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Restaurant Marketer & Innovator Workshop – Non Members

360.00 240.00

The marketer and innovator event series is designed to guide and support your journey, helping you to learn from the successes (and failures) of others, find like-minded individuals to invigorate your creativity and to provide a platform for you to share ideas.This event will see a line-up of leading Irish & British restaurant marketing leaders take to the stage to share their experience.

Description

EVENT DESCRIPTION

The changing landscape of the food and beverage sector with increased growth of multi-site brands has seen a professionalisation of the sector. Senior executives are expected to be more market and brand focused than ever before, with many more CEO’s and MD’s being sought with a marketing background, pipping senior operators to the post.

Marketing and innovation is a fine balance of art and science. To be effective you must carefully blend what the data is telling you with market trends, add a dash of creativity and take note of your key stakeholders – it’s no easy feat!

The marketer and innovator event series is designed to guide and support your journey, helping you to learn from the successes (and failures) of others, find like-minded individuals to invigorate your creativity and to provide a platform for you to share ideas.This event will see a line-up of leading Irish & British restaurant marketing leaders take to the stage to share their experience.

When: Monday 8th October 2018

Where: The Marker Hotel, Grand Canal Square, Docklands, Dublin 2, D02 CK38

 

EVENT AGENDA

 12.30 – 13.00    REGISTRATION

 13:00 – 14:00    GLOBAL INSPIRATION TO DEVELOP YOUR STRATEGY

James Hacon highlights inspirational restaurant and foodservice marketing from around the world, shares the latest trends and insights affecting the restaurant sector and talks about how to develop and structure a great marketing strategy, considering the metrics you should be measuring to understand if your marketing is effective

14:00 – 14:20    BUILDING A BUSINESS ON DOING GOOD

Michael Ingemann will share how Claus Meyer Restaurant Group developed a business around doing good, from the founding of Copenhagen’s NOMA to start the Nordic food revolution to creating a foundation that operates a restaurant in Bolivia to help overcome poverty in the country.

14:20 – 14:50    DIGITAL CASE STUDY

A leading restaurant marketer will give introduce how they effectively market their brand, sharing the tactics they choose and why. Speaker TBC.

14:50 – 15:20    TEA/COFFEE BREAK

15:20 – 16:10    DEVELOPING WINNING CONTENT

Mark Stretton shares how to master the art of creating content that tells a story & cuts through the noise for press and making the most of social media.

16:10 – 17:00    BETTER BOOTS ON THE GROUND

Emily Chambers shares top tips and tricks of winning local marketing tactics to drive bums on seats, sharing tried and tested business development tactics.

17:00 – 17:30    WHAT MAKES A GREAT EXPERIENCE

James Hacon interviews food critic Katy McGuinness on what makes a great experience, what she looks for and how she judges is a venue is worth reviewing.

 

 

SPEAKERS

James Hacon

A multi-award winning restaurant marketing & brand expert, James has worked with more than fifty hospitality brands in ten countries as a senior executive & consultant, including Jamie Oliver Restaurant Group, IHG, Thai Leisure Group, Casual Dining Group, Radisson Hotels, Krispy Kreme, Greene King & Sodexo. He specialises in refining and defining brands, understanding the market, facilitating strategic development and maximising growth opportunities.

 

Emily Chambers

The former Head of Marketing at the multi-Michelin starred Jason Atherton Restaurant Group, Emily has launched restaurants all over the world and led on developing a fine dining brand that could scale.

 

Michael Ingemann

The chairman of Claus Meyer Restaurants who own and operate a number of significant restaurants and food concepts all over the world from Michelin venues in Copenhagen to a food hall at Grand Central Station in New York.

 

Katy McGuiness

Food critic at the Irish Independent

 

Mark Stretton

A leading PR figurehead in the UK’s food and drink scene, Mark Stretton works with leading brands to define industry leading marketing communications strategies – these include the UK restaurant giant Casual Dining Group, a twenty unit strong upmarket cocktail concept Be At One, Benugo that has more than seventy grab and go outlets and Bord Bia, the Irish Food Board.

 

 This event is brought to you by: 

Think Hospitality

Restaurant & Hospitality Skillnet 

Restaurants Association of Ireland 

ABOUT THINK HOSPITALITY

Think Hospitality develop inspirational industry-wide and bespoke clients events, from conferences to workshops and study tours around the world. Their services extend to any business operating in or supplying to the hospitality sector.

They facilitate strategic planning, finding gaps in existing strategy, developing solutions to known problems and recognising opportunities for growth.

They invest and partner with early stage concepts with a bright future through cash investments and support agreements including:

  1. Three early stage multi-site restaurant & takeaway businesses
  2. A technology platform
  3. Two industry events
  4. A developing restaurant television show

 

 

ABOUT RESTAURANT & HOSPITALITY SKILLNET

The Restaurant & Hospitality Skillnet was established in 2017 by the Restaurants Association of Ireland (RAI) to provide training to those working in restaurants and the wider hospitality industry, from owners to managers, head chefs to commis chefs, and front of house service staff.

These courses help RAI members up-skill their current workforce and train those new to their business. This allows each member company to remain competitive, retain staff and ensure they have the necessary tools to stay relevant and deliver quality product and customer service in a very competitive industry.

To date in 2018, the Restaurant and Hospitality Skillnet has run 48 training courses with 512 trainees from over 159 different member companies. The trainees who attended the courses were from all levels across the restaurant business from owner, manager, supervisor, food and beverage staff to chefs.

 

ABOUT RESTAURANTS ASSOCIATION OF IRELAND

The Restaurants Association of Ireland was formed in 1970 with the initial goal of forming a strong lobby that would represent the industry at Government level on issues of importance to the Irish restaurant industry.

Nine branches were formed around the country, all of which still exist today. The Association’s efforts in 1986 to get VAT reduced from 25% to 10% and again in 2013 to maintain the VAT at 9% was the result of the expert lobbying of a group of dedicated restaurateurs on behalf of themselves and their colleagues.

Such successes have been repeated over the years, particularly in the areas of taxation, licensing, standards, curriculum development both at Irish Government level and also at European level.

The RAI now represents in excess of 2,500 members, with establishments representing full service restaurants, coffees shops, hotel restaurants, gastropubs, golf clubs and cookery schools. We also have over 100 trade partners, businesses that are our approved suppliers of products and services for restaurants.

 

NON – MEMBER PRICING

Early Bird until 24th September

Member Rate: €240

 

Normal Rate from 24th September

Member Rate: €360