Rest
aurant
week
aurant
week
Dubai
International experience and the latest technologies of restaurant management, development and promotion from world-famous restaurant owners, major chains and renowned experts.
International Restaurant Management Conference
April 22-24, 2025
Ali Yazdi
Proud founder of "Slaw and Slaw and more". 50 best chefs in the Middle East.
Ali Yazdi is the founder of Slaw and slaw and more restaurants (4 restaurants in the UAE). Winner of "Best Burger", "Best Casual Restaurant" awards in the United Arab Emirates, is included in the list of the 50 best chefs in the Middle East.
Aidan Fraser
Co-founder and Managing Director of Organic Recruitment.
Aidan Fraser has over 20 years' experience in the hospitality and recruitment industry. Aidan has a deep understanding of the industry in the UK, Europe and the Middle East. Aidan has had the privilege of representing and recruiting brands across the global hospitality industry, including renowned brands such as Harrods, Ennismore, Four Seasons, Jumeirah, Fortnum & Mason and many more.
Henrik Winter
President of the Tigrus Restaurant Holding. 55 restaurants under management.
President of the Tigrus Restaurant Holding. 55 restaurants. Since 1983 he has been involved in opening and developing hospitality projects in the USA and France.
speakers 2025:
+24 speakers
+24 speakers
CONFERENCE | EXPO | INVESTMENT NETWORK
Restaurant Week
Dubai 2025
in
I want to participate
Fill out the form below and we will send you details on whatsapp
24
A rich conference program from 24 practitioners in the international restaurant business. The conference will gather the best experts in the restaurant business from all over the world, who will share their experience and knowledge on real examples with real data.
24 + 50
24 hot topics: automation, finances, team management, guest attraction channels, market analysis, marketing in a new environment, strategies for increasing sales, etc. As well as 50 ready-made documents to quickly implement everything the speakers talk about.
20,000
It would take you about $20,000 to get a one-on-one, small consultation with all the speakers, but here you solve the issue in two days.
Restaurantweek Dubai
2024
2024
Restaurantweek Dubai
2024
2024
By the way, each topic of the presentation is a working tool for restaurant development in the current reality, which the speakers tried out, tested, and got a good result.
International Restaurant Management Conference Dubai 2025
The future of the restaurant industry is being created here.
I want to participate
Fill out the form below and we will send you details on whatsapp
FROM HORECA
FOR HORECA
FOR HORECA
Conference for:
Restaurant owners
If you want to adopt international practical experience and improve the "sinking" areas in your business.
Put the acquired knowledge into practice! We give you all the necessary tools: tables and checklists, templates of ready-made documents and much more.
What will you get as a result?
- Break revenue records.
- See the growth points for your business.
- Make a clear plan to reach new heights.
- Become part of a community in the restaurant industry.
Put the acquired knowledge into practice! We give you all the necessary tools: tables and checklists, templates of ready-made documents and much more.
What will you get as a result?
- Break revenue records.
- See the growth points for your business.
- Make a clear plan to reach new heights.
- Become part of a community in the restaurant industry.
Restaurant managers
Get an opportunity to identify " sinking" areas in the business and improve the efficiency of the restaurant.
Help the owner to increase the company's profits - and therefore increase your own income!
What will you get as a result?
- Become the expert that employers will fight for.
- A long-awaited promotion.
- The opportunity to use new knowledge to start your own business.
Help the owner to increase the company's profits - and therefore increase your own income!
What will you get as a result?
- Become the expert that employers will fight for.
- A long-awaited promotion.
- The opportunity to use new knowledge to start your own business.
Entrepreneurs who wants to open a restaurant
Cut your way to a successful business by taking advantage of the experience of successful colleagues, rather than getting your bumps in the road at your own expense.
Our conference will help you avoid the typical mistakes that 99% of aspiring restaurateurs make, even if they were experienced entrepreneurs before.
What will you get as a result?
- A clear plan for building your business from scratch.
- Savings that are better invested in growing your business.
- Strong support from the community - communicate, share experiences and run projects together!
Our conference will help you avoid the typical mistakes that 99% of aspiring restaurateurs make, even if they were experienced entrepreneurs before.
What will you get as a result?
- A clear plan for building your business from scratch.
- Savings that are better invested in growing your business.
- Strong support from the community - communicate, share experiences and run projects together!
International Restaurant Management Conference Dubai 2025
The future of the restaurant industry is being created here.
Get a consultation
Fill out the form below and we will send you details on whatsapp
You will learn:
- Trends, analysis, forecastsWhat can you expect from 2025/26?
