Date is the marketing partner where Nordic hospitality builds its brands. The finest dining rooms, the chains with lines out the door, the hotels guests remember. Brand, marketing, PR. One house.
“Hospitality is the only industry where the product changes twice a day and the brand has to stay constant. That is a lot to carry, and we would love to carry it with you."
Krista Hakkarainen
Head of Partnerships
Trusted by the names that define local hospitality
Full House is a private evening that gathers Finland's restaurant industry into one room, the owners, chefs, press and partners who shape the scene. One night of conversation on where hospitality goes next, over a shared table and a good glass.
The whole industry, in one room.
The people who make Finnish hospitality what it is, in one place for one evening: from Michelin kitchens and hotels to the city's leading bistros, and the press and partners around them.
200+
Hospitaltiy Professionals
200+ restaurant & hotel owners, executive chefs and general managers from across Finland.
50+
Press & Influencers
50+ food and wine journalists, content creators and influencers who shape the conversation.
50+
Hospitaltiy Partners
50+ wine importers, suppliers and industry partners, and the introductions that follow.
Hospitality, out loud.
An evening on hospitality, marketing, branding and the future of the restaurant industry.
Matthias Diether (Estonia / Sweden) alongside Michelin-starred chefs from Finland.
A conversation on where fine dining is heading, and what the next Nordic generation will be judged by.
The Success of Bistros
Teemu Aura, Dani Hänninen, Johan Borgar and Kalle Tanner.
Four of the names behind the industry's biggest current trend on why the bistro won the room.
The Media Perspective
Venla Rossi, Helsingin Sanomat.
The view from the critic's table on Helsinki's dining scene, and what earns a place in the story.
The Value of Knowing Your Guests
The SevenRooms executive team, London, with Saku Tuominen and Kari Aihinen.
Why the booking system has become one of the most important decisions a modern restaurant makes.
More than a programme.
Years inside the hospitality industry turned our knowledge into instinct: we read a dining room the way its owner does, and feel a season turning before the numbers show it. Nothing needs explaining, so the work starts where others finish.
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