The Caterer Summit 2015 :: Agenda

Friday 13 November 2015




Introduction and Welcome


Keynote address

Jeremy King, co-owner, CEO and one half of the duo behind the iconic restaurant group and hotel operator Corbin and King will explain his hospitality philosophy and the principles that have driven the celebrated business to become a byword for innovation.

Jeremy King, co-founder & CEO, Corbin & King

Delivering the new hospitality

The hospitality landscape continues to shift, with expectations of guests ever more difficult to manage and profitability under real pressure. Our expert panel will debate how to build the foundations to thrive in the new hospitality landscape. They will explore the policies, procedures and philosophy behind delivering the product and service suited to today’s discerning guest.

  • The influences on hospitality of today
  • How the new landscape affects a hotel and restaurant’s business model
  • What modern guest look for and how to deliver it
  • Ways to invest in the future without compromising the present
  • Delivering tradition with a lighter touch


Will Beckett, owner, Hawksmoor
David Taylor, chief operating officer, New hotel brand for Starwood Capital
Stephen Macintosh, Managing Director, Macintosh Restaurant Consultancy

Networking break and refreshments


What modern leadership looks like: getting beyond the generation game

Roles in hospitality are no longer stop gap occupations, nowadays the industry attracts as much interest from hip young graduates as it does aspiring apprentices. But there remains a skills shortage, with only those able to offer the best conditions able to hold onto top employees. This session will explore the tools and techniques available to the modern manager, and explain how to deploy them to build motivated teams capable of carrying out your vision productively.

  • The shape of the modern leader
  • Setting out a leadership strategy
  • How to inspire all generations and make hospitality roles attractive
  • Delivering your vision and seeing it through
  • Practical ways to increase productivity
  • How to manage the National Living Wage
Daniel Willis, co-director, The Clove Club
Dan Doherty, executive chef, Duck & Waffle
Justin Pinchbeck, General Manager, The Berkeley

The disruptive influences on hospitality

Mobile technology is changing the way guest’s book, order and pay. Meanwhile, waiters have replaced pads and pens with mobile devices, while check in and room entry can all be controlled through smartphones. This panel discussion will explore how to deliver the service that suits the modern diner and traveller.  

  • The disruptive influences on hotels and restaurants
  • How to harness new technology to improve the guest experience
  • Delivering seemingly laid back service with an eye for detail
  • When less is more, how to make more meaningful experiences
  • Suiting the style to the guest and managing multiple roles
Chris Galvin, chef-owner, Galvin Restaurants
Daniel Potter, founder , Inamo
Carl Weldon, Chief Executive, Hospa

designs on the future

Ambience and design plays an ever more important part in making a memorable hospitality experience. And as tastes change, so must design to reflect best use of space and ensure a business functions efficiently. Using live examples of Conran and Partners’ latest projects, Tina Norden will explain what’s currently influencing hotel and restaurant design, how design can create and reinforce the right impression, along with examples of operators delivering exceptional experiences.


Tina Norden, project director, Conran and Partners



Interview: Sharan Pasricha, chief executive, Ennismore

Having turned the Hoxton hotel into the byword for sharp service and stylish design, Ennismore is fast becoming a specialist in hospitality trend setting. Now it’s turning its attention to Gleneagles, the group will have the opportunity to show how it is able to marry tradition with trend setting.

Sharan Pasricha will describe how the innovative hotel group has set the standard for modern hotelkeeping allied with fashionable food and beverage delivery, and provide his blueprint for the contemporary hotel.


State of independence: building an independent brand

Data suggests that independent operators are losing out to their branded rivals, who continue to claim ever greater market share. This session will explore what independent businesses can learn from brands, create a recognisable identity of their own, and develop a strategy to thrive.

  • When it pays to be independent and how to exploit it
  • Creating a brand recognition through multiple identities
  • Techniques to employ that match the marketing reach of brands
  • Ways to generate loyalty
  • How to play to your strengths
Scott Munro, co-founder, Red's True Barbecue
James Douglas, co-founder , Red's True Barbecue
Marcus Wareing, chef restaurateur, Marcus Wareing Restaurants

Payment processes: an update on tipping and the National Living Wage

With the management of tips hitting the headlines and impending National Living Wage causing some concern among operators, remuneration has never been higher on hospitality’s agenda. Tax expert Peter Davies from WMT will provide an update on current legal requirements and explain the practicalities of running a modern Tronc system.

Peter Davies, Employment Tax Director , WMT

20:20 vision

The Future Laboratory’s Trevor Hardy has been tracking consumer trends and helping brands to anticipate the future for over a decade. Through his passion for the emotional connection people form with brands, products, retailers and services, he will explore how hospitality businesses can better connect with consumers, and describe how to future proof an offer for the years ahead.

Trevor Hardy, CEO, The Future Laboratory

Drinks and networking

The organisers reserve the right to change the programme, speakers or venue should circumstances require.

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