Milan, 2 October 2026 – This year, International Coffee Day received official recognition from the United Nations for the first time. The initiative, launched by the ICO – International Coffee Organization in 2015 in Milan during Expo, is celebrated worldwide on 1 October. It is further recognition of the importance of a sector that has long been a key feature of HostMilano, the next edition of which will be organised by Fiera Milano from 22 to 26 October 2027, and which supports the livelihoods of around 25 million farmers worldwide.

The figures for coffee consumption are equally impressive: more than two billion cups are estimated to be consumed around the world every day, in an increasingly diverse range of forms. According to the National Coffee Association, in the United States 47% of adults consume espresso-based beverages, while more than one in five daily coffee drinkers choose iced coffee. Elsewhere in the world, creativity takes many forms: in Vietnam, cà phê trứng is topped with whipped egg cream and condensed milk; in Scandinavia, kaffeost is made by pouring hot coffee over cubes of cheese; in Hong Kong, yuenyeung combines coffee with milk tea; while in Senegal, café touba is flavoured with cloves and Selim pepper.

Europe remains at the heart of global coffee consumption. According to the ICO, the region accounts for almost one third of worldwide consumption – 30.1% – making it the world’s leading coffee-consuming region. In Italy, the daily coffee ritual takes place more than twice a day: according to estimates by Unione Italiana Food based on Istat and NielsenIQ data, Italians drink an average of 792 espresso coffees a year, with 28 out of every 100 served out of home, in bars, restaurants and hotels.

International Coffee Day also provides an opportunity to look at the transformation taking place across the sector, which the world’s leading trade show for professional hospitality, out-of-home consumption and food retail is following in the run-up to its 2027 edition through the insights of the HostMilano Observatory – from the coffee bean to the cup, including the technologies that enhance its quality.

“The recognition by the United Nations confirms that coffee is now a shared cultural and economic heritage, connecting millions of producers with increasingly conscious consumers who care about origin, quality in the cup and the story behind what they drink,” says Francesca Cavallo, Head of Hospitality Exhibitions at Fiera Milano. “This growing awareness is affecting the entire value chain and making sustainability an increasingly important driver, from the energy efficiency of coffee machines to the traceability of raw materials. These are some of the themes that Host 2027 will put centre stage, bringing together technologies, coffee roasters and formats on a platform where innovation becomes a business opportunity.”

FROM BEAN TO MACHINE: THE NUMBERS BEHIND A GROWING MARKET

According to Mordor Intelligence, the global coffee market will be worth almost US$186 billion in 2026 and is expected to reach US$239 billion by 2031, with a compound annual growth rate (CAGR) of +5.18%. Key growth drivers include the shift towards premium consumption and increasing attention to traceability and sustainable sourcing.

Italy plays a leading role in this scenario as Europe’s largest producer of roasted coffee, ahead of Germany. According to Eurostat data processed by the European Coffee Federation, Italian production exceeds 520,000 tonnes per year, accounting for around 27.5% of the EU total.

The strength of Made in Italy is equally evident in coffee technology. According to ExportPlanning, exclusively for the HostMilano Observatory, global trade in coffee machines and vending equipment reached €7.7 billion in 2025. As the world’s leading exporter, Italy accounted for €1.56 billion of this total, up 1.2% compared with 2024, representing around one fifth of the global market. Trade is expected to accelerate, reaching +3.5% in 2027 and an average annual growth rate of +4.7% in 2028–2029.

SMARTER, MORE EFFICIENT MACHINES FOR PROFESSIONALS

The evolution behind the coffee counter is being driven by a dual requirement: helping every barista, from the most experienced to the newcomer, deliver consistent quality, even during peak periods, while at the same time reducing environmental impact.

The traditional espresso machine is therefore becoming increasingly intelligent. Digital parameter controls, thermal stability and automation work alongside the grinder-doser, adjusting extraction in real time and allowing the barista to focus on the craft, the story behind the product and a more valuable interaction with the customer.

Sustainability is also being addressed at the design stage, through Life Cycle Assessment (LCA) studies and new-generation thermal systems capable of significantly reducing energy consumption.

