CONFERENCE ROOM #1, HALL F

JACEK CZAUDERNA-0 portrait

12:00 - 13:00

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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BARTOSZ GODLEWSKI-0 portrait

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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JACEK CZAUDERNA-0 portrait

14:00 - 15:00

JACEK CZAUDERNA

Key business metrics in foodservice

How to count consciously, simply and on a daily basis? How to make changes in the company and motivate the team with business results and not just turnover?

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MARCIN LEGWAND-0 portrait

15:00 - 16:00

MARCIN LEGWAND

Premises energy cost management strategy

Effective methods of reducing energy costs - pragmatic advice.

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DARIUSZ WÓJCIK-0 portrait

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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GRZEGORZ GÓRNIK-0 portrait

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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TOMASZ SZUBA-0 portrait

13:00 - 14:00

TOMASZ SZUBA

Can food service operate like a Toyota factory?

On kaizen, waste and prevention

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JACEK CZAUDERNA-0 portrait

14:00 - 15:00

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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JOANNA KĄDZIOŁKA-0 portrait

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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DANIEL RUSEK-0 portrait

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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SŁAWEK GŁOMSKI-0 portrait

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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JACEK CZAUDERNA-0 portrait

14:00 - 15:00

JACEK CZAUDERNA

The ideal location of your premises and key indicators for growing your business

Change management for your premises.

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NATIONAL ASSOCIATION OF CHEFS AND PASTRY CHEFS

March 12-14, 2024
STAND F3.17

Join our experienced team of chefs and gastronomy experts on a fascinating culinary journey that will surely delight the senses and broaden culinary horizons.

The event program includes:

1. Economics in an era of constantly rising production costs – how to have your cake and eat it too, or sell good dishes and not drown financially.

2. Other topics are always anticipated by the industry, inspirations, and unexpected combinations that can inspire chefs and intrigue guests.

3. Healthy classics seemingly forgotten but still desired, i.e., offal.

4. Pastry shop, pastry shop, pastry shop – simple ways to personalize simple desserts/cakes that every chef can handle when we don’t have a pastry chef or dessert maker. i.e., quality, taste, and costs.

And:

5. Something for vegans and vegetarians – novelties on the market in practical application.

6. Still important allergies, sensitivities, i.e., how to serve a menu that is as friendly and good as possible for everyone.

7. Potatoes are really healthy and even dietary, as we will demonstrate.

8. Unconventional desserts for parties / repeatable, tasty, and countable.

9. Vegans also eat desserts / a few ideas for desserts for Vegans.

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
Waldemar Hołówka, 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

14:00
Marinades and meats best for the barbecue