Italian Restaurant, more and more tricolor consumption outside the home in the world

Italian catering grows in a market that grows as a whole. This is what comes out of a research published at the beginning of the year in MinD, the dedicated magazine a food & consumer products by Deloitte. Under the lens of the world’s first consulting company, the turnover of the world food service market in 2018 and the forecasts for the years to come have ended, with a particular focus on consumption outside the home of Italian cuisine.

Italian cuisine will be first for growth

In this regard, it is significant that 50% of the protagonists of the sector interviewed all over the world see tricolor catering abroad in pole position for future growth potential, followed by Japanese catering (40%). The forecast is already comforted by the real figure of 2018, the year in which the turnover of Italian catering on a global scale marked a growth of 10.6% compared to two years first, with a turnover of 229 billion euros or almost 9% of the entire world market (2,563 billion euros).

Contrary to what might be expected, however, it is not the domestic front that is the most profitable for the Italian table. With 39 billion euros realized, in the ranking of receipts the domestic market is preceded by the US and Chinese market, the latter for profitability with 71 billion euros and a penetration index of 15.8%.

It is in the United States, on the other hand, that Italy is most present, with a penetration rate of 35.7%, compared with a realized volume of 69 billion euros. In the rest of the world, India and Brazil are also important markets for Italian catering, while more marginal in terms of volumes are European countries, among which the United Kingdom, Spain and France stand out.

The new challenges of Italian catering

The factors that reward Italy, at home and abroad, are the attention to the quality of raw materials, food safety and the originality of traditional products, understood as gastronomic and cultural deposits to (re)discover.

Along this identity axis, Italian cuisine is called upon to further expand its reach, focusing on the progress of the market catering sector, whose annual compound growth rate (CAGR) is expected to be 2-3% in the four-year period 2018-2022.

In this sense, one of the winning drivers will be the expansion of the offer to so-called functional food or foods functional to the well-being of the organism (energizers, probiotics, anti-aging), in parallel with the proposal of safe dishes for subjects suffering from food intolerances and allergies.
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The sustainability factor will also be rewarding, with the favorable perception of which will be contributing to traceability and information systems on the origin and treatment of raw materials.