Talking Food with Bidfood

Staying ahead of the curve with key consumer trends has never been as important as it is in today's challenging market. In this episode we speak to one of the UK's most celebrated and acclaimed chefs and spokespeople for the hospitality industry, Michael Caines MBE, about our 2023 Food and Drink Trends. Michael gives us an insightful and realistic view of why and how operators should implement the Trends into menus, and what he expects for the year ahead. Michael is a regular on programmes like Saturday Kitchen, Master Chef and the Great British Menu – and we're absolutely delighted he can now add the Bidfood Talking Food podcast to his list! For the food and drink trends we discuss in this episode, we worked in partnership with CGA by NielsenIQ – out of home insights specialists - to come up with the key food and drink trends set to shape the market in 2023. As well as a bespoke consumer survey, we commissioned depth interviews with food influencers and chefs, and added a wealth of desk research too. The 6 Trends of 2023 are: Retro Love, Pizza Evolution, In the Spirit, Nature's Gifts, Conscious Choices, and finally Flavours Less Travelled (an umbrella trend featuring the emerging cuisines). To find out more about the 2023 Food and Drink trends we discuss in this podcast, read our interactive guide here: https://www.bidfood.co.uk/2023-food-and-drink-trends/

We've all been grappling with inflation and the cost of living crisis. As a result, the hospitality sector has come under a lot of pressure and businesses are looking at all routes for cutting costs and boosting their bottom line, whilst still bringing customers through the door with a menu that wows them. In this episode, we take a look at the role your drinks menu can play in mitigating the soaring prices we're seeing, as well as the trends and opportunities you can leverage to encourage spend. In this episode, Joe Angliss welcomes Matt Towe, Head of Marketing at Unity Wines, Beers and Spirits, and Carolyn Sharp, Category Support Specialist to chat through some top tips and advice on how to boost your drinks offer so you can make your drinks menu work a lot harder in supporting your bottom line. Find out more here about our Unity wines, beers and spirits range: https://www.bidfood.co.uk/our- products/own-brand/unity/ Learn more about the training support that we can provide for your teams here: https://www.bidfood.co.uk/our-products/own-brand/unity/drinks-training/ For support on wine lists and drinks menus click here: https://www.bidfood.co.uk/our- products/own-brand/unity/wine-lists/ Watch our fun and inspiring videos about great wine matches and wines less travelled here: https://www.bidfood.co.uk/our-products/own-brand/unity/wines/

The Plastic Packaging Tax (PPT) came into effect on the 1 st of April 2022 to provide a clear economic incentive for businesses to use recycled plastic in the manufacturing of their packaging. However, before its implementation, there was confusion surrounding whom the responsibility lies within the supply chain to pay the tax and what kinds of plastic polymers are included in the legislation. In this episode, Bidfood's Sustainable Packaging Manager, Graham Hasting-Stiles explains the tax in full detail, while also sharing his vast expertise in all things plastic. Tune in to find out how the Plastic Packaging Tax is affecting the industry, the challenges it poses to businesses, as well as the benefits to the environment. Graham also shares some great advice on what businesses can do to reduce their plastic usage (perfect to prepare you for the Single Use Plastics ban) and what Bidfood is doing as an active member of the UK Plastics Pact 2025. Visit our dedicated webpage, which includes an overview of the PPT and our fun and educational quiz: https://www.bidfood.co.uk/plastic-packaging-tax/ For more information on the topics discussed, please visit: https://www.bpf.co.uk/

