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MANAGEMENT SUMMARY JULY 31 ST – AUGUST 2 ND EPCAS SUMMER GENERAL ASSEMBLY 2012, COPENHAGEN

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Page 1: LYCAR ALETTA APPENDIX 10 MANAGEMENT SUMMARY COPENHAGEN

MANAGEMENT SUMMARYJULY 31ST – AUGUST 2ND EPCAS SUMMER GENERAL ASSEMBLY 2012, COPENHAGEN

Page 2: LYCAR ALETTA APPENDIX 10 MANAGEMENT SUMMARY COPENHAGEN

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INDEX

Preface 3

Participants EPCAS Summer General Assembly July 31st – August 2nd 2012 4

SUMMARY DAY ONE (JULY 31ST) 6 Welcome lunch at avenue hotel 6 Firstofficialmeeting 7 • WelcomebyPeterVisscherandintroductionofparticipants 7 • PresentationbyRuediBachmann-FoodWaste,thequalityapproach 7 • Update EPCAS Secretariat by Stéphanie van Oorschot 8 • New EPCAS structure & Advisory Council role 8 • Finance 9 • Quarterly EPCAS Monitor Update 9 • Catersource – by Pauline Hoogmoed 10 • Closure 11 Dinner at Docken: an impression 11

SUMMARY DAY 2 (AUGUST 1ST) 12 Secondofficialmeeting 12 • Food Waste – by Kim Bogte 12 • Presentation by Andrei Zablotski and Andrey Gorozhankin 14 • Free Space sessions 14 • Marketing to the third power – by Warren Dietel 16 • Wonderful Copenhagen – by Frederikke Møller Kristiansen 18 • Food Inspiration – by Hans Steenbergen 18 Bicycle Trendtour 20 “Nordic gastronomy to the edge” dinner: an impression 21

SUMMARY DAY 3 (AUGUST 2ND) 22 • Company visit lakrids & kødbyen: an impression 22

SAVE THE DATE • LAS VEGAS 8TH - 13TH OF MARCH 2013 23

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Maastricht, Spetember 2012Dear participant,

From July 31st until August 2nd 2012, the EPCAS Summer General Assembly took place in Copenhagen, Denmark. Over 55 participants from 15 European countries travelled to the “food capital of the world” for three days of inspiration, sharing knowledge and international encounters.

On Tuesday, July 31st, the General Assembly started with a welcome barbeque onthepatiooftheAvenueBoutiqueHotel.Thefirstofficialmeetingalsotookplace at the Avenue Hotel, during which the attending (potential) EPCAS members presented themselves to the other participants. Further, the EPCAS Board and Secretariat gave an update about their activities during the past 6months,thefinanceofEPCAS,theQuarterlyEPCASMonitorandtheroleofthe Advisory Council.

In the evening, we departed to the harbour of Copenhagen, where a sensory tasting session was hosted by Jacob Kocemba. Using the five senses, theparticipantswereputtothetestwhileidentifyingflavours,smellsandtastes.The sensory tasting session was followed by an informal dinner, hosted by EPCAS member Kai Thor Catering.

The General Assembly continued with a morning meeting at the Carlsberg Museum on Wednesday August 1st. During this session, various topics were discussed. First, Kim Bogte, representative of European Parliament member Toine Manders (EPCAS Advisory Council), gave a presentation about food waste. Her presentation was followed by a presentation by potential EPCAS members Andrey Zablotski (Belarus) and Andrey Gorozhankin (Russia), about the web-based programme they use for their business. Then, various group discussions took place covering topics that were chosen by the attendants. The topics covered were:

. How can we make money together?

. Added value in core business and beyond core business

. New styles and services – innovations and ideas

. The importance of fresh food

Afteranopenspacesession,thegroupspresentedtheirfindingstotheotherattendants and an interesting group discussion took place.

Then, Warren Dietel from Puff ‘n Stuff Catering and the International Caterers Association (ICA) gave an extensive presentation about “Marketing to the third power”. His presentation was followed by a guided tour on the Carlsberg grounds, which ended with a beer at Bar Jacobsen.

Upon return at the Carlsberg Museum, Frederikke Møller Kristiansen from Wonderful Copenhagen informed the attendants about the upcoming gastronomic event in Copenhagen; Copenhagen Cooking. Finally, Hans Steenbergen from Food Inspiration informed the attendants about the current and upcoming trends in the international hospitality industry.

In the afternoon of Wednesday, August 1st, a bicycle trend tour past various F&B concepts throughout Copenhagen took place. That evening, Danish EPCAS member Frank Lantz from By Lantz hosted a “Nordic Gastronomy to the Edge” dinner. His dishes were served on combinations of EPCAS Committee of Related Branche members Libbey glassware and RAK porcelain.

On Thursday, August 2nd, a company visit at “Lakrids” liquorice factory took place, followed by a short visit and closing lunch at Copenhagen’s meat market district “Kødbyen”. With that visit, the Summer General Assembly 2012 officiallyended.

In this management summary, we provide you with the highlights of the EPCAS Summer General Assembly 2012. For more information or to download handouts of the various presentations that were given, please visit the EPCAS website or contact the secretariat.

We would like to thank all participants for their attendance and are happy to look back at yet another successful EPCAS General Assembly. Save the date: our upcoming Winter General Assembly will take place from March 8th to March 13th 2013 in Las Vegas, USA! We are looking forward to welcoming a large group of EPCAS members there.

