Tuesday 1 March 2011: CONFERENCE DAY 2

Franchising workshop: Sunday 27 February  | Conference Day 1: Monday 28 February  |  Conference Day 2: Tuesday 1 March

Rapid population growth and lifestyle diseases like obesity are increasingly present in our societies. How can the industry work together to guarantee an abundant supply of healthy food for people everywhere in the world to protect both people and ecosystem?

Craig F. Binetti, President, DUPONT NUTRITION AND HEALTH
 

• Overview of the growth in casual dining in the UAE
• Projected growth rates
• Drivers of growth
• Hot casual dining concepts
• Locally-created concepts
• Innovative marketing techniques
• Room for growth/gaps in the market
• Supplying the casual dining sector

Stefan Breg, Chief Worrier, TRIBE Restaurant Creators

• New technologies
• Product Innovations
• Business Concepts

Christian Falkenstein, FALKENSTEIN

• Discovering unfulfilled needs
• Risk planning
• R&D (in short timing)
• Process engineering
• Implementing and positioning
• Profit creation and trend setting

Frank Andreu, General Manager, KHAZAN MEAT FACTORY
 

• Striking the balance between affordability and innovation
• Measuring the environmental impact of packaging
• Fresh: Increasing shelf  life and meeting regulatory requirements
• Reviewing new innovations in packaging and consumer trends

Heike Van De Kerkhof, Director - Packaging & Industrial Polymer, DUPONT
 

Middle East Consumption Trends:

• Where is the growth?
• Who wins, who loses?
• The Big issues - Price points

Markets under the Radar - Iran and Iraq

• Opportunities and Challenges

What's new in the region?

• Niche products and their place
• Opportunities through modern retailing

Thorsten Hartmann, Director, IMES Research
 

How to make sure your project is as successful as you expect it to be. A panel of experienced FCSI Consultants will discuss some of the tips, tricks, perils and pitfalls that can make the difference.

FCSI is the worldwide leader in Foodservice and Hospitality Consulting.

Moderator: Tony Galvin, Chair of FCSI EAME
 

• Global market overview
• The nontraditional food market
• Growth markets
• Trends and new areas for producers

Dato’ Seri Jamil Bidin, CEO, Halal Industry Development Corporation, Malaysia

• Global trends and the Middle East customer
• Regional health and nutrition demands
• Controlling obesity and diabetes through functional foods
• Ingredients innovations and applications

Dr. Philippe Fouler, Market Development Manager, ME & Latin America, ROQUETTE

• Polarisation of casual dining to either quality or value e.g. Jamie’s Italian / Bill’s Produce Store (UK), Mazzo / Proef (Netherlands) or Marion’s Gastro Diner (Stockholm)
• These brands have dramatically moved the game on with very high quality food and service in a casual setting. Or at the other end uber-value seen by the likes of Europe-wide Nando's. Don’t get stuck in the middle!
• Cycle of innovation has shortened. Is one or even two menu changes a year enough?
• How can the  bigger (multi national) brands innovate as quickly as the smaller “bespoke” operators
• Discount cul de sac - beware of getting stuck in a discounting battle with no way out, a big issue in the UK and mainland Europe

Alec Howard, Head of Food & Restaurants, PLANET FOOD

Sunday 27 February  |  Monday 28 February  |   Tuesday 1 March