The final week of the Dubai Food Festival is well underway, with the opening of the inaugural Global Restaurant Investment Forum (GRIF) this evening.
Offering the ideal educational and networking platform for those in the restaurant investment industry, close to 200 attendees are expected to attend this evening’s launch event with many more anticipated throughout the two day event taking place 11-12 March.
Included in GRIF’s programme is a line-up of over 50 industry experts and thought leaders who will share their knowledge and expertise on how to succeed in this rapidly growing industry as they give insights into the hottest new developments within the restaurant and franchise space.
Speakers will include Celebrity Chef Silvena Rowe; Dawn Sweeney, President and CEO of the National Restaurant Association, USA; and Nicholas Clayton, Chief Operating Operator of Jumeirah Group. A not-to-be missed “Celebrity Chef vs. Restaurateur vs. Own Concept” panel debate will also highlight where to invest, and which is the right product for the environment.
In order to maximize the networking opportunities for attendees throughout the event, an exciting range of receptions are being held, starting with the opening reception hosted by the Jumeirah Group at the Jumeirah Emirates Tower tonight at 18:30. Six head chefs will showcase their respective restaurants alongside a live demo from Chef Gabriele Kurz who is Jumeirah Group’s wellbeing chef from Talise Nutrition.
This will be followed tomorrow morning, 11 March, at 08:30 by a breakfast with Pierre Gagnaire at the launch of Choix, his new bakery at the InterContinental Dubai – Festival City, and in the evening an arabesque reception at the Qbara Dubai. During the conference lunches will hosted by the Conrad Dubai at their sensational restaurants Izel, and Marco Pierre White Grill.
This is all in addition to two days full of conference sessions covering topics such as ‘The opportunities and challenges or franchising’; ‘Building a brand’; ‘Revolutionizing Mall Dining: Westfield London a Case Study’ and ‘Turning Hotels into Dining Destinations’.