- StaffTechnologies of attraction, motivation, training. Everything that's relevant in 2025/26
- GuestsMood management, service, creating a personalized experience after visiting your restaurant
- AutomationHow can you automate your restaurant and cut costs as much as possible? Let numbers, robots, CRMs rule, but not emotions
- AdvertisementWhat promotion channels are the most effective for promoting the restaurant and attracting guests?
- Finance and AccountingHow to optimize costs and maximize restaurant profits?
Expo
Conference
Investment network
Conference
Investment network
Expo
Conference
Investment network
Conference
Investment network
And dozens more answers to the questions: "How?"
We provide ready-made solutions for each issue:
Analytics, successful cases + full set of necessary materials for implementation of the received tools
International Restaurant Management Conference Dubai 2025
The future of the restaurant industry is being created here.
Get answers
Fill out the form below and we will send you details on whatsapp
Who is sharing their experience in 2025?
Ambassadors
Mirciny Moliviatis
Chef, owner of 10 restaurants "7Caldos". Top 100 most influential women in Central America and the Caribbean by Forbes. Winner of the world's best Gourmand Awards. Author of the book ‘Viviendo la receta’. TV host of international culinary programs, producer, university lecturer, international speaker. Ambassador of Guatemalan Gastronomy.
Dmitry Azarov
In the restaurant industry since 2015.
Is a partner of Novikov Group, founder and ideologist of such projects as "Syrovarnya", Trattoria "MINISYROVARNYA", Sangre Fresca, CuttaCutta, Shiba, Mina, REfresh. Behind him - more than 50 restaurants in Russia, Armenia, Uzbekistan, Kazakhstan and the UAE.
Is a partner of Novikov Group, founder and ideologist of such projects as "Syrovarnya", Trattoria "MINISYROVARNYA", Sangre Fresca, CuttaCutta, Shiba, Mina, REfresh. Behind him - more than 50 restaurants in Russia, Armenia, Uzbekistan, Kazakhstan and the UAE.
Silvena Rowe
Founder & owner of The Dose by Silvena — leading wellness & longevity food brand and restaurants in the Gulf region.
With over 36 years of experience in the restaurant, catering, food writing, food development, TV chef, food consultancy.
Worlds leading BIOHACKING chef.
Senior lecturer in the prestigious GENEVA COLLEGE FOR LONGEVITY SCIENCE.
With over 36 years of experience in the restaurant, catering, food writing, food development, TV chef, food consultancy.
Worlds leading BIOHACKING chef.
Senior lecturer in the prestigious GENEVA COLLEGE FOR LONGEVITY SCIENCE.
Program
The conference program
The latest technologies for managing and setting up workflows, from staff and automation to attracting guests and scaling your restaurant, await you. + Of course, networking with colleagues, new collaborations, and creating joint projects.
Management
Analysis of global food trends, including plant-based cuisine, functional nutrition, and zero-waste approaches.
Examples of implementing robots, artificial intelligence, and software to increase revenue and reduce costs.
Lessons learned from restaurants thriving in one of the most saturated markets in the world.
Sustainable development as a competitive advantage.
Examples of building successful restaurant franchises in international markets.
Trends in the labor market, new strategies for staff motivation and training.
Using sound, light, aroma, and textures to create a unique experience.
How to create a trendy and high-margin bar menu.
How to maintain the uniqueness of a cuisine while adapting to different cultural tastes.
Attracting funding and controlling its effectiveness.
At the end of the first day, we offer VIP ticket holders to take a trip on a luxury yacht in the company of Restaurant Week 2024 participants, speakers and partners.
This is a party where every moment is filled with lively conversation, incendiary DJ sets and the magic of Dubai night. There are no formalities here - only real networking. Connect with world-class restaurateurs, share ideas and experience, and look for like-minded people to realize the most daring projects. This is the perfect place to find partners and investors.
Our yacht will sail around the Palm Islands for 4 hours, allowing you to enjoy mesmerizing views of Dubai and see the local sights.
Get ready for some fun in the company of like-minded people! It's a night you'll want to relive again and again.
This is a party where every moment is filled with lively conversation, incendiary DJ sets and the magic of Dubai night. There are no formalities here - only real networking. Connect with world-class restaurateurs, share ideas and experience, and look for like-minded people to realize the most daring projects. This is the perfect place to find partners and investors.
Our yacht will sail around the Palm Islands for 4 hours, allowing you to enjoy mesmerizing views of Dubai and see the local sights.
Get ready for some fun in the company of like-minded people! It's a night you'll want to relive again and again.
Promotion
How to build a customer acquisition strategy based on data and new technologies.
Analysis of how to structure a menu to increase the average check by 15-30%.
From chatbots to recommendation systems for regular customers.
Opportunities of virtual spaces for interacting with clients.
Analysis of applications, CRM and ERP for management optimization.
