Agenda

Day 1: Monday, 13 July 2020


FHA CONGRESS PLENARY


0930
FHA Think Tank:
Response, Recovery and The Road Ahead Post COVID 19

  • COVID-19 and emerging paradigms for hospitality
  • Temporary and permanent changes to consumer behaviour in HoReCa and F&B businesses
  • Managing supply demand imbalances
  • Expected recovery timelines and adjusting business strategies

Panellists:
Dato’ Seri Douglas Foo, President of Singapore Manufacturing Federation (SMF), Nominated Member of Parliament of Singapore
Michael Tan, Chief Executive Officer, Singapore Productivity Centre, Executive Director, Singapore Productivity Association
Tommy Lai, Chief Executive Officer, General Hotel Management Group, Singapore
Anurag Bali, Assistant Vice President, Food & Beverage, SEA and Australasia, Shangri-La Group, Hong Kong
Ray Mond Tan, Head of Global IT, Frasers Hospitality, Singapore

1010
Is COVID-19 a Booster for Digital Transformation? How Coca-Cola is Driving the Future of Digital Transformation for Business Growth

Vicky Abhishek, Chief Technology Officer – BIG & APAC, Coca-Cola, Singapore

1040
Morning Break

HOSPITALITY- A STRATEGIC RETROFIT

1100
Building Confidence in Customers and adapting to the new psychology 

Emmanuel Benardos, General Manager, Food & Beverage, Fairmont Singapore & Swissotel The Stamford, Singapore

1130
The Rebirth of F&B brands – new partnerships and new markets in a changed marketplace

Anurag Bali, Assistant Vice President, Food & Beverage, SEA and Australasia, Shangri-La Group, Hong Kong

1200
FHA Operations Leadership Roundtable:  Best Practices for the reopening, and subsequent operations  

Panellists:
Ray Mond Tan, Head of Global IT, Frasers Hospitality, Singapore
Anurag Bali, Assistant Vice President, Food & Beverage, SEA and Australasia, Shangri-La Group, Hong Kong
Emmanuel Benardos, General Manager, Food & Beverage, Fairmont Singapore & Swissotel The Stamford, Singapore
Christopher Mark, Co-Founder and Culinary Director, Black Sheep Restaurants, Hong Kong 

1245
Lunch Break

1330
Forecasting Demand, and developing a Post COVID CX Strategy

Govinda Singh, Executive Director, Colliers International

1400
Getting Ready for the Rebound, Managing Recovery, and Optimising Revenue  

Stepan Marhoul, Group General Manager, Unlisted Collection, Singapore

1430
FHA Thought Leadership: Finding your way during and after COVID

Panellists:
Marc Steinmeyer
, President Director, Tauzia Hotel Management, Indonesia
Tommy Lai
, Chief Executive Officer, General Hotel Management Group, Singapore
Stepan Marhoul
, Group General Manager, Unlisted Collection, Singapore 

 1500
Afternoon Break

DIGITAL OPERATIONS

1515
The COVID impact, and next steps for a digital transformation of restaurants

Arrif Ziauden, Chief Executive Officer, The Chope Group, Singapore

1545
Managing the Cash Flow crunch with digital transactions

Panellists:  
Nicki Ramsay, CEO and Founder, Cardup, Singapore
Arrif Ziaudeen, Chief Executive Officer, The Chope Group, Singapore

INNOVATION AND NEW BUSINESS MODELS

1615
How to Grow your Business via a Virtual Kitchen

Maximilian Von Poelnitz, Managing Partner, Founder, New Territory Ventures and Spoonful, Hong Kong

1645
Digitally-Enabled Experiential Dining 

Christopher Mark, Co-Founder and Culinary Director, Black Sheep Restaurants, Hong Kong

1715
Panel Discussion: Quantifying the longer term impact on sourcing and procurement strategies 

Panellists:
Dave Pynt
, Executive Chef, Burnt Ends, Singapore
Alex Liau
, Director of Purchasing, The Westin Singapore and President, Hospitality Purchasing Association Singapore
Henning Wittchen
, Regional Director, Procurement & HQ Projects, SPC Korea, Paris Baguette, Singapore
Martin Cahill
, Executive Chef, The Fullerton Hotel, Singapore

