What’s Up Tour

  • What's Up Tour



    The What's Up Tour is back in 2018: the market intelligence service of the Sandwich & Snack Show!

    Organized by consultants Gira Conseil, participants in previous years have had the opportunity of a tour of the most innovative Parisian fast food concepts of the time.

    Aimed at businesses and project holders, this innovation day offers insight into trends and innovations in over-the-counter food service.


    The What's Up Tour is a surprising day in which you will visit the most innovative counter sales concepts through a real immersion in the capital. Adressed to companies and entrepreneurs, this innovation présents all the trends and innovations of fast food and fast casual.


    The What's Up Tour at a glance:

    A briefing by Bernard Boutboul on market developments,
    A visit of 15 to 20 of the most innovative concepts happening now,
    Meetings with business directors and concept creators,
    A final debriefing held over a late lunch.


    Throughout the visit, the Gira Conseil team will be at the disposal and available to answer all your questions about the market of the out of home food consumption and its innovation.


    Here are some concepts we will visit during the day:


    SIMONE LEMON : fighting the food waste, this concept rehabilitate ugly fruit and vegetables in a gourmet self-service buffet with world food flavors. Using these products allows the brand to be part of a sustainable approach, but the founders do not stop there and offer a price by weight. This concept is therefore interesting for its commitment but also for the products presentation and their greedy style. We will discover all these points during the tour.


    AHIPOKE : speciality from Hawaï, the poké bowl has recently flood the menus in France. This hybrid product between chirashi, ceviche and mixed salad is in the spotlight in this tiny shop that offers bowls made to measure. Here, products are made in front of the customers. We will discuss about the different distribution modes and preparation modes of the fast food industry.


    YAFO : ethnic cuisine is a trend that exists for many years. The challenge of this small canteen is to offer a stay in Tel Aviv with israeli cuisine and a speciality : humus ! In this restaurant, we will see how a single-product concept has managed to wisely expand the offer, and to be adapted to all the specific diets to satisfy a large number of consumers.


    MAISON ALEPH : about sweets, this new pâtisserie offers revisited classics between French tradition and oriental flavors. In this way, traditional pastries, ice creams, home-made drinks, cereal bars and other delights make the product offer of Maison Aleph. We notice here a meticulous aesthetism, which represents a real showcase for the founder's creations.

    For further information please do not hesitate to contact Marie-Audrey Turellier
    01 42 34 58 73


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