Dissemination and establishment of the Greek cuisine and criteria for granting the respective quality label by the GNTO

Transcription

1 Dissemination and establishment of the Greek cuisine and criteria for granting the respective quality label by the GNTO Penelope mpilaki Head of the section of Tourist Investments and Information of Investors of GNTO - EOT Workshop *Local products & Gastronomy* 7-10 June, 2013, South Pelion, Greece 1

2 Supporting acts of the tourism business for the optimal use of the cultural resources Dissemination and establishment of Greek cuisine - Offering business support for acquiring GNTO certification program was planned by the GNTO with the support of the 3 rd CSF. The goal of the program was the reinforcement of the cultural resources in Greece. The program aimed at supporting business to disseminate and establish Greek traditional cuisine (national, local, and creative cuisine), with a final goal to establish Greek cuisine as an important and easily identifiable element of the Greek tourism product. Other objectives were the support of local businesses so that they could receive the GNOT certification as well as the dissemination of the Greek quality label, offering a competitive advantage to certified companies. 2

3 Financing Budgeting plan 70% of the program budget was financed by the European Union via the European Social Structural Fund and the remaining 30% was financed by the Greek Public Funds The indicative budget was 10 m euros Budget cutoff points of the proposed investment were: Lower limit euros. Upper limit euros 3

4 Categories of businesses having the right to participate in the program In order to participate in the program, a firm should: Have a catering area (and a relevant license), where Greek Cuisine products are served Have a functional and working preparation room Have positive Earnings Before Taxes and depreciation during the last 3 years (2002, 2003, 2004). Belong to the following categories of business Restaurants, functioning as taverns, fish-taverns, ouzo-taverns and steakhouses Hotels and Campings, offering dining facilities Conference centres, ski resorts etc, offering dining facilities Cruise-boats and short-sea shipping companies, offering dining facilities. 4

5 Food Safety and Hygiene Rules Participating companies should: respect food safety and hygiene rules, according to the European and National Legislation, and be controlled by the National Authorities. apply certified food safety systems put a special poster, where the hygiene rules are written, in public display in the food preparation area Offer training on food safety to the owner or the manager of the business in collaboration with Authorities. Offer training on food safety to the employees working in the food preparation area, with the use of the instruction book on hygiene rules edited by the Public Authorities. 5

6 Eligible Actions Besides with the GNTO certification for the Greek Cuisine, the following actions are covered: Accessibility facilities for people with Special Needs, like access ramps, water cooler, reception desk, door facilities, lift facilities, WC, telephone and special signs. The eligible actions in each proposal can be grouped in the following categories: 6

7 Categories of Eligible Actions A. Investments in fixed capital Formation and modernization of internal spaces (food preparation and storage, catering spaces, hygienic facilities, display cases, etc Formation and modernization of open-air catering spaces Modernization replacement of mobile equipment of main, auxiliary and open-air catering spaces of the enterprise Computerisation of the various functions of the company (software hardware), setting up of a site on the internet. 7

8 Categories of Eligible Actions Investment in soft infrastructure Development, application and qualification of quality control systems. For example, the adoption of HACCP system, as well as relevant Greek certifications, like ΕΛΟΤ 1416 for the safety of food and ΕΛΟΤ 1801 for the human safety and health in workplace. Actions for publicity: Promotion in the press and the electronic press Menus: Design, printing, of menus 8

9 Catalogues, Menus, Publicity The expenditures in this category include the design costs to produce and print lists of dishes according to the terms and conditions set out in the Ministerial Decision on granting quality labels EOT Greek Cuisine. Specifically, the company will be supported for publishing directories, which will include a brief description of the traditional dishes offered, their origins, the basic materials used and / or the method of preparation and the correct translation of the above in at least one foreign language. Also this category includes spending for publicity. The expenditure on promotion and publicity in any case can not exceed the amount of 5,000 euros. 9

10 Group of criteria for the evaluation and selection of companies Evaluation of business performance over the last 3 years, regarding the trends of the company as regards: sales profit margin employment trends of the business during the last 3 years 10

11 Completion of Project Necessary condition for the support and repayment is the aquiring of the Special Label of Greek Cuisine by GNTO. The project is considered complete when the business has received the Quality Label of the Greek Cuisine has completed the investment and has paid the suppliers 11

12 Financing The grant of approved proposals amounted to 50% of its overall budget proposal. Public funding came from EU and national funds The proprietor was obliged to pay the remaining 50% of the total eligible and approved budget proposal, as private participation. Private contributions may be partially covered by own contribution and partly by bank loan 12

13 Special Label for Greek Cuisine GNTO has been established as an agent of the State (in collaboration with the federation of the catering business) to control the quality of services offered in dining with administration of the Special Quality Label of Greek Cuisine. (Law 2741/ ) The granting of the Special Quality Label for Greek Cuisine for catering businesses supported by the above program is mandatory. Outside the supported program, the administration of the special Label is optional, and regards as many catering companies wish and meet the criteria. 13

14 Special Label for Greek Cuisine The Special Label for Quality Greek Cuisine is administered to catering and leisure businesses at the request of the operator and is valid for three (3) years. The programs of subsidies began in 2005 and divided into A and B circle. The label was administered to approximately 750 companies (500 in A and 250 in the B circle) many of which - after continuous updates of the Labelkeep it up today. This Label certifies that the company offers from excellent to satisfactory level dishes of Greek cuisine and corresponding level of service. The rating is as follows: A = excellent, B = very good, C = good, D = satisfactory 14

