ARTOZA Lab 2025

From February 21st to 24th , ARTOZA Lab 2025 hosted targeted talks, informative sessions, and unique coffee championships. 

Well known speakers, digital marketing, and business management experts gathered for four days at Hall 2 to analyze the most important issues shaping the future of the sector.

Monday, February 24 

The last day of ARTOZA LAB 2025 once again confirmed the exhibition’s role as a reference point for bakery and pastry in Greece. The stage of Hall 2 hosted distinguished speakers who shared valuable knowledge and innovative approaches to key business issues, leaving a strong impression on the visitors. 

The day started with a talk by Panargyros Tritsarolis, Technical Bakery Consultant, who analyzed the topic “What’s Next? What the Next 10 Years Will Bring in Baking”. The speaker presented technological advancements and changes expected to affect industry, from raw materials to production processes and consumer behavior. The discussion focused on new trends such as automation, product customization, and a shift towards healthier options, providing valuable insights for industry professionals. 

Next, Dr. Konstantinos Sergopoulos, Professor at the University of West Attica, discussed the issue of “Red Flags in Hiring”. With a scientific approach and practical examples, he explained how employers can identify concerning signs in job candidates early on, avoiding hiring mistakes. He also provided advice on creating strong teams and promoting a healthy work environment. 

Following this, Vagia Dagga, Brand & Growth Partner at VAGIA, presented the topic “My Logo, My Rules: Proper Logo Design Only by Specialists”. She analyzed the importance of corporate identity, explaining how a well-designed logo can enhance a company’s recognition and competitiveness. She presented examples of successful designs and emphasized the importance of consistency and strategic thinking in branding. 

The day concluded with a highly interesting talk by Iyad Kayali, Regional Director of Green Destinations, on the topic “How Sustainable is Your Bakery/Pastry Shop”. The speaker discussed modern sustainability practices that can be implemented in industry businesses, focusing on reducing the environmental footprint, proper management of raw materials, and preference for recyclable packaging. He also highlighted the importance of consumer awareness and showcasing sustainable practices as a competitive advantage. 

With this dynamic and substantial conclusion, ARTOZA LAB 2025 left the audience with new knowledge, inspiration, and valuable professional prospects. 

Sunday, February 23

The third day of the ARTOZA Lab 2025 once again confirmed the importance of continuous education and awareness for industry professionals. Visitors had the opportunity to attend a series of dynamic speeches and presentations that covered key business issues, enhancing their knowledge and competitiveness.

The day started with Panos Moraitis, President of the Panhellenic Association of Mass Catering Equipment (SEEME), who analyzed the strategic importance of choosing the right catering equipment. Through his presentation, he highlighted the need for proper investments in equipment, which ensures the efficiency, quality, and sustainability of industry businesses.

Next, Leonidas Billis, Economist, Sales Consultant, and Author, presented practical tips for daily sales enhancement. Emphasizing customer behavior, effective communication, and upselling techniques, he highlighted the importance of the experience offered by a business beyond the product itself. Complaint management, the use of positive phrases, and proper telephone communication were some of the key points of his speech.

Following him was Dimitris Lazaridis, Founder of Alpha Nickolson, who highlighted the power of social media as a profitability tool. Through practical examples, he analyzed strategies that can turn a business’s digital presence into a strong growth factor.

The next topic concerned food photography and the impact of imagery on a product’s value. In an interesting panel, photographers Dimitris Tsitsos and Dimitris Kolios, under the coordination of Eleni Manika, Editor-in-Chief of SNACK & COFFEE magazine, discussed techniques that highlight a product, the role of lighting and composition, and the importance of a business’s visual identity.

A particularly critical issue, that of complaint management by generation and customer profile, was analyzed by Haris Lalatsis, Founder & Market Analyst of IERAX ANALYTICS. His presentation focused on the differentiation of customer needs and expectations, offering strategic approaches for each category. The day concluded with a speech by Elina Karamanou, Business Consultant and Co-Founder of Athens Financial Services, who provided valuable information about available funding programs in the bakery and pastry sector. Participants received clear instructions for the proper preparation of a funding application, maximizing the chances of approval.

