Beyond the hype  Next level of 3D food printing     3D Food Printing is an innovative method of food preparation with fresh ingredients. Vegetables, meat, dairy, chocolate, marzipan –already more than50 ingredients are able to create a tasty3D-printed dish, designed in shapes which are not achievable by hand or using molds. Therefore, it contributes to awhole new experience of dining but also supports the fight with foodwaste and provides solutions for healthy and personalized dieting. During this exclusive Masterclass we will take you to the next, practical level of 3D Food Printing. Not only will we demonstrate our self-developed technology and teach how Michelin chefs, top chocolatiers, patissiers and catering companies use it. Our goal is to focus on its applicability for businesses from the Food Market and to demonstrate the newest achievements.   ​  By: Frits Hoff -  Owner byFlow, 3D Foodprinting
Beyond the hype 
Next level of 3D food printing  

 

3D Food Printing is an innovative method of food preparation with fresh ingredients. Vegetables, meat, dairy, chocolate, marzipan –already more than 50 ingredients are able to create a tasty 3D-printed dish, designed in shapes which are not achievable by hand or using molds. Therefore, it contributes to a whole new experience of dining but also supports the fight with foodwaste and provides solutions for healthy and personalized dieting. During this exclusive Masterclass we will take you to the next, practical level of 3D Food Printing. Not only will we demonstrate our self-developed technology and teach how Michelin chefs, top chocolatiers, patissiers and catering companies use it. Our goal is to focus on its applicability for businesses from the Food Market and to demonstrate the newest achievements. 

By: Frits Hoff -  Owner byFlow, 3D Foodprinting

Social media: How to Use Them to boost your visibility and your activity?
10 tips to master Social media for your business. 

 

Wondering how to use Social media to boost your activity? 
Interested in how Facebook, Twitter, Linkedin or Instagram can improve your communication, make your customers more loyal, and help you find new clients?
 
Social media is a great, inexpensive way to promote your activity and generate revenues, but it seems complicated, time-consuming, with no clear return on investment. 

Today, more than 3 billion people are using them, as well as your actual and future clients. So it’s mandatory that you embrace this revolution and take the best part of it in order to develop your own business. 

In this one-hour workshop, Dominique Dufour, Social Media expert, will give you 10 tips to boost your visibility and grow your revenues with social media. 

You will learn how to : 
- elaborate your Social media strategy, 
- increase your brand, 
- nurture your loyalty’s clients, 
- identify and connect with your target audience
- produce valuable content and display it where it matters
- save time at nurturing them
- use some free, smart tools to keep track of your customers and competitors

Social media offers you the opportunity to establish your brand as a thought leader—the go-to source for information on topics related to your niche. 

It’s no more time thinking about whether you should , or not, embrace them. The question is, how to embrace them the best way possible, and I am very glad to help you achieving it.

By: Dominique Dufour -  Journalist, consultant, teacher at the University of Cergy-Pontoise, author at Pearson, MOJO trainer and digital content, author of the MOOC "Start your freelance activity" at Openclassrooms

Transmit a message without being boring!   
The art of being captivating 

 

You have some difficulties to catch attention during a project presentation or with your customer? During this masterclass you will practice the Japanese model “PechaKucha”.
20x20 is a simple presentation format where you show 20 images, each image is displayed for 20 seconds which gives you 6 minutes & 40 seconds to catch the attention of your audience. 
It is sometimes hard to capture a customer's attention with a classic PowerPoint presentation. That's why this Japanese method allows dynamic presentations of your projects and marketing messages. PechaKucha appears as an interesting alternative to traditional slideshows. Hope to see you there & be creative

By: Quentin Legrand  -  Digital and communication consultant at Atelier Yvon 

Reinventing the sustainable kitchen of the future
Design a Sustainable Plant Based Menu & Achieve Zero Waste in the Kitchen


Design a Sustainable Plant Based Menu
Researchers show that our current global food system which is dominated by industrial meat and dairy, is pushing our plants to its absolute limit. It is a major contributor to environmental damage: water scarcity, air and water pollution, climate change, deforesta-tion, land degradation and erosion. By transitioning to a plant based whole foods diet, we would use far fever resources to meet the nutritional needs of the world’s population, mitigate climate change and at the same time improve the health of our people and planet. 

