{"id":2533,"date":"2026-05-12T09:17:45","date_gmt":"2026-05-12T08:17:45","guid":{"rendered":"https:\/\/www.foodhoteltech.com\/content\/press\/"},"modified":"2026-07-15T12:42:46","modified_gmt":"2026-07-15T11:42:46","slug":"presse","status":"publish","type":"page","link":"https:\/\/www.foodhoteltech.com\/en\/presse\/","title":{"rendered":"Press"},"content":{"rendered":"\t\t
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Press<\/h1>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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For any accreditation or interview requests, please contact:<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Shirli Salama<\/b> – Marketing and Communications director
ssalama@foodhoteltech.com<\/span><\/a><\/span><\/b> – 07.69.62.90.09<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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They're talking about us...<\/h4>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    \r\n\t\t\t\t\t 3 out of 4 hotels and restaurants use AI. <\/span>\t\t\t\t\t\t\t\t\t\tLes Echos Studies \u2013 06.05.2025<\/span>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t<\/li>\r\n\r\n\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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      \r\n\t\t\t\t\t Energy efficiency: the hotel industry facing its obligations <\/span>\t\t\t\t\t\t\t\t\t\tL\u2019Echo Touristique \u2013 20.03.2025<\/span>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t<\/li>\r\n\r\n\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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        \r\n\t\t\t\t\t Food Hotel Tech, les innovation phares <\/span>\t\t\t\t\t\t\t\t\t\tBFM Business \u2013 18.03.2025<\/span>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t<\/li>\r\n\r\n\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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          \r\n\t\t\t\t\t Food Hotel Tech: Conferences not to be missed <\/span>\t\t\t\t\t\t\t\t\t\tAt the Heart of the CHR \u2013 11.03.2025<\/span>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t<\/li>\r\n\r\n\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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            \r\n\t\t\t\t\t Innovation at the heart of Food Hotel Tech 2025: a track dedicated to the technologies of tomorrow <\/span>\t\t\t\t\t\t\t\t\t\tHospitality Trends \u2013 03.03.2025<\/span>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t<\/li>\r\n\r\n\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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              \r\n\t\t\t\t\t \u00ab AI is really the common thread for talking about all subjects that affect restaurateurs! \u00bb <\/span>\t\t\t\t\t\t\t\t\t\tZePros \u2013 26.02.2025<\/span>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t<\/li>\r\n\r\n\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                \r\n\t\t\t\t\t Food Hotel Tech: What are the key innovations of 2025? <\/span>\t\t\t\t\t\t\t\t\t\tTom Travel \u2013 19.02.2025<\/span>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t<\/li>\r\n\r\n\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                  \r\n\t\t\t\t\t 5 innovations that will transform the hotel and restaurant industry in 2025 <\/span>\t\t\t\t\t\t\t\t\t\tPalaces Journal \u2013 13.02.2025<\/span>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t<\/li>\r\n\r\n\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                    \r\n\t\t\t\t\t The 5 innovations that will transform the hotel and restaurant industry in 2025! <\/span>\t\t\t\t\t\t\t\t\t\tWeekly Tour \u2013 09.02.2025<\/span>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t<\/li>\r\n\r\n\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                      \r\n\t\t\t\t\t The 5 trends that will revolutionize the hotel and restaurant industry in 2025 <\/span>\t\t\t\t\t\t\t\t\t\tHospitality Trends \u2013 10.02.2025<\/span>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t<\/li>\r\n\r\n\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                        \r\n\t\t\t\t\t [Special CSR] CSR solutions are booming <\/span>\t\t\t\t\t\t\t\t\t\tRestaurant Trends \u2013 11.04.2024<\/span>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t<\/li>\r\n\r\n\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                          \r\n\t\t\t\t\t [REVIEW] Great success for the 7th edition of Food Hotel Tech Paris <\/span>\t\t\t\t\t\t\t\t\t\tRestaurant Trends \u2013 07.05.2024<\/span>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t<\/li>\r\n\r\n\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                            \r\n\t\t\t\t\t \u201cFoodtech\u201d: following the trade show in Paris dedicated to the emergence of technologies in the restaurant industry <\/span>\t\t\t\t\t\t\t\t\t\tFrance Info \u2013 07.04.2024<\/span>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t<\/li>\r\n\r\n\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                              \r\n\t\t\t\t\t Bryan the little robot begins his shift at the Kimpton Saint-Honor\u00e9 Hotel <\/span>\t\t\t\t\t\t\t\t\t\tLe Parisien \u2013 