With kind regards,EPCAS Secretariat

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EPCAS COUNTRY AMBASSADORS & PROSPECTIVE COUNTRY AMBASSADORS

Frank Wassermann Arena One

Alexander Gausmann Arena One

Alessandro Barbisotti Backstage Catering

Georg Broich Broich Catering & Locations

Tobias Hessel Der Party Löwe

Andrey Gorozhankin Diamond Catering

Andrei Zablotsky Diamond Catering

Erik van Welzen Erasmus Catering Services

Esther Conde Esther Conde Catering

Nathalie Gouband Fauchon Réceptions

Xavier Fruy Fruy Finest Food Catering

Ann Verduyn Fruy Finest Food Catering

Henk Verhaest Gourmet Invent

Artur Junqueira Grupo Ibersol / Silva Carvalho Catering

Eduard Telitsyn Imperial Palace Group

Martin Færgemann (Host) Kai Thor Catering

Tina Færgemann Kai Thor Catering

Noud van den Boer Koninklijke Van den Boer Groep

Miguel Judice Lágrimas Catering

Frank Lantz (Host) By Lantz

Camilla Lantz By Lantz

Agneta Johansson Le Citron Vert

Anca Mitu Privileg Catering

Cálin Mitu Privileg Catering

Frank Steffen Steffen Traiteur

Tom Steffen Steffen Traiteur

EPCAS COLLABORATION PARTNERS

Pauline Hoogmoed Catersource Magazine, Conference & Tradeshow

Kim Bogte European Parliament

Hans Steenbergen Food Inspiration

Warren Dietel Puff ‘n Stuff Catering/ International Caterers Association

EPCAS NATIONAL ASSOCIATIONS

Hélène Baud Traiteurs de France

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EPCAS COMMITTEE OF RELATED BRANCHES & PROSPECTIVE RELATED BRANCHES

Maarten van den Dries Delta Wines

Peter Kandels Ecolab

Bart Leemans Koppert Cress

Esther de Vaal Libbey Europe

Bouwe Metz Mise en Place

Dorrie Ambaum-Eilers Neptunus

Tom Ambaum Neptunus

Sven Bodry RAK Porcelain Europe

Thomas Kascha SD Trading

Verenice Vandewall Traiteur de Paris

EPCAS BOARD

Peter Visscher (President) SixContinents Catering Alliance

Georg Broich Broich Catering & Locations

Charles van Goch Mise en Place International

EPCAS ADVISORY COUNCIL

Pauline Hoogmoed Catersource Magazine, Conference & Tradeshow

Peter Kandels Ecolab

Henk Verhaest Gourmet Invent

Ruedi Bachmann Juran Institute

Arnaud Rannou Mychefcom

Frank Steffen Steffen Traiteur

EPCAS SECRETARIAT/ORGANISATION

Maartje Beijsens EPCAS Board (Foundation)

Stéphanie van Oorschot Servicecenter HT

Aletta van der Vinne Servicecenter HT

Juan Francesco Velasco Lopez Servicecenter HT

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SUMMARY DAY ONE (JULY 31ST)

WELCOME LUNCH AT AVENUE HOTEL

The EPCAS Summer General Assembly 2012 started with an informal welcome lunch on the patio of the Avenue Hotel.

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FIRST OFFICIAL MEETING

Welcome by Peter Visscher and introduction of participantsPeter Visscher, president of EPCAS, warmly welcomes the participants to the EPCAS Summer General Assembly 2012. A special word of welcome goes out to the “new faces”:

• AndreyGorozhankinfromDiamondCateringfromMoskow,Russia• AndreiZablotskyfromMagicCateringfromMinsk,Belarus• EstherCondefromEstherCondeCateringfromBarcelona,Spain• AgnetaJohanssonfromLeCitronVertfromSweden• XavierFruyandAnnVerduynfromFruyFinestFoodCatering,Belgium• NathalieGoubandfromFauchonRéceptionsfromParis,France• ThomasKaschafromSDTrading,newCommitteeofRelatedBranchemember• MaartenvandenDriesfromDeltaWines,potentialCommitteeofRelated

Branche member

After welcoming the participants (over 50 people from 15 European countries), all attendants are asked to introduce themselves in one minute. First, the new participants are asked to present themselves and their companies. Then, the EPCAS members introduce themselves by sharing with the other members “What’s keeping me busy”.

Presentation Ruedi Bachmann Food Waste, the quality approach EPCAS Advisory Council member Ruedi Bachmann hosts a short presentation on food waste from a quality perspective, instead of a regular introduction speech. In his presentation, Ruedi mentions the importance for caterers to learn from the Hotel Industry and think win-win on this subject. He also emphasises the importance of an ethical

label for EPCAS, to show that EPCAS is a Food Waste sensible association.

Inhisslides,Ruedianalysesthespanofresponsibilityandscopeofinfluenceforparty caterers, regarding food waste. The slides below show the process steps

of the Value Chain, the possible points where Food Waste can occur and an explanation of the possible causes, remedies and actions relating these points. Ruedi stresses that you can only improve what you measure and provides the attendants with a couple of action points:

• Starttomeasure• Improveandminimizewasteatthedifferentprocesssteps• Collaboratewithlocalfoodbankorganizations• Communicate,communicate,………

Slide 1 – Scan of responsibility and scope of influence for party caterers

Slide 2 – Points of Food Waste: causes and remedies

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Update EPCAS Secretariat by Stéphanie van OorschotStéphanie van Oorschot shortly updates the attendants about the activities of the board and secretariat since the last EPCAS General Assembly in February. She starts off with introducing new colleague Aletta van der Vinne, who recently strengthened the EPCAS secretariat. Aletta is executing her management traineeship from Hotelschool The Hague with EPCAS.

Then, Stéphanie informs the attendants about the (potential) EPCAS members that have been visited during the past months:

• In February, EPCAS representatives visited the Catersource Conference& Tradeshow in Las Vegas. During the conference, Georg Broich won the “European Caterer of the Year Award” with his company “Maison Traiteur Carl 18.91”

• InMarch,variousEPCASrepresentativesvisitedtheOmnivorefoodfestivalinParis, where they met up with potential EPCAS member Mr. Christophe Guerin from GL Events.

• AlsoinMarch,BelgianEPCASmemberGourmetInventcateredattheBeneluxEvent Awards, which took place in Brussels, Belgium. Various EPCAS members attended this event.

• AttheendofMarch,theEPCASsecretariatvisitedFrankLantzfromLantzCatering to prepare for the Summer General Assembly in Copenhagen.

• InMay,anofficialEPCASAdvisoryCouncilmeetingtookplaceattheEuropeanParliament buildings in Brussels.

• In the samemonth, theEPCASSecretariat visitedEPCASmembersSteffenTraiteur and RAK Porcelain in Luxembourg. During that visit, potential EPCAS member Marcoltullio traiteur was also visited.

