EWA Seminar: Gastronomy in Leisure Pools & Spas
Foto: adobe stock
(eap) On 12 and 13 January 2026, the European Waterpark Association (EWA) will launch its annual program with a seminar on the topic “Planning Gastronomy in Leisure Pools and Spas the Right Way: Trends, Menu Design, Goods Deployment, Price Calculation”. The seminar will take place at the hotel INNSiDE by Meliá Berlin Mitte and is aimed at managing directors, operations managers as well as heads of gastronomy and gastronomy staff.
The practice-oriented seminar addresses the question of how leisure pools and spas can operate pool gastronomy successfully from an economic perspective. The prerequisites for this are always the same: reasonable deployment of goods and personnel and solid price calculation, together with demand-oriented design of the food and beverage offering and service-oriented interaction with guests, are the decisive factors. Also, the seminar addresses current trends in gastronomy, e.g. the use of robotics, and experiences from system catering.
Insights into these focus topics will be provided, among others, by Harald Gabriel (GMF), Michael Kuriat (TNC Group Leipzig), Mst. Stefan Schreiber (SCHMIDT Saubere Arbeit), Hans Joachim Holst (Holst & Partner Betriebsberatungsgesellschaft für Gastronomie und Hotellerie) as well as Torsten Petersen (Family & Friends Gastro Service).
The detailed program can be found here (in German language). Registrations are possible for EWA members as well as for guests. ■
