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Over 4500 decision makers from restaurants, pubs and bars will gather at theBusiness Design Centre, London to meet and do business with over 200 food, drink,equipment and table-top exhibitors and be inspired from their pick of 20 freekeynote speakers, including leading names from the UK’s biggest brands in thecasual dining sector.
With more exhibitors than ever, a whole new area of the show floor, fantasticnetworking opportunities and the most respected names in the industry sharing theirknowledge – can you afford not to be at the only trade show truly dedicated to yourindustry? See you there!
What do you feel is thekey for operators likeyou to successfullycompete against yourcompetitors?Excellence in menuinnovation and executioncombined with great,personable service that makes theguest feel good about themselves.Delivering this consistently willdeliver value for money.
What do you see as key trends forthe casual dining sector in thecoming year?Small plates/sharing plates, moreexotic ingredients/flavours,freshness, provenance, classics witha twist and personalisation.
How important is the CasualDining trade show to you and thesector?It is very important to bring all thekey players together, both operatorsand suppliers, to spark innovationand to collectively address some ofthe macro changes that will mouldthe way consumers eat. If we all
agree broadly on thedirection of travel, then weare more likely to be ableto steer our respectiveships in the right direction.
Can you tell us a bit aboutyour much anticipated session
at Casual Dining 2017?I intend to highlight how many ofthe changes that we are seeing inthe casual dining sector are notreally new, they just haven’thappened for a while and that, bylooking backwards into the historyof your business, you can findanswers to many of the questionsthat the current trading environmentpresents. I will seek to demonstratethat, whilst customer habits arechanging, they have, in many ways,not changed at all and as operatorswe have to ask ourselves how wehave changed over the past 10 yearsand whether it’s time to undo someof those changes.
Catch Mark Fox’s Keynote at2.45pm on Wednesday 22ndFebruary.
Operators and suppliers from across the Casual Diningsector are preparing for their essential industry eventwhen it returns to London this February.
Your Buyer’s GuidePage 6
Visit us online at www.casualdiningshow.co.uk | Opening Times: Wednesday 22 February: 10am - 5pm | Thursday 23 February: 10am - 5pm
Book your FREE trade ticket at www.casualdiningshow.co.uk quoting priority code CD49
KEYNOTE Q&AMark Fox, CEO, Bill’s Restaurants
Mark will be sharing his twenty years of hospitalityexperience in his exclusive keynote at CasualDining 2017. We asked him to share some of hisinsights before he takes to the stage this February…
200exhibitors
20keynotes
2days
Show Preview
FREE KeynoteProgramme 2017Page 4
What’s happeningat Casual Dining?Page 3
#CasDining17@CasDiningShow
INDUSTRY PREPARES FORBIGGEST EVER SHOW
SHOW PREVIEW | Casual DINING 2017 | 3
What do you feel is thekey for operators likeyou to successfullycompete against yourcompetitors?For me, this is all aboutretaining a point ofdifference, not losing youredge or individuality just to drivemainstream sales in tougher times.Don’t lose the one thing that madeyou different to the customer in thefirst place. As the market movesinto what everyone is calling a fartougher time, it’s your uniqueselling points that will stand youapart from the crowd on a verycrowded High Street.
What do you see as key trendsfor the casual dining sector in thecoming year?Value for money. I believe a lot ofpeople will be thinking long andhard about what they’re giving theircustomers in return for their hard
earned cash. I don’t thinkthis will just be in the formof offers and deals, for meit’s more about operatorsmaking sure their standard
offering is on point with nostone left unturned when it
comes to making sure customersleave happy and full!
How important is the CasualDining trade show to you and thesector?It’s a great chance meet your peers,it’s not often you get in the sameroom as so many people that sharethe same worries and issues as youdo. Any industry can be a lonelyplace at times so having the chanceto sound off at those who knowwhat you’re going through bothgood and bad is a really goodchance to get a bit of sanity back!
See James speak at 2pm onThursday 23rd February.
