Restaurantweek 2023
The latest techniques for managing, developing and promoting restaurants from owners of well-known establishments, major chains and proven experts.
Restaurant Management and Development Forum in 2023
+ 21 more speakers
Feb. 7-9.
Boris Zarkov
Founder and CVO of White Rabbit Family.
Founder and CVO of the White Rabbit Family restaurant holding. Co-founder of the international gastronomic platform IKRA. Direct author of all of the holding's restaurant concepts and a recognized trendsetter in the Russian restaurant business.
Eugenia Kachalova
Founder of the Wine Bazaar chain of wine bars
Evgenia Kachalova - founder and managing partner of the wine bar chain "Wine Bazaar" Winner in the nomination "Restaurant Business and Gastronomy" "Business Women 2018"
William Lamberti
Russian restaurateur, entrepreneur
Russian restaurateur, entrepreneur, TV presenter, brand chef. Since 1990, in partnership with various restaurateurs and investors, he has created more than 10 restaurant projects, including Uilliam's, Ugolek, Nofar, Salumeria restaurants.
Restaurantweek 2023
HOW IT WAS
7 - 9 February, 2023
+ Online broadcast worldwide
Restaurantweek headliners
The top restaurateurs you can't help but know about.
Boris Zarykov
Founder and CVO of the restaurant holding White Rabbit Family. Co-founder of the international gastronomic platform IKRA.
Direct author of all the restaurant concepts of the holding and a recognized trendsetter in the Russian restaurant business.
Successfully opened 25 restaurants in Moscow, Sochi, and Astana over 8 years. Brought the White Rabbit restaurant to the 13th place in the world ranking of The World's 50 Best Restaurants, and the Selfie project to the 65th place in the top hundred.
Nurtured a pleiad of successful chefs and managers, changed the attitude towards restaurant staff in our country, putting the chef in the first place. Created a cool team led by chef Vladimir Mukhin, No. 9 in the Best Chef's Award '19 ranking.
"Man of the Year - 2016" and "Restaurateur of the Year - 2017" according to GQ.
Best Restaurateur of Sochi - 2017
Recognized by the national award for contribution to the development of the hospitality industry.
Over his 25 years of experience, he has developed his own concept of entrepreneurship — the ecosystem of happiness. Believes that for a successful business, everyone should be happy: customers, employees, and partners, and the leader should remain in harmony with himself.
Speaker at restaurant and business forums and closed corporate trainings, professional coach, and teacher. Perceives work as a hobby that should bring pleasure — otherwise, it should not be pursued.
Successfully opened 25 restaurants in Moscow, Sochi, and Astana over 8 years. Brought the White Rabbit restaurant to the 13th place in the world ranking of The World's 50 Best Restaurants, and the Selfie project to the 65th place in the top hundred.
Nurtured a pleiad of successful chefs and managers, changed the attitude towards restaurant staff in our country, putting the chef in the first place. Created a cool team led by chef Vladimir Mukhin, No. 9 in the Best Chef's Award '19 ranking.
"Man of the Year - 2016" and "Restaurateur of the Year - 2017" according to GQ.
Best Restaurateur of Sochi - 2017
Recognized by the national award for contribution to the development of the hospitality industry.
Over his 25 years of experience, he has developed his own concept of entrepreneurship — the ecosystem of happiness. Believes that for a successful business, everyone should be happy: customers, employees, and partners, and the leader should remain in harmony with himself.
Speaker at restaurant and business forums and closed corporate trainings, professional coach, and teacher. Perceives work as a hobby that should bring pleasure — otherwise, it should not be pursued.
Other speakers
Henrik Winter
President of the restaurant holding "Tigrus" (Bar BQ Cafe, Osteria Mario, Shvili, ZEST). Over 50 restaurants in Moscow, Kazan, Tolyatti, Yakutsk, and Dushanbe.
Since 1983, he has been involved in opening and developing projects in the hospitality industry in the USA and France. He began his professional journey in the Russian restaurant market in 1991.
