Advanced equipment for restaurants, hotels and spa, high technology, many new ideas and an even richer side-events program. All this was offered to the visitors at this year's exhibition SIHRE, which took place at Inter Expo Center from November 8-11. The exhibition, organized by Inter Expo Center and the National Association Hotel Restaurant Cafeteria (HoReCa),brought again this year professional chefs, hotel and restaurant keepers, who exchanged ideas, shared experience and competed between themselves.
SIHRE took place in parallel with the exhibitions for the food industry - MEATMANIA, THE WORLD OF MILK , BULPEK, SALON DE VIN and INTERFOOD & DRINK. All of them were visited by a total of 22,893 visitors. SIHRE offered the visitors professional kitchen equipment, software, utensils, hotel cosmetics and designer solutions.
Competitions and Challenges
Within the framework of SIHRE 2017, the second GastronomiX Culinary Forum was held. On the second exhibition day there was selected the winner of the national qualification Bocuse d'Or Bulgaria 2017 - Chef Nikola Nikolov. He will represent our country at the European qualifications in Turin and, if successful, he will go to the Grand Final in Lyon. The WiFo Food and Wine event took place for the first time within the framework of SIHRE, where an opinion was shared that the culture how to consume this delightful beverage and how to combine it with the different types of foods is improving.
At the lectures of GastronomiX PRO, Bulgarian and global reputable experts in cooking and restaurant keeping shared their knowledge with their young peers. The audience had the opportunity to learn about the secrets of different foods and products and to get acquainted with the trends in the professional culinary industry.
Modern equipment, high tech and horeca sector
SIHRE has established itself as a platform for networking, business development and introduction to new technologies. Here, the hotel and restaurant keepers found quality solutions for the services they offer, gaining reliable business partners. Catering facility managers had the opportunity to get acquainted with the latest technologies, software solutions and professional equipment that they can implement in their activities.
Managers, owners of chains of supermarkets and facilities, as well as startups ,could follow the current trends and learned about the future of this sector. This was the place where Bulgarian and foreign chefs came to meet; they exchanged experience, techniques and knowledge, while the extensive side-events program enabled them to compete in a friendly environment.