31.03.2024<\/span>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t<\/li>\r\n\r\n\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                                \r\n\t\t\t\t\t The success of the 2024 edition of Food Hotel Tech confirms the growing importance of AI and CSR in the hotel and restaurant industry. <\/span>\t\t\t\t\t\t\t\t\t\tHospitality Trends \u2013 31.03.2024<\/span>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t<\/li>\r\n\r\n\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                                  \r\n\t\t\t\t\t French food tech: perpetual innovation <\/span>\t\t\t\t\t\t\t\t\t\tAt the Heart of the CHR \u2013 03.04.2024<\/span>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t<\/li>\r\n\r\n\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                                    \r\n\t\t\t\t\t CSR Commitment in the Spotlight at Food Hotel Tech Paris 2024: Towards Sustainable Hospitality <\/span>\t\t\t\t\t\t\t\t\t\tTesla Mag \u2013 05.04.2024<\/span>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t<\/li>\r\n\r\n\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                                      \r\n\t\t\t\t\t FullSoon aims to reduce food waste in restaurants using AI. <\/span>\t\t\t\t\t\t\t\t\t\tTom Travel \u2013 04.04.2024<\/span>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t<\/li>\r\n\r\n\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                                        \r\n\t\t\t\t\t [Podcast] Digital technology: an ally for restaurant owners <\/span>\t\t\t\t\t\t\t\t\t\tHospitality and Catering \u2013 03.04.2024<\/span>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t<\/li>\r\n\r\n\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                                          \r\n\t\t\t\t\t Smart cooking equipment in the hospitality industry: a solution to staff shortages? <\/span>\t\t\t\t\t\t\t\t\t\tSnacking \u2013 08.04.2024<\/span>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t<\/li>\r\n\r\n\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                                            \r\n\t\t\t\t\t Paritel presents new WiFi at Food Hotel Tech <\/span>\t\t\t\t\t\t\t\t\t\tAt the Heart of the CHR \u2013 05.04.2024<\/span>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t<\/li>\r\n\r\n\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                                              \r\n\t\t\t\t\t Software, a true ally <\/span>\t\t\t\t\t\t\t\t\t\tAt the Heart of the CHR \u2013 03.04.2024<\/span>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t<\/li>\r\n\r\n\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                                                \r\n\t\t\t\t\t Food Hotel Tech 2024: Innovations from a pizza distributor <\/span>\t\t\t\t\t\t\t\t\t\tFrigo\u2019n Co \u2013 07.04.2024<\/span>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t<\/li>\r\n\r\n\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                                                  \r\n\t\t\t\t\t This new vending machine offers Italian-style ice cream in a self-service format. <\/span>\t\t\t\t\t\t\t\t\t\tFrigo\u2019n Co \u2013 07.04.2024<\/span>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t<\/li>\r\n\r\n\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                                                    \r\n\t\t\t\t\t Food Hotel Tech 2024 <\/span>\t\t\t\t\t\t\t\t\t\tHospitality Insiders \u2013 04.04.2024<\/span>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t<\/li>\r\n\r\n\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                                                      \r\n\t\t\t\t\t TP-Link presents its solutions at the Food Hotel Tech trade show <\/span>\t\t\t\t\t\t\t\t\t\tHospitality and Catering \u2013 03.04.2024<\/span>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t<\/li>\r\n\r\n\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                                                        \r\n\t\t\t\t\t Paritel optimizes Wi-Fi in CHR <\/span>\t\t\t\t\t\t\t\t\t\tNeo Restoration \u2013 04\/09\/2024<\/span>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t<\/li>\r\n\r\n\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                                                          \r\n\t\t\t\t\t TiPI: Personalising the customer experience for Paris 2024 <\/span>\t\t\t\t\t\t\t\t\t\tHospitality and Catering \u2013 08.04.2024<\/span>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t<\/li>\r\n\r\n\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                                                            \r\n\t\t\t\t\t According to Meta, AI is revolutionizing customer relations <\/span>\t\t\t\t\t\t\t\t\t\tTom Travel \u2013 09.04.2024<\/span>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t<\/li>\r\n\r\n\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                                                            MEDIA PARTNERS<\/h1>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                                                            “The 10-Minute Hotel Newsletter” is the essential bi-weekly publication for hospitality professionals, offering a quick and concise summary of the latest news and trends in the industry. In just ten minutes, start your day informed and inspired, with news specifically selected for its relevance in France.<\/p>\n

