1- Attention to the customer, to his eating habits (note 1);
2- Attention to culture, the increasingly multi-ethnic customer’s religion
3- Prepare, as far as possible, HOME MADE products tarts, cakes, muffins (note 2);
4- Emphasize with an information sheet (maybe handwritten) what we used for the preparation of our sweet or savory cakes and the origin of these;
5- Carefully select the producers who will supply us with our raw materials, possibly at km. 0 (note3);
6- Follow the seasonality for the creation of our cakes: Autumn, Winter, Spring, Summer (note 4);
7- A clean, neat buffet, without skirts (in most cases they hide improvised warehouses, accumulating dust and bad smells), tablecloths, napkins (most often cover stains), use a buffet table, IMPORTANT, can be classic or modern style, depending on the furnishings of the premises, EASY TO CLEAN, the CLIENT is a GOOD OBSERVER;
8- Containers of different sizes and materials, transparent glass is certainly the most appreciated;
9- Possibly closed containers and when necessary refrigerated or heated;
CREATIVITY’
10- Recalling the various ethnic groups of our customers, it is better to prepare small portions of savory dishes with sliced pork and not, vegetarian dishes and … do not contaminate a product with each other in respect of all, especially cheeses with sausages;
11- Buffet for every season but also for every party … Christmas, Easter, Carnival, Valentine’s Day etc … (note 5)
12- Bread corner rich in colors and different types:
a- Rye;
b- Multicereali;
c- Baguette;
d- Common bread;
e- Tuscan without salt;
f- Milk sandwiches;
g- Panini with various seeds;
h- Panini with olives;
i- Esplanade;
j- Pizza.
IMPORTANT ALTERNATE A FEW PIECES OF MANY TYPOLOGIES
13- Beverage corner:
DIETOX waters have become indispensable, they are feasible with little expense and are really impactful (note6)
14- Quality of espresso coffee, of the blend of American coffee and a wide range of tea and infusions (possibly in leaf).
It is usually the coffee to close the breakfast of our customer !!
So last rule but FUNDAMENTAL IMPORTANCE.
Note 1 Smart clientele, small portions but well presented.
Note 2 HOME MADE gives us the possibility to use and select the most suitable flours, to prepare our cakes, so as to satisfy and amaze our customers for the Wow effect !!! “This is for you Mr. Mario, with wholemeal spelled flour, freshly baked”.
Note 3
a) Company honey: The gold of the fallow deer (Mondaino);
b) Cheese, milk, yogurt, eggs: Cesena milk plant;
c) Producers in the Rimini area, it will be easy for every artisan of the breakfast to find their producers according to the province of residence
Note 4
a) Propose orange juice, pomegranate, bergamot or centrifuge or pomegranate extract, fennel, pumpkin
b) cakes, muffins, donuts, pumpkin / pear tarts and vegan chocolate;
c) cooked fruit, perine, meline, plum;
d) mini portions of pumpkin carpaccio / fennel / pomegranate … all this in autumn / winter.
e) cakes, muffins, donuts, tarts with strawberries, apricot, peach;
f) centrifuge or extract of red fruits, exotic fruits, ginger, mint;
g) mini portions of zucchini carpaccio with mint … all this during the spring / summer periods;
Note 5
a) Christmas: small containers of biscuits in various shapes (small tree, snowman, small house, etc.), panettone, nougat, cakes with cinnamon and orange aromas … SPICE SPRAY WILL INEVEN BREAKFAST ROOM to the rooms;
b) Carnival: bows, castagnole;
c) Valentine’s Day: Chocolates / biscuits in the shape of a heart … cakes, pies, muffins in the shape of a heart;
d) Easter: Dove, chocolate eggs, colored or drawn hard-boiled eggs etc.
Note 6
Use 1lt / 1.5lt carafes, vegetables and fruit in infusion for 24h.
a) Lime, lemon, ginger;
b) Berries, strawberries, oranges;
c) Kiwi, celery, ginger;
d) Cucumber, lime, ginger;
e) Carrot, Orange, Strawberry.