PROGRAM PBS 2027

Guests:
Iveta Fabešová – IF Chocolate
Sierra Holanová – Katchi restaurant & bar
Ave – Stůl Jana Punčocháře

Gastronomy is a performance-driven environment.

Speed. Discipline. Pressure. Three strong personalities openly share real situations from the kitchen and from business.

Moments when they had to defend their decisions. When they faced ego. How they earned respect – and how they lead their teams today.

#leadership #gastronomy #business

Guests:
Jiří Vošahlík – Fairmont Golden Prague
Lukáš Hrdý – Almanac X Alcron Prague
Martin Novák – ProHost

A hotel bar can be the hotel’s showcase. Or a financial drain.

What determines whether it makes money? Does it make sense in a 15-room hotel? How should the concept and target audience be set correctly?

#business #hospitality #hotels

Guest:
Jiří Panuška – Investor & Co-Owner of Červený Jelen

AI in gastronomy sounds like a trend. For some, it’s a shortcut to higher efficiency. For others, a risk of mistakes, data leaks and a false sense of control.

A practical debate for owners and operations managers who want to understand where AI truly makes sense – and where to be extremely cautious.

#ai #gastronomy #business

Guest:
Lucie Hanzlová – Psychoterapeutka / Green doors z.ú.

Gastronomy is an environment of pressure, performance, and high demands. But behind every bar and in every kitchen, there are people.

The Smysluplná káva project, founded under the Green Doors organization, operates training cafés for people with mental health conditions or other disadvantages. It provides them with work experience, structure, and a pathway back to everyday life.

This panel will open the topic of mental health within the gastro community:
– how businesses or individuals can help,
– how collaboration and employment work in practice,
– where to turn if someone on your team needs support.

A discussion for owners, managers, and teams who understand that long-term sustainable business is built primarily on people.

#gastrobusiness #community #mentalhealth

Guests:
Tereza Pospíšilová – Pult, Ambiente
Michal Škoda – Elektrárna
Jiří Andr – Pivovar Clock
Vladimír Sirotek – Dotykačka

Craft beer is no longer new. The real question is: is it profitable? Growth has slowed, the market is cleaning itself up and operators are recalculating every tap.

Hard data, margins, price ceilings and operational reality — without nostalgia.

#beer #business #data

Guest:
Michal Dojčák – Sky Bar Bratislava

A practical session on how enzymes transform flavour, texture and bar efficiency.

Concrete applications usable in real operations — no theory without practice.

#mixology #technology #bar

Guest:
Attila Bús – Founder of Flavour is the Spirit

Low-ABV is often seen as a reaction to a trend — less alcohol, lighter style, a healthier choice. But what if it is primarily a creative decision?

Attila Bús presents a new perspective on low-ABV as a design process.

Instead of simply reducing alcohol, we focus on how to build a drink — from concept and structure to the final guest experience.

#noalcohol #business

Guests:
Patrik Paždora – Pinkiez Espresso Bar Karlovy Vary
Michal Duřiník – Loklok
Jirka Růžička – JZT Ferments
MVDr. Petra Mačáková, Ph.D. – Konfirm

How much alcohol can kombucha actually contain? Where does “non-alcoholic” end and operator responsibility begin?

A debate between producers, operators and legislation experts about a fast-growing category — without marketing fog.

#kombucha #noalcohol #legislation

Guests:
Tereza Pospíšilová – Pult
Adam Utíkal – Ambiente

How to build community, loyalty and brand through everyday guest experience.

Service is the standard. Experience is the strategy.

#service #hospitality #experience

Guest:
Josef Švéda – Head Winemaker, Bohemia Sekt

An author-led masterclass offering a personal insight into the creation of a prestigious sparkling wine — from vineyard work and cuvée creation to aging on lees.

A guided tasting is included.

#wine #service #masterclass

Guest:
Helmut Adam – Founder of Bar Convent Berlin

The reality of the German HoReCa market — without illusions.

Distribution, pricing, export opportunities and dead ends.

#business #export #HoReCa

Guest:
Martin Zemler – MIA Coffee

Tea is not an add-on. It is a business opportunity.

