24-25 January 2023 | One Moorgate Place, London
The European Summit Conference will focus on marcomms strategies, proposition and concept development, the latest market insights, technology and digital developments, diversification of revenue streams and how brands are adapting to the new normal.
It is designed for marketing, development and innovation teams, as well as senior executives and investors wanting to better understand the latest marketing, innovation and development opportunities to build market share and grow. The event will feature more than 40 speakers, with a unique blend of senior marketers, business leaders and entrepreneurs, from across Europe.
FOR TICKETS email Jo Charity at Propel Hospitality: firstname.lastname@example.org
RMI Co-Founder James Hacon kicks off the summit with a view as to the increasing blurring lines between different sub-sectors of hospitality and other industries, sharing examples from across the world.
Managing Director at THINK Hospitality & Co-Founder of Restaurant Marketer & Innovator. James has worked with more than fifty hospitality brands in ten countries as a senior executive & consultant, including Jamie Oliver Restaurant Group, IHG, Thai Leisure Group, Casual Dining Group, Radisson Hotels, Krispy Kreme, Greene King & Sodexo. He specialises in refining and defining brands, understanding the market, facilitating strategic development and maximising growth opportunities.
Rory Sutherland and Daniel Bennett of Ogilvy will discuss how hospitality and psychology are a match made in heaven.
Rory Sutherland is the Vice Chairman of Ogilvy, where he has worked since 1988. This attractively vague job title has allowed him to form a behavioural science practice within the agency dedicated to uncovering the hidden business and social possibilities which emerge when you apply creative minds to the latest thinking in psychology and behavioural science. He is the author of three books: The Wiki Man, the best-selling Alchemy - The surprising Power of Ideas which don't make Sense, published in the UK and US in May 2019, and, co-written with his former colleague Pete Dyson, the newly released Transport For Humans on the behavioural science of transport.
Dan leads the behavioural science practice within Ogilvy Consulting London looking after clients from the public and private sectors. He is a Practitioner, Speaker and Writer on the creative application of behavioural science to the world's stickiest challenges. Joining the practice at its commencement in 2012, he has worked on over 80 of the world’s major brands & organisations.
Charles Banks, Co-Founder at The Food People talks food trends, foresight and global inspiration.
Charles is a Co-Founder, a fourth generation foodie, an expert in food futures and a ‘champion of change’. Cooking at his mother's side in the kitchen is where Charles' obsession for food began!
He and his business thefoodpeople are known for shifting the future of food and drink by harnessing the power of trends. Charles has spent the past 25 years in the food industry working across all sectors including food service, fine dining, hotels, food brands and food retailing.
thefoodpeople, established for over 15 years, are a global trends business, specialising in future foresight in the food and beverage sector. A united group of trend spotters and innovators, we’re a team of psychologists, chefs, marketeers, product developers, academics, flavourists, historians and anthropologists. But more than that TFP are ‘champions of change’ that bring their inherent experience, as well as an obsession for food and drink, natural curiosity, intuition and tenacity. This is underpinned by our vision ‘to shift the future of food and drink’. What drives us is our desire to shape a better future across society by harnessing the power of trends.
Move over Gen Z- many customers in their ‘golden years’ have disposable money and time to spare… and they’re not afraid to use it. Katy Moses, Founder & MD at KAM, reveals exclusive new research focussed on an often forgotten customer group, aged 65 years plus.
Katy is founder and MD of KAM. She is passionate about pubs, bars and restaurants and helping KAM’s clients understand their customers. Katy founded KAM Media in 2014 as she saw a gap in the market for a hospitality and grocery insight agency that puts creativity at its heart.
Katy is also a Bii Trustee, an advisor for both Pub Aid and Only a Pavement Away charities. She is also a judge of the Bii Licensee of the Year award & the Quality Food Awards and the Scottish food and Drink awards, as well as being proud to be a Plan B Mentor. Katy and KAM created Pedalling for Pubs, the annual hospitality initiative that raises money for the LTC and OAPA.
Sarah Brading, Co-Founder of Flat Earth Pizzas talks how she transferred her experience of working at restaurant groups into the start-up world developing a brand that has been recognised as one of London’s top eco-eatery.
