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The International Forum of Culinary Action Entrepreneurs! returns with new concepts for the management of the concepts of the agri-food and gastronomic sector.
This will be the third edition of the Forum that brings together Entrepreneurs and Professionals in the Gastronomic sector come from all over the world in San Sebastián.
For two days, the next February 1 and 2, the Basque Culinary Center Once again, it promotes this very interesting meeting of experiences that will base its focus on urban entrepreneurship, focusing on culinary action where the way in which you eat is produced and food is distributed in large cities.
Last November, the Forum held a meeting in Madrid to highlight the action carried out by different entrepreneurs, highlighting 9 success stories from the world of restoration and gastronomy, now it is the turn of experts in the gastronomic scene who They will base their presentations on their own business successes.
The visions of the Peruvian Chef Gastón Acurio, which has around thirty hospitality establishments across 13 different countries will be a clear example of geographic diversification, or the chef’s postulates José Avillez, They will focus us more on the concentration as it develops the activity in its 6 restaurants in the neighboring country of Portugal.
Many more concepts will be grouped within the entire program of activities for this International Forum of Culinary Action Entrepreneurs! where they will also participate Ricard Camarena, Fia Gulliksson, Trine Hanemann, Estanis Carenzo, Carles Tejedor, Rubén Valbuena, etc…
Great content based on Experiences
The current affairs of the moment will be very well represented and urban gastronomy concepts are increasingly revolutionary or disruptive, since the trend set in recent years in terms of innovation has made creativity overcome barriers and projects and businesses such as the FoodTrucks, Changing Restaurants, or a return to the origins with touches of modernity through the Vintage spaces or Shop-Restaurants.
There will also be no lack of accessories for all hospitality businesses such as financing, supplies, safety and hygiene, branding and marketing , etc.
- Financial ingredients for a successful business.
- Business models: coordinates for success.
- From said to fact: conceptualization of gastronomic projects.
- Business and design, new trends in sight.
- How to monetize an idea? Caught red handed.
- Personal branding: What is your brand?
A perfect call to share, learn about, discover and contribute ideas and trends through successes.