Jurek Sobieniak
Participates in the sessions:
-
Meat in a network of challenges
- Poultry farming – another weak year. The landscape after the pandemic and avian influenza
- The Green Deal and the ban on the use of cages – the industry faced with environmental challenges
- Changes in consumer trends versus the meat market. A revolution or evolution?
- Cost control in the meat industry – the key to success
-
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?
