RoDyMan, the pizza maker robot between Neapolitan and tech cuisine.


The ingredients of this incredible story are three: Naples, pizza and robotics. Ingredients that are  well blended, have created RoDyMan, the first robot-pizza maker.

It all started in the Prisma Lab, a laboratory of robotics at the Federico II University of Naples. Here is a team of engineers led by prof. Bruno Siciliano orders a pizza and has an intuition: to build a robot able to handle elastic, malleable objects. Like the pizza dough our engineers were snapping.

And beyond the pizza RoDyMan, a.k.a. “The robot pizza maker”, represents a real evolutionary stage in robotics. And not only  that because its fluid movements abandon the traditional rigidity of the robots, but also because its ability could be exploited in many other manual professions, even in healthcare (think of futuristic robot-surgeons).

With an army of RoDyMan  can definitively take the place of human workers? The professor. Siciliano assures that  RoDyMan does not intend to replace man as much as to support him in certain activities. Not even meat-and-bone pizza makers, at present, seem to be particularly worried by RoDyMan, in fact they doubt that a sequence of robotic movements, triggered by algorithms, can replace the art of human pizza makers, born instead of emotion. And from that passion that seems to flow in their veins like the magma of Vesuvius. “You will not believe it but every pizza has a soul” says Gino Sorbillo, the best known pizza maker of Naples “a soul that changes from dough to dough”. And, for the moment, the queues that are miles away from its premises as well as the 150,000 employees in the catering sector hope  for Sorbillo and his fellow chefs.

However, the age-old art of pizza seems to have been handed down to RoDyMan, whose movements are modeled on those of the pizza maker Enzo Coccia, another veteran of the sector. Sensors have been applied to the chef to transmit every movement on a screen called an avatar. From this screen, which acts as a “mind” for RoDyMan, the robot stores them. And, as foreseen by prof. Sicilian, this year the robot pizza maker will have nothing to envy to his “colleagues” in the flesh, so much so that he can show off his skills at the Pizza Festival in May 2018. There, under the eyes of disbelieving visitors , will cook pizzas without skipping any preparation phase, starting from the dough and cooking.

However, how much did RoDyMan costs? The professor. Siciliano does not hide  a cost of hundreds of thousands of euros, which however has been rewarded with a loan of two million that has allowed the Prisma Lab of the University Federico II of Naples to recruit doctoral scholarship holders from universities all over the world. A beautiful trend reversal compared to Italian graduates who go abroad, which fills the prof. Sicilian and the Neapolitan university.

RoDyMan, the pizza maker robot between Neapolitan and tech cuisine. ultima modifica: 2018-03-22T20:06:42+00:00 da rexhina prifti

Buy quality fish for restaurants: risks, precautions and news.

Buying quality fish: the dangers of anisakis.

Buying quality fish for a restaurant owner, if we want, is even more important than a final consumer.

Whether you decide to buy it fresh or already frozen, it must be wholesome first and do not put your client’s health at risk. It is essential that the fish you keep in stock is not contaminated with anisakis. The latter is a nematode worm that has as “habitat” fish such as cod, sardines, tuna, hake, salmon, but also molluscs such as cuttlefish, octopus and squid. The damage of this parasite to the health of the client are many, even is coming to the removal of portions of the affected intestine.

Tragic inconveniences  can however be avoided with the right precautions. To eliminate the anisakis from the fish it is good to freeze the fish in its warehouse at temperatures of -15 ° C for 96 hours, -20 ° C for 60, -30 ° C for 12, -40 ° C for 9. With this simple measure you will protect two subjects:

1.your client from the damage to health mentioned above
2.your restaurant with predictable image damage and legal problems

Buying quality fish: legal risks.

And it is precisely on the legal risks of not having quality fish that we will focus in this part of the article.

When a customer, just a few hours from the meal, feels bad and unfortunately ends up in hospital, the complaint will in fact be unavoidable. The responsibilities of the restaurateur are divided into:

1.contractual: that the customer can demonstrate from the order placed and / or from the receipt paid
2.non-contractual: which instead consist of the post-admission medical report following an intoxication.