The latest payment technologies: cryptocurrencies, QR codes, NFC.
How to build partnerships with aggregators and improve your own delivery channels.
How to effectively work with micro-influencers and receive customer reviews.
Innovative approaches to creating an exclusive service.
Tips for managing your reputation in the online environment.
Individual analysis
A one-on-one mini-group analysis of your restaurant by development experts, where you'll make a clear plan of action to increase your restaurant's popularity and profits. For individual analysis tickets only.
How to build a clearer and more stable system of interaction? Standards, job descriptions, optimization of the motivation system.
What promotion channels should be used? How to get maximum new customers at minimum cost? What new social media opportunities are you not using to promote your restaurant? What to improve and optimize in your SMM strategy taking into account the current realities?
Which restaurant automation solution should you use? What processes can you optimize to cut costs?
How to exceed guest expectations? New tools to improve the quality of service.
How to scale a business? How to launch a successful franchise? How to maximize restaurant profits?
Get the program for all three days of the conference
Send to WhatsApp in PDF format
Henrik Winter
President of the «Tigrus» restaurant holding company (Bar BQ Cafe, Osteria Mario, Швили, ZEST).
55 restaurants around the world
55 restaurants around the world
Since 1983 he has been involved in opening and developing hospitality projects in the USA and France. He began his professional career on the Russian restaurant market in 1991.
In 2005, together with his wife Yulia Winter, he founded his own restaurant holding company, Tigris. The name reflected the founders' initiatives to protect wildlife: they made a promise to themselves that, if the holding flourished, the population of tigers would also increase.
In 2005, together with his wife Yulia Winter, he founded his own restaurant holding company, Tigris. The name reflected the founders' initiatives to protect wildlife: they made a promise to themselves that, if the holding flourished, the population of tigers would also increase.
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Mirciny Moliviatis
Chef, owner of 10 restaurants "7Caldos". Top 100 most influential women in Central America and the Caribbean by Forbes. Winner of the world's best Gourmand Awards. Author of the book ‘Viviendo la receta’. TV host of international culinary programs, producer, university lecturer, international speaker. Ambassador of Guatemalan Gastronomy.
Chef, writer, entrepreneur, television host of national and international culinary programs, producer, university lecturer, and national and international speaker at renowned culinary forums, Mirciny Moliviatis is an ambassador of Guatemala's culinary culture. She is a reference point with extensive experience in Ibero-American cuisine. Her profile reflects the influence of her mentors, which include international figures such as Karlos Arguiñano, Eva Arguiñano, Juan Mari Arzak, Jordi Butrón, and Ferrán Adrià. She holds a Master's degree in European Gastronomy from the Karlos Arguiñano Chef Training Center in Zarautz, Spain, and International Certifications from the Pan-American Forum of Professional Culinary Associations.
At the national level, her dedication to the culinary research of the indigenous peoples of Mesoamerica stands out, particularly regarding Maya culture and its connection to the mestizaje of the Colonial period. As a lecturer in the Master's program in Hospitality at Rafael Landivar University, she directed the Bachelor's course in Gastronomy. Her experience and knowledge have led to her constant invitations to high-level forums to speak on the subject, such as “The Forum of Challenging Women of Central America” in Tegucigalpa, Honduras, and the Latin American Forum “Strategy and Business,” where she was an invited international speaker on the topic “Mirciny Moliviatis: The Face of Guatemalan Gastronomy Abroad.” As a culinary writer, she had an unforgettable moment when she won second place worldwide for her book “Living the Recipe” in Yantai, China.
As a businesswoman, Mirciny has excelled as Brand Manager and partner of the business group El Griego S.A, and owner of the events company “Mirciny Moliviatis Catering.” She has been honored by the business sector, receiving numerous awards, including the “Manager of the Year” award from the Chamber of Industry in the Creativity and Innovation category, “Personality of the Year” from the Guatemalan Restaurant Guild, the “Golden Fork” award from the Chamber of Industry, recognition as an “Illustrious Guatemalan” by Seguros Universales through public voting, and she was declared an “Ambassador of Guatemalan Gastronomy” by the Ministry of Culture and Sports and the Ministry of Foreign Affairs of Guatemala. Internationally, she received a “Gold Medal” for the best culinary demonstration at the Santa Cruz Gastronomic Festival in Bolivia and a Silver Medal at the “Culinary Excellence” Festival.
SPECIAL DISTINCTIONS:
Among the special distinctions that Mirciny has received are the Mariscal of the Hispanic Heritage Parade designated by the Hispanic Cultural House in New York, United States, and Team Manager of the Guatemalan Culinary Team at the Bocus d'Or global event in Chile. She has been recognized as one of the most influential women in Central America and the Caribbean by international magazines such as Magazine and Forbes.
