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Januar y/Februar y 2024 VII MAGAZINE enterprises will undertake both to offer family-friendly formulas and to emphasise typical products and quality production with local dishes. “We are participating responsibly in this project by offering reduced-price menus for children under the age of 10,” said FIPE Confcommercio president Lino Enrico Stoppani. “Our presence reflects the vision of the restaurant industry that the federation has always supported, centred on the social role of public establishments as places of conviviality and hospitality. With this project, we want to share our commitment to containing the effects of inflation, offering opportunities for socialising to families with young children, preventing and correcting unfair business habits, supporting the products of our territories, and strengthening the induced activity on local tourism”. The adoption of this initiative will take place in participating establishments until 30 June 2024 and will be accompanied by an external communication campaign on the Federation’s social media channels and an internal one aimed at regional associations. __________________________________ BOX A question of time Addressing the family target group is also a way to fill less popular times, such as the early evening. Perhaps propos- ing incentives for those who arrive by a certain time. As for the days of the week, the weekend is undoubtedly the busiest because there is no school: “On Satur- days and Sundays we achieve 60% of our turnover,” confirms Matteo Giorgi of the Pollicino chain. Some ‘tips’ from American chains American chains see ‘kids’ as a gold mine to attract. They do this not to let this target group slip through their fingers. It is an approach that can give you some good ideas, appropriately tailored to your customer base. Because your best young customers may sooner or later have children, while your older ones may turn into loving grandparents. ‘Panera’ focuses on variety (250 menu options) and on the child eating for free. ‘Olive Garden’ has a menu with colouring-in drawings and unlimited breadsticks, while ‘T.G.I.’ has set up family-size ‘doggy bags’ for take-away (a trend even we can no longer afford to neglect, even here). ‘Red Robin’ provides board games one night a week, ‘My Chili’ offers cartoon watching if you join the club, but also free chips, guacamole and soft drinks with every meal. Food to share in the mid- dle of the table is popular with families attending ‘Maggiano’s’, as are the cooking classes. Mini portions of dishes from the menu, games on offer and gadgets for sale distinguish the offer of ‘Cracker Barrel’. And watch out for birthdays: a dessert gift is always appreciated. While napkins and wipes for everyone are indispensable. __________________________________ AT PAGE 30 CHEF’S FACES Italian heart Brazilian soul PALAZZO DELLA GHERARDESCA IS IN BORGO PINTI. SINCE 2011 IT HAS FORMED, TOGETHER WITH LITTLE MONASTERY, A CHARMING HOTEL BELONGING TO THE FOUR SEASONS HOTELS AND RESORTS CHAIN. IT HAS 116 ROOMS AND SUITES, A SPA WITH OUTDOOR POOL, A LOUNGE BAR, THE TRATTORIA AL FRESCO AND THE MICHELIN-STARRED RESTAURANT IL PALAGIO. FRESCOES, BAS-RELIEFS, STUCCOES, CERAMIC FLOORS IN THE STYLE OF CAPODIMONTE MAJOLICA, HAND-PAINTED SILK WALLPAPER, DESIGN THE ELEGANCE OF A LINEAR STRUCTURE, ALMOST GEOMETRIC FROM THE OUTSIDE. AN ATMOSPHERE WITH ATTENTION TO DETAIL WAS RECREATED BY THE INTERIOR DESIGNER PIERRE YVES ROCHON WHO MOVED ELEGANTLY AT BOTH THE PALAGIO AND THE SPA . LIGHT WOOD, CURTAINS, MURANO CHANDELIERS, LILAC AND SILVER SHADES COORDINATE WITH THE WHITE PEDERSOLI TABLECLOTHS, GINORI PORCELAIN, SPIGHELAU CRYSTALS AND SILVER CUTLERY FOR THE PALAGIO TABLES HOUSED IN THE OLD STABLES. THE FOUR HECTARES OF PARKLAND OVERLOOKED BY THE RESTAURANT’S SUMMER TERRACE AND HOST WORKS BY CONTEMPORARY ARTISTS. I MEET PAOLO LAVEZZINI, EXECUTIVE CHEF OF THE IL PALAGIO RESTAURANT, AND MARIA TERESA TRITTO, COMMUNICATION MANAGER OF THE BORGO PINTI ESTABLISHMENT, IN THE ATRIUM BAR. By Gianluca Donadini SCAN ME