Speedy Food makes and distributes. On one side Pausa Spuntino, the packaged sandwiches that leave our plant in Sannicola. On the other New Taste Food, the catalogue our agents bring into kitchens. Same company, same person answering.
In Salento since 2001, without a break.
Consultants who come into your kitchen, not salespeople.
In the catalogue, across 14 product categories.
Pausa Spuntino makes, New Taste Food distributes.
A catalogue of 312 products built around two divisions. Each has its own supply chain and its own agent.
The company that makes and distributes, with two divisions under one roof: Pausa Spuntino for the packaged sandwiches, New Taste Food for the catalogue we bring to kitchens. One plant in Sannicola and five agents who walk into kitchens every month.
Sandwiches in modified atmosphere packaging, around 35 types across sandwiches, focaccias, tramezzini and fillings. They keep for 4 to 6 weeks. Made in Sannicola, and every pack carries a named supply chain.
Go to the brand →HORECA distribution: specialty burgers (Angus, Wagyu, Patanegra), Pizzella, Sistema Gusto, Pinsa Di Marco, Heinz sauces, Italian cured meats.
Go to distribution →A young entrepreneur from Salento starts making filled sandwiches, individually packed in modified atmosphere.
Distribution of other food products is added alongside production. Pausa Spuntino, the packaged sandwiches, and New Taste Food, the catalogue for foodservice, are born.
Strategic consulting, advertising and design support are added alongside sales.
The Fest, an open meeting between operators and producers, and the Lab, closed-door training sessions for selected customers.
We don't sell to people shopping on price. We sell to people who want an agent who understands food cost before quoting a price list. For 25 years we've tested our lines in the kitchen with the manager before proposing them. The result is less waste, fewer mistakes, less time spent sorting things out.
When we do our job well, your sales director sleeps easy because the supply chain holds up to a health inspection, and your executive chef is happy because the margin appears without having to invent promotions.
Each came from somewhere different: a kitchen, a delivery van, a room full of children. That is why they each notice different things once they are in your kitchen.
Your long-standing point of reference at Speedy Food
When you choose a partner for your business, experience and reliability make all the difference. I am Salvatore Carrino and, as Speedy Food's first and longest-serving agent, I know this trade and these products inside out, working alongside our customers for many years now.
Being the company's longest-standing point of reference means one thing to me: always being there, with the greatest care and precision. To me no customer is just a number, but a partner to build a solid, lasting relationship with. And precisely because the customer always comes first, I put my experience at your disposal and also behind my younger colleagues whenever it is needed, coordinating and keeping service standards consistently high.
My daily goal is to offer you concrete solutions, tailored to your real needs, to help your business grow.
Reliability and know-how you can always count on
In business, the real difference is made by consistency and trust. I am Marco Gentile, sales agent at Speedy Food, and I bring my customers years of solid field experience.
For me the job does not stop at the sale: it means being there when you need it, with steady support and a presence you can count on day after day. My priority is to give you stability, concrete answers and the reassurance of having a dependable partner alongside you, ready to support your business as it grows, with the greatest care and dedication.
Food Innovation Consultant & Sales Agent
A former chef with an international career across five-star resorts, Switzerland and Australia. From the most demanding kitchens to neighbourhood venues, I know every nuance, difficulty and dynamic of hospitality from the inside.
Today I put that deep field experience at the service of restaurateurs, as a consultant and commercial partner. When I walk into a kitchen I do not just see numbers and procedures: I recognise the real operational needs and the problems before they even surface, offering concrete solutions to grow your business.
Freshness, speed and strategy: sell to the future, today.
I bring a young, fresh approach, built to speak to a new generation too and to help you open your business to new, dynamic markets. My professionalism does not come from books: it was built day after day, starting from the ground up. I began by handling product deliveries, touching the range with my own hands and learning every technical detail of it.
Today, thanks to constant training and continuous field experience, I can offer you the added value others do not have: direct, in-depth technical know-how, together with the modern outlook your business needs in order to grow.
A smile costs nothing, but it creates a lot!
This is the motto that guides my every working day, a value I made my own after years spent in entertainment for adults and children alike. And it is precisely that human and professional background that lets me build an immediate rapport with the people I meet, even when they start out wary.
I believe a customer should first of all be listened to carefully and guided with honest advice, only ever proposing what is genuinely right and useful for their business. For me the commercial bond goes beyond the sale: I believe deeply in the human relationship, that special bond with the customer that leads me to become not only a friend, but above all a trusted point of reference they can always rely on.
They watch the flow, talk with the owner, note what sells and what doesn't.
The client's raw numbers, with 3 alternatives simulated over 4 weeks.
A dedicated price list, 2-4 new products chosen with the owner. Never a generic list.
The agent returns to the kitchen for the first service of the new product. Every time.