Qualitaly_105

JUN. JUL 2018 X country is 75.6%. Let’s go specifically to Spain: 13.4%. We are penultimate in Europe (only Greece is worse) for the average of those employed three years after graduation. When the International Monetary Fund calculated in April that Spain’s per capita GDP had exceeded that of Italy, many observers took advantage of these data to establish very pessimistic comparisons for us in relation to an enviable situation in the country of tapas. ______________________________ BOX CURIOSITIES, HABITS Italy vs Spain: Sister nations but not twins. Sin dalla mañana, the morning. Lunch time in Italy is between 12:30 and 14:00, while Spain lunches at 15:00. Dinner at around 10 p.m., when we come to the table in the evening at around 8:30 p.m.. At the bar then you drink strictly standing, never sitting, and then you go to other places, other establishments: you are rarely settled. ______________________________ BOX WORK IN SPAIN Despite the fact that unemployment in Spain is in a similar state to that in Italy, it is steadily falling. In some sectors, such as tourism, there are many opportunities for professional outlets that are not only seasonal. Spanish tourism directly provides employment for more than one million people, not counting the number of jobs generated by its related activities. ______________________________ BOX COUNTER-TRENDS. SINCE THE 2017 FIPE REPORT Catering is the engine of recovery. Eat-out food consumption is at pre- recession levels. The catering sector, with 41 billion euros of added value, is the driving sector of the Italian agro-food chain, the most important of the Agriculture and Food Industry. Italy is the third largest market in Europe after the United Kingdom and Spain. Since the beginning of the recession, consumption has risen by 2.4 billion euros in Italy, +1 billion in France, -11 billion euros in Spain and -3.7 billion in the United Kingdom. ______________________________ AT PAGE 32 IN THE PANTRY Payments to suppliers ... on time! Delays, debt collection and legal proceedings. That is the situation that food suppliers have in common. A concern on the agenda, including for people working abroad. The solution? More efficient systems and awareness on the part of those who open a new venue By Maddalena Baldini Some, although weak, positive signs were found, but the food & beverage sector, in terms of payments, continues to experience considerable delays, especially in the Ho.Re.Ca. division, from which the deadlines agreed upon with suppliers are respected with difficulty. Among the many, those who have a “clear conscience” hardly reach 20% (according to CRIBIS data from 2017) with the balance of debts more than a month from the contract terms. Market problems and few customers that allows neither liquidity nor economic movement, or the notorious Article 62 which, even if “modified”, has created turmoil and discomfort? The fact is that the suppliers of food to the hotel, restaurant and catering trade are often in a difficult situation, committing huge resources of staff and time, in an activity that everyone understands: debt collection. “Every time we find ourselves having to ask for non-payments, we feel we list various reasons, from the most plausible to the most laconic - says Alessandro Zanolla, P. P. of Markal in Ponte a Buggiano, in the province of Pistoia - The first to be mentioned is the lack of customers and little work, especially in the low season, followed by the unexpected costs for adapting facilities and taxes but, in many circumstances, you find yourself in front of managers with little experience, perhaps because they have always been busy with other aspects, and are in difficulty MAGAZINE