Food&Beverages INNOVATION CAMP #3

Led by F&B Business Accelerator and
Hospitality Culture Institute

20-22 of May 2024
Sovata

Days
Hours
Minutes
Seconds

Our future depends on innovation

We gather for 3 days in Sovata to generate new ideas and to brainstorm in order to find innovative solutions for common problems faced by the foodservice sector.

Strategic Partners

PROPOSED CHALLENGES

Our sector is facing a very wide range of challenges. We try to find solutions on 6 of them:

Labor shortage
The hospitality industry has been struggling with a shortage of skilled workers, including chefs, cooks and other kitchen staff, as well as wait-staff. This shortage could continue to affect restaurants in 2024
Supply chain disruptions

The COVID-19 pandemic has caused disruptions in the global supply chain, making it difficult for restaurants to access the ingredients and supplies they need to run their businesses.

Rising food costs

Food costs have been increasing in recent years due to factors such as climate change, trade disputes, and transportation costs. These rising costs could continue to impact restaurants in 2024.

Changing consumer preferences

Consumer preferences are constantly evolving, and restaurants must adapt to keep up with changing trends. For example, more consumers are seeking out plant-based and sustainable options, and restaurants will need to respond to this demand.

Competition

The restaurant industry is highly competitive, and restaurants must compete not only with each other but also with other types of food providers, such as meal delivery services and grocery stores.

Technology adoption

As technology continues to evolve, restaurants will need to adopt new technologies to improve their operations and provide better experiences for their customers. This may include implementing mobile ordering and payment systems, using data analytics to optimize menu offerings, and leveraging social media to engage with customers.

New on CAMP

Chef Mihai Toader

Owner SoroLume

Stefan Popescu

National On Premise Manager Romania & Moldavia at RedBull

Alexu Toader

Project Manager at Viscri 32: White Barn & Blue House

Radu Balaceanu

Business Advisor | Entrepreneur | Ex- CEO Foodpanda | Co-Founder at lifebox.ro | Not a Consultant @ notaconsultant.ro

WHY you should join the CAMP?

The CAMP combines an entrepreneurial way of thinking and working with a concrete process for developing breakthrough ideas and insights, aiming at producing real-world impact.

Participants from diverse backgrounds and disciplines work together to discover and leverage in-and-out-of-the-box opportunities for creating breakthroughs in a process of collaborative solution seeking.

Team Captains

Alex Cirtu

Partener LifeBox, teacher

Adriana Sohodoleanu
PhD in Sociology, food researcher
Razvan Testa
Founding Partner Tuca, Zbarcea & Associates
Alex Petricean
Chef, Owner Noua

MAIN Partner

WHY participating is a must?

  • Training and support in key areas such as business planning, marketing, operations, finances and customer service.
  • Opportunities to connect with other foodservice startups, industry experts, mentors, and potential investors. This can lead to valuable partnerships, collaborations, and funding opportunities.
  • Learn about emerging trends and technologies in the foodservice industry, such as plant-based food, food delivery apps, and AI-powered solutions.
  • Valuable feedback and validation from industry experts and mentors.

Partners

WHO will be there?

01.

Successful food entrepreneurs who have launched and scaled their own food-related businesses, such as restaurant owners, food truck operators, or packaged food makers.

02.

Investors who specialize in food and beverage startups, including venture capitalists, angel investors, and seed investors. They can provide valuable advice on fundraising, pitch preparation, and business modeling.

03.

Marketing and branding experts who can help startups develop a strong brand identity, create effective marketing campaigns, and build an online presence through social media and other digital channels.

04.

Operations and logistics specialists who have experience managing supply chains, food distribution, and inventory management. They can help startups optimize their operations and reduce costs.

05.

Culinary experts who can provide guidance on menu planning, recipe development, food trends, and flavor profiles.

06.

Legal experts who specialize in food law, such as food labeling and packaging regulations, intellectual property, and licensing.

07.

