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Mon 04
10:00h
Showroom | Live Hotel Trends and News

Live Hotel – Showroom

04-04-2022 10:0004-04-2022 19:00Europe/MadridLive Hotel – Showroom

Recreation of a hotel designed by renowned interior design studios. A space that offers maximum visibility for managers of tourist accommodation and catering.

LOBBY BY DYD INTERIORISMO - The Lobby, a place of welcome and the origin of a proposition — a journey through the hotel's interior design.

POSIDONIA ROOM BY CARMELA MARTÍ - 100% sustainable room, where the traveller is enveloped in organic materials and encounters an oasis of peace and tranquillity.

GYM HOTEL BY OSS FITNESS - The gym is the third most important factor in guests' decisions when choosing a hotel and more and more hotels are opting to incorporate a fitness room in their facilities.

POLEO ROOM SUITE BY CUESTA STUDIO - Suite designed to create different spaces without interrupting the visual line, respecting the continuity of light.

TECHNOLOGY ROOM BY CEHAT-ITH - A space where classic meets modern, experiential technology, wellness, and sustainable comfort to connect multi-generational travellers, creating vers Live Hotel

Mon 4 10:00h - 19:00h Live Hotel
11:00h
Keynote | Side Events Training

How personal branding helps my business

Carlos Gelabert
Carlos Gelabert The FitsgeraldFounderSpeaker
Javier Muñoz
Javier Muñoz Grupo Adolfo ToledoChef/DirectorSpeaker

04-04-2022 11:0004-04-2022 12:15Europe/MadridHow personal branding helps my business

Hospitality companies increasingly need to differentiate themselves and create experiences for their customers. The establishment personal brand image is an important factor in this differentiation. This training action, linked to Campus Hostelería, will show how to use this personalisation factor through real case studies.

Live Hotel
Mon 4 11:00h - 12:15h Live Hotel
11:00h
Keynote | Speaker's Corner Technology and Innovation

ZS Rest and the challenges facing the hospitality industry

Carlos Prallong Palacio
Carlos Prallong PalacioZone SoftSales ManagerSpeaker
Pedro Sousa
Pedro Sousa Zone SoftCEOSpeaker

04-04-2022 11:0004-04-2022 12:15Europe/MadridZS Rest and the challenges facing the hospitality industry

Presentation of ZS-Rest as the ideal software for the current transition.

Hall 4
Mon 4 11:00h - 12:15h Hall 4
11:00h
Keynote | Live Moments Trends and News

Welcome – Situation and new business models around the coffee industry in 2022

Rodrigo Domínguez-Sáez
Rodrigo Domínguez-Sáez Barra de IdeasDirectorSpeaker

04-04-2022 11:0004-04-2022 11:10Europe/MadridWelcome – Situation and new business models around the coffee industry in 2022

Where has the pandemic left the catering industry? We will address trends, as well as new business formulas in the coffee sector, in a session in which coffee experts and owners of catering businesses, where the world of coffee is at the centre, will participate.

Hall 7
Mon 4 11:00h - 11:10h Hall 7
11:10h
Keynote | Live Moments Trends and News

Spanish trends in coffee consumption

Cristina García Fuente
Cristina García FuenteKantarDirector of OOH, Catering and FoodserviceSpeaker

04-04-2022 11:1004-04-2022 11:35Europe/MadridSpanish trends in coffee consumption

What are the latest trends in out-of-home coffee consumption? The changes that took place in the first months of the pandemic have had a significant impact on consumers and have become consolidated as new consumer habits. How is teleworking affecting coffee consumption?

Hall 7
Mon 4 11:10h - 11:35h Hall 7
11:35h
Round Table | Live Moments Trends and News

How consumer habits changes are affecting the industry

Rodrigo Domínguez-Sáez
Rodrigo Domínguez-Sáez Barra de IdeasDirectorModerador/Presentador
Enric García
Enric García Quality BlendsSpeaker
Federico Escalante Castro
Federico Escalante CastroFudi&CoCEOSpeaker

04-04-2022 11:3504-04-2022 12:20Europe/MadridHow consumer habits changes are affecting the industry

Industry is on the move. Specialty coffee has been gaining ground in recent years, but there is still a long way to go and both brands and the catering establishments have to meet consumer needs.

Hall 7
Mon 4 11:35h - 12:20h Hall 7
11:45h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Alimentación para un envejecimiento saludable

Marc Puig-Rey
Marc Puig-Rey Fundació AlíciaSpeaker
Amanda Barba
Amanda Barba Fundació AlíciaSpeaker
Fabiola Juárez
Fabiola Juárez Fundació AlíciaSpeaker

04-04-2022 11:4504-04-2022 12:45Europe/MadridAlimentación para un envejecimiento saludableShowcooking 2
Mon 4 11:45h - 12:45h Showcooking 2
12:00h
Round Table | Live Arena Technology and Innovation

Digitise to be more commercial and competitive

David Domínguez
David Domínguez Hostelería de EspañaModerador/Presentador
María Romero
María Romero Cover ManagerSpeaker
Ricard Bernils
Ricard Bernils El Celler de MatadeperaSpeaker
Eva Zaera
Eva Zaera Coca Cola Europacific PartnersAssociate Director Digital Commercial DevelopmentSpeaker

04-04-2022 12:0004-04-2022 12:40Europe/MadridDigitise to be more commercial and competitive

The objective of the hospitality business is to make the concept of digitisation a real tool. At this round table we will provide two real solutions and two companies will tell us about their experience in the digitisation process.The objective of the hospitality business is to make the concept of digitisation a real tool. At this round table we will provide two real solutions and two companies will tell us about their experience in the digitisation process.

Live Hotel
Mon 4 12:00h - 12:40h Live Hotel
12:15h
Round Table | Speaker's Corner Business, Management and Marketing

Renting with maintenance: the future of machinery procurement

Jordi Bisbe Serra
Jordi Bisbe SerraDeclinamDirectorModerador/Presentador
Adrian Muñoz
Adrian Muñoz DisfrutingProject ManagerSpeaker
Javier Bustinduy
Javier Bustinduy CaixaBankSpeaker

04-04-2022 12:1504-04-2022 13:00Europe/MadridRenting with maintenance: the future of machinery procurement

Rapid technological progress also affects catering equipment, but the increase in its performance and the reduction of its energy consumption come with an increase in the cost of acquisition, and it is also advisable always to keep the equipment included in a maintenance plan. Thanks to the availability of financing in the form of Renting for the Horeca sector, today it is possible to decide to purchase equipment, process its purchase and financing in a matter of hours, sign the transaction via a computer or mobile device without needing to go anywhere or have it notarised.

Hall 4
Mon 4 12:15h - 13:00h Hall 4
12:15h
Keynote | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

La nueva restauración y la 5ª gama

Jorge García-Hidalgo
Jorge García-Hidalgo QuickchefSpeaker

04-04-2022 12:1504-04-2022 13:15Europe/MadridLa nueva restauración y la 5ª gamaShowcooking 3
Mon 4 12:15h - 13:15h Showcooking 3
12:15h
Keynote | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Innovación culinaria en la investigación académica

Helena Martín
Helena Martín CETT-UBSpeaker
Alba Ruiz
Alba Ruiz CETT-UBSpeaker
Mikel Diez
Mikel Diez CETT-UBSpeaker

04-04-2022 12:1504-04-2022 13:15Europe/MadridInnovación culinaria en la investigación académicaAuditorio Experience
Mon 4 12:15h - 13:15h Auditorio Experience
12:20h
Keynote | Live Moments Business, Management and Marketing

Improve service. The formula for happiness as told by a bartender

Xavi Iglesias
Xavi Iglesias Degusto Arte Coffee & EventsCEOSpeaker

04-04-2022 12:2004-04-2022 12:45Europe/MadridImprove service. The formula for happiness as told by a bartender

Service continues to be one of the great added values that the hospitality industry offers the customer. How can we improve our service to attract and retain customers? Xavi Iglesias explains how he has achieved it and how he shows it to his students.

Hall 7
Mon 4 12:20h - 12:45h Hall 7
12:30h
Training | Side Events Training

The economic and financial planning of a restaurant

Ernest Laporte
Ernest Laporte Speaker

04-04-2022 12:3004-04-2022 13:30Europe/MadridThe economic and financial planning of a restaurant

How much money do I have to earn per year and where does this money is invested? Economic and financial planning makes it possible to manage the relationship between the company's asset situation and the operating account of the activity. This relationship is a key element for the long-term economic sustainability of our restaurant.

Live Hotel
Mon 4 12:30h - 13:30h Live Hotel
12:45h
Round Table | Live Arena Sustainability and Circular Economy

Circular economy: From waste to value and from consumption to energy efficiency

Emilio Gallego Zuazo
Emilio Gallego ZuazoHostelería de EspañaModerador/Presentador
Ángel Chocano
Ángel Chocano Repsol Speaker
Patricia Fernández
Patricia Fernández AECOCSpeaker
Cristina Calvo Carcelen
Cristina Calvo CarcelenK&CoChefSpeaker
José Sen Pedraza
José Sen PedrazaK&CoOwnerSpeaker

04-04-2022 12:4504-04-2022 13:25Europe/MadridCircular economy: From waste to value and from consumption to energy efficiency

The circular economy is a reality in our society and therefore in hospitality companies. Two key points in this respect are food waste and energy efficiency recovery. We will be discussing this with experts in the field and a success story from the hospitality industry.

Live Hotel
Mon 4 12:45h - 13:25h Live Hotel
12:45h
Round Table | Live Moments Business, Management and Marketing

How to make the coffee business profitable

Rodrigo Domínguez-Sáez
Rodrigo Domínguez-Sáez Barra de IdeasDirectorModerador/Presentador
Eva Rodríguez
Eva Rodríguez El FornetSpeaker
Raúl Armengol Moscardó
Raúl Armengol MoscardóLa HermositaFounderSpeaker

04-04-2022 12:4504-04-2022 13:30Europe/MadridHow to make the coffee business profitable

What happens to most coffee shops, specialty or otherwise? Selling only coffee is not a sustainable business. For this reason they all promote selling other products linked to the consumption of the best possible coffee. Moreover, in recent times, specialisation has also made it necessary to sell other types of products. How are they doing?

Hall 7
Mon 4 12:45h - 13:30h Hall 7
13:00h
Keynote | Speaker's Corner Technology and Innovation

The benefits of digitised cooking with ConnectedCooking

Pablo Torres
Pablo Torres RationalNational Corporate ChefSpeaker

04-04-2022 13:0004-04-2022 14:15Europe/MadridThe benefits of digitised cooking with ConnectedCooking

What can digitisation bring to a kitchen? Lots and lots! A priori, three major benefits, namely simplification of work processes, time and money savings and the security of having everything under control. As a chef, can you imagine having visibility and control of your equipment from the comfort of your home, as well as control of the HACCP data and access to a recipe book containing over 1,000 recipes? All you need is a connected mobile device - a tablet, phone or computer. The rest is provided by RATIONAL’s connectedcooking.com digital management platform.

Hall 4
Mon 4 13:00h - 14:15h Hall 4
13:00h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Soluciones gastronómicas para pequeños espacios. Bodega Amposta.

