Marcantonio Ruisi reflects on food and beverage tourism as a deeply experiential form of travel where the full involvement of the senses becomes essential.
The perspective: this is a relational kind of tourism, where innovation in hospitality and restaurant models directly affects perceived quality.
Why it matters: restaurants are not just service nodes; they are often among the key stages through which travellers interpret a destination.
The takeaway: innovation in dining is increasingly part of destination competitiveness, not a side issue.
