post show report 2019sirha-japan.com/sirha2019_report_english.pdf · 2 post show report 2019 sirha...

Post Show Report 2019

THE WORLD HOSPITALITY & FOOD SERVICE EVENT

POST SHOW REPORT 2019


SIRHA 2019, A GREAT SUCCESS COMBINING BUSINESS AND EMOTIONS!

We are pleased to present the Sirha 2019 post-show report.

This latest edition was a tremendous success in terms of both business and emotions and saw a new record in popularity with more than 225,000 professional visitors attending the event.

Food Service undoubtedly plays a central role in the stakes, issues and future of food and catering. Sirha continues to inspire all the players in the industry thanks to its diversity, creativity and innovations whilst at the same time cultivating its signature values of sharing and conviviality.

Thank you to all our clients, exhibitors and partners who contributed to the success of Sirha 2019.We are looking forward to seeing you from January 23 to 27, 2021 at Eurexpo Lyon!

Marie-Odile FONDEUR Jérôme BOCUSEManaging Director of Sirha President of Sirha

Post Show Report 2019 3

KEY FIGURESTHE SECTIONS ................................................... 4THE EXHIBITORS ................................................ 5THE VISITORS ...................................................... 6A WORLDWIDE EVENT ...................................... 8

INFLUENCES AND INNOVATION7 MARKET INFLUENCES .................................... 9NEW PRODUCTS & SIRHAINNOVATION AWARDS..................................... 10

LIVEFOOD STUDIO ................................................... 11SIRHA TV ............................................................. 126e SENS & WINE BAR ......................................... 13SIRHA WORLD CUISINE SUMMIT ..................... 14SIRHA INSPIRATION STAGES ........................... 16

INTERNATIONAL CONTESTS3 MAJOR INTERNATIONAL CONTESTS .......... 18INTERNATIONAL CATERING CUP ................... 20 COUPE DU MONDE DE LA PÂTISSERIE ........... 22BOCUSE D’OR .................................................... 26

SIRHA OFF EVENTSDINER DES GRANDS CHEFS ........................... 30 BIENNALE INTERNATIONALE DU GOÛT ........ 31

COMMUNICATIONPROMOTION AIMED AT VISITORS .................. 32VISITOR SERVICES ............................................. 34A GLOBAL AUDIENCE ...................................... 36SIRHA PARTNERS ............................................... 38SIRHA MEDIA PARTNERS .................................. 40

SIRHA INTERNATIONALNETWORK EVENTS ............................................ 41

CONTENTS

4 Post Show Report 2019

12 SECTIONS COVERING ALLASPECTS OF FOOD SERVICE

KEY

FIG

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Place desLumières GALLERY 6

GALLERY

7

GALLERY 2

HALL 4

HALL 4

HALL 1

HALL 2.1

HALL 2.2

HALL 5

HALL 5

HALL 3

North

Patio

SouthPatio

HALL 3

HALL 6

HALL 6

HALL 6

HALL 7

MAINENTRANCE

CONFLU

ENCE

ENTR

ANCE

BAKERY - PASTRY

CONFECTIONERY

KITCHEN

EQUIPMENT

PRODUCTS

TRANSPORT

TRANSPORT

REGIONAL

FOOD PRODUCTS

CHEFSAREAGRANDSTA

NDS

PARTNERS

VILLAGE

MARKET PLACE

NEW

TECHNOLOGIES

CAFE & BARS

DINING ROOM

EQUIPMENT

TABLEWARE

INTERNAT

IONAL

PAVILI

ONS

PRODUCTS

MEAT

SECTO

R

PRODUCTS

DELICAT

ESSEN

PRODUCTS

PRODUCTS

Food TradeVillage

Cuisineson Stage

Pastry& Ice-Cream

House

New ProductsArea

VIP ACCESSonly

Sirha InnovationAwards

Food StudioTV Set

PressKiosk

MediaCentre

Lounge Premium

Wine SquareWine Bar

Start-UpVillage

Café Show

6è Sens

ACCESS TOGRANDSTANDS

(by Hall 5)

Chefs Area

Organizer

Lumière Rooms access

Bakery Trends Stage

1

26

4

5

3

7

27-28 JANUARY | JANVIER

5Post Show Report 2019

THE EXHIBITORS

12 EXHIBITION SECTIONS COVERING 140,000 M2

47 INTERNATIONALPAVILIONS

12 REGIONAL PAVILIONS

1,650 DEMONSTRATIONSPER DAY

3,770 EXHIBITORS AND BRANDS WITH 28% INTERNATIONAL

+26%

vs 2017

EXHIBITORS DISTRIBUTIONPER ACTIVITY (M2)

DINING ROOM EQUIPMENT, TABLEWARE/DECORATION, NEW TECHNOLOGIES

BAKERY PASTRY CONFECTIONERY

CAFETERIA EQUIPMENT

KITCHEN EQUIPMENT TRANSPORT

AGROFOOD PRODUCTS

SERVICES

15%10%

39%

22%6%

8%

KEY

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32 EXHIBITORS

Set up in partnership with bank Crédit Agricole, the Start-ups village brought together in the New Technologies section 32 FoodTech start-ups that innovate in the agrofood industry.


