Food for Thought: The Consumable Brand

Food for Thought: The Consumable Brand

Wednesday, 11th October, 2017

17:00 Welcome Reception
18:00 The Consumable Brand

Jon Buss, Managing Director, Yext
18:20 From Maps to Menus
Ed Parsons, Geospatial Technologist, Google
18:45 Recipe for Success
Marcus Wareing, two Michelin star chef and restaurateur
in conversation with Wendi Sturgis, Chief Customer Officer, Yext
19:15 Cocktails, Canapés & Conversation
Featuring London-based DJ Anna Wall

The Consumable Brand

Your brand is made up of multiple components from name and address to opening hours, local promotions, photos, and videos. These are the ingredients that feed search engines and enable your brand to become discoverable in both the digital and physical world. Yext's Managing Director of UK & Northern Europe Jon Buss explores what it means to be a consumable brand as voice search, maps, and other intelligent services become increasingly sophisticated, and the need for accurate, bite-sized data only grows.

From Maps to Menus

Google Evangelist & Geospatial Technologist Ed Parsons outlines Google’s vision for maps, menus, and the importance of structured data. Get an exclusive look at how Google is harnessing technology to respond to consumers’ insatiable demand for accurate, timely information. From maps to menus, learn how consumers are engaging with your brand, and what you can do to take control of these experiences by structuring your business data.

Recipe for Success

Two Michelin star chef Marcus Wareing shares his success in creating multi-sensory culinary experiences in a fireside chat with Yext's Chief Customer Officer Wendi Sturgis.

Marcus Wareing’s contribution to British food and the next generation of cookery talent has made him one of the most respected and acclaimed chefs and restaurateurs in Britain. His accolades include two Michelin stars, Tatler Restaurateur of the Year, GQ Chef of the Year, the Chef award at the Cateys, an Acorn Award, and a recurring judge and mentor on the BBC One television series MasterChef.


Originally from Southport, Merseyside, the son of a fruit and vegetable merchant, Marcus began his career aged 18. He received his first Michelin star at just 26 – one of only a handful of chefs to be recognised at this age. Over the last 30 years Marcus has been involved in the creation of some of London’s most celebrated restaurants including his own Marcus at The Berkeley, The Gilbert Scott, and Tredwells.

The Berkeley

The Berkeley Belgravia Room & Ballroom
Wilton Place, Knightsbridge, London SW1X 7RL

The Berkeley luxury hotel is a 5-minute walk from Knightsbridge and Hyde Park Corner stations on the Piccadilly line.

See how your business can deliver verified answers to searching consumers, helping drive discovery and revenue.

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