Pizza, Pasta & Italian Food - Issue 185

Issue 185 April 2018

& Italian food magazine

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Clare Benfield 01291 636336 clare@jandmgroup.co.uk

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Andrew Emery 01291 636334 andrew@jandmgroup.co.uk

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This issue marks the official launch of this year’s PAPA Awards, and much anticipated Pizza and Pasta Chef of the Year competitions (turn to page 20 to find out more, and how to enter).

We also preview the upcoming Bellavita Italian food expo (17-19 June 2018, Business Design Centre London), and there’s software advice for those seeking to optimise their business operations. Pizza toppings and cheese also feature, and we report on a recent trade delegation focus on food from Calabria (Confartigianato).

CLARE BENFIELD EDITOR

01291 636333 membership@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. 2018

2

Welcome

clare@jandmgroup.co.uk

Contents NEWS 4

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Curb in eating habits of 25- to 34-year-olds could be met by targeting the over 50s Store closures prompt restructuring and possible sell-offs.

Businesses commit to Courtauld Commitment 2025 Water Ambition Calorie-cutting plans announced

PAPA 16 PAPA Awards 2018 launch.

20 Pizza Chef of the Year 2018 24 Pizza Chef of the Year 2018

REVIEW 40 Casual Dining 2018.

PREVIEW

26 Pizzas with provenance and fl avour - toppings that differentiate.

ARTICLES 44 PizzaExpress: Still relevant after 53 years 48 Confartigianato Calabrian food promotion.

52 Navigating the digital ordering landscape - advice from Preoday’s Thomas Kneubuehl.

58 The science of productivity across front and back of house advice from elementsuite.

PROFILES 64 Pizza My World - Continental Quattro Stagioni’s Amy Giacobbi.

54 Bellavita 2018

REGULARS

FEATURES

60 Wood-fi red oven guru column.

43 New products.

65 Index of PAPA registered suppliers.

32 Variety, tradition and fl avour - cheeses.

April 2018

NEWS

Curb in eating habits of 25- to 34-year-olds could be met by targeting the over 50s British foodservice operators stand to lose the best part of £1 billion of business as 25-to-34-year-olds curb their eating out habits, claim global information company, the NPD Group, but the foodservice industry can plug the gap by capturing more of the over 50s market, they suggest.

The NPD Group is predicting a decrease in eat-out or out-of-home (OOH) visits by consumers aged 25-to-34 between now and 2022. Citing its new report, The Future of Foodservice: Great Britain 2022, it says OOH visits in Britain’s foodservice industry among this age group will decrease from 20% to around 18% of the industry total of 11.5 billion visits, a drop of two percentage points. This is equivalent to 155 million fewer visits annually and a potential loss in annual spend of up to £800 million, say NPD and this would represent another strong visit decline after the big drop between 2007 and 2012 in the same age group.

However, Britain’s foodservice operators can compensate by targeting the over 50s, advise NPD. That fast-growing demographic will account for more than 70% of the growth in the country’s population between now and 2022 according to the ONS, they observer, making this an attractive proposition for British foodservice, especially as many over 50s are wealthier, more active and more experimental when eating out than previous generations (total OOH visits among people aged 50+ could increase by more than 4% by 2022 - 130 million visits - three times faster than the total OOH market, report NPD).

“Foodservice operators seeking growth in the next five years should be aware that business coming from the 25-to-34 age band, which includes many ‘millennials’, is likely to drop. Visits from this age group have been dropping since 2007. One

reason is that millennials typically need new experiences and sources of inspiration that the foodservice industry does not necessarily provide,” said Cyril Lavenant, foodservice director UK at the NPD Group.

“The 25-to-34s are also facing higher living costs than ever, especially in housing and childcare, and this is prompting them to cut back on foodservice purchases.

Operators and suppliers will have to work hard to determine what could bring the 25-to-34s back to the market. But now is also the right time to think more about the needs of the over 50s. There are huge differences in levels of fitness, mobility and prosperity as people move beyond 50 and into their 60s and 70s. But this is still a big opportunity for the foodservice industry.”

Not only will the over 50s account for more visits, report NPD, they are already the biggest spenders when it comes to eating out. The average bill for the 50-to-64 age group at a full-service restaurant is £13.41, higher than any of the other age bands, including 25-to-34s, observe NPD with the over 65s having the second highest average spend at £13.10. Older customers will also

sustain weekend business, claim the NPD Group who say that the over 50s will drive more than half of an expected 14% increase in weekend foodservice traffic by 2022, and eventually account for 29% of weekend visits.

Britain’s over 50s will also help to strengthen the delivery boom, in which customers order food by phone, online or via apps, claim NPD. The over 50s currently account for 14% of all delivery visits and this will increase three percentage points by 2022 to 17%, say NPD. While the over 50s currently only account for 8% of delivery via apps, the NPD Group believes this will increase rapidly as older consumers become more app savvy. The NPD Group adds that the industry can expand home delivery for the over 50s, especially if operators innovate with lighter food options. Menus can offer more low-GI foods, for example, including many fruits and vegetables, beans, minimally processed grains, pasta, low-fat dairy foods and nuts, they suggest, as well as do more to assist consumers who are diabetic or who are watching their cholesterol.

Davide D’Auria competes in World Pizza Championships Pizzaiolo, Davide D’Auria, from Eurostar Commodities, is representing the UK in the World Pizza Championships this month, the Campionato Mondiale Della Pizza.

This gruelling three days of competition is now in its 27th year with some of the best pizza makers from all over the world from as far as Shanghai, Auckland and Sydney competing for the coveted Heinz Beck trophy and the accolade of being crowned the World’s Best Pizza Maker.

40 different nations are represented, 4

totalling over 750 participants and a deluge of judges, industry professionals, sponsors and more than half a million pizza aficionados are in attendance at a thrilling, passion-filled pizza experience overseen by Pizza e Pasta Italiana magazine.

“We are delighted and proud to be, for the very first time, sending someone to represent us and we wish Davide all the best and hope that he can bring the dough all the way home to Yorkshire!” said Eurostar’s MD, Philip Bull.

April 2018

NEWS

Store closures prompt restructuring and possible sell-offs After years of endless store openings, rapid growth and new launches for many well known Italian food-focused high street food chains, questions are now being asked of what’s required for future success in the wake of a significant amount of store closures that has caused some to even ask if the era of casual dining in its present form could be over.

Most have cited concerns over higher staff costs (as of this month, the national minimum wage rises to £7.83, up from £7.50, for those aged 25 and over), rising business rates and failing consumer confidence amongst other things, but in some quarters, concerns have also been raised about management style and the financing of these businesses.

Independents and small operators are also experiencing tougher times that risk their closure. According to the Insolvency Service, the number of insolvencies of restaurant businesses jumped 20% to 984 in the last year, up from 825 in the previous

year (year ended September 30, 2017).

Strada, Prezzo, Jamie’s Italian and Carluccio’s have all made announcements of plans to cut back or restructure, and according to research carried out by the accountancy group, Hacker Young, one in three of the UK’s Top 100 restaurant groups are now loss-making, they claim.

The total pre-tax profits at the UK’s Top 100 restaurant groups have fallen 64% in the past year to £125 million from £345 million, their research shows (the Casual Dining Group, which owns the high street chain Bella Italia, having reported difficult trading with an 18% increase in losses to May 2017 to £60 million, and Carluccio’s now seeking a buyer for its 102-strong chain, according to a report in the Financial Times).

“The restaurant industry has grown ahead of demand in recent years and is now going through a necessary period of consolidation and restructuring to remove excess capacity. The industry’s woes should be temporary while it deals with this

process, as long as consumer confidence can be maintained,” said Peter Kubik, turnaround and recovery partner at Hacker Young.

“Our view is that many of these chains that are running at a loss are very sustainable businesses once those excess branches are shed. Trading conditions over the past year in particular have become more difficult for restaurants, particularly with rising inflation and recent dips in high street footfall.

“Above-inflation rises in the National Minimum Wage are very hard to sustain in low margin businesses. The rise of Deliveroo has also had a mixed impact on restaurants because it has often deprived them of sales of alcohol and other drinks, which are normally high-margin sales in restaurants.”

“The government is moving in the right direction in reducing business rates, but more can be done. Some commentators say that rates for some businesses could rise by over £24,000 in the next five years.”

Euro Catering launches entry-level pizza oven Catering equipment supplier, Euro Catering (www.eurocatering.co.uk), has announced that it is importing another equipment solution that will enable start-up operations, and other caterers seeking an entry-level pizza oven, to access first-rate equipment at a hard to refuse price, say the company.

