Press Release N° 7
SIGEP
NON-STOP EVENTS, INFORMATION & TRAINING
COMUNICANDO
An award for the sector’s best advertising campaign
FOOD SERVICE FRANCHISING DAY
FOOD EXPERIENCE DESIGN
Conferences, meetings and demos to unveil niche areas of Italian creativity
National Gelato/Coffee Drink Contest. Pascucci/Saeco Trophy
Rimini, 14th December 2007 - SIGEP International Exhibition of Artisan Gelato, Confectionery and Bakery Production (Rimini Fiera, January 26 - 30 2008) has always ensured in-depth coverage and appreciation of artisan food production. This is shown by the numerous events, large and small, staged alongside the expo of the best of confectionery production and performances and demos by professionals.
The second edition of the “COMUNICANDO” advertising award for the best 2007 publicity campaign by companies in the Gelato and Confectionery sector published in 2007 by ice cream and confectionery trade magazines. The award is promoted by puntoIT magazine.
The awards ceremony is planned for Tuesday 29th January (from 4.30 to 6.30 pm in Neri Room 1).
Five product categories will be taken into consideration: products, raw and semi-finished materials, machinery and equipment, furnishings, fittings, décor and display cabinets/counters, packaging and accessories, services and miscellaneous items.
Six prizes will be awarded:
Comunicando Single Advertising Campaign
(overall winner among 2007 campaigns)
Comunicando Single Category Advertising Campaign
(winning campaigns for each single category)
Special Mention – chosen by readers
(campaign with most votes received from punto.IT readers)
Sweetest Web Site Award
(assigned to Web sites every three years. All readers can express up to three preference, visiting Web site www.punto-it.info.)
Comunicando Point of Sale
(best promotional material supplied to trade members)
Comunicando Top Five SIGEP Stands
(the five stands/exhibits receiving most votes on the occasion of SIGEP 2008).
FOOD SERVICE FRANCHISING DAY
On Saturday 26th January from 10.30 am in Ravezzi Room 1, SIGEP hosts the very first FOOD SERVICE FRANCHISING DAY, a day of in-depth coverage of franchising, seen as a sector of potential expansion for the spread of small and medium enterprises.
The event will be organized by Federazione Italiana Franchising (F.I.F. Italian Franchising Federation) - Confesercenti and Pizza & Pasta Italiana magazine, in collaboration with Rimini Fiera’s SIGEP, who have planned it with the aim of creating cooperation and new business opportunities via the franchise formula.
Franchising, intended as a sector with development potential for the success of SMEs, offers trade members at SIGEP and would-be entrepreneurs among the visitors the possibility of meeting to discuss, analyze and understand the possibilities for changing and/or investing in new business activities connected with food service: gelato parlours, yoghurt shops, chocolate and confectionery shops, piadina shops, pizza parlours, conventional restaurants and fast-food venues.
Trade members interested in setting up business with the franchising formula will be able to meet, on one hand, consultants to face the problems involved in the sectors of contracts and legal assistance, credit and company financing and, on the other, franchisors that intend opening points of sale.
The Franchising Day will therefore have two aspects: consultancy addressing would-be franchisees and networking between franchisors and potential franchisees.
It will also be an opportunity for exchanging information and training on current regulations, trade trends and the critical aspects of contracts and their cancellation.
The day’s program includes at 10.30 am a Conference on Franchising in Ravezzi Room 1, while at 2.00 pm the Info Desks will open with the owners and managers of the chains taking part in the event.
The following is list of the companies taking part: Cigierre – Compagnia Generale Ristorazione SpA, Ditta individuale di Marianela Mercedes Torres, Cir food s.c, Gelateria Della Vecchia, Domenico De Lucia SpA, Fratelli La Bufala, Gruppo La Piadineria srl, Burger King Italia, Gruppo Sebeto, Unimmobiliare Srl, Projecto srl, Oblò srl, Pizza New SpA, Autogrill SpA., Natfood Srl.
