Food&Beverages INNOVATION CAMP #5
26-28 of May 2025
Balvanyos Resort
Our future depends on innovation
We gather for 3 days in Balvanyos to generate new ideas and to brainstorm in order to find innovative solutions for common problems faced by the foodservice sector.
MAIN Partner
PROPOSED CHALLENGES
Our sector is facing a very wide range of challenges. We try to find solutions on 6 of them:
Labor shortage
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
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.
Strategic Partners
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
Bogdan Puiu
Chef Soft&Grace
Sorin Andreiana
Redactor Sef Capital
Andrei Bartesch
Gabriel Melniciuc
CEO Spartan
Dr Raed Sarhan
Lorand Szarvadi
Owner Balvanyos Resort
Marius Bazavan
Radu Mindru
Bogdan Cheta
Adrian Suteu
Constantina Ionescu
Co-Owner Team fresh Horeca
Alina Macovei
Chef A Bistro
Purchasing Director City Grill Grup
Cristian Turculeţ
Head of operations/market leader Romania, Rex Concepts (Burger King/Popeyes)
Daniel Donici
Owner Artesana
Andreea Nemens
Strategy Consultant & Co-Founder 11.22
Daniel Tisea
Co-Founder NoodlePack
Dan Pastiu
Fondator Dabo Doner
Remus Bogdan
F&B Director Therme
Ioana Bogdan
Ritual – Healthy Food Concept
Andrei Popa
Founder dordevin.ro
Florin M. Pop
Entrepreneur | Strategic Advisor | Angel Investor
Iulian Circiumaru
V7 Capital, Business Angel
Eugen Zbircea
Modern Retail Consultant
Nico Lontras
Head Chef, Casa Timis
Ana Consulea
Owner Zexe Braserie
Chef Mihai Toader
Owner SoroLume
Alexu Toader
Project Manager at Viscri 32: White Barn & Blue House
Florian Buca
CEO FreyaPOS
Victor Gorea
CEO ESushi
26 – 28 of May 2025
Balvanyos Resort ****
DAY 1
| 15:00 – 15:30 Welcoming & opening camp with Florin Maxim, Founder Hospitality Culture Institute |
| 15:30 – 17:00 Connecting people, Co-creating the Camp experience with Radu Mandru |
| 17:00 – 17:30 Start-ups pitching (2) |
| 17:30 – 18:30 Panel: Investitii in sectorul food (service, productie si tehnologie) // Moderator Florin Maxim |
| 18:30-19:30 – Free time |
| 19:30 – Dinner&Party |
DAY2 Room1
| 10:00-10:15 – Welcoming by Florin Maxim, Founder Hospitality Culture Institute |
| 10:20-11:40 Panel: Solutiile Ready to cook/Ready to heat/Ready to serv in restaurante |
| 11:50-13:00 Panel: Bucatarii centrale/Solutii Ready to |
| 13:00- 14:00 Lunch |
| 14:30-15:30 Panel: Prime time: ospitalitatea // Moderator Robert Agarici |
| 15:30-16:00 Start-ups pitching (2) |
| 16:00-17:00 Panel: Burnout in bucatarie // Moderator Oana Coanta |
| 17:00-17:30 Start-ups pitching (2) |
| 17:30 – 19:30 Free time 19:30 Dinner&Party |
DAY2 Room2
10:20-11:30 Training 4 Pitching – Startups only 11:30-13:00 – Pitching Session – Invite only |
| 13:00- 14:00 Lunch |
| 14:30-15:30 Workshop “De la obiective de business la strategia de comunicare” Partea I Radu Mindru |
| 16:00-17:00 Workshop “”De la obiective de business la strategia de comunicare” Partea II Andreea Nemens |
DAY 3
10.00-11:00 – Panel: QSR-ul, cea mai mare crestere in urmatorii 5 ani
11.00-12:00 – Panel: Foodservice & Retail
| 12:00 Group photo |
1000 lei 2 days pass & meals & Parties
1375 lei single room 1 day pass
1625 lei single room 2 days pass
2375 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 26th
- Innovation Party on 27th