• AttheendofMay,variouspotentialEPCASmemberswerevisitedinSpain:Sibaris Catering, Grup SEHRS, Fira Barcelona, Esther Conde Catering, Mallorca Catering and Babette Catering.

• In June, theEPCASBoardwent to FranceandvisitedMr.BertrandDubandfrom potential Committee of Related Branches member Aktuel, Mr. Christophe Guerin from GL Events and Mr. Christophe Renard from Fauchon Receptions, who is represented during the Summer GA by his colleague Nathalie Gouband.

• AttheendofJune,theEPCASSecretariatvisitedWarrenDietelfromPuff‘nStuff Catering in Orlando, Florida, to discuss the content of the presentation which he will give during the Summer GA.

Besides visiting various events and potential EPCAS members, the secretariat has sent out four EPCAS newsletters to keep the members informed about news from EPCAS members and about the activities of the board and secretariat. Currently, the secretariat is also busy with other improvements regarding marketing & communication, such as:

• AnEPCASTwitteraccount,[email protected] EPCAS and its activities, the hash tag #EPCAS is used.

• AnEPCASLinkedIngroupcalled“Europeanpartycatererassociation”hasbeen set up.

• All EPCAS members recently received new login codes for the EPCASwebsite. Themembersarekindly requested to lookat theirprofilesandupdate where possible and necessary.

Lastly, Stéphanie stresses that should the attendants have any questions about the social media, marketing and communication or other EPCAS matters, they can always contact the EPCAS secretariat.

New EPCAS structure & AC roleCharles van Goch, EPCAS Board Member, informs the members about the new structure of EPCAS, with the recent shift from foundation to association. In May 2012, a meeting with the Advisory Council took place in Brussels. After that meeting, all EPCAS members received a document that states the role of the AC, as well as the resumes of the board, advisory council and secretariat. Charles states the role of the advisory council:

• TheadvisorycouncilshouldactasasoundingboardtotheEPCASboardand secretariat, so they can correct them if they would be going the wrong way.

• TheadvisorycouncilmeetstwiceayearinBrussels• The advisory council should assist in finding newmembers. The target is

still to have a maximum of three members per country. Charles states that, should the EPCAS members know any potential members that dare to share, they should inform the secretariat.

The board is currently setting up bylaws as addition to the statutes of the association. They will be sent to the members at the end of 2012, so they can be voted upon at upcoming Winter General Assembly.

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FinancePeter Visscher repeats that, when he was voted president of EPCAS in February 2012, he clearly stated that he only wanted to do that with a stable background andasolidfinancialfoundationfortheassociation.

On January 1st 2012, the EPCAS Association was set up. The Association has an independent, transparent financial structure. In the first years of EPCAS,mise en place has invested a large sum into the association. Recently, a solution for this matter has been found, which includes writing off a part of that sum as ‘goodwill’, and settling the outstanding amount via their membership fee.

Forthefinancialyear2012,theexpectedincomeofEPCASis€124.675,-.Theexpectedexpenditureisatotalof€134.900,-,whichleadstoashortageof €10.225,-.ThisshortageisnotalargeriskforthefinancialstatusofEPCAS,asthere are a couple of potential members that are expected to the association during the year.

In 2012, two EPCAS members have ended their membership: Gourmet Paradis Catering from Spain and Elite Club from Romania.

Further, Peter Visscher explains that because of the fact that EPCAS is now officiallyanassociation,anauditcommitteeneedstobeformed.Thiscommitteewill exist of Georg Broich (treasurer of the EPCAS Association), Peter Visscher and Erik van Welzen (EPCAS member – Erasmus Cateringservices).

QEM UpdateTogether with collaboration partner Paul de Weger from Amplixs, the secretariat has started setting up the Quarterly EPCAS Monitor. The QEM was established inordertogivetheEPCASmembersmoreinsightaboutthefactsandfiguresin the European catering industry and amongst their fellow EPCAS members.

What have we done so far? • BeforetheWinterGeneralAssemblyinMaastricht,aninventarisationsurvey

was sent. In this survey, the respondents had to state which topics they would like toseebenchmarkedinthefinalversionoftheQEMsurvey.

• DuringtheWinterGeneralAssembly,PauldeWegerpresentedtheresults.Thesurvey was divided in 6 areas; general topics to be benchmarked (such as type of catering provided, predicted growth for the future), operations topics (such as size and amount of events catered, in-house versus outsourced products), sales & marketing topics (such as sales strategies and marketing methods), human resourcestopics(suchaswages,peopleonpayroll)andfinancialtopics(suchaspayment conditions, costs per business segment and planned investments).

• DuringtheWinterGeneralAssembly,theattendingEPCASmemberscommittedthemselves to continue with developing this Quarterly EPCAS Monitor. In order to do so, a steering committee was formed, consisting of: Hélène Baud, Pierre Smits, Carl Sacks and Tom Steffen.

• AftertheWinterGA,asecondinventoryroundwassentto44respondentsinordertodeterminethefinaltopicstobebenchmarkedintheQEM.Unfortunately,only14peoplehavefilledinthisfinalinventorysurvey.

• The reports of this second inventory roundwere sent to theQEM SteeringCommitteeandtheyhavebeenworkingonthedefinitions.

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So what will the next step be? PauldeWegerandtheSecretariatwillformulatethedefinitedefinitionsandwillsetupafirstversionoftheQEM,togetherwiththeQEMsteeringcommittee.Charles van Goch mentions that sharing knowledge with each other was one of the ideas mentioned during the Summer General Assembly 2010 in Düsseldorf. To be able to do so, is an important part of the future of EPCAS.

Tom Steffen: During the last Winter General Assembly in Maastricht, we all agreed on doing this. Is it an option to ask Amplixs to share the list of peoplethathaveorhaven’tfilledintheQEM,sotheEPCASSecretariatcanremindthepeoplethathavenotyetfilleditin?Charles van Goch: ThefirstquestionnairedidnotasktheEPCASmembersabouttheirfigures.Itwaspurelyaninventarisationofthetopicsthatshouldbe discussed in the QEM. Charles initiates a voting to see which attendants want to start up the QEM, and which don’t. All attendants agree to starting up the QEM. Arnaud Rannou: Is the quarterly period perhaps too often?Peter Visscher: Perhaps quarterly is too much. Tom Steffen: We agreed on a quarterly basis during our Winter General Assembly in Maastricht.Henk Verhaest: Perhaps it is better to do this twice a year. Hélène Baud: If you want me to reply on behalf of the 36 member companies of Traiteurs de France, I will be able to do so on an annual basis only. I can’t reply more than once per year. Noud van den Boer: The intention is, however, that all the members that are partycaterersfillinthesetopics.