KEYNOTE Q&AJames Douglas,Co-Founder, Red’s True Barbecue
James, who co-founded the popular Americanbarbecue chain in 2012, will be delivering a keynoteat Casual Dining 2017. We asked him a fewquestions in anticipation of his session…
Are you looking for some exciting new alcohol offerings to exciteyour customers in 2017? Then you cannot afford to miss stoppingby the Craft Beer & Cider Pavilion and the Artisan Spirits Lounge,only at Casual Dining. Featuring some of the hottest new alcoholbrands, these dedicated pavilions will allow you to browse, tasteand discover something new for your restaurant, pub or bar.
Wanting to freshen up your wine list? Then look out for the many wine exhibitors scatteredthroughout the show floor, showcasing both new and established brands for you to try!
DEDICATED CRAFT BEERAND SPIRITS PAVILIONS
MORE SPACE, MORE EXHIBITORSWe are delighted to announce thatthis year we will be unveiling awhole new area of the show floor!Located upstairs, this new area willhost 54 exhibitors, hundreds ofinnovative new casual diningproducts and the popular KeynoteTheatre. Make sure you don’t headhome without checking out thisexciting new area.
DISCOVER THE NEXT BIG THING!The popular Innovation Challenge is back in 2017, to help youdiscover the very best of the latest products to hit the casual diningsector. And this year we will be celebrating in style as you can joinus for the pitches and results in a brand new location.
On day 1 you can help by voting for which you think is the mostinnovative product at the Innovation Challenge Gallery (locatedon the Upper Feature Level). On day 2 come and watch the finalistspitch their product and reveal why it is so innovative to a panel ofindustry judges, then join us later to hear which innovation wins thecoverted titles.
“Casual Dining is growing and gaining momentumevery year. It’s a fantastic opportunity to get
everyone together and feel the energy andpassion for our industry.”
GARRY DUNCAN, OPERATIONS DIRECTOR, NANDO’S
The 2017 event is set to be bigger and better than ever. Here are a few highlights to look forward to…
WHAT’S ON THE MENU?
“Casual Dining is great for catching up with my key suppliers, all under one roof, coupled with some great newcomers with challenging ideas and innovation. What’s not to like!”MARK RUSH, HEAD OF FOOD INNOVATION, REVOLUTION BARS GROUP PLC
4 | Casual DINING 2017 | SHOW PREVIEW
Wednesday 22 February Thursday 23 February
Your Casual Dining 2017 visitor badge also gives you access to the full Keynote Theatreprogramme…and for free! Featuring leading industry names from the casual diningsector’s biggest brands, you will find all the inspiration you need for 2017 and ahead.
CASUAL DINING RESTAURANT & PUB AWARDS We are thrilled that following the fantastic success of the inaugural Casual Dining Restaurant & Pub Awards lastyear, the awards are back in 2017 and promise once again to bring the who’s who of the casual dining sectortogether for an evening of celebration of the very best in our industry.
With hundreds of entries in and the judges already deliberating, now is your chance to book your seatsat the essential night for your industry. The 2017 awards will take place on Wednesday 22nd February atthe London Marriott Hotel, Grosvenor Square, after day one of the show.
CasualDINING
Restaurant&PubAWARDS
2017Tickets are selling out fast! For more information or to book tickets visitwww.cdawards.co.uk or email Louisa Pope on [email protected].
To take advantage of this fantastic line-up, please register for your free trade ticket at www.casualdiningshow.co.uk
10.15 -10.45 Peter Backman, Managing Director,Horizons
Delivery – The Big DisruptorIndustry analysts, commentatorsand consultants address theissues that arise from the growthof home delivery from restaurantsand pubs. He will look at who“owns” the customer, how are margins being affectedand he’ll take a look into the future to see how deliverymight further disrupt the casual dining sector.
11.00 -11.30 Martin Robinson, Non Exec. Chairman,CDG
Martin Robinson on Casual DiningIndustry leader and CDGChairman Martin Robinsonexclusively discusses his timeworking across Britain’s best lovedbrands, including Center Parcs,Disneyland Paris & Wagamama. Martin will share thefactors that have led to the amazing turnaround for CDGwhile addressing future threats and opportunities fortheir portfolio of leading casual dining brands including,Café Rouge, Bella Italia, Las Iguanas, La Tasca, Belgoand more.
