Cyriacus Schultze

Cyriacus Schultze is an culinary expert on sales, brand and digital excellence in the B2B environment, helping companies optimize proven concepts, develop new strategies and transform their sales and service personnel into brand ambassadors to deliver an unforgettable brand experience to digital customers. He is also the founder of FOOD AND WINE CULTURE, a highly specialized boutique management consultancy for producers and retailers in the organic, wine, food and hospitality industry.

Cyriacus Schultze – His path to FOOD AND WINE CULTURE

„Culinary diversity / commitment / responsibility: That was the first thing that inspired him about first-class food, fair trade and organic food – at that time he had just got to know the Slow Food movement. Until then, he had been active in the management of the IT and robotics industry for more than 15 years and it was time for a radical change. Cyriacus Schultze wanted less high-tech and more purpose, sustainability and down-to-earthness in his life. The distribution of responsibly produced food and wine not only became a profession, but also a vocation and life task for which his whole heart has been beating ever since. The variety of facts, craftsmanship, natural cuisine, grown culture, the promotion of regional producer networks, international trade, the growing interest in organic food worldwide as well as the challenge to „get organic out of the niche“ fascinates him to this day.

From then on he worked in several great companies in the wine, coffee and food industry, gastronomy and hotel business, where he was able to pursue this passion – and at the same time open up interesting and new markets: Deep frozen snacks, organic oil, meat (introducing the nose-to-tail food movement to Germany), wine trade and wine marketing. However, in the long run his engagements did not give him the opportunity to participate in partnerships and so he left employment and founded his own consulting firm with pleasure in independence and freedom. The future belongs to the brave!

Topics and keynote excerpts from Cyriacus Schultze

Rethink food: pleasure, food culture and regional networks for the food trade, gastronomy and hotel business Society and nutrition, enjoyment, technology, regional value chains and the environment… never before have we taken such big steps forward and backward at the same time. To achieve this balancing act, not only to understand these circumstances, but to be able to apply them, we need a new understanding and a fresh look at the tension between innovation, tradition, quality and costs. Strategically founded, Cyriacus Schultze presents best practice examples from culinary experts and successful leaders in the food trade, gastronomy and hotel industry to show how customer loyalty works in times of the Internet, how you can sensitise guests, customers and employees without patronising them and which tools, strategies and instruments lead to success.

Successful strategies in online marketing for food and wine retailers In a village with 1000 inhabitants, can you be successful as a craft butcher? Is it possible to assert yourself as a „small“ wine merchant against Amazon, E-Bay and international wine portals? Run a profitable organic shop despite competition from large supermarkets or discounters? Still earning money in the coffee business? Clearly yes, as Cyriacus Schultze shows with many practical examples. In this exciting master class, you will learn how you are perceived on the Internet, how you can maintain your identity with courage and innovation, how you can generate a fanbase from your customers – and which mistakes you should absolutely avoid.

Organic bluff and food lies How can you see through the tricks of the food companies? Why won’t we be able to avoid nose-to-tail-eating, lab food and insects in our diet? What changes must we expect in the future between vegan madness, flexitarians and spiritual food? What long-term changes do we have to expect in our diet? In this entertaining lecture, culinary expert Cyriacus Schultze takes a look into the near future and presents international food trends and worldwide developments in the fields of nutrition, food production and culinary studies.

Further lecture titles of Cyriacus Schultze: · Healthy eating is not a luxury. On the contrary: it is affordable. · To good to go – avoiding food wastage · Genetic modified food and organic products under the microscope · Beautifully packaged – at what price? The colourful world of food packaging · Responsible food production – where to find it? · On the verge of profitability: the real success factors for restaurant owners · Sales success in the wine and food industry · Fit through a healthy diet? The vicious circle of malnutrition · Sugar – the sweet drug · Is genetic engineering too good to refuse? · Securing domestic raw materials through cooperation with regional producers

Cyriacus Schultze passionately speaks about current topics that move the industry for his target group (whether executives, sales staff, commercial employees, farmers, winegrowers, chefs or catering professionals): About enjoyment, food culture and the origin of daily food. But also about technical aspects such as successful online marketing or social media for companies. In his lectures, he approaches the respective topic from the perspective of long-term and sustainable development or trends. His approach is always „cross-referencing“: how does everyday life change through industry, how markets change through mentalities, how values change through culture? In doing so, he asks questions that inspire reflection, questions prefabricated patterns of thought, amuses with anecdotes – and above all generates optimism.