and led to extended shelf life across the sector, explaining that in most cases, packaging is the platform on which to showcase food. The final session of the morning was by Fri-Jado’s own Tom Van Bergen, R&D Product Manager and looked at how the patented Hot Blanket technology offers up to 50% energy savings in the new MDD range working in conjunction with innovative packaging and food to preserve quality, reduces waste and ultimately drives sales.

Sampling a handful of the street-food-to-go trends discussed earlier in the day, Anwar treated those attending to a delicious, fresh and vibrant lunch, before Gavin Rothwell, Director of Food Future Insights concluded the day with a thought provoking look at the future of the foodto-go sector. From a focus on convenience, provenance and sustainability, to a look at how the growth of electric vehicles will change the forecourt and service station food landscape, Gavin gave expert advice and insight on how to adapt for the future.

An inspiring day which left delegates with plenty to think about. On the event and seminar sessions, feedback included:

“The recent customer day hosted by the Fri-Jado team was an excellent way for us to understand more about the food-to-go market and how we can get the most from it, now and in the future. The sessions were varied and covered a number of key elements, not least display equipment. Overall, I am very pleased to have attended the first Fri-Jado customer demo day.”

Damian Nevin, Retail Development Manager, Formats and Proposition at Henderson Group

“As a business, we’ve worked with the Fri-Jado team for several years and have always welcomed the expertise that the brand can offer on customer projects. The customer day was a great example of delivering great expertise, allowing us to get a first-hand look at the very latest technology and innovative display solutions from the company.” Nick Bignell, Hardware Manager at Delice de France “A big thanks to the Fri-Jado team for putting on the food-to-go session. The day combined all aspects of the sector, with an insight on food trends, packaging development, display equipment innovation and even a look ahead at the future of the industry from Gavin Rothwell – all in all, a very informative and

useful day.”

Philip Collins, Head of Development at A.F. Blakemore & Son Ltd

On the event itself, Gary Thacker, Director of National Accounts at Fri-Jado UK added:

“We’re delighted with how our first customer day turned out and we’d like to say a big thanks to those attending, as well as to Anwar, Benn, Tom and Gavin for presenting. As the experts in food preparation and display equipment, we are committed to supporting our customers and operators to get the most from their food-to-go offering – coming together for events like this are an essential part of that.”

Following the success of the first customer day, FriJado UK is already planning several more events which will take place throughout 2022. For more information on the latest range of food display equipment, or to find out about the services offered by Fri-Jado, please visit www.frijado.com or call +44 (0)189 527 2227.

Aviko 2022 Trend Report!

New four-part report highlights opportunity to diversify and innovate, the three consumer themes, expectation for convenience, need for reassurance and the path to net zero.

Aviko Foodservice has released its annual ‘Food Trends 2022’ report, this year in four parts, examining Consumer Trends, Foodservice Business Trends, Flavour Trends and Market Trends. The report is designed to help businesses navigate the changing hospitality market, as well as the global supplier’s take on how the industry can evolve in response to the pandemic.

Essential reading for every operator, the new report embarks on what’s hot in 2022 including consumer trends, business boosting tips and industry insight. As well as providing guidance on how businesses can adapt to meet these needs and drive sales. Each part of the extensive report can be downloaded at https://www.aviko.co.uk/ and looks at the major influencing factors moulding the way consumers are choosing to eat out, or order in.

Mohammed Essa, Commercial Director UK & Ireland, Aviko, explains; “It’s fundamental for businesses to continuously evolve, now more than ever. Operators big and small have shown their agility throughout the pandemic and as we emerge through this, it’s key to see the past two years as an opportunity for growth and to diversify. A lot of consumer eating habits picked up during the lockdowns are likely to stick and it’s exciting to see that there is opportunity for businesses to respond and grow.”

The Three Consumer Themes

Foodservice businesses can benefit from the report as it delves into what they can do to diversify and innovate their model in response to pent up demand, off-premise growth, expectation for convenience, need for reassurance and the path to net zero. Aviko anticipates three recurring themes in consumer trends, those being the element of control, enjoyment factor and making ethical choices.

It’s no wonder that after such uncertain times, consumers have begun to crave control, and this is reflected in their grazing habits. Eateries can respond to this by increasing the choices offered in their menus and the options to personalise meals – giving that control to the consumer to create the perfect dine out experience.

Mohammed continues:

“We’ve put together the report to assist businesses on this venture and help ensure a post-pandemic bounce-back when the time is right. Whether the focus is on adding comfort and control to the experience, or branching out with off-premise dining, we’ve got tips and advice to help boost profits and increase margin. The four sections of the report can be downloaded individually and provide operators a greater insight into what we’re expecting to see this year.”

Aviko has been the resolute potato partner for foodservice for over fifty years bringing quality and smart solutions to menus all over the world. The launch of the Food Trends 2022 report provides an informative guide to help operators build on the consumer food experience. With a range of chilled and frozen potato specialities made by chefs, for chefs, Aviko’s extensive range includes Hash Browns, Premium Fries, Mash, Appetisers and much more. For more information on Aviko’s extensive range visit www.aviko.co.uk