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CONFERENCE ROOM #1, HALL F
11:00 - 12:00
Michał Jarosz, Michał Żyliński
We integrate entrepreneurs, www.poloportal.pl as a one-stop platform for catering
Michał Jarosz
Catering market expert in the field of e-commerce. Runs a trading platform with products and services aimed mainly at catering establishments and chains. Many years of experience in purchasing, marketing and management of franchise outlets in the largest restaurant chains in Poland.
Michał Żyliński
Specialist in the field of planning marketing activities in the catering industry, who has been working with the largest restaurant chains in Poland for over 13 years. Focused on introducing automation of marketing processes to adapt to the dynamically changing market. Many years of experience in planning and implementing advertising activities aimed at increasing customers' shopping basket, promoting specific sales channels and increasing the frequency of orders.
12:00 - 12:30
JACEK CZAUDERNA
Why cooperate and move from EGO (me) to joint action (we)?
The tasks of the Economic Chamber of Polish Gastronomy, the challenges of the industry and the essence of innovation in your daily operations.
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JACEK CZAUDERNA
He is a practitioner with more than 30 years of catering experience in Żywiec and Nestle corporations and for more than 16 years in private business (own restaurants and distribution for catering of coffee, espresso machines and tea and a consulting company Academy of Catering and Hotel Practices). Currently an independent entrepreneur, trainer and business consultant in the catering industry. He helps launch new establishments, conducts trainings on "how to make money in catering" and how to "control chain and individual catering business", how to apply systemic solutions in catering business, how to create and apply operational procedures. He is a graduate of the Jagiellonian University in Krakow, an MBA from the University of Bradford, London Management School. While working in corporations and then in developing his own catering business, he has a wealth of practical experience in personnel management, purchasing optimization and profitable catering development.
12:30 - 13:00
Mariusz Szuba
How to read the behaviour of others and fit into their way of thinking.
Mariusz Szuba
Entrepreneur with 27 years of experience. Owner of the training company MS TEAM and President of the company Koliber Coffee (speciality coffee roaster). Has shared stages with some of the biggest names in personal development in the world (Anthony Robbins, Robert Cialdini, Les Brown, or Robert Kiyosaki). He works in training with multi-million dollar corporations, athletes, celebrities. Author of four bestsellers. Expert in public speaking. International personal and professional development trainer. Known for his ethical approach to life and business, he passes on highly effective and repeatedly proven knowledge in an unusual way.
13:00 - 14:00
BARTOSZ GODLEWSKI
Polish ePayments - payment terminals and loyalty application in HORECA
An effective tool for increasing traffic at a food and beverage establishment.
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BARTOSZ GODLEWSKI
Deputy Regional Sales Director at Polskie ePłatnościach. He has been involved with terminals for 9 years and has been part of PeP for 5. The company has been a member of IGGP since 2023 and actively supports the HORECA industry in the world of virtual payments, both through hardware devices and e-commerce. Recently, PeP has successfully launched a loyalty application with dedicated solutions for the hotel and catering industry, which, with a full portfolio of services, makes the company the first choice partner for this market sector.
14:00 - 15:00
MAGDALENA PARFIANOWICZ
What is franchising and how does it work in the market?
MAGDALENA PARFIANOWICZ
She is a practitioner with more than 20 years of experience in catering, including franchise network development. Currently an independent entrepreneur, franchise trainer and business advisor.
She develops the franchise sector and introduces best practice and a culture of excellence in franchising that benefits all stakeholders.
Helps develop the franchise model, franchisee recruitment process and communication strategy for the franchise offering, where the value proposition for the franchisee is the differentiating factor of the offering in the market.
She implements business projects, including streamlining operational processes in franchise organisations, increasing business efficiency of franchisees and supporting the adaptation of the model to the changing business environment.
Graduate of the Warsaw University of Life Sciences with a degree in Modern Management and Organisation in Gastronomy. Author of the postgraduate programme Micro-entrepreneurship in the franchise model at WSB Merito University.
