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who saw the participation of experts
in the food & beverage field such
as journalists Giancarlo Roversi e
Stefano Buganelli.
Who is the personal food shopper?
It is an emerging figure, a particular
guide that leads tourists and
gourmands to discover Italian
excellences. The tour guides are
experts of our artistic heritage,
they are vehicles that can make one
appreciate our treasures. In Italy
we also have other cultural and
traditional treasures, these ones
to buy. I refer to Mediterranean
cuisine, a UNESCO heritage and a
promotional vehicle of our country
all over the world. And whereas big
fashion brands, even the Italian ones,
have the strength to get publicity,
they are known internationally and
can be bought anywhere, when you
talk about cuisine things are quite
different. That’s why foreigners and
foodies are leaning more and more
to this new professional figure to
not lose the chance to taste those
specialities of which our country is
leader. The Personal food Shopper
knows perfectly the territory in which
he operates: from local delicacies,
to boutiques of flavours, wineries,
oil producers, vinegar producers
and, above all, knows the best bars,
bakeries, restaurants, trattorias and
pizzerias in his area.
How does the food shopper move
in search of establishments to be
suggested to the customer?
Before suggesting, the P.F.S. creates
a rich database of contacts, a list of
shops, boutiques, bars, restaurants,
wineries, etc... A rigorous mapping of
the city or region in which he lives.
Above all, he knows the typical dishes,
excellent food, wine, oil, truffles,
cheese, balsamic vinegar, honey and,
above all, personally tests all the
outlets proposed to the customer.
What are the basic criteria in
choosing establishments?
Food culture, excellent service, close
ties with the territory, uniqueness of
the place.
What type of establishments are
most requested?
The customers are very interested
in the new shops with food, the
fishmongers that propose also dishes
prepared with traditional menus,
wineries that propose tastings, in
short, particular proposals but always
with an eye on quality at the right
price.
What kind of agreement is
concluded between the operator
and the personal food shopper?
Each locale can enter into a direct
agreement with the P.F.S., offering
commissions or special discounts for
customers. The commission, ethically,
can however pollute the
selection criteria. A bit like the
restaurant guides, if those who
make the reviews are paid by the
restaurateurs, the message is distorted
and the reader does not have an
objective view. Even the ‘paid’ guide
shouldn’t be completely trusted. The
operator, however, is well aware of
the contribution of the personal food
shopper, treating customers well,
reserving their special menus, ad hoc
tastings or dedicated evenings. How
should the locale keep the personal
food shopper informed of any new
changes or suggestions of his bar/
restaurant? There must be a constant
rapport. It is worth the operator
updating his ‘consultant’ of all the
latest plans. In this way the P.F.S.
knows exactly what to propose to his
customers.
How many personal food shoppers
are there at work at the moment
and where they operate most?
It’s difficult to estimate, there is no
register, it’s a new profession. The
preferred areas are those with a high