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APR. MAG. 2020 II as spectators of an unprecedented catastrophe that means bringing the entire sector to its knees and condemning various closures with the consequent loss of thousands of jobs. An indiscriminate situation which has also compromised the work of us wholesalers who, with the closure of bars, restaurants and hotels, have had to deal with goods that were expiring, an almost total halt of our work (except specific situations of colleagues, including our Cooperative, who have ‘converted’ from ‘door to door’ to private individuals) and - above all - failure to collect invoices due. On this point, as CIC President, allow me to share my thoughts. It is a difficult time for everyone, this is undeniable, but it is precisely in the hardest moments that it is good to try - as far as possible - to team up in compliance with ethical and behavioural rules. Diligence, fairness and good faith between the parties are fundamental to build a healthy relationship between clients and suppliers. Mine is not an attack on the points of sale we serve, aware of the enormous difficulties due to this forced closure. But a moment of shared personal reflection. After all, it is useless to hide behind excuses. Even if we imagine positive scenarios, 2020 will be a very difficult year for all wholesale suppliers and we will only be able to overcome it if there is a strong civic and entrepreneurial sense between all involved. Regarding ourselves, talking about the Cooperative, we had an absolutely positive closure of the 2019 Budget. We worked well, we have grown again, we have shown that we continue to believe in it. Why do I emphasise these last concepts? Because I think that the strength of a Cooperative, of OUR Cooperative, lies in these values. It’s true, this sudden crisis has put us in the condition of having to review our ‘modus operandi’. The points of sale that we serve, as long as the rule of social distancing is in force, will need targeted supplies, products that were not contemplated before (see disposable gloves, hand sanitisers, sanitising products...) and, certainly, a line of credit that will have to be reviewed and adapted to the new situation. I am sure that each one of you will be able to solve the difficulties that you will face by coming out victorious at the end. Strength and, above all, tenacity! By Vincenzo Murgia AT PAGE 6 NEWS My Contactless Menu: an app made in Italy ready for the digital revolution New smart services are coming to help restaurateurs get back on track after the Covid emergency and an extra guarantee for Italians who can’t wait to get back to eating out in complete safety: the Italian company HealthyFood by Pietro Ruffoni, creator of MyCIA, launches My Contactless Menu, the value-added service package for the digitalisation of catering. A smart service capable of helping the horeca world to comply with the new safety regulations: restricted entrances, distances, hygiene of everything, including the menu. My Contactless Menu also includes the possibility to activate the Order &Pay by Phone service. And the My Contactless Menu service consigns the old paper menu, impossible to sanitize, to the attic for good, offering the first digital 4.0 menu, which translates instantly into 60 languages. The customer can view it by simply scanning via smartphone a QR Code placed on the table by the restaurateur. Sooneat start-up thinks about post-Covid-19 catering Sooneat, a start-up dedicated to “make eat easy”, implements an innovative platform to guarantee safety and efficiency to restaurateurs and their clients in the post-Covid-19 phase. But how does Sooneat work? From their smartphone, each customer can avoid the queue at the entrance, sit at the table booked, consult the multilingual menu and photos of the dish, order, pay and make requests throughout their stay in the restaurant with an internal chat between customers and staff. In addition, customers can, from home or from the office, reserve a seat, pre-order the dish and indicate the exact time of consumption: they will be able to fully enjoy the experience of the restaurant, avoiding the main sources of risk of virus infection. But that’s not all. Who will tell the restaurateur how full the dining room will be at lunch and dinner? Sooneat can also be a useful ally in this case to better manage the impact of fixed costs (staff, storage) or peak attendance. TAACFACT: an idea to get off on the right foot after the coronavirus Two entrepreneurs from Cividale del Friuli (Udine) have developed and filed a patent for a software for the protection of health. The idea is by Marco Zorzettig, Friulian entrepreneur for wine with La Tunella and Alturis, but also for beer with Birra Agricola Artigianale Gjulia, who, in collaboration with Gimmi Bodigoi, owner of Studio SBengineering, TAACFATTO, made a column equipped with a scanner capable of measuring body temperature and, if necessary, blocking access to the premises. Just look at the display and in an instant the temperature will be measured. If the temperature is lower than 37.5 degrees, the “green light” of free access will be displayed, but if it is higher, the machine will transmit an acoustic and luminous signal to the customer, but also to the staff of the room, thus putting them “on alert”. The advantages of TAACFATTO are really many: it does not take up much space, it avoids the use of a staff member at the door, it has a basic cost of about 2,500 euros that can be included among the expenses that benefit from the tax benefits (50% deduction) provided by the Budget Law 2020 as it is considered “Safety Device”. MAGAZINE