Setting the scene will be Pelle Pub Company partner Hayley Pellegrini who will be sharing insights into what is making the Cambridge market tick, and what operators need to know to succeed in one of the UK’s leading university cities.
Sharing his insight of the city will be City Pub Co co-founder and chairman Clive Watson, who has seven sites in Cambridge.
Speciality food retailer Dean & DeLuca chief operating officer John Barton will let delegates into the secret of value-led leadership and how important “experience” is to the ever-promiscuous consumer.
From people to payments, research and development tax specialist Jonathan Leefield from Datafox will lead a workshop on claiming tax credits and putting together a robust tax claim.
After covering cash, delegates will then be informed on copyright licensing from the British Beer & Pub Association policy manager for pub operations Jim Cathcart.
Next up is a panel session on a topic that is a big issue in the industry right now – the chef recruitment crisis.
Anglian Country Inns operations director Harry Kodagoda, the Professional Association of Catering Education's Geoff Booth, and John Calton, chef-patron of Top 50 Gastropub the Staith House in North Shields, Tyne & Wear, debate how this issue can be tackled from an education and employment perspective.
Keeping to the subject of recruitment, operators will then take part in a workshop, delving into the impact of the reduction in overseas workforce due to Brexit and what strategies can be adopted to improve the situation in the UK and up retention levels.
When it comes to drinks, the new soft-drinks levy comes into effect in April and Britvic will be offering views and insights into how the tax will impact the sector.
Meanwhile, entertainment in pubs is another part of the market that is innovation-led and in growth. This session will look at what is replacing classics such as pool and darts.
And all this before hitting the streets of the city for the networking study tour, highlighting the vibrant venues in the area.