Highlights of INTERNORGA

Programme overview

Programme overview

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Programme in detail INTERNORGA 2017

16.03.2017
09:30 - 18:00
Mehr! Theater am Großmarkt, Hamburg - The 36th International Foodservice-Forum

36th INTERNATIONAL FOODSERVICE-FORUM

17.03.2017
10:00 - 18:00
Hall B4 UF - Newcomer´s Area

Newcomers' Area: The source of innovation and hotspot for innovative products and foodservice concepts.

10:00 - 18:00
Skywalk (crossing A1-B1) - Skywalk Table

SKYWALK Table: Table Top Trends and ideas will be spectaculary staged on a 30 meter long table.

10:00 - 18:00
Hall B6.1 - BACK Stage

BACK Stage: Nachwuchswettbewerb der Konditoren-Innnung Hamburg

„Kannapin Cup“, ehemals „Beste Torte“
10:00 - 18:00
Foyer East - Café Future

Café Future: Hospitality-Lounge and Think-Tank for foodservice professionals

10:00 - 18:00
Foyer South - Confectionery Art

Confectionery Art: Confectioner´s & Café

Meeting Point for the confectionary craft with demonstrations. Confectionary competition.
10:30
Forecourt Central Entrance - Food Truck Village

Trucker´s Talk: Getting started - how to get going in food truck business.

Casita Oaxaca, Golden Monkeys & SuBu Sushi Burrito
11:00
Hall A2 - European Pizza Championship

European Pizza Championship: Focus on direct dough mix

Pizza made easy with Certified Master Instructors of Scuola Italiana Pizzaioli. The direct dough mix is the first step to make a good Italian pizza. Pizza school for everybody!
11:00
A2.FG.07 - Grill & BBQ Court

Grill & BBQ Court: 0-980°C in 30 Seconds: The New Way to Grill

Company: Napoleon Grills
11:00
Hall B6 - Baker´s Blue Box

Baker´s Blue Box: DBZ magazin

Cashless payment at the baker’s shop
11:30 - 12:00
Hall B2 ground floor - Pink Cube

Pink Cube: New international trends, facts and news

• The digital revolution
• Social food – foodies & bloggers as an opportunity
• Inspirational concepts on food & beverage
12:00
Forecourt Central Entrance - Food Truck Village

Trucker´s Talk: Choosing the right food truck. What to look out for in fittings & fixtures.

ROKA-WERK
12:30
Hall B6 - Baker´s Blue Box

Baker´s Blue Box: DBZ magazin

Criteria for choice of location
Oliver Vogt
Company: Gehrke econ
13:00
A2.FG.07 - Grill & BBQ Court

Grill & BBQ Court: Dry Aged: Highest Quality for Restaurateurs and Caterers

Company: Vinzenzmurr – 'Die Traditionsmetzgerei' (The Traditional Butcher)
13:00 - 13:30
Hall B2 ground floor - Pink Cube

Pink Cube: Staging concepts

• BBQ & friends
• Romantic versus high tech
• Purism versus provocation
14:00
Hall B4 upper floor - CRAFT BEER Arena

CRAFT BEER Arena: The glass is key to perfect flavour

SPIEGELAU craft beer glass test
14:00
Hall A2 - European Pizza Championship

European Pizza Championship: Focus on direct dough mix

Pizza made easy with Certified Master Instructors of Scuola Italiana Pizzaioli. The direct dough mix is the first step to make a good Italian pizza. Pizza school for everybody!
14:00
Hall B6 - Baker´s Blue Box

Baker´s Blue Box: DBZ magazin

Cashless payment at the baker’s shop
14:30 - 15:00
Hall B2 ground floor - Pink Cube

Pink Cube: New international trends, facts and news

• The digital revolution
• Social food – foodies & bloggers as an opportunity
• Inspirational concepts on food & beverage
15:00 - 16:30
Foyer East UF - Gastro Start Up

