VISIT US TO DISCOVER THE LATEST INNOVATIONS
THIS YEAR’S THEME – “THE NEW NORMAL”
NEW WAYS OF OPERATING
In recent times many businesses have had to find creative new solutions in order to continue operating. We’ve seen everything from new offers, varying menus and ingenious take-away solutions to carefully planned seating and interior arrangements and new collaborations. Are these changes just the beginning or will the industry revert to business as it was?
NEW EXPERIENCE OF DINING
Take-aways have become the new normal, resulting in increasing demands to come up with concepts that give diners more than just a meal. Of course you can eat at home. But what will diners want once society opens up again with no restrictions? What should we do? And how?
NEW WAYS OF SERVING
The need for traditional service staff has changed in a society where an app can do the same job. How can we capture the feeling of a personal service experience despite contact being digital? How do you strike the balance between technology and personal service?
NEW WORLD OF TECH
The development of technical solutions in the restaurant sector in recent times has been inevitable. There is huge scope for digitalisation: robots can now perform monotonous kitchen tasks, AIs can calculate food waste, new food products are being invented and food can be produced in cities. How will this progress and how will digitalisation affect the industry?
NEW WAYS OF EATING
More people are taking an interest in where the ingredients on their plates come from. Trends, such as healthy and vegetarian, locally grown, seasonal, sustainable, in combination with the new behaviour and needs that have arisen, place more exacting demands on everyone working with food. Once borders open again and access to ingredients is not a problem, what trends are here to stay? What will be in, and what will be out?
NEW WAYS OF WORKING
Staff shortages have become a reality, and the situation with the pandemic has not helped matters. Due to a lack of work many have been forced to change jobs. Demanding working conditions and working hours make it difficult to be seen as an attractive employer. What could be incorporated into the work and duties of a chef to make the restaurant profession more appealing again?
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