Qualitaly

FEB-MARCH 2015

shared instrument of this type? What are

the benefits? And what answers does the

market need?

We posed these questions to Roberto

Zanobi, owner of Formasal of Viterbo

and project manager of Sales force

mobility.

“Adopting this system - explains

Zanobi - means for us to be able to

innovate and offer ourselves as modern

businesses and evolving into a business

in which connection and speed are

increasingly important.

It is a solution available to all members

of the Cooperative Italian Catering,

which adopt the same management

system Ergdis.” For now it is a group

of 16 companies (v. Box) present a bit

‘anywhere on the national territory

who, objectively, an important step:

share knowledge, to pool ideas to

grow together. Without considering the

advantage resulting from the sharing of

costs, which makes it very convenient

for the adoption application.

A STEP AHEAD. Anyway, it is

undeniable that it is a leap ahead of

the Cooperative Italian Catering also in

terms of future vision. It is anticipated

a second step: the unification of the

information system (with the ability

to make customizations) of companies

participating in the project and also

the head office in order to obtain the

greatest benefits in terms of efficiency.

“This program - continues Zanobi

- stems from the need to equip our

customers a simple, convenient and

always available to place orders and be

in constant contact with our companies.

We have endeavored to create an

App on smartphones that allows the

purchasing manager of a hotel rather

than the owner of a local chef at a

restaurant or place an order, about an

offer, check your statement without

connecting with a pc to our websites,

but simply from his mobile phone, at

any time and place, breaking down

the barriers that affect and restrict

the use of electronic commerce in our

profession.”

There are three key points of the

application Sales Force Mobility: the

advantage of being first in this field;

customer loyalty, which does not alter

the personal relationship with the sales

force that can take care of interacting

in Matiera of product choices and

programming of new entries and the

opportunities they provide with the

necessary calm, leaving the shuffle

directly into the hands of customer and,

third, put him at ease and make them

feel at home.

Just the customer is unknown. “I

expect a very positive response from

our customers - argues Zanobi - and I

believe that the success of the app will

depend above all by the simplicity of

its use. For this reason we have focused

on a simple, intuitive interface that

allows our customers use a fast and

clear. It will be very important in any

case follow the dissemination and use

by making changes to the program if

necessary.”

The sixteen creators of the app

Here is the list of companies associated

with the Italian Cooperative Catering,

who created the app to Sales force

mobility.

Agenzia Lombarda, Novate Milanese

(Mi)

Fattorini, Fano (Pu)

Formasal, Viterbo

GF1, Avenza (Ms)

GF2, Levanto (Sp)

Il Pascolo Verde, Carini (Pa)

Maggengo Valtellina, Castione

Andevenno (So)

Markal, Buggiano (Pt)

Nicolas, Susa (To)

Ristogamma, Rubiera (Re)

Santanna, S. Quirico (Pn)

Siqur, Capriccio Di Vigonza (Pd)

Spe.Al, Medolago (Bg)

Speca Alimentari, Baveno (Vb)

Tre Esse, Bibione (Ve)

Unigroup, Melilli (Sr)

At page 28

Grilled vegetables

frozen

Are frozen one by one, according to

the technology IQF (Individual quick

freezing, ie rapid freezing individual)

grilled vegetables line Frost Qualitaly.

There are four products that are used in

appetizers and especially in pizzeria.

RAW MATERIAL:

the variety of

vegetables is controlled, free from

damage or defects caused by insects,

diseases or other

PRODUCTION PROCESS:

Washing,

sorting, cutting, cooking, sorting,

freezing, packaging

CHARACTERISTICS

Peppers pitched - yellow and red. Good

flavor, characteristic of the product.

It has a sweet taste, no aftertaste

abnormal.

Eggplant Slices -

Color from beige to bruo with signs of

grilling. Good flavor, characteristic of

the product. It has a sweet taste, no

aftertaste abnormal.

Whole peppers - yellow and red. Good

flavor, characteristic of the product.

It has a sweet taste, no aftertaste

abnormal.

Sliced zucchini -

Color from yellow-green to brown

with signs of grilling. Good flavor,

characteristic of the product.

TIME LIFE:

30 months

PACKAGING:

1 kg bags in cartons of

5 kg

At page 30

When the risk runs

into the kitchen

The kitchen is a place full of dangers

to the health of the operators. With

the proper training and steps during

the design and work many are

preventable.

By Elena Consonni

Love the risk? Then make the chef!

According to data Inail, in fact, the

cooks are among the categories of

workers most affected by accidents in

the workplace. Inail estimates that on

average in the catering sector-hotels

occur approximately 33,500 accidents

every year, a third of which takes place

in restaurants. The job with the highest

incidence of injury is that of chefs

representing 22% of the total. That

would include follow waiters (21%),

attendants (13%), bartenders (7%) and

caterers / pizza (4%). The categories

of employees most at risk are foreign

workers, young people and new

employees, the adventitious; workers

aged over 65 and women.

BUT WHAT’S SO DANGEROUS in the

kitchen? The environment itself, for a

start! Slips, trips and falls are the most

common cause of injury in the local

cuisine. Events preventable with proper

lighting, non-slip floors and walkways

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