AN ITALIAN RESTAURANT IS NOT ONLY WHAT YOU EAT
Fauseya Mohamed El Said, is the manager and administrator of Pulcinella, in Santa Cruz de Tenerife (Spain https://www.instagram.com/pulcinellatenerife_/) the third branch of a concept created by Domenico and Claudia Stranieri in Dubai https://pulcinelladubai.com/. Italian born Fauseya (mum from Sardinia, dad from Egypt), is an experienced Business Development Manager, crafting brands and culinary experiences with soul, strategy and identity. Pulcinella Tenerife, an Italian restaurant with strong Neapolitan influences, opened in a highly touristy location with a business model aiming at the local community with direct and spontaneous social communication.
Full interview in Melius newsletter here: https://www.linkedin.com/pulse/italian-restaurant-only-what-you-eat-people-tired-we-offer-scarpato-zma5f
“People remember how you make them feel. That’s why our goal is for every customer to feel at home, free to laugh, talk, share opinions and simply enjoy themselves”.
“We deeply care about is supporting the local Canary Islands market. We love the idea of combining the Italian soul of our cuisine with the territory that welcomes us”.
“Communication today is fundamental. We work a lot through social media, especially Instagram. But we don’t only communicate food — we communicate energy. People today are not only looking for beautiful dishes. They are looking for emotions, atmosphere and authenticity”.
“Many customers recognize us on the street. They now call me “Pulci Jefa” or “the redhead,” while our chef has become “Nonno Mario” for everyone. And that’s beautiful, it means people remember not only the restaurant, but also the human side behind it.
“When entering an Italian restaurant like Pulcinella Spanish customers mainly look for authenticity. They want to trust what they are eating. They want to feel that every dish is made with care, quality and honesty”.
“The future of Italian cuisine abroad is very positive. Italian cuisine continues to be one of the most loved in the world, and I believe it still has enormous potential for growth. People though are understanding the difference between a truly Italian restaurant and a restaurant that simply uses the label “Italian.
“Restaurateurs have an important responsibility: educating foreign customers. If we explain our dishes correctly, people understand and learn to appreciate them for what they truly are”.
“There is one aspect of the future of hospitality that genuinely worries me: the growing lack of professionalism. I would like to encourage anyone who truly has this passion not to lose it. Hospitality is not always easy, but when you do it with love, it gives something extraordinary back to you”.