Speakers

All 360° Effectiveness Lesson A Journey through the Mediterranean AI in the food industry: from recipe to production AI is redefining the hotel customer journey Airports That Are Shopping Centers Application of AI and Robotics in F&B Management Artificial Intelligence vs. Artisanal Intelligence Automation and Robotics for Cost Efficiency Awards FSCI Bachour: The New era of Viennoiserie Barcelona: Architecture for a dream Battles Latte Art Grading System Beyond conventional sources: a new generation of ingredients Business Power Catalan halal cuisine Catalonia: the cuisine that shaped Bardal Cities that Feed Better: The New Urban Pact for Foodservice Classic and traditional French sauces with a Barcelona accent Closing remarks, thoughts and reflections from Imagine Foodservice Europe Club Clave Awards Coffe & Tea Tour Coffee & Bakery Consumer Trends 2026 Deep Tech in the food industry: Technology redefines the factory of the future Disfrutar 2026: latest news Economic Perspectives in Europe Everything You Don’t See About Your Business Evolution and Perspectives Evolution and Trends of Quick Service Restaurants Executive Summary Business Power Focus Session Executive Summary Hotel Intelligence & Experience Focus Session Executive Summary Tech Restaurant Focus Session Executive Summary Hybrid Shift Focus Session Executive Summary Politics, Economy & Global Trends Executive Summary Smart Food Focus Session Executive Summary – Kitchen Focus Session Executive Summary – Table & Atmosphere Focus Session F&B Intelligence: When Data Redefines Experience and Profitability Feeding the Senses Fermentation in desserts: Exploring new textures and aromas. Food, AI and fake news: challenges for competitiveness and reputation From Being Connected to Knowing How to Compete: The True Digital Shift From concept to market: how to innovate successfully in new foods Functional ingredients: innovation that drives health and the market Fórum Café 1st Hospitality Schools Championship GLP-1 and Satiety: The Next Frontier in Food Industry Gastronomic identity with responsibility Generation Z Young People + Bakers = Revolutionaries Gut Health Hub: From Trend to Food Industry Transformation Harmony of Flavours · China–Spain Pairing Hideki, Why Barcelona? Hospitality 2026: Data and Trends Reshaping Growth in Spain Hotel Intelligence & Experience How to Grow Your Brand Internationally: Investment Funds and Restaurants Hybrid Shift It’s no longer the best restaurant that wins. The best business model wins. Key features of the new bakery products Key trends in modern consumer behavior Kitchen La Martinuca and Vicio: from niche to globally trending product and brand Leading Sustainability New Management Systems No Rules Pastry: The Next Trend Ozempic, hormones, longevity, and the pleasure of eating. Who has the formula? Pairing HORECA & Entertainment Parmigiano Reggiano: discover the taste of time Politics, Economy & Global Trends Predictive Food Safety: Emerging Risks, Data and AI for Better Decision-Making Product, idea and emotion: the creative triangle of Lasarte’s cuisine Reconnecting Talent, Business, and Society: The New HORECA Contract Retail Trends 2026 Sea and mountain Showcooking of alternative proteins with Zyrcular Foods Situation, Perspectives and Insights on Branded Restaurants in USA & Europe SmartFood Spring Cocoa Sustainability: Operate Better, Consume Less, Create More Value Sísifo Awards – Sustainable Restaurants Foundation Table&Atmosphere Talent 360 Tech Restaurants Technique, creativity, and evolution in the Spanish National Bakery Team. Technology Is Not an Expense, It Is an Investment Technology at the service of sustainability. The 2026 Consumer in Foodservice The Application of Artificial Intelligence in Branded Restaurants The Great Talent Show The Holy Trinity that decides whether your business lives or dies. The Holy Trinity: Inflation, Costs, and Staff (Survival and Profitability in the Era of Imbalance) The Impact of AI on Distribution The Map of New Tourism The Map of the New Tourism The New Brain of Hotel F&B The New Status Symbol: Predictive Nutrition and Health for Eternal Youth The Ramadan table by Frinuts The Role of Associations The Supplier as a Competitive Advantage The art of scaling a brand The consumer and food safety The data journey: from the operational restaurant to the intelligent restaurant. The evolution of the bakery The evolving stomach quota The future of F&B: what’s coming and how to prepare The future of bread: Innovation and quality The global rise of hybrid business models: Retail & lifestyle meet HoReCa The kitchen no longer just cooks: it produces, scales, and decides. The product as an experience: A sensory journey through the bakery. The restaurant beyond the restaurant The tourism sector in transformation: global trends and strategic challenges Think like an investor before opening a restaurant Top Trends 2026 F&B Transforming popular memory into gastronomic language Trends and Evolution of Organized Full Service Restaurant Market Understanding the gap between employer and employee We have believed ourselves to be gods Welcome Welcome to Business Power Focus Session Welcome to Hotel Intelligence & Experiencie Focus Session Welcome to Hybrid Shift Focus Session Welcome to Kitchen Focus Session Welcome to Politics, Economy & Global Trends Focus Session Welcome to Smart Food Focus Session Welcome to Table & Atmosphere Focus Session Welcome to Talent 360 Focus Session Welcome to Tech Restaurant Focus Session Welcome to The Shift What isn’t served… but is remembered When Data Starts to Lead When HORECA and Retail join forces Will Your Company’s Next Employee of the Year Be Human? Winning models are not improvised Your tableware defines your experience and positioning

All Spain