Wednesday 30th January 2019, Sirha – the major event for Food Service worldwide – closed its doors after 5 days packed with fruitful encounters, exchanges and innovations, but also rich in emotions for the first edition held in the absences of Monsieur Paul. The trade fair once again reported record-breaking attendance with 225,031 professionals visitors (+8.22% compared with 2017), including 30,581 international visitors.
Sirha proved popular from the very first day. In a booming and constantly changing Food Service environment the trade fair consolidated its status as the leader event. Visitors instantly found the blend of business that is so typical to Sirha. A total of 225,031 professionals, including 30,581 internationals came together during 5 days, from January 26th to 30th, 2019, in an exhibition hall increased by 10,000 sqm for the occasion (140,000 sqm in total), including the new hall 7 that also proved very popular. A growth of 17 000 visitors vs last edition, ie “the equivalent of 33 TGV trains” as mentioned by Olivier Ginon, CEO of GL events and organizer of the event on the final day.
Exhibitors were also on the rise – 3,770 exhibitors and brands (vs 2,984 in 2017) including 28% internationals – and were highly satisfied with the attendance and quality of the visitors, many of whom were new French and international prospects, as well as executive decision makers and purchasers.
Sirha 2019: the laboratory for trends and innovations defining the food of tomorrow
With more than 1,080 new products presented by the exhibitors this year the trade show stands more than ever as the revealing event for innovative and inspiring solutions for all restaurateurs and cuisines. The Sirha TV programme showcased through live debates the many stakes and issues facing the Food Service industry. As always, Sirha initiated meetings conducive to inspiration and business, between exhibitors and visitors, between the chefs and Sirha partners, between experts and witnesses, encounters that will develop and last well beyond the vibrant 5 days of the trade show.
Sponsored by Anne-Sophie Pic and Annie Féolde, the Sirha World Cuisine Summit was both surprising and enlightening. Exceptional speakers including Amir Nahai, Olaf Koch and Chef Alvin Leung shared their views on the major challenges facing the future of the food industry.
FoodTech was also well represented as the Start-Up Village featured no less than 30 young businesses, 3 times more than for the previous edition in 2017. Restaurants 6e Sens and the Wine Bar that offered to see the latest trends in life-size and taste them too, proved very popular.
The showcase for the greatest international contests
24 contests and top level animations were featured as part of this edition of Sirha. Staged at the four corners of the venue, they delighted the visitors during the 5 days of the contest and included new events such as the World Burger Contest or the Young Sommeliers of Auvergne-Rhône-Alpes Contest.
The International Catering Cup that was held as part of Sirha on Saturday January 26th crowned France at the end of an intense day of tests packed with challenges, talent and creativity for catering teams from all over the world.
Celebrating its 30th anniversary this year, the Coupe du Monde de la Pâtisserie offered a dazzling show and a surprise with a new winner: indeed Malaysia imposed its talent and stood out among the 20 other participating nations by concocting breath-taking creations combined with an impeccable tasting performance.
The Bocuse d’Or was one of the main highlights of the trade fair and paid tribute to Paul Bocuse with a platter theme (roasted rack of veal 5 ribs) test designed to challenge the participants’ fundamental technical skills. More than 2,000 enthusiastic supporters also marvelled before the superb chartreuses with vegetables and shellfish required as a tribute to Joël Robuchon. Millions of fans around the world and as far as China also followed the show live on internet and the social media. The award ceremony was packed with emotion and the crowd cheered the exceptional gourmet artists for a long moment. It is Denmark that finally won the prestigious trophy considered as the Grail, the ultimate token of recognition for chefs all around the planet.
A wonderful closing event for an exceptional edition of Sirha that is increasingly appealing and continues to grow and inspire all trades in the Food Service, catering and hospitality industries all over the world.
A trade fair with a strong commitment
In keeping with Sirha Green (next edition: June 14th to 16th 2020) and in addition to the Food Bank, a new scheme for recycling bio-waste was implemented for this edition with the association Aremacs. 3 tonnes of bio-waste were collected during the event for recycling.
As Marie-Odile Fondeur, Managing Director of Sirha, explains: ‘Food Service is more than ever at the heart of the stakes and issues facing the food of tomorrow. Thanks to the broad scope and creativity of its offering Sirha consolidates its status as the North Star for the sector, while remaining true to its values of sharing and conviviality.’
Reinforced reception and transport facilities
Thanks to the partners of Only Lyon, the reception of professionals who travelled to Lyon to attend the Sirha was reinforced at all the stations and the city airport during the 5 days of the event. The effort was greatly appreciated and made access to the trade fair more efficient and pleasant for both exhibitors and visitors!
Sirha 2019: a record breaking edition!
- 225,031 professionals (+8,22% vs 2017) including 30,581 international
- 3,770 exhibitors and brands (including 28% international exhibitors)
- 140,000 sqm distributed over 7 halls
- 41 international pavilions – 12 regional pavilions
- 24 contests and animations
- 17 tonnes of food donated to the Food Bank
- 3 tonnes of bio-waste recycled by Aremacs
- 1 083 new products presented, including 329 World premieres and 189 European premieres
- + 8 099 000 cumulated views on social media and internet during 5 days in the world