From the intelligent design of space available, to the interior fit-out and final installation of equipment and furniture, and right through to post warranty service there is a lot to cover when it comes to food preparation.   

Whether you are a large garden centre chain or a family run independent, getting your prep area right is crucial, and there is a model execution for every business.

Charlie Weller, from Space Catering will discuss the considerations you should make before planning for or redesigning a food preparation area at the HTA Catering Conference – A Slice of the Pie. He will touch on the most effective use of space, type of kit to use and effective ways you can make the most of the limitations your business has to still have a great offer.

Sponsored by Frobishers, the popular one-day event takes place next week on Wednesday 3 July at Horticulture House in Oxfordshire, and is packed full of top tips and practical advice for those looking to take the next steps to grow their catering outlet, develop a pop up or embark on introducing catering for the first time.

Other speakers include:

Horticultural business consultant Neville Stein who will host the day and will set the scene by looking at the benefits that a catering outlet can bring to your wider business whether a permanent café or a seasonal offer.

Paul Pleydell from Pleydell Smithyman will then outline what you need to consider in designing your service area and café space looking at topics including maximising space, layout and flow.

Caroline Benjamin from Food Allergy Aware will look at how best to consider customer’s diets from allergies and intolerances to lifestyle choices like vegetarianism and veganism.

Helen Joyce from Thirsk Garden Centre will speak about how they go about running their coffee shop in a rather different way – using high quality tea, coffee and cake and investing in high quality equipment that enables them to deliver simple quality food super-fast.

James Debbage from Green Pastures Garden Centre will look at considerations around menu planning and how to make the best of what you offer.

Sarah Willis, Restaurant Manager of Woodys at Thurrock Garden Centre will speak about how they linked their ‘A Summer of Fun’ campaign into their catering offer.

There will also be a coffee related panel session featuring representatives David Blair from Beanworks and David Beattie from Rounton Coffee looking at all the aspects you should consider before serving it in your garden centre.

Many thanks to our sponsors:

Headline Partner – Frobisher’s

Exhibitor Partners – Beanworks, Change Tea, CPL Online, Dawn Foods, illy, Meiko UK, Organix, Pleydell Smithyman, Rounton Coffee and Space Group

There’s still time to book your place at where you can also download a free catering report.

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