Speaker’s Corner

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

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.

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.

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.

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?

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.

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!

“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”.

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.

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.

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.

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.

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.

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.