General Programme INTERNORGA 2019

14.03.2019
10:00 - 18:00
Mehr! Theater am Großmarkt Hamburg

38. Internationales Foodservice-Forum

The future of professional foodservice. consumption trends. Success factors. Growth potentials.


Thursday, 14. March 2019

10.00-18.00 h

Mehr! Theater am Großmarkt Hamburg




<pr>The conference language is German - simultaneous translation into English





<pr>F&B-Mall

The F&B Mall, with over 1.000 sqm, offers foodservice suppliers the opportunity to present themselves. They provide information on their latest products, bestsellers and service packages and offer snacks during the breaks.



From 09.00 h | Warm up with coffee & co.




Opening


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




1. Tomorrow's potentials
• 2018: Top 100 foodservice players
• Innovation, Trends and driving forces
• Ways to grow & learning matter for 2019+
Speaker:Gretel Weiss, food-service, Frankfurt a.M.




2. Brain Power
• On the intelligent use of digital systems
• How to improve mental performance?
Speaker: Dr. Volker Busch, University of Regensburg, Regensburg



3. Blogging - Storytelling at its best
• How posts influence people and markets
Speaker: Per Meurling, Berlin Food Stories, Berlin




12.00 h | Break: talking, eating and drinking




4. Frittenwerk - Make fries sexy
• More humor in brand communication
• Social media as a creative playground
Speaker: My Skendo, Frittenwerk, Düsseldorf



5. LEON - Winning, not fighting
• PPP - Aligning purpose, philosophy and practice
• How to match love with dollars
Speaker: John Vincent, LEON, London/UK



6. 'Nothing is certain, but everything is urgent'
• A competitiveness outlook for 2019 and beyond
Speaker: Prof Stéphane Garelli, IMD / University of Lausanne, Lausanne, Switzerland



14.30 h | Break: talking, eating and drinking




7. Emotion - Tomorrow's currency
• Transformation creates transactions
Speaker: Axel Weber, Axel Weber & Partner, Bochum



8. How to bring growth and change into accord?
• Successful restaurateurs in discussion with Axel Weber
• Employer attractiveness, brand culture, digital fitness
Participants: Kent Hahne, Apeiron, Bonn and David Baumgartner, dean&david, Gräfeling/Munich</ü>

9. On boldness and getting things done
• More speed, less risk - decision making in extreme situations
• What managers can learn from extreme sports people
Speaker: Benedikt Böhm, extreme skier / Dynafit, Munich



Moderation: Boris Tomic, foodservice, Frankfurt am Main



17.30 h | Forum finish drinks


10:00 - 18:00

INTERNORGA Zukunftspreis

15.03.2019
10:00 - 18:00
BACK Stage, Hall B6.1

'Horst Kannapin Cup' competition for young talent

by the CGV Fachverein Hamburger Konditoren von 1878 e.V. with subsequent award ceremony
10:00 - 11:00
DEHOGA Club, Hall B4 upper floor, Booth 500

Powerfrühstück

11:00 - 12:00
Baker's Blue Box, Hall B6

Company succession - are you prepared?

Enno Schürmann (Voss & Partner)
11:30 - 12:30
Pink Cube, Hall B2 ground floor

International trend scouting - ideas from all over the world

Street food transfer
Spotlight on Asia
Trailblazing concepts & products as drivers
12:00 - 13:00
A2.FG.09

SELGROS Märkte Hamburg präsentieren - Kompetenz Fleisch & Fisch

Company: SELGROS
12:00 - 13:00
Food Truck Village, ROKA-WERK

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

Company: ROKA-WERK
12:00 - 13:00
World Pizza Pre-selection, Hall A2, Booth 123

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 - 12:30
DEHOGA Club, Hall B4 upper floor, Booth 500

Emotionen in Zeiten von Social Media - Chancen für Gastronomen und Hoteliers

Andreas Unger (foboxy GmbH)
12:00 - 13:00
Baker's Blue Box, Hall B6

Location strategy - Sales volume is not everything

Enno Schürmann (Voss & Partner)
13:00 - 13:30
Pink Cube, Hall B2 ground floor

Plantarism # NoSex Food # Future Aspects

Changes in nutrition for plantarians
NoSex food: Meals & Favourites
The future of nature
13:00 - 13:30
DEHOGA Club, Hall B4 upper floor, Booth 500

Was tun, wenn der Betriebsprüfer klingelt?

