From Babbi to Berto's, passing through Carpigani and Jordao, Host2021 was a winning bet. Between seeing old customers again and new prospects on the horizon.

The hundreds of events at the fair aroused interest and gave some answers on the future, while the championships crowned the best in the world in exciting challenges, in the presen ...

Top Italian and international players all agree: the future will pass from the combination of innovation, sustainability and digitalization of professional equipment.

Over 1200 exhibitors are expected in the Rho Fiera pavilions, including 435 from 43 foreign countries. During the days of the event, TUTTOFOOD and MEAT-TECH are also scheduled.

Companies speak: technology and sustainability are the drivers of every innovation, even in the machines and equipment that revolve around the world of coffee. Because the customer ...

Not only in the Gelato Pastry, but also in the Furniture Technology Table supply chain, companies are moving in the same direction: attention to sustainability and energy savings.

From all over the world they will converge in Milan not only to find the latest product innovations, but also to have a look at the most current trends and exchange views on the pa ...

The three SCA championships, the Latte Art World Championships and the Italian Coffee Grand Prix, Iginio Massari and the luxury pastry shop, the best tiramisu in the world are just ...

From chefs to pastry chefs, from bakers to startuppers, the panorama of events includes masterclasses, cooking shows, international contests and in-depth seminars.

Live and in safety, finally. Here is everything you need to know to visit the 42nd edition: from how to access the pavilions to safety equipment, from the management of the exhibit ...

Flexibility, ease of cleaning, technology and, above all, an eco-friendly approach that marks the corporate strategy and processing techniques: these are the lines that are transfo ...

The kitchens of the New Normal will have high-performance ovens designed for 4.0 technology, without forgetting the remote managing of equipment, in line with the evolution of hi-t ...

The first major international HoReCa and retail fair for those who will come to Milan to purchase equipment and accessories for their business is a unique opportunity to meet top c ...

From Made in Italy abroad, the "top" exhibitors of Host2021 have only one recipe for the kitchens of the future: sustainability, technology and solutions capable of combining effic ...

Tomorrow's sweet solutions will already be on display in the Rho Fiera pavilions. With an eye to technology, but also to beauty and goodness.

At the fair, products and technologies, between IoT and sustainability, which are useful for facing the new course of the Coffee bean, which wants to present itself renewed and in ...

Managers, teachers, entrepreneurs and pastry masters all agree: the two keywords for the future of the sector are sustainability and hospitality, with a human face.

From the access to the halls to the safety equipment, from the management of the exhibition areas to the organization of catering services, this is how the exhibition will be organ ...

The general manager of the Asociación Mexicana de Restaurantes, Jacqueline Rosenzweig, analyzes critical issues and opportunities generated by the crisis, including delivery, renew ...

For all the winners, receiving recognition from a jury of experts is an indispensable trademark for being an innovative company.

In the fifth edition of the award, there were over 25 winners divided into three categories: Innovation SMART Label, Green SMART Label and SMART Label.

From the Gelato Pastry Shop to the professional catering, passing through the white art, the restart of the sector is staged at fieramilano.

Technology, attention to hygiene and product customization. The new trends of the award dedicated to innovation speak of the increasing attention towards sustainability and eco-fri ...

Lightness, linearity and machinery that help to obtain a healthier dessert are among the themes that will emerge at the top event "Pastry in the world by Iginio Massari": the word ...

From the purchase of tickets to safety equipment outside and inside the fair, here is everything you need to know to participate in the 42nd edition of the International Hospitalit ...

Technological but green materials, collections that invite us to waste less and that make the service lighter for those who work, renewed vintage and an eye to the takeaway market ...

From Smart Label to the SCA 2021 championships, from Iginio Massari to the Panettone World Championship, the appointment is at fiera milano during the five days of the event.

The championship, organized by the Academy of the Masters of Mother Yeast and Italian Panettone, will elect the best traditional artisan product in the world.

For the first time at the International Hospitality Exhibition, the SCA 2021 World Barista Championship, World Brewers Cup and World Cup Tasters Championship are also on the agenda ...

Eyes on the Italian coffee Grand Prix, Wlags Battle and Coffee Audition at Sic.

The great professionals of the sector share their know-how and challenge each other in classic and innovative preparations, while the world championships of Tiramisu debut.

Between tastings and cooking shows, the new format arrives: Slices - Pizza Culture for professionals. Seminars, demonstrations and debates organized by the magazine Pizza e Pasta I ...

Catering, where are you going? The reading of the future, on the threshold of the restart, will be given by the events of the highest level, including Smart labels and seminars, co ...

