News from the ISH 2025 trade fair, smart technologies, design innovations, and a theme that permeated the entire day – sustainability. During a press conference in June at LAUFEN space Prague, we showed journalists where the future of bathrooms is headed and gave them the opportunity to experience it themselves – from product presentations to sustainable catering that tasted as good as it looked.

 

Our work had begun long before the guests arrived. For our client LAUFEN, we designed and planned the entire concept of the event, aligned the theme with the latest news from the trade fair, and prepared a script so that the formal part would smoothly transition into the engaging line-up. We handled communication with the media, invitations, and guest registration, and prepared presentation materials and visual materials. We connected the space with the products so that they stood out in a real environment. Last but not least, we selected a catering supplier that perfectly fit into the sustainable concept. We supervised every detail on site – from technology and timing to service for journalists.

 

JOURNALISTS AND INFLUENCERS UNDER ONE ROOF

The event was not intended only for journalists – we also invited influencers who focus on design, architecture and sustainable lifestyle to LAUFEN space Prague. The joint meeting opened the door to further potential collaborations and showed that the topic of sustainability can bring different communities together. Ladislav Dvořák, General Director, and Iva Šedivá, Head of Marketing Communications, not only presented the brand’s latest news but also created a space for informal networking and an inspiring exchange of views between experts and content creators.

 

 

SUSTAINABILITY ON A PLATE

The formal part smoothly transitioned into the unforgettable experiences. The showroom space was filled with a mixture of fresh herbs, tasty vegetables and stories about where the food came from. The sustainable culinary experience was provided by the Nekoukey and Papey team who cook with local and seasonal ingredients, work without unnecessary waste and turn each course into a little story. The three-course menu was served to guests gradually, accompanied by a short talk about the origin of the ingredients, the method of preparation, and the idea of why this approach is important in gastronomy and in life. Serving the courses one at a time gave the whole event a relaxed pace and allowed guests to savor not only the taste but also the story behind each bite—while also reinforcing the main theme of the conference, that sustainability can be as inspiring as it is aesthetically appealing.

 

Guests left with a lot of new information and a desire to try out a few sustainable tips at home. And that was exactly our goal – for them to remember not only a presentation of products but also a great feeling about the whole event and an exceptional experience.

 

 

Photo: Archive LAUFEN a KNOWCOMM