Food Fair Magazine
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+ C-Store Insider
FIERA MILANO AND SEMARK ANNOUNCE HOST ARABIA
From the heart of Riyadh and for the first time in the Middle East, Fiera Milano and Semark announce Host Arabia: a pioneering event set to raise the bar in the hospitality industry.
Set to launch in Riyadh in 2026, the new trade fair Host Arabia will introduce to Saudi Arabia the successful format of HostMilano – the world’s foremost exhibition for professional hospitality, out-of-home, and retail sectors.
A Quick Refresher
on
In-House vs Third Party
The Good and
The Not-So-Good
Foodservice delivery platforms like Uber Eats, DoorDash, and Grubhub have historically used a variety of strategies to incentivize restaurants to partner with them, even though the associated fees can be high.
(3 min read)
Here are some of the key approaches.
The Good
1. Increased Visibility and Reach
2. Operational Convenience
3. Revenue Growth Opportunities
4. Flexible Fee Structures
5. Branding and Marketing
6. Operational and Financial Relief
7. Partnership for White-Label Solutions
8. Exclusive Opportunities
See something you like? Just click on the image to access the product site link.
NRA Chicago 2025
Food & Beverage Award Winners
-FABI at NRA 25
National Restaurant Show 24: Recap
NRA was especially busy this year! I have attended the show for a couple of decades now and and I feel like we have in many ways entered new territory with several significant trends emerging.
One is technology, with a focus on integrating AI and data analytics into foodservice management such as AI-driven menu recommendation to automated bartenders, robotic chefs and robotic servers. These technologies are designed to optimize operations, elevate diner experiences, and mitigate labor shortages through efficient solutions like automated food preparation and data-driven customer insights.
Non-alcoholic beverages, especially boba tea and other specialty drinks were ubiquitous, reflecting the strong growth in the category particularly with Gen Z.
Sustainability remains a paramount focus, with exhibitors showcasing plant-based and more pragmatic sustenance, as well as green technology innovations aimed at mitigating the environmental impact of restaurant operations
The trends are clear and demonstrate the drive to innovation and sustainability, all aligning with diner's changing tastes.
-Chris Gudenzi
2024 National Restaurant Association Show® Draws
58,000 Foodservice Professionals with 6% Growth
Global Participation from 124 Countries and 9% Increase in Exhibit Space Highlight the Event’s Remarkable Success
(PR) National Restaurant Association Restaurant, Hotel-Motel Show®
wrapped up Tuesday at Chicago's McCormick Place, reaffirming its status as the premier event for the foodservice industry. The Show attracted more than 58,000 foodservice professionals from across the United States and around the globe, representing 124 countries. The Show saw a 6% increase in total attendance—with 22% international growth—compared to last year, highlighting its growing influence and importance within the industry. With a 9% increase in exhibit space compared to 2023, the Show floor provided a comprehensive platform for industry professionals to connect and collaborate.
“The 2024 National Restaurant Association Show has once again proven to be the cornerstone event for foodservice professionals worldwide,” said Tom Cindric, President of Exhibitions for Informa Connect Foodservice. “This year’s Show not only showcased the latest innovations and trends but also provided an unmatched platform for networking, education, and inspiration. We are proud to lead the industry in bringing together such a diverse and dynamic group of professionals who are driving the future of foodservice.”
Photo: NRA
Better Earth states that 90% of their front of house
products, once disposed, turns to compost in 90 days.
Juan, CEO of Bear Robotics, provides a cost benefit
analysis for restaurant robotics.
Why does drinking out of a cup or glass taste better than drinking out of a can? This is answered as well as other benefirs if this clever low profile bar device useed by Heineken among others.
Calcana makes state of the art Infrared Patio Heaters..
A fast growing baked goods business that is entirely free of refined sugar. The product line includes a signature cinnamon bun, .
MIWE is a 100 year old Pizza Oven manufacturer
offering a large line of traditional and next gen
combi-ovens.
A very well established business since 1953
and ressponsible for creating the first gas char-broiler.
Renson is from Belgium, specializing in unique spaces such as pergolas, and lounges as well as ventilation systems.
FF-Talk
Capt. Ken's for well established ready serve.
Diversified Foods delivers next gen shelf stable dairy.
NSF and why their safety certification makes a
difference to your bottom line.
Multi-award winning oil treatment which will save
30 to 50% on your oil expediture.
Photo: NRA
2024 NRA SHOW HIGHLIGHTS
Show Floor
The Show floor buzzed with energy and excitement. Decision-makers from leading restaurants and foodservice operations converged to discover the latest products, technologies, and solutions. The Show boasted over 2,240 exhibitors, with 34% being first-time participants, reflecting a 6% overall growth from the 2024 event. The Show floor spanned over 723,400 square feet—over 12 football fields—offering attendees the opportunity to explore products and services across more than 900 categories.
“This Show has completely elevated our business for wholesale and direct to restaurants and bars,” Aimée Sedky, co-founder and owner of Mockly and first-time exhibitor, shared her experience. “I could not recommend it more. It's just so rare that you get to meet so many decision-makers in one place. I feel like we got right to the people that matter and that's been really huge.”
This year, several key trends stood out on the Show floor, reflecting the evolving consumer demands for seamless customer service, convenience, and memorable experiences. One major trend was the focus on flavor experiences, with restaurants embracing global flavors, playful plating, and health-conscious options to captivate consumers. Another prominent trend was the integration of technology to enhance convenience, including AI-driven solutions such as voice assistants that enhance customer service, kitchen equipment with built-in sensors that free up staff, as well as innovations in AI-generated plant-based food development. Sustainability continued to be a critical focus, with many exhibitors highlighting eco-friendly products and zero-waste initiatives that set new standards for food production. Additionally, the rise of snacking as a response to changing consumer lifestyles was evident, with a variety of convenient and indulgent snack options on display.
