Track: Business, Management and Operations

Delectatech presents a pioneering analysis of the evolution of the average bill in the Spanish restaurant industry to understand the impact of inflation on the sector. This study, supported by the largest actualized census of restaurants and the Artificial Intelligence engine of Delectatech, will reveal which regions of Spain register the highest average bills in and how these figures vary by type of establishment and gastronomic offer.

The professionalization of the hospitality sector has led restaurant owners to work with revenue management strategies, which have been used for years in other industries such as airlines or hospitality. Learn with the guidance of TheFork and other industry players how to integrate Revenue Management into your business to increase its profitability.

Presentation event of the open access plant for pre-industrial scaling of alternative protein promoted by the Government of Catalonia. Technical description and IP protection. Next, dialogue with companies in the sector about their needs to grow: what can the public administration do?

Presentation of the valorization of catches to obtain ready-to-eat seafood  products for a diet that contributes to healthy aging, within the innovation projects carried out by OPROMAR, Organization of Fishing Producers of the Port and Ría from Marin

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CLIA, the Cruise Lines International Association, is the leading authority and the largest global association in the industry, with 15 offices and representation in North and South America, Europe, Asia and Australasia.

At this roundtable CLIA and industry representatives will discuss the cruise market and the importance, potential and opportunities this sector can offer from a procurement and sourcing perspective.

Talk 1: The European OOH market: evolution of the channel and challenges for companies in the sector
María Castroviejo

Talk 2: The consumer’s vision: Consumer trends and habits
Marta Munné

Talk 3: The vision of international foodservice: a journey of inspiration
Mariona Gaspà

Talk 4: The vision of national foodservice: landing trends
Antonina Degler

Diego Olmedilla is a prominent figure in gastronomic marketing at Aplus Gastromarketing agency and General Director of FACYRE (Federation of Spanish Cooks and Bakers). "Experiencias en sala que rentabilizan tu negocio" is an essential guide for hospitality business owners, as well as for brands and marketing professionals.

On the occasion of the official launch of ALIMENTOS CUBA (May 21-23, 2024) there will be a presentation on business opportunities in the country for the food, beverage, packaging and food technology industry.

International experts will present the great challenges of the Horeca channel and the value and verve of the Brands. In this way, the association of leading catering chains, Marcas de Restauración, and the international benchmark event, Alimentaria & Hostelco, join forces in their commitment to industry to bring solutions to the Horeca channel and enhance the opportunities of the sector. MdR will share the impact figures of the close of the year.

Frank Wagner, chair of FCSI EAME welcomes attendees to Alimentaria&Hostelco show. Wagner will also give an overview of the benefits of working with FCSI Professional members and explain what the Society represents in the modern era of foodservice and hospitality as well as giving an update on the FCSI EAME Student Competition.

This panel will address the main issues impacting foodservice and hospitality industry (human resources, IA, sustainability, global economic pressures...) and discuss solutions for how operators can deal with them. The panel will share how innovation and best practices can make the industry in Spain and the rest of the world future fit, while highlighting the opportunities that exist within the sector.

This panel is part of the FCSI EAME programm

The consultant Javier Sanchez will talk about the main trends in restaurant consumption, as well as the main areas of sectorial growth for the next two years in terms of categories, targets and consumption moments. He will also analyse the future of the catering service and the different possible options, taking into account sustainability and hygiene.

Sven Sallaerts, founder and owner of Younique Concepts and creator of sustainable and innovative hospitality concepts that respond to tcurrents trends and tomorrow's needs, will share strategies for attracting, retaining talent and building loyalty among the youngest customers, belonging to the new "Z" generation.

Ferran Fisas will outline his thoughts on how artificial intelligence (AI) technology will affect the foodservice and gastronomy sector. From the kitchen to the dining room, what are the challenges and opportunities for the industry? He will also explain the approach to using artificial intelligence in the preparation of new generations of chefs at CIB (Culinary Institute of Barcelona).

This presentation is part of the FCSI EAME programme.

The XIV edition of the International Mediterranean Diet Conference: A Look to the Future will highlight the value of the Mediterranean Diet as one of the healthiest and most sustainable lifestyles. Likewise, the conclusions of this event will lead to the updating of the frequencies and arrangement of foods in the Mediterranean Diet Pyramid according to current scientific criteria.

A round table discussion moderated by food journalist Javier Romera, from El Economista, in which senior executives from the sector will discuss their outlook on the market's future and debate what strategies they consider necessary.

With energy costs soaring and climate change action no longer a minor talking point but now a burning issue, acting sustainability is paramount for foodservice operators across the sector. This panel will focus on measures operators are putting into place to make commercial kitchens more sustainable: saving water and chemical usage, lowering energy costs...

This panel is part of the FCSI EAME programme.

Since 2007 Nomo has forged its presence in the gastronomic world in Spain with locations in Barcelona, Girona, Costa Brava, and Madrid, as well as its quality delivery service: Nomomoto. Born with the ambition of importing the authentic flavors of Japanese cuisine, Grupo Nomo also takes the wellbeing of its team extremely seriously. We will know the innovative measure to ensure that its people remain motivated and happy.

Expert editor and executive editor at European Foodservice media, Katrin Wißmann, will share data and insights on leading foodservice operators from her extensive experience in the Foodservice Europe sector.

Significant challenges in attracting and retaining staff mean that foodservice operators have to consider the wellbeing of workers holistically, from managing rotas and paying fair salaries to looking after physical and mental health. We will discuss what a healthy working environment should look like in foodservice.

This panel is part of the FCSI EAME programme.

The president of Marcas de Restauración will close the day with a vision of catering brands and its medium-term evolution in the coming years.

Representing different areas of the foodservice industry, from manufacturing to managing restaurants, this expert panel will discuss the lack of female representation in leadership roles, the continued role of harassment and discrimination in the foodservice sector as we consider the progress being made and the solutions that could be implemented to attract more talented women to the industry.

This panel is part of the FCSI EAME programme.

Roger worked deeply on the inclusion of disability as workforce into our industry and got interesting results to share.Our communities and industry are facing a lot of challenges, and inclusion could be an interesting solution. Are we ready to facilitate the inclusion? Can we share success stories in inclusion, inspire his colleagues, and, support each other’s to make our industry the number one in inclusion?

FCSI EAME Program.

The final of the FCSI EAME Student Competition reveals the winning team.