What makes a successful food and beverage concept? How does one translate from a good concept to a commercially viable and financially profitable F&B operation? Where does inspiration for innovation come from? What guarantees success for today’s innovation and will prevent it from becoming tomorrow’s failure?
Find out the answers to these pressing questions at the TOP MENU MASTERS Annual Foodservice Conference with the theme of “The Business of F&B Innovation” on February 1, 2017, 10am-5pm at EDSA Shangrila, Mandaluyong City. This will be a one-day conference, featuring leading foreign and local thought-leaders as speakers and panelists.
Savor the latest food business concepts and its key success factors from today’s innovators, movers, and shakers from the food service and hospitality industry with a cross section of business operations, from marketing to human resources, from information technology to kitchen equipment, from design to product innovation.
Leading the powerhouse cast of speakers for the food service conference are Amor Maclang of the GeiserMaclang Communications Group, Gary De Ocampo, CEO of KANTAR/TNS, Miguel Mercado of Ogilvy and Mather, Chef Steven Carl, Co-Owner of the Grind Burger Group, Liquid Chef Kalel Demetrio, Chef Tim Abejuela, Corporate Executive Chef of the Max’s Group, and Margot Torres of McDonald’s Philippines.
These thought leaders and experts offer a diverse plethora of perspectives, with case studies that will make existing food businesses to rethink their strategies and tactics. This international business conference gathers chefs and culinarians, operators and executives, strategists and technocrats, food producers, and concept creators.
This business conference is powered by Courage Asia Management Consulting and www.dineph.com and is co-presented by the Philippine Young Chef’s Club. For inquiries and registration, please contact Camille Pabilic at (0935) 3112668 or e-mail at firstname.lastname@example.org.