Cosmofood 2019 in Vicenza: program and tips

COSMOFOOD 2019: This year will be the seventh edition of Cosmofood , the Triveneto Fair dedicated to excellence in the food and beverage sector, the contract, food and beverage service, sales retail and technology.

It will be held at the Vicenza Fair, via dell’Orfiereria, 16.

Do you want to penetrate on new markets? Development of commercial networks? Get important messages? Get us from 9 to 13 November 2019

The fair is open to the public and to a sought-after group of national and international sector operators.
Thanks to this meeting, exhibitors will be able to get orders, business contacts and get acquainted.

To display, you will need to complete the application form which will then be evaluated and in a short time if the company meets the quality requirements.

Do you want to motivate yourself to go? Click on this article to understand the importance of a visit to Cosmofood.

Cosmofood 2019 Programs

FOOD LOVE CHILD – PAD. 1

Saturday 9 and Sunday 10 November from 9:30 to 21:00

Monday, 11 and Tuesday, 12 November from 9:30 to 18:30

PROFESSIONAL OPERATOR AREA – PAD. 7:

DIELEZA 10, Monday, November 11, 12 November from 9:30 to 18:30

WEDNESDAY 13 NOVEMBER, from 9.30 am to 5.30 pm

INPUT

Free admission after enrollment for sector operators

New: Free admission for food lovers

GOOD ENTRY FOR 10 YEARS OLD AND DISABLED WITH A LEADER

Travel Tips

Vicenza is a small town between Verona and Padua. It can be reached by train and car. There are no airports.
The fair is well connected to the city center, just take the tram n.12 from Viale Roma, in front of the station.

For accommodation, I suggest you asking for a room in Air Bnb
With just over 20 euros per person, you will be just a few miles from the fair trade area.
The closest municipalities to the place of interest are: Vicenza, Altavilla Vicentina (where slow regional trains stop) and Creazzo.

Food cost calculation: what is it and what is it for?

Here is the guide for bars, pizzerias, restaurants, pubs and pastry shops. The Food Cost is the cost of the dish, that is the sum of the costs of the raw materials that form a dish.

For example, the Food Cost of a margherita pizza will be given by the sum of the cost of the dough “ball”, the tomato sauce, the mozzarella and the basil.

Usually, the value is expressed as a percentage of the sale price.

Because it is important?

Most restaurateurs in Italy do NOT calculate the food costs of their dishes.

Some have “a vague idea” of how much the ingredients cost in the whole, others have realized two accounts “in mind”, others still had an estimate,
But the worrying fact is that they have never seriously applied – with their kitchen staff, calculator, scale and Excel sheet – to calculate their Food Costs.

It is a disconcerting truth because food cost is an important fact for making corporate choices.
Imagine if a shoemaker didn’t know the cost of raw materials to build a pair of shoes!
Would it be a problem to determine the selling price per pair, or not?

So, restaurateurs and beautiful company, you have the power to earn more!
Let’s learn together how to calculate the food cost!

How to calculate the food cost

Let’s start with a distinction: the food cost can be preventive or consultative. So we can control both the purchases of the future, which are used to determine the right selling price, and the purchases of the past, to try to contain costs and correct the waste.

The definitive formula for calculating the food cost would be: “Net cost of food goods / Adjusted revenues” * 100.
Clearly in the revenues we must also consider the meals of the employees.
Once this percentage is obtained, we can determine the selling price thanks to a coefficient. It is calculated as follows: “100 / absolute value of food cost”. Once the result is obtained, simply multiply it by the total cost of a dish to get a target price.

In reality the food cost is an analysis that contains various indicators, so we must not only consider the costs of raw materials, but also:

  • other variable costs
  • cost of labor
  • overhead costs
  • profit share

For example, there is a quality / price indicator that consists of two intermediate steps.
The first is to determine the average price charged to customers through the formula “Total sales / Nr. Dishes served ”.
The second is the calculation of the average price offered by the restaurant, with the formula “Sum of prices of all courses / Nr. of the dishes that make up the menu ”. Finally, we take the two results obtained and relate to each other to obtain the “quality / price” ratio: “Average price charged to customers / Average price offered by the local”.

If such the value of this formula is between 0.9 and 1 it means that there is a balance between the offer of the venue and the choice (or expectation) of the clientele.

