Paris (75) The director of the Food Hotel Tech show, which took place at the Paris Event Center on June 8 and 9, is pleased with the number of exhibitors present and the interest of visitors in the solutions offered.
“Half of the exhibitors have already signed up for the next editionwelcomes Karen Serfatydirector of the Food Hotel Tech show, which has just ended at the Paris Event Center (19th century). The number of visitors is good, but above all, the quality of visitors is exceptional. The aisles are full, which means people are coming to buy solutions, not just learn about trends.” For his 5e edition, on June 7 and 8, the show brought together more than 200 exhibitors including 65 start-ups and attracted more than 8,000 visitors.
A heightened interest after two years of health crisis, where technology has become omnipresent in everyone’s daily life: “Hoteliers and restaurateurs have realized how much their lives will change with technology, which frees people to deliver better service and improve the customer experience.” An essential point to overcome, at least in part, the staff shortages that the profession is currently facing.
“Stronger and more stable solutions”
The major feature of this edition highlighted solutions “more solid and more stable, which are less frightening to the people who integrate them into their company, says the director. In addition, today, end consumers know how to read a QR code, use their smartphone and use these technological solutions. This development is global, it would be stupid not to take advantage of it, especially since it benefits the wallet of the restaurateur or the hotelier.”
This edition was also distinguished by the presence of a ‘genius board’ bringing together experts from the catering, hotel and tech sectors: Gilles Maillet (Meta, Facebook, Instagram…), Berengere O (Big Mamma), Pauline Oster (Accor), Charles-Antoine Duron (Google), Thierry Veil (Bagelstein) – speaker at the show’s 20 conferences – and Melvina Sarfati El Grably (Deliveroo).
These conferences addressed the themes that currently drive the profession: corporate social and environmental responsibility, recruitment difficulties, progress in home automation at the service of the customer experience, new expectations and new behaviors of consumers in the catering and hotel industry, reservation and direct customer loyalty, delivery revolution… Karen Serfaty affirms it: “The big trend today is anything that will help restore productivity, free up staff time and improve service.” A trend that will perhaps be confirmed during the next editions, scheduled for March 2023 in Paris and October 2023 in Nice.