Qualitaly_106

AUG. SEP. 2018 IV I will answer starting from an apparently boring phrase: breakfast is never overlooked. We started from this assumption in formulating our proposal Breakfirst, a personalised breakfast for every hotel that really wants to increase its perception of value and quality on every customer, turning the breakfast into a recognisable and unforgettable brand. What is it all about? We provide our customers with a pantry, which we have called Jam. my, with very hitting graphics, which allows to reduce the environmental impact by eliminating single serving jams used in hospitality facilities with a consequent lower production of waste. We also give a few figures... We have 4000 square meters of warehouse, of which 800 square meters exclusive for the storage of frozen goods and positive temperature. We have 7,000 items in assortment of quality products (fresh, preserved and frozen, ready meals, beverages, and accessories for food and dining rooms and items for cleaning and hygiene of environments). We have 500 suppliers distributed throughout Italy and abroad with whom we maintain direct and constant contact. 50 staff work with us and we have 13 lorries qualified to transport also goods at negative and positive temperatures with logistical coverage of the cities and provinces of Padua, Venice, Vicenza, Verona. You also work in Venice. How important is logistical capabilities to be effective with your customers? We have 5 boats for boat service in the city of Venice, also qualified to transport goods at negative and positive temperatures. It is certainly not easy to work in the Lagoon, but we have the presumption to know how to do it very well... What does it mean for you to be a Cic member? We believe in the Cooperative and in the great strength of Cic brand products. Our customers are very satisfied with the quality offered and this allows us to retain the stores we serve and expand our business. We are sure that this is only the beginning, so we look forward to ‘savouring’ all that we are going to build together with the Cooperative in the immediate future! AT PAGE 14 CLOSE UP No show, an economic damage not to be underestimated Despite the - undeniable - help that can come from technology the “human touch” and what it does for hospitality should not be overlooked. But that implies commitment and additional work By Anna Muzio Always damaging. Because when the restaurant is full and the person who has booked does not show up, the loss to the restaurant is often great. There are no Italian studies on the impact of no-shows on the turnover of restaurants. But ResDiary research speaks of a total annual loss for British restaurants of up to 16 billion pounds (18 billion euros) with a no-show share ranging from 5% to 15% depending on the restaurant (from 4 to 12.5 billion euros therefore here). According to some restaurateurs interviewed this year by The Guardian, the ease of booking online pushes customers to multiple bookings, and then deciding at the last minute (while “forgetting” to cancel). Some restaurateurs have gone to counterattack, going so far as to “denounce” on social media customers who did not show up. There are those who make a “black list” of “under special surveillance” to be solicited once again. And a “black list” of repeat offenders of the “book and do not show up” for which to find a free table will be practically impossible. BEWARE OF THE TOURIST The no-shows hit the restaurants with medium-high receipts worse, which have more difficulty to fill with the walk-in, i.e. someone who enters without reservation. There is a lot of talk about this in the post-Brexit UK, which is experiencing a severe crisis in eating-out due to a fall in customers and rising ingredient prices, and where hundreds of restaurants have closed. Some are planning to add a £5 (5.6 euro) fee to each reservation to avoid the scourge of multiple bookings. This is much used, our restaurateurs tell us, by foreigners: “so much so that they know that they will not return, they book from the hotel and do not appear. Now when they book us through the concierge we also ask the customer’s number” says Pietro Caroli of Trippa. In Anglo-Saxon countries, Tock is making headway, an app that offers fixed-price menus to be paid at the time of booking, like a concert ticket. A possibility for prime evenings like New Year’s Eve or March 8, or for large group bookings, where a no- show would result in greater damage. And there are those who do not take bookings, relying only on the walk-in. NOW THE CREDIT CARD In reality, something is also happening here too. For example, since April 2017, thanks to an agreement between Fipe and TheFork, a credit card booking service dedicated to haute cuisine has been launched. “Currently it has been adopted by a few dozen restaurants,” explains Almir Ambeskovic, Regional Manager Italy, the Netherlands, Sweden and Denmark of TheFork, “on average in case of a no-show 50 euros will be charged. As for the average cost charged, if we consider a sample restaurant on all bookings made from July 2017 to July 2018 a total of 19 no- shows were applied for an amount of about 1000 euros of withdrawals.” A WORD TO RESTAURATEURS Whatsapp is the human factor: Trippa MAGAZINE