On Friday 15 July 2022 Arena is delighted to bring together a number of hospitality and foodservice industry leaders to discuss ‘The Future of Eating Out’ at the stunning 5-star Rosewood Hotel in London.
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|10.30am||Arrival coffee and refreshments|
|11.00am||‘Preserving Customer Value in Times of High-Inflation’ plus audience Q&A|
|12.00pm||Drinks reception and canapés|
|1.00pm||Three-course seated lunch with wine|
|2.30pm||‘The Future of Eating Out’ panel discussion plus audience Q&A|
|3.30pm||Drinks and networking|
Eating out is on the road to recovery but it is facing continued challenges which means it cannot operate the same as it did before the pandemic. At Arena’s recent Savoy Lecture, IGD’s Chief Economist, James Walton highlighted the key headwinds affecting the sector including inflation, cost increases and cash-poor consumers. This event will explore these challenges in further detail and will discuss how suppliers and operators can work together to become more agile, dynamic and creative to succeed in the new world.
The event will begin with an informative presentation hosted by Prestige Purchasing’s Chairman, David Read and CEO Shaun Allen and will also include an in-depth interview with Andrew Selley, CEO, Bidcorp UK and Robin Rowland OBE, Operating Partner, TriSpan whereby David will be asking Andrew and Robin what major structural changes may be required in the sector and how can operators work with their supply chain to deliver affordability for the diner, whilst radically improving profitability.
Topics will also include:-
After our drinks reception and lunch in The Rosewood’s luxurious Ballroom, strategic advisor to the hospitality sector, Ann Elliott will host a powerful, insightful, thought-leadership panel discussion with a number of senior industry leaders.
We are delighted to welcome our panellists Julie Ennis, CEO Corporate Services, Sodexo UK & Ireland and Country President Ireland; Fred Turner, Retail Director, Fuller, Smith & Turner and Michael Bonsor, Managing Director, The Rosewood Hotel who will discuss:
The Rise of the Super-Experience: cost of living pressures facing consumers mean they may be going out less often and adopting a hybrid work-life balance, but when they do leave the home, their expectations of having a fantastic experience will be higher than ever. How can suppliers and operators ensure they are at the top of their game to create a better out of home experience both in the workplace and eating out for leisure purposes than consumers can get at home?
Opportunities and Innovation: we know that challenges can breed innovation. What new opportunities have arisen within the post-Covid world, how are businesses moving forward whilst at the same time ensuring innovation is being evaluated rather than just relying on gut feel?
Improving Efficiency and Productivity: the foodservice and hospitality sector are seeing costs rise at a rapid rate and companies must act quickly to examine every part of their business to see what can be done to improve productivity and efficiency. How can suppliers work with operators to deliver new solutions to become more efficient?
Customer Closeness: it is now more important than ever that businesses need to stay close to their customers to see what they want and what they need from the sector. Agility, dynamism and creativity is needed to succeed so how can supply partners help their clients understand how customer needs are evolving?
This event is for anyone working in the foodservice and hospitality sector either as a supplier to the industry or an operator within it. Regardless of your job role or whether you are at the start of your career, a senior manager or have 30 plus years experience, there is a lot to be gained and learned from this fabulous event. You will also have the opportunity to catch up with existing and new industry colleagues to build and cement those all-important business relationships.
As with all Arena events, guests will be able to view the guest list prior to the event to see who is attending and plan who they would like to meet.
Julie Ennis, CEO Corporate Services, Sodexo UK & Ireland, Country President Ireland
Julie is CEO of Sodexo’s Corporate Services business across the UK & Ireland, and also holds the position of Country President for Ireland.
In her combined roles, Julie has responsibility for leading the Corporate Services business across the UK & Ireland as well as the corporate governance and directorial responsibility for the Sodexo activities that operate across the island of Ireland.
With over 8,000 colleagues in the region’s Corporate Services segment, Sodexo provides clients with an integrated offering, including workplace strategy and design, food services, cleaning, concierge, asset management, security, laboratory and grounds maintenance services - enabling clients to focus on their core business.
Julie recently won the CEO of the Year Award at the Image PwC 2022 Businesswoman of the Year Awards for her role in leading Sodexo’s UK and Ireland corporate services business through a fast, dynamic transformation which was accelerated due to the Covid-19 pandemic.
An MBA graduate of the Michael Smurfit Graduate Business School, Julie previously held numerous senior management roles with Bank of Ireland in sales, proposition development, strategy and operations for various divisions of the Group.
Julie is a strong advocate of diversity and inclusion, and takes a leading role on Sodexo’s global gender balance network.
Andrew Selley, CEO, Bidcorp UK
Andrew has spent 23 years with Bidcorp primarily developing the Food Logistics business in the UK, as well as businesses in Turkey, the Middle East, the Baltics and Spain. He became CEO of Bidfood in 2014, and sits on the global leadership Foodservice Group within Bidcorp, Bidfood’s parent company.
