Bali’s leading hospitality trade show returned with a clear focus on innovation and sustainability growth.
Food, Hotel & Tourism Bali (FHTB) 2026 concluded on 30 April at the Bali Nusa Dua Convention Center, reaffirming its position as a vital platform for the food and beverage, hospitality, and tourism industries. Now in its 14th edition, the three-day exhibition once again brought together global and local players to drive a more sustainable and forward-looking future, particularly across Eastern Indonesia.
The event opened with remarks from Agung Bagus Pratiksa Linggih, Chairman of Commission II of the Bali Provincial DPRD, alongside I Wayan Sumarajaya, Head of the Bali Provincial Tourism Office, FHTB Portfolio Director Meysia Stephanie, and Bayu Retno Timur, President of Bali Culinary Professionals. Carrying the theme A Sustainable Feast for the Future of Hospitality, Tourism and Food & Beverage, the exhibition drew strong attendance throughout its run.
Speakers underscored Bali’s tourism success as deeply rooted in culture and community. Bagus Linggih highlighted the need to ensure local communities benefit from industry growth, while Wayan Sumarajaya pointed to the global potential of Balinese cuisine in strengthening the island’s tourism appeal.
FHTB Portfolio Director Meysia Stephanie highlighted the exhibition’s role as a gateway for global business opportunities entering Indonesia’s growing market.
“FHTB 2026 features more than 200 exhibitors from 14 countries, showcasing a wide range of leading products and services. The participation of globally recognised brands such as UNOX, Robot Coupe, Spring Air and Sango Ceramics reflects strong confidence in the Indonesian market, particularly Bali,” she said.
This optimism is backed by data from the Bali Provincial Statistics Agency (BPS), which recorded a 28.16 per cent rise in restaurant numbers in 2025, while Bank Indonesia reports that around 65 per cent of tourist spending in Bali goes to the food and beverage sector.
FHTB continues to address the industry’s evolving supply chain needs, with companies such as Pantja Artha Niaga, Pelita Makmur Perkasa, Sumber Anggur Sejahtera (SAS) and Putra Surya Internusa among the key participants.
Beyond the exhibition floor, FHTB 2026 delivered a dynamic programme of competitions and educational sessions. The 13th Salon Culinaire Bali stood out as a major highlight, gathering over 600 chefs, alongside barista showcases, wine masterclasses, and industry-led seminars.
Sustainability remained central throughout, with initiatives including food waste conversion into biofertiliser, water refill stations and reusable exhibition systems. As the event closed, FHTB once again demonstrated its role as a catalyst for collaboration, innovation and long-term growth in Indonesia’s evolving hospitality landscape.
Food, Hotel & Tourism Bali (FHTB) 2026
W: fhtbali.com
IG: @fhtbali
