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

Select Page

Conference Programme

Hotel & Resorts @ Singapore Expo
24 April 2018 – Day 1
Pre Conference Masterclass
– Hotels & Resorts Revenue Management Masterclass

Masterclass Highlights:
The revenue management within hospitality is rapidly evolving. Advancements in revenue management philosophy and technology become vital for hoteliers to understand, anticipate and capitalize on demand. The full day Master Class covers from the foundation of room revenue management, proactive forecasting and pricing, to the advanced Meetings and Events Revenue Management.

Who Should Attend:

  • Hotel Owner / Asset Manager
  • Hotel General Manager / Director of Sales & Marketing / Revenue Management Professional / Front Office Manager / Reservations
  • Director Catering / Director of MICE

About the Masterclass Leader:

Tracy Dong is the Lead Advisor, Asia Pacific for IDeaS – A SAS COMPANY. Tracy joined IDeaS in 2015 and prior to IDeaS, she worked for InterContinental Hotels Group and Far East Hospitality, both at corporate office and hotels. Tracy has rich experiences in data analytics, forecasting, pricing strategies and revenue management standard operating procedures development. During the time with IDeaS, Tracy has been working on various projects to help hotels building revenue management culture and applying revenue management principles not only within different types of hotels but also into new territories such as car parks and waterparks.
9.00am Registration and Breakfast
9.30am Welcome Address – Latest Technology Trends in Revenue Management – by Rachel Grier, Managing Director, Asia Pacific for IDeaS – A SAS COMPANY
9.45am

Opening Address –
Smart Revenue Management Strategies with Innovations – by Tracy Dong, Lead Advisor, Asia Pacific for IDeaS – A SAS COMPANY

  • Why revenue management is a strategic role in hotel companies’ organizational chart?
  • 5 tips to elevate your revenue strategy
10.00am

Part A: Revenue Management Overview and Evolution

  • How did yield management evolve in the past 20 years?
  • Myths of revenue management
  • What is revenue management cycle?
  • What are the key measures in revenue management?
  • Game – Revenue Opportunity Challenge
10.45am Morning Break
11.00am

Part B: Proactive Forecasting and Pricing

  • Different types of forecasts
  • Ideal pricing approach
  • Dynamic pricing structure
  • Understand that demand is also a function of pricing
13.00pm Lunch Break
14.00pm

Part C: The journey to Meetings and Events Revenue Management I

  • Define Meetings & Events Revenue Management Strategy
  • Understand demand and Trend Analysis
  • Forecast demand and selling strategies
14.45pm Afternoon Break
15.15pm

Part D: The journey to Meetings and Events Revenue Management II

  • Make the most of your space
  • Conversion
  • Knowing your market place
16.00pm Closing
25 April 2018 – Day 2
Track 1: Market Outlook & Hotel Profitability
8.30am Registration and Coffee & Tea
9.15am Chairman’s Welcome Address
Eric Levy, Managing Director, Tourism Solutions International
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:
Edward Faull, Executive Director, VP-Group Technical Services and Projects, Swiss-Belhotel International
Frederic Simon, CEO, Two Roads Hospitality-Asia
Mohd K Rafin, Chief Corporate Officer, Park Hotel Group
Chris Cheong, Corporate Director, e-Business, Berjaya Hotels & Resorts

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, Research Manager (Beauty & Fashion, Service & Payments), Euromonitor International

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
1.20pm Chairman’s Opening Address
Eric Levy, Managing Director, Tourism Solutions International
1.30pm

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

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?

Rachel Grier, Managing Director, Asia Pacific, IDeaS – A SAS COMPANY

2.30pm Afternoon Break
3.00pm

Revolutionising Loyalty in Hotels & Hospitality to Increase Revenue and Retain Customers

  • How a cloud loyalty app relevant for the hotels & hospitality sector to increase revenue?
  • Platform to reach out to more consumers, provide perks and retain customers
  • To streamline consumer engagement process and loyalty automation

Eric Chia, CEO, Advocado

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 End of Conference Day Two
26 April 2018 – Day 3
Track 2: 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

Moderator:
Kavi Kirpalani, Senior Associate, Tourism Solutions International

Panellists:
Choe Peng Sum; CEO, Frasers Hospitality International
Kiran Girija, Director of Digital Marketing – Asia, Millennium Hotels & Resorts
Joris Angevaare, Creative Director, designphase dba

9.50am

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

Moderator:
Brendan Daly, General Manager, YOTEL

Panellists:
Lewis Goh, Group IT Director, Park Hotel Group
Chris Cheong, Corporate Director, e-Business, Berjaya Hotels & Resorts
Rachel Grier, Managing Director, Asia Pacific, IDeaS – A SAS COMPANY
Ron Lee, CTO, Advocado

10.30am Morning Break
11.00am

So, What Should the Hotel Industry Think about Blockchain?

