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MILANO – Rhea is taking part in SIGEP again this year as a partner of the Innovation Bar, a concept area dedicated to the evolution of the professional bar, where technology, expertise and new service models come together to address the challenges of the beverage sector.
The Innovation Bar is an advanced observatory on the future of the bar, showcasing espresso machines, super-automatic solutions, artificial intelligence and plant-based offerings, in a context marked by structural transformations such as the shortage of qualified personnel, the need for greater operational efficiency and evolving consumer expectations.
Rhea has always designed and manufactured machines that integrate automation and a focus on people, with a vision in which technology does not replace human work, but enhances it.
Automation means managing repetitive tasks, ensuring consistent quality and efficiency, so that baristas can devote more time to welcoming guests, building relationships and personalising service. It is this balance between machine performance and human creativity that creates a valuable consumer experience.
This approach will also be the focus of Andrea Pozzolini, CEO of Rhea, during his participation in the roundtable discussion ‘Super-automatic Machines: Will They Replace Baristas?’, scheduled for 18 January at 11:00 a.m. in the Sustainability Debate Area, Pavilion B1.
This discussion will focus on the role of automation in contemporary cafés, where Rhea will share its vision of human-machine collaboration as a strategic lever to support staff, improve service quality and ensure high standards of customer experience throughout the day.
The Innovation Bar and the rhTT10
Inside the Innovation Bar, Rhea will showcase the rhTT10, a compact and versatile tabletop machine designed for dynamic professional environments. Equipped with an integrated fresh milk (or plant-based milk) system, the rhTT10 allows operators to offer an extensive and international menu of recipes, maintaining high quality standards and promoting the Made in Italy coffee culture, a fundamental element of Rhea’s identity.
SnowCup
At SIGEP, Rhea is also launching a new gourmet beverage, SnowCup, a special recipe inspired by the Olympic Games and the atmosphere of high altitudes. A tribute to snow and moments of conviviality in the mountains, in which zabaglione is reinterpreted in a contemporary key and enhanced by the combination of coffee and creamy milk foam, prepared with the rhTT10.
Alongside rhTT10, Rhea is also bringing Barista On Demand to SIGEP, a concept that redefines the coffee break paradigm: a self-driving mobile bar that brings coffee directly to the consumer, who interacts with the avatar of coffee expert Andrea Lattuada, generated by artificial intelligence. This solution expands the ways in which coffee can be enjoyed and opens up new application scenarios for public spaces, events and unconventional contexts. Barista on Demand recently won the prestigious Good Design Award, confirming Rhea’s ability to combine design, technology and vision.
By participating in the Innovation Bar and the debate on the future of super-automatic machines, Rhea confirms its role as a technology partner for the bar of the future, committed to developing solutions that improve operational efficiency, support people’s work and help enrich the professional coffee break experience in every context.
