HoReCa industry was heavily negatively impacted by the pandemic, also due to numerous lockdowns. The time has come to build new strategies.

EIT Food report Direction: Restaurant of the Future summarised the research study and co-creative work of the leaders of Polish gastronomy. Its purpose was to investigate the main directions of transformation in the HoReCa sector and to support its participants in introducing more responsible and sustainable practices, despite the pandemic. 

"Today we are experiencing an even more fragile, unstable, non-linear, and anxious reality. Phenomena such as increasing digitization and technological development, pandemic, climate change, and the need to care for the environment, and on the other hand, changes in habits and increased consumer awareness, as well as upcoming legal regulations related to with a growing emphasis on sustainable development introduced as part of the European Green Deal and the From Farm to Fork strategy, they will define the context in which restaurants operate. Right now a change is taking place – in running a business, thinking, building a strategy,” Ewa Rzeszowska from EIT Food, leader project, concluded.

"The Direction Restaurant of the Future project aims to help the industry shift towards greater sustainability. We believe that this is the direction that gastronomy will inevitably go," she added.

Download the report from here. 

(WBJ)