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Programme

The training seminars

The programme is subject to change

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All Halls
Main Hall Hadid
Galfa Hall
Gae Aulenti Hall

Registration of participants

08:30
09:20Main Hall Hadid
Speakers
Mauro Santinato
CEO - Teamwork

Welcome greetings

09:30Main Hall Hadid
Speakers
Alexander Martyr
Associate Partner, Bain & Company

Catering 2030.

Winning models in a changing market.
09:30Galfa Hall
Speakers
Mirko Lalli
Founder former CEO - The Data Appeal Company

The invisible waiter: how artificial intelligence is transforming the customer experience.

10:00Main Hall Hadid
Speakers
Antoine Ménard
CCO - Chief Creative Officer - Paris Society

Beyond dining, how to be a trendsetter?

10:00Galfa Hall
Speakers
Fabio Carrozza
Marketing & Communications Manager - Dorrego Company
Francesco Basile
CEO & Founder, Qromo
Eugenia Pronzati
Co-founder & Host - The Blue Corner Hospitality Media

Catering between identity and performance.

Emotional storytelling or data that converts?
10:00Gae Aulenti Hall
Speakers
Luca Baldini
Founder, Architect - Q-BIC
Maurizio Lai
Principal & Director - Maurizio Lai Architects
Federico Pagetti
CEO & Founder - Nick Maltese Studio
Nick Maltese
Founder & Senior Architect - Nick Maltese Studio
Laura Verdi
Architect and Editorial Director - we:ll magazine

Design meets the table.

Designing spaces that tell an identity.
10:30Main Hall Hadid
Speakers
Mara Licia Frigo
Associate and Senior Franchise Consultant - Quadrant
Tunde Pecsvari
Managing partner and CEO - MACHA
Andrea Graziosi
CEO & Founder - Scampo
Salvatore Costa Pasqualino
Senior Advisor | Expert in Restaurant Format Development and Business Strategy Founder of SCP Food Consultant

From restaurant to format.

When an idea becomes replicable.
10:30Gae Aulenti Hall
Speakers
Andrea Malacrida
CEO - Ali work

Imagining work, Catering 2026-2030.

10:40Galfa Hall
Speakers
Lorenzo Querci
Owner - Moebius and Lubna, Milan
Danilo Gasparrini
Senior Consultant - Salty.is

Rethinking hospitality: the Moebius model.

10:55Gae Aulenti Hall
Speakers
Gabriele Rizzi
Hotel Manager, The Carlton and Rocco Forte House, Milan
Caesar Murzilli
Executive Pastry Chef - Hotel Portrait Milano, Lungarno Collection, Consultant and Member AMPI
Giancarlo Princigalli
Giancarlo Princigalli
Director of F&B - Hotel Principe di Savoia, Dorchester Collection
Gabriele Principato
Journalist - Corriere della Sera

Lifestyle & Hospitality: designing gastronomic experiences for every hour of the day.

11:00Main Hall Hadid
Speakers
Marco Micangeli
CEO & Co-founder, Kebhouze
Luca Pizzighella
General Manager - Signorvino
Andrea Maria Meschia
3io CEO, Franchising Pool International Italian Member
Salvatore Costa Pasqualino
Senior Advisor | Expert in Restaurant Format Development and Business Strategy Founder of SCP Food Consultant

From successful restaurant to chain.

Growing without losing control and identity.
11:00Galfa Hall
Speakers
Carlo Carollo
Country Manager - TheFork Italy & Dach

Digital catering: performance, AI, people.

Coffee breaks & networking / offered by Ali Professional

11:30
12:00Main Hall Hadid
Speakers
Vincenzo Russo
Full Professor of Consumer Behavior and Neuromarketing, Director of Research Center of Neuromarketing - IULM University

Neuroscience at the table.

The brain's secrets to success in catering.
12:00Galfa Hall
Speakers
Valentino Fabbian
Former CEO - Cremonini S.p.A.

