GRLC Walking and Running ClubLocation: Departure from Hotel Main Lobby (adjacent to La Farine Café & Bakery)
We've brought the Running Club to Dubai! Get your morning workout along the beautiful newly completed Dubai Canal, a route that is as short or long as you desire and that will take you along the serene waterfront. Whether you're a runner or a walker, there will be plenty to see along the way.
Networking LoungeLocation: Tower B Concierge Level (37th Floor)
To schedule a conference room or semiprivate space in the Concierge Lounge for your customer and/or client meetings, please connect and confirm via the GRLC app. If you require assistance, you may contact Mark Hatch, Director, Trade Relations, at email@example.com. For impromptu meetings, please feel free to drop in anytime at the Salon Foyer on the 6th floor.
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.
Global supply chain leaders share insights on their brands domestically and internationally, as well as their challenges and solutions in managing global supply chains within the foodservice industry.
An estimated 600 million people, almost 1 in 10 people globally, fall ill after eating contaminated food. With foodborne illness incidents becoming more highly publicized, costly food recalls on the rise, heightened regulatory oversight and new restaurant culinary trends emerging, how your operation assesses and manages their food safety risk is more critical than ever. One of the most proactive ways to reduce those risks is implementing and improving a food safety culture that spans throughout the organization. This session will focus on how a culture of food safety can be built across departments and throughout an organization. Current examples of food safety risks restaurants face will be discussed and specific tools will be shared that can be used to reduce your risk and increase your commitment to food safety.
World Franchise Associates (WFA) in partnership with the Global Restaurant Leadership Conference is hosting the “Insiders’ Guide to Restaurant Development in the GCC” which will include five speakers covering Bahrain, Kuwait, Oman, Saudi Arabia and UAE.
NCR explores how digital transformation continues to change how restaurants engage with their consumers across the globe – and how that looks to evolve in the future. What will AI, VR, voice and payments mean for how restaurants need to prepare for tomorrow, today.
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.
The deal-making boom is not likely to slow down. Involving national chains, emerging brands or multi-concept operators, the M&A action is likely to come your way. Hear from Wells Fargo’s Investment Banking leader on deal activity and what operators need to know to attract the right financing partner and, perhaps most importantly, manage a successful company after close. On the agenda: driving multiples, the importance of strategic investment, why top talent and company culture matter, and completing a successful deal that drives growth and leads to better performance.
General SessionLocation: Dubai Ballroom (2nd floor)
Utilizing Technomic’s latest research, we will look at the leading chains operating in the MENA region as well as menu and consumer trends that continue to evolve the foodservice landscape.
Connectivity and automation are disrupting the foodservice industry enabling innovations, new concepts and competition. This session will focus on trends shaping the foodservice industry and examine how operators and manufacturers turn the challenges of a more connected world into benefits.
How can operators leverage the rapidly accelerating speed of connectivity and automation in foodservice and turn it into an advantage? We will look at transformational business models such as delivery innovations and fully automated service models. We will also look at end-to-end collaborative innovation. How do food suppliers, equipment OEMs, and operators work together on next gen of packaging for automated equipment? How can data be shared and analyzed across the value chain?
The power and potential of women business leaders is more critical than ever, as research continues to show more inclusive and diverse companies are the best drivers of global economic growth. Join a panel of leading executives to discuss opportunity and responsibility around gender equality, pay equality and being a change agent in the nearly US$800 billion worldwide restaurant industry where women – as consumers, as well as executives – continue to drive economic output and spending.
The session will discuss:
- Winning strategies for advancing women and creating global paths to business success and growth
- Ways to develop and maintain inclusiveness and advocacy to inspire a brand, a workplace and product innovation
- Lessons on developing cultural intelligence – from understanding to action – to build diverse teams focused on global growth
GRLC MarketplaceLocation: Emirates Ballroom & Foyer (6th floor)
This is the exhibition portion of the GRLC agenda where suppliers and operators gather to uncover the latest solutions, sample new products and even close deals. Just a few hours here can deliver guaranteed quality insights, exclusive intelligence and help you develop meaningful relationships.
The Internet of Things is rapidly transforming the foodservice industry. With connectivity and automation on the rise, top chefs, chain operators, and independents can take their kitchens to a whole new level.
Novel digital back-of-house technology solutions offer savings, improved efficiency, and ensure that kitchens are up and running to their fullest potential. Operators can monitor equipment and restaurant systems remotely leaving them with more time to focus on customer expectations, food quality, and culinary creativity.
This break out session will highlight how emerging and established operators are implementing digital technologies to connect their kitchen operations like never before. We will look at how real-time information drives performance and how advanced data analytics can add value across the business and support growth objectives. We will also show how in the future robots could work alongside humans in a kitchen and how the concept of co-botics will impact operations.
One of today’s biggest challenges for restaurant operators around the globe is a decline in customer traffic and sales. Marketing to consumers through traditional tactics like TV media have not always provided tangible returns on the sometimes expensive investment, and digital marketing efforts can quickly add to cost and don’t always get customers through the door. This session will explore innovative marketing efforts that can create and capture new consumer demand for your brand, drive guest loyalty and break through what can be a high-cost and low trade-off marketing cycle.
Developing a successful brand is a feat in itself. However, achieving recognition as a Global Brand is something that is even rarer and very few can claim. This panel will explore some of the worlds’ top Global Brands and how they went through the process of spreading their offering to other cultures and markets around the world. We will discuss the challenges of becoming and staying relevant in an ever-evolving environment with changing competition, consumer preferences and purchasing habits that rapidly shift and add layers of both complexity and opportunity that only few do well. Whether you are working to keep your brand and business relevant in its home market, deciding how to evolve the menu or considering crossing borders and adding alternative channels, this session is for you. We will cover best practices, mistakes and multi-industry examples on building and evolving global brands to stay relevant to the customers we have and appeal to those in the next generation or market.
The boom of delivery, increased demand for off-premise food and drink, increased competition 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.
With the growing presence of Chinese investment and tourist arrivals to the GCC, what opportunities are for Chinese gourmet concept to enter the GCC region? How do you seize the opportunity and be the first mover for introducing Chinese cuisine concepts to meet the new market demand. With the disruption in Chinese FnB offerings & trends, how do we embrace current innovations to cater to the mainstream customers who start adopting the entrant’s offering in volume.
General SessionLocation: Dubai Ballroom (2nd floor)
Artificial Intelligence is rapidly shifting how we operate our business. The advancement of leading AI technologies such as computer vision, conversational commerce and augmented intelligence are enabling a greater understanding of consumer behavior and more powerful decisions on the front-line.
Consumer expectations are also rising in conjunction of these trends reaching consumer devices and applications. Restaurants are being challenged to focus more resources on serving the customer to address their greater expectations around convenience and personalization. Restaurants that successfully incorporate these capabilities have an opportunity to drive new growth, capture the loyalty of consumers, and achieve greater efficiency.
Discover the latest technology trends and myths and learn about how firms can modernize their existing businesses to take advantage of these technology trends in this session.
Inspiring Enactus students who take entrepreneurial action for others to create a better world for us all will showcase how they are tackling the world's food waste crisis.
As the world’s largest experiential learning platform dedicated to creating a better world while developing the next generation of leaders with a head for business and a heart for the world, Enactus improved the lives of 1.3 million people in 2017 through 72,000 participating students on 1,730 campuses in 36 countries.
The Enactus network of global business, academic and student leaders are unified by our vision—to create a better, more sustainable world.
Learn more at enactus.org. #NextGenLeaders