amadeus_glorious_final

FROM VENUE TO MENU PROJECT POD
rattled the choices down to the best of the best.
Designing new menus can be challenging but
it does have its advantages, like getting to try
numerous delicious options. If you take
our burger, we tried ten patties, ten brioche
buns and ten more of everything else. The initial
cook-off allowed us to pick the best relish and
garnish too. Then all the chefs went away and
created different versions. After whittling it
down we were left with the best choice.
“When I think of hot plates I think of
motorway services, ones where customers have
to come to the counter with a tray and someone
places food on to the plate in front of them. This
wasn’t too far removed from what we offered in
some areas and so we have completely rethought
this to improve it for the customer. Now dishes
are prepared and plated in the kitchen after
orders come in via electronic screens from the
front of house teams. We can spend more
time on presentation before the customer
sees the finished article.
“Before these changes we had a library of
dishes that we switched for shows depending on
what they were. This ranged from the type of
show like a trade show, to the gender of the
audience and we believed we had covered all
requirements and everyone had a fair offer.
However, we have rethought this process and
work across all shows at the NEC to keep it
consistent. It’s an exciting change to make and
I know it’s going to work, but I have to admit
that I am a bit nervous – but more excited.
“Our main hope is that we have created some
defined areas for people to enjoy. It didn’t make
20 GLORIOUS
Above: A rack of low ‘n’ slow ribs is a traditional grill favourite
THE EDGE CONCEPT CAN BE FOUND IN HALLS
1, 3 AND 4 AT THE NEC BIRMINGHAM AND WILL BE
LAUNCHED AT THE AUTUMN FAIR IN SEPTEMBER.
sense for the visitors to queue for their hot food,
queue for their drink and then maybe queue
for their dessert. Now they can select their
complete meal in one movement and go away
and enjoy it. None of us like being delayed,
especially when it comes to a meal! The new
areas will now feature an increased number
of tills so visitors can be served more
quickly. And seating has been increased
by 30 per cent after customer feedback
that they want more areas to sit down
and enjoy a coffee.
“With our exciting customer-driven
concepts we feel equipped and ready to
provide a great visitor experience at the
NEC. We’re continually looking at ways to
improve and hope the investment and the
food and beverage offerings reflect the customer
needs. We’ve really enjoyed trying something
totally different, the excitement, and the fear of
something new. It’s been around eight
months in the making. It’s been a
challenge for me and the Chefs
but one we have embraced
with open arms. We now have
four key concepts – meat/
grill, a grab and go deli cafe,
an English concept and an
Italian concept. Every
factor has been considered
from speed of service,
freshness and
preparation, to
equipment and
service style.”
With our exciting
customer-driven
concepts we feel
equipped and ready
to provide a great
visitor experience
BARS
THE
BARS
BARS
B
19 &20 OCTOBER
The UK’s original and most
comprehensive exhibition of . . .
products, services andentertainment
for the outdoor event industry . . .
The Outdoor Event Services Exhibition
Newbury Showground
Berkshire RG18 9QZ
BARS
SHOWMAN’S SHOW 2016
For exhibitor & visitor information contact:
Lance Show & Publications Limited, Courtyard Office,
The Courtyard, Parsons Pool, Shaftesbury, Dorset SP7 8AP
Tel: 01747 854099 Fax: 01747 854634
Email: info@showmans-directory.co.uk
www.showmans-directory.co.uk