Host, the Ho.Re.Ca. trade fair, foodservice, retail, GDO and hotellerie

Date: October 10, 2017 | Category: Hotel, restaurants and bar supplies
Host, the Ho.Re.Ca. trade fair, foodservice, retail, GDO and hotellerie

Ice cream, pastry and coffee are intended to coexist to provide quality breaks to those who eat outside.

HostMilano returns to fill the aromas at the Milan Fairground, from October 20th to 24th. The fair is aimed at the entire Ho.Re.Ca., foodservice, retail, GDO and hotellerie sector. It aims to understand the best solutions for food processing, product selection (from raw materials to semi-finished products), design and furnishing of environments, lifestyle and different forms of reception.

The companies that participated in the exhibition are 593, coming from 41 countries. This marks a growth of 3% compared to last year.

According to a research by Fipe in 2016, 39 million Italians were eating a meal out of the house. In Italy, the catering business seems to have swollen sails with 325,000 active companies and a turnover of 51 billion euros. The entire concept of the restaurant and the bar of the future is reflected, creating environments with more and more accurate comfort for the ultimate in the well-being of guests.

Host Fair 2017The 2017 edition consecrates coexistence, in the same premises and rooms for the public, of pastry ice cream and coffee.

The absolute novelty of the 40th edition of Host is "The Experience Gallery", a multi-sensorial route that allows visitors to touch with their hand how much the ice cream and confectionery are synergistically combined with the coffee world.

Both sectors, pastry and coffee, are also physically united in this edition, as they will be housed in two linked pavilions on the 10th and 14th.

Great attention also to the design, they responded in 117 to the international call for project for the presentation of innovative ideas for building new experiences and new scenarios of use for hospitality. "10 designers for 100 projects" is HOSTthinking's call to give life to the future of catering. In the 21st they came to the semifinals that on August 30th declarated the 10 finalists.

A true design session will be dedicated to them during the fair.

Everything will be presented in the best of shows, featuring show-cooking, VIP guests, new internationally-presented chefs, tastings and conferences on topics that affect the whole chain.

The whole event is articulated so that it is a functional path for operators and professionals in the industry, so you do not waste your time and fully enjoy all the innovative detail that is being exhibited.

Alberta Barbagli


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This translation was done using Google Translate​

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