Heleri is an F&B Strategist and the Consulting Editor of SUPPER Magazine, an international publication covering global hospitality food and beverage, so she is well placed to be chairing the seminar sessions at TO THE TABLE Europe.
Deconstructing successful hotel restaurant design and taking a closer look at what hotels need to do in order to remain competitive. Craig leads the global design team for Europe at Marriott International, so is well placed to share his perspective on this, while Ben Webb is an award winning designer focused on restaurants and bars, so together they will cover the innovation and vision required.
Martin and Gustaf bring a wealth of industry knowledge and experience to this panel, as we highlight the key challenges facing the industry they will share their wisdom and discuss solutions.
Jozef will explain multi-sensory gastronomy, the way we process flavour and dining experiences in the mind. He will explore the scientific research that has been championed by leading psychologists from Oxford University and how this collaboration is resulting in more engaging, personal and unique dining experiences. He is also finding ways to channel this research towards building more sustainable food systems that encourage people to make more nutritious and sustainable food choices.
A common challenge within the hospitality is the shortage of skilled and experienced staff . In this session we will examine the best ways to recruit and retain, what sort of training and experience is relevant for the future and how education institutes and in-house training programmes can complement each other. Through collaboration, we can address discrepancies between coursework and the realities of HR practices.