Maartje Beijsens:Howabouttwosurveysperyearaboutfactsandfiguresand two surveys per year about different information or topics, that takes lesstimetofillinbutprovidesthememberswithmoreinformationtoshare?Noud van den Boer: I get information from EPCAS twice a month, as well as from 10 to 20 different institutions. I know that we made the commitment tofill inthissurveyeveryquarter,butmysecretaryisnotgoingtopickoutthatrequestasan important item.Weneedtofindawaytostandout, to have everybody put this on their short and important to do list. I believe that nobody willingly doesn’t provide the information, but that it’s unconscious. Frank Steffen: The information from miss Baud on behalf of Traiteurs de Francecouldbefilledinonceayear,soafterafewyearswewillbeableto see what the input of Traiteurs de France has been.Peter Visscher: When there are many changes within a year, it is advisable todo theQEMfour timesperyear. If thereare fewfinancial changesthroughouttheyearthough,theQEMcouldbefilledinless.Noud van den Boer: This is a matter of time, not a matter of discipline. Thomas Kascha: Is the purpose of the QEM clear to all attendants? Charles van Goch: It is about benchmarking internationally, about having a chance to stand out as association. Peter Visscher: In a few weeks, the board can do a report, elaborating on thepurposeoftheQEMagain.Weshouldformastructurethatbenefitsthe members. Therefore, we will send you a clear outline of the goal of QEM, before starting this procedure again. Noud van den Boer: Tom Steffen mentioned that it is important for the EPCAS secretariat to receive the information about which members have andhavenotfilledintheQEM,sothesecretariatcansendareminder.

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A voting takes place and all attendants agree to the fact that the EPCAS secretariatwillreceivealistofmembersthathaveandhavenotfilledintheQEM,withthepurposetosendthosethatdidnotfillitin,aremindertodoso.

Food Executive EuropeCharles van Goch presents the proposed new event, which will be organized in collaboration with Catersource (USA). He also explains the role of EPCAS as one of the participating networks in this event. The added value of EPCAS is that it is an informal network, with members that dare to share, and

that it is highly developed. Through EPCAS (amongst other networks), the rest of Europe should be motivated and inspired to join the FXE event.

Catersource – by Pauline HoogmoedPauline Hoogmoed gives a short presentation about Catersource and emphasises the Top Gun group, whose members can be considered the top caterers from the US. Some of the activities of Top Gun are:

• PrivateFacebookpagewherelotsofdiscussionsare going on

• Monthlyconferencecalls• Referringbusinesstooneanother• An annual meeting in Las Vegas during the Catersource conference &

tradeshow

Then, Pauline invites the EPCAS members to attend the Catersource conference & tradeshow in Las Vegas in March 2013. The annual EPCAS Winter General Assembly will be moved to March and will take place at the Catersource conference & tradeshow. During these days, part of the programme will be a shared programme between EPCAS and Top Gun.

The preliminary programme for these days:Friday, March 8th Kick-off with traditional welcome dinnerSaturday, March 9th EPCAS meeting and joint programme with Catersource Top GunSunday, March 10th Day programme

From March 10th until March 13th, the Catersource Conference & Tradeshow will take place. All participants are given the opportunity to attend the full conference after the EPCAS Winter General Assembly.

ClosurePeterVisscherclosesthefirstpartoftheEPCASmeeting.

DINNER AT DOCKEN: AN IMPRESSION In the evening, an informal dinner took place at “Docken”. The dinner was hosted by Danish EPCAS member Kai Thor Catering. Prior to the dinner, Jacob Kocemba hosted a ‘sensory tasting session’ in which the attendants had to feel, smellandtasteavarietyofflavoursandspices.

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SUMMARY DAY 2 (AUGUST 1ST)

SECOND OFFICIAL MEETING

Food Waste – by Kim BogteKim Bogte, political assistant and policy advisor to EPCAS Advisory Council member Toine Manders, who represents the European Parliament, explains to the attendants that she is mainly involved in internal market legislation. This also covers food waste. Kim explains that there have been some initiatives on food waste in the European Parliament, as well as in the European

Committee. Further, Kim explains how Toine Manders can be the link for EPCAS members, in order to get foot on the ground in the European institutions. In the whole food supply chain, about 50% of all food is thrown away. The European Commission calculated this to be around 90 million tons per year, which equals 180 kilo per person per year in the European Union. Food waste mostlytakesplaceinthehousehold.IntheEuropeanUnion,79millionpeoplelive under the poverty line and an additional 60 million people are dependent on charity and food banks. This equals almost 20% of the people living in the European Union. Taking into consideration that there will be 9 billion people living on earth in 2050, this means that only more food will be produced. This requires more energy, but also creates more waste. Currently, there is momentum for a policy on waste in general, and on food waste as well.

Considering the fact that we live in a “plastic culture”, in which children don’t know where their food comes from anymore, many people rely on the packages. There is much confusion about the ‘use by’ date and the ‘best before’ date. With around 18% of the products, consumers are confused about this. Kim explains how the ‘best before’ date relates to quality, whereas the ‘use by’ daterelates tosafety.Regardingthe latter,aEuropeandefinitionhasbeencreated.Onfoodwastehowever,aEuropeandefinitiondoesnotyetexist.

What are the causes of food waste? These are, for example, inefficientproduction lines, inefficient packaging, the increasing amount of singlehouseholds and the fact that crooked vegetables and fruits are thrown away while they are still perfectly edible.

The role of the European CommissionThe European Commission is the shepherd of the European Union. They make the legislation and see to it that the treaties are followed by the member states. The European Commission can make legislation, the European Parliament cannot.

