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AUGU-SEPT 2015 IV
in fact very important in order to meet
all the needs of our customers. Our
experience has allowed us to mature
over the years a growing awareness
in wanting to place the customer at
the center of our daily work, so try to
satisfy him and offering him what he
wants when he wants it. This objective
is achieved by careful selection and
the frantic search for fish products and
food-grade, personnel capable and
attentive to the needs of each customer
and a delivery service of our daily
accurate and timely management with
owned trucks”.
Located in the municipality of Medolago
(BG), . Srl. covers an area of
about 7,000 square meters, of which
more than half covered. The stores
allow you to store a wide range of
products thanks to over 2,000 pallet
places available. Added to this is also
equipped packaging department, in
which are preparing food brand Spè.
al. Srl. and that the origin, has seen his
development as a result of customer
growth of supermarkets.
Even for individuals
To the wholesale Spè.al.Srl added later
also retail, with the opening of a shop
open to the public where customers
can purchase products from the
professional quality. “It was not easy
to establish ourselves in an area where
there is a strong competition primarily
of shopping centers - said Roncalli -
but today we have a loyal clientele,
thanks to high quality products, highly
competitive prices, guarantee great
service and qualified staff to the final
consumer.”
. Srl.
Via Bergamo 16-24030 Medolago BG
Tel. +39 035 902333
Fax +39 035 902669
Area Served: Bergamo, Lecco, Como,
Milan, Brescia
Turnover: 12 million Euros
Employees: 40 (collaborates +
employees)
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By ANNA MUZIO
They are executives; consumers and
decision-makers of tomorrow, and when
they go to the restaurant have precise
requirements, not necessarily aligned
with those of mom and dad, uncles and
grandparents.
We’re talking 18-34enni, that band of
people - about 12.2 million in Italy -
that is now used to call “Millennials”
(because they are “the generation of the
third millennium”). A type of customer,
interested in the food, health and issues
“green”, to be followed carefully because
already now are in the foreground in
consumption, and tomorrow they will
be even more.
“Young people like to eat out, because
many are still living, by necessity rather
than by choice, with parents. They are
sensitive to good food, and this is not a
foregone conclusion: with all the stimuli
and interests who invest more on food,
which is for them a matter of culture,
health but also identity. They are
interested in technology, sustainability,
the health consciousness and the origin
of the food, all of which take into
account factors. The restaurant demand
quality and transparency at the right
price” summarizes Marilena Colussi,
sociologist consumption and food trends
and a great connoisseur of traditions
and customs of this target following
long through surveys and research, the
latest of which, ‘Generation gourmets’,
commissioned by Birra Moretti and
made with Doxa Marketing Advice, is
shown in the graphs accompanying the
article.
GLOBALISED but regionalist. The
Millenials are interested in, but one
in five has a special relationship with
the food so it can be called a “foodie”.
Has with the territory, who may be
their home region but also that of the
family of origin, a strong bond is more
attentive to the needs of health benefits,
in fat and calories, but you grant
“gluttony”, which then compensates
with diet or sports, read the labels
and are interested in the origin of the
ingredients and is a “hunter/getter” of
excellence. Definitely go more often to
4(.(A05,