Event Preview: GRIF 2018

The Global Restaurant Investment Forum 2018 (GRIF), the annual meeting place for the international restaurant investment community organised by Bench Events and powered by Michelin, is set to discuss and dissect the modern-day disruptors impacting expansion and global growth for restaurant investors, operators and entrepreneurs.

Bench Events managing director Middle East Jennifer Pettinger-Haines said: “In collaboration with our GRIF Advisory Boards in London and Dubai, we’ve developed this year’s programme to tackle two critical challenges faced by the industry. Firstly, we are witnessing increasing levels of disruption, which we will see take various forms at GRIF — from innovations in technology and big data to the transformation of the retail sector and growth of food delivery concepts. Secondly, entrepreneurs and brands alike are having to find alternative ways to expand and internationalise, with landlords, rents and regulations posing stumbling blocks in markets across the globe – another major disruptor. Our expert speakers, who come from the world’s leading restaurant groups, will offer their insights on these topics and more at GRIF 2018.”

One of the highlights of the event will be the GRIF Finance Forum on March 14, which will feature The GRIF Deal Den, a showcase for new restaurant concepts seeking investment to internationalise, expand or launch their first venture.

The GRIF Deal Den will enable entrepreneurs to pitch to a panel of investors including Paul Campbell, founder at Hill Capital Partners LLP and an investor in renowned brands including Hawksmoor, Vinoteca and Gusto; Martin Sherwood, partner, Enterprise Investment Partners and a serial investor with many years’ experience of small company fundraising, specialising in hospitality and leisure; and Sami Daud, managing director of the Oman-based Daud Group and the man behind Gourmet Gulf.

Commenting on what the judges will seek in The Deal Den, Campbell said: “I love meeting supremely talented and ambitious people who are looking to bring a fresh and exciting twist to a traditional format.”

GRIF will also feature workshops on restaurant marketing and advanced franchise negotiation skills and ‘how-to’ roundtables on: raising finance; expansion; talent retention; operational costs; and intellectual property.

GRIF 2018 has partnered with Palazzo Versace Dubai to host its fifth edition. Jimmy Lopez, Executive Assistant Manager at Palazzo Versace Dubai, shares his thoughts on a few of the key issues that will be discussed during GRIF 2018:

What do you forecast will be the biggest disruptor to the restaurant industry in 2018, and why?

Managing people’s perception about VAT will be one of our biggest challenges in 2018. Diners have become more cost-conscious, so we have to keep the industry innovative and exciting to be able to achieve a good footfall. People are looking for substance and value over a specific cuisine or style. In addition to all these, the old fashioned tableside service will make a big comeback in 2018. Customers seek interaction and they want to be involved and present throughout the dining experience. Also, food delivery will continue to grow at a fast pace.

What can GRIF delegates expect to learn from you during your session at GRIF?

Bringing top restaurateurs and their concepts to Enigma has been a great experience and I cannot wait to share some insights of operating the highest level of dining in Dubai with the GRIF delegates. Also, working closely with Quincy Jones’ team in running Q’s Bar and Lounge – one of Dubai’s best live music venues — could be a good example of a successful business model that brings together the elements customers are looking for nowadays: good food and a great night out with world-class music.

What are the key trends and issues that you expect to be debated at GRIF 2018?

I’d love to hear about how technology will continue to impact the F&B industry in 2018, along with the popularity rise of food-delivery apps. We are all looking for convenience and I strongly believe that food delivery will have a good share of the business. However, will we be able to achieve a balance between delivery and the dine-in food presentation and quality?

Another trending topic amongst food and beverage professionals is how to manage the shortage of talent. With the inconsistency of business volume, it is commercially challenging to keep permanent staff members. Hence, sometimes companies resort to casual staff to fill in whenever the business requires additional staffing. However, their skills and dedication cannot possibly match that of the in-house service teams. So the development plans and the training courses for this talent is yet another headline we all should think about this year.

The rise or the disappearance of the social influencers and internet foodies could be another subject line to be added to this year’s forum.