The World of Hospitality Issue 14 2016 | страница 97

Hotelympia

With Discovery, Delivery and Efficiency as key
watchwords, the technology-focused HOSPACE
Hub will offer a number of panel discussions around
acquisition, service experience and efficiency for both
guests and diners. Hot-button subjects will include:
distribution; reservations; marketing and loyalty;
point-of-sale; up-selling; table management; in-room
technology; service automation; supply chain and
inventory management.
The Hub will welcome a number of key influencers
and experts onto its stage, including: Google UK’s
Head of Hospitality, Terri Scriven, who will be talking
about how sites can, with limited resources, make
digital channels a boon rather than a bane; CEO of
Hotelympia Innovation Award winners, Orderella,
Denis Collet, who will be discussing functional
technology and how its development is being driven
by a whirlwind of customer demand; Digital Blonde
Karen Fewell and My Ly, Senior Marketing Manager
for YO! Sushi, who will be debating the merits of
digital marketing on a budget and Tom Valentine, Cofounder, Secret Escapes, who will be investigating the
developing of relationships between booking agencies
and restaurants and hotels.

Held in conjunction with The Craft Guild of Chefs,
The Staff Canteen Live – Skillery in association with
Westlands will be showcasing the skills of 16 of the
country’s leading chefs, comprising some 20 Michelin
stars. The line-up includes: chef patron of Restaurant
Gordon Ramsay, Clare Smyth; Tom Kerridge from
2 Michelin-starred The Hand and Flowers and The
Coach at Marlow; Claude Bosi of 2 Michelin-starred
Hibiscus; Nathan Outlaw of his eponymous two
Michelin-starred restaurant; Paul Ainsworth from one
Michelin-starred Paul Ainsworth at Number 6; Tom
Aikens, the youngest British chef ever to be awarded
two Michelin stars and Simon Rogan one of most
accomplished, unique and best loved chefs in the UK.
Each day will see a changing line-up of chefs
performing interactive demonstrations on stage in
front of a live audience offering recipe guidance,
cooking tips and sampling opportunities.
With class-leading chefs in mind, International
Salon Culinaire returns to Hotelympia in 2016 with
a brand new Chef Director, executive chef of the
Royal Garden Hotel, Steve Munkley, and a host of
programme changes aimed at ensuring the world’s
premier culinary competition stays fresh and relevant
to modern hospitality.

the World Of Hospitality

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In addition to the three competitive elements of
International Salon Culinaire; La Parade des Chefs,
Salon Display, and Live Theatre.
New for 2016 is The Skills Theatre which will give
chefs at the very beginning of their careers – including
apprentices and students, and those who have not
competed before – the chance to experience the
thrill and bright spotlight of competition with classes
including butchery, fishmongery, pastry, sugar-craft
and many more.
Another first for Salon, front-of-house staff will now
also get to demonstrate their skills and put their efforts
to the test in a selection of service classes.
It’s not just about food, Hotelympia’s Drinks Cabinet
and Drinks Innovation Theatre will grow to
encompass craft beer, cider, spirits and wine as the
drinks scene moves from strength-to-strength. The
Drinks Innovation Theatre will not only house talks
on the profitability of alcoholic beverages, but also
how getting your hot drinks offering right can be
equally as rewarding.
Toby adds: “For almost 80 years this show has been the
only show that the entire hospitality fraternity builds