SIPRHO 2026:
between traditional gastronomy and premium snacking
the meeting place for food professionals
Montpellier, November 4, 2025
SIPRHO 2026: Between Traditional Gastronomy and Premium Snacking – The Meeting Place for Food Industry 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 restaurants, fast food, snack bars, pizzerias, or brasseries,” explains Sébastien Sanchez, co-director of the trade show.
Alongside leading distributors and wholesalers—Transgourmet, Sysco, Alpagel, Metro, France Frais, Unilever—numerous SMEs and very small businesses are showcasing their product lines and new offerings.
With nearly one hundred food exhibitors, SIPRHO positions itself as a true laboratory for “professional healthy eating,” where culinary trends and traditions converge.
- Find the complete list of exhibitors in the food sector.
Snacking Gains Market Share
Alongside the pillars of traditional catering, a trend is emerging: snacking, the leading contributor to the growth of the commercial food service industry. In 2024, snacking represented 38% of commercial restaurant revenue and 56% of food services served, according to a Speak Snacking study. Long associated with simple nibbling, snacking is now a trend in the restaurant industry. Restaurants, bars, bakeries, and cafés have understood this well: many are relying on this offering to boost their revenue. Furthermore, snacking is no longer just a simple bite: consumers now expect quality, local, and homemade products, even if they eat on the go. The development of specialized food trucks is also a sign of the “fast food” trend. The trade show, a reflection of the market, is not immune to this trend. Several companies exhibiting at the show illustrate this evolution with original, artisanal food concepts: Le Monde des Crêpes — artisanal crêpes, galettes, and pancakes (Lamballe-Armor, Côtes d’Armor), L’Instant Bocal — 100% homemade meal jars (Lunel, Hérault), Artisan Daqi — a modern take on 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… Technological innovation supports this dynamic: Unox ovens, Rational equipment, and solutions. responsible packaging (First Dipal, Milhe & Avons), Kooklin (HACCP food traceability application). The sector demonstrates that it is possible to reconcile operational efficiency with culinary excellence.The bakery, a growing sector
The rise of snacking is accompanied by a revival of bakery-style food service. Bakeries and pastry shops are diversifying their offerings and establishing themselves as essential destinations for snacking, combining fast food and hot drinks.
“While we currently have a solid base of suppliers for artisan bakers, our ambition for the coming years is clearly to develop this sector. We want to boost it by strengthening our offering in terms of specialized ingredients, professional equipment, and innovative packaging, in order to support artisan bakers in their diversification and premiumization efforts,” states Sébastien Sanchez, Managing Partner of SIPRHO.
Among the exhibitors related to the bakery sector: La Mie du Goût — artisan breads for burgers, hot dogs, and bagels (Elne, Pyrénées)
