2017 Programme

DAY ONE - Monday 10 April 2017

9:30 - 12:30

FRANCHISE MASTERCLASS

This workshop builds on the highly successful franchise masterclass hosted by Dentons at GRIF 2016. It is suitable for both companies that are already active in the franchise market and those looking to be a franchisor or a franchisee for the first time. We will take a more in depth look at key issues involved in setting up a franchise and negotiating a franchise agreement such as IP Protection, Due Diligence, Quality standards and staff training, structuring options and of course our top tips for the negotiation of legal agreements.

Hosted by

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    Mario C Bauer
    Executive Board Member - Expansion, Partnerships & New Markets - Vapiano

    Mario C Bauer

    Executive Board Member - Expansion, Partnerships & New Markets - Vapiano

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    Mario C. Bauer is member of the Executive Board of Vapiano SE responsible for International Growth & Partnerships within the group as well as member of the Advisory Board for International Franchising.

    He and his team are responsible for almost 200 restaurants in over 30 countries around the globe. “All we do, we do with love to refresh your life” is the vision of Vapiano and his personal daily mission in dealing with Vapianisti (colleagues), partners and guests. Vapiano is a fresh casual, front cooking Pasta – Pizza – Bar lifestyle concept within a Mediterranean ambience.

    While growing up in his family’s restaurant business in Vienna, Austria, he developed from a young age an entrepreneurial mindset by founding several startups such as Bagel Station (bagel & coffee shop concept) or Papernomad (sustainable ipad sleeves). His latest adventure is Curtice Brothers, an organic boutique ketchup production in Tuscany.

    Mario has a true international mindset, and is constantly travelling. Per year, he spends 300 nights abroad, and spends more time in an airplane than an average pilot.

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    Babette Marzheuser-Wood
    Partner - Dentons

    Babette Marzheuser-Wood

    Partner - Dentons

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    Babette is rated as a top 10 global franchise lawyer. She heads up the European Franchise team at Dentons. She specialises in international franchise and concession agreements and IP-driven joint ventures.

    Babette has transactional experience in over 100 countries. Recent deals include work in all major emerging markets (Russia, India, China, Brazil and South Africa) as well as in the Middle East and Africa. She also advises clients on franchise agreements and other innovative structures for international expansion in the global marketplace.

    Babette has particular expertise in the restaurant, hotel, leisure, retail and sectors. She is dual qualified in Germany and the UK.  She is recognised as one of Europe’s leading experts in hotel and leisure franchising with a particular emphasis on German speaking Europe. Babette is recognised as a leading expert in international franchising by Chambers Global which says she is “highly regarded for her experience in the hotel and leisure industry”. She is also recommended by The International Who’s Who of Franchise Lawyers, Chambers UK and Legal 500 for her franchise expertise. She is listed as a recommended country expert for Germany in Chambers Global.

    Babette’s research on the role of franchising in the European hospitality industry has attracted widespread media attention. Babette is the author of “International Protection of a Franchisor’s System”, Vancouver 2004. She has written the European section of Butterworth’s Franchise Laws.

    She lectures regularly around the world on franchise law and was part of a team of lawyers that advised the Russian Government on the use of franchising to kick-start small businesses. She is an associated editor of the Franchise Law Review.

    Babette is a member of the ABA Forum on Franchising, the IBA Franchise Committee and the IFA.

    She is dual qualified in both Germany and the UK.

9:30 - 11:00

MASTERCLASS ON THE IRANIAN MARKET – WHAT YOU NEED TO KNOW

This workshop will address the implication of UN/US/EU sanctions on investment in Iran, tax and incentive treatment, structuring options and the types of business entities to choose to proceed with investment in Iran.

It will also outline the steps and processes to make deals happen in the market. Find out about alternative structures such as franchise license and joint venture, and hear about other important legal transactional matters that investors should know before coming to Iran.

Hosted by:

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    Navid Sato
    Partner at APP in association with - Dentons Europe

    Navid Sato

    Partner at APP in association with - Dentons Europe

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    Dr. Navid Sato Rahbar is the lead Iranian Lawyer specializes in corporate, transactional and regulatory matters. He also handles litigation and arbitration in Iran. He particularly advises clients on foreign direct investment, IP protection, energy, mergers and acquisitions and import/export regulations. Dr. Sato Rahbar is qualified in New York and Tehran.

