Digital buyer journeys
What digital buyer journeys means for buyers and exhibitors in this sector.
Event overview
Overview
TastePro is a new sales event designed for professionals in the fast food, food, hotel, and restaurant sectors. Scheduled for April 7-8, 2027, at the Helsinki Exhibition and Convention Centre, this biennial event complements the Gastro Helsinki and offers a unique opportunity for networking and discovering innovative solutions.
Attendees can expect a vibrant atmosphere filled with industry insights and valuable connections. TastePro takes place in Helsinki, Finland.
TL;DR
- 1Dates and Venue: TastePro takes place on April 7-8, 2027, at Messukeskus Helsinki, Finland.
- 2Scale and Focus: This new sales event targets the fast food, food, hotel, and restaurant industries.
- 3Organiser: The event is organized by The Finnish Fair Corporation.
- 4Buyer Authority: Professionals from various sectors including hospitality and food services will attend.
- 5Entry: Free registration is available for industry professionals.
Why visit
Attendees will benefit from networking opportunities with key industry players, discover innovative products and solutions, and gain insights into the latest trends in the HoReCa sector. The event promises to be a hub for collaboration and inspiration, making it a must-attend for professionals looking to enhance their business strategies.
Why exhibit
Exhibitors will have the chance to showcase their products to a targeted audience of industry professionals, generate quality leads, and enhance brand visibility. The event's unique concept allows for easy participation with fully equipped booths, enabling exhibitors to focus on making valuable connections and driving sales.
Attendees, exhibitors & solutions
Who this event is for
Visitor profile
Typical attendee groups you can expect to meet.
Fast food and quick-service restaurant operators
Street food vendors and food truck operators
Contract catering and canteen operators
Hotel and restaurant food and beverage managers
Grocery and convenience retail buyers
Public-sector and institutional food procurement managers
Menu development and kitchen operations leads
Exhibitor profile
Main supplier and exhibitor segments present at the show.
Food and beverage manufacturers and distributors
Commercial kitchen and food-service equipment makers
Refrigeration and food-storage suppliers
Packaging, disposables and takeaway solutions providers
Hygiene, cleaning and food-safety product suppliers
Food technology and kitchen management software vendors
Hospitality service and catering suppliers
Product categories
Key solution areas showcased across the event.
Food and beverages
Kitchen equipment and supplies
Hygiene and cleaning products
Interior design and tableware
Management tools and services
Innovative food solutions
Location & Facilities
Venue
Messukeskus Helsinki
Helsinki, Finland
Facilities
Parking
Messukeskus Helsinki in Helsinki typically provides on-site or adjacent visitor parking during major trade fairs; confirm daily rates, payment methods and hall access on the organiser or venue website before travel.
Food options
On-site catering
On-site diningParking: Messukeskus Helsinki in Helsinki typically provides on-site or adjacent visitor parking during major trade fairs; confirm daily rates, payment methods and hall access on the organiser or venue website before travel.
Gate: Follow organiser signage to the main visitor entrance at Messukeskus Helsinki for badge collection; allow extra time for security screening during peak morning arrival.
Attend
Entry & tickets
Free registration
Who runs the show
Organisers
The Finnish Fair Corporation
How the last edition performed
Previous edition
Next edition
Not announced yet
Intelligence
Market context
Key market insights, trends, news and related events to help you understand the bigger picture.
Helsinki, Finland
Why it matters
On 2027-04-07 to 2027-04-08, TastePro in Helsinki covering Food and beverages, Kitchen equipment and supplies, Hygiene and cleaning products, Interior design and tableware, Manage gives food buyers a single calendar window to compare suppliers, validate specs on the stand, and book follow-ups before the next buying cycle - especially when your roadmap matches the published exhibitor profile.
Industry trends
Key trends shaping this market and its wider industry.
Sustainability in procurement
What sustainability in procurement means for buyers and exhibitors in this sector.
Automation and labour efficiency
What automation and labour efficiency means for buyers and exhibitors in this sector.
Regional supply-chain resilience
What regional supply-chain resilience means for buyers and exhibitors in this sector.
Hybrid engagement models
What hybrid engagement models means for buyers and exhibitors in this sector.
Plan your trip
Travel & logistics
Local currency · EUR
Hotel tiers
A range of accommodation options near the venue and across key areas.
Scandic Helsinki Aviacongress
midscale
Aviapolis / Helsinki Airport4.1
USD 150–190 / night
Airport-area Scandic listed in Google Hotels results for dates near Messukeskus Helsinki; captured rate shown in INR, reconvert before publishing USD.
