Josep Tarradellas (Casa Tarradellas)

The creator of Casa Tarradellas managed to go from being a farmer, like many others in your area, to run a company with over a thousand employees and more than half a billion euros in turnover. Using their own words, he turned his business into a company As pointed out, is not a question of size, but organizational and long-term vision, there may be businesses large and small businesses. Tarradellas House began in the world of processed meat and sausages, but today they only account for 45% of the business, while pizzas, quiches and sandwiches accounted for 55%. On the death of his father, when Joseph was 23, decided to sell the cows and set up a factory. He started making jams, but always trying to innovate, launched one of its greatest successes, the Espetec, similar to but with the flesh fuet less pressure, making it easier to bite and more home.

Subsequently had other successes, such as pate in glass jar and diced bacon. In its constant search for innovation, also had failures, as when he tried to throw some burgers that could be six months to keep canned. With the launch of the pizzas, took a step forward to transform your business into a group of meat supply. When they decided to enter this market, the situation was not very clear, there were five brands of frozen pizzas, while a substantial part was held by white marks (about 35%). Tarradellas was proposed to differentiate a quality pizza getting appreciated by customers. To do this, engineers designed the appropriate equipment and the necessary atmosphere to retain all the qualities required. In this world of pizzas, despite the fierce competition that exists today, Tarradellas House clearly dominates, with over half the market. Tarradellas's success has been based on confidence in the team working with him and innovation. On this last point has highlighted not only launching new products to market, but also knowing the products that keep it profitable and getting rid of those who were not (ie, using the ABC method).