Moreover, the spoiled fish is in all respects a defective product, so the customer will be entitled to compensation when:

1.will have tried, by analysis, that the fish is a defective product that in fact has  attacked his health
2.will have demonstrated through his lawyer the causal link between the nature of the fish consumed and the food poisoning suffered
3.always through a lawyer will have sanctioned the nature and the amount to be obtained as compensation

But there’s more: a ruling by the Cassation of Milan in July this year, reported on the “Sole 24 Ore”, has even condemned for fraud in commerce a Milanese restaurateur guilty of not having indicated on the menu that the fish was not fresh but bought already frozen. On this last issue, however, the legislation is still a little uncertain, which calls for a dialogue between the Associations of Restaurateurs, Eurofishmarket and the institutions.

Buying quality fish: information labels.

Another very important and underestimated step to check the quality of the fish is to check the label. It must in fact trace in detail all the “iter” of treatments that the fish has followed from the waters of origin in which it was fished up to your warehouse.

And it was precisely the traceability of fish the hot topic of Slow Fish 2017. The fair, helded in Genoa, has   announced a new initiative: of information labels. Without more symbols incomprehensible to consumers, they will have to trace in detail all the “history” of the fish product from the origin to the final destination (whether it is the supermarket or the warehouse of a restaurant). Obviously the labels will be equally detailed  on the production.

Buy quality fish for restaurants: risks, precautions and news. ultima modifica: 2017-12-03T18:57:47+00:00 da rexhina prifti

The dishes with algae: the latest trend in restaurants

Properties of algae.

The 2017 has to store many new features for the gastronomic scene, not least the dishes with algae. It seems that, at long distance from the Japanese chefs, even our Italian chefs have discovered how edible are the  algaes  . And not only: they are real “reservoirs” of nutritive principles such as iron, magnesium, vitamin B12, iodine, calcium and potassium.

 

The algae are also rich in fibers, which makes them in fact the “scavengers” of the intestine. Equally “hygienic” is in their function of antioxidants: they clean up the body from free radicals. In fact, if they are not reabsorbed, the immune system weakens and even favors the onset of cancer.

 

But the properties of this variety of maritime plants do not end here. In fact, the algae are already known to be purifying and not to pollute (the risks of intoxication for those who eat algae therefore tend to zero).

 

Types of algae and in which dishes we place  them.

But algae, as well as healthy, can also be tasty. So let’s see what they are and where to use them as ingredients:

 

nori: a black, sticky seaweed, which is right for you if you have a Japanese restaurant. In fact, with nori algae you can give life to maki sushi. But if yours is a common European restaurant, do not panic: it will still give added value to your fish broths. This algae also marries perfectly in basmati rice, better if in addition to soybeans and pumpkin seeds

 

spirulina: blue seaweed from the waters of Mexico. His unusual color should not make you suspicious: spirulina is an ingredient in many Italian recipes including tagliatelle and fusilli. But this alga with beneficial properties and antioxidants also peeks into biscuits, coconut water, smoothies, and nibbles with spinach

 

kombu: this Japanese algae, in addition to the already known benefits of algae, has to be alkalizing and therefore to regulate the body’s pH. It can also be used on two gastronomic fronts: the Japanese and the vegan ones. In the first the kumbu seaweed is an ingredient in the azuki soup, in the second is the stuffing of vegan ravioli. Still on the vegan front it is very popular in vegan burgers.

 

wakame: is a very popular alga in vegan cuisine, where it is widely used. It can be tasted in all states: raw, cooked, crumbled after a baking, as an ingredient in a vegetable cream. In fact, it makes a good impression in the cream of celery, in arancini, as a condiment for fish sticks, and in the sauce of roveja and mushrooms.

 

kelp: particular signs of this alga: brown, smelling of the sea, active support of body processes such as diuresis and reabsorption of water retention. The kelp alga is also the active ingredient of numerous nutritional supplements for its beneficial properties on metabolism. When it is dried it is very used in vegan salads. It is also the added value of soups and pasta and beans (which enhances the flavor)

 

 

The dishes with algae: the latest trend in restaurants ultima modifica: 2017-11-24T18:23:49+00:00 da rexhina prifti

How to choose the right place to open a restaurant

One of the most important steps in opening each new activity is to choose the right place to open a restaurant. The next step in the process is to decide whether to rent a space or purchase it.

