Panel Theatre Hall 8
Take a look at our incredible panels from 2019. Stay tuned for our 2020 timetable
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Tuesday
11.00 - 11.30: Ethical Eats: How sustainable is your Business?
Clean-conscience eating is the new food movement consumers are desperate to be a part of. From veganism to locally-sourced produce to eco-friendly packaging, the panellists discuss how you can ensure your business is sustainable.
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Domini Hogg
Tried and Supplied -
Joanne Merry
Carbonxgen Limited -
Michael Massa
Ozarka -
Julie Cleijne
Sustainable Kitchen
12.00 - 12.30: Deliver or Die: Is Takeaway the Only Way?
With Britons now spending well over £4.2 billion a year on food delivery, it's clear the nation's appetite for takeaway food is not slowing down anytime soon!
In light of it's booming popularity, our panel of experts will evaluate the evolution of the ever-changing phenomenon and share how you can take a slice of the food delivery pie.
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Philippe Hausser
GOVECS AG -
Mike Allan
Routeique -
Nicole Mazza
Stuart -
Thomas Cort Hansen
TAKEOUT
14.00 - 14.30: How to Improve Your Customer Experience
In a time when customer satisfaction is very much the prime driver of growth in the industry, how can restaurants entice the next-generation diner who is demanding an increasingly personalised and immersive customer experience - catch our experts to find out!
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Victoria Williams
terptree -
Rick Kirkham
Customer Touch Point -
Dave Tuplin
Pocket Waiter -
Kerry Winter
HowDidWeDo?
15.00 - 15.30: Simple Steps to Safeguarding Your Business
The day-to-day running of a takeaway or restaurant can present a lot of risks to its business, its staff, and its customers. It goes without saying that it's important to protect against these risks, otherwise you could be forced to pay up if unexpected injury, damage or loss occurs.
Find out how to best safeguard your food business during this insightful and thought-provoking panel session.
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Peter Trotman
Pest Pulse -
Lee Shroder
RL Solutions -
Beverley Küster
Food Standards Agency
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Wednesday
11.00 - 11.30: Investing in Innovation: What’s on the menu?
With consumers food preferences ever-changing, menu innovation is key to ensuring your food offering satisfies your customers appetite for change.
Listen as our panellists offer their top tips for designing a menu that's sure to keep your customers coming back for more.
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Jeremy Hibbert-Garibaldi
COLLECTIVfood -
Nisha Menon
Director - Nikasu Foods & Founder - Jack & Chill -
Nitisha Patel
Nitisha Patel Food Consultancy -
Ritesh Nigam
Biteappy
12.00 - 12.30: Sustainability Strategies: How to Eco-Innovate
With sustainability continuing to drive change and innovation in the industry, it's never been more important to adopt new strategies for going green.
Bursting with progressive pointers on how to make your business more sustainable, this panel session is not to be missed!
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Sam Walker
Biopak UK -
Anthony Hinde
Vattenfall InCharge -
Harrison Hall
OneCup
14.00 - 14.30: Brand Building: Solutions for Success
Branding is an exciting but daunting question for the modern eatery. Our experts discuss the basics of branding, as well as the best methods for getting your message across to your customers.
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William Villalobos
The Futures -
Sam Carter
7Active UK -
Rebecca Silva
Cleveland Scott York
15.00 - 15.30: Hungry for Growth: Top Tips for Scaling Your Business
Our panellists talk empire building, giving their insights on the tips and tricks which make expanding (relatively) painless.They'll also be discussing the major threats to successful growth, and how they can be avoided.
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Richard Coope
MEO-Business -
Tom Ashman
Lightyear -
Tony Ford
Marston’s Telecomms -
Rob Hall
ActionCOACH UK
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