AGENDA
Opening Remarks
The commercial foodservice industry is facing and adapting to challenges as never before. The industry leaders who have assembled with us for this event will be sharing their insights and you will have a chance to be part of the conversation. Specifi CEO Bob Wolters will give us an overview of the event.
Speaker
Bob Wolters
CEO, Specifi
Using vNEXT - a Quick Tour
We are proud to welcome you to our brand new vNEXT virtual trade show and exhibition platform. We'd like to take a couple minutes to show you around so you are able to maximise your experience as you view presentations, interact with speakers, network with your peers, meet new people and view our immersive virtual exhibits.
Speaker
Nic Banner
Vice President of Sales, UK & Ireland, Specifi
Introduction to Hospitality Action - "We've Got You"
Hospitality Action was established in 1837 and has since offered vital assistance to all who work, or have worked within hospitality in the UK.
We’re here for the chefs, waiters, housekeepers and managers. We’re here for the concierges, receptionists and kitchen porters. And we’re here for every sommelier, bartender, catering assistant and cook across the UK.
Whatever you do in hospitality, we’ve got you.
Master of Ceremonies
Elle Banner
Specifi Marketing & Events
Keynote Speaker
Kate Nicholls
CEO, UK Hospitality
Special Presentation: "Triple Cooked Invisible Chips"
His legendary Triple-Cooked Chips have been adopted by restaurants up and down the land. Now, with the industry facing an uncertain future, Heston Blumenthal is ready to share his closely-guarded secret recipe for Triple-Cooked Invisible Chips as he calls upon you to include them on your menu
Blumenthal says: "I am a proud patron of this fantastic charity and the tireless work they do to support the industry. I’ll be adding Triple-Cooked Invisible Chips to the menu at the Hind’s Head and encourage others to do the same, they’re delicious!”
Keynote Address: The Way Forward
Kate Nicholls will be discussing how Covid-19 has affected operators, how the foodservice equipment industry can help our customers, and how UK Hospitality has taken the government to task to ensure that operators can keep trading and thrive after the pandemic.
Kate is a tireless advocate for the UK hospitality industry and has been awarded the HRC Hospitality Lockdown Hero Award for her tireless service to the industry.
Moderator
Nic Banner
Vice President of Sales, UK & Ireland, Specifi
Keynote Speaker
Kate Nicholls
CEO, UK Hospitality
Introduction to Exhibits
Master of Ceremonies
Elle Banner
Specifi Marketing & Events
Sponsor Video Presentations
Virtual Exhibits: View the Latest Products
Check out our online exhibits, located in "Pods" in the "Exhibits" area.
You will be able to view products, get in-depth information from spec sheets and videos and chat real-time with exhibitors.
You will also have the opportunity to make appointments for more detailed conversations at a future time.
We like to say, "Digital is the New Face to Face." We think this is how equipment will be bought and sold in the future.
Keynote Conversation: Kitchen Design in the Current Environment
The pandemic has had a profound impact on kitchen design as restaurants work to add social distancing and efficiency components. This has implications for equipment, workflow and staffing.
Ian Bryant joined Sprint Group from The Carford Group Ltd in 2017 and has enjoyed over 3 years as Sales Director. Ian has delivered many prestigious projects, including the latest Champney’s initiative, and specialises in dynamic kitchen design.
Moderator
Clare Nicholls
Editor, Catering Insight
Keynote Speaker
Ian Bryant
Sales Director, Sprint Group
Sponsor Video Presentations
Virtual Exhibits: View the Latest Products
Check out our online exhibits, located in "Pods" in the "Exhibits" area.
You will be able to view products, get in-depth information from spec sheets and videos and chat real-time with exhibitors.
Keynote Address: Innovation in the Pandemic Age
In this special keynote session at Specifi VNext, FEJ editorial director Andrew Seymour meets Nathan Evans, Food Operations Manager at SA Brain & Co., which runs more than 200 pubs across Wales and the South West of England.
With Covid-19 putting more obstacles in the way of pub businesses than ever before, Nathan discusses how the company is evolving its menu offer to reflect the new conditions, the type of equipment that can add true value to pub kitchens in a post-Covid world and the sort of support it will require from suppliers to ensure it can continue to innovate.
Moderator
Andrew Seymour
Editorial Director, Foodservice Equipment Journal
Keynote Speaker
Nathan Evans
Food Operations Manager at SA Brain & Co.
Sponsor Video Presentations
Virtual Exhibits: View the Latest Products
Check out our online exhibits, located in "Pods" in the "Exhibits" area.
You will be able to view products, get in-depth information from spec sheets and videos and chat real-time with exhibitors.
Keynote Address: Kitchen Design in the Current Environment
Speaker
Keith Warren
Industry Expert
Speaker
Matthew Merritt-Harrison
Chairman, FCSI, UK & Ireland
Special Video Presentation
Concluding Remarks
Speaker
Nic Banner
Vice President of Sales, UK & Ireland, Specifi