Day Two - Tuesday 13 March← At-a-glance
08:30 - 09:00
09:00 - 09:15
Jennifer Pettinger-Haines – Managing Director Middle East , Bench Events
Managing Director Middle East , Bench Events
Jennifer has been a member of the Bench Events team since November 2008. Originally from Australia, she has a Bachelor of Arts and a Bachelor of Commerce from the University of Sydney. Prior to joining Bench Events she spent two years as a project manager in London for a conference company. She is presently working from Dubai as project manager of the successful Arabian Hotel Investment Conference. Currently she is focusing on programme development and speaker acquisition in addition to overseeing AHIC’s operations.
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
Foresight Director, The Future Laboratory
Ruth is a trends industry specialist with experience in translating cultural and consumer research into highly effective strategy for leading brands and organisations.
Ruth comes to The Future Laboratory from COIN Research, the independent consultancy she cofounded to help brands invest in the right research and innovation programmes for product, brand and marketing development. Prior to COIN Research Ruth was Director
of Advisory Services for leading trend forecasters WGSN.
Ruth specialises in identifying and explaining the relationship between cultural development and consumer behaviour and brings this practice to her work as a start-up mentor, guest
lecturer at Central Saint Martins and the London College of Communication and speaker at
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
President and Founder , The Culinary Edge
A graduate of UC Berkeley’s Haas School of Business, Aaron Noveshen is an award-winning chef, a restaurant entrepreneur and a leading authority in food product development. Aaron is the founder of The Culinary Edge, America’s leading food, brand and operations consultancy providing restaurants and food manufacturers with strategic culinary, creative and operational solutions. The Culinary Edge clients include a who’s who of the top food and restaurant companies in America such as Starbucks, Jack in the Box, AMC Theatres, Marriott, First Watch, McAlister’s Deli and Eat Smart Produce. Detailed case studies showing the direct impact of The Culinary Edge’s work can be found online atwww.theculinaryedge.com.
Aaron Noveshen is also the co-founder of Pacific Catch restaurants and served as its president for 10 years. He currently serves on Pacific Catch’s board of directors. Aaron serves as a Director of the California Restaurant Association and Golden Gate Restaurant Association, and is the Chairman Emeritus of the CRA Educational Foundation.
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
CEO and Owner, Atelier House Hospitality and Altamarea Group
A global business visionary, and recipient of countless industry honors, Fakahany leads the team, shaping strategy to harmonize client goals with the current culinary universe. Former President and COO of Merrill Lynch & Co., Inc., and founder and CEO of Altamarea Group with Chef/Partner Michael White, Fakahany brings a proven track record, a deep global business acumen, an entrepreneurial spirit, along with a signature alchemy where business and restaurants intersect.
10:35 - 11:00
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
Co-Founder and CEO, Aspire Food Group
Mohammed Ashour is the co-founder and CEO of Aspire Food Group, a global food-tech company based in Austin, Texas that develops technology to commercialize the cleanest and most ethical source of animal protein in the world: insects. Aspire was founded in 2014 after Mohammed led his team to win the largest business prize in the world -- the prestigious US$1 million Hult Prize presented by President Bill Clinton. Prior to co-founding Aspire, Mohammed led the sales and marketing division of one of the fastest growing startups in Canada. A Forbes 30 under 30 honoree, Mohammed is regarded as a leading voice in social enterprise and food sustainability. He has been featured in the Wall Street Journal, Financial Times, Forbes, Fox Business News, the Economist, Wired, CNET, Bloomberg Businessweek, and Fast Company. Mohammed pursued an MD-MBA dual-degree at McGill University, and holds an M.Sc. degree in Neuroscience from McGill University and a B.Sc. degree in Life Sciences from the University of Toronto.
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
Co-Founder & CEO, Wow! Momo
Having done his schooling from St. James's School, Kolkata & Graduation from St. Xaviers Kolkata, Sagar Daryani & Binod Homagai started Wow! Momo immediately after completion of 3rd Year Final Exams (Even before the results were Out!) at the age of 21. The duo were later joined by another college friend Shah Miftaur Rahman. Being a Brand originated out of Kolkata & currently with over 130 outlets and growing across 9 cities, today Wow! Momo is the country's largest chain of Momos both in terms of Volumes & Turnovers.