A result lower than 0.9 indicates that our customers are moving towards lower prices, and finally a result higher than 1 makes us understand that customers generally choose the most expensive dishes, which show a balance between the quality of the food and the its price.

What is a static oven?

Static oven: What is the difference compared to a ventilated oven? What are its advantages? If I have a bar, a restaurant, a brewery or a pizzeria, which one should I use?
Let’s examine in detail:

Definition


The static oven cooks mainly by conduction and radiation.
The baking chamber of the static oven is heated on the top (top) and on the cooking base (floor). On the static oven you can bake pizza and bread directly on the refractory or baking tray top.

Static oven: Differences from the ventilated oven

Heat propagation
The static mode is the most traditional form of cooking, similar to that of ancient ovens that received heat from fires placed inside the cooking chamber.

The electric heaters allow the oven to heat up and the food cooks in an oriented way: the parts of the food placed near the heat sources will cook first.
In static mode, the oven heats slowly, allowing you to manage optimal cooking even on the inside of our dishes.

With the static oven it is advisable to always remove the drip pan, because it would prevent the correct diffusion of heat and, consequently, the right cooking of the food.

The ventilated mode has spread thanks to the introduction of electric ovens, in which a fan spreads the heat produced by the resistances in a uniform manner, shortening the cooking time.

Static oven: Suitable dishes

The great advantage of the static oven lies in its versatility: it is adaptable to all types of products.

On this type of oven it is possible to cook dough in a pan, both savory and sweet, but also gastronomy products.
Static cooking is slower and less uniform, but less intense. Therefore it is perfect for all leavened preparations that require a delicate and less aggressive cooking, which allows bread, pizzas and desserts to continue growing while completing the cooking of the inside.
Also ideal for sponge cake and meringues.

On the other hand, the fast timing of the ventilated oven makes it suitable for dishes that should have a surface crust and a soft interior, because it cooks by convention, reaching every corner of the oven.
Some examples are: baked pasta, such as lasagne, roasts, baked fish, au gratin vegetables and desserts with a tender heart.

The temperatures
In general, a difference of at least 20 ° C must be considered between static and ventilated cooking.
Usually the maximum temperature used in a ventilated oven is 150 °. On the contrary, the static oven can reach up to 220 ° or more.

And if we don’t have the oven we need?

If you only have an oven without a fan and your recipe requires ventilated mode, you can increase the recommended temperature by 20 ° C keeping the same cooking time.

In the same way, if you only have a ventilated oven and you have to prepare a sponge cake, you will have to cook it for the same time but bringing the temperature from 180 ° C to 160 ° C.

A useful trick to cook a leaven is to brush the surface of the product with milk, beaten egg or melted butter, in order to delay the creation of the crust that would block growth.

A river of Michelin Stars and several restaurants in Italy and around the world: interview with Chef Enrico Bartolini

In the world of cooking is constantly growing and in Italy more and more chefs have conquered the palates of the Michelin Guide critics. Precisely for this reason, today we are pleased to share with you the interview that the multi-starred chef Enrico Bartolini has released to us.

Where did your passion for cooking come from?
I started as a child. I was passionate about many things, especially the craft ones. I always attended the kitchen constantly and today I feel like a real fan.

What was your professional path?
After hotel school, the first internship in London. Later I stayed in Paris for a few years. In Italy I worked closely with Massimiliano Alajmo. Finally, I opened Le Robinie. Star in 2009, then Devero two stars in 2013 e. from 2016 the current news.

You have received several Michelin Stars. What is appreciated most about your work to be so successful?
Success equals the pleasure guests have at the table. We must find the balance between our proposal and the cultural typology of the clientele. Generosity and capacity for expression require an extraordinary sensitivity that an entire team must express.

You have several restaurants, both in Italy and abroad. Will there be other new openings in the future?
In the future, we must first improve the restaurants we have already been opened, and then there will undoubtedly be new opportunities that will be conducted if we have the right people around at the right time.

What feelings do you feel in receiving so many awards?
It is a great emotion. The awards are needed to have authoritative confirmations on the work, after which, they must be confirmed every day continuing to seek the upgrade of their abilities.

In terms of technology and restaurant management, in your opinion, what can not miss?
A restaurant is made up of many details, nothing can be missing. The funny thing is that sometimes the restaurants that miss something are the biggest hit.

