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EDUCATION & CONTENT

Powering your professional development

Arming yourself with new skills, expanding your knowledge base and keeping up with critical trends and sectoral forecasts is a sure-way to ensure you and your organisation stand out from the rest.

 

At the Hotel & Hospitality Show, we understand the importance of training and education and that’s why we offer free-to-attend educational content at the show and be part of leading conversations with industry thought leaders.

 

Make sure your clients never forget the skill, intelligence and market knowledge that go into the value you make for them.

Is there a specific topic that grabs your interest? What market trends will be of particular value to your business? Let us know on social media what you are looking for!

Content at a glance

Content themes:

Retail & trade

Food & beverage

Hospitality

Monday 23 August
Tuesday 24 August
Wednesday 25 August

10:30 – 18:00

Explore the exhibition floor and meet 100’s of suppliers

10:30 – 12:00

VENUE 1:
Redefining natural beauty trends and how this impacts your business

VENUE 2:
Sweating your assets – Getting the best from operations, labour and infrastructure to drive your business

VENUE 1:
Keynote address: Snacking sensorial moments.

VENUE 2:
Exploring opportunities in the new normal world. Building resilient and inclusive supply chains through a new digital economy.

VENUE 1:
Future planning your technology – Transforming your guest experience and rebuilding trust

VENUE 2:
Masterclass brought to you by the African Institute of the Interior Design Professions (IID)

12:00 – 13:30

Lunch and networking

13:30 – 15:00

VENUE 1:
Connecting Africa and navigating the intricacies of the AfCFTA – what every entrepreneur should know

VENUE 2:
F&B stakeholders – What the future of restaurants may look like?

VENUE 1:
Trend insights into retail and its supply chain

VENUE 2:
Exploring opportunities in the new normal world. Building resilient and inclusive supply chains through a new digital economy.

VENUE 1:
The global Halal economy – A pinnacle for growth

VENUE 2:
Hospital Catering

18:00

Exhibition close

TRACK 1

Day 1 – Monday 23 August

10:30 – 12:00

Retail & trade

Redefining natural beauty trends and how this impacts your business

It has been reported that diversity and inclusion is the name of the game when it comes to natural beauty trend forecasts, but what does this mean for your business and are you prepared to take advantage of the latest authentic products and hottest brands? Join this session and hear what cosmetic and haircare professionals as they discuss key questions facing the industry:

  • Product training – Best use of authentic brands and identifying which indigenous products are best suited for your customers
  • Unlocking business – Gain insights how to successfully set up a licencing relationship with manufacturers and how to tap into the growing wellness and beauty value chain
  • Access to market – Effectively accessing home care products and new opportunities
  • Tapping into the ‘kiddies’ hair’ market
  • Developing new partnerships and staying connected – next steps

Moderator:
Jacki Mpondo-Hendricks
,
Past President, Johannesburg Chamber of Commerce and Industry (JCCI) and CEO, South African United Business Confederation

Speakers:
Theresa Moller, Executive Director, CECOSA
Connie Mashaba, Director, Amka Products (Pty) Ltd
Prea Moodley, Founder, Skin Lyrics (Pty) Ltd
Linda Gieskes Mwamba, Founder, Suki Suki Naturals
Jabu Stone, Founder & Director, Jabu Stone

 

Brought to you by

Content Programme
Content Programme

13:30 – 15:00

Retail & trade

Connecting Africa and navigating the intricacies of the AfCFTA – what every entrepreneur should know

South Africa started trading under the new Africa trade agreement on 1 January 2021. The new AfCFTA has been referred to as a ‘major opportunity for countries to boost growth, reduce poverty, and broaden economic inclusion’, but what does this mean for your import and export business, and how do you prepare your business to take advantage of the new continental opportunities?

 Join this engaging dialogue with leading trade experts and gain key practical insights into navigating the new African trade waters and explore how the new trade agreement is likely to evolve and anticipate its business impact by discussing the following challenges:

  • What difference will the AfCFTA make?
  • How long will the AfCFTA take to implement?
  • Which import duties have already been reduced since 1 January 2021?
  • What is likely to have a larger effect on intra-Africa trade, a reduction in import tariff or the removal of non-tariff trade barriers?
  • What does all this mean to South African exporters into Africa?
  • What should astute businesses do during this time?
  • Where, in Africa are the export opportunities right now for South African exporters?

