Restaurant Marketer & Innovator European Summit returns for 2024, open for bookings: Restaurant Marketer & Innovator European Summit is returning for its sixth edition, and tickets are now on sale. The event is a partnership between Propel and Think Hospitality, aiming to build a community, promote the sharing of ideas, recognise talent and define the future of eating out. Bookings are now open for the two-day conference as the centrepiece of the January event series, taking place on 23 and 24 January at One Moorgate Place in London. The conference will focus on marcomms strategies, proposition and concept development, the latest market insights, technology and digital developments, diversification of revenue streams and how brands are adapting to the new normal. It is designed for marketing, development and innovation teams, as well as senior executives and investors wanting to better understand the latest marketing, innovation and development opportunities to build market share and grow. A one-day ticket for operators is £295 plus VAT while a two-day ticket is £550 plus VAT. Supplier tickets are £500 plus VAT for one day and £945 plus VAT for two. Event co-organiser James Hacon said: “We have an amazing line-up of speakers for this year's Restaurant Marketer and Innovator event – it's a must-attend for those who want fresh input and stimulation when comes to everything from tactical marketing to strategy.” Tickets can be purchased by contacting Jo Charity at Propel on jo.charity@propelinfo.com.

DRIVING HYPE THROUGH SOCIAL MEDIA AND COLLABORATIONS: Andreia Harwood, marketing director – EMEA at Wingstop, reveals how the brand enhances its food offer through collaborations with music, fashion and art brands, influencers and creators – sharing real life case studies from music artist and brand collaborations to leveraging paid strategies to boost reach and drive brand consideration. 

DRIVING COVER GROWTH THROUGH FOOD FOCUSED MARKETING: Our panellists will discuss the vital role food plays in driving customer decision making, broadening visit occasions, improving visit frequency, the role of seasonal and special menus and the place for food in messaging and content. Panel includes Sam Bourke, marketing director at Fuller’s, Sarah Collins, head of marketing at the Rick Stein Group, and Jessica Wight, marketing director at Bistrot Pierre.

THE MARKET LANDSCAPE ENTERING 2024: François Blouin and Claire Diemer, chief executive and director of qualitative studies respectively at Foodservice Vision, outlines the current market landscape and pressures impacting consumer demand and trading, including the revolution of spaces, development in delivery, battle of the experience factor, CSR issues and economical models under tension. 

OPPORTUNITIES TO INFLUENCE CUSTOMER BEHAVIOUR THROUGH MARKETING: Katy Moses, managing director at insight consultancy KAM, shares exclusive new research on how marketers can effectively influence customer behaviour and sentiment while face-to-face in venue. 

MOVEMENTS IN THE MARKET: Lina Olea, marketing director at Wireless Social, shares changes in customer behaviour based on millions of data points from across the UK market. 

STAND-OUT CAMPAIGNS OF 2023: Jack Jolly, senior marketing manager at Mission Mars and founder of H!JACK, reveals the coolest and quirkiest campaigns from across the sector in 2023. 

THE REALITY OF RESTAURANT ROBOTICS: Charles Spence, professor of experimental psychology at the University of Oxford, takes an analytical view on the subject of restaurant robotics, considering the behavioural, psychological and financial impacts for our sector. 

FUELLING SUSTAINABLE JOURNEYS – THE FUTURE OF ROAD TRAVEL HOSPITALITY: Amanda Mason, head of marketing at Roadchef, shares the direction of travel for the electrification and eventual automation of vehicles and the changes this will have on the way people travel, work and live – and the impact this will have on consumer behaviour in our sector. 

WORKING CLOSELY WITH OPERATORS TO REACH REVENUE TARGETS: James Coldrey-Mobbs, sales and marketing director at East Coast Concepts, shares how to work hand-in-hand with operations leaders and general managers to closely forecast sales, drive pre-booked revenue, collect more guest data, drive customer experience and improve marketing activations. 

ACTIVATING A BRAND THROUGH THE GUEST JOURNEY AND TOUCHPOINTS: Anthony Pender, co-founder of Our Yummy Collection, Natalie Waldron, of Natalie Waldron Design, and Dan Burns, of Natural Selection Design, share the in-depth process of researching a new brand hand-in-hand with suppliers and activating it through clearly defined guest journey touch points and content. 

REBRANDING TO REVITALISE A CONCEPT: Matt Preisinger, marketing and brand director at Brewhouse & Kitchen, shares its rebranding story, how it has been implemented across the existing estate and the changes for new venues. 

BRAND BUILDING CONTENT – PIZZA PILGRIMAGE II: Thom and James Elliot, co-founders of Pizza Pilgrims, give a behind the scenes look at the mini-series, Pilgrimage II, where the brothers returned to Italy to retrace their journey through the country that led them on the path to create this iconic brand.

WINNING AT OMNICHANNEL: With constant evolution of how customers discover, research and purchase from food and drink brands, this panel looks to consider how operators are becoming increasingly omnichannel in their approach. Panel includes: Siobhan Lloyd, marketing manager at 200 Degrees Coffee, Julius Wiesenhütter, founder at GetViola, and Megan Burton-Brown, marketing director at Tortilla.