In 2005, together with his wife Yulia Winter, he founded his own restaurant holding "Tigrus". The name reflected the founders' initiatives in wildlife protection: they promised themselves that if the holding flourished, the tiger population would also increase.
In 2005, together with his wife Yulia Winter, he founded his own restaurant holding "Tigrus". The name reflected the founders' initiatives in wildlife protection: they promised themselves that if the holding flourished, the tiger population would also increase.
Other speakers
Evgenia Kachalova
Founder and managing partner of the "Wine Bazaar" wine bar chain.
Winner in the "Restaurant Business and Gastronomy" category of the "Business Women 2018" award.
Her gastropub Igristy entered the Top 10 in the "Best Concept" category of the national restaurant concept award "Palm Branch" in 2020.
The Wine Bazaar bars received three stars in the independent all-Russian wine list award Russian Wine Awards in the categories "Best Wine Bar List" (2017, 2020) and "Best Russian Wine List" (2018, 2020).
Wine Bazaar on Komsomolsky. The authoritative guide Gault&Millau named the "Wine Bazaar" on Komsomolsky Avenue a must-visit.
Her gastropub Igristy entered the Top 10 in the "Best Concept" category of the national restaurant concept award "Palm Branch" in 2020.
The Wine Bazaar bars received three stars in the independent all-Russian wine list award Russian Wine Awards in the categories "Best Wine Bar List" (2017, 2020) and "Best Russian Wine List" (2018, 2020).
Wine Bazaar on Komsomolsky. The authoritative guide Gault&Millau named the "Wine Bazaar" on Komsomolsky Avenue a must-visit.
Other speakers
Denis Ivanov
Restaurateur, owner of nearly forty restaurant projects in Novosibirsk and Moscow.
Restaurateur. He worked in major international companies (Coca-Cola Export Corporation). Since 2003, he has been engaged in the creation and development of his own restaurant projects.
Author of the first high cuisine restaurant in Novosibirsk, "Classica".
From 2009 to 2010, he served as the Director of the Food Organization Department of the Sochi 2014 Organizing Committee.
Since 2010, he became the Executive Director of the Sochi2014.World Russky Dom ("Russian House") project at the Winter Olympics in Vancouver.
Denis Ivanov's restaurants include Restaurant #SIBIRISIBIR (Moscow, Novosibirsk, Tyumen), Bake Up (Tyumen), Ramen Izakaya Bar [KU:] (Moscow), Krombacher Beer Kitchen (Moscow), Jean Huang Lu, AZIATISH, the Beerman chain of beer restaurants, and the "Cup of Coffee" chain. He was awarded the commemorative medal "For Contribution to the Development of the Novosibirsk Region".
Author of the first high cuisine restaurant in Novosibirsk, "Classica".
From 2009 to 2010, he served as the Director of the Food Organization Department of the Sochi 2014 Organizing Committee.
Since 2010, he became the Executive Director of the Sochi2014.World Russky Dom ("Russian House") project at the Winter Olympics in Vancouver.
Denis Ivanov's restaurants include Restaurant #SIBIRISIBIR (Moscow, Novosibirsk, Tyumen), Bake Up (Tyumen), Ramen Izakaya Bar [KU:] (Moscow), Krombacher Beer Kitchen (Moscow), Jean Huang Lu, AZIATISH, the Beerman chain of beer restaurants, and the "Cup of Coffee" chain. He was awarded the commemorative medal "For Contribution to the Development of the Novosibirsk Region".
Other speakers
William Lamberti
Russian restaurateur, entrepreneur, TV host, and brand chef. He has created more than 10 restaurant projects, including Uilliam's, Ugolek, Pinch, Level2, Sartoria Lamberti, and Lumicino.
He began his culinary career in 1990 at Novotel Milano Est (Milan), where he worked for 12 years.
In 1994, he joined the Michelin 3-star restaurant "L'Albereta" with Chef Gualtiero Marchesi in Erbusco, and later that same year, he worked at the Grand Hotel "Quisisana" (Michelin 3-star, Naples). From 1994 to 1996, he worked in restaurants such as Enoteca Pinchiorri with Chef Annie Feolde (Florence, Michelin 3-star), Lucas Carton (Michelin 3-star) with Alain Senderens, and Halkin (Michelin 1-star) with Stefano Cavallini.