Gastro Start Up Final: The 6 finalist compete in a Live Challenge

Moderation: Tim Mälzer
15:00
A2.FG.07 - Grill & BBQ Court

Grill & BBQ Court: BBQs & Grills: Effective Applications in Outdoor Gastronomy

Company: Broil King Grills
15:30
Hall B6 - Baker´s Blue Box

Baker´s Blue Box: DBZ magazin

Criteria for choice of location
Oliver Vogt
Company: Gehrke econ
16:00
Hall B4 upper floor - CRAFT BEER Arena

CRAFT BEER Arena: Relevance of craft beer for drinks wholesaling

Securing availability for restaurants and food service
Chair: Peter Eichhorn (Journalist and writer on beer)

Panellists: Volker Schnocks (Managing Director Hamburg Beer Company GmbH)

Bjarne Mark Hoier (Managing Director One Pint GmbH)

Dirk Schönzart (Managing Director Neue Bierkultur GmbH)

Günter Kommerowski ((Managing Director Nordmann Strelow GmbH & Co. KG)
16:00
Hall A2 - European Pizza Championship

European Pizza Championship: Focus on direct dough mix

Pizza made easy with Certified Master Instructors of Scuola Italiana Pizzaioli. The direct dough mix is the first step to make a good Italian pizza. Pizza school for everybody!
16:00
Forecourt Central Entrance - Food Truck Village

Trucker´s Talk: First one, then two, then three…? Scaling your fleet.

Hackbaron, Vincent Vegan & Thai Wok
16:00 - 16:30
Hall B2 ground floor - Pink Cube

Pink Cube: Staging concepts

• BBQ & friends
• Romantic versus high tech
• Purism versus provocation
17:00
A2.FG.07 - Grill & BBQ Court

Grill & BBQ Court: Barbecuing 2.0: Trends & Techniques

Company: Grill Kontor Hamburg
18.03.2017
10:00 - 18:00
Hall B4 UF - Newcomer´s Area

Newcomers' Area: The source of innovation and hotspot for innovative products and foodservice concepts.

10:00 - 18:00
Skywalk (crossing A1-B1) - Skywalk Table

SKYWALK Table: Table Top Trends and ideas will be spectaculary staged on a 30 meter long table.

10:00 - 18:00
Foyer East - Café Future

Café Future: Hospitality-Lounge and Think-Tank for foodservice professionals

10:00 - 18:00
Foyer South - Confectionery Art

Confectionery Art: Confectioner´s & Café

Meeting Point for the confectionary craft with demonstrations. Confectionary competition.
10:30
South Entrance, upper floor - FH Nord (Meeting butcher´s trade)

FH Nord: 3 Wurstsorten auf dem Prüfstand

Die FH Nord Fachjury bewertet live die von den Fleischereifachgeschäften eingesandten Spezialitäten.
10:30
Forecourt Central Entrance - Food Truck Village

Trucker´s Talk: From TV onto the road - how the story continued from the "Chefs Caravan" series (Sat.1 TV)

Die Geschmacksträger
10:30 - 12:00
Hall B6.1 - BACK Stage

BACK Stage: Kuvertüre & Zucker zum Thema Hochzeit

Presented by: Joachim Habiger, Cook and confectioner
11:00
Hall A2 - European Pizza Championship

European Pizza Championship: What is mother yeast? How to prepare it and how to use it?

Recipes with mother yeast using cereal flour or stone grounded flour. The second step to make a good Italian pizza is the knowledge of ingredients, the mother yeast is a basical and natural ingredient of our pizza.
11:00
A2.FG.07 - Grill & BBQ Court

Grill & BBQ Court: Barbecuing 2.0: Trends & Techniques

Company: Grill Kontor Hamburg
11:00
Hall B6 - Baker´s Blue Box

Baker´s Blue Box: Filialmanagement

Opening a major outlet
Frank Schmitz
Company: bsc Konzepte
11:30 - 12:00
Hall B2 ground floor - Pink Cube

Pink Cube: New international trends, facts and news

• The digital revolution
• Social food – foodies & bloggers as an opportunity
• Inspirational concepts on food & beverage
12:00
Forecourt Central Entrance - Food Truck Village

Trucker´s Talk: Choosing the right food truck. What to look out for in fittings & fixtures.

