NEW SHAPES OF HOSPITALITY

SAFETY FIRST

The first day, 22 October, will be dedicated to safety: an issue that has always been vital for a sector such as food service & hospitality, which has become even more important following recent developments linked to the health situation and the need for guarantees from citizens. Among the rules, regulations and procedures dedicated to food and workplace safety, as well as to the healthiness of environments open to the public, we are witnessing the crystallisation of the need for a radical change at a cultural level and the overcoming of certain concepts and approaches, which require the development of new transversal methodologies and certified safety standards, as well as the evolution of classic professional figures.

GROWTH AND SUSTAINABILITY

The second day, 23 October, will be dedicated to sustainability: the new measures to be adopted in a sector disrupted by the pandemic must first and foremost be efficient and adherent to regulations, but also respect the environment and be economically sustainable in the company’s balance sheet: a paradigm shift needed to transform producers and consumers from those who exploit into those who live in profitable symbiosis with the environment, which in turn will return to being supporters and no longer those who require sustainability actions. Especially in Italy, in the restaurant industry, the trend is to move towards offering genuine dishes, with few ingredients that reduce living costs: this will result in a return to local zero-km products and traditions. This is just one of the aspects that will be discussed and will lead the way to the following days dedicated to technology and innovation, closely linked to the theme of sustainability.

FCSI ITALIA YOUNG TALENTS AWARD

Award ceremony and debate on the future of vocational training with the participation of Hotel Schools, Universities and training organisations

INNOVATION AND TECHNOLOGIES

On the fourth day, October 25, we will discuss innovation: linked not only to technologies and infrastructures, but to new operational and work processes, born and developed in this particular period that requires radical changes at a cultural and managerial level. The pandemic has pushed the accelerator with regard to digitalization in customer relations and the development of new sustainable models linked to catering, such as the sudden growth of take-away or street-food services. In addition, digital systems are developing rapidly to become the beating heart of hospitality activities in the management of customer flows, reservations and orders, even remotely.

COMMUNICATION AND DIGITALISATION

On the fifth day, 26 October, communication will reign supreme: strategies and technologies for bridging distances, communicating and managing relations with collaborators, clients and institutions effectively and promptly, developing digital technology for business and corporate reputation. For the survival of a business in the hospitality sector, structures must be able to read data and trends, aiming for an even greater presence on the world wide web and in the world of social networks. To inform and inform, therefore, enhancing the advantages of one’s own activity: the business plan of the future cannot lack planned expenses and strategies to make oneself known on multimedia channels, whether traditional or emerging ones linked to the development of the web.