Will Christmas favourites take over menus throughout the festive season?

As the festive season fast approaches, the hospitality sector is no doubt already preparing their menus for a busy but profitable few months. Christmas is the perfect time for the industry to not only embrace the madness but also boost profits and maximise sales.

From pumpkin spiced lattes to the perfect mince pie, will we see traditional favourites take over the menus for 2018 or are consumers looking for more contemporary twists on the classics this Christmas?

Talking about how businesses can make the most of the buzz surrounding the holidays are our many #TRS2018 exhibitors who will be shedding some light and showcasing their products.


Jonathan Harvey-Barnes, Senior Business Development Chef, Essential Cuisine (GC10) says that a successful Christmas menu requires some versatile products:

“Christmas can be a real test for chefs. Tradition states that consumer demand for festive roasts and associated party food increases with the onset of the season – and, with such a spike in demand, versatile products that enable them to offer the best quality, adhere to a number of dietary requirements, and remove the cost and labour headaches, really come into their own.

Jonathan also looks at one of the key ingredients in every Christmas dinner:

“With 70% saying they would be put off returning to a site that served sub-standard gravy we urge chefs to look again at what they’re serving this Christmas – good gravy is such an important consideration.”

When it comes to other staple Christmas dinner additions, KFF, who is exhibiting on stand GC29 at #TRS2018 warns, “Don’t forget the classics! Trends are one thing, but many will still want to see turkey, pigs in blankets, cranberry sauce and the rest.”

Having said that, KFF also understands the importance of catering for everyone:

“It is imperative that casual dining operators offer dishes that accommodate the rise in vegetarians and flexitarians this Christmas. There has been a significant increase in the demand for meat-free food over the last year, not just by vegetarians, but also those who follow a meat-free diet as a lifestyle choice.”


Throughout The Restaurant Show’s three days, many exhibitors will be showcasing their products, especially those looking to boost sales this Christmas.

Ice Entertainments (stand UY21) are looking forward to seeing the dry ice trend grow this Christmas and have created The Icicle (Dry Ice Drinks Stirrer) helping to revolutionise menus, events and parties by creating a breath-taking winter wonderland theme to signature dishes and drinks.

Whilst exhibitor Craftis (stand GN29) are making the most of the Christmas holiday period by delighting young families with their off-the-shelf Christmas-themed activity bags and snowman Bizzi food bags and crayons. At just 23p each, they are an extremely cost-effective way to enhance a family-friendly brand and add a little added value over the festive months.

In time for Christmas 2018, KFF is bringing out menu classics including Brownie Bites, Christmas Flapjacks and Gold Salted Caramel Tarts. In keeping with the trend for boozy desserts they also have a Chocolate & Amaretto Roulade and Fig & Brandy Ice Cream. And to ensure those seeking a gluten free diet are also catered for, they will be introducing a British Blackcurrant & Prosecco Cheesecake.

This holiday season, Danmade Ltd (stand GJ50) will be bringing energy, sparkle and excitement to any party with their fountains which have been are specially formulated and are free from barium nitrate – the perfect addition to celebration desserts, cakes and bottle service.