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Stir it up magazine May 2014

HOSPITALITY “Food is a natural part of the sensory experience, so it follows that travellers want to taste different things when in new and exciting places.” When the food’s good, the holiday is better >> Good food is crucial in ensuring Brits enjoy their holiday, according to a new report on British travel habits. Travel search site momondo has carried out an extensive survey of British travel habits and ‘eating out at restaurants’ is the favourite cultural activity. The poll revealed that 63% of those questioned said that ‘good food’ is crucial to whether they feel that they have experienced a good holiday. And whilst abroad, Brits are not afraid to try the local cuisine either, with 26% of those questioned citing they prefer to try unfamiliar, local dishes on holiday, and 45% preferring to distribute their appetite equally between new dishes and well-known favourites. Only 15% of Brits prefer only eating food they already know. “The Brits are culinary curious people – both when it comes to travel destinations, and experiences whilst away. This study refl ects how food is the focal point for many of us when we travel,” says Julie Pedersen, travel spokesperson at momondo. ” “Food is a natural part of the sensory experience, so it follows that travellers want to taste different things when in new and exciting places. Cooking is so often an expression of culture and travellers can experience something closer to the local experience, by eating local cuisine.” 16 MAY 2014 FOODSERVICE INTELLIGENCE FROM Asian and Mexican foods to lead the way >> Allegra Foodservice’s latest analysis from the Restaurant Brand Portal reveals that new store openings within Asian and Mexican cuisines will be the strongest in the market. RELEASE YOUR INNER HERO FOR HOSPITALITY ACTION WEEK 2014! >> Caterers are being urged to “release their inner hero” and help raise much-needed cash for chefs in need. Trade charity Hospitality Action, which offers a crucial lifeline to people of all ages, working and retired, from the hospitality industry, has organised a fundraising week and asking everyone from hoteliers to chefs and restaurateurs to pull together to support those in serious need. This, the sixth annual HA Week, takes place between May 12-18. In 2013 the charity supported 3,244 people and of these, 1,696 were assisted via their popular grants and befriending schemes, spending £508,000 in the process. The Cavendish Hotel in London made the most of British Sandwich Week coinciding with Hospitality Action Week by donating £2 from each sandwich sold to the charity. They also held an Australian-themed lunch, had an ice-cream van on site and hosted a bake sale, pub quiz, and a raffl e to win an extra week’s holiday, raising £515 in the process. Ema Tukiran, assistant HR manager of The Cavendish, said: “Hospitality Action Week is always a fun-fi lled week at the Cavendish. Our fundraising activities mean that ou team members get a treat alongside raising money. Everyone gets involved with our bake sale and raffl e and no one can resist a treat from the ice-cream van, whatever the weather! People are always thrilled to see the fi nal total of what we have raised a love to see their contribution, no matter how big or small, go to such a worthy cause. If you’d like to take part in HA Week but you’re unsure where to start, visit www.hospitalityaction.org.uk/haweek or email fundraising@hospitalityaction.org.uk In the next 12 months, major growth in Asian food will be driven by branded operators including Pho, Busaba Eathai and Giggling Squid, and growth in Mexican cuisine will be fuelled by the expansion of Tortilla, Barburrito and Chimichanga. Many of these operators have small estates, meaning even a few openings will be seen as signifi cant growth, yet large, established operators Wagamama and Las Iguanas are set to grow strongly as well, at around 20%. This indicates that British consumers are increasingly interested in adventurous fl avours. The highest number of restaurant openings in 2014 will be in British food, at 117 new outlets. This is being fuelled by the expansion of well-performing pub chains, including Wetherspoon and Hungry Horse, and also informal all-day concepts Bill’s and Loungers. British food is followed by Italian, where growth will be driven by Prezzo, PizzaExpress and Carluccio’s. These are well-established chains with proven scalability. Allegra Foodservice’s director, Simon Stenning notes that: “There are clear signs that British consumers are embracing more adventurous fl avours and cuisines within their restaurant repertoires. Although Asian and Mexican food will be key drivers, we are expecting healthy growth across the sector in 2014.” r k r r and ” rg.inclu a and Italian These with Alleg Stenn signs embra cu repertoi g


Stir it up magazine May 2014
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