Innovation Forums (Choose 1 of 6)
At the Global Restaurant Leadership Conference, we’re examining the people, innovations and forces that will change your business for the foreseeable future. We’ll look at the factors revolutionizing restaurant development and expansion and how operators go to market for a decade, a generation or a lifetime. Led by the brightest and most innovative entrepreneurs in foodservice, GRLC's Innovation Forums feature global “hot topics” and powerful messages designed to spark new ideas.
The restaurant industry is facing a unique challenge. With the rise in popularity of food and beverage as a major reason why people travel, restaurants are poised to capture more data on their guests than ever before as they dine at properties across the world. But how do today's operators capture this F&B data and use it to deliver on experiences that far exceed guest expectations, all while driving revenue for their F&B outlets globally? Find out how you can leverage data on your global guests to unlock the full revenue potential of data at your properties.
Join Victor Gielisse, CMC, DBA, Partner in the CIA Consulting Group, as he explores with you Menu Engineering best practices and key opportunities in the tightly competitive food service and hospitality market. He will also delve into the ongoing challenges for operators of creating and implementing something new - a new product, process, service or perhaps a new business model. Explore the opportunities that operators face and the need to understand when a current practice adds value and at what stage to initiate another point of differentiation to stay ahead of the competition by delivering new value creation for their business. Take-aways from this session include:
- Understanding and improving upon your business innovation dimensions
- The value of using cross-functional teams and co-development process strategies
- Explore effective Innovation Management practices
Don’t make the same mistakes the others made! “Those who cannot remember the past are condemned to repeat it.” That phrase has been attributed to a number of people and the concept continues to hold true. Over the years, many franchisors and franchisees have committed the same errors as they begin their international expansion or as they refocus their efforts on those initiatives. The title of this Forum is “Common Errors” – they’re common because so many franchisors have committed them. This Innovation Forum is intended to provide a warning to those who are just beginning to expand outside their home countries and to provide a reminder to those who have already established an international presence. Attendees will have an opportunity see a list of the most significant errors and exchange experiences and examples with other restaurant colleagues in the room. Our guest panelists have many years of experience in multiple countries with various restaurant concepts. They’ve seen many of these errors first hand and heard about many others – and sometimes even committed some of them themselves!
As personalisation becomes a key differentiator in the fight for customer loyalty, find out how you can use your own data to fuel AI and take customer, and employee, interactions to a new level and make your restaurant stand out from the crowd.
Menu trends are emerging at a rapid pace and have never been more mobile across the globe. While it’s imperative that operators keep their offerings in line with current food and drink trends, it can be a challenge keeping up with the many food fads and crazes, as well as determining which trends are more lasting and how to adapt them to a specific market and segment. This session will focus on the key strategies that operators employ when adopting and adapting fast-moving menu trends for their local market.
Innovation Forums (Choose 1 of 6)
While honesty forms the core foundation of any working space, it is also true that sometimes the human vices take the better of us. One such case is that of theft and pilferage which has managed to plague almost every Restaurant at one point or another. We would not only be addressing this less-talked-about menace but also how Technology can play a role in curbing this through machine learning and artificial intelligence.
Various studies have clearly mapped an approximate shift from minus 3% loss to plus 7% profit in the restaurant revenue. We would be discussing with much deeper insights and guidance on mitigation of the same.
Join Mark Reader from Rentokil, the world’s largest commercial pest control company, for a unique session that will explore pest management in a time of digital evolution and how this is transforming food safety through enabling businesses to stay one step ahead of pests.
In a world of increasing consumer expectations and ever growing pest threats, food safety has never been so critical. Mark will be exploring the valuable capabilities of digitally enhanced pest management and how they can support restaurants, including real world examples of how these are already being leveraged to help global food businesses reduce risk, increase transparency and transform their approach to food safety with new levels of efficiency and control.
The session will also share insights into how restaurants can effectively embrace digital pest management and fully harness all of the benefits it has to offer in protecting their staff, diners and reputation all around the world.
Learn about restaurant development from regional experts who have been where you want to go. As hosts for this information packed Forum, WFA has brought together senior industry leaders based in and operating across the Southeast Asian Region. This is a high-powered Panel Session to provide delegates with invaluable insights to plan your expansion or to maximise your growth in the region.
While AI is making inroads into every industry from Healthcare to Finance, the Restaurant industry is relatively untouched by the developments in AI, mainly due to the absence of rich, clean, big data. In this session, we will look at how the latest AI technologies can be leveraged to create the next generation personalized guest experience in an "in-store" setting.
The boom of delivery, growing demand for off-premise food and drink, increased pressure from nontraditional competitors and hurried lifestyles have forced many operators to rethink how and where they set up and locate their restaurants. Today’s restaurant chains are tasked with doing more with less—servicing more dayparts, offering delivery and providing seamless ordering solutions—often with smaller kitchens and a tight labor market. This session will examine how leading operators are revamping their operations to address the modern industry landscape.
Travel and tourism is driving food like never before. Skyrocketing numbers of people are travelling to and within Asia creating more demand than ever for Asian culinary experiences back home. Increasing travel and more frequent visits to favoured countries has resulted in deeper culinary knowledge, expanded taste buds and a desire for an authentic food experience. This forum will discuss how to take Asian cuisine such as Thai, Vietnamese, Malaysian and even Chinese to the world in new formats with the genuine tastes that consumers seek: from revamped airport food offerings to deep-dive dishes that are loved by the 61% of world travellers that from Asia Pacific.