What are the key points to consider when designing a plant based whole foods low carbon menu for our clients?
 

Achieve Zero Waste in the Kitchen
Thirty percent of all food produced around the world is going to waste each year.  The greenhouse gas emissions from the top emitting countries, after the U.S. and China, food waste would be the third largest emitter in the world. A total of 4.5 billion hectares worldwide is used to grow the world’s food. But 1.4 billion hectares of that land is wasted. This ‘wasted’ land uses over 250 trillion tonnes of water to grow the food that is already destined for land-fill. This is equivalent to four times annual water-usage of Europe. And these are just some of the resources used and wasted to grow our food.

What can we advise our clients to reduce food waste?
 

Plastic Reduction
Plastic pollution has raised serious concerns around the world now as marine life is facing "irreparable damage" from the millions of tonnes of plastic waste which ends up in the oceans each year, the United Nations has warned.  "This is a planetary crisis... we are ru-ining the ecosystem of the ocean," UN oceans chief Lisa Svensson Stated. Furthermore, these waste plastics are entering our food chain, raising serious health concerns.  

What can we recommend our clients for plastic reduction in food-service?

By: Clara Ming Pi, MSC. RD. FCSI - Adjunct Associate Professor, University of Hong Kong / Director and Principal Consultant,  Ji Ren Foodservice(Shanghai) Co. Ltd. China
Kaori Pi,  B. Comm major, FArts minor - Strategic Art Director, Co-Founder MOST Collective. The Netherlands - Financial Analyst and Data Architect, GreenPeace International, Amsterdam 

How the new BIM Standard  IFSE D.D. 7.1 is adopted in the Foodservice Industry  
The wish of a unique WW BIM Standard for the Foodservice industry is on a good way to become reality

 

In November 2014, during the FCSI Germany & Austria GM in Hamburg, the Manufacturer asked FCSI to seek a way of a unique BIM Standard for the Foodservice Industry.  Roberto Assi was asked to take a key role in representing FCSI in all BIM Steering Committees and representing the needs of the society on a European level. After that, the first BIM Steering Committee was launched in Germany @ HKI HQ in Frankfurt in Spring 2015. After a brief period FCSI EAME and EFCEM merged their forces and established the Parameter Group. In November 2015 the first Global Foodservice Equipment & Supplies Summit held in Milan, before HOST Exhibition took place and FCSI was invited as the Global BIM Specialist WW.  In June 13th, 2018 the International Food Service Equipment Parameters Group was holding his first enlarged WW Steering Committee Meeting, major decision was taken, and probably the most important is that after a 3 Years transition period, permitting all to get used to the new WW BIM Standard IFSE D.D.  7.1 the new WW BIM Standard for the Foodservice Industry will take force. Many industrial sectors are looking to adopt a unique Standard, the work done by the Food Service BIM Steering Committee’s is a spearhead for many and represent an example also for other industries. Thanks to the commitment of many manufacturer, content providers, consultants, this dream becomes reality. The secret is simple: never stop supporting other points of view, talking, sharing, listening, inspiring, people work with people, BIM is for working in a group not alone, the result of this work is a perfect example of team work. 

By: Roberto Assi - Global account Project Director @ UNOX and BIM Representative FCSI EAME 

The future of hospitality
From vision to process

In this practical workshop ‘The future of hospitality’ we focus on the journey from vision to process in the hospitality and facility sector when food is involved. In this workshop we highlight the steps to organize hospitality institutions more efficiently and we provide the audience with innovative ideas in the development of concepts. We travel from vision to process. In order to achieve this we show successful examples and trends from different market segments and we learn from each other’s interaction. 

Do you want to be a part of our own future? Than travel with us and subscribe to this workshop!
 

By: Stijn Creemers, advisor food & facilities at AAG

Millennials and Generation Z  
Characteristics of the succeeding generations of workersality


The entry of Generation Y into the labour market presents many companies with new challenges. Initial studies show that this age group, also known as the Millennials, behaves differently from previous generations. However, while HR managers are only beginning to address the expectations of Generation Y, the first representatives of Generation Z, today's generation of children and young people, are already about to make their career choices and will soon be selecting their employers and universities. The workshop sheds light on the formative changes in their respective growing up conditions and it's not anymore "a nice to have" to have digitale tools for their daily routines it will be a minimum requirement! Automation of kitchen equipment, connectivity between different tools of daily operations is what they will expect from their kitchen of the future. Flowtify's cloud-based system will show a solution.

