Heavy! The food and beverage summit forum not to be missed by catering people in South China is about to open!

On May 22, the 2018 Food Innovation Future and the 7th Food and Beverage Industry Innovation and Entrepreneurship Summit Forum was successfully held in Xi'an. The food and beverage industry, queuing network, and start bar collaboration 20+ industry Dajia brought a great A feast of creativity and wisdom.

On June 16, the 2018 Food Innovation Future and the 8th Food and Beverage Innovation and Entrepreneurship Summit will soon arrive in Guangzhou. This time, we will conduct a comprehensive event upgrade, inviting 25+ national and Pearl River Delta famous catering brand guests to bring more lively and dry goods to 800+ catering colleagues, and guide you for the innovation and entrepreneurship road!

2018 Meal Innovation Future (Guangzhou Station), with large gatherings of gals and climaxes, who will become your catering entrepreneur "military division"?

New catering, new trends, new thinking

The latest activity process

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Sharing time: 9:00-9:40

Sharing theme: 2018 new restaurant new trend new thinking

He Jiu is the founder of the new media in the restaurant industry, the CEO of Hagu Media, the author of the best-selling books "Internet + Catering" and "Catering Public Relations", and an expert on iResearch. Use the Internet to think about traditional industries, focus on the research of new media marketing in the restaurant Internet, and have extremely rich practical experience. He has participated in the internet planning and dissemination of Master Kang, Neptune Star, China Merchants Bank, the movie "Hypnotic Doctor" and other projects.

Sharing time: 9:40-10:10

Sharing topic: How to effectively market catering companies

Zheng Dean, Vice President and Partner of Queuing.com, advocates "using member marketing as an entry point to help catering development", is good at product design planning, user experience research, and creative guidance, focusing on the use of new thinking and new methods for market segmentation and creation Product competitiveness.

Sharing time: 10:10-10:50

Sharing topic: How to find necessity in out of control

Chi Huantao, known as "Noodle Brother". Yunwei Restaurant was born in 2014. It is a catering brand with rice noodles as its main product. It took only 2 years for Yunweiguan to become the champion of the Shenzhen rice noodle category, achieving a market share of 60% -70% in the field of rice noodles in Yunnan, which is more than three times the volume of the second and third places combined.

Sharing time: 10:50-11:20

Sharing Theme: New Path for Investment and Financing of Catering Ventures

Shi Jianwei, deputy general manager to get started. Before joining, he had more than ten years of work experience at Dianping. He has served as the regional head of Dianping, regional head, and head of national strategy KA.

Since joining in 2017, it has helped hundreds of new catering people to connect more than 200 million yuan of funds, and at the same time helped them to introduce resources that can accelerate the growth of the brand. Among them, 30% of the brands have been recognized by investment institutions and have introduced investment.

Sharing time: 11:20-12:00

Sharing topic: How to redefine a cup of talking tea

Yang Yanzhao, the founder of the answer milk tea, 1314 tea brand, executive director of Boiling Point Information Technology Co., Ltd., CEO of Weijie Enterprise Management Co., Ltd. He has a wealth of experience in the catering industry, is good at capturing trends in the catering industry, can accurately grasp the pain points of the market consumers, focuses on creating brand explosions in the catering industry, and has extremely rich experience in brand operation.

Dialogue time: 13:30-14:00

Dialogue topic: Narrow Door Innovation Practice

The dialogue and innovation of this event will be conducted by Cheng Gang, Secretary-General of the Guangdong Food Service Industry Association, Chen Yongquan, the founder of the late night canteen, and Yang Hengjian, CEO of Danwan Zidi.

Sharing time: 14:00-14:30

Sharing theme: Simi Credit Card helps the development of chain restaurant companies

Pan Zaizhong, co-founder of Simi Trust. Founded a video website and a group purchase company; worked as a financial general manager of Lakala and a listed company; has more than 10 years of experience in the Internet and financial industry, and a supply chain finance expert. At present, Simi Trust has completed pre-A round of financing of tens of millions of yuan. The investors are Huaying Capital, Xintian Venture Capital and Qianshan Capital. Simi Trust is committed to becoming an ant financial service for the catering enterprise.

Sharing time: 14:30-15:00

Sharing topic: How does the new restaurant innovate marketing

Fu Yu, Senior Vice President of Songge Braised Prawns. He has worked for Huawei for 14 years and independently operated a subsidiary with billions of sales. He has extensive management experience and an international perspective. He is still serving as a management consultant and part-time lecturer for Huawei.

After leaving Huawei, he joined the catering industry, introduced famous brands from Singapore to Greater China, and served as the president of Greater China. During his two years in office, he opened a total of 16 stores in Hong Kong, North, Shanghai, Guangzhou and Shenzhen, creating a profit of 10 million yuan, and Win the honorary title of Michelin.

After going to the crayfish track, the crayfish brand was upgraded to change the impression of crayfish left to the diners and the street food stalls in the past, creating a new fashion brand, attracting many young people to pursue, and effectively promoting Songge Youzhu Shrimp has become the leading brand of crayfish in South China!

Sharing time: 15:00-15:20

Sharing topic: Using technology to solve the catering manpower puzzle

Jin Cai, founder of JoyHR.com. Service industry scheduling and labor management expert. He has served as a senior CHO & CIO of many world top 500, the most professional HR in IT industry; IT master, EMBA.

Sharing time: 15:20-15:50

Sharing topic: How to maintain a competitive advantage

Tang Zhengchun, Executive President of Hezong Culture. Guangdong Chaoshan people, musicians, foodies.

From 1993 to 2003, he was a professional singer and music director.

He joined Hezong Culture in 2004 as director of Hezong Culture Group.

In 2017, he served as the executive president of Hezong Culture, mainly responsible for Hu Taoli, Hejiong Culture's Taijiong, Shiwai, Zacha and other catering brands.

Since 2016, he has served as the vice chairman of Shenzhen Culinary Association.

Since 2017, he has served as the vice chairman of Shenzhen Food Culture Promotion Association.

Round table time: 15:50-16:30

Round table theme: How to effectively innovate for restaurant companies

After the wonderful sharing, the event entered the roundtable forum, and this roundtable forum will be upgraded for the first time. New and old catering representatives and service provider representatives will collide on the theme of "how to effectively innovate for catering companies".

The new catering is represented by Ding Ding, founder of KISSMOON Trend Baking Academy, and Tian Pin, the founder of Y7 movie watching restaurant; the old catering is represented by Oyster Chen Hanzong, the founder of the nine-style oyster, and Tan Zitao, the founder of Tan Chuxiao; It is represented by Zheng Dean, vice president and partner of Queuing Network, and Pan Zaizhong, co-founder of Simi Trust.

What you need to know about this event is

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