PROGRAMME. DAY I 21 MARCH (WENSDAY), am pm

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1 PROGRAMME DAY I 21 MARCH (WENSDAY), am pm th Coffee Olympics Coffee and wine area Organisers: Apro Trade/Akademia Kawy, MT Targi Polska This is the tenth edition of the competition for young Barista talents in Poland, which represents one of the largest and most important regular coffee events of the year! The main goal of the competition is to develop the coffee culture among the young Baristas taking part in the Olympics through rivalry. Each of them will have to demonstrate their skills, knowledge and passion in four disciplines. Espresso against the clock (how many proper espressos can be prepared within 6 minutes), Latte Art (the art of painting on coffee with milk), Irish Coffee (coffee with whiskey) and Cup Tasting (the ability to distinguish coffee through aroma and flavour). The Baristas will be judged by Polish Barista Masters and accredited judges. Great prizes guaranteed by our sponsors! You can take part in Olimpiada Kawy only once and only the Baristas who have not participated in any other national coffee championships can participate. This guarantees equal opportunities for all contestants and the bases for taking part in many other Barista Championships organized in Poland and abroad. In addition to the emotions and fun, there will be almost everything that is necessary for us, the consumers, to get better coffee in cafés and restaurants. In addition to Olimpiada Kawy, the organizers offer a number of very interesting presentations and trainings related to coffee and running cafés moderated by the most-valued specialists meeting the contestants and judges (rules of the competition) caffe latte and macchiato art break Coffee in Good Spirits CHEF Culinary Cup 2018 edition Competition area Organiser: Nestlé Polska S.A. The Nestle Professional competition is organized under the patronage of Jerzy Pasikowski, who is also the chairman of the Jury's composition. CHEF Culinary Cup is a great opportunity for professional chefs to show their culinary skills. The key element of the dish prepared by the finalists will be one of the products of the new CHEF brand, created by Chefs for Chefs. 1

2 "What mistakes should we avoid when opening and running cafés" - conducted by Adam Ringer of Green Caffe Nero - training in Polish Organiser: Apro Trade/Akademia Kawy, MT Targi Polska Debate RODO consultations regarding good practices in the hotel industry Hall B on 1st floor Organiser: IGHP Moderator: counsel Łukasz Łyczkowski and Marcin Mączyński Participation in the debate after prior registration. During the meeting, a preliminary outline of issues related to the entry into force of new regulations in the field of personal data protection in the hotel industry will be worked out. All opinions, remarks and observations, as well as experience, will be a valuable source of knowledge and will help to develop the best solutions in the discussed area Training "Sales and marketing in the catering industry" 2 Hall C on 1st floor Organiser: Restaurant - a magazine of the catering industry Moderator: Bartłomiej Gołębiowski Admission charge: 299 PLN net Registration of participants Part I: Idea 1) Vision and concept a. Market research b. Concept creation and implementation c. Verification How to create a popular restaurant? How to adapt the gastronomic concept to the requirements of the local market? How to check which idea will work on a given market? How to verify if our idea works, when and to what extent should we make adjustments? 2) PR and marketing a. PR b. Old media c. New media How to communicate to the world that we exist? How to run unconventional, creative marketing/promotional activities/pr? Are traditional media still in the right place for HORECA businesses? Social media traps and opportunities. Key ideas for dealing with the brand on the internet. How to manage reputation? Break Part II: Sale 1) Individual sale a. The number of bills and the average value of the bill

3 b. The construction of a profitable menu c. Pre-sale Motivation Programs What affects the value of sales in the restaurant? Why do guests always choose the same products? Nonobvious factors affecting sales. The sale of impressions and not products. How to convince the staff to better sales? Motivating employees in the long run. 2) Corporate sale a. Preparation of the offer and product design b. Sales process c. Construction of the commercial department What product is the corporate customer looking for? Searching for new markets. What are the seller s roles? Is the menu and price really the most important for the customer? What are the biggest threats to corporate sales and how to deal with them? Establishing, building, maintaining relationships. How do you find, train, motivate and settle an effective sales representative? A dessert in 5 minutes minutes around the world - cup tasting conducted by Tomek Obracaj of Tom Caffè - training in Polish Organiser: Apro Trade/Akademia Kawy, MT Targi Polska Made Restaurant catering mini-conference "Be 3 steps AHEAD and earn money Hall A/B on 1st floor Organiser: MADE team, Moderator: Agnieszka Małkiewicz, Katarzyna Derdzińska, Anna Szczotka, Natalia Grzybicka MADE Partners Experts and special guests of the debates Admission charge: 270 PLN net Increasing sales, effective marketing and customer satisfaction as a result of market knowledge and modern restaurant management. Lectures and debates of the most effective practitioners Current Directions of Development of the Catering Industry, Changes, Inspirations - Poland and the World 3

