TRATTORIA RESEARCH PROJECT
2TSA 2019
LYCÉE DES MÉTIERS DE L'HÔTELLERIE ET DU TOURISME D'OCCITANIE TOULOUSE
Our Concept
How does the historical background influence Renata’s concept?
Creating an italian vegetarian restaurant has always been a dream for the owner of this restaurant (Renata). The question is why did she choose pasta ? What does it represent for her ? Is there a link with her culture ? And finally what is the concept of Trattoria ?
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In Italian cuisine everything is considered to be user-friendly. It is all about being reunited around the same big plate of pasta. That is the main reason for the opening of this atypical restaurant. In the owner’s memories there were a lot of those meals. This tradition is something she wants to pass on to her daughters and more people if possible.
When she goes food shopping, it always begins with the main ingredient pasta and what meal she is going to cook with them. Which vegetables would be more interesting with this kind of sauce or herb ? It is truly a mind game of association but also something she absolutely loves to do. This represents an even bigger challenge when it has to be vegetarian or vegan.
However, having a meal surrounded by family or friends is always a pleasure. She wants her restaurant to reflect that, to share her point of view, her culture.
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Trattoria is a concept of a little Italian bistro with a welcoming service. The mood setting is important, for example waiters try to talk more with the customers trying to make a friendly place to go to. The restaurants dress code is professional but relaxed. We can find a real complicity between workers and clients.
The concept of Trattoria is taking your time to enjoy little treats in life, having a meal in a homely place and appreciating the presence of your loved ones. For the atmosphere to be like this there are few tricks, for example the tables must not be too far from each other to make clients want to talk between themselves. Attending to this restaurant, you will feel pleased to be greeted by joyful people and that is what Renata wants to create:
A little bubble of happiness where you can eat delicious food.
A new Italian concept
Every restaurant knows that if you want to constantly attract new clients, a project needs something special. Italy has clearly understood that as it offers unusual restaurants that break the traditional codes.
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Instead of eating with your knife and fork why not eat with your fingers in the II maggiolino in Milan. Why throw away leftovers when you can feed them to donkeys at the Ciabot restaurant in Rivanazzo. If these new restaurants present special concepts, you can also eat in unusual locations. Who wouldn't want to eat in a 1920s Chocolate Factory in Rome or in a surprise location in Ferrara where a table will pop up at any time at any place and clients are warned only an hour before. You basically don't know where you are going to eat.
Obviously one of the most important aspects of eating in a restaurant is the service. It can be famous for the waiters behaviour like in the Cencio la Parolaccia restaurant where waiters curse at their clients in Rome. But it can also be a special experience like eating at the Ciak si Mangia restaurant with deaf waitstaff, in Rome. If you get the chance to go to Italy and want to live an unforgettable experience, one of these restaurants should do the trick.
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It's this kind of restaurant that the Trèfle Rose wants to offer. They want their clients to experience a different service that helps them understand how these handicapped people work but also to enjoy their personalities. These kind of projects also help give examples to younger children going through the same thing.