  • The what, the why and the how of Blockchain
  • Potential applications of blockchain technology to hotels
  • Best practices in deploying a blockchain application

Ramya Ravikumar, Head of Business Development, Anquan

11.30am

Innovations to Reduce Hotel Food Loss and Waste for Sustainability

  • Innovative methods to recycle food bio products to eliminate wastage
  • Eco-friendly way to meet sustainability demand
  • Incentive for hotels to reduce food waste in terms of bottom line and reputation

Dr. Puah Chum Mok, Chief Technology Officer, Biomax Green

12.00pm Lunch Break
Site Visit to YOTEL Singapore

YOTEL takes the essential elements of luxury hotels in smaller, smart spaces and delivering a sense of community with areas for co-working, social gatherings and exercise.

Rooms in Yotel come with “technowalls” that have adjustable mood lighting and smart TVs. Each room also has a signature adjustable SmartBed™ that reclines and transforms into a couch by pressing a button. An innovator in hospitality, the hotel is also equipped with automated smart check-in and check-out kiosks and robots.

Join us at this site visit to learn how YOTEL uses technologies to attract younger travellers amid the rise of Airbnb, counter manpower challenges and other costs as well as enhance the experience of their guests.

1.15pm Gather at front of conference registration counter – pick up point for site visit
1.30pm Depart to site visit
2.15pm Hotel tour
3.15pm Speech/Presentation from hotel
3.45pm Afternoon coffee & tea
4.00pm Return to Singapore Expo
Site Visit to Grand Hyatt Singapore

Grand Hyatt Singapore has installed a food waste management and recycling system on its premises that will convert 100% of food waste into organic fertiliser.

The 5 star hotel at Orchard Road generates around 1,000 kilograms of food waste daily but is now able to convert 100% of its food waste into around 250 to 300 kilograms of pathogen-free, organic fertiliser – all within just 24 hours.

This project will help them save approximately $100,000 annually in food waste haulage fees and various operational expenses. By eliminating the need for food waste haulage, the hotel will further reduce its carbon footprint on the planet.

Join us at the site visit to Grand Hyatt to learn more about this project.

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 Return to Singapore Expo
Food Manufacturing @ Singapore Expo
24 April 2018 – Day 1
Pre Conference Masterclass
Adoption of Advanced Process Technology using HPP for the Food Industry
Masterclass Highlights:
Food deterioration occurs during storage, leading to consumer rejection and subsequently an increase in food wastage. Shelf life is interpreted as the period of time, for which the food product is safe for consumption and retains the desired sensory and quality attributes. There are many different types of food processing techniques available in the industry. High pressure processing is one of the non-thermal processing techniques that extends shelf life of food products.

This masterclass provides industry practitioners with a practical understanding of shelf life extension and the adoption of high pressure processing as an option to extend the shelf life of food products.

Key Learning Points:

  • Understand the significance of shelf life
  • Know the different processing techniques to extend shelf life
  • Appreciate the fundamentals of high pressure processing
  • Know how to adopt high pressure processing to extend shelf life of foods

Who Should Attend:
All food businesses looking for product shelf life extension to increase business growth

About the Masterclass Leader:

Dr Matthew Zhao, Packaging Technologist, Food Innovation & Resource Centre

Matthew Zhao has a BSc degree with honours in Food Technology from Massey University (Singapore).Upon graduation, he worked in the area of food processing and engineering. Then in 2012, he pursued his PhD on the ‘Development of mathematical model to describe fruit softening in supply chain at Massey University, New Zealand. In 2016, he joined the Food Innovation & Resource Centre (FIRC) as a Packaging Technologist to undertake industry consultancy projects related to packaging and process engineering.

8.30am Registration
9.30am

The challenges faced in shelf life extension

  • Different modes of food deterioration
  • Thermal and non-thermal processing techniques
  • Shelf life extension
10.30am Morning Break
11.00am

High Pressure Processing (HPP) and its applications

  • Introduction to HPP
  • Suitable packaging for HPP
  • The application of HPP on food products
  • Challenges faced in product development of HPP products
12.00pm

Holistic approach to adopt HPP

  • HPP trends and products
  • HPP tolling service
12.30pm Lunch Break and Exhibition Viewing
Pre Conference Masterclass
New Nutrition: High Value Consumer Designed Nutrition
Overview:
Growing global demand for nutrition solutions supported by validated health claims is not only good for individuals and communities, it is also becoming more important to governments who are facing rising health care costs. Documented research from Singapore and other parts of Asia has confirmed the emerging dietary issues and nutrient deficiencies that are leading to stunting, an epidemic of Type 2 Diabetes and increased prevalence of lung conditions due to pollution. These are just three of the chronic health conditions that are growing public health concerns for all nations. Many of these conditions can be addressed by good nutrition over a lifetime

With a passion for change and with technology advancements, a broad group of New Zealanders have come together under a new venture to create a new approach to improving health through food with the following strategic priorities:

  • Nutrition and clinical commitment to design for Asian consumers.
  • Nutrition that brings people together to radically shift the market.
  • Nutrition to create new opportunities and exchange

An important objective of this masterclass is to illustrate a focus on human centred designed nutrition and working in collaboration with multiple partnerships, across a hub of networks with reach and capability.