Chef José Andrés was the keynote speaker at NRA 24.
His message? Restaurants should find purpose! "We are anchors of hope" he sytates and that it is not up to someone else to create change, it is you and I.
He also touches on World Central Kitchen and the loss of life in Gaza by those working in his kitchen there. Also speaking on their purpose mission are
Chef Rochini Dey on empowering female restaurateurs to come together and Chef Tigit Reda on fund raising for people diplaced by war in Ethiopia. Food remains at the core of all the Chefs mission for a larger change.
...from the archives
Spring 2016
Next Host Milano is October 17 - 21, 2025
HostMilano and Consorzio SIPAN join forces
to revamp MIPPP - Milano Pane Pizza Pasta,
the new international bakery reference
– Bringing to life an international reference in bakery events, and filling a representation gap in in Europe, by making Italian excellence and foreign players meet with a wider audience of operators –from global buyers to artisans from Italian regions.
This is the aim of the agreement signed between Fiera Milano Spa, the organizer of HostMilano, the world’s leading event in professional hospitality and food retail – at fieramilano in Rho from 17 to 21October 2025 – and Consorzio SIPAN, the consortium that will bring the leading Italian companies in systems and technologies for the White Art in the exhibition’s historic dedicated area, MIPPP – Milano Pane Pizza Pasta.
A combination revamping MIPPP as an international bakery reference
The participation of member companies will consolidate an already rich parterre of top Italian and foreign players flanked by the most interesting emerging, niche and excellent companies, thus bringing even greater attention to next-generation technologies such as automations and sustainable solutions.
The revamped MIPPP – Milano Pane Pizza Pasta will allow exhibitors to intercept new targets of Italian and foreign visitors in the food retail, large-scale retail and out-of-home markets, while it will add value to novel geographies with a strong tradition, such as Southern Italy: suffice it to say that South and Islands are the territory with the most bakeries in the country, over 2,800 compared to less than 2,500 in the second densest, the Northwest (source: Businesscoot).
Andrea Gaibazzi, President of Consorzio SIPAN, commented: “Italy hasn’t had so far a truly international bakery-focused event. HostMilano’s global leadership in Ho.Re.Ca. allows us to reach out to players from different sectors and markets, which increasingly see bakery as a cross-industry factor in food retail: for a wide range of operators, from artisans to small industries, this will be a unique opportunity to discover innovative technologies to develop their business.”
In addition to the exhibition part, MIPPP will also feature its own top-notch reference event in the event schedule in progress in all sectors, which will share data, trends and education through show-cooking moments and speeches by industry leaders.
A new business opportunity for a growing sector
For operators of all sizes, the revamped MIPPP – Milan Pane Pizza Pasta will represent an unmissable business opportunity in a fast-growing industry: the world market for bread and bakery products is estimated at $500 billion and it is expected to grow annually by 6.37 percent by 2028, reaching $640 billion (source: Statista Market Insights; Exactitude). In 2027, Europe alone will be worth $272 billion – more than half of the current global total – thanks to a 3.2 percent CAGR (source: Analytics Research Consulting).
As for retail sales alone, the worldwide value exceeds $218 billion and will reach $291 billion in 2030: sales are distributed in similar proportions (about 30 percent each) among large-scale retail, bakeries and online (source: CMI).
Looking at the Italian market, 46,000 companies generated revenues for €13 billion euros in 2023. Over 24,000 bakeries exist in Italy, about 20,000 being workshops and 4,100 retail outlets, producing a total of 216 tons of industrial bread and 1.5 million tons of fresh bread (source: AIBI; FIPE).
Promotion starts today
The agreement with Consorzio SIPAN, and the consequent reshuffle of MIPPP, will be presented with specific events in conjunction with the most important international appointments as part of Road to Host 2025: the journey toward the next edition featuring networking opportunities with a special focus on North and South America, Europe, Gulf countries and the Far East.
After the recent dates in Toronto and Chicago, the next stops include Denmark and Turkey in Europe; Riyadh, Jeddah, Dubai and Qatar in the Middle East; Singapore, Japan and China in Asia; Montreal, Las Vegas, Colorado Springs and Atlanta in North America; and Brazil and Mexico in Latin America.
To date, more than 900 companies are already registered to Host 2025, with about 400 of them (44 percent) from overseas.
For updated information: www.host.fieramilano, @HostMilano, #HostMilano.
Press
Milan, 19 June 2024
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Yosi is the CEO of RIpples and he discusses the benefits of beverage imprinting.
Pastry Fashion
Cécile
Farkas
Moritel
Our interview with
Cecil Farkas Moritel.
Food Fair: When did your passion for food begin? Any big influencers? What is your training? The street, the Institute or Mom or Dad!?
Cecil: It comes from a family tradition linked to gastronomy but my vocation came relatively late after 10 years working in fashion. But my perseverance and passion for pastry enabled me to acquire an excellent education in some of the best places like Pascal Caffet.
Gunter Wilhelm
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About Us
For the love of the business of making good food.
The Food Show Channel
& Food Fair Magazine
Covering all retail food service, hotel and cafe.
For food pros and the home chef,
we deliver expos from around the world to your office or
home big screen.
Publishing in foodservice b2b
since 2005.