Following over a decade working exclusively within hospitality marketing, Sarah has influenced over 50 brands in her career to date.
Seeing a space for a creative, meat-free concept that was kind to the planet, Sarah co-founded Flat Earth Pizzas - an award-winning, planet-friendly pizza brand.
Flat Earth's first permanent location opened in April 2022, following 2 years on the East London pop up scene, and has been featured in the likes of Vogue’s round up of ‘World Class Pizzas’ as well as Evening Standard’s 'Top Eco-Eateries in London'.
Sarah continues to consult for select restaurants whilst influencing the success of Flat Earth Pizzas.
Denis Dahan, CFO at Kaleido shares how they developed a brand that has scaled to 6 locations and aims to change the way you see salad.
Denis Dahan has started his career in finance working in the equity division of investment banks such as Bank of America Merrill Lynch. Passionate about his side business Kaleido which he co-founded with his wife, he made the jump in 2020 and joined her full-time as CFO. Kaleido has now 6 stores and Denis’s main focus is to scale the business and roll out the concept fast.
About Kaleido. Kaleido is shaking up the fast food industry. What we do is very simple: we create salads you can eat like a sandwich. Fresh salad rolls inspired by Vietnamese rice paper rolls.
Erik Nissen Johansen is the founder and creative director of global award-winning hospitality design studio Stylt in Gothenburg, Sweden.For more than 25 years, Stylt has combined concept development, interior architecture, design and branding to create unique hotel and restaurant experiences for clients all over the world.
Under Erik’s leadership, Stylt has won several awards, including, Global UNESCO Prix Versailles for best hotel interior, IH&P award for worlds best SPA design, 2 AHEAD awards, Best New Boutique Hotel in the World, European Hotel Design Awards, several Swedish Design Prizes, and the World Hotel Award.
So far the portfolio includes more than 400 restaurants and 250 hotels. Storytelling is Erik’s tool for bringing experiences and brands to life. Stories are always the red thread in creating the concepts, guiding every aspect of development, from brand positioning to setting of the table. This results in consistent, engaging and memorable design, which in turn creates consistent, engaging and memorable customer experiences. A Stylt story can leverage the guests themselves as marketers, creating word-of-mouth publicity. Furthermore, story-based concepts are well insulated against fluctuating fashions.
Steve Flanagan, Chief Marketing Officer at KellyDeli reveals the results of their foray into a major media campaign and how they built the business case for the board.
This panel will discuss their approach to new product development and creating the right menu mix, their processes, cross-business workflows and how they go about testing.
Simon is the Category Director at Tao Group Hospitality, which operates more than 80 entertainment dining and nightlife venues in 20 markets across five continents, with a widely recognised collection of hospitality brands including Tao, Hakkasan and Yauatcha. Simon has global experience across a wide array of sectors ranging from consumer electronics, e-commerce, luxury retail and hospitality. In his role as Category Director, Simon’s primary responsibility is to enhance the food and beverage proposition across the brands in the Tao Group Hospitality portfolio by elevating the guest experience, optimising top line revenue and profitability through internal and external stakeholder management.
Jenny is the Brand Director of The Alchemist, the UK’s leading creative cocktail bar and restaurant business. Established in Manchester in 2010 and renowned for its highly theatrical drinks offer, the group now operates 21 venues in major cities around the UK. The business will open its first international location in Germany next year. Jenny looks after the brand’s identity and integrity; online, in venue and in the media, her role covers everything from venue design, to spirit partnerships. Jenny recently developed an ecommerce platform so the business could deliver its popular cocktails direct to people’s homes and was the driving force behind the successful Alchemist cocktail book.
As head of the product team for the now 50 strong Cornish Bakery, she's supporting rebranding and growth plans by innovating and elevating the offering. Dedicated to hospitality, Alice forged her career from the ground up through front of house, back of house, regional and strategic roles in hospitality businesses. As the holder of a Grand Dilpome with merits from Le Cordon Bleu, Alice adds cuisine and pastry skills to her WSET and leadership achievements, all underpinned by years of hands-on experience.