ROKA-WERK
12:15 - 12:45
Hall B6.1 - BACK Stage

BACK Stage: Konditorei trifft facebook

Präsentation und Verkostung von Produkten aus der Konditorei inkl. Veröffentlichung bei facebook.
T. Gräper, N. Siems, C. Krimphove
12:30
Hall B6 - Baker´s Blue Box

Baker´s Blue Box: DBZ magazin

Trends in shopfitting
Trond Patzphal, Publisher INGER, in discussion with shop fitters and trend researchers
Company: INGER Publishing house
13:00
A2.FG.07 - Grill & BBQ Court

Grill & BBQ Court: 0-980°C in 30 Seconds: The New Way to Grill

Company: Napoleon Grills
13:00 - 13:30
Hall B2 ground floor - Pink Cube

Pink Cube: Staging concepts

• BBQ & friends
• Romantic versus high tech
• Purism versus provocation
13:00 - 13:45
Hall B6.1 - BACK Stage

BACK Stage: Essbare Teeprodukte - Teil 1

Junge selbständige Konditoren präsentieren Süßes aus der Konditorei
M. Thobaben
14:00
Hall B4 upper floor - CRAFT BEER Arena

CRAFT BEER Arena: The glass is key to perfect flavour

SPIEGELAU craft beer glass test
14:00
Hall A2 - European Pizza Championship

European Pizza Championship: What is mother yeast? How to prepare it and how to use it?

Recipes with mother yeast using cereal flour or stone grounded flour. The second step to make a good Italian pizza is the knowledge of ingredients, the mother yeast is a basical and natural ingredient of our pizza.
14:00 - 14:45
Hall B6.1 - BACK Stage

BACK Stage: Essbare Teeprodukte - Teil 2

Junge selbständige Konditoren präsentieren Süßes aus der Konditorei
M. Thobaben
14:00
Hall B6 - Baker´s Blue Box

Baker´s Blue Box: Filialmanagement

Optimal outlet organisation
Magdalena Pietraszek
Company: bsc Konzepte
14:30 - 15:00
Hall B2 ground floor - Pink Cube

Pink Cube: New international trends, facts and news

• The digital revolution
• Social food – foodies & bloggers as an opportunity
• Inspirational concepts on food & beverage
15:00
Hall B4 upper floor - CRAFT BEER Arena

CRAFT BEER Arena: Sweet food and craft beer - food pairing

Maisel&Friends and Valhrona combine chocolate with beer specialities
15:00
A2.FG.07 - Grill & BBQ Court

Grill & BBQ Court: Dry Aged: Highest Quality for Restaurateurs and Caterers

Company: Vinzenzmurr – 'Die Traditionsmetzgerei' (The Traditional Butcher)
15:00 - 17:00
Foyer East UF - Next Chef Award

Next Chef Award with Johann Lafer: Live heats

Cooking competion with daily live challenges.
15:00 - 15:45
Hall B6.1 - BACK Stage

BACK Stage: Frivole Konditorei

Junge selbständige Konditoren präsentieren Süßes aus der Konditorei
U. Odenwald
15:30
Hall B6 - Baker´s Blue Box

Baker´s Blue Box: Filialmanagement

Opening a major outlet
Frank Schmitz
Company: bsc Konzepte
16:00
Hall A2 - European Pizza Championship

European Pizza Championship: What is mother yeast? How to prepare it and how to use it?

Recipes with mother yeast using cereal flour or stone grounded flour. The second step to make a good Italian pizza is the knowledge of ingredients, the mother yeast is a basical and natural ingredient of our pizza.
16:00 - 18:00
South Entrance, upper floor - FH Nord (Meeting butcher´s trade)

FH Nord: Event Steak und Whisky

Verkostung von „New Cuts“ vom Rind und verschiedenen Whiskysorten unter Anleitung eines Fleischermeisters und eines Experten für schottischen Whisky.
16:00
Forecourt Central Entrance - Food Truck Village

Trucker´s Talk: Burger hype - what makes the classic so exciting (still?).

