Logically, the first thing to take into consideration is the protection and wellbeing of the customer as well as the service staff.  Therefore, the regulations that provide for distancing and the use of the mask to prevent the so-called "droplet" along with other systems are vital.  I believe that the real challenge for the operator will be to ensure that these measures do not begin to burden the guest during their short visit.  Obviously, this will entail some sacrifices in terms of seating and perhaps even the elimination of tables, but it is not certain that all this expense and activity can be properly budgeted. Business owners must be able to make the most of the situation.  If the mask hides courteous facial expressions to welcome guests, it will be the gaze that speaks as well as the attention in all those initial moments that then lead to ordering their meal. If seating must be sacrificed, we can always compensate by dedicating a moment more of time to pleasantries such as the explaining the menu, discussing the wine or reviewing specific menu items.

Attention to detail ... make the difference!

I also believe that imposed hygienic procedures (for example the menus, oil bottles,  salt and pepper mills) must be carried out immediately even during the time of service.  This will certainly provide guests with peace of mind that your business is paying close attention to detail. In my situation an area has been identified so the customer can clearly see all the sanitization steps being taken by the server and done so in a timely fashion where everything you need is clearly indicated in perfect condition on a suitably identified shelf.
Naturally the operations of service and clearing of the table in preparation of the check delivery will have to follow the same procedure in order to make the guest feel protected even as the meal comes to an end.

The right spirit of service and being proactive along with the use of technology

The right spirit of service and being proactive along with the use of technology I are crucial steps in convincing guests to revisit the establishment for a future visit. We are equipped with a highly advanced booking system that allows our guests to choose the day and time they want to return by simply using a QR code affixed to clearly visible areas of the restaurant. We also have a postcard that we provide when arriving where we thank them for visiting during this particular time and invite them to make a future reservation. The return reservations are definitely very appreciated.

Take away: An opportunity to consider

The possibility of providing to go meals, something that was less frequent in recent years, could be a new way to move the presence of the restaurant directly in the home.  Obviously, it is important that we carefully select items that are most suitable for takeout and most representative to our identity.  In this phase we try to avoid plastic as much as possible and equip ourselves with compostable containers in order to also indicate our respect for the environment. 

The desire to return to normal life, at the cost of security

People are returning… some slowly and some more quickly to the habits that in these months of lock down have had to remain guarded with the understanding that the ability to move freely is an obligation, but doing so requires all the professionalism and attention to make our preparation and efforts perceived. In this delicate moment, those who will be able to incorporate all these service protocols will find themselves at the forefront of the people's choice and come out winners despite what we are all facing!

Thrill, an important added value!

Safety and compliance issues can create significant added value to the quality of our work. The perception of being welcomed in a room that already respects important hygienic sanitary parameters can also be increased by the use of equipment to sanitize and cool glasses: Thrill. 

Compatible with any space available, both outside and inside the establishment, it is ideal to be able to display a Thrill Vortex next to our best glassware so it can be used for a few seconds before serving the correct glass for each diner.  Tableside is the best place to perform this step where customers can most appreciate the attention to detail and will surely remember and are not likely to forget. For some of my more innovative colleagues, I might suggest the built-in Thrill SBI model which can be added to a mobile station and perform this special service directly at the table. In short, with Thrill we get a series of benefits that enhance and increase the value of our establishment!

Roberto Anesi

He was born in the sector because his family has run a hotel for seventy years. In 1994 with his family he opened the restaurant which still today occupies a large part of his work.The off-season period allowed him to live many different work experiences, such as conducting tastings in Italy and abroad for the Province of Trento, collaborating with the Embassies in Japan, Canada, Russia, Uzbekistan and throughout Europe. Often he deals with managing press conferences for Trentino, as regards the organization of catering and wine service. Since 2008 he has been a speaker in the Sommelier courses of the Italian Sommelier Association.