Since launch in 2017, HIP has become an annual reference point in the Spanish horeca (hotel, restaurant, café) sector. Covering the entire hospitality spectrum, including food and beverage solutions, smarter kitchen equipment, design, digital innovation and new concepts, it will gather professionals from across the sector to learning explore all that is new in hospitality.
Keynote speakers and panel sessions will focus on pertinent topics such as robotics, off-premise dining, dark kitchens, sustainability and smart kitchen equipment. Participants from the thriving Spanish restaurant scene include successful chefs Paco Morales, Mario Sandoval and Diego Guerrero.
Promising that HIP will turn Madrid into the world capital of hospitality innovation for three three days every year, gathering more than 30,000 professionals, show director Manel Bueno outlines the highlights for HIP 2020.
How would you describe HIP Horeca, who is it for and what is it about?
Manel Bueno (MB): HIP – Hospitality Innovation Planet – Horeca Professional Expo is the leading innovation event for the hospitality sector that takes place every year in Madrid. More than 30,000 professionals will find inspiration, knowledge and the latest solutions to improve their hospitality and restaurant businesses.
Among visitors 80% are owners, management and entrepreneurs, all of them decision-makers. There is a specific agenda for each key professional profile and for all horeca segments such as hotels (independent and chains, restaurants (independent and chains), coffee bars, mass catering, catering, food on demand/delivery and healthcare.
HIP is not a traditional trade show – it’s a professional event that also includes: a world congress of ideas, inspiration, trends and new concepts; an Expo showcasing innovative products and solutions from more than 500 companies; and a high-level networking programme and activities to find the best partners to improve your business.
What can delegates look forward to for the 2020 edition?
MB: We will present the largest international laboratory of new business models and hospitality trends. Our Hospitality 4.0 Congress will gather over 500 international experts in three days and across 10 auditoriums.
We will celebrate foodservice robotics pioneers, the first worldwide forum dedicated to robotics in hospitality. Further, this year we have invited 10 top American gurus to discover the latest successful trends from the US.
Another novelty will be the New Concepts Stage where attendees will discover new business models around dark kitchens, delivery, food as a service, food tech and plant-based food, to mention a few.
The CookRoom, specialised in the latest gastronomy trends, and the Digital Agenda will bring the latest technology and digital transformation to the hospitality sector. The second edition of the Perfect Restaurant Project will explore how to build the perfect restaurant, considering the different building blocks.
Finally we have also created People, Product, Planet, a specific agenda to discover how to achieve the Sustainable Development Goals (SDG) of the United Nations.
For this edition we have launched the Hotel & Restaurant Project 2030, an experiential space that every year will showcase the latest trends and technology for the hotel and restaurant industry, including a digital co-working area; 3D printing and an immersive restaurant.
On the Expo side for this edition we will have more than 500 brands divided in three pavilions of the IFEMA exhibition centre and six areas with the most innovative products & solutions such as food& beverage solutions, smart kitchens & equipment, design&experience, food on demand, new concepts and franchises and digital world.
How can a first-time visitor make the most of HIP?
MB: The best way to know all the Congress agenda, content, networking activities and Exhibiting companies is through planning your day at the event with our app, which gives the option to save the best conferences and summits in your agenda. Our visitors plan their visit to the event well to make the most of all the programme and every year we are increasing the time that our visitors stay at HIP thanks to the content quality.
What do you hope to achieve for this fourth edition of the show?
MB: We are growing every year to become the most innovative and biggest business platform for all hospitality entrepreneurs, owners and management who want to learn, innovate and discover new formulas to grow their businesses.
There are many international large events for the horeca Sector in other countries like Italy, France, Belgium, UK or the USA but no one has a World Congress with the quantity and quality of content like HIP in Madrid, Spain – a country which is the biggest laboratory of new concepts and businesses in the horeca Sector.
Hospitality Innovation Planet will take place at IFEMA, Madrid, 24-26 February.
Fore more information visit: www.expohip.com