11.45 -12.15 Kate Nicholls, Chief Executive, TheALMR
Brexit & 4 Other Bumps to Prepare ForApril 2017 has been described asa second perfect storm - with thebumpiness of Brexit and its effecton food inflation, consumerconfidence and the economy aswell as new regulatory costs in theform of NLW, Apprenticeship Levy and Business Rates.What will it mean for your supply chain, your team andyour investment? Strap in tight with a comprehensiveoverview to make sure you are best prepared.
12.30 -13.00 Interviewed by Peter Martin, VicePresident, CGA Peach
EXCLUSIVE INTERVIEW with Neil Rankin,Director, temper RestaurantsIn this exclusive interview, NeilRankin, the chef who ran thekitchens at the Smokehousepubs, and helped launch theoriginal Pitt Cue Co restaurantthat kicked off London’sbarbecue fascination, speaks toPeter Martin about launchingtemper, his new restaurant in Soho. Neil will talk aboutchallenges and successes with site finding, sustainability,meat, tacos and design amongst other things. Not to bemissed.
13.15 -13.45 Mark McCulloch, Founder & CEO, WEARE Spectacular
Marketing Your Way Out of DisasterWhat will you do when theproverbial hits the fan? How do youmake the best out of a badsituation? Following well-publicisedproblems for some of our best lovedoperators, Mark looks at what a brand disaster does toyour customers and your reputation and how, often byutilising social media, you can manage, protect andrebuild your brand.
14.00 -14.30 Andrew Andrea, Chief Financial andCorporate Development Officer,Marston's PLC
Pub Grub to Food HubOver the past three yearsMarston’s Destination andPremium business has grown LFLsale and outperformed themarket. Andrew will set out how they established a pub-restaurant estate that is attracting younger customersthrough positively embracing the emergence of casualdining over the last five years whilst sticking to theirpassion for pubs.
14.45 -15.15 Mark Fox, CEO, Bill’sStudying Your Past to Better Shape YourFutureIn a world where to standstill is togo backwards, the need to continueto grow your business has neverbeen greater and yet it’s not alwaysobvious what levers to pull. However, many of theanswers to these seemingly imponderable challengesare right there inside your own business – all you have toknow is where to look.
15.30 -16.00 Jeremy Roberts, Chairman, LivingVentures
Living the Good LifeAfter exiting NewWorld TradingCompany in June thisyear, Jeremy Roberts CEO of Living Ventures and Co-founder of the Bars to Fine Dining Group talks about thejourney from the early days with the late Tim Bacon andhow the unique Living Ventures business model hasevolved into a successful incubator of high streetconcepts and brand development.
16.15 -16.45 Jo Fleet, MD, WahacaGrowing Without Changing Your Culture In this exclusive session Jo Fleet,MD of popular multisite Mexicanmarket restaurant Wahaca, looksat how by taking your time to geteach individual site right operatorscan gain a stronger foundation tonurture teams, design, customersand ultimately profits.
10.15 -10.45 Simon Stenning, Executive Director,MCA
Casual Dining Market Overview Simon Stenning, ExecutiveDirector of leading Eating andDrinking insight experts MCA,looks at the competitive situationacross the total Eating Out Market; with growth forecastsfor 2017 and insight on sectors, operators andconsumers. Not to be missed.
11.00 -11.30 Andrew Gallagher, Group MarketingDirector, Cote Restaurants
How to Market Like a Chain But Feel Likean IndependentCote now have 81 restaurantsnationwide with a much admiredlocal bistro feel. In this exclusiveseminar Andrew Gallagher looks athow you can drive national marketing activities withoutlosing your creativity, point of difference and still makean impact at local level.
11.45 -12.15 Karen Forrester, CEO, TGI FridaysCrossing the Line for GrowthIn this unmissable sessionKaren looks at theimportance of goingback to basics torecognise and love the things that made your brand greatin the first place. Hear the story of Karen visiting everyFridays restaurant in the UK, joining up the managersideas to deliver the promise of 'In here it’s always Friday’,and the renewed focus on 'Fridays People, serving Fridaysfood in Fridays restaurants' and how this has led tosuperior guest satisfaction and growth.
