MODERN BAKERY
CONFEX
RU
GOTOVO
Conference for producers of ready-to-eat food and semi-finished products
March 2025
CONFERENCE FOR PRODUCERS OF READY-TO-EAT FOOD AND SEMI-FINISHED PRODUCTS
CONFERENCE GOTOVO
GOTOVO is a unique conference and business program for exchange of experience, production technologies of ready-to-eat food and semi-finished products

3

expert sessions

18

speakers

306

producers of ready-to-eat food and semi-finished products

Key topics:

  • Analytics, trends and prospects of ready-to-eat food and semi-finished products market development

  • FoodTech in Russia

  • Trends and consumer preferences

  • Engineering of ready-to-eat food production. Modern commercial kitchen

  • Automation and robotization of ready-to-eat food production

  • Packaging: new solutions

  • Menu and assortment range development

  • Ready-to-eat food delivery

  • Cases of leading producers in Russia and CIS countries

SPEAKERS OF LEADING PRODUCERS OF READY-TO-EAT FOOD AND SEMI-FINISHED PRODUCTS SHARE THEIR EXPERIENCE:
Head of the RBC Market Research Analytical Group
INGA MIKAELIAN
RUSSIAN MARKET OF DELIVERY AND GACTRONOMY
Director of Business Development in the ready-to-eat food Block "X5 Food"
BORIS MESHKOV
PARTNERSHIP AS A KEY POINT IN THE DEVELOPMENT OF THE READY-TO-EAT FOOD MARKET
Head of the ready-to-eat food department "Yandex Lavka"
MARIA DMITRIEVA
CDT OR HOW TO UNDERSTAND THAT YOU ARE DOING EVERYTHING RIGHT
The product manager of the ready-to-eat food Kitchen in the area
MICHAEL PARASHKIN
FORMATION OF ASSORTMENT RANGE AND DEVELOPMENT OF MENU OF READY-TO-EAT FOOD DELIVERY SERVICE. EXPERIENCE OF THE KITCHEN IN THE AREA
Founder of Uppetit company
ANTON DULOV
5 LIFE HACKS IN RTE FOOD PRODUCTION
Founder and owner of EvoPit company
SERGEY BESPYATOV
PRODUCTS "WITHOUT" - A SHORT-TERM TREND OR NEW REALITY? EVOPIT COMPANY EXPERIENCE
Co-founder and CEO of the ready-to-eat food delivery service justfood
SERGEY KOROLEV
HOW IS THE READY-TO-EAT FOOD MARKET CHANGING? AN INSIDE LOOK
Deputy General Director of Neftmagistral Holding for Operations, Director of the commercial kitchen on Varshavskoye Highway
EVGENY ZOTOV
COMPETENT FOOD ENGINEERING IS THE KEY TO A HIGH LEVEL OF PRODUCTION EFFICIENCY
Director of Business Development of Group of companies "Shokoladnitsa"
EVGENY PROKHOROV
THE EXPERIENCE OF "SHOKOLADNITSA" GROUP OF COMPANIES IN BUSINESS DIVERSIFICATION, BASED ON THE DEVELOPMENT OF PRODUCTION SITES
Head of Wholesale Sales Development Department of the Matur grocery chain
EKATERINA ALEXANDROVA
MY GRANDMOTHER'S BREAD IS IN THE TOP SALES
Sales Director of the Kolomenskoye Bakery and Confectionery complex
KIRILL ZASIMOV
WORKING STRATEGY WITH SEMI-FINISHED PRODUCTS
Founder of the Food Tim Group of companies, professional technologist, developer of ready-to-eat, ready-to-cook fish products, baby and diet food
OLESYA POPOVA
DEVELOPMENT OF CONSUMER CULTURE OF FINISHED FISH PRODUCTS IN RUSSIA
Executive chef of the Kitchen in the area
MAXIM KUZNETSOV
FORMATION OF ASSORTMENT RANGE AND DEVELOPMENT OF MENU OF READY-TO-EAT FOOD DELIVERY SERVICE. EXPERIENCE OF THE KITCHEN IN THE AREA
Marketing Director of the Siberian Collection brand
NATALIA ZHESTAREVA
NEW PRODUCTS IN THE FROZEN PRODUCTS CATEGORY – "BREAD AND CIRCUSES" CONCEPT
Founder and owner of the Food Factory Systems consulting group
IRINA KARYAKINA
CONSCIOUS ENGINEERING OF CONVEYOR PRODUCTION. ANALYSIS OF REAL CASES
Founder of the Mikhailik kitchen company and brand
DENIS MIKHAILIK
HOW TO OPEN UP WITHIN A PANDEMIC PERIOD AND DEVELOP FROM CRISIS TO CRISIS
Director of the NHL Retail company
SERGEY CHERNYSHEV
ANALYSIS OF THE TECHNOLOGICAL PROCESS: HOW TO REMOVE WEAK PARTS OF THE CHAIN
Top consultant of retail and food projects, Director of FoodRetail.club
ELENA VORONTSOVA
Technologist-engineer of the technological laboratory "Perfect Kitchen"
JULIA GUBAREVA
Head of innovative projects of the Torgovy Design company
MIKHAIL GORBACHEV
AT A SPEED OF 3000 PCS /H – IN-LINE PRODUCTION OF SANDWICHES. COMMERCIAL KITCHEN EXPERIENCE
FOR WHOM:
THE GOTOVO CONFERENCE IS CREATED FOR TOP MANAGERS, TECHNOLOGISTS, MARKETING SPECIALISTS OF PUBLIC CATERING ENTERPRISES:
  • COMMERCIAL KITCHENS, DARK KITCHEN
  • HORECA ENTERPRISES
  • FOOD MANUFACTURING UNITS
  • PRODUCERS, DEALERS, DISTRIBUTORS OF EQUIPMENT AND RAW MATERIALS
  • FOOD ENGINEERS AND SYSTEM INTEGRATORS

TIME OF INNOVATORS: Today, you do not need to be afraid to be the pathbreaker, you need to open a new page in the new realities of the industry among professionals.

HOW IT WAS IN 2024

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