Qualitaly_105

JUN. JUL 2018 XIII Wednesdays are mostly locals and families with children who like to spend some time away from home in a protected oasis in the middle of greenery and one absolutely safe for children. And it is especially for them that we have equipped ourselves with ‘cheerful’ cushions provided for those who choose to sit on the ground for the picnic. By virtue of the type of customer (and the area) we have adopted a policy of affordable prices for everyone (9 euros adults and free for children with a cost of 4 euros if they decide to drink a juice). In addition to the aperitif, the Ramada Plaza is a good place for lunch break as well... And we are very happy! There are several offices in the area, so we focused on a medium/high target of employees who by spending 15 euros can eat good quality food by serving themselves directly from our buffet in the restaurant (internal) that we called Decanter. Here, too, there is a long-awaited moment, which is that of Thursday with the cooking show that our aficionados like so much. And in the evening? We have the Brasserie (located in another area of the hotel) that offers excellent quality cuisine at a reasonable price (around 35/45 euros) but a little more ‘challenging’. Certainly the choice is related to the fact that in the evening we also have the international guests of Ramada to whom of course we must offer a high level of service. La Brasserie thus relies more on an internal customer base. What are the expectations for the future? Together with chef Luca Nocera we are aiming to expand our clientele trying to win more and more customers who come from outside. In this case the work is a bit more tiring because in the evening we ‘suffer’ more from the competition of street restaurants. How can the gap be bridged? We are hosting a lot of events (anniversaries, conventions, etc..) trying to show our hospitality skills, cordiality and quality. In this way we think we will already get a good response. It is not an easy job, it is also a matter of changing the mentality of Italians who have not yet entered into the perspective of eating a dinner in a hotel. But the stimuli that come from outside are many. See the ‘Tre Forchette’ award recently obtained by Seta, the restaurant of the Mandarin Hotel in Milan. Let’s talk about supply. How are you organised? Like all large chains, we have some centralised purchases; as far as food & beverage is concerned, we work independently, so we have selected local suppliers, wholesalers and distributors in the area that guarantee us freshness and quality. What are the definitive guidelines you are following for business development? Linearity and coordination are fundamental, also in communication and marketing, on the one hand with a targeted and selective message to outside customers, and on the other with a convenient and reassuring invitation for staying guests. Often the hotel guests are informed about the presence of the restaurant and a good dishes offered because it is written on the web and in the guides. In short, what we are trying to achieve is to define a restaurant that works with the hotel, which helps to create added value and positive word of mouth for the accommodation providing a support of experiential content to the rooms. After all, it has been demonstrated that the hotel, by opening up to outside clients who are strategic for guaranteeing the economic sustainability of the restaurant, will gradually produce margins that are not as generous as those in the accommodation sector, but on the whole positive. AT PAGE 54 IN THE KITCHEN Chefs, on with your hat! There are those who do not like it, those who find it annoying, but wearing headwear is a must for those who work in the kitchen. And it’s a sign of respect for the customer By Elena Consonni Is vanity female? No, vanity is a chef. Which probably explains why, when they appear in television programs