All INTERNORGA day programmes

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Thursday, 12.03.2020


10:00 - 18:00
CCH - Congress Center Hamburg, hall H - International foodservice Forum

39th International Foodservice-Forum

Opening
Bernd Aufderheide, Hamburg Messe, and Gretel Weiß speak on behalf of the organisers.

1. Signposts for growth

  • 2019: the top 100 foodservice players

  • Innovation, trends & driving forces

  • Market potential and lessons for 2020+

  • Speaker: Gretel Weiß,foodfoodservice, Frankfurt a.M.


    2. Digital leadership that inspires

  • Timetable for the digital transformation of companies

  • New tools for efficient collaboration and greater motivation
  • Speaker: Ibrahim Evsan, Connected Leadership, Munich


    3. Delivery platforms – an indispensable service?

  • Hyper-dynamism in the value-chain network

  • Lieferando: Gamechanger. Sales bringer. Juggernaut.

  • Speaker: Jörg Gerbig, Takeaway.com, Berlin


    12.00 hrs | Break: chat, eat & drink


    4. Thinking big with strawberries

  • Karls adventure villages and more

  • Six adjectives of an East German success story

  • Speaker: Robert Dahl, Karls Tourismus, Rövershagen


    5. The next hamburger giant?

  • Five Guys: fresh, premium priced, no franchising

  • Europe & Germany: opportunities and challenges for the US brand

  • Speaker: John Eckbert, : Five Guys, London/UK


    6. Strong people, strong companies

  • How to make staff and managers strong?

  • What is the energetical mindset of the future?

  • Speaker: Boris Grundl,, Personality Developer/Grundl-Institut, Trossingen


    14.40 hrs | Break: chat, eat & drink


    7. To go from strength to strength

  • Ankara – the start of Big Chefs' world journey

  • Frankfurt – Levantine kitchen & public livingroom-design

  • My Project: from our female farmers to your table

  • Speaker: Gamze Cizreli,, Big Chefs, Istanbul/Turkey


    8. 2025 – The roadma for staying successful

  • What do you control: software, hardware, high tech, low tech?

  • Planning for the fast approaching restaurant future

  • Speaker: Prof. Dr. Christopher C. Muller,, Boston University, Boston/USA


    9. Eating & interests


  • Theses of a stand-up comedian

  • Highly intellectual with depth and profundity in top

  • Speaker: Dr. Oliver Tissot,, cabaret artist, Nuremberg


    Moderation: Boris Tomic,, foodservice, Frankfurt a.M.


    17.20 hrs | Forum finish drinks



    Friday, 13.03.2020


    09:30 - 13:30
    Room St. Petersburg, Central Entrance, 2nd floor - Masterclass for International Growth: Financing & Franchising

    Masterclass for International Growth: Financing & Franchising


    10:00 - 12:00
    Hall B4 upper floor, Booth 298 - DEHOGA Club

    Breakfast


    10:00 - 18:00
    Hall B4 upper floor, Booth 298 - DEHOGA Club

    DEHOGA business consultants answer your questions


    10:00 - 18:00
    Hall B6, Booth 300 - Back Stage

    "Horst Kannapin Cup" competition for young talent

    by the CGV Fachverein Hamburger Konditoren von 1878 e.V. with subsequent award ceremony

    10:00 - 18:00
    Forecourt, Central Entrance - Food Truck Village

    Food Truck Village

    With the best of food truck eating, time for talking, exchange of information & experience, insider & expert knowledge in the "Truckers Talk" several times a day.


    Burger Truck Special with contest

    10:30 - 12:00
    DEHOGA Club, hall B4.(upper floor).298 - DEHOGA Club

    Meeting of the DEHOGA National Associations


    11:30 - 13:00
    Hall B2 (ground floor), stand 217 - Pink Cube

    International Trendscouting

  • "SinnReich" - Sensory News

  • The New Taste Profiles

  • The Magic Power Of Sauces


  • 12:00 - 12:30
    DEHOGA Club, hall B4.(upper floor).298 - DEHOGA Club

    Talk “New advertising forms – as a restaurateur and hotelier, how do I convey my brand with modern advertising media”

    Andreas Unger, foboxy GmbH

    12:00 - 12:15
    FOOD TRUCK VILLAGE, Forecourt, Central Entrance - TRUCKERS TALK

    Choosing the right food truck. What must be considered in terms of facilities.

    ROKA-WERK:
    ROKA-Werk

    12:00
    Grill & BBQ Court, A2.(open air site).09 - Grill & BBQ Court

    SELGROS Märkte Hamburg present – meat expertise


    12:00 - 13:00
    Pizza & Pasta Arena, hall A2.123 - Pizza & Pasta Arena

    Focus on direct dough mix

    Pizza made easy with the Certified Master Instructors of Scuola Italiana Pizzaioli. Making the dough right is the first step towards a good pizza.

    12:00 - 13:00
    Hall B6, Booth 215 - Blue Box

    DBZ magazin: Warning, audit: common complaints, and what is the auditor actually allowed to do?

