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Schedule

The Events Bar

29

JUN

9:45 - 10:30

Restaurants and Franchises

From letter to screen

By: Camilo Nova | Position: Founder and CEO Axiacore
Has COVID-19 really transformed the restaurant industry, or has it just accelerated an evolution that was already inevitable? A look at the digital transformation of restaurants.

17

NOV

2:30 PM

Restaurants and Franchises

The importance of data in decision making
in the gastronomic establishment

By: Jairo Esteban Garcia | Position: CEO Alabama
Know the importance of having the data of your guests. Plus what data is important and how you can use it

17

NOV

3:00 PM

Restaurants and Franchises

Digital gastronomy and hidden kitchens

By: Juan Luis Vera | Position: Founder of Peru Mix
Digital gastronomy, restaurants and technology: three keywords to develop successful business models in the new normal.

17

NOV

3:58 PM

Restaurants and Franchises

Digital transformation and omnichannel

By: Francisco Tosso M. | Position: Country Managing Director - Alsea Colombia
Omnichannel is today an imperative for gastronomic establishments. Learn about the tools to achieve it.

17

NOV

4:30 PM

Restaurants and Franchises

How to convey the experience beyond the digital menu

By: Diego Marciales M. | Position: Chef
Eating goes far beyond the simple act of eating food. The digital age we live in has been useful to expand the information around restaurants, but this implies that the client wants to perceive more of the chosen place. Elements such as packaging or tableware reflect the personality of our establishments.

17

NOV

5:15 PM

Restaurants and Franchises

Profitability of the menu and the kitchen from a local basic ingredient

By: Victor Jose Diez | Position: Federal Rice Chef
In Colombia we have a wide variety of local ingredients that are within the best quality standards worldwide and that allow us to have an exuberant gastronomy. One of them and of great local production is rice. A premium rice: quality, with history and denomination of origin, can be key to making the operation of a professional kitchen profitable.

18

NOV

2:08 PM

Chocolate, Pastry & Bakery

Teach to build loyalty: Creating community in virtuality

By: José Manuel Ivorra | Position: CEO Panpillon
One of the most effective ways to build a loyal customer base is to share recipes and knowledge with them. How to create a community of followers?

18

NOV

2:35 PM

Chocolate, Pastry & Bakery

Keys to create a vegan pastry menu

By: Laura Castro | Position: Founder confectioner of Kurapura
International trends dictate the arrival of plant-based products. One of the universes to explore is that of confectionery. Learn more about vegan ingredients for desserts.

18

NOV

3:20 PM

Chocolate, Pastry & Bakery

How to strengthen entrepreneurship
confectioners?

By: Juliana Alvarez | Position: Pastry chef
A talk with one of the most influential confectioners in Colombia with tips and useful information to start and strengthen confectionery businesses.

18

NOV

3:53 PM

Chocolate, Pastry & Bakery

Post-pandemic baking

By: Jacobo Alvarez | Position: Creator and founder of Don Jacobo
What does the consumer want after the pandemic and confinement? A review of the future challenges of gastronomy

18

NOV

4:37 PM

Chocolate, Pastry & Bakery

LEAN and productivity practices for the Horeca sector

By: Mauricio Rojas | Position: Expert in LEAN transformation
Learn to apply the latest trends in efficiency and agility in purchasing and quality processes for companies in the Horeca sector

17

NOV

2:08 PM

Restaurants and Franchises

From letter to screen

By: Camilo Nova | Position: Founder and CEO Axiacore
Has COVID-19 really transformed the restaurant industry, or has it just accelerated an evolution that was already inevitable? A look at the digital transformation of restaurants.

17

NOV

2:30 PM

Restaurants and Franchises

The importance of data in decision making
in the gastronomic establishment

By: Jairo Esteban Garcia | Position: CEO Alabama
Know the importance of having the data of your guests. Plus what data is important and how you can use it

17

NOV

3:00 PM

Restaurants and Franchises

Digital gastronomy and hidden kitchens

By: Juan Luis Vera | Position: Founder of Peru Mix
Digital gastronomy, restaurants and technology: three keywords to develop successful business models in the new normal.

17

NOV

3:58 PM

Restaurants and Franchises

Digital transformation and omnichannel

By: Francisco Tosso M. | Position: Country Managing Director - Alsea Colombia
Omnichannel is today an imperative for gastronomic establishments. Learn about the tools to achieve it.

17

NOV

4:30 PM

Restaurants and Franchises

How to convey the experience beyond the digital menu

By: Diego Marciales M. | Position: Chef
Eating goes far beyond the simple act of eating food. The digital age we live in has been useful to expand the information around restaurants, but this implies that the client wants to perceive more of the chosen place. Elements such as packaging or tableware reflect the personality of our establishments.

17

NOV

5:15 PM

Restaurants and Franchises

Profitability of the menu and the kitchen from a local basic ingredient

By: Victor Jose Diez | Position: Federal Rice Chef
In Colombia we have a wide variety of local ingredients that are within the best quality standards worldwide and that allow us to have an exuberant gastronomy. One of them and of great local production is rice. A premium rice: quality, with history and denomination of origin, can be key to making the operation of a professional kitchen profitable.

18

NOV

2:08 PM

Chocolate, Pastry & Bakery

Teach to build loyalty: Creating community in virtuality

By: José Manuel Ivorra | Position: CEO Panpillon
One of the most effective ways to build a loyal customer base is to share recipes and knowledge with them. How to create a community of followers?

18

NOV

2:35 PM

Chocolate, Pastry & Bakery

Keys to create a vegan pastry menu

By: Laura Castro | Position: Founder confectioner of Kurapura
International trends dictate the arrival of plant-based products. One of the universes to explore is that of confectionery. Learn more about vegan ingredients for desserts.

18

NOV

3:20 PM

Chocolate, Pastry & Bakery

How to strengthen entrepreneurship
confectioners?

By: Juliana Alvarez | Position: Pastry chef
A talk with one of the most influential confectioners in Colombia with tips and useful information to start and strengthen confectionery businesses.

18

NOV

3:53 PM

Chocolate, Pastry & Bakery

Post-pandemic baking

By: Jacobo Alvarez | Position: Creator and founder of Don Jacobo
What does the consumer want after the pandemic and confinement? A review of the future challenges of gastronomy

18

NOV

4:37 PM

Chocolate, Pastry & Bakery

LEAN and productivity practices for the Horeca sector

By: Mauricio Rojas | Position: Expert in LEAN transformation
Learn to apply the latest trends in efficiency and agility in purchasing and quality processes for companies in the Horeca sector

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Professional Elite is a brand that offers hygiene and cleaning solutions to the market outside the home.

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Don't miss the Expo La Barra business conference

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