12.30 -13.00 Rupert Clevely, CEO, Hippo InnsLimited & Jo Clevely, DesignConsultant, Jo Clevely Design
Love and Understand Your CustomerAfter selling Geronimo Inns to Young’s in2010 Rupert and his wife Jo started anew business, Hippo Inns Ltd, inpartnership with Enterprise Inns PLC.Jo will talk about giving customers anincredible experience through designwhile Rupert will talk about retailingchanges since 1995 and how they started to form a nichein the crowded London market as well running a stationpub in Brighton with all the challenges of train strikesand cancellations.
13.15 -13.45 Graeme Loudon, Commercial Director,CGA Strategy
Making a Splash: The GrowingImportance of DrinksCraft, artisan and premium productsare pouring new life into the drinksmarket – and in an increasinglycompetitive environment, drink rangeis dictating footfall even in food led operations. Find outhow your operation can capitalise on what today’sconsumer wants.
14.00 -14.30 James Douglas, Director & Believer,Red’s True Barbecue
Staying True to Who You Are in aCrowded Market PlaceCo-Founder James Douglas talksabout staying true to who you aredespite increasing competitionwithin your own food style as well as competition from thewider sector. James will offer insight into the importanceof retaining the core values of your business and youroffering while those around you try to discount themselvesinto being different.
14.45 -15.15 Chaired by Mike Berry, Head ofContent, Fleet Street Communications
The Future of Pub Food PanelFeaturing Chris Knights, Group Executive Chef,Geronimo & Young’s and Paul Dickinson, Head ofFood, Fuller, Smith & TurnerJoin a leading panel ofculinary experts as theyexamine recent successes,trends for their pub menusin 2017 and look beyond topredict where food in pubswill be years from now.
15.30 -16.00 David Pellow, Area Vice President -Europe, Hard Rock International
Hard Rock Cafe – Our Place in theModern UK MarketMuch loved worldwide brand HardRock Cafe launched in London in1971. David Pellow looks at how a45 yr old brand has managed tostand the test of time and remainrelevant in the competitive modern market. David willoutline their plans for expansion across the UK andEurope over the next few years and will look at how thestrong foundations of the brand allow them to do this.
16.15 -16.45 Interviewed by Paul Charity, MD, PropelEXCLUSIVE INTERVIEW with Bob Ivell,Non-Executive Chairman, Mitchells & Butler PLCDon’t miss this exclusive interviewwith Bob Ivell, one of the sector’smost respected and experiencedleaders. Bob will be answeringquestions about M&B,management and on what thefuture holds for the sector. He’llalso be looking back across his 30years of extensive food and beverage experience infood-led, managed restaurants and pubs for Whitbreadand The Restaurant Group amongst others.
“Casual Dining was a fantastic forum for hearing from some of the industry’s leaders, as wellas learning about some of the latest innovations and product development ideas.”
REBECCA EGAN, HEAD OF BRAND MARKETING, PIZZA EXPRESS
KEYNOTE THEATRE SESSIONS 2017Casual DINING
SHOW PREVIEW | Casual DINING 2017 | 5
U30
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Stairs to Upper Feature Level
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Stairs to Upper Level
U102 U106 U105 U107 U108 U123 U122 U116 U125 U124 U121 U120 U115 U114 U117 U119 U109 U110 U111
G11 SALES OFFICE
U210U212 U211 U202 U202InnovationChallenge
Gallery U209 U208 U207 U205 U204 U203
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M125 M123 M121 M115 M107
G21
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G13 G6 G8
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G25 G2 G19
M102 M104 M116 M110
M101 M105
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M236 M232 M222
M126
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M446
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M138
M237 M233
M134
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M245 M234
M335 M341 M343
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U40
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M502M506M510M514M518
M212
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M128
M223 M227
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G3 G4
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M423
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M334 M332
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M137 M133 M143 M149 M139
M530 M528 M524 M522M532M544 M536M540
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CRAFT BEER & CIDER PAVILION
A101
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U P P E R F E A T U R E L E V E L
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A306 A208
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FLOORPLAN2017
