To The Table Europe 6-8 September 2021 DUBROVNIK
The decision-makers forum returns with a strong line-up of buyers, suppliers and speakers. Words: Heleri Rande Photography: © Richard Pereira
110
After a year long pause as a result of the ongoing
highlight include Crystal River Cruises, Scenic
uncertainty, To The Table Europe was finally held
Cruises, Mystic Cruises and Silversea Cruises,
on 6-8 September at the Sheraton Dubrovnik
representing a growing segment of the market.
Riviera Hotel in Croatia. 100 delegates from the
Of the 32 supplier companies, five were new
region’s F&B sector conducted business over
to the event. Loyal attendees who returned to
three days at the picturesque seaside resort
the forum included Pernod Ricard, Fredman
boasting impressive views onto the Adriatic.
Group, SEB Professional, Sico Europe, Bartech
The energy over the three days was a refreshing
EMEA, La Tavola and Julius Meinl, whilst Edikio
reminder why we all love this industry and
Guest, Kopa Grilling Solutions, De Kuper Royal
cannot wait to meet each other in person again.
Distillers and Meveca attended for the first time.
Organised by Debbie Wilson and Justin Wall, the
The four one-hour seminar sessions in
event was a long-awaited opportunity to ditch
between pre-set buyer and supplier meetings
the Zoom calls and have in-person conversations
were chaired and moderated by Supper’s
with friends old and new.
Consulting Editor Heleri Rande. Covering
The line-up of attendees was as impressive
topics from culinary developments to luxury
as the scenic views from the venue. Of the 35
restaurant design, sustainability and branding,
buyers attending, 26 were either new companies
all sessions stimulated lively debate and plenty
or a new representative from the company. In
of engagement from the audience. Guy Heksch,
addition to long-standing supporters of the
Chief Operating Officer at Omnam Group and
event such as AccorHotels, Hilton Worldwide,
Christian Knerr, Director of Culinary EMEA
Marriott International and Meliá Hotels
at Marriott International, highlighted the key
International, some of the newcomers to
challenges in the hotel F&B industry, such as
