Post by Rosario Scarpato

Working on Melius Ristoranti, the first interactive, ethic AI powered, guide to Italian restaurants outside of Italy, we continue to interview the industry's leaders who will shape its future. alberto cascio knows the Food and Beverage business in Africa like very few others, he has managed hospitality operations in South Africa, Nigeria, Ghana, Uganda, Tanzania and Zanzibar, Ethiopia, Zambia. “Launching a restaurant is an art; keeping it highly profitable is a science ” is his tagline. In this extensive exclusive interview – a real industry essay - Alberto talks of the challenge and potential of the authentic Italian Cuisine business in a continent associated with limitless possibility. He  analyzes the reasons why has never taken off to its full potential and, above all, identifies areas and countries for potential growth and development. At a time when there is much discussion about Italy’s “Mattei Plan” for Africa (https://lnkd.in/du4v_TSv), Alberto’s analyses demonstrate that Italian cuisine should be incorporated into training programs alongside those focused on agriculture.