 

Depending on where the commercial space is located, you can not have any other options besides renting or leasing. And if this is the first time, renting is not so bad in choosing the right place to open a restaurant – at least you will not find yourself with a huge mortgage to pay if things do not go well.

In any case, there are several factors to consider when choosing a space to rent open for a restaurant, including the physical location and space available, the duration of the lease, and the available funds.

What comes first, the restaurant or the space?

There are some catering concepts to keep in mind, and space is built around those concepts. This is the case, for example, of restaurant chains such as Ca’puccino or Rossopomodoro.

 

They are built from scratch, all with the same specific structures or graphics. In this way, there is consistency between multiple locations, and the strengthening of the company’s corporate brand. Other restaurants are created on existing spaces – their peculiar characteristics are optimized and tailored to have an enviable position. Think of your favorite restaurant in the center. Probably the building with its spaces was already there, even before the restaurant. The owners of the restaurant therefore had to work with the current dimensions, construction silos, etc … Since most people are not possessing enough money to build a new restaurant from scratch or to become part of a large chain, most part end with using option two – that is, restructuring an existing space.

 

How to rent a restaurant

So, once you find the perfect space, the temptation to sign on the dotted line is strong, to get going.

 

In reality it is not a good idea to accelerate events. First of all, you have to check if the space can be used as a restaurant, for example if you are allowed to sell liquor in it. In some cities, there are still prohibitionist laws in force that limit the portion of alcohol altogether or if a restaurant is located at some distance from a school or church. Once it is established that the space allows the opening of catering activities, it is necessary to evaluate whether it is able to host a real restaurant.

 

It’s big enough? Go to the historic center of any big city and you will see some small restaurants crammed into spaces just a little bigger than a corridor. Thus, having a larger space is not always better. However, if your project requires a minimum of 100 seats, and the space allows you to have only 25 seats, at that point you will have to try to speed up the service offered. And then there is the question of who will pay for the renovations. Will the landlord pay for the installation of a cold room? Or the new anti-slip flooring in the kitchen? Or will you be responsible for the full amount? Always consider all these concerns before signing a lease with confidence.

 

How can you afford it?

The most important factor for choosing the right place to open a restaurant is your budget. If you find a prime location in an old town, it is likely that the rent will be higher than a less desirable location, like a mall parking lot. Just like buying a home, you need to be aware of your money available. Consider also how long the lease will be in place. A five-year lease is quite common in the business world. However, if the restaurant closes after a year or two, you will still be responsible for paying the rent for the next three years. If a potential landlord is not willing to negotiate a shorter lease, act with the utmost caution, and move on to the next space

How to choose the right place to open a restaurant ultima modifica: 2015-10-21T19:33:29+00:00 da rexhina prifti

How to choose the best beer glasses for your restaurant.

Considering the fact that beer is the most popular alcoholic beverage in the world and the third most popular drink behind water and tea, there’s no need to wonder why you need to know how to choose beer glasses.

There are various types to choose from beer glasses, with various shapes and sizes ranging from beer boots, mugs and cups, to more sophisticated styles like Pilsner glasses. Many bars serve beer from a tap or glass bottles. Beer glasses have been specially designed to make the beer experience more enjoyable. The main types are glasses, mugs, and a whole series of sampler glasses, ideal for serving beer or simply a cup  of beer so that a guest can get a taste before ordering a whole glass.

Glass beer is essential in many bars, especially sports bars, neighborhood bars or “dive” bars, and bars that are known for their selection of brands. Beer is rarely served in a plastic cup, unless you happen to be visiting a fraternity. Beer is often served in a glass of beer or pub, about 16 ounces (almost half a liter). Some are designed to hold a little less than that amount, but usually no more than this.

