PALME D'OR

THE VTH RESTAURANT SHOW

23 April 2018 Moscow, MIR Hall, Tsvetnoy bul'vard
1 day
Is required to learn
in detail the hottest restaurant trends
of the year
25 experts
Of restaurant business will present their cases
to create a new restaurant concept
600 guests
restaurateurs, chefs, start-ups, PR specialists, suppliers and manufacturers
3000 rubles
the price of the ticket for the day program
Go to the selection of tickets

The main restaurant intensive workshop of the year

These people know the answers to many of your questions.
Ask them personally what you want to know
What
  • TODAY AT THE MOST PEAK TREND?
  • CAN CHANGE THE MARKET CONCEPT?
  • MAKES THE GUESTS UNDER THE PRESENT LOYAL TO YOUR RESTAURANT?
Where
  • TO SEARCH FOR A RIGHT INVESTOR?
  • TO FIND THE BEST PRODUCT AT THE RIGHT PRICE?
  • EFFECTIVELY PROMOTE YOUR PROJECT?
How
  • TO CORRECT YOUR BUSINESS MISTAKES AT TIME?
  • TO MAKE A STUFF BEING A DREAM TEAM?
  • TO TRANSFORM THE CUSTOMER IN THE AGENT OF INFLUENCE?
What will it be?
10 business cases of a new restaurant concept in Russia
From idea to advancement of the finished product
10 cooking master-classes on actual dishes from the chefs
Tasting is included
10 finalists of the international award for the best restaurant concept
The most creative videos presenting restaurant concepts

6 reasons to save the date of 23 April 2018

1
Trends
The expert board selected 10 fresh concepts out of a hundred new ones in order to examine the most current trends in the restaurant market
2
Business Cases
Why did such concepts appear today? How does this or that restaurant format work? What are the pitfalls of different projects? How to promote this or that concept? 10 completely different, but absolutely real cases - from A to Z
3
Tastings
What dishes are the hits of each of the concepts - participants of the festival? Why do these dishes bring money? How exactly are they cooked?
Try the taste of success!
4
Networking
More than 600 professionals and experts will come together for only one day to exchange experiences and communicate. Take advantage of this and find out everything you wanted to ask, but did not know where. Meet colleagues from different regions of the country, suppliers and manufacturers of products and relevant technologies.
5
Participation
Ask questions, learn secrets and taste. Choose the best concept of the year from the 10 finalists of the "Palme d'Or" Award! It is your choice that can affect what restaurant will represent Russia at the international award for the best new restaurant concept of the world!
6
Ideas
Inspire, gain new knowledge, come up with a new and structure existing ideas. Recognize the know-how of authors of different concepts and apply them in your business. Or maybe at the Festival you come up with a new concept, which you will compete for the Prize next year?
Moscow, MIR Hall, Tsvetnoy bul'vard
PROGRAM
23 APRIL 2018
THE Vth RESTAURANT SHOW PALME D'OR AWARDS
PART 1. DAY PROGRAM OF THE FESTIVAL OF RESTAURANT CONCEPTS
TICKETS - 3000 RUBLES

09.00 - 19.00
RESTAURANT BUSINESS IN DETAILS: TRENDS, CASES, FOOD

Where do restaurant lovers go today and what do they prefer to eat, how to choose the right format and make a new place popular?