Sagar & his team have literally "played with momos" & now their menu caters to 12 different flavours of Momos available in Steamed, Fried & Pan Fried formats largely in white & brown flour variants. They have smartly innovated & invented to create Sizzler Momos, MoBurg (Momo Burgers), Tandoori Momos, & a Baked Momo Au'gratin to their credit. To top it all, even their dessert is a 'Chocolate Momo. Not only did the founders ascertained steady growth for their business, but also innovated & invented unique ways of serving Momo delicacies to India.
Sagar is an enthusiast who is highly passionate about Brand Building. Sagar dreams of an India where employment is at its 100%. He has mentored start-ups in the F&B space and a few of them are already in operationally profitable mode. Wow! Momo, under Sagar’s leadership has earned many awards & accolades: One of the most prestigious being the National Entrepreneurship Award 2016 from Ministry of Skills Development and Entrepreneurship, Govt of India, which helped the brand gain good recognition in the business & start up community and also helped them gain investor confidence in raising funds.
A passionate speaker with active Oratory skills, Sagar has given business & motivational talks at various Business Schools & Entrepreneurship Cell’s across the country. As they say “We want to be India’s version of Mc Donalds & grow globally” Sagar aims to make Wow! Momo one of the World's fastest growing QSR Chains, thereby creating employment & adding value to the economy & society as a whole.
The Wow! Story has just begun!
Ken Kuguru – Group CEO, Java House
Group CEO, Java House
MBA, Michigan Ross School of Business
B.S., Wake Forest University
Ken Kuguru joined Java House in April 2016. The Java House Group is East Africa's largest restaurant company including leading restaurant brands Java House, 360 Degrees Artisan Pizza and Planet Yogurt. The Java House Group operates regionally across East Africa, with over 65 branches and 2000+ employees.
Prior to Java House, Ken Kuguru worked at Philips Electronics in Shanghai, China. At Philips, Ken served in the Consumer Lifestyle division as the head of Kitchen Appliances for Greater China including Taiwan and Hong Kong, as well as the Marketing director for Asia Pacific Consumer Lighting Division.
Ken Kuguru is a 2003 graduate of the Michigan Ross School of Business, and a 1998 graduate of Wake Forest University. His language skills are in English, Mandarin, and Kiswahili.
Ken is an avid, albeit it high-handicapped, golfer.
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
Chief Executive Officer, Time Out Market
Didier Souillat joined Time Out Market as CEO in February 2016 to lead the global expansion of Time Out Market. He has considerable experience in both the retail and hospitality world. Prior to joining Time Out Market, he served as Executive Vice President for the internationally renowned Hakkasan brand, overseeing the company’s global restaurant portfolio. Previously, Didier held senior management positions in some of the U.K.’s top high-end retail brands, including Selfridges and Harrods, where he was Director of Food Halls & Restaurants. He also served as Director Food & Restaurants at McArthur Glen and as Managing Director at Daylesford Organic. After graduating in Hospitality, Food & Beverage from the Ecole Lausanne Hotel Management School in Switzerland, he started his career in the hotel industry, working in cities around in the world such as Dakar, Hong Kong, Nagoya, Bahrain and Singapore.
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
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
Chief Executive Officer, Hakkasan Group
12:45 - 13:45
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
Former CEO, Punch Taverns
Jon Knight – Managing Director, Jamie Oliver Restaurant Group
Managing Director, Jamie Oliver Restaurant Group
Jon has over 25 years of senior management experience within the global retail, leisure, hospitality and wholesale sector. He lived and worked in the Middle East before moving back to the UK in 2016 to be the international Managing Director for Jamie Oliver. He is now CEO of the Jamie Oliver Restaurant Group.
Gert Kopera – Executive Vice President of Global Restaurants, Hakkasan Group
Executive Vice President of Global Restaurants, Hakkasan GroupExecutive Vice President of Global Restaurants for Hakkasan Group, Gert Kopera is a 25-year veteran of the hospitality industry. He oversees operations and concept development for Hakkasan Group’s continuously growing restaurant collection. His global experience spans Europe, Africa, the Middle East, Asia and North America having held key positions at leading hospitality companies such as Rosewood Hotels & Resorts, Jumeirah Group and D.ream.
14:15 - 14:30
Building a Global Business – The Journey and Lessons Learnt
A one-on-one interview with:
Robin Rowland – Founder, YO! Sushi
Founder, YO! Sushi
Robin became YO! Sushi’s CEO in 2000. Over last 18 years Robin & team have built the iconic restaurant chain from 3 to 80 company owned restaurants in the UK & USA plus 16 franchise restaurants in international airports and the Gulf region.