The Northamptonshire-based supplier is working with Italforni – an Italian manufacturer with which it has a 20-year relationship – to introduce the EK4 and EK44 single and doubledeck electric pizza ovens to the UK market, providing those hoping to a take a slice of the booming pizza sector with a viable new choice, feel EuroCatering.

These compact ovens come with an aluminium-coated, steel plate cooking chamber, highperformance electric heating elements and highly resistant and efficient halogen lamps.

They have a refractory baking floor, to create the perfect conditions for cooking pizza, and separate thermostatic controls to individually control the base of the oven, and its ceiling. A single-tempered glazed door is counterbalanced, to improve opening and closing.

The ovens can reach a temperature of 450°C and have a vapour-release feature that ensures excess moisture is removed from the oven chamber during cooking. The EK4 can cook four 13-inch (33cm pizzas) at once, whilst the two-deck E44 doubles this capacity. As with all Italforni ovens, the thermal insulation of the EK4 and EK44 is based on the use of the best materials and the expertise that comes from Italforni having over 30 years’ experience in the pizza oven market.

“We recognised the need for those entering the pizza sector, or offering pizza as a new menu

choice, to have an entry-level oven, at a keen price, but to also have the peace of mind of knowing that spare parts and service will always be available in the years ahead,” said Euro Catering’s sales director, Justin Towns.

“Italforni is a well-established manufacturer, with three

decades of high quality service to its name. The ovens already come with two years’ parts and one year’s labour protection.

Thereafter, the purchaser can rest assured that Italforni will be around to offer any support required. This distinguishes these entry-level ovens from many others in the market.”

www.papa.org.uk 5

NEWS

Businesses commit to Courtauld Commitment 2025 Water Ambition The impact on the environment of producing food and drink, both in the UK and overseas, will be reduced under a new Water Ambition launched by sustainability experts WRAP, in partnership with WWF and the Rivers Trust as part of Courtauld Commitment 2025.

Courtauld Commitment 2025 is the first voluntary agreement to tackle resource efficiency across the entire food chain, from primary production on farm to point of consumption.

It will help businesses increase productivity and address sectorwide issues that lead to waste, greenhouse gas emissions and water stress.

First established in 2000, WRAP is a not for profit organisation which works with governments, businesses and citizens to create a world in which we source and use resources sustainably (their impact spans the entire life-cycle of the food we eat, the clothes we wear and the products we buy, from production to consumption and beyond).

Announced on World Water Day (22 March 2018), the Ambition has the backing of signatories to WRAP’s tenyear Courtauld Commitment

2025 voluntary agreement, including major UK retailers, food and drink manufacturers and brands, businesses from within the hospitality and food service sector and trade bodies (these currently include ABP Food Group, Bidfood, Coca-Cola GB, the Co-op, M&S, Nestlé, Sainsbury’s and Tesco).

The Courtauld Commitment 2025 Water Ambition will see UK businesses act within their own operations, and collectively in food sourcing areas, to tackle water stress and improve water efficiency.

By 2025, Courtauld

Commitment 2025 signatories have agreed to monitor water use in their own operations and have improved efficiency, as well as aim for 100% of signatory businesses monitoring water use and have delivered water reductions in operations under their direct influence.

Business signatories are participating in collective action to improve the quality and availability of water in key sourcing areas, and there is an aim for 100% of signatory businesses supporting collective action projects in critical sourcing locations for UK food

and drink supply (over the lifetime of Courtauld 2025, these projects will aim to cover around half of the production area of fresh produce supply from water stressed locations, as well as key water stressed areas for arables and livestock).

Each project will also aim to deliver reductions in water stress, measured against the most important water stress impacts and metrics in that location (for example, reduction in consumptive use, improved water quality status, nitrate/ phosphate/sediment levels in local watercourses).

“WRAP and Courtauld 2025 has been an inspiration to Bidfood on the challenge of addressing water shortages that impact so many communities across the globe, and have provided some really worthwhile tools, resources and collective action projects on plate2planet the foodservice industry’s on-line resource for sharing best practice in CSR and sustainability. That’s why we fully support the new Courtauld 2025 Water Ambition.

We hope that many other foodservice organisations follow their lead and get involved too,” said Shirley Duncalf, head of sustainability, Bidfood.

New Concept wins second Buon Apps contract A custom-built wood fired pizza oven is just one of the attractions at the newly opened Buon Apps in Otley near Leeds.

When owners Alessandro and Elena Sofia decided to move to bigger premises, they returned to New Concept – designers and suppliers of catering equipment across the UK - for the design and catering equipment (the Old Mill at Garnett Wharfe has been totally refurbished and offers two floors of eating and drinking).

“It’s a beautiful building clad in local Yorkshire stone and inside it’s all top end kit,” explained Sandro Formisano, chairman of New Concept. “There are three bar areas, one on the ground floor and two on the first 6

floor, one of which is a dessert and coffee bar.”

The restaurant serves authentic Italian cuisine so the kitchen has been fitted out around the menu with all the specialist

equipment including pasta boilers from the Electrolux brand. Customers can see right into the kitchen thanks to a glass viewing panel, with a wood fired pizza oven no doubt being the first thing they spot. And with the new restaurant being about four times the size of the previous venue, the owners said that needed to use a company they could trust.

“New Concept follow the project all the way from start to finish. It’s clear they have 26 years’ experience,” said Alessandro Sofia.

“They’re very knowledgeable about the kitchen with regards to all the equipment.

I trust them. It’s the one to one business relationship that makes the difference.”

April 2018

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NEWS

Calorie-cutting plans announced Major steps to cut people’s excessive calorie intake have been unveiled by Public Health England (PHE) and the Department of Health and Social Care (DHSC), as part of the government’s strategy to cut childhood and adult obesity.

The package includes new evidence highlighting overweight or obese boys and girls consume up to 500 and 290 calories too many each day respectively, a challenge to the food industry to reduce calories in products consumed by families by 20% by 2024 and the launch of the latest One You campaign, encouraging adults to consume 400 calories at breakfast, and 600 for lunch and dinner (this comes as adults consume 200 to 300 calories in excess each day, report PHE).

Too many children and most adults are overweight or obese, suffering consequences from bullying and low selfesteem in childhood, to type 2 diabetes, heart disease and some cancers as adults, and an obese parent is more likely to have an obese child, who in turn is more likely to grow up into an obese adult, claim PHE. Obesity affects us all, as it is a burden on the NHS and local authorities (the NHS spends around £6 billion a year treating obesity-related conditions and obesityrelated health problems also keep people out of work, stifling their earnings and wider economic productivity, add PHE).

The government’s challenge to the food industry is set out in Calorie reduction: the scope and ambition for action (published on Tuesday, 6 March 2018 by PHE). As with the sugar reduction programme, the industry has three ways to reduce calories. Namely,

change the recipe of products, reduce portion size and encourage consumers to purchase lower calorie products. Categories of food covered by the programme include pizzas, ready meals, ready-made sandwiches, meat products and savoury snacks.

If the 20% target is met within five years, more than 35,000 premature deaths could be prevented and around £9 billion in NHS healthcare and social care costs could be saved over a 25 year period, claim PHE. Their report also includes new data on children’s daily calorie consumption. Depending on their age, overweight and obese boys consume between 140 to 500 calories too many each day and for girls, it is 160 to 290 when compared to those with healthy body weights. Adults consume on average 200 to 300 calories too many each day.

“The simple truth is on average we need to eat less. Children and adults routinely eat too many calories and it’s why so many are overweight or obese. Industry can help families by finding innovative ways to lower the calories in the food we all enjoy and promoting UK business leadership on the world stage in tackling obesity,” said Duncan Selbie, chief executive of PHE. Steve Brine MP, Public Health and Social Care Minister, added: “There can be no doubt that obesity is now one of our greatest challenges - one that is fuelling an epidemic of preventable illnesses like type 2 diabetes and cancer. These not only shorten lives but put unsustainable pressure on our health service.

“We have a responsibility to act, which is why we are supporting families to make the healthy choice. Our calorie reduction

programme – the first of its kind from any country in the world – will continue to build on the progress of our world-leading childhood obesity plan, which has led to positive steps by industry.

The latest One You campaign aims to support people to be more calorie-aware when they are out and about with its simple tip 400-600-600. Aim for 400 calories at breakfast, and 600 for lunch and dinner.

Major high street brands are partnering with PHE on the campaign, signposting to meals that meet the 400-600-600 tip. Total daily calorie intake recommendations remain at 2,000 for women and 2,500 for men.”

Dr Alison Tedstone, chief nutritionist at PHE, added: “It’s hard for people to make healthy food choices, whether for themselves or their families. That’s why we are challenging the food industry to take 20% of the calories out of everyday foods, building on their good work on salt and promising announcements on sugar.