We understand how the cost of living and food inflation has affected the industry over the past six months. While centre of plate is the biggest cost factor, it is also the biggest margin driver. So chefs must juggle the price of meat, the quality, taste and affordability of their meat dishes, as well as profit margin when planning menus. In this episode, join Catherine Hinchcliff, Head of Corporate Marketing, as she hosts Culinary Development Chef, Damon Corey, and Farmstead Master Butcher, Darren Shaw. The two discuss what you can do to alleviate the impact of the rising cost of fresh meat and poultry on your menu, and ways to increase the margin you can make from your centre of plate. Chef Damon hints at the kinds of delicious dishes you can make that stretch your protein without pulling at those purse strings. And, Darren has some advice on how to gain confidence with some easy butchery skills in the kitchen. Tune in for some more great tips! Watch our video where we show you what you can do with chicken inner fillets: https://youtu.be/VcRQq3dA4IE And to find out how to trim down a striploin into different cuts, watch Farmstead Master Butcher, Jim Doherty here: https://www.youtube.com/watch?v=GeeNGbBFqRk To learn more about our Farmstead brand and our meat experts visit: https://www.bidfood.co.uk/our-products/own-brand/farmstead/

Becoming more sustainable and reducing our emissions is such a pressing issue for all business, particularly those involved in the hospitality industry, given its importance to consumers and clients, in attracting and retaining employees, as well as increasing regulatory requirements. Yet many businesses feel overwhelmed when they look at how to get started and where to focus their efforts. To share what UKHospitality are doing to support hospitality businesses in reducing their impact on the climate, we're joined by Kate Nicholls OBE, their CEO who talks through the practical ways that businesses can get started on this. Together with the Zero Carbon Forum, represented by their Director, Kristen Filice, UKHospitality have created a Carbon Calculator, which helps simplify the process of calculating emissions for businesses large and small. Kate and Kristen talk about their collaboration and the tools and tips both organisations have developed that help businesses get started with a sustainability strategy and take practical steps to reduce their emissions, really engage staff and deliver their sustainability goals. You can access these fantastic resources, tips and tools here: Roadmap: https://zerocarbonforum.com/assets/pdf/final-ZCF-roadmap.pdf www.ukhospitality.org.uk/page/CarbonNetZero The Carbon Calculator: www.ukhospitality.org.uk/page/UKHCarboncalculator What UKHospitality are doing on sustainability: www.ukhospitality.org.uk/page/sustainability/

Having only just got to grips with Natasha's Law, food businesses and caterers are now faced with another piece of legislation, Calorie labelling for the out of home sector. When implemented on 6th April 2022, it will mean that it will become mandatory in England to share accurate calorie information on food and drink at the point of choice, for larger operators with over 250 employees. Calorie labelling is being introduced to help consumers make informed and healthier choices when eating and drinking in the out of home sector. This requirement to display calorie information also aims to encourage reformulation, with businesses providing lower calorie options for their customers. To breakdown the new legislation into simpler terms, we're joined by Samantha Mollart, Nutrition and Allergens Manager at Bidfood as well as Natalie Bance, Bidfood's Senior PR & External Communications Manager. We go on to discuss which businesses fall in and out of scope and how those in scope can prepare and be ready for calorie labelling. We also gauge how the industry is feeling towards the legislation and the hurdles they face as the introduction date in April looms upon the industry. To help make your life easier when preparing for this, we also go through all of Bidfood's fantastic support tools for customers we have available. To find out how else Bidfood can support you, find more support here: https://www.bidfood.co.uk/calorie-labelling/

For this episode, we're breaking down the greatest challenges that school caterers are facing to feed children quality and nutritious meals this year. We're joined by Dr Andy Kemp MBE, Group Sales and Marketing Director at Bidfood as well as Jacquie Blake, National Chair of LACA, the professional body for education. With various costs rapidly rising, including the cost of food, fuel, and labour, caterers are increasingly faced with more challenges to provide quality school meals for children. We go on to discuss how funding for Universal Infant School Meals are not changing in-line with external factors on the economy. This means school caterers are faced with greater difficulties in balancing costs with providing a nutritional meal, and these are meals that play an essential role in a child's learning and development. On top of this, families across the UK are set to be badly affected by these changes, with thousands of people edging towards poverty and needing support through Free School Meals. Our guests discuss the importance of funding and feeding children quality food, plus what caterers can do to help alleviate these challenges they face. As well as this, we talk about why Andy lent his weight to calls for more government financial support for the industry at the All Party Parliamentary Group meeting, where they discussed the importance of funding for Universal Infant Free School Meals. He has also written directly to Prime Minister Boris Johnson and a number of other leading politicians which points out measures needing to be taken to support the industry. To find how Bidfood can support you, find more support here: www.bidfood.co.uk/schools For support on other challenges the industry faces, go to: www.bidfood.co.uk/unlock-your-menu/