Key Learning Points:

  • Design thinking, insights and new business models for nutrition
  • Supply, land/water wellness and brand story
  • Retail, marketing and consumer buying trends
  • Nutraceuticals, gut health and lung health
  • Global reach and in-market partners

Who Should Attend:
This session will be of extreme benefit to innovators, research investors, marketers and capital managers, technology and distribution leaders, as well as government and business leaders who are interested in co-creating innovative and science proven high value nutrition solutions that are designed on consumer insights and fast market application and testing.

About the Masterclass Leader:

Wayne Mulligan, CEO, Fomana Capital

Wayne Mulligan holds a Master of Management (University of Auckland) and specialises in systems thinking, design thinking and new business models. Wayne is a professional director and shareholder in several private bio-tech, nutraceutical, pharmaceutical businesses. Wayne is a director on Genomics Aotearoa, the NZ government sponsored genomic research and bioinformatic funder. One of Wayne’s companies is developing lung care products to assist with airborne pollutants, gut health – microbiome support and gut/brain axis. Another is developing natural pharmaceutical treatments for skin/topical treatments. Wayne is the chair of the establishment committee of NUKU ki te Puku™.

Miriana Stephens, Director, Aotahi

Miriana Stephens is currently a director of Aotahi which is a Māori-owned and managed business that specialises in developing and managing educational programmes in the areas of small business and money management for communities throughout New Zealand. Miriana is a director for Wakatū Incorporation and its subsidiaries. She is currently coordinating the innovation and research & development programme to create high value science food and beverage applications to address nutrition, health and wellness challenges for consumers. Miriana has recently taken the role as vice chair for the Psychotherapists Board of NZ. Miriana is a member on the establishment committee of NUKU ki te PukuTM. In 2016, Miriana was awarded the NZ Māori Woman Business Leader award for outstanding success and excellence in business.

Steve Saunders, Managing Director, Plus Group of companies

Steve Saunders is experienced in the Horticulture and food sectors, is the founder, owner and Managing Director of the Plus Group of companies, specialising in horticulture management consultancy, orchard ownership, global pollen production, Robotic development (Robotics Plus ltd, recently attracting Yamaha Motor Corp investment), international ventures, applied technology, environmental research, innovation and science. Steve is the co-founder of Newnham Park Innovation Centre in Tauranga (NZ), which hosts eight export award winning companies predominately in the food sector, a major stakeholder in the Kiwifruit Industry, an active Angel investor, a Director of many privately-owned companies and tech startups, Government boards, founding shareholder and Director of Rockit Global Limited and WNT Ventures (tech incubator). Steve is a member on the establishment committee of NUKU ki te Puku™.

Dr Vivienne Hunt, Advisor, New Zealand Trade & Enterprise

Dr Vivienne Hunt has more than 30 years’ experience in the food sector, bridging industry, markets, governments and academia. With a background in applied science, research management and commerce she has worked in various food sectors which include dairy, poultry, fruits, meat and nutritional supplements, and in countries that include New Zealand, Netherlands, Denmark, UK, Singapore, China, Indonesia, Vietnam and India. Vivienne combines scientific training with research skills and commercial experience to help clients bridge science into new products. Dr Hunt is the chair of the New Zealand Singapore Chamber of Commerce and is resident in Singapore. Vivienne is also New Zealand Trade & Enterprise beachhead Advisor in South East Asia.

Paul Morgan, Chair, Kono NZ

Paul Morgan is one of New Zealand’s most experienced exporters and business leaders. He was the former CEO of the Federation of Māori Authorities ($10 billion of collective assets). Paul is the chair of Fomana Capital Limited and Wakatū Incorporation. He is also the chair of Wakatū marketing and food and beverage company Kono NZ. Paul is a seasoned exporter and has a deep focus on consumer behaviour and marketing. Paul’s companies exports to over 30 international markets. Kono NZ are the purveyors of fine beverages some of which include the following wine brands; Kono, Aronui, Tohu and Rewa, as well as snack-bars, fruits, oysters and green mussels. Paul is on the board of the New Zealand Science Challenge – High-Value Nutrition (HVN), alongside his many other directorships. Paul has vast experience in horticulture, aquaculture and was a former lobbyist. Paul has been doing business across Asia for 30 years.

