Issuu

HORECA INTERNATIONAL www.leoninox.com

SPECIAL middle east

www.leoninox.com

www.compac.it

www.sifim.it

www.pucciplast.it

www.frigopo.it

www.mpsporcellane.com

www.fiorentinifirenze.it

www.pastacecchin.it

www.ilpanificiodicamillo.it

EDITRICE ZEUS SRL - Via C. Cantù, 16 - 20831 - SEREGNO (MB) - Italy Tel. +39 0362 244182 - 0362 244186 - www.horeca-online.com

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October 17 — 21, 2026

www.sialparis.com

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www.pastacecchin.it -

pastacecchin

CYBER CAP CYBER PLUS

Coffee

desires daily inspired

Richiedi la tua macchina su misura Request your customized machine

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CASSETTE

PUCCI

IN THIS BATHROOM

“

WE INSTALLED

”

PUCCI SFIORO.

Pucci & the Bathroom the inseparable alliance

CREARE

Sfioro has a technological heart and design straight out of the future. Since its “début” it has embodied the idea of elegance among interior designers and installers, and it’s one of the bathroom’s key features. Sensor activated touch control, a flush plate made of glass and light, and sustainable water usage, all with a simple “Sfioro” touch.

HORECA INTERNATIONAL

middle east

The boundaries of HoReCa are becoming increasingly blurred. A restaurant competes not only with another restaurant, but also with delivery platforms, premium convenience stores and readyto-eat retail.

Sonia V. Maffizzoni Editorial Manager

At the same time, traditional meal occasions are giving way to snacking, food-to-go and more flexible ways of eating. For hotels, cafés, restaurants and caterers, this means rethinking where, when and how food is offered. The opportunity lies in creating formats that can move across different moments of the day, combining quality, convenience and a strong identity. In today’s HoReCa market, the real competition is increasingly for the eating occasion itself.

EQUIPMENT

SOME CONTENTS 08/10 PUCCIPLAST SPA

Uscita n.3-26

Pucci Eco: the innovation that heralded sustainability

editorial management and registered office: Via Cesare Cantù, 16 20831 SEREGNO (MB) - ITALY Tel. +39 0362 244182 +39 0362 244186 web site: www.editricezeus.com e-mail: redazione@editricezeus.com portal: www.horeca-online.com e-mail: marketing@itfoodonline.com skypeTM: editricezeus

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An outline of services and products for the horeca world and hospitality Published: biannual magazine Registration: Court of Monza no. 13 of 13.11.2018 Servizi e prodotti per il mondo horeca e ospitalità Periodicità: semestrale Autorizzazione del Tribunale di Monza, no.13 del 13.11.2018

HORECA INTERNATIONAL is the international magazine for the hospitality industry year 9 - 2026 managing editor S.V. Maffizzoni redazione@editricezeus.com 05/10/26 11:45

DESIGN

16/18 MANIFATTURA PORCELLANE SARONNO SRL

FOOD

Excellence takes shape with Innovative Color Line

22/25 TENTAZIONI PUGLIESI SRL

SERVICE

Temptations for everyone their traditions, our interpretation.

42/44 N-AND GROUP LTD From high-performance machines to smart machines.

379 2421278

editorial manager S.V. Maffizzoni redazione@editricezeus.com

account dep. manager Elena Costanzo amministrazione@editricezeus.com

translations BAYAN TECH FZC

editorial production Sonia Bennati bennati@editricezeus.com

project and layout design creative dep. ZEUS Agency grafica@editricezeus.com

printing Zeus Agency

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PUCCI ECO: THE INNOVATION THAT HERALDED SUSTAINABILITY Pucci Eco was the first dual-flush cistern, designed to allow a choice of water volume for each flush, as needed. An innovation that has brought big water savings to our daily lives. The name Eco speaks not just of environmental care and protection of precious natural water re-sources, but also the resulting economic benefit, with reduced consumption and lower water bills. Sustainability has become a modern buzzword, but Pucci made it a reality long before it was on the lips of the whole world. After patenting the dual-flush cistern, in 1995 the compa-ny developed the first slimline cistern with maximum flush volume of just 6 litres, a require-ment that was only introduced in Europe in 2023, confirming Pucci’s intuition almost thirty years earlier. Innovation has always been Pucci’s mark of distinction. With solutions that have created new trends in a fast growing market, Pucci remains the sole industrial concern spe-cialised exclusively in making WC cisterns. This strategy made a decisive contribution to the firm’s success, allowing it to face market evolution with constant investment

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INNOVATION reduced consumption and lower water bills

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in R&D and technology to offer increasingly innovative and reliable solutions. Function follows form with perfection in the modern bathroom. Material, light, colour, and technology are combined to transform the bathroom into a sanctuary of self-care in the home. Also the flush-plate has evolved in step with the times, from a simple functional fitting to a décor element that brings a personal touch to the bathroom. Today, Pucci flush-plates are even slimmer and

simpler: with thickness of just 4.7 mm, they encapsulate elegance, technology, and reliability. Availa-ble in a wide range of finishes and versions, they offer absolute freedom for customisation, meeting all the various aesthetic and design requirements. All Pucci flush-plates are equipped with the exclusive direct cover mounting system for simpler and faster installation in any con-text. Visit: www.pucciplast.it

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Scopri di più su

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FIORENTINI FIRENZE presents the new line of “Climate Friendly” products From 2020 Fiorentini Firenze S.p.A is on the market with three new products of the “Climate Friendly” family: Extra Virgin Olive Oil, 100% Italian, the flagship of the company’s production, not only accompanied by a specific certificate of traceability for each bottle, but “capable of respecting the environment” with a zero climate impact thanks to the offsetting of carbon emissions. THE FIORENTINI FIRENZE COMPANY Founded in 1996, Fiorentini Firenze has over time specialized in providing a service of processing, bottling, packaging and storage of extra virgin olive oil for a wide range of customers that now includes the most important Italian and European GD and GDO chains, as well as the main multinational groups in the food sector. The new production site in Colle di Val d’Elsa (SI), inaugurated in 2017, consists of a 250 square meter analysis laboratory and an oil storage center of about 16 million liters. The bottling plant consists of 6 lines with an average daily production capacity of about 200,000 bottles; the product storage department is equipped with 2000 pallet places with four covered loading bays. 12

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100% ITALIAN

“capable of respecting the environment” with a zero climate

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GROWTH, TOWARDS THE FUTURE In 1998 the company approached the foreign market, first with the US market, followed by the German market in 2001. Since then, the development performance increases by more than 20% every year, so that at the end of 2024 the total number of packaged bottles is over 54,000,000 units, with sales for 65% on international markets, mainly consisting of Germany, USA, Brazil, France, Japan, China, Russia, England, Switzerland and the remaining 35% on domestic markets. As of today, 2025, the annual production is estimated to be close to 60,000,000 bottles between private label and the three company brands ANTICO FRANTOIO, OLIVETA, FIORENTINI FIRENZE.

The company’s objective is to increase the volume of exports to the foreign market by up to 75%, through products increasingly aimed not only at underlining its importance in large-scale distribution but also at acquiring an increasingly strong identity in the eyes of the end consumer: the values with which Fiorentini Firenze has grown over the years are and will always be a guarantee of quality. Quality not only in the excellence and in the control of the raw material to be used but also the quality of the production chain itself, based now more than ever on new technologies, on eco-sustainability and ethical and social responsibilities.

