Pizza, Pasta & Italian Food - Issue 156

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pizzapasta and Italian food magazine

Issue 156 June 2013 www.papa.org.uk

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pizzapasta AND ITALIAN FOOD

Editor telephone e-mail

Clare Benfield 01291 636336 clare@jandmgroup.co.uk

Advertising telephone e-mail

Andrew Emery 01291 636334 andrew@jandmgroup.co.uk

Production telephone e-mail

Jayson Berry 01291 636344 jayson@jandmgroup.co.uk

Subscriptions telephone e-mail

Tony Lorimer 01291 636333 tony@papa.org.uk

J & M Group, Association House, 18c Moor Street, Chepstow, NP16 5DB. Opinions expressed in Pizza, Pasta & Italian Food magazine are those of the contributors and not necessarily those of J&M Group, Pizza, Pasta & Italian Food magazine or The Pizza & Pasta Association. No responsibility is accepted for the opinions of contributors. Pizza, Pasta & Italian Food is published by J&M group Ltd. and supports The Pizza, Pasta & Italian Food Association. It is circulated to managers, executives, buyers, retailers and traders in the pizza and pasta business. © J&M Group Ltd. 2012

Welcome This month the search begins for this year’s Pizza Pasta & Italian Food Award winners, as well as the next Pizza Chef of the Year champion (turn to page 16 to find out how to nominate a product and enter the awards).

This month will also see a first for the UK with Manchester set to host the first ever dedicated olive oil-themed conference (turn to page 44 to find out more).

We preview the Restaurant Leader Summit (18 and 19 June), and look at two vital ‘ingredients’ to a good pizza – its cheese and the oven it’s baked in. We also profile a new pasta bar concept that’s eager to make sure its coffee is as good as its pasta, and talk social media strategy with several different service providers.

CLARE BENFIELD EDITOR clare@jandmgroup.co.uk

Contents NEWS

5 Food sales to retun to pre-recessionary levels by 2016.

22 The key to a good pizza – the cheese factor.

30 Pizza perfect – selecting the right oven for your style of pizza.

46 Powerful recommendations – the online potential of social media.

6 Domino’s updates its look and logo.

ARTICLES

8 Papa John’s franchisee plans Scottish expansion.

40 Heritage and tradition in the 21st century – the Italian flavour of Suncream Dairies.

PAPA

PROFILES

16 PAPA Awards 2013.

42 Il Tempo – an Italian coffee and wine aperitivo bar in London.

51 Pizza My World – the Ice Cream Alliance’s Zelica Carr.

52 Good coffee and good pasta – BB Pasta Bar.

4 New study shows VAT cut would create 670,000 jobs.

20 Pizza Chef of the Year 2013.

PREVIEWS 44 Essential knowledge – Manchester’s Essential Olive Oil Knowledge for a Healthier Future Conference 2013.

REGULARS

54 The Restaurant Leader Summit 2013.

43 New products.

FEATURES

56 Index of PAPA registered suppliers..

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news

Arla to raise milk price for June Arla Foods UK has announced that it will be raising its price to Arla Foods Milk Partnership farmers, and both groups of its direct suppliers, for conventional milk by 1.25ppl, and by 2ppl for organic milk, with effect from 1 June 2013.

The increase takes Arla’s standard litre prices for conventional milk (transport adjusted) (milkprices.com flagship litre) to Arla Foods Milk Partnership, 31.63 pence, Arla Milk Link Direct, 31.25 pence and Arla Foods Direct, 31.27 pence.

In addition, Arla says that it will be introducing a growth incentive for AFMP and both groups of direct suppliers, not on a retailer-aligned pricing model, whereby it will pay farmers 5ppl on additional litres produced over and above 2012 monthly volumes between 1 July 2013 and 31 December 2013 (the 5ppl will be paid on a monthly basis).

Commenting on the increase, Ash Amirahmadi, Arla’s vice president with responsibility for UK milk and member services, said: “As a farmer-owned cooperative, we are fully aware of the difficulties all our farmers have faced with increasing feed costs, coupled with lower production volumes. We have been able to make this announcement as result of support from our key customers.

“Our growth incentive is designed to ensure that farmers supplying Arla benefit from Arla’s growing milk demand and is a more sustainable way of sourcing our milk, than purchasing it from external suppliers.”

New study shows VAT cut would create 670,000 jobs A new study commissioned by the Jacques Borel VAT Club, which represents 43 major pub, restaurant and hotel operators, has concluded that a cut in VAT from 20% to 5% on food and drink could create as many as 670,000 jobs in the UK. The Jacques Borel VAT Club is supported by a wide range of pub, restaurant, foodservice and hotel companies, including Charles Wells, Fuller’s, Heineken, JD Wetherspoon, Mandarin Oriental, Pizza Hut, Pret A Manger, Prezzo, Punch Taverns, Roadchef, SA Brain, Shepherd Neame, St Austell, Subway and TGI Friday’s.

A survey of operator members by the VAT Club has found that they would pass on more than 50% of any VAT reduction in lower prices, creating increased customer traffic of between 10 and 12%. The increase in traffic would lead to the job creation levels outlined in the report, claim the researchers, and the savings would also be used by operators to increase staff pay, as well as increase investment levels and training.

The study finds that the Treasury would see an initial loss of between £5.5 billion and £7.8 billion as a result of reducing VAT to 5% in the sector. However, the losses reduce sharply as employment generation produces increased tax receipts, businesses in the sector pay higher tax receipts and the ‘black economy’ shrinks – also 60% of jobs created would be among those previously unemployed, reports the VAT Club.

The report states:“Under certain potential scenarios, the overall impact of the dynamic stimulus that a VAT reduction would give to sector growth would be fiscally neutral. In other words, the indirect gains to the Exchequer could offset the direct loss in VAT yields.”

Jacques Borel’s VAT Club estimates that a VAT cut could lead to the creation of 670,000 jobs in the UK hospitality sector.

Jacques Borel, a French entrepreneur who has successfully campaigned for VAT reduction in hospitality across Europe, said:“The study shows that a targeted VAT reduction to 5% in the hospitality sector would be a very powerful and cost-effective way of creating employment in the UK. There would be an initial loss of revenue to the Treasury but, as many other countries in Europe have discovered, the losses are quickly reduced – and even made neutral – as the sector grows turnover and creates jobs.”

A total of 13 of the EU’s 27 countries already apply a reduced rate of VAT to out-ofhome foodservice. In July 2011, Ireland, for example, opted to apply reduced VAT to its room accommodation and restaurant sectors as an economic stimulus to boost tourism.

Jacques Borel added:“The UK should follow the lead of its European neighbours in boosting its economy and creating employment, particularly among the young, many of whom already begin their careers in the leisure sector.”

UK supermarket shoppers shift allegiance for life’s little luxuries A survey conducted by vouchercloud.com has revealed that nearly two thirds of us who use upmarket stores such as Marks and Spencer, Waitrose, Booths and Whole Foods Market top up their weekly shop at budget supermarkets.

Findings show we’re stocking up on every day essentials such as canned goods, fruit, vegetables and toiletries at upmarket stores then heading to budget supermarkets for the premium ‘can’t live without’ goods such as wine and

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champagne.

Of the 2000 surveyed 64% admitted to using budget supermarkets as well as upmarket stores. And of those who use upmarket and budget supermarkets at least once a month, more than two thirds (68%) said they used budget supermarkets more often than they did a year ago.

“We may have less money in our pockets these days but this survey shows we won’t go without life’s little luxuries. This is also evident when you look at

the most common searches on vouchercloud.com. Restaurant and dining out deals are consistently in the top five.

Consumers are shopping smarter not harder to ensure they don’t go without the finer things,” said Greg Le Tocq, vouchercloud’s MD. Looking at the results region by region, Marks and Spencer come out top in the upmarket stakes with between 59% (Wales) and 86% (Scotland) choosing to shop at the high street favourite, with Waitrose

coming a close second. When asked which budget supermarkets they favoured, Aldi takes this crown with 53% (East and West Midlands) choosing to shop here weekly, followed by Lidl. 69% of respondents also said they use budget supermarkets more often than one year ago.

The sample for the survey included 2000 people between the ages of 16 and 80 from England, Scotland, Wales and Northern Ireland (the survey was carried out in February 2013 by Consumer Analysis Limited).

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Food sales to return to prerecessionary levels by 2016?

The UK’s foodservice sector will experience long-term growth now the worst of the recession is over, although it will take at least until 2016 to return to food sales levels of 2007, concluded Horizons’ managing director, Peter Backman, speaking at his company’s recent annual briefing – Success in Challenging Times – in London.

Peter Backman said that although the foodservice market had seen nominal growth of 2.1% in 2012, it had declined by 0.4% once inflation was factored in. Sales of food and drink in the UK’s foodservice market are currently worth £44.1bn, he reported, warning that as consumer spending and expectation has changed over the past few years, operators must adapt to new demands to secure future growth.

“Consumers are not confident at the moment although confidence is stabilising,” he said.

“There are grounds for optimism and some catering sectors are now demonstrating growth.

Many operators have responded to trading challenges by looking at new opportunities and serving food throughout the day. The real winners have been snacking and the breakfast market. We think the two will grow considerably over the next few years.”

Peter Backman also used the briefing to outline Horizons’ latest market structure and trends data. With sales of food alone through the eating out market worth £32.8bn, sales of snacks (currently accounting for 22% of those sales) are expected to rise by 4.4% in 2013, breakfast (currently 9% of sales) likely to rise by the same amount and lunch sales (currently 45% of the market) to rise by 0.6%. Evening dining is expected to decline 2.1% as consumers continue to shift their eating out patterns, said the researchers.

Their findings also suggest that meal sales through restaurants will show a 2.3% growth this year while hotels will increase sales by 1.3% and the

quick service sector will see a 1% growth. Overall the pub sector will experience a fall in meal sales of -1.5% as tenanted outlets continue to decline and more pubs turn into restaurants, but the biggest fall in sales will be seen by staff catering, which will drop by -5.4%, claim Horizons.

Peter Backman suggested that there are four key issues for operators this year - winning and retaining business, meeting customer expectations, protecting margins and coping with strong comparatives from the Queen’s Jubilee and the London Olympics.

“Companies that are financially stretched, dependent on the public sector, are unprepared to adapt and those that are failing to offer value for money, will be the ones to suffer in 2013. These are likely to be independent, tenanted or leased pubs and the healthcare and education sectors,” he added.

“Conversely casual dining, coffee outlets and managed pub restaurants are likely to boost

sales this year.”

Chris Watling, CEO and chief market strategist with Longview Economics, who opened the annual briefing with an overview of the UK’s economic growth prospects, said that the economy was unlikely to get back to the gangbuster years of 3% growth.

However, the outlook for manufacturing and employment had never been better. “We have about four or five more challenging years ahead, but we will get there in the end,” he said.

Panellist Maurice Abboudi, director at Japanese restaurant chain K10, said the biggest opportunity operators had was within their four walls. “If we have the execution right, concentrate on food, value and service, it will come good,” he added, citing Ed’s Easy Diner, Domino’s and TGI Friday’s as brands that have motivated their staff and turned themselves around with clever marketing and strong execution.

“It’s about consistent execution every single day – the key thing is focus.”

New Concept Glasgow supports a new concept in Italian dining The Glasgow-based catering equipment supplier, New Concept , says that it is delighted its latest client has opened in central London to huge success.

Love’s Fresh Pasta on James Street, near Selfridges, is a new concept in Italian food and drink, that has invested in a purposebuilt factory to supply ingredients like fresh pizza dough and using the latest technology to speed up customer service.

“It’s been great to meet a client with a long view of the market,” said New Concept’s Sandro Formisano. “A lot of people talk in negatives at the moment, but Love’s Fresh Pasta is all about the positives.

The owner has a great attitude to food and has proved his dedication to quality by investing in the bespoke factory near London, rather than relying on suppliers.”

New Concept has been involved with the company, which already has plans for several more venues, since the beginning.

The kitchen and all serving areas were

www.papa.org.uk

PICTURE CREDIT: Simon Andrade, Director, 10 Design

designed by the New Concept team to suit the menu, which includes fresh pasta, pizza and frozen yogurt.

“All the equipment is top of the range – there’s a Moretti triple deck pizza oven capable of producing 18 pizzas every ten minutes. There’s the ultimate automated

AutoLift pasta boiler and a frozen yoghurt machine from Taylor. In fact, within three days, they ordered another frozen yoghurt machine, it was so popular!” added Sandro Formisano.

“The company aims to serve the food and drink within seven to ten minutes – and the quality is absolutely paramount. They do breakfast too – we provided a La San Marco Coffee machines and they stock Azzurro coffee bean from One Call.”

The 100 cover restaurant in the centre of London uses a swipe card system both as a loyalty card and as a charge card. Customers can preload the card with credit and swipe it once they’ve found a table to ensure speedy service. After a week’s trading, Love’s Fresh Pasta reported that they were already getting repeat customers.

Three more sites are already being sought and New Concept says that it is looking forward to continuing the relationship.

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Domino’s updates its look and logo It has been changing times at Domino’s Pizza, with a new image having being introduced.

In October 2012, Domino’s Pizza International launched a new logo, which Domino’s UK is now implementing across its 805 UK stores (the Domino’s diamond is replaced by a single red and blue domino, still with the three dots).

Simon Wallis, sales and marketing director at Domino’s UK, said:“The brand is now one of the most easily recognisable symbols in the country. The name Domino’s is synonymous when referring to pizza delivery and this is a reflection of how far the Domino’s brand has come. Out goes the word ‘Pizza’ on the logo and replaced with just a revised Domino’s symbol.

“The move is a showcase of the brand’s quality, service, heritage and longevity. It proclaims that Domino’s is comfortable in its own skin and doesn’t need to tell anyone that it sells pizza. The new logo is a celebration of what Domino’s has achieved and is a testament to the heights it can continue to reach.”

The success of Domino’s in less than 30 years in the UK is quite phenomenal and recent trading results for Domino’s UK continue to demonstrate that the business is continuing to grow and evolve. Like-for-like sales growth in its

Domino’s new instore look and logo.

core UK market has been good and Domino’s has recently opened a record number of stores across the Group.

Domino’s continues to be a market leader with its emphasis on online sales (total ecommerce sales for the period in the UK and the Republic of Ireland increased by 56.6% to £84.1m (2011: £53.7m for 13 weeks) and online sales for the year were £268.6m (2011: £183.6m for 52 weeks), an increase of 46.3% (2011: 43.0%)). The evolution of the company can clearly be shown following its sales for the year from mobile devices, which rose by 187% and now account for 19.7% of all online orders (2011: 10.1%).

The new logo isn’t the only upgrade at Domino’s with a new store design being rolled out across the estate following a trial at the end

Richoux Group set target of five new restaurant openings Richoux Group plc, the owner and operator of 14 restaurants under the Richoux, Zippers, Dean’s Diner and Villagio brands, has announced its final results for the year ended 30 December 2012.

In a statement, the Group reported that it had made a net profit of £0.88 million with an EBITDA of £1.36 million. Turnover increased 9.4% year on year, and they now have a target of five new restaurants to be opened in 2013 with cash of £4.06 million at year end.

During the period, the Group disposed of its underperforming restaurants in Barnet, High Wycombe, Slough and Basingstoke along with its freehold Central Kitchen property which gave rise to proceeds (after costs) of £0.92 million. It reported that capital expenditure of £0.88 million was incurred in the period predominantly on the fit out of the new Villagio restaurant in Chislehurst and the rebranded

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restaurant in Basildon.

Richoux describe their Villagio concept as a modern local Italian family restaurant, and now have six of them – the existing restaurants in Andover, Hammersmith, and Berkhamsted, the rebranded restaurant in Basildon and new restaurants in Chislehurst, which opened in December 2012 and Chiswick, which opened in March 2013. These restaurants continue to trade in line with expectations, say the company.

“I am pleased to report the restructuring of the Group’s property portfolio has now been completed and we now present financial results which represent the profitability of our existing restaurant estate. With a strong balance sheet in place, the Group is well placed to enter a growth phase with a number of new openings across all of our Villagio, Dean’s Diner and Zippers brands planned in 2013,” said Philip Shotter, chairman of Richoux Group plc.

of last year in Wantage, Stowmarket and Billericay.

“We believe there is an opportunity to differentiate our store environment further from our competitors. The new layout will bring all the magic that happens back of house, right into the customer’s focus. We want to celebrate the quality and freshness of our ingredients and create a more welcoming environment for our customers. The fact we only use 100% fresh dough and that every pizza is carefully and quickly made to order is something that we want to demonstrate even more than we ever have,” added Simon Wallis.

The revised layout aims to provide better signposting for the customer on where to wait and collect their orders from, and will also give the customer more chance to see the processes that make Domino’s unique, say the brand.

C&C Catering Engineers Limited’s open day a great success An open day held at the premises of Flintshire-based C&C Catering Engineers Limited has been heralded a great success.

The event - designed to showcase the company’s equipment, services and new range of products - attracted a significant number of attendees, primarily from the food and hospitality sector and featured a series of live demonstrations, such as ‘juicing and vegetable preparation’ by Robot Coupe, cooking presentations and wine tasting, with a number of suppliers in attendance to display their equipment.

R. H. Hall with Crown Verity provided the BBQ, featuring the president of the British BBQ Association, Ben Bartlett.

Churchills, Artis, Gram, Roller Grill and Metcalfe were also present, amongst others, with the company’s engineers on hand to show examples of their work (a 10% discount was offered on all orders placed on the day).

Recently rebranded and with the launch of a new company web

site -www.cateringengineers.com the event was an appropriately timed occasion for C&C Catering Engineers to present their new, extensive on-site showroom and range of catering sundries and equipment. Specialising in table top products such as table settings, glassware and cutlery, the company is now offering the advantage of an advisory service.

“We were delighted with the success of the open day and were able to introduce both the showroom and our products to new and existing clients. Luckily, the sun was shining and both the manufacturers and employees were on hand to offer help and guidance,” said company director, Julie Dewar.

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news Domino’s Pizza goes ‘off their rockers’!

Papa John’s franchisee plans Scottish expansion Papa John’s launch of its new Prestwick/Ayr store coincided with the end of Scottish Franchising Week on 5 May, followed by the official grand opening and a give-away of 200 free pizzas on 11 May. The Prestwick/Ayr outlet is part of a ten store Scottish development plan being pushed forward by new franchisee Paul McDermott, who opened his first Papa John’s outlet in Rutherglen in October.

“I became curious about Papa John’s through my property company,” says Paul McDermott. “I am also a happy Papa John’s customer and had already identified that the company had the best product in the market place. Papa John’s has a strong brand and a growing world-wide presence, and after some research, the opportunity to become part of Papa John’s expansion plans

led me to buying my first outlet in Rutherglen last year.

“As a businessman, I don’t have a background in fast-food and so I work closely with a Papa John’s development manager and experienced store managers to run the outlets on a day-to-day basis.

We now employ 20 people in Rutherglen and will have a further 17 in Prestwick/Ayr. My plan is to expand and open ten stores in the region over the next five years.”

“We now have outlets in 33 countries over the world,” added Anthony Round, business development manager at Papa John’s.

“Expansion in Scotland represents an exciting opportunity for our rapidly growing brand and we are delighted to welcome Paul McDermott to our franchising network as an integral part of our expansion plans.”

Domino’s Pizza is sponsoring ITV’s new outrageous Sunday evening comedy programme Off Their Rockers.

The hidden camera series sees cheeky OAPs hitting the streets of Britain on a fearless mission to dupe the general public with an assortment of light hearted pranks, mischievous set pieces and carefully crafted stunts. 'The Rockers' might not be getting any younger, but refreshingly they are having the last laugh.

Simon Wallis, sales and marketing director at Domino’s said:“It’s such a fun show and is a great fit for our brand – pizza and laughs – the perfect Sunday evening before the working week begins again. We’ve developed a good working relationship with ITV, which has an impressive track record for prime time family

entertainment.”

Domino’s sponsorship of Off Their Rockers comes hot on the heels of the brand’s January sponsorship of the popular Splash! and signals a commitment of the brand supporting peak-time family shows. The brand has previously sponsored Britain’s Got Talent and Red or Black?.

This latest sponsorship package for was negotiated by ITV Commercial and Arena Media on behalf of Domino’s Pizza, with the sponsorship idents created by Iris-Worldwide.

Prezzo introduce new tasting wines Prezzo is introducing a trio of tasting wines at its restaurants, all matched with new dishes from its spring menu.

Each of the three wines will be served in 125ml glasses and be accompanied with mixed olives and ciabatta, and diners will be able to select any of the three wines for £10.95.

The three red wines Prezzo Sangiovese, Valle Antia Chianti and Morellino di Scansano - are all made from the same grape variety at the heart of Italian reds, and the three white, all new Pinot Grigios, are described as “wonderfully fruity and

aromatic” (Verdicchio, Fiano and Chenin Blanc). There are also two rose and one sparkling wine - Rosato Veronese, Pinot Grigio Rose and Prosecco.

Prezzo chief executive, Jonathan Kaye, commented: “We believe diners will enjoy the opportunity to sample a selection of excellent wines, which have all been matched to our spring menu.”

Pizza Hut wins best gluten-free pizza Pizza Hut UK has won the award for best glutenfree pizza in the ‘Manufactured for food service Savory’ category at the Freefrom Food Awards.

The 2013 awards ceremony took place on Tuesday 16th April and was presented by celebrity chef Antony Worrall Thompson, who commended the pizza’s thin and crispy base, flavourful topping and the use of a square pizza shape to differentiate it from non-gluten free pizzas.

Pizza Hut became the first UK pizza chain to introduce gluten-free pizzas last October, and 8

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they are available through both their Restaurant and Delivery businesses.

The pizzas were developed in association with Coeliac UK following extensive research into customer needs and ensuring that the product reached the No Gluten Containing Ingredients (NGCI) accreditation.

Chez Gawen head of food at Pizza Hut, said: “We are thrilled to be recognised with this prestigious award as it really reflects our commitment to providing good quality menu choices for a range of customer dietary

requirements. As well as using separate ingredients and utensils to make our gluten-free pizzas, we have a wide range of options in our unlimited salad offering that cater for glutenfree and dairy-free diets, so that our guests can always find something to their taste.”

To ensure maximum options and food safety for coeliacs, all toppings in Pizza Hut restaurants are now gluten-free, report the brand and in addition, all team members undergo rigorous cross-contamination training and coeliac awareness training.

