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Press, television, social networks, Trip Advisor... Everybody wants to be a critic. The analysis and advice from food critics to restaurant owners and chefs.
Philippe MOREAU-CHEVROLET - Guillaume ERBLANG-ROTARU
Sophie BRISSAUD - Stephane MEJANES - Jean-Claude RIBAUT
Emmanuel RUBIN - Ezechiel ZERAH
Does too much ranking kill the ranking? Leaderboards are multiplying. How to recognize yourself in them? How to understand them? And above all, what to do when you are a Chief? Explanations and advice from the bosses of the greatest gastronomic guides on the planet.
Caroline DELAGE - Philippe MOREAU-CHEVROLET
Jacques BALLY - Michael ELLIS - Anne LUZIN - Hélène PIETRINI
Cécile REBBOT - Jean-Claude RIBAUT
How do the Chiefs finance themselves? How do you finance your first restaurant? How to finance its development? Why Chefs must dare to talk about money... Answers and advice from financiers specialising in investment and fund-raising.
Caroline DELAGE - Philippe MOREAU-CHEVROLET
David BETTAN - Gregory EDBERG - Alexandra MATZNEFF
Paul PAIRET - Laurent PLANTIER
Is Streetfood taking over the world? "Fast food", "Marxitos", "Burgers of Chefs"... The world's greatest chefs are all converting to Streetfood one after another. When they can't find inspiration for their new dishes or designs.
Looking for authenticity or a new culinary standard? The explanations of our chefs and experts.
Fabrice ROY - Akrame BENALLAL - Nicolas DHERS
Denny IMBROISI - Jacques POURCEL - Thomas ZIMMERMANN
Waste management, sustainability, locavorism, plastics... Can we design restaurants that are 100% eco-responsible? If so, how? If not, how can we improve our daily practices?Answers and advice from our panel of experts.
Anne GARABEDJAN - Fanny AGOSTINI - Xavier ALBERTI
Julien DUMAS - Marie GARNIER - Romain MEDER
For 2 years now, Mauro Colagreco and his team at Mirazur have been working on the total elimination of plastic in restaurants.
After having studied the problem for a long time, looking for solutions, producers and projects to develop, they contacted several experts and industrialists to work on this change process.
The idea came to set up a method that any restaurant in the world will be able to follow without problems, with an ISO certification.
Mauro COLAGRECO - Luca MATTIOLI
Who's afraid of Millenials? Ingerious, capricious, with no work ethic, ready to do "their" cooking but without knowing how to do "the" cooking... We lend the Millenials every word on earth. Is this reputation justified? Analysis and decryption.
Caroline DESCHAMPS - Isabelle BOUTTEVILLE
Pierre-Hadrien BARTOLI - Julien DEYRAT
Alexandre MAZZIA - Claire SONNET
Is the concept king in the kitchen?Can a new restaurant be launched without a new concept? "Marxito" by Thierry Max and Ora Ito, "Mamie" by Jean Imbert with Cédric Grolet, "Big Mamma", "Daroco", "Shirvan", "Créatures", "Maison du caviar"? The new concepts redefine the Parisian culinary landscape. A new model? The answers from our panel of experts...
Akrame BENALLAL - Bernard BOUTBOUL
Guillaume CRAMPON - Hippolyte GRAS - Paul PAIRET
Philippe MOREAU-CHEVROLET - Edouard BRAUD
Barthélemy COLLIN -Olivier DA SILVA - Guillaume GOMEZ
Patrick ROUGEREAU - Valentine THOMAS
What about culinary start-ups? Useful or gadgets? There are those that offer to profile your customers on social networks. Those that "dematerialize" your checkout. Those that manage your reservations "without stress". The ones that deliver your meals at home. What do you really need and how do you deal with these new players who are revolutionising gastronomy? Our answers and advice.
Antoine GIRARD - Stéphane RISS - Anton SOULIER
Do we have to charge in advance? Do we have to charge more for the best placed tables? Should we charge less during off-peak hours? Do you have to convince your clients to start dinner at 6 p.m. to increase the number of services? Answers and advice from our experts.
Sophie BRISSAUD - Antoine KOWALSKI
Philippe LABBE - Peter ORPHANOS
Learn how to change the philosophy of an ageing and changing recruitment process.
Hélène BINET - Julien DEYRAT
Florence CANE - Régis MARCON - Christophe RAOUX
Training - Today, how to train, transmit and bring the expertise of seasoned Chefs and professionals to young people. In just a few decades, the reference points of the younger generations have changed in relation to the older ones and the masters... How to adapt?
Julien DEYRAT - Régis MARCON
Christophe BACQUIE - Alexandre BAUMARD - Eric BRIFFARD
Danielle CROST - Eric GREGOIRE - Alexandre PANZA
Today, we wish to promote the professions, establishments and chefs creating work atmospheres conducive to the development and professional success of tomorrow's professionals.
The aim is to make young people want to continue to develop in the HR sector, which, although difficult, can provide real prospects for development. This charter will be delivered in compliance with certain criteria, and the establishments that obtain it will be able to put it forward when looking for staff and during interviews.
Régis MARCON - Julien DEYRAT
Christophe BACQUIE - Rosalie BOJOLY - Isabelle BOUTTEVILLE
Eric BRIFFARD - Florence CANE - Danielle CROST
Eric GREGOIRE - Laurent PERLES - Michel ROTH - Eric ROUSSEAU
Rapid and regular changes, new signs, new activities, are we always going too fast?
François BLOUIN - Julien DEYRAT
Michael BALLAY - Bernard BOUTBOUL - Sébastien RIPARI
Success and failure factors, strengths and weaknesses.A growing trend in a market with very high potential, delivery has become unavoidable. For whom & why?
Sébastien RIPARI - Julien DEYRAT
Francois BLOUIN - Christopher JONES
Sébastien RIPARI - Stephane TOURNIE