1 - 3 March 2027 | IFEMA - Madrid

Brand Desire: from attention to loyalty

In an environment where attention is the scarcest resource, the challenge is to create lasting connections. This conversation explores how authentic experiences transform curiosity into connection, connection into conversion, and...

February 20, 2026

Starbucks Rewards: humanizing the digital channel

In the new era of tourism, loyalty is no longer measured in points, but in belonging. ‘Membership Mindset’ proposes understanding loyalty through emotion and shared identity: travelers seek not only...

February 20, 2026

Back to Basics

In this new era where AI dominates all conversations and strategies, it is more necessary than ever to put the customer at the center, humanize the brand, and revisit strategies...

February 20, 2026

Rapid expansion and the importance of packaging for scaling up

If there’s one thing El Obrador De Goya, Do Eat!, and Grupo Lew Brand have in common, it’s their exponential expansion, having each opened more than 40 locations in a...

February 20, 2026

Driving Loyalty

The journey towards emotional fidelity.

February 20, 2026

How Brands that Truly Connect Are Growing Today

The market has changed, and so have customers: a good product is no longer enough. Now, the brands that grow are those that understand how to combine strategy, storytelling, and...

February 20, 2026

How to Build Team Engagement

Round table discussion focused on how to move from constant turnover to real commitment of teams in the hospitality industry, addressing the key leadership, culture and systems that allow people...

February 20, 2026

Strategies That Worked Yesterday: Do They Still Work for Today’s Customer?

Consumer behavior has changed more in five years than in the previous two decades. However, many businesses continue to apply the same old formulas: the same messages, the same service...

February 20, 2026

AI in Horeca: regaining control of time and margins
February 20, 2026

The hidden factory: how AI unlocks profitability in the hospitality sector
February 20, 2026

Artificial Intelligence: what is really working

In this session, several professionals will share real-world case studies of how they are applying artificial intelligence in their businesses: from internal operations and processes to marketing, customer experience, and...

February 20, 2026

Beyond the Hype: Why AI Won’t Save Your Restaurant (But Smart Management Will)

In an environment where technology advances faster than the industry itself, it’s easy to fall into the trap of trends. In this masterful keynote, Federico Fritzsch brings order to the...

February 20, 2026

Can You Imagine Your Restaurant without Food Delivery?

We will review how Delivery has evolved in these 8 years of Delivery Summit, highlighting the crucial importance it will have in the turnover of most brands in 2026.

February 20, 2026

Healthy Poke
February 20, 2026

Nora Royal Food: corporate food delivery

A growing market niche is food delivery for businesses or those focused on serving business hours. Nora Real Food is a leader and innovator in this segment.

February 20, 2026

Successful business models in food delivery

Each year, some business concepts that succeed in Food Delivery are reaffirmed, and we are going to talk to some of them to understand the key to their success.

February 20, 2026

JustEat-Takeaway: The future of aggregators and new challenges

Where is the aggregator business headed? What new services and products can they offer? Is the activity in other countries comparable to the future of the business in Spain? We...

February 20, 2026

GOe: Impactful collaborations

Gastronomy has become a key meeting point for addressing the major challenges in food and the restaurant industry. Sustainability, operational efficiency, personalization, and the transition to healthier models can no...

February 20, 2026

The New Map of Food Innovation: How AI Is Shaping the Gastronomy of the Future

Artificial intelligence is reshaping the entire food chain: from how flavors are designed and new products are formulated, to how restaurants, supermarkets, and dining experiences are managed. Milk-free cheeses created...

February 20, 2026

Communication winner of the 7th edition of the Future Gastronomy Startup Forum
February 20, 2026

AI: The Training Revolution Is Already Here

AI is redefining training in the restaurant industry with two key solutions: Mapal Studio and Mapal Avatars. With Mapal Studio, the creation of visual and dynamic training content is significantly...

February 20, 2026
February 20, 2026
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February 20, 2026

Why independent hospitality businesses can no longer afford to operate without data visibility

Independent hospitality businesses are working longer hours than ever before, yet they continue to make decisions in an uncertain environment. The problem isn’t the effort, but the lack of visibility:...

February 20, 2026

Applied technology: innovation that impacts business

Beyond the trend, technology is generating real improvements in management, operations, and marketing. In this panel, we’ll analyze how different solutions are helping businesses in the sector become more efficient,...

February 20, 2026

Artificial Intelligence: Craft Marketing

Marketing without AI is a thing of the past. But far from using AI to create artificial brands, major brands are leveraging the potential of these new tools to create...

February 20, 2026
February 20, 2026

KFC: Winning by Pushing Boundaries Every Time

They surprise us more every year. The limitless brand is here to show us what’s behind their latest campaigns and to inspire us with their madness.

February 20, 2026

MarKa España: Marketing with a K

Does Spain have enough of a strong brand in gastronomy? How can we all improve it? Three icons of Spanish gastronomy show us how to promote local products and how...

February 20, 2026

How to Build a Restaurant Brand

With my more than 20 years of experience in marketing and my close relationship with the restaurant industry, I will try to provide the keys and basic principles to build...

February 20, 2026

Redefining the consumer experience: a hamburger restaurant on an airplane

The most unusual project you’ve ever heard of. And it’s real. A commercial airplane. A shopping mall parking lot. And lots of hamburgers. One of those stories that teaches us...

February 20, 2026

Unstoppable Trends and New Consumer Types

Fine dining doesn’t necessarily mean fine dining. Today’s consumers are looking for different, relaxed experiences, but without compromising on quality. Let’s understand what these consumers are looking for and how...

February 20, 2026

The Success of the Single-Product Model and the La Fresería Phenomenon

They’re breaking all expansion records. They create queues wherever they go. 35 locations in 3 years and a dizzying expansion plan. How have they won us over so much?

February 20, 2026

Turning Opportunity into a Winning Strategy

In this motivational presentation, you’ll follow the journey of a group of young entrepreneurs from Valencia, from their beginnings to the significant growth they’ve achieved in recent years. We’ll share...

February 20, 2026

Gastronomy, Social Media and Revenue: How Influencers Fill Restaurants

Food influencers don’t just create content: we generate traffic, bookings, and real sales. This presentation will analyze how digital influence directly impacts restaurant revenue, which strategies work best, how to...

February 20, 2026

The Best Digital Restaurants Awards
February 20, 2026

AI in the restaurant industry: real-world applications to optimize your business management

Artificial intelligence is transforming the present and future of the restaurant industry. In our roundtable discussion, we’ll explore how restaurateurs can leverage this technology to optimize their time and improve...

January 14, 2026

Presentation of projects for the 7th edition of the Future Gastronomy Startup Forum

Five finalists will present their innovative projects to the HIP audience and a jury of experts in innovation, technology, and venture capital. The jury will select the standout startup of...

January 14, 2026

Towards a healthy, sustainable and delicious future: key factors from investment, industry and start-ups

The transition to healthier and more sustainable food systems is already underway, but it still faces a key question: how to achieve this without sacrificing flavor, experience, and economic viability?...

January 14, 2026