BUILDING A GO-TO-MARKET STRATEGY: Simon Potts, chief executive of the Alchemist, shares his experience of international expansion from initial research and market studies to launching the first site, in Berlin in early 2023. 

GROWING A BRAND WITH SIMPLICITY AT ITS HEART: James Hacon talks to Natasha Sideris, founder and chief executive of Tashas Group, about her incredible journey from launching her first restaurant in South Africa to operating in four countries, launching two books, getting listed in The World’s 50 Best Bars and its recent launch at Battersea Power Station. 

KEY TAKEAWAYS FROM DAY ONE: James Hacon, co-founder of Restaurant Marketer & Innovator, shares the top takeaways from day one.

FROM FAST FOOD TO FAST GOOD: Jenny Packwood, chief Corporate affairs and sustainability officer at KFC UK, shares how the brand is championing equality, inclusion and social mobility among other things.

CREATING A WINNING GROWTH MARKETING STRATEGY: Andre Johnstone, chief growth officer at Côte, reveals the secrets for successfully defining a growth marketing strategy that moves the needle on commercial returns that your board will buy into, with a focus on omnichannel marketing, optimising delivery channels, meal box solutions and commercial innovation. 

STRATEGIES AND TACTICS For 2024: It’s vital to stay ahead of the game and the competition. During this panel our industry leaders will share what they plan to stop, start and do more of during 2024. Panel includes: Hannah Clark, UK head of marketing at Sticks n Sushi, Romy Miller, global brand director at KellyDeli, Sarah McDermott, and marketing director at BrewDog Bars. 

HOW DO YOU MAKE 1,000 RESTAURANTS SUSTAINABLE: Emma Banks, vice-president of food and beverage strategy at Hilton, shares how the company is committed to reducing its carbon footprint and food waste, support local communities, while still providing exceptional dining options. She will talk about sustainable sourcing, local produce, reducing carbon emissions and farm-to-table initiatives. 

DEVELOPING A CULINARY DESTINATION: Some of the foremost culinary destinations of the world have emerged over the past two decades, overtaking places that have long standing traditions as food capitals. Our panel discusses how places can build culinary credentials, a strong foodie reputation and ultimately a place on the world map. Panel: Jonathan Doughty, managing director at Viklari Consulting, talks to Fiona Richmond, head of regional food at Scotland Food & Drink, and Mikala Kofoed Rasmussen, senior manager at Wonderful Copenhagen.

RESTAURANT OF THE FUTURE: This session features leaders’ predictions for the future of eating and drinking out after a lockdown think tank session earlier in the day. The panel includes: Marta Pogroszewska, managing director at Gail’s Bakery, Rory Sutherland, vice-chairman of Ogilvy, Eljesa Saciri, general manager at The Zetter Marylebone, Michael Ingemann, chairman of Think Hospitality, Hilari Voorthuis, global food and beverage manager at Fairmont Hotel & Resorts, and Sven Sallaerts, co-founder of Younique Concepts.

BRAND RELEVANCE: HOW TO SUCCESSFULLY CONNECT WITH YOUR CUSTOMERS: Brand relevance is the new differentiation. In this session marketing heavyweights discuss how to build and market a brand at scale while remaining personally relevant and emotionally connected, ensuring you deliver messaging that has pertinence to the topics, issues, needs or interests of your customer. Panel includes: Marcus Denison-Smith, chief marketing officer at Honest Burgers, Tom Patrick, marketing director at Banana Tree, and Libby Andrews, marketing director at Pho Restaurants.

COMPETING IN CROWDED URBAN MARKETS: Ali Alt Recanati, co-founder and brand and marketing director at Farmer J, shares how the brand is bringing fresh thinking to the grab and go market, revealing its priorities and expansion plans for 2024. 

ENGAGING CONTENT CREATORS AND BUILDING A CULT FOLLOWING FOR YOUR BRAND: Love them or hate them, digital influencers are changemakers of the modern world and can be leveraged to incredible effect by brands. In this session our panel talks about how to engage new communities and tribes around your brand, driving digital and real world engagement and commercial returns. Panel includes: Maya Orr, managing director at Connect Management, talks to Rameez Al Aghbar, brand partnerships – quick service restaurants and travel lead at TikTok, Anthony Knight, sales and marketing director at Incipio Group, and Lynsey Benton, brand and franchising manager at I am Doner.

CREATING COMPELLING REASONS TO VISIT THROUGH SHOWSTOPPING ACTIVATIONS: Myles Doran, former commercial director at Revolution Bars Group and managing director at Hospitality Inc, shares his secrets for collaborating with supplier brands to develop distinct and brand defining activations that drive footfall and generate compelling reason to visits. 

MARKETING LIKE IT’S 2024: Supersonic founder Mark McCulloch shares his top tips on winning in marketing for the year ahead. 

KEY TAKEAWAYS FROM RMI 2024: James Hacon, co-founder of Restaurant Marketer & Innovator, shares the top takeaways from the past two days.