...but it's clear now that a new normality will be the result of behaviours and social relations on which the pandemic has had a deep impact.

And in the workplace, in the markets, we can already see some changes. For instance, they come in the shape of an overall increase in prices, of a growing managerial uncertainty connected with a change in consumer trends (which differ compared to what we were used to), of a significant number of collaborators resigning from their jobs, of a greater speculation on raw materials that amplifies the negative effects of a more and more obvious climate change.

According to qualified observers of food consumption, this mix of elements will strongly affect the choices of purchase of consumers in the years to come. The attention will shift to the inner quality of the food, and to the quality of the supply chain that made it available. In this, knowledge of the product's origin, the contribution to sustainability of producers and distributers, attention to health and the capacity of personalising the service will have a growing importance.

The effect of this new behaviour on the food supply chain will be unprecedented, and will require, even from those who run pizzerias, a greater capacity of interpreting the change and a greater sharing of information that can be used to interpret the context that will go beyond the quality of the dish itself.

The latest consumer research shows a growing diffidence, especially among the younger population, towards waiters who tell you fairy tales when serving at the restaurant. In the online L'Economia special issue of Corriere della Sera on the 14th of December there's an article on "Giustizia Alimentare" [Food Justice], that sums up the trends (food safety, biodiversity, and attention to food waste) that the predictive platform Nextatlas has found for 2022 for the food industry.

If we add to this the boom of job resignations in Italy in 2021 (the peak of a phenomenon that started before the pandemic) which is connected to a growing desire to change the work-life relationship, it's clear that Italian high quality pizzerias have new opportunities for success ahead of them, as long as we don't make compromises in terms of quality of the ingredients and of suppliers, and we completely redefine the relationship with collaborators.


Piero Gabrieli
source: https://www.identitagolose.it/ermes/newsletter/?id=496

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