GROUND LEVELAAK ................................................G21Cawston Press ............................G19Destiny Foods..............................G23Gamble FoodserviceSolutions Ltd ................................G17H.J Heinz Foods UK Ltd ..........G22JDM Food Group Ltd ..................G1JJ Foodservice Ltd ....................G20Keeko Kids Ltd ..............................G3Koppert Cress..............................G25McCain Foodservice ....................G5Middleton Food Products........G13Moy Park ......................................G18Pan'Artisan......................................G9Peka Kroef B.V...............................G2Pizza Equipment Ltd....................G4Potts Partnership ..........................G6Radnor Hills Mineral WaterCompany Ltd..................................G7Unox UK ........................................G16Whitby Seafoods Ltd ................G15Woodall's Charcuterie ................G8
MEZZANINE LEVEL3S POS - Hospitality EPOS....M510Adande Refrigeration ............M433Ascentia ......................................M536Aulds Delicious Desserts........M125Bar Foods ..................................M227Beacon Foods Ltd....................M544Belvoir Fruit Farms ..................M343Bleep UK PLC............................M139Bookatable ................................M335Bray Leino Ltd ..........................M540Brew Tea Company ................M334Brita Vivreau ..............................M142Britvic Soft Drinks Ltd ............M322
Catering Design GroupLimited ........................................M121Chef Direct ................................M524Collins Booking System..........M342Comtrex Systems Ltd. ............M122Crafti's Ltd..................................M138Disotto Foods Ltd....................M222Dr Oetker (UK) Ltd ..................M223Eden Furniture Ltd ..................M240Essential Cuisine ......................M328Essential Health Products Ltd ..............................M128Farmhouse Potato BakersLimited ........................................M340Fresh Direct UK Ltd ................M218Fresh Organic Products Ltd ..M234Fretwell-Downing Hospitality ..................................M506Frobishers Juices......................M132Givex............................................M423Global Brands............................M412Golden Foods ..........................M149Greenyard Frozen UK ............M418GS Systems ................................M247HENSONS lls ............................M313Hoshizaki Gram UK Ltd..........M422Imporient - Birchall Tea ..........M514It's a Wrap ..................................M137Jenpak Ltd ................................M460Joe & Sephs ..............................M143Joe Delucci's..............................M426Karimix ........................................M427Keck Pasta..................................M518La Tua Pasta ..............................M332Lamb Weston ............................M401L'Aquila ......................................M123Little & Cull / Tom's Pies ........M107Luscombe Organic Drinks ....M428Lutosa UK Ltd............................M228
Macknight ..................................M446Major International..................M116Marine Ices ................................M231Marshfield Farm IceCream Ltd ..................................M105Martin Mathew & Co Ltd ......M532MCS Technical Products ........M547MDC Foods................................M530MONIN UK ................................M236mywipe Guardpack Ltd..........M134Nelson Catering ......................M431Nestle Professional..................M432NFS Technology Group ..........M438Nigel Fredericks ......................M441Nisbets plc ................................M110Pidy Limited ..............................M115Pip Organic ................................M160Pipers Crisps..............................M101Rational UK Ltd ........................M212Raynor Foods ............................M232Rexmartins ................................M522Reynolds ....................................M202Robot Coupe ............................M104Sea ProductsInternational Ltd ......................M126SFD ..............................................M338Silver Pail Dairy ........................M245Spikomat - Skewers ................M237Surgital ........................................M326Text Local....................................M133The Bertha Oven Company ..M233The Handmade Cake Company ....................................M502The London Linen Group ......M523Tilda Ltd ......................................M528Tudor Tea & Coffee Ltd ..........M146UCC Coffee................................M102Vito UK Limited ........................M341
