The goal of the F&B Chair, held by Dr. Christine Demen Meier, is to analyze and anticipate future changes in the F&B jobs.
This debate will allow speakers such as Danone Professional and Nestlé Professional to discuss the challenges that the food industry will have to face in the coming years. Bénédicte Laferrière, Global Director – Danone Professional David Field, Head of Global Sales & Customer Development – Nestle Professional Thomas Camenzind, Google Food Service Manager EMEA – Google GmbH Switzerland
The future of the F&B industry will notably include the use of new technologies.
To better understand the challenges this will entail, speakers from the industry will explain how they imagine the tools of tomorrow
Skye Legon, OneLab OneLab is developing an innovative guest recognition solution designed to reinforce service excellence in 4 and 5 stars hotels.
Philippe Niederhauser, Touchless Biometric Systems (TBS) is a Swiss company offering complete biometric solution for security of government, multinationals and small enterprises.
Jorge Carmona, Veovox speech recognition technology is the solution to help organizations such as hotels, restaurants and bars speed up data entry and reduce operational costs while increasing service quality and customer satisfaction.
The F&B Chair Challenge aims to promote prospective studies and innovation. The participants’ goal is to imagine a 2-minutes video on a concept for
restaurant jobs in 2025.
This year, two categories will be awarded :
– the manager in F&B outlets in 2025
– the kitchen chef in F&B outlets in 2025
In the context of its F&B Chair Challenge, The Food & Beverage Chair rewards a famous benefactor of the F&B industry who is involved in the development of skills and sharing of knowledge. This reward includes both a prize and a donation made to the foundation of this famous person.
This year, the Food & Beverage Chair is pleased to reward Anne-Sophie Pic for her past support of numerous associations, amongst which figure the « Petits Princes » (sick children), “Les Restos du Coeur”, and for the creation of her foundation Donnons du gout à l’enfance which aims to teach culinary arts and balanced diet to children.
benchmarking and performance metrics?
Moderated by Dr. Hilary Murphy
« Not everything that can be counted counts and not everything that counts can be counted. » (Albert Einstein) …nonetheless the traditional metrics that are “counted” by the hotel sector persist though are essentially limited to financial indicators e.g. Occupancy, ADR, and RevPAR.This roundtable discussion critiques and reviews the key indicators that general managers use to evaluate their business.
The panel of academics, practitioners and consultants will encourage vibrant discussion that is relevant in this digital, competitive and socially responsible era and investigates what else is “worth counting”. We hope to uncover and promote relevant metrics to cover a range of management needs, which reflect the complexities of the sector while respecting the scientific requirements of research. Naureen Ahmed, Manager Marketing & Analysis, STR Global Sandra Jankovic, Associate Professor, Faculty of Tourism and Hospitality Management, University of Rijeka Don Birch, Regional Manager, Brand Karma Circos Ltd Angela Roper, Professor Director, University of West London