Asia's most comprehensive international food & hospitality trade event.

Select Page

Conference Programme

Hotel & Resorts
24 April 2018 – Day 1
Pre Conference Masterclass
– Smart Revenue Management Strategies with Innovations

25 April 2018 – Day 2
Morning Plenary
8.30am Registration and Coffee & Tea
9.15am Chairman’s Welcome Address
9.20am

Opening Address
South East Asia Countries Focus and Travel Forecast

  • SEA travel markets growth: Understanding which countries and markets are moving up fast and why
  • Hotels performance and outlook
  • Key market hotel supply and demand trends
  • New projects in the pipeline

Jesper Palmqvist, Area Director Asia Pacific, STR

9.50am

Captains of Industry Insights: Navigating Challenges and Catalysts of Change Disrupting the Hospitality Industry

  • How hotel business models will evolve in the industry moving forward – How will this impact your business?
  • What are the solutions to resolve manpower issues and talent acquisition?
  • How do technologies and hotel designs help to increase productivity and efficiency
  • How do you increase sales when consumers are spoilt with choices and competitions are intense?

Moderator:

  • Eric Levy, Managing Director, Tourism Solutions International

Panellists:

  • Mark Willis, President Asia, Mövenpick Hotels & Resorts
  • Frederic Simon, CEO, Two Roads Hospitality-Asia
  • Mohd K Rafin, Chief Corporate Officer, Park Hotel Group
10.30am Morning Break
11.00am

China Travel Market Outlook: What Hotels Need to Know?

  • Understanding the Chinese market profile to help boost your sales
  • With the increasing outbound travel by Chinese consumers, where are the global destinations for them and why?
  • Chinese’s demand for international travel, spending trends, motivations and decision making process

Shirley Lu, Team Lead of Service and Payments, Euromonitor

11.30am

Opening New Hotel in China and the Cost of Hotel Opening Delays

  • Assessing new hotel opening project performance against the constraints of time, scope, cost and quality
  • Root causes of hotel opening delays
  • What can be done to reduce the risk of delays and the consequences?

Gert Noordzy, Managing Director, Northside Consulting

12.00pm Lunch Break and Exhibition Viewing
  Track 1 : Hotel Revenue Generation & Management   Track 2 :   Customer Experience Management for Hotels & Resorts
1.20pm Chairman’s Opening Address 1.20pm Chairman’s Opening Address
1.30pm

Achieving Optimal Hotel Distribution Channel Mix for Better Revenue

  • Is OTA the mantra to meet revenue demand? Do hotels have to rely more on OTAs during the eCommerce era?
  • Balancing the use of OTAs and direct booking to maximize the revenue
  • Developing internal channels with more control over rates, inventory, branding and promotion
  • How to achieve more sales and direct booking though hotel website or apps?
1.30pm

How Big Data will Change the Hospitality Industry for the Better

  • Drawing conclusions from each booking, each click and each movement to create guests’ profile and personalization experiences
  • Using data analytics as a competitive advantage in a creative and targeted manner – moving forward from mass and general commodity hotel products
  • Proactively improving your customers’ experiences through better data analysis
2.00pm

Beyond Rooms and Rates: Driving Profit in the Hotel Industry with Ancillary Products

  • How to fight price war – Strategies and recommendations to boost ancillary revenue
  • How can you leverage on F&B & meetings/events to grow revenue?
  • What are other ways to upsell through other innovative services?

Tejveer Singh Bedi, Group Revenue Director, Park Hotel Group

2.00pm

The Bright Spot of Customers’ Demand for Green and Sustainable Tourism Experience

  • How Banyan Tree started? Standing out as an ethical brand and leave positive footprints
  • Keeping customers happy and operational cost low through sustainable practices
  • How design makes hotels profitable? How is the market demand for design-led hotels?
  • Real green building hotels latest development ?

Des Pugson, Managing Director, Banyan Tree Hotels & Resorts

2.30pm

Panel Discussion:
How is Airbnb Disrupting the Hospitality Industry and Affecting Hotels Bottom Line?