    He is also an Assistant Professor of Law at Shahid Beheshti University, Faculty of Law in Tehran.

    Navid speaks Persian, English, and basic French and Japanese

Including a one-on-one conversation with Mehrdad Agha Miri on his insights and expertise in running successful restaurants in the Iranian market, as he revolutionizes Tehran’s dining scene. 

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    Mehrdad Agha Miri
    Founder & CEO - ILIO Italian Restaurant

    Mehrdad Agha Miri

    Founder & CEO - ILIO Italian Restaurant

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12:30 - 18:00

Networking

CULINARY TOUR

The culinary tour, allowing attendees to experience 4-5 of the latest concepts in the region, providing exclusive insight to the journey of each concept and tasting the gastronomic offering to the industry. This half day tour allows for over 5 hours of dedicated networking with industry colleagues, the tour culminates with the opening networking reception.

13:00     Lunch at Ruya

Rüya, meaning ‘dream’ in Turkish is an enticing concept that fuses a vibrant restaurant, lounge and bar experience together, exploring the extremely rich history and diversity of Anatolian food, a cuisine that draws inspiration from a number of rich culinary traditions. Central to the story is the food offering, led by Executive Chef Colin Clague, one of the region’s most respected and celebrated culinary talents with an exceptional reputation having worked with the prestigious Burj Al Arab, award-winning Zuma in London and Dubai, The Caprice Group and Qbara. 

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    Colin Clague
    Executive Chef - Ruya

    Colin Clague

    Executive Chef - Ruya

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    Born on the Isle of Man in 1965, Colin Clague spent his childhood among the island's fishing and farming communities.  Greatly inspired by his mother, who was a qualified chef and passionate home cook, Clague developed a keen sense of quality of local produce and the seasonality of dishes and their ingredients.  These influences led him from school straight to catering college, fueling an unwavering desire to expand his culinary foundations and also fulfill a growing enthusiasm to travel.

    He then moved to London where he got his first exposure to the disciplines and rigours of the professional kitchen.  Working with some of the tp names of that decade - Anton Mosimann, Peter Langan, Gary Hollihead and Sir Terence Conran, Clague gained experience and confidence whilst travelling extensively throughout Europe and the Middle East.

    Some of his notable achievements include being in the pre-opening team of the prestigous Burj Al Arab in Dubai, and executive Chef of award winning Japanese izakaya restaurants - Zuma in London and Dubai.  Clague then moved on to join Caprice holdings in the United Arab Emirates where he was in charge of all the restaurants under the group, as well as the opening of The Ivy at the Jumeirah Emirates Towers.

    Through the years, Clague's dedication and passion saw him acquire extensive industry experience that spans the globe.  His culinary creations are ingredient-driven and food-focused; he belives in using the best quality ingredients to create sublime flavours with simplicity and finese.  Clague will join Pollen as executive chef when it opens at Gardens by the Bay in June 2012

TOUR ONE - LOCAL TREASURES 

15:00     Cocktail Kitchen “JLT” 

Cocktail Kitchen brings together great food and great drinks. It really is that simple. Every detail has been a decision, tussled over by people who not only care, but come armed with years of knowledge, expertise, and unwavering love for their trade. True hospitality is at the heart of Cocktail Kitchen and guests will experience a welcome that they’d expect from family, from friends, from home

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    John Gillespie
    Managing Director - Tonique Consultancy

    John Gillespie

    Managing Director - Tonique Consultancy

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    John is the Managing Director of Tonique Consultancy. Tonique is a unique one-stop solution for brand event needs. He has five years event management experience in the Middle East including project managing food and beverage concepts for major events such as Dubai International Boat Show, Abu Dhabi Formula One, Art Dubai and Design Days. John has an extensive track record in the drinks industry having four years’ experience in Manchester as Bar Manager for Revolution Bar; four years’ experience in business to business sales with Carlsberg UK and three years in the marketing team at MMI LLC as senior category manager for White Spirits and Liqueurs. John founded the first dedicated drinks publication for the Middle East named ‘Aqua Vitae Magazine’. He completed a Degree in Information & Communication at Manchester University.