On the other hand, MO.CA, a company distributing equipment and products for gelato parlours, confectioners and bakeries, along with the A.I.D.A., Accademia Italiana Dolce Arte (Italian Academy of Sweet Art), proposes at SIGEP 2008 a series of conferences that will range from the new creative frontiers in packaging, gelato flavours, brunch, to after-dinner and drinks.
The first meetings will be held on Saturday, 26th January, when Paolo Francesco Fuso will speak about “Italian-style Brunch”, after which AIBES will organize an event regarding coffee-based cocktails, proposed as sweet aromatic after-dinner evening drinks.
On Sunday 27th January, Giuseppe Pozzi will concentrate on “Artistic bread. Bread dresses up for You, whereas GB Plange proposes the theme “The original taste of tradition still exists. Original baker”, AIBES/Viander ends the day with “Electric blenders: the modern alternative to shakers. Gelato drinks. proposing it successfully. The aperitif at the bar”.
On Monday 28th January, the program features: “Packaging. Nature re-awakens. Nature reawakens. Easter packaging flourishes”; Gb Plange with the “Great new items in the Gb Plange assortment. Double-Chocolate. Vanilla Cream. For a variety of exquisite sweets”. At 3.30 pm, there will be “National Gelato/Coffee Drink Contest Pascucci/Saeco Trophy.”
On Tuesday 29th January, Carpigiani Gelato and AIDA University present Alessandra Racca and “Tarts – a few words and..a taste! Mandarin Flan with chocolate ‘bianco mangiare’ cream pudding and cocoa gruè”. Plus: “Packaging. Nature re-awakens. Nature reawakens. Easter packaging flourishes” On the other hand, Giuseppe Pozzi and Paolo Francesco Fuso will focus on “Carved fruit to make semifreddo ice cream pleasant and elegant”.
On Wednesday 30th January, Angelo Grasso will speak on “Daring while respecting good taste. Particular flavours in artisan Gelato”. Lastly: “Know what you’re drinking – warning youngsters against alcohol abuse”.
FOOD EXPERIENCE DESIGN
SIGEP continues to support the course for architects in Food Experience Design - Bakeries, Confectioners and Gelato Parlours held by POLI.design – Consortium of Milan Polytechnic. This is a new specialization for architects and designers, launched to conceive, design and furnish points of sale for the food trade, using innovative methods. Italian and foreign designers (from Brazil, Croatia, France, Japan, Portugal and Indonesia) divided into five teams - Archè, Name Less, Donius, Neo and 1+ 5 - prepare five work projects: the location is the historical Palazzo Montecatini on the centre of Milan, designed by Giò Ponti in 1951, and now the HQ of Radio Monte Carlo, the course’s partner radio, whose floor in the building will be virtually transformed into an innovative sales point.
Nicola Ticozzi, the course’s director, anticipates, “The projects, very innovative and aware of transformation under way in these sectors of the market, will present both ideas for leading edge specialized formats in the three different sectors - Bakeries, Confectioners and Ice Cream Parlours – and new multi-function concepts in which the three types of products are presented simultaneously but in different ways.”
The concepts will be presented for the very first time in a multimedia exhibition at SIGEP 2008 and will later be able to be seen on the Web site www.foodexperiencedesign.it in the section I Progetti.
SIGEP 2008 AT A GLANCE
Organizers: Rimini Fiera SpA; edition: 29th; frequency: annual; category: international exhibition; admittance: trade members only; tickets: € 31; hours: 9.30 am – 6.30 pm, last day: 9.30 am - 5.00 pm; project manager: Gabriella De Girolamo; info: +39 0541 744262; Web site: www.sigep.it
PRESS CONTACTS:
Rimini Fiera SpA Communication & Media Relations Service +39 0541 744510
manager: Elisabetta Vitali;
press office coordinator: Marco Forcellini;
press staff: Nicoletta Evangelisti and Alessandro Caprio;
media consultant: Cesare Trevisani, Nuova Comunicazione Associati+39 335 7216314