AGO.SET 2014
I
MAGAZINE
AUGUST / SEPTEMBER
AT PAGE 1
Ideas to develop
business
by Mauro Guernieri
As general manager of the Cooperative
Italian Catering since 2000, I know
the trend that has characterized
this magazine and today I become
managing director gratified by
the honor, knowing that it will
be an interesting experience and
the commitment to live up to my
predecessors, which led Qualitaly
Magazine to a position of prestige.
This number is particularly rich
in content and in line with the
expectations of the summer.
It starts with a must of the
Mediterranean cuisine, but I dare
say of all the cuisines of the world,
particularly inviting this time of
year, where even at the restaurant,
it is a bit ‘more free to transgress. I
refer to the frying because it is in a
workmanlike manner must follow
the rules and choose carefully oil
and cooking modes. But there is one
aspect that should be emphasized as
an opportunity for restaurateurs: that
of hybridization between restaurant,
street food and finger food, which
makes the fried one of the most
versatile and capable of intercepting
new modes of consumption and open,
to As a result, new areas of business.
It is no coincidence that ideally there
is a connection with a commodity that
can not miss in any menu, especially
when it takes the form of crispy and
golden rings: the squid.
We continue then with a product icon
of Italian cooking the tomatoes, the
better the tomato paste, a fundamental
ingredient of the national dish (now
become international): pasta. But also
preparations, which characterize the
richness and variety of the gastronomy
in our country. We think of the pizza,
but also preparations with meat
and fish. What emerges forcefully
article is the accuracy with which the
products and suppliers are chosen and
controlled directly from farm to pack.
To ensure the quality and consistency
that is the distinctive feature of the
Cooperative Italian Catering.
We address two issues then we are
talking about, but which are important
to the overall image of the room. I
am referring to the kitchen extraction
systems and furnishing of the table.
In the first case a suitable extraction
system in the kitchen not only
enhances the comfort and safety for
those who work there, but it is also
an objective card for the room. A
good hood with relative air exchange
prevents odors permeate the clothes of
customers by making the lunch or the
evening an enjoyable experience. And
summer is the time of year to think
about replacing or servicing of the
existing one.
As for the table, the question we face is
whether it is better tablecloth fabric or
paper. The reasons for the supporters
of the two are both plausible, but the
technology is making great strides
and disposable achieves unexpected
results.
We conclude with an overview of
Franciacorta for summer dinners
and with a few ideas to give a role
to the aperitif to the restaurant, with
proposals for cocktails simple but
highly effective.
Enjoy reading and enjoy summer
