Event- Plaquette 09 Gb

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Exchange,Innovate,Create...At Sirha, comeshare your passionfor great taste.

January 24-28, 2009Eurexpo Lyon, France



Skill, creativity and passionYour innovations participate in the magic

New records at each edition of the show

Continuous advancein international attendance

In 2007:G 426 international exhibitors

from 26 different countries

G 14,000 international visitors

from 106 different countries: + 17%

G Switzerland, Spain, Belgium, Japan, Norway,Italy, Germany, the U.S. and Sweden were thecountries with the largest presence

A rich and innovative experience: 1,985 exhibitors in 2007

Professional visitors from all trades

Decision-makers comefor the networking opportunities…

They were at Sirha in 2007(excepted from visitor job data):

4,100 head chefs1,530 pastry chefs2,203 buyers2,304 restaurant or hotel managers1,749 R&D managers

646 category managers

566 intendants49,209 companies (+ 20 % compared to 2005)

www.sirha.com: a dynamic,permanent showcase

475,000 hits in 2007: + 22 %

8.5 million pages opened: + 130 %

Out of which 1.35 million pages opened

in the exhibitors’ gallery: + 150%

1999 2007

1,260,260

1,985

Exhibitors

+58%

1999 2007

8,070,070

14,0004,000

Internationalnternational visitorsisitors

+74%74%

Services

Foodanddrink

Catering equipment,café trade

Tableware,hotel equipment,new technologies

Bakery,pastry,confectionery

11%

14%

21%5%

49%

18% Bakery, pastry

07 % Food trades

24% Commercial restaurants

09 % Mass catering

06 % Independent hotels and chains

07 % Equipment manufacturers, distributors, installers

01 % Consultants, architects, engineering offices

08 %Wholesalers, brokers, mass distribution and retail

07 % Food industries

13% Misc.

source: Sirha 2007



at Sirha

PAUL BOCUSE,PRESIDENT-FOUNDEROF THE BOCUSE D’OR“AFTER TWENTY YEARS,IT'S STILL JUSTAS SUCCESSFUL!”

D O M I N I Q U

E B I GA L L E T

,

C E O F O R S.

A. S. B I GA L L

E T

“ B E CA U S E S

I R HA R E V E

A L S

W HA T T H E T

R E N D S A R E

. ”

P H I L I P P E H

E N R I,

C E O F O R C

R E N O

“ F O R U S, I T

' S A V E R Y

I M P O R TA N

T E V E N T

W H I C H E NA

B L E S U S

T O M E E T O

U R C U S T O M

E R S. ”

F R AN Ç O I S H O U P E R T ,G R O U P M AN AG I N G D I R E C T O R , E N O D I S “ S I R H A G I V E S U S T H E C H AN C E

T O B U I L D O U R I N T E R N AT I O N AL

C O N T AC T S , B Y W O R K I N G W I T H

T H E B E S T C H E F S I N E AC H C O U N T R Y

.”

talent,taste& trends

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JA C K Y Y U, H

O N G - K O N

G

“ S I R HA I S A

N E X C E P T

I O NA L

M O M E N T,

A MA R V E L O U S

E V E N T,

V E R Y I M P R E

S S I V E T O S E E, E

S P E C IA L L Y

A L L T H E C H

E F S, A L L T H

E E Q U I P M E N

T,

T O S E E S O M U C H I N

N O VA T I O N

I N F RA N C E

”



Taste, talent and shared experiencesThe chemistry at Sirha is right for you

Your demonstrations are whatcreative professionals arelooking for

Sirha offers a unique experience when itcomes to demonstrations. It is the onlytrade fair in the world where exhibitors join with chefs to show their products andwares, often testing their innovations onthe spot. It is the only place where chefsand distributors, products and equipmentcome together with the kind of chemistrythat business loves.

A great springboard for your innovations in a promisingEuropean marketplace

Restaurant markets

G €307 billion for commercial restaurantsin Europe (of which €49 billion in France).G €43 billion for cafeteria cateringin Europe.The European restaurant marketplace hasa strong demand for innovations, speciali-zed products and high-end equipment.

Hotel markets

G 1.4 million hotel establishmentsin Europe (source: HOTREC)G 1.45 billion hotel nights sold in Europein 2005 (source: HOTREC)G 17,588 officially classed hotels

in France in 2007, of which 3,432 esta-blishments classed as 0 or 1*,9,571 as 2*, 3,777 as 3* and 808 as 4 *(source: Coach Omnium)G A total in France of about598,000 hotel rooms

G 192 million hotel nights sold in Francein 2006 (source: INSEE)

Sirha is a magnificent source of inspiration for every restaurantprofessional. It puts creativity atthe service of customers andfosters the free expression of talent and innovation across allthe main segments of therestaurant industry.