Leaf quality, correct preparation, service and pricing — how to turn tea into a profitable category.

#tea #service #mixology

Guests:
Vladimír Sirotek – Dotykačka
Ondřej Roček – Pivovary CZ Group
Dan Hojdar – Vinohradský pivovar
Jaroslav Lebeda – Pivovar Ferdinand

Is non-alcoholic beer a defensive reaction to declining alcohol consumption — or a structural market shift?

Data, pricing, mainstream vs. premium approach.

#noalcohol #beer #trends

Guest:
Chris Maffeo – The Maffeo Drinks

Listing fees. Volume bonuses. Price pressure.

An open analysis of the relationship between brands and operators.

#business #brandmarketing #distribution

Guests:
Milan Zaleš – Brand Ambassador, Campari Group
Filip Jančárek – Brand Ambassador, Campari Group

Spritz has become a symbol of contemporary lifestyle.

Today, it represents one of the most dynamic categories in gastronomy.

The session presents the complete Campari Group spritz portfolio, represented by Ultra Premium Brands (Aperol Spritz, Sarti Spritz, Campari Spritz, Crodino Spritz).

#beverages #spritz #gastronomy

Guest:
Assoc. Prof. Pavel Kohout, MD, Ph.D. – Head of Internal Clinic, Third Faculty of Medicine, Charles University & Thomayer University Hospital / Coffee Institute

A medically grounded perspective on the impact of coffee on health.

No marketing. No fearmongering.

The goal is to separate myths from scientific data and provide professionals with a realistic understanding of coffee consumption and its health effects.

#coffee #health #science

Guests:
Luboš Kastner – BC21 / Czech Chamber of Commerce / Apron
Václav Svačina – Restaurace U Mikeše

Tips under the spotlight.

Economics, legislation, card vs. cash, team distribution.

An open debate without simplifications.

#business #legislation #gastronomy

Guest:
Jan Čerovský – Jizni-Svah.cz

Declining consumption, regulatory pressure, generational shifts.

A realistic look at the development of the wine market in the Czech Republic and globally.

The future of wine without romance — risks and opportunities.

#business #wine #gastronomy

Guests:
Petr Mrázek – Le Patio Group
Ondřej Sejk – Beansmith's

What does "specialty coffee" really mean today? Quality or marketing?

Large volumes vs. small roasters. Price vs. origin. Consistency vs. story. What would happen if Starbucks started making real specialty coffee? And what if a model like LAB Coffee entered the Czech market—a chain that can scale its operations and offer coffee at significantly lower prices?

A debate on pressure on margins, pricing, and the future of the Czech coffee shop market.

#coffee #business #gastronomy

Guests:
Veronika Šimková – Beat Sexism / BLURRED
Terezie Janíková – Former police commissioner
Marek Mikič – FUCHS2

Drink spiking is the deliberate addition of alcohol, drugs, or other psychoactive substances to another person's drink without their knowledge or consent, with the aim of influencing their behavior, reducing their ability to defend themselves, or rendering them confused or unconscious.
Guest safety is not marketing. It is the foundation of trust.
Specific response procedures, prevention, and operational responsibility.  

#safety #legislation #nightlife

Hosté:
Zuzana Kameníková – Ciderka
Jan Abt – Tátův sad

How to work with cider so that it makes economic sense.
Marketability, pricing, positioning relative to wine and beer.  

#cider #business #HoReCa

Guests:
Luboš Kastner – BC21/ Czech Chamber of Commerce / Apron
René Müller – BC21 Consultant
Jiří Panuška – Investor and co-owner of the Červený Jelen restaurant

Live demonstrations of AI use in marketing, operations, and planning.
AI as a tool. Not as a toy.  

#AI #business #technology

Guests:
Ľuboš Rácz – Zahir
Jan Vlasák – Forbína
Vojtěch Drahokoupil – Bar Pilotů

Running a bar is not Instagram.

It’s pace, pressure and the reality of guests.

An open discussion with experienced bartenders about what truly happens behind the bar — when it’s full, when it’s empty, and when guests want the experience but not the wait or the price.

#mixology #operationalreality #business