    Enno Schürmann, Voss & Partner

    13:00 - 14:00
    DEHOGA Club, hall B4.(upper floor).298 - DEHOGA Club

    Trade show tour DEHOGA Schleswig-Holstein

    Präsident Axel Strehl, Hauptgeschäftsführer Stefan Scholtis mit den CDU-Landtagsabgeordneten Hans-Jörn Arp und Tobias Koch

    13:00 - 14:30
    hall B2 (ground floor), stand 217 - Pink Cube

    New Food - New Style

  • Healthy Routes

  • Casual World

  • Snacking/Street Food Transfer


  • 13:00 - 13:30
    DEHOGA Club, hall B4.(upper floor).298 - DEHOGA Club

    Talk, business consulting - Banqueting advice: “Earn a lot of money through hard work.” On the opportunities in the banqueting business

    Björn Grimm, Grimm Consulting

    13:00 - 14:00
    Hall B6, Booth 215 - Blue Box

    DBZ magazin: Small changes – big effect: where businesses are often still wasting money.

    Enno Schürmann, Voss & Partner

    13:30 - 14:00
    DEHOGA Club, hall B4.(upper floor).298 - DEHOGA Club

    Talk - “Warning on employment contract misconduct”

    RA Rainer Balke, DEHOGA Niedersachsen

    14:00 - 14:15
    FOOD TRUCK VILLAGE, Forecourt, Central Entrance - TRUCKERS TALK

    One becomes two – when the next format hits the road

    Ben's Hot Dogs

    14:00
    Grill & BBQ Court, A2.(open air site).09 - Grill & BBQ Court

    Grill & BBQ concepts for catering

    Grill Kontor Hamburg

    14:00 - 15:00
    Pizza & Pasta Arena, hall A2.123 - Pizza & Pasta Arena

    Focus on direct dough mix

    Pizza made easy with the Certified Master Instructors of Scuola Italiana Pizzaioli. Making the dough right is the first step towards a good pizza.

    14:30 - 16:00
    Hall B2 (ground floor), stand 217 - Pink Cube

    International Trendscouting

  • "SinnReich" - Sensory News

  • The New Taste Profiles

  • The Magic Power Of Sauces


  • 15:00 - 18:00
    Chicago Room, Central Entrance, 3rd floor - Deutscher Gastro-Gründerpreis

    German Gastro Start-Up Award

    Creative ideas and surprising concepts! Concentrated gastronomic power in an exciting live pitch. Choose your personal favourite from among the six finalists.

    15:00 - 16:00
    Hall B6, Booth 215 - Blue Box

    DBZ magazin: Warning, audit: common complaints, and what is the auditor actually allowed to do?

    Enno Schürmann, Voss & Partner

    15:30 - 15:45
    FOOD TRUCK VILLAGE, Forecourt, Central Entrance - TRUCKERS TALK

    From the street to bricks and mortar – how it feels to have your feet on solid ground

    Mampfy

    16:00 - 17:30
    hall B2 (ground floor), stand 217 - Pink Cube

    New Food - New Style

  • Healthy Routes

  • Casual World

  • Snacking/Street Food Transfer


  • 16:00
    Grill & BBQ Court, A2.(open air site).09 - Grill & BBQ Court

    Bar Bonvivant Henning Pelant demonstrates the preparation of aperitifs with Select Spritz & Monte Tonic


    16:00 - 17:00
    Pizza & Pasta Arena, hall A2.123 - Pizza & Pasta Arena

    Focus on direct dough mix

    Pizza made easy with the Certified Master Instructors of Scuola Italiana Pizzaioli. Making the dough right is the first step towards a good pizza.

    16:00 - 17:00
    Hall B6, Booth 215 - Blue Box

    DBZ magazin: Small changes – big effect: where businesses are often still wasting money.

    Enno Schürmann, Voss & Partner

    Saturday, 14.03.2020


    10:00 - 12:00
    Hall B4 upper floor, Booth 298 - DEHOGA Club

    Breakfast


    10:00 - 18:00
    Hall B4 upper floor, Booth 298 - DEHOGA Club

    DEHOGA business consultants answer your questions


    10:00 - 18:00
    Forecourt, Central Entrance - Food Truck Village

    Food Truck Village

    With the best of food truck eating, time for talking, exchange of information & experience, insider & expert knowledge in the "Truckers Talk" several times a day.


    Burger Truck Special with contest

    10:30 - 13:30
    Hall B6, Booth 300 - Back Stage

    Sugar basics – basic techniques on the subject of weddings

    Workshop for trainees
    Joachim Habiger, Süss Deko

    11:00 - 11:30
    DEHOGA Club, hall B4.(upper floor).298 - DEHOGA Club

    Talk - Termination of employment contracts

    BA Rainer Balke, DEHOGA Lower Saxony

    11:30 - 13:00
    Hall B2 (ground floor), stand 217 - Pink Cube

    International Trendscouting

  • "SinnReich" - Sensory News

  • The New Taste Profiles

  • The Magic Power Of Sauces


  • 11:30
    Grill & BBQ Court, A2.(open air site).09 - Grill & BBQ Court

    Giuseppe Messina: Modern grill cuisine


    11:45 - 12:15
    DEHOGA Club, hall B4.(upper floor).298 - DEHOGA Club

    Sustainability coaching: PROFITS secure SUSTAINABILITY secures PROFITS. Greta has motivated the masses and the time has come to act responsibly!

    Björn Grimm, Grimm Consulting

    12:00 - 13:00
    Entrance East Ground Floor - Café FUTURE live

    Winners’ Place – award winners, Hamburger Foodservice Preis

    An entrepreneur’s success story
    Boris Tomic, chief editor foodservice

    12:00 - 12:15
    FOOD TRUCK VILLAGE, Forecourt, Central Entrance - TRUCKERS TALK

    Choosing the right food truck. What must be considered in terms of facilities.

