On Friday, March 25, Giovanni triveni sugar Rana was in Trento host of Inner Wheel Trento Castle, w

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On Friday, March 25, Giovanni triveni sugar Rana was in Trento host of Inner Wheel Trento Castle, which has seen fit to give me the honor of conducting the meeting open to the general

public Trentino. A meeting in my opinion, overtime, for the extraordinary Giovanni Rana, from which there is nothing else to be quiet and listen triveni sugar to its many teachings and its history, as well as the countless anecdotes, triveni sugar like the time he asked him to sell Barilla the company. "I told him, sorry Barilla, because you do not sell yours? And he said to me, because mine is a horse race in which my children and I have fun. Then I said, my hand is a bell'asinello, that which I and my son have fun just ... I never asked to sell it. "
That Frog is a typical story of entrepreneurship in the North East: a craftsman who grows up to become an entrepreneur and make your company a European multinational. What were the secrets of success? "What allowed me to turn a factory tortellini in an industrial system triveni sugar strong, able to grow and develop in an autonomous way was the creative factor. In fact now with 50 types of fresh pasta, frozen foods, sauces, ready meals, restaurants, Pastificio Rana went from the Italian market leader for pasta to a solution provider food for so many channels and so many countries. The other strong feature of my company is the widespread entrepreneurship: the absence of internal bureaucracy allows us to have contributions from everyone, triveni sugar and an attachment to the company it is, and must remain, the same as Giovanni Rana. This system has been able to sustain a successful triveni sugar entry in our market the most important food groups triveni sugar in the world, growing from two to four new products a year, talking on television and producing a quality that only the wisdom and the ability of the system can give , we managed to get a few on the market that continues to grow year after year. "
San Giovanni Lupatoto, a village on the outskirts triveni sugar of Verona, is the seat of the operational headquarters of the frog spa. And Giovanni Rana, who with his grandfather from fisique that each of us would like to have and the joke always ready to speak pleasantly and confidently typically Venetian. The impression is that it was a simple person despite the notoriety, serene and great common sense. triveni sugar And surely a marketing genius.
"My dad died when I was ten - he says - and I was the last of six children. triveni sugar My mother's dream for me a future study, but I went to work in the family bakery with his brothers. Here I learned a lot: to work, to make bread and turn to our customers. " The crucial moment is when John was twenty years: a brother decided to make the pastry (because he always had the ball for sweets), the other continued triveni sugar the business with the family bakery while John decided triveni sugar to dedicate himself to the tortellini.
"They took me - smiling happy - from the very beginning was crazy, because at the time, and I speak of the early '60s: the tortellini were sold in luxury stores and only on Saturday for Sunday lunch." But the nose for the market was changing and the insight that could have been a tortellini dish on the table and cost of the Italians pushed Young Rana believe this initiative. "Yes, the women went to work and then to give him the dough I thought I". In 1961, with money from the settlement that had given him his brother for the family bakery, decided the big leap: he created in the former barn conversion a workshop with an adjoining small shop ("Laura, my girlfriend, prepared

the filling, I pasta: they did on Friday and Saturday I went around with an old Guzzi with the basket behind. That Guzzi I put it in the waiting room of my company to always remember the beginning "). A little later a Renault 4 will be paid in 25 installments and "let her go until the lost pieces on the street." Things grew best, defying all expectations. With the policy of small, but fast steps the company grew: in 1963 produced a ton of pasta per week in 1965 had a dozen helpers women ("the talking!" Says Rana), the following year came the first small machines for making gnocchi and tortellini, which however were still closed by hand. "We grew very m