Unilever Food Solutions Parses the year 2015

With the positive balance for some and negative for others, the company Vice President, Ricardo Marques, analysed the prospects of the market and how the food service operator must face and invest in the year 2015. "There is a negative expectation in relation to food service, which doesn't mean a thing, but a slowdown, since the market had been growing at double digits, at a very strong pace. However, in General, the indicators show that the food service will follow growing and with potential for years to come, "he said, in an exclusive interview to Cute News Portal.
Influence on the canals-according to Mahmood, in the first quarter of the year it was possible to get an idea of how the market should react, although he points out that photography now may not necessarily be the photograph of the entire year. "We are at a time of instability. People have doubt what will happen and control a little spending. Therefore, the analysis is that the channels that cater to leisure demand has suffered more, though, those that meet a demand from necessity, as lunch in shopping areas, are still good, "indicates.
Opportunity – for Unilever's Food Executive Solution, the food service must now turn their attention to the profitability of your business. "The great opportunity at a time like this is that the operator should look for your kitchen and plan more efficiently. For example, with inflation shooting, influenced by food items, such as tomato, onion and others, it is obvious that this variation will impact. And today the food service you have the possibility to replace the use of the product in natura to protect themselves from inflation, "suggested. Currently, Unilever distributes directly to fast food chains and meets other operators through the wholesale cash and carry & Distributor.
Win with the team-following the same reasoning to monetize the operation, Marques stressed that the replacement of some items in natura for processed products protect against inflation punctual. Are products which also facilitate labour and provide the operator with more productivity of its employees. "If I use ingredients that make the process more efficient and I release time for my team, I can focus on professionals in a new preparation, to something that can be more profitable," he concluded.