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Consumer marketing campaign The Association is developing a consumer strategy with the aim of supporting growth in the market. Initially the campaign will focus on pizza but it is intended to expand this to cover pasta and Italian foods generally.

The intention is to focus the campaign around a consumer website and to support members with monthly competitions and promotions.

PAPA Management Committee to be broadened The Association is planning to expand its Management Committee to ensure that it fully reflects the breadth of the market. Nominations are being sought for a meat supplier, a supermarket, a pizza restaurant chain and a branded pizza manufacturer to join the committee.

Anyone interested should contact PAPA director, Jim Winship, at jim@papa.org.uk.

EC charging proposals The Association has raised concerns with the Food Standards Agency over proposals from the EC for government inspectors – such as EHOs and Trading Standards – to charge for inspection visits from 2015.

Although the proposals allow for micro-businesses to be exempted – those with fewer than 10 employees – the Association is concerned this could still have a serious impact for some smaller businesses and would add significantly to costs generally.

The proposals are due to be discussed further in Brussels.

PAPA to set up Insurance Panel In response to continuing difficulties in the industry over insurance, particularly with respect to delivery, the Association is setting up a panel of insurers to provide members with competitive quotations. Once set up, the scheme will operate through the Association’s website where members will be able to complete one form that will be automatically sent to a number of potential insurers. The aim is to make it simpler to obtain competitive quotes. The scheme is expected to go live soon.

www.papa.org.uk

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Event to highlight biogas potential of food waste This year the UK’s biggest dedicated anaerobic digestion (AD) and biogas event, UK AD & Biogas 2013 (3-4 July, NEC Birmingham), will be aiming to highlight the significant contribution that anaerobic digestion can make to the bottom-line of food and drink businesses, potentially helping the industry to divert 5.76m tonnes of food waste from landfill each year, which would save £508m per year in landfill costs alone.

Free to attend, this two-day event organised by the Anaerobic Digestion and Biogas

Association (ADBA) will show food manufacturers, processors, retailers and those in the hospitality sector why it makes financial sense to integrate AD into their business or get their food waste collected separately and sent for treatment through AD, including how to design and implement collection systems that work for their business, valuing their food waste feedstock, managing on-going operations and discussing how to make best use of the outputs from an AD plant.

With over 240 exhibitors, 24 conference sessions, 22 seminars

Success for Dell’Ugo at the FreeFrom Awards Ugo Foods’ Dell’Ugo Chilled Chickpea Fusilli has won the Free From Innovation Award at the prestigious Free From Food Awards 2013.

Dell’Ugo’s Chilled Chickpea Fusilli was one of over 340 products that were entered for the FreeFrom Food Awards (a record 37% increase on last year).

A team of 50 expert judges tested the products across 15 categories and in order to be eligible to enter the awards the products must be free from one or more of the ingredients (including wheat, gluten, dairy, eggs, yeast, nuts and soya) that trouble so many people. It is estimated that globally between 220 and 250 million people suffer from food allergies (World Allergy Organisation) and this figure is continuing to rise.

“We are delighted that our Chickpea Fusilli has been recognised with such a prestigious Innovation Award. It’s brilliant that our desire to make a healthy, low GI, gluten-free pasta from a pulse rather than a grain has received a such a warm welcome to the market, not only from our consumers, but from the Free From foods judges,” said Ugo Foods’ head of marketing, Helena Jevons.

The Free From sector in the UK is currently valued at £240 million and expected to grow to £519 million by 2016 – a year-on-year growth of 15.5% (Kantar World Panel).

Dell’Ugo Gluten Free Chickpea Fusilli is currently available at Waitrose and online at Ocado priced at £1.79 for 300g.

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and workshops, plus one-to-one professional farming, finance, feedstock, planning, permitting

and legal advice clinics, this year’s trade show is set to be a little different.

First anniversary for Spaghetti House, Kensington Nestled in a small parade of shops overlooking Kensington Gardens, Spaghetti House at 9 Kensington High Street, W8, close to the Royal Albert Hall and other London attractions, celebrated its first anniversary in May. The restaurant marked the anniversary with a special celebration menu offering the best and the most

popular of its dishes at just £15.95 for two courses and a glass of Prosecco.

Over the past year this small and cosy ‘boutique’ Spaghetti House has established itself as a popular destination in the high street, turning new local customers into regulars, and welcoming shoppers, tourists and visitors alike.

Riso Gallo wins Free From Food Award The Italian risotto brand, Riso Gallo, is celebrating after picking up Best Ambient Grocery Award for its gluten free spaghetti at the Free From Food Awards 2013 (its Fusilli 3 Cereali Pasta was also highly commended in this year’s competition for gluten free foods).

The 2013 awards were presented by celebrity chef Antony Worrall Thompson in April at the Royal College of Physicians, Regent’s Park, where Riso Gallo was named joint winner of the Ambient Grocery category with fellow pasta brand, Rizopia.

Riso Gallo’s gluten-free pasta range is made from rice, corn and buckwheat, and cooks to an 'al dente' consistency, say the company, making it a light, more digestible alternative to wheat pasta. It comes in three varieties - Fusilli, Penne, and Spaghetti.

“Riso Gallo 3 Cereali spaghetti is a lovely, delicate thin spaghetti with an excellent balance of taste and good texture,” said the

judges. “It is very hard to find good gluten free spaghetti.”

Riso Gallo 3 Cereali Fusilli was described as “good pasta with an excellent colour, taste and texture and slightly nutty combination of flavours” by the judges.

Now in its sixth year, the Free From Food Awards celebrate the innovation and imagination shown by the food industry in creating foods that do not include many of the allergens like wheat and gluten that may cause health problems.

June 2013

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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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news Domino’s team refurbishes cattery for HULA Staff from Domino’s Pizza’s head office visited HULA (Home for Unwanted and Lost Animals, www.hularescue.org) in April to volunteer their services to refurbish the cattery area.

HULA called on the help of Domino’s, who have supported HULA for four years now, to clean, paint and makeover the cattery space that was in desperate need of a new look and a declutter.

During their association, volunteers from Domino’s have helped to rejuvenate the dog kennels, makeover the reception area, create a new animal handover area and now refurbish the cattery, and the Domino’s volunteers were only too pleased to get involved and spent the day painting, cleaning, de-cluttering and reorganising the cattery. With some forward planning and inspiration, the Domino’s volunteers performed a Changing Rooms-style

makeover, and by the end of the day the area was looking shiny and new and ready for the cats to move in.

“As always, we are thrilled to have the team from Domino’s visit us. They always make such a difference and we are continually amazed at what they achieve together in just one day,” said Karina Collins, operations director for HULA. “Over the last four years, they have helped us to completely transform our centre into a professional, fit for purpose home for our animals to live in. They are not only generous with their time, but have donated items of furniture to us, including filing cabinets, carpet tiles and even new sink units. We are very grateful to Domino’s and look forward to their continued support.”

Angie Lawrence, CSR manager for Domino’s added: “As a company we encourage all our

team members to volunteer a day to work with a local charity. Every year, the visit to HULA proves the most popular day, with different employees coming along each time to take part.

Everyone enjoys the day so much, it is great fun to meet the animals, but most of all the team is really pleased to know they are making such a difference. We hope the residents of the cattery approve of their new home. It was a memorable day for all concerned and a worthwhile activity which will surely bring good results for HULA.”

Cooks&Co launches superior-grade Mediterranean ingredients range The fine food and ingredients specialist, Cooks&Co, has unveiled a new and improved line of its ever-popular Mediterranean range for foodservice.

Now in easy to dispense and store 1.1kg sapphire catering jars with screw top lids, say the company, the range includes Grilled Red Peppers in Sunflower Oil, Mixed Antipasto in Sunflower Oil and Long Stem Artichokes in Sunflower Oil. Alongside its new Mediterranean range, Cooks&Co reports that it has produced a host of exciting, easy to prepare foodservice recipes using the products, including ideas for dips, salads, pasta dishes and sauces. Sample menus include dishes such as pan-fried artichokes, artichoke and mozzarella flat bread, Italian Nachos and Tuscan Bread salad, designed to appeal to all tastes while offering the timesaving benefit to the cater of scope for advanced preparation, say the company.

Cooks&Co says that it plans to launch a campaign around the new range that calls on caterers to “Add a Splash of Colour to their Menus”. Its Grilled Red Peppers, Mixed Antipasto and Long Stem Artichokes make wonderful meze-ready ingredients that together create a

colourful sharing platter full of flavour to impress any diner, suggest the company.

The ingredients are also very versatile as illustrated by COOKS&CO’s professional menu options, and offer caterers superb ingredients to tap into the wider trend for innovative, popular Mediterranean cuisine, feel the company.

Cooks&Co’s Grilled Red Peppers are marinated in a delicate balance of wine vinegar, oil and herbs to deliver a deep smoky flavour and work well as part of a meze platter, served with cheeses or cured meats, added to salads, as a pizza topping or in casseroles. The black stripes from the grilling process offset against the red of the pepper, also gives them an authenticity and huge visual appeal, for example. The Long Stem Artichokes are picked and prepared to a traditional Italian recipe, with garlic and herbs making them a good appetizer or addition to pasta, pizza or salads to add genuine Italian appeal. Their Mixed Antipasto offers a mix of Mediterranean vegetables including mushrooms, gherkins, pitted olives, peppers, onions and artichokes and can be served as a tasty standalone starter or as a special side dish.

Dairy Partners in consultation with Saputo A spokesperson for Dairy Partners confirmed to Pizza Pasta & Italian Food magazine that the company is at present in the process of an exclusive consultation with Saputo over the possible purchase of its Welsh factory in Newcastle Emlyn.

The spokesperson was unable to

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provide much detail, but suggested that the discussions were likely to reach an outcome over the next few weeks.

The plant has a long tradition of supplying mozzarella to foodservice customers (up until 2006, it was owned

by Dansco, who developed its Danscorella brand of mozzarella cheese).

New app for ice cream lovers A new app has been launched to guide people to the best ice cream sellers in the UK. With just a virtual click of a button, smart phone, iPad and tablet users will be directed to their nearest quality ice cream provider, say its creators.

The free ICA app is the first of its kind in the UK and has been introduced by The Ice Cream Alliance - the trade body for the £1.1bn ice cream industry.

The app, available for iPhone and android formats, will display profiles for each ice cream parlour and provide easy to follow directions to get to their chosen parlour. It also contains information on ice cream and has a link to an ice cream game and to social networks.

Zelica Carr, chief executive officer of the Ice Cream Alliance (pictured), said: "The new app will be a must have for all lovers of quality ice cream. It contains details of more than 250 of the UK's premium ice cream providers."

The ICA App can be downloaded for free at the iTunes store or www.android.com.

June 2013

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news Flagship Food Group to acquire Atlantic Foods Flagship Food Group, LLC have announced an agreed offer to acquire Atlantic Foods Group Ltd, a supplier and manufacturer of innovative menu solutions to the UK foodservice market serving many of the leading casual, delivery, and pub chains in the UK. The transaction will bring together two businesses focused on developing, sourcing, manufacturing, and distributing a wide range of innovative food products for retail and restaurant customers.

Based in the U.K., the Atlantic Foods acquisition will bolster Flagships’ international presence while adding an impressive line-up of food service products and customers, say the company. The combined business is expected to generate approximately $300 million in annual turnover and operates seven facilities in five time zones (terms of the transaction were not disclosed).

Commenting on the proposed acquisition, Rob Holland, chief executive officer of Flagship, said: “The acquisition of Atlantic Foods Group will represent an excellent opportunity for us to further develop our global food business, building on the successful acquisitions we have achieved to date.

“It will provide new competencies for us in the fast growing food-service markets and extend our geographic footprint

into Europe. The new product capability and geographic expansion will provide the perfect platform to expand further across the UK and Europe and the acquisition will represent the next steps in our strategy to build a business of real scale across the globe.”

Russell Maddock and Edward Baker will remain in their current capacities as CEO and managing director, respectively, of Atlantic Foods.

“Our new partnership with Flagship represents the perfect fit for our company. Flagship values our people, our products, our relationships, our culture, and all of the attributes that make Atlantic valuable to our customers. We expect very little to change, other than that we now have more resources and support to fuel our mission of becoming a premier, food service-focused, collaborative supplier partner to our customers across Europe,” said Russell Maddock.

Flagship Food Group is a diversified food and consumer products company based in Los Angeles, CA, USA, with an annual turnover in excess of $200 million.

It employs over 500 people supplying frozen, shelf-stable, and fresh products into both the retail and food service markets. It also offers food packaging and logistics services for corporate customers worldwide.

Vapiano to open its third restaurant Vapiano, the Italian fresh casual dining restaurant is to open its third restaurant in London.

It is investing £2.5 million to redevelop a former nightclub and restaurant in Wardour Street, Soho, and is set to start building work in the coming weeks, with the aim of opening the restaurant in December this year.

The new restaurant will have a customer area of 7,000 square foot and capacity for 250 diners and will employ 80 staff, say Vapiano.

“We are thrilled to have secured such a fantastic site in the heart of Soho,” said managing director, Phil Sermon. “This is just the start of

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our expansion and highlights our intent to open many more Vapiano restaurants in prime positions across London and the UK.” The deal was undertaken

by Jackson Criss/Syteways, the agents acting on behalf of Vapiano.

Vapiano serves fresh pasta, pizza, salad and dolci, all prepared and made in house to order by chefs interacting with customers. The company’s existing restaurants in London are located at Great Portland Street and Bankside (the chain operates 135 restaurants in 28 countries, including Brazil, Saudi Arabia, Germany and USA).

SHORTS Flying chefs!

Two chefs from the PAPA award-winning Battlefield Restaurant in Glasgow will be making sponsored parachute jumps in chefs’ uniforms in August for the Marie Curie Cancer Care charity, and the restaurant itself also has plans to sell a special flying chefs dish in order to help raise as much money as possible.

National minimum wage to rise As of October 2013, the national minimum wage is to rise by 12p an hour to £6.31 for adults, and by 5p to £5.03 for 18-to-20-yearolds, the government having accepted the recommendation of the Low Pay Commission. And although the Commission said that the rate for apprentices should be frozen, the government said this would be rising by 3p to £2.68 an hour. However, the rises are below current inflation levels (the Retail Prices Index inflation currently stands at 3.2% and the Consumer Prices Index at 2.8%).

Ultimate courtesy?

RescuSpecs - three assorted quality courtesy reading glasses in a compact counter unit stand - have been launched at a special promotional price of £24.99 each (with a ‘buy one, get one half price’ reader offer for Pizza Pasta & Italian Food readers). Ideal for when customers have forgotten their glasses, or perhaps are struggling when reading the small print such as menus, they are the ultimate in customer service, claim their suppliers (visit www rescuespecs.com, or call freephone 0800 169 3760).

One million report PAYE via RTI Over one million employer PAYE schemes have started to report Pay as You Earn (PAYE) in real time since it was launched in April, report HM Revenue and Customs (HMRC). The new system, known as Real Time Information (RTI), started on 6 April 2013.

Under RTI, employers report PAYE in real time from their first pay day on or after 6 April each time they pay their employees, rather than yearly. Guidance on reporting in real time is constantly updated on the HMRC web site and includes hints and tips for employers (www.hmrc.gov.uk/rti).

Speciality & Fine Food Fair to return Speciality & Fine Food - the definitive, trade only industry event showcasing local, regional and quality food and drink - will return to the Grand Hall, Olympia Exhibition Centre from 8 to 10 September 2013 (to register for free entry, and obtain full event details visit www.specialityandfinefoodfairs.co.uk), attracting delis, farm shops, independent retailers, restaurants, hotels, caterers and wholesalers from around the world, all looking to source quality food from over 600 exhibitors.

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news

Pizza Hut Restaurants launches ‘guest experience’ apprenticeship Pizza Hut Restaurants has announced that it is launching what it claims is the first ever apprenticeship in the art of the ‘guest experience’.

The casual dining restaurant will provide opportunities for 100 team members to become experts in the art of customer service and hospitality before a nationwide launch takes place in 2014.

The specially selected apprentices will undergo rigorous experience-based training, online engagement, and observational learning to ensure that guests have the greatest casual dining experience possible.

The training will cover how apprentices engage with, treat and interact with their customers and see them learning key

‘mantras’ that meet the high standards that Pizza Hut Restaurants says that it is aiming to deliver consistently across the whole of the UK. The scheme has been developed and delivered in

partnership with Tribal and awarding body EDI. It will see the apprentices undergo a year-long on-the-job training programme to earn a Guest Experience Intermediate Apprenticeship with Technical Certificate.

Kathryn Austin, HR director of Pizza Hut Restaurants UK said: “Our change journey to date has meant an enormous investment in the training and engagement of our employees. This apprenticeship is an industry first, and demonstrative of the authenticity and belief in people that is at the core of Pizza Hut. “Too often hospitality is overlooked as an industry with progression possibilities - these new apprenticeship schemes will help our employees earn skills and responsibilities that will facilitate their next step up the career ladder, while giving them the freedom to deliver sincere, heartfelt service.”

Pizza Hut Restaurants currently trains over 3,000 people each year in the art of service and catering.

Domino’s crown their manager of the year Domino’s Pizza store manager, Andrew Cook, who works at the chain’s Briton Ferry store, has scooped the prestigious title of Manager of the Year at Domino’s annual awards ceremony that took place recently at the Echo Arena in Liverpool.

He beat off competition from Domino’s stores across the UK, Ireland and Germany to take this title, and was given the award for his passion and dedication as store manager – a role he has held with Domino’s since 2008. During this time, Andrew Cook has continually delivered outstanding customer service and high standards, say the company.

Well known in the local schools for his involvement in their assemblies, competitions and for providing school tours, he has also sponsored the local children’s football team – initially with his own money – because he wants to help to make a difference to the community.

“I am completely overwhelmed to be given this award. I really didn’t expect to win – I just go to work every day and do my job the best way I can. I love what I do and I’m passionate about delivering great tasting pizza as well as making sure that my store plays its part in supporting the community in which we are based. I’m very fortunate to have great franchisees behind me and a brilliant team in the store to enable me to do this and I’m very excited to see what the

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future holds,” said Andrew Cook.

Dariusz Joachimiak, franchisee of the Briton Ferry store added:“We’re absolutely delighted Andrew has won this award. He is a fantastic team player, a strong and passionate manager and an excellent ambassador for Domino’s. He has always been a winner in our eyes and we are thrilled to see that his hard work has been recognised.”

Domino’s Pizza’s annual awards recognise the franchisees and in-store teams from the company’s 810 stores in the UK, Ireland and Germany.

Andrew Cook is Domino’s Store Manager of the Year.

Refurbishment planned for Luna Rossa The Luna Rossa restaurant on Kensington Park Road in London is now closed for an extensive refurbishment, but will be reopening later this month, showcasing new interiors and a modernised dining concept, say its owners.

Luna Rossa - which originally opened 10 years ago - is part of the family-run Made in Italy restaurant group, whose other restaurants include Made in Italy (Chelsea and Soho), Santa Lucia on Hollywood Road, and Mozzarella & More which opened earlier this year on Kings Road.

The refurbishment of this west London institution will include split level dining rooms, cicchetti with a bar serving regional Italian wines from the barrel, as well as an allday deli, say Made in Italy.

June 2013

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news Papa John’s new franchisees deliver in Derby Papa John’s has announced new franchisees Hitesh Patel and Harry Singh - have opened the company’s first store in the centre of Derby, and since the official opening last month, the outlet reports that it has already seen hundreds of customers ordering Papa John’s pizza.

“Hitesh Patel and Harry Singh are forward thinking entrepreneurs,” said Antony Round, business development manager, Papa John’s.

“Both aged just 26 years old, they have the drive and enthusiasm which is one of the key ingredients needed to launch a new business in this thriving industry. With 12 years combined fast food background between them and help and support from the Papa John’s team, these two franchisees will be delivering in Derby for years to come.”

“We recognised that Papa John’s is a brand with a great reputation and one which is growing quickly,” added Hitesh Patel. “We were keen to purchase the franchise for Derby as it is a prime location and one which will attract both families and university students. There will also be plenty of room to expand the franchise in the future and we are looking forward to the exciting prospect of taking on new stores as we grow.

“And we are confident that the Papa

Hitesh Patel and Harry Singh have become Papa John’s franchisees.

John’s concept of 100% fresh dough pizzas that deliver a better, natural flavour will continue to develop in popularity and allow us to reach our goal which is to be running between five and six stores within a few years.”

Yearsley Logistics total spend now £5million on renewable energy Yearsley Logistics, the UK’s largest frozen logistics provider, have installed a further £1 million worth of new solar panels across their Hams Hall, Heywood and Holmewood depots as they continue their focus on reducing electricity use.

The 3120 new panels will generate 1,252,500 kilowatt hours per annum across the three sites, and will contribute to improving energy use by 8% by 2015 as part of their ISO 14001 environmental accreditation as well as improving their CO2 emissions from power use, report the company.

Having solar panels across eight of its 13 depots will help to reduce the reliance on the national grid, Yearsley Logistics, who also have plans to install other renewable solutions such as wind power at depots around the UK. These installations come one month after the introduction of the group’s first urban trailers to the fleet, with the aim of further reducing the carbon footprint from its nationwide food sales operation around towns and urban areas.

Yearsley Group are committed to sustainability and have in the last year

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also implemented management systems for reducing waste road miles and installed energy efficient LED lighting and doors within their cold stores. All of these green initiatives were recently recognised with their ‘Energy and Carbon Management’ nominations as a sustainability champion in the 2013 2degrees sustainability awards.

Yearsley Logistics is the country’s largest provider of frozen food logistics.

With 13 depots across the UK creating a national cold chain network, it offers a 335,000 pallet storage capacity for manufacturers, importers and retailers in the frozen food sector, with a 300-strong fleet of temperature controlled vehicles providing three-day, next-day and just-intime delivery options and also offers ambient and freight forwarding services.

Kuehne + Nagel raises a glass to logistics success In partnership with global logistics provider Kuehne + Nagel, the warehouse and distribution construction company, Chalcroft Construction, has announced that it is set to complete a multi-million pound project to prepare a new cold storage facility for leisure group Whitbread.

The new facility will help Kuehne + Nagel to support Whitbread’s growing presence in the foodservice sector and will involve the handling of 34 million cases per year on a 24/7 basis to supply over 1,000 food and 1,000 non-food product lines.

