Hop on a bumboat and acquaint yourself with Singapore’s history and modernity in one classic experience. While these wooden barges were once laden with wares from all across the globe, they’ve been given new purpose on the Bumboat Cruise. 


Departure Times: Be present at the meeting point in Marina Bay Sands Tower 1 at least 5 minutes before the departing time.


9:00am - 1st group departs from Marina Bay Sands Tower 1, and returns at 10:15am.


9:15am - 2nd group departs from Marina Bay Sands Tower 1, and returns at 10:30am.


9:30am - 3rd group departs from Marina Bay Sands Tower 1, and returns at 10:45am.

9:45am - 4th group departs from Marina Bay Sands Tower 1, and returns at 11:00am.


10:00am - 5th group departs from Marina Bay Sands Tower 1, and returns at 11:15am.


10:15am - 6th group departs from Marina Bay Sands Tower 1, and returns at 11:30am.


10:30am - 7th group departs from Marina Bay Sands Tower 1, and returns at 11:45am. 


Important Information:
 

• The Bumboats tour is conducted in English Language only.
   
• Attire is comfortable wear with covered shoes, and we ask that you please wear your event badge at all times.
   
• Registration and collection of event badge is available on Convention Center Level 4, outside Peony Ballroom starting: Monday 4th November 2019 at 8:00am.
   
• If you have motion sickness, do consume your motion sickness medication 1 hour before the Bumboat ride.
   
• In the event of wet weather and we are not able to execute the bumboat tour programme, we will conduct an indoor walking tour within MBS compound covering topics on introduction of Marina Bay Sands as well as Singapore Marina Bay area.

Every weekday, Dignity Kitchen invites 40 elderly (caregivers included) from old folks home/senior activity centers for meal treats. Some of these folks do not get to go out much as the homes resources are limited. Once they arrive, our specially-abled trainees and colleagues will serve them their meals, drinks, desserts and sing karaoke with them with our in-house karaoke system. Please join us as we can lend our spotlight charity some of our resources to assist in their mission. We are limited to 20 spots.


9:00am - Pick up from the Marina Bay Sands (Coach Bay Terminal)


9:30am - 11:15am - Tour of Dignity Kitchen premise. Interact and serve the elderly lunch


11:30am - Return to the Marina Bay Sands (Coach Bay Terminal)

What does it take for customers to really love your restaurant brand? This session delivers unique perspectives in building passionate customers through food and service, personalized loyalty, and shareable memorable marketing experiences. Sastry will offer candid insights based on Punchh's clients and best industry practices. What is a modern loyalty program? Why do some brands succeed where most fail? How do you create a bigger universe of known customers? How do you best leverage customer data? Why is AI and Machine Learning so critical for your loyalty program? You will leave this session with a great understanding of how to deliver best in class customer loyalty for your restaurant brand that will lead to increased sales.

As consumer tastes continue to evolve, restaurant and food service operations must innovate and adapt to meet the varied market demands. Contemporary consumer cravings in tandem with emerging societal dining trends are driving a more eco-friendly perspective, a greater emphasis on global flavors/cuisines, an increased focus on plant-based and veggie centric foods that are no longer just for vegetarians, the exploration of new food sourcing options such as hyper-local sourcing in which operations grow produce in their own gardens, a surge in for 3rd party delivery options, and a focus experimental dining which consumers are looking for an experience in addition to a great meal.

As food trends evolve, putting food safety at the forefront is paramount to ensure the proper interventions are in place to protect your brand and keep your guests safe. This session will explore thought-provoking ideas and strategies that will minimize food safety-related issues as food trends evolve and your business continues to innovate.

Learn key lessons of good leadership and gain practical insights from top businessmen in the Restaurant industry. Our panel of speakers share their hard- hitting experiences to challenge as well as to inspire you to achieve greater results and personal growth. A new addition to the GRLC Agenda not to be missed.

To gain competitive advantage and boost profits, top operators are increasingly turning to a key operational lever: team execution. Specifically, they’re investing in initiatives and technology that will give them an edge in both making store and field employees more efficient and that will raise the bar on the quality of execution across every one of their stores.