 

12.30m Registration
1.30pm Opening – Scene Setting: New Zealand’s New Nutrition Designers- NUKU ki te Puku™ Ltd

Wayne Mulligan, CEO, Fomana Capital

1.40pm Innovation Human Centred Thinking: Designing new food & beverages and healthy nutrition using consumer insights and design thinking methods.

Dr Vivienne Hunt, Advisor, New Zealand Trade & Enterprise

2.10pm Sustainability and Traceability: Building a brand story values of caring for water, land and people whilst creating great products.

Miriana Stephens, Director, Aotahi

2.40pm Buy-Now Generation: Innovation and radical shift in retail, marketing and insights in consumer trends.

Paul Morgan, Chair, Kono NZ

3.10pm Afternoon Break
3.30pm New Nutrition: Plant based, high value nutrition for gut, lung and skin health.

Wayne Mulligan, CEO, Fomana Capital

4.00pm Building global reach and collaborative partnerships with Asia and beyond.

Steve Saunders, Managing Director, Plus Group of companies

4.30pm Summary / Close

Wayne Mulligan, CEO, Fomana Capital

4.40pm End of Masterclass
25 April 2018 – Day 2
Track 1: Food Safety & Supply Chain
8.30am Registration and Coffee & Tea
9.15am

Chairman’s Welcome Address

Dr. Rodney Wee, CEO, Asia Cold Chain Centre

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

Coley Anderson, Director, Industry and Government Relations, Registrar Corp

10.20am Morning Break
10.50am

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

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

Panellist:
Irene Lee, General Manager, Deli Asia
Chong Nyet Chin, Director, Food Safety & Quality, NTUC FairPrice Co-operative
Yin Dai, Associate, Keller and Heckman LLP
Todd Redwood, Director – Food, BSI Asia Pacific

11.30am

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

12.00pm Lunch Break and Exhibition Viewing
1.20pm

Chairman Address

Dr. Rodney Wee, CEO, Asia Cold Chain Centre

1.30pm

Panel Discussion – 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 food taste
  • How to enter the market and stay in it?

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

Panellists:
Geoff Meyer, Global Channel Director, Foodservice, Fonterra Co-operative Group
Kazef Chan, Senior Purchasing Manager, Tmall International Asia
Yin Dai, Associate, Keller and Heckman LLP

2.00pm

Where Does Your Company sit when it comes to Food Safety and Fraud Prevention

  • 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

2.30pm

Use of Blockchain to Achieve Supply Chain Transparency and Traceability

  • Latest blockchain technology to track supply chain and provides greater transparency
  • How blockchain achieve traceability and prevent food fraud?
  • Benefits of blockchain in food tracking when data are difficult to be modified and are available to consumers

Max Kantelia, Co-Founder, Anquan and Zilliqa

3.00pm Afternoon Break
3.15pm

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

3.45pm

Roles of Halal Logistic in Food Industry

  • What is Halal logistic
  • Halal Supply Chain Management
  • Issues and Challenges
  • Readiness among Food Industry on Halal Logistic

Dr. Khairil Ismahafiz Muhadzir, Group Chief Commercial Officer (CCO), DagangHalal

4.15pm 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

Coley Anderson, Director, Industry and Government Relations, Registrar Corp

9.20am

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

  • Understanding the changing consumers’ lifestyles, behaviour and demands
  • What are the product innovations to develop to cater to consumers’ wants
  • How are you meeting demand growth for nutritious and convenient food and healthy snack

Shikhar Aggarwal, Director, Visionary Sciences Consulting, Frost & Sullivan

9.50am

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?

Jocelyn Chng, CEO, JR Group

10.20am Morning Break
10.50am

Novel Ingredients for High Quality Bread

  • Problems existing in Asian sweet bread producing
  • Novel baker yeast to make higher production efficiency
  • Superior bread improver to maintain shelf life and quality

Sam Hu, Vice Director of Baking Technology Center, Angel Yeast

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

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

12.20pm Lunch Break and Exhibition Viewing
1.20pm

Chairman Address

Coley Anderson, Director, Industry and Government Relations, Registrar Corp

1.30pm

Robotics and Agritech Development

  • Robotics and growing sustainability
  • Innovation in shaping agribusiness

Steve Saunders, Managing Director, Plus Group of Companies

2.00pm

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

2.30pm

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

3.00pm Afternoon Break
3.15pm

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

Dato’ Dr. Rajen M, CEO, Holista Colltech

3.45pm

Disruptive Food Innovation – Creating Safer and Personalised Puree Meals with 3D Food Printing

  • Concerns in feeding the Silver Generation as they age in sickness and in health
  • Consistent mass production of consistent textured puree foods for people with chewing and swallowing difficulties
  • Challenges in manufacturing palatable and printable food inks with stable and safe shelf life

Gladys Wong, Senior Principal Dietitian, Khoo Teck Puat Hospital

4.15pm End of Conference Day Three
Central Kitchen @ Suntec Singapore
24 April 2018 – Day 1
Pre Conference Masterclass
– Adopting Technology and Automation in the F&B Business
Overview:
With manpower constraints and a declining interest in locals applying for frontline jobs, businesses today struggle with scalability and expansion. This has prompted numerous organizations to adopt technology and embrace automation in their bid to remain productive, scalable, and sustainable.