It is the fifth project delivered by Chalcroft in partnership with Kuehne + Nagel in less than three years. The £4.6m project will convert an existing ambient distribution centre into 15,500 square feet of multi-temperature warehousing at the Centrepoint V building at Manchester’s Trafford Park.

Domino’s rolls out the stars and stripes Domino’s Pizza is celebrating its American heritage with two new flavoured all-star pizzas.

May saw the Carolina and New York Deli pizzas hit Domino’s menus up and down the UK with the stateside feel continuing as two other US favourites - spicy BBQ Chicken Wings and Chocolate Brownies - join the existing array of Domino’s side dishes and desserts.

Simon Wallis, sales and marketing director for Domino’s Pizza, said: “A new pizza for us is all about flavour, quality ingredients and authenticity. Our American Legends pack this in abundance and we hope our customers enjoy our celebration of American cuisine.”

The Carolina features BBQ sauce, chicken breast strips, smoked bacon rashers, onions, tomatoes, crispy onions, topped off with a drizzling of mustard mayo, while the New York Deli features ground beef, ham, frankfurter, onions, and crispy onions.

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Awards Sponsor Overall Operator Award Sponsor

Overall Independent Section Sponsor

2013

The Pizza Pasta & Italian Food Industry Awards 2013 ow approaching a quarter of a century in age, the 24th Pizza Pasta & Italian Food Industry Awards provide a great opportunity to put your business in the spotlight.

Whether your business is a major High Street name or an independent, the Awards are an opportunity for gaining recognition for your success as well as for promotion.

Between now and the annual industry awards dinner, we will be scouring the country for the very best examples of pizza, pasta and Italian food to showcase in the awards. So make sure you are not left out by entering now – all it takes is a phone call or email to get yourself on the nomination lists.

There is no cost involved.

The aim of the awards is to recognise excellence in all aspects of the market, from designing pizzas to manufacturing and selling pasta products. And the results will be announced at the annual industry gala dinner, to be held this year at the Lancaster Hotel in London on 14th November 2013…….but judging starts this summer, so don’t delay in getting your entries in.

Not only are the awards a great opportunity for measuring your business against others but they can provide a huge endorsement for all those working with you and who have helped to make your business a success.

Judging for this year’s awards will take

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place over the summer and early autumn when we will be sending a team of people out to give us independent reports on restaurants and retail outlets across the country. Their aim will be to view outlets from the customer’s perspective and to report back to the main judging panel on what they find.

All judges will be bound by confidentiality agreements.

To ensure that there is absolutely no bias in judging, all those involved on the main judging panel are excluded from entering awards or having strong links with those entering. Furthermore, at least one panel member will be a representative of the Secretariat to ensure fair play.

But the time to enter is now – although the deadline for entries may not be until later this summer, our ‘spies’ will be out and about over the summer to check out those who have entered.

So, to get on the first rung you need to send us your nominations – which must reach the Association by no later than Monday 2nd September 2013. Nominations can be accepted from anyone….you can even nominate yourself! – and you don’t even need to fill in any forms, simply email pam@jandmgroup.co.uk stating which category you wish to enter, details of what you are entering and why you think it deserves consideration.

The Awards Overall Operator This lifetime award will be presented to an individual, company or organisation who the judges consider deserves recognition for the contribution made to the industry.

Nominations should state simply why they should be considered for this award.

Pizza Restaurant Chain of the Year Award This award will be given to the pizza restaurant chain (a business with more than 10 restaurant sites) which the judges consider to have done the most in the last year to develop their business and which sets a standard for others to follow. For the purposes of the awards, a pizza restaurant is defined as one where pizza forms the main focus of the business. In assessing entries the judges will be focusing particularly on standards in terms of product, service and overall atmosphere.

Judging will be done by a central panel of industry experts who will consider market data, submissions from entrants as well as reports from independent ‘mystery shoppers’ who will visit a sample site and report on the June 2013

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restaurant from a customer’s perspective.

What to send in: Your entry should include a brief note saying why you think the business deserves to win, data on demonstrating the businesses success plus a voucher for a meal for two to be used by the ‘mystery shoppers’.

Please also include a list of locations which can be visited.

Pizza Restaurant Platinum and Gold Awards These awards are given to independent pizza restaurants (businesses with 10 or fewer sites where pizza is the predominant item on the menu) that set a standard for others to follow.

In assessing entries the judges will be focusing particularly on standards in terms of product, service and overall atmosphere. Platinum awards will only be given if one or more restaurants is exceptional. Judging will initially involve entries being assessed on the material submitted and those short-listed will be asked to provide a voucher for a meal for two which will be used by ‘mystery shoppers’ who will report on the restaurant from a customer’s perspective– a copy of their reports will be available to entrants after the awards are presented, on request. What to send in: Your entry should include a brief note saying why you think the business should win, a copy of the menu and photographs showing the outside, the customer area and preparation areas (with preparation underway).

The Italian Restaurant Platinum and Gold Awards These awards aim to identify the best in genuine Italian restaurants in the UK. To this

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end they will be presented to specialist restaurants where the food served is rooted at the heart of Italian cuisine and which offers a genuine taste of Italy and experience.

Judging: Those judging these awards will be looking for restaurants (whether independent or chains) which set a standard for others to follow. Judges will be focusing particularly on standards in terms of menu choice, food quality, service and the ambiance of the restaurants that enter. Platinum awards will only be given if one or more restaurants is exceptional. Judging will initially involve entries being assessed on the material submitted and those short-listed will be asked to provide a voucher for a meal for two which will be used by ‘mystery shoppers’ who will report on the restaurant or chain from a customer’s perspective a copy of their reports will be available to entrants after the awards are presented, on request. What to send in: Your entry should include a brief note saying why you think the restaurant or chain should win, a copy of the menu and photographs showing the outside, a voucher for a meal for two for the ‘mystery judges’, customer area and preparation areas, (with preparation underway). If your entry is for a chain, please provide a list of sites which can be visited by judges.

Just-Eat Independent Pizza Delivery Store Award This award aims to recognise the independent operators who are successfully driving their businesses in the delivery/takeaway sector.

Judging: Those judging this award will be looking for an individual operator (up to 10 stores) who sets a high standard in terms of the overall operation – from customer service and food quality to delivery. What to send in: Entries will be initially assessed on the material submitted, which should include a brief note saying why you think the business should be considered for an award, a copy of the menu and photographs showing the business premises, the preparation areas (with preparation underway). Entrants should also outline any marketing/promotion initiatives undertaken in the last year as well as details of their success. All those short-listed in this category will also be asked to provide a voucher for a meal for two which will be used

by independent judges who will order a delivery and report on it from a customer’s perspective - a copy of their reports will be available to entrants after the awards are presented, on request.

Dawn Farm Pizza Delivery Chain Award This award aims to recognise the chain operators who are successfully driving the delivery/takeaway sector. Judging: Those judging this award will be looking at chains (more than 10 stores) which set a high standard in terms of their overall operation – from customer service and food quality to delivery - and which are positively driving the market. Details of the overall performance of the business in the last year will also be required. Those short-listed will also be asked to provide a voucher for a meal for two which will be used by the ‘mystery shoppers’ who will order a delivery and report on it from a customer’s perspective - a copy of their reports will be available to entrants after the awards are presented, on request.

Frozen Multiple Pizza Retailer Award This award aims to recognise those supermarkets who are actively driving the frozen pizza sector of the market. All retailers are automatically considered for this award.

What to send in: Retailers are asked to complete a short questionnaire and to briefly state why they should be considered for the award. Judging: The judges will consider data on volume and value growth, promotional activity, innovation and general category development.

Avalon Convenience Store Pizza Award This award aims to recognise those convenience store retailers who are actively driving the convenience pizza sector of the market. All retailers are automatically considered for this award. What to send in: Retailers are asked to complete a short questionnaire and to briefly state why they should be considered for the award. Judging: The judges will consider data on volume and value growth, promotional activity, innovation and general category development.

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papa industry awards 2013

CHEESE

Chilled Multiple Pizza Retailer Award This award aims to acknowledge those retailers who are actively driving the chilled pizza sector of the market. All retailers are automatically considered for this award.

What to send in: Retailers are asked to complete a short questionnaire and to briefly state why they should be considered for the award. Judging: The judges will consider data on volume and value growth, promotional activity, innovation and general category development.

Pasta Retailer Award This award aims to recognise those supermarkets which are actively driving sales of pasta. All retailers are automatically considered for this award. What to send in: Retailers are asked to complete a short questionnaire and to briefly state why they should be considered for the award. Judging: The judges will consider data on volume and value growth, promotional activity, innovation and general category development.

Manufactured Pizza Product Award This award aims to encourage new product development in the pizza market by rewarding those who are striving to develop the market through innovation and recipe development. This category is open to any product launched within the 12 month

period leading up to the closing date of 2nd September 2013 and which is still on sale at the time of judging. Products short-listed for this award will be presented to a panel of judges for sampling.

Three separate awards will be presented within this category under the following headings: • Best new ‘everyday’ pizza product • Best new ‘indulgent’ pizza product • Best new ‘innovative’ pizza product What to send in: Initially written entries should be submitted stating the category being entered and supported by details of the product, when it was launched, its retail price and data showing its performance.

Manufactured Pasta Product Award This award aims to encourage new product development in the pasta market by rewarding those who are striving to develop the market through innovation and recipe development. This category is open to any product launched within the 12 month period leading up to the closing date of 2rd September 2013 and which is still on sale at the time of judging. Products short-listed for this award will be presented to a panel of judges for sampling.

Two separate awards will be presented within this category under the following headings: • Best new retail pasta product • Best new catering pasta product What to send in: Initially written entries should be submitted stating the category being entered and supported by details of the product, when it was launched and data showing its performance.

ENTRY FORM Contact name:..........................................................................................................................

Business name: ........................................................................................................................

Address: ..................................................................................................................................... .....................................................................................Post Code: ............................................

Tel No ........................................................................Fax No. ...................................................

Email:...........................................................................................................................................

Details of person or business nominated, if different from above: Contact name:..........................................................................................................................

Business name: ........................................................................................................................

Address:......................................................................................................................................

New Product or Ingredient Award This award aims to recognise those suppliers who are developing/sourcing new equipment, products and ingredients for use by manufacturers or restaurant/delivery businesses. The judges will be looking for innovative ideas which can positively benefit the market. What to send in: Entries should state details of the products being entered and explain the benefits they offer to the manufacturer/restaurant etc. Those shortlisted in this category may be invited to submit samples (or make presentations) for judging in the Autumn.

The Award Qualifying Period is 1st September 2012 to 31st August, 2013 AWARDS CLOSING DATE 2nd Sepember 2013 The Marketing Award This award aims to recognize successful marketing and promotional initiatives by businesses operating in the UK pizza, pasta and Italian food industry. This award is open to all those involved in the market, including suppliers. What to send in: Entries should provide details of the marketing/promotional activities undertaken with, where appropriate, examples of marketing/promotional material. Details should also be provided to show the results of the activity.

Judging: The judges will consider the material supplied.

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To enter the PAPA Awards 2013 simply complete this form and return it with the material requested to PAPA Awards 2013, Association House, 18c Moor Street, Chepstow NP16 5DB to arrive by no later than 2rd September 2013.

Chilled Multiple Pizza Retailer Award Convenience Pizza Retailer Award Pasta Retailer Award Manufactured Pizza Product Award Manufactured Pasta Product Award New Product or Ingredient Award Pizza Delivery Chain Award The Marketing Award If you are entering a catering or retail award category, please state how many units you operate under this brand name? _________ units If you would like to book places at the PAPA Awards Dinner on November 14th in London. Please complete the following:

Tel No ........................................................................Fax No ....................................................

I would like to book: ____ table(s) of 10 places at the 2013 PAPA Dinner at a cost of £2,250+ VAT ____ place(s) at the 2013 PAPA Dinner at a cost of £230 + VAT each

Email:...........................................................................................................................................

Please note that all bookings must be accompanied by the appropriate remittance. Cheques can be made out to either The Pizza, Pasta and Italian Food Association or PAPA. Alternatively payment can be made by credit card by completing the section below. No refunds can be made if cancellations are made within 20 days of the event and any cancellations before this time will be subject to a 25% cancellation charge.

.....................................................................................Post Code:.............................................

Please tick the award categories you wish your entry to be considered for: Pizza Chef Award Pizza Restaurant Chain of the Year Award Pizza Restaurant Platinum and Gold Awards The Italian Restaurant Platinum and Gold Awards Independent Pizza Delivery Store Award Frozen Multiple Pizza Retailer Award

Credit Card Payment Card No: ______ ______ ______ ______ Valid From ____ /____ Expiry date: ____ /____ Last 3 digits of Security No. on Reverse _____ Name on Card:_______________________ Post Code_____________ House No. ________ (for security purposes only) Please return this form, with the appropriate remittance, to: PAPA Industry Awards, Association House, 18c Moor Street, Chepstow NP16 5DB

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Have you got what it takes to become

PIZZA CHEF of the year 2013

a z z i P f e h C ? r a e Y e of th ake this opportunity to put your pizza making skills to the test and enter this popular competition for your chance to become Pizza Chef of the Year 2013.

This competition offers participants the chance to network with colleagues and suppliers in the industry, test their creativity and innovation, as well as receive considerable publicity and prestige for them, and their business, by winning a regional category and ultimately the overall title of Pizza Chef of the Year.

T

THE COMPETITION Contestants are required to design a pizza recipe around a specific sponsor’s product in each of the five competition categories.

Free samples of the sponsors’ products will be sent to those wishing to enter the competitions, to enable them to experiment and create their pizza recipes.

Entries can be made into all five categories (up to two in each) but entrants must enter at least two of the five categories.

The sponsor’s product must be used in each category, together with other ingredients of the contestant’s choice.

Pizzas will be judged on taste, presentation, commercial viability and innovative use of the sponsor’s product.

THE FIVE CATEGORIES ARE: Bel UK Cantafrais Cheese Pizza Chef of the Year Bel UK has launched a new spreadable soft cheese, specially designed for the out of home market. Cantafrais is a versatile cheese which can be used in sauces, soups and baking. The smooth texture of this cheese perfectly complements deli meat and smoked salmon, and is a perfect creamy coolant for spicy pizza toppings.

Whitworth Bros Vivo Italian Style Pizza Flour Pizza Chef of the Year Vivo, Italian Style Pizza Flour is made from high protein hard wheats and is milled to give a flour that will produce a firm, strong dough.

Suitable for all types of bases – will produce thin and crispy, or crisp crust and a chewy crumb for that authentic Italian pizza taste.

Greencore Pizza Topper Pizza Chef of the Year In this category contestants may choose from two Pizza Topper sauces (you may send in recipes using both), supplied by Greencore:

If you wish to take part in the Pizza Chef of the Year Award competition 2013, 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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pizza chef of the year BBQ Pizza Topper A smooth thick brown glossy sauce that is sweet, sticky and rich in flavour, from ingredients such as tomatoes and sugar, with a hint of smokiness.

Sweet Pepper Pizza Topper A rich orange-red sauce that is naturally sweet from tomatoes, onion, red, yellow and green peppers, with a touch of basil and oregano.

SuperTops Pizza Chef of the Year SuperTops is the market leading and longest established brand of ingredient ranges on offer to the professional caterer. Developed to provide consistent high quality, without excessive fatting/cookng out, each topping is designed for use in high temperature ovens.

A one-stop shop for all your meat ingredients includes pepperoni, salami, ham, pork, bacon, beef, meatballs and chicken.

heats, where the contestants will be invited to make their pizzas in front of a judging panel.

The five category winners, from each heat, will go forward to compete in the final, which will take place on Thursday, 14th November, at the Lancaster London Hotel, Hyde Park.

The winners of each category and the Overall Pizza Chef of the Year Award winner will be announced at the Awards Dinner, on the evening of 14th November, and will receive a trophy plus considerable publicity. Individual category winners will also receive trophies.

The Cheese Warehouse, Gr8 Pizza Chef of the Year Gr8 cheese blend has been designed specifically for the pizza industry, providing the optimum melt, stretch and browning to give the perfect pizza. Developed by The Cheese Warehouse with functionality in mind the product delivers unbeatable performance and consistency.

HOW TO ENTER: For entry forms and to receive the free samples of the sponsors’ products please send your name, full address, post code and telephone number by 6th JULY 2013 to Pam Sainsbury at pam@jandmgroup.co.uk, or telephone on 01291 636341.

Sample products will be delivered to you throughout late July and early August.

Completed entry forms should be submitted by post, or email, stating: The name of the pizza, a list of ingredients, method and a short description of the pizza, a selling price and the market aimed at (e.g. delivery, restaurant etc) where the pizza would be sold.

JUDGING Initial entries will be selected by a panel of judges to go forward into one of five regional

CLOSING DATE FOR COMPLETED ENTRY FORMS 2nd September 2013

www.papa.org.uk

Midlands heat 11am, Monday, 7 October 2013 Freshway Chilled Foods Stafford Court, Stafford Road, Wolverhampton WV10 7EL. Scotland heat Noon, Monday, 14 October 2013 West Lothian College, Almondvale Crescent, Livingston, West Lothian EH54 7EP. Northern heat 11am, Tuesday, 15 October 2013 Stateside Foods Test Kitchen 31-34 Great Bank Road, Wingate Industrial Park, Westhoughton, Bolton BL5 3XU. South East heat 11am, Monday, 21 October 2013 Bel UK, Suite 1, 2nd Floor, 160 London Road, Sevenoaks, Kent TN13 1BT. South West heat Monday, 28 October 2013, Bristol (start time and venue to be confirmed).

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cheese

goodpizza The key to a

The quality of a pizza is often judged according to the nature of its cheese, with the sector’s suppliers working hard with their customers to ensure that their cheeses are ‘fit for purpose’.

They are also strengthening their relationships with Italian suppliers to meet the rising demand for authentic cheeses with provenance.

Always in demand According to GIRA research (a strategic consultancy and market research firm operating in the drink and food sectors), the major cheese used on pizza these days continues to be mozzarella, and as the popularity of pizza continues to grow across the world, so does the usage of mozzarella.

Across Europe, the mozzarella market as a whole has stayed buoyant (+1.6% year on year), driven largely by the pizza category (which accounts for over 80% of mozzarella usage), reports Glanbia Cheese’s marketing manager, John O’Brien.

With around 17% European market share itself, and approximately half of the UK market, Glanbia Cheese (www.glanbiacheese.co.uk) is well placed to know, boasting a long established role in

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supplying the UK pizza business with mozzarella.

“We are the only major mozzarella cheese manufacturer with single product focus, and we believe that this gives us the edge,” says Pete Brain, Glanbia Cheese’s director of QA/NPD. “We benefit from over 30 years of intensive research and development giving Glanbia Cheese unsurpassed control over the cheese making processes.”

Go back 50 years, and pizza businesses often had to purchase standard ‘commodity’ mozzarella with no tailoring to reflect their ultimate usage. However, the growth of the pizza delivery business, changes in ovens, and a consumer requirement for a more

consistent product have subsequently meant that this ‘one solution fits all’ was simply not good enough for the modern pizzeria.

David Cruddos, Glanbia Cheese’s commercial director agrees. “Because pizza preparation methods and functional requirements are so varied, we work very closely with our major customers to give them a unique cheese that will best suit the demands of their target market,” he says. “And according to research,

cheese is the single most important ingredient that your consumers use to judge the quality of your pizza by.”

One of the considerations that the modern day pizza chefs should also consider when selecting their cheese is the oven type (impinger ovens offer the benefit of quicker throughput, for example, although they may lead to higher browning, whereas deck ovens and domestic ovens are generally a gentler cook, feel Glanbia).

Adding meats and other ingredients acts not just to deliver more flavour but can also protect cheese from burning, and the use of both chilled

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cheese or IQF ingredients have their own distinct advantages, point out the company.

Chilled can be used as and when delivered, however as it is a live product, over time it will continue to change (a process called proteolysis). IQF cheese gives greater consistency, feel Glanbia (their product is known as Quality Locked Cheese, the quality having been ‘locked in’ at the point of perfection in the cheese’s life, say the company).

“In bespoke research conducted for Glanbia Cheese when the same cheese was compared in chilled or IQF formats, twice as many consumers preferred the IQF cheese, primarily due to better flavour and appearance,” reports John O’Brien.

As milk supplies tighten throughout Europe and prices firm, it’s no surprise that many pizza manufacturers are currently looking to align themselves with mozzarella producers to get as close to source as possible.

Part of the Eurial Coop, Eurilait reports that it too can offer the added benefit of its own large

www.papa.org.uk

scale mozzarella production site, located in France, and is now supplying increasing amounts of mozzarella for pizza and in popular formats such as ‘cylinders’ (ideal for slicing on to pizzas).

In partnership with Granarolo in Italy, Eurilait points out that it is now supplying a full and extensive range of authentic Italian cheeses in formats ideal for making very attractive and flavoursome pizzas such as mozzarella pearls, buffalo mozzarella and affumicata.

Provenance and authenticity are important factors when selecting pizzas, observe Eurilait, who source a spectrum of cheeses from classic fresh pizza cheeses to more unusual and full flavoured specialities from around the continent.

Eurilait’s IQF (Individually Quick Frozen) cheeses give pizza manufacturers the ability to be creative with different ingredients whilst controlling costs and waste, advise the company.

Their best sellers - IQF Brie and Goat Cheese – can help to add texture and flavour to pizzas

whether in slices, discs or crumble formats, suggest the company.

Creating a lot of interest right now are their latest IQF additions which include smoked Provolone, fruity Taleggio slices and a Gorgonzola crumble. Such cheeses help to bring new dimensions to pizza toppings and are an effective way to make pizzas distinctive. In fact, Eurilait encourage pizza manufacturers to continuously create new products to interest and inspire their consumers.

Quality and value “Recent research by the NPD Group has found that consumers favour quality and value for money over price, and that operators should focus on providing ‘menu value’ rather than a ‘value menu’,” says Warren MacFarlane, marketing manager for Lactalis McLelland (www.lactalisoutofhome.co.uk), the company behind the Galbani® brand in the UK. “The Galbani range of cheeses allows operators to provide consumers with quality ingredients that can be added to

pizzas or pasta dishes to create great tasting, authentic Italian recipes and in doing so, provide a point of difference compared with competitors’ menus. Galbani Mozzarella, for example, adds a classic texture and stretch to pizzas, with a fresh, milky taste that provides the perfect complement to a variety of flavours.”

Galbani Mozzarella comes in two forms – Optima and Cubetti.

