• 28-29
    Nov 2017
    Leaders In
    Horeca CEE & CIS 2017
    Prague, Czech Republic
    28
    Nov
  • Leaders In
    Horeca CEE & CIS 2017
    Prague, Czech Republic
    28
    Nov
  • 28-29 Nov 2017
    Leaders In
    Horeca CEE & CIS 2017
    28
    Nov
  • 28-29
    Nov 2017
    Leaders In
    Horeca CEE & CIS 2017
    28
    Nov
  • 28-29
    Nov 2017
    Leaders In
    Horeca CEE & CIS 2017
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    28
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About Leaders In HORECA CEE & CIS 2017

Leaders in HORECA Summit is the only event in the region that brings together key influencers in the food serving market. From owners and operators to investors and regulators, from C-level F&B professionals  to executive chefs, from leading suppliers to the most senior industry decision makers & trends setters, the summit provide the unique platform to explore region specific market insights, emerging trends, revolutionary concepts, successful business strategies and array of business opportunities.

Join the movers and shakers of the industry to share ideas, bring innovation and explore best practices from around the globe through the series of highly efficient networking events, most knowledge packed agenda, controversial debates, exclusive product showcase and product tasting as well as pre-arranged business meetings. Be Ahead of the Game, Join Leaders in HORECA Summit.

Meet Our Speakers

Leader In Horeca CEE & CIS 2017
Expert Speaker Panel

Finance Manager
Business Admin
Finance Manager
Computer Engineer
Computer Engineer
Finance Manager
Business Admin
Hr Manager
Computer Engineer
Computer Engineer
SCHEDULE

View our Full event agenda
Our topics use the combined knowledge of your expert event producers along with our key parters and advisers weighing in about the challenges in the industry – the future of the horeca segment and the way forward.

  • 28 November
    Day 1
  • 29 November
    Day 2
  • Agenda Morning Sessions
  • Agenda Afternoon Sessions
8:00 – 9:00 Registration
Registration & Welcome Coffee

9:15 – 9: 30 Welcome Remarks
Welcome Remarks from the Chair

Welcome Remarks from the Chair

9:30 – 10:15 TBA
The restaurant of the future - Creating the next-generation customer experience

For restaurants to evolve, understanding the next generation customer is critical. And the next generation customer is already here. What can restaurants bring to the table to appeal to this ever-evolving customer?

10:15 – 11:00 TBA
The Future of Restaurant Design

Restaurant design is evolving, with technological and cultural shifts shaping how we eat, interact and experience everything. Find out what design you need to implement to stand out from the competition

Networking Coffee Break & One to One Business Meetings

12: 15 – 13:00 TBA
Tech Revolution in F&B

Speed of innovation continues to surge; the restaurant industry is taking advantage of new tools to ramp up operational efficiency and connect with guests more effectively.  From social apps to tech savvy strategies to entice new customers, from drones and robots to clever cutlery. Find out how you restaurant can create digital dining experience or busier restaurants and bigger profits.

13: 00 – 14:00 Lunch
Networking Lunch

Networking Lunch Hour

14: 00 – 14: 30 TBA
Reducing Food Waste – Successful Strategies to Sustainable Future and Better Operations.

Around 88 million tonnes of food are wasted annually in the EU, with associated costs estimated at 143 billion euros. Millions of euros of food end up in landfills every year. Not only it has extreme implications on the environment but also on the restaurant bottom line as lots of money is being wasted. Explore what steps you need to take to reduce food waster for better tomorrow.

14:30 – 15:00 TBA
We Not ‘Female Chefs, We are All Just Chefs! Breaking Stereotypes & Empowering Women.

Research shows that 4.7% of chefs and head cooks in the US are female, while in the UK women make up just under 20% of chefs. The statistic is thought to be even lower when it comes to fine dining restaurants. Central and Eastern European numbers are even lower. The role of women in professional kitchens remains a topic of complex discussion, fuelled by passionate individuals of all genders who work in the restaurant industry. Join the debate!

Networking Coffee Break & One to One Business Meetings

15:30 – 16:15 TBA
The Hottest Trends from the Hottest Chefs

Cooking is passion, art, science and much more. Explore the biggest food trends together with the top chefs who push boundaries on a daily basis to create unforgettable culinary experience.

