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JUN. JUL. 2021 IV exclusive products at Buratti GmbH that are not available from other suppliers, at an excellent price-quality ratio. Initiatives and requirements to overcome the crisis The pandemic,” says Fabio Buratti, the second generation to lead the company, “has not affected our values, our way of working, which have been fundamental in holding out through the most difficult months. Despite the healthcare crisis, despite the lockdown, we continued to plan for the long term. To overcome the impasse, we tried to be more active than ever, without waiting for outside help. We acquired new products, with which we were able to win new customers, in segments that had hitherto remained unexplored. We have put a lot of emphasis on digitalisation and implemented our online shop, which is now accessible to all interested parties and provides product information (including stock availability) in German, Italian, Hungarian and Slovakian. Mainardi Food Offer/strengths Under the guidance of its founder, Eduardo Mainardi, born in Salerno in Agro Nocerino Sarnese, but a native of Friuli by adoption, the company, which was founded back in 1984, has expanded significantly. This is due above all to the company’s ability to offer high quality Mediterranean cuisine products in an effective manner, and to make them appreciated both inside and outside Italy, with effective strategies implemented by the entire sales staff in Italy and in Slovenia, Croatia and Montenegro. The offer ranges from products for real pizza, made with excellent ingredients - flours, San Marzano, mozzarella fior di latte from dairies in Campania and typical cold cuts from Friuli Venezia Giulia where the classic cotto Triestino stands out -, to more cuisine-based proposals, ranging from seafood specialities (Sicilian red prawns, cuttlefish, squid, octopus, sea urchins, all from our Mediterranean seas), to fish specialities from all over the world, and onto meat, for which the company sources its products from suppliers operating in the U. S. A., Ireland, New Zealand, Italy and Europe, while giving preference to the native production chain of Friuli Venezia Giulia for both beef and pork. In addition, Mainardi Food is the dealer of Bindi Pasticceria for Friuli Venezia Giulia and Croatia, and the exclusive distributor for the whole territory of the top pastry in Italy “Sal De Riso” from the Amalfi Coast. Initiatives and requests to overcome the crisis “Faced with the outbreak of the pandemic,” says Eduardo Mainardi, “I won’t hide the fact that we were very worried. The impact was not easy, but then we reacted. As far as our region, Friuli Venezia Giulia, is concerned, we launched an e-commerce site aimed at families, which has given us - and is still giving us - great satisfaction. We have also emphasised the role of our point of sale, where, riding the wave of the trend to make pizza at home, we have offered an assortment of flours in 1kg formats from the best Italian mills, the most suitable for this dish, in 1kg formats, which are normally unusual for us. And we did the same for peeled tomatoes, passata and mozzarella. Finally, we responded promptly to the needs coming from across the border, from Slovenia and Croatia, where many of our customers have transformed their core business by focusing on delivery. And even in this case, I must admit that there was no lack of satisfaction. Thanks to this multifaceted strategy, we were able to cope with the first pandemic wave, so much so that by October 2020 we had wiped out the handicap of losses accumulated during the first lockdown. Then came the second wave, which we faced with the same pattern. And, keeping our fingers crossed, it’s working: we ended May in line with the same month in 2019 and are preparing to close June with a 20% increase on the same month two years ago. After all, Mainardi Food’s rule is ‘never give up and take the bull by the horns’!”. AT PAGE 14 CLOSE UP Keywords: sustainability, experience and hybridisation What do the reopenings - old and new - tell us about the future of the restaurant industry? That we need to rethink our offer, approach and processes. Patiently mending the relationship with the new customer and without fear of looking the future in the face. by Anna Muzio Restaurant, where are you going? The summer season brings mixed signals for a recovery that operators and customers are longing for, but which is neither easy nor obvious. According to Coldiretti, more than six out of ten Italians went out to dinner on 2 June. But the Deloitte Consumer Tracker Observatory still estimates for 2021 an attendance decrease of 28% compared to 2019. If the intentions are to go out less, a higher average receipt is expected. Therefore, meeting the expectations of the new customer will be crucial. Some demands are unavoidable: health, sustainability and digital. Delivery and take-away will continue as support channels. But how are restaurateurs betting on tomorrow moving forward? We have analysed the debutants - reduced but they are there: Fipe calculates 9,190 in 2020 compared to 18,000 new businesses started in 2010 - and the many reopenings. HI-TECH SECURITY Convey the commitment to safety to the customer, make him feel secure. This is the first condition for restarting, but it is also an aspect to be considered in the future. The spotlight is on certified air quality, which some hotels in China already included as a luxury service five years ago. Covid MAGAZINE