Moderator:
Francois Fouche, Executive Director, Growth Diagnostics

Speakers:
Rose Ronoh, Director: Trade Facilitation, Kentrade
John Rocha, Chief Director, Trade Invest Africa, Export Promotion, Development & Outward Investment Branch, Department of Trade, Industry & Competition
Philippa Rodseth, Executive Director, Manufacturing Circle

Donald MacKay, Director, XA International Trade Advisors

Prof. Wanyama Masinde, Founding Director, Institute for Regional Integration and Development (IRID)

Day 2 – Tuesday 24 August

10:30 – 12:00

Food & beverage

Keynote address: Snacking sensorial moments and Emerging consumer trends that will define the new normal – How are brands aligning with the demand?

Consumers are agonizing about their futures, creating somewhat of an emotional pendulum life. Extract from a hybrid methodology based consumer research project conducted in April May 2021 highlighting consumption territories linked to specific tastes.

Speaker:
Janet Deel-Smith, Vice President Business Development, MANE Flavours Sub-Saharan Africa

 

In the face of the pandemic, consumers have begun demanding greater diversity, transparency, health, safety, convenience, and accessibility in our food supply. This new realism is changing the relationship between retailers, brands and consumers while accelerating innovation and the adoption of technology across every part of the value chain, but what does this mean for your business to be more resilient?  Learning to innovate, adapt and develop new products is more important than ever before. Join this discussion and uncover how shifting trends can impact new creations and how brands are rethinking their strategies to include new flavours, convenience, and affordability.

Moderator:
Lisa Ronquest-Ross, R&D Executive – Flavours Sub-Saharan Africa, MANE Flavours Sub-Saharan Africa

Speakers:
Nicki Russell, Head of Product – Merchandise, Pick n Pay
Richard Lawrence, Group Innovation Director, Tiger Brands
Xolile Mbatha, Research, Nutrition & Development Director, Kellogg Sub Saharan Africa

Shereen Tromp, Senior Consultant, Euromonitor International

Sponsored by

Content Programme
13:30 – 15:00

Food & beverage

Trend insights into retail and its supply chain

The pandemic has expanded how and where we shop with conventional grocery retailing initially struggling to meet the demand caused by pantry loading. Subsequently, many consumers have turned to online grocers, meal-kits and other delivery services that were once seen as niche. Join this discussion and gain insights into what trends have staying power as conventional retailers start to invest in omni-channels, digital technologies, influencer marketing and last mile fulfilment strategies to solve these challenges.

Discussion points:

  • As food service continues to be disrupted by the pandemic and shelf resets are pushed back, what channels are companies using to get products to market
  • With the surge in adoption of digital platforms, will we see customer traffic in grocery stores return to pre-pandemic levels? What percentage of sales do we expect to see online going forward?
  • How are start-ups using social media and direct to consumer channels to create early demand? Is this a long-term strategy or a short-term fix?
  • Is there a difference in consumer behaviour when ordering online vs instore?
  • Are ghost kitchens or food subscription kits a replacement to traditional food service channels?
  • What can bricks and mortar retailers do to get back in the driving seat or is it too late?
  • What hacks can businesses employ to bolster online awareness and sales?

Moderator:
Doug Hunter, Manager: Customer & Ecosystem Enablement, SYSPRO Africa

Speakers:
Jason McEvoy, CEO, Norman Goodfellows
Wendy van Zyl, Customer Executive, Libstar
Photy Tzellios, Consulting in Retail, Business Development and Supply Chain Management (Shoprite/Pick n Pay)
Senorine Wasike, Innovation Head, KWAL Distell

Sponsored by

Content Programme

Day 3 – Wednesday 25 August

10:30 – 12:00

Hospitality

Fireside chat: Reimagining hospitality

The COVID pandemic has disrupted the hospitality industry globally and has accelerated the need to reimagine operations and customer touchpoints by enabling your systems to enhance staff and guest experience. Frictionless, quick easy access to information, contactless and self-service meeting spaces have become the new norm, but are you keeping your guests at the heart of your business strategies when exploring new solutions? Join our expert panel as they discuss the latest trends and what new smart innovations are paving the way to a better hotel experience and what technologies are essential for reaching your customers.  