16: 15 – 17:00 TBA
Creating Innovative Culinary Concepts – Where Food & Meets Art

17:00 Closing Remarks
Close of Day 1

19:30 – 23:00 International Business Council
Leaders in Horeca Summit Evening Reception

  • Agenda Morning Sessions
  • Agenda Afternoon Sessions
8:30 – 9: 15 Registration
Registration & Welcome Coffee

9:15 – 9: 30 Welcome Back Remarks
Welcome Back Remarks

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9:30 – 10: 15 TBA
Human Capital Challenge - Finding & Retaining Skilled Employees in Restaurant Operations.

Restaurant industry is high paced and complex. From cost, competitors, menus to customers, vendors, complex scheduling and pricing, F&B and Restaurant executives have their minds preoccupied on daily basis. While all these is extremely important to successful operations, human capital factor will always remain of the key challenges faced by the industry.  Explore HR challenges and how to tackle them to increase your restaurant’s chance of success? .

10: 15 – 11:00 TBA
Supplier Selection – Rethinking Supplier Relationships

Are your current supplier prepared to apply new technology and respond quickly to changing market dynamic and your business needs? Do souring agreement benefit short – term pricing strategy or over long term? Are their adequately managing increased regulations on food safety, sustainability and ingredients traceability? As a chef, restaurant owner, or operations manager, the importance of finding the right supplier doubles. Your food quality, dining experience, and reputation entirely hinders on your supplier's ability to back up their promises and keep your shelves stocked.

Networking Coffee Break & Open Coffee Break

12: 00 – 12:30 TBA
Driving Restaurant Sales & Exploding Profits through Marketing

The competition among restaurants is fierce, and you’ll need to give your all to be successful. Increasing customer traffic into your restaurant is a challenge for all restaurants in today’s competitive environment but with the right strategies you can start building sales. Learn how to capture your guests’ interest and maximize your marketing spend to increase your bottom line

12:30 -13:00 TBA
Profit is a Predetermined Figure- Menu Engineering for Maximum Profitability While Creating Artistic Menu

Explore best strategies for menu items, design, costing, and placement. From the science of menu engineering, recipe costing, understanding the profitability quadrant to designing your menu for profitability, and measuring the results.

Networking Lunch

14:00 – 14:45 TBA
Corporate Events, Banqueting and Private Celebrations – Attracting Diverse Clientele with your F&B offering.

Events, banqueting, weddings are on the top revenue-generating service area.  corporate event spends and wedding budgets are increasing worldwide, while the competition becomes more intense. Discuss effective strategies that will help your business stand out and be more successful in attracting the clients from this segment.

14:45 – 15:30 TBA
Becoming a Celebrity Chef

Over the course of last 10 years the prestige of chefs has risen dramatically, making them new rock start of the modern world. From exclusive restaurant around the worlds, books, tv shows to kitchenware collections and brand endorsements, modern celebrity chefs seem to have it all. Explore what it take it take to become a celebrity chef and whether you have what it take s to make it?

15:30 – 17:00 International Business Council
Leaders in Horeca Summit Closing Reception

Attendees
200
Discussions
20
Speakers
30
Exhibitors
30
Media Center

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Limited positions available

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  • José Del Pino, CEO – INPACS

    ''As the leading solution provider INPACS is proud to be sponsoring Leaders in HORECA CEE-CIS at its mid-decade anniversary summit. Recognising the importance of further professionalization and increased focus on a sustainable approach within the Hospitality industry, it is crucial to support this networking and educational initiative. We are excited to meet the influencers of the industry and to have the opportunity to present our solutions which are designed to help the Hospitality segment with the challenges of increasing globalisation and digitalisation.”

  • Julien Labrieux, Regional Director CEE Region – Bridor

    "As the leading producer and a worldwide supplier of premium-quality bakery products, it is with great pleasure that BRIDOR will take part in Leaders in HORECA CEE-CIS summit 2017. We are very excited to take advantage of this opportunity to further promote our products, share our know-how and meet with the main decision-makers of the industry.''

  • Igor Bukharov, President -FRIO

    ''On behalf of Federation of Restaurateurs & Hoteliers of Russia (FRIO) I would like to extend my appreciation for the partnership that Leaders In HORECA CEE-CIS has forged with FRIO. Such partnerships are always important, but especially so now with the unique challenges of the current business environment. Federation of Restaurateurs & Hoteliers of Russia takes the opportunity of this letter for expressing it’s readiness to be a part of this event and provide this venture with all the assistance that may be required from our side. We wish you every success in hosting Leaders In HORECA CEE-CIS 2017”

Sponsors

Government & Associations