The coffee offering itself is evolving towards increasingly distinctive quality. Consumers are demanding greater transparency about origin, processing and supply chains, while specialty coffee is opening up new opportunities, including in segments that were previously considered niche, such as high-quality decaffeinated coffee and single-origin varieties.

HEAR FROM THE INDUSTRY

These developments are confirmed by insights from industry leaders, gathered by the HostMilano Observatory as part of its research into trends leading up to Host 2027.

“We are witnessing a decisive shift in coffee from being a simple functional beverage, a commodity, to becoming a genuine consumption experience. Today’s increasingly conscious consumers are looking for storytelling and full transparency, so they can trace the journey of the bean from the plantation to the coffee shop,” explains Jacopo Bambìni, Group Marketing Director at Cimbali Group. “In this transformation, also driven by the rise of specialty coffee, the espresso machine becomes the cornerstone of the experience offered to the customer. Innovation in this area must necessarily be viewed through the lens of sustainability, which for us translates into ecodesign choices and rigorous protocols.”

This transformation is also reflected in growing international demand for high-end coffee machines.

“Demand for traditional espresso machines is growing particularly in markets where coffee is increasingly experienced as a cultural and premium product. Across these markets, the demand is similar: advanced traditional machines that combine cutting-edge technology, consistency and a strong design identity,” says Marco Feliziani, CEO of Simonelli Group. “At Simonelli Group, sustainability is an integral part of our design philosophy: a machine that operates with greater precision, stability and repeatability creates less waste, reduces operating costs and generates value over the long term.”

QUALITY RAW MATERIALS AT THE HEART OF THE PROCESS

From the coffee counter, the journey continues upstream to the roasting stage, where quality increasingly depends on transparency about origin.

“Traditional espresso remains central to Italian coffee shops, but curiosity about coffees from different origins and new ways of tasting them is growing. A cup prepared and presented with expertise allows consumers to better understand its value,” says Cesare Trucillo, Head of Growth at Caffè Trucillo. “Transparency starts with knowing the origin of the coffees we purchase. In preparation for the new European deforestation requirements, we are strengthening the collection and verification of information from our suppliers, including data relating to production areas.”

Further upstream, quality also depends on decaffeination, a highly specialised segment that is becoming increasingly important in the market and involves processing green coffee before roasting.

“Decaffeinated coffee consumption is growing steadily, and this growth will increasingly enable the specialty coffee sector to offer high-quality decaffeinated coffees, including special selections and single-origin varieties,” observes Massimiliano Fabian, President and CEO of Demus, a company specialising in decaffeination and green coffee processing. “Rather than a single innovation, I would describe it as a continuous evolution of technology and techniques: improving process efficiency while increasingly preserving the coffee’s quality and aromatic characteristics. It is precisely this ongoing evolution that allows us to offer our customers – and ultimately consumers – an ever-better product.”

HostMilano has always dedicated a special role to the coffee and bar sector, with a particular focus on Italian excellence and its value chains. Within the Coffee-Tea and Bar-Coffee Machines-Vending macro-area, roasters, machine manufacturers and technology suppliers will meet buyers and professionals from around the world, in an exhibition journey highlighting the connections between different segments of the industry and featuring a rich programme of events, competitions and workshops.

More than 1,000 companies have already confirmed their participation, with an international share of 50%.

The 45th edition of HostMilano will take place at Fiera Milano, from 22 to 26 October 2027.

For the latest information: host.fieramilano.it, @HostMilano.

Vancouver, B.C. (September 29, 2025): Yes Shef, a sparkling evening of incredible food, inspiring people and purpose, returns to the Fairmont Pacific Rim on Wednesday, Nov. 18. Presented by WORTH Association, the sixth annual Yes Shef promises an evening of kinetic conversation and tantalizing food and drink from some of B.C.’s top women chefs, women-led distilleries, breweries and wineries from across the province.

“Yes Shef is our flagship event, and we look forward to it every year,” says founder and executive director of WORTH Association, Joanna Jagger. “It brings together top women chefs, sommeliers, brewers and mixologists with emerging culinary talent for a vibrant walk-around tasting experience. As well as 15 curated culinary stations, premium drinks and live entertainment, it’s a showcase for women shaping the future of hospitality. Plus every ticket sold supports mentorship and creates opportunities for the next generation of culinary leaders.”