Kateline has built a career in identifying new and changing food evolutions across the world and converting them into relevant ideas for consumers and diners.
Following a Food Science degree and time in professional kitchens, Kateline started in NPD for Sainsbury’s and KFC before immersing in the world of trends. Creating practical methodologies to identify changes in the world of food and drink she’s worked across sectors to bring ideas to life for retailers, global QSR, manufacturers and F&B brands.
At Egg Soldiers Kateline identifies what type of insight clients need in order to create food-forward successful businesses.
Awards can make and break businesses, this panel will discuss if and how business can embrace awards as part of their strategy and how not to become reliant entirely on them.
Kurt has over 30 years' experience in the global hospitality industry and has spearheaded many pioneering concepts within the sector. Zdesar has an abundance of attributes and accolades including being European Director for a Michelin Star Japanese hot spot, consulting for Alan Yau for the launch of Hakassan, founding the global dining chain Ping Pong and Founder and Owner of the hugely successful Chotto Matte.
Martti started his career in the early 90s in the banking sector, shortly becoming the youngest Member of the Board and CFO in Estonia. However, his passions found a footing in hospitality when he founded his first restaurant-nightclub Spirit. He shortly figured out that the fastest way to lose all his savings and family was to invest in F&B without knowing anything about it. Now, 20 years later he considers himself really lucky with 8 restaurants and 5 kids. For the last ten years Martti has been the Head of Family at Siigur Restaurants and a proud partner with Tõnis Siigur – probably the best chef in his part of the world. The smallest restaurant in the portfolio, NOA Chef’s Hall - one of the best restaurants in the Nordics by White Guide also received its first Michelin Star in the Baltics in May 2022.
Originally from Estonia, Heleri has lived in seven countries and holds a Bachelor’s Degree from New York University in Economics and Business, as well as an executive MBA in Hospitality Administration from École Hôtelière de Lausanne (EHL) in Switzerland. After leading Puccini Group’s growth in EMEA for two years, she has partnered with Think Hospitality to deliver on F&B strategy projects helping brands and owners assess the market, find the right concept positioning and/or operator & chef for the properties. Her portfolio includes the likes of Accor, Hilton, Kempinski, EC4 Hotels, SuperCity Group and Marriott.
Dan Burns of Natural Selection Design interviews Aimee Gouk, Marketing Manager at Searcys London on how the brand is constantly refreshing and innovating as a heritage brand, sharing their latest campaigns and creative.
Aimee is the Marketing Manager of Searcys London, with restaurants and Champagne Bars at The Gherkin, Barbican, St Pancras International and Battersea Power Station. Previously, she was the Brand and Digital Marketing Manager for the Ball Brothers estate of Novus Leisure. She was also named to the 30 Under 30 Restaurant Marketer and Innovators list of 2019. In her current position, she oversees the brand's marketing calendar, including the introduction of Searcys Series; a curation of ticketed events and experiences. She is also responsible for increasing the number of pre-booked restaurant covers and ensuring a flawless online customer booking experience offered to guests.
Dan Burns is Natural Selection Design’s founder and managing director. Dan formed the agency after many years working as a designer, photographer and food stylist for industry press. Dan may be the head honcho, but you’ll just as likely see him setting up props and making tea, as you will directing filming and leading creative strategy.
Nat Coombs, Managing Director at Me:Mo interviews Phil MacHugh about the Six by Nico journey, business model and growth plans.
Scottish TV Presenter Phil MacHugh’s latest show - Scottish Fling - alongside pal, actor Martin Compston, is all about what makes modern Scotland tick today. Aired on BBC Two and BBC Scotland, Scottish Fling documents the guys on their road trip across the country, visiting some incredible places and bringing their shared passion for Scotland and Scottish culture to UK audiences. Their journey is immersive and personal, and they explore remote locations as well as thriving cities full of modern culture. Phil comes from a media family enriched with Scottish music, heritage, and culture. He started his colourful career as a children's TV presenter in Scotland and over the years has fronted numerous TV programmes from London to New York - bringing his energetic personality to audiences at home and abroad. He has presented programmes for NBC in America (Today Show), has been a regular face on Channel 5 News and CNN News - both as a presenter and guest - as well as being a businessman and columnist. Glasgow-raised and Edinburgh-based, Phil is a native Gaelic speaker. His quick wit and energetic personality mean conversation is never dull and naturally carries guests along for the ride. As one of the UK's most sociable columnists and an active TV personality, Phil who has established himself as a respected voice and the man in the know when it comes to what to do, drink, eat, travel and wear about town.