After a full day of substantial presentations and interactive discussions, the ARTOZA Lab 2025 once again demonstrated its role as a reference point for professionals in baking, pastry, and mass catering.

Saturday, February 22

On the second day of the exhibition and during the ARTOZA lab program, the Hellenic Association of Food Technologists (HEL.A.F.T) held a workshop on the topic: “Technological approaches to artisanal bakery and confectionery”. The first part of the event was coordinated by Panagiotis Maniateas, General Secretary of HEL.A.F.T and the focus of the speeches was on technological approaches to artisanal bakery and confectionery. The opening was given by Food Technologist-President of HEL.A.F.T.- Plant Director-Product

Development, Lavdas Confectionery S.A. Mr. Ioannis Smarnakis, who spoke about alternative solutions in the production of sugar-free or sugar-free products.

Then Mr. Manolis Repanis, Agriculturist, Food Technologist, Quality Assurance Manager, KIKIZAS Mills, referred to durum wheat flour and its applications in bakery and confectionery. Subsequently, Mr. Panagiotis Tiligadis, Food Technologist, emphasized the importance of sustainable gastronomy with special reference to the incorporation of cereal beta-glucans in bakery products with the aim of improving their nutritional and organoleptic characteristics. Ms. Eva Kostantini, Biotechnologist MSc VIONOVA S.A. highlighted the main reasons why bread tasting can be used as a scientific tool to approach its quality. The program of the first part concluded with the speech of Ms. Eleftherias Evdaimon (Food Technologist MSc, AZELIS S.A.), who spoke about emulsifiers, enzymes and their use in bakery and confectionery products.

Coffee in bakery and confectionery

The second part of the event, coordinated by Food Technologist Ms. Nikoleta Kakolyri, had coffee as its central topic. The three main speakers, Mr. Michalis Orestidis, Food Technologist, technology and innovation consultant, Mr. Panagiotis Kakleas, Food Technologist, YDP Dimello Coffee and Mr. Nikiforos Tourloupis, Quality Assurance Manager at Coffee Island, spoke extensively about the importance of the popular beverage for bakery and confectionery businesses, emphasizing the combinations and opportunities that arise from the ability to sell coffee, alongside the store’s existing products.

Friday, February 21st  

In the first panel of the day, moderated by Eleni Manika, Editorial Director of SNACK & COFFEE magazine, the speakers analyzed the challenges and opportunities presented by the integration of coffee in bakeries. The panel participants were George Gioupakis, Sales Manager of HASKOS COFFEE & BEVERAGES, George Kyrtidis, Operation Manager of DELMOCCA SPECIALITY COFFEE and Michalis Sotiriou, Owner of DISTRETTO COFFEE ROASTERS. During the discussion, key issues were examined, such as staff training and the level of expertise required, equipment maintenance and ensuring coffee quality, the penetration of specialty coffee in the bakery market, coffee supplier selection criteria and the profitability of coffee investment, as well as strategies for retaining customers in a competitive environment. 

Then, Dimitris Fysarakis, Founder of PASTRYTECH.GR, presented the benefits of organizing and automating bakery and pastry businesses. His speech focused on saving time and more efficient resource management, quality stability and increased productivity, improving the profitability and quality of life of entrepreneurs, as well as the use of technology to automate processes and reduce costs. 

Subsequently, Petros Koralis, Sales Director, and Rania Apostolopoulou, Labor Consultant and Scientific Associate of Epsilon Net Group, analyzed developments in labor legislation and the transition to the digital era of businesses. They discussed digital employee card and electronic registration of leaves, the obligations of employees and employers in the new digital reality and the role of computerization in ensuring business compliance. 

Finally, George Papadogoulas, Professor at the University of West Attica, analyzed the dynamic relationship between customer expectations and the operational needs of bakery and confectionery businesses. His presentation focused on the importance of understanding consumer behavior and balancing the customer experience with the sustainability of the business. 

The first day of ARTOZA Lab 2025 concluded with intense interest and meaningful dialogue, laying the foundation for the following days full of innovative approaches and useful business knowledge.