Optima is a ready to use grated option with extra-long strands, allowing caterers to use up to 20% less cheese to achieve the same amount of pizza coverage, claim Galbani. Galbani Mozzarella Optima is packaged in a 2kg rigid tray which protects the cheese and prevents it from clumping together if compressed.

Galbani Mozzarella Cubetti is also new to the product range.

Traditionally, mozzarella is used in cube format to scatter on pizzas, and operators can replicate this, adding an extra touch of authenticity to their pizza offering. In cube form it can be scattered quickly and easily on a pizza.

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cheese

The high quality of Galbani Mozzarella, say Lactalis McLelland, means that it has a higher burn temperature, ensuring the cheese remains soft while the rest of the pizza cooks, leading to a more visually appealing finish and a better quality pizza. Galbani Mozzarella Cubetti comes in 2kg solid plastic trays that are ready to use in the preparation area.

Provenance “In a market where consumers are increasingly pursuing quality, provenance, and authenticity in their food, offering dishes made with DOP status ingredients can help to boost profits. Two cheeses in the Lactalis McLelland range Galbani Gorgonzola and Galbani Parmigiano Reggiano - have this status,” explains Warren MacFarlane.

Galbani Parmagiano Reggiano’s flaky texture makes it suitable to grate or shave over pizzas or pasta dishes, where it adds a perfect finishing touch (it is available as a whole 32kg cheese, 200g wedges and 1kg, 2kg and 4kg piece).

Galbani Gorgonzola can only be produced in the Lombardy and Piedmont regions of Northern Italy, and is an excellent way to offer provenance and authenticity to consumers. It is also an ideal topping for pizzas and a great addition to pastas with its sharp, intense flavour, and is popularly used in the classic quattro formaggi pizza, suggest Lactalis McLelland.

“The style of pizza is not the most crucial aspect to a pizza, more important than this is that 24

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an operator uses authentic ingredients when creating it, and one of the most recognisable aesthetics to authentic Italian pizza is the stretch quality of the cheese,” Warren MacFarlane continues.

“By failing to provide this, operators will fall at the first hurdle when attempting to produce an offering in keeping with Italian tradition. Our extensive range of Lactalis products enables chefs to utilise the melt and stretch benefits that make this brand an essential component of any authentic Italian pizza.”

The cheese supplier, Dairygold Food Ingredients Ltd, agrees that the growing demand for high quality, authentic restaurant dishes presents a clear business opportunity for outlets serving pizza, pasta and Italian food.

One of the UK’s largest and most progressive suppliers of cheese and dairy-based ingredients to the food manufacturing and foodservice sectors, Dairygold (www.dairygoldfoodingredients.com) says that it closely monitors consumer trends to ensure its products deliver on flavour, functionality and value for money for operators.

“The current economic climate has caused increasing numbers of consumers to eat out less frequently,” explains Terry Cunningham, Dairygold’s sales and marketing director.“As a result, when they do dine out many consumers are looking for premium quality dishes in order to feel like they are ‘treating’ themselves.”

Dairygold supplies premium

Italian cheeses in a variety of formats, enabling operators to create a wide range of quality cheese-based dishes from the traditional to the luxurious.

“We pride ourselves on the variety of formats we offer, which can be aligned to each operator’s requirements,” adds Terry Cunningham.“For example, we offer mozzarella balls in pearls, cherries, or slices, as well as buffalo mozzarella for the more traditional touch.”

Their Parmigiano Reggiano PDO is a traditional, unpasteurised hard cheese made from skimmed cows’ milk. It has a sweet, fruity aroma and distinctive piquant taste, and is ideal for grating into soup, pasta and salad dishes (Dairygold offers a range of popular formats including shavings and Julienne, grated in various sizes to suit different applications).

Their Grana Padano PDO is a hard cheese made from unpasteurised cows' milk, and is ripened over 20 months to give a fresh, fruity, sweet taste with a hard rind and grainy, crumbly interior. Ideal for pizza toppings, this hard cheese which is similar in texture to Parmesan they can supply it in block, grated, shaved and crumb formats, say Dairygold.

Their Pecorino Romano is one of Italy's oldest cheeses - a hard cheese made from sheep’s milk.

Matured for 8-12 months, it develops a salty, tangy, robust flavour. This cheese is delicious when grated into soup, pasta and salad dishes, suggest Dairygold, who now also supply a

vegetarian Pecorino alternative.

“This wide range of quality cheeses, available in formats to suit any application, enables operators to supply authentic Italian dishes that will bring customers back to their outlet time and time again,” says Terry Cunningham.

“Serving consistently delicious pizzas is another way to ensure customers return to your outlet.

We also supply Pizzamelt - a pizza topping designed to produce consistent, high quality results thanks to its excellent taste, melt and browning properties.”

Pizzamelt is available in three varieties, from the premium 100% Mozzarella to a Blended Pizza Mix which provides excellent value for money, feel Dairygold.

“With consumers dining out less frequently, competition for custom is high and offering food with a consistent level of quality is more essential than ever before,” says Cunningham.

“Pizzamelt is specially designed to offer a simple means of producing pizzas which meet the customer’s expectations every time. Our dedicated pizza chef uses in-house taste panels to ensure the product provides optimum taste, coverage and performance.”

Dairygold Food Ingredients provides the answer for a number of European food companies operating in the FMCG and foodservice channels where cheese flavour, functionality and value are the key drivers of success, providing the ingredient requirements for today’s consumer needs and also

Grated Pecorino cheese.

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cheese Gorgeous gorgonzola Gorgonzola is a product of Protected Designation of Origin (PDO) and one of the first strong continental blue cheeses to be distributed in the UK. It is a completely natural, high quality cheese with an unmistakable aroma and taste, and a history which dates back centuries.

According to legend, Gorgonzola was accidentally created by a love-struck young dairyman. Dallying with his sweetheart one evening, he decided to put off finishing his day’s work until the following morning. When he mixed the previous evening’s curd from that morning’s fresh produce, he created a unique cheese that had never been made before.

Of course that is just a legend, but several literary accounts prove that Gorgonzola was already familiar hundreds of years ago. Some say Gorgonzola was first produced in the town of Gorgonzola, near Milan, in the year 879 AD. Others say that it was first produced in Pasturo nella Valsassina, where the presence of natural caves in which the temperature is tion.

Gorgonzola in produc always between 6°C and del la Tute la Credit: Consorzio per .

12°C, provide the ideal zola gon Formaggio Gor conditions for making Gorgonzola.

By law and tradition, Gorgonzola cheese can only be produced in the following provinces - Novara, Vercelli, Cuneo, Biella, Verbano Cusio Ossola, and the area of Casale Monferrato within the Piedmont region, and Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milano, Monza, Pavia, and Varese within the Lombardy region.

Only milk produced in these particular provinces may be used to make Gorgonzola and to grant the cheese a PDO certification, ensuring its quality and authenticity.

Gorgonzola is a straw-white, soft cheese with greenish streaks deriving from a process called "erborinatura" (the creation of moulds). It must be produced using pure, high-quality milk without any addictives.

The cheese is extremely rich in vitamins and minerals such as calcium, iron and phosphorus and so has excellent nutritional and antioxidant properties and is easily digested.

For the chef, Gorgonzola is also a highly versatile product which can be used in a wide range of recipes including appetisers, main courses, and even desserts. It has increasingly become a source of inspiration for chefs and gourmets (for more information or recipes with Gorgonzola cheese, visit www.gorgonzola.com). market insight to assist customers in identifying emerging trends and anticipating changes in future purchasing behaviour.

Dairygold develops innovative solutions for ready meals, pizza, sandwiches, snacks, salads, soups,

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sauces and desserts by supplying a wide range of cheeses and dairy ingredients in a variety of product solutions from a simple block of cheese through to soft and liquid applications and finally sophisticated cheese powders.

The company says that its

cheeses are fully traceable from farm to fork, and its production sites in Crewe and Leeds retained Grade A accreditation from the British Retail Consortium (BRC) earlier this year. Under the BRC standard, food manufacturers undergo independent inspections across all production areas, including Senior Management commitment, HACCP, Food safety and the QMS system, Site Standards, Product and Process control and personnel to ensure that the highest standards are being maintained at all times.

Its parent company Dairygold Co-operative - is Ireland’s second largest dairy processor. It’s Crewe plant has the largest grating line in the UK processing in excess of 600 tonnes of grated/diced cheese per week, and their Leeds plant is the largest soft cheese manufacturing site in the UK. Italian input "At Cheese Cellar we are finding a growing demand for British and locally sourced products with provenance and authenticity remaining key to good food.

Having said that, some of the more well-known Italian lines for example mozzarella, Parmigiano-Reggiano and Grana Padano - are performing well,” reports Owen Davies, the company’s category manager.

“We cannot ignore the strength and diversity of the Italian food culture and specifically their cheese-making heritage of course, and find that sales of mozzarella grow significantly when the sun shines – something which should be capitalised on by independent retailers.

“We have been working with Collebianco for over ten years now on our Buffalo Mozzarella. In my opinion, his product is a delight to eat and just as buffalo mozzarella should be! I would go buffalo every time when choosing mozzarella – you cannot beat the richness of the milk.

“We are also working closely with Beppino Occelli on a new range of Italian cheeses sourced from the Piedmont region. These cheeses are stunning - the depth of flavour and presentation

makes these cheeses an impressive addition to a cheeseboard, and we expect these new listings to be available in the summer."

Thomas Badcock, a senior account manager at Cheese Cellar (www.cheesecellar.co.uk), adds: "In terms of customer demands - we are certainly seeing a growth in the speciality fast food sector - the common theme being good, unpretentious fresh food - made quickly and within the affordable bracket. At the top-end, we expect the success of high-end Danish fine dining to bring a Scandinavian edge to Britain's Michelin restaurants.

“Goats’ cheese still has a position in the majority of starters - with goats curd being a particularly popular choice for canapés. At Cheese Cellar we make our own goats curd in our Worcester dairy. We have also seen that cheeseboards, made up of British artisan cheeses, continue their dominance across our customer base - regardless of their often higher prices."

At Carnevale, a specialist cheese-maker from Salerno (located in the Campania region of Italy) has joined forces with their production team and they are now manufacturing a milky fiordilatte in palla (ball), treccia (plats), sfoglia (sheets) and nodini (knots) format aswell as a fresh crema di ricotta, report the firm.

Sister company, Valerio's, which has been established for nearly 50 years, continues to be a specialist manufacturer of pizza toppings from its dedicated dairy and meat plant in Bedfordshire, and has long been known for its unique range of premium Italian cheeses ranging from fresh mozzarella to pizza cheese, to ricotta.

All of Valerio’s products are produced in a modern, BRC accredited (grade A) plant, say the company, and made from UK farm assured milk and Red Tractor approved. The majority of products are made to order, maximising shelf-life and freshness, with order lead times of as little as two days.

Their 'fresh' mozzarella range comprises of mozzarella balls, bocconcini, fiordilatte pearls weighing from one gramme

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cheese upwards to 125 grammes (the main uses for fresh mozzarella being salads, pannini, antipasti and more recently on pizza itself as well as in a variety of cooked recipes).

The Valerio pizza cheese range is genuine 100% mozzarella, say the company, and available in block form, grated, shredded or diced. It can also be blended to customer requirements, for example with cheddar or cheese analogue.

Their ricotta is available in either traditional or the more modern homogenised varieties, ranging from 400g to 10kg packs, and is used predominantly as a pasta filling or in desserts, say Valerio’s.

All their products are made fresh daily and available in a variety of pack sizes to suit individual requirements. Recent additions to the range are low fat and low salt mozzarella and ricotta variants.

The three vintages of Grana Padano Italy’s Grana Padano is a versatile cheese - the perfect addition to any meal or snack, whether grated, in shavings, or sliced into bite-sized chunks. Delicious on its own, it is can also be used in a wide range of dishes from starters to desserts.

It is a choice ingredient both in traditional Italian dishes and in more contemporary, inventive recipes created by popular international chefs. It is the bestselling Protected Designation of Origin (PDO or DOP in Italian) cheese in the world, and is available freshly cut at cheese counters or pre-packaged.

Time is an essential ingredient in the production of Grana Padano. As the cheese matures, the aromas and flavours evolve.

Currently, there are three different vintages available.

Grana Padano Aged between nine and 16 months, Grana Padano is softer

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Grana Padano ‘over 16 months’ With a soft straw-yellow colour, Grana Padano ‘over 16 months’ has a grainier consistency and crumbles when cut. The sweetness in its flavour is less noticeable, and it has a stronger, though never overpowering taste that makes it ideal for grating or simply as part of a cheese board. The typical grainy structure so characteristic of Grana Padano begins to show at this age, with the characteristic calcium lactate crystals (white dots) clearly evident.

Wine suggestion: A slightly tannic wine, red with moderate intensity and character, yet still young and fresh, pairs perfectly with this cheese.

and less grainy than more mature versions. Pale yellow in colour, it has a mild, milky, and delicate taste. At this age, Grana Padano is a versatile ‘young’ cheese, perfect as a topping for meats, vegetables, or in omelettes, and is ideal as a starter or used as shavings on a fresh salad or beef carpaccio.

Wine suggestion: The lightness of this cheese makes it perfect with wines with roundness, good acidity, light tannins, fruity aromas and low alcohol. It pairs excellently with sparkling and white wine.

New cheese for Pizza Chef of the Year Bel UK - a producer of some of Britain’s most loved cheese brands - has launched a new spreadable soft cheese called Cantafrais that will feature in this year’s Pizza Chef of the Year competition.

Specially designed for the out of home market, this new versatile cheese is ideal for pizzas and can also be used in sandwiches, sauces, soups and baking, say the company.

“Its versatility means it can be used as a pizza topping, a smooth filling, accompaniment to deli meats, smoked salmon and salad items, a substitute for butter or mayonnaise or as a creamy coolant for spicy fillings,” says Adéle Bird, channel marketing manager at Bel Foodservice UK. “Adding Cantafrais to our portfolio means we can provide operators with a full range of cheese products for any occasion.

Cantafrais will join our range of loved and trusted brands like kids’ favourite Mini Babybel and popular sandwich filler Leerdammer.”

Grana Padano ‘Riserva’ (over 20 months) The most mature of the vintages, Riserva is aged for at least 20 months. This aged cheese is aimed at the most savvy food connoisseurs who are looking for only the best in quality and taste.

Grana Padano Riserva has a grainy texture with a clear flaky structure and is a dark strawyellow colour. The aroma is of butter, hay, nuts and dried fruit. It has a delicate and fragrant, yet distinctive taste. Either grated or used as part of recipes, Grana Padano Riserva also works well when served as part of a decadent cheese board with nuts, fruits and chutneys.

Only the wheels that meet the highest standards are designated Riserva after being individually tested by technicians from the Consortium of Grana Padano Cheese. Experts test them for the second time once they are 20 months old to ensure that they meet appropriate requirements, and only those that do are marked with the Riserva fire-brand.

Wine suggestion: Due to its distinct flavour, Grana Padano Riserva should be enjoyed with a soft red, intense, tannic wine which has a moderate to high alcohol content and has a medium to long finish which balances the cheese. It also makes a great end to a meal when paired with sweet dessert wines (like ‘passito) to balance the strong, yet never overpowering, taste of the cheese.

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ovens

Pizza

perfect The style and nature of your pizza oven reflects everything from the type of pizza you serve to your customers and the size and layout of your premises. From the innovative models that challenge convention to the more classically-designed options, there are key features and benefits to analyse to help ensure your pizza is perfect.

Inside the ingenious Su&Giu (“up and down�) oven.

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ovens Italian innovation The right oven is one that a chef can always count on, assert Marana Forni (www.maranaforni.it) - one that does not require special maintenance, but that still ensures fast, efficient production, and without detracting from the quality of the final product.

It also needs to be made from the best raw materials and offer unique features such as built-in material refraction, thermal insulation, a self-supporting structure, a special closure of the opening to retain the heat, as well as the ability to cope with the regulations associated with the production of exhaust fumes.

This Italy-based oven designer and manufacturer have supplied outlets in the UK such as Il Mascalzone (Edgware, London), Soprano (Newcastle) and On the Square (Chelmsford). They specialise in rotary ovens for pizza and food, rotary kilns (their famed ‘up and down’ design for pizza and other types of food), static ovens for pizza and food, as well as designing bespoke ovens for pizza and food applications.

The company was founded at the end of 1980s with the aim of creating a wood-fired oven that could cook pizza automatically, but still keep the high quality of the final product. Years of studies, tests and research found that it was the lifting up of the cooking surface that could help achieve this aim, and in 1992 its revolutionary Su&Giu rotating oven was created (something that has since gone on to challenge pizza baking thinking in Italy and all over the world, observe the company).

Su&Giu is made in three different models – the 110, 130, 150. The Su&Giu wood-burning rotating oven’s fire is close to the baking surface, separated by a grid dividing the combustion area from the baking one. The wood is put into the oven through an opening placed next to the opening for pizzas so that the baking surface itself does not get dirty.

The baking board of the wood-burning rotating Su&Giu oven always keep the right temperature, thanks to its up and down movements (the rotating plate lifts up and stays by the

oven cupola - where the heat is higher - absorbing the necessary heating to warm itself up). The action of the board lifting also allows baking at middle heights inside the oven using the ideal temperature for optimal baking of the pizzas, say Marana Forni.

In line with the company's production ambitions, all of their ovens have been designed to be innovative ovens, prefabricated, quick and easy to install (in 24 hours) with programmable, computerised consoles offering digital displays showing time, temperature and job functions, as well as good vision of the pizzas inside.

Their Tuttotondo 85 and 95 ovens, for example, in the rotating and rotating models and up and down format can be fuelled by wood, gas, or combined. The Tuttotondo variant is able to obtain high productivity in relation to its small size (the small size and weight means that they are significantly less challenging to use than other models, even allowing the use of Tuttotondo on moving vehicles, report Marana Forni). This particular model of oven has been designed to cook gluten-free pizza, offer support to existing ovens that may already be in use on the premises, or assist an outlet serving smaller pizzas of reduced dimensions, as well as enable restaurants who might not specialise in pizza to be able to add a pizza option to their menu.

Marana ovens are fuelled by wood, gas, pellets or a combination of fuels, the choice depending on the power requirements of the customer related to different factors such as the structural constraints as well as the type of customer.

Three step process?

Although it’s often presumed that making the perfect pizza requires an Italian backdrop and a skilled pizza chef, Linda Lewis Kitchens - the sole UK distributor of world-renowned Italian Cuppone pizza ovens – says that it is out to prove that the perfect pizza is a simple three steps away for any pizzeria, restaurant or bakery that’s keen to deliver the ultimate in authentic Italian, quality cooking.

Founded in 1963 by the three Cuppone brothers in Treviso, Italy, the Cuppone brand has grown to become one of the most well-known names in pizza making throughout the world.

Celebrating 50 years of creating the finest stone-baked pizzas this year, today Cuppone use the latest modern technology and half a century’s experience to make the art of quality pizza making pure simplicity for both gourmet restaurants and smaller food eateries.

The Linda Lewis Kitchens’ range of Cuppone pizza equipment has been designed to bring simplicity to pizza making and features a combination of a dough mixer, pizza press and pizza oven, enabling perfect pizza to be effortlessly created every single time, claim the company. Purchased as a package, or individually, this selection of equipment can be tailored to suit the needs of a wide range of commercial kitchens.

“Unlike traditional woodburning stoves, Cuppone pizza equipment is neither expensive nor difficult to maintain, and is extremely energy efficient, offering an affordable alternative without sacrificing the flavour,” says Linda Lewis, founding partner and director of Linda Lewis Kitchens.

The Silea Cuppone dough mixer is available in two sizes.

Easy to use, say Linda Lewis Kitchens, mixing dough to a perfect consistency in just 20 minutes, they also offer an aesthetically stylish addition to any commercial kitchen. The Cuppone Pizza Press provides the next step in creating the perfect pizza – pressing the pizza dough mix into perfectly uniform pizza bases.

Cuppone says that it was the first to pioneer and patent the invention of the pizza press, and today the Cuppone Pizza Press is an invaluable resource for pizzerias and restaurants that need to produce a high volume of pizzas in a short space of time.

Available in five sizes ranging from 300mm – 500mm plates, the Cuppone Pizza Press enables any thickness to be set for the pizza base, and the layer of starch gel that finishes the pizza bases ensures a perfect texture and reduces cooking time in the oven.

Cuppone’s pizza ovens boast a stone base, and are the third and final step to capturing the true quality and taste of authentic Italian pizza, feel the company. At the same time, their comprehensive range is versatile enough to produce other menu items such as quality jacket potatoes, pasta dishes and chicken wings.

Their Giotto electric oven is the first ever with a revolving stone base, say Cuppone, helping to give Giotto pizzas their distinctively Italian consistency and flavour. Available in two sizes, this attractive-looking oven is ideal for a front of house position, and its advanced technology means it will cook pizzas in two to five minutes. It also offers autoprogramming for ease of service and with an hourly output of up to 200 pizzas, the Giotto should appeal to busy pizzerias.

Alternatively, for establishments seeking to bake more than just pizzas, Cuppone’s Tintoretto range of electric ovens is suitable for cooking baked potatoes, pies, scones, cakes and muffins, and is designed to house 600mm x 40mm baking trays. In addition, the corner-shaped Evolution range of Cuppone electric ovens are suitable for kitchens where space is at a premium. And for a stylish, frontof-house pizza oven that is just as versatile, Cuppone suggest that their Max oven is the perfect choice (the Max includes an electric deck available in eight different variations and offers high output with good consistency).

Linda Lewis Kitchens also offer a range of pizza ovens for smaller establishments looking to tap into the lucrative pizza market.

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ovens The Raffaelo and Tiziano pizza ovens from Cuppone are ideal for gastro pubs, cafés and fast food takeaways looking to introduce a time efficient and compact pizza oven that produces consistently quality results. A range of gas pizza ovens is also available from Cuppone, offering heavy-duty baking for a range of dishes to suit a wide variety of needs.

Q&A Linda Lewis (director, Linda Lewis Kitchens Ltd) What should restaurants and pizzerias consider when purchasing a new pizza oven?

It’s important for any business looking to invest in a new pizza oven to take account of both the space in which the pizza oven will be located, the availability of gas and electric supply in the kitchen as well as the menu needs of the restaurant or pizzeria.