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THE VALUE OF INNOVATION The company Fiorentini Firenze S.p.A invests a lot in technological innovation and sustainable energies: the storage facilities are one of the first facilities in Italy to provide the new technology of Conservation under nitrogen and processing with Cold Cycle, and the entire operational management center uses photovoltaic and geothermal energy systems for at least 25% of its energy needs. With the recent construction of the new plant, the company also pays particular attention to the issue of sustainability, a balance between the development of its economic activity and the protection of the environment, thus becoming an excellence in the oil industry not only for the high standard of production but also because, aware of its commercial importance, it invests to eliminate the climate impact of its work and launches new Climate Friendly products on the market.

on a system that combines the production of high-quality sustainable timber and cocoa with the protection of biodiversity and the restoration of the ecosystem. With the Climate Friendly products, Fiorentini does not only aim to sensitize the end-user through the choice of an eco-friendly product, but it takes first the responsibility to improve its environmental performance creating social promotion and economic self-sufficiency for local populations in developing countries. www.fiorentinifirenze.it

CLIMATE FRIENDLY PRODUCTS, AN ASSUMPTION OF RESPONSIBILITY For the first time in Europe an Italian company quantifies and eliminates cO2 emissions by offsetting them with the program “PLANTING BIODIVERSE FOREST IN PANAMA” certified GOLD STANDARD: developed by Forest Finance and expanded by the partners Sustainable Timber and Isla Cebaco, the project is based

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EXCELLENCE TAKES SHAPE WITH INNOVATIVE COLOR LINE In contemporary hospitality, the table is no longer a neutral stage. It is part of the restaurant’s identity: a surface that enhances plating, communicates atmosphere and turns service into visual experience. With Innovative Color Line, MPS Porcellane brings colour beyond decoration. The collection comes from research into the expressive potential of porcelain: reactive shades, glossy finishes and sand-effect textures interact with light, revealing new depths and giving each piece tactile presence. The palette has been created for professional cuisine: Mustard, Red, Reactive Blue, Reactive Cream and Reactive Sand. Each colour supports the dish without overpowering it: mustard adds 16

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VISUAL EXPERIENCE to express and make every dish memorable

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warmth, red gives intensity, reactive blue brings depth, while cream and sand offer natural, minimalist elegance. The range includes coloured Gastronorm porcelain oven dishes in formats such as 1/1, 1/2, 1/3, 1/4, 1/6, 2/3 and 2/4, together with porcelain casseroles, versions with handles and lids, and oval salad bowls. From buffet to table service, the line helps chefs create coherent presentations. For 2026, MPS also introduces a new evolution of its iconic cast-iron effect: a cast-iron finish interior combined with red, green or orange exteriors, creating a bold contrast between material strength and porcelain refinement.

Suitable for oven, microwave, freezer Behind the colour, the soul of MPS re- and dishwasher, resistant to thermal mains unchanged. Since 1987, the com- shock and designed for professional use, pany has worked with feldspathic por- MPS porcelain unites beauty and percelain made from feldspar, quartz and formance. kaolin from Limoges. The result is table- With Innovative Color Line, colour beware with high hardness, mechanical re- comes a new tool for chefs: to express sistance, very low water absorption and and make every dish memorable. a lead- and cadmium-free glaze certiwww.mpsporcellane.com fied for food contact.

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OLIO LUGLIO, SINCE 1953

1961

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Great expanses of olive trees, tablelands furrowed by the man’s hand and bright chromatisms are the frames of the characteristic town of TERLIZZI, in the north of Bari.

tected Designation of Origin) is the important recognition for the value and the quality by which the European Community assures customers about the geographical area of origin and the uniqueness of olive oil production It’s here that our family’s roots are and methods in “Terra di Bari”. where the family started the manufacture of a “nectar” called extra virgin Environmental conditions and the culolive oil in 1953. tivation methods make our “Terra di Bari” PDO extra virgin olive oil a preTheir attachment to tradition and cious oil. Luglio considers very importheir attention to the changes of time tant the traditional ways of cultivating make the Luglio’s firm a point of refer- and pruning olives in order to preserve ence for the working process of the all their original characteristics. In our Baresan oil, the most esteemed in the range, you can find also “Gold Selecworld by experts. tion” extra virgin olive oil obtained only from 100% Italian olives. The control of the countryside culti- This kind of oil has an intense aroma, vation, the bottling process and the which reminds to one of the olives finished products trade are the pride harvested from the plant at the right of the Luglio’s. The extraordinary ex- degree of ripeness. The characteristic perience handed down from father of 100% Italian extra virgin olive oil ‘’Gold to son, guarantees the genuineness, Selection’’ is the balance between bitdeliciousness and high quality of this ter and spicy, of medium intensity. oil, “the good of Italy”. Medsol srl has many certifications such Medsol s.r.l is one of the biggest bottler as: ISO 22005, IFS, BRC, KOSHER, HALAL, companies in PDO Terra di Bari Extra ORGANIC and P.D.O. Virgin olive oil PDO “TERRA DI BARI” EXTRA VIRGIN OLIVE OIL. (The Pro- www.olioluglio.it

EXTRA VIRGIN OLIVE OIL attachment to tradition and their attention to the changes of time

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TEMPTATIONS FOR EVERYONE THEIR TRADITIONS, OUR INTERPRETATION Standardization? What is that? Our philosophy is exactly the opposite. Open-minded from the very beginning, Tentazioni Pugliesi combines the craftsmanship of traditional taralli with a curious and creative interpretation of international signs, symbols and flavours. Always guided by quality and authenticity. From Trani, Puglia, to the world and for the world. Our tradition is not a limitation, but the foundation from which we begin. Tentazioni Pugliesi is currently developing several new projects: • Tentazioni Around the World, starting with pretzel-inspired taralli; • Healthy snacks; • Puglia Reloaded; • The Aperitivo World. 22

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QUALITY AND AUTHENTICITY combines the craftsmanship of traditional taralli

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The line includes: • Turmeric and Chia Taralli, rich in antioxidants and fibre; • Karshof Taralli, with a rich, full-bodied flavour; Taralli become a platform for design • Altograno Taralli, made with premiand taste, adaptable to the traditions um high-protein flours and naturally energy-rich ingredients. of different markets and countries. The tarallo is a ring capable of bringing everyone together. Puglia Reloaded Everything changes: technology first This is the idea behind the German and foremost, but also tastes and debut of our pretzel-flavoured tarallo, trends. with many more interpretations soon to follow. Tentazioni Pugliesi has reinterpreted Puglia through extensive research, We dared to experiment, and the passion and love. market responded with appreciation. The result is a collection conceived as Healthy Snacks a sensory journey: Tasty, wholesome and authentic products that combine the pleasure - Black Olive Taralli, inspired by the of flavour with everyday well-being. aromas of the Mediterranean scrub; - Sun-Dried Tomato and Caper TaThanks to a carefully balanced comralli, with a bold, sun-filled flavour; bination of carbohydrates, fibre and - Onion and Raisin Taralli, a daring “good” fats, the range provides the and unexpected encounter beright energy intake for anyone looktween sweet and savoury, creating ing for a nutritious break. a small gastronomic masterpiece. Tentazioni Around the World “Taralli-fying” the flavours of other cultures: first through bold thinking, then through creative interpretation.

A TRANI... IL GIORNO DI FESTA Tarallo Bretzel

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I NOSTRI PROGETTI taralli salutistici taralli per aperitivo Puglia reloaded tarallo bretzel cate sweetness of flour with the inThe Aperitivo World tense smoky aroma of bacon; Creativity means connecting the dots. - Cheese Taralli, rich and enveloping; Crisps are our close cousins. For our taralli, we chose to think out- - Paprika Taralli, with a pleasantly peppery finish; side the box. The products are coated through the application of oil, followed - Barbecue Taralli, with sweet and smoky notes. by the even distribution of powdered seasoning across the surface. There will be plenty to taste and enjoy. We decided to experiment with mod- This is only the beginning of an excitern flavours designed to appeal to ing journey: a well-established strategy combining R&D, production and younger consumers: sales, designed to continue evolving - Pink Peppercorn and Lime Taralli, over time. exotic and vibrant; - Bacon Taralli, combining the deli- www.tentazionipugliesi.it