Until today, there have only been legislation on waste in general, but not on food wastespecifically.Therearerecommendationsaboutthis,butnolegislation.InSeptember2011arecommendationhasbeenmadeonaresourceefficientEurope, which means that by 2020, a large part of the resources should be reused and that initiatives should be developed to keep the resources healthy. In this recommendation, a passage on food waste states that by 2020, the food waste in the EU should be half the size it is today.

After this recommendation, the European Parliament conducted an own initiative report, that can be used as guideline for the European Commission. The initiative report on food waste contained some interesting passages for caterers, which will be communicated to the EPCAS members by the secretariat. Noud van den Boer: which type of catering is mentioned in this report? Kim Bogte: the report mentions both private caterers, as public caterers.

Kim states that new rules might be made regarding public procurement: whenever a contract is rewarded to a caterer, it should be rewarded to a caterer that does charity or gives away their leftover food. The European Parliament called on the commission for future legislation, to keep this in mind.

On a member state level, there already are some initiatives against food waste. Norway, for example, has standards that state that companies should mention the amount of waste, as well as the amount of food waste, in their annual reports.

Survey on food wasteThe survey on food waste, conducted during the Summer General Assembly, wasfilledinby23attendants.Below,theanswersarestated:

Question 1 – are you familiar with food wastea. We are not familiar – 10 respondentsb. We are familiar – 11 respondentsc. I am averagely familiar – 1 respondent

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Question 2 – how many kilo’s per person in the EU are thrown away? 13 out of 23 respondents chose the right answer, namely 180 kg.

Question 3 – what do you do with food waste on a private / company level? • Eleven respondents mentioned the importance of optimizing their

production lines and being more aware of purchasing: buying on demand, offering appropriate menu proposals.

• Four respondents mentioned donating leftovers to food banks andcharities.Onerespondentthenmentionedthatitisdifficulttodoso,withregard to food safety and responsibility.

• Onerespondentmentionedthathemakesafoodplanperweek,statingbudgets and purchasing on a weekly basis.

• One respondent mentioned the importance of training, and informingpeople about the issue of food waste.

• Threerespondentsmentionedrecyclingorre-usingresources,aswellasdoing composting.

• VereniceVandewall: ifwearedevelopingproducts inoneofour threefactories and something goes wrong, we either give the products away or put them in the industrial waste bin.

• SvenBodry:RAKwouldliketostartanewlabeltofightagainstfoodwaste.We have thought of, instead of creating a ‘green label’ which everybody has nowadays, creating a label against food waste. We believe it is important to educate people against food waste in a more aggressive way, such as the warning that is printed on packages of cigarettes.

• AlessandroBarbisotti:wemight need to look intopenalties for leavingsomething on your plate.

Kimcontinuesherpresentationbystatingthatitisnowofficiallyforbidden,notto sell the so-called ‘wonky foods’, because they are also edible. Further, more money will be invested in research and development for sustainable packaging. She mentions how EPCAS members could get a subsidy from the European Parliament for investing in research and development for food packaging. The European Commission has been asked to come up with an analysis to further researchtheproblemandtoformulateadefinitiononfoodwaste.Besidesthat,the member states should facilitate best practices more, and look at reducing legislations. Further, they are asked to include chapters on food waste in their reports. The European Commission will communicate more about sustainable food in 2013, and this communication will include food waste as well.

Tobias Hessel: Whenever we did want to bring food waste to the food bank, they often could not use it because they already had enough. Noud van den Boer: We considered doing this as well, as we are strongly opposedtofindanexcuseofcreatingwaste.Themainthingisproduction;the value of the food we serve is about 50 times higher than the value that is needed for a nutritious meal. Giving to charity is good, but looking into production and recipes is better.Miguel Judice: I believe that food waste is an interesting and relevant issue. ThiscouldbetheflagthatEPCAScanwaveintermsofsocialresponsibility.If we are seen as the entity in Europe that is concerned about food waste and do something about this before someone else does, this can help raise awareness. Maybe we have a model here, with something we can show that looks good for our business and is relevant. Charles van Goch: Why don’t we go back to basics? The mind-set in Western Europe is wrong. When Mise en Place worked at the FIFA World Championships in South-Africa, there was no food waste. The people from the townships refused to throw anything away, but took it home. Noud van den Boer: One of the ideas we had was to have our employees contribute to the reduction of waste. We wanted to measure the total waste on a periodical basis and for every Euro of reduction, we would donate 10% to the world food programme. This didn’t work, because we could not get the measurements straight. Without measuring, you never know what effect your actions have. Artur Junqueira: Giving away to food banks could be a good solution. We are talking about catering, so we continuously have no shows. This can be handled! The “don’t spoil the party” video on YouTube is a good example of this. It is impossible not to have waste, but we should calculate and look at the possibilities to diminish food waste and no shows. Thomas Kascha: There are two important factors, before reaching the reducing stage. First of all, there is the market. Auctions take place every day and food is thrown away, if no one is willing to buy it for a certain price. Secondly, there is India. In India, 50% of all food is thrown away before it can actually be eaten, because there are no appropriate storage and cooling facilities. Peter Kandels: Why don’t we use the food waste theme to show the outside world what EPCAS believes in and wants to achieve? We could add this in all our presentations and exposure.

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Peter Visscher concludes by stressing the importance of measuring and monitoring, before reducing production and selecting products that will not be used. He states that EPCAS should do something with food waste in the future and that the board and secretariat will examine the possibilities.

Presentation by Andrei Zablotski and Andrey GorozhankinPotential EPCAS members Andrei Zablotski and Andrey Gorozhankin hosted a short presentation about the online programme to manage catering services, which was tailor made for Magic Catering (Belarus). The programme is available online via internet and includes menus, clients, transportation, equipment

and in-house products and services. It can also be used to view menu items and quantities. Further, it generates an automatic proposal to potential clients.

Free Space sessionsDuring the meeting on Tuesday, July 31st, each attendant was asked to write down a topic which he or she would like to see discussed during the morning session on August 1st. The four most chosen topics were then discussed in smaller groups, after which the group leaders presented their ideas to the rest of the attendants. Group 1 – Miguel Judice: “How can we make money together?”Group 1 thought about ways to use the resources that the members already have (thousands of clients, events, experience, equipment, know-how, purchasing

power and means), to put those together and match needs to existing resources. The group came up with a couple of ideas: • TheCommitteeofRelatedBranches,agroupof10to15suppliers inkey

areas of the catering business, could be involved. An agreement could be made so that EPCASmembers receive a fixeddiscount on their products,regardlessoftheamounttheypurchase.ThiswillbenefitallEPCASmembersbecause they are bundling their needs and purposes. For the suppliers, it is a way to sell more of their products and a type of marketing.

