Caterer refines exhibition offering with new foodservice concepts

Cook Street, NEC

Contract catering company Amadeus has launched two new catering concepts from existing partners MPM and the Flying Coffee Bean (FCB).

The catering partners have both refreshed their brand proposition to reflect existing and emerging food trends following in-depth research carried out by Amadeus and the NEC Group.

MPM has taken its inspiration from the ‘street food’ trend to launch its ‘Cook Street’ concept. In each of its four units at the Birmingham NEC — Sizzling Squid, Alice May’s Burgers, The Whole Hog and The Bread Basket — MPM uses sustainable products and deliver street food with a modern, urban twist.

Paul Morris, chief executive of MPM Catering, said: “Our research shows that at live events people are looking less at burgers and hot dogs and more at street food, with the emphasis on quality and convenience. Today people are more aware of, and have a greater understanding for, the source of food — they want to know where the food comes from. We buy our food locally and know its provenance, so we can deliver dishes that meet and exceed customer’s expectations.”

When it comes to beverage, Amadeus’ research shows that the UK’s coffee revolution continues with the ‘third wave of coffee’ movement.

High quality coffee is being produced by independent roasters who are roasting in small batches and they are leading the way in an increasingly specialised and thriving coffee culture.

Caterer FCB has taken onboard this insight and refined its brand proposition to reflect this trend. It is now offering high grade coffee that is roasted in small batches.

As a result of its change of direction, the company has re-named its offering to ‘FCB Artisan Espresso Bars’.

Marc Frankl, food and beverage manager at Amadeus, says the group is tapping into food trends that its customers are craving. “The food and beverage offering at the NEC group has been moving forward towards quality, provenance led food for some time and since launching in spring the new concepts have so far been well received.”

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