The president of Fipgc talks about the many events that the federation is preparing for Host21, starting with the Tiramisu and Pastry World Championship. Students, champions and pr ...

From the online ticket office to the protocols, passing through the changes in the exhibition area, the countdown for the 42nd edition of the event has begun

Here are the magnificent pastry chefs and experts who will take turns on the stage of the Grand Master in the five days of Host21. Previews by Fabrizio Galla, Luigi Odello and Davi ...

The CEO and the President of Hospitality Industry Network tell us how the world of the out-of-home is evolving: so many energy and various changes, many of which can be seen posit ...

The American market is asking for innovative solutions for takeaway and deliveries, a method that will continue to support catering even in presence: they will be among the novelti ...

A look at Colombian catering that looks beyond the difficulties by welcoming new ways: take away and ghost kitchen, but also sanitization, local ingredients, farm to table and sust ...

From the Americas to the Middle East, the Fiera Milano exhibition will be an unmissable event

To exploit the possible synergies between the world of agrifood and that of hospitality, the exhibition concept will focus on the idea of a "global supply chain"

At Host21, sectors that are getting a great deal of interest are looking for solutions to guarantee the highest quality and taste while containing the food cost and facilitating pr ...

A crucial edition is that of Host2021 for a sector, such as that of catering, in search of new solutions and, above all, of a new identity.

Sustainable packaging, new recipes and attention to the roasting of even small batches: coffee and tea are increasingly sought-after products that are taken care of at 360 degrees. ...

Coffee is transformed to meet new tastes and needs, extractions and combinations. But only at a live event is it possible to try and see the innovations of the sector at work.

Precious fabrics or perfect utensils that also stand out in the open kitchens and renovated mise en place: everything to meet the wishes of a customer who expects to find a special ...

Driven by the desire for open-air experiences, the outdoor furnishings offer innovative and sustainable solutions. Presented at HostMilano in the dedicated area, together with the ...

For everyone, the goal will be to take a closer look at news of the sector, but also to meet in person to build together the future of professional hospitality.

The event that will take place from 22 to 26 October, also thanks to TUTTOFOOD being held at the same time, is confirmed as the world place-to-be for the entire sector.

How has the center of world catering changed? Andrew Rigie of The NYC Hospitality Alliance tells us about it. Sustainability, refreshments and exhibitions held in presence remain t ...

Factories powered by renewable energy, eco-gas, recyclable and recycled materials, machinery attentive to energy consumption: as will be shown by the news at Host2021, today making ...

According to the ExportPlanning calculations, from today to 2024 all the Italian professional hospitality chains will be able to increase their market shares in Great Britain.

Despite the rising production costs and shipping delays, the UK's exit from the European Union hasn't stopped hospitality trade.

The attention to raw materials and bold workmanship, borrowed from haute cuisine. But also vegan and free from that come out of the niches and delight the general public. Ice cream ...

For the second edition of the Panettone World Championship organized by the Academy of the Masters of Mother Yeast and Italian Panettone, the final on 24 October will be in attenda ...

The editorial director of the magazines Progressive Content and FCSI’s Foodservice Consultant magazines tells us about his vision on catering for reopening and beyond.

From large companies producing machinery for its processing, up to the finished product. All under one roof, thanks to the simultaneous development of Host and TUTTOFOOD.

“Many companies will invest in better working environments, and better "coffee programs" than in the past, to reward their employees for the difficult months that many have experie ...

From artificial intelligence in large-scale distribution to the new, elegant cold rooms, nothing will remain the same.

Digitization, new approaches, sustainability and design will be addressed by protagonists of the hospitality world who will propose innovative case histories: every Monday in June, ...

Innovation in 2021 and beyond: a chat with Matteo Ingaramo, the scientific manager of Smart Label - Host Innovation Award, a prize that this year is even more visionary (and covete ...

Country Focus: this time we analyze the hospitality market of the two Alpine countries. Growth prospects for imports are good in all segments, from catering to furniture to coffee, ...

Local tourism is starting again even if the winter season is now over: so Austria and Switzerland are preparing for the “new normal”, with orders already resumed and new solutions ...

The key to everything, as the participants at a webinar organized by Fiera Milano underlined, lies in recognized certifications, suitable technologies and in the credibility of pro ...

The focus, for all companies, will be on elements such as creativity, innovation, attention to experience and food security.

The first online version of the International Travel Fair (BIT), from 12 to 14 May 2021, will present the ever closer links between hospitality, food, catering, local areas and tra ...

From 22 to 26 October, the International Hospitality Exhibition will be generating business and presenting innovations in new, safe formats – and with that all-important human touc ...