If you want a pizza oven that will be on show front of house for your customers, your choice will be different from the restaurant that has restricted space in the kitchen. Robustness and efficiency are also paramount. A less expensive oven may seem cheaper in the short term, but it could be a false economy when parts need frequent replacing.

What options are available to pizzerias and restaurants looking to buy a new pizza oven?

Many restaurants want the quality taste that comes from baking pizzas in a wood burning stove, but these are an increasingly difficult investment to justify given their capacity constraints of these ovens and the high fixed costs of maintaining an in-house pizza chef or training staff to use the oven effectively.

Many businesses are therefore opting to invest in an electric pizza oven with a stone base, giving the same authentic flavour as the original wood burning stove but which are easy to use, and boasting much faster cooking times and higher capacity to cope with busy order periods.

These ovens are available in a range of models to suit different needs, such as baking capacity and different aesthetics and shapes to suit a whole range of spaces, such as corner options, which are very useful when space is at a premium, as well as gas oven alternatives. A pizza oven should always be purchased from a reputable manufacturer offering a quality service guarantee.

Are there any features that you would advise a new pizza oven should include?

Some ovens come with variable speed options for different cooking needs, and many models include digital control panel and automatic programming, and crumb trays for ease of clean up. The best pizza oven for any restaurant really depends on their specific needs, but I would say that versatility is usually key when making a choice, as many businesses will want to take advantage of the opportunity to use the oven for cooking more than just pizzas. For example, baked potatoes and pasta dishes can be deliciously cooked in many pizza oven models as well as selected desserts, so I would say make sure any pizza oven you invest in has the capability to make you money in as many ways as possible!

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New launches Valera has launched a new range of Advance combi ovens from Fagor. The Advance generation of ovens is one of the largest on the market, say Valera, and comes in five different sizes and three different levels of performance Advance Concept, Advance and Advance Plus.

Advance Concept ovens are the basic answer for any professional who is looking for a simple, economic and robust oven with power. The Advance ovens are an ideal option for those professionals who need an affordable oven, with advanced features, guaranteeing perfect cooking results, safety and efficiency, advise Valera, whereas the Advance Plus ovens are made for professionals who do not want to give up any functionality.

Independent and separated from the cooking chamber, the powerful steam generator of Advance ovens secures a continuous supply of fresh steam at all times, for perfect quality cooking and helping to improve the juiciness of all food. The system also guarantees a continued renewal of the water every 24 hours of cooking, maintaining high quality and guaranteeing hygiene inside the chamber at all times. The new generation Advance has an 8 inch touch-screen TFT, which is intuitive and very easy to use, say Valera, and that includes

Part of Valera’s new Fagor Advance combi-oven range. automatic programs such as Fagor Easy and Fagor Cooking.

Fagor Cooking is an automatic cooking program that helps to make the day-to-day easier and more productive, while Fagor Easy is a manual cooking program with four cooking cycles Convection, Steam, Mixed and Regeneration.

Fagor Multi-Tray System monitors and controls the temperature and time of each tray independently in order to cook different types of dishes at the same time, and Fagor USB allows for easy uploading and downloading of recipes and the documentation of the HACCP data to guarantee the maximum standards of food safety.

Another feature is Combi Clean - the automatic cleaning system of the cooking chamber, ensuring the maximum levels of hygiene. It has five washing programmes which adapt to the needs of each professional, and if the cleaning process is unexpectedly interrupted, a safety automatic cleaning program is activated to ensure complete food safety.

Katerbay’s latest Mazzoni deck oven.

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ovens

Selecting the right pizza oven Steve Morris, sales director at Jestic Foodservice Equipment, takes time out to discuss the issues that matter when it comes to choosing the right oven for an outlet.

Pizza type Essentially, there are three types of oven – conveyor, deck and stone hearth and your choice of which to go for is going to depend on a number of different factors.

For the most common type of takeaway pizza, such as those produced by the major high street chains, the best option is likely to be a conveyor oven, but be careful, they are not all the same. The key word here is ‘impingement’. An impingement type oven contains baffles which direct the air down into the product causing it to penetrate the dough more effectively and this means it cooks quicker and more evenly right across the belt.

Those conveyor ovens without impingement have what is described as ‘turbulent’ air which is not directed at the food and the result is a slower and more uneven bake. By and large conveyor ovens are ‘idiot-proof’, and once set up will produce pizzas of a consistently high quality. Outputs range from around 30 pizzas an hour up to around 500. From an operational perspective this type of oven is very flexible because they are very ‘hands off’ meaning that during quieter periods it is possible to have one member of staff making the pizza, cooking it and serving customers. On the down side you would struggle to get a good stone baked pizza out of a conveyor oven. You might be able to get 80% of the quality of a wood or deck oven, but you don’t get exactly the same result as a stone hearth.

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If you are looking to create an authentic stone baked pizza then the options are a deck or wood oven. The high temperatures produced by these types of oven make them ideal for stone baked pizzas as direct contact with the stone produces the ‘oven spring’ synonymous with authentic stone baked pizza and a very fast bake time of around two to four minutes depending on the style of pizza and the temperature of the oven.

The hearth The key here is heat retention.

With a deck oven the deck is likely to be anywhere between 1/2”- 1 1/2” thick and this means that the heat can come out of them quite quickly to the point where you start off service cooking six minute pizzas and by the end of the evening this has increased to 12 or 15 minutes because the oven can’t recover in time.

This might be acceptable for a small or medium sized restaurant where speed is not of an essence, but clearly not for an outlet wanting to produce a large volume of authentic stone baked pizzas to takeaway.

However, with a stone hearth unit, you are going to get about a tonne of stone, up to 6” thick, which is able to retain its heat all night long and turn out three minute pizzas from start to finish.

Fuel Essentially you have three choices – electricity, gas, or wood. For a deck oven we

would normally recommend electricity because it gives a more consistent bake and I will explain why.

A gas deck oven works by heating the hearth and diverting the exhaust from the burner through flues that go up to the roof of the chamber to provide the top heat. However, if the thermostat kicks in and cuts off the burners then there is no top heat and this results in an uneven bake.

An electric unit will have both top and bottom heater elements that provide an even heat. Indeed on some units, such as the Bakers Pride ovens that we supply, these elements can be adjusted. Gas is cheaper to run, however we are seeing a lot of users switching to electric for its other benefits – less complex ventilation is required because the only thing you need to dispose of is heat as opposed to gases and obviously no gas safety interlock is required.

The other fuel option is wood. Interestingly, 10 years ago around 90% of the WoodStone ovens we sold were wood-fired and 10% gas, but now those figures are in reverse. Although most artisan pizza makers would claim that the dry heat produced by wood is superior to the slightly wetter heat produced by gas taste tests carried out in our demonstration kitchen suggest that there is little to choose between the two. And although it adds flavour, wood does have its drawbacks. Storage is going to be an issue, it costs more

than gas, transporting wood brings health and safety concerns and there is also the concern of bringing contaminants into the kitchen.

Extraction/ventilation An electric oven is the least complex of the three options.

The only consideration here is venting for heat in order to ensure a comfortable working environment for staff. As mentioned previously a gas powered oven will require more complex ventilation that allows for extraction of heat, any potentially dangerous combustion gases and a gas interlock system. This will be more expensive to install initially and will require regular maintenance/checking. And wood is not much better! Firstly it creates creosote when burned and so you must have a suitable double skinned, fire rated flue that exhausts above window level and is powered by a fan.

This might mean a ten storey flue and that is probably going to make the cost prohibitive!

And of course the flue must be regularly swept.

There are many reasons why it may not be possible to have a wood or gas fired unit – perhaps the cost of extraction is too much or, as is the case in some June 2013

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ovens hearth unit looks intimidating it is probably the next easiest to operate - it gives off a very consistent heat so cook times are very accurate. The deck oven is probably the hardest as the temperature is less consistent and cook times may vary. Of course both the deck and stone hearth units need to be watched!

Price In most cases, the cheapest option would be a deck oven.

An entry level Bakers Pride unit costs about £1,500, for instance.

Our most popular deck oven the Bakers Pride EP228 deck oven, which will cook 8 x 14” pizzas at a time - is £5,500. Top of our shop would be a WoodStone at around £15,000 (wood fired) or £19,500 (gas fired).

A WoodStone oven in use at Zizzi’s. airports and shopping centres, gas simply isn’t allowed. In situations like these we would recommend a suitable electrically powered deck oven alternative. This does of course mean sacrificing the open flame that is so popular in theatrestyle restaurants.

Energy efficiency/running costs This depends a lot on what you are cooking. Some customers might look at the size and output of one of our WoodStone ovens and think that it is not that efficient, however the reality is that it’s heat retention is so good that once it’s up to temperature it is incredibly efficient.

For example, the burners are rated at 105,000 btu, and you would generally run the oven at 2/3 capacity. Now compare this to a similar sized deck oven. This would operate at around 120,000 btus but you would need two of them to produce the same output in terms of pizzas per hour (in fact, we have found that a WoodStone unit uses little more power than a domestic boiler).

Many modern conveyor ovens incorporate energy saving features. Our Middleby Marshall ‘Wow’ units, for

www.papa.org.uk

example, have a three stage standby. The first stage turns down the fans, which slows the heat circulating, the second stage cuts the burners to a much lower setting and holds the temperature 50 degrees below the set point, and the third stage switches the unit off completely.

Ongoing costs A conveyor oven is potentially the most expensive to own as, unlike the other ovens, it has numerous moving parts.

However, whatever unit is chosen, the operator/owner will

Size The easiest way to do this is to work out your busiest period of the week and purchase an oven that can handle that volume. If a double stacked oven (whether deck or conveyor) is needed to handle that volume then so be it, don’t forget you can turn just one oven on if you are quiet at the beginning of the week and only fire the second deck up when it’s really needed.

Sometimes buying two smaller ovens can be better than buying one massive one, not just for the operational advantages, but also in the event of a breakdown because if this happens you are still left with one working oven.

Operation A conveyor oven is the easiest to operate – simply place a pizza on the belt and six minutes later it comes out of the other end. Although a stone 35

reduce the risk of breakdown and potential lost revenue by having the unit regularly serviced. Reliability is especially important in a pizza restaurant as the oven is often the only piece of equipment, unlike a restaurant where you have got dozens of other pieces of equipment.

Rough guide For the average high street takeaway we would recommend starting with a small 18” conveyor oven. If things go well and it gets busier you can double stack or switch to a medium sized deck oven.

For an average restaurant with associated takeaway we would recommend a deck oven.

Some restaurants do have conveyor ovens but it’s not considered the done thing! Or they could opt for a small, wood-fired for added theatre.

It’s important to remember that the biggest unit is not always the best. It might be better to have a double or triple stacked unit - this is certainly true if space is an issue.

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ovens Speed The Mazzoni CS6262G gas pizza oven, newly available from Katerbay (www.katerbay.co.uk), promises a quick turnaround of 12” pizzas, making it ideal for pubs, restaurants and QSRs, suggest the supplier. Housing a 620mm X 620mm (24.4” X 24.4”) deck, the stainless steel CS6262G can bake up to four 12” pizzas at once, and can also handle many other goods caterers may wish to bake in double quick time such as garlic bread and naans.

With dimensions of just 1000mm(w) x 1060mm(d) x 560mm(h), the unit is compact yet powerful and can just be connected up and used. Simple to control, each deck has two thermostat controls (upper and lower part of each chamber), and it retails for £1399. There’s fire brick bake deck and is available in natural gas or LPG formats with the latter making it ideal for mobile catering operations, suggest Katerbay.

Rational’s (www.rationalUK.com) SelfCookingCenter whitefficiency combi oven is ideal for baking pizzas at speed with up to 100 pizzas baked in just eight minutes, claim the company. The SelfCookingCenter whitefficiency cleans itself as well – fully automatically and only when it needs to. Meanwhile, Rational’s new HiDensityControl feature allows operators to maximise output, since they can load up to 30% more food into the same size cooking cabinet, reduce energy consumption by up to 20% and cut production time by up to 30%, compared previous models, claim the company.

HiDensityControl uses patented dynamic air mixing technology which precisely controls the speed of the unit’s fan to channel the heat and humidity to exactly where it is needed, depending on the state of the product being cooked.

HiDensityControl is supported by a new, highly efficient dehumidification process, as well as the powerful new steam control feature which helps guarantee maximum steam saturation in order to deliver outstanding cooking quality.

The SelfCookingCenter’s special ‘pizza setting’ has been

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designed to create the perfect cooking climate for pizza, at the touch of a button, and the unit’s intelligent Efficient LevelControl technology means it will automatically adapt the programme for fresh or frozen pizza, and for any interruptions to the cooking process. In turn, this means that all staff have to do is load up the unit and push the button, freeing them to get on with other tasks.

The speed of cooking, combined with the SelfCookingCenter's ease of use, makes it the ideal solution for all bakers and retailers selling freshly cooked pizza, feel Rational, and to make things even easier the company has specially designed non-stick pizza dishes to hold pizzas up to 280mm (eleven inches) in diameter. These ensure the pizzas have crispy bases, as well as moist toppings (alternatively, there are grill and pizza trays for non-standard shaped pizzas).

The SelfCookingCenter automatically lets staff know when to run the cleaning programme and at that point, the operator simply places the new

Italforni ‘Bull’ ovens.

biodegradable tablets ('care tabs') into the unit's drawer (just like the ones found on a domestic dishwasher), puts detergent tablets into the basket in the cooking cabinet, and pushes the button - the Rational then does the rest, leaving the SelfCookingCenter hygienically clean.

In particular, Rational’s introduction of its new CareControl system makes pizza production even easier as no manual cleaning is required.

CareControl does away with all the limescale problems that often plague combi-ovens, point out Rational, as special scaledissolving ingredients contained in the care tabs prevent scale building up in the first place. This guarantees maximum operational reliability at all times without the need for expensive water softeners, or time-consuming descaling. Also, as there's no need for a water filter, a lot of space is saved in the kitchen area so there is more room to develop interesting toppings.

To arrange to visit a free SelfCookingCenter® whitefficiency® ‘Rational CookingLive’ seminar, contact your dealer, or freephone Rational UK on 0800 389 2944 (for information about Club Rational, including recipes and combi cooking tips, visit www.clubrational.com/gb).

Although pizzas have become a very popular menu choice, not every food business has the space, or the budget, to install specialist wood- or gas-fired pizza ovens. However, Sirman’s electric pizza ovens, available from Foodservice Equipment Marketing (FEM, www.fem.co.uk), have been designed to mimic the conditions of traditional pizza

ovens, but at a fraction of the cost, bringing the possibility of serving authentic tasting pizzas within reach of smaller outlets and takeaways, feel FEM. Their Stromboli, Vulcano and Vesuvio models have power ratings from 1.6 to 6kW. The Stomboli and Vesuvio have stone baked decks while the Vulcano has a refractory brick deck. The Stromboli 2 has two stacked ovens, and with a footprint of only 580 x 490mm it can cook four pizzas at a time while not taking up too much space, making it suitable perfect for cafés, pubs and restaurants looking to add pizza to their menu.

For those who regularly serve pizza, the two-door Vulcano is especially suitable, advise FEM, as it can cook up to eight 9 inch pizzas simultaneously. The top of the range Vesuvio, which can cook four pizzas, has two thermostats – one for the baking deck and one for the chamber.

This gives the user total control over the cooking process, ensuring crisp bases and juicy toppings. Interior lighting and the Vesuvio’s glass door allows monitoring while cooking– a useful feature when trying new recipes.

Chefsrange (www.chefsrange.uk) offer a range of pizza ovens catering for all segments of the market – their Italforni ‘Bull’ oven being the top of the range and designed for operators who want the oven on view to create a theatre atmosphere. They also supply a standard range of gas and electric deck ovens, as well as conveyor ovens, and are unique in being the only manufacturer to supply a conveyor oven with a refractory brick ‘belt’ to create genuine ‘thin n crispy’ Italian-stle pizza, claim the company.

“Due to gas regulations, we are seeing a trend to customers switching to electric ovens, as these tend to be cheaper to install and maintain,” says Chefsrange’s Tim Charlton.

“Operators need to ascertain the usage of the oven. Is it on view to the customer? What size and how many pizzas per hour does the customer intend to supply? How quick will the oven recover its temperature? Does the

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BLUE SEAL PIZZA SOLUTIONS 83O/DS-M ELECTRIC PIZZA OVEN

Requirement: 8.8 KW 230V Single Phase Supply Net Weight: 158KG

Controls Analogue temperature gauge ● Top element control ● Base element control ● Neon indicators ● On/Off switch ●

Dimensions: Internal: 630mm W x 630mm D x 150mm H Per Deck External: 950mm W x 950mm D x 730mm H

Features: ●

Up to 4 twelve inch pizza’s capacity per deck ● Temperature adjustment through electromechanical thermostats

●

Independent control for ceiling and base elements ● Stainless steel front and door ● Max baking temperature 400 C

●

Temperature display through analogical pyrometer ● Baking Chamber in aluminated plate ● External chimney

●

Stainless steel ergonomic handle ● Baking surface, refractory stone ● Door glass made of pyroceram

●

Internal lighting with halogen lamp ● Insulation made of eco-compatible fibro ceramic and needle rock wool

●

Safety thermostat with manual resetting ● All models can be optionally equipped with open stand

Blue Seal Limited Unit 67, Gravelly Industrial Park, Gravelly Park, Birmingham B24 8TQ T: 0121 327 5575 wwwbluesealequipment.co.uk Registered Company No. 3437267

No other oven

has looked this good!

We supply a large range of Italian made pizza ovens - gas and electric deck ovens, rotating ovens, conveyor ovens - including the unique Italforni conveyor oven fitted with a refractory stone belt..

In addition we also supply a large range of spiral mixers, refrigerated pizza counters, pizza presses,

For further information please phone: 01455 559969 or email: sales@chefsrange.co.uk

www.chefsrange.co.uk www.papa.org.uk

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ovens oven have a standby mode, so helping out with energy costs. Are manual or electronic controls required? These give a higher accuracy of control of the oven temperature.

“In some cases conveyor ovens may be more practical, but they tend to have high running costs where as a rotating deck oven will give higher output than a traditional deck oven with the loading quickness of a conveyor oven, but in a smaller footprint and reduced energy costs.”

British made “Pizza is an established favourite in almost every catering outlet, but did you know that the majority of deck ovens sold here

in the UK are imported? Ours, by contrast, are manufactured here in the UK, which means that they benefit from first class delivery times, prompt after sales support and the ready availability of spare parts,” says Nick McDonald, marketing director of Lincat Ltd. Lincat pizza ovens can bake authentic pizzas whether deep pan, thin crust, fresh dough, part baked or frozen, and also be used for much more besides such as a variety of breads (ciabatta and naan), as well as foods such as lasagne, jacket potatoes, pies pasties and pastries.

“Offering a top temperature of 480oC, Lincat's premium pizza ovens are equipped with a viewing window, internal

Lincat’s freestanding, refrigerated pizza station is designed to take 5x1/6 and 5x1/3 gastronorm dishes and its upright, heated merchandisers with rotating racks offers a tempting display of the finished product. illumination and an external temperature gauge which allow easy monitoring of the cooking process,” explains Nick McDonald.

“Built to highest specification, they are ideal for all catering establishments. There are six models to choose from, ranging in capacity from the PO425 which can cook 4 x 10” pizzas at a time, to the twin-deck PO630-2 which can accommodate 12 x 12” pizzas.

Firebrick bases ensure the crisp, even cooking of pizza bases.”

Lincat also offers four standard pizza ovens. The PO69X can accommodate six 9” pizzas or two 14” pizzas on its firebrick base, whereas the PO49X pizza oven will cook 4 x 9” or 2 x 12” pizzas at a time and the twin deck PO89X offers double this capacity. For smaller establishments the LPO model has the capacity to cook either 2 x 9”, 4 x 7” or 1 x 14” pizzas.

Wood-fired oven advice from the Bushman The ‘bushman’ - Jay Emery of Dingley Dell Enterprises Ltd (www.dingley-dell.com) started making wood fired ovens over 30 years ago, digging holes in African termite mounds and making mud domes next to childhood bush camps! His company’s Bushman Wood Fired Ovens encapsulate this early passion of creativity for making things with the excitement of harnessing real wood fire and a love for good, home cooked food.

He has personally hand-built over 600 wood fired ovens for customers in the most demanding of climates and conditions from commercial kitchens in a busy London restaurant to an Artisan Bakery baking bread, twenty-four-seven, to mobile ovens that need to withstand the rigours of being bounced daily on the roads from market to market (the mobile Bushman Wood Fired Oven having become a popular choice for many mobile caterers in the UK).

Dingley Dell’s commercial wood-fired ovens have been designed to come to temperature very quickly, giving an even cooking temperature and have a good residual heat. They come in three sizes, and can be used in a variety of circumstances from busy take-away venues to fine dining.

They can be used as they are, or built in to an insulated housing of your own design to give enhanced performance. So far, their ovens have been installed in restaurants, pub gardens, beach cafés, take-away venues and in mobile catering units and they have exported their ovens all over the world - to Japan, Russia, Malta, Norway, Ireland, America and France to name but a few. Recent installations include Wheels of Fire in Devon (a mobile trailer by Tudor Trailers), Packman Pizza (a mobile catering trailer by Butlers Trailers, Ireland) and Pizza Monkey in Bristol (a second, large commercial oven on a rotating table).

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Wood-fired ovens – now so popular with many pizza outlets - can be divided into the four types of ovens - clay or adobe ovens, brick ovens, steel ovens and modular ovens.

Before you embark on your wood fired oven adventure, however, there are a number of essential points you need to consider, feels Jay Emery.

“What will you use the oven for? What do you want the oven to look like? Rustic, brick or integrated into your outlet’s design? How big does your oven need to be? A crucial decision that will be decided by what you want to use the oven for, and what type of oven you decide upon,” he says.

“You do not necessarily need the largest oven on the market. A well-built, medium sized oven over 80cm, for example, with efficient heat retention will usually suffice all domestic cooking needs and can in any case cook up to 500 pizzas in a day.

“Do you have need of an insulated oven or not? The variety of food you can cook in a wood-fired oven is endless, but to cook some of these dishes to perfection you would need to consider an insulated oven (an insulated oven can hold the heat inside the cooking chamber for a long period of time, perfect for those slow cooking dishes).

“If you are just looking for a pizza oven, then you do not need to go crazy and insulate or build a big brick oven. An un-insulated modular oven will do the job perfectly well.

“The oven’s chimney must vent from the front of the oven in front of the oven chamber.

