Partnership for a Profitable Future

Transcription

1 FCSI APD ANZC Seminar Partnership for a Profitable Future Tuesday Sept 6, 2011 Hall 5, Mezzanine Level (above Main entry) Come Join Us!! We Share, We Support, We Inspire

2 Letter from the FCSI Asia Pacific Chair Welcome to all FCSI APD members!!! Asia Pacific Division Australia New Zealand Chapter FCSI APD Seminar Sept 5-8, 2011 News Flash Tuesday 6 th September 2011, is FCSI APD ANZC day at Fine Food Australia at the Sydney Exhibition and Conference Centre. In addition to the ANZC Annual General Meeting the program will feature an afternoon seminar program and a network & nibbles opportunity to mingle with your peers. Partnership for a Profitable Future Activating Ideas for Future Food Service. This comprehensive program will be presented to you in three sessions and will feature industry leaders with the latest trends in their respective fields: - Sustainable Technology and Efficient Energy Use - Key Tips to Promote Your Company in the Digital World - Restaurant and Catering Trends - Evolutions in Group Operations Please do not miss out on this great opportunity to learn about the latest trends and development in our global foodservice industry, and how we can partner with each other to further improve and sustain the quality service we provide to our clients. The seminar sessions are open to all attendees of Fine Food and we encourage all members to advise clients to attend. We are also planning an Ask a Consultant opportunity that will be promoted with signage provided to our Allied member stands exhibiting at Fine Foods with a reservation system via FCSI Secretariat at fcsi@rikeshillandknowlton.com. Partnership for a Profitable Future We Share We Support We Inspire FCSI-AP Secretariat: Rikes Hill & Knowlton Limited 36th Floor, PCCW Tower, Taikoo Place, 979 King s Road, Quarry Bay, Hong Kong A Successful Year In March this year FCSI APD participated in Hotelex Shanghai 2011, where we had the largest booth in FCSI history and successfully showcased The 21 st Century Kitchen concept. FCSI APD consultant and allied members participated as guest speakers demonstrating our professional knowledge and expertise. In addition to our regular Asia Pacific Division AGM and annual conference sessions, we also held 3 half days of public seminar sessions for local attendees, marketing our FCSI brand. The Hotelex event was deemed so successful that we have been asked by the Hotelex organizers to return in 2012 as a feature event, and the organisers have confirmed FCSI APD will be located in Hall 1 of the exhibition hall, together with the major equipment suppliers, many of whom are Allied members. As with previous APD conference and seminars, our seminar program will be a carbon neutral event, and it is encouraging to note that a total of 800 trees have been planted earlier this year in North West Inner Mongolia to specifically offset carbon emission for attendees travel to all FCSI APD events throughout the entire year. Come to Sydney and support your FCSI members in Australia and New Zealand!! Tel (852) fax (852) fcsi@ rikes.hillandknowlton.com Website: Clara M.L. Pi, MSC. RD.FCSI Chair, FCSI Asia Pacific Division FCSI World Wide Board Director (pileeming@gmail.com) ( )

