Krzysztof Kaliciński
Participates in the sessions:
-
HoReCaTrendsTalks Part 1: Agile restaurant/catering businesses / Flexible suppliers
- How to build a restaurant or catering business – one that would be resistant to upheavals and crises?
- New times, new trends, and new menus
- Will there be ‘receipts of terror’ all year round? Rising costs are changing the restaurant and catering business
- Quality, unique and locally sourced: How to source the perfect raw material?
- Employees in urgent demand: Who wants to work in the HoReCa industry?
HoReCaTrendsTalks Part 1: Agile restaurant/catering businesses / Flexible suppliers
- Beniamin Bielecki -
- Magdalena Brzózka - Journalist, portalspozywczy.pl
- Marek Cynowski -
- Krzysztof Kaliciński -
- Ewa Rzeszowska -
- Jurek Sobieniak -
- Robert Sowa -
- Jakub Szymanek - Journalist, portalspozywczy.pl
- Anna Wrona - Journalist, horecatrends.pl
-
HoReCaTrendsTalks Part 2: Agile restaurant/catering businesses | Flexible suppliers. HoReCaTrendsTalks Hyde Park
- The restaurant and catering industry intermingles with food production – restaurants have turned into delicatessen during the pandemic
- The boom in food delivery and dark kitchen
- The café market during the pandemic
- Co-operation between suppliers and the restaurant and catering industry – acting together against the consequences of the pandemic
- HoReCaTrendsTalks Hyde Park – a series of comments and opinions by people from the industry about current topics in the HoReCa world
HoReCaTrendsTalks Part 2: Agile restaurant/catering businesses | Flexible suppliers. HoReCaTrendsTalks Hyde Park
- Zenon Badyra -
- Magdalena Brzózka - Journalist, portalspozywczy.pl
- Krzysztof Cybruch - Founder, Targ Śniadaniowy
- Malka Kafka -
- Krzysztof Kaliciński -
- Grzegorz Kłos - President of the Management Board, Ed Red S.A.
- Jakub Szymanek - Journalist, portalspozywczy.pl
- Anna Wrona - Journalist, horecatrends.pl
