Is the Customer Always Right? The foodie figure and unrealistic expectations. The viral effect. The change in service due to mobile phones. Limits and lack of respect in the dining room. December 22, 2025
Is a Restaurant Enough? Identity, Focus and Trade-Offs To grow, or not to grow… why open multiple restaurants instead of focusing on one? Culinary identity: is it better protected with one restaurant or several? Delegating vs. being present.... December 22, 2025
The real price of haute cuisine Tasting menus: expensive or undervalued? Margins and the real cost (of the product and the staff). Haute cuisine: culture or luxury for the few? December 22, 2025
The Dining Room – Another Perspective: Discovering New Projects A space to give voice to new initiatives and emerging projects related to front-of-house service, sommeliers, and hospitality. Through brief pitches and inspirational dialogues, the key players will share ideas,... December 19, 2025
The Dining Room: A Different Perspective The importance of the dining room in haute cuisine, trends and the future of the sector. December 19, 2025
Beverages as a Luxury Experience in Hospitality How to elevate the beverage offering to a luxury experience without being ostentatious. We’ll explore how to build perceived value through selection, service, and attention to detail: narrative, rituals, glassware,... December 19, 2025
New Cocktail Experiences We’ll explore how customer expectations are evolving and how to design cocktail experiences that resonate in the dining room: rituals, narrative, service, formats, and timing, with a focus on profitability,... December 19, 2025
8 Beverage Trends You Should Consider for Your Bar or Restaurant A journey through eight key beverage trends that are already changing consumption habits. Beyond the “what,” we’ll focus on the “how”: how to identify opportunities for your concept, what to... December 19, 2025
How to Create Wine Lists that Connect with Territory and Consumers How to design a wine list with purpose: one that expresses the region, fits your culinary concept, and speaks the language of today’s consumer. We’ll see how to organize and... December 19, 2025
What’s Really Going On with Natural Wines? A roundtable discussion designed for those who want to transform natural wines into a sales experience, not an endless debate. We’ll talk about what remains after the boom: how to... December 19, 2025
New Trends in Mixology In this session we explore how innovation is transforming the role of the bartender, what formats are trending, and how the way customers discover, choose, and enjoy cocktails is evolving... December 19, 2025
Generation Z and 360° Entertainment Formats In this session we analyze how traditional models are changing, what formats are emerging, and what new consumers really expect from brands, spaces, and entertainment offerings. December 19, 2025
Beyond the food market, nightlife trends Discover the latest trends in food markets and nightlife that are winning over customers. December 19, 2025
New Entertainment Formats: Beyond Food and Beverage Discover the new leisure and entertainment venues that are revolutionizing the way we have fun. December 19, 2025
Flavor and rhythm: the fusion of haute cuisine and music festivals Food and music come together to create unique experiences at music festivals. Discover how chefs and festival organizers are innovating in the culinary offerings. December 19, 2025
Reinventing the night: trends and opportunities in nightlife Nightlife is evolving. Discover the latest trends in nightlife and how it’s changing the way we experience it. December 19, 2025
The Wine Stage: Wine and Innovation — How Will We Drink in 2030? We will bring together CEOs and executives from leading wineries to analyze how the relationship between wine, the dining room, and the HORECA channel is changing. We will focus on... December 19, 2025