  • Is Airbnb a threat or opportunity? What are hotels’ competitive edges?
  • Differentiation strategies to stand out of shared accommodations – latest communal/co-living concepts in hotels
  • What have sharing economy services taught you about your hotel business?
  • Debate: Is alternative accommodations here to stay?
2.30pm

Panel Discussion:
Six Hotel Trends and Concepts that will Shape Guest Experiences in 2019

  • Sustainable innovations
  • Smart hotel
  • Lifestyle concepts
  • Modern design
  • Activities and unique experiences
  • Community based tourism
3.15pm Afternoon Break 3.15pm Afternoon Break
3.30pm

Pricing Optimisation – Are you Pricing your Room Rates Correctly?

  • How do you make use of your data to predict the travel & spending patterns of your consumers especially during peak periods?
  • How can strategies like dynamic pricing & flexible rates help you to maximize RevPAR?
  • Identifying other opportunities and growth drivers for price increase
3.30pm

Case study: How Hotel Design Helps to Enhance Customer Experience and Generate ROI

  • Room design and its relations to customer experience
  • Designing hotel spaces beyond the room, why F&B outlets and lobby matter?
  • How design makes hotels profitable? How is the market demand for design-led hotels?
  • Do you need huge investment for design?

Joris Angevaare, Creative Director, designphase dba

4.00pm

Concept Spotlight: Hear What are Your Peers’ Differentiated Business Strategies to Increase Revenue

  1. Wellness Concept
  2. Co-Living Concept
  3. F&B/Lifestyle/Sustainable Concept

Panel Discussion:

  • New concept and differentiation strategies to improve revenue
  • The challenges and opportunities to move beyond traditional business model
  • Targeting the niche segment to drive higher rates, create unique selling proposition and drive a longer length of stay
4.00pm

Achieving Optimal Customer Experience & Reducing Cost through Innovations and Technologies

  • How can technologies manage customers’ expectation?
  • How to balance the use of technology and human touch to create a satisfying guests’ experience?
  • How hotels can cut cost strategically when implementing innovations?
  • Which technologies influence a consumer’s hotel selection in a cost effective way?
4.30pm End of Conference Day Two 4.30pm End of Conference Day Two
26 April 2018 – Day 3
Track 3: Innovations and Technology Opportunities
8.30am Registration and Coffee & Tea
9.15am Chairman’s Welcome Address
9.20am

Panel Discussion
How Inspiring Art and Tech Appeal to Millennials?

  • How millennials are shaping the future of hospitality experiences?
  • Capturing opportunities from the fast growing market who demand top-notch services and distinctive design
  • Hotel with instagrammable features – how do you curate an awareness that lead to a positive review on social media

Panellists:

  • Choe Peng Sum; CEO, Fraser Hospitality
  • Beni Agrawal, Business Consultant, GKHS (GK Hospitality Services)
10.00am

Latest Tech Trends, Best Practices and Adoptions

  • Generating more businesses originated from mobile commerce along the value chain of travel research, planning and booking
  • What technologies consumers are ready to adopt? What experiences will drive real value?
  • Innovative and new ≠relevance. What are the technology options that best suit the guests’ needs and worth the investment?
  • Understanding the use of AI, blockchain and chatbots for operational and customer service efficiencies

Kyaw Moe Aung, Director of IT, Asia, Millennium Hotels & Resorts

10.30am Morning Break
11.00am

Smart/Intelligent hotel – Technologies to Enhance Hotel Operations, Sales and Creating Best Guest Experiences

  • Though innovation is key, does it make sense?
  • Do you know what your customers want in innovations/new technologies being implemented?
  • How can you leverage on your data to understand your customer preferred choice of innovation?
  • Achieving seamless technological integration to link all data streams and systems from operations to sales in modern cloud architecture
11.30am

