Hear industry leaders speak on topics ranging from trends, vision, skills to fine dining, foodservice design and more at the HoReCa Theatre.
Seize the chance to learn from industry leaders at a series of free seminars that will be conducted at the HoReCa Theatre.
View All Speakers
10:30 – 11:20
Levelled Up – Decoding Consumer Data to grow Hospitality for the next Decade
Learn from Google datasets what consumers are focused on when it comes to travel and leisure trends. How to best position your foodservice industry or hospitality brand when you know that:
– Consumers increasingly seek participatory content and use online interaction as a means to share experiences
– Digital advancements enable inclusivity and promote the fundamentals to universal design to address unmet consumer needs in the region
– Next generation consumption driven by an ethos of rational purchasing
11:30 – 12:20
Changing Tastes of Millennials and Gen Z in ASEAN
Based on GlobalData’s studies and insights into demography globally and in the region, this presentation looks at the market potential for millennials (born after 1980) and Gen Z (born after 1996) and their likely impact on the hospitality sector in the 2020s. How can hotels, restaurants and cafes capitalize on these changing habits?
Key Accounts Director
12:30 – 13:20
HoReCa Heroes of Tomorrow: Challenges, Trends & Best Practices for Industry Talent
Ranked world’s best Hospitality & Leisure Management school, EHL has been awarded the “Best Innovation in Education” at the Worldwide Hospitality Awards 2019 for our Bachelor in International Hospitality Management program, following the new multi-campus study options and entrepreneurial support provided to students. This international distinction confirms the strong recognition of EHL by the hospitality industry.
Regional Manager APAC
École Hôtelière de Lausanne (EHL) – Swiss Hospitality Management School in Lausanne, Switzerland
14:30 – 15:20
Telling Yesterday’s Stories Tomorrow: Modernising Grandma’s Recipes for the Global Diner?
Australia-raised Basque chef Aitor Jeronimo Orive is on a journey to rediscover his Basque identity while giving the cuisine his own modern spin. After years of cooking modern European fare, Rishi Naleendra of Cheek by Jowl is embracing his Asian roots by opening a new Sri Lankan eatery in 2020. The two young chefs share more about the rewards and challenges in their journey to discovering – and modernising – their heritage for Singapore’s cosmopolitan melting pot.
Chef Aitor Jeonimo Oricve
1 Michelin Star
Chef Rishi Naleendra
Cheek by Jowl
15:30 – 16:20
Environmental Sustainability in the Culinary Business: Leapfrog through Innovation
This session will focus on sustainable best practices that boost your efficiency as well as bottom line. A ‘how to guide’ for innovative practices and smart equipment solutions for your operations. The focus will be on the following:
1.Energy/resource saving equipment
2.“Plant Forward” concept for menu planning and sustainable food purchasing practices
3.Food waste reduction management
Clara Ming Pi
Foodservice Consultants Society International (FCSI) Asia Pacific Division (APD)
Meet the Mentors – Hidden HoReCa Heroes: Designing for Food beyond the Feed
Understanding the next wave of sophisticated diners and conscious consumers by sharing firsthand knowledge and experience. Unfolding the hidden touchpoints to keep up with the trend drivers via concepts, experience and brand narratives.
Vice President, CKP Hospitality
Principal, LEVELS Studio
The Cross-Disciplinary Hospitality Entrepreneur: A Recipe for Success
Cross-disciplinary entrepreneurial skills beyond food & beverage are essential to succeed in hospitality. A healthy understanding of risk management, organisational strategies and steady improvements of the business plan are commonplace in good companies.
This seminar will focus on:
1. Leading managers to develop organisational and governance strategies
2. Manage risk across business units
3. Innovate the customer experience by understanding tourism and trends
Chief Executive Officer
At-Sunrice GlobalChef Academy
Farm-To-Table Cooking in Farm-Scarce Singapore: A Truly Sustainable Practice or an Urban Myth?
Young Singaporean chef LG Han regularly visits Kelongs and farms across Singapore to source unexpected local ingredients such as oysters, crayfish and crocodile meat. Currently, over 90% of the ingredients on his menu are locally grown. But can restaurants truly run their operations using only locally grown ingredients? Chef and local farmer Jingkai discuss the challenges and the opportunities.
