Theatre Hall 8
SYNECORE; the hospitality sector’s favoured M&E Contractor
Synecore offers a professional, yet personable approach to mechanical and electrical contracting. As a result, our design, installation and maintenance services are favoured by hospitality brands across the UK.
We work with a range of clients within the hospitality sector, as well as interior specialists, to provide turnkey electrical, heating, ventilation, air conditioning, refrigeration and cold room design, installation and maintenance.
Having a UK network of engineers and suppliers allows us to comfortably support high street and air side developments nationwide. Each project is treated with the same enthusiasm and professionalism to ensure it runs smoothly, on time and is executed with the utmost precision.
Discover more about Synecore’s services at www.synecore.co.uk, or call 0845 241 4953.
Please Note: Below is the 2017 seminar schedule. The 2018 schedule will be released closer to the show...
Tuesday 26th September
|11.00 - 11.30||Jordan Youtz - How big data and machine learning will make technology irresistible for hospitality and nightlife||What does it really mean to make nightlife smarter? This panel is about the application and benefit of big data and machine learning and how they will help operators increase security, efficiencies and the guest experience today, and tomorrow.|
|11.45 - 12.15||Jon Dover - Design Workshop||I’ll explain the content of the free workshop we are offering to the 6 winners of our visitors to the stand during the show – what obstacles and opportunities face the investor and what to do about it. We’ll examine where the value lies, and how to balance it.|
|12.30 - 13.00||Dave Rooney - How Brands Travel “A return trip to the Middle East”||Discussion based presentation taking an objective view of brand expansion to and from the UK to the Middle East|
|14.00 - 14.30||Guy Bostock - Cost Effective design in the Leisure Industry||Cost effective design in the leisure industry from simple pub refurbishment through to large boutique hotels. Regradless of the size of your project, there are fundamental design considerations and investment questions every proprietor should ask themselves before embarking on a refurbishment project. Guy Bostock talks through those topics.|
|14.45 - 15.15||Pia Fairhurst - Design Strategy - Evolution not Revolution||What it takes to get a re brand right when you''re already well-established within the market.|
|15.30 - 16.00||Matt Parker & Darren Parnaby - Global Lighting, Local Passion||Creating vibrant, leading edge lighting schemes for some of the world’s most revered restaurant groups challenges us to travel the globe in search of the unusual and experimental. From ancient sub-Saharan craftspeople and South American artisans to Cornish weavers and Staffordshire potters– these varied, and sometimes lost arts combine with the latest developments in lighting to allow us to deliver the most ecological and technologically advanced restaurants and bars of tomorrow. Explore how the hottest technology and most talented creatives of the world come together to reflect the core values of a brand. How can we produce an immersive, creative and emotive lighting scheme to enhance the interior of a restaurant and further customer experience whilst making the most of new technology? Expertise, knowledge and experience shows how the future is bright.|
Wednesday 27th September
|11.00 - 11.30||Nick Bradley - Branding through Interior Design||An insight to maximising your branding potential through interior design and maximising customer awareness.|
|11.45 - 12.15||Arnold Fewell - Designing in accessibility||This will look at issues that can be incorporated into good design at the start of a project so that you can maximise your share of the £12 billion Inclusive Tourism market when you open for business. Small things can make a real difference such as the type of signage used or providing easy access for a wheelchair.|
|12.30 - 13.00||James Hacon - Think first, Design Later|
|13.15 - 13.45||Lisa Prisk - Designing Europe’s first cashless restaurant||The evolution of the Tossed store, from one store with one till, to 18 stores with no tills at all.|
|14.00 - 14.30||Michael Eccles - Smart lighting … ‘LiFi’… LED conversion – what can new technology in lighting do for your venue?||As quoted in a recent study by the consultancy, BDO, “the restaurant and bar industry has long been viewed as slow to the party when it comes to technology. However, the expectations that customers have for technology to be a part of their experience…means that technology is no longer just a ‘nice-to-have’.” An essential seminar for any restauranteur or bar owner thinking about lighting, Michael will share some of the latest technology developments within this fast-moving industry, as well as how you can practically adopt them into your business. He’ll talk you through one of the most significant improvements that you can make to your bottom line – namely converting your entire premises to LEDs inside and out – and answer any questions that you might have on how to bring your lighting into the 21st century. From dimming to colour-changing, this seminar will make you think differently about the lighting in your restaurant or bar.|
|14.45 - 15.15||Anna Fenten - Savouring the visitor experience||Levy Restaurants UK and Stewart Dodd, founder of Satellite Architects and River Cottage collaborator will share insights from their recent UK visitor attractions food & drink survey. The results will give a valuable insight in to visitors’ eating habits and spends, as well as looking at the trends in visitor attractions attendance. The presentation will offer impartial advice on how attractions can maximise footfall, revenue and drive return visitors.|
|15.30 - 16.00||Jordan Youtz - How big data and machine learning will make technology irresistible for hospitality and nightlife||What does it really mean to make nightlife smarter? This panel is about the application and benefit of big data and machine learning and how they will help operators increase security, efficiencies and the guest experience today, and tomorrow.|