1815
End of Conference Day 1

FOOD MANUFACTURING, TRADE & RETAIL

1100
COVID-19 and F&B Manufacturing – Leveraging New Frontiers and Advancing to i4.0

Dato’ Seri Douglas Foo, President of Singapore Manufacturing Federation (SMF), Nominated Member of Parliament of Singapore

1130
Managing Supply Chain Disruptions in Food Services During and After COVID 2019

Michael Tan, Chief Executive Officer, Singapore Productivity Centre, Executive Director, Singapore Productivity Association

1200
Singapore Manufacturers’ Think Tank:

Revamped Commercial Strategies for Resilient Manufacturing and Food Supply

Moderator:
Matt Kovac, Executive Director, Food Industry Asia, Singapore

Panellists:
Kevin Lim, Associate Manager, Leong Guan Food Manufacturer, Singapore
Sunny Koh, Managing Director, Chinatown Food Corporation, Singapore
Ong Bee Chip, Managing Director, Golden Bridge Foods Manufacturing, Singapore
Ang Khim Wee, Head of Business Development, Lim Kee Food Manufacturing, Singapore
John Cheng, Director, Innovate 360, Business Development Director, Cheng Yew Heng Candy Factory, Singapore

1245
Lunch Break

SUPPLY CHAIN AND DISTRIBUTION

1330
Case Study: Enabling Trade through Sustainable Supply Chains

Megan Willis, Sustainability Director, Cocoa and Chocolate APAC, Cargill, Singapore

1400
Supply Chain Technologies Gaining Prominence Post COVID

Please contact jonathan.kiang@informa.com for speaking opportunity

1430
Case Study: Reworking Supply Chain Partnerships and Business Operations Amidst COVID

Woon Tien Yuan, Director, Killiney Kopitiam, Singapore

1500
Afternoon Break

E-RETAIL

1515
The Game Changer: Online Food Retailing During and After COVID

Richard Ruddy, Chief Retail Officer and Head of Grocery, Lazada, Singapore

1545
Adding Value to the Brick-and-Mortar Presence for Grocery

Sireethorn Satchatippavarn, Head of Strategy and Innovation, Central Food Retail Group, Thailand

1615
Leveraging E-Commerce Platforms to Progress Retail Market Access

Please contact jonathan.kiang@informa.com for speaking opportunity

1645
Case Study: An E-Retail Strategy for F&B Manufacturers

Anatole Rousseau, Head of E-commerce – Asia, Africa, Middle East and ANZ, Barilla Group, Singapore

1715
Global Online Convenience Stores Case Study: U.S. and Asia’s Fresh Foods and Vegetables Supply

Ruth McLennan, South East Asia Commercial Director Fresh Produce and Bakery, Dairy Farm Group, Singapore

1745
How Next-Gen Delivery Services Are Shaping Demand in Our Food Marketplace

Pedram Assadi, Chief Operating Officer, APAC, FoodPanda, Singapore

1815
End of Conference Day 1

Day 2: Tuesday, 14 July 2020

0930
FHA Keynote:

Driving the Growing Demand of Plant Based Meats 

Nick Halla, Senior Vice President, International, Impossible Foods, USA 

1000
FHA Food Sustainability Dialogue:

Managing an Exacerbated and Longer Term COVID-19 Impacted Food System

  • Manufacturing and increased government focus on food security
  • Changing consumer buying behavior
  • Decentralisation of production
  • Accelerated investment in automation

Panelists:
Ralph Frehner, Vice President, Design Development Operations, F&B Product, Brand Projects, Asia Pacific, Marriott International, Hong Kong
Philipp Blaser, Vice President of Food and Beverage, Asia Pacific, Four Seasons Hotels and Resorts, Singapore
Sebastian Kern, Director of Food and Beverage, Grand Hyatt Singapore, Singapore
Will Leonard, General Manager, The Loco Group, Singapore

1040
Morning Break

FOOD SAFETY 360

1110
How COVID Is Shaping Global Food Safety Practices

Becky Cheung, Chairwoman, International Food Safety Association, Hong Kong

1140
Exporting Food to the States – U.S. FDA Regulatory Expectations for Food Safety and Labeling 

David Lennarz, Founder & President, Registrar Corp, USA

1210
A Manufacturer’s Response to Food Safety Innovation During COVID

Ashraf Shehata, Senior Director, Quality and Food Safety Asia, India, MEA & Australia, Mars, UAE

