31 MAY - 2 JUNE 2021 | 11 AM - 7 PM

DUBAI WORLD TRADE CENTRE

#THEHOTELSHOW

ABOUT THE CONFERENCE

F&B has always been one of the fastest-paced, most market-reading, innovative and agile building blocks of the hospitality industry. Restaurants and bars are the pulse and heartbeat of all good properties and developments and a key driver of revenue, reputation, brand differentiation, loyalty and joy.

They have also just endured perhaps the most challenging year in their history.

As the industry moves beyond common solutions and into a period of dramatic innovation, adjustment and change as we emerge back to more normal business conditions during 2021-2022, The F&B Stakeholders Summit will bring leading industry experts and practitioners to one place, at one time, for a series of highly focused and candid live discussions revealing their plans and strategies for the next year and beyond.

All F&B professionals are welcome to attend and take advantage of the opportunity to network with their peers and colleagues in the industry at its first major live event in over a year, as well as hearing frank insights on how leading players intend to rise from this period more strongly than they entered it.

EDUCATION PARTNER

SUPPORTING ASSOCIATION:

The Dubai Restaurants Group, which falls under the direct patronage of the Dubai Chamber of Commerce, aims to be the premier representative body of the food and beverage industry in the city. By drawing on the knowledge of its members, it aims to provide its members with practical advice, as well as resources, to help industry grow.
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SUPPORTING ASSOCIATION

Confirmed Speakers at
The F&B Stakeholders Summit

Edward Harvey

Edward Harvey

Director

Elevate

Samantha Wood

Samantha Wood

Founder

FooDiva.net

Arva Saleem Ahmed

Arva Saleem Ahmed

Founder and Chief Executive Muncher

Frying Pan Adventures

Naim Maadad

Naim Maadad

Chief Executive

Gates Hospitality

Andy Cuthbert

Andy Cuthbert

Chairman, Emirates Culinary Guild; Director, Africa Middle East, WORLDCHEFS; GM

Jumeirah Creekside Hotel; GM, C&I and Jumeirah Hospitality, Madinat Jumeirah

James Knight-Pacheco

James Knight-Pacheco

Pre-Opening Executive Chef

Meliá Hotels International (The Opus by Zaha Hadid)

Uwe Micheel

Uwe Micheel

President, Emirates Culinary Guild & Director of Kitchens

Radisson Blu Deira Creek

Paul Boldy

Paul Boldy

Managing Director, Middle East

RLA Global

Colin Clague

Colin Clague

Executive Chef

Ruya

Sacha Daniel

Sacha Daniel

COO

Solutions Leisure Group

Antonio Gonzalez

Antonio Gonzalez

CEO

Sunset Hospitality Group

Joey Ghazal

Joey Ghazal

Founder & Managing Partner

The Maine New England Brasserie Company

Sandy El Hayek

Sandy El Hayek

General Manager

Time Out Market

Luigi Vespero

Luigi Vespero

Executive Chef

Waldorf Astoria Dubai International Financial Centre

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Discussion topics will include:

  • Winners, losers and why they won and lost: What has happened to the culinary landscape since re-opening?
  • How have successful operations adapted, and what kind of insights and performance have they gained so far?
  • Identifying new revenue centres for your operations: We cannot rely on lunch and dinner traffic alone
  • From hotel guests to local communities: Adapting to the different requirements of a shifting client base
  • Future culinary and design trends after a year focused on survival
  • Managing external costs: Can we expect to see change in inspections, licensing and other external costs?
  • Better, faster, now: More responsive restaurant planning, design and operation to capture a less reliable market
  • Managing internal costs: Has this period forced us to spend and work smarter and more efficiently – and how?
  • The growing role of ghost kitchens in the hospitality sector: Trends and opportunities
  • Anticipating future safety guidelines, regulatory changes and what they mean for your operations
  • Do F&B leadership paths need to be reconsidered? Reassessing the value of continuity vs. change
  • Where do we expect genuine innovation to occur over the next 6-12 months?
  • Innovations in digital kitchen management: Features, applications and proven results
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Audience profile:

  • VPs, Director and Managers of F&B, Culinary, Strategy & Concept Development
  • Independent Restaurant Operators
  • Executive Chefs
  • Kitchen Consultants
  • Equipment / Service Suppliers