SÜFFA: Fresh ideas, innovations, inspirations (October 20-22, 2018)
Important industry get-together and knowledge exchange: Trade fair for the meat industry with a comprehensive product show and an informative supporting program
It is one of the top events in the meat industry: The SÜFFA in Stuttgart is a must for butchers and butchers in Germany and neighboring countries. "The available space is almost fully booked," says Andreas Wiesinger, member of the management board of Messe Stuttgart. “The continued positive response shows that we are still on the right track with our trade fair concept.” From October 20 to 22, the popular trade fair for the butcher's trade and medium-sized industry will again have a wide range of products on offer, covering all areas seamlessly covers from production to sales to the end user. In addition to a comprehensive product show, visitors can look forward to an informative supporting program. At this year's edition of SÜFFA, the organizers are expecting around 240 exhibitors and 8.800 visitors.
Extended opening times on Saturday
In response to popular requests from the trade fair audience, the sequence of days at SÜFFA was changed last year - with great success: exhibitors and visitors alike welcomed the start of the event on Saturday and used the first hours of the weekend for exchange, shopping and information. This positive response is now being taken into account by extending the opening times from 13 p.m. to 20 p.m. On Sunday and Monday, SÜFFA is open as usual from 10 a.m. to 18 p.m.
In response to popular requests from the trade fair audience, the sequence of days at SÜFFA was changed last year - with great success: exhibitors and visitors alike welcomed the start of the event on Saturday and used the first hours of the weekend for exchange, shopping and information. This positive response is now being taken into account by extending the opening times from 13 p.m. to 20 p.m. On Sunday and Monday, SÜFFA is open as usual from 10 a.m. to 18 p.m.
Trend topics at a glance
Of course, there is again plenty of space for current trend topics at SÜFFA 2018: “SÜFFA is traditionally more than just a product show,” says project manager Sophie Stähle. “That is why we want to focus on special subject areas again this year.” This applies above all to the out-of-home business that has become indispensable in many companies. The “Snackeria” (Hall 9), among other things, provides inspiration. The BBQ + Foodtruck special show with advice and outdoor grill shows in Rothaus-Park is taking up the ongoing grill boom
and tastings. Meanwhile, in the delicatessen section, visitors to the fair can find out more about the diverse possibilities that this lucrative additional business offers (Hall 7). Finally, visitors can get an insight into meat cheese production “live” in the glass sausage kitchen, which already proved to be a real crowd-puller last year (Hall 9).
Of course, there is again plenty of space for current trend topics at SÜFFA 2018: “SÜFFA is traditionally more than just a product show,” says project manager Sophie Stähle. “That is why we want to focus on special subject areas again this year.” This applies above all to the out-of-home business that has become indispensable in many companies. The “Snackeria” (Hall 9), among other things, provides inspiration. The BBQ + Foodtruck special show with advice and outdoor grill shows in Rothaus-Park is taking up the ongoing grill boom
and tastings. Meanwhile, in the delicatessen section, visitors to the fair can find out more about the diverse possibilities that this lucrative additional business offers (Hall 7). Finally, visitors can get an insight into meat cheese production “live” in the glass sausage kitchen, which already proved to be a real crowd-puller last year (Hall 9).
National team introduces itself
In addition to the eagerly awaited SÜFFA competitions and the awarding of the SÜFFA Innovation Prize, the stage for trends and new things is an important cornerstone of the supporting program (Hall 7). In free specialist lectures, experts give valuable tips and talk about data protection, vending machines and marketing concepts. On top of that, there is a special event on the horizon: the newly established national butchery team will introduce itself to its audience. The “extraordinary, committed young talents from the butcher's trade” - according to Gero Jentzsch, press spokesman for the German Butchers' Association - “are the new and likeable ambassadors of our profession. They can inspire young people to train in the butcher's trade because they show what can be achieved in our profession. "
In addition to the eagerly awaited SÜFFA competitions and the awarding of the SÜFFA Innovation Prize, the stage for trends and new things is an important cornerstone of the supporting program (Hall 7). In free specialist lectures, experts give valuable tips and talk about data protection, vending machines and marketing concepts. On top of that, there is a special event on the horizon: the newly established national butchery team will introduce itself to its audience. The “extraordinary, committed young talents from the butcher's trade” - according to Gero Jentzsch, press spokesman for the German Butchers' Association - “are the new and likeable ambassadors of our profession. They can inspire young people to train in the butcher's trade because they show what can be achieved in our profession. "
Day Metzger Women
A fixed component of every SÜFFA is also the butcher's women day (Monday, October 22nd): female bosses, specialist salespeople and trainees will find an offer tailored entirely to female industry professionals. A lot revolves around the appealing presentation of products - paving courses, vegetable carving or sandwich workshops appeal to the creative side of the participants. In the spice or cheese seminar, however, a fine nose is particularly important.
A fixed component of every SÜFFA is also the butcher's women day (Monday, October 22nd): female bosses, specialist salespeople and trainees will find an offer tailored entirely to female industry professionals. A lot revolves around the appealing presentation of products - paving courses, vegetable carving or sandwich workshops appeal to the creative side of the participants. In the spice or cheese seminar, however, a fine nose is particularly important.
SÜFFA with the whole family
In the meat industry, tradition and innovation go hand in hand. A large part of the meat processing companies and butchers are still family-run. In order to enable a visit to the trade fair that even the little visitors won't get bored, SÜFFA offers a colorful children's program (Hall 7): While mom and dad are “on business”, the little ones can play, do handicrafts, romp - and even “ Make a tractor driver's license!
In the meat industry, tradition and innovation go hand in hand. A large part of the meat processing companies and butchers are still family-run. In order to enable a visit to the trade fair that even the little visitors won't get bored, SÜFFA offers a colorful children's program (Hall 7): While mom and dad are “on business”, the little ones can play, do handicrafts, romp - and even “ Make a tractor driver's license!
Key data SÜFFA 2018
Venue: Messe Stuttgart, Hall 7 and Hall 9
Date: October 20-22, 2018
Opening times: Saturday 13:00 p.m. - 20:00 p.m., Sunday and Monday 10:00 a.m. - 18:00 p.m.
Day ticket: online presale 22 euros, box office on site 27 euros, reduced 15 euros
Venue: Messe Stuttgart, Hall 7 and Hall 9
Date: October 20-22, 2018
Opening times: Saturday 13:00 p.m. - 20:00 p.m., Sunday and Monday 10:00 a.m. - 18:00 p.m.
Day ticket: online presale 22 euros, box office on site 27 euros, reduced 15 euros
(from left to right) Andreas Gugumuck (owner Wiener Schneckenmanufaktur), Andreas Ott (Head of Communications, Messe Stuttgart), Katharina Habel (Managing Director Vulcanothek) and David Renner (Sales Manager Ferngebiet + Export Alpirsbacher Klosterbräu)
Picture: Messe Stuttgart
More information www.sueffa.de
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