Burger Special (all food trucks)
16:00 - 16:30
Hall B2 ground floor - Pink Cube

Pink Cube: Staging concepts

• BBQ & friends
• Romantic versus high tech
• Purism versus provocation
16:00 - 16:30
Hall B6.1 - BACK Stage

BACK Stage: Fondant in seiner besten Form

Präsentiert von Bettina Schliephake-Burchhardt bekannt aus der TV-Serie
17:00
Hall B4 upper floor - CRAFT BEER Arena

CRAFT BEER Arena: Craft beer and bar culture

Barkeeper Knut Röhnelt has some surprises with craft beer in cocktails
17:00
Forecourt Central Entrance - Food Truck Village

Trucker´s Talk: Voting ends in Burger Contest

17:00
A2.FG.07 - Grill & BBQ Court

Grill & BBQ Court: BBQs & Grills: Effective Applications in Outdoor Gastronomy

Company: Broil King Grills
17:45
Forecourt Central Entrance - Food Truck Village

Trucker´s Talk: Award presentation

19.03.2017
10:00 - 18:00
Hall B4 UF - Newcomer´s Area

Newcomers' Area: The source of innovation and hotspot for innovative products and foodservice concepts.

10:00 - 18:00
Skywalk (crossing A1-B1) - Skywalk Table

SKYWALK Table: Table Top Trends and ideas will be spectaculary staged on a 30 meter long table.

10:00 - 18:00
Hall B6.1 - BACK Stage

BACK Stage: Lehrlingswettbewerb der Bäcker-Innung Hamburg

10 Auszubildende aus dem 2. und 3. Lehrjahr zeigen ihr gestalterisches Können beim Herstellen eines Schaugebäckes zum Thema „Elbphilharmonie“.
10:00 - 18:00
Foyer East - Café Future

Café Future: Hospitality-Lounge and Think-Tank for foodservice professionals

10:00 - 18:00
Foyer South - Confectionery Art

Confectionery Art: Confectioner´s & Café

Meeting Point for the confectionary craft with demonstrations. Confectionary competition.
10:30
Forecourt Central Entrance - Food Truck Village

Trucker´s Talk: New ideas on old food trucks - it doesn't always depend on a new vehicle.

Der Holsteiner, Frau Dr. Schneiders Grilled Cheese Wonderland, Curry It Up
11:00
Hall A2 - European Pizza Championship

European Pizza Championship: Technical comparison between 3 types of flour, with different content of proteins and different working processes.

11:00 - 16:00
South Entrance, upper floor - FH Nord (Meeting butcher´s trade)

FH Nord: Zerlegewettbewerb für Gesellen

Geschwindigkeit trifft Ästhetik, wenn Norddeutschlands Gesellen in höchstens 60 Minuten ein Roastbeef sauber und appetitlich zerlegen. Dem Sieger winkt ein Meisterkurs.
11:00
A2.FG.07 - Grill & BBQ Court

Grill & BBQ Court: Ceramic Grills: Usage and Applications

Company: Kamado Joe
11:00
Hall B6 - Baker´s Blue Box

Baker´s Blue Box: Filialmanagement

Optimal outlet organisation
Magdalena Pietraszek
Company: bsc Konzepte
11:30 - 12:00
Hall B2 ground floor - Pink Cube

Pink Cube: New international trends, facts and news

• The digital revolution
• Social food – foodies & bloggers as an opportunity
• Inspirational concepts on food & beverage
12:00
Forecourt Central Entrance - Food Truck Village

Trucker´s Talk: Choosing the right food truck. What to look out for in fittings & fixtures.