As the health trend looks set to continue to rise in 2022, we surveyed consumers and scoured the market to discover what ‘being healthy' actually means to consumers when they're eating and drinking out at the moment. In this episode we spoke to Jim Wealands, Group Food Development Director at CH&Co, about the central role health and wellness plays in their strategy. We also break down our research findings and discuss ways in which operators can embrace this trend whilst maximising revenue. Our Trends for 2022: www.bidfood.co.uk/food-and-drink-trends-2022/

Interested in discovering what plant-based alternatives to include on your menu? Learn more about what you can do for Veganuary and what our new V Kitchen range has to offer by listening to this episode! To discuss this topic, we are joined by Zoe West, Senior Corporate Engagement Specialist at Veganuary and Martin Eshelby, Food Innovation Manager for Bidfood. We discuss ingredients, plant-based alternatives, flavours and textures that can help you to create an exciting and creative vegan offer for your customers this year. Learn more about Veganuary and the support they can provide you: https://veganuary.com/try-vegan/?d=bidfood Learn more about our V Kitchen range here: https://www.bidfood.co.uk/v-kitchen/ Sign up to our Veganuary webinar for recipe ideas here: https://www.bidfood.co.uk/events/ Find all our other recipe advice here: https://www.bidfood.co.uk/v-kitchen-recipes/

The food delivery market has seen huge growth since the start of the pandemic, accelerating its already substantial development before Covid-19 hit our shores. New delivery concepts like dark kitchens and host kitchens have arisen and are now cementing their place in the market, and in this episode we look at these concepts, the sustained boom of the market and talk tips on how you can take advantage of it. We're joined on the podcast by Jamie Moore, European Sales Director at KBOX, Ian Thomas, Landlord of The Old Reindeer Inn in Banbury and Cally Ip, Customer Marketing Executive in our team. Tune in to gain an insight into the 2021 food delivery market! Find out more about KBOX here: https://www.bidfood.co.uk/kbox/

Are you wanting to learn about new flavours shaping consumer choices in 2022? Peter Martin, founder of Peach 20/20, and Catherine Hinchcliff, Head of Corporate Brand and Insights at Bidfood, join the podcast to discuss the key themes trending in food and drink for 2022. We go in-depth on the ingredients, flavours and cuisines less travelled that can help you stay ahead of the curve with your menus. Learn more about our 5 key trends in food and drink for 2022 here: www.bidfood.co.uk/food-and-drink-trends-2022/ Flavours less travelled: www.bidfood.co.uk/food-and-drink-trends-2022/flavours-less-travelled/ Health is wealth: www.bidfood.co.uk/food-and-drink-trends-2022/health-is-wealth/ The Greta effect: www.bidfood.co.uk/food-and-drink-trends-2022/the-greta-effect/ The wow factor: www.bidfood.co.uk/food-and-drink-trends-2022/the-wow-factor/ Celebrating British: www.bidfood.co.uk/food-and-drink-trends-2022/celebrating-british/

Merry Christmas from everyone at Bidfood! In this episode, we're discussing all things you need to consider as we approach the busy Christmas and New Year period. We've conducted some research on Christmas for consumers to understand exactly how they plan to spend it this year and what they want on the menu. We expand on this and look to find solutions for you to take advantage of. Holly Rogers, Senior Insights and Research Executive and Laura Mason, Senior Campaigns & Brand Manager join the podcast to provide their expert opinion for this one. Learn more about how we can support you this Christmas to help you make it a truly special time for your customers: www.bidfood.co.uk/christmas/