David Singleton, Founder of Oraculi interviews Peggy Porschen, Creative Director and Founder of Peggy Porschen Cakes about international ambitions, dealing with copycat brands and how they approach seasonal campaigns like a fashion brand.
Peggy Porschen is an award-winning cake artist and author based in London. She is the Creative Director and Founder of Peggy Porschen Cakes, which includes her globally recognised, fairy tale pink Parlour cafes.
A creative trendsetter, Peggy Porschen weaves magic through her eponymous cafes, changing both the Parlour’s aesthetic and the cake design to match every season.
Over 600k people follow Peggy's creations and seasonal floral displays on Instagram, and her customers – including celebrities, VIPs and dignitaries – flock to her London Parlours, or order her cakes for special occasions.
To this day, the Peggy Porschen mission is quite simply to create happiness through the global language of cake, where every stage of the customer experience is packed with pretty details.
David advises companies on their global growth strategy through retained and project positions, or Non-Executive appointments. That could be an emerging brand ready to go from entrepreneur start up to an international program, or a brand ready to export or import to the Middle East where he is based. David's experience in the F&B world has extended to wide ranging sectors from foodtech to private equity investment and wider consumer brands. He is considered an expert on matters of franchise development and globalisation, and after eight years in Dubai he is very well networked and understands the region considerably. Dubai is conveniently located for global business, be that in person or virtually David is a subject matter expert in F&B and hospitality with associated services such as food tech, franchise and licensing. He is a retained advisory board member to start up and established businesses alike. Through his network and global experience, he can support your Executive team to develop your growth strategy. You could be an entrepreneur planning your next phase to large enterprise or even globalise, or looking to enter the market with an exciting brand. We work with you to build and advise you on your strategy and execution David combines his work as a transformational coach to support leaders in the boardroom with challenge, and perspective to stimulate powerful ambition to deliver exceptional results.
Matt Snell, Chief Executive Officer at Gusto Italian reveals how breaking away from the pack and banning discounts has positively impacted customer sentiment and the guest experience.
Matt Snell is the Chief Executive Officer at Gusto Italian. Matt took over the running of the premium Italian casual dining group Gusto Italian in April 2018. Matt has previously held senior commercial and operational roles at Red’s True Barbecue and Fuller’s. Matt has overseen a stellar turnaround of Gusto Italian, particularly post-COVID. The premium casual dining restaurant group has seen happy customers flock back to its restaurants over the last 12 months, having transformed both the brand and the restaurants’ proposition. Notably, delivering a first-class guest experience and changing focus away from guest facing discounting towards customer loyalty through its Gusto Gold Rewards programme, which has resulted in customer feedback scores that have reached record levels with an average Net Promoter Score in the high 80s, compared to an industry average of 55. Gusto Italian was founded in 2005 by Jeremy Roberts and the late Tim Bacon, from Living Ventures Group, and in 2014, gained private equity backing from Palatine. Born in Cheshire, Gusto Italian has grown to 13 beautiful restaurants across the UK with almost 600 family members, many of whom have been with the company since day one. From city centres to typical English villages, Gusto Italian is all about making the most out of life: celebrating life’s little moments, making every day extraordinary, and making the everyday exquisite.
Hakim Bukenya, Brand Partnerships Manager, Marketplaces & Platforms at TikTok and Rameez Al Aghbar, Brand Partnerships, QSR & Travel Lead at TikTok talk about how hospitality brands can gain traction with the more than 1 billion monthly active users on the platform.
Ann Elliott, hospitality consultant talks to Brandie Deignan, CEO at NHS Primary Care and Vineeta Anuj, Head of Customer at Mindful Chef about what they’ve learnt since leaving the sector that they would apply back in hospitality.
