• 28-29
    Nov 2017
    Leaders in Horeca 2017
    Prague, Czech Republic
    28
    Nov
  • Leaders in Horeca 2017
    Prague, Czech Republic
    28
    Nov
  • UpComing Events
    Leaders in Horeca 2017
    28-Nov-2017 Prague, Czech Republic
    28
    Nov
  • 28-29
    Nov 2017
    Leaders in Horeca 2017

    28
    Nov
  • 28-29
    Nov 2017
    Leaders in Horeca 2017
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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.

 

EVENT AGENDA

Our topics use the combined knowledge of our 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 & Welcome Coffee

9:15 – 9: 30 Dr. Ghassan Aidi – President of International Hotel & Restaurant Association (IHRA)
Welcome Remarks from the Chair

Welcome Remarks from the Chair

9:30 – 10:15 Dr. Ghassan Aidi – President of International Hotel & Restaurant Association (IHRA)
Sustainability in Hospitality

10:15 – 11:00 Riccardo Lucque – Owner- Aromi Restaurant
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
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 Panel Discussion
Reducing Food Waste – Successful Strategies to Sustainable Future and Better Operations.

Panelists: Adrian Cummins - CEO of Restaurant Association of Ireland Robert van Otterdijk - Global Initiative on Food Loss and Waste Reduction - Food and Agriculture Organisation of the United Nations(FAO) Markus Hurschler - CEO - United Against Waste Stefanie Sabet - Managing Director - Germany's Federation of Food and Drink Industries (BVE)

14:30 – 15:00 MODERATOR – Martin Hrabec – Chairman – Hospitality Training Institute
The restaurant of the future - Creating the next-generation customer experience

Panelists: Rene van Camp - Head of Restaurants & Bars, Europe of Intercontinental Hotels Group. (IHG).

Networking Coffee Break & One to One Business Meetings

15:30 – 16:15
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 MODERATOR – Martin Hrabec – Chairman – Hospitality Training Institute
Creating Innovative Culinary Concepts – Where Food & Meets Art

Panelists: Franco Luise - Executive Chef - Hilton Prague Leonardo Di Clemente - Executive Chef - Four Seasons Prague

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 & Welcome Coffee

9:15 – 9: 30
Welcome Back Remarks

9:30 – 10: 15 Riccardo Lucque – Owner- Aromi Restaurant
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
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 Adrian Cummins – CEO of Restaurant Association of Ireland
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 Franco Luise – Executive Chef – Hilton Prague
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 Panel Discussion
Corporate Events, Banqueting and Private Celebrations – Attracting Diverse Clientele with your F&B offering.

Panelists:   Alex Sirisena – Food & Beverage Director - Boscolo Hotel Prague Martin B. Jones - VP F&B Europe - Fairmont Raffles Hotels International

14:45 – 15:30
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

agenda is not final and can be the subject to change

Attendees
150
Discussions
20
Speakers
20
Exhibitors
30
EVENT NEWS

GET YOUR INVITATION

Book Now!

Limited Sponsorship and Exhibition Opportunities Are Available. Email us Now to find out more information. Email registration@intlbc.com or Call Us Now on 00420246093256

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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

Inpacs
Rona
Exhibitors

les
Bridor
Ronnefeldt
Essity
Tork
MIJapan
CSM
Government & Associations

Regional Dev
Some Association
russian
IHCP
LVRA
Association
Latvian association
Turekey 200x100
RAIreland 200x100
Exclusive Intelligence Partner

Euromonitor
Media Partners

MICE
cropped-horecavizier-140
Transvania business
Beverage&gastronomy
Svet Horeca
logo 2
Stangast
Refregeration
Gastro&hotel
Hotelier
Luxury Hospitality
Professional Horeca
POland Fruits
Fruit
Food Service Europe
Soft Drinks
Top Horeca
Coffeebi
Horeca Romania
TechAnimateria
Info Horeca
Horeca International
Jurnelafrical
Logo 1
Business One
Bizera
planeta
HorecaSite
POdark restaurant
Sommelier
Venue

Confrence Venue - Grandior Hotel Prague

hotel-grandior-prague-new-logo

Gala Dinner Venue - Fashion Club Prague

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