The first RATIONAL Expert Summit is over. A lot of participants from all over the world took the time to talk to other participants about sustainability, kitchen trends and the future of F&B. Industry-leading speakers gave insights into their work and were available for questions in the chat.
Find here all videos, the round table discussion and many other whitepapers and best practice cases for download.
| Topic | Download |
|---|---|
| Neo-Ecology – The Impact of Environmental Awareness on the Food Service Industry Oliver Feiler, Head of Market Intelligence RATIONAL AG The neo-ecology megatrend will affect both personal decisions and corporate strategies. Oliver Feiler will discuss how sustainability, environmental protection and climate change will shape food & beverage trends and hospitality. |
> Speaker video
> KTCHNrebel Article "Plant-based Food on the Rise" > KTCHNrebel Article "At Hilton, vegetables are the new meat" > KTCHNrebel Article "CBD: Game-changing hit or passing fad?" > Infographic Food waste > KTCHNrebel Article "Allergens in foodservice" |
| Decision Making in Complex and Volatile Times Christian Leder, Head of International Business Aon Schweiz AG Every decision is associated with risks. Christian Leder will discuss risk management strategies and practices for companies engaged in the business of hospitality. |
> Speaker video
> KTCHNrebel Article "New hygiene standards for hotels" |
| Topic | Neo-Ecology – The Impact of Environmental Awareness on the Food Service Industry Oliver Feiler, Head of Market Intelligence RATIONAL AG The neo-ecology megatrend will affect both personal decisions and corporate strategies. Oliver Feiler will discuss how sustainability, environmental protection and climate change will shape food & beverage trends and hospitality. |
| Download |
> Speaker video
> KTCHNrebel Article "Plant-based Food on the Rise" > KTCHNrebel Article "At Hilton, vegetables are the new meat" > KTCHNrebel Article "CBD: Game-changing hit or passing fad?" > Infographic Food waste > KTCHNrebel Article "Allergens in foodservice" |
| Topic | Decision Making in Complex and Volatile Times Christian Leder, Head of International Business Aon Schweiz AG Every decision is associated with risks. Christian Leder will discuss risk management strategies and practices for companies engaged in the business of hospitality. |
| Download |
> Speaker video
> KTCHNrebel Article "New hygiene standards for hotels" |
| Topic | Download |
|---|---|
| Automated Cooking Sequences with the New RATIONAL Cooking System Mohit Malhotra, International Key Account Culinary Excellence, RATIONAL International AG Breakfast can be a primary driver of hotel selection. Mohit Malhotra will demonstrate how to turn breakfast into a competitive advantage via consistent, easy, and varied food item execution. |
> Reference story IHG
> Reference story Premier Inn |
| The Key Trends affecting Food Manufacturers Globally Tim Whitehead, General Manager Cuisine Solutions MEA Particularly focusing on post-COVID strategies for bounce back and growth Tim Whitehead traces the questions - next to others - how the customer has changed post COVID, how to adapt and grow food safety and reassuring the customer. |
> Speaker video
> KTCHNrebel article "Latest food production trends" > Reference story gategroup |
| The Digital Way to Ensure Hygiene Safety Benjamin Nothaft, Food-to-go & Retail Specialist RATIONAL AG Increased hygiene requirements, documentation obligations and customer sensitivity make the case for new online solutions. Benjamin Nothaft shows how digital platforms and connectivity transform and enhance HACCP data, analysis and reporting. |
> Speaker video
> Reference video Nando’s > Infographic Food Safety > Whitepaper Food safety in the hospitality industry |
| Topic | Automated Cooking Sequences with the New RATIONAL Cooking System Mohit Malhotra, International Key Account Culinary Excellence, RATIONAL International AG Breakfast can be a primary driver of hotel selection. Mohit Malhotra will demonstrate how to turn breakfast into a competitive advantage via consistent, easy, and varied food item execution. |
| Download |
> Reference story IHG
> Reference story Premier Inn |
| Topic | The Key Trends affecting Food Manufacturers Globally Tim Whitehead, General Manager Cuisine Solutions MEA Particularly focusing on post-COVID strategies for bounce back and growth Tim Whitehead traces the questions - next to others - how the customer has changed post COVID, how to adapt and grow food safety and reassuring the customer. |