THE VISITORS

225,031 PROFESSIONALS

INCLUDING 14% INTERNATIONAL

30,581 INTERNATIONAL

FROM 152 COUNTRIES

92% VISITORS

SATISFIED WITH THEIR VISIT

25,000 CHEFS

+8%

vs 2017

60% DECISION-MAKERS

INCLUDING 37% MANAGEMENT

+7%

vs 2017

Visitor testimonialI’m really impressed with the size and scope of Sirha. Everybody comes here! All the suppliers are present. Sirha is my favorite trade show and is truly an amazing

experience.

Sébastien SILVESTRI, Chief Operating Officer - SBE Lifestyle Hospitality, Beverly Hills, USA

1 > SWITZERLAND

2 > ITALY

3 > SPAIN

4 > BELGIUM

5 > UNITED STATES

6 > UNITED KINGDOM

7 > JAPAN

8 > NORWAY

9 > GERMANY

10 > CANADA

TOP 10 VISITING

COUNTRIES

KEY

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THE VISITORS

DISTRIBUTORS AND WHOLESALE

EQUIPMENT INSTALLERS &

MANUFACTURERS FOOD SERVICE TRADES

TRAINING, UNIONS

MISC. SERVICES

MASS CATERING

HOSPITALITY

ARCHITECTS /DECISION-MAKERS

COMMERCIAL CATERING

BAKERY / PASTRY

AGROFOOD INDUSTRY

9%

8%

27%

13%

2%

9%

7%

7%

6%5%

7%

7 EXPERT HUBS TO HELP PROFESSIONALS WITH THEIR VISIT

BUSINESS FRANCE: prearranged meetings between international purchasers and French businesses.

CLUB CHIC / CONSEIL FRANÇAIS DES ARCHITECTES D’INTERIEUR: support for visitors who have an interior design or renovation project.

FCSI: guided tours focusing on engineering for food service.

FEEF: conferences for SMEs featuring contributors from major supermarket brands.

ISARA LYON: guided tours with students from agrofood engineering schools focusing on digital, health/wellbeing and venues offering an emotional experience.

NUTRI MARKETING: guided tours with experts in nutrition, focusing on innovation in ingredients and PAL.

RESTAU’CO: themed tours placing the emphasis on guests’ wellbeing, responsible supplies and the ‘Mon Restau Responsable®’ approach.

VISITORS DISTRIBUTIONPER ACTIVITY SECTOR

KEY

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A WORLDWIDE EVENT

990 EXHIBITORS ARE ENGAGED IN EXPORT

47 INTERNATIONAL PAVILIONSNew countries in 2019: Bulgaria Estonia Poland Tunisia

30,581INTERNATIONAL VISITORS FROM 152 COUNTRIES

578INTERNATIONAL EXHIBITORS

+14%

vs 2017

79 MEETINGS

26 PURCHASERS

FROM 18 COUNTRIES

17 EXPERTS

KEY

FIG

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Exhibitor testimonialFor Sirha 2019 our JETRO Japan Pavilion covered a larger

surface than for our previous participation. The overall turnover was higher than anticipated and the exhibitors were all highly

satisfied of the results. They particularly appreciated the quality of the visitors, high level Chefs from Michelin-starred restaurants,

and executive decision-makers.

Mr Takuro WANAMI, Japan External Trade OrganizationAgriculture, Forestry, Fisheries and Food Department Director


7 MARKET INFLUENCES DECRYPTED AND ILLUSTRATED

# 1 FLEXITARISMA new approach to the place of animals in our food

# 2 RESPONSIBILITY Our planet at the heart of our preoccupations

# 3 NATURALLY GOOD Toward more natural and healthier offering

# 4 LOCAVORISM Proximity, origin, local... or back to the sources

# 5 GLOBALIZATION Discovering new exotic flavours

# 6 CONVENIENCE Solutions to make life easier for chefs and their guests

# 7 VENUES AND EMOTIONSOffering an emotional experience through the venue and in the plate

Food Service Vision and Sirha carried out a worldwide multisource survey designed to outline the major influences in the Food Service industry.

7 influences have been identified and illustrated in the Innovations & New Products Area, as part of the restaurants concepts at 6e Sens, and through conferences and demonstrations staged by Food Studio as well as on Sirha TV.

