Qualitaly_109

FEB. MAR. 2019 V AT PAGE 12 Qi Partners The pioneers of frozen food A complete catalogue from A to Z with a specialization in the field of frozen food that has distinguished Botti Catering for over 40 years By Maria Elena Dipace Organization, professionalism, and technology applied to service. These are the predominant features of the Botti Catering from Arma di Taggia (Im). “We are very strong on logistics and we are able to supply our customers twice within the span of the day, guaranteeing maximum punctuality and accuracy – explains Luca Botti – All this thanks to 14 of our own vehicles, always refrigerated and on the go, and thanks to a strategic division of the warehouse and storage. Can we tell when your company was created and how it has developed over time? Botti Catering was founded in 1971 when it only had a warehouse of a few square meters, a cold storage of about 100 cubic meters and one person, Mario Botti, in command of everything. Our company history begins with the trading of fish (fresh and frozen) and meat. Along the way we expanded, adding to the catalogue of different products, ranging from sweet to savory, from fresh to dry, tins and cans included but, certainly, the fishery sector is the one that is the most requested. You are specialists in the field of frozen food. Tell us about it... Of course, for us it is easier to talk about products at a temperature below 18 degrees! In our family since we were children we learned cold ‘management’ and we know how to recognize the origin and quality of a product just by looking at it. For us the research of the highest quality ingredients is of primary importance. In our parts we are known as the pioneers of frozen food. You have an extended range... We have different categories of products. There are more than 600 items ranging from frozen foods (meat, fish, pasta, vegetables, sweets), fresh fish caught daily, fresh meat (beef, veal, pork, poultry), handmade fresh pasta, meats, dairy products, smoked products (fish specialities), passing to the ‘dry’ (flour, tomatoes, olive oil, canned), dry pasta, herbs, spices, sauces and non-food goods. We can say we have a complete catalogie from A to Z. In which areas do you operate? We serve a territory that extends from Savona up to Cannes on the Cote d’Azur. Who are you main customers? We mainly supply restaurants and hotels which make up our main customer base, but also supermarkets, boats, schools, various facilities. In our area, which is a tourist area, we have a lot of demand during the summer period: in this case the delivery of the products in our catalogue intensifies. How is the service of sale and delivery organized? Our company is open 365 days a year! We deliver goods to the customer twice a day, including Sundays. We have 2 teams: one works during the night for the preparation of orders, the other day that deals with the delivery and prepares also the orders for the following day. A cycle that never stops, always trying to limit errors to nil. You are a family business... Giuseppe Botti, my father, is the head of the Company and takes care of the purchase of goods. Then there the three children, myself, Laura and Andrew, who look after the day-to-day and administrative management, invoicing, loading and unloading of goods, sales and staff organization. Let’s talk about the staff... Our staff are very important to us. In addition to having a young team, we try to teach our guys to improve in every aspect, from the relationship with the customer to the use of new technologies for the management of the warehouse. What is the advantage of the association with Cooperativa Italiana Catering? Absolutely positive. Definitely another plus for the quality and professionalism of our Company. AT PAGE 14 THE BOTTOM LINE Small, regional, and quality: the new wave of Chinese restaurants Young entrepreneurs have decided to raise the bar by offering a truly traditional, good, healthy and “clean” cuisine in a pleasant and welcoming restaurant. It works. Because it’s what the client wants nowadays By Anna Muzio Small or take-away, managed by young people who have grown up and have studied in Italy, frequented by both curious Chinese and Italians, with traceable and quality ingredients and