Bystrík Uko
Head bartender Oblix - London
Barmanský money ball
Marián Plajdičko
Co-owner Happy Baristas - Berlin
Tretia vlna ... a čo potom?
Veronika Gálová Veselá
Barista trainer & consultant
"Expect unexpected!" ... z denníka baristky v Paname
Vladimír Ščotka
Founder Cocktail Brandalism
Cocktail ako brandovaný produkt
Boris Ivan
International brand ambassador for Gonzalez Byass
Cesta z baru do sveta (čo treba vedieť pred rozhodnutím sa zmeniť svoju kariéru)
Roberto Bava
The President of the Instituto di Vermouth and CEO of winery Giulio Cocchi
Ultimate vermouth seminar
Martin Siska
Bar Manager at Scarfes Bar, Rosewood Hotel - London
Riadenie predaja a ziskovosť vášho baru
Ľuboš Rácz
Founder Barkultur, Owner & Head bartender Záhir - Nitra
História a súčasnosť slovenskej barovej kultúry
Miloš Danihelka & Adrián Michalčík
Bar Team L'Fleur - Prague
"Otec a syn" aneb L'Fleur Story
Stuart Ritson
Sales Associate Cafe Imports - Berlin
Is a stratified Green Buying program the future of coffee sourcing?
Martin Záhumenský
International chef & owner Pappa Mia
Art of food pairing
Adam Hrapko
Head Bartender Zuma - Dubai
Crafted Cocktails in High Volume Enviroment
Maroš Dzurus
Himkok - Oslo
Three Ways
Slavomír Kytka
ex The Thief Bar - Oslo
Three Ways
Tomáš Ricciardi
Bettola Bar - Oslo
Three Ways
Stanislav Vadrna
Founder/Principal of the internationaly acclaimed Analog Bartending Institute, Hospitality Advocate for Nikka Whisky, Customer Experience Designer
Omotenashi - the epitome of excellent customer service & hospitality
Erik Lörincz
Head bartender American bar Savoy - London
Prečo som otvoril bar na Slovensku
Markku Raittinen
Master Taster
Finlandia vodka
Adam Lahham
Bar Manager, Executive Plaza Hotel Coquitlam, Vancouver, Canada
The Westside story
Zoltán Nagy
Owner Boutiq'Bar Budapest, Cafe Mendez & Bitter Mendez Vienna
Why me! Why Now! Importance of understanding your role
Tony Velich
Bartender/Bar manager Sky bar & restaurant - Bratislava
Bar ako živý organizmus