PAYMAYA Enterprise and Courage Asia, in collaboration with the Philippine Young Chefs Club and Tourism Industry Board Foundation, Inc (TIBFI), presents the third edition of The Restaurant Investment Conference, with the theme “Beyond The Plate, Food Design Thinking”, on October 9, 2019, at the Conrad Hotel, Mall of Asia, Pasay City. It puts the spotlight on design thinking as a growing approach to expand the many possibilities of growing a company, and explore the many ways it can discover the many business opportunities to guide its growth. Featuring restaurant top operators, practitioners and restaurant owners, design experts, and operations professionals, the conference theme focuses on three areas of the hospitality industry’s relevant concerns: designing the atmosphere, designing the menu, and designing the customer experience.
The design insights of these remarkable visionaries will focus on how the atmosphere juxtaposes with the menu, the customer experience, and most especially, the brand. Latest design trends, green architecture and latest technology, including process outsourcing, will be tackled as an important ingredient in restaurant business investments. Featured speakers include ARCHITECT PAULO ALCAZAREN, head of PGAA Creative Design, Manila and a registered and licensed Landscape Architect and Environmental Planner, ARCHITECT GENE GO, licensed and registered Architect and Project/Process Development Consultant; Senior Managing Partner for GSN+p Architecture Studio, an Architecture and Interior Design Partnership, which has done significant projects such as McDonald’s, UCC Coffee Shops, Omakase, Kimono Ken, Friday’s, Bo’s Coffee, Kenny Rogers Roasters, Fish and Co., Italianni’s and Congo Grille among others, ARCHITECT LIZA MORALES-CRESPO, the principal of Liza Crespo Ecotecture, is an architect with a focus on sustainable design, the CEO of Philippine Geogreen Inc., and the founder of New York based Archisupply LLC, and ARCHITECT CATHY SALDAÑA – SIEGEL, the Managing Director and President of her own firm PDP Architects, and CEO of the design outsource company called Collaboration Authority, and one of the prominent female architects in the country.
As the heart and soul of the food business, the menu design affects all functions and facets of the business model innovation, regardless if the food business is homegrown or a foreign franchise, or a single, independent unit versus a multi-concept chain, or regardless of cuisine, of hero product, or product lifecycle stage. These thought leaders, with food design in their bloodstream, are some of the
drivers of the country’s restaurant industry. Featured speakers include CHACHA CALMA-JUINIO, Chief Operations Officer of Pizza Hut, Taco Bell and Dairy Queen, PAOLO SERRANO, Chief Operations Officer of Max’s Restaurant, ERIC DEE, the Chief Operations Officer of Foodee Global Concepts (Mesa, Todd English, Hawker Chan, and Tim Ho Wan to name a few), and EDNA BARIN, the Jollibee Food Corporation Country R&D head and Jollibee R&D head.
All customer touch points are summed up to be the definition of one’s experience. And in this experience economy, the factors range from the location, the accessibility, the social media and the other pertinent ingredients in making the experience unique, remarkable and simply amazing. Hear the various thought leaders on how the customer experience is designed, from ideation to inspiration to implementation. Featured speakers include HONEYLETTE PANGILINAN, relationship manager of PayMaya Enterprise, ALEXANDRA BUSTALIÑO, Head of Customer Experience of Goldilocks, SPANKY ENRIQUEZ, Editor-in-Chief of Let’s Eat! Star Sunday Supplement, and MYRA OCAMPO, head of Commercial Operations, Fort Bonifacio Development Corporation.
DANNY LIZARES, Managing Partner of Sierra Madre Capital, will keynote the conference with an investment overview, and MIGUEL ARANAZ, Design Thinking expert and facilitator, will end the learning session with a design framework.
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