The Topic:

An overview of future trends in food and consumer preference with practical tips and guidance for caterers on menus that deliver diversity, quality and delight for their customers.

Date:

Wednesday 14th October 2026

Time:

10:30 – 11:30 

Location:

Live Online via Teams Call (link provided upon registration)

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Meet the Speakers:

Kateline Porritt

With over a decade of global trend translation under her belt, Kateline is an industry leader in identifying new and changing food movements across the world and converting them into relevant ideas for consumers and diners.

After a career in NPD for retail and foodservice, Kateline leads Egg Soldiers creative teams on their mission to bring exciting and relevant ideas to life for multinational retailers, global QSR, manufacturers and F&B brands.​

Stefan Cosser

Having trained and worked as a chef in his native Iceland, Stefan went on to lead the creative team at Heston Blumenthal’s The Fat Duck Experimental Kitchen for over five years.

A strategic and creative business leader, Stefan brings together commercial thinking, innovation and deep hospitality expertise. He is particularly focused on helping businesses define their direction, solve complex challenges and turn ambitious ideas into clear, commercially viable strategies.

Why You Can’t Afford to Miss This

The webinar will look at key areas within the menu design area including: 

Register for FREE

01

An overview of the near future trends in food design and consumer preferences

02

Smart strategies you can use to deal with cost pressures when designing your menu

03

How you can drive profitable growth through your menu offering

04

Practical tips to enhance the food experience for your customers

05

The role of customer feedback and tech in improving menu offerings