Caterer conference reveals the hot topics for 2016
Following confirmation on Monday of the line-up of F&B experts who will take to the stage for presentations, case studies and debates, Caterer Middle East has revealed the agenda for its annual Caterer Middle East Food & Business Conference.
Taking place at Grosvenor House Dubai on March 8, the one-day event is presented in a new all-encompassing format this year for this first time, and is expected to attract more than 150 culinary anf nightlife professionals from hotels, independent restaurants, catering companies, clubs, quick service restaurants and bars.
The conference will begin with a quick-fire expert panel discussing what's hot for 2016 in which four industry experts will each get two minutes to speak about the international trends they foresee coming to the region in the coming year and share their ideas on their longevity in an ever-changing F&B landscape such as the Middle East.
Following this, Julian Biddulph, general manager, The Ivy Dubai, will outline how best to manage a concept's online presence and talk about the tools to use for promotion, engaging with customers and bringing in new guests.
Next up, the conference will examine the issue of food fads and how regional outlets ought to respond to consumer demand for gluten-free and paleo friendly options, followed by a discussion on how to generate footfall beyond the usual ladies nights and happy hour deals.
After a break for networking and refreshments, Tom Arnel and Sergio Lopez, co-founders and managing directors of Bull & Roo Hospitality and Investments, will be revealing details about their journey in launching their first F&B venue Tom&Serg, followed quickly by The Sum of Us and Common Grounds, all based in Dubai.
The duo will also be able to talk about opening of their first licensed venue, Brunswick Sports Club, set to launch in the weeks preceding the Caterer Middle East Food & Business Conference.
Following this, Karan Purohit, product development chef of Figjam will outline opportunities surrounding catering for children and how restaurants should market children's meals.
After this session, three high-level F&B figures will take to the stage to answer the audience's questions on all aspects of running a restaurant, cafe, bar or club. From how to recruit, develop and retain staff to managing relationships with suppliers, the panel will tackle any issues facing chefs, restaurateurs or nightlife operators deal with, sharing best practices and their own experiences. .
After this session finishes, the conference will look at managing food waste, amid growing concerns that municipalities could introduce charges for waste disposal in the not too distant future.
After the final networking and refreshments break, the event will close with attendees hearing from restaurateurs and nightlife operators who struggled in opening and running F&B outlets in the region, what they did wrong, what they learned and what they would do differently in the future.
For more information on the event, please click here.
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