Gastronomy is part of the experience economy. In today’s competitive culture of mass tourism and media influenced tastes, the forms and manifestations of hotels and restaurants are determined not by marketing strategies and target group segmentation but by those who can add value to their businesses. Hoteliers and restaurateurs need to serve premium food and beverages as a means to build guest satisfaction and bolster revenue. This is not as simple as it initially appears, as crucial to this effort is the support of vendors in achieving the consistent quality discerning guests expect and will be prepared to pay a premium for.
In recent years, a growing emphasis has been placed on tourism experiences and attractions related to food. In many cases eating out while on holiday includes the ‘consumption’ of a local heritage, comparable to what is experienced when visiting historical sites and museums. Despite this increasing attention, however, systematic research on the subject has been nearly absent. Tourism and Gastronomy addresses this by drawing together a group of international experts in order to develop a better understanding of the role, development and future of gastronomy and culinary heritage in tourism. Particular attention is paid to the relationship between the forces of globalization, localization and the use of gastronomy and to food as a source of regional and national identity, and a source of economic development.
For three days (October 11th to 13th) the GTW GastroTageWest at Messe Essen are the meeting point for the gastro scene in North Rhine-Westphalia. The range of around 200 exhibitors is divided into the three major areas of food and beverages, furnishings, equipment and IT organization as well as kitchen technology, home and operating technology. Visitors will find new products here, can make contacts with suppliers and service providers, get independent information and be inspired for daily work in their own company. In addition, various trend topics are in focus and for the first time the SFC Street Food Convention takes place within the GTW. Metro Germany is the premium partner of GastoTageWest.
In the BBQ lounge , the focus is on different smokers and grills and the question of which gastro concept and which grill is the right one. In addition to the preparation, the origin of the meat and meatless alternatives play an increasingly important role. The generic term sustainability includes the vegetarian and vegan diet, but also the rearing, procurement and holistic processing of meat.
The ” Cook and Chill Forum ” by Coldline, Convotherm and Komet will present the right devices for cooling, shock freezing, freezing and gentle thawing during live demonstrations.
In their own special area, visitors will find everything for their outdoor catering , from parasols to windscreens, radiant heaters and weatherproof furniture. With ever milder winters and long warm summers, the outdoor area is becoming increasingly important for many innkeepers for generating sales. The trade fair GastroTageWest shows individual design ideas and new concepts.
There are new products from the beverage area and fresh ideas for the bar in the liquid area . Creative drinks such as lemonades, mixed drinks, craft beers and gins are on offer.
The coffee roaster supplies everything you need for the correct preparation and marketing of coffee. The coffee trends are dynamic: after filter coffee comes cold brewed coffee, after cold brewed coffee comes nitro coffee – various experts, for example from the roaster guild or from regional roasters, show the trends in coffee and provide information like coffee becomes an important source of revenue in the catering trade.
Start-ups meet in the GastroNovum and present creative food trends and innovative concepts. In order to counteract the dying of bars, the trade fair GastroTageWest is looking for creative, regional and individual catering concepts in a competition. We are looking for fresh gastronomy ideas that enliven the scene in the Ruhr area. The best start-up idea with pot charm is rewarded with basic equipment for the company.
The food truck scene meets for the SFC Street Food Convention at GastroTagenWest. This opens up new target groups for both events. Most of the visitors to GastroTageWest are restaurateurs, hoteliers, cooks and community caterers. At the SFC Street Food Convention you will find additional special offers and food concepts. For SFC visitors, street food providers, food truckers and interested newcomers, there is an enlarged range of suppliers, service providers, equipment and holistic solutions for creative gastronomy concepts through the link with the trade fair GastroTageWest.
In addition to the trendy food trucks, the classic snack bar is still a popular place to go and the currywurst is already considered a cultural asset. The GastroTageWest are looking for the best currywurst of the pot in a competition.
The catering trade fair for the west of Germany will go into the next round from 11 to 13 October 2020: On three days, the GastroTageWest at Messe Essen will deliver products, ideas, concepts, solutions and the right equipment for the catering and hotel industry.
Restaurateurs, hoteliers, bar and café owners as well as cooks, snack operators, community caterers and food truckers will find everything they need for their daily work at the GastroTageWest trade fair.
The fair is also the ideal meeting point to meet colleagues, suppliers, service providers and dealers personally and to get inspiration for your own work.
As reported from previous years, orders were written in the first hours of the event. The dense range of offers around all areas of the hospitality industry and the condensed industry know-how of the 200 exhibitors were well received by the visitors. The presentation of METRO Germany, the coffee championships of the SCA (Specialty Coffee Association) and the focus of the offer on the subject of meat were at the forefront of visitor interest. But the exhibitors also impressed with new products and the latest trends in other areas, such as food & beverage, IT and services, furnishings and equipment or kitchen technology.
Project manager Stephan Dovern, AFAG Messen, takes a positive stock of this year’s fair: “Around ten percent more visitors than at the previous event show that the concept is working. The exhibitor was particularly impressed by the quality of the visitors. We are very optimistic that we can increase the positive development in the offer competence of the exhibitors and the decision-making competence of the trade visitors for the next event in order to firmly establish GastroTageWest as a West German industry meeting point. We are already in discussion with many exhibitors and partners in preparation for the 2020 fair. ”
The trade fair GastroTageWest will open its gates again. From October 11th to 13th, 2020, experts, including restaurateurs, hoteliers and bulk consumers, are invited to see and test the latest innovations and trends and to meet partners and colleagues.
The images and text displayed above are under the copyright law and authority of the holder of the event and image and will not be used for any marketing, financial and profiteering of any kind. The Goal of these articles are merely further publicity.