Problem is, technology and automation can be tricky to apply to an existing business and can sometimes be more disruptive than constructive. If you have ever wondered how to go about beginning your organization’s journey in adopting technology and automation, then this course will help you to discover that. After you complete the workshop, you will have greater insight into the ways to get started with technology and automation adoption.

Key Learning Points:
This Masterclass is designed to help participants:

  • Understand the current operational constraints in the food sector
  • Understand how adopting technology and automation can alleviate those constraints
  • Learn measurement tools that can help in identifying critical areas for technology and automation adoption
  • Understand the different areas where technology and automation can be adopted
  • Understand the implications and process of adopting technology and automation

Who Should Attend:
F&B Professionals in Operations, Capability Development, and Production

About the Masterclass Leader:

Ebenezer is the founder of Kumeiti Social Media and Training Agency, ePrism Augmented Reality and is also the owner of Oncoffeemakers.com.

Oncoffeemakers.com was set up to showcase how one can build a business from digital and social media. Amongst the assets:

  1. A Facebook page with more than 300 000 fans
  2. One of the largest LinkedIn group for F&B professionals in the world with more than 23 000 members
  3. Singapore Café Guide with 10 000 circulation
  4. Augmented Reality Trail in various places such as Kampong Glam, Sentosa, and Chinatown etc.

Through Kumeiti, ePrism and Oncoffeemakers.com, Ebenezer serves a wide variety of client such as FIL, S&W Delmonte, Transitlink, Pepsi Inc, Nestle, Unilever, Hard Rock Hotel, Mars Inc etc.

Ebenezer has trained thousands of professionals both locally and regionally. He is also running an eentrepreneurship class in Temasek Polytechnic and advises both public and private entities on digital related issues.

9.00am Registration and Coffee & Tea
9.30am Part A

Why is adopting technology and automation important?
To begin the course, participants will be exposed to the current operational constraints experienced in the food sector.

How can technology and automation solve operational constraints?
Next, participants will be introduced to the benefits of adopting technology and automation in relation to specific operational constraints.

10.30am Morning Tea Break and Refreshments
11.00am Part B

How do I know when and what areas to adopt technology and automation?
In this segment, participants will be introduced to common productivity measurement tools in the food industry, and how they can help identify critical areas for technology and automation adoption.

What are some ways where other companies have adopted technology and automation?
Here, participants will be introduced to case studies of successful adoptions of technology and automation across different sub sectors.

What happens after adopting technology and automation?
To round off the course, participants will look at the implications and considerations that are involved with adopting technology and automation, as well as the next steps to take.

12.30pm End of Masterclass
Pre Conference Masterclass
– Proactively Manage Food Safety and Regulatory Compliance
Overview:
This masterclass explores many important issues in food industry today and provides a well-rounded survey of major food safety problems in Asian countries, and introduces you to innovative food safety administrative measures that are adopted by local governments. Attending the masterclass, you will receive practical advice from the legal expert on how to stay on top of food safety issues and take one step ahead of non-compliance challenges.

Who Should Attend:
Directors / Vice Presidents / General Managers / Heads of:
Food Safety, Quality Control, Regulatory, Compliance, Audit, Government Relations

From F&B Businesses, Hoteliers and Government

About the Masterclass Leader:

Dai Yin, Associate, Keller and Heckman LLP

In 2013, Dai Yin joined Keller and Heckman, a law firm headquartered in Washington, D.C., and is an associate in the food and drug practice area. She monitors developments impacting the regulations of food. food packaging, and consumer products throughout Asia. Ms. Dai assists multi-national food companies in product stewardship and compliance matters, especially in China, Japan, and ASEAN countries. She also participates in the clearance of new food ingredients and food contact materials in China.

Prior to joining KH, Ms. Dai interned with the Institutional Compliance Office of M.D. Anderson Cancer Center (Houston, U.S.).

Ms. Dai is fluent in Mandarin and English, proficient in French.

