OTT. NOV. 2013
II
of the total food expenditure is the
prerogative of the restaurant (with a
per capita expenditure of € 1,200 per
year), we are witnessing a gradual
decrease of active enterprises: in first
six months of this year the balance
between new openings and closings is
about -5.000 units, in addition to -9345
of 2012, when the consumption sector
lost about 1.6 billion.
I apologies for this dusky premise, but
it was necessary for the reasoning that
I want to offer. This state of affairs has
implications for heavy throughout the
supply chain, of which we are a part
and we, as distributors, the end point
before they reach our customers. The
main difficulty lies in poor planning
of purchases going back along the
supply chain and leave uncovered our
companies and our customers: the
first, because in front of last minute
requests often find themselves unable
to cope with the proper relationship
between price and quality that
characterized. Our customers, because
in the wake of the immediate need
may be caught by offers prompt
delivery, maybe attractive in terms of
price, but of dubious origin or quality.
There is an answer to these
uncertainties and there is the ability of
the Cooperative, in its central structure
to cope with the lack of planning
by analyzing the data, directions
and requests from members and the
expertise gained over the years in the
planning purchases. Strengthen, with
the help of this structure allowing
all members as much as possible to
anticipate the demands of certain
products has a number of positive
impacts on all our activities: it
strengthens the negotiating power in
relation to producers, especially those
from abroad, is maintained the level of
quality of the products we offer to our
customers, restaurateurs, it increases
the overall efficiency of the supply
chain and, ultimately, improves the
level of service to our customers that
can satisfy the consumers.
AT PAGE 6
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It was held in mid-September the
usual commercial meeting of the
Cooperative Italian Catering during
which the foundations were laid for
the programming of trade policy in
2014, which will be defined during the
next meeting in mid-November. The
negative temperature of market shows
no signs of change: the economic
performance of national, to which was
added a summer season game with
considerable delay and the volatility
of certain international markets, such
as fish, have threatened to disrupt a
linearity in the purchases to which the
co-op has been able to cope, thanks
to the presidium of the different areas,
without weighing down the prices
. The ability to supervise carefully
the relationships with international
manufacturers has allowed us to give
continuity to the supply of products
from outside Europe. The meeting
continued with the communications
of sales managers of the different
compartments that have laid the
foundation for the definition of
guidelines for next year.
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The autumn sales meeting was an
opportunity to present to the members
of the cooperative Italian Catering,
the partnership signed with the APCI,
the Association of Professional Italian
Chefs that brings together thousands
of leading chefs, restaurateurs
supported by valid colleagues, with
the logistical and operational support
of a select team of professionals, a
presence to guarantee the success of
the most important format and food
and wine events.
“The agreement with APCI - said
the general manager of CIC, Mauro
Guernieri - is the natural meeting
of two major players in the same
sector. One is the association, which
has its mission in the continuous
training of chefs regarding products,
raw materials, and technologies for
cooking. The other is the cooperative,
which operates in the selection and
distribution of food products. Both
of them have the aim of raising the
quality of Italian food. “
For the general manager of APCI,
Sonia Re “The best way to convey
knowledge of raw materials is to
know how to use them. Knowing
this, the synergy between the
Professional Association of Italian
Chefs and Catering Italian Cooperative
becomes a two-way strategic and
successful synergy. Our chefs are not
only breeders of products CIC and
customers of their members, but also
and above all become interpreters and
therefore ambassadors of production.
So it enhances the intrinsic value of
the two bodies, and consequently of
all members, chefs and distributors
/ wholesalers / companies. A supply
chain that has a 360 ° endless
potential for growth... An agreement
is only the first step of a road of
collaboration, communication and
- why not - business that together
we can go in the interest of all
stakeholders. “
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WYGGIWW
A large number of customers
restaurateurs of Noval have
participated to the event of the
company of Orbassano held on
September 30 and October 1. “This
is the second year that we organize
these Open Days – Sara Nebiolo
explains, head of marketing - and this
year the initiative has been welcomed
by both the supplier partners and
customers, for whom the event is a
mode of encounter much appreciated,
especially since there is a chance to
sample the products, dealing with the
producers on issues linked to them,
to know our company beyond the
daily contact with their agents and
representatives. “ During the two-days
training sessions that were organized
in collaboration with partners,
visitors were able to attend various
demonstrations, including the low-
temperature cooking and the benefits
of leavening with yeast. They had the
opportunity to discover specialties
that are part of the wide portfolio of
Noval, confront ideas and inspiration
advices. “It is - Sara Nebiolo continues
- an important opportunity not only
for us as a company to develop closer
relationships with our customers,
but also to test the popularity of new
products in the catalog. Today for the
caterer that’s more important than
ever to differentiate to increase the
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