As a television host, Mirciny is widely known for her program “The Flavor of My Land,” which explored all corners of her beautiful Guatemala for four years. Subsequently, as a producer and host, she aired “Culinary Challenge” for five seasons, first for adults and then for children. Internationally, she was invited to participate as the international host of the program “Puro Chef” on the Fox Life International Network for six seasons filmed in Buenos Aires, Argentina. Currently, she shares her recipes, videos, and programs on her social media pages, including Mirciny Moliviatis on YouTube, events, and live publications through Facebook Live and Instagram.
At the national level, her dedication to the culinary research of the indigenous peoples of Mesoamerica stands out, particularly regarding Maya culture and its connection to the mestizaje of the Colonial period. As a lecturer in the Master's program in Hospitality at Rafael Landivar University, she directed the Bachelor's course in Gastronomy. Her experience and knowledge have led to her constant invitations to high-level forums to speak on the subject, such as “The Forum of Challenging Women of Central America” in Tegucigalpa, Honduras, and the Latin American Forum “Strategy and Business,” where she was an invited international speaker on the topic “Mirciny Moliviatis: The Face of Guatemalan Gastronomy Abroad.” As a culinary writer, she had an unforgettable moment when she won second place worldwide for her book “Living the Recipe” in Yantai, China.
As a businesswoman, Mirciny has excelled as Brand Manager and partner of the business group El Griego S.A, and owner of the events company “Mirciny Moliviatis Catering.” She has been honored by the business sector, receiving numerous awards, including the “Manager of the Year” award from the Chamber of Industry in the Creativity and Innovation category, “Personality of the Year” from the Guatemalan Restaurant Guild, the “Golden Fork” award from the Chamber of Industry, recognition as an “Illustrious Guatemalan” by Seguros Universales through public voting, and she was declared an “Ambassador of Guatemalan Gastronomy” by the Ministry of Culture and Sports and the Ministry of Foreign Affairs of Guatemala. Internationally, she received a “Gold Medal” for the best culinary demonstration at the Santa Cruz Gastronomic Festival in Bolivia and a Silver Medal at the “Culinary Excellence” Festival.
SPECIAL DISTINCTIONS:
Among the special distinctions that Mirciny has received are the Mariscal of the Hispanic Heritage Parade designated by the Hispanic Cultural House in New York, United States, and Team Manager of the Guatemalan Culinary Team at the Bocus d'Or global event in Chile. She has been recognized as one of the most influential women in Central America and the Caribbean by international magazines such as Magazine and Forbes.
As a television host, Mirciny is widely known for her program “The Flavor of My Land,” which explored all corners of her beautiful Guatemala for four years. Subsequently, as a producer and host, she aired “Culinary Challenge” for five seasons, first for adults and then for children. Internationally, she was invited to participate as the international host of the program “Puro Chef” on the Fox Life International Network for six seasons filmed in Buenos Aires, Argentina. Currently, she shares her recipes, videos, and programs on her social media pages, including Mirciny Moliviatis on YouTube, events, and live publications through Facebook Live and Instagram.
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Aidan Fraser
Co-founder and managing director of Organic Recruitment.
Co-founder and managing director of Organic Recruitment. With a remarkable career spanning over 20 years in hospitality and recruiting, Aidan has a deep understanding of the industry across The UK, Europe and The Middle East.
Aidan has had the privilege of representing and recruiting for esteemed brands in the global hospitality industry, including renowned names like Harrods, Ennismore, Four Seasons, Jumeirah, Fortnum & Mason, and many others.
Aidan has had the privilege of representing and recruiting for esteemed brands in the global hospitality industry, including renowned names like Harrods, Ennismore, Four Seasons, Jumeirah, Fortnum & Mason, and many others.
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Dmitry Azarov
In the restaurant industry since 2015.
Is a partner of Novikov Group, founder and ideologist of such projects as "Syrovarnya", Trattoria "MINISYROVARNYA", Sangre Fresca, CuttaCutta, Shiba, Mina, REfresh. Behind him - more than 50 restaurants in Russia, Armenia, Uzbekistan, Kazakhstan and the UAE.
Is a partner of Novikov Group, founder and ideologist of such projects as "Syrovarnya", Trattoria "MINISYROVARNYA", Sangre Fresca, CuttaCutta, Shiba, Mina, REfresh. Behind him - more than 50 restaurants in Russia, Armenia, Uzbekistan, Kazakhstan and the UAE.
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Alexander Kroitor
Director of Marketing and Development of Joint Projects Novikov Group & Family Garden. 40+ establishments in Russia and Uzbekistan.
- Responsible for the development strategy of the Family Garden holding of 40+ establishments in Russia and Uzbekistan.