SIRHA TREND BOOK

This culinary prospective book features illustrations of unique restaurant concepts. The Sirha Trend Book proposes a fascinating reflection on the main orientations for the food service and catering of tomorrow.

INFL

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CATEGORY: PRODUCTS - BEVERAGES - INGREDIENTSPCB Création Cocoa butter Pure Émotion Daregal Cub’Eaze Bio Olmix Emulsea Agro Sourcing Organic green banana flour Sens Gourmet Crunchy vinegar flakes Bridor Multi-fibre Biote breadBonduelle Food Service Coral lentil & carrot nuggetsIci & Là Bio soup HARi & Co

CATEGORY: APPLIANCES - EQUIPMENT - CONCEPTSFriginox Multifunction mobile cabinet AMCF-15 GN1/1 Enodis Catering Circle Capic PMD Plasma PlanchaSofinor Adjustable height table

SPECIAL ‘GREEN’ MENTION Indutex Apifilm

NEW PRODUCTS AND SIRHA INNOVATION AWARDS

1,083 NEW PRODUCTS

4,043PROFESSIONALSMARKETING and R&D

329 WORLD

PREMIÈRES

189 EUROPEAN PREMIÈRES

88% VISITORS SATISFIED with their objective of discovering new products & innovations(2019 Visitor Survey)

12 SIRHA INNOVATION AWARDS

8 IN PRODUCTS BEVERAGES INGREDIENTS CATEGORY

4 IN APPLIANCES EQUIPEMENT CONCEPTS CATEGORY

1 SPECIAL ‘GREEN’ MENTION

CIC supports innovation

THE WINNERS

INFL

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FOOD STUDIO

LABORATORY FOR THE FOOD OF TOMORROW

10INTERVIEWS LIVE FROM THE

FOOD STUDIO CORNER SHOWN ON THE TV SET

AND SIRHA TV

45CULINARY CREATIONS PART OF THE FOOD DESIGN & NANO GARDENS EXHIBITIONS

120DEMONSTRATIONS

2INSPIRATION

STAGES

LIV

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Exhibitor testimonialWe are delighted with the results of our participation at Sirha.

4.5 million dollars in pre-orders and commitments for the 12 coming months within

5 days is really impressive.

Camila TORRES MEYER, Analyst International Commerce - Apex Brasil


LIV

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SIRHA TV

CHEFS, EXPERTS AND BUSINESS MANAGERS, THEY CONTRIBUTED ON SIRHA TV

Christophe Bacquié, Victor Delpierre, Bruno Goussault, Giovanna Grossi, Régis Marcon, Thierry Marx, Matthew Peters, Christian Vabret, Glenn Viel…Nadine Briallon, CEO 3Desserts - Sylvie Coquet, Founder & CEO Feeling’s Sylvie Coquet Claude Haumesser, CEO De Buyert - Eric Kayser, Founder of Maison Kayser - Philippe Morin, General Manager Bridor - Damien Rodière, Manager France, Switzerland & Belgium, La Fourchette Gwendal Poullennec, International Manager Guides Michelin - Thierry Sibut, President Food Emotion PCB Création.

109,270 PAGES VIEWED ON SIRHA-TV.COM & FACEBOOK LIVE Between January 26 and 30, 2019

150 SPEAKERS INCLUDING 42 CHEFS

7 THEMES

> ‘Green’ food> Sustainable development> Design> Drivers of growth> Digital> Best practices> Human resources