Robin led YO! Sushi’s MBOs in Sept 03, Mar 08 & most recently in Nov 15. His management philosophy is simple as he agitates for ‘continual improvement’ on 5 Ps - People, Product, Property, Promotion and Profit. He has been recognised by Retailer of Year, Group Restauranteur Catey, Peach ‘Icon’ awards and the YO! Sushi team has been recognised over the years for design, company, menu, technology and as an outstanding employer.
Robin is also a NED with Marstons PLC, Ethos Ltd , Caffe Nero Ltd and is an ALMR board member.
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
Founder , Hill Capital Partners
Paul has been involved in the creation, development and sale of a number of the UK's most highly regarded leisure businesses.
In the 1990’s he founded, grew and successfully sold a 100 site sports facility and fitness club business, before joining the Board of PizzaExpress PLC. Following the sale of PizzaExpress in 2003 for £278m, he founded and floated restaurant developer The Clapham House Group PLC, later selling the business to Nando’s Group Holdings Limited.
Paul now runs a portfolio of investments through his own LLP, Hill Capital Partners – and also invests in and advises a number of private equity funds.
Paul is currently invested in and a Non-Executive Director or Chairman of several fast growing businesses in the hospitality sector including Hawksmoor, Tortilla, Vinoteca, The Alchemist, Gusto and Hickory’s. He is also an investor in and on the Boards of two hotel business, Halcyon Hotels and Resorts and Palladian Hotels and Resorts and is Chairman of urban fitness club operator Gymbox.
He is also a seed investor in several early stage restaurant and leisure businesses.
Jillian MacLean – Founder & CEO, Drake & Morgan
Founder & CEO, Drake & Morgan
Jillian MacLean leads the bar and restaurant group, Drake & Morgan, which consists of over 20 bars and restaurants in landmark locations across London, Edinburgh and Manchester including the acquisition of the City-based group of Corney & Barrow Bars last year.
Having recently opened two new concepts in London, The Allegory at Principal Place and The Listing at Cannon Green, Drake & Morgan continue to build a pipeline of bars and restaurants in London and across the UK, with a second opening planned in Manchester in 2018.
She has received numerous industry accolades for her work with Drake & Morgan and in 2013 was awarded an MBE in the Queen’s Birthday Honours 2013, for services to the hospitality industry.
Simon Potts – Managing Director, The Alchemist Bars and Restaurants
Managing Director, The Alchemist Bars and Restaurants
Simon is Managing Director of The Alchemist, a premium bar and restaurant brand with cocktails and theatre at its core. Established in 2010 and backed by Palatine Private Equity, Simon led a management buyout from Living Ventures in 2015 and heads a business that operates 13 locations around the UK, with a further 4 openings planned for 2018. He has worked for founders Jeremy Roberts and the late Tim Bacon for 12 years, previously helping to launch concepts such as Australasia and Manchester House.
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
Principal, Red Pie Consulting
Peter is a hospitality lawyer and Principal of Red Pie Consulting, which delivers legal business consultancy to the hospitality and leisure industries.
Peter has been advising chefs, restaurants and related hospitality businesses for the last 25 years across a wide range of legal issues from personality rights for celebrity chefs to private equity transactions for restaurant groups and most commercial issues in between. He has represented many of the major London restaurants and has dealt with international projects in Asia, Australasia, EMEA and North America.
He has a particular focus on brands and protection and exploitation of intellectual property and has advised extensively on licensing of IP and Know how internationally. He has also led numerous domestic and international projects to protect celebrity chefs and restaurants from copy cat operations and misuse of IP rights.
Peter is also an accredited Mediator and an active member of the mediator panel for the World Intellectual Property Organisation (part of the UN) and the International Trademark Association and is a regular speaker on mediation.
Ashley Palmer-Watts – Chef Director, Dinner by Heston Blumenthal
Chef Director, Dinner by Heston Blumenthal
Originally from Dorset, Ashley Palmer-Watts’s love of food began with his love of the countryside and his familiarity with the seasons and exceptional produce of the British Isles. An after-school, washing up job in a local restaurant at thirteen ignited a passion for cooking that has resulted in a career spanning over twenty years.