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    Giorgio Vallesi
    Founder - Limeline Consultancy

    Giorgio Vallesi

    Founder - Limeline Consultancy

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    Giorgio is the founder of Limeline Consultancy, a beverage consulting company based in Dubai with expertise in the drink industry and F&B operations. His degree in Hospitality Management at the Thames Valley University paved the way for his extensive work experience including five years in London as Bar Manager for Hakkasan Group. He also has five years’ experience in the marketing team at MMI LLC as senior category manager for White Spirits, Liqueurs and

    Japanese Beverages. Giorgio has opened Okku Japanese Restaurant which is among the top three most successful restaurants in Dubai.

15:40     Mythos “JLT”

Bringing authentic Greek food to the table. The simple, yet appetizing menu is a compilation of traditional Greek recipes and dishes. As you feast on your favorite specialties, you'll find that all the food is prepared with the freshest, hand-selected ingredients creating a style that’s pure, light and healthy. The décor echoes the details of a modern taverna - a classy upgrade to the traditional charm, without losing its fun spirit, warmth and vibrancy - it is reinvented for today.

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    Fay Economides
    Executive Managing Director - M Management Company

    Fay Economides

    Executive Managing Director - M Management Company

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    A trailblazer who can't switch off her mind or her heart, she believes in her intuition and knows you can't get far without grit and common sense. "If you put your heart and soul into it, you can accomplish anything.”

16:00     Nola “JLT”

A New Orleans inspired venue offering Southern American food with a healthier more modern take in a convivial setting, complemented by a diverse and colorful beverage component and live jazz. Decadent but not in an obvious way, the venue is heavily rooted in a complex mélange of cultures, hot, fun and always ready to “laissez les bons temps rouler”. These values are communicated through the vintage yet very of the moment design aesthetic to create an authentic look and feel.

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    Fay Economides
    Executive Managing Director - M Management Company

    Fay Economides

    Executive Managing Director - M Management Company

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    A trailblazer who can't switch off her mind or her heart, she believes in her intuition and knows you can't get far without grit and common sense. "If you put your heart and soul into it, you can accomplish anything.”

16:30     Breeze “The Palm” 

Originally Breeze was just a beach shack serving the freshest seafood and tastiest cocktails to regulars from near and far.

As we evolved, we expanded and incorporated more elements into what we offer here at Breeze. We have our original beach shack which we utilise as a Raw Bar and ice cream counter, our Deli Counter producing made to order sandwiches and paninis, and our Grill and Sauce kitchen section with daily specials on our rotisserie.

We aim to be a casual dining experience and the majority of our menu is designed for sharing so will be served as and when it is prepared. The more substantial dishes can be served together if requested.

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    Omar Khoory
    Director - Nakheel Malls

    Omar Khoory

    Director - Nakheel Malls

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    As Director of Nakheel Malls, Omar oversees strategy, operations, leasing and planning for all of Nakheel’s existing and upcoming retail projects, which range from world-famous, large-scale destination developments to local neighbourhood centres that service individual communities. 

    By the year 2020 Nakheel Malls will be the largest mall developer in the region, through the delivery of exceptional retail and leisure destinations that create environments that will attract more investors into the region and provide return on investment for stakeholders. 

    Nakheel’s current and future retail developments have more than 17 million square feet of leasable space in total.

    Among the growing list of Nakheel Malls’ developments are Ibn Battuta Mall, Dragon Mart/Dragon City, Golden Mile Galleria, Nakheel Mall, Al Khail Avenue, The Circle Mall, Nad Al Sheba Mall, Deira Mall, Deira Islands Night Souk, Warsan Souk, The Pointe and Nakheel Pavilions at communities across Dubai. 

     

     

17:30     Serendipity (Citywalk) - Group can choose to visit Babaji or Serendipity

Founded by Calvin Holt, Patch Caradine and Stephen Bruce, the name is defined as "...the art of making happy discoveries, or finding the unexpectedly pleasant by chance or sagacity." Serendipity 3 has been one of New York City's most beloved eateries for more than 60 years offering guests in Dubai the same whimsical menu as their New York clientele, with unique desserts including ornate sundaes, the outrageous banana split, decadent milkshakes, cakes and the renowned Frrrozen® Hot Chocolate. The highlight of the menu is the ‘Dubai Treasure Chest’ intended for four, consisting of an edible chocolate chest filled with ice-creams, waffle cones, cakes, berries, a variety of candy topped with a generous spray of whipped cream and hot fudge sprinkled with a dash of edible gold. The savory creations make for a haven of timeless dishes tapping into nostalgic cravings, while being exciting and new at the same time. Foot-long hot dogs, pastas, burgers, sandwiches and breakfast options all served in generous portions, with a twist, aimed at inspiring customers to make happy discoveries.