    ROKA-WERK:
    ROKA-Werk

    12:00 - 13:30
    Pizza & Pasta Arena, hall A2.123 - Pizza & Pasta Arena

    Make your own pizza – an open day from Scuola Italiana Pizzaioli

    Are you a real Italian pizzamaker? This is your chance to learn to make a great Italian pizza, with the teachers from Scuola Italiana Pizzaioli assisting with the dough, the cooking and the topping for your pizza!

    12:00 - 13:00
    Hall B6, Booth 215 - Blue Box

    Back Journal - From target to implementation: how to make your plans a reality.

    Janine Gruner, bsc-konzepte

    12:30 - 12:50
    DEHOGA Club, hall B4.(upper floor).298 - DEHOGA Club

    Talk - “Metasearcher, IBE & rate strategy – specific approaches for more direct bookings”

    Dennis Pfister, DIRS21

    13:00 - 13:30
    DEHOGA Club, hall B4.(upper floor).298 - DEHOGA Club

    Ten mistakes in your company’s online presence and what you can do about them

    Ricky Langhans, search engine optimiser at Grimm Consulting

    13:00 - 14:30
    hall B2 (ground floor), stand 217 - Pink Cube

    New Food - New Style

  • Healthy Routes

  • Casual World

  • Snacking/Street Food Transfer


  • 13:00
    Grill & BBQ Court, A2.(open air site).09 - Grill & BBQ Court

    SELGROS Märkte Hamburg present – meat expertise


    13:00 - 14:00
    Hall B6, Booth 215 - Blue Box

    Back Journal - Branch optimisation: the most common reasons for sales problems.

    Magdalena Pietraszek, bsc-konzepte

    13:30 - 14:00
    DEHOGA Club, hall B4.(upper floor).298 - DEHOGA Club

    Talk - “Delayed production in times of staff shortages!”

    Hardy Zolper, PALUX AG

    13:30 - 14:30
    Hall B6, Booth 300 - Back Stage

    Glitter, colourful and trendy – 2020 trends

    Bettina Schliephake-Burchardt

    14:00 - 14:15
    FOOD TRUCK VILLAGE, Forecourt, Central Entrance - TRUCKERS TALK

    The truck bears my name – owner-operated trucks and what it means when the boss can take care of everything

    Betty's Pulled Pork, Bart's Frying Dutchman

    14:00 - 15:30
    Pizza & Pasta Arena, hall A2.123 - Pizza & Pasta Arena

    Make your own pizza – an open day from Scuola Italiana Pizzaioli

    Are you a real Italian pizzamaker? This is your chance to learn to make a great Italian pizza, with the teachers from Scuola Italiana Pizzaioli assisting with the dough, the cooking and the topping for your pizza!

    14:30 - 16:00
    Hall B2 (ground floor), stand 217 - Pink Cube

    International Trendscouting

  • "SinnReich" - Sensory News

  • The New Taste Profiles

  • The Magic Power Of Sauces


  • 14:30 - 17:00
    Foyer East - Next Chef Award

    Next Chef Award - Live Challenge 1

    Kandidaten
    • Christoph Behnke, 23, Chef De Partie, Solar-Restaurant, Berlin (D)
    • Tetiana Bielova, 23, Köchin, Strandhotel Glücksburg, Glücksburg (D)
    • Patrick Domeyer, 26, Junior Souschef, Renaissance Hotel, Hamburg (D)
    • Rene Dybek, 26, Junior Souchef, Klosterpforte Marienfeld, Harsewinkel (D)
    • Marc Moog, 23, Junior Souschef, Coast by East, Hamburg (D)
    • Henry Obotenu, 23, Demi Chef, Eggers Hotel, Hamburg (D)
    Johann Lafer

    14:30 - 15:30
    Hall B6, Booth 300 - Back Stage

    A patissier as a food stylist! Anne Kalbitz dishes up!

    Anne Kalbitz

    15:00
    Grill & BBQ Court, A2.(open air site).09 - Grill & BBQ Court

    Interview with meat master Christoph Grabowski: “Respecting food”


    15:00 - 16:00
    Hall B6, Booth 215 - Blue Box

    Back Journal - From target to implementation: how to make your plans a reality.

    Janine Gruner, bsc-konzepte

    15:30 - 17:00
    FOOD TRUCK VILLAGE, Forecourt, Central Entrance - TRUCKERS TALK

    Burger special (all food trucks): “Burger contest – call for votes: my burger is the best because …”

    Alle Food Trucks

    15:30 - 18:00
    Hall B6, Booth 300 - Back Stage

    New dessert creations!

    Annerose Lillge (Konditorin + Köchin) und Tim Kownatzki (Küchenmeister)

    16:00 - 16:30
    DEHOGA Club, hall B4.(upper floor).298 - DEHOGA Club

    “What is my business actually worth – about the fundamentals and ambiguities in purchasing/sales for catering!”