If the chimney is at the back of the oven, then you will get a draw through the oven and the heat will go straight out through the chimney.

If the chimney is in the centre of the dome, then the heat will simply flow up the chimney without storing any heat in the dome. In both cases the oven will take a long time to heat up

For an increasing number of outlets, only wood-fired will do, but they require careful consideration, warns Dingley Dell’s Jay Emery. and temperatures will plummet fast.

“The oven’s vault is the amount of space above the chimney vent space and this is where the heat is stored. The oven dome shape and the size of the vault are critical to the performance of the oven.

“I see so many ovens on the market with huge doorways and no vault. The vault is critical to the performance of the oven, if you do not have a vault, there is no place to ‘flash’ your pizza, and the oven will take a long time to heat up. Too much vault and the flame flowing over the dome of the oven will not grill your pizza, again resulting in long cooking times.

“The oven floor is also critical to the performance of the oven. If the floor is too thick, the oven will take a long time to heat up, if it is too thin, it will not store any heat but the key factor is the material the floor is made out of.

“Many people select fire bricks thinking that these are the ultimate floor of choice and if you were running a commercial bakery these are ideal, but a very thick fire brick floor means the oven takes a very long time to heat up. I recall so many discussions with people who have built their own brick ovens, used them a couple of times and due to the extremely long time it takes to heat the oven up, very rarely use the oven again!”

June 2013

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profile

Heritage and tradition in the 21st century Suncream Dairies (www.suncreamdairies.com) is a family-owned wholesale business successfully blending the rich heritage and tradition of Italian ice cream with 21st century manufacturing techniques to create great value, great tasting ice cream for the food and hospitality sector. Pizza Pasta & Italian Food magazine heard more about their heritage, products and manufacturing.

Family commitment The Italian heritage of the familyowned Suncream business is a key factor in the company’s successful development of traditional recipes and modern flavours.

The company’s roots date back to the 1930’s when Agostino Manfredi came to the UK from Italy to start an ice cream manufacturing and van business in Stoke on Trent. His son, Domenico, went on to develop Suncream Dairies, which was launched in 1967 on land adjoining the family home in Tamworth. The business was incorporated in 1976 and has since grown to become a significant producer of affordable ice-creams in a wide range of flavours.

Third generation Rebecca Manfredi took over the helm from her father, Domenico, in 1996, and as managing director is now responsible for a business with a £5m annual turnover and 30 employees, rising to 50 during peak summer production. Having originally worked for NatWest, then studied for an Open University degree in psychology before joining her father in the Suncream business, Rebecca Manfredi famously told her father in 1996 that she would “give it 12 months”, and has been there ever since!

Suncream moved into bespoke new premises on the Tame Valley Industrial Estate in Tamworth in

2009, and is accredited by the industry’s food safety and quality standard, the BRC (British Retail Consortium) Grade A. Quality, service, heritage and innovation are their four cornerstones, say the company, its mission being to produce a quality range of ‘affordable’ products for the wholesale foodservice sector, offer the highest possible levels of customer service, and to combine the valuable and rich heritage of the family’s Italian background and product knowledge with a continuing investment in state of the art equipment, manufacturing techniques and product development.

Products Suncream’s range of quality ice creams for the foodservice sector are based on original secret family recipes which, over three generations, have been improved and adapted to meet the demands of today’s consumers, say the company, with managing director, Rebecca Manfredi, personally overseeing every stage and development of the production process (all Suncream products are free from artificial colours and hydrogenated fats).

Some of their closely-guarded recipes date back over 100 years, and their core business is their award-winning Summertime range which they describe as a “creamy, easy to scoop quality ice cream” for various catering applications.

An affordable blend with a luxury taste and no hydrogenated fats, the Summertime ice creams are available in seven flavours including the ever popular Vanilla, Chocolate, Strawberry and Raspberry Ripple, plus White Vanilla

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profile

and Choc Mint Ripple. This range is packaged to suit both wholesale trade and retail freezers, and is available in a good range of sizes including one, two and four litre tubs, a 10 litre container with easyhandle handles and 105ml cups (other tub sizes can be manufactured to order).

Their Mellow Gold range is an all-time favourite, say the company, its ever popular recipe has been developed into an extensive range of flavours, including Rich Chocolate and Raspberry Ripple.

The use of only premium ingredients, and the lower overrun (air) incorporated into the product ensures an extremely high quality flavour, texture and appeal that is a step ‘up’ from the Summertime range, but still great value (Mellow Gold is available in four litre tubs).

Their Cornish Gold Dairy Vanilla is an ICA (Ice Cream Alliance) Silver Medal winner and top of the range, full dairy premium ice cream with an unrivalled rich and creamy texture and an indulgent buttery taste, say Suncream. Made to a closely guarded family recipe, it uses pure butter to produce a truly luxurious quality ice cream at an affordable price (their Cornish Gold Dairy Vanilla is available in four litre tubs).

Additional products include diabetic, fat-free ice cream, in Vanilla, which is also an ICA Silver Medal winner in the healthy eating class (this product is suitable for diabetics and those on a fat free or controlled diet). These products come in two litre packs sizes and, typical of the Suncream flexibility, the company says that it is happy to co–pack, even on smaller runs.

There is also Suncream Sorbet, designed for the cost sector, but that includes a Champagne variety, made from real Marque de Champagne (other flavours include Lemon and Orange and they are

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offered in two litre packs).

Suncream Mousses in Vanilla, Chocolate and Raspberry Ripple, are also a cost sector favourite, and come in a larger than average 105ml cup, offering a generous portion at great value. To complete their range, Suncream also offers a range of Choc Ices, Vanilla Briquettes and Ice Cream Rolls.

Latest launch 2013 has seen Suncream launch their Gelato Gold range with a more luxury feel in black ‘Napoli’ style scooping tubs. Made to a traditional recipe, this new range is offered in nine tempting flavours (Madagascan Vanilla, Strawberries and Cream, Chocolate Chunk, Toffee Apple Crumble, Rum Raisin, After Dinner Mint, Forest Fruits Berry Heaven, Cappuccino Amaretto Biscuit and Coconut Cream) with a choice of ripple sauces and inclusions.

Packaged in smart-looking black and gold livery, the five litre scooping trays are designed to fit Napoli scooping freezer cabinets, with sales able to be promoted via an accompanying range of marketing materials. Designed to help operators make the most of their business, these include branded window stickers, menu boards, outdoor signs, wipeable menu cards.

The Gelato Gold Napoli tubs are gloss black and have a luxurious look, helping to make the range of ice cream colours eyecatching. Innovative and easy clean lids can be used to seal the tub at the end of the day to protect the product overnight.

“This is the first new range we have brought to market in the last five years and we are so excited about,” says Rebecca Manfredi.“We believe we’ve produced quite simply the best possible taste and quality for this price, enabling our customers to make the most of their ice cream business.”

The ability to respond quickly

to customer demand is another characteristic of this family-owned business. “We don’t let you down when the sun comes out,” adds Rebecca Manfredi. “As a relatively small company we can react quickly to the unpredictable British summer – putting on extra shifts and production lines to meet increased demand, often with just 24 hours’ notice.”

The company has grown significantly in recent years and is now in the enviable position, feels Rebecca Manfredi, of being large enough to cope and small enough to care with ongoing investment, product innovation and the strength of the company’s Italian heritage likely to be the key ingredients for a successful future.

Experienced staff Paul Stroud is the production manager and oversees production to ensure Suncream meets all quality standards and that production is maintained within the BRC framework. He too understands when the weather is hot, the pressure is on, and has now been with Suncream for more than 10 years.

Dave Ebdon, Suncream’s warehouse manager Dave is in charge of all outside space, cold storage and warehousing, has worked at Suncream for 13 years and is in charge of the very accurate picking operation.

Quality manager, Sugra Kapadia, is responsible for retaining BRC accreditation and quality control and has been at Suncream for eight years and has a BSc in Micro Biology and a further degree in computer programming.

Sales and account management is handled by Ian White, Suncream’s national accounts manager, and is responsible for selling into key national accounts alongside Rebecca Manfredi.

Sarah Thirlby, Rebecca Manfredi’s sister, is the ice cream company’s quality director and oversees the quality department and new product development.

She studied at the Tante Marie Cookery School and has a long track record in technical expertise and culinary excellence. She is also currently studying Patisserie at Nottingham University.

Jo Wood, the company’s office manager has worked with Rebecca Manfredi for 20 years and oversees day to day operations and hands on delivery of service, liaising with customers and on a day to day basis ensuring that their needs are met.

Investment Recently, the company has invested around £40,000 in a new state of the art food testing laboratory and development kitchen. This new laboratory increases testing capacity and will allow for future expansion of the business, report the firm, who point out that it is essential that they meet and exceed regulatory testing criteria through the production day, to ensure full hygiene and compliance and batch traceability.

Development of the new lab has also enabled Suncream to create a new product development facility in order to create and test new ice cream recipes.

“We know that in order to grow our business we need to invest in more on-site testing capacity and we also need the capability to develop new products,” says Rebecca Manfredi.“We have reconfigured part of our admin block to allow for this development and we are delighted with the results.

We’re now hoping that summer 2013 will be sunny and hot so that our new facilities will get maximum use!”

The new laboratory and development kitchen at Suncream Dairies.

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Il Tempo London can always be relied upon as a source of new food and beverage concepts, such as the coffee and wine aperitivo bar, Il Tempo.

When did you start?

Il Tempo is the first Italian aperitivo bar of its kind in London, which opened in early October 2012, having set out to bring the real aperitivo tradition to the capital.

Whose idea was it?

After years of observing the social appetite of Londoners, former marketing executive, Stefano Patrone, spent eighteen months developing his vision to bring a piece of the desirable Italian lifestyle to a city which loves to have a good time.

What was the vision?

“In Italy, the aperitivo tradition is enormous and massively successful. You don’t have to order dishes, as you can graze from the aperitivo open table and pick and choose what you like,” explains Stefano Patrone.

“The aperitivo is a lot about the north Italian way of enjoying life – quality, good company, style. Our concept is about offering the best of both worlds – quality and speed. Il Tempo (Italian for time) is all about taking the time to enjoy the good things and we believe that great food, drink and company are key to living and feeling well.”

How was the menu was chosen?

Open from the early morning as an Italian coffee bar, Il Tempo serves traditional espresso, coffee and hot drinks, such as the signature and decadent Turin hot chocolate. The breakfast bites include oven baked croissants, fresh fruit and muesli and traditional Italian pastries.

Lunch is quick and light and can be enjoyed in or taken away – the made-to-order sandwiches with ingredients such as

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mozarella di buffala, prosciutto di Parma, sun dried tomatoes, artisan walnut bread. Il Tempo’s chef trained in Michelin star restaurants in Italy and is responsible for Il Tempo’s lunch as well as the Aperitivo daily.

Come the evening, Il Tempo transforms into a chic after work drinks destination, specialising in Italian tipples, aperitifs and rare regional wines.

Where do you source things from?

Specialist Italian food suppliers such as Food House or Guidetti Fine Foods. The coffee is from Kimbo, “the coffee of Naples”.The wine is carefully selected by an accredited Italian Sommelier. Il Tempo works with Enotria Wine Cellars to source the wine and ensure the wine offering is seasonal and different to what is on offer in the mass distribution chains.

Future plans?

The recently introduced Mercato di Il Tempo offers a small and fine selection of deli products to buy.

Recently, the focus has been on truffles with the selection including white truffle olive oil, cooking salt with truffles, honey with truffle and black marinated truffles. Customers can also purchase their home-made fresh pasta by the weight to cook at home.

Typical customers?

Locals and local office workers/business people form the majority of the customer base. Theatre and opera goers who love the fact they can have a satisfying but noncommitment bite and drink before or after the performance.

Il Tempo says that it regularly sees some rather impressive theatre and opera staff enjoy its delights. Italians living in London also come in flocks to enjoy the real aperitivo in true Italian style.

How did you secure the location?

Il Tempo won a competitive pitch for the location. Key to that was the business plan and the fact that the concept fitted in perfectly with the nature of the

area which is establishing itself as a food experiential and gourmet corner of London, they point out.

Competition?

A café and wine bar, called Notes, around the corner, during the day as their opening hours are not as long as Il Tempo’s.

Recently, there has also been a surge in restaurants in London offering an aperitivo – usually their interpretation is centred around offering aperitivo drinks and cocktails, rather than the aperitivo open table of gourmet bites and nibbles, as originally established in the north of Italy.

However, in terms of consumer perceptions, these are our main competitors and so are some of the tapas bars in the area too.

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new products

Energy-saving XLT AVI Capture Hood System proves popular XLT ovens and AVI Capture hoods are exclusively imported and distributed by Whites Foodservice Equipment Ltd with the popular XLT AVI Capture Hood System gaining more interest due to the energy and environmental savings it offers.

Suspended from the ceiling, ovens can be freely moved in and out from underneath for cleaning. Stainless panels fit from above the hood and down to the ovens, encapsulating the whole installation. They can be further enhanced

by powder coating to the client’s needs (cool front doors to the oven front are optional extras).

By capturing all the heat with this system, a large overhead extraction canopy traditionally linked to large ductwork and fans is no longer needed. The hood requires around 50% less air extraction, in turn meaning smaller ducting, less powerful fans and a corresponding saving to the return air (call 01527 585185, or visit www.whites-foodequip.co.uk).

RescueSpecs - courtesy reading glasses and display stand Opticaid UK – an optical specialist with over 24 years’ experience - have just launched a new product called RescueSpecs for the restaurant industry.

RescueSpecs are a set of three courtesy reading glasses (in three convenient reading strengths) with a quality compact display stand and are ideal for customers who have forgotten their reading glasses or are struggling with the small print – perhaps on a menu, or the bill.

They have quality aspheric lightweight shaped lenses, durable sprung hinges and come in an attractive unisex style. They will not harm your eyes, but are a simple magnification aid (reading

small print can often become a problem from the age of 40).

Opticaid are currently offering readers the chance to buy a RescueSpecs package for £24.99 and receive a second package at half price (call freephone 0800 169 3760 or visit www. rescuespecs.com).

Get the right insurance for your delivery riders MCE Insurance say there is still a large number of retailers delivering fast food without the correct levels of cover for their fleet of delivery bikes and riders.

Such operators risk hefty fines and motoring convictions by only adding ‘business use’ to policies.

MCE can tailor each policy to specific needs and offer an ‘any rider’ policy for delivery bikes, meaning that anyone can deliver fast food on your business’s vehicles without the type of restraints experienced elsewhere (age, driving history or residency for example). Included in any of

their quotes, say MCE (title sponsors of the MCE Insurance British Superbike Series) is free RAC breakdown cover.

Their insurance currently also includes a 10% deposit, any age/any rider policies and fleet insurance as well as single rider policies (customers include Papa John’s and Firezza). Call 0844 338 68 09, or visit www.mceinsurance.com.

Spread the cost of delivery bike insurance with MCE MCE Insurance offers specialist delivery bike insurance with a recession-busting low 10% initial deposit. This, coupled with the monthly payment plan, means businesses don’t have to shell out all in one go for their insurance.

“With the recent changes in the industry and country as a whole, costs have been rising and it just wasn’t economically viable for me to pay upfront to insure my fleet of delivery bikes anymore,” says Javad Siddiq, an area manager of Papa John’s Pizza.

“MCE offered me great finance

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options so I can pay monthly for all my bikes which makes things much more manageable and cost efficient. I’ve moved nearly all my bikes to MCE Insurance over the last year and have been very happy with the service I have received. I would certainly recommend them to other fast food delivery companies.”

Call 0844 338 68 09, or visit www.mcebikes.com.

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Essential knowledge The Essential Olive Oil Knowledge for a Healthier Future Conference 2013 (18 and 19 June 2013, Gorton Monastery, Manchester) promises to be the first event of its particular type to take place in the UK in recognition of the increasing importance of olive oil in the minds of UK consumers and catering sector, as well as the need for more education about its very nature and properties.

Culinary education The event will bring together olive oil growers and producers, chefs and food service providers, as well as researchers and educators to discuss current practices and potential new innovations in producing and using consistently of high quality Italian olive oils – in a similar manner, in fact, as can be enjoyed by participants in, and visitors to, Italy’s famous annual Ercole Olivario competition.

Experts and scientists will make recommendations for new standards in the use of highquality olive oils for health benefits. World class chefs will impart treasured knowledge on the right usage, both sweet and savoury delights in a gathering that will champion the ethics, excellence and effectiveness in olive oil use, say the event’s organisers.

Talks, tasting, displays, posters

and other opportunities for networking will be offered. The conference, hosted by La Locanda with the support of Progetto HO.RE.CA, will be held in the Monastery of St. Francis and Gorton Charitable Trust, Manchester.

“This will be the first olive oil Conference in the UK,” explains one of the organisers, Cinzia Bocchi of the Lancashire-based restaurant, La Locanda (www.lalocanda.co.uk) and this year’s winner of Premio Lekythos 2013 (an award given to someone who has excelled in promoting the Italian extra-virgin outside of Italy).

“There is so much confusion in the catering industry and between the general public, so the conference will be two days full of international speakers and famous chefs to help to understand all the world of the olive oil.

The event will include olive oil tasting workshops.

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“Also, with the help of Progetto HO.RE.CA. and Ercole Olivario, we are looking forward to hosting more than 30 producers representing the olive oil excellence of Italy, with one aim of the conference being to help with networking and create business opportunities.”

Tuesday, 18 June 2013 10.00am - Healthy life style.

Presenter: Francesco Galli (Professor of Biochemistry Universita’ di Perugia).

Healthy life style patterns within the Mediterranean region and abroad, with a focus on extra virgin olive oil. This seminar will cover the research being undertaken into the study of the benefits of olive oil, providing information on its benefits for a healthier way of living.

10.45am - Progetto HO.RE.CA Presenters: Stefano Vaccari (general director of Italian Ministry of Agriculture), Luca Crocenzi (project manager) and Giandonato Cocca (project assistant).

What is the Progetto HO.RE.CA? Its importance for the Italian producer, the UK importer, chef and retail buyer. The seminar will also cover why the Italian olive oils are high quality, and how climate and regional agricultural differences affects the flavour, plus how HO.RE.CA can advise on pricing, quality and cost.

12.00pm The Ercole Olivario Team.

Presenters: Giorgio Mencaroni (president of Ercole Olivario) and Amelia Argenziano (secretary of the organising committee) What is Ercole Olivario? Its importance within the Italian olive oil industry and beyond. Introducing the six category winners of 2013 selected from the hundreds of entrant’s from 17 regions of Italy.

12.50pm - Extra Virgin Olive Oil in the chef’s kitchen Presenters: Maurizio Bocchi (La Locanda, Gisburn, Lancashire) and Nigel Haworth (Northcote, Nr Clitheroe).

Maurizio and Nigel provide firsthand accounts of the general misunderstanding by UK importers and distributers/wholesalers, the need for better education on the product throughout the food industry and retail sector. Together they will take the conference through the Italian chef’s way of using olive oil in the kitchen and what British chefs can learn from this in terms of quantity buying, usage, storage and basic cost factoring.

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preview demonstrate the best use of olive oils with these ingredients and how selecting the right category, affects the flavour.

3.50pm - A sweet ending.

Presenter: Filippo La Mantia (Hotel Majestic, Rome).

Olive oil is not just for use in savoury dishes. In this demonstration Filippo takes us through the types of oils required for use in sweeter treats such as puddings, chocolate work, patisserie and ice cream making.

4.35pm - Question and answer session with all the presenters and chefs.

An opportunity to ask questions not answered during the day, and the announcement and launch of the UK Olive Oil Conference’s ‘Inspired by Olive Oil’ competition (the prize will be a five day Italian cuisine training course at the Universita dei Sapori).

1.30pm – Lunch.

An olive oil inspired buffet lunch created by Graham Campbell the Monastery’s resident head chef, and an opportunity to browse, taste and buy the award winning producer’s olive oils at trade stands.

2.30pm The Universita’ dei Sapori.

Presenters: Anna Rita Fioroni (president of Universita’ dei Sapori), Marilena Liccardo (training manager) and Riccardo Benvenuti (chef/teacher).

In this seminar we learn how the University is assisting in the promotion of olive oil in the Mediterranean diet throughout the food industry, working with chefs in all sectors from restaurants to hospitals, schools to the armed forces. Also, how temperature affects flavour and fat content, and the importance of understanding the adulteration of so called ‘olive oils’, the tell-tale signs, and the dangers to customers’ health in their use.

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3.00 pm - Getting to grips with extra virgin olive oil.

Presenter: Graziano Cominelli (La Piazzetta, Brescia) Cooking with fish and shellfish can sometimes be marred by the use of inappropriate oils and butters in the UK kitchen.

Graziano will create dishes to

7.15pm - The UK Olive Oil Conference Gala Dinner 2013.

An authentic five course Italian tasting dinner created by award winning head chefs Filippo La Mantia, Graziano Cominelli, Graham Campbell and Maurizio Bocchi. Italian wines will be served to complement each course, with the option for further purchases of each wine throughout the evening Guest speakers Stefano Vaccari (general director of Ministry of Agriculture) Paul Griffiths Esq DL (high sheriff of Manchester and chairman, Monastery of St. Francis and Gorton Charitable Trust).

Wednesday, 19 June 2013 (open to the general public) 10am - Reception with Italian morning coffee.

Opportunity to browse trade stands throughout the day and listen to specialist Italian speakers and watch the chefs’ Attendees will also have the opportunity to purchase some of Italy’s latest olive oils.

The conference is open to food industry professionals and interested parties, and will also be open to the general public on the second day. More information and registration is available online at www.oliveoilconference.co.uk.

demonstration. Olive Oil Tasting Workshops will be run during the day in the Monastery’s Chapel by the judges of the Italian Ercole Olivario competition.

10am-12.30pm Morning workshop for conference delegates which will be focused on their needs in the catering kitchen. This will be followed by a discussion about the conference topics in more depth with the presenting chefs.

11.15am - Back to basics.

Presenter: Francesco Galli (professor of biochemistry at Universita’ di Perugia).

Olive oil and the Mediterranean diet - why we should be using more olive oil in our diets, and the research undertaken to prove this.

12.00am - Why Italian olive oil?

Presenter: Luca Crocenzi (project manager Progetto HO.RE.CA.) The benefits of good quality olive oil, and how the Italian government controls this. Also what to ask and look for from UK suppliers and Internet sources.

The six different types and characteristics and uses of extra virgin olive oil in the home.

