Qualitaly_112

AUG. SEP. 2019 II Ca. has a real challenge and like every challenge it has to be faced “Armed”. What are the weapons which we can put to use to avoid a loss of supply and a monopoly in the distribution market in our sector, as has already happened in the large-scale retail sector? Investment, professionalism, creativity and aggregation. In my opinion, in fact, we must not forget that this is a market which, especially in Italy, is much more demanding and varied than the traditional food market, attacked and monopolised for three decades now by large retailers, and whose suppression is, in my opinion, much more difficult. Investments are essential at every level, starting with the small restaurant and ending up in distribution companies such as those of us CIC members, because only with them is it possible to keep competition and marginality high, providing high-level customer services at low costs. Investing in your company also means trying to improve and refine it every day and, as with a child, only with such an attitude can one be assured of a healthy and long-term growth. Professionalism is “the soul of our work”, the human part that no economic power can overcome and that has always been the characteristic which has preserved this market from easy invasions. The professionalism of a Chef in creating a dish that cannot be replicated or that of an agent who after years of work manages to sell without comparing the price list, because in him our customer finds a valid proponent and not just a seller, are values that will always make us protagonists in this market and that must always be strengthened. The creativity to anticipate the competition and trends, with new and appetising offerings, trying to make the changing market a strong point for companies more streamlined and adaptable. The creativity that can only have the creativity that can only exist by putting passion into the work by giving colour to a painting that others would like to make “black and white” by suppressing and standardising the range. The aggregation essential to be able to count on the market and that allows the enhancement of the other strengths thanks to a purchasing ability that only significant quantities can give. The aggregation that we CIC members started 30 years ago and which we will have to strengthen day after day to become one of the biggest players in the national market. In short, the challenges we face in the near future will be very tough and important, but we cannot help but face them. I feel like I turned back the clock 25 years to when I was just over 20 years old and having to take part in an auction, in which I knew how to begin financially disadvantaged. The day before I met a bank manager, who was almost a father to me. He, alone on trust and without any guarantee, looking me in the eye and understanding my fears, told me: “Tomorrow will be a war and IN A WAR YOU FIGHT, you put your courage into it and I’ll do the rest.” ARMED, by him I fought and won !!!! By Roberto Zanobi AT PAGE 10 Qi Partners Experience and reliability at the service of the catering industry High-quality products, careful selection of suppliers, fast deliveries. This is the mix on which the recipe of Noval, a specialist in food distribution (and more beyond) in Piedmont, is based By Chiara Bandini Noval’s history is completely Piemontese, starting in the 1950s with the distribution of cold cuts and cheeses in Turin and its province. Today it continues under the guidance of the third generation, which has been entrusted with a demanding and ambitious challenge: to make the company the perfect partner for quality catering. An objective pursued and achieved by relying on experience and reliability. As Sara Nebiolo, owner of the company together with Maurizio Zupan and Fiorentino Drocco, tells us. Who are your main clients? Restaurants that offer a careful and innovative catering, able to offer traditional dishes often revisited to meet today’s tastes, in step with market trends. From a geographical point of view, we cover the provinces of Turin, Asti, Alessandria, Vercelli, Biella and Cuneo. How is your range structured? Our catalogue includes over 5,000 items, including fresh, frozen and preserved, with particular attention to PDO and Km0 products. We range from fish - with crustaceans, molluscs, slices and whole fish, as well as processed and portioned fish, in line with the latest market trends - to meat - white and red from Piedmont, national and international. Then moving through MAGAZINE