A launchpad for professional growth, Yes Shef supports training and mentorship for 15 women studying culinary arts from Vancouver Community College (VCC). Through the WORTH Association mentorship program, these emerging chefs receive a range of opportunities, including hands-on coaching, weekly meetings, or on-site experience at leading restaurants.

“More than a culinary event, Yes Shef is a movement. Through mentorship, community and giving back, it elevates women in hospitality while creating opportunities for the next generation of industry leaders. A lot has changed since I started my own career, but there’s still more to do to open doors for the next generation in culinary.”

With more still to be announced, current confirmed participating chefs include:

• Chefs of Fairmont Hotels
• • Suzannah Yeung & Kate Remegio, Fairmont Pacific Rim
  • Annie & Ayu, Fairmont Vancouver Airport
  • Isabel Chung, Fairmont Empress
  • Selivia (Yingzhen) Hu, Fairmont Waterfront
• Berenice Balbuena, Tacofino
• Calia Pacle, Selene Aegean Bistro
• Dawn Doucette, Douce Diner
• Eleanor Waterfall, Cadeaux Bakery
• Malindi Taylor, Fanny Bay Oysters 
• Marissa Gonzales, Hawksworth 
• Shira Blustein, Lila Restaurant
• Minette Lotz, The Restaurant at Poplar Grove 
• Olya Karpova, Atlas Steak + Fish
• Tamam Qanembou-Zobaid, Tamam: Fine Palestinian Cuisine 
• Vanessa Lin, Wild Blue Restaurant
• Yuki Aida, Sushi MAHANA
• Roop Toor, Moxies
• Cheryl Chang, Nourish Kitchen

Beverage Makers: 

• Sheereen Price & Gabrielle Mustapich, 1983 Espresso Martinis
• Valli Manickam, Plenty Real Brews
• Oliver Osoyoos Winery Association

More information on this year’s lineup can be found at www.yesshef.com/chefs.

Along with delicious bites and craft beverages, guests will enjoy live music and the opportunity to participate in an online auction and raffle. All proceeds will go to funding scholarships, mentorship, and leadership development opportunities for women in recreation, tourism, and hospitality

EVENT DETAILS: 
Date: Wednesday, Nov. 18, 2026, at 5:30 p.m.
Location: Fairmont Pacific Rim

TICKETS yesshef.com/events/vancouver-2026:
    •    Early Bird by Oct. 8, 2026: $185 plus GST (limited quantity of 100 available)
    •    General Admission: $220 plus GST

Vancouver, B.C.,  September 23, 2026 —The Chinese Restaurant Awards (CRA) North America , today unveiled the 2026 Elite 30 Canada, recognizing 30 outstanding Chinese and Taiwanese restaurants across the country, alongside 12 Signature Dishes and four individual honours.

The winners were announced this afternoon at the CRA’s 17th annual awards ceremony at the Fairmont Pacific Rim in Vancouver. The ceremony also marked the announcement of the inaugural Elite 12 United States Awards. The CRA’s Elite 25 Asia and Essential 25 Asia will be announced in October.

“This year, we wanted the Awards to give diners a fuller picture of Chinese dining across Canada,” says Rae Kung, CEO of the Chinese Restaurant Awards. “The Elite 30 recognizes the restaurants, regional cuisines, and dishes worth discovering across the country. The 12 Signature Dishes highlight individual dishes that deserve to be celebrated on a national stage, while our individual honours recognize the people whose culinary talents and leadership are shaping Chinese cooking in Canada.”

HOW THE ELITE 30 CANADA ARE SELECTED

The Elite 30 Canada is selected by the 21-member Canada Taste Advisors Panel, chaired by founding judge Lee Man. Taste comes first, followed by the overall dining experience.

The online Elite 30 guide at chineserestaurantawards.com also features Taste Advisor-recommended dishes at every restaurant, helping diners know what to order while identifying each restaurant’s regional cuisine, which provides a deeper understanding of the flavours, traditions, and cultures behind Chinese dining across Canada.

