DEC.JAN 2014
II
characterize our industry. Not so
much for the question. Consumers
will increasingly need to dine out, the
desire to go out to dinner with friends
and acquaintances. But it is a matter
of quality and quantity of the same. It
is indeed true that on the whole, the
system of consumption has suffered a
setback, so that, according to the latest
report Coop, the hands of the watch
consumption have been brought back
many years. Evaluated by calculating
household spending, it appears that
the per capita for fuels in 2013 is equal
to the value of 2010, for transport
services than in 2004, those catering
and public services is firm in 2006,
but that of food and alcohol is back to
the 60s.
The impact on our industry is
important. For foodservice operators
means that the issues of business
management are becoming crucial,
because if the quality of the product
and supply is a prerequisite of the
same “making food “, the horizontal
competition among locals will be more
and more on improving efficiency and
management capacity.
It is on this front that the welding
point between our suppliers and our
customer’s restaurateurs gets created.
One of the major areas of efficiency
that gains is in the supply chain,
supply chain, which in our field has
specific characteristics. I am referring
to the growth of last minute requests,
dictated by the optimization of
warehouses by restaurateurs and their
inability to provide for the influx of
customers.
Vice versa for us suppliers warehouse
is the core business, is the fulcrum
around which all of our ability to cope
with these demands, it becomes a
competitive factor to our competitors
in the region and requires us to a
more careful analysis of the changes
in act in our target market, and also
in the attitudes of consumers. He is,
actually, the architect of the success
of our customers and, ultimately,
our own. This is the question that
generates the business and guides our
actions. Our ability to read, interpret
and satisfy you measure the efficiency
that we reach in the management
of our stores, the ability to respond
immediately and flexibly to our
customers’ requirements, accuracy
of the preparation and processing of
orders.
It is with this commitment that I make
to all members and to all the readers
of the Magazine Qualitaly best wishes
for the New Year that will see us,
finally, out of trouble and ready to go
with momentum.
At pAge 6
News
Cic meeting: continuing to
transfer market value
It was held every November as
the commercial meeting of the
Cooperative Italian Catering during
which, in the presence of 33 members,
has been made the point on business
development until September 30th and
have thrown the foundations for the
future. The good news is that both in
volume and in value of sales indicators
are positive. It’s a comforting, given
the economic conditions national and
international market. But above all,
it has been said, an incontrovertible
sign of the ability of the cooperative
to capitalize on a strengthening path
of member companies began 13 years
ago with a long-term project with the
aim of transferring lasting value to
customers in the restaurant business.
At the meeting were announced
several initiatives related to fresh and
frozen products of different product
categories, and in particular it has
stressed the importance of sharing
knowledge, not only for more effective
planning of purchases, but also as the
foundation of the ability to team up in
order to ensure, through the careful
selection of branded products, offering
high quality at the right price for the
benefit of members, the restaurateur
and the end customer.
During the meeting the chefs of APCI
(Professional Association of Italian
Chefs) took care of the culinary events
using products from vendors during
the selection and confirmation.
Testing products. This is how
you have to check the quality
The activity of selection, testing and
checking of suppliers is a crucial
stage for those who, like the CIC, has
made a choice to focus on the product
label as a differentiator from the
competition.
And it is for this reason that much of
the activity is directed to the selection
of suppliers that can guarantee a
constant quality of the products.
Two recent cases are those of porcini
mushrooms and canned tomatoes,
which we can see in the month of
November, the period of the stock
assessment of their crops.
The market for fresh porcini
mushrooms, above frozen, is now
without boundaries.
All Italian suppliers are sourcing from
European countries or China, and
someone has installed freezing on the
spot to control the most of the supply
chain and processing of fresh frozen.
The commission’s trade cooperative,
which visited the companies to check
the stock of the harvest 2013/2014,
has guided the choice to suppliers that
have the highest standards of product
quality and continuity of trying to
implement the value of label items
Qualitaly and Tavola Viva.
In the case of red sauces, the basic
consideration is the fact that after the
harvest year, 2013, the expectations
of the producers compartment in the
direction of a reduced availability of
the product, with some impact on
prices.
However the comfort of the visits
made in Puglia and Campania showed
that compared to previous years, the
preserves are of much higher quality.
MAGAZINE
