Hospitality 4.0 Theatre Program

Content Sessions

The new Hospitality 4.0 experience zone is to highlight innovative solutions in three distinct areas – restaurant, kitchen and hotels – as well as features a four-day content program with international thought-leaders discussing the future of hospitality. The feature also incorporates a start-up village and features the inaugural Hotel Innovation Challenge Asia (HICA) 2022.

Hotel Innovation Challenge Asia (HICA) 2022 is looking for Asia’s next great hospitality solution. We want to find the best new entrepreneurs and solution providers for an industry that is seeking to optimize for re-opening and address crucial problems in five key areas for a rapidly changing industry.

Seating capacity is limited for each seminar, registration is strongly encouraged.
Registration for seminars is a 2-step process:

1st step: registration for the tradeshow including questionnaire,
2nd step: register for onsite events/seminars (FHA-HoReCa).

PROGRAM SCHEDULE

Time TITLE

Day 1 – Hotel Innovation Challenge Asia

Hotel Innovation Challenge Asia (HICA) 2022 is looking for Asia’s next great hospitality solution. We want to find the best new entrepreneurs and solution providers for an industry that is seeking to optimize for re-opening and address crucial problems in five key areas for a rapidly changing industry. Join us for an exciting day that also includes the ITM launch and numerous industry-led seminars.

Hotel Industry Announcement

An announcement pertaining the hotel industry will be made by the Ministry of Trade & Industry Singapore to catalyze innovation, create new revenue streams and encourage companies to capture new growth opportunities. As Singapore emerges from the pandemic, it is critical for the hospitality sector to reposition itself to seize new opportunities and adopt solutions to future-proof operations.

11:30 – 11:50

Keynote – Bear Robotics

John Ha

CEO, Bear Robotics Inc.

As of 2019, Singapore has 658 industrial robots per 10,000 workers. This is the second highest robot density in the world, trailing only South Korea so automation is a key area that operators are focusing on to improve their businesses. Discover food service robot startup Bear Robotics which develops solutions for restaurants that grapple with labour shortages but want to create elevated experiences nonetheless.

Bear Robotics has already shipped more than 5,000 Servi food service robots, which carry food and drink between kitchen and tables, and partnered with industry players such as Denny’s, Chili’s and Pepsi.

The California-based startup aims to expand beyond its home market and Japan and South Korea, where it has partnered with SoftBank and KT respectively, into Europe and Southeast Asia amid hospitalities’ labour shortages. This keynote is to anticipate a discussion on challenges that the industry is facing today through smarter solutions to address labor challenges.

12:00 – 12:45

Hospitality Today: Robotics, Automation & Labor Shortages

Ahmed Disokey

Group Vice President, IT, AccorInvest

John Ha

Director, Bear Robotics Inc.

Tim Hill

Key Accounts Director, GlobalData

Marcel NA Holman

Vice President, Hotel Operations, Pan Pacific Hotels Group

Moderator: Matthew Stephens

Managing Director, eHotelier

The high-touch hospitality sector is continuing to experience significant disruption even in the covid- adjusted economy as the ongoing labor shortage is keeping many establishments from operating at full capacity. Services are curbed, revenue streams are limited, and the customer experience lacks behind. Strategic investment into robotic technologies that support operations can open up capacities are one way of addressing the staffing problems. Equally, wages in hospitality operations appear unsustainable as the industry is trying to fill positions though conversely inexperienced staff impacts the productivity. This roundtable is to discuss:

  • Investing in operations for efficiency and customer care
  • Leading adopters and vendors in APAC
  • Consumers acceptance of robot service
  • Maintain costs while differentiating the physical product
  • Reshaping F&B offerings
13:00 – 13:30

Hospitality in the Virtual Era and What it Means for Revenue, Service and Innovation

Greg Condon

Associate Director of Hotels & Leisure, Colliers International

While it won’t replace physical real estate, just as e-commerce hasn’t entirely displaced brick-and-mortar retail, the metaverse adds a new layer of potential opportunities for businesses and investors. But can virtual worlds generate tangible value for occupiers and investors?