Georgie Ross, Senior Marketing Manager at Popeyes UK interviews Alice ter Haar, Founder at Badass Unicorn and former sector marketer about how you can create greater career happiness, life fulfilment and give back more, unlocking your potential.
Alice ter Haar’s purpose is to ignite people's potential so they can become the best version of themselves. She sparks the life-changing idea that individuals can create greater career happiness, life fulfilment and give more back as they become more self-aware and self-empowered. Alice delivers this message as a keynote speaker and through her personal development consultancy, Badass Unicorn, where she transforms individuals and teams by inspiring them to invest in their personal growth.
She loves working with tech scale-ups, like Gousto, and industry-definers, like Ocado, alongside delivering partner and public programmes. She’s a keen social commentator, writing for the likes of People Management and HR Zone, and enjoys sharing her “warts ‘n’ all” story on social media. Prior to going full time on her business, Alice spent four years scaling one of Europe’s fastest growing start-ups, Deliveroo. She’s enjoyed a varied marketing career with stints including FTSE 100 Whitbread and starting up the business for ‘photographer to the stars’, Terry O’Neill CBE. Her personal development journey was inspired by her time on The Marketing Academy Scholarship, an experience that emboldened her to spread its magic as far as she can.
The winner of last year's RMI Future Marketing Leader of the Year award, Georgie is currently Senior Marketing Manager at Popeyes UK. Alongside working on rapid growth plans to launch Famous Louisiana Chicken around the UK, she’s passionate about career development and access to training opportunities, no matter where you work. Starting her career in the world of FMCG at Nestle, Georgie earned a place on the Graduate Scheme following a successful summer internship in 2013. She became involved in hospitality working for Nestle Professional. From here she joined Franco Manca, launching the new CRM system and loyalty app as well as the website, which was shortlisted for an RMI Award back in 2019! She then moved to Mildreds, working on rebranding the existing Mildreds business and launching a new plant-based concept ‘mallow’ before joining Popeyes. From KitKats to Chicken and everything in between… she’s now looking forward to launching some exciting plans for the 30 Under 30 community in 2023.
Purpose expert Victoria Page and head of Fleet Street Mark Stretton explore the point of purpose and why embracing this era of responsible business is critical to the future of your brand.
Mark is co-founder and MD of Fleet St Communications, an agency working with hospitality, leisure, retail, food and drink companies across the PR spectrum from landmark campaigns, brand building, product launches through to corporate comms, CEO / leadership messaging, storytelling, content, reputation and crisis management. A former Sunday Times journalist, Mark leads a 20-strong team of consultants based in London and Birmingham, working with a range of clients including UKHospitality, Arc Inspirations, Asahi, Big Table Group, Diageo, Double Dutch, Hawthorn, Hildon, Nichols, Nightcap, Parkdean Resorts, Puttshack, StarStock, Treasury Wine Estates, Virgate and Zonal.
Edelman’s Mark McGinn works with some of world’s leading brands, helping them drive sustainability and social purpose. He sets out why trust is the only metric marketers should be measuring.
David Chenery, Founder at Object Space Place in conversation with Brett Parker, Property Director at Gail's Bakery about how Gail’s Bakery are approaching the subject of sustainability, with particular focus on store fitouts.
David Chenery of Object Space Place is an interior architect and design consultant. Over the last four years, OSP has worked to understand the sustainability challenges facing the restaurant industry, and this now dominates their approach to design. They are currently embarking on a research project to create the design framework for a truly “Restorative Restaurant”, one that they define as ‘giving more than it takes’. The approach is being built around the principles of a circular economy; designing with the end of life in mind, building in rigorous flexibility, designing out waste and lowering embodied and operational carbon.
We talk about how he is fitting out an old supermarket at the moment and how the new owner has said there are to be no skips on-site during the new project—a tremendous change in mindset. We discuss the restorative restaurant and how brands can fit out venues with sustainability in mind. Lastly, we discuss how fit-outs can be pulled apart to be reused or salvaged to make sure they are re-used, designing for flexibility and end of life.
