Speaker: Mr. Vikas Sharma, Head of Marketing & Strategy, Sheffield Steel Systems Ltd 

Ghost kitchens also known as Cloud kitchens have been an emerging trend for several years. Due to the explosion of delivery recently, this steadily emerging trend has become a modern-day phenomenon globally. A ‘ghost’, ‘virtual’ or ‘dark’ kitchen, briefly defined, is a facility that has the equipment to prepare delivery-only food. The kitchens are designed with equipment capable of producing restaurant quality food, but without there being a physical restaurant in which to serve it.

We will uncover the concept and the business model of ghost kitchens in this session.

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Speaker: Mr. Suresh Kanotra, Managing Director, Sheffield Facilities Solutions

Sheffield has been at the forefront of designing and equipping a variety of commercial kitchen facilities across several entities within the hospitality and institutional segment be it those for dine-in or fast-food service restaurants, coffee shops, hotel buffet or banquet kitchens, corporate canteens or mobile food joints. Having equipped kitchens and outlets of the likes of Java Coffee House, Artcafe, Sarova Group Hotels, Nairobi Hospital and many more well-renowned entities Sheffield has gained tremendous experience and thus has been reckoned as an expert in the area of design for foodservice establishment across East Africa.

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Speaker: Immaculate Onyoni, Sales & Marketing Manager, Merican Ltd

Covid-19 pandemic is not the reason why water packaging machines have been running below capacity. The market has shifted and is devolving closer to consumers, from centralised production, which was more concentrated in industries, bottlers are moving to package closer to the consumer.

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