Reimagine the future of hospitality with ‘Food for Thought’ Virtual Talks

The Happetite ‘Food for Thought’ Virtual Talks are a series of free webinars created to support the restaurant industry and to help key players to outline the future of their business in the new post-Covid-19 world.

There is no doubt that the Covid-19 crisis has and will lead to long-term changes in the hospitality business. What will the post-crisis reality look like for the restaurant market? What are the essential leadership behaviours required in these unprecedented times? How can you capitalise on the upturns in this new reality?

These virtual talks have provided key moments to hear from top executives and innovative thinkers, and ask your questions.

Discover the programme

VIEWS ON THE POST COVID-19 RESTAURANT M&A MARKET

A discussion with: Francesco MONETA, Director, LAZARD - ITALY

Interviewed by: Vincent MOURRE, CEO, WHITESPACE PARTNERS LTD

A discussion on the macro consequences of the Covid-19 crisis on the restaurant M&A activity: How will restaurant groups continue to consider M&A transactions after the crisis and with which consequences (development model, transaction multiples, etc.)?

SUSTAINABLE SOLUTIONS FOR THE NEW HOSPITALITY WORLD

A discussion with: Mette LYKKE, CEO, TOO GOOD TO GO

Interviewed by: Mario C. BAUER, Entrepreneur & Teddy Bear / Brand Ambassador / Co Founder, AMREST / CURTICE BROTHERS / WHITESPACE PARTNERS

A discussion on the new breed of business that will emerge from the current crisis and why thinking like a social impact company will give you the purpose needed to survive in our new norm. How will the crisis impact the global food waste and supply chain? How can this knowledge arm supermarkets and restaurants?

FOOD DESTINATIONS IN THE NEW POST-COVID WORLD

A discussion with: Andrea RASCA, Founder, (MM) MERCATO METROPOLITANO MOVEMENT

Interviewed by: Jonathan DOUGHTY, Global Head of Foodservice, Leisure and Placemaking, ECE PROJEKTMANAGEMENT

What will be the real impact of the crisis on Food Destinations? The industry has to foresee deep changes and rethink its DNA? Our guests will discuss the main changes and opportunities to reshape food destinations in a post crisis world.

BUSINESS MODEL, OPERATIONS & DELIVERY: MAIN CHALLENGES FACING THE RESTAURANT INDUSTRY FOLLOWING COVID-19 CRISIS

A discussion with: Jerome LAREDO, CRO, DELIVERECT

Interviewed by: François BLOUIN, Founder & CEO, FOOD SERVICE VISION

Crisis raises fear in the foodservice industry, especially services as delivery, take away, click and collect … become extremely important.
Under such unexpected circumstances, how to review the existing offerings so as to adapt to the changes in the customer experience?

Restaurant industry content: Discover even more recipes for growth!

The Happetite is becoming a reference in the restaurant industry and in the food industry, providing key solutions to restaurant chains & operators as well as property players to support their business expansion. Here you will find key food industry trends dealing with industry matters. Get The Latest food industry trends with exclusive white papers, videos and interviews!