13:30 – 14:00

Short Break

14:00 – 14:30

Hotel Innovation Challenge Asia 2022 (HICA) Finals

Ming Fai Wong

Chief Technology Officer, Singapore Tourism Board (STB)

Judge: Nicholas Cocks

Founder, Managing Partner, Velocity Ventures

Judge: Fabien Linsay

Vice President, Head of Operations (Corporate), Frasers Hospitality Pte Ltd

Judge: Gino Tan

Country General Manager, The Fullerton Hotels and Resorts

Judge: Chew Han Wei

President, Hospitality Information Technology Association Singapore (HITAS)

Moderator: Matthew Stephens

Managing Director, eHotelier

Jointly organised by the Singapore Hotel Association (SHA) and FHA-HoReCa with support from the Singapore Tourism Board (STB), the Hotel Innovation Challenge Asia (HICA) 2022 is looking for Asia’s next great hospitality solution. We want to find the best new entrepreneurs and solutions for an industry that is optimizing and addresses crucial problems in five key areas: Service delivery, Manpower, Data analytics, Sustainability, Housekeeping, Open category (agnostic).

Meet the five industry experts and judges of the Hotel Innovation Challenge Asia and get their take on which solution might be a gamechanger for the industry.

14:30 – 15:30

HICA Finalist Pitching Sessions

Meet the eight finalists of the inaugural Hotel Innovation Challenge Asia and hear their pitch on how to solve hospitalities most pressing issues:

  • Biszu Pte Ltd
  • Evercomm Singapore Pte Ltd x Stacs
  • Unifocus (formerly known as Knowcross Pte Ltd)
  • Ledr Pte Ltd
  • Green Eco Technologies x Life Lab Co
  • Sigma.3 IT Services (Hospitality) Pte Ltd
  • Sparklehaze
  • Vouch Sg Pte Ltd

The selected companies are to present their solutions through a format of five-minute pitches to the judges on the Hospitality 4.0 feature stage. At the end of each presentation the judges are to give their feedback and cast their votes before declaring the “HICA 2022 Winner” at the end of all pitching sessions. A second, “HICA 2022 Audience Choice Award” will also be given out at the end of the show to the solution most endeared by FHA delegates. Visitors can cast votes through a QR code during the tradeshow.

15:30 – 15:45

Counting the Votes

Short break to collate the final judge votes.

15:45 – 16:15

HICA Judging & Winner Announcement

Who will win the inaugural Hotel Innovation Challenge Asia? What do the judges have to say about the solutions of the invited finalists? Join us to find out.

PROGRAM SCHEDULE

Time TITLE
10:50

Day 2 – Destination Reimagined: Hotel & Restaurant

Day 2 of Hospitality 4.0 will feature a industry thought leadership around the topic of reimagined destinations, reshaping experiences and delivering value despite the impacts of Covid. Furthermore, you can follow dedicated masterclasses by Foodservice Consultants International (FCSI) on sustainability and the future of foodservice as well as the “Consultant of the Future” competition. Join us for an exciting day ahead on during which you have the chance to meet some of the driving talents of the hospitality industry.
11:00 – 11:45

Hotel, Design & Experience: Elevating for the Next Decade

Ben Gregoire

Principal, Levels Studio

Sam Sheldon

Senior Creative Strategist, EDG Design

Vicky Jian

Project Director, Horwath (HTL)

Andreas Krämer

General Manager, InterContinental Singapore, IHG

Matthew Stephens

Managing Director, eHotelier

The hospitality experience is being shaped by guests’ demands for convenience, authenticity and memorability. Designers, consultants and principals are working hard to reflect the values and brand messaging into any of the surroundings or experiences that guests come in contact with. Good designs are impacting the value creation and form communities that result in high retention rates.

As the pandemic dramatically changed how, if and why we travel, the current business environment is prone to have investments cut in areas that used to be untouchable. Covid brought about a rethink on brand positioning, customer value, experience that is coupled with risk management from ownership, operations to service delivery. The industry’s multitude of challenges impacts a clear vision for the future in hospitality experience and what it should look like in the next decade. Join us for a conversation on:

  • The best new hotel and F&B concepts coming out of Covid
  • Connected experiences: Winning features and products to incorporate
  • The owners’ perspective
  • Refreshing concepts or timeless classism?
  • Does the destination determine the design?
  • Delivering lifestyle for Millennials and brand image
  • Can you marry large audiences or with bespoke, private individualism?
11:50 – 12:05

Fireside Chat – Oddle: Digitize and Future-Proof Profits and Operations

Jonathan Lim

Founder, Oddle

Mr. Liew

Owner, Keng Eng Kee Seafood

Moderator: Matthew Stephens

Managing Director, eHotelier

Built for restaurants by restaurateurs. Founded in 2014 as an F&B e-commerce platform, Oddle’s solutions have since expanded to include reservation systems, QR ordering systems and payment terminal solutions. Oddle is the leading hyper-growth e-commerce enabler for Singapore’s F&B industry. They provide merchants with a one-stop, white-label SaaS online ordering and food delivery solution, while connecting them to consumers via Oddle Eats, their newly re-launched merchant directory.

