Central themes for 2018 will be around forthcoming trends, challenges, opportunities and CSR. The event will shine a light on best practice, from restaurants that seek to eliminate food waste through to those that put staff wellbeing at the very heart of their business.
Interactive panel discussions will be an important part of the day, with some of the biggest names in the industry discussing key issues including staffing, ingredient sourcing and the ongoing casualisation of the restaurant experience.
Restaurant magazine will use its unrivalled national and international contacts list to secure a line-up of some of the globe‘s most progressive chefs and restaurateurs. Some will demonstrate cutting-edge cooking techniques while others will discuss the methodologies that set their establishments apart from the crowd.