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APR. MAG. 2020 IV customers is supported by qualified agents who provide daily advice for the use and the best preservation of the products. News/Strategies 2020 The crisis due to the Coronavirus imposed a 95% reduction in activity: customers are in fact mainly restaurants and bars, and only a small number of bakeries and takeaway pizzerias. The company has acted quickly to carry out an online home service for private individuals by relying on the already existing website of the associated company Compagnia Del Pesto Srl. In this way it is keeping the activity operational, which is expected to develop during the next period thanks to advertising in newspapers and word of mouth on social networks. ______________________________ Nicolas Srl Range Born in 1966, it sees the Horeca sector as its reference channel. Committed to the constant search for top quality products, with greater attention to local products, it ensures the supply of the entire range of ingredients needed by those involved in catering, thanks to a wide and diversified portfolio of fresh, dried and frozen food products of first choice. It is able to meet and implement the customer’s demand in terms of product processing. The range also includes professional products dedicated to the cleaning and hygiene of establishments. It operates in the Province of Turin and in the nearby French Valleys, which represent a very diversified market of great importance for the company’s business. Strong points The flagship is represented by its customer service: the company is able to make deliveries anywhere. It is in fact equipped to supply also establishments located in inaccessible sites, without roads and therefore not accessible by 4-wheeled vehicles. Home deliveries are made the day after the order date, thanks to its own vehicles, which guarantee the transport of the goods at double temperature, so that both fresh and frozen products can be stored optimally during the journey. It also has at its disposal a 4x4 vehicle capable of making deliveries in any weather condition. News/Strategies 2020 Innovations are concentrated in the non-food area, with the inclusion in the portfolio of a range of tools and utensils dedicated to cooking and food preparation, always focusing on the catering sector. As for the response to the Coronavirus emergency, the company is facing organisational consequences and in the coming months it expects a generalised worsening of net working capital. ______________________________ Noval Range The catalogue has over 5,000 items, including fresh, frozen and preserved, with particular attention to PDO and locally-sourced products. It ranges from fish to meat, from fruit to vegetables, from cold cuts to gastronomy, from cheeses to pasta, from bread to rubatà breadsticks, typical of the Piedmontese tradition, from spices to condiments. Strong points Three strings to its bow: the careful selection of suppliers, which guarantees the constant quality of the products, punctuality and speed of delivery and the high level of service ensured by weekly visits of representatives to customers to support them in choosing the best references. Strategies 2020 In these times of emergency linked to the Covid-19 epidemic, the company has had to completely review the planned activities and concentrated on making its experience and product selection available to families, delivering the shopping at home, which can be purchased online at www.tiportiamolaspesa.it . ______________________________ Nuova Schino Range It offers a complete range, from cured meats (traditional and ossolani) to cheeses, passing through the whole fresh and frozen, not forgetting the dry and packaged products. Strong points The focus of the activity is meat, and more precisely Piedmont regional meat, purchased at origin. The company also deals with the import and butchering of high-quality meat from Italy and Europe. News In the meat sector, there are plans to expand the range thanks to additional newly-sourced meats. AT PAGE 14 CLOSE UP Food at home? Of necessity by virtue Traditional Italian catering in times of crisis clears the way for delivery. And online tripe, eggplant parmigiana and casseoula are all on the go by Alessandro Vergallo In the last issue of Qualitaly we dedicated a long report to the Dark Kitchen or Ghost Kitchen, without knowing that we should have to take up the subject again, because of Covid 19, by discussing a very topical issue, Food Delivery, closely linked to ghost kitchens, whose format provides for the transport of food from the place of production to the customer. Food Delivery is a new model of doing business, which has captured the interest of almost all Italian restaurateurs, even those who until a few months ago snubbed it. The lockdown imposed by the Government on 11 March has incisively conditioned the everyday life of all Italians and, of course, also their gastronomic habits on what and how to eat. And many, not just MAGAZINE