From 1998 to 1999, he worked in London at the restaurant "TECA".
In 2002, he started working on his own restaurant "Casa Bianca" in Italy.
In June 2011, in collaboration with the Ginza Project holding, he opened his first Moscow restaurant Uilliam's.
In 2013, in partnership with Chef Glenn Ballis, he opened Zupperia. In November, he opened the restaurant Honest U.L. in the Aizel boutique. In December, Ugolek was opened, where William Lamberti acted as a restaurateur and partner of the establishment, as well as a brand chef.
In 2014, William Lamberti, Glenn Ballis, and Alexander Oganezov opened their third joint project, the gastropub GlenUill.
In December 2014, the restaurant Pinch was opened, where Lamberti also serves as a partner and brand chef.
In 2015, William, in collaboration with Bruno Marino, opened the kosher restaurant AVIV at the Jewish Religious and Cultural Center "Zhukovka".
In 2016, he opened the restaurant "Severyane". He also launched the online project UillToBe with information about health, love for life, and delicious food.
In 2017, William Lamberti, together with Vladimir Davidi, introduced the Italian restaurant Salumeria. In April, in partnership with Novikov, he opened the Moroccan cuisine restaurant Nofar at the Badaevsky Plant territory. In July, together with Bruno Marino, they launched AVIV Express, a kosher food deli at Patriarch's Ponds.
In 2018, he opened the Mediterranean cuisine restaurant Montifiori and the French bistro CocoLambert at Patriarch's.
In 2019, he opened the restaurant Sartoria Lamberti at the Ritz-Carlton Moscow.
In 2022, the retrospective restaurant Lumicino was opened on Bolshaya Nikitskaya.
In 1994, he joined the Michelin 3-star restaurant "L'Albereta" with Chef Gualtiero Marchesi in Erbusco, and later that same year, he worked at the Grand Hotel "Quisisana" (Michelin 3-star, Naples). From 1994 to 1996, he worked in restaurants such as Enoteca Pinchiorri with Chef Annie Feolde (Florence, Michelin 3-star), Lucas Carton (Michelin 3-star) with Alain Senderens, and Halkin (Michelin 1-star) with Stefano Cavallini.
From 1998 to 1999, he worked in London at the restaurant "TECA".
In 2002, he started working on his own restaurant "Casa Bianca" in Italy.
In June 2011, in collaboration with the Ginza Project holding, he opened his first Moscow restaurant Uilliam's.
In 2013, in partnership with Chef Glenn Ballis, he opened Zupperia. In November, he opened the restaurant Honest U.L. in the Aizel boutique. In December, Ugolek was opened, where William Lamberti acted as a restaurateur and partner of the establishment, as well as a brand chef.
In 2014, William Lamberti, Glenn Ballis, and Alexander Oganezov opened their third joint project, the gastropub GlenUill.
In December 2014, the restaurant Pinch was opened, where Lamberti also serves as a partner and brand chef.
In 2015, William, in collaboration with Bruno Marino, opened the kosher restaurant AVIV at the Jewish Religious and Cultural Center "Zhukovka".
In 2016, he opened the restaurant "Severyane". He also launched the online project UillToBe with information about health, love for life, and delicious food.
In 2017, William Lamberti, together with Vladimir Davidi, introduced the Italian restaurant Salumeria. In April, in partnership with Novikov, he opened the Moroccan cuisine restaurant Nofar at the Badaevsky Plant territory. In July, together with Bruno Marino, they launched AVIV Express, a kosher food deli at Patriarch's Ponds.
In 2018, he opened the Mediterranean cuisine restaurant Montifiori and the French bistro CocoLambert at Patriarch's.
In 2019, he opened the restaurant Sartoria Lamberti at the Ritz-Carlton Moscow.
In 2022, the retrospective restaurant Lumicino was opened on Bolshaya Nikitskaya.
Other speakers
Sergey Mironov
Restaurateur, founder of Meat&Fish restaurants. Chairman of the Coordinating Council of the Federation of Restaurateurs and Hoteliers.
