Meneghello Formentera. The best distribution service for the hospitality sector in Formentera
Hermanos Meneghello is one of the most important food distribution companies for the hospitality sector in Ibiza and Formentera. Its history dates back almost four decades, when Piere Paolo and his brother Andrea founded Hermanos Meneghello. What started out as a small distribution business for bars and restaurants has become, thanks to a lot of hard work, effort and perseverance, the main supplier of fish, seafood and Italian and Asian products on the two islands.
After a lifetime together, tirelessly manning their company, the brothers Meneghello welcomed a new addition to the team six years again: their director, Juan Marí Carvajal. ‘I started out at Meneghello and after three years we created our fish line’. After four years in the business, I took on the role of director, so that Andrea and Piere Paolo could take more of a back seat, because, after all the work they had done, they deserved to enjoy some of the fruits of their effort. They are still very active in the company, however, because, at the end of the day, it is their passion. But I think we have found a perfect balance’, he says.
In regard to his work at Hermanos Meneghello, Juan Marí explains that it has revolved around modernising the company in order to make it more competitive. ‘Over recent years, we have undergone marked growth. Having got to this point, my aim is that we keep on the same track and gradually improve’, he maintains.
deliveries and service in Formentera
With several years of experience distributing in Formentera, Juan Marí claims that what their customers value the most is ‘the ease and convenience of working with just one supplier who provides them with such a wide variety of products’. These include everything from fresh fish to frozen sourdough bread, general provisions and, especially, imported products: Mexican, Asian and Italian ingredients, among others. ‘We want to strengthen our presence on the island, supplying both large and small restaurants, which is why we distribute in Formentera on a daily basis. Our customers really value this service and the immediacy that we offer’.
Juan Marí: ‘Our customers in Formentera highlight the convenience of working with just one supplier who provides them with such a wide variety of products'
The Hermanos Meneghello warehouse, situated in the Montecristo industrial estate (Ibiza), has ample space for chilled and frozen products, a handling area and even a tank for live shellfish (spiny lobster and clawed lobster). Hermanos Meneghello also boasts a highly-qualified team to provide Ibiza and Formentera’s hospitality sector with the finest solutions. Theirs is the service most valued by customers who Hermanos Meneghello has been working with for some time. Said service begins by providing each chef with information about particular products that would best meet their needs, handling of raw materials – upon request by customers – and fast and efficient delivery with a fleet of modern vehicles equipped with refrigerator and freezer boxes to guarantee that produce never fails to arrive in perfect condition.
The Hermanos Meneghello team: a close-knit family
There is no doubt that this year has been full of obstacles for everyone, but especially, for businesses. In regard to 2020, Juan Marí notes that it has been a year in which the team has really had to adapt, more than the business itself. ‘Without a doubt, the most important thing in the company to this date are the staff. We’ve learnt to look after the people around us, both employees and customers, and to empathise with each person’s situation in order to come through it together. Hermanos Menhegello wouldn’t be where it is now if it wasn’t for the great team that’s behind it. It has been a very difficult time and the company has gone to great lengths to help our staff. And, as the company director, I can attest to the fact that it has been reciprocal: our employees have also done their all to ensure that the business moves forward in these difficult times’, notes Juan Marí.