Welcome to our first issue of 2025!
After the hustle and bustle of the festive season, it’s time to catch your breath and start shaping the year ahead. Whether you’re gearing up for growth, adjusting to new industry costs, or simply staying steady amidst changes like rising National Insurance contributions, 2025 is still brimming with opportunities.
There’s so much to look forward to in the months ahead, starting with the National Burger Awards in February. Turn to page 12 to discover this year’s incredible finalists. March brings the highly anticipated return of HRC (Hotel, Restaurant & Catering) at ExCeL London, one of the industry’s standout events. You’ll find a preview of what’s in store on page 18.
As January ushers in resolutions like Veganuary, Dry January and ambitious fitness goals, February offers the perfect moment to indulge in life’s little pleasures. With National Pizza Day and Valentine’s Day around the corner, it’s the ideal time to celebrate and treat yourself and your customers.
In this issue, we dive into the ever-evolving grab-and-go trend, which continues to shape the way we eat on the move, as seen from page 24 onwards. I also had the pleasure of meeting with Jae Cho, the founder of Bunsik, to learn more about his journey and the inspiration behind his innovative QSR food concept. Turn to page 14 for this in-depth interview. Additionally, we’re taking a closer look at dairy and dairy alternatives on page 36 and spinning through the blender to discover the latest in health, sports and energy drinks on page 42.
This issue is packed with inspiration, insights and stories from across the industry. I can’t wait to hear how 2025 unfolds for you.
Until next time,
Tamsyn Halm
Editor