What do airline catering buyers really look for in a “premium” supplier and why do most suppliers get it wrong?
 

​SUBU Connect is attending TUTTOFOOD Milan 2026, which this year places a special focus on the airline catering industry.
 
As part of the event, SUBU Connect is bringing a delegation of international airline catering and foodservice buyers, seeking high-quality Italian products to support their onboard menus and procurement needs.

Building long-term connections is in the heart of SUBU Connect’s mission and their value proposition. Among the exclusive delegation is the IFSA community member- BWG, which will also take part in a dedicated Panel Discussion addressing the industry needs and supplier expectations.
 
Panel Discussion Details:

Topic: “Elevating Onboard Catering: Sourcing Premium Ingredients and Global Supplier Opportunities”
When: Wednesday 13/05, 2:30 PM (+45 min networking after the event)
Moderator: Matt McCabe
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During the session, the panelists will discuss how they define “premium products”; what are the key criteria when selecting a supplier and what mistakes do suppliers make when approaching them?
If you are attending the exhibition, directly reach out to the SUBU Connect team at hello@subuconnect.com to explore more or sign up for free here, so you don’ t miss out on relevant opportunities.

On 31 March 2026 at the Mullingar Park Hotel, the Irish Foodservice Suppliers Alliance (IFSA) brings the industry together once again for Table to Tech: The Future of Foodservice.

After a powerful conference in 2025 spanning Food & Beverage, Technology and Marketing, this year’s event goes further — tackling the forces reshaping our sector head on: AI, automation, sustainability, energy transition, operational efficiency, market resilience and profitability.

If you’re serious about staying competitive, relevant and profitable in today’s foodservice landscape — this is the room you need to be in.
Learn what’s next. Lead what follows. Book your Early-Bird Ticket now!

The Conversations Shaping the Future of Foodservice
This isn’t theory — it’s the future of how we operate. Table to Tech 2026 will tackle the most pressing challenges and opportunities facing Irish foodservice, and you’ll leave with practical ideas you can act on immediately. Hear from Industry leading voices on topics such as:

• Market resilience in uncertain times
  
• AI, automation & data analytics transforming operations
  
• Operational efficiency & smarter business models
  
• Waste reduction & eco-friendly sourcing strategies
  
• Energy transition & decarbonisation.
  

IFEX 2026, Northern Ireland’s premier food, drink, retail and hospitality trade event, has wrapped up a highly successful three days at its new home, the Eikon Exhibition Centre, Lisburn.

The move to the larger venue marked a significant new chapter for the event, with strong engagement across the show floor and feature areas throughout. Feedback from both exhibitors and visitors confirmed that IFEX continues to play an essential role in driving meaningful connections and commercial opportunities across the sector.

At a time when businesses are navigating cost pressures, skills shortages and evolving consumer demand, IFEX once again proved its value as a platform that brings the entire industry together under one roof. From artisan food producers and national distributors to equipment manufacturers, software providers and cutting-edge hospitality technology companies, the breadth of innovation on display reflected a sector that is resilient and forward-looking. New features introduced for 2026 shone a spotlight on emerging trends, particularly across drinks, sustainability and skills development.

Speaking about the success of the show, Toby Wand, Managing Director of 365 Events, comments: “With incredible backing from the industry and a sold-out event, our hopes for IFEX 2026 were high, yet the show, in its new home, exceeded all expectations. Over three action-packed days, we welcomed a wider reach of visitors from across the island of Ireland and of senior level authority. The show in 2026 certainly had an energy and buzz unlike any past year.

“Our sector has weathered years of challenges and uncertainty, and IFEX was just the platform needed for industry professionals to reconnect, recharge and look ahead. With close to 250 exhibitors and a vibrant line-up - including exciting new features - IFEX 2026 delivered a showcase bursting with creativity and new possibilities.

“My thanks to all our exhibitors and visitors. The level of engagement across the show floor speaks for itself and reinforces the importance of events like IFEX.”

Expanding across two halls, exhibitor stands were both impressive and engaging. Major industry players such as Sysco, Henderson Foodservice, Stephens Catering Equipment, Meadow Vale Food, Unox and Andrew Ingredients, to name but a few, highlighted new products, equipment innovations and supplier partnerships across the show floor, while artisan producers from across the island sampled products, met buyers and built new relationships. The Great Taste Market, Irish Producers Village and Liquid Minds Stage, new for 2026, were particularly strong draws, highlighting award-winning produce and the latest trends across food, drinks and mixology.

