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DIC. GEN. 2017
I
MAGAZINE
DECEMBER-JANUARY 2016
AT PAGE 1
Carpe Diem!
For a series of negative global events,
the year that has just closed moved
the greater part of the tourist flux
to Italy. Out-of-home consumption
has increased as a consequence. I
hope the sector sowed its seeds well,
getting back the credibility it had
lost in the last few years in terms of
customer service and costs. If this
has happened, then my predictions
for 2017 are positive.
In any case, the formula to guarantee
the success of a restaurant is always
the same: impeccable service, high-
quality ingredients, professionalism,
competence and fair prices.
We as suppliers can contribute
with the right supplies, anticipating
trends, providing quality products
and a good stock rotation.
After all, retail and catering
businesses, restaurants as well as
bars, have entered the ruthless world
of competition, where the winner is
whoever offers more and better. The
real difference in such a scenario is
made by the entrepreneur, a person
who has learnt to understand the
market and who knows how the
success of a business depends on
various factors, like the choice of
suppliers: quality brand companies
and reliable wholesalers, like CIC is.
Looking for quality in the selection
of products by choosing only the
best in the food world. Such is the
wholesalers’ task if they want to be
update.
Improvising is not allowed any more.
Suppliers must offer assistance and
advice through specialised staff
who can help with the needs of
retail points and design the right
assortment based on the type of
business and on its customers. CIC’s
winning strategy has been the ability
to reinvent itself always interpreting
signals on the markets. This is what
all businesses should do!
By Vincenzo Murgia
AT PAGE 3
Starting off on the
right foot
Over the last few years there have
been more and more people who
advocated the need to opt for a
sustainable economy, considering
the shortage of resources that won’t
last forever.
During the Christmas festivities,
many professional associations
gave a few simple tips on how to
avoid wastes: small tricks to help
restaurant owners and customers to
adopt a more sustainable approach
in their activities.
According to a survey launched by
Fipe - Federazione Italiana Pubblici
Esercizi - in collaboration with
Format Research on a statistically
representative panel, nearly 5,6
million Italians (11% of our total
population) were going to have
their Christmas lunch with friends/
family at a restaurant, trattoria or
other public place. Up to 7,5 million
Italians (14,7% of the population)
would spend New Year’s at a
restaurant or other public place.
Italy didn’t just stand by, so on
14th September the Government
passed what is known as the ‘anti
waste law’, which Maurizio Martina,
Ministry for Agriculture, called ‘the
best legacy after Expo’.
What is interesting is that its
eighteen articles aim at simplifying
life for citizens and companies and
introduce tax reliefs, tax breaks and
subsidies for anti-waste restaurants,
producers, supermarkets, small
shops that want to give excess food
to the poors.
A lot of municipal administrations
are carrying out anti-waste control