28 - 29 March, 2016
Grosvenor House, Dubai, United Arab Emirates
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:
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
09:30 - 10:15 PANEL DISCUSSION: Upcoming trends in experience enhancement products: Innovation is key
- 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
H.Peter Drescher
Vice President Food and BeverageMövenpick Hotels & Resorts
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
10:45 - 11:30 PANEL DISCUSSION: Moving towards healthy and sustainable food
- 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?
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
Viktoria Drzkova
BDM Food & BeveragePremier Inn Hotels
13:15 - 14:00 Malls vs hotels vs free standing: Who’s winning the battle for market share?
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
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
