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
Welcome Remarks from the Chair

Welcome Remarks from the Chair

9:30 – 10:15
The restaurant of the future - Creating the next-generation customer experience

For restaurants to evolve, understanding the next generation customer is critical. And the next generation customer is already here. What can restaurants bring to the table to appeal to this ever-evolving customer?

10:15 – 11:00
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: 15 – 13:00
Tech Revolution in F&B

Speed of innovation continues to surge; the restaurant industry is taking advantage of new tools to ramp up operational efficiency and connect with guests more effectively.  From social apps to tech savvy strategies to entice new customers, from drones and robots to clever cutlery. Find out how you restaurant can create digital dining experience or busier restaurants and bigger profits.

13: 00 – 14:00 Lunch
Networking Lunch

Networking Lunch Hour

14: 00 – 14: 30
Reducing Food Waste – Successful Strategies to Sustainable Future and Better Operations.

Around 88 million tonnes of food are wasted annually in the EU, with associated costs estimated at 143 billion euros. Millions of euros of food end up in landfills every year. Not only it has extreme implications on the environment but also on the restaurant bottom line as lots of money is being wasted. Explore what steps you need to take to reduce food waster for better tomorrow.

14:30 – 15:00
We Not ‘Female Chefs, We are All Just Chefs! Breaking Stereotypes & Empowering Women.

Research shows that 4.7% of chefs and head cooks in the US are female, while in the UK women make up just under 20% of chefs. The statistic is thought to be even lower when it comes to fine dining restaurants. Central and Eastern European numbers are even lower. The role of women in professional kitchens remains a topic of complex discussion, fuelled by passionate individuals of all genders who work in the restaurant industry. Join the debate!

Networking Coffee Break & One to One Business Meetings

15:30 – 16:15
The Hottest Trends from the Hottest Chefs

Cooking is passion, art, science and much more. Explore the biggest food trends together with the top chefs who push boundaries on a daily basis to create unforgettable culinary experience.

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

17:00 Closing Remarks
Close of Day 1

19:30 – 23:00 International Business Council
Leaders in Horeca Summit Evening Reception

  • Agenda Morning Sessions
  • Agenda Afternoon Sessions
8:30 – 9: 15
Registration & Welcome Coffee

9:15 – 9: 30
Welcome Back Remarks

9:30 – 10: 15
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
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
Driving Restaurant Sales & Exploding Profits through Marketing

The competition among restaurants is fierce, and you’ll need to give your all to be successful. Increasing customer traffic into your restaurant is a challenge for all restaurants in today’s competitive environment but with the right strategies you can start building sales. Learn how to capture your guests’ interest and maximize your marketing spend to increase your bottom line

12:30 -13:00
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
Corporate Events, Banqueting and Private Celebrations – Attracting Diverse Clientele with your F&B offering.

Events, banqueting, weddings are on the top revenue-generating service area.  corporate event spends and wedding budgets are increasing worldwide, while the competition becomes more intense. Discuss effective strategies that will help your business stand out and be more successful in attracting the clients from this segment.

14:45 – 15:30
Becoming a Celebrity Chef

Over the course of last 10 years the prestige of chefs has risen dramatically, making them new rock start of the modern world. From exclusive restaurant around the worlds, books, tv shows to kitchenware collections and brand endorsements, modern celebrity chefs seem to have it all. Explore what it take it take to become a celebrity chef and whether you have what it take s to make it?

15:30 – 17:00 International Business Council
Leaders in Horeca Summit Closing Reception