The show’s seminar content will cover key themes that focus specifically on the kitchen or back of house, including equipment innovations, technology, procurement, design, efficiency, and best practices.
Simon Xavier, executive chef for the leisure division at The Restaurant Group, said: “Lots of innovation goes into menu development, sometimes kitchen kit gets forgotten.
“It’s important to keep up with new innovation when it comes to kitchen design, in my opinion it goes hand in hand with menu design, the Commercial Kitchen show is a great opportunity for all to see what’s new and on offer.”
The two day programme includes eight panel sessions, four seminars, three Q&As, and The Commercial Kitchen Innovation Challenge Live.
Commercial Kitchen will take place on June 7-8th at the NEC Birmingham.