It's no secret that our industry has been met with a series of challenges over the past 18 months, impacting things right across the supply chain. The effects of the pandemic, coupled with the impact of Brexit, has led to HGV driver shortages, CO2 and manufacturing shortages, a nation-wide fuel crisis and now a back-log of vehicles needing fixing due to a shortage of parts… and that's just the tip of the iceberg! Taking a deep dive into the cause of these problems and discussing what needs to be done as we approach the busy Christmas and New Year period, Andrew Selley, CEO of Bidcorp UK and James Bielby, Chief Executive for FWD join the podcast. This is a must listen for anyone impacted by what our industry is currently navigating!

We're pleased to launch this special episode in support of World Alzheimer's Month. Bidfood customer Rob Byrom from Hallmark Care Homes joins Gemma Benford, Head of Customer Marketing, to discuss Hallmark's approach to catering for residents with dementia. We discuss creating a desire for eating through aroma and visual cues, the ways Hallmark tailor their menus to suite residents' requirements, keeping things simple and the important factors in creating food that people simply want eat. We also venture into perspectives on the future of catering in care. It's one not to miss! To download our new guide to catering for dementia visit: www.bidfood.co.uk/catering-specialist-diets/dementia/ To find out more about Caterers Campus visit www.bidfood.co.uk/care-homes To become a customer visit www.bidfood.co.uk/become-a-customer

The past 18 months have brought about a lot of change for the industry and fast approaching is one of the most notable and pressing changes – Natasha's Law. Natasha's Law, more formally known as prepacked for direct sale (PPDS) requirements, comes into effect on Friday, 1st October 2021. These changes will require food businesses to label PPDS food with a full list of ingredients containing emphasised allergens within, bringing the provision of allergen information in line with labelling for prepacked food. In this episode, we delve deeper into getting ready for Natasha's Law, exploring the hurdles and the opportunities as a result of the legislation changes. Our expert guests also provide their useful advice to support food service businesses in feeling prepared and confident going forwards. Joining Joe Angliss as co-host for this episode is Natalie Bance, Senior PR and External Communications Manager, as well as guests Jim Cathcart, Policy Director at UKHospitality, and Samantha Elliot, Nutrition & Allergen Manager at Bidfood.

Sustainability and ethics are just as much of a concern to consumers now as they were before the pandemic, and many would argue even more so with the clock ticking on global warming. In this episode, the third in our Trends 2021 Updated series, we take a look at the Careful Consumption trend, exploring how consumer and business concerns about our impact on the environment are reflected in their menu, ingredient and product choices, how demand for plant-based products and innovation are evolving, and some creative and practical tips on minimising food waste. They also put forward some advice for operators looking to make more sustainable choices in packaging and talk about examples of best practice they've seen that have inspired them. Catherine Hinchcliff returns to join Joe in co-hosting this podcast, along with Wendy Bartlett, founder of bartlett mitchell, and Catherine Ekundayo, Category Executive at Bidfood. Learn more about our trends here: www.bidfood.co.uk/2021-food-trends/ Resources from bartlett mitchell from their experts: www.bartlettmitchell.co.uk/category/expert-guides/

This year has been unlike any other and consumers' priorities and choices are really shifting. Because of this, we decided to launch a 2021 Trends Update, and take a deeper look into how our key 2021 food and drink trends have evolved throughout the year. In this second episode of our Trends Update series, we'll take a deep dive into our Wellness My Way trend. We uncover some of the key sub-trends we're seeing grow and emerge in this area, and we discuss practical and simple ways in which operators can incorporate the wellness trend into their offering. Plus, our Food Development Chef Wayne discusses how some of these can be applied in the education and care sectors. For the episode, Holly Rogers, Senior Research and Insights Executive, joins as a co-host with regular host Joe Angliss. They are joined by Samantha Elliott, who is our Nutritionist at Bidfood, and then Wayne Wright from our Food Development team who discusses his expert opinions on how this trend can be applied specifically to the education and care sectors. To learn more about our trends, go to: www.bidfood.co.uk/2021-food-trends/

