Friday 09 December 2022

World-class speakers, exciting live formats and new specials at INTERNORGA

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HAMBURG, Germany – It’s INTERNORGA-time! From 17 to 21 March 2017, the market leaders and newcomers meet up with the industry’s top decision makers. The 91st INTERNORGA has even more highlights, with world-class international speakers, appealing live formats, and new specials such as the “Grill & BBQ Court”.

The whole of the trade fair site is completely booked again for 2017 – with a total of 1,300 exhibitors from 25 nations presenting the trends for today and tomorrow at the leading European trade show and trendsetting event.

INTERNORGA Specials 2017

New – Grill & BBQ Court Hall A2 and open-air spaces

Grill & BBQ is a major topic for restaurants today. The Grill & BBQ Court is run by INTERNORGA in partnership with Grill-Kontor Hamburg, putting the focus on this exciting gastro trend. Numerous exhibitors will be there in Hall A2 and in the open-air spaces, to present their innovations and new products. The equipment on show includes classic grills, BBQ smokers, dry-aging refrigerators and the corresponding catering accessories. Exhibitors will have a range of ingredients on display, such as dry aged beef and tasty sauces & spices. There will also be a strong supporting programme with tastings and live presentations.

Newcomers’ Area Hall B4 (upper floor)

The Newcomers’ Area at INTERNORGA is an essential and inspiring attraction for all trade visitors. It is one of the absolute highlights, presenting innovative concepts and ideas to the industry for the very first time, and looking for the big breakthrough in the restaurant and catering market. A total of 20 newcomers will be there to present themselves and their products, which range from unconventional services to international food and beverage innovations.

Food Truck Village Forecourt Central Entrance

Food Trucks are constantly on the move. These mobile gastro services will be on the forecourt again in 2017. They present not only delicious products as usual, but also new concepts. And the experts will be presenting their views and answering questions in “Truckers Talk”.

CRAFT BEER Arena Hall B4 (upper floor)

Hand-brewed beer is more popular than ever. The CRAFT BEER Arena at INTERNORGA showcases the new beer creations for restaurant owners to impress their customers. The CRAFT BEER Arena is bigger again this year, with more than 30 creative companies presenting themselves at the Arena in Hall B4 (upper floor) – including brewers who have been with us right from the start and also many exciting new exhibitors. There will be national and international craft beer brewers who are launching their beer distribution in the German and European markets from INTERNORGA.

FH Nord – Meeting of the North German butchers trade South Entrance (upper floor)

Saturday 18 March to Monday 20 March 2017

Butchers are successfully engaging in the snack market. The exhibitors at FH Nord demonstrate the concepts for the future and show how to do things better, for breakfast, snacking, lunchtime and evening products. FH Nord is held with the support of the North German Butchers’ Guilds in cooperation with INTERNORGA directly at the trade fair site, on the upper floor of the South Entrance, from 18 to 20 March 2017. This close relationship with INTERNORGA enables trade visitors to get a comprehensive view of innovations for the butchery trade and new ideas and products for their snack and catering business.

INTERNORGA awards, young talent promotion and live entertainment

INTERNORGA Future Award  Chamber of Commerce

Thursday 16 March 2017, by invitation only

The tension is mounting for the INTERNORGA Future Award 2017. This prize has been presented at the opening gala since 2011, and is regarded as one of the most important and prestigious awards in the industry. It is presented in four categories to honour products, services and strategies aimed at improving sustainability.

INTERNORGA Gastro Startup Competition Foyer East (upper floor)

Friday 17 March 2017, 15:00 to 16:30

INTERNORGA is a springboard for innovative new restaurant and foodservice operators. Following the successful premiere in 2016, this year’s Gastro Startup Competition is organised by INTERNORGA and the Leaders Club. Celebrity TV chef and expert Tim Mälzer will be the presenter. Six gastro start-ups will present their concepts live in five-minute slots to the professional audience on 17 March 2017. The audience will pick the winner there and then. The winner can look forward to €10,000 prize money and 40 hours of consultation with experts from the Leaders Club, and qualifies to participate in the legendary foodservice events.

Next Chef Award by INTERNORGA Foyer East (upper floor)

Challenge 1: Saturday 18 March, 15:00 to 17:00

Challenge 2: Sunday 19 March, 14:00 to 16:00

Challenge 3: Monday 20 March, 11:00 to 13:00  Finals: Monday 20 March,  15:00 to 17:00

Who will be the Next Chef INTERNORGA and celebrity chef Johann Lafer will select the best young talent 2017. Young talents up to the age of 26 years from Germany, Austria and Switzerland can demonstrate their skills to the expert judges in this innovative cooking contest. The battle for the Next Chef Award will be held live at INTERNORGA from 18 to 20 March 2017. The candidates will receive four identical ingredients, with 60 minutes to create an innovative main course from them. Each day will produce two winners, who qualify for the grand final on 20 March. The overall winner will go on a gourmet cruise on “Mein Schiff”, with the opportunity of working with a celebrity chef there.