    Talk, business consulting
    Martin Pätow, Makler bei Grimm Consulting

    16:00 - 17:30
    hall B2 (ground floor), stand 217 - Pink Cube

    New Food - New Style

  • Healthy Routes

  • Casual World

  • Snacking/Street Food Transfer


  • 16:00 - 17:30
    Pizza & Pasta Arena, hall A2.123 - Pizza & Pasta Arena

    Make your own pizza – an open day from Scuola Italiana Pizzaioli

    Are you a real Italian pizzamaker? This is your chance to learn to make a great Italian pizza, with the teachers from Scuola Italiana Pizzaioli assisting with the dough, the cooking and the topping for your pizza!

    16:00 - 17:00
    Hall B6, Booth 215 - Blue Box

    Back Journal - Branch optimisation: the most common reasons for sales problems.

    Magdalena Pietraszek, bsc-konzepte

    16:30 - 18:00
    DEHOGA Club, hall B4.(upper floor).298 - DEHOGA Club

    Start-up get-together

    Fledgling and newly established entrepreneurs are
    invited to a chaired get-
    together and exchange of experiences
    Martin Pätow und Björn Grimm, Grimm Consulting

    17:00
    Grill & BBQ Court, A2.(open air site).09 - Grill & BBQ Court

    Bar Bonvivant Henning Pelant demonstrates the preparation of aperitifs with Select Spritz & Monte Tonic


    17:30 - 18:30
    Entrance East Ground Floor - Café FUTURE live

    Hotspot shopping malls: crowd pullers? Catering!

    Why catering brands are becoming more significant
    Talk with Daniel da Rocha, Senior Food & Beverage Leasing Manager,
    Unibail‐Rodamco‐Westfield Germany
    Jutta Pfannenschmidt-Wahl, editor foodservice

    17:45
    FOOD TRUCK VILLAGE, Forecourt, Central Entrance - Food Truck Village

    Burger contest award ceremony


    Sunday, 15.03.2020


    10:00 - 12:00
    Hall B4 upper floor, Booth 298 - DEHOGA Club

    Breakfast


    10:00 - 18:00
    Hall B4 upper floor, Booth 298 - DEHOGA Club

    DEHOGA business consultants answer your questions


    10:00 - 13:30
    BACK Stage, Hall B6.300 - Back Stage

    Airbrush basics - learn the basic principles of airbrushing

    Workshop for trainees
    Joachim Habiger (Süss Deko)

    10:00 - 18:00
    Forecourt, Central Entrance - Food Truck Village

    Food Truck Village

    With the best of food truck eating, time for talking, exchange of information & experience, insider & expert knowledge in the "Truckers Talk" several times a day.


    Burger Truck Special with contest

    10:30 - 11:30
    Grill & BBQ Court, A2.(open air site).09 - Grill & BBQ Court

    SELGROS Märkte Hamburg present – meat expertise


    11:30 - 13:00
    Hall B2 (ground floor), stand 217 - Pink Cube

    International Trendscouting

  • "SinnReich" - Sensory News

  • The New Taste Profiles

  • The Magic Power Of Sauces


  • 12:00 - 12:15
    FOOD TRUCK VILLAGE, Forecourt, Central Entrance - TRUCKERS TALK

    Choosing the right food truck. What must be considered in terms of facilities.

    ROKA-WERK:
    ROKA-Werk

    12:00
    Halle A2, Outdoor exhibition area - Grill & BBQ Court

    Master butcher Christoph Grabowski

    Master butcher Christoph Grabowski on the subject: value creation in catering, cutting a shoulder

    12:00 - 13:00
    Halle A2.123 - Pizza & Pasta Arena

    The Neapolitan Pizza, a specific and traditional product Made in Naples

    How to recognise, taste and make this kind of pizza? The Scuola Italiana Pizzaioli Teachers explain this traditional method to make a softy and tipical Neapolitan pizza.

    12:00 - 13:00
    Hall B6, Booth 215 - Blue Box

    Inger Verlag Early-bird debate - bakers talk shop.

    Prof. Michael Kleinert

    12:30 - 13:00
    DEHOGA Club, hall B4.(upper floor).298 - DEHOGA Club

    Talk, business consulting - Banqueting advice: “Earn a lot of money through hard work.” On the opportunities in the banqueting business

    Björn Grimm, Grimm Consulting

    13:00 - 14:30
    hall B2 (ground floor), stand 217 - Pink Cube

    New Food - New Style

  • Healthy Routes

  • Casual World

  • Snacking/Street Food Transfer


  • 13:00 - 13:30
    DEHOGA-Club, Hall B4.OG.298 - DEHOGA Club

    Business consulting:

    Björn Grimm, Buchautor "Der Küchencoach"

    13:00 - 14:00
    Hall B6, Booth 215 - Blue Box

    Back Journal: Warning, inspection: what are food inspectors allowed to do?

    Heiko Klages, Lawyer

    13:30 - 13:50
    DEHOGA Club, hall B4.(upper floor).298 - DEHOGA Club

    Talk - “Metasearcher, IBE & rate strategy – specific approaches for more direct bookings”

    Dennis Pfister, DIRS21

    13:30 - 15:00
    Hall B6, Booth 300 - Back Stage

    Balancing being a confectioner and baker!

