Propel Multi Club

Propel Multi Club
Thursday, 12 March 2015
The Lancaster London Hotel, Lancaster Terrace, London W2 2TY
Speaker Schedule
Thursday, 12 March: The Lancaster London Hotel
9.00am-10.00am: Registration
10.00am-10.30am: Peter Backman, founder of insights firm Horizons, investigates the key trends in the UK foodservice
market, including menu trends and discounting – and looks ahead to the rest of 2015 and beyond.
10.30am-11.00am: Paul Flatters, managing director of Trajectory Partnership, looks at the key current consumer trends
that are affecting foodservice operators - and the future shocks that will shape the sector.
11.00am-11.30am: Andy Emmerson, who has held senior executive positions at Dunkin’ Donuts and Domino’s UK, looks at
the key routes to successful franchising and the ten elephant traps of unsuccessful franchising.
11.30am-12.00pm: Roy Ellis, who founded Revolution vodka bar brand operator Inventive Leisure, talks about the creation
of two new brands, a new classic pub format and a US BBQ brand through his new company Flying Pub & Lobster, together
with celebrity chef Simon Rimmer.
12.00pm-1.15pm: Lunch
1.15pm-1.45pm: Tim Hall, founder of leading healthy eating brand Pod, sets out the journey from founding Pod to the
current development and potential of the brand, which last year formed a partnership with Starbucks.
1.45pm-2.15pm: Steve Richards, chief executive of Tragus, explains how the company has evolved to focus on its two
re-energised drive brands, Café Rouge and Bella Italia.
2.15pm-2.45pm: Mark Derry, chief executive of Brasserie Blanc, which was founded 30 years ago in Oxford, talks about
how the company is evolving its brand, and the points of difference and learnings from its current focus on expanding in the
pub market.
2.45pm-3.15pm: Coffee break
3.15pm-3.45pm: Charlie McVeigh, founder of Draft House, talks about offer evolution, the craft beer movement,
experimenting with spirits and boxing clever in the London property market.
3.45pm-4.15pm: Eddy Passey, group operations director of Red Hot World Buffet, talks about the operational challenges of
a fast casual buffet business after moving from budget beds to value volume.
4.15pm-4.45pm: David Page, arguably the most successful restaurant retailer of his generation, talks to Paul Charity about
his career, from Pizza Express through Gourmet Burger Kitchen to the current seven brands he is involved with – MEATLiquor,
the Real Greek, Wild Caper, Bukowski Charcoal Grill, Roca Di Papa, Franco Manca and Chill Box.
4.45pm-5.15pm: Jonathan Doughty, of foodservice insights consultancy Coverpoint, looks at the changing dynamics
within the foodservice industry, opportunities for the new fast food and game-changers in food and restaurants.
With grateful thanks to our sponsors