European Pizza Championship Hall A2

Final: Monday 20 March 2017, all day

Who will be the successor to Riccardo La Rosa as Europe’s best pizza maker? The best pizza bakers will battle it out live at INTERNORGA for the European Championship title “Giropizza d’Europa 2017”. The thrilling finale in Hamburg brings together the champions from the qualifying events in Rome, Rimini, Paris, Budapest, Amsterdam, Massa Carrara and Riva del Garda. It is backed by expert presentations and a wide range of exhibitors presenting the ideal accessories for the perfect pizza.

INTERNORGA – trend stage and industry meeting point

Pink Cube B2 (ground floor)

The Pink Cube is the trend temple for restaurants and bakers, and one of the big crowd pullers at INTERNORGA. Karin Tischer, international trend researcher and owner of food & more takes visitors to fascinating worlds of flavour, and presents exclusive guests, exciting products and ground-breaking concepts.

SKYWALK Table Glass walkway between the A-halls and the B-halls

Want to know about table decorations? INTERNORGA shows the trends in Table-Top and new tableware ideas. Leading manufacturers will present their unconventional ideas on the 30-metre SKYWALK Table in the glass walkway between Halls A1 and B1, giving ideas and inspiration for the ideal table-top.

DEHOGA Forum Hall B4 (upper floor)

The DEHOGA Forum of the regional associations of Bremen, Hamburg, Lippe, Lower Saxony, Saxony-Anhalt and Schleswig-Holstein in Hall B4 (upper floor) is the meeting point for the hotel and restaurant business.

Café Foyer East (ground floor)

Hospitality Lounge and Thinking Bar for professional restaurant operators. Café at INTERNORGA is the meeting point for industry networking in an unconventional atmosphere. The Café creates a vibrant world of colour for the feel-good factor and to recharge with energy.

INTERNORGA – bakers and confectioners

Baker’s Blue Box for the bakery trade Hall B6

The Baker’s Blue Box is packed with fresh ideas for the baker’s craft. The industry experts will give key insights and straight talking on the latest topics. From small individual businesses to big chain operators, the Baker’s Blue Box in bakery hall B6 gives the ideal mix of ingredients for forward-looking bakeries.

BACK Stage for confectioners Hall B6.1

The experienced masters and young talents at the INTERNORGA BACK Stage show just how creative and sophisticated the confection’s art can be. It features daily on-stage demonstrations of how to work with sugar, chocolate, marzipan and more. The BACK Stage gives plenty of scope for inspiration, and at the same time it is a valuable networking centre for every confectioner.

Demonstration of skills at “Sweet Art” ï Foyer South Entrance

Prizes for the works of confectionery art, 21 March 2017, BACK Stage in Hall B6.1

Sweet, sweeter, sweet art! The trainee confectioners produce real masterpieces in the “Sweet Art” competition. The display is open daily, and the best artworks will be rewarded with prizes on the BACK Stage on 21 March 2017. This competition has a great tradition at INTERNORGA, and gives young confectionery talents an amazing opportunity to demonstrate their creativity and skills.

INTERNORGA Conferences and leading speakers

36th International Foodservice Forum

Thursday 16 March, 10:00 to 18:00  Mehr ! Theater am Großmarkt

“Professional foodservice 2017 and consumer trends. Market potentials. Success factors.” This traditional overview of the sector with food service Gretel Weiss puts the spotlight on the Top 100 gastro players in Germany. The attraction of the German market for foreign companies will be discussed by Don Meij (Domino’s Pizza Australia) and Henry McGovern (AmRest). Julian Dames and Emanuel Pallua (food directors for foodora Berlin) will analyse the delivery market. Kjell Anders Nordström from the Institute of International Business of the Stockholm School of Economics will discuss the upcoming changes in the foodservice sector. Haya Molcho and Christoph Hoffmann will present their concept Neni by 25hours, showing how unconventional concepts can create success stories.

German Institutional Catering Congress

Monday 20 March, 9:30 to 14:30 Hamburg Messe, Saal Chicago

“What’s on the menu for tomorrow? – Subjects and action scope | Practical success factors”

Leading speakers from institutional catering will discuss current and future market topics. They include trend coach Corinna Mühlhausen, who will talk about digitisation and globalisation in institutional catering, and give insights into future wishes and needs of guests. Burkart Schmid, editor-in-chief of gv-praxis, will present the trends for the year 2017, and the winners of the “Best Catering Campaign 2016” award. Kurt Frehe of ChefsCommunity GmbH will show how companies should respond to the changes resulting from social media. Vegan chef Björn Moschinski will examine the question of how caterers can make new menu ideas attractive to customers.

7th INTERNORGA Forum School Catering

Tuesday 21 March, 9:30 to 14:00 Hamburg Messe, Saal Chicago

“School meals 4.0. Fresh and vegan? – Ways to sustainable school meals”. The 7th INTERNORGA Forum School Catering focuses on quality and sustainability. Claudia Zilz, editor-in-chief of gv-praxis, will present the latest survey results for the industry. Dr. Anke Oepping, a nutritional scientist, will insights into the goals of the new national quality centre for nutrition at childcare centres and schools. Stephan Gerhardt, one of the best school chefs in Germany, knows what makes successful school meals. Frank Waskow of the NRW Consumer Centre shows how to avoid food waste and thus cut costs. Björn Moschinski, a corporate consultant, vegan chef and writer joins forces with Niko Rittenau, nutritional consultant for vegan food, to analyse the vegan trend and its possible applications in schools.

All programmes are available at or at the show.

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