 

The beer glasses are strategically shaped to allow the carbonated liquid to breathe, but also to create a suitable head, they pick up the aroma of hop and barley appropriately, and have a professional and tasty appearance at the same time. Beer mugs offer a more full-bodied appearance, with thicker glass edges and often greater capacity than beer glasses. They are often stored in a glass or freezer chiller in order to offer customers the frozen beer they crave. The sampling beer glasses provide the bar with the  way to serve small cups  of different beers for customers undecided about what to order, or to serve a selection of many beers, a common choice of micro breweries and specialty pubs.

 

All these considerations should always be kept in mind when you go to choose the beer glasses you will have in your bar or restaurant.

How to choose the best beer glasses for your restaurant. ultima modifica: 2015-10-05T18:46:55+00:00 da rexhina prifti

How to clean the pizza oven correctly

Cleaning the pizza oven properly allows you to have better and healthier pizzas.

If you do not want your pizzas and trousers to have a newspaper flavor of the day before, or an oven that consumes too much, you should use the right precautions to clean the pizza oven.

 

What you need to do the cleaning:

Gloves
Apron
Polishing agent for non-toxic stainless steel
Brush / spatula for cleaning the pizza oven
Towels
Hand brush and dustpan


Cleaning a Pizza Oven

As all pizza chefs know, you need to clean the pizza oven every day. This task is quite simple: just remove any residues or debris under the oven doors with a small broom or a brush.

But you should also perform a complete weekly cleaning, especially for stone countertops. In this way your pizzas will not have any unwanted taste and the performance of your oven will be good.

 

Method:

1.First of all, you will have to leave the oven to  be cooled. Never attempt to use our cleaning solutions on a hot surface. This prevents severe burns.
2.Wear gloves and apron.
3.To clean the outside part  of the oven, take a rag and dab on it a little ‘stainless steel detergent. This cleaner will help remove any heat or fading halo. To give the oven a great shine, put some polish for steel or, if you want to use a solution based on organic olive oil on a cloth and rub a bit ‘on those opaque spots of your oven.
4.Use the scraper on ashes, soot and other debris on your cooking stones and use the wire brush on the opposite side to remove any stubborn residues. When you have finished this operation, collect the debris with the brush and dustpan.
5.It is important to never use water or other liquids to clean the surface of the stone. If the stone cooktop absorbs the liquid, it could also break when exposed to the high heat of the oven.

Cleaning an Oven with Conveyor Belt

The ovens offer a great efficiency. However, cleaning them can involve some routine work. As a pizza oven, you will surely want to ensure that your oven is as clean as possible, to preserve the quality of your pizzas. Tape ovens have a lot of components, which means there are more places for crumbs, melted cheese and other pizza debris to get lost.

Method:

1.Disconnect the oven. This work is hard enough without the threat of getting a shock.
2.Remove the conveyor belt. We recommend that you consult the operating manual of your oven to understand how to do it correctly. When the tape has been removed, spray nontoxic cleaner for ovens on the tape and let it stand for twenty minutes.
3.While the cleaning product acts on the surface of the belt, open the doors of the wood oven and remove the large rectangular pieces of metal that are above and below the conveyor belt. Usually you will only have to focus on cleaning the lower pliers as they usually become the dirtiest due to the cheese drains, crumbs and pizza ingredients. We recommend cleaning the first tongs once or twice a year.
4.When all the pliers are removed, always spray them with some oven cleaning product and allow them to take effect for twenty minutes.
5.While the product acts on the conveyor belt and the pliers, go ahead and vacuum up the remaining debris present inside the oven.
6.Once the inside is clean, you can act on the outside of the oven with the enamel for stainless steel or olive oil. Also, do not forget to clean the windows and doors of your oven as they also attract a lot of pizza material.
7.Take your wire brush and clean the conveyor belt and pliers, once the twenty minutes have been expired. When they reach the desired cleaning, rinse them thoroughly and leave them out to dry, then re-install inside the pliers , in their place inside the oven.
8.Now that the oven has been put back together, be sure to clean the control box grille with a wire brush. Never use a liquid detergent; You certainly do not want to short-circuit the electrical components of the pizza oven.

Clean the pizza oven with emptying drawer

There are the counter ovens. If you have one, you can clean it in the same way as their older brothers, but on a much smaller scale. Many of these ovens have removable crumb trays that make the  cleaning  of the pizza oven even easier.