Emphasising the importance of the sector to the wider Northern Ireland business economy, IFEX 2026 was visited by Minister for the Economy, Dr Caoimhe Archibald and Deputy First Minister, Emma Little-Pengelly, who toured the show and met with a range of exhibitors and competitors.

Salon Culinaire Belfast and the ChefSkills Theatre programme, supported by the Department for the Economy (DfE) and the Department of Agriculture, Environment and Rural Affairs (DAERA), were key highlights of the Minister’s visit, showcasing the depth of culinary talent and training standards across the region. Speaking after her visit, Minister Archibald said:

 “IFEX provides an excellent opportunity to showcase the talent pool from across the food and hospitality sector. Skills competitions such as this not only recognise individual success in competitions, but also provide a valuable opportunity for learners to develop, training standards to be raised, and skills excellence promoted.”

Among the standout moments of the show was the crowning of Sophie Smith as IFEX NI Chef of the Year. At just 22 years old, Sophie made history as the youngest winner and the first-ever student to claim the prestigious title, supported by Food NI. A final-year Culinary Arts Management student at Ulster University, Sophie impressed judges with her confident technique and modern approach to local ingredients. Her achievement reflects the strength of emerging talent within NI’s hospitality sector.

Innovation was also formally recognised by the IFEX Innovation Awards, judged by industry leaders. Lick Gelato’s canned ice-cream took the top food and drink accolade for its clever, portable approach to artisan ice cream, while the Eggcheff from Stephens Catering Equipment was recognised in the catering equipment design and technology category for its smart, space-saving solution that delivers fresh scrambled eggs quickly and efficiently, reducing waste in both front and back-of-house settings.
With close to 250 exhibitors showcasing new products and services - from artisan food and drink to advanced kitchen systems and hospitality technology - IFEX delivered a show that created real opportunities for business to be done, benefiting both exhibitors and visitors alike. That momentum was further reinforced by the strong backing of key industry bodies, including NI Food To Go, FSB NI, Hospitality Ulster, Retail NI, Northern Ireland Hotels Federation, Chef Network and the Guild of Fine Food, whose continued support reinforces IFEX’s role as a key industry platform for the foodservice, retail and hospitality sectors.
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As Northern Ireland’s premier trade event for food, drink, retail and hospitality, IFEX will return to the Eikon Exhibition Centre from 22nd – 24th February 2028. Businesses interested in exhibiting can register their interest via www.ifexexhibition.co.uk or contact Lyndsey Harker, Head of Sales by emailing: lyndsey@365-events.co.uk. 

The platform is offering the supply opportunities across a 3-year contract, presenting a long-term partnership opportunity. For more details on this supply opportunity, interested suppliers are invited to sign up to the platform HERE, which takes less than 2 minutes. One more benefit is that it is completely free.  

As part of the IFSA community, SUBU Connect is pleased to connect with their fellow members and offer exclusive access to airline catering sourcing opportunities through their platform. At SUBU Connect, new opportunities come around quicker than expected, and staying ahead means staying connected. 

With 16 live opportunities currently on their platform, including multi-million euro deals across the airline catering industry and beyond, the company continues to prove its ability to forge real and long-lasting connections. Current opportunities include poultry, meat, dairy, snack and confectionery and ready to eat products. 

SUBU Connect is building an international food and beverage community where verified buyers and qualified suppliers connect efficiently and with purpose. As the team grows, so does the scale of tenders and SUBU Connect’s reach.

SUBU Connect also represents you at key industry events, building relationships across international food markets to make sourcing faster and more efficient. By bringing the right parties together at the right time, the platform helps businesses save time on market research, transaction timelines, and efforts required to build stronger commercial relationships. This approach reduces travel costs, internal resource pressure, and administrative workload, allowing companies to focus on productive discussions, to secure partnerships, and close deals more efficiently.
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Book a demo and take the next step in your business development at subuconnect.com or directly explore the live opportunities HERE

Collaboration will be essential to address ongoing pressures and meet demand for distinctive food experiences.

