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JUN. JUL. 2019 XII That said, operators are free - as part of the management of their business - to not permit customers to use the electronic cigarette in their premises, including outdoors. For those who want to protect non-smokers in short, “in order to avoid misunderstandings, it would be appropriate to inform the customer immediately of any prohibition (including through signs). It is understood that in the event that the customer does not comply with this request, the only “weapon” available to the operator remains that of inviting the former to go outside the premises to consume the electronic cigarette, since there is no type of penalty against this”. The point, however, as usual, is not so much the norm as the custom, and the fact that people go to the restaurant more and more to feel good, in company, and eat food that should be enjoyed in an environment free from smells that may compromise the “total experience” of going to eat out. For the deputy Vice-president Fipe - Federazione Italiana Pubblici Esercizi , Aldo Cursano, “the health component in our venues is becoming more and more central to the proposal.” Food, ingredients, seasonality, natural flavours and products, but also “the context in which you ‘live’ the experience of eating out is central.” According to Vice President of Fipe, “the setting is made up of furnishings, but the people who go to the restaurant want to live an eno-gastronomic experience that must add the protection of the environment to the rules of the kitchen, to the quality and excellence of the food on the plate, but also to the health in the restaurant.” According to some analysis and studies, continues Cursano “it is e asy to verify that passive smoking can damage health, but also changes taste”, this goes to discredit the product that the customer expects. “There is a great trend that is characterising the philosophy of catering which starts from the plate, and moves to places where the food is enjoyed”. In a few words, the “where” I eat is becoming as important as the “what” I eat: “It is a fundamental aspect of the market, restaurants that can answer this question will be successful, according to which eating is the central aspect of the experience on the table, but so is the philosophy that the restaurateur will be able to make the customer perceive.” For Cursano there is no more income from positioning, or mere logistics: “If we can’t convey a social responsibility of food it means that we are failing to communicate to the customer, in this, social media helps in sensitivity and in sharing”: a bad ranking because our restaurant is full of smoke “will easily become a (negative) parameter for the consumer.” Clients makes a conscious choice when when deciding to go out to eat in a restaurant, they no longer seek only the price but the value that food embodies, for this, says Cursano, we’re talking about “a new humanitarianism of food, a return to the centrality of the person.” And in this the experience in a place free from smells “other” than the kitchen is fundamental: “Today we know that the customer wants to know where that ingredient was grown, whether we use plastic or not in our restaurant, we give more and more importance to a standard of living that includes a social responsibility from which we had moved away. A note and an indication: “If food is a tool, when we are at the table with friends and family we are no longer the object of the market but we reassert the human value of the event”, for this reason it is necessary that the social places integrate at their best, respecting everything “the environment, the needs of the soul, and those of the body.” And Cursano concludes: “As a federation we must set an example, create styles of responsibility, be a lever for behavioural change: and the wholesomeness of the air we breathe, in this sense, it is central because in public places there is sociability, so it is necessary that they are spaces of conviviality, not places of vice,” lived by people and families, and if you just can’t do without smoking, proposes Aldo Cursano “then, there are adequate spaces outside.” ______________________________ BOX FACTS & FIGURES The issue of electronic cigarettes continues to hold the table in shops and public places. Italy, at the european level, is the Country where people smoke the most, with an estimated 12,2 million of smokers. According to the latest data just one cigarette per day increases the risk of coronary heart disease by up to 74% in men and 119% in women. A single cigarette per day increases the risk of stroke by 30%. From the tobacco trade the Italian State collects approximately € 14 billion a year. Some municipalities are trying the virtuous way: from the municipality of Levante to Vernazzola there is, for example, the proposal of a smoke free beach and without the use of disposable plastic. While after some accidents in the U.S. (195 related to e-cigarettes were reported by the U.S. media between 2009 and 2016, source: U.S. Fire Administration) there is no shortage of health issues: a few weeks ago a regional law restricting smoking outdoors in parks, outside restaurants and in stations was proposed. Silvio Garattini, president of the Mario Negri Institute for Pharmacological Research, requested it during the conference Smoking and Stroke: “The new law in Lombardy could be the forerunner for other regions. ______________________________ AT PAGE 44 IN THE PANTRY The importance of food cost Chef Gian Franco Fadda explains how to set up the accounting point of sale, and the tricks to avoid mistakes By Maria Elena Dipace There are a series of economic rules, marketing applications and accounting/administration principles that are critical to designing a menu for success. It’s fundamental is to learn how to contain costs, eliminate waste, and MAGAZINE