Delivering Growth, Insight and Inspiration
Wednesday 15th September 2021
15.00 – 17.00 Annual General Meeting (FEA Members only)
20.00 Informal networking dinner including Top 100 Influencer results
Thursday 16th September 2021
08.30 Registration; coffee and exhibition viewing
Stephen Hobbs C.F.S.P, FEA Chairman
9.35 Introduction to the day
Chris Mason, Conference Facilitator
Morning sessions will focus on Business recovery post Brexit and Covid 19
9.45 Brexit delivered
Terry Boniface, Assistant Director – Electronics & Machinery, Department of Business, Energy & Industrial Strategy
Terry leads on engagement with Electronics and Machinery sectors primarily on industrial policy but predominantly over the last three years on Brexit and the industry response to the Covid 19 pandemic. During this session, Terry will update delegates on the latest developments within the Department on Brexit and the potential implications for the catering industry.
10.15 Market Structure
Simon Stenning, Strategic Advisor & Futurist, Future Foodservice
With a career founded in operations with hotels, restaurants, Simon’s move into market intelligence provides unique foresight into the future across the whole spectrum of the hospitality and foodservice market. Simon will draw on his recent report, The Rebuilding of Hospitality 2021-2025, in his session and outline future trends in hospitality.
10.45 Coffee and exhibition
11.15 Business recovery panel session, chaired by Chris Mason
Steve Coates, Founder Chairman, Advance Group
Mark Davies, Managing Director, ISS Foodservice
Paul Dickinson, Director of Food, Fuller, Smith & Turner
During this session we will hear from each speaker on how their particular business and sector are coping with the challenges since Brexit and Covid 19 and how they envisage the future impact of these playing out. Delegates will have the chance to ask questions as part of this session to drill down further on how this is likely to affect their planning as we continue into the Brexit process.
12.30 Lunch and exhibition
The afternoon sessions will focus on achieving Net Carbon Zero in equipment provision
1.45 The work of the Hospitality Carbon Zero Forum
Mark Chapman, CEO, Zero Carbon Forum
As founder of Zero Carbon Forum, Mark works with organisations to help them achieve their net carbon zero targets. He has recently been working with pub chains on practical steps they can take now to gain ground on becoming carbon neutral which will form the basis of his session.
2.15 Safe delivery of projects with a focus on carbon zero
Julian Shine, Managing Director, Shine Manufacturing
Julian has been working with FEA on a programme to advise members on delivery of projects while integrating achieving carbon zero into project delivery; Julian will update delegates on this work.
3.00 Coffee break
3.30 How Government vision fits within the framework of foodservice projects
Sam Balch, Deputy-Director, Department for Business, Energy and Industrial Strategy
Sam Balch, Deputy-Director responsible for the Home Retrofit and Energy-Related Products Policy at BEIS will illustrate how manufacturers can engage with Government policy to help the foodservice industry achieve net carbon zero by 2050.
4.10 Industry insight
Simon Frost, Managing Director, Hoshizaki
Simon will update delegates on FEA’s ongoing data development work with Caterlyst and the insight this is bringing to the association.
4.30 Closing keynote address
Since the UK/EU referendum and during the Covid 19 pandemic, Chris has been on the frontline of covering the intense, unpredictable political fallout for all of the BBC’s channels with a digestible and entertaining style of delivery, regularly appearing on BBC Breakfast, Radio 4’s Today programme, the Jeremy Vine Show and the news bulletins on BBC One. During his keynote address, Chris will draw on the political scene over the last 18 months and what the future might hold as we continue to come out of the pandemic and the impact of Brexit unfolds.
5.15-5.30 Closing remarks
Stephen Hobbs C.F.S.P., FEA Chairman
19.30 Drinks reception
20.00 - Gala & Awards dinner
NB: Timings and content subject to change