Technologies and Innovations to Reduce Food Loss and Waste

  • Innovative methods to recycle food bio products to eliminate wastage
  • Achieve better inventory accuracy through tracking systems and solutions
  • Incentive for businesses to reduce food waste in terms of bottom line and reputation
12.00pm Lunch Break
Hotel Site Visit
1.15pm Gather at front of conference registration counter – pick up point for site visit
1.30pm Depart for Site Visit to Hotel
2.15pm Hotel tour
3.15pm Afternoon coffee & tea sponsored by hotel
3.40pm Return back to Expo
Food Manufacturing
24 April 2018 – Day 1
Pre Conference Masterclass
– Technologies for Food Traceability
– Technologies Enabling New Food Products
25 April 2018 – Day 2
Track 1: Food Safety & Supply Chain
8.30am Registration and Coffee & Tea
9.15am Chairman’s Welcome Address
9.20am

Building Food Safety Culture along the Food Chain, from Farm to Consumers

  • ISO 22000 International Food Safety Management System adoption in Asia
  • Food safety practice beyond manufacturing
  • What role management and staff have to play when creating a safety culture?

Becky Cheung, Chairman, International Food Safety Association (IFSA)

9.50am

Examining the New Framework and Requirements of the U.S. FDA’s Food Safety Modernization Act

  • A little history, and the paradigm shift from reactive to proactive
  • HACCP to HARPC: new requirements for manufacturers in SE Asia
  • Sharing food safety: new requirements for U.S. importers
  • The reality of instituting best practices along the distribution chain

David Lennarz, Vice President, Registrar Corp

10.20am

Measures Taken to Improve Traceability in Supply Chain

  • Means and methods to beef up traceability processes for each step of value chain
  • Mitigating food fraud risks and provide greater controls through traceability systems
  • How can you preserve customer loyalty and improve bottom line through food traceability
10.50am Morning Break
11.20am

Panel Discussion – Wait A Minute: Is That Food Safe To Eat?

  • Common food safety issues and challenges the industry is facing
  • Local and international procedures/standards/certifications
  • Winning consumer and business confidence through food safety standards
  • Latest regulations on food safety measure

Panellist:
Irene Lee, General Manager, Deli Asia

12.00pm

Managing Temperature Sensitive Produce for Manufacturing

  • Producer/Grower practices to maintain shelf life and quality
  • Monitoring produce status during transit from origin to factory
  • Quality management from farm to manufacturing including packaging

Dr. Rodney Wee, CEO, Asia Cold Chain Centre

12.30pm Lunch Break and Exhibition Viewing
1.30pm

China Market Demand for Safer and Imported Food

  • Tapping on opportunities from middle class’s greater demand for safe food, better food quality and nutrition
  • Growing affluence and interest in new culinary taste
  • How to enter the market and stay in it?

Geoff Meyer, Global Channel Director, Foodservice, Fonterra Co-operative Group

2.10pm

Developing Cost Effective Methods for Fraud Prevention and Detection

  • Are your food manufacturing practices safe?
  • What do you do – an entrée into best practice
  • 101 type risk management plans

Kerry Russell, General Manager SEA and China, AsureQuality

2.40pm

GMOs and New Technologies: How Will This Affect Food Labelling

  • What are the current food labelling requirements regarding GMOs?
  • What are the new technologies and are they really genetic engineering?
  • What are consumers’ perceptions for GMOs in food?

Marg Will, CEO, Organic Systems & Solutions

3.10pm Afternoon Break
3.30pm

Development to use Mobile Devices to Tackle Food Contamination

  • IAEA and FAO latest initiative to test food authenticity through mobile devices
  • Benefits to screen for adulterants, contaminants and mould outside traditional laboratory
  • Ease of implementation especially in developing countries
  • Enabling faster respond to protect food supply chain

Sridhar Dharmapuri, Senior Food Safety and Nutrition Officer, FAO

4.00pm

Halal Regulations for Food Manufacturers and Retailers in Key Halal Markets

  • Meeting the requirements to be halal certified
  • Halal market potential and demand growth in the region
  • Halal economy from ingredients to end products

