QUALITALY

APR. MAY 2018

owner of the company - through a

process of digitisation that begins

with the entry of batches of meat,

all production processes (boning,

portioning, packaging), up to

shipment.

This whole digitisation process

has taken place thanks to the

competence of Marco, the youngest

and most technological of the

Tuscan family. Following its entry

into Cooperativa Italiana Catering,

which took place about 20 years

ago, Salsocarni’s product portfolio

has grown considerably due to the

inclusion of many food products:

cans, oils, fresh and aged cheeses,

cream, cured meats typical of the

area such as Parma ham, Felino

salami, culatello di Zibello DOP,

to which are added frozen fish and

vegetables adding up to over 1700

products. “At our headquarters

there are large offices and 2 plants

- points out Carolina Toscani - one

used for meat (which has been in

possession of the EEC stamp for

export since 1994), the other used

for frozen food and all QUALITALY

brand foods. The latter are giving us

a lot of satisfaction because they are

now recognised by chefs as good

quality products and with a great

price.

Our typical customer is the trattoria,

the typical restaurant, which has

however reinterpreted tradition in

a modern way making it lighter (for

example the condiments), plating it

with more care, perhaps changing

the way the food is cooked. We also

have a large number of delicatessens

and pizzerias and, of course, we

serve hotels in Salsomaggiore

Terme. Our city is located halfway

between Parma and Piacenza, so

we reach these two provinces daily

but we also go to Cremona and

beyond. In addition to the historical

Irish and Austrian meat suppliers

with whom we have had relations

for more than thirty years, we have

contacts with a great many suppliers

selected by the valid collaborators

of Cooperativa Italiana Catering,

from whom we ask wholesome

products (not necessarily organic),

because I believe that this is the one

that the market requires the most.

Very important for us is our entry

into CIC, which has allowed us to

access markets around the world,

especially for the purchase of fish,

making us very competitive against

our rivals.”

AT PAGE 14

THE BOTTOM LINE

A contract just for us

For the first time and after long

negotiations, an agreement

has been signed that takes into

account the specificities and

nodes of the sector. Aiming for

greater productivity, flexibility and

competitiveness

By Anna Muzio

A new national employment contract,

independent and for the first time

specifically dedicated to away from

home: that is the one signed for

workers of the Catering and Public

Establishments by representatives

of the Italian Federation of Catering

Establishments, Angem, Legacoop

Produzione e Servizi, and Filcams

CGIL, Fisascat CISL and Uiltucs UIL.

We asked Silvio Moretti, Director of

the Trade Union, Social Security and

Training Area of Fipe, to outline the

main new developments.

WORKING HOURS

A modulation system called ‘multi

periodical’ has been defined.

Companies can use flexible working

hours up to a 48-hour week for

a maximum period of 20 weeks,

with an equal reduction in as many

periods. “For example, if I work 48

hours for 20 weeks, my performance

will increase to 32 hours for

another 20 weeks. This allows for

better organisation of workforce

management and cost savings,

because the hour of overtime that

before would have been taken at the

hour is now taken at the 49th

hour. In short, we are adopting a

48-hour scheme with an average

wage”.

FLEXIBLE CONTRACTUAL FORMS

The previous contract of 2010 could

not implement the new regulations

on the employment market deriving

from the Fornero laws, the Letta

Legislative Decree and the Jobs

Act. Some institutions have been

improved.

Apprenticeships enable young

people to experiment on the

job. Companies that do not have

employees can hire up to three,

reducing labour costs because the

apprentice is paid slightly less than

the qualified staff. On average, the

apprenticeship lasts three years but

for particular qualifications such

as a chef and pastry chef can be

up to four. Today, around 80% of

apprentices are validated. “It has

always been a very important tool

in the sector, which in previous

years had fallen a little with the

subsidised loans given to companies

by the Renzi government from 2015

to 2018, which have allowed hiring

with fixed-term contracts more

favourable than an apprenticeship.

Term contracts “often seen as a

form of precariousness in our

sector represent a physiological

need, think of seaside or mountain

resorts. They allow the worker to

gain experience in the sector and

then repeat it, because the worker

who is employed on a fixed-term

contract the following year, if he

wants to repeat the experience,

can express interest and has a

right of first refusal. The 8-hour

part-time weekends concentrated

on the weekend alone are used by

student workers who combine work

experience with study.

SENIORITY STEPS

Once with a three-year frequency

they were increased to four years,

excluding the step currently being

accrued. In addition, the amount of

the steps will no longer affect the

calculation of the fourteenth month

and severance pay. In the first case,

it is a structural rule, in the second

it is a rule linked to the duration of

this contract and will be discussed

again at the end of it.

MAGAZINE