Confectionery Industry Congress
September 17-19, 2024
To the conference remains:
9 days 12 hours 32 minutes 50 seconds
Participate in the industry events as part of the SweetTech International Congres:
CONFERENCE
11:00
Michał Świerad
Vegan Confectionery - it can be tasty too
13:00
Angelika Chwyć
Making edible art jewellery from sugar and chocolate.
15:00
Michał Świerad
Monodesers - the future of confectionery
11:00
Michał Świerad
Vegan Confectionery - it can be tasty too
13:00
Angelika Chwyć
Making edible art jewellery from sugar and chocolate.
15:00
Michał Świerad
Monodesers - the future of confectionery
11:00
Michał Świerad
Vegan Confectionery - it can be tasty too
13:00
Angelika Chwyć
Making edible art jewellery from sugar and chocolate.
15:00
Michał Świerad
Monodesers - the future of confectionery
Presentations and demonstrations
Organiser
SEMPRE
Date 17-19.09.2025HALL CLOCATION: SEMPRE TABLE C1.02
Do you dream of running your own ice cream shop or patisserie?
Do you want to become part of the world of artisanal ice cream?
Come to our Special Events during Warsaw Sweet Tech and make your dream come true with the help of our experts!
11:00 - 11:30
Presentation by MONIN
Presentation of the company's range of composition possibilities with MONIN products by demonstrating their use in a variety of recipes for coffee, drinks, lemonades, mocktails. The training will be led by one of the Brand Ambassadors.
11.45 – 13.45
CONFECTIONERY TRAINING
17.09.2024
French Pastries
with Lesia Moroz
Lesia Moroz
18.09.2024
Sweet Italian Pastries
with Igor Zaritsky
Igor Zaritski
19.09.2024
Modern confectionery
with Krystian Sak
Krystian Sak
14.00 -14.30
Janusz Leszkiewicz
Presentation of coffee machines
- how to choose the right machine, differences in brewing methods
coffee brewing methods. The training will be conducted by Janusz Leszkiewicz from the MK KOMI company
14.45 – 15.45
Sempre Group
Ice training
Learn the secrets of the artisanal production method, raw material selection, storage and sales. Discussion of production process issues, tasting. The training will be led by a statement from Sempre Group technologists.
16.00 – 16.30
MONIN
Presentation by MONIN
Presentation of the company's range of composition possibilities with MONIN products by demonstrating their use in a variety of recipes for coffee, drinks, lemonades, mocktails. The training will be led by one of the Brand Ambassadors.
16:30-17:00
Janusz Leszkiewicz
Presentation of coffee machines
How to choose the right coffee machine, differences in brewing methods. The training will be conducted by Janusz Leszkiewicz from the MK KOMI company
CONFERENCE
Organiser
IGGP
Date 17-19.09.2024Hall CTrade Fair Studio
Vive le France! Be like the French! How can gastronomy cash in on national pride in its culinary legacy? Are we making adequate use of the potential of Polish cuisine?
11:00
What action do we need to start following the example of France to promote the culinary legacy and thus better activate culinary tourism.
11:45
Polish culinary trails - do they function and how? What is their significance for tourism? Is there a need to create a tourist culinary map of Poland? What criteria should gastronomic establishments meet to be included on such a map?
12:30
Polish culinary treasures - what role and significance does the programme have with regard to culinary heritage, the propagation and cultivation of national traditions? Can national cuisines retain their uniqueness in times of global trends? What national cuisines are popular in Poland?
13:15
How are artisan ice cream parlours, patisseries or bakeries coping these days? What solutions will help them survive in the current market?
14:00
Is Polish wine also a Polish heritage? Wine in restaurants, wine for desserts - how does it affect image, sales ? Do Polish winemakers take their cue from French winemaking ?
14:45
Discussion: - how to use the potential of Polish cuisine in modern gastronomy? - how to create modern gastronomy? - what is the game changer?
