Innovare nella ristorazione: è ancora possibile?
- 20 October 2016
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. Ricerca, contaminazione, sperimentazione sono parole d’ordine nel mondo del food ( e del foodservice ) che è sempre in evoluzione, spinto dalla passione dei suoi protagonisti, ma anche dal bisogno di rispondere alla principale sfida del mercato odierno: distinguersi. Il posizionamento all’interno di un segmento così affollato e competitivo non è mai stato semplice,…
Iran return
- 18 October 2016
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Interview published in the October issue of the magazine “Il Friuli Business” With the end of the embargo, it opens a new season for economic and Iran, after almost four decades of closure to the world, all eyes turn towards these territories. << It ‘sa different from the Arab market: the Persian culture is very…
Iran andata e ritorno
- 17 October 2016
- DESITA.IT
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Intervista pubblicata sul numero di ottobre della rivista “Il Friuli Business”. Con la fine dell’embargo, si apre una nuova stagione economica per l’Iran e, dopo quasi quattro decenni di chiusura al mondo, tutti gli occhi sono puntati verso questi territori. <<E’ un mercato diverso da quello arabo: la cultura persiana è molto avanzata e desiderosa…
Projects that remain at the heart: the Arab pastry
- 27 September 2016
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It wasn’t a dark and stormy night, but a sultry afternoon in the July of 2011. We were in Riyadh, and what we had in front of us was a space of about 450 square meters to build a pastry shop. Not just a patisserie whatever, but a “replicable” patisserie. Let us explain better. We…
I progetti che restano nel cuore: la pasticceria araba
- 26 September 2016
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. Non era una notte buia e tempestosa, ma un afoso primo pomeriggio di luglio del 2011, ci trovavamo a Riyadh, e quello che avevamo di fronte era uno spazio di circa 450 mq per realizzare una pasticceria. Ma non una pasticceria qualunque: una pasticceria che doveva essere “replicabile”. Ci spieghiamo meglio. Avevamo sviluppato il…
DESITA Grows From Strength to Strength
- 1 August 2016
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2016 has been an intense year, full of initiatives, projects and creations – from the DESITA Gelato Award to Speed Queen, the photography contest #WORKSFORTHEM and the opening of our offices in Tehran. Amidst all the buzz and action, we also decided to move our headquarters in Riccione, Italy within a more suitable structure to…
DESITA cresce e assume
- 25 July 2016
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Al (quasi) termine di un anno intensissimo, pieno di iniziative, progetti e creazioni – dal DESITA GELATO AWARD a SPEED QUEEN, dal contest fotografico #WORKSFORTHEM all’apertura dei nostri uffici di Teheran – abbiamo deciso di spostare la sede italiana di Riccione all’interno di una struttura più adatta a sviluppare le idee (le idee occupano spazio,…
The Lunch Break: Italians are rediscovering the restaurant
- 18 July 2016
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Data derived from the 5th Food Service Network Meeting seems to confirm an interesting trend: while the number of customers dining out is growing at a predictable rate, the surprise lies in the choice of service. The catering trade has, in fact, grown by 0.6% in traffic and 0.9% in spending. Not big bucks, sure,…
La pausa pranzo? Si riscopre il piacere del ristorante
- 14 July 2016
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I dati provengono dal 5° Food Service Network Meeting e sembrano confermare questo trend. Che fossero in aumento i consumatori di pasti fuori casa era prevedibile, ma la sorpresa sta proprio nella scelta del servizio. La ristorazione commerciale è, infatti, cresciuta dello 0,6% in traffico e dello 0,9% in spesa. Cifre non esorbitanti, certo, ma…
Consulting in the Foodservice Industry: differences between Italy and Abroad
- 17 June 2016
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Consulting is a big responsibility, regardless of the market segment. It is a complex activity that fits within the decision-making processes, and makes entrepreneurs extremely jealous. The presence of a “third” figure that come between a boss and a company (or a project) is not always easily digested and many prefer to fail alone rather…
Fare consulenza nel food: le differenze tra Italia ed estero
- 13 June 2016
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Fare consulenza è una grossa responsabilità, indipendentemente dal segmento di mercato. È un’attività complessa che si inserisce all’interno di processi decisionali dei quali gli imprenditori sono estremamente gelosi. La presenza di una figura “terza” che si frapponga tra capo e azienda (o progetto) non viene sempre digerita con facilità e molti preferiscono fallire da soli…
Sustainability in the Foodservice Industry
- 19 May 2016
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. What is sustainability? Sustainability refers to all those practices deployed to meet the needs of the present generation, without compromising on the ability of the future generations to meet their own bespoke needs. Sustainability in the Foodservice Industry In the foodservice industry, sustainability is directly related to water and energy efficiency, use of green…
Working in Dubai: Exclusive Interview with Corrado Pani, Managing Partner Executive Chef of Solo – Bistronomie and Wine bar.
