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JUN. JUL. 2020 XIV catering is changing thanks to a new delivery, food trucks, dark kitchens and unconventional trends is a fact: it is a bit more complicated to make the sector perceive it. Among the many uncertainties about the return to normality, here are concrete ideas that come from all over the world. The first and ancient adage, which could make you think, is that of “if the mountain won’t come to Muhammad, then Muhammad must go to the mountain”. In other words, if the customers are reluctant to set foot in the premises, it is necessary to implement countermeasures and approach them with all the means available. That’s why we talk so much about catering 2.0. What kind of experience, management and culinary practice can we expect for the New Year? Josh Niland is surrounded by takeaway packages at the Saint Peter’s restaurant in Sydney, Australia. He has opened what is considered the region’s seafood sanctuary. He is tearing apart his 35-seat restaurant and starting over. With the restrictions and social distancing, only 17 people can sit in his restaurant. “So, we decided to demolish the restaurant and propose a completely different offer,” reveals Niland. “Saint Peter’s will count on a long bar counter that will cross the entire space and where no more than 20 people will sit once the rules of social distancing have been lifted. We are not turning the place into a wine bar. If anything, this will be more concentrated and detail-oriented”. Chris Lucas, owner of venues like Kisume and Chin Chin, also in Australia, says that the emergency now offers an opportunity for unquestionable regrowth. All business models need to be reviewed, he explains: “The industry will regenerate. I think it will be very interesting for consumers. The diner will experience an impetus of creative spirit that he has never felt before. With the rise in food prices, including premium ingredients, customer expectations will also increase. Everything will have a new value and explicit weight. Quality and quantity will be exalted, not to mention experience, as far away as possible from that refuge called home. It seems impossible, but you need to spend the bare minimum of your budget to get the most out of it. Too much debt prevents a relaunch. Productivity and flexibility will be the key elements for reconstruction and consolidation. Restaurants that promote positive social change will prosper. Those who care about staff, suppliers and customers are ready to emerge from the crisis with renewed strength. There is light at the end of the tunnel. LIKE A THEATRE PREMIERE, LIKE A CONCERT. There is the idea of prepaid bookings, a bit like what happens in concerts, which is a double-edged sword even if, in doing so, operators could better manage payments to suppliers. Buying a meal in advance means being able to buy it earlier than the date of its actual use. By doing so, the restaurant can better plan its workflow. Very often, some restaurants are part of a customer’s imagination, especially if they have a testimonial or a celebrity chef. It happens more and more often abroad and the mythification of food will also arrive in Italy, it’s just a matter of time and targeted marketing. When a star on the dishes announces a something new, interest increases and a date is announced. 5 points to plan a pre-sale diners ! content and special word of mouth 5 2 website or platforms such as Skiddle, Ticketlight, WeGotTicket, See Tickets and especially Eventbrite. ! Technological platforms have given a powerful boost to modern and 2.0 catering, so much so that we are beginning to talk about virtual restaurants and how important the container is, therefore the restaurant, but very important is its content, therefore its dishes. Many customers focus on the quality of the range and above all on making the place safe. The frills, the embellishments are too expensive to see written on the final bill. Travis Kalanick, co-founder of Uber, has launched CloudKitchens, a start-up that transforms empty, unused commercial properties into kitchens or processing, storage and cooking spaces shared by food professionals. Many companies have been operating for a long time, but not so much in the take-away sector, as a means to supplement income. Now, however, they can see the future shift from the traditional model to the more practical and innovative one. Dark and ghost kitchen chapter. The concept of ghost kitchens and dark kitchens is mainly held far from the provinces, in the metropolis, where private gatherings are held in villas and lofts, with the wealthy, but also in studio apartments, with young people and students, who need food before, during and after aperitif. It is not a matter of catering but of simple supply. In order not to disappear completely from the neighbourhood, at risk of gentrification, you need to reduce or expand your business and not stand still, anchored to the pre-pandemic period. Ghost kitchens and dark kitchens are often family-run, like the first trattorias, or run by cooperatives that manage the workers’ profits fairly. ALTERNATIVE SOLUTIONS Mobility and food trucks that become drive-in. Being owners of vans used for the production and administration of food in this period allows you to easily approach contemporary dynamics. Customers are absolutely transversal: there are those out walking the streets, employees who are returning to the offices or, more simply, the greedy. The food truck was born from a need for change: restaurant rents were high and this mobility was a painless response to reach a wider range of customers. Years after its boom, the food truck is out of the box again and, not without some technical changes, it becomes a mobile drive-in. Today, MAGAZINE