Over 300 attendees from 53 countries attended the online event. In the first lecture, food trend expert from Austria, Hanni Rutzler discussed Future Food – How mankind will feed itself in the future. Her key message was about the trend for meat substitutes. Hanni advised that restaurant owners and hoteliers must find a focus to stand out.
Next the US hospitality expert, Anna Dolce, spoke about emotion and customer loyalty in How to turn guests into regular customers. Anna discussed inspiring regular customers each time they visit, and turning them into ambassadors for your venue.
The event was rounded off with a Hospitality Trends talk with Jesper Efferbach, designer, influencer and consultant from the international tableware industry, Jeff&Co Group from Denmark, and Dave Turner, US journalist for TabletopJournal.
The two speakers discussed the changes that the pandemic created for the HoReCa industry and how to deal with them. Dave explained: “Creativity was and still is in demand. During the pandemic, it was about customer loyalty and adapting to their desires, keyword takeaway. Now it’s about emphasising the experience of going to a restaurant and focusing on hospitality.”
Jesper emphasised regionality: “The origin and cultivation of food is just as important today as the interaction with the staff. A good atmosphere in the restaurant should be just as present as proof of the origin of ingredients. Vegetarian and vegan products and dishes are also experiencing an upward trend and equally belong to the sustainability category.”
The discussions with Anna and Jesper and Dave, are available free of charge HERE.