Public Commissioner in the sphere of restaurant business in Moscow. Moscow.
Member of the Presidium of the Management Board of Opora Rossii.
Co-Chairman of the Expert Council of the SME Corporation.
Member of the Expert Council of the State Duma Committee on Small and Medium Entrepreneurship.
Member of the Council of the Moscow Chamber of Commerce and Industry.
Member of the Expert Council of the Federal Service for Alcohol Market Regulation.
Expert of the Small Business and New Employment subgroup of the New High-Tech Economy working group under the Government of the Russian Federation.
Member of the Commission of the State Council of the Russian Federation on Small and Medium-sized Entrepreneurship.
Co-Chairman of the Moscow Entrepreneurs Council.
Senior Lecturer of the Hospitality Industry Management Department of the Russian Presidential Academy of National Economy and Public Administration.
Owner of RestConsult, a restaurant business optimization agency.
Member of the Presidium of the Management Board of Opora Rossii.
Co-Chairman of the Expert Council of the SME Corporation.
Member of the Expert Council of the State Duma Committee on Small and Medium Entrepreneurship.
Member of the Council of the Moscow Chamber of Commerce and Industry.
Member of the Expert Council of the Federal Service for Alcohol Market Regulation.
Expert of the Small Business and New Employment subgroup of the New High-Tech Economy working group under the Government of the Russian Federation.
Member of the Commission of the State Council of the Russian Federation on Small and Medium-sized Entrepreneurship.
Co-Chairman of the Moscow Entrepreneurs Council.
Senior Lecturer of the Hospitality Industry Management Department of the Russian Presidential Academy of National Economy and Public Administration.
Owner of RestConsult, a restaurant business optimization agency.
Other speakers
Oksana Fotya
Founder of the 1st PR-agency in the field of banquet promotion and marketing PRmenu. Gastronomic columnist in business publications.
15 years of experience in PR and advertising.
Certified specialist in design thinking methodology.
PR portfolio includes more than 50 successful cases of cooperation with gastronomic projects and event venues.
Curator of the online resto-practice Guru-Promotion. Marketing for new people.
Winner in the nomination Guru - Charisma in the 1st marketing conference "Promotion Guru".
Certified specialist in design thinking methodology.
PR portfolio includes more than 50 successful cases of cooperation with gastronomic projects and event venues.
Curator of the online resto-practice Guru-Promotion. Marketing for new people.
Winner in the nomination Guru - Charisma in the 1st marketing conference "Promotion Guru".
Other speakers
Tatiana Perepelkina
PR specialist LEO Wine & Kitchen, Tunguska, Taigastro Festival, La Poste
PR and food studies specialist.
In her portfolio: successful regional cases LEO Wine & Kitchen (Best Regional Restaurant in Russia according to "GQ Restaurant Rating 2019-2020", #1 WHERETOEAT South 2021), Tunguska (Best Regional Restaurant in Russia according to "GQ Restaurant Rating 2021"), Taigastro Festival (Best PR-campaign according to "Palm branch of restaurant business 2021").
Worked on the opening of landmark projects in Moscow - Smoke BBQ by Dreamteam and Atelier de Tartelettes by GT Group. Editor-in-chief of the gastronomic guide SpoonGuide. Author of articles and columns in St. Petersburg and Moscow publications, and a scientific paper "Gastronomic theater in Russia - representation of local culinary traditions".
In her portfolio: successful regional cases LEO Wine & Kitchen (Best Regional Restaurant in Russia according to "GQ Restaurant Rating 2019-2020", #1 WHERETOEAT South 2021), Tunguska (Best Regional Restaurant in Russia according to "GQ Restaurant Rating 2021"), Taigastro Festival (Best PR-campaign according to "Palm branch of restaurant business 2021").
Worked on the opening of landmark projects in Moscow - Smoke BBQ by Dreamteam and Atelier de Tartelettes by GT Group. Editor-in-chief of the gastronomic guide SpoonGuide. Author of articles and columns in St. Petersburg and Moscow publications, and a scientific paper "Gastronomic theater in Russia - representation of local culinary traditions".