                                                            Our newsletter stands out for its concise format and its ability to filter essential information, focusing on innovations, hotel openings, and design trends. Designed to seamlessly integrate into the busy schedules of hoteliers, it’s the ideal solution for staying up-to-date on key developments without cluttering your day.<\/p>\n

                                                            With nearly 100,000 hotel subscribers across Europe, “The 10-Minute Hotel Newsletter” is your gateway to a vast and diverse audience, also offering unique advertising opportunities to maximize your brand visibility.<\/p>\n

                                                            10minutes.news<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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                                                            Tendances Restauration is the only French trade magazine dedicated to contemporary commercial restaurants.<\/p>\n

                                                            Each month, it provides at least 64 pages of key information on restaurant trends and concepts: \u2022 in chain restaurants (fast food, sit-down, themed, etc.) \u2022 in contemporary independent restaurants (brasseries, neo-bistros, etc.) \u2022 and in the world of bars and nightlife<\/p>\n

                                                            Each issue of Tendances Restauration includes:<\/p>\n

                                                            \u2022 all the latest news from the sector, from both restaurateurs and suppliers<\/p>\n

                                                            \u2022 on-the-ground reports on innovative establishments and their key success factors<\/p>\n

                                                            \u2022 profiles of professionals who analyze the sector and provide their perspectives<\/p>\n

                                                            \u2022 economic information and expert opinions on the market and its evolution<\/p>\n

                                                            \u2022 fact sheets on new products, equipment, and services useful for professionals<\/p>\n

                                                            \u2022 summaries and announcements about the biggest events and competitions in the industry<\/p>\n

                                                            \u2022 an in-depth look at a major industry issue, with case studies<\/p>\n

                                                            \u2022 Management & Legal pages with practical guides and expert articles<\/p>\n

                                                            \u2022 and, for the On a more playful note, there are clever illustrations related to the magazine’s key topics.<\/p>\n

                                                            Discover the Web Portal for contemporary commercial catering now: www.bra-tendances-restauration.com<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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                                                            The iconic brand for bistro and restaurant professionals in Greater Paris. Every Thursday, France’s oldest weekly trade publication covers the latest news and trends in the hospitality industry. L’Auvergnat de Paris features in-depth articles to keep you up-to-date on the hottest topics in the hospitality and regional news. You’ll also find insider information and bar talk, the latest business deals and acquisitions, in-depth looks at product categories and regional specialties, market developments, and emerging trends.<\/p>\n

                                                            It also showcases the lives of owners and professionals in the industry through features exploring their establishments, including caf\u00e9s, bars, brasseries, and restaurants. Special thematic supplements are also published annually to keep you informed about the latest news in other regions of France!<\/p>\n

                                                            L’Auvergnat de Paris in 2020 offers a brand-new 360\u00b0 media service for a new generation of readers!<\/p>\n

                                                            Discover it at auvergnat.com<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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                                                            Industrie H\u00f4teli\u00e8re is the leading French trade magazine for independent, franchised, and chain hotels and hotel-restaurants. It is aimed at the entire French hotel sector through in-depth reports from establishments and profiles of industry professionals. It includes a management tools section and provides key figures and market trends.<\/p>\n

                                                            Each issue of Industrie H\u00f4teli\u00e8re features:<\/p>\n

                                                            \u2022 All the latest news from the hotel industry.<\/p>\n

                                                            \u2022 A Hotel and Restaurant Industry Observatory<\/p>\n

                                                            \u2022 An Interview of the Month \/ Profiles of Professionals<\/p>\n

                                                            \u2022 On-the-ground reports on innovative establishments, both independent and chain-owned.<\/p>\n

                                                            \u2022 Economic information and expert opinions on the market and its evolution<\/p>\n

                                                            \u2022 A NEW TECHNOLOGIES section<\/p>\n

                                                            \u2022 Management & Legal Tools with detachable fact sheets<\/p>\n

                                                            Discover the Web Portal for Contemporary Commercial Restaurants now!<\/p>\n

                                                            https:\/\/www.industrie-hoteliere.com\/<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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                                                            TendanceHotellerie, a French-language webzine covering technology, distribution, and marketing for the hotel industry, has been publishing daily news and information about the sector since 2009.<\/p>\n

                                                            TH provides professionals with daily access to verified data and uncompromising analyses, allowing them to see things from a different perspective. It is also an essential resource, featuring a directory of hundreds of service providers, a startup section that allows young entrepreneurs to gain exposure for free, and a calendar of industry events.<\/p>\n

                                                            More information at www.tendancehotellerie.fr<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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                                                            Industrie H\u00f4teli\u00e8re is the leading French trade magazine for independent, franchised, and chain hotels and hotel-restaurants. It is aimed at the entire French hotel sector through in-depth reports from establishments and profiles of industry professionals. It includes a management tools section and provides key figures and market trends.<\/p>\n

                                                            Each issue of Industrie H\u00f4teli\u00e8re features:<\/p>\n

                                                            \u2022 All the latest news from the hotel industry.<\/p>\n

                                                            \u2022 A Hotel and Restaurant Industry Observatory<\/p>\n

                                                            \u2022 An Interview of the Month \/ Profiles of Professionals<\/p>\n

                                                            \u2022 On-the-ground reports on innovative establishments, both independent and chain-owned.<\/p>\n