12:15 – 12:45

The Good, the Bad and the Ugly of Revenge Travel: An STR Market Update for Southeast Asia

Kim Ong

Regional Director SEA, STR

After record-breaking disruptions to the global hotel industry, traditional year-over-year comparisons have been rendered far less actionable when benchmarking hotel performance data. Each of the four world regions showed a year-over-year decline in hotel pipeline activity at the end of the second quarter, according to June data from STR. Among countries in the region, China has the most rooms in construction (308,062), followed by Vietnam (31,161). Join the session to understand the outlook for hotels in the region.

13:00 – 14:00

Destination Reimagined: Reshaping Value, Vision & Experiences for the Pandemic-adjusted Hospitality Industry – An AHRA Roundtable

Kwee Wei-Lin

President, Singapore Hotel Association (SHA)

Eugene T. Yap

President, Hotel and Restaurant Association of the Philippines (HRAP)

Christina Toh

President, Malaysian Association of Hotels (MAH)

Hariyadi Sukamdani

Chairman, Indonesia Hotel and Restaurant Association (IH&RA)

Khun Marisa Sukosol Nunbhakdi

President, Thai Hotel Association (THA)

Moderator: Matthew Stephens

Managing Director, eHotelier

As the hospitality industry has undergone significant transformation, much of it driven by innovative technology, a growing awareness for the environment as well as a need to restructure operations to reduce costs, increase efficiency and deliver on better experiences, this AHRA panel is to discuss their vision for the next 5 years for ASEAN. The ASEAN Hotel & Restaurant Association (AHRA) roundtable will discuss themes of:

    • Regenerative Travel

There appears to be a major push into “regenerative travel”. Beyond just green initiatives, owners, developers and operators are creating hotels that integrate with the environment in which they are built, ecologically, economically, culturally, and operationally. This is not just for resorts, eco hotels and wellness hotels, guests are delighted by hotels in all sectors that try to integrate, provide a unique experience that is true to the destination and that is genuine.

    • Guest Experience

Changing expectations of the guest and how team members, products and services must change to meet these expectations. Guests now expect higher levels of hygiene and empathetic service because of COVID, but also experiential travel, from location, to design, form, décor and architecture, to food creativity, service efficiency and communication – always available, personal and on demand.

    • Technology

While many hoteliers, and more so technology providers, are talking about how technology can meet the guests needs, in my opinion this is a sales pitch. This is a service industry that requires personal contact, always has been, always will be. The role of technology is to facilitate that personal service, without replacing it. Technology can play a significant role in providing new channels of communication at all points in the guest journey, including pre-arrival communication with the property, facilitating additional service offerings pre arrival, online ordering, booking, revenue management and digital marketing. If we think of these technology advances in terms of how they benefit the guest, we can soon see what value they have, rather than implementing “technology for technology’s sake”. Just because you can create it, doesn’t mean it’s of value.

The hotel stay of the past has checked out, so join us for an exciting exchange between the industry leads of the ASEAN Hotel & Restaurant Association (AHRA) on a return to business with a purpose.

14:15 – 14:20

Innovation Demo Pitch: Kimberly-Clark

Teh Choy Yit

Commercial Leader, Malaysia & Singapore, Kimberly-Clark

Building hygiene culture in a post-pandemic world.
14:25 – 14:30

Innovation Demo Pitch: Ross Digital

Gavin Pathross

Founder and CEO, Ross Digital

How robotics will become the augmented labour force the HoReCa industry desperately needs.
15:00 – 16:00

Future of FoodService and HoReCa – organized by FCSI

Free standing independent branded restaurants:

Dave Pynt

Executive Chef, Burnt Ends, Singapore

Retail foodservice / operational consulting:

Steve Sidd

Group Managing Director, Catering HQ

Hotels and Resorts:

Philipp Blaser

Vice President of Food & Beverage, Four Seasons Hotels and Resorts, Asia Pacific

Convention and Exhibition Centres:

Richmond Lim

Chief Culinary Officer, Singapore Expo

Corporate dining/contract catering:

Albin Chavy

Senior Regional Kitchen Design Manager, Asia Pacific, Compass Group

Hosted by: Alburn William

FCSI, MIH, President, CKP Group

Moderator: Michael Jones

Progressive Content on behalf of FCSI

This thought-leader roundtable organized by Food Service Consultants International (FCSI) is to discuss the future of foodservice in APAC with an exciting lineup of experts who will deep dive into the following: Free standing independent branded restaurants:

