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JUN. JUL. 2020 XV fortunately, the obligation to drive- in is reserved for people but not for vehicles, so a car can approach a van to allow the driver to make his ‘quick’ purchase. Those of Richeeze, who in Los Angeles deliver grilled cheese to customers sitting comfortably in their cars or riding their motorcycles, are well aware of this. Many food trucks are signing agreements with companies to park and sell in specific areas. This is already happening with the Coolhaus truck in the city of Los Angeles, California. Matt Geller of the National Food Truck Association says, “Truck owners have equipped themselves by organising campaigns through GoFundMe, while we work closely with various brands on field initiatives. One example is a pasta brand that wants to be better known in a specific area. This can be seen in Barilla, which for years has been travelling around Italy in its truck selling hot dishes packaged with its products. THE TRANSFORMATION OF MUSIC CLUBS AND DISCOS The dance clubs, upon reservation and in the presence of stewards who will assist the activity, will put the restaurant at the centre, and then add the formula of American bar and live music until late in the evening, maintaining physical distances between guests and in compliance with all the regulations to avoid contagion. But you can do the opposite: a restaurant can put at the centre the (desire for) music, which is always popular. In Vetralla, in the province of Viterbo, there is a restaurant that reminds us that we can soon go dancing: it is called Agriturismo L’Accordo Musica & Mangiare and is owned by the now ex-DJ and increasingly entrepreneurial Gianni Naso. The idea of ‘happy hour country’ lies in a distanced aperitif and good music in the background at the poolside watching a breath- taking sunset. You choose a drink, an individual basket with finger food from the house chef and your favourite corner of the huge park. A picnic in the middle of nature, visiting the Educational Farm and the Labyrinth of Music, sifting through vintage material between the tables of the show room. An idea to exploit for those who have large spaces available. SWIMMING POOL HATS To maintain a distance of one and a half meters between people at Cafe & Konditorei Rothe in Schwerin, Germany, diners are given a hat with three tubes that are used in the pool (the famous foam noodles). Perhaps it is not scientifically infallible, as proposed, but it gives off cheerfulness and spreads contagious smiles, just what customers are looking for today. Individual greenhouses The Mediamatic ETEN restaurant in Amsterdam has devised a solution to keep customers at a distance: having them sit in one of the five greenhouses located by the canal and romantically lit by soft choreographic lights. FOR THOSE WHO ARE (UNDER) THE BELL Screens called Plex-Eat, from an idea of the design studio Christophe Gernigon, protect and create privacy and intimacy despite being transparent. They look like something that stands between a chandelier and a bell and hang directly from the ceiling. THE ALTRUISM OF BGEAT Damiano Vassalli, 38 years old, and Andrea Togni, 36 years old, are two professionals in the entertainment industry, a sector that is still at a standstill. The two have organised for years one of the most popular summer evenings in Bergamo, the Bellavita. With BgEat today they try to spread smiles and some happiness through those areas and villages in the massacred province of Bergamo where food delivery services do not arrive. To compensate for the absence of the big food delivery brands could allow many restaurateurs to reach new undiscovered places. KART, NEW COUNTER ON WHEELS It is a counter on wheels, ideal for setting up outdoor food & drink venues. It is called Kart and is totally customisable from an aesthetic point of view with logos, pictograms, drawings and much more. The technical part, intended for the operator, can be created and equipped according to his working needs with neutral tops, coffee machine, workstations, cookers, plates. Moreover, the structure can be equipped with cold and hot display cases. ______________________________ BOX CUSTOMISED OFFER: 3 POINTS Each restaurant will have to adopt different strategies, recognisable, depending on its strengths and weaknesses. Orders and payments will become totally digital. Restaurants will build their communities using social networks. 1. Takeaway is not the only way 2. Experiment with new models 3. Don’t rely on the usual apps THE TRICKS 5 2 targeted initiatives GREATER SENSITIVITY Temperature scans, limited and spaced seating and masked waiters are certainly not a business card that a caterer is willing to present, we know. We need to be graceful in control, show sensitivity and avoid nasty surprises to old and new customers. WHAT THE CONSUMER WANTS & 2 & USEFUL SITES www.agriturismolaccordo.com www.bgeat.it www.cloudkitchens.com www.dbanchibar.it www.diningbond.com www.eventbrite.it/ www.exploretock.com www.pomanda.com www.sbe.com ______________________________ AT PAGE 48 DINING OUT The post-lockdown diet Italians return to eat at the restaurant with a few kilos too many caused by sitting and overfeeding during the ‘imprisonment’ due to the pandemic. What can they find on their plates to help them get back into shape? by Dr. Barbara Panterna Only a few months ago our existence was turned upside down by something absolutely out of the ordinary. An invisible, imperceptible virus has crept into our lives, into our world, changing our habits. It stole our freedom, it destroyed our certainties, it undermined our health by reaping victims like a ferocious beast and, for the first time in unison, we felt fragile, in danger. Each one of us was afraid but, at the same time, this invisible and catastrophic being