As the UK’s largest foodservice and hospitality event, Hotelympia has always been the exhibition to visit for anyone looking for the latest developments in the foodservice industry not to mention unrivalled networking.
The PR team here at Jellybean has been trusted with running the show’s press office for the last four consecutive events, as well as that of its sister show, Hospitality, in alternate years. What’s more, with many of our clients involved in the show, including Tilda, McCormick, Hobart, Ferrero and Essential Cuisine, Hotelympia showcases Jellybean’s handiwork in a variety of forms, from stand design and on-site management to press liaison and literature design.
And 2016 was no exception. Over the four days of the show, the ExCeL London played host to 26,000 visitors all hungry to see what the 1,000 strong food and drink, technology, catering equipment, interiors and waste management companies had to offer. Running the press office for a show of such a scale is no mean feat, but one which, in between writing press releases and tweeting updates, undoubtedly has its perks; meeting and greeting famous speakers, sampling stand goodies and listening in on top-tips from chefs, to name a few!
Strolling around the show the wealth of talent on display was second to none, from The Staff Canteen Live – Skillery, which saw a line-up of chefs with no less than 24 Michelin stars between them presenting live on-stage demos, to the incredible entries on display for the International Salon Culinaire. The Innovation Awards showcased the best of what’s to come in hospitality, whilst The Stage provided a platform for debate for some of the industry’s most pressing issues, including: the chef shortage with Jellybean client Martin-Christian Kent of People 1st, the proposed taxation on sugar, and the national living wage.
The stands themselves were equally impressive. On the show floor, Artis’ wonderland stand wowed passers-by, long queues formed for a taste of Carpigiani’s freshly made gelato, Hobart impressed with its range of catering equipment and Essential Cuisine made a stir with the launch of its new Asian Range. And things only got better after Nutella on toast at Ferrero’s breakfast bar (delicious!).
It was all-systems-go on all fronts and though jam-packed, it was a fantastic, eye-opening experience for a first-time visitor like myself and one which left me with little doubt as to why it is the industry’s most distinguished exhibition. Bring on 2018!
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