- Supervises the Culinary Alliance, created by restaurateur Arkady Novikov and founder of the Family Garden restaurant holding Ervand Galstyan. As part of the alliance, several restaurant franchises were launched at once, including the fastest growing franchise in Russia at the end of 2024 - the PRO.Khinkali restaurant chain.
- Manages the largest open-air restaurant and bar cluster in Russia - Mandarin Mall in Sochi: 50+ concepts of bars, restaurants, nightclubs, as well as its own premium beach line.
- Speaker: GASTREET, Restaurant week, First International Forum “Neutronutritionology”, MEGUSTRO, Food Topic from Yandex, PIR EXPO, Eurasian Restaurant Forum, educational intensive “Guru of Franchising”, Forum of Food Industry Leaders (Palm Branch of the Restaurant Business), etc.
Family Garden is an international restaurant holding. Over 11 years on the market, the company has opened more than 40 restaurants in Russia and the CIS under 10+ brands. More than 50 more restaurants are under construction and will open in 2025.
The holding’s portfolio includes restaurants of Caucasian (“Yuzhanin”, LuckyDze), oriental (“Inzhir” teahouse, Lali), Georgian (“PRO.Khinkali”), Italian (“Sorrento”), Greek (“Grekos”) cuisine, as well as new concepts of Chinese cuisine (“Ping Pong”), pan-Asian cuisine (KITANA Asia Grill), the mussel chain “Pro.Mussels” and Russian cuisine restaurants.
Expertise:
- Specifics of the market in Russia and Uzbekistan: trends, analytics, forecasts.
- Scaling the restaurant business: how to grow without losses, while maintaining the quality of services and level of service.
- Labor market in HoReCa: personnel shortage, corporate training and motivation.
- Entertainment industry in the regions: pricing, client choice, development dynamics, prospects (using the example of the Krasnodar Territory)
- Restaurant service in the South of Russia: culture of hospitality, mentality, influence of the area on corporate culture and customer experience.
- Responsible for the development strategy of the Family Garden holding of 40+ establishments in Russia and Uzbekistan.
- Supervises the Culinary Alliance, created by restaurateur Arkady Novikov and founder of the Family Garden restaurant holding Ervand Galstyan. As part of the alliance, several restaurant franchises were launched at once, including the fastest growing franchise in Russia at the end of 2024 - the PRO.Khinkali restaurant chain.
- Manages the largest open-air restaurant and bar cluster in Russia - Mandarin Mall in Sochi: 50+ concepts of bars, restaurants, nightclubs, as well as its own premium beach line.
- Speaker: GASTREET, Restaurant week, First International Forum “Neutronutritionology”, MEGUSTRO, Food Topic from Yandex, PIR EXPO, Eurasian Restaurant Forum, educational intensive “Guru of Franchising”, Forum of Food Industry Leaders (Palm Branch of the Restaurant Business), etc.
Family Garden is an international restaurant holding. Over 11 years on the market, the company has opened more than 40 restaurants in Russia and the CIS under 10+ brands. More than 50 more restaurants are under construction and will open in 2025.
The holding’s portfolio includes restaurants of Caucasian (“Yuzhanin”, LuckyDze), oriental (“Inzhir” teahouse, Lali), Georgian (“PRO.Khinkali”), Italian (“Sorrento”), Greek (“Grekos”) cuisine, as well as new concepts of Chinese cuisine (“Ping Pong”), pan-Asian cuisine (KITANA Asia Grill), the mussel chain “Pro.Mussels” and Russian cuisine restaurants.
Expertise:
- Specifics of the market in Russia and Uzbekistan: trends, analytics, forecasts.
- Scaling the restaurant business: how to grow without losses, while maintaining the quality of services and level of service.
- Labor market in HoReCa: personnel shortage, corporate training and motivation.
- Entertainment industry in the regions: pricing, client choice, development dynamics, prospects (using the example of the Krasnodar Territory)
- Restaurant service in the South of Russia: culture of hospitality, mentality, influence of the area on corporate culture and customer experience.
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Vincent Chaglasyan
Co-Founder of RestoGPT AI - The Digital Employee For Restaurant Delivery Management - 500% growth in the last month, and Co-Owner of Flintridge Pizza Kitchen - the first AI pizza lab!
