DEC.JAN 2014
IV
customers and specialists. However,
the widening of us poses problems,
especially at the level of transport
also sell fresh fruit and vegetables has
increased the frequency of our trips
and today we deliver three times a
week.
We are getting excellent feedback, but
certainly this commits us a lot and is a
significant increase in costs.”
Expensive gasoline, vehicle
maintenance, the need for a greater
number of staff certainly weigh on
the activities of suppliers today, they
see compress their profit from this
“new wave”. The phenomenon of
enlargement of the offer is a trend that
unites the food wholesalers from north
to south, in the larger urban centers
and in areas with higher tourist.
Which of course also impacts the
storage facilities and the nature of
the fleet. “We have invested in a new
warehouse - says Salvatore Dimaggio
, from Pascolo Verde - increasing
the surface area from 700 to 2,000
square feet, with the introduction,
in our offer, even the deep freeze.
In addition, we are equipped with
dual temperature vehicles that can
carry both grocery and subzero
streamlining deliveries. Needless to
say that investing in a time like this
is very risky, especially for the many
problems related to payment from
customers, also in suffering liquidity.
However, I believe that in these
times of crisis we should be given
the best of ourselves to get out of the
difficulties in which we all are.”
“The success of the regional cuisine -
adds Giovanni Sbrugnera of Tre Esse
Catering - forces us to wholesalers
to expand dramatically the wallet-
products, also including many local
specialties. It is an unavoidable
situation today, in the light of the
change taking place in restaurants,
and more and more specialized in
search of novelty and typicality. Of
course for us to manage a large catalog
means an increase in costs, even
watching optics supply and transport.”
in Times oF crisis
nobody
wants to store goods, in other words
fixed assets, but they all ask for last
minute deliveries. Even restaurants.
A trend that requires wholesalers to
multiply the frequency of the trips,
with a inevitable impact on operating
costs. “From once a week - continues
Dimaggio - we moved on to more
steps for the same customer, with an
inevitable increase in operating costs.
Unfortunately this trend seems
unstoppable: I believe that this coin
has two sides, even with negative
implications that have an impact on
the entire supply chain of products.
Once we worked very last minute only
tourist areas, with a peak during the
summer season. Today is a constant
all day.”
Mr. Morelli confirms: “In recent years
we have witnessed a gradual change
in the habits of customers who
are accustomed to call last minute,
especially with regard to frozen fish.
We have a fleet of 10 vehicles owned
and operate two vehicles that we call
ambulances, ready for the emergency
services. But today these vehicles
designed for emergency leave several
times a day.”
“The increased frequency of the steps
is a structural fact of our business
- adds Sbrugnera.” Frequency also
means more working hours different
and some operators are planning to
introduce a night shift to be able to
satisfy all requests.
noT onLy eXpensive FUeL,
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