UPPER FEATURE LEVEL10 Degrees C Ltd ....................AS-18Advance Catering Equipment ..................................A300Agricoat Natureseal ................U212Ambican UK Ltd ........................U115Bizimply........................................U104Brewery Meteor..........................UB1Budweiser Budvar UK Ltd......U222Capreolus Fine Foods..............U404Carlsberg ....................................U204Celtic Marches Beverages LtdUB6Charnwood Training Group ..A506Classic Desserts Ltd..................U116Commercial Kitchen ................U120Complete Foods........................A213Datasym (UK) Ltd......................A105Deb Ltd ........................................A302Donna Italia ................................U207Double Dutch Ltd ....................A607East London Liquor Company....................................AS-12Europastry ..................................U208Extechnology ............................A104Fentimans Ltd ............................A407Fever-Tree....................................A200Fluid Options (UK) Ltd ............A107Frank Roberts & Sons Ltd ......U211Free Spirit....................................A215Friesland Campina UK Ltd ....U111Glebe Farm Foods Ltd............UB12Jax Coco ......................................A204Job Today....................................A214Kafoodle ......................................U402Karma Cola ................................A218Kavis Ltd ......................................U401kff ..................................................U122KMERA ltd. (Jools Drinks) ......A103KOBAS ........................................A306
Lincoln & York Limited ............U302Lucozade Ribena Suntory ......A308Lucy’s Dressings ........................A220Malibu Corporation..................U124Masons Yorkshire Gin ............AS-17 Memberoo ..................................U403Mom's Fabulous Hot Dogs ....A205MORGENROT............................U202Nestle Waters UK Ltd..............U119New York Bakery ......................U203Pinkster Gin ..............................AS-15Platopus Retail ..........................U106Prir ................................................A413R H Hall FoodserviceSolutions ......................................A208SAI Global ..................................A507Salud Foodgroup Europe ......U121Sejuiced........................................U301Sipsmith......................................AS-19Sobhi Nakhly and Sons............U108Speciality Breads Ltd ..............A321Staibano Ltd..............................AS-11Stokes Of Lincoln ......................A206The FoodFellas ..........................U205Thistly Cross Cider......................UB2Tudor Drinks Ltd ......................AS-16Venice Bakery ............................A212Vittles Foods Ltd ......................U123Westlers c/o The Big KitchenU110Westside Drinks ..............UB9/UB10WineEd ........................................U117Wing Yip ......................................U114Wireless Social ..........................A317Wobblgate Fruit Juices ............UB4World Beers................................U221Yorvale Ltd ..................................A304Yumpingo ....................................A419
NEW AREA FOR 2017
6 | Casual DINING 2017 | SHOW PREVIEW
BUYER’S GUIDECasual DININGHere is just a taste of a few of the thousands of exciting products waiting for you at Casual Dining 2017.
Bleep TS-915 STAND M139The Bleep TS-915, as seen busting queuesin the Rio 2016 Olympic Games, has beendesigned to cope with every aspect anddemand of the dining experience, includingfine dining, restaurants and pubs. The newTS-915 from Bleep is sure to catch the eye,with cool and sharp black and white linesand optional rear seven-inch video display.Your customers cannot fail to be impressed.Priding ourselves in quality, innovation andcustomer service, we support you every stepof the way, before, during and after yourinstallation ensuring you are getting themost out of your system.
Bleep UK PLCTel: 020 8961 5200 Email: [email protected]
Budweiser Budvar Kraüsened Lager STAND U222Universally recognised as the producers of oneof the world’s greatest lager conditioned beers,Budweiser Budvar have been brewing in thetown of Budweis, Czech Republic for over 120years. With a “No Shortcuts” ethos based ononly using the finest whole cone Saaz hops,Moravian Malts and a brewing and maturingtime of 102 days (7 times longer than mostbrewers), Budvar’s focus on quality has led toyear on year growth for the brand across allchannels and formats. Alongside our awardwinning Original lager we’ll also be showcasingour Kraüsened lager (4% ABV), which goes through the time honoured way brewingBohemians would finish their beers to give a fantastically clean, crisp and fresh feel.
Budweiser BudvarTel: 0117 992 8993Email: [email protected]
Beer Sourdough Burger Bun STAND U208One of 8 new premium Burger Buns fromEuropastry. The Beer Sourdough Burger Bunas it's name suggests, is a sourdough madefrom beer and hops. It is a Clean Labelproduct, has a long fermentation time tocreate a great taste and aeration. Theaddition of olive oil in the recipe gives a softhoneycomb dough but it's still strongenough to hold the largest of fillings. Thisproduct, along with the others in the range,are thaw & serve and offer an alternative wayof making a burger premium quality -'change the bread not the filling'.
