Track: Imagine Foodservice Europe

The leadership of both associations will welcome attendees and introduce the two-day program, highlighting its objectives and key themes.

Analysis of the current economic and regulatory context in Europe and its direct impact on the sector. The session focuses on the key challenges and opportunities arising from this environment and highlights the importance of addressing them collectively to strengthen Europe’s competitiveness.

Analysis of the evolution and outlook of prices and raw materials, highlighting the importance of understanding the economic and regulatory context, the challenges and opportunities for sector companies, and trade and non-trade barriers affecting development in Europe.

Discussion with representatives from various European associations on their role in today’s market, building on topics addressed in previous panels and sessions within the economic and regulatory context.

Analysis of the current state and outlook for branded foodservice in the U.S. and Europe, offering key insights on consumer trends, customer behavior, and growth opportunities in the sector.

Evolution and trends of quick service restaurant categories, comparing markets and contexts, and exploring how companies use consumer insights to guide strategic decisions and identify growth opportunities.

The full-service restaurant market adapts to changing customer behaviors, evolving experience expectations, and industry trends, identifying opportunities to innovate and enhance competitiveness.

Airports are enhancing their dining offerings to create more enjoyable and engaging experiences, making transit areas places where eating and drinking are part of the overall journey.

Operators perspective on airport dining: how they adapt their offerings to increasingly demanding travelers and ever-changing spaces

How this category is shaping the experience in branded restaurants. From morning coffee rituals to quick breaks and social moments, it shows how offerings are evolving to delight consumers, combine quality and convenience, and create memorable experiences across all moments of consumption.

Artificial intelligence in organized restaurants is already here, yet its full potential remains untapped. Beyond digitalization, the present thrives on transformation, enhancing processes, improving customer experiences, and creating new business opportunities.

Organized restaurants reach homes through multiple delivery channels, continuously evolving to meet new customer habits and changing consumption needs.

How nutrition and predictive health have become the new status symbol, boosting longevity, cognitive performance, and overall well-being.

How to scale a brand internationally, leveraging investor interest and growth strategies in the restaurant and hospitality sector.

Supermarkets no longer just sell groceries—they offer ready-to-eat take-away. Are they prepared to compete with restaurants on the same playing field?

Brand collaborations and co-branding bringing the restaurant experience into retail, creating synergies between in-store and physical locations, enhancing positioning and reach, and exploring new product lines, export, and strategic partnerships.

Closing with the presidents of the organizations after two days full of experiences, data, and insights that drive decision-making.