3 DATE TIME / PROGRAM Asia Pacific Division Monday September 5th to Thursday Sept 8th Fine Food Australia Food. It s my business. Trade Show and Exhibition Sydney Convention Exhibition Centre FCSI APD ANZC Seminar Monday, Sept 5 10:00-17:00 Fine Food Exhibition 12:00-17:00 FCSI APD Hospitality suite Hall 5 Mezzanine (available for FCSI Ask a Consultant meetings) Sept 5-8, 2011 Tuesday, Sept 6 10:00-20:00 Fine Food Exhibition SCEC 11:00-12:00 FCSI ANZC Board Meeting 12:00-13:00 FCSI ANZC AGM (light refreshments) Partnership for a Profitable Future We Share We Support We Inspire FCSI-APD Secretariat: Rikes Hill & Knowlton Limited 36th Floor, PCCW Tower, Taikoo Place, 979 King s Road, Quarry Bay, Hong Kong Tel (852) fax (852) fcsi@ rikes.hillandknowlton.com Website: 13:00-16:15 FCSI APD ANZC SEMINAR Partnership for a Profitable Future Activating Ideas for Future Food Service 13:00-13:15 FCSI APD ANZC Introduction MC: Michael Goldstein Welcome: Ian Hopper, FCSI WW President 13:15-14:00 FCSI Seminar Session One Sustainable Technology and Efficient Energy Panel Speakers: Jason Markey Engineering Manager, Actrol Parts NSW & ACT Ben Pearson COO, Green Chef & Green Skills Institute Facilitator: Brian Lennox, FCSI 14:00 14:45 FCSI Seminar Session Two Key Tips to Promote your company in the Digital World Panel Speakers: Paula Patterson, CEO, Sales Strategy P/L Brendon Jones, Pitcher Partners Facilitator: Brian Lennox, FCSI 14:45 15:00 Coffee Break 15:00 16:15 FCSI Seminar Session Three Restaurant and Catering Trends Evolutions in Group Operations Panel Speakers: Miccal Cummins Director, Gastronomy Australia Wes Lambert Director, Pacific Group Mark Landini Landini & Associates Facilitator: Jonn Close, FCSI 16:15 18:00 Network & Nibbles Opportunity to network with your fellow FCSI members and guests.

4 Asia Pacific Division FCSI APD ANZC Seminar Wednesday, Sept 7 Thursday, Sept 8 10:00-17:00 Fine Food Exhibition 10:00-15:00 FCSI APD Hospitality suite Hall 5 Mezzanine (available for FCSI Ask a Consultant meetings) 10:00-17:00 Fine Food Exhibition 13:00-17:00 FCSI APD Hospitality suite Hall 5 Mezzanine (available for FCSI Ask a Consultant meetings) Thank you to our sponsors!!!! Sept 5-8, 2011 Partnership for a Profitable Future We Share We Support We Inspire FCSI-APD Secretariat: Rikes Hill & Knowlton Limited 36th Floor, PCCW Tower, Taikoo Place, 979 King s Road, Quarry Bay, Hong Kong Tel (852) fax (852) fcsi@ rikes.hillandknowlton.com Website:

5 Thank you our sponsors!!! Seminar Speakers Session One: Sustainable Technology and Efficient Energy Jason Markey - Engineering Manager, Actrol Parts NSW & ACT Jason Markey is the NSW & ACT Engineering Manager for Actrol Pty Ltd (A major Australian Refrigeration Wholesale Company). He has 20 years experience in the refrigeration and air conditioning industry and gained his HVAC & R Engineering diploma in Jason has a working knowledge across diverse specialties in the industry ranging from small pub, club and food service refrigeration plant to large production and cold store facilities. He heads up the companies special projects within NSW & ACT and is a key driver in implementing new and existing energy efficiency and reduction technologies for refrigeration and air conditioning plant. Ben Pearson, Chief Operating office, Green Chef and Green Skills Institute Being green isn't just good for the environment; it's good for business too. Across the country, and around the world, smart businesses are discovering the benefits of having an integrated sustainability strategy. By incorporating sustainability solutions from the Green Skills Institute into your workplace now, your business will start saving immediately and be well placed to make the transition to meet future energy and carbon regulations. The Green Skills Institute is a private Registered Training Organisation (RTO) that specialises in sustainability training for the new carbon and energy conscious economy. Our fundamental goal is to reduce the cost of doing business and to improve your bottom line, while reducing the impact to the planet. Green Chef is an energy efficiency training program for the restaurant and catering industry that can deliver bottom line cost reductions in electricity, gas and water; employee behavioral change to save over the long-term and a tailored policies and procedures manual that will embed sustainability into everyday work practices.

