{"id":2421,"date":"2016-09-19T12:45:30","date_gmt":"2016-09-19T09:45:30","guid":{"rendered":"http:\/\/www.profexpo.ee\/foodfair\/?page_id=2421"},"modified":"2026-09-16T09:55:08","modified_gmt":"2026-09-16T06:55:08","slug":"horeca-seminar","status":"publish","type":"page","link":"https:\/\/www.profexpo.ee\/foodfair\/programm\/horeca-seminar\/","title":{"rendered":"HoReCa seminar &#8211; KUS ON RAHA JA MIDA TAHAB K\u00dcLALINE?"},"content":{"rendered":"<blockquote><p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-20086 aligncenter\" src=\"https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/900px_horeca_banner2026-250x61.png\" alt=\"\" width=\"758\" height=\"185\" srcset=\"https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/900px_horeca_banner2026-250x61.png 250w, https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/900px_horeca_banner2026-700x171.png 700w, https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/900px_horeca_banner2026-768x188.png 768w, https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/900px_horeca_banner2026-450x110.png 450w, https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/900px_horeca_banner2026-120x29.png 120w, https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/900px_horeca_banner2026.png 900w\" sizes=\"(max-width: 758px) 100vw, 758px\" \/><\/p><\/blockquote>\n<h2><\/h2>\n<h2 style=\"text-align: left;\"><span style=\"color: #3ead80;\"><strong>HORECA T\u00c4NA: KUS ON RAHA JA MIDA TAHAB K\u00dcLALINE?<\/strong><\/span><\/h2>\n<p><span style=\"color: #333333;\"><strong>Seminarile v\u00f5iks tulla k\u00fcsimustega, millele oma ala eksperdid annavad praktilised ja sisulised vastused:<\/strong><\/span><\/p>\n<ul>\n<li style=\"text-align: left;\"><span style=\"color: #333333;\">Kus on Eesti HoReCa-\u00e4ris t\u00e4na raha ja millest s\u00f5ltub kasumlikkus?<\/span><\/li>\n<li style=\"text-align: left;\"><span style=\"color: #333333;\">Kuidas tulla toime kasvavate kulude, t\u00f6\u00f6j\u00f5upuuduse ja hinnatundliku kliendiga?<\/span><\/li>\n<li style=\"text-align: left;\"><span style=\"color: #333333;\">Mida t\u00e4nane k\u00fclaline tegelikult ootab ja miks tema valikud muutuvad?<\/span><\/li>\n<li style=\"text-align: left;\"><span style=\"color: #333333;\">Millised maitse-, joogi- ja tarbijatrendid kujundavad homset restoranikogemust?<\/span><\/li>\n<li style=\"text-align: left;\"><span style=\"color: #333333;\">Kuidas muuta muutuvate k\u00fclaliste ootustega kohanemine reaalseks \u00e4riv\u00f5imaluseks?<\/span><\/li>\n<\/ul>\n<h3 class=\"isSelectedEnd\" style=\"text-align: left;\"><span style=\"color: #3ead80;\"><strong>Kellele on seminar m\u00f5eldud?<\/strong><\/span><\/h3>\n<p class=\"isSelectedEnd\" style=\"text-align: left;\"><span style=\"color: #333333;\">Seminar on suunatud HoReCa-valdkonna ettev\u00f5tjatele ja tegijatele \u2013 restoranide, baaride, kohvikute, kiirtoidukohtade, lounge\u2019ide ning hotellide ja teiste majutusettev\u00f5tete esindajatele.<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"color: #333333;\">Eelk\u00f5ige ootame omanikke ja juhte, aga ka m\u00fc\u00fcgi-, turundus- ja toitlustusmeeskondade liikmeid. Oodatud on ka majutuse ja toitlustuse eriala tudengid ning teised valdkonna huvilised ja professionaalid.<\/span><\/p>\n<h2><span style=\"color: #3ead80;\"><strong>Programm<\/strong><\/span><\/h2>\n<h3 style=\"text-align: justify;\"><span style=\"color: #333333;\"><strong>Kolmap\u00e4ev, 23. septembril, Unibet Arenal.