More space and short distances: changed hall concept for Südback

As the year’s largest trade fair for bakers, Südback 2019 will open its doors in Stuttgart in September with a changed hall concept and an additional 10,000 square metres of exhibition space.
“We used last year to successfully reposition the 28th edition of südback,” said Project Manager Anne-Kathrin Müller describing the development since the last südback two years ago.
“We are therefore shortening the distances to the trade fair highlights for trade visitors and can now offer exhibitors more space for their product innovations.”
This was made possible by the completion of the Paul Horn Hall (Hall 10) last year.
“Thanks to the new compact hall block, we can open up südback better than before because the opposite Halls 5, 7 and 9 as well as the Paul Horn Hall (Hall 10), the Alfred Kärcher Hall (Hall 8) and the Oskar Lapp Hall (Hall 6) allow an optimised flow of visitors,” said Anne-Kathrin Müller describing the advantages of the new hall structure.
“It is now possible to use the two entrances to the trade fair, East and West. This produces another advantage for visitors and exhibitors since they equalise the visitor flows!”

Mixing of the products and services

The distribution of the trade fair activity to the six opposite halls will lead to close links between all relevant key topics in future.
Trade visitors will now find in every hall at least one key player from the important industries. Every hall therefore now contains a compact overview of important trends and the latest topics on the baking market. The new structure also offers exhibitors advantages because it prevents monothematic restriction to one trade fair highlight.
The enlarged exhibition area will remove the waiting list for exhibitors this year.
The companies will therefore have more space for their presentation while several new exhibitors could also be considered. However, the expansion of the trade fair also means that trade visitors should plan more time to attend Südback.

Key trends: snacks, ice cream and coffee

During südback 2019 bakers, confectioners and decision-makers from related gastronomic business forms will present the entire range of raw materials, shop fixtures and fittings, merchandise, sales promotion, working and operating technology, and services. With the topics of snacks, coffee and ice cream, the trade fair will highlight other key trends on the eating out market. Not least because of the extraordinary summer in 2018, consumers have acquired a taste for individual ice cream creations which differ from the products offered by industrial manufacturers. In particular confectioners, but also gastronomy-oriented bakeries can increase their sales potential in this segment.
Moreover, craft bakers must focus on the digitalisation wave in the industry at an early stage. This does not only involve the enormous development leaps in cash register systems and administration IT. Digital networking under the keyword
“Industry 4.0” is also becoming a new business challenge in production and logistics. Südback will present every topic area to visitors from home and abroad in a compact form.