6 Session Two: Key Tips to Promote your company in the Digital World Paula Patterson, CEO, Sales Strategy P/L Brendon Jones, Partner, Pitcher Partners NSW Session content Importance of business planning Maximising your marketing dollar Top 5 ways to win business Essential Sales Strategy planning Proven business development sales and marketing campaigns for services and products Digital and Social Media (pros and cons of a successful campaign) Managing cashflow in your business Succession/exit planning considerations During this presentation we will provide invaluable information and case studies on genuine small business issues. We will show you some real statistics on how to achieve more bang for your buck, marketing on a shoe string when you have limited time, resources and cash flow and how to achieve quick wins in your business. About the Presenters: Paula Paterson is the Managing Director of Sales Strategy and has worked with business start ups, SME's and global organisations on a project by project basis or monthly retainer in professional service firms, legal, financial services, hospitality, construction, gaming, government, marketing and communication companies. Paula and her team work with clients to make the sales process easier, communication more efficient and most importantly, more successful. Paula is passionate about business development and loves helping people develop the confidence they need to go out and develop their strategic business plans and individual careers. Brendan Jones is a Partner at Pitcher Partners NSW, an accounting and business advisory firm. Brendan has significant experience in advising a diverse range of clients including high wealth individuals, small to medium sized businesses, and large privately held corporations and small listed companies. As a business advisor, Brendan takes pride in developing close relationships to provide relevant and timely assistance to his clients during the different stages of their business lifecycle.

7 Session Three: Restaurant and Catering Trends Evolutions in Group Operations Miccal Cummins Director, Gastronomy Australia. Catering private and corporate including: CBA, ANZ, University of NSW, Deutsche Bank In a world where many companies try to be everything to every person, Gastronomy has one passionate dedication: the best possible food and service. Gastronomy s vision is one of quality infused with inspiration. Small formal gatherings to the largest of events receive the utmost care and attention, showcasing their simple philosophy to maintain consistent high standards. The skills of trained staff are focused on excellence and personal service. Wes Lambert Director, Pacific Group Restaurants including Chop House, Kingsleys Steak and Crabhouse & Jamies Italian Pacific Restaurant Group (PRG) is Australia s only publicly owned, full service restaurant group. The key businesses in the PRG portfolio comprise of the famous Kingsleys Steak & Crabhouse restaurants in Sydney, Brisbane, Canberra. The new brand Chophouse has a restaurant on Bligh St, Sydney. Founded by Kingsley Smith in 1994, the main objective was to create a restaurant that provided customers with the opportunity to experience quality beef, fine wines and a high level of service in a relaxed yet professional atmosphere. The King St restaurant was later sold which allowed the Woolloomooloo restaurant to become the flagship of the Kingsleys name and carry forward the tradition of quality in both food and service established over 14 years ago. The Kingsleys Steak & Crabhouse brand now spans across four states and the new Chophouse, offering premium casual dining with a meat, seafood and salad menu, opened at Bligh St Sydney in August Chophouse is a contemporary adaptation of the New York style steakhouse, showcasing Australia s leading produce and innovations in dining, both on the plate and in the restaurant design. All the restaurants allow for exceptional positioning, with locations exposing the brands to strong population, tourism and economic growth. Mark Landini Landini & Associates Leading designers to Hospitality Sector - Retail, Trade and Food Service Designing for food is a passion. Whether it is a restaurant, supermarket, foodhall or corner deli Landini apply the same principles that it is the food that people come to buy and not the design. That way their work lasts. Many of their projects were designed years ago, some are very recent, and all of them seek simplicity over style. Brand strategy at its best creates a simple and understandable framework for the creative process and the development of the brand. Every client and brand has different issues and needs and the strategic work is always highly tailored, culminating in easy to use tools that cut directly to what's important and what differentiates. Landini are constantly developing strategic product but what doesn't change is the belief that the more collaborative the process the more likely you are to achieve an outcome that everyone engages with and feels commitment towards.