    Master baker Tim Gräper presents his skills
    Tim Gräper

    14:00 - 14:30
    Entrance East Ground Floor - Café FUTURE live

    Kitchen 4.0 – what digitisation is driving

    From planning to networking
    Talk with Mischal Menden, Senior Consultant, Soda Catering Concepts,
    and Ramin Homayouni, General Manager Catering Management,
    St. Elisabeth Group
    Frauke Brodkorb‐Kettenbach, editor gv‐praxis

    14:00 - 14:30
    DEHOGA Club, hall B4.(upper floor).298 - DEHOGA Club

    Talk - “Warning on employment contract misconduct”

    RA Rainer Balke, DEHOGA Niedersachsen

    14:00 - 14:15
    Food Truck Village - TRUCKERS TALK

    Street-food catering - the importance of fixed bookings for mobile kitchens

    Holy Dogs, Frittenfreunde, Spätzlebox

    14:00 - 17:00
    Foyer East - Next Chef Award

    Next Chef Award - Live Challenge 2

    Candidates
    • Lukas Baumgartner, 20, Chef De Partie, Hotel Grand Ferdinand, Wien (AUT)
    • Kevin Lüken, 25, Betriebswirt Gastronomie, Wihoga Dortmund, Wettringen (GER)
    • Dennis Kratz, 25, Chef De Partie, Genuss Fabrik, Bad Hindelang (GER)
    • Stefan Roglmeier, 23, Chef De Partie, Restaurant Pfistermühle, München (GER)
    • Patrick Sonnenschein, 25, Chef de Partie, Gourmet Restaurant Schlosshotel Münchhausen, Hannover (GER)
    • Vanessa Westhöfer, 25, Commis de Cuisine, Burg Gleiberg, Gießen (GER)
    Johann Lafer

    14:00 - 15:00
    Halle A2.123 - Pizza & Pasta Arena

    The Neapolitan Pizza, a specific and traditional product Made in Naples

    How to recognise, taste and make this kind of pizza? The Scuola Italiana Pizzaioli Teachers explain this traditional method to make a softy and tipical Neapolitan pizza.

    14:30 - 16:00
    Hall B2 (ground floor), stand 217 - Pink Cube

    International Trendscouting

  • "SinnReich" - Sensory News

  • The New Taste Profiles

  • The Magic Power Of Sauces


  • 15:00
    Grill & BBQ Court, A2.(open air site).09 - Grill & BBQ Court

    Giuseppe Messina: Modern grill cuisine


    15:00 - 16:00
    Hall B6, Booth 300 - Back Stage

    Cake trends 2020

    Bettina Schliephake-Burchardt

    15:00 - 16:00
    Hall B6, Booth 215 - Blue Box

    Warning, inspection: what are customs officers allowed to do?

    Heiko Klages, Lawyer

    15:30 - 15:45
    Food Truck Village - TRUCKERS TALK

    The cursed first year – a look back and forwards after 365 days on the streets.

    Private Kitchen, Coffee Bike

    16:00 - 17:30
    hall B2 (ground floor), stand 217 - Pink Cube

    New Food - New Style

  • Healthy Routes

  • Casual World

  • Snacking/Street Food Transfer


  • 16:00 - 17:00
    Halle A2.123 - Pizza & Pasta Arena

    The Neapolitan Pizza, a specific and traditional product Made in Naples

    How to recognise, taste and make this kind of pizza? The Scuola Italiana Pizzaioli Teachers explain this traditional method to make a softy and tipical Neapolitan pizza.

    16:00 - 18:00
    Hall B6, Booth 300 - Back Stage

    The 2019 summer hit – cocktails with coffee!

    Barkeeper Fernando Martinez mixes things up from the cocktail case
    Fernando Martinez

    16:00 - 17:00
    Hall B6, Booth 215 - Blue Box

    Back Journal: Warning, inspection: what are food inspectors allowed to do?

    Heiko Klages, Lawyer

    17:00 - 17:30
    Entrance East Ground Floor - Café FUTURE live

    Where are things headed? Digital processes in restaurant management

    From reservations and product management to online
    evaluations
    Talk with Andreas Steinbeisser, CEO, sell & pick GmbH, and
    OpenTable expert Daniel Simon
    Christian Preußer, editor foodservice

    17:00 - 23:00
    Hall B4 OG, Booth 298 - DEHOGA Club

    INTERNORGA GASTRO TRENDTOUR Hamburg

    Sonderpreis für DEHOGA Mitglieder, Direkt buchbar unter www.gastronomieberatung.de
    Björn Grimm und Dirk Kreuzer, Trendscouts

    17:00
    Grill & BBQ Court, A2.(open air site).09 - Grill & BBQ Court

    Bar Bonvivant Henning Pelant demonstrates the preparation of aperitifs with Select Spritz & Monte Tonic


    Monday, 16.03.2020


    09:00 - 14:00
    Room Chicago - Deutscher Kongress für Gemeinschaftsgastronomie

    German Catering Conference

    9.30 Uhr Begrüßung

    Bernd Aufderheide, Vorsitzender der Geschäftsführung, Hamburg Messe und Congress, spricht für die Veranstalter


    Auf dem Prüfstand
  • Aktuelle Studienergebnisse – was kommt auf uns zu?
  • Referent: Burkart Schmid, gv-praxis, dfv Mediengruppe, Frankfurt am Main


    Care-Studie 2019: Wie sich der Markt verändert
  • Fokus: Systeme, Kosten, Service
  • Referent: Ekkehart Lehmann, K&P Consulting GmbH, Düsseldorf


    ZWEI CASE STUDIES IN CARE UND BUSINESS
    Balanceakt zwischen gut, günstig und gesund