100 CONTRIBUTIONS WITH 29 DEMONSTRATIONS AND 33 ROUNDTABLES

15,563 USERS ON SIRHA-TV.COM

3,914 LIVE4,688 INTERNATIONAL

Between January 26 and 30, 2019

MORE THAN 2,000VISITORS ON THE SET

OVERVIEW OF THE STAKES AND GROWTH DRIVERS IN THE FOOD SERVICE INDUSTRY


RESOURCES Locavorism and

traceability

POETRY Wellbeing in and around the plate

FRESH AIR Discovering African

flavours

6e SENS & WINE BAR

6e SENS3 CONCEPTS OF RESTAURANTS ILLUSTRATING TABLEWARE AND DECORATION

WINE BAR 3 SPACES DEDICATED TO WINE

CONFERENCES FOOD INTER-PROFESSION ASSOCIATIONS

1,000 COVERS SERVED

21 PARTNERS

486 COVERS SERVED

19 CONFERENCES AND TASTINGS

17 PARTNERS

1 FIRST EDITION OF THE YOUNG SOMMELIERS AUVERGNE RHÔNE- ALPES CONTEST

LIV

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SIRHA WORLD CUISINE SUMMIT

The Sirha World Cuisine Summit welcomed a plethora of top-level contributors, including Dickson DESPOMMIER, Microbiologist, Ecology specialist and Professor at Columbia University New York - Claude FISCHLER, Sociologist and Research Director CNRS - Olaf KOCH, Chief Executive Officer Metro AG - Valter LONGO, Professor of Gerontology and Biological Sciences and Director of the Longevity Institution UCS Los Angeles - Amir NAHAI, CEO Food & Beverage and Lifestyle Accorhotels - Raj PATEL, Economist, Author specialist of food crises - Gilles PÉLISSON, CEO of Groupe TF1 - Gwendal POULLENNEC, International Director Guides Michelin - Emmanuel RUBIN, Gastronomy critic and founder of Fooding - Chefs Alvin LEUNG***, Michel GUÉRARD***, Paul PAIRET***...The Sirha World Cuisine Summit was held in the presence of Jean-Baptiste LEMOYNE, Secretary of State to the French Minister for Europe and Foreign Affairs.

Sirha held the 3rd edition of the Sirha World Cuisine Summit to highlight the fundamental practices in the food service industry at the highest level. Annie FÉOLDE and Anne-Sophie PIC were the patrons of the event that brought together the major players in the Food Service with 3 objectives: Review the trends and stakes in Food Service, contribute to the growth of the industry and promote responsible growth.

LIV

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ALVIN LEUNG

ANNIE FEOLDE AND ANNE-SOPHIE PIC

JEAN-BAPTISTE LEMOYNE

DICKSON DESPOMMIER AND RAJ PATEL

FRÉDÉRIC LOEB, MICHEL GUERARD AND ANETTE BURGDORF

SIRHA INSPIRATION STAGES

21 CONTESTS & FESTIVAL

92 PARTNERS

331 CANDIDATES

BAKERY TRENDS STAGE – HALL 4 > French Bakery Cup > International Competition for Young Bakers

CUISINES ON STAGE – HALL 2> NEW: 1 Cheesemonger / 1 Cook contest > NEW: World Burger Contest > L’Écaille d’Or and Golden Fish contest> European artisan butchers trophy> Masse Trophy Jousts> French Cheesemongers Cup> Maître d’Hôtel trophy> Gargantua mass catering contest> Festival of Gastronomic Creativity > Regional selection round: Best Apprentice of France Caterer Pork butcher (Food Trade Village)

PASTRY & ICE CREAM HOUSE HALL 4> 4th French Championship of Pastry Art> 9th European Championship of Frozen Desserts> 13th European Sugar championship

CAFÉ SHOW – HALL 7> French Baristas championship > French Brewers Cup championship > French Coffee in Good Spirit championship > French Cup Tasters championship > French Latte Art championship

WINE BAR – HALL 6> NEW: Young Auvergne-Rhône-Alpes Sommeliers contest

LIV

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THE GREATEST GASTRONOMIC ARENA IN THE WORLD!

34 COUNTRIES

3MAJOR INTERNATIONAL

CONTESTS

135CANDIDATES

75PARTNERS

Algeria •Argentina • • Australia • •Belgium • • • Brazil • • •Canada • Chile • •China • • Czech Republic • Denmark • Egypt • Finland • France • •Hungary • • Iceland •Italy • • • Japan • •Luxembourg • Malaysia • Mexico • • Morocco • •Norway • Poland • Russia • Singapore • • •South Korea • • Sweden • •Switzerland • Taiwan • Thailand • Tunisia • •United Kingdom • • USA • • •Vietnam •

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THE LANDMARK EVENTS IN WORLDWIDE GASTRONOMY

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WORLD CUP OF EVENT CATERING

24CANDIDATES

12COUNTRIES

14‘MEILLEURS OUVRIERS DE FRANCE’ ON STAGE

2019 WINNERSGold Trophy: France Philippe BRIZET and Laurent PIZANO

Silver Trophy: Singapore Azrin RAHMAN and Sudy HEN

Bronze Trophy: Luxembourg Damien GRANDCLAUDE and Julien NAEGELY

Contest organized by the Confédération Nationale des Charcutiers Traiteurs (CNCT)

1,220,000 FACEBOOK

IMPRESSIONSJanuary 2019

136 MENTIONS IN THE PRESS

€360,030 ADVERTISING EQUIVALENT

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THANK YOU TO OUR PARTNERS!IN

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EXCLUSIVE PARTNERS

PRIVILEGES PARTNERS

OFFICIAL PARTNERSMAIN SPONSOR

IN COLLABORATION WITH

Joël MAUVIGNEY, President-Founder of the International Catering Cup, President of the CNCT and his team, wish to extend their deepest thanks to

the dedicated partners working by their side for the contest.

Their enthusiastic contribution enabled the candidates to fully express their talent in the event. The international standing of the contest draws a lot of attention. This entails great competitive spirit in the future talents and furthers worldwide recognition for our trade.


