HEX24 AGENDA
Wednesday 21st February
Hospitality Stage
Staff Motivation & Performance
11:00
Ross O’Neill,
Managing Director,
Workbly
“Staff Motivation & Engagement”
11:30
Louise Lally
Founder & MD,
Louise Lally Training Academy
“5 ways to use performance management to enhance the employee experience”
12:00
Panel Discussion: Leading successful teams
Panellist
Louise Lally
Founder & MD,
Louise Lally Training Academy
Panellist
Ronan Galligan
Director of Risk, People & Culture
The Wright Group
Panellist
Guy Thompson
Hotel Director
Castleknock Hotel
Panellist
Ross O’Neill,
Managing Director,
Workbly
Food Trends & Developments
13:30
One of Ireland’s premier chefs, Neven Maguire, chats with Food & Wine and Business Post editor, Gillian Nelis about what the future holds in store for customers and restauranteurs alike.
Neven Maguire
Chef & Owner,
McNean House Restaurant
Gillian Nelis
Managing Editor
Business Post
14:00
Neven and Gillian are joined by our expert panel to get insights on food trends and developements from across the industry.
Panel
Aisling Larkin
Wellness Chef & Culinary Advisor
AislingLarkin.ie
Panel
Laura Moriarty
Group Operations Director at Moriarty Group
Chair of the Licenced Vintners Association
Panel
Adrian Cummins
CEO
Restaurants Association of Ireland
Technology & innovation stage
10:30
11:00
Cian Donohue, Head of Product Education, Flipdish. “The All-in-One Restaurant System”
11:30
Alaistar Brown, AK Techotel: AI in the hospitality sector
13:30
Chris Simpson, URocked: Tipping for the 21st century
14:30
Natasha Rahman, Snap Printing: The art of print & graphics using sustainable printing for a Greener Hospitality Industry
SUSTAINABILITY STAGE
11:30
Thomas O’Hagan, Weev: How early adoption of EV can improve your ESG and increase your revenue
12:00
Renaud Cordier, Presto: Water Conservation for Hospitality Establishments
12:30
Gary Skelton, Ecobia Ireland: Eliminate your brown bin
14:30
Tommy Griffith, PEL Waste Reduction Equipment: Sustainability within Waste Management in the Hospitality Sector
15:00
Michael Ferncombe, Borrisoleigh Bottlers Ltd
Chef STAGE
10:30
Aisling Larkin
Wellness Chef & Culinary Advisor
AislingLarkin.ie
Roast Irish Sirloin of Beef with fermented Kimchi & Smashed Cucumbers
11:30
John Whelan
Owner & Operator
The Devils Menu Boutique Cookery School
Showcasing Dublins Finest, Granby Sausages
12:30
Garry & Mairead Anderson
Chef & Owners
Anderson’s Boathouse Restaurant Killybegs
Seafood Platter, Preparation and Cooking
15:00
Giorgio Tessarin
Innovation Chef
Freshways
How to Slice & Spice: Unveiling Pizza Secrets for Revenue Growth & Sandwich Innovation
