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Speakers and Panels

Gin Braverman

Gin Braverman

Founder & Creative Director

Gin Design Group

Glen Coben

Glen Coben

Founder & President

Glen & Co Architecture & Design

Jerri Hobdy

Jerri Hobdy

Founder

Jerri Hobdy

Stacy Callighan

Stacy Callighan

Co-Founder

PinPoint Collective

Brinn Miracle

Brinn Miracle

Founder

Architangent

Iana Kolev

Iana Kolev

Managing Director

PALMA

Lisa Pope Westerman
Moderator

Lisa Pope Westerman

Founder & CEO

LUCID

Kim Schell
EMCEE

Kim Schell

Houston Market Manager

Bisnow Media

Gin Braverman

Founder & Creative Director

Gin Design Group

Gin Braverman is the founder and creative director of the visionary firm gin design group. She has spent the last decade shaping Houston’s burgeoning hospitality scene, developing originative and fully integrated designs for award-winning food and beverage concepts, independent chefs, sommeliers and national restaurant and hospitality groups.

Like all worthwhile paths, Gin’s was winding. After graduating from The University of Texas at Austin, her career began in NYC working in production for TV and film, ultimately designing for HGTV’s extreme home remodel show Home Rules. She also spent significant time abroad, traveling Europe and living in Asia, at one point working with a Taiwanese design firm. When she moved to Houston, she joined the team at Installations Antiques, where she deepened her appreciation for and understanding of artisanship in the built-environment apprenticing in their workshop. Multi-cultural fascination and global immersion define her approach and inform her diverse design portfolio both in and outside of Houston.

The firm's work has been featured in such esteemed publications as GQ, Architectural Digest, The Architect’s Newspaper, Texas Monthly, PaperCity, Wallpaper* City Guide, Interior Design, The New York Times, Hospitality Design, and others.

Glen Coben

Founder & President

Glen & Co Architecture & Design

Glen & Company projects include the architectural and interior design, development and implementation of Michelin Star restaurants to new concept hotels.

Jerri Hobdy

Founder

Jerri Hobdy

Jerri’s extensive portfolio of unique custom furnishing design includes companies like Arteriors and Anthropologie.

Stacy Callighan

Co-Founder

PinPoint Collective

PinPoint Collective leverages quantitative & qualitative research to support hospitality brands identify their guests needs and define guest experiences that drive ROI.

Brinn Miracle

Founder

Architangent

Focused on creating holistic, experiential designs for discerning clients, Brinn hones-in on the core values of the client and end-users, discovering the "why of design" for each project.

Iana Kolev

Managing Director

PALMA

Having led numerous projects across the globe in wide variety of functional markets, Iana aligns project concepts with technical solutions that are integral to the design process.

Lisa Pope Westerman

Moderator

LUCID

With a seasoned hospitality career that includes game changing & award-winning restaurants, hotels, spas & amenities, Lisa unifies the best talent to create the global dream team for each unique project.

Kim Schell

EMCEE

Bisnow Media

Kim was born in Flushing, New York and come from many generations of New Yorkers. It was a culture shock when she first moved to Houston, Texas in the late 70's but can now say Y'all with the best of them. Kim graduated from the University of Houston with a BBA in Marketing and has worked in media her entire life. Kim played and coached soccer for many years and even spent a summer in England playing in tournaments. The oldest of three girls, she now has two sons (the first born Texans in her family), a husband and three male rescue dogs.

Summary

  1. So much of dining out is the experience of sharing a meal with others. How can you create a sense of community and togetherness while still respecting social distancing protocol?

  2. What "touchless” solutions are being adopted? What is the strategy process behind planning for the next stage in the food and beverage industry?

  3. How will human behavior evolve and adapt in response to the pandemic?

  4. What will the new normal of “dining out” look like? What protocols are being put in place to make customers feel safe eating out?

  5. What observations are you making from other industries? How is this being applied, adapted or changed for the F&B industry?

Agenda

Time Activity
7:30 PM
8:30 PM
THE FUTURE OF THE FOOD & BEVERAGE INDUSTRY

EVOLVING HUMAN BEHAVIOR AND CREATING "KIND" RESTAURANTS

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