The Resurgence of Catering and the renewed focus on optimising consumption in the kitchen

Two figures need to be taken into account in order to analyse the current trends of the Italian catering industry.

The first was released by the Permanent Observatory of Confimprese last autumn, and reports a +18% growth in the sector compared to autumn 2020 as well as the renewed “passion” of Italians for dining out. Add to that the recent news, indicating that the Pandemic control measures might be loosening up, which will foster people’s confidence in going back to restaurants.

At the same time, in recent months, restaurateurs – like all companies in general – have had to tackle an increase in the price of electricity and gas, which certainly affects the financial management of their establishments. This situation has led several concerns all over Italy to take part in the #BlackOutDinner, an initiative launched by Sicilian restaurateur Andrea Graziano, and taken on by the Ambasciatori del Gusto association: for one night, on 27 January, hundreds of restaurateurs set up a “candle-lit” dinner for their guests, a silent form of protest also reported by the main trade journals, including COOK Corriere della sera.

Optimise the recovery? Yes you can

It is therefore clear that the upturn can be further supported, by finally reviewing the management priorities of each establishment, starting indeed from careful Consumption and energy sustainability.

GICO has always been attentive to that aspect when designing and building each individual kitchen, but this care is now more momentous than ever. Indeed, the appliances are built to ensure excellent performance, low energy consumption and long service life.

GICO means an investment for the future and tangible savings in the present, as already attested by hundreds of restaurateurs and chefs throughout Italy and around the world.

Who has already chosen a “low impact” professional kitchen

One chef who chose the optimised consumption offered by GICO is Carlo Cracco for his restaurant in Portofino, which opened last summer in the beautiful town protected by UNESCO, a heritage to be safeguarded at all costs.

Fully electric appliances are featured in the “Cracco Portofino” kitchen, connected to a special digital control system for consumption, which adapts according to the processing cycles, furthermore optimising the work peaks and inputs in the various “stations” and areas of the installation.

Energy optimisation and savings in consumption, therefore, with a careful eye to maintaining topmost performance in use.

This is an example that should be applied as a rule: at GICO we believe that the sustainability of any type of catering business, of any size, must necessarily come about through the careful management of energy consumption and all operating costs, with performance always at the top and a focus on the overall quality of the offer.

To find out about our products, their features and the focus on energy savings that inspires our day-to-day work, go to https://gico.it/prodotti/