• Relatingclients,itisalsopossibletoshare.Therearevariousoptionsforthis:o If, for example, Backstage Catering from Italy receives a request from a

client for an event in Luxemburg, he can collaborate with Steffen Traiteur and use their resources in Luxemburg.

o If Steffen Traiteur receives a request from a client for a typical Italian event, he can get know/how from Backstage Catering.

• EachEPCASmembersendspresentationsandproposalstotheir(potential)clients, stating who they are, what they have done, etcetera. A common slide about EPCAS could be created, which can be included in presentations and proposals that are sent out to (potential) clients. This slide could show a map of places where EPCAS is represented throughout Europe. This way, the EPCAS memberstalkabouteachotherinawaythatisbeneficialtoall.

• AnEPCASmarketplacecouldbecreated;aplacetoputupjoboffersandneeds, equipment offers and needs, exchange programs and incentives to visit each other. We exchange information on a managerial level during our General Assemblies, but our chefs could also exchange knowledge and innovations.

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Group 2 – Henk Verhaest: “Added value in core business and beyond”Henk starts off his presentation by explaining how the party catering market is declining and not growing. Therefore, the EPCAS members should look for activities to do in the future, such as: • Look for othermarkets, such as: school catering, working for collectivities,

opening a restaurant, etcetera. • Stayinginthecateringmarketandkeepingupturnover,meansthecaterers

should work on added value. With the market decreasing and the competition staying the same, added value is becoming increasingly important.

Regarding external added value, Henk gives the example of a client with a new football stadium that is looking for a caterer. If there are four competitors with the same price and quality the client is bound to ask for a favour in return, such as buying a lounge and 200 VIP packages, or asking the caterer to assist with the publicity for the stadium.

Hospitality and sports has grown tremendously over the past 30 year. The catering however, stays the same: people are invited for a certain hour and if they are late, they miss it. They have no options: not on their meal, not on the wines, not on the aperitif, not on their seat, nowhere. Therefore, Gourmet Invent is currently developing new concepts, such as a program where people choose their menu in advance. These concepts are all examples of added value beyond the core business of a caterer. They take time and knowledge, but will they make a difference? Various people in the group said no, because in the end, it is all about price or about brand.

Henk proposes to discuss this topic again in the future, as he expects it to become increasingly important in the coming year.

Group 3 – Warren Dietel: “New styles & services / innovations & ideas”The group of Warren Dietel mentions how they would like for EPCAS to be the associationwhichfindsandaggravatesnewideasonFacebook,Twitterandother social media channels. As EPCAS is an association which revolves around trust and like-mindedness, the members also dare to approach each other with different questions.

A protected, secure Facebook page could be created for EPCAS, on which all data is saved. Regarding to topics, the group thinks big: from idea innovation

to new techniques, from questions about budgets to recipes. The key issue is to exchange ideas and information. Loyalty programs, service styles, issues about clients can all be discussed on this page in private.

Group 4 – Bart Leemans: “The importance of fresh food” Bart starts off his presentation by mentioning how his topic was initially not one of the top rated topics, and how that did not surprise him. His group believes that the caterers are responsible to think about what they are feeding their clients. Food and health is a completely different topic from the topics that have been discussed before, but is of equal importance. Throughout Europe, the promotion budget of the Mars candybars is of equal size as the promotion budget for fresh food. Food for thought!

Lastly, Bart brings a presentation of Rob Baan, founder of Koppert Cress, to the attention of the attendants. This movie can be found on the EPCAS website.

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Marketing to the third power – by Warren Dietel

Marketing to the third power – by Warren DietelWarren Dietel, president and owner of Puff ’n Stuff Catering from Orlando, Florida (USA), hosts a presentation about Marketing³. What happens when you combine branding, technology and referral marketing? Warren emphasises that 1 + 1 + 1 = exponential success.

Warren starts off his presentation by shortly introducing himself and Puff ‘n Stuff Catering. The company started in 1980 as a family-owned business and has a positive reputation in the community. In 2003, Warren took over the company which was then at its operational limit and had an annual sales of $ 1.8 million.

Atremendouspotentialandaggressivegrowthplanrealiseda267%growthinthree years. Currently, Puff ‘n Stuff Catering is over 400 staff members strong (50FTE)andexpandedintotheTampa(Florida)market.Thecompanyhasfiveexclusive venues and many more preferred venues. Their mission statement is “Passionately Perfecting Life’s Celebrations”.

Regarding the topic “marketing ³”, Warren starts off with explaining what a brand is: An identity that makes your service recognizable to customers. There are various ways in which your brand can be recognizable:Name - Design - Imagery - Logo - Slogan - Actions

A brand is a promise to your customers, promising standards of service, corporate responsibility, consistent experiences and pricing integrity.

Warren emphasises the importance of story-telling, while building a brand. There are various tools that can be used for this:• Logo&identitydesign• Mission/brandpromise• Website&blog• Socialmedia&mediaadvertising• Businesscards• Marketingcollateral• Brandedgifts&products• People

Regarding the design of a logo and identity, various items are of importance. Further, it’s all about consistency! • Logo• Colors• Fonts• Patterns• Designdetails• Imagerystyles

For a mission statement / brand promise, it is of importance to plaster it everywhere, to ensure that the entire team is aware of the meaning and importance of it, and to deliver every time or make it right.

Warren shows various examples of the style of Puff ‘n Stuff Catering: their website, blog, social media channels, marketing collateral and business cards. All the items are in the same style and can easily be recognized as Puff ‘n Stuff, which is an excellent example of story-telling.