Marina Muhamad, Head of Training & Consulting, DagangHalal

4.30pm End of Conference Day Two
26 April 2018 – Day 3
Food Product Development Technology & Innovation Forum
8.30am Registration and Coffee & Tea
9.15am Chairman’s Welcome Address
9.20am

Food and Technology Innovations in Ready Meals from Vending Machines

  • Market and demand growth for ready meals in Singapore and beyond
  • How to make ready meals taste good with better shelf life too?
  • How safe are the ready meals?
  • New food processing method High Pressure Processing (HPP) technique without using preservatives or heat to retain freshness and quality

Jocelyn Chng, CEO, JR Group

9.50am

Latest Technologies to Streamline Manufacturing and Ease Operations

  • Automation and Innovation in technologies to achieve lean production
  • Use of AI to increase production efficiency by optimizing machine use
  • Case study from Australia wine firm to use AI along the production line in packaging, bottling and general manufacturing
10.20am Morning Break
10.50am

F&B Innovations to Cater to Latest Consumer’s Eating Trends

  • What are the product innovations to develop to cater to consumers’ wants
  • Innovating to address consumers’ demand for quality, value for money and convenient services & products.
  • How are you meeting demand growth for nutritious and convenient food and healthy snack
11.20am

Developing Diabetic Friendly Snack for Export to China

  • Meeting nutrient content regulations within China
  • Creating high value nutrition that can go across the globe and the relevance to the region
  • Filling the gap in the market for convenient & healthy food

Wayne Mulligan, CEO, Fomana Capital

11.50am

Achieving Sustainability in Food Manufacturing and Innovation

  • Meeting the challenges of sustainable development in the food industry
  • Develop a sustainable food system for healthy diets and improved nutrition
  • Deliver innovative sustainable food to meet customers’ demand
  • Source food in a sustainable way to reduce the environmental impacts
12.20pm Lunch Break and Exhibition Viewing
1.20pm Chairman Address
1.25pm

Making Alcoholic Drink Healthy and Functional: A Case Study on Probiotic Beer & Tofu Wine

  • Alcoholic drink and health – A paradox or oxymoron?
  • Industry drive toward healthy/functional beers & wine
  • Future growth of healthy alcoholic drink

Liu Shao Quan, Associate Professor, Food Science and Technology Programme, National University of Singapore

1.55pm

Nutraceuticals Market Trends and Growth in APAC

  • Increased functional food knowledge and driver for dietary supplement
  • Lucrative target on millennials health enthusiasts
  • What are the food trends influence from the world and penetration of nutraceuticals in APAC
  • How can you be part of the strong nutraceuticals market in Japan, China and India
2.25pm

Food Product Development & Reformulation to Reduce Sugar Content

  • How to maintain the same taste with reduced or substitute sugar?
  • The need for innovative food to fight obesity and non-communicable diseases
  • Healthy food is often considered less flavourful – How to succeed in the reformulation of keeping the same food taste?
  • Diversifying the product portfolios with natural ingredients like stevia
2.55pm Afternoon Break
3.15pm

Innovations to Meet Consumers’ Taste and Nutritional Demands

  • Latest APAC food ingredients hub update
  • Innovative technology to support the regional robust growth
  • Innovations and solutions for food taste, human health and nutrition and biotechnology
3.45pm

The Future of Food in Asia and the World

  • Market demand and trends in plant-based meat food
  • Using global business to drive global impact
  • Building and defining a new market category (and the supply chain, manufacturing, and technology trade-offs needed to be successful)
  • How to win with meat consumers vs. targeting vegans & vegetarians

Nick Halla, Chief Strategy Officer, Impossible Foods

4.15pm End of Conference Day Three
Central Kitchen
24 April 2018 – Day 1
Pre Conference Masterclass
– Central Kitchen – from Conceptualization to Implementation
25 April 2018 – Day 2
Morning Plenary
8.30am Registration and Coffee & Tea
9.15am Chairman’s Welcome Address
Clara Pi, Board Director, Foodservice Consultants Society International Worldwide
9.20am

