TRAFS 2026

Attendees, exhibitors & solutions

Who this event is for

Industry trends

Key trends shaping this market and its wider industry.

Market news

Latest updates from across the market.

Arrival airports

Choose from the following airports, with convenient access to the event and venue.

Hotel tiers

A range of accommodation options near the venue and across key areas.

Local transport

Get around the city with these convenient transport options.

Frequently asked

Glossary

1

HORECA

Shorthand for hotels, restaurants and catering - the core buying group for commercial kitchens, tableware, refrigeration and guest amenities at a Bangkok retail, food and hospitality services trade fair.

2

Foodservice equipment

Commercial kitchen hardware such as combi ovens, ranges, blast chillers, dishwashing lines and extraction canopies. Thai buyers typically compare energy consumption per hour, local service technicians and spare-part lead times rather than headline price alone.

3

Central kitchen fit-out

Bulk-production kitchen and packing lines that supply a chain's branches or delivery-only brands. In Bangkok the specification conversation usually covers throughput per shift, chill/freeze staging and how the line ties into last-mile delivery.

4

Cold chain

The unbroken temperature-controlled path from supplier to display chiller or kitchen walk-in. At the show it spans refrigerated display cases, blast freezers, cold-room panels and temperature logging.

5

FF&E (furniture, fixtures and equipment)

The loose and fixed furnishing package for a hotel or restaurant project - seating, casegoods, lighting, bathroom fittings. Procurement is usually tied to a refurbishment schedule and a fixed opening date.

6

OS&E (operating supplies and equipment)

Repeat-purchase operating items: linen, tableware, glassware, housekeeping carts, guest amenities. These are bought on annual or per-property contracts and are a standard negotiation line for Thai hotel groups.

7

Shopfitting

Joinery, shelving systems, checkout counters, fascia and lighting used to build out a retail store. Buyers often come as design-and-build contractors packaging shopfitting with refrigeration and POS.

8

POS and self-checkout

Point-of-sale terminals, self-service lanes and the software behind them. Thai retail deployments usually need integration with QR payment rails, loyalty programs and back-office stock systems.

9

ESL (electronic shelf labels)

Battery-powered digital price tags that update from the store's pricing system. Chains evaluate them on label life, radio coverage inside a Bangkok hypermarket and integration cost with existing POS.

10

HACCP

Hazard analysis and critical control points, the food-safety management framework many Thai food manufacturers, central kitchens and hotel kitchens are audited against. Equipment suppliers are often asked how their units support temperature logs and cleaning schedules.

11

Halal certification

Certification that a food, cosmetic or hospitality product meets Islamic dietary and handling requirements. Thai producers use it to reach Muslim-majority export markets, and certification documents are commonly requested at the booth.

12

Last-mile fulfilment

Picking, packing and delivering online grocery or restaurant orders from store, dark store or central kitchen. Relevant equipment includes picking carts, insulated bags, label printers and route software.

13

Turnkey project contractor

A fit-out firm that delivers a restaurant or hotel from design through handover. They attend to source multiple categories in one visit - kitchen, refrigeration, furniture and front-of-house - and often bring the end client with them.

14

Built-in (shell scheme vs space only)

Space-only means the exhibitor builds its own stand; shell scheme supplies modular walls, fascia and basic electrics. The choice drives the build-up schedule, freight volume and electrical order at BITEC.