The writing's on the wall 15 November 2019 The time for making your business sustainable is now. Find out how hospitality’s leaders, including Sue Williams and Chantelle 
Nicholson, are going green in The Caterer ’s Sustainability Special
In this week's issue... The writing's on the wall The time for making your business sustainable is now. Find out how hospitality’s leaders, including Sue Williams and Chantelle Nicholson, are going green in The [...]
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The Caterer Summit 2019 takes place in one week

22 October 2019 by
The Caterer Summit 2019 takes place in one week

There is just one week to go until the Caterer Summit 2019, which will feature a host of inspirational operators sharing their tips for sustainable business success.

The focus of the one-day conference being held at the National Gallery on 29 October will be sustainability, both in terms of long-term operational success and environmental awareness.

Among the panellists will be Mowgli’s Nisha Katona, explaining how she’s built the fast-growing 10-strong group; Chantelle Nicholson, chef patron at Tredwells, on building sustainability into a business model; and Danny Pecorelli from Exclusive Collection on extending margins without compromising quality.

Meanwhile, Wiltshire's Whatley Manor general manager Sue Williams and Joel Williams from London’s the Conduit will explore delivering a luxurious experience for guests in a socially responsible manner.

Keynote speakers include Clare Smyth, chef-patron of Core in London’s Notting Hill, Galvin at Windows general manager and TV personality Fred Sirieix and CGA chief executive Phil Tate.

See our stellar speaker line up.

Key themes of the day will be:

• Running an environmentally friendly business in 2020. With innovative tips for being more sustainable, ethical and energy efficient.

• Building and retaining a high-performance workforce. Covering the business case for taking care of your employees and exploring how best to motivate, educate and reward your teams.

• Practical advice for turbocharging your profitability. Detailing ways to extend your margins without compromising quality and revealing the most efficient methods of promotion.

The Caterer editor Chris Gamm said: “This year’s The Caterer Summit will provide all the inspiration and advice a restaurant, hotel, foodservice and pub operator needs to thrive.

“We’re going to focus on sustainability, both in terms of operational performance and ethics, featuring operators that are able to address issues such as waste and plastic use as well as profitability.”

To book your place visit: thecaterersummit.com

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