Chema Martínez Gómez
Chema Martínez Gómez Bodega AmpostaChefSpeaker

04-04-2022 13:0004-04-2022 13:45Europe/MadridSoluciones gastronómicas para pequeños espacios. Bodega Amposta.Showcooking 1
Mon 4 13:00h - 13:45h Showcooking 1
13:00h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

La proteína vegetal en los menús escolares: no todo vale para sustituir la carne animal

Juan Llorca
Juan Llorca Speaker

04-04-2022 13:0004-04-2022 14:00Europe/MadridLa proteína vegetal en los menús escolares: no todo vale para sustituir la carne animalShowcooking 2
Mon 4 13:00h - 14:00h Showcooking 2
13:30h
Keynote | Live Arena Sustainability and Circular Economy

Water and tourism: challenges and solutions in sustainable water management

Xavier Amores
Xavier Amores Catalan Water PartnershipDirectorSpeaker

04-04-2022 13:3004-04-2022 14:00Europe/MadridWater and tourism: challenges and solutions in sustainable water management

Water is a key element in tourism, as it isn’t solely related to basic needs and recreational activities, it’s also a resource that attracts tourists. Water scarcity exacerbated by climate change poses a challenge for hydric resource management in the Mediterranean area. To secure the future supply and provide a better user experience, it’s essential to improve the efficiency of the water management, control and treatment processes.

Live Hotel
Mon 4 13:30h - 14:00h Live Hotel
13:30h
Keynote | Live Moments Trends and News

New in the industry: The Espresso&Co concept

Xavi Bru
Xavi Bru Enrique TomásHead of StrategySpeaker

04-04-2022 13:3004-04-2022 13:55Europe/MadridNew in the industry: The Espresso&Co concept

According to Enrique Tomás, the best-selling product with ham is coffee. For this reason, they have launched a new concept in which they combine the coffee world with the ham world. We will learn first-hand about the details of this new restaurant concept.

Hall 7
Mon 4 13:30h - 13:55h Hall 7
13:30h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Japón-Catalunya. Conexión Koy Shunka

Hideki Matsushisa
Hideki Matsushisa Restaurante Koy Shunka * MichelínSpeaker

04-04-2022 13:3004-04-2022 14:15Europe/MadridJapón-Catalunya. Conexión Koy ShunkaShowcooking 4
Mon 4 13:30h - 14:15h Showcooking 4
13:45h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Grana Padano DOP: tres maneras de cocinar sus tres maduraciones

Max & Stefano Colombo
Max & Stefano Colombo XemeiSpeaker

04-04-2022 13:4504-04-2022 14:45Europe/MadridGrana Padano DOP: tres maneras de cocinar sus tres maduracionesShowcooking 3
Mon 4 13:45h - 14:45h Showcooking 3
13:55h
Keynote | Live Moments

Closure – Situation and new business models for the coffee industry in 2022

Rodrigo Domínguez-Sáez
Rodrigo Domínguez-Sáez Barra de IdeasDirectorSpeaker

04-04-2022 13:5504-04-2022 14:00Europe/MadridClosure – Situation and new business models for the coffee industry in 2022Hall 7
Mon 4 13:55h - 14:00h Hall 7
14:00h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Diecisiete

Raül Balam
Raül Balam Restaurante Moments ** MichelínSpeaker

04-04-2022 14:0004-04-2022 15:00Europe/MadridDiecisieteTaller Magistral Experience
Mon 4 14:00h - 15:00h Taller Magistral Experience
14:15h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Asia en tu mesa, con Kav Ly

Kav Ly
Kav Ly Restaurante Ta-TungSpeaker

04-04-2022 14:1504-04-2022 15:15Europe/MadridAsia en tu mesa, con Kav LyShowcooking 2
Mon 4 14:15h - 15:15h Showcooking 2
15:45h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

La extravagancia de “Mar y montaña”

Oriol Casals Mestre
Oriol Casals Mestre Teòric Taverna GastronómicaSpeaker

04-04-2022 15:4504-04-2022 16:30Europe/MadridLa extravagancia de “Mar y montaña”Showcooking 1
Mon 4 15:45h - 16:30h Showcooking 1
15:45h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Lubina. Cuando un producto se cultiva para ser pescado

Marcos Morán
Marcos Morán Restaurante Casa Gerardo * MichelínSpeaker

04-04-2022 15:4504-04-2022 16:30Europe/MadridLubina. Cuando un producto se cultiva para ser pescadoShowcooking 4
Mon 4 15:45h - 16:30h Showcooking 4
16:00h
Round Table | Live Arena Trends and News

Terraces: A review of the urban space use

Beatriz Cecilia Ruiz
Beatriz Cecilia RuizHostelería de EspañaModerador/Presentador
Miguel Ángel Santa Ibañez
Miguel Ángel Santa IbañezRehabitarSpeaker
Mercé Luz
Mercé Luz Fundación ONCEHead of Culture and Leisure DepartmentSpeaker

04-04-2022 16:0004-04-2022 16:30Europe/MadridTerraces: A review of the urban space use

With the health crisis, the use of terraces in the hospitality industry has increased, and what was once a necessity has become an opportunity for the use of urban spaces and the enrichment of cities.

Live Hotel
Mon 4 16:00h - 16:30h Live Hotel
16:00h
Training | Side Events Training

Training Tips on Hotel Management, Housekeeping, F&B and Digital Transformation

Fina Montoro del Salto
Fina Montoro del SaltoSchôolers Speaker

04-04-2022 16:0004-04-2022 16:30Europe/MadridTraining Tips on Hotel Management, Housekeeping, F&B and Digital TransformationLive Hotel
Mon 4 16:00h - 16:30h Live Hotel
16:00h
Master Workshops | Live Moments Trends and News

Masterclass with Giorgio Facchinetti who will present the illy Cold Brew in Hostelco Live Moments

Giorgio Facchinetti
Giorgio Facchinetti illy Cold BrewBrand AmbassadorSpeaker

04-04-2022 16:0004-04-2022 17:00Europe/MadridMasterclass with Giorgio Facchinetti who will present the illy Cold Brew in Hostelco Live Moments

To optimise the infusion versatility of the unique blend illy 100% Arabica in cold for 12 hours, illy caffè collaborates with the Italian bartender Giorgio Facchinetti, who will show with the acrobatic flair technique, this original cocktail based on illy Cold Brew, ideal and refreshing for the hot summer months. The illy Cold Brew preserves all the aromas of the illy blend and enhances its flavour without adding sugars or preservatives. This expands the possibilities for coffee consumption, from breakfast as a morning refreshment to as a base for alternative cocktails for after-dinner and summer evenings.

Hall 7
Mon 4 16:00h - 17:00h Hall 7
16:00h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Platos cero desperdicio

Xavier Pellicer
Xavier Pellicer Restaurante Xavier PellicerSpeaker

04-04-2022 16:0004-04-2022 17:00Europe/MadridPlatos cero desperdicioTaller Magistral Experience
Mon 4 16:00h - 17:00h Taller Magistral Experience
16:00h
Round Table | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Cadena de seguridad para personas multialérgicas en colectividades: producción, servicio y protocolos de actuación en caso de emergencia

Xaviert Munioitz
Xaviert Munioitz LaztanModerador/Presentador
Juan Luis Celis
Juan Luis Celis SerunionSpeaker
Javier Germain
Javier Germain AlbieSpeaker
Mª Jesus de Santos
Mª Jesus de Santos CleceSpeaker

04-04-2022 16:0004-04-2022 17:00Europe/MadridCadena de seguridad para personas multialérgicas en colectividades: producción, servicio y protocolos de actuación en caso de emergenciaAuditorio Experience
Mon 4 16:00h - 17:00h Auditorio Experience
16:15h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Comida vegana para no veganos

Sergi Barulls
Sergi Barulls Flax & KaleSpeaker

04-04-2022 16:1504-04-2022 17:15Europe/MadridComida vegana para no veganosShowcooking 2
Mon 4 16:15h - 17:15h Showcooking 2
16:30h
Training | Side Events Training

7 tips to revolutionise your hotel sales

Javier Jiménez Pastor
Javier Jiménez PastorFORST escuela de Negocios TurísticosCEO and FounderSpeaker

04-04-2022 16:3004-04-2022 17:00Europe/Madrid7 tips to revolutionise your hotel salesLive Hotel
Mon 4 16:30h - 17:00h Live Hotel
16:45h
Dialogue | Live Arena Sustainability and Circular Economy

The hospitality industry faces the new challenges of sustainability and digitalisation. Case study Coca-Cola and B-Crek

Igone Bartumeu Juvanteny
Igone Bartumeu JuvantenyCoca-ColaSpeaker
Núria Planagumà
Núria Planagumà B-CreckCommercial and Marketing ManagerSpeaker

04-04-2022 16:4504-04-2022 17:30Europe/MadridThe hospitality industry faces the new challenges of sustainability and digitalisation. Case study Coca-Cola and B-Crek

Talk on digitalisation and sustainability.

Live Hotel
Mon 4 16:45h - 17:30h Live Hotel
16:45h
Keynote | Speaker's Corner Business, Management and Marketing

NSF certification and HCV-EU registration services for commercial food equipment

Anna Gallarati
Anna Gallarati NSF InternationalBusiness Development Associate Food EquipmentSpeaker
Sofie Ponseele
Sofie Ponseele NSF InternationalSenior Account Manager Product Certification EMEASpeaker

04-04-2022 16:4504-04-2022 18:00Europe/MadridNSF certification and HCV-EU registration services for commercial food equipment

Este seminario abarca la Certificación de Saneamiento NSF para Norteamérica, abordando el proceso de certificación, los requisitos de materiales y diseño y las pruebas de rendimiento. Se discutirán casos prácticos sobre especifícos tipos de equipos. Además, el equipo de NSF presentará el programa de registro de NSF HCV-EU y los servicios de pruebas con respecto a la normativa de la UE sobre materiales en contacto con alimentos.

Hall 4
Mon 4 16:45h - 18:00h Hall 4
16:45h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Veganizando los clásicos… y media vuelta más.

Matías González Beldi
Matías González Beldi Upfield IberiaSpeaker
Carlos Medina
Carlos Medina Two Many ChefsSpeaker
Tomi Soriano
Tomi Soriano Two Many ChefsSpeaker

04-04-2022 16:4504-04-2022 17:45Europe/MadridVeganizando los clásicos… y media vuelta más.Showcooking 3
Mon 4 16:45h - 17:45h Showcooking 3
17:00h
Private Event | Side Events

Executive Committee of the Spanish Hotel and Catering Industry CEHE

04-04-2022 17:0004-04-2022 18:30Europe/MadridExecutive Committee of the Spanish Hotel and Catering Industry CEHELive Hotel
Mon 4 17:00h - 18:30h Live Hotel
17:00h
Training | Side Events Training

Introduction to the Metaverse Workshop

Rafael de Jorge
Rafael de Jorge GrowturFounderSpeaker

04-04-2022 17:0004-04-2022 17:30Europe/MadridIntroduction to the Metaverse WorkshopLive Hotel
Mon 4 17:00h - 17:30h Live Hotel
17:00h
Showcooking | Live Moments Trends and News

The barista and the acclaimed coffee art

Sergio Rodríguez
Sergio Rodríguez Campeonato Fórum CaféSpeaker
Ana Pareja Soler
Ana Pareja SolerCrem - Welbilt Export Sales & Field Marketing ManagerSpeaker

04-04-2022 17:0004-04-2022 17:45Europe/MadridThe barista and the acclaimed coffee art

Have you ever dreamed of getting out of the routine and becoming a barista? Would you love to offer art coffees in your business? Creativity, passion, skill, knowledge and personality: This is what a barista does with Crem's award-winning Welbilt EX3 espresso machine. Enjoy a 30 minute show by a prestigious barista with years of experience in coffee art. The purism of making a good espresso, the creativity of Caffe Latte Art and other wonders that will turn your coffee moments into a Marvel-worthy spectacle.

