JUN. JUL. 2013
XIV
the opInIon
Federico Facchini, owner and chef at
L’Antico Borgo in Arcevia (Ancona)
is not a neophyte in the field of
new technologies and regarding
applications management he does
know he means. He is aware about
some foreign companies, such as those
of the United States and France, and
he is convinced that in Italy we are
not that backward in comparison.
Indeed, he is very careful and precise
with his restaurant so as to have
obtained the certification of excellence
on Tripadvisor, 2012. He has opted,
among the many systems available
today, for the Pos iPratico of which
was from the beginning one of the
first supporters.
“The advantages of this managements
are several. First, the ease of use: it
could be that intuitive.
And then also fits easily on a
small bench like mine. In fact, the
equipment is minimal: an iPad, a
printer (which can also be connected
wireless) and the IP station.
With regard to the investment I safely
say that it is really affordable: we are
talking about a total of no more than
3000 euro.
And we take into account that that
also includes assistance and some
ancillary features, such as compiling
statistics on the data collected.
Next, as regards more specifically the
needs of my case, the restaurant that is
connected to the hotel, I must say that
I really appreciate the functionality
of coordinating the reservation
of rooms and tables in order to
streamline procedures for each client.
Also then there’s another advantage:
the possibility of including without
limitation the many wine labels that
make up my basement (and I believe
that many other restaurants have that
link in their supply of wines, beers
and spirits).”
The package offers iPratico as well
as the ability to offer customers an
electronic menu.
Do you find this feature useful?
“Honestly I do not make much appeal
primarily because we have a menu
that does not require to be consulted
or studied.
And then I noticed that many
customers still prefer the good old
menu card (maybe because a little
‘fasting because of technology or
simply nostalgic.)”
pos IpRatIco
It is a cash point autonomous,
independent and stylish, which
provides all the functionality
required of a cash point complete
and safe: it manages the accounts,
document printing and lowers the
space limitations of the traditional
instruments for the collection.
It does not require any special
infrastructure: just a simple connection
to the printer to be immediately
operational.
iPratico POS, which uses Apple
devices, can communicate with readers
barcodes of different types.
This feature also makes it a great
solution for every business in the
world of retail, as well as catering.
RIstopaD
Designed specifically for restaurants
and hotels, RistoPad is an interactive
menu that replaces the paper-based
menu with iPad and tablet generation,
making the choice of a wine or a dish
a unique and fun.
With its simple and intuitive interface
and a visual navigation allows
RistoPad among the dishes on the
menu and thorough research on the
wine list, in consultation with the
descriptions and insights.
With the functions of referencing you
can search for the best food and wine
pairings, get information on products
and production houses, search by
keyword, category, price, etc…
At pAge 42
White wines,
the novelty
is called tradition
In terms of diversifying the offer,
it is fundamental to meet the
needs of an increasingly attentive
to the authenticity and typicality.
The wines made from indigenous
grapes are experiencing a new
maturity.
By Nicolò Regazzoni
A heritage still largely unexplored,
actually concealing to avery
fascinating from the point of view of
wine culture and oenological but not
always promising from a commercial
point of view.
The wines made from native
varieties are emerging from a
phase of development fuelled by an
exaggerated interest from the media,
which in many cases has made a
fashion phenomenon without solid
strategies for development in the
medium to long term.
At the same time, however, this type
of wine continues to meet current
market trends more than ever.
The problem is that in this aspect the
wine market continues to perpetuate
situations of lack of clarity, resulting
also in a communication, which is not
always timely and proper conduct as a
part of the whole chain.
We have to think about the fact that
the same definition of indigenous
grape is often arbitrary and lacks any
scientific value.
Fortunately today the situation is
slowly evolving, not so much in
favour of the hundreds of minor vines
without any concrete outcome of the
market, but rather to support the most
common and popular grape varieties.
Vines that belong to our tradition of
wine and have a unique relationship
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