Scandic Helsinki Aviapolis
midscale
Aviapolis / Helsinki Airport3.9
USD 150–190 / night
Budget-leaning airport Scandic from the same Google Hotels capture; captured rate in INR.
Radisson Blu Hotel, Espoo
upscale
Espoo4.1
USD 150–202 / night
Four-star Radisson Blu in Espoo, west of central Helsinki; listed in the Messukeskus hotel capture.
Hilton Helsinki Airport
upscale
Helsinki Airport (Vantaa)4.4
USD 150–202 / night
Four-star airport hotel, practical for early departures; appears in the Messukeskus hotel capture.
Radisson Blu Plaza Hotel, Helsinki
upscale
Central Helsinki4.3
USD 150–202 / night
Central Helsinki four-star, convenient for rail connections toward Pasila and Messukeskus.
Scandic Helsinki Station
upscale
Central Helsinki (railway station)4.4
USD 150–202 / night
Four-star Scandic at Helsinki central railway station, useful for train transfers to Pasila.
Local transport
Get around the city with these convenient transport options.
Commuter train
Estimated costCost TBA
Best forHelsinki central railway station - Pasila
Tram
Estimated costCost TBA
Best forCentral Helsinki - Pasila / Messukeskus
Ring rail (I/P)
Estimated costCost TBA
Best forHelsinki Airport - Pasila
Taxi
Estimated costCost TBA
Best forHelsinki Airport - Messukeskus
Car / parking
Estimated costCost TBA
Best forP-Messukeskus and P-Messukeskus Siipi car parks
taxi
Estimated costCost TBA
Best forHelsinki-Vantaa Airport (HEL) to Messukeskus Helsinki
taxi
Estimated costCost TBA
Best forTallinn Airport (TLL) to Messukeskus Helsinki
Weather
Taste Pro takes place in Helsinki in April, an early-spring period with highly variable weather. Daytime temperatures often stay in the low single digits to about 8°C, while nights can be at or below freezing; rain, sleet or wet snow can occur. Coastal wind can make conditions feel colder around Pasila and Messukeskus. This is a climatological planning note, not a forecast: check a short-range forecast and the organiser travel updates before departure.
Plan for the climate
Check temperatures and pack accordingly
Venue connectivity
Confirm mobile roaming or local SIM options for business visitors to Finland.
Ride-hailing
Taxis
Public transit
Car rentals
Cultural notes
Useful information to help you have a smooth and respectful visit.
Language and etiquette
Helsinki is bilingual Finnish/Swedish and widely English-speaking in the service sector; business meetings and trade fairs typically start on time, so plan to reach Messukeskus before the opening hour.
Local transport ticketing
HSL operates the Helsinki region's trains, trams, buses and metro. Buy zone AB or ABC tickets through the HSL app or station machines; the airport ring rail needs the ABC extension.
Currency and cards
Finland uses the euro (EUR). Card and mobile payment are standard at Messukeskus outlets and across Helsinki, and cash is rarely required.
Practical guides
Visitor & Exhibitor Essentials
Everything needed to arrive prepared, navigate the event, and make the visit productive.
Flights
Captured Google Flights searches used 7-11 April 2027 round trips from Tokyo NRT, Amsterdam AMS and New York JFK into Helsinki HEL. Prices were still loading in the capture, so check live fares; Finnair, JAL, KLM, Lufthansa, Air Baltic, Icelandair and British Airways all appear among routings. HEL is roughly 20 km north of central Helsinki and connects by ring rail and taxi to Pasila.
Transport
Get to the venue and around the city with these options.
Airport → venue: Use the nearest international airport serving Helsinki; Metro, train or taxi links are typically available to the venue district.
Hotel → venue: Precinct hotels near Messukeskus Helsinki: Aviapolis / Helsinki Airport: Scandic Helsinki Aviacongress; Aviapolis / Helsinki Airport: Scandic Helsinki Aviapolis; Espoo: Radisson Blu Hotel, Espoo.
Ride-hail: Ride-hailing apps are commonly used in Helsinki; confirm local availability before travel.
Public transit: Messukeskus is served by Pasila station on Helsinki's commuter rail network, with tram and bus stops nearby. HSL (hsl.fi) sells zone AB and ABC single and multi-day tickets and its journey planner (reittiopas.hsl.fi) covers routes from central Helsinki, Espoo and Helsinki Airport to the venue. The Messukeskus Arrival by public transport page lists the specific services stopping at the exhibition centre.
