Tag Archives: Desita

Chi vincerà il Foodservice Award Italy 2015?

English version here


Qual è il significato di istituire un premio per la miglior catena di ristorazione italiana?

E quale quello di parteciparvi?

Beh, se si trattasse solo di farsi un po’ di pubblicità, credo esistano altri sistemi, più diretti e con meno incognite.

Mi sono fatto un’idea personale che mi ha convinto ad essere coinvolto come giudice al FOODSERVICE AWARD ITALY 20015

Norman Cescut -BLOG-Foodservice Award Italy

Credo che il punto sia il miglioramento continuo. L’essere sempre sul pezzo, ovvero sul mercato.

So bene che è il pubblico a sancire il successo di una formula e non certo un tizio con una paletta in mano, ma ammiro molto chi si mette in gioco e sembra dirti: “ecco, io sono questo, questo è il mio mondo, questa la mia voce, tu che ne vedi tante, che sei un tecnico, un professionista del settore, che ne pensi?”

E partire da lì per crescere ancora, per trovare spunti, per misurarsi.

Sono, quindi, onorato di essere stato scelto per questo ruolo nella categoria APPEAL INTERNAZIONALE, insieme ad altri professionisti che stimo molto.

Sarà difficile valutare, ma ovviamente cercheremo di farlo al meglio.

Associazione X e Y!

… e poi accade che ti chiama un “professionista” del settore. Uno di quelli che come inizia a parlare, si elogia e si sbrodola elencando i suoi benemeriti lungi 30 anni di carriera. Ovviamente omettendo, per esempio, i vari provvedimenti effettuati dall’AGCM, l’Autorità Garante della Concorrenza e del Mercato a suo carico e sfavore.

Ti chiama perché cerca aiuto professionale, collaborazione, premettendosi come persona pulita ed integerrima; persona che, a detta sua ovviamente, non ha mai chiesto ne ricevuto nessuna commissione. E pensare che, di solito, è proprio chi fa queste premesse che poi, diciamocelo, razzola male. Chi altro, mai visto e sentito, ti fa una premessa del genere se non per lanciarti l’esca?

Insomma, dopo essere stato gentile e disponibile per comprendere se l’interesse fosse vero o meno; dopo aver fatto chilometri di strada per un incontro insignificante che non auguro a nessuno, ecco che, dopo tutto questo, il “professionista” in questione, inizia ad informarsi – non prima badate bene – e chiudendoti le porte in faccia per una presunta collaborazione che non avverrà mai, ti chiede le referenze nel settore, occasione ghiotta per poter riassumere le proprie, ovviamente.

A parte iniziare, per cortesia a domanda ricevuta, un elenco che lo lascia da subito senza parole, incomincio a notare una certa, come dire, ansia da prestazione finché, eccola, la domanda: “Ma lei, di che associazione del settore fa parte?

Sorrido, respiro e con calma, semplicità e profondo orgoglio, rispondo: “Faccio parte di …”

Lascio vuoto lo spazio dedicato al nome dell’associazione per questi motivi: non mi ha dato il tempo di completare il nome; non è mia intenzione passare per chi vuole fare pubblicità; non è il tema di questo post. Spero comunque di essere riuscito a trasferirvi la sensazione di taglio/vuoto che ho avuto anch’io, quando con la sua risposta immediata e concisa il “professionista” è montato letteralmente sulle mie parole.

“Allora io e lei non possiamo collaborare, perché io faccio parte dell’associazione Y”.

Ora, premettendo che a me, di che associazione si faccia parte o meno, non importa tanto da influire in fase conoscitiva sulle caratteristiche professionali o umane di una persona, visto che sono abituato ad una mentalità aperta come quella che esiste fuori dal nostro bel paese, ho risposto a tal “professionista” che vista la sua esternazione per me fuori luogo, ero io a quel punto a non gradire di aver a che fare con lui. Sinceramente, anche rincuorato da quella specie d’incontro, tutt’altro che professionale.