Other speakers
Maxim Grebennikov
More than 10 years in internet marketing.
Attracted over 400,000 subscribers to a VKontakte community in 6 months without advertising.
In September, with an investment of 100 thousand rubles, helped a restaurant from the region earn 900 thousand. (In total, we helped them earn more than 4 million.)
Attracted over 400,000 subscribers to a VKontakte community in 6 months without advertising.
In September, with an investment of 100 thousand rubles, helped a restaurant from the region earn 900 thousand. (In total, we helped them earn more than 4 million.)
Other speakers
Sergey Lebedev
Owner and founder of Chico Rico.
Marketer, strategist, mentor, market leader in his niche
6 years in internet marketing and 3 years in restaurant business.
Project: CHICKO - Korean street food chain
Turnover of Moscow chain for 2022 amounted to 560,245,000₽
Conducted 200+ personal reviews and consultations for restaurateurs, entrepreneurs and experts
6 years in internet marketing and 3 years in restaurant business.
Project: CHICKO - Korean street food chain
Turnover of Moscow chain for 2022 amounted to 560,245,000₽
Conducted 200+ personal reviews and consultations for restaurateurs, entrepreneurs and experts
Other speakers
Polina Yelshina
Development Director of the communication agency "Appetite Marketing"
Over 18 years of experience in media, brand communications, events, promotion, digital and PR
In the portfolio of projects Hilti Corp., Richemont Group (Cartier, Piaget, Montblanc), Crocus Group (Nobu, Nina Ricci), Diageo (Johnnie Walker, Baileys, Captain Morgan, The Singleton), MegaFon.
In the portfolio of projects Hilti Corp., Richemont Group (Cartier, Piaget, Montblanc), Crocus Group (Nobu, Nina Ricci), Diageo (Johnnie Walker, Baileys, Captain Morgan, The Singleton), MegaFon.
Other speakers
Alexander Tsymbal
Financial Director of Zavidovo Spa Village vacation residence Founder of FinPrisma project group.
Ex-financial director of the Chaykhona No. 1 restaurant chain (RTL)
Speaker and expert of industry forums (Fig-2019, Restaurant-2019) and online events, regular speaker of the Small Business of Moscow GBU platform.
Speaker and expert of industry forums (Fig-2019, Restaurant-2019) and online events, regular speaker of the Small Business of Moscow GBU platform.
Other speakers
Sergey Khitrov
Head of RBC Market Research Analytical Group
Sergey started his professional career in 2010 in ROSBIZNESKONSALTING CJSC. Over the course of his career, he has managed a large number of projects dedicated to market research. He has repeatedly participated in conferences and forums and presented RBC's research results. Sergey specializes in quantitative research and has knowledge and skills in using a wide range of economic and statistical methods. He develops his own approaches, which are used in many marketing reports produced by RBC.
Other speakers
Roman Vavilin
General Director of Polyana Restaurant Company and Head of WDF in Samara
We manage 11 concepts and 18 restaurants, including Dom Nino, Hokku, Rusiko, Where We Are Not and others, as well as the regional delivery aggregator Polyana Delivery
Every year Polyana restaurants are included in the top 100 best restaurant concepts of different years.
Every year Polyana restaurants are included in the top 100 best restaurant concepts of different years.
Other speakers
Elena Pobedonostseva
HR consultant, co-owner of the consulting company UnoDosTres, business coach and coachee
More than 12 years in the restaurant business, including leading business coach of the restaurant chain of Food Retail Group Holding and HR director of the coffee chain "Ideal Chashka".
He conducts trainings and consults companies on HR management in restaurants and hotels, business management and strategy.
Author and presenter of public trainings for restaurateurs, HR managers and trainers.
Author of dozens of articles on restaurant HR management published in leading industry magazines.
Curator of business education at the School of Chef's Art "SVCH", St. Petersburg Author of the book "ALL THINGS ARE IN PEOPLE. Your restaurant: how to make a team out of your staff"
He conducts trainings and consults companies on HR management in restaurants and hotels, business management and strategy.
