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pizzapasta and Italian food magazine
Issue 149 April 2012 www.papa.org.uk
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pizzapasta AND ITALIAN FOOD
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Welcome Calories, salt and VAT on hot food are just three of the topics to have hit the headlines recently and are covered in our news pages. If you have views to share and opinions to express about these, or any other topics of interest to the sector, then why not get in touch and join in the debate? (turn to page 44 for some independent views about salt). In our delivery driver feature we look at the importance of safety and training, and report on some environmentally-friendly bicycles that are now being used to deliver pizza. It’s also the time of year when we begin our search for this year’s Pizza Chef of the Year. If you think you, or a colleague, have what it takes, then turn to page 14 to find out more! CLARE BENFIELD EDITOR clare@jandmgroup.co.uk
Contents NEWS 04 Calories to be capped and cut. 05 CASH claim salt levels in some takeaway pizzas are ‘dangerous’. 06 VAT loopholes and anomalies to be closed. 08 Prezzo launches new multiple choice menu.
PAPA 11 PAPA news 14 Pizza Chef of the Year 2012.
FEATURES
34 Not for everyone, but definitely for someone! – the pizza-serving deli seeking a new owner. 36 Budget balancing – advice on how to maximise your catering equipment spend.
PROFILES 38 da Scalzo – the restaurant come café serving up jazz, art and Italian cuisine. 40 Deliverance – the multi-cuisine delivery service that’s revamped its pizzas. 42 Pizza My World – Tara Mulrennan, science and innovation manager for foodservice, Dawn Farm Foods.
16 Pizza cheeses – whatever your budget or pizza application, there’s a cheese for it.
REGULARS
26 Delivery drivers – safety awareness and environmentally-friendly options.
29 Service call – checking the obvious and saving money.
32 Packaging solutions – a snapshot of some of the latest packaging launches.
44 The independent’s view – the salt debate.
ARTICLES
45 Index of PAPA registered suppliers.
30 Making food spectacular – a new look Leathams celebrates its innovative food.
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Calories to be capped and cut La Pizza Company becomes Pan’Artisan Pan’Artisan, originally La Pizza Company, launched its new name ahead of the recent Food & Drink Expo and celebrated with a free prize draw to win a trip to Italy. Managing director, Richard Jansen, announced the name change, saying that Pan’Artisan will be producing frozen, full and part-baked, dough-based products for foodservice.“Pan’Artisan will continue to supply the innovative, high quality products that La Pizza has become known for but we want to widen our scope and develop more bespoke products and new ranges in conjunction with our customers, to better meet their needs, and future market trends,” he said in a statement. Since 1991 La Pizza Company has been supplying frozen, full and part-baked, dough-based products to the foodservice industry, building on its Italian traditions, and concentrating mainly on handfinished pizza bases, dough balls and speciality Italian breads. Now, with the emergence of a wider acceptance by the consumer of more exciting and interesting bread-based formats, the relaunch of the company with a new name identifies more closely with its capabilities, and its expanding customer base, say the firm. Pan’Artisan (www.panartisan.com) exhibited at Food & Drink Expo 2012 where it launched a number of new products. “We have exhibited at Food & Drink Expo since 2004 as we’ve found it attracts the right audience for our range of products and is the perfect vehicle for launching new products,” added Richard Jansen.“Our latest launch is the Sorrentini, an innovative product, and the ultimate in hot food on the move. It’s made from a thin, Calzone base that has been pinched together creating pockets that are filled with either Mozzarella, ham and tomato or Mozzarella and tomato. The Sorrentini is then baked resulting in all the flavours of pizza in a format that is easy to eat. “We are also launched our 5” Tasca, a fully baked, folded, bread pocket that can be filled and either served cold, or toasted in just 90 seconds. At the show, we demonstrated how to stretch and toss dough balls and visitors were able to sample our delicious Italian wood fired pizza bases.”
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The country’s biggest supermarkets, food manufacturers, caterers and food outlets are joining forces to help cut five billion calories from the nation’s daily diet, the Health Secretary Andrew Lansley, has announced. Asda, Marks & Spencer, Morrison’s, Sainsbury’s, Tesco, Waitrose, Coca-Cola Great Britain, Kerry Foods, Kraft, Mars, Nestle, PepsiCo, Premier Foods, Unilever, Beefeater (Whitbread), Subway and contract caterer Compass have all joined the fight against obesity and are leading the way in signing up to the Responsibility Deal’s calorie reduction pledge. England has one of the highest rates of obesity in Europe and some of the highest rates in the developed world (over 60% of adults and a third of 10 and 11 year olds are overweight or obese). Consuming too many calories is at the heart of the problem. Making commitments to cut and cap calories are some of the world’s biggest food and drink manufacturers and best known brands. More than three-quarters of the retail market has signed up. In addition, among the first signatories are some of the top caterers providing meals in thousands of out of home settings, including Subway’s 1,423 stores ranked number two by total meals sold. Asda will develop a new reduced calorie brand across a wide range of products that will contain at least 30% fewer calories than their core Chosen by you brand. Coca-Cola
Great Britain will reduce the calories in some of its soft drinks brands by at least 30% by 2014. Morrison’s will launch a range of healthier products developed by their chefs and nutritionists. Tesco is on track to remove 1.8 billion calories from its soft drinks, will expand its Eat, Live and Enjoy range of lowcalorie meals and is making it easier for shoppers to spot low-calorie options through its "Green Ping" labels. “Eating and drinking too many calories is at the heart of the nation’s obesity problem,” said Andrew Lansley. “We all have a role to play – from individuals to public, private and non-governmental organisations – if we are going to cut five billion calories from our national diet. It is an ambitious challenge but the Responsibility Deal has made a great start. “This pledge is just the start of what must be a bigger, broader commitment from the food industry. But it is a great step in the right direction and will help million of us eat and drink fewer calories.” British Retail Consortium Food Director, Andrew Opie, said: “Responsible retailers are dedicated to helping people make healthier choices. The new commitments on calorie reduction complement other work retailers are doing in areas such as calorie information, salt reduction and alcohol units. The next phase must be to consolidate the excellent foundation which so many businesses have helped to put in place.”
Papa John’s names franchisees of the year Papa John’s International has announced its 2011 Franchise Operators of the Year, including Raheel Choudhary of KSC Limited in the UK. Each of the winners was honoured at Papa John’s Annual Operators Conference with a $20,000 cash award and a crystal Papa John’s restaurant trophy, and were selected primarily for exemplifying Papa John’s commitment to serving a superior quality pizza, world-class customer service and outstanding community involvement. Papa John's vice president for UK & Europe, Jack Swaysland, said: "Papa John's has over 3,500 stores worldwide, and so for Raheel to win this accolade is just fantastic. He has always impressed us with his commercial success, commitment and dedication and this is just confirmation of his amazing talent." The award was presented by John Schnatter, Papa John’s founder, chairman and chief executive officer, at the Annual Operators Conference in Louisville, who
Award-wining Papa John’s franchisee, Raheel Choudhary.
commented: “Our winners do an outstanding job delivering on our ‘Better Ingredients, Better Pizza’ brand promise. These franchisees are excellent role models for the entire Papa John’s system, and it is an honour to recognise their efforts.”
April 2012
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CASH claim salt levels in some takeaway pizzas are ‘dangerous’ New research by Consensus Action on Salt and Health (CASH) and the Association of London Environmental Health Managers (ALEHM) released at the start of Salt Awareness Week 2012 (26 March to 1 April) claims to have revealed significant differences in the salt and fat content between takeaway pizzas and those purchased from supermarkets. In what CASH say is the most comprehensive survey yet, some 199 margherita and pepperoni pizzas were analysed (the takeaway pizza outlets approached were all in and around the London area, whereas the supermarket retail outlets came from a nationwide selection). The takeaway pizzas were found to be the highest in salt, containing up to two and a half times more salt than the average supermarket pizza (2.73g vs. 1.08g salt/100g, say CASH), with one independent outlet in particular alleged to be selling pizza saltier than the sea (2.73g salt per 100g of pizza), and half of all the takeaway pizzas investigated containing all of a person’s recommended daily allowance of salt (6g). “It is surprising there is still so much salt hidden in every day foods,” said Katharine Jenner, campaign director of CASH, on the publishing of the report.“It should be up to us how much salt we eat, but whilst there is so much salt in our food, people are unable to choose a healthier diet and are therefore putting themselves at risk of a stroke. This is why we are highlighting hidden sources of salt in our food for Salt Awareness Week. ” “It’s a national disgrace that our health is put at risk; the government is not taking enough action to reduce the amount of
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salt in the takeaway sector. The supermarkets have made the same pizzas with much less salt – showing how easy it would be for the whole sector to make big salt reductions,” added professor Graham MacGregor, of the Wolfson Institute and chairman of CASH. Not only do takeaway pizza businesses have dangerous levels of salt in their pizzas, claim CASH, but they don’t have to provide any form of nutritional labelling, meaning that consumers are unable to easily choose lower salt options, whereas in the supermarkets, eight out of 10 pizzas provided some form of front of pack nutrition information, they observed. Three quarters of the supermarket pizzas (72%) currently meet the salt target, whereas only less than a fifth (16%) of takeaway pizzas do, claim CASH. Many supermarkets have made great progress in removing salt from their pizzas, acknowledged CASH. For instance, Morrison’s were found to retail five of the 10 lowest salt own-brand pizzas surveyed, but despite containing a third less salt on average compared to takeaways (1.08g/100g compared to 1.57g/100g), many supermarket pizzas could still be classified as ‘unhealthy’ in CASH’s opinion. They also claimed that a PizzaExpress margherita pizza from a supermarket contains
almost half (43%) the amount of salt per 100g than the restaurant takeaway equivalent (0.85g vs. 1.493g salt per 100g), although PizzaExpress does recommend on pack to consumers that they only eat half of the supermarket version, whereas you would eat the whole restaurant/takeaway version. “Without compromising on taste, we have a salt reduction programme in place, and will continue to have. For example, salt in our kitchens has already been taken out,” a spokesperson for PizzaExpress told us.“It is also up to consumers ‘customise’ their pizzas, in that some toppings – pepperoni and anchovies, for example – are saltier than others, and we try and advise our customers on this aspect too.” Hannah Brinsden, a CASH nutritionist, agrees with this selfregulating, customer-related input. “Whilst a lot of the salt is hidden in the pizza base and the cheese, you can still choose to have a healthier pizza by watching out for high salt pizza toppings such as bacon, pepperoni, anchovies, and olives and making sure you check the labels when shopping,” she says. In response to CASH’s survey, PAPA director, Jim Winship said: “Salt is also an essential ingredient in the process of baking a pizza, but virtually all the major chains and retailers now clearly state salt contents either on packs or on web sites so that consumers can
see exactly what they are getting. “As with some of their previous surveys, CASH have deliberately chosen the most salty varieties of pizza in order to justify their headlines and it is particularly unfair to castigate independent takeaways, many of which are doing their best to meet government nutritional targets. They are not required in law to label products, partly because it would be virtually impossible for them to do so accurately and if they get it wrong they fall foul of trading standards legislation. Both the UK and EC governments recognise this, which is why they are exempted from labelling legislation. “The Pizza Pasta & Italian Food Association is currently working with the Department of Health to produce guidelines to help independent takeaways and restaurants meet the government’s health targets. Indeed, we have an imminent meeting with them about exactly this. “As always when Salt Awareness Week approaches, CASH have gone out with the specific intention of making headlines rather than recognising the huge reductions that have already been made by many manufacturers and foodservice outlets in reducing salt levels, despite the technical difficulties in doing so. “With regard to trans fats, we are not aware of any major UK made brands that contain artificial trans fats. However, some trans fats do occur naturally in foods such as meat and dairy products and cannot be removed. The industry is also working hard to reduce saturated fats but there are technical obstacles to overcome as these are an integral part of the baking process.” 5
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VAT loopholes and anomalies to be closed In the recent budget, the Chancellor, George Osborne, outlined plans to examine a number of VAT loopholes, including those currently arising from the purchase of ‘takeaway’ hot food (anomalies having arisen from where such items are sold by retail outlets such as supermarkets but escape VAT). Standard rated goods have VAT of 20% added to the selling price while zero rated goods do not have to have any VAT added to the selling price. Zero rated items include cold takeaway food and sandwiches. Standard rated items currently include all hot takeaway food and drink, all food and drink supplied to be eaten on the premises, food and drink supplied for catering, and items such as snacks, soft drinks, confectionery and so on. The discrepancy has arisen in that currently, retailers such as supermarkets have not been required to pay the 20% VAT on their hot food ‘takeaways’, as would be the case at ‘traditional’ takeaway outlets such as pizza and burger chains, for example. The supermarkets claim that their equivalent food is not designed to be eaten immediately, but rather is simply kept hot so as improve its appearance and aroma. Thus, such
retailers have been able to sell very similar products to their takeaway competitors, but without having to cope with, or pass on, the 20% VAT levy to their customers, as is currently the challenge for dedicated high street hot food operators. Commenting on the VAT changes to all hot takeaway food announced in the 2012 budget, a spokesperson for Domino’s Pizza said:“We welcome any changes which level out the playing field within our industry.” The revised changes are expected to take effect as of 1 October 2012, with the 20% VAT becoming payable on all food from all retailers being served above ambient temperature, and including items such as pies, pasties and toasted sandwiches, but not freshly baked bread (the HMRC have estimated that this will pull in an additional £105 million in revenue for 2013/14). However, many conventional hot food-serving takeaway outlets in the pizza sector and else where are already in the midst of challenging the 20% ever having been applied to them in the first place. Nick Troen, owner of a small Mexican burrito restaurant group, Poncho 8, in London, is
currently putting their case to HMRC as to why businesses such as his should not be paying this levy in the first place, and now fears that this latest development will render his case null and void. "Effectively this is the government punishing retailers who prepare better quality, healthy hot food over those who pre-package cold food and leave it on the shelf for hours,” he says.“It doesn't make any sense!" Consequently, it now seems that many hot food retailers could have some headaches to face in trying to deal with the implications of these measures (for example, pricing issues could arise with toasted sandwiches costing more than their cold versions, wherever they are sold). The VAT Helpline can be contacted on 0845 010 9000 to request further guidance, and there are helpful publications supplied free of charge (VAT Notice 709/1 Catering and take-away food and VAT Notice 701/14 Food). Business Brief 09/05 VAT - Hot take-away food sets out HMRC policy on the VAT treatment of hot take-away food following a number of VAT Tribunal decisions. You can also download VAT publications from the HMRC web site (www.hmrc.gov.uk/vat).
Latest Spaghetti House opens in Kensington The latest addition to the Spaghetti House ‘family’, a boutique venue which launched on 30 March in Kensington High Street, W8, heralds a new generation of restaurants to come for this long-established, family-owned and privately-run group. The new take on the traditional sees the décor move towards subtle and stylish interiors, where calming shades of green perfectly offset the stronger splashes of colour, with light wooden tables and banquette seating for contrast. Neutral walls create the perfect backdrop for the black and white photos with scenes of rustic and urban Italian life. Making a bold menu statement vivere per mangiare, non mangiare per vivere - live to eat, not eat to live - the kitchen is at the heart of the restaurant and in full view of the diners and from where the chefs dish up the authentic, quality food for which Spaghetti
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House has become known over five decades, but now served with a contemporary take. With food showing its Italian provenance, there are assaggini and antipasti, sharing dishes, regional fish and meat specialities, and tasty stone-baked pizza. A big focus is a brand new Menu per Bambini, a Children’s Menu which offers a plentiful and healthier choice. Billed as ‘cucina Italiana e pizzeria’ this new Spaghetti House is all about being Italian and local. Luigi Lavarini, the founder’s eldest son and today CEO of the family of restaurants, commented:“Our Italian heritage is stronger than ever today, and whilst we will always remain true to our roots, we are shaping our future with restaurants which will have their own individual look and character, according to the local community.” As Spaghetti House Kensington opens, the original and first Spaghetti House in Goodge Street, Fitzrovia W1 closes for a full refurbishment. It will reopen in late May/beginning of June with a stunning new look planned for each of the four floors, again with the kitchen at the heart of the restaurant. Neighbouring the popular family haunts of the Natural History, Science and Victoria & Albert Museums, the Royal Albert Hall and Kensington Gardens, the latest Spaghetti House is at 9 Kensington High Street, London (www.spaghettihouse.co.uk).
Antonio Sanzone and his silver medal winning pasta dish.
Carnevale-sponsored chef wins silver Some of the Carnevale products recently used by the Carnevale-sponsored chef, Antonio Sanzone, at the Salon Culinaire International De Londres, British Open Cookery Championship held during February’s Hotelympia exhibition, helped him to win a silver medal. Antonio Sanzone was given half an hour to make, from scratch, a pasta dish of his choice. He came up with his own creation of a cacio and pepe, kamut flour ‘volcano’ spaghetti featuring a poached egg, carbonara sauce and guanciale Romano, and that was judged by some of the world’s finest chefs on its creativity, workmanship, difficulty and presentation. April 2012
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Domino’s Pizza shortlisted in UK app awards Domino’s Pizza has been shortlisted in the prestigious Carphone Warehouse Appys 2012, which celebrate development and innovation in app technology. Domino’s iPhone and Android mobile ordering apps have been short listed in the Best Food and Cooking category. The shortlist is compiled by over a thousand Carphone Warehouse staff from across the UK who suggested their favourite apps in the first stages of nominations. Entries from Carphone Warehouse staff were then debated by a panel of expert judges, who carefully selected the top five apps for each category to go through to public voting. Simon Wallis, sales and marketing director of Domino’s Pizza, said: “We’re always looking for convenient new ways for our customers to order and first launched online ordering over 10 years ago. Mobile was the obvious next step for us and since launching our apps, the number of downloads and sales through these channels has been phenomenal. Mobile currently accounts for 14% of our online sales. “We’re over the moon to be short listed for this award, which has been voted for by staff at Carphone Warehouse and a panel of expert judges. When it comes to mobiles and apps, these guys really know their stuff so we’re very pleased to have been selected. We designed our apps to be fun, fast and easy to use and hope our mobile customers will vote with their fingers for us in the Appys.” Public voting via www.appys.com has been used in the Carphone Warehouse Appys awards with the winners to be announced on 25 April 2012.
