The diversity and opulence thriving in the hospitality industry come with many challenges. From retaining a chef responsible for a marvelous gastronomic experience to curating a menu with recipes that would maximize a firm's profitability to assessment and compliance of the tax on the goods and service delivered, the impediments are many but as the saying goes expect the “light at the end of the tunnel” the solutions are there too. With different industries embracing the digitalization and professionals following the suit, how well has the hospitality industry reciprocated? With the growing consciousness towards food waste management, what lies in the bucket of scope to explore? The growing number of theme and boutique restaurants have been giving a stiff competition to the five star restaurants; Is this a healthy competition or it is gradually killing the scope of the later? With the word, “organic” creating a buzz in the food & beverage industry, are we heading towards a change in food preferences in the near future? YCC aims to unravel many such questions and propositions from a holistic angle.

Key Note - Will VAT impact the Kitchen, Value Add Talks (TAX)
Presentation - New technology in the production
Panel Discussion - Expo 2020: Are you prepared for the biggest ever gathering?
Panel Discussion - Talent Retention, a worry today
Presentation - Food Waste Management (Kitchen waste is your new resource)
Presentation - Organic Food- Going the healthy way


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