| 17 October | 18 October | 19 October | 20 October | 21 October |
| 11.30-12.10h Friman and Bonduelle Food Service How to save on costs and cooking with steamed frozen vegetables. A presentation of the benefits vegetable solutions for saving on costs and cooking processes when preparing dishes for professional Speaker: David Comas, Chef Ejecutivo | 11.30-12.10h Friman and Bonduelle Food Service How to save on costs and cooking with steamed frozen vegetables. A presentation of the benefits of steamed vegetables and other vegetable solutions for saving on costs and cooking processes when preparing dishes for professional catering. Speaker: David Comas, Chef Ejecutivo | 11.30-12.10h Friman and Bonduelle Food Service How to save on costs and cooking with steamed frozen vegetables. A presentation of the benefits of steamed vegetables and other vegetable solutions for saving on costs and cooking processes when preparing dishes for professional catering. Speaker: David Comas, Chef Ejecutivo | 11.30-12.10h Paellador Group Paellador Group, specialists in preparation and distribution of quality food solutions. Get ready to sample top-of-the-range seafood paellas, "cruji coques" and Italian pasta dishes. Speaker: Josep Munne Estruch | |
| 12.30'-13.10h Garum Gastronomía, S.L. The GastroBar, today's trend. How can I make it work? How do I make it profitable? Business approach, types of customer, adapting opening times, type of service, dish weights, cost per diner. Differences in set-up requirements: technical requirements, staff training, rational use of pre-prepared and pre-cooked convenience foods. Speaker: Sergi Mediavilla | 12.30'-13.10h Jamones y Embutidos la Bellota | 12.30'-13.10h Presentation of the Bread | ||
| 13h30'-14.10h "Agència Catalana de Seguretat Alimentaria (ACSA, the Catalan Food Safety Agency)/Gremi Restauracio Barcelona (the Barcelona Restaurant Guild)/Grup Costa Brava Centre" Presentation of the Official Guide to Good Handling Practice for the Catering Sector. Presentation of the new guide written by the sector and validated by official bodies, as a document for use by both the sector itself and Health Inspectors. Speakers: Violant Blanco, Neus Colomer, Klaas Romani, Lluís Riera | 13h30'-14.10h Delicat Aliment, S.L Espiga Blanca tapas workshop. Products: montadito bread, classic mini-ciabatta and canapé bread. Live show cooking with a chef specialising in tapas and montaditos. The best recipes for each type of bread: ciabatta, montadito bread and canapé bread. Presentation of the best range of bread products for hassle-free creation of delicious tapas and montaditos. Recipe preparation will be rounded off by a tasting session. | 13h30'-14.10h Alicante New Food Revolutionary new ingredients for pre-cooked convenience food. New pre-cooked ingredients, 100% natural and 100% traditional, as an aid to top-quality cooking for all types of cuisine. Range of sautéed vegetables and traditional stock range. Speaker: Norberto Navarro | 13h30'-14.10h Chocolate Fondue Gofepal , Barcelona Waffle Barcelona Waffle offers an interesting option for hotels and restaurants, with no investment in machinery. Speakers: Javier Amo / Manuel Alvarado | |
| 15.30-16.10h Presentation of the Bread | 16.00-18.00h Plan Equip Seminars Innovations in meal production processes in the Group Catering sector.
Introduction of a cold line at group catering companies. Innovation in food re-thermalisation packaging in the group catering sector. | 15.30-16.10h | 15.30-16.10h | |
| 17.30-18.10h Disfrutessen, SL Fruit Bouquets: art and wellbeing Fresh fruit in the form of a flower bouquet to serve specially with your orders. Chocolate coated fruit that is surprisingly beautiful and totally delicious. We are specialists in preparing exquisite fruit bouquets. Fruit centrepieces in different shapes to suit the occasion (romantic, kids', stars, flowers, etc.) | 17.30-18.10h Innovanta Awards prize-giving ceremony | 17.30-18.10h Garum Gastronomia, SL The GastroBar, today's trend. How can I make it work? How do I make it profitable? Business approach, types of customer, adapting opening times, type of service, dish weights, cost per diner. Differences in set-up requirements: technical requirements, staff training, rational use of pre-prepared and pre-cooked convenience foods. | 17.30-18.10h |
