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Insight and Inspiration on the Business Briefing Stage


rowd-funding; keeping pace with a burgeoning high street; smarter menu planning; profiting from savvy design; breeding staff loyalty; forgot-

ten foods; craft beer; competing with the casuals; all this and more when the beating heart of The Hospitality Show 2015 – the Business Briefing Stage – kicks into life this January. Throughout the three day show the Business

Briefing Stage will play host to a programme of hot-button-topic seminars, fascinating one-on-one interviews and a glittering new awards ceremony, put together by the team at GS Magazine. Toby Wand, Managing Director at Fresh

Montgomery comments: “The Business Briefing Stage has a long and auspicious reputation for meeting the bellwether issues of the day head-on and we’re delighted to say that 2015 will be no different. The hospitality agenda is ever-changing and the programme is reflec- tive of this. I’m confident that alongside some truly inspirational speakers and an awards presentation that no one will want to miss, the seminars will provide something – that glint of inspiration, or piece of insight – that will help businesses thrive way into 2015.” At midday on day one, Chief Executive of

NACFB (National Association of Commercial Finance Brokers), Adam Tyler, will chair a debate on the risks and rewards of crowdfunding and finance. High profile businesses like BrewDog

and Cheshire’s Sticky Walnut have made hay from crowd funding in recent times (the former secured its £4.25m target for investment from its customers last Christmas, while the latter very recently raised £100,000 towards new venture, The Burnt Truffle). Earlier on day one (11am), yet more sound

advice for startups, single site operators small chains will be dispensed by Martin Williams, founder of new restaurant sensation M and former MD of the highly successful Gaucho chain, who will be discussing research and concept development.

DESIGN The four gallery walls that flank the Business Briefing Stage will have some of Britain’s top designers’ work on show. For those looking to meet with designers, architects or specialist contractors, this is the place to come. At 3pm on the stage a panel of designers will be discussing how they can deliver value for money for clients. This is an absolute must for anyone with a new project in mind and an opportunity to meet with the designers after the talk. Prior to this at 2pm award-winning international designer, James Dilley, of Jestico & Whiles, will be talking about spatial design using several of his own projects to illustrate the importance of this subject in terms of creating ergonomically successful interiors. If the first day of the show is about getting an operation off the ground, then day two is

devoted to procurement, staffing and getting your menus in order. Procurement expert, Gordon Anderson, kicks off proceedings with advice about how to purchase at best price. Head of Innovation for Coup de Pates, formerly Delice de France, Neville Moon, will be imparting his years of experience in new product development to demonstrate how operators can use versatile products to design a profitable menu to take to the high street (2.45pm). David Loewi, Chairman of The Restaurant

Association and MD of London’s leading restaurant group D&D, will be in the chair for a ‘one-on-one’ detailing his rise to the top of British hospitality. Day three on the Business Briefing Stage

deals with troubleshooting and the business of chef patronage and empire management. At 10.30am, visitors can experience a craft

beer case study, detailing how English brewer, Freedom, was re-financed and developed into one of the country’s leading brands. Michael Patton of Oakfield Capital Finance will be on-hand to lead proceedings. Following on from this, Marcus Kilvington,

founder of Food Profits, will be helping to troubleshoot what he has uncovered to be the industry’s seven biggest problems. Visitors in need of a helping hand into profitability are advised to sit in on this one. And at 1pm, Britain’s chef of the moment,

Simon Rogan, will be joining interviewer Stirling Johnstone on stage to discuss his amazing road to success. Stirling comments, “Of all the chefs that Britain has produced over the past twenty years, Simon is unsurpassed in his dedication to create the very best from natural, environmentally sustainable produce. Dining at his new restaurant in Claridge’s was a highlight of my year and I can’t wait to hear him talk about his influences, likes and dislikes and how he creates his amazing dishes”.

36 GS Magazine

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