As the catering equipment and services industry gears up for next month’s Commercial Kitchen show, organiser Diversified Communications reveals some of the big name buyers and operators heading to the NEC Birmingham over 5-6 June.
“The quality of our visiting buyers is exceptional. Over 40% of our visitors in 2017 were top-level buyers, including owners, CEOs and MDs. 35% carried purchasing power for a multi-site, chain or group operator. And around one in four boasted an annual spend over £1m,” explains Commercial Kitchen’s event manager Katie Tyler.
“For 2018, we’re expecting around 2,000 attendees. So, we’re looking forward to another fantastic show,” she says.
Among the pre-registered visitors (to date) are key decision makers from Aramark, BaxterStorey, Bourne Leisure Group, Carluccio’s, Casual Dining Group, Chartwells, Costa Coffee, Deliveroo, Dobbie Garden Centres, Drake & Morgan, Ei Group, Elior UK, Esquires Coffee, Everyman Cinemas, Gourmet Burger Kitchen, Greene King, HM Prisons, Hand Picked Hotels, Hesley Group, Kew Green Hotels, Marston’s, McDonald’s, Mitchells & Butlers, Oakwood Leisure, PizzaExpress, Prezzo, Punch Taverns, Revolution Bars Group, Sainsbury’s, Sodexo, SSP, Star Pubs & Bars, Sunrise Senior Living, TGI Fridays, Tesco, The Brook Group, The City Pub Group, The Restaurant Group, Waitrose, Whitbread, YO!, and Zizzi.
For them, and hundreds of independent restaurants, pubs and bars, hotels, food-to-go outlets, universities, schools, hospitals, care homes, local authorities, contract caterers, attractions, equipment distributors, installers, consultants, design and project houses, it’s the ‘go-to’ show for keeping up-to-date with the latest innovations, insights and trends in this dynamic marketplace.
“Trade shows are a great way to keep up with trends and developments. Commercial Kitchen is the most comprehensive of them all. I always make space in the diary for this one,” says Paul Merrett, chef-director at The Jolly Fine Pub Group.
Over 40 big name speakers now confirmed
From exclusive Keynotes to packed panel discussions – each session at Commercial Kitchen has been tailored to focus specifically on the kitchen or back of house; including equipment innovations, technology, procurement, design, efficiency, and best practices.
Speaker highlights (Keynotes & panellists) include:
- Alasdair Murdoch, CEO of Burger King UK
- Jane Treasure, food & beverage director at PizzaExpress
- Paul Merrett, chef-director at The Jolly Fine Pub Group
- Paul Dickinson, director of food at Fuller’s
- Arnaud Kaziewicz, executive chef & head of food at EAT.
- James Douglas, co-founder & director of Red’s True Barbecue
- Glenn Evans, head of food development at Las Iguanas, La Tasca & La Vina
- Martyn Clover, head of food at Tortilla
- Chris Webb, catering operations manager at Punch Taverns
- Tom Mullin, executive chef at Pizza Pilgrims
- Dean Wilson-Hartles, executive chef at TRG Concessions
- Peter Woods, executive chef at The Hurlingham Club
- Ben Ternent, executive chef at Opus
- Paul Taylor, executive chef at Hilton Birmingham Metropole
- Edward Parkes, director of The Gentlemen Baristas
- Marco Fuso, founder of London International Pizza School
- Mark Kendall, director of Inox Equip and chairman of ceda
- Jack Sharkey, owner & MD at Vision Commercial Kitchens
- Nick Howe, MD of Court Catering Equipment
- Tyron Stephens-Smith, project & creative director, TAG
- Cathy Wilcox, MD of Wilcox Burchmore and southern region chair of ceda
- Anna McNamara, MD of Catering Equipment Solutions (Peterborough)
- Julian Edwards FCSI, chairman FCSI (UK&I) and owner of Food Service Allergen Management
- Catherine Anderson, director & partner at Anderson Power Consulting
- Duncan Hepburn FCSI, principal consultant at Hepburn Associates
- Matthew Merritt-Harrison FCSI, managing partner at Merritt–Harrison Catering Consultancy
- Rupert Culme-Seymour, chief operating officer of UKHospitality
- Phil Shelley, immediate past chair of HCA
- Roger Denton, national secretary of NACC
- Andy Jones, chair of PS100
- Stewart McKenzie, national chair of HCA
- Michael Jones, editor of FCSI’s Foodservice Consultant Magazine
- Andrew Seymour, editorial director of Foodservice Equipment Journal
- Clare Nicholls, editor of Catering Insight