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latest news

handling and reliable quality control could therefore become increasingly relevant. Innovation will also involve adapting existing production lines and developing formulations that meet changing dietary requirements without sacrificing industrial efficiency. There are pitfalls, too. The Hartman Group notes that only about a quarter of users actively choose foods designed for GLP-1 users. It warns that overly medical positioning could alienate non-users and repeat past health-washing failures. Protein and fibre claims alone are not enough, because taste, texture, digestibility and short ingredient lists still decide what consumers buy. Rather than creating an entirely separate category, manufacturers may find greater opportunities in identifying nutritional preferences shared by GLP-1 users and the wider population. A crucial question will be whether these behaviours persist over time, potentially influencing mainstream food consumption well beyond the growth of the medication market. For the food industry as a whole, GLP-1s point to a market where every bite has to earn its place. Smaller premium packs, nutrient-dense recipes, high-quality proteins, gut-friendly ingredients and functional drinks are all likely to gain ground. The companies best placed to serve this consumer will be those that combine nutritional precision with real pleasure, because people who eat less expect more from what they do eat. 28

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CAPITANI: ITALIAN EXCELLENCE IN CAPSULE AND POD COFFEE MACHINES Capitani srl an Italian company that designs and manufactures coffee machines for capsules and pods for the OCS/HORECA sectors, 100% Made in Italy. The Capitani Technical Department is available to serve its customers through consolidated know-how and a highly specialized staff. Capitani coffee machines are constantly subjected to testing and rigorous quality controls in accordance with the quality standards and the reference ISO regulations in order to comply with all current protocols. Visit: www.capitani.it

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CAPSULES AND PODS the quality standards and the reference ISO regulations

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THE COMPLETE SYSTEM FOR FOOD PACKAGING From over 30 years Compac designs and fessional kitchens. All materials are MOCA produces in Italy integrated Food Packag- compliant, recyclable and/or compostable. ing Solutions. The COMPAC Heatsealing Machines repHeat sealing Machines, Containers and resent the heart of the system: compact, Film Reels: three elements that together robust and easy to use, with quick format build a single system. An approach that change, they allow complete meals to be arises from the experience in the Details packaged hygienically in a few seconds, and GDO fields, and today naturally results saving time. The answer for those seekin the Ho.Re.Ca. world, where practicality ing order, efficiency and impeccable presentation. and security coexist in each service. The COMPAC HO.RE.CA. System is designed for those who work every day with ready-to-eat meals, flexible portions, and complete menus to prepare, store, and transport. From Gastronorm containers to Square Plates, each format is designed to enhance preparations and ensure maximum functionality. The cardboard containers are heat-sealable, suitable for microwave and traditional oven use, perfect for catering, canteens, delis, and pro-

Today, alongside the classic formats, COMPAC introduces a new solution: the C3 Tri-Compartment System - an innovation that changes the way complete meals are packaged. One tray, three compartments, endless possibilities. Designed to offer a complete meal in a single package, the Tri-Compartment tray allows you to separate courses with different consumption methods —hot, cold —

Microonde Microonde

- 40°C- 40°C

Tradizionale Tradizionale

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while maintaining the properties of each food unchanged. It is a novelty that combines aesthetics, practicality and sustainability: a further step forward in the COMPAC philosophy, where technology and

design serve only one goal — to enhance every preparation, from the laboratory to the table. www.compac.it

THE COMPAC HO.RE.CA. SYSTEM integrated Food Packaging Solutions

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EGO A1 – POWERFUL AND TAILORED FOR PROFESSIONAL KITCHENS THE NEW EGO A1 INDUCTION GENERATOR FROM THE E.G.O.-GROUP (E.G.O.) IS THE NEW, INNOVATIVE HEART OF PROFESSIONAL COOKING APPLIANCES

A high pace in large-scale kitchens, tight time windows in catering, or guests’ full attention during show and front cooking: Where power, speed and precision are required, professionals need induction technology they can rely on. The induction generator is particularly important here: it converts mains power into high-frequency alternating current for the coil and precisely controls the energy supply while cooking. With the EGO A1 induction generator, E.G.O. has developed a powerful, energy-efficient and design-in capable solution. Thanks to its compact, square design, EGO A1 can be easily integrated into existing kitchen infrastructures such as housings or cooking blocks. Once connected via a three-phase supply, it delivers an output of five kilowatts. In the basic configuration, EGO A1 automatically adapts to the connected coil. At maximum power, it is designed for an operating time of eight hours per day – ideal for long periods of use in everyday professional environments. 34

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COMPACT DESIGN Modular, powerful and easy to integrate

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The generator is also particularly suitable for single cooking stations in commercial kitchens or catering, for example as a wok solution, for front or show cooking. An optional Wi‑Fi-enabled service tool allows manufacturers to read out operating data themselves or change configurations. If required, E.G.O.’s experienced Field Application Team can also provide support. Modular, powerful and easy to integrate: with EGO A1, E.G.O. creates the basis for first-class cooking results in the professional sector. Interested? Please contact the E.G.O. representatives: • Vincenzo Megna /France: Vincenzo.Megna@egoproducts.com • Fabrizio Rissone/Italy: Fabrizio.Rissone@egoproducts.com • Lee Broley/UK: Lee.Broley@egoproducts.com • Torsten Urban/Germany + other countries: Torsten.Urban@egoproducts.com www.egoproducts.com 36

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POWER PARTNER FOR PROFESSIONALS The EGO A1 induction generator is the new induction solution for professional kitchens. Designed for seamless integration, modular in design, compact, square – making it easy to integrate into existing kitchen infrastructures. With a three-phase connection and an output power of 5 kW, it easily delivers an operating time of eight hours a day. Field and application support and with a WiFi enabled service tool complete the EGO A1 as a system that enables professionals to work more efficiently, more flexible and better – day after day. For further information, please contact Lee Broley lee.broley@egoproducts.com

Image: AI-generated

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CUSTOM GASKETS AND SPARE PARTS IN PROFESSIONAL REFRIGERATION In the Horeca sector, the cold chain is not just a technical necessity: it is an operational requirement. Refrigeration equipment — counters, cold rooms, prep tables, cabinets, blast chillers — must ensure consistent performance even in highstress environments, where frequent door openings and mechanical stress put every component to the test. In this scenario, gaskets and spare parts play a critical role. Often invisible, they are essential for maintaining temperature parameters, preventing energy waste, reducing contamination risks, and preserving overall system efficiency. A worn gasket or a misaligned handle can cause performance drops, energy loss, or even compromise food safety.

Via C. Mendes, 10 - 42045 Luzzara (RE) Italy | Tel. +39 0522.223073 - 97 info@frigopo.it | www.frigopo.it

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+39 0522.223073 - 976125 | Fax +39 0522.223617 www.frigopo.it

THE COLD CHAIN

gaskets and spare parts play a critical role. Often invisible

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For over thirty years, Frigo Po — based in Luzzara, Northern Italy — has specialized in this field: supplying professional gaskets and components for commercial and industrial refrigeration. The company is structured to provide rapid, accurate, and customized solutions for installers, service technicians, and purchasing managers in the Horeca industry, offering technical support that goes far beyond simple distribution. One of Frigo Po’s strengths lies in its ability to manufacture custom gaskets, even for non-standard or outdated equipment. Thanks to in-house production, the company can profile, cut, and weld gaskets quickly using proprietary molds and certified materials. This allows clients to maintain and extend the life of their systems without resorting to full replacements or major overhauls.

express shipping — often within 24 hours of order confirmation. Another key factor is Frigo Po’s consultative approach: customers receive direct, one-on-one support — even by phone — to identify the correct spare part, choose the compatible gasket profile, or explore technical alternatives. This is an important feature in an age where many suppliers rely exclusively on automated e-commerce systems with little human interaction. For Horeca operators — where refrigeration is a mission-critical asset and a frequent source of maintenance issues — having a specialized supplier like Frigo Po means operational continuity, better energy efficiency, and full compliance with hygiene regulations. These are key factors that increasingly impact competitiveness and business reliability.

