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DIC.-JAN. 2016
VII
Bocca - can count on over 10% of the
population that can afford even a short
holiday taking advantage of the favorable
circumstance that the calendar holds for
us, is a ray of sunshine in a sky littered
with clouds definitely.”
Luca Libardi, president of the hoteliers
of the province of Trento, confirms
that the information regarding winter
destinations are favorable (weather
permitting). “Imagine a positive winter
season with a revival of Italian guests,
but we have also examples of groups
of foreigners have canceled holiday
in France to protect themselves in
our mountain resorts. Despite the
international situation, we record a
renewed interest by Italian families,
although the recovery is still timid.”
In fact, the long period of crisis behind
us had a negative in recent years on
expenditure on holidays and tourism
of Italian families. A recent survey of
Lastminute.comfound that a quarter of
the Italian population is not a day off
for 20 weeks and one in five is not at
all gone on vacation throughout 2015.
An abstinence from holiday that, today,
despite everything seems to be over and
bodes well for the future.
Greater flexibility for food in
welcoming
In the world of hospitality food, food
service, it has always played a central
role. But today, with the development
of tourism on a global scale and the
increasingly massive arrival of tourists
with other habits, the food is subjected
to significant changes. “Today widens
the gap between economic and gourmet
dining restaurant. It is the first that we
see a quantum leap for the Italian and
foreign customers want to experience
and resources committed to this
experience,” says Luca Libardi, president
of the hoteliers of the province of Trento
and owner of Hotel Eden Levico Terme.
The reference in particular to the mode
and timing of consumption: “The
disintegration of the meals in families is
a reality for some time, has landed also
in the hospitality industry - explains
Libardi - since the operators are required
arrival times and in modulation of supply
throughout the day, with various offers
that meet requirements of being able
to consume food outside the canonical
hours.” In fact we are becoming more
widespread formulas that provide,
especially in tourist areas canonical (sea,
mountains) inserting a snack mid-day,
a cross between lunch and snack with
free access. And the requests are not
uncommon, even in five-star hotels, of
being able to eat a pizza at midnight.
“These changes - still says Libardi -
requires close attention to the technical
and organizational solutions with the
aim of raising ‘offer without increasing
costs. In this sense, I believe that
suppliers of raw materials may become
a reliable partner for high quality
responses, putting at the service of
catering their ability to select products
and solutions that help restaurateur in
this journey towards flexibility and a
response to modern requirements some
customers”.