Category Archives: Eng

Let’s talk about food sustainability

Eng, foodservice, franchising, My Journal, retail, social responsibility, sustainability, trends and forecasts

First published on ICOLORI (Interview with Norman Cescut at TedXBocconiU)

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How and when did you get to know about TED?

I have been acquainted with TED for a while no but I never saw myself playing a main part in a TED conference. So when I received an invitation to be a speaker at TEDx suddenly before last Christmas, I was quite surprised. I didn’t expect it at all.

How did you prepare for the talk?

In this period of the year I am very busy business-wise. So I tried to prepare myself in the limited free time I had available. In my presentation I managed to condense three years of experiences in 15 slides. Something crazy.

The topic of the conference is ReThink. Reinvent the World around you. How would you reinvent the world around you?

I would try to change the mentality and the culture of people when it comes to sustainability. You will see exactly how later today! (Laughing)

I see that you are passionate about food service and franchising and sustainability. How did these passions come to be?

For me business and passion is the same thing. I am doing what I like. Food service and franchising are part of my core business. Sustainability became part of my business almost three years ago. I am trying to do business in a responsible way because I trust that that’s the future, not because there is a trend of green business.

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The utopia of sustainable business seems is appealing. But it seems to me, especially from the perspective of a business student, that for now sustainability is just a market trend.

That is why tomorrow in one slide I will talk about the revolution. If we treat sustainability as a trend, it will end. If we instead treat it as a revolution, the revolution has to be irreversible, without any turning back.

Do you see a future where sustainable and responsible will be equally important as profitable?

Yes.

Even for big profit-oriented bureaucratic structures?

Yes. That is a dream but…

You are a dreamer.

Yes. (Laughing) Otherwise I wouldn’t be here!

Your TEDx profile summarizes your philosophy in the following quote:

“Who’s masters of the art of living, does not make a distinction between work and leisure, body and soul, education and recreation, love and faith. S/he simply pursues the highest standards of excellence in anything s/he does; whether s/he is working or playing is for the others to decide. S/he always strives to do both at the same time.”

What is the path to becoming a master, at least the one that you took?

Just put the heart in everything you do. You have to feel it.

How do you push people to trust their heart and pursue their passion? Especially, young people.

We can only show the way, we don’t have to push people. We have to show the correct way and let the people follow if the people are willing to follow. I am not a person who is willing or able to push people. It has to be your choice, not mine. Otherwise, it is not real.

I saw that you keep your own blog on design, innovation, trends and responsibility. You seem to have a broad range of passions and interests. What was your latest source of inspiration?

Oh, too many. Travelling is inspiring. I love travelling for leisure and business-wise. The entire journey is inspiring- meeting different people and cultures, eating different food (Laughing). Inspiration is in the complexity of things, not in single acts.

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Thanks to Kalina Lukanova – ICOLORI.org – for the great support and pleasantness.

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Add your own creations to the menu

Eng, foodservice, Fresh Worldwide Press, Ho.Re.Ca, shopping experience, Technology, trends and forecasts, , , , , , , , , , , ,

Tokyo’s Logbar uses iPads to enable its patrons to make their own concoctions and add them to the menu for other guests to buy.

During my daily research on the web I usually find great ideas or new trends that help me to enlarge my professional know-how and related vision but today, thanks to my friend Silvia who forwarded me this news, I’m glad to share with you something which sound to me like a new era of social entertainment or social involvement and why not a new way to make profit.

20130808-130933.jpgHere how it works: “Each customer is handed an iPad Mini upon entering Logbar and is required to create an account and fill out their personal profile before they can use the device. When they do, they can access the bar’s drinks menu, place an order and take advantage of a number of social features, such as liking and sharing their favorite cocktails and chatting with friends and other guests. Each account holder gets a news feed which logs their recent orders, shows them what other people in the bar are drinking and offers recommendations based on their choices. While Logbar stocks many popular cocktails such as Mojitos and Martinis, the platform enables users to make their own cocktails by selecting the glass, alcoholic ingredients, mixers and adornments. They can then order the creation, name it and add it to the menu for anyone else to try.
Important: Creators receive JPY 50 whenever someone else orders their creation.
The video below explains a bit more about the concept:

The system aims to better connect customers through fun, creative activities and communication channels, and the possibility for guests to make money while they drink is certainly a unique one. (source)

Do you think this kind of interactivity could be healthy for the business?

