71 / 84
APR. MAY 2018
III
daily service within the territory and,
last but not least, with a balanced
price and one suitable to the products
offered.
HOW IS FORMASAL ORGANISED?
THE COMPANY STRUCTURE,
THE WAREHOUSE AND THE
HEADQUARTERS, THE STAFF...
Our headquarters is located on an
area of approximately 7,000 square
metres of which 5,000 are entirely
open to our customers in the cash and
carry. This requires a considerable
organisational effort, but also
guarantees high visibility and offers an
important service to all those who use
it regularly.
In terms of staff, we have 60
employees, many of whom have
been working at Formasal for years
and who guarantee customers good
professional support. First in Italy,
we have a room dedicated to tasting,
in which courses are often held for
operators in the sector.
AND HOW ARE THE SALES AND
DELIVERIES ORGANISED?
In addition to our cash and carry
service, we have 22 representatives
who cover the provinces in which we
operate. The management of orders
is fully automated, while delivery is
guaranteed within 24 hours thanks
to the use of 18 vehicles, all owned
with drivers who are direct employees
of the company. This fleet, totally
renewed in the last year, provides for
the double temperature management
guaranteeing the maintenance of
the cold chain (especially for frozen
products) with the highest quality
standards.
WHAT IS YOUR MAIN OBJECTIVE
FOR THE FUTURE?
We are counting on increasing our
penetration of the territory. We believe
that we still have significant growth
margins by using our strengths - the
daily delivery service and a very broad
range of products.
FINALLY, HOW DO YOU SEE
THE ASSOCIATION WITH
COOPERATIVA ITALIANA
CATERING?
Formasal is one of the 14 founding
companies of Cooperativa Italiana
Catering and today with great pride
claims the foresight of those who,
with tenacity, believed in a project
whose implementation has required
years of commitment and sense of
responsibility, growing together
with a group of independent
entrepreneurs, but supportive of
each other with which we are proud
to be colleagues. This spirit has
created today the most important
and cohesive purchasing group in
the Horeca world in Italy, which
gives us the possibility to be
competitive with all national and
international competitors of any
size. Being part of Cic means being
able to buy at the best and have at
your disposal hundreds of highly
selected and recognised brand
products
For the Horeca world, to compare
every day with 34 other companies
specialised in the sector in search of
innovative solutions, but above all
to feel strong in a very competitive
world like ours, managing to
guarantee customers supplies
without fear of rivals.
AT PAGE 12
Qi Soci
More than just meat
A wholesale meat supplier at
the beginning. Now a 360° food
distributor. Salsocarni Srl is
one of the flagships among CIC
members
By Maria Elena Dipace
Founded in 1981, Salsocarni Srl is a
historic company in Salsomaggiore
Terme: “We are at the fourth
generation - explains Carolina
Toscani, who manages the company
together with her brothers Andrea
and Marco - It all began with
our great-grandfather Riccardo
who, at the beginning of the last
century, opened a butcher’s shop in
Salsomaggiore, a town that at that
time was already very popular with
tourists because of the spas. The
excellent quality of the ingredients
led him to obtain in 1914 the gold
medal at the International Labour
Exhibition in Milan in 1914 (we
keep the picture at the company).
Afterwards, grandfather Italo had
the reputation of being a great
connoisseur of the heifer meat, he
knew how to weigh them only by
seeing them in the stable; finally,
his son Corrado (our father), despite
a good football past in Venice,
Piacenza and even in Milan, founded
Salsocarni Srl in 1981.”
Thanks to a flexible structure and
a fast and efficient delivery service,
Salsocarni Srl is able to guarantee
chefs all types of cuts of meat, even
in small quantities, ready to be
cooked and served.
“We have deliberately preserved
a craft approach to working
- continues Carolina Toscani -
transferring to wholesale and
catering the basic concepts of
traditional butchering. My brother
Andrea, a profound connoisseur of
meat, has always taken into account
the rigorous parameters to offer a
product of superior quality, namely:
the origin of the animals, their sex
and degree of fat. These are the most
important criteria that guide our
assessments.” On the other hand,
consumers are increasingly attentive
to the quality of what they eat, so
it is important for a food retailer
to be able to meet the demands of
a complex and demanding market.
“We guarantee a precise traceability
of the entire chain - insists the