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News & Press: Events

GRIF heads to Europe for sixth edition

04 February 2019   (0 Comments)
Posted by: Louise Doyle
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The Global Restaurant Investment Forum 2019 (GRIF) is back for its sixth edition, headlined by two of the world’s greatest chefs and restaurateurs – Marco Pierre White and Raymond Blanc.

 

The culinary geniuses will join leaders from the international restaurant investment community in Amsterdam next month for an event themed around the three pillars of evolution, disruption and invention.

 

Hosted by NH Hotel Group at the NH Collection Grand Hotel Krasnapolsky from February 25-27, GRIF will bring together more than 350 investors, owners, franchisors and hospitality leaders.

 

Ahead of the forum, Jennifer Pettinger-Haines, Co-Founder, GRIF and Managing Director – Middle East, Bench Events, says:When industry fundamentals are changing, growth drivers are unpredictable, investment models are unreliable, customer forecasts are increasingly inaccurate - then it's time to gather and discuss our evolution.

 

“We’ve designed GRIF to give our delegates critical insights they need to help drive business - to evolve, invent, and disrupt their ways through the current climate,” reveals Pettinger-Haines.

 

“Our stellar line-up of speakers will help us do this with topical, thought-provoking sessions tackling the issues we all care about, from sustainability and scalability to eatertainment and expansion. GRIF will discuss the future of F&B in retail, analyse the progression of hotel dining, review tech innovations and forecast new investor behaviour,” she adds.

 

Stefan Breg, Group Strategy Director, Keane, who will give a presentation on global restaurant trends, adds: “We will explore how demand is evolving from the young to millennials, gen x and y to baby boomers across the four continents that we work in. We will look at the thinking behind malls, master developers and large restaurant hotel groups and how ‘science’ is being used to shape what they do.”:

 

New models of hotel dining are also expected to be a hot topic at GRIF, as is the opportunity for growth and creativity in the restaurant business via partnerships.

 

Maarten Markus, Managing Director Northern Europe, NH Hotel Group, comments: “At NH Hotel Group, we’re always looking for fruitful cooperation opportunities with investors and partnerships with top chefs in order to provide our guests with the highest service and quality possible. We have facilitated partnerships for innovative collaborations that would otherwise be challenging to set up and put in motion.

 

“Next to that, fostering talent in gastronomy is of great importance to us,” continues Markus. “We support gastronomic talent through agreements with gastronomy schools or institutions and also by being able to identify blooming internal talent and giving them opportunities to grow within the company and letting them work with Michelin star chefs of NH Hotel Group. We’re looking forward sharing our insights during the ‘Hotel dining is back’ panel discussion at GRIF 2019.”

 

GRIF will also discuss the convenience revolution; utilising F&B technology to drive revenue; 21st century customer experiences; balancing authenticity and scale; and strategies for expansion in Europe.

 

Pettinger-Haines reveals: “We expect much of the debate at GRIF to be underpinned by the theme of sustainability and the importance of ‘profit with purpose’. This is why we have invited industry legend Raymond Blanc, Chef Patron at Belmond Le Manoir aux Quat’Saisons and Founder of The Raymond Blanc Consultancy, to deliver a one on one keynote interview focusing on his work as the President of the Sustainable Restaurant Association (SRA).”

 

Ahead of GRIF, Blanc told us: ““I think sustainability is going to play a bigger role in our industry than ever before. It forces us to ask the questions, what is modern luxury? What is modern food? And how do we create a sustainable business that will work in the future?”

 

He adds: “To create something of consequential beauty, and for it to be sustainable, requires every element of a restaurant to work together in harmony. From the produce and the design to the team, the marketing and the training, every component plays an important role in delivering a sustainable experience.”

 


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