As always, when a new year begins, we tend to analyse the trends and statistics of the previous year and make predictions. The same applies to the catering industry, which every year boasts increasingly innovative features and dynamics.
It goes without saying that GICO, which has always focused in particular on meeting the needs of its customers by studying and designing targeted, custom-made solutions, cannot but scrutinise the major food trends of 2022.
As is the case every year, the experts from US company Whole Foods Market (which is made up by a group of about 50 entrepreneurs and industry professionals) wondered what food and wine trends we should anticipate in the year to come. Leading international Food & Beverage magazines also had their say about what trends to expect in the coming year. And it did not take long for replies to start coming in.
The term “sustainability” is not new to those operating in our industry and, especially, it is not new to our company, which has always been strongly committed to protecting the environment. Indeed, GICO’s equipment is designed to last for a long time and to always ensure the highest level of performance, as well as being made from fully recyclable steel.
In 2022, sustainability will be enhanced in all industry-related aspects: optimised energy consumption, respect and awareness, and a reduction in food waste. It will also be crucial for catering entrepreneurs to ensure sustainability throughout the supply chain. From growing raw materials to shipping, as well as processing them to make culinary delights for their menus.
For several years now, efforts have been made to promote responsible, conscious meat consumption and an increasing number of restaurateurs are choosing to replace certain dishes with vegetable alternatives or fish. This trend is set to continue into 2022, as confirmed by Fine Dining Lovers.
Mattia Pecis, a young chef who runs the Cracco Portofino restaurant also told us all about it in an interview which – if you have not already done so – we suggest you read. As a matter of fact, for the recent summer opening, the Michelin-starred chef decided – among other things – not to use meat as it is not a typical ingredient of the Ligurian Riviera food and wine culture.
Gambero Rosso also made a few predictions on 2022 regarding the catering industry, and specifically claimed that catering in the hospitality industry is on the upswing: ‘a pop-style, welcoming type of catering, with spaces that open up onto outside areas at different times of the day, even for breakfast’.
We at GICO brought up this issue throughout 2021 by talking to the directors and managers of leading hotels. Not just an upswing, but an opportunity for alternative consumption, which – although widespread abroad – has been gaining ground in Italy over the last few years.
But there are many other innovations in the industry, from main ingredients to equipment. We at GICO also have important news to share with our partners, customers and distributors. As 2021 was drawing to a close, we disclosed some of these novelties, but we will tell you more about them over the next few months.
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