In this issue, we look at the latest developments and innovations that are changing the way we think about catering and the impact they have on the world around us. Rosanna Spence looks at the Las Vegas bionic bar as the Tipsy Robot takes mixology to a whole new place (page 10). Tackling food waste and creating a top drop, we speak to Toast, the innovative group making beer from wasted bread (page 26). Elsewhere we visit Birmingham’s NEC to experience the new concept from in-house caterer Amadeus. Known as The Edge, the F&B venue o ers four types of dining option under one roof (page 22). As The O2 arena completes its refurbishment of the public spaces on Level One, we nd out about the new concessions innovations (page 14), while we also speak to caterer Ampersand about its plans for the Royal Botanical Gardens, Kew (page 18). Finally, Plant Based News’ Maria Chiorando gives us her thoughts on how tech start-ups are planning a change to the meat production industry with the introduction of “lab meat” (page 50). Thinking about things differently and making changes are integral parts of running a foodservice operation. So, as we head into 2018, think about the changes you can make to your service and how they can positively affect your staff, customers and the environment.
Birmingham’s NEC welcomes some 2.3 million people through its doors annually, and so caterer Amadeus has created a concept that can appeal to its wide audience, writes Joe Bill
Joe Bill discovers how the Royal Botanic Gardens, Kew, has its beliefs engrained throughout Ampersand’s catering operation
Following the Level One refurboshment, we caught up with director of catering operations for Levy UK at The O2 Steve Cova on the new-look concourse.