37th International Food and Hospitality event

בס"ד

VIGO wellness shots, credit: PR

Stier group, the organizer and initiator of the event, will host the 37th Food and Hospitality industries week between the 16-18 of November at the Tel Aviv Expo. This event serves as the leading and most important trade event for any food and hospitality business.

Over the course of three days, you'll encounter innovations in the food and beverages fields from Israel and around the world, innovations in technologies for the hospitality and retail industries, innovations in the pastry and confectionery industry, and enjoy meetings. 

All are used as a central stage for a professional meeting between all those involved in Israel's food and hospitality industries, the professional, and the institutional market.

So what can you expect to see there? Full details are in the article below.

Blade Landwer cafe, credit: PR

This year, there will be four professional exhibits at the same time:

Israfood exhibit, the Hotex exhibit, the Kitex exhibit, and the Bake & Cake exhibit.

Israfood: This is the largest international and professional food and beverages exhibition in Israel.

Hotex: This is the international exhibition for the hospitality, retail, and institutional market in Israel.

Kitex: This is the international exhibition of technologies, equipment, and services for the professional kitchen.

Bake and Cake: The international exhibition for equipment, materials, and baking products for the confectionary and bakery industry.

Gil Stier, CEO of the Stier group for organizing international conferences and exhibitions, said: "We are proud to hold this year the largest food industry event after two challenging years in the field. The audience is excited about the exhibit. And we, the organizers, are working to do everything we can to allow the audience to come and feel comfortable and safe in the exhibition. Therefore, the entrance to the complex will be only after presenting a standard Tav Yarok (aka "Green Pass"), all for everyone to meet again with their friends from the industry without fear."

Oabika Valrhona, credit: PR

Dozens of leading Israeli companies have already promised their participation in the significant event of the industry. Among them are Ferrero, Tishbi wines - Valrhona chocolate, Mr. cake - Callebaut chocolaate, Aminah, Poliva, Polyron, Kitchen Line, Kiroskayy Palbam, Landwer Cafe and many more.

This year, the technological changes are particularly noticeable due to the changes in a clearing which require the market to change its working methods and move forward to new technologies. And, of course, the development in using different applications for efficiency and ease of booking places in restaurants, T.A., hotel bookings and check-in, paying bills and more. You can find Caspit, Dangot, Comex, Verifone, Aviv cash register, and more among the participating companies.

acai sambazone, credit: PR

Micro Foam Milk Maker by TAIROB, credit: PR

In addition to the exhibits, professional events and conferences are planned:

On the first day of the exhibition, the 5th 2021 Israeli dessert championship is expected to occur. On the second and third day of the exhibit, the 2021 Viennosierie championship will be held.

The director of the competition is Jackie Hazan - The president of the Bakers and confectioner. Among the judges: Miki Shemo, representatives from leading confectioneries such as Biga, Pastry chef Avi Alimi, one of the veterans in the country who used to be a chef in Dan Eilat hotel and a teacher for many years, and other executives from the baking and confectionery industry.

The best Israeli bakers will compete for the coveted title of "The Israeli champion in desserts and baking." The first places winners will enter the Israeli teams in baking and confectionery and participate in competitions worldwide.

In the Israeli dessert championship, 9 competitors will present their knowledge, innovation, and creativity in preparing dessert courses for restaurants, pralines, and macaroons (gluten-free).

In the Viennoiserie championship, nine competitors will face each other to make Danish and yeast cakes. The competitors will make a dough, with or without laminating, croissants, chocolate pain, salted yeast cakes, and fantasy pizza.

A conference of the Israel Hotel Association - the food industry in hotels in a renewed world, will be held on Tuesday, November 16.

Conference moderator: David Kishka, entrepreneur and culinary content developer.

Among the lectures at the conference, you can find:

*Innovations and trends in the wine world - Gal Zohar, owner of W wine school.

*A session regarding chef restaurants in hotels, including Tomer gal - head of the culinary team in "Drisco" hotel and George and john restaurant in the hotel; Nimrod Norman - 02 restaurant in "Inbal" Hotel in Jerusalem; Hillel Tavakoli, the kosher Asian "Daria" restaurant at the Hilton Tel Aviv hotel; Leon Avigad - Owner of the Brown boutique hotels; Avi Zak - partner and manager of the "Drisco" hotel and George and John chef restaurant; Rony Timsit, CEO of Inbal hotel in Jerusalem.

*Managing food safety risk in hotel kitchens - Dr. Bat Shahaf, senior food safety consultant, "Effective food safety."

*New generation of coffee - "Evolving culture" - Shay Baniel, coffee taster and expert, training manager in Strauss coffee, and director of the Israeli Coffee Association.

*Smart solution for opening hotel room doors using a smartphone - Gal Halperin, VP of sales, Shani Shenhav.

On Wednesday, November 17, the main conference for the restaurant industry will be held - And will deal with the challenges and route recalculation.

Conference's chairman: Shmulik Markus, CEO, and owner of consulting company Restotel.

Conference's lectures:

*Accommodation management under corona; Will the air purification systems for virus extermination be mandatory soon?

*Ofer Einav, Senior aviation security director, Banner aviation group LLC.

*So why do I need technology now? Current trends in sales channels in restaurants- Idan Shaked, V.P. of products at Tabit company.

*The restaurant industry's challenges in the next two years - Professor Yaniv Puriya, dean of Ben Gurion University in the Negev.

*"The burger of the future is already here" - when plant proteins, personal customization, and a robot meet -Racheli Vizman, co-founder and CEO of Savor Eat.

*Classics that never fade - Orel Kimchi, chef and owner of Popina restaurant.

For more details about the exhibition, click here.