In a market driven by efficiency, predictive At the same time, Frigo Po offers an exten- maintenance and the immediate availabilisive spare parts catalog: mechanical and ty of spare parts are strategic advantages. electrical components such as hinges, han- And it is precisely in this technical and operdles, thermometers, sensors, lamps, com- ational space that Frigo Po has built its solid pressors, fans, temperature recorders, data reputation. A discreet yet essential partner loggers, and even parts for ice makers. The in the daily operation of the cold chain. product range is broad and continuously updated, with goods ready in stock and frigopo.it 40

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RIGOROUS FORMS AND AMPLE POSSIBILITIES FOR PERSONALIZATION. JUNO IS THE COLLECTION FROM SCAVOLINI BAGNO THAT ESTABLISHES A DIALOGUE WITH latest news ANY AVAILABLE SPACE

“

NATURALLY IN TUNE he Juno bathroom has many ad-

vantages, but to list only the foremost, we could mention high aesthetic quality, effective modular design Flou summons the force of to create new, as in the andnature special attention to detail, unusual interior design proposals, in a harmonious J-shaped handle grip that becomes the connection of form and matter, stylisticmovement feature of the and whole space collection, as a simple ergonomic solution. Thanks to a largethe assortment, isthe possible create your he collection of Flou is ture teaches” – behind new ness it set tone ofto the project, a tribute to nature. Va- products, starting with the Gaudí together with re-fined attention own bathroom décor, selected from lacquer lues, sensa-tions, materials double bed by Matteo Nunziati. to detail: from the visible stitching CARATTERE finishes or placement matte) of and draw on kitchen this world. to then be The warm material impact of (glossy so- to the the patterns, fabric

interpreted in furnishings for the bedroom zone and the living area, ca-pable of transmitting the same harmony, authenticity and vital energy, enabling people to live totally in tune with the environment. This is the concept – summed up in the payoff “As na-

lid wood seems to be shaped by the force of the wind: the sinuous forms of the structure emerge from the enveloping embrace of the textile covering, culminating in the soft padding of the headboard. Purity and light-

that seems to simply be draped, but is actually the result of complex design de-velopment, from the shaping of the wood to the choice of finishes in coffee oak or black-stained oak. www.flou.it

available freedom system o ing open dishes, g cally pos face of th counterto

FLOU SUM DESIGN P MATTER,

GAUDÍ bed

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GAUDÍ bed

h t t to then b the bedro pable of authentic people to vironmen up in the the new p double b material to be sh

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COMPANIES

insights

FROM HIGH-PERFORMANCE MACHINES TO SMART MACHINES

by Luciano Alborghetti Chief Business Officer of N-and Group

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In today’s market, user experience is becoming just as important as machine performance as a competitive differentiator. Manufacturers are expected to integrate increasingly advanced technologies while remaining focused on their core expertise. We spoke with Luciano Alborghetti, Chief Business Officer of N-and Group, a technology partner that helps manufacturers develop connected, intuitive products designed to create value for OEMs, operators and end users alike.

User expectations are changing rapidly. How is this influencing the design of professional equipment? Reliability and performance remain essential, but they are no longer enough. Users now expect the same simple and intuitive interaction they experience every day with their digital devices. For manufacturers, this means designing not only outstanding machines, but also user experiences that enhance product quality, strengthen brand identity and increase perceived value. What role can a technology partner play in this transformation? Manufacturers know their products and markets better than anyone else.

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COMPANIES

insights A technology partner brings complementary expertise-from embedded electronics and user interfaces to connectivity and digital services-helping them innovate without diverting resources from their core business. The goal is to accelerate development and create products that stand out through quality, innovation and user experience, rather than competing on price alone. How do digital technologies, connectivity and services increase the value of a machine? Digital technologies transform a machine from a standalone piece of equipment into a platform that can evolve over time. Remote updates, diagnostics, predictive maintenance, digital payments and value-added services improve both the user experience and operational efficiency, while creating new opportunities for manufacturers to differentiate their products. The real value, however, lies in integrating these technologies into a simple, reliable ecosystem. This is how N-and supports its customers: by turning technological complexity into a tangible competitive advantage. Visit: www.n-andgroup.com

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Value, added.

KREA COMPATIBLE KIT

Choose sustainability. With a modest investment, N-and compatible refurbish kits extend the lifespan of your machines. Transform them into connected digital touchpoints to unlock a more engaging and intuitive user experience.

n-andgroup.com/products

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Tomorrow, embedded.

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ITALIAN MANUFACTURING EXCELLENCE FOR PROFESSIONAL KITCHENS For over 60 years, Tomatto® has represented a perfect balance between Italian craftsmanship and industrial precision. Founded in 1963 by the Rivadossi brothers, the company has grown into a trusted partner for professionals in the HoReCa sector, offering a wide range of kitchen tools designed for performance, durability, and everyday use. What truly defines Tomatto® is its fully integrated production process. Every stage — from design and plastic molding to metalworking, assembly, and quality control — is carried out internally. This closed-loop approach ensures consistent standards, attention to detail, and complete control over quality. The brand’s product range includes over 600 items, covering food preparation, cooking, serving, and storage solutions. Each product is developed to meet the needs of professional kitchens, where efficiency, reliability, and ease of use are essential.

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OVER 600 ITEMS a perfect balance between Italian craftsmanship and industrial precision

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Material selection plays a key role. Tomatto® primarily works with high-quality stainless steels such as AISI 304 and AISI 430, chosen based on their specific properties. This allows the company to deliver products that combine corrosion resistance, hygiene, strength, and compatibility with modern cooking systems, including induction. Alongside performance, sustainability is a core value. Through its “Green Love” philosophy, Tomatto® is committed to reducing waste, using recyclable materials, and promoting responsible manufacturing practices. Today, Tomatto® stands as a symbol of Made in Italy excellence, offering kitchenware designed not only to perform, but to last over time in the most demanding environments. www.tomatto.it 48

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RUSTIC SOURDOUGH BREAD TYPE “1” Il Panificio di Camillo presents the Rustic Sourdough Bread Type “1”, a product born from a precise vision: relying exclusively on natural sourdough for leavening. Rustic Sourdough Bread Type “1” also represents a step forward in supply chain control. First of all, it is made with wheat grown in the Biosimbiotic District of Romagna, cultivated in the Bidente, Rabbi and Savio valleys following the principles of organic agriculture, therefore without synthetic chemical pesticides, synthetic fertilisers or GMOs. The grain is then stone-milled whole by Molino Pransani, preserving the wheat germ, which is naturally rich in vitamins, minerals, fibre, proteins and healthy fats. This bread is also the subject of a unique study in Italy, supported by Il Panificio di Camillo and involving the Biosimbiotic District of Romagna, the Department of Medical and Surgical Sciences of the University of Bologna,

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A UNIQUE PRODUCT Ideal for gourmet bread baskets, hotel breakfast service and premium catering

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the Faculty of Food Science and Gastronomy of the University of Cesena, the Gastroenterology Unit of Forlì-Cesena and the Technopole of Forlì-Cesena. The goal? To demonstrate the benefits of sourdough bread made with biosimbiotic wheat on the human gut microbiota.

tion within the food sector. Today, it is an extremely valuable ally for the HO.RE.CA. world, offering a unique product capable of enriching a bread basket, enhancing a hotel breakfast buffet or elevating catering services of any kind. www.ilpanificiodicamillo.it

The expected benefits of introducing this food, which must be confirmed by the ongoing research project, include improved digestion and metabolism, a strengthened immune system and better psychological well-being thanks to a balanced intestinal microbiota. Il Panificio di Camillo’s Rustic Sourdough Bread Type “1” is not only a flavourful bread, due especially to the distinctive acidity provided by the sourdough starter, but also a product that could foster a virtuous evolu-

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Rustico Madre Tipo “1”:

Perfetto per un cestino del pane gourmet, per le colazioni in hotel o per impreziosire ogni tipo di catering • Lievitato solo con 100% pasta madre • Prodotto con grano del Distretto Biosimbiotico della Romagna • Con grano macinato a chicco intero che preserva il germe di grano Il nostro stabilimento è certificato:

Seguici su:

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- Scopri di più su: www.ilpanificiodicamillo.it

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HIGH-PERFORMANCE VENTILATION FOR THE HORECA SECTOR Elektrovent Srl is an Italian company specializing in professional ventilation, with over twenty years of experience in designing efficient and reliable air-handling solutions. In the HORECA sector, where operational continuity and safety are essential, the company offers products specifically developed to meet the needs of modern kitchens. Among these, the CHEF BOX stands out as one of the most appreciated solutions. It is a boxed fan equipped with a backward-curved centrifugal impeller and a motor isolated from the airflow, a feature that makes it ideal for extracting high-temperature fumes up to 120˚C, with peaks of 180˚C in the three-phase versions. This separation ensures greater durability, reliability, and safety in demanding kitchen environments. 54

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PROFESSIONAL VENTILATION products developed to meet the needs of modern kitchens

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The range includes 12 models, with impeller diameters from 350 to 800 mm and airflow rates up to 20,000 m3/h, covering the needs of restaurants, hotels, and high-capacity cooking centers. The aluminium structure with sound-insulated panels helps reduce noise levels and facilitates maintenance thanks to removable access panels. Easy access to the impeller for cleaning is particularly appreci-

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ELEKTR

ated, especially in the presence of grease and cooking residues. The CHEF BOX also features a plug-and-play configuration, with circular inlet and orthogonal outlet, simplifying integration into existing systems. Available accessories include an anti-vibration joint, rain protection covers, fixing brackets, and a grease collection tray, also available with integrated drain.

