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  • Fipe: 39 million Italians ate out in 2016
  • There has been no crisis in the catering industry, with its 325 thousand enterprises and €51 billion in revenues
  • The catering industry of the future is on display, with hundreds of events featuring famous chefs, celebrity guests, tastings and debates

 Milan, 14th September 2017 - Everything to do with the kitchen: from new products developed by exhibitors to the latest innovations in food equipment, from the most recent food processing and preservation techniques to an in-depth look at the culture of food. HostMilano 2017 will be back at fieramilano October 20 through 24 for everyone who wants to learn more about the catering industry of the future, from young people just setting out in the industry to professionals in search of the latest new developments and new sources of inspiration. With b2b events, meetings with today's top chefs and updates on a continually changing world, the Catering area, along with the Bread, Pasta and Pizza area, promises to be the liveliest part of the Milanese trade fair once again. A place to go for updates, an essential landmark in an industry which has not suffered from economic crisis, either in Italy or abroad.

Fipe: 39 million Italians ate out in 2016

Italians eat out more and more often, with dining out now accounting for over one-third of families’ food expenditure, about 35%, equal to € 75 billion. The figures emerging from a study entitled “Catering, luxury and territory: Drivers of the Italian way of living” (promoted by HostMilano and conducted by Magda Antonioli Corigliano, head of the Master's Programme in the Economics of Tourism at Bocconi University, with Met Bocconi researcher Sara Bricchi) indicate that the industry has started growing again in the past three years, with more than 325 enterprises in operation in the sector (according to Fipe figures for 2016). Italy has more catering enterprises per square kilometre than any other country in the world; more than half of these (53.1%) are restaurants, though the category also includes mobile catering enterprises, such as food trucks. According to the Fipe 2016 Catering Report, 39 million Italians ate out in 2016. Five million Italians have breakfast in a café at least three of four times a week; just under 34 million eat lunch out on weekdays (five million do it all the time), while just under two million Italians eat dinner out at least three times a week. The news is good in Italy’s food production industry too. The latest ANIMA-Assofoodtec figures state that the industry was worth €4.92 million in 2016 (66% of which was represented by exports, worth €3.26 billion); the forecast for 2017 indicates a positive trend, with a value of €5.1 billion and growth in both production (+3.8%) and exports (+3.6%). Speaking of exports, the year 2017 also exceeded expectations in the USA, one of the three target areas that are the focus of this edition of HostMilano, according to the National Restaurant Association. Sales were up over the previous year in the industry as a whole, to $798.7 billion (+4.3%), with 3.5% growth in the tableservice-restaurant segment, where sales totalled $263 billion.

Tomorrow’s catering industry: unique experiences, conviviality, and sharing

In addition to a well-established business platform, HostMilano 2017 will be a true observatory where the whole world can discover the latest trends in new generation catering. In restaurants, pizzerias, bars, delis, fast food outlets, cafeterias and all other food-related businesses, technological innovation and knowledge of new catering models have become essential assets. This is even truer in an age such as our own, in which globalisation has affected individual gastronomic traditions, bringing changes throughout the catering industry and forcing professionals in the industry to address unprecedented challenges. After all, as revealed by the Bocconi study for HostMilano 2017, the very meaning of food has changed: from its primary function of nourishing, everything that is food now plays an increasingly important role in social identification. Styles and choices such as health trends, vegetarianism, and food fads have an impact on “what” we eat and “how” we eat it , though nobody wants to give up the dishes we associate with enjoyment and conviviality. People are increasingly using advanced technologies when they eat out: going onto the Internet or social media to read locals’ reviews when deciding on a restaurant, or using smartphones and new electronic payment methods. Not to mention the fact that new food equipment technologies in the kitchen are permitting creation of recipes that were once unthinkable, thanks to new hi-tech ways of treating, preserving and cooking ingredients. And that’s not all: the decision “what” to eat and “how” to eat it is a part of our culture, and Italian cooking is a true ambassador of the Italian way of living. With the result that these properties make quality dining the ideal international showcase for Italian industry: from farming and food production to furniture and machinery for preserving ingredients and making them into food and wine.

The restaurant of the future, in hundreds of events

Always an essential appointment for anyone working in the catering industry, HostMilano looks at all the latest developments over the past two years with a packed calendar of events in 2017.  Event hosts include APCI, the Professional Association of Italian Cooks, with “Obiettivo Apprendistato” (“Goal: Apprenticeship”), a training project promoted in partnership with AMPI (Italian Academy of Master Pastry-cooks), FIPE (Italian Federation of Public Enterprises), Le Soste and Womentech (Association of Women and Technology). The focus will be on the most talented young people coming out of the country’s vocational schools, selected in a lengthy process which concluded in April in the “A BIT of Taste” area at Bit Borsa Internazionale del Turismo.

