Digitization, ghost kitchens, reusable solutions and automation are the trends that are redefining food service, according to Bernd Rupprecht, Managing Director and Head of Sales&Market Development Catering for the German company B.PRO. “In the past two years, there has been a big focus on areas such as digitization. The new circumstances the hospitality industry has had to tackle have also led to new solutions and concepts,” Rupprecht says. “The digitization of control and documentation processes, for example, the automation of workflows, and the decentralisation of production facilities (as in the case of so-called ‘Ghost Kitchens’), but also sustainability aspects such as reusable systems are all topics that are shaping our industry today and which we, as a partner of the hospitality industry, are helping to create.”

More and more tasks that are physically demanding or monotonous are being automated, and quality assurance monitoring of logistics is becoming more digital. “This greatly reduces the workload of employees and frees up capacities for more challenging creative tasks.”

What are foreign markets looking for, and do they have needs that are different from your domestic market? “Every market has its specific nuances. Being active in many markets has proven to be very valuable for us. The lessons learned from different markets can often be transferred to other markets.”

What is your best-selling product and how does it help customers in their daily work? “Classics such as serving trolleys and high-quality containers. However, the development towards more digital solutions in food logistics is increasingly putting our networked products in the spotlight. Our new-generation food transport containers, for example, are optionally equipped with a special management system that enables our customers to digitize their hygiene, quality and process management systems, ensuring seamless documentation and control of food logistics.”

“Awareness of and attention to the sustainability of brands, regarding both construction methods and the product range continue to be a guiding principle that will hold its value over time. As a result there is a tendency to invest in new-generation technologies that reduce consumption and optimise processes. In the world of pizzas we are seeing the growing popularity of doughs with a high hydration percentage,” says Sara Spagnuolo, of the Marketing & Communications department at Zanolli.

As for the Italian market, the increase in energy bills and the uncertain geopolitical situation generally are creating a climate of caution on the investments front. “This is made up for to some extent by the frequent use that is being made of the range of bonuses and incentives that have been made available to the catering sector, and which are helping to keep the market active. We are seeing a preference for construction concerns who, like us, offer advanced technology and additional machinery that complement the ovens.”

The needs of the various countries on the foreign market are many and various. “In some countries the priority is technology and energy saving, while in others the focus is on simplicity of use and multi-purpose products. This is because many foodservice concerns need to be able to cook a wide variety of foods but do not have specially trained staff at their disposal. That is not generally the case in Italy. Foreign customers also care a lot about speed of delivery.”

The most widely-sold products are ventilated ovens for pastry items and modular ovens for pizzas and pastry, a practical, intuitive technology which, thanks to functions like programmed ‘power on’ features and the opportunity to set cooking times, make it possible both to rationalise consumption and cook different products simultaneously.

The Professional Catering macro area with Bakery, Pizza and Pasta is the beating heart of HostMilano, and it is here that the main international players and most innovative products and services are showcased. The next edition of HostMilano will be held at fieramilano Rho from 13 to 17 October 2023.