Hall 7
Mon 4 17:00h - 17:45h Hall 7
17:00h
Showcooking | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Cocina portuguesa: de las elaboraciones más tradicionales a las influencias del mundo

Hans Neuner
Hans Neuner Restaurante OceanSpeaker

04-04-2022 17:0004-04-2022 17:45Europe/MadridCocina portuguesa: de las elaboraciones más tradicionales a las influencias del mundoShowcooking 1
Mon 4 17:00h - 17:45h Showcooking 1
17:00h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Hidrólisis del huevo+

Mario Sandoval
Mario Sandoval Restaurante Coque ** MichelínSpeaker

04-04-2022 17:0004-04-2022 17:45Europe/MadridHidrólisis del huevo+Showcooking 4
Mon 4 17:00h - 17:45h Showcooking 4
17:30h
Training | Side Events Training

Check In Jobs: looking for industry talent

Juan Torroba Maestroni
Juan Torroba MaestronibeWanted / CheckinjobsCEOSpeaker

04-04-2022 17:3004-04-2022 18:00Europe/MadridCheck In Jobs: looking for industry talentLive Hotel
Mon 4 17:30h - 18:00h Live Hotel
18:00h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

La cocina de temporada: cuando la mejor solución es la más lógica

Carlota Claver
Carlota Claver La GormandaSpeaker

04-04-2022 18:0004-04-2022 19:15Europe/MadridLa cocina de temporada: cuando la mejor solución es la más lógicaShowcooking 1
Mon 4 18:00h - 19:15h Showcooking 1
18:00h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Los sabores del cordero valencian

Luis Valls
Luis Valls Restaurante El Poblet ** MichelínSpeaker

04-04-2022 18:0004-04-2022 19:00Europe/MadridLos sabores del cordero valencianTaller Magistral Experience
Mon 4 18:00h - 19:00h Taller Magistral Experience
18:15h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Adobos… técnica en peligro de extinción

Enrique Valentí
Enrique Valentí Restaurante AdoboSpeaker

04-04-2022 18:1504-04-2022 19:00Europe/MadridAdobos… técnica en peligro de extinciónShowcooking 4
Mon 4 18:15h - 19:00h Showcooking 4 35€
Tue 05
10:00h
Showroom | Live Hotel Trends and News

Live Hotel – Showroom

05-04-2022 10:0005-04-2022 19:00Europe/MadridLive Hotel – Showroom

Recreation of a hotel designed by renowned interior design studios. A space that offers maximum visibility for managers of tourist accommodation and catering.

LOBBY BY DYD INTERIORISMO - The Lobby, a place of welcome and the origin of a proposition — a journey through the hotel's interior design.

POSIDONIA ROOM BY CARMELA MARTÍ - 100% sustainable room, where the traveller is enveloped in organic materials and encounters an oasis of peace and tranquillity.

GYM HOTEL BY OSS FITNESS - The gym is the third most important factor in guests' decisions when choosing a hotel and more and more hotels are opting to incorporate a fitness room in their facilities.

POLEO ROOM SUITE BY CUESTA STUDIO - Suite designed to create different spaces without interrupting the visual line, respecting the continuity of light.

TECHNOLOGY ROOM BY CEHAT-ITH - A space where classic meets modern, experiential technology, wellness, and sustainable com Live Hotel

Tue 5 10:00h - 19:00h Live Hotel
10:30h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

El campo de Cartagena y el mar Mediterráneo

María Gómez
María Gómez Restaurante Magoga * MichelínSpeaker

05-04-2022 10:3005-04-2022 11:15Europe/MadridEl campo de Cartagena y el mar MediterráneoShowcooking 4
Tue 5 10:30h - 11:15h Showcooking 4
10:45h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Postres creativos con el nuevo yogur natural de La Fageda

Ada Parellada
Ada Parellada Restaurante SempronianaChefSpeaker

05-04-2022 10:4505-04-2022 11:45Europe/MadridPostres creativos con el nuevo yogur natural de La FagedaShowcooking 2
Tue 5 10:45h - 11:45h Showcooking 2
11:00h
Opening | Live Arena

Inauguration

Fernando Valdés
Fernando Valdés MINCOTURSpeaker
Jorge Marichal
Jorge Marichal CEHATPresidentSpeaker
Javier García Cuenca
Javier García CuencaITHPresidentSpeaker

05-04-2022 11:0005-04-2022 11:30Europe/MadridInaugurationLive Hotel
Tue 5 11:00h - 11:30h Live Hotel
11:00h
Keynote | Speaker's Corner Business, Management and Marketing

B2B – B2C eCommerce: More than an opportunity between Manufacturers and Distributors

Xavier Folguera Obiol
Xavier Folguera ObiolAdvertisManaging DirectorSpeaker
Jordi Ordóñez
Jordi Ordóñez Jordiob.comE-commerce ConsultantSpeaker

05-04-2022 11:0005-04-2022 12:15Europe/MadridB2B – B2C eCommerce: More than an opportunity between Manufacturers and Distributors

ECommerce is a reality that goes beyond the relationship between consumer and brand. Online commerce has entered fully into professional relationships, whatever the sector or specialisation of each company. We have gone way beyond face-to-face based commercial strategies and it is essential to reach potential customers in an omnichannel way in order to achieve success. Which is better, developing your own ecommerce or selling in marketplaces?

Hall 4
Tue 5 11:00h - 12:15h Hall 4
11:00h
Round Table | Live Moments Training

The Importance of Training in the Coffee Industry

Ruben Sanz Navarro
Ruben Sanz NavarroEvoca GroupCoffee AmbassadorModerador/Presentador
Alejandro Mouriño
Alejandro Mouriño Fórum del CaféSpeaker
Salvador Sans
Salvador Sans Cafés el Magnífico Speaker
Maria Alejandra Olano
Maria Alejandra Olano Federación de Cafés de ColombiaGreen Coffee SalesSpeaker
Carles Gonzalez Antequera
Carles Gonzalez AntequeraRancilioSpeaker

05-04-2022 11:0005-04-2022 11:45Europe/MadridThe Importance of Training in the Coffee Industry

The theme is the importance of training at all stages of the coffee value chain, from the farmer to the consumer.

Hall 7
Tue 5 11:00h - 11:45h Hall 7
11:00h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

El Brunch- Dulces y salados con productos icónicos del Principado para arrancar la mañanas

Marcos Morán
Marcos Morán Restaurante Casa Gerardo * MichelínSpeaker
Alejandro Tuero
Alejandro Tuero Casa GerardoSpeaker

05-04-2022 11:0005-04-2022 11:45Europe/MadridEl Brunch- Dulces y salados con productos icónicos del Principado para arrancar la mañanasShowcooking 1
Tue 5 11:00h - 11:45h Showcooking 1
11:00h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Técnicas y conceptos de Disfrutar aplicados a los frutos secos

Oriol Castro, Eduard Xatruch y Mateu Casañas -
Oriol Castro, Eduard Xatruch y Mateu Casañas - Restaurante Disfrutar ** MichelinSpeaker

05-04-2022 11:0005-04-2022 12:00Europe/MadridTécnicas y conceptos de Disfrutar aplicados a los frutos secosTaller Magistral Experience
Tue 5 11:00h - 12:00h Taller Magistral Experience
11:00h
Round Table | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

La restauración colectiva ante la tormenta perfecta. Claves para navegar en mercados complejos.

Óscar Carrión
Óscar Carrión GastrouniModerador/Presentador
Albert Planas
Albert Planas SerunionSpeaker
Alejandra Leiva
Alejandra Leiva Catering El CántaroSpeaker
Juli Ferrer
Juli Ferrer FerrerSpeaker

05-04-2022 11:0005-04-2022 12:00Europe/MadridLa restauración colectiva ante la tormenta perfecta. Claves para navegar en mercados complejos.Auditorio Experience
Tue 5 11:00h - 12:00h Auditorio Experience
11:15h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Grana Padano DOP: tres maneras de cocinar sus tres maduraciones

Max & Stefano Colombo
Max & Stefano Colombo XemeiSpeaker

05-04-2022 11:1505-04-2022 12:15Europe/MadridGrana Padano DOP: tres maneras de cocinar sus tres maduracionesShowcooking 3
Tue 5 11:15h - 12:15h Showcooking 3
11:30h
Round Table | Live Arena Technology and Innovation

High Tech – Human Touch

Javier García Cuenca
Javier García CuencaITHPresidentModerador/Presentador
José Ángel Preciados Fernandez
José Ángel Preciados FernandezILUNION HotelsManaging DirectorSpeaker
José Guillermo Díaz Montañés
José Guillermo Díaz MontañésARTIEM HotelsCEOSpeaker
Cristina Cabañas Rodriguez
Cristina Cabañas RodriguezGuitart HotelsPresidentSpeaker

05-04-2022 11:3005-04-2022 12:15Europe/MadridHigh Tech – Human Touch

The evolution of technologies and the relationship they’ll have with people will be explained in a debate with leading hotel executives to improve understanding of the trend and how it affects and will affect the tourist accommodation sector.

Live Hotel
Tue 5 11:30h - 12:15h Live Hotel
11:30h
Private Event | Side Events

Plenary Spanish Confederation of Hotels and Tourist Accommodation CEHAT

05-04-2022 11:3005-04-2022 14:00Europe/MadridPlenary Spanish Confederation of Hotels and Tourist Accommodation CEHATLive Hotel
Tue 5 11:30h - 14:00h Live Hotel
11:45h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Reinterpretar lo local

Artur Martínez
Artur Martínez Restaurante AürtSpeaker

05-04-2022 11:4505-04-2022 12:30Europe/MadridReinterpretar lo localShowcooking 4
Tue 5 11:45h - 12:30h Showcooking 4
12:15h
Keynote | Live Arena Trends and News

New business models in tourism

Rodrigo Martínez
Rodrigo Martínez The Borin GuestChief Executive DirectorSpeaker

05-04-2022 12:1505-04-2022 12:45Europe/MadridNew business models in tourism

Tourism business models, especially in terms of accommodation, have been incorporating new proposals to the sector, with particular emphasis on their attention to new segments, social trends and technological innovations. How do these new models work?

Live Hotel
Tue 5 12:15h - 12:45h Live Hotel
12:15h
Keynote | Speaker's Corner Trends and News

Room Sanitisation by Cold Plasma Technology (NTP)

Enrico Faedo
Enrico Faedo EspacasaCEOSpeaker
Josep Mª Coloma Torrents
Josep Mª Coloma TorrentsEspacasaPartnerSpeaker
Miguel Gil Pechuán
Miguel Gil PechuánEspacasaPartnerSpeaker

05-04-2022 12:1505-04-2022 13:00Europe/MadridRoom Sanitisation by Cold Plasma Technology (NTP)

Presentation of Cold Plasma Technology for sanitising spaces in HORECA: What is Plasma? How is it formed? Applications in the HORECA sector. Range of equipment. Advantages of Cold Plasma to protect against bio-pollutants and other pathogens.

