Planting the Seeds of a Great Menu - Profit is in the Kitchen!

The kitchen has become the heartbeat of the modern garden centre – where profit truly grows. But crafting a menu that satisfies hungry customers while delivering healthy margins requires more than good intentions. Join our expert panel as they dig deep into the art and science of profitable menu development for garden centres, exploring how to balance customer desires with operational realities and contemporary food trends.

Whether you're launching your first café or refreshing an established restaurant, this session delivers practical strategies for menu engineering that works. With insights from Brakes, the UK's leading foodservice supplier trusted by chefs and caterers nationwide, discover how to read the signs of what sells, understand the numbers that matter and plant the right dishes that will flourish in your unique environment.