Pavilion 4

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.



Professional kitchen equipment

Coffee making, wine & bar

Food products


Hygiene & cleaning



Disposable items

Signage and Equipment


Discover all our « Foodservice » exhibitors


Thematic tours to optimise your visit

These tours make it easier for you to find your way around the fairs and to find the products and services that are relevant to you within the exhibitors' offer.

Zoom on the visiting tour "Resto France Experts"

Resto France Experts is offering specific EquipHotel visitor guides for restaurant and hotel professionals with a specific kitchen design project.




Experiential Areas

Zoom on: 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!