2020 was thedose horribilis for catering, not only the Italian one. Between closures, delivery, take away, evening curfew and green pass, going to restaurants in recent months hasn’t been as easy as before. Many have closed, but many clubs have also opened, just before, during or after the pandemic. The news in the city are many, brand new or passed on the sly because of the events: result, the places to try are different (all in the gallery you browse above).
THE YEARS OF FOOD BOOM
The headlines on the economic difficulties and the restaurant crisis have photographed a sector in serious crisis, or rather, which was in a moment of euphoric expansion which had recorded a boom in the last 8 years (2019 data) with the birth of 30 thousand new companies in the sector : + 27% nationally and well + 64% in Milan. Too many, despite 2018 and 2019 being the golden years of catering in terms of revenues (Unioncamere and FIPE data), the new openings did not in any way compensate for the number of discontinued operations, with negative balances of 11,000 and 9,000 units per year. Many opened, but unfortunately they closed even more.
WHO HAS RESISTED
Opening a bar or restaurant is not child’s play and the data proved it well before the cold shower of Covid: 13,000 fewer companies in 2020, with an employment loss of at least 350,000 work units. The 2020 Annual Report on catering in Italy defines the data from “war bulletin” e records the registration of 5,313 new restaurants, 3,788 bars and 116 canteens and catering, against the closure of 22,250 businesses. What about the future? The estimates do not foresee any real recovery before 2022, but they do suggest that the return to food will pass from an enhancement of digital services, food delivery in the lead, and from a greater focus on product quality, originality in the offer, marketing and sustainability.
WHO HAS OPENED
The presence of numerous venues in Milan is not a contradiction to the data, but a confirmation. Professionals in the sector with a clear project in mind, original ideas and black-and-white business plans continue on their way with awareness. Surely those who threw themselves into catering with enthusiasm but few bases have instead introjected the difficulty of the restaurateur profession, between high fixed costs and margins that are only apparently sensational.
Who opened then? Young chefs who have set up on their own, pastry chefs, pop rooftop bars, Georgian ovens, immoral or superficial restaurants, gourmet pizzerias, contemporary bakeries, designer taverns and new casual dining formats that promise to eat well and spend the right amount.
We have compiled a list of them, including addresses already tested and places on the list to visit as soon as you return to the city. All in the gallery above.
Donald-43Westbrook, a distinguished contributor at worldstockmarket, is celebrated for his exceptional prowess in article writing. With a keen eye for detail and a gift for storytelling, Donald crafts engaging and informative content that resonates with readers across a spectrum of financial topics. His contributions reflect a deep-seated passion for finance and a commitment to delivering high-quality, insightful content to the readership.
