Restaurant Marketer & Innovator European Summit
18th & 19th January 2022
LOCATION | One Moorgate Place, London
Tickets for operators for the two days are £575 plus VAT and £345 plus VAT for one day.
Tickets for suppliers are £795 plus VAT for the two days and £445 plus VAT for one day.
To book your reservation, contact:
Jo Charity at propel on email@example.com
Below is the first look at speakers and subjects for our Restaurant Marketer & Innovator event held in January 2022.
A CHANGED WORLD
Elise Craft, group strategy director at BBH London, shares insights on how consumer behaviour and perceptions have shifted through the pandemic and the legacy this will leave in the short and long-term.
Charles Banks, managing director at The Food People, talks food trends, foresight and global inspiration.
Paul Swinney, director of policy and research at the think tank, Centre for Cities, shares the latest research on the change in the city centre landscape in the wake of the pandemic and predictions for the future.This will be followed by a panel, led by Fleet Street Communications managing director Mark Stretton, where Sara McKennedy, head of brand at Coco di Mama, and Simon Potts, chief executive of The Alchemist Bars & Restaurants, talk about the findings and the future of their business model.
Olivia Fitzgerald, chief sales and marketing officer of Zonal, shares the latest research on how the youngest generation will have a unique relationship with technology and how hospitality brands can respond.
Katy Moses, managing director at KAM Media, exclusively reveals new research focusing on family dining and leisure, sharing how operators can most effectively attract, engage and build loyalty with this customer group.
STRATEGY AND INNOVATION
Alan Laughlin, chief executive of Vapiano, talks about bringing the brand back to glory through revitalisation and taking the business on a journey of evolution.
Heleri Rande, partner at Think Hospitality, talks to Julia Smith, head of marketing at Individual Restaurant Company, Ruth Nye, marketing director at Anglian Country Inns, and Ruth Derry, guest experience manager at Junkyard Golf, about how to create the best experiences with your customers in mind and what drives loyalty and repeat visitation.
Carolyn Ball, director for delivery of net zero at Compass UK & Ireland, shares how the company has set ambitious targets to reach net zero emissions by 2030, using its leverage as a major foodservice company to have a transformative influence on the global food supply chain.
James Hacon, co-founder of Restaurant Marketer & Innovator, talks about creating a culture where innovation thrives with James Brown, managing director at BrewDog, Sara Stark, marketing and creative director at Dishoom, Russell Danks, marketing and strategy director at Punch Pubs, and Claire Small, director of innovation at Elior UK.
Nicci Clarke, head of marketing at Punch Pubs, shares how brands can win at attracting people out, giving people a reason to visit, sharing some of its latest research and own initiatives.
Fyodor Ovchinnikov, chief executive of Dodo Brands, reveals how its digital-first approach has supported its accelerated growth across Europe, leveraging a systemised approach supporting operators, franchisees and front-line teams.
Julian Ross, chief executive at Wireless Social, talks to Oliver Taylor, head of insights at Greene King, and Vic Searl, founder of DataHawks, about their approach to data-driven decision making and the metrics that matter.
Mark McCulloch, virtual chief marketing officer at Supersonic, shares how marketers should adapt their strategies and tactics to win in 2022.
James Hacon, co-founder of Restaurant Marketer & Innovator, shares the top takeaways from day one.
CAUSES, CREATIVITY AND COMMUNICATION
Claire Scullion, The Menu Scientist, will take a live menu design brief and work her magic to present at the end of the conference.
Dr Anna Sulan Masing, co-founder of A+F Creative and Voices At The Table, talks to Jack de Wet, chief development officer at Big Mamma Group, Dan Staples, chief marketing officer at Fridays, Loui Blake, partner at Gamechangers Hospitality Investments, and Juliane Caollouette Noble, managing director of the Sustainable Restaurant Association, and about how brands and businesses can become drivers of societal change and how they can choose what to champion.
Jack Jolly, creative lead at Lane7, talks about how he saw PR deliver tangible value during his time at New World Trading Company and his approach to focusing on talkability and a strong relationship with operations.
Creative consultant Rosie Prior talks to Foodism editor Mike Gibson, Will Hughes, influencer at What Willy, Jessie Callaghan, marketing manager at Jamie Oliver, and Kieran Corbitt, brand, social and PR manager at The Alchemist Bars & Restaurants, about how the youngest consumers engage with brands and what place social media play sin the marketing mix for 2022.
Charlotte Mair, managing director at The Fitting Room, shares her tips on how to create hype around a new or existing hospitality brand with Sophie Evans, head of marketing at The London Cocktail Club, Jack Edge, marketing manager at Mission Mars, and Josh Jarvis, founder of Wing Shack Co, discussing their tactics and approach.
REVENUE, DIVERSIFICATION, CONCEPT AND NPD
Anthony Knight, director of sales and marketing at Incipio Group, shares the successful Wunderbar themed event focused campaign at Pergola Paddington.
San-San Chan, managing director at Latitude Agency, talks to Emma Banks, vice-president of F&B strategy and development at Hilton, and Aimi Wells, director of PR and marketing for restaurant and bars at PPHE Hotel Group, about creating and launching winning concepts, and the differences to consider when developing for a one-off venue compared with a concept designed to scale.
Lucy Noone, founder and director of PEAR agency, talks to Libby Andrews, marketing director at Pho, Jules Pearson, vice-president of F&B creative development at Ennismore, and Lucy Chase-Gardener, marketing and communications manager at Eataly London, about how to successfully launch established brands in new territories.
Tanith West, head of marketing at Bone Daddies Group, shares case studies where collaborations have created clear commercial results.
Just Eat presents the latest trends and learnings in the world of takeaway and delivery.
Praveen Kumar Tirumal Reddy, chief executive of Kumar Curry Club, Gavin Smith, managing director of Pizza Pilgrims, Connie Goring-Morris, at-home brand manager at Côte Brasserie, and Jo Fleet, brand director at Hawksmoor at Home, look at maximised the opportunity to move into the world of retail and at-home market, considering branding, commercial and logistics.
Amber Staynings, chief executive and founder of Bums on Seats, talks to Emma Deabill, managing director of YO!, Mike Parnham, managing director of Rum Kitchen, and Natasha Waterfield, chief operating officer at New World Trading Company, about formulating a winning sales strategy.
Claire Scullion, The Menu Scientist, shares the results of her live work to improve a menu design.
Martin Wolstencroft, chief executive of Arc Inspirations, shares his top ten tips of leaving work in a corporate to launch a hospitality brand, drawing on his own experiences of building a successful business over the past two decades.
A more detailed agenda can be found here.