Sirha gathers professionalstogether into one large familyand provides a sounding boardfor their needs, projects andaspirations. It seizes on theslightest change in consumer expectations and remains faithfulto its vow of nutrition, health and

pleasure.In brief, Sirha is the art of inventing tomorrow's trends.

Marie Odile FondeurSirha Exhibition Director

Sirha sets world trends



B O C U S E D ' O

R,

A N D T H E W

O R L D PA S T

R Y C U P

C H E F S F R O

M A R O U N

D T H E W O

R L D

P O I N T Y O

U T O WA R D S

N E W H O R

I Z O N S

T h i s i s w h e r

e w o r l d t r e n

d s g e t s t a r t e

d !

T h e B o c u s e

d ’ O r, a b e n

c h m a r k i n t e

r n a t i o n a l

c o m p e t i t i o

n, i s t h e p l a c

e t o d i s c o v e

r t h e b e s t y o

u n g

h o p e f u l s i n

w o r l d c o o k

i n g . A n o t h e

r u n i q u e w o

r l d - c l a s s

e v e n t, t h e W

o r l d P a s t r y

C u p i s w h e r

e y o u w i l l f

i n d

p a s t r y a t i t s e

x q u i s i t e b e s

t.

N e w : M o r e c o u n t r i e

s t h a n e v e r

a r e p a r t i c i p a

t i n g ,

t h a n k s t o e

n t r a n t s n o w c o m i n g

f r o m a l l c o r n e r s

o f t h e c o n t i

n e n t s o f E u

r o p e a n d A s i a.

I N T E R N AT I O N AL C AS E U S AW AR D

AN D T H E W O R L D O F B R E AD C O N T E S T

I N T E R N AT I O N AL C O M P E T I T I O N

P U T S M O R E S P I C E I N T O S I R H A

M a j o r b u y e r s a n d d e c i s i o n - m a k e r s f r o m t h e w o r l d o v e r

a r e c o m i n g t o S i r h a t o m e e t y o u n g t a l e n t a l o n g w i t h

t h e b e s t - o f - t h e - b e s t i n F r a n c e . D i f f e r e n t c o m p e t i t i o n s

c o n f i r m t h e i n t e r n a t i o n a l d i m e n s i o n o f t h e e v e n t a n d

e n t h r a l l i t s v i s i t o r s . T h e r e ' s s o m e t h i n g f o r e v e r y o n e

f r o m a w o r l d o f c o o k i n g .


O n

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A Sirha event

A Sirha event



Cuisines of the World

Products from the Mediterranean, thesouth of France, and Asia blend together ina space that offers demonstrations inpartnership with the volume retailer,Métro.

Innovation Top Awards

These competitions reward the bestinnovations at Sirha 2009, plus a specialprize in Nutrition.

“Flavors and character”

A major event is organized around Spanish

wines to provide a rendezvous for worldchefs and the most influential buyers.

Japan, featured countryin 2009

Japan has a tradition of being very open todifferent culinary cultures from around theworld, and has a thriving restaurantindustry. Japanese cuisine is also a lifestylechoice and so is constantly looking for new products, with a natural penchant for nutrition, health and pleasure.

Conference: “Nutritionand the restaurant business”

Join the most renowned specialists andchefs, the biggest names in Europe and

abroad, for some thoughts on Nutrition,Health and Pleasure. For good ideas andtrendsetting opinions, Sirha is alwaysahead of the field.

Food Studio

New! at SirhaA Sirha exclusivity, this space reflects thetransformation in consumer behaviorsthrough five Trend Scenes that highlightthe latest innovations in the restaurant,hotel, café, bakery and pastry-

confectionery businesses.

Lyon Food Trends

An international chef and a youngLyonnais talent combine forces to givefree expression to their creativity at thesummit of the world of gastronomy.

M I C H E L R O T H “ O U R C U S T O M E R S AR E

D E M AN D I N G M O R E AN D

M O R E A C U I S I N E T H AT L E T S

T H E M E AT L I G H T AN D W E L L , P L U S I S G O O D F O R T H E I R H E AL T H .”