1240
Lunch Break

1340
Culinary Directors’ Roundtable:
Driving a Food Safety Culture at the Top Level 

  • Sustainability as an enabler
  • Education and training
  • Managing the critical touchpoints – supplier, supply chain, handling
  • Investing in the right Technology

Panellists:
Lucas Glandville
, Director of Culinary Operations – Grand Hyatt Singapore / South East Asia, Singapore
Robert Stirrup
, Director of Culinary Operations, Fairmont Singapore & Swissotel The Stamford, Singapore
Toine Hoeksel
, Culinary Director, Asia Pacific, Marriott International, Hong Kong
Sabina Garcia
, Chief Program Officer, Global Food Partners, Singapore

1410
Enabling HACCP compliance through technology

Please contact jonathan.kiang@informa.com for speaking opportunity

1440
The Food Supply Chain- Standards & Requirements in the current environment

Chong Nyet Chin, Director of Food Safety and Quality, NTUC FairPrice, Singapore

1510
Afternoon Break

1530
Productivity, Technology and Safety – A Practical Look at Central Kitchen Design and Operations 

Clara Pi, Board Director, Foodservices Consultants Society International Worldwide, Hong Kong

1600
The Future of food safety with Modern Kitchens 

Ralph Frehner, Vice President, Design Development Operations, Marriott International, Hong Kong

1640
Panel Discussion: New shifts in Central Kitchen’s for Food Safety Compliance post COVID 19 

Panellists:
Luigi Gerosa
, Vice President, Culinary Development,Kerzner International, Dubai
Kong Kok Kiang
, Vice President, Singapore Chefs Association, Singapore
Shahnaaz Russell Wong
, Executive Chef, M Social,Singapore
Martin Cahill
, Executive Chef, The Fullerton Hotel, Singapore

1710
Implementing food safety regulations across the value chain

Please contact jonathan.kiang@informa.com for speaking opportunity

1740
The Prevailing Challenges in Food Safety, Fraud & Authenticity in Food Supply Chain 

Frank Luong, Culinary Director, Bayshore Pacific Hospitality, Director, Frank & Associates (Culinary and Food Consultancy), Hong Kong

1810
End of Conference Day 2

FOODTECH 4.0

1110
Using Intelligent Process Automation to Improve Efficiency, Scalability and Resilience

David Ashton, Partner, ASEAN Intelligent Automation Leader, Ernst & Young, Singapore

1140
FoodTech ‐ How Technology and Digitization Can Drive Efficiencies in Supply Chain and Improve Productivity in Food Manufacturing Business

Shikhar Aggarwal, Senior Director – Visionary Sciences APAC, Frost & Sullivan, Singapore

1210
Creating a Future-Ready Food Safety Ecosystem through Public-Private R&D Partnerships

Colin Lim, Deputy Director, Innovations in Food and Chemical Safety Programme, Biomedical Research Council (BMRC), Agency for Science, Technology and Research (A*STAR), Singapore

1240
Lunch Break

PRODUCT AND BUSINESS INNOVATION

1340
Open Innovation to Transform the F&B Industry in Current Scenario

Phi Van Nguyen, Chairwoman, Vietnam Business Angel Network, Open Innovation Vietnam, and Saigon Innovation Hub, Vietnam

1410
Opportunities of Venturing into the Plant-based Food Markets – USA vs Asia

Eugene Wang, Founder, Sophie’s Kitchen Inc, USA

1440
How COVID-19 will Accelerate Food Manufacturing Technology and Innovation

Please contact jonathan.kiang@informa.com for speaking opportunity

1510
Afternoon Break

SUSTAINABLE FOOD SOURCING

1530
Implementing Animal Welfare Policies in Your Supply Chain

Jayasimha Nuggehalli, Chief Operating Officer, Global Food Partners, Singapore

1600
Innovative Sourcing – How Urban Farming is Changing the Game of Food Supply Disruption

Wouter Vos, Chairman, Urban Farming Partners, Netherlands

1630
Hoteliers’ Think Tank:
Sustainable Sourcing Beyond COVID-19 – Why It Matters?

Moderator:
Prashant Kulkarni
, F&B Director, Hilton, India

Panellists:
Celia Lam
, Director, Eat with Six Senses, Six Senses Hotels Resorts Spas, Thailand
Kolin Koid
, F&B Manager, Novotel Singapore on Stevens & Mercure Singapore on Stevens, Singapore

1715
End of Conference Day 2