Dr. Hartmut Meyer (Grimm Consulting)
13:30 - 14:00
DEHOGA Club, Hall B4 upper floor, Booth 500

Zuckerreduktion bei Backwaren und Desserts

Josef Stegemann (Martin Braun Backmittel und Essenzen KG)
14:00 - 15:00
A2.FG.09

Dry Aged vom bayrischen Höhenfleckvieh

Company: VINZENZMURR
14:00 - 14:30
FO.EG.01

Digitisation & marketing

How will digitisation affect the food industry?
Talk with experts powered by OpenTable
14:00 - 14:30
Food Truck Village, ROKA-WERK

Good food alone is not enough - how we approach our marketing.

Company: Frau Dr. Schneider's Grilled Cheese Wonderland, Der Thüringer, First Love Coffee
14:00 - 15:00
Baker's Blue Box, Hall B6

Company succession - are you prepared?

Enno Schürmann (Voss & Partner)
14:00 - 15:00
World Pizza Pre-selection, Hall A2, Booth 123

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 - 15:30
Pink Cube, Hall B2 ground floor

International trend scouting - ideas from all over the world

Street food transfer
Spotlight on Asia
Trailblazing concepts & products as drivers
15:00 - 16:00
Baker's Blue Box, Hall B6

Location strategy - Sales volume is not everything

Enno Schürmann (Voss & Partner)
15:00 - 17:00
Room Chicago, Central Entrance, 3rd Floor

German Gastro-Gründerpreis

Creative ideas and surprising concepts! Concentrated gastronomic power in an exciting live pitch. Choose your personal favourite from among the six finalists.
15:30 - 16:00
Food Truck Village, ROKA-WERK

There's something fishy going on - fish products in a food truck and why this is a good idea.

Company: Rauchzeichen
16:00 - 17:00
A2.FG.09

Opus Powergrill - Weltpremiere des Vertikal-Infrarot-Grill

16:00 - 16:30
Pink Cube, Hall B2 ground floor

Plantarism # NoSex Food # Future Aspects

Changes in nutrition for plantarians
NoSex food: Meals & Favourites
The future of nature
16:00 - 17:00
World Pizza Pre-selection, Hall A2, Booth 123

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.
16.03.2019
10:00 - 11:00
DEHOGA Club, Hall B4 upper floor, Booth 500

Powerfrühstück

10:30 - 13:30
BACK Stage, Hall B6.1

Workshop for trainees with Martin Müller (Müller-Dekor)

Decorate a wedding cake using different techniques.
11:00 - 12:00
Baker's Blue Box, Hall B6

Win customers and staff by building brands

Janine Gruner (bsc Konzepte)
11:00 - 11:30
DEHOGA Club, Hall B4 upper floor, Booth 500

Emotionen in Zeiten von Social Media - Chancen für Gastronomen und Hoteliers

Andreas Unger (foboxy GmbH)
11:30 - 12:30
Pink Cube, Hall B2 ground floor

International trend scouting - ideas from all over the world

Street food transfer
Spotlight on Asia
Trailblazing concepts & products as drivers
12:00 - 13:00
A2.FG.09

SELGROS Märkte Hamburg präsentieren - Kompetenz Fleisch & Fisch

Company: Selgros
12:00 - 13:00
Food Truck Village, ROKA-WERK

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

Company: ROKA-WERK
12:00 - 13:00
Baker's Blue Box, Hall B6

Snack costing - keeping check on costs

Magdalena Pietraszek (bsc Konzepte)
12:00 - 13:30
World Pizza Pre-selection, Hall A2, Booth 123

