MAGAZINE

This September, I had the privilege of visiting Bologna with Carpigiani, home to both gelato and the company’s headquarters. The experience was more than a masterclass in flavour – it was an insight into how one of the world’s most competitive desserts continues to evolve and thrive in a crowded market. I even returned certified in gelato making, with a new appreciation for the craftsmanship, innovation and strategy that make gelato a year-round success.

What stood out most was the creativity from the operators driving the category forward. From fig-infused creations to decadent Dubai chocolate flavours, their focus on seasonality, originality and visual impact ensures gelato remains as relevant on social media as it is in the cabinet. It’s a reminder that the principles of creativity, upselling and trendspotting apply well beyond desserts. Whether it’s a themed dish for Halloween or a bold sweet-and-savoury pairing, consumers are eager for new experiences and operators who deliver them stand to gain the most.

Beyond gelato, in this issue we look at where that spirit of innovation is flourishing across the industry. We have announced the finalists for both the National Pizza Awards and the Street Food Championships, two competitions that highlight the best talent and creativity our sector has to offer. With both finals taking place in November, I cannot wait to celebrate new achievements with many of you in London.

You’ll also find insights into current trends in snacking, bakery operations, warewashing solutions and catering design – tools to help you plan, refine and future-proof your business as we approach the new year.

Autumn is always a demanding season for operators, but it is also full of opportunity. I hope this issue provides fresh ideas and inspiration to make the months ahead both successful and rewarding.

Until next time,

Tamsyn Halm
Editor