Theatre 14
Plan your day ahead of time, using our timetable, to make sure you don’t miss a thing!
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Wednesday
Sarah Ward - B Smith Packaging
Transition from plastic to paper and other alternatives for the food and beverage sector.
11.00 - 11.30
Brief overview of trends in the packaging sector and how our clients and their consumers are driving the transition and innovation. Using practical examples and testimonials and giving an opportunity for audience to ask questions.
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Eamonn Bates - Pack2Go Europe
Moving ahead with the implementation of the SUP Directive
11.45 - 12.15
The so-called SUP Directive will bring forward bans and restrictive measures as of 2021 that will have a major impact on how the the food & beverage packaging industry operates. The changes will affect the whole supply chain, from raw material suppliers to recyclers, and will necessary imply action from business operators to adapt to the new markets.
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Graham Childs - The Artisan Food Trail
Small Business Marketing on an Even Smaller Budget
12.30 - 13.00
Often forgotten or budgeted for in a new business, getting your name out there should be a first priority. We look at how online marketing and social media can get you seen by your prospective customers and clients, how important it is to know your own business inside out and be your biggest advocate. Your business can hold its own amongst much bigger businesses with much bigger budgets. All it takes is a little time and effort, a simple strategy and a want to win.
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Paul Mitchell - Accentia Franchise Consultants Limited
Can Your Business Be the Next Starbucks or Mcdonald
14.45 - 15.15
How to quickly scale a business one single site to a substantial national or international multi-site business through franchising.
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Eddie Stableford - Brand Clock Consultancy
How to become a high street restaurant success!
15.30 - 16.00
Eddie will take us through a whistle stop tour of his top food and drink tips and highlight the key opportunities for new food service offers - what’s hot, what’s not. He’ll describe how consumers are seeking out experiences beyond food, looking to be entertained whilst enjoying amazing food. So relevant in the current climate where the mediocre chains are increasingly being rejected. He’ll also share his tips for success and how to create a fabulous, holistic brand experience.
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Thursday
Laura Willoughby MBE - Club Soda
The Challenges and Opportunities for lo and no drinks
11.00 - 11.30
There is a growth in sales of lo and no alcohol drinks being driven by consumers of all ages developing a healthier relationship with alcohol. This includes a growing number of people going alcohol-free and 8.6m people moderating their drinking. There are a new wave of low and no alcohol drinks to serve this new market. Laura Willoughby touches on the opportunities and the challenges this new market presents, for producers, venues and the hospitality industry.
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Paul Jackson - Longleat Enterprises Ltd
Food diversity in Leisure attractions
11.45 - 12.15
To capture the spending power of the scope and diversity of guests at leisure attractions it is key to fully identify, understand and classify the market sectors, to deliver a diverse range of food and beverage offering , to fulfil that potential through strength and depth of team, in synergy with effective use of square footage of store availability. Discussion on how that has been achieved at Longleat Safari Park over the past 5 years, and how we deliver success going forwards.
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Jonathan Butler - OutSauced Restaurant Consultancy
Develop Your Leadership and Engage Your Team to Drive Your Customer Experience
12.30 - 13.00
Jon will guide you through the essentials of leadership, and the importance of communicating and engaging your team towards your business goals. He will explain how leaders must take the responsibility of being laser-focused on achieving the business goals through teamwork, and how this links to driving a positive customer experience. He will share success tips and actions you can implement into your business and leadership style.
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Greg Swaby - Levy UK
Stadium and arena food and beverage in the dawning age of mindfulness
13.15 - 13.45
An end to end examination in what, where and why Levy UK are serving to our guests and clients across our sport and event stadia, arenas and CONFEX centres in a rapidly evolving market place which is under pressure from consumers and the environment.
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Paul Mitchell - Accentia Franchise Consultants Limited
Can Your Business Be the Next Starbucks or Mcdonald
14.00 - 14.30
How to quickly scale a business one single site to a substantial national or international multi-site business through franchising.
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Eddie Stableford - Brand Clock Consultancy
How to become a disruptor food or drink brand
14.45 - 15.15
Eddie will take us through a whistle stop tour of his top food and drink trends for 2019 and highlight key opportunities for new products. He’ll describe how brands influence our purchasing behaviour and how to become a disruptor brand, so key in the 21 st century where every sector is hyper competitive. He’ll also share his tips for success and describe the key things buyers look for in new products.
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