“How to make everyday a sustainable one”

DESITA, ECOFFEE, Eng, foodservice, franchising, My Journal, retail, sustainability, , , , , , , , , , , ,

TEDxBocconiU – ReThink: ReInvent the world around you!

2013-02-23 11.19.21First of all, I wish to thank all TEDxBocconiU team for the great event organised and in particular a BIG thanks to Ivana Istochka and Eraldo Cavalli.

I have been one of the 14 selected speakers of TEDxBocconiU and had the pleasure to connect with very interesting and inspiring people from all over the world.

That day I was very sick with temperature and a big cold; even the adrenaline was soft due the very bad feeling. What a bad luck. Invited to that special and prestigious stage and not be able to be at 100%. Trust me, I couldn’t slept the night before. Nightmares.

It was February and Milano was freezing while expecting the snow but thanks to the good marketing actions, lot of people came to the event.

In my speech I’ve tried to summarize three years of activities related to sustainability: the ECOFFEE project, couple of case histories on my daily business, the Progetto ParCO2 project and the Eco Mindful Message Attached t-shirts project. It has been very hard to squeeze everything in about 15 minutes.

Hope you will enjoy the video and the speech in terms of contents and the related meaning. 

And some nice photos.

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In-store marketing and it’s influence on customer spending

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Two days ago, I made my second speech of the year.

After the prestigious stage of TED, at the Bocconi University, this was the time to perform at BIFEX, the Beirut International Franchising Forum and Exhibition.

Professional people from allover the GCC countries but also some from oversea, attended to this very well organised event by Al-Iktissad Wal-Aamal, to share the Franchising philosophy, new trends and related businesses opportunities.

I wish to thanks the greatness Lebanese Franchise Association people for the very kind invitation and I hope to continue our cooperation as per our talks, checking the possibility of twinning Lebanon and Italy, therefore the LFA with IREF Italia.

For those who couldn’t attended, I’m gladly sharing here my speech presentation. Any questions or feedback are highly appreciated.

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Ixsir it means Elixir: in vino veritas

ECOFFEE, Eng, foodservice, sustainability, , , , , , , , , , , , , ,

I am writing from Beirut, the very active and beautiful Lebanese capital.  I’m here to visit the Horeca Exhibition, to meet with some potential clients and to attend to BIFEX where I’ve been invited as speaker.

Today I wish to share with you a great experience I had last Sunday in the suggestive country side. I had the pleasure to visit a wonderful vineyard and winery.

“The vision behind the wines IXSIR is to reveal the best local Lebanese sometimes forgotten for generations. Created by friends sharing a common passion for wine and Lebanon IXSIR is the culmination of their dream. They managed to develop fine wines that will be forever associated with the land of their ancestors. The wines IXSIR combine a rich variety of grapes grown on land carefully selected to symbolize the diversity of Lebanon. Batroun, north to Jezzine, south through the Bekaa Valley to the east, the vineyards chosen include everything the country has to offer. Winemaking and aging in cellars are above which rests the mansion. Located on the hills of Batroun, this bastion of regional heritage dates from the 17th century and overlooks a modern vineyard whose heart is sustainability priorities. It combines all the resources of the earth to give birth to wines that reveal the secrets”.

Trust me, the wine has a great taste but what surprised me the most is that this winery was selected by the CNN as one of the greenest building in the world; and what a building.

Well, I believe in this case images talks more than words, therefore, please enjoy:

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15 days of travels and food around the world

Last 12th of February, with a colleague of mine, I went to Ljubljana to meet some potential clients willing to develop a new food concept project. It was snowing and as soon as we entered in Slovenia, the panorama changed. slovenia0

Beautiful. Striking.