Technology experts who can help startups leverage technology to improve their operations, enhance the customer experience, and manage data.

Innovation Camp Partners

Mentors & Trainers

Razvan Testa
Founding Partner Tuca, Zbarcea & Associates
Adriana Sohodoleanu
PhD in Sociology, food researcher
Alex Petricean
Chef, Owner Noua
Oana Coanta
Chef, Owner Bistro del Arte

Ana Consulea

Owner Zexe Braserie

Laurentiu Mata

Presedinte RoTruck

Corina Dima

Blogger De-Corina

Costel Ariton

National Key Account ON-TRADE Manager at PPD Global

Cosmin Dragomir

Jurnalist Culinar

Radu Mîndru, PCC, ACTC

Team effectiveness Coach

Florin Maxim
Founder Hospitality Culture Institute

Stefan Popescu

National On Premise Manager Romania & Moldavia at RedBull

Radu Savopol
Founder 5togo

Dan Isai

Founder Salad Box

Chef Mihai Toader

Owner SoroLume

Andrei Lung

DIAGEO Portfolio & World Class Ambassador

Alex Cirtu

Partener LifeBox, teacher

Cristian Cristea

General Manager Hostalion

Paul Voicu
Founder Franchwise.ro

Radu Balaceanu

Business Advisor | Entrepreneur | Ex- CEO Foodpanda | Co-Founder at lifebox.ro | Not a Consultant @ notaconsultant.ro

Raul Siderias
CEO @ Bookingham
Paul Iftode

Purchasing Director City Grill Grup

Alexu Toader

Project Manager at Viscri 32: White Barn & Blue House

When? Where? what?

20-22 of May 2024
Fabesca Boutique Hotel & SPA****

DAY 1

14:00 Arrival @Fabesca Boutique Hotel&SPA 4*, Sovata
15:00 – 15:30 Welcoming & opening camp with Florin Maxim, Founder Hospitality Culture Institute
15:30 – 17:30 Connecting people
17:30 –18:30 Presentation of previous edition themes and new challenges @Robert Agarici&Adriana Ion
18:30 – 19:30 1:1 Mentorship speed meetings ( 5 min / mentor )
20:00 Dinner
21:00 Networking & Party with Dj Ionut provided by UnitpaySolutions

DAY 2

10:00 Opening with Florin Maxim, presentation of Hospitality Culture Institute projects
10:30 – 11:30 Chefs at work
11:30-11:45 Local product presentation
11:45 Coffee break
12:00 – 13:00 Panel National Associations
13:00- 14:00 Lunch
14:00 -14:30 Keynote Presentation
14:30- 15:30 Parteneriate si trenduri in Horeca @Costel Ariton si Andrei Lung 
15:45 Coffee break
16:00 -17:00 Keynote Presentation
17:00 -19:00 Going out surprise
19:00-20:00 – 1:1 Mentorship speed meetings ( 5 min / mentor )
20:00 Dinner & networking

DAY 3

10:00 – 11:00 Legal&Fiscal enviroment
 11:00 – 12:00 Closing Camp


SIGN UP without accommodation (2 days pass)

800 lei 2 days pass & meals & Parties

EARLY BOOKING: 640 lei 2 days pass & meals & Parties

OR
SIGN UP single room (1 day pass)

1175 lei single room 1 day pass

EARLY BOOKING: 940 lei single room 1 day pass

OR
SIGN UP single room (2 days pass)

1425 lei single room 2 days pass

EARLY BOOKING: 1140 lei single room 2 days pass

OR
SIGN UP double room (2 persons)(2 days pass)

2175 lei double room (2 persons) 2 days pass

EARLY BOOKING: 1740 lei double room (2 persons) 2 days pass

Each Package can include/person:

  • General Access to workshops/debates
  • Access to 1-to-1 mentoring sessions
  • 2 nights accommodation 4 stars Hotel
  • Breakfast x2
  • Lunch x1
  • Dinner x2
  • Networking Party on 20th
  • Innovation Party on 21th