Qualitaly_118

AUG. SEP. 2020 III countries, in particular Germany, Austria and Slovenia. News/Strategies 2020 In recent weeks, in order to respond to the various market requests, new products dedicated to cleaning, personal hygiene and the premises in addition to some new lines of items have been introduced into the range as well as new product lines for take away and home delivery, designed precisely to support customers at such a particular and complex moment, like the one we are experiencing. ______________________________ Tre Esse Range It distributes a wide range of fresh, preserved and frozen food products, proposed in light of two fundamental parameters for the food sector: temperature and shelf life. The range is then completed with articles for cleaning and hygiene of the premises. In line with the qualitative logic of the Cooperativa Italiana Catering, of which it is a founding member, it has contributed to the creation of the Qualitaly and Tavola Viva brands, a selection of the best national products, guaranteed by the experience and strict selective parameters of the Cooperative, to which it has associated the company brand i Sapori di Nonna Matilde, which offers the best of the traditional regional food to which it belongs. Strengths A family-run company, it considers the human component as an irreplaceable asset. Thanks to the sharing of values and energies with collaborators, it is able to compete in the market both in terms of prices and services. From an organisational point of view, it is spread over 6.500 square metres of which over 4.000 are covered. Here they find space, two warehouses, cold rooms, offices and above all the tasting room, the real flagship of Tre Esse, where new products are tested and agents and customers are invited to “touch” the products. News/Strategies 2020 As a result of the pandemic, a home delivery service was started, which can be activated through the company website and is reserved for the areas of Latisana, Lignano Sabbiadoro, San Michele al Tagliamento and Bibone. AT PAGE 14 CLOSE UP The lunch to come Popular, personalised, mobile: that’s how it will be when you get back to work. It is a time of day that needs rethinking: here are the numbers of the problem and the news in the field by Anna Muzio Lunch break goodbye? There is no doubt that in the Covid era it is one of the moments of the day that is suffering the most. Like the entire catering sector, and even more so. TradeLab forecasts that catering tout court will lose 28 billion euros in 2020 for three reasons: health concerns, the great unknown in the coming months. The economic issue, with Istat setting the loss of national GDP in the second quarter of the year at -12.8% compared to the previous quarter and -17.7% compared to the previous year and the unemployment rate at 9.7%. And changing lifestyles, smart working first and foremost. Another unknown fact is that, at the end of August, three out of 10 public employees were still “at home”, and many companies have decided to extend the mode of working until the end of the year, perhaps on a voluntary basis. Confesercenti estimates that 11 million tourists and 1.6 million flexible workers are missing from the cities, half a million in Rome alone. We are back from a particular summer, with 11% fewer Italians who decided to take at least one day’s holiday in August after the fall of 54% in June and 23% in July and an average holiday expenditure of 588 euros per person (-25% compared to 2019). While 93% chose Italy, the increase did not compensate for the loss of foreign travellers, who had been wiped out from outside Europe and falling sharply from within the EU. And the destinations have changed: according to Coldiretti, one in four Italians chose a destination within their region of residence. The seaside resorts were the preferred ones, tourism in the mountains has been maintained and there has been the rediscovery of villages and small towns in the countryside, but the presence in the cities has collapsed. It is precisely those cities, especially those places of art, where for many bars and restaurants the lunch break has always been an important part of the income. And that still today there are orphans of foreign tourists and workers who have not yet entered the office. LUNCH AT WORK REMAINS It is difficult to predict the future of smart working. Many companies have decided to extend the mode, at least on a voluntary basis, until the end of the year. But not everything can be done remotely, physical interaction cannot be simulated indefinitely through a screen. But nobody likes commuting: according to a Cgil/ Fondazione Di Vittorio survey on Smartworking, 60% of workers said they wanted to continue working remotely even after the pandemic. Of course, smart workers have to eat. Making bread and cakes at home was fine during the lockdown, a little less so when you have to work eight hours a day at the computer and maybe even manage children and elderly relatives. So the lunch break, although relocated, continues. And the company that has always provided lunch for employees - via canteen or meal vouchers - will not be able to totally back out. According to FIPE, 13 million euros are spent every day in Italy in the form of meal vouchers for a total value of 3.2 billion euros. According to the Report on Corporate Welfare Up Day, and Tecnè, shopping vouchers and meal vouchers are widely appreciated tools. Although only 27.5% of those interviewed benefit from them, 84.3% of workers prefer them to cash on payroll and 95.8% make an important contribution to the family budget. Not only: 61% of companies consider them an advantage especially in tax terms, being a tax-exempt contribution. START-UP SOLUTIONS The need therefore remains, but the modalities change. There are various solutions that some start-ups are testing to reach this elusive worker, who works from home or alternates with the office, during his lunch break. Foorban is developing two solutions for the office: smart refrigerators supplied every morning with fresh dishes that can be purchased through integrated smart payment and become