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Signor Essay

6828 words - 28 pages

IL RISTORANTE ETNICO
Indice della scheda
1. Definizione delle attivita e caratteristiche;
2. Il profilo specifico dell’imprenditore/trice;
3. Il mercato e la clientela;
4. I mezzi necessari per l’avvio dell’attivita (risorse umane, locali, investimenti materiali, fornitori e
stock);
5. Aspetti finanziari (giro d’affari, margini, liquidita, possibili finanziamenti);
6. Modalita d’ingresso nell’attivita (regole da rispettare, leggi, eventuali certificazioni, norme
europee, statuti);
7. Riferimenti (associazioni di categoria, saloni e fiere, fonti d’informazione).
1. Definizione delle attività e caratteristiche di un ristorante etnico
Il settore dei ristoranti etnici comprende una ...view middle of the document...

Il servizio che questi locali offrono non comprende solo il cibo: il modo in cui i piatti vengono
serviti, l’arredamento del locale, l’abbigliamento del personale, la musica e gli spettacoli a cui e
possibile assistere, sono tutti fattori, che oltre alla cucina tipica, caratterizzano in maniera specifica
il locale, diventandone punto di forza e di differenziazione.
Altri locali, soprattutto quelli arabi e cinesi, hanno puntato meno sull’aspetto folkloristico e piu sui
prezzi contenuti, il servizio veloce ed il take away, diventando spesso una valida alternativa alla
classica pizza italiana.
Il panorama della ristorazione etnica e dunque molto variegato e sebbene non sia completamente
assimilabile alla ristorazione italiana (per le materie prime utilizzate, per il personale occupato, per
le diverse abitudini alimentari) la normativa che regola i settori e la stessa.
PERCORSI INTEGRATI PER LA CREAZIONE D’IMPRESA – POR FSE
1
La nuova legislazione ha di fatto eliminato le tipologie A, B, C e D, in cui si dividevano i locali che
somministrano alimenti e bevande. Allo stato attuale, gli esercizi di somministrazione alimenti e
bevande sono costituiti da un'unica tipologia.
Nelle sezioni “Modalita di ingresso nell’attivita” e “il profilo dell’imprenditore/trice” del seguente
documento verranno presentati in dettaglio i requisiti e gli adempimenti per l’apertura di un
esercizio pubblico, previsti dalla legge.
2. Il profilo specifico dell'imprenditore/trice
Il profilo dell’imprenditore o dell’imprenditrice che intenda aprire un ristorante etnico, deve avere
alcune caratteristiche essenziali, che in parte sono uguali a quelle di chiunque voglia occuparsi nel
campo della ristorazione.
Per lavorare in un locale etnico e pero indispensabile conoscere molto bene la cucina, le tradizioni
gastronomiche, le abitudini alimentari e la cultura del paese di cui si vogliono servire i cibi: per
questo motivo l’imprenditore che intende avviare un locale etnico spesso proviene da quel paese, e
un immigrato o ha comunque legami forti con quel paese (per avervi vissuto o lavorato a lungo, per
essersi sposato con una persona di quel paese...). Da questo punto di vista i ristoranti etnici si
dividono in due tipi: quelli gestiti da imprenditori italiani che hanno fatto esperienza all’estero e
decidono di aprire un locale di cucina esotica una volta tornati in patria, e quelli gestiti da
imprenditori extracomunitari o comunque stranieri. Questo secondo tipo di imprese, e spesso legato
ai consumi degli immigrati e in Italia rappresenta la maggior parte.
Il ristorante etnico rappresenta quindi una buona possibilita di impiego per immigrati che vogliano
intraprendere un’attivita commerciale legata alla propria cultura, facendo della loro provenienza
etnica una risorsa professionale, o per appassionati di culture etniche, che, sapendo cucinare,
vogliano sfruttare le loro conoscenze culinarie per diffondere la conoscenza di altre cucine o per
...

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