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Hotelympia Food Service 2020 Conference

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Michelin starred chef and restaurateur Jason Atherton headlines the programme, as he talks about ‘re-imagining global for local’, in an interview with Duncan Ackery, Ackery Consulting. 

Date: Tuesday 1st March

Time: 12.00 - 12.45

Trailblazing ideas to adapt to services disruption

Tied to the revitalised Hotelympia 2016, ‘Food Service 2020’ will be a one and half day event comprised of educational content sessions and familiarisation trips. The event will be staged on the afternoon and evening of Tuesday 1st March and the morning of Wednesday 2nd March 2016 in a dedicated Gallery Conference Room at ExCeL London overlooking Royal Victoria Dock. Restaurant familiarisation trips will take place on Wednesday afternoon, visiting two exciting new restaurants including soon to be opened Sosharu. 

Pricing

Partner rate £95
*only available to conference association members: ACE (Association of Catering Excellence), AVL Consultancy, British Hospitality Association, CESA, Hospital Caterers Association, Réunion des Gastronomes or Hotelympia VIPs.

Standard Entry (available from 6th February 2016) £145

Restaurant Familiarisation Trips to Shosharu and City Social (both owned by Jason Atherton) £20


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Food Service 2020 Conference Schedule - Tuesday 1st March 2016

Time

What

Where

Speaker(s)

11.30

Registration Opens

Registration Area

 

12.00

Welcome from the conference chair: Duncan Ackery 

___________________________________

Keynote interview with Jason Atherton

Re-imagining Global for ‘Local’

- Interviewed by: Duncan Ackery

Gallery Meeting Room

Duncan Ackery

Jason Atherton, Chef and Restauranteur 

12.45

Re-defining Marketing

As brands move from product focused messaging to and emotional ‘neuromarketing’ approach, what are the key lessons to be learned from the leaders? And how do you make the most of small teams?

Gallery Meeting Room

Chair: Karen Fewell, Food Marketing School

My Ly, Senior Marekting Manager, YO! Sushi

Simon Stenning, Executive Director, M&C Allegra Foodservice

Lin Dickens - Marketing Director, Bartlett Mitchell

13.30

Networking Break

Networking Area

 

14.00

Disruptive Trends

Today Kleiner Perkins, Khosla Ventures, Bill Gates and Jerry Jang are all investing in the food space and an increasing number of diners have decided they will happily stand in line to spend on higher quality food and beverages. Which new players and models are having the biggest impact in foodservice?

Gallery Meeting Room

Peter Martin, Vice President, CGA Peach

14.45

Consultants, working partnerships and more

A look at interfaces, working partnerships, data transfer and how its affecting the industry; good or bad.

 

Gallery Meeting Room

Chair: David Bentley, Bentley Consulting Ltd

Stewart Millar, Technical Director, Schematic

Andy Blake, Winterhalter

15.30

Networking Break

Networking Area

 

16.00

Creating a sensory experience

What are the possibilities for operators to create new ‘emotional connections’ between diners and food? How does this further translate to new thinking on kitchen and restaurant design?

 

Gallery Meeting Room

Jozef Youssef, Founder and Chef Patron, Kitchen Theory

Dan Kenny & Semone Bonner, Founders, The Set Restaurant

KP Kofler, Founder and Creative Restauranteur, Kofler & Kompanie

19.30 - Late

The Big Event @ Hotelympia

Join over 800 industry colleagues at The Big Event. Click here to book tickets. Or call the events team on: 0207 921 0420. 

 

 

 

Food Service 2020 Conference Schedule - Wednesday 2nd March 2016

Time

What

Where

Speaker(s)

9.00

Registration Opens

Registration Area

 

9.15

Welcome from the conference chair: Duncan Ackery

_________________________________

Inspirational Design - Afroditi Krassa

How do grand designs translate into dining experiences that shape lifestyles? Find out what inspires the designer behind some of the most awarded restaurant designs of the past few years including London's Itsu, Café Rouge, Oriel and vintage-style Indian café Dishoom.

Gallery Meeting Room

Duncan Ackery

Afroditi Krassa, Founder & Creative Director, AfroditiKrassa design studio

10.00

Thinking outside the kitchen

 

Gallery Meeting Room

Corrado Accardi, CEO & Founder, Pizza Rossa

10.45

Networking Break

Networking Area

 

11.15

Facilities Management
Are small catering contracts the crumbs and global FM contracts the way forward?

 

Gallery Meeting Room

Julian Fris - Neller Davies Consulting

Clive Hetherington, Owner/Finance Director, Vacherin

Morag Freathy, MD, Specialist Markets, Compass Group

12.00

Session with Martí Guixé, designer for companies such as Authentics, B-sign, Camper, Chupa-Chups, Desigual, Droog Design, Isee2, Magis, Saporiti, Very Lustre.

Gallery Meeting Room

Marti Guixe, Designer

12.45

Conference Summary by Duncan Ackery

Gallery Meeting Room  Duncan Ackery
14.00 Restaurant Familiarisation Tours - This is a unique and exclusive opportunity to see inside two of Jason Atherton's restaurants; Sosharu (opening the week following Hotelympia) & City Social. Gain expert advice and hear about Jason's unique vision for his business.     
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