Ministry of Agriculture and Rural Development
Know-how for restaurateurs
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The event addressed to restaurant owners, investors and other people professionally related to the catering sector. The organizers aim at fully reflecting all the principles for running a model food establishment. The participants will learn how to efficiently organize and appropriately run a restaurant that meets top European standards. |
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| What is it all about | |||
| A model kitchen and restaurant will be arranged on the area of 200-300 m2. The kitchen and restaurant will work on all 4 days. The work of cooks, waiters, baristas and a receptionist will be shown live. The whole event will be supervised by a moderator. The cooks' activities will also be transmitted via a camera to a screen hanging above the kitchen. The event will be enriched by shows and presentations prepared by the event's partners. | |||
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| Benefits from participation | |||
| The participants will have an opportunity to see the project live and to obtain advice from experts on particular areas. Suppliers of professional kitchen equipment, kitchen furnishings and food products will have their tables in the restaurant part. Waiters working in the restaurant will not only collect orders for dishes served free-of-charge, but also distribute a questionnaire for invited guests to tick their areas of interest. These questionnaires will then be submitted to experts who will analyse the guests' needs and provide them with professional advice. | |||
| Participation terms | |||
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Each company participating in the event will obtain a package of 100 invitations for their guests, who will have to sign up for a particular day and time. This will be possible online on the Gastro Trendy website in August 2010. Moreover, each interested person can register on the website for a given day and time to participate in the event as a visitor. For more information contact Mr. Marcin Gruszczyński:
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