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 |
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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 |
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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 |
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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 |
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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" |
Markus Paschmann is a member of the RATIONAL AG Executive Board, and has global responsibility for Marketing and Sales. Prior to joining RATIONAL in 2013, he held executive leadership positions at various international technology firms.
Christian Leder is a passionate, dynamic and versatile business-oriented risk and insurance expert. Based in Zurich, he has over 30 years of management experience helping clients with strategic and operational risk and insurance systems.
The sociologist and philosopher leads a team responsible for systematically gathering and analyzing customer requirements, product requirements and trends within the food service equipment industry. He delivers insights to support a thorough, timely, data based and cost effective decision-making process.
Passionate about catering and commercial kitchen operational excellence, this recognized subject matter expert advances the culinary operations of international contract foodservice companies. His speciality is design, education and technology with a focus on Marine, catering and hotels.
Tim Whitehead posseses varied experience across the food & beverage industry with special expertise in catering, meat, management, business development and culinary pursuits. In his leadership role at Cuisine Solutions, the leading worldwide authority on sous-vide, he advances the adoption of sous-vide food products around the world.
Benjamin Nothaft works with retailers and specialists across the globe on implementing modern hot food solutions. Benjamin identifies new business concepts, uncovers digital trends and translates these possibilities into future-ready digital kitchen management systems.
Paul Webster is part of the world's leading brand strategic consultancy & advisory firm for the F&B industry. The company is active in over 40 countries and every 8 hours a Livit™ designed experience opens somewhere in the world. He is an expert in guest experience and his strategic focus is on both new brand creation and the refresh, re-positioning or elevation of existing brands in need of relaunch.
European trained, Certified Master Chef with 20+ years of experience and diverse experiences that includes executive committee membership, opening a luxury resort, leading workers under a collective bargaining agreement, working on privately owned yacht and cruise ships with international itineraries, and accomplishing it all with the highest standards.
Chris Barber is a food and beverage expert and award winning chef, restaurateur and hotelier. He has been a journalist, a tutor for top global business schools and now a consultant for the past 15 years. He specialized in concept creation, problem resolution and ways to make a good business even better.
Michael Butler is a hospitality industry leader and influencer with corporate strategic oversight and accountability for Hyatt International within the Europe and the India regions. Butler’s core focus is to develop and improve business results within the life style, luxury, upper scale and select service food and beverage operations.
After five years with Accor and 18 years at Starwood in VP of F&B roles, this industry leader with global experience now focuses on predicting what luxury consumers really want and then transforming insights into award-winning concepts that are also consistent commercial successes.
With over 15 years of professional experience at RATIONAL, the global leader in multifunctional kitchen equipment, Nicolas Makowski has seen almost every size of kitchen, supported the most varied concepts with cooking systems and learned that nothing is as transient as a food trend.
The RATIONAL Group is the world market and technology leader in the field of hot food preparation for professional kitchens. Founded in 1973, the company employs more than 1,300 people in Germany and a total of around 2,300 worldwide.
The primary objective of the company is to always offer its customers maximum benefits. Internally RATIONAL is committed to the principle of sustainability, expressed in its policies on environmental protection, leadership and social responsibility. Year after year, numerous international awards testify to the exceptional quality of RATIONAL’s work.
KTCHNrebel is an international online magazine for professional chefs that want to make a difference.
It’s all about ideas, innovations, and trends happening in our loud, messy, fabulous kitchen lives. We profile role models, discuss current issues, and look to the future. KTCHNrebel is aimed at everyone who pours their heart and soul into their kitchen, serves up pop culture and is greedy for something new. Publishers KTCHNrebel and RATIONAL AG love anyone who reads, likes and shares. And: Let us know your opinion. Only then can we strike a chord with you.
Proud winner of the Digital Communication Awards 2019 and Deutsche Preis für Onlinekommunikation 2019 (silver).