SIPRHO 2026:
between traditional gastronomy and premium snacking
the meeting place for food professionals

The meeting place for restaurateurs and their suppliers

From traditional establishments to the most innovative concepts, SIPRHO is a marketplace for all restaurateurs. “Nearly a third of our exhibitors come from the food and agri-food sector, and 37% of visitors are restaurateurs, whether they work in traditional, fast food, snacking, pizzeria, or brasserie catering,” explains Sébastien Sanchez, co-director of the exhibition.

Alongside leading distributors and wholesalers — Transgourmet, Sysco, Alpagel, Métro, France Frais, Unilever —, many SMEs and micro-enterprises come to present their ranges and new products.

With nearly a hundred food exhibitors, SIPRHO is positioned as a true laboratory of “professional good eating”, where culinary trends and traditions meet.

• Find the complete list of exhibitors in the food sector, here.

Snacking is gaining market share

Alongside the pillars of traditional catering, a trend is confirmed: snacking, the primary contributor to the growth of commercial catering. In 2024, snacking accounted for 38% of commercial catering revenue, and 56% of meals served according to a Speak Snacking study.

Long associated with simple nibbling, snacking is now a major trend in catering. Restaurants, bars, bakeries, and cafes have understood this well: many of them are betting on this offer to boost their sales. Also, snacking is no longer just a simple snack: consumers now expect good, local, and homemade food, even if the tasting is done on the go. The development of specialized food trucks is also a marker of “fast eating better”.

The exhibition, reflecting the market, is no exception to this trend. Several companies present at the show illustrate this evolution with original and artisanal food concepts: Le Monde des Crêpes — artisanal crepes, galettes, and pancakes (Lamballe-Armor, Côtes d’Armor), L’Instant Bocal — 100% “homemade” meal jars (Lunel, Hérault), Artisan Daqi — revisited panisse (Saint-Laurent-du-Var, Var), Le Croustillou des Alpes — chickpea flour fritters (Gap, Hautes-Alpes), Magic Waffles — sweet or savory filled waffles (Andenne, Belgium), Salomon Foodworld — finger food (Saint-Germain-en-Laye, Yvelines) and others…

Technical innovation accompanies this dynamic: Unox ovens, Rational equipment, responsible packaging solutions (First Dipal, Milhe & Avons), Kooklin (HACCP food traceability application). The sector shows that it is possible to reconcile operational efficiency and culinary demands.

Bakery, a developing sector

The rise of snacking is accompanied by a revival in bakery catering. Bakeries and pastry shops are diversifying their offer and establishing themselves as essential places for snacking, combining fast food and hot drinks.

“While we currently have a base of suppliers for artisan bakers, our ambition for the coming years is clearly to develop this sector. We want to scale it up by strengthening our offer in terms of specialized ingredients, professional equipment, and innovative packaging, in order to support artisan bakers in their diversification and their move upmarket,” affirms Sébastien Sanchez, associate director of SIPRHO.

Among the exhibitors related to the bakery sector: La Mie du Goût — artisanal breads for burgers, hot dogs, bagels (Elne, Pyrénées-Orientales), Le Moulin de Sauret — flours (one of the rare mills still in operation located in the city center of Montpellier, Hérault), Unox and Rational — professional ovens, Soframa and Back Europ France — raw materials.

SIPRHO is structured around six universes spread over 17,000 m² of exhibition space:

• Food & beverages (the most represented sector at the exhibition)
• Furniture, decoration & tableware
• Professional equipment
• Textile, communication & technology
• Services & training
• Beach & outdoor layout

Key figures for the 2025 exhibition (certified by the Expo’Stat organization)

• Attendance: 19,987 professionals over 3 days
• 356 exhibiting stands / 450 represented brands
• 17,525 m² of exhibition space
• 2026 goal: exceed 20,000 professional visitors