News Ten things we learned at the FEA Industry Conference

Ten things we learned at the FEA Industry Conference

FEA Industry Conference

en things we learned at the FEA Industry Conference
AI in foodservice: science with seasoning? Plus razzle-dazzle, turbulence and ski jumping

FEA Conference 2025, 12^th-13th November 2025, De Vere Cotswold Water Park Hotel

“It’s a crazy world” said Emma Brooks in her opening remarks and her opinion was echoed by Declan Curry and Mike Jones, who talked about the volatile global market fuelled by, amongst other things, wars, financial crashes, pandemics and what Dr Stadelmann later described as ‘the elephant in the room’ – Trump’s tariffs. In the foodservice sector, some major brands have struggled and UK pubs are closing at a rate of one per day. It’s not all doom and gloom, though: the top 100 restaurant groups have seen profits rise by 18% and brands such as Sides, which are building for the current market (using streamlined kitchens and simple menus, for example), are doing very well. Their success fitted in well with the theme of the 2025 conference, ‘Business Agility.’ And there was no doubting the big topic of the day (no, not ski jumping) – AI.

So, here are ten things we learned at Conference

QSRs in the USA are digitising rapidly. McDonalds is installing AI enabled kitchens and ‘ready on arrival tech’ that’s cutting waiting times by 50%. Chick-fil-a is testing 24 hour vending machines and using the Cloud to speed up the customer experience.

The return of restaurant razzle-dazzle. Chef theatrics at the table, such as flambe cooking, are making a comeback. US consumers say they value experience over price. Hence the rise of multi-sensory eateries – where light, sound and FX all play a role in the customer experience (as well as the food, of course).

Adaptable premises. Designers need to build flexibility into their premises, so they can adapt to changing demand. It’s already happening with the hotelification of the workplace (think therapists, sleep areas and gyms as well as fancy cafes), which is magnetising people back to the office who were choosing to work from home. Meanwhile Bambi Bar in London’s Hackney exemplifies the adaptability theory, mutating from coffee shop to restaurant to music venue through the day.

NextGen is the next thing. FEA’s bold initiative is all about attracting young people into this brilliant industry, by giving them the knowledge and tools they need.

AI is the new sous chef. Yes, artificial intelligence is already having a huge impact and it will continue to do so. It’s overseeing mundane tasks like cooking vegetables so that chefs can get on with being more creative. It can help in all sorts of other areas, too, from menu development to allergen control.

AI boosts profits. 78% of companies use AI and 71% say it increases revenue. 82% of foodservice operators plan to increase their use of AI. AI can make businesses more agile. We shouldn’t be scared – it’s just another tool, an enabler. In the kitchen it’s already being used to, for example, predict parts failure (reducing downtime) and analyse food waste (one hotel group reduced food waste by 30% using AI).

AI helped Spurs increase F&B from £15m to £50m. That was through areas like analysing customer preferences, so the club could focus on them. Mark Reynolds described AI as the future of the kitchen, combining science with seasoning, data with creativity, and man with machine.

Investing in advanced technology needs a user warning. Embrace innovation, but buyer beware: your investment could be obsolete in two years, so make sure it’s scalable. Plus, you need to be aware of cybersecurity risks – data security is a minefield. When it comes to your company strategy, use AI to advance it, not to define it.

AI won’t replace the human touch. People are what counts. AI can’t replace passion, either – the human touch will be a hospitality essential for the foreseeable future.

Don’t ski jump using an old helmet tied on with string. According to Eddie the Eagle Edwards, the string tends to break mid-flight. Our advice: don’t ski jump, period.

The award winners

Conference sees FEA announce its award winners, including the Outstanding Contribution to the Industry Award. This year’s worthy winner was Malcolm Skinner of Marren Microwave, who was described as ‘full of integrity’ and ‘a man who is hugely supportive of his family, his friends and, of course, of the industry he loves.’

The FEA Chair Awards, which honour people who have helped to drive the foodservice industry forward, went to Paul Anderson of Meiko, Paula Sherlock of Signature FSE and the FCSI’s Julian Edwards.

In the FEA Charitable Endeavour Awards, sponsored by Mieko, the Company category was won by Gail’s Property, who raised £3,700 for the Gurkha Welfare Trust in a 100km walk over the South Downs. The 'Sensational Six' won the Team category – they are Claire Moss, Matt Greep, Max Barnes, James Olbort, Joe Stockwell, and Suzi Forster. They raised £22,125 for the Children’s Adventure Farm Trust by navigating 620 kilometres in Sri Lanka in two Tuk Tuks. Chris Fay won the individual award. He took part in the Swim Serpentine event and helped raise over £18,000 for the Whale and Dolphin Conservation charity.

A powerhouse speaker platform

Michael Jones head of the contents team for the FCSI worldwide – he was voted ‘editor of the Year’ at the CMA’s international content marketing awards 2020. The conference facilitator, he presented on global foodservice trends.

Emma Brooks chair of FEA and MD of Quintex Systems – the Foodservice Equipment Association’s first female chair, she opened and closed conference with a mix of thought- provoking insights and enthusiastic comments.

Declan Curry broadcaster and journalist – gave a fascinating economic update and prediction. Early in his career he wrote for the Caterer and Hotelkeeper.

Claire Smith, MD, and Tansin Blankley, senior designer, ABDA Design Consultants – they gave a lively presentation on designing hospitality premises for agility, so they can adapt to new purposes.

Dr Peter Stadelmann, CEO of Rational AG – in a fascinating interview he was asked about successful business, replying “Only the fittest survive – so you have to get fitter!”

Mark Reynolds, executive chef, Levy UK, and national chair, Craft Guild of Chefs – he currently oversees The O2, The Oval, Chelsea, Brentford, Goodwood Estate and Tottenham Hotspur, spoke about front of house kitchen technology in use.

Greg Archer MBE CFSP, chair of FEA’s education and training committee and MD of Contiquip Limited, – presented FEA’s exciting NextGen plans.

Tim Davies, CEO of Projekt Rising – he spoke about AI from an operator’s POV. He said of his company, “We build AI solutions. We create unfair advantages!”

Change Ge, senior fellow, University of Lincoln, and director of CG Vision Consultancy – talked about understanding how to use AI, covering ethics, policy, governance and regulation.

Emanuela Delgado, GVP of growth and innovation at Partstown – spoke about the way the company has embraced AI, looking at how to use it to make business more agile and drive growth.

Eddie the Eagle Edwards – a brilliantly effervescent speaker, but his antics definitely fall into the ‘don’t try this at home (or anywhere else)’ category.

The Conference in numbers

140 – the number of diners at the Opening Dinner on 12^th November

£3,680 – the amount the above 140 diners raised for Military vs Cancer charity

12 – speakers at Conference

14 – sponsors of the Conference (thanks, guys!)

182 – delegates who attended Conference

142 – guests at the Conference Gala Awards Dinner

73.5 – metres that Eddie the Eagle Edwards jumped at the Calgary Winter Olympics, coming last but setting a British record

2026: next year’s FEA Industry Conference is at the De Vere Wokefield Park Hotel, Reading, on November 18^th and 19^th. For information contact FEA.

FEA would like to thank the Sponsors for the 2025 Conference:

Blue Seal; DNA Payments; Exclusive Ranges; Falcon Foodservice; HRC; Meiko; Partstown; Rational; Smeg; Specifi; TableCraft; Unox; Vendex, Winterhalter

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Beverage
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Warewashing

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Ten things we learned at the FEA Industry Conference

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