28 - 29 March, 2016
Grosvenor House, Dubai, United Arab Emirates

Conference Day Two: Tuesday, 29 March 2016 (Restaurant Business Day)

08:30 - 08:50 Registration, Refreshments And Networking

08:50 - 09:00 Opening Remarks by Chairman:

Martin Kubler, CEO at Consultant, Writer, Speaker, Lecturer

Martin Kubler

Consultant, Writer, Speaker, Lecturer

09:00 - 09:30 Setting branded restaurants up for success by popularise your brand amongst your target audience

  • Understanding the branding of your business and how to popularise your brand amongst your target audience.
  • Discovering your brand’s personality and create a right strategy for your business
  • Setting up your restaurant’s Google account
Tapan Vadya, General Manager at Jawad Business Group

Tapan Vadya

General Manager
Jawad Business Group

  • Discussing integrating membership only features for exclusive hospitality use
  • Analysing the consumption preferences of regular customers and walk-in patterns to look for while designing the products
  • Identifying the suitability of experience enhancement products for markets and destinations
Tonyson Robert, Assistant Director F & B at Sofitel Hotels

Tonyson Robert

Assistant Director F & B
Sofitel Hotels

H.Peter Drescher

Vice President Food and Beverage
Mövenpick Hotels & Resorts

Sebastian Nohse, Director of Culinary at JW Marriott Marquis Hotel Dubai

Sebastian Nohse

Director of Culinary
JW Marriott Marquis Hotel Dubai

Uwe Michael, President at Emirates Culinary Guild

Uwe Michael

Emirates Culinary Guild

10:15 - 10:45 Restaurant Design: How it can positively affect the bottom-line

  • Discussing the critical elements to ensure a restaurant’s design is appealing whilst also cost-effective
  • Highlighting the design of a restaurant which contributes to the ambiance and service
  • Understanding how you can maintain the restaurant profitability long-term through the design of a restaurant
Mohammed Orfali, Executive Chef at Fatafeat TV-The Food Channel Of The Middle East

Mohammed Orfali

Executive Chef
Fatafeat TV-The Food Channel Of The Middle East

  • What do the changing expectations in the investor community around issues of environment and social governance mean for food and foodservice companies?
  • Discussing the development of new business model as the food industry moves toward more plant-based menus and shifts the focus away from meat at the centre of the plate
  • Identifying science, policy, and the next culinary approach: What does the latest science tell us about rebalancing our plates, menus and recipes?
Sanjay Nayak, Executive Chef at Crowne Plaza Duqm

Sanjay Nayak

Executive Chef
Crowne Plaza Duqm

Christophe Prudhomme, Executive Chef at Al Bustan Rotana Hotel

Christophe Prudhomme

Executive Chef
Al Bustan Rotana Hotel

Essam Nabhan, Executive Chef at Marriott Jaddaf

Essam Nabhan

Executive Chef
Marriott Jaddaf

11:30 - 12:45 Mid- Morning Networking Break

12:45 - 13:15 PANEL DISCUSSION: Identifying major innovations that will shape guest acquisition and retention strategies

  • Implementing higher ‘connectivity’ to the customer through wearable technology
  • Integrating ease of check-in and payments; mobile keys and payments
  • Improving cost control in guest acquisition techniques
Subarna Thapa, Food and Beverage Manager at Dusit Thani Dubai

Subarna Thapa

Food and Beverage Manager
Dusit Thani Dubai

Fernando Fernandez, Food and Drinks Operations Manager at Radisson Blu

Fernando Fernandez

Food and Drinks Operations Manager
Radisson Blu

Viktoria Drzkova

BDM Food & Beverage
Premier Inn Hotels

13:15 - 14:00 Malls vs hotels vs free standing: Who’s winning the battle for market share?

Stefan Breg, Director of F&B Europe, Africa, Middle East at Starwood Hotels & Resorts

Stefan Breg

Director of F&B Europe, Africa, Middle East
Starwood Hotels & Resorts

14:00 - 14:40 PANEL DISCUSSION: Maximising ROI opportunities through innovative culinary outsourcing

  • How a well-planned culinary outsourcing can result in higher ROI?
  • Rededicating resources on developing new menus, geo expansion and new marketing initiatives
  • Standardising food quality, hygiene and reducing production costs
Moustafa Farouk, General Manager at Magnolia Restaurant Management

Moustafa Farouk

General Manager
Magnolia Restaurant Management

Ronald D’Souza, General Manager at LMZ Cuisines - Landmark Zenath Group

Ronald D’Souza

General Manager
LMZ Cuisines - Landmark Zenath Group

14:40 - 14:50 PANEL DISCUSSION: Trends in enhancing the dining experience: from interactive pre-ordering to paying at the table

  • Facilitating pre-ordering of food online and at the interactive table
  • Provide localised entertainment options for diners from meals, movies to Wi-Fi and shopping
  • Getting served the automated way: Service robots and other technology trends in F & B
Winfried Helmetag, Executive Chef at Chef Millennium Hotels

Winfried Helmetag

Executive Chef
Chef Millennium Hotels

Vivek K huria, Vice President at Emirates Culinary Guild

Vivek K huria

Vice President
Emirates Culinary Guild

Yvan Marclay, Cluster Executive Chef at Jeddah Hilton

Yvan Marclay

Cluster Executive Chef
Jeddah Hilton

14:50 - 15:00 Chairman’s Closing Remarks

15:00 - 23:59 Networking Lunch