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Prezzo launches new multiple choice menu Prezzo’s latest menu, available in its 160 UK restaurants, offers diners the option to enjoy its range of pizza and pasta in three different ways, say the company, and it has also added a selection of new meals and enhanced its existing offer. Its 13 pizzas are now available in three different styles, classic, light or V.I. Pizza. The classic is its traditional stone-baked, while the light is a smaller flatbread pizza served with a mixed salad and a low calorie Italian dressing (the calories are listed on the menu). The third choice is the V.I. Pizza, described as “the ultimate Prezzo pizza”, which is bigger and crispier with even more toppings. Diners can also enjoy the restaurants’ selection of ten pastas in three different ways. It is served as classic pasta, as well as light, a smaller serving of pasta served with a mixed salad and a low calorie Italian dressing. Additionally, diners can choose two classic pastas, consisting of half portions of two different pastas.
Prezzo’s new prosciutto e funghi (light).
Among the new meals on the menu there is Beef and Chianti Girasole (a filled pasta in a light tomato and rosemary sauce with fresh rocket) as well as a vegetarian pizza. “The new menu is all about giving our customers even more choice,” commented Prezzo executive chef, Paul Lewis. “We have enhanced the menu and put a new twist on the most popular dishes, allowing customers to choose the perfect pizza or pasta for themselves.”
Family firms scoop ice cream accolades Two family firms have been chosen as the best ice cream makers in the UK. Judges at the National Ice Cream Competition awarded the Champion of Champions title to the Morelli family of Coleraine for their vanilla ice cream and also chose Ryeburn of Helmsley run by David Otterburn for his Nutella flavoured ice cream. The competition is organised by the Ice Cream Alliance (the trade body for the UK's £1 billion ice cream industry) with chief executive officer, Zelica Carr, saying that the ice creams from the two makers were outstanding and could rightly claim to be the best of the best. The Morelli family have been making ice cream in Northern Ireland for 100 years. Arnaldo Morelli whose great uncle
Guido and Arnaldo Morelli with Zelica Carr.
Pietro started the business, said: "This is the ultimate honour - we are all so proud." The business produces 50 different flavours of ice cream at their Coleraine factory supplying demand from a host of hotels and restaurants as well as Tesco supermarkets across Northern Ireland and Scotland.
Donatantonio welcomes Peter Crystal to the board Mediterranean food importer, Donatantonio Ltd, has appointed Peter Crystal as non-executive chairman. Peter Crystal founded commerical law firm, Memery Crystal LLP, which specialises in flotations, takeovers, mergers, corporate finance and has over 30 years' experience of working with and advising company directors. “The board has ambitious plans,” says Simon Bell, CEO of Donatantonio. “Peter's
experience brings a valuable new dimension to our business that will help speed and smooth the path to success.” For over 100 years Donatantonio have pioneered the importation and distribution of Mediterranean products in the UK and contributed to consumer demand for the finest cuisine, supplying food manufacturers, retailers and wholesalers with fine ingredients from around the world (www.donatantonio.com). April 2012
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news McCormick reveal their 2012 Flavour Forecast
SHORTS Pizza hot spot! Domino’s has opened a third store in High Wycombe, located on Market Parade in Hazlemere, and creating of 25 to 30 new jobs. Surinder Kandola, franchisee of the new Domino’s Pizza store, said: “I am delighted to open a third store in the town. I have a skilled team of pizza makers, customer service representatives and delivery experts who are all thoroughly enjoying serving homes in the area with our delicious pizza. High Wycombe is certainly a town of pizza lovers!” Eating habits study Researchers at the University of Leicester are to carry out a study into how food and eating habits can help to shape children’s social skills. They will examine the social and behavioural aspects of dining and their potential impact on school attendance and attitudes to learning. The study will centre on pupils at the Samworth Enterprise Academy in Leicester which has a focus on food and was designed by architects to have a restaurant at its heart. The research is expected to take three and a half years. Rosemary’s a brain booster A recent study by University of Northumbria biochemists has suggested that the scent of rosemary - a frequent ingredient in many Italian dishes - can boost brain performance and mood, with the researchers’ tests revealing that cognitive performance improved when a compound in the herb’s oil (1,8-cineole) is absorbed into the blood. After tackling speed and accuracy tests, those subjects with higher levels of the oil had better results (for some recipe ideas, visit www.scotherbs.co.uk). East Village’s Italian dinner party East Village, E20 – pitched as the legacy identity for the Olympics Athletes Village - hosted its first ever dinner party cooked by celebrity chef Gino D’Acampo for a number of lucky competition winners. Situated next to the Queen Elizabeth Olympic Park this new London neighbourhood will be the first residential legacy to result from the Games bid when it opens to residents in late 2013. The winners were welcomed with an aperitif and enjoyed stunning views across the Olympic Park before being served a sumptuous six-course Italian feast – devised and mastered by Gino himself. Trade day to start festival The London Coffee Festival 2012 will commence with a trade day on the Friday and this year see the introduction of the Trade Day Experience, a new, enhanced VIP visitor programme. Key trade visitors will benefit from participating in a series of relevant and industry specific workshops, seminars, product tastings and other interactive educational experiences, chosen by them and tailored to their current interests, say organisers, Allegra. La Cimbali’s Sensory Sessions, the La Marzocco’s Strada 101 Pressure Profiling Workshop, as well as Union Hand Roasted’s Roastery on Tour have already been confirmed.
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With a family of brands in 100 countries, food company, McCormick, says that it has been at the forefront of identifying emerging culinary trends via its signature, yearly Flavour Forecast, which the company have been issuing since 2000. This year, they have identified a number of global themes and reveal a surprising finding - that food lovers around the world have more in common than ever imagined. One of the themes identified by the UK foodservice team as being of relevance to this sector is the fact that ‘simplicity shines’. The most memorable food, say the forecasters, is often the simplest, made using good quality ingredients and uncomplicated methods. They also note a move away from the complex, towards clear and unpretentious flavours and chefs are celebrating the basics to remind us what ‘real’ food tastes like, claim the company. With the continued drive by caterers to attract consumers, new menu opportunities are presenting
themselves outside of the traditional meal occasions where simplicity really can shine. Snacking and bar food with the growth in all day dining, grazing and the deconstruction of menus and diminishing day parts, sharing plates as consumers seek lighter foods and cheaper alternatives to traditional meals and side orders and accompaniments driven by the operators’ need to increase spend per head and make a point of difference, are just some of the options (for further information and more recipe ideas visit www.flavourforecast.com). The McCormick Foodservice Division operates across Europe in the UK, Ireland, France, Spain and Switzerland. Its brands in the UK include: Hammonds’ sauces, Bick’s relishes and Camp Coffee concentrate. They also supply a selection of goods under the Noël’s brand and their full Schwartz for Chef range includes over 100 products (herbs, spices, seasonings, spices, garlic’s, salad accompaniments, mustard and wet sauces).
retail news
Sacla’ launches pasta range Sacla’, the Italian company already known for its pesto and sauces, have launched their first range of dried pasta, sourced from Puglia in southern Italy. Real Italian pasta from a real Italian family, say the company, it is pasta as it should be, made with Italian durum wheat and selected by the Sacla’ family for its superior flavour, texture and character. Each pasta shape is created from pasta dough squeezed through a traditional bronze die to give it a textured surface which grips every drop of delicious pasta sauce you choose to use. It is also dried very slowly to protect and preserve the fabulous flavour and goodness of this favourite Italian food and comes in three popular pasta shapes – Fusilli, Penne Giganti and Conchiglie. Fusilli (meaning little spindles in Italian), holds plenty of sauce in all its many twists and turns and is recommended with Sacla’ Fiery Chilli Pesto. Penne Giganti
are large pasta quills, the big sister of penne and popular in the Veneto region of North East Italy where they are used in pasta al forno – pasta bakes – because they can absorb and carry so much silky smooth sauce in their hollows, and goes with Sacla’ Tomato & Mascarpone Stir-insauce. Conchiglie, or shells, come from the Campania region on the toe of Italy, and will cradle a sauce in their deep smooth bowls, ideal with Sacla’ Tomato & Olive Stir-in sauce. Costing £2.19 in a specially designed ‘no-spill’ box, the pasta shapes need to be cooked for around 10 minutes in a big pan of bubbling boiling water to produce perfect al dente pasta, say the company.
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Training scheme The Association is currently considering proposals for the introduction of a training passport scheme with the aim of helping people joining the industry to build
a career through training. Details of the proposals will be presented at the next Technical Group meeting, which is being held at Byotrol in Wednesbury on 18th April 2012.
Business rates – minister responds The government is to press ahead with a 5.6% rise in business rates from April 1 despite lobbying by PAPA and other trade bodies for this to be reduced. In a letter to the Association, Bob Neill MP, Parliamentary under secretary of state at the Department of Communities and Local Government, says “we need to balance any further support for business against the tough decisions needed to reduce the
deficit.” However, he says that businesses will be able to apply to defer payment of 60% of the RPI increase in their 2012-13 rates bills until 2013-14 and 2014-15. He also says that, through the Localism Act 2011, powers have been created to waive some backdated business rates demands and local authorities have been given the discretionary powers to grant rates discounts from April 2012.
PAPA to call for planning review The Association is calling for the government to review the definitions allocated to food businesses under planning regulations. In challenging the current ‘use categories”, the
www.papa.org.uk
Association is keen to gather evidence of anomalies in the current definitions. Any evidence of anomalies should be sent to jim@papa.org.uk.
Calorie declarations The Association is holding discussions with the Department of Health to explore ways of helping independent pizza, pasta and Italian food businesses to provide their customers with calorie information at point of purchase. There are concerns that many of these businesses do not have the technical expertise available to calculate nutritional data and, if they get it wrong, they could face
difficulties with Trading Standards. The Association is seeking support from the department for a chart that would guide consumers to the healthier choices. Discussions are also taking place on the development of guidance for independent businesses on how they can meet nutritional targets and encourage their customers to eat healthier options.
London traffic planning Those planning deliveries in the London area can now get up-to-date information on traffic issues and events from the Transport for London web site at tfl.gov.uk/trafficnews. The site includes live traffic incidents as well as planned events and roadworks
information up to two weeks in advance. Those planning deliveries during the Olympics can get up-to-date information on road closure plans from the Transport for London site at http://www.tfl.gov.uk/gettin garound/london2012/ 21733.aspx
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news
Domino’s enjoys strong online growth Announced in its Interim Management Statement in conjunction with its Annual General Meeting held on 28 March 2012, Domino’s Pizza UK & IRL plc published its financial data for the 13 week period to 25 March 2012, reporting system sales growth of 9.0% to £144.2m (2011: £132.3m), driven by a combination of new store openings and likefor-like sales growth, say the company. Like-for-like sales in 660 mature stores increased by 3.5% (2011: 4.2% in 607 mature stores). Like-for-like sales increased in the UK by 3.6% (2011: 5.5%) and the Republic of Ireland by 1.7% (2011: -10.5%). In addition, they continue to enjoy strong online growth, with e-commerce sales accounting for 50.6% of UK delivered sales (2011: 39.3%) during the 13 week period. Total online sales for the period were up 44.5% to £59.3m (2011: £41.3m) and, of this, 16.4% was taken through one of Domino’s many mobile
platforms. In a first for the company, during the period over £1million in sales were taken through its mobile platforms in a single week. Plus, Domino’s says that it continues to develop in the social media arena, now having over 520,000 Facebook fans in the UK, with another 13,700 in the Republic of Ireland (2011: 160,000 total), and over 22,000 Twitter followers (2011: 5,000) in their respective markets. During the period, six new Domino’s stores (2011: eight) were opened and, with a large number of locations in the pipeline, the company says that it is confident of achieving the target of 72 new stores during the full year, of which 12 are planned in Germany. In terms of food costs, 69% of the food basket for 2012 is fixed at the same prices as 2011, so Domino’s says that it faces fewer cost pressures, providing additional financial stability to franchisees.
“We are pleased with the Group’s performance in the first quarter and, although they are just part of the growth story, it is good to see our like-for-like sales continue to increase. It is especially pleasing to see sales in the Republic of Ireland return to positive territory,” said Lance Batchelor, chief executive officer. “We may have a softer comparative for the second quarter of the year – but we will not be taking our foot off the accelerator. We have a number of marketing initiatives and other programmes aimed at ensuring our franchisees can profitably grow their businesses in the coming months. This, combined with a full pipeline of potential new sites, expansion in Germany, a strong management team in place and our ever improving operational gearing, makes me confident and optimistic about the months and years ahead.”
MCE Insurance introduce finance scheme for delivery bike riders With small businesses across the country feeling the pinch financially during recent times and cash flow becoming more and more important to companies to ensure a continued business operation, fast food delivery firms in particular are not exempt from these recent fiscal squeezes and economic issues such as ever-rising fuel duty, increasing the financial pressures on such companies all the more. Motorcycle insurance provider, MCE Insurance, has announced that it is responding to these needs by introducing a new ‘10% initial deposit’ insurance product when
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policies are taken out on a finance scheme. With insurance industry standard deposit levels at between 20 and 25%, this means that delivery companies with multiple bikes to insure can potentially save thousands of pounds in initial outlay on their insurance schemes, with the remaining payments spread over a ninemonth period, say the company (to find out more, call 0844 338 69 66). Julian Edwards, chief executive of MCE Insurance, title sponsors of the British Superbikes, commented: “We constantly ask questions of our customers to understand what they want to see as part of their insurance deal with MCE. We then work extremely hard to respond to their answers and provide products that make a real difference. Our new ‘10% initial deposit’ finance package is a great example of this, easing cash flow worries for small businesses at a time when they need as much help as possible.”
Matt Tebbutt (centre back) with staff and pupils at Monmouth Montessori School’s Easter pizza cook off.
Celebrity chef shares his pizza skills Celebrity chef, Matt Tebbutt, was the celebrity guest chef and judge for the Monmouth Montessori School’s Easter pizza cook off. Matt spent the morning with the students and teaching staff, showing them how to make authentic Italian style pizzas. He demonstrated his culinary techniques and passed on some of his knowledge of Italian cooking, with the students getting their own chance to stretch the dough and throw their own pizza bases, and having great fun in the process! Additionally, Matt and the students talked about healthy eating and the importance of reducing the amount of salt placed in their recipes, and wherever possible using good wholesome, healthy option ingredients. Matt also brought
along his trusty pizza paddle to help illustrate how his team deal with volumes of pizza orders at his restaurant the Foxhunter at Nantyderry, Monmouthshire. The children had an informative day cooking, asking a multitude of questions about his career, cooking tips, as well as his restaurant. The day was rounded off with the students being presented with certificates signed by Matt Tebbutt, certificates being awarded for the Most Original to the Most Tasty pizza. The school staff and children also thanked the suppliers of ingredients and PAPA for helping to organise a successful day Camilla Deane (Bel UK Ltd), Ryan Bartley (Leathams), Robert Kennedy (Meadow Cheese), Alan Ribakovs (Whitworth Bros Flour) Monmouth Waitrose. April 2012
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Home of good Pizza
KIREN FOODS
Unit 3 Smallbridge Business Park, Riverside Drive Rochdale, Greater Manchester OL16 2SH T: +4401706 526732 E: enquiries@kirenfoods.com www.kirenfoods.com
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Have you got what it takes to become
PIZZA CHEF of the year 2012
a z z i P f e h C ? r a e Y e h of t
Contestants will be asked to create a recipe using a specific sponsor’s product in each category, together with products of their own choice. Pizzas are judged on presentation, taste, commercial viability and innovative use of the sponsor’s product. The winner in each category, in each region, will go forward to compete in the final at the Lancaster London Hotel on 15 November 2012 to become Pizza Chef of the Year.
Regional competitions will be held in Bolton, Glasgow, London and the Midlands in early October.
Scotland triumphs – again! n recent years, Scotland has enjoyed a winning streak at the hotly-contested Pizza Pasta & Italian Food Association’s yearly Pizza Chef of the Year competition, and 2011 was no different with Tony Macera from Divito’s Burnbank in Hamilton, near Glasgow,
I
triumphing in the event to win the prestigious overall title of Pizza Chef of the Year. “I am over the moon. I was jumping in the air when I heard that I had won!” Tony Macera told his local newspaper, the Hamilton Advertiser, who were keen to publicise his win.“I thought I had a good chance of winning the sponsored category but I never believed that I could win the overall UK Pizza Chef of the Year.” Having firstly seen off some stiff competition from fellow pizza chefs in the Scottish heat held at the New Concept showroom near Glasgow, including from the previous year’s champion (Darren Smith of the Battlefield restaurant in Glasgow), Tony
Macera triumphed at the final that was held at the Lancaster London hotel in London. Having been successful in winning the Dell-ami Kalamata Greek Olive category with his four cheese Parma ham with olives pizza, it was this tasty pizza that went on to wow the judges in the final and ensure that he secured the overall award and title. When asked how he had come up with his winning pizza, Tony Macera revealed to the competition’s industry-based judges that he had used a blend of feta cheese, Italian Parma ham, and then some oranges in order to give the pizza its defining sweet taste. And needless to say, supportive locals and pizza fans alike have been visiting Divito’s ever since in order to sample the prize-winning pizza for themselves!
If you wish to take part in the Pizza Chef of the Year Award competition 2012, please either telephone Pam Sainsbury on 01291 636341, leaving your full name, address and telephone number, or email pam@jandmgroup.co.uk with your details.