Creativity, sustainability and the human factor are the keys to starting up again and welcoming an increasingly attentive and demanding clientele.

Outdoor foodservice spaces are a way of increasing takings, catering to the needs of customers in search of open-air places by immersing them in an attractive leafy setting. It’s a ...

Interview with Anne Kothawala, President & CEO of CICC, the Convenience Industry Council of Canada, who explains how the industry coped with the situation last year and how it is p ...

Restaurants that are full and also busy thanks to delivery activities, hotels 60% full and a live-event fair show: people are clearly keen to get going again – and to feel comforta ...

All the advantages of A.I. were presented at a webinar organised by HostMilano, in collaboration Fiera Milano Media – Business International.

From menus to table bookings, from rider management to the cloud, the Ho.re.ca sector is becoming increasingly multi-channel and automated.

The results of a pandemic year, the optimism and the wish to look past it, the prospects for a relaunch: HostMilano talks to Marco Nocivelli and Andrea Salati Chiodini.

Advanced technology and sustainability are among the solutions companies have come up with to get the wind back in their sails. Here are some of the innovations we will see in Octo ...

While waiting for the future digital transformation of the sector, the coming months will see the coop-eration of starred chefs with the big brands of the hotel industry.

The new formats focus on the environment and digitisation, but without forgetting new types of rooms and larger common areas.

After the health emergency the association of 30,000 Canadian restaurateurs is thinking about how to sustain a "strong and resilient" recovery. President and CEO Todd Barclay talks ...

To meet tomorrow's challenges, hotels will have to invest not only in technology, but also in sustain-ability.

Whether in processes, services or products, the need for modernisation and social and lifestyle trends is moving in the “green” direction.

The pastry chefs attending the Host event will include masters from the five corners of the globe: USA, Asia and Europe included.

Sanitised air, takeaway meals, digital marketing and contactless, more sustainable technologies. The changes coming to a foodservice sector keen to keep up with the times.

The current trend is towards attracting “new” customers, with the focus on creating an inviting setting and offering food that is healthier and more sustainable.

A huge market that has grown considerably in recent years has good prospects for the future, thanks also to big advances in the delivery sector and the continued stability of fast ...

Multi-functionality, the ability to rapidly adapt menus and to respond to demands for sustainability: these are the guidelines American firms are following to help the foodservice ...

Healthier products and ever more advanced professional machines are changing the future of confectionery. The views of world-renowned pastry chef, Iginio Massari.

From tableware to professional machinery, companies have their sights firmly set on green products and a more personalised service.

The ho.re.ca and large-scale distribution sectors have been the subject of a number of cyber attacks over the past few months. Are companies doing enough to tackle the problem?

An industry that used to be slow at introducing innovation has had to quickly embrace new methods in order to survive. But what technologies will be adopted in 2021?

The Host Ambassadors look at the solutions adopted in their countries to tackle the situation now and in the future. And innovation will, inevitably, loom large.

New consumer patterns and the increasingly widespread use of technology have transformed the world of ho.re.ca. As a Deloitte report on Foodservice reveals.

In a webinar held ahead of the forthcoming edition of HOST Milano, a look at all the strategies needed to exploit the potential of digital trade in the Ho.re.ca sector.

Consumers have raised the bar on coffee enjoyed at home, and when they go back to drinking it at bars, will choose those that offer a premium product. But the future of coffee will ...

From virtuous behaviour to new production methods based on recycling and the use of renewable energy sources, sustainability can now combine ethical conduct with business requireme ...

The recovery will come, but it will need to be carefully planned. The world of catering is resilient and end customers have every intention to go on eating out in 2021. An analysis ...

The International Coffee Show will, as ever, be a golden opportunity to learn new skills, discover the latest ideas and follow all the excitement of contests between the world’s be ...

The two closely connected events will now take place simultaneously from 22 to 26 October 2021, thus creating a truly unmissable moment: uniquely comprehensive and international.

After the big changes of 2020, which saw an acceleration in trends already taking place, 2021 will be a year of recovery in which it will be necessary to follow new business flows, ...

As the world’s third largest importer of green coffee and the third largest exporter, Italy is widely recognised as the home of coffee. Now things are also developing on the domest ...

2020 saw a three-figure increase in home deliveries of gelato, ensuring that there was no interruption in customer relations. Now companies are gearing up to help gelato makers in ...

A green, zero-miles approach. Renewable energy, bean-to-cup brewing and star-rated establishments have in two decades turned the Nordic nation into one of the biggest coffee consum ...

