GIU.LUG 2014
I
4(.(A05,
(7903 4(@
AT PAGE 1
0IX´W EZSMH
[EWXEKI
by Francesca Pulitanò
One of the topics covered in this
issue can be considered as a common
thread. Indeed, I would go as far to
say that it identifies a style, it crosses
all areas of one’s life; I might add
that corresponds to an inclination
indispensable, as opposed to one that
favors the here and now... What does
it talk about? Wasting and ways to
avoid that. In the case of the catering
this point of view, is particularly
interesting. If we want to put it
on philosophical offhand we can
define the waste as the black soul of
opulence, or even, in times like those
that we live in, the worst side of the
crisis. Although the word crisis impact
should be associated with the idea
of scarcity of resources, we would
say that the other side of the coin is
precisely the attitude of someone who
does not know how to best manage
the abundance.
To be more specific, just reflect for a
moment to realize how waste can be
nested at different stages of the food
chain. For not from behind, comes
to mind procurement exaggerated,
perhaps due to an error of assessment
in relation to the number of guests
expected.
Another aspect not to be
underestimated in my opinion is
to balance portions. Personally, I
prefer a portion contained, that is
likely to satisfy the palate but not so
abundant as to determine an effort
to finish the dish. On the opposite
side, too little, especially in the face
of a disproportionate price, creates
an impression so negative influence
certainly possible future recurrence of
the choice of the restaurant.
As for the staff, even on this front
must be realistic and be able to
connect with the efficiency of
available resources. Too many people
who come to the table to ask the same
thing can rev elarsi annoying and
confusing, as well as expensive. At
the same time, and on the contrary,
an excessive reduction of the
personnel can also create expectations
unbearable for the patrons more
patients.
I do not know if it has anything
to do with the waste, but between
the different topics covered in this
issue, I like to remember also that
of the special format of dry pasta.
The format, in fact, can sometimes
be the element that determines the
choice of a dish from the menu. The
cooking time can act as a deterrent or,
conversely, as an incentive to order,
where there is a need to optimize the
resources of time and, above all, do
not waste... (!) That’s the opportunity
to match the right seasoning to the
right type of pasta.
With regard to the aspects related
to comfort in the execution of the
dishes, the service is at your disposal
on the basic equipment that is used in
the kitchen.
Not only inspiration, not only
right recipes, not only wholesome
ingredients and quality: the allocation
to the place where they prepare the
dishes has a major importance. Our
guide aim of rendering efficient
from all points of view, identifying
what is really necessary, once again,
in order not to waste... (!) Energies
unnecessary.
A final remark about the point of
reception of the customer: we have
already spoken more than once, but
I do not think it will be a waste... (!)
Remember how much it can make a
difference.
Anyway... I do not want to waste any
more time: good reading and a special
thanks to all of you!