- 9 May 2016
- Norman Cescut
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Working in Dubai is a dream many professionals in the food and beverage industry strive to realize. However, sometimes their dream gets lost midway, for various reasons, the biggest being the difficulty of find a ‘winning formula’ that captures the imagination of the most demanding investors, in an exceedingly social and highly competitive culinary fabric….
Lavorare a Dubai: intervista a Corrado Pani, Executive Chef
- 2 May 2016
- Norman Cescut
- food&retail, Home
- 1 Comment
. Lavorare a Dubai, il sogno di molti professionisti del food. A volte, un sogno lasciato a metà, per varie ragioni, non ultima la difficoltà di trovare una formula vincente che faccia breccia nell’immaginario degli investitori più esigenti, in un tessuto socio-gastronomico molto competitivo. Incontrare l’amico Corrado, Managing Partner ed Executive Chef di “Solo – bistronomia…
Dal forno al piano di lavoro: la postazione perfetta per creare ottime pizze Made in Italy
- 26 April 2016
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Alzi la mano chi non si è incantato almeno una volta a guardare i pizzaioli mentre lavorano. L’angolo della pizza è, probabilmente, il posto più osservato dentro un locale, mentre si attende di essere serviti. Ma quali sono le soluzioni migliori per ottimizzare tecnicamente il loro lavoro? Abbiamo cercato di capire di più chiedendolo a…
Pizzerie italiane o franchising stranieri?
- 18 April 2016
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La guerra della pizza e i nuovi bisogni dei consumatori Tremate, tremate, le pizze americane sono arrivate: Domino’s pizza ha aggredito il mercato italiano. Se ne parla già da un po’, in realtà, visto che il primo punto vendita è sbarcato a Milano lo scorso ottobre e subito gli esperti del settore hanno drizzato le…
Enabling former sportsmen to become future entrepreneurs: 5 tips to invest intelligently in foodservice
- 7 April 2016
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Cliché has it that when there is money, finding an investment opportunity becomes a secondary concern. Going by that train of thought, all that a retired millionaire footballer needs to do is buy real estate, liaison with some unidentified partners and kickstart his local business, of course with a registered office abroad. However, reality is…
Gli sportivi a fine carriera: 5 consigli per investire nella ristorazione
- 29 March 2016
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. Il luogo comune vuole che, quando ci sono i soldi, trovare l’opportunità diventa un problema secondario. Così il nostro immaginario è popolato di fantasie sul calciatore milionario di turno che apre locali, compra immobili, si lancia in qualche partnership non ben identificata, ma, certamente, con sede legale all’estero. La realtà è molto più variegata…
The Synergy of Food and Design
- 9 March 2016
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The cross-pollination between the synergy of food and design has happened. Avant-garde designers are moving away from conformist design ideas and chiming in the long lost knowledge of food sourcing, preparation, presentation and consumption in sketching out restaurant blue-prints, planning spatial layouts and setting up the décor with a view to create an enhanced customer…
Dalla cena stellata a domicilio ai chioschi digitali: trend o mode passeggere?