In Denmark (and in Portugal) the latest technological developments know no bounds. The aim throughout is to cater to new consumer demands… and make things as easy as possible.

As more people brew coffee at home, different kinds of equipment have been developed to suit the coffee-drinking cultures of various countries. A range of ideas to suit a range of ...

The latest new ideas show that it is perfectly possible to create chilled cabinets for gelato and pastries that are both practical and stylish.

With its mix of business, trends, events and webinars, the world of professional hospitality never stops. A look at the big Milan fair whose next edition runs from 22 to 26 October ...

The association is focusing on recovery, and insisting on concrete measures such as tax credit for catering and hospitality businesses that invest in the purchase of capital goods ...

After seven years of growth, the foodservice sector will suffer a setback this year, but one mitigated by the diversification companies have in other segments, from health services ...

Spanish firms are gearing up to meet new demands in catering settings regarding hygiene, sustainability, reduction of costs and coverage of all supply channels, on and offline.

The country’s hardest-hit sectors are city hotel chains, while the pastry, ice cream and bakery sectors have fared better. Services will now have to be rethought in order to adapt ...

German firms have been coming up with projects, solutions and ideas to support all parts of the hospitality industry. Reliable and innovative equipment will help make the sector mo ...

Two Italian chefs, Francesco Dimonte and Davide Gardini, who took part in ‘The Risotto Quest’, explain how important it is to invest in cooking equipment.

When asked about the future challenges facing the hospitality sector, the chefs who took part in the Risotto Quest are in no doubt: yes to technology, but without losing sight of t ...

Healthy products, artisan preparations such as sourdough starters are taking hold everywhere, in India as in the USA, as the Host Ambassadors report from around the world.

Bakery is a hugely important and varied sector but also one that can bring reassurance and comfort when the going gets tough. At any time of the day from breakfast to dinner.

What changes are being seen in ingredients, equipment and packaging in order to better cater to clients’ needs? HostMilano buyers offer their thoughts.

The festive season is full of age-old traditions, but that does not need to exclude innovation and a variety of customs that come from elsewhere. The Host Ambassadors present Yulet ...

When it comes to professional machinery, there are now many solutions to make the oven more versatile and multi-functional.

In baking, pastry making and the catering business generally, the latest trend is towards machinery that is sustainable and energy efficient

Dubai was the setting for The Risotto Quest, a top-level challenge involving chefs from around the world who now work at 15 top restaurants in the city.

“Automatic” processes are not necessarily synonymous with touchless and remote-controlled procedures, as the latest solutions devised by Tagliavini and Vitella demonstrate.

Fiera Milano continues its efforts to provide professionals in the hospitality industry with the tools they need to deal with the challenges that lie ahead: on 23 November the focu ...

IoT and robotics are now well-established technologies that used to be found mainly in luxury restaurants and foodservice chains. Now they are likely to become more and more widesp ...

The world-famous pastry chef Iginio Massari joins five nationally and interna-tionally acclaimed representatives from the worlds of academia and design.

Ever more demanding customers want personalisation, flexibility and the ability to work at different times of the day: technology can help streamline the processes so that all thes ...

Complex functions and data analysis allow operators to simplify and stan-dardise processes and reduce costs. While keeping an eye on the loud and on safety.

The drive towards digitisation and industry 4.0 does not always bring with it an assessment of the associated risks, which can be anything from loss of data to IT fraud. Professor ...

The winners will be chosen by an international jury. At the last edition over 150 awards and 20 special awards were made.

Whether an application linked to the Internet of Things, or the virtuous reconversion of a production site, the trump card is the pursuit of quality.

Experts in the luxury sector point to the importance of getting better equipped to pick up on new opportunities. And for both sweet and savoury foods that means ensuring everything ...

Since June there has been a boom in bars and restaurants opening. A lot offering vegetarian options, mocktails and craft beers. But there are also 43 Michelin-starred restaurants.

Far from being a passing fashion fad, caring for the planet and the adoption of ethical approaches will characterise the hospitality industry for years to come.

Where does the bean come from? How was it processed? Was it grown in a way that was respectful of nature? These are some of the questions today’s coffee lovers are asking, say the ...

The world of desserts is in a new season where the accent is on “reduced” portions and on sustainability in the choice ingredients.

From condominium supermarkets to the big food stores of Dubai, new cold storage technologies are changing consumer habits around the world.

With an innovative format that combined speakers talking to audiences present at four luxury locations around the world, HOST Milano and TUTTOFOOD Milano launched a new way to broa ...

After the age of the “classics”, a new wave that uses coffee in mixology involves a greater awareness of the origin of the bean and its complexity.