15:00 - 16:00
MARCIN LEGWAND
Premises energy cost management strategy
Effective methods of reducing energy costs - pragmatic advice.
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MARCIN LEGWAND
I am a specialist in energy consulting, focusing on effective reduction and optimization of energy and gas costs. My services include comprehensive support in developing strategies and action plans in the energy sphere, aimed at providing companies with security, stability and fostering business growth. I invite you to benefit from my experience, which not only helps companies prepare for the energy transition, but also enables them to maximize the benefits of modern energy solutions.
12:00 - 13:00
DARIUSZ WÓJCIK
Microbiology in the kitchen and separator
Microbiological technology enabling the breakdown of fats from the kitchen, through the sewage system to the separator.
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DARIUSZ WÓJCIK
Founder and President of Cleanbacter Institute of Microbiological Technologies. Creator of the widest range of microbiological cleaning products in the world.
12:00 - 13:00
GRZEGORZ GÓRNIK
Effective time management in education
Modern trends in catering and how to teach young people in the catering industry in a modern way
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GRZEGORZ GÓRNIK
He organizes and conducts trainings, courses, demonstrations and waitressing workshops throughout Poland. We organize them for professionals in restaurants and hotels, as well as for teachers and students in catering, waitressing and hotel schools and also for people who, without professional training, would like to start working in catering. In 2007 - 2008 - participated in the project: "Personnel Training Program - Tourism Common Cause''. - Doradztwo Gospodarcze DGA S.A. , Polish Agency for Enterprise Development, F5 Konsulting Sp. z o.o - as a substantive trainer conducting more than 80 professional training courses in the role of Expert - lecturer of professional subjects in the catering industry on the topics: Waiter, Wine Waiter, Bartender, Cook, Catering. He has been the organizer of the Polish Waiters' Championships - "Junior Waiter" since 2005, as well as the originator and initiator since 2011 of the World Waiter's Day, which is celebrated on March 25.
13:00 - 14:00
TOMASZ SZUBA
Can food service operate like a Toyota factory?
On kaizen, waste and prevention
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TOMASZ SZUBA
CEO and founder of Polish start-up Venturis HoReCa. We are a food waste management company specializing in turning waste into gold in the hospitality industry: hotels, restaurants, catering, but also school cafeterias, households, etc. How do we do this alchemy? We provide an information system to measure and analyze the structure, quantity, value, causes of food waste. We also find solutions to optimize financial performance through better production planning and reducing food waste.
14:00 - 14:30
JACEK CZAUDERNA
Starting a business or still spontaneously "I have a pub because I always dreamed of it"?
How to easily manage a business, i.e., a profitable business.
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JACEK CZAUDERNA
He is a practitioner with more than 30 years of catering experience in Żywiec and Nestle corporations and for more than 16 years in private business (own restaurants and distribution for catering of coffee, espresso machines and tea and a consulting company Academy of Catering and Hotel Practices). Currently an independent entrepreneur, trainer and business consultant in the catering industry. He helps launch new establishments, conducts trainings on "how to make money in catering" and how to "control chain and individual catering business", how to apply systemic solutions in catering business, how to create and apply operational procedures. He is a graduate of the Jagiellonian University in Krakow, an MBA from the University of Bradford, London Management School. While working in corporations and then in developing his own catering business, he has a wealth of practical experience in personnel management, purchasing optimization and profitable catering development.
14:30 - 15:00
WOJCIECH ORZECHOWSKI
What is 7 benefits subtract 4 problems?
Sprout superbread vs. flour bread.
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WOJCIECH ORZECHOWSKI
is a professional whose commitment translates into an innovative approach to business challenges. His passion for continuous improvement is evident in his certifications and skills. He is known for his strategic creativity and analytical mindset, which makes him not only an effective businessman but also an innovative thinker. His in-depth understanding of various Google products and professional experience is invaluable, which translates into effective use of technology to achieve business goals. His fluency in multiple languages and international network enables him to effectively communicate and collaborate with people from different cultures and backgrounds. He is currently focusing his attention on learning more about the coffee market and getting involved in creating the future of sprout bread.