With the CHEF BOX, Elektrovent confirms its ability to combine engineering, reliability, and installation simplicity, offering HORECA professionals a robust, high-performance solution for air management in professional kitchens. Visit:: www.elektrovent.it

W W W. E L E K T R O V E N T. I T

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ICED COFFEE: THE CONSISTENCY CHALLENGE Cold coffee beverages are becoming a more permanent part of the offer across HoReCa environments, from hotel breakfast and lobby service to restaurants, cafés, bars, terraces, catering and self-service settings.For operators, the opportunity is clear – but so is the challenge: delivering consistent taste, attractive presentation and efficient preparation without adding complexity during busy service periods. The shift is visible across global coffee markets. Starbucks reports that roughly two-thirds of beverages sold in its US company-operated coffeehouses are cold, while cold beverages account for around

ActiveChill from Franke cools freshly brewed coffee before dispensing, helping operators serve full-flavor iced coffee with less dilution and fewer manual steps. 58

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ACTIVECHILL FROM FRANKE COFFEE SYSTEMS prepare iced coffee in both served and self-service areas

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60% of its international beverage sales. Across Europe, World Coffee Portal reports that half of industry leaders surveyed believe there is now strong year-round demand for iced beverages. Younger consumers are helping accelerate this development, with a strong preference for customizable, iced and flavored beverages consumed throughout the day. As demand grows, cold coffee is becoming part of a broader shift toward more variety, personalization and new flavor experiences. For operators, this creates an opportunity to expand beverage menus and reach new customer groups but also raises expectations for quality, presentation and consistency. The hidden challenge behind premium iced coffee While adding iced beverages to a menu may seem straightforward, consistently delivering a high-quality iced coffee experience is often more complex than expected. Common methods include brewing coffee directly over ice, using pre-brewed coffee stored in a refrigerator, or relying on additional cooling tools before serving. Each approach can work, but each also adds variables such as temperature, timing, handling, 60

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storage and the amount of ice used. In busy environments, these factors can quickly influence the final beverage, especially its consistency from one cup to the next.

version of the hot coffee menu. This means controlling the brewing and cooling process while reducing the number of manual steps needed to achieve a consistent result.

“Preparing iced coffee is not only about making coffee cold. The way the beverage is cooled has a direct impact on taste, aroma and balance,” says Wojciech Tysler, Irish Barista Champion and Brand Ambassador at Franke Coffee Systems. “

This is where ActiveChill from Franke Coffee Systems comes into play. Available with the New A Line, the technology cools freshly brewed coffee before dispensing. Combined with iQFlow™ extraction technology, ActiveChill supports consistent in-cup quality while helping to preserve flaWhen hot coffee relies mainly on ice for cooling, vor and aroma and reduce dilution compared to dilution can change the character of the drink. traditional iced coffee preparation methods. For operators, the challenge is to deliver an iced coffee that still tastes intentional, consistent and “For operators, iced coffee preparation needs to visually appealing, even during peak service.” be reliable, repeatable and easy to integrate into daily service,” says Patrice Schaer, Product ManPre-brewed coffee requires planning, storage ager at Franke Coffee Systems. space and careful handling. Additional cooling tools, such as metal cooling balls, can help bring “With ActiveChill, the idea was to simplify one of down the temperature, but they also add man- the most critical steps in the process: cooling freshual steps to the workflow. During peak periods, ly brewed coffee before it reaches the glass. This these extra steps can slow down preparation helps reduce manual intervention and supports and make it harder for staff to deliver the same a more controlled preparation workflow.” result consistently. In practice, this gives hospitality operators a simFor operators focused on premium coffee quali- pler way to prepare iced coffee in both served ty, the challenge is therefore not only dilution. It is and self-service areas. It helps them offer cold also time, workflow, and repeatability. coffee beverages with more consistent quality while reducing the manual steps required in daily From trend to daily operations service. As cold coffee becomes a year-round category, it is no longer enough to add iced coffee to the Looking ahead menu. The process needs to stay simple during Iced coffee has become part of a wider shift busy periods and deliver consistent results across toward customization, beverage innovation and different HoReCa environments, from breakfast all-day coffee consumption. For operators, the and bar service to cafés, restaurants, terraces opportunity is clear, but success depends on exand self-service settings. ecution. This is where the operational pressure becomes clear. A preparation method that works well in a small, highly trained team may be harder to manage in high-volume environments, self-service areas or multi-site operations. If the result depends too much on individual know-how, manual steps or timing, quality can vary from one beverage to the next. Technology as an enabler The new approach is to treat iced coffee as its own beverage workflow, not simply as a cold

As expectations continue to rise, the question is no longer whether to serve iced coffee. It is how to do it consistently, efficiently and without compromising the taste experience customers expect. To learn more about professional iced coffee preparation with ActiveChill, visit the Franke Coffee Systems website Visit: www.franke.com 61

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LONGEVITY NUTRITION TAKES CENTRE STAGE AT SANA FOOD From February 21 to 23, 2027, SANA Food, the B2B event dedicated to healthy, sustainable, and high-quality food for the out-of-home sector, returns to BolognaFiere. At the heart of SANA Food are the organic, biodynamic, and plant-based sectors, PDO and PGI, functional foods, and sustainable agricultural production, along with something new: a focus on Longevity Nutrition, the megatrend redefining product development and assortment strategies across the Horeca, restaurant-retail, and specialized distribution sectors. This focus will encompass five supply chains that are particularly dynamic in terms of nutritional research and evolving consumption patterns: extra virgin olive oil, fermented products, ancient grains, flours and pasta, plant-based proteins and legumes, and fruit, vegetables, and nuts. «Consumers are increasingly oriented towards health, well-being, and quality of life, and SANA Food creates new opportunities for industry players called upon to

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FOOD SERVICE AND SPECIALIZED RETAIL

the B2B event dedicated to healthy, sustainable, and high-quality food

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intercept this demand,» observes Rossano Bozzi, Business Unit Director at BolognaFiere. «By highlighting Longevity Nutrition, we reinforce our position as a B2B platform that anticipates market trends, enabling professionals to identify the most important industry drivers early on. The market for Longevity Nutrition and healthy aging is projected to exceed $87 billion by 2035, and SANA Food, with the strategic support of project partners and the Italian Trade Agency, offers tangible assistance to companies ready to enter key international markets.»

