The Caterer Summit 2018

The Caterer Summit is a one-day conference providing leaders from the restaurant, hotel, foodservice and pub and bar sectors with the tools, ideas and networking opportunities to help their businesses grow.

It will feature inspirational keynote presentations and practical advice based around five moving parts of every hospitality business – people, product, property, debt and marketing.

Arrival and registration
A new night out

Whether it’s Yumplings or a rotisserie burger from Henhaus, the dining public can’t get enough of street food. And Jonathan Downey, the creative mind and energy behind the £13m Street Feast business, is always on the hunt for the next big thing. In the first of three keynote sessions, the London Union founder will share the secrets behind his mission to create a new night out combining great food, bars and live music – plus how he stays ahead of the next big trend.

London Union
Nailing your offer

This session will explore product trends, innovative operating ideas and new business opportunities including:

·         Creating standout, staying relevant and building brand identity

·         Food, drink and design trends to capitalise on

·         Concept, product and technology innovation


The Institute of Competitive Socialising
Chief Executive Officer
The London Cocktail Club
Thinking Sustainably

Businesses within the hospitality sector are currently facing multiple challenges. From rising business rates, Brexit, staff shortages and increased choice leading to the highest level of competition the industry has experienced, operating as sustainably as possible isn’t always seen as a top priority. However, with two thirds of customers saying they would boycott brands which lack an ethical conscience and a £966 billion opportunity for businesses who clearly communicate their sustainability credentials, the time to think sustainably is now. During this session, Steve Buckmaster, Sales Director at BRITA Professional, will discuss the breadth and complexity of acting sustainably and touch on research, insights and best practises to guide and support hospitality businesses in navigating their way to a more sustainable, profitable future. 

Sales Director
Refreshment break
The business seminar

As well as focusing on developing your strategy and growing in a saturated market, this panel will tackle:

  • Changing demographics and captialising on market trends
  • Finding the right site and securing investment
  • Winning stakeholder buy-in
Sonny's Kitchen
Chief Executive Officer
Operating Partner
Charging ahead

With electric vehicle use set to hit 11 million by 2030, there is a growing opportunity for those who offer charging points. This session will explore how they can provide the spark that differentiates you from the competition.

EV Channel and Propositions Development Manager
E.ON Drive
Re-writing the hotel rule book

In its first year of operation, the Ned took the London hotel scene by storm with it ambitious offer of 252 bedrooms, 10 restaurants and 17 bars.  Managing director Gareth Banner will speak about what it takes for the hotel – a joint venture between Soho House & Co and Sydell Group - to look after 75,000 guests and serve more than one million meals over a 12 month period.

General Manager
The Ned
Creating communities

This panel will discuss innovative strategies for connecting with your customers and standing out from your competitors, including:

  • What you can learn from disruptive businesses
  • Changing guest expectations and how to meet them
  • Uber Eats and rise of restaurant deliveries
  • How to create publicity and win awards
Royal Lancaster London
Operations Director
M Restaurants
Founder and Chief Executive Officer
WE ARE Spectacular
Refreshment break
Brexit Survival Guide

John Colidicutt will explore Planday’s in-depth study of industry sentiment when it comes to Brexit, informed by a survey of hospitality managers and employees, and explain how uncertainties can be overcome. 

Building a winning team
The most important part of any business, this session tackles attracting, developing and retaining brilliant staff, looking at:

  • Brexit, changing the image of hospitality and filling labour shortages
  • Building a culture and developing your team
  • Addressing the gender imbalance
Purple Cubed
Virgin Active
Chief Executive Officer
Reach Food Service
Planet Organic
Senior Vice President, Talent & Culture
AccorHotels UK & Ireland
An audience with Tom Kerridge
You can’t have been on social media this month without seeing the Lobster Thermidor omelette and rotisserie delights emerging from the kitchen of the restaurant opening of the year – Kerridge’s Bar & Grill. In the summit’s final session of the day, the triple-Michelin starred chef will take us behind the scenes of the latest business and talk building a brand, his relentless enthusiasm and the power of relationships.
Hand & Flowers
Event Close