Talk - "Eating out experience: how beers and drinks are revolutionizing food and the world of the out of home"
How the beverage sector – starting with the craft beer boom – is revolutionising the eating-out food world. Opening and conducting the talk will be the CEO of IEG Italian Exhibition Group, Ugo Ravanelli in a journey of discovery of global scenarios and prospects in the eating-out sector, the evolution of premises and spaces dedicated to food, the importance of training in the “Food Revolution” and finally an overview of new eating-out consumer trends in America.
Introduced and moderated by:
- Ugo Ravanelli, CEO of Italian Exhibition Group
“How trade-fairs sustain new trends: the IEG platform for the eating-out segment”
- Matteo Figura, Foodservice Italy Director - NPD Group
“Global scenarios and perspectives in the out of home segment”
- Architect Bramati, President of Spazio Futuro Group
“From the Food Court to the Food Hall: the evolution of the spaces dedicated to food inside the mall”
- Dario Mariotti, Business Developer CAST Alimenti
“New profiles and new training for the food revolution”
- Adam Dulye, Executive Chef - Brewers Association (BA)
“The new American dining experience: What consumers are seeking out and why it is changing the restaurant and hospitality industry”
At the end of the talk, “Cocktail & Finger Food” tasting organised by Angelo Donnaiola, President of AIBES and Nicola Michieletto, chef of CAST Alimenti.
* Ugo Ravanelli, CEO of Italian Exhibition Group
He began his career in September 1973, at Diversey SpA, a company belonging to a North American multinational group. Here he held various positions until becoming, in 1982, Central Marketing Director.
In 1985 he joined the STAR group until he took over, in the last two years and until December 1992, the Management of the Business Unit with connection to the similar division of the sister company Starlux (Spain). In January 1993 he joined MARR as an Operational and Commercial Director, a position he held until July 1995, when he took on the role of Managing Director and General Manager of the same company. From 1995 to November 2015 he continuously held the position of Director as well as Chief Executive Officer and / or Chairman of MARR SpA. From April 2018 he is the CEO of Italian Exhibition Group
* Matteo Figura, Foodservice Italy Director - NPD Group
Born in 1976, has been dealing with market research for over 10 years. He has always worked in prestigious institutes such as Demoskopea and Ipsos. He specializes in research methodology and matures his experience in consumer goods. He has been in NPD since 2011 and is currently head of the Foodservice Italy.
* Arch Bramati, President of Spazio Futuro Group
President of the Spazio Futuro Group and CNCC, Food & Food Court Advisory Committee. Doctor in Architecture, he founded Spazio Futuro, a reality that, under his guidance, has designed and followed many of the most important food courts in malls. A point of reference in mall design both in Italy and in Europe,during forty years of experience, it has expanded the scope of its activities to an undisputed leadership in the pilotage of retail spaces, in particular for chains and restaurants.
* Dario Mariotti, Business Developer CAST Alimenti
Business Developer of CAST Alimenti, President of Magazzino Alimentare Innovethical Food Initiative, publicist journalist, member of Società Italiana di Scienze Sensoriali, member of Osservatorio sui Consumi Alimentari e sulle Professioni Gastronomiche established c/o Brescia University. Former head of Training and Development of Human Resources of a large Multi Utility company, for almost 20 years he directed a leading management training institute in Brescia.
* Adam Dulye, Executiver Chef - Brewers Association
Adam Dulye is the Executive Chef of the Brewers Association (BA), the not-for-profit trade association dedicated to small and independent American craft brewers, and CraftBeer.com, the BA website for beer lovers. Dulye uses his culinary background to promote the value and compatibility of craft beer and cuisine.