11th Edition of START-EAT-UP, at Recheio de Alfragide

START-EAT-UP | A complete experience combining kitchen, business, and consumer

Experiencing the restaurant business: From ingredients to experience.

The latest edition of START-EAT-UP brought a different and immersive approach to the restaurant sector, bringing together professionals, brands, and specialists in a format that combined content, experience, and real-world practice.

Held at Recheio's Alfragide store, this event stood out for going beyond the usual: it wasn't just about listening. It was about seeing, tasting, and feeling the future of the restaurant business.

Throughout a day divided into morning and afternoon, the event explored two major strategic axes: what happens inside the kitchen and how this translates into the consumer's experience.

 

A morning dedicated to the origin: kitchen, product, and creativity

The session began at 10:00 AM, with check-in and reception of participants, followed by a visit to the store, a first contact with the real ecosystem where many restaurant businesses source and structure their operations.

Panel 1 | The Kitchen and Ingredients for 2026

At 10:45 AM, the first panel brought to the center of the conversation what underlies everything: the kitchen.

Under the theme “The Kitchen and Ingredients for 2026”, participants included:

  • Hélio Gonçalves, Executive Chef at Orla & Isco
  • Carla Spironelo, Producer & Journalist at Nhami Umami
  • Fabiana Lopes, Head of Business Development at DIG-IN

The conversation covered emerging trends, new consumer demands, sustainability, ingredient selection, and the balance between creativity and operational efficiency.

It became clear that the kitchen of the future will be increasingly intelligent, conscious, and data-driven, without ever losing the identity and emotion that define the restaurant business.

 

(from left to right: Carla Spironelo, Nhami Umami; Chef Hélio Gonçalves,  Orla & Isco; Fabiana Lopes, DIG-IN)

 

Show cooking, cocktails, and sharing at the table

The morning culminated in an experiential moment with show cooking, cocktail pairing, and a buffet lunch, where theory and practice naturally intertwined.

More than a break, this was a moment of connection between participants, where ideas continued to be exchanged in a relaxed environment — precisely where many of the best conversations happen.

 

The afternoon: the consumer at the center of it all

After a reception at 2:15 PM and a new visit to the space, the afternoon focused outside the kitchen — on what truly validates any concept: the consumer experience.

Panel 2 | The Consumer Experience in 2026

At 3:00 PM, the second panel addressed the theme “The Consumer Experience in 2026”, with the participation of:

  • João Freitas, Commercial Director of HORECA at Recheio
  • Pedro Silva, Operations Manager at Street Smash Burger
  • Rui de Oliveira Raposo, Co-Founder & Managing Partner at Nómada Group
  • Luís Azeredo, Co-Founder at DIG-IN

The discussion focused on the evolution of customer expectations, the importance of operational consistency, and the role of technology in creating more personalized, seamless, and memorable experiences.

Between delivery, on-site consumption, and hybrid experiences, it became clear that the future lies with brands that can align operation, identity, and experience coherently.

(from left to right: Luís Azeredo, DIG-IN, Rui de Oliveira Raposo, NÓMADA Group, Pedro Silva, Street Smash Burgers; João Freitas, Recheio)

 

 

 

A signature START-EAT-UP finale

The event concluded with a different networking moment: a Mixology Bar with an exclusive “START-EAT-UP” cocktail.

More than symbolic, this moment reinforced what defines the project — creating memorable experiences while building community.

 

What this edition reinforced

This edition highlighted clear insights for those in the sector:

  • The kitchen remains the heart of the business — but it is evolving rapidly;
  • Ingredients, suppliers, and operations now play a strategic role;
  • The consumer experience is the real differentiating factor;
  • Technology and data are essential, but only make sense when applied to reality;
  • The future of catering is built at the intersection of product, operation, and experience.

 

Much more than an event

START-EAT-UP continues to establish itself as a platform that goes beyond content — it is a space where the sector meets, learns, and evolves together.

Each edition brings new perspectives, new formats, and new connections, but maintains the same purpose:

to empower the catering industry for the future, with real and applicable knowledge.

The future cannot be predicted.
It is built — at the table.

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