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FEB. MAR. 2019 X front-end. In this second case, we pass from drone waiters to hyper-realistic menus. In this context, the restaurant sector is trying to find the right balance between the efficiency made by these innovations and the personal and human touch. 3. A new and increased transparency: the consumers of catering services will always require more transparency in terms of supply, food origin and methods of cultivation and processing. In response, companies – will implement a multifaceted approach that will affect both customer service and their internal policies. There will be more transparency on prices, on wages and on the performance of the business and there will be more and more emphasis on fair trade and diversity, as well as more attention and communication on the environmental impact. The big restaurant chains will implement more and more eco- initiatives, while small businesses will seek eco-friendly solutions to fight food waste. From this trend emerges a new concept of catering as a business with its own production (from the farm to the table) or even restaurants that create menus with food leftovers (an example of this is InStock in the Netherlands). The restaurants will also seek to ban plastic straws with an environmental push to eliminate waste and pollution, while the plant- based and compostable food packaging begins to spread throughout the market such as Shareware, reusable food containers. 4. Free-from extreme: diets based only on vegetables, will influence more and more the policies of the restaurants, going in the direction of a zero waste and sustainability strategy is growing. Also, there are some examples of restaurants that are expanding the range for specific dietary needs. With the growth of veganism, the whole of the catering industry (including fast-food) is beginning to introduce more and more “free-from” on the menu (lactose free, meat free, gluten free etc). Also, the suitability of the beverage, starting to talk about vegan wine pairing. This trend also leads to a new concept in catering that combines veganism with other types of cuisine, such as, for example, in the case of the Korean vegan restaurant, saVeg , in the United States, launched by star of YouTube. 5. Not just a meal, but the experience: on the whole, customers, particularly the millennials, prefer to spend their money for an experience rather than being simply good or a service. This phenomenon is already in place will continue in 2019 and restaurants are no exception. When eating out, people look for both a good meal is a gastronomic experience engaging. From here different formats are born: from the multi-sensory culinary experience to the permanent pop-up restaurants (permanent spaces that allow the rotation of brands and/ or chefs) or even narrative dinners . Experiential marketing leads to the creation of original formats, such as cartoon or TV series theme restaurants, such as the first official Totoroche theme restaurant opened its doors in Bangkok. Other brands that seek to engage the community of adult fans with formats and special dishes like burgers inspired by superheroes . 6. Natural improvements and healthy restaurants: superfoods are already part of people’s diet, even in the restaurant. In the first wave of this phenomenon, the restaurants introduced healthy ingredients in their recipes. In 2019, this will go even further with the introduction of functional ingredients in the dishes, or ingredients that prove to have positive effects on one or more of the functions of the body. The restaurant managers therefore promote every specific benefit of these foods: natural improvements for mind and body such as collagen for beauty, cannabis for relaxation and hibiscus tea to alleviate stress. The new formats that follow this trend are holistic restaurants, specific coffees for diets (such as the first Weight Watchers Cafe) and healthy and chic restaurant s. 7. Increasing consumer knowledge: in 2019 consumers will also continue to adopt additional measures to learn more about places of production and ingredients of the food they eat. This awareness can be assisted by technology. So much so that apps are born which help people identify ingredients they are not familiar with. BARCLAYCARD has prototyped an application to give customers the opportunity to familiarize themselves with the ingredients listed in a particular menu. Vita Mojo , a chain of restaurants based in London, create meals suited to the genetic code for personal customers, through a partnership with the Canadian Society of Genetic Analysis, DNAfit . Thanks to this tendency also single products become important. Tea , for example, may begin to be considered like coffee or wine, customers are enticed by high- end bars launched by experts. AT PAGE 30 COVER STORY The other side of Trentino cuisine The chef of Mas dei Chini di Trento surprises everyone with a mix of classic local recipes with sublime class. And the results are there for everyone to see and to taste. By Riccardo Sada The cuisine of Trentino is poor and at the same time substantial: bacon, apples, and polenta. A kitchen without frills, with strong and genuine flavours. The ingredients, apparently poor MAGAZINE