CANADA

Individual Award Recipients

Premier Visionary Award of the Year
The Premier Visionary Award recognizes an individual whose contribution, leadership, innovation, or strategic vision has driven meaningful change in Chinese dining — inspiring the next generation of industry leaders.
Lee Man - Founding Judge of the Chinese Restaurant Awards, Vancouver, B.C.

Rising Star Chef of the Year
Braden Chong - MIMI Chinese & Sunnys Chinese, Toronto, Ontario

Dim Sum Chef of the Year
Wu Zhen Jun - MOTT 32, Vancouver, B.C.

Master Chef of the Year
Franky Yeung - Jumbo Lobster Restaurant & Fishman Lobster Clubhouse, Richmond Hill & Scarborough, Ontario

Elite 30 Canada Awards (ranked)

*six restaurants are new to the list

1. MOTT 32 – Modern Chinese – Toronto, Ontario & Vancouver, B.C.
2. Flavourful House – Cantonese – Richmond Hill, Ontario
3. Dynasty Seafood Restaurant – Cantonese, Dim Sum – Vancouver, B.C.
4. Jumbo Lobster Restaurant – Cantonese Seafood & Dim  Sum – Richmond Hill, Ontario
5. Landmark Hotpot House – Hong Kong-Style Hotpot & Cantonese – Vancouver, B.C.
6. Bamboo Grove – Cantonese – Richmond, B.C.
7. Chang'An Restaurant – Shaanxi / Xi'an – Vancouver, B.C.
8. aKin – Modern Asian (tasting menu) – Toronto, Ontario
9. Sea Harbour Restaurant – Cantonese / Dim Sum – Richmond, B.C.
10. The Fish Man – Sichuan / Cantonese Seafood – Richmond, B.C.
11. Lai Wah Heen – Contemporary Cantonese / Dim Sum – Toronto, Ontario *new
12. iDen & Quan Ju De Beijing Duck House – Northern Chinese / Peking Duck – Vancouver, B.C.
13. Fishman Lobster Clubhouse – Cantonese Seafood – Scarborough, Ontario
14. MIMI Chinese – Modern Chinese – Toronto, Ontario
15. Jiangnan Wok – Jiangnan / Huaiyang – Richmond, B.C.
16. Golden Paramount Seafood Restaurant – Cantonese / Shunde – Richmond, B.C.
17. Nian Yi Kuai Zi – Sichuan – Markham / Scarborough, Ontario
18. Din Tai Fung – Taiwanese / Shanghainese Dim Sum – Vancouver, B.C.
19. Sunnys Chinese – Regional Chinese – Toronto, Ontario *new
20. R&D – Modern Canadian Asian – Toronto, Ontario
21. Long's Noodle – Shanghainese – Richmond, B.C. *new
22. Lanxuan Restaurant – Cantonese & Dim Sum – Richmond, B.C.
23. Oncle Lee Kǎo – Montreal Chinese – Montreal, Quebec
24. Miss Qu Barbecue & Restaurant – Sichuan / Chongqing Jianghu BBQ – Scarborough / Richmond Hill, Ontario
25. Loon Fong Hot Pot – Hong Kong-Style Hotpot – Richmond Hill, Ontario and Richmond, B.C.
26. Master Beef Hot Pot – Hotpot (Alberta beef) – Calgary, Alberta *new
27. Max Noodle House – Cantonese Noodles & Congee – Richmond, B.C.
28. Yuan's Garden Restaurant – Shanghainese / Huaiyang – Richmond, B.C. *new
29. Kingwell Roasted BBQ – Hong Kong style BBQ – Calgary, Alberta *new
30. HK BBQ Master –  Hong Kong style BBQ – Richmond, B.C.

    Signature Dish Awards (12 winning dishes)

Previously only in Vancouver, the CRA is celebrating for the first time this year, 12 Signature Dishes from restaurants across Canada. The goal is to encourage diners to explore regional specialties by trying standout dishes. More information online.

