Strategic Procurement Management Association – Food on Demand (DECOD) Purpose, Mission, Vision, and Values. February 24, 2025
Innovation in the Value Chain In a constantly evolving market, maintaining competitiveness is closely linked to the capacity for innovation. Fostering an innovative culture in Supply Chain promotes organizational flexibility and agility, allowing companies to... February 24, 2025
From Innovation in Pastry to the Coffee Revolution: Trends, Experiences, and the Future of Flavor In this session, Albert Adrià and Víctor Santos will take us on an exciting journey through the world of gastronomic innovation, from pastry and bakery to the universe of coffee,... February 21, 2025
Jorge Macari, owner of The Ritz-Carlton All-Inclusive in Punta Venado With an outstanding career in the hotel sector, Jorge Macari has been a key figure in the development of high-impact projects in the hospitality industry. His experience encompasses multiple innovative... February 14, 2025
Recruitment in the hospitality industry, analysing the challenges and effects of shorter working hours Ismael Martín Hevia (HEVIA, BAR H and MARTIN TOSTON), Carlos Martínez-Cava Arenas and Roberto Miño Reig (Lawyers, Partners at Cremades & Calvo-Sotelo), unravel the vicissitudes of one of the major... February 13, 2025
Investment and opening of gastronomy businesses: Facilities, advantages and benefits for the development of the activity in the Community of Madrid Rafael Ansón (European Community of New Gastronomy), Alfredo Gómez-Acebo Dennes (Partner of Cremades & Calvo-Sotelo. Secretary General of the European Association of Law and Gastronomy) and Luis Miguel Polo (Head... February 13, 2025
How Artificial Intelligence and Digitalization are Redefining Internal Processes in Hotel Establishments February 6, 2025
The Art of Retaining and Attracting Talent: Labor Relations and Mental Well-Being in the New Business Era February 6, 2025
Horeca New Business Models Awards 2024 Ceremony The HORECA NEW BUSINESS MODELS AWARDS are designed to recognize the work, leadership, and transformation of companies that embrace innovation in the HORECA sector, focusing on areas such as business... February 5, 2025
The Future of Restoration: Cost Control and Efficient Resource Management In this presentation, we will explore the current trends shaping the restaurant sector. We will focus on three key areas: labor management, cost control, and water use optimization. We will... February 5, 2025
Hospitality of the Future: Keys to Leading in a Changing World In this inspiring session, José Elías will share his vision on business growth, strategic decision-making, and identifying opportunities in highly competitive markets. Drawing from his experience as an investor and... February 5, 2025
Inspire… Aspire… Inspire Inspiration is fundamental in the creative process, but it must go hand in hand with aspiration: understanding the soul of the project. In this talk, we will explore how various... February 4, 2025
Innovation in Hospitality: How Legends is Redefining Entertainment in Large Venues We will close the Summit by talking with Juan Manuel Ortega, executive chef of LEGENDS, and Gonzalo Hurtado, operations director. We will learn what LEGENDS is and its scope in... February 4, 2025
How to prioritize mental health and well-being in kitchens: burnt out by demand Francesc Balagué, academic director of the CIB, will talk with Kris Hall, the CEO of The Burnt Chef Project, based in the UK, who will share the pillars of the... February 4, 2025
The Impact of F&B in Luxury All-Inclusives The concept of luxury All-Inclusive has evolved radically in recent years, redefining the way guests live the hotel experience. In this roundtable, Marc Antoni Ledesma, Senior Director F&B Design and... February 4, 2025
Conceptual Transformation in Food & Beverage Discover how to transform an idea into a gastronomic concept that not only attracts customers but also leaves a deep mark on the industry. We will analyze the relevance of... February 4, 2025
The World’s Bars Take Over Hip: Spain, Venezuela, Nicaragua, Colombia, Mexico in a Single Cocktail of Experiences A global tour of the best bars in the world, with live cocktail demonstrations, space design, and strategies to maximize the customer experience in bars and nightclubs. February 4, 2025
HIPERCLUBS: A Disruptive Giant is Born An exploration of how nightclubs are integrating advanced technology, from immersive sound and visual systems to personalized virtual experiences. We will discuss how these innovations redefine the customer experience with... February 4, 2025
THE RE-MOVIDA MADRILEÑA: Reviving a Golden Era A tribute to the “Movida Madrileña,” exploring its cultural impact and how it inspires the renaissance of nightlife with Madrid’s new positioning as a destination for investment, tourism, and quality... February 4, 2025
Ham as the Most Profitable Tapa in Spain Ham has everything to be profitable: tasty, premium price, long preservation, does not require complex preparations, experience… and being the gastronomic emblem of Spain, it attracts a constant demand from... February 3, 2025
Phase 3: DESIGN + PROTOTYPING : Bar Talk & Visual Closure Creativity takes shape in this phase. In the dynamic ‘Bar Talk,’ moderators act as bartenders to guide discussions on design concepts, from menus to spaces to operations. Finally, in the... January 28, 2025
Livit Talk A block that combines inspiration and learning. During the Livit Talk, success stories and visual examples are presented that demonstrate how to globalize brands without losing local authenticity. January 28, 2025
Phase 2: IDEATE + DEFINE | ‘1, 2, 3… Answer Again!’ & ‘Brief without Beef’ & ‘Brief without Beef’ In this stage, participants work in teams to generate innovative ideas. The dynamic ‘1, 2, 3… Answer Again!’ stimulates quick and creative responses, while ‘Brief without Beef’ helps to filter... January 28, 2025
