The hospitality trade gathers from 15 to 18 November at Flanders Expo in Ghent. Horeca Expo Ghent 2026 brings together more than 600 exhibitors and 47,000 professional visitors across four days open from 10 to 18. This briefing focuses on who attends and how to prepare efficient B2B outreach.
Practical information for Horeca Expo Ghent 2026
Dates and hours
The fair runs from 15 to 18 November 2026. Daily opening hours are 10 to 18 and the venue is Flanders Expo in Ghent.
Visitor tools
Download the exhibitor list and hall plan before arrival. Prioritizing targets and fixing meetings in advance reduces time spent on the show floor.
Sectors and halls to watch at Horeca Expo Ghent 2026
Hall 3 Hotel and Hospitality
Focus on furnishing and fittings for overnight stays including lobby solutions and wellness equipment.
Hall 5 Kitchen Equipment
Concentration of major kitchen equipment and technical solutions relevant to restaurateurs and large-scale caterers.
Hall 6 Brew Bar Spirits
Selection of Belgian breweries and bar concepts tailored to nightlife and on-trade beverage operators.
Hall 7 Snack and Fastfood
Targeted at snackbar and fryer operators with specialized equipment and products.
Hall 2 Coffee Sweets Bakery and Halls 1 and 8 Food Service
Spaces dedicated to coffee, bakery and broader foodservice trends. Hall 8 hosts Chef’s Place an experiential zone with culinary showcases.
Programme and activities at Horeca Expo Ghent 2026
The fair features culinary demonstrations, professional competitions, masterclasses and talks. Chef’s Place and the Food Market provide live examples of product application and guest experience which help spot market momentum.
Key figures
Horeca Expo Ghent 2026 counts more than 600 exhibitors and 47,000 professional visitors. The layout covers hotel design, kitchen technology, beverages and foodservice supply chains.
Prospecting and contact strategy for Horeca Expo Ghent 2026
Set concise goals
Limit daily targets to a manageable list and prepare a tailored value proposition for each contact. Large shows require strict focus.
Collateral and pitch
Bring small samples and digital collateral ready to send after meetings. A concise product sheet and a fast shareable link work better than bulky printed materials.
Scheduling and follow up
Book meetings during quieter time slots and follow up within 48 hours with a concrete offer. Use the exhibitor list and hall map to minimize unnecessary walks between stands.
Use demonstrations as scouting ground
Masterclasses and Chef’s Place reveal practical applications and competitive positioning. Attend demos to evaluate product fit and potential partners.
Closing note
Prioritize Hall 5 for technical kitchen solutions and Hall 6 for beverages if that matches your business focus. For new culinary concepts allocate time to Chef’s Place and the Food Market. Check the exhibitor list, floor plan and programme at the official site http://www.horecaexpo.be/nl and plan your route by hall before you go.