Food and drink trends have been evolving at a really rapid pace since the pandemic began, fuelled by changes in consumer behaviour and attitudes. Our Insights team have put together an update on the most important changes, highlighting the implications for operators. In the first podcast episode, we'll be focussing on Global Cuisines, understanding which stand out the most right now, and why, as well as taking a look at how to embrace these in your menu planning and offer, so that you can hit the mark with your customers as you open and rebuild trade. Joining Joe Angliss to co-host this podcast is Catherine Hinchcliff, Head of Corporate Marketing and Insight at Bidfood, along with Michal Seal, Marketing & Corporate Communications Director at Elior UK, Karl Chessell, Director of Hospitality Operators and Food at CGA, and Martin Eshelby who is our Food Innovation Manager at Bidfood. To see more on our trends, go to: www.bidfood.co.uk/2021-food-trends/

In this episode, we're supporting Nutrition & Hydration week, with top tips and support for the care sector to help residents stay hydrated. We discuss the symptoms of dehydration to look out for, food and drink ideas to increase fluids across menus, and the best way to support residents. Joining us on the episode are two of our fantastic food development team, Pam Maclean, Food Development Manager and Wayne Wright, Food Development Chef. To find out more about our work within the care sector: www.bidfood.co.uk/care-homes/ To become a Bidfood customer: www.bidfood.co.uk/become-a-customer/

For this episode we're talking through research results from a recent survey we produced in collaboration with market research agency, Savanta. The survey focuses on consumer expectations for staycations and the opportunities you can capitalise on, for what is set to be a boom in the UK tourism market. As well as that, we'll also talk through what the market has in store for us through this summer and onwards. To help digest this, regular host Joe Angliss is joined by David King who is our Senior Customer Marketing Manager and Jonny Sim, who is a Campaign and Activation Manager at Bidfood. For more support on getting staycations ready, go to www.bidfood.co.uk/staycations To see how else we can support you to get ready to relaunch, go to: www.bidfood.co.uk/covid-19-support/relaunch-ready/

As we slowly get to the next milestones of fully reopening, now is all about having everything in place to make sure you have the best food and drink offer available for welcoming back customers. In this episode we go through key consumer insight, ways of growing spend, menu hints and tips, plus cuisines to watch out for over the next few months. Joining Joe Angliss to break this all down is, Gemma Benford, our Head of Customer Marketing, and David King, our Senior Customer Marketing Manager. For more support on getting ready to relaunch, go to: www.bidfood.co.uk/covid-19-support/relaunch-ready/ To find our blog which summarises the key points discussed in the episode, go to: www.bidfood.co.uk/blog/get-relaunch-ready/

For this episode, we’re talking to contract caterers about how they’re having to adapt in the short term and long term to rebuild and grow in a much changed landscape. Our guests Paul Brown, Business Development Controller for Bidfood, Alex Briggs, Head of Catering for Mitie, and Samantha Davis, Head of Operational Procurement for CH&Co, provide us with their take so far and give us a taste of what the future looks like too. This was a panel discussion which took place during our Big Food and Drink Show on 19th-21st April. To see the other panels and presentations from the show, go to www.bidfood.co.uk/events

With the government now setting up a roadmap for opening after this lockdown, attention turns to how foodservice can adapt and get ready for what will hopefully be a boom in the summer for the industry. Based on the latest insights into the market and the new upcoming rules, we’ve collated our 6 predictions for what will happen this summer. To discuss this subject, we are joined by Justine Hopkinson from Bidfood New Zealand and Shonay Shaw from Bidfood Australia. Both have been through post-lockdown summers and have some fantastic insight to share on how consumer behaviour has developed due to the pandemic. For this episode, Joe Angliss is joined by our Head of Customer Marketing, Gemma Benford, as co-host. For more support relating to Covid-19, go to: www.bidfood.co.uk/covid-19-support/ To find the blog which summarises the key points discussed in the episode, go to: www.bidfood.co.uk/blog/

For this episode we are continuing with support for your business in this 3rd lockdown by talking about ideas for generating revenue. To discuss this, we are joined by Elio Elia, who is a Supply Chain & Purchasing Manager for Chopstix Group. In the interview, we go through what they have done to capitalise on revenue opportunities over the last few months, including how they’ve expanded into the new delivery world of virtual brands and dark kitchens.