A single admission ticket grants industry professionals access to the Slow Wine Fair, the international fair for good, clean, and fair wine, offering an integrated overview of the trends reshaping conscious consumption and the ethical, high-quality food and beverage sector. www.sana.it

SANA Food will be joined by FederBio, V-Label Italia, and Slow Food, reaffirming its role as a leading trade fair for organic, vegan, and biodiversity. The partnership with the Italian Chefs Association (AIC) has also been renewed; AIC will contribute to the program of masterclasses, international contests, and training activities at SANA Food, providing tools for business, professional development, and product range enhancement. 64

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SIFIM a continually growing company SIFIM is an Italian Company placed in Jesi (in the Marche), specialized in filtrating field with products for home and professional hoods, electrical appliances and several industrial applications. Founded in 1995 from five partners with collateral professional experiences, SIFIM is a continually growing Company that is enforcing its position in filtration and electrical appliance components markets. Filters became more and more important parts of hoods, being used to divide suspended substances in cooking vapors. Indeed, the company decided to develop metal filters, characterized by higher performances. The variety of professional hoods filters, is the so called Baffle Filter, made of properly shaped profiles layers because of the higher flame resistance. Researches carried out inside the company and in collaboration with the main Customers, play a decisive role for its success: to mention are the continue studies on materials and surfaces treatments, even innovative such those using nanotechnology. Important are activities of testing, air filtering efficiency, pressure drop, and filters certification that SIFIM carries on in a certified and 66

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FILTRATING

service quality distinguishing it from competitors

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equipped laboratory on its own and for Customers with advanced instruments. Solutions in filtration more and more complex and efficient in which metals, fabrics and carbons interact are studied as required by every single application. In addition to quality and price, necessary to be competitive in global market, the Company takes great care to the service quality distinguishing it from competitors. With those features SIFIM keeps exploring new markets and application fields that could give unknown inputs to the future growing. The different kind of available filters can be certified UL 900, UL 1046, DIN 18869-5 and NSF. We have increased our products range for professional hoods adding a line of ceiling lamps tested IP55 and equipped with led. www.sifim.it 68

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GIGANPLAST: VERSATILITY THAT STREAMLINES OPERATIONS, QUALITY THAT LASTS In the foodservice, bakery, pastry and food processing industries, every detail contributes to greater day-to-day efficiency. That is why Giganplast has long been offering a comprehensive range of professional containers designed to meet the needs of businesses looking for practicality, durability and maximum versatility through-

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RELIABLE SOLUTION

comprehensive range of professional containers designed

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out every stage of production, storage and transportation. Giganplast’s ventilated crates and solid containers provide a reliable solution for storing and handling raw materials, semi-finished products and finished goods. Their key strength lies in the wide choice of shapes, sizes and heights, allowing users to select the most suitable container for every specific application while optimizing workspace and improving operational efficiency. The ventilated crates ensure excellent air circulation, making them ideal for bakery products, fresh produce, meat and many other food items that require continuous ventilation. Their robust and durable construction allows for safe handling, even when fully loaded, making them perfectly suited for use with professional trolleys and helping to streamline every stage of internal logistics. The solid containers, on the other hand, are ideal for food preparation, storage and ingredient handling. Thanks to their high load capacity and

the premium-quality materials used in their manufacture, they offer outstanding durability under intensive daily use, are easy to clean and fully comply with the stringent hygiene standards required by the food industry. Every product is designed to simplify operators’ daily tasks, reduce handling times and maintain an organized workspace in laboratories, kitchens and storage areas. The modular nature of the range also makes it possible to create fully integrated storage systems that adapt to different production processes and to the requirements of businesses of every size. Choosing Giganplast means partnering with a company that offers a complete range of professional storage solutions, transforming functionality, capacity, durability and versatility into real added value for every business. www.giganplast.it

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GHIDINI: INDUSTRIAL IRONING SOLUTIONS SINCE 1955 Founded in Milan in 1955, Ghidini Benvenuto Srl is one of the leading manufacturers of industrial ironing equipment. The company operates across a wide range of sectors, from dry cleaning and laundry services to garment manufacturing, hotels and institutional facilities. Thanks to a well-established and extensive network of more than 300 distributors and dealers, Ghidini products reach a broad international market spanning over 50 countries across five continents. The company’s production capabilities and its ongoing commitment to meeting market demands have led to the development of a broad and well-structured product portfolio. In addition to approximately 60 standard machines

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INDUSTRIAL IRONING EQUIPMENT spanning over 50 countries across five continents

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manufactured by the company, particular attention is also given to meeting the specific requirements of individual customers through the design and production of special and customized solutions.

A common denominator across all areas of the company is its responsiveness and operational flexibility, with the aim of turning customer requirements into practical solutions as quickly as possible. This approach has resulted in a wide range of models and product families: from the compact, single-phase heated vacuum ironing table DORIS A to the height-adjustable BORA, from the steaming VAPOR model to the height76

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adjustable blowing table TORNADO, as well as the worldwide best seller AMBRIA. The range also includes shirt finishers, capable of processing up to 250 garments per day, pneumatic presses equipped with timed electronic control panels that allow the three operating cycles, steaming, vacuum and blowing, to be set, as well as automatic form finishers for jackets and outerwear and automatic trouser toppers. Visit: www.ghidini-gb.it

Advanced equipment by GHIDINI

TAVOLI

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PRESSE

MANICHINI

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ILEM BAKERY SIMPLIFIES HORECA WORK Anyone who works in a bakery, pizzeria, or pastry shop knows it well: the day never really ends. Early-morning shifts, deadlines to meet, demanding customers, and rising utility costs. It takes just one small setback, dough that doesn’t rise properly or an oven that fails to maintain temperature, to slow down production and waste time and resources. For this reason, more and more professionals are looking for equipment that can simplify everyday tasks, streamline processes, ensure consistency, and reduce operating costs. It is with this philosophy that Ilem Bakery, an Italian company founded in 1988, has become a reference point in the sector, offering professional ovens and equipment for bakeries, pizzerias, and pastry shops across Europe and beyond. Ilem Bakery: a story of passion and growth Founded in 1988 as Ilem Srl, the company has grown over time, becoming a benchmark manufacturer of baking surfaces for industrial ovens. Today, under the Ilem Bakery brand, it presents itself as a complete partner for the HoReCa sector, with a product range that covers every workshop need and with a constant commitment to sustainability: eco-friendly materials, lower energy consumption, and reduced CO2 emissions. 78

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PASSION AND GROWTH equipment that can simplify everyday tasks

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Professional ovens: the heart of every workshop Whether producing bread, pizza, or pastries, the oven is the piece of equipment that most influences the quality of the final product. A professional oven must ensure: • Fast heating: it must reach the desired temperature quickly, avoiding wasted time and unnecessary energy consumption. • Precise control of temperature and humidity: it must allow accurate management of every baking phase. • Uniform baking: it must guarantee consistent results even with multiple trays in the oven at the same time. • Versatility: it must be equally effective for bread, pizza, and pastry production. • Easy cleaning and maintenance: it must be designed to last over time and reduce machine downtime.

a high-quality final product, professional tools must be used in every step of production. For this reason, Ilem Bakery also offers: • Robust and reliable mixers, capable of handling large quantities without overheating the dough and preserving its structure. • Versatile and precise planetary mixers, ideal even for delicate preparations, from creams to airy doughs. • Proofing chambers that ensure precise control of temperature and humidity, allowing dough development to be scheduled and preventing unexpected issues. • Sheeters and laminators that speed up and simplify daily work, reducing time and minimizing errors. • Accessories and bench equipment such as racks, trays, plates, and loading frames, designed to improve workflow organization and increase efficiency at every stage.

These are all characteristics of Ilem Bakery’s professional ovens, available in different models depending on specific needs: • Electric ovens: practical, reliable, and energy-efficient. • Rotor ovens: ideal for high-volume production, thanks to the rotating rack that ensures perfectly uniform baking. • Modular ovens: flexible and customizable, perfect for expanding laboratories. • Annular tube ovens: the traditional choice for breadmaking, ensuring homogeneous baking that enhances crust and crumb.

How to choose the right equipment for your business Every business has its own needs, and what works for one operation may not necessarily suit another. The needs of a bakery producing hundreds of kilos of bread a day will never be the same as those of a high-volume pizzeria or an artisanal pastry shop. For this reason, Ilem Bakery doesn’t just supply machinery: it offers personalized consulting services. A team of experts supports professionals like you in choosing the most suitable solutions, also offering financing plans designed to facilitate investment. An approach that transforms a supplier into a true growth partner.