ROKA-WERK
12:30
Hall B6 - Baker´s Blue Box

Baker´s Blue Box: INGER Frühschoppen

“Bakers speak their minds”
Trond Patzphal, Publisher INGER, in discussion with bakers
Company: INGER Publishing house
13:00
A2.FG.07 - Grill & BBQ Court

Grill & BBQ Court: Versatility for Restaurateurs & Caterers with a Ceramic Grill

Company: Monolith – 'Keramisch Grillen' (Grill Ceramic)
13:00 - 15:00
Foyer East UF - Next Chef Award

Next Chef Award with Johann Lafer: Live heats

Cooking competion with daily live challenges.
13:00 - 13:30
Hall B2 ground floor - Pink Cube

Pink Cube: Staging concepts

• BBQ & friends
• Romantic versus high tech
• Purism versus provocation
14:00
Hall B4 upper floor - CRAFT BEER Arena

CRAFT BEER Arena: The glass is key to perfect flavour

SPIEGELAU craft beer glass test
14:00
Hall A2 - European Pizza Championship

European Pizza Championship: Technical comparison between 3 types of flour, with different content of proteins and different working processes.

14:00 - 16:00
South Entrance, upper floor - FH Nord (Meeting butcher´s trade)

FH Nord: Mitgliederversammlung

des Fleischer-Verbandes Schleswig-Holstein (auf Einladung)
14:00

Baker's Blue Box: DBZ magazin

Cashless payment at the baker’s shop
Frank Neubauer
Company: BKV-Nord
14:30 - 15:00
Hall B2 ground floor - Pink Cube

Pink Cube: New international trends, facts and news

• The digital revolution
• Social food – foodies & bloggers as an opportunity
• Inspirational concepts on food & beverage
15:00
Hall B4 upper floor - CRAFT BEER Arena

CRAFT BEER Arena: Same ingredients, different flavour

Understanding the variety of flavours in one hour
Doemens Managing Director Dr. Wolfgang Stempfl in dialogue with beer writer Peter Eichhorn
15:00
A2.FG.07 - Grill & BBQ Court

Grill & BBQ Court: 0-980°C in 30 Seconds: The New Way to Grill

Company: Napoleon Grills
15:30 - 17:00
Hall B6 - Baker´s Blue Box

Baker´s Blue Box: Filialmanagement

The best sales ideas from the Filialmanagement Community
Edda Klepp, Editor
Company: Back Journal
16:00
Hall A2 - European Pizza Championship

European Pizza Championship: Technical comparison between 3 types of flour, with different content of proteins and different working processes.

16:00
Forecourt Central Entrance - Food Truck Village

Trucker´s Talk: Good times, bad times - tops and flops in street food events.

Clausitos, Fat Unicorn Sweets & Königskantine
16:00 - 16:30
Hall B2 ground floor - Pink Cube

Pink Cube: Staging concepts

• BBQ & friends
• Romantic versus high tech
• Purism versus provocation
17:00
Hall B4 upper floor - CRAFT BEER Arena

CRAFT BEER Arena: Craft beer and bar culture

Barkeeper Knut Röhnelt has some surprises with craft beer in cocktails
17:00
South Entrance, upper floor - FH Nord (Meeting butcher´s trade)

FH Nord: Rotes Dinner 1

Die Landesinnungsverbände geben ein gemeinsames Abendessen für alle Wettbewerbsteilnehmer und Teilnehmer der Mitgliederversammlung des Fleischer-Verbandes Schleswig-Holstein.
17:00
A2.FG.07 - Grill & BBQ Court

Grill & BBQ Court: Barbecuing 2.0: Trends & Techniques

Company: Grill Kontor Hamburg
20.03.2017
09:30 - 14:00
Fairground, Hall Chicago - German catering congress

German catering congress

10:00 - 17:00
Hall A2 - European Pizza Championship

European Pizza Championship: Grand Final Giropizza of Europe 13th edition.

The best pizza makers of Europe battle to conquer the European pizza most renown title.

The awards ceremony will start from 5 p.m.
10:00 - 15:00
South Entrance, upper floor - FH Nord (Meeting butcher´s trade)

FH Nord: Nachwuchswettbewerb

In 20 norddeutschen Teams treten Azubis zur Fleischerin / zum Fleischer oder zur Fleischereifachverkäuferin / zum Fleischereifachverkäufer live gegeneinander an.
10:00 - 18:00
Hall B4 UF - Newcomer´s Area

Newcomers' Area: The source of innovation and hotspot for innovative products and foodservice concepts.

