Mike Haslin, TUCO CEO, has contributed to an insight-packed report exploring the biggest shifts across the foodservice sector, and the vital role brand suppliers can play in supporting operators through it all.
With expert insights from some of the most influential voices in foodservice, Beyond the Plate: Foodservice Matters is a guide to understanding the trends shaping the industry today – and tomorrow
The report covers trends, challenges, and opportunities across five key sectors – with exclusive commentary from industry leaders and practical advice on how suppliers can help operators adapt and thrive:
- Hotels – Technology is transforming the guest experience, from AI-driven personalisation to frictionless ordering. With rising costs and evolving dietary expectations, how can hotels stay ahead? Julian Edwards (Foodservice Consultants Society International) shares his expertise on how the sector is adapting.
- Coffee/Sandwich/Bakery – The food-to-go market is booming, but changing consumer habits mean health, sustainability, and convenience must align. Rhian Thomas (IGD) offers insights on how brands can innovate while navigating rising ingredient costs.
- Healthcare – Balancing nutrition, sustainability, and tight budgets is a constant challenge in hospitals and care settings. Neel Radia (National Association of Care Catering) discusses the critical role of training and how the sector is evolving.
- Restaurants – As consumer expectations shift, restaurants must focus on more than just great food. Social impact, seasonal sourcing, and cost efficiency are key. Kate Nicholls (UKHospitality) explores how the industry is adapting to economic and social pressures.
- Education – University caterers face growing demand for sustainable, nutritious, and value-driven meals. Mike Haslin (The University Caterers Organisation) shares insights on how the sector is responding to the next generation of diners.
Read the report here.