Cigierre: “In the two-year period 2022-2023 at least 80 new jobs in Friuli-Venezia Giulia out of a total of more than 600 hires”

More than 600 hires in the two-year period 2022-2023, including at least 80 in Friuli Venezia-Giulia: these are the forecasts of Stefania Criveller, Cigierre's Corporate General Manager, shared today at the press meeting at the company's headquarters in Tavagnacco, together withRegional Councillor for Labor, Training, Education, Research, University and Family Alessia Rosolen, Cigierre Group Head of HR Mario Perego, Wiener Haus Business Unit Manager Daniele Zero and Cigierre Research and Product Development Manager Riccardo Batesta.

"We at Cigierre have a winning recipe that has allowed us to grow together with the territories in which we do catering," commented Cigierre Corporate General Manager Stefania Criveller. which is based on two main ingredients: attention to people and constant investment. In fact, we have never stopped, even in this period marked by some delicate moments. In fact, our goal for the biennium 2022-2023 is to open 40 new premises and we intend to maintain it, as well as to invest 20 million euros to renovate the existing ones. And these commitments cannot be separated from the collaboration of public stakeholders as well, such as today's collaboration with Friuli-Venezia Giulia, of which we are particularly proud, being the region from which everything originated and which still remains central to our business."

"The recruiting days with companies are part of the actions promoted in recent years by the regional administration to give concrete answers to the territory and are the fruit of the great work that the regional service for companies and the employment centers have done in recent years to give timely answers to our productive sectors," said instead Alessia Rosolen, Councillor for Labor, Training, Education, Research, University and Family of the Friuli-Venezia Giulia Region. "Public-private collaboration is crucial, particularly at a time when the number of young people entering the workforce is declining due to the demographic crisis. We are reshaping the training sector with interventions linked to both national and European policies. The path taken gives a different signal with respect to the role of public services on the issue of employment. For us, employment centers remain the core of a service that is essential for the growth of our territory."

The Recruiting Day, created in collaboration with the Friuli-Venezia Giulia Region's Employment Services, saw more than 100 applications sent in.
The company's goal, in fact, is to select a total of 50 profiles to be employed within the Old Wild West, Shi's, Pizzikotto and Wiener Haus establishments in the region.

"Cigierre continues to grow and develop by putting people at the center," commented Mario Perego, Group Head of HR at Cigierre. "Which means being able to count on career opportunities and the enhancement of skills. In fact, 95 percent of restaurant managers started their career and trained internally and, in turn, the business unit managers, at the top of the operations network, are all former restaurant managers. This is possible thanks to the continuous training provided by our academy, which will train at least 300 new authentic restaurant specialists in the two-year period 2022-2023 alone."

The profiles sought during the Recruiting Day are both managerial figures (assistant restaurant managers), kitchen and pizzeria managers, and more operational figures of kitchen and dining room workers, such as cooks, pizza makers, Japanese-sushi kitchen workers, waiters in the dining room but also delivery workers.

In addition to the 50 profiles that will be selected, Cigierre has also recently hired another 30 professionals to be employed in the new Wiener Haus restaurant that opened just today in Tavagnacco: a newly designed restaurant that, as the first of the chain of brewery restaurants specializing in Central European cuisine, will offer "all day long" service, thus covering all meals, from breakfast to dinner.

New additions to the restaurant's menu include, in addition to the format's classics-most notably the Wienerchnitzel, a schnitzel that is beaten, hand-breaded and served with a variety of fillings-the freshly stuffed croissants for the breakfast offering, the "scrocchia," a special type of flatbread so named for its crispiness, and the pan-cooked pizza. All accompanied by an exclusive selection of beer-based cocktails and dishes paired with them.

It was precisely in the province of Udine that the first Cigierre formats were developed, within the "Città Fiera" shopping center in Torreano di Martignacco, a test bed for the development of the project. Then followed exponential growth thanks to the concentration of know-how and the standardization of processes and the quality of the products to be offered in the different stores, and then replicated with the franchising formula.

"Today we can boast more than 370 venues present both in Italy and abroad, 6 different formats, including Old Wild West, which turns 20 this year, and Temakinho, which turns 10," said Marco Di Giusto, Founder and CEO of Cigierre. The secret to our growth? An approach based on three simple words: adaptability, flexibility and creativity, which has enabled us to record consolidated Group sales in 2021 of 350 million euros, with plans to grow sales to 500 million this year and 550 million in 2023."

Central remains the Friuli-Venezia Giulia region, where Cigierre has 16 restaurants and about 400 employees to its credit. Here, in fact, is the company's headquarters, a true center of quality: the selection of raw materials is centralized and studied in great detail. Starting from this, all aspects of the different dishes are then analyzed: flavors, textures, appearance, preparation and serving methods, and last but not least the result.

"Everything is chosen and tested in the Tavagnacco headquarters, only in this way is it possible to maintain the very high standards we have set for ourselves and be sure that in every restaurant the offer is aligned. Our customer is increasingly demanding and, accomplice to the pandemic and the period of uncertainty, is abruptly changing his habits. Lately, in fact, there has been a "physical" return to the restaurant to experience sociability and experience, so we are not surprised that the number of monthly place settings has grown, reaching 2 million 200,000 in October"- concludes Di Giusto.