Agenda - FHA Congress 2020 | Hotel, Restaurant and Cafe

Day 1
Day 2

Day 1

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

Moderator:
Francis Loughran, Founder and Managing Director, Future Food, Australia

Panellists:
His Excellency Mr Douglas Foo, Singapore High Commissioner (Non Resident) to Tanzania, President of Singapore Manufacturing Federation
Michael Tan, Chief Executive Officer, Singapore Productivity Centre, Executive Director, Singapore Productivity Association
Tommy Lai, Chief Executive Officer, General Hotel Management Group, Singapore
Vineet Sharma, Chief Operations Officer, APAC, Pizza Hut, Singapore

1030
Morning Break

HOSPITALITY AND F&B – A STRATEGIC RETROFIT

1100
FHA Thought Leadership: Finding your way during and after COVID

Moderator:
Dr. Detlev Remy, Associate Professor, Design and Specialised Businesses, Singapore Institute of Technology, Singapore

Panellists:
Christophe Glass, Chief Projects, Legal and IT Officer, Tauzia Hotel Management, Indonesia
Tommy Lai, Chief Executive Officer, General Hotel Management Group, Singapore
Loh Lik Peng, Director, Unlisted Collection, Singapore

1130
Managing Operational Changes in F&B

Vineet Sharma, Chief Operations Officer, APAC, Pizza Hut, Singapore

1210
FHA Operations Leadership Roundtable: Best Practices for the reopening, and subsequent operations

Moderator:
Dr. Detlev Remy, Associate Professor, Design and Specialised Businesses, Singapore Institute of Technology, Singapore

Panellists:
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

1250
Lunch Break

1310
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

1340
Building Confidence in Customers and adapting to the new psychology

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

1410
Digitally-Enabled Experiential Dining

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

1440
Afternoon Break

DIGITAL OPERATIONS

1500
Panel Discussion: Winning strategies in digital F&B operations for a post pandemic world

Moderator:
Dr Dalal AlGhawas, Program Director, Big Idea Ventures, Singapore

Panellists:
Nicki Ramsay, CEO and Founder, Cardup, Singapore
Nam Q Nguyen, Founder and Managing Director, Annam, Singapore
David Yeung, Founder & CEO, Green Monday Group, Hong Kong

1530
The COVID impact, and next steps for a digital transformation of restaurants

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

1600
Evening Break

INNOVATION AND NEW BUSINESS MODELS

1620
How to Grow your Business via a Virtual Kitchen

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

1650
Panel Discussion: Quantifying the longer term impact on sourcing and procurement strategies

Moderator:
Alex Liau, Director of Purchasing, The Westin Singapore and President, Hospitality Purchasing Association Singapore

Panellists:
Dave Pynt, Executive Chef, Burnt Ends, Singapore
Henning Wittchen, Regional Director, Procurement & HQ Projects, SPC Korea, Paris Baguette, Singapore

1730
End of Conference Day 1

FOOD MANUFACTURING, TRADE & RETAIL

1100
F&B In This Pandemic: Who Will Survive

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

1130
The Rise of Plant-base and Clean Meat – Consumer Trends and Investment Opportunities

Andrew Ive, Founder, Big Idea Ventures, Singapore

1200
Singapore Manufacturers’ Think Tank:
Revamped Commercial Strategies for Resilient Manufacturing and Food Supply

Moderator:
Steven Bartholomeusz, Policy Director, Food Industry Asia, Singapore

Panellists:
Kevin Lim, Associate Manager, Leong Guan Food Manufacturer, Singapore
Sunny Koh, Managing Director, Chinatown Food Corporation, Singapore
Ong Ye Kai, Business Development Manager, 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

1250
Lunch Break

SUPPLY CHAIN AND E-RETAIL

1310
Case Study: Enabling Trade through Sustainable Supply Chains

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

1340
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

1410
Adding Value to the Brick-and-Mortar Presence for Grocery

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

1440
Afternoon Break

1500
The Game Changer: Online Food Retailing During and After COVID

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

1530
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

1600
Evening Break

1620
How Next-Gen Delivery Services Are Shaping Demand in Our Food Marketplace

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

1700
End of Conference Day 1

Day 2

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

Corporate policies on sustainable food
Changing consumer behavior towards sustainable products
Sustainable sourcing – Where is the industry moving forward?
The commercial impact of sustainable food practices

Moderator:
Christian Cadeo, Managing Director, Big Idea Ventures, Singapore

Panelists:
Raheel Ahmad, Culinary Director, APEC, Marriot International, Singapore
Will Leonard, General Manager, The Loco Group, Singapore

1030
Morning Break

FOOD SAFETY 360

1100
How COVID Is Shaping Global Food Safety Practices

Chairperson:
Tim Smallwood, Fellow, Foodservice Consultants Society International, Australia

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

1130
Exporting Food to the States – U.S. FDA Regulatory Expectations for Food Safety and Labeling

David Lennarz, Founder & President, Registrar Corp, USA

1200
The Food Supply Chain- Standards & Requirements in the current environment

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

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

1230
Lunch Break

1250
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

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

Panellists:
Lucas Glanville, 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

1350
Productivity, Technology and Safety – A Practical Look at Central Kitchen Design and Operations

Tim Smallwood, Fellow, Foodservice Consultants Society International, Australia

1420
Afternoon Break

1440
Panel Discussion: New shifts in Central Kitchen’s for Food Safety Compliance post COVID 19

Moderator:
Tim Smallwood, Fellow, Foodservice Consultants Society International, Australia

Panellists:
Kong Kok Kiang, Vice President, Singapore Chefs Association, Singapore
Shahnaaz Russell Wong, Former Executive Chef, M Social, Singapore

1510
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

1540
Safe Consumption of 3D Food Printing- Trends and applications beyond Dysphagia feeding

Gladys Wong, Senior Principal Dietitian, Khoo Teck Puat Hospital, Singapore

1600
End of Conference Day 2

FOODTECH 4.0

1100
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

1130
Creating a Future-Ready Food Safety Ecosystem through Public-Private R&D Partnerships

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

1200
Using Intelligent Process Automation to Improve Efficiency, Scalability and Resilience

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

1230
Lunch Break

PRODUCT AND BUSINESS INNOVATION

1250
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

1320
Opportunities of Venturing into the Plant-based Food Markets – USA vs Asia

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

1350
Capturing the 360 degree Flavor Experience with Multimedia

Robert Danhi, Award winning R&D Chef, Author, TV Show Host and Curator of Cultures and Flavor360 Solutions, USA

1420
Afternoon Break

SUSTAINABLE FOOD SOURCING

1440
Implementing Animal Welfare Policies in Your Supply Chain

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

1510
Innovative Sourcing – How Urban Farming is Changing the Game of Food Supply Disruption

Wouter Vos, Chairman, Urban Farming Partners, Netherlands

1540
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

1630
End of Conference Day 2