12.45pm An opportunity to browse, taste and buy the producer’s olive oils.

1.40pm - Working with extra virgin olive oil.

Presenter: Graham Campbell Graham will provide a cookery demonstration incorporating the various uses of olive oil in Michelin Star dishes which can be replicated at home.

1.30pm–2.30pm Afternoon workshop for the general public.

2.40pm - Tips and secrets for the best use of olive oil in medicine, the home and in beauty.

Presenter: Cinzia Bocchi As synthetic chemicals applied both in and on the body take their toll on natures balance, old fashioned uses of olive oil are making a come-back the world over. Cinzia will outline the various uses of quality olive oil as a more natural homeopathic, housekeeping ingredient and as a beauty staple.

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social media

l u f r Precoomwme endations their Social media allows your customers to share with experience – good or bad - of your business ater their friends. In the process, you can gain gre e so as to react and insight into the nature of your customer bas ingly. tailor your business and its promotions accord Strategy “In an increasingly online, social, and mobile world, customer reviews play an important role in influencing consumer behaviour, with many using these to guide their purchasing decisions whether it’s finding a deli with the freshest Italian ingredients or a restaurant to host a big celebration. Many small local business owners rely heavily on their web presence to communicate with customers and attract new business,” says Elliot Adams, communications manager at Yelp (https://biz.yelp.com/).

Set up in 2004, Yelp says that its sole aim is to connect people to great local businesses whether you are in need of a haircut, looking for a great local eatery, or need to find a mechanic nearby.

Reviews on Yelp are written by locals for locals and the company acquired Qype in October 2012, becoming the biggest European review platform as a result (Yelp can be accessed online and via the free apps on iPhone, iPad, Android and BlackBerry).

“Where once, any fallout from a dissatisfied customer was limited to their friends and family, the popularity of social media has magnified the impact disgruntled customers can have on a business’ reputation.

Unhappy customers can sound off instantly to a wide audience before they’ve considered taking their complaint up with the company direct,” adds Elliot 46

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Adams on the increasing importance of being able to deal with the negatives as well as the positives.

“Regardless of how great the product or customer service, business owners should accept that negative reviews are part of running a business, and have a strategy in place to manage these effectively. Here are a few top tips to tackle bad online customer reviews – nipping them in the bud as soon as they strike!”

Acknowledge and respond straight away It’s vital to respond to a customer complaint as quickly and thoughtfully as possible. That way you’ll minimise any potential damage and show customers that you care and take their loyalty very seriously. Your customers are always connected, so the longer it takes to respond to a negative or false representation of your business, the more time it has to spread.

Time is of the essence and a day is a long time in the world of social media.

is wrong then say why but in a professional and reasoned manner. The key here is to create a meaningful, personal dialogue, and to do this publicly to show other prospective customers that you’re listening and addressing the matter accordingly.

Be professional and demonstrate strong empathy Always respond to the bad review in a respectful and sincere way that communicates you empathise with the customer and understand why they are unhappy. If you’ve had a bad day, admit it, apologise for the customer’s negative experience, and invite them to return so you

Take the conversation off-line Whilst it’s important to post a short, immediate public response to a bad review – showing other customers that you’re addressing and resolving the situation further detailed communication with the dissatisfied customer should be taken off-line as soon as possible to avoid potential further public criticism.

can make it up to them in some way. Even if you don't agree with what’s being claimed, be positive and avoid getting into an argument. If you feel the review

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social media

Communicating via email or phone helps to make things feel more personal, speeds up the resolution process and protects a

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customer’s privacy. This approach can also help take the heat out of the situation and calm things down more quickly.

Turn negative feedback into an opportunity Reviews can provide key insights into the health of your business and are a great indicator of how customers feel they are being treated. Business owners should be taking full advantage of this feedback – encouraging all customers to provide it. Bad reviews should be regarded by business owners as a useful earlywarning mechanism for spotting problems and addressing these before they escalate. A company’s response to negative reviews provides a perfect opportunity to show customers that management is responsive to any concerns or dissatisfaction they may have.

Because of the weight they carry, online reviews are one of the most effective word-of-mouth marketing and reputationbuilding tools for small business.

Negative customer reviews have the potential to cause short-term harm if not handled correctly.

Following these few simple guidelines will go a long way to avoiding potential long-term damage to business reputation.

Better still, these negative reviews can help businesses to better understand their customer’s issues and improve products and services offered.

Wi-Fi with a twist Purple WiFi - an internet service provider - is looking to drive growth by providing technology which enables venues such as restaurants, cafés and bars to be able to offer free Wi-Fi to customers who are happy to endorse them through social media.

Based in the North West, Purple WiFi says that its service allows firms to build brand awareness and attract customers at the same time, but without the need for large marketing budgets.

Aimed mainly at hospitality and leisure venues such as bars, cafés, restaurants, waiting rooms and hotels, as well as unexpected requests from businesses to provide its visitors with the need to keep in touch with their business or work, it has the potential for a far more diverse usage.

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social media

Otto The gourmet, US-style, cornmeal crust pizza restaurant, Otto, in London relies almost entirely on social media, and particularly reviews and recommendations site Yelp to drive customers to its doors in Notting Hill.

And owner, Richard Thomson, is very clear about the impact of social media on his business, and why online marketing works so well.

Why does social media and online marketing work for you?

“Online marketing is the only marketing tool I’ve spent money on and it’s definitely worked far better than any other kind of marketing we’ve tried. It gives us the opportunity to get feedback from our customers and find out what they do and don’t like about our menu and service.

“We chose Yelp when we first started out because I was already using Yelp personally to find great restaurants, so I knew how well it worked. As a small business, I don’t have much time for marketing and Yelp does this all for me via our profile page, plus the reviews which in turn drives more business. So, our customers do our advertising for us.”

How does Yelp help optimise your online reputation?

“We get lots of customers through Yelp.

It’s hard to quantify, but customer feedback on comment cards confirms that Yelp is one of the main reasons people are visiting.

“We treat our customers well, they then write great reviews, which optimise our reputation and drive more business. In the early days, Yelp provided us with a platform to begin nurturing our customers, giving us the opportunity to develop a dialogue with customers. It’s easy to respond to comments and thank people - wherever possible. There are many online review sites that don’t offer any way of conversing with people who have written reviews.

“Yelp’s mobile app is really important as it gives people the opportunity to discover what’s in their local neighbourhood, provides a map so they can find us easily and then dial our number straight from the app, to make a booking. It’s easy to claim your site on Yelp and the analytics are straight forward.

“We have found Yelp to be a perfect fit for our demographic too as the kind of people who use Yelp are the people who tend to love our food and concept, visit

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and then recommend to other ‘yelpers’.

We don’t spend time and energy on other web sites as the demographic is often wrong so those customers are unlikely to ‘get’ us or our concept.”

How do you manage your reputation online?

“I check facebook and twitter every day to see what comments are being left, and I respond accordingly. I sit down on a Monday and spend half an hour checking feedback on Yelp. The ‘team’ are all in their 20s so social media is in our blood, which helps when it comes to linking Otto’s social media activity to personal stuff. All this happens ‘on the go’ as we don’t have proper ‘sit-down’ time to manage this.

We did all the hard work at the start and now we’re highly ranked on Yelp - by those who are reviewing us – so we’ve reached critical mass, which means minimal ‘prodding’ from us.”

How do you handle negative online reviews?

“Well, firstly we need to evaluate whether people have a genuine grievance or if they simply didn’t like our concept. As a US-style pizza restaurant, specialising in cornmeal crust pizzas we are quite different and that evokes strong reactions from people, with some not

understanding the concept.

“We can’t respond to all the reviews, so we have to be grown-up and realise that Otto isn’t for everyone. We always respond to those customers when there’s a conversation to be had, i.e. if they’ve had a long wait, disappointing food or couldn’t find the wine they wanted. We always try to give unhappy customers an opportunity to come back for another meal.”

Have you turned negative feedback into an opportunity?

“You learn a lot from both negative and positive reviews, and it helps you realise what’s really important. Obviously the positive reviews are nicer, but the learning opportunity from negative reviews is much greater. If a customer is complaining about something it is usually on our radar already, e.g. the length of time they’ve had to wait for their food.

“It helps us prioritise where we need to make improvements. If we get a positive comment about our ‘specials’ menu for example, we’ll try to incorporate these into our ‘seasonal’ menu at that time of the year. As an owner manager, I’m now working on the business rather than in the business, so it’s great to get customer feedback first hand in person or via online reviews on Yelp.”

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social media It works by providing venues with a router that plugs into their existing broadband devices.

When the venue's customers access the network, they are required to ‘like’ the firm’s facebook page, or post messages on twitter or Google+ to get free Wi-Fi, making the service a userfriendly alternative to the usual systems found in many premises which invariably require customers to fill out online registration forms to get web access.

“The idea for Purple Wi-Fi came about because everyone expects Wi-Fi wherever they go, but the business sharing the internet connection doesn’t gain anything in return and, in many cases, ends up with a slower, nonsecure Internet connection for their own business needs,” says Purple Wi-Fi’s agent sales manager, Gary Plant.

“Businesses should benefit more from offering a Wi-Fi service to customers and Purple Wi-Fi allows them to gain an understanding of their consumer demographics too, while building brand awareness through social networking.”

Purple Wi-Fi users are authenticated via their social networking account, broadband credentials or by a voucher provided by staff, meaning accurate data can be gathered on who is using the service and for how long.

The venue also has access to a secure customer portal which stores the details of everyone who has accessed its free Wi-Fi, enabling them to send targeted offers, news or what's on in real time.

Tony Roma’s is a chain of 200 restaurants located across 33 countries and in December 2012 it decided to install a free Wi-Fi service from Purple Wifi for its customers in its UK-based outlets.

“We were keen to encourage our clients to use the free Wi-Fi within the restaurant in order to encourage them to stay longer and spend more. We also wanted to increase the number of ‘likes’ and ‘follows’ to our facebook and twitter pages, and encourage customers to visit our social media channels to find out about our latest offers and events,”

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Tony Roma’s UK outlets offer free Wi-Fi access in exchange for a positive endorsement from their customers.

READER OFFER Using the promotional code PWF1001 on sign up, a £10 deduction will be activated on Purple Wi-Fi’s Social Package set up fee of £99 (plus VAT) for Pizza Pasta & Italian Food readers. explains Simon Levy of Tony Roma’s Restaurants.

“We’ve found a significant increase in the number of customers using our Wi-Fi, and the amount of time they are using it for. The Purple Portal has been extremely useful, giving us access to information about our customers. We’ve also had very good feedback from customers about the system, which has proved very popular with them.

Clients are more than happy to give something back and post messages on to their timeline in return for their free WiFi. Purple WiFi provides all you need and more to grow your business though social media marketing, and I would recommend this approach to other restaurateurs.”

Its products include Social Rocket which equips businesses of all sizes with the tools to create compelling, loyalty campaigns through facebook that can be tracked in real time and Footfall toolbox - a sophisticated solution for integrated marketing propositions. Currently, the company works with over 3,000 brands, including Greene King, L’Oreal, Wahaca and Byron Hamburgers restaurants and the Heart of London Business Alliance.

“At Footfall123 we develop simple, effective loyalty schemes on behalf of companies in the retail, hospitality and leisure sector. In many instances this involves creating compelling offers via online media, such as through e-newsletters or on facebook in order to increase customers through the door of venues, whether they are cafés, restaurants or bars,” explains Ben Chesser.

“In particular, we have identified a huge opportunity for hospitality ‘bricks and mortar’ venues to develop loyalty cards, in order to encourage repeat visits, and increase consumer engagement through reward for custom.

“A number of well-known Italian brands already run their loyalty programmes with us, including the restaurant Pasta Remoli in Westfield Stratford City in London, chain Café Paradiso and the luxury gelato shop in Soho, Gelupo. Café Paradiso in particular has seen excellent results from its loyalty card, with over 700 people a month added to its database. There are two

Loyalty In cost-conscious times, loyalty programmes have come to the fore. A recent addition to the number of service providers on offer is Footfall123 (www.footfall123.com), a dynamic, fast-growth tech start up that was founded by entrepreneur, Ben Chesser. It allows brands and retailers to develop effective loyalty marketing programmes in order to help maximise their ROI.

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Page Header

Go dine’s new investment A Nottingham Trent University graduate who founded an online restaurant booking guide three years ago has now received a significant financial investment from a leading entrepreneur.

Adam Roberts, who set up Go dine (www.godine.co.uk) with support from the Hive - the university’s centre for entrepreneurship and enterprise - has now received investment worth up to £320,000 from the Yorkshire-based serial entrepreneur, Graham Leslie.

Graham Leslie is the founder of Galpharm International Ltd, the largest privately-owned store brand pharmaceutical company in Europe, and a former chairman of Huddersfield Town Football Club. His investment in Adam’s business, which is based at the Hive, will enable Adam Roberts to re-launch its web site, establish a mobile phone app, recruit additional sales staff, invest in online marketing, as well as expand its directory of restaurants.

“We’re delighted to have completed the deal. I always knew that we deserved a chance like this but it’s hard to get in front of the right people,” said Adam Roberts.

“It’s a real compliment to have the backing and support from someone like Graham Leslie. It’s a good feeling to know that we’re doing something right. With this backing I’m certain we can take Go dine to the next level.”

Go dine lists more than 520 quality restaurants across eight counties in the East Midlands and Yorkshire and is currently accessed by more than 85,000

different offers depending on the preferences of its customers, one whereby visitors receive a free coffee for every nine they purchase, and another where diners receive a free bottle of wine after enjoying 10 meals.”

Pasta Remoli has also seen significant success with its loyalty card, report Footfall123. In this programme, visitors receive 50% off a meal after only five stamps, and a free meal after 10 stamps.

This ‘tiered’ approach to loyalty is extremely worthwhile, particularly if it’s a venue which is likely to attract visitors on a regular basis, advise Footfall123.

The current economic climate is changing the way that hospitality brands operate. With increasingly tight wallets, customers are always looking for 50

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people each month who are looking for restaurants, offers and menus. Adam Roberts says that he has ambitions for Go dine to expand to cover restaurants across the UK and Europe, describing his concept as a cost-effective marketing vehicle - a way of filling empty tables, turning more tables via dynamic pricing, as well as offering free advertising and increasing brand awareness and promotion through unsolicited reviews.

It allows subscribers to access a new customer base and potentially put themselves ahead of local competition via the use of free email marketing, free social marketing and free Tourism Board listings. This, in turn, gives outlets access to their marketing, quality profiling and representation, and provides a chance to express their message, reward group bookers, give clarity on spend, gain customer insight, promote events and access frequent diners to reward loyal customers and repeat users.

The service itself helps users find the right restaurant, and they are given a good number of restaurant options, as well as rewards schemes (eat for free, special offers, late deals, menu news, photos, unsolicited customer reviews, weekly offers newsletters). There is also a mobile guide/app for use on the move with social promotions and offers. Users can search for restaurants using a number of smart tools and even earn free meals by leaving reviews! On top of this, Go dine also sends users a weekly summary of offers at restaurants including exclusive offers.

a bargain, but Footfall123 has some tips for how Italian restaurants and pizza businesses can make the most of any loyalty campaigns they are launching.

Ensure staff are adequately trained and understand the loyalty campaign’s logistics In addition, make sure they are encouraging customers to sign up at every opportunity, and that the programme is promoted where possible, inside the venue, in menus and in marketing materials.

Consider both a ‘physical’ loyalty card and a digital one That way customers can hold the virtual card on their smartphone, meaning no risk of losing or forgetting it. The plastic card is a

Restaurants pay for the bookings Go dine send them (£1.45 per cover at lunch and £1.95 in the evening) with all the setup and marketing received for free. No platform or particular software is required as Go dine ring the bookings through with the restaurant before sending a text and email confirmation to the customer. There is no joining fee for the restaurant, no ongoing fee, no contract length, and a results-orientated pricing model. There are many benefits to their system, say Go dine, but mainly the fact that they will make a large audience aware of your restaurant and what it offers for free, and only charge you a small fee when this successfully converts into bookings.

great marketing tool, but simply to show an item on a smartphone is a far simpler process for both the customer and the staff.

Having both also ensures the offer is inclusive to those who don’t use smartphones or equally those who don’t like keeping cards!

Ensure you track the success It is futile running a loyalty campaign if it does not help you to understand more about your customers’ behaviour. With Footfall123, for example, data can be analysed simply in real time, so you can monitor which types of deals are the most popular, and which days and times visitors tend to use them. That way future offers can be tailored depending on customer behaviour.

Maximise social media if relevant to reach out to new audiences Customers themselves are your best brand advocate. For example, launch a simple offer through facebook, whereby fans have to ‘like’ an offer or a page - this information will automatically be promoted to all of their friends, extending your reach further.

Keep it simple, but effective Whilst it may be tempting to develop a complex points-based system in order to ensure financial outlay is not as high, customers are likely to get bored easily and give up. A simple stamp card, offering reward to repeat purchase, is not only easy for the customer to understand and requires minimal effort and commitment, but it is simple for staff to comprehend and deliver.

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pizza my world

A Pizza My World Zelica Carr is the chief executive of the Ice Cream Alliance (ICA) - the trade body for the UK's £1.1bn ice cream industry. She joined in 2007 as general manager and became its chief executive officer in 2008. The ICA represents the interests of its members both at national and local government levels. It promotes quality ice cream and provides technical advice and support for members and for businesses joining the ice cream industry. elica's background in sales negotiation and event management in the hospitality industry is put to full use as work starts on organising next year's Ice Cream Expo - the biggest exhibition of its kind in the UK – and she says the skills and experience she gained while working for companies like Whitbread and Holiday Inn have proved invaluable in her role as chief executive. "We have a small but efficient team at our Derby headquarters and I have a hand’s on role dealing with a myriad of issues on a daily basis. It can be demanding but it is also rewarding to be part of an association whose members are so enthusiastic and passionate about their businesses,” she says.

Z

7.00am

7am The day starts with breakfast with my husband David and our two boys Jordan, 13, and Brandon, 16.

David's work with the Independent Group takes him around the country and it's not often we get chance for breakfast as a family. It's also a treat for me to have the chance to take the boys to school as I'm often in meetings or attending events in the UK or abroad.

9.00am

9am I'm in for another fast moving day with a series of meetings lined up.

First thing is to check my emails and send out responses. We get a lot of requests for information or interviews from the media and today I have a live interview pencilled in with the BBC for 11am.

My PR consultant has given me a brief and made all the necessary arrangements. Time for a meeting before the interview…

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10.00am

10am Sheffield City Council are looking to ban all motorised vehicles including ice cream vans that are more than five years old from trading on the city's streets. They are concerned about emissions. If this goes through it will create unnecessary hardship for mobilers. I contact the council's street licensing officer to make a plea that the council reconsiders and to ask that we are included in the consultation process.

11.00am

11am Time for my live interview with BBC radio. They are responding to the launch of our new ICA Ice Cream App which lists quality ice cream vendors across the UK and provides directions to guide customers to individual parlours.

The interviewer has our press release and has done some research and it makes for a good interview. The App is getting a lot of media attention - it provides another marketing opportunity for our members - and it's also fun to use.

11.30am 11.30am The ICA's Articles of Association need updating and I meet with members of a sub- committee of our Board of Directors to discuss the areas that need attention and to prepare proposals which can be approved by the full Board. It's a big task but an important one.

2.00pm

2pm Our Ice Cream Expo has traditionally been held in November but this year we

4.00pm

moved it forward to February so that it was closer to the start of the season. I'm meeting with colleagues and board members to review the event - which was a big success - and work out details for 2014. It’s agreed to continue to hold the Expo at The Yorkshire Event Centre at the Yorkshire Showground in Harrogate from 18 to 20 of February 2014.

There is a huge effort to organise the event with work starting 12 months in advance.

Our first task is to circulate floor plans and launch the sales campaign to attract exhibitors.

We also issue the classes for the National ice Cream Competition which is judged at the Expo. All class winners have their success announced to their local media through our PR consultancy. It has raised individual members’ profiles as well that of the ICA as a promoter of quality ice cream.

3.30pm 3.30pm We issue daily tweets to members so that they can keep up to date with events. Today we are tweeting about Sheffield City Council's proposal regarding mobilers. Not surprisingly we are getting a big response.

4pm Another meeting this time to discuss the forthcoming issue of our magazine Ice Cream of which I am editor. We have a 44 page issue this month and I meet with designers to discuss page layout.

Among the articles is a piece from our champion mobile, John Harkins - a really innovative and enthusiastic young man who is writing an article on the art of mobiling. He's the perfect choice.

John saved up his pocket money to buy his first ice cream van when he was just a teenager and now he has a thriving business based in Wemyss Bay on Scotland's West Coast.

Next month we are running a feature about frozen yoghurt and will be tweeting members for recipe ideas. Meeting over and now I have to proof read the magazine before it can be signed off and sent to the printers.

6.00pm

6pm Time to ring round key board members to discuss the issues of the day before preparing tea for the boys.

8.00pm

8pm Often I have regional dinners and events across the UK to attend in the evening but tonight I'm at home working on reports and preparing articles for the magazine. I'm also preparing for the weekend. Both my boys play badminton for Derbyshire and Brandon is also a Junior European Champion for karate. It makes for a busy weekend attending matches and events but we are proud parents and we really enjoy it.

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Fresh pasta and fresh coffee BB Pasta Bar is a family-owned restaurant and opened in London in February 2013.

Their two Italian chefs - Martina and Zampier - have both worked in Michelin-starred restaurants back in Italy and are now realising their dreams of creating a good local Italian restaurant in London. With an emphasis on high quality and authenticity, they recently selected Nespresso to ensure that their coffee offering is just as good as their pasta.

Coffee partnership Nespresso (www.nespresso.com) teamed up with BB Pasta Bar (www.bbpastabar.com) in April, installing a Gemini CS 220 PRO from its professional Business Solutions range. The Gemini CS 220 PRO enables restaurants to create exceptional barista quality coffee without the need for specially trained staff. It is fitted with double head technology and a milk frothing function, making the machine perfect for latte lovers, and helping to make flawless cappuccinos and latte macchiatos at the touch of a button.

And what is it that is most important to Italians when eating at their favourite local restaurant? “The pasta and the coffee,” says Martina Mosco. “So our partnership with Nespresso is pretty important to us!”

The Nespresso Business Solutions team worked with BB Pasta Bar to ensure that they had a machine which met their needs. It is a fast paced kitchen with a high volume of covers over lunch and dinner service, so it was imperative that the coffee is also served efficiently and consistently.

