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Booking a booth

General partner:

Work schedule

November, 13: 10am - 6pm

November, 14: 10am - 6pm

November, 15: 10am - 5pm

Informational partner

International Information Partner

Official partners

Specialized Portal

Foto video partner

November 8

Oleksandr Musatov

11:00 - 13:00, Conference Room 4

Standardization or nightmare of a restaurant owner.

  • Does everyone need standards?
  • What benefits will I get from implementing standards?
  • How to launch standardization project in a restaurant by yourself?
  • What, how and how much to standardize?
  • Hidden problems of standards’ creating and implementing
  • Examples of formalized procedures in a restaurant
Speaker: Oleksandr Musatov, one of the most in-demand experts in the field of restaurant consulting, Co-owner and Executive Partner of the company "Restteam", Co-owner of the restaurant “True Burger Bar” (Kyiv).

Dmytro Pohrebytskyi

13:30 - 15:30, Conference Room 4

Management of a restaurant network. Why is a network more efficient than a single restaurant?

  • Advantages of a network
  • Development strategy of a network
  • Creating a team of professionals
  • Products
  • Equipment
  • Mistakes of network restaurants
  • Presentation of “PESTO CAFÉ”
Speaker: Dmytro Pohrebytskyi, Restaurant owner, Top manager, Organizer of festivals. Co-founder of restaurant networks “Pesto Café” and “Mister Twister”. He has been working in restaurant business for over 20 years and has opened around 100 restaurants during this time. He was a manager of restaurant company “FM Group” with a staff team of 2, 500 people and 75 restaurants.


Maksym Khramov

16:00 - 17:30, Conference Room 4

Sexuality in restaurant business.

Speaker: Maksym Khramov


Roman Tuhashev

11:00 - 13:00, Conference Room 5

Promotion of a restaurant: tools suggested by the company “Ulichnaya Eda”.

Speaker: Roman Tuhashev


Inna Andreishyna

13:30 - 15:30, Conference Room 5

Emotional service and emotional intelligence in team management

  • Why “carrot and stick” approach does not work: examples of real motivation programs of our restaurants
  • What is life? – A play!
  • Emotional intelligence as a strategy of control of relationship among staff.
  • Motivation through emotions.
  • Emotional service: personal examples borrowed from restaurants and hotels.
Speaker: Inna Andreishyna, Owner and Project Manager of start-up restaurant consulting company “Good Idea!” Prof HoReCa Consulting”


Viktoriia Parkhomenko

16:00 - 17:30, Conference Hall 5

Event in a restaurant as a promotion tool.

Speaker: Viktoriia Parkhomenko

November 9


Oleksandr Musatov

11:00 - 13:00, Conference Room 4

Operational audit of a restaurant or how to find and correct manager’s mistakes

  • Advantages of restaurant audit
  • How to organize audit correctly without engaging expensive consulting services
  • Analysis of managers’ work
  • Analysis of restaurant departments’ work (hall, bar and kitchen)
  • Analysis of restaurant’s technical condition
  • Analysis of service for guests
  • Analysis of efficiency of staff management system

After the workshop you will be able:

  • To do audit of your restaurant by yourself
  • To make a report mentioning critical points
  • To make a plan of changes implementation.
Speaker: Oleksandr Musatov, one of the most in-demand experts in the field of restaurant consulting, Co-owner and Executive Partner of the company "Restteam", Co-owner of the restaurant “True Burger Bar” (Kyiv).

Anton Fridliand

13:30 - 15:30, Conference Room 4

Creating a concept of a restaurant. Real cases

Outline of the presentation:

  • Choosing a format
  • Choosing the audience
  • Choosing the venue
  • Gastronomic format
  • Zoning
  • Concept of interior
  • Naming a restaurant
  • Logo and brand style
  • Special printing production
  • Peculiarities of serving a table
  • Service scenarios
  • Specialties of a restaurant
  • Communication strategies
  • SMM
  • CRM
Speaker: Anton Fridliand, Writer, Journalist, Restaurant marketing specialist. Participated in creating dozens of restaurant brands and networks. Cooperated with the following networks: “Kozyrna karta”, “Mirovaya karta”, “La Famiglia”, “Resta”. Author of brand names: “Very Well Café”, “City-Zen Café”, “Alaska”, “De Bosch”, “BiblioTech” and others.

Yurii Kovryzhenko

16:00 - 17:30, Conference Room 4

Fast Food for a million or Shawarma-luxury and Falafel-lux in the menu of a premium-class restaurant

Street food as a new trend of fine dining

  • National influences (Middle East, Asia and America)
  • Food cost and over 700% retail margin
  • Equipment and tools
  • Everything you wanted to know about shawarma, but felt shy to ask

Demonstration of preparation of 4 dishes:

  1. Kebab
  2. Hot-dog
  3. Falafel
  4. Noodles with vegetables
Speaker: Yurii Kovryzhenko, Chef at “Vintage Boutique Hotel”, Specialist in the field of fleur cuisine and Adept of the philosophy Slow Food. Yurii has been working in restaurant business since 17. He studied culinary art at the best Europeans schools, including Ecole Ritz Escoffier (Paris), Ferrandi (Paris), Basque Culinary Center (San Sebastian) and IFSE (Piedmont, Turin). He was a chef of the official restaurant of Ukrainian Embassy to Georgia (Tbilisi) for 2 years. In 2017 he was awarded with Global Chef Awаrds in Singapore. The restaurant “Vintage Nouveau”, which kitchen has been headed by Yurii since 2014, was the first to get the award “SOL” in nomination “The best restaurant of author’s cuisine” in 2015. In November Yurii will represent Ukraine at Chef World Summit in Monte Carlo.