Make your Pizza : an open day with Scuola Italiana Pizzaioli

Are you a real Italian pizzamaker? This is your chance to learn to make a great Italian pizza, with the teachers of Scuola Italiana Pizzaioli, the dough, the cooking and the topping for your pizza!
Company: Pizza e Pasta Italiana – Scuola Italiana Pizzaioli
12:30 - 12:50
DEHOGA Club, Hall B4 upper floor, Booth 500

Digitale Lösungen im Fokus - Konkrete Ansätze zum Mitnehmen

Dennis Pfister (DIRS21)
13:00 - 13:30
FO.EG.01

Winners Place – Preisträger Hamburger Foodservice Preis

Die Erfolgsstory eines Unternehmers
13:00 - 13:30
DEHOGA Club, Hall B4 upper floor, Booth 500

10 Dinge, die Sie beim Online-Auftritt Ihres Unternehmens wahrscheinlich falsch machen und wie Sie dieses ändern können

Ricky Langhans
Company: Grimm Consulting
13:00 - 13:30
Pink Cube, Hall B2 ground floor

Plantarism # NoSex Food # Future Aspects

Changes in nutrition for plantarians
NoSex food: Meals & Favourites
The future of nature
13:00 - 13:30
DEHOGA Club, Hall B4 upper floor

Vortrag Betriebsberatung Digitalmarketing

Ricky Langhans (Grimm Consulting)
13:30 - 14:30
BACK Stage, Hall B6.1

Themed cakes - 2019 trends

Bettina Schliephake-Burchardt
13:30 - 14:00
DEHOGA Club, Hall B4 upper floor, Booth 500

Mit bargeldloser Zahlung in die Zukunft - neue Bezahlmethoden

Christian Ranft und Klaus Eger (Ingenico Payment Service GmbH)
14:00 - 15:30
World Pizza Pre-selection, Hall A2, Booth 123

Make your Pizza : an open day with Scuola Italiana Pizzaioli

Are you a real Italian pizzamaker? This is your chance to learn to make a great Italian pizza, with the teachers of Scuola Italiana Pizzaioli, the dough, the cooking and the topping for your pizza!
Company: Pizza e Pasta Italiana – Scuola Italiana Pizzaioli
14:00 - 15:00
A2.FG.09

Die Welt der Gewürze und Aromen - Frank Schäfer von der Gourmerie stellt vor

Frank Schäfer
14:00 - 14:30
Food Truck Village, ROKA-WERK

A bit of everything, please – owner-run trucks and what it means when the boss takes care of everything.

Company: Pünktchen & Anton, Papas Pommes, Bart's Frying Dutchman
14:00 - 15:00
Baker's Blue Box, Hall B6

Win customers and staff by building brands

Janine Gruner (bsc Konzepte)
14:00 - 17:00
Next Chef Award, East Entrance, upper floor

Preliminary round Challenge 1

14:30 - 15:30
BACK Stage, Hall B6.1

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

14:30 - 15:30
Pink Cube, Hall B2 ground floor

International trend scouting - ideas from all over the world

Street food transfer
Spotlight on Asia
Trailblazing concepts & products as drivers
15:00 - 16:00
Baker's Blue Box, Hall B6

Snack costing - keeping check on costs

Magdalena Pietraszek (bsc Konzepte)
15:00 - 17:00
Room Chicago

Getränkeideen Speed-Tasting

Deutschlands größtes Getränke-Speed-Tasting
15:30 - 17:00
Food Truck Village am Ausstellungsfahrzeug des ROKA-WERK

Burger Special

15:30 - 17:00
BACK Stage, Hall B6.1

Airbrush meets gelatin sugar

Joachim Habiger (Süss Deko)
16:00 - 17:00
A2.FG.09

Monolith Grills - keramisches grillen

Company: Monolith
16:00 - 16:30
Pink Cube, Hall B2 ground floor

Plantarism # NoSex Food # Future Aspects

Changes in nutrition for plantarians
NoSex food: Meals & Favourites
The future of nature
16:00 - 16:30
DEHOGA Club, Hall B4 upper floor, Booth 500