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“The Gemini machine allows the user to make multiple coffees at the same time – it is very time efficient. And because of the portioned system there is no waste – the portion is controlled by the machine to ensure the perfect cup of coffee, time after time,” says Ian McDonald, B2B commercial manager at Nespresso.

The entire process of creating a coffee using the Gemini CS 220 PRO – from the blending, roasting and grinding of the coffee beans to the speed and flow of the coffee through the machine – influences all aspects of the quality of the coffee. The extraction system works in union with the Nespresso capsules to carefully release the rich aromas and character of each coffee bean so that the quality is always consistent.

Martina Mosco agrees, but as a chef, also places emphasis on the quality of Nespresso coffee.

The Italian native instinctively recognises good coffee, she points out, and so it needed to match up to her high standards – just as every other ingredient that comes into her kitchen does.

“We chose Nespresso for a

number of reasons. We make fresh pasta from scratch every day, and our food is hearty, homemade, fresh and authentic.

Nespresso can genuinely meet the standard we set for our food – because of the portioned system the coffee is fresh and of a consistently high quality.”

Customisation Martina Mosco is the head chef at BB Pasta Bar and her mix of traditional Italian dishes, coupled with a modern twist on the classics, makes for an interesting and varied menu. You can personalise your dish by

choosing your favourite type of pasta, the topping, which cheese, and even which type of oil you would like, making it a unique dining experience. As well as the fresh pasta made daily on site and the best Italian ingredients, they also use free range farm poultry, farm reared meat and fresh vegetables from around the UK. BB Pasta Bar also offers a varied and extensive wine list (traditional Italian classics as well as the choice of new world and other European wines to complement their dishes). The restaurant can be booked for June 2013

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profile

parties and is just down the road from their BB Bakery shop.

“From the start we wanted to make pasta the star here,” says Martina Mosco. “We make different varieties of pasta fresh from scratch in the kitchen every day, and diners are invited to personalise their dish. For example, you can have a spaghetti ragu on your first visit but come back again and choose ragu sauce with fusilli pasta which is a totally different dish,” she points out.

“And the choice we offer on our menu extends to the coffee we serve. With Nespresso we can

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offer a coffee menu where diners are able to choose from a full bodied Ristretto, or an aromatic Lungo Leggero – this is a pretty special and unique offering and our guests love it.

They know as much as we do how important the perfect coffee is to end a great Italian meal.”

Premium positioning Nestlé Nespresso SA has become a pioneer and reference for high quality portioned premium coffee. Headquartered in Lausanne, Switzerland, it now operates in more than 50

countries with more than 7000 employees and in 2011 it operated a global retail network of 270 exclusive boutiques.

The quality of its coffee has resulted in Nespresso being chosen by many internationally renowned chefs, professional associations and high-end hospitality groups as their coffee partner. The brand has formed partnerships with prestigious culinary organisations and chefs around the world to interact and share viewpoints with key players in the industry. It also has agreements with over 15 international luxury hotel chains and it is a recognised partner of Relais & Châteaux.

In the UK, Nespresso supply more than 15 Michelin starred restaurants including The Fat Duck (Michelin 3*), Hibiscus (Michelin 2*), The Square (Michelin 2*), The Ledbury (Michelin 2*), Simpsons (Michelin 1*) and Casamia (Michelin 1*). Globally, over 650 Gault Millau and Michelin star restaurants have selected Nespresso for its premium quality, and it also supplies restaurants around in the world in countries such as China, Singapore, the USA, Russia and the rest of Europe.

The company has created eight Grands Crus coffee blends specially for its restaurant and business customers. Each Nespresso Grand Cru offers unique aromatic notes to meet individual taste preferences, and each of the eight Grand Cru coffees have distinct aromas, tastes and levels of intensity, say

the company.

The Nespresso team manage every aspect of the quality process from selecting those countries that supply the coffee used in each Grand Crus, to working closely with farmers to produce premium beans using sustainable methods, to making use of the 25 years of continuous innovation which enables Nespresso machines to precisely control all of the elements necessary to prepare the perfect cup of coffee.

Both Nespresso and BB Pasta Bar have noticed that the habits of their customers are evolving and that they are increasingly appreciating, selecting and demanding superior quality coffees both at home and outof-home. Nespresso and BB Pasta Bar share this passion for the perfect coffee, and work together to anticipate and cater to the expectations of customers, aiming to create the ideal coffee experience for guests.

“Increasingly, consumers expect to find the quality coffees they enjoy with their home Nespresso systems when they are away from home,” says Ian McDonald. “We work with the world’s leading hospitality businesses to re-create Nespresso moments away from home and deliver on the expectations of our consumers.

Our relationship with BB Pasta Bar and our other hospitality partners enables us to work together to provide coffee lovers with the quality coffee they have come to expect.”

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preview

This June marks the fifth year of Allegra’s Restaurant Leader Summit, an exciting insightdriven two days dedicated to knowledge sharing and thought leadership. The event, taking place at the Waldorf Hilton on the 18 and19 June, combines a tailored Supply & Innovation Day (18 June) and the Restaurant Leader Summit conference (19 June).

Networking The Restaurant Leader Summit is a key date in the foodservice calendar where more than 300 senior executives from the branded restaurant, fast-casual, QSR, hotel group and contract catering sectors will gather to debate, discuss, celebrate, share and network across the two days.

A Study Tour of London's most successful and up-and-coming restaurant concepts will also run alongside the event.

A two-day action-packed programme At a time when businesses place a premium on innovation and connecting with new customers, this important event provides insight into new ways to elevate standards across this ever-growing sector as well as unparalleled business development and networking opportunities.

Supply & Innovation Day: 18 June 2013 Allegra’s Supply & Innovation Day is a one-to-

spend in a year where comparative sales will slump due to a strong 2012 during which London played host to significant events such as the Queen’s Jubilee and the Olympic and Paralympic Games.

The conference will also provide delegates with fresh ideas on how to explore new avenues of business development and growth.

With contributions from industry thought leaders, the programme will to deliver relevant and actionable business insight, inspirational thinking and lively debate. The day will also see the launch of Allegra’s highly anticipated Project Restaurant 2013 report.

The day will be split into three sessions and also see a keynote speech from Luke Johnson (chairman, Risk Capital Partners).

one meeting and product sampling programme that has helped more than 1,000 companies connect and establish meaningful business relationships.

This meeting allocation procedure is designed to ensure that only mutuallymatched and relevant meetings take place, making the Supply & Innovation Day an ultimate business tool for innovative suppliers and senior buyers.

Thought-provoking speeches: 19 June 2013 The flagship Restaurant Leader Summit (conference) will take place on day two.

Driven by leading-edge market analysis company Allegra Strategies, this year’s conference is titled ‘All about the Consumer’ and will explore the key market trends, opportunities and threats currently facing the industry.

In particular, the conference will address how businesses can win back consumer

Session One: The New Consumer This session will explore the ‘2013 consumer’ and identifying new market trends for the future.

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preview Luke Johnson will set the tone for the day with his opening address. Anya Marco will then present key findings from this year’s Project Restaurant 2013 report, exploring significant market trends with a focus on market segmentation and sizing.

Pierre Nierhaus, visionary in worldwide restaurant trends, will next take to the stage to define new consumer needs and how these needs may affect the global restaurant industry. Ted Schama’s (managing partner from Shelley Sandzer) presentation titled ‘Are the Industry and Consumer Aligned?’ will focus on new location trends, location impacts on purchasing and location trend forecasts.

The session will finish off with Richard Cienciala from the Department of Health who will explore emerging healthy eating trends among consumers, touching on the ‘Deal of Responsibility’.

Session Two: Created for the Consumer The second session will be dedicated to industry success stories where exciting case studies will be explored in detail.

Beginning with a Q and A with the Soho House Group, Martin Morales (founder, Ceviche) will then deliver his speech ‘From Pop-up to Permanent’. Martin will share his insight and experience in pioneering Peruvian cuisine in the London Market, a new emerging trend.

Jerry Goldberg, founder of new concept Clockjack Oven will then discuss the ideas on identifying new markets, creating original concepts and the evolution of a brand centred on Clockjack Oven as an

Full list of 2013 speakers and panellists • Luke Johnson (chairman, Risk Capital Partners) • Anya Marco (director of Insight, Allegra Strategies) • Mark Fox (managing director, Pizza Hut) • Amanda Dobinson (marketing director, D & D London) • Frances Dore (director of sales and marketing, Caprice Holdings) • Ed Turner (managing director, Geronimo Inns) • Fred Sirieix (general manager and TV personality, Galvin at Windows) • Martin Morales (founder, Ceviche) • Jerry Goldberg (founder, Clockjack Oven) • Ted Schama (managing partner, Shelley Sandzer) • Pierre Nierhaus (Pierre Nierhaus, Hospitality Consulting) • Richard Cienciala (deputy director, Department for Health) • Simon Leonard (founder, The Gourmet Society)

entrepreneurial case study. This session will conclude with a panel discussion titled ‘Staying Ahead of the Curve’ where Amanda Dobinson (D & D London) and Frances Dore (Caprice Holdings) will join the debate.

Session Three: Keeping your Customer The last session will discuss the important issue of customer retention, CRM and loyalty schemes.

Fred Sirieix, general manager and TV personality, Galvin at Windows, will open this session with ‘The Importance of Service’, exploring the art of service.

Social media becomes another major point of discussion when Mark Fox, managing director, Pizza Hut takes to the stage to outline how companies can strategically engage with tech-savvy customers through new channels.

Ed Turner will then focus on CRM programmes founded on targeted communication and a personalised approach, a topic also conveyed in the final speech of the day by Simon Leonard (founder of The Gourmet Society).

The day will be rounded off with a thought provoking panel debate which will field questions from the floor regarding issues raised in the third session followed by networking drinks.

A Study Tour will also take place on the 20 June as part of the event. Allegra’s Study Tour identifies and explores the cutting edge operators who are setting trends within the food and beverage industry. The carefully researched programme provides a platform for delegates to experience new concepts, keep abreast of competitors, gain innovative ideas and network with top decision makers.

The tour will be led by Allegra Strategies analysts who have identified key trends and dynamic new restaurant concepts that will shape the Restaurant industry in 2013 and beyond.

For further information about the Restaurant Leader Summit conference programme, the Supply & Innovation Day and the Allegra Study Tour visit www.restaurantleadersummit.com or contact sjohnson@allegra-events.com (the event is proudly sponsored by United Coffee and Solo Cup Europe, now part of Dart Container).

www.papa.org.uk

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index registered suppliers 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 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 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 AB World Foods Ltd. 18 Aubrey Road, Harborne, Birmingham B32 2BB Contact: Craig Miles Tel: 07713 313601 craig.miles@abworldfoods.com www.abworldfoods.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

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

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C.Carnevale Ltd Carnevale House, Blundell St, London N7 9BN Contact: Mr C Carnevale Tel: 0207 607 8777 / Fax: 0207 607 8774 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

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

Dawn Farm Foods Ltd. Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 / Fax: 01604 587392 iritchie@dawnfarmfoods.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 Dingley Dell Enterprises Ltd. PO Box 3534, Kidderminster, Worcestershire WR9 0LQ Contact: Jay Emery Tel: 01905 621636 / Fax: 01905 630311 www.dingley-dell.com dingleydellenterprises@hotmail.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 Doughball Pizza Ltd. 353 Manchester Road, Haslingden, Rossendale, Lancashire BB4 6PT Contact: Giovanni Pillitteri Tel: 01706 831159 doughballpizza@hotmail.co.uk

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 Euro Catering Equipment Unit 3&4 Turnpike Close, Lutterworth, Leicestershire LE17 4YB Contact: Tim Charlton Tel: 01455 559969 Fax: 01455 559979 tim@euro-catering.co.uk www.chefsrange.co.uk First Milk – Foodservice Cirrus House, Glasgow Airport Business Park, Marchburn Drive, Paisley PA3 2SJ Contact: Gwyn Jones Tel: 01383 610114 gwynjones@firstmilk.co.uk www.firstmilk.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 General Mills UK Ltd. Harman House, 1 George Street, Uxbridge, Middlesex UB8 1QQ Contact: Liam Ward Tel: 01895 201246 / Fax: 01895 201101 liam.ward@genmills.com www.generalmills.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 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 Just-Eat.co.uk Ltd. Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN Contact: Lucy Milne Tel: 0208 7362001 Email: Lucy.Milne@just-eat.co.uk www.just-eat.co.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 Boggian Tel: 0208 961 8022 Fax: 0208 965 6006 info@latuapasta.com www.latuapasta.com Leathams PLC 227-255, Ilderton Road, London, SE15 1NS 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

June 2013

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classifieds Martin Mathew & Co 140 High Street, Cheshunt Herts EN8 0AW Contact: Mr M.J. Donnelly Tel: 01992 641641 Fax: 01992 641333 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 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 don.boyne@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 Light Industrial Estate, Liverpool Road, Walmer Bridge, Preston PR4 5HY Tel: 01772 610415 Fax: 01772 617610 Contact: Chris Smith chris@pizzaplusfs.co.uk Pizza Trading Co Ltd Unit 14 Somerville Court, Banbury Business Park, Adderbury, Banbury, Oxfordshire OX17 3SN Contact: John Mullen Tel: 01257 423376 Fax: 01257 472086 john@pizzatrading.co.uk 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 pnoone@technomic.com Tel: (01) 205 991 1234 Fax: (01) 205 980 3770 www.technomic.com The Cheese Warehouse Waymills Industrial Estate, Whitchurch, Shropshire SY13 1TT Contact: Robert Kennedy Tel: 01531 631300 robert.kennedy@meadowcheese.co.uk www.thecheesewarehouse.co.uk The Fresh Olive Company 74 Long Drive, Greenford, Middlesex UB6 8LZ Contact: Ali Kirk Tel: 0208 838 9629 Fax: 0208 813 2986 ali@fresholive.com www.fresholive.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 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 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

Whitco Catering & Bakery Equipment Limited Cottingham Way, Thrapston Northamptonshire, Kettering NN14 3EP Contact: Sophie Whitaker Tel: 01832 737210 / Fax: 01832 734433 sales@whitcoltd.com 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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a t s a p a z z i pizzapasta pizzapapsta and Italian food magazine

magazine and Italian food

apa.org.uk er 2012 www.p Issue 153 Decemb

and Italian food magaz ine

Issue 152 November 2012 www.pap a.org.uk

Issue 154 February 2013

www.papa.org.uk

SUBSCRIPTION ORDER FORM Please provide the following information: Name of applicant: .....................................................................

Position: .......................................................................................

Business/Company Name: .........................................................

Type of business (please tick as appropriate) Pizza Restaurant

Caterer

Pizza Delivery/

Supplier

Pasta Restaurant

Take-away

Manufacturer

Italian Restaurant

Agency/PR

Retail Buyer

Other (please state)

Would you like to receive information on full membership of the Pizza,

✁

Address: ....................................................................................... ... .................................................................................................. ..................................................................................................... ......................................................Post Code:..............................

Pasta & Italian Food Association? YES/NO 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.

Card No: ________________________ Valid From _______ /_______

Tel No:..........................................................................................

Expiry date: ______ /_____ Last 3 digits of Security No. on Reverse _____

Fax No:......................................................................................... email............................................................................................

Name on Card:__________________ Post Code_________________ House No. _______________ (for security purposes only)

Subscribe on line at www.papa.org.uk

a

k

P&PJune13_p56-60_Layout 1 20/05/2013 10:32 Page 59

index of products BEVERAGES Beer Carnevale Ltd. Heineken UK Coffee Carnevale Ltd. Mineral Water Carnevale Ltd. Soft Drinks Carnevale Ltd. Wine, Spirits & Liqueurs Carnevale Ltd. Sorrento Express Ltd.

BREAD, CAKES & DESSERTS Bread Rolls & Wraps Ticco Ltd. Cakes & Confectionery Ticco Ltd. Desserts Ticco Ltd. Ice Cream General Mills UK Ltd.

CHEESE, DAIRY & EGGS Cheese 999 Pizza Toppings (UK) Ltd. Bel UK Ltd. Carnevale Ltd. Donatantonio Ltd. Eurilait Ltd. First Milk - Foodservice Glanbia Cheese Ltd. Leathams PLC Meadow Cheese Co. Ltd. Sorrento Express Ltd. Stateside Foods Ltd. The Cheese Warehouse Eggs Leathams PLC Mozzarella Carnevale Ltd. Eurilait Ltd. Glanbia Cheese Ltd. The Cheese Warehouse Parmesan Eurilait Ltd. Sour Cream First Milk - Foodservice

COMPUTING SOLUTIONS Computer Delivery Management Systems Integer Computers Computers/Software Integer Computers Online Ordering Solutions Integer Computers Just-Eat.co.uk Ltd.

DELIVERY & PACKAGING

FOOD WHOLESALERS

Heated Pizza Delivery Bag Systems Cooktek (MCS Technical Products)

Continental Quattro Stagioni Ltd. Leathams PLC Stateside Foods Ltd. Ticco Ltd.

DOUGH & PIZZA EQUIPMENT Dough Preparation Equipment Cater-Bake (UK) PD Catering Internatonal Pizza Accessories Pizza Plus Foodservice Pizza Making Systems & Equipment Benier (UK) Ltd. Cater-Bake (UK) Cooktek (MCS Technical Products) Euro Catering Equipment Jestic Maranaforni Di Marana F. Pizza Direct UK Pizza Ovens Benier (UK) Ltd. Dingley Dell Enterprises Ltd. Cater-Bake (UK) Euro Catering Equipment Jestic Maranaforni Di Marana F. PD Catering Internatonal Pizza Plus Foodservice

FISH & SEAFOOD Other Fish & Seafood Leathams PLC

FLOUR & BAKERY Concentrates Allied Mills Durum Semolina Allied Mills Carnevale Ltd. DeCecco UK Ltd. Flour Allied Mills Carnevale Ltd. DeCecco UK Ltd. W&H Marriage & Sons Sorrento Express Ltd. The Fresh Pasta Company Ltd. W&H Marriage & Sons Whitworth Bros. Limited Icings Allied Mills Improvers Allied Mills Premixes (Bread & Cakes) Allied Mills

FRUIT & VEGETABLES Chargrilled Vegetables Carnevale Ltd. The Fresh Olive Company Olives Donatantonio Ltd. Leathams PLC The Fresh Olive Company

KITCHEN & SERVING EQUIPMENT Bakery Ovens Cater-Bake (UK) Euro Catering Equipment Drinks Systems Carnevale Ltd. Chargrills Euro Catering Equipment Displays Euro Catering Equipment Food Safety & Hygiene Whitco Catering & Bakery Equipment Ltd Fryers Euro Catering Equipment Jestic Griddles Euro Catering Equipment Jestic Holding Ovens Jestic Preparation Counters Euro Catering Equipment Refrigeration Euro Catering Equipment General Mills UK Ltd. Servicing & Spares Whitco Catering & Bakery Equipment Ltd. Serving Pasta King (UK) Ltd.

Italian Meat & Sausages Dawn Farm Foods Donatantonio Ltd. Ticco Ltd. Pancetta Carnevale Ltd. Pepperoni Carnevale Ltd. Dawn Farm Foods Salami Carnevale Ltd.

Doughball Pizza Ltd. Kiren Foods Montana Bakery Pizza Plus Foodservice Stateside Foods Ltd.

PIZZA TOPPINGS Fish Carnevale Ltd. Fruit & Vegetables Carnevale Ltd.

OILS & VINEGARS

Meat

Olive Oil Donatantonio Ltd. Leathams PLC

999 Pizza Toppings (UK) Ltd.

PASTA, POLENTA, GNOCCHI & RICE

Dawn Farm Foods

Gnocchi The Fresh Pasta Company Ltd Pasta (Dry) Carnevale Ltd. DeCecco UK Ltd. Donatantonio Ltd. Leathams PLC La Tua Pasta Ltd. Pasta (Fresh) Giovanni Rana (UK) Ltd. La Tua Pasta Ltd. Pasta Reale The Fresh Pasta Company Ltd Ticco Ltd.

Stateside Foods Ltd.

Carnevale Ltd. Pizza Plus Foodservice Pizza Sauces Donatantonio Ltd. Pizza Plus Foodservice Pizza Trading Company Ltd.

SOUPS, SAUCES, STOCKS & DRESSINGS Chutneys, Relishes & Sauces AB World Foods Garlic Spreads & Mixes Stateside Foods Ltd. Mayonnaise & Other Dressings AB World Foods Pasta Sauces DeCecco UK Ltd. Leathams PLC Pasta King (UK) Ltd. The Fresh Pasta Company Ltd Pizza Sauces Leathams PLC Pizza Trading Company Ltd.

SPECIALIST FOOD CONSULTANCY & MARKET RESEARCH

Prepared Pasta Meals

Specialist Food Consultancy Technomic Inc Market Reasearch Technomic Inc

Bakkavor Pizza

TOMATOES

Freiberger UK Ltd.

Canned Tomatoes 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. Donatantonio Ltd. Leathams PLC

Stateside Foods Ltd.

READY PREPARED

Giovanni Rana (UK) Ltd. Pasta King (UK) Ltd. Pasta Reale

PIZZA DOUGH, BASES & CRUSTS

Prepared Pizza (Chilled)

Dough Balls Doughball Pizza Ltd. Kiren Foods Montana Bakery Pizza Plus Foodservice Stateside Foods Ltd.

Stateside Foods Ltd.

Bakkavor Pizza Prepared Pizza (Frozen) Freiberger UK Ltd. Pizza Plus Foodservice Stateside Foods Ltd. Ticco Ltd.

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:

MEAT Bacon Dawn Farm Foods Leathams PLC Beef Leathams PLC Chicken & Other Poultry Leathams PLC Ham Carnevale Ltd. Dawn Farm Foods Leathams PLC Stateside Foods Ltd. Ticco Ltd.

Pizza Bases & Crusts

Russell Allen Basilico* Maurice Abboudi Consultant/ Domino’s* David Cruddos Glanbia Cheese* Camilla Deane Bel UK

Andrew Gallagher Papa John’s*

Mark Edmonds Whitworth Bros Ltd

Stephen Hull Giovanni Rana

James Woodman Heineken

Ian Kent Stateside Foods*

(* Primary members of the committee – others generally attend as substitutes when primary members are unable to attend meetings)

Alan Ribakovs Whitworth Bros Ltd

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