Keynote Seminar Theatre

Below is the 2016 Timetable. The 2017 schedule will be released closer to the event...

Tuesday 27th September

11.00 - 11.30 Jon Dover - Rocket Science Jon will discuss some of the essentials of commercial restaurant design and competition in the marketplace.
11.45 - 12.15 Peter Veale - Great Restaurant Lighting How does one approach a restaurant lighting scheme? What are the priorities and what should be avoided? I’ll be explaining techniques and how we lighting designers think.
12.30 - 13.00 Chloe Kazamia & Katerina Chanioti - Creating ambience with light Lighting is the secret weapon that can take a restaurant experience from good to exceptional. It’s more than selecting the right feature lights, but about immersing the customer in the story of the food through their environment. Well thought out lighting that is integrated into its surroundings has the ability to do just that. It can take the customer to the next level, giving them an experience to remember.
13.15 - 13.45 Neil Whitehead - Story-Telling: Critical To Bond Customers To Your Restaurant Brand Whilst good food, drinks and ambiance are critical for a bar/restaurant’s success, personality is becoming even more critical. With the need to communicate across many platforms, including social media, it is essential to capture customer attention by creating fascinating, evolving stories that work with your brand and encourage them to visit more regularly. I will explain how we have developed this 360o concept for bars/restaurants in many different countries.
14.00 - 14.30 Frances Bromley - Creating An Impact With Sculpture And Light Frances Bromley and her husband Dominic are the creative force behind the British brand Scabetti. Acclaimed for their art installations featuring English fine bone china. Frances met Dominic while they trained in Industrial Design at Brunel University. After graduation and PhD academic study into Artificial Neural Networks, Frances went on to work for corporate giants, Hasbro and Fremantle Media, working in multidisciplinary fields ranging from R&D, Engineering, Marketing and Licensing. In 2004, Frances brought this varied experience to the business Dominic had begun in 1999. The two of them now live and work alongside each other, creating unique collections and responding to custom briefs from architects and interior designers worldwide.
14.45 - 15.15 Stephen Garrett - An Appetite for Art Including artists and concepts at an early stage of the project. Therefore creating a full and emotive Visual Identity; encapsulating logo, branding, visual, digital comms and website. When elements are developed simultaneously, this leads to a fully rounded brand. How to then apply this identity and artwork into the restaurant space. The use of modern techniques, such as 3D printing and new technologies, can give far more scope for possibility.
15.30 - 16.00 Robert Angell - Restaurant & Bar Design There has been an explosion of restaurant and bar launches during the last decade. There has been a prolific frenzy of competition and search for new ways of cooking, presenting and eating food. With so many cultures and influences in London and the UK, it makes it such an exciting Country to be in to have so many variations of tastes and each of these flavours and menus all require different backdrops from which to excite, entice and enhance the experience of the diners who are equally out to sample, savour and see what’s new in the restaurants they visit. I will be talking about the important steps to consider when designing a restaurant from exciting the senses, branding through to important elements that form a restaurant or bar.

Wednesday 28th September

11.00 - 11.30 Dan Einzig - How to create a compelling F&B brand experience As the casual dining sector becomes more fragmented with sub sectors including, fast casual, premium casual, `fresh casual` and even `party casual`, how do you define your niche and define your brand proposition in order to connect emotively with your audience?
11.45 - 12.15 Afroditi Krassa - The way of the Salmon: How to design category-defining restaurants How to design category defining restaurants in a ever growing and ever evolving market place. The seminar will focus on challenging the status quo, creating spatial storytelling through a 360 holistic approach & working with people that share the studio’s ambition. All will be sustained by exclusive and recent case studies.
12.30 - 13.00 Anouska Lancaster - Q&A with Anouska Lancaster Q&A style Seminar with Interior Designer and founder of Noushka Design, Anouska Lancaster. Anouska will share her interior design tips and top tips on how to set up your own business.
13.15 - 13.45 Guy Morgan - Roll Out The Barrel: The Beer Kitchen from Innis & Gunn Edinburgh based craft brewer Innis & Gunn commissioned Morgan McDonnell to design a new concept bar/restaurant which could be rolled out, initially in Scotland, then further afield. In line with the Innis & Gunn ethos, the concept focuses on the quality and flavour of the food and drink offer, whilst the interiors provide comfort and texture using a palette of natural materials. The first Beer Kitchen opened in Edinburgh in August 2015. The second and third will follow in Spring 2016….
14.00 - 14.30 Mark Bithrey - What''s so brilliant about branding? Design excellence is about achieving a design which fulfills its brief purpose and is long lasting. Design should be innovative buts should not depend on trends, it should always have a sense of timelessness, of elegance. As designers we want to put ourselves into the work, however, the key to achieving excellence is realising that essentially it’s not yours, it belongs to people who see it, use it and design should reflect this awareness.
14.45 - 15.15 Benedict Wilhelm - Recipes for Successful Restaurant Designs Benedict''s vast portfolio features a variety of work from high-end residential and retail projects to hospitality, food and beverages. Clients to date include Burberry, Dunhill, Ballymore, Nike, British Land, Selfridges, Tudor Vale, Harrods & Dr. Martens to name but a few. This seminar will outline the best practises for creating a beautiful restaurant business.