Brett is an experienced property director, having spent the past 15 years working in the hospitality and retail sectors for the likes of Paperchase and Crew Clothing, following almost 10 years serving in the British Army. He joined Gail’s as Property Director in March 2018.
Business leaders discuss the better business agenda, why they are championing change and how it’s central to future performance and growth. Panel to include Will Beckett, CEO of Hawksmoor; Tim Doubleday, CFO of Burger King UK and Kate Nicholls, CEO of UKHospitality.
Kate Nicholls was appointed CEO of UKHospitality in early 2018, the trade association having been formed by the merger of the ALMR and the BHA. Kate had been the CEO of ALMR since September 2014, having previously worked as its Strategic Affairs Director and Head of Communications.
With even the most traditional hospitality brands forced to go omnichannel during the pandemic, this approach is here to stay. This panel brings together leaders in this space to discuss their omnichannel evolution.
Sara McKennedy is Commercial Brand Director at Coco di Mama, the UK’s leading Italian to Go brand. Since joining the brand in 2018, she has overseen the brands growth strategy which started with expanding from 20 to 30 sites in Central London in 2019, and then since Covid expanding to 130+ nationwide delivery kitchen locations in 2021. The brand has been recognised with a collection of Great Taste awards, 2020 Multi-Site Restaurant of the year (QSR) and 2020 Best Sustainability Initiative (QSR). Sara has 12+ years experience in brand strategy across hospitality, FMCG, start-ups and social enterprise. She is an alumni of the Marketing Academy and Marketing Week Mini MBA.
Prior to joining Vita Mojo Nick spent 15 years working in restaurants and hospitality businesses, initially operationally and finally overseeing Sales & Marketing for Lexington Catering. Lexington’s acquisition by Elior Group was shortly followed by Elior’s investment in Vita Mojo, leading Nick to Vita Mojo as an early adopter and then joining the team over three years ago. Nick thrives on working within the hospitality sector, leading change and the much needed digital transformation of the industry.
With digitisation reaching all across the sector, this panel looks to consider how businesses are balancing efficiencies with customer experience in delivering effective technologies.
Jodi is obsessive about data and passionate about change. She is the Innovation Director for Venture Group Tenerife which operates 15 unique restaurants and a nightclub in the south of Tenerife with three more restaurants due to open by Q3 2023. Since she started with the organisation in 2019, the original eight venues have grown to 16. Jodi started her career with Porsche and Aston Martin in the UK and uses the leadership and customer service skills she was taught there to lead change at Venture Group.
With management experience in both Marketing and IT, Jodi’s primary responsibility when joining Venture Group was to establish several head office teams - IT, marketing, graphic design, and content – to support the restaurants and to deliver exceptional campaigns for each unique brand under the Venture Group umbrella.
Since 2004, Venture Group has been setting the region’s standard for contemporary fine dining and has earned itself a reputation of being the most popular restaurant group in Tenerife. Since she started with the organisation in 2019, the original eight venues have grown to 16.
Dan hasn't worked a day in his life. That's the saying when you do something you love, right?
A career spanning over 20 years in hospitality, first as an operator within hotels, before moving into hospitality tech where he has been for the last 7 years.
His current role as Managing Director of Feed It Back allows him to work closely with some of the industry's best operators, helping them improve their customer experience, including Loungers, Oakman Group, Leon and many more.
James Brown, Managing Director at Brewdog shares how the brand is pushing the boundaries in their hospitality division, with ambitious projects and audacious new openings.
Marketing one brand can be a challenge, balancing the priorities of multiple concepts as one organisation can be even tougher. This panel will discuss how to achieve the best results
Anthony joined Incipio Group in 2020 where in his role as Sales and Marketing Director he leads the group’s marketing strategy and creative direction for venues including Pergola, Lost in Brixton and The Prince. Prior to Incipio Anthony was Managing Director of hospitality strategy agency, Elliotts and has been responsible for launching and marketing some of London’s most popular bars and nightclubs including Mahiki, Steam & Rye and Tropicana Beach Club. Anthony was named Restaurant Marketer and Innovator’s Future Marketing Leader of The Year in 2018.