Hall 4
Tue 5 12:15h - 13:00h Hall 4
12:15h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

#ChorizoAcademy

Álvaro Smit
Álvaro Smit Comer en positivoSpeaker
Alejandro Álvarez-Canal
Alejandro Álvarez-Canal Consorcio del Chorizo EspañolSpeaker

05-04-2022 12:1505-04-2022 13:15Europe/Madrid#ChorizoAcademyShowcooking 2
Tue 5 12:15h - 13:15h Showcooking 2
12:15h
Round Table | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Seguridad alimentaria en cocina. Errores que nunca se deben cometer.

Inés García
Inés García Agar Asesoría AlimentariaModerador/Presentador
Félix Martín
Félix Martín Speaker
Iván Ludeña
Iván Ludeña IluqualitySpeaker
Eva Rico
Eva Rico Generalitat de CatalunyaSpeaker
Carla Haberkon
Carla Haberkon SecoeSpeaker

05-04-2022 12:1505-04-2022 13:15Europe/MadridSeguridad alimentaria en cocina. Errores que nunca se deben cometer.Auditorio Experience
Tue 5 12:15h - 13:15h Auditorio Experience
12:30h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

El Vermú- Maceraciones del Monte y gastronomía rural en bocados

Xune Andrade
Xune Andrade Restaurante Monte San FelizSpeaker

05-04-2022 12:3005-04-2022 13:15Europe/MadridEl Vermú- Maceraciones del Monte y gastronomía rural en bocadosShowcooking 1
Tue 5 12:30h - 13:15h Showcooking 1
12:45h
Round Table | Live Arena Business, Management and Marketing

Tourism distribution: how to deal with uncertainty

José María Carbó Tiemeijer
José María Carbó TiemeijerHoteleroModerador/Presentador
Natividad Pérez Granados
Natividad Pérez GranadosOTA InsightSenior Business Development ManagerSpeaker
Juan Ruano
Juan Ruano DuettoDirector of Hospitality SolutionsSpeaker
Fernando Ramiro
Fernando Ramiro ExpediaDirector Market Management, Spain & PortugalSpeaker

05-04-2022 12:4505-04-2022 13:30Europe/MadridTourism distribution: how to deal with uncertainty

Distribution has faced a complex challenge, and has to cope with much uncertainty in forecasting and sales channels. What is the value of using a good distribution strategy in tourism recovery?

Live Hotel
Tue 5 12:45h - 13:30h Live Hotel
12:45h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

II Premio Nacional “Tapa Alimentos de España” de Hotel Tapa Tour

Juan María Díaz
Juan María Díaz Casa de Marinos UribeKostaSpeaker

05-04-2022 12:4505-04-2022 13:45Europe/MadridII Premio Nacional “Tapa Alimentos de España” de Hotel Tapa TourShowcooking 3
Tue 5 12:45h - 13:45h Showcooking 3
13:00h
Keynote | Speaker's Corner Sustainability and Circular Economy

Commercial refrigeration and sustainable development

Daniel Antoñanzas Díaz de Rada
Daniel Antoñanzas Díaz de RadaEXKALCEOSpeaker

05-04-2022 13:0005-04-2022 14:15Europe/MadridCommercial refrigeration and sustainable development

Can the commercial refrigeration sector influence the achievement of the Sustainable Development Goals (SDGs) defined at the United Nations Conference on Sustainable Development in Rio de Janeiro in 2012? YES and in a substantial way!

Hall 4
Tue 5 13:00h - 14:15h Hall 4
13:00h
Tasts | Live Moments Trends and News

COFFEETEST

Iago Casasayas Araez
Iago Casasayas AraezQuality EspressoSpeaker
Ruben Sanz Navarro
Ruben Sanz NavarroEvoca GroupCoffee AmbassadorSpeaker

05-04-2022 13:0005-04-2022 14:00Europe/MadridCOFFEETEST

Blind espresso tasting in which participants will simultaneously taste 2 different coffees and choose their favourite by filling in an anonymous questionnaire given to them during the activity.

The aim is to carry out a market study on 2 trends and different products within the coffee world.

The tasting will take place in the place provided by the organisers and in groups of 4 people at the same time.

The event is scheduled to last one hour and we will have a barista to prepare the coffees and a speaker to moderate the activity.

If you want to participate in this activity, please send an email to pmartinez@firabarcelona.com.

 
Hall 7
Tue 5 13:00h - 14:00h Hall 7
13:00h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

La importancia del cereal en La Mancha más mediterránea

Fran Martínez
Fran Martínez Restaurante Maralba ** MichelínSpeaker

05-04-2022 13:0005-04-2022 13:45Europe/MadridLa importancia del cereal en La Mancha más mediterráneaShowcooking 4
Tue 5 13:00h - 13:45h Showcooking 4
13:00h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Café, cacao y algo más

Elena Arzak
Elena Arzak Restaurante Arzak *** MichelínSpeaker

05-04-2022 13:0005-04-2022 14:00Europe/MadridCafé, cacao y algo másTaller Magistral Experience
Tue 5 13:00h - 14:00h Taller Magistral Experience
13:30h
Dialogue | Live Arena Training

Training and people

Paula Miralles
Paula Miralles ITHModerador/Presentador
Javier Jiménez Pastor
Javier Jiménez PastorFORST escuela de Negocios TurísticosCEO and FounderSpeaker
Ramón Adillión Sastre
Ramón Adillión SastreUNIRTeacherSpeaker
Carla Lazo
Carla Lazo Hotel ArtsHR ManagerSpeaker

05-04-2022 13:3005-04-2022 14:00Europe/MadridTraining and people

Persistent changes in the environment have led to a rethinking of the skills that tourism, social, digital and sustainability professionals need to have in order to adapt quickly to continual changes in processes.

Live Hotel
Tue 5 13:30h - 14:00h Live Hotel
13:45h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

La comida- Visión a cuatro manos de una cocina de paisaje

Xune Andrade
Xune Andrade Restaurante Monte San FelizSpeaker
Marcos Morán
Marcos Morán Restaurante Casa Gerardo * MichelínSpeaker

05-04-2022 13:4505-04-2022 14:30Europe/MadridLa comida- Visión a cuatro manos de una cocina de paisajeShowcooking 1
Tue 5 13:45h - 14:30h Showcooking 1
13:45h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

No tires el mundo a la basura

Fabián León
Fabián León The Food MediaSpeaker

05-04-2022 13:4505-04-2022 14:45Europe/MadridNo tires el mundo a la basuraShowcooking 2
Tue 5 13:45h - 14:45h Showcooking 2
14:15h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Chef Rebels: el empoderamiento desde los fogones

Alex Pirla
Alex Pirla HeuraSpeaker

05-04-2022 14:1505-04-2022 15:15Europe/MadridChef Rebels: el empoderamiento desde los fogonesShowcooking 3
Tue 5 14:15h - 15:15h Showcooking 3
15:15h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Asia en tu mesa, con Pepe Rodríguez y Kav Ly

Kav Ly
Kav Ly Restaurante Ta-TungSpeaker
Pepe Rodríguez
Pepe Rodríguez Restaurante El Bohío * MichelínSpeaker

05-04-2022 15:1505-04-2022 16:15Europe/MadridAsia en tu mesa, con Pepe Rodríguez y Kav LyShowcooking 2
Tue 5 15:15h - 16:15h Showcooking 2
15:30h
Keynote | Speaker's Corner Trends and News

Grilled food. Cooking techniques and equipment

Frederic Raurell
Frederic Raurell Vollrath PujadasBusiness Development ManagerSpeaker

05-04-2022 15:3005-04-2022 16:45Europe/MadridGrilled food. Cooking techniques and equipment

“An age-old practice, grilling leads to a combination of tradition and modernity in contemporary cuisine. This cooking technique ensures that the juices of the food come into contact with the embers, the source of heat. This contact generates a gaseous chemical reaction (the smoke), which impregnates the food with its characteristic flavour. We’ll discuss the different grilling techniques, as well as the equipment we have to offer this style of cooking at current-day restaurants”.

Hall 4
Tue 5 15:30h - 16:45h Hall 4
15:30h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

La comida by Marcos Morán

Marcos Morán
Marcos Morán Restaurante Casa Gerardo * MichelínSpeaker

05-04-2022 15:3005-04-2022 16:15Europe/MadridLa comida by Marcos MoránShowcooking 1
Tue 5 15:30h - 16:15h Showcooking 1
15:30h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Producto malagueño, excelencia universal

Benito Gómez
Benito Gómez Restaurante Bardal ** MichelínSpeaker

05-04-2022 15:3005-04-2022 16:30Europe/MadridProducto malagueño, excelencia universalTaller Magistral Experience
Tue 5 15:30h - 16:30h Taller Magistral Experience
15:45h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Oabika: El oro de la mazorca

Sandra Ornelas
Sandra Ornelas Valrhona EspañaSpeaker

05-04-2022 15:4505-04-2022 16:45Europe/MadridOabika: El oro de la mazorcaShowcooking 3
Tue 5 15:45h - 16:45h Showcooking 3
15:45h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Simbiosis La Rioja – Andorra

Jordi Grau
Jordi Grau Restaurante Ibaya * MichelínSpeaker

05-04-2022 15:4505-04-2022 16:30Europe/MadridSimbiosis La Rioja – AndorraShowcooking 4
Tue 5 15:45h - 16:30h Showcooking 4
16:00h
Dialogue | Live Arena Technology and Innovation

The Metaverse and NFT

Pedro Fernández
Pedro Fernández ITHModerador/Presentador
Rafael de Jorge
Rafael de Jorge GrowturFounderSpeaker
Melchor Sanz
Melchor Sanz HP CTOSpeaker
Fermín Carmona Fernández
Fermín Carmona FernándezHotelverseCEO & Co FounderSpeaker

05-04-2022 16:0005-04-2022 16:40Europe/MadridThe Metaverse and NFT

Mention of the Metaverse is becoming more and more frequent, but what does it really mean? How can the tourism sector take advantage of this new channel of interaction with customers?

Live Hotel
Tue 5 16:00h - 16:40h Live Hotel
16:00h
Private Event | Side Events

Board of Directors Instituto Tecnológico Hotelero ITH

05-04-2022 16:0005-04-2022 17:30Europe/MadridBoard of Directors Instituto Tecnológico Hotelero ITHLive Hotel
Tue 5 16:00h - 17:30h Live Hotel
16:00h
Keynote | Side Events Business, Management and Marketing

The AEDH organises its own TED talks, where 6 professionals will speak to us about their experience about hidden issues the tourism industry needs to resolve

Rubén Marín
Rubén Marín Nacional JuvenilPresidentSpeaker
Francesca Llòria
Francesca Llòria Juvenil CataluñaSpeaker
Xavier Martín
Xavier Martín TurijobsSpeaker
Norma Galofré
Norma Galofré Yurbban Hoteles General DirectorSpeaker
Alexis Barceló
Alexis Barceló ABAL ConsultingCEO & FounderSpeaker
Cristina Nogales
Cristina Nogales Smart Rooms CompanyRRHH DirectorSpeaker
Angel Hervàs
Angel Hervàs OsteleaSpeaker
Liliana Domingo
Liliana Domingo Canaro Andorra by The Serras BarcelonaHousekeeping ManagerSpeaker

05-04-2022 16:0005-04-2022 18:30Europe/MadridThe AEDH organises its own TED talks, where 6 professionals will speak to us about their experience about hidden issues the tourism industry needs to resolve

The AEDH, together with Rubén Marín and Francesca Llòria, organises TED talks at HOSTELCO. The 6 chosen professionals will speak individually for 10-12 minutes from their experience to approach topics centring on questions to be examined in the tourism sector. How to achieve success through failure, the customer-experience-marketing interrelationship, digitalisation in internal processes, the attitude of the housekeeping department as a benchmark, what the professional should receive in order to bring out their best version of themselves and how to recruit the best professionals in the market.

