Filter your search
Sessions
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
Applied filters:
We are uploading new data. Please, try again later.