A season to start over

Beach resorts and, more generally, family holiday resorts are among the most active restaurants during the summer, with an offer that, over the years, has become increasingly varied. Not only breakfasts or aperitifs, but also lunches, dinners and buffets – especially if made with quality ingredients – are beautiful occasions to engage with customers and retain them.

A positive trend slowed down by the recent health emergency but on the brink of starting over. Indeed, kitchen management is now conditioned by the new health and safety protocols which limit the number of workers and thus slow down both organization and production. This is a decisive aspect in places with a very high turnout, especially in some parts of the day, such as restaurants that operate in seaside towns or areas popular for family holidays.

How, then, to resume business in a productive way even if with a radically different organization? Simple: by following the right suggestions and ideas.

Start from your product

If it is kitchen management that needs to be rethought, it is necessary to start from the product, choosing the most suitable ones for a new organization of schedules and reduced spaces due to the imposed safety distancing. Deep-frozen food, for example, is ready for use and can be prepared quickly. For example, the formats of the Pastasi® Soluzioni Express line are pre-cooked and easy to manage and help to halve preparation times by acting as an essential product that can help you to cater to many orders even at peak times.

Furthermore, thanks to the contained packaging, they help to optimize space in the kitchen and in the refrigerated area – always smaller than what you would need – thus giving you the possibility of having a great variety despite small shelves. Finally, they are safe from a health point of view, already labeled according to the law in order to guarantee customers a healthy and risk-free food.

Choose your pasta!

Pasta is one of the most popular dishes among those who love to eat out and guarantees a lower food cost than an equivalent non-frozen dish. Moreover, it is extremely versatile: it can be served for lunch, dinner, and aperitifs, and it lends itself to various recipes, from cold pasta to rice salads, to new trendy dishes such as pokes. It is therefore one of the most suitable ways to expand your menu and ensure fast and efficient management times.

All Surgital product lines adapt perfectly to this management scheme because:

they are ready-to-use products, to be finished after cooking and/or regeneration and they do not need previous processing. You can keep them at storage temperature – deep-frozen – until the last moment;

they are certified, safe, and have already undergone a pasteurization process. You can limit their contact with surfaces and other food. You don’t need any special packaging and they are already labeled according to the law;

they eliminate waste;

they guarantee greater protection of the health of customers and operators as well as greater food safety;

in general, they contribute to lowering the running costs of a restaurant.

Expanding consumption ranges

Those who manage a seasonal restaurant (and not only) know how important it is to have constant demand, ensuring efficient provision of supplies without waste and avoiding the end of pantry supplies too soon. As we have seen, resorting to deep-frozen food solves this problem in both directions. What is certain is that in order to guarantee constant orders it is necessary to have a more efficient management and to cover more customer groups, also by reinventing the consumption of products such as pasta. What to do? Here are some ideas:

collect orders in the morning – also using an App – to encourage better organization, both for the preparation phase and for the service.

draw up a menu with reduced but variable dishes according to the different service modes and with the possibility of inserting a number of daily specials.

prefer pasta dishes to meat ones because they are more popular at lunchtime, quicker to prepare, and with a lower food cost.

suggest cold dishes rather than hot ones as the former can be prepared in advance and kept at low temperature, to be consumed throughout the day. An example. Cold spaghetti and prawn salad, or cold spaghetti salad with guacamole, vegetables, and Adriatic sardines.

Where we are

Headquarter and plant:
Surgital Spa
Via Bastia 16/1 48017 Lavezzola (RA)
Emilia-Romagna ITALIA

Subsidiary:
Surgital France sarl
62-64 Cours Albert Thomas
69008 Lyon – France

Surgital America Inc.
350 Fifth Avenue 41st Floor
New York, NY 10118 USA
Customer service:
5301 Beethoven Street, Suite 170
Los Angeles, CA 90066 USA