Live Hotel
Tue 5 16:00h - 18:30h Live Hotel
16:00h
Showcooking | Live Moments Business, Management and Marketing

Grupo Deleitas – The 6 keys to an agile and quality cocktail bar

Emanuel Giacone
Emanuel Giacone Creps al BornHead BartenderSpeaker

05-04-2022 16:0005-04-2022 17:00Europe/MadridGrupo Deleitas – The 6 keys to an agile and quality cocktail bar

Emanuel Giacone, current Head Bartender of the renowned "Creps al Born" in Barcelona, shares his experience with us and gives us the main keys to success in order to achieve an efficient cocktail service, without sacrificing speed, profitability or quality. With 6 clear guidelines, you can completely overhaul your cocktail menu and the visibility of your establishment.

Hall 7
Tue 5 16:00h - 17:00h Hall 7
16:00h
Keynote | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Global Gastronomic Trends: cómo la industria alimentaria puede buscar inspiración en los fogones del mundo

David Lacasa
David Lacasa LanternSpeaker

05-04-2022 16:0005-04-2022 17:00Europe/MadridGlobal Gastronomic Trends: cómo la industria alimentaria puede buscar inspiración en los fogones del mundoAuditorio Experience
Tue 5 16:00h - 17:00h Auditorio Experience
16:40h
Round Table | Live Arena Technology and Innovation

Cybersecurity: a threat lurking in the shadows

Xavier García
Xavier García Gremi d'Hotels de BarcelonaInnovation ManagerModerador/Presentador
Joan Antoni Malonda
Joan Antoni Malonda GMVTourism Business DeveloperSpeaker
Esther Montalvá Medina
Esther Montalvá MedinaColegio de Abogados de Madrid Member for Digital AffairsSpeaker
Isidro Fernández Ortuño
Isidro Fernández OrtuñoBumerania RoboticsCEOSpeaker

05-04-2022 16:4005-04-2022 17:15Europe/MadridCybersecurity: a threat lurking in the shadows

Cybercriminals’ increasing interest in customer data is also threatening the hotel industry, a sector that operates with highly sensitive data. The best security consists of preventing these kinds of attacks by all possible means, ranging from devices to the internet network itself, as well as cyberpolicies to cover cases in which the security has not been sufficiently effective.

Live Hotel
Tue 5 16:40h - 17:15h Live Hotel
16:45h
Round Table | Speaker's Corner Trends and News

The latest in disinfection and hygiene for the HORECA sector

Jordi Bisbe Serra
Jordi Bisbe SerraDeclinamDirectorModerador/Presentador
David Ortega Galan
David Ortega GalanMontronicCEOSpeaker
Eva Schmidt Rettenmayr
Eva Schmidt RettenmayrAichingerSpeaker
Monica Cuatrecases Valls
Monica Cuatrecases VallsGIA GroupSpeaker

05-04-2022 16:4505-04-2022 18:00Europe/MadridThe latest in disinfection and hygiene for the HORECA sector

The pandemic has highlighted the current and future importance of having solutions for rapid and effective disinfection of our facilities. The HORECA sector has been particularly vulnerable in this respect, as it is a place where many people gather and it is not feasible to keep the mask on while consuming food and beverages. For many years, there have been solutions that guarantee the disinfection quality of rooms and the environment. Representatives of manufacturers of innovative solutions will speak about these solutions and their experience with them at the table.

Hall 4
Tue 5 16:45h - 18:00h Hall 4
16:45h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Menús con textura modificada: soluciones adaptadas a cada necesidad

Roser Montaner
Roser Montaner Cesnut NutriciónSpeaker
Jaime Mora
Jaime Mora CEADACSpeaker

05-04-2022 16:4505-04-2022 17:45Europe/MadridMenús con textura modificada: soluciones adaptadas a cada necesidadShowcooking 2
Tue 5 16:45h - 17:45h Showcooking 2
17:00h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

El entorno como vehículo de expresión

Álvaro Garrido
Álvaro Garrido Restaurante MinaSpeaker

05-04-2022 17:0005-04-2022 17:45Europe/MadridEl entorno como vehículo de expresiónShowcooking 4
Tue 5 17:00h - 17:45h Showcooking 4
17:15h
Round Table | Live Arena Technology and Innovation

Intelligence Data Game

Beatriz Heras Paz-albo
Beatriz Heras Paz-alboITHDigital Transformation-Operations-ITICNModerador/Presentador
Jorge Núñez
Jorge Núñez AdQuiverCEOSpeaker
Víctor Tofán
Víctor Tofán CloudbedsSpeaker
Daniel Just Masip
Daniel Just MasipCeriumHospitality DirectorSpeaker
Jaime Sastre
Jaime Sastre EISI SOFTChief Marketing OfficerSpeaker

05-04-2022 17:1505-04-2022 18:00Europe/MadridIntelligence Data Game

Artificial Intelligence and the use of Big Data enable hoteliers to access a large amount of information. With this set of data the hotel staff, including the management, revenue and reception staff, can make better strategic decisions for the provision of their services.

Live Hotel
Tue 5 17:15h - 18:00h Live Hotel
17:15h
Keynote | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Las bases de cocina naturales CUICK con Carme Ruscadella

Carme Ruscalleda
Carme Ruscalleda CuickSpeaker
Gaston Chritin
Gaston Chritin CuickSpeaker
Albert Camprubi
Albert Camprubi CuickSpeaker

05-04-2022 17:1505-04-2022 18:15Europe/MadridLas bases de cocina naturales CUICK con Carme RuscadellaShowcooking 3
Tue 5 17:15h - 18:15h Showcooking 3
17:30h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

La merienda- Terminamos la tarde de la manera más dulce

Alejandro Tuero
Alejandro Tuero Casa GerardoSpeaker

05-04-2022 17:3005-04-2022 18:15Europe/MadridLa merienda- Terminamos la tarde de la manera más dulceShowcooking 1
Tue 5 17:30h - 18:15h Showcooking 1
18:00h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Raíces, cultura y gastronomía

David García
David García Restaurante Corral de la Morería * MichelínSpeaker

05-04-2022 18:0005-04-2022 19:00Europe/MadridRaíces, cultura y gastronomíaTaller Magistral Experience
Tue 5 18:00h - 19:00h Taller Magistral Experience
18:15h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Cómeme el higo

Maca de Castro
Maca de Castro Restaurante Maca de Castro * MichelínSpeaker

05-04-2022 18:1505-04-2022 19:00Europe/MadridCómeme el higoShowcooking 4
Tue 5 18:15h - 19:00h Showcooking 4
Wed 06
10:00h
Private Event | Side Events

Ordinary and Extraordinary General Assembly FCC Coffee Cultural Forum

06-04-2022 10:0006-04-2022 13:30Europe/MadridOrdinary and Extraordinary General Assembly FCC Coffee Cultural ForumLive Hotel
Wed 6 10:00h - 13:30h Live Hotel
10:00h
Showroom | Live Hotel Trends and News

Live Hotel – Showroom

06-04-2022 10:0006-04-2022 19:00Europe/MadridLive Hotel – Showroom

Recreation of a hotel designed by renowned interior design studios. A space that offers maximum visibility for managers of tourist accommodation and catering.

LOBBY BY DYD INTERIORISMO - The Lobby, a place of welcome and the origin of a proposition — a journey through the hotel's interior design.

POSIDONIA ROOM BY CARMELA MARTÍ - 100% sustainable room, where the traveller is enveloped in organic materials and encounters an oasis of peace and tranquillity.

GYM HOTEL BY OSS FITNESS - The gym is the third most important factor in guests' decisions when choosing a hotel and more and more hotels are opting to incorporate a fitness room in their facilities.

POLEO ROOM SUITE BY CUESTA STUDIO - Suite designed to create different spaces without interrupting the visual line, respecting the continuity of light.

TECHNOLOGY ROOM BY CEHAT-ITH - A space where classic meets modern, experiential technology, wellness, and sustainable comfort to co Live Hotel

Wed 6 10:00h - 19:00h Live Hotel
10:30h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Horizonte verde y sostenible

Fina Puigdevall y Martina Puigvert -
Fina Puigdevall y Martina Puigvert - Restaurante Les Cols ** MichelínSpeaker

06-04-2022 10:3006-04-2022 11:45Europe/MadridHorizonte verde y sostenibleShowcooking 4
Wed 6 10:30h - 11:45h Showcooking 4
10:45h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Aprovechando al máximo los alimentos para no desperdiciar comida en el proceso de elaboración

Blanca Esteve
Blanca Esteve AleanutriSpeaker
Virgilia Gálvez
Virgilia Gálvez Tresmes Eco ActivaSpeaker

06-04-2022 10:4506-04-2022 11:45Europe/MadridAprovechando al máximo los alimentos para no desperdiciar comida en el proceso de elaboraciónShowcooking 2
Wed 6 10:45h - 11:45h Showcooking 2
11:00h
Keynote | Live Arena

Inauguration Speech

Juan Carlos Sanjuán Hernández
Juan Carlos Sanjuán HernándezCasual HotelesFounder & PresidentSpeaker

06-04-2022 11:0006-04-2022 11:30Europe/MadridInauguration SpeechLive Hotel
Wed 6 11:00h - 11:30h Live Hotel
11:00h
Keynote | Speaker's Corner Technology and Innovation

Digitalisation in the service and catering space. New trends.

Daniel Hernández
Daniel Hernández FlipdishCountry Manager SpainSpeaker

06-04-2022 11:0006-04-2022 12:15Europe/MadridDigitalisation in the service and catering space. New trends.

The data supports the fact that digitalisation in the service and hospitality has many benefits for both the consumer and the restaurateur. Our platform, Flipdish, also contributes to increased customer loyalty and greater brand awareness of your customer. In the session we will discuss how consumers are adopting new habits when ordering food online from home, the office or in-store. We will also give our view of the leaders in the segment of online ordering kiosks, QR codes and proprietary applications. And we will look at new trends in other leading delivery and future markets.

