Brakes Hits The Road With Chefs And Suppliers In Nationwide Food Expo Tour
- 1 day ago
- 2 min read
Foodservice giant Brakes is taking its offering directly to customers, launching a nationwide roadshow designed to bring fresh produce, innovation and menu inspiration to the heart of the UK hospitality sector.
The business is rolling out a series of “food expo” events across the country, bringing together chefs, suppliers and its specialist sister companies to showcase products, trends and practical solutions for operators. The initiative will see Brakes’ development chefs working alongside teams from across the wider group, including fresh produce specialist Fresh Direct, to demonstrate dishes and concepts in a live, hands-on environment.
The expos are designed to give foodservice professionals the chance to sample products from a wide supplier base, gain insight into emerging trends and explore ways to improve efficiency in the kitchen. Demonstrations will focus on solutions that reduce labour, cut waste and support margins — all critical pressures currently facing the sector.
With events scheduled across multiple locations, the roadshow reflects Brakes’ strategy of getting closer to customers and showcasing its full end-to-end offer — from fresh produce and ingredients through to catering equipment and category expertise.
Crucially, the inclusion of fresh produce specialists within the tour underlines the growing importance of quality, provenance and seasonality in menu development. By putting chefs and suppliers side by side, the events aim to bridge the gap between field and fork, giving operators practical, commercially viable ideas they can implement immediately.
The expos have become a key touchpoint for the foodservice sector, offering not just product discovery but a platform for collaboration, insight and innovation at a time when businesses are under increasing pressure to deliver more with less.
For the fresh produce supply chain, it is another clear signal that demand for inspiration, efficiency and value is only intensifying — and those who can bring all three to the table will be the ones shaping the menus of tomorrow.
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