Rethinking the future in Gastronomy

50% of restaurants do not survive 2 years.

This figure increases to almost 50% if we look at 5 years.

Without ignoring the important problems faced by restaurants, as an example of an SME, the reality is that despite having the same problems, some are able to survive, even grow, and others fail to do so. Why?  The key element is the management capacity of their leaders. These entrepreneurs must be aware of the importance of training as a way of ensuring adequate business knowledge to manage their businesses efficiently.

A look at the situation of restaurant kitchens and halls in times of pandemic 

Marc Vidal addresses the technological moment we are living. He does so by interpreting what the digital transformation of our entire social model means and tackling how it has accelerated with the arrival of the so-called 'contactless society'.

The Biomarket will be inaugurated next October and it was created to respond to the growing consumer demand and the commitment of the wholesale sector and local agriculture for organic food. It is also the result of Mercabarna's commitment to a more sustainable food model.

The organisers of the FHG forum and Mercabarna will offer those attending the event the chance to visit the Mercabarna Biomarket, Spain's leading wholesale market for organic products and also the first in Europe due to the concentration of the number of organic fruit and vegetable companies it brings together.

The visit will allow visitors to see the role Mercabarna plays in the food chain and the importance of having a market specialised in organic products from November 2020 onwards.

A visit will be made to the Central Fruit and Vegetable Market to see how it works and then to the Biomarket, a monographic space that is being prepared to open its doors in November.

Price: free, reserved exclusively for FHG forum attendees.

No. of participants: Max. 20 people

People accredited to FHG fòrum will receive a form to fill in to register for the visit.