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Pizzas made using new Peri Peri Pizza Rope from Meadow Cheese.
cheese
Pizza
cheeses From indulgent, authentic Italian cheeses to processed and analogue cheeses which can help outlets to keep tabs on their ingredients budgets, the sector’s cheese suppliers continue to develop and offer a range of products to cope with a range of consumer demands and pizza applications. Authentic “With Italian cuisine constantly hitting the top spot in the popularity stakes for out of home dining, consumer expectations for the range of pizza toppings offered by operators is rising,” says Warren MacFarlane, foodservice marketing manager for Lactalis McLelland. “The Galbani range of Italian cheeses, for example, can be used by operators to create authentic, Italian style pizza toppings. With excellent stretch and melt qualities, Galbani Mozzarella has been created to add the essential texture to pizzas and has a fresh, milky taste that will complement the subtlest of flavours and ingredients.” The Galbani Mozzarella range for pizza has two options - Cubetti and Optima. The 2.5kg
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Cubetti tubs contain small cubes of Galbani Mozzarella – the traditional format used in Italy - that can be almost effortlessly scattered over a pizza base in an even and consistent manner to create the foundation for any other toppings. The 2kg Optima tubs contain grated Galbani Mozzarella with extra long strands. Two other cheeses in the Lactalis McLelland range, Galbani Gorgonzola and Galbani Parmigiano Reggiano, have DOP status, meaning that they have been produced in a specific Italian region. Galbani Parmigiano Reggiano has a flaky texture, making it suitable for grating or shaving over pizzas, say the company. Often imitated under the generic name “Parmesan”, this cheese is available in a
number of formats including a whole 32kg cheese, 200g wedges and 1kg, 2kg and 4kg pieces. Authentic Galbani Parmigiano Reggiano DOP offers operators a way to easily, yet effectively, add a taste and provenance difference to their pizzas, feel Lactalis McLelland (visit www.lactalisoutofhome.co.uk for more details). “Due to its D.O.P. status, Galbani Gorgonzola can only be produced in the Lombardy and Piedmont regions of Northern Italy and within the Gorgonzola range is Galbani Gorgonzola Intenso. With its sharp, robust flavour, it is ideal for grilling or baking on pizzas. Or, for a more distinctive blue taste that’s creamier and more accessible than Gorgonzola, Dolcelatte which literally translated means ‘sweet milk’ – it also makes a
great pizza topping,” explains Warren MacFarlane. In the run up to the nation’s summer of festivities, Galbani reports that it will be inviting Great Britain to “Celebrate the Italian Way”. This campaign aims to offer the foodservice trade and consumers alike an appealing alternative to the traditional British fanfare that will feature so heavily this year, and so Galbani will be serving up a calendar of events and activities with an Italian twist on British classics, inviting the great British public to celebrate with Italian gusto and passion whilst enjoying one of the most popular styles of cuisine. “2012 provides all of us with a fantastic opportunity. In a year that sees many key celebrations and events, people will be out celebrating with friends and families, visitor numbers will April 2012
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cheese
Part of Galbani’s current range of Italian cheeses which can be used on pizzas.
increase as the world focuses its attention on the country and London in particular, and it would be a crime for the foodservice trade not to take advantage of these additional sales opportunities,” said a Galbani® spokesperson. “Not to mention, this year is also Galbani’s® 130th birthday, so we have some celebrating of our own to do!” Galbani say that they will be kicking off their campaign with celebrity British-Italian chef Valentina Harris, who has prepared a selection of culinary classics with a distinct Italian flavour. With Valentina’s help, Galbani has created a selection of recipes to complement the summer’s festivities - from Galbani Ricotta Strawberry Parfait for Wimbledon, to tasty Jubilee sandwiches for an Italian themed Jubilee street party. To make it as easy as possible for the foodservice trade to make the most of the summer and “Celebrate the Italian Way”, Galbani has also announced that it will be offering a free
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Summer Celebration Pack that will include bunting, window decals, napkins, and sandwich flags – all featuring the iconic Union Jack with an Italian slant inviting consumers to celebrate at your venue. Anyone wishing to request a pack should email GalbaniUK@lactalis.co.uk (subject to availability, while stocks last). Those seeking inspiration for their Italianinspired festivities can visit the web site www.lactalisoutofhome.co.uk for a wide range of Galbani recipe ideas and serving suggestions, including the specially created British twists created by Valentina Harris. Additionally, those that email the company photos of their celebrations using their Galbani pack will have the chance to win a hamper of Galbani cheese, say the company. There will be additional supporting activity throughout the summer, including a newly launched Facebook page – Facebook.com/GalbaniUK - that will offer fans, consumers and professionals alike – the chance to win the ultimate Italian foodie experience.
(picture credit: Giulio Fiertler)
New products and developments After recent investments in state-of-the-art equipment, Carnevale says that it is excited about the launch of its new product - 2g fiordilatte pearls packed in 1kg and 240g tubs. They are very similar to their creamy, fiordilatte bocconcini and larger mozzarella balls, say the company, but are made in a practical, new size. This appetising product can be used as a pizza topping, decoration on more delicate dishes or as a condiment to any typical Italian delicacy, suggest Carnevale. The fiordilatte pearls are manufactured on a daily basis in the UK using 100% fresh British milk in two BRC
elaborate dishes. We have had encouraging results in trials on pizzas, in both wood-burning and gas ovens, and are confident that our pearls will be well received by restaurants and delicatessens alike,” says Antonia Maroso, Carnevale’s commercial director. Carnevale has also become synonymous with the importing and distribution of premium quality cheeses which was evident at the World Cheese Awards held in November last year at Birmingham’s NEC where they presented a Gorgonzola Erborinato manufactured by I Carioni, a very small caseificio in Piedmont, and a cheese imported by Carnevale for many years. This was awarded the
(picture credit: Giulio Fiertler)
Carnevale – pictured left to right, Luigi Carnevale, Carmine Carnevale and Giuseppe Pollara – were proud to collect a wealth of awards at the November 2011’s World Cheese Awards.
accredited, Red Tractorapproved, modern production plants. “This is an ideal ingredient to brighten up a simple bruschetta, salad or more
title of Super Gold, Best Italian Cheese as well as Best PDO Blue Cheese, coming in the top 16 out of over 2500 cheeses that were entered into the competition! Carnevale also presented their Gorgonzola Igor which won a Super Gold along with Grana Padano Soresina and Pecorino Toscano DOP Il Forteto that won a silver and bronze respectively. The company also report that they were particularly proud of the bronze award achieved by the Valerio mozzarella which they manufacture here in the UK. Dairy ingredients manufacturer, Meadow Cheese, has launched a new Low Melt Processed Cheese which is ideal for use stuffed pizza crust, say the company, since it gives both
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good stretch and hold, even when baked at high temperatures. The Low Melt Processed Cheese is made with natural cheese but specially developed to withstand baking at high temperatures or for a long period of time, without losing its shape, consistency and form. This makes the Low Melt Cheese particularly suitable for products where the cheese needs to be retained within dough, such as pizza crust, or a pastry casing, such as filled savoury pastries or breaded snacking products such as cheese and ham kievs or stuffed chillis, for example. The high natural cheese content of Meadow Cheese’s Low Melt Processed Cheese also means that it retains a real cheese flavour, but without the inconsistency of natural cheese, claim the company. This means that manufacturers have the reassurance of both a consistent taste and product performance. Meadow Cheese Low Melt Processed Cheese is supplied in block format, grated, diced or in chubbs (for more information call 01531 631300, or visit www.meadowcheese.co.uk). Recent additions to Eurilait’s line-up of cheeses include IQF mozzarella pearls in 1-2g and 34g sizes which are ideal for salads and as a topping with hot dishes to enhance presentations and add the visual appeal of fresh mozzarella, suggest the company, and are available in 1kg and 5kg bag formats. The company’s Maestrella
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Doblo grated mozzarella/ analogue mix comes in 2kg bags and is also a relatively new addition - a blend designed to help give that all important stretchy cheesy topping, but at a significantly lower cost for more cost conscious markets. Made using 70% mozzarella and 30% analogue, is available in both grated and diced formats and can also be used in ready meals, gratins and quiches. Eurilait and Lat Bri (the largest Italian owned company producing fresh cheeses) have agreed a new partnership whereby Eurilait is now Lat Bri’s preferred route to market in the UK and Ireland. Founded in 1975 by Mr Luigi Cogliati, Lat Bri produces high quality Mozzarella, Buffalo Mozzarella, Mascarpone, Ricotta and other fresh cheeses from its state of A Four Seasons pizza made using ‘animal-free’ cheese supplied by Redwood.
the art creamery located in Brianza, north of Milan. These products are of excellent quality, feel Eurilait, and cover a wide range of formats for every retail catering and industrial use. One major benefit of their supply is that these products can be delivered on a frequent basis to the UK from one site, and for full pallet drops, direct, thereby maximizing shelf life with customers, point out the company. For industrial customers, special recipes can be developed (subject to minimum production constraints) to meet exacting UK requirements, say Eurilait. The award-winning ethical firm, the Redwood Wholefood Company (www.redwoodfoods.co.uk), has announced that it is launching a
food service division to cater for growing demand for its vegetarian and vegan products from the ‘out of home’ sector, caterers and food manufacturers. Redwood currently produces more than 50 different animalfree foods under the Vegideli, Cheezly and Cheatin’ brands and is the main supplier of vegan foods to the health food trade. It also produces dairy-free ‘cheeses’, including a super melting mozzarella that can be used for pizzas. Now the company is making many of its free-from lines available in formats that it says will specifically allow the ‘out of home’ sector, caterers and food manufacturers to capitalise on what it feels is the as yet unmet demand for innovative and convenient meat-free foods. In particular, the formats have been designed to meet the needs of hotels, pubs, travel and leisure outlets, in-flight and on-board catering as well as schools, colleges, universities, hospitals and sports stadiums. The company says that it also plans to work with food manufacturers too on the development of new lines such as ready meals and lunchtime snacks. “As out of home dining trends continue to grow, we’ve seen a surge in demand for our products, so a foodservice division was the logical next step,” says Lee Rockingham, director at Redwood, the UK’s most ethical vegetarian foods supplier according to The Ethical Company Organisation and The Good Shopping Guide. “We’re already working with food manufacturers to develop own brand ranges for supermarkets and are keen to work with sandwich and pizza manufacturers to create a wider choice of free-from options for vegetarians and vegans,” he said. “As well as driving sales, we’re confident it will attract new customers to the market.” According to Mintel, the meat-free and free-from foods market is expected to grow by 44% to a total of £1.25 billion in 2016, with future potential largely depending on the market’s ability to tap into the
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“
COMMENT
Robert Kennedy (marketing manager, Meadow Cheese)
Health and value for money continue to dominate consumer concerns – families have less to spend on their supermarket shop but still want to eat healthily. While away from home, consumers want their eating out budget to stretch too. This of course puts pressure on manufacturers and foodservice operators to create products that are attractive in terms of cost but that also do not compromise on taste. For this reason many professionals are now blending natural cheese with processed cheese or analogue in some dishes in order to reduce costs of the finished product and we have seen a big increase in interest for this type of product. We have invested in NPD in order to bring cheese ingredients that can help our customers bring down costs for the consumer. We have recently launched a range of Flavoured Analogue, for example, which gives excellent performance but is a more cost effective option than using all natural cheese for some customers. The new product is a cheese substitute made with the addition of vegetable fat to which various flavourings and colourings can be added to simulate a particular cheese type. Customers can mix the analogue with natural cheese with minimal difference in taste or performance. The Flavoured Analogue is also ideal for pizza toppings, cheese sauces and within ready meals. Reduced sodium and reduced fat varieties of analogue can also assist in the creation of lower fat options. With regard to new taste trends, Mexican flavours still dominate the pizza market, along with the increased popularity of stuffed crust pizzas. The PeriPeri Cheese Ropes we recently launched combine both these trends and have proved popular within foodservice and manufacturing alike. Keeping on the ‘spice trail’, we have also just launched a chilled chilli-flavoured processed cheese sauce which can be used as a basis for spicy ready meals and dips. The price of dairy raw ingredients, and indeed all food, is on the increase and trends are still upwards. As a result, at Meadow Cheese we are finding that both food manufacturers and foodservice companies are keen on ‘value engineering’ to reduce the cost of the final product. Value engineering can range from changing the ingredient declaration, working with customers to improve product performance, or revising packaging formats and reducing wastage. While raw ingredient prices remain high, it is a case of working closely with customers and formulating dairy ingredients which assist them to maintain a consistent price for their end product.
‘healthy lifestyle’ mindset. From Super-Melting ‘Mozzarella’ to Pepperjack and Edam, and dairy-free Cheezly, Redwood’s cheese products are ideal for consumers who want to avoid dairy products, including those who are lactose or casein intolerant and vegans. Other Cheezly varieties available include Red and White Cheddar, Blue Style and a Soy Free ‘Cheddar’ made from highly nutritious pea protein. Cheezly is made from 100% natural plant based ingredients, kosher
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”
certified and free from meat, egg, dairy, lactose, cholesterol, hydrogenated fats, artificial colours/preservatives and GMOs. Cheese Melts from the Cheese Warehouse were short listed recently for the Hotelympia Innovation Awards 2012, reaching the shortlist of the final six products selected from 149 entries. Cheese Melts are frozen (IQF) pellets of natural Long Clawson cheese, designed for use in catering kitchens, pubs and
April will see the launch of the Fine Cheese Company’s take on the cracker with the launch of their Italian-themed Crackers with Parmigiano Reggiano, containing 33% fresh cheese (in this case 30 month old ParmigianoReggiano), with no powder or flavouring (the crackers have also been given a crisp coating of sea salt, and will be available from independent deli’s, or the Fine Cheese Company direct www.finecheese.co.uk).
restaurants. These unique and cost-effective, 20g cheese pellets are supplied in three distinctive flavours - Blue Stilton, Innkeeper's Choice and Fiery Mex – to help add provenance to every day menus. Designed for numerous meal occasions, Cheese Melts allow the chef to add value and a point of difference to a dish in terms of flavour, texture and visual impact and they are very versatile, ideal for melting or filling on burgers, steaks, topping and filling chicken, panninis and toasties,
vegetables, baked potatoes, pasta, soups or pizzas, say the company. Being individually frozen, they combine a long shelf life, in a convenient free-flowing, portion-controlled format, ready to use in the kitchen, straight from the freezer, so meaning an end to the weekly trips to the wholesaler for fresh cheese, say Cheese Warehouse. The products also offer high consistency characteristics and cooking performance, meaning the chef can be confident in getting their dish right, first time, and every time.
Cheese winners! Manhattans Pizza (www.manhattanspizza.co.uk) in Fareham, Hampshire were the lucky winners of Pizza Pasta & Italian Food’s annual Reader Survey, securing themselves a delivery of a 20kg range of mozzarella pizza cheeses kindly supplied by Eurilait (www.eurilait.co.uk), the UK subsidiary of two French co-operatives (Laita and Eurial) and one of the UK's major suppliers of quality and innovative speciality cheese and dairy products. “We were very pleased to win the draw!” said Manhattan’s Mark Niven (pictured). “We have been enjoying using and experimenting with the different cheeses Eurilait sent, and look forward to using some on our pizzas in the future.”
April 2012
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The Pizza Oven People Nationwide distributors of pizza, bakery and catering equipment. • Pizza ovens • zanolli conveyor ovens • dough mixers • pizza rollers • Refrigerated prep tables • fridges & freezers • chargrills • food prep machines
Tel: 0151 548 5818 Fax: 0151 548 5835 E: info@cater-bake.co.uk W: www.cater-bake.co.uk UK agents for
www.papa.org.uk
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advertorial
Pizza Hut
delivers
Pizza Hut is a brand with a rich heritage. Founded by two brothers Frank and Dan Carney in Wichita Kansas back in 1958, after seeking a $600 loan from their mother, the brand has certainly come a long way. Today, Pizza Hut has become the biggest pizza restaurant on the planet with over 10,000 sites worldwide. Delivering success UK pizza fans got to sample Pizza Hut’s delicious offerings for the first time in 1973, when it opened a restaurant in Islington and the first Pizza Hut Delivery store opened in 1988 in Kingsbury. Pizza Hut has now grown to over 700 outlets in the UK, over 330 of which are delivery stores and almost half are franchise owned by more than 50 franchisees, and Pizza Hut Delivery are on the lookout for more… Pizza Hut Delivery’s model of always providing great tasting food, outstanding value and quick service has meant that the brand has enjoyed buoyant recent trading, with UK like-for-like sales over the past three years regularly in double digit growth. The business continues to thrive, despite the gloomy economic outlook. Mark Fox, business director of Pizza Hut Delivery UK & Ireland, believes the reasoning behind this is simple. “Pizza Hut Delivery offers a high quality range of pizza and pasta dishes together with delicious sides including salad and desserts at an affordable price, delivered hot to your door well within 30 minutes,” he says. “It goes to show that staying in is definitely the new going out. Customers want to enjoy delicious food in the comfort of their own homes.” Pizza Hut Delivery’s success has proven irresistible to many
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franchisees and the brand now boasts a network of over 250 franchised units and 75 company owned sites across the UK and Ireland. The recruitment drive for new franchisees continues at pace as well with 20 new franchisees recruited in 2011 with a target to employ a further 35 in 2012. “Our current focus on franchisee recruitment is unlike some others in the marketplace as Pizza Hut Delivery still has significant room to grow its core business in over 400 locations,” says Nick Carnes, franchise recruitment manager. “In the near term, our search is focused on the North East, North West, Yorkshire, Scotland and Lincolnshire. We believe that great candidates will always be found a territory in which to grow.” Whilst Pizza Hut Delivery is looking for ambitious and enthusiastic franchisees, Mark Fox says candidates must be ‘on their game’. “This is a competitive market place and you have to be on top of your game to keep growing. In recent years it’s been particularly challenging; with a 5% hike in VAT and some of the most significant food and fuel inflation we have seen in years, you really do need to focus on driving the top line and driving efficiency in your costs without negatively impacting the customer experience,” adds Mark Fox.