Hall 4
Wed 6 11:00h - 12:15h Hall 4
11:00h
Showcooking | Live Moments Trends and News

Championship ice cream / Journey to the moon

Albert Roca
Albert Roca Sant Croi by Albert Roca Speaker

06-04-2022 11:0006-04-2022 11:45Europe/MadridChampionship ice cream / Journey to the moon

Albert Roca is a great all-round pastry chef and everything he touches he does exceptionally well. Not satisfied with having won the award for Best Croissant in Spain in 2 editions, he has recently been proclaimed Artisan Ice Cream Champion of Spain, a job that he will show us and you should not miss. @albert_roca73

Hall 7
Wed 6 11:00h - 11:45h Hall 7
11:00h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Gastronomía de Raíz en Castilla – La Mancha

Antonio Martínez Bleda
Antonio Martínez Bleda Restaurante Nueva FronteraSpeaker

06-04-2022 11:0006-04-2022 12:00Europe/MadridGastronomía de Raíz en Castilla – La ManchaShowcooking 1
Wed 6 11:00h - 12:00h Showcooking 1
11:00h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Grana Padano DOP: tres maneras de cocinar sus tres maduraciones

Max & Stefano Colombo
Max & Stefano Colombo XemeiSpeaker

06-04-2022 11:0006-04-2022 12:00Europe/MadridGrana Padano DOP: tres maneras de cocinar sus tres maduracionesShowcooking 3
Wed 6 11:00h - 12:00h Showcooking 3
11:00h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Las frutas de nuestra tierra como fuente de inspiración

Joel Castanyé
Joel Castanyé Restaurante La Boscana * MichelínSpeaker

06-04-2022 11:0006-04-2022 12:00Europe/MadridLas frutas de nuestra tierra como fuente de inspiraciónTaller Magistral Experience
Wed 6 11:00h - 12:00h Taller Magistral Experience
11:30h
Round Table | Live Arena Business, Management and Marketing

Mistakes and challenges in designing digital marketing and promotion strategies

Àlex Villeyra
Àlex Villeyra Mabrian COOModerador/Presentador
Blanca Pérez Sauquillo
Blanca Pérez SauquilloTurespañaGlobal Marketing ManagerSpeaker
Leire Bilbao Laredo
Leire Bilbao LaredoVisit BenidormDirectorSpeaker
Diego Rodríguez Royo
Diego Rodríguez RoyoPassporterCEOSpeaker

06-04-2022 11:3006-04-2022 12:15Europe/MadridMistakes and challenges in designing digital marketing and promotion strategies

Is the tourism sector ready to enter and monetise its digital marketing and promotion campaigns on online content service platforms and channels? Are our customers and tourists on these new online platforms and spaces? Content to sell or to transmit? In addition to finding answers to these questions, we will learn about the advice and experiences in the design of strategies and content in these media from professionals in the sector.

Live Hotel
Wed 6 11:30h - 12:15h Live Hotel
11:45h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Cocinar Francia en Jerez

Juanlu Fernández
Juanlu Fernández Restaurante Lú, Cocina y Alma * MichelínSpeaker

06-04-2022 11:4506-04-2022 12:30Europe/MadridCocinar Francia en JerezShowcooking 4
Wed 6 11:45h - 12:30h Showcooking 4
12:00h
Showcooking | Live Moments Trends and News

Sourdoughs in restaurant desserts

Jordi Butrón
Jordi Butrón espaiESSENCE by EspaisucreSpeaker
Ricard Martínez
Ricard Martínez espaiESSENCE by EspaisucreSpeaker

06-04-2022 12:0006-04-2022 12:45Europe/MadridSourdoughs in restaurant desserts

In 2000 ESPAISUCRE was a pioneer in opening THE FIRST DESSERT RESTAURANT IN THE WORLD together with the 1st Pastry School with specific training for restaurant pastry chefs. EspaiESSENCE, our dessert restaurant, is a unique experience, in the amazing pedagogical environment of the ESPAISUCRE school library where we want to explain and dissect in detail THE TASTE. www.espaisucre.com

Hall 7
Wed 6 12:00h - 12:45h Hall 7
12:15h
Keynote | Live Arena Trends and News

hiPERSONAlización: el nou repte

Mercedes López Vázquez
Mercedes López VázquezIZO EspañaSales & Business Development DirectorSpeaker

06-04-2022 12:1506-04-2022 12:45Europe/MadridhiPERSONAlización: el nou repte

Are hyper-personalisation and hyper-experiences integrated concepts in the strategies of tourism companies? If not, now is the time. Tourists and guests are looking for unique, different experiences, in which they receive a tailor-made service throughout their stay in the accommodation and in the destination; adapted to the different client profiles, even anticipating their needs, and making innovation and technology the best ally for this.

Live Hotel
Wed 6 12:15h - 12:45h Live Hotel
12:15h
Round Table | Speaker's Corner Technology and Innovation

Improving management with Maintenance 4.0

Jordi Bisbe Serra
Jordi Bisbe SerraDeclinamDirectorModerador/Presentador
Miguel Angel Herrera Úbeda
Miguel Angel Herrera ÚbedaAsociación Española de Hostelería HospitalariaPresidentSpeaker
Julia Poncar
Julia Poncar Shop IQSpeaker
Jorge Jimenez Sanchez
Jorge Jimenez SanchezInstalanzaDirectorSpeaker

06-04-2022 12:1506-04-2022 13:00Europe/MadridImproving management with Maintenance 4.0

The fourth industrial revolution brings an explosion of automation processes and the use of large databases. If lower manufacturing costs used to come with the obligation to plan production, today, thanks to "Industry 4.0", it is now possible to produce "made-to-measure", "on the spot" and at low costs. Having more information about our customers, our consumption and our products allows us to optimise and make our installations more profitable. Speakers at this round table will discuss the advantages and disadvantages of the application of technology.

Hall 4
Wed 6 12:15h - 13:00h Hall 4
12:15h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Un curry bar con una carta inclusiva

Kuldeep Signh
Kuldeep Signh Restaurante MASALA73Speaker

06-04-2022 12:1506-04-2022 13:15Europe/MadridUn curry bar con una carta inclusivaShowcooking 2
Wed 6 12:15h - 13:15h Showcooking 2
12:15h
Keynote | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

La nueva restauración y la 5ª gama

Jorge García-Hidalgo
Jorge García-Hidalgo QuickchefSpeaker

06-04-2022 12:1506-04-2022 13:15Europe/MadridLa nueva restauración y la 5ª gamaShowcooking 3
Wed 6 12:15h - 13:15h Showcooking 3
12:15h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

La revolución Plant-based: acelerando la transición proteica

Albert Pariente
Albert Pariente Heura FoodsChief Growth OfficerSpeaker

06-04-2022 12:1506-04-2022 13:15Europe/MadridLa revolución Plant-based: acelerando la transición proteicaAuditorio Experience
Wed 6 12:15h - 13:15h Auditorio Experience
12:30h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Gastronomía de Raíz en Castilla -La Mancha

Javier Donaire Martín
Javier Donaire Martín Restaurante El Mirador de La ManchaSpeaker

06-04-2022 12:3006-04-2022 13:30Europe/MadridGastronomía de Raíz en Castilla -La ManchaShowcooking 1
Wed 6 12:30h - 13:30h Showcooking 1
12:45h
Round Table | Live Arena Business, Management and Marketing

Communication as a key element for tourism recovery

Laura Malone Guillén
Laura Malone GuillénRIU Hotels & ResortsCommunications Senior ManagerCommunications Senior ManagerModerador/Presentador
Vivi Hinojosa
Vivi Hinojosa HostelturEditorSpeaker
Juan Daniel Núñez Sánchez
Juan Daniel Núñez SánchezSmart Travel NewsPublisher and FounderSpeaker
David Val Palao
David Val PalaoTecnoHotelCoordinatorSpeaker
Josep Maria Palau Riberaygua
Josep Maria Palau RiberayguaLa VanguardiaJournalist & Founder of Inmedia agencySpeaker

06-04-2022 12:4506-04-2022 13:30Europe/MadridCommunication as a key element for tourism recovery

We will address the role of the media and the management of post-pandemic communication and discuss the importance of their contribution to the revival of the sector.

Live Hotel
Wed 6 12:45h - 13:30h Live Hotel
13:00h
Keynote | Speaker's Corner Business, Management and Marketing

The benefits of built-in units in bespoke kitchen design

Pamela Wauters Ripoll
Pamela Wauters RipollNuevas Técnicas del Gas, S.L.Speaker
David Pardo Peiró
David Pardo PeiróNuevas Técnicas del GasManagerSpeaker
Guillermo Navarro Tallada
Guillermo Navarro TalladaPreparados Naturales El PaellerCo-Founder & Managing DirectorSpeaker

06-04-2022 13:0006-04-2022 14:15Europe/MadridThe benefits of built-in units in bespoke kitchen design

In the lecture, NTGAS will give the keys for the design of a custom-made kitchen with the innovative NTGAS drop-in systems for professional kitchens. The advantages of using our modules in terms of design and usability will be explained, and our wide range of modules for professional kitchens will be presented. In addition, important innovations will be presented, such as the gas-powered CALÇOTERA/BBQ, which facilitates the preparation of calçots, improving productivity and calçots preparation at any time of the day, in a cleaner and faster way. To conclude the presentation, the collaboration between NTGAS and the manufacturer of traditional wood-fired broths El Paeller, which has resulted for the first time in the large industrial cooking fires automation, will be presented, and the first automatic model on the market, the "EL PAELLER by NTGAS" burner, will be presented.

Hall 4
Wed 6 13:00h - 14:15h Hall 4
13:00h
Showcooking | Live Moments Trends and News

Cafeteria 4.0 and quality

Ana Pareja Soler
Ana Pareja SolerCrem - Welbilt Export Sales & Field Marketing ManagerSpeaker
Juan Espinosa Aguilar
Juan Espinosa AguilarWelbilt Sales Manager Spain, Portugal MoroccoSpeaker

06-04-2022 13:0006-04-2022 13:45Europe/MadridCafeteria 4.0 and quality

Coffee to go shop or Gourmet coffee shop? Should quality in fast service be dispensed with? Running a cafeteria offering an excellent culinary proposal and excellent coffee within minutes is possible and without the need for large spaces, multiple cooking equipment or skilled labour. Offering premium coffee and high quality snacks both in the premises and on the go is feasible with technology. The cafeterias are committed to the experience with welcoming premises, with good gastro-café proposals and fast delivery or on-site service. Cafeteria 4.0 offers the possibility of obtaining quality data in real time on a single platform, so that you can make great and wise decisions and maximise your business profits.

Hall 7
Wed 6 13:00h - 13:45h Hall 7
13:00h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

La liebre ibérica castellana: un reto de la caza contemporánea

Luis Alberto Lera
Luis Alberto Lera Restaurante Lera * MichelínSpeaker

06-04-2022 13:0006-04-2022 13:45Europe/MadridLa liebre ibérica castellana: un reto de la caza contemporáneaShowcooking 4
Wed 6 13:00h - 13:45h Showcooking 4
13:00h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

El catering de alta cocina

Nandu Jubany
Nandu Jubany Nandu Jubany Events y Restaurant Can Jubany * MichelínSpeaker

06-04-2022 13:0006-04-2022 14:00Europe/MadridEl catering de alta cocinaTaller Magistral Experience
Wed 6 13:00h - 14:00h Taller Magistral Experience
13:30h
Dialogue | Live Arena Business, Management and Marketing

EU funds

Alvaro Carrillo de Albornoz
Alvaro Carrillo de AlbornozITHManaging DirectorSpeaker
Juan Jesus García Sanchez
Juan Jesus García SanchezAmadeus IT GroupDirector Industry Affairs EMEASpeaker

06-04-2022 13:3006-04-2022 14:00Europe/MadridEU funds

EU funds are here, how can tourism businesses benefit from them? Which projects are subsidised? Analysis of the key points of this EU subsidy.