Enrico Bartolini, born in 1979, reaches four Michelin Stars over the same year. It boasts 5 restaurants in Italy and 2 in the world. The most important is the MUDEC Restaurant, located on the third floor of the Museo delle Culture in Milan.

A curriculum of all success in his path and we do nothing but wish him much more and we thank him warmly for giving us the opportunity to be able to exchange a few words.

How to determine the price of food and drink

The calculation of the food cost and the measurement of food and drink sales prices can be traced back to the sum of the following elements:

  • cost of raw materials
  • other variable costs
  • cost of labor
  • overhead costs
  • profit share.

To carry out this operation accurately, it is necessary to introduce other concepts, those related to the passive cost of goods and the first cost of the dish, as indicated by the accounting manuals in the catering sector. The first cost of the dish is that of the recipe (cost of the quantities and ingredients used). Determining the number of portions of a recipe and dividing the costs for them allows us to obtain the first cost of the dish. The passive cost of goods is instead calculated in relation to the purchase of the goods necessary for the realization of a recipe. In other words, it refers to every material, every ingredient and consequently also as the sum of all the materials.

The time variable
The correct calculation of the food cost must also take into account the time: the analysis period is generally the month, the quarter, or the year. Furthermore, the meals offered by the entrepreneur and those consumed by the employees must be counted, because in this way the net cost of the purchases of materials of the period is obtained.

The definitive formula for calculating the food cost thus becomes the following: “Net cost of food goods / Adjusted revenues” * 100 (Adjusted revenues are obtained by taking into consideration the meals offered by the entrepreneur and the cost of meals consumed by employees, because the related cost must be recovered with sales). Once the food cost is obtained, it is necessary to proceed with the so-called “factor method”, which consists in multiplying the cost of the raw materials by a coefficient, in order to obtain the selling price of each menu item. How to do? To have the coefficient we will have to:

  • set to 100 the selling price of what we want to offer to customers
  • divide the selling price for the food cost percentage calculated as previously seen
  • then “100 / Food Cost” (eg 100/40 = 2.50), with food costing 40%.

The value obtained is the coefficient which, multiplied by the cost of a dish, will give us the “indicative selling price”, because the choice of the selling price of a dish also depends on the analysis of the quantity sold and its margin, but also of the overall margins of all the commercial activity.

Food Cost: other economic indicators
There are also other indicators that can help a restaurant chief to keep an eye on the performance of his business, such as the quality / price ratio, which is important because it allows to establish the type of consumption preferred by his customers. To accurately calculate this indicator you need two intermediate steps: the first is to determine the average price charged to customers through the formula “Total sales / Nr. Dishes served ”. The second is the calculation of the average price offered by the restaurant, with the formula “Sum of prices of all courses / Nr. of the dishes that make up the menu ”. Finally, we take the two results obtained and relate to each other to obtain the “quality / price” ratio: “Average price charged to customers / Average price offered by the local”. If such the value of this formula is between 0.9 and 1 it means that there is a balance between the offer of the venue and the choice (or expectation) of the clientele.

A result lower than 0.9 indicates that our customers are moving towards lower prices, and finally a result higher than 1 makes us understand that customers generally choose the most expensive dishes, which show a balance between the quality of the food and the its price.

Cost of goods, labor costs, revenues, meals offered, “quality / price” ratio: so many elements that could make the calculation of the food cost seem extremely complicated but, in reality, once acquired a certain confidence with the material, are strategic for the success of a restaurant.

TABLE WITH BREATHTAKING VIEW ON THE SEA OF PUGLIA

Il Trabucco, Peschici
The trabucco is an ancient fishing machine typical of the Gargano, Molise and Abruzzo coasts. Several survived and more than one turned into a restaurant. The view is amazing, the food is caught at the moment. It is eaten raw and local, simple but effective like the breathtaking sunsets that can be enjoyed from these rocks. The aperitif before dinner is highly recommended: the sun setting over the sea is best dealt with a glass of bubbles in hand. The winery has only Apulian wines.

Il Capriccio, Vieste
Overlooking the Vieste tourist port, it also offers an ‘à la carte’ menu for only 60 euros. Also highly recommended to Michelin inspectors.

Le Lampare al Fortino, Trani
On the most beautiful promenade of Trani there is one of the most enchanting restaurants ever seen, a church from 1200 overlooking the harbor in front of the Cathedral.

