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Pizza or Pinsa?
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Have you ever thought about the combination of Design e Technology for your laboratory?
It is true that usually for those who work in food it is not important what is hidden inside the laboratories of bakeries and pastry shops but what comes out of those laboratories, in the form of the finished product, is important.
Even customers who sit at the café to eat a good Brioches with cappuccino or go to buy a kilo of bread for Sunday lunch are more interested in scents, appearance, and growing numbers of those who are ingredient-conscious.
But what about revolutionizing the concept of quality starting right from the production chain?
Probably many are reluctant to the idea of making an investment in technology for more and better performance of their laboratory. Maybe they think they don't have the numbers to be able to do it, maybe they are afraid of what it means to manage large investments, or maybe they have never thought about renewing the soul of their business.
But let's look at some reasons why RENOVATING YOUR COMPANY it could be the cornerstone of success:
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THERE IS NO STANDARD MARKET: Over time, the characteristics of the market we refer to change. It is not uncommon to hear words like globalization, adaptation, revolution, strategy, marketing, renewal. Today we are in a world full of rapid evolution, and even in food this is evident. We hear about new things coming from various countries, people are opening up in search of new flavors, new products and new food ideas. It is necessary to keep up with these trends not only to sell but also because competition today is increasingly fierce and things quickly become "old."
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RAISES ENTHUSIASM AND INCREASES TURNOVER: although perhaps our brand and our products are what we rely on, we cannot forget that the heart of a business lies in the people who work on a daily basis to ensure the success of a good product. Statistics show that having staff who work with dedication and enthusiasm increases productivity and that the well-being of workers and within a company makes a difference on turnover numbers. In the case of those who sell food, let's face it, the difference will also be evident in the final product, be it a pizza, a brioche, a cookie or a fragrant loaf baked with love.
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IMPROVE YOUR COMMUNICATION IMPACT: we cannot assume that an upgrade in production technologies does not have direct and visible implications for the finished product as well. A better quality product will be recognized and appreciated by loyal customers but will also attract the attention of those who had not noticed it until then, going on to engage and entice a new section of the market to purchase.
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INVEST IN QUALITY: a company or laboratory that invests in the quality of its products will not take as long to advertise within its field of expertise. We can tell who really knows how to do it from who is selling something. We can tell which companies in our industry are renewing themselves by staying in the crest of the wave and which ones are starving for not being able to adapt to market needs. Today, if we want to stand out, we are forced to look at things in an entrepreneurial way by choosing new avenues and being supported by experts who have made this their "bread and butter."
Choosing technology applied to food no longer means productions that look at quantity at the expense of quality, but it means choosing to produce how you want and how much you want with better quality and, above all, consistent product success. With applied high-technology, it is possible to make products indistinguishable in both characteristics and shape to handcrafted ones and to do so without waste so as to greatly reduce waste.
Investing in applied technology means making a cutting-edge choice in all respects, which translates into being an entrepreneur and learning to look to the future by being able to see the benefits of novelty across the board and opening one's mind to true "know-how."