10:00 - 18:00
Skywalk (crossing A1-B1) - Skywalk Table

SKYWALK Table: Table Top Trends and ideas will be spectaculary staged on a 30 meter long table.

10:00 - 13:45
Hall B6.1 - BACK Stage

BACK Stage: Bäckerwelt trifft Gastronomie

Angehende Verlaufsleiter der Bäckerfachschule Hannover stellen ein vielfältiges Snack-Angebot vor. Von Frühstück über Pasta Gerichte bis hin zum Abendbrot.
10:00 - 18:00
Foyer East - Café Future

Café Future: Hospitality-Lounge and Think-Tank for foodservice professionals

10:00 - 18:00
Foyer South - Confectionery Art

Confectionery Art: Confectioner´s & Café

Meeting Point for the confectionary craft with demonstrations. Confectionary competition.
10:30
Forecourt Central Entrance - Food Truck Village

Trucker´s Talk: Fall over, pick yourself up carry on - the obstacles in the street food business.

Frau Dr. Schneider's Grilled Cheese Wonderland, Taste of Seoul & Clausitos
11:00
A2.FG.07 - Grill & BBQ Court

Grill & BBQ Court: Ceramic Grills: Usage and Applications

Company: Kamado Joe
11:00 - 13:00
Foyer East UF - Next Chef Award

Next Chef Award with Johann Lafer: Live heats

Cooking competion with daily live challenges.
11:00
Hall B6 - Baker´s Blue Box

Baker´s Blue Box: Filialmanagement

Product range and diversity – is there a right way to do it?
Anke Bunte
Company: BUNTE! Consulting for bakers
11:30 - 12:00
Hall B2 ground floor - Pink Cube

Pink Cube: New international trends, facts and news

• The digital revolution
• Social food – foodies & bloggers as an opportunity
• Inspirational concepts on food & beverage
12:00
Forecourt Central Entrance - Food Truck Village

Trucker´s Talk: Choosing the right food truck. What to look out for in fittings & fixtures.

ROKA-WERK
12:30
Hall B6 - Baker´s Blue Box

Baker´s Blue Box: Back Journal

Returns – Mistakes, fears, and necessity
Anke Bunte
Company: BUNTE! Consulting for bakers
13:00
A2.FG.07 - Grill & BBQ Court

Grill & BBQ Court: 0-980°C in 30 Seconds: The New Way to Grill

Company: Napoleon Grills
13:00 - 13:30
Hall B2 ground floor - Pink Cube

Pink Cube: Staging concepts

• BBQ & friends
• Romantic versus high tech
• Purism versus provocation
14:00
Hall B4 upper floor - CRAFT BEER Arena

CRAFT BEER Arena: The glass is key to perfect flavour

SPIEGELAU craft beer glass test
14:00 - 16:00
South Entrance, upper floor - FH Nord (Meeting butcher´s trade)

FH Nord: Mitgliederversammlung

Fleischerinnung Hamburg (auf Einladung)
14:00 - 14:30
Hall B6.1 - BACK Stage

BACK Stage: Torte im Becher

Junge selbständige Konditoren präsentieren Süßes aus der Konditorei
W. Bahlmann
14:00
Hall B6 - Baker´s Blue Box

Baker´s Blue Box: Filialmanagement

Product range and diversity – is there a right way to do it?
Anke Bunte
Company: BUNTE! Consulting for bakers
14:30 - 15:00
Hall B2 ground floor - Pink Cube

Pink Cube: New international trends, facts and news

• The digital revolution
• Social food – foodies & bloggers as an opportunity
• Inspirational concepts on food & beverage
14:45 - 16:00
Hall B6.1 - BACK Stage

BACK Stage: Kuvertüre & Zucker zum Thema Hochzeit

Presented by: Joachim Habiger, Cook and confectioner
15:00
Hall B4 upper floor - CRAFT BEER Arena

