EUROPEAN SUMMIT 202021st - 22nd January 2020One Moorgate Place, London

headline Partner: PrOdUCed BY:

08:30 – 09:30: REGISTRATION

A CHANGING WORLD09:30 – 09:50: LOOKING BACK to 2019THINK Hospitality chief executive officer & RMI co-founder, James Hacon rounds up the year that has just past, highlighting some of the key trends and happenings in the sector.

09:50 – 10:10: FINDING INSIGHT IN UNLIKELY PLACESSuzanne Robinson, managing director at Happen UK shares her tips on where you should look for innovation and more importantly, how to do it.

10:10 – 10:30: RESTAURANT ROBOTICSJohannes Kanter, CMO, Robolab “Yanu” discusses the rise of robotics in the restaurant industry, the opportunities this creates, moral questions it raises and introduces their solution.

10:30 – 10:50: THE EVOLUTION OF INTELLIGENT OFFLINE SPACESPeter Critchley, chief executive officer of Beaver Trison examines the growing consumer expectation of seamless and valuable experiences in intelligent retail spaces and how these can be delivered through digital platforms - including speech and AI technologies.

10:50 – 11:10: CONSUMERS QUEST FOR CONVENIENCEKaty Moses, managing director at KAM Media shares how hyper-connectivity and busy lifestyles are influencing buying decisions of global consumers and how hospitality brands are adapting, evolving and enhancing their proposition accordingly.

11:10 – 11:35: WHAT’s YOUR BEEF?Plant based diets are on the increase, but there are mixed messages about the environmental impact of meat production, our panel of experts discuss the changing consumer landscape, how operators are responding and what the future might look like.Panel: James Coldrey-Mobbs, head of marketing at Ego Restaurants (Chair)

Loui Blake, founder of Erpingham House Emmy van Beek, head of sustainability at Hawksmoor Group Harry Boglione, owner, Haye Farm

11:35 – 12:00: THRIVING IN A WORLD OF FOOD HACKTIVISMElise Craft, global planning partner at Ogilvy Health & Wellness tackles what brands need to know about the impact of complainers, campaigners and haters, as today’s consumer is raising their voice on social platform and testing the limits of individual influence.

12:00 – 13:00: LUNCH

EVOLVING BRANDS13:00 – 13:25: DEVISING & DELIVERING ON A BRAND PROMISERachael Whittle, PR manager, Dishoom talks about creating a strong brand with purpose that delivers its promise within and out with your four walls.

13:25 – 13:50: REINVIGORATING A LOVED BRANDElise Ash, strategy & brand director at The Restaurant Group discusses the tools and techniques being used to move the needle on the reinvigoration of the Frankie & Bennies business.

13:50 – 14:15: TRANSFORMING AN ICONIC BRANDHilary Ansell, marketing director at Carluccio’s talks about the Fresca transformation of the brand from a successful daytime trading format to one that succeeds into the evening.

14:15 – 14:45: LEVERAGING DIGITAL TO DRIVE BRAND GROWTHMark Stretton, managing director of Fleet Street Communications leads a panel to discuss the way technology and digital is being leveraged to drive brand growth.Panel: Libby Andrews, marketing director at Pho Restaurants

Lisa Campbell, operational excellence manager, Feed It Back Lesley McIlroy, marketing director at Bill’s Restaurants

14:45 – 15:20: BREAK

DAY 1 – Tuesday 21st January 2020

PremiUm PartnerS: PartnerS:

FOOD & PROPOSITION15:20 – 15:45: AWARDS MOVE PERFORMANCEKaty Moses, managing director of KAM Media interviews Maya Orr, senior marketing consultant at Lidl about why entering consumer awards can be a real win for your business, case studying the Lidl’s success with this strategy over recent years.

15:45 – 16:10: ADDING A TOUCH OF SCIENCE TO MENU DESIGNClaire Scullion, account director at MVAD shares how menu design tricks can change the way your customers order and encourage up-sells.

16:10 – 16:35: ROLLING OUT WITH RELEVANCEMeg Ellis, commercial director at Honest Burger reveals how the brand works to take a local approach to roll out beyond London, with initiatives that cross the whole customer experience.

16:35 – 17:00: CAPTURED IN THE KITCHENDan Burns, managing director of Natural Selection Design shares his experience of helping brand & personalities document and share their amazing stories through video, including projects with Michelin starred chef Michael O’Hare’s Shread & Butter ski retreat & filming Gary Usher for ‘The Rebel Chef Channel 4 documentary.

17:00 – 17:25: THE SCIENCE OF CRAVEABILITY Daniel Bennett, consulting director, behavioural science practice at Ogilvy Consulting shares the science behind making your food more craveable within your promotions, based on their work with some of the world’s largest food brands.

17:25 – 17:30: CLOSING REMARKS17:30 – 18:30: SCHWEPPES G&T RECEPTION18:30: AFTER PARTY AT PUTTSHACK CITYIncluding 2 free drinks and a round of indoor golf

08:30 – 09:30: REGISTRATION09:30 – 09:35: WELCOME

CAMPAIGNS & CREATIVE09:35 – 10:00: MARKETING IN 2020Supersonic, Mark McCulloch returns with an update on the change marketers need to be making in 2020 to be successful.

