51 / 68
DIC.-JAN. 2016
I
MAGAZINE
DECEMBER-JANUARY
2016
AT PAGE 1
Flexibility wins
By Lorenzo Morelli
Chief Editor Qualitaly Magazine
When the Censis in its Annual Report
speaks of an Italy in “hibernation
existential” where households and
businesses remain in a fenced secure
mode, but inertial: limbo made of
halftones, which was also provides
a key positive. Speaking of areas
that come in the post-crisis (we
hope!) by winning and, incidentally,
among others, are tourism and
gastronomy. Where the attributes that
make them, in fact, winning is the
hybridization, the ability to mix and
benefit from other sectors (fashion,
design, culture), polymorphism and
diffusivity. For our part we can also
add flexibility. We are talking about
the ability to respond quickly and
with conviction to the changed and
changing market conditions.
From this point of view Expo, which
we draw the line in this issue, it was a
gym which our country needed to be
more open to other cultures, to other
people, to experience new ways.
The great success and the
“polymorphism”, the variety of food
we saw at Expo represent the most
important for our work, offered
suggestions, gave directions, he has
accustomed us to think for others,
to become aware of the excellence
that our country can offer, beyond
the episodes that can discredit. We
wanted to reiterate a paying service
with extra virgin olive oil that despite
questionable episodes, for the great
diversity that presents in the hands of
our chefs can give the best of himself
and of his qualities, which is a raw
material to be treated with flexibility
precisely.
As well as flexibility is the promise
that the new chillers allow for
maximum efficiency in the kitchen
and an aid to creativity. And again,
flexibility is the figure that allows the
technology to improve, again, work
room, whether it’s a restaurant with
table service or a fast-food formula.
Flexibility is what will distinguish
more and more the relationship with
customers. And be flexible will give
more importance to relations with
them and to focus more on providing
a consumer experience more complete
and authentic.
This number Qualitaly Magazine
wants you to offer some food for
thought.
Enjoy the reading!
AT PAGE 3
Unit Renewal
By Nicola Levorato,
Vicepresident Cooperativa Italiana Catering
Into the Japanese term Kaizen,
which means change, there are two
consequences, which I consider
important. On one hand a strategy
for change requires a strong
motivational drive and a sense
of belonging to the organization,
such as to align the interests of
the individual with the group of
belonging. The other continuous
improvement and gradually refined
by Kaizen is antithetical to the vision
of sudden and profound change as a
phenomenon that involves breaking
of a previous model and the rise of a
new model. That is to say that change
is the order of things, but not deny or
reject what preceded the new course.
I think these two aspects well
represent the transition occurred in
the Cooperativa Italiana Catering
during 2015. The renewal of the
board of directors is to be interpreted
as a sign of great vitality of the
cooperative, because it is capable of
getting into the game constantly and