Leadership Course for Restaurateurs in London
October 09 – 11, 2019
Leadership course is:
- Unique useful links with leading restaurateurs of London
- Acceleration of knowledge, communication with top trainers and speakers
- New opportunities, new markets, new connections
- Business wisdom of leading restaurateurs of London;
- Strategic management;
- Investment management;
- How to open a restaurant in London;
- Scaling business;
- Human resource management;
- Practical case – studies
- 3 days: lectures and business meetings with leading restaurant and business experts in London
- Visiting the most significant and successful concepts, meeting with managers and owners
- Informal networking and group communication
- Possibility of individual work with speakers on your tasks
- Translation to Russian throughout the program
- 3 days;
- From Wednesday to Friday, from 10.00 to 18.00;
- Tuesday is a welcome cocktail day;
- Saturday – a free day for viewing concepts and networking;
- 4 speakers per day, 12 speakers throughout the course
- Each member receives a Bonus! List of recommended trendy restaurants with links to Google maps for visiting in your free time after course
- 12 leading world speakers and experts come exclusively to you.
- In life, they can only be found at major international business forums!
- This city is the most important hub of financial and intellectual forces in Europe
- This city gives birth to world trends in the restaurant and hotel industry
- European bridge between the restaurant business in America, the Middle East
- A city of opportunities for restaurateurs of the world and a city of risks, where any restaurateur passes the test of victory
The day before the program. October 08th. Tuesday
Arrival to London. Hotel settlement.
At 19:30 we meet for a welcome cocktail. Group Acquaintance
Day 1. October 9th. Wednesday
10:00 – 11:30
Lecture: “Restaurant Trends in the World”.
Speaker: the famous Joe Warwick, a gastronomic journalist, bestselling author of “Where Chefs Eat”, creator of the “The Worlds’ 50 Best Restaurants” award and co-owner of the new award – World Restaurant Awards.
You will learn all about global trends in the restaurant industry and what the restaurant should be like in order to get into the ranking of the best in the world.
12:00 – 13:30
Lecture: “Trends in restaurant branding, building a brand of a restaurant company”.
Speaker: Simon Taylor, Head of Business Development, Condé Nast International Restaurant Holding, which portfolio includes Vogue Café and TATLER Club in Moscow, Vogue Lounge in Bangkok, Vogue Cafe and GQ Bar in Dubai.
You will learn how to build a strong restaurant brand step by step. About exact branding and skilful rebranding, about pitfalls/mistakes and how to avoid them. Case study.
14:00 – 16:00
Lunch and business meeting with the legendary Evgeny Chichvarkin, owner of Hide restaurant, 1 Michelin star and Hedonism Wines liquor store. Eugene will tell why you need to be not a workaholic, but a resultaholic, and even better victoryholic. Session questions / answers.
16:30 – 18:00
Lecture: “Service that sells.”
Speaker: Peter Avis is the winner of the UK Restaurant Manager of the Year Award. In 2014, he was appointed Chairman of the UK Restaurant Services Guild and was his youngest member to enter the Hall of Fame.
For more than 15 years he collaborated with Sir Richard Branson, president of the Virgin Group company: he oversaw the opening and operation of the group’s restaurants and hotels.
You will learn about what an ideal service should be; how to search, train and motivate staff; what a memorable service consists of and how expensive it is.
Day 2. October 10th. Thursday
A day dedicated to case study of restaurants.
10:00 – 11:30
The topic of the meeting: “How to successfully import and adapt the cuisine of the peoples of the world and how to create a restaurant, which is worth the queue even in winter.”
Where to start the restaurant concept, how to create an unforgettable restaurant experience.
Speaker: Brian Trollip – Managing Director of the phenomenon among London’s ethnic restaurants – Dishoom. The first location was opened in 2010, and now the network consists of 6 restaurants throughout the UK. According to Yelp! the restaurant became the best in 2015 and 2016. Also, the restaurant was named the best place for breakfast according to The Scottish Food Awards in 2017.