Chef LG Han
Wong Jing Kai
Ah Hua Kelong
Food Service Design by 2025: The Kitchen and Bar
From drawing of your kitchen layout to adopting to the latest technologies, your bar and kitchen design must be planned for success. This session will focus on the following:
1. Embracing the latest technology, and it’s not all about robots
2. OMG, my kitchen is shrinking
3. Who borrowed my 3D printer?
Director, MTD Hospitality Consulting
Director / Chair, FCSI Asia Pacific
HoReCa goes Digital: Revenue Optimisation in F&B through Data Analytics
“Revenue Management in F&B using Data Analytics and Digital Marketing”
A practical approach to solve current and future pressures onto your business by applying simple tools to your everyday operations. Successful revenue management requires the right mixture of selling techniques. For example, the usefulness of right social media will result in higher exposure, optimal conversion rate, In return, increased customers’ satisfaction level and repeat patronage. Therefore, it is paramount to understand why some social media works and others don’t.
Special focus areas: 1. Bars 2. Clubs 3. Catering
Dr Detlev Remy
Singapore Institute of Technology (SIT)
Culinary Arts & Service: Eastern Meets Western Cuisine
Chef Aaron Goh will share how an education in Culinary Arts will help you to manage the growing expectations of discerning customers in the F&B industry. Trained in Western cuisine, Chef Aaron elevates the sensory experiences by infusing his dishes with an Asian touch.
Restaurants and the “Research Lab” – Further Food Education or a Fodder for the Chef’s Ego?
Brazillian chef Ivan Brehm moved to Singapore to open Nouri after working in the research and development kitchen team in Heston Blumenthal’s 3-MICHELIN-starred Fat Duck restaurant in the UK. In 2018, he started Appetite, a research lab extension of Nouri, which works with over 14 researchers around the world to document his food experiments in “crossroads cooking” in an academic manner.
Chef Ivan Brehm
Learning, Loyalty & Experience: Fundamentals of a Food Business
Becoming a restaurateur is being an artist, an accountant, an event manager, a supply chain expert and a HR specialist. Passion is what drives successful food service owners and this passion is fuelled by learning, loyalty and creating experiences.
This session is a practical guide on the fundamentals of:
1. Learning from your customers, peers and employees
2. Financial control through technology tools and solutions
3. Experience creation to set yourself aside from the masses, the key values of any business
Managing Director, Stevesidd.com & Catering HQ
HoReCa Markets I – A Singapore Perspective on Trends, Developments and Opportunities
Geared towards suppliers that cater to the HoReCa market for equipment, foodservice, hospitality style and F&B in Singapore.
HoReCa Markets II – A Philippine Perspective on Trends, Developments and Opportunities
Angled at suppliers and exporters to the Philippine HoReCa market for equipment, foodservice, hospitality style. How to enter and succeed in the Philippines.
Association of Purchasing Managers of Hotels and Restaurants of the Philippines (APMHRP)
Angled at suppliers and exporters to the Indian HoReCa market for equipment, foodservice, hospitality style. How to enter and succeed in India.
13:30 – 14:20
More free seminars are taking place at the Hospitality 4.0 Dreamcatcher theatre.
Hot trending topics that will be covered include technology, innovation, trends, sustainability, intelligence, business and service.
Find out more
Online pre-registration for visitors will recommence closer to the show dates.
Pre-register your visit to enjoy perks such as savings of SGD80 on admission fee, access to online business matching portal prior to show, print your own badge for direct entry to exhibition halls, and more!
Join Mailing List
Food&HotelAsia (FHA) has evolved into 2 mega events, FHA-HoReCA and FHA-Food & Beverage. The two dedicated shows offer a more focused yet still comprehensive trade platform covering the food & hospitality industry with two distinct identities and differentiated offerings.
Explore FHA-Food & Beverage:
Visit FHA-Food & Beverage
We’re happy to help answer any queries you might have of the event. Simply drop us a note.