 

Proper care and maintenance can extend the life of pizza ovens. Although it may seem like a horrible chore, taking your time to clean the pizza oven every week and every day will prevent you from having  shell out a new oven on an annual basis. Moreover, it will give your pizzas a great taste, even after multiple uses.

 

How to clean the pizza oven correctly ultima modifica: 2015-10-02T19:30:04+00:00 da rexhina prifti

Buy a restaurant or open one of your own?

With the economic decreasing, more and more displaced workers are changing their career and going into business for themselves, including opening their own restaurant. However, even before the recession, a mass of restaurants tends to come and go within the first three years of opening. A restaurant sometimes closes shop, and  other times it will change hands, with new owners who can keep the name, menu and the current concept or  to change everything.

There are pros and cons for buying an existing restaurant or taking over a previous restaurant space. If you are considering opening your own restaurant or buying an existing restaurant, consider the following:

 

The pros of buying an existing restaurant

It’s a turnkey operation, more or less. While you can choose to make some changes to the menu or overall restaurant design, an existing restaurant is fine. In theory it has shown that this is a profitable business. You dont  need to worry about what kind of equipment you have,

You should buy, or design an effective dining room. It’s all done for you. Depending on the final price, buying an existing restaurant can be much less expensive than starting a new restaurant from scratch.

 

The bank or owner (or whoever owns the equipment) may be more willing to cut a deal of their inventory, as well as fill the space with a tenant, leaving room for negotiation. But before signing anything, ask yourself this important question:

 

Why does this restaurant have to go out of business?

Was it is the place? Service? The food? A combination of all three? If you are dealing directly with previous owners, they may not be entirely honest about why they chose to close. Nobody wants to admit their business is a failure and they need to get off this   sinking ship.

 

Once you decide to rent a previous restaurant space or buy an existing restaurant, do your job.

 

Part of your business plan should be a detailed budget, which describes how much cash you need to make to cover all overheads. If you are planning important changes, how are they going to cost? These must be accounted  in the first start-up capital.

Buy a restaurant or open one of your own? ultima modifica: 2015-09-25T19:24:55+00:00 da rexhina prifti

How to contain the costs of the menu: 3 solutions.

It is estimated that the catering sector makes 6,000,000,000 euros in turnover, yet for every dollar earned, more than half is spent on labor, supplies and repairs. So, it’s no surprise that restaurants are not known for their profit margins and breadth. Keeping an eye on menu costs can translate into significant savings over time for any restaurant. By carefully monitoring the costs of food, portion sizes and kitchen waste you can save money.

The cost of food refers to how much a restaurant pays for it, before any additional costs of preparing and serving are added to the final price. For example, a single egg can cost five cents, but this does not mean that a restaurant can sell an egg for five cents. OR

double its cost and sell it for 10 cents. In order to make a profit the cost of that egg needs above not only its cost of food, but also the costs of preparation. All of these costs must be covered through every sales restaurant, which is why cost of food is so important. Some items, like eggs and potatoes, have great food costs; they cost very little for purchase and can be sold for a much higher price. Others, like meat or fresh fish, are much more expensive.

 

The general rule is that the food cost should not exceed 30% of the menu price

 

Keep portion sizes under control

Another area that restaurants can save money is through portion control. Making sure that every meal served has a consistent size. Using uniform plates with dimensions for each menu item can also help the parts stay consistent. If you are opening a new restaurant, creating a cooking manual with details on menu portions will help the staff.

 

Minimize Kitchen waste

Each ingredient in a restaurant kitchen should be used in at least two or three menu items. For example if you offer a California burger with fresh avocado, you should incorporate avocado into other dishes on the menu. Otherwise, you risk a case of avocado.

How to contain the costs of the menu: 3 solutions. ultima modifica: 2015-08-05T19:00:23+00:00 da rexhina prifti

The best 4 Italian restaurant chains in America

Italian cuisine in America: where to find it in big cities.

The best Italian restaurant chains in America is good that they know each other: they are the few places where you can really eat good Italian food. The others, often, are imitations or strange mixtures of the kitchen of the boot and American cuisine. It comes out as bizarre as chicken parmigiana (parmigiana chicken) or spaghetti with meatballs (spaghetti with meatballs) instead of the expensive meat sauce.

