HTA Catering Conference: first steps and next steps
This year’s HTA Catering Conference, sponsored by Frobishers, (Wednesday 3 July, Horticulture House, Oxfordshire) is aimed at those looking to take the next steps to grow their catering outlet, develop a pop up or embark on catering for the first time.
Host for the day is horticultural business consultant Neville Stein, who will set the scene by looking at the benefits a catering outlet, whether a permanent café or seasonal offer, can bring to the wider business.
Paul Pleydell from Pleydell Smithyman will then outline what you need to consider in designing your service area and café space, including maximising space, layout and customer flow.
Other features of the agenda include:
Caroline Benjamin from Food Allergy Aware on strategies for dealing with allergies, intolerances and lifestyle choices within your menus.
Bean to Cup versus barista? Looking at all the considerations to take on board when choosing a coffee supplier.
James Debbage from the award-winning Green Pastures Garden Centre and Plant Shop on menu planning, covering customer type, busy times of day, preparation space and “quality over quantity”.
The programme will feature additional case studies from businesses across the industry.