Laura joined Press Up Hospitality Group in September 2017 as Head of Marketing & PR, responsible for the marketing, communications, and branding of the 70+ venue portfolio of restaurants, hotels, bars, gyms, and luxury cinemas across Ireland. Having completed a Bachelor of Commerce at the Quinn School of Business at University College Dublin, Laura travelled to Australia working first as Marketing Manager at Taste Festivals Australia, overseeing the festivals in Sydney, Melbourne, and Perth, as well as the launch of Margaret River Gourmet Escape, before joining Sydney’s leading hospitality group Merivale as Brand Manager. Upon returning to Dublin in 2016, she joined the burgeoning hospitality group and built a team of marketing, design, and content professionals to deliver world class marketing campaigns for each brand in the growing Press Up portfolio. Having recently completing a diploma in Innovation, Creativity & Leadership at the UCD Innovation Academy, she is passionate about finding new ways to deliver experiences that go above and beyond customer expectations.
James has over 10 years of hospitality marketing experience going back to his first role working with Ann Elliott. Since then James has worked around the world including 2 and a half years in New Zealand as well as managing projects across Europe and the Middle East. Previously James spent 5 years at Ego Restaurants as their Head of Marketing as the estate grew from 12 to 25 sites and is currently the Sales & Marketing Director at East Coast Concepts who own and operate the Victors Restaurant brand and Neighbourhood brand, as well as providing marketing support to Richoux restaurant in Piccadilly.
Matthew Steggles, Retail Marketing Lead at Krispy Kreme UK and Ireland reveals the tactics used to open stores with a bang, attracting local attention and long queues.
Matt is a creative marketing professional with over 10 years experience in marketing the food & beverage sector, having started working with The Restaurant Group, then SSP UK, Crêpeaffaire and most recently Krispy Kreme UK & Ireland. Opening 50+ new locations across multiple brands including Frankie & Benny's, Chiquito, Ed's Diner and The Beer House as well as introducing new concepts to the market such as Garfunkel's Coffee House, Coast to Coast and Crepe & Roll with marketing spend spanning from shoestring to blockbuster budgets across different concepts. Recent launches have balanced bringing Joy to communities, with the sales halo effect of a successfully implemented launch and the current focus is expanding Krispy Kreme in the Irish market.
Following on with a focus on launching venues, this panel will share their top tips for building brand awareness and visitation for new openings.
Alex has a decade of working within the hospitality industry under his belt and has built up his knowledge by working across many different areas of the sector including in bars, restaurants and cinemas as well as delivering public and corporate events. After becoming General Manager of Revolution Lincoln at the tender age of 21, Alex is now responsible for expanding the business development function of New World by nurturing corporate, industry, leisure and supplier relationships.
Emine Mehmet is the Head of Digital Marketing at Inception Group, managing and implementing the digital marketing strategy of 14 venues, across seven unique brands. Emine has a strong passion for digital marketing and, in particular, creative multi-channel digital launch strategies. From sending cocktails into space to the depths of the sea there is no idea too big or wild for her. In the last year alone, she has successfully launched three new venues including the new Control Room B inside Battersea Power Station. She was previously a Local Marketing Manager for 22 Domino's Pizza sites across London and now manages a fast-growing digital team at Inception Group.
Jessica Saunders, Digital Lead at New World Trading Company brings a sense of festive cheers to proceedings sharing the results of the recent e-cracker campaign.
Jessica founded, developed and launched successful student rewards app, Stunii, at the age of just 19, before graduating university and embarking on an eight-year career in marketing, five of which have been spent delivering innovative campaigns within the hospitality industry. Jessica is now responsible for optimising and managing all digital touchpoints for New World and its eight brands, including social media, email, influencer marketing, SMS e-commerce and out-of-home channels (to name a few!).
When marketing aspirational brands and venues a more subtle and sophisticated approach is often in needed. This panel will discuss the tactics and strategies they deploy for best results.