Parking: On-site parking is available at Messukeskus Helsinki; confirm daily rates and hall access on the organiser or venue site.
Weather
Plan and pack for the event climate.
Month: April 2027
Temperature: Typical April range: roughly 0°C to 8°C (32-46°F) by day, with colder nights and a wind-chill effect near the coast. Treat this as a planning guide and confirm the forecast before departure.
Seasonality: April is a variable early-spring month in Helsinki. Rain, sleet and occasional wet snow are possible, and overcast, windy days are common; do not assume dry weather. Check a short-range forecast before you travel to Messukeskus.
Packing: Pack layers you can remove in heated exhibition halls: a warm mid-layer, waterproof outer shell, scarf or buff, and comfortable walking shoes. Add an umbrella and a small daypack for catalogues; Helsinki's sea breeze can make April feel colder than the thermometer suggests.
Plan your trip
Planning
Best day to visit: Day 2 (mid-show)
Mid-show days at TastePro usually combine full exhibitor attendance with scheduled B2B meetings, before early pack-down on the final day.
Day 1
Set a EUR payment card and a daily budget for local transport, catalogues and samples; keep receipts for business travel.
Day 2
Review Helsinki's April forecast and pack layers, waterproof outerwear and comfortable shoes for the Messukeskus halls.
Day 3
Prepare a buying brief with menu or production volumes, allergen requirements, cold-chain needs and any kitchen layout constraints.; Check exhibitor lists and plan stand visits, leaving buffer for demonstrations and for comparing equipment specifications.
Day 4
Build a Taste Pro shortlist by product family: food and beverage, kitchen equipment, packaging, hygiene, food safety and cold-chain services.
Day 5
Download the HSL app and check zone AB or ABC tickets plus the I/P ring rail route to Pasila; save reittiopas.hsl.fi for journey planning.
Day 6
Reserve accommodation with free cancellation and rate-check it against the hotel samples in your Taste Pro budget; confirm the final price in EUR.; Book flights into Helsinki-Vantaa (HEL) and choose a hotel in central Helsinki, Pasila or the airport district based on arrival time and transfer preference.
Day 7
Confirm the Taste Pro dates, opening hours and badge or registration policy on tastepro.messukeskus.com; note whether any day is trade-only or open to the public.; Charge devices, download offline maps and keep your registration confirmation plus passport or ID handy for travel and badge collection.
Day 8
Confirm airport-to-Pasila transfer options and a backup taxi plan for early departures or late arrivals.
Sample visitor itinerary
Route-optimised day
Day 1 · morning
Registration and hall orientation at Messukeskus Helsinki
Day 2 · core sessions
Supplier meetings and product demos
Day 3 · wrap-up
Final negotiations and follow-up
Networking spots
2TastePro registration concourse
Messukeskus Helsinki
Central meeting point before and between hall appointments during show days.
Organiser B2B lounge (if offered)
Messukeskus Helsinki
Hosted matchmaking and buyer programmes when published by the organiser.
Budget
Costs & budget
Build your working budget
Adjust the inputs below to create a directional event budget.
Estimated budget
Live estimate
- Hotel × 2 nights€190.00
- Per diem × 2€150.00
Estimated total€340.00
This is a directional estimate. Please verify live rates before booking.
Decision
Visit, exhibit, or skip?
Should you go?
Use this quick check to decide whether TastePro fits your visit, exhibit or skip plan.
QUESTION 1 OF 6
For TastePro, what is your primary role on the show floor?
Decision matrix
Compare participation options side by side to choose the best fit for your objectives.
visit
Your category focus and target suppliers align with the official exhibitor profile.
Best for
Buyers, engineers, and delegates sourcing Food and beverages and Kitchen equipment and supplies solutions and benchmarking suppliers at TastePro in Helsinki.
Min. budget
$513.00
Timeline
4-8 weeks before opening day for registration, hotels, and travel.
Risks
Session times and ticket tiers may change - confirm the official agenda before booking.
exhibit
You have a defined lead-generation or distributor recruitment goal for this market.
Best for
Brands and manufacturers launching Food and beverages and Kitchen equipment and supplies products who need qualified meetings with the event's trade audience.
Min. budget
$2,308.00
Timeline
3-6 months for stand booking, freight, staffing, and pre-show marketing.
Risks
Booth pricing and corner premiums vary by hall - confirm with the organiser sales team.
skip
Audience, geography, or commercial goals do not justify travel and stand costs this cycle.