EuropastryTel: 07399 542 804Email: [email protected]/en
Free Spirit Drinks STAND A215At Free Spirit, we craft premium fruit drinks.Our vision drives all we do – to offer grownup and great tasting natural drinks that willsurprise you. Each unique blend is non-carbonated and free of sugar or artificialsweeteners. The range has been created toenhance the offering in the non-grocerychannel. Exceptional thought has been putinto each blend – finding unique anddistinctive combinations that work really welltogether in an unexpected way. Every blendhas been crafted meticulously to ensure theflavour of each ingredient shines through. And we encourage you to make it your own.
Free SpiritTel: 0118 934 4944Email: [email protected]
Debic Creams and Desserts STAND U111Being fully dedicated to the Foodservicemarket, Debic has become the reference brandin full dairy products for the professionaloperator in over 20 countries. We are proud tolaunch our range of high quality Debic creamsand desserts developed especially for all typesof chef, into the UK market. These productshave very broad functionality, save time andmoney whilst still allowing the operator tocreate a wonderful experience for their guests.We build partnerships with our customers byclose collaborative working, to be on top oftheir needs in order to provide solutions for every occasion.
Friesland CampinaTel: 07496 248928Email: [email protected]
MAX Bookings STAND M247MAX Bookings, from EPOS specialists GSSystems, is the easiest to use advancedonline table reservations on the marketallowing you to really engage with yourcustomers. Operating on a Windowsplatform, you can download and subscribe toMAX Bookings online and start taking tablereservations immediately. Extensive added-valuefunctionality includes Facebook and social mediaintegration, wait-list management, email and SMS textcommunications and business reporting. Users only pay asubscription from as little as £50 per month without any hidden extras. For a strictly limitedtime only, download and trial MAX Bookings free for 30 days.
GS SystemsTel: 0161 419 6205Email: [email protected]
Heinz 57 Sauces STAND G22An exciting range of back-of-house sauces, designed tokeep pace with flavour trendsand changing consumertastes. Consisting of eight ontrend flavours, includingBaconnaise, Sticky Koreanand Gherkin Relish, it's neverbeen easier to bewitch aneveryday food into acraveable one. Available in aneasy squeeze 875ml format,Heinz 57 sauces are perfect to bring a no risk flavour innovation to your menu.
H.J Heinz Foods UK LtdTel: 0800 575755Email: [email protected]
Just Add™ Gourmet Condiments STAND G1Following our successful time at Casual Dining 2016where we were commended for our innovative rangeof Just Add™ Flavour Additions; we’ve been workingon a range of brand new, easy-to-use productsdesigned for the dynamic foodservice market. Thisyear, we’re introducing our Just Add™ gourmetcondiments - made from the best quality ingredientsand offering a quirky alternative to the standard tablesauce sachets. Their small 28ml tubes means they areless fiddly than sachets and more portable than dippots; giving your customers complete convenienceand ease of use whether they’re dining in orbreakfasting on the go during their morning commute.
JDM Food GroupTel: 07961 107884Email: [email protected]
Mari Bases STAND M116Real innovation starts at the heart of every busykitchen… Come down to stand M116 andSTOCK UP on a world of endless menupossibilities. From aromatic Pan-Asian broths tothe far-reaching flavour profiles of our versatileMari Base range, now available in 12 mouth-watering flavours thanks to a “Seoul-ful” newaddition: an authentic Korean blend of fierychilli, garlic, ginger and toasted sesame, it hasnever been easier to generate hundreds ofrecipe concepts from one key ingredient. Foron-trend inspiration and quality gluten-freeproducts, look no further than the chefs base. Be inspired and go Create!
Major InternationalTel: 01933 356012Email: [email protected]
SHOW PREVIEW | Casual DINING 2017 | 7
Marine Ices STAND M231
Amarena GelatoOne of our favourite guilty pleasures (and generously lacedwith intense Amarena cherries from Italy) this delicious gelatois one of many we will feature at Casual Dining. Tradition isimportant to us at Marine Ices, having made authentic Italiangelato from the finest ingredients since 1931. But we keep aneye on current trends, and enjoy trialling new varieties at ourCamden parlour to get personal feedback from our manyregular customers. Visit us at the show and let us know whatyou think!