15:00 - 16:00
JOANNA KĄDZIOŁKA
The green revolution in gastronomy as a motivator for development
How reducing food waste positively impacts the development of your establishment and the social responsibility of your business
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JOANNA KĄDZIOŁKA
President of the Polish Zero Waste Association. Communication expert, ecological educator, initiator of the educational campaign "I throw in. I don't throw away," advocating for the introduction of a deposit system in Poland. Coordinator of social projects, including the Zero Waste Map, promoting businesses operating in the spirit of zero waste. Consultant for GOZ strategies developed by public institutions. Conducts zero waste workshops for companies, institutions, universities, and has been collaborating with residents and NGOs on local projects focusing on waste prevention for many years. Initiator and coordinator of the Zero Waste Festival in Krakow.
16:00
SŁAWOMIR KRÓL
JACOBS DOUWE EGBERTS PROFESSIONAL IN POLAND
SŁAWOMIR KRÓL
More than 20 years of experience in FMCG, the beginning, was as a Sales Representative in shops.
Several years of experience in the Professional area, in various positions, from regional manager to sales director in organisations such as Nestle Professional, McCormick Polska S.A. Since more than eight years in JDE Poland. Most of his professional life associated with coffee. From 2024, after a long preparation, leader of the Professional project at JDE Poland.
Privately:
Father of two teenagers, loving physical activity in all its forms, from skiing and snowboarding to MTB and strength sports.
11:00 - 12:00
Piotr Turek
Funding for the Horeca industry in 2024.
Investment, Digitalisation, Training, Innovation.
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Piotr Turek
I'm in the business of digitizing the HoReCa industry with QR menus in every conceivable language along with photos of meals, table-side ordering without full waiter participation to maximize revenue per table or hotel room served, cashless tipping without terminal applications and the need for an accountant to work so waiters keep 100% of the tip. I help collect relevant reviews on third-party platforms like Tripadvisor and Google reviews with one click to increase a place's reach on the most popular search engines.
12:00 - 13:00
DANIEL RUSEK
Digital solutions for guest interaction in the HoReCa industry
What really works and delivers results for business?"
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DANIEL RUSEK
I'm in the business of digitizing the HoReCa industry with QR menus in every conceivable language along with photos of meals, table-side ordering without full waiter participation to maximize revenue per table or hotel room served, cashless tipping without terminal applications and the need for an accountant to work so waiters keep 100% of the tip. I help collect relevant reviews on third-party platforms like Tripadvisor and Google reviews with one click to increase a place's reach on the most popular search engines.
13:00 - 14:00
SŁAWEK GŁOMSKI
Start finally making money in catering
Modern management in foodservice in operational and financial terms.
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SŁAWEK GŁOMSKI
Manager, chef, podcaster, HoReCa expert with years of experience in running catering projects in Poland and the UK. Author of the popular Profit and Loss Calculator for Catering. Specialist in the management of mass catering entities. Author of many training programs on loss management and creator of Finance in Gastronomy. He is involved in training courses for restaurateurs, during which he shares his knowledge of financial management in catering and building employee structures. He is the originator and author of the Gastronomy Podcast, in which he talks to guests about their gastronomic adventures, dreams and passions. In his spare time, he creates Gastronomic Calculators, and tools to help managers and chefs, more at: finansewgastronomii.pl and profitmanager.pl
14:00 - 15:00
JACEK CZAUDERNA
Key business indicators in catering
How to count consciously, simply and on a daily basis? How to implement change in the company and motivate the team with business results and not just turnover?