In tutta trasparenza, io mi ero informato prima su di lui, e pur sapendo del suo “schieramento”, ho acconsentito ad un incontro rendendomi disponibile ad una collaborazione, a prova del mio pensiero di cui sopra e di quanto già espresso in passato.

many hands symbolizing teamwork/power/unity/equality

Ecco qui, un altro estratto della nostra bella Italia, fatta da persone che per puri giochi d’invidia, poltrona o paura, si nascondono dietro un’associazione, un partito o addirittura, ahimè, dietro una squadra di calcio.

Come dissi a lui: “Povera Italia! Ma come possiamo risollevarci dalla crisi, se corriamo ancora dietro a questi sbandieramenti da bar Sport, senza imparare a fare rete e sistema? Neanche non si stesse parlando di Franchising!

Com’è finita? Per la cronaca, il “professionista” già ansioso, ha iniziato ad agitarsi talmente tanto che causa urla ed imprecazioni, mi ha costretto a salutare e a chiudere la comunicazione anticipatamente, malgrado stesse ancora parlando. Ehm, scusate, urlando!

Si, l’Italia è piena di allenatori e purtroppo anche di “professionisti”. Buon lavoro!

Franchising EXPO in Ajman, UAE

I went to Ajman for the Franchising EXPO and I’ve met fabolous people!

Please meet Mr. Omar Al Nuaimi

Norman Cescut and HH Omar Al Nuaimi

From right to left: Mr. Angel M. Gonzalez, Mr. Miguel Angel Parra Lebroto, Mr. Issam Al Tahir, Ms. Muoza Bushehab, Mrs. Barbara Eldbeissy. Great people from all over the world.

11067670_10152847511851545_6905575259578393452_nFrom right to left: Mr. Omar Al-Haza’a, Mr. Issam Al Tahir.

DESITA stand at Ajman Franchising EXPOTwo days of a great Franchising EXPO, good time and an interview about DESITA.

Norman Cescut interview

 

 

 

I love technology when it helps.

Are you looking to increase your sales, using a great new lead generation tool?

Among the others, Leadfeeder is what I recommend if you need to identify and track potential leads easily and quickly. You will have the possibility to monitor who visits your website and where they’re from. Isn’t great?

leadfeeder-logo-transparent-400

Being aware of who is looking at you, marketing actions can be made with a specific target. This is exactly what we do at DESITA and we usually invite our customers to use this tool to be more active in this competitive market.

Leadfeeder. It’s a kind of magic!

 

Facts & figures about Retail, Franchising and …

What’s a concept?

Retail design is a creative and commercial discipline that combines several different areas of expertise together in the design and construction of retail space. Retail design is primarily a specialized practice of architecture and interior design, however it also incorporates elements of interior decoration, industrial design, graphic design, ergonomics, and advertising. Read more

How big is Christmas for Retail?

Christmas is big, no doubt about it. How big depends on what type of retail. Highest honors for big holiday volume goes to sporting goods, electronics, and clothing, but general merchandise and non-store retailers (like Amazon) are close behind. Lower holiday season sales occur at car dealers, building materials stores and gas stations. Read more

MENA: Franchise scenario

The total population of MENA region is 320 Million – 60% > 25 years. Regions population growth rate is 3-5% per year. One of the highest worldwide. In the next 3 years 500.000+sqm of new Retail will enter the Dubai’s market. Read more

What a brand today?

Are you aware of this?

DESITA slogan

Follow the three cyrcles

I am currently working on a new challenging project, at DESITA, merging some of the latest food trends.

Food Retail scenario is changing and we are surfing the big wave.

After months passed studying the market and the food products related to this awsome project, I came across to the following article.

You will not read about the project (next time) or about something trendy but you should read it to understand yourself, if you wish to live in a better way:

“The universe really is amazing. There are cycles in everything in the universe. There are cycles in weather, the seasons, the economy, wars, moon, sun, animal populations, geological formations, sea, physics, clocks and a million others I don’t have room to mention.
But did you know that your body also has a cycle?
And I am not talking about the obvious, nor am I talking just to the ladies here. This information is important for Everyone, so listen up! If you are not familiar with body cycles yet, so much is about to make sense…
Your body runs on 3 eight-hour cycles per day. Formally referred to as the Circadian Rhythms, and known for thousands of years via Ayurvedic teachings, to me understanding and applying these body clock principles has been the reason behind enjoying easy digestion, keeping my weight from fluctuating, never experiencing fatigue and maximizing my metabolism.