Marine IcesTel: 020 7428 3399Email: [email protected]
McCain Menu Signatures Staycrisp STAND G5
Thin Cut Skin-on Fries and Staycrisp ThinCut FriesMcCain Foods is helping operators to stayhot and ahead with the launch of New MenuSignatures Staycrisp Thin Cut Skin-on Friesand Staycrisp Thin Cut Fries, the hottest,crispiest fries in foodservice. Try them foryourself at the Casual Dining show where topstreet food chefs will be serving them fromthe McCain stand, complete with speciallycreated toppings. Made to McCain Foodsunique Staycrisp recipe using the very best ofthe British potato crop, fresh tasting, hot andcrispy fries are guaranteed when cookedfresh and after holding.
McCain FoodserviceTel: 0800 146 573Email: [email protected]/sectors/casual-dining/
Moy Park Gourmet Herb Crusted STAND G18
Chicken BurgerWith the UK in thrall of so-called‘Burgerisation’ – a trend which has seenoutlets such as Byron, Honest Burgers, FiveGuys and Meat Liquor thrive, the sector isevolving with many looking to chicken as thenext big thing. Chicken burgers have beentipped by trend watchers, MCA Allegra, as anarea of growth for the next year, especially inluxury items. A challenger to bog-standardburgers and something completely new tothe party is Moy Park Foodservice’s HerbCrusted Gourmet Burger – a succulent Britishchicken patty boasting a delicate herb crust, seasoned with garlic and cracked blackpepper. The perfect way to set menus apart from the people who know chicken.
Moy ParkTel: 01476 571013Email: [email protected]
New York Bakery Out of Home STAND U203
Cheese BagelIntroducing the new Cheese Bagel from New YorkBakery Co. We’ve added a cheesy bagel to ourrange for the out of home market in response toconsumer’s love of cheese and their interest intrying new flavours. Cheese topped breads givecustomers the added indulgence they often look forwhen eating out and thanks to our recipe the cheesytaste is delivered in the topping as well as in thebagel itself. It makes a delicious sandwich carrierbut is just a mouth-watering on its own. Visit ourstand for a taster.
New York BakeryTel: 07808 543 455Email: [email protected]/
Cooking Range STAND M522We will be displaying the latesttechnology cooking Ranges. Usingeither gas, electric or induction whichenables full temperature control andenergy efficient with the minimum heatload in the kitchen. We can design afull range in many differentspecifications and customise the unitsto your own requirements. TheRexmartins’ product range covers allaspects of front and back of house with1,000's of quality items at unbeatableprices and service.
RexmartinsTel: 0800 111 4 333Email: [email protected]
Roberts Bakery Foodservice Thins STAND U211At Roberts Bakery we have been making fresh and fluffybread since 1887 from our bakeries in Northwich, Cheshireand Ilkeston, Derbyshire. Along with a family heritage ofbaking, we are known for our expertise in foodserviceproducts. At Casual Dining 2017 Roberts Bakery will beshowcasing the NEW Bakery Thins range. Specific toFoodservice, the Bakery Thins range is an innovative newrange of hot sandwich carriers which meet the healthneeds of the consumer and functionality needs of theoperator. Visit us at stand U211 to see how this excitingnew range can fit into breakfast, lunch, snack and eveningmeal eating occasions and taste our recommended recipesfrom Leiths trained chef Paul Jones.
Roberts BakeryTel: 01606 41122Email: [email protected] www.robertsbakery.co.uk
Vito Cooking Oil Filter Machines STAND M341Market leaders in both portable and mobile cooking oilfilter systems with unique features - filtering at cookingoil temperature, sits in all freestanding fryers, fullyautomatic, no manual handling, HACCP & COSHcompliant, CE approved, GREEN credentials, SRAapproved. Full range to suit all food establishments.46,000 customers worldwide, making on average up to50% savings on oil costs, visual and better tastingproducts. Finest biodegradable filter paper in theworld. Show offers available on the day. 2 year fullwarranty. Come along and meet the team to discussyour requirements on our stand.
Vito UK LimitedTel: 01953 851 914Email: [email protected]
Book your free trade ticket to discover all these products and many more at Casual Dining! Book today at www.casualdiningshow.co.uk quoting priority code CD49
