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Conference Programme

Hotel & Resorts
24 April 2018 – Day 1
Pre Conference Masterclass
– Smart Revenue Management Strategies with Innovations
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
10.30am Morning Tea Break and Refreshments
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
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
1.05pm Chairman’s Opening Address
1.15pm

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

1.45pm

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

2.15pm

Keeping Customers Happy and Operational Cost Low through Sustainable Practices

  • How Banyan Tree started? Standing out as an ethical brand and leave positive footprints
  • How can hotels & resorts embrace eco-friendly ways to meet sustainability demands?
  • Real green building hotels latest development

Des Pugson, Managing Director, Banyan Tree Hotels & Resorts

2.45pm Afternoon Break
3.00pm

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

3.30pm

Closing Panel:
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?
4.15pm 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

Panellists:
Choe Peng Sum; CEO, Fraser Hospitality
Beni Agrawal, Business Consultant, GKHS (GK Hospitality Services)
Kiran Girija, Director of Digital Marketing – Asia, Millennium Hotels & Resorts

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
Lewis Goh, IT Director, Park Hotel Group
Rachel Grier, Managing Director, Asia Pacific, IDeaS – A SAS COMPANY

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 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

Panellist:
Irene Lee, General Manager, Deli Asia
Brijendra Agrawal, International Business Partner, United Kingdom, GKHS (GK Hospitality Services)
Chong Nyet Chin, Director, Food Safety & Quality, NTUC FairPrice Co-operative

11.30pm

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
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

2.00pm

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

2.30pm

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

Ramya Ravikumar, Head of Business Development, Anquan

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

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

4.15pm 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
9.20am

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
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 Bakery Innovation and Development
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
1.30pm

Robotics and Agritech Development

  • Robotics and growing sustainability
  • Innovation in shaping agribusiness

Steve Saunders, Managing Director, Plus Group of companies

2.00pm

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

Dato’ Dr. Rajen M, CEO, Holista Colltech

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

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

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

Clara Pi, Board Director, Foodservice Consultants Society International Worldwide

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 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
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

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

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
– 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 and Breakfast
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

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

Clara Pi, Board Director, Foodservice Consultants Society International Worldwide

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 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   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

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

2.15pm

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?

Shri Chakravarthy, General Manager, Uber Eats Singapore & Malaysia, Uber

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
Bakery
24 April 2018 – Day 1
Masterclass
– Catering to your customers’ demand – Product Innovation and Development