Gestione alberghiera

🍴 Chef Francesco Sodano created three tasting menus for Ristorante Famiglia Rana. The signature dishes include "Porro tra fumo e cenere" and "Pane e Nutella". Sodano's meat maturation techniques use beeswax from Valle del Feniletto's 16 beehives and meats from local farms since the restaurant's opening in February. Dry-aged meat is wax-wrapped for up to 7-8 months for pigeon and duck, and 3 months for lamb. The new menu features complex preparations, using ingredients like bee pollen garum and tomato miso, and introduces dishes like "Il minestrone del Feniletto". Located in Vallese di Oppeano near Verona, the restaurant emphasizes sustainability and sources from a network of local producers.

🍴 Restworld is hiring a passionate and motivated runner for Manna Restaurant in Turro, Milan. The ideal candidate will have at least 1 year of experience and will be responsible for table setup, cleanliness, serving dishes, customer reception, and cleaning. A full-time, fixed-term contract is offered, potentially leading to permanent employment, with a 5-day workweek on split shifts (11-15 and 18-23), excluding Sundays plus another rotating day off. Salary ranges from €1,100 to €1,300 net per month, plus tips.

🌻 On October 30, the National Saffron Day, a survey by Zafferano 3 Cuochi on over 1,000 Italian consumers revealed that while 71% associate saffron with traditional dishes, 60% reimagine risotto giallo with creative touches. Popular additions include speck and sausage (22%), mushrooms (20%), and cheese (16%). Interest in saffron extends beyond risotto (22%) and pasta (23%) to sweets (16%), meat dishes (14%), and fish (13%), with 13% also fascinated by saffron in drinks. The survey highlights that 84% recognize saffron as a natural product from the annually blooming Crocus Sativus Linneaus, and 60% identify high-quality saffron by its bright red powder turning iconic yellow in dishes. Zafferano 3 Cuochi offers a collection of 700 recipes featuring this spice.

📖 Mattia Pastori, born 1984, indirectly recounts 40 years of bar history through his experiences in his book "Il figlio del bar," which contains 40 cocktail recipes. Pastori presented his book at Bar Stoppani in Milan during a launch party. He discusses his career, including participating and winning competitions, and his project Nonsolococktails. Pastori is currently working on Mulino della Frega, an events location, and Oppure, a botanical spirit with zero alcohol. He highlights the importance of hospitality and trends like the return to classic Italian cocktails and the rise of low-alcohol and non-alcoholic drinks.

🍴 In Italy, there are over 400,000 establishments for dining out, including restaurants and other food services. To stand out, effective management strategies are crucial, like identifying the target audience, optimizing online presence, and leveraging social media. Fostering customer loyalty is vital by building trust and exclusive offers. Cutting costs involves reducing waste with inventory management systems and analyzing performance for better ordering. Menus should cater to customer preferences and trends. Streamlined processes in a restaurant, supported by management software, can minimize delays and errors, improving overall efficiency and profitability.

🛀 Contemporary travelers have high expectations for hotel bathrooms, which are perceived as key elements of comfort and luxury. The industry focuses on design, employing sophisticated materials like marble, metals, resins, and transparent glass, combined with advanced technology for water control and conservation. Hotel Domani showcases a range of interesting solutions, including the "Platt" towel warmer collection by Brem. This product features a minimalist aesthetic with practical elements and is available in numerous colors, finishes, and even in gold or silver leaf versions for dramatic effects, including an electric option.

🎂 The pastiera, a traditional Neapolitan dessert, holds a special place in Naples' festive celebrations and has gained international recognition. Annamaria Chirico, of the eponymous cooked grain company, emphasizes the significance of tradition as a gesture of love and respect. Chirico's approach goes beyond reproducing the classic recipe; she enriches and modifies it while honoring the cultural heritage. The pastiera is not just for Easter or Christmas but is adaptable for all occasions, symbolizing joy and belonging. It represents the goodness of Naples and the desire to preserve cultural roots while embracing the future. Horecanews.it reports daily on the hospitality industry, including chefs' and bartenders' initiatives, Horeca events, and foodservice news.

🍷 Quattro Vicariati, a Trentino Superiore Doc red wine by Cavit, recognized as a Historic National Brand for representing Italian excellence for over 50 years. Born in the 1960s, the wine is made from 70% Cabernet Sauvignon, plus Cabernet Franc and Merlot, and hails from the historic Quattro Vicariati area in southern Trentino. Cavit comprises 11 wineries and over 5,250 winemakers, upholding high-quality standards in wine production.

📌 Albergatori facing price disparities due to OTA commission rates, fluctuating demand, and room and service differences. Price inconsistencies can lead to distrust and lost bookings. Strategies include maintaining consistent pricing and encouraging direct bookings. A well-designed, mobile-optimized website with high-quality images, customer reviews, and live chat support can drive direct bookings. Customer experience improvements through personalized communications and automated check-ins can foster guest loyalty. Revenue growth hinges on dynamic pricing models and loyalty programs. Effective SEO and social media engagement, along with targeted ads and email marketing, can enhance direct bookings and brand visibility. Chekin offers tools for streamlined guest management, supporting direct booking strategies and reducing OTA dependency. Implementing these approaches while adapting to market trends and guest feedback is vital for sustainable growth in the hospitality industry.

🎃 Bibite Sanpellegrino and Bologna bar manager Fabio Tammariello created the non-alcoholic mariACE cocktail, inspired by Halloween's dark fantasy ambiance, blending orange Super Intense ACE and black Cordiale al Mirtillo with a spicy, fizzy Ginger Beer Sanpellegrino. This trend, called Sobrietà all’italiana, is gaining popularity among Millennials and Generation Z, who prefer non-alcoholic options in social settings. Ingredients include 20 ml Cordiale Mirtillo, 80 ml Super Intense ACE, and Ginger Beer Sanpellegrino topping.