On May 6 in Wrocław, WE WILL CROSS THE BORDERS! Borders of common sense and taste. Business and artistic boundaries. Borders on maps and in our minds. We invite the bravest restaurateurs who look toward the WORLD without complexes, who explore and serve ethnic cuisine, implement bold concepts and effective management models brought from their travels, and employ people who reject all limitations, blazing a path of FAST GROWING. Their strength can no longer be stopped!
This time, we invite you on a journey around the culinary world to examine how global conditions influence the development of the Polish gastro industry and guests’ tastes. Both editions of our conference this year focus on showcasing the openness of the Polish market to cuisines other than the national one. We will assess cultural and business potential, address trends and foreign influences. We will look into the influx of workers from various countries and foreign investors, evaluate the financial impact of tourism, examine cultural changes, and consider foreign policies that affect Polish restaurants. Embassy initiatives promoting national cuisine, Poles’ love for ramen, sushi, burgers, and wontons, and the availability of exotic products in restaurants will be at the center of our reflections.
And all this right after the long May weekend, when restaurateurs return with the freshest insights from their foreign travels and dining experiences. Could it be better?
What awaits us? A hybrid conference with experts and industry leaders Lectures and workshops with gastro industry leaders Culinary INTERACTIVE EXHIBITION – Cross The Borders FOR DATING – roundtable talks Presentation of the TOP 100 Restaurateurs FORBES & MADE FOR Restaurant in the ETHNIC CUISINE category AFTER PARTY at Przystań & Marina Restaurant
Specifically:
- we’ll start seriously – by addressing how global politics affect the gastronomy business. Put simply: what is “cooked up” in the White House might land on European tables, and to be blunt, what might a Warsaw-based Israeli restaurant owner fear today?
- we’ll dissect our guests and find out whether they are culinary patriots or prefer culinary emigration;
- a crazy delivery from Portugal will take the stage, bringing a recipe for a rapid restaurant growth strategy;
- we will focus on RED FLAGS and consider what business plan is best for tough times;
- we will talk about how new ways of serving espresso and non-alcoholic tropical drinks can attract guests to restaurants;
- we will explore the trendiest restaurants in London and Europe and advise on opening a restaurant in Dubai or Zanzibar – and surviving;
- in our culinary show featuring top chefs, we will CROSS BORDERS – mental, technological, taste-related, national – and artistic too, as multimedia installations, conceptual presentations, and culinary manifestos using products from local suppliers will be created before our eyes.
- and during the grand finale, the TOP 100 nominated restaurateurs in the ETHNIC CUISINE category in the FORBES & MADE FOR RESTAURANT ranking will appear on stage.
We will extend our journey beyond all borders at the After Party at Przystań & Marina Restaurant.
“We meet to jointly consider how to build a strong, international, and change-resistant gastronomy sector and profitable restaurants. Without fear, we will cross borders – both literally and figuratively,” says Agnieszka Małkiewicz, organizer of the MADE FOR RESTAURANT conference. “We will approach the subject boldly and with a focus on financial success. We will have only proven recommendations and powerful insights,” she promises. “We will explore how international influences – from ethnic cuisines to foreign business models – revolutionize Polish restaurants and what we can learn from global industry leaders. Or perhaps they can learn from us?” she adds.
You can find the detailed program HERE. Every point on the agenda is like a gourmet tasting menu! And in a place like Wrocław, everything will taste divine.
“Cross the Borders is written into the DNA of every Wrocławian,” says Małgorzata Golak, Director of the Economic Development Office of the City of Wrocław. She recalls that Wrocław for decades has been home to diverse nationalities: resettled people from the Eastern Borderlands and various parts of Poland, Germans, people of Jewish origin, war refugees from Ukraine, and newcomers from Asia, India, and the Middle East. “We have learned to live in a multicultural melting pot, crossing the boundaries of our comfort and habits. We understood that diversity is our strength, from which we can draw in building the identity of Wrocław and our shared history,” she emphasizes. “Thanks to crossing borders, openness to other cultures, creativity, and thinking outside the box, we have built an inclusive city, open to external influences and friendly to expats. This is also what our cuisine and broadly – Wrocław gastronomy – are like. It crosses the borders of traditions, tastes, cultures, and nations. It does not fear change, foreign influences, new ideas, and sensations. Wrocław gastronomy speaks in its own voice, drawing inspiration from journeys as well as the history and richness of its region. MADE FOR Restaurant, the FAST GROWING – Cross The Borders edition in Wrocław, landed in the perfect place and time!” says Małgorzata Golak.
At high noon, the stage will be taken by organizer Agnieszka Małkiewicz and journalist Łukasz Modelski, who will guide us throughout the day through all borders in the only right direction – rapid growth. In the evening, Agnieszka and Marcin Chmielewscy will host us at their Przystań & Marina restaurant for the After Party.