Moderator:
Darryl Erasmus, Managing Director, TrevPar World

In conversation with

Reginald Sibeko, Divisional Executive, Micros SA

Tim Brown: Vice President F&B Global Solution Engineering, Oracle Food & Beverage Global Business Unit

Sponsored by

Content Programme

13:30 – 15:00

Retail & trade

The global Halal economy – A pinnacle for growth

The global Halaal economy is estimated to be worth 3.2 trillion USD a year and is now one of the fastest growing markets, growing at a rate of 20% annually. The food and beverage sector is ranked first in terms of growth potential – 2 trillion USD by 2021, second, modest fashion which is currently valued at 283 billion USD, followed closely by Halaal themed media, pharmaceuticals, and cosmetics – reported in Arab news, September 2020.

Join our expert panel as they unpack the value of the Halaal economy, what constitutes Halaal, export opportunities and key insights into travel and tourism, manufacturing, and f&b.

Moderator:
Nazreen Ebrahim, Founder & CEO, Naz Consulting

Speakers:
Sadiq Dindar, Marketing & Promotions Manager Middle East, South African Tourism

Carel Stadler, Trade & Partnership Manager, Cape Town Tourism

Fazal Bahardeen, Founder & CEO, Crescent Rating Singapore

Ebrahim Patel, Owner, Magellan

Sponsored by

Content Programme

TRACK 2

Day 1 – Monday 23 August

10:30 – 12:00

Hospitality

Sweating your assets – Getting the best from operations, labour and infrastructure to drive your business

Hotel operators have been forced to reinvent themselves and rethink how to position and promote themselves but the question remains how do you stay flexible and continue to pivot during this time. As we emerge back into more ‘normal’ market conditions with travel restrictions starting to relax and global vaccination programmes gathering pace what kind of operational adjustments, procedures and promotions will complement your guests. Join this session and hear what key African hospitality thought leaders have learnt over this period, what key priorities they are focusing on, how they have adjusted their operational structures and what strategies will win market share as we start to recover from this pandemic.

Moderator:
Wesley Grobler, Director, Warison Gemel Holdings

Speakers:
Andrea Anderson, General Manager: Operations, City Lodge Group
Rosemary Anderson, National Chairperson, FEDHASA
Shaun Wheeler, General Manager, Radisson Blu Hotel Sandton
Virath Gobrie, Hospitality Commercial Manager, Sun International Hotels
Mike Vroom, Group Operations Director, Newmark Hotels

13:30 – 15:00

Hospitality

F&B stakeholders – What the future of restaurants may look like?

F&B has always been one of the fast paced, most market ready, innovative and agile building blocks of the hospitality sector, but the pandemic has rocked the foodservice industry to adjust menus and pivot to pickups and deliveries, but what does mean for your bottom line? How dining evolves from here will depend on rethinking your business model and remaining flexible to meet demand.
 Join this session and hear from leading culinary professionals as they candidly discuss what key priorities they are focusing on, how they have adjusted their operational strategies and controlling costs using capital expenditure in an innovative and sustainable manner.
 Key discussion points:

  • What’s happened to the culinary landscape?
  • How are you ensuring table top solutions remain aesthetically pleasing?
  • Measuring the benefits of reducing operational costs with targeted capital costs
  • Reducing food waste through improved receiving and storage solutions
  • Overcoming disruption of your supply chain and guaranteeing fresh ingredient quality
  • Maintaining flexibly for future operational changes
  • Anticipating future safety guidelines and what this means
  • What will stay (and what won’t) by the end of this year?