Phase 1: EMPATHISE : ‘What is this?’ & ‘Brand Drama Roulette’.’ With activities such as ‘Esto que eees?’ and ‘Brand Drama Roulette,’ participants explore real and fictional examples of local adaptations of brands, reflecting with humour on the impact of these... January 28, 2025
Emotional management, resignations and leadership: when success weighs too much Learn about team organization from the emotional side, through success stories, failures, and some resignations, with Nino Redruello, executive chef of La Ancha, and Tomeu Caldentey, who prides himself on... January 28, 2025
Committed to education: CIB methodology & #NoChef Get to know firsthand the disruptive “NO CHEF” manifesto, promoted by the Culinary Institute of Barcelona. We will contrast data, listen to experiences, and witness the reality that surrounds us... January 28, 2025
How to Manage Your Restaurant and Not Go Bankrupt in the Attempt In 2015, even though we were making a lot of money in our restaurant, we almost went bankrupt due to not having good financial control. In 2016, we were forced... January 27, 2025
Create AI Agents for Hotels and Restaurants During the workshop, attendees will discover how to create customized GPT agents that can significantly improve the customer experience and optimize the management of Horeca businesses. Without the need for... January 27, 2025
Business Strategies to Innovate, Grow, and Be Profitable These business leaders stand out not only for their creativity but also for their ability to turn innovative concepts into successful business models. We will analyze how to be profitable... January 27, 2025
How an advisory board can transform your restaurant business The advisory board of Deleito, the trendy burger brand in Catalonia, meets in this roundtable to discuss the market, perspectives, creativity, and other topics that will affect Deleito and the... January 23, 2025
Hotels as Gastronomic Destinations: Inspiration and Success Models Discover how luxury hotels are integrating innovative gastronomic concepts to become true culinary destinations. From the incorporation of Michelin-starred restaurants to the creation of unique experiences that attract both guests... January 23, 2025
Loyalty That Builds Brands: The Value of Surprising the Customer In the hospitality industry, offering a memorable experience is no longer optional; it is the key to retaining customers and turning them into brand ambassadors. This roundtable will bring together... January 23, 2025
Welcome to HIP 2025 by Erika Silva & Manel Bueno Discover the latest news and trends in HORECA for the 9th Edition of HIP. January 23, 2025
20 Minutes with Víctor Martí We will have an intimate interview with Víctor Martí and learn about his vision and the situation of the hotel investment market and his keys to professional success. January 22, 2025
Designing Unforgettable Experiences in the Hotel Sector A roundtable with three prominent hotel leaders, Fabio De Vero, Amaia Echeverría, and Enrique Alcocer, who will share how they are transforming the industry through innovative and customer-focused strategies. From... January 13, 2025
Hits and Disappointments in Future Gastronomy and New Concepts in Hospitality The characteristics of hotels, location, and licenses, along with a captive audience, are key points for the development of all types of dining that complement the complex. With a special... January 13, 2025
LAMALIT CARE – Towards a world free of containment: integration of fall sensor in ultra-low zero level bed, with warning on mobile APP wherever you are A Zero Height Bed is an ultra-low height bed. The goal of these beds is to prevent the user from getting hurt if they fall to the ground, as they... January 13, 2025
Bendita burger: we are not a burger shop The leading group in Toledo of independent organized catering that is revolutionizing the market. January 13, 2025
Krispy Kreme: Global Icon of the Donut Experience Conversations with the company’s helm. Strategic vision of landing in Europe in the words of the CEO. January 13, 2025
A Good Breakfast Sells Rooms We will discuss the importance of a good buffet and breakfast service to elevate the hotel’s overall positioning. From the perspective of the F&B figure, we will discuss strategies to... January 13, 2025
Reinventing a Concept and Making It Successful and Profitable: MYKA GREEK From 0 to 100 locations in two years and 9 countries. Authentic Greek frozen yogurt concept that shortly after opening had waiting lines of up to an hour, a phenomenon... January 13, 2025
Infinito Delicias. Experimental Center for Sustainable Food and Culture A project to live, work, and experiment where citizens, artists, startups, companies, and foundations come together to co-create projects with a positive impact in the sustainable food and culture sector. January 13, 2025
Trends in the Luxury Segment and the Rise of Branded Residences Leading hotel operator groups will give us the keys to the current trend towards the luxury segment and the positioning of the offer towards it. January 13, 2025
Hotel Investment in Spain: Where is the Opportunity? We will review the hotel investment indicators in Spain for the year 2024 and the accumulated 2025. We will also share the results of our Hotel Investor Compass survey. Finally,... January 13, 2025
Innovate Yes, But in Which Direction? In an era where assortment differentiation seems to have lost ground to price, knowing what motivates consumer purchases is essential for successful innovation. January 13, 2025
Chefs and Entrepreneurs: Innovation in the Kitchen and Business In today’s gastronomic world, chefs are not only artists in the kitchen; they must also be business leaders, strategists, and visionaries. This roundtable will explore how chefs are becoming successful... January 13, 2025