PANEL SESSION / TUESDAY / 17 JULY 2018 / 12:00 PM
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.
George Bertram | Commercial Director | Rocket Restaurants
George has worked in the hospitality industry since leaving school. He worked his way up from the bottom and has worked in Night Clubs, Style Bars, Hotels and Restaurants, with his passion being casual dining Restaurants. He has previously worked for some of the largest operators in the market and is now the Group Commercial Director for Rockets Restaurant Group which comprises of Eddie Rockets, Rockets, Counter Burger and Flash Harry’s.
Paul Hurley | Founder | Dum Dum Donutteries
Entrepreneur & Artisan doughnut chef Paul Hurley is the Founder of Dum Dum Donuts and since 1997 he had the vision to create ‘The Best Donut In The World’. Although a grand statement, Paul, or ‘The Donut Guy’ as he has become known, believed this has to be at the heart of the brand. Our entire Dum Dum team of Donuteers are pastry chefs or apprentices who have a real passion for good honest food. We are an independent British company that offers high quality, natural artisan doughnuts that are uniquely baked fresh every day. With successful outlets in Shoreditch, Brighton, Westfield London and Intu Lakeside.
Steven Novick | Founder | Farmstand
Steven grew up in a working class family in Milwaukee, Wisconsin across the street from a farm. Survived cancer in 2006 and set (and has now achieved) three goals: become closer to friends and family; see the world (finish climbing the Seven Summits including Everest); and start a healthy food business. Farmstand is a healthy and sustainable food tech company founded in London in January 2016. The company offers breakfast, lunch, dinner, drinks and snacks. They operate 17 multi-format Farmstands in London. They sell their products via 3 distribution channels: their fast-casual restaurant, at corporates and online.
Stacey Kane | CMO | Mahana Poke & Firenza Pizza
Stacey Kane has more than 22 years of experience working with multi-unit restaurant chains. Stacey is part of the launch team of Mahana Poke, an innovative fast casual experience that will open its first location later this year. In 2016, Stacey joined Firenza Pizza a leader in the premium fast casual pizza segment. Prior to that she served as the Chief Marketing Officer of the 35 unit comfort casual chain, East Coast Wings + Grill for almost 2 years. In 2007, Stacey started at California Tortilla, where she was known for her incredible creativity as the VP of marketing.