Global Restaurant Investment Forum

12-14 March 2018 – Palazzo Versace, Dubai

GRIF

12-14 March 2018 – Dubai

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?

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 - 11:20

Thinking out of the Box: Are Insects the New Sushi?

Hear from Hult Prize winner Mohammed Ashour on his plans for the future of insect consumption on a global scale. As the cleanest and most efficient form of animal proteine, are insects the “next big thing” when it comes to solutions to food security and sustainable farming? What are his company’s strategies for “normalizing” the consumption of insects in the western world?

Mohammed Ashour – Co-Founder and CEO, Aspire Food Group

11:20 - 11:50

Keys to doing business in emerging markets

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

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

Ken Kuguru – Group CEO, Java House

11:50 - 12:10

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

12:10 - 12:25

Market Spotlight: Russia

The renaissance of the Russian restaurant entrepreneur – a look at the evolution of the Russian restaurant scene. What exciting concepts are being exported internationally?

Guillaume Crampon – Managing Director, Monaco Foodgasm

12:25 - 12:45

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.

A one-on-one interview with:

Nick McCabe – Chief Executive Officer, Hakkasan Group

12:45 - 13:45

Lunch

13:45 - 14:15

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?

Duncan Garrood – Former CEO, Punch Taverns

Jon Knight – Managing Director, Jamie Oliver Restaurant Group

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

14:15 - 14:30

Building a Global Business – The Journey and Lessons Learnt

A one-on-one interview with:

Robin Rowland – Founder, YO! Sushi

14:30 - 14:50

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.

Paul Campbell – Founder , Hill Capital Partners

Jillian MacLean – Founder & CEO, Drake & Morgan

Simon Potts – Managing Director, The Alchemist Bars and Restaurants

14:50 - 15:15

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

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

15:15 - 15:30

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 , & Vice-Chairman of The Travel Attaché


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 Officer, Gates Hospitality

15:30 - 16:00

Coffee Break

16:00 - 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 - 17:00

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.

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

17:00 - 17:30

The Mall & Beyond – Is the Future Food Court?

How are Real Estate developers incorporating F&B into their malls, what is their strategy? What are they looking for, what works? Will F&B save retail?

18:30 -

Networking Reception