<\/strong><\/span><\/h3>\n<h3 style=\"text-align: justify;\"><span style=\"color: #333333;\"><span style=\"color: #3ead80;\"><strong>9:30 \u2013 10:00 <\/strong>osalejate hommikukohv<\/span><\/span><\/h3>\n<h3><span style=\"color: #3ead80;\">10:00 \u2013 10:30\u00a0 &#8220;<\/span><span style=\"color: #333333;\"><span style=\"color: #3ead80;\"><strong>Kes toidab Eestit homme<span style=\"color: #3ead80;\">?&#8221; <\/span><\/strong><strong>Madis Laid,<\/strong>\u00a0Eesti Hotellide ja Restoranide Liidu juhatuse esimees, Duco Hotels tegevjuht<\/span><\/span><\/h3>\n<p><span style=\"color: #333333;\">Aasta jooksul on uksed sulgenud \u00fcle 25 restorani, nende seas kuus Michelini juhendis olnud kohta. Madis Laid vaatab, kas ja kuidas Eesti toidusektor sellise surve all vastu peab. Fookuses on kolm teemat, mis kujundavad sektori l\u00e4hiaastaid: hinnad, t\u00f6\u00f6j\u00f5ud ja aus konkurents turul.<\/span><\/p>\n<h3><span style=\"color: #3ead80;\">10:30 \u2013 11:15 &#8220;<\/span><span style=\"color: #333333;\"><span style=\"color: #3ead80;\"><strong>Toidu\u00e4ri retsept: koostisosad, mis otsustavad, kas kuu l\u00f5pus on raha?&#8221; <\/strong><strong>J\u00f6rgen Kohal, <\/strong>toitlustusettev\u00f5tja ja \u00e4ris\u00fcsteemide praktik, 20 aastat toitlustuses<\/span><\/span><\/h3>\n<p><span style=\"color: #333333;\">Toidu\u00e4ri toimib nagu retsept \u2013 kui \u00fcks koostisosa on vales koguses, muutub kogu tulemus. K\u00f6\u00f6gis ei pruugi seda kohe m\u00e4rgata, aga kuu l\u00f5pus n\u00e4eb seda numbrites. Ettekandes vaatame praktiliselt \u00fcle kohad, kus toitlustusettev\u00f5ttes raha tekib v\u00f5i m\u00e4rkamatult kaob: men\u00fc\u00fc, hinnastamine, t\u00f6\u00f6j\u00f5ud, tarned, t\u00f6\u00f6korraldus ja protsessid. Fookus ei ole sellel, kuidas paremini s\u00fc\u00fca teha, vaid sellel, mis otsustab, kas hea toidukoha taga on ka toimiv ja kasumlik \u00e4ri.<\/span><\/p>\n<h3><span style=\"color: #3ead80;\">11:15 \u2013 11.45 &#8220;<\/span><span style=\"color: #333333;\"><span style=\"color: #ff99cc;\"><span style=\"color: #3ead80;\"><strong>Maitsete tulevik: mida k\u00fclalised homme sinu men\u00fc\u00fcst ootavad?&#8221; <\/strong><\/span><\/span><span style=\"color: #3ead80;\"><strong>Keijo Jeret, Pauligi B<\/strong>altikumi \u00e4rikliendi suuna juht ja <strong>Mihkel J\u00fcrimaa,<\/strong> Pauligi maitseekspert ja barista<\/span><\/span><\/h3>\n<p><span style=\"color: #333333;\">Paulig PRO Taste the Future ulatuslik trendiraport koondab enam kui 1000 k\u00fclalise, 29 valdkonna eestvedaja ja 15 tippkoka vaated ning enam kui 150 restoranik\u00fclastuse t\u00e4helepanekud Euroopast ning USAst. Ettekandes vaatame, mida t\u00e4nane klient p\u00e4riselt otsib, miks tema valikud on muutunud ning millised maitse- ja tarbijatrendid kujundavad homset restoranikogemust. Kuulaja saab kaasa praktilised t\u00e4helepanekud, mida rakendada oma toodete, men\u00fc\u00fcde ning kliendikogemuse arendamisel ja kuidas uusi trende juba t\u00e4na \u00e4riv\u00f5imalusteks p\u00f6\u00f6rata.<\/span><\/p>\n<h3><span style=\"color: #333333;\"><span style=\"color: #3ead80;\">11:45 &#8211; 12.05<\/span> <span style=\"color: #3ead80;\">paus<\/span><\/span><\/h3>\n<h3><span style=\"color: #3ead80;\">12:05 &#8211; 12:35 &#8220;<\/span><span style=\"color: #333333;\"><strong><span style=\"color: #3ead80;\">Joogikultuuri uus laine: mida k\u00fclaline p\u00e4riselt tahab?