In this episode Joe Angliss is joined by Emily Lowery, our Social Media Manager, to discuss how powerful social media is as a marketing tool in foodservice. In a time like this as we endure another lockdown, it is a really important time to use social media to drum up attention and keep customers engaged with your business. During the episode, Joe and Emily discuss 5 top tips for a successful social media strategy: be active, share your story, leverage local, show your face, and encourage engagement. For more support with Covid-19, go to: www.bidfood.co.uk/covid-19-support/

Wider social trends continue to reveal the shifts in consumer attitudes, behaviours and lifestyles, showing how economic, social and sustainable influences are changing how we think, how we make decisions and how we act. To understand how these five wider social trends are going to influence food service for 2021, Joe Angliss is joined by Lucy Pedrick who heads up Bidfood’s Insight team, and also Laura Gillespie who is an Insights Director at the global insights agency, Kokora. Go to www.bidfood.co.uk/2021-food-trends/ for more information on all of our food and drinks trends for 2021, including our trends bible!

As well as looking to improve the health of the world we live in, we are also trying improve our own health by considering different diets that offer optimal wellbeing and virus protection. This mind-set has developed and grown rapidly since the outbreak of Covid-19 as consumers saw this as an opportunity to get fit and healthy. To digest how this will impact foodservice, Joe Angliss is joined by Lucy Pedrick, Bidfood’s Head of Insights, and also Sophie Mancuso, Senior Editor from thefoodpeople – a global food trends and ideas agency. Go to www.bidfood.co.uk/2021-food-trends/ for more information on all of our food and drinks trends for 2021, including our trends bible!

Food and drink trends for 2021: The New Normal Consumers are becoming more health and safety conscious, assessing not only the virus risks of eating and drinking out, but also the choices and content found on menus. Dishes need to meet a range of growing dietary requirements; we want our food to be made with love and care, and to be delivered in the same way. Safety is a top priority impacting on everything from production and ordering, through to delivery and consumption. To discuss this ever changing and developing trend, Joe Angliss is joined once again by Georgina Triniman from Bidfood’s Customer Marketing team, and also Martin Eshelby who is our Food Innovation Manager. Go to www.bidfood.co.uk/2021-food-trends/ for more information on all of our food and drinks trends for 2021, including our trends bible!

Home-dining has become a staple aspect of our lives over the last few months. Couple that with the move towards nostalgic and classical dishes, our food has become all about comfort eating. The food for the soul trend suggests that warming, familiar dishes will continue to headline home menus, with interesting, uplifting upgrades expected at our favourite dining-out venues when we eat out or bring the eating-out experience in-home. To discuss this new trend for food and drink in more detail, Joe Angliss is joined by Georgina Triniman from Bidfood’s Customer Marketing team and Fiona Speakman who is a Client Director for Food & Retail at CGA, the data research insights consultancy that specifically focus on the out of home. Go to www.bidfood.co.uk/2021-food-trends/ for more information on all of our food and drinks trends for 2021, including our trends bible!

In the new age of transparency, there’s nowhere to hide irresponsible practices or eye-watering air miles. Consumers, now more than ever, are looking to support low-impact and local businesses, as well as brands and producers that align with their values on diversity and equality. To break down the developments in consumer behaviour for “careful consumption”, Joe Angliss is joined by Bidfood’s Head of Sustainability and Change, Julie Owst, and David King from the Customer Marketing team. Go to www.bidfood.co.uk/2021-food-trends/ for more information on all of our food and drinks trends for 2021, including our trends bible!

