In this episode of Simply Hospitality, we speak to Mike Anderson about the Source Trade Show in Exeter and the brand new Source Roadshow launching in Somerset. Mike shares what visitors can expect, why in-person trade shows remain so valuable, and how exhibitors and buyers alike can get the most out of attending.

What We Cover:

The history of the Source Trade Show and its role in bringing together producers, suppliers and hospitality buyers from across the South West.

Why face-to-face events still matter in a digital world and how they help operators cut through the noise.

What makes the show unique: 200 exhibitors, artisan producers, service providers and opportunities to taste, trial and test new products.

The launch of the Source Roadshow at the Bath & West Showground and what it offers to Somerset’s food and drink businesses.

Practical advice on visiting a trade show: how to plan your visit, how to network naturally, and why it’s worth going with an open mind rather than a hard sales agenda.

How one good connection or new supplier can make an entire visit worthwhile.

Join us as we explore what these shows offer the hospitality community, why they have become essential fixtures in the calendar, and how you can make the most of them when you attend. Enjoy and follow us on social media if you like what you hear! Instagram: @simply_hospitality_the_podcast

In the first episode of Season 3, Ruth and Lucy return to reflect on how the hospitality landscape has shifted since the last season and what operators need to focus on now. This candid conversation explores the challenges facing the sector, the resilience teams continue to show, and the realities businesses are navigating behind the scenes.

What We Cover:

-The current mood in hospitality: resilience, vulnerability and a dose of realism.

-How customer expectations have changed. Traceability, value for money and the demand for ethical sourcing.

-The increasing pressure on teams: communication breakdowns, stress and the impact on service.

-Why operators feel they must train their staff, yet struggle to find the time and why this becomes a false economy.

-What no longer works in 2026: long hours, outdated expectations and ignoring employee wellbeing.

-A preview of Season 3, including conversations on food fraud, sustainable menu design, new dining concepts, industry trends and the fight against no-shows.

-Join us as we kick off a new season with honest reflections, practical insights and a look ahead at the topics shaping hospitality today.

Enjoy and follow us on social media if you like what you hear! Instagram: @simply_hospitality_the_podcast.

How to make a PROFIT

Make your menu work for you.

Key points covered:

• What percentage should you be spending on food and labour to ensure your dishes are turning a profit.
• Menu design psychology – where to position you highest profit items to encourage your customers to order them over anything else.
• Upsell, upsell, upsell! Training your team to see the upsell opportunities with every order.

If you found this episode helpful, don’t forget to follow us on Linked In and Instagram:

Insta: @simply_hospitality_the_podcast

Linked In: linkedin.com/company/simply-hospitality