The Business of Restaurants
18 September 2019
Parc Belair Hotel
111 avenue du X Septembre
We have all eaten in restaurants, ordered food delivery or had catering for an event. Have you ever wondered what goes on behind the scenes and what is involved in running a successful restaurant, traiteur or food delivery service? The range is enormous. From fast food chains to boutique establishments. From traiteurs to deliveries to your home. What makes them work as a business? What are the costs of staff? Rent? Food? For example, opening a high-class restaurant in London can need £2.0 million invested before the first meal is served. What are the trends in eating out/ordering food to eat at home? What is behind some of the problems experienced by some high-profile closures we have seen recently?
Join us on September 18th, at the Parc Belair Hotel, if you want to learn more.
We will have experts bringing different perspectives: on what it takes now and in the future to make a business successful:
Christopher Rahme, owner of 5 restaurants in Luxembourg, including The Avenue in Kirchberg and The Skybar on the roof terrace of the Concorde Shopping Centre,
Nicolas Graas, owner of the traiteur and restaurant Comptoir Loriers on Boulevard Royal Luxembourg,
Karl O‘Donovan, Head of RD&A, Kerry Luxembourg. The Kerry Group Kerry supplies over 15,000 foods, food ingredients and flavour products to customers in more than 140 countries worldwide.
19.00 Welcome by Joe Huggard, ILCC Chairman
19.05 Presentations by speakers
20.00 Questions and Answers
20.30 Networking Cocktail
Cost: non-members €20 (free for members).
Prior registration necessary by email to email@example.com.