V BUSINESS FORUM
FRESH FOOD RUSSIA 2014
FRESH FOOD AND READY TO EAT FOODS IN MODERN CHAINS
13-14 November 2014
Korston Hotel, Moscow
OFFICIAL FORUM AGENDA
DAY ONE: November 13, 2014
09.00 - 10.00 Registration, welcome coffee
10.00 - 11.00 Morning Session
Facts and Figures. Analytical review of the Russian fresh food and in-store production.
At the morning session, we will discuss the key market indicators, sum up the year results, make forecasts
for the near future, and learn:
 how have the geopolitics effected the fresh food market of the country? How have the sales of the main
categories: meat, fish, milk, dairy products, fruit and vegetables changed?
 what is the balance of imported and Russian products today? For how long this balance will remain?
 how have the sales of in-store production increased in chains? What are the dynamics for individual
groups of culinary?
 what trends in consumers tastes are noted by Retail? What cousin is becoming popular?
 what trends are noted by restaurant chains? What are the forecasts for consumer preferences in 2015?
International and national associations, representatives of foreign embassies and the manufacturing
companies conducting their own analytical research will speak at the Session.
11.00 - 11.30 Coffee Break
11.30 - 13.00 Plenary session, Forum Opening.
What will be the drivers of growth in 2015? What investments will be required for further increase
in sales?
The slowdown in the Russian economy, difficult geopolitical situation, exchange rate volatility and the
increase of the inflation rate affect the prices of imported goods and equipment, while the buyers start
cutting down expenses. Plus, this year the chains have been forced to look for new suppliers.
The Opening of the Business Forum is dedicated to the growth strategy for 2015:
• What will become an engine for sales growth: ready to eat foods, new trends in cuisine, investments
in marketing and branding, integration of chains and manufacturers, or lower production costs?
• How will the market develop in future: is the competition of restaurant chains and stores becoming a
reality? Is there a space for cooperation?
• What are the most promising fresh food markets: domestic production or imports? What are the
results of the close cooperation of chains and Russian manufacturers?
Heads of major retail chains, restaurateurs and leaders of modern manufacturing companies will speak at
the Session.
13.15 - 14.00 Lunch
14.00 - 15.30 Second Plenary Session
Big Marketing in Fresh and In-Store Production.
Fresh Food market has long been far from homogeneity. The number one priority is to identify and position
correctly individual product categories. The special attention is required at least by such categories as
organic foods, babyfood, holiday and seasonal products, Orthodox and Muslim cuisine, diet cuisine, terroir
Russian products!
How to create such product lines? How to brand fresh and own production? How to organize promotion at
points of sale? What are the requirements to the products that need special positioning? All these questions
will be answered by big experts: the elite of modern marketing, colleagues from professional associations
and religious organizations.
15.30 - 15.45 Coffee Break
15.45 - 17.00 Third Plenary Session
Technological innovations.
This special session is devoted to the review of new technological solutions related to organization of
transport, storage, display, and internal food processing /cooking in restaurants and retail chains. Priorities:
storage life extension, marketability, waste-free technologies and energy efficiency. You may learn more
about each solution directly at the stands of suppliers!
17.00 - 17.15 Coffee Break
17.15 - 18.30 Exclusive Master Classes
Secrets of Masters: the best practices of fresh food processing. Master classes of the trendsetters international experts! Russian products will be used exclusively!
Master Class on Meat on the Bone
Meat on the bone can be butchered right in your store. How to ensure a carcass or half carcass is butchered
completely without residues and each piece attracts the attention of buyers? How to make this process an
exciting show?
Master Class on Fish and Seafood
It's no secret that fresh fish belongs to the fastest growing fresh food category. How to clean, сut and
display correctly this product category?
Master Class on Cheese Cutting
Following the new geopolitical situation, traditional European cheeses disappeared from the Russian
counters. With the help of the Italian dairy products expert Vincenzo Bozetti we'll learn how the Italian
cheese culture can be transferred to the Russian conditions. The Master will work with 5 types of Russianmade cheese for cutting: soft cheese, smoked Chechil pigtail, Adygea, Rossiyskiy and Maasdam.
18.30 - 18.45 Coffee Break
Conversation at a fireplace. We have a special guest!
18.45 - 19.15
19.30
Informal discussion of our market hottest issues. The guest's name and the subject of the meeting will be
announced later.
Gala Reception
Award ceremony "Fresh Food Russia Awards 2014"
DAY TWO: November 14, 2014
09.00 - 10.00
Registration, welcome coffee
09.30 - 11.30
Special section for professional buyers of retail chains.
Profile specialists of chains registered at the summit with individual invitations (at no extra charge)
will take part in the section.
Higher School of Purchase: merchandizing for professional buyers.
International experts present the workshop on merchandizing of Fresh and Ultra-Fresh food categories.
The contemporary international system for product classification. Ingredients and organoleptics of the
main products. Quality control and freshness criteria. Criteria for assigning products to eco-products,
ethnic and cult products. The main trends in new products production of such categories as meat, dairy
products and selection of fruit and vegetables: what are we going to feed the customers tomorrow and
how are we going to surprise them?
10.00 - 11.30
Plenary session
Visual merchandising of fresh food and own production products.
New ideas!
Ready ideas from the practice of in-store fresh products presentation around the world. How do
fashionable shop windows and islands with products of own production look. How are cafes and pickup points of ordered products organized. The session is based entirely on examples of layout and
photos of existing stores!
11.30 - 12.00
Coffee Break
12.00 - 15.00
Business negotiation session of retailers and suppliers of fresh food and own production
technologies
15.00 - 16.00
Lunch
16.00 - 17.00
Plenary Session
New Categories and Sales Channels!
17.00 - 18.30
The Session will be focused on non-standard organization of fresh food and culinary products sales.
For example, the pick & collect system had been working in the Soviet shops long before the Internet
was invented. How to build effectively the ordering system today? How to develop and sell menus for
a week? How to sell culinary subscription certificates? How to sell successfully the ready to eat sets of
portioned products for individual dishes? How do fresh products vending machines operate? And other
creative solutions!
Closing Plenary Session
Work of shop staff to reduce losses caused by delays
At the end of the forum, we’ll consider all the up-to-date solutions: how to motivate the staff and how
to organize the work correctly in order to minimize the proportion of waste, starting with creating
consumer confidence in a product and its freshness by shop assistants and ending with the rules for
product acceptance and control of freshness of products in windows. A special focus at the Session
will be placed on the compensation system depending on the volume of sales and losses.