Global Restaurant Investment Forum

25-27 February 2019 – NH Collection Grand Hotel Krasnapolsky, Amsterdam


25-27 February 2019 – Amsterdam

2019 Programme

Day Two - Tuesday 26 February

← At-a-glance

08:00 - 08:45

Breakfast Networking

08:45 - 09:00

Welcome Remarks

Jennifer Pettinger-Haines – Managing Director Middle East , Bench Events; Co-Founder, GRIF

Herman Klok – Regional Director of Operations Amsterdam, UK, Switzerland, NH Hotel Group

09:00 - 09:20

Big Picture Overview

What are some of the broad overarching consumer trends, macro-economics and demographics changing the shape of consumer expectations? How will this impact the restaurant sector?

David Mattin – Global Head of Trends & Insights, TrendWatching

09:20 - 09:40

A Macro-Economic Outlook on the European Restaurant Sector

Stef Driessen – Sector Banker Leisure, ABN AMRO Bank

09:40 - 10:15

Restaurant trends; what can we learn by looking east or west?

The worlds' foodservice market is still dominated by the US with 8 out of the top 10 companies in Forbes Global 2000 rankings being of US origin. So, if Uncle Sam dominated the 20th century, will it stay that way? What can we learn by looking at Dubai’s mammoth malls and free-standing restaurants or the unique approach taken by key players in South East Asia?

Presentation with:

Stefan Breg – Group Strategy Director, Keane

followed by a conversation with:

Gert Kopera – Executive Vice President Restaurants Global, Hakkasan Group

10:15 - 11:00

Strategies for Expansion in Europe

Where should you be focusing your efforts for the maximum impact?

Mario C. Bauer – Advisor to Vapiano; Co-Founder, Curtice Brothers

Follow on discussions with representatives from some of Europe’s key markets:

Olgierd Danielewicz – Chief Operations President, AmRest

Johannes Schuster – Director Business Development, L’Osteria

Walter Sieb – Chief Executive Officer, HMSHost International

Nick Schapira – Chief Executive Officer International Franchising, Vapiano

11:00 - 11:25

Hotel Dining is back. New models for fostering gastronomic talent

How does one create a Michelin star restaurant that is financially viable? Creating a win-win for the hotel and the chef. How do you put in place the right support structure and what is the benefit to the hotel operator? Creating value capture for the operator’s bottom line.

Michael Ellis – Chief Culinary officer, Jumeirah Hotels and Resorts

In conversation with:

Maarten Markus – Managing Director Northern Europe, NH Hotel Group

Chris Naylor – Executive Chef of Restaurant Vermeer (1* Michelin), NH Collection Amsterdam Barbizon Palace

11:25 - 11:30

Introducing Fair Kitchens

An important initiative to create a more appealing environment to attract and retain talent within the hospitality industry that GRIF is getting behind.

Sukru Dincer – VP Marketing, Fair Kitchens

11:30 - 12:00

Coffee Break

12:00 - 12:30

The Future of F&B in Retail Globally

The make-up of retail real estate has changed around the world, and F&B is at the centre of its evolution into experiential hubs. What are the developers looking for? What are operators looking for? How can sustainable partnerships and business models between landlords and operators be created?

Moderated by:

Etienne van Unen – Partner, Director Retail, Head EMEA Retail, Colliers International

In conversation with:

Lesley Bamberger – Managing Director, Kroonenberg Groep

Bas Buvelot – Director Asset Development, CBRE Global Investors

12:30 - 13:00

Industry Overview: Top Trends

Taking the pulse of the restaurant industry globally looking at some of the biggest and most influential markets in the world.

Terry Erdle – Chief Operating Officer, National restaurant Association

Kate Nicholls – Chief Executive Officer, UKHospitality

13:00 - 13:20

The Convenience Revolution

In the last year, this trend of convenience has become a revolution. What was once considered convenient has become an expectation from consumers. From fast casual to full service, join us as we break down the new era of convenience at all levels of the food and beverage industry, examining the changing consumer behaviors and societal drivers that are fueling this obsession. With new operating models emerging, from massive all-in-one eatertainment concepts to ‘cloud kitchens,’ how can you and your restaurant be leaders in the convenience revolution?

