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OTT.NOV 2014
I
MAGAZINE
OCTOBER / NOVEMBER
AT PAGE 1
Ideas to renew the
offer
by Mauro Guernieri
The number you are going to read
will get us into a period of particular
interest to the world of catering. Closed
parenthesis summer, despite the whims
of the time, saw the members of the
Cooperative Italian Catering, always at
the forefront of flexibility to cope with
the needs of their customers, autumn
is the time of year when you begin to
pull the strings, they make a decision
you think about how to approach a new
year of work. Yes, because traditionally
the summer break is a bit ‘like the end
of a cycle.
Not so in the restaurant, which, unlike
traditional activity continues throughout
the year, with peak times and others
tired, but seamless.
However, it is time to think about
renewing the offer and that is why we
open the number dedicating a service
to the dessert and its strategic role in
the list, either because you can get the
edge of some interest, both because
it is against the client a distinctive
strong. Especially since today the
industry has products that are real food
solutions, which allow you to multiply
preparations surprising patrons.
Then we face the excellence of our
food system, prosciutto, which should
rediscover in its national variants and
of absolute excellence. A product that is
also abroad bastion of Made in Italy and
that can not miss in the proposal of the
starters, maybe proposed, also in this
case with a little ‘creativity.
We are talking about the creativity
that is needed to re-evaluate a flesh, a
lamb, which is too often relegated to a
precise period of the year (Easter) or
preparations of regional tradition. Yet a
dish with lamb is never missing in the
menu of European and international
restaurants. Especially since in its
basic preparation, cooking on the grill,
the meat has a food cost extremely
controllable and almost 100% relative to
raw material.
Anyway, autumn is also a time to
think about improvements to their
premises, both in terms of equipment
or furnishings.
In the first case, the dishwasher
is an apparatus for a fundamental
workflow ordered. All the more so that
the solutions proposed today by the
producers keep under control not only
the quality of the wash (crucial to the
quality of the service), but also save
energy and water which is not very
often pays particular attention.
Another tool with which you must
begin to reckon is the blast chiller,
which, if well used, is a great help in
planning the preparation of the dishes,
and it is essential to be quiet on the
subject of food security.
As for the furniture we make a brief
excursus on outdoor and the bond
between the exterior and the interior of
the restaurant to create a relaxed, why
not trendy.
Finally, two proposals for the table: the
wines of autumn, when the kitchen
becomes more rich and elaborate,
and some suggestions of craft beers: a
product that is flooding into the lists of
drinks because, as you know, people
go to restaurants also to discover new
things. And because it’s beer, the quote
is a must: people meditate, meditate!
AT PAGE 3
Making the
difference to
compete
by Italo Nebiolo, president of CIC
The picture painted by the report Coop,
that every year the recovery after the
summer holidays is a compendium
of the state economy and the state
of consumption in our country, is
merciless.
Since 2007 about 15 percent of GDP or
230 billion euro have evaporated. The
specter of deflation, the sum of prices