Events

10:00 – 11:00
edited by: Confcommercio Ascom Pordenone
Free Entry

Lavoro Chiaro – The Future of Public Establishments and Catering. CCNL Presentation.

Present in a clear and accessible way the innovations introduced by the new employment contract for the public establishments and catering sector.
Support companies in understanding and applying the new contract, preparing them for the next summer season with concrete tools.
The new contract is not just a regulatory update, but an opportunity to improve working relationships, offer better conditions to employees and face the summer season with greater organization, efficiency and mutual satisfaction.
• The main innovations of the new employment contract.
• The advantages for companies and workers.
• How to apply the new contract in a simple and clear way.
A clear and innovative contract for a successful season. Enhance your team, improve your business

Participants

Andrea Chiriatti
LABOUR – TRADE UNION RELATIONS, SOCIAL SECURITY AND TRAINING AREA MANAGER
FIPE – Italian Federation of Public Establishments

11:30 – 12:30
edited by: MARTINI & ROSSI Gruppo Bacardi
Free Entry

MASTERCLASS MARTINI – Timeless Icon between history and innovation

A journey over more than 160 years of history, technique and passion that have made Martini an undisputed icon among the Italian aperitifs. We will discover the secrets of vermouth, the people who have contributed to its success and we will delve into the authentic recipe and the true history of the Americano Martini, exploring its tradition and innovation.

Participants:
Federico Volpe

14:00 – 15:00
edited by: OTA Ordine dei Tecnologi Alimentari
Free Entry

Tailor-made and sustainable packaging: a winning investment for the future of the Horeca sector.

Use and attention to packaging materials in the HORECA sector, in particular illustrating the characteristics of use of some materials with reference to the “materials of the future”, including so-called “intelligent” packaging, biodegradable and compostable materials, and their benefits in terms of supply chain sustainability.

Furthermore, we would like to make a small focus on regulatory innovations in the field of packaging, in particular with reference to collective catering.

Participants:
Council of the Order of Food Technologists of Friuli Venezia Giulia

16:00 – 17:00
edited by: Confcommercio Ascom Pordenone
Free Entry

Drink Smart & Campari Master Class – For Conscious and Quality Drinking

Promote the culture of responsible consumption of alcoholic beverages, raising awareness among the public and Ho.re.ca operators on the importance of a conscious, balanced and sustainable approach.
Drinking responsibly does not only mean limiting consumption, but learning to enhance the quality of drinking, transforming every experience into a moment of awareness and authentic pleasure.
The proposal combines training, awareness and active involvement of Ho.re.ca operators to become ambassadors of this message to their customers.
The quality of drinking is also measured by the awareness of choices.

10:00 – 11:00
edited by: Steva Hemp
Ingresso libero

Rethinking fabrics for sustainable hospitality

The hotel industry has the opportunity to lead the change towards a more sustainable future. The issues related to textile pollution will be specifically addressed, analyzing why the choice of natural and short supply chain materials is crucial for hotels. The benefits of alternative fabrics, such as hemp, for the well-being of guests and the environment will be analyzed, and practical advice on the sustainable management of fabrics in the structure will be provided.

Participants:
Dott.ssa Gordana (Anna) Stevancevic

11:30 – 12:30
edited by: Make it Food
Free Entry

Artificial Intelligence to simplify your work: uses, applications, tools and new horizons

How AI can help in everyday work life by speeding up processes and easing tasks.

14:00 – 15:00
edited by: Willeasy
Free Entry

Customers have changed, good will is not enough

Analysis of the various needs of customers in the hospitality and restaurant sector. What are the expectations of customers with disabilities, with dietary needs, with pets, with children or the elderly.
The importance of training and the skills required.

Participants:
William Del Negro

16:00- 17:00
edited by: Confcommercio Ascom Pordenone
Free Entry

Presentation of the “ContaTU” project

An inclusive initiative that aims to support diabetic customers and anyone who wants to monitor their diet, providing accurate carbohydrate counting and nutritional information on restaurant menus.
Goal: to make dining more accessible, improving the customer experience and responding to health and wellness needs.
In collaboration with Diabete Italia and Nutrition Table.

Participants:
Nadine Trinco
Founder NT – Nutrition Table
Nutritional consultancy in the restaurant industry
Stefano Nervo
PRESIDENT DIABETES ITALIA