HRC returns to inspire the hospitality sector

Hotel, Restaurant & Catering (HRC) will return to ExCeL London on 20-22 March alongside IFE, International Food & Drink Event, IFE Manufacturing and historic chef competition International Salon Culinaire.

For more than 87 years HRC has stood at the forefront of hospitality innovation, welcoming thousands of visitors every year to test, taste and discover the latest products from the finest suppliers in the market.

This year’s event is packed with new features, innovative products and networking opportunities for hospitality owners and operators to grow their business and get to grips with the latest industry trends.

Daniel Butcher, GM of La Nonna Pasta Fresca, says of the show: “I find these events to be a day of exploration, discovery, motivation and a developmental opportunity for any business owner or manager. I have visited HRC in the past and find it the best in the business. I am very much looking forward to networking across our industry with suppliers and other restaurateurs this year.”

Inspiring industry insights

HRC’s Vision Stage, designed by Harp Design, is packed with fascinating sessions from hospitality leaders and industry experts, with practical, actionable takeaways for visitors to implement in their own businesses.

Blake Gladman, Strategy & Insight Director at KAM, who will be leading a discussion on making low & no alcohol products profitable for hospitality businesses, comments: “Our session will be focussed on the £800m tap water opportunity in pubs, bars and restaurants.

Recent research by KAM found that 22% of customers who don’t intend to drink alcohol while in a venue will default to tap water. This equates to a £800m opportunity to upsell them to something more inspiring (and profitable!) We’ll talk about the importance of a great alcohol-free range, how to communicate effectively in venues, and ultimately discuss how we can better serve those who don’t want alcohol.”

On the Tech X stage, Robert Richardson, CEO of the Institute of Hospitality, will lead a discussion on building a sustainable future for hospitality, with panellists Andrew Coney of The Hari Hotel Belgravia, Erin Ling, Lecturer in Artificial Intelligence and the Future of Work at the University of Surrey, Daniel Pedreschi of PPHE Hotel Group and Tej Wallia, Foxhills Club & Resort.

Richardson says: “HRC is an invaluable opportunity to network with the amazing hospitality community and hear from inspiring leaders and innovators in our industry. I’m looking forward to chairing the discussion on building a sustainable future for hospitality and delighted that the Institute of Hospitality is once again partnering with the event.”

Tech X will also host a discussion on how accessibility can be transformed through technology, with Ross Calladine of VisitEngland, Paul Bayliss MBE of Hotel Brooklyn, Ed Warner of Motionspot, Fiona Jarvis of Blue Badge Style, and Peter Hayes of TranslateLive.

Bayliss comments: “It’s great to be asked to speak on a subject of technology and accessibility because without it we’d struggle to communicate with and deliver the kind of experience a guest with challenges requires from a luxury hotel.

“I’m really looking forward to talking about how it helps our Hotel Brooklyn properties thrive in delivering a great experience for all and just how much we continue to learn on the subject.”

Introducing...Chef HQ

A new feature for this year’s event is Chef HQ, curated by Chef Publishing, a stage, demo kitchen and networking area for chefs and hospitality business operators. Leading chefs from the UK and Europe will be taking to the stage to discuss the trends and products that they’re passionate about, while whipping up some delicious dishes for the audience.

Among the sessions taking place in Chef HQ are a demo from National Chef of the Year Ben Murphy, a presentation from Nathan Davies of SY23, fresh from wowing the judges on Great British Menu and securing his first Michelin star, and an interview with the chefs of The Future Plate, a collection of leading black chefs of African and Carribean heritage sharing their culture through tasting menus.

Chef HQ will also feature A. Wong Chef Patron Andrew Wong discussing the art of dim sum, a behind the scenes look at the Bocuse d’Or with team UK coach Tom Philips and Chair of the competition Andreas Antona, and a ‘getting to know you’ chat with Kim Rathoroen, who will discuss her journey from a stage at Restaurant Gordon Ramsay to taking up the role of Head Chef at the chain’s London Chelsea premise.

Five packed show sections

HRC connects visitors directly with quality suppliers to grow their business across design & décor, professional kitchen equipment, foodservice and hospitality tech.

This year’s event welcomes back The Pub Show @ HRC, with a wide range of suppliers to the pub & bar sector and the return of the ever-popular Taproom feature, the go-to place to discover exciting new craft beer and cider suppliers.

For visitors looking to meet with quality design & décor suppliers, RAK Porcelain will be on hand with a range of stylish tableware and cutlery, combining design and functionality and loved by top chefs around the world.

Bolsius Professional Candles will be at the show with its complete range of candles and holders for hospitality professionals, including tea lights, decorative glass-filled, pillar, tapered and table candles as well as a selection of outdoor candles and holders.

Hospitality professionals can also meet with Ethereal Blooms, London’s leading luxury florist specialising in real, bio preserved flower arrangements and bouquets, providing beautiful, sustainable traditional flower alternatives.

To find out more about everything happening at HRC 2023, and to register for your complimentary trade ticket, visit www.hrc.co.uk.