In the world of foodservice, the official start of Christmas is undoubtably the Arena Christmas Event. This year’s was sold out with a waiting list, which says it all. Little wonder though when you consider the venue – The Mandarin Oriental Hyde Park and of course the stellar line-up. With over 220 guests in attendance, it was an ideal occasion to catch-up with industry contacts old and new and hear from experts in the field, on their foodservice market predications.

The day began with a lively networking session, where we were treated to coffee from Nescafé, delightful pastries from Délifrance, and an array of conserves by Bonne Maman. It was the perfect chance to mingle with industry professionals while enjoying a light breakfast. After the networking session, we heard from Simon Stenning of Future Foodservice, who shared his expertise on the future of the industry. His presentation offered a wealth of knowledge, touching on the emerging trends and evolving market dynamics focused on the theme of ‘Friction Free and the Pleasure Principle’. Here are some top takeouts:

  • The fact that fast food is not experiencing rapid growth, but street food based Market Halls are expected to become a prominent feature in towns across the UK.
  • The influence of American fast food continues to rise, with brands such as Dave’s Hot Chicken leading the way. Meanwhile, smaller restaurant chains, including Rosa’s Thai and Rudy’s, are seeing significant expansion.
  • The pub sector is also shifting towards a more restaurant-style model, with companies like Mitchells & Butlers successfully introducing Mediterranean-themed venues. A key driver of this change is the “SKI generation” (baby boomers spending their children’s inheritance), who are particularly keen on new and unique dining experiences.
  • Alcohol consumption is continuing to decrease.
  • We’re seeing a return to offices and Simon predicts more and more of us will be living in cities and embrace the American style model of predominately eating out and ordering in with kitchens getting smaller, and the demise of the ‘big shop’.
  • As for how regularly we eat, it isn’t so much three meals a day as 2.5, with snacking taking centre stage which is in turn driving the food to go sector.
  • Overall, looking to the future, operators need to be increasingly inventive in order to capture both consumer attention and spending power.

The networking continued over a drinks reception and then it was time for the highly anticipated three-course lunch. The meal began with a light Cornish Sea Bass Ceviche, followed by a hearty Hereford Beef Fillet & Short Rib Croquette and to finish, a Caramelised Pineapple Cheesecake. With each course accompanied by a wine pairing, it was fair to say the drinks and conversation were in full flow.

The afternoon featured a panel discussion which was moderated by Peter Martin, co-founder of Peach 20/20. Peter, with over 40 years of industry experience, led a thought-provoking conversation with a panel of experts: John Nugent, CEO & Founder of Green Fortune, Coral Rose, MD of Fairway Foodservice, Angus Brydon, MD of BM Caterers and Robin Rowland, Investor and Chair of Rosa’s Thai, Pho, Mowgli & Thunderbird. Together, they reflected on some of the key themes raised earlier and shared their insights on navigating the future of foodservice.

As the foodservice industry continues to evolve, innovation and consistency have become crucial for success. Operators need to stay ahead of the game, especially in contract catering, where Business & Industry (B&I) sites are now being used as incentives to bring workers back to the office. Providing chefs with creative environments is key to maintaining high standards and fostering productivity. Whilst investing in the right locations is more important than ever, with growth often being driven by enhancing existing sites rather than opening new ones.

The importance of Environmental, Social, and Governance (ESG) factors is also becoming more pronounced, with clients increasingly prioritising businesses with the right accreditations when making decisions about suppliers. Whilst a positive trend emerging in the industry is the rising popularity of events, which are proving to be a reliable revenue stream for operators. For example, 70% of meals at Mowgli are pre-ordered, reflecting the growing demand for predictability and streamlined operations. With these shifting trends, businesses must remain agile, adaptable, and committed to continuous improvement in order to succeed.

As the event came to a close, the traditional charity raffle was drawn raising a fantastic £3,180 for Hospitality Action and Springboard. With closing comments from Steve Norris of Nestlé it was time for those in the party mood to move on to the pub whilst others made their way home.

As ever, the Arena Christmas Event provided a fantastic blend of insightful industry talks, lively networking, and festive cheer. A huge thanks to Lorraine and the team at Arena and of course the sponsors who make these events possible. To find out more about Arena visit: https://arena.org.uk/