After leaving school, he started to work at Le Petit Canard in Dorset, where he learnt the fundamental disciplines of the kitchen whilst spending most of his free time visiting regional producers and local suppliers.
Ashley joined Heston Blumenthal at The Fat Duck in Bray in 1999 when it had just received its first star.
Within two years, he was promoted to Sous Chef and became Head Chef in 2003. In 2008, he was appointed Executive Head Chef for The Fat Duck Group.
Ashley is presently the driving force behind Dinner by Heston Blumenthal in both London and Melbourne and heads up not only the kitchen, but also the whole creative operation of both establishments.
His creative eye for detail coupled with a great enthusiasm for research and an unending curiosity for historic recipes have enabled him to create, alongside his mentor and friend Heston Blumenthal, the unique menus of modern dishes that have gained international critical recognition and global awards.
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
Founder & CEO of Insignia Worldwide , & Vice-Chairman of The Travel Attaché
Since the 90's, Gaurav Sinha, Founder & CEO of Insignia Worldwide, has achieved international recognition and acclaim for his expertise in the travel and hospitality industries. Sinha is respected as both an innovator in creative strategy as well as a protagonist in his sector.
After a decade of progressive experience in the advertising industry ending at global advertising giant Lowe, Sinha served five years as the Head of Marketing at Hilton Worldwide in the Middle East until 2002. His impeccable track record in launching and managing numerous brands worldwide has won him accolades from the travel industry, including his most recent award - ‘Top 100 Indian Power List in GCC, 2013’ by Arabian Business
Established in 2003, Insignia Worldwide has earned the enviable position of being the leading brand, communication and creative services agency, dedicated to luxury, travel and lifestyle brands. The agency boasts an exemplary list of clients with some of the world’s most revered brands, including, Jumeirah Hotels & Resorts, The Address Hotels, Conrad, Waldorf Astoria, Kempinski Hotels & Resorts, Fairmont Hotels, Hilton Worldwide, Starwood Hotels, Anantara Hotels & Resorts, Le Meridien Abu Dhabi, Armani Dubai, and Dubai Tourism. Headquartered in Dubai with representative offices in London, Delhi and Sydney, the agency currently works with over 60 hotels across 20 countries, 120 restaurants 30 lifestyle destinations.
Sinha also launched Insignia Travel Media Group (ITMG) in 2008, the region’s only media buying company specializing in the travel industry. Following the success of ITMG, Sinha incorporated hospitality consultancy, Insignia Hospitality Solutions (IHS), within the global agency in 2012.
In 2009 Sinha and his wife Lucy Bruce set up Harmony House, a day shelter for destitute children in India providing food, education and medical care for nearly 500 children as well as social support and vocational training to mothers and young women. Bruce has been awarded for her efforts in the ‘Humanitarian Category’ for the ‘Emirates Woman of the Year 2010’ and ‘Top 50 Most Influential British Nationals in the UAE 2013’ by Arabian Business.
In 2012, Sinha established the region’s first independent luxury travel company, The Travel Attaché, for which he takes the seat as Vice Chairman. Next year sees the launch of ‘Arabian Travel Council’, a highly exclusive members club for the travel and hospitality professionals in the Gulf region.
The launch of Insignia PR also marks Insignia Worldwide’s 10th anniversary. Progressive, insightful and influential in its approach, Insignia PR offers travel, hospitality and lifestyle brands a truly international perspective in addressing their brand communication needs.
Sinha is also the Brand Ambassador for The Luxury Marketing Council’s Middle East chapter and is currently working on a new progressive luxury hotel concept, which is set to rejuvenate the light luxury segment within the hospitality industry.
Followed by a discussion with some of Dubai's leading operators:
Duncan Fraser-Smith – Director - Global Food and Beverage, The First Group
Director - Global Food and Beverage, The First Group
Having spent the past 6 years in the Middle East region in key food and beverage roles within the hotel industry, Duncan has a wealth of experience in this region.
Duncan spent 3 years in Doha, Qatar, developing the hospitality operations for Qatar Sports City and the Cultural Village. Most recently his role as Group Director of Design, Food and Beverage for Middle East, Africa and Asia, involved creating and developing over 150 different food and beverage concepts for InterContinental Hotels Group, one of the largest hotel companies in the world, so Duncan is well recognized and respected in the hotel and restaurant industry within the Middle East/GCC region and internationally.