Warren continues his presentation by introducing catering & event management software “Caterease” to the attendants. Caterease offers one tool for both front- and back of house operations. It supports sales & marketing functions via:• Leadmanagement• Consultativeselling• Brandedsalesproposals• Sales/emailnotifications• Eventmanagement• Businessdataqueries

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Regarding social media, it’s all about engaging your stakeholders. Social media is a powerful tool with resources to engage both new and current customers, as well as business contacts. For example, blogging. There are various reasons to blog: • Engagingnewandcurrentclients• Providingapersonalintroductiontothecompany• Showingtheportfolioofthecompany• Todemonstratethoughtleadershipandexpertise• Toprovideinspiration

To increase the amount of visitors of your blog, it is important to determine target readers and to create a posting schedule. By using alternate text or optimizing the text with search key words, the visibility of the blog – and the company – in search engines improves.

With Facebook, the main reason to start a company page is to engage with current customers and friends, to maintain presence in the market and awareness. Further,Facebookcandirecttraffictoyourwebsiteandtell thestoryofyourcompany. Some tips to effectively use Facebook are: optimizing page design, determine target groups and content, sharing blog posts and recent work, posting live from events, and commenting on current news.

Further, Twitter (“micro blogging”) can also be a valuable social media channel for caterers. Like Facebook, Twitter is also used to engage with the event industry, partners and fans. There are over 500 million Twitter users worldwide, meaning it is a valuable tool to connect with customers who are looking for information, to create top-of-mind awareness and to tell your story. Caterers can use Twitter to follow venues, vendors, competition and industry groups, to share links to relevant information and to tweet live from events. Lastly, Warren presents relatively new social media channel “Pinterest”. Pinterest involves visual bookmarking; creating virtual pin boards with inspiration as primary goal. Pinterest is perfect for connecting with new clients and to maintain top-of-mind awareness with current clients.

To conclude regarding the topic social media, Warren emphasises the importance offindingasocialmediastrategy.Allaspectsofthesocialmediastrategyofa company should lead to the same: connecting with customers! To make social media manageable, he mentions a few tips and tricks:• Keepusernamesconsistent• Useadocumenttotrackusernames• Createapostingschedule• Createaposting“cheatsheet’withinstructionsforinternsandassistants• Usetools(likeHootsuite)topre-scheduleandtrackFacebookupdates,Tweets,

and more• Don’tlosesightofthegoal:engagement

A final subject of the presentation by Warren Dietel is referral marketing.Referral marketing is used regularly by Puff ‘n Stuff, mainly with regard to the venues they partner with. On their website, www.puffnstuff.com, a venue guide has been implemented. Each venue has its own page, mention recent events that tookplacethere,characteristicsandpossibilities,videosandphotos.Thetrafficthat goes to the pages of the venues, via the page of Puff ‘n Stuff, is an excellent example of building a long-term partnership with venues.

All slides and handouts from Warren’s presentation can be downloaded on the EPCAS website.

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Wonderful Copenhagen by Frederikke Møller KristiansenFrederikke Møller Kristiansen from Wonderful Copenhagen hosted a presentation about the Nordic cuisine. Rene Redzepi is a key figure in the newNordic cuisine. In 2003 he opened, together with another gastronomic entrepreneur, restaurant Noma.

They have had a large impact on what is now considered the rise of the new Nordic cuisine.

The gastronomic scene in Denmark• TheconceptofthenewNordickitchenstartedin2003withtheopeningofnoma• In2004,the“newkitchenmanifesto”waswritten• ThenewNordickitchenisaboutlocal,seasonalproduce,largelyorganic• ThenewNordickitchenisinnovativeintypeoffoodoffered,aswellasin

atmosphere • Today,thecityofCopenhagenhosts14Michelinstars.Besidesthat,thecity

hosts the world’s best chef and the world’s best restaurant

Copenhagen Cooking The event Copenhagen Cooking was developed by Wonderful Copenhagen, together with various gastronomic specialists from the region. It is an annual event which started in 2005 and takes place during 10 days at the end of August. Copenhagen Cooking is Northern Europe’s largest food festival and mainly focuses on the Nordic kitchen. In 2009, 25.000 people attended the event, in 2010, 50.000 people attended the event and in 2011, 75.000people attended the event. There is large media coverage for the event and it promotes Copenhagen and the entire region as a ‘gourmet destination’ in Europe.

Copenhagen Cooking’s ambitions• To brand Copenhagen and the region as the most important Nordic

destination for food lovers• Tocelebratetheregionalkitchen,thehighestqualityandthebestingredients• Toactivateregionalandgastronomicenvironments• TomakeCopenhagen’sgastronomicscenea‘reasontogo’fortourists• Togiveentertainingand inspiring tasteexperiencesofhighquality toa

broad audience

Core Values• To involve the leading restaurateurs, eating places, specialists and

independent producers• Tofocusonhighqualityandregionalproduce• Tofocusongreatvarietyintheprogram:

o ‘One-off’ experiences (which you normally can’t experience in Copenhagen)

o Gourmet restaurantso Food marketso Cooking classeso Green and organic produce

Events during Copenhagen Cooking• Nordictaste–someofCopenhagen’sbestNordicrestaurantsoffersample

dishes (takes place at Carlsberg)• TasteofCopenhagen–uniquegastronomicexperiencesawaitdinerswhen

some of Copenhagen’s best restaurants offer delicious gourmet dinners at bargain prices

• Tastetheworld–alargegastronomicstreetkitchenatNorrebro• Winetastingandcocktailclasses–frombeercrawls,superbwinetastings,

cocktail classes• One-offeventse.g.guerilladining,gentlemanishtour,oystercruise

Food Inspiration – by Hans SteenbergenHans Steenbergen, editor in chief of Food Inspiration, starts off his presentation by stating that in his opinion, caterers don’t sell food and drinks – they sell experiences. They are like masters of ceremony, in rituals in life. He advises caterers to speak to a sociologist, who can help them identify the most important moments in people’s lives. Caterers should find thesemoments andmarket

them, to show that they are selling memories, social status and meaning to people’s lives. If caterers think about their profession in that way, they might findunexploredmarketsbecausethereisadeeplongingfornewritualsallover the world.

Food Inspiration Magazine, their online magazine for food professionals, is sent to over 80.000 recipients in the Netherlands and Belgium once per three

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weeks. The magazine has recently come to a partnership with a well-known American internet partner and will be publishing an English edition of the magazine together with them.

