BRIEFING 59 IN THIS ISSUE


50 Digital minimalism is increasingly being embraced in foodservice. Amelia Levin finds out how operators strike a balance between digital convenience and human touch


55 An intensified approach to immigration in the US has seen record numbers of deportations. Andrea Tolu assesses the impact on the foodservice sector


59 FCSI consultants in Asia Pacific tell us how hospitality operators in the region are gaining from social media – and outline the risks


63 HostMilano is a key event in the foodservice event calendar. We review the 44th edition, which saw exhibitors from 56 countries and over 200,000 delegates gather at Fiera Milano


66 My kitchen: Enrico Croatti, executive chef and gastronomic coordinator of Moebius Milano, Italy


Enrico Croatti in his open kitchen at Moebius Sperimentale


66 50


WHEN LESS IS MORE


Faced with numerous headwinds in recent years, foodservice operators have increased digitalization in restaurant services, but a new focus on digital minimalism is all about hitting the right balance between the convenience of digital and the humanity of a personal touch, as Amelia Levin outlines


Trends and events shaping foodservice across the world


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