Apéritif
Topics
To discuss business subjects from a fresh perspective
Business Topics
Ambition
Address ambition, its use and limitations in the workspace. Illustration of attitudes and worldviews through eating, spending and staging. Illustrated through the meals of Trimalcion, Lent, Tayllerand...How ambition applies to business.
Production
Expliquer aux chefs d'entreprise les défis liés à la production en utilisant Escoffier, le taylorisme, Toyota Lean et la gestion moderne (Mo Bachir) - 5S, Kanban, FIFO, Une place pour chaque chose, Voyage, Rétroplanning.
Intellectual Property
Raising awareness of IP using examples from the world of gastronomy: Laguiole knives, Nicolas Appert, SEB, Michelin-starred chefs with their names and brands.
Marketing
Addressing marketing issues from a gastronomic perspective, with Escoffier's branding, political segmentation with the film “The Menu”, upward marketing with marshmallows,
Markets
Understand market principles with the case of the birth of restaurants in Paris in 1765, with anecdotes about Adam Smith's time in the pink city and the capital.
The invisible hand and the birth of restaurants.
Intercultural management
An approach based on the different traditions and practices of the table from one country to another.
Storytelling
or how to tell a story, using movies such as The Menu, Délicieux or Auguste Escoffier's storytelling in menus, and how the first restaurants in 1765 charmed the new patrons.
Digital Transformation
Use gastronomy to illustrate existing and innovative cases of digital transformation and A.I. in the realm of Gastronomy. Conversational agents, prediction tools, wine tasting, wine growing- Digitalisation is just like gastronomy. We talk a lot about the matter but little about the spirit. We focus on the tools and techniques and completely forget the user.
Ecosystems
Understanding the importance of ecosystems in innovation and commercialization. Birth of gastronomy and importance of local climate and territory, influence on the birth of the ecosystem; importance of incubators in the form of abbeys; importance of the mission and values, “To work is to pray”.
Production
Explain to business people challenges related to production such as Taylorism, Toyota Lean and modern management (Mo Bachir) using Gastronomy and renown chefs such as Auguste Escoffier. With Gastronomy, explain 5S, Kanban, FIFO, A place for each thing, mouvement & waste, retro planning.
Pleasurable Topics
Democracy
Can gastronomy exist outside of a democracy. Since Gastronomy is intimately linked to conversation, as is democracy, can the first be fully developed with great restriction on the latter?
Revolution
Ex nihilo or an evolution. Would Gastronomy have been invented were it not for the French Revolution? Would it have been possible to invent this new spirit of the Table ?
Food-Styling
Or how the meaner it gets, the more lifting it needs, and not just botox. Fun discussion and examples about how certain dishes need some real styling and effort whilst others are naturally photogenic.
Michelin in the USA
The growing number of cities and restaurants in the US being graced by the leader of high end cuisine guides speaks to political rifts, especially when the new president is posing with fast-food in a jet.
Jazz in the Plate
What are the similarities between a good piece of Jazz and an enjoyable meal ?
Spitting nails
Since when can we not talk about everything and anything at the table? Conversation has been at the heart of eating since antiquity.
Moon Food
They've been talking about installing a base up their for a long time now. With global competition, this will actually happen in the near future. But how do you feed those buggers? And how do you compensate for the lack of taste ?
Digital Transformation
Interesting cases of digital and A.I. in our food and drinks and at the table. What will XXII century Gastronomy look like?
Transformer
How does one go from grinding coffee to making cars, potentially flying cars? Looking into one or several of those longstanding companies that emerged and diversified after working for our palates.
Marshmallow
It used to be, you could eat a marshmallow without having to crisp it over the fire, melt it into the Rice Crispies or dilute it into the hot chocolate. Rediscover the origins and what the Marshmallow really was before paradise lost.
Presented by Philippe Cartau,
Founder of Biztronomy
For over 30 years now, Philippe has been building bridges between Gastronomy and Business to make the best of all the available synergies. It started off with international dinners in Paris, explaining the uniqueness of this discipline ; it then became courses for foreign students wanting to know more ; and then gastronomy was used to illustrate business cases and practices. All opportunities to promote this art of living are good!
In depth topics we can present
No Charge!
In Paris, Toulouse or by Webinar, no charge applied. Participants agree to share their contact information to learn more about how they can support this great cause!