FEB.MAR 2014
I
4(.(A05,
-,)9<(9@ 4(9*/
AT PAGE 1
% ]IEV
SJ KSSH MHIEW
by Francesca Pulitanò
A new year has just begun, and here
is our first number of 2014. First of
all, greetings, which I believe is right
to keep within the limits of sobriety.
Any person conducting a business
should wish for a quick economic
recovery, which is reborn from the
desire to dare, to consume, to earn a
new stability to be short, actors in a
revival based on the enthusiasm and
confidence in the future.
Even if it sounds too much... let’s try
something within our reach, and the
suggestion is to focus on people, the
quality of which sometimes can make
the difference.
Hence the idea to devote ample
space to one of the crucial figures
of the restoration, namely that of
the waiter, on which in fact we have
modeled a large depth, ranging from
profiles more closely related to the
activity in the room to those relating
to the technical and legal contract of
employment.
On the more strictly related to food,
once again the focus is on pins flavors
unique to our culture: the unique ones,
Grana Padano cheese and balsamic
vinegar.
Apparently, foods with no secrets, for
those accustomed to seeing them in
the pantry and on their table. Simple
seasonings? Flavor enhancers or more
elements so intrusive as to cover the
original taste of food? Here, too, is the
sovereign rating... what is certain is
that versatility is a character common
to them, and it is not surprising that
the ability of the chef can turn them
into real courses with individuality and
autonomy.
However, if there is still some
undiscovered secret, you’ll find
revealed in the pages in front of you.
Now let’s sit down at the restaurant
table and listen: the impact will be
very different depending on where we
are.
It is said - and maybe it is not only a
common place - that in Italy the hum
of voices of the patrons is a lot higher
volume compared to what happens in
other parts of the world. Sometimes,
to be honest, it happens to criticize a
local because it is too noisy.
The solution may be twofold: either
change our way of being, but that does
not seem so easy, or find the most
suitable system to drown out the noise
in the room.
We tried to test ourselves on this
second front, and we present here the
results of our investigation.
Anyway, as you know, our angle of
vision extends far beyond the service
in the hall, coming to look around the
‘operational centers’ of the restaurants
in the heart, activity, in which you
play the success of the exercise: the
kitchen, of course.
And the kitchen is the place where
you perfected the combination of the
quality of the raw materials used and
the skill of the chef.
Rule number one: serving fresh foods.
And for this to happen, it must also be
optimal preservation technique.
In domestic kitchens and, a fortiori,
those in professional, plays an
important role refrigerator, whose
proper functioning is an essential
condition for the success of all the
service: this appliance we have
reserved the section ‘In the kitchen’,
with particular about the low
consumption models, to optimize costs
on the side of the restaurant.
Celebrating Thus, the arrival of 2014
with a whirl of good ideas, simple
tips to make the most of the potential
of each segment of the restaurant
business, gets the perfect balance
between maximum efficiency and cost
containment.
A toast to new projects with one
of the great classics of the wines,
Nebbiolo, and we conclude the meal
with a good Italian bitter, as well as
ends, with pages dedicated to the two
giants of the newly appointed board,
the number of this two-month period.
Happy New Year to everyone!