                                                            \u2022 Economic information and expert opinions on the market and its evolution<\/p>\n

                                                            \u2022 A NEW TECHNOLOGIES section<\/p>\n

                                                            \u2022 Management & Legal Tools with detachable fact sheets<\/p>\n

                                                            Discover the Web Portal for Contemporary Commercial Restaurants now!<\/p>\n

                                                            https:\/\/www.industrie-hoteliere.com\/<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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                                                            Created in 2008, Zepros Resto is a professional information journal which covers all out-of-home catering (RHD). Every month, all the latest news from the sector through the Plan\u00e8te Resto sections, 30 days in your regions, Commercial catering, Collective catering, La France des chefs, Suppliers, Distributors, New products, Employment-Training, etc. The editions of Zepros Resto, as well as those of its variations (Zepros Snack, Zepros Collective, Zepros Distributeurs RHD) can be viewed and downloaded free of charge on www.zepros.fr<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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                                                            Journal des Palaces has been the online daily for the ultra-luxury and luxury hotel industry since 2004. Industry news, job offers, and useful resources are available free of charge. We offer our readers the opportunity to stay informed, connect with others, network, and recruit through our publication.<\/p>\n

                                                            More information at www.journaldespalaces.com<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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                                                            #InSnackingWeTrust!<\/p>\n

                                                            LEARN > FEEL > DO = Learn, Embrace, Apply<\/p>\n

                                                            France Snacking magazine and its webzine, Snacking.fr, have a community-focused editorial approach and have become the go-to sources for fast food and fast casual dining. They provide readers with verified and targeted information, analyzing, deciphering, and interpreting evolving trends. With nearly 52,000 copies distributed, the magazine has created a true ecosystem by organizing the Snacking Congress, the Snacking d\u2019Or awards, trips abroad, foodlearningtours, and even a team-building event, the FoodKartChallenge. At the forefront of FoodTech, France Snacking regularly publishes digital newsletters, including SnackingInfos, Snacking Innos, and FridayFoodTech.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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                                                            Since 1923, the newspaper L\u2019H\u00f4tellerie Restauration has been supporting professionals in the hospitality and catering sector through the newspaper, the magazine, the website (news, practical information, job postings, sale of businesses…) and social networks (twitter, facebook, instagram, tiktok, youtube, linkedin) and its podcasts (to listen to on Apple Podcast or Spotify).<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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                                                            This magazine for restaurant entrepreneurs aims to be a partner in the growth of their businesses. Each month, its journalists analyze market trends, follow industry news, select new products from suppliers, and give restaurateurs a voice. Discover: the focus on food tech and the new “Ergonomics” section, which highlights best practices, CSR initiatives, and sustainable development practices among hospitality professionals.<\/p>\n

                                                            More information at revuedescomptoirs.com<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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                                                            Ils Font l\u2019Actu is a program that gives companies a voice on their activities, their evolution and their prospects.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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                                                            Since 1980, Informations Entreprise has been aimed at business leaders and decision-makers, from SMEs to large corporations. A B2B magazine, it addresses the daily challenges faced by business leaders through in-depth reports, surveys, and analyses of current trends.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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                                                            Press For any accreditation or interview requests, please contact: Shirli Salama – Marketing and Communications directorssalama@foodhoteltech.com – 07.69.62.90.09 They’re talking about us… https:\/\/youtu.be\/A_ZolE76rm0https:\/\/www.youtube.com\/watch?v=XHOmBV4js_E 3 out of 4 hotels and restaurants use AI. Les Echos Studies \u2013 06.05.2025 Energy efficiency: the hotel industry facing its obligations L\u2019Echo Touristique \u2013 20.03.2025 Food Hotel Tech, les innovation phares […]<\/p>\n","protected":false},"author":1245,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"Press - Food Hotel Tech, the HoReCa Tech & CSR trade show\r\n","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"class_list":["post-2533","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.foodhoteltech.com\/en\/wp-json\/wp\/v2\/pages\/2533","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodhoteltech.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.foodhoteltech.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodhoteltech.com\/en\/wp-json\/wp\/v2\/users\/1245"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodhoteltech.com\/en\/wp-json\/wp\/v2\/comments?post=2533"}],"version-history":[{"count":4,"href":"https:\/\/www.foodhoteltech.com\/en\/wp-json\/wp\/v2\/pages\/2533\/revisions"}],"predecessor-version":[{"id":2636,"href":"https:\/\/www.foodhoteltech.com\/en\/wp-json\/wp\/v2\/pages\/2533\/revisions\/2636"}],"wp:attachment":[{"href":"https:\/\/www.foodhoteltech.com\/en\/wp-json\/wp\/v2\/media?parent=2533"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}