Grundsätzliches zum Kauf und Verkauf einer Gastro-Immobilie

Klaus Schlarmann (Grimm Consulting)
16:00 - 17:30
World Pizza Pre-selection, Hall A2, Booth 123

Make your Pizza : an open day with Scuola Italiana Pizzaioli

Are you a real Italian pizzamaker? This is your chance to learn to make a great Italian pizza, with the teachers of Scuola Italiana Pizzaioli, the dough, the cooking and the topping for your pizza!
Company: Pizza e Pasta Italiana – Scuola Italiana Pizzaioli
17:00 - 17:30
FO.EG.01

The fateful question: STAFF - an opportunity or just a risk?

What are we doing to make young talent interested in gastronomy?
Interview with experts
17:00 - 18:00
BACK Stage, Hall B6.1

The 2019 summer hit - cocktails with coffee!

Bartender Fernando Martinez mixes from the cocktail bar
17:45 - 18:15
Food Truck Village, ROKA-WERK

Siegerehrung Burger-Contest

17.03.2019
10:00 - 11:00
DEHOGA Club, Hall B4 upper floor, Booth 500

Powerfrühstück

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

Sugar art with a wedding theme

Presented by Joachim Habiger (Süss Deko)
Joachim Habiger (Süss Deko)
11:00 - 12:00
Baker's Blue Box, Hall B6

Early warning systems against staff thefts

Heiko Klages (Lawyer)
11:30 - 12:30
Pink Cube, Hall B2 ground floor

International trend scouting - ideas from all over the world

Street food transfer
Spotlight on Asia
Trailblazing concepts & products as drivers
12:00 - 13:00
A2.FG.09

SELGROS Märkte Hamburg präsentieren - Kompetenz Fleisch & Fisch

Company: Selgros
12:00 - 13:00
Food Truck Village, ROKA-WERK

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

Company: ROKA-WERK
12:00 - 13:00
BACK Stage, Hall B6.1

New dessert creations!

presented by Annerose Lillge (patissier + chef) with Tim Kownatzki (master chef)
Annerose Lillge and Tim Kownatzki
12:00 - 13:00
Baker's Blue Box, Hall B6

Midday session - straight talk from bakers

Trond Patzphal
12:00 - 13:00
World Pizza Pre-selection, Hall A2, Booth 123

Comparison of different flour types

Technical comparison of different flour types.
What is stone-ground flour?
13:00 - 13:30
DEHOGA Club, Hall B4 upper floor, Booth 500

Positionierung – Das Sog-Marketing für die Gastronomie

Dirk Kreuzer
Company: Grimm Consulting
13:00 - 13:30
Pink Cube, Hall B2 ground floor

Plantarism # NoSex Food # Future Aspects

Changes in nutrition for plantarians
NoSex food: Meals & Favourites
The future of nature
13:00 - 14:00
BACK Stage, Hall B6.1

'Bungler or expert?!'

with Tim Gräper and Nicolas Siems

Two master bakers compete as patissiers
Tim Gräper and Nicolas Siems
13:30 - 13:50
DEHOGA Club, Hall B4 upper floor, Booth 500

Digitale Lösungen im Fokus - Konkrete Ansätze zum Mitnehmen

Dennis Pfister (DIRS21)
14:00 - 14:30
FO.EG.01

Millennials and their significance

How does their purchasing power change the food industry?
Talk with experts powered by OpenTable
14:00 - 15:00
A2.FG.09

"Respekt vor Lebensmittel" / der Fleischflüsterer Christoph Grabowski

Christoph Grabowski (Fleischermeister& diplomierter Fleischsomelier)
14:00 - 14:30
Food Truck Village, ROKA-WERK

Always go bigger – expansion with several trucks and several concepts.

