JUN. JUL. 2013
IV
quality of the service, the location,
the type of restaurant a significant
influence on the consumers ‘judgment’
mineral water served at the table.
That is, the higher the level of the
room, the greater the expectation of
seeing a mineral water quality and a
picture about: if so for the pizzeria
on the corner is the Pet bottle in the
average restaurant is demanded glass
bottle and if you level up even the
label must be on top.
It follows that the judgment on
the price is relative to the type of
restaurant in which the water is
consumed.
It is therefore not considered dear one
or the other label, but the expenditure
required in a room that does not have
the characteristics considered in line
with the asking price. Shortly accepted
the jug of filtered water letting alone
water from the mayor.
Strongly negative judgment on the
water with the mark of the large-scale
distribution or recognized as cheap.
Fairs, Host reinvents
the future of hospitality
The hospitality of the near future
wins who knows how to reinvent
itself.
It is the starting point of debate
that gives operators Host, 2013
(
), more
and more observatory of trends and
developments in the market, based on
the comparison and reflection on the
data collected by trade associations
and trends identified by industry
analysts.
And during the five days of the
International exhibition of the
hospitality industry, the world’s
leading HoReCa and Retail - at Fiera
Milano in Rho (Mi) from Friday 18 to
Tuesday, October 22, 2013 - will turn
into concrete ideas for new business
opportunities.
To make the underlying theme of
the four-day event is the revolution
we are experiencing the point of
consumption, including original
formats, new lifestyle trends,
technological innovation and
increasing centrality of design.
The changes taking place are due
to cultural changes than to the
prolonged crisis: Italian consumers
outside the home tend to be less
related to the ritual of the meal and
choose to consume more frequently
in places and unconventional ways.
Rich and easily capture the program
of events, some of which involve
star chefs: suffice for all program
activities Identity Greedy, aimed at
enhancing the trends and suggestions
arising from the recent convention
in conjunction with the latest
developments available to Host
From CIC assembly
some lines for the future
TA crowded assembly, the one that
has given conference in late May
at the headquarters of the Italian
Catering Cooperative, during which
the budget has been made of a tough
2012, but the following directions of
work were also given. Direction that
we wish will continue growing, right
after the impact of a 2012 marked by
the negativity of the economy and
consumption.
The same reduction in the number
of members to 44 (one less than the
previous year), with the exit and
entry of new members, says the
report of the General Director Mauro
Guernieri, identifying the constant
pursuit of quality of the members of
the Cooperative, as well as, on the
asset, it should be made with the
opening internationalization members
Austrians and Americans, who have
met expectations. The same report,
however, makes no secret of the
problems that emerged in the year,
“linked to the performance macro
economic situation of our country,
exacerbated the entry into force
of the infamous legislation on late
payments specified in the food chain
(Article 62) that still leaves us stunned
by the timing of implementation,
expenditure incurred for the alignment
of information systems, the impact
on the liquidity of our companies,
but also by the great absent: the
entire banking system.”However, the
president Italo Nebiolo underlines,
even in the situation that requires
attention, we cannot avoid to give way
to the development. “The ability to
intercept and put it to the new system
and in this effort to build alliances, to
look at new areas of development of
the Cooperative is not an affectation,
but driving towards innovation, in
order to make the tool more current
cooperative to meet to the new needs
of the territory. Knowing how to read
involves also having the ability to
offer new answers to our industry
and to develop cooperation in the
emerging markets.” There have been
steps taken to identify new markets
and new suppliers, with a visit to the
International fairs in Boston, Brussels,
Vigo and Hong Kong has been a strong
presence at the tables of comparison
more institutional cooperative system,
and on the front of most management
have made all the steps to maintain
the rating of solvency of a cooperative,
an essential tool to give a guarantee
of continuity to the sales to suppliers
and security to customers. The Vice-
President Salvatore Zanobi analyzed
the role and development of brand
products, which have held up well to
the critical situation of the market and
that they represent, with the different
lines that compose them, the 22,32%
of the turnover of the Cooperative,
confirming in substance the share of
the previous year, for a total of 469
brand products
Zanobi stressed the value of branded
products especially because they
are the seal of a selection that has
quality in its mandatory prerequisite
“without compromise,” to guarantee
the customers, so that before selecting
a product is carried out by a careful
analysis of graphics, the consumption
potential, choice of supplier, quality
features, price positioning. “This year
our efforts will be best to insert some
references that we believe are missing
and our efforts will be directed
especially towards the frost sector, as
it is the one that still has considerable
room for improvement,” announced
then Zanobi.
At pAge 14
Ravioli & Co,
food solution for
everyone’s taste
The traditional cuisine has a
multitude of variations of stuffed
pasta. Today also offer catering
studying shapes and fillings with
interesting combinations to
enrich the dining experience of
consumers.
by Mariella Boni
Tortelli and cappellacci, anolini and
casunzei, pansotti and ravioli ... Those
are endless variations of Italian filled
pasta, which vary by name and form,
by gender and thickness of the dough,
by type of fillings, toppings and pre-
paration technique.
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