DigiTally

With Gen Z leading the charge for innovation and sustainability, businesses must ask: Are we evolving fast enough to meet their expectations? Gen Z prioritises social responsibility, looks for sustainable travel options, and embraces the “sober curious” movement. They’re challenging the norm in every way, especially in food service. EP Business in Hospitality's latest report highlights how hotels, restaurants, and service providers can capitalise on these trends by focusing on offering meaningful experiences, diverse food choices, and leveraging the power of tech. What’s even more compelling is that Gen Z isn’t satisfied with substandard service. They demand personalised, high-quality experiences, making it clear that food service businesses need to raise their game. We would love to know how you align your services with Gen Z’s values. Let’s Talk! #FoodServiceIndustry #GenZTrends #CustomerExperience Shoutout to EP Business in Hospitality for their valuable insights - https://lnkd.in/eAmWmsEi

Gen Z, those born between 1997 and 2012, are not only the emerging consumer force but are set to make up 30-35% of the workforce by 2030. Understanding their preferences is key to staying competitive in the food service industry. From craving in-person experiences over digital connections to being the most socially conscious generation, Gen Z is pushing the industry to evolve. They seek brands that align with their values, prefer seamless tech integration, and expect more personalised, high-quality customer service. According to insights from EP Business in Hospitality, Gen Z is also redefining travel trends, opting for adventure, sustainability, and experiential trips. This generation is reshaping what it means to work, travel, and dine, creating huge opportunities for businesses ready to adapt. How is your business adapting to Gen Z's preferences? Let’s talk about the steps you can take to engage this generation. #GenZ #FoodServiceIndustry #FutureOfBusiness Original article - https://lnkd.in/eAmWmsEi

In the push for sustainability, we often focus on reducing waste at the end of the process. But what if the real opportunity lies in smarter stock management from the very beginning? Understanding exactly what’s in your inventory, what’s needed, and what’s going to waste can transform how you order, use, and dispose of food. With the right data, you can reduce over-ordering, cut food waste, and make decisions that not only protect your bottom line but the planet too. Are your stock management practices helping or hindering your sustainability goals? Let’s rethink sustainability, one inventory decision at a time. #SustainabilityInAction #StockManagement #FoodWasteReduction #FoodServiceIndustry #DigiTally

In a busy kitchen, we often focus on saving ingredients (and rightly so), but what about saving time? The hours spent on repetitive, manual tasks add up, time that could be better spent innovating, serving, and improving the customer experience. It’s easy to overlook the real cost of wasted time when we're used to the daily grind. But in an industry that’s moving faster than ever, can we afford to lose that time? Let’s Talk #OperationalEfficiency #KitchenTime #FoodServiceLeadership #FoodServiceIndustry #DigiTally

We talk a lot about cutting costs, but how often do we really analyse the data behind those decisions? With fluctuating prices and unpredictable demand, gut instincts are no longer enough to manage food costs effectively. In a landscape where margins are shrinking, are we being strategic, or are we just hoping for the best? Data isn’t just a tool, it’s a window into the choices that shape our business. When was the last time you truly trusted the data to guide your decisions? Let’s Talk #DataDrivenDecisions #FoodCostManagement #FoodServiceIndustry #RethinkFoodService #DigiTally

Manual stocktaking has been part of the food service industry for decades, but in today’s world, we need to ask: at what hidden cost? Time lost, human error, and inconsistent data can create a ripple effect, impacting decisions and profitability. What if we viewed stocktaking not as a task to check off, but as a powerful insight into our operations? Could we be missing opportunities by sticking with outdated methods that don’t tell us the full story? What’s the hidden cost of sticking to "the way it’s always been done"? Let’s Talk #RethinkStocktaking #OperationalInsight #FoodServiceChallenges #FoodServiceIndustry #DigiTally

