Horeca With visitor numbers back to pre-corona levels, the event was well attended. All professionals from the catering industry, entrepreneurs, chefs, servers and representatives, met at the catering squares and at the many interesting stands of the fair. In a relaxed setting, and with a nice glass in hand, we could chat about the beautiful catering industry.
For organizer Joris van Berkel from Horecagroningen, the good turnout is great, but not the most important thing. 'What matters to me is that everyone is happy. That exhibitors and visitors find each other, and I think that has worked out very well.'
Ready to Cook & Beer Tap Competition
The highlight and absolute crowd puller of the event was Ready Cook. A thrilling cooking competition in which 12 northern chefs competed against each other. The undisputed winner was Ivaylo Mechkarski from Nobel restaurant on Ameland. Pascal Du Pree from Landhotel Diever in Assen came second, followed by Larissa van der Boom from Pinchazz in Groningen.
Of course there were also the annual ones again beer tap competitions. The perfect Groningen beer was tapped this edition by Leon Fopma from Grand Café Hooghoudt in Groningen. Closely followed by Aron Ruiter from Café Bolhuis and Zoya Taseva from Harbor Café.
Teacher of the North
New this year was the election of best teacher in the North. Angela Zeelen, from Grand Café Levels in Harlingen, won the prize for best service teacher. Peter Helder, from Spot Oosterpoort in Groningen, received the title of best kitchen teacher. Judging by the loud cheers, the audience was happy with this newly added element to the event. Van Berkel was surprised by this: 'When everyone started cheering and shouting very loudly at the presentation of this election, I thought for a moment, what is going on here? But I really enjoyed that, because you actually expect it more in the tapping competition or the cooking competition.'
Seminars in the Xperience room
Fascinating seminars were given in the so-called Xperience room and admission was free. For example, there was a seminar on AI (Artificial Intelligence) in the catering industry, by expert Jan van der Zwaag.
At the seminar by hospitality guru Wouter Verkerk, you, as an entrepreneur, quickly received an explanation about how important experience is for your business, and how to apply it successfully. 'It is a very short introduction, but it is very interesting for anyone with a catering business who has difficulty with structure,' says Verkerk. 'It is good for those entrepreneurs to know that much more is possible than they think, but that you have to work in a different way.'
The tip for 2024, according to Verkerk, is to always ask the price you have to ask and work ahead.
Green Enjoy labels
During the seminar of Groningen Works Smart the first sustainable catering entrepreneurs have been rewarded with the Green Enjoyment label. Dennis Cooking Place, Wadapartja, Toet, de Graansilo, Feithhuis and Rooftop Merckt earned this label by making their catering premises more sustainable. You can find more information about this label here.
Stands
Of course, this year there was also an extensive and interesting selection of exhibitors. In addition to main sponsor Bidfood, there were catering squares from Sligro and VHC ActiFood. But also from smaller names such as Gebrouwen door Vrouwen, Maallust, Double Dutch Drinks, Diversey and De Eenhoorn coffee & tea.
Next year the 12th edition of Horeca Xperience on Monday, October 14, 2024 in the Martini Church in Groningen.
