Renewed vitality in the catering sector: HostMilano: the appointment that brings you the very latest trends in cuisine, training and consumer habits
Milan, 20 October 2017- Cuisine in its every form is the key protagonist of the HostMilano tradeshow: from the latest food novelties and innovations in the food equipment sector, to new processing and preservation techniques, right the way through to all there is to know about the latest trends. In an era when the catering world is changing skin and experiencing a new renaissance, that also lives side-by-side with new consumer lifestyle habits and technologies, HostMilano 2017 returns to the Fiera Milano Rho expo centre from the 20th-24th October, providing visitors with a snapshot of what the catering world will look like in the years to come. With B2B appointments, meeting with the top chefs of the moment and updates on the trends in this constantly evolving world, the macro-area dedicated to Foodservice Equipment with Bread Pizza Pasta has seen a rise in exhibitors of 43.4%. In fact, at HostMilano, there will not only be all the most important Italian and overseas companies, but there will also be qualified hosted buyers who will not only find the very best international products amidst the halls of the tradeshow, but also everything that is a synonym of ‘Made in Italy’ quality and innovation.
FIPE: 39-million Italians ate out in 2016
Italians are increasingly eating out, so much so, that over a third of family expenditure (approx. 35%, equivalent to 75 billion euros) is spent on dining out. The figures that emerged from the “Catering, luxury and territory: Drivers of the Italian way of living” survey (promoted by HostMilano and conducted by Magda Antonioli Corigliano, Director of the Masters in the Tourism Economics of the Bocconi University and Sara Bricchi, Researcher Met Bocconi), speaks of a sector that has started to grow again over the past three years and has led (FIPE 2016 data) to an increase in catering companies, which now exceed the 325-thousand mark. Italy has the highest density of catering companies in the world, 53.1% of which are restaurants, but also include mobile street food services. In fact, according to the FIPE 2016 Catering Survey, the number ofItalians that ate out last year has reached 39 million; 34 million of which regularly eat out during the working day (for five million this is a regular habit), whereas just under two million people eat out at least three times a week. But these positive signals for the catering industry are also arriving from the Italian segment. According to recent date from ANIMA-Assofoodtec, in 2016 the sector registered a production value of 4.92billion euros(66% of which, for a total of 3.26 billion euros, comes from overseas); the 2017 forecasts also indicate a positive trend, with a production value of 5.1 billion euros and an increase in both production (+3.8%) and exports (+3.6%). With regard to the overseas market, the 2017 figures for the USA catering market (one of the target regions of the present HostMilano event) are looking better than originally expected, according to the National Restaurant Association. With an increase compared to the previous year for the entire industry, figures could reach 798.7 billion dollars (+4,3%), with growth in the table service-restaurant segment, where sales are forecast to reach 263 billion dollars, a 3.5% increase compared to 2016.
The catering of tomorrow: unique experiences, conviviality and sharing
As well as a consolidated business platform, HostMilano 2017 is also an observatory where the entire world discovers the professional catering trends of the new century. A significant result, especially when you consider how consumer behaviour has changed in recent years. While Millennials are now used to finding food from all over the world, at any time of the day or night, access to lunch and dinner has also become easier for the other categories of consumers: from home delivery (or even delivery to the office, park or station) to vending machines and airport supermarkets, not to mention the multiple facets that the seemingly simple act of eating entails. Natural, healthy options, but also food design (free rein is given to creativity in daringly coloured and weirdly shaped finger foods, that are transformed into tiny works of art, with the primary objective of being published and shared on social media) and hi-tech (with 3D food printers that can now produce pizzas and hamburgers in unusual shapes and will soon be personalised according to the nutritional requirements of the individual client). This is the new face of a world where – be it a restaurant, bar deli counter, fast-food chain or bakery – technological innovation and knowledge of new catering models has become an indispensable asset for sector professionals.
Besides, as highlighted by the Bocconi survey for HostMilano 2017, the very meaning of food has changed: from its primary nutritional function, today it has increasingly become a symbol of social status. Styles and choices that are reflected in “what” we eat and “how” we eat it, with healthy, vegetarian of fashionable options, which however don’t renounce on the pleasures of eating and conviviality. When eating out consumers are increasingly turning to technology. They use internet and social media to look up bar and restaurant reviews and choose where they want to eat, then there’s also the use of smartphones and the new online payment methods, not to mention the new food equipment technologies in the kitchen which allow for the creation of recipes that were once unthinkable, thanks to the hi-tech processing, preservation and cooking methods.
At the table: healthy or hi-tech, we’ve got all the essentials you need
The choice of “what” we eat and “how” we eat is part of our culture. Italian food, for example, has become an ambassador of the Italian way of life. But, for a few years now, food innovations have become very similar all over the Western world, paving the way – alongside tradition and authenticity labels that tell us the origins of what we eat – for healthy foods and vegetarian options (even better if organic), as well as other phenomenon like anti-waste campaigns or “from the field to the table” technologies; meat grown in laboratories, or food created by 3D printers. All trends, which not by chance, find themselves among the “essentials” on the tables styled by the prestigious American press, catering associations, supermarket chains and consultancy services. Basically, the world that professional operators will find at HostMilano is a world in constant evolution.
For the latest updates visit: www.host.fieramilano.it, @HostMilano, #Host2017.
Fiera Milano Press Office
Rosy Mazzanti - Simone Zavettieri
Flaviana Facchini -Public Relations