Gastro alert - how to survive or even win. Topics: human resources, food cost, branding in a tough market, guest experience of the restaurant, innovation
11:00
How and what to control to optimise costs, multiply profits? - how to limit losses, calculate food costs well? - How to reduce costs? - management, trend analysis, control and monitoring in gastro
11:45
How and what to control to optimise costs, multiply profits? - how to limit losses, calculate food costs well? - How to reduce costs? - management, trend analysis, control and monitoring in gastro
12:30
Effective marketing - social media, influencers - role and importance. - creating the brand, the consumer experience - building awareness, trust in the brand - festivals, competitions
13:15
The role and importance of wine in catering establishments - does it pay to hire a sommelier ? When to hire a sommelier ?
14:00
Money for gastro. How to recover the losses incurred during covid ? How to account for subsidies during the pandemic? Where to look for money to develop a catering business ?
14:45
Discussion: What are the main threats and opportunities? What are the top solutions?
Gastro Future - how to enter the future and make money doing it?
11:00
Quality, local in opposition to convenience - can convince products compete with quality products? - what percentage of market sales are convenience products? - Why do caterers choose convenience products? - What percentage of convenience sales is accounted for by products for cafés, patisseries, ice cream parlours? Artisanal intermediates for foodservice - is there a market for this.
11:45
Alternative solutions for venues - what is the market forcing on caterers ? - Modern organic catering. - The gastro chain - art, cuisine and ... - how are modern trends around gastro shaping up ? - Gift sets for different occasions to complement the offer
12:30
Good practices and principles that shape the philosophy of product aesthetics in confectionery and café. - Before Culinary Photography... Monoporations - not only in the restaurant, café, patisserie, but also in fine dining catering also in the sweet industry
13:15
Mousses, ciders or non-alcoholic ? - Wine trends and fashions for 2025. Is the wine offering susceptible to seasonality ? The role and importance of non-alcoholic wines. Dispelling myths. Champagne, cava or maybe prosecco - how best to celebrate special moments ? Why don't we buy moussaka together with a cake in a patisserie ?
14:00
Optimisation and automation of sales processes - what's new? Innovative systems for catering solutions
14:45
Discussion: What direction is catering heading in? Let's look for 3 key solutions for innovation.
Trends panel and presentations of exhibitors
Trends and presentation panel:
A promotional initiative during which each of our exhibitors can give a lecture at the price of the purchased stand. The topic of the presentation is free, but we recommend that it be consistent with the theme of the fair and refer to industry news, which will always encourage a wider group of visitors to get to know your company! All information about your lectures will be made available on our website.
How to register:
Contact the person responsible for the project by e-mail:
The order of applications is decisive!
Do you have an interesting idea to organize a promotional event during the fair? We are open to supporting the organization of interesting projects! We have professionally furnished conference rooms equipped with, among others, a stage, interpreter booths, VIP rooms and a fantastic sound system. At your disposal is a wide range of additional equipment, free outdoor parking, rooms for self-adaptation and technical support from the Ptak Warsaw Expo team.
If you have any additional questions, please contact the marketing department:
Patrons of the trade fair and conference
See what else we have prepared
Celebrating Excellence: Medal Awards Ceremony
This event honors the best of the best, highlighting their contributions to the industry’s development and showcasing the most advanced solutions in the following categories:
Trade Fair Premiere: Recognition for exhibitors who introduced innovative products or services at the fair, presenting them to the public for the first time.
Innovation: An award for companies that have presented groundbreaking technologies or solutions with the potential to revolutionize the industry.
Trade Fair Display: A prize awarded for exceptional booth design and aesthetics that stand out for their creativity and attract visitors’ attention.
The trade fair studio
We invite you to the Trade Fair Studio, where during exclusive interviews with industry experts and outstanding exhibitors, you will learn about the latest trends and innovative solutions. In this inspiring environment, market leaders will share their experiences and visions for the future, providing valuable insights and knowledge. The Trade Fair Studio is also connected with the Medal Award Ceremony, where distinguished exhibitors are honored, adding prestige to the event and highlighting the importance of innovation and excellence in the industry..
Inspiring conversations and new opportunities – the networking zone awaits!
The B2B Networking Zone is an extension of the conference, offering participants a unique opportunity to engage in direct discussions with speakers and other industry experts. In this zone, attendees can exchange insights, ask questions, and establish valuable business connections in a more informal atmosphere.
Join us to deepen your knowledge, continue the inspiring discussions from the conference, and form valuable relationships that can benefit both you and your company!
