Food, Glorious Food at The AHC
18th September 2019
The number of vegans in the UK is set to skyrocket by 327 percent by 2020, according to a new survey by finder.com and with the environmental, health and ethical benefits of veganism beyond doubt, we are keen to ensure all dietary choices, including veganism, are supported during The AHC 2019. In collaboration with talented new head chef at the Hilton Manchester Deansgate, James Yates, The AHC Team have been working hard to create a mouth-watering F&B offering for delegates, to sustain, fuel and energise you throughout your conference experience.
Trotting merrily along that theme, our F&B panel session - Live to Eat or Eat to Live – Keeping Pace with the Food & Beverage Market moderated by Mark McCoulloch, THE Food and Drink Marketer in conversation with Thibault Bouquet de Joliniere from Initiative Group, Alex Lewis from Deliveroo for Business, Nicholas J Northam from Interstate Hotels | Resorts and Jon Yantin from Stake Concepts is set to discuss trending topics within this space. We snuck in a chat with Mark in advance of this panel who, on the subject of hotels hosting “dark kitchens” so food delivery aggregators such as Deliveroo can supply in-room takeaways for customers, feels this could provide the ability for hotels to be agile in their F&B offering but also cautions what affect this might have on the hotel brand as well as practical implications within the kitchen space and the need for separate entrances so burly jacketed, helmet wearing delivery drivers aren’t clogging up a hotel reception. Mark believes the next wave of investors in the F&B space will be purely data driven with the emotion removed and predicts many of these investors will originate from the food delivery aggregators who have been immersed in data detailing consumer trends, habits and behaviour. Mark says running a hotel and running a restaurant are two different things and “generally people are only good at one thing”. The entrepreneurial spirt that runs high amongst hoteliers could lead to them considering stand-alone restaurants or recognising the opportunity in embracing guests ordering in and making it a comfortable and pleasant experience - “why not invite guests to order their food delivery to your hotel kitchen, eat it in the restaurant and then offer them a drink to accompany their meal?” He is very aware that today’s traveller is living a “flexi-life” with sleeping, eating, working and entertainment integrated throughout the hospitality experience and encourages hotels to recognise this and adapt their offering to reflect this way of being.
We’re thrilled to continue our partnership with The Manchester College for The AHC 2019 which will see students, together with chefs at the conference host hotel, the Hilton Manchester Deansgate, prepare and deliver a mouth-watering selection of patisserie for delegates to savour. These refreshments will be served during the coffee break on the morning of Thursday 10th October at The AHC.
Once again, we’ve teamed up with some scrumptious local restaurants for visitors to The AHC to enjoy during their stay in the city. Both Wood Manchester and Fazenda Manchester are offering promotions to AHC delegates, further information on this can be found here. Enjoy!
We’ve come a long way since #sausagegate.
Join us at The AHC 2019 to Learn, Network, (Eat, Drink) and Be Inspired.
The AHC Team