AGENDA

Restaurant Franchising & Innovation Summit | Europe 2018

MONDAY / 16 JULY 2018

4:00 pm | Registration opens

5:00 pm | Opening Keynote Session

Making a Killer Comeback

Andrew A. Wiederhorn has served as the President and Chief Executive Officer of leading global franchising company FAT Brands Inc. since its formation. Andy has served as the Chairman of the board of directors and Chief Executive Officer of Fatburger North America, Inc. since 2006 and the Chairman of the Board and CEO of Buffalo’s Franchise Concepts, Ponderosa Steakhouse, Bonanza Steakhouse and Bonanza Steak & BBQ since their respective acquisitions. He also served as the Chairman of the board of directors and Chief Executive Officer of Fog Cutter Capital Group Inc. since its formation in 1997.

KEYNOTE SPEAKER 

Andy Wiederhorn
Chief Executive Officer
FAT Brands

6:00 – 8:00 pm | Opening Reception
Join us at the start of the Summit for a chance to network with attendees, speakers and sponsors over cocktails and hors d’oeuvres.

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TUESDAY / 17 JULY 2018

8:00 am | Registration & Breakfast

8:45 am | Opening Remarks

• Cherryh Cansler | Director of Editorial | Networld Media Group

9:00 am | General Session

So You Think You’re Ready to Franchise?

This session features three emerging restaurant brands that have either barely dipped their toes into the franchise pool or on the verge of diving in. They’ll tell attendees, along with a panel of expert franchise advisers, why they think their concept is franchise-worthy.

The experts will give feedback on the concepts’ franchise models and give advice on how to help them succeed.

PRESENTERS
• Shane Chorley | Partner | Chorley’s Sauces & Chorley’s Restaurant
• Mika “Pikkis” Tuomonen | The Burgermeister and Herkko Volanen | Commander-in-Beef | Social Burgerjoint

ADVISERS
• Christopher Brinkley | Director, Investor Relations | World Franchise Associates

10:00 am | Refreshment Break

10:30 am | Panel Session

Upgrading Your Delivery Game

Delivery is hotter than ever as customers expect high-quality, yet economical food delivered in minutes. And it’s no longer a pizza and sandwich issue; every type of foodservice franchise from sushi to burgers are competing for marketshare.

This session will explore the available tools to help brands deliver a faster, cheaper and more accurate delivery experience.

PANELISTS
• Tommi Tervanen | CEO | Kotipizza Group
Alice Theunissen | Director of Operations & Development | New York Pizza
• Thayer Wiederhorn | CMO | FAT Brands

  • Sponsored by Bringg

11:30 am | Refreshment Break

12:00 pm | Panel Session

Cutting the Costs of Doing Business

Obtaining the funding to open a full-service kitchen may seem nearly impossible these days, but there are a variety of ways to cut costs. From renting kitchen space and embracing food halls to exploring mobile operations and streamlining processes, this session will help you nurture your business without facing some of the usual restrictions.

PANELISTS
George Bertram | Commercial Director | Rocket Restaurants
Steven Novick | Founder | Farmstand

1:00 pmLunch & Learn

  • Sponsored by Middleby Corporation

2:00 pm | Panel Session

Creating Craveable Food and Experiences to Liven Up Your Menu and Drive Traffic

Your menu is the No. 1 way in which your brand speaks to customers, so incorporating the latest menu trends is just as important as offering unique food items that customers can only get by visiting your concept. Striking the right balance between the two is a must, so this panel dissects the science, myths and the secrets to creating menus that result in “return-for” restaurant visits.

PANELISTS
David Baer | COO | Firenza
Ron Simpson | Co-Owner | The Avocado Show
Maxine Vogt | Research Analyst | Euromonitor International

3:00 pm | Refreshment Break

3:30 pm | Small Group Discussion

Brain Exchange

The Brain Exchange breaks attendees into small groups to discuss some of the most pressing issues facing restaurant operators today. These informal group discussions allow attendees to learn from one another’s mistakes and successes.

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6:30 – 9:30 pmDinner Party

After a full day of informative and inspiring sessions, get ready for an evening of great food and great conversation. The dinner party is included with your Summit ticket at no additional cost.

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WEDNESDAY / 18 JULY 2018

8:00 am | Breakfast

9:00 am | General Session

Three:15

In this session, you will hear three 15-minute, thought-provoking talks that will leave you challenged and inspired.

How Restaurants Can Get Gen Z to Come to the Table
Alex Gallagher | CMO | UNiDAYS

Well-Being at Work: How LEON has aligned its employer brand to the consumer brand
Marco Reick | People Director | LEON Restaurants

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10:00 am | Refreshment Break

10:30 am | Panel Session

Feng Shui Your Way to Increased Profits

Most franchises must find a way to operate in as little as space as possible, which can often lead to cramped kitchens and packed dining rooms. Both create chaos and unhappy employees and customers, which leads to turnover and a decrease in profits.

This session will show you how to reconfigure dining rooms and kitchens as well as how to choose equipment and partners to help you get the most out of your space.

PANELISTS
Laura Rea Dickey | CEO | Dickey’s Barbecue Restaurants

MODERATOR
Melissa McCormick | SVP, Global Sales, Service & Marketing | Taylor Company

  • Sponsored by Taylor Company

11:30 am | Refreshment Break

11:45 am | Panel Session

Preparing Your Leaders to Go Global

After deciding to franchise outside your home country, the next step is finding the right person to undertake that massive responsibility. The ideal candidate will have the perfect balance of respect for the corporate brand and the passion for the area in which the company is targeting.

This session will not only discuss how to choose the right leader from within or outside your brand to expand your global footprint, but will also talk about the tools the franchisor must give to that leader in order to ensure success.

PANELISTS
Jerry Gamez | Partner & EVP, Chief Development Officer | Consumer Investment Partners AG
Daniel Spinath | Founder & Managing Director | Crepeaffaire
Judd Williams | International Development Director | Boparan Restaurant Group

12:45 pm | Lunch

1:30 pm | Panel Session

Joining the Clean-Movement Trend without Losing Profits and Customers

The trend of ditching chemicals and preservatives isn’t going away, but that doesn’t mean it’s easy to remove them from the menu. It can be expensive, time consuming and may even leave a few loyal customers angry about losing their favorite menu items.

Experts on this panel will share how and why they cleaned up their menus without isolating customers or losing too much money.

PANELISTS
Peter Fagerholm | CEO & Co-founder | FRIENDS & BRGRS

2:30 pm | Refreshment Break

4:00 pm | Summit adjourns

Agenda and speakers are subject to change.

View last year’s agenda.

Tell Your Friends

Save 15% off attendee registration

Refer three friends or colleagues and you’ll all receive a discount code to save 15% off registration (qualfied attendees only). Sign up early to save even more.

Hotel Reservations

Grange City Hotel
Rate: 7/14-16 £151.00/night &
7/17-18 £201.00/night*
Deadline: 16 June 2018
Booking reference number: CTO168626

Call +44 (0) 20 7863 3700 or email city.reservations@grangehotels.com and mention that you’re attending the Restaurant Franchising & Innovation Summit. Use booking reference number CTO16826 to receive the discounted rate.
* Subject to availability at time of booking.

Sponsorship Opportunities

Sponsoring the Summit will put you in meaningful conversations with executives in your target market. Opportunities are available for almost any budget. Download the Sponsor Prospectus to learn more.

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