The lines between retailing, wholesale and foodservice just got even more blurred with the recent controversial announcement of the proposed merger between the UK’s biggest retailer Tesco and one of the UK’s biggest wholesalers Booker. Opinions on the merger differ widely and depending on your view point, this could either be a big opportunity or a big threat.
Our resident retail trade expert and former BBC journalist. Neil is a passionate food and drink marketer who has delivered award-winning integrated campaigns for a heap of leading household brands. Not to mention he’s a hockey player extraordinaire with international honours representing Wales in the Masters European and World Cup competitions.
I was recently invited to a Bruneian Supper Club through a friend of a friend. My instant question was ‘What is a Supper Club?’ It turns out, it’s a bit like a cross between a dinner party and a restaurant; it’s informal fun with friends and friends of friends, combined with amazing food, excellent service and no dishes to do at the end of the evening. Sounds perfect, I’m in.
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.
It has to be said that to the foodservice outsider it may seem like the Jellybeans lead a charmed life, filled with posh dinners and glamorous venues – and they’d not be far wrong to be honest.
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.
The popularity of food-to-go (FTG) has never been greater, showing stronger growth than both the eating out market and food retail market over the last few years. Quick service restaurants and convenience stores across the country are learning to quickly adapt to the growing demands of the consumer. The three pillars of food-to-go – tasty, good value and convenient, no longer cut it for the hard working, tech savvy customer. Now it needs to be fresher, hotter, faster and healthier too.
As the leading foodservice marketing agency, we are lucky enough to go to more than our fair share of ‘swanky do’s’. So when the invitation came to attend one of Arena’s new ‘exclusive gatherings’ we jumped at the chance to dine at The Ritz and hear from their renowned Executive Chef, John Williams MBE. The evening began with prosecco and canapés, as guests mingled with friends and contacts in the foodservice world. The stunning interiors gave the evening a real sense of occasion and the meal itself lived up to the classical ornate surroundings of the Music Room.
There’s nothing wrong with standing back once in a while and taking a bit of pride in your labours. After all, we Jellybeans are a proud people – we take great pride in our work, and, much like cigar-toting soldier of fortune, John “Hannibal” Smith, nothing makes us prouder than seeing a plan come together.
It’s fair to say, that as the leading foodservice agency, eating out is pretty much always top of mind for us, so it was fitting that last Thursday morning saw us heading along to the MCA’s Eating Out ‘Top of Mind’ briefing, where they showcased their decision makers’ survey along with consumer insight, 2017 forecasts and concepts to watch out for. As ever the morning managed to cram in a huge amount of information and insight, but here are my top five take-outs.
For some months now, The Great Hospitality Show has very much part of our day-to-day here at jellybeanTowers – as we are very honoured to do the PR for the show. This week saw all our preparation and planning come to fruition as the show hit the NEC from Monday to Wednesday, attracting hospitality professionals from across the industry. As the Great Hospitality Show PR team manned the press office and social media and my other colleagues hosted press stand visits, caught up with clients and contacts, and even sampled the amazing food at the La Parade, I was seated in my own little booth on mentor duty.
In a turbulent year of world events, political upheaval and an uncertain trading future it’s reassuring to know that the world of B2B marketing remains generally positive, upbeat and in growth. In a recent report from B2B Marketing 25% of agencies see the market as strong and two thirds consider it to be in good shape.
I have just returned from a relaxed, warm Christmas in New Zealand, visiting my daughter who lives in Nelson, a small city at the top of the South island, right in the middle of the Marlborough wine area – how lucky is she? After the New Year we did a whirlwind tour of the North Island and so here are some of my favourite foodie spots.
At Jellybean, not only do we have a passion for food and drink, we also have a bit of a soft spot for cute dogs. Of course our beloved Coco lives on in our hearts, but with a dog-sized gap in our lives, our newest bean ‘Whisky’ has bounced into jellybeanTowers and won us over with his puppy dog eyes.
Nothing says December like an extravagant festive knit. Sequins galore, Fair Isle in abundance and garish colours can mean only one thing: Christmas is on its way.
Last Monday it seemed was the official start of Christmas in the world of foodservice and hospitality. Not only was it the Arena Christmas Event, it was also the Hospitality Action ‘Star Filled Night’ gala Christmas dinner. Of course as the leading foodservice pr agency we were at both (Oh you poor things I hear you cry!). Lunch at the Jumeriah Carlton Tower, followed by dinner prepared by chefs including none other than Raymond Blanc OBE, at Brassie Joel at the Westminster Park Plaza Hotel – not too shabby a start to the week by anyone’s standards.
The festive season kicked off last night with the most innovative producers and suppliers coming together at The Caterer’s 2016 Product Excellence Awards.
The world of contract catering is often the unseen side of the industry, working across all sectors from education to hotels, leisure to event catering and of course in the workplace. The average man in the street will generally have no idea that the likes of Compass or Elior or ISS is serving him, but never the less the sector is huge and in recent years it has upped its game to compete with the high street and the rise of food to go, including the street food revolution.