Without being able to get together or to share food and drinks with others, we're seeking out new ways to enjoy a treat, and to lift ourselves and those immediately around us out of the monotony of isolation or restrictions. The nation has been experimenting with new recipes, techniques and flavours, always wanting our food and drink to be top quality. We’re seeing home-baked sweet or savoury delicacies, through to locally produced flavoured beers or spirits, to create a well-earned element of indulgence. To take a deep dive into the trend to find out how this will impact menus, our host Joe Angliss is joined by Georgina Triniman and Gemma Benford from Bidfood’s Customer Marketing team to go through it. Go to www.bidfood.co.uk/2021-food-trends/ for more information on all of our food and drinks trends for 2021, including our trends bible!

For this episode, Catherine Hinchcliff, our Head of Corporate Marketing is our guest host to discuss the very latest on Brexit and how it will impact our market. During the episode she talks with James Bielby, CEO of the Federation of Wholesale Distributors, along with Bidfood’s Jim Gouldie, Supply Chain Director, and Tim Adams, Director of Corporate Sales and Marketing, about what the food and drink industry can do to prepare as we approach the end of the transition period and negotiations for a trade deal are still in play with the EU. Please note, all information shared is accurate as of 29th October 2020. Head to www.bidfood.co.uk/covid-19-support/ for more on how we can support you through this time.

In this episode Joe Angliss is joined by co-host Vicky Tripp, Campaign Manager for Bidfood to discuss all things Christmas in foodservice. Obviously, Covid-19 is set to have a massive impact for this year, with potential further lockdowns, the rule of six and rising cases on the minds of all in the industry. So we asked Peter Borg-Neal, Executive Chairman for Oakman Inns and Lucy Pedrick, our Head of Insights to discuss how this will impact our customers across the sectors and to provide a bit of clarity on what consumers demands will be for this Christmas. Find more information on our Christmas support here: www.bidfood.co.uk/christmas Please note, all information shared is accurate as of 18 th September 2020

For this episode, Joe Angliss talks with Karl Chessell from CGA and the founder of Turtle Bay, Ajith Jayawickrema about their thoughts on how the market has developed since restrictions were eased and hospitality was allowed to open back up. We cover all the current challenges in the market, changes in consumer behaviour, the Eat Out to Help Out scheme, and we find what their future predictions are. Please note, all information shared is accurate as of 18th August. Head to bidfood.co.uk/covid-19-support/ for more on how we can support you through this time.

In this episode Joe Angliss is joined by Pamela Maclean who is a Food Development Manager as part of our chef development team to discuss reopening kitchens after lockdown. With the 4th July opening date looming upon us, we discuss the key things that chefs need to think about so that you can minimise risk, service a great menu and plan for the future. Please note, all information shared is accurate as of 26th June 2020. Head to www.bidfood.co.uk/covid-19-support/ for links to further resources.

In this episode Joe Angliss is joined by Chris Davies, Managing Director at OMNE to discuss the changes in consumer confidence after COVID-19. Also joining Joe is David King, Marketing Manager at Bidfood, and Peter Martin who is the Vice President for CGA, the founder of the Atlantic Club and a Director at CM&Co. Throughout, we discuss all aspects of consumer confidence and look into what the new hierarchy of importance to consumers is in the post Covid-19 marketplace. Please note, all information shared is accurate as of 15th June 2020. Head to bidfood.co.uk/rally-your-customers/ for further information and a look at the next topics.

In this episode, we talk about the hugely important factors of hygiene and keeping safe environments in food operators. Joe Angliss is joined by Andrew Dorney, our Catering Supplies Sales Controller and Michaela Bateman, our Catering Supplies Category Manager, to discuss the importance of implementing measures that ensure staff and customers are safe when opening after Covid-19. Please note, all information shared is accurate as of 4th June 2020. Head to www.bidfood.co.uk/covid-19-support/product-guides for our guides to help you with both hygiene and social distancing, along with additional guides to support other challenges associated to Covid-19.

