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
Hygiene & cleaning
Signage and Equipment
- FOOD & BEVERAGE CORNER -
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!
THEY EXHIBIT ON THE FOOD & BEVERAGE CORNER
- INNOVATIONS BOOK -
Make the most of your visit and discover a summary of solutions that can meet your needs by leafing through the totally new EquipHotel innovation foodservice book.
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!
Zoom on: Ergo Cook / Ergo Room
The Paris regional health insurance office (Cramif) will be at EquipHotel, presenting an “Ergo Room” and “Ergo Cook”. What do these two teaching spaces designed by around fifteen partner organisations have in common? Their innovations to improve working conditions in the hospitality sector. The “Ergo Room” has systems to make it easier to lift a bed or change a duvet cover and even automatic dry steam cleaning. “Ergo Cook” promotes storage at a workstation; the dishwasher has a hood so that employees can work without bending down; the oven and hood are self-cleaning... This all makes a huge difference every day. These concrete solutions help prevent MSDs (musculoskeletal disorders) and limit medical leave.