Bidcorp has a shared focus on service excellence, sustainability, food innovation and delivering great value. Andrew was also appointed Chairman of the Federation of Wholesale Distributors in January 2017, handing over the role at the end of 2019. Prior to joining Bidfood Andrew’s career began at Coca-Cola Enterprises, where he worked his way up from Graduate Trainee to Trading Director of the wholesale division.
Robin Rowland OBE, Operating Partner, TriSpan
Robin spent 35 years in the restaurant/F&B sectors where he held several senior management roles. From joining Whitbread PLC in 1984, Robin has developed and led multiple pub and restaurant brands with leading UK hospitality sector PLC’s including Scottish & Newcastle and The Restaurant Group before joining Yo! Sushi in 1999. Over 18 years, Robin built Yo! Sushi from 3 to over 100 restaurants both in the UK and US. He has won several awards and in 2016 received his OBE for outstanding services to hospitality. Robin is also a Non-Exec Director at Fuller, Smith & Turner PLC, Caffe Nero and UKHospitality.
Michael Bonsor, Managing Director, Rosewood London
Managing Director of award-winning Rosewood London, Michael has over 21 years of experience in luxury hotel management. He began his career at an early age working alongside his parents at their hotels in Scotland before venturing to the US to work with Four Seasons Hotels & Resorts for 10 years in Boston, Toronto and New York. During which time he was Director of Restaurants for the launch of Michelin-starred restaurant L’Atelier de Joel Robuchon. Before his tenure at Rosewood London, Michael was at Claridge’s, first as Food & Beverage Manager and latterly as Hotel Operations Manager.
For those who tuned into the 2012 BBC series ‘Inside Claridge’s’, Michael will be a familiar face. Over the years, Michael has also acted as a spokesperson for the luxury service industry, giving talks to prestigious brands including Bentley, Jaguar and British Airways.
At Rosewood London, Michael looks after the hotel’s 308 rooms and suites, 11 event spaces and 3 restaurants and bars, which include internationally recognised Scarfes Bar and Holborn Dining Room. The hotel has garnered impressive awards under Michael’s management, including Best Hotel in London by Conde Nast Traveller, Best Hotel by GQ and Hotel of the Year by The Caterer, but to name a few.
Fred Turner, Retail Director, Fuller, Smith & Turner PLC
Fred Turner is the Retail Director at Fuller, Smith & Turner PLC, with responsibility for over 200 managed pubs and hotels. He joined Fuller’s in January 2013 in an operational role, overseeing 16 pubs along the M4 corridor, before taking charge of Fuller’s tenanted operation, comprising 180 pubs, in September 2015. In June 2019, Fred was promoted to the PLC Board and his current role. Fred was also responsible for project managing the sale of the Fuller’s beer business to Asahi.
Prior to joining Fuller’s, Fred spent four years at Grant Thornton UK LLP, where he qualified as an ACA accredited charted accountant. During his tenure, he held a variety of roles including working in corporate finance and on pre-insolvency and pre-pack administration projects.
With a degree in Civil Engineering from Bristol, Fred has also undertaken an Advanced Leadership Programme at Cass Business School and attained his Wine & Spirits Education Trust Level 3 with distinction. He has a passion for wine that complements his obvious love of beer as a fifth generation Turner.
Ann Elliott, Hospitality Strategist
Ann has over 30 years’ experience of living and breathing hospitality. She works with businesses to solve strategic questions by focussing on customer needs, cutting through the noise and getting to the crux of an operator challenge. Ann understands and loves the industry bringing insight, people and creative solutions together. Supporting and connecting industry leaders and giving them a chance to grow, network and most importantly have a voice is incredibly important to her.
She is a NED, a speaker and facilitator, a co-founder of Plan B mentoring, a founder of the Hartwell Dinner Group, an Arena board member and a member of both the UKH events and casual dining committees.
David Read, Chairman, Prestige Purchasing
David established supply chain consultancy Prestige Purchasing in 1998 and since then it has become recognised as the thought leader on procurement and distribution within the Foodservice sector. The company’s annual Foodservice Price Index event has become an important part of the sector’s calendar, and is widely respected as the major source of insight into historic and future food market performance. David has previously sat on the Board of the Academy of Food & Wine Service, and has spoken at World Travel Market and the Food Ethics Council Business Forum. He writes extensively in the trade press, and has appeared on BBC Breakfast, and BBC Radio 4’s You & Yours discussing food inflation, and the future of food and drink in the UK.
Shaun Allen, CEO, Prestige Purchasing
With more than 20 years in the food industry Shaun has held several management and leadership roles within the manufacturing sector working with the major UK supermarkets and across B2B. Shaun has a deep knowledge and experience in managing supply chains across the globe and having spent an extensive time within Meat, Poultry and Dairy he is passionate about the importance of sustaining a strong farming industry in the UK.
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Event Bookings Terms and Conditions:
For bookings cancelled 28 days or more before the event, a full monetary refund will be given. For bookings cancelled between 21 and 28 days prior to the event, a credit against a future event will be given. No refunds or credits will be given less than 21 days before an event. No refunds or credits will be given for non-attendance of the event.