CRAFT BEER Arena: The art of combination - food pairing

Friesenkrone and Kehrwieder present an exciting combination of fish and beer
15:00
A2.FG.07 - Grill & BBQ Court

Grill & BBQ Court: Versatility for Restaurateurs & Caterers with a Ceramic Grill

Company: Monolith – 'Keramisch Grillen' (Grill Ceramic)
15:00 - 17:00
Foyer East UF - Next Chef Award

Next Chef Award with Johann Lafer: Finals

Cooking competion with daily live challenges.
15:30
Hall B6 - Baker´s Blue Box

Baker´s Blue Box: Back Journal

Returns – Mistakes, fears, and necessity
Anke Bunte
Company: BUNTE! Consulting for bakers
16:00
Hall B4 upper floor - CRAFT BEER Arena

CRAFT BEER Arena: As a restaurant operator you have to be after the money

Björn Grimm (Grimm Consulting)
16:00
Forecourt Central Entrance - Food Truck Village

Trucker´s Talk: Good food alone is not enough - how we approach our marketing.

Hackbaron, Vincent Vegan & Holy Dogs
16:00 - 16:30
Hall B2 ground floor - Pink Cube

Pink Cube: Staging concepts

• BBQ & friends
• Romantic versus high tech
• Purism versus provocation
17:00
Hall B4 upper floor - CRAFT BEER Arena

CRAFT BEER Arena: Interaction between gastro and craft beer movement

Chair: Peter Eichhorn

Panellists: Andreas Reitz Managing Director Braugasthaus Altes Mädchen)

Benji Poppitz (Managing Director Galopper des Jahres)

Knut Röhnelt (Owner Knuts Mixbecher)

Christian Zimelski (F&B Manager MERCURE HOTEL Hamburg Mitte)
17:00
South Entrance, upper floor - FH Nord (Meeting butcher´s trade)

FH Nord: Rotes Dinner 2

Die Landesinnungsverbände geben ein gemeinsames Abendessen für alle Wettbewerbsteilnehmer und Teilnehmer der Mitgliederversammlung der Fleischerinnung Hamburg.
17:00
A2.FG.07 - Grill & BBQ Court

Grill & BBQ Court: New Trend: 'Knüppelknifte' (Stick Breads) and Opportunities for Gastronomy

Company: Knüppelknifte
21.03.2017
09:30 - 14:00
hall Chicago, fairground, fair entrance central - INTERNORGA FORUM SCHOOL CATERING

INTERNORGA Forum Schoolcatering

Programme in German
10:00 - 18:00
Foyer South - Confectionery Art

Confectionery Art: Confectioner´s & Café

Meeting Point for the confectionary craft with demonstrations. Confectionary competition.
10:00 - 18:00
Hall B4 UF - Newcomer´s Area

Newcomers' Area: The source of innovation and hotspot for innovative products and foodservice concepts.

10:00 - 18:00
Skywalk (crossing A1-B1) - Skywalk Table

SKYWALK Table: Table Top Trends and ideas will be spectaculary staged on a 30 meter long table.

10:00
Hall B6.1 - BACK Stage

BACK Stage: Back to school

Auszubildende der Berufsschule Lübeck präsentieren kreative Verzierungen in schriftlicher Form (Garnierarbeiten) und kunstvolle Verpackung mit Schleifenband & Co.
10:00 - 18:00
Foyer East - Café Future

Café Future: Hospitality-Lounge and Think-Tank for foodservice professionals

10:30
Forecourt Central Entrance - Food Truck Village

Trucker´s Talk: Veg is my meat - mobile success stories without animal products.

amidori & Vincent Vegan
11:00
Hall A2 - European Pizza Championship

European Pizza Championship: How to use soya flour, and why it is suggested for a healthy diet.

