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APR. MAG. 2020 XIV Design tables and chairs mixed with a clever play of light can be enough for a wow effect that encourages the “instagrammability” of the location. In the coming months, we will be attending many places with classy outdoor spaces where we can enjoy moments of relaxation, telling friends and relatives. We propose, for example, a package with quite affordable costs: advice and implementation with an average of 2,500 to 10,000 euros (to make a dream dehor). The cost varies, of course, depending on the type of place settings, the type of furniture and the base from which you start (if possible we value what is already available). Let’s talk about take-away. Is it conceivable to study a sort of ‘ghost kitchen’ that does not overlap with the one in use for the customer who eats inside the point of sale? The idea is very nice and we have heard about it from several of our customers around the world. Even here, however, the regulations do not help us, it is rather complex, considering the average size of Italian premises, to be able to make a ghost kitchen. Perhaps we need to start thinking about shifts in the kitchen or a better organisation. You could also study refrigerator display cases that store dishes ready for take away... Also, in this case the idea is very nice, but perhaps not very functional due to the difficulty and costs of implementation, which are generally not at all low for the refrigerator display cases. Let’s go back to tables and chairs for a moment. Thinking of changing the existing ones with space-saving solutions? Space-saving solutions are not so much linked to the furnishing accessory itself but rather to the re-organisation of the entire environment. When changing tables and chairs the focus is more on renewing the look of your restaurant. More important than the tables, which we have saved many times, are chairs, lights and decor accessories. You are an online design studio. Can you tell us how it works and what the costs are? What we do at Restylit is online interior design, which for us means making the support of a talented, experienced interior architect immediately accessible. Each client has at his disposal one of our consultants who, remotely, takes care of the project. The main communication channels are obviously Skype, Whatsapp and telephone calls. You can contact us to redesign or design the look of your spaces with a figure ranging from 15 to 50 euros per square meter, but also free of charge with an online shop where you can receive 24-hour real-time support from our team in the purchase of the most suitable furniture. Do you also have a ‘post-production’ service, i.e. do you also take care of the relative authorisations, identification of the company that will be able to carry out the work and monitoring (perhaps remotely) of the realisation of the project? The identification of the company is usually left to our customers because, in most cases, they already know professionals ready to intervene with whom a relationship of trust has been established, which is very important in this case. An active service throughout Italy? Throughout Italy and throughout Europe with planning times ranging from 7 to 30 days depending on the complexity. AT PAGE 44 AT THE TABLE Let’s start with ice cream. A ‘hot’ business that lasts all year round The home delivery of traditional ice cream becomes one of the most important items, post-’lockdown’. The lunch break is taken faster and new alliances are born with the timid recovery of the market. Dedicated to those looking for alternatives in the world of ‘new’ catering by Riccardo Sada It was mid-February when Fipe, the Italian Federation of Public Exercises, presented in Rimini (during the last edition of Sigep) the business guide “La Gelateria”. Today, it seems like an eternity has passed since that meeting. Yet it was simply 2 months ago, when no one could have imagined that the Coronavirus pandemic would soon break out, leading to the closure to the public of all horeca outlets (and, more generally, of all non-essential activities), confining the entire population at home with a term we have come to know: ‘lockdown’. Hence, the need to study new business for the ‘post-quarantine’ which sees a scenario of opening up the points of sale they will have to maintain, and try to enforce, what in medical/ scientific jargon has been called social distancing. So, let’s return to ‘fish out’ the Fipe guide to the world of ice cream. In a rapidly expanding sector, it has emerged that artisan ice cream parlours now sailing in excellent waters, are open all year round and do great business. For those who want to invest in this sector, considering today a moment of preparation for a new market, the current operational indications exist and are a good opportunity for those who want to think about repositioning, or are looking for opportunities for commercial innovation or diversification in the food sector. After all, the imminent warmer season, which favours this business even more, is also coming our way. THE CONE OF INDEPENDENCE Maintaining the safe distances imposed by the Ministry translates into some immediate business opportunities ranging from street food to take-away. And ice cream lends itself well to this mode of enjoyment with the advantage that today it is a product that covers the four seasons and, analyzing the case history BC (Before Coronavirus), it can be seen that 4 out of 10 artisan ice cream parlours no longer close during the winter. A sign that there are numerous opportunities for all entrepreneurs interested in the business. During the last appointment with SIGEP, Achille Sassoli de Bianchi della Carpigiani was even prescient. Several weeks before the outbreak of Covid-19 he said: “Home delivery of ice cream will become one of the most important items in the catering industry.” Enlightening. THE DESIRE TO EXPERIMENT Eating standing up will be the first major revolution for the near future of the catering business. A change that will also involve a radical alteration in the type of products to be offered. Lunch break and aperitif will change face, they will be faster and follow the strict protocols of social distancing. Thus, ice cream will always have more spaces to occupy. And when city life returns to normal in PC (Post Coronavirus), it will be even more hectic, meals reduced to snacks that will share the speed of delivery. Post Coronavirus catering must therefore look at ice cream parlours not as competition, but as integration and sharing of ideas. It will be necessary to think about a possible collaboration or even an overlapping of the two sectors. While it is ascertained that artisan ice cream has outperformed industrial ice cream, it is clear that restaurants should MAGAZINE