“We are also working through our campaign and its partners, to give the public the information they need to help make those choices easier.

“The 20% reduction target is the result of analysis of the new calorie consumption data, experience of sugar and salt reduction programmes, and more than 20 meetings with the food industry and stakeholders.

“The next step in the programme involves engagement with the whole food industry such as retailers, manufacturers, major restaurant, café, takeaway, and delivery companies, and health and charity sectors, to develop category guidelines. These will be published in mid-2019.”

Papa John’s Plymouth store enjoys record sales Papa John’s has named its Plymouth store as the record holder for the highest ‘pizza sales during one week’ in 2017.

The Mutley Plain outlet is run by franchisees Jo and Austin Boland, who joined Papa John’s in 2013. The husband and wife team employ around 60 local staff in Mutley Plain plus their new Papa John’s in St Budeaux, also located in Plymouth.

“We had been building up to a record week and the return of students to the region late last spring pushed our pizza sales to the highest level ever! One challenge we faced is that our Mutley Plain store is one of the smallest Papa John’s in the UK. Our staff were pretty cosy serving up all the pizzas and so the lack of space was a big driver in opening our second outlet in St Budeaux, at the end of last year,” said Jo Boland.

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From left to right - Gareth Davies (Papa John’s regional vice president for Western Europe), Austin Boland, Jo Boland and David Scott (Papa John’s senior director of marketing).

“We have been busy with promotional activity including digital brand awareness, traditional leafleting and we even support a local football team! We are now pleased to report both outlets are doing brilliantly and we look forward to growing sales further in the future.”

Jo and Austin Boland’s achievement was recognised with a special award at Papa John’s recent company franchise conference, held in Milton Keynes. For the first time, Papa John’s entire UK network, including store managers, key staff as well as franchise owners and suppliers, came together to celebrate successes and highlight outstanding team and individual achievements throughout the year at the ‘Champions of Better’ themed event.

April 2018

NEWS

Fasting diets reduce important risk factor for cardiovascular disease Intermittent energy restriction diets, such as the 5:2 diet, clears fat from the blood quicker after eating meals than daily calorie restriction diets – reducing an important risk factor for cardiovascular disease, a new study in the British Journal of Nutrition has reported.

In what is claimed to be the first study of its kind, researchers from the University of Surrey examined the impact of the 5:2 diet on the body’s ability to metabolise, as well as clear fat and glucose after a meal and compared it to the effects of weight-loss achieved by a more conventional daily calorie restriction diet (previous studies in this field have predominantly focused on blood risk markers taken in the fasted state, which only tend to be, in for the minority of the time, overnight).

During the study, overweight participants were assigned to

either the 5:2 diet or a daily calorie restriction diet and were required to lose 5% of their weight. Those on the 5:2 diet ate normally for five days and for their two fasting days consumed 600 calories, using LighterLife Fast Foodpacks, whilst those on the daily diet were advised to eat 600 calories less per day than their estimated requirements for weight maintenance (in the study women ate approximately 1400 calories, men ate approximately 1900 calories/ day).

Under the expert guidance of the team, those on the 5:2 diet achieved 5% weight-loss in 59 days compared to those on the daily calorie restriction diet who achieved their goal in 73 days.

27 participants completed the study, with approximately 20% of participants in both groups dropping out because they either could not tolerate the diet

or were unable to attain their 5% weight-loss target.

Researchers found that participants who followed the 5:2 diet cleared the fat (triglyceride) from a meal given to them more efficiently than those who undertook the daily diet. Although there were no differences in post meal glucose handling, researchers were surprised to find variations between the diets in c-peptide (a marker of insulin secretion from the pancreas) following the meal, the significance of which will need further investigation.

The study also found a greater reduction in systolic blood pressure (the pressure in your blood vessels when your heart beats) in participants on the 5:2 diet. Systolic blood pressure was reduced by 9% of following the 5:2, compared to a small 2% increase among those on the daily diet. A reduction in

systolic blood pressure reduces pressure on arteries, potentially lessening incidences of heart attacks and strokes.

“As seen in this study, some of our participants struggled to tolerate the 5:2 diet, which suggests that this approach is not suited to everybody; ultimately the key to dieting success is finding an approach you can sustain long term,” said Dr Rona Antoni, research fellow in nutritional metabolism at the University of Surrey.

“But for those who do well and are able stick to the 5:2 diet, it could potentially have a beneficial impact on some important risk markers for cardiovascular disease, in some cases more so than daily dieting.

However, we need further studies to confirm our findings, to understand the underlying mechanisms and to improve the tolerability of the 5:2 diet.”

New non-dairy, ice cream-style dessert meets free-from demand A range of non-dairy ice cream-style desserts – suitable for vegetarians, vegans and coeliacs – is now available nationwide from frozen food distributor, Central Foods (www. centralfoods.co.uk).

The selection, which suits a range of dietary requirements, say the firm, is available in scooping packs to foodservice professionals and caterers via wholesaler Bidfood and has been launched in response to soaring demand for free-from items in the foodservice sector.

“The demand for free-from items, including products suitable for those avoiding gluten and who are vegetarian or vegan, is increasing all the time and this non-dairy ice

cream-style dessert range ticks a number of boxes,” said Gordon Lauder, managing director of Central Foods.

“As well as being really creamy (despite being milkfree!) and tasty, the range is free

from wheat, gluten, eggs and nuts. We know from Horizons research that ice cream tops the most popular dessert chart across all catering outlets - both in winter and summer - year after year, so our new range

is an ideal dessert for food professionals to have to hand.

“Ice cream remains a popular option for dessert – either on its own or as an accompaniment – and as a treat, because it reminds people of their childhood and happy times on holiday. Our new range is available in scooping tubs, providing menu flexibility and variety, and allowing even vegan and free-from consumers the chance to enjoy everyone’s favourite treat.”

Branded Food Heaven, the selection is available in four different flavours - blueberry, chocolate, raspberry, and vanilla - with each flavour supplied in 1 x 900ml tubs, and offering approximately 18 x scoops.

www.papa.org.uk 9

NEWS

Pan’Artisan launches new and improved Tasca range Pan’Artisan’s (www.panartisan.com) popular Tasca bread pockets are now available in a 75g format to meet customer and consumer demands for snacking and lighter lunch options - just right for the grab and go sector, feel the company.

Their range of six Tascas has also been updated with three new varieties following research that indicates consumers desire more sophisticated tastes and better product quality. The new Tasca range now comprises Plain White (classic white dough, perfect for a wide variety of fillings and great grilled as a hot-eating sandwich), Red Onion (including aromatic red onion, a great compliment to roasted meats or cheeses) and Caesar (flavoured and topped with cracked black pepper and cheese, adding texture and heat to the classic white dough to pair perfectly with cold meats, salads and

cheeses for a lighter, fresher summer eat).

There is also a new Sour Dough (on-trend sour dough, with the distinctive tangy taste of added sour that is suitable for robust flavours such as anti-pasti style meats and vegetables and superb as a grilled pizza style snack), new Italian Herbs (classic white dough with the addition of traditional Italian herbs, including oregano, basil, thyme and

bay and a wonderful match to chicken and pesto and a great accompaniment to the traditional Caprese salad for a light lunch) and a new Multi-seed (flavoured with nigella seeds, blue poppy and linseeds, delivering a nutty, textured bite that adds another dimension to lower-fat fillings such as chicken, and chargrilled vegetables).

Pan’Artisan’s Tascas have been created to present operators with a simple to use product. These fully baked, folded, soft bread pockets are a perfect for choice for a quick and easy sandwich with a difference, suggest the firm. The new individual 75g portion size means they are great for waste control too. They are also simple to use - just thaw, fill and serve, either cold or warmed, in an oven or toasted on a Panini grill at 160°C for just 90 seconds because, unlike Panini, Tascas are fully baked.

Ugo Foods add new pasta to their Thrive retail range

Just Eat launches major drive to reduce takeaway plastic waste levels

Ugo Foods say that their new vegan Pumpkin and Sage Raviolini is part of a brand overhaul.

Previously, the range had been marketed as Evexia Thrive, having garnered a significant gluten-free following. With the fastgrowing trends towards both higher protein lifestyles and veganism, people are increasingly concerned with environmental, ethical and health issues, they observe.

“Ugo Foods has a track record in innovation which has seen our share of the fresh pasta market grow dramatically over the last five years,” said commercial director, Sophia Cooke.

“Keeping ahead of emerging trends is very much part of our ethos and launching products like our new Ugo Thrive Vegan Pumpkin and Sage Raviolini is key to developing our burgeoning Ugo Thrive sub-brand and ensuring we keep younger, more healthconscious consumers happy.