Other professional equipment that makes a difference A good oven alone is not enough: to achieve www.ilembakery.com 80

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ARTISAN FRESH PASTA FOR THE HORECA SECTOR At Pastificio Cecchin, we believe that the secret to truly exceptional pasta lies in passion, precision, and a deep respect for culinary tradition. For over 25 years, we have specialized in crafting authentic, artisan fresh pasta, inspired by classic recipes and prepared using only the finest, freshest ingredients. Our pasta dough is made from a carefully balanced blend of durum wheat semolina, soft “0” wheat flour, and fresh eggs, selected for optimal texture, compactness, and authentic flavor. We prepare all fillings and sauces in-house using fresh meats, seasonal vegetables, and traditional methods that enhance natural aromas and taste. From this commitment to quality and authenticity, we produce a wide range of handcrafted specialties designed to meet the demands of high-level food service professionals.

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QUALITY AND AUTHENTICITY passion, precision, and a deep respect for culinary tradition

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Artisan quality, modern standards Our production facility integrates modern food technology with artisanal techniques, ensuring consistency, flavor integrity, and high production standards. We are certified to the highest international benchmarks, including IFS, and operate in full compliance with HACCP, guaranteeing food safety, traceability, and reliability. Product range for HoReCa: • Fresh egg pasta • Handmade Tortelloni • Ravioli • Cappelletti and fagottini

• Ready-to-eat crespelle with gourmet fillings (Heat and serve!) • Potato and pumpkin gnocchi Available formats: • Fresh pasta: 500g and 1000g packs • Gnocchi: 400g, 2000g, and 2500g packs At Pastificio Cecchin, we bring Italian craftsmanship to the professional kitchen—offering chefs a product that combines tradition, quality, and convenience to enrich any menu. www.pastacecchin.it

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VISIT OUR WEBSITE

SHAPING ASIA'S HORECA FUTURE Asia’s Leading Hospitality and Foodservice Trade Show Discover innovative products, services and solutions for hotels, restaurants, bars and cafés

2-5 MARCH

2027 IMPACT BANGKOK, THAILAND

www.thaifex-horec.asia

JOINTLY ORGANISED BY

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Five hidden problems that could be costing your restaurant money Walk into your cold room and honestly evaluate what you see. Every restaurant owner wants efficient, professional storage, but are you getting the performance you deserve from your current shelving? Here are five common problems that might be draining profits without you realizing it. Mistake 1: Poor energy efficiency from blocked airflow Check your monthly energy bills. Poor shelf design forces cooling systems to work harder, even when temperatures eventually stabilize. When shelves block air vents or create dead air zones, your compressors run longer cycles to maintain temperature after door openings.

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LEON INOX SHELVES

design has been validated for a HACCP-controlled environment

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Ask yourself: Do my shelves help air circu- Mistake 3: Ignoring condensation problation, or do they create obstacles that in- lems Notice packages sticking to shelves? This crease energy costs? happens when moisture condenses where Mistake 2: Accepting difficult cleaning products contact cold surfaces. as normal Here’s a test: When did your staff last thor- Different materials handle this challenge oughly clean your shelves? If the answer differently - some surface types are less involves frustrated sighs or “we skip some prone to condensation buildup, which areas” you’re losing money to contamina- makes products stick and creates cleaning tion risks and failed inspections. headaches. Mistake 4: Tolerating stability and adjustment issues Wobbly shelves aren’t just annoying they’re expensive. Unstable storage leads to dropped products and staff injuries. EqualAsk yourself: Are my shelves so easy to ly important: can you easily adjust shelf clean that staff actually want to maintain heights as your storage needs change, or them properly? does reconfiguration require significant time and effort? Quality shelving should make cleaning almost enjoyable - surfaces that come off easily for dishwasher cleaning, smooth designs without corners where dirt can hide.

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Sonic Emulsions: by Chef Andrea Rossetti, Albignasego - Italy

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Ask yourself:Are my shelves both stable during use and flexible when I need to reorganize? Mistake 5: Finding the balance between cost and performance The cheapest shelving often creates the highest operational costs. Poor materials corrode, surfaces become harder to sanitize, and replacement needs multiply quickly. Smart restaurant owners seek suppliers who understand their professional requirements. For example, Leon Inox shelves carry the HCV mark by NSF - independent proof that the design has been validated for a HACCP-controlled environment. This kind of third-party validation shows a manufacturer takes food safety seriously, not just talks about it. Smart restaurant owners calculate total ownership costs. The solution isn’t working harder - it’s working with equipment designed for professional kitchen demands. www.leoninox.com

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WELL ALIMENTARE ITALIANA DEBUTS AT HIP MADRID ITALIAN QUALITY CONQUERS THE SPANISH HORECA MARKET

Well Alimentare Italiana, a historic Italian company with over fifty years of experience in the creation of broths, culinary bases, seasonings, and aromatic systems for the foodservice and food industry sectors, has chosen to step onto the international stage by participating in the prestigious HIP – Hospitality Innovation Planet / Horeca Professional Expo in Madrid. Founded on the values of tradition, quality, and innovation, Well brings the authentic spirit of Italian taste into the kitchen, prioritizing natural ingredients and sustainable production processes since the 1980s— long before organic became an established trend. The trade fair, held from February 16 to 18 at the IFEMA exhibition center in Madrid, is one of the most important events for the HoReCa channel in Europe, attracting over 60,000 industry professionals

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TRADITION, QUALITY, AND INNOVATION the authentic spirit of Italian taste into the kitchen,

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and more than 1,000 exhibitors from around the world. HIP is not just a showcase of products and technologies for hotels, restaurants, and catering, but a crossroads of trends, innovation, and networking opportunities, where the latest solutions for digitalization, customer experience, foodservice, and sustainability are explored. For Well Alimentare Italiana, participation in the fair represented a crucial testing ground for entering foreign markets, with a particular focus on Spain—a country known for its rich gastronomic landscape and highly dynamic HoReCa industry. The company’s stand attracted the attention of buyers, chefs, and industry operators thanks to its range of products such as 100% natural granular broths, culinary bases, and herb-based seasonings, designed to enhance the flavor of dishes without compromising on quality. At a time when competition in international markets is increasingly fierce, Well’s strategy is built on a blend of Italian authenticity and product innovation. Taking part in an event like HIP means not only showcasing formats and flavors, but also building relationships, understanding the needs of international customers, and adapting the offering to local specificities.

For a company like Well, this approach represents both a stimulating challenge and an opportunity for growth—exporting not only products, but also a production method and a philosophy of taste deeply rooted in Italian tradition, while looking to the future with ambition and determination. wellalimentare.it

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N. 7

CLASSICO GOURMET

N. 23

N. 8

POLLO

N. 1

FONDO DI CROSTACEI

CLASSICO

N. 3

N. 19

ZAFFERANO

NOVITÀ

N. 11

FUMETTO DI PESCE

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N. 22

VONGOLE

N. 14

CLASSICO

senza glutammato

N. 15

VEGETALE BIOLOGICO

senza glutammato

N. 10

N. 12

FONDO BRUNO legato

VEGETALE

ROUX BIANCO

N. 2

VERDURE

N. 5

PESCE

N. 9

FUNGHI PORCINI

MAGIC ROAST INSAPORITORE MEDITERRANEO BIOLOGICO

17/04/26 09:44

U5: SHAPING THE FUTURE OF SUSTAINABLE PROFESSIONAL REFRIGERATION In the evolving landscape of professional refrigeration, 2026 marks a defining milestone for Ucinque (U5). Labeled as the “Year of Sustainability,” this period signals the launch of a strategic Sustainability Reporting journey, guided by a clear principle: “High-performance, safe, and sustainable refrigeration”. A Strategic Commitment to ESG U5 has fully integrated Environmental, Social, and Governance (ESG) factors into its corporate identity. By aligning with the UN 2030 Agenda, the company is transforming sustainability from a regulatory obligation into a core “strategic infrastructure”. Key goals in their three-year Action Plan include reducing greenhouse gas emissions, enhancing product durability, and fostering a transparent, circular supply chain. This approach ensures that customers benefit from long-lasting, repairable equipment that remains compliant with the strictest EU regulations.