Author and presenter of public trainings for restaurateurs, HR managers and trainers.
Author of dozens of articles on restaurant HR management published in leading industry magazines.
Curator of business education at the School of Chef's Art "SVCH", St. Petersburg Author of the book "ALL THINGS ARE IN PEOPLE. Your restaurant: how to make a team out of your staff"
Other speakers
Alexander Ivanov
Founder of digital agency May Communication, specializing in complex work with HORECA objects.
Experience in advertising and marketing - 10 years.
Owner of a major gastronomic blog about Moscow restaurants with an audience of over 300,000 people on a currently banned social network.
Formerly a columnist for Marie Claire and Beauty Hack.
May Communication's portfolio includes more than 200 successfully realized cases and work with gastronomic projects of different formats: from food market corners to premium Fine dining restaurants.
Owner of a major gastronomic blog about Moscow restaurants with an audience of over 300,000 people on a currently banned social network.
Formerly a columnist for Marie Claire and Beauty Hack.
May Communication's portfolio includes more than 200 successfully realized cases and work with gastronomic projects of different formats: from food market corners to premium Fine dining restaurants.
Other speakers
Evgenia Makhneva
Founder of Management Factory, a consulting company for owners and managers in the restaurant business Speaker at RMA Business School
He has numerous publications and expert commentaries in such media as Restaurant Vedomosti magazine, r_cast podcast, Welcome times, RIA Novosti.
Other speakers
Nina Makogon
Founder of recruitment agency Rabotarestoran.ru, co-owner of online services RabotarestoranBot and RestoCVBot
Top restaurant recruiter, co-founder of RabotarestoranBot/RestoCVBot online services and FOODIKA lifestyle magazine. Head of the Information Policy Department of the FR&O
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Kirill Romaniuk
Heads one of the leading consulting companies in the HoReCa sector. Regular clients include both large chain customers and single projects from Russia, CIS countries and North America. Expert in building service and management systems in the hospitality industry. He has implemented more than 40 restaurant concepts and projects, conducted more than 1,500 consultations on business organization in Russia and abroad. Participant and presenter of business forums dedicated to the restaurant industry and entrepreneurship development.
Other speakers
Natalia Patoka
Head of the guest community of the family cafe chain "UnderSon".
Under Natalia's leadership, the department team builds the guest community, is responsible for the digital direction of the network, and handles objections and all guest feedback.
In 2021 they created a community of guests, which became a priority for the network. Working with the community has shown effective financial results and a new level of guest loyalty.
Previously:
2019 - Head of SMM
2020 - Head of Guest Relations and Loyalty Building
In 2021 they created a community of guests, which became a priority for the network. Working with the community has shown effective financial results and a new level of guest loyalty.
Previously:
2019 - Head of SMM
2020 - Head of Guest Relations and Loyalty Building
Other speakers
What Conference 2023 was like
What was it like, what did we talk about and what impressions did the guests leave? Find out by watching these photos and short reports from the Restaurant 2023 conference
Feedback from Restaurantweek 2023 participants
Feedback from Restaurantweek 2023 participants
More Experts and Speakers
In 2023, an experience was shared with you:
VIP session experts
Restaurantweek 2023 Program:
Day 1: February 7
Restaurant Management and Development
10:00 - 10:40
The perfect restaurant manager.
- A manager is a superhero: the main skills of a manager and how to develop them.
- 5 tips to become a top manager.
- Tips for owners: key criteria for selecting an ideal restaurant manager.
- Non-violent communication - the key to successful communication with employees.
- Managing the business together: why is it important to harmonize the expectations of the manager and the owner?
10:40 - 11:20
How do you find and retain valuable employees in 2023?
- What is happening in HoReCa now: what explains the high turnover of staff.
- How turnover affects the quality of service and why a cohesive team is important
- Which employees are worth retaining? Who should be considered valuable?
- How to manage and retain employees through non-material motivation and why non-material motivation is more effective.
- A breakdown of several intangible motivation tools that employers can implement
- What is employee burnout and how to deal with it?
11:20 - 12:00
Restaurant standards. What they should look like and how to control them.