Best for
Teams with weak category fit, budget constraints, or overlapping commitments during the Helsinki show week.
Timeline
N/A
Risks
Skipping may mean missing buyer meetings if competitors exhibit or attend the same week.
FAQs & glossary
Answers
Frequently asked
Where and when does Taste Pro take place?
Taste Pro is held at Messukeskus Helsinki in Pasila, Helsinki, Finland. Check the organiser's site (tastepro.messukeskus.com) for the current edition's exact dates and opening hours before booking travel.
How do I get to Messukeskus Helsinki from Helsinki Airport?
Helsinki Airport (HEL) connects to Pasila and the city centre by the ring rail (HSL zones ABC), by bus, and by fixed-price private taxi transfers. Messukeskus publishes arrival guidance on messukeskus.com/en/arrival-by-public-transport/.
Which hotels are closest to Messukeskus Helsinki?
Google Hotels results for the show period list Scandic, Radisson Blu and Hilton options in central Helsinki, Espoo and the airport district, plus apartments within about 600 m of the venue. Hotels in Pasila and central Helsinki give the easiest train or tram ride to the halls.
Is there parking at Messukeskus Helsinki?
Yes. EuroPark operates the P-Messukeskus and P-Messukeskus Siipi car parks at the venue, and Messukeskus publishes parking guidance and tariffs on its visitor pages.
Who exhibits at Taste Pro?
The fair focuses on the food-service and hospitality supply chain - food and beverage suppliers, kitchen equipment, packaging, hygiene and food technology - serving restaurant, catering, hotel and grocery buyers. Confirm the current exhibitor list with the organiser.
What currency and language should I expect in Helsinki?
Finland uses the euro (EUR) and Helsinki's service sector operates widely in English alongside Finnish and Swedish. Cards and mobile payments are accepted at the venue and across the city.
Glossary
- HoReCa
- The hotel, restaurant and catering channel; professional buyers in this segment compare food, drink, equipment and service suppliers for commercial kitchens and hospitality operations.
- HACCP
- Hazard Analysis and Critical Control Points, the food-safety management approach used to identify and control biological, chemical and physical hazards in food production and service.
- Cold chain
- The temperature-controlled sequence of storage, transport and display that keeps chilled or frozen food within safe limits from supplier to kitchen.
- Blast chiller
- A professional kitchen appliance that rapidly lowers food temperature after cooking, shortening the time food spends in the temperature danger zone.
- Combi oven
- A commercial oven that combines convection heat, steam and mixed modes for baking, roasting, steaming and regeneration in professional kitchens.
- Gastronorm (GN) container
- A standardized stainless-steel or plastic pan sized to fit GN rails in refrigerators, bains-marie and display counters, allowing consistent kitchen storage and transfer.
- Allergen matrix
- A grid that maps the 14 regulated EU allergens against menu items or products, used by foodservice operators to answer customer allergen questions and label food correctly.
- FIFO
- First in, first out stock rotation, where older stock is used before newer deliveries to reduce spoilage and support shelf-life control.
- Portion control
- The practice of standardizing serving sizes with scoops, scales or pre-portioned products to control food cost and keep menu consistency.
- Sous-vide
- A cooking method in which food is vacuum-sealed and cooked in a precisely controlled water bath, often followed by rapid chilling and regeneration.
- Food waste audit
- A structured measurement of edible and non-edible waste by kitchen station or service period, used to target menu, purchasing and production changes.
- Shelf-life testing
- Laboratory or kitchen-based checks that establish how long a product remains safe and acceptable under stated storage conditions.
- Central kitchen
- A production facility that cooks or prepares food for multiple outlets, relying on chilling, packaging and distribution systems to maintain quality.
- Mise en place
- The preparation and organization of ingredients and tools before service so that kitchen staff can assemble dishes consistently during peak periods.
- Modified atmosphere packaging (MAP)
- Packaging that replaces air around a product with a controlled gas mix to slow spoilage and extend shelf life for chilled or fresh food.
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Also known as
Alternate names and search phrases for this event.
- TastePro 2027
- HoReCa event Finland
- restaurant industry event
- TastePro Helsinki 2027
- Helsinki Finland
- Food & Beverage Trade Show Helsinki 2027
- Food Service
- Hospitality
- Catering
- Fast Food
2 more alternate names hidden
Digital business cards for the show floor
Display a free company card at your booth, or share your professional card on the show floor.