Qualitaly_116

APR. MAG. 2020 IX I have always sought dialogue. I will not lower the prices, I was precise in calculating them with already low margins and I can’t go any lower. People in the immediate future will be afraid of small and crowded places, there will be the desire but also the fear to go out, one goes to the restaurant to feel good, if the guests are not at ease I prefer not to open. The advice: put yourself in the client’s head and ask yourself, “why should he come to me?”. The key to everything will be psychology, I’m more concerned about the regulations to be respected. Concentrate on the guests, respect the ingredients and techniques, study during breaks, enhance human contact even within the team. At this stage, don’t think about the number of place settings and meals sold but about the quality that is offered. Pietro Leemann - Joia, Milan It will be necessary to reassure the guest, I sense that people will want more simplicity of expression, which does not mean trivializing but giving a reassuring message, with tastes and symbols that pamper those who eat. I imagine a leaner and less stressed brigade. There is much debate that the cause of the situation is the weakening of the Planet and the air we breathe; the hope is that measures will be taken. My activity is already focused on sustainability and a healthy, non-aggressive diet that makes us stronger and healthier. It is important to broaden this message to more people, to make it more democratic and accessible; until yesterday, healthy eating was expensive but it is a wrong assumption. It is becoming clear that it is better to invest in health than to suffer the consequences, healthy eating would cost society less. The advice: conceive cooking not only as a hedonistic and aesthetic moment but as an opportunity to enhance the ingredients and avoid waste. I have faith in a change, sacrifices will be necessary but being able to start again in a new way is a great opportunity. Claudio Liu – Iyo, Milan The situation is challenging for everyone, you need a strategy and observe everything that happens to make quick decisions, be ready to understand the needs of the market, you need versatility. This year the goal will be to maintain staff, pay salaries and suppliers. In 2021 we will really understand how things are going to be. Surely there will be a change, it will speed up what was already in the air with new nuances, the kitchen was already evolving towards eco- sustainability and the seasonality of ingredients, and there will be even more a valorisation of the territory. After the huge fear, I think that there will be an increasing awareness of food education. The advice: from the great crises come great opportunities, we must try to be ready and change in quickly, the strongest will not win but those who will adapt better to change, new tools will be needed. Fabio Pisani E Alessandro Negrini – Il Luogo di Aimo e Nadia, Milan We need a few months to overcome the emergency, today more than ever we will need quality, Italian-ness and pampering. Our customers will have to feel as safe at our restaurant as at home. What this moment will perhaps teach us is that life, work and success are dynamics that require time and care. It will increase the value you give to health and to the human being. We are stuck but we are not stopped, wars are followed by economic boom. We expect strong communication campaigns to be launched as soon as possible to bring foreigners back to Italy. The advice: For those who need to change, this is the right time, because a change made now will be perceived not as discordant but as a consequence of the moment. Hold suppliers dear, who are ready to start again and must be safeguarded, because our work is based on them. Valuing the human factor: mankind will be at the centre whether customer, employee, supplier. Cuisined is poetry, love, emotion. Niko Romito - il Reale, Castel di Sangro (AQ) Phase 2 will be a limbo in which the models of service and hospitality will have to be changed. We must learn to socialise in a completely different way that goes against mankind’s very nature, there is the issue of trust, fear, health. The first criterion for choosing people will be how much that restaurant meets certain standards, then there will be the gastronomic preference. The cuisine of the future cannot be aimed at expressing only the creative ego of a chef, but must be a tool for training and sharing knowledge that should not remain the prerogative of a few. Valuing local ingredients, recovering agricultural production and old recipes, becomes an important environmental and cultural operation of revaluation of local and national ANDREA DI LORENZO PH. LUCIO ELIO PH PAOLO TERZI