professional day

PROFESSIONAL DAY FRIDAY 25TH OF APRIL

Helsinki Coffee Festival and Ice Cream and Chocolate Carnival's Professional Day will be held on Friday, April 25th, from 11 AM to 5 PM at Helsinki’s Cable Factory.

The speakers for the Professional Day will be announced later, but you can already register for the most inspiring day in the industry!

Professional Day is free for registered professionals.

You’ll have the chance to taste the widest range of new coffee, tea, kombucha, ice cream, and chocolate flavors in a unique festival atmosphere!

A diverse group of professionals will attend the event, including:

• _{Cafés, baristas, and café entrepreneurs.}

• _{Marketing, consulting, retail and restaurant industry professionals.}

• _{Students and teachers, particularly from food-related education.}

• _{Media representatives.}

‍

Why participate?

• Meet exhibitors and explore their products.

• Network with industry professionals and companies.

• Discover new trends and products.

• Explore partnership and business opportunities.

‍

Save the date now and register!

See the current list of exhibitors here:

companies attending Helsinki Coffee Festival

companies attendiNG ice cream and chocolate carnivalThe professional day is only for professionals working in the field of horeca, retail and catering, roasteries, ice-cream and chocolate manufacturers and brands, equipment suppliers as well as offices/companies, that value coffee culture. Also for horeca students that are over 18 years old.

‍

PROFESSIONAL DAY: NETWORKING AND DISCOVERIES IN A FESTIVAL ATMOSPHERE

We have compiled feedback from last year's Professional Day and summarized who attended and for what reasons. Most participants were professionals directly connected to the coffee industry or related sectors. Additionally, some attendees were looking for collaboration opportunities.

Attendee Profile
A diverse group of professionals attended the event, including:

• Cafés, baristas, and café entrepreneurs.
• Marketing, consulting, restaurant and hotel industry professionals.
• Students and teachers, particularly from the food industry sector.
• Media representatives.

‍

Key Reasons for Participation
The main reasons for attending were:

• Networking with industry professionals and businesses.
• Discovering new trends and products.
• Seeking business opportunities or potential partners.
• Showcasing their own brand or product.
  Some participants had specific goals, such as exploring potential collaborations.

‍

Highlights of the Event
Participants highlighted the following aspects as the best parts of the event:

• A vibrant and cozy atmosphere.
• High-quality coffee and diverse tastings (e.g., chocolates, teas, and ice creams).
• Opportunities to network and directly engage with industry leaders and exhibitors.
• A wide range of exhibitors and discovery of new trends.
• Special activities and programs.
• Sustainability initiatives, such as reusable cup systems, received positive feedback.

‍

Areas for Improvement
While the event received a lot of positive feedback, the following areas need development:

• Crowd Management:
  Some attendees experienced congestion, especially during peak hours.
  Improvement: The event duration has been extended, and this year’s Professional Day will run from 11 AM to 5 PM.
• Clearer Signage and Program Communication:
  Some visitors found it challenging to navigate the event and locate programs.
  Improvement: This year, efforts will be made to communicate the program more clearly and effectively.
• Consistency in Tasting Cups:
  While reusable cups were appreciated, some stands used disposable cups, leading to confusion.
  Improvement: Everyone are encouraged to use reusable cups to reduce disposable waste, with new solutions introduced this year. You can also bring your own cup to the Professional Day!
• Venue-related Issues:
  Noise levels made communication and following presentations difficult in certain areas.
  Improvement: Carefully curated DJs playing vinyl records are a key part of our festival's atmosphere. Studies show that music positively influences the experience and ambiance. This year, sound levels will be optimized according to the spaces.
• Business-oriented Approach:
  Participants expressed a desire for more business-focused content, especially for B2B needs.
  Improvement: More educational content, such as workshops, demos, and business-focused activities, will be included in the program this year.
• Entry Process:
  Some attendees found the entrance process confusing, with unclear instructions about queues and registration.
  Improvement: Enhancements include the introduction of QR code tickets for easier entry.

‍

Conclusion
The Helsinki Coffee Festival's Professional Day was highly appreciated for its lively atmosphere, diverse offerings, and networking opportunities. However, improvements in crowd management, communication, and program content could make the experience even smoother and more engaging for all participants. With these changes, the event can reach an even higher level.

Register for the professional day here!