The number of restaurants opening in Italy has nearly tripled in the last ten years, with the most popular ones being restaurants of the gastronomic variety, such as Sospiarelli in Turin, the former Casa di Campiglio and the recently renovated Barozzi.
The number was even more dramatic in Italy’s top restaurant categories, such toasts, restaurants of international status and those that offer fresh seasonal and ethnic cuisine.
But as with most Italian industries, there are signs that restaurant owners are being forced to change their business model in order to survive, with a growing number of restaurant owners opting for “restaurant” as a brand name rather than a specific restaurant location.
The trend has been described as a “reversal” and a “decline”, but one that is gaining traction in the capital, Milan.
“In Italy, the restaurant industry has gone through a lot of changes in the past 20 years, from the opening of restaurants to the introduction of the internet, and now we are witnessing a similar process,” says Giuseppe Cappello, head of food business research at Euromonitor.
“But the trend is becoming increasingly popular. “
As the market changes, and restaurants become more specialized, they become more competitive. “
But the trend is becoming increasingly popular.
As the market changes, and restaurants become more specialized, they become more competitive.
They will become more attractive to consumers, and they can grow even faster.”
The main drivers of this trend are the introduction and expansion of the fast food chain restaurants and the increasing availability of fresh seasonal, local and ethnic food in the restaurant market.
In 2016, the number of fast food restaurants opened in Italy increased by 12% to 2,079, and according to Euromonitors, this number has almost doubled in the first five years of the year to 7,664 restaurants.
In 2018, the total number of total fast food chains in Italy reached 2,054, with over 80% of these being in the major metropolitan areas, such Milan, Rome, Bologna and Venice.
In Milan, which has a population of over three million, restaurants opened up in 2016 at an average of more than three restaurants a day, up from two restaurants a month earlier.
The growth in fast food outlets has also taken place in the smaller cities of Pisa, Padua, Pozzallo and Genoa, which are all located in the heart of the capital.
In 2017, the average daily number of customers served by restaurants in the main metropolitan areas of Bolognese, Pisa and Venice was 1,067, which was up from 1,024 in 2016.
This is a good indication of the increasing popularity of these restaurants in these cities, where many young people who want to eat out in restaurants are opting to stay home and work.
The new trend is also being reflected in the number and size of restaurants that offer local and regional cuisine.
The most popular restaurants in this category are the Barozzis in Milan and the Sospes in Pisa.
The Sospis, which opened in 2009, offer a fresh seasonal menu with dishes including lamb and goat cheese with a side of tomatoes and basil, and is one of the few restaurants in Italy that serves seasonal meals with seasonal ingredients.
In the capital of Brescia, however, Barozza has become the new favourite.
“The Barozzo is an Italian version of the classic pizzeria.
The menu has a more international and seasonal feel and the quality of the dishes is always up to date,” says Gianluca Di Marzo, president of the Bresci restaurant association.
“With the rise of social media and the popularity of Instagram, it is a great way to share your experiences and see your favourite dishes.”
The most visited restaurants in Milan have been the Sotiros in Piazza Piave and the Barcozza in Piozzale.
The first one opened in 2007 and is now one of Milan’s most popular, according to the association.
A Baroza’s menu offers a more regional and local flavour and is usually vegetarian.
“Every day, we receive a new list of recommendations from people who are trying to recreate a Barozo.
This time it is from Piozza Pio, where Barozos are already popular,” says Graziello Pinto, the president of Piozzi.
“These are the dishes that make us want to come back every day, to share a meal with friends.”
A typical Barozero’s menu is based on a seasonal meal with fresh ingredients, but the food itself has to be made fresh.
According to the Barrozeros, they take pride in providing the freshest and best ingredients possible and will work very hard to get the best outcome for their customers.
According the association, “The average cost