New trends and habits are shaking up the way people eat in restaurants. On the one hand, delivery and “click & collect” are on the rise. On the other, carving and flambéing in front of guests are making a comeback.
The same is true for institutional catering, where people are looking to integrate organic food, experimenting with farm-to-table and short supply chains, including more vegetarian dishes and rethinking meals for the elderly. Everything is changing, including equipment, utensils, accessories, and packaging, with new innovations and increasing awareness of obsolescence and recycling issues.
- Kitchen equipment
- Coffee making, sommellerie, bars & vending machines
- Food products
- F&B Corner
- Hygiene & cleaning
New trends and habits are shaking up the way people eat in restaurants.
The need for innovation, new products and new appeal is growing...
Hospitality is the real trend incubator!
Foodservice Equipment Design Awards
EquipHotel and FCSI France join forces to launch the first edition of the Foodservice Equipment Design Awards
In a world where hundreds of products and designs are launched every year, the Foodservice Equipment Design Awards were born out of a desire to highlight the best designs and well-designed kitchen equipment whether displayed in the front or back of the house of an establishment. Open to all Foodservice and Coffee making, wine & bar exhibitors at the EquipHotel trade show, the competition offers a new and innovative space for expression!
Ergonomics space: Ergo Cook
The CRAMIF is offering a pavilion bringing together companies whose aim is to provide a practical response to occupational health issues.
A showcase pavilion in Pavilion 4 of the EquipHotel exhibition will feature a real-life demonstration of innovative equipment, offering visitors a preventive solution to all types of workplace accident and a real opportunity to discover practical solutions for preventing MSDs (Musculoskeletal Disorders), improving working conditions for teams and combating sick leave.