“But our recent financial results speak for themselves – with like-for-like sales over the past three years regularly in double digit growth, it shows that our franchisees are slick operators in this tough economic climate.” Trade zones With regards to consumer insight, every store has a mapped out ‘trade zone’ giving franchisees the opportunity to understand individual consumer behaviour and target customers directly with highly relevant offers, encouraging brand loyalty. Pizza Hut also provides centralised Customer Relationship Management (CRM) and electronic CRM support to help franchisees communicate the right messages to the right consumers at an appropriate time and in the correct format. For example, customers get personalised offers via emails, SMS or leaflet drops from their local store. A Pizza Hut franchisee should have “solid business and commercial sense with an entrepreneurial flair” according to Nick Carnes. “Whilst every franchisee is different, a Pizza Hut franchisee needs to understand their customers and competitors,” he adds. “Hands-on franchisees with a flair for marketing and a keen eye for the quality of their operations tend to perform the best.” April 2012
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advertorial
Franchisee case study: Akin Hunter, Hunter UK Ltd Akin Hunter has been a Pizza Hut franchisee for 10 years. At present, Hunter UK Ltd manage nine Pizza Hut Delivery outlets in the East London borders. What’s great about being a PH Franchisee and why? The power of the Pizza Hut brand is definitely a huge positive. Consumers are not only aware of the brand but they trust it and understand the quality that Pizza Hut represents. Because of the respect for Pizza Hut within the market place, from a franchisee perspective there is less risk. Are there any opportunities working with such a big brand? Because of the history of Pizza Hut, there is an assurance that the brand will still be here tomorrow. It’s been operating in the UK for over 30 years, and this provides an element of reassurance for me as a franchisee. Confidence in the brand, and consumer’s understanding of what we do, means that the opportunity to grow is strong. The brand also believes it is important to keep the franchisee offer flexible. “We like to think that we can provide a tailored support package for each individual franchisee based on their prior experience and their aspirations for their business,” Nick Carnes continues. “We operate a series of boards and councils on which an elected franchise representative sits and this enables us to ensure we stay 100% connected to the business and that we develop in line with what our consumers and franchisees want and expect.” Pizza Hut Delivery is part of Yum Brands International, the world’s largest restaurant company. “I don’t believe there is any other business in our sector where the company and its franchisees work so closely together. We believe this is a result of being part of Yum Brands which operates around 85% of all its 36,000 restaurants worldwide on a franchise basis,” explains Nick Carnes. Nick Fox makes Pizza Hut Delivery’s plans for the future clear. “We currently operate over 330 outlets and have a crystal clear roadmap to operating 730 and we intend to get there as diligently as we can with a goal of opening at least 40 units per year on average,” he says. “We have an awesome pipeline of great new products collected from our businesses
www.papa.org.uk
What would you say to someone thinking of becoming a Pizza Hut franchisee? It would of course depend on their personal experience but any potential franchisee should be prepared to work hard. I’d say that experience is important as you have a better idea of what to expect in the industry. It’s a demanding job but as our success shows, it is ultimately very rewarding. How has your business developed since you started working with Pizza Hut? We opened our first store in Chelmsford in Essex in 2001 and have opened roughly one store per year since then. Our growth has been completely organic – we have refurbished our stores and consistently delivered great products and service, so demand has enabled our company to grow. How has the market changed in the past 10 years? The market has changed drastically in the past 10 years and continues to evolve. For example, VAT has affected margins and it is no longer enough to just offer a delivery service; consumers are looking for good deals and are prepared to shop around to get the best for their money. But it’s because the industry is constantly evolving that it is so interesting. The market place is thriving and whilst there is increased competition, we have driven customer loyalty by continually delivering a great quality product with great service – this is ultimately what will differentiate you and keep customers coming back.
around the world which will help us to keep our offering new and exciting. “We have an ever increasing pool of talented and driven franchisees who I know will ensure we deliver more to the customer resulting in us delivering our own growth ambitions.” Innovation is still clearly on Pizza Hut Delivery’s radar. The brand developed the iconic Stuffed Crust, and recently launched the popular Crown Crust and Cheesy Bites Fondue as well as embracing social media; the brand currently has over
480,000 Facebook fans making them the most popular UK restaurant or delivery company on the site. “Innovating our products is a huge competitor advantage and has led to our best year on year sales growth in recent history,” concludes Nick Fox. “We are flattered that our two main competitors have chosen to copy our Stuffed Crust Pizza but confident that ours is the original and the best and that we will always stay one step ahead. After all, we are part of the largest pizza company in the world!”
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delivery
Delivery
drivers Since the introduction of the Corporate Manslaughter and Corporate Homicide Act 2007, the safety of delivery drivers on conventional mopeds and motorised bikes has taken on greater significance than ever before, as training company, CAM Rider (who have worked with Pizza Hut on improving driver safety), explain here. However, could more outlets now be tempted by alternative, ‘greener’ modes of transport for their delivery drivers that currently come with less red tape? NipNip and GobaX outline their own environmentallyfriendly solutions. Safety first In 2001, the pizza delivery business was facing a new challenge. New legislation was being pushed through parliament that meant that the rules and regulations for riders working for delivery companies was toughening up in a very serious way. Unfortunately, during the course of the previous three years several riders had met accidents that had resulted in their serious injury and even death whilst working for delivery companies. It became clear that these riders were on mopeds for work purposes and that the Health and Safety Executive considered that insufficient training had been provided, and that businesses were failing in their duty to assess riders and ensure they were competent in what they were doing. In the same way that it is essential to give training and check tests with equipment in the kitchen, it was recognised that training and assessment on the two wheeled machinery they were using on the road was also needed. Up to that point most companies were employing riders who maybe had no formal experience of riding a moped, but maybe had been granted the entitlement to ride because of anomalies in the licensing law. Some were going a step further and insisting that their staff had a valid Compulsory Basic Training certificate (CBT), but did not mind where it came from, or if anything had been done post CBT. This is when Mick O’Dwyer, transport manager of Pizza Hut UK approached Bernard Adams, the managing director of CAM Rider Training (www.camrider.com). Pizza Hut has a huge fleet of bikes and up to 2000 riders 26
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delivering pizzas in the UK, and Mick O’Dwyer was concerned that the game needed to be considerably lifted from what the current position had been. As Bernard Adams was also the then chairman of the Motorcycle Rider Training Association, and had been in lengthy consultation with the Parliamentary UnderSecretary of State (Lord Larry Whitty), it seemed a perfect time to build a proper process to ensure that delivery riders were safe on the road and fit to do their job, recall the company. Of particular worry to delivery companies, including Pizza Hut, was that apart from the obvious need to keep their riders safe, there was a new issue of corporate manslaughter being introduced. The Corporate Manslaughter and Corporate Homicide Act 2007 was a landmark in law. For the first time, companies and organisations could be found guilty of corporate manslaughter as a result of serious management failures resulting in a gross breach of a duty of care. Many delivery companies were, and some still are, failing to ensure that their riders are properly trained and assessed. Just the cheapest CBT was no longer good enough and failure to get the training and assessment done properly could lead firstly to the injury or death of the employee, and secondly lead to the long term imprisonment of the management and directors. At CAM Rider, Bernard Adams set about designing a cost effective but fit for purpose training and assessment regime for Pizza Hut. This required first proper check tests on the rider’s health, eyesight and ability to be able to
NipNip electric bike at Papa John’s Battersea
Above: CAM Rider's Tom McFadzean with learner delivery driver, Fernandez Rajitha (kind thanks to the Cambridge Mill Road Pizza Hut and Arfath Chowdhury and Mizan Syed for access and assistance with these photographs).
learn, as well as validating their licences and past experience. A proper full day CBT was the first step (as opposed to a £70 ‘special’ from the local school), suitable for learner riders going on to work for a delivery company. The correct gear was needed as well as the correct bikes. All of this had to be provided locally to delivery companies in their area. Also, vitally to the project, a post CBT training regime was introduced to lift the rider to a higher standard. This is where CAM Rider say that they can effectively ensure that due diligence is taking place and that riders are fit to ride for a job, not just to have the basic L plate. CAM Rider have been providing these courses for over 11 years now and say that they are exceptionally pleased to see that not one serious or fatal accident has occurred to any of the many thousands of learner delivery riders who have passed through their courses. April 2012
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delivery
This, they say, is a far cry from the bad old days before CAM Rider was involved and where one or two fatalities could be sadly expected each year, report the company. So the riders are happy as they are safe and well trained, and Pizza Hut of course are course very pleased to be leading the way with good practice and ensuring the riders are properly looked after. Also, as a very big upside, the repair bills for the mopeds fell drastically as the riders were having far fewer accidents, and from the ones that did they were only minor, point out CAM Rider. This means that the fleet can be kept on the road for far less, saving more than the training had cost in the first place. CAM Rider have now been offering motorcycle instruction since 1977 and over the years, say that they have adapted their training to keep their students ahead of the everchanging licensing laws that have been introduced in an effort to reduce road casualties. As already outlined, it is currently legal for a learner rider (CBT holder) to technically use a moped for work, but there is a conflict with health and safety guidelines. They are legal to ride on the road as a learner, but in no way can be said to fully meet the requirement of the Health and Safety Executive, feel CAM Rider. For instance, how many operators of high-risk machinery do you know who are allowed to do
www.papa.org.uk
so with a learner's permit and without supervision? Pizza delivery riders can have the worst working conditions, the most hazardous occupation and generally one of the lower pay rates of any company employee. The net result is that the vast majority of riders are young foreign men who have recently arrived in this country, are learning English and have no knowledge of UK traffic laws. Thus, regardless of the licensing laws as they stand, it is vital that these employees undertake slightly more training than that required to put a commuter on the road as a learner rider, urge CAM Rider. The government sees this and is coming after those who let an employee face unreasonable risk. “It’s best to act now as the government will not allow the present situation to continue and the choice for the industry is stark. Either it adopts suitable and effective training practices or it will be regulated, most likely with the introduction of compulsory full licences and job-specific training,” says Bernard Adams. “CAM Rider and Pizza Hut have, in conjunction with health and safety guidelines, constructed an award-winning training scheme for professional food delivery riders that has significantly reduced serious accidents over the past 11 years and that, if adopted industry-wide, will almost certainly reduce the need for draconian legislation. “After you have examined your company’s statistics, consider the real costs of accidents with regard to down-time for bikes and riders, court battles, compensation pay-outs and administration costs to name but a few. Attention paid to quality, targeted training at a modest cost both in time and money will save your company thousands in the long term and create a safer, happier, more productive environment for your riders.” New bikes on the block For those outlets seeking an alternative to mopeds and their like, new options are now on offer from NipNip Electric Bikes and Gobax. Ticking all the boxes, NipNip electric bikes have already made perfect commercial and environmental sense for Papa John’s Pizza delivery in Battersea, London, for example. Using leased electric bikes not only provides massive cost savings and tax breaks, but also has great environmental benefits, believe NipNip. NipNip Electric Bikes is the brain child of brothers Matthew and David Farr who formed the company to help businesses make the transition from the use of traditional methods of transport used in the delivery industry, to switch over to using power assisted bicycles instead. NipNip’s founder David Farr explains:“In today’s climate, companies are operating within a difficult economic environment with spiralling fuel costs, soaring insurance premiums and higher operating cost
obligations across the board. Right now, there is not a delivery business in the country that isn’t seeking alternative transport means to bolster their bottom lines. We at NipNip, provide a genuine solution to the many issues we are all facing within this arena. “We really wanted to make it as easy and economical as possible for delivery companies to switch to using NipNip Electric Bikes. So to help make the transition seamless, we’ve introduced leasing, and we take care of everything from training, on-going servicing and bike parking requirements. With our leasing package, there are huge cost savings achieved even more so, not to mention tax breaks that favour the client enormously.” NipNip’s leasing packages start from as little as £25 per week, say the company, and they will manage all aspects of introducing their electric bikes into your operation by taking care of servicing, cycle parking solutions, branded clothing, accessories and apparel, training and PR (adding advertising boards to trailers to promote in your delivery areas, for example). NipNip’s concept provides businesses throughout the UK with alternative transport means for carrying out delivery and operational tasks helping companies to save money, improve efficiency, increase sales and at the same time reduce their carbon footprints. Ebikes are still relatively unknown in the UK, unlike in China where there are over 120 million now in circulation. In Germany and the Netherlands one in six bikes are power assisted, so you can see how around the world they are growing in their popularity and dependency, point out NipNip. An Ebike is a normal bicycle with an electric motor used to power the vehicle. They use rechargeable lithium batteries and can travel up to 15.5 mph, however this speed is not capped when combined with minimal physical exertion. The range per charge can vary between 25 and 90 miles with approximately 1000 recharges per battery life span. The batteries are removable from the bike and weigh a little more than a bag of sugar and furthermore, the electrically-assisted bicycle is the ultimate hybrid, claim NipNip. If the battery runs flat, the rider can switch to leg power in an instant (the charge time of a battery is two to five hours). All of their models are EN15194 passed and CE certified, say the company, and have been designed entirely with safety and efficiency and performance in mind, making them ideal for the food delivery market. “In a city like London, delivering pizza by electric bike makes great commercial and environmental sense. And if leasing isn’t for you and you preferred to buy our Ebikes out right, you would still avoid the rising costs associated with running scooters – around £2.5k per vehicle per annum,” adds David Farr. “On a leasing arrangement, the costs savings run even deeper. Recent hikes in insurance and
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delivery fuel costs, CBT tests, MOTs and licences are all taken out of the equation by using electric bikes. More importantly, residents are thrilled with our concept as it’s a really positive step towards a better environment and more socially acceptable mode of transport, with zero emissions and zero noise, unlike the nuisance scooters can be.” NipNip’s Ebikes come with mounted branded boxes, however with the addition of trailers you can treble the carrying capacity from seven larges pizzas to 21 and at the same time use the side boards to promote your businesses latest deals and offers. By bike you are never stuck in traffic, claim NipNip, and often you can get to your destination “as the crow flies”, and so reducing your delivery journey times. With an Ebike you can give a delivery time that you can count on. In the United Kingdom electric bicycles are classified as standard bicycles providing the motor's power output does not exceed 250W and cuts out once the bike reaches 15.5 mph. It must also be less than 40 kg. This means the rider does not require a licence to use them which, in turn, can mean that reduced employee background checks are required. To comply with the law, you just need to be over 14 years old to ride one. However, as far as training is concerned, NipNip take this very seriously, having designed a safety syllabus bespoke for cycling within busy city environments that has been created with the aim of keeping an outlet’s staff safe at all times. Each charge costs approximately five pence, and it is possible to get competitively priced insurance too, say NipNip. Ebikes with adapted trailers offer three times more storage space, claim NipNip, and 80% of consumers are more likely to purchase from a company with greener credentials as opposed to their competitors, they assert. ISO 14001 is designed to highlight to organisations that are responsible for setting their own carbon reduction targets and performance measures to assist them in meeting objectives, goals and the subsequent monitoring and measurement. Therefore, the use of Ebikes in the work place rather than alternative commuting methods can help companies nationwide to achieve ISO 14001 environmental management systems (EMS) objectives (David Farr of NipNip Electric Bikes can be contacted by calling 020 7117 6393, or email david@nipnip.co.uk). Also newly established in this sector is GobaX UK who have also set out to help reduce running costs, as well as carbon emissions, for the ‘inner city delivery’ services sector. In the current economic climate, with the environment hot on the agenda, they agree that takeaway businesses are looking at various ways of saving money, as well as reducing their carbon footprint (according to their own research, 70% of a takeaways delivery business takes place within 1.2 miles of the premises, hence less of a need for a car or moped, but
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more of a need for a suitable cargo bicycle). GobaX says that it has designed and engineered a new breed of ‘human powered’ cargo bicycle that is capable of carrying loads of up to 40kg, therefore reducing the need for a car or moped. Not your typical unpractical cargo bike, say the firm, their new cargo system is specifically to shorter inner city deliveries and is ideal for the takeaway food market, as well as many other delivery industries. The bicycle’s unique design is the key to enabling the rider to transport their cargo without the usual impact on the control and smoothness of the ride, say the company. One of the main features of this new cargo system is that it has a very low centre of gravity, therefore allowing for it to carry heavy cargo loads safely on a large carry platform. As a result of this feature, different sizes of cargo can be mounted using a special adapter system, therefore providing unlimited carrying possibilities for various sectors. Already released in Germany, and working alongside their pizza franchise Joey’s, the Gobax G1 delivery bicycle has quickly generated quite a lot of attention, as well as winning the category of Best New Product at the Eurobike Awards 2011.
“Keeping an eye on running costs for any business is the key to success,” says Joe Mann, GobaX UK’s operations director.“Therefore, by using a delivery bike such as GobaX’s costs incurred from MOTs, insurance and petrol are greatly reduced. It may also open doors for other food businesses not currently operating a delivery service to start doing so, as it is now becomes a feasible option.” Matthew Jacobs, GobaX UK director adds: “With youth unemployment at an all time high, the benefits of using a GobaX delivery bike doesn’t just stop at its practicality. For example, finding delivery drivers on mopeds and cars can always be difficult, however, due to no licence being needed with the GobaX G1 delivery bicycle, such difficulty should be a thing of the past.” GobaX describe their G1 cargo bicycle as being a highly evolved delivery system that combines both knowledge and expertise from the racing bicycle sector, as well as high level of German engineering. The key features for a successful delivery bicycle are stability, load bearing, robustness, smooth running and agility, equipped with an intelligent cargo system. These properties are vital for the day to day economic use of a bicycle as a reliable means of transportation, within a limited distance. GobaX believes that they have a unique and previously unknown answer that can resolve many of the challenges of environmental urban transportation in the twenty first century. The G1 GobaX cargo delivery bike is now available for lease (call 0161 925 7530, or visit www.gobax-bikes.co.uk) or to buy at an introductory offer price of £1,500 plus VAT to Pizza Pasta & Italian Food readers, and typically, they can offer leasing options for around £10 to £15 a week, say the company.
Domino’s national local delivery driver of the year Domino’s Pizza delivery driver, Ajay Shrestha (pictured), who works at the Shepherds Bush store, has scooped the prestigious title of Driver of the Year at Domino’s Annual National Awards (held recently at the Celtic Manor Resort in Newport, Wales). Ajay was awarded the title for his hard work and dedication to ensuring that customers receive piping hot pizza and his commitment to helping look after the safety of his fellow delivery drivers. Ajay has worked for Domino’s on Uxbridge Road for almost two years. His positive attitude, excellent safety record and sheer love for the brand make him a joy to have around with his franchisee describing him as polite, enthusiastic, honest and reliable, always ready to help new drivers. He is also a big fan of Domino’s wobble boarding! With 2,500 safe delivering hours under his belt and customers talking of his
courteous and helpful manner it is no wonder he is this year’s winner. “I am delighted to win this award. Delivering pizza in all weathers and driving conditions can be a challenge but the smile you get from a customer when you knock on their door makes it all worthwhile! I thoroughly enjoy my job and to be crowned Delivery Driver of the Year is a fantastic achievement,” said Ajay Shrestha. Domino’s Pizza’s Annual Awards recognise the franchisees and in-store teams from the company’s 732 stores in the UK, Ireland and Germany.
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maintenance
The importance of servicing and planned maintenance cannot be over-estimated, but what needs to be done, when and by whom? Here, service provider, Servequip Assistance (www.servequip.co.uk), in a new, regular page, offer some practical advice on how best to keep your equipment - from fryers to pizza ovens - in prime condition. This month? Checking the obvious and saving money. Prevention better than cure Before you call out an engineer it’s always best to make sure you have covered every possible reason for a piece of equipment not functioning, no matter how obvious! Here is our list of the top five chargeable call outs that we have attended and that could so easily have been avoided. 1. Machine not plugged in to electrical socket. 2. Gas not switched on. 3. Water turned off. 4. Equipment wrongly reassembled after cleaning. 5. Gas interlock on ventilation system not switched on. You couldn’t make it up! We recently received a request from a customer for some new ‘push on’ knobs for a fryer, which were duly ordered and despatched to site. The following day we received a phone call from the customer to say that the parts had arrived and enquiring when an engineer would be along to fit them. Having checked the calendar to make sure it wasn’t April 1st, we explained that they simply pushed onto the spindle and there was only one way they could be fitted! However, despite our best efforts to explain the simplicity of the operation the customer insisted on an engineer being sent out for what ultimately proved to be a two minute job.
www.papa.org.uk
8. Take advantage of residual heat. Turn off the oven or range top several minutes before you finish cooking. Both will stay hot enough to complete the cooking process.
