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Frucosol success at HIP 2020

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Frucosol success at HIP 2020

From February 24 to 26, the HIP (Hospitality Innovation Planet) fair was held distributed in three pavilions in the Ifema area of ​​Madrid and 40,000 m2 of exhibition space where more than 500 companies met. The visit of more than 30,000 professionals was exceeded.

Frucosol participated for the second time as an exhibitor in this edition. It was located in Hall 14, stand H820.

The team formed by Florentino Deza, Teresa Deza and David Viguera make a positive assessment of the second participation in the fair. They said: “HIP continues to consolidate as a great event on the agendas of the sector. During these three days you can see trends, technology and new concepts for catering and hospitality. "

It has been three days where visitors and customers have come to the Frucosol stand and have been able to see all our equipment on site.

HIP registered 30,726 visitors, all of them businessmen, executives and professionals from the Horeca sector together with more than 500 exhibiting firms that consolidate the event in its fourth edition.

At the same time, the Hospitality 4.0 Congress was held, with 10 auditoriums, 15 summits and more than 400 speakers that provide a specific agenda for each professional with the latest innovations for each industry segment: hotel, restaurant, bar, community, delivery / take away and traveler services.

Hospitality 4.0 Congress, was structured in five areas of interest for the sector with innovation as a thread and through which more than 400 international experts passed: Concepts, Operations and Experiences, F&B Innovation, Future, Inspiration and Hotel Trends, in addition to five Vertical events designed for different management areas.

HIP is the place to find the necessary tools to deal with guarantees the 7 formulas of the sector's success: Sustainability, Excellence, Differentiation, Personalization, Fidelity, Profitability and Scalability. In addition, all the contents of the Congress will revolve around the same axis, the human factor, since all the contents are designed for an industry of people for people.

This room attendees were able to update on different topics through the European Congress of Law and Gastronomy, the Culinary Action conference, the Gastronomy Startup Forum, Restaurant Trends, the Ideas Bar or the Best Digital Restaurants awards.

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