As we navigate the ever-evolving landscape of the food service industry, one thing has become clear: embracing change isn’t just necessary, it’s critical for survival. At DigiTally, we’ve been at the forefront of conversations surrounding ESG (Environmental, Social, Governance), data-driven decision-making, and technology’s impact on workforce dynamics. These are pivotal issues, but addressing them requires us to ask the hard questions: Are we, as an industry, truly ready to make ESG a non-negotiable priority, even if it challenges traditional business models? How can we better leverage data to not only boost operational efficiency but also foster transparency and trust with customers? In a world where technology is reshaping every facet of business, what’s the role of human connection, and how do we retain it while evolving? It’s these questions that keep me thinking about how we, as food service professionals, can work together to build an industry that’s sustainable, forward-thinking, and people centric. I believe the future of food service will be defined by collaboration, innovation, and a willingness to disrupt the status quo. I’d love to hear your thoughts – what are the biggest challenges you see in pushing these initiatives forward? Let’s Talk #FoodServiceIndustry #Leadership #ESG #Innovation #DigiTally #FutureOfWork

Four months ago, DigiTally CEO Patrick McDermott gathered industry leaders for a pivotal Round Table event, tackling the biggest challenges in the food service industry. From ESG priorities to talent recruitment, these conversations continue to shape how businesses operate today. Key highlights included: 🔹 ESG prioritisation driving industry-wide change 🔹 The pressing need for better data to fuel impactful decisions 🔹 How sharing best practices accelerates progress across the sector Special thanks to our incredible participants: Rodney Payne (Aramark UK), Zoë Watts FIH (Bennett Hay), Heather Day (Bespoke Food Group), Francois Gautreaux, FIH (Bespoke Food Group), Chris Chidley (Compass Group), Christina Ronsyn (Eat Social UK), Nico Prinsloo (Eat Social UK), Benjamin McEwen FRSA (Lexington Catering), David Broomhall (The O2), Rebecca Stevenson (SHW Design), Charles Manners(Turpin Smale Catering Consultants), and Chris Sheppardson(EP Business in Hospitality). #FoodServiceIndustry #RoundTableEvent #ESG #Innovation #DigiTally

Empowering Teams in Hospitality: Food Service Matters Podcast! In the latest episode of the Food Service Matters podcast our CEO Patrick McDermott sits down with Simon Esner FIH FIoD 🦾🦻🏼🦿, a true leader in hospitality with 40+ years of experience. Simon shares his powerful insights on the importance of nurturing staff and creating a culture where teams can thrive. From mentoring young talent to retaining top performers, Simon emphasises that investing in people is the key to long-term success in the food service industry. 🎧 Tune in for a masterclass in leadership and team development! https://lnkd.in/eTvijC5w #Leadership #FoodServiceIndustry #TeamBuilding #FoodServiceMatters #DigiTally #SimonEsner #PatrickMcDermott #Podcast

Our recent Round Table event was a fantastic opportunity to exchange ideas and collaborate on ways to navigate the challenges in the education catering sector. Some key themes that emerged include: • School budgets are likely to tighten, demanding smarter approaches. • Quality will become the most important factor for success. • Sustainability efforts need to be affordable and effective. • Plate waste is one of the most expensive forms of waste—yet it's often preventable. • Collaboration between schools, caterers, and consultants is essential for shared success. Take a look at some snapshots from the day! 📷 DigiTally - Patrick McDermott Accent Catering Services Ltd - Ian Crabtree Aramark - Fiona Martin Chartwells Independent - Donovan Paterson Chartwells Independent - Sue Accorsi ISCC Ltd - Lizzie Fowell Lexington Catering - Matthew Wood Lexington Catering - Sean Ritson Lexington Catering - Charlie Hayward OCS - Nicola Sutcliffe MIH Palmer & Howells - Kathryn Dockerty Cohesion Consulting - Glenn Campbell MIH FIC The Litmus Partnership - Joe Parfitt Independent Schools' Bursars Association - John Murphie EP Business in Hospitality - Chris Sheppardson #DigiTally #FoodServiceLeaders #RoundTableDiscussion #SchoolCatering #Sustainability #EducationSector #IndustryInsights #PlateWasteReduction #QualityMatters