Company: Street Gourmet, Street Stars, Der Holsteiner, Smokin Buffalo BBQ
14:00 - 15:00
BACK Stage, Hall B6.1

Cookies and cupcakes

presented by Bettina Schliephake-Burchardt
Bettina Schliephake-Burchardt
14:00 - 15:00
Baker's Blue Box, Hall B6

Employee theft. What now? The right legal procedure

Heiko Klages
14:00 - 14:30
DEHOGA Club, Hall B4 upper floor, Booth 500

Emotionen in Zeiten von Social Media - Chancen für Gastronomen und Hoteliers

Andreas Unger (foboxy GmbH)
14:00 - 17:00
Next Chef Award, East Entrance, upper floor

Preliminary round Challenge 2

14:00 - 15:00
World Pizza Pre-selection, Hall A2, Booth 123

Comparison of different flour types

Technical comparison of different flour types.
What is stone-ground flour?
14:30 - 15:30
Pink Cube, Hall B2 ground floor

International trend scouting - ideas from all over the world

Street food transfer
Spotlight on Asia
Trailblazing concepts & products as drivers
15:00 - 18:00
BACK Stage, Hall B6.1

Workshop for trainees with Martin Müller (Müller-Dekor)

Decorate a wedding cake using different techniques.
15:00 - 16:00
Baker's Blue Box, Hall B6

Early warning systems against staff thefts

Heiko Klages (Lawyer)
15:30 - 16:00
Food Truck Village, Adler's Wilde Hilde,

Aller Anfang ist…. - der Start in's Food Truck Business.

Company: Adler's Wilde Hilde, First Love Coffee, Frittenfreude
16:00 - 17:00
A2.FG.09

Premium Würste von METZGERS - Live Workshop

Company: Metzgers
16:00 - 16:30
Pink Cube, Hall B2 ground floor

Plantarism # NoSex Food # Future Aspects

Changes in nutrition for plantarians
NoSex food: Meals & Favourites
The future of nature
16:00 - 17:00
World Pizza Pre-selection, Hall A2, Booth 123

Comparison of different flour types

Technical comparison of different flour types.
What is stone-ground flour?
17:00 - 17:30
FO.EG.01

FUTURE FOOD - what and how will we eat tomorrow?

Motivational research on the eating habits of our guests
Talk with associate professor Dr Thomas Ellrott, Institut für Ernährungspsychologie, University of Göttingen
18.03.2019
09:00 - 14:00
Central entrance, Room Chicago, 3rd floor

German catering congress

(in German only)

Alles dreht sich um den Gast.

Konsumverhalten & Anspruchsdenken. Lösungen für die Praxis.



Ab 9.00 Uhr | Kaffee & Co. zum Warmreden



Begrüßung

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



1. Update Essverhalten - warum is(s)t keiner mehr normal?!
• Wie sich die Außer-Haus-Branche aufstellen muss, um den Gästewünschen zu entsprechen
Referent: PD Dr. Thomas Ellrott, Institut für Ernährungspsychologie, Georg-August-Universität, Göttingen



2. Kreativ umdenken
• Praxisbeispiel Business: Wie veränderten Ansprüchen am Arbeitsplatz konzeptionell zu begegnen ist
Referent: Sascha Witt, Bayer Gastronomie GmbH, Leverkusen



3. Ein Erfolgsduo hat Zukunft
• Praxisbeispiel Care: Wie Nachhaltigkeit und Regionalität sich ergänzen
Referent: Thomas Voß, LWL-Kliniken Münster und Lengerich, Münser



11.30 Uhr | Kaffeezeit mit Snacks und Drinks



4. Erfolg mit V
• Impulse für vegane Angebote und wie wir sie richtig kommunizieren
Referent: Janika Kleine, Albert Schweizer Stiftung, Berlin



