The 2nd Global Restaurant Investment Forum kick started on Monday 16 February with culinary tours highlighting the latest additions to the Dubai culinary scene. Attendees visited Coya, Dubai Food Festival’s Beach Canteen pop-up’s – Moylo’s and Claw, D&A, Tortuga, and Pierchic – ending at Perry & BlackWelder’s for an amazing opening reception.
Top restaurateurs, top trends, top opportunities
As the main conference got underway, the buzz around the room was evident, FT restaurant critic and author Nick Lander, talked about the lessons to be learnt from the world’s top 20 restaurateurs.
The founder of Culinary Edge, Aaron Noveshen, tackled the top trends from the US, discussing how dining on demand, with food delivery in under five minutes on the West Coast, and “eatertainment”, with a blend of high-quality dining and entertainment – including bowling and cinema – were top of the coming trends.
Going Local in Dubai focused on the growing opportunity for F&B operators in the UAE, with even bigger malls and more developments coming live soon. Celebrity chefs Todd English, Heinz Beck and Greg Malouf were in high spirits when interviewed and the day finished at Malouf’s latest opening Cle for a spectacular reception.
Investment, design, and concepts
Day Two saw a more serious look at investment and discussed how to find the best equity partners and ensure projects are investment ready.
Showing a truly global flavour, the latest concepts to come out of Russia and the keys to their success were revealed by Alexander Orlov and Mikhail Zelman, whilst Chilango co-founders Eric Partaker and Dan Houghton shared the success from their recent Burrito Bond crowdfunding, talking about how they chose to take a debt raising option rather than equity.
Turning attention to hotel dining and restaurant design, panellists shared the importance of incorporating emotional connection points within new developments, how there is no such measure as “return-on-ego”; and that, while important, food was the last thing that guests experience on the journey and its excellence cannot replace great decor and design.
The finale of the conference saw the event turn back to the home grown concepts. The managing director of Soho Hospitality, Rohit Sachdev shared the success of his two new concepts in Bangkok: Above Eleven, a roof top bar & restaurant turning over more than the hotel it sits on top of, and Charcoal, an Indian restaurant succeeding without a curry in sight.
Kim Rahbek of Sticks & Sushi commented on the chain’s success and growth in the London market after building the brand in Copenhagen. Man’oushe Street’s and Tortuga also shared their concept having given attendees the experience of their cuisine in the pop up stall within the exhibition hall; and Bulldozer Group revealed the inspiration behind their concepts.
Networking and solid business contacts
Overall, the constant hum of networking and introduction of solid business contacts was the highlight of GRIF 2015. The high level agenda sparked interest and debate and the conversations continued through the night to the evening receptions. The real experience of concepts in the exhibition hall, coupled with bespoke mentoring sessions, energized round table discussions and high calibre participants, made for the perfect mix for this growing forum.
Plans and ideas for GRIF 2016 are already underway, and this event is fast becoming an industry ‘must attend’ event.
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