- 22 February 2016
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I cacciatori di trend non hanno grosse armi a loro disposizione: niente lance affilate e binocoli con la vista notturna, semmai molto intuito, rapidità intellettuale, propensione al reperimento e all’analisi di dati quali-quantitativi in tutto il mondo e una sconfinata curiosità per il settore di riferimento, in ogni suo aspetto. Capire il mercato è fondamentale…
Aprire una gelateria nel 2016: gli accorgimenti per avere successo
- 15 February 2016
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«Non amare il gelato significa non avere nessun interesse per il cibo». (Joseph Epstein) Certo che dev’essere buono. Certo che dev’essere fresco. Certo che il locale dev’esser ben posizionato. Non è affatto poco, ma è tutto qui? Lo abbiamo chiesto a un maestro gelatiere Andrea Soban e a Gianpietro Sacchi, architetto e industrial designer. «É fondamentale…
Hottest F&B Industry Trends around the World
- 8 February 2016
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Thanks to innovative design and technological interventions, restaurants around the world are adopting new ways of doing business – practices that were practically unthinkable even half a decade ago! The last couple of years saw a whole bunch of new trends emerging in the global F&B industry – right from the popularity of Brussles sprouts…
#desitagelatoaward press conference highlights
- 1 February 2016
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Sigep – 23/01/2016 – DESITA GELATO AWARD – press conference. DESITA GELATO AWARD registrations are open, go to www.desitagelatoaward.com to download the “contest form” to partecipate! Watch the short version of the press conference.
How to seduce Millennials: concept design vs new foodies
- 27 January 2016
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Millennials: who are they from a retailer prospective? They are called Millennials or Generation Y. They are in the age within 18 and 35. About 12 million, only in Italy, hyper-connected, open to cultural influences, experimenters and searching for novelty. For some time now, marketing experts dedicate themselves to studying consumer habits and getting this important…
Meet the jury of DESITA GELATO AWARD 2016
- 19 January 2016
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What have in common two designers, one food journalist, one editor, one gelato chef and one entrepreneur expert in design for business? That’s right: are the judges of the DESITA GELATO AWARD 2016 Participants, please meet here following the judges of the first International design contest about gelato: Alessandro Luciani Over 15 National and International…
Business Design Inspirations
- 11 January 2016
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When we Design a new Concept, essentially, we Design its Business. When done well, good Business Design not only delights customers but also inspires other organizations. At DESITA, we work to delight and inspire; we work to set new industry benchmarks. We shift our focus from linear design processes and seek new avenues of inspiration…
DESITA supports business women
- 16 December 2015
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- Eng, Home, Women in Foodservice
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In Italy much has been said concerning the difficulties women face in consolidating their professional position and achieving success compared to their male colleagues. The journey is paved with even more difficulties for those courageous women who cultivate entrepreneurial ambitions, especially in the catering/food business. It’s obvious that we are facing a primary cultural distortion…
Dubai, Milano and Abu Dhabi: our journey into the world of Trade Fairs (infographics)
- 7 December 2015
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Dubai (Middle East Franchise Expo), Milano (Salone Franchising), Abu Dhabi (International Franchise Conference & Exhibition) and Milano again (Host hospitality fair). Events and exhibitions are undoubtedly very important occasions for companies and entrepreneurs interested in creating new synergies, giving birth to new ventures, expanding their business and meeting new partners and strategic suppliers. Choosing to take part…
COFFEE ONE. Be your own barista.
- 30 November 2015
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COFFEE ONE corner is the Italian format of coffee to go. COFFEE ONE applies the concept of modularity to the modern concept of coffee corner. A format completely modular and multifunctional suitable for small spaces, offering to its customers a new interactive and multisensorial experience with an unique and innovative modular good design. Be your own barista….
We Are Designers. We Are Consultants. We Design Your Business
- 17 November 2015
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Gone are the days when Business School graduates helped organizations to improve efficiencies and roll better profits. Gone are the days when advertising was the only resort to sell more products and make a brand known. Today, businesses are realising the importance of creating unique customer experience as the key to establishing a rock solid…