  • Wie sich eine moderne Klinikküche profiliert und behauptet
  • Referent: Bertold Kohm, Servicegesellschaft Nordbaden mbH, Wiesloch


    Betriebsgastronomie als Wegweiser für eine neue Unternehmenskultur bei Otto
  • Konzeptionelle Antworten auf New Work
  • Referent: Niels Mester, Kochwerk powered by Otto, Hamburg


    11.30 | Kaffeezeit mit Snacks und Drinks

    Zukunft planen für 4.0

  • Innovationen in der Praxis: digital vernetzen und mehr
  • Referent: Sebastian Herrmann, Reisner und Frank, Gräfelfing bei München


    Snack-Welten der Zukunft
  • Attraktive Angebote für ein verändertes Konsumverhalten
  • Referent: Holger Merge, Konzeptwerkstatt Merge GmbH & Co. KG, Mettingen


    Was wir über die Zukunft wissen können
  • Leben und arbeiten in der digitalisierten Welt
  • Referent: Franz Kühmayer, Internationaler Experte für die Themen Zukunft der Arbeit und Leadership, Perchtoldsdorf (A)


    14.00 Uhr | Lunch-Buffet und Ausklang



    10:00 - 12:00
    Hall B4 upper floor, Booth 298 - DEHOGA Club

    Breakfast


    10:00 - 18:00
    Hall B4 upper floor, Booth 298 - DEHOGA Club

    DEHOGA business consultants answer your questions


    10:00 - 18:00
    Forecourt, Central Entrance - Food Truck Village

    Food Truck Village

    With the best of food truck eating, time for talking, exchange of information & experience, insider & expert knowledge in the "Truckers Talk" several times a day.


    Burger Truck Special with contest

    10:00 - 13:30
    Hall B6, Booth 300 - Back Stage

    Marzipan basics - basic principles and techniques in marzipan modelling

    Workshop for trainees with Joachim Habiger (Süss Deko)
    Joachim Habiger, Süss Deko

    11:00 - 11:30
    DEHOGA Club, hall B4.(upper floor).298 - DEHOGA Club

    Talk “New advertising forms – as a restaurateur and hotelier, how do I convey my brand with modern advertising media”

    Andreas Unger, foboxy GmbH

    11:00 - 14:00
    Foyer East - Next Chef Award

    Next Chef Award - Live Challenge 3

    Candidates
    • Wilfried Langreiter, 26, Souschef, COOL MAMA, Salzburg (AUT)
    • Felix Lehner, 24, Chef De Partie, Hilton Vienna, Wien (AUT)
    • Alexander Loth, 26, Junior Souchef, Legere Hotel, Bielefeld (GER)
    • Marco Näpflin, 21, Tournant, Waldstätterhof Luzern (CHE)
    • Johannes Rudloff, 24, Souchef, Restaurant Esplanade, Eisenach (GER)
    • Benedetto Russo, 23, Küchenchef, Ristorante l’opera, Herleshausen (GER)
    Johann Lafer

    11:00
    Grill & BBQ Court, A2.(open air site).09 - Grill & BBQ Court

    SELGROS Märkte Hamburg present – meat expertise


    11:00 - 17:00
    Halle A2.123 - Pizza & Pasta Arena

    German World Pizza Selection

    Who will rappresent the best german pizza maker at World Pizza Championship?

    11:30 - 13:00
    Hall B2 (ground floor), stand 217 - Pink Cube

    International Trendscouting

  • "SinnReich" - Sensory News

  • The New Taste Profiles

  • The Magic Power Of Sauces


  • 12:00 - 12:30
    Hall B4 upper floor, Booth 298 - DEHOGA Club

    Quality. Simple. Digital. Q4me – the quality management tool from DEHOGA NRW

    Kurt Wehner, CEO Fachgruppen NRW

    12:00 - 12:15
    FOOD TRUCK VILLAGE, Forecourt, Central Entrance - TRUCKERS TALK

    Choosing the right food truck. What must be considered in terms of facilities.

    ROKA-WERK:
    ROKA-Werk

    12:00 - 13:00
    Hall B6, Booth 215 - Blue Box

    Back Journal direkt: Sell more snacks - set up the counter for daily phases.

    Julia Grommes, Snack consultant
    Company:Back Journal direkt

    12:30 - 13:00
    DEHOGA Club, hall B4.(upper floor).298 - DEHOGA Club

    Talk, business consulting - Banqueting advice: “Earn a lot of money through hard work.” On the opportunities in the banqueting business

    Björn Grimm, Grimm Consulting

    13:00 - 14:30
    hall B2 (ground floor), stand 217 - Pink Cube

    New Food - New Style

  • Healthy Routes

  • Casual World

  • Snacking/Street Food Transfer


  • 13:00 - 13:45
    Hall B4 upper floor, Booth 298 - DEHOGA Club

    New catering concepts

    What can be expected of guests - how freely can the catering
    industry operate?
    Sophie Lehmann, Thomas Imbusch (Restaurant 100/200)

    13:00
    Halle A2, Outdoor exhibition area - Grill & BBQ Court

    Master butcher Christoph Grabowski

    Master butcher Christoph Grabowski on the subject: value creation in catering, cutting a shoulder

    13:00 - 14:00
    Hall B6, Booth 215 - Blue Box

    Filialmanagement: Build employee loyalty.