5. Vom Spitzenkoch lernen: Kulinarisch kreative Impulse
• Inspiration und Innovation für die Profiküche
Referent: Heiko Antoniewicz, Ehemaliger Sterne-Koch und Spezialist für moderne Kochtechniken



6. Arbeiten 4.0
• Wer sind unsere Kunden in der Welt von morgen?
Referent: Dr. Holger Schmidt, Netzwerkökonom, Darmstadt



14.00 Uhr | Lunch-Buffet und Ausklang


10:00 - 11:00
DEHOGA Club, Hall B4 upper floor, Booth 500

Powerfrühstück

10:30 - 13:30
BACK Stage, Hall B6.1

Workshop for trainees with Martin Müller (Müller-Dekor)

Decorate a wedding cake using different techniques.
11:00 - 12:00
Baker's Blue Box, Hall B6

Development of a snack concept

Fassiholla Rohparwar (bsc Konzepte)
11:00 - 11:30
DEHOGA Club, Hall B4 upper floor, Booth 500

Emotionen in Zeiten von Social Media - Chancen für Gastronomen und Hoteliers

Andreas Unger (foboxy GmbH)
11:00 - 14:00
Next Chef Award, East Entrance, upper floor

Preliminary round Challenge 3

11:30 - 12:30
Pink Cube, Hall B2 ground floor

International trend scouting - ideas from all over the world

Street food transfer
Spotlight on Asia
Trailblazing concepts & products as drivers
12:00 - 18:00
World Pizza Pre-selection, Hall A2, Booth 123

German World Pizza Selection

Who will represent the best German pizza maker at World Pizza Championship?
Company: Pizza e Pasta Italiana – Scuola Italiana Pizzaioli
12:00 - 13:00
A2.FG.09

"Respekt vor Lebensmittel" / der Fleischflüsterer Christoph Grabowski

Christoph Grabowski (Fleischermeister& diplomierter Fleischsomelier)
12:00 - 13:00
Food Truck Village, ROKA-WERK

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

Company: ROKA-WERK
12:00 - 13:00
Baker's Blue Box, Hall B6

Careers in sales

Gesa Lüken-Hoppmann
13:00 - 13:30
DEHOGA Club, Hall B4 upper floor, Booth 500

Dank großzügiger Förderung bessere Stimmung und Ergebnisse im Betrieb Unternehmenswert Mensch

Björn Grimm
Company: Grimm Consulting
13:00 - 13:30
Pink Cube, Hall B2 ground floor

Plantarism # NoSex Food # Future Aspects

Changes in nutrition for plantarians
NoSex food: Meals & Favourites
The future of nature
13:00 - 13:30
DEHOGA Club, Hall B4 upper floor, Booth 500

Dank großzügiger Förderung bessere Stimmung und Ergebnisse im Betrieb - Unternehmenswert Mensch

Björn Grimm (Grimm Consulting)
13:00 - 13:50
DEHOGA Club, Hall B4 upper floor, Booth 500

Digitale Lösungen im Fokus - Konkrete Ansätze zum Mitnehmen

Dennis Pfister (DIRS21)
13:30 - 14:30
BACK Stage, Hall B6.1

A patissier as a bread sommelier?!

presented by Tim Lessau (master baker) from Braaker Mühle
Tim Lessau (Braaker Mühle)
14:00 - 14:30
FO.EG.01

Personalisation as a success factor of the future

How does the food industry cater for special requests?
Talk with experts powered by OpenTable
14:00 - 15:00
A2.FG.09

SELGROS Märkte Hamburg präsentieren - Kompetenz Fleisch & Fisch

Company: Selgros
14:00 - 14:30
Food Truck Village, ROKA-WERK

Do your wurst! Reinventing the finger food classic

Company: HOLY DOGS, Hannz Wurst
14:00 - 15:00
Baker's Blue Box, Hall B6

Development of a snack concept

Fassiholla Rohparwar (bsc Konzepte)
14:00 - 14:30
DEHOGA Club, Hall B4 upper floor, Booth 500

