The Hotel Restaurant and Catering (HRC) show is introducing a new feature for 2020, working in collaboration with the FEA (Foodservice Equipment Association) on the FEA Trend Trails.
With visitors short of time and keen to maximise their experience at the show, the Trend Trails provide a highlighted guide to the FEA member stands where they can find an innovative solution to their pressing issues.
Keith Warren, chief executive of FEA said: “The trials focus on the alignment of the latest products, with the needs of operators and dealers.
“We have ensured that there is clear evidence of the operational benefits that our members’ products offer; this will be a great timesaver when visiting the show.”
The Trend Trails focus on 15 major operator pains, comprising:
- Sustainability
- Waste management
- Overhead and cost reduction
- Energy management
- Rising food costs
- Standards and regulations
- New and emerging technology
- Work-flow optimisation
- Worker productivity
- Employee retention
- Working environment
- Customer service
- Food quality
- Food safety
- Food and flavour trends
Professional kitchen exhibitors will be showcasing their products and providing engaging product demonstrations for all visitors taking part in the trails.
HRC takes place at London’s ExCeL on 3-5 March. The event comprises four co-located shows: The Professional Kitchen Show, The Foodservice Show, The Hospitality Tech Show and the Interiors & Tabletop Show.
