Finding ourselves seated around a perfectly laid table represents much more than the response to a functional need such as eating.
It is in fact a true multi-sensory experience that each of us can enjoy individually or in a convivial manner.
Taking care of every single detail of the mise en place fully enhances customers’ experience in a fusion of emotions to be experienced through the five senses.
MISE EN PLACE LAB is the educational project in the restaurant industry focused on the dining room, created in collaboration with the cooking school promoted by chef Carlo Cracco, Villa Terzaghi, Beltrami and IMESA. With this project, we seek to pass on the value of Italian hospitality and style to future generations of Italian restaurants. The first lesson is to make guests’ experience memorable and enjoyable through a multi-sensory approach that accompanies diners in a love story made of details that open a portal to an almost whispered luxury.
Think for example about the sense of smell. During MISE EN PLACE LAB we tell the art of taking care of the fragrance expressed by fabrics, using, during the washing phase, eco-sustainable scented microcapsules as they are pollutant-free. This is a technology that can insert a specific fragrance into the fabric during the washing cycle and then slowly release it as the fabric physically comes into contact with diners during use.
Entering a restaurant room and perceiving at first glance a positive feeling resulting from a number of factors, such as, for example, the harmony of the colors of the tablecloths, the physicality of the texture of the fabrics, the scent of the natural essences used for washing, are all elements that create the same experience for which we will also feel in the future the pleasure of reliving it.
At Beltrami, we are pleased to be a part of such a meaningful project.
