Italians are increasingly opting for other types of cuisines than their own. The improving economic climate and a rising interest in different types of food are benefiting the wider foodservice industry, but particularly full-service restaurants offering ethnic cuisines.
It is also anticipated that over the forecast period natural, organic, sustainable and clean foods will no longer be in demand only among a niche group of consumers but the wider public. In fact, Italians are expected to pay increasing attention not only to their own health but also that of the planet, partly in response to ever busier and more stressful modern lifestyles.
Outlets such as butchers, fishmongers and cheese stores with an integrated restaurant are expected to further gain ground over the forecast period, while at the same time it is likely that Italians will seek to reduce their consumption of meat and increase their intake of fruit and vegetables. Over the coming years combining retail outlets with foodservice could become widely used as a way for operators to diversify and expand their offer, while at the same time providing convenience to consumers and a more interesting alternative to traditional full- service restaurants.
Over the forecast period it is expected that an increasing number of full-service restaurants will resemble private homes, featuring intimate spaces and few seats, while also offering flexible opening hours and different types of menus, for example no permanent menu but a daily selection of dishes depending on the season. One such example is Casa Matilda in Milan, which resembles a Mediterranean house and uses regional ingredients in its main dishes.
Pizza remains hugely popular in Italy and is expected to further benefit from UNESCO having awarded world heritage status to the Naples art of pizza-making in December 2017. Over the forecast period gourmet pizzas are anticipated to see a further rise in popularity.
Chefs are becoming increasingly well-known by the public, largely thanks to the many cookery shows on television which feature both professional and amateur chefs. As a result, operators are expected to increasingly invite different professional chefs to cook in their restaurants as a way to attract more consumers and offer them something different.
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This industry report originates from Passport, our Consumer Foodservice market research database.