Dermot Davitt, President, The Moodie Davitt Report
Martin Moodie, Chairman, The Moodie Davitt Report
Areas Cares – a sustainable strategy for both brand and culture
Montse Adán talks about ‘Areas Cares’, the company’s new global ESG strategy that supports a vision built on the three key pillars of People, Health & Planet.
Montse Adán, Chief Corporate Officer, Areas
The voices of leading women in F&B on their experiences, and the importance of diversity & inclusion in building a new world for travel dining.
Ann Elliott, Owner, Ann Elliott Hospitality Consultancy
Jacqui McManus, People Director, The Restaurant Group (TRG)
Lorena Garcia, Chef, www.cheflorenagarcia.com
The power of partnership
Patrick Coveney, colleagues and associates from across the business will be exploring a number of crucial topics around the subject of partnership, including its meaning and the role partnerships played in helping us emerge from the crisis. They will also discuss how the nature of partnerships is evolving, and what were the uniting forces that emerged from the past two years that need to be preserved to ensure our sector continues to grow into the future.
Patrick Coveney, Group CEO, SSP
The changing face of food at Heathrow Airport
In conversation with Fraser Brown as Heathrow continues its recovery from the crisis. We discuss new concepts, consumer demand and the challenges facing operators.
Fraser Brown, Retail Director, Heathrow Airport
How does the wider travel F&B sector make progress after the crisis? What are the priorities? What are the obstacles? How can we align our interests better as an industry? Autogrill senior executives address these questions and others in what promises to be a compelling session.
Andrea Cipolloni, CEO Europe, Autogrill Group
Walter Seib, CEO, HMSHost International
Talking tenders at Norway’s airports
Amid a process of renewal of the food offer at Norway’s airports, Avinor talks about the latest and forthcoming round of tenders for dining contracts at key locations.
Iskra Skram, Commercial Director Terminal Areas, Avinor
A focus on diversity & Inclusion
Minority-owned small business Concord Collective made history this year at Los Angeles International Airport as the first Airport Concessions Disadvantaged Business Enterprise (ACDBE) business to take over the entire portfolio of a major food & beverage concession operator. We speak to airport company, retail developer and concessionaire about ensuring a pathway for smaller, local, minority players to manage major airport dining concessions.
Mike Salzman,Executive Vice President and Group Director, Airports at Unibail-Rodamco-Westfield
Dave Jones, Deputy Executive Director Commercial Development, Los Angeles World Airport
Greg Plummer, CEO & Managing Partner, Concord Collective
What sustainability means today in food service
Mélanie Guilldou discusses Lagardère Travel Retail’s strategy for its growing Foodservice division, and the critical role of sustainability as a value driver for the business.
Mélanie Guilldou, Group EVP Foodservice & CSR, Lagardère Travel Retail
Profiling the Bangalore ‘terminal in a garden’
How the new T2 at Bengaluru Kempegowda Airport will take shape from a dining perspective.
Kenneth R. Guldbjerg, Chief Commercial Officer, Bangalore International Airport Limited
Pravat Kumar Paikray, Assistant Vice President – Commercial Development, Bangalore International Airport Ltd
Saurabh Singhal, Asst. General Manager – Commercial Development, Bangalore International Airport Limited
Travel Food Services on the new consumer
Leading Indian market player TFS on the experience of coping with COVID-19, its priorities and strategy in the recovery phase and how the future of airport hospitality looks post-crisis.
Varun Kapur, Executive Director, Travel Food Services
Designing the consumer-friendly, responsible future of F&B
A designer’s view of the future of travel dining, with an emphasis on how sustainability fits with airport, concessionaire and consumer trends.
Nick Baker, CEO & Creative Director, Smart Design
Jill Danis, Interior Designer & Project Manager, Smart Design
Challenging the F&B concessions status quo
Leading airports and concessionaires discuss the challenges of labour, debt and revenue, and what ‘recovery’ looks like to each of them.
This session is a collaboration between the Airport Restaurant & Retail Association and The Moodie Davitt Report.
F&B insights and trends
Chef, mixologist and pioneer, Kathy Casey, explores current and emerging trends in F&B and how these translate into the world of airports and travel retail locations.
Kathy Casey, CEO, Kathy Casey Inc. & Owner, Kathy Casey Food Studios–Liquid Kitchen