CXO Leaders Dinner: Dollars and Sense of AI ROI

The real test for the C-suite is accountability: ensuring that AI investments translate into measurable returns, smarter decisions, and stronger business resilience.

Ecosystm research shows that organisations in Singapore:

• Struggle to quantify AI’s impact. 71% say business leaders have yet to realise clear benefits from AI.
• Face investment hurdles. 61% report budget constraints or difficulty measuring the ROI of AI initiatives.

To turn AI into a clear driver of value, leadership teams need structured frameworks to measure and optimise ROI. This involves modelling potential returns across business functions, tracking performance in real time, embedding autonomous AI into workflows, and evaluating both tangible outcomes (cost savings, revenue uplift) and intangible benefits (speed, accuracy, insight). Moving beyond pilots requires adopting a continuous, evidence-based approach to optimisation.

Ecosystm, in collaboration with AWS, invites you to a high-calibre, closed-door evening roundtable for senior leaders in Singapore, focused on maximising AI ROI and building autonomous systems that deliver measurable enterprise value.

The key topics of discussion will include:

• From Pilots to Value. Shifting from experimentation to prioritised AI initiatives that deliver measurable ROI.
• Calculating & Proving ROI. Using AI to model scenarios, track outcomes, and quantify both financial and strategic benefits.
• Risk & Return Leadership. Leveraging AI insights to manage risk while maximising returns, positioning Finance as a trusted champion of value creation.
• Business as AI Champion. Leading adoption, embedding AI into decision-making, and demonstrating tangible enterprise impact.

This exclusive gathering offers C-suite leaders a chance to exchange insights on how to make AI value measurable, scalable, and enduring. AI cannot remain as a concept any more, but be a tangible driver of competitive advantage. 

Hosted at CUT by Wolfgang Puck

The only Michelin-Starred steakhouse in Singapore, CUT is unrivalled for its selection of rare and first-in-Singapore premium cuts, including Hokkaido Snow Beef, Kagoshima Wagyu and a variety of prized cuts from three continents. Each steak is skilfully seasoned, grilled over aromatic charcoal and apple wood, given a crisp char under a 1,200-degree broiler and served with a flavourful array of house-made sauces.