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.

 

Day 1 runs from 10:00 - 17:30 with a G&T reception from 17:30 - 18:30 and an after party at Junk Yard Golf, in conjunction with Feed It Back.

Day 2 runs from 10:00 - 17:30

 

Ticket prices:

  • 2 day operator price £575 + VAT
  • 1 day operator price £345 +VAT
  • 2 day supplier price £795 +VAT
  • 1 day supplier price £445 +VAT

Programme

Day One - Tuesday 18th January 2022

A Changed World

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.

Speaker

Elise Craft, group strategy director at BBH London shares insights on how consumer behaviour and perceptions have shifted through the pandemic with a focus on lifestyle and wellbeing.

Charles Banks, managing director at The Food People talks food trends, foresight and global inspiration.

Paul Swinney, director of policy and research at Centre for Cities shares research on the urban changes affecting our cities, followed by a panel of city-centric operators will discuss how this will impact hospitality.

Panellists

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, MD at KAM exclusively reveals new research focusing on family dining & leisure, sharing how operators can most effectively attract, engage and build loyalty with this invaluable customer group.

Strategy & Innovation

Alan Laughlin, chief executive of Vapiano will give a real-life case study of a brand that is being brought back from the brink, sharing how he and the team are revitalising the brand and taking the business on a journey of evolution.

How to create the best experiences with your customers in mind? What drives loyalty and repeat visitation? How is this linked to employer experience?

Panellists

Carolyn Ball, director for delivery of net zero at Compass UK & Ireland shares tangible takeaways on companies can make a commitment and deliver on a bold environmental pledge.

Industry leaders come together to discuss how you create a culture where innovation is not just embraced but encouraged, sharing their tips to success in moving the needle in your business.

Panellists

After a period where people have spent more time at home than ever before, 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 their latest research and own initiatives.

Digital Evolution

Fyodor Ovchinnikov, CEO of Dodo Brands introduces how their digital first approach has supported their lightspeed growth across Europe, leveraging a completely systemised approach supporting operators, franchisees and the frontline teams.

What data matters, how do you find it and how should you use it to take better decision?

Panellists

Mark McCulloch, virtual CMO at Supersonic Inc. shares how marketers should adapt their strategies and tactics to win in 2022.

James Hacon, co-founder at Restaurant Marketer & Innovator shares the top takeaways from day one.

Day Two - Wednesday 19th January 2022

Causes, Creativity & 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.

Hospitality is a major employer, influences what consumers eat and drink and plays an important part in society and local communities. On this panel we will discuss putting purpose at the centre of your organisation, how brands and businesses can become drivers of societal change and how they can choose what to champion.

Panellists

Jack Jolly, Head of Creative 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.

How are the youngest consumers engaging with brands? What place does social media play in the marketing mix for 2022? What platforms and content is most important?

Panellists

Charlotte Mair, Managing Director at The Fitting Room shares her top tips on how to create hype around a new or existing hospitality brand. A panel of operators discuss their tactics and approach.

Panellists

Revenue, Diversification, Concept & NPD

Anthony Knight, director of sales and marketing at Incipio Group shares the successful Wunderbar themed event focused campaign at Pergola Paddington.

How do you create and launch winning concepts? What are the differences to consider when developing for a one-off venue compared to a concept designed to scale? How to select multi-concepts for the same location?

Panellists

Geographic expansion is the key growth driver for multi-site hospitality, but taking an established brand into a new region or even country comes with it’s challenges. Our panellists share their tips and tricks for achieving success.

Panellists

Tanith West, head of marketing at Bone Daddies Group shares case studies where collaborations have created clear commercial results.

Just Eat present the latest trends and learnings in the world of takeaway and delivery. 

A trio of restaurant leaders discuss how they recognised and maximised the opportunity to move into the world of retail and ambient to home market, considering branding, commercial and logistics.

Panellists

Who is responsible for sales? What are the key mechanisms to ensure sales are delivered? How do you manage reservations? What is the opportunity around pre-booked sales.

Panellists

Claire Scullion, menu scientist shares the results of their live work to improve a menu design.

Career

Martin Wolstencroft, CEO of Arc Inspirations shares his top ten tips of leaving work in a corporate to launching a hospitality brand, drawing on his own experiences of building a successful business over the past two decades.

Ann Elliott, consultant and NED interviews

James Hacon, co-founder at Restaurant Marketer & Innovator shares the top takeaways from the past two days.