Another organisation that will be represented is the National #APCI Chef Italia Team, with five days of cooking shows featuring famous chefs and celebrity guests, tastings and debates. In collaboration with Lavoro & Turismo, interviews will be held with professionals in search of new career opportunities, who will be able to make themselves known and get to know key players in today’s restaurant and hotel industry.

Machinery and items used in kitchens and workshops will take centre stage at Identità Future, HostMilano’s area created by Identità Golose. “The goal is to underline what new things technology can allow us to do, that were very complicated if not impossible before,” notes Paolo Marchi, the man behind the Identità Golose initiative.

Cooks from the Chic – Charming Italian Chef – association will be advocates of sustainable cooking with the utmost respect for our health and the environment for the first time at HostMilano with the ChicRespect brand. All the various production phases within the green approach to the premium catering sector will be analysed, with a focus on waste reduction and ethical consumption.

The Bread Pizza Pasta area will host the European Pizza Championships, organised by Pizza e Pasta Italiana magazine, with the involvement of more than 60 pizza-makers from all over Europe, taking a closer look at the traditional pizza of Naples and the health benefits of one of the world’s most popular Italian foods.

 
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October 12, 2017

Pepperidge Farm® Puff Pastry

Unleash your inner Chef and set free your imagination! There is no limit to the delicious offerings you can tempt your patrons with when you start with the versatility of Pepperidge Farm® Puff Pastry. From traditional favourites like Strudels, Fruit Flans and Quiches to scrumptious Caramelized Onion, Mushroom and Gruyère Tartlets and decadent Chocolate Ravioli Pillows!

Made with no artificial colours or flavours, Pepperidge Farm® Puff Pastry is extremely versatile and so easy to use. Our Pastry Sheets and Patty Shells thaw in minutes and brown evenly during baking. Get ready to impress and delight your patrons!

To receive a free product sample call 1-800-461-7687

www.campbellsfoodservice.ca

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CONCORD, N.C., Oct. 10, 2017 /PRNewswire/ -- As the temperatures begin a slow decline towards teeth-chattering conditions in many U.S. regions, PreGel is turning a spotlight on its cold-weather ingredient flavors. The leading distributor of specialty dessert ingredients has transformed some of fall and winter's most delightful flavors into products that create authentic Italian gelato, classic soft serve, and flavorful ice cream.

Adding to PreGel's amazing line of Super Sprint instant flavored powdered mixes are:

Spiced Apple Cider Super Sprint - 305512 
This instant flavored powdered mix duplicates the invigorating burst of undeniable flavor produced by the pure, unfiltered essence of freshly pressed apple cider enhanced with the dominant tastes of cinnamon, allspice, nutmeg, and cloves.

Hot Cocoa with Marshmallow Super Sprint - 305482 
The trending novelty of frozen hot chocolate just exceeded standard expectations with this new hot cocoa flavored powdered mix. The sweet taste of soothing cocoa enhanced by the essence of real marshmallows make every bite of this irresistible classic a moment to savor.

White Peppermint Super Sprint - 305522 
Invigorating, revitalizing, and accurate to taste, PreGel's new White Peppermint Super Sprint instant flavored powdered mix recreates the appeal of freshly picked leaves from the European evergreen perennial. Though peppermint serves as one of the most popular flavors during the holiday season, its profile proves complementary to other flavors enjoyed year-round.

Fall Flavor Super Sprint Pack - 316010 
If the essence of fall could be bundled into a fantastic group of flavors, it would be PreGel's new Fall Flavors Super Sprints Flavor Pack. Bursting with the sweet tart essence of ripe green apple, mouthwatering salted caramel, irresistibly sweet maple syrup, and the ever-appealing "gourdness" of pumpkin spice, the flavor options boast a selection as crisp and colorful as the season.

Pumpkin Spice Super Sprint - 305402 
Spiced to perfection with a lush combination of clove, cinnamon, ginger and nutmeg, create America's favorite fall flavor, Pumpkin Spice, with this instant powdered mix.

PreGel's Fall Favorites reMix collection encourages the creation of niche flavors such as caramel macchiato, pumpkin latte, and caramel apple, perfect for the autumn season. Mixing two PreGel Super Sprint flavors easily allows gelato artisans to create an irresistible new menu option. Categories include Coffee House and Fall Favorites.

