The fifth anniversary edition of Commercial Kitchen takes place in 2020 and it marks the exhibition’s move from Birmingham to London ExCeL. The show’s event manager, Katie Tyler, shares a glimpse of what’s in store and the trends shaping what buyers will be looking for.
What do you see as the key industry trends for 2020?
Casual Dining and lunch!, our sister shows, recently published some research on food and drink trends for the year ahead. They asked dozens of their visitors – many who also come to Commercial Kitchen – from food-to-go brands like Pret and Greggs to pubcos like Mitchells & Butlers, Marston’s and Star’s to comment. Health, sustainability and plant-based/vegan came out on top. Sustainability is always a big focus for the show and will be for many years to come. Many operators are already making big strides in reducing their business’ environmental impact – from cutting single-use packaging and disposables to sourcing alternative foods.
Do you expect this trend to be reflected in the supplier side of the industry, too?
Foodservice equipment manufacturers and suppliers – like our exhibitors Unox UK, Hupfer, Jestic, Meiko UK, Gamble Foodservice Solutions, Synergy Grill, MKN, Quintex, Inox Fabrications, Aircover, Purified Air, Univent Systems, and Datasym, for example – are providing the foodservice equipment and solutions that enable them to make their kitchens greener and more efficient too. You can expect to see even more new energy-efficient/sustainable models and systems at the show in 2020.
Commercial Kitchen 2020 takes place next June. Who’s going to be there and what’s new?
The most noticeable difference is of course the change in venue. The NEC Birmingham was a fantastic place to launch and build up the reputation of Commercial Kitchen but ExCeL London will really take it to the next level.
We’ve had a fantastic response to the move, with countless big name visitors, returning exhibitors (like Roller Grill, Lincat, Klipspringer and True Refrigeration), and association supporters / partners (including ceda, FCSI, HCA and UKHospitality) all agreeing that it’s the right choice for the show. We’ve got lots of exciting news to announce in the New Year when visitor registration opens.
Can you give us a sneak peek?
New exhibitors will include Capital Cooling, Harrison Ovens, Pro Foodservice Reps, Total QSR, CATRA, Norbake Services, and many more. There will also be a new feature area called Chef Essentials – a dedicated area showcasing the tools, gadgets, utensils, cookware and small appliances that professional chefs can’t work without. With two dedicated Keynote Theatres to fill, there will also be plenty of great content to enjoy from CEOs, MDs, executive chefs, ops directors, food chiefs, public sector caterers, design gurus, kitchen project experts, and editors.
What’s your favourite food to eat out?
I love Italian cuisine and eat almost everything.
And your least favourite?
They may be sustainable, but I just haven’t got the taste for Oysters…something about the texture!
What’s the best advice you’ve ever been given?
From my Grandad: “Always wake up with a smile on your face”.
Tell us a fun fact about yourself that most people don’t know:
I grew up in a pub and worked in the kitchen at weekends! I also know all the words to Copacabana.
What do you love most about your job?
I’m very people focused and am privileged to work with such an amazing group of knowledgeable, inspiring and hardworking people – my colleagues here at Diversified Communications UK and the commercial kitchen / foodservice equipment industry.
What do you most enjoy about the show?
I love seeing the industry coming together for two days at Commercial Kitchen and experiencing that buzz of business being done. That’s the best part of the job!