In this episode Joe Angliss is joined by Chris Woolfenden, GM at Wimpy, as we discuss all things food-to-go after the impact of Covid-19. Also joining Joe are Gemma Benford, Head of Customer Marketing at Bidfood, and Michaela Bateman, Category Manager for packaging. As the market looks set to grow, we discuss how to make the most of this opportunity with hints and tips and ideas for your packaging range at this uncertain time. Please note, all information shared is accurate as of 21st May 2020. Head to www.bidfood.co.uk/food-delivery-made-simple/ for links to further resources.

For part one of our 2020 Trends episodes, Joe Angliss is joined by co-host Lucy Pedrick, who heads up our Insights team at Bidfood. Joe and Lucy discuss the macro-level social trends Bidfood have identified for 2020, from the rise of nostalgia all the way through to our ever-present eco-anxiety. Joining them is a fantastic line up of guests including Rupak Sharma (Senior Research Director, Future Thinking), Fiona Speakman (Client Director, CGA), Emily Lowery who manages our social media platforms, and Lillie Carr from our Insights team.

For the first podcast of this series, Joe Angliss is joined by David King as co-host from our Customer Marketing team, discussing what the future looks like for pubs and what you can do to be successful in a consistently challenging and developing market. To cover all of this, they are joined by Matthew Tracey (our Food Development Chef for pubs), Graham Townson (National Account Manager for pubs), and Anna Turner (Catering Supplies National Account Manager and board member for the Foodservice Packaging Association)

The fascination of American flavours continues, with much more visibility of regional specialities, ingredients and cooking techniques. Latin American food is building up popularity with fresher, lighter options helping consumers to be a little more healthy but with the same big taste.

As Middle Eastern ingredients become more familiar to us and we realise just how tasty this cuisine is, consumers begin to fall in love with it. Seasonings like za’atar and dukkah are helping to drive this trend as they add a warming spice to any meal.

The Asian cuisine has been trending for a while. Consumers are looking for more authentic, regional variations and for favourite cuisine fusions. With the advent of fun with food and a move away from limiting traditions, we’re able to play with our food and create fusions and hybrids with favoured cuisines.

Afro-Caribbean is a cuisine that is only just starting to trend, although jerk flavours have been around for sometime. This cuisine fits a lot of criteria that us Brits love. It is a cuisine full of flavour, with a good hit of chilli heat.

Mediterranean food has been very popular over the last few years, with the Mediterranean diet answering a number of consumer’s health needs. Now, as authenticity in cuisines becomes more important, following a move towards provenance and origins in our food, regional European foods are taking over.

British food is something to be proud about. With the growing popularity of British food comes not only the embedding of classic British dishes but the remix of traditional plates to suit modern day palates. Buying from local producers, growers and manufacturers means understanding more about our food and where it comes from.

We want to get together and share food with others, and we want that food to be top quality. All time favourites are being remixed giving them a new lease of life. Street food is coming of age and moving indoors to allow informal dining with friends and family.

Social media has become a staple aspect of our lives. Couple that with the move towards interactive dining, and our food has become more experimental. Colour, fun and creativity has ruled our food for a long time and this isn’t set to change.

We are looking to lower our impact on the world we live in. In an attempt to improve not only our health but the health of the environment around us, we're considering different diets and adopting ethical behaviours.

Consumers are becoming more knowledgeable and want to know as much as possible about the food chain. We no longer want mass produced food, we want food that is made with love and care, for us and the environment.

The Talking Food Podcast with Bidfood will look at the issues and opportunities impacting foodservice. Series one is all about food trends, and it’s a really exciting area to work in – constantly changing, often surprising, and always enjoyable. Every year the insights team at Bidfood sets out the food and drink trend predictions for the year ahead, and it's the predictions for 2019 that Bidfood be talking about in series 1.