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July/August 2023 I MAGAZINE AT PAGE 1 Haute cuisine. Yes, as long as it is for everyone One hears more and more frequently about ‘fine dining’. But, exactly what does this English locution refer to? Fine dining ’ means refined cuisine , a staple of luxury catering. Everything is designed down to the last detail so that the customer is immersed in an experience that embraces all the senses. The origin of ‘fine dining’ is attributed to the French chef Auguste Escoffier , in collaboration with Césare Ritz, who provided the richest and most influential people in the Grand Hotel in Monte Carlo with luxury eating inside the hotel, where waiters served the food on silver plates and there were crystal glasses and high-quality cutlery on the table . According to a recent study by American Express, in the post-pandemic era, consumers not only want to return to stimulate their palates with taste experiences, but do so by experimenting with creative cuisine, that of fine dining. According to the analysis, spending on this type of dining is on the rise compared to 2019. And, contributing to the development of this segment seems to have been a growing interest in luxury catering on the part of young people, but with some changes in spending, more suited to their pockets (service on page 30). Young people have also changed the way they enjoy restaurants: apps for reservations and electronic payment systems are on the rise (report on page 36). But the new generations are not only attracted by luxury; traditional flavours have also entered the top ten of their choices. This is explained to us by chef Fabrizio Menabue who, from his restaurant in Castelfranco Emilia, Trattoria da Bollo, explains that an important segment of his customers is represented by the under-30s (service on page 20). But in the end what is the balancing point on which everything is based? The absolute quality of the ingredients. And on this point, we are at the forefront with our corporate philosophy and our Qualitaly brand (service on page 6). All that remains is for you to join us again by browsing through our, or rather - YOUR - magazine. Enjoy your read! By Lorenzo Morelli AT PAGE 3 A challenge that produces a great opportunity Images of the giant plastic island that has formed in the Pacific Ocean, or those of aquatic animals suffocated by rubbish, have now gone round the world. An emergency that involves everyone: institutions, industry, distribution and consumers. And which also concerns the eating out channel. It is right to look to the future by questioning the challenges that await the sector, among which is certainly that of sustainability, an indispensable prerequisite for lasting growth, also in economic terms. It is no longer possible to look the other way. It is now more necessary than ever to do something at all levels. And companies play a central role in this scenario: sustainability has become an indispensable corollary of doing JUL/AUG 2023 MAGAZINE Traduzione a cura di Christopher Farley