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FEB-MARCH 2015
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delivery “we will not run it,” while
booking service tables is internal,
through the call center. Explain the
choice Caroline Teeth, owner of
California Bakery, format born in 1995
and now has a dozen stores in Milan.
“With these systems reach many more
people, give us great visibility, so we
have chosen to rely on more than
one company (in addition to Just Eat,
MyFood and short Chopsticks and
Forks). On these platforms, we can
also do marketing and discounts that
would be difficult to manage on our
site. With some the logistics is borne
by the restaurant owner, others offer
a complete service but retain higher
percentages.”
Why not outsource reservations? “At
the moment we have no problems of
affluence and we need to push on
reservations. We have a switchboard
that, via phone or email, interfaces
with the booking of the various shops.
However, we are thinking, with much
internal conflict, to allow the online
booking through our website because
the switchboard, where customers often
turn questions, sometimes it’s busy.
One way to speak the language of the
customer today, although the downside
is that you lose that human touch we
hold dear. Ours is a fairy world that
recalls the flavors of when we were
children. It is true that today’s customer
is in a hurry, but we would like to
stop even before it gets to us. We will
however both booking options.”
Six tips for choosing the right app
1 AGILITY. The system must be agile,
easy and reliable. They can choose more
than one but in the case to be put in
the account management of the various
systems. The connection with the cash
system allows total automation
2 OPTIONS. Check the added services,
in terms of assistance (how many hours,
as there is a fixed contact?) And added
benefits (website, market analysis)
3 ANALYTICS. The analysis of the
data generated by the reservations is
important to better handle the same,
but also to understand how and when to
propose incentives
4 COLLABORATION. Highlights
include partnerships with other realities:
give more visibility to the restaurant.
5 MONITORING. Competitors of the
area which app they are using?
6 REPORT Crucial dissemination to
customers (how many downloads, how
many bookings generated?)...
At page 42
Wine as “bio”
commands
Growing attention to the labels and
organic customer interest towards
proposals wine “alternative”: organic
wine attracts young consumers, the
enocourios and foreigners
By Pietro Cinti
Product destined to have a growing
number of admirers/clients or a
phenomenon linked to fashion, then
“passenger” by definition? After a
decade of controversy, the EU has
regulated the matter by clarifying
the concept of “organic wine” and
pointing to a number of requirements
and restrictions for certification by a
third party and, therefore, the ability
to have the European logo, the ‘now
famous little leaf on green field, which
today connotes the whole organic
production. Naturally, the controversies
have not calmed down, the champions
of naturalness at all costs too permissive
believe the European Regulation
203/2012 and created a front/movement
of winemakers hardliners, who reject
the certification on behalf of viticulture
and winemaking without adjuvants.
FAR FROM take sides in this dispute, we
note that the interest in organic wines
certified, or organic in the acceptation
commonly used across the border,
both in tumultuous growth, in Anglo-
Saxon countries or North, those with
a tradition of wine and less rooted in
a culture consumption “youngest” and
open to experimentation and new wine
tours. In countries with established
wine tradition, organic is a concept
that conveys better fruits or on dairy
products, which is not in the nectar of
Bacchus.
Nevertheless, in 2014 according to
Wine Monitor Nomisma, 2% of Italian
households bought at least once organic
wine, but this share is expected to grow
even for the simultaneous increase in
the area under vines biological (+ 67%
from 2003 to 2011) and the interest of
the producers, who choose the small bio
for a philosophy of life, or the great who
care more attractive to prospects in key
export. The wine comes from certified
organic grapes organic, grown without
synthetic chemicals and GMOs and a
winemaking practices and limiting use
of products. For organic wine certified
limits added sulfites should not exceed
100 mg / l for the red and 150 mg / l for
white and rosé.
A modern, with a cosmopolitan clientele
and attentive to trends coolest must
have in the list of labels bio: in Italian
mosaic productive wine labels expected
from all major wine regions and new
realities, maybe young wineries, with
production philosophies and image
different from the usual clichés. We
offer a small selection of proposals
ranging from North to South
Loacker - Corte Pavone
Brunello di Montalcino DOCG
Features
It is purple in color with garnet. The
nose is elegant, with notes of dark
chocolate, roasted aromas of plums, figs,
ripe blackberries and a hint of truffle.
A palate with good acidity, soft tannins,
ripe berries, hints of sweet spice and
subtle mineralogy.
Pairings
Dishes made of meat, game and cheese.
Antica Enotria
Il Sale Della Terra Nero di Troia Puglia
IGT
Features
Dense ruby color, great balance and
elegance of aromas of ripe fruit, spices
and lightly toasted. The palate has
powerful structure supported by a
freshness that accentuates the fruit. It
is very persistent, ending with a note of
vanilla.
Pairings
Pasta with meat sauce, lasagna, grilled
meats, aged cheeses
Punset
Barbaresco DOCG
Features
It is warm, velvety, balanced, with
aromas of flowers and berries that blend
with aromas of chocolate and spice,
graceful, delicate, mellow. The color is
ruby red garnet and with the years takes
slightly orangey tones.
Pairings
Traditionally accompanies main courses
but thanks to its delicate aromas is
a right relationship with risotto and
tasty pasta dishes and all the cheeses.
Someone also sketches a pairing with
desserts made with chocolate