34% restaurants, cafes, teahouses, hotels, guesthouses, fast food establishments, bistros, canteens
31% confectioneries, gelato shops, chocolatiers, donut shops, biscuit factories, trade in confectionery and gelato
17% producers in the fields of bakery, pastry, milling
13% traders of bakery products, pastry, milling, pizzerias, pasta factories
5% other activities
18% visitors from abroad
82% visitors from Romania
FIELDS OF ACTIVITY OF GASTROPAN VISITORS
The experience of the organizers of over 22 years of experience in the field of bakery, confectionery and HoReCa allows a rigorous selection of the visiting public and one of the main distinctive features of GastroPan is the high level of specialization of the visitors (82%). The selection criteria are based on the nature of the business they run and their decision-making ability and the event is particularly aimed at people who are customers, but also potential customers for exhibitors and who have a deep understanding of both market needs, as well as the technical characteristics of the solutions they are looking for their businesses.
Thus, exhibitors can make effective use of the three days of the exhibition, as the presentations and demonstrations held in the stands are carried out at a high level of professionalism. In other words, at GastroPan, specialists from suppliers meet specialists from customers or potential customers.
STRUCTURE OF THE TARGET AUDIENCE ACCORDING TO THE FUNCTION HELD
21% bakers, pastry chefs, confectioners
20% chefs
14% food engineer, technologist in the food industry, quality manager
15% administrator
9% IT department, logistics, production
11% sales director, commercial director, purchasing director, manager
8% others
2% students, pupils, teachers from education units
