Gestione alberghiera

🍕 Over half of respondents recognize the importance of Food Courts in choosing shopping malls, with 30% seeing them as a destination in themselves—48% among Gen Z. In Italy, approximately 160 national Food Court locations were mapped in 2023. The survey by BVA Doxa included 1,506 participants, analyzing frequency, attraction, and consumption behavior. Food Courts are mostly visited for lunch throughout the week (41%) and on weekends (37%). In 2023, restaurant revenues in shopping malls grew by 10.3% compared to 2019, reaching productivity of €4,220 per sqm/year, with an average contract duration of 7 years and a variable fee impacting 6-7%. Food operations represented 20% of the commercial activities in 2023, while franchising accounted for about 70% of the brands in Italian Food Courts.

🍫 Ritter Sport, a family company for four generations, commits to sustainability with 100% Certified Sustainable Cocoa since 2018. The new "Duo" line offers 218 grams of combined flavors like Crunchy Duo and Fruity Duo. Winter selections include Winter Almond Mousse and Crunchy Creamy Winter, while the Vegan line features Crunchy Whole Hazelnuts and others. Available in stores: Vegan line at €2.69, Duo line at €4.39, and Winter line at €1.99.

🍰 12 maestri pasticceri, including Luigi Biasetto and Sal De Riso, reinterpreted the traditional Italian dessert Pastiera at the "I Dolci delle Feste dei Grandi Interpreti by Mulino Caputo" event, held at the Grand Hotel Vesuvio in Naples. Creations ranged from a Pastiera-flavored Pandoro to a walking semifreddo Pastiera, demonstrating the versatility of Italian pastry. The event showcased innovative forms, colors, flavors, textures, and temperatures, all celebrating the beloved Neapolitan sweet.

🎉 Influential Italian mixologist Mattia Pastori revitalizes holiday traditions by pairing cocktails with panettone, offering a sensory experience. Founder of Nonsolococktails and author of "Il Figlio del Bar," Pastori, showcases over 40 cocktail recipes. For festive gatherings, he suggests unique pairings such as Breakfast Margarita with chocolate orange panettone, and Americano Inaspettato with savory panettone. These combinations celebrate tradition with a contemporary twist, aiming to enhance convivial moments during the holidays.

🧃 During the 2024 Fipe-Confcommercio assembly, a study by Ipsos titled "Young People and Food" explored the values and behaviors of 18-34-year-olds regarding food culture. Key findings include: 44% believe correct nutritional education starts at home, 86% see school as significant in this aspect, and 93% think food education should begin in primary education. 40% associate food with well-being and freshness, while 35% view cooking as a creative and fun expression. 79% search online for recipes, with 32% doing so frequently. Moreover, 67% of parents under 35 consider educating their children on varied and healthy eating "very important". Eating out is a popular and appreciated social activity, although 51% feel budget constraints. Italy faces childhood overweight and obesity issues, with 39% of children aged 7-9 affected, surpassing the European average of 29%. The assembly highlighted the essential roles of family, school, and restaurants in promoting a new food culture and addressing these challenges.

🍳 Terme di Sirmione Academy selects CAST Alimenti for a free intensive course "Format Benessere" to deepen and spread the culture of wellness cuisine, targeting young chefs, professionals, and food buyers. The 36-hour course spans six days over two weeks, from December 2-11, featuring theory and practice sessions. Executive Chef Angelo Biscotti, food technologist Giorgio Donegani, and mental coach Francesco Fabiano lead the sessions. Participants may secure job opportunities at Terme di Sirmione post-course. CV submission deadline is November 25 at selezione@termedisirmione.com.

🍴 "Trattoria da Oscar" in Lonato del Garda (BS) is hiring a sous chef with at least 5 years of experience. Responsibilities include food preservation, supporting the chef, maintaining a clean workspace, managing kitchen orders, and plating. The position offers a fixed-term contract of 2 months with the prospect of a permanent contract. Full-time commitment in variable shifts for 6 days a week, with Mondays off. Working hours are 18:00 - 22:30 on Tue/Wed/Thu for dinner, and 09:00 - 14:00/18:00 - 22:00 on Fri/Sat/Sun for lunch and dinner. Part-time employment is possible. Salary ranges from €2,000 to €2,200 net per month, adjusted based on experience and skills.

🍴 Il ristorante "Classico" di Napoli lancia due nuove iniziative in autunno: il "Menu Young" a 50 euro per under 30, comprendente tre portate più entrée e predessert, e "Mangiando con l’Arte", un percorso degustazione di 4 portate ispirato agli artisti Paolo Ceribelli e Lou Duca, con esposizioni d'arte contemporanea in collaborazione con la Saraceno Art Gallery di Roma fino alla primavera. Aperto dal 13 dicembre 2016, il Classico offre un menu à la carte e degustazione, un aperitivo a 15 euro dalle 18:00 alle 20:30 e da 12:00 a 14:00 nei giorni di apertura a pranzo, e una selezione di oltre 150 vini. Chiuso il lunedì, aperto a cena dal martedì al sabato e a pranzo dal venerdì alla domenica.

🍴 Linfa - Eat Different, the top vegetarian restaurant in Italy located in Milan's Porta Genova area, is hiring a Capo partita to join Chef Franklin Nastasi's team. The restaurant, acknowledged with 100 Italian Excellences by Forbes and a Cappello by Guida l'Espresso within three years, emphasizes local, seasonal, plant-based, and eco-friendly ingredients in its dishes. Candidates should have 3-5 years of experience, preferably in starters. The full-time position offers a salary between €1,800 and €2,000 net per month, working 5.5 days a week on evening shifts Monday to Friday and both lunch and dinner on Saturday. A fixed-term contract with the intention of a permanent position is available.

🍦 Founded in 1937, the Gelateria Lucchese in Palermo has become a beacon for Italian gelato enthusiasts globally. Under Domenico Lucchese's leadership, the gelateria was honored with the 'Premio Innovazione' at the III Coppa Italia di Gelateria held at Stadio Olimpico in Rome. Their award-winning cinnamon gelato is laced with capers and sweetened with Malvasia from Salina, exemplifying a perfect blend of Sicilian tradition and innovative flavors.