Food and experience: World of Hospitality Expo showcases restaurant and hotel innovations
In this photo essay, we feature highlights from the three-day World of Hospitality Expo in Bengaluru.
Launched in 2014, PhotoSparks is a weekly feature from YourStory, with photographs that celebrate the spirit of creativity and innovation. In the earlier 995 posts, we featured an art festival, cartoon gallery. world music festival, telecom expo, millets fair, climate change expo, wildlife conference, startup festival, Diwali rangoli, and jazz festival.
The World of Hospitality Expo (WHE) 2026 is being held this week in Bengaluru, at Tripura Vasini, Palace Grounds. The three-day exhibition is a major event for the HoReCa (Hotel, Restaurant, and Catering) industry.
It offers hospitality professionals a premier sourcing hub for industry innovations. See our photo essays on related events like the International Coffee Festival and Vegan Market.
WHE is positioned as a broad marketplace where industry players can connect and discover new products and services. There also panel discussions with updates on the hospitality segment’s latest trends and success strategies.
The B2B exhibition is put together by Mumbai-based Incredible Fairs and Media, founded by tradeshow professionals with over 25 years of experience. With events in Bengaluru, Goa and Mumbai, the organising team includes Steena Joy, Prateek Sahay, Rajan Nair, Dattaram Kandalkar, Satish Dange, Suchitra Chanda, and Ruchi Sinha.
The exhibitor lineup features foodpreneurs, tech startups, restaurants, hotels, traders, wholesalers, brands, and consultants. The expo constitutes a tangible sourcing platform for a wide range of industry requirements.
The restaurant and hospitality sector is driven by needs like innovation, productivity, visibility, reliability, quality, and cost control. Solutions for efficiency, automation, safety, transparency, sustainability, and market appeal rank high in this list.
Indian businesses and consumers are spending more selectively, and seek value-first memorable experiences. Consumer trends in this space include growth in premium casual dining, chef-led concepts, curated beverage programmes, tasting menus, and supper clubs.
Dining is increasingly viewed as entertainment and social currency rather than simply a meal. This drives demand for authentic, artisanal and locally sourced offerings. Hotels and restaurants are competing on experiences, not just food quality.
Brands thus need to create emotional engagement, storytelling and differentiated experiences that can command higher margins and stronger loyalty. On the tech front, digitalisation and AI are driving operations beyond basic POS systems.
Integrated operating platforms are in demand, that can combine inventory management, workforce scheduling, revenue management, procurement, guest engagement, and predictive analytics. AI is increasingly being used to automate routine tasks, optimise staffing, forecast demand, and improve profitability.
Historically, restaurant procurement in India was fragmented and relationship-driven. Today, operators are seeking greater visibility, consistency, traceability, and cost efficiencies across their supply chains. Farm-to-fork sourcing networks and quality assurance systems help in this regard, as seen in many of the WHE exhibitors.
Margin pressure remains one of the industry's biggest challenges. Rising costs of labour, energy and food are pushing operators to lower operating expenses. Hotels and restaurants are increasingly evaluating energy-efficient kitchen infrastructure, electric cooking systems, smart facility management systems, and predictive maintenance tools.
A range of innovations in this sector came into play during the tough pandemic years, many of which continue to be popular. Examples are the rapid rise of D2C business models and the use of contactless technologies for self-service options.
Featured companies in this photo essay from WHE 2026 include Frut, Innkraft, Layer Company, Jus’ Trufs, Grooviz, Ariane, IndiBites, Testo, Batao.ai, Dad’s Hack, Richardson Sheffield, Zone, Cremeitalia, The Flora, Onand, Kaapi Solutions, Bialetti, and SK-POS.
Kaapi Solutions is one of India's major suppliers of commercial coffee equipment and café infrastructure. The company distributes espresso machines, grinders, brewing equipment, and barista accessories to cafés, hotels, restaurants, corporate offices, and specialty coffee operators.
Bialetti is the iconic Italian coffee equipment brand best known for popularising the moka pot. In India, the brand serves both consumers and hospitality operators seeking premium coffee-brewing equipment and Italian coffee culture products.
Frut is a frozen-fruit and ingredients supplier focused on IQF (Individually Quick Frozen) fruits, berries, purees, pulps, and fruit blends. It offers year-round access to fruit ingredients for foodservice operators and product developers.
Innkraft is a hospitality technology company that provides an AI-powered operating platform for hotels. Its solutions span guest messaging, WhatsApp automation, direct booking support, upselling, review management, payment workflows, and revenue analytics.
Jus’ Trufs is a popular artisanal chocolate and dessert brand. Beyond retail chocolate sales, it has built a significant B2B business around corporate gifting, event gifting, and custom-branded hampers. With more than two decades in operation, the company sits at the intersection of premium food retail, hospitality experiences, and corporate engagement.
Ariane Systems is a global hospitality technology company specialising in self-service hotel check-in and check-out solutions. Testo offers temperature-monitoring, food safety, and compliance solutions.
Richardson Sheffield is a long-established British knife and cutlery brand that supplies professional and consumer kitchen products. Cremeitalia operates in the premium dessert and gelato ingredients ecosystem, supplying products to cafés, restaurants, bakeries, and hospitality operators.
Other events to watch in this space are the Incredible Chef Challenge. This prestigious culinary competition is put together in association with the Indian Culinary Forum (ICF), South India Chef's Association (SICA), Western India Culinary Association (WICA), and the Goa Culinary Forum (GCF).
It takes place in Delhi, Bengaluru, Mumbai, and Goa, and celebrates excellence in culinary artistry, food preparation, and presentation. Categories include professional competition, inter-college competition, and live cooking.
They showcase creativity in action, and offer a front-row seat to the future of food. Participants get a chance to explore cutting-edge culinary techniques, innovative ingredients, sustainable practices, and the latest kitchen technology.
Jurors of this challenge include expert chefs such as Abdul Qader, Arvind Rai, Dean Rodrigues, Dinesh Khandare, Shailendra Singh, Sheetharam Prasaad, Sireesh Saxena, Sudhir Pai, Suresh Shetty, Syed Ali Naqvi, Tushar Malkani, Vikash Seth, Vivek Kadam, and Umasankar Dhanpal.
The industry also celebrates excellence through other challenges and forums such as Restaurant Honours, General Manager Conclaves, Housekeeping Honours, and Power Kitchen Consultants Forum.
In sum, forums such as WHE provide useful business leads for innovators, which help maintain longevity and forge new partnerships. The ability to see live demonstrations and compare competing solutions side by side helps operators make better purchasing and investment decisions.
Exhibitions serve as one of the most efficient networking platforms in this industry. For both buyers and sellers, a single exhibition can generate months' worth of meetings and introductions that would otherwise require significant time and travel.
Now what have you done today to pause in your busy schedule and harness your creative side for a better world?
(All photographs taken by Madanmohan Rao on location at Tripura Vasini, Palace Grounds.)