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    David Singleton
    Vice President – Hospitality - Al Tayer Group

    David Singleton

    Vice President – Hospitality - Al Tayer Group

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    David leads Al Tayer Retail’s multi branded restaurant group of twelve International franchise and own brands including Armani Caffe, Almaz by Momo, Caffè Nero, Magnolia Bakery, Serendipity 3. As part of the Group’s Senior Executive team he is also responsible for the F&B new concept development in Bloomingdales, Harvey Nichols and Macy's in Dubai, Abu Dhabi and Kuwait.

    The Al Tayer Group are curators of some of the world’s most desired brands of up to 200 luxury and lifestyle brands to the Middle East including the only online home of luxury fashion, Ounass.com.

    Previously to Al Tayer, David worked in Russia as Brand Director for Rosinter Restaurants and as New Brand Concept Development Director on behalf of Mercedes Benz (Russia) charged with developing a new innovative restaurant concept. Prior to Russia, David spent over 25 years in the UK running, and building equally interesting restaurant brands.

17:30 Babaji (CityWalk) - Group can choose to visit Babaji or Serendipity

Babaji offers a vibrant, inclusive atmosphere, enlivened by large-scale Pide ovens, a bustling open kitchen, matched with warm and generous service. The restaurant sits at the heart of the community as a place to meet, socialise and stimulate the senses with sights, sounds and flavours representing the best of Turkish hospitality. 

In addition to enjoying an array of authentic dishes, guests of all ages and nationalities will be able to share some of the world’s best coffees, traditional Turkish tea. There is even a dedicated baklava counter that will serve a variety of freshly baked treats. 

Conceived by restaurateur Alan Yau, Babaji is affectionately referred to as Soho’s Turkish pizza joint among food connoisseurs, and will be serving its delectable range of flavours to residents and visitors in Dubai from morning until late evening. 

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    Ahmet Demir
    General Manager - Babaji

    Ahmet Demir

    General Manager - Babaji

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    Ahmet Demir, General Manager at Babaji worked with the well-established and renowned Babaji London and has pioneered the first opening outside of the United Kingdom for Babaji Dubai.

TOUR TWO - HIDDEN GEMS 

15:00     The Restaurant “Address Boulevard”

The Restaurant at Address’ completely reinterprets the concept of a classic hotel restaurant. It stands out for the manner in which the restaurant is designed just like a luxury home featuring a Kitchen, Lounge, Living Room, Study, Dressing Room and Collection Room but also a Library, Games Room and Music Room as well as a secret private dining room.

It has adopted a culinary ethos of ‘eat what you want when you want’ just like you would do at home. The restaurant’s guiding principle is “when you come to our house, we share an experience with you.” The menu is a mélange of the best European and Mediterranean inspired cuisine and is available in its entirety from morning till late. The ambience, décor and food have been designed to bring people together through the act of sharing great food with a strong emphasis on the quality of the ingredients.

Whether you go for the Huevos Rancheros at breakfast or the Pantagonian Toothfish for lunch or a selection of dishes (the prawn kibbeh is definitely worth a try) to share with friends at dinner, the food promises to wake up your taste buds and prepare them for some of the most intricate deserts that must follow.  So whatever the occasion and mood: whether you are having a private business lunch, a romantic dinner for two or a causal get together with friends we have a memorable experience for you.

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    Tim Stanhope
    Corporate Director of Food & Beverage - Emaar Hospitality Group

    Tim Stanhope

    Corporate Director of Food & Beverage - Emaar Hospitality Group

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    Tim Stanhope brings a wealth of experience to the role of Corporate Director of Food & Beverage at Emaar Hospitality Group, after having worked in a number of senior management roles in various countries.

    Formerly a Director of Western Food & Beverage Operations in Greater China, he played a vital part in the development of 120 hotels throughout the country.

    Tim’s culinary background includes the role of Area Executive Chef in both the Middle East and Eastern China for a major hotel chain. He took his latest role with Emaar in 2014 and oversees food and beverage operations for hotels, leisure clubs, lifestyle dining restaurants and lifestyle events.  