By: Sascha Aaron Mertens - Hotel Management Student 

Flowtify - digital HACCP-, Operations & Maintenance Management
Flowtify is a cloud-based web application with mobile devices for hygiene and quality management in the foodservice industry. 

 

Flowtify's cloud-based system helps to implement HACCP documentation in a complete and traceable fashion in accordance with EU Regulation 852 / 2004. In the event of any abnormalities, notifications can be sent. The flow of information is thus shortened from what was previously several days or even weeks to a few seconds.
The integration of data loggers and smart kitchen equipment, (dishwashers, ovens and the like) will save time, boost food safety furthermore and help to keep maintenance costs low. Through photo, video and PDF support within tasks, even untrained employees are able to perform unfamiliar tasks themselves and thus keep onboarding time to a minimum.
flowtify is available in English, German, French, Romanian and Italien.

By: Daniel Vollmer - Founder & CEO Flowtify GmbH 

Conected Cooking
“Paving Ways to Modern Fully-Connected Kitchens – Key Planning Considerations”


The food production industry - being it catering companies, hotel or restaurant chains, quick service restaurants and alike – struggles both with ever increasing cost pressure and lack of qualified staff.  In addition they face a changing customer expectation demanding for highest food quality and variety at a competitive price.  This dilemma can only be overcome by streamlining food production efficiency.  For this some of today’s paradigms in operating professional kitchens have to change.  One of them is the degree of functionality of food processing equipment – taking of multifunctional devices.  The other one is automation of the food production workflow – talking of production management.  A third one is the profitability – what about investment and payback.  The foundation and mandatory prerequisite for all of this is connectivity of kitchen devices and digital process support throughout the production chain.  In this masterclass we will look in more details into real life customer cases to better understand the challenges.  We will elaborate about how automation and workflow management can boost efficiency and how software-based solutions contribute to this.  We will look at where the industry currently stands and what is to be expected in the future. And we will elaborate with the class which the key planning considerations are to provide a professional kitchen infrastructure and architecture to make it happen.  We will talk about connectivity in all dimensions as mandatory prerequisite for digital process support, about interfacing in a multi-vendor environment and about interaction between back-of-house and front-of-house IT systems.
Wraping up we are looking forward to a lively discussion and feedback session in the class.  Be sure to join and contribute !

By: Matthias Lahr - Product Manager Connected Cooking

IT friendly use technology for Foodservice Quality Governance 
Italien Experience  


The modern catering and retail food service has undergone significant changes at international level due to a new regulatory framework and new systems and technologies to support management and distribution, without forgetting consumption and well-being models.
Companies need a real time process governance able to optimize the investment of human, technological and economic resourses.
Public and private clients want to access the information in a simply way, Consumers are demanding healthier foods and nutritionally sound.
Complex systems for managing activities in public sector (civilians, military, schools, hospitals, elderly homes,) and in retail market (cafè-bistro, restaurants, hotels, resorts) can be managed by friendly and smart IT platforms to facilitate use by any operator for any activity related to catering and hospitality.
The Masterclass organized by Italy FCSI Team presents case studies of catering systems in schools and hospitals with an innovative platform and multidisciplinary able to track in real time the following management parameters:
• product control (raw materials, semi-finished products, finished products);
• process control (storage, preparation, cooking, fast chilling, regeneration, transport, distribution);
• management of allergenic substances;
• management of the composition of foods and dishes in the menu;
• management of the food cost and parametration of the labor cost;
• controls of environmental sanitation operations (cleaning, hygiene, disinfestation);
• management of ordinary technical maintenance.

By: Massimo Artorige Giubilesi - Food Technologist - Food Safety & Management Corporate Advisor, CEO Giubilesi & Associati, Chairman FCSI Italy and

Claudio Campion - Commercial Director Ristocloud Group Srl, CEO Consulenza & Servizi, Founder and Professional Member FCSI-Italy