25 CONCEPTS FOR UNDERSTANDING THE FUTURE based on management-strategy-technology-talent-digitisation

4:15 pm Opening ceremony of the Forum presented by Manu Balanzino (5 minutes)
4:20 pm RAMON DIOS

The magic formula: innovation + management + team

There are no magic formulas! Only constant action leads us to achieve the objectives we want for our restaurant. That is, if you will, the real magic formula. We usually confuse efficiency (doing things well) with efficacy (doing things that get us closer to our goals) so we can spend thousands of hours in our restaurants without making any progress. To get out of this “hamster wheel” in which most hoteliers find themselves, we need to stop and regain a 360º view of our business, with a system to focus on four critical areas. Innovation, as it is the origin of everything; an effective marketing plan, as marketing is the “loudspeaker” of our innovation; proper management and a team, which gives us the system for transmitting all of the above. And when the four legs of our system are aligned and running, what do we do? Start over, as the cycle of focus has to be permanent. If not, one of our competitors will be doing that instead of us.

4:50 pm EVA BALLARIN

Strategy and innovation as ingredients for success

In an environment as competitive and changing as catering, no one questions the need to drive growth and make a significant difference in the marketplace. It is necessary to find a different way to compete in the markets: avoiding competition in order to find an environment in which a restaurant has value for the customer. It is time to look at and understand the sector in which you compete in order to know how to improve your position in it, understanding the power of the customer, the supplier, the entry barriers and the business threat that can displace you in the customer’s preferences, measuring the rivalry between you and your competitors – which are the factors that define the true potential of a business and its profitability – and involving you in innovation in the corporate culture, the development of new competitive advantages and the generation of relevant changes in the organisation. In this talk, I will share an easy analysis methodology for taking the first step towards strategically managing the restaurant.

5:20 pm OSCAR CARRION

Smart Employer Branding: the new vision for attracting and retaining talent

Today’s restaurateurs are obliged to make the most of their human capital; it is their biggest expense item. Attracting profiles that allow us to quickly achieve the desired productivity and ensuring that they stay with us is a difficult challenge. In addition, restaurateurs are faced with a new labour market where everything changes profoundly and at a furious pace. If we want to compete for the best, we need to think about creating a Smart Employer Branding strategy for our business. I will show you how to take the steps required in this talk.

5:50 pm BEATRIZ ROMANOS

On demand technology: transformation of the food service industry

In this talk, I will analyse the technological trends that are impacting or have the potential to impact the HoReCa sector. Artificial intelligence, virtual assistants, mixed reality formats, even robotisation, are entering different areas of a restaurant’s business and have the ability to improve business efficiency, create new user experiences, foster employee loyalty or even generate new business models. An increasingly aware population and the emergence of increasingly affordable methods and technologies are opening up the way to concepts such as personalised and precision nutrition.  New mobility may shake the foundations of the travel channel and, moreover, open up a whole range of new opportunities for the on-the-go consumer experience. The boom in new alternative foods to meat, dairy products, eggs and even seafood is coming with the aim of crossing the border of specialised concepts (vegan-healthy) to find its way onto all kinds of menus. Behind this boom, we find technologies and production methods that are increasingly sophisticated and accessible to all types of producers.  The challenge: how to make these new lifestyles compatible with a sustainable, cost-effective and consumer-friendly restaurant service.

6:20 pm FEDERICO FRITZSCH

5 keys and trends in digital management

Technology has entered restaurants in the areas of  facilitating orders, pricing, evaluating wastage, managing inventories, preparing reports, calculating the theoretical consumption of your restaurant and comparing it to real consumption, identifying the reasons for unjustified losses of raw materials, with detailed reports on purchases, price variations, stock differences with an immediacy unknown until now… and all that, from your smartphone. This is just one part of the new emerging ecosystem of companies that are taking advantage of technology to help improve profitability and that we will analyse in this talk, where we will discover the 5 keys and most relevant trends of this digital back-front office transformation, your new ally in management.

6:50 pm Closing ceremony of the Forum presented by Manu Balanzino (5 minutes)