BFM: The Business Radio Station

31 July 2015 (Friday)

9.00am – 5.00pm

Connexion @ Nexus, Bangsar South

#BFMtakeaway

  • Registration

  • WELCOME ADDRESS

    Malek Ali, Managing Director/Founder, BFM Media

  • RESTAURANT FAQS - UNDERSTANDING THE MARKET

    Slides Available Here

    Emmanuel Stroobant, Founder, Emmanuel Stroobant Group



      The food and beverage sector in Malaysia has always been a booming industry for one simple reason - Malaysians love to eat. Perfect for food enthusiasts who are thinking of turning their passion for food into a business. In this session, we’ll lay the foundation for you and help you make the most important step in starting a business - market research. We will equip you with:

      • A thorough analysis on Malaysia’s F&B industry - consumer spending trends, market demand, government policies
      • Assess the political and cultural issues affecting the industry
      • General codes in the restaurant business: health and hygiene, halal certification
      • Expose you to the rough side of the industry and prepare you to handle it - licensing issues, agreement negotiation

      OPEN FLOOR DISCUSSION

      Moderated by Fay Khoo, Presenter, BFM | Facilitated by Freda Liu, Presenter, BFM

    • COFFEE BREAK

    • TETE -A-TETE WITH EMMANUEL STROOBANT

      Emmanuel Stroobant, Founder, Emmanuel Stroobant Group


        This is a no-holds-barred, all-access session to Emmanuel Stroobant. Take advantage of this exclusive opportunity, only for attendees of this conference to find out the secrets that made him depart his ambitions in the legal profession to become a Grand Chef who has written books and has his own TV show. Gain insight on how to excel in the delectable world of F&B.

        He frequently consults on:

        • How to layout a menu to ensure guests always leave satisfied
        • Planning restaurant layouts: for guests and kitchen to ensure a comfortable dining experience & efficient service
        • What to do to get staff trained and restaurant-organization structure defined.

        Don’t miss out on a chance to get your questions answered by Emmanuel when he takes questions received via Twitter, text and e-mail.

      • SO YOU WANT TO START A FOOD BUSINESS – PICKING A CONCEPT

        Panelists:



        • Anabelle Co-Martinent, Founder, La Juiceria
        • Noreen Ramli, Founder, Curbside Cantina
        • Darren Teoh, Head Chef, Dewakan

        Do you remember the doughnut craze? Or when it was all about cupcakes, cupcakes, cupcakes. How about the gourmet burger phase? We’ve seen culinary trends come and go in a blink of an eye and restaurateurs rush to capitalize on what they think is a golden opportunity only to be left hanging with several outlets caught in a dying phase. So how does one pick a winning F&B concept that is sustainable? What are the factors that should be considered when deciding on one? We start off by hearing from food trend setters on how:

        • To pick the right concept for your food business considering factors like location, competition, finances and your expertise
        • To determine whether a trend is a hit or miss and avoid jumping on the hype band wagon
        • To maintain sustainability once the fad goes cold



        OPEN FLOOR DISCUSSION

        Moderated by Fay Khoo, Presenter, BFM | Facilitated by Freda Liu, Presenter, BFM

      • LUNCH BREAK

      • PANEL DISCUSSION: CUSTOMER EXPERIENCE 101 – APPETITE FOR EXCELLENCE

        Panelists:


        • Michele Kwok, Founder, Souled Out
        • Christian Bauer, Executive Chef & Director, Troika Sky Dining
        • Andrew Roach Reddy, Managing Director, Chaswood Group

        In the cut throat F&B industry, letting the ‘food speak for itself’ will not get your business very far. Your front-of-house employees play an important role in ensuring that your customers have a positive experience each time they dine with you which will keep them coming back for more. This begins with hiring employees with the right attitude and making customer service the core value of your business. In this session, learn how to:

        • Draw out a good customer service plan and ingrain it into your company’s culture
        • Understand your customers and find ways to enhance their dining experience through customer service
        • Find the right people for the job and retain them
        • Train your employees about the importance of ‘Service with a Smile’

        OPEN FLOOR DISCUSSION

        Moderated & Facilitated by Fay Khoo, Presenter, BFM

      • TECHNOLOGY IN F&B - ENHANCING THE CUSTOMER EXPERIENCE



        Claire Featherstone,  Head of New Business, Maxis Berhad

        Shanti Jusnita Binti Johari, Head of Enterprise Marketing and Mobility, Maxis Berhad


          Technology in the age of the world wide web has changed business forever - from how we conduct business to customer expectations of service levels. The F&B industry is no exception and it needs to embrace digitilisation.

          Digitalising your restaurant infrastructure is essential in enhancing customer engagement for your business. Making back-end processes like accounting, HR management and procurement more efficient will ensure a level of efficiency, so that you can focus on delivering mouth-watering food.

          Find out from experts on how best to utilise technology in your F&B outlet:

          • Efficiently manage your staff with the latest HR technology
          • Keep track of your accounts down the last sen without accountants
          • Provide your customers with the fastest service through digitalised order-taking and check-out

          Moderated & Facilitated by Freda Liu, Presenter, BFM

        • MARKETING FOR RESTAURATEURS - MOVING BEYOND THE FORK

          Slides Available Here

          Lionel Lau, Executive Director, Millennium Associates



            You’ve perfected your menu, geared up your kitchen and dining area, stocked up your inventory and hired enough staff. After investing in all of that you’re probably left with a small marketing budget or none at all. Marketing is the most important component of any successful business but is often overlooked in the culinary world. You may have the best kitchen, dining and service in town but it doesn’t matter if no one knows. In this session, learn how to:

            • Design a marketing strategy on a budget and get the most out of it
            • Take advantage of online marketing and social media
            • Innovate traditional marketing plans and promotions with out-of-the-box ideas

            PANEL DISCUSSION

            Panelists:


            • Lionel Lau, Executive Director, Millennium Associates
            • Gaik Wong, Founder, The Chicken Rice Shop
            • Datuk Abdul Malik Abdullah, Founder & Managing Director, D Tandoor Food Industries S/B

            Moderated and facilitated by Freda Liu, Presenter, BFM

          • COFFEE BREAK

          • TOP RESTAURATEURS RECIPE FOR SURVIVAL

            Panelists:


            • Rina Abdullah, Founder, The Serai Group
            • Cameron Cheah, Founder, Sushi Tei (Malaysia)
            • Benjamin Yong, Founder, The Big Group

            It is a well-known fact that 90% of restaurants fail in their first year. A long list of reasons such as the lack of planning, emphasis on interior design and expensive equipment is said to contribute to the familiar nine-out-of-10 figure. Having said that, does this statistic accurately reflect reality or could it just be a myth? Do restaurants fail any more frequently compared to other start-ups from different industries? It is time to paint a more positive perception of the food services industry, hear from these veteran restaurateurs as they:

            • Share their journey, struggles and how they have managed to avoid becoming part of a statistic
            • Give you a reality check on what it really takes to be in the food business
            • Share tips and advice for the inspiring restaurateur

            OPEN FLOOR DISCUSSION

            Moderated by Fay Khoo, Presenter, BFM | Facilitated by Freda Liu, Presenter, BFM

          • END OF CONFERENCE