- Why we need standards in the first place.
- "We can't - manage what can't be measured. - demand what we haven't been taught. - scale what is not prescribed."
- The process of creating a library of standards - an effective tool in the overall quality management system and a critical element in organizing employees. Where to start and what to pay attention to
- How to include each employee in the system of standards work, keep them up to date. Control over the implementation of standards should facilitate the work of an employee, not vice versa
- It is important to balance between the absence of standards and bureaucracy, how to find this ideal point.
12:20 - 13:10
Just about anything complicated. What is marketing?
- The impact of the pandemic and crisis on the personnel market and on human resources within the company: stages, management principles, outcomes.
- Approach to recruitment - clear criteria at the entrance / check for compliance with the company's values. "We do not hire, we invite to build a career in the restaurant business".
- Training and non-material motivation of employees: unifying mission and values. Approach to management as a learning process. The principle of continuity of training and development.
- Restaurant director - director - original approach to management.
- Disciplinary policy: what is wrong in the usual perception, examples of correct use.
13:10 - 13:50
Operational management without restaurateur involvement thanks to IT solutions
- How can a restaurateur get out of operations without sacrificing service in an establishment?
- Market ecosystem in the restaurant business. Daily operations on which you can win
- Increase profit for employees and yourself. Principles of employee motivation and why they do not need supervision
- How to digitize profit in 3 months and make it transparent. Mistakes of 90% of restaurateurs
- The program is never wrong. IT solution or new service standard.
14:45 - 15:25
How best to deal psychologically with complexity as an executive to win.
- Care about psychological health of employees as a key factor of business efficiency.
- Directions of work with the team in conditions of uncertainty.
- How to assess the condition of my employees.
- Prevention of professional burnout.
- Personal effectiveness and stability of a manager.
15:25 - 16:05
Which formats will live on and evolve further?
- At the heart of any restaurant trend is economics, and more recently, politics as well. A lot of things will depend on it.
- The fashion for world and global trends is not going anywhere. We will still be looking at how the restaurant business is developing around the world and what trends are relevant.
- Tourism in our country, as a reference point, is very important. Where the people of Russia are traveling now and what kind of cuisine they are getting used to, that is where we should invest.
16:05 - 16:45
Restaurant concepts in times of crisis.
- Cost optimization in an establishment, it turns out there is always something!
- Operational challenges of a restaurant in times of crisis
- One for all and all for one - team building in a restaurant during the crisis.
- Rebranding as an inevitability nowadays
- Collaboration, what options are possible and how it can affect profits.
17:05 - 17:45
Restarting the cost management system.
- The essence of the system approach to cost management. Tasks and objects of application.
- Methods and anti-methods of cost management.
- Var & Fix method - essence and application. Analysis of an example.
- If the cost management system has not been built yet - what can be done "now".
- "Spare parachute" - a set of practical recommendations on cost management for the catering enterprise.
17:45 - 18:25
RBC analytics and forecasts on catering, consumption and guest sentiment
Restaurant industry forecasts.
Restaurant industry forecasts.
- Reduction of catering in the market
- Sentiments and consequences in the context of a special operation
- Fork of the situation development according to the survey results, depending on the continuation of the situation
- Cost-cutting and where it will ultimately lead.
- Clear results of the RBC survey
- Types of establishments that showed growth/decline and what to expect.
18:25 - 19:00
Restaurant business. Rises and falls. Personal experience.
- Restaurant business, pros and cons of opening your own restaurant.
- My mistakes in 8 years of business and their solutions.
- Dream Team. How to build a strong team.
- How to survive the crisis here and now?
19:00 - 23:00
Party.
For your own, socializing in a circle of like-minded people.
Day 2: February 8
Promotion and increase in sales
10:00 - 10:40
How to fill an establishment with banquets for every day.
- Which days and which events can take place
- How to keep a balance between a la carte and banquet facilities
- Banquet options that can be held at restaurants you never even considered.
10:40 - 11:20
How do you promote now, stay on trend and make record queues?