Gallo restaurant, Trani
A small romantic terrace in the middle of the promenade, a dozen tables Time, the beauty of the promenade and a series of dishes that will be planted in the memory, like the beat of raw mackerel that gives two tracks to a lot of more noble fish, or revisited potatoes and mussels rice.

The Terrace of the Grande Albergo delle Nazioni, Bari
For the people of Bari it is the “transatlantic”, for all the others a semi-unknown hotel. Designed in 1932 as a representative palace and inaugurated in 1935 on the occasion of the VII edition of the Fiera del Levante, the Grande Albergo delle Nazioni was declared a historical heritage by the Ministry for Cultural Heritage.

Ristorante da Tuccino, Polignano
It is the restaurant that Nettuno would like to open or, if you prefer, the restaurant that taught Italians how to eat raw fish. The filleting techniques are the envy of the Japanese and the raw material arrives every morning from the boats anchored in front of the restaurant. In addition to the local catch there is a wide selection of wild salmon and five types of oysters to choose from.

Grotta Palazzese, Polignano
The restaurant in the cave on the sea is present in the first places in practically all the international rankings, whether we talk about “most romantic” or “amazing” or “exotic”.

La Peschiera Resort, Monopoli
One of the most beautiful beaches of Puglia is near Monopoli, it is called Capitolo and here is one of the most beautiful 5-star resorts in the region. We have lunch and dinner “in” the sea, wear something elegant and dream: sometimes a little bit of luxury does not hurt.

Aqua Restaurant, Le Dune Resort, Porto Cesareo
In the breaks between one bathroom and another in the marine reserve, treat yourself to a lunch on the terrace of the Resort. Fish accompanied by a service and a view as not often seen. Thick cellar, with lots of Salento in all the sauces, of course.

Nonno Mimì, Torre Lapillo
In the fry shop immersed in the myrtle bushes, order Grandpa Mimì a VERA fry, a beer and sit on the rock with your feet in the most crystal clear water. A paradise will cost you only € 10.

New update for Ristomanager: let’s move on to the 2018r2 version

In these hours we have released the new update for Ristomanager 2018r2. On this occasion we have fixed bugs on the security of Android handhelds, so if you are using tablets / phones with Android update from PlayStore.

In the new release there is the possibility of configuring the timeout on the server (disconnection time) of the PDAs, as evidenced by the apposity screen: this setting is useful for those who have delays on their local LAN network.

We also want to announce a great news: we have developed a new Ristomanager License for small catering activities

Ristomanager Light!

In the Light version you will have the possibility to use the software without any time limit, but with a maximum of 1000 orders generated both by the table management and by the fast cash desk.

In Ristomanager Light you will have the possibility to use only 1 room and to connect only 1 handheld.

The cost of the Light license is 100 euros Una Tantum and has no annual renewal obligation. Once the 1000 orders have been completed, you can repurchase another Lite license and use another 1000 orders or upgrade to a higher license such as Professional or Advanced.

Pizza recipes for the estate: light pizzas, marinated and with vegetables.

Summer pizzas: the best pizza recipes for the estate

The pizza is not affected by the climate, you know, but despite the unchanged passion of millions of Italians and not, during the summer are recommended pizzas full of fresh ingredients and light, perfect for a climate so “hot”!
For those whose accompany it with an iced drink, in fact, maybe a diavola with spicy pepper and salami for lunch can be fine … but in general the pizzerias’ menus tend to offer light novelties on the summer pizza, which are popular in the kitchen of the masters pizzaioli, both among those who do it at home, maybe after a pizza-maker course.

Seasonal ingredients for summer pizza

The condiments in the pizzeria can always be the same, if you think of the classic mozzarella, but also “rotate” according to the season, for those who follow a menu that in turn follows the climate cycles, perhaps with organic ingredients or local products for pizza.

In the summer heat evenings, therefore, can easily be found on the table suitable for the pizzas with ingredients added raw on pizzas with white bases, to give a fresh taste to the palate and make  the pizza in a rich way even in summer!
Fresh and colorful pizzas will require grilled vegetables, cherry tomatoes, olives, fish, light cheeses such as stracchino and cured meats not too fat, such as bresaola or raw ham.

Among the summer pizzas to try, some seem very fanciful for home-made recipes as well as to be ordered in pizzerias – whether they are round or sliced ​​pizzas.

