From 8 to 12 February 2019, Ambiente will offer an important trading platform for companies specialising in the HoReCa (hotel, restaurant and catering) market – a growing segment which is increasing in importance year on year.
Any manufacturers that supply china, cutlery, etc. to large places, such as hotels, restaurants and catering companies, must pay careful attention to the structuring of their business. Nowadays that doesn’t just mean producing good quality. It’s also a matter of large quantities.
It’s equally important for manufacturers to have an international presence and to tailor their stock to the latest trends in catering. “The most recent trends in both food and tableware are having an increasing impact on the HoReCa segment,” says Thomas Kastl, Director of Ambiente Dining. “More and more suppliers are taking this into account and are therefore providing contemporary products which make all the difference at a hotel, restaurant or café, so that a visit becomes a special experience.”
Ambiente, the world’s leading trade fair, is the best place for HoReCa suppliers and customers to meet face to face. This is where they can find inspiration for their businesses and get up-to-date on the latest developments.
Ambiente spotted the HoReCa growth potential early on. Both national and international exhibitors and visitors value it as a promising platform where they can present themselves and network with others.
“For us as a 100% HoReCa supplier, Ambiente is an essential platform for presenting the latest products to our customers, meeting potential business partners and initiating future projects,”, says Erbil Askan, CEO, Bonna Ev Gerecleri San. Tic. Ltd. Sti.
Reinhold Pott, Managing Partner, Assheuer + Pott GmbH & Co. KG, will also be exhibiting at Ambiente again in 2019. “We present our brand worldwide at trade fairs – and Ambiente is our No. 1. We meet retailers from over sixty countries at Frankfurt. At the last event we were able to make new contacts from Central America and the Caribbean.”
Further growth in the HoReCa segment is also predicted by Birgit Dubberke, Head of Marketing, BHS Tabletop: “The HoReCa market is on the up. The guests are different, they want to feel more emotionally involved and this is reflected in the restaurants and hotels as well as in the food. This can be seen at Ambiente. The demand is there.“
Even before the trade fair has officially started, visitors can find out which companies specialise in HoReCa using the online exhibitor search function. At the trade fair itself visitors will be able to use the Contract Business Guide in 2019 again, so that they can navigate around the halls and find out the exact locations of HoReCa exhibitors. All companies in this segment will have signs on their stands, indicating that they are HoReCa specialists.
One major highlight will be the third HoReCa Get-together on the first day of the trade fair, bringing together manufacturers, planners, investors and consultants. It’s worth dropping by for many reasons: Professor Charles Spence, a gastrophysicist from Oxford University, will be giving an exciting keynote talk about the interaction of our senses when we’re eating and drinking. He’ll be explaining, for instance, how the colour of the plate can affect our perception of the food.
The evening will offer a a perfect opportunity to exchange ideas about the latest developments and to get to know one another. To sign up for the Get-Together contact: horeca@messefrankfurt.com.