15 Auditing Criteria The criteria against which the candidate restaurants are checked to get the quality Label are divided into two categories a) Mandatory and b) Rated. A. Mandatory criteria The mandatory criteria are the minimum requirements for receiving the quality Label. Mandatory criteria are not rated. These criteria are a total of fourteen (14). The evaluation is done with answer YES / NO, where YES means that the restaurant sufficiently satisfy the test criterion while NOT means the test criterion is not met. Failure of the restaurant even with one of the above mandatory criteria creates grounds for rejecting the business. 15

16 A brief description of each criterion Α/Α Description Τιμές Κ.1 Perfect cleanliness of outdoor spaces Examined: Floors (slabs, cement, gravel), equipment (lighting, pergolas, awnings), parking areas etc Κ.2 Perfect cleanliness of the preparation site and the equipment. Examined: Benches, kitchenware, sanitary corners, cutting boards, tools, grills, ovens, dishes, floors, tiles, ceilings, hoods, storage, warehouses etc. Κ.3 Perfect cleanliness of the lobby Examined: Floor, walls, ceiling, furniture, fixtures 16

17 A brief description of each criterion Κ.4 Perfect cleanliness in hygienic spaces Examined: Clean, maintained adequate infrastructure, equipment and consumables (paper, dryers, deodorant, soap, disinfectant) Κ.5 EFET guides, compliance to standards and food safety, staff training in hygienic conditions Examined : Education regarding the specifications of the operator or National Foods Auditing Agency (EFET) of the owner and staff, keeping food safety standards 17

18 Σύντομη περιγραφή για το κάθε κριτήριο Κ6 Healthy rules by staff Examined : If staff observe rules of hygiene and food safety Κ7 Offer only good quality olive oil Examined : Use only good quality olive oil on cooked (if the recipe and tradition incorporates the use of) and virgin olive oil for salads, Κ8 Use of Greek feta - local cheese Examined : Use only Greek feta or at least offer a local cheese of good quality. Types of imitations are excluded. 18

19 A brief description of each criterion Κ9 Use of Greek potato Examined : Greek fried potatoes, fried in olive oil. Offer of pre-fried potatoes is prohibited. Κ10 Offer of appetizer Examined : The cover charge shall include: olives, and / or olive-paste, and / or local appetizer. Butter is available upon request. Κ11 Offer of Greek Salad Examined: Offering fresh Greek salad with top quality virgin olive oil. 19

20 A brief description of each criterion Κ12 Offering Greek coffee Examined if prepared on a fire or coals and not steamed. Recommended serving the traditional way, Κ13 Quality equipment Examined : The Integrity, quality and maintenance of restaurant equipment (tables, chairs, tablecloths, plates, cups, spoons, knives, forks etc.). The use of plastic tablecloths, plastic plates and cheap plastic seats is not allowed Κ14 Integrity of facilities and equipment Examined: Quality, adequacy and maintenance of facilities and equipment of the company 20

21 B. Rated Criteria The-rated criteria are qualified and defined by the Panhellenic Federation of Restaurants and Related Trades (ΠΟΕΣΕ) They are a total of ten (10) 21

22 A brief description of each criterion Κ 15 Quality building materials, decoration materials and furnishing Examined: Proper maintenance tilt-frames Α 10 Β 7 Γ 5 Δ 3 Ε 1 (doors windows, frames, partitions) Κ 16 Quality of catering area (Comfort of room) Examined: a spacious room service. Proper operation of heating, cooling and ventilation. Purity of the atmosphere, existence of cloakrooms etc. 22

23 A brief description of each criterion K.17. List of dishes (Descriptions specialties) Examine: The existence of traditional Greek dishes on the list, the analytical reference of preparation materials (not the recipe), The Originality of the list. Existence of foreign language list K.18. Wine list Examine: The detailed description and indication of the origin of the offered wines. Existence of foreign language list K.19. Special dishes (menu) Examined: Adequate offer of traditional Greek dishes. The technique of preparation (temperature-imagination-original dishes), The presentation and the serving. 23

24 A brief description of each criterion K.20. Special dishes (additional assessment) Additional assessment will have those firms that systematically use Greek local products such as: Examined: Meats, cheeses, vegetables, fruits, olive oil, butter, other raw materials. K.21 Offer of good quality bread Examine: Offer of good fresh bread both weekdays and weekends. At least one variety of "black" bread K.22 Offer good bread (Additional evaluation) Additional assessment for the firms that prepare themselves good quality bread or handmade Greek pies 24

25 A brief description of each criterion K.23. Offering local bottled wine and wines from the rest of Greece Examined: a) The knowledge of the owner and staff on the specificity of each wine its origin and harvest. b) The storage space and proper maintenance of wines. K.24. Overall quality and authenticity of the products, as well as services offered Examined: The overall quality and authenticity of product offering Greek cuisine (Local / Greek products, local / Greek wines) and services (quality, service, speed, behavior). 25

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27 Greek cuisine and criteria for granting the respective quality label by the GNTO Thank you for your attention Penelope mpilaki Head of the section of Tourist Investments and Information of Investors of GNTO - EOT 27