Dubai, September 4, 2024 — The “Restaurant 2.0 – Profit Through Innovation” event, held on September 3, 2024, at In5 Tech Conference Hall in Dubai, was a remarkable showcase of industry expertise and groundbreaking strategies. Hosted by the Table Talk Society, the event brought together a dynamic panel of experts who shared invaluable insights into the future of the restaurant industry.
Event Highlights:
- Hitesh Sharma, Managing Director of Taste Studio, captivated the audience with his journey from humble beginnings to leading a thriving catering business. His focus on efficient operations and commitment to sustainability were key highlights of his presentation.
- Alessandro Venezia, Owner of Venezialand and GM at Belcanto Restaurant, shared his expertise in optimizing food and beverage operations, emphasizing quality management and strategic planning.
- Thuraya Taleb, a renowned marketer and F&B Marketing Consultant, provided engaging insights into integrating Middle Eastern culture and innovative marketing strategies into the global food and beverage landscape.
- Abeer Raza, a serial entrepreneur, discussed how technology and modern marketing practices are crucial in driving sustainable growth and disrupting conventional business models.
The event featured a series of thought-provoking presentations, interactive sessions, and networking opportunities, allowing attendees to connect with industry leaders and explore new strategies for business growth.
Attendees had the chance to delve into topics such as menu engineering, AI applications in business, and data-driven decision-making. The event also showcased innovative solutions like ServeEasy, an all-in-one POS system designed to streamline restaurant operations and enhance guest experiences.
About Table Talk Society:
Table Talk Society is dedicated to advancing the food and beverage industry through innovative events and discussions. By bringing together industry leaders and experts, Table Talk Society aims to foster collaboration, share knowledge, and drive growth within the restaurant sector.
