The F&B market continues to grow and suggests good prospects
Food is a basic human need. Nowadays, in order to give a solution to the catering industry and to events and groups, the F&B (food and beverage) is a broad concept present in our daily lives. Accordingly, it has developed an important area of economic activity.
In 2015, the F&B services reinforced the recovery trend that began the previous year with a turnover of 3.255 million euros, a 3% increase. The forecasts are even more propitious, pushed by the development of the economic activity.
The gastronomic culture is trendy. Some of the highest rated TV programs have chefs as their star performers, restaurants awarded with Michelin stars earn popularity, public is increasingly aware of their feeding habits and choose their preferred diet, there is an increase in quality labeled products available in the high street and the consumption of local food products… This is reflected in the trends in the events industry, which spends a significant part of the budget on F&B, this is one of the keys to getting excellent client feedback and enhancing the delegate and attendee experience at the event.
We can say that: the gastronomic world is enjoying a sweet moment in its evolution right now. The momentum is in the business, but also in its most creative aspect and future projection. It has powerful spotlights regarding innovation that articulate a sector at the forefront of modernity. According to Maria Bertó, director of F&B CCIB, “after the success and consolidation of the haute cuisine, as well as the popularization of the taste for new experiences, we leave difficult years behind to come into a golden age in the sector, assuming a constant renewal and future challenges”.
SIRHA 2017, the worldwide event in F&B
As the centre of this boom stands SIRHA, the benchmark show for the worldwide food service, organized by GL events. Professionals from the catering and hospitality industry eagerly await its celebration every two years in Lyon. The next edition (from 21st to 25th January 2017) has already been presented in major European cities and portends an exceptional line-up. Many actions enshrined to innovation join the major cuisine contests (Bocuse d’Or, World Pastry Cup, International Catering Cup). Figures are frenzy: 190.000 visitors, 3.000 exhibitors, 135 countries represented, 1.600 daily activities, 1.000 journalists, 20.000 chefs … A must-attend event!