Mit bargeldloser Zahlung in die Zukunft - neue Bezahlmethoden

Christian Ranft und Klaus Eger (Ingenico Payment Service GmbH)
14:30 - 15:30
Pink Cube, Hall B2 ground floor

International trend scouting - ideas from all over the world

Street food transfer
Spotlight on Asia
Trailblazing concepts & products as drivers
14:30 - 16:00
BACK Stage, Hall B6.1

Fruit and vegetable carving

Joachim Habiger (Süss Deko)
15:00 - 16:00
Baker's Blue Box, Hall B6

Careers in sales

Gesa Lüken-Hoppmann
15:00 - 17:30
Next Chef Award, East Entrance, upper floor

Finale

15:30 - 16:00
Food Truck Village, ROKA-WERK

General sale vs events vs catering – the three revenue pillars and how we balance them to meet our needs

Company: Empanadas Truck, Street Gourmet, Smokin Bufflo BBQ, Adler's Wilde Hilde
16:00 - 17:00
A2.FG.09

Premium Würste von METZGERS - Live Workshop

Company: Metzgers
16:00 - 18:00
DEHOGA Club, Hall B4 upper floor, Booth 500

Get-together von Jungunternehmern des DEHOGA Hamburg und DEHOGA Niedersachsen.

Herzlich willkommen auch für Jungunternehmer zur ersten Kontaktaufnahme.
16:00 - 16:30
Pink Cube, Hall B2 ground floor

Plantarism # NoSex Food # Future Aspects

Changes in nutrition for plantarians
NoSex food: Meals & Favourites
The future of nature
16:00 - 18:00
BACK Stage, Hall B6.1

2019 chocolate trends

Kevin Lühmann
17:00 - 17:30
FO.EG.01

ENVIRONMENT – zero waste, foodprint, animal welfare ... all too radical?

The key points of modern gastronomy
Interview with experts
19.03.2019
09:30 - 14:00
Central entrance, Room Chicago, 3rd floor

FORUM SCHOOL CATERING

(in German only)

Preisdiktat statt gesunder Genuss?

Schulcatering als Zukunftsaufgabe


Ab 9.00 Uhr | Kaffee & Co. zum Warmreden


9.30 Uhr | Begrüßung durch die Veranstalter



1. Was darf ein hochwertiges Schulessen kosten?
• Aktuelle Ergebnisse der bundesweiten DGE-Studie "KuPS"
Referentin: Dr. M. Ernestine Tecklenburg, Deutsche Gesellschaft für Ernährung (DGE), Bonn



2. Best Practice: Schulessen günstig und gesund - geht das?
• Catering als Balanceakt zwischen Kosten und Anspruch
Referent: Bertold Kohm, Servicegesellschaft Nordbaden, Wiesloch



3. Talk: Los geht's gemeinsam für eine gute Kinderverpflegung
• Ziele des neu gegründeten Verbands Deutscher Schul- und Kitacaterer
Referenten: Eva-Maria Lambeck und Rolf Hoppe, Verband Deutscher Schul- und Kitacaterer (VDSKC), Berlin



11.30 Uhr | PAUSE - Snackbuffet



4. Schulessen - nachhaltig, gesund und bezahlbar?
• Grüne Konzepte für die Mensa von morgen
Referent: Rainer Roehl, a'verdis, Münster



5. Krise in der Küche - gehen uns die Fachkräfte aus?
• Status quo und Maßnahmen zur Fachkräftesicherung
Referentin: Prof. Dr. Stephanie Hagspihl, Hochschule Fulda



6. Quer.Denken - Mut zur Veränderung
• Wie Gedanken unsere Wahrnehmung steuern
Referent: Jakob Lipp, Magier, Mentalist und Gedankenkünstler



14.00 Uhr | Mittags-Snackbuffet


10:00 - 11:00
DEHOGA Club, Hall B4 upper floor, Booth 500

Powerfrühstück

10:30 - 13:00
BACK Stage, Hall B6.1

'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
11:00 - 11:30
Baker's Blue Box, Hall B6

