Ken Burgin from Silver Chef

Nancye Pirini

Eugene Hamilton

Ken Burgin from Silver Chef

SilverChef

The inside information from experienced chefs and business operators. Talking about food and wage costs, staff productivity, equipment, utility costs and outsourcing. Essential information for every cafe, restaurant and foodservice operator, with plenty of time for Q&A.

Panel members:

Nancye Pirini – Executive Chef, Novotel Auckland Airport 
Eugene Hamilton - Head Chef and Owner, Franklins Bar & Eatery
Ken Burgin – SilverChef, Industry Insights Consultant - moderator 

Jay Changlani

Kersti Mead-Johnstone

Ginny Singh

Anh Chaimontree

Ken Burgin from Silver Chef

SilverChef

It's been a year of huge challenges, and most hospitality operators had to adapt and reinvent in order to survive. Our guest panel will share their stories, and how they're ready for growth with a stronger business.

Panel members:

Jay Changlani – Orb360 Accountants
Kersti Mead-Johnstone - The Kirk Cafe, Hamilton
Ginny Singh - Al Forno Italian Restaurant, Auckland
Pat Patel - Melt Burgers & Ribs, Auckland
Anh Chaimontree – Ban Mi Caphe, Hamilton
Ken Burgin – SilverChef, Industry Insights Consultant - moderator 

Rob Hulse

David Huang

Zoe Fawcett

Tom Handiside

Ben Boyle

Ken Burgin from Silver Chef

SilverChef

Hear from experienced cafe operators and roasters on changing customer expectations, new equipment opportunities, bean supply and pricing issues. There will be plenty of time for Q&A.

Panel members:

Rob Hulse – Espresso Mechanics & Suntory 
David Huang – Society Coffee Roasters 
Zoe Fawcett – Kokako Organic Coffee 
Tom Handiside - General Manager, La Marzocco New Zealand
Ben Boyle – Be Specialty Coffee
Ken Burgin – SilverChef, Industry Insights Consultant - moderator