Gulf Food – 21st Feb To 25th Feb, 2016

gulfood_2016_2 It was my subsequent 6th year to Gulf Food. Every year I explore more and more opportunities. It is expanding, innovative, get to meet more people around. It is so enormous that from 2014 it was parted two times in a year. It is held every year around February – March and October – November. Gulf Food is one of the most important food and hospitality shows in the world. It has become the global hub for the highest quality Food products.

Over 90,000 people visit Gulf Food every year. The event has 5,000+ exhibitors and it is organized at Dubai World Trade Centre. It is planned to help you stay on top of your markets.

As a in food industry you know that keeping close to your suppliers and customers has always been important, but with so many diverse challenges facing business today, it is now absolutely critical to attend trade fair.

As the world’s largest annual food and hospitality show, Gulf Food is where the latest tastes, trends and innovations are unveiled. It’s where the global food industry meets to trade, so you can benchmark price, quality, service, reliability and consistency.

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Gulfood covers Food & Drink, Food Service & Hospitality , Restaurant & Cafe , Beverage & Beverage Equipment Industries!

From business point of view Dubai is the trading hub of the Middle East. UAE’s ports account for a 61% majority of trade volume among the GCC countries. Dubai was ranked among the top 10 world container ports in 2010 with 11.60 million-TEUs.

Around 71% Exhibitors makes up to US$500K worth of orders over the next 12 months. 29% Exhibitors will make over US$500K worth of orders.

There are many Success Stories. USA reported onsite sales of US$106.7 million. Ethiopia scored over US$3 million in sales. Philippines recorded sales of more than US$53.4 million.

So Friends, If you are looking to expand your business in Food Industry, Or you are just keen to learn what Food is all about Gulf Food is the right place to visit.

Source and Data : From Gulf Food web.

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