Harry McKinley, Editor, Supper Magazine
Your seminar host:
Heleri Rande, Consulting Editor, SUPPER Magazine

Heleri is the Consulting Editor of SUPPER Magazine, an international publication covering global hospitality food and beverage, so she is well placed to be chairing the seminar sessions at TO THE TABLE Europe.

 

Erik Nissen Johansen

Tuesday 17th April, 09:00 – 10:00

Innovating & Engaging - the Story of Award-Winning Restaurant Design

Erik Nissen Johansen, Creative Director & Founder, Stylt Trampoli AB

Award-winning restaurant designer Erik Nissen Johanssen will share his inspirations, story telling skills, design credentials and sense of humour and how he pulls this all together into engaging restaurant concepts and memorable design.


René van Camp Guy Heksch Tim Mutton Jason Holley

Tuesday 17th April 13:50 - 14:50

Redefining Luxury for the Future of Restaurant Design

Guy Heksch, Vice President - Pure Grey, part of Marriott International
René van Camp, Head of Restaurants and Bars – Europe, InterContinental Hotels Group
Jason Holley, Director, Universal Design Studio
Tim Mutton, CEO & Founder, Blacksheep

As new brands are introduced to focus on the needs of a new generation, there is a shift in the definition of luxury that is redefining how hotels are designed and how they operate. With new technologies, new ways of working and being social, attitudes are changing and new challenges are emerging. How do restaurants and bars evolve to face this new generation of guests and what is the future for luxury dining?

 


Argot Murelius Michael Butler Eszter Palagyi

Wednesday 18th April, 09:00 – 10:00

Navigating the Arbitrary World of Restaurant Ratings and Lists

Michael Butler, Director of Food and Beverage, Europe Africa and Middle East – Hyatt International
Argot Murelius, Executive Editor - 12Forward by White Guide
Eszter Palágyi, Head Chef, Costes Restaurant

From professionally awarded Michelin Stars through to guest ratings on Trip Advisor, and every ‘Top 10’ list in between… How do we discern which ratings are worth their salt when a scam restaurant in a shed can make to the top of London’s dining venues on Trip Advisor? This discussion will navigate the details, the ethics, how technology can work with us or against us, how this all builds your online reputation and ultimately, how this influences your future customers.


Wednesday 18th April, 16:20 - 17:20

Restaurant Tour & Chef Demonstration