24 - 26 MAY 2022

DUBAI WORLD TRADE CENTRE

#THEHOTELSHOW

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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


Taina Sateri, First Counselor of the EU Delegation to UAE, talks to
Andy White, SVP Design & Hospitality - dmg Events

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

Naim Maadad

Naim Maadad

Chief Executive, Gates Hospitality

Board Member, Dubai Restaurants Group

Tom Arnel

Tom Arnel

Managing Director

Bull&Roo Hospitality and Investments

Michael Ellis

Michael Ellis

Samantha Wood

Samantha Wood

Founder

FooDiva.net

Ramie Murray

Ramie Murray

Founder

Dibba Bay Oysters

Flavel Monteiro

Flavel Monteiro

Award-Winning Author & Publisher

Mubarak bin Fahad

Mubarak bin Fahad

Chairman

Dubai Restaurants Group

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 - ME Dubai, The Opus by Zaha Hadid - ME Dubai

Stefan Breg

Stefan Breg

KSA Managing Director & Group Strategy Director

KEANE

Michael Kitts

Michael Kitts

Director of Culinary Arts

The Emirates Academy of Hospitality Management

Christian Gradnitzer

Christian Gradnitzer

Senior Director F&B Development, Openings & Operations MEA

Hilton

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

Sacha Daniel

Sacha Daniel

COO

Solutions Leisure Group

Suhaila Ghubash

Suhaila Ghubash

Director of Festivals and Events

DFRE

Sarah Hedley Hymers

Sarah Hedley Hymers

Editorial Director

Connecting Travel

Emma Banks

Emma Banks

VP, F&B Strategy & Development Europe, Middle East and Africa

Hilton

Sandy Hayek

Sandy Hayek

General Manager

Time Out Market

Raha Hadjarpour

Raha Hadjarpour

Head of Development

Tricon Foodservice Consultants

Luigi Vespero

Luigi Vespero

Executive Chef

Waldorf Astoria

Nick Alvis

Nick Alvis

Chef Patron

Folly by Nick and Scott

Scott Price

Scott Price

Chef Patron

Folly by Nick and Scott

Max Grenard

Max Grenard

Board Member

Dubai Restaurants Group

Kunal Lahori

Kunal Lahori

Secretary General & Board Member

Dubai Restaurants Group

Walid Fakih

Walid Fakih

Board Member

Dubai Restaurants Group

Adam Tracy

Adam Tracy

Cluster Executive Chef

Radisson Blu Hotel, Dubai Waterfront & Radisson Blu Hotel, Dubai Canal View

Taina Sateri

Taina Sateri

First Trade Counsellor

EU Delegation in UAE

Stasha Toncev

Stasha Toncev

Managing Partner

21 Grams

Gagandeep Sahni

Gagandeep Sahni

Managing Director

SAFCO International

Shane Born

Shane Born

Tres Stone

Tres Stone

Design Director

Keane

Claudia de Brito

Claudia de Brito

Editor, F&B Consultant

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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