Find new partners
Get to know the small local producers from Pirkanmaa as well as big leading industry manufacturers. Get ready for two very efficient event days!
THEME OF THE EVENT: THE FUTURE KITCHEN
What does the kitchen of the future hold and how can companies prepare for a lack of resources or other unexpected situations? We have seen exceptional circumstances and the restaurant industry has had to regenerate at an unprecedented rate. We have divided this great theme into six sections, which deal in more detail with different angles in the field.
NEW WAYS OF OPERATING
The next few years have made many companies rethink their ways of working and it has been necessary to come up with new creative solutions to secure their business. We’ve seen new offerings, varied menus, helpful collaboration patterns and imaginative take-away innovations, as well as carefully designed table or restaurant decor layouts. Are these changes just beginning or is the industry going back to its old familiar channels?
NEW EXPERIENCE OF DINING
Takeaway food has become normal and strong demand has driven companies to come up with ways for the customer to get more from the experience than just a meal. Sure, you can always eat at home, but what do customers miss when society reopens and restrictions are lifted? What should we anticipate? And how?
NEW WAYS OF SERVING
The role of traditional staff in customer service has changed in a world where an application can already fulfill many roles. How do we make the digital customer experience feel personal and warm? How do we strike a balance between technology and personal service?
NEW WORLD OF TECH
The development of technical solutions in the restaurant sector in recent times has been inevitable. The range of digitalisation is wide: robots can perform monotonous tasks in the kitchen, artificial intelligence reduces wasted food, new food products are constantly being invented, and food production is also possible in the city. How will this development and digitalisation affect the future of the industry?
NEW WAYS OF EATING
More and more people are interested in where the food ingredients end up on the plate. Trends such as health, local food, seasonal products and vegetarian food combine with new needs and behaviors. As the world opens up again and the intake of ingredients is smooth, what trends have come to stay? What's in and what's out?
NEW WAYS OF WORKING
Staff shortages are a reality and a global pandemic has not helped. With the restaurant industry on its knees, many had to change jobs. Demanding working conditions and working hours gnaw at the image of companies in the sector as good and attractive employers. What things could be taken into account to make the restaurant professions more attractive again?
Find out about the newest trends
The event programme is a varied mixture of industry’s hottest professionals and interesting viewpoints to the newest innovations and the most exciting news of the restaurant world. Don’t forget to network with top chefs and the best appliance manufacturers!
Use all your senses: taste, smell, see and feel
FFCR is an experience to your every sense: use all of them to look for solutions your business needs. See, hear, feel and taste what are the newest innovations in the restaurant industry.
Network with other professionals
Come meet your colleagues and take profit of the two efficient event days by networking with other pros. FFCR is an event where you get to meet the whole restaurant industry.