“With a 32% increase of young people searching for vegan foods on Google, we see this as being a lead message for consumers.

Gluten free is still very relevant

Just Eat has announced a package of measures to reduce excess plastic included in UK takeaway food deliveries.

New consumer research has revealed that three quarters (74%) of takeaway-eaters do not need items such as plastic cutlery, straws and sauce sachets in their food delivery order, and that they would prefer their takeaway to arrive without them, report Just Eat. In addition, half (49%) say they would be more inclined to order from their local restaurant if they didn’t receive unnecessary plastic items, they add.

The takeaway food delivery hub works with 28,000 largely independent restaurants in the UK, and says, having sold over one million plastic packaging products to UK restaurants in 2017 through its partner shop, it has now stopped selling all single-use plastic items.

In addition, it says that it is committed to establishing an innovation platform to invest in the research and development of innovative and practical alternatives for single use plastics (the first initiative will be a partnership with Skipping Rocks Lab to trial the introduction of seaweed-based sauce sachets to restaurant partners which are not only edible but also decompose within six weeks).

It will also trial adding a pre-ticked box on its app and web site to nudge customers to opt out of receiving plastic that they do not need - such as plastic cutlery, straws and sauce sachets. Plus, it will work with the Sustainable Restaurant Association to create and distribute a series of resources for restaurants to help them and their customers reduce plastic usage over time.

“Many of the plastics polluting our oceans are by-products of food and drink consumption. As the market leader in online food delivery, we are using our influence to drive more environmentally-friendly behaviour among our restaurant partners and customers,” said Graham Corfield, UK managing director of Just Eat. “In the short term, that means helping our customers opt out of excess plastics and completely halting the sale of single-use plastics from our restaurant partner shop. In the medium term, it means educating our 28,000 restaurant partners to reduce their plastic usage. And in the long term, it means funding the research and development which will create more sustainable packaging that keeps food hot and fresh.

“This is just the first step and we look forward to working with our partners and suppliers to support innovation in the sector.”

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and Ugo’s new ‘Ugo Thrive’ vegan Pumpkin and Sage Raviolini is also uniquely free from all 14 recognised allergens, meaning that the product is also bound to appeal to the fast growing ‘’free from’’ sector. Many children these days have nut, wheat, milk and egg allergies so parents delight in being able to find something that their kids can eat.”

Sales manager Beverley Singer added: “The emergence of increasing numbers of coeliac and gluten intolerant consumers is what first led us to develop our chickpea pasta. What were previously choices driven by intolerances and allergies are morphing into health and lifestyle choices, for example, over one in three shoppers now buys into dairy free milk products, with similar trends being seen in other categories.’’

Currently available in the chiller cabinet in Waitrose, Sainsbury’s, Ocado, Booths, Wholefoods and good independent health stores nationwide Ugo’s Vegan Pumpkin and Sage Raviolini retails at £3.00 and its Chickpea Fusilli at £2.50.

April 2018

From dealing with issues on legislation to providing advice and help to support members, the Pizza Pasta & Italian Food Association is committed to encouraging and promoting excellence across the pizza, pasta and Italian food sector in the UK.

tel: 01291 636333 web: www.papa.org.uk

NEWS

Hotelympia competition winners At the recent Hotelympia, Pan’Artisan announced that the winner and runner up of their Street Food Dough Ball Challenge was Liam Tinnion of Sodexo and Dylan Hodgson of the RAF, respectively.

Liam Tinnion executed an impressive dish, of Spicy Burgers with a Cooling Yoghurt Dip to take top spot at the challenging Salon Culinaire competition, while Dylan Hodgson was hot on his heels taking position of runner up with Deep South Macaroni served in a Crisp Bread Cone with Cajun Smoked Chicken and BBQ Beans.

For a second year Pan’Artisan had the pleasure of sponsoring an open live theatre class at the highly regarded Salon Culinaire competition. The company provided some

of their Sourdough and Pizza Dough Balls for competitors to create two portions of an innovative street food dish that could be

ceda conference to follow Jeff’s Way Every year ceda – a trade association representing professional catering design, project management, equipment distributors and service companies in the UK - nominates a charity to support at its annual ceda conference (usually a cause in some way connected to the catering industry).

This year’s chosen charitable cause is Jeff’s Way. Set up in honour of Jeff Whitaker, the late CEO of ceda member, Whitco, the cause has been set up to celebrate Jeff’s passion for life and to build a lasting legacy in his name. Jeff’s Way aims to help young people build a future for themselves and benefit from education, opportunity and security; three issues that were close to Jeff Whitaker’s heart.

This year, all monies raised at the ceda conference will be donated to Jeff’s Way and divided equally between the development of young catering talent at Hull College (Education), the Sea Cadets (Opportunity) and the Royal National Lifeboat Institution (Security).

“Jeff was never happier than when he was cooking, on a boat or by the sea.

He joined the Sea Cadets, which instilled discipline and high standards. The catering faculty at Hull College gave him the skills he needed to join the catering teams of the merchant navy and Royal National Lifeboat Institution, where Jeff saw and experienced first-hand the work they do to save lives at sea,” said Vita Whitaker, Jeff’s wife and Whitco commercial director, as well as Jeff’s Way founder.

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“These institutions shaped Jeff’s outlook and attitude to life and it seems only fitting to allow others the opportunity to benefit from them in his name.”

Mark Kendall, ceda chair, whose choice it is to nominate a charity to support at Conference each year added: “Selecting Jeff’s Way as the 2018 ceda conference charitable cause was an obvious choice for me. Jeff was such a highly regarded member of the catering industry. He was a true gentleman who had time for everyone he met and he will be sorely missed by the entire ceda family and his peers in the wider catering sector.”

This year’s ceda conference will take place at the Hilton, St George’s Park, Burton upon Trent on Thursday 26 and 27 April and fundraising activity will take place on both evenings.

Jeff and Vita Whitaker.

served up as if being delivered from a street food van or take away shop.

Competitors were encouraged to take inspiration from global cuisines as well as demonstrate their skill and understanding of the product, whilst showcasing the versatility and benefits of Pan’Artisan’s dough balls to best effect.

“The results of the Street Food Dough Ball Challenge were truly wonderful. All competitors produced excellent dishes, highlighting their impressive culinary skills.

We were impressed by the creativity and innovation of the dishes, which utilised the dough balls in such imaginative ways, confirming just how versatile dough balls can be,” said Chris Dickinson, new business development director at Pan’Artisan.

CWF introduces new Asti Secco CWF (www.continental-wine.co.uk), the Yorkshire based wine importer and alcoholic drinks manufacturer, says that it is delighted to introduce a new Asti Secco.

Asti DOCG is made entirely from the Moscato Bianco grape and has a characteristic musky flavour, balanced sweetness and acidity and moderate alcohol content. The intense aroma has hints of acacia blossom, wisteria, orange and mountain honey with a spicy undertone with notes of elder flower, yarrow and bergamot, say CWF. Harvesting of the Moscato Bianco grape is done by hand to keep the bunches whole and preserve the characteristic aroma of the freshly picked grapes.

Asti Secco DOCG has been produced using a wine making technique developed as a result of a research project focused on maximising the skills and expertise used in the vinification of Moscato Bianco (this technique requires special conditions for the contact with the yeasts, resulting in a well-balanced and harmonious profile).

With an ABV of 10.5% vol, and excellent as an aperitif, Asti Secco is a good match for cold cuts, fresh cheese, poultry, rabbit, fish, shellfish and first courses in general such as risotto, advise CWF. “This is a fabulous and unique wine.

I was very impressed when I tasted it and am delighted that we have the opportunity to list it. I am certain that it will prove to be equally as popular with our customers,” said Nick Tatham MW, wine development manager at CWF.

April 2018

NEWS

Northern restaurant and bar scene powers ahead of London Booming restaurant and bar scenes in Liverpool, Manchester and Leeds are growing at rates more than double those of London with some of the latest industry data showing that northern cities dominate a new league table of hospitality growth, occupying six of the top eight places, with independent operators leading the surge as some casual dining chains struggle.

New analysis by Northern Restaurant & Bar (the trade show for the northern hospitality industry which took place in Manchester last month, and CGA, the hospitality data and insight specialists), has shown that the ‘M62 corridor’ spanning Liverpool, Manchester and Leeds is a hotspot for new restaurants and bars. The number of city centre outlets within those locations has increased by over 20% over the last five years, a percentage double that of London, which

had a 10.4% increase during the same period, report CGA. The data, from CGA’s Outlet Index, covered the central business districts of every major city which contained over 100 licensed premises. Liverpool topped the chart with 25.2% growth over a five-year period, with Manchester close behind on 24.9% and Leeds in third place on 20.5%. Southampton was fourth with a rate of 20.5%, York was on 19.5%, Cardiff 17%, Newcastle 15.7%, and Bradford was in eighth place on 15.1%.