4 Speakers - Anna Szczotka & Natalia Grzybicka, MADE: You will update your knowledge of the business environment in which you operate MADE PROGRESS - SERVICE - A NEW GENERATION OF WAITERS Speaker - Agnieszka Małkiewicz, MADE: Remuneration system, suppliers' education programs, sales techniques, knowledge, commitment, prestige of the profession About the new quality in Polish service - the point of view of waiters and managers Debate Paweł Demianiuk, Sommelier, Restaurateur, Kieliszki na Hożej and Kieliszki na Próżnej, Łukasz Okuniewicz, Waiter, Fat Buddha Restaurant and Lounge, Adam Pawłowski, Master Sommelier MADE PROGRESS - AN EFFECTIVE MANAGER in the CATERING INDUSTRY Speaker - Katarzyna Derdzińska, MADE: How to build strong foundations and a healthy enterprise - learn the key competences of a good manager and his toolbox (an organigram, card of goals, a matrix of employee potential diagnosis, circle of influence and interest, Eisenhower's matrix) NETWORKING IN PRACTICE New acquaintances, business contacts, integration MADE PROGRESS - LAW - Changes in the law of the catering industry Lecture: loyalty agreements, employment of foreigners SPECIAL GUEST MADE PROGRESS - MARKETING Lecture - Agnieszka Małkiewicz, MADE, Agnieszka Borek, FIKA Creative Agency: Sales support, story telling, film, social media, employees, cooperation, sponsors, marketing budget An effective marketing strategy for restaurants Coffee roasting secrets - Maximising flavour through roasting conducted by Rebekah Kettrick + Tom, Lincoln & York UK, training in Polish and English Organisers: Apro Trade/Akademia Kawy, MT Targi Polska Seminar Selling a hotel business! Hall B on 1 st floor Organiser: Project Hotel Admission charge: PLN 4

5 The seminar is addressed to everyone who is planning to sell a hotel business. Participation will allow the interested parties to become acquainted with the canon of knowledge on this subject, as well as the purely practical aspects that lead to effective sales. The seminar will also be interesting for owners of hotel facilities that are already in operation in terms of size and location. The seminar will be conducted by people who deal with these processes on a daily basis - practitioners of the business. The programme of the seminar Theoretical part: The theory of the hotel business Jerzy Miklewski Chairman of the Board of PROJEKT HOTEL Sp. z o.o., Partner Fortech Consulting The theory of a hotel investment project The theory of selling a hotel business Conditions for a good sale Practical part: Adapting the message to a potential Buyer Artur Pietraszewski Partner Fortech Consulting Market analysis Cultural restrictions Preparing the sales offer Methods of acquiring potential clients Transaction scenario Transfer of money The owners' liabilities related to maintaining the value of the property after sale The role of experts in the sales process We will spend the last half-hour of the seminar on direct conversations with the Speakers A dessert in 5 minutes 5

6 DAY II - 22 MARCH (THURSDAY), am pm th Coffee Olympics Coffee and wine area Organisers: Apro Trade/Akademia Kawy, MT Targi Polska The competition is dedicated to young enthusiasts called Baristas, who work with professional coffee machines on a daily basis. The programme includes "Caffe latte and macchiato art., Coffee in Good Spirits", "Espresso against the clock", "Cup tasting" meeting the contestants and judges (rules of the competition) Espresso against the clock break Cup tasting announcement of results, awards and ending the Coffee Olympics th edition of the culinary competition Culinary Talent 2018 Competition area Organisers: Studio Kulinarne Roberta Sowy The "Culinary Talent 2018" is the original competition of the master chef Robert Sowa, which aims to select real and unique culinary talents from among young people - up to 23 years old. In this year's 10th jubilee edition there will be twelve finalists selected by Robert Sowa and the company Prymat during the workshops under the slogan "Preparation for a career" organized in catering schools throughout Poland. According to the rules of the competition, each participant will have to use several mandatory ingredients and products to prepare the dishes Training Wine in a Restaurant Hall A on 1st floor Organiser: Czas Wina publication Moderator: Wojciech Giebuta Admission charge: 30 PLN In an average Italian or French restaurant, about 50% of turnover results from the sale of wine. Is this proportion possible in Poland? Naturally. However, it requires knowledge and skills - not only of waiters or bartenders - but primarily managers and people responsible for wine in the restaurant. During the training we will show simple examples of what should be done to sell wine better. We will show how to compose a wine list, what it should look like, how to order, store and display wines, how to margin it, how to promote it and how to encourage sales. The training will be conducted by a sommelier, a wine journalist and lecturer at many wine courses - Wojciech Giebuta. 6