Smart Innovations Transforming the Food & Hospitality Landscape by 2020

  • Enabling technologies and disruptions in foodservice
  • New wave of restaurant concepts & foodservice process
  • Market prospect of the growing channels in delivery and online ordering

Ivan Uzunov, Research Manager, Euromonitor

9.50am

Thought Leaders Dialogue: F&B Trends and the Kitchen of Tomorrow

  • The future trends and developments in the F&B industry
  • How F&B operators response to customers’ varied and changing demands
  • Latest technologies development and implementation

Panellists:

  • Willem van Emden, Regional Director Food & Beverage, APEC, Marriott International
  • Himanshu Taneja, Director of Culinary, The St. Regis Mumbai
  • Dr Christine Lee, Director (Food Division), Shiro Corporation & Kay Lee
  • Dave Pynt, Chef-Owner, Burnt Ends
10.30am Morning Break
11.00am

Towards Cost-Effectiveness and Enhanced Productivity: Setting Up a Central Kitchen

  • Basic necessities to be taken into account before establishing a centralised kitchen
  • Steps involved in setting up a central kitchen
  • Systems for logistics, ordering, billing and production

Tim Smallwood, Fellow, Foodservice Consultants Society International; Principal, Foodservice Design Management

11.30am

F&B Skill Frameworks for Job Quality and Business Competitiveness

  • Irreplaceable and essential skill set in food preparation
  • Emerging skills to take on to adapt to evolving market needs
  • Combining technology and skilled manpower to streamline kitchen operations
12.00pm

Achieving Better Efficiency and Job Redesigned through Automation/Robotics

  • Addressing concerns of food quality and consistency
  • Technologies to enhance operation, productivity
  • Latest food automation technology in cooking equipment or other kitchen equipment

Senior Representative, Singapore Productivity Centre

12.30pm Lunch Break and Exhibition Viewing
1.40pm Chairman’s Address
1.45pm

Leveraging on Third Party Central Kitchens to Benefit your Business

  • Solutions for tackling raising costs & manpower crunch
  • How to keep food taste and quality consistent across outlets
  • Keeping up with the growth of your business and the evolution of the industry

Jocelyn Chng, CEO, JR Group

2.15pm

It’s all in the Technique: Latest Food Preparation and Production Technologies

  • Production techniques for efficiency, hygiene, standards, manpower savings, food safety
  • Understanding vacuum packing, sous vide cooking, cook-chill and cook-freeze systems
  • Cold preservation technique to prolong shelf life while preserving nutrition

Louis Pang YS
Production Manager, Quick Service Restaurant and Catering Services Division, Maxim’s Caterers
Food Safety Culinary Advisor, International Food Safety Association (IFSA)

2.45pm Afternoon Break
3.00pm

Effective Design and Innovative Technologies for Your Kitchen

  • Latest innovative technologies available in the market
  • Equipment required for centralized bulk cooking
  • Optimising output and efficiency through the usage of modern technologies

Jeffrey Soh, Managing Director, Fabristeel

3.30pm

Managing Food Supply Chains – Dynamics, Challenges and Issues

  • Challenges of food supply chains in Asia today
  • Managing perishable cargo in distribution – understanding product characteristics
  • Agri-food business in a 4.0 environment

Dr. Rodney Wee, CEO, Asia Cold Chain Centre

4.00pm End of Conference Day Two
26 April 2018 – Day 3
8.30am Registration and Coffee & Tea
9.15am Chairman’s Welcome Address
9.20am

Mitigating Vulnerability and Food Fraud/Traceability in the Central Kitchen

  • Guaranteeing the authenticity and integrity of raw materials
  • Understanding the supply chain, who the suppliers are and where they source their materials from
  • Maintaining the integrity and the chain custody to ensure the food doesn’t get adulterated or tampered with

Becky Cheung, Chairman, International Food Safety Association (IFSA)

9.50am

Good Ingredient and Safe and Good Finish Products

  • To feature on how to source for the ingredient for central kitchen production
  • How to guarantee for authenticity and integrity of raw material
  • How to ensure the products are produced according to food safety
  • How to maintain integrity and ensure that finished products are not tampered

Dr Christine Lee, Director (Food Division), Shiro Corporation & Kay Lee

10.20am Morning Break
10.50am

Capturing the Lion’s Share of the Growing Halal Market

  • Fulfilling halal requirements and expectations as the markets grow
  • How restaurants can be halal certified?
  • Halal certification depending on the target consumers and the restaurant’s goals and directions

Marina Muhamad, Head of Training & Consulting, DagangHalal

11.20am

Closing Panel: Is your Business Ready for Central Kitchen?

