Foodservice Report - Foodservice Conference
| Coriolis Foodservice Conference 2003 |
Thanks to all the individuals and companies
who participated in our Foodservice Conference, it was a great success.
The positive feedback was welcomed.
If
you purchase the report by November 25th you will receive free attendance
for two people to the Coriolis Foodservice Conference 2003 occurring
on Tuesday, November 25, 2003 in Auckland. At this you will:
Hear first hand views from industry experts, owner operators and chefs views on proven methods to grow sales
Additional people can be sent to the conference for $640 per person.
Details
Date: Tuesday 25th November, 2003
Location: Sorrento on the Park, One Tree Hill, Greenlane, Auckland
Time: 12:00- 5:00pm
Lunch on arrival and complimentary drinks to finish
Schedule
Registration 12:00pm
Lunch 12:15 – 1:00pm
Welcome and Introduction 1:00 – 1:15
Virginia Wilkinson, Research Director, Coriolis Research
Overview of the Foodservice Market 1:15 – 1:45
Tim Morris, Managing Director, Coriolis Research
How big is the foodservice sector and how fast is it growing? Tim will scope the size of the market and shows why Foodservice is becoming increasingly important.
Growth of Foodservice Industry in New Zealand
1:45 - 2:00pm
Paul Stowers, Editor, Foodservice magazine
Paul will discuss the reasons for an increasing interest and demand for foodservice knowledge. Paul in his first four months of editing Foodservice magazine has interviewed a wide range of food industry experts and players. Discover the latest word on the street.
Day in the Life of a Chef 2:00pm – 2:20pm
Kate Fay, Head Chef, Cibo Restaurant and Café
Kate talks about a Day in the life of a chef. Topics include challenges in the kitchen, dealing with suppliers and recent food trends. Find out how to get on the menu. This is a question answer session so get your questions ready.
Cost to Serve in Foodservice 2:20pm - 3:00pm
Charles Wilson, Managing Director, Advisor Base
Understanding cost to serve in the foodservice industry. What is the best method to get your product to the kitchen.
Break 3:00pm-3:15pm
How to be a Key Supplier 3:15pm - 3:45pm
Andrew Peters, Head Chef, Mexican Cafe
Andrew talks about how suppliers can work better with foodservice operators
and how he chooses who and what will appear on
his menu. How important is service compared to product?
He will also cover what makes a supplier great or bad and why.
Strategies
for Growth 3:45-4:15
Virginia Wilkinson, Research Director, Coriolis Research
Strategies for growth in foodservice industry. Discover how winning strategies and promotions will grow your business. What does it take to win new business and grow your existing businesses in this restaurant and cafe sector.
Group Forum on Industry Issues 4:15- 5:00pm
Opening the floor for discussion on topics of interest. An opportunity to discuss your issues and test your ideas with peers and industry experts.
Prize Draws
Wine and Food Service magazine Annual subscription
Networking and complimentary drinks from 5:00pm