GIU.LUG 2014
II
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by Italo Nebiolo, president of CIC
Every year in Italy 6 million tons of
food equal to the value of € 12.3 billion
are thrown away. A good portion of
this waste comes from the world of
food, which, as referring in this issue,
is responsible for about 200 thousand
tons.
Small compared to the total you say, but
still a significant amount.
And who transforms products, cooking
them and selling them is evidently
responsible for what is wasted, but it
also pays the consequences in terms of
efficiency and profit and loss account.
If the portions are too large, not only
promote the leftovers of food, but the
food cost goes to hell, unless the selling
price is increased, which does not
encourage the sale. So, this way, wastes
are on the agenda, but in our economy,
I would say we can no longer afford it.
Anyway, what does it have to do with
our craft distributors? After all, you
might think, the more I sell, should
achieve more, more is better for my
business. The rest are business buyers.
It is not this way; for two good reasons:
first, the time of “panic buying” is
finished. In our society, those who
buy and those who sell part of the
same chain. The logic of buying more
products at the lowest price or to sell
only thinking about the amount to be
billed has had its day.
Today is the collaborative competition
prize. Suppliers and customers work
together, even if they have different
missions ideally, to achieve a result,
which in the language of marketing is
win-win. In business dealings there is
no longer one that wins and one loses.
They both win. For the simple reason
that they must win the final customer,
that is, who sits at the table in the
restaurant, find a menu with a good
price-quality ratio, you raise happy and
probably will return or will speak well
to others.
Second. The logic of the supply chain
means that the emphasis from quantity
of goods moving on the service.
Upstream and downstream. In our
case, upstream means identifying the
best suppliers who can deliver the best
balance between quality and origin
of the product to be processed, which
are able to ensure a steady supply in
quality and in quantity, so as to pour
downstream, in terms service caterer,
even daily supplies of fresh and
packaged food in order to allow a rapid
rotation. It also reduces waste.
It is the sense of the cooperative.
The incisiveness of purchases on the
market is the synthesis of the union
of synergies between producer and
processor with the distributor, and
the latter with the end customer. This
vision, which we try to put into practice
every day, we can sum up in one
sentence: the right product and quality,
at the right time at the right price.
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A year closed in contrast to the national
economic data and industry. This is a
summary of the 2013 budget Co Italian
Catering, as evidenced by the report
of the budget approved them by the
management of the members.
Recalling that at the end of 2013, 43
member companies of the Cooperative,
which has crossed the milestone of 15
years of activity, the president, Italo
Nebbiolo has not failed to note also
that for reasons of “qualitative research
rather than quantitative number is
decremented by one unit.” A sign of
the overall health of the company that
has gone unscathed by the effects of
Article 62 October 2012 that regulates
the timing of payment of foods. The
search for energy management is then
passed through “the analysis and
rationalization of suppliers managed
with centralized billing, which has seen
a slight decrease in the value of the
invoices, but a substantial increase in
the area of trade agreements supply.”
Since then emphasize the increase in
exports to foreign partners (United
States, Austria and Slovenia) with a
positive effect on suppliers, especially
in terms of volumes traded.
“Even in 2014 - said Nebbiolo - continue
the dynamics of 2013, which saw an
overall increase in turnover of purchase
of the shareholders and consequently
an increase in the positions of the
individual shareholder in the area of
jurisdiction due to the state of health of
the members themselves added to a rise
in insecurity of competition. The overall
result that is derived from two areas of
work is the highest value recorded in
the history of the Italian Cooperative
Catering equal to an increase of 7.40%.”
The state of good health and financial
management of the cooperative, as
evidenced also by the indices and
financial strength, improvement in the
first and second substantially stable,
“will allow us to deal with the global
crisis that still will persist in the coming
months,” the report reads budget.
During the assembly were renewed
social sedges, which saw the re-election
of Italo Nebbiolo for the presidency.
Concluding the report Nebbiolo wanted
to highlight the salient features of the
Cooperative Italian Catering, sober
lifestyles, dynamism and innovation:
characteristics that lead to confirm the
results achieved to date.
4(.(A05,