7 "How to buy raw coffee - rules of international trade and logistics" - conducted by Tom Obracaj of Tom Caffè, training in Polish Organisers: Apro Trade/Akademia Kawy, MT Targi Polska Training "Organization of hotel work, or the art of effective team motivation and management" Hall C on 1st floor Organiser: Akademia Hotelarza Admission charge: 299 PLN net Registration of participants Part I Break Part II A dessert in 5 minutes "How to win the Barista Championships" - Coffee Champion Agnieszka Rojewska, training in Polish Organiser: Apro Trade/Akademia Kawy, MT Targi Polska Training "Senses - how to affect them to make your restaurant really delight guests" Hall C on 1st floor Organiser: Nationwide Information and Culinary Website GdzieZjesc.info Do you know that properly selected music in a restaurant can change the taste of dishes, or that a properly constructed menu will increase sales? Do you want to find out what the guests pay attention to before they come to your restaurant and how to ensure their true delight and culinary experience? 7

8 We invite you to a meeting with our specialist, Anna Dębska, who, during this year's Eurogastro edition on March 22, from 13:45-15:45 in conference room C on the first floor, will meet you and present not only advice on how to affect senses so that your restaurant delights guests, but will also mention the latest trends in gastronomy and answer all your questions related to the proper running of a restaurant. Please join us! "How to create a cult café" - conducted by Mateusz Gaca, owner of the "BRISMAN" cafe, training in Polish Organiser: Apro Trade/Akademia Kawy, MT Targi Polska MADE PROGRESS gastronomy training in FINANSE - YOU (don t) COUNT, YOU (don t) EARN Hall A/B on 1st floor Organiser: MADE team, Moderator: Tomasz Habdas, Katarzyna Derdzińska Admission charge: 190 PLN net Break-even point, savings, incentive systems, food cost - we will present and practice key financial indicators describing your restaurant/café MADE PROGRESS in FINANSE - YOU (don t) COUNT, YOU (don t) EARN Speaker - Tomasz Habdas, MADE We will answer the following questions: 1. How to conduct a profitability analysis and check at what level you start earning your own income? 2. In which percentage ranges in relation to turnover should costs be closed so that the premises generate a profit? 3. When is it worth to introduce a motivational system for employees and how to construct it to be effective? 4. How to observe food cost and how to control its amount? MADE PROGRESS in FINANCE Workshop - Tomasz Habdas & Katarzyna Derdzińska, MADE During the workshop you will learn about: 1. tools that allow you to effectively control your finances 2. ways to search for real savings in your restaurant A dessert in 5 minutes 8

9 DAY III 23 MARCH (FRIDAY), am Wine Olympics Coffee and wine area Organiser: Wine republic School Wine republic, an accredited representative of the largest wine school Wine & Spirit Education Trust from London, would like to invite everyone who likes challenges and wine - come to the Wine Olympics! Throughout the day, in a special area organized by Wine republic, you will be able to test your theoretical and practical knowledge about wine. Wine enthusiasts are especially encouraged to take part in mini-competitions, and at every full hour we will encourage daredevils to compete on the stage with professional sommeliers, wine importers and other enthusiasts. Professionals are encouraged to check their knowledge - such a training will be useful before the Polish Sommelier Championships in May and other competitions! At 13:00 we will begin the theoretical part of the contest between the best professionals. At 14:15 the next stage of the Olympics - the practical part - the tasting of wines from all around the world. It will be led by Szymon Milonas, who proved his skills in the programme The Brain - Genialny umysł, faultlessly recognizing the given wine. In addition, we invite you to seminars and thematic presentations prepared by our partners - every hour, starting from 10.30, in the lecture hall next to the Wine republic stand th Festival of Greek Cuisine Competition area Organiser: Theofilos Vafidis As every year, teams of cooks from all over Poland under the expert eye of the international Jury prepare their original dishes with the use of original Greek products provided for in the Rules and Regulations Training A restaurant without staff turnover - staff management in the 21st century Hall B/C on 1st floor 9 Organiser: Vision for Business Admission charge: 149 PLN gross We would like to invite you to a completely new training that concerns team-building and is a development of the basic knowledge of staff management. Among other things, we will address the following topics: -The most common causes of staff turnover, i.e. what is the employee s motivation when leaving the workplace? - The employer s brand, what is the employee s motivation when choosing the place of work?

10 - How to plan and implement an effective commission system. - You post a job advertisement and no one reacts? An effective and innovative job advertisement. - How to build a relationship with guests so that they recommend and return to the restaurant. - High employee ego? Learn effective methods of using the potential A dessert in 5 minutes Training "Modern cost management - finance in the catering business" Hall B/C on 1st floor Organiser: Vision for Business Admission charge: 149 PLN gross We would like to invite you to a training during which we will pass you the knowledge of effective cost management in the catering business. Among other things, we will address the following topics: - Cost management should start with numbers, i.e. how to know what is your reliable financial result. - How to correctly count food cost and analyze the results - The proper approach to the recipe - The recipe in the context of production error - How to properly calculate the sales price in the menu - The Pareto principle is the key to success - The Pareto principle in the recipe and sale - Proper analysis of the financial result - How to deal with malpractices A dessert in 5 minutes The organisers reserve the right to make changes to the programme 10