Live Hotel
Wed 6 13:30h - 14:00h Live Hotel
13:45h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Cocina libanesa creativa con ingredientes halal

Paul Haddad Estephan
Paul Haddad Estephan BEIRUT·BARCELONASpeaker

06-04-2022 13:4506-04-2022 14:45Europe/MadridCocina libanesa creativa con ingredientes halalShowcooking 2
Wed 6 13:45h - 14:45h Showcooking 2
13:45h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Plant-Based: Técnicas y recetas veganas ecológicas

Mireia Anglada
Mireia Anglada Mireia AngladaSpeaker

06-04-2022 13:4506-04-2022 14:45Europe/MadridPlant-Based: Técnicas y recetas veganas ecológicasShowcooking 3
Wed 6 13:45h - 14:45h Showcooking 3
14:00h
Keynote | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Gastronomía de Raíz en Castilla -La Mancha

Juan Pedro Romera
Juan Pedro Romera Restaurante Romera BistrotSpeaker

06-04-2022 14:0006-04-2022 15:00Europe/MadridGastronomía de Raíz en Castilla -La ManchaShowcooking 1
Wed 6 14:00h - 15:00h Showcooking 1
15:00h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Oabika: El oro de la mazorca

Sandra Ornelas
Sandra Ornelas Valrhona EspañaSpeaker

06-04-2022 15:0006-04-2022 16:00Europe/MadridOabika: El oro de la mazorcaShowcooking 3
Wed 6 15:00h - 16:00h Showcooking 3
15:15h
Round Table | Live Arena Business, Management and Marketing

Gastronomy and value for the hotel. How to improve hotel reputation

Rodrigo Domínguez-Sáez
Rodrigo Domínguez-Sáez Barra de IdeasDirectorModerador/Presentador
Ignacio Bernaldo de Quirós Zubizarreta
Ignacio Bernaldo de Quirós ZubizarretaLopesán Hotels ManagementSpeaker
Tana Collados
Tana Collados TV3Speaker
Silvia Aguilar
Silvia Aguilar Vincci HotelesF&B General ManagerSpeaker
José María Márquez
José María Márquez Mezkla ZaharaFounderSpeaker

06-04-2022 15:1506-04-2022 16:00Europe/MadridGastronomy and value for the hotel. How to improve hotel reputation

Gastronomy is one of the main pillars of the tourism industry and especially of the hotel industry. How can the perceived value of the hotel and the reputation of a hotel chain be enhanced through gastronomy and its Food & Beverage division?

Live Hotel
Wed 6 15:15h - 16:00h Live Hotel
15:30h
Keynote | Side Events Business, Management and Marketing

Food delivery Sapiens: Holistic and sustainable vision of the innovative channel

Pablo de la Rica
Pablo de la Rica AECOCRetail&Foodserive Knowledge ManagerSpeaker

06-04-2022 15:3006-04-2022 16:30Europe/MadridFood delivery Sapiens: Holistic and sustainable vision of the innovative channel

The emergence of delivery has revolutionised food service by creating a new window to the consumer. A holistic, detailed and in-depth analysis of the challenges, determining factors, processes and agents that make up the value proposition of this innovative channel is required in order to assess and propose a sustainable approach.

Live Hotel
Wed 6 15:30h - 16:30h Live Hotel
15:30h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Cocina de raíces

Vicky Sevilla
Vicky Sevilla Restaurante ArrelsSpeaker

06-04-2022 15:3006-04-2022 16:15Europe/MadridCocina de raícesShowcooking 4
Wed 6 15:30h - 16:15h Showcooking 4
16:00h
Keynote | Live Arena Business, Management and Marketing

Developments in the energy sector and forecast for the tourism sector

Juan de Dios Díaz Martín
Juan de Dios Díaz MartínIGEX EnergíaBusiness Development ManagerSpeaker

06-04-2022 16:0006-04-2022 16:30Europe/MadridDevelopments in the energy sector and forecast for the tourism sector

Rising prices in the electricity and gas market is causing numerous headaches for the tourism sector. In many cases, energy costs are jeopardising the survival of some businesses and entrepreneurs need information and alternatives to make decisions to cut energy costs.

Live Hotel
Wed 6 16:00h - 16:30h Live Hotel
16:00h
Tasts | Live Moments Trends and News

COFFEETEST

Iago Casasayas Araez
Iago Casasayas AraezQuality EspressoSpeaker
Ruben Sanz Navarro
Ruben Sanz NavarroEvoca GroupCoffee AmbassadorSpeaker

06-04-2022 16:0006-04-2022 17:00Europe/MadridCOFFEETEST

Blind espresso tasting in which participants will simultaneously taste 2 different coffees and choose their favourite by filling in an anonymous questionnaire given to them during the activity.

The aim is to carry out a market study on 2 trends and different products within the coffee world.

The tasting will take place in the place provided by the organisers and in groups of 4 people at the same time.

The event is scheduled to last one hour and we will have a barista to prepare the coffees and a speaker to moderate the activity.

If you want to participate in this activity, please send an email to pmartinez@firabarcelona.com.

Hall 7
Wed 6 16:00h - 17:00h Hall 7
16:00h
Keynote | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Gastronomía de Raíz en Castilla -La Mancha

Mario de Lucas Hernández
Mario de Lucas Hernández Restaurante La DuquesaSpeaker

06-04-2022 16:0006-04-2022 17:00Europe/MadridGastronomía de Raíz en Castilla -La ManchaShowcooking 1
Wed 6 16:00h - 17:00h Showcooking 1
16:00h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Pesca al candil

Alberto Ferruz
Alberto Ferruz Restaurante BonAmb ** MichelínSpeaker

06-04-2022 16:0006-04-2022 17:00Europe/MadridPesca al candilTaller Magistral Experience
Wed 6 16:00h - 17:00h Taller Magistral Experience
16:00h
Round Table | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Integración de los Objetivos de Desarrollo Sostenible de Naciones Unidas (ODS) en el sector de la restauración social y colectiva

Mario Cañizal
Mario Cañizal Fundación Restaurantes SosteniblesModerador/Presentador
Cristina Lloret
Cristina Lloret IrcoSpeaker
Mario Agudo
Mario Agudo Servicios Hosteleros a Colectividades (ShC)Speaker
Lidón Martrat
Lidón Martrat Ajuntament de BarcelonaSpeaker
Mª Josep Bernadó
Mª Josep Bernadó XamecSpeaker

06-04-2022 16:0006-04-2022 17:00Europe/MadridIntegración de los Objetivos de Desarrollo Sostenible de Naciones Unidas (ODS) en el sector de la restauración social y colectivaAuditorio Experience
Wed 6 16:00h - 17:00h Auditorio Experience
16:30h
Private Event | Side Events

TOP F&B Club Board

06-04-2022 16:3006-04-2022 19:00Europe/MadridTOP F&B Club BoardLive Hotel
Wed 6 16:30h - 19:00h Live Hotel
16:30h
Round Table | Live Arena Sustainability and Circular Economy

The Circular Economy and decarbonisation. New challenges for the tourism sector

Joan Fontrodona Felip
Joan Fontrodona FelipIESE Business SchoolModerador/Presentador
Pili Malagarriga Vallet
Pili Malagarriga ValletSegundo Mundo RRSCDirector and Co-FounderSpeaker
Sara Rodríguez Velandia
Sara Rodríguez VelandiaHotel Iberostar Selection Paseo de GraciaDirectorSpeaker
Iñaki Segurado Andía
Iñaki Segurado AndíaFundació Trinijove Vice-presidentSpeaker
Enrique Escofet
Enrique Escofet Hotel Intercontinental BarcelonaGeneral DirectorSpeaker

06-04-2022 16:3006-04-2022 17:15Europe/MadridThe Circular Economy and decarbonisation. New challenges for the tourism sector

The new Climate Change and Energy Transition Law is pushing tourism companies to make substantial changes in their strategies and operations. The Circular Economy, decarbonisation, energy generation with renewable sources, eco-design, everything is becoming more important and entails associated regulations to which our sector will have to adapt.

Live Hotel
Wed 6 16:30h - 17:15h Live Hotel
16:45h
Speaker's Corner Business, Management and Marketing

Cuba, a market of opportunities: HOSTELCUBA 2023

06-04-2022 16:4506-04-2022 18:00Europe/MadridCuba, a market of opportunities: HOSTELCUBA 2023

Since 2015, Fira Barcelona and the Palco Group have been holding sectoral and professional trade fairs in Pabexpo, Cuba, a market of new opportunities where sectoral trade fairs are the gateway to the market and the presentation of new products. HOSTELCUBA 2023, International Hospitality and Catering Trade Fair.

Hall 4
Wed 6 16:45h - 18:00h Hall 4
16:45h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Raíces y tubérculos Km.0

Begoña Rodrigo
Begoña Rodrigo Restaurante La Salita * MichelínSpeaker

06-04-2022 16:4506-04-2022 17:30Europe/MadridRaíces y tubérculos Km.0Showcooking 4
Wed 6 16:45h - 17:30h Showcooking 4
17:00h
Tasts | Live Moments

Improving service – Improving as people. Irish Coffee Experience.

Xavi Iglesias
Xavi Iglesias Degusto Arte Coffee & EventsCEOSpeaker

06-04-2022 17:0006-04-2022 18:00Europe/MadridImproving service – Improving as people. Irish Coffee Experience.Hall 7
Wed 6 17:00h - 18:00h Hall 7
17:15h
Round Table | Live Arena Business, Management and Marketing

Purchase and sale of hotel assets

Bruno Hallé Boix
Bruno Hallé BoixCushman & WakefieldPartner | Co-Head of Hospitality SpainModerador/Presentador
David Paramio Franco
David Paramio FrancoTinsaDirector of MRICS ConsultingSpeaker
Ramón Garayar Gutierrez
Ramón Garayar GutierrezGATManaging DirectorSpeaker
Fernando Diez Barba
Fernando Diez BarbaImpuestaliaLarge Accounts ManagerSpeaker
Ana Bayona
Ana Bayona CaixaBankHotels & TourismSpeaker

06-04-2022 17:1506-04-2022 18:00Europe/MadridPurchase and sale of hotel assets

The incursion of investors into the hotel sector, the revaluation and repositioning of tourism assets, tax management of hotel real estate, the value of specialisation, business and real estate asset valuation for the hotel sector.

Live Hotel
Wed 6 17:15h - 18:00h Live Hotel
17:30h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Gastronomía de Raíz en Castilla -La Mancha

José Manuel Gallego
José Manuel Gallego Restaurante Clandestina de las TendillasSpeaker

06-04-2022 17:3006-04-2022 18:30Europe/MadridGastronomía de Raíz en Castilla -La ManchaShowcooking 1
Wed 6 17:30h - 18:30h Showcooking 1
18:00h
Closing | Live Arena

Closure

Manel Casals
Manel Casals Gremi d'Hotels de BarcelonaGeneral DirectorSpeaker
Ramón Estalella
Ramón Estalella CEHAT - ITHGeneral SecretarySpeaker
Javier García Cuenca
Javier García CuencaITHPresidentSpeaker

06-04-2022 18:0006-04-2022 18:15Europe/MadridClosureLive Hotel
Wed 6 18:00h - 18:15h Live Hotel
18:00h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Verduras para compartir

Oriol Rovira
Oriol Rovira Restaurante Els Casals * MichelínChefSpeaker

06-04-2022 18:0006-04-2022 18:45Europe/MadridVerduras para compartirShowcooking 2
Wed 6 18:00h - 18:45h Showcooking 2
18:00h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Confluencia entre técnica, tradición y producto

Juanjo López
Juanjo López Restaurante La Tasquita de EnfrenteSpeaker

06-04-2022 18:0006-04-2022 18:45Europe/MadridConfluencia entre técnica, tradición y productoShowcooking 3
Wed 6 18:00h - 18:45h Showcooking 3
18:00h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

¿Quién es el responsable del pescado, el cocinero o el proveedor?