THE MAJOR CONTEST INHAUTE-PÂTISSERIE

3,105,624 VIEWS26 - 30 January 2019

63 CANDIDATES

160 CHEFS

18,760 SUPPORTERS

44,345 VISITORS ON THE PARTNERS’ VILLAGE

COUPE DU MONDE DE LA PÂTISSERIE LIVE COVERAGE

Gold medal: MalaysiaWei Loon TAN (Sugar)Otto TAY (Chocolate)Ming Ai LOI (Ice specialist)

Silver medal: Japan Fumiaki ITO (Sugar)Mirai NISHIYAMA (Chocolate)Ryohei OGUMA (Ice specialist)

Bronze medal: Italy Lorenzo PUCA (Sugar)Mattia CORTINOVIS (Chocolate)Andrea RESTUCCIA (Ice specialist)

The Coupe du Monde de la Pâtisserie was celebrating its 30th anniversary and Malaysia performed brilliantly to win the Gold Medal. After 10 hours of tests, the jury, presided by Gilles RENUSSON (President of Honour), Philippe RIGOLLOT (President of the International Organizing Committee) and Etienne LEROY (President of the International Jury) distinguished 3 nations:

An edition under the sign of novelty and commitment> A common theme for 2019: nature, flora and wildlife> A vegan plated dessert> Blown sugar to highlight technical skills> Supporting bees, sentinels of our environment, in partnership with UNAF (French Beekeeping Association).

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964JOURNALISTS

1,155MENTIONS IN

THE PRESS

INCLUDING529

FRANCE AND626

INTERNATIONAL

OF WHICH 49 AUDIO- VISUAL BROADCASTS369 PRESS ARTICLES

737 WEB PIECES

More than €1,119,600

ADVERTISING EQUIVALENT 78,020

FANS+ 11,434

4,834 FOLLOWERS

+ 411

23,777SUBSCRIBERS

+ 9,463

CMPATISSERIE.COM 201,800 PAGES VIEWEDJanuary 2019

January 2019DIGITAL COMMUNICATION

@CoupeMondePatisseriecmpatisserie.com

MEDIA COVERAGE

+80%

new visitors December 2018 to March 2019

THEY MENTIONED THE ‘COUPE DU MONDE DE LA PÂTISSERIE’

Bake Magazine, Pastry Art Magazine (USA),La Stampa, Pasticceria Internazio-nale (Italy),La Première (Belgium),NHK (Japan), Dulcypas (Spain), Le Cafetier (Switzerland),L’Obs, Le Point,Thuries Gastronomie Magazine,La Toque Magazine, Food & Sens,Europe 1, RTL, France 2, France 3, C News (France) etc…

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3,888,000 IMPRESSIONS


THANK YOU TO OUR PARTNERS!

The International Organizing Committee and GL events wish to thank the partners of the Coupe du Monde de la Pâtisserie.Their unwavering commitment makes it possible for the candidates to perform and express the full extent of their talent in the very best conditions.

Thanks to the partners’ contribution, new generations of pastry chefs emerge on the international scene, promoting ever further the values of excellence of this outstanding contest.

MEMBERS

SUPPLIERS

WITH THE SUPPORT OF

WITH THE PARTICIPATION OF MARKING SYSTEM BY

WE SUPPORT THE ACTIONS OF

PARTNERS

MAIN FOUNDING SPONSOR MAIN SPONSOR

VASE DE SÈVRES OFFERED BY THE PRESIDENT OF THE FRENCH REPUBLIC

Under the high patronage of:Ministry for Europe and Foreign Affairs,

Ministry for Agriculture and Food, Ministry of Labour.

Uni

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ationale de l’Apiculture Française

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THE MOST PRESTIGIOUS CONTESTIN HAUTE-CUISINE WORLDWIDE

4,151,276 VIEWS26 to 30 January 2019

48 CANDIDATES AND COMMIS

200 CHEFS

16,468 SUPPORTERS

44,345 VISITORSAT THE PARTNERS’ VILLAGE

BOCUSE D’OR LIVE COVERAGE

THE WINNERSPresided over by Jérôme BOCUSE, Christophe BACQUIÉ (President of Honour) and Mathew PETERS (President of the International Jury), the Jury has distinguished 3 top chefs:

Bocuse d’Or: DenmarkKenneth TOFT-HANSENCommis: Christian WELLENDORF KLEINERT

Silver Bocuse: SwedenSebastian GIBRANDCommis: Gustav LEONHARDT

Bronze Bocuse: NorwayChristian André PETTERSENCommis: Håvard André JOSDAL ØSTEBØ

In the words of Régis MARCON - President of the International Organizing Committee - the Bocuse d’Or is a ‘laboratory for world-wide cuisine’. This edition of the contest brought together 24 candidates from 5 continents for 2 days of intense competition. Created in 1987 by Paul BOCUSE, the event now represents the most coveted prize for chefs all around the planet and illustrates the very best in culinary know-how and heritage from all over the world.

