TUESDAY 5 MARCH
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 addition to 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.
Tuesday 5 March
11:30 - 12:00 Networking Refreshments
12:00 - 13:00 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: Etienne van Unen, Partner, Director Retail, Co Head EMEA Retail, Colliers International
In conversation with:
Paul Campbell, Founder, Hill Capital Partners LLP
Gary Davis, Chairman, Village Hotel Club
Yossi Eliyahoo, Founder and Co-Owner, Entourage Group
Salvatore Leggiero, Entrepreneur, Leggiero Real Estate Spa
Kees Teer, Chairman of the Board, Corendon
14:00 - 14:45 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 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 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.
9-10- October 2019
29-31 October 2019
Exact dates and location to be confirmed in due course
25-26 April 2019