On the efficiency front, the focus is getting more productivity out of every employee by automating and digitizing as many processes as possible, freeing up people’s time to focus on higher value activity.

In parallel, operators are looking to give their team the tools and insights to identify potential issues earlier, make better decisions, surfacing where additional coaching and training is needed most.

Join this panel discussion to learn how to scale operations by elevating team execution and creating a great experience for customers, every time they walk through the door.

Looking to enter or expand in the U.S.? This session will provide the necessary background and up-to-date intelligence for any restaurant concept planning to enter or expand within this competitive marketplace. The session is designed to give you, the operator, insight into the U.S. foodservice market, including the current size of the market, trends in foodservice, who the successful restaurant operators are and who to watch. Additionally, learn what issues restaurant brands face when entering the U.S. related to the marketplace, distribution and local governments. After gaining a foundational understanding, walk away with an invaluable framework for your expansion strategy toolkit. 

Good ideas come in all forms and sizes. Hear 10 intriguing (and easily duplicated) ones in this rapid-fire recount of creative approaches to common restaurant problems and opportunities. You’ll leave the session with practical suggestions that almost every operator can adapt. Attendees can also air their own problems and challenges to see what suggestions the group may have.

As the industry rapidly changes to meet consumer trends and demands, it’s crucial for companies to evolve in order to succeed in the future. Greg Creed, CEO of Yum! Brands – whose brands KFC, Pizza Hut and Taco Bell are global leaders of their respective food categories – will open the 2019 GRLC with a keynote providing valuable insights on quick-service restaurant industry trends, driving innovation, fueling results and building relevant, easy and distinctive brands.

As GRLC shifts focus to Singapore and the Asia Pacific region, so too do our philanthropic efforts. GRLC is honored to spotlight Project Dignity, an award-winning social enterprise and Asia’s leading community platform for experiencing local cuisine while doing good. Our focus is on Dignity Kitchen™, the world’s first food court run by people with disabilities and the socially disadvantaged. The company provides structured training for anyone serious about gaining street food skills. Join us to hear more about this incredible organization and how you can continue to have a positive global impact.

For the third year, Coca-Cola is proud to present the State of the Global Foodservice Industry. Attendees will have an exclusive look at the latest and most trusted global market foodservice data, generated and presented by Technomic, the world’s leading foodservice research firm. During this session, Technomic experts Joe Pawlak and David Henkes will reveal authoritative industry sales data and overarching trends that span the globe and are fueling industry growth. Rankings of the Top 150 global restaurant chains will be presented along with fact-based insight about the factors driving success among industry leaders. The latest consumer research spanning the globe will be shared. Learn the macro forces shaping future food and beverage usage and what drives global consumers to restaurants and what they expect from the experience.

James Quincey, Chairman and Chief Executive Officer of The Coca-Cola Company, will talk about the enduring power of partnership, key consumer trends impacting the global foodservice marketplace, and the large-scale opportunities he sees for growth and greater value creation in the worldwide restaurant market. His speech will be followed by a one-on-one discussion of these and other topics with Dawn Sweeney, president and CEO of the National Restaurant Association.

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. 

The Global Restaurant Leadership Distinction Awards are awarded to those restaurant brands that excel in the global marketplace through Innovation, Industry Service, Partnership and Expansion. The Innovation category recognizes international success by crossing boundaries, staying ahead of consumer demands and enhancing operations, and GRLC is pleased to recognize Dodo Pizza (Russia). The Service award honors the brands that give back to their communities, the industry and even the planet itself; the 2019 award goes to The Minor Food Group (Thailand). The Partnership designation highlights an operator who successfully developed a brand that originated in another country or its own, adapted it to the marketplace and made it a success; this Partnership award honors SPC Group (Korea). Expansion recognizes growth - increase in sales, unit count and average unit volume over the prior year and tracking into the current year. This year’s winner is Restaurant Brands International (Canada). Join us as we celebrate these international stars!

