Heleri is an F&B Strategist and the Consulting Editor of SUPPER Magazine, an international publication covering global hospitality food and beverage, so she is well placed to be chairing the seminar sessions at TO THE TABLE Europe.
Award-winning restaurant designer Erik Nissen Johanssen will share his inspirations, story telling skills, design credentials and sense of humour and how he pulls this all together into engaging restaurant concepts and memorable design.
As new brands are introduced to focus on the needs of a new generation, there is a shift in the definition of luxury that is redefining how hotels are designed and how they operate. With new technologies, new ways of working and being social, attitudes are changing and new challenges are emerging. How do restaurants and bars evolve to face this new generation of guests and what is the future for luxury dining?
From professionally awarded Michelin Stars through to guest ratings on Trip Advisor, and every ‘Top 10’ list in between… How do we discern which ratings are worth their salt when a scam restaurant in a shed can make to the top of London’s dining venues on Trip Advisor? This discussion will navigate the details, the ethics, how technology can work with us or against us, how this all builds your online reputation and ultimately, how this influences your future customers.
The New York Café at the Boscolo Hotel Budapest has earned fame throughout the world, as it takes you back in time to a sophisticated era of elegance. With its Venetian lamps and gold-plated pillars, the Boscolo Group have full restored the architecture to the eclectic Italian Renaissance style in which it was originally constructed in 1894.
The New York Café is now on the culinary wish-list of travellers to Budapest, attracting over 3,000 covers per day. The menu offers classics from the Austro-Hungarian era, as well as a selection of famous desserts.
We will take a tour with the team at the Boscolo and discover the fascinating history of the building and the secrets of its modern-day success as a thriving hotel and restaurant. We will then sit and take in the beautiful surroundings while sampling the chef’s tasting selection of regional savoury dishes and popular desserts, while the sommelier pours each attendee a glass of Hungarian wine and gives a brief overview of its provenance.