    He focuses on key areas such as brand standards formulation, driving group revenue, and concept development that integrate into the Emaar Hospitality Group’s diverse portfolio of restaurants and hotels.

    A seasoned and international food and beverage expert and native of New Zealand, Tim has lived and worked throughout Asia, Middle East, Europe and the South Pacific.

    A former professional cricket player in the Yorkshire league, he was educated in the UK and New Zealand. 

16:20     The Artisan, DIFC 

The Artisan by Enoteca Pinchiorri is an invitation to escape from the usual dining experience. It’s a tribute to superior gourmet flavours in a welcoming and vibrating ambiance.

Famous in Florence and beyond, Enoteca Pinchiorri is known for offering “a feast for the senses”. It boasts one of the best chefs in the world and the 3 Michelin stars main restaurant in Florence has been critically acclaimed since the 1970s.

Thanks to Annie Féolde and Giorgio Pinchiorri’s passion for food and wine, today Enoteca Pinchiorri is more than a restaurant: it’s an institution of gourmet and wine excellence. This makes it the destination for all discerning food, wine and ambiance lovers.

The Artisan by Enoteca Pinchiorri is yet another chapter in a rich culinary History. It is a sensational awakening and a celebration of Italian characterised by elegant interiors, friendly service, delectable dishes and a regional wine selection.’

17:20     Dragonfly “Citywalk"

A contemporary Asian restaurant with rich flavours and sophisticated textures, Dragonfly is Two-Michelin Starred Chef Tim Raue’s first foray outside of Germany, casting a culinary spell and promising a distinct, delicious and delightful dining experience. Set in the heart of CITY WALK, the urban living concept by Meraas, Dragonfly offers a modern approach to Asian cooking; from source to plate, purity and simplicity are at the heart of every dish. Tim Raue’s motto has always been ‘’He, who wants to do what he has to do, is free“. In celebration of this philosophy, he chose the dragonfly as the name and logo for his new venture. For Chef Tim, the dragonfly is a symbol of freedom.

The philosophy of Dragonfly is “simplicity in presentation and complexity in creation” and all dishes at the restaurant embrace this ethos. The menu consists of classic Asian dishes, which the team are constantly updating, by deconstructing and reinterpreting with modern twists. By using standards, methods and ingredients reaped from diverse cultures – Japanese product quality, French technique, Thai flavours and Chinese spices – and combining them, Dragonfly boasts a menu that has cosy elements of familiarity as well as thrilling new additions.

Dragonfly’s interior works as the perfect counterpart to the sophisticated simplicity of its dishes, offering a lush sanctuary of bold colours and luxurious textures. A plethora of colourful lanterns adds atmosphere and personality to the venue, creating a quaint yet visually arresting setting – a hallmark of all Tim Raue restaurants.

18:00     Lima – Networking Reception

The creation of world renowned Chef Virgilio Martinez and his partners, Gabriel & José-Luis Gonzalez, LIMA Dubai brings the success and culinary status of LIMA London to CITY WALK Dubai, located in the prestigious Fine Dining Courtyard. The fully licensed restaurant seats over 200 diners, spread over a restaurant, bar and terrace area with views over Downtown Dubai. Inviting guests on a Peruvian experience like no other, brilliantly showcasing the innovation, diversity and excitement of the country.  This is next generation Peruvian dining, bringing the UAE one step closer to Lima. 

    Ryan Baird
    General Manager - LIMA

    Ryan Baird

    General Manager - LIMA

    Ryan has over 15 years’ experience internationally across the Middle East and Africa, operating through South Africa and United Arab Emirates.  Previous project received prestigious awards including Best Italian restaurant, Best restaurants in South Africa and awarded on of the Top 10 restaurants in South Africa.  As strong operator proven track record, Ryan has overseen extensive rollouts and openings for various independent restaurant, 5 star hotel restaurants, Casino Groups and key F&B Operators in these respective regions.  Ryan is truly passionate about hospitality and the development of people within his teams.

18:00 - 21:00

Networking

NETWORKING RECEPTION AT LIMA

Authentically Peruvian, contemporary cuisine – LIMA Dubai is an exciting extension for LIMA which took London by storm in 2012 and went on to become the first Peruvian restaurant to be awarded a Michelin star, retaining it to this day.  At the GRIF opening reception, you will have the opportunity to taste a selection of Peruvian delights.