A new networking group has been launched for hospitality, catering and events businesses in the Midlands, called Catering and Hospitality Education Forum (CHEF).
Simpsons Restaurant, Hotel du Vin, University College Birmingham and independent catering association NCASS (The Nationwide Caterers Association) have already joined CHEF, which will create a platform for industry professionals to share best practice, debate key issues and celebrate the industry, while raising money for support charity Hospitality Action.
The first event took place at Nosh and Quaff in Birmingham on Monday 11th September, and featured talks from event sponsor John Toovey, owner of Sauce Fine Foods and Sauce Supper Clubs, and lead speaker Johnny Smith, founder of The Clove Club and Luca Restaurant in London.
More than 30 key influencers in the hospitality and catering trade gathered to listen to Smith’s journey from cooking street food to running one of the Top 30 best restaurants in the world, sharing best practice and useful insights from his experience.
The discussion covered everything from staff recruitment and retention to table plans and service – with guests chipping in with questions and related experiences throughout.
CHEF was founded by Conrad Brunton, managing director of Birmingham-based Tonic Talent, which specialises in hospitality and catering recruitment.
Conrad said:
“I have been a part of the hospitality and catering industry in the Midlands for over 20 years, and it’s an industry that I’m extremely passionate about.
It dawned on me that operators don’t have a chance to get together and share best practice like other industries do, so I decided to create CHEF.
We have some great special guest speakers lined up and some excellent members already confirmed, so I’m really excited to launch our first event in September.”
Lead speaker Johnny Smith commented on the success of the first event:
“I was honoured to be asked to speak at the first of these brilliant events.
CHEF is a great platform for our industry, and it was inspiring to meet and debate with such passionate and talented people.
This organisation is another important step forward in strengthening the future of the hospitality and catering industry.”
Sponsor John Toovey added:
“The forum provided a great platform to engage directly with hoteliers and restauranteurs, and educate them about our products and services.
It’s a great platform for suppliers to build relationships with existing and potential new clients.”
Members already confirmed include: Simpsons, Harborne Kitchen, Hyatt Hotel, Hotel Du Vin, The Cross at Kenilworth, the NEC, Hampton Manor, Gusto, Digbeth Dining Club, Pushka, University College Birmingham and The Plough, Harborne.
They will meet on the second Monday of each month for a structured Q&A session with an invited industry specialist, followed by networking, at venues across the region.
The next event will take place on Monday 9th October at Hotel du Vin and will be led by Lucy Craig, Head of People and Development at Bill’s Restaurant, who will discuss their unique approach to staff training, development, retention and how to engage with millennials.
Membership costs £200+VAT per annum and includes attendance for one member of staff at each event. Personal memberships are also available.
Hospitality Action has been chosen as the forum’s nominated charity, with 10% of each membership fee donated to the charity. Any profits at the end of the year will also be donated.
For more information about CHEF or membership enquiries please contact info@cheforum.co.uk and follow @C_H_E_Forum on Twitter.
Pictured above: Founder Conrad Brunton opens event