10:00 am Welcome address
Michael Jones
Editor Director
Progressive Content and FCSI’s Foodservice Consultant magazine
10:10 am Opening keynote: Satisfying the world’s appetite: the story of Kitopi and the rise (and rise) of ghost kitchens
Satisfying the world’s appetite: the story of Kitopi and the rise (and rise) of ghost kitchens
Mohamad Ballout
CEO & Co-Founder
Kitopi
10:40 am What are the Key Success Points & Chronic Pinch Points for Ghost Kitchen Operators?
- While the ghost kitchen unit growth is explosive and creating excitement, aren’t some operators missing the key points for long-term success?
- What are the some of the common pinch points and overlooked operational issues?
- While the industry leaders are becoming media stars, what about the competitors and “upstarts” lingering in the shadows and about to jump into the ghost kitchen selling segment?
Scott Heim
President
Middleby Ventless Cooking Solutions
Josh Halpern
Chief Executive Officer
Big Chicken
11:10 am Morning Refreshments and Networking
11:15 am Presentation: Decoding the global ghost kitchen market and its impact on foodservice
Analyst insight into the potential for the global ghost kitchen market and charting the rise of the phenomena, and the worldwide opportunities arising.
Mark Dempsey
Consulting Director
GlobalData Consumer & Retail
11:45 am Panel session: Lessons from the ghost kitchen front-line
Leading operators provide stories from the coalface as well as an overview of the worldwide opportunity that ghost kitchens are presenting to operators and how they represent the perfect confluence of advanced technological innovation and convenience for customers.
Charlie Farr
Global Head of Delivery Kitchen and 'Dark Store' Divisions
PKL
Geoff Alexander
President, CEO & Managing Partner
Wow Bao / Lettuce Entertain You Enterprises
Christian Maraldo
Director of Market Development
Ghost Kitchens
Michael Jones
Editor Director
Progressive Content and FCSI’s Foodservice Consultant magazine
12:25 pm Ghost Kitchen Marketing 101: How to Build and Market a Virtual Restaurant
- In this session, learn how modern ghost kitchens use marketing and branding to grow sales and differentiate from the ever-increasing competition.
- We’ll spill the secrets on what makes a great virtual restaurant brand — using our experience working with hundreds of ghost kitchens
- Discover the best resources and educational materials to help you understand the ever-evolving landscape of virtual concepts
Tune in to see our special guest!
Zach McCurdy
Creative Director
Lunchbox
Olivia Graham
Manager of Customer Success
Lunchbox
Corinne Watson
Director of Content
Lunchbox
12:55 pm Panel session: How to establish a competitive advantage
The operational and obstacles operators face when trying to pivot to a delivery model or start from scratch.
Atul Sood
Chief Business Officer
Kitchen United
Khalipa Zulu
Co-Founder
Jozi Cloud Kitchens
Randy Murphy
Founder & CEO
FourBurner Technologies and OrderB4
Joe Frem
Vice President of Cloud Kitchens and Concepts
MENA at Talabat (Delivery Hero)
Tina Nielsen
Editor
FCSI Foodservice Consultant magazine
1:35 pm Networking lunch
1:40 pm Reserved for Sponsor
2:10 pm Panel session: The FCSI consultant view
Ghost kitchens allow for concepts to create seamless delivery model businesses. Our expert consultant panel look at the opportunities for consultants who are designing ghost kitchens or advising operators on everything from labour, menu optimization, POS and platform innovation – plus, what consultants bring to the party for operators.
Juan Martinez
Principal, and Founder
Profitality
Melanie Corey-Ferrini
Founder
Dynamik
Joseph Schumaker
Founder and CEO
FoodSpace
Michael Jones
Editor Director
Progressive Content and FCSI’s Foodservice Consultant magazine
William J. Caruso
President
FCSI Worldwide
2:50 pm The future of Plant Based is Sensational: why to add plant based on menu and how
- Understand the demand for plant-based food
- Why should all ghost kitchen have plant-based options
- What are the key criteria for success
- Quick tips to bring buzz to your business
Alexandre Sonnay
Global Strategy and Insight Manager
Nestlé Professional Food
3:20 pm Panel session: Executing the culinary
How to nail a ghost kitchen menu and why flexibility, agility and customer engagement are key.
Francesco Cassera
COO
Kuiri
Dean Best
Managing Editor
Just-Food
Bill Stavrou
Foodhaul founder/CEO and Founder
Valley Lodge Tavern Group
Curtis Pintye
Chef/Traveller/Dark Kitchen Specialist/Consultant
Maurizio Rosazza Prin
Founder
Delivery Valley
4:00 pm Reserved for Sponsor
4:30 pm Panel session: Technology, delivery and cracking the last mile
Fixing the troublesome last mile of food delivery – from automation to packaging.
Plus: how ghost kitchens and virtual restaurants have evolved into the groceries and retail space and why instant delivery platforms have become the smart new kid on the block of food delivery.
Simele Shange
Co-Founder
Jozi Cloud Kitchens
Jay Bandy
President
Goliath Consulting Group
Shalou Barth
Co-Founder & CEO
GhostLine Kitchens
5:10 pm Reserved for Sponsor
5:40 pm Closing keynote: Mapping the future: from AI to automation and robotics – how the game is already being changed in ghost kitchens and dark stores
An interview with Massimo Noja De Marco, CEO at Piestro – Founder at Kitchen United – BOD at Miso Robotics – Managing Partner at Bowlton Robotics
Massimo Noja De Marco
CEO
Piestro
SPONSORSHIP ENQUIRIES
To enquire about sponsorship opportunities for the conference, please contact:
Valentin Gerasimuk
Head of Sponsorship
E: Valentin.Gerasimuk@arena-international.com
SPEAKING ENQUIRIES
The conference programme is written in collaboration with industry, if you would have a case study, idea or just a comment, please contact:
Kim Palfrey
Deputy Head of Production
T: +44 (0) 20 7936 6960
E: kim.palfrey@arena-international.com