| Download |
> Speaker video
> KTCHNrebel article "Latest food production trends" > Reference story gategroup |
| Topic | The Digital Way to Ensure Hygiene Safety Benjamin Nothaft, Food-to-go & Retail Specialist RATIONAL AG Increased hygiene requirements, documentation obligations and customer sensitivity make the case for new online solutions. Benjamin Nothaft shows how digital platforms and connectivity transform and enhance HACCP data, analysis and reporting. |
| Download |
> Speaker video
> Reference video Nando’s > Infographic Food Safety > Whitepaper Food safety in the hospitality industry |
| Topic | Download |
|---|---|
| Restaurant Concepts for Unique Guest Experience Paul Webster, VP Business Development Livit Operational efficiency and resource optimization increase the profitability of restaurants, but that’s only part of the equation for success. Paul Webster will discuss how to design an outstanding guest experience by uncovering insights and developing a sound strategy. |
> Speaker video
> KTCHNrebel Article "Gastronomy pro - Tips for the F&B future" > KTCHNrebel Article "The Heart of the Hotel" > KTCHNrebel Article "How to become an outstanding brand" |
| Step-by-Step: Authentic Cooking and Methods Christian Pratsch, Corp. Director, Culinary Development & Operations Norwegian Cruise Line Holdings Ltd. How does a good culinary idea get on the plate of a guest? Christian Pratsch traces the process from brainstorming to approval, to training and implementation across every kitchen. |
> Speaker video
> Reference story Crystal River |
| Simple Steps to Advance your F&B Business Christopher Barber, Director CB Food Solutions Few businesses can hire consultants to identify and analyse areas ripe for improvement. So, how can you audit and improve your operations? Christopher Barber shares insider knowledge on how to understand and improve margins without compromising your business. |
> Speaker video |
| Topic | Restaurant Concepts for Unique Guest Experience Paul Webster, VP Business Development Livit Operational efficiency and resource optimization increase the profitability of restaurants, but that’s only part of the equation for success. Paul Webster will discuss how to design an outstanding guest experience by uncovering insights and developing a sound strategy. |
| Download |
> Speaker video
> KTCHNrebel Article "Gastronomy pro - Tips for the F&B future" > KTCHNrebel Article "The Heart of the Hotel" > KTCHNrebel Article "How to become an outstanding brand" |
| Topic | Step-by-Step: Authentic Cooking and Methods Christian Pratsch, Corp. Director, Culinary Development & Operations Norwegian Cruise Line Holdings Ltd. How does a good culinary idea get on the plate of a guest? Christian Pratsch traces the process from brainstorming to approval, to training and implementation across every kitchen. |
| Download |
> Speaker video
> Reference story Crystal River |
| Topic | Simple Steps to Advance your F&B Business Christopher Barber, Director CB Food Solutions Few businesses can hire consultants to identify and analyse areas ripe for improvement. So, how can you audit and improve your operations? Christopher Barber shares insider knowledge on how to understand and improve margins without compromising your business. |
| Download | > Speaker video |
| Topic | Downloads |
|---|---|
| F&B Developments & Challenges of Today and the Future Michael Butler, Freelance Consultant F & B Martin B. Jones, F&B Consultant Benjamin Nothaft, Food-to-go & Retail Specialist RATIONAL AG Moderator: Nicolas Makowski, Senior Vice President RATIONAL International AG |
> Speaker video
> KTCHNrebel Article "EPOS" > KTCHNrebel Article "Stay in or take away" > KTCHNrebel Article "Welcome to the future" > KTCHNrebel Article "Checking into tomorrow - the hotels of the future" |
| Topic | F&B Developments & Challenges of Today and the Future Michael Butler, Freelance Consultant F & B Martin B. Jones, F&B Consultant Benjamin Nothaft, Food-to-go & Retail Specialist RATIONAL AG Moderator: Nicolas Makowski, Senior Vice President RATIONAL International AG |
| Downloads |
> Speaker video
> KTCHNrebel Article "EPOS" > KTCHNrebel Article "Stay in or take away" > KTCHNrebel Article "Welcome to the future" > KTCHNrebel Article "Checking into tomorrow - the hotels of the future" |