    Janin Fischer, Sales trainer / business coach

    13:30 - 15:00
    Hall B6, Booth 300 - Back Stage

    A patissier as a bread sommelier?!

    Tim Lessau, master baker Braaker Mühle

    13:45 - 14:30
    Hall B4 upper floor, Booth 298 - DEHOGA Club

    Sustainability in catering 2.0

    Aaron Hasenpusch, Restaurant Klinker

    14:00 - 14:30
    Entrance East Ground Floor - Café FUTURE live

    Self Ordering, ghost kitchen, online reservation and more

    How the world of catering is changing with digital processes
    Talk with Tom Smets, Managing Director, Stadtsalat GmbH, and
    Daniel Gantenberg, Enchilada (requested), as well as OpenTable expert Daniel Simon
    Markus Roman, Redakteur FOOD SERVICE digital editor

    14:00 - 14:15
    Food Truck Village - TRUCKERS TALK

    Stage fright, dancing with joy and worry lines - how it feels getting started in your own food truck

    Curry Kurana Indian Food, La piccola Italia

    14:30 - 16:00
    Hall B2 (ground floor), stand 217 - Pink Cube

    International Trendscouting

  • "SinnReich" - Sensory News

  • The New Taste Profiles

  • The Magic Power Of Sauces


  • 14:30 - 15:15
    Halle B4 OG, Stand 298 - DEHOGA Club

    Third Wave Coffee - third wave payment. Cashless Payment im Gastgewerbe.

    Argin Keshishian, Public Coffee Roasters

    15:00 - 17:30
    Foyer East - Next Chef Award

    Next Chef Award - Finale

    Johann Lafer

    15:00
    Grill & BBQ Court, A2.(open air site).09 - Grill & BBQ Court

    Giuseppe Messina: Modern grill cuisine


    15:00 - 16:00
    Hall B6, Booth 300 - Back Stage

    Chocolate concert - Christina Rommel & Band


    15:00 - 16:00
    Hall B6, Booth 215 - Blue Box

    Back Journal direkt: Sell more snacks - set up the counter for daily phases.

    Julia Grommes, Snack consultant
    Company:Back Journal direkt

    15:15 - 16:00
    Hall B4 upper floor, Booth 298 - DEHOGA Club

    7 cl is love – we mix the content creator cocktail.

    Seven marketing tools that we use for our bars.
    Joerg Meyer, Le Lion, Boileman Bar

    15:30 - 15:45
    Food Truck Village - TRUCKERS TALK

    Going again and again - expansion with several trucks and concepts.

    Street Gourmet, Street Stars, Der Holsteiner, Smokin Buffalo BBQ

    16:00 - 17:30
    hall B2 (ground floor), stand 217 - Pink Cube

    New Food - New Style

  • Healthy Routes

  • Casual World

  • Snacking/Street Food Transfer


  • 16:00
    Halle A2, Freigelände - Grill & BBQ Court

    Plancha Grillen 2.0 - mit Chris Sandford


    16:00 - 17:00
    Hall B4 upper floor, Booth 298 - DEHOGA Club

    Start-up get-together

    Fledgling and newly established entrepreneurs are invited to a chaired get-
    together and exchange of experiences

    16:00 - 18:00
    Hall B6, Booth 300 - Back Stage

    Presentation of various chocolate creations


    16:00 - 17:00
    Hall B6, Booth 215 - Blue Box

    Filialmanagement: Build employee loyalty.

    Janin Fischer, Sales trainer / business coach

    17:00 - 17:30
    Entrance East Ground Floor - Café FUTURE live

    Guide to vegan – vegetarian – sustainable

    How do I make my guests happy?
    Talk with Katleen Haefele, International Head of Food Services & Events,
    ProVeg e.V., and Michael Gradkte, Head of Higher-Education Catering,
    Studierendenwerk Hamburg, as well as OpenTable expert Angela Altvater
    Burkart Schmid, editor-in-chief gv-praxis

    17:00 - 23:00
    Hall B4 OG, Booth 298 - DEHOGA Club

    INTERNORGA GASTRO TRENDTOUR Hamburg

    Sonderpreis für DEHOGA Mitglieder, Direkt buchbar unter www.gastronomieberatung.de
    Björn Grimm und Dirk Kreuzer, Trendscouts

    17:00 - 18:00
    Grill & BBQ Court, A2.FG.09 - Grill & BBQ Court

    Grill & BBQ Konzepte für die Gastronomie

    Grill Kontor Hamburg

    Tuesday, 17.03.2020


    09:30 - 14:00
    Room Chicago - Forum Schulcatering

    Forum School Catering

    Claudia Zilz, Redaktion gv-praxis

    10:00 - 12:00
    Hall B4 upper floor, Booth 298 - DEHOGA Club

    Breakfast


    10:00 - 18:00
    Hall B4 upper floor, Booth 298 - DEHOGA Club

    DEHOGA business consultants answer your questions


    10:00 - 13:00
    Hall B6, Booth 300 - Back Stage

    "Back to school" - Trainees from the Lübeck vocational school present …

    Decorative embellishments & design in confectionery
    Products and their possibilities when it comes to creative packaging

    10:00 - 18:00
    Forecourt, Central Entrance - Food Truck Village

    Food Truck Village

    With the best of food truck eating, time for talking, exchange of information & experience, insider & expert knowledge in the "Truckers Talk" several times a day.