Duncan’s 20 years in the hospitality industry, spanning Asia, Australia and the Middle East, have seen him developing both edgy brand defining concepts and establishing, both stand alone and hotel based outlets from deconstructed bars, cafes and lifestyle outlets through to contemporary steakhouses and high street fine dining .
Duncan has a unique approach to developing hotel food and beverage operations by identifying the mix of offerings falling under the three categories of , Core, Impulse and Destination and to make strategic, long
term decisions on the correct use of each individual space.
In conversation with:
Ramzy Abdul-Majeed – Founder & Managing Director, Whissle Hospitality Group
Founder & Managing Director, Whissle Hospitality Group
Ramzy has over 25 years global experience with a strong financial background as a Chartered Accountant from PriceWaterhouseCoopers in London. Subsequently at Société Générale in London in the late 1990s as a Fund Manager, Ramzy managed over US$300m of publicly listed private equity funds with a focus on the Middle East and Eastern European markets.
Prior to settling in Dubai in 2004, Ramzy spent four years as the General Manager of Investments & Risk Management for Xenel Industries, one of the largest conglomerates in Saudi Arabia that also holds significant interests through joint ventures, alliances and direct investments in a variety of sectors globally. He was enticed to move to Dubai to assist with heading up the Strategy team at National Bank of Dubai. Having gained a reputation as the numbers man with an in-demand “Midas” touch, Ramzy, together with partner and longtime friend Markus Thesleff, co-founded Whissle, and together continue to bring a new dimension to the rapidly expanding hospitality scene in Dubai.
Emma Banks – General Manager, Jumeirah Restaurant Group
General Manager, Jumeirah Restaurant Group
A highly experienced General Manager in the field of retail, hospitality and leisure, Emma Banks boasts an immense amount of experience in the running of high volume bars, clubs, casual dining concepts, QSR, food retail and fine dining. As the General Manager of Jumeirah Restaurant Group, Emma currently oversees more than 30 existing food & beverage venues and international franchises across the board, from operations to development, and is responsible for new concept development and execution. As the corporate lead for food & beverage operations within the Jumeirah Group, Emma Banks is the driving force behind the continual innovation, success and development of the Group’s world class F&B concepts and brands.
With a specialty in business turnaround developed over an extensive career with numerous high profile brands throughout the UK and GCC, Emma has a successful record across operations, marketing, finance, HR and training. Instrumental in the growth and success of companies such as Spirit Group, Scotland’s G1 Group PLC and MH Alshaya Co. in Kuwait, she moved to Dubai in 2013 to join the Jumeirah Restaurant Group as Operations Director.
Responsible for overseeing leading Dubai venues including as Pierchic, The Agency and The Noodle House, Emma’s industry knowledge and flair for brand concept development also saw the great success of new concepts including Perry & Blackwelder’s. Tasked with the key responsibilities of achieving streamlined Jumeirah service standards and raising the profile of these world class restaurants, her strong business acumen and quick comprehension of shifts in the local market has seen several of Jumeirah Restaurant Group’s venues gain recognition through industry awards and accolades.
This record of successful venue launches and operations led to Emma’s promotion to General Manager of Jumeirah Restaurant Group in July 2016. Here she has continued to oversee all operations management, with a focus on improved productivity, business development and auditing.
As General Manager, Emma Banks has delivered a significant turnaround in performance throughout the Group and greatly improved brand productivity in her first six months in the role. The implementation of a revised group-wide strategy and updated internal policies and procedures has seen the streamlining of service standards and increased efficiency, with structured supply lines also contributing to a 10% reduction of costs across the Group.
A people-focused individual with high energy levels, passion and enthusiasm to succeed, Emma has demonstrated success in managing large operational teams and support functions from Marketing, Human Resources, Training, Commercial and Risk Management in her time with the Jumeirah Restaurant Group. Responsible for overseeing the Jumeirah Group’s flagship F&B brands, her excellent financial management controls, strategic development skills and hands-on approach have seen her make a significant name for herself as a leader in the regional food and beverage industry.
Naim Maadad – Chief Executive Officer, Gates Hospitality
Chief Executive Officer, Gates Hospitality
With over 28 years in the hospitality world across Australia, Asia, & the Middle East in various senior management roles, I have launched & operated some of the world’s best Hotels, Resorts, Spas & Lifestyle Food & Beverage Concepts.