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PROFESSIONAL REFRIGERATION High-performance, safe, and sustainable refrigeration

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• Operating Leasing: To facilitate technological upgrades, U5 offers flexible leasing plans, allowing businesses to access cutting-edge, efficient equipment with fixed periodic costs. By combining Italian manufacturing excellence with a future-oriented service model, U5 continues to provide “Cold for you, Cool for the Planet”. www.ucinque.it

Beyond Products: Value-Added Services U5’s competitiveness is driven by a comprehensive suite of professional services designed to optimize performance and peace of mind: • Energy Consulting: U5 analyses existing equipment fleets to propose high-energy-class solutions that significantly reduce CO2 emissions and operating costs. • Custom Projects: Through its R&D team, U5 develops bespoke equipment tailored to specific aesthetic and technical briefs, turning unique brand ideas into reality. • Digital Management: IoT technology enables “Digital Fleet Management.” Via a dedicated app, users can monitor the health of their fleet remotely, ensuring real-time cold chain alerts and predictive maintenance. • Circular Economy Solutions: The Refurbishment & Sanification (R&S) service breathes new life into used units through professional cleaning, component restoration, and rebranding, effectively extending the product lifecycle. 96

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FACE CHECK-IN AND SESAMLY: THE FUTURE OF HOTEL ACCESS AND CHECK-IN IS ALREADY HERES

The digital transformation of the hospitality industry is reshaping the guest arrival experience. Two complementary solutions at the forefront of this evolution are Face Check-In and Sesamly, designed to make the check-in process faster, safer, and fully autonomous. Face Check-In is an innovative mobile application that enables remote identity verification directly from a smartphone through a live video call between the guest and the property operator, without relying on third-party platforms. The process is simple: upon arrival, the guest scans a QR code and accesses the web app on their mobile device. They then start a video call with the operator, who verifies their identity and completes the checkin process in real time. Once completed, the guest receives their credentials or digital key, allowing immediate access to their room while minimizing waiting times. The benefits are significant: faster check-ins, streamlined guest flow management, reduced queues, and lower staffing requirements at the front desk during off-peak hours. The solution also enables properties to operate without continuous on-site reception staff,

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FACE CHECK-IN AND SESAMLY designed to make the check-in process faster, safer, and fully autonomous

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managing multiple guests simultaneously while delivering a modern and seamless guest experience. As a proprietary technology, it ensures full control over data, enhanced security, and a positive return on investment through increased operational efficiency. Sesamly completes the ecosystem by providing a simple and autonomous way for guests to access the property. Upon arrival, guests scan a QR code at the entrance, enter their details, and instantly receive an 100

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access code to unlock the main entrance door or entry system, including electronic keypads where applicable. Once inside, they can complete the self check-in process at a dedicated kiosk.

tion, ensuring compliance with Article 109 of the Italian Consolidated Law on Public Security (TULPS).

Together, these solutions create a more efficient, secure, and fully digital hospitality model, Sesamly is particularly well suited to historic reducing operational costs while significantly buildings and properties with complex ac- enhancing the guest experience. cess points. It integrates seamlessly with Face Check-In for remote visual identity verifica- www.aitechitalia.com

Automating reception services to ensure 24/7 operations. Aitech, a brand of Bazzacco Srl, is a leading provider in Italy of self check-in and self check-out solutions for the hospitality industry. With over 20 years of experience, the company delivers innovative technologies for fully automated guest reception available 24/7, including guest registration, secure payment processing, key or access code issuance, all completed within minutes. Aitech’s eW kiosks integrate seamlessly with the leading Property Management Systems (PMS) and access control systems, enhancing efficiency, security, and guest comfort. Every solution is fully customizable and backed by comprehensive technical and commercial support.

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21 — 23 FEBRUARY 2027 RIMINI EXPO CENTRE, ITALY

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WE’VE TALKED ABOUT... BAZZACCO SRL 98/101 Viale Europa, 53 35018 San Martino di Lupari - PD Italy

FRIGO PO SRL I COV-38/40 Via C. Mendes, 10 42045 Luzzara - RE Italy

BOLOGNA FIERE SPA 62/65 Viale della Fiera, 20 40127 Bologna - Italy

GHIDINI BENVENUTO SRL 74/77 Via Tolstoi, 24, 20098 San Giuliano Milanese - MI Italy

CAPITANI SRL 3-30-31 Piazza IV Novembre, 1 22043 Solbiate con Cagno - CO Italy COMPAC SRL I COV-32-33 Via Spallanzani 8/A 42024 Castelnovo di Sotto - RE Italy E.G.O. ELEKTRO-GERÄTEBAU GMBH 34/37 Blanc-und-Fischer-Platz 1-3 75038 Oberderdingen - Germany ELEKTROVENT SRL 54/57 Via delle Pozzette, 18 25080 Soiano del Lago - BS Italy F.LLI RIVADOSSI SRL 46/49 Luigi Cadorna, 65 25027 Quinzano d’Oglio - BS Italy FIORENTINI FIRENZE SPA I COV-11/15 Località Belvedere 26/26A 53034 Colle di Val d’Elsa - SI - Italy

IL PANIFICIO DI CAMILLO SRL I COV-50/53 Via Euclide 8/A 47121 Forlì - FC Italy ILEM BAKERY SRL 78/81 Viale del Lavoro, 30 37030 Colognola ai Colli - VR Italy ITALIAN EXHIBITION GROUP SPA - IEG 102 Via Emilia, 155 47921 Rimini - Italy KOELNMESSE THAILAND 85 B.B. Building, 10th Floor #1007, 54 Sukhumvit 21 (Asoke Road), Klong Toey Nua, Wattana, 10110 Bangkok Thailand LABORATORIO ALIMENTARE CECCHIN ANDREA E CARLO SRL I COV-2-82/84 Via Maglio, 23 35015 Galliera Veneta - PD Italy

www.horeca-online.com - www.horeca-online.com - www.horeca-online.com - www.horeca-online.com

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WE’VE TALKED ABOUT... LEON INOX I COV-86/89 Arachthou 1, 18346 Moschato Greece

STEFANPLAST SPA 70/73 Via Piazza, 47 36020 Villaganzerla di Castegnero - VI Italy

MANIFATTURA PORCELLANE SARONNO SRL I COV-1-16/18 Via Varese 2/H 21047 Saronno - VA Italy

TENTAZIONI PUGLIESI SRL 4-22/25 SP Per Andria KM 2,00 76125 Trani - BT Italy

MEDSOL SRL 19/21 Viale A.Olivetti, 37 Zona A.S.I. 70056 Molfetta - BA Italy N-AND GROUP LTD 42/45 Bristol and Bath Science ParkDirac Crescent, Emersons Green BS16 7FR Bristol United Kingdom

UCINQUE SRL 94/97 Via Casale, 17/A 15040 Occimiano - AL Italy WELL ALIMENTARE ITALIANA SRL 90/93 Vicolo Cristoforo Colombo, 43 31032 Casale sul Sile - TV Italy

PUCCIPLAST SPA I COV-5-8/10 Strada Alessandria, 9 15044 Quargnento - AL - Italy RIVA DEL GARDA FIERECONGRESSI SPA 29 Parco Lido 38066 Riva del Garda - TN Italy SIFIM SRL I COV-66/69 Via Ignazio Silone, 3 60035 Jesi - AN - Italy

www.horeca-online.com - www.horeca-online.com - www.horeca-online.com - www.horeca-online.com

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3-5 NOV 2026

DUBAI WORLD TRADE CENTRE

SOURCE THE MOST IN-DEMAND EQUIPMENT SOLUTIONS

FRONT-OFHOUSE

BACK-OFHOUSE

CO -LOCATED WITH

HORECA SOLUTIONS

ORGANISED BY

TABLEWARE & FURNISHINGS

CAFÉ & COUNTER

GULFHOST.AE FREE FOR TRADE PROFESSIONALS

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HORECA INTERNATIONAL

middle east www.editricezeus.com

www.horeca-online.com

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HORECA INTERNATIONAL 3 - 2026