Emma Brooks, the new national chair of the Foodservice Equipment Association, took to the stage at the pre-conference dinner on Wednesday 20 November, and told members how proud she felt to be the first female chair of the UK association. The managing director of Quintex, Brooks – who will lead FEA for the next two years – replaces Meiko’s Paul Anderson, whom she praised for being “a wonderful leader.”
Brooks noted with pride that the FEA – the largest and most influential foodservice equipment trade association in the UK – now has five women on its leadership council. In a later interview at the conference with Kitchen Curiosity’s host Radford Chancellor, she discussed how FEA has been “a huge platform” for her and her company, stating that she will “work to show members how FEA can help you grow your business.”
The conference, held at Leonardo Hotel and Conference Venue Hinckley Island on Thursday 21 November and organized expertly by Andrew Archer and his team from Dewberry Redpoint, had a keen focus on the topics of sustainability and technology.
Value-driven growth in UK to hold, but with caution
Morning host Simon Stenning, founder of FutureFoodservice.com, delivered a hugely insightful presentation on ‘2030 vision’ for UK foodservice. All-sector revenues in 2024 topped £103bn in the UK, said Stenning, meaning a +2.8% growth year-on-year that he still expected to track at a similar rate into 2025, but he cautioned that volume growth was “still suppressed” in the industry, with revenue growth being gained from value gains, not value. With total outlet volume still down on previous years, it is “undoubtedly still tough out there,” said Stenning. “Consumers are constrained and there is pressure on markets, but it’s not all doom and gloom.”
Stenning cited growth in Amercanized fast-food outlets, with many new entrants to the market including Dave’s Hot Chicken, and growth in the market hall and ‘competitive socializing’ segments meeting consumers needs and desires. “There is also a growing polarization between social refueling and experiential, premiumized dining,” said Stenning. He also drew attention to the “emerging fault lines” between ‘friction-free foodservice – drive-thru, self-service grab and go dining, and food hot lockers – and the ‘pleasure principle’ where discerning diners demand a ultra-luxe foodservice experience that may be less frequent, but more special (and expensive).
The future of foodservice, said Stenning, is mostly going to be “automated and friction free”, with the innovation of RFID tags, beacon technology, 3D printing and cellular cultured meats all playing a significant role in UK foodservice.
Simon Stenning
Sustainable solutions
Pierre-Yves Palier, co-founder of Notpla, presented on the topic of how to revolutionize the food packing market with “their “disappearing” food packaging in his presentation. Notpla’s 100% natural seaweed coating won the 2022 Earthshot Prize in the ‘Build a Waste-Free World’ category, with its plastic-free consumer packaging products made from seaweed and plants and has replaced almost 3 million units of single-use plastic from entering the environment, with operators Levy, Compass Group among many others to introduce its innovative products into hospitality venues such as The O2, Wimbledon and Twickenham. “Our success allows us to develop into more R&D,” said Palier.
Tim Radcliffe, net-zero food programme manager for NHS England, presented on how the world’s fifth largest employer was fulfiling its aims to massively reduce its carbon footprint. By 2040, NHS England, whose “immense operational scale” sees it produce 191 million meals a year – 363 meals every minute – aims to be net zero for direct emissions. “The challenges facing the NHS are complex,” said Radcliffe, “and the environmental impact of catering is vast.”
The vision to ‘Innovate, Collaborate and Commit’ – including with foodservice equipment manufacturer partners – will see it meet its aims, said Radcliffe. “Sustainability is about leadership, he added.
Oliver Rosevear, director of sustainability, Fullers Smith & Turner, which owns and operate over 380 pubs, inns, and hotels across the south of England, spoke about the chain’s goal to reach net-zero for Scope 1+2 emissions by 2030. It has already moved to 100% renewable electricity usage, but notes that there is still “a significant amount of gas” still in its supply chain. The aim, said Rosevear is to “reduce our impact on the planet.”
Dr Samantha Mudie, director, Hospitality Energy Saving & Technology, chaired a illuminating roundtable with Rosevear, Radcliffe and Palier, that took in how to effectively manage, mitigate and reduce energy usage, typically “the second or third largest overhead” in any foodservice operation, said Mudie.
FCP: “This really works”
After lunch, FEA chief executive John Cunningham, gave an update on the association’s Foodservice Carbon Professional (FCP) qualification. The new sustainability training offer was launched 12 months ago and saw 17 graduates take to the stage to receive their qualification, whose core modules focus on refrigeration, cooking and warming equipment and warewashing. “This training really works,” said Cunningham.
FEA’s Apprentice of The Year Morris Fowler, design engineer with Falcon Foodservice, presented on the subject of ‘Attracting and Nurturing Talent’. “Never stop learning, listening and adapting,” said Fowler, who cited that employees that don’t feel listened to are five times more likely to leave an organization.
Peter Russell, chief technology officer of Russell Partnership addressed the application and implementation of AI solutions – and what it means for a commercial kitchen of now and the future. “AI is here to support what we’re doing, but we need to interrogate those systems,” he said, urging foodservice businesses to “strike the balance between the technological and the human touch.”
Keynote speaker, BBC journalist Spencer Kelly, also chaired an ‘AI in Practice’ panel session that featured Scott Duncan of Unox, Douglas MacLachlan of Falcon and James Taylor of Zero Carbon Company.
An evening dinner saw Malcolm Harling, sales and marketing director of Williams Refrigeration receive the prestigious FEA award for outstanding contribution to the industry. The Apprentice of the Year Award was won by Tyler Speight at kitchen house Advance Group. The Chair’s Awards saw Emma Brooks recognize individuals and organizations whose distinguished service “has enhanced the foodservice equipment industry”. The winners were: Simon Frost, managing director, Hoshizaki UK; Kirstin Hatherley-Bramwell, managing director of Hatherley Commercial Services and current chair of CEDA; Steve Hobbs, director, Grande Cuisine; Erik Mul, technical product manager, ACO; Malcolm Skinner, managing director, Marren Microwave; and Lord Trefgarne, FEA’s patron.
Michael Jones
