September 3, 2026
A great restaurant today is built on much more than excellent food. Its success depends on a well-thought-out concept, efficient operations, technology, people, and the ability to respond to guests’ changing expectations. When we had the opportunity to contribute to shaping this year’s Gastro Mach Summit 26 programme, we did not want to focus solely on individual gastronomic trends, but rather on the entire ecosystem of modern hospitality. Alongside chefs, the programme therefore gives a voice to architects, technology experts and managers. After all, this is how successful gastronomy works today – it is no longer created in the kitchen alone.
Four main programme blocks, three parallel tracks at Gastro Mach Summit 26
The four main programme blocks follow a deliberate sequence. In fact, they mirror the life cycle of every successful gastronomic concept – from its initial design and day-to-day management to the question of how to remain successful in the years ahead.
Efficiency & Design
The first block, "Efficiency isn't run, it's designed" highlights something that is often overlooked in gastronomy: a restaurant’s profitability does not begin with preparing food or serving guests, but much earlier – with the design of the space, operational processes and the concept itself. This is precisely why we consider the participation of Livit, the world’s largest company specialising in the design of hospitality concepts, with more than 16,000 projects across 45 countries, particularly interesting. Miguel Chilleron, Director of AI & Design, will demonstrate practical applications of artificial intelligence (AI) in restaurant and hotel design, while Jed Hernandez, Design & Creative Lead, will explore how concepts are created that combine operational efficiency with a powerful guest experience.
Sci-Tech
If we had to choose the one topic currently transforming gastronomy – and far beyond it – at the fastest pace, it would probably be AI. This is precisely why AI is not confined to a single presentation this year, but runs throughout the entire programme. In our view, this clearly demonstrates that it is no longer simply a trend, but an integral part of the modern world and modern gastronomy. This is also what makes the second block, Sci-Tech, particularly compelling. It will present AI, data and emerging technologies not as some distant future, but as practical tools that can already be used in the everyday operation of restaurants. Gastronomy is entering an era in which the ability to work with technology will become just as important as working with high-quality ingredients.
Future of Gastronomy
Equally relevant will be the panel discussion "How Gastronomy will change in five years", bringing together people who have been shaping the gastronomic sector for many years. What changes await restaurants? How will guests’ expectations evolve? And what should operators start preparing for today? In our view, discussions around questions such as these are among the most valuable things a professional conference can offer.
Longevity & Personalised Nutrition
Another particularly interesting addition is the Longevity & Personalised Nutrition block. Just a few years ago, this was a niche topic; today, it is becoming an increasingly prominent part of conversations about the future of gastronomy. Food is no longer seen solely as a source of pleasure – more and more guests also expect it to support their health, longevity and overall vitality. We believe this trend will significantly influence both restaurant concepts and their menus in the years ahead.
Beyond the conference programme, the Summit will also feature professional Masterclasses, Chef Talks, food zones and extensive networking opportunities. Chefs, restaurateurs, hotel managers, architects, technology companies and suppliers will all come together in one place. And it is precisely these cross-disciplinary encounters that, in our experience, often give rise to the most interesting ideas.
The stage will also welcome Miroslav Lekeš, holder of the Gault&Millau guide licence for the Czech Republic, Slovakia, Hungary and Italy; experienced manager Ján Bartík of RATIONAL Czech Republic; and Martin Staněk, Corporate Chef at Gastro Mach. Expert Chef Talks and Masterclasses will be led by respected figures from Czech gastronomy, Tomáš Kalina and Tomáš Popp, while Jakub Urban will host the event.
As the official Credibility Partner, we are pleased to be part of a project that looks at gastronomy not only through the lens of the kitchen, but as an industry where business, technology, design, innovation and people come together. We believe this broad perspective is one of the greatest strengths of this year’s Gastro Mach Summit 26.
The programme will continue to expand with additional speakers and topics. If you want to be part of the inspiring discussions that will help shape the future of Czech gastronomy in the years ahead, we recommend securing your place as soon as possible by purchase of your tickets HERE.
For further information, the detailed programme and the latest line-up of guests and speakers, visit the official Gastro Mach Summit 26 website.
We look forward to seeing you there!