These are the cycles:

4AM-12PM Elimination
12PM-8PM Appropriation
8PM-4AM Assimilation

During the hours between 4AM and 12PM, your body is in the Elimination Cycle. It never stops to work on your digestion and you can still eat or drink or whatever at this time, but understanding that this is the period most important for cleansing and releasing toxins (‘Eliminating’), we can make the right food choices if we are going to eat. It is best to stick to liquids and most hydrating living foods, as we let our body shed the toxins (think how you wake up tired, sweaty, headachie and with bad breath- all are signs of detox symptoms).

So if you do choose to eat during this period, it is important to go for anything that will require minimal digestion and supFreshiiGreenport this cleansing cycle, such as fresh fruit or green juices.

This is why you often hear experts refer to breakfast as ‘the most important meal of the day’, exactly so you can make a careful choice on what’s light on digestion, not so you can eat the most gigantic feast. You are breaking the fast (break-fast), so do it right or proper elimination won’t get a chance.

“The elimination cycle is without question your greatest ally in the preservation of health and prevention of disease”; “If a blood test was to be taken every hour for 24 hours, it would show that the bloodstream is most heavily burdened with the by-products of metabolism during the hours between 4am-12noon, indicating the stepped up elimination cycle, because it is the blood that carries waste material to the four channels of elimination: bowels, bladder, lungs, and skin”- Harvey & Marilyn Diamond, Fit for Life

During the hours between 12PM and 8PM, your body is in the Appropriation Cycle. During this period, we are most awake, active, present and therefore efficient at digesting, metabolizing and burning through the majority of our heavily concentrated foods. This is why the majority of meals (lunch, dinner and snacks) also occur during this cycle. The most important thing to do during this period however IS NOT to be dictated by the clock or so called ‘norms’ of mealtime, when we are too starving to care what we have for lunch and tend to shove so much food down ourselves too quickly, that by the time the body registers what happened, it is too late and we overeat, get bloated and ‘too tired’ to digest. The most important thing to do then IS to eat only when hungry and in smaller portions, so you give your body plenty of breaks and chances to break down through the food with the least required effort, so it reserves the energy for everything else you need doing, not merely wasting it on digesting your meals.

During the hours between 8PM and 4AM, your body is in the Assimilation Cycle. This is the time you are most likely to be relaxed or sleeping. This period is when all the ‘assimilating’ or absorbing of nutrients and minerals from your food occurs and gets transported to your organs, bones and cells via the blood. It is when all the rebuilding, renewing and healing takes place. It makes sense to eat dinner early, so that the foods you eat are digested and out of the stomach in preparation for this phase. As all the goodness gets drawn from the food for you to strengthen, the remains get ready for Elimination, the start of the next cycle all over again.

Freshii-WarriorBowl

Try this for yourself and be mindful of these three cycles for 10 days. Once you learn to pay attention to them, it will become second nature and your body will reap the bounty of benefits.

I wish to thank Tanya Alekseeva for the above great article!

Food, time and business. All good!

Yesterday I had the possibility to do what I like the most; combining business with pleasure.

2013-09-28 12.56.08

I was meeting with a very important and great person to discuss about business and we choose the lunch time instead of any other time in the day in order to relax a bit and not to be bored by the usual meeting in the office. Yes, nothing so new or special maybe but trust me if I tell you that sometimes combining good food, good persons and good times, it really makes your day.

We went to one of my favorite fish restaurant right on the beach which is luckily not observing the season timing. It’s always open and with fresh or quality food. As you can see from the above photo, shot upon arrival, the beach was almost empty and the general atmosphere was really quite. Perfect temperature to eat outside.

Well, we ordered “Passatelli with seafood”. Tasting, light and delicious. And we start talking about business. No wine was requested just to keep the mind clear and to pay full attention to the important subjects.

Yes, one day I will move my office in a restaurant or in a coffee shop.

So, at the end of the story, in few very pleasant hours I’ve been commitment for one project in Canada and one in France. What’s first?

When good food, good persons and good times makes also good business.

“How to make everyday a sustainable one”

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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