Qualitaly_117

JUN. JUL. 2020 IV Due to the summer season, many will be encouraged to use spaces - terraces, parks, equipped roofs, pedestrian streets - where they can find themselves eating, outdoors, in company but at a distance. And the local authorities could lend a hand: the “Vilnius model” is also spreading here. Because, as Daniel Bô of the French research company QualiQuanti said, “the outside is the new inside”. REVISED MENU Simplicity and variety, healthiness and lower prices: the comeback menu certainly needs to be rethought. And to set it apart, the clever immediately thought of it opening pop up bistros, without fear of “getting their hands dirty” by lowering the target. Starting with René Redzepi from NOMA in Copenhagen. In the garden of the restaurant considered among the best in the world, he opened a wine bar with essential food: two burgers, classic and vegetarian. “Come as you are, there are no reservations, we are open to everyone. You can stop for a glass of wine or you can stay and eat” can be read on the website of the restaurant, which has always had long waiting lists. Same thing for Da Vittorio a Brusaporto (BG) that after two months in the front line in the Bergamo field hospital has added to the 3-star restaurant, for the whole summer period, an outdoor bistro by the pool, with a menu focused on gourmet pan and steamed pizzas and barbecued meats. Pizza is also served at Retrotottega, a Roman restaurant that focuses on sustainability and fine ingredients. “Keeping everything unchanged and continuing with the classic range of the restaurant seemed to us out of date,” explains Chef Alessandro Miocchi, “as well as not very sustainable, both because of the complex nature of Retrobottega’s dishes, which require time, energy, techniques and long and meticulous processing, and because of the need to adapt the restaurant to the new regulations”. Prices range from 10 to 15 euros: the post-Covid19 economic crisis requires everyone to make choices that meet a customer in predictable difficulty. Eugenio Boer, a talented and innovative Italian-Dutch chef based in Milan, has turned towards a 100% Italian menu, made entirely with local products, with the aim of “paying homage to some of the great traditional recipes and helping small producers”. Attention is also paid to optimising supplies: this can be done by changing the menu every day according to availability (as with 28 Posti in Milan) or by focusing on a trend that has already been going on for some time, that of the single-product. The most extreme? It has just opened in Milan, it is called Carne and offers only dishes with sirloin from Piedmont. TAKE AWAY AND DELIVERY REMAIN Home delivery and take-away, the pillars of phase 1, should not be abandoned. Customers accustomed to using them or still reluctant to return to the restaurant, require them and it is a way to integrate a traditional business that suffers the reduction of seating. It should be personalised with a ticket, a WhatsApp or a video (recorded or live) with instructions or greetings, as the new times want, and organised with the employees of the restaurant, who reassure them. We expect to see more and more dark kitchens, the kitchens dedicated to take-away: the Alajmo brothers are also planning one, 11 rooms including the tristellato Le Calandre. Objective: to prolong the success of the delivery. Ingredients at home. ______________________________ BOX STRATEGIES TO RESTART simpler and cheaper dishes (pizza, hamburgers) to attract customers and reduce costs a product saves on ingredients by downsizing Remember to add a personal message discounted wines from the winery, own production but also ingredients from suppliers with whom over the years have established fraternal relationships. You benefit from the supply chain and pamper the customer who takes a bit of restaurant home. rent spaces to groups or ally with accommodation venues providing the food&beverage side loyal customers by reconnecting contacts via social networking or dusting off the database. Those who return to the restaurant will privilege known places to exploit the public land given by many cities, bars and restaurants expand outside. And the customer feels (and is) safer ! and satisfy customers who still prefer to avoid crowded bars or go out less in general. " # even in advance from home as many people propose. ______________________________ OUT $ can be made of sanitised plastic or disposable paper) IN $ % & ' ' $ % MAGAZINE