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JUN. JUL. 2020 III Strong points Quality and reliability are the foundations on which a solid reputation has been built in 60 years of activity. Research and innovation are adopted as a guide to methods, products and processes, without forgetting to respect the great values of tradition and the territory where the company was born. Thanks to the experience gained over time, the company has the ability to adapt to all needs in terms of products and services, arriving at “a tailor-made service”. News/Strategies 2020 The year 2020 coincided with the launch of the Area Ore8 Academy project with which the company intends to develop an ad hoc training programme, designed for both existing and potential customers. In the first few months of the year, it focused on topics that are strictly topical, relating to the sanitation and sanitisation of premises and the preparation of service personnel, orienting itself to address this contingent need. Subsequently, the Academy will deal with the entire range of needs that affect the entire away from home sector with specialised courses for all departments. AT PAGE 14 CLOSE UP Business as usual? No, thank you. Reviewing the menu and the spaces, but also looking for alliances with other entrepreneurs, without forgetting take away and delivery: this is how restaurateurs are facing the “new normality” by Anna Muzio Password: adapt to new times. In phase 1 we saw newsstands selling flowers, butchers displaying wine and new produce, textile or coffee filters factories producing masks. And now restaurants won’t start up again as if nothing had happened. The attacks on our way of life have been deep and lasting. And, if there are those who want to go back to their former lives without changing anything, some of the customers - the older ones, those most affected by grief, the more cautious or those who are already suffering financially - will not show up at the entrance. The post-Covid customer will then have to be reassured, pampered and reached through various channels. Above all, you need to think carefully about your business model and adapt it to the new times. The offer will have to be redirected or integrated. In what way? This is how restaurateurs have approached the “new normal”, business after Covid-19. CREATIVITY AND RECYCLING All over the world, the reopening took place under stringent health rules dictated by the relevant governments between table spacing, masks and sanitising devices. Someone thought creative, and saw waiters in welding masks and mannequins sitting at tables to mark the social distancing. And there are those who have given themselves to recycling, albeit artistically: the restaurant of the Amsterdam museum Mediamatic inside mini greenhouses in plexiglass recovered from an exhibition, has arranged tables with two or three places to eat outside but isolated, with waiters serving the dishes on long wooden shovels. “Covid-19 has forced restaurants to rethink hospitality: for a while we will avoid groups of people, but going out and having fun together is something we really need right now,” said director Willem Velthoven. SPACES INSIDE AND OUTSIDE, PUBLIC AND PRIVATE The problem of space is crucial. While some high-end restaurants have large rooms and tables spaced apart, in recent years the focus has been, especially in urban settings, on colourful and fun spaces that are on the edge of the cramped. The use of gardens and outdoor areas should be skilfully exploited. As Marco Sacco did at Piccolo Lago di Verbania, where the garden has been transformed into a gourmet picnic space where you can have lunch with one of the restaurant’s “boxes” or have a snack or aperitif. “We restaurateurs have to talk to those who live here or those who leave the city looking for places where they can breathe beauty and serenity,” says Sacco. “We want to be a reference point for the entire summer season for all those who want to spend a half day barefoot on the grass, take a gastronomic tour on board our electric boat, try our cuisine in an enchanting setting”. In a constant interaction with the neighbourhood because this year the trips will tend to get shorter. The spaces available can be optimised for private dinners, safely welcoming groups in all or part of the venue, but the cooking experience can also be taken to the customer’s home. At a time when the entire hospitality sector is suffering, one can find a local venue. Zoku, a sort of luxury Dutch AirBnB, opened its 25 lofts for an experience endorsed by the twice Michelin-starred Dutch chef Joris Bijdendijk of the Rijks restaurant, with wines chosen by sommelier Max van Bockel and overnight stay, for 200 euros per person. “This crisis has brought us a lot of creativity and energy. It is great to see that our customers still want to spoil themselves with good food, drinks and holidays in their own country,” said Bijdendijk. Chef Giancarlo Perbellini in the new pop up in Verona combines classic cocktails revisited with three menus that change every day, in collaboration with Spaccio Spiriti Alimenti & Diversi, bar in Senigallia.