16:00

FCSI Networking Event with Cocktails

Hosted by: Leonard Lam

Senior Vice President and Managing Director, Asia Pacific, Welbilt

‘Striving for Excellence’

PROGRAM SCHEDULE

Time TITLE
10:50

Day 3 – Tech, Innovation & Sustainability

Amid pandemic ascribed challenges, a soaring inflation, Russia’s war in Ukraine and growing fears of a stagflation, the industry is forced to focus on resiliency with a responsible recovery. At the same time exciting things are happening in the areas of sustainability, operational optimization, talent management and advanced hospitality technology. The industry’s technology investment is one important avenue to recuperate and innovate. Day three is to focus on solutions that address the labor crunch, personalized experiences, agile problem solving and addressing heightened competition and guest experience.

11:00 – 11:45

Tech-up Hospitality: From Management, Marketing and Metaverse(s)

Nicholas Cocks

Founder & Director, Velocity Ventures

Vikram Malhi

Co-Founder, ZuZu Hospitality

Edwin Lau

CEO, LEDR

 

Ian Wilson

Regional Head of Hospitality, The Line (NEOM)

Moderator: Heidi Gempel

Managing Partner & Founder, HGE International Pte. Ltd.

The list of “tech-ed up” solutions for hospitality is long: Conversational AI, augmented and virtual reality, concierge bots, facial recognition technology, electronic payments, security and privacy issues, self- service automation, voice technology and many others; the convergence continues to digitize hospitality yet seeking to not lose the human touch. The next-gen technologies like AI, robotics, automation, mobility and IoT are removing low-skilled jobs from our industry and will create a raft of new skilled roles. What are the implications and opportunities?

This roundtable is to discuss which and how next-gen technologies are to help operators in the areas:

  • Next-gen power tools for day-to-day operations
  • Data and deeper personalized guest experience
  • Innovating experiences vs digital detoxing
  • Experiential marketing and novel entertainment
  • Meta and VR: gimmick or game changer?
  • Press pause on tech investment or power through a downturn?
  • Smaller hotels, OTA and revenue management
11:50 – 12:00

Innovation Demo Pitch: Bear Robotics

Juan Higueros

COO, Bear Robotics Inc.

Solutions for multi-story hotel and office buildings. Hospitality startup Bear Robotics showcases their new bot targeted at multi-floor commercial and residential spaces. Called Servi Lift, the new robot incorporates several firsts for a Bear product, including an interactive touch screen, security doors, a large video display screen for advertising, and mobile app integration.

12:15 – 13:00

Kitchen 4.0 – Balancing Cuisine with Technology

Dave Pynt

Executive Chef, Burnt Ends, Singapore

Manjunath Mural

Chef & Owner, ADDA

Patrick Chan

CEO, Kitchen Haus Group, Vice-President, ACAPS

Emmanuel Benardos

General Manager, Food & Beverage, Fairmont Singapore & Swissotel The Stamford, Singapore

Moderator: Heidi Gempel

Managing Partner & Founder, HGE International Pte. Ltd.

We often hear about the smart, the connected, the kitchen 4.0, but the benefits for chefs and operators have been few and far between. Covid may have accelerated certain trends and further emphasized efficiency, automation and integration, however the viability of upgraded systems needs to be balanced with costs, purpose and especially quality of food.

While fully automated kitchens don’t seem to be a reality anytime soon, smart systems are increasingly making their way into operations. As professionals are adapting to new F&B requirements, we want to have the finger on the pulse and discuss:

  • Automated kitchen processes for productivity vs ensuring high food quality: Is digitalization really changing the rules?
  • How to achieve the best operational workflow with the optimal kitchen design plan
  • Must upgrades for equipment, technology and kitchen
  • Cost viability for upgraded kitchen equipment: What are the ROIs for new technology
  • Kitchen 4.0 or Chef 4.0?
  • Challenges and opportunities for technology in the kitchen
13:15 – 13:20

Innovation Demo Pitch: Flex-Sover

Lim Hong Bin

Solution Consulting Lead, Flex-Solver

Delivering innovative experiences for both customers and employees.
13:30 – 14:15

Revenue Optimization for Hospitality: Boost Business & Customers Care Through Data & Tech

Prof. Dr. Detlev Remy

Associate Professor, & Deputy Cluster Director, Business, Communication and Design (BCD), Singapore Institute of Technology (SIT)

Jonathan Lim

Founder, Oddle

Heidi Gempel

Managing Partner & Founder, HGE International Pte. Ltd.

