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HoReCa Key Visual

HoReCa – this is the new hospitality

With its Dining area, Ambiente is the global leader in table, kitchen and household products as well as an important marketplace for HoReCa. And there’s more for the hospitality sector in a Hall where other top exhibitors will be showcasing their offer – and where the HoReCa Academy is located. Here is where international visitors and suppliers come together.

Be among the first to find out about the latest developments in the international hotel, restaurant and catering market. We’d be delighted to keep you up-to-date with all the news around the hospitality sector and Ambiente.

The no. 1 place for novelties

From innovative gastronomy concepts to fitting out major projects – a wealth of fresh inspiration will be on show in Frankfurt. Discover exciting perspectives, deep insights and an overview of the latest market and design developments.

Ambiente 2020 HoReCa Halle

Would you like to find out more about HoReCa at Ambiente? Our HoReCa flyer gives you the perfect overview of the entire range, innovations, product groups and advantages for you as an exhibitor.

Download HoReCa flyer

The HoReCa Hall

A place for knowledge exchange and business: One of our halls is dedicated to the HoReCa segment and in direct proximity to exhibitors of products for the table. Here, renowned companies as well as young outfitters and manufactories present their ideas. Best prospects: HoReCa will be expanded in 2023 in terms of both space and theme and will be located in Hall 11.0.

The product groups

  • Buffet, presentation and food dispensing
  • Chafing and transport
  • Tabletop
  • Café and Bar
  • Ovenware
  • Disposable and reusable tableware
  • Kitchen and kitchen gadgets
  • Menu, chalkboards and display
  • Kitchen and electrical built-in appliances
  • Pre-cooking and cooking preparation
  • Kitchen equipment
  • Restaurant equipment

Ambiente Podcast: Talk with Dave Turner, Sirkin Randi, Akar Özay and Maham Anjum

In this episode of the Ambiente podcast, Jesper Efferbach talks about the impact of the Covid-19 crisis on hospitality companies. Sirkin Randi of STARR Restaurants VP Creative Services, Akar Özay, Director of Culinary/F&B at Radisson Blu Şişli İstanbul, Maham Anjum of Maham Anjum Design Designer, and Dave Turner of TabletopJournal discuss best-practice examples and also topics such as sustainability and environmental impact.

Ambiente Podcast: Talk with Dave Turner, Marcos Aristizabal and Reha Tavil

In this episode of the Ambiente podcast, Jesper Efferbach talks about the Covid-19 crisis and the consequences for the HoReCa industry. Dave Turner from the TabletopJournal, Marcos Aristizabal, Marketing Director at BPU - Business People Unlimited and Reha Tavil, Sales & Marketing Director for Bonna Premium Porcelain, let us know how they look at the new normal.

Ambiente Podcast: Talk with Colin Reiner and Bastian Becker

Colin Reiner from Trenton International and Bastian Becker from Assheuer + Pott talk about the current situation of the HoReCa industry in times of the New Normal in this episode of the Ambiente Podcast.

À la carte benefits

HoReCa
HoReCa benefits: The place to be
HoReCa benefits: A wide-ranging offer
HoReCa benefits: Taking a wider view

Thomas Kastl in interview

Thomas Kastl, Director of the Dining section at Ambiente for over 25 years, explores the latest developments in the HoReCa segment and presents hall.

Dialogue with experts: at the HoReCa Academy

Consultants will be explaining where the market is heading. Entrepreneurs will be discussing new approaches and concepts. World-famous designers will be talking about on-trend interiors and equipment. Star chefs will be reporting on how they are enhancing and revolutionising the taste experience. In addition, a series of HoReCa meets Contract tours will offer overall impressions of the fair.

Star performers 2020

Adam D. Tihany

Adam D. Tihany

The hospitality designer has imagined some of the most luxurious cruise ships, hotels and restaurants around the world.

Joe Cheng

Joe Cheng

This designer’s trademark are spectacular interiors and unforgettable moments.

Maham Anjum

Maham Anjum

The multi-award-winning London-based designer knows her way around the perfect table setting.

Jozef Youssef

Jozef Youssef

The award-winning London chef researches the extent to which the quality and design of tableware impacts on our enjoyment of food.

Asma Khan

Asma Khan

The acclaimed chef, restaurateur and author creates a complete experience of interior, food, tableware and cutlery.

Ido Garini

Ido Garini

The designer creates multisensory eating experiences and makes brands tangible.

Pierre Nierhaus

Pierre Nierhaus

The hospitality expert is renowned for his trend expeditions and future strategies – and he knows what’s in demand.

Dr. Francesca Zampollo

Dr. Francesca Zampollo

The food design researcher explores themes around food and drink and reflects on ‘The Thinking within Food Design’.

Jan-Peter Wulf

Jan-Peter Wulf

The trade journalist and blogger knows what makes gastro-generation Z tick.

Zander Lauritzen Hansen

Zander Lauritzen Hansen

The entrepreneur and consultant tracks environmentally sustainable developments in the bar industry.

Heleri Rande

Heleri Rande

The food and beverage expert knows all about the latest table trends.

Valda Goodfellow

Valda Goodfellow

The entrepreneur is a specialist in tableware trends in hotels, restaurants and catering.

Volker Köhnen

Volker Köhnen

The strategic consultant provides hospitality companies with inspiration, e.g. about the buffet in today’s world.

The guide to success

HoReCa Guide

Even before the event, trade visitors interested in hospitality or Contract Business solutions can use the online exhibitor search engine to find specific HoReCa providers. The stands are also marked accordingly.

To the HoReCa exhibitors 2022

‘For us as a 100 % HoReCa supplier, Ambiente is an essential platform for presenting the latest products to our customers, meeting potential business partners and initiating future projects.’

‘The HoReCa market is on the up. The guests are different, they want to feel more emotionally involved and this is reflected in the restaurants and hotels as well as in the food. This can be seen at Ambiente. The demand is there.’

‘We present our brand worldwide at trade fairs – and Ambiente is our No. 1. We meet retailers from over sixty countries at Frankfurt. At the last event we were able to make new contacts from Central America and the Caribbean.’

Contact

Juliane Rück

Sales Manager: HoReCa, Hall 11.0

Juliane Rück