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AUG. SEP. 2020 XI take advantage of our hotel facilities, we have not applied any price increases on rates”. NEW SYSTEMS While prices have not changed, there have been some changes in shifts and work distribution, primarily in restaurants. “Let’s not talk about big upheavals, on average the shifts have remained the same, we have added one more person, there is a staggering of people coming in and we have reorganized the internal canteen, i.e. we divide the employees’ meals in several moments; in this way the staff is cleverly distributed”. A well-organized business, even if far from the performance of the past years, but always consistent and able to cover the costs of facilities and employees, a “luxury” that not everyone can afford nationwide. After all, as Salvatore Madonna himself states, Tuscany, and Versilia in particular, is a territory of its own, a “lucky” and well-prepared area, in which one can face without too many limits the “new way” of vacationing or eating in a restaurant. “Summing up, always talking about catering, we remain firm on the objective of serving the highest quality to those who choose to come and eat with us,” adds the owner. “In order to manage resources in the best possible way we decided to reduce the choice slightly, focusing on three tasting menus able to satisfy preferences equally, guaranteeing the ingredients but with less frequent variations: we are satisfied because our customers have understood that it is an effective method to always have the best in the dish and stay on a constant price line”. AT PAGE 42 EXCLUSIVE INVESTIGATION Catering in revolution a strong signal to start again We conducted an investigation in Italy in relation to the crisis caused by the pandemic. Motivating and publicly useful data emerged by Riccardo Sada Qualitaly launched a social and door- to-door survey through which 1400 Italians, restaurant-goers, mainly women 65%) inhabitants 25%) in large cities, with a very transversal age target, were interviewed and ranging from 25 to 65 years. The interviewees, recalled and contacted by ad hoc banners, told about their experiences, needs and desires by answering a specific questionnaire via email, Whatsapp, Facebook and Instagram, explaining how they lived the post-quarantine period between end of personal travel restrictions and maintenance of masks and distancing. Many people have discussed the answers and we report the most salient in the appropriate boxes. There is an exhaustive graphic to illustrate and simplify the thinking of the respondents. In short, the recovery is sluggish but is there for all to see. Public establishments find themselves optimizing the offer and almost empathizing with a customer who has only the intention to make up for lost time. Going out perhaps fewer times than in the past and opting for innovative and practical solutions. The choice for some to maintain their food delivery habits is a sign of a constant desire to live a convivial, intimate, increasingly friendly and familiar mood. However, the attention is all, once again, on the quality/price ratio. QUESTION OF THE DAY About restaurants Are you afraid of the restaurant crowd? YES or NO The creation of people’s hats and neighbouring tables can create discomfort and disapproval with possible complaints to restaurant staff. No 79% Yes 21% “No. But if I have to eat in places that are too crowded, then I avoid going there.” Gianni QUESTION OF THE DAY About restaurants Have you returned to restaurants yet? If not, why? What happened may have slowed down the rush to eating outand relegated potential customers to the home comfort zone. Yes 64% No 18% (economic issue) No 11% (a question of safety) No 7% (don’t know) “No, because it is annoying that every now and then the police come to check”. Guly QUESTION OF THE DAY About restaurants What awaits you today when you enter a restaurant? The desire that nothing has changed clashes with the current state of the