The Welcome Conference-the day-long symposium that gathers leaders from the global hospitality industry for inspiring talks, workshops and demonstrations - has reinvented itself and now is a free, online, 5-month-long event and platform that can help industry professionals grow in a time of unprecedented change.
The conference was founded by restaurateur Will Guidara and Anthony Rudolf in 2014, and its success saw it become an annual highlight on the gastro-event calendar. The key to the event’s success has always been its ability to view hospitality as something more than the business of selling food. It allowed the event to welcome all kinds of creative thinkers into the fold of the world of gastronomy, and provided fertile ground for the cross-pollination of ideas.
This year, unsurprisingly, the physical event had to be shelved, due to the coronavirus crisis. Just as all restaurants and industry professionals have had to pivot to something else, so too did Guidara et al.
The result is an entirely online event that will take place over five months, with a wide range of keynote speakers, conversations, and interviews to provide inspiration. ‘Attendees’ will be able connect with others in the hospitality world about topics they care about. The aim is to make some positive change for the industry. The Welcome Conference will all be hosted on the Welcome app available for iOS, Android, and on any desktop.
The Welcome Conference will kick off today, and thanks to sponsors S. Pellegrino it is free to all. People can sign up to the Welcome Conference platform starting 5 October, and at 10am PST/1pm EST they can view a live speech from Guidara, Rudolf, and Brian Canlis introducing this year's content and themes.
A list of top-drawer speakers and guests will also be unveiled. As the duration of the conference is much longer, each month will have a focused topic, beginning with Grit for October, and followed by others such as Coaching, Attachment, Collaboration, and Vulnerability. There’s plenty of food for thought and inspiration for everyone involved in hospitality.
A four-day restaurant week, a day dedicated to staff learning, and cooking demonstrations for the public are just a few of the new ways of working in Dan Barber's new vision for his NY restaurant and farm. Find out more.
Francesco Martucci from I Masanielli in the Campania region of Italy has been named the best pizzaiolo in the world for a third year running. See the full list as well as all the international winners.