2022 Activities programme

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

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.

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

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.

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?

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.

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.

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.

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.

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.

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.

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?

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.

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.

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.

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.

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.

Talk on digitalisation and sustainability.

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.

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.

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

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?

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

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.

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?

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.

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?

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!

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.

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.

“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”.

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?

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.

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.

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.

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.

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.

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

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.

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

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.

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

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.

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.

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.

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.

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.

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

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?

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.

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.

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.

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.

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.

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.

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

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.

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

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?

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.

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.

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.

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.

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.

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