A Region at the Head of the Table

Percentage of restaurants (%)
20
15
10
5
0
The seating
Quality is in small numbers
15 25 35 45 55 65 75 85 95 105 115 125 135 145 155
Seating Capacity
The restaurants are limited in size. On
average, they seat 50. Only 2 restaurants
profess to seating more than 100; over
80% seat less than 70. It seems clear that
in order to offer customers the best, in
terms of attention and quality, it simply
isn’t possible to cater to large numbers.
The dining rooms
The intimacy of the rooms
Almost 40% of the restaurants have 2
separate dining rooms. Over 25% have at
least 3.
The kitchen service
The staff
30% of the restaurants have a permanent
kitchen staff of 4 persons. On average, 4.19
persons are present in the kitchen, a figure
that reveals an increase with respect to the
average of the sample surveyed in 2002, in
which the results came to 3.5 employees.
The wait service
In the dining rooms, an average of 3.35
persons of various capabilities and skills are
present, ripened through devoted studies or
many years of experience in the field. Here,
too, the average has risen with respect to the
2.91 that was the result of the previous
survey. This reinforcement of service in
terms of permanent personnel (keeping in
mind occasional and seasonal help as well) is
a sign of a new boost to the quality on offer,
and of employment potential in the field.
The professional skills
75% of restaurants boast waiters who
speak at least two foreign languages and,
in over 60% of cases, there is a sommelier
to help guide and advise customers in their
choice of wines to go with their selection
from the menu; one in two restaurants has
a maitre.
80
70
Percentage of restaurants (%)
35
30
25
20
15
10
5
0
1 2 3 4 5 6 7 8 9 10 11 12
Kitchen – Staff members
Percentage of restaurants (%)
60
50
40
30
20
10
0
Maitre d’hôtel
Sommelier
Waiters
Professions
Other
9