If you have a specific service/maintenance related question that you would like answered then why not email clare@jandmgroup.co.uk and Pizza Pasta & Italian Food magazine will endeavour to source an answer for you in a future issue. Saving money Using equipment properly will not only extend its life but can also save you money. Here are a few simple tips to help you save energy in the kitchen. 1. Putting lids on pots to boil water, or simmering gently, can reduce your energy use by up to a third. 2. For an electric top, use pots and pans that match the size of the element you are using. If using a gas stove, keep the flames low and don’t allow them to move up the side of the pan. 3. Plan ahead. Thawing frozen products in the fridge before cooking might take longer, but it is the healthiest and most economical way. 4. If cooking in the oven, avoid opening the door unnecessarily. 5. Cooking in bulk, freezing the food, and then reheating in a microwave oven uses less energy and saves time. 6. In general, the smaller the oven, the less energy used in cooking, so if you have more than one oven, choose the smallest appliance suited to the task. 7. Keep appliances clean. Clean surfaces maximise the amount of energy reflected toward your food.
You couldn’t make it up! (part 2) Modern technology is a wonderful thing but it’s no match for poorly trained staff as the following tale will demonstrate. A customer reported that the touch screen panel on a recently installed oven had shattered and that they would like it repaired under warranty. We duly attended site and were quickly able to ascertain from the user that they had taken to operating the touch screen with the end of a knife as they didn’t want to get their fingers dirty! Well, you can guess the rest I’m sure, and of course the damage wasn’t covered by the warranty. As this story demonstrates, the value of good staff training cannot be over-estimated.
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ingredients
Making food
spectacular The specialist ingredients supply company and self-styled ‘innovators in food’, Leathams, has seen a lot of change and development in recent years, having marked its thirtieth anniversary in 2010. Earlier this year, they hosted a Food Spectacular at the London Film Museum, the primary focus of the event being the re-launch of a new look Leathams brand. Success earned From humble, but if not pioneering, beginnings back in 1980, as recalled by Mark Leatham in his address to the Food Spectacular, Leathams has gone on to become a £62 million business – a ‘one stop shop’ specialising in the provision of fine foods to foodservice, manufacturing (ingredients) and retail markets across the UK and Ireland. Originally, the founders of the business (self confessed food-loving brothers, Mark and Oliver Leatham), supplied game and smoked salmon products to London’s fine restaurant scene, but upon request and feedback received, soon went on to start sourcing a comprehensive and ever more innovative range of highly usable, and often unusual, food products from around the world. Indeed, the company
prides itself on going to great lengths to ensure that what they supply is authentic to the region in which it is sourced, and of the highest quality, which, in turn for some at the company, has meant some investigative overseas trips to some far-flung places. The sheer diversity of products designed to meet the needs of professional chefs, caterers, manufacturers, pizza and sandwich chains, wholesalers and multiple grocery retailers has enabled great creativity to be brought to a wide range of meal occasions, both in and outside the home via their retail and foodservice ranges. The company supplies over 1,100 specialist products in the delicatessen, grocery, meat and poultry, patisserie and bakery
Alessandro Cristiano, who joined Leathams as head of food.
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ingredients categories, its brands having been successful despite the challenges of successive tough economic climates (the early nineties and right now, for example). Merchant Gourmet, for instance, has experienced 22% year-on-year growth in recent times, whilst SunBlush enjoyed 30% growth last year. They now employ over 150 staff, sourcing products from 27 different countries across the world. Their customers include Marks and Spencer, Domino’s, Papa John’s, Sainsburys, Tesco, Pret a Manager, Gondola Group, EAT, Prezzo, Young's & Co. The company has its headquarters in south east London and its brands have become well known - Merchant Gourmet, Roquito, SunBlush, Chefs Brigade, and La Fresca. Their Food Spectacular was attended by all the senior directors from the company, including managing director Chris Waters and Mark Leatham, together with a more recent recruit head of food, Alessandro Cristiano. Working alongside Alessandro Cristiano, was development chef, Andy Howe, and it was the duo who devised and cooked up some delicious food for guests to sample, all made using a variety of the thousands of Leathams products. Over 30 of Leathams's retail, foodservice and ingredients customers spanning some of the biggest names in the food business were also present, serving to demonstrate just how popular and widely-used Leathams products have become. Key appointments Their customer service team has seen a series of key appointments and promotions. Martin Hannah, for example, joined the Leathams team as business manager for Quick Service Restaurants (QSR), bringing with him many years of industry experience having worked both as a chef and in account management within the Food Service industry, from Michelin star restaurants to major FMCG companies in the UK. Due to the growth of the ingredients channel, three further members of the team were also promoted to assist with business demand and to continue to drive Leathams forward. Alex Hedger and Mark Owen were promoted to business managers with Alex heading up the Ready Meal, Soup and Sauces division and Mark the Sandwich and Pizza division. Carrie Burnett was also been promoted to business development executive having previously worked in a customer service role at Leathams for seven years. Leathams’ London-based customer service team also received a boost with the addition of two new customer service executives and two further promotions within the existing team. Experienced chef, Alessandro Cristiano, who joined as head of food, was brought in to focus on continually innovating Leathams’ growing foodservice offering, researching market trends, and supporting business managers in each of their sectors. His experienced food development team work with him on menu development and
www.papa.org.uk
“We have always been passionate about our produce and by opening up the whole process to our suppliers creates a win-win scenario. Customers can visualise exactly where a product has come from, while also helping our suppliers to understand the individual needs of our customers.”
Showcasing their dedication to innovation, quality and customer service that continues to drive the business onwards today, at their Food Spectacular Leathams served up an impressive menu which featured items such as bresaola air breads, tuna on ice (pictured), porcini and truffle gelato and ‘cod in smoke’ that was presented inside smoke-filled bell jars!
with a customer centric focus, be it new product innovation, menu development or working alongside customers to deliver their food vision. Prior to his role at Leathams, Alessandro Cristiano worked at Young & Co’s Brewery PLC as the food training and menu development manager for the firm’s 150 pubs, bars and restaurants across London. He has also worked as head chef at numerous high profile restaurants and hotels, including the Michelinstarred Italian restaurant, Locanda Locatelli. Supplier-customer understanding Leathams say that they are actively helping to encourage greater collaboration between their suppliers and customers in a bid to promote best practice throughout the food industry. By doing this, they can enable their customers to gain a greater understanding of the work undertaken by manufacturers, as well as learning how Leathams products are chosen, and the strict standards that they must meet. The first event of its kind took place at Denhay Farm, which provides a range of dairy and meat products. Leathams invited two of their customers to visit the farm, offering them a chance to learn more about the products they use and how they are developed. In addition to increasing product knowledge and understanding, the group was given a tour of the farm’s facilities and a chance to find out more about the steps undertaken by Denhay Farm to comply with a number of voluntary schemes, including Red Tractor and the RSPCA. “We take a great deal of time to ensure that the goods supplied by Leathams comply with our own rigorous high standards, and being able to trace food back to the point of creation is something that we believe is vital,” said Alison Wilkinson, sales director - foodservice at Leathams, about the tour. “Opening up the process directly to our customers enabled them to see for themselves the procedures that are in place to ensure that they benefit from the best types of products available, as well as being given a chance to pick up valuable information directly from our suppliers.
30 year celebration When it celebrated its 30 years of food innovation, Leathams decided to bring together 30 local school children to cook fun and tasty pizzas in a collaboration that saw them and the educational charity, the Kid’s Cookery School, visit and teach cookery skills to children at Ilderton Primary School in Southwark, London. The aim of this event was to educate children about health and safety in the kitchen, as well as food nutrition, basic hygiene and, most importantly, working together and having fun! “We were proud to be able to celebrate our 30th year in business by developing the cooking skills of youngsters,” commented Leathams’ Clive Moxham. “We have a real passion for development and food innovation and we were delighted to be able to share that knowledge with local school children. “It’s important, in this modern world of fast food and quick fix snacks, that children learn the benefits of healthy eating and find enjoyment in cooking and eating good quality food. Ilderton Primary School is located just down the road from our head office and was a great place for us to start passing on our extensive food knowledge.” Continuing success For four years running now, Leathams have won New Ingredient of the Year Award in the foodservice category at the annual Pizza Pasta & Italian Food Industry Awards. In 2011, it was their Wild Mushroom and Truffle Paste that impressed the judges, and in 2010 it was their SunBlush® Red and Yellow Baby Plum tomatoes that triumphed. This innovative and visually stunning ingredient is typical of the attention to detail and commitment to quality the company pay, the tomatoes being specially selected because of their particularly sweet and juicy taste (a taste generated by the unique drying process whereby the tomatoes are gently roasted then marinated in oregano and garlic, making them perfect for pizza toppings and pasta, for example). In 2009, their spicy, south of Italyinspired ‘nduja paste won, tapping in to the trend for the nation’s increasing fondness for spicy flavours, and in 2008 it was a porcini mushroom sauce. Having become synonymous with innovation, quality and service for over 30 years, it seems certain that their customers can only look forward to a future of further cutting edge innovation and creativity that can help give a wide range of menus across many different foodservice applications the edge.
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“SmartBox" pizza box launched at Pizza Hut Costa Rica!
Branded cups Creating a brand using paper cups has never been easier, say the Printed Cup Company. With the minimum order quantities now as low as a 1,000 cups with a four colour process, printed cups can be manufactured in just two to three weeks, say the firm, enabling outlets to promote their company and provide information by communicating to their customers. Bespoke graphics, bold tones and a recognisable design which links to the outlet’s theme or company colours, adds style and class, and allows a business to sell more products just through the design on the cup, suggest the suppliers. When designing a cup, it is also important to not include too much information and to have a well laid out and balanced design (visit www.printedcupcompany.co.uk or call 01200 449900 to enquire about free samples).
In partnership with manufacturing partner SigmaQ, Ecovention has announced the launch of Pizza Hut Costa Rica’s innovative new multi-functional “SmartBox” Pizza Box. Using Ecovention's patented GreenBox technology, Pizza Hut Costa Rica’s new “SmartBox” breaks down into plates and a smaller container for leftovers, eliminating the need for disposable plates and ancillary storage materials like aluminum foil and plastic wrap. The technology has helped to elevate Pizza Hut Costa Rica's pizza to a new level of convenience and environmental sustainability for its customers. In conjunction with the SmartBox introduction, Pizza Hut Costa Rica launched a campaign that not only included print advertising and television and radio spots but a social media campaign that included a contest on Facebook which encouraged customers to upload photos of them utilising the new technology (the winner receiving a pizza and Coca Cola party with thirty friends). Pizza Hut Costa Rica’s new SmartBox has already received an enthusiastic response from customers, as evidenced by a spike in
sales since the product's launch, according to an article in Prensa Libre, one of Central America's leading newspapers. GreenBox technology was originally placed in the spotlight by Ashton Kutcher via a ‘tweet’ to his Twitter followers. Since then, it has been the subject of unprecedented attention from both the mainstream media and the New Media world of blogs and social networking sites. The demonstration video for GreenBox technology has already garnered over 1 million views on YouTube and Vimeo. ECOvention LLC, headquartered in New York, NY, is an innovator in the environmentally friendly food packaging industry. The company provides design, licensing, manufacturing, subcontract management and logistics and is dedicated to improving outmoded, outdated and wasteful food packaging. SigmaQ, headquartered in San Salvador, El Salvador, consists of 12 production plants dedicated to industrial and luxury packaging.
Packaging solutions A snapshot of some of the latest packaging news.
Fast food application Global packaging manufacturer, Huhtamaki, has added to its range of premium quality takeaway disposable food packaging with the introduction of these new moulded-fibre hinged food containers – the perfect choice for operators serving hot and cold fast foods, say the company. Made from natural fibres utilising renewable resources, the hinged food containers are the latest addition to Huhtamaki’s hugely popular range of foodservice disposables and are compostable under the correct conditions of industrial composting, so are ideal for operators keen to minimise their impact on the environment. The container’s unique structure combines special ribbing for improved strength, as well as innovative fibre construction to help prolong the content’s freshness and prevent the food from becoming soggy. The product also features a superior, dual, quick-lock tab
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closure for easy locking, thus minimising spills! Available in a range of sizes to suit a variety of foods, the new hinged takeaway food containers come in small, large and extra large; as well as in square and rectangular sizes. There is also a three-compartment hinged container, which is great for operators looking to present a full mealtime eating occasion, such as a main dish with side orders. They are perfect for fast food items like burgers, fish and chips, burritos and nachos, as well as for more hearty mains such as pie and mash, and jacket potatoes. The food containers are stackable so can be stored easily behind the counter – perfect for space saving and busy service times! For improved convenience, the containers can be placed in the microwave should consumers wish to reheat their food. Huhtamaki manufacture a comprehensive selection of high quality foodservice
disposables, including their environmentallyfriendly BioWare range – single-use paper cups, tumblers, food containers, Strongholder carry trays, cutlery and Chinet® plates and bowls – which can be composted in industrial composting facilities within 60 days. To find out more about Huhtamaki’s new hinged food containers for hot and cold foods, please call Huhtamaki on 02392 512434. Alternatively, visit the Huhtamaki UK website – www.foodservice.huhtamaki.co.uk. April 2012
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New Olivine® from Solo Cup Europe Solo Cup Europe has launched its new Olivine® plus press & dress® cold food containers made from up to 50% post consumer rPET. This new range features a revolutionary, design registered device, say the company who have become an innovator in creative new formats for food on the move. Olivine cold food containers feature the creative press & dress device, which allows both wet and dry ingredients to be displayed and served separately, with no need for extra packaging and maintaining the integrity of the food components. This is the only rPET cold food container on the market to be offered with this innovative device, claim the company. The new range is combo-packed (lids, soufflé pots and bowls together in one box), delivering key benefits across the supply chain, including the assurance of accurate deliveries so maximising operator efficiencies and less components to stack and store. The unique Olivine shape gives a great hand hold for the consumer as well as maximising portion perception and visibility of the food
so presenting your offering in the best possible way and the plug fit lids ensure safe, leak-free transport and the bowls stack easily. The range consists of three sizes of food bowl with a choice of two lid designs: the press & dress feature lid and a flat top domed version. This innovative design allows the filled soufflé pot to be suspended from the lids and offers the consumer flexibility in opening – they can press with the lid in place, press onto a table, or press into a hand – they have total control and the push action also adds some theatre to the eating out experience. The crystal clear, flat top dome lid also offers maximum visibility of the food contents and is designed to be easily stackable. This option can be branded with the addition of a bespoke sleeve or embossing (for more information and samples call 01480 459413 or go to www.solocupeurope.co.uk). “This is another innovation from Solo Cup
driven by environmental credentials and practical considerations,” says Solo’s managing director Tony Waters. “Research shows that consumers prefer brands and manufacturers who use recycled content in their packaging. This new range meets that need and takes into account the needs of both the operator and the consumer and is made from locally sourced closed loop rPET material. We’re delighted to launch a creative new range with the added interest of some theatre. We can see the press & dress feature being rolled out across other Solo produce formats in due course.”
Food waste solution 1 April 2012 saw landfill tax rise to £64 per tonne (from £56 per tonne). Landfill is the most expensive and environmentally harmful destination for UK waste, and all businesses can save money by maximising recycling. The first key step to going zero waste is introducing food waste recycling. The Food Waste Network is a new free service to help any UK business find its ideal food waste recycling services. In 2011, the Food Waste Network report that the median cost of sending waste to landfill was £76 per tonne (compared to £43 per tonne for food waste recycling), according to WRAP’s Gate Fees Report 2011. Food waste breaking down in landfill can emit harmful greenhouse gases whereas food waste recycling can create nutrient-rich natural fertiliser, reducing the need for petrochemical fertilisers. Food waste recycling can also create renewable energy – electricity or biogas. 55% of UK waste still
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goes to landfill, even though landfill is both the most environmentally harmful and the most expensive destination for our rubbish. Thus, the Food Waste Network is a new free service to ‘match make’ any UK business with its ideal food waste recycling services by encouraging outlets to move over to a financially and environmentally sustainable approach to their bins. This initiative came out of Climate Week award-winner Vegware, the UK’s first and only completely compostable food packaging firm. Since their entire range of catering disposables is certified compostable, Vegware can be diverted from landfill and recycled organically together with food waste. In order to help all UK customers divert catering waste from landfill, they started mapping and liaising with all food waste recycling services. In the course of their research it became apparent that there was no
one single source of accurate information on this rapidlychanging sector. So Vegware opened up their information to non-customers to create the Food Waste Network. The average caterer could recycle almost everything and reduce costs, but the first key step is introducing food waste recycling, say the Food Waste Network. If messy food waste is removed from the general bin, everything else is cleaner and far easier to recycle. Instead of wasting money filling the few remaining landfill sites, the contents of catering bins can be recycled, saving money and
resources. Food waste can either be composted, creating compost, or anaerobically digested, creating biofertiliser and renewable energy. The Food Waste Network also claims to be the only single source of information on all organics recycling services, with accurate information on collection services and on-site recycling systems. Any UK business can email its food waste recycling needs and postcode to recycle@foodwastenetwork.or g.uk, or ring 03300 883 654 (a free web-based service will be launched this summer).
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Not for everyone,
but definitely for someone! The restaurant business is not for everyone it would seem, and it can be tough to admit this to yourself, particularly if such a business has been a dream, or long-held ambition. But as Will Hopkins acknowledges here, the Leicestershire-based gourmet pizza restaurant come deli business (The Garage Deli) that he envisaged and founded in 2009, and that is currently for sale, could offer lucrative future potential to someone with more practical and managerial experience in this sector.
