Agenda

Gotują: Szefowie Tomasz Nowak i Paweł Kaczmarczyk

• Cooking in all conditions – from streets to mass festivals
• Street food sets trends in food places
• Try a new concept – the street will tell you the truth
• Street food in the world vs. Polish reality
• A concept for eating in unusual conditions and in the form of a party
• Are food markets in Poland a copy of huge European market halls or a unique concept?

• Cooking in all conditions – from streets to mass festivals
• Street food sets trends in food places
• Try a new concept – the street will tell you the truth
• Street food in the world vs. Polish reality
• A concept for eating in unusual conditions and in the form of a party
• Are food markets in Poland a copy of huge European market halls or a unique concept?

• Food over the phone is over – the internet as the future of orders
• An e-waiter won’t mess with the order
• Secrets of cooperation between restaurants and food ordering websites
• Social media as a source of opinions and scandals
• Applied gastronomy – mobile devices lead to restaurants
• Life without a wallet – modern payment methods in restaurants

• How to reach a compromise between locality, freshness, quality and final price
• Do suppliers carefully follow trends or do they create them?
• Origin matters – power of local suppliers
• From a small manufacture supplier to a huge chain supplier – case study
• A child at the centre of the chef’s attention
• What are we not fed up with yet – restaurant customers wait for more

• The minimum wage and its impact on profitability in the HoReCa sector
• Education model of personnel not fitting employers’ expectations
• Culinary talent in the kitchen. The art of employee management
• Work in gastronomy – short-term employment without commitments?
• Foreigners as a growing personnel resource in Polish gastronomy
• Employee vs. employer – can mutual expectations be reconciled?
• The chef as a pop culture superhero and guarantee of success for a restaurant?