Overall northern cities occupied six of the places in the top eight, whereas London was in 14th place on 10.4%.

“We’re delighted but not surprised by the data, we have seen the changes first hand new restaurants and bars are opening almost every day.

Liverpool, Manchester and Leeds are building top class food and drink scenes, and that’s great news for diners.

CITY CENTRE RESTAURANT & BAR GROWTH City Centre Total Sites 5 Year Change Liverpool 408 25.20% Manchester 622 24.90% Leeds 341 20.50% Southampton 130 20.40% York 270 19.50% Cardiff 220 17.00% Newcastle 397 15.70% Bradford 107 15.10% London 3288 10.40% (Source: CGA Outlet Index 2017) Despite this being a challenging period for hospitality businesses, the growth is being largely driven by ambitious regional independents, and we’re proud that NRB can help to inspire and inform them,” said Thom Hetherington, CEO of Northern Restaurant & Bar. “Of course London is a much bigger restaurant and bar scene in absolute terms, but percentages don’t lie, the change in the cities in the North

is more pronounced and has a proportionally greater impact on diners, whether residents or tourists. Moreover, we are working on additional data which shows that growth in the region is indeed being driven by independents, with the featured Northern cities showing an increase in independent outlets at over twice the national rate,” added Jamie Campbell, retail business unit director of CGA.

Jestic expand their pizza oven offering Jestic (www.jestic.co.uk) has been unveiled as the exclusive distributor of the Italian brand, Alfa Pro, across the UK & Ireland.

With over 40 years of experience and research, Alfa Pro, wood and gas fired ovens feature unique, patented, Forninox™ technology, combining strong stainless steel with tough refractory tiles, to achieve a lightweight yet highly durable commercial oven, say Jestic. Powered by gas, wood or dual fuel, the ovens are equally suited for a traditional kitchen setup, as they are for positioning front of house, in an open kitchen, in full view of diners, they point out.

Alfa Pro ovens are available in a wide range of sizes and styles, each offering a compact design to maximise space in a busy kitchen. From smaller, countertop ovens such as the Qubo, capable of cooking up to 80 pizzas per hour, to the larger, freestanding models such as the Opera, with a capacity of up to 150 pizzas per hour, the range includes a solution for all needs, feel Jestic.

Pre-assembled, the oven installation is completed in just a few quick steps, and

thanks to an uncomplicated design, the oven requires little training to generate the very best results, claim Jestic, reaching the optimum working temperature in as little as 15 minutes, as well as being designed with the latest thermal insulation to achieve a better heat retention so as to offer an ideal solution to producing authentic, Italian artisan pizza.

“We’ve been extremely impressed by the outstanding build quality, cooking consistency and drive for innovation by Alfa Pro and as such we’re delighted to be announced as the exclusive distributor for the range in the UK and Ireland,” said Steve Morris, sales director at Jestic Foodservice Equipment.

“Complementing our existing portfolio of commercial pizza ovens, we believe the inclusion of the Alfa Pro range will give our customers the ultimate choice when it comes to finding the best solution for their business. Combined with our Jestic Aftercare offering, including maintenance contracts and a dedicated and highly experienced culinary development team, the new distribution agreement with Alfa

Pro will ensure that we offer one of the most comprehensive, dedicated pizza oven portfolios on the market.”

www.papa.org.uk 13

NEWS

High protein pizza dough to be launched

Independent family run artisan pizza base producer, Deli Conti, will be unveiling a new high protein pizza dough at one of the UK’s largest food and drink trade shows this month, following support from food innovation scientists.

Experts at the Food Innovation Centre, based at the University of Nottingham’s Sutton Bonington Campus, are focusing on a number of key issues in the food and drink sector, including the increasing demand for alternative sustainable proteins.

In a unique collaboration project that provides free specialist innovation support to small and medium-sized food and drink firms in Nottinghamshire and Derbyshire, the centre offers access to scientists, technicians, and facilities at the university – enabling eligible food and drink firms to seek free advice on how to overcome challenges and develop new ideas.

One of the latest firms to take advantage of the expertise on offer is Nottinghambased pizza base and dough ball producer Deli Conti. The company turned to experts at the Food Innovation Centre as it prepared to develop a new high protein pizza dough to satisfy the increasing demand for high protein products. Now the new product is ready for launch and will be unveiled at Food & Drink Expo at the NEC, Birmingham, this month.

Luciano Vendone, who runs Deli Conti with his wife Susan, said: “High protein food is increasing in popularity, and as a supplier to the foodservice sector for many years, we wanted to offer a high protein version of our authentic pizza bases. We needed the input of experts at the Food Innovation Centre and a UKAS accredited laboratory to verify the protein levels so that we can advertise the products as ‘high protein’ and we are delighted that we have achieved that aim.”

Deli Conti, which supplies its dough balls, pizza bases and panizza® to restaurants, bars, hotels, schools, universities and caterers across the East Midlands and beyond, hopes the new dough will appeal to gyms, leisure facilities and other catering outlets that specialise in high protein food and drink. Luciano Vendone has been making authentic pizzas for almost 40 years, always using the same method.

“We have given out samples of the new high protein pizza for chefs to try, and have had the thumbs up from everybody. We are looking forward to launching the product at Food and Drink Expo 2018,” Luciano Vendone added.

In order to be described as ‘high protein’, at least 20% of the energy value of the food must be provided by protein. A claim that a food is a source of protein may only be made where at least 12% of the energy value of the food is provided by protein.

“The project with the Food Innovation Centre has been an immense help to Deli Conti. As a small business, we have the ideas and the capability but time for research and development is sparse. We knew we could develop a truly high protein pizza base, but it was important to get the nutritional claims correct before going to market,” said Susan Vendone.

“The service we received from the team at the Food Innovation Centre at the University of Nottingham was excellent and it means we can promote our high protein products – knowing that they have been developed with the help of experts in the field of innovation.”

The Food Innovation Centre, which is part-funded by the European Regional Development Fund (ERDF), is part of the Division of Food Sciences at the University of Nottingham. Its experts are looking at a range of global issues affecting the food industry, including ways to reduce waste, innovative new products and energy that can be created from by-products, and new protein sources.

Richard Worrall, head of project at the Food Innovation Centre, said: “The food science experts working at the Food Innovation Centre were very pleased to support Deli Conti, as the company developed a high protein pizza base to satisfy increasing demand in the foodservice sector for high protein foods. The collaboration illustrates how the expertise in universities can be harnessed by food and drink producers in Derbyshire and Nottinghamshire to help them create new products and grow their businesses.”

For more information about the Food Innovation Centre, visit www.nottingham. ac.uk/biosciences/business/foodinnovation-centre.aspx

Cirio wins Italian High Quality Award 2018 Cirio have been announced as the winner of the Quality Award 2018 for a third consecutive year.

The High Quality Award has been given to Cirio’s range of passatas, chopped tomatoes and peeled tomatoes and is presented to food and beverage brands who have passed rigorous sensorial tests which take place in specialist laboratories under the supervision of Marketing Consulting, a company with international experience in sensory analysis tests carried out by consumers. In addition, a panel of 300 consumers blind test and judge various components of products including packaging, appearance, ingredients, flavour and texture.

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As winners, Cirio can use the Quality Award logo on the packaging of peeled tomatoes, chopped tomatoes and passatas for a whole year. A prestigious award, it serves to reflect the quality of the product it

features on and was originally created as the result of a project by Marketing Consulting, whose mission is to ‘put the consumer at the centre’ always.

“We are particularly proud for having obtained this recognition because it is a veritable attestation of esteem and approval that comes directly from consumers,” said Federico Cappi, director of retail marketing at Conserve Italia. “Being presented with the Quality Award means that those who buy our passatas and our peeled products are the first to guarantee the goodness of our products and invite future consumers to make a purchase choice that will certainly leave them satisfied.”

April 2018

NEWS

SHORTS Topper-Pod offers two-in-one simplicity Packaging supplier, WK Thomas, has launched the Topper-Pod - a new concept in food-to-go eating that will give retailers more flexibility and excellent shelf presence with their takeaway offers, claim the company.

The Topper-Pod is unique feel the firm in offering two components that dovetail snugly together to form a product with the look and feel of one stylish, but ergonomic container, this making it well suited to many types of foodservice business, from high-street deli to larger convenience-food outlet selling salads, desserts and snacks with toppings.

