We hold between 6 and 12 seminars annually in our target countries.
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Dr Elizabeth Ineson, Visiting Research Fellow, Manchester Metropolitan University
Location: Virtual Seminar - Ukraine
This part of the seminar covered the financial model, team and organizational structure,automation, legal support, product creation, additional services, standardization, control and marketing
Location: Virtual Seminar - Ukraine
This part of the seminar covered niche selection, semantic design, demand, competitors and target audience analysis, concept development and design.
Location: Czech Republic
Trends in the restaurant business, shared cases and ways of developing a menu for a restaurant.
Location: Czech Republic
The seminar discussed trends in the Ukrainian culinary and restaurant business, the difficult situation due to the war, volunteers and the work of restaurants during the war. The second part of the seminar comprised of a culinary workshop where the recipe for the well known Ukrainian dish "Forshmak" was prepared and served using five different design options.
Location: North Macedonia
The seminar discussed trends in the design and presentation of dishes. The Culinary workshop showed the recipe for the well known dish "Forshmak" which was prepared and served using five different design options.
Location: North Macedonia
The seminar discussed trends in the restaurant business and shared interesting cases and techniques on developing a menu for a restaurant.
Location: Albania
The seminar discussed trends in the design and presentation of dishes. The Culinary workshop showed the recipe for the well known dish "Forshmak" which was prepared and served using five different design options.
Location: Albania
The seminar discussed trends in the restaurant busness and shared interesting cases and ideas on developing a menu for a restaurant.
Location: Serbia
The Seminar shared information about the development of an effective restaurant menu, menu engineering and technqiues.
Location: Serbia
The seminar shared information about trends in food design, influence of design and presentation to customers. The Culinary workshop covered trends in food design. The well known salad "Olivie" was prepared and served using five different design options. Participants were able to see how the same products can be used to prepare a dish that will have a different value for customers.