Pepe Solla
Pepe Solla Restaurante Casa Solla * MichelínSpeaker

06-04-2022 18:0006-04-2022 18:45Europe/Madrid¿Quién es el responsable del pescado, el cocinero o el proveedor?Showcooking 4
Wed 6 18:00h - 18:45h Showcooking 4
18:00h
Cooking Demo | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Del mar: curados, madurados y fermentados

Albert Raurich
Albert Raurich Restaurante dos palillosSpeaker

06-04-2022 18:0006-04-2022 18:45Europe/MadridDel mar: curados, madurados y fermentadosTaller Magistral Experience
Wed 6 18:00h - 18:45h Taller Magistral Experience
Thu 07
10:00h
Showroom | Live Hotel Trends and News

Live Hotel – Showroom

07-04-2022 10:0007-04-2022 19:00Europe/MadridLive Hotel – Showroom

Recreation of a hotel designed by renowned interior design studios. A space that offers maximum visibility for managers of tourist accommodation and catering.

LOBBY BY DYD INTERIORISMO - The Lobby, a place of welcome and the origin of a proposition — a journey through the hotel's interior design.

POSIDONIA ROOM BY CARMELA MARTÍ - 100% sustainable room, where the traveller is enveloped in organic materials and encounters an oasis of peace and tranquillity.

GYM HOTEL BY OSS FITNESS - The gym is the third most important factor in guests' decisions when choosing a hotel and more and more hotels are opting to incorporate a fitness room in their facilities.

POLEO ROOM SUITE BY CUESTA STUDIO - Suite designed to create different spaces without interrupting the visual line, respecting the continuity of light.

TECHNOLOGY ROOM BY CEHAT-ITH - A space where classic meets modern, experiential technology, wellness, and sustainable com Live Hotel

Thu 7 10:00h - 19:00h Live Hotel
10:00h
Competition | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Concurso Camarero del Año

07-04-2022 10:0007-04-2022 18:00Europe/MadridConcurso Camarero del AñoThe Experience
Thu 7 10:00h - 18:00h The Experience
10:00h
Competition | The Experience Live Gastronomy by ALIMENTARIA and HOSTELCO

Concurso Cocinero del Año

07-04-2022 10:0007-04-2022 18:00Europe/MadridConcurso Cocinero del AñoThe Experience
Thu 7 10:00h - 18:00h The Experience
11:00h
Keynote | Live Arena Business, Management and Marketing

Welcome – The new consumer experience in the restaurant industry

Rodrigo Domínguez-Sáez
Rodrigo Domínguez-Sáez Barra de IdeasDirectorSpeaker

07-04-2022 11:0007-04-2022 11:10Europe/MadridWelcome – The new consumer experience in the restaurant industry

Customer experience is the cornerstone on which much of a restaurant's success rests. But what is customer experience? The variables to define it are numerous; at every point where the customer interacts with the restaurant there is a critical point in the customer experience. During the workshop, we will learn how to build a global customer experience: in the booking phase, inside the restaurant - dining room service and ambience - and also outside the restaurant.

Live Hotel
Thu 7 11:00h - 11:10h Live Hotel
11:00h
Showcooking | Live Moments Trends and News

The Petits-Fours of Xavi Donnay

Xavi Donnay
Xavi Donnay Lasarte RestauranteSpeaker

07-04-2022 11:0007-04-2022 11:45Europe/MadridThe Petits-Fours of Xavi Donnay

He is a member of the restaurant pastry chefs elite, and he is a leading figure at Lasarte restaurant, Martín Berasategui's three-starred restaurant in Barcelona. In 2020 he received the prestigious The Best Pastry Chef Awards, placing him among the elite of the sweet world. @xavidonnay

Hall 7
Thu 7 11:00h - 11:45h Hall 7
11:10h
Keynote | Live Arena Business, Management and Marketing

FASE 0. Designing the overall experience for a restaurant

Rebeca Muñoz Serrano
Rebeca Muñoz SerranoLivit DesignPartner & CEOSpeaker

07-04-2022 11:1007-04-2022 11:40Europe/MadridFASE 0. Designing the overall experience for a restaurant

Livit is a Spanish company with an international focus that is trying out technology to improve the customer experience in its own restaurants. How much time do our customers spend at the table if we play the music at a certain volume? What if we change to more comfortable furniture? Is it more profitable for a group to have drinks, or is it preferable to rotate tables?

Live Hotel
Thu 7 11:10h - 11:40h Live Hotel
11:40h
Round Table | Live Arena Business, Management and Marketing

FASE 1. UX: the user experience before entering the restaurant

Rodrigo Domínguez-Sáez
Rodrigo Domínguez-Sáez Barra de IdeasDirectorModerador/Presentador
Toni Mascaró
Toni Mascaró eMascaróCEOSpeaker
Eloy Rodríguez
Eloy Rodríguez HospectGastromarketing DirectorSpeaker

07-04-2022 11:4007-04-2022 12:20Europe/MadridFASE 1. UX: the user experience before entering the restaurant

The customer experience starts not when the customer enters the restaurant, but much earlier, from the point when a prospective customer is looking for a place to eat or dine. The presence on social networks, the website, the reservation form and what happens after we have booked... everything matters to create a user experience that is consistent with what they will find when they get there.

Live Hotel
Thu 7 11:40h - 12:20h Live Hotel
12:00h
Showcooking | Live Moments Technology and Innovation

Sustainable bakery and confectionery in 4.0 Industry

Juan Espinosa Aguilar
Juan Espinosa AguilarWelbilt Sales Manager Spain, Portugal MoroccoSpeaker

07-04-2022 12:0007-04-2022 12:45Europe/MadridSustainable bakery and confectionery in 4.0 Industry

To manage a bakery-pastry shop offering an excellent bakery and pastry proposal with high quality results, optimising baking times, and at the same time saving with a reduction in energy consumption. Beyond the traditional culinary method of the pastry-baker, the Pastry Chef will show live how with a pre-production he could also join new lines of business with delivery, offering last minute service products. What is Pastelería 4.0? Having equipment with connectivity that allows us to obtain valuable data on our operations in real time, easily interpretable to make quick decisions and optimise business benefits.

Hall 7
Thu 7 12:00h - 12:45h Hall 7
12:15h
Round Table | Speaker's Corner Technology and Innovation

Artificial Intelligence in the HORECA sector

Jordi Bisbe Serra
Jordi Bisbe SerraDeclinamDirectorModerador/Presentador
Claudia De Sweemer Lloret
Claudia De Sweemer LloretBeSmartExecutive AccountSpeaker
Manel Morillo Prieto
Manel Morillo PrietoCongusto ConsultingConsulting PartnerSpeaker
Patricia Fernández
Patricia Fernández AECOCSpeaker

07-04-2022 12:1507-04-2022 13:00Europe/MadridArtificial Intelligence in the HORECA sector

Artificial intelligence is defined as "the combination of algorithms designed for the purpose of creating machines that have the same capabilities as human beings" and, in practice, it increases and improves our decision-making capacity, as we can assimilate a greater volume of data with the help of tools and implement actions and changes based on real data and statistics; not only on intuition. Clear and easy to implement examples will be presented in the Horeca sector, looking at how one can take advantage of NGEU aids to implement the solutions.

Hall 4
Thu 7 12:15h - 13:00h Hall 4
12:20h
Round Table | Live Arena Trends and News

FASE 2. The restaurant atmosphere. Key points of the comfort of the space

Rodrigo Domínguez-Sáez
Rodrigo Domínguez-Sáez Barra de IdeasDirectorModerador/Presentador
Natali Canas del Pozo
Natali Canas del PozoEl Equipo CreativoCo-founding Partner and Creative DirectorSpeaker
Jordi Carreras Muria
Jordi Carreras Muria Real Brand MusicMusic Curator/DJSpeaker

07-04-2022 12:2007-04-2022 13:00Europe/MadridFASE 2. The restaurant atmosphere. Key points of the comfort of the space

What are the key points to produce greater comfort in the business? On many occasions, the customer experience designed in restaurant and catering businesses does not take into account variables such as interior design and acoustic experience, and yet these can be two essential elements to improve the perception and reputation of our restaurant.

Live Hotel
Thu 7 12:20h - 13:00h Live Hotel
13:00h
Dialogue | Live Arena Trends and News

FASE 3. Designing gastronomic experiences from an anthropological perspective

Rodrigo Domínguez-Sáez
Rodrigo Domínguez-Sáez Barra de IdeasDirectorModerador/Presentador
Daniel Giganto Arias
Daniel Giganto AriasVamucaChief Operating Officer.Speaker

07-04-2022 13:0007-04-2022 13:30Europe/MadridFASE 3. Designing gastronomic experiences from an anthropological perspective

How should dining experiences be designed to meet customer expectations? Daniel Giganto, Vamuca Group’s Operations Director, has positioned the group's different premises in León residents top of mind and as an essential visit for guests and tourists.

Live Hotel
Thu 7 13:00h - 13:30h Live Hotel
13:00h
Showcooking | Live Moments Trends and News

A la minute and my way

Lluc Crusellas Capdevila
Lluc Crusellas CapdevilaEl Carme PastisseriaPastry ChefSpeaker

07-04-2022 13:0007-04-2022 13:45Europe/MadridA la minute and my way

At the age of 25, LLUC CRUSELLAS is a member of the young pastry chefs elite who are bringing a new vision of taste and aesthetics to the pastry shop. A great professional with an upward trajectory and a solid and contrasted training in great houses such as Espaisucre and Eric Ortuño. Today he is the head pastry chef at El Carme Pastisseria. His progress and his desire to learn led him in 2021 to be proclaimed the best chocolate maker in the country by winning the World Chocolate Master Spain and thus earning his place in the world final in October this year. @lcrusellas

Hall 7
Thu 7 13:00h - 13:45h Hall 7
13:30h
Round Table | Live Arena Business, Management and Marketing

FASE 4. How to improve the customer experience in delivery

Rodrigo Domínguez-Sáez
Rodrigo Domínguez-Sáez Barra de IdeasDirectorModerador/Presentador
Manel Morillo Prieto
Manel Morillo PrietoCongusto ConsultingConsulting PartnerSpeaker
Guillem Ontiveros
Guillem Ontiveros TelemakiCEOSpeaker
Sara Serantes
Sara Serantes FreshpertsCEOSpeaker

07-04-2022 13:3007-04-2022 14:10Europe/MadridFASE 4. How to improve the customer experience in delivery

One of the major booms in gastronomy in recent years has been the home delivery service. But despite the massive influx of businesses in this sales channel, the customer experience may not have been the best. How can we meet our customer's expectations in a service as difficult to control as home delivery?

Live Hotel
Thu 7 13:30h - 14:10h Live Hotel

Alimentaria & HOSTELCO
Exhibitors and Products Catalogue

The list of exhibiting companies is provisional and is updated constantly, so it is subject to change.

For this reason, we recommend you to check it frequently.

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