Rocket and parmesan pizza
Pizza onion and zucchini
Pizza with rocket and stracchino cheese
Pizza with grilled vegetables
“Tricolor” pizza with cherry tomatoes, buffalo and basil
Pizza with cherry tomatoes and Taggiasca olives
Pizza with tomatoes, oregano and buffalo raw “stracciata”
Pizza with cooked fiordilatte, stracciatella pugliese, raw or cooked ham
Pizza with burrata, dried tomatoes and pepper
Pizza with sliced ​​figs
Pizza with cooked sliced ​​figs, fiordilatte and raw ham
Pizza with mozzarella and Gaeta olives, dressed with Greek feta, spinach and oregano
Cold stuffed pizza with squacquerone, rocket and bresaola
Pizza with Genoese pesto, seasoned with seasoned pecorino cheese
Pizza with buffalo ricotta and olives
Pizza with zucchini, dressed with swordfish and pecorino carpaccio.
Pizza with mozzarella, potatoes, seasoned with cod carpaccio
Pizza with strips of smoked salmon and yogurt
Pizza with salmon and rocket
Pizza with salmon and Greek feta
Tuna and onion pizza.

The suggestion of these summer recipes comes from a tradition such as that of pizza and figs, for example, or from creativity given by cooking with mozzarella and vegetables, on which it is  seasoned with a “to dust” ingredient.
Many star-studded pizzas also offer mixtures of wholemeal flour or soy, to lighten even the dough, or to harmonize the base of the pizza with different flavors from the traditional ones. Among the most innovative recipes, those with grated fresh lemon on vegetables and anchovies, to create summer notes on pizzas and  to be revisited, such as those that include carrots, zucchini, onions, zucchini flowers and even a sweet raisin.

For lovers of pizza with hot peppers, they can be enjoyed well on cheeses such as provola and aubergines, but they are really suitable for all seasons, except in the summer they can be refreshed with celery, olives and cherry tomatoes. Some recipes, then, include the use of pistachio grains  together with basil and oregano, creates a mix of intense flavors but not too enveloping as in winter pizzas.

Pizza and figs with ham, a must of the summer

Very famous in Rome and in the central south, this pizza has however become a typical summer specialty. If at one time it was mainly present in September, today at the center of the summer it is found in many pizzeria menus, ready to be tasted.
The ingredients are simple but create a fresh and unique taste, which can also be enriched with other nuances of taste, in particular with the ham that goes well with the taste of very ripe figs or with the crescenza, fresh cheese ideal for seasoning this pizza.

Pizza with mozzarella, stracciatella pugliese and ham

Even this pizza is often seen, ready to be enjoyed with its load of intense taste and flavors that are optimal in a summer evening. It is prepared with the fiordilatte out of cooking, and then garnish with the stracciatella di bufala pugliese and the ham, which can be cooked or raw.
Stracciatella is practically the inner part of the burrata, the most tasty part that can season pizza with a strong taste. It is used to make the fresh cream and the buffalo mozzarella. Better still if stracciatella derives from the milk cream, the fattest part obtained from fresh milk by spontaneous surfacing during the resting phase.
It will not be a “light” pizza but this is definitely a variant that in the summer is tempting for many!

Pizza with salmon, yogurt and chives

It starts from the base of the pizza to add this second course, the salmon with yogurt sauce and chives, which is light and tasty in the variant with smoked salmon. The Greek yogurt sauce is flavored with chives and lemon (as already said great summer protagonist), then combined with salmon, divided into strips.
A light and nutritious summer pizza, which can have as an alternative pizza with salmon, ricotta and spinach!

The variant with the Greek feta, continues the tradition of combining a fresh cheese with this fish, which is suitable for a nutritious but light diet, for those wishing to taste the flavor of the fish without renouncing the base of the pizza and the garnish with the cheeses.

Among the pizzas with pesto, however, in addition to the Genoese, there are variants with Sicilian pesto or with zucchini pesto, which is accompanied by raw ham.

For those who love pumpkin flowers and can not give up the cold cuts, you can add mozzarella a beautiful flower and a few slices of salami, alternatively the ricotta cheese or cheeses with a decided tone, which contrast the sweetness of the pumpkin flowers.