    Burger Truck Special with contest

    11:30 - 13:00
    Hall B2 (ground floor), stand 217 - Pink Cube

    International Trendscouting

  • "SinnReich" - Sensory News

  • The New Taste Profiles

  • The Magic Power Of Sauces


  • 12:00 - 12:15
    FOOD TRUCK VILLAGE, Forecourt, Central Entrance - TRUCKERS TALK

    Choosing the right food truck. What must be considered in terms of facilities.

    ROKA-WERK:
    ROKA-Werk

    12:00 - 12:30
    DEHOGA Club, hall B4.(upper floor).298 - DEHOGA Club

    Talk “New advertising forms – as a restaurateur and hotelier, how do I convey my brand with modern advertising media”

    Andreas Unger, foboxy GmbH

    12:00
    Grill & BBQ Court, A2.(open air site).09 - Grill & BBQ Court

    Bar Bonvivant Henning Pelant demonstrates the preparation of aperitifs with Select Spritz & Monte Tonic


    12:00 - 13:00

    The pizza pala

    Another traditional recipe of italian pizza. Long, crunchy and more tasty of classic pizza, the pizza in pala is the “new black” in pizzeria. The Pizza teachers of Scuola Italiana Pizzaioli explain how to make the dough, the correct cooking and the best topping.

    12:00 - 13:00
    Blue Box, Hall B6.215 - Blue Box

    Filialmanagement: The best sales ideas from branch management.

    Edda Klepp, Filialmanagement & BäckerGastro

    12:30 - 13:00
    Hall B4 upper floor, Booth 298 - DEHOGA Club

    Quality. Simple. Digital. Q4me – the quality management tool from DEHOGA NRW

    Kurt Wehner, CEO Fachgruppen NRW

    13:00 - 14:30
    hall B2 (ground floor), stand 217 - Pink Cube

    New Food - New Style

  • Healthy Routes

  • Casual World

  • Snacking/Street Food Transfer


  • 13:00 - 13:30
    DEHOGA Club, hall B4.(upper floor).298 - DEHOGA Club

    Talk - “Delayed production in times of staff shortages!”

    Hardy Zolper, PALUX AG

    13:00 - 14:00
    Blue Box, Hall B6.215 - Blue Box

    DBZ magazin: Marketing for the future - how sustainability reaches the point of sale.

    Lukas Orfert, Inger Verlag

    14:00 - 14:15
    Food Truck Village - TRUCKERS TALK

    Tips from old hands - the mistakes experienced food truck owners would like to help the next generation avoid.

    Frau Waffel, Der Thüringer

    14:00 - 14:30
    DEHOGA Club, hall B4.(upper floor).298 - DEHOGA Club

    Sustainability coaching: PROFITS secure SUSTAINABILITY secures PROFITS. Greta has motivated the masses and the time has come to act responsibly!

    Björn Grimm, Grimm Consulting

    14:00
    Grill & BBQ Court, A2.(open air site).09 - Grill & BBQ Court

    SELGROS Märkte Hamburg present – meat expertise


    14:00 - 15:00

    The pizza pala

    Another traditional recipe of italian pizza. Long, crunchy and more tasty of classic pizza, the pizza in pala is the “new black” in pizzeria. The Pizza teachers of Scuola Italiana Pizzaioli explain how to make the dough, the correct cooking and the best topping.

    14:00 - 16:00
    Hall B6, Booth 300 - Back Stage

    Award ceremony for the confectioners’ exhibition Sweet Art 2020

    “Grand prize of the Free and Hanseatic City of Hamburg” with chocolate concert – Christina Rommel & Band

    14:30 - 16:00
    Hall B2 (ground floor), stand 217 - Pink Cube

    International Trendscouting

  • "SinnReich" - Sensory News

  • The New Taste Profiles

  • The Magic Power Of Sauces


  • 14:30 - 15:00
    Hall B4 upper floor, Booth 298 - DEHOGA Club

    HACCP documentation in the digital age

    Andreas Niehage, DEHOGA Lippe speaker

    15:00 - 15:30
    Hall B4 upper floor, Booth 298 - DEHOGA Club

    Marketing in the age of social media, from email to social networks

    Andreas Niehage, DEHOGA Lippe speaker

    15:00 - 16:00
    Blue Box, Hall B6.215 - Blue Box

    Filialmanagement: The best sales ideas from branch management.

    Edda Klepp, Filialmanagement & BäckerGastro

    15:30 - 15:45
    Food Truck Village - TRUCKERS TALK

    Outdoor sales vs Events vs Catering - the three pillars of revenue and how we weight them

    Coffee Bike, Street Stars, Der Holsteiner

    16:00 - 17:00
    Blue Box, Hall B6.215 - Blue Box

    DBZ magazin: Marketing for the future - how sustainability reaches the point of sale.

    Lukas Orfert, Inger Verlag

    16:00 - 17:30
    hall B2 (ground floor), stand 217 - Pink Cube

    New Food - New Style

  • Healthy Routes

  • Casual World

  • Snacking/Street Food Transfer


  • 16:00 - 17:00

    The pizza pala

    Another traditional recipe of italian pizza. Long, crunchy and more tasty of classic pizza, the pizza in pala is the “new black” in pizzeria. The Pizza teachers of Scuola Italiana Pizzaioli explain how to make the dough, the correct cooking and the best topping.