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Written by Cindy Salcedo
September 10, 2025

Entre Panes 2025: a convention that left its mark on the gastronomic industry

The days August 26 and 27, 2025 was experienced in Bogotá an experience that brought together businessmen, chefs, entrepreneurs and food lovers at the convention. Between Loavesa space dedicated to sharing trends, ideas and projects around the culinary world.

Over the course of two days, attendees enjoyed inspiring talks, demonstrations and conversations that made it clear where the restaurant and food business sector is headed in the region.

The first day opened with fresh proposals on innovation in cuisine and business models, while the second day was marked by presentations that generated great expectation. Among them was the presentation by chef Adán Bustos, who spoke on "The authentic American flavor", highlighting the cultural influence of U.S. cuisine on the Latin American market.

Another of the most talked-about areas was the conference of Susana Arango of the group Cero Pollitofocused on how to create digital communities that drive the growth of restaurants. Subsequently, the panel "Mastermind: Gastronomic Trends" brought together voices such as Daniel Kaplan (Artak Group - Takami), Santiago Arango (Los Valientes) and Marcela Morales (Adepan), who shared their vision for the future of the sector. The event was closed with two inspiring talks: Juan David Guevara, chef manager and Unilever Food Solutions Andean & CAM regional demand generation, presented "Menus of the Future", while Alejandro Escallón, founder of B.Eatstold the story of his entrepreneurial journey with "It all started with a hamburger".

Below, I will share some tips from the experts on the subject:

Tuesday, August 26 - The start of a gastronomic and business revolution

Sergio Victoria - CEO and founder GIG Latam

Topic: Market trends among breads

The future of gastronomy lies in understanding what the customer wants today and what he does not yet know he will need tomorrow.

  1. Listen to the consumer as if he were your partner: his opinion is the roadmap for your growth.
  2. Anticipate the trend: don't wait until something is in fashion to join it, be the first to do it.
  3. Don't sell products, sell experiences: a loaf of bread can be just bread, or it can be an unforgettable memory.

Lorenzo Mazuera - Bicono Operations Manager

Subject: How to sell 36,000 hamburgers in a week, without dying in the attempt

Success is not in the quantity you sell, but in the ability to sustain the operation without losing quality.

  1. Standard equals trust: every customer should feel that they always receive the same.
  2. Take care of your team like you take care of your brand: they are the invisible engine behind the numbers.
  3. Logistics is silent marketing: the best campaign is to deliver what is promised.

Nicolás Díaz and María Isabel Ruíz - USMEF Colombia

Subject: The pig's best kept secret

Pork, well worked, can be a gold mine for the gastronomic sector.

  1. Know your product in depth: details make the difference against the competition.
  2. Educate your customer: when he understands what you consume, he appreciates your proposal more.
  3. Sustainability sells: the new generation of customers rewards responsible brands.

Catalina Lozano - CEO Randys

Topic: Podcast: A different model to keep us alive

Catalina explained how to transform a digital channel into a business survival tool.

  1. Your voice is your brand: connect emotionally before selling.
  2. Create community before customers: sales are a consequence of trust.
  3. Be authentic, not perfect: vulnerability connects more than perfection.

Gustavo Tomé - Gastronomy Consultant

Topic: GastronomIA: optimize or disappear.

Artificial intelligence has arrived in the kitchen and in business management.

  1. Automate the repetitive: free up time for what does generate value.
  2. Decide with data, not hunches.
  3. Innovation is not optional, it is survival.

Juan Roldán - Restaurateur of Restaurants

Topic: How to take your brand to the next level

Success is not about growing fast, but about growing with purpose.

  1. Build brand, not just business.
  2. Purpose sells more than advertising.
  3. Make your story inspire before your product seduces.

Esteban Talero - Sales director Goldfish

Topic: Trends in influencer marketing

The power of digital recommendation is the new word of mouth.

  1. Choose influence, not followers: 100 engaged fans are worth more than 100,000 indifferent ones.
  2. Make authentic collaborations: falsehood kills trust.
  3. Integrate the influencer's story with that of your brand.

Pilar Amorocho - CEO of Qbano

Subject: Qbano: a delightful success story

Qbano's story proves that brands that adapt survive.

  1. Never underestimate tradition: the taste of tradition can be your differentiator.
  2. Change without losing your essence.
  3. A loyal customer is your best investor.

