Northern Germany’s hospitality sector concentrates a large part of its professional supply at the start of February in Husum. Nord Gastro & Hotel 2026 runs from 2 to 3 February at Messe Husum & Congress and brings together manufacturers, suppliers and service providers for hotels and restaurants.
Dates and venue in Husum
Nord Gastro & Hotel 2026 unfolds over two days at Messe Husum & Congress. The fair layout reduces transit times between stands and supports direct technical exchanges between suppliers and purchasing teams.
Key figures for the 2026 edition
The event covers 10,000 square meters of exhibition space, features 260 exhibiting companies and attracts 5,000 professional visitors, with 90% of attendance from industry professionals. Those figures define the commercial scale and the scheduling intensity across both days.
Thematic areas and exhibitor offer
The exhibition is structured into focused sections that simplify sourcing and benchmarking. Core areas include:
- Technology and digitalization with POS systems, inventory and workforce software
- Workwear and staff equipment
- Beverages including alcoholic and non alcoholic options and professional coffee
- Food products, bakery items and regional specialties
- Furnishings and table top solutions for hospitality
- Services such as consultancy, planning and energy solutions
- Kitchen technology including large scale appliances and refrigeration
- Packaging solutions and out of home options
This segmentation helps visitors match suppliers to operational needs from kitchen to front of house.
How to prepare commercial prospecting at Nord Gastro & Hotel 2026
Set clear sourcing priorities before arrival and shortlist up to five must-see exhibitors. Bring technical requirement sheets to speed up qualification at stands and request live demonstrations and written commercial terms when assessing machinery or software.
During the fair schedule short meetings and allow slots for hands-on demos. Capture product images and labeling to avoid confusion during post-event follow up. After the show, prioritize three actions per contact: requirements recap, written proposal and a tentative date for trials or implementation.
Practical tips for professional visitors
A timed agenda and focused objectives improve meeting outcomes. Use the thematic layout to structure visits and reserve time for technical trials. Buyers for kitchen equipment should verify power, dimensions and installation needs before committing to on-site demonstrations.
Closing note and official link
Nord Gastro & Hotel 2026 assembles equipment makers, food suppliers and technical solution providers that shape daily operations in hospitality. Check registrations, exhibitor lists and logistical details at https://nordgastro-hotel.de to prepare meetings and technical visits during the fair.