12:00 – 13:30
The topic of the meeting: “How to build a new generation restaurant group when old business models no longer work.”
Speaker: Representative of JKS Restaurants, an award-winning London restaurant group that owns restaurants such as Trishna, Gymkhana, Hoppers, Motu, Brigadiers. And managing such fashionable concepts: Bubbledogs, Kitchen Table 2 *, Lyle’s, Bao, Flor, Berenjak.
In 2016, 4 restaurants of the JKS group were included in the rating of the top 45 restaurants according to the National Restaurant Awards. In 2014, their Michelin-starred restaurant Gymkhana was recognized as the best restaurant in the UK. And the restaurants Bao and Hoppers – were introduced to the Michelin Bib Gourmands in 2017.
Lyle’s – in the top ten restaurants in Britain, No. 38 in the ranking of 50 Best Restaurants.
14:30 – 16:00
Lunch and business meeting with Mikhail Zelman: leadership, wisdom, vision.
The venue, the Zelman Meats restaurant, is a semi-industrial, affordable and at the same time cozy steakhouse. Two Zelman Meats restaurants won the London Restaurant Awards 2017 in the Best Steaks and Grill category.
16:30 – 18:00
The topic of the meeting: “Creating boutique restaurants, applying the kaizen philosophy in practice”.
Location: Mikhail Zelman’s restaurant The Beast.
Speaker: Alan Yau is the number 1 restaurateur in Britain, an investor, businessman, a person whom admires and takes an example himself Michael Zelman, founder of the legendary Wagamama, Hakkasan, Princi UK (sold to Starbucks), Yamabahce, Yauatcha 1 * Michelin, Busaba Eathai.
Day 3. October 11. Friday
10:00 – 11:30
Lecture: “Crisis management in a restaurant”. You will learn how to prevent and how to get the company out of the crisis, about optimizing financial flows and managing a global restaurant chain.
Speaker: Stuart Gillis – ex-CEO of the Gordon Ramsay Group, right-hand Michelin-starred chef and restaurateur Gordon Ramsay for 15 years. The Gordon Ramsay Group is a restaurant group that owns 14 restaurants in London with over 700 employees. In total, the group has 33 restaurants around the world and 7 Michelin stars.
12:00 – 13:30
Business meeting with Niel Rankin, co-owner and manager of the new wave Temper meat restaurant. Optimization of costs, sustainability, meat fusion on a plate, selling plating.
Speaker: Neil is one of the leading British meat cooks of the new generation. He worked in the famous restaurants of fine dining chefs Michael Wignall and Nuno Mendes, Rhodes 24, The French Table. He worked at Barbecoa, Jamie Oliver’s restaurant, where his passion for grilling began. He was the managing chef at Pitt Cue and Noble Inns. Author of Low and Slow: How to cook meat.
14:30 – 16:00 For the first time on a leadership course
Lunch and business meeting: “How to turn the restaurant market of France and Britain. Creating a big business based on a democratic Italian concept. Recreating the atmosphere of an Italian restaurant that will appeal to any guest”.
Speaker: Victor Lugger – founder of the Big Mamma Group restaurant group.
We will talk about the business strategy and HR concept of the company, which turned the French foodservice market and quickly broke into the British market.
16:30 – 18:00
Exploring a new grandiose project from the Soho House hotel group (club hotel empire) – The Ned. The Ned is a huge complex consisting of a hotel with 250 rooms, ten restaurants and bars, six rooms for events, a gym and a private club.
Theme: “Bar and cocktail trends.”
The day after the program. October 12th. Saturday
We strongly recommend that you select Saturday for self-learning of restaurant concepts.
* Minor adjustments and additions are possible in the program
⇒ Organizational questions
Tour price includes:
- Welcome cocktail
- Lectures, meetings with owners and chefs;
- Rent of a conference room and equipment;
- Translating to the Russian language;
- Photo report;
- Farewell cocktail