Revolution in the HO.RE.CA. business

Design, Tradition and Engagement The revolution in the HO.RE.CA. sector

Artisan | Retails | Industrial

INTRODUCTION “Design, tradition and engagement. The revolution in the HO.RE.CA. sector" examines the changes that will have the greatest impact in bakery and pizza industry in the up-coming years. At Mondial Forni we have identified trends in three categories: •

Customer experience – we explore the changes in the bakery sector that will influence the customer experience to drive sales and profits in stores;

•

New Products – consumers gets every day more demanding: foreign and regional products, goods with low salt and fat content or gluten-free products will be key ingredients for successful stores;

•

Innovative equipment - we show how innovative cooking equipment can be easier for bakers, allow the proper cooking for each product, reduce operating costs and strengthen the overall business.

In this analysis on stores and bakeries, we start with a vision on how customer interaction is changing the stores and in particular in the bakery sector.

Then we discuss innovative bakery equipment through an overview of new technologies that permit to interact with customers, meet changing tastes and exalt the details of the products.

Finally, we will analyze specifically the pizza industry with a particular focus on the Italian style pizza and focaccia.

The customer experience Stores became a complete sensorial experience.

In the new restaurants, bakeries and pizza shops the production and baking space blend with the sale and consumption space. Customers wants to be involved in the process of production of bread, pizza and food in general. The store becomes a place to socialize and learn about what we eat, about our health and to discover world cultures.

The bakery is sensorial place, able to reconnect people with each other, with the origin of the food and with the producers.

In the new concept of stores, baking in front of customers, creating a smell of freshly baked goods and using the right oven to enanche the teste of each regional specialty will be a critical factors for success.

New products Instigating the senses of customers.

What makes the difference between an original Italian focaccia and just a regular one? The details: the floured crust, the browning of the bread, the lower side well cooked and the ingredients: very hot but never burned.

A product baked directly on the stone, with an oven capable of creating a strong soil effect and a gentle heat from top can make a difference in the finishing of a good focaccia.

Working with the shovel directly in front of customers generates an irresistible smell of fresh bread along with a visual experience that conveys reliability and transparency.

It is not only with pizza and focaccia that we can make the difference by putting attention to details. All products, salt-free and gluten-free bread, Tuscan bread, French baguette, croissant, muffins and fine pastry like macarons, need special attentions while being baked.

Baguette

Focaccia

Ciabatta

Salt-free bread

Tuscan bread

Regional bread

Baguette

Croessant

Brezel Pastry

Innovative equipment Flexible, compact, simple. Always suitable to each product.

At Mondial Forni we are convinced that the oven can be a tool to transform the bakery business. The oven can help to improve operations, to expand the range of products, to exalt the peculiarity of each regional specialty, to create the smell of freshly baked bread and to share compelling customer experience in the generation of baked products.

On the road to emotional bakeries, the process of making and baking bread and pastry is increasingly in front of the customer. This allows the people to get in contact with food production and helps to create a complete sensorial experience.

All bakery equipment should pass the test to be put at work facing the customers, while being able to create an exceptional image for the bakery.

MONDIAL FORNI COMBINATIONS: Design + Flexibility + Productivity

Integrated hood with air suction • Less steam in the store

COMPACT RACK OVEN (ELECTRIC): • Fresh bread • Frozen Bread • Brioches / Croissant • Pastry products

DECK OVEN (ELECTRIC): • Pizza / Focaccia • Empanadas • Large bread • Artisanal style Baguettes

SUPPORT WITH WHEELS: • Easy to move for cleaning • Easy to move for maintenance

Integrated hood with air suction • Less steam in the store CONVECTION OVEN (GAS/ELECTRIC): • Frozen bread • Brioches/Croissant • Pastry products

DECK OVEN (ELECTRIC): • Pizza / Focaccia • Empanadas • Large bread • Artisanal style Baguettes FERMENTATION or DEFROSTING CHAMBER • Controlled Heat • Controlled humidity SUPPORT WITH WHEELS: • Easy to move for cleaning • Easy to move for maintenance

MONDIAL FORNI COMBINATIONS: Make it at your choice!

SHELVES: • Products ready to be baked • Products just baked (very hot)

INTEGRATED HOOD WITH AIR SUCTION • Less steam in the store • A more stylish oven CONVECTION OVEN (GAS/ELECTRIC): • Frozen bread • Brioches/Croissant • Pastry products

DECK OVEN (ELECTRIC): • Pizza / Focaccia • Empanadas • Large bread • Artisanal style Baguettes

SUPPORT WITH WHEELS: • Easy to move for cleaning • Easy to move for maintenance

PRODUCTOS PIZZERIA FERMENTATION and DEFROSTING CHAMBER • Controlled Heat • Controlled humidity

PIZZA Y FOCACCIA: honoring the most famous Italian tradition in the world

Pizza in the Stone Deck Oven of Mondial Forni Let your customers feel the difference!

DOMINO DECK OVEN: designed to amaze.

INTEGRATED HOOD WITH AIR SUCTION • Less steam in the store • A more stylish oven

WORKING WITH SHOVEL : • Cooking directly on the stone (best flavor and quality) • More "show" in front of customers

SUPPORT WITH WHEELS: • Easy to move for cleaning • Easy to move for maintenance

DECK OVEN (ELECTRIC) • Highest quality for pizza / focaccia artisanal bread • Energy Saving features • Independent decks • Modular design to growth together with your business

FERMENTATION and DEFROSTING CHAMBER • Controlled Heat • Controlled humidity • Or simple shelves

DOMINO DECK OVEN: not only PIZZA. Under test with Panettone!

Transforma las ideas en acciones.

Construir. Innovar. Liderar.

Transform ideas into actions.

Build. Innovate. Lead.

Mondial Forni is the result of Arturo Benini's dream, who in 1947 started his journey with confidence in the world of bread, enchanted by the magic around it and convinced that he could become an enthusiastic ambassador. This vision grew together with everyone who became part of it. Today, we still work with our customers to make their dreams become reality, to imagine new goals and view new horizons.

What does distinguish Mondial Forni?

We believe that diversity is a source of value and that every constructive contribution promotes the company's growth as an economic entity as well as a community of people. We believe that progress results from the union of individual energies and resources, from the transversal commitment of the people involved in this company.

From the exchange of experiences and skills among those who have the common goal of continuous improvement. We always try to understand the dynamics of the business scenario, looking at critical issues that arise as opportunities, so we can be the one who drives the change.

For more information: Mondial Forni S.p.a. – Head Quarter Via Dell'Elettronica 1 37139 VERONA - ITALY www.mondialforni.com email: mbox@mfb.it