Establishments Chiappa is a family story. In the 1960s, the grandmother of the current owner, Laurent Chiappa, owned a grocery store in Vigy. The store also does home delivery. His two sons took over the clientele and founded the company in 1974, in the family home. Laurent Chiappa joined them in 1983, at the age of 16. He made deliveries to private homes, before taking over the reins of the establishment in 2000. Upon his arrival, he stopped delivering fuel oil and coal, and concentrated on drinks.
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Double your turnover
Since then, the leader has grown the company. Etablissements Chiappa supplies nearly 300 cafés, restaurants and hotels. Some of his contracts, he won them by joining a purchasing group: Distriboisson. With 145 members in France, the network can negotiate prices and discounts with manufacturers and producers. “I had to fight to get there. It did us a lot of good, he says. Before, price levels, sometimes we were a little above. »
Result: the company achieved a turnover of seven million euros in 2021. A volume that has doubled in ten years and should increase further this year. This activity is mainly deployed in Metz and Thionville, but goes as far as Longwy, Sarreguemines or Commercy.
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References & trends
In 2012, he also opened his establishment to direct sales. For this, he had two beautiful cellars built, below the family home. One for champagne and the other for great wines. “We have 35 champagne references and more than 300 in wine,” explains Laurent Chiappa. It’s the ones in beer that are exploding right now. But hard to say how many we have in total. »
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With all this stock, the trends in his sector, Laurent Chiappa knows them. For beer, time is bittersweet. “Some even predict the arrival of sour beers. “While for wine, mouths are turning to less syrupy and less sweet bottles. The weather also changes the orders of its customers. “During the days of heat wave, we sell more water, soft drinks and beers, less wine and strong alcohol”.
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The importance of staff
His company, Laurent Chiappa, “is there all the time”, weekends included. A personal matter, up to the relationship with his drivers, whose importance he underlines. “Most of them have been there for more than 10 years,” he says. They do a very hard and physical job. Every morning, they load their truck, leave at 7:30 a.m. to deliver around fifteen customers in the morning. They come back and leave in the afternoon. A workload that makes it very difficult for him to recruit staff.
This is also the job that Laurent Chiappa’s son, Romain, does. “He has a master’s degree in commerce and works in Luxembourg. He joined us. This morning it is on delivery. I want him to do it to see all the vagaries of the job. Before taking over to continue to grow the company.
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