R É G I S MA R C O

N

“ T O DA Y, I T

S E E M S T O M E

E S S E N T IA

L T HA T A C

O O K

S H O U L D

U N D E R S T

A N D

W HA T D I F

F E R E N T F

O O D S

C O N T R I B

U T E T O T H

E

H U MA N B O D Y. ”

F E R RA N A D

R I À

“ T O DA Y, C U

S T O M E R S A

R E N O T

HA P P Y W I T

H J U S T EA T

I N G…

T H E Y A R E

L O O K I N G

F O R

N O V E L E X

P E R I E N C E S

. ”

Nutrition, health and pleasureAt Sirha, a new chapter opensin the restaurant business




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H I R O Y U K I

H I RA MA T S U

“A N E W S T Y L

E CA N O N L Y

B E C R EA T E D

B Y R E S P E

C T I N G

W HA T I S A U

T H E N T I C. ”

J O Ë L R O B U C H O N “ T H E T R E N D T O D AY I S T O A

C L I E N T E L E W H O I S I N C R E AS I N G L Y

D R AW N I N B Y C O O K I N G W H I C H

I S C L O S E R AN D C L O S E R T O T H E

P R O D U C T .”

H E S T O N B L U M E N T H AL

“ D AR E AN Y T H I N G , T E M P T

AN D E X P L O R E I N O R D E R T O

S U B L I M AT E AN D L I B E R AT E

T H E P L E AS U R E I N E AT I N G .”

C HA R L I E T R

O T T E R

“ N E V E R G I

V E A C U S T O

M E R

W HA T T H E Y

E X P E C T.

T H E S U R P

R I S E

HA S T O B

E C O M P L E

T E. ”





Food and drink Consumersrediscover real tastes

Between new experiences and a return to traditional tastes,

visitors to Sirha are looking for authentic products and easy

ways to bring them to the table.For producers, the food industry and distributors, your productscan suggest new ideas that allow them to spruce up their menus,astonishing and winning the loyalty of their clienteles.

G SnacksG “Time-saving” productsG Products and wines for the gastronome, pedigreed, local or exotic,traditional or healthy, innovative, or something “never seen before”G A full range of packaging solutionsG The transportation sector

ConfectioneryA taste for pleasure and a sweet tooth

Confectionery pleases, but also brings to light nutrition challenges.

Consumers love new tastes, practical packaging, and low-calorie recipesthat combine pleasure with health.Visitors to Sirha are huntingfor stimulating ideas that add pizzazz to their storefronts.

G ConfectionersG EquipmentG Chocolate makersG Decorative materials, ribbons, boxes, favors...

Bakery and pastryBread is more and moreon the leading edge

Acknowledged as healthy food, bread is evolving,

both on the table and in sandwiches.

Professionals in the business are searching for new practices,

flavors and inventive decoration ideas… Between taste treatsand healthy eating, desserts also favor innovation.

G Manufacturers and distributors of equipmentand accessories for bakers/pastry-makersG Flour millersG Producers and distributors of products, flavorings and ingredientsG Store design and layoutG A broad range of equipment for the baking oven and store


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Catering equipmentCooking, refrigeration, hygiene andenvironment: new challenges

Restaurant professionals count on your innovations.They are looking for human-factors engineered equipment,practical to use, easy to maintain, and kitchenware that preservesflavor. They need new technologies that enhance productivityand save on energy, in addition to favoring sustainabledevelopment and respect for the environment.

Manufacturers and distributors:G Cooking and refrigeration implementsG Cleaning, laundryG Store design and layoutG Utensils and accessories

G Products for hygiene and solutionsfor waste-water treatmentG UniformsG Disposable packaging and productsG Energy management

Technologies and servicesThe pursuit of productivityleads to new needs

Consumers want to combine quality and impeccable service,

clear, readily-available information, and fun implements,

also easy to use.

Professionals need to offer the best, optimize teamwork and control accountability in order to deliver optimum serviceto consumers.Supply methods, efficient order uptake, secure payment,and inventory management all contribute to time savings.

G Manufacturers and distributors of cash registersG Electronic payment terminalsG Restaurant and hotel management software

G Turnkey information processingG Swipe cardsG Creation of Web sites and multimedia solutions…



TablewarePleasure and convivialityaround the table

Consumers love to share memorable moments in warm,

pleasant and original environments.

Each detail has to be captivating and seductive…In the dining room, the atmosphere sets the pace, with every dish,a festival for the eye as well as for the tastes.

G TablewareG FlatwareG GlasswareG Cutlery

Hotel management Welcome, comfort and service

Consumers care about cocooning and well-being.

Their preferences extend more and more often to establishmentsthat feature harmonious décors, integrate modern technologiesand promote personalized service, such as a spa or beauty andleisure space.These establishments are developing their welcome,comfort and service all at once for an ever more loyal clientele.