Closing Mastermind: Mariana Villegas, Héctor Orozco, David Orozco y Silvana Villegas

Topic: Learning to lead and decide in the gastronomic business.

  1. Leadership is demonstrated in crisis, not in abundance.
  2. Deciding quickly is not improvising, it is trusting your preparation.
  3. Creativity is also managed as a business.

Wednesday, August 27 - Trends and the future of the gastronomic business

Carlos Jamaica and Óscar Bejarano - Zaion Agency

Subject: Artificial intelligence in the gastronomic business

With practical examples and visionary insights, they showed how AI is opening up new possibilities for innovation, creativity and business evolution in the industry.

  1. AI does not replace the human, it empowers it.
  2. Use technology to get closer to, not further away from, your customer.
  3. If you don't adopt AI today, it will be too late tomorrow.

Pablo Velez - CEO and Co-founder Home Burgers

Subject: Simple works

His message highlighted the importance of getting back to the essence, simplifying processes and focusing on what is truly essential to achieve impact and growth in projects.

  1. Simplicity is synonymous with power.
  2. Simple things are remembered, complex things are forgotten
  3. Focus on doing few things, but better than anyone else.

Efrain Ramirez - Certified Angus Beef & Atlantic Foods

Subject: The hamburger that resuscitates restaurants.

A proposal that shows how a well-designed product can become the engine of renewal and success for gastronomic businesses in crisis.

  1. A good product can save a bad business.
  2. Differentiate yourself through quality, not price.
  3. Make your menu star shine and drag the other sales.

Juan David Carrillo - Element 4K Group

Subject: Podcast: Grupo Elemento 4K (Osk - La Lucha)

He explained how this idea was born and how it has become an example of teamwork, perseverance and creativity to make its way and leave its mark in the gastronomic sector.

  1. Storytelling is the new marketing.
  2. Be consistent, even when no one listens to you.
  3. Brands with their own voice become opinion leaders.

Adán Bustos - Chef

Subject: The authentic American flavor

He inspired the audience with his vision of authentic American flavor, showing how cuisine can be a bridge between cultures and a way to convey passion, history and authenticity in every bite.

  1. Flavor is your identity.
  2. Don't copy, adapt and make it your own.
  3. A recipe with a story sells more than a pretty dish.

Susana Arango - Zero Chicken Group

Topic: How to create a digital community for the growth of your restaurant.

With practical examples, he showed the importance of connecting with customers in networks and building authentic relationships that transform into loyalty and growth.

  1. A loyal community is worth more than a million-dollar campaign.
  2. Listen, talk and respond: interaction is the basis of trust.
  3. Useful content connects more than beautiful content.

Daniel Kaplan (Takami), Santiago Arango (Los Valientes), Marcela Morales (Adepan)

Topic: Mastermind: Gastronomic Trends

Together they shared their vision on the changes that are transforming the sector, from product innovation to new ways of connecting with the consumer, making it clear that the future of gastronomy is written with creativity and adaptation.

  1. The future of gastronomy lies in the diversity of proposals.
  2. Collaborations build more than competition.
  3. To innovate is to take a risk, but not to do so is to die.

Juan David Guevara - Unilever Food Solutions

Subject: Menus of the future

He highlighted how sustainability, innovation and new consumer demands are leading the way towards more responsible and creative gastronomic proposals adapted to global trends.

  1. Menus should be flexible, just like the modern consumer.
  2. Health and sustainability are the new global trend.
  3. The menu is the mirror of your company's philosophy.

Alejandro Escallón - Founder B.Eats

Subject: It all started with a hamburger.

He shared the story of his project ¨it all started with a hamburger¨. His talk showed how a simple idea can be transformed into an innovative and successful concept when combined with passion, vision and perseverance.

  1. A small start-up can grow into a large empire.
  2. Believe in your idea even when others doubt.
  3. Early failure is the fuel for future success.

Final reflection

Entre Panes 2025 was not only a business meeting, but also a celebration of innovation and passion for gastronomy, making it clear that the industry continues to evolve and that the ideas shared over these two days will set the course for many future projects.

Entre Panes was a reminder that gastronomic businesses are more than recipes: they are dreams, discipline and strategic vision.

Each tip shared is a spark that, if you choose to apply it, can ignite your own path to success.

The convention concluded with a networking space called "Meet and drinks", where participants were able to share experiences, create connections and explore strategic alliances in a close and friendly atmosphere.

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