  • Cost optimization in a central kitchen and how to ensure ROI?
  • Key considerations before investing in a central kitchen
  • Critical central kitchen success factors
11.50pm Lunch Break
Central Kitchen
1.20pm Gather at front of conference registration counter – pick up point for site visit
1.30pm Depart for Site Visit
2.15pm Site Visit Tour
3.30pm Afternoon coffee & tea
4.00pm Return back to Suntec Singapore
Food Services
24 April 2018 – Day 1
Pre Conference Masterclass
– Boosting Productivity and Profitability in Restaurant Operations
25 April 2018 – Day 2
Morning Plenary
8.30am Registration and Coffee & Tea
9.15am Chairman’s Welcome Address
Clara Pi, Board Director, Foodservice Consultants Society International Worldwide
9.20am

Smart Innovations Transforming the Food & Hospitality Landscape by 2020

  • Enabling technologies and disruptions in foodservice
  • New wave of restaurant concepts & foodservice process
  • Market prospect of the growing channels in delivery and online ordering

Ivan Uzunov, Research Manager, Euromonitor

9.50am

Thought Leaders Dialogue: F&B Trends and the Kitchen of Tomorrow

  • The future trends and developments in the F&B industry
  • How F&B operators response to customers’ varied and changing demands
  • Latest technologies development and implementation

Panellists:

  • Willem van Emden, Regional Director Food & Beverage, APEC, Marriott International
  • Himanshu Taneja, Director of Culinary, The St. Regis Mumbai
  • Dr Christine Lee, Director (Food Division), Shiro Corporation & Kay Lee
  • Dave Pynt, Chef-Owner, Burnt Ends
10.30am Morning Break
11.00am

Towards Cost-Effectiveness and Enhanced Productivity: Setting Up a Central Kitchen

  • Basic necessities to be taken into account before establishing a centralised kitchen
  • Steps involved in setting up a central kitchen
  • Systems for logistics, ordering, billing and production

Tim Smallwood, Fellow, Foodservice Consultants Society International; Principal, Foodservice Design Management

11.30am

F&B Skill Frameworks for Job Quality and Business Competitiveness

  • Irreplaceable and essential skill set in food preparation
  • Emerging skills to take on to adapt to evolving market needs
  • Combining technology and skilled manpower to streamline kitchen operations
12.00pm

Achieving Better Efficiency and Job Redesigned through Automation/Robotics

  • Addressing concerns of food quality and consistency
  • Technologies to enhance operation, productivity
  • Latest food automation technology in cooking equipment or other kitchen equipment

Senior Representative, Singapore Productivity Centre

12.30pm Lunch Break and Exhibition Viewing
  Track 1: Managing F&B Operations   Track 2: Kitchen & Restaurant Technology
1.40pm Chairman’s Opening Address 1.40pm Chairman’s Opening Address
1.45pm

Social Media and Digital Marketing Strategies to Drive F&B Business

  • How to use digital marketing to discover the insightful consumer patterns and behaviour to boost sales
  • The power of social media to influence consumers’ demand for new experience
  • Managing review and achieving greater and better digital presence

Emmanuel Benardos, Director of Restaurants & Bars Marketing – Asia, Middle East & Africa

1.45pm

Singapore Cashless Payment System Implementation at Food Centre

  • Pay your meal by scanning a QR code
  • Cashless payment take up rate and ease of operation
  • Opportunity to offer greater convenience and better customer service
2.15pm

An Appetite for Street Food and Convenient Hot Food

  • Relevance and continuity of street food and convenient food in today F&B scene
  • Consumers’ preference for speed over the more time-consuming dining
  • Simplified operations and solutions to labour shortage

KF Seetoh, Founder, Makansutra

2.15pm

Food Waste Management: How Technology Makes Commercial Kitchens More Sustainable and More Efficient?