The crucial, stand-out quality, however, is that the two components keep both food and accompanying topping completely separate, say WK Thomas. The main food container is topped with a re-closable lid that doubles as a smaller pot for toppings (consumers simply remove the upper lid, peel open the container and pour the topping on to the main meal inside the larger container).

Made from clear rPET, TopperPod also ticks the environmental box for recycling to help give consumers more peace of mind and retailers another USP, point out the company.“Foodservice continues to be an exciting and dynamic market sector, with new grab-and-go outlets springing up on our streets by the day. TopperPod fits the bill perfectly for responding to this shift in what we eat and how we eat it – on the go. Our design has real on-shelf impact to make this impulse buy an absolute must. But there was nothing impulsive in the design,” said Des Thurgood, sales director at WK Thomas.

“The Topper-Pod is a bespoke creation that fuses the best of WK Thomas design and technology with the demands and desires of today’s time-poor consumers who nevertheless have an eye for good-looking but highly functional design. It has curve and tactility, coherence and simplicity, fun and excitement – kids will love our new Topper-Pod. It’s simple but smart.”

New hotter and crunchier fries for home deliveries To assist operators in providing high quality home deliveries, Aviko has launched the new Premium Crunch Fast Food Fries which stay piping hot and crunchier for longer, claim the company.

Created using the latest technologies, the Premium Crunch Fast Food Fries retain that all important crunch, making them ideal for use in deliveries, they suggest.

“No longer do operators need to be concerned with delivering cold or soggy chips!” Mohammed Essa, commercial director UK and Ireland, Aviko, explained. “We have specifically designed the Premium Crunch Fast Food Fries to support the quick service market in delivering the highest standard of chips possible. With a thicker coating, the new fries are perfect for home delivery packaging and will arrive without any breakage or loss of heat and will also remain satisfyingly crunchy.”

www.papa.org.uk

Available in two varieties – Crunch Shoestring 7mm and Crunch 9.5mm – the premium Fast Food Fries can assist operators in increasing profits whilst also catering for gluten-free diets and being suitable for vegetarians.

“Cooking in just three minutes, the launch of our Crunch Shoestring and Crunch Fast Food Fries enables operators to deliver great quality fries almost instantly that everyone can enjoy and even better can help boost profits at the same time,” Mohammed Essa added.

SALISBURY’S ZIZZI CLOSED The Zizzi restaurant in Salisbury, Wiltshire, where father and daughter, Sergei and Yulia Skripal had eaten, having, at some point, been exposed to as un-yet identified form of chemical poisoning was closed “as a precaution” while ongoing investigations into the incident were carried out.

BUSINESS RATES OVERHAUL CALLED FOR The British Takeaway Campaign (BTC), an umbrella group representing those involved in the supply and preparation of the nation’s favourite foods, commented ahead of the uplift of business rates on 1 April 2018 in calling on the government to overhaul the business rates regime to make it fairer and more transparent, as well as to ensure that local councils are prevented from hoarding business rates relief funds. A full review of the business rates regime is now long overdue, said chair of the BTC, Ibrahim Dogus.

LONDON WINE FAIR (21-23 MAY 2018) The London Wine Fair has announced a line-up of premium masterclasses and walk-up tastings as part of the jam-packed schedule at this year’s show. A whistle-stop tour of Rothschild Champagne, the Loire Valley, Tuscany and Rioja, will be on offer, before hopping across the pond to take in Napa, Uruguay and Lafite’s vineyards in Chile! Pre-booking your seat is essential for the premium masterclasses, while the walkup tastings are first-come, first-served, say the organisers (for all, you must be registered to attend the London Wine Fair first).

MODERNIST PIZZA A new book entitled Modernist Pizza to be published by the Cooking Lab, is setting out to be the most comprehensive pizza cookbook to date, spanning multiple volumes and including both traditional and innovative recipes for pizzas found around the globe, say its authors Nathan Myhrvold and Francisco Migoya.

Currently in its early, research gathering stages, the book will explore topics such as science, history, equipment, techniques and the people who have made pizza so beloved.

NEW PIZZA AND FOCACCIA DOUGH Self-styled frozen food one-stop shop, field fare, has launched some new authentic pizza and focaccia dough with no preservatives, no additives, no colouring, just the finest and simplest of ingredients, claim the company, including Spanish extra virgin olive oil, flour from a British flour mill, family owned since 1562, and - uniquely - active, fresh British yeast (DCL). They use a traditional Italian method to optimise flavour and texture, with the dough balls being quick frozen after a first fermentation of the yeast, so as to be ready for a second fermentation by the customer when thawed.

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PAPA AWARDS 2018

Sponsored by

2018 The 29th Annual PAPA Awards have been launched to showcase the finest pizza, pasta and Italian food businesses across the country.

We are holding the awards again this year in conjunction with the European Pizza and Pasta Show, with the Pizza Chef and Pasta Chef of the Year finals being staged on the third and final day of the show, 15 November 2018 at Olympia.

That evening, the PAPA Awards dinner will see the industry’s finest come together at the Royal Lancaster London Hotel when all the winners will be announced.

We are delighted to announce the categories for this year’s 2018 PAPA Awards that could see your business achieve national recognition.

Whether your business is a major high street name or a thriving independent, the PAPA Awards are an opportunity for gaining recognition as well as promotion. The aim of the awards is to recognise excellence in all aspects of the market from designing pizzas to making and selling pasta products. We will be scouring the country for the very best examples of pizza, pasta and Italian food, so make sure you enter now! There is no cost involved.

TO ENTER…

Please visit www.papa.org.uk/awards to download an entry form, or email caron@papa.org.uk for more information and to register your interest.

All judging will be undertaken by experts in the field who are bound by confidentiality agreements.

Closing date: All entries must reach the Association by no later than 31 August 2018

PAPA AWARDS 2018

THE AWARDS PAPA OVERALL OPERATOR AWARD This is a lifetime award, 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. This award will only be presented when the judges feel it is merited.

PIZZA RESTAURANT CHAIN AWARD All pizza restaurant chains will be considered for this award. The award will be given to the pizza restaurant chain (a business with 10 or more restaurant sites) which is shown by research to have been the most successful in the year maintaining growth and customer loyalty. For the purposes of the awards, a pizza restaurant is defined as one where pizza forms the main focus of the business.

ITALIAN RESTAURANT CHAIN AWARD Acknowledging the best in genuine Italian restaurant chains in the UK, this award 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. All Italian restaurant chains (a business with 10 or more sites) will be considered.

INDEPENDENT PIZZA RESTAURANT AWARD These awards are given to independent pizza restaurants (with less than 10 sites where pizza is the predominant item on the menu) that set a standard for others to follow. Judges will focus particularly on standards in terms of product, service and overall atmosphere. Gold awards will be presented to a maximum of six regional winners with a platinum award presented to the restaurant considered to be outstanding.

Equipment and support sponsor

www.papa.org.uk

INDEPENDENT ITALIAN RESTAURANT AWARD Aimed at identifying the best in genuine independent Italian restaurants (with less than 10 sites) in the UK. These awards 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.

Judges will be looking for independent restaurants which set a standard for others to follow, focusing particularly on standards in terms of menu choice, food quality, service and the ambience of the restaurants that enter. Gold awards will be presented to a maximum of six regional winners with a platinum award given to the one considered exceptional.

INDEPENDENT PIZZA DELIVERY AWARD This award aims to recognise the independent operators (businesses with up to five stores) who are successfully driving their businesses in the delivery/takeaway sector. The platinum award winner will receive a free sign-up to JUST EAT, plus, once online, a branded package worth £850 including jackets, co-branded car magnets and menus. If you’re already with JUST EAT, you’ll be refunded your sign-up fee in full, and will also receive the co-branded package. Gold award winners will receive £200 towards their Just Eat sign-up, plus once online a branded package worth £250 including jackets and co-branded car magnets plus a discount towards menus.

If you’re already with JUST EAT, you’ll be refunded £200 as part of your initial sign-up fee, and will also receive the co-branded package.

SMALL CHAIN DELIVERY AWARD This award aims to recognise the small chain operators (businesses with five to 20 stores), who are successfully driving the delivery/takeaway sector. The winner will receive their award, on stage, at the awards dinner and will also receive co- marketing and a co-branded package including clothing, car branding, social and email campaigns, from JUST-EAT.

PIZZA DELIVERY CHAIN AWARD All major delivery chains (business with 20+ stores) will be considered for this award.

The award aims to recognise the chain operators who are successfully driving the delivery/takeaway sector.

