QUALITALY 141

August /September 2024 I MAGAZINE AT PAGE 1 Among challenges and opportunities Summer 2024 was a bleak one for Ho.Re. Ca. distributors after a difficult start to the season caused by continuous rain until mid-July. The bad weather posed difficulties for bars and restaurants, which worked in fits and starts. However, with the arrival of August, the situation returned to normal: favourable weather conditions and an influx of tourists led to an increase in consumer spending with a modest positive in terms of value and negative in terms of visits (AFH Consumer Tracking data from TradeLab). September, while not reaching the numbers of August, allowed businesses to maintain a good level of business, thanks to a still- mild climate that favoured the opening of outdoor venues and a sustained influx of tourists. Now, with the summer behind us, we are all focusing on the last quarter of the year, looking ahead to the Christmas and the year-end festive season. Despite the worries related to the geopolitical crisis, we hope that there will be no new increases in raw material prices, a challenge that has already tested the sector’s resilience in recent months. We remain optimistic, but ready to face any difficulties with the same resilience we have shown so far. In this issue, we explore issues that respond to these challenges, but also look to the future of the sector with an innovative approach. In particular, we discuss animal welfare and food ethics, two values that are increasingly central to the choices of both consumers and restaurateurs. Respect for animals is no longer just an ethical issue, but translates into a real business strategy, with an increasing number of chefs and restaurants choosing to source from producers who guarantee high standards of sustainability. There is also a focus on the market for rice, a fundamental product for many kitchens, with an in-depth analysis of the production and consumption trends, as well as an overview of the most popular and in-demand varieties. We shall also talk about how to digitise a restaurant through the use of smart tills and digital menus, tools that are revolutionising the Ho .re.ca . sector, making business management more efficient and improving the customer experience. Rounding off the issue is an interview with our cover chef, Davide Guidara, who has made ethical and vegetable cuisine the very heart of his restaurant, turning it into a manifesto for sustainable and environmentally-friendly food. An inspiring story that shows how innovation can be born from tradition and awareness of the value of food. Enjoy your read! By Lorenzo Morelli AT PAGE 3 A passion for Made in Italy I have always been convinced that Made in Italy represents much more than just a brand name or a guarantee of origin: it is also synonymous with quality, tradition, passion and innovation. Every product we distribute carries with it a piece of our history, a deep connection with the country and a constant commitment to excellence. As you know, my business focuses on the distribution of Italian food products in the Austrian market, with a particular focus on Mediterranean cuisine. Our customers have the opportunity to choose from a list of over AUG/SEPT 2024 MAGAZINE Traduzione a cura di Christopher Farley