The Indonesian Hotel and Restaurant Association (PHRI) in Bali\nbelieves the changing culinary trends of tourists, who are now seeking\nauthentic experiences, are creating new space to drive innovation and\ncompetitiveness in the hospitality industry.<\/p>\n
\u201cFood and drink are no longer just about filling the stomach. What is\nnow more prominent is the experience. Cuisine has become part of an\nauthentic experience for tourists to understand the flavours and culture\nof a region,\u201d said PHRI Bali Chairman Tjok Oka Artha Ardhana Sukawati in\nDenpasar, Bali, on Monday.<\/p>\n
The former Deputy Governor of Bali said there is currently a shift in\nthe behaviour of tourists staying in villas or rural areas such as Ubud\nand Kintamani.<\/p>\n
Tourists now tend to buy their own ingredients at local markets to\ntry cooking experiences according to their tastes.<\/p>\n
According to him, the potential of gastronomy-based tourism is\nextraordinary if it can be managed well, especially since Bali is rich\nin local food products.<\/p>\n
However, he regrets that this wealth has not been explored to its\nfull potential.<\/p>\n
\u201cWe are still envious when we see other regions such as China or\nItaly. Bali is so rich in local food products, yet only one has emerged\nso far \u2014 sate lilit. The others have not yet appeared,\u201d he said.<\/p>\n
For this reason, PHRI Bali hopes that through the Bali Interfood\ninternational culinary exhibition, businesses can innovate in processing\nlocal ingredients, thereby creating new uniqueness that distinguishes\nBalinese cuisine at the international level.<\/p>\n
He noted that hotel occupancy across Bali currently stands at 60\u201365\npercent, with Sanur and Ubud being the most prominent areas.<\/p>\n
This occupancy is lower than the same month in 2025, but according to\nPHRI Bali, the culinary trend is an opportunity that culinary businesses\ncan capitalise on.<\/p>\n
The presence of the food and beverage industry exhibition is\nconsidered timely for strengthening hotel and restaurant business\nnetworks.<\/p>\n
\u201cThe Bali Interfood exhibition opening today is certainly not just a\nproduct exhibition, but a highly strategic space for entrepreneurs to\nstrengthen business networks, enhance creativity, and reinforce\ncompetitiveness,\u201d said Cok Ace, as he is known.<\/p>\n
Krista Exhibitions CEO Daud D. Salim, as the organiser, said that\nBali Interfood 2026 returns for its 7th edition on 2\u20134 September 2026 at\nthe Bali Nusa Dua Convention Center (BNDCC).<\/p>\n
The event is attended by 110 participants, including 35 MSMEs from\neight countries: Indonesia, China, Malaysia, Thailand, Singapore,\nVietnam, Japan, and France, with a target of 15,000 visitors.<\/p>\n
\u201cBali has great potential because tourism, hotels, restaurants, and\nfood and beverage businesses are developing simultaneously. We want to\nmake Bali Interfood a place for businesses to introduce products, meet\npotential partners, and obtain the latest information on developments,\u201d\nsaid Daud.<\/p>\n
The exhibition, held concurrently with Bali Hotel & Tourism, Bali\nCoffee Expo, Bali Wine & Spirit, and Bakery Indonesia Expo 2026,\nfeatures a variety of agendas, ranging from Gelato World Cup qualifiers\nand culinary workshops with professional chefs to business matching\nprogrammes for hotel, restaurant, and caf\u00e9 industry players.<\/p>", "url": "https:\/\/jawawa.id\/newsitem\/phri-bali-says-culinary-trend-shift-boosts-tourism-competitiveness-1788177209", "image": "" }, "sponsor": "Okusi Associates", "sponsor_url": "https:\/\/okusiassociates.com" }