FROZEN PIZZA MULTIPLE RETAILER AWARD The award aims to recognise those supermarkets which are actively driving the frozen pizza sector of the market. All retailers are automatically considered for this award.

CONVENIENCE STORE PIZZA AWARD This award aims to recognise those convenience store retailers which are actively driving the convenience pizza sector of the market. All retailers are automatically considered for this award.

CHEESE

CHILLED PIZZA MULTIPLE RETAILER AWARD All multiple retailers are automatically considered for this award, irrespective of entry. The award will be given to the retailer considered to have done the most in the qualifying period to actively drive the chilled pizza sector of the market.

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.

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PAPA AWARDS 2018

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 qualifying period from 1 September 2017 to 31 August 2018 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. This award is for the best product and not a range.

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

INNOVATIVE FOOD TO GO AWARD Recognising the dynamic and expansive role played by businesses with Italian food at their core that bring authentic Italian cuisine to the ever-growing food to go market. This category is open to any retail or catering business, focusing on Italian Food to Go products since 1 September 2017.

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MANUFACTURED PASTA PRODUCT AWARD 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 qualifying period of 1 September 2017 to 31 August 2018 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.

This award is for the best product and not a range.

operating in the UK pizza, pasta and Italian food industry, this award is open to all those involved in the market, including suppliers.

Cheeseboard provided by:

Two separate awards will be presented within this category under the following headings: • Best new retail pasta product • Best new foodservice pasta product

NEW PRODUCT AND 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.

The Award Qualifying Period is 1 September 2017 to 31 August 2018

PIZZA AND PASTA MARKETING AWARD To recognise successful marketing and promotional initiatives by businesses

AWARDS CLOSING DATE 31 August 2018

April 2018

GREAT INGREDIENTS, GREAT FOOD. Innovation is a key ingredient in our business. By continually evolving and adapting to fast moving food trends we have become the preferred cooked & fermented meat ingredient supplier to Europe’s leading pizza, sandwich and ready-meal brands.

GLOBAL

STANDARDS

Visit www.dawnfarms.ie to discover the ingredients that set us apart.

PIZZA CHEF 2018

PIZZA CHEF of the year 2018

£3,000 Prize The search is on for the Pizza Chef of the Year 2018. This year the stakes are higher than ever with a £3,000 cash prize as well as the coveted Pizza Chef of the Year title.

As a change to previous years, for this year instead of regional heats, our judges will be selecting the winning recipes to go directly through to the Grand Final, live at Olympia, London.

The Pizza Chef of the Year competition offers participants the chance to receive considerable publicity and prestige for them and their business by being shortlisted for the final and ultimately win the overall title of Pizza Chef of the Year. In addition, there’s ample opportunity to network with colleagues and suppliers in the industry, test creativity and innovation and showcase the winning pizzas.

PIZZA CHEF of the year 2018

How to enter

To register your interest in the Pizza Chef competition please it contact Sandra@papa.org.uk or vis www.papa.org.uk for updated entry information

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April 2018

1

Defrost for about 30 minutes

Meet tradition in the street:

2

Bartolacci and Rondellacci

Deep-fry or cook on the griddle

Laboratorio Tortellini Street food: the new Surgital product line for the Street Food. Three traditional recipes from Romagna region to fry or cook on the griddle.

Visit www.surgital.it and get inspired by the ideas of CAST ALIMENTI chefs to serve our Bartolacci and Rondellacci.

Bartolacci

with squacquerone cheese and piadina

Rondellacci

with pumpkin and guanciale

Rondellacci

with potato and chard (vegan proposal)

Laboratorio Tortellini Street food ist a brand

SURGITAL S.p.A. - Lavezzola (RA) - Emilia-Romagna - Italy - +39 0545 80328 - surgital@surgital.it - www.surgital.it

The chef ’s Italian favourite.

PIZZA CHEF 2018

Pizza Chef of the Year 2017 Marco Fuso

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

We are delighted to be working with some new and exciting ingredients like Ornua Mozzarella with its delicious rich creamy flavour to some familiar favourites like Whitworth’s freshly milled flour and Tulip’s tasty meat toppings.

This year the final will be held at the European Pizza and Pasta Show at Olympia in London on Thursday, 15 November 2018. The European Pizza and Pasta Show takes place 13–15 November 2018 at Olympia London. The show is the leading B2B trade event for the pizza and pasta industries in Europe.

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The event brings together the fast-growing pizza and pasta market into the spotlight by showcasing leading UK and European food products and ingredient suppliers, equipment, furniture and tableware manufacturers, as well as franchise and service providers.

Organised in association with PAPA – the Pizza, Pasta and Italian Food Association, the European Pizza and Pasta Show 2018 will attract 200 exhibitors and over 5,000 qualified buyers representing pizza operators, pizzeria, restaurant chains and independent restaurants, hotels and catering companies.

The show will host the Grand Final of the UK Pizza and Pasta Chefs of the Year Competition.

Finals at the European Pizza and Pasta show will be judged by celebrity chef Theo Randall April 2018

PIZZA CHEF 2018

Whitworth Bros. Ltd. Victoria Mills, Wellingborough, Northants, NN8 2DT

Telephone: (01933) 441000, Fax: (01933) 222523

WHAT'S THE CONNECTION? PAPA'S TENDER SERVICE We've sent business opportunities worth £1000s to our members.

If you're not a member, we haven't sent you any.

JOIN TODAY

tel: 01291 636333 web: www.papa.org.uk

A slice of the action

www.papa.org.uk

Proud sponsors of the Pizza Chef of the year 2018

PIZZA CHEF of the year 2018

PIZZA CHEF of the year 2018

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PASTA CHEF 2018

PASTA CHEF

of the year 2018

£1,000 Prize Alongside our quest to find the Pizza Chef of the Year we are delighted to be working with sponsor Keck again to find the UK’s best Pasta Chef.

THE COMPETITION Contestants are required to create a pasta dish for each of the two categories using either of the nominated products.

Short Cut Pasta Penne, Conchiglie Long Cut Pasta Spaghetti, Pappardelle Chefs must create a unique dish or an inventive interpretation of a classic dish considering commercial viability, overall composition, flavour and appeal. Keck Pasta is produced using the highest quality durum wheat semolina dough and is fully

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cooked, ready to cook from frozen.

Entrants for the Grand Final will be selected by our judges from the written entries and invited to a live bake off which will take place at The European Pizza and Pasta Show at Olympia, London on Thursday, 15 November 2018. A judging panel including celebrity chef Theo Randall will select winners for both categories along with the Overall Pasta Chef of the Year Award Winner. The winners will be announced at the Awards Dinner at the Royal Lancaster London Hotel that evening.

As well as a trophy, the coveted title and a cheque for £1,000, the winner will receive considerable publicity and the kudos of being the Pasta Chef of the Year 2018.

How to enter

To register your interest in the Pasta Chef competition please it contact Sandra@papa.org.uk or vis www.papa.org.uk for updated entry information April 2018

PASTA CHEF 2018

Pasta Chef of the Year Katarina Broadribb with her Brisket and Wild Mushroom Ragu Pasta

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TOPPINGS

Pizzas with provenance and flavour to not Provenance and authenticity are essential these days when it comes to only making tasty, top notch pizzas but encouraging your customers choose your pizzas over those of the competition.

FLAVOUR AND AUTHENTICITY A consistent adherence to its creed that great ingredients make great food, is what has helped Dawn Farms consolidate its position as a leading European supplier of the all-important meat toppings in the pizza market, feel the firm (www.dawnfarms.ie) Above all, the company recognises and stresses what a difference, quality meat toppings make to a great tasting pizza. This is why it is currently pushing the boundaries of flavour in its culinary pipeline, with the aim of providing a balance of tastes and textures so as to satisfy all five senses, it reports.

For those who prefer a salty taste, Dawn Farms says that it has perfected its Applewood Bacon and Pork Carnitas, while for the sweeter flavour there is its Kentucky Bourbon Pulled Beef, or its flexitarian Pork and Butternut Squash Meatballs.

Bitter tastes are catered for with its flexitarian Beef and Kale Meatballs or Espresso Bacon, while Cuban Citrus Chopped Pork or Korean Hot and Sour 26

Pork delivers sour flavours. Finally, for that umami, savoury taste Dawn suggest their Miso Caramel Chicken.

Showing integrity to the authentic recipe in order to deliver intensity of flavour is also important to Dawn Farms. Its street food range, for example, which delivers a real Mexican experience from Beef Barbecoa and Pork Carnitas to their new Black Beans, is a case in point.

“Every recipe we develop begins with the best ‘better for you’ ingredients. Our team of culinary chefs work closely with our food scientists to create innovative flavoursome ingredients which are a natural source of protein,” says Ian Ritchie, Dawn Farms’ UK sales director.