Raised in a family of restaurant owners, both local restaurants and global franchises (inc. Chili’s, Cinnabon)
As COVID hit, we started to look at solutions that could drive new revenue streams and built out virtual brands (before they were called virtual brands), operated 300+ virtual brands
Simultaneously, built out an online creator brand to 700K+ cross-platform followers, leading to co-founding an F&B influencer network with 150+ influencers
Raised in a family of restaurant owners, both local restaurants and global franchises (inc. Chili’s, Cinnabon)
As COVID hit, we started to look at solutions that could drive new revenue streams and built out virtual brands (before they were called virtual brands), operated 300+ virtual brands
Simultaneously, built out an online creator brand to 700K+ cross-platform followers, leading to co-founding an F&B influencer network with 150+ influencers
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Sanzhar Maksudov
Restaurateur with 20 years of experience, entrepreneur, founder of JOWi, a professional restaurant automation software, used more than 3500 restaurants worldwild.
Founder of IT company JOWI and Smart Group.
Restaurateur of the Year in Uzbekistan according to the "Mag" magazine. The first who introduced the concept of "theater restaurant".
Owner of 6 unique restaurants in Uzbekistan.
JOWi - professional restaurant automation program.
More than 3,500 restaurants worldwide.
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Janos Laszlo
Founder & CEO of PocketTrainer, with over 20 years of experience in the Restaurant industry.
His career spans roles from server to general manager and corporate training manager, shaping service foundations for top global brands. Janos has opened 10+ successful restaurant brands across 5 countries and led his teams to 29 'Best Restaurant' titles. As a solo founder, he expanded PocketTrainer to 20+ countries in less than 2 years, helping hundreds of leading hospitality groups increase revenue by 10-20% with his innovative LMS platform.
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Irina and Olga Sundukovy
Ira and Olya Sundukovy (founders of Sundukovy Sisters), 150 projects worldwide in Europe, Middle East, Africa, Asia.
16 awards in HORECA Interiors , 2018 Gold Key Award - Designer of the Year
16 awards in HORECA Interiors , 2018 Gold Key Award - Designer of the Year
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Firas Alsahin
Co-founded 4Space Design, a design firm that has gained recognition for its quality architectural and interior design services in Dubai.
Firas Alsahin is a prominent figure in the design industry, particularly known for his work in F&B interior design. He co-founded 4Space Design, a design firm that has gained recognition for its quality architectural and interior design services in Dubai. The firm was founded in 2011, a multi-award-winning design studio. His contributions to the industry are marked by a series of successful projects, a commitment to high-end design and sustainability, and recognition from various quarters.
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Marvin Alballi
Senior executive successfully leading and managing international franchise chains, celebrity chefs restaurants, independent restaurant companies and global hotel F&B operations for twenty-two years. (Previously led 775 restaurants and bars)
- Fortune500 Company Award Winner.
- Keynote Speaker: Bloomberg NYC, Dubai Eye Radio, The Future Hospitality Summit, HSMAI, Breaking Travel News, and The Fast Food Convention.
- Best Selling Author - “Restaurant Excellence” book.
- Led 766 hotel restaurants and bars.
- Successfully achieved business turnaround for three restaurant companies.
- Franchise experience with 9 US global brands.
- Consulted for several Michelin star and premium casual restaurants.
- Created the industry’s most effective F&B / Restaurant performance management program called the Twelve Point Program. (TPP)
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Silvena Rowe
Celebrity chef, world’s leading biohacking chef &wellness chef, longevity nutrition consultant and bio hacker. Silvena is a senior lecturer at the Geneva College of Longevity Science (GCLS), which is the first institute of higher education focusing exclusively on longevity education and based on Swiss academic guidelines Silvena Rowe is a revered figure in wellness cuisine and a global MasterChef judge. Her expertise in nutrigenomics and anti-ageing nutrition results in menus that are not only innovative but deeply nourishing, emphasising superfoods and anti-inflammatory ingredients.
The Dubai-based celebrity chef is considered the leading wellness chef in the Gulf region and is completely dedicated to the topic of longevity nutrition.
As a visionary chef, Silvena Rowe introduces the fascinating world of functional nutrition and longevity. Her brand is "The Dose by Silvena" with presence now not only in the Gulf region but also in Europe, Spain and Bali. Silvena has over 38 years of experience win the culinary field including TV appearances, publishing fifteen books, also a food writer for the Guardian. Silvena is also part of a prominent regenerative medicine clinic in Dubai, working alongside medical doctors as a certified health coach in integrative nutrition.
Silvena spend the last three years as the wellness consultant chef in the exclusive Maldives "Joali". Silvena is also the bioharmonising and wellness consultant chef for her longevity retreat in Grand hotel de Bains Kempinski S Moritz.
As a visionary chef, Silvena Rowe introduces the fascinating world of functional nutrition and longevity. Her brand is "The Dose by Silvena" with presence now not only in the Gulf region but also in Europe, Spain and Bali. Silvena has over 38 years of experience win the culinary field including TV appearances, publishing fifteen books, also a food writer for the Guardian. Silvena is also part of a prominent regenerative medicine clinic in Dubai, working alongside medical doctors as a certified health coach in integrative nutrition.
