qualitaly

DIC.-JAN. 2016

in cash, and then wait for his order,

withdrawn and consumed at the table.

The Pager Linkman is pagers made of

plastic, impact-resistant and completely

washable, with a display that marks

the number of table/order. When the

kitchen brings out the dishes, the pager

alerts with vibration and Led light

signaling that the customer can pick

up his food. This system will reduce

the queues in front of cash, customers

can stay at the table, maybe having

a drink while he’s waiting, thereby

increasing the demands and improving

the atmosphere in the room. “With the

Framework Pager - continues Mattarella-

you can reduce the cost, particularly

of staff, ensuring accuracy in service:

we estimated at about 20 thousand

euro per year cost savings from greater

efficiency. But our company also offers

other systems for traditional restaurants,

for example a system of wireless

doorbells to call the waiter is supplied

to customers is the kitchen, saving

downtime to the advantage of quality

of service.” Loved by Asian restaurants,

now the pager hi-tech replacing

numbers and package is emerging even

into Italian restaurants, pizzerias and

fast food gourmet.

LESS THAN EXPECTED, MORE

ORDERS. “The order management

systems radio frequency - Sascha

Giacomuzzi declares, (owner of

Orderman Italy, the exclusive distributor

of NCR products Orderman) - allow the

waiter to save around 20-30% of his

time, to the benefit of service quality .

The waiter himself, in fact, facilitated in

its task, can devote an additional step

to the table and, perhaps, be able to

sell something extra. Customers note

that the waiter is more present in the

room, without negative impacts on the

output of commands from the kitchen.

Indeed, take orders with handheld radio

frequency also allows the kitchen to

better organize their work, through the

use of so-called silent kitchen monitors,

screens, for example, allow you to see

grouped the different orders, with a

significant improvement in the time that

results in greater customer satisfaction.”

According to the Orderman’s study,

in fact, for the 94% of foodservice

operators interviewed, the service is

the key factor on which the various

premises must compete, thinking

about the goodness of the kitchen

as a prerequisite. And the use of the

handheld, with the positive reflection on

all aspects of the restaurant itself, from

the welcome to the customer account

balance, certainly shifts the competitive

landscape towards greater efficiency.

“The cost for a simple - Giacomuzzi

concludes - based on two handhelds

ranging from 7 to 12 thousand euro,

but it is an investment that pays for

itself quickly through lower costs,

reduce errors that result in lost sales

and increased possibilities for waiters

to promote food or beverages. Think

of the classic moments in which the

customer has to wait for the restaurant

when sitting and when, after ordering,

waiting for the food. Reducing these

times and allowing the waiters to be

more careful, you can have a climate of

greater attention. Technology, in this

sense, is a tremendous help. But the

systems must be reliable, durable, based

on a professional hardware that can

withstand intensive use.”

Last frontier? The use of technological

devices, “smart” mobile phones and

tablets as a terminal on what the

customer can order autonomously,

completely bypassing the waiter.

Opposed by world-class restaurants,

represent a new opportunity for some

type of local (see box, ed) for the

possibility of web marketing linked to

them.

App as a waiter

Application to download to order at

the table and receive coupons and

loyalty discounts: Smart Touch, Italian

start-up, this system offers to allow

customers more accustomed to the

use of technological devices, to order

using their smartphone or tablet. By

implementing an efficient system

without major costs for the operator.

“We have endless customization

possibilities - the director of the

company Massimiliano D’Urso says,

- through a QR Code placed on the

table the customer is identified and

can order from a menu that can be

translated in 14 languages, receiving

information about the courses, but also

to share on their social experience.

The app also works as a loyalty card,

and allows you to accumulate points

and get discounts/coupons, promoting

their use. For the operator, faced with

a limited investment, you can analyze

the behavior of their customers, launch

promotions, during the service, and

use this tool to report events and

promotions.”

AT PAGE 46

Between devotion

and refinement

Vin Santo or Vino Santo? It is rooted

in the Christian tradition, but today,

in its various forms, is one of the

greatest expressions of winemaking

By Pietro Cintii

When the essence of wine as a product

with strong symbolic charge crosses

Christian tradition: the Vinsanto or Vino

Santo or any other denomination taken

locally to the wine made by pressing

grapes withered earlier, then making

wine the juice with a long stay in the

wood, he has always maintained this

dual capacity as gemstone for refined

palates and companion for religious

celebrations.

Production of small dimension,

scattered in different areas of Italy, often

started their own by religious orders

able to perform the many differences

existing in the regional Italian wine

tradition, united at the halo of “mystery”

and spirituality that permeated the

history of our country, going through an

expression of devotion to God because

of the work of the land’s work and the

food production.

Suffice it to say that, according to a

tradition of Siena, during the plague

epidemic that struck the city in Tuscany

in 1348, a Franciscan friar cured the sick

with the wine used to celebrate mass.

From this story came the name “saint”.

The grapes left to dry on racks or other

wooden structures are attacked by noble

molds that give an extremely complex

bouquet to the wine and the sugars

concentration provides a juice that

needs years of fermentation in barrels

to complete its process of vinification,

followed by a process of aging, which is

also in barrels, that provides racking.

In Trentino, where the sweet wine

or “passito” takes the extended

denominated of Vino Santo DOC, using

Nosiola grapes, harvested in October

and left to dry on wooden frames

(ariele) until Holy Thursday (Easter

week), then crushed (100 kg of grapes

are obtained from 15 to 18 liters of juice)

and then fermented in oak barrels.

On the hills of Piacenza, Vigoleno,

the first documents of Vin Santo’s

production rise again back to 1500;

today a small association, the