2017 Programme

Our programme is shaped through consultation with our advisory board who represent all facets of the industry. If you would like to propose a topic or speaker, please contact Sacha Serikoff

Download 2017 programme

2017 Programme

DAY ONE - Monday 10 April 2017Full Programme

9:30 - 12:30

FRANCHISE MASTERCLASS

9:30 - 11:00

MASTERCLASS ON THE IRANIAN MARKET – WHAT YOU NEED TO KNOW

12:30 - 18:00

CULINARY TOUR

18:00 - 21:00

NETWORKING RECEPTION AT LIMA

DAY TWO - Tuesday 11 April 2017Full Programme

8:30 - 9:15

BREAKFAST NETWORKING

9:15 - 9:30

WELCOME REMARKS

9:30 - 9:45

EXCLUSIVE GRIF GLOBAL TRENDS REPORT

9:45 - 10:00

CONSUMER DATA

10:00 - 10:20

WHAT’S HOT IN THE RESTAURANT WORLD

10:20 - 10:30

SPOTLIGHT ON THE MIDDLE EAST

10:30 - 11:00

COFFEE BREAK

11:00 - 11:20

REVOLUTIONIZING THE TRADITIONAL RESTAURANT BUSINESS MODEL

11:20 - 11:50

CREATING A FOOD CULTURE / ‘FOODIE’ DESTINATION

11:50 - 12:25

BRAND CASE STUDY

12:25 - 12:45

REDEFINING F&B - A GLOBAL STRATEGY

12:45 - 13:00

TOP 5 THINGS EXCITING THE MODERN FOOD CRITIC

13:00 - 14:00

LUNCH

14:00 - 14:30

GROWING GLOBAL: GETTING IT RIGHT

14:30 - 15:00

ADDING VALUE AS AN INVESTOR

15:00 - 15:30

SCALING UP AND SUSTAINING GROWTH

15:30 - 15:40

INVESTMENT TRENDS IN AFRICA

15:40 - 16:00

COFFEE BREAK

16:00 - 16:30

DEMYSTIFYING RESTAURANT DEVELOPMENT

16:30 - 17:00

HOTEL F&B

17:00 - 17:30

AIRPORT F&B

18:30 - 21:00

GALA NETWORKING RECEPTION AT FOLLY BY NICK AND SCOTT

DAY THREE - Wednesday 12 April 2017Full Programme

8:45 - 9:15

BREAKFAST NETWORKING

9:15 - 10:15

ROUND TABLE SESSIONS

10:15 - 10:30

COFFEE BREAK

10:30 - 10:45

WELCOME BACK – KEY TAKEAWAYS FROM DAY ONE

10:45 - 11:00

FOLLY BY NICK AND SCOTT: LOOKING AT THE STORY BEHIND THE CONCEPT

11:00 - 11:10

SPOTLIGHT ON CHINA

11:10 - 11:30

FROM THE BOARDROOM TO THE PERUVIAN KITCHEN: STORY OF AN ENTREPRENEURIAL CHEF

11:30 - 12:00

THE FINANCIERS: EVALUATING AN INVESTMENT

12:00 - 12:30

THE BLUEPRINT TO DEVELOPING A SUCCESSFUL CONCEPT

12:30 - 13:10

THE GRIF DEAL DEN

13:10 - 13:20

COMMUNITY CULINARY EXPERIENCES

13:20 - 14:30

LUNCH

14:30 - 14:45

AN UPDATE ON INDUSTRY TRENDS AND INNOVATION

14:45 - 15:15

THIRD PARTY DELIVERY – FRIEND OR FOE TO THE INDUSTRY?

15:15 - 15:45

TECHNOLOGY IN F&B

15:45 - 16:00

CLOSING REMARKS

2017 Advisory Board