Striking: Women and dresses are a fascinating subject. Fascinating because dress behavior wonderfully celebrates the stark differences between men and women.

Striking women and dresses are a fascinating topic. Fascinating because the blatant differences between men and women are wonderfully celebrated in clothing behavior. Or do you know a man, i.e. an advertiser, who puts on such a tight outfit that he can hardly get out of it? Hardly. You can even sell a woman a top that has previously been put through the paper shredder - and she will feel sexy and fashion-conscious. Miss Sixty certainly doesn't seem to make a dissatisfied impression. Why the pants are still whole, however, is unclear - but maybe that's the appeal of this deux-pièce. It's time for fall to arrive and for us to wrap ourselves in a little more cloth.
Chandra Kurt [email protected]
Column

Anything is possibleby Carmelo Buffoli
The recipe for an advertising cake is very simple: take three TV commercials and mix them with a bit of direct marketing. Too thick! Fine, then pick out one commercial and add a radio spot instead. Hm - still too bland? In this case, add a pinch of marketing - for strategic taste. Finally, add a touch of PR to flavor the whole thing. Before baking, however, the recipe changes at least ten more times, all at the same price. That's often what people want.
Can you actually get brown bread mixed with a quarter of wholemeal cornbread in the substance of an airy puff pastry for the same price as a normal butter croissant in a bakery? Hardly. But as we are not bakers, but advertisers, this is not a problem at all. That's how it works in this industry. Nobody really wants to admit that extra requests and constant changes to plans involve a lot of effort - at least not the paying customers. After all, advertisers are creative, and there are no limits to creativity. Anything is possible. Revise the whole thing again? Of course! Of course, all further changes are also included in the price.
How long will it be before such unusual wishes are also expressed in other sectors? Will they be fulfilled there? Nobody would think of answering this question in the affirmative, it would simply be impossible. But why should it be possible in advertising?
[email protected] Carmelo Buffoli is the owner of Buffoli und Partner, Zurich.
Business Lynx

What a pain to be a hungry guest here Experiment I: There are people who go to eat in a fine restaurant because they find its cuisine particularly good, unusual or otherwise intoxicating. Experimental set-up II: There are fine people who go to a restaurant because they like the interior design, appreciate the modern artists on the walls, the polished silverware and the smiling waiters. They don't have to care about the food or the price. The main thing is to sit there over lunch, be seen, look back, whisper, mumble.
Chez Donati" in Basel is just such a restaurant. It is beautifully furnished, exudes a touch of the world on the banks of the Rhine, is almost sinfully expensive and, above all, one thing: it is bad.
The caveat follows immediately, but this only applies to the kitchen. So let's follow test arrangement I, because the author of these lines is not educated enough for test arrangement II, buys his clothes either at a second-hand store or at H&M, does not have a stock portfolio and certainly has no sense of status.
Insalata di rucola con Parmigiano (19.50): You can't go wrong here, so no complaints either. Ravioli di ricotta e spinaci al burro fuso e salvia. (20.-): The dough too thick, the filling meaningless because unseasoned and almost non-existent, finally: too small a portion. Pappardelle con funghi porcini freschi (40.-): The pasta was lukewarm, the porcini mushrooms a small stray heap on the plate. Served with plenty of flavor, but no sauce. Nodino di vitello al rosmarino with risotto (48.-): The veal cutlet slightly tough, the risotto an impertinence, i.e. also edible for toothless eaters - or in other words: mush. The Ile flottante (now the price no longer matters): A giant thing of egg white overloaded with caramelized sugar. The Gâteau St. Honoré: a crème so unremarkable in taste, the choux pastry cakes anything but crispy - ah, Signore Mora, better come to the "Piccoli", also for the tourte.
Experimental set-up II will be found in the "Donati" again and again. Experimental set-up I avoids such restaurants from now on (the colleagues from Al dente are right!) and is annoyed: such a beautiful restaurant really deserves better cuisine.
Too few wines by the glass. The service: cordial - the only praiseworthy thing. Closed on Mondays.
Carlo Bernasconi [email protected]
Chez DonatiSt. Johanns-Vorstadt 48
4056 Basel
Tel. 061 322 09 19
Fax 061 322 09 81
Evaluation

Food .......................2
Drinks ..................2
Operation ................4
Business factor ........4
5=top, 4=very good, 3=o.k., 2=naja, 1=flop