Searcys Innovation Day 2025

Rethinking the Future: AI Panel

On 12 September 2025, leaders from across the venues and events industry gathered at 11 Cavendish Square for an insightful discussion on artificial intelligence and its growing impact on the sector.

Hosted by The King’s Fund, the panel brought together Sam Betts (Digital Director, Fanatic), Matthew Tolchard (Head of Commercial, The King’s Fund), Hannah Barry (B2B Venue Marketing Lead, VenueScanner), and David Walker(CEO, Cerve), who explored how AI is reshaping everything from venue marketing to operations.

AI and the Changing Landscape of Search

Opening the session, Sam Betts highlighted a striking statistic: AI-related search traffic has risen by 970% this year. As conversational and generative search tools transform how users find information, the panel noted that venues must rethink their online presence. “Being discoverable” now means more than simply maintaining a website, it requires rich content, credible customer reviews, and transparent, verifiable information to surface in AI-driven recommendations.

With research showing that 89% of B2B buyers use AI to inform purchasing decisions, client expectations are evolving fast. Faster proposals, personalised communication, and greater pricing transparency are becoming standard. While this shift raises the bar for competition, the panel agreed that human relationships remain essential. As AI becomes the “front door” to enquiries, personal connection, and the trust it builds, will matter more than ever.

AI is already delivering early wins in venue management, from rota scheduling and energy optimisation to inventory tracking. These technologies promise to streamline operations, reduce waste, and enable teams to focus on what matters most: guest experience and creative event delivery.

Looking Ahead: The AI-Native Venue of 2036

The panel concluded by imagining the venue of the future, an AI-native operation where systems anticipate client needs, optimise resources in real time, and deliver seamless, data-driven experiences. Yet amid this technological transformation, one message was clear: success won’t be defined by AI alone. The venues that thrive will be those that invest in new skills – data literacy, AI fluency, and adaptability, while continuing to nurture the human relationships at the heart of the industry.

Celebrating the Season: British Produce

As the days grow shorter and the air takes on a crisp chill, Searcys chefs are embracing the best of British autumn and winter produce. Working closely with a network of trusted growers and producers, our kitchens are celebrating the rich flavours, colours, and textures that define the season.

From heritage apples and pears grown at Brogdale Farm to crisp Fenland celery and vibrant squashes from Cambridgeshire and Lincolnshire, every ingredient has been carefully selected for freshness and provenance. Heritage roots and greens also take centre stage, with beetroots from Bedfordshire, carrots from Wiltshire, and kale, cabbage, and other hearty leaves sourced from specialist farms. Seasonal favourites such as sprouts, leeks, broccoli, and Jerusalem artichokes feature throughout our menus, while Isle of Wight garlic and heritage potatoes from Kent round out the harvest.

Searcys’ commitment to British sourcing extends beyond the fields to the coast. Our seafood is supplied by Kingfisher Brixham, who deliver day-boat fish from Brixham, Newlyn, and Plymouth, including plaice, Dover sole, monkfish, squid, and cuttlefish. UK Brown Crab and Native Lobster, both pot-caught along the British coastline, bring exceptional flavour and quality to the table. This season, our menus also highlight venison from Highland Game, sustainably sourced from more than 300 Scottish estates, including Balmoral and Blair Atholl. Naturally lean and rich in protein, iron, and Omega-3s, it captures the essence of autumn dining.

By partnering with some of the finest growers, fishers, and game suppliers across the UK, Searcys continues to champion seasonal, sustainable British ingredients, crafted into dishes that celebrate the very best of the season.

Nourish the Mind: A New Day Delegate Menu Range

Searcys is redefining the meeting experience with its new Nourish day delegate range, unveiled at the recent Innovation Forum. Designed for the autumn–winter season, the Nourish collection brings together the expertise of Searcys chefs and nutritionists to create menus that deliver maximum nutritional value with minimal environmental impact.

Built on a wholefoods-first philosophy, each dish prioritises high-quality proteins, healthy fats, and plant-rich ingredients that naturally support the brain, gut, and immune system. Using the Nutritics system, every recipe is assessed for its carbon footprint, ensuring it remains low to moderate and aligned with Searcys’ sustainability commitments. The result is a menu that not only fuels productivity but does so responsibly.

Highlights include wholesome, seasonal dishes such as quinoa pancakes with wild mushrooms and sunflower seedsand chilli-spiced cannellini beans with a cured St Ewe’s egg and Wildfarmed sourdough. Break-time moments are reimagined with naturally sweet, nutrient-rich bakes, from wholegrain banana and pecan bread to dark chocolate and seed muffins. The range champions reduced animal protein, an increased variety of plant-based options, and lower-sugar breakfasts such as bircher muesli and chia pots, striking the perfect balance between health, flavour, and sustainability.

Complementing the food, the Nourish drinks range has been designed to sustain and energise delegates throughout the day. The selection includes fruit-led blends, lower-sugar options, and a variety of teas and coffees that showcase the best of the season. Together, the menus represent a modern approach to dining, delicious, health-forward, and deeply conscious of both wellbeing and environmental impact.