How employees tick and how to make management easier

Volker Rozynski (Synvios)
11:30 - 12:30
Pink Cube, Hall B2 ground floor

International trend scouting - ideas from all over the world

Street food transfer
Spotlight on Asia
Trailblazing concepts & products as drivers
12:00 - 13:30
World Pizza Pre-selection, Hall A2, Booth 123

How to use soya flour, and why it is suggest for a healthy diet

How to make an excellent and digestible pizza using soya flour, performing a so called polish dough mix. And the blast freezing of pizza for pizza chains or smaller restaurants where pizza is not the main dish.
Company: Pizza e Pasta Italiana – Scuola Italiana Pizzaioli
12:00 - 13:00
A2.FG.09

Dry Aged vom bayrischen Höhenfleckvieh

Company: VINZENZMURR
12:00 - 13:00
World Pizza Pre-selection, Hall A2, Booth 123

Herstellung von Pizza mit Sojamehl

12:00 - 12:30
Baker's Blue Box, Hall B6

How employees tick and how to make management easier

Volker Rozynski (Synvios)
12:00 - 12:30
DEHOGA Club, Hall B4 upper floor, Booth 500

Emotionen in Zeiten von Social Media - Chancen für Gastronomen und Hoteliers

Andreas Unger (foboxy GmbH)
13:00 - 13:30
Pink Cube, Hall B2 ground floor

Plantarism # NoSex Food # Future Aspects

Changes in nutrition for plantarians
NoSex food: Meals & Favourites
The future of nature
13:00 - 13:30
DEHOGA Club, Hall B4 upper floor, Booth 500

Mit bargeldloser Zahlung in die Zukunft - neue Bezahlmethoden

Christian Ranft und Klaus Eger (Ingenico Payment Service GmbH)
14:00 - 15:00
A2.FG.09

SELGROS Märkte Hamburg präsentieren - Kompetenz Fleisch & Fisch

Company: Selgros
14:00 - 15:00
World Pizza Pre-selection, Hall A2, Booth 123

Herstellung von Pizza mit Sojamehl

14:00 - 15:00
Baker's Blue Box, Hall B6

The best sales ideas from outlet management

Edda Klepp
14:00 - 14:30
DEHOGA Club, Hall B4 upper floor, Booth 500

'Hygiene per App' - Technische Hilfen zur HACCP-Dokumentation

Andreas Niehage (Referent des DEHOGA Lippe)
14:30 - 15:30
Pink Cube, Hall B2 ground floor

International trend scouting - ideas from all over the world

Street food transfer
Spotlight on Asia
Trailblazing concepts & products as drivers
14:30 - 15:30
BACK Stage, Hall B6.1

Award ceremony for the patissiers of the Süße Kunst 2019 exhibition 'Grand prize of the Free and Hanseatic City of Hamburg'

15:00 - 16:00
Baker's Blue Box, Hall B6

The best sales ideas from outlet management

Edda Klepp
16:00 - 17:00
World Pizza Pre-selection, Hall A2, Booth 123

Herstellung von Pizza mit Sojamehl

16:00 - 16:30
Pink Cube, Hall B2 ground floor

Plantarism # NoSex Food # Future Aspects

Changes in nutrition for plantarians
NoSex food: Meals & Favourites
The future of nature
16:00 - 16:30
DEHOGA Club, Hall B4 upper floor, Booth 500

'Alles Digital oder Was? Nicht nur für die Großen!'

Andreas Niehage (Referent des DEHOGA Lippe)
16:00 - 17:30
World Pizza Pre-selection, Hall A2, Booth 123

How to use soya flour, and why it is suggest for a healthy diet

How to make an excellent and digestible pizza using soya flour, performing a so called polish dough mix. And the blast freezing of pizza for pizza chains or smaller restaurants where pizza is not the main dish.
Company: Pizza e Pasta Italiana – Scuola Italiana Pizzaioli