Qualitaly_107

OCT. NOV. 2018 VI MAGAZINE kitchen would require another coffee. Catering has changed. Today, attention must be paid to detail, whether it’s cutlery, water, or even coffee. How did you solve the problem of little use of the machine? “You can’t give a coffee to the customer without having made at least 15-20 before: we drink a lot of it, we offer it to those who pass by, I use it a lot in the kitchen. Among other things, I discovered that coffee is the most versatile ingredient, it goes well with 99 percent of other ingredients, from sweet to savoury. ______________________________ BOX A DEDICATED SPACE? Very interesting (and to copy, spaces permitting, even in a dehor in the summer) the idea of a great speciality of our coffee, Lavazza, made in the restaurant Share, recently opened in Turin in the “Nuvola”, the new headquarters of the company. At the end of the meal, customers move to a separate area, appropriately renamed Dulcis in fundo. Objective: to give more value to the tasting of sweets and the final ritual of coffee. Offered in various extractions (in addition to the obvious espresso, also the filter coffee through Chemex for example) with an assortment of sweets, to be shared or in mini portions. ______________________________ BOX THE (MAGICAL) COFFEE FACTORY In the 19th century Palazzo delle Poste in Milan, Starbucks opened its third Reserve Roastery on 7 September. On 2,300 square meters, with a toaster in the center, an open-air bar, sales area, bakery with wood oven (maintained by Princi), ice cream and nitro area (by Alberto Marchetti) and a large counter from which to try the various extractions (ModBar Pour Over, Chemex, Coffee Press, Syphon, Espresso, Cold Brew and Clover Brewed), is a place of great impact, a showcase on what the chain from Seattle has to offer. In terms of product and service, all employees know how to advise and explain origins and extractions, with a smile, kindness and competence. And the customer, fascinated, always repays. ______________________________ AT PAGE 22 IN DEPTH Sunday yes, Sunday no The closure of shopping centres on Sundays and holidays. A sword of Damocles that also weighs heavily on the Horeca-allied industry By Mauro Garofalo Rotation or not, for some time the Government’s proposal for the Sunday closure of shops has been maintained. Some restaurateurs are worried about the possible loss of income. To others, closure seems to be the “necessary rest”, earned by colleagues. “The phenomenon of catering today is an opportunity for consumption, but not only for consumers,” comments Matteo Figura, Foodservice Director Italy of NPD Group. Just look at the latest data (graphs opposite) to see that the market for the sector in shopping centres is worth 6 billion euros (11% of the total value of catering): “A value in strong growth compared to the previous year and, more, in the long term: shopping centres are being restructured towards models in which the Food Court - spaces in which restaurants are arranged in a circle, a sort of “Food Piazza” editor’s note - take up more and more space,” continues Figura: “The new shopping centres welcome more and more restaurants, a trend that finds favour with consumers, who spend a lot of time to enjoy an experience of “popular” eating. The Food Courts are an attractive element, able to generate benefits induced also in the retail sector”. The second point that emerges from the NPD analysis is that: “These places are now the test bed for small chain start-ups, while the consolidated already have a significant number of stores within the commercial agora, because here they find dynamics of convenience, brand consolidation and flow verification. On the other hand: “The consumer looks upon this favourably, and attends these places also on Sundays, a day that alone is worth a total of 15%: a total of 930 million euros for food and beverage catering spending. An amount that, if the shopping centres were closed on Sunday, will move to some other