Other topical workshops planned
There’s a fantastic selections of workshop sessions planned for the HTA Catering Conference, all designed to keep you up-to-date with all the latest trends and talking points.
Dining in the Digital Age: The role of social media and psychology in food marketing
A recent study found that 95% of all human decisions are subconsciously made. This statistic almost certainly applies to our food purchasing and consumption decisions. In fact, we make on average around 200 decisions about food each day, the majority of which are subconscious. What does this mean for you? It demonstrates a clear need to your reach customers on an emotional level.
Join Karen Fewell, Founder of Digital Blonde and the Food Marketing School, as she explores how social media can help you make that all important emotional connection and get more people eating at your garden centre. In this workshop, Karen’s thought-provoking talk will draw on new findings from the world of psychology and marketing, with ideas and learnings for a range of catering businesses to take away.
Having an allergy policy, will this increase your customer base?
Are you serving the allergen customer safely? It’s not just about creating a gluten free menu, it’s looking at all aspects around preparing, serving and communicating to the FreeFrom diner, whether it’s an allergy or intolerance!
Are you promoting your FreeFrom offerings on your website, and how you could be portrayed on social media if your staff are bad communicators! In this workshop, Caroline Benjamin MIH, Director, Food Allergy Training Consultancy, will help uncover the myths around the FreeFrom diner; delegates will have the opportunity to share their ideas and best practice.
How to ensure you have nutritional and balanced choices on your menu
In this workshop Rob Owen, Executive Development Chef at Creed Foodservice, will explore how you can adapt your menu to different potential customers, the benefits of using nutritional software to help develop menus and will discuss what is ‘superfood’ and what are the values of it.
Keep your customers coming back
What makes a customer return to your restaurant? And how can you encourage them to keep coming back? Ian Doughty, Partner at Turpin Smale Catering Consultancy presents what you need do to remain the destination of choice amongst your competitors. In this interactive workshop, Ian will share insights on new trends and innovations and how to maximise opportunities, to keep your customers returning time and time again.
How do you develop and retain the best talent?
Some of the UKs most successful catering and hospitality businesses are built on a tried and tested model of developing talent from within. However, roles in this industry are often dismissed as only offering low skilled job prospects; yet significant career opportunities exist, with over 340,000 skilled and managerial staff needed by 2024. But what are the best strategies to retain and develop your staff?
How do you ensure you keep your best talent engaged and motivated? This workshop, led by Simon Kitto, Director at People 1st, will look at approaches to developing your workforce, and will give delegates the opportunity to discuss, debate, share ideas and best practice. Simon will be joined in this workshop by his colleague Anita Duffy, Business Development Manager.
The cost to HTA members is £325.00, plus VAT, which includes the two day conference, dinner and accommodation for single occupancy at The Belfry (£445.00, plus VAT for non-members). Single day only rates are also available for those who cannot attend the full conference.
For more information and to book visit www.hta.org.uk/cateringconference
