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12:00
- Introducing Day 1 Programme
12:05
- Introduction to GulfHost and why the show is so impactful for hospitality & foodservice professionals.
12:15
- Introducing the teams, the judging criteria, rules and process.
12:30
- Exploring the trends, challenges and opportunities in foodservice in the region in 2025 and beyond
13:00
- Focusing on energy efficiency, programmable solutions, profitability, the rise of creative customization and much more.
14:15
- Why understanding and adapting to customer needs is paramount through all touchpoints.
15:00
- Exploring the challenges, trends and changes for women leaders in foodservice.
16:00
- Winners Annoucement
12:00
- Introducing Day 2 Programme
12:05
- Addressing trends, challenges and opportunities for chefs with a focus on attracting and retaining young talent to the profession.
12:45
- How to attract, retain, promote and reward great team members.
13:30
- How projects opportunities are evolving in the Middle East/MENA region and how consultants are the vanguard behind improving kitchen design. Plus, a focus on interior design/modular future of front-of …
14:15
- Brief introduction from Anton Francois FCSI, followed by three student teams pitching for 15 minutes each, plus five minutes of questions from judges per team
15:15
- The power of procurement in finding profitability: how cutting costs and cost efficiency can create new opportunities for profitability in Dubai hospitality
16:00
- Winners Annoucement
12:00
- Introducing Day 3 Programme
12:05
- Salt was launched by Emirati entrepreneur Amal Al Marri and her Saudi business partner Deem Al Bassam in Dubai in 2014. It is widely credited for changing the pop-up scene with its #FindSalt premise. …
13:30
- How changing consumer habits are going to shape the kitchens and front-of-house spaces of the future. Plus, how demography trends are changing foodservice.
14:00
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How leading operators are tackling food waste and reducing energy usage in commercial kitchens.
Speakers
15:00
- How is AI, robotics and automation still set to change the foodservice sector ' for the better? What new, intelligent changes will impact
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