In less than a minute, discover the industry’s most influential factors and examples of restaurants that are really hitting the mark when it comes to these foodservice mega trends.
At Jellybean, we’re always on top of the latest goings on in the world of food and drink marketing, indeed we thrive on knowing what’s happening in the foodservice industry. To see all the latest food trends in action, a few of us Beans decided to get out there and experience for ourselves exactly what’s going on. Well… any excuse for some good food!
With Wimbledon upon us, everyone is getting into the spirit of the tournament. Hopes of Andy Murray retaining his title are strong and with many preparing to glue ourselves to our screens our minds have, of course, turned to food. When thinking of the quintessential food for Wimbledon, everyone thinks of strawberries and cream, an important snack for court-side viewing. It’s the lot in life of those of us who work at a food and drink agency, to often see the event catering in action as much as we do the back and forth of the ball! It is so popular, in fact, that 140,000 portions of strawberries were sold at the tournament in 2016, not to mention those eaten by viewers at home.
Eating out is one of life’s luxuries and any opportunity for a meal out you can count me in, especially when you find somewhere you’d happily go back to time and time again. Last month on a sunny Saturday evening we headed to the small town of Biborough and the Tanner Brothers’ charming pub The Kentish Hare – where better place to take a food enthusiast on their birthday? On arrival, we were seated in the picturesque restaurant with a great view of the bustling kitchen and even managed to catch a glimpse of James Tanner in action.
The reputable Estrella Damm National Restaurant Awards 2017 took place on Monday evening hosted by Restaurant Magazine at the Hurlingham Club, a very suitable venue for such an auspicious event. Fortunately for me, working at a leading foodservice marketing agency an invitation had kindly been extended to both myself and PR Director Sam Rooke.
Back in August 2015, Facebook added a new feature to their social media platform: the ability to broadcast live video streams. It’s now taken off and we’re seeing all sorts of brands getting involved.
The Hospitality Action quiz is one of our favourite industry events – delicious food, great company and a dose of healthy competition – what’s not to love?
The MAA run monthly events called #GreenJam which are designed to get account handlers together with industry experts to knowledge share, with the topics changing each month. I personally find them really interesting and inspiring as the insights can be applied directly to our work here at Jellybean. You even get a free glass of wine on arrival – bonus.
Forget Pokémon Go, Snapchat filters and the Mannequin Challenge, there’s a new craze taking over Jellybean Towers in the form of an activity tracker – the Fitbit.
Six of us Beans have already been swayed by the brightly coloured wristbands which promise to track your activity, sleep and food intake.
Having always been a chocoholic, I was very excited when I was given a gift to attend a 1 day chocolate class at Mark Tilling’s Squires Kitchen International School, in Farnham. Naturally I thought Willy Wonka’s chocolate factory here we come! The day began with a quick meet and greet with a few of my fellow students over some tea and biscuits, shortly after Mark introduced himself and gave us a quick overview of his work and what we could expect from the day.
Following on from the success of Tilda Together 2016, an integrated campaign targeting the education sector, our long-standing client, Tilda, was keen to build on last year’s success and the growing popularity for Brown & White rice, by refreshing the campaign for 2017.
Ever wondered what it’s like to work with the beans for a week? Well, it’s your lucky day, because I’m here to tell you about the experience I’ve had working at food marketing agency, Jellybean.
Truly life changing little berries that, when blended into a smoothie along with other exotic fruits, poured into a bowl and topped with cool coconut yogurt and chunky granola is simply life changing.
Whether it’s thanks to my aversion to cooking, or the fact I’m lucky enough to work for the leading foodservice agency and some of the industry’s top brands (let’s go with that one), I eat out A LOT. Thai, Indian, Mexican, Italian, Japanese – if the food’s good, I’m not fussy when it comes to cuisines.
Having been to Greece on a work trip a few years ago and loving it, when it came at looking for a holiday this year, we decided we would try one of the Greek islands.
After looking around, we decided that Crete would be the best option for us as it’s the most southerly of the islands and therefore the hottest – going in October that was very important to us.
Despite searching the back of many cupboards as a child, I never found it but I came close one time. The journey starts with an innocuous walk into a dark, sullen lift. Intriguing as this may be, it also seeks to squash your expectations of what is on the other side. The only clue of what is to come is a single Took Took which stands there somewhat juxtaposed to the darkness of the night and the sullenness of the lift, with its radiant colour. As you tentatively step into the lift, you scan your eye up and down the numbers to find the floor. The poorly lit digits reveal nothing until you reach the top one. The Thai Terrace. You may chance to look around at this moment and notice the exotic pattern of plants and wildlife from another land, carefully splashed on the back wall of the lift. The lift ascends and you hold your breath in anticipation.
Having just passed the 3 month mark at Jellybean, I jumped at the chance to attend my first industry event. Specifically designed for those new to foodservice, the Horizons Key Club and Study Tour seemed right up my street.