My career spans over a decade in hospitality marketing from Hospitality Marketing Manager at Fortnum & Mason, Group Pr and Marketing Director for a Michelin star restaurant group (including The Greenhouse, Umu and The Square). I now own Queens of Mayfair, regarded as one of London's best coffee shops and Alex Dilling at Hotel Cafe Royal - working with two Michelin star chef Alex Dilling (who I worked with previously at The Greenhouse). I still manage all pr : marketing and partnership for my businesses.
MJMK was founded in 2013 by Jake Kasumov and Marco Mendes. Following corporate careers, Jake and Marco chose to pursue their passion for music, food and drink. MJMK now own and operate a collection of award-winning restaurants, including Southern Portuguese concept Casa do Frango – with restaurants in London Bridge, Shoreditch, Heddon Street central London, and a fourth site opening in Victoria in early 2023. MJMK also own and operate the vibrant Cuban-inspired restaurant and bar La Rampa, in Oxford Circus, Santiago Lastra’s Michelin starred KOL restaurant and Mezcaleria, and in spring 2022, MJMK opened Nuno Mendes’ critically acclaimed restaurant, Lisboeta on Charlotte Street.
Creative Director for Hospitality Marketing & PR Agency Me:Mo & Freelance Marketing Consultant. Specialising in creative content and brand development, Rosie builds multi-channel communication strategies that help brands cut through the noise and reach their commercial objectives.As well as her role as Creative Director, Rosie has a roster of freelance clients across UK and previously worked in inhouse roles for Petersham Nurseries and Jamie Oliver Group.
It’s vital to stay ahead of the game and the competition. During this panel our industry leaders will share what they plan to stop, start and do more of during 2023.
With over 13 years’ marketing experience, Juliette has worked with the Red Engine team for 7 years overseeing their marketing, PR and business development strategy. She has supported the growth of the business, into what are now internationally recognised brands with 13 UK sites, and 6 global sites for Flight Club and Electric Shuffle. Passionate about bringing moments of joy to people and how innovation within the industry can create market leading brands, Juliette specialises in developing marketing strategies and building teams to support this.
A Marketing Director with 10 years’ experience in the sector, specialising in hospitality and food and beverage. Has experience in the execution of local and international marketing, and branding projects finding innovative and tactical ways to attract new customers to brands through creative messaging, digital, PR and content. Has worked with lifestyle & Food Product, Hotels and Restaurants as well as one QSR throughout career. Lives and breathes hospitality venues that have a killer creative proposition or disruptive food product…
Vikki has worked in hospitality marketing for 23 years, starting with Wagamama in 1999 when they had only three restaurants. 58 openings and 3 marketing awards later, in 2007 she left to join a new restaurant, Giraffe, opened 30 restaurants and was the first restaurant group to join Twitter. In 2011 she left to run her own marketing consultancy for 10 years working with brands such as Vapiano, Sticks’n’Sushi, Ole and Steen and Pizza Union. By 2020 having worked as a consultant marketing director for Vapiano, for 8 years, she took the Vapiano Global Marketing role focusing on the branding and marketing for 35 countries and partners across the world.
Nicci is a brand and marketing specialist, with a track record of leading brands and teams though transformational change. Nicci joined Sodexo Live! in June 2022 and her current role focuses on shaping the marketing strategy, growing brand awareness and delivering pioneering campaigns that exceed guest expectations and drive business growth. Prior to joining Nicci has led marketing, creative and digital teams at Punch Pubs & Co, Emma Bridgewater and The Co-op.
With a wealth of experience in technology and hospitality sales, Olivia leads Zonal's sales and marketing functions. Prior to joining Zonal in 2021, Olivia ran her own consultancy business and held previous roles including MD of Majestic Wine Commercial and UK MD at Planday. Passionate about using tech to enhance customers' experiences, Olivia has broad expertise in developing and implementing commercial strategies within the hospitality sector.
As part of the RMI European Summit 2023 we are bringing back the Restaurant of the Future Think Tank - where we lockdown industry leaders from different backgrounds with the view of agreeing on a vision for the future restaurant in 10 years time. This session will see our leaders return to the stage to deliver their predictions for the future of eating and drinking out after a lockdown think tank session earlier in the day. Names will be released soon!