- The secrets of the ever-hyped concept. How to motivate people to visit a restaurant again and againHow to increase reputation and sales with the help of heath and criticism
- How to assemble an ideal SMM-team and build its well-coordinated work
- How to effectively promote a restaurant in 2023. Recipe from Chico's, which has 90,000 subscribers in the Telegram channel
- TickTock is working? The only working way of posting to a Russian audience.
11:20 - 12:00
Personal brand as a way to attract guests
- Personal brand formation is based on: individuality, expertise, impact, thoughtfulness of actions, naturalness, dedication, and systematicity.
- Social networks as a tool for creating and promoting a personal brand.
- What you need to do to make a personal brand work and bring results.A personal brand provides new ways not only to develop in the professional sphere, but also to promote your product.
12:20 - 13:10
Why do restaurants need to work with the press?
- Raising awareness of the project through editorial articles
- Informing about promotions, discounts, contests
- Dissemination of information not only through websites, but also in social media networks
- Attracting a new audience
- What kind of information can journalists be interested in? Publication formats
- In what form should information be provided? Photos, videos and texts
- Is it necessary to organize tastings for journalists?
- How to deal with critical feedback?
13:10 - 13:50
Restaurant-impression – strategy, taste, emotions.
- Eating in a restaurant is more than a meal. Going beyond the plate
- The affective dimension of going to a restaurant: what influences the experience
- Shaping the guest's expectations
- Sight, taste, flavor, aroma, sound, textures
- What does a restaurant need a tasting set for?
- Proper packaging and promotion.
14:45 - 15:25
An interview with a restaurateur.
15:25 - 16:05
VKontakte as the primary channel for fully seating guests in a restaurant.
- VKontakte tools to increase LTV in a restaurant
- How, with VK, to make full seating even on a non-running day
- How to use modern VKontakte to digitize guests in a complete and stress-free way
- Testimonials. How to maximize their number and handle feedback.
- How for a restaurant to run word of mouth using VK. Without contests, raffles and tambourine dancing.
- Automatic birthday mailings to guests and their second halves with an open rate of over 87%. How to load a restaurant with at least three celebrations per day?
16:05 - 16:45
The financial question or what budget does a restaurant need to effectively attract guests from social media and digital resources?
Types of advertising
- contextual advertising
- geo-advertising
- organic promotion
- targeted advertising
- Influencer management
Advertising effect
- overall popularization
- bookings
- calls
- bookings
- routes on the map
About Prices
- proper budgeting
- cost formation
- investment period
- guest cost (how to calculate)
Cases
- comprehensive approach
- partial solutions
- one-off services
- work stoppage
Tools to help you evaluate the proposed budget and its efficiency
- contextual advertising
- geo-advertising
- organic promotion
- targeted advertising
- Influencer management
Advertising effect
- overall popularization
- bookings
- calls
- bookings
- routes on the map
About Prices
- proper budgeting
- cost formation
- investment period
- guest cost (how to calculate)
Cases
- comprehensive approach
- partial solutions
- one-off services
- work stoppage
Tools to help you evaluate the proposed budget and its efficiency
17:05 - 17:45
Global trends in delivery and digital services.
- Global delivery players merge, what's behind it
- Alcohol delivery from restaurants using aggregators
- Development of online to offline services - QR payment services
- What happened to payment systems in Russia in 2022. How the Russian market has adapted
- How customers' preferences in orders have changed: by cuisine and dishes in 2022.
17:45 - 18:25
Restaurants in the meta-universe - time to open?
- What are meta-universes, blockchain and nft
- Prerequisites for popularization of new technologies in HoReCa
- What opportunities metavillages offer for business
- Overview of successful practices of blockchain and nft technology application in HoReCa
- Instructions for use: a selection of the most effective mechanics.
18:25 - 19:00
Collaborations as one of the drivers of industry growth
- Basic principles of creating collaborations.
- Why the gastronomy industry needs this format of promotion and how to achieve the right goal.
- How to make a collaboration successful: from selecting partners to managing the process.
- How to correctly calculate the budget and digitize the result.
- Examples of realized successful cases.
Restaurantweek 2023
The largest restaurant development conference
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