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  5. Lui De Macro

Lui De Macro

Catering Director

Family Bakery

www.farmar.com.ua

About the Speaker

With over 20 years in both public and private sectors, I have experience in management consultation, team building, professional development and more.

Matchmaking Information

First Name

Lui

Last Name

De Macro

Country

Ukraine

City

Kyiv

Post Code

12345

Tel.

+380 93 582 3654

Company

Family Bakery

Job Title

Catering Director

Attending

Opening Remarks: The State of Food Manufacturing
Foodstyle

Opening Remarks: The State of Food Manufacturing

Sunday, Aug 1, 2021
9:00 AM - 10:00 AM | Europe/Berlin
Online Session
Sponsors (2)
SharkHome Delivery
Test session
€25.00

Test session

Monday, Nov 14, 2022
12:25 PM - 12:25 PM | Europe/Berlin
Online Session
Sponsor (1)
Shark
Test session
€25.00

Test session

Monday, Nov 14, 2022
12:27 PM - 12:27 PM | Europe/Berlin
Online Session
Sponsors (2)
StraganYahara River Grocery
Attendees by Generation: What We Need to Consider
Food Packaging

Attendees by Generation: What We Need to Consider

Sunday, Aug 1, 2021
3:00 PM - 4:00 PM | Europe/Berlin
Online Session
Sponsors (2)
SharkHome Delivery
Test session
€25.00

Test session

Monday, Nov 14, 2022
12:27 PM - 12:27 PM | Europe/Berlin
Online Session
Sponsor (1)
Stragan
Lifestyle Preferences
Workshops

Lifestyle Preferences

Wednesday, Sep 1, 2021
1:30 PM - 1:45 PM | Europe/Berlin
Online Session
Sponsor (1)
Food Manufacture

Speaker's Sessions (5)

Date

​
Session
Foodstyle
Opening Remarks: The State of Food Manufacturing
Sunday, Aug 1, 2021
9:00 AM - 10:00 AM | Europe/Berlin
Qure
Online Session
English

Opening Remarks: The State of Food Manufacturing

Change is constant, and North American food manufacturers are determined to make sure that the performance in their plants is better tomorrow than it is today. That is one of the key findings in this year's State of Food Manufacturing Study, a survey measuring the pulse of the industry, first undertaken by Food Engineering in 1980. The concern with continuous improvement is virtually universal, based on responses to a new question on how survey respondents' organizations are addressing this need. 
Speakers (4)
Lui De Macro
Catering Director, Family Bakery
Bruce Braun
Restaurant Owner, Almond cookie
Moderators (2)
Jim Florence
Sales for Restaurants and Hotels, Chocolate Cake
Exhibitors (2)
SharkHome Delivery
Session
Food Packaging
Attendees by Generation: What We Need to Consider
Sunday, Aug 1, 2021
3:00 PM - 4:00 PM | Europe/Berlin
Qure
Online Session
English

Attendees by Generation: What We Need to Consider

Expectations of the dining experience have many influences for attendees. Among those influences are the generational expectations of food, food culture, and how we dine together. While some trends change year-to-year, we can also observe trends in expectations generation-to-generation. Ultimately, different age groups respond differently to trends in food service and in turn, we try to manage a responsiveness to expectations.
Speakers (4)
Lui De Macro
Catering Director, Family Bakery
Bruce Braun
Restaurant Owner, Almond cookie
Moderator (1)
Jim Florence
Sales for Restaurants and Hotels, Chocolate Cake
Exhibitors (2)
SharkHome Delivery
Session
Foodstyle
Culinary Arts, Blueberries, & Ice Cream
Sunday, Aug 1, 2021
5:00 PM - 6:00 PM | Europe/Berlin
Qure
Online Session
English

Culinary Arts, Blueberries, & Ice Cream

While we love creative chefs and professional cooks, July is the designated month of recognition for leaders in culinary trends and dining excellence. Dine out, take a cooking class, or create a delightful new recipe on your own. However you choose to celebrate, Thrive! Would love to hear about it because promoting creativity, especially when it comes to food, is what it’s all about.
Speakers (4)
Lui De Macro
Catering Director, Family Bakery
Bruce Braun
Restaurant Owner, Almond cookie
Moderator (1)
Jim Florence
Sales for Restaurants and Hotels, Chocolate Cake
Exhibitors (2)
SharkHome Delivery
Session
Sustainable Agriculture
Food processors must be proactive in sanitary and hygienic design
Wednesday, Aug 4, 2021
9:00 AM - 9:15 AM | Europe/Berlin
Alop
Online Session
English

Food processors must be proactive in sanitary and hygienic design

The operator is responsible to the public for safe food manufacturing whether a plant must fulfill rules from a governmental body like the FDA or USDA, or it follows the requirements of a private organization like ANSI or a subset of standards such as those for the baking industry—BISS (Baking Industry Sanitation Standards).
 
Food
Speakers (2)
Lui De Macro
Catering Director, Family Bakery
Jim Florence
Sales for Restaurants and Hotels, Chocolate Cake
Moderator (1)
Jim Florence
Sales for Restaurants and Hotels, Chocolate Cake
Exhibitors (2)
British BakerFood Manufacture
Session
Workshops
Lifestyle Preferences
Wednesday, Sep 1, 2021
1:30 PM - 1:45 PM | Europe/Berlin
Qure
Online Session
English

Lifestyle Preferences

The modern customer is health conscious and knows what works and what does not work with their body and their values. Concerns for animal welfare, the environment and wholesome nutrition drive the diets of many of your guests.

No matter the inspiration, as meeting professionals, it is important we understand the various dietary practices and learn how to meet and respect their needs.

And, as the world becomes more global, individuals from across the world will be attending events and offer the opportunity to reach a broader client base and provide new experiences.

Speakers (2)
Lui De Macro
Catering Director, Family Bakery
Melissa Knoop
Dietary Manager, PizzBurg
Moderator (1)
Jim Florence
Sales for Restaurants and Hotels, Chocolate Cake
Exhibitors (1)
Food Manufacture