Innovation is aimed at creating equipment that is ever more efficient and adaptable to the different origins of coffee, with a choice of settings… and a helping hand from IoT.

Creating safe workplaces with separate coffee corners behind the counter, energy saving and remotely controlled processes are some of the ideas cafés are working on as they plan fo ...

Eco-friendly innovation is also happening in France (Groupe SEB) and in Spain Spagna (Zummo), through a range of smart solutions and original ideas.

The two jury members will select the “smartest” solutions from among those competing at next year’s edition of HostMilano (at Fieramilano, from 22 to 26 October, 2021)

What trends will be seen in coffee drinking in the years to come? Experts Bergonzi, Lupi, Clemente and Cevenini give us their forecasts on Specialty, Latte Art and Cold Brew.

Immersive, simple, personalised and multi-channel: the event remains a physical experience but is now expanding online, and looking ahead to 2021 with the new Fiera Milano Platform ...

How has out-of-home eating changed, and what trends are emerging among consumers and producers as activities resume? We talked to the President of Fiac/Anima Confindustria.

App- and platform-based technology has accelerated the shift online of various functions, from menus and orders management to payment methods and marketing.

Companies continue to work on developing new styles, materials and colours, but are adapting their ideas to suit the new needs, and examining the commercial opportunities and servi ...

Health restrictions are getting tighter, and yet there is no shortage of new outlets in the capital’s still quite lively hospitality sector. From canal boats to outdoor seating and ...

Customers who are reluctant to go back into closed spaces as the colder weather arrives need to be reassured that everything is safe and also offers an inviting layout.

If outdoor covered extensions to bars and restaurants are well designed in keeping with the spirit of the place, they will attract customers. There are costs, but they have conside ...

The partnership programme with journalists, bloggers and influencers is back. The ambassadors will report on the very latest developments from across the globe on BeMyHost.

Breakfast and dinner services are doing well but lunches are not, because people are still working from home.

Allotments, roof gardens and “occupied” pavements: the French capital is rethinking the way space is used.

The market for home deliveries is growing rapidly and could reach 164.5 billion dollars by 2024.

Yes, the food has to be good, but better if accompanied by a musical, theatrical or cinematic experience.

The world of pastry making is looking for practical new ideas involving easy-to-use and ideally recyclable products, to help get them through the post-Covid period.

In Phase 3, there will be more and more natural pastry and gelato products with authentic, traditional flavours.

Healthy products, lots of fitness and less excess: the younger generations want a healthier future also in terms of the food they eat.

Three points of view, based on the deep expertise of the sectors of the three events, for a single strategic vision on the challenges that will await us.

AI is asserting itself in the fast-food sector and even starting to appear in more traditional forms of catering through apps and increasingly hi-tech delivery methods.

From the plantation to the bar, the coffee sector has been hard hit by the pandemic, by logistical difficulties and by low prices at source.

At the centre of the format, three key concepts surrounding high-end confectionery as activities resume: creativity, technology and human know-how.

More freedom, less waste and 100% natural ingredients.

It might seem hard to believe, but the word “pizza” first appeared on an official document in 997, three years before the first millennium (the year 1000).

Covid or no Covid, the world of gelato seems to be immune to crisis.

After weeks of lockdown, things are finally starting to open up again. With different timings depending on the situation, deserted cities have been coming back to life.

Delivery and takeaway services, innovation and know-how.

Restarting with delivery services, contactless procedures, the creation of new products, coffee supplies and campaigns to get consumers back into bars and restaurants.

What are the best air sanitisation systems and what guidelines should be followed for managing indoor spaces?

Personalised menus, digitalised data, robot waiters. How A.I. is revolutionising the world of hospitality.

New technologies, restyling: during lockdown the world of professional coffee-making equipment never stopped.

Now that the worst is over, the New Normal offers countless opportunities for those who know how to seize them.

The area recording the greatest increases, according to Osservatorio eCommerce B2c of MilanPolytechnic, was so-called eGrocery.

Washing and cleaning companies take centre stage as they help their clients reopen: here is what two are doing to support restaurateurs.

Matteo Figura of NPD Group provides an international snapshot of consumer demands and expectations as restaurants start to reopen.

The new post-pandemic era will be marked by a whole new approach to time and space.

A channel that was already on the rise is now likely to be an even more prominent feature of the foodservice industry for some time to come.

In its carefully controlled reopening, the focus is on monitoring public health and safety with e-commerce remaining fundamental: the view from Shanghai.

Staff and guest safety won’t be the only “musts” for the hospitality sector post Covid-19.