10:00 – 10:25: DIVISING A KILLER CONTENT STRATEGYContent is often described as the centre pin of a successful digital strategy, with spend on social & digital continuing to rise each year our panel discuss how they are developing strategies that build audiences, engages their community and deliver for their brands. Panel: Mimi Moreton, director, Moreton Reynolds (Chair)

Emine Mehmet, senior group digital manager, Inception Group Rosie Prior, digital & brand manager, Petersham Nurseries Steph Howson, head of content, CH&Co

10:25 – 10:50: RIGHT PERSON, RIGHT PLACE, RIGHT TIME Sam Bourke, director of sales & marketing at ETM Group and Julian Ross, chief executive officer at Wireless Social share a case study of how ETM Group have leveraged technologies to capture & segment data to deliver real-time personalised guest engagement, targeted loyalty and sponsored promotions.

10:50 – 11:15: PROMOTING PREMIUM EXPERIENCESMarketing fine dining experiences can be a very different challenge, needing a distinct playbook, this panel will bring together leaders experienced in high-end environment’s to share their tips to success.Panel: Rachel Persoon, general manager, Typhoon Hospitality (Chair)

Emily Chambers, consultant Virginia Anne Newton, director of media relations & special events, Restaurant Geranium Josh Craddock, F&B marketing director, The Doyle Collection

11:15 – 11:40: ENGAGING CREATIVE COMMUNITIES AROUND YOUR START-UPDaniel Davies, group chief executive officer at Rockpoint Leisure presents a case study of how he has engaged local creatives across his start-up businesses in his regeneration scheme in New Brighton.

DAY 1 – Tuesday 21st January 2020 (continued)

EUROPEAN SUMMIT 202021st - 22nd January 2020One Moorgate Place, London

headline Partner: PrOdUCed BY:

DAY 2 – Wednesday 22nd January 2020

PremiUm PartnerS: PartnerS:

DAY 2 – Wednesday 22nd January 2020 (continued)

11:40 – 12:05: LOOKERS, BOOKER & PUTTERSSophie Evans, marketing director at Puttshack talks about taking on a new challenge in the experiential leisure sector, sharing how she gains buy-in from across the organisation and delivers a strategy that drives real commercial results.

12:05 – 13:05: LUNCH

ENTREPRENEURSHIP13:05 – 13:30: BARTENDER TO NATIONAL BRAND OWNERMark Stretton, managing director of Fleet Street Communications interviews Rhys Oldfield, co-founder of Be At One about his story of being a bartender to building and exiting the 32 bar group.

13:30 – 13:55: START-UP STORIESCallan Price, founder, Olive & Key leads a panel of early stage hospitality entrepreneurs to discuss their concepts & share their entrepreneurial journey.Panel: Hayley Simpson, Lucky Pineapple Josh Jarvis, Wingshack

Andy Young, Black Milk Ragnar Eiríksson, Vínstúkan Tíu Sopar Wine Bar

13:55 – 14:20: SWAPPING TECH FOR TIFFINSGrace Regan, founder of Spice Box reveals why she left the high-paced world of tech start-ups in SIlicon Valley to start a restaurant concept in London.

EMERGING FORMATS14:20 – 14:45: FOOD HALL FRENZYHeleri Rande, partner at THINK Hospitality leads a panel of leading food hall and market leaders to discuss the continued evolution of this format.Panel: Jonathan Downey, founder, London Union

Matt Farrell, co-founder, Graffiti Spirits Group

14:45 – 15:10: DELIVERY EVOLUTIONAmy Heather, head of strategic accounts at Just Eat hosts a panel discussing the diverse formats and opportunities being fuelled by the growth of delivery and take out.Panel: Andre Johnstone, director of development at Wagamama

Robin Himmels, co-founder of eatclever Priten Mistry, head of marketing at Pizza Hut Restaurants UK

15:10 – 15:35: DELIVERY HACKSMatthew Bushby, UK marketing director at Just Eat shares the insight into the evolving delivery market and advice on how brands can increase their visibility and order volumes from this growing channel.

15:35 – 16:05: BREAK

FUTURE16:05 – 16:30: CREATING A CULTURE OF INNOVATIONEmma Causer, group sales & marketing director at Zonal talks to senior leaders about how they create a culture that embraces and encourages innovation.Panel: Richard Morris, managing director, Tortilla

Christopher Jones, chief executive officer, Sushi Shop Brandie Deignan, managing director, Marco Pierre White Restaurants

16:30 – 16:50: ENGAGING YOUR FUTURE CUSTOMERS EARLYLaura Vana, head of research & development at Siigur Restaurants, explains why it is so important to let kids enjoy their food in ever creatively messy way possible – and how restaurants can support in developing children’s relationship with food.

16:50 – 17:30: RESTAURANT OF THE FUTUREOur think tank is back with a new mission for 2020: to determine the biggest challenges that will face our industry for the next 20 years and suggestions as to how we will overcome them as a sector.Panel: Adam Handling, chief executive officer, Adam Handling Restaurants

Roaya Saleh, founder & chief executive officer, Villa Mama Arpita Anstey, marketing director, Bistrot Pierre Elton Mouna, managing director, Remarkable Pubs Michael Ingemann, chairman, THINK Hospitality Paul Webster, VP Business Development, Libit Design

PriCeS: OPeratOr PriCe: 2 day £575 + Vat 1 day £345 +Vat SUPPlier PriCe: 2 day £795 +Vat 1 day £445 +Vat

tO BOOk YOUr reSerVatiOn: anne.Steele@PrOPelinfO.COmterms and conditions: Places are secured on receipt of payment only, are non-refundable but are transferable to a colleague if you are unable to attend.

EUROPEAN SUMMIT 202021st - 22nd January 2020One Moorgate Place, London

headline Partner: PrOdUCed BY: