Congress of the Horeca Industry
March 10-12, 2026
To the conference remains:
326 days 14 hours 21 minutes 16 seconds
Participate in the industry events as part of the Horeca Business Forum:
Select one of the following to find out more.









Wybierz kongres

Hall FConference hall 2
Take part in the 3rd edition of the BEST Barista Challenge - a competition for baristas who want to develop their craft and skills. The first qualifying stage will already take place on 11 March during the Eurogastro fair, at the PTAK Warsaw Expo.
Barista development and healthy competition - about the competition
The BEST Barista Challenge is a competition for baristas who want to develop their craft and skills. The competition prepares you for participation in the Polish Barista Championship, the Polish Latte Art Championship and Coffee in Good Spirits. The judging sheets are inspired by the World Barista Championship forms. Competitors work with top-of-the-range equipment: Compak brand automatic grinders and tampers and Dalla Corte espresso machines. It’s a chance to test your skills, to face your emotions on stage, under time pressure and the watchful eye of the judges who follow your every move.
Objective of the competition
As well as identifying talented baristas, the competition aims to support coffee culture and promote the speciality coffee segment. BEST Barista Challenge also includes cupping, meetings with professionals and experts. The fan zone is open to everyone, not only connoisseurs and coffee lovers, but also those who are just discovering this fascinating world. The competition is an opportunity to taste coffee drinks, Monin syrups, ALPRO Barista vegetable drinks and Franklin&Sons tonics and drinks. The BEST Barista Challenge is a great community of enthusiasts and a space open to fans, providing opportunities for education, interesting conversations with experts. Join our community!
How to take part: registration process
Competitions in the preliminaries
In each preliminary round of the BEST Barista Challenge, competitors will compete in two categories: ‘Latte Art Throwdown’ and “Free Order”. In the first category, the barista must not only brew the coffee skilfully, but also serve it impressively. In this competition, competitors use the latte art technique and work with the plant-based drink Alpro Barista Oat. The key to success is the precise execution of a pre-drawn pattern, perfect technique and its repeatability. The winners of the first competition take part in the ‘Free Order’ formula, where contestants will face the challenge of preparing two creative and perfect drinks, made using Alpro Barista plant-based drinks, Franklin & Sons tonics and Monin syrups, as well as coffee beans provided by the sponsor.
For the sake of the environment and to minimise product waste
With economy of labour and concern for the environment at the forefront of their minds, baristas at all stages of the competition will be using the innovative Latte Art Factory texturising machine for milk and plant-based drinks during the Latte Art Throwdown competition.
BEST CS emphasises that this change will help to minimise waste on unused products, especially plant-based drinks. Not only does this enable better product management, thus reducing wastage on milk and plant-based drinks by up to 25 per cent, but it will also give baristas a level playing field, with skill and precision now deciding the winner.
Sports rivalry and attractive prizes
The winner of each elimination round gets the chance to perform in the final, and will also receive attractive prizes: a COMPAK CUBE automatic tamper, a BRITA carafe. The finalists, at the end of this year, will compete for the title of BEST Barista 2025 and attractive prizes from the organiser and sponsors: a COMPAK mini Pro grinder, a BRITA SodaOne saturator, great prizes from partners.
Event partners and organiser
The event is organised by BEST Company Solutions. Partners supporting the series are COMPAK, Dalla Corte, Latte Art Factory, Alpro Barista, Brita Polska, Franklin&Sons, Monin.

Organiser
Hall EStand E4.16
10:30 - 11:00
Jarek Walczyk
Welcome to the participants, presentation of the programme, introduction to French cuisine
Tasting of French cheeses and baguette.
11:00 - 12:00
Jacek Schliske
‘Duck liver rillettes / brioche / jelly / smoked cherry’. - demonstration and workshop
Discussion and demonstration of the technique for cleaning and preparing poultry liver. Preparation of the dish ‘Duck liver rillettes’. Tips from the chef. on the preparation of the rilettes.
12:00 - 12:15
Tasting
12:15 - 12:30
Break
12:30 - 13:30
Jacek Schliske
‘Braised poultry hearts / garlic toast’. - demonstration and workshop
Discussion and demonstration of technique for cleaning and preparing poultry hearts, technique for braising meats and preparing croutons. Preparation of poultry heart stew.
13:30 - 13:45
Tasting
13:45 - 14.00
Break
14.00 - 15.00
Darek Sienicki
‘Burgundy style stomachs / potato purée / truffle oil / green beans / roasted almond flakes’. - demonstration and workshop
Discussion and demonstration of the technique for cleaning poultry stomachs. Preparation of the ‘Burgundian-style’ gastric dish. Discussion and demonstration of the techniques of: roasting, making a French potato purée, braising ‘Burgundian-style’ meats.
15.00 - 15.15
Tasting
15.15 - 15:30
Break
15:30 - 16:30
Darek Sienicki
‘Quiche with gizzards and poultry hearts/ salad with arugula, marinated pear and roasted hazelnuts/ red wine dressing.’ - demonstration and workshop
Discussion and demonstration of techniques for preparing shortcrust pastry, preparing red wine sauce, marinating pears. Preparation of Quiche with gizzards and poultry hearts. Chef's tips on Quiche.
16:30 - 16:45
Tasting
11:00 - 12:00
Jacek Nawrocki
‘Gizzard tripe with boletus and demi glace’ demonstration and workshop.
Discussion and demonstration of techniques for preparing demi glace sauce and ‘gizzard flaps’. Preparation of Gizzard Flapjacks.
12:00 - 12:15
Tasting
12:15 - 12:30
Break
12:30 - 13:45
Jacek Nawrocki
‘Eclair with liver mousse with cognac and apple crumble / hollandaise sauce on crayfish butter’. - demonstration and workshop
Discussion and demonstration of techniques for preparing steamed pastry, liver mousse, Hollandaise sauce. Preparation of éclairs with liver mousse.
13:45 - 14.00
Degustacja
14.00 - 14:15
Break
14:15 - 15:15
Anna Strażynska
‘Carpaccio of cooked livers / roasted butter / truffle / blackberry’. - demonstration and workshop
Discussion and demonstration of techniques for preparing poultry livers, preparation of roasted butter. Preparation of Carpaccio with poultry livers.
15:15 - 15:30
Tasting
15:30 - 15:45
Break
15:30 - 15:45
Anna Strażynska
‘Hearts / boletus / sourdough slice’ - demonstration and workshop
Preparation of the dish and discussion of the cooking techniques used.
16:30 - 16:45
Tasting
11:00 - 12:00
Iwona Niemczewska
‘French-style creamed liver/marinades/nuts’. - demonstration and workshop.
Discussion and demonstration of techniques for cleaning and preparing poultry liver, preparation of marinades. Preparation of the dish ‘Foie de volaille à la royale’.
12:00 - 12:15
Tasting
12:15 - 12:30
Break
12:30 - 13:30
Iwona Niemczewska
‘Hot and cold confit stomachs’ - demonstration and workshop.
Discussion and demonstration of the technique of cleaning and preparing poultry stomachs, confits, making vinaigrette dressings for salad. Preparation of the aromatic dish ‘Gésiers de volaille confits’ with Provençal herbs and garlic.’
13:45 - 14:00
Tasting of cold jammed stomachs
13:30 - 13:45
Warm tasting of confit Provençal-style stomachs

EVENT PARTNERS
Hall E, stand E4.32
Demonstrations combined with tasting, led by members of the National Association of Chefs and Pastry Chefs and members of the Poland National Culinary Tem.
MENU OF CULINARY DEMONSTRATIONS
shows are held daily 10am - 3pm
Day 1 - Turkey/Chicken
Turkey sausage with potato espuma with horseradish and micro herbs
Polish Ramen or white borscht on turkey, pickled egg, mushrooms
Slow roasted chicken breast, dried fruit sauce, XO mushrooms, marjoram oil
Dessert
Day 2 - Duck
Duck sausage with potato espuma with horseradish and micro herbs
Polish Ramen or borscht with white on duck, pickled egg, mushrooms
Slow roasted duck breast, sauce with dried fruits, XO mushrooms, marjoram oil
Dessert
Day 3 - Goose
Goose sausage with potato espuma with horseradish and micro herbs
Polish Ramen that is white borscht on goose, pickled egg, mushrooms
Slow roasted goose breast, sauce with dried fruits, XO mushrooms, marjoram oil
Dessert

‘Glassware that changes the experience: Discover the magic of taste with the right glass’
Imagine an elegant room filled with warm light, where wine glasses and beer glasses shine on the shelves, ready to reveal their secrets. It is here, at the heart of the gastronomic arts, that a journey into the world of wine and beer begins, where every shape, material and detail of glassware matters.
In the first workshop, participants are transported to the world of wine. Led by Tomasz Miszczak, an expert with many years of experience, they explore the secrets of glass selection, discovering how the form of glass affects the aroma and taste of their favourite beverages. Practical advice on how to care for glasses, and a presentation of innovative accessories that change the way wine is served, arouse the participants’ admiration and surprise them with their functionality. This unique experience teaches that wine service is not just a technique, but a true art.
During the second workshop, the focus shifts to beer. Here, in turn, participants learn about the world of tankards, pokals and glasses for lagers, porters or wheat beers. It is fascinating how appropriately selected glassware can emphasise not only the taste but also the visual presentation of beer. The knowledge imparted during the workshop inspires restaurant owners, pubs and home brewers to raise the standards of serving beer, which takes on a new dimension.
Both events are more than just workshops – they are an opportunity to exchange experiences, make contacts and deepen your knowledge,
Hall DConference room no. 2
12:00 - 13:00
The art of the glass: The key to enhancing the taste of wine in the restaurant
The tasting will take place in Hall D Conference Room 2
Hall FConference room no. 2
11:00 - 12:00
The art of the glass: The key to enhancing the taste of wine in the restaurant
13:00 - 14:00
Glass and beer - a harmonious duo that can do more
The tasting will take place in Hall F Conference Room 2
Hall FConference room no. 2
12:00 - 13:00
The art of the glass: The key to enhancing the taste of wine in the restaurant
The tasting will take place in Hall F Conference Room 2
Tomasz Miszczak

Euro Toques Association Poland.Master chefs in the service of healthy food!
Hall EStand E4.15
11:00
Asian Cuisine. Mushroom broth with spring rolls and vegetables.
Tomasz Królikowski
12:00
Carp on the Polish table not only for Christmas.
Kamil Klekowski
13:00
Hunting cuisine (deer tartare, beaver dish, wild boar meatballs in juniper sauce).
Kuba Wolski
14:00
Ice cream on nitrogen, Beetroot with orange on Palutian honey.
Daniel Żurkowski
11:00
Silex waffle makers equipment for industrial waffle production.
Rafał Folwarski
12:00
Fier and Cremajo A combination of fish and mayonnaise.
Łukasz Bąk, Tadeusz Czapla
13:00
Greek Cuisine.
Teo Vafidis
14:00
PROVIL marinades for meat.
Adam Kowalewski
11:00
Contact devices for restaurant dishes.
Rafał Folwarski
12:00
Fier and fish stew with seafood.
Wiesław Wróblewski
13:00
Fererra pasta combined with Spanish cuisine.
14:00
Banquet snacks, finger food for all occasions.
Marek Namysłowski, Patryk Buchta

Hall EStand E4.27
GRAFEN – where technology meets culinary passion!
Every day at our booth, you can enjoy inspiring culinary shows and presentations of modern gastronomic equipment – efficient, reliable, and functional. Our innovative solutions support chefs’ creativity, streamline team operations, and elevate standards in every kitchen.
Meet masters and experts
This is a unique opportunity to speak with renowned chefs and designers of gastronomic technology who will share their experiences and provide advice on how to effectively:
- Develop an existing gastronomic business,
- Start a new venue,
- Optimize kitchen processes to achieve maximum efficiency.
GRAFEN live cooking zone
Come and see firsthand how professional equipment blends innovation with tradition, creating a space for true culinary magic. Live cooking shows are not only a feast for the senses but also a rich source of knowledge about modern solutions that enhance the quality and efficiency of work in gastronomy.
Discover how modern technology can become the key to your success!
SUSHI SHOW
The fusion of tradition and modernity – enter the extraordinary world of sushi with Paweł Trzaskowski
Get ready for three days full of inspiration during the Sushi MasterClass shows, led by Paweł Trzaskowski – an expert in the art of sushi. This is a unique opportunity to step into a world where precision meets creativity, and modern technology supports traditional techniques for preparing this unique dish.
What to expect?
The MasterClass shows provide a practical insight into developing a sushi-based business. Paweł Trzaskowski will demonstrate how to combine sushi chef skills with the latest technological solutions to streamline work and enhance the quality of dishes served. You’ll learn how to:
- Save time and energy using professional sushi machines that perform key processes with perfect consistency.
- Support the kitchen team and relieve the chef, enabling them to focus on creativity and composing unique dishes for guests.
- Actively grow a sushi business by offering high-quality dishes that delight both classic enthusiasts and seekers of new flavors.
Technology that inspires
During the shows, you’ll see in practice how modern sushi machines – precise and intuitive to use – can transform daily kitchen work. They save the team time on routine tasks, creating room for new and original compositions.
Sushi MasterClass combines knowledge, experience, and passion. It’s an event for everyone looking to elevate kitchen standards, inspire their team, and grow a sushi business to the highest level. Don’t miss the chance to see how tradition and modernity can go hand in hand, creating new opportunities for your venue!
PIZZA
Pizzaioli with passion invite you on a journey through Italian flavors – tradition, aroma, and technology
Prepare for a unique culinary journey across the Apennine Peninsula, where classic flavors meet modern approaches to pizza and bread baking. Renowned chefs and specialists, led by Andrzej Pietrzyk, will present true Italian masterpieces – from crispy pizza to aromatic bread in various, often surprising forms.
What to expect?
The shows at the Grafen booth are not only a treat for the palate but also a rich source of knowledge and inspiration for restaurant owners, chefs, and baking enthusiasts. You’ll learn how to:
- Create perfect pizzas and bread, preserving traditional recipes and the highest quality of ingredients.
- Utilize modern Moretti Forni ovens, which ensure precise temperature and baking time management, raising kitchen standards.
- Optimize the baking process to streamline team work and increase restaurant efficiency.
Technology that supports tradition
Modern Moretti Forni ovens, showcased during the shows, are invaluable tools for chefs. Their advanced features enable perfect consistency in baking, from Neapolitan pizzas to crispy artisan bread. For restaurateurs, it’s a way to boost efficiency and run a business that impresses with quality and flavor.
Taste, knowledge, and inspiration
Join the shows, where passion for tradition, exquisite Italian products, and advanced technology create a unique atmosphere. See how pizza masters blend craftsmanship with modern approaches, inspiring improvements in quality and diversity in your venue’s offerings. This event reveals baking secrets, streamlines kitchen work, and invites guests on a true journey through the flavors of Italy!
GRILL
Grilling demonstrations featuring seasoned meat – Flamber and Sakura in action!
In the outdoor grill zone, we’ll turn up the heat to the maximum! During the upcoming shows, we’ll elevate grilling to a higher level! Featuring – seasoned meat and the reliable Flamber and Sakura grills, which bring out the full flavor and aroma of top-quality steaks.
What’s in store for participants?
- Perfect steaks live – our experts will showcase techniques for preparing seasoned meat, step by step, using professional Flamber and Sakura grills.
- Flamber Grill – a powerful tool ensuring even cooking, high temperatures, and juicy steaks. Ideal for large events and restaurant kitchens.
- Sakura Grill – a compact device impressing with efficiency and versatility. Perfect for outdoor use and limited spaces.
Grilling demonstrations by our expert Grzegorz Kazubski provide a great opportunity to see how seasoned meat pairs with Grafen’s modern grill technology. Participants will learn how to achieve the perfect balance between a crispy crust and juicy steak interior, maintaining consistency and top-quality dishes.
Flamber and Sakura grills combine precision, power, and elegant design, making every grilling session a true culinary art. Join the shows that will ignite your appetite for more!
INVESTMENTS WITH GRAFEN
Grafen’s Investor Zone – Your partner on the road to success
The success of every gastronomic venue begins with a well-thought-out kitchen design. At the Investor Zone, Grafen specialists provide comprehensive support, guiding you through every stage of investment – from the initial vision to final implementation.
Why choose us?
Our experienced advisors and designers understand the needs of modern restaurateurs and the specifics of the gastronomic market. What do we offer our clients?
- We answer questions and resolve doubts related to project implementation.
- We create functional, efficient, and modern solutions that streamline team work and reduce operational costs.
- We guide you step by step, ensuring a smooth investment tailored to your needs and budget.
Building your success together
With our experience and individual approach, we help you create a gastronomic back office that becomes the foundation of a smoothly operating and profitable venue. Visit the Investor Zone, where your vision meets professional support and transforms into reality!

Hall EConference hall 7
How can gastronomy cash in on national pride in its culinary legacy?Are we making adequate use of the potential of Polish cuisine?
11:30
Anna Orszulik - Oślizlok - Director of the Crafts Guild in Wodzisław Śląski
Justyna Kądziela - Director of the Vocational Education and Social Issues Team at the ZRP in Warsaw
Dariusz Achtelik craftsman trainer of young trainees member of the examination board of the IR in Katowice
Remigiusz Rączka - chef-teacher, author of Cookery Books
Educating new staff in the catering industry - are schools keeping up with modern trends?
Craft vs. modernity - how to combine traditional culinary professions with technology?
Catering industry in the labour market - how to encourage young people to work in HoReCa?
more...
12:45
Amadeusz Borkowski attorney at law Dubois & Partners
Łukasz Hacia attorney and partner in Karaś & Partners law firm
Dariusz Achtelik restaurateur fighting PFR
Adam Woś restaurateur and class action participant
Lockdown and entrepreneurs' rights - does the court ruling in the hospitality case open a new chapter in the fight for catering compensation?
An unfair battle between entrepreneurs and the PFR.
more...
13:45
Krzysztof Zielonka Coordinator of the Polish partner's FSOK project Teacher of vocational subjects in gastronomy Zespół Szkół Ekonomicznych, w Wodzisław Śląski
Students of the Economic School Complex in Wodzisław Śl.
Remigiusz Rączka - Cook, teacher, author of cookery books
Sustainable catering - seasonality, localism and zero waste as the future of the industry.
Gastro Alert - how to survive or even win. Human resources, food cost, branding in a difficult market, guest experience of the restaurant, innovation.
11:00
Patrycja Ptaszek Strączyńska - Managing Director, AI Solutions for Business, co-owner of a restaurant. (moderator)
Jacek Tolewski CEO of Koncept Grupa Kreatywna, originator and owner of the brand ‘Festival of Taste’
Marcin Wawryszczuk AI architect working with ZRP in the field of digitisation and Strategy
Michał Wojtczak CEO of Fodimi.pl : An innovative and modern POS system for gastronomy
How to effectively obtain EU subsidies and develop your business? EU grants as an opportunity to grow your business!
Modern energy, gas and water management systems - how to cut costs effectively?
more...
12:45
Patrycja Ptaszek Strączyńska - AI expert, co-owner of a restaurant.
Special guests:
Jacek Tolewski CEO of Koncept Grupa Kreatywna, originator and owner of the brand ‘Festival of Taste’
Marcin Wawryszczuk AI architect working with ZRP in the field of digitisation and Strategy
Michał Wojtczak CEO of Fodimi.pl : An innovative and modern POS system for gastronomy
AI in catering - innovation or overkill?
AI in waiter service - support or threat?
AI in cost management and optimisation of catering operations
Personalising the menu and guest experience with AI
Digitising customer service - how is AI changing the restaurant's relationship with the guest?
AI and ecology - can artificial intelligence help sustainable foodservice management?
more...
13:45
Konrad Drewniak - chef in top restaurants has served internships in restaurants marked in the Michelin guide
Patryk Ziomek - Certified Master Waiter
Paweł Gruba - Certified trainer of psychosocial competences
Piotr Borecki - Certified Master Waiter, trainer, owner of a training and service company - Piotr Borecki ‘B&K’
Waiter - a dying profession? How to save it?
Professionalising and raising the profile of the professioni.
Improving working conditions and salaries
Using modern technology to support waiters
Educating guests and changing attitudes towards the waitressing profession.
more...
Marketing in HoReCa and Catering - how to effectively attract and retain customers? Interior design for restaurants, cafés and hotels - how to create a space that delights?
Use of seasonal produce and from local suppliers in home and restaurant kitchens.‘Green techniques’ and the “No Waste” principle.
11:30 - 12:30
Mirosław Ciołak
Piotr Zasadni
Jacek Tolewski - panellist
Successful marketing and promotion in HORECA - from kitchen to strategy
Marketing in the HORECA industry is not just about advertising and promotion, but more importantly about how a restaurant builds its brand and relationships with its guests. During the panel, we will talk about how to effectively promote a restaurant and what to pay attention to when planning marketing activities. How to involve the restaurant's staff in marketing activities and the important role of employees.
Piotr Zasadni, owner of the Che Fico restaurant, will share his experiences in promoting his premises, effective methods of attracting customers and cooperation with marketing agencies - what to pay attention to and how to avoid pitfalls.
On the other hand, Mirosław Ciołak, an experienced Chef, will show that marketing starts in the kitchen. We will discuss how the quality of the dishes, their presentation and approach to the customer affect the perception of the restaurant. We will also consider how chefs can actively co-create a restaurant's marketing strategy, building a coherent and attractive gastronomic offer.
The panel will provide practical tips for both restaurant owners and those responsible for marketing, showing that effective promotion is the result of a synergy of activities - from the kitchen, through service, to advertising strategy.
more...
12:45 - 13:45
Beata Michalak - Designer, owner of design studio STUDIO DECCOR www.studiodeccor.pl
Maciej Tolewski - Brand Manager Artu www.artu.works and MkS Style 24 www.mks-style24.pl
Marek Tomczyk - Expert in the hotel and catering industry
Jacek Tolewski - Panellist
Interior design for restaurants, cafés and hotels - how do you create a space that delights?
What are the latest trends in the interior design of catering establishments and hotels?
How can you modify - improve the current appearance of your establishment to become more attractive to guests? How do you combine aesthetics with functionality? What can be done to make the guest feel at ease in the restaurant space?
more...
11:30
Piotr Zasadni, owner of the Che Fico restaurant, will share his experiences in promoting the establishment, effective methods of attracting customers.
Mirosław Ciołak - Członek Akademii Bocuse d'Or Poland - Szef kuchni w restauracji Siesta Hotelu Red
Jacek Tolewski - twórca marki Festiwal Smaku
Modern marketing strategies in catering and hospitality.
Personalising your offer and customer service - the key to loyalty.
Brand image - how to effectively build and maintain consistency?
Emotional customer engagement - storytelling as a marketing tool.
Online marketing - effective strategies for 2025.
Visibility on Google - SEO, Google My Business and online booking.
Loyalty programmes - is it worth it and how to plan them?
Outsourcing or in-house? How do you manage your marketing?
more...
12:45
Marek Tomczyk - Expert in the hotel and catering industry
Beata Michalak - Designer, owner of the design studio STUDIO DECCOR
Maciej Tolewski - Brand Manager Artu and MkS Style 24
Design and ergonomics of the space - the key to an exceptional customer experience.
Trends in interior design for restaurants, cafés and hotels
Minimalism, industrialism or a return to the classics? What dominates in 2025?
Materials and colours of the future - how to create a mood in a space?
Sustainable design and ecological solutions in the HORECA industry.
How to design eco-friendly interiors without compromising on aesthetics?
more...
13:45
Jacek Tolewski, creator of the Festival of Taste brand
Adrian Sadowski - ABS GROUP
Polish cuisine as a premium product - how to monetise culinary identity?
The new wave of culinary patriotism - how can Polish cuisine become an export brand?
Regional products and tradition in a modern way - from farmhouse to fine dining
Will AI help build unique culinary experiences?
more...
AI and automation in catering - practical implementations.
AI in staff management and restaurant optimisation.
Intelligent warehouse systems and supply management - eliminating waste, precise planning.
Personalising menus and guest experience with AI - how algorithms can improve customer satisfaction.
Automatic recipe generation and culinary trend analysis.
more...
Digitising customer service - how AI is changing the restaurant-guest relationship?
Chatbots and virtual assistants in catering - support for reservations, service and customer feedback.
Artificial intelligence in guest preference analysis - how to better tailor offers?
A revolution in catering marketing - dynamic content generated by AI.
more...
The future of catering and hospitality with AI - what lies ahead?
Smart hotels and restaurants - will humans become redundant in HoReCa?
Autonomous kitchens - how can AI completely change the food preparation process?
AI and ecology - how can artificial intelligence help reduce food waste?
more...
Trade Fair Medal Ceremony
Date
March 11
12:00
Location
Exhibition Studio
Hall E
Trends panel and presentations of exhibitors
EuroGastro&World HotelExhibition Studio, Hall E
11:00 - 11:30
Heute Service - Maciej Wisiorowski
Fragrance that sells - aromamarketing in HoReCA.
13:00 - 14:00
GMINA SZTUM
Investment areas for hotel development in the Municipality of Sztum
14:00 - 14:30
Master Distillers - Marius Storms
Breaking stereotypes: What good tequila is and why it's good business.
14:30 - 15:00
StockEasy - Michał Juda
How to reduce foodcost by 5% by optimizing the purchasing process.
15:00-15:30
Kamil Puchała - Prezes RestaurantBridge
“Modern Supply Chain Management in Foodservice- How RestaurantBridge helps save time and money.”
15:30 - 16:00
GRENKELEASING Sp. z o.o.
Dorota Petynka
Tomasz Gutowski
“Need new gastro equipment? Don't buy! Take advantage of Leasing or Rental.”
11:00 - 11:30
Italian Supreme Food Polska Sp. z o.o. & CUCINA gluten free - Oliwia Abraś - Marketing & Project Manager
Disinformation: Catering & gluten-free options on the menu.
More and more restaurants in Poland are offering gluten-free dishes, but not all of them inform their guests about cross-contamination in the kitchen. The problem of cross-contamination and the lack of consistent information between the restaurant team and the customer often leave guests feeling confused. By working with restaurants, we help them clearly and reliably communicate which dishes are 100% safe for those on a gluten-free diet, and which may contain traces of gluten. We aim to create a network of places with a transparent message.No lies or uninformed risks - just reliable information so that everyone knows where they can eat. Everyone without exception should have access to clear information to make informed decisions.
11:30 - 12:30
DAWID MIOTK
Hotel 2035: What to build a masterful lead on?
12:30 - 13:00
Local4 - Rafał Buczak
Temporary work - contingency plan or long-term strategy?
How catering and hospitality companies are using APT as a permanent part of their workforce management.
13:00 - 13:30
Tiche - Julia Ząber
Water - the basic ingredient of life.
How food service and hospitality companies are using APT as a permanent part of their workforce management.
13:30 - 14:00
PIOMBAIA & Wine&Spices - Dariusz Tyburski - Współwłaściciel firmy Wine&Spices.
Bio dynamic PIOMBAIA Vineyard, called the “pearl” of Montalcino by journalists, represented by importer Wine&Spices.
We will explain on what is the uniqueness of bio dynamic wines from the PIOMBAIA vineyard of Montalcino,producer of the famous Brunello di Montalcino.
14:00 - 14:30
MarioPOS - Mariusz Koper
Payment terminals with the option of accepting transactions without commissions. That is, how much you overpay on commissions. The latest POS systems. How they help save your money.
14:30 - 15:00
AC Marca Poland Sp. z o.o.
SANYTOL PROFESSIONAL product presentation.
15:00 - 15:30
Kompan.pl Sp. z o.o.
Grzegorz Biolik
Mateusz Ostachowski
Can AI affect the increase of ROAS in Horeca ?
11:00 - 11:30
Heute Service - Maciej Wisiorowski
Scent marketing that shapes the guest experience at the hotel.
11:30-12:30
Dinera - Sławomir Głomski
How building lasting customer/guest relationships affects sales. Practical cases.
12:30 - 13:30
Krzysztof Matuszewski i Karol Dzik
“The Future of Hotel Gyms and Spas: Trends for 2025 and Beyond”.
13:30 - 14:30
JS Anand
Transformation of the hotel industry (English-language lecture)
Trends and presentation panel:
A promotional initiative during which each of our exhibitors can give a lecture at the price of the purchased stand. The topic of the presentation is free, but we recommend that it be consistent with the theme of the fair and refer to industry news, which will always encourage a wider group of visitors to get to know your company! All information about your lectures will be made available on our website.
How to register:
Contact the person responsible for the project by e-mail:
The order of applications is decisive!
Do you have an interesting idea to organize a promotional event during the fair? We are open to supporting the organization of interesting projects! We have professionally furnished conference rooms equipped with, among others, a stage, interpreter booths, VIP rooms and a fantastic sound system. At your disposal is a wide range of additional equipment, free outdoor parking, rooms for self-adaptation and technical support from the Ptak Warsaw Expo team.
If you have any additional questions, please contact the marketing department:
Patrons of the trade fair and conference

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Fair
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Fair
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Fair
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Celebrating Excellence: Medal Awards Ceremony
This event honors the best of the best, highlighting their contributions to the industry’s development and showcasing the most advanced solutions in the following categories:
Trade Fair Premiere: Recognition for exhibitors who introduced innovative products or services at the fair, presenting them to the public for the first time.
Innovation: An award for companies that have presented groundbreaking technologies or solutions with the potential to revolutionize the industry.
Trade Fair Display: A prize awarded for exceptional booth design and aesthetics that stand out for their creativity and attract visitors’ attention.
The trade fair studio
We invite you to the Trade Fair Studio, where during exclusive interviews with industry experts and outstanding exhibitors, you will learn about the latest trends and innovative solutions. In this inspiring environment, market leaders will share their experiences and visions for the future, providing valuable insights and knowledge. The Trade Fair Studio is also connected with the Medal Award Ceremony, where distinguished exhibitors are honored, adding prestige to the event and highlighting the importance of innovation and excellence in the industry..
Inspiring conversations and new opportunities – the networking zone awaits!
The B2B Networking Zone is an extension of the conference, offering participants a unique opportunity to engage in direct discussions with speakers and other industry experts. In this zone, attendees can exchange insights, ask questions, and establish valuable business connections in a more informal atmosphere.
Join us to deepen your knowledge, continue the inspiring discussions from the conference, and form valuable relationships that can benefit both you and your company!