 


СSerhii Trakhachev

11:00 - 13:00, Conference Room 5

Theft in a restaurant. Line personnel. Algorithm of solving the problem.

  • Who can steal in a restaurant, who and why tends not to notice theft?
  • Theft schemes in restaurant
  • Methods of detecting, avoiding and preventing theft.
  • Working standards in a restaurant, which prevent theft.
  • Effective inventory checking.
  • Audit service.
Speaker: Serhii Trakhachev, Restaurant owner with 15-year work experience, Editor of a branch magazine “Restaurateur”, Techer at the restaurant business management school SRBA, Crisis manager.


Inna Andreishyna

13:30 - 15:30, Conference Room 5

How to open a restaurant and survive.

Speaker: Inna Andreishyna, Owner and Project Manager of start-up restaurant consulting company “Good Idea!” Prof HoReCa Consulting”

 


Eugene Vyshnevskyi

16:00 - 17:30, Conference Room 5

Topic: Sales volume is just a number, expenses is your profit!

  • Pay attention to plates or food remains as a sign of extra products in calculation.
  • Products’ cost is not the cost of a dish, or act of dressing is above all!
  • Technologist is that irreplaceable person who brings you profit!
  • Organization of warehouse stock or why there are always not enough fridges.
Speaker: Eugene Vyshnevskyi, Author of concepts, Owner and Brand-chef of restaurants "V REBRO" and "ROLLHOUSE". He built the first restaurant and started sushi delivery with 500 $ of investment and within 3 years he developed it into an independent restaurant without attracting additional investments. He has been working in restaurant sphere for 11 years, has 4 years of experience in consulting sphere. Qualified technologist, Chef and Economist.

November 10


Stanislava Stefanovska

11:00 - 13:00, Conference Room 4

Workshop: “Culture of management: already not slaves, but not robots yet”

Outline:

  • Culture of management
  • Personnel’s requirements to the company
  • Challenge to a manager
  • What is on the menu?
  • Management in an altogether new way

Methods of work: lecture, discussion, individual and group work.

Speaker: Stanislava Stefanovska, Coach at PROFISpace, Coach on standards of IСU, HR-manager (restaurants “LYUBIMY DYADYA”, “JZL” and others), over 11 years of successful work experience in the sphere of staff management, Author of professional publications on staff management and development, team work, Author of applications “How to write a CV” and “How to find job”.

 

Валерий Поляков

13:30 - 15:30, Conference Room 4

Trends of restaurant business 2018.

Eight main restaurant tendencies, illustrated on more than 100 slides. Local products, ethnic elements, new exotic features, alternative meat and BBQ, casual food format, mono-product idea, simplified menu and green food.

Speaker: Valerii Poliakov, Founder of Restaurateurs Club, Traveler, Author of hundreds gastronomic guides, Creator of many restaurant concepts.

Nataliia Pavliuchok

11:00 - 13:00, Conference Room 5

“Brand from scratch”

  • Basics of creating a brand:
    Brandbook
    Positioning
    Slogan
    Menu
    Interior
  • Idea of a brand:
    Yearly media plan
    Marketing plan
  • Model of marketing relationship
    Development of a brand
    Sales increase

Speaker: Nataliia Pavliuchok, Co-owner of business catering “Botanica”. 2012-2016: Marketing director of restaurants “Grill do Brasil”, “Star Burger” and “Noodle Doodle”.

2000-2008: Marketing director of children shops network “House of Toys”, “Chicco”, “Pampolina”.

Quotation: “Remember, that there is no basis more important in restaurant business than food! Create the product, which will induce goosebumps on your skin and there will be no free tables in your restaurant. Restaurant is all about food!”


Inna Andreishyna

13:30 - 15:30, Conference Room 5

Hospitality VS Standards

  • Philosophy of Hospitality in the restaurant “Puri Chveni Georgian restaurant”.
  • How to make Standards work.
  • Types of Standards: each format of Standards for each format of restaurants.
  • How Hospitality wins over Standards: real examples of restaurants and hotels.
Speaker: Inna Andreishyna, Owner and Project Manager of start-up restaurant consulting company “Good Idea!” Prof HoReCa Consulting”

PARTICIPATION FEES


STANDARD 1 (1 seminar)

Visiting the exhibition +
participation in the chosen events
of InRestForum business program

Price of 1 seminar: 500 UAH

VIP (1 day)

Visiting the exhibition +
participation in ALL events
of InRestForum business program
(on any day)..
Up to 6 events per day

Price: 1200 UAH


VIP+ (all days)

Visiting the exhibition +
participation in ALL events
of InRestForum
business program.
25 events.

Price: 2700 UAH

 

Application for participation is available by
Tel./Fax: (044) 502-16-23, 502-16-24, (067) 247-84-32
or on the website: restorator.com.ua

Contact person: Kseniia Riabinova