How to create a successful restaurant format: the Roadhouse case

12:00Gae Aulenti Hall
Speakers
Roberto Costa
Founder & CEO - Macellaio RC
Silvia Moggia
Social Media Manager & Marketing Consultant

People, passion and algorithms: the new balance in contemporary catering.

From bench to vision: territory, talent and AI in evolving catering.
12:20Gae Aulenti Hall
Speakers
Alessandro Frassica
Owner - INO Florence
Giovanni Fiorin
F&B & Hospitality Specialist, Lecturer IED - Food Entrepreneurship and Business Planning Course

Concept and development. Realising new F&B operations today.

12:25Galfa Hall
Speakers
Barbara Perego
Co-founder and Head of Partnerships and Content - Tablexperience
Giampaolo Padula
General Manager - Valtur Cervinia Cristallo Ski Resort
Gaetano Marco Corvino
F&B Quality and Training Manager, co-author Sale & Marketing
John Avolio
Food & Beverage Specialist, co-author Sale & Marketing

The value of the invisible: the authentic essence of hospitality

12:30Main Hall Hadid
Speakers
Roberto Bramati
President - Spazio Futuro Group, Vice-President - CNCC
Franco Costa
Chairman - Costa Group
Oscar Cavallera
Food & Beverage Senior Advisor

How to combine functionality and design in a successful venue.

12:40Gae Aulenti Hall
Speakers
Giovanni Fiorin
F&B & Hospitality Specialist, Lecturer IED - Food Entrepreneurship and Business Planning Course
Gilberto Mascolo
Chief Strategy Officer - Grand Hotel Flora

Hospitality and successful F&B concepts - What are the synergies?

Lunch & networking / offered by Ali Professional

13:00
14:30Main Hall Hadid
Speakers
Beatrice Sangiovanni
Director of HR - The Lake Como EDITION
Dario Parizzi
Business Growth Director - Ali Lavoro and Ali Professional, Co-founder - Rituali
Alessandro Fadda
Coordinator - Master in Food & Beverage Management at ALMA
Markus Venzin
Chief Executive Officer - EHL Group
Dany Stauffacher
CEO & founder of Sapori Ticino - Saveurs Agency

Human Revolution: who will lead the restaurants of the future?

14:30Galfa Hall
Speakers
Massimiliano Zucchi
CEO - La Romana since 1947
Nicola Delvecchio
Consultant & trainer - Teamwork

From shop to network. Growing without losing the DNA of the company: method, culture and scalability in an original brand.

14:30Gae Aulenti Hall
Speakers
Lorenzo Lentini
General Manager - Ikoyi

People as the engine of the restaurant.

Authenticity and sharing to build small teams.
14:50Gae Aulenti Hall
Speakers
Emiliano Citi
CEO & Founder - RistoBusiness, Tomato AI and RistoHR Care

Your turnover is useless if you end up with nothing.

14:55Galfa Hall
Speakers
Agie Zhou
Owner - Ravioleria Sarpi
Teresa Onorato
CEO - Honor Consulting
Andrea Langhi
Interior & Format Designer for the HoReCa and Retail Sector
Michele Ardoni
International QSR & Foodservice Advisor

The kitchen becomes a format: when back-of-house becomes front-of-brand.

15:10Gae Aulenti Hall
Speakers
Alessia Cipolla
Founder & Design Director, La Costruzione del Gusto

The art of the table.

15:15Main Hall Hadid
Speakers
Daniele Giovinazzo
Beverage Partnership Director - Majestas Group

Global vision, local execution.