Grocerants, convenience stores, supermarkets, on-line meal subscriptions, dark kitchens and food delivery players are emerging. Driven by the trends and empowered by technology they are stirring up the traditional foodservice landscape. The boundaries that used to define the foodservice industry are blurring and new types of businesses are entering. Are they disruptors or enablers for sustainable chains business development? UFS together with CEOs from new- and existing chain businesses will be discussing how to be a forerunner and innovator in the fast-changing landscape of foodservice.

Nando's is a culinary and consumer masterpiece. The restaurants, conceptualized in South Africa and started in 1987, now number some 1,250 units in 23 countries, including South Africa, Asia, , U.K. and Northern Ireland, Canada, Australia, Malaysia and Dubai, with Washington, D.C. and Chicago as the first U.S.-based sites. This global concept speaks to healthy food, purpose-related values , and hey…it's the people that make the Flame Grilled Portuguese Style Peri-Peri Chicken! From a unique website and intriguing brand story to strong internal cultural strategy and purposeful localization initiatives, Nando's exemplifies an evolved food brand!

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.

Technology plays an intrinsic role in our lives today and consumer expectations are continually advancing. But globally, there are huge variations in technological capacity and capability as well as local attitudes and expectations. So how do multi-national restaurant chains handle the myriad technological needs and speeds in the different countries in which they operate? How do they manage a global platform at the same time as ensuring local relevance as well as building for the future?

Dr. William Tan has dared more in his lifetime than most of us would dream to attempt. He's an accomplished scholar, scientist, and athlete but realized, "winning medals, trophies or prize money should not be an end to itself. It should be a means to further goodness and to help people." Since then, he has devoted himself to championing great causes worldwide. He has helped raised more than $18 million on a voluntary basis for charities locally and internationally over the last 22 years.  Ultimately, his battles and fighting spirit have have transformed him into a more compassionate physician and invigorated him to dedicate his new lease of life to doing more for humanity. His journey of resilience and reinventing oneself to scale greater heights in the face of adversity continues to inspire many individuals and corporate leaders.

Times are changing. Customer needs are shifting. In this session, learn more about how manufacturers are adapting to meet the ever-changing needs of customers. Through new innovations, product design updates, connected technologies and more, discover how to meet growing trends and customer needs.

Global supply chain leaders representing U.S.- and internationally-based franchisors and franchisees on key challenges and solutions in managing global supply chains within the foodservice industry.

Just as consumers now expect more in terms of the food they eat, they are also beginning to take note of restaurants’ “green” practices for management of supplies, buildings and infrastructure. Major global and regional chains are making important changes and—importantly—promoting them aggressively, indicating that they have reason to believe “green” positioning resonates with their customers. Walk away from this session equipped with the forward-looking initiatives industry leaders are deploying to become more sustainable and build business off of it.

We have entered an era where brands function as more than their original intention. Restaurants, fitness clubs, and retails brands have rooted their identity and values in something deeper than their product offerings. Their unique value propositions stem from creating a company culture built on a strong mission and a definable purpose.

Join us we discuss restaurants that are becoming lifestyle brands and how these companies are leading the charge on what it means to offer more than food. Learn how you can firmly communicate your brand's mission to your guests and connect everything you do back to it. 

Franchising is the primary model used by restaurants expanding internationally, including by companies that do not franchise domestically. The International Franchise Association is the oldest and largest franchise association in the world. Hear from global leaders about best practices in international growth, including:

-Market Analysis
-Development Strategies
-Finding Partners
-Localization
-Maximizing Success and Avoiding Mistakes 

Given this extraordinary conclusion to an unprecedented gathering of global industry leaders, do not miss the final conversation at GRLC: an assembly of four of the world’s smartest, most accomplished restaurateurs, interviewed by a highly-regarded hospitality and restaurant executive. These visionary leaders will share what’s driving their respective companies’ growth as it relates to international opportunities and provide actionable insights they’ve garnered in their collective decades of leadership and foodservice success. Each highly respected panelist will provide compelling imperatives for global growth through the power of partnership in the future.