HostMilano 2025 concluded its 44th edition on October 26 and remains the premier world fair for machines and tools used by hotels, bars, cafés, restaurants, and catering firms to produce food and beverages. From 22 to 26 October, the fair occupied the Fiera Milano grounds in Rho. A total of 2,050 companies displayed their wares, with representatives from 52 nations in attendance, while another 700-plus purchasers flew in with the sole aim of meeting suppliers and placing orders. The United States, the United Arab Emirates, and Australia also posted a clear rise in the number of participants.
HostMilano 2025 was the first Fiera Milano event to operate under a complete environmental, social, and governance plan. It was staged with more than 800 appointments and 3,000 speakers. Focal topics included automation, digital platforms, and the role of artificial intelligence in professional kitchens.
Research Nester stated that the cooking robot market is expected to grow by 16.09% from 2020 to 2028. Verified Market Research predicts that kitchen automation will grow at a 13.88% CAGR between 2025 and 2033.
Recipe optimization, predictive adjustments, remote monitoring, and even self-learning functions are now possible with AI systems. HostMilano 2025 provided a global platform for suppliers to present such systems to the HoReCa sector. Efficiency and consistency are the foremost ideas that are targeted without compromising creativity.
One highlight was Liffo, an AI-powered cooking robot from the Italian firm RoboMagister. Liff combines robotics and culinary expertise to execute complete dishes or foundational preparations independently.
“Combining my passion for innovation and cooking to create a robot that cooks automatically was a dream I had nurtured for more than a decade,” said Massimiliano Delsante, founder and co-CEO of Robomagister.
Liffo works with a software that learns, and a control panel reachable from afar lets the kitchen set a sauce or base to cook overnight, so day staff spend their time on creative or front-of-house duties.
“Thanks to the integrated fridge inside the robot, you can load the ingredients in advance,” said Delsante. “For example, you want to make a ragù. At the end of your workday, you are tired but would like to have ragù ready for the next day”.
Visitors showed strong interest from both Italian and international markets. Robomagisteris is also adapting Liffo ’s electronics, software, and recipe libraries for the United States.
Cristina Cordón, CEO of ITV Ice Makers, emphasized efficiency and sustainability. “Consumers are looking for solutions adapted to new lifestyles, but integrating AI and robotics into ice machines allows us to innovate not only products but also processes.” She explained that ITV’s new equipment utilizes eco-friendly refrigerant gases, features lower energy consumption, and is made from up to 90 percent recyclable materials.
Another case was Service on Time by ARI.O, produced by Angelo Po, which received an award at HostMilano. The multifunctional system controls thermal cycles between -40°C and +85°C with active humidity management. “The result is the ability to schedule every stage of the process, from preservation to cooking to service, with the certainty that each dish will be ready at the desired time,” said Glauca Vesperini, Marketing and Communication Manager at Angelo Po Grandi Cucine.
AI features are now integrated into refrigeration, ice production, and temperature control systems. Intelligent systems enhance precision, minimize waste, and optimize energy use while reducing labor requirements.
The industry is learning that digitalization alone is not enough progress because it must free humans to improve their routines.
The next challenge for manufacturers and operators is to automate more effectively while aligning technology with training, labor sustainability, and the guest experience. Kitchens must remain places where data and instinct coexist. AI in hospitality will only succeed if it amplifies skill rather than replaces it. The lesson from HostMilano is that innovation has value when it preserves this purpose.
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