Our next speaker Q&A features Glenn Evans, head of food development at Las Iguanas, La Tasca & La Viña. He’ll be appearing in an exclusive panel session, alongside other top chefs, discussing ‘Menu innovation for multi-site pubs & restaurants’ .
Glenn’s 21+ years’ experience in the industry includes roles at Hilton Hotels, Compass Group, Marks & Spencer, Reynolds Foodservice, SSP and Greene King. His recent awards include the Craft Guild of Chefs’ Development Chef of the Year 2017, National Burger Awards 2017 (overall winner) and The National Pizza Awards 2017 (Technical Award winner).
What do you see as key trends for the casual dining sector in the coming year?
Vegan food/dishes/ingredients, plus the flexitarian diet will only get stronger.
What do you feel is the key for operators, like you, to successfully compete against your competitors?
Offering great value for money is number one.
Who or what inspires you to be even better?
My MD, he’s an inspirational leader that motivates all his employees and gets the best out of them — this, I believe, shows in our standard of service and food execution.
What’s the best advice you’ve ever been given?
Think about my reactions before I react…
Describe the casual dining trade show in 3 words:
Innovative, stimulating, engaging.
How important is the Casual Dining trade show to you and the sector?
It’s very important. It’s a great show, not too big and not too small. It’s great to see and meet potential new suppliers, see and taste new ingredients/products, as well as meet up with current suppliers and peers within the industry.
See Glenn at Casual Dining 2018
Menu innovation for multi-site pubs & restaurants: 3.30pm in the Keynote Theatre on Thursday 22 February. The session will also feature Warren Goodwin, executive innovation chef at Nando’s; Chris Knights, group executive chef at Young’s & Geronimo Pubs; and chef & restaurant consultant Jay Morjaria (chair).