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JACEK CZAUDERNA
He is a practitioner with more than 30 years of catering experience in Żywiec and Nestle corporations and for more than 16 years in private business (own restaurants and distribution for catering of coffee, espresso machines and tea and a consulting company Academy of Catering and Hotel Practices). Currently an independent entrepreneur, trainer and business consultant in the catering industry. He helps launch new establishments, conducts trainings on "how to make money in catering" and how to "control chain and individual catering business", how to apply systemic solutions in catering business, how to create and apply operational procedures. He is a graduate of the Jagiellonian University in Krakow, an MBA from the University of Bradford, London Management School. While working in corporations and then in developing his own catering business, he has a wealth of practical experience in personnel management, purchasing optimization and profitable catering development.
NATIONAL ASSOCIATION OF CHEFS AND PASTRY CHEFS
March 12-14, 2024
STAND F3.17
During all 3 days of the trade fair, there will be gastronomic shows combined with tasting at the stand of the Nationwide Association of Chefs and Confectioners.
During the shows, the Poland National Culinary Team chefs will promote Polish cuisine. There will be no shortage of traditional dishes with a touch of fantasy and elements prepared during the Culinary Olympics IKA 2024 in Stuttgart. Desserts will also not be missing. The shows will last all day for all 3 days of the fair. Presentations combined with tasting will be conducted by the current National Chef Team, and their main heroes will be:
Jarosław Uściński
President of the Nationwide Association of Chefs and Confectioners, Owner of Moonsfera Restaurant, which he has been running for almost 20 years. A lover of grilling and Polish cuisine, who prioritizes product quality above all.
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Michał Świerad
Confectioner Poland National Culinary Team, Member of the Board of the Nationwide Association of Chefs and Confectioners. Together with PNCT, he won 2 silver medals this year at the Culinary Olympics IKA 2024 with the national team of chefs. He values the quality and seasonality of products. A chef by profession, currently working as a confectioner in Barbara Luijckx company as a technologist. He gained experience in Polish restaurants and hotels and confectioneries, abroad in Spain and Belgium, and at the French school Le Cordon Bleu in Paris.
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Sebastian Krauzowicz
Team Manager Poland National Culinary Team, Associated with the team for several years, as a player, coach, and team manager. A man who stands firmly behind Poland and its national cuisine. Chef of many renowned restaurants and hotels in Poland. Currently, the Head Chef at Gwarno Restaurant in Zakopane. A native Highlander, who promotes his region in Poland and around the world without hesitation and consideration.
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Culinary demonstrations by the Chefs' Club
STAND F1.48 HALL F
12:00 - 13:00
Jarek Owczarczyk
14:00 - 15:00
Mateusz Śmiechowski
16:00 - 17:00
Dariusz Senicki
12:00 - 13:00
Iwona Niemczewska
14:00 - 15:00
Artur Górecki
16:00 - 17:00
Waldemar Hołówka
12:00 - 13:00
Jarek Walczyk
14:00 - 15:00
Konrad Birek
16:00 - 17:00
Łukasz Fulara
CULINARY DEMONSTRATIONS AND WORKSHOPSEURO TOQUES POLAND chefs
STAND F3.25
11:00
Heat treatment of meat on DualContakt equipment - culinary demonstrations
Rafał Folwarski
12:00
baking fresh, healthy sourdough bread
Korzeniewscy
13:00
Traditional cuisine in new guises
Artur Moroz, Marcin Soból
14:00
Spicy BBQ duck with pineapple and spicy plum sauce
Tomasz Królikowski
11:00
Silex waffle makers for industrial waffle production
Rafał Folwarski
12:00
Chinese cooking demonstrations
Radek Kłapacz
13:00
Duck, celery puree, kafir, cider, pickled pumpkin
Łukasz Bąk, Tadeusz Czapla
14:00
Culinary demonstration, freshwater fish on the menu
Kamil Klekowski
11:00
Demonstration of the pre-treatment of steaks and chops prior to heat treatment. VICTOR PRO presentation of the latest electric chops machine
12:00
Balkan cuisine dishes ( Brudet, Moussaka, Banica with cheese and spinach )
Wiesław Wróblewski
13:00
Healthy cuisine for seniors
Andrzej Polisiakiewicz