Humble beginnings In 2009 we embarked on a journey to convert a roadside shack into a hip little eatery. As property developers, we specialise in finding and converting properties to uses that on first impressions might not seem so obvious, and here was just that sort of place and we were confident with the right concept it would be a little goldmine. With a keen interest in food and a number of strong alliances within the industry already, we were confident the right way forward was to take the traditional delicatessen and evolve it into something new. I feel that delis have suffered at the hands of the supermarkets who have cleverly introduced similar product lines to great effect, in the process undercutting their more lowly cousins that are usually found in small towns in the country. We also knew that if our idea was going to work it would need to offer something the supermarkets couldn’t something that was going to give people living in the local 34
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area an experience they would not get anywhere else. Our plan, then, was to create a deli/farm shop that was part of something bigger. A place where the owner operator could cook and sell what they made, rather than buy in the same things the supermarkets where already selling, but cheaper. So we built the deli to include a wood oven, an open plan prep kitchen and a café. As the place took shape, we realised this was something unique, offering a great platform to make great food that people would travel for. Namely, wood fired pizza, homemade bread and cakes, delicious antipasti, ice cream and all manner of other treats that you would associate with such a place, and all designed to support the concept of keeping a local deli in a local community in business. Delivering consistency We also soon realised that it could be a great venue for cookery demos, and we even had ITV’s celebrity chef and judge, Ed Baines, come and host a book signing and cookery
demo which demonstrated just how versatile the place was. In short, it was capable of being many things. A kitchen for making jam or making pasta, but at the same time a pizzeria, pizza take away, a private events venue as well as a bistro. We got so excited about this that rather than looking for an operator as we would usually do, we decided to run it ourselves! Well, all I can say is that we succeeded in achieving some great sales, but as hands on operators it became clear that we really did not understand what was required. The business opened and was pretty busy from day one. Our customers were supportive, friendly and forgiving, but it was obvious that we had bitten off more than we could chew as we were not professional operators. Overall, I feel that the key to success in this business is to set a standard, but that maintaining that standard is much harder. Delivering consistency is definitely not as easy as it looks, as many of you who are reading this know only too well! We now realise that.
Commitment Working hard to realise a dream requires a dogged commitment and patience and we found when it did work, it was an extremely rewarding and exciting process, and a great environment in which to be. But while we had a passion for food, we had to be realistic and accept that we were not really in a position to succeed. For example, we simply didn’t have the experience required to bring on and manage staff. They are, without doubt, the lifeblood, and businesses such as these depend on them. Our commitments elsewhere April 2012
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trading tomorrow. And as we managed to secure a fantastically low rent, I feel that the premium being asked could well represent unsurpassed value for money compared to similar ventures located elsewhere.
also meant that we just couldn’t spend the time we would have liked, or needed, in order to get the best out of our team. We tried a number of different approaches - bringing in various consultants and professionals to support us, for instance - but each time they failed to make the difference, and each time the same problems recurred. In short, we began to see that without a dedicated professional leading the way, the business would not succeed. We realised that we simply were not the right people to make this happen, and as costs went up and sales went down, we took the difficult
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More information about Will Hopkins’ concept and business can be found at www.woodfiredpizzaanddeli.co.uk
or by emailing woodfiredpizzaanddeli@gmail.com
decision to stop trading and either find the right person to run it, or sell the business to someone who knew what they were doing. Currently, the building lies dormant as we search for the right person. This is a business that offers a fantastic lifestyle, but it is not for the fainthearted. As said, it requires determination, focus, organisation and experience. Maybe this is not for everyone, but I feel that for someone with more experience in this sector, this really could be the opportunity of a lifetime, as this business is ready to roll, with everything in place to start 35
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Budget balancing When budgets are rarely anything other than tight and the economy is challenging, the pressure is on to spend your money wisely. But with so many aspects of a business vying for priority, how do you know where to allocate the cash? Should you make sure your kitchen is state of the art, or do a customer’s first impressions of a premises matter more? Sandro Formisano, chairman of Glasgow company New Concept Catering Equipment, has spent thirty years helping business owners turn their ideas into reality, and has some advice on the best process to follow in order to ensure that you maximise your money, and see a good return on investment. Start with the menu The first question Sandro Formisano says that he asks his clients is ‘what will your menu look like?’ This often comes as a surprise to them, he reports, but, as he explains, this question centres on the very foundation of the whole business. “Once we have the menu, we work around to what will be displayed and what you then actually need in the kitchen to be able to produce that menu,” says Sandro Formisano. “That allows me to design the kitchen and apply the budget. People don’t know to start with the menu. They usually have an idea, but that’s not good enough. I need to know what they want the public to see, and I need to know what kind of equipment they will need in order to produce the dishes.” Within the menu, the top three priorities must then be identified, he says. For example, is it a bistro which offers pizza, or is it a dedicated pizza restaurant?
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Optimising your investment in your outlet is a balancing act between looking good for customers and spending wisely on the correct equipment.
“That will determine the size of the oven,” Sandro Formisano explains.“If it’s just an ‘add-on’, I’d probably suggest a 4+4 oven, for example, but if it’s the focus then I’d suggest a 6+6, and give priority to the equipment that will be used more. Space is usually at a premium, so the kitchen needs to be well designed for everything to fit. Some things may have to be resized.” Display As soon as the customer walks through the door, he or she will notice the display cabinets in an outlet and quickly form an impression. It is therefore vital that the owner shapes this impression favourably – and uses it to their advantage, feel New Concept. “The more display, the better the sales,” says Sandro Formisano. “Human beings like to see products – and there is the added advantage of freeing up space in the kitchen and giving the chefs less to do.
“The owner needs to know what they want to have on show, and what equipment they will need for this. Do you need refrigerated or heated displays? Do you want a bain-maire? Space again is very important. Some products might have to be reassessed because of the space in the premises. “If it’s an Italian restaurant, for instance, they will probably want a dessert counter with a good display of cakes. Would they like to sell ice cream? If so, we often suggest a rotating ice cream
servery made by Tonda. Coia’s café in Glasgow went for this and told us that they experienced a sales increase of some 33%!” Visible spend It is not uncommon for a kitchen and its equipment to eat up all the budget, of course, leaving very little money for front of house, and Sandro Formisano argues that it is easier to make savings in the kitchen and that a budget should start at the front door. In other words, spend money where the customer can see it. April 2012
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equipment focusing on what you really need front of house. Signage and the front is the beginning of the establishment, but it’s that which pulls people in. The reputation comes later. Once you enter your premises, you’ve got to get the feel good factor, that’s where I start. You can then look at the kitchen and consider the possibility of saving money by going second hand.”
“I’m a great believer in if the budget is tight - as it is in most cases - it’s important that the customer does not then get the feeling that everything’s been done on a shoestring!” he advises. “I hate to make an outlet drab because the customer has run out of money. There’s no point in having a state of the art kitchen then having rubbish chairs, for example. “By working out the seating capacity, and the customer giving me a good idea of the budget, then if it’s tight, I would suggest
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Equipment When it comes to the equipment necessary to turn an empty unit into a business there are often some tough choices to be made. Space and budget control the decisions, but Sandro Formisano says there are some tricks to ease the process. “You should never buy second hand glass-washers or mixers – there’s usually a reason they’re second hand, people normally only change them when they’re knackered,” he says.“But there’s no problem with the rest of the equipment – a six-burner either works or it doesn’t. Savings can be made in kitchens by using second hand units that the public doesn’t see. “You can halve the budget in the kitchen that way. If you can afford a Mercedes you won’t buy a Ford – you always buy the best for your budget. Similarly there are different grades of equipment for your budget. The main difference is efficiency, which in turn leads to lower bills.” For example, pasta cookers seem to be the way the market is going, he observes, rather than boiling pots of water taking up the space. They allow the chef to have more room on the six ring burner and can help to make a kitchen more efficient. Sandro Formisano goes on to strongly advise putting in place a maintenance contract for equipment, especially if it has been purchased second hand. “Most hotels, for instance, have a maintenance contract and slowly restaurants are moving over to this habit too, because it saves money,” he says. “It’s like an insurance, but we all forget how old something is – how quickly time passes by. You think a piece of equipment is only two years old when you’ve actually had it for five years. If you
don’t service a machine you will see a difference, and it shortens the lifespan of the machine.” Finance While it used to be the norm to lease equipment over a certain term, this has been made much more difficult since banks have tightened up on their lending conditions. Indeed, it has become an all-too common story that funding has been withdrawn from a business at the last minute. New Concept says that it has seen its fair share of clients let down in the final stages and so has come up with its own solution. “We’ve had to be proactive with the market we’re in, we’ve had to offer our customers more,” explains Sandro Formisano.“It took four or five months to put in place, but it’s been worth it because there’s been a great take up. We’ve partnered with Close Asset Finance and it’s now opened the gates to a lot of my clients where before they were promised the money until the last minute then for one reason or another left high and dry. “With our partnership you can go over five years – so for example
£149 per week over five years on borrowings of £30,000. It’s proving to be very successful. The arrangement is a real partnership. We’ve also put a special calculator on our web site so that potential clients can type in the money they’re looking for and how much it would cost them per week.” Extras Over his thirty years in business, Sandro Formsino estimates that clients generally go 30% over their budget, with items such as crockery, finishings and marketing being often overlooked. “Customers underestimate the finished product,” he reports. “They tend to know the budgets for the main products, but they miss out the small things which do add up. People forget the finishings, that the crockery will cost £6,000 to £10,000, even for a small place. So it’s important to have a contingency fund.” New Concept has designed and supplied the equipment for businesses all over the UK (for more information call 0141 952 7901, or visit www.newconceptltd.com).
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da
Scalzo If you happen to pass through London via Victoria coach station, then upon first glance, the nearby da Scalzo (www.dascalzo.com) might appear to solely be a wine bar and Italian restaurant, which in fact it is. But, as Pizza Pasta & Italian Food magazine found out, it is a lot more than that – all day café, pizzeria and enthusiastic art and jazz venue combined. Café heritage Officially located in Belgravia in a listed building that is in fact a restored, former church hall across the road from London’s Victoria coach station, is the welcoming ‘all day’ restaurant, pizzeria, jazz and art café that is da Scalzo. As the name suggests, this eaterie that is popular with locals, visitors and coach travellers alike is owned and run by the Scalzo family – in particular brothers, Enzo and Roberto Scalzo - both of whom, in conjunction with another brother, Victor, can boast impressive careers in the hospitality arena. The three went into business together in order to acquire and run the famous Patisserie Valerie café that subsequently went on to become a larger, successful chain in their ownership. Patisserie Valerie was originally founded in 1926 in Soho in London by its Belgium-born founder and namesake, Madame Valerie. After suffering bomb damage during the war, it relocated to Old Compton Street, and for the most part remained unchanged, effectively becoming an iconic institution for café lovers. In 1987, the Scalzos acquired what were at the time, eight Patisserie Valeries, taking the number up to twelve, as well as several franchised outlets, by 2006, before deciding to sell a £6 38
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million controlling stake in the business to the serial restaurant entrepreneur, Luke Johnson. Art theme But it wasn’t long before they were back, ‘hands on’, in the trade. In 2008, in a new venture with his brother, Roberto, Enzo Scalzo started da Scalzo, having been on the look out for the right building and location that would suit their vision of providing a relaxed and friendly, homely environment in which to eat against a background of art, something which is of particular interest to Enzo Scalzo. In celebration of London’s recent Mexico Week, for example, paintings of Mexico by Katina Riba could be found on show at the jazz bar and pizzeria, complete with a private viewing date, enabling visitors and guests to enjoy some art, as well as a tasty Italian dinner there too. With a wooden beamed and vaulted ceiling that no doubt provides great acoustics for the jazz music events that are regularly held there every month, and set on two levels, it’s clear to see why this distinctive-looking building has the potential to be at any one time café, restaurant, or corporate event venue. Open seven days a week for breakfast, lunch, afternoon tea and dinner, the restaurant has 136 tables in total (50 on the ground April 2012
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floor, 50 on the art gallery level, 26 on the terrace and 10 at the bar), and is open every day apart from Christmas Day and Boxing Day. The business’s passion for food and art is reminiscent of the ageold tradition in Parisian cafés and brasseries that saw Bohemian artists receive free food (and wine, of course) in exchange for being able to hang their latest artwork on the wall. The Scalzos are following in that tradition by displaying contemporary artwork on the walls of their pizzeria ristorante, and in their patisserie in Knightsbridge, where they also regularly hold exhibitions and private viewings. They are keen to point out that they are committed to encouraging the next generation of young artists too, so provide paper, pencils, stencils and colouring books for all their younger guests! All works of art on display at da Scalzo are for available for purchase, and since their launch
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back in 2008, they have held displays for artists such as Eliza Andrews, Hugh Cronyn, David Eustace and John Bratby. They also work very closely with established art dealers Julian Hartnoll, Noel Oddy and Laurie McClaren of Highgate Fine Art. This month will see da Scalzo hosting Dino Baptiste, a talented keyboard player and entertainer, and also welcoming back Mario, fresh from the West End musical Jailhouse Rock, for a popular Elvis night, when he'll be performing some of the king's greatest hits. Andy Black & Reese Robinson, whose performances to date include Ed Miliband’s Labour Leadership campaign team function, the Theatre Royal Stratford and the Hospital Club in Covent Garden, will also be providing the musical accompaniment to an extraspecial Friday night dinner, another popular event at da Scalzo.
Authentic Da Scalzo is a good example of an outlet successfully making the most of the various meal occasions across the day, meeting the diverse needs of a wide range of customers from those who might simply want to sit outside with a Torelli coffee to those drawn in by one of its jazz or art events. A pleasant, friendly environment, coupled with the fact that its food and beverages are all competitively-priced given their premium London location, mean that whether you are seeking breakfast, a quick cappuccino, time out to sit at the bar and enjoy a glass of wine, or require a more substantial dinner, the chances are that da Scalzo will have something to offer most budgets, and it will not disappoint. Like many outlets these days, this restaurant offers a specific, planned menu that is centred around optimal use of an authentic group of fresh and well sourced, and essentially Italian, ingredients, but this does not impact upon choice. The Scalzo family’s roots are in
Emilia-Romagna, often viewed as being Italy’s food capital due to its sheer wealth of some of the most famous Italian products and ingredients, not least its cheeses and hams, and so authentic Italian dishes, as well as pizza (in the £8 to £9 price bracket) form the mainstay of the da Scalzo menu. The da Scalzo ‘house’ pizza, for example, features tomato, mozzarella and Parmigiano cheese with baby spinach and Parma ham. The bases are all made freshly on the premises each day to a traditional recipe, and sometimes twice a day when demand is high, by skilled pizza chefs who stretch the pizza dough. The pizzas are stone baked and served with authentic extra topping touches (such as pine nuts on their Siciliana pizza, for example) that you might not always get to see elsewhere. When it comes to dessert there’s a legacy to the Scalzos’ Patisserie Valerie days in that Patisserie Valerie Apple Flan with mascarpone cream is on the menu, together with that all important Italian restaurant staple - homemade tiramisu. 39
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Deliverance claims to be London’s largest multi-cuisine food delivery service, employing over 50 chefs, up to 20 call centre staff, six customer service staff, 30 packers, eight porters and up to 130 bikers across all of its sites. All food is cooked using fresh ingredients and many of its menus have been developed with leading international chefs known in their field. All of its kitchens are open from 5pm to 11pm, daily, and recently it has revamped its pizza line up. Herne Hill opens The latest addition to the Deliverance portfolio is its Herne Hill kitchen, Deliverance’s sixth site. In preparing for this launch, the Deliverance team says that it has been working with some of London’s leading chefs to create its new international menu. A recent example includes healthy fast-food chain Leon’s exhead chef, Benny Peverelli, who spent four months sampling London’s best pizzas in order to 40
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create the recipe for Deliverance’s tastiest ever pizza, which has its dough freshly prepared on-site in the Herne Hill kitchen. Thai food writer Kay PlunkettHogge has also been drafted in to work with the Deliverance development team. The Bangkokborn cook has created a range of new dishes including a richlyspiced yellow curry from Western Thailand and fragrant Thai Fishcakes with hints of lime and red curry.
The Herne Hill site from where Deliverance’s delivery driver team will be organising the multi-cuisine food delivery service.
State-of-the-art Located under the railway arches of Herne Hill station, the new Deliverance kitchen is the first in the group to operate a 30 minute delivery promise. The faster delivery time has been made possible thanks to the decision to serve a smaller area and the pioneering technology developed by Deliverance – that helps to ensure that all freshlycooked dishes are ready to be delivered at exactly the same moment. The kitchen has also been equipped with some of the best cooking equipment available, including an authentic tandoor oven to create springy naan breads and the same rapidlyheating induction woks that are used to prepare tasty stir-fries in some Michelin-starred restaurants. Dishes from the kitchen will be delivered using a fleet of new, lownoise scooters, housed in an offstreet location to minimise local traffic disruption and noise pollution.
Good food, cooked fresh, delivered fast Thanks to the efforts of the Deliverance team and its international chefs, local Herne Hill residents can now enjoy delicious food from far-flung corners of the world, from freshlygrilled teriyaki salmon to chocolate brownies - more quickly, and piping hot. Spencer Skinner, executive chairman of Deliverance explains: “Without compromise, we want to provide the best quality, freshest delivered food possible. That’s why, we’ve spent the last two years working with top chefs, software engineers, kitchen designers, local residents, and London’s leading food suppliers to launch the most sophisticated multi-cuisine kitchen in Britain. “The whole kitchen has been built from scratch, using bespoke technology to allow our cooks to time everything to perfection, so that a grilled burger is done at precisely the moment a fresh stirfry is ready to be packed. The April 2012
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profile whole thing is beautifully synchronised so that customers in the Herne Hill area can enjoy good food, freshly cooked delivered fast.” Deliverance says that it has high hopes for its new Herne Hill kitchen, which it also plans to open as its first ever customerfacing operation later this year, allowing local residents to place orders online or via an iPhone app, to be ready for collection
when they step off the train at Herne Hill station. For further information, Deliverance’s customers can keep up to date with developments by visiting www.deliverance.co.uk or downloading the Deliverance iPhone app. They can also follow @DeliveranceFood on Twitter, or join the community on its Facebook page (www.facebook.com/Deliverance Food).
Q&A Why did Deliverance decide to re-develop its pizzas? Benny Peverelli: Because over time our current offer had become dated, in terms of the base, toppings and how they are presented. Operational simplicity had allowed us to choose a prepared base, which had little room for error. We felt, to be able to serve the best pizza, we needed to go back to basics and start using a well made, fresh dough and do the simple things well. What's new about the new range? Benny Peverelli: New hand-stretched dough, a simple passata sauce paired with a range that has the classics, but with the Deliverance twist and the several left-of-field choices to tempt the more adventurous foodies! When I was developing and tasting our new range, what was at the forefront of my mind was to ensure that every pizza had the perfect layering of ingredients and the right amount of these ingredients. This way, you are able to note each flavour and not be overwhelmed by a flavour overload. Tell us about the development process. Benny Peverelli: Simple really, find a great baker who knows how to make the best dough, take the sauce back to basics and re-work the classics using great ingredients and ensure the ingredients are able to sing at the right volume and pair them with ingredients that complement each other - such as spicy cured meats and a red chilli jam or grilled chicken, pea and broad bean with a light touch of truffle oil. Deliverance chef, Benny Peverelli.