  • Food waste situation in Asia and around the world
  • How technology helps commercial kitchen reducing food waste?
  • What are the benefits of tracking food waste in commercial kitchens?

Maxime Pourrat, Managing Director ASPAC, Winnow Solutions

2.45pm Afternoon Break 2.45pm Afternoon Break
3.00pm

The Sustainable Approach to Source Produce, Create Menus and Engage your Guests: Case Study in Bali

  • Supporting your primary producers, small providers and local businesses
  • Seasonal menu changes
  • Educating the consumers on seasonal menus and the advantages of it.

Penelope Jane Williams, Executive Chef and Owner, Bali Asli
Rafi Papazian, Founder and Executive Chef, Monsieur Spoon

3.00pm

Increasing Revenue through Food Ordering Apps and Delivery

  • Demand for convenience and the revolution of food delivery
  • Food ordering apps and home delivery growth
  • Tapping on online payment convenience to increase business and revenue
  • To build an in-house delivery or to partner with third-party delivery companies?
3.30pm

Case Study: Innovative Business Model to Connect F&B Businesses and Chefs with Diners

  • Additional platform for diners to book a chef and customise the menu
  • Keeping up with latest food events range from team bonding to cocktail networking
  • Additional features in calendar planning and voucher redemption

Erin, Marketing Manager, Big Street

3.30pm

How Big Data will Enhance Revenue and Customers’ Dining Experience

  • Using data analytics to track customers’ browsing and ordering patterns to derive the best placement and pricing of food items
  • Proactively improving your customers’ experience through better data analysis
  • Identifying other opportunities and growth drivers for price increase
4.00pm End of Conference Day Two 4.00pm End of Conference Day Two
26 April 2018 – Day 3
Track 3: New F&B Trends & Concepts
8.30am Registration and Coffee & Tea
9.15am Chairman’s Welcome Address
9.20am

Market Outlook for Ready-To-Eat Meals

  • Demand for convenient food: Threat or opportunity to F&B operators?
  • Challenges & opportunities from hot food vending machines
  • Can ready-to-eat meals as healthy as normal cooked food?

Vincent Tan, CEO, Select Group

9.50am

Executive Chefs’ Panel: Culinary Trends in the Asia Pacific

Panelists:

  • Anupam Banerjee, Executive Chef, The Ritz-Carlton Bangalore
  • Raheel Ahmad, Culinary Director – APEC, Marriott International
  • Ivan Brehm, Chef and Owner, Nouri Restaurant
10.20am Morning Break
10.50am

Food Innovation Strategies to Cater to Local Taste-buds

  • Understanding the customers’ evolving tastes and preferences
  • Demand for creative cuisines and localised food
  • How to innovate in line with health-conscious trend?

Adora Sarah Chou, Group Marketing Manager, Pezzo Group

11.20am

Case Study: Latest Hipster Hawker Centre Trends in Singapore

  • Instagrammable and funky food draw to millennials
  • Market for hawker food and growth potential
  • Competitive advantage in setting up food business in hawker centre
11.50am

New Food Concepts: Experiential, Artisanal and Cultural Food

  • Wow effect to present the customer with new experience
  • Food made in traditional way using high quality ingredients sourced locally
  • Combining culture & heritage in food

Anupam Banerjee, Executive Chef, The Ritz-Carlton Bangalore

12.20pm Lunch Break
Central Kitchen
1.20pm Gather at front of conference registration counter – pick up point for site visit
1.30pm Depart for Site Visit
2.15pm Site Visit Tour
3.30pm Afternoon coffee & tea
4.00pm Return back to Suntec Singapore
Bakery
24 April 2018 – Day 1
Masterclass
– Catering to your customers’ demand – Product Innovation and Development