Of summer pizzas, in the end, those who have more more than prepare … for every taste, as always once at the table, there will be creativity and skill of the pizza chef to advise us!

What is public catering with direct administering

One of the most important line of work, one of the most debated too, is without any doubt catering. There is a large number of people that dream to work or to invest in this sector.

Knowing what is public catering with direct administering can be fundamental  for those who shows interest in this fascinating and multi-colored world.

It’s no coincidence that when people decide to start a catering business such as bar or whatever plans to adminsitrate food and drinks, they attend a qualifying training course in order to learn everything about this topic.

This kind of courses are named SAB, back in the days their name was REC courses (Italian acronym for Registro Esercenti Commercio).  There are many of them but they are a really sought-after courses in almost every region. The difference between each one can be cost, circumstances and the different type of business but somehow they range the same subjects, from legislation to hygiene and heath.

Moreover they deal with catering techniques, safety work standards and all kind of marketing strategies that have been planned until nowadays. Obviously courses have to be organized by certified authorities that possess the requisites established by the region where they operate.

In the next paragraph we will discuss about who has to attend qualifying training courses, which are the criteria used to avoid their compulsoriness and later on we will understand  precisely what is public catering with direct administering.

When food and drinks training courses are compulsory?

As we earlier said, who decides to step up his game in catering or in a food and drink business, has to attend SAB courses provided by his region. There are some exception, that let you avoid to attend this courses.

Indeed, if the person concerned has a 5 year professional experience in a business that serves food and drinks he won’t have to register to or attend any course.

The same thing is valid in the case the person possess a university qualification or a high school or three-year diploma related to the business he is going to start. Last but not least if you are already register in “ registro esercenti” you are exonerated too.

It’s important to remember that who has to attend a SAB course, needs to pass the exam with a positive result in order to be authorized, and he has to do it following the ruels and fulfilling the minimum amount of hours established by the authorities.

Surfing the internet you can find websites that offers online courses. They allows the student to attend classes and prepare the exam comfortably from his own house

It’s important to verify that the authorities and websites that offer the courses possess all the certification and requirements that allow them to release a valid certificate.

What is administration of food and drinks?

It’ defined administration of food and drinks the type of business related to the trade, distribution, and consumption of food in a public space or building. The definition is valid also for vending machines.

One of the things that defines the concept of administration is whether or not there are employees and there is a waiting service in the commercial activity.

In case of the employees take care of the customers but there is no waiting service, we can’t talk about food administration. An example could be buying something in a market, but also in an ice cream store, a deli or a shawarma stand.

In this cases the definition is retail trade activity because the food is purchased and paid without waiting service.

What are the characteristics of administration activities?

There are various characteristics and requirement that identify an administration activity. First of all, as concerned their location there are no limitations about where to start one, with the exception of municipal regulations.

Moreover they have to be monitored with ease and to observe the ministerial decree issued in December 92 that established the monitoring criteria about public administration activities.

This criteria differs on the bases of whether the activity is opened to the public or only to a small amount of people. Food administration activities, defined as “unique type”, must follow hygiene and health rules.

This activities have the possibility to offer a takeaway service for food and drinks that they sell without any further authorization. In the end we remember you that there aren’t laws that prevent a joint exercise between different type of activities, even thought there are different owners. The problem about this is that some standars, such as surveillance provisions, make it an unacceptable way.

Restaurant : what are the future trends?

The restaurant is undoubtedly one of the working sectors that works best in Italy and the motivations are simple enough to understand. In our country, first of all there is a great interest around food as our cuisine is one of the most famous and appreciated in the world and has a great history and tradition behind it.

Even the many television broadcasts focused on the kitchen like Masterchef, have contributed to accentuate the interest in a world so different and so fascinating.

Furthermore, another aspect must not be neglected, namely that of conviviality. For many people, therefore, eating together becomes an opportunity to establish new relationships or to cultivate friendships. But food can sometimes also be an opportunity to start new and profitable professional collaborations, taking advantage of the climate of harmony and friendship that is created among people in front of a tasty dish.

According to some statistics, Italy is one of the countries in Europe where we eat more away from home for many different reasons. For example, especially in the South, it is a well-established tradition to organize family gatherings to celebrate birthdays, anniversaries or other occasions, eating out in places such as agritourisms, trattorias or restaurants that are characteristic of the place.