12.30pm Registration
1.30pm
  • Overview of Major Food Safety Problems in the Food Industry
  • Innovative Administrative Measures for Food Safety Management- China Example
  • Practical Advice to Food Companies- Tips that You May Want to Apply to Your Business
2.30pm Afternoon Break
3.00pm End of Masterclass
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

Moderator:
Shane Giles, Food & Beverage Facility Planner, Hot Potato Hospitality

Panellists:

  • Andrew Chan, Co-founder, The Soup Spoon
  • Dr Christine Lee, Director (Food Division), Shiro Corporation & Kay Lee
  • Dave Pynt, Chef-Owner, Burnt Ends
  • Sanjog Modgil, President, Food & Beverage Association of Thailand (FBAT)
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

Clara Pi, Board Director, Foodservice Consultants Society International Worldwide

11.30am

A Changing Funding Landscape and Strategies to Unlock Growth in F&B

  • Navigating the funding landscape for F&B
  • Overcoming financial challenges and unlocking funding to drive scale and growth
  • Case study: Leveraging alternative financing and partnerships for cash flow and growth

Nikhilesh Goel, Chief Operating Officer, Validus Capital

12.00pm

Achieving Better Efficiency through Process Redesign & Introduction of Automation/Robotics

  • Streamlining processes to yield high efficiency and achieve consistency through job redesign
  • Optimization of Technologies to enhance operation and increase productivity
  • Overview of food automation technology in cooking equipment or other kitchen equipment

Ignatius Lee, Senior Consultant, Singapore Productivity Centre

12.30pm Lunch Break and Exhibition Viewing
1.40pm

Chairman’s Address

Clara Pi, Board Director, Foodservice Consultants Society International Worldwide

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

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

Andrew Chan, Co-founder, The Soup Spoon

2.45pm Afternoon Break
3.00pm

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)

3.30pm

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

4.00pm End of Conference Day Two
26 April 2018 – Day 3
8.30am Registration and Coffee & Tea
9.15am

Chairman’s Welcome Address

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

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

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

11.50am Lunch Break
Montreux Patisserie Central Kitchen Site Visit
1.20pm Gather at Level 3 conference registration counter – pick up point for site visit
1.30pm Depart for Site Visit
2.15pm Site Visit Tour
3.15pm Afternoon coffee & tea
3.45pm Return to Suntec Singapore
High-Tech Indoor Vege Farm Site Visit
1.20pm Gather at Level 3 conference registration counter – pick up point for site visit
1.30pm Depart for Site Visit
2.15pm Arrival of Visitors (Building 03 Lobby, Level 1)
Visitors to be guided to Raffles Hall Level 1
2.20pm Presentation on Agriculture Business & Mission
2.40pm Proceed to Viewing Gallery and Presentation on Indoor Farm set-up
3.15pm Coffee / Tea and Q & A session
3.50pm End of event, proceed for group photo taking
4.00pm Return to Suntec Singapore
Food Services @ Suntec Singapore
24 April 2018 – Day 1
Pre Conference Masterclass
– Food & Beverage Revenue Management – Boosting Productivity and Profitability in Restaurant Operations
Overview:
This workshop examines F&B Revenue Management theory and its application in maximizing profits for food and beverage operations. Participants will learn to effectively and creatively increase restaurant revenue by using techniques such as effective forecasting, dynamic pricing & social media marketing to allocate the right inventory to the right customers for the right price at the right time through the right channel. These useful techniques are also put into practice today by airlines & hotels.

This workshop has been developed to ensure you are equipped with practical revenue management techniques and strategies to help you generate greater ROI and revenue for your F&B business.

Who Should Attend:
This workshop will be of benefit to all those that are tasked to manage the revenue, sales and marketing of the restaurant business. It will also be relevant for senior hotel managers who are responsible for the bottom-line of the hotel F&B operations and want to know how F&B revenue can be better managed so as to become one key contributor of a total hotel revenue management.

About the Workshop Leader:

Geoffrey Tai
Section Head, Diploma in Culinary & Catering Management
Temasek Culinary Academy
School of Business | Temasek Polytechnic

Geoffrey Tai is a Section Head of the School of Business at Temasek Polytechnic, Singapore. He teaches hospitality & revenue management related courses. Besides teaching, Geoffrey provides consultancy services to local and regional companies in the area of productivity and revenue optimization. He is also a WDA master trainer in the area of revenue management.

Geoffrey served under various hotel management companies in Rooms and F&B divisions. His managerial experience covers well-known properties such as The Regent Hong Kong, The Regent Beverly Wilshire Los Angeles, The Fullerton Singapore, InterContinental Singapore, Crowne Plaza Shanghai, China, Hotel Victoria Switzerland and The Hilton Adelaide, Australia.

