 Experts in the industry share their knowledge and success stories on restaurant design at GRIF |
(15th February 2015, Dubai)
An adventurous restaurant concept does not lead to guaranteed success,
nor does a beautifully designed restaurant guarantee customers night
after night. It needs to be the perfect balance between what is
operationally possible and what your customers want. Learning from
other’s mistakes will only go so far in gaining an understanding of what
not to do.
The secret to success may just lie in what these knowledgeable and well-respected industry ambassadors have to share... We invite you to join the debate; both ‘What Not To Do In Restaurant Design’ and the ‘Concept Showcase’ promise a highly charged discussion from a group of passionate dining conceptualists. Thrashing out the common misconceptions surrounding restaurant concepts and design, the below panellists will provide their diverse insight into the latest trends and what makes or breaks a restaurant. Bob Puccini, Founder of Puccini Group has worked his way up from the bottom of the hospitality world, Today, he is one of the industry’s most respected experts in hotel F&B conceptualisation. Boasting a stellar reputation built on over 40 years of experience and 1000 internationally located restaurants, his passion has earned him several awards, not to mention an enviable client list of premium brands. A highly sought after speaker for hotel conferences, Bob’s colourful experience will be sure to inspire at these two controversial debates. With what started off as a 3-man strong family business 18 years ago, Kim Rahnek, Chief Exectuitve of Sticks’n’Sushi will be entering the restaurant and design discussion. As one of the most successful restaurant groups globally, employing over 650 people in Denmark and London, Kim is responsible for steering the CSR direction of the business. His entrepreneurial spirit makes him an inspiration to others hoping to emulate his success. With over 25 years’ experience in the hospitality industry, Henk J.A. Bruggeman has worked across many different F&B management positions at various international hotel chains. He is now Vice President Business Development at the Jumeirah Restaurant Group and Managing Director of the Noodle House. This makes him a relevant and informative speaker choice to provide innovative insight into restaurant concepts. Rohit Sachdev, the Managing Director of Soho Hospitality will be elaborating on both restaurant design and concept in order to share his experiences. Based out of Bangkok, Soho Hospitality’s core business comprises interior design, F&B development, hospitality development and food services. Rohit explains “I believe that a restaurant is a sum of its greater parts and if you’re going to invest in one, it should be executed with importance and required investment allocation being given to each part.” He goes on to claim “There is nothing worse for a designer to experience than an owner who starts cutting corners, especially in the critical success factors like ‘lighting’. “‘Today’s successful restaurants have the following attributes – they are well-designed, unpretentious, value for money driven, fun social dining experiences. They are not about “to see and be seen” but more about the “feel good” factor. They are about creating emotional connectivity with their customers.’ Rohit ends by saying ‘We need designers who can captivate and have a story unfold once a customer enters a restaurant space. That is ultimately the x factor, can the designer touch upon the emotional sensibilities of the guest with the products they design.’ To hear more of Rohit’s ideas and to gain invaluable insight from a number of fantastic speakers, join the debate at GRIF from 16th – 18th February for two days of conference sessions with industry leaders from around the world.
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