Food for thought
Access explores the latest trends and technologies in the concessions sector and finds out how companies are championing sustainability while having to deal with challenges , including rising costs
Words : Joe Gallop
Live events concessions providers are coming under increasing pressure from multiple directions . Venders must meet the ever-changing demands of customers , such as lowcalorie beverages and flexi veganism , while sustainability measures are becoming integral to working at many events , and then there is the need to work with evolving technologies .
Having had to navigate the challenges of the pandemic , venders must now cope with rising costs and staff shortages .
The Nationwide Caterers Association ( NCASS ) director Mark Laurie says that in recent years caterers have become more agile and adaptable to changing demands . “ Businesses are more willing to try different things and to make them work ,” he says .
NCASS ’ membership dropped significantly in the early days of the pandemic but it is now back up to around 7,000 members with 15,000 catering units . Laurie says the number of catering units is usually higher but is still down due to issues including
Mark Laurie Blue Whiting Adam Hempenstall staff shortages . As a result , he says experienced and in-demand caterers are currently being more selective about the jobs they take on : “ A lot of our traders have scaled back and are looking at things that they know they ’ ll make money out of .”
To meet consumer demand , many food and drink vendors are making an increased effort to provide glutenfree options and meet other dietary requirements at events .
Cornwall-based Lost Planet provides catering services at events such as Porthleven Food Festival , Goonhilly 60 and Brighton ’ s On The Beach . Its director Blue Whiting says , “ Good quality mobile caterers offering vegan food has finally found its way in after being highly requested over the past
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