New York is no longer uncommon to see people on the street and instead of taking the typical hot dog in hand, are enjoying a cone while walking pasta al dente. This trend has been popularized by a restaurant in the Gran Avenida, of an Italian Emanuele Rimini called Attala, which he exported the custom of his hometown to the absorbing American culture ... and found the road to success.
Eating pasta moving
Attala told that the festivities of his people in Rimini, people ate spaghetti in a cone ice cream as if it were. It mixed with pasta salad and that served as sustenance to visitors of musical festivals, promoted by the local council to attract tourists after the disaster of World War II, back in the fifties.
In the words of its owner, cone It has the perfect geometric shape to eat pasta and not to stain thanks to its rounded shape. The main advantage, assures, is that replaces the typical package for which is often used to serve pasta and rice, he tupper disposable plastic with which every so often you have to stop the march to eat.
With cone dough Emanuele restaurant Attala, he Spaghetti Incident (as the 5th and last album of the legendary rock formation Guns 'N' Roses), one can stroll through Central Park without stopping the march to enjoy your meal. Y there is no better marketing for a restaurant that make customers They are showing how taste their products.
The price of this cone ranges between six and twelve dollars as published the New York Times.
The secret (no) It is in pasta
Until now, the only way we knew was sitting eating spaghetti, on a plate or Tupperware and with a fork-and sometimes a spoon- for rolling dough. With the cone is different because its shape helps do the work that should play these covered, why easily wind the spaghetti with fork supported in this container with rounded walls. further, the cone acts as a handle and is leakproof.
The same chef who had the idea of exporting the original invention to the hospitality industry, I also tried to gnocchi Y penne, But it does not work. Spaghetti pasta are paid to the “portability”, as before and they did the pizza or ice cream.
The secret of Success also the idiosyncrasies of the American people, especially in the idea of time you have in New York, a precious and scarce commodity, that is pure gold.
Of course the chefs agree that a cone never imitate the texture, the aroma and flavor of good spaghetti served on a plate, but in a cultural melting pot as the New Yorker and a society where time flies and you can not stand five minutes to eat, This product has a lot of output. He will miss see when (and how) comes here.
Spanish restaurants that cater to the needs of its customers
Because these innovations not only happen in the Big Apple, There are also some cases very close like this restaurants Spaniards through change and innovation helped their businesses come out of the doldrums of the crisis.
The first is the case of restaurant “the Inkwell” In Malaga. There is no menu here, are the waiters who sing it to the room like an auction. pescaíto fried and other seafood spread in this modern beach bar with no letter.
The second is the case of restaurant "The piece Middle”. This Valencian Local has reinvented its business model and they cook the dish you want with the ingredients that diners themselves lead. For him reasonable price 4 euros, You can whisper them your recipes to fit you as you do at home.
Other cases around the world
We can also leave our borders for other “innovative and disruptive ways”, as the Restaurant Ziferblat in Russia. It is a local business model “pay per minute”, You pay for the time you're at the local. Food and drink are surprisingly free.
It pays for the time being; one hour out eight euros, two to fifteen, etc ... The truth is that what may seem like a bargain for some, others will not seem both, since scientific studies dictate that are fifteen minutes the stomach takes to give the signal to the brain to communicate is already satiated.
Another paradigmatic case is The dutch Bring your own, where you pay for the drinks and coffees are consumed, not for food, the need to bring your. Just take a seat and pay what you eat. Of course there is also kitchen who does not carry vaginar, but at least you do not lose customers who go to the place with their own food.
After seeing these examples it is clear that the restaurants reinventing its business model Y adapt your product and your service to the new needs of its customers, will have a competitive edge that will allow them to cope with more solvency of this complex market swings posed by new customer needs restaurants.