Business cases and master classes with tastings from 10 teams of the best restaurant concepts of the country in 2017
9:00 – 10 00
9:00 – 10 00
Breakfast. Registration
Acquaintance with the companies represented in the demo area: producers and suppliers of products and utensils, equipment and technologies. Photo at the press-wall
10:00 – 10:40
10:00 – 10:40
Community, Moscow
Creator: Sinisha Lazarevich
PR: "Appetizing Marketing" agency
Brand Chief: Giacomo Lombardi
Business case: Artistic space, gastronomic restaurant, lounge,
bar & tea room in a library environment.
Features border concepts – at the intersection of diverse gastronomic trends,
consumer motivations, target audiences.
Dishes: Author's dim sams. Ribeye and morels
10:45 – 11:25
10:45 – 11:25
Doctor Whisky, Yalta
Managing Director: Roman Luzhny
Chef: Andrey Savenkov
Sommelier: Eduard Mayboroda
Business case: Restaurant & сhef's table with the largest collection of whiskey in the country, Scottish and Black Sea cuisine, as well as monthly tours of famous Russian
and foreign chefs.
Global-local gastronomic concept and its promotion in conditions of seasonal
demand fluctuations.
Dishes: Stewed lamb with barley, cinnamon and peat sorbet
11:30 – 12:10
11:30 – 12:10
[KU:] Ramen Izakaya bar, Moscow
Creator, restaurateur: Chizuko Shirahama
Managing Director: Arthur Ganagin
Chefs: Takahashi Mitsuo and Vadim Malkov
Business case: Almost authentic Japanese pub, combined with the authentic Japanese ramen bar with the closest touch to the original recipes and serving.
The experience of adapting traditional formats in other markets and ways to attract different target audience. Scalability of concepts in different business conditions, locations and regions.
Dishes: Pineapple with the Szechuan pepper syrup with spicy sake and lychee
12:15 – 12:55
12:15 – 12:55
Orthodox Russian Bar, St. Petersburg
Creator: Victoria Dim
Chief bartender: Dmitry Suvorov
Creators and Founders: Ivan Tretyakov and Leonid Notkin
Business case: A bar with a new look at the drinking culture of strong alcohol homemade beverages based on Russian distillates, intelligent St. Petersburg bartenders mix unique cocktails to show the world that in modern Russia, even hooch is elegantly and tastefully drunk.
Experience in implementing the concept, based on alcohol in the city, which can be considered the country's bar capital. Features format and audience, the ability to effectively promote and replicate the concept.
Dishes: Branded thematic cocktails "Dubki" and "Night".
13:00 – 13:40
13:00 – 13:40
Zhadina-Govyadina (children's teaser
to a greedy person), Moscow
Creator: Dmitry Sukhin
Brand Chief: Charbel Aoun
Chef: Dmitry Kondrashin
PR: Robert Taiirian
Business case: Fast casual with self-service, the basis of the concept - gastronomic sandwiches, recipes by Michelin chef – Aoun Charbel.
Restaurant chain concept or concept of the restaurant chain – how to combine gastronomy and technology, calculate the location and do not change your original idea.
Dishes: Sandwich with spiced squid
13:45 – 14:25
13:45 – 14:25
Zames (batch), Yekaterinburg
Creators and chefs: Vladimir Olkinitsky and Shakir Yuldashev
Business case: Ural cuisine Bistro, where in the main role posikunchiki (ural small pastries) with different fillings, as well as traditional and author's versions of ravioli and vareniki. Who and why turns an obvious local base into a unique trading offer.
How the concept works, where its authors are responsible for everything from
project to promotion.
Dishes: Cherry-foot dumplings with homemade cottage cheese and currant cream.
14:30 – 15:30
14:30 – 15:30
Lunch Time
Meet&Talk with new partners. Tasting new products of foodservice suppliers
in the Tasting Area
15:30 – 16:10
15:30 – 16:10
Kamchatka Local Kitchen, Moscow
Creators: Igor Katsevich and Alexander Minaev
Chef: Sergey Postnikov
PR: Julia Nam
Business Case: Gastronomic local cuisine restaurant based on local products.
Dishes: Shiposchek with fried potatoes and berber blanc sauce
16:15 – 16:55
16:15 – 16:55
Kolbasnyy Tseh (Sausage shop), Moscow
Creators: Arkady Novikov and Andrey Kuspits
PR Manager: Ekaterina Nadeeva
Chef: Dmitry Yakovlev
Business case: Meat restaurant with own production of handicrafts based on authentic European recipes.
How to use the popular taste correctly, turn an ordinary sausage into a gastronomic product and scale the concept of restaurant self-sufficiency.
Dishes: Branded sausages are white and black budan. A cake with giblets.
Salad with squid.
17:00 – 17:40
17:00 – 17:40
Matrioshka, Moscow
Creators: Andrey Dellos and Vlad Piskunov
Chef: Vlad Piskunov
Director of Marketing: Alena Schwartz
Business case: The restaurant is in the style of an industrial palace, with a Russian author's menu, which is based on the kitchen that was established in Russia by the end of the 19th century. Gastronomic restaurant of fine dining with Russian cuisine of the 19th century in the center of Russia in the 21st century – features of the concept, the possibility of implementing the original idea, searching for your audience
and ways to promote.
Dishes: Aleko salad with deer's heart and a wicked apple
17:45 – 18:20
17:45 – 18:20
Pirog Myasnika (Butcher's Pie), Moscow
Owner: Tahir Holikberdiev
Chef: Alexander Semykin
PR: Elena Mikhailovna
Business case: Meat and poultry on the grill, in cast iron, on a spit and in the dough –
a democratic butcher's restaurant with an emphasis on pies from a wood stove.
How to invent and open a meat restaurant, the concept of which is radically different from hundreds of thematic places, and pick up a permanent audience of competitors. Gastronomic know-how, technology and PR.
Dishes: A butcher's pie from the chef.
Breakfast, lunch, tastings from chefs and partners of the Festival are included in the price
of the day program
PART 2.
THE EVENING PROGRAM OF THE RESTAURANT SHOW
TICKETS - 6000 RUBLES

19.00 - 22.30
The XIII-d PALME d'OR AWARDS RUSSIA

WE CHOOSE THE BEST RESTAURANT CONCEPT OF THE 2017, WHICH WILL REPRESENT RUSSIA AT THE INTERNATIONAL
FINAL AWARDS
10 finalists of the "Palme d'Or" Award
will present their concepts
The final voting for the best new concept of 2017
will be held in the end of the day

"Palme d'Or" Awards
will accompany a gala dinner with a set of 7 dishes and drinks
Special offer for those who want to spend the day with maximum benefit
The VIP ticket is valid for the day and evening program + a special lounge area for negotiations and interviews
Choose a ticket
The prices are valid for today. Limited number of seats For booking seats from organizations and invoicing,
click here
DAY
RESTAURANT BUSINESS
IN DETAILS: TRENDS, CASES, FOOD
3000 rub
Attending the Restaurant Show:
(09.00 - 19.00)

11 cooking master classes by restaurant chefs - finalists of the "Palme d'Or" Awards for the best restaurant concept of the year, acquaintance with restaurateurs, authors of concepts, discussion of issues related to the launch, promotion and operation of various restaurant concepts in Russia

Breakfast, lunch, networking
Buy online
EVENING
The XIII-d "PALME D'OR" AWARDS FOR THE BEST RESTAURANT CONCEPT
6000 rub
Attending the "Palme d'Or" Awards
(19.00 - 22.30)

Gala Dinner

Voting for the best restaurant concept of the year

Cocktail party

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23 апреля 2018 года. Москва, зал "Мир" на Цветном бульваре
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