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



Part of

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.


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

Audience profile:

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