Silvena spend the last three years as the wellness consultant chef in the exclusive Maldives "Joali". Silvena is also the bioharmonising and wellness consultant chef for her longevity retreat in Grand hotel de Bains Kempinski S Moritz.
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Materials
Documents
Guides
Documents
Guides
Materials
Documents
Guides
Documents
Guides
Materials
Documents
Guides
Documents
Guides
Materials
Documents
Guides
Documents
Guides
1. Checklist for restaurant inspection.
2. Types of users online and what product they choose.
3. Personnel checklist (manager, bartender, reception, lounge).
4. How to manage different types of employees in the restaurant.
5. The algorithm for maintaining the reputation of the service.
6. Example Google form to collect jobs from Instagram.
7. Example Google form to search for a direct manager.
8. Checklist of where to start leading, how to start promoting a completely empty account with no subscribers.
2. Types of users online and what product they choose.
3. Personnel checklist (manager, bartender, reception, lounge).
4. How to manage different types of employees in the restaurant.
5. The algorithm for maintaining the reputation of the service.
6. Example Google form to collect jobs from Instagram.
7. Example Google form to search for a direct manager.
8. Checklist of where to start leading, how to start promoting a completely empty account with no subscribers.
9. A checklist on how to identify your target audience.
10. Checklist to determine the composition of the SMM team.
11. Service book of bartender, waiter, cook, manager, guests, chef.
12. Methodological guide - the basics of hospitality and work rules.
13. Marketing calendar.
14. Checklist service.
15. Checklist sous chef.
10. Checklist to determine the composition of the SMM team.
11. Service book of bartender, waiter, cook, manager, guests, chef.
12. Methodological guide - the basics of hospitality and work rules.
13. Marketing calendar.
14. Checklist service.
15. Checklist sous chef.
16. Checklist bartender.
17. Checklist and audit for the manager.
18. Checklist management.
19. Checklist of shop closing.
20. Financial model.
21. Labor cost planning model.
22. Revenue planning model through personal motivation.
17. Checklist and audit for the manager.
18. Checklist management.
19. Checklist of shop closing.
20. Financial model.
21. Labor cost planning model.
22. Revenue planning model through personal motivation.
Documents for implementation for each participant
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Tickets
Make your restaurant a global brand
Increasing the profit of your restaurant, cafe, or club even by 5% is already a lot of money. And at the conference we aim to give you the tools to increase profits by 20 - 200%, depending on the current situation in your business.
Discount for early booking
VIP
$ 1500
$ 1350
$ 1350
Day 1: Management
Day 2: Promotion
Suitable for restaurant owners
Day 2: Promotion
Suitable for restaurant owners
Basic
$ 800
$ 690
$ 690
Day 1: Management
Day 2: Promotion
Suitable for restaurant owners and managers
Day 2: Promotion
Suitable for restaurant owners and managers
Online
$ 250
$ 220
$ 220
Day 1: Management (Broadcast)
Day 2: Promotion (Broadcast)
For those restaurant owners and managers who can't make it in person
Day 2: Promotion (Broadcast)
For those restaurant owners and managers who can't make it in person
Press & Bloggers
Press & Bloggers
Day 1: Management
Day 2: Promotion
Day 2: Promotion
Press & Bloggers Ticket
Fill out the form below and we will send you details on whatsapp
WARNING!
Every Friday at 6 p.m. (Dubai time, GST+4) rates will increase by $5-$30 depending on category. Hurry up and take part at a great price!
Рayment is made through a secure service stripe.com
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Days
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Hours
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Minutes
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Individual
Business
Brainstorm
Business
Brainstorm
directions that we analyze in mini-groups. You'll get exactly the advice you need to listen to.
months of prescribed actions for your restaurant. Get results after the first implemented tool!
way to solve your problems and get results in the shortest possible time.
Individual analysis of your business
Restaurant industry leaders will analyze your restaurant in five areas on Day 3 of the conference: staff, administration, sales, promotion and automation. Together with the experts, you will make a plan of action for the development of your business and identify its real points of growth.
In just one day you will receive a clear plan-scheme with tasks and recommendations for business development based on the experience of experts. Invaluable experience of the leaders in their field.
In just one day you will receive a clear plan-scheme with tasks and recommendations for business development based on the experience of experts. Invaluable experience of the leaders in their field.
The experts of the individual analysis in 2024
5
6
№1
Denis Ivanov
Restaurateur, founder of more than 40 restaurant projects in Novosibirsk, Moscow and Tyumen.
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Restaurateur, founder of more than 40 restaurant projects in Novosibirsk, Moscow and Tyumen.
