Day One - Monday 25 February← At-a-glance
09:00 - 12:00
Restaurant Marketing Workshop
Restaurant brand and development strategist, James Hacon and guests will share the latest restaurant marketing trends and tools, giving examples from around the world.
Workshop Led by:
James Hacon – Managing Director, THINK Hospitality
Managing Director, THINK Hospitality
James Hacon is a tenacious restaurant leader based in the UK, specialising in growth, development and brand strategy. Having built up considerable experience working with more than fifty companies in the hospitality, tourism and leisure sector in six countries, he is now Brand Strategy Director at Thai Leisure Group and continues to work with a select group of investors and operators. His brand experience includes some of the biggest and best names in the restaurant sector from independent Michelin-starred properties to national and international groups.
Learn more about THINK Hospitality
Loui Blake – Managing Director, Kalifornia Kitchen
Managing Director, Kalifornia Kitchen
Loui is the founder of the UK’s largest vegan restaurant Erpingham House and central London vegan restaurant Kalifornia Kitchen. He is also a marketing & brand consultant, as well as a public speaker, and was recently named as the Restaurant Marketer & Innovator Future Marketing Leader of the Year. 2019.
Emily Chambers – Marketing Consultant, Think Hospitality
Marketing Consultant, Think Hospitality
Emily has ten year’s sales and marketing experience within the hospitality industry working for Michelin-starred chefs Jason Atherton and Tom Aikens. Emily is now a freelance marketing consultant specialising in local marketing, business development and sales tactics. Emily’s current clients include Jason Atherton, 2 Michelin Star Moor Hall, software and deli brand Vita Mojo and more.
Viktoria Elman – Global Key Account Sales Manager, TripAdvisor Restaurant Solutions
Global Key Account Sales Manager, TripAdvisor Restaurant Solutions
Viktoria is working as a Global Key Account Sales Manager for TripAdvisor, focusing on international restaurant groups in Europe and Russia. Her department provides restaurant business solutions across a variety of products to best fit our agency, reseller, affiliate, and restaurant group partners, that will help them reach and influence highly targeted audiences and convert website visitors into customers across the globe.
Before Viktoria joined TripAdvisor restaurant solution in 2017 she established and built up TripAdvisor's subsidiary, TheFork, on the Nordic market with roles such as Head of Sales and Project manager. Before her TripAdvisor journey began she worked for numerous companies, among them Red Bull, where she launched the brand in Norway and built up the Sales Team. Viktoria holds a business degree as a Market economist from IHM Business School.
10:00 - 12:00
Dentons Franchise Workshop: Top tips for negotiating franchise agreements
Babette Marzheuser-Wood – Partner, Dentons
Babette is rated as a top 10 global franchise lawyer. She heads up the European Franchise team at Dentons. She specialises in international franchise and concession agreements and IP-driven joint ventures.
Babette has transactional experience in over 100 countries. Recent deals include work in all major emerging markets (Russia, India, China, Brazil and South Africa) as well as in the Middle East and Africa. She also advises clients on franchise agreements and other innovative structures for international expansion in the global marketplace.
Babette has particular expertise in the restaurant, hotel, leisure, retail and sectors. She is dual qualified in Germany and the UK. She is recognised as one of Europe’s leading experts in hotel and leisure franchising with a particular emphasis on German speaking Europe. Babette is recognised as a leading expert in international franchising by Chambers Global which says she is “highly regarded for her experience in the hotel and leisure industry”. She is also recommended by The International Who’s Who of Franchise Lawyers, Chambers UK and Legal 500 for her franchise expertise. She is listed as a recommended country expert for Germany in Chambers Global.
Babette’s research on the role of franchising in the European hospitality industry has attracted widespread media attention. Babette is the author of “International Protection of a Franchisor’s System”, Vancouver 2004. She has written the European section of Butterworth’s Franchise Laws.
She lectures regularly around the world on franchise law and was part of a team of lawyers that advised the Russian Government on the use of franchising to kick-start small businesses. She is an associated editor of the Franchise Law Review.
Babette is a member of the ABA Forum on Franchising, the IBA Franchise Committee and the IFA.
She is dual qualified in both Germany and the UK.
Nick Schapira – Chief Executive Officer, Vapiano Franchising International
Chief Executive Officer, Vapiano Franchising International
10:00 - 12:00
Case Study Circl by Vermaat Groep & ABN Amro: A Focus on Sustainability
Incorporating sustainable and circular principles into your business model, values and planning. How is it becoming increasingly essential and how do you make it work financially?
Hendrik Franken – Director Marketing & Concepts, Vermaat Groep
Director Marketing & Concepts, Vermaat Groep
Rudolf Brand – Executive chef at Circl Restaurant, Amsterdam
Executive chef at Circl Restaurant, Amsterdam
Circl restaurant is the stand out circular restaurant of Amsterdam under leadership of Chef Rudolf Brand since the opening in September 2017. Known for its market-driven dishes, quality ingredients, and sustainable wines, Circl has been widely lauded since opening and has been credited with helping to usher in a new, straightforward attitude in zero-waste cooking. In the kitchen Chef Brand experiments with sustainable cooking techniques such as fermenting and pickling. The goal is to serve delicious dishes with minimal energy consumption and waste production, and to make a positive impact.
Rudolf started his career in London with an internship and stayed there for three years. Back in Amsterdam he started at Le Meridien Apollo Hotel as sous-chef. He later made the switch to Vossius and Restaurant Vermeer under the leadership of Chef Chris Naylor. In 2015, in collaboration with Restaurant Vermeer, he turned the flexitarian pop-up restaurant Roomservice at Olof's and in 2016 he continued that concept in Swych. The years working with Chef Naylor, where sustainability became commonplace, became the starting ground of Brand’s ambition to work only with seasonal and local products with more focus on vegetables.
www.circl.nl/restaurant Instagram @brandrudolf Instagram @CirclRestaurant
Merijn van den Bergh – Director and Initiator, Circl
Merijn van den Bergh
Director and Initiator, Circl
Responsible for the operation of Circl and formally therefore Circl director. Together with the team, he works every day to bring circularity back to all facets of the services. With Circl his ambition is to show that an acceleration of the circular economy is possible through cooperation and listening to each other. Merijn thinks that the neighborhood and our relations can use the platform we offer even more to get into action.
Follow on Q&A with:
Elise Duitshof – Marketer, Circl
Elise is keen to tell the circular food footprint through the use of (Digital) Marketing, Social Media and PR, which gives every aspect of Circl's food vision a recognizable voice. She is also 50% a marketing strategist and 50% a foodie. At Circl she inspires stories about sustainable cooking techniques and creates awareness for food waste through a varied food programming.
Marjan Oosting – General Manager, Circl Restaurant & Bar
General Manager, Circl Restaurant & Bar
Marjan is a professional in heart and soul with a long history in renowned catering. She has high regard for nonchalant perfection and is very proud that she and her team have the opportunity with circular catering to be an example for the future: "We have to wonder where our food and drinks REALLY comes from. We present the expertise we build up with this research at Circl.
12:30 - 18:00
18:00 - 21:00