&#8221; Laur Ihermann,<\/span><\/strong><span style=\"color: #3ead80;\"> baarmen,\u00a0 konsultant ja loovvision\u00e4\u00e4r<\/span><\/span><\/h3>\n<p><span style=\"color: #333333;\">Laur Ihermann vaatab oma k\u00fcmne aasta ja tuhandete tellimuste kogemuse p\u00f5hjal, kuidas on muutunud t\u00e4nane k\u00fclaline ja tema ootused joogile. Ettekanne aitab m\u00f5ista, mida k\u00fclalisele pakkuda, kuidas teha joogivalik talle atraktiivsemaks ning kuidas seda teadmist m\u00fc\u00fcgi ja kliendikogemuse parandamiseks kasutada. Fookuses on praktilised t\u00e4helepanekud ja ideed, mida saab oma ettev\u00f5ttes kohe rakendada.<\/span><\/p>\n<h3><span style=\"color: #3ead80;\">12:35 &#8211; 13:30 <\/span><span style=\"color: #333333;\"><span style=\"color: #ff99cc;\"><span style=\"color: #3ead80;\"><strong>Paneeldiskussioon: &#8220;T\u00e4is saal, t\u00fchi kassa. Eesti restorani\u00e4ri t\u00e4na ja homme<\/strong>.&#8221;<\/span><\/span>\u00a0<span style=\"color: #3ead80;\"><strong>Henri Loodmaa,<\/strong> Tartu k\u00fclalislahkust\u00f6\u00f6stuse ettev\u00f5tja ja restoranikultuuri eestk\u00f5neleja; <strong>Kristiina Altm\u00e4e, <\/strong>Ott ja Matilde restorani omanik ning <strong>Katrin Aare, <\/strong>vastutab Vapiano br\u00e4ndi ja turunduse eest Eestis ning Soomes.\u00a0<\/span><\/span><\/h3>\n<p><span style=\"color: #333333;\">Restoranide k\u00e4ive kasvab, kasum mitte. K\u00e4ibemaksut\u00f5us, t\u00f6\u00f6j\u00f5ukulud ja ettevaatlik klient s\u00f6\u00f6vad marginaali kiiremini, kui hinda t\u00f5sta j\u00f5uab. Paneelis r\u00e4\u00e4gime sellest, mis restoranipidajate numbrites tegelikult toimub, kes praeguses keskkonnas ellu j\u00e4\u00e4b ja mida on vaja muuta, et Eesti restoranisektor ka viie aasta p\u00e4rast tugev oleks.<\/span><\/p>\n<h3><span style=\"color: #333333;\"><span style=\"color: #3ead80;\">Seminari moderaator: Madis Laid, Eesti Hotellide ja Restoranide Liidu juhatuse esimees, Duco Hotels tegevjuht<\/span><\/span><\/h3>\n<h3><span style=\"color: #3ead80;\">Registreerimine:<\/span><\/h3>\n<p><span style=\"color: #333333;\"><a style=\"color: #333333;\" href=\"https:\/\/www.profexpo.ee\/foodfair\/horeca-seminar-2025-registreerimine\/\"><span style=\"color: #ff99cc;\">REGISTREERIMISVORM<\/span><\/a><\/span><\/p>\n<h3 style=\"text-align: center;\"><strong>*** *** ***<\/strong><\/h3>\n<h3><span style=\"color: #3ead80;\"><strong>K\u00f5nelejate tutvustused<\/strong><\/span><\/h3>\n<table style=\"border-collapse: collapse;\">\n<tbody>\n<tr>\n<td><img loading=\"lazy\" decoding=\"async\" width=\"250\" height=\"200\" class=\"aligncenter size-medium wp-image-20124\" src=\"https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/Madis_Laid_new-250x200.jpg\" alt=\"\" srcset=\"https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/Madis_Laid_new-250x200.jpg 250w, https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/Madis_Laid_new-120x96.jpg 120w, https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/Madis_Laid_new.jpg 450w\" sizes=\"(max-width: 250px) 100vw, 250px\" \/><\/td>\n<td><\/td>\n<td>\n<h1><\/h1>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><span style=\"color: #333333;\"><strong>Madis Laid<\/strong> on kogenud hotellindusjuht ja Duco Hotelsi tegevjuht. Eesti Hotellide ja Restoranide Liidu juhatuse esimehena panustab ta aktiivselt sektori arengusse ja k\u00fclalislahkuse tulevikku.