• 28 – 30 August 2019
  • Marina Bay Sands Expo

CONFERENCE

THE BUSINESS OF INNOVATION

28 AUGUST, WEDNESDAY

The always-evolving restaurant industry is a distinct reflection of the experience economy. The shared experiential currency requires a village of know-how, technology, awareness, vision, investment and proficiency to afford it value worth its weight in followers. The brands that are winning with modern consumers mix both digital innovation with traditional pillars.

This day offers sessions that look at some of the more substantially riveting aspects the industry is facing today. 

DANGEROUS LIAISONS: FOODSERVICE NOW

29 AUGUST, THURSDAY

The food industry is an expansive one, forming dining habits that could last a lifetime. This day explores how the food service industry can maintain a firm grasp on trends and classic concepts to improve the bottom line and meet consumer demand. Born of passion, intuition and benevolence, success is an arduous road that eludes the best, yet rewards with equal unquantifiability. Renowned survivors gather to tell their tales.

SPEAKERS

Ben Gregoire

Vice President

CKP Hospitality Consultants

Chen Lin

Founder

Chen Lin Design Studio

Chris Harris

Chief Operating Officer

At-Sunrice GlobalChef Academy

Clara Min Pi

Director & Chair

Foodservice Consultants Society International

Chef Eric Neo

Executive Chef

InterContinental Singapore

Chef Eve Felder

Managing Director

The Culinary Institute of America, Singapore

Florian Sander

Founder & Managing Director

iThink Consulting Group

Gladys Wong

Senior Principal Dietitian

Khoo Teck Puat Hospital

Henry Woodward-Fisher

International Launch Manager

Impossible Foods

Chef Janice Wong

Janice Wong Singapore

Prof. Keat Ong

President

Society of Interior Designers, Singapore

Ray Yeung

Founder

2rE associates Ltd

Soh Chung-Ky

Executive Director

Bangi Golf Resort

Yah Li Toh

Principal

Light Collab – CLD, IALD, IES

28 AUGUST, WEDNESDAY

The Business of Innovation

Time

Sessions

10.00am—10.50am

KEYNOTE
Details coming soon

 

10.50am—11.40am

 In Search of Perfection
Technology in the food industry today has become an industry game-changer. The ability to present the convenience of low-cost customized fabrication and even precise nutrition control to staff management, new tools has added real business value to an industry where catering, in all its various structures, is pillar and power. How else is technology being used and what rewards has it already reaped?

 

11.40am—12.30pm

How to Keep Winning in a Complex Market
The shape of the market continues to change and consumer expectations continue to rise. How do operators get their offer right for their consumers and make informed local decisions? This session will explore the latest market trends, highlighting the importance of the relationship between food service suppliers and operators.

 

2.00pm—2.20pm

 

Implementation of Plant-Based Menus
A session by the Foodservice Consultants Society International (FCSI) 

 

2.20pm—2.40pm 

Meatless Monday Initiatives
A session by the Foodservice Consultants Society International (FCSI)

 

2.40pm—3.20pm

 

Sustainability in the Food Industry
Sustainability in the food industry is a major strategic issue for all stakeholders involved from beginning to end. From industry leaders to consumers, this industry is straddled by obligations from both sides of the supply chain, not to mention the newest challenges that include the handling of biomass waste. It’s a massive interdependent picture, wrapped by ever discerning consumers. What are the top concerns today?

 

3.20pm—4.00pm

Exclusive Networking Tea Break

 

4.00pm—4.40pm

 

The Next 12 Months
Trends from the experts

 

4.40pm—5.20pm

 

TBC
A session by the Foodservice Consultants Society International (FCSI) 

 

5.20pm—6.00pm

The Future of Foodservice

A session by the Foodservice Consultants Society International (FCSI) 

 

29 AUGUST, THURSDAY

DANGEROUS LIAISONS: FOODSERVICE NOW

Time

Sessions

10.00am—10.30am

 

 

Keynote: 
Of Innovation & Investment
The role of chefs today continue to cross boundaries, leaving the genius of greatness open to the mundane of legal potholes and unappetizing dealings. This Keynote presents some hard-line lessons in an industry that has seen recent insolvencies of restaurant businesses jump 20% from 2017 to 2018. What does it take to survive and stay on top?

 

10.30am—11.00am

Keynote Fireside Chat

Masters of Collaboration: The Road Less Travelled
It seems that chemistry is everything – in food, business and relationships. How does one design & deliver the ideal experience, to exceed expectations & profitably? This rare session brings a legend who have succeeded in overcoming every kind of empathy, putting mutual trust, respect and friendship before the business. Is this the secret sauce to true success?

 

11.00am—11.40am

 

 

 

Menu Innovation: Never How it’s Meant to Be
Traditional flavours with refined cooking techniques? Or what about cooking Chinese ingredients the French way? However, you look at it, originality in the ordinary, and ingenuity in the familiar make for creativity unmatched in the competitive world of fine dining. What does it take to get heads turning and tongues wagging? This session brings together the culinary world’s new stars who have invention in their DNA.

 

11.40am—12.20pm

The War on Talent

Any award is positive, as long as your primary vision is to satisfy your guests, award-winning chefs have repeated expressed. Yet, to achieve such simple fulfilment, it takes an army of well-trained warriors. Running a tight ship to attain a reputation that speaks of unforgettable experiences, having the highest calibre and winning the bet on happiness entails unsung accolades. This session goes past the stage honours to look at real stocks behind the scenes.

 

2.00pm—2.40pm

Keynote
Re-Think, Re-Define, Re-Construct
With a drive that draws inspiration from beyond, this session allows us to listen in on a pioneer, as he affects big changes.

 

2.40pm—3.20pm

A session by the Society of Interior Designers – Singapore

 

3.20pm—4.00pm

 

4.00pm—4.30pm

A session by the Society of Interior Designers – Singapore

 

Networking Tea Break

 

4.30pm—5.10pm

 

A session by the Society of Interior Designers – Singapore

5.10pm—6.00pm

 

Enticing Experiences
How technology and lighting mood influences the F&B experience
A session by the Society of Interior Designers – Singapore

 

6.00pm Till Late

 

Networking Evening

 

PARTICIPATION RATES

 

Delegates

Conference Pass

Early Bird
(Till 9 Aug 2019)

Regular Rate

Individual

 Conference All Access Pass (28 Aug & 29 Aug)

SGD 320

SGD 400

 Conference 1 Day Pass (28 Aug or 29 Aug)

SGD 180

SGD 220

Groups

 Conference All Access Pass (28 Aug & 29 Aug)

SGD 300

 Conference 1 Day Pass (28 Aug or 29 Aug)

SGD 150

Association Members

 Conference All Access Pass (28 Aug & 29 Aug)

SGD 299

SGD 380

 Conference 1 Day Pass (28 Aug or 29 Aug)

SGD 150

SGD 200

Exhibitors

 Conference All Access Pass (28 Aug & 29 Aug)

SGD 300

 Conference 1 Day Pass (28 Aug or 29 Aug)

SGD 160

    Note:

  • All Conference All Access Pass Holder will be entitled to Networking Tea Break and Networking Evening             on 29 Aug 2019.
  •  All Conference 1 Day Pass Holder will be entitled to Networking Tea Break only.
  • Group rates is applicable to 3 pax and above registering from the same company.
  • Association members may contact their association for the unique promo code to enjoy the discount.
  • Exhibitors will receive a unique promo code by the organizer to enjoy the discount.