Develop international openings while maintaining high standards of service, brand identity and strategic beverage partnerships.
15:30Gae Aulenti Hall
Speakers
Nicolò Zambello
CEO & Founder - Acèdemia.tv
Luca Giardiello
Chief Executive Officer & Country Manager - Warsteiner Italia
Andrea Sinigaglia
Director General - De Filippi Campus, Varese
Enrico Vignoli
Food Area Manager - San Patrignano
Mirco Benedetti
Sales Manager - AFA Furniture
Sabrina Dallagiovanna
Sales and marketing manager - Molino Dallagiovanna
Federico Menetto
Business Angel

Hospitality: the plug-in that makes our businesses human.

15:40Galfa Hall
Speakers
Cristina Domi
Marketing and Communications Manager - Mori 2A

From back of house to presentation: quality and design through food safety.

Operational choices that improve safety, efficiency and perceived quality.
15:45Main Hall Hadid
Speakers
Margherita Peritore
Global Director of marketing and communications - Caprice Holdings
Francesco Cione
Director of Operations Italy - Giraudi Group, Corporate Bars & Beverage Director - Beefbar Global
Vittorio Gentile
Head of Wine ITALY - ZUMA Restaurants
Gianluca Borgna
Chief Commercial & People Officer - Capomondo Restaurant Group | Founder - Gentle Luxury
Daniele Giovinazzo
Beverage Partnership Director - Majestas Group
Andrea Dori
Head of Hospitality and Luxury Hospitality Business Development - Herita Marzotto Wine Estate

Luxury catering and hotellerie.

From hotel restaurant to destination dining.
16:00Galfa Hall
Speakers
Anna Sartori
President - Consortium for the Protection of Mother Yeast for Refreshment
Daniela Filipaz
Managing Director - Ferrarini and Vismara 1898
Sebastiano Tramontano
Consultant & trainer - Teamwork

Breakfast Revolution: balancing sweet, savoury and new international hotellerie habits.

16:20Gae Aulenti Hall
Speakers
Lorenzo Ferrari
Co-founder - RISTORATORETOP and Plateform.app

Beyond ChatGPT: Artificial Intelligence “dirty with gravy”.

3 practical applications for modern catering.
16:30Galfa Hall
Speakers
Luca Zaccheroni
Founder & Managing Director - Maré and QuintoQuarto
Nicola Delvecchio
Consultant & trainer - Teamwork

12 months versus 90 days: the economics of seasonal adjustment.

Building value where the market only exists for 90 days: the Marè case in Cesenatico.
16:30Gae Aulenti Hall
Speakers
Mara Licia Frigo
Associate and Senior Franchise Consultant - Quadrant
Salvatore Costa Pasqualino
Senior Advisor | Expert in Restaurant Format Development and Business Strategy Founder of SCP Food Consultant

Three useful questions to avoid making mistakes in Franchising.

16:45Main Hall Hadid
Speakers
Sergio Osona
General Manager for Southern Europe - Deliverect
Marco Santini
Founder and CEO - Denis and Collectibus
Roderick Schneider
Chief Operating Officer - Workforce.com
Mauro Germani
CEO - Soplaya
Danilo Gasparrini
Senior Consultant - Salty.is

Data Driven Catering: from numbers to the decisions that matter.

16:50Galfa Hall
Speakers
Oscar Cavallera
Food & Beverage Senior Advisor

Four macro trends in international catering.

An analysis involving more than 1,500 venues worldwide in 2025.
16:50Gae Aulenti Hall
Speakers
Vincenzo Ferrieri
Managing Director - Gioia Group spa (Cioccolatitaliani and BUN Burgers) and President UBRI
Salvatore Costa Pasqualino
Senior Advisor | Expert in Restaurant Format Development and Business Strategy Founder of SCP Food Consultant

UBRI and the restaurant system: three reasons to team up today.

17:10Gae Aulenti Hall
Speakers
Paolo Malfassi
Founder - GianGusto
Salvatore Costa Pasqualino
Senior Advisor | Expert in Restaurant Format Development and Business Strategy Founder of SCP Food Consultant

CEOs under the lens: three uncomfortable questions to a restaurant entrepreneur.

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