The current situation and the industry's needs
According to Armin Boschetto, due to the pandemic, which brought numerous restrictions and protocols, the catering for the social and healthcare sector has seen a decline when it comes to the meals provided.
In this context, Markas has reacted by further optimizing its services and by investing in quality, research and development with the aim of meeting the exact needs of the facilities in which the company operates.
Streamlining production processes and, at the same time, improving the quality of meals are some of the key objectives that Markas has set itself. How? By investing in new technologies and cooking techniques that can improve both meal preparation and service delivery.
Rising energy prices, food products and future solutions
For Claudia Flaim, Markas' Sales & Marketing Director, the economic situation in the catering for the social and healthcare sector is inevitably linked to rising energy and food prices.
One of the key issues highlighted by Claudia Flaim, is related to the Code, published in 2016 and for which there is no ISTAT application for tenders valid until the end of January 2022.
The non-retroactive effect of this law has created a six-year legislative gap that strongly affects tender specifications and the current situation in terms of costs and prices.
Claudia Flaim, ends by sharing her point of view when it comes to utility costs and catering contracts. Keeping utility costs out of catering contracts could help face this challenging situation for two very specific reasons: firstly, this type of costs do not strictly impact the level of quality of the service provided, and secondly, often the kitchen where the catering provider operates is located within the contractee's facility, and therefore the contractor cannot affect such costs.
Read the full article here.
FIND OUT THE LATEST NEWS
Markas Ideas: when employees are the real protagonists of innovation and corporate change
Markas has decided to launch an innovation challenge for all the Group's employees (I...
Heterogeneity, inclusion and corporate regeneration: the growth of the large Markas family continues
The latest balance sheet, updated to 2022, regarding the number and structure of Mark...
Plant-based ragout: a new dish, where food innovation meets tradition
As a collective catering business, we understand the importance of offering everyone ...
M'Illumino di Meno 2023: Markas’ decalogue for sustainable workplace behavior
On February 16, 2005, coinciding with the implementation of the Kyoto Protocol that f...
Artificial Intelligence for more safety at work
People have always been at the heart of Markas' activities, and regardless of the d...
Open innovation: it all starts with people
The world of collective catering, from school canteens to hospital and company cant...