After a week of testing, the solidarity restaurant Parma by Chef Marc starts operating at full capacity Friday.
This is the first and only facility in the country that offers the same product – a menu of noonday for two very different types of customers: those with financial resources and, therefore, can pay with money, and people no purchasing power, who contribute their time and involvement in the work of the restaurant.
It is a project driven by expenses 29 organizations that form the Local Association d’Entitats per la Inclusió (ALEI) of Terrassa, in collaboration with the municipality and with funding from the TV3 Marathon Foundation by Marató per la Pobre.
- Located at the headquarters of the Minions of Terrassa, La Trobada is a project to address the new poverty, a new reality formed by people who have lost their job recently.
- In its public presentation the delegate alderman of Social Services City of Terrassa, Antoni Salvadó, said that “the new poverty is a new citizen profile, enormous and it moves away from historical clients of social services.”
- The manager of Parma by Chef Marc explained that “the aim of the initiative is to escape the classical welfare, try to search community dynamics and self-esteem of people who have no financial resources.” Moreover, Casas has made clear that “is not intended to be a soup kitchen but a restaurant open to all.”
- The restaurant expects to serve an average of 70 daily menus: half for regular customers and the other for volunteers from the Social Services of Terrassa, Càritas or entities ALEI.
- The latter will eat at La Trobada for three months, in exchange for work in cleaning tasks in the kitchen or serving tables, but gradually their involvement will change and will be referred to other social programs and projects ALEI based on their aptitudes.
Previously they did some interviews to know them better and place where more can fit. Salvadó Antoni said: “The goal is to find the potential of people beyond their problems and economic concerns.”
The budget for the first year of La Trobada is 176,000 euros: 95.700 come from the TV3 Marathon Foundation; 30,000 Terrassa City Council; 13,500 CARITAS and other conventional customers.
The Bad Restaurants
Police closed a restaurant in the town of Onitsha, in Nigeria, after they were discovered in two human heads wrapped in cellophane. The establishment had been serving the human flesh, as published by the newspaper The Independent.
The agents have arrested 11 people and have seized four firearms, including two rifles, ammunition, and several mobile phones. Human flesh was apparently sold as an expensive specialty restaurant, and the authorities claim that roasted human head was even on the menu. Quoting local newspaper Osun Defender, The Independent echoes the testimony makes one of the local customers.
This says she was surprised how expensive it had taken meat he had eaten. “I did not know it was human, ” he adds. The man shown scared that something might have passed: “What is becoming this country people Can you imagine selling human flesh as food’m beginning to fear the people of this part of the world?”.
Working in the Dining Room
Taste perception of a menu is more active, and the feeling of satiety is greater when the consumer eats at a restaurant rather than in the dining room of work, and when served with metal cutlery instead of plastic.
This follows a study by researchers China group of the Polytechnic University of Valencia (UPV) and the University of Arkansas (USA), recently published in the journal Food Quality and Preference.
The researcher at the UPV and one of the authors of the study, Purificación García Segovia, told EFE that to reach this conclusion conducted different sensory tests with a total of 184 volunteers from the University of Arkansas in two different environments, a room tastings, and restaurant.
They also used three different types of dishes in each case: plastic; domestic, with crystal glass, metal cutlery, and cloth mat; and “gourmet” with a linen tablecloth and larger dishes and finest ceramic.
Feelings of consumers in these contexts and analyze how it changes their perception of food and the quality and size of the portions in each of the two scenarios.
The researchers also examined the time spent by each diner to finish the dish and found that in realistic environments the time spent by the consumer increases.
“What surprised us is that, as a hypothesis, we expected that in tests in the tasting room, the presentation” gourmet ” was much better valued than the other two, in terms more palatable and that to consume the entire portion, “Garcia said.
However, the results were just the opposite: in the cabins of the tasting room the perception of satisfaction occurred when the food was served directly in the plastic tray.
Looking for similar results, in the end, the researchers found that consumer behavior also depends on the right or wrong combination of environments.
The customer seems incongruous to have a context tasting room or sitting work a kind “gourmet” presentation, and that. It is related to the poor results obtained in this combination of environments, face the fact that it is more consistent to have a plastic plate and covered with plastic in a workplace or laboratory.
“From this, we deduce that the proper selection of environments, compatible with the presentation of the dishes, will also be a success factor in consumer perception,” said Garcia.
The study, according to the researcher, shows that a particular presentation of the table or printing plates can improve the diner takes the menu served. For example, “in a local typical Spanish food, a table designed with motifs of the country can generate more motivation and better feeling in the consumer who consumes the menu.”