The Caterer Outdoor Summit
The traumatic last two years have taught the industry – and wider society – the importance of being out in the fresh air. And despite chilly lockdown months of outdoor dining, closed borders stopping us from escaping to sunnier climes, and one too many socially-distanced walks outside, the UK consumer still loves the draw of the great outdoors.
Guests are more than happy to battle the unpredictable British elements to experience unique staycations in glamping pods, shepherds’ huts and treehouses, which also market themselves perfectly to those wishing to switch off their phones and get closer to nature. While restaurants and pubs have been looking to maximise their outdoor spaces, creating innovative dining areas which change with the seasons, along with dedicated menu and drinks options which reflect the outdoor setting.
The Caterer ’s virtual Outdoor Summit will take a look at how operators can make the most of their outdoor spaces, from alfresco dining to stylish treehouses in the woods. Join the online discussions to hear tips on how to make your outdoor offering attractive to consumers wanting to enjoy the unpredictable British climate from marketing right through to execution.
In this summit, we take a look at
- What are the macro trends operators need to be aware of and why are guests today so keen to get outdoors and close to nature?
- How do you maximise your outdoor space to create interesting dining areas and increase covers?
- How can hotels upgrade the humble tent and create memorable stays for the increasing number of UK staycationers?
- How do you keep guests warm and comfortable in all weathers?
- What legislation do you need to be aware of when it comes to trading outside?
Speakers:
Agenda:
Caroline Baldwin, features and special projects editor, The Caterer
Speakers:
Mark Sorrill, founder and owner, The Pop-Up Hotel and Hideaway Spaces
The UK is known for its unpredictable weather, so operators considering outdoor spaces and experiences need to have a plan to keep their customers warm and dry in the winter, as well as cool and content in the summer.
In this panel, we discuss:
- How to start planning to make the most of your outdoor space
- How to get the theming and design right
- How do operators ensure continuity between indoors and outside?
- How to tackle the British elements and keep guests comfortable outside
Moderator:
Caroline Baldwin, features and special projects editor, The Caterer
Speakers:
Josh Chadwick, hotel manager, The Tawny
Julie Crump, chief operating officer, Caviar & Chips
Tommo Thomson, owner, Barge East & Skuna Boats
Felicity Cunliffe-Lister, proprietor, Swinton Estate
Trading outside comes with its own set of challenges compared to typical indoor hospitality. In this session, we invite an expert to point out some of the legislative measures operators need to consider before constructing a marquee in their carpark.
Speakers:
James Daglish, partner, Keystone Law
In this panel, we discuss:
- What changes need to be made when it comes to serving food and drink outside?
- How can menus adapt to a new outdoor offering? Are there any dishes you can’t serve outside?
- The power of cooking over flame – how do you go big when it comes to the trend of BBQ cooking?
- How do you maximise flavour outdoors?
Moderator:
Sophie Witts, senior reporter , The Caterer
Speakers:
Steve Horrell, Executive chef, Roth Bar & Grill
Opeoluwa Odutayo, chef de partie / Co-founder and recipe developer, Mortimer House / Ice cream and ting
Thomas Powell, head chef, Kindle
Andrew Clarke, co-founder, Acme Fire Cult