The program
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How does cooperation between restaurateurs and producers create a sustainable and profitable business model?

How does cooperation between restaurateurs and producers create a sustainable and profitable business model?

Jan 25, 2027
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2:45 PM - 3:20 PM
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Scène Food Forum
Direct sourcing, multi-year contracts, menus developed in collaboration with producers: more and more restaurateurs are working hand in hand with those who grow, raise, or catch their ingredients. How can this cooperation become a business model that is both sustainable and profitable for both the restaurateur and the producer?