Aaron Noveshen – President and Founder , The Culinary Edge

13:20 - 13:30

The Ginza Project Presents its Latest Concepts

Gunel Ismailova – Global Business Development Director, Ginza Project

13:30 - 14:30



14:30 - 15:00

The Best Blueberry you'll ever have - The next phase in truly immersive culinary experiences

Innovation and constant renewal are critical in a fast-paced high stake industry like hospitality - But even innovation can be repetitive if you don’t challenge the methods and assumptions it is built upon. In an experiential interactive talk, Ido will tackle some basic preconceptions about food culture, the way you look at food and showcase the true length of its impact. Demonstrating new approaches for the integration of marketing and PR aspects in F&B concepts without loosing culinary integrity and providing the fundamental tools for creating a truly immersive culinary experience.

Ido Garini – Founder & Creative Director, Studio Appétit

14:30 - 15:30

ROUNDTABLE SESSION: How to Scale a Brand in Developing Markets

how to choose your partners and successfully roll out a franchise in new markets.

Paul Smith – Chief Executive Officer, Java House Africa

Helen El Mettouri – Regional Director, Keane

15:00 - 15:15

Top 10 tech innovations you need to know about

Ian Millar – Manager of Inst. of Business Creativity & Senior Lecturer, Ecole hôtelière de Lausanne

15:15 - 15:45

New business models and new business plans

The future of the industry is young entrepreneurs. How radically does their outlook on the business and approach differ? What can the establishment learn?

Robin Rowland – Founder, YO! Sushi

in conversation with:

Sven Sallaerts – Co-Founder, Younique Concepts

Ron Simpson – Founder, The Avocado Show

15:30 - 16:30

ROUNDTABLE SESSION: Driving Growth Through Franchise & Licensing

What do you need to be aware of before getting into it and how do you know when you are ready? What are the alarm bells to look out for? How do you choose the right partner?

15:45 - 16:10

The Future of F&B in Travel Channels

Babette Marzheuser-Wood – Partner, Dentons

16:10 - 16:15

Global Franchise Award

Babette Marzheuser-Wood – Partner, Dentons

16:15 - 16:45

Inspiration from a new food capital: Tel Aviv

A city with one bar or restaurant for every 230 residents, Tel Aviv is one of the most hospitality-driven destinations in the world. It’s also a breeding ground for new dining concepts, inventive F&B models and the origin of a new culinary wave that is influencing cities throughout Europe. Why is it so popular and what are some of the key trends to harness? What lessons can be learnt from this innovative and competitive market?

Harry McKinley – Writer, Editor and Hospitality Consultant

in conversation with:

Ronald Huiskamp – Owner, H-Hospitality

Afroditi Krassa – Creative Director, AfroditiKrassa; Co-owner and designer, Bala Baya

Uri Lahav – Santa Katarina

Chef Tomer Agai – Santa Katarina

16:45 - 17:00

Why you need to pay attention to the Asian Millennial and Gen Z

Who are they? What do they want? What is their spending power?

Rohit Sachdev – Managing Director, Soho Hospitality

17:00 - 17:30

KEYNOTE: One-to-one conversation: Marco Pierre White

The legendary, controversial and outspoken Marco Pierre White in conversation with Heleri Rande on everything from the relevance of Michelin to his plans for the future, lessons he has learnt and what models he feels work best for growth.

Heleri Rande – F&B Strategist & Consulting Editor, SUPPER

In conversation with

Marco Pierre White – Renowned chef, restauranteur and TV personality


Networking Evening Reception at NENI Amsterdam

Buses will leave the NH Grand Krasnapolsky at 5:45