Last month saw the launch of two webinars where leading regional food, drink and hospitality business leaders came together to discuss important issues surrounding provenance and food waste.
NewcastleGateshead is recognised far and wide for the warmth of its hospitality. But when our food, drink and hospitality sector is facing the challenges of rising costs and staff shortages, business leaders are actively seeking ways to attract more customers and employees while making efficiencies and reducing waste.
Businesses such as 21 Hospitality Group, Greggs, By the River Brew Co. and BIND NCL discussed the importance of storytelling and managing waste.
NewcastleGateshead Initiative, supported by Newcastle and Gateshead Councils, is leading this food, drink, and hospitality-focused project to help businesses by looking at ways they can reduce their costs without compromising the service they offer customers.
Enlisting Food and Drink North East to deliver two webinars as part of the project, which attracted over 60 food, drink and hospitality businesses from across the region. Each encouraged lively debate and knowledge transfer with special guests, including Terry Laybourne of 21 Hospitality Group, Paul Rhodes of Greggs PLC, Dave Stone of By the River Brew Co., and Duncan Fairbrother of BIND NCL, sharing their unique insights and stories across the two hour-long sessions.
You can view the recordings here