Participates in the sessions:
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Plant-based food – new products and new consumption
- Responsible consumption and ethical aspects: What makes consumers choose plant-based products?
- Quick, easy, healthy, and plant-based: What does the consumer expect?
- Young visionaries versus experienced players in the fight for the podium of plant-based food
- The plant-based food market in the EU regulatory network
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HoReCaTrendsTalks Part 1: Agile restaurant/catering businesses / Flexible suppliers
- How to build a restaurant or catering business – one that would be resistant to upheavals and crises?
- New times, new trends, and new menus
- Will there be ‘receipts of terror’ all year round? Rising costs are changing the restaurant and catering business
- Quality, unique and locally sourced: How to source the perfect raw material?
- Employees in urgent demand: Who wants to work in the HoReCa industry?
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HoReCaTrendsTalks Part 2: Agile restaurant/catering businesses | Flexible suppliers. HoReCaTrendsTalks Hyde Park
- The restaurant and catering industry intermingles with food production – restaurants have turned into delicatessen during the pandemic
- The boom in food delivery and dark kitchen
- The café market during the pandemic
- Co-operation between suppliers and the restaurant and catering industry – acting together against the consequences of the pandemic
- HoReCaTrendsTalks Hyde Park – a series of comments and opinions by people from the industry about current topics in the HoReCa world