More
Sanzhar Maksudov
Restaurateur with 20 years of experience, entrepreneur, founder of JOWi.
6 restaurants in Uzbekistan.
More
Restaurateur with 20 years of experience, entrepreneur, founder of JOWi.
6 restaurants in Uzbekistan.
More
Natalie and Yan Dmitrenko
Restaurateurs and owners of the “Honest Fish” chain with premium seafood at fair prices,
More about Natalie
More about Yan
Restaurateurs and owners of the “Honest Fish” chain with premium seafood at fair prices,
More about Natalie
More about Yan
Reviews
Conference reviews
FAQs
FAQs
The speakers of the conference are owners of successful restaurants and chains, as well as recognized experts. Information is presented in a concise form with examples and figures. This conference is conclusions and ready solutions in all areas: personnel management, promotion and administration. After attending the conference, you can implement the knowledge immediately and get results. The system is built in such a way that you can delegate tasks to the team on most issues immediately and know what needs to be controlled.
Most conferences are built in such a way that they call you for free or almost free, so that they can sell you something more expensive already at the conference. And as a result, you're just wasting your time to let them sell you something.
We have built an independent system that is not tied to any of the restaurant owners. And in order to attend the conference, you have to buy a ticket for the normal price. The purpose of the conference is to educate you on the latest techniques so you can implement what you've learned, not to sign you up for all the possible "restaurant workshops," unions, franchises, and so on.
Our conference is 24 experts and owners with different approaches and visions.
We have built an independent system that is not tied to any of the restaurant owners. And in order to attend the conference, you have to buy a ticket for the normal price. The purpose of the conference is to educate you on the latest techniques so you can implement what you've learned, not to sign you up for all the possible "restaurant workshops," unions, franchises, and so on.
Our conference is 24 experts and owners with different approaches and visions.
You can pay by any available method - cards VISA, MASCTERCARD - directly on the site by clicking the Buy Ticket button.
Different tickets are designed for different participation options:
If you're a restaurant owner, we recommend you purchase a ticket with a one-on-one analysis of your business by experts. This allows you to quickly look at the challenges from different angles and make a six-month plan to create the best restaurant in your city.
The Basic standard ticket is suitable for both owners and managers.
The Online ticket is usually taken if you can't make it in person. You get the same information from the speakers, but through a screen. This allows you to keep up to date with the latest technologies and be a few steps ahead of your competitors.
If you're a restaurant owner, we recommend you purchase a ticket with a one-on-one analysis of your business by experts. This allows you to quickly look at the challenges from different angles and make a six-month plan to create the best restaurant in your city.
The Basic standard ticket is suitable for both owners and managers.
The Online ticket is usually taken if you can't make it in person. You get the same information from the speakers, but through a screen. This allows you to keep up to date with the latest technologies and be a few steps ahead of your competitors.
Yes. For all the participants we provide 15% discount for the hotel Sofitel Dubai Jumeirah Beach 5*
Yes, you can book your transfers at the Sofitel Dubai Jumeirah Beach
Location
Sofitel Dubai Jumeirah Beach, Jumeirah Beach Residences, The Walk
Dubai, United Arab Emirates
Dubai, United Arab Emirates
Hotel
The hotel provides a discount of up to 20% when booking, discounts decrease closer to the event.
VR Tour
Map
Sofitel Dubai Jumeirah Beach
Any questions?
Any questions?
Do you have questions or want to learn more about the conference? Enter your name and phone number. A manager will contact you as soon as possible
Sponsors
Sponsors of the event
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VESTAVESTA grills and ovens company is the manufacturer of commercial and domestic grills from Russia. The company works on HORECA market for last 12 years. VESTA charcoal closed grills are well-suited for professional kitchens as well as for personal use. -
PlaziusPlazius offers tools to increase attendance, average check and restaurant revenue. The platform includes a loyalty program, analytics, mailing, booking and payment services. With Plazius, guests receive bonus cashback and perks; they can pay quickly and leave non-cash tips and pre-order food and beverages.
Media partners
Information partners
Become a infopartner
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Organiser
Event organizer
Conference organizer since 2016 is Evdokimov Event team.
We are also the organizer of the SalonWeek conference and the Dentalweek conference.
All of our knowledge, experience in organizing large-scale business conferences and the connections with the owners of the best restaurant chains, top restaurateurs and recognized experts in the restaurant business, we apply to the preparation of the conference "Dubai Restaurant Week 2025" for you.
We are also the organizer of the SalonWeek conference and the Dentalweek conference.
All of our knowledge, experience in organizing large-scale business conferences and the connections with the owners of the best restaurant chains, top restaurateurs and recognized experts in the restaurant business, we apply to the preparation of the conference "Dubai Restaurant Week 2025" for you.
Contacts
