Qualitaly_106

MAGAZINE 2 billion and growing (worldwide it is worth € 83 billion, source: Agi). A new market looking for the right balance between suppliers, restaurants and delivery staff. If on one hand food delivery can be an opportunity, on the other hand it implies a small surcharge that pays off for the work of those who deliver: the riders. According to estimates by the DeBenedetti Foundation, 10,000 drivers or delivery personnel work in the gig economy (on-demand work). But since the last Adoc survey, 57% of members said they were willing to pay more for food delivery to protect the rights of the delivery personnel; 65% of those questioned order once a month. On orders, pizza alone is worth 43%, Italian food beats Chinese (26%) and Japanese (21%). But let’s see what the positions of some leaders in the sector are. SILVIO MORETTI, DIRECTOR OF TRADE UNION SERVICES FIPE CONFCOMMERCIO “The costs of the delivery service to the customer’s home cannot be passed on to restaurateurs, but must be redistributed throughout the supply chain. At the moment - June 2018 - we are discussing proposals, the government is sovereign but the bargaining must be resolved through specific legislation, or delegated to collective agreements. Otherwise we would risk laws with different agreements, which could generate economic disadvantages: think, for example, of a regional law in Emilia and another in Lazio (Ed. the regions that are already taking the first steps). On riders, companies, restaurateurs and users are in line with the judges, who have expressed themselves for a relationship of a non-subordinate nature. After all, it was a very topical subject as early as 10 years ago when we were talking about pizza runners, even there the law tends to consider them self-employed. Then from here we can derive particular protections, as there are for Co.Co.Co. or the casual workers - insurance and sickness benefit - is a reality. Everything has to be assessed with a specific legal configuration, in addition to welfare.” Finally: “The sector is growing, responding to changes in lifestyles. It is a component of the broader theme of the post-crisis food sector. DELIVEROO From 4 points of sale in Italy to 17, and by the end of the year even more. According to the company: “The peculiarity of Deliveroo is that it has offered guarantees, raised the insurance limits, provided for compensation for temporary inactivity, in addition to the usual forms of protection in case of serious accidents or death and damage to third parties. The Deliveroo riders are self-employed, for two reasons: “1) they choose when and how much to work, with no obligation until the minute prior to log-on; 2) they can deliver on multiple platforms (multi- contract).” Matteo Sarzana, General Manager of Deliveroo Italy has released some numbers to Ansa: over 2,000 riders: “50% are students, 1 out of 3 workers. On average they work 10 hours per week for € 120, 90% are male, 77,6% Italian and 74% under 30”. Until February 2018 the contracts were on a time-basis, now they are on delivery, a formula that - according to the company - allows higher earnings: € 4 net, a guarantee of € 1.5 even for deliveries not made. The 2017-2018 two-year period has been one of strong growth, with end-customers increasing by 120%”. Orders have grown 18 times in the last 12-18 months, the company has entered into a partnership with McDonald’s (including Florence, Milan, Rome). Estimates that partner restaurateurs will reach 4,500 by the end of the year, today there are 3,000 and is specialising in the Delivery-Only Kitchen service “no table” restaurants with the project Edition. ALEXANDER LAZZARONI CEO DOMINO’S PIZZA “Home delivery is a key to success for the future: 1) when we open