Beyond the Plate: Foodservice Matters Report – Clarion Unveils the Latest Trends Shaping the Foodservice Industry

The foodservice industry is evolving at pace. Rising costs, shifting consumer preferences, labour shortages, and technological advancements are reshaping the landscape. Staying ahead requires more than just a great menu or product – it demands deep insight, strategic thinking, and a clear understanding of the forces shaping the future. 

At Clarion, we believe in the power of collaboration between operators and suppliers – and in this moment of change, that partnership is more important than ever. 

That’s why we’ve created the latest issue of Beyond the Plate: Foodservice Matters – an insight-packed report exploring the biggest shifts across the foodservice sector, and the vital role brand suppliers can play in supporting operators through it all.  

We’ve broken down the trends, challenges, and opportunities across five key sectors – with exclusive commentary from industry leaders and practical advice on how suppliers can help operators adapt and thrive: 

• Hotels – Technology is transforming the guest experience, from AI-driven personalisation to frictionless ordering. With rising costs and evolving dietary expectations, how can hotels stay ahead? Julian Edwards (Foodservice Consultants Society International) shares his expertise on how the sector is adapting. 
• Coffee/Sandwich/Bakery – The food-to-go market is booming, but changing consumer habits mean health, sustainability, and convenience must align. Rhian Thomas (IGD) offers insights on how brands can innovate while navigating rising ingredient costs. 
• Healthcare – Balancing nutrition, sustainability, and tight budgets is a constant challenge in hospitals and care settings. Neel Radia (National Association of Care Catering) discusses the critical role of training and how the sector is evolving. 
• Restaurants – As consumer expectations shift, restaurants must focus on more than just great food. Social impact, seasonal sourcing, and cost efficiency are key. Kate Nicholls (UKHospitality) explores how the industry is adapting to economic and social pressures. 
• Education – University caterers face growing demand for sustainable, nutritious, and value-driven meals. Mike Haslin (The University Caterers Organisation) shares insights on how the sector is responding to the next generation of diners. 

With expert insights from some of the most influential voices in foodservice, Beyond the Plate: Foodservice Matters is your go-to guide for understanding the trends shaping the industry today – and tomorrow.