Catering in Milan, the importance of take-out containers during the second wave (EXCLUSIVE)

It is Ilario, owner of the 'GREEN BISTRO' on Via Albricci, who sighs behind the mask: ''We work, or rather, we used to work with offices. Here there are big companies with three or four hundred employees, now in the offices there are five or six people to cover the essential tasks, we are not working or even surviving, but we still continue to give a service, we stay open for this, not to fail in our commitment to the few who go to work every day." Opened in 2016, business was booming for the Milan eatery thanks to seasonal menus, quality products, and a good turn out of regular customers. Now the hope is that they won't have to make a drastic decision at the end of this bloody 2020.

Similar situation at 'TIJUANA CAFE' 2.0' on Via Massarini, a highly regarded restaurant of Mexican cuisine repurposed with a contemporary twist, whose 'boss' Max is worried, to say the least: "Since March this year, with the first lockdown, the noontime has disappeared, we are only open in the evening starting at 6 p.m. and only on Thursday through Sunday, we have to do this to keep costs down, but even so we can hold on for a little longer, both economically and psychologically." During the second wave of the Coronavirus pandemic, Max and his people did not change the Mexican menu or the burger assortment; they introduced a 'family' list and delivery service, currently intended for the neighborhood but with plans to gradually extend it to the entire city.

Jerry of the 'FIORDIPONTI BAKERY & CAFE' on Monte Nero Avenue is also lucid in his analysis: "Our venue is organized to stay open from 7:30 a.m. continuously until midnight. The day is marked by three basic appointments: breakfast, lunch and aperitif to which is added the takeaway especially of our famous flatbreads and pies. Now only takeout is left and greatly reduced by the closure of so many offices." Open since 2012 and soon known and appreciated, not only in the neighborhood, for the quality of the proposal of Ligurian cuisine and specialties, the restaurant was also a popular meeting point: "Better to change business," is the bitter remark of the owner.

Better is the situation at the 'PIEDRA DEL SOL' on Via Cornalia: "Before we were open for both noon and evening and always closed very late after midnight, now we are only open from 7 to 10 p.m. and, of course only for take-out, but we try to go on and not complain," says owner Giovanni. Milan's first Mexican restaurant in 1988, the courage of what was then a new idea, together with the quality of the products, the variety of the menu and the attention to people has paid off for them with a loyal clientele. In addition to the takeaway, home deliveries also work great, for which the Milanese restaurant relies on three companies, as well as a personal organization, with free service and a 5 euro surcharge for the entire hinterland: "We have not wanted to tweak the prices to the public, we always pay the same attention to the quality of the product and service, separating the hot from the cold and having given up leaving on the menu all those dishes that could have suffered from their fragrance in the transportation time." Demonstrating how experience and mastery of the craft can become crucial in overcoming the most difficult times.

Different, but not entirely dissimilar, is the situation at the historic 'PASTICCERIA CUCCHI' in Corso Genova, Federica says: "Considering the situation, it's going pretty well. We've had to limit our opening hours a bit, but breakfasts and appetizers, although take-out, are doing very well. We suffer a definite drop in lunchtime because of so many closures and smart working. We have reduced the range of savory offerings a bit and something in fresh pastries. Producing less has somewhat higher costs for us, but we have not adjusted our prices to the public." Their flagship products, such as tart and panettone, thanks in part to Christmas just around the corner, are not contracting, in Milan as in the hinterland, in Italy and abroad. Here is a case where the mix of historicity - the foundation dates back to 1936 - high product quality - strictly artisanal - packaging and image care reward even, or perhaps it would be better to say especially, in the times of the virus.

Speaking of packaging, a thought arises spontaneously about take-out containers and their role at a time in history when they have become the absolute protagonists for the presentation of food and beverages. This could therefore be a good opportunity to favor paper, wood, pulp and the other biodegradable materials; however, venue managers are facing plummeting sales, which is why the choice often falls to the container with the lowest cost. If we were to face more pandemic waves, the disposal of polluting containers would become a worldwide problem; therefore, ideally, we would use this opportunity for an environmentally friendly turnaround.

We thank the venue owners for their willingness to help. Interviews by Monica Palla.