We arrived at the perfect time to make the check-in at the hotel and to have some free time to enjoy Ljubljana downtown. Have you been there? You should, its beautiful! Again the time was perfect to have an aperitif. We went to one of the most beautiful wine bar I ever seen, the Movia. The atmosphere you can brief there is totally brought from the vineyards. We had Movia Cabernet Sauvignon. Outstanding ! Dinner at River House.

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On the 14th, I flew to Madrid to meet an architectural and engineering group for Retail and Food & Beverages projects. Their great services are complementary with those of DESITA, therefore we met to find a mutual benefit business collaboration agreement. We succeed! Later on, we went to visit some of their projects. Dinner at La Tagliatella an impressive franchising concept.

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Last week I was in Dubai to attend to Gulfood. I was there together with FCSI EAME colleagues to guard the booth at the exhibition. We have been successful. Foodservice Consultants Society International (FCSI) is the premier association promoting professionalism in foodservice and hospitality consulting. With over 1300 members in over 46 countries, FCSI members offer a wide range of consulting services including concept development, feasibility studies, food safety, design, marketing, operations and training. FCSI is changing a lot in its structure, philosophy and mission and we are all proud of this huge effort made by the Board of Directors. The website is brand new like the “foodservice consultant” magazine that provides authoritative insight, opinion and intelligence to help foodservice professionals keep in touch with the tings that matter.

It was nice to meet with clients, colleagues and old friends.

Dubai-Burj-KhalifaFor an important meeting I went to the Armani Hotel at Burj Khalifa, the tallest building in the world. It was my second time there after its opening and to meet with my guest, I went to the coffee shop in the lobby. Time was nice so we decided to share an Italian bottle of wine. With all my surprise, the young waiter served us the ordered white wine with apparent difficulty and … the white wine wasn’t cold and not even fresh. Unbelievable.

We pointed out the regrettable inconvenience and the waiter brought us immediately a new bottle … with the same warm temperature. We had to call the waiter back and ask at least for an ice bucket and wait for a more pleasant wine temperature.

The fact is that I paid that bottle like 70 Euro and I didn’t receive any good service. It’s a shame as we were in THE Location. Now I probably understand why the f&b manager didn’t reply to my emails last year when I had my dinner at Mediterraneo. Beautiful atmosphere but very normal food. I think Armani Hotel has a lack in training human resources. Mr. Giorgio, please do something!

While I was in Dubai, I’ve been invited from a Sheikh friend of mine to attend the Peru Food Festival at Madinat Jumeirah’s Souk Amphitheater. What a surprise the Peruvian food. It’s just great! And it’s considered on the the next food trend worldwide.

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So hurry up my friends, let’s organize a trip to Peru and all its wonders. Ready?

Well, I can’t write about everything happened because 15 days are quite long and things are many. I hope you enjoyed these few facts.

Traveling and sharing time with great people while having good food. Yes, that’s life!

A Pop-up revival in retail marketing – n°2

Eng, fashion retail, food retail, foodservice, marketing, My Journal, retail, retail fashion, retail food, sustainability, trends and forecasts, , , , , , , , , , ,

0a12719a9afee4890dd8842682a896cdThe pop-up phenomenon dates back 2004, when fashion brand Comme des Garcons opened a guerrilla store in Berlin, followed by a long list of known brands, such as ony Ericksson, Levi’s, Breil, Uniqlo or the most recent ones of Apple, Nokia, and Adidas Originals. (full article here)

Other interesting articles have been published last year such as: Oliva e Marino – The pop-up store of Pavesi, Barilla and H&M in the quicksand – A very short pop-up story.

Pop-up are still interesting as marketing tool?

Are they a sustainable business?

What is the difference between a pop-up store and a “movable structure” like a small truck selling food?

Can we still consider it a new trend?

What can be done next?

Well, you kind opinion is very much appreciate because I think that within the general economic crisis, we need to find a new way to engage with consumers and to be able to drive investment beyond the life span of the pop-up store. So, any idea?

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Have you ever had lunch with gelato?

coffee, DESITA, Eng, foodservice, franchising, gelato, Ho.Re.Ca, My Journal, sustainability, , , , , , , ,

Yes, I do!

