Seminar Theatre 10

Below is the 2016 Timetable. The 2017 schedule will be released closer to the event...

Tuesday 26th September

11.00 - 11.30 Konrad Wawrzyniak - Best practice on delivering the perfect set up for hospitality operations. We will provide you with the guide on how to achieve not only aesthetically striking but also innovative designs that will give you the perfect set up for your hospitality operations. Bars and other front of the house service areas should be designed with efficient service in mind. Engineered and manufactured to maximise productivity and aesthetics, whilst acting as a focal point and a hub of the establishment.
11.45 - 12.15 Rob Stark - High noise levels are the enemy within your restaurant. How and why you should deal with it. Explanation of the reasons why some restaurants and coffee shops are so noisy, the effect it has on your customers and staff and how it can be effectively treated to make a visit to your restaurant a more pleasurable experience.
12.30 - 13.00 Isabelle Chatel de Brancion - The importance of acoustics in restaurant design Acoustic in restaurants is becoming an increasingly important topic. In many ways it affects our perception of a space and also our appreciation of food. We will see why acoustic is important, what is its role in the experience of the restaurant. We will look at specific ways of dealing with acoustic and consider how it can be an intrinsic part of the design.
13.15 - 13.45 Derrick Pover - Higher, faster, cheaper... How a smart build strategy delivered spectacular results at the Skygarden O1 Creative adopted an unusual design and project management strategy to ensure that completion of the Skygarden Restaurants were achieved on time and under budget despite base build works running months late. Derrick Pover describes how a close collaboration between the design, fit-out and developers team from a very early stage, together with an unusual procurement strategy made the whole process easy.
14.00 - 14.30 Ariane Steinbeck - Food, Beverage and Interior Design-Experiences around the World Ariane explores restaurant and food trends and associated interiors around the world and the differences in guest’s expectations influenced by their own or their adopted culture. “When’s a buffet not a buffet?” and other cultural incongruities will be discussed, as well as cross-cultural differences in successful outlets around the globe illustrated by trend-setting designers, chefs and chains.
14.45 - 15.15 Carlo Berarducci - Zen Sushi Restaurant renovation inspired by Japanese temples. Zen Sushi Restaurant has been completely redefined by an intervention inspired by the temples of Fushimi Inari in Kyoto of which reproduce colours and suggestions. The project is inspired by the walkways in the forest bordered by the succession of matt black and glossy red-orange wooden portals, which lead to the temples of Fushimi Inari in Kyoto, of which reproduces colors and suggestions. Zen Sushi was the first Japanese restaurant to bring in Italy the Kaiten, the particular conveyor belt to serve freshly prepared sushi on colored saucers indicating prices. On the tenth anniversary of the restaurant in Rome the property wanted to give a new look. The design challenge was to create a space with a truly Japanese essence in a contemporary way.
15.30 - 16.00 Tristram Hillier - Total Transformation: using interior design as a catalyst for sustainable business success The creative interior design process is the most compelling catalyst for generating business success. Explore how to engage the design process more fully for sustainable and long term growth.

Wednesday 27th September

11.00 - 11.30 Malcolm Holmes - Protecting your bottom line with planned furniture maintenance With over 15 years’ experience in the industry, Malcolm Holmes, head of commercial development at Furniture Medic looks at the benefits of regular, planned furniture maintenance on your brand and your bottom line. From independent, boutique restaurants to high street chains, Malcolm will demonstrate how planned maintenance can work for any size restaurant.
11.45 - 12.15 Rob Stark - High noise levels are the enemy within your restaurant. How and why you should deal with it. Explanation of the reasons why some restaurants and coffee shops are so noisy, the effect it has on your customers and staff and how it can be effectively treated to make a visit to your restaurant a more pleasurable experience.
12.30 - 13.00 Helen Hughes - Setting The Scene: The Importance of a Good Design Brief More than any other interior design sector hospitality design is built around strong narratives created for the experience the client aims to offer. To make this complex narrative believable the design has to be highly effective, incredibly functional and be executed with attention to the finest detail. Developing a solid design brief with your designer at the outset ensures important design issues and objectives are considered before design work begins.
13.15 - 13.45 Tristram Hillier - Opening doors; How to ensure that you acquire a site that is the right fit for your brand and engage the most effective process to get open for business. We will explore key tips and insight from operators, agents and landlords on how best to secure your site as well as defining an approach to the project that will give you maximum success. Aimed at informing operators and those with operator clients to understand how to secure the right premises and get the site open in the most efficient way. The seminar will feature tips, wisdom and a “how to” approach from industry experts.
14.00 - 14.30 Derrick Pover - Higher, faster, cheaper... How a smart build strategy delivered spectacular results at the Skygarden O1 Creative adopted an unusual design and project management strategy to ensure that completion of the Skygarden Restaurants were achieved on time and under budget despite base build works running months late. Derrick Pover describes how a close collaboration between the design, fit-out and developers team from a very early stage, together with an unusual procurement strategy made the whole process easy.