{"id":53201,"date":"2020-06-19T11:22:51","date_gmt":"2020-06-19T09:22:51","guid":{"rendered":"https:\/\/www.santpol.edu.es\/los-principales-retos-en-el-servicio-de-sala-en-la-etapa-post-covid-19\/"},"modified":"2023-05-19T09:48:24","modified_gmt":"2023-05-19T07:48:24","slug":"principals-reptes-servei-de-sala-etapa-post-covid-19","status":"publish","type":"post","link":"https:\/\/www.santpol.edu.es\/ca\/blog\/principals-reptes-servei-de-sala-etapa-post-covid-19\/","title":{"rendered":"Els principals reptes en el servei de sala en l’etapa post Covid-19"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]Com seguir mantenint l’excel\u00b7l\u00e8ncia en el servei de sala en l’etapa post Covid-19? Aquest ha estat el punt de partida del webinar organitzat per l’EUHT StPOL en qu\u00e8 han participat Josep Roca, cap de sala i sommelier d’El Celler de Can Roca; Pere Monje, director del restaurant Via Veneto de Barcelona; juntament amb Jordi Sala, responsable del Departament de Sala i docent de l’EUHT StPOL i Eva Canaleta, directora acad\u00e8mica de centre. Un di\u00e0leg sobre els canvis a aplicar en el servei de sala derivats de la nova realitat imposada per la Covid-19 i sobre els principals reptes als quals s’enfronta aquesta \u00e0rea.<\/strong>[\/vc_column_text][vc_separator][vc_column_text]<\/p>\n

La naturalitat com a norma<\/strong><\/h2>\n

Via Veneto<\/a>, restaurant barcelon\u00ed amb una estrella Michelin i tres Sols Repsol, va reobrir les seves portes el passat 8 de juny, encara que pr\u00e8viament durant la Covid-19 va iniciar el servei de take away i delivery.<\/em> L’objectiu en aquesta nova etapa i reobertura \u00e9s, segons Pere Monje, director de Via Veneto, “donar seguretat als clients” i incorporar les noves mesures i protocols “des de la naturalitat”.<\/strong><\/p>\n

“El client no ha de percebre que no estem c\u00f2modes portant m\u00e0scareta, per exemple, ha de ser una cosa natural”. I aquesta naturalitat<\/strong> \u00e9s la base a partir de la qual s’han incorporat altres mesures a la sala com un major distanciament entre les taules, noves maneres d’aproximar-se el client o tenir la carta en codi QR, per exemple.[\/vc_column_text][vc_column_text]<\/p>\n

Un servei de sala amb m\u00e9s insinuaci\u00f3 que evid\u00e8ncia<\/strong><\/h2>\n

El Celler de Can Roca (Girona), amb tres estrelles Michelin, reobrir\u00e0 les portes en breu amb alguns canvis: “El Celler quan torni ser\u00e0 diferent” apuntava Josep Roca, cap de sala i sommelier del restaurant.<\/p>\n

Uns canvis que tamb\u00e9 afectaran el servei de sala: “Haurem de fer m\u00e9s insinuaci\u00f3 que evid\u00e8ncies, aquesta cultura del ritual japon\u00e8s s’acostar\u00e0 molt m\u00e9s a El Celler de Can Roca”, explicava Josep Roca.<\/p>\n

Les mascaretes simbolitzen ara una “nova normalitat”, reconeix Josep Roca, i aix\u00f2 far\u00e0 que “la ret\u00f2rica potser haur\u00e0 de modular-se de manera diferent”. La insinuaci\u00f3 i la nova dramat\u00fargia guanyaran pes en el servei de sala<\/strong> ja que el somriure, ara amagat darrere de mascaretes, “tamb\u00e9 est\u00e0 en la mirada, en els silencis i en els gestos”, apuntava.[\/vc_column_text][vc_column_text]<\/p>\n

Els principals reptes en el servei de sala<\/strong><\/h2>\n

“La revoluci\u00f3 de la cuina ha existit, va fer un gran canvi a partir de 1994 amb Ferran Adri\u00e0; per\u00f2 la revoluci\u00f3 emocional i sensible avui est\u00e0 a la sala<\/strong>“, sentencia Josep Roca. I apunta que, en aquesta nova realitat, des del servei de sala s’haur\u00e0 d’aprofundir en m\u00faltiples camps com la intel\u00b7lig\u00e8ncia emocional, intel\u00b7lig\u00e8ncia artificial, biologia, psicologia, fisiologia, filosofia, antropologia, sociologia, neuroci\u00e8ncia, f\u00edsica, ret\u00f2rica i la dramat\u00fargia. I innovar.<\/strong><\/p>\n

Pere Monje identifica com a principals reptes<\/strong> en un restaurant dos elements que segons ell s\u00f3n “her\u00e8ncia de la Covid-19”. D’una banda, no oblidar mai la import\u00e0ncia de la gesti\u00f3:<\/strong> “la intu\u00efci\u00f3 ja no \u00e9s suficient”, exposa. I de l’altra, reivindica l’agilitat<\/strong> com a valor a incorporar en qualsevol empresa: “Avui dia hem de ser \u00e0gils, reaccionar”.[\/vc_column_text][vc_column_text]Recupera el webinar AQU\u00cd<\/a><\/strong>[\/vc_column_text][vc_video link=”https:\/\/www.youtube.com\/watch?time_continue=1424&v=49DtQwpX_Ds” el_width=”90″ align=”center”][vc_btn title=”Veure tots els webinars” align=”center” link=”url:https%3A%2F%2Fsantpol.edu.es%2Fwebinars%2F||target:%20_blank|”][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_column_text]Com seguir mantenint l’excel\u00b7l\u00e8ncia en el servei de sala en l’etapa post Covid-19? 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