<\/span><\/p>\n<h3 style=\"text-align: center;\"><strong>*** *** ***<\/strong><\/h3>\n<table style=\"border-collapse: collapse;\">\n<tbody>\n<tr>\n<td><img loading=\"lazy\" decoding=\"async\" width=\"250\" height=\"200\" class=\"aligncenter size-medium wp-image-20120\" src=\"https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/Jorgen-Kohal_Photos_By_Alina_Birjuk_-9697_new-250x200.jpg\" alt=\"\" srcset=\"https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/Jorgen-Kohal_Photos_By_Alina_Birjuk_-9697_new-250x200.jpg 250w, https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/Jorgen-Kohal_Photos_By_Alina_Birjuk_-9697_new-120x96.jpg 120w, https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/Jorgen-Kohal_Photos_By_Alina_Birjuk_-9697_new.jpg 450w\" sizes=\"(max-width: 250px) 100vw, 250px\" \/><\/td>\n<td><\/td>\n<td>\n<h1><\/h1>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><span style=\"color: #333333;\"><strong>J\u00f6rgen Kohal<\/strong> on ligi 20-aastase toitlustuskogemusega ettev\u00f5tja, kes on juhtinud nii k\u00f6\u00f6ke, restorane kui ka oma ettev\u00f5tteid. T\u00e4na aitab ta toitlustusettev\u00f5tetel leida kohad, kus igap\u00e4evased otsused m\u00f5jutavad kasumlikkust.<\/span><\/p>\n<h3 style=\"text-align: center;\"><strong>*** *** ***<\/strong><\/h3>\n<table style=\"border-collapse: collapse; width: 100%;\">\n<tbody>\n<tr>\n<td style=\"width: 100%;\"><img loading=\"lazy\" decoding=\"async\" width=\"250\" height=\"200\" class=\"size-medium wp-image-20119 alignleft\" src=\"https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/Henri-Loodmaa-DSC01136v_new-250x200.jpg\" alt=\"\" srcset=\"https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/Henri-Loodmaa-DSC01136v_new-250x200.jpg 250w, https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/Henri-Loodmaa-DSC01136v_new-120x96.jpg 120w, https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/Henri-Loodmaa-DSC01136v_new.jpg 450w\" sizes=\"(max-width: 250px) 100vw, 250px\" \/><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><span style=\"color: #333333;\"><strong>Henri Loodmaa<\/strong> \u2013 Tartu k\u00fclalislahkust\u00f6\u00f6stuse ettev\u00f5tja ja restoranikultuuri eestk\u00f5neleja. N58 grupi kaudu juhib ta restorane, hotelle ning KAUSS poke\u2019t. Alates 2025. aastast Eesti Hotellide ja Restoranide Liidu juhatuse liige.<\/span><\/p>\n<h3 style=\"text-align: center;\"><strong>*** *** ***<\/strong><\/h3>\n<table style=\"border-collapse: collapse;\">\n<tbody>\n<tr>\n<td><img loading=\"lazy\" decoding=\"async\" width=\"250\" height=\"200\" class=\"aligncenter size-medium wp-image-20121\" src=\"https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/Katrin-Aare-IMG_9523_new-250x200.jpg\" alt=\"\" srcset=\"https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/Katrin-Aare-IMG_9523_new-250x200.jpg 250w, https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/Katrin-Aare-IMG_9523_new-120x96.jpg 120w, https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/Katrin-Aare-IMG_9523_new.jpg 450w\" sizes=\"(max-width: 250px) 100vw, 250px\" \/><\/td>\n<td><\/td>\n<td>\n<h1><\/h1>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><span style=\"color: #333333;\"><strong>Katrin Aare<\/strong> \u2013 vastutab Vapiano br\u00e4ndi ja turunduse eest Eestis ja Soomes ning omab pikaajalist kogemust restoranisektoris. Oma t\u00f6\u00f6s keskendub ta muutuvatele tarbijaharjumustele, hinnatundlikkusele ja kliendikogemusele ning sellele, kuidas tuua k\u00fclaline restorani ja panna ta tagasi tulema.