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The ForumGastronòmic Barcelona 2019 started this edition with the new space ForumLab, with the desire to become a pillar for gastronomic innovation. The innovation space welcomed different representatives of the sector in a transversal and holistic manner, consolidating itself as a benchmark both within the Gastronomic Forum and in the sector.
The FòrumLab space -co-organised between ElTenedor, the Alicia Foundation, the FòrumGastronòmic, and the Foodservice Cluster- presented a total of 28 conferences and a round table, in which a total of 35 experts from the business sector, culinary sector, academic sector, and agricultural sector took part. The presentations, which had both a practical and theoretical aspect, were divided into three main themes: digitalization (ElTenedor), sustainability (Alicia Foundation) and management and business (Cluster Foodservice).
Within the management and business block, promoted by the Foodservice Cluster, different models were presented that exemplified how to boost sales and increase profitability, as well as tools that increase the recurrence and loyalty of a business, through real cases of success.
In the first session, “What to do to sell more”, participated Alex Ros (restaurant Xarlot & Ilda ‘s Town Beer, associated with the Foodservice Cluster), who spoke about diversification in the beer sector, Sergi Mas (Sopa), which brought attendees to the world of vegetarian and healthy food, and Mariano Najles (Las Muns), with the presentation, focused on innovation focused on traditional products.
During the second day, under the title “What to do to earn more”, Sonia Gasa (Retailtech, associated to the Foodservice Cluster) explained how to dynamize the management of the offer to increase profitability, Gemma Vidal (UDON) treated from the point of view of her experience as human resources manager, the conversion into opportunities of personnel management problems, and Pedro Corredor (Hilton Hotels Resorts) analyzed the optimization of the kitchen as a way to maximize the benefits.
In the last session, entitled “Customer loyalty, the big challenge”, Daniel Requena (Imperfect Restaurant) focused on corporate social responsibility, while Juanjo Martínez (Lola & Co) explained how loyalty improves the profitability of a business in the digital era. Finally, Víctor Quintillà (Lluerna Restaurant) offered his vision as a chef and owner on the importance of the variety in supply to build customer loyalty.
