QUALITALY_132

December/Januar y 2023 IV MAGAZINE the results of the monitoring conducted by American Express, according to which, in the first half of the year, the catering expenditure of its customers grew by 35% compared to the same period in 2019. In short, it is as if to say that the return to normal living habits after the restrictions imposed by Covid has not only restored the desire to eat out to a target audience for horeca, but has even managed to strengthen it. Albeit with some not insignificant differences. Compared to 2019, in fact, the American Express survey reveals some new trends that it will be useful to keep track of. The first element of discontinuity is represented by the choice of the most popular day for dining out which, surprisingly, turns out to be Monday, followed by the more traditional combination of Saturday and Sunday. A curious indicator that fits in well with a second emerging trend: credit card holders favour establishments offering fast consumption modes, protagonists of an acceleration of +85%. This suggests that in this new normal, patrons’ preferences are heading towards lean and undemanding eating occasions. Be careful, however, not to fall into the error of thinking that more traditional offerings are facing a loss of appeal: in fact, the wave of recovery continues to touch even fine dining , which scores a substantial increase of +47%. WHICH CLOUDS ON THE HORIZON? The year 2022 thus ends under an overall encouraging sky, in which tangible signs of recovery are peeping out. The point, however, is that this recovery risks running into another abrupt setback in 2023. Faced with a framework of profound uncertainty in which the inflationary parabola continues to strengthen, Italian households could be induced to reshape consumption and places of purchase. And this will presumably take place under the banner of greater spending rationalisation. It is therefore likely that the coming months will see shoppers oscillating between two opposing behaviours: on the one hand saving money, on the other seeking some gratification. The bad news is that at the moment the first option seems to be prevailing: according to TradeLab , a research institute specialising in monitoring eating out, as many as 65% of consumers intend to reduce their spending on eating out. The good news is that it remains an important part of Italian lifestyle, one that is hard to give up. In all likelihood, therefore, what will make the difference will be the ability of restaurateurs - and of the entire horica chain - to package an attractive and convincing offer. In other words, analysts suggest, it will be forbidden to give in to the temptation of laziness in packaging menus. __________________________________ BOX Big cities, spending drivers The eating out spend ranking is led by Italy’s major urban centres, without any particular distinction of latitude. In fact, the survey conducted by American Express on its customers reveals that at the top of the ranking are Milan and Rome, followed by Naples, Palermo and Florence. Going then across the border, the cities where credit card holders spend the most to eat at restaurants are in order three capitals of the Old Continent: Amsterdam, London and Paris. In fourth place is the only non- European presence, San Francisco, behind which comes another major EU city: Madrid. __________________________________ AT PAGE 16 FOCUS ON Food and wine, a perfect couple FINE CUISINE AND REGIONAL PRODUCTS AND, OF COURSE, THE POSSIBILITY OF CHOOSING AN EXCELLENT WINE FROM THE MANY LABELS AVAILABLE. WINE BARS WITH A KITCHEN ARE AN INCREASINGLY WELL-ESTABLISHED AND POPULAR OPTION AMONG GOURMETS WHO, IN ADDITION TO QUALITY, LOOK FOR COSY, BEAUTIFUL PLACES TO DISCOVER AND EXPERIENCE by Maddalena Baldini Perfect as a place to meet up with friends and perfect for selecting an important variety of labels either to taste on the spot or to buy, all with a careful, quality menu proposal. These are just the basics of what are now classified as wine bars with kitchens, places where you can discover new wines and places where you can stop for a longer or shorter break, in company or alone, for an evening for two or to celebrate as a group, for lunch, dinner or an aperitif. This is the versatility that wine bars with kitchens know how to offer because, in addition to the ‘alcoholic’ side, there is an original culinary offering, with recipes that are researched and studied ad hoc. In short... the menus are never predictable or banal, but always offer exceptional taste itineraries, often bearing witness to specific regional territories with products that take on the role of real gems.