<\/span><\/p>\n<h3 style=\"text-align: center;\"><strong>*** *** ***<\/strong><\/h3>\n<table style=\"border-collapse: collapse; width: 100%;\">\n<tbody>\n<tr>\n<td style=\"width: 100%;\"><img loading=\"lazy\" decoding=\"async\" width=\"250\" height=\"200\" class=\"size-medium wp-image-20161 alignleft\" src=\"https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/Untitled-3_new-250x200.jpg\" alt=\"\" srcset=\"https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/Untitled-3_new-250x200.jpg 250w, https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/Untitled-3_new-120x96.jpg 120w, https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/Untitled-3_new.jpg 450w\" sizes=\"(max-width: 250px) 100vw, 250px\" \/><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><span style=\"color: #333333;\"><strong>Kristiina Altm\u00e4e<\/strong> &#8211;\u00a0<\/span><span style=\"color: #000000;\">Ott ja Matilde restorani omanik ja juht ning tegutsenud Eesti toitlustusvaldkonnas \u00fcle k\u00fcmne aasta v\u00e4ikses k\u00fclakohvikus.<\/span><\/p>\n<h3 style=\"text-align: center;\"><strong>*** *** ***<\/strong><\/h3>\n<table style=\"border-collapse: collapse; width: 100%;\">\n<tbody>\n<tr>\n<td style=\"width: 100%;\"><img loading=\"lazy\" decoding=\"async\" width=\"250\" height=\"200\" class=\"size-medium wp-image-20122 alignleft\" src=\"https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/Keijo-Jeret_new-250x200.jpg\" alt=\"\" srcset=\"https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/Keijo-Jeret_new-250x200.jpg 250w, https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/Keijo-Jeret_new-120x96.jpg 120w, https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/Keijo-Jeret_new.jpg 450w\" sizes=\"(max-width: 250px) 100vw, 250px\" \/><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><span style=\"color: #333333;\"><strong>Keijo Jeret<\/strong> on Baltikumi \u00e4rikliendi suuna juht, kes t\u00f6\u00f6tab igap\u00e4evaselt toitlustusvaldkonna kasvu, kliendivajaduste ja tulevikutrendide m\u00f5testamisega. Ta aitab toitlustusettev\u00f5tetel leida uusi v\u00f5imalusi konkurentsieelise loomiseks ja \u00e4ri kasvatamiseks.<\/span><\/p>\n<h3 style=\"text-align: center;\"><strong>*** *** ***<\/strong><\/h3>\n<table style=\"border-collapse: collapse; width: 100%;\">\n<tbody>\n<tr>\n<td style=\"width: 100%;\"><img loading=\"lazy\" decoding=\"async\" width=\"250\" height=\"200\" class=\"size-medium wp-image-20118 alignleft\" src=\"https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/Mihkel-Jurimaa_new-250x200.jpg\" alt=\"\" srcset=\"https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/Mihkel-Jurimaa_new-250x200.jpg 250w, https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/Mihkel-Jurimaa_new-120x96.jpg 120w, https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/Mihkel-Jurimaa_new.jpg 450w\" sizes=\"(max-width: 250px) 100vw, 250px\" \/><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><span style=\"color: #333333;\"><strong>Mihkel J\u00fcrimaa<\/strong> on maitseekspert ja barista, kelle fookuses on tarbijak\u00e4itumine, maitsetrendid ja men\u00fc\u00fcarendus. Ta \u00fchendab rahvusvahelised trendisuunad praktiliste lahendustega, mida toitlustajad saavad oma igap\u00e4evat\u00f6\u00f6s rakendada.<\/span><\/p>\n<h3 style=\"text-align: center;\"><strong>*** *** ***<\/strong><\/h3>\n<table style=\"border-collapse: collapse; width: 100%;\">\n<tbody>\n<tr>\n<td style=\"width: 100%;\"><img loading=\"lazy\" decoding=\"async\" width=\"250\" height=\"200\" class=\"size-medium wp-image-20123 alignleft\" src=\"https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/Laur-1000008558_new-250x200.jpg\" alt=\"\" srcset=\"https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/Laur-1000008558_new-250x200.jpg 250w, https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/Laur-1000008558_new-120x96.jpg 120w, https:\/\/www.profexpo.ee\/foodfair\/wp-content\/uploads\/2026\/08\/Laur-1000008558_new.jpg 450w\" sizes=\"(max-width: 250px) 100vw, 250px\" \/><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><span style=\"color: #333333;\"><strong>Laur Ihermann<\/strong> on seitsmekordne Eesti meister ja maailmameister, kellel on \u00fcle 20 aasta tipptasemel kogemust. Ta on \u00fcks mocktail\u2019ide premium-turu eestvedajaid, \u00fchendades joogimaailmas kulinaarse t\u00e4psuse, visuaalsuse ja loovuse.