SCHEDULE

  • 28 November
    Day 1
  • 29 November
    Day 2
  • Agenda Morning Sessions
  • Agenda Afternoon Sessions
8:00 – 9:00
Registration & Welcome Coffee

9:15 – 9: 30 Dr. Ghassan Aidi – President of International Hotel & Restaurant Association (IHRA)
Welcome Remarks from the Chair

Welcome Remarks from the Chair

9:30 – 10:15 Dr. Ghassan Aidi – President of International Hotel & Restaurant Association (IHRA)
Sustainability in Hospitality

10:15 – 11:00 Riccardo Lucque – Owner- Aromi Restaurant
The Future of Restaurant Design

Restaurant design is evolving, with technological and cultural shifts shaping how we eat, interact and experience everything. Find out what design you need to implement to stand out from the competition

Networking Coffee Break & One to One Business Meetings

12:00 – 12:45 Emil Jimenez – CEO / CCO – Passion Communications
Own Your Customer Again and Redefine the Relationship through Mobile

12:45 – 14:00
Networking Lunch

Networking Lunch Hour

14:00 – 15:00 Panel Discussion
Reducing Food Waste – Successful Strategies to Sustainable Future and Better Operations.

Panelists:

  • Robert van Otterdijk - Global Initiative on Food Loss and Waste Reduction - Food and Agriculture Organisation of the United Nations
  • Stefanie Sabet - Managing Director - Germany's Federation of Food and Drink Industries (BVE)
  • Jana PŮLPÁNOVÁ -  Director, Envirostyl - Snadná cesta k ZERO WASTE
  • Moderator - Filip Vrlík - Glopolis & or Project Manager - STREFOWA

Networking Coffee Break & One to One Business Meetings

15:30 – 16:15 Panel Discussion
The restaurant of the future - Creating the next-generation customer experience

  • Panelists -
  • Rene van Camp - Head of Restaurants & Bars Europe - Intercontinental Hotel group
  • Avihai Hadida - Owner & CEO - Sasazu Group
  • Jan Kaplan - Czech chef, Consultant, Blogger at Oh My Chef & Former Executive Chef – Pavilion
  • Moderator - Barbara Schindler -  Editor - Food Service Europe

16:15 – 17:00 Panel Discussion
Creating Innovative Culinary Concepts – Where Food & Meets Art

Panelists:

  • Franco Luise - Executive Chef - Hilton Prague
  • Leonardo Di Clemente - Executive Chef - Four Seasons Prague
  • Moderator - Barbara Schindler – Editor - Food Service Europe

17:00 Day 1 Closing Remarks & Evening Reception Announcement
Close of Day 1

19:30 Evening Reception – Fashion Club

  • Agenda Morning Sessions
  • Agenda Afternoon Sessions
8:30 – 9:25
Registration & Welcome Coffee

9:25 – 9:30
Welcome Back Remarks

9:30 – 10: 15 Riccardo Lucque – Owner- Aromi Restaurant
Human Capital Challenge - Finding & Retaining Skilled Employees in Restaurant Operations.

Restaurant industry is high paced and complex. From cost, competitors, menus to customers, vendors, complex scheduling and pricing, F&B and Restaurant executives have their minds preoccupied on daily basis. While all these is extremely important to successful operations, human capital factor will always remain of the key challenges faced by the industry.  Explore HR challenges and how to tackle them to increase your restaurant’s chance of success? .

10: 15 – 11:00 Adrian Cummins – CEO – Restaurant Association of Ireland
Supplier Selection – Rethinking Supplier Relationships

Are your current supplier prepared to apply new technology and respond quickly to changing market dynamic and your business needs? Do souring agreement benefit short – term pricing strategy or over long term? Are their adequately managing increased regulations on food safety, sustainability and ingredients traceability? As a chef, restaurant owner, or operations manager, the importance of finding the right supplier doubles. Your food quality, dining experience, and reputation entirely hinders on your supplier's ability to back up their promises and keep your shelves stocked.

Networking Coffee Break & Open Coffee Break

12: 00 – 12:30 Panel Discussion
Driving Restaurant Sales & Exploding Profits through Marketing

Panelists:

  • Martin B. Jones - VP F&B Europe - Fairmont Raffles Hotels International
  • Adrian Cummins - CEO - Restaurant Association of Ireland
  • ModeratorJan Adamek - Managing Director - Jan Hospitality

12:30 -13:00 Franco Luise – Executive Chef – Hilton Prague
Profit is a Predetermined Figure- Menu Engineering for Maximum Profitability While Creating Artistic Menu

Explore best strategies for menu items, design, costing, and placement. From the science of menu engineering, recipe costing, understanding the profitability quadrant to designing your menu for profitability, and measuring the results.

Networking Lunch

14:00 – 14:45 Panel Discussion
Corporate Events, Banqueting and Private Celebrations – Attracting Diverse Clientele with your F&B offering.

Panelists:

  • Alex Sirisena - F&B Director - Boscolo Hotel Prague
  • Martin B. Jones - VP F&B Europe - Fairmont Raffles Hotels International
  • Moderator - Barbara Schindler - Editor - Food Service Europe

14:45 – 15:30 Markus Hurschler – Partner – Foodways – Good Food Projects
Data Driven Innovation in your Restaurant

15:30 Closing Remarks of the Event