Rethink what'spossible in hospitality.
Serve more people, more consistently, with the team you already have.
Coming to the show anyway? Get your free ticket to EquipHotel.
Four pressures.
Four answers.
Hot, restaurant-quality bowls where there's no kitchen.
For hotels, campuses, workplaces, airport lounges and other travel hubs, coworking and late hours.
Needs: an appropriate electrical supply and frozen storage. No hood, no drain, no chef on site.
The team stays with your guests. The trays don't.
For dining rooms, hotels, airport lounges and other travel hubs, and venues.
Needs: a 45 cm route through the room and a charging point.
The chef creates. The line keeps up.
For any menu cooked to order — from wok dishes to pasta — where the line has to stay consistent.
Needs: a cooking line, a suitable electrical installation and plumbing. We survey the site first.
Fully automated, from refrigerated storage through cooking to wash-up.
Your recipe, exactly, in every kitchen you run.
For central kitchens, contract catering, chains, dark kitchens, banqueting and high-volume service.
Needs: a hooded line. A suitable electrical installation and plumbing work may be required — confirmed by a site survey.
Partially automated — the chef stays in the loop.
Most operators start with one. The four are designed to work in the same building.
Tell us who you are.
We'll skip the rest.
Pick the sentence closest to yours. One click and the form below is already half-answered.
Meet us at EquipHotel Paris
Monday 2 – Thursday 5 November 2026 · Paris Expo Porte de Versailles · Pavilion 7.3, Stand P7.3-S030
Live cooking on the stand. We'll arrange your badge.
Monday to Wednesday suits best — Thursday closes early.
Not ready for a meeting? Entry is by invitation — we'll cover yours.
Four days to see it
working.
The stand is built as a working venue rather than a showroom. Come for ten minutes or stay for an hour — most visitors do both.
Taste it first
A hot bowl served to you in about ninety seconds, exactly as a guest would receive it in your own lobby, canteen or late-night venue.
Watch a service run
Our chefs cook live through the day. You see the rhythm of a real line — prep, cook, plate, reset — not a static machine on a plinth.
See the floor side
Trays move across the stand while the team stays with the guests. Bring the width of your tightest aisle and we will walk it with you.
Talk through your site
Twenty minutes with someone who has installed in hotels, stadiums, hospitals and offices. Bring a floor plan, a menu, or just the problem.
Booked ahead, or
simply walk up.
Slots are short and deliberate. Booking ahead means a chef and a specialist are free when you arrive, and the dish you asked about is on the pass.
The show charges for entry. Ask us and your invitation is free.
When
Monday 2 to Thursday 5 November 2026. Mornings are quietest; Thursday closes early.
Where
Paris Expo Porte de Versailles — Pavilion 7.3, Stand P7.3-S030.
Your free ticket
Ask for one and your invitation arrives by email — entry costs you nothing and there's no queue on arrival.
Bring with you
A floor plan, your aisle widths, your menu, or the shift that keeps going wrong.
How long
Twenty minutes for a tasting and a conversation. Longer if you want to walk a scenario through.
Bring your team
Operations, chefs and facilities all see different things. Bring whoever will live with it.
The things operators
actually ask.
Tell us your situation.
We'll bring the answer.
01A short call — fifteen minutes, no deck.
02A tasting or a demonstration, whichever fits.
03A site survey only where it's needed.
No commitment, no pricing conversation until you ask for one.