Findings from Bord Bia’s annual Foodservice Market Insights report released today, show that the Irish ‘out of home’ sector increased by 5% in value and overall industry turnover reached a record €10.4 billion across both the Republic of Ireland and Northern Ireland. While this is the highest level seen within the industry to date, much of this increase has come about due to inflation and higher menu prices driven by significant cost pressures in the sector.

Commenting on these figures, Maureen Gahan, Foodservice Specialist at Bord Bia, explained: “Although 2025 has seen the Irish foodservice and hospitality sector reach a record value of €10.4 billion, this expansion hasn’t been without difficulties. Many operators still struggle with profitability due to rising costs. However, sectors like education catering and events are experiencing sustained growth. Future growth will depend not only on pricing, but also on collaboration, innovation, and a renewed emphasis on making foodservice both affordable and enjoyable for consumers.”

Key Challenges Facing the Sector
Bord Bia’s research shows that although the sector has been resilient, post-pandemic growth is slowing, and consumer footfall remains mostly unchanged.

The key challenges outlined in the report are:

• Operational profitability remains under significant strain, as input costs continue to rise and margin pressures persist.
• Menu price inflation – prices on menus are now 26% higher than in 2020. Consumers want to go out and eat but many perceive that dining out has become unaffordable. This is a significant challenge as the industry is unlikely to see any real growth until menu price inflation is in line with or lower than the general inflation rate.
• Urban-rural divide: Hotels and pubs continue to show slower recovery than other commercial channels, highlighting the ongoing need for cost management, menu innovation, and targeted value propositions to re-engage consumers who increasingly view dining out as less affordable.

Additionally, there is an urban-rural divide with businesses outside of major towns facing greater challenges and resulting in higher closure rates.

Emerging Growth Opportunities:
Despite these challenges, the report highlights key areas of strong performance and emerging opportunity:

• Institutional Foodservice saw a notable 15.5% growth, driven largely by the expansion of the Hot School Meals programme in the Republic of Ireland and the Return to Office mandate.
• Leisure and Events Hospitality continues to strengthen, demonstrating the enduring consumer appetite for shared experiences. Spending at sporting, cultural and music events remains robust, reflecting a trend of “when they go out, they go all out.”
• Limited-Service Restaurants (LSR), including fast-food restaurants and food to go outlets, have also outpaced the market by capturing everyday meal occasions and value-conscious consumers.

A Call for Collaboration to Sustain the Sector’s Future
With projected growth of 5% in 2026, again expected to be driven primarily by inflation, the report underscores that real market growth will only return when menu price inflation aligns more closely with the broader consumer inflation environment, restoring the perception of value for diners.

To overcome shared challenges around labour shortages, wage inflation, and operational efficiency, the report emphasises that collaboration across the supply chain will be critical. Operators, suppliers and organisations must work together to build sustainable talent pipelines and invest in technology as an ‘amplifier’ for the business to improve efficiencies and customer experiences. Menu engineering will continue to be central to delivering value without compromising on quality.

Gahan concluded; “While the operating landscape remains challenging, the outlook is not without opportunity. Our research shows that businesses which clearly articulate their value proposition, execute consistently, and strategically target market share can still outperform, even in a low-growth environment”.

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The Irish Food Awards, Blas na hÉireann, celebrates the best of Irish food and drink, with thousands of entries each year across more than 170 categories. The annual event takes place in Dingle, Co Kerry, Ireland where the village brings together producers, buyers, and food lovers from across the country.

This year marked an exciting milestone as dnata attended Blas na hÉireann, which was an important step in connecting Ireland’s producers with new opportunities in the airline and catering sector.  ​SUBU Connect was proud to support dnata team and to meet up with a number of platform suppliers, make new connections and explore valuable opportunities. Strengthening connections between Irish suppliers and the wider food industry and supporting collaboration.

A huge congratulations must go out to all those companies represented at the awards and to the winners of these prestigious awards, some of whom we are proud to have represented on our platform.

During the festival, Michael Loughran, Head of Procurement and Sustainability, joined a panel discussion entitled “Eating on the Go”. This proved to be a really interesting and popular session for attendees discussing current and future food trends and consumer expectations of the food products served whilst in the air.

Do check our Live opportunities now available on our website at www.subuconnect.com.
To get started, book an onboarding call at calendly.com/subuconnect/catch-up-call.
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From us all here at SUBU Connect, where every connection matters! 

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