The 2019 edition was particularly rich in emotions as it paid tribute to two immensely talented chefs: Paul BOCUSE and Joël ROBUCHON.

2 tests to convince the jury: > Roast a rack of veal whole with 5 ribs as a tribute to Paul BOCUSE, > Revisit the vegetable Chartreuse with shellfish as a tribute to Joël ROBUCHON.

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964JOURNALISTS

3,067 PRESS COVERAGE

INCLUDING1,421

FRANCE AND 1,646

INTERNATIONAL

OF WHICH 279 AUDIO-VISUAL

BROADCASTS1,090 PRESS ARTICLES

1,698 MENTIONS ON THE WEB

More than €4,191,300

ADVERTISING EQUIVALENT 166,849

FANS+ 9,975

19,114 FOLLOWERS

+ 1,190

92,831 SUBSCRIBERS

+ 10,147

BOCUSEDOR.COM 440,159 PAGES VIEWEDJanuary 2019

8,923,736 IMPRESSIONS

January 2019DIGITAL COMMUNICATION

@bocusedorbocusedor.com

MEDIA COVERAGE

+51%

vs 2017

THEY MENTIONED THE BOCUSE D’OR

National Culinary Review, CBS New York (USA)Toronto Sun, Le Devoir (Canada) The Caterer (UK)Sun TV (Japan)Horeca Magazine (Belgium)La Stampa, Corriere della Sera, La Republica (Italy)China Food Magazine (China),Le Point, Libération, Le Monde (France)TF1, Canal +, M6, Euronews (France)France Inter, Europe 1 (France)Virgin Radio, Chérie FM... (France)

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+76%

new visitors


THANK YOU TO OUR PARTNERS!

The International Organizing Committee and GL events wish to thank the partners of the Bocuse d’Or who make this great human adventure possible.

Their active support and commitment to the values upheld by the contest contribute to enhance the reputation of haute-cuisine all over the world and to reveal the greatest chefs of tomorrow on the international scene.

SUPPLIERS MARKING SYSTEM BY

OFFICIAL CARRIERSPONSOR – OFFICIAL THEMEPARTNERS

DESTINATION PARTNERS WITH THE SUPPORT OF

HUNGARY, THE WELLSPRING OF WONDERS

GEORGIA, THE ART OF FEAST

EXPERIENCE PIEMONTE TORINO, ITALIA

HAVE A TASTE OF POLAND

MEMBERS

MAIN SPONSORS OFFICIAL TIME KEEPER

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‘DÎNER DES GRANDS CHEFS’

346GUESTS

220CHEFS

280STARS

Olivier GINON, President of GL events, created the event in 2011 in honour of Paul BOCUSE. Over the course of the different editions the ‘Dîner des Grands Chefs’ has brought together hundreds of chefs in Lyon, but also in Brazil and China.

On January 29, 2019, for the first time, the ‘Dîner des Grands Chefs’ took place at l’Abbaye de Collonges au Mont d’Or where an emotional tribute was paid to Paul BOCUSE, one year after he passed away. This most exceptional event was held in the presence of Jean-Baptiste LEMOYNE, Secretary of State to the Minister for Europe and Foreign Affairs, Gérard COLLOMB, Mayor of Lyon, Pascal MAILHOS, Prefect of Auvergne-Rhône-Alpes, Jérôme BOCUSE, President of Sirha and Françoise BERNACHON.

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BIENNALE INTERNATIONALE DU GOÛT – BIENNIAL OF TASTE

50PARTICIPATING RESTAURANTS

470GUESTS FOR THE

REMARKABLE DINNER

1,700 FESTIVAL-GOERS

AT HALLES DE LYON PAUL BOCUSE

5,000 LITRES OF

MONSIEUR PAUL SOUP

Mouth-watering, unique and friendly, the 3rd edition of BIG celebrated gastronomy over the course of 5 days in the heart of Lyon.

Remarkable Dinner at Lyon City Hall, auctions at the Puces du Canal, gourmet stroll through the Halles de Lyon Paul Bocuse, distribution of Monsieur Paul Soup, photo exhibitions, restaurants and bistrots joining in for the festivities, BIG 2019 brought to life the warm and friendly spirit of Monsieur Paul throughout the city!

DELICIOUS EVENTS STAGES ALL AROUND LYON

Photo exhibition: tribute to Paul BocuseCity Hall atrium – Lyon 1

Remarkable dinnerCity Hall – Lyon 1

Night of the soup with Soupe en Scène festival Place de la République – Lyon 2

Charity sale for the homeless Foyer de Notre-Dame.

