The organizers of SIRHA 2015, taking place January 24-28 in Lyon, France, announced over 3000 exhibitors and brands, as well as demonstrations, events, contests and trends that will shape the hospitality and foodservice industries in the year to come.
Sirha 2015 will unveil revamped versions of the areas where its concrete demonstrations of trends are showcased: the Food Studio and its Food design exhibition, and the Sixth Sense restaurant. In 2015, the TV and conference set will be installed at the heart of the exhibition and host more than 150 speakers.
New “Expert Advice Centers” and tools to assist attendees during their visit will complete and shed further light on the exhibition’s offering.
Eighteen contests in total will showcase the skills and passion of professionals from the food, coffee and catering industries. The Chefs’ Area will host the finals of the three most prestigious gastronomic competitions in the world: the Bocuse d’Or, the Coupe du monde de la Pâtisserie and the International Catering Cup.
Also, the second World Cuisine Summit will bring together the world’s leading food service professionals at the heart of the exhibition. On the menu: a day during which all the strategic and creative leads will be brought to the table and discussed by dozens of experts from all backgrounds, in order to meet the challenge of finding “better food service solutions for a better life”.
Where trends are born
Sirha aims to stimulate ideas to help food service professionals keep one step ahead. Next year, the event will continue to use the recipe that has been so successful in the past with events that have now become permanent fixtures:
The Food Studio
The Food Studio is the theater for new creations inspired by the 2015 trends identified by Sirha and the work of Frédéric Loeb. Its partners will use the three separate areas to unveil their experiments and research. The aim of the exhibition is to give a voice to all types of food service players: in 2015, Bridor, Omnivore and Alain Ducasse Education will showcase the different trends using demonstrations never seen before.
As a novelty, in 2015 Sirha will host the Food Design exhibition entitled “Danger De Mordre”, a caustic showcase of Street Food trends, created by designer and Sirha Artistic Director Emmanuel Chevalier.
Sixth sense table scenes
This restaurant dedicated entirely to innovation, will bring the trends identified by Frédéric Loeb to life, in the form of four fully operational restaurant concepts, from menu to decoration, along with the latest innovations in tableware. Sirha has commissioned students from the Paul Bocuse Institute who will be coached by F. Loeb to imagine, design and manage this area, which will showcase four ambiances and menus
• Monitoring – The “quantified-self” restaurant, because better well-being is the ultimate quest
• X-Perience – Technology transcends nature, between alchemy and preserving the environment
• Circle – Cosmopolitan ultra-tradition is the road to the future and the place to rediscover hyperlocal products
• Rebellion – The defenders of dexterity, because the chef’s technical expertise will never be matched by machines
The Sirha Innovation Awards
Another novelty for 2015 is the ceremony where two juries of experts, in equipment and in products, will give out Sirha Innovation Awards for the most innovative products and equipment. Also, the winners and more than a hundred novelties from exhibitors will be analyzed by Food Service Vision experts and presented in a completely revamped New Products Area.