My career has exposed me to some of the best properties around the world and I was fortunate to partake & orchestrate several amazing openings & operations.
Covering a wide spectrum of positions within senior leadership, including the role of Managing Director for both Six Senses Hotels Resorts Spas and The Anantara Group respectively. During my time with these exclusive properties, I was instrumental in nurturing sound relationships with owners, securing the best possible locations, negotiating and formalising contractual agreements, and appointing teams to infuse and reflect the ethos of the brands.
Being based in the ME over the past 18 years, I have witnessed tremendous industry growth, gained a deep cultural understanding & have been endorsed by principals & organizations alike.
In 2012, I have established “Gates Hospitality” A homegrown Hospitality Company representing handpicked Concepts catering for the affluent life-stylers.
Gates Hospitality, the parent company of well-known homegrown brands such as; Ultra Brasserie, the internationally acclaimed concept; Reform Social & Grill Dubai, Folly by Nick & Scott, as well as Publique, Dubai's premier "Apres Ski chalet", The Black Lion, Bistro Des Arts and ownership of Six Senses Zighy Bay.
Continuing the successful growth of Gates Hospitality’s portfolio 2017, Via Veneto Osteria e Cucina opened Q3 this year; as well as Red Farm at Covent Garden, London, U.K., the first global foray of the group vide an international venue outside the region would be launched early 2018.
In principal, GH expertise that are extended are indicative but not limited to; Hospitality Guidance | Asset Management | Pre-opening Foundation | Day-to-day Operational Success.
My philosophy & approach are simple, connecting like-minded investors, operators & brands to define concepts, successful portfolios & continue on shaping the hospitality industry.
Affiliations - on the Advisory Boards of :-
- Caterer Middle East
- Hotelier Middle East
- BNC Publishing
- Middle East Food Forum
- New Zealand Trade & Enterprise
Contributing Columnist for magazines :-
- Hotelier Middle East
- Caterer Middle East
- Hospitality News Middle East
15:30 - 16:00
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 is an expert on the structure and dynamics of the foodservice sector, and its supply chain, in the UK and across Europe. He enlightens senior executives and other people who make significant decisions in the foodservice sector including investors, operators and suppliers to the foodservice sector. His forthright and challenging views are based on data-driven insights – as a former scientist his view is “if you can’t measure it, it doesn’t exist”. He has been involved, as a researcher and consultant within the sector, for over 30 years blending his knowledge with a deep understanding of the trends, key players and challenges of organisations with an interest in foodservice.
He regularly speaks at conferences worldwide and his views are sought by television, radio, the Bank of England and the press. Peter has many innovations to his credit having been the first person to define the structure of the eating out market in the terms which are now widely used by the industry, as well as the most extensive database model of the foodservice sector.
Peter is a founder and past Chairman of Arena, the UK pan-industry networking organisation that he was instrumental in setting up twenty five years ago. He is a Fellow of the Institute of Hospitality.
He is happily married, the proud father of three grandchildren and when not at work, can be found in the gym or investigating his family history.
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
Senior Director of F&B Operations EMEA, Hilton
Based in Hilton’s MEA Regional Office in Dubai, Christian Gradnitzer is responsible for F&B operations and strategic future F&B development for Hilton in EME.
Gradnitzer has a wealth of experience in Food & Beverage. He started his career as Chef Apprentice in his native Austria then moved on to Switzerland, gaining experience which prepared him for roles in London at The Dorchester Hotel and at Cunard Cruise Lines. He then joined the Burj Al Arab in Dubai, quickly progressing from Chef de Cuisine to Executive Sous Chef, where he supervised the operations of 175 chefs and 60 stewards.
In 2006, Gradnitzer took on an Executive Chef role at Jumeirah Essex House in New York, before returning to Dubai to serve as Executive Chef at Jumeirah Emirates Towers. He then became Resort Executive Chef for Madinat Jumeirah, managing restaurants across three hotels, catering requests and the Conference and Incentive culinary team.
In 2012 he was named Group Culinary Director for Jumeirah Group, where he established a dedicated Restaurant Group, managed operations and oversaw development of new F&B venues. In 2015, Gradnitzer moved to Istanbul to join D.ream Group, a global restaurant, entertainment and management group where held the position of Group Culinary Director. In 2017, Gradnitzer joined Hilton as Senior Director, F&B Operations, EMEA.
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?