Food & Drink Conference & Exhibition UK image

News & Events

Food & Drink Conference & Exhibition UK

We’re pleased to announce that Jeremy Praud has been invited to speak at the Food and Drink Conference, the must attend event for food professionals, on October 2nd (Ricoh Arena Coventry).

This event is a one day one-stop shop for manufacturing professionals across the full industry spectrum. Over 2,000 key decision makers from the UK’s leading food processing, retail and food service industries will gather to participate in a range of seminars and panel discussions highlighting the key issues facing our industry.

The show will shine a light on top trends across the food manufacturing, retail and foodservice sectors: from improving traceability and consumer trust, transforming productivity and highlighting the latest new ingredients and super foods to make an impression on the industry.

Jeremy’s Presentation Synopsis:
A typical UK business can count on only 16% of its employees being classified as engaged (applies discretionary effort, actively drives improvements). But that balance can change with some simple changes to your management style. The talk will look at the essence of good leadership, effective communication and motivating/empowering teams – and demonstrate the importance of sharing the ‘why’ of problem solving not just the ‘what’ and how’. Plus, examples of the proven bottom line benefits of engagement on the shop floor.

Find out more about the Summit >

For Limited Time Free Entry- Register Here

Testimonials

"I am amazed at what has been achieved in 5 weeks. I'm very impressed that such an approach can make fundamental changes in a mature environment with a lot of closed thinking. I am now totally convinced..., and will support the rollout across all the businesses under my control"

Supply Chain Director, Asia Pacific, major Multinational Food & Beverage Company

Over the past three months I have been concentrating mainly on changeover reduction, waste reduction and increased throughput. There has also been a challenge to behavioural patterns. All of these efforts have been using the knowledge that you gave me and I am delighted to say that all have been successful, culminating in increased throughput, less waste and an increase in OEE from an average of 78% to around 90%. There has also been a marked improvement with people issues.

Alwin Waterhouse, Improvement Manager, British Bakeries