Qualitaly_109

FEB. MAR. 2019 IV traditionalist 27%) or special dough (24%), the thin crust is considered irresistible for 42%, while 12% prefers the thick crist, provided that the dough is well leavened. But where is the pizza eaten? 42% say they eat it at the restaurant, while 36% use the method of a “packed lunch pizza”, that is, a “packed lunch” consisting of pizza slices, that can be eaten cold or warmed in the microwave. 39%, however, prefer to call the pizzeria and have a home delivery, while 12% chose the take-away. AT PAGE 10 Qi Partners Focusing on customer satisfaction For 35 years Spe.Al has insisted upon service and reliability to win over the HORECA operators in the provinces of Bergamo, Milan, Lecco, Como and Monza and Brianza By Chiara Bandini Declared goal: to ensure customer satisfaction by focusing on service and reliability. This is the pole star that for almost 35 years has guided the activity of Spe.Al, a well-known name in the distribution of food and non-food products in the provinces of Bergamo, Milan, Lecco, Como and Monza and Brianza. Founded in 1985 as a small workshop for the production and packaging of foodstuffs, the company paid attention to the needs of those who choose it as the cornerstone of their success. And it is precisely from this perspective that over time has given the customer “what he wants, when he wants it.” A goal made possible first of all thanks to a careful selection of products and a breathless search for first choice merchandise. But not only that. Spe. Al also owes much to the human factor: the staff, competent and helpful, have in fact contributed in a decisive way to its growth. The outline of the company’s activity and its development ideas are summarised by the co-owner and managing director, Francesco Roncalli. How would you describe your range? We can count on a wide range of products which includes frozen foods (fish, meat, vegetables, cakes), fresh (whole fish, fish fillets, meat), smoked, cold cuts, cheese, canned food. Not to mention the catering supplies which is accompanied by the kitchen equipment rental. We deal in products of the highest quality, by selecting carefully not only ingredients but also the origin and type of each single product. Also ensuring the best storage in our warehouses. In particular, what are your flagship products? Of course, a central role in Spe. Al’s activity is played by fresh fish, a category that our company has been dealing with since 1990. And that, in recent years, despite the catering industry sector crisis, has seen an increase in sales, relying primarily on three main areas: daily deliveries, product quality, and strong know-how in the sector. In addition, we can rely on the Qualitaly and Table Viva brand product lines: pasta, rice, oil, vinegar, tomato pulp, sauces, spices, products for pizza and much more. A mix that - thanks to the affordable price combined with the highest standards of quality and hygiene, and to the guarantee of origin - has succeeded in capturing the preferences of our customers. The proposal of Spe.Al is not limited, however, to the food sector alone ... Exactly. Our range includes also contains non-food products: ranging from disposable crockery to detergents and food packaging, such as pizza, film and aluminium boxes. Who are your main clients? We are heavily involved in the horeca channel: the most important part of the turnover is in fact achieved thanks to restaurants and pizzerias, which are flanked by hotels and recreational associations. However, it is also worth mentioning the large distribution, where for many years now we have been supplying the food departments. How is the sales and delivery service organized? On the commercial front, we employ a team of exclusive agents addition to professionals within the company. Regarding the distribution service, we can count on 15 of our own vehicles, driven by direct personnel. This allows us to guarantee delivery within 24 hours from the order. In the case of fresh fish in particular, we are in fact able to process requests that arrive late at night, within the next day. How is Spè Al organized? Al? The headquarters, the warehouse, the structure of the company... Our headquarters - where about 40 people work - has recently been subject to a large expansion: to the original area, which extends over about 7.000 square meters, was added a year ago a further space of 10.000 square meters. Today, therefore, we rely on a total area of 17.000 square meters, of which about 8.000 are covered. Here are two workshops - one for the processing of frozen fish and one for cutting up and storing of fresh fish. The freezers, which have more than 1.500 pallet places, and the storage of fresh products; the picking area is equipped with 7 loading docks, storage of canned goods and the storage of the equipment rented for use at events. Finally, offices and a fish retail store are added to the list. The entire structure also responds to a “green” logic: it has in fact a 200-kw photovoltaic system, which makes it autonomous from an energy point of view. Finally, how much is down to your association with Cooperativa Italiana Catering? The result of our association with CIC, which we joined in 1999, is certainly positive. Being part of the Cooperative has allowed us to expand the range of products, without the risk of making mistakes, and has given us the opportunity to distribute exclusive brands in our area of activity. Above all, however, it has enabled us to establish contacts with compüanies similar to ours, thanks to which we have been able to develop solutions to common problems. Also, thanks to which we were also able to identify good development ideas. MAGAZINE