Global Restaurant Investment Forum

25-27 February 2019 – NH Collection Grand Hotel Krasnapolsky, Amsterdam


25-27 February 2019 – Amsterdam

2018 Programme

Day Two - Tuesday 13 March

← At-a-glance

08:30 - 09:00

Breakfast Networking

09:00 - 09:15

Welcome Remarks

Jennifer Pettinger-Haines – Managing Director Middle East , Bench Events

09:15 - 09:45

Global Consumer Trends

An overview of the global trends, current market conditions and key evolutions that are impacting the consumer landscape. What economic, political and social shifts are affecting consumer lifestyles and business strategies across industries? What does this mean for the F&B sector? An in-depth analysis on the disruptive effects these trends are set to have over the years ahead.

Ruth Marshall-Johnson – Foresight Director, The Future Laboratory

09:45 - 10:15

Market Spotlight: USA

Key takeaways on the emerging trends in the US and what they mean for the rest of the world.

Aaron Noveshen – President and Founder , The Culinary Edge

10:15 - 10:35

From Finance to Food: Lessons from a Leader

What motivated the ex-President of Merrill Lynch to turn his business acumen to building a restaurant empire.  What lessons learnt in the world of finance can be applied to the world of food?

Aaron Noveshen – President and Founder , The Culinary Edge

In a one-on-one conversation with:

Ahmass Fakahany – CEO and Owner, Atelier House Hospitality and Altamarea Group

10:35 - 11:00

Coffee Break

11:00 - 11:30

Keys to Doing Business in Emerging Markets

What you need to know about developing a brand/concept, expanding, and operating in a developing market.

Stefan Breg – Group Strategy Director, Keane

In conversation with:

Sagar Daryani – Co-Founder & CEO, Wow! Momo

Walid Hajj – Executive Chairman, Cravia Group

Ovais Naqvi – Managing Director, The Abraaj Group

11:30 - 11:50

The Renaissance of the Food Hall – How it is Transforming Cities

The evolution of the food hall – where does the trend come from and what is its’ potential? A look at how Time Out Market have revolutionized this concept and how it contributes to the growth of a food city and developing a market as a food destination.

Didier Souillat – Chief Executive Officer, Time Out Market

11:50 - 12:10

Putting Gastronomy into your DNA

Creating dining destinations in house; How can hotels succeed at creating a dining culture and allow for creativity and gastronomy to become part of their brand DNA?

Jonathan Worsley – Chairman, Bench Events, Board Director, STR Global

In conversation with:

Maarten Markus – Managing Director Northern Europe, NH Hotel Group

Chris Naylor – Executive Chef of Restaurant Vermeer (1* Michelin), NH Collection Barbizon Palace

12:10 - 12:30

An Insider’s View of Sin City

What can the restaurant industry learn from Las Vegas? A look at how the Hakkasan Group are revolutionizing the management model and expanding into international markets.

Simon Taylor – Partner, RANt

In a one-on-one interview with:

Nick McCabe – Chief Executive Officer, Hakkasan Group

12:30 - 12:45

Franchisor of the Year Award - Sponsored by Dentons

Presented by :

Babette Marzheuser-Wood – Partner, Dentons

12:45 - 13:45


13:45 - 14:30

Developing a Restaurant Business Worldwide

An in-depth look into the strategic development of a brand internationally. How do you go from one size to the next? What do you need in place to go to the next growth stage?

Babette Marzheuser-Wood – Partner, Dentons

In conversation with:

Mario C. Bauer – Entrepreneur and Advisor to Vapiano

Duncan Garrood – Chief Executive Officer, Bill’s Restaurants

Gunel Ismailova – Global Business Development Director, Ginza Project

Jon Knight – Managing Director, Jamie Oliver Restaurant Group

Gert Kopera – Executive Vice President of Global Restaurants, Hakkasan Group

14:30 - 14:50

Building a Global Business – The Journey and Lessons Learnt

Rohit Sachdev – Managing Director, Soho Hospitality

In a one-on-one interview with:

Robin Rowland – Founder, YO! Sushi

14:50 - 15:20

Overcoming Growing Pains

Making the shift from small business to corporation. A look at the “seven seventeen rule” and the different breaking points during various stages of growth.

James Hacon – Managing Director, THINK Hospitality

In conversation with:

Paul Campbell – Founder , Hill Capital Partners

Jillian MacLean – Founder & CEO, Drake & Morgan

Richard Morris – Chief Executive Officer, Tortilla

Simon Potts – Managing Director, The Alchemist Bars and Restaurants

15:20 - 15:40

Turning a Name into a Global Business

Delivering the set-up of a big restaurant name in different jurisdictions.

Peter Moody – Principal, Red Pie Consulting

In a one-on-one conversation with:

Ashley Palmer-Watts – Chef Director, Dinner by Heston Blumenthal

15:40 - 16:10

Coffee Break

16:10 - 16:30

The Global Delivery Market

Restaurant delivery, long a mainstay of the restaurant sector in some cities, is now disrupting operating models around the world. The combination of technology and the growing economic power of millennials has empowered delivery to grow. Peter Backman will look at what lies behind these and other factors, how they are growing restaurant delivery globally, and the companies that will benefit.

Peter Backman

16:30 - 17:15

Overview of Dubai’s Restaurant Landscape

A detailed overview of Dubai’s competitive landscape and an insight into consumer preferences.

Gaurav Sinha – Founder & CEO of Insignia Worldwide

Followed by a discussion with some of Dubai's leading operators:

Duncan Fraser-Smith – Director - Global Food and Beverage, The First Group

In conversation with:

Ramzy Abdul-Majeed – Founder & Managing Director, Whissle Hospitality Group

Emma Banks – General Manager, Jumeirah Restaurant Group

Naim Maadad – Chief Executive, Gates Hospitality

Reif Othman – Chef and Business Partner, Flavio Briatore Group

17:15 - 17:45

Business Models for Hotel F&B

From Outsourced, to in-house – what models work best? The pros and cons of various partnership formulas between Hotels and F&B investors/operators.

Duncan Fraser-Smith – Director - Global Food and Beverage, The First Group

In conversation with:

Anil Bhardwaj – Director, A.A. Almoosa Enterprises LLC

Christian Gradnitzer – Senior Director of F&B Operations EMEA, Hilton

Ryan Hattingh – Partner, Atelier EPJ

Mansour Memarian – Director of Culinary and Food & Beverage, Palazzo Versace Dubai

18:30 -

Networking Reception at Hotel Cartagena, Weslodge