Marrakech – On September 19, the curtain rose on the 11th edition of the International Exhibition for Hospitality, Catering, Pastry, Bakery, and Food (CREMAI.)
This year’s edition runs under the theme “Hospitality 2030: A Moroccan Ambition, an African Influence, a Global Impact.”
Launched in 2004, CREMAI has grown into a leading platform for hospitality professionals across Africa.
The 2025 edition embraces a forward-looking vision to 2030. It aims to structure Morocco’s ambition, accelerate the sector’s transformation, and pave the way for a comprehensive modernization rooted in digitalization, sustainability, and the transmission of know-how.
Speaking to the press, Minister of Tourism, Handicrafts, and Social and Solidarity Economy Fatima-Zahra Ammor, stressed that hosting such an event reflects the Royal Vision to position Morocco as an African hub for hospitality and an international showcase of its culinary heritage.
“This gathering allows us to combine innovation, sustainability, and excellence in order to meet the challenges of a sector undergoing rapid transformation,” she said.
For his part, CREMAI’s founder and president, Kamal Rahal Essoulami, emphasized that the exhibition goes far beyond being a commercial showcase.
“The Salon is not just a marketplace, it is a catalyst for transformation,” he affirmed, noting that this edition opens a new era where Moroccan and African hospitality unite in tradition.
Several innovations distinguish this edition. Among them, the CREMAI Seal of Recommendation -a mark of excellence guaranteeing product and service quality.The Mentorship and Innovation Award isdedicatedto intergenerational knowledge transfer and creativity,and the Green Hospitality Pavilion, a space focused on eco-responsible solutions.
In addition, the African Hospitality Summit brings together decision-makers and industry leaders to strengthen regional synergies and cooperation.
The competitive spirit remains a central pillar of CREMAI. Highlights include the Africa Bread Cup, featuring eight participating countries, the Morjane Halima Trophy, which celebrates women’s excellence in gastronomy, and the continental selections for both the Bocuse d’Or and the World Pastry Cup.