Braised Pork Hock – Kalvin’s Szechuan Restaurant, Vancouver, B.C.
Buddha Jumps Over the Wall with Bird’s Nest – Day&Night Angus Beef · King Crab, Scarborough, Ontario
Claypot Rice à l’Orange – Belle Isle, Toronto, Ontario
Deep Fried Chicken Wing with Sour Plum – Landmark Hotpot House, Vancouver, B.C.
Garlic Sichuan Chili Québec Lobster – Oncle Lee Kǎo, Montreal, Quebec
Ginger Fried Beef – Silver Dragon, Calgary, Alberta
Lobster Mountain – Jumbo Lobster Restaurant & Fishman Lobster Clubhouse, Richmond Hill & Scarborough, Ontario
Pork Ball and Pork Tripe Ball Rice Noodles – UNCLE, Richmond, B.C.
Roast Suckling Pig (Made to Order) – Chinatown BBQ, Vancouver, B.C.
Sablefish with Pickled Greens – Rockies & River Restaurant, Calgary, Alberta
Sliced Fatty Beef Rice Roll – Hei Hei Rice Roll, Richmond, B.C
Sweet & Sour Pork with Pineapple – Sanbo Chinese Restaurant, Richmond, B.C.

“Together, the 2026 results offer a snapshot of the depth and diversity of Chinese and Taiwanese dining in Canada,” adds Kung.

For more information, CRA’s awards standards  and bios of CRA’s Taste Advisors, please visit www.chineserestaurantawards.com.

Toronto, September 24, 2026 – Eight in 10 Canadians (80%) are eating out less often due to the rising cost of living, up from 75% a year ago, finds Restaurants Canada’s 2026 Foodservice Facts report. The biggest jump is in households earning $100,000 or more (78% compared to 70% in 2025).

Despite this, Canadians continue to find ways to frequent restaurants, making 24 million restaurant visits daily. Six in 10 Canadians (61%) say they would visit a table-service restaurant more often if they had more disposable income, up from 53% in 2025, demonstrating the important role restaurants play in the day-to-day lives and quality of life of Canadians.

Foodservice Facts is Restaurants Canada’s annual national market review and forecast, providing operators, suppliers and policymakers with data and insights on the economic and consumer trends shaping Canada’s foodservice industry.

“Canadians still want the option of getting a meal at a restaurant or picking up take-out on the way home from a busy workday, but increasingly they have to make difficult choices about where and how much they can spend,” said Chris Elliott, Chief Economist and Vice-President of Research of Restaurants Canada. “The good news is they are finding new ways to dine out while keeping costs down. The challenge for restaurants is that operating costs remain elevated, putting continued pressure on already-thin margins.”

Annual restaurant sales are projected to reach nearly $130 billion this year, more than double what they were in 2011. Despite record sales, restaurant profitability remains under significant pressure. The industry’s average pre-tax profit margin is just 4.1%—the equivalent of earning a profit only on the last day of a typical 30-day month. Four in 10 (41%) restaurant companies are operating at a loss or just breaking even, up from just 12% in 2019.

“Our industry is a part of every community in the country and of Canadians’ daily lives. The dollars spent at restaurants stay local, through jobs, purchases from Canadian suppliers, and taxes,” said Kelly Higginson, President and CEO of Restaurants Canada. “The challenges we’re facing—chronic rising costs, Canadians cutting back on visits, and trade uncertainty—have consequences far beyond the viability of individual restaurants. They have a direct impact on the broader economy, affecting jobs, Canadian suppliers, and an industry that provides millions of meals to Canadians every day.”

Restaurants employ 1.2 million workers, including nearly 500,000 youth and continue to be the number one source of first-time jobs. They purchase $43 billion in food and beverage products every year—68% of it from Canadian suppliers, including more than 80% for dairy, chicken, and beef. Every dollar spent in a restaurant generates $2.25 across the broader economy and sustains nearly 300,000 spin-off jobs in other industries.

“Foodservice Facts shows why the economic health of restaurants matters well beyond our industry,” concluded Higginson. “Restaurants are major employers, major purchasers from Canadian suppliers and an important part of how Canadians eat every day. Creating the conditions for restaurants to operate, invest and grow strengthens communities and the broader Canadian economy.”