Hans explains the trend of casualization, of which restaurant Noma is a great example.Thefirstquestionaskeduponenteringtherestaurantwas:“areyouhungry?”

Then, Hans describes a new word to express the current trend of going from global to local: FLOSS; Fresh, Local, Organic, Seasonable and Sustainable. People are longing for new identity with their direct surroundings, which means that the regional and local aspects are hip. Starbucks is an excellent example, with their desire to be a part of the community and to be relevant in their local region.

Hans continues his presentation by explaining new essentials in restaurant outlets: • Healthy choices – food habits have changed more in the last 50 years,

than in the 50.000 years before. Some of the examples given: Waku Waku in Hamburg (from fast food to fast fresh; biological food with Asian influences, slowfoodservedfast),42RAWinCopenhagen (veganfoodwhich has not been heated above 42 degrees) and Energy Kitchen in New York (where all dishes are under 500 Kcal).

• Customization – Feminization is a large trend in the past couple of years, such as Jour in Paris (highly feminine, create your own salad) and Snog in London (healthy, fresh fruit with yoghurt)

• Iconization – How can one be famous for one product? It happens in fastfood chains, it could also be done by independent entrepreneurs. An example is the Royal Café in Copenhagen, who invented their own combination of Smørrebrød and Sushi: Smushi.

• Feminization – Various concepts are being built with the philosophy to attract and seduce women. Potential EPCAS member Fauchon Réceptions is a great example of this.

• Transparency – The communication nowadays is two-way and very direct through social media and word of mouth. Everybody sees everything and everybody is talking back!

Regardingupcomingtrends,Hansidentifiesacouple:• New Asian – on one hand new Asian luxury is rising, such as the Marina

Bay Sands hotel in Singapore. Asian streetfood on the other hand, is becoming increasingly popular because of the fact that it is fast, healthy and inexpensive.

• New rituals – people are continuously looking for new rituals in this fast-changing world, such as the ‘slow coffee movement’ which is quickly becoming increasingly popular.

• Food tribes – food activism is a rising trend. ‘From nose to tail eating’ is a solution which can be seen as an upcoming trend.

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BICYCLE TRENDTOUR

IntheafternoonofWednesday,August1st,thegroupdepartedonabicycletrendtourthroughthecityofCopenhagen.ThefirststopwastheTorvehallerne,animpressive indoor marketplace in the city centre of Copenhagen, where the attendants got a tour behind the scenes by one of the initiators of this concept.

AfterthevisittotheTorvehallerne,thegroupsplitupinvarioussmallergroupsandvisitedsomeofCopenhagen’sfinestnewconcepts:• ModernAmericanSteakhouse(MASH),wheredry-agedmeatistakentoanewlevel• TheRoyalCafé,totastetheirself-invented“Smushi”• 42RAW,toexperienceveganrawfood• Joe&theJuice,ahipconceptforfreshlymadejuicesandsandwiches• AgnesCupcakes,toexploretheupcomingcupcaketrendthroughoutEurope

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“NORDIC GASTRONOMY TO THE EDGE” DINNER: AN IMPRESSION

Frank Lantz from Danish EPCAS member By Lantz, hosted the “Nordic Gastronomy to the Edge” dinner that took place at the “Færgen Ellen” boat in the evening. By using impressive techniques and presentation methods, he inspired the attendants with his culinary presentation. Committee of Related Branche members RAK Porcelain and Libbey prepared a combination of their plates and glassware especially for EPCAS, and these combinations were used to serve the 12-course dinner.

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SUMMARY DAY 3 (AUGUST 2ND)

COMPANY VISIT LAKRIDS & KØDBYEN: AN IMPRESSION

OnThursday,August2nd,thegroupdepartedtoLakridsbyJohanBülowforatouroftheirfactory.Lakridsproduceshigh-qualityliquoriceinexcitingflavourssuchaschilli, coffee and passion fruit, as well as liquorice syrups and powder for culinary purposes. Many famous Michelin star chefs use the Lakrids products in their menus and the company is currently expanding their activities in Europe. For more information, please visit www.facebook.com/lakridsbyjohanbulow

After the company visit, the group departed to Kødbyen for a short tour of the old meat market district. A cosy lunch took place in one of the old warehouses, after whichtheSummerGeneralAssemblyinCopenhagenofficiallyended.

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SAVE THE DATE!WINTER GENERAL ASSEMBLY

LAS VEGASMARCH 8TH - 13TH 2013

The EPCAS Board is looking forward to welcoming you in Las Vegas!

Catersource and TOP GUN invite EPCAS to host the upcoming Winter General Assembly 2013 in Las Vegas.

The Catersource Conference & Tradeshow will take place from March 10th until March 13th 2013 in the Mirage Hotel in Las Vegas. Prior to this event, the Catersource TOP GUN meeting will be held, which will take place simultaneously to our EPCAS Winter General Assembly.

Here is sneak preview of what can be expected!

Friday March 8th 2013:• Kick-offwiththetraditionalEPCASwelcomedinner

Saturday March 9th 2013:• EPCASofficialmeetinginthemorning• PlenarymeetingwithTOP GUN• EPCAS&TOP GUN dinner

Sunday March 10th 2013:• EPCASofficialmeetinginthemorning• EPCASlunch• Bestpractices/companyvisits• Catersourceopeningceremony

Monday March 11th 2013:• Catersourceconferencewithbestpractices,workshopsandmasterclasses• Paneldiscussion ledbyWarrenDietel (ICA&Puff ‘nStuff)with several

European EPCAS caterers• EPCASdinner

Tuesday March 12th 2013:• Masterclasses,workshopsandbestpracticesinthemorning• CatersourceTradeshow• CATIEAwardsCeremony

Wednesday March 13th 2013:• CatersourceTradeshow• Departureday(Optional)

Theofficialdetailedinvitationwillfollowsoon.

We are looking forward to welcoming you all!

www.epcas.eu www.catersource.com

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EPCASSecretariat•Hoogbrugstraat1•P.O.Box4260•6202WCMaastricht•TheNetherlandsT.+31(0)43-3561091•F.+31(0)43-3264263•www.epcas.eu•[email protected]