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.