Geoffrey has also authored a book, titled Revenue Management for the Food & Beverage Industry. His current research interests include business revenue optimization and social media marketing. He graduated from Swiss Hotel Management School Les Roches and holds a Le Cordon Bleu MBA in International Hotel and Resort Management. He received his professional certificate in Restaurant Revenue Management from Cornell-Nanyang Institute of Hospitality Management, Singapore. He has also been awarded the Master Certificate in Revenue Management by Cornell University.

 

9.00am Registration
9.30am Revenue Management Principles and How to Apply Them in F&B Business for Profitable Operations?

  • Challenges that F&B is facing.
  • Revenue Management Concepts – Why Revenue Management?
  • Explain the history and the future of total revenue management
  • How revenue management can help F&B operators to be profitable?
  • What do restaurants sell?
  • How to forecast? – the backbone of all your optimization initiatives
  • Optimizing conference and events – calculation of basic KPIs and how to use them to evaluate revenue and profit contribution of events to the hotel’s bottom line.
  • Know how to measure, set targets and define a clear action plan to optimize revenue.
10.30am Morning Tea Break and Refreshments
11.00am From Pricing to Price Optimization

  • From one price to dynamic pricing – Why one price fits all doesn’t work in today’s environment
  • Strategic Pricing – How to enable dynamic pricing throughout the year
  • Strategic Pricing – No customer is the same – how to price for your different segments?
  • Better understand the link between pricing and demand
  • Describe price elasticity and impact on revenue
  • Design your menu for greater profits
  • Taking advantage of customers’ eye-movement patterns to formulate a great menu
11.30am Raising your Workforce Productivity

  • Increase productivity to increase profitability – key measurements
  • Assessing your current status – where can you improve?
  • Space management and allocation to streamline processes and increase productivity.
12.00pm Must-Have Social Media Marketing Strategies for F&B Business

  • Different roles that social media play at different stages of purchasing.
  • How to choose the right social media for your restaurant business?
  • What are some of the clues you should look for when it comes to evaluating online review?
  • How to be visible on Social Media?
12.30pm Lunch Break and Exhibition Viewing
Pre Conference Masterclass
– Using Augmented Reality (AR) and Artificial Intelligence (AI) to Engage your Diners and Raise Productivity
Overview:
AR and AI have been on the rise with an increasing amount of F&B establishments making use of these technologies to attain new levels of innovation, engagement, and productivity.
When employed correctly, AR and AI can potentially work cohesively to deliver enhanced engagement to your diners and automate frontline operations, while also serving as a powerful O2O marketing tool that allows integrated marketing efforts through Facebook.

Common Grievances:
“Manpower constraints are affecting my ability to scale my business.”
“Hiring and training new frontline staff is a huge drain on my resources.”
“I have employed other forms of technology in my business, but they don’t seem to increase my sales.”
“I don’t know anything about my customers. Who they are? What they like? Why they buy?”
If you can identify with these pain points, then this Masterclass is for you.

Key Learning Points:
Why do AR and AI possesses the potential to increase productivity?

  • How to use AR and AI to engage new customers and retain them?
  • How to use AR and AI to generate more business?
  • What can AR and AI tell you about your customers?
  • How have F&B businesses already employed AR and AI?

Who Should Attend:

  • Directors / Vice Presidents / General Managers / Heads of: Marketing, Digital Strategy, Operations, Capability Development from Restaurants, Cafes, F&B Retailers
  • Owners of Restaurants, Cafes, F&B Retailers

About the Workshop Leader:

Ebenezer is the founder of Kumeiti Social Media and Training Agency, ePrism Augmented Reality and is also the owner of Oncoffeemakers.com.

Oncoffeemakers.com was set up to showcase how one can build a business from digital and social media. Amongst the assets:

  1. A Facebook page with more than 300 000 fans
  2. One of the largest LinkedIn group for F&B professionals in the world with more than 23 000 members
  3. Singapore Café Guide with 10 000 circulation
  4. Augmented Reality Trail in various places such as Kampong Glam, Sentosa, and Chinatown etc.

Through Kumeiti, ePrism and Oncoffeemakers.com, Ebenezer serves a wide variety of client such as FIL, S&W Delmonte, Transitlink, Pepsi Inc, Nestle, Unilever, Hard Rock Hotel, Mars Inc etc.

Ebenezer has trained thousands of professionals both locally and regionally. He is also running an entrepreneurship class in Temasek Polytechnic and advises both public and private entities on digital related issues.

