The term Horeca is widely used to define a comprehensive group of commercial and production areas which includes economic activities related to hospitality and catering..
Hotels, resorts, pubs, bakeries, restaurants, but also companies of food distribution and setting up of kitchens, are all part of the Horeca macro sector, a field with a business volume in excess of 50 billion euros and that counts over 400 thousand companies.
What does Horeca means?
The term Horeca, or better Ho.Re.Ca., is the acronym of Hotel, Restaurant and Café (definition replaced by the word “Catering” in other many interpretations) and, as previously anticipated, includes the hotel industry and all those activities in which food, beverage and hospitality are involved.
The Horeca channel should not be confused with the large-scale retail trade, which instead deals with the trade of food and drink and not with their service.
Horeca in the world
The sector of Horeca goes far beyond national barriers and involves players from all over the world, especially in recent years during which the international tourism is increasingly developing and travels, for business and pleasure, are even-more frequent.
The world of Horeca, as hospitality and catering, is closely related to tourism, whose growth in recent years has been incredible. The data for 2018 reported by the United Nations World Tourism Organization, UNWTO, register 1.4 billion international arrivals in the world, a global figure demonstrating the uncontested growth of global tourist flows.
Hotels, restaurants, pubs and all other accommodation facilities represent an immense source of opportunities and growth.
Restaurants and Catering
The Restaurants sector is certainly the main one of Horeca, thanks the predominant role that the choices regarding food are taking all over the world and not only in Italy. The possibility to frequently vary the choice and the increase in the number of consumption occasions (just think of brunch or aperitif) brought the volume of business of meals away from home to 335 billion euros, only in 2017.
Horeca in Italy
The Horeca sector represents in Italy one of the most profitable sectors and more inclined to innovation and change.
Tourism in Italy
The figures for the last year show the growth in tourist flows throughout the Bel Paese and among the highlights we certainly find digital innovation, today more than ever a fundamental factor in every phase of a journey, from the initial organization to full experience up to the dynamics post-trip. Food and wine tourism increasing by 48%, growth to be attributed not only to foreign tourists who have always been fascinated by Italian culinary traditions, but also to Italian tourists who are looking for all those experiences, stories and traditions totally different from those they already know.
Italian Restaurants sector
The 2018 Annual Restaurants sector Report confirmed that Italians really like eating away from home, spending 83 billion, 36% of total food expenditure. It is a thriving sector with more than one million employees. In the collective Italian imagination, food is still a symbol of conviviality and being together, but it also increasingly represents a source of health and well-being, an aspect able to increase awareness of food and ingredients but also to multiply the widespread food habits.
Catering in Italy
Personalized services, amazing locations and high quality service represent the aspects that determine the increasing success of Italian catering and banqueting. The differentiation of food needs and preferences, also mentioned in the previous paragraph, often makes it necessary, for small and large events, to rely on industry professionals able to efficiently organize vegan, gluten-free, km 0 menus and much more.
The Horeca fairs in Italy
Food events and trade fairs in Italy are several and certainly capture the attention of all those working in the Horeca sector. Some of them are designed specifically for professionals in the sector.
Expo Riva Hotel, an event that takes place in Riva del Garda sponsored by Federalberghi and Federturismo, has been confirmed as a hub of trends and innovations that characterise the Horeca sector, every year. SIA Hospitality Design is dedicated to the hospitality sector, from hotel services to the supplies, from the interior design to the most innovative technologies in the fields of hospitality.
In Venice, For Horeca represents a meeting and comparison point between operators of the Horeca. A perfect point for business .
HoReCa Meeting in Rimini is the event organized by Italgrob, fully dedicated to the Horeca world, a space designed to discuss and to train professionals in the sector.
The best of Hotel, Restaurant & Catering trends takes place at Cosmofood, in Vicenza, where you can discover all the latest developments in the professional catering sector.
Who are the operators of the Horeca market
Hotels, luxury hotels, B & Bs, residences, restaurants, cafés, ice-cream parlours and bakeries, pubs, food tracks … these are all realities of Horeca and are also those that, as they are into direct contact with customers and consumers, are more visible.
When it comes to Hotellerie, Restaurant and Catering there is much more: many companies, in fact, deal with the design, production and distribution of the necessary supplies so that the accommodation facilities can work.
From the kitchen equipment to all those items dedicated to the table setting and décor, to the supply of food and drink, these are all activities that fall within this sector.
Horeca, a developing market
The love for traditions and the passion for food and conviviality are all values that belong to Italian culture and that, on the one hand, give the Horeca sector plenty of successes, on the other, allow it to embrace future trends, without any fear. Here are some trends to watch out for in the next months…
More and more consumers are not only looking for good products or positive experiences, they are also looking for stories. All those stories tell about traditional foods, preparations or precise locations, that’s why the storytelling becomes the best way to communicate with them.
The technology is welcome, but without completely eliminating the human contact which is still a fundamental element of any culinary or tourist experience. This element is also connected to the desire to always search for emotional foods and services, thanks to social networks, which are therefore able to amaze and drawing the attention.
Another concept that cannot longer be ignored is that of sustainability, including the food one, so let’s get ready for anti-waste projects, to see less plastic in the environment and to always search for clean-meat.