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2025 F&B trade shows: Where tomorrow’s ideas are born

By: Reading Time: 5 Minutes

Imagine stepping into a room bursting with energy and creativity, a place where everyone’s passionate about the same thing you are: the future of hospitality and catering. F&B trade shows are a great opportunity to network with like-minded people and get inspired. These are the don’t-miss events in 2025.

Meat-free bratwurst, alcohol-free parties, robots covering for skilled-worker shortages. Making it in today’s hospitality and catering industry means thinking one step ahead, never standing still. But how do you prepare for something as unpredictable as the future? And where do tomorrow’s ideas come from? In our experience, they don’t develop in an office, at a desk, staring at a laptop screen. They start through conversations with the best restaurateurs, hoteliers, decision-makers and visionaries the industry has to offer. F&B trade shows all over the world bring those people together to shape the future of the food and beverage industry. Sound interesting? Because they are.

People walking in an exhibition hall

Image: AdobeStock | engel.ac

If you want to be part of the action, circle these in your calendar in red.

Sirha Lyon

When: January 23-27, 2025
Where: Lyon, France

What better way for restaurateurs, hoteliers, start-up owners and young talents to kick off the New Year than by attending one of the world’s biggest F&B trade shows? Sirha Lyon visitors have five full days to explore around 4,700 exhibits showcasing brands and products from near and far? Five whole days for food and beverage professionals to explore around 140,000 m² packed with the latest trends, sustainable solutions, and pioneering technologies – or present their own innovations and demonstrate how they’ll change the industry in the coming years.

But the icing on the cake at this F&B trade show – literally, in some cases – are unique chef competitions like the Coupe du Monde de la Pâtisserie and the legendary Bocuse d’Or, where a top-notch jury selects the world’s best chefs every two years.

 

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Ein Beitrag geteilt von Sirha Lyon (@sirha_lyon)

Madrid Fusión

When: January 27-29, 2025
Where: Madrid, Spain

“My cooking career’s divided into before Madrid Fusión and after it,” said Saõ Paulo chef Alex Atala at the 20th anniversary of the world’s most important F&B trade show. “Our restaurant, D.O.M., was suddenly on the international radar.” Legendary chef Joan Roca strikes a similar tone: “Without Madrid Fusión, we wouldn’t be what we are today.”

Just over 23 years ago, the Madrid Fusión culinary trade fair was established as a platform for innovative Spanish chefs to show the public what they do. And why. Top chefs from around the world have been making the annual pilgrimage to Madrid ever since, eager to learn from one another and find new inspiration. Cooking demonstrations took center stage in the early years, but nowadays the conversation is more about fundamental questions like customer expectations and restaurant innovation. The best chefs on the planet serve up answers – seasoned with cutting-edge techniques, ingredients, and food trends.

A patisserie stand at a trade fair, with a chef in the background

Image: AdobeStock | sebastien rabany

Internorga

When: March 14-18, 2025
Where: Hamburg, Germany

A few halls are already booked solid, so if you’re hoping to present yourself and your company at Internorga in 2025, there’s no time to waste! The F&B trade show is a meeting point for bigwigs and promising newcomers, offering high-caliber panel discussions, industry competitions, and numerous platforms for exchanging ideas and making valuable connections.

Internorga is a must for innovative companies, too. “The cooking shows we do here put us closer to our customers, and all those conversations help us find out what else we can do to spark their excitement,” says Thomas Pfeiffer, Managing Director of RATIONAL Germany. The best example of Internorga’s innovative power is the Newcomers Area; among others, the 2024 trade show featured the Hamburg-based start-up The Raging Pig Company, whose vegan pork alternatives include a classic German bratwurst made of peas, mushrooms, and wheat. A lot’s happened in the meantime: their products are now available in restaurants and canteens all over Germany.

 

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Ein Beitrag geteilt von INTERNORGA (@internorga)

Sial Canada

When: April 29 to May 1, 2025
Where: Toronto, Canada

“On our first day, we had the Sial Fromage cheese competition, with 231 varieties from eight different countries,” a cheese producer enthuses when asked about the most recent edition of Sial Canada. Another participant brought her olive oil to Olive d’Or, where a specialist jury judged it alongside competitor entries from all over the world. The Sial Innovation competition, meanwhile, honored not only food innovations but breakthroughs in the non-food sector, such as packaging.

For more than 20 years, Sial Canada has been a hotspot for consumers, retailers, and manufacturers as well as a reliable source of inspiration for the agricultural and food industry. Considered one of North America’s most important F&B trade shows, Sial Canada is known for showcasing groundbreaking food technologies, packaging innovations and sustainability solutions. Visitors and exhibitors benefit from an international network, as the renowned trade show is also held in cities like Paris, Shanghai, Dubai, and Montreal.

 

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Ein Beitrag geteilt von SIAL Canada (@sial_canada)

National Restaurant Association Show

When: May 17-20, 2025
Where: Chicago, USA

What do the managing director of a supermarket and gourmet shop in the Caribbean, the food & beverage director at a chic Canadian resort and an Australian meat producer rep have in common? They all attended the National Restaurant Association Show and came up with ideas that made their businesses more successful – short- and long-term.

In fact, the Western world’s largest F&B trade fair covers every aspect of the F&B industry, no matter how small – connecting people with products, experts, brands, and groundbreaking innovations. Interactive lectures and workshops, tastings and flavor explosions round it all off. So what happens in at the National Restaurant Show in Chicago definitely doesn’t stay in Chicago. Far from it: It’s carried out into the world, where it influences our future eating habits and how our food is produced.

Rolling Pin Convention

When: May 26-27, 2025
Where: Graz, Austria

“The Rolling Pin Convention is like Fashion Week for chefs,” Michelin-starred chef Tim Raue raves. “It’s where the trends of the future are introduced.” Indeed, What started as a small event in Vienna around ten years ago is now one of Europe’s largest and most important F&B trade shows. Exceptional chefs, vintners, and sommeliers pour in from every corner of the globe, ready to share their secrets with the public, to offer a glimpse into the future of hospitality and catering while giving tips and strategies for the industry’s most pressing issues. Above all, however, they get things cooking in every sense of the word with a blend of culinary demonstrations, inspiring talks and practical workshops. The exhibition hall was bursting at the seams last year, and the organizers have even higher expectations for this year’s Rolling Pin Convention: “2025 will be epic,” they assure us.

Food fairs 2024 - Rolling Pin Convention

Image: Rolling Pin

Alles für den Gast

When: November 8-11, 2025
Where: Salzburg, Austria

After the trade show is before the trade show. No sooner had the final curtain fell on the 54th annual “Alles für den Gast,” the last of the 711 exhibitors and 35,000-plus visitors exited the venue, than the Salzburg organizers began planning next year’s event – soaring on the wings of success.

GAST Salzburg is already very well-established among restaurateurs and hoteliers who are actively working on current or future challenges and exploring the latest trends, products, start-ups, and concepts. Even so, the event always manages to roll out new ideas. The 2024 edition pitted outstanding talents against one another as they demonstrated their artistry in the “Compote Complote” pastry competition. The beverage sector, meanwhile, featured a new “No & Low Alcohol” area, which is bound to make future reappearances. Why? “Alcohol-free indulgence and quality are here to stay,” says Frank Spängler, the initiator of the area. We’ll raise a glass to that with a clear conscience.

We wish you all an inspiring 2025 F&B trade show season full of impressive culinary experiences!

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