INTERNORGA International Trade Fair at the Hamburg Fair Site March 3-8
HAMBURG, Germany, February 3, 2006. Fresh, fast and flavoursome that is what is needed in the food service for the future. Customers in the food service and institutional catering sector are setting ever higher standards for the food they serve. They want not only dishes that taste good, but increasingly also ideas on new interpretation of the various dishes and appetising ways of serving them. As in previous years, the focus is on strategies and case studies at the two major conference events at INTERNORGA. The 80th International Trade Fair for the Hotel, Restaurant, Catering and Baking and Confectionery Trades will be held at the Hamburg Fair site from March 3 to 8.
The key idea at the 25th International Foodservice Forum is Turning ideas into money. The German Congress for Bulk Caterers (previously called INTERNORGA Symposium) will focus on Burning Issues for the Future Challenges for the Industry. The International Foodservice Forum (at CCH Congress Center Hamburg on Thursday, 2 March) is Europe's biggest food service conference. "We want to motivate the industry at the start of the year, and to give managers new ideas," says Gretel Weiss, who is organising the event.
To celebrate this silver jubilee event, Weiss will for the first time be presenting two keynote speakers: Dr. David Bosshart, CEO of the well-known Gottlieb Duttweiler Institute in Zurich, and writer of bestsellers on Cult Marketing and The Future of Consumption. His subject will be Live differently, work differently the future in a nutshell. Jim Sullivan from the USA, a management coach for big players such as McDonald's and Starbucks, will be speaking in English on The 7 Fundamentals of Foodservice Leadership. Gretel Weiss is delighted to have these two speakers "That means our program features one keynote with a more academic approach, and one with a very practical approach. Both of them are not only masters of their subject, but also brilliant speakers.^aEUR
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