Talk: EAT LOCAL, THINK GLOBAL: How F&B can supercharge your ROI
Never has food been so fad-driven: what is en vogue one day can feel passé the next (see: freakshakes) so how can hotels create a food and beverage strategy that sticks? Let Cheila show you how to leverage your F&B offering so it feels authentic, appears cutting-edge and tastes as good as it looks – including understanding your customers' expectations; measuring yourself against – and bettering – your competitors; altering your menu to maximise ROI; and capitalising on the ever-growing trend for seeking local, independent culinary experiences.
Workshop: PORTION CONTROL: How to stop F&B draining your profit
The mind behind some of London’s most buzzed-about restaurants, including Burger & Lobster and Dean Street Townhouse, Cheila Gibbs will share exclusive insights into how to make better food & beverage decisions. From labour costs to measuring your beverages; portion control to dealing with suppliers, you’ll leave this can’t-miss workshop equipped with the tools to help you make F&B an invaluable (and cost-effective) asset to your business.
Portuguese-born, Swiss-educated and London-based, Cheila is a true multi-hyphenate and citizen of the world who has opened some of the capital’s most talked-about venues, including Bistro du Vin, Burger & Lobster, Dean Street Townhouse and West 36 — to name but a few. After graduating from École hôtelière de Lausanne and working everywhere from Austria to America, Cheila founded Create Generate, a hospitality consultancy who open, manage and transform exceptional restaurants, hotels and members’ clubs. Most recently, they have helped develop and open Terry Venables’ La Escondida Hotel in Spain, which was nominated as one of the world’s 15 best new hotels in its first year of trading.