Oh and 6 months of development, 20 tastings, 15 dough recipes, numerous debates on how big our crust should be, how thin we should take the inner, which is the best style of oven for delivering pizzas! The toppings came a little easier, and then top all of this with tasting over 100 pizzas to get to the perfect base, fresh sauce and eight pizzas fit for our customers. Which pizzas will be going on to the menu? Benny Peverelli: The ones we can’t get enough of are the New York Hot which is based on the classic NY Ruben sandwich, topped with spiced ground beef, Emmental, pastrami, pickle, mozzarella and jalapenos and the Summer Deluxe which is a summer on a pizza – slow cooked leeks, peas, broad beans with mint and garlic, grilled chicken and finished with truffle oil. And the pizza to end all pizza is our Salmon Florentine - virgin base, crème fraiche, wilted spinach, smoked salmon, cracked egg and topped with dill, truly the next generation of pizzas. Others include the classic Margharita done the ‘Napoli way’ (finished with extra virgin olive oil and basil), Pepperoni with extra spiced salsiccia (spiced salami) and red chilli jam to balance the cured meats. What's next in terms of rolling them out? Benny Peverelli: Getting each site and their team comfortably handstretching pizza, teaching them how to treat the dough like a living thing, which needs bespoke handling, depending on the heat of the kitchen and the weather outside. Weekly mentoring sessions with constructive feedback both from customers and support team, and finally some healthy competition between the chefs to see who can make the perfect base, who can stretch the quickest and most precise base. We’re starting the auditions for the Deliverance pizza chef of the year…
www.papa.org.uk
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pizza my world
A Pizza My World Tara Mulrennan is science and innovation manager for foodservice with Dawn Farm Foods, one of Europe’s leading cooked and fermented meats suppliers. She has been with the company for nearly 14 years, starting out as a technologist after leaving university and later becoming project manager before moving into her current role. Part of a 20-strong technical, culinary and new product development team at the Dawn Farms factory at Naas in Co. Kildare, 6.15am 6.15am My three-year-old son Dáire normally wakes at seven, but this morning he’s up early, sitting on my bed giving a running commentary on my outfit and hairstyle. He tells me I look like a princess today, which is a great start to any day! I grab a quick bowl of cereal as I pack my lunch, feed the dog and get our jackets. I throw my book from our Cook Book Club into my bag – I’ll have to report on it tomorrow. As part of the club I have chosen The Good Housekeeping Cook Book from way back in 1933, so I gleaned a few ideas from there on how to make some tasty meals from cheap cuts of meat. I’m a big fan of cook books and have lots of them. I recently inherited a beautiful collection of my Granny’s old cook books she had when she used to cook for a family before she was married.
the corridors, and today is no exception - we’re hosting celebrity chef, Paul Rankin!
8.30am
8.30am It’s time for our weekly department meeting and we go through any new projects and address any issues which may delay current projects. We are implementing Lean Business throughout the company, so we now have a section of our office where we have all current project plans on visual boards. This is where we have our meetings which are really effective because we can see all activities at any particular time. It helps us prioritise projects as needed and address issues quickly.
Tara focuses on industry trends and developing winning products, based on customer research and insights, for the company’s bluechip customers in 40 global export markets (customers include leading European and UK food manufacturers, famous foodservice brands and major multiple retailers). Tara plays a pivotal role in Dawn Farms’ stage-gate development process called NECTAR (Need, Explore, Create, Test, Action, Review), the cornerstone of the company’s new product development work.
9.30am
9.30am As soon as the meeting is over, I catch up with our pepperoni technologist, Michael Cullen, who is running a number of projects for foodservice customers. We produce a lot of pepperoni each year - someone worked out it is enough to top over 105 million pizzas! Michael and I arrange a cook up session later to assess some samples he has ready.
10.00am
10.00am Next stop is the desk of Jack McDermot, our consumer insights manager. We have a supplier product innovation workshop coming up at the end of the month where we will host
one of our key customers and a number of their other suppliers for a three-day event where we brainstorm ideas, develop them in the kitchen and finish with photos and builds on menu concepts ready for testing in the market. Technical expertise and product innovation is at the core of the customised service we provide to our customers. We have run these sessions a number of times and find them very beneficial for all involved. There is lots of organising to do so I’ve set up a team of people each with a list of actions to ensure the session runs smoothly over the three days. Jack and I run through the list to check we’re on track. The first step is for Jack to talk to the client to get a clear
8.00am
8.00am I’m only 20 minutes drive from work and traffic is never too bad as this time, so I’m at the desk at 8.00 and check my calendar and e-mails over a coffee. I’ve seen lots of changes in my 14 years with the company. I was involved in the design and layout of our purpose-built kitchens, presentations rooms and pilot plant in our Science and Innovation Centre which opened in September 2008. It’s a fantastic facility to work in, allowing us to accommodate a number of visits and activities on any one day. It’s always a hive of activity with lots of delicious smells wafting down 42
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April 2012
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pizza my world understanding of the brief and the specific outputs they’d like from the session. We also discuss forthcoming ‘safaris’. We’re planning trips out to the market, firstly our annual UK Retail and Foodservice Safari, so we talk about who will go and what themes will we focus on. Next month we have a USA Safari so we check out locations and interesting spots to visit. We’re focusing on upcoming Mexican and Floribbean Cuisine for this safari, so we’re really excited about that.
Tara with Dawn Farm Foods development chef, Dermot McGreal.
4.0044.00pm
Noon noon Before lunch I have some student interviews. We have close links with local universities and every year take on two or three students on placement roles for the summer. At lunchtime I try to get out for a quick walk with our walking club. It’s a quick 20 minutes, round the block and back in enough time to grab a bite to eat. Today we are hosting a visit
decided to progress with seven of them to explore feasibility, costs and other issues. We’ll present prototypes of these to our business development team at a review next month.
from a European ready meal manufacturer. Our development chef, Dermot McGreal, is preparing some tasty Vietnamese wraps which he kindly allows me to taste. We chat about our new Friday ‘Ideas Lunches’ which we’re starting next week where we bring in products for the team to taste and get some new ideas. Next Friday we’re doing ‘Gourmet Sandwiches’.
2.00pm 2.00pm Back at the desk I start to write up some innovation briefs. We customise products for our major customers and many of them come to us for their new ideas. We have a healthy pipeline of projects and we get lots of product ideas when out in the market or looking at web sites. We have a bank of about 30 new product ideas now and have
I get feedback from some samples we sent recently to a customer in France and it’s really positive. They are eager to get more products soon so I plan in some trials with our technologist. One of the products needs a specific meat cut in order to meet the customer’s requirement on size and fat, so I discuss this with our Procurement Team and agree on some samples to order in.
5.45pm 5.45pm Another day done, I leave the office to collect Dáire and get started on preparing dinner. Working in the food industry, it’s hard to resist television programmes about food so I relax on the couch to watch Masterchef before it’s time for bed.
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I enclose a cheque for £55 (£95 outside the UK). Cheques should be payable to PAPA and returned to: Pizza Pasta and Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB or contact Tony Lorimer on 01291 636333 or email on tony@papa.org.uk Alternatively, if you wish to pay by credit card, please enter your details below.
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the independent’s view
The salt debate Salt has been in the headlines again, with some independent pizza takeaway outlets being accused of using too much salt in their pizzas. We asked two independent operators for their own take on the salt debate. Challenges ahead? Parvis Hayati of the independent Red Tomato Pizza outlet in Doncaster feels that if outlets were required to have to state the salt content of their pizzas, it would be a challenge, having already tentatively asked the advice of a dietician as it is something that, as an independent, they would like to be able to do – test a pizza for its salt content. However, before such a requirement potentially becomes law, Red Tomato feel that if they could take their own steps to start doing this anyway, it could only serve to offer a competitive advantage. In addition, they feel that customers themselves should also start demanding more, as well as giving feedback to their local independent pizza outlet. “When we took ownership of Red Tomato again after some years away from the pizza business, we found that unnecessary, extra salt and sugar had been deliberately added to many of the recipes. So gradually, over time – and this is the key thing - we set about reducing it, and none of our customers have noticed,” Parviz Hayati reports. “It is the flavour of the pizza and its toppings that can help compensate for reduced salt. In my opinion, you must not go overboard with toppings. Our aim has always been to make a slice of pizza that will ‘stand straight’, and that’s not overloaded with toppings. Our best move has been to start using unbleached sea salt. We believe this to be better for you than ‘normal’ salt, or salt that has often been bleached for presentational purposes.” Mark Niven of Manhattans Pizza in Hampshire has some strong views on the issue of salt, feeling that customers themselves
44
pizzapasta AND ITALIAN FOOD
need to take more responsibility for what they eat with moderation as opposed to excessive ‘policing’ and guidelines ultimately being the key. “The recommended guidelines are useless. They are vague and very difficult to draw out any meaningful guidance. There is conflicting evidence on whether the guidelines are even necessary, some studies suggest lowering the daily salt intake is not necessary and could even be harmful,” he says. “We do not have ingredients details on our web site. Our recipes are constantly evolving and quantifying every last gramme of ingredient would be a big drain on resources – especially without an
audience for it. We are not trying to hide anything as CASH seem to want to suggest, we are very open about our ingredients and try to use the best quality.” Moderation the key? “Prior to any media health scares, the salt content of pizzas was not questioned or calculated. Our sauce contains no salt, and we use 100% mozzarella - a cheese of lower salt content and the toppings are chosen by the customer who has free choice whether or not to pick salty toppings. The only place to have any control over salt content is in the dough and we use a traditional recipe tweaked to suit us and our customers of which a
If you are an independent operator and would like to join in the salt debate by contributing your own point of view, or have another topic of discussion you would like to share with others in the pizza business, then please email clare@jandmgroup.co.uk.
certain salt content is necessary to ensure the correct flavour and proving time of the dough,” Mark Niven continues. “Consumers should watch what they eat, they should be able to find out what is in their food, but it shouldn’t be the job of the independent to ram it down the throat of the consumer. Moderation is key. Guidelines should also be sure of what they are trying to achieve. We’ve only had one mention of this story to date from one customer in which they commented ‘sod the salt scare, I want a pizza!’ “If we are asked about any aspect of our recipes, we are very happy to tell customers exactly what goes into making our delicious pizzas from bases up to toppings. We must point out some of the ingredients we buy in don’t display nutritional information so without using general information it would be impossible to work out our own nutritional information.” April 2012
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index registered suppliers C.Carnevale Ltd Carnevale House, Blundell St, London N7 9BN Contact: Mr C Carnevale Tel: 0207 607 8777 / Fax: 0207 607 8774
The following businesses are members of The Pizza Pasta & Italian Food Association (PAPA) and subject to its rules and guidelines. While the Association cannot guarantee the products and services supplied by those listed, it does believe that those listed are reputable and is confident in recommending them. The Pizza Pasta & Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB Telephone: 01291 636335 or email kevin@jandmgroup.co.uk REGISTERED SUPPLIERS
Cater-Bake UK South Boundary Road, Knowsley Industrial Park, Merseyside, Liverpool, L33 7RR Contact: Mark Hutchings Tel: 0151 548 5818 / Fax: 0151 548 5835 www.cater-bake.co.uk sales@cater-bake.co.uk Continental Quattro Stagioni 8 - 33 Royal Elizabeth Yard, Kirkliston, West Lothian EH29 9EN Contact: Mr Paolo Veneroni Tel: 0131 3191919 Fax: 0131 3315566 p.veneroni@continental-wine.co.uk www.continental-food.co.uk
999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 / Fax: 01708 555022 sales@999pizzatoppings.com Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 / Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk Bakkavor Pizza Forward Drive, Christchurch Avenue, Harrow, Middlesex, HA3 8NT Contact: Soum Ghosal Tel: 0208 4242666 / Fax: 0208 4200606 soum.ghosal@bakkavor.co.uk www.bakkavor.co.uk BD Foods Ltd 68 Castleham Road, Castleham Industrial Estate, St. Leonards-on-Sea, East Sussex TN38 9NU Contact: John Davis Tel: 01424 853000 john@bdfoods.co.uk www.bdfoods.co.uk
Cooktek c/o MCS Technical Products Ltd MCS Technical Products, Building 2, Westmead Industrial Estate, Westmead Drive, Swindon, Wiltshire SN5 7YT Contact: Steve Snow Tel: 01793 538308 / Fax: 01793 522324 sales@mcstechproducts.co.uk www.mcstechproducts.co.uk
Dairygold Food Ingredients UK Lancaster Fields, Crewe Gate Farm Industrial Estate, Crewe, CW1 6FU Contact: Anthony Kourellias Tel: 0870 766 9563 Fax: 01270 530 726 sales@dairygoldingredients.co.uk
BY APPOINTMENT TO HER MAJESTY THE QUEEN FINE FOOD INGREDIENT IMPORTERS AND DISTRIBUTORS DONATANTONIO LIMITED BOREHAMWOOD
Donatantonio Ltd. Lupa House, York Way, Borehamwood, Herts WD6 1PX Contact: Simon Bell Tel: 0208 2362222 / Fax: 0208 2362288 www.donatantonio.com sbell@donatantonio.com
Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Paul Bates Tel: 01749 838100 / Fax: 01749 831247 paulbates@eurilait co.uk www.eurilait.co.uk F J Need (Foods) Ltd. Spinneyfields Farm, Worleston, Nantwich, Cheshire CW5 6DN Contact: Charlotte Need Tel: 01270 611112 / Fax: 01270 611113 charlotte@needfoods.co.uk www.needfoods.co.uk Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Richard Harrow Tel: 01775 767655 / 01775 767656 richard.harrow@freibergerukltd.co.uk Giovanni Rana (UK) Ltd 6 Valentine Place, London SE1 8QH Contact: Stephen Hull Tel: 0207 921 9550 shull@giovannirana.co.uk Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: David Cruddos Tel: 01606 810900 / Fax: 01606 48680 Heineken UK Ltd 2-4 Broadway Park, Gyle, Edinburgh EH12 9JZ Contact: James Woodman Tel: 07884 113534 james.woodman@heineken.co.uk
Integer 167 Heywood Road, Prestwich, Manchester, M25 1LB Contact: Geoff Whittle Tel: 0161 7987307 / Fax: 0161 7733151 geoff@integeruk.com www.integeruk.com
Bel UK Ltd Suite 1, 2nd Floor, 160 London Road, Sevenoaks, Kent TN13 1BT Contact: Camilla Deane Tel: 0333 900 2020 Fax: 01732 467596 cdeane@groupe-bel.com www.bel-uk.co.uk www.bel-foodservice.co.uk
Dawn Farm Foods Ltd. Cardwell House, Meadowcroft Business Park, Whitestake, Preston, Lancashire PR4 4BA Contact: Ian Ritchie Tel: 01772 750450 / Fax: 01772 746930 iritchie@dawnfarmfoods.co.uk
Jestic Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 0845 5048050 Fax: 0845 5048051 Email: info@jestic.net www.jestic.co.uk
Benier UK 56 Alston Drive, Bradwell, Abbey, Milton Keynes MK13 9HB Contact: David Marsh Tel: 01908 312333 / Fax: 01908 311481 www.benier.co.uk sales@benier.co.uk
DeCecco UK Ltd 1 Kimbell Mews, Humfrey Lane Boughton, Northampton, NN2 8XB Contact: Stephen Barlow Tel: 01604 820022 / Fax: 01604 820033 sales@dececco.org.uk www.dececco.com
Kingdom Cheese Co. Glenfield Industrial Estate, Cowdenbeath, Fife KY4 9HT Contact: Phil Morgan Tel: 01383 610114 / Fax: 01383 610526 phil@kingdomcheese.com www.kingdomcheese.com
www.papa.org.uk
Kiren Foods Unit 3 Small Bridge Industrial Park Riverside Drive, Rochdale Lancashire OL16 2SH Contact: Mr Nazir Mackmood Tel:01706 526732 / Fax: 01706 869749 nazir@kirenfoods.com La Tua Pasta Ltd. 52 Gorst Road, London NW10 6LD Contact: Francesco Boggiau Tel: 0208 961 8022 / Fax: 0208 965 6006 info@latuapasta.com www.latuapasta.com Leathams PLC 227-255, Ilderton Road, London, SE15 1NS AMEND POSTCODE Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com Maranaforni Di Marana F. Via Turbina 98, Verona, 37139 Italy Contact: Eleni Olivieri Tel: 0039 0456704503 / Fax: 0039 0457156118 elena.commerciale@maranaforni.it
Martin Mathew & Co 50a St Andrews Street, Hertford SG14 1JA Contact: Mr M.J. Donnelly Tel: 01992 641641 / Fax: 01992 210177/8 matthewdonnelly@martinmathew.co.uk www.martinmathew.co.uk
Meadow Cheese Co. Limited Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Robert Kennedy Tel: 01531 631300 / Fax: 01531 631300 robert.kennedy@meadowcheese.co.uk www.meadowcheese.co.uk Montana Bakery Limited Blackthorne Road, Poyle Industrial Estate, Colnbrook, Berkshire SL3 0AP Contact: Jonathan Mellows Tel: 01753 760 800 / Fax: 01753 760 801 jonathan@montana.bakeries.co.uk
Pan’Artisan Ltd Units 25-26, Holmbush Industrial Estate, Holmbush Way, Midhurst, West Sussex GU29 9HX Contact: Chris Dickinson Tel: 01730 811490 / Fax: 01730 811491 chris.dickinson@lapizzacompany.com Contact: Richard Jansen richard.jansen@panartisan.com www.lapizzacompany.com
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classifieds Pasta King (UK) Ltd Plantation House, Milber Trading Estate, Newton Abbot, Devon TQ12 4SG Contact: Lesley Treeby Tel: 0800 458 7898 / Fax: 01626 334481 www.pastaking.co.uk lt@pastaking.co.uk Pasta Reale Ltd Pasta Reale House, Fleming Way, Crawley, West Sussex RH10 9JW Contact: Donald Boyne Tel: 01293 649700 / Fax: 01293 649741 pasta@pastareale.com www.pastareale.com PD Catering International Unit 2, Nile Street, Bolton BL3 6BW Tel: 01204 382800 Contact: Hamid Naraghi info@pizzadirect.com Pizza Plus Foodservice Elliott Street, Preston PR1 7XN Tel: 01772 897 696 / Fax: 01772 252 808 Contact: Chris Smith chris@pizzaplusfs.co.uk Contact: Chris Smith cathy@pizzaplusfs.co.uk Pizza Trading Co Ltd Duxbury Court, Preston Road, Standish, Wigan WN6 0HS Contact: Andrew Honeywood Tel: 01257 423376 /Fax: 01257 472086 andy@pizzatrading.co.uk
Saputo Cheese (UK) Ltd The Creamery, Aberarad Newcastle Emlyn, Carmarthenshire, SA38 9QD Tel: 01239 710424 / Fax: 01239 711843 www.saputo.com ServEquip Assistance Ltd Suite 8 The Swift Centre, 41 Imperial Way, Croydon CR0 4RL Contact: Diane Bowker Tel: 0208 6868855 / Fax: 0208 6817509 info@servequip.co.uk www.servequip.co.uk Solarsoft Business Systems Solarsoft House, Hampshire International Business Park Crockford Lane, Basingstoke, Hampshire RG24 8WH Contact: Andrew Godliman Tel: 01256 685242/Fax: 01256 685201 andrew.godliman@solarsoft.com www.solarsoft.com Sorrento Express Ltd. Unit 10 Southall Business Park, 142 Johnson Street, Southall, Middlesex UB2 5FD Contact: Alfonso Amitrano Tel: 0208 843 4990 sales@sorrentoexpress.com www.sorrentoexpress.com Stateside Foods Ltd 31 – 34 Great Bank Road, Wingate Industrial Park, Westhoughton Bolton BL5 3XU Contact: Ian Kent Tel: 01942 841200 / Fax: 01942 841201 sales@stateside-foods.co.uk www.stateside-foods.co.uk
Technomic Inc Knowledge Center, 300 S Riverside Plaza Suite 1200, Chicago, Illinois, IL60606 USA Contact: Patrick Noone Tel: (01) 205 991 1234 Fax: (01) 205 980 3770 www.technomic.com The Fresh Pasta Company Shepherds Building, Rockley Road, London W14 0DA Contact: Sole Nasi Tel: 0845 603 7746 pasta@thefreshpastacompany.com www.thefreshpastacompany.com
Vion Pizza 3 Newtech Square, First Avenue, Deeside Industrial Park, Deeside, Flintshire CH5 2NT Contact: Phil Goodall Tel: 01244 838000 / Fax: 01244 838100 phil.goodall@paramountfoods.co.uk www.paramountfoods.co.uk W&H Marriage & Sons Ltd. Chelmer Mills, New Street, Chelmsford, Essex CM1 1PN Contact: Hannah Marriage Tel: 01245 354455 / Fax: 01245 261492 hmarriage@marriagemillers.co.uk www.marriagesmillers.co.uk
The Pizza Factory Gateside Road, Queens Drive Industrial Estate, Nottingham NG2 1LT Contact: Louise Waterfield Tel: 0115 983333 Fax: 0113 3900211 louise.waterfield@northernfoods.com
Whitco Catering & Bakery Equipment Limited Cottingham Way, Thrapston Northamptonshire, Kettering NN14 3EP Contact: Sophie Whitaker Tel: 01832 737210 / Fax: 01832 734433 sales@whitcoltd.com
Ticco Ltd Unit B2Y, Skyway 14, Calder Way, Colnbrook, Slough SL3 0BQ Contact: Emma Hallam Tel: 07779 167474 Fax: 01753 689813 emmahallam@ticco.co.uk
Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Alan Ribakovs Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk
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The Pizza Pasta & Italian Food Association is the trade body representing the UK pizza, pasta and Italian Food Association. The Association is given direction by a Management Committee comprising: Phil Goodall Vion Pizza Russell Allen Basilico* Maurice Abboudi Consultant/ Domino’s* David Cruddos Glanbia Cheese*
Camilla Deane Bel UK
Alan Ribakovs Whitworth Bros Ltd
John Prior Papa John’s*
Mark Edmonds Whitworth Bros Ltd
Phil Welberry Perfect Pizza
James Woodman Heineken
Stephen Hull Giovanni Rana Ian Kent Stateside Foods*
(* Primary members of the committee – others generally attend as substitutes when primary members are unable to attend meetings)
P&PApril12_p45-48_Layout 1 03/04/2012 16:35 Page 47
index of products BEVERAGES Beer Carnevale Ltd. Continental Quattro Stagioni Ltd. Heineken UK Beer (Italian) Carnevale Ltd. Heineken UK Coffee Carnevale Ltd. Continental Quattro Stagioni Ltd. Drinks Suppliers Carnevale Ltd. Continental Quattro Stagioni Ltd. Juices Continental Quattro Stagioni Ltd. Leathams PLC Mineral Water Continental Quattro Stagioni Ltd. Liqueurs Carnevale Ltd. Continental Quattro Stagioni Ltd. Soft Drinks Carnevale Ltd. Continental Quattro Stagioni Ltd. Spirits Carnevale Ltd. Continental Quattro Stagioni Ltd. Wine Carnevale Ltd. Continental Quattro Stagioni Ltd. Sorrento Express Ltd.