“The integrity of our ingredients is hugely important to us and our customers. Health and nutrition is one of the three pillars of Ireland’s Origin Green programme, of which Dawn Farms is a founding member.

This includes actively pursuing the use of natural ingredients, while also reformulating existing products. All Dawn Farms’ pizza

toppings are 100% free from artificial colours, hydrogenated and trans fats, palm oil, nuts and MSG, and there is full farm to fork traceability.

“The growing interest in health and wellness coupled with the need to offer something new is at the centre of our new product development process. Consumers are looking for high quality, nutritious ingredients produced in a sustainable way.

We feel that our pizza toppings deliver that and more due to our high benchmark of quality and consistency.”

In addition to bespoke products, the popular Cooked Cuts brand (www.cookedcuts.co.uk) is a ‘ready-toorder’ range of best-selling and new sandwich meats and pizza toppings which fulfils today’s consumer needs for menu excitement and inspiration, feel the company.

New additions to this range include Mexican Street Food, American Pastrami, Chorizo, Bourbon Beef and a range of succulent flavoured chicken such as Buffalo April 2018

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TOPPINGS and Harissa Chicken. Dawn Farms publishes a popular weekly - Top 9 for Friday - trend ezine (for further information contact info@dawnfarms.ie).

Demand for authentic, quality assured cheese is on the rise with provenance in particular becoming a key driver of NPD within the pizza category, Dairy Food Ingredients (DFI) agree, and with cheese in particular being a key ingredient for any pizza, getting the offering right is crucial for operators, feel the company.

“DFI offers a wide range of cheeses that are perfect for pizza applications, and that can also help meet the demand for unique toppings. We recommend a combination of three cheeses for operators looking to incorporate something different, offering an alternative to the traditional sole use of mozzarella,” says Svitlana Binns, customer relationship manager at DFI. Popular blends from DFI include Emmental, Taw Valley Mature Cheddar and Mozzarella and White Medium Mature Cheddar, Gouda and Mozzarella. DFI suggests considering a cheese with PDO credentials when blending so as to offer a unique selling point of provenance and traceability - something which appeals to customers who are influenced more and more by provenance these days when dining.

“Pizza is such a versatile dish offering so many opportunities to offer something completely unique when it comes to toppings, and therefore making it the perfect menu item for operators looking to appeal to diners of all ages,” Svitlana Binns continues.

A unique and stand-out addition to pizza making in recent times has come in the form of charcoal offerings. A new trend in retail, charcoal pizza bases have recently been introduced by many operators, not least independents, while DFI also offers Charcoaled Goats Cheese, available in a log format which can be cut into rounds (this ingredient also caters to the ‘free-from’ trend via a low lactose content, they point out).

The trend for exotic flavours and diverse pizza toppings has also been accompanied by an increase in people reducing their meat intake and switching to vegetarian or vegan lifestyles, observe DFI, who now source vegan ‘cheese’, available in block and sliced formats. It tastes and performs similar to mozzarella, claim the firm, making it an increasingly popular choice with outlets that want to ensure their pizza menu can cater for vegans as well.

“Similarly, dessert pizza is a new concept that has captured the imaginations of consumers, with soft cheeses such as mascarpone acting as the perfect accompaniment for sweet flavours,” explains Svitlana Binns. “We’re also seeing increased

28

demand for soft cheeses on savoury pizzas a good alternative to traditional mozzarella or hard cheeses.”

DFI supplies a range of cheeses suitable for pizza toppings including Mozzarella Pearls, Goats’ Cheese (growing in popularity as it contains a lower level of lactose than Cheddar and taps into the trend for diverse flavours, and available in block, cube and spreadable formats) and their popular Pizzamelt® (a pizza topping developed via extensive research which is designed to deliver high quality results every time, and available in three variants to suit many applications, from the premium 100% Mozzarella, to a Blended Pizza Mix which provides excellent value for money).

In addition, they offer Imokilly Regato PDO (a premium Italian style hard cheese which has a piquant flavour and a firm, dry texture and is available in standard, vegetarian - made with vegetarian rennet - smoked and light variants), Pecorino (an Italian hard cheese suitable for grating on top of pizzas. A traditional hard, drumshaped cheese, it matures in 8–12 months,

DFI’s goats’ cheese.

developing a salty, tangy, robust flavour) and Parmigiano Reggiano (also known as Parmesan, with a distinct, fruity aroma and piquant taste).

FISH COMBINATIONS Fish is becoming increasingly popular, being enjoyed by the growing number of flexitarians and pescatarians, feel premium ingredients supplier, L’Aquila (www. laquila.co.uk), who supply bespoke quality Mediterranean vegetable ingredients to some of the biggest pizza operations in UK, and with an Italian heritage and strong product and industry know-how, have good insight into pizza trends and new ingredients.

Added value and gourmet fish accompaniments and dressings are more sought after especially in the pizza and pasta industry, they report. Italians, for example, will pair their fish with light sauces, vegetables, garlic and fresh herbs, and L’Aquila, who have now been supplying mushrooms, truffles and Mediterranean vegetable ingredients to food service and food manufacturing customers for over 30 years, have some interesting pizza and pasta seafood pairings for operators to consider when it comes to their pizza toppings.

Juicy king prawns and wild mushrooms, especially porcini, are a great combination, they suggest. Try on fettuccine or pizza, adding parsley and garlic to really bring out the flavours.

Prawns and similar sweet shellfish (such as lobster and crab), also work well with robust flavours, they recommend. Try the earthiness of truffle in a crab mac’n’cheese enriched with Salsa Truffina™, or pair herby marinated artichokes with prawns, garlic and lemon zest on a pizza to bring back memories of the Amalfi coast.

Delicate, chargrilled courgettes can be paired with virtually any type of fish, they April 2018

M A R T I N M AT H E W & C O

M A R T I N M AT H E W P I Z Z A T O P P I N G S

OUR BRAND Martin Mathew & Co, home of the Riverdene brand of canned foods, is a leading Importer and Distributor in the UK, supplying canned and ambient packed foods, oils, vinegars and pasta to the catering, foodservice, manufacturing and retail sectors.

O U R PA C K A G I N G Even though majority of our products come in tins, we also offer some products in Pouches, Aseptic Bags and PET Jars. For any enquiries on our packaging or anything else to do with our products please contact sales@martinmathew.co.uk

Tel: 01992 641641 Email: sales@martinmathew.co.uk www.martinmathew.co.uk

PIZZA TOPPINGS • • • • • • • • • • • • •

Sweetcorn Plain Pizza Sauce Spiced Pizza Sauce Sliced Jalapenos Pizza Cut Pineapple Anchovies Sliced Mushrooms Artichokes Hearts Sliced Black Olives Pitted Black Olives Pitted Green Olives Tuna in Brine Tuna in Oil

TOPPINGS point out – from white fish to mussels, from tuna to shellfish (one very unforgettable way of using them is in linguine with saffron sauce, pink peppercorns and monkfish).

Tuna, one of the most traditional Italian pizza toppings, can take stronger flavours when it comes to vegetables, they advise with semi-dried cherry tomatoes, pesto alla Genovese, roasted aubergines and both black and green olives, such as Leccino and Nocellara del Belice, make a great pairing on both pizza and pasta. Italians traditionally use good quality canned tuna, or you can go premium with dices of fresh tuna steak.

Then perk up the flavours with thyme, oregano or basil, they add.

Are pizza toppings getting more, or less, Italian these days?

“We have noticed a duality in the current offering – there are two major pizza trends, one that calls for in-your-face, American-style pizzas, loaded with cheese, meat, smoky and spicy flavours; the other that goes towards the traditional Italian pizza, with chargrilled vegetables, named olives, speciality meats and cheeses,” says L’Aquila’s Ilaria Edoardi.

“We would normally supply the first with Red-drop™ and Yellow-drop™ pepper pearls, chargrilled red onions, smoky red peppers and spicy pestos, whilst the second is all about named olives, textured chargrilled courgettes and aubergines, marinated artichokes, porcini and other premium

30

mushrooms, and novelty vegetables like cavolo nero and Jerusalem artichokes.”

What can help an outlet to make their pizza distinctive in these competitive times?

“Premiumisation is still going strong and this fits perfectly with our bespoke, highquality approach to each ingredient,” says Ilaria Edoardi.

“A menu, albeit short, should always include a few classics and a few overthe-top, innovative ideas, perhaps also a vegan choice made with vegetable purees instead of cheese. It is important to give to consumers inspiring choices, and to understand that even the humble Margherita has to be top-notch to attract attention – when a recipe contains only