At a time when seasonal establishments are preparing to reopen their doors, when tourism professionals redesigned their layout and decoration to attract new customers, it was at the hotel and catering trade fair that they came in large numbers to draw on new ideas.
For three days at Bastiaon the website of theArinellaa 4,000 m² marquee has been set up to allow nearly a hundred exhibitors to unveil their new products that stick to market trends.
“March is the right month!”
Most are island companies, almost exclusively northerners. “Nearly 40% are professionals from the continent who provide us with know-how that we do not have. An added value”, slips Michel Arena wandering from aisle to aisle.
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On the one hand, the smell of hot pastries fills the hall, on the other it is the aroma of roasted desserts that delights. As in every show, the demonstration is on the program. After the pizza competition, it was a culinary test on the theme of Corsican veal that earned Anne-Sophie Schaeffer the Tabarani trophy.
On the Relais d’Or stand, suppliers sent their chefs to taste their new products. “This allows customers to be able to taste the latest products that they will find later in the catalogs and to develop their menus. It is always important to have this contact”, confides Élodie Manzagol, the director, who is satisfied with the schedule. “March is the right month, whereas in Ajaccio, the show fell in November!”
A “successful” first bastiaise
On the counter of Décor stores, apple pies are cooling. “The chefs also cooked fish and other dishes to test the capabilities of the oven in front of visitors. It’s always interesting“, recognizes the manager, Antoine Vinciguerra, who is participating in his first show. And it is also an opportunity to canvass new customers.
Further on, crockery is unpacked, the latest trends in garden furniture and furniture – fashion items par excellence – are on display.
Even the field of CHR-Catering is highly dependent on influences. “ Generally, this material is renewed every two years “, assures the organizer. The lounge is also about Corsican drinks to enhance, juices and ice creams. Without forgetting the service providers to improve the reception and the service of the establishments.
Technology and more, energy savings as a bonus and a search for taste quality that goes through labels like short circuits.
For this fourth edition, the organization has chosen to position itself in Bastia. A first northerner which seems to have seduced visitors. “We welcomed nearly 2,500 professionals from all over the island, from Cape Town to Bonifacio, from Balagne and from the Eastern Plain”, rejoices Michel Arena, the organizer of this show which is aimed at both restaurateurs, hoteliers and catering trades.
An edition called to renew itself in Bastia.
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