I like it very much and most of the times I use to eat it instead of having a complete lunch. It’s my favorite cold fast food. 35

I have already written something about gelato, especially if related to sustainability or social responsibility.  Today I wish to bring you with me through a path to discover the gelato world and something interesting around it. Are you ready?

Next Saturday, Sigep will start for its 34° edition with a very busy events agenda, while whiting 14 halls and about 850 exhibitors, you can learn about the companies news and the sector trends. Of course, gelato tasting will be included. Yes, because living a five days exhibition makes you very tired and thirsty due to lots of talks so, what is better than a refreshment with a delicious gelato? What’s your favorite flavors? I go for classic nocciola and pistacchio.

This year Sigep will host ABtech, the world of baking and the Franchising area of Iref Italia the European Franchise & Partnership Network Organisation. Two events that will surely boost the entire exhibition, because visitors can now find really everything from row materials to equipment, from furniture to ready concept for all the sectors: gelato, pastry, chocolate, coffee, bakery, confectionery, bread, pizza & pasta.

Well, I will be attending Sigep for five days as I will be busy in the Franchising area of Iref Italia as I am the National Coordinator but as far as I will have many clients visiting the show, I will surely have the time to look around and enjoy a big gelato.

Please do note forget to come on Monday afternoon because we have organised a seminar with great speaker as the Senior Consultant of Subway International BV, the Franchising Senior Manager of McDonald´s Italia and the Environmental Manager of McDonald´s Italia; The title of the seminar is: Franchise networks and Sustainability: the experience of the big brands. Network development experience, and focus on sustainability. Interesting isn’t it?

We are still all a bit child, so what’s life without gelato?

La fine del mondo! – The end of the world!

Eng, Ita, ,

Norman Cescut

Visto? La fine del mondo non c’è stata. Siete più sereni? Questo fine d’anno in compenso è stato pieno di sorprese, bellissime emozioni. Non sono riuscito a scrivere molto perchè impegnatissimo con il lavoro e me ne dispiace. Impegnatissimo anche perchè ho fatto delle docenze: a degli albergatori prima e a dei futuri operatori di punto vendita poi. E’ stato entusiasmente e mi sono divertito molto. Sotto l’albero ho già trovato un invito come relatore al BIFEX di Beirut e al TEDxBocconiU di Milano. Ancora sono incredulo e sto aspettando dettagli per poter approfondire ed iniziare a prepararmi. Auguro a tutti un sereno Natale, ci vediamo nell’anno nuovo!

See? The end of the world didn’t come. Are you more calm? This end of the year on the other hand was full of surprises, beautiful emotions. I could not write much because busy with work and I’m very sorry about that. Busy because I also did some lecturing: first to hoteliers and to future store operators then. I enjoyed it very much. Under the Christmas tree I’ve already found an invitation as speaker at BIFEX in Beirut and at TEDxBocconiU in Milan. I am still in disbelief and I’m waiting for details to be able to deepen and begin to get ready. I wish you all a Merry Christmas and happy new year!

Unox – ovens planet

I recently had the pleasure of visiting Unox.
A visit organized by FCSI Italia, the Italian division of the Foodservice Consultants Society International. I am a professional member of it. 

Unox gave us a welcome that I could never expect due to a great organization. The Company structure is just fantastic, but technology on a human scale. The respect for the employees is quite deep and you can understand this from the words of those who work with enthusiasm and good attitude.

Nothing seems left to chance. It’s like a little Apple and not just because they develop their software internally.

The training carried out was very interesting and I hope to work with them in more detail, because surely there will be a lot to learn.

Their mission is clear, “Contributing to the Quality, to the Competitiveness and to the Simplification of our customers cooking process.” I agree.

I suggest to all operators in the sector to find a way to visit the company and meet the extraordinary people who work there. If you’ll have this opportunity, don’t forget to stop in Padova for a special dinner in one of its extraordinary places.

What about Unox products? Well, they are the second largest producer of ovens for its sector with lots of happy clients. Their stand during exhibitions are always full of people.    I think that’s enough, right?