RestArt Forum 2018: Exciting Restaurateur Event

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Speakers at RestArt Forum 2018 in Kyiv

A unique forum was held on September 26-27 at the Pochayna Event Hall in Kyiv with the participation of the world-famous restaurant industry speakers. They shared their views on the most relevant news relating to building an empire from one restaurant to the network, kitchen management, creating interesting concepts, profitability and capitalization of the restaurant business.

The first day marked the following speakers:

Albert Adria in KyivAlbert Adria with the theme: “From kitchen management to creating the best restaurants in the world”

Cases: El Bulli, Tickets, el Nino Viejo, Hoja Santa, Bodega 1900, Pakta, Enigma, Heart.

Doug Satzman in from New YorkTeleconference from New York - Doug Satzman with the theme: “Building empires. From one restaurant to the chain”

Cases: Starbucks, Le Pain Quotidien, Joe Coffee Company.

Alan Yau in KyivAlan Yau with the theme: “Boutique restaurants. Eating as a business. Formats, profitability, capitalization”

Case studies: Wagamama, Hakkasan, Busaba Eathai, Yauatcha, Princi, Park Chinois, Babaji, Yamabahce.

Simon Taylor in KyivSimon Taylor with the topic: “Rules for a profitable restaurant brand”

Cases: Conde Nast Restaurants, Bacardi, Swipe Right Experience Afterwards a discussion panel was held to give all the speakers a chance to speak about their mistakes and challenges that led to success.

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Chef Reginald Ioos works at the Kyiv RestArt 2018 Festival

Reginald Ioos Talks about Michelin Stars, Le Cordon Bleu and Varenyky

A Frenchmen with Belgian roots, Reginald Ioos got the best from the two countries: he worked at the two Michelin-starred restaurant in Brussels and at the top five hotels in Paris while also cooking for French ministers. Nowadays, Chef Ioos teaches at Le Cordon Bleu, one of the most prestigious culinary schools in the world. Destinations met with Reginald in his natural surrounding - in the kitchen while he prepared for the upcoming culinary class at the RestArt Forum in Kyiv.

On the following day, the RestArt program divided guests into participants of masterclasses and private sessions that were held at the same time.

The masterclasses (Chefs Lab) were led by:

Ben OrpwoodBen Orpwood / Gordon Ramsay Group - “Trends on a plate - from vegetables to dessert”

Reginald IoosReginald Ioos / Le Cordon Bleu - Lecture and masterclass “Poultry on the menu”

At the closed sessions (Managers Lab) visitors had a chance to communicate with:

Simon Taylor - "Branding successful restaurants, trends, global brands, creation, development, adaptation and monetization"

Albert Adria - Talking on equal terms - “Chef - inspired creator or calculating manager”

Alan Yau - Talking on equal terms - “Evaluation of trends and adaptation to your guest”

Each block ended with a thematic discussion of specialists on the topics.

This year, the RestArt Forum was visited by more than 2290 guests from Ukraine, Russia and Kazakhstan. Many restaurateurs noted that this event is much larger than those that took place in Ukraine earlier.

The RestArt Forum has become a high-profile international event, which confirms that the Ukrainian restaurant community is striving to reach the world level thanks to its innovations, technologies and methods.

All presentations, videos and photographs will be available soon on the site restart.show and in social networks.

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Story about Ukrainian Cossack and Coffee in Europe

Story about Ukrainian Cossack and Coffee in Europe

Many coffee fans know that their favorite drink came to Europe from the East. But not all of them are familiar with the fact that it has been Yuriy Kulchitskiy, a Ukrainian Cossack, who taught Europeans to drink coffee. Kulchitskiy established coffee tradition in Vienna more than three centuries ago. First, Vienna dwellers showed skeptical attitude to authentic Turkish drink, especially considering long-lasting war with Turkey.

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