Moderator:
Cesare Cremona, Sales Manager, KES Imports

Speakers:

Tristan Marc Latouf, Executive Chef, Radisson Blu Sandton
Martin Kobald, Global Chairman, World Chefs
Gerard Vingerling, Complex Executive Chef, Tsogo Sun

Sponsored by

Content Programme

Day 2 – Tuesday 24 August

10:30 – 15:30

Retail & trade

Exploring opportunities in the new normal world. Building resilient and inclusive supply chains through a new digital economy

With the rise in e-Commerce, especially during lockdown, it is now more crucial than ever for you to implement strategies to protect your business. Join our workshops and gain practical advice from experts on how you can incorporate digital into your business plan.

Moderator:

Lauretta Ngakane, Head of Communication, Ecommerce Forum Africa 

Morning Workshops:

10:30 – 11:30

Selling effectively online
  • How to sell effectively online
  • How to find winning products to sell online?
  • Which ecommerce platform to use for your online store
  • How to process payments online?
  • How to deliver orders to your customers?

Speaker:
Warrick Kernes
, CEO, Insaka eCommerce Academy

11:30 – 12:30

How to use Dropshipping successfully in Africa
  • What is Dropshipping?
  • How to use Dropshipping to lift sales online?
  • Who uses Dropshipping and why?
  • Why Dropshipping with Dropstore is the best option for South African suppliers and retailers?
  • Pros and cons of Dropshipping
  • How to price correctly for Dropshipping?

Speaker:
Adewale Adejumo
, Co-Founder, Dropstore

Afternoon Workshops:

13:30 – 14:30

Achieving trust for online marketing
  • Trust is everything for ecommerce, there are many ways to build trust
  • COVID saw a major increase in ecommerce – and in consumer complaints
  • Learning from customer feedback. What can be improved? 
  • Excellent Customer Services – how to get your customer services to ensure repeat purchases?
  • Using a Trustmark to provide trust – particularly for cross-border sales

Speaker:
Alastair Tempest, CEO, eCommerce Forum Africa

14:30 – 15:30

Online selling cross frontier

Speaker:
Sarah Carroll
, Founder, Grow Global 

Brought to you by

Content Programme

Day 3 – Wednesday 25 August

10:30 – 12:30

Hospitality

Masterclass brought to you by the African Institute of the Interior Design Professions (IID)

In the last few months, the discussion around hospitality recovery and reopening of hotels has raised a few questions other than just how hotel staff need to adapt, but more importantly that hotel design and business models need to evolve too. Join our ‘service design thinking’ sessions curated for architects and interior designers and gain key insights how to map your service design to create cohesive workflow, optimal efficiency and quality experiences for your guests in the new normal world.

Moderator:
Prof. Des Laubscher, Chairman, Institute of the Interior Design Professions (IID)

10:30 – 11:30

Holistic hotel experiences including staff and clients through ‘Service Design’

“Holistic hotel experiences: including staff and clients through service design” will be an introduction to Service Design as an approach to understand guest experiences and to identify opportunities for development. The key is to review guest experiences as a holistic process and to map this with all relevant stakeholders. Feedback from guests and staff should be incorporated in any development plans, as the design of internal services and support will directly impact the overall guest experience.  
Speaker:

Dr. Vikki Eriksson, Lecturer and Postgraduate Supervisor: Design Theory, Department of Design, Cape Peninsula University of Technology

11:30 – 12:00

Connectivity – Both digitally and face to face and how you design hotels differently to accommodate this.

Speaker:
Thuli Mahlangu, Design Director, Zing Design

12:00 – 12:15
Q&A session

Brought to you by

Content Programme

13:30 – 15:00

Food & beverage

Hospital catering – Tips how to implement room service in a hospital food service environment

It has been reported as more hospitals adopt a ‘room-service’ model for patient care and that giving your patients some choice in what they eat leads to higher satisfaction ratings, less food waste and lower operational costs, but what does this mean for your bottom line? Join this discussion with leading hospital catering experts and explore how the redesign of hospital food service model leads to improved patient outcomes as well as be cost-effective.

Proposed discussion points:

  • On demand dining – improved meal service
  • Meal cart delivery – food delivery to the wards
  • Reduced food waste and costs
  • Meeting your patient’s expectations

Sponsored by

Content Programme