Together with Hostelco, the show forms the largest international platform for the hotel and catering industry.
Two months before it is held, the show dedicated to Food and Beverage outside the home at Alimentaria already has most of its exhibition space reserved and expects to bring together nearly 300 exhibitor companies, including a significant representation of European firms. In addition, at its next edition it will increase the number of international visitors, mainly from Europe and Latin America.
Restaurama 2020, which will be held at Alimentaria from 20 to 23 April in Fira de Barcelona’s Gran Via exhibition centre, will offer the best business opportunities for food companies targeting the Horeca channel, as well as the foodservice divisions of large multinationals. Two months before its opening, the show has already sold more than 92% of its exhibition space -nearly 9,700 m2 of the nearly 10,500 m2 planned-.
As Antoni Llorens, president of Restaurama and Serunión Elior, says, “Restaurama has established itself as a must for hotel and restaurant professionals, making it a European benchmark for the Horeca channel. Proof of this is its high participation and dynamism“.
Thus, firms such as Damm, Unilever, Coca-Cola, Europastry, Sosa Ingredients, Campofrío Food Group, Cacaolat, Guzmán Gastronomía, Comercial CBG, San Benedetto, Meritem, Kraft Heinz, Hijos de Rivera, IllyCaffè, Bridor, Mammafiore, Florette, Saula, Cafés Pont and Ice Cream Factory, among many others, will be showing their latest launches at the show, where the coffee, confectionery, beer and pre-cooked and frozen segments are gaining in importance.
The companies associated with the Spanish Hospitality Industry Confederation (CEHE), an organisation with which Alimentaria Exhibitions has a collaboration agreement to promote the show, will also be present. In addition, Sabor a Málaga and Comunidad de Madrid will bring together the participation of firms from their regions.
Higher levels of internationalization
The success of the previous editions of Restaurama has led to an increase in the participation of international exhibitors. Italy, France, Portugal, Germany and the Netherlands are the countries with the greatest presence at the show, although firms from Poland, Bulgaria, Mexico, the United States, the United Kingdom, Russia, Belarus, Cyprus, Slovenia and Romania will also be represented.
In addition, to meet the goal of increasing the percentage of international visitors, the organisers of Alimentaria invited 243 high-level professionals from the Horeca channel from 57 countries through its Hosted Buyers programme – with the support of ICEX España Exportación e Inversiones and the Spanish Food and Drink Industry Federation (FIAB) – representing 35% of its participants.
Sustainability and star chefs
The celebration of Alimentaria together with Hostelco for the second consecutive edition will once again offer the sector this great platform for the Horeca channel. The Restaurama and Hostelco shows will cover more than 30,000 m2 and are expected to bring together a total of around 800 exhibitor companies and 47,500 visitors from the Horeca channel.
This alliance will be very visible in The Experience Live Gastronomy, the area of Restaurama and Hostelco dedicated to live gastronomy. Its programme will highlight concepts such as sustainable cuisine, the territory, the producer-cook binomial, the recovery of traditions such as the casquería, research into the food of the future and Halal culinary proposals, among other trends.
More than 30 leading chefs will participate in The Experience to showcase their most genuine creations, balancing tradition and sustainability. Elena Arzak (Arzak ***), Paolo Casagrande (Lasarte ***), Oriol Castro y Eduard Xatruch (Disfrutar **), Fina Puigdevall (Les Cols **), Mario Sandoval (Coque **), Óscar Calleja (Annua **), Francis Paniego (El Portal de Echaurren **), Oscar Velasco (Santceloni **), Henrique Sá Pessoa ( Alma**, de Lisboa), Hideki Matsuhisa (Koy Shunka *), Macarena de Castro (Maca de Castro *), Nandu Jubany (Can Jubany *), Diego Gallegos (Sollo *), Begoña Rodrigo (La Salita *) y Marcos Morán (Casa Gerardo *) are some of the chefs who will develop their most avant-garde creations in workshops, showcookings, demonstrations and lectures from the six stages of this gastronomic space. A first-rate cast whose members have a total of 36 Michelin stars.
In this edition, collective catering will gain prominence with three round tables dedicated to the integration of Sustainable Development Goals (SDAs) in the sector, the safety chain for multi-allergic people in collectivities and food safety in the kitchen, and four showcookings focused on the introduction of vegetable protein in school menus, competition hospital menus, food for healthy aging and healthy dishes. In addition, The Experience will disseminate new products and proposals of interest to professionals in the sector, in conjunction with Alimentaria’s partners, collaborating organisations and exhibitors.
This area will once again be the setting for the finals of the Chef of the Year Competition – which is now in its eighth year and has an exceptional jury, presided over by Martín Berasategui, the chef with the most Michelin stars in Spain (12) and also including Jordi Cruz and Sebastian Frank, among others – and the Waiter of the Year Competition.
Adaptation to new consumer demands
The restaurant market in Spain grew by 2.1% in 2018, according to data from The NPD Group, supported mainly by local consumption of fast food and the boom in home delivery.
Currently, the restaurant sector has set itself the priority of moving towards a greater degree of sustainability in its processes and services and the personalisation of the offer. In the restaurant menus, which already inform about all the allergens and intolerances, there are more and more vegetarian, vegan and even halal or kosher options, to satisfy any kind of demand. On the other hand, a new concept is spreading in the sector, the “mercaurante”: supermarkets or food stores that offer food to take away or to consume in the same establishment, and that satisfy customers who no longer spend so much time cooking.