Hotelympia’s Stage: a Platform for Inspiration, Debate and Trends
Hotelympia’s 2016 Stage line-up has been revealed with the ExCeL London halls set to ring yet again with the sounds of lively discussion, heady debate and inspirational ideas, as the home of hospitality innovation returns this February (29th – 3rd March).
Improving profits; future trends; crowdfunding; banishing bad service; biophilic design; foraging; the chef crisis; Britain’s best new restaurant; the role of the multimedia chef and affordable interiors, are just some of the key issues and topics set to spark visitor interest at the show.
Hotelympia 2016 is offering visitors the unique opportunity to get up-close-and-personal with some of the most respected names in hospitality, in an itinerary of daily Stage sessions. Each will offer their own take on the issues of the day – covering multiple topics in depth –giving show visitors the practical advice and know-how to take back to their own operations, a key part of Hotelympia’s ‘Your Show’ remit.
At the beginning of days one, two and four of the show (11am), hospitality veteran and founder of FoodProfits, the highly respected Marcus Kilvington, will present an energising and thought provoking business seminar, revealing several tried and tested ways in which to improve profitability. Each day, Marcus will examine a different sector with hotels, pubs and restaurants firmly under the microscope.
With a background in training, coaching and mentoring owners and managers to fix business problems and boost their bottom line, operators are advised to beat an early path to the show for Marcus’s daily prelude.
Profit analysis soon turns to trends, with a Monday midday state-of-the sector address from Peter Martin of the Coffer Peach Business Tracker – the industry sales monitor for UK pubs and restaurants.
Keen to know how to attract more custom and which business sectors are the strongest and the weakest? In this session Peter will present an accurate picture of how the pub, hotel and restaurant sectors are trading, while analysing future business trends across hospitality. As 2016 gets into swing, this session presents a unique, free opportunity for operators to ensure that their business is heading in the right direction.
At 2pm on day one of Hotelympia, Edwin Kramer, Hotel Manager of the London EDITION, will reveal the secrets behind the success of one of London’s most talked-about boltholes, a magnet for celebrities and stars of film and television.
Since its opening in 2013, the hotel has picked up numerous awards, including Hotelympia’s 2014 design gong, and is considered by many to be the 'ultimate' London hotel. The stunning design and global ‘EDITION attitude’ will all be up for discussion in what should be a fascinating session.
With crowdfunding proving one of the most hot button areas of discussion in the past 12 months, a dedicated panel including Eric Partaker, co-CEO of Chilango, Fraser Thompson, CEO of Chapel Down and Thomas Davies, Chief Investment Officer, Seedrs, will, on Monday 29th (3pm) debate the risks and rewards of raising capital through this means. From structure to customer participation and life after crowdfunding, anyone looking to grow their business in this manner should make the Stage their destination of choice.
Two key awards are also set to be determined before the close of day one (4pm), the Hotelympia Design Award, which will be crowning the UK’s best designed new restaurant and latterly the culmination of the original Innovation Awards. 18 finalists – showcasing the year’s most ground breaking products in Catering Equipment, Interiors and Technology – will be whittled down to just three sector champions and one overall winner.
Tuesday at midday sees award winning hotelier, Robert Nadler, Nadler Hotels, and Martin Williams of M Restaurants and Ian Leigh of the Thai Leisure Group talking about how a concept can retain its commercial success and how to roll-it out without losing its personality.
The session will also look closely at existing, well known brands to discover the secrets of continuous and profitable brand growth.
At 1pm on Tuesday, arguably the best restaurant manager in the business, Diego Masciaga, is set to offer show visitors a unique insight into what it takes to run the front-of-house at a Michelin-starred outlet. Admired and respected by his peers, his leadership has inspired hundreds of young people to progress careers in the hospitality and catering industry. Visitors are advised to arrive early to receive a masterclass from the master of service.
Tuesday is rounded off in style by celebrity designer, author, writer and TV presenter, Oliver Heath, who will discuss biophilic design – the practice of using elements of nature to create healthier and happier interior environments – and how for some its usage has yielded marked spikes in staff productivity.
Wednesday begins with one of Britain's most celebrated restaurant designers, Afriditi Krassa, talking about her award-winning work and the inspiration behind projects for Heston Blumenthal, Hilton hotels, Itsu and Dishoom (11am) while acclaimed wild food restaurateurs, Richard and Oliver Gladwin, will follow with a fascinating presentation on the art of Foraging, advising on what to look for, where to find it - in towns and cities as well as in the countryside - and how to add it to the menu (2pm).
At 3pm on Wednesday, one of the biggest stories of the year, the chef shortage, comes into play with a dedicated panel, chaired by Martin-Christian Kent of skills and workforce charity People 1st welcoming a number of high profile guests from the recruitment, training and apprenticeship, college, hotel and restaurant sectors, respectively. With the industry needing to recruit an additional 11,000 chefs by 2022, the panel, which includes chef recruitment consultant, Dominique Crapart, Marriott Hotels' European Senior Executive Chef, Sean Kelly, and John Hyde, Executive Chairman of HIT Training, will be looking for solutions to this worsening crisis and welcoming audience input.
Hotelympia’s final day sees one of the most respected and admired industry experts, Hugh Taylor, OBE, offering hints and tips to hotels about maximising their marketing efforts and securing competitive advantage with minimal spend. The Chief Executive of hotel management consultancy Michels & Taylor will be imparting simple yet strategic ideas to help operators fulfil their own marketing objectives.
Ella Jade of Ella Jade Interiors will be recognised by many as one of the young stars from BBC’s The Apprentice. She has since forged a successful design business using her design flair and business acumen. At 1pm on Thursday 3rd March, Ella will be offering design tips and advice and looking at trends for the future – a chance for operators to do different and impress new and existing customers with fresh and striking interiors.
The curtain comes down on Hotelympia 2016 with a panel discussion on the rise of the multimedia chef, curated by the London Restaurant network and featuring some of the industry’s most respected names including, Adam Byatt of Trinity Restaurant, restaurateur, chef and author, Mark Sargeant, and Sophie Michell, chef at Pont Street Restaurant.
Toby Wand, Managing Director at Fresh Montgomery comments: “Hotelympia has a long and illustrious history in providing the tools for visitors from across hospitality to grow their businesses and 2016 will be no different. Yet again the Stage will have it all; trends, insight, debate, surprise, inspiration, celebration. The beating heart of the UK’s greatest hospitality show. Your show.
London is gearing up for the return of Hotelympia next February (29th February – 3rd March, 2016 ExCeL London) with the event promising more product innovation than ever before, fed by laser guided trends and insight drawn from the UK’s culinary capital, the most comprehensive range of suppliers yet, plus all-new competitions and some of the UK’s most celebrated chefs, under one roof.
Registration is now live (www.hotelympia.com/register) for the biennial four-day show, the home of hospitality innovation, which will see the unique needs of visitors from every sector of hospitality, from hotels and restaurants to pubs; cafes; contract catering; casual dining; the cost sector and beyond, catered for by 1000 of some of the world’s most pioneering exhibitors in Food & Drink; Catering Equipment; Technology; Interiors & Tableware; Careers and sustainability-focused Waste-Works.