Revenue optimisation in the F&B industry is a must to recover the losses due to the covid years as well as keeping up with the competition. Creating a managerial culture that has progressive optimization of business at the forefront is a necessity for any operator looking ahead to 2023. Applying deeper analysis of data and employing better tech solutions including the automation of processes can be strengthen digital marketing conversions and revamp entrenched practices that are loss making.

Join this seminar which discusses progress to enhance revenue generation and looks at practical example in the field of:

  • Deeper data analytics for novel revenue generation and better conversions (SIT)
  • Hospitality marketing to increase booking rates (SIT)
  • Tech to digitize and future-proof profits and operations (Oddle)
  • Applying revenue management principles in F&B without compromising service (Oddle)
  • Sound planning for 2023 and years ahead (HSMAI)
14:30 – 15:00

Converging Skills in Hospitality: The Digitalized Professional

Michael Tan

CEO, Singapore Productivity Centre

Hospitality management and foodservice are digitizing. Skills and staffing are at the heart of a successful business today and understanding or developing new digital skills not only makes one stand out but will also strengthen career prospects. This seminar is to discuss the changes from the staffing and skills perspective:

  • Convergence of technologies and skills transformation
  • Up-skilling, re-skilling of staff
  • Outlook, opportunities and government’s Initiatives in Singapore
  • Skills, service and reverse mentoring
  • Removing low-skilled jobs from the industry and creating new skilled roles
15:20 – 15:25

Innovation Demo Pitch: StaffAny

Eugene Ng

Co-founder, StaffAny

Transforming the future of hourly work.

15:30 – 16:30

Masterclass on Sustainability – organized by FCSI

Food Waste Management

Welcome message by: Mario Sequeira

President, FCSI Worldwide

Hosted by: Alburn William

FCSI, MIH, President, CKP Group

Dr Michael Meirer

Head of Consulting, Meiko Green Waste Solutions

Hosted by: Hannes Braun

Head of International Sales, Meiko Green Waste Solutions

This Masterclass is for anyone who is interested in turning food waste into energy and fertilizer instead of paying for disposal or using a lot of electricity or water to get rid of it. In this masterclass, we will explore what the state of the art is in food waste collection and why anaerobic digestion is the most sustainable method for treating food waste. Anaerobic digestion allows both the energy and the nutrients contained in the surplus and leftovers to be used. The workshop will allow foodservice consultants to understand how the hospitality industry can benefit from this technology. Michael and Hannes will also touch upon when the vision that commercial kitchens generate their own energy and fertilizer from their food waste may become a reality.

The Masterclass consists of three parts:

  • Options for food waste recycling in general
  • Anaerobic digestion
  • The commercial kitchen’s perspective on food waste collection and treatment
Kitchen Ventilation

Welcome message by: Mario Sequeira

President, FCSI Worldwide

Hosted by: Alburn William

FCSI, MIH, President, CKP Group

Gunalan Ganesan

Regional Director, Asia, Halton Group Asia Sdn Bhd

Effective kitchen ventilation for healthy, sustainable, and hygienic commercial kitchens is key for any modern set-up. Join us for this seminar to understand how to optimize the kitchen layout design for exhaust airflow reduction, using intelligent systems to measure cooking activities and automate operations, improve air distribution.

PROGRAM SCHEDULE

Time TITLE

Day 4 – Sustainability in FoodService

In line with the Singapore Green Plan 2030, the Hotel Sustainability Roadmap by Singapore Tourism Board (STB) and Singapore Hotel Association (SHA) envisions a leading sustainable hotel industry that is transformative as well as drives competitiveness and growth. Day four is dedicated to a workshop on embracing sustainability.

11:00 – 12:00

Managing Waste in a Circular Economy

In a perfect world, nothing is waste. How do we achieve it? Welcome to the world that we know and toward the world that will become. In this short session, culinary trainer Jacob Ng, will be sharing the importance of addressing sustainability through food waste supported by his work at Shatec as a Chef and Curriculum developer. Participants of the course will understand more about waste management, the Singapore approach on handling waste management, the power in a circular economy and how does one establish a hotel waste plan. Act now because the future depends on us.

Discover the intrinsic value of integrating sustainability throughout your business operations and understand how every component of procurement and waste management plays a vital role in positively impacting the organisation, local community, and operational viability.

Hosted by: Jacob (Guang Yun) Ng

Culinary Senior Trainer, SHATEC

12:15

Closing & see you at FHA-HoReCa in 2024