Outside of the PreGel Super Sprint line, the company also offers the impeccable taste of Europe's famous spekulatius cookie in a quality Traditional Paste:

PreGel is dedicated to supplying outstanding specialty dessert ingredients, as well as unparalleled learning experiences that aid chefs of all skill levels with properly using its products. With state-of-the-art International Training Centers in Charlotte, NC; Los Angeles, CA; Ft. Lauderdale, FL; and Chicago, IL, and PreGel's 5-Star Pastry Series®, created for advanced chefs, the company lends itself as a dedicated resource for ongoing training, recipe inspiration, and professional guidance. Class registration is available via www.pregeltraining.com/.

Imagery and other marketing material can be found on PreGel America's Resources page.

For more information, visit www.pregelamerica.com.

 
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Whistler, B.C. (October 5th, 2017) – With the much anticipated reopening of Whistler’s Il Caminetto <http://toptable.us1.list-manage.com/track/click?u=62ea05cf2591cb4950f217c25&id=0d787e0f2d&e=9895752a24>  in December, Toptable Group <http://toptable.us1.list-manage.com/track/click?u=62ea05cf2591cb4950f217c25&id=6dab7404c2&e=9895752a24>  has a number of exciting changes in store. The quest to cultivate exceptional talent and perfect 'the art of true hospitality’ has brought together an exceptional team for Whistler’s trio of destination restaurants and its event space.

 <http://toptable.us1.list-manage.com/track/click?u=62ea05cf2591cb4950f217c25&id=7dad0a6d17&e=9895752a24>  <http://toptable.us1.list-manage.com/track/click?u=62ea05cf2591cb4950f217c25&id=3f961db839&e=9895752a24>  <http://toptable.us1.list-manage.com/track/click?u=62ea05cf2591cb4950f217c25&id=d65ebc41f2&e=9895752a24>

(L-R): James Walt, Quang Dang and Bobby Milheron

Executive Chef James Walt, who has been at the helm of the Araxi <http://toptable.us1.list-manage.com/track/click?u=62ea05cf2591cb4950f217c25&id=853e5961f4&e=9895752a24>  kitchen since the late 1990s, welcomes West Restaurant <http://toptable.us1.list-manage.com/track/click?u=62ea05cf2591cb4950f217c25&id=b8ef2fee16&e=9895752a24> ’s Executive Chef Quang Dang to the mountainside restaurant. Chef Quang, who’s an avid sports enthusiast and cycling fan, can’t wait to get behind the stoves to lead and work with the award-winning Araxi brigade and continue the proud tradition of inspiring the food and beverage scene at the resort. At the ready to lend a helping hand to the Araxi kitchen he’s called home over these last nineteen years, Chef Walt now steps in as Executive Chef for Il Caminetto while continuing to oversee the food program at Bar Oso <http://toptable.us1.list-manage.com/track/click?u=62ea05cf2591cb4950f217c25&id=9cfadca26a&e=9895752a24>  with Chef Jorge Muños Santos.

“I’m thrilled to see Quang continue the storytelling for Araxi and The Cellar <http://toptable.us1.list-manage.com/track/click?u=62ea05cf2591cb4950f217c25&id=d3801101a0&e=9895752a24>  while celebrating the same farm-to-table ethos he practiced at West,” says Chef Walt. “He’s so dialed in with his vast network of local suppliers that it's a win-win for both our guests and the brigade who have the privilege of working with such great products.”

Chef Quang will transition to the Araxi kitchen in mid October to allow Chef James to turn his attention to the opening of Il Caminetto. In tandem with this transition, former West kitchen alumni Bobby Milheron will take over for Chef Quang as West’s newly appointed Executive Chef. Chef Milheron transitions from his Senior Sous role at Boulevard Kitchen & Oyster Bar to once again make his home with the talented West brigade. Watch for exciting news to come with a room refresh and a change in the menu direction under Chef Milheron’s leadership.

“We didn’t have to move mountains when we approached Quang to consider the Araxi post,” says Toptable Group’s President Michael Doyle. “‘Have bike, will travel!’” has always been Quang’s credo and this opportunity checked all the boxes for the team. Don’t be surprised to find Quang picking the season’s best in a Pemberton field or foraging for mushrooms off a Squamish trail. On the West Restaurant front, we’re thrilled to have Bobby Milheron rejoin the Toptable family and see him take the reins and bring another style of cooking to the table.”

 

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