New ideas for the food service and out-of-home markets
Getting out of one's own four walls: More and more people are eating away from home. The food service and out-of-home markets are expanding correspondingly. But what are the drivers? On the one hand, the increasing mobility of the consumers. The "on the go" generation is permanently out and about and searching for ways to feed themselves fast and simply, but they are also looking for diversity. Classic mealtimes are thus continually losing significance.
On the one hand, in our increasingly active and eventful world, the desire for culinary experiences and formats is rising: National cuisines are being offered, exotic dishes from other parts of the globe are popular and there is a growing readiness to experiment and combine unusual ingredients.
Increased demand and increased expectations
Whether a snack café or food truck, whether fast food providers or exquisite restaurants, whether a delivery service or a stationary food service concept: The growing demand is also leading to the expectations and demands of the guests increasing. First and foremost, comes the desire for a sustainable and healthy diet, which ideally shouldn't merely be reflected in the offer of products, but also in the ambiance, furnishing or packing. Individual eating habits - from vegetarian and vegan food through to "free-from" offers - should be taken into account just as much as high-quality ingredients, natural preparation and the transparency of all ingredients and nutrients.
The digitalisation is also changing the out-of-home market
Finally, the digitalisation is also pushing many developments. For instance in the case of the delivery services (or restaurants that offer their menus for order): the guests expect their food to be delivered fast, fresh and to any location. The live tracking - what is the status of the order? - is also taking on greater importance. However, smart digitalisation also enables internal processes, whether in terms of the goods management, power supply or cold chain, to be managed and monitored efficiently.
Discover ideas for new opportunities
The challenges are tough, but the chances are good. As the world's largest food and beverage trade fair, Anuga provides all of the experts and decision-makers from the food service and out-of-home markets with inspiring solutions and ideas for the future - with the globally available offer of food and beverages as well as outstanding events for an intensive exchange and knowledge transfer.
The highlights of Anuga 2019:
- As one of 10 trade shows under one roof, the Anuga Culinary Concepts is one of the leading industry platforms for the out-of-home market. Around 15 exhibitors present their solutions, concepts and new products for the equipment, technology and cuisine.
The finalists of the Chef of the Year & Patissier of the Year competitions
- A popular crowd-puller is the Anuga Culinary Stage in Hall 7. It unites entertainment and cooking skills and offers cooking shows, lectures and product presentations every day, on themes such as the digitalisation in the food service or the creative implementation of frozen products. The highlights will include once again the professional competitions " Patissier of the Year "and " Chef of the Year ". The full programme of the Anuga Culinary Stage is available here .
- The DEHOGA Food Service Marketplace , which is jointly organised by the German Association DEHOGA and Koelnmesse, has long since become an institution at Anuga. In Hall 7, experts inform themselves about the trends and the latest developments of the industry – the perfect platform for networking and innovative offers for the out-of-home market. Furthermore, the taste ambassador and sommelier, Claudia Stern, will present an innovative F&B concept, several agenda items focus on political and culinary themes.
- On the first three days of the trade fair, the Anuga FoodService Power Breakfast is being held for the 5thtime in succession from 11:00 a.m. to 12:00 noon respectively on the DEHOGA Food Service Marketplace. The international trade magazine, FoodService Europe & Middle East, and Koelnmesse are inviting people to attend an inspiring series of lectures featuring top speakers – which is free for all Anuga visitors. For example, on 5 October Jerzy Tymofiejew, Chief Development Officer at Amrest Holding, will talk about the challenges that the company has to deal with in terms of expansion and organisation. Vivid best practice insights await the visitors on 6 October as well, when Andreas Karlsson, Chief Operating Officer of Sticks'n'Sushi, talks about current developments. Jochen Pinsker, Senior Vice President Foodservice Europe of the NPD Group, will convey valuable cognitions about international breakfast habits as well as the development and backgrounds of the global breakfast business within the food service industry on 7 October. The market research company operates in 16 countries and has been analysing consumer behaviour within the out-of-home market for over 40 years.
- dehogadigitalday : In a practice-related and industry-relevant round, digital experts and food service professionals will talk about the added values of digital solutions - from online reservations, to procurement and quality management, through to innovative till and payment systems on the Anuga Culinary Stage on 5 October.
- The Professional Food Service Forum organised by the hospitality industry initiative group of DEHOGA brings together entrepreneurs, decision-makers and players of the gastronomy, food service and hotel and restaurant supplier industries. With between 700 and 800 participants and first-class speakers all of the visitors can look forward to a stimulating programme, which combines expertise and networking in the best way possible. One of the emotional highlights: the 18th National Trainee Award, which is presented to the best young talents from the system catering sector.