Milan-based hospitality industry trade show, Host, is banking on high tech solutions helping the sector back on its feet following the coronavirus crisis.
The biennial event believes that now, more than ever before, technology has become an invaluable ally in the kitchen, providing essential support and enabling sites to save time, optimise resources and achieve high-performance results.
A Host spokesperson stated: “A crisis is also an opportunity for existing technologies to take a leap forwards. Through constant dialogue with companies of the industry, the food equipment industry is shifting away from old technologies in favour of greener ones.
“Companies are facing challenges on three fronts: investments in eco-friendly technologies, the introduction of cleaner, more energy efficient production processes, and ethical conduct. This is a common scenario in a number of countries in Europe and across the ocean.”
The president and chief executive officer of Restaurants Canada, Shanna Munro, agrees: “New technology in equipment reduces cooking and cleaning times. This helps restaurants to reduce their running costs, increase productivity and implement more sustainable processes.”
Host is convinced that the future of the industry will be connectivity, and that equipment will increasing feature remote control and be smart, with automated and interconnected processes.
“Automation, the evolution of energies and buffets capable of preparing individual portions, as opposed to large-scale dishes, are suggested developments which are more relevant now than ever before, in response to modern management requirements,” added the spokesperson.
Delivery is another phenomenon which Host has observed as on the rise, both in professional and domestic settings. Incentivised by the coronavirus pandemic, it is increasingly becoming a part of peoples’ everyday lives and Host believes this destined to further increase.
The spokespserson concluded: “Restaurants will have to redefine their concepts, which will no longer be strictly linked to onsite consumption: they will take their dishes and skills to peoples’ homes. Kitchens will need to respond to these new requirements by increasingly focusing on organisation and the service they provide for their clientèle. From collected testimonies it emerges that the future of food and beverage will rest on the accessibility of on-demand products, a phenomenon set to grow in terms of volumes and demand. Ensuring the success of such new types of foodservice will require the planning of processes, in order to add consistency to served quality.
“The key to the future of this industry? Technology which enables quality, speed, and on-demand services.”
The next Host exhibition is scheduled to take place at the Fieramilano on 22-26 October 2021.