{"id":37200,"date":"2023-09-08T10:58:05","date_gmt":"2023-09-08T08:58:05","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=37200"},"modified":"2023-09-08T10:58:10","modified_gmt":"2023-09-08T08:58:10","slug":"horeca-trendek","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/horeca-trendek\/","title":{"rendered":"These are the trends in the HoReCa sector"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

2023 is the first year officially beyond a pandemic. While some things seem to be back to normal, others continue to face difficulties in the market. With Surgital's extensive international presence, we are able to share information and solutions to support your business during this transition period.<\/strong><\/p>\n\n\n\n

Fast food instead of good food<\/span><\/h3>\n\n\n\n

From with rising inflation<\/a> the HoReCa market experienced a consumption gap. One side is shifting towards cheaper options, while the other is looking for a higher quality product and experience. The search for more balanced, healthier alternatives remains a central objective in the catering sector. Those who prefer a quick, lower-cost meal do not want to give up a good quality product. So the emphasis is on \u201cgood food\u201d rather than fast food. This is a new trend that will continue to develop, especially in business districts, for quick lunches and last-minute dinners.<\/p>\n\n\n

\n
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Image: www. envato.com<\/figcaption><\/figure>\n<\/div>\n\n\n

The age of denunciations<\/span><\/h3>\n\n\n\n

In recent years, the hospitality and catering world has been a victim of this phenomenon, which started in the United States and soon after arrived in Europe. It is extremely difficult to find workers,<\/a> at a time when we are experiencing record labour attrition. To prevent this, some companies have started to pay more attention to managing human resources and creating more liveable working hours. Meanwhile, in the kitchen, there is a growing drive to standardise processes so that even less experienced staff can put high quality food on the table. <\/p>\n\n\n

\n
\"\"
Image: www. envato.com<\/figcaption><\/figure>\n<\/div>\n\n\n

Back to basics<\/span><\/h3>\n\n\n\n

The third big trend we have seen in the sector in the first months of 2023 is a return to our roots and a more ancient way of cooking that is careful to raw materials, <\/a>which are seasonal, simple and locally produced. A kitchen where nothing goes to waste, where sustainability<\/a> and following the principles of the zero waste movement. Slowing down, even in the kitchen, to reconnect with the rhythm of nature through our food. A flames, grill grates and smoke <\/a>use has returned to create dishes that are both ancient and modern.<\/p>\n\n\n

\n
\"\"
Image: www. envato.com<\/figcaption><\/figure>\n<\/div>\n\n\n

The charm of Bella Italia<\/span><\/h3>\n\n\n\n

The Italian kitchen<\/a> with its designation as a UNESCO Intangible Cultural Heritage Site, the global fresh pasta market expected to grow to reach $2162 million by the end of 2030, and a CAGR of 4.1% over the forecast period 2023-2030, the magic of Bella Italia seems unstoppable. Despite the rising incidence of food intolerances and allergies, demand for fresh pasta has seen unprecedented growth in recent years. Deep-frozen fresh pasta contains no preservatives or additives and has a lower glycaemic index than dried alternatives, and is therefore generally considered healthier. Particular attention should also be paid to ingredients, which should be of high quality and seasonal to minimise environmental impact. <\/p>\n\n\n

\n
\"\"
Image: www.unsplahs.com<\/figcaption><\/figure>\n<\/div>\n\n\n

About Surgital<\/span><\/h3>\n\n\n\n

The Surgital Italy leading manufacturer<\/a> frozen fresh pasta, frozen ready meals and diced sauces for the HoReCa and bar sector. The production site is located in Lavezzola, in the province of Ravenna, in the heart of Emilia Romagna - Italy's Food Valley, the cradle of Italian gastronomic tradition.<\/p>\n\n\n\n

Surgital promotes Italian culture and traditional Italian food through its products, bringing fresh pasta in all its forms to kitchens around the world.<\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

In the on-farm sector, the focus remains on minimising losses, sustainability and plant-based eating. <\/p>","protected":false},"author":46,"featured_media":37206,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3],"tags":[209,1727,15],"class_list":["post-37200","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hirek-a-gasztronomiarol-vendeglatas-hirei-szakacs-szakma-hirei-idegen-forgalom-hirei","tag-gasztronomia","tag-horeca-szektor","tag-vendeglatas"],"yoast_head":"\nEzek a trendek v\u00e1rhat\u00f3ak a HoReCa szektorban<\/title>\n<meta name=\"description\" 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A food lover from a very young age, she loves to cook and is constantly visiting local restaurants in search of new flavours and trends. Previously, she worked for two years as a journalist-editor for Street Kitchen and then became one of the editors in charge of the Big Vega Book. He joined Matusz-Vad as editor-in-chief in May 2022. In addition to his responsibilities for Chef Inspiration, he is also responsible for creative writing in the company's marketing department. He has been a vegetarian for six years and is also a cheese and wine fanatic.","url":"https:\/\/blog.matusz-vad.hu\/en\/author\/juca\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/09\/5-consigli-per-una-cucina-professionale-Zero-Waste_1-1.jpg","jetpack-related-posts":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/blog.matusz-vad.hu\/en\/wp-json\/wp\/v2\/posts\/37200","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.matusz-vad.hu\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.matusz-vad.hu\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.matusz-vad.hu\/en\/wp-json\/wp\/v2\/users\/46"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.matusz-vad.hu\/en\/wp-json\/wp\/v2\/comments?post=37200"}],"version-history":[{"count":2,"href":"https:\/\/blog.matusz-vad.hu\/en\/wp-json\/wp\/v2\/posts\/37200\/revisions"}],"predecessor-version":[{"id":37208,"href":"https:\/\/blog.matusz-vad.hu\/en\/wp-json\/wp\/v2\/posts\/37200\/revisions\/37208"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.matusz-vad.hu\/en\/wp-json\/wp\/v2\/media\/37206"}],"wp:attachment":[{"href":"https:\/\/blog.matusz-vad.hu\/en\/wp-json\/wp\/v2\/media?parent=37200"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.matusz-vad.hu\/en\/wp-json\/wp\/v2\/categories?post=37200"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.matusz-vad.hu\/en\/wp-json\/wp\/v2\/tags?post=37200"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}