This culinary melting pot can undoubtedly also give interesting and entertaining results, as well as often having its own story. For example, some dishes were born when Italian migrants had to readjust their recipes to the ingredients available on the new continent. Others, however, are real experiments, dishes revisited in a fusion key. But where to eat, then, of authentic Italian food?

 

New York, 200 Fifth Avenue: Eataly New York

Not only of authentic Italian cuisine, but also with regional distinguishing debts. To characterize Eataly is the genuineness of the food, the selection and the freshness of the ingredients and, indeed, the respect of the regionalisms. So the oil is Pugliese, the Parmigiano Reggiano, the Genoese pesto, the Gragnano pasta and so on; accompanies, obviously, a careful selection of wines. The chain stems from an idea by Oscar Farinetti and you can find it also in some Italian cities. Among other good reasons to choose it, there is also the possibility to make purchases in the restaurant: many of the products on the menu are also sold in a special room. Eat Mediterranean food in the Big Apple? It can be. From Eataly!

 

Washington, 2029 P Street NW: Obelisk

Another city, another restaurant. In Washington we find Obelisk, a very famous restaurant that has been open since 1987. The menu is wide and appetizing, and draws on many traditional Italian cooking ingredients, even the most unusual: from grilled chicory to zucchini fritters to more traditional ravioli with sauce or roasted pig. A menu not only varied but also in continuous “updating”: every day of tasty and new proposals.

Coronado, California, 932 Orange Avenue: Spring Restaurant

At Primavera Ristorante excellence is fresh fish: seafood, squid, scampi and more, which you can enjoy either by ordering them from the menu for your meals, or in the “appetizers” version for an alternative happy hour. Beyond that, the recipes that characterize the best and traditional Italian cuisine, accompanied by good wine. And, since we find in the heart of California, not only Italian but also Californian wines!

 

Las Vegas, 3500 Las Vegas Boulevard: The Las Vegas Mill

Among the best Italian restaurant chains in America could not miss this. The Las Vegas Mill can also be found in New York, but if you are in the city of follies do not forget to visit. Nothing on the menu could make you suspect you are in America rather than in the peninsula: everything is strictly Italian, from appetizers, first courses, and main courses. If you are looking for a place in Vegas where you can eat a caprese salad (even if in a refined restaurant rather than in a trattoria), the Mulino is right for you.

 

The best 4 Italian restaurant chains in America ultima modifica: 2015-07-30T18:33:28+00:00 da rexhina prifti

How to improve a restaurant’s customer service.

Here are four simple steps for great customer service.

 

  1. Your Restaurant Staff

 

The first step for great customer service is your restaurant staff. A well-trained front of the house staff will keep customers happy and get them back for more. Good waiters are among the best talent in circulation. They are friendly, but not annoying.

 

Your staff (Staff) must be honest, trustworthy and able to work as a team.

 

  1. customer complaints

 

The next step is one of the most important because it will help you deal with customer complaints. Things are destined to go bad once in a while, food is burned, orders are forgotten in the middle of a tip of dinner. No matter the reason for the complaint, the important thing is to try to please the customer. You should recognize that yes, there was a problem, but it is not what you should expect from your restaurant

  1. show their appreciation towards customers

 

Actions speak louder than words, and this is certainly true for customer appreciation. There are countless ways to show your customers how much you appreciate your business. For example, pay attention to the staff, especially from the owner or manager who will only make you feel pampered and special just to go to customers to ask how the evening is going.

  1. Be Responsible

 

Responsibly serving liquor is probably the most important way to show customers that you value them. After all, you do not want to see a patron who has had too much to drink and wants to get behind the wheel of a car. So if you are going to serve alcohol in your new restaurant, you must be familiar with all the laws of the liquor state. The laws of liquor vary from state to state, in most cases, if a person is involved in an accident while being drunk, as the owner of the establishment that served them, can be held responsible.

 

How to improve a restaurant’s customer service. ultima modifica: 2015-07-15T19:47:05+00:00 da rexhina prifti