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MODERATOR
  • MODERATOR

KARL RAATS

Karl Raats has been an independent trainer and process supervisor in creativity and innovation, since 2006. He trained several thousand managers, entrepreneurs and PhD students worldwide. Karl also supervised various innovative sessions. During his former career as a journalist, marketer, business developer and lecturer, he was always looking for ways to unravel his creative potential. He declared himself as a living experiment in creative thinking in which he immersed himself in all kinds of creative challenges, in 2009. As a speaker and distributor of professional creativity, Karl Raats knows how to effectively and efficiently enter the creative core of teams and organisations. He puts people and organisations in their own creative power.

KEYNOTES
VISIONING THE FUTURE

The future is bright and boundaryless

  • KEYNOTE

IGOR BEUKER (NL)

Serial entrepreneur & new breed trendwatcher

In the spotlights, Igor Beuker is a top keynote speaker on marketing innovation. He is also a publicist, known for his foresight on trends and technologies that impact business, economy, and society. With his radical vision and reliable voice, he inspires audiences around the globe, puts butts in seats and gets rave reviews. At conferences and on social media, Igor is frequently a trending topic as “Math Man in a world of Mad Men” and described by audiences as “Burning Man meets TED.” After 2,000+ talks for leading brands and events, Igor jumped from the podium to the television screen. He still speaks 150 times per year. Never the same talk twice. Behind the scenes, Igor is a serial entrepreneur with 5 exits and 24 angel investments, an award-winning marketing strategist for brands like Amazon, L’Oréal, Nike and Unilever, and a new breed trendwatcher for Fortune 500s, the World Economic Forum and the European Union.

STORYLINE
  • MASTERCLASS

SANDY HAMMER 

AllSeated – Virtual Reality: An Accessible Game Changer in the Event Industry (US)

Virtual Reality is the future of event venue sales. One day soon, instead of traveling around the world to expos and presenting your portfolio on an iPad, you’ll promote your property by giving personal, VR tours.  You will transport prospective clients instantly to your site and walk them through the best features as if you were taking them through the actual property in person. In this interactive session, we’ll discuss the history and evolution of Virtual Reality in this session, and how it is positioned to be a major game changer in our industry.

Key Takeaways
– How Virtual Reality evolved and why big brands are investing billions into it
Which pain points VR addresses, how it helps convert sales, and how it will help you stand out from your competition
– How to access VR for your company

STORYLINE
THE RED THREAD – LEADERSHIP & STRATEGY

The key to bringing your business further

  • KEYNOTE

COMING SOON

STORYLINE
  • BEST PRACTICES

ILAN MOLCHO

NENI – Creating an authentic restaurant brand in a hotel, instead of a hotel-restaurant (AT)

Hospitality has shifted. In a world of experience economy good food and a comfortable bed aren’t enough anymore. This masterclass is about how we successfully managed to expand our restaurant brand across hotels in Europe making them part of the local community instead of a requirement for the hotel.

STORYLINE
  • BEST PRACTICES

MAARTJE NELISSEN
& WILLEM TREEP

The Food Line Up – How to cater with the limits of the earth (NL)

In 2050 the population is estimated to have grown to 10 billion people. In the face of climate change, that leaves humanity with a tremendous challenge: How are we going to feed everyone, within the means of our finite planet? This is only possible if we change how we grow, produce and consume our food. At Lowlands Festival, The Food Line-up served Brasserie 2050 with possible solutions. Every dish on the menu was linked to a global food-related challenge, like biodiversity, climate change and fighting food waste. We measured the CO2-impact of every dish, compared it to the traditional version of the dish and put it in the perspective of the One Planet Plate concept. We served these dishes from a sustainably produced and completely reusable barn. It featured a high-tech vertical garden, tables from recycled plastic and compostable waste system. Its inviting design let everyone join in for a communal meal and a chat about the future. After all, food connects us all.

STORYLINE
THE BLUEPRINT TO MAKING IT WORK

Guide to generate impact

  • KEYNOTE

COMING SOON

STORYLINE
  • BEST PRACTICES

GEORG BROICH

Broich Hospitality Group / LECA – How to implement multi-branding-strategies in event catering (DE)

Through different catering concepts from two to five stars plus it is possible for catering companies to respond to the individual requirements of customers and hold any type of event. Moreover – and equally important – it helps companies to increase their market share. But: the bigger the range of concepts the bigger the challenges. Let’s talk about these challenges and ways to successfully master multi-branding-strategies for your company. 

STORYLINE
  • BEST PRACTICES

WARREN DIETEL

Puff ‘n Stuff Catering –  How great leaders inspire success? (US)

Warren will speak to “Refinement, Seasonality and Consolidation.”  He will share details on how he shifted his sales team from  a “sell anything” mentality, with some days featuring over 300 unique items, to seasonally inspired menu offerings focused on vertical integration.  This improves efficiency by over 50% and is a significant impact to our bottom line. 

STORYLINE
ENGAGING PEOPLE SUSTAINABLY

Balancing your most important assets

  • KEYNOTE

NICOLE BRANDES (CH)

Internationally acclaimed author, leadership guru and business futurist

What is leadership? What are leadership skills of the future? Where do you stand as a leader? And what separates average from excellent leadership? In her talks, Nicole Brandes inspires people with clarity and insights, about which roles exceptional leaders take on to lead the field, especially in digital times.

Nicole has an unusual career. As a former manager, she worked with some of the world’s most successful leaders, even Queen Silvia of Sweden was her boss. At Swissair’s plane crash in Halifax, she led the aid on site – which changed her life. Today, she is a well sought intl. Management Coach and Partner of the Future Institute. She works with leaders to unleash their inner power and potential so that they can inspire others to grow and contribute.

STORYLINE
  • MASTERCLASS

RICHARD HAECK (NL)

Q-staff – Discover your place in the world of difference with MapsTell (NL)

By using the visual tool of Mapstell, you gain an understanding of your own behavioural style as well as the style of others, in an easy, accessible and very unique way. Q-Staff offers accessible and interactive training for companies and organisations. 

This PersonalMapping workshop offers insight into behaviour and takes you, your team or organisation on a journey through the World of Difference. With extensive information on the different behavioural styles and explanations about how understanding of these behavioural styles improves communication and collaboration. Through effective and interactive exercises, you learn about the different behavioural styles and gain better communication skills with all types of individuals. 
STORYLINE
  • KEYNOTE

HANS STEENBERGEN  (NL)

Editor in chief & trendwatcher Food Inspiration

What’s going on? Hans Steenbergen will take you on an inspiring journey showing you the key drivers for change in food & hospitality. The food choice of consumers is becoming a moral choice; this has great implications for chefs, caterers and restaurateurs. The building blocks of the menu of the future are radical transparency and absolute product integrity. Every meal will become a chance for a better future.

Hans has led countless seminars, events, and workshops, expertly sharing his knowledge of global food trends. Steenbergen has a way of neatly fitting food trends into the bigger global picture of rapid cultural, demographic, and technological change. His unique outlook has led to others referring to him as the ‘foodservice philosopher’.

LOCATION STORYLINES PROGRAMME TICKETSHOP