Tuesday 27 November
FOOD & BEVERAGE BUSINESS FORUM
11:00 – 11:30 Food Safety for Hotels, Restaurants & Cafes
Understand the latest food safety standards and how to comply with them.
> Nina Da Costa, Consulting Manager, Diversey
11:30 – 12:30 KEYNOTE PANEL SESSION: Five Key Ingredients to Restaurant Success
Make sure you’re equipped with the industry’s top tips for success with expert views on where the greatest opportunities lie, and how to keep diners coming back for more.
> Dave Reeder, Editor, Pro Chef Middle East
> Henk Bruggeman, Director Operations Middle East and China, Hakkasan
> Mark Patten, Vice President, Culinary, Atlantis, The Palm
> Markus Thesleff, Co-founder, OKKU
> Scott Price, Executive Chef, Hilton Dubai creek and Chef Proprietor, table 9
> Uwe Micheel, Director of Kitchens, Radisson Blu Dubai Deira Creek and President, Emirates Culinary Guild
12:30– 13:30 Eating Out & Dining Trends for 2013: From Global to Local
Our panel will give their top predictions for the year ahead as they review the region’s dining scene and discuss what global trends will impact the Middle East.
> Stefan Breg, Chief Worrier, TRIBE Restaurant Creators
> Aboudi Saadi, Managing Director, GLEE Hospitality Solutions
> Daniel During, Principal & Managing Director, Thomas Klein International
> Lloyd Carter, Executive Development Chef, Jumeirah Restaurants
> Naveed Dowlatshahi, Executive Director, Kash Global Consultancy
> Ryan Hattingh, International Operations Director, Gaucho
> Paul De Visser, Executive Chef at Ruth's Chris Steak House15:30 –
13:30 - 14:30 Social Media Strategies for Restaurants and F&B Businesses
Social media will soon be the 2nd most used engagement tool (after face-to-face). Work through the jargon, pitfalls and plan your own strategy with practical tips and real examples.
> Ian Ohan, GCC area developer and owner, N_K_D Pizza
> Tiina-Maija Bergman, Managing Partner, Table4ME
> Ankit Garg, E-commerce Manager, Intercontinental Abu Dhabi