DEC.JAN 2014
III
Friggimix, ideal for frying
It is a product brand Qualitaly oil for
frying, Friggimix is offered in two
formats: the PET bottle 5 liter and 25
liter tin. It is a mixture of palm oil
and 64 bi-fractionated oil, high oleic
sunflower seeds, with a total acidity
of less than 0.5%. The shelf life is
18 months if conserved in a cool,
dry place away from light and heat
sources.
At pAge 7
Strategic adhesion
With the entry into CIC Il Pascolo
Verde was unable to continue in
the extensionof the range, which
is also coming to the frozen
by Rachel Agostoni
Working in Sicily is not always easy,
even for a reality like the one of Il Pa-
scolo Verde, born in 2003 and led by
the two brothers (and members) Salva-
tore and Giuseppe Di Maggio. The first
holds the position of managing direc-
tor, the second deals with the area of
the commercial and purchasing. The
company operates in Sicily and covers
the provinces of Palermo and Trapani.
The main difficulty lies in the dispa-
rity between the cost of purchasing
and selling prices. “Compared to our
colleagues associated with C.I.C. - Says
Giuseppe Di Maggio - our purchase
prices are higher by 4-5% due to the
increased incidence of transport. On
the other hand we are forced to sell at
lower prices because the area in which
we operate is very competitive.” In
addition to the competitors, in fact, Il
Pscolo Verde must also compete with
the offerings of the many manufactu-
rers that sell directly to caterers, being
able to enjoy affordable prices. The
most experienced are the producers of
mozzarella.
Just to meet this competition cross
the brothers Di Maggio have decided
to expand their product portfolio. If
you were initially specialized in the
distribution of fresh products (cheeses
and meats, in particular) have beco-
me more diverse over time, starting
to submit articles in the canned and
flour. Particularly strategic in this en-
largement policy of the commercial
proposal, was the entrance into the
CIC, which occurred in 2007. “This
membership - continued Di Maggio -
has allowed us to diversify even more
references to being able to offer our
customers enjoy advantageous pur-
chase prices, even for minimum order
quantities. We address only from sup-
pliers we would not popped the same
rates.” Now that The Green Pasture
has enriched the range in products
at room temperature is considering a
further extension to the frozen food
sector.
The strategy adopted so far has pro-
ved successful if Il PascoloVerde, who
made its debut in a structure of about
800 square meters, in 2012 it moved
into a new 2,000 square meters, crea-
ting, in the meantime, steady growth
in turnover.
The sTrengTh is The service
Il Pascolo Verde always stands out
for the quality of deliveries. Primarily
using internal staff ensures timely and
continuous relationship was very po-
pular with restaurateurs.
Perhaps this too has contributed to
obtaining, for about a year, the dea-
lership exclusively for the sale of fresh
cream Giglio in Ho.Re.Ca channel for
the provinces of Palermo and Trapani,
a source of satisfaction for the owners.
company card
Il Pascolo Verde srl
Legal office: Via Don Milani C. da Do-
minici snc
Phone: 091 8691632
Fax: 091 8692303
Turnover 8.000.000 di euro
Employees: 28 (5 regular employees;
15 storekeepers and stakeholders; 8
agents)
Mail:
Served area: province di Palermi and
Trapani
At pAge 10
Logisticians of food:
the challenge of
efficiency
The level of service at the
restaurant is the most critical
factorintherelationshipbetween
suppliers and customers. In this
field you play the trusts greater
competitive, because they focus
on cost control and customer
satisfaction.
by Pietro Cinti
The crisis sharpens the search for
competitiveness. A formula, which
may sound pithy, but that fully reflects
the season we are experiencing, in
which cost control and a more careful
analytic view of the management are a
must not only for large companies, but
it involves all aspects of economic life,
including catering.
Of course, one of the cornerstones
of the “life” of a kitchen from the
smallest to the few covered up to those
that serve large communities is the
supply of raw materials, ingredients
that become appropriately processed
foods.
A stream which by its nature involves
customer and supplier in a very close,
almost symbiotic relationship: so all
the rapid changes taking place in the
restaurant under the influence of a
strong socio-economic situation in
remixing, and also with clear signs of
recession in a large proportion of our
country, also it has a direct effect on
the activities of companies specializing
in the supply of food, forced to invent
new formulas every day and constantly
improve their response to the client to
remain competitive.
Leaving in the background the
problems of liquidity and solvency
on the part of customers, a factor
that determines long payment times
with the impact of the event, are
also purely logistical aspects that
impact significantly on the activities
of suppliers and the supply chain.
The transport, simple to finalizing a
business relationship with the delivery
of the goods ordered, has become so
competitive factor horizontally, with
the increase in operating costs.
All the major competitors that operate
in the local area, that is delivered
on short/medium haul, often carried
out in urban areas or in areas with
a strong tourist identity, with all the
problems of the case, adapt, improve
fleet performance, aim the technology
and compete with each other in the
arena of customer service, which has
become a paradigm to which no one
can escape.
more WeeK deLivery.
“We extended our offer - says
Lorenzo Morelli – to the homonymous
company catering service of Trento
- also including fruit and vegetables.
Nowadays, we cover the dry goods,
the fresh produce and the frozen
foods as well, namely a comprehensive
range to meet all the demands of
our customers. We believe this is
an enlargement of the physiological
range for a food distributor that is
to deal with increasingly demanding