How to make an excellent and digestible pizza using soya flour, performing a so called polish dough mix. And pizza blast freezing method of for pizza chains or smaller restaurants where pizza is not the main dish.
11:00
A2.FG.07 - Grill & BBQ Court

Grill & BBQ Court: BBQs & Grills: Effective Applications in Outdoor Gastronomy

Company: Broil King Grills
11:00
Hall B6 - Baker´s Blue Box

Baker´s Blue Box: Back Journal

The most innovative bakers’ websites
Edda Klepp, Editor
Company: Back Journal
11:30 - 12:00
Hall B2 ground floor - Pink Cube

Pink Cube: New international trends, facts and news

• The digital revolution
• Social food – foodies & bloggers as an opportunity
• Inspirational concepts on food & beverage
11:30 - 13:45
Hall B6.1 - BACK Stage

BACK Stage: Dekorative Ausgestaltung von Backwaren und deren kreative Verpackungsmöglichkeiten

Präsentiert von der Berufsschule Lübeck
12:00
Forecourt Central Entrance - Food Truck Village

Trucker´s Talk: Choosing the right food truck. What to look out for in fittings & fixtures.

ROKA-WERK
12:30
Hall B6 - Baker´s Blue Box

Baker´s Blue Box: Filialmanagement

The best sales ideas from the Filialmanagement Community
Heike van Braak, Editor
Company: Back Journal
13:00
Hall B4 upper floor - CRAFT BEER Arena

CRAFT BEER Arena: The glass is key to perfect flavour

SPIEGELAU craft beer glass test
13:00
A2.FG.07 - Grill & BBQ Court

Grill & BBQ Court: Versatility for Restaurateurs & Caterers with a Ceramic Grill

Company: Monolith – 'Keramisch Grillen' (Grill Ceramic)
13:00 - 13:30
Hall B2 ground floor - Pink Cube

Pink Cube: Staging concepts

• BBQ & friends
• Romantic versus high tech
• Purism versus provocation
14:00
Hall B4 upper floor - CRAFT BEER Arena

CRAFT BEER Arena: As a restaurant operator you have to be after the money

Björn Grimm (Grimm Consulting)
14:00
Hall A2 - European Pizza Championship

European Pizza Championship: How to use soya flour, and why it is suggested for a healthy diet.

How to make an excellent and digestible pizza using soya flour, performing a so called polish dough mix. And pizza blast freezing method of for pizza chains or smaller restaurants where pizza is not the main dish.
14:00
Hall B6.1 - BACK Stage

BACK Stage: Siegerehrung „Süße Kunst“

Die Gewinner des Schauvitrinen-Wettbewerbs werden gekürt.
14:00

Baker's Blue Box: DBZ magazin

Cashless payment at the baker’s shop
Frank Neubauer
Company: BKV-Nord
14:30 - 15:00
Hall B2 ground floor - Pink Cube

Pink Cube: New international trends, facts and news

• The digital revolution
• Social food – foodies & bloggers as an opportunity
• Inspirational concepts on food & beverage
15:00
A2.FG.07 - Grill & BBQ Court

Grill & BBQ Court: 0-980°C in 30 Seconds: The New Way to Grill

Company: Napoleon Grills
15:30
Hall B6 - Baker´s Blue Box

Baker´s Blue Box: Back Journal

The most innovative bakers’ websites
Edda Klepp, Editor
Company: Back Journal
16:00
Hall A2 - European Pizza Championship

European Pizza Championship: How to use soya flour, and why it is suggested for a healthy diet.

How to make an excellent and digestible pizza using soya flour, performing a so called polish dough mix. And pizza blast freezing method of for pizza chains or smaller restaurants where pizza is not the main dish.
16:00
Forecourt Central Entrance - Food Truck Village

Trucker´s Talk: Lunch business vs. events & festivals vs. catering - when and where the money is earned in the food truck business.

Burger Beef and more, Der Holsteiner & Food Mafia
16:00 - 16:30
Hall B2 ground floor - Pink Cube

Pink Cube: Staging concepts

• BBQ & friends
• Romantic versus high tech
• Purism versus provocation
17:00
A2.FG.07 - Grill & BBQ Court

Grill & BBQ Court: Barbecuing 2.0: Trends & Techniques

Company: Grill Kontor Hamburg