33rd Hotelia, November 2017, Thessaloniki ALL ABOUT GASTRONOMY, Organized by Chef Stories

33rd Hotelia, November 2017, Thessaloniki ALL ABOUT GASTRONOMY, Organized by Chef Stories

Hotelia, is a business oriented and well-etablished exhibition either for the town of Thessaloniki but internationally also, which took place from the 10th until the 12th of November 2017, at the Thessaloniki International Exhibition & CongressCenter, during Philoxenia, the International Tourist Fair.  With 680 exhibitors, 20.830 professionals,unique visitors, Hotelia brings innovation in the domain of HO.RE.CA.

ALL ABOUT GASTRONOMY, the event organized by Chef Stories, for a second time, has received the most flattering critics for both its concept and organization, from a very strict and demanding audience.  With gastronomic issues, presented in specially organized events, by specialists and professionals, focus has been given to innovative practices, new trends in restaurants, special products that might be included  in hotel menus, as well as new technologies and practices.

The two events of the section were:

Greek breakfast & Brunch

8 meals, 240 participants, 20 producers

The promotion of Greek breakfast and Greek brunch was one of the main events of the organization, offering authenticity, differentiation per hotel category, place, meal (buffet or personal), adaptability according to season, client’s affordability, incorporating international gourmet practices without losing its greek character as well as the character of the hotel.

Gastronomic Hosting

7 seminars, 11 speakers, gastronomic issues for the promotion of hotels

Destination Greece as a touristic product, offers a number of experiences among which is greek hospitality and greek gastronomy.  The seminars,  run by well-established professionals of the sector, have tried to give answers how gastronomy may be at the service of a hotel, among other aspects, thus giving a global analysis  of the issue.