BEVERAGE DISPENSING Drinks Systems C. Carnevale Ltd. ServEquip Limited
CHEESE, DAIRY & EGGS Butter Continental Quattro Stagioni Ltd. Dairygold Food Ingredients Leathams PLC Cheese 999 Pizza Toppings (UK) Ltd. Bel UK Ltd. Carnevale Ltd. Continental Quattro Stagioni Ltd. Dairygold Food Ingredients Donatantonio Ltd. Eurilait Ltd. F J Need (Foods) Ltd. Glanbia Cheese Ltd. Kingdom Cheese Co. Ltd. Leathams PLC Meadow Cheese Co. Ltd. Saputo Cheese (UK) Ltd. Sorrento Express Ltd. Stateside Foods Ltd. Creme Fraiche Kingdom Cheese Co. Ltd. Eggs Leathams PLC Italian Cheeses Continental Quattro Stagioni Ltd. Dairygold Food Ingredients Donatantonio Ltd. Eurilait Ltd. F J Need (Foods) Ltd. Kingdom Cheese Co. Ltd. Leathams PLC Saputo Cheese (UK) Ltd. Milk Powder Dairygold Food Ingredients Mozzarella Carnevale Ltd. Continental Quattro Stagioni Ltd. Dairygold Food Ingredients F J Need (Foods) Ltd. Glanbia Cheese Ltd. Kingdom Cheese Co. Ltd. Leathams PLC Saputo Cheese (UK) Ltd. Parmesan Continental Quattro Stagioni Ltd. Dairygold Food Ingredients Eurilait Ltd. Leathams PLC Pizza Cheese Dairygold Food Ingredients F J Need (Foods) Ltd. Leathams PLC Saputo Cheese (UK) Ltd. Sour Cream Kingdom Cheese Co. Ltd. Leathams PLC
COMPUTING SOLUTIONS Business Management Systems Solarsoft Business Systems
www.papa.org.uk
Computers/Software Integer Computers Solarsoft Business Systems
DELIVERY & PACKAGING
Delivery Bags & Pouches Cooktek (MCS Technical Products) Computer Delivery Management Systems Integer Computers Pizza Pouches Cooktek (MCS Technical Products)
DOUGH & PIZZA EQUIPMENT
Dough Mixers Cater-Bake (UK) Jestic PD Catering Internatonal Dough Preparation Equipment C. Carnevale Ltd. Cater-Bake (UK) Jestic PD Catering Internatonal Vion Pizza Dough Rollers Cater-Bake (UK) Jestic PD Catering Internatonal Pizza Accessories Pan’Artisan Ltd. PD Catering Internatonal Pizza Plus Foodservice Vion Pizza Pizza Display Racks Vion Pizza Pizza Formers Cater-Bake (UK) Jestic Pizza Making Systems Benier (UK) Ltd. Cater-Bake (UK) Jestic Maranaforni Di Marana F. ServEquip Limited Vion Pizza Pizza Making Equipment Cater-Bake (UK) Cooktek (MCS Technical Products) Jestic Maranaforni Di Marana F. Pizza Direct UK Pizza Ovens Benier (UK) Ltd. Cater-Bake (UK) Jestic Maranaforni Di Marana F. PD Catering Internatonal Pizza Plus Foodservice ServEquip Limited
FISH & SEAFOOD
Anchovies Continental Quattro Stagioni Ltd. Donatantonio Ltd Leathams PLC Martin Mathew & Co. Ltd. Calamari Continental Quattro Stagioni Ltd. Clams Continental Quattro Stagioni Ltd. Martin Mathew & Co. Ltd. Leathams PLC Escargot Continental Quattro Stagioni Ltd. Leathams PLC Mussels Continental Quattro Stagioni Ltd. Leathams PLC Other Fish & Seafood Continental Quattro Stagioni Ltd. Leathams PLC Prawns Continental Quattro Stagioni Ltd. Leathams PLC Salmon Continental Quattro Stagioni Ltd. Leathams PLC Martin Mathew & Co. Ltd. Tuna Continental Quattro Stagioni Ltd. Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd.
FLOUR & BAKERY
Bread, Rolls & Wraps Bakkavor Pizza Leathams PLC Montana Bakery Ticco Ltd. Cakes & Confectionery Continental Quattro Stagioni Ltd. Ticco Ltd. Concentrates Allied Mills Desserts Continental Quattro Stagioni Ltd. Pizza Trading Company Ltd. Ticco Ltd.
Durum Semolina Allied Mills Carnevale Ltd. DeCecco UK Ltd. Flour Allied Mills Carnevale Ltd. Continental Quattro Stagioni Ltd. DeCecco UK Ltd. Sorrento Express Ltd. The Fresh Pasta Company Ltd W&H Marriage & Sons Whitworth Bros. Limited Flour (Pizza) Allied Mills Continental Quattro Stagioni Ltd. W&H Marriage & Sons Whitworth Bros. Limited Garlic Bread Montana Bakery Pan’Artisan Ltd. Stateside Foods Ltd. Icings Allied Mills Improvers Allied Mills Polenta DeCecco UK Ltd. Donatantonio Ltd. Premixes (Bread & Cakes) Allied Mills
Kitchen Equipment Benier (UK) Ltd. Cater-Bake (UK) Cooktek (MCS Technical Products) Jestic PD Catering Internatonal ServEquip Limited Whitco Catering & Bakery Equipment Ltd Preparation Counters Cater-Bake (UK) Jestic ServEquip Limited Refrigeration Cater-Bake (UK) PD Catering Internatonal Servicing & Spares Whitco Catering & Bakery Equipment Ltd Serving Jestic Pasta King (UK) Ltd. ServEquip Limited Steamers Cooktek (MCS Technical Products) ServEquip Limited
MEAT
Beans & Pulses Donatantonio Ltd. Martin Mathew & Co. Ltd. Capers Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd. Chargrilled Vegetables Carnevale Ltd. Donatantonio Ltd. Leathams PLC Fresh Italian Fruit & Vegetables Bakkavor Pizza Leathams PLC Fruit & Vegetables (in Cans or Jars) Carnevale Ltd. Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd. Herbs & Spices Carnevale Ltd. Donatantonio Ltd. Martin Mathew & Co. Ltd. Italian Vegetables (in Cans or Jars) Continental Quattro Stagioni Ltd. Mushrooms Leathams PLC Olives Continental Quattro Stagioni Ltd. Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd. Pineapple Martin Mathew & Co. Ltd.
Bacon Dawn Farm Foods Leathams PLC Bacon (Pre-Cooked) Leathams PLC Beef Leathams PLC Canned Meats Martin Mathew & Co. Ltd. Chicken Leathams PLC Duck Leathams PLC Ham Dawn Farm Foods Leathams PLC Stateside Foods Ltd. Ticco Ltd. Ham (Prosciutto) Carnevale Ltd. Continental Quattro Stagioni Ltd. Donatantonio Ltd. Leathams PLC Italian Meat Dawn Farm Foods Donatantonio Ltd. Leathams PLC Ticco Ltd. Italian Sausages Continental Quattro Stagioni Ltd. Leathams PLC Meat (General) Dawn Farm Foods Donatantonio Ltd. Pancetta Carnevale Ltd. Continental Quattro Stagioni Ltd. Donatantonio Ltd. Leathams PLC Pate Leathams PLC Pepperoni Carnevale Ltd. Continental Quattro Stagioni Ltd. Dawn Farm Foods Salami Carnevale Ltd. Continental Quattro Stagioni Ltd. Leathams PLC Turkey Leathams PLC
KITCHEN EQUIPMENT
OILS, SALT & VINEGARS
FOOD WHOLESALERS
Bakkavor Pizza Continental Quattro Stagioni Ltd. Leathams PLC Sorrento Express Ltd. Stateside Foods Ltd. Ticco Ltd.
FRUIT & VEGETABLES
Bakery Ovens Cater-Bake (UK) ServEquip Limited Chargrills Cater-Bake (UK) Cooktek (MCS Technical Products) Jestic PD Catering Internatonal ServEquip Limited Displays Cater-Bake (UK) ServEquip Limited Food Safety & Hygiene Cooktek (MCS Technical Products) Whitco Catering & Bakery Equipment Ltd Fryers Jestic ServEquip Limited Griddles Jestic PD Catering Internatonal Holding Ovens Benier (UK) Ltd. Jestic ServEquip Limited Ice Cream Machines PD Catering Internatonal ServEquip Limited
Balsamic Vinegar Continental Quattro Stagioni Ltd. DeCecco UK Ltd. Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd. Oil Carnevale Ltd. Continental Quattro Stagioni Ltd. DeCecco UK Ltd. Leathams PLC Olive Oil Continental Quattro Stagioni Ltd. DeCecco UK Ltd. Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd. Salt F J Need (Foods) Ltd. Wine Vinegar Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd.
PASTA, NOODLES, GNOCCHI & RICE
Egg Pasta Carnevale Ltd. DeCecco UK Ltd.
Giovanni Rana (UK) Ltd. The Fresh Pasta Company Ltd Gnocchi Carnevale Ltd. Martin Mathew & Co. Ltd. Pasta Reale The Fresh Pasta Company Ltd Noodles Leathams PLC Pasta Bakkavor Pizza Carnevale Ltd. Continental Quattro Stagioni Ltd. DeCecco UK Ltd. Donatantonio Ltd. Giovanni Rana (UK) Ltd. Leathams PLC La Tua Pasta Ltd. Martin Mathew & Co. Ltd. Pasta Reale The Fresh Pasta Company Ltd Pasta (Dry) DeCecco UK Ltd. Donatantonio Ltd. Leathams PLC La Tua Pasta Ltd. Martin Mathew & Co. Ltd. Pasta (Fresh) Bakkavor Pizza Giovanni Rana (UK) Ltd. La Tua Pasta Ltd. Pasta Reale The Fresh Pasta Company Ltd Ticco Ltd. Rice Continental Quattro Stagioni Ltd. DeCecco UK Ltd. Donatantonio Ltd. Leathams PLC
PIZZA DOUGH, BASES & CRUSTS
Dough Balls Continental Quattro Stagioni Ltd. Kiren Foods Montana Bakery Pan’Artisan Ltd. Pizza Plus Foodservice Stateside Foods Ltd. Pizza Bases & Crusts Continental Quattro Stagioni Ltd. Kiren Foods Montana Bakery Pan’Artisan Ltd. Pizza Plus Foodservice Stateside Foods Ltd. Vion Pizza Woodfired Italian Pizza (Base & Sauce) Pan’Artisan Ltd.
PIZZA TOPPINGS
Fish Carnevale Ltd. Continental Quattro Stagioni Ltd. Martin Mathew & Co. Ltd. Fruit & Vegetables Carnevale Ltd. Continental Quattro Stagioni Ltd. Vion Pizza Meat 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Continental Quattro Stagioni Ltd. Dawn Farm Foods Martin Mathew & Co. Ltd. Pizza Plus Foodservice Stateside Foods Ltd. Vion Pizza Pizza Sauces Carnevale Ltd. Continental Quattro Stagioni Ltd. Donatantonio Ltd. Pan’Artisan Ltd. Pizza Plus Foodservice Pizza Trading Company Ltd. Stateside Foods Ltd. Vion Pizza
READY PREPARED
Calzoni Pan’Artisan Ltd. Canapes Leathams PLC Prepared Pasta Meals Bakkavor Pizza Freiberger UK Ltd. Giovanni Rana (UK) Ltd. Pasta King (UK) Ltd. Pasta Reale Prepapred Pasta Products Carnevale Ltd. Giovanni Rana (UK) Ltd. Pasta Reale Prepared Pizza (Chilled) Bakkavor Pizza Kiren Foods Stateside Foods Ltd. The Pizza Factory (Northern Foods) Vion Pizza
Prepared Pizza (Frozen) Freiberger UK Ltd. Kiren Foods Pan’Artisan Ltd. Pasta Reale Pizza Plus Foodservice Stateside Foods Ltd. The Pizza Factory (Northern Foods) Ticco Ltd. Vion Pizza Ready Meals Bakkavor Pizza Freiberger UK Ltd. Giovanni Rana (UK) Ltd. Pasta Reale The Pizza Factory (Northern Foods)
SOUPS, SAUCES, STOCKS & DRESSINGS Chutneys & Relishes BD Foods F J Need (Foods) Ltd. Leathams PLC Garlic Spreads & Mixes Leathams PLC Martin Mathew & Co. Ltd. Stateside Foods Ltd. Mayonnaise BD Foods F J Need (Foods) Ltd. Leathams PLC Other Sauces & Dressings Bakkavor Pizza BD Foods Continental Quattro Stagioni Ltd. Donatantonio Ltd. F J Need (Foods) Ltd. Leathams PLC Pasta Reale Pasta Sauces Bakkavor Pizza DeCecco UK Ltd. Leathams PLC Pasta King (UK) Ltd. Pasta Reale The Fresh Pasta Company Ltd Pesto Donatantonio Ltd. Leathams PLC Pizza Sauces Carnevale Ltd. Continental Quattro Stagioni Ltd. Donatantonio Ltd. F J Need (Foods) Ltd. Leathams PLC Martin Mathew & Co. Ltd. Pan’Artisan Ltd. Pizza Trading Company Ltd. Stateside Foods Ltd. Soups Bakkavor Pizza Leathams PLC Pasta Reale Stocks Pasta Reale Tapenades & Purees Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd.
SPECIALIST FOOD CONSULTANCY & MARKET RESEARCH Specialist Food Consultancy Technomic Inc Market Reasearch Technomic Inc
TOMATOES Canned Tomatoes Continental Quattro Stagioni Ltd. DeCecco UK Ltd. Donatantonio Ltd. Martin Mathew & Co. Ltd. Passata DeCecco UK Ltd. Donatantonio Ltd. Martin Mathew & Co. Ltd. SunBlush© Tomatoes Leathams PLC Sun-Dried Tomatoes Carnevale Ltd. Continental Quattro Stagioni Ltd. Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd. Tomato Puree Continental Quattro Stagioni Ltd. Martin Mathew & Co. Ltd.
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