The Caterer Summit 2019 Agenda
CGA chief executive Phil Tate will share the results of The Caterer’s Hospitality Business Leaders survey, which collected insights from 500 top industry bosses, including
• Market confidence and industry challenges
• The top 10 food and drink trends
• The trends driving change in the hospitality market
• Opportunities in the year ahead
This session will cover innovative tips for being more sustainable, ethical and energy-efficient, how to become a community champion and how to create and deliver your own CSER plan.
We will explore how you can better control plastic use, energy and waste and source responsibly.
In today’s competitive recruitment marketplace, there has never been a better reason to focus on retention. This session will make the business case for taking care of your employees, exploring how best to motivate, educate and reward your teams. Our expert panel will also explain how they encourage better work-life-balance and promote employees health, with also benefits their business, and support their teams to deliver exceptional results.
How using technology helps operations efficiencies and reduce 90 day turnover levels
Claire Smyth shares how she’s built a sustainable business from a standing start to two Michelin stars. The celebrated chef will discuss how she’s built her award-winning team and inspired them to reach her high standards.
It’s harder than ever to build a sustainable business that can see off any economic headwinds, but with the right framework in place – and an eye for an opportunity – there remain opportunities to thrive.
This session will explore hospitality business pitfalls and how to avoid them, how to extend your margins without compromising quality and the most efficient methods of promotion.
How to run a sustainable and profitable business.
Celebrity general manager Fred Sirieix will share his vision for the future of front of house, how he plans to continue to promote hospitality and why successful first dates always begin with great service.