<\/span><\/p>\n<h3 style=\"text-align: center;\"><strong>*** *** ***<\/strong><\/h3>\n<h3><span style=\"color: #333333;\"><strong><span style=\"color: #3ead80;\">Osalustasu<br \/>\n<\/span><\/strong><\/span><span style=\"color: #333333;\">Hind:\u00a0 \u00a0<strong data-start=\"284\" data-end=\"313\" data-is-last-node=\"\">105 \u20ac + km<br \/>\n<\/strong><\/span>Seminaripilet annab p\u00e4\u00e4su ka Tallinna Toidumessile.<\/h3>\n<p class=\"isSelectedEnd\"><span style=\"color: #333333;\"><span style=\"color: #3ead80;\"><strong>Registreerimist\u00e4htaeg:<\/strong><\/span> 21.09.2026. Seminari kohtade arv on piiratud, seega soovitame huvi korral registreeruda esimesel v\u00f5imalusel.<\/span><\/p>\n<h3 style=\"text-align: center;\"><strong>*** *** ***<\/strong><\/h3>\n<h3><span style=\"color: #3ead80;\">Registreerimine<\/span><\/h3>\n<p><span style=\"color: #333333;\"><a style=\"color: #333333;\" href=\"https:\/\/www.profexpo.ee\/foodfair\/horeca-seminar-2025-registreerimine\/\"><span style=\"color: #ff99cc;\">REGISTREERIMISVORM<\/span><\/a><\/span><\/p>\n<p><span style=\"color: #333333;\">Registreerunutel on v\u00f5imalik t\u00fchistada oma osalus kulusid kandmata 9. septembrini. Hilisemal loobumisel v\u00f5i loobumisest teatamata j\u00e4tmisel osalustasu ei tagastata v\u00f5i arve kuulub tasumisele. T\u00fchistamissoov saata e-maili teel.<\/span><\/p>\n<h3><span style=\"color: #3ead80;\">K\u00fcsimuste puhul palun p\u00f6\u00f6rduda<\/span><\/h3>\n<p><span style=\"color: #333333;\">Kennet Sarv<\/span><br \/>\n<span style=\"color: #333333;\">TTM 2026 programmi koordinaator<\/span><br \/>\n<span style=\"color: #333333;\"><a style=\"color: #333333;\" href=\"mailto:kennet.sarv@profexpo.ee\">kennet.sarv@profexpo.ee<br \/>\n<\/a>telefon: 62 61\u00a0347, 52 71\u00a0095<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"HORECA T\u00c4NA: KUS ON RAHA JA MIDA TAHAB K\u00dcLALINE? Seminarile v\u00f5iks tulla k\u00fcsimustega, millele oma ala eksperdid annavad praktilised ja sisulised vastused: Kus on Eesti HoReCa-\u00e4ris t\u00e4na raha ja millest s\u00f5ltub kasumlikkus? Kuidas tulla toime kasvavate kulude, t\u00f6\u00f6j\u00f5upuuduse ja hinnatundliku kliendiga? Mida t\u00e4nane k\u00fclaline tegelikult ootab ja miks tema valikud muutuvad? Millised maitse-, joogi- ja&#8230; <a class=\"view-article\" href=\"https:\/\/www.profexpo.ee\/foodfair\/programm\/horeca-seminar\/\">Loe edasi<\/a>","protected":false},"author":3,"featured_media":0,"parent":13,"menu_order":10,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-2421","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>HoReCa seminar - KUS ON RAHA JA MIDA TAHAB K\u00dcLALINE? - Tallinna Toidumess 2026<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.profexpo.ee\/foodfair\/programm\/horeca-seminar\/\" \/>\n<meta property=\"og:locale\" content=\"et_EE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"HoReCa seminar - KUS ON RAHA JA MIDA TAHAB K\u00dcLALINE? 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