 

12.30pm Registration
1.30pm Part A

  • Ice Breaker: Hands on experience with AR and AI
  • Mindset Prep: Importance of innovation in F&B
  • Pain Point: How do I use technology to overcome manpower constraints and achieve scalability?
  • Group Discussion: The full potential of AR and AI in F&B
  • Facilitation: Case study of existing implementations of AR and AI
2.30pm Afternoon Break
3.00pm Part B

  • Lecture: Using technology to overcome F&B challenges.
  • Pain Point: How do I better engage my customers?
  • Round Table: Why don’t you want more customers?
  • Lecture: Integrating AR and AI into your marketing efforts.
4.30pm End of Masterclass
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 International

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

Moderator:
Shane Giles, Food & Beverage Facility Planner, Hot Potato Hospitality

Panellists:

  • Andrew Chan, Co-founder, The Soup Spoon
  • Dr Christine Lee, Director (Food Division), Shiro Corporation & Kay Lee
  • Dave Pynt, Chef-Owner, Burnt Ends
  • Sanjog Modgil, President, Food & Beverage Association of Thailand (FBAT)
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

Clara Pi, Board Director, Foodservice Consultants Society International Worldwide

11.30am

A Changing Funding Landscape and Strategies to Unlock Growth in F&B

  • Navigating the funding landscape for F&B
  • Overcoming financial challenges and unlocking funding to drive scale and growth
  • Case study: Leveraging alternative financing and partnerships for cash flow and growth

Nikhilesh Goel, Chief Operating Officer, Validus Capital

12.00pm

Achieving Better Efficiency through Process Redesign & Introduction of Automation/Robotics

  • Streamlining processes to yield high efficiency and achieve consistency through job redesign
  • Optimization of Technologies to enhance operation and increase productivity
  • Overview of food automation technology in cooking equipment or other kitchen equipment

Ignatius Lee, Senior Consultant, Singapore Productivity Centre

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

Brijendra Agrawal, International Business Partner, GKHS (GK Hospitality Services)

1.45pm

Certification for the Catering Sector – it’s not Manufacturing so let’s Treat it differently

  • Catering Food Safety Certification – the different challenges when applying certification predominantly founded on the manufacturing environment.
  • Best practice options available to the sector and the benefits including efficiency, consistency and confidence.
  • Future trends and challenges for the food sector.

Todd Redwood, Director – Food, BSI Asia Pacific

2.15pm

Past Food in a Fast World

  • 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

2.45pm Afternoon Break
3.00pm

Fireside Chat: 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

3.30pm

Case Study: Innovative Business Model in Food Apps and Supporting Charities

  • Distribution and growth based on non-traditional business rationale
  • Monetisation from a third party who pays for a privilege to reach out to consumers by donating to charities
  • Bridging offline and online business methods for effective consumer engagement

Piyush Gupta, Founder & CEO, Yumchek

4.00pm

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, CEO, Ponte Restaurant Group & Hospitality Consultants

4.30pm End of Conference Day Two
26 April 2018 – Day 3
Track 2: New F&B Trends & Technologies
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

F&B trends that are Changing the Fine & Casual Dining Scene in Bangkok

  • How the business model is changing for hotels and stand-alone restaurants in Bangkok
  • The amazing impact of the Michelin Guide of Bangkok 2018
  • Thai cuisine is ready to go “fine dining”
  • The future is “Eatertainment”

Sanjog Modgil, President, Food & Beverage Association of Thailand (FBAT)

10.20am Morning Break
10.50am

Executive Chefs’ Panel: Culinary Trends in the Asia Pacific

Moderator:
Shane Giles, Director, Food & Beverage, New Hotels, Asia Middle East & Africa, IHG

Panelist:
Anupam Banerjee, Executive Chef, The Ritz-Carlton Bangalore
Raheel Ahmad, Culinary Director APEC, Marriott International
Ivan Brehm, Chef and Owner, Nouri Restaurant

11.20am

How to Stand Out and Remain Competitive Among Hotels F&B

  • Remain true to your brand offering
  • Keep innovating – make the F&B scene interesting
  • Source locally, create a network with the local producing community

Anupam Banerjee, Executive Chef, The Ritz-Carlton Bangalore

11.50am

Applying Innovation within the Health and Wellbeing Macro Trend in Food Services: View from the Travel Channel

  • Quality product is at the centre
  • The informed and educated customer
  • Connecting the offer + quality to the new age customer

Grant Fleming, Head of Strategic Development Asia, Lagardère Travel Retail

12.20pm Lunch Break
1.35pm Chairman’s Opening Address
1.45pm

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

2.15pm

Advanced Menu Planning in Different Market Segment

  • Innovation in writing menu terminology
  • Pricing theory in different market segment
  • Cooking techniques and their uses

Brijendra Agrawal, International Business Partner ,GKHS (GK Hospitality Services)

2.45pm Afternoon Break
3.00pm

How AI and Big Data will Enhance Customers’ Dining Experience

  • Discover how AI can revolutionise the F&B industry
  • Proactively improving your customers’ experience through AI and better data analysis
  • Identifying other opportunities for cross-selling and upselling

Chirag Tejuja, Co-Founder, Tabsquare

3.30pm

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

4.00pm End of Conference