Restaurant is therefore one of the sectors in which entrepreneurs are more motivated to invest, despite the economic crisis and the tax conditions that, as we know, in our country are not favorable and that usually have the power to discourage anyone who wants to get in touch discussion as a freelancer.

In this article we are going to discover together what are the future trends in the field of Restaurants a topic that is of great interest both for those who love cooking and for those who have the dream of setting up their own business and want to understand what to point from the point of view of marketing.

Catering: the spread of street food

In the last 5 10 years a trend that is spreading like an oil stain is definitely linked to the street food that has  main characteristics: the speed with which you cook food and the fact that you consume in the street.

The foods are varied and range from tortillas, sandwiches, chips or even international stuff and this formula like about 30 million Italians because you can eat while you are walking with family or friends and at reasonable prices. It also gives the opportunity to know foods related to the place where you live or a place where you are on vacation.

Every year more and more shows dedicated to street food are organized and for this reason the most popular products are usually local ones to the detriment of food coming from abroad. But sometimes unfortunately the quality of food is very low and that’s why we often talk about junk food.

What is certain is that from the point of view of the business, it is a market that is increasingly gaining ground in our country and demonstration of this was born in 2008 the Italian Street Food Association, which has the function to bring together the best of craftsmanship of taste in Italy and training and information around the theme of street food and its traditions.

In 2012, thanks to the publishing house specialized in Lonely Planet travels, the first guide to the best street food in the world was born and the year after an Italian version was also released by Gambero Rosso, which soon became an App.

Finally, it is good to emphasize that for those who have a traditional activity, street food can represent a winning promotional idea, to be proposed perhaps during some important event or city review.

Fashion and the diffusion of vegan and vegetarian cuisine

According to the Eurispes data this year about 8 percent of Italians have chosen not to eat more meat and to embrace the vegetarian diet and between these more or less 1/3 has then moved on to the vegan cuisine and then in addition to giving up meat and fish, does not consume meat derivatives.

The increase in this phenomenon has various reasons ranging from the ethical factor to the food, both important for those who make a choice that is not easy. All this has obviously also affected those who work in the catering sector, as they had to adapt to a request for dishes different from those that are typical dishes of Mediterranean cuisine.

The change has been slow and has caused some practical problems for vegetarians and vegans, who have often found themselves in situations of discomfort, when they could have dinner with friends or family and could not find the food suitable for their food journey.

Things are significantly changing and a virtuous circle has been created that has led in recent years to an ever-increasing presence of premises dedicated to vegans throughout Italy: shops, trattorias, bars dedicated to smoothies and extracts, but also gourmet restaurants and haute cuisine.

But now also many local vegans that do not have a vegan or vegetarian offer some vegan dishes and have a part of their menu dedicated to alternative cuisine, to the delight of some chefs who can get crazy in experimenting with new things.

The weight of oriental cuisine in catering

In Italy we have the great fortune to have one of the best kitchens in the world and one of the most envied by many European countries. In fact, dishes such as pasta or pizza are loved everywhere and many Italian entrepreneurs have over the years positively invested abroad opening up Italian restaurants and bars, which are frequented by both Italians and locals.

A nice thing about Italian cuisine is that it is very varied and different, depending on the region where it is located. But to the great defect of our country, until a few years ago, was to be very closed towards of oriental food.

Things have luckily changed and more and more people are passionate about the oriental cuisine that is very varied, tasty and refined. As a consequence of this, many Japanese, Chinese and Thai restaurants were born, but above all, many sushi bars were born more or less throughout Italy.

Some of these rooms offer lower quality products and formulas such as the famous all you can eat that allows you to eat little and focusing on quantity, while other oriental and ethnic restaurants are definitely more expensive but at the same time more varied and refined .

Conclusions

The trend of restaurants in the coming years, as we have seen in this article, will move in two directions: on the one hand there will be a continuous re-evaluation of the tradition of Mediterranean cuisine, which has been part of our culinary culture for many years and can not be abandoned, but it needs to continually renew itself.

But on the other hand it will be important to open up to new worlds, such as that of oriental and ethnic cuisine and vegan and vegetarian dishes, with a view to integrating two very different traditions, but which can find points of contact and offer alternatives to those who love to change and experiment continuously.

Moreover, many entrepreneurs will have the opportunity to invest and obtain good results both from the point of view of credibility and of the business.