Photo exhibition: 30 years of ‘Coupe du Monde de la Pâtisserie’ Place Antonin Poncet – Lyon 2

La Cantine des VagabondsRestaurant le Sapna – Lyon 1

BIG Festiv’Halles Les Halles de Lyon Paul Bocuse – Lyon 3

Auction sale with Jacotte Brazier Puces du Canal – Villeurbanne

Shop trail Presqu’île de Lyon

Distribution of Monsieur Paul SoupOn the markets in Lyon

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PROMOTION - VISITORS

635,986 PRINTED INVITATIONS

INCLUDING 240,062 ORDERED BY EXHIBITORS

INCLUDING 20,796 FOR THE INTERNATIONAL

CONTESTS

168,178 E-INVITATIONS &

INVITATIONS BUTTONSINCLUDING 17,378

FOR THE INTERNATIONAL CONTESTS

77EMAIL CAMPAIGNS

INCLUDING 4 FOR THE INTERNATIONAL

CONTESTS

1,902 mDELIVERED EMAILS

INCLUDING 3,000 FOR THE INTERNATIONAL

CONTESTS

408POSTS

INCLUDING 179 FOR THE

INTERNATIONAL CONTESTS

588TWEETSINCLUDING

281 FOR THE INTERNATIONAL

CONTESTS

696 POSTS & STORIESINCLUDING

528 FOR THE INTERNATIONAL

CONTESTS

SIRHA DIGITAL CAMPAIGNS on Google Display, Facebook, Linkedin

9.5 m IMPRESSIONSNovember 2018 to January 2019

September 2018 to January 2019

1,692 PUBLICATIONS ON SOCIAL MEDIA

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International contests: Bocuse d’Or & Coupe du Monde de la Pâtisserie


VISITOR SERVICES

WELCOME BY ONLY LYON SAINT EXUPÉRY AIRPORT

> New: partnership Eurexpo Lyon, Saint-Exupéry airport and Sirha> Reinforced hospitality and personalised signage> 1,037 visitors welcomed at Terminals 1 and 2> Dedicated Premium welcome: fast-track, Sirha lounge, concierge...

SNCF STATIONS PART DIEU AND PERRACHE, HUBS GRANGE BLANCHE AND VAULX-EN-VELIN LA SOIE, CARPOOL PARKING LOT

> Reinforced hospitality and personalised signage> Tramway T5 reinforced (Grange Blanche)> Eurexpo access in 10 min with direct Bus line 100 (Vaulx-en-Velin La Soie) > New car pooling lot Groupama Stadium. Shuttle service from 8 am to 8 pm.

IN TOWN> Welcome campaign: posters, decoration, signage> Welcome at partner hotels: kakemonos, signage, welcome letter…

COMMUNICATION CAMPAIGN ON EUREXPO ACCESS

> Social media, websites, local radio stations, TCL network, panels on major axes, Sms to exhibitors

PARTNERSHIP ‘MY PRESQU’ILE’> 29 January, gourmet trail as part of BIG (Biennale Internationale du Goût)

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Place des Lumières, Saint Exupéry airport


VISITOR SERVICES

BILINGUAL VISITOR HOTLINE

5,779 CALLS

4,548 PROCESSED EMAILSOctober 2018 to January 2019

BILINGUAL WELCOME ON SITE

WITH

106 HOSPITALITY STAFF

92% VISITORS SATISFIED WITH THEIR VISIT

DEDICATED PREMIUM VISITORS WELCOME with Concierge

WEBSITE DOCUMENTS > Pocket map> Visitor Guide > Influences booklet guide> Official catalogue (sale)> Official programmes: Bocuse d’Or & Coupe du Monde de la Pâtisserie

PRESS KIOSK> Free: 40 SPECIALISED PRESS MAGAZINES

SIRHA.COM > Search engine for exhibitors and events

SIRHA APP> Bookmark favourites, schedule of events, interactive maps, list of exhibitors, list of new products, 14 visitor routes, live news...

7 EXPERT HUBS> Indoor design (Club Chic)> Export hub (Business France)> Mass catering (Restau’Co)> Innovations and Influences (Isara Lyon)> Intermediate food products, Ingredients, food products (Nutri Marketing)> Equipment Design (FCSI)> Retail meetings (FEEF)

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A GLOBAL AUDIENCE

SIRHA.COM

SIRHA SMARTPHONE APP

SIRHA SOCIAL MEDIAas at March 6, 2019

503,507SESSIONSJanuary 2019

28,000DOWNLOADS

2,104,243 PAGES VIEWED

39,859 FANS+ 7,674 FANS* 14,501 LIKES, COMMENTS & SHARES*

9,053 FOLLOWERS549 RETWEETS*

19,100 FOLLOWERS+ 9,029 SUBSCRIBERS*

16,800 VIDEOS VIEWED

SIRHA, BOCUSE D’OR, COUPE DU MONDE DE LA PATISSERIE: A GREAT SYNERGY!

