L ’ OSTERIA
“WORKING WITH FOOD IS GREAT . IT ’ S BETTER TASTING A TIRAMISU THAN TESTING SCREWS ”
STEFAN HÖLLEN VP SUPPLY CHAIN , L ’ OSTERIA
Supplier contingencies vital for L ’ Osteria For Höllen being prepared meant that , for the company ’ s most important products , it must have a two-supplier strategy so that in the event of disruption , it always has a contingency partner .
L ’ Osteria is a franchise-based restaurant business that ’ s mainly grown with pizza and pasta . All its restaurants are individually designed .
“ It ’ s not like other brands that are homogeneous ,” says Höllen . “ All our restaurants have a separate design , which we try to fit to the region where they are , or the city . We want guests to feel at home in a relaxed and nice atmosphere . Our mission at L ’ Osteria is creating moments where favourite people and favourite food come together .”
Underpinning this mission is Höllen and his team , who make sure each restaurant always has what it needs , when it needs it , at the price at which it needs it .
Echoing his earlier point about resilience , Höllen references the company ’ s recent pan-European logistical rethink . The company now uses a single logistics provider to supply the restaurants in Germany , and also in all other countries , with more than 1,000 or so food and non-food products its restaurants need .
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