Contemporary Food Service

Contemporary catering. There seems to be a huge distance between the culinary world of television, movies and big magazines and real life. All the research and experimentation to obtain new recipes and combinations of raw materials does not seem to be confirmed by the majority of Italian restaurants. Perhaps restaurant chefs are too tired of the drastic changes they are going through and don't have the time or willingness to innovate on a variety of products. So while most restaurants continue to offer tried-and-tested dishes, they lack original freshness.

Contemporary catering

There seems to be a huge distance between the culinary world of television, movies and big magazines and real life. All the research and experimentation to obtain new recipes and combinations of raw materials does not seem to be confirmed by the majority of Italian restaurants. Perhaps restaurant chefs are too tired of the drastic changes they are going through and don't have the time or willingness to innovate on a variety of products. So while most restaurants continue to offer tried-and-tested dishes, they lack original freshness.

Contemporary dining

Contemporary catering

On the other hand, activities related to festivals and food and wine tastings have become more frequent, especially in the summer period. It is unfortunate that these events are sometimes outdated and have the purpose of raising funds for the community or to finance religious activities or sponsored festivals. The idea of the festival was originally to offer local cuisine or typical products not found everywhere. Very often today, disarmingly clichéd parties are organized with raw materials purchased from various discount stores.

Some Italian restaurant industries are today in crisis, so new formulas are being developed to move without falling. The aperitif is the last chance to cover the cost of a meal at a restaurant. The policy of many restaurants is to eat fast, minimally and cheaply at lunch, with more varied offerings and higher prices in the evening. But the crisis is also hitting the pockets of the so-called middle class, who only a few years ago could have lived a less miserable life. Here you can refresh yourself with low-quality food from the buffet via aperitif and serve it together with drinks at affordable prices.

How contemporary catering works

Contemporary catering

If you add to this the opportunity to enjoy an afternoon dance, potential users will find your offer very interesting.

Contemporary dining
While many restaurants struggle to move forward, it's clear that traditional Italian dining continues today, especially when you consider that many only stay open on weekends. All this excitement and the quality and convenience of satisfying the numerous requests of our customers lead to the birth of new customer acquisition initiatives. Some of them are real and some are just marketing work.

Great attention is necessary to unlock the different initiatives that the restaurant brings to the market every day (themed evenings, dinners combined with cultural events, social fundraising initiatives, etc.). They do not always offer notable culinary opportunities.

Contemporary catering
restaurant table True professionalism is based on the products of poor cuisine, which favors quality cuisine, especially in times of crisis, but with raw products such as cereals, legumes, oily fish, etc., and many spices, aromatic herbs and condiments. You can diversify the taste of dishes in an infinitely interesting way.

This requires great expertise and creativity in finding new combinations of flavor and aroma.Passion for cooking can lead to the “right” solution to satisfy customers' tastes and the restaurant manager's portfolio.
Rather, they must risk failure by excessively increasing administrative costs and underestimating quality to lower taste or increase the price.

Contemporary post-covid restaurant trends

Contemporary catering

Even with the same ingredients and preparation, not all dishes are created equal. Everyone has their own story. There is a consolidated awareness of a “special cuisine” that awakens and rewards the preciousness of waiting. Since each dish is made from scratch, each ingredient is passionately selected to offer customers a unique taste, a special atmosphere and an adventurous combination like never before in a trend that is no longer limited to multi-star restaurants.

Visual stimuli have been shown to influence taste perception. Many new venues nominated for the 2021 Folk Restaurant Awards seem to know this well, with particular attention to not only the setting, but also the lighting and background music. Comfortable retro-style velvet armchairs are omnipresent, contrasting with the industrial-inspired architecture with exposed brick, barrel vaults and always outlined by soft, soft and warm lighting. Finally, open kitchens and brigades are becoming increasingly popular and appreciated, with more plants and green spots on the walls and ceiling.

Eastern and Western, sweet and sour pork, traditional ethnic cuisine, Italian cuisine with original suggestions and influences from other countries. Again, an unusual combination of meat/fish and shellfish/game with a mix of pollution and quality to offer a new and surprising experience.

News Contemporary catering

This is not a new thing, but a response to the growing market demand and conscious consumers looking for genuine foods. Sustainable kitchens that dispose of waste are also gaining importance and attention.
Each new opening has its own unique style, a unique identity and a unique story, and the Folk Restaurant Awards aim to attract more and more customers to these new restaurants and to stimulate new restaurant businesses and make them famous.

A mix of satisfaction and research for the visitor, perhaps using Eastern or Nordic cooking and preservation techniques. It is a phenomenon with many variations that always try to bring everyone closer to haute cuisine in the name of quality and fun.

In the last two years, QR code menus have become one of the safest solutions (to limit the spread of the pandemic) and are used in stores, restaurants and hotels. According to MobileIron's semi-annual survey, in 2020, 86% of respondents scanned a QR code, meaning this will increase from 9% to 14% in 2021. And they believe 46% have admitted that it is safe to use this code even within the food industry.

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