JUN. JUL. 2013
II
Meals and unstructured combinations
that favor a receipt lightweight, fast
formulas and fixed price (which in
some cases become “all you can eat”).
Those are all sensors of an economic
malaise that needs to be remedied.
How? For us, it would be part with the
selection of products with the correct
quality / price ratio, with a strong
service component, with an eye on
the yields, but also to the organoleptic
aspects. Having an approach. In short,
having strong partnerships, suppliers
of solutions and services, as well as
products.
The second urgent pertains is about
life and development of the business
itself. I refer to the credit crunch.
A few weeks ago the European
Central Bank has issued a document
trend of SMEs access to bank
credit, long frozen. According to
the analysis of the ECB, the 7,510
SMEs analyzed in the 17 countries
of the Euro area, show for 5% more
funding requirements and refer to
deterioration in the availability of
bank loans fell a further 10%.
These numbers photograph a reality
in which the sap for the development
of enterprise (credit) has failed.
The cooperative form of association
was the keystone and the glue
between entrepreneurs who have
given birth and brought up the Italian
Cooperative Catering, reducing
difficulties and fears of being
together, sharing knowledge that each
of us had as dowry professional.
During the conference organizational
Confcooperative, which we adhere,
we place strongly request that the
Cooperative Credit attention be given
to member companies, providing
adequate financing instruments
to plan a change of pace for those
who, like our businesses, it is used
to deal with the market and with
its protagonists, using all available
weapons to fight the battle daily.
Today at distribution companies are
required, as I said above, new and
more challenging tasks, to support its
target market, their customers, their
business.
For our side, we intend to continue to
give substance and content to the term
partnership with catering businesses
we serve.
At pAge 6
News
Tips, an international
comparison
Different country you go, different
tip you find. It is the leitmotif of
the result of an analysis made by
Fipe at the international level, the
Federation of Italian public exercises
Confcommercio-Enterprise for Italy,
with the collaboration of Adapt and
Hotrec Hospitality Europe, presented
during the latest edition of Tuttofood.
Tipping in fact exist in many countries
even if there are customs and different
ways, so that, at least in the countries
of the European Union, is expressed in
four different senses: there are those
who consider compulsory service,
some free tips, who cost the service
and who considers them ‘trunk’.
The latter indicates a particular system
of distribution of the tips that are
accumulated by all employees, creating
a sort of central fund and then
redistributed according to specific
rules established upstream.
When making the comparison, three
main indicators have been taken
into account namely: legislation and
practices; distribution mode of the tip;
treatment of the tip.
It turns out that as far as the first
parameter (the practice by customers),
the most deregulated countries are
Germany and Sweden, while France
has even an exact amount that is
included in a fork between 15 cents
and 2 , 30 €. In Spain we have the
principle of the percentage on the
final bill, just as in the United States,
a country in which this percentage
must be at least 15%. Different is the
situation in the UK where there is
a very tenuous border between tip
and cost of the service and often one
o’clock you set up where there is no
other.Finally, Italy has been reserved
for a specific chapter, which allowed
us to frame the legal classification of
the tip into and the study of the work
profiles, fiscal and tax, as well as to
analyze the position of the law and the
question of extra work.
The peculiarity of the Italian system
determines that the practice of issuing
tips, while being fully became part
of the Italian custom, varies from
region to region.In this regard,
the legislation does not define the
amount or statutory provision that
ask customers to offer gratuities to
staff, but the collective bargaining
indicates precise rules on penalties
in the event that employees require
gratuities to customers. Tipping is not
part of the company’s turnover for the
purposes of calculating the tax, it does
not count in the calculation of the
remuneration of workers and even the
purpose of the tax and social security
contributions.
Easy Nature of McCain,
controlled costs and high yield
High service content, no waste, food
cost under control, saving and high
yields. The advantages of the range
of potatoes Easy Nature McCain are
many, starting with the raw material
quality: only the best selections of
waxy potatoes, uniform in size and
with regular cut, ready to heat up
for the desired preparation. An all-
natural range available in more than
ten different formats: cubes, slices,
quarters, slices, and then short stories,
whole peeled or with the skin (Baking
potatoes), which is also flanked by
two new seasoned as the Gratin
Dauphinois, delicious potato slices in a
creamy sauce, puree and versatile...
The Easy Nature McCain are perfect
for any recipe or use in the kitchen,
with the discovery and finishing in the
pan, boiled, convection oven, steam
or microwave. They are prepared
without preservatives, in vacuum bag
and keep in a refrigerator with a shelf
life of 60 days, in full compliance
with HACCP procedures. According
to the comparative tests carried out,
in comparison to fresh potatoes, the
Easy Nature allow a saving of 55%
on the time of preparation, and clear
advantages of the point of view of the
yield at the plate with a number of
portions of the upper 53% and a cost
for lower portion of 21%.
The U.S. open
to Italian cold cuts
Positive news for the Italian food
exports. After more than fifteen years
magazine
