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Maiden Food & Hotel India ’18 expo creates appetite
The first edition of Food and Hotel India (FHIn) Expo was held on 5-7 September 2018. The venue of the appetitive event, organised by UBM India, was none other than the Sahara Hotel, Mumbai. The show witnessed over 60 exhibitors, some of whom include — Pascati Chocolates, Saimex Foods, Varahi, Pam Hygiene, among others. The expo also saw participation of 10 countries including Spain, USA, Thailand, Turkey, Switzerland, Canada, Peru, and UK among others.
The show enabled in creating appetite in the food and hotel trade industry in a way that has never been witnessed before. The show belonged to the top-tier category of over 20 market leading food and hospitality shows across 12 countries, organized in Asia by event organizers UBM Allworld. These include Food and Hotel Asia Singapore, HOFEX and Hotelex, etc.
Day 1 of the expo witnessed the ‘Hospitality Strategy Summit’ which in association with Odd Box aimed at developing optimal strategies towards building a better working culture, and to solve challenges faced during the development of the same. The summit comprised 4 tract events in 1 day, covering key topics of the hospitality industry such as – HOSPITALITY BEGINS AT HOME – Creating a thriving company culture; THE RISE OF THE SHARING ECONOMY – Has the hotel industry got a new ‘frenemy’; BRAND, OPERATIONS OR DESIGN – Who rules the roost?; EMBRACING THE HEALTH CONSCIOUS TRAVELER to name a few.
The expo also saw ProWein India, a three day event with a range of seminars, wine and spirit tastings, discussions and presentations focusing on sensory perception for wine, spirit and hospitality professionals. Prowein India was organised by UBM India & Messe Dusseldorf in Association with WSET (Wine and Spirit Education Trust) & All things NICE which is the world’s leading knowledge sharing platform for wine and spirits.
Day 2 and 3 had a line up of further interesting events such as a Hospitality Leaders Roundtable with the leaders from the hospitality industry that covered topics like the mid-market segment, the future hospitality pipeline in India and various challenges that the industry is currently facing. The expo also saw a MASTERCLASS on Kitchen Planning and Designing. This Masterclass was an interactive session that explained ideal kitchen design processes for Back and Front of the House Kitchens, design criteria for optimisation of kitchen space, high energy efficiency and food safety.
One of the highlights of the show was the ‘International Culinary Classic’ – supported and organized by IFCA (India Federation of Culinary Association) and WICA (West India Culinary Association), it was an inaugural Culinary Challenge that showcased elaborate dishes by top chefs categorizing into ‘Chocolate Showpiece’, ‘Plated Appetizers’, ‘Individual Plated Desserts’, ‘Bread Display’ and ‘Live Cooking’. To enhance the live cooking challenge, FHIn partnered with INTERPORC & USA Egg and Poultry Council for ingredients from Spain and US. Apart from these features, FHIn also witnessed business sessions and panel discussions on Vendor Hotel Relationships and Housekeeping seminars.