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DIC.GEN 2015
XIII
to provide safety and comfort, because
the materials they are made are much
lighter than once. “Of course, the shoes
are worn only once arrived at work,
they should be changed even when you
leave the kitchen for a few minutes, for
example, to smoke or throw in the trash.
Guidelines for choosing
Hat: it is an essential, not only for a
matter of aesthetics but also for reasons
of food safety. That both the traditional
headgear or a modern high bandana
must in fact hold the entirety of the hair,
to prevent hair ending up in the plates
Jacket: although the new fashions give
priority to those colorful, the white is a
sign of excellence for hygiene, because
every little spot appears in a clear
manner. As to the fabric, cotton allows
better breathability and is safer because
they are less flammable. The synthetic
fabrics or mixed, but they are easier to
iron
Pants: here there is more room for the
imagination of the chef, at least in terms
of colors, which are generally dark
Apron: generally long and wide protects
the chef from the waist down, holding
also a good part of trousers. It is
recommended that they are both white
Footwear: Bandit’s hooves and dancers,
in a kitchen model you should wear
safety shoes, because there are now
comfortable and suitable to be worn
throughout the day
AT PAGE 40
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By Consuelo Redaelli - Toolskit
You might wonder why, especially in
times of crisis, often needs for renewal
emerge; this needs may seem to contrast
and anachronistic.
In fact, the crisis in the user creates
the need to make a selection within
the sphere of values that led him to the
consumption. It thus tends to not spend
at random but to select products and
services that are truly rewarding and
useful.
This phenomenon could be an
opportunity to improve local, rationally
analyzing the different areas of
intervention, in order to be more
competitive and innovative.
The best system is to implement a
selection working in subtraction, both
for economic reasons, and then to save,
and to be more effective in commercial
message communicated.
There are two possible scenarios of
project intervention, that focused on
the service (supply, prices, promotions,
bonuses and adding new services) we
can define the software of the bar or
restaurant. Then there is the hardware,
the architectural box: furniture, lights,
colors, and materials. Let’s focus on
these
THE WINDOW CONVEYED THE
BRAND. In this case it is important to
analyze the state of done to improve the
defects which prevent good service in
general or the feeling of comfort by the
user.
The first feeling of renewal is perceived
from the street: specialized studies
indicate that often the choice of
entering a room is done in seconds and
is determined by the first look. In an
almost unconscious perceive the quality
of the room and I ... we are affected
positively or negatively. So showcase
and teaches are key factors that often,
however, are neglected.
Our business card becomes the front
road and values of the brand must be
communicated in a simple and effective.
The brand is expressed mainly by the
logo and the renewal of the logo and the
internal graphics is usually a good start.
Without changing the name you can
only work on the graphics.
Once the mood, the logo and graphics
must also be coordinated within the
room with the study of the new menu
and all items.
The rearrangement of the furniture
on display is an element not to be
overlooked, not forgetting to illuminate
effectively.
The sign can be replaced or maintained
by applying a new top. In many cases it
is best to sign simple and inexpensive,
without lighting but with a good logo to
a bright and flashy but an image with
old and obsolete.
If there were no sign, a good solution is
to enhance the entrance to the glass by
applying a pre-spaced sticker with the
logo or a decoration theme.
I suggest to invest on entry and brand