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New! F&B Lounge

TUESDAY 5 MARCH

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Hotel investors and operators are increasingly taking a keen interest in Food and Beverage as a way to enhance the customer experience and increase revenues. What do they need to know in terms of concepts, operational models, design and more in order to make the F&B proposition a successful one for hotels?

A new session at the International Hotel Investment Forum (IHIF), the F&B Lounge is a space to network, share experiences and hear from experts from diverse backgrounds. With a mix of panel discussions, case studies, masterclasses and experiential networking functions away from the buzz of the IHIF showfloor, the F&B Lounge is the best place to be inspired and make contacts for all interested in F&B in hotels.

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Agenda

Tuesday 5 March

11:30 - 12:00 Networking Refreshments

12:00 - 13:00 Panel

Compliments of the Chef: Enhancing the F&B Offering to Generate Profit 

How much are food and beverage offerings worth to a hotel? How do you create an F&B destination? Does F&B increase the value of an asset other than increasing occupancy? How does F&B stay current?

Moderator: Dirk Bakker, Colliers International

In conversation with: Paul Campbell, Founder, Hill Capital Partners LLP Gary Davis, Chairman, Village Hotel Club Jose Matheu, Chief Development Officer, Palladium Hotel Group  Kees Teer, Chairman of the Board, Corendon

14:00 - 14:45 Masterclass

F&B Masterclass: The Ingredients that Make a Successful Restaurant

A short talk introducing the need-to-know points to run a successful F&B outlet in a hotel. 

Followed by F&B Huddle: A chance to get first hand responses to your burning questions from direct conversation with the Masterclass speakers.

Jon Yantin, Managing Director, Stake Concepts

15:00 - 16:00 Panel 

Form & Function: The Key Design Considerations for Hotel F&B Spaces

What are the major design considerations for restaurants and bars in hotels? How to design spaces that enhance the customer experience while increasing the value of the asset?

Moderator: Heleri Rande, Consulting Editor & F&B Strategist, SUPPER Magazine

In conversation with: Monika Moser, Managing Director — Europe, Wilson Associates Tim Mutton, CEO and Founder, Blacksheep Gustaf Pilebjer, Director of Food and Beverage for Europe, Marriott International Quentin Vicas, Director of International Development, Ducasse Paris

16:00 - 16:30 Networking Refreshments

16:30 - 17:00 Case Study

Kitchen Confidential: F&B Success Story 

A case studies of a successful F&B propositions in hotels.  Fauchon L’Hôtel: Jacques-Olivier Chauvin, CEO, Fauchon Hospitality Ritz Carlton Geneva: Stéphane Bellon, Managing Director, Studionomie

Followed by F&B Huddle: A chance to get first hand responses to your burning questions from direct conversation with the F&B Lounge speakers.

Hosted by

Questex Hospitality Group

Our Other Events

The Annual Hotel Conference (AHC)

9-10- October 2019
Manchester, UK

Mediterranean Resort & Hotel Real Estate Forum (MR&H)

2019
Exact dates and location to be confirmed in due course

Israel Hotel Investment Summit (IHIS)

2019
Exact dates and location to be confirmed in due course

Asia Pacific Hotel Investment Conference (APHIC)

2019
Exact dates and location to be confirmed in due course