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+11%

vs 2017

*January 2019

8,099,000 COMBINED VIEWS ON SOCIAL MEDIA AND THE INTERNET - 26-30 January 2019

15,550,522 COMBINEDIMPRESSIONS ON SOCIAL MEDIA - January 2019


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PRESS COVERAGE - FRANCE AND INTERNATIONALAs at 22 March 2019

409 AUDIO-VISUAL MENTIONSINCLUDING 328 FOR THE INTERNATIONAL CONTESTSI.E. MORE THAN 26 HOURS

INCLUDING271 TV PIECES I.E. MORE THAN 12 HOURS138 RADIO BROADCASTSI.E. MORE THAN 14 HOURS

7,981 PRESS MENTIONS

INCLUDING 4,222 FOR THE

INTERNATIONAL CONTESTS

€11,478,600ADVERTISING EQUIVALENT

INCLUDING €5,310,900

FOR THE INTERNATIONAL CONTESTS

964JOURNALISTS

INCLUDING 625 FRENCH

339 INTERNATIONAL46 NATIONALITIES

International contests: Bocuse d’Or & Coupe du Monde de la Pâtisserie


SIRHA WISHES TO THANK ITS PARTNERS!

OFFICIAL PARTNERS

TRADE SHOW PARTNERS

WITH THE EXPERTISE FROM

WITH THE SUPPORT OF

CARRIER PARTNERS

Official Research Partner

Under the high patronage of


SIRHA WISHES TO THANK ITS PARTNERS!

INTERNATIONAL PRESS

NATIONAL PRESS

le magazine de la Gastronomie Lyonnaise

GRANDES CUISINESLE PREMIER MAGAZINE DES PROFESSIONNELS DE LA GRANDE CUISINE

FOURNISSEURS DE L’HÔTELLERIE & RESTAURATION LA REVUE PRATIQUE DU FROID

www.latdm.fr www.abc-pro.fr

LA REVUE DES PROFESSIONNELS DE LA NUTRITION ET DE LA RESTAURATION COLLECTIVE

mediagroup

B RBar | A lbergh i | R i s torant i


SIRHA INTERNATIONAL NETWORK EVENTS

24 › 25 JANUARYCOUPE DU MONDE DE LA PÂTISSERIE

FINALEEUREXPO, LYON

23 JANUARYINTERNATIONAL CATERING CUP

EUREXPO, LYON

10 › 12 MARCHOMNIVORE

MAISON DE LA MUTUALITÉ,

PARIS

17 › 19 MAYMONDIAL

DE LA BIÈREPARC FLORAL, PARIS

26 › 27 JANUARY BOCUSE D’OR

FINALEEUREXPO, LYON

MONDIAL DE LA BIÈRE

PARISDATE & VENUE

PENDING

MONDIAL DE LA BIÈRE

PARISDATE & VENUE

PENDING

23 › 24 SEPTEMBERBOCUSE D’ORNATIONAL ROUND

FRANCEMAISON DE

LA MUTUALITÉ, PARIS

11 › 14 JANUARYEUROPAIN

PORTE DE VERSAILLES, PARIS

4 › 6 FEBRUARYSIRHA BUDAPEST

HUNGEXPO, HUNGARY

COUPE DU MONDE DE LA PÂTISSERIE

CONTINENTAL SELECTION COPA MAYA

DATE & VENUE PENDING

OMNIVOREPARIS


OMNIVOREPARIS


BOCUSE D’ORCONTINENTAL SELECTION

AMERICASDATE & VENUE

PENDING

14 › 16 JUNESIRHA GREEN

EUREXPO, LYON

SIRHA ISTANBULTURKEY


14 › 16 NOVEMBERSIRHA ISTANBUL

CONGRESS CENTER, TURKEY

23 › 27 JANUARY SIRHA

EUREXPO, LYON

23 › 27 JANUARY BIGLYON

2019

2021

2020


ASIA PACIFICDATE & VENUE

PENDING

JUNEBOCUSE D’OR

CONTINENTAL SELECTION EUROPE

TALLINN, ESTONIA


CONTINENTAL SELECTION EUROPE



CONTINENTAL SELECTION AFRICA



AFRICADATE & VENUE

PENDING

19 JUNEMEET-UP GREEN

MAISON DE LA MUTUALITÉ, PARIS


SAVE THE DATE

23>27 JANUARY 2021

@sirha_lyon

sirha.com

PARTNER

23 JANUARY 2021 24>25 JANUARY 2021 26>27 JANUARY 2021

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Contact: Aurélie WATTINNE+ 33 (0)4 78 176 312

[email protected]

post show report 2019sirha-japan.com/sirha2019_report_english.pdf · 2 post show report 2019 sirha...

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