CAPSIO in action: how restaurant and hotel owners reacted

On 29 April 2026, CAPSIO took part in the Food & Beverage for Tourism exhibition, an event that brings together restaurant owners, hoteliers and professionals from the HORECA sector. For us, it was not just a presence, but an opportunity to show how an idea works in a real environment, in front of people who are faced with costs, organization and customer experience on a daily basis.

At the booth we presented the concept behind CAPSIO through a real application. Individual capsules with salad mix, olive oil, vinegars and sauces, combined with organizers that can be adapted to the needs of each restaurant. Rather than simply explaining, we showed what control over dosage, hygiene and presentation looks like when part of a system rather than an accident.

The interest was palpable, but more importantly, the conversations were concrete. We met mainly with restaurant owners and managers who immediately recognized the problems we were solving. Most impressive were the hygienic way of serving and the possibility of precise cost control, especially for products like olive oil and balsamic vinegar. The flexibility of the organisers also stood out as a practical solution that can be integrated into different types of kitchens.

This participation gave us clear feedback. The market doesn't just understand the idea, it is looking for these types of solutions. At the same time, something important was confirmed - trust comes not from explanations, but from actually experiencing the product.

Today, we are continuing discussions with new potential partners and preparing the next steps to implement CAPSIO in a real working environment. For us, the exhibition was a test of whether what we are creating has a place in business. The answer is clear - there is a place.