Welcome Remarks from the Chair
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 Lunch Hour
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? .
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.
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.