VISIT US TO DISCOVER THE LATEST INNOVATIONS

At our events you will be among the first to discover the latest innovations, and view and taste this year’s product launches. Keep up to date with the very latest in food, drinks, equipment and interior furnishings for your specific business.

THIS YEAR’S THEME – “THE NEW NORMAL”

Recent times have reshaped what we previously viewed as normal, and new behaviour has resulted in new habits and needs. The pandemic has given rise to a huge degree of creativity. So what will our new normal look like heading into the future? Together with experts and industry profiles we take a look at some answers.

NEW WAYS OF OPERATING

In recent times many businesses have had to find creative new solutions in order to continue operating. We’ve seen everything from new offers, varying menus and ingenious take-away solutions to carefully planned seating and interior arrangements and new collaborations. Are these changes just the beginning or will the industry revert to business as it was?

Food and health

NEW EXPERIENCE OF DINING

Take-aways have become the new normal, resulting in increasing demands to come up with concepts that give diners more than just a meal. Of course you can eat at home. But what will diners want once society opens up again with no restrictions? What should we do? And how?

NEW WAYS OF SERVING

The need for traditional service staff has changed in a society where an app can do the same job. How can we capture the feeling of a personal service experience despite contact being digital? How do you strike the balance between technology and personal service?

NEW WORLD OF TECH

The development of technical solutions in the restaurant sector in recent times has been inevitable. There is huge scope for digitalisation: robots can now perform monotonous kitchen tasks, AIs can calculate food waste, new food products are being invented and food can be produced in cities. How will this progress and how will digitalisation affect the industry?

FoodTech

NEW WAYS OF EATING

More people are taking an interest in where the ingredients on their plates come from. Trends, such as healthy and vegetarian, locally grown, seasonal, sustainable, in combination with the new behaviour and needs that have arisen, place more exacting demands on everyone working with food. Once borders open again and access to ingredients is not a problem, what trends are here to stay? What will be in, and what will be out?

FFCR teman Kistamässan (2)

NEW WAYS OF WORKING

Staff shortages have become a reality, and the situation with the pandemic has not helped matters. Due to a lack of work many have been forced to change jobs. Demanding working conditions and working hours make it difficult to be seen as an attractive employer. What could be incorporated into the work and duties of a chef to make the restaurant profession more appealing again?

Meet around 300 exhibitors, showcasing everything from drinks, ingredients and semi-finished products to equipment, packaging, interiors and technical solutions. Here you’ll find a mix of small local up-and-comers and large national suppliers.

Be inspired by exciting flavour combinations and a sensory experience that is only possible in real time. See, sample, experience, taste, and then start the purchasing year with new favourites. Alongside you can listen to industry experts talking about this year’s trends.

There is endless scope for those looking to generate valuable meetings. Make new contacts and network with your industry colleagues to get the most from face-to-face interaction at our event.

Scroll to Top