G Manufacturers and distributors of linens, textiles,furnishings, bedding, lighting, decoration, pools and spasG Service providers

Café tradeA break at any momentof the day

Authentic flavors for a valued instant of relaxation.

Multifunction equipment makes it possible to offer consumersvariety in products in terms of quality, fair trade and brandawareness in order to seduce a clientele who is keen for whatis surprising yet trendy. In the café of the future, everything worksto provide a bonanza of new tastes in a pleasant setting.Tea, coffee, herbal brews and fruit juices offer a chance to sit back and enjoy, a pleasure that lingers for the rest of the day.

G Producers and distributors of coffees, fruit juices and other drinksG Manufacturers and distributors of coffee machines,ice-makers, and equipment for preparing breakfastsG BrewersG Drinks brokersG Designers of bars and brasseries


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Sirha’s legitimacy is rooted in Lyon

The Sirha trade exhibition got its start in Lyon, a venue rich in gastronomic history.It has its roots in the heart of a major European agro-food region,reputed for the variety and diversity of its products and its pedigreed specialties.

Sirha, partner of the Paul Bocuse Research Institute

As a world first in 2008, research work is set to focus on eating behaviors and their relation to tastes, health and the economy. The work will be conducted in partnership

with universities and academic institutions. A multidisciplinary approach is planned,which associates chefs and scientists from diverse backgrounds: nutrition, sociology,economics, psychology, food science, architecture and design.

G FranceMarie-Odile FondeurExhibition Director Tel. 33 (0) 4 78 176 [email protected]

François ThiérySales Manager Tel. 33 (0) 4 78 176 [email protected]

Kathy Gomes(Catering equipment)

Tel. 33 (0) 4 78 176 [email protected]

Hélène Rouarch(Bakery, Pastry, Confectionery,Hotel management, Tableware)Tel. 33 (0) 4 78 176 [email protected]

Anne Meny(Food products)Tel. 33 (0) 4 78 176 [email protected]

Stéphanie Berghoff (Café trade, New technologies,International development)Tel. 33 (0) 4 78 176 [email protected]

Karine Courtes(Transport, New technologies, Drink,Agro-food promotion committees)Tél. 33 (0) 4 78 176 [email protected]

G Germany

Agnès WüllenweberNOVALYS GmbHTel. (49) 211 15 92 530Fax (49) 211 15 92 53 [email protected]

G Belgium

Jean-Luc de VergniesExpo on the MoveTel. +32 23332412Fax +32 23332419 [email protected]

G China

Leah ZhuSBA China LTDShanghaï Rep. OfficeTel. +86 21 62 88 49 53 ext 16Fax +86 21 62 88 49 [email protected]

G Spain

Betty MoridoErsiTel. + 34 91 559 84 64Fax +34 91 559 93 [email protected]

G United-Kingdom

Céline DanieliNOVALYS LtdTel. +44 207 723 8327Fax +44 207 170 [email protected]

G India

H. D. Patel402/ Clamar, Gurunanak Park,TPS III,Bandra (W), Mumbai 400050.IndiaTel. +91 22 65059947Fax +91 22 [email protected]

G Italy

Paola et Carla CaselliOrganizzazione CaselliTel. +39 055 28 42 92Fax +39 055 28 33 [email protected]

G Japan

Makiko FukuiSBA JaponTel. + 813 34 31 97 31Fax + 813 34 34 38 [email protected]

G Mexico

Paul St. AmourE.J. Krause de MexicoTel. 011-52-55-1087-1650, ext. 1101fax 011 – [email protected]

G Poland, Czech Republic

Sabina KsiazekLogos PologneTel. + 48 124 29 41 01Fax + 48 124 21 71 [email protected]

G Turkey

Okay OzcevizExpo Design international Fair co.Tel. +90 212 422 93 18Fax +90 212 422 93 [email protected]

G Ukraine

Igor DoumkinKharkov Marketing and PromotionFirm SOYUZTel. +380-572-67384Fax +380-572-687384,+380 57 709 88 [email protected]

G USA

Björn BieneckB-FOR International USATel. +1-540-373-9935Fax [email protected]

Make Sirha your success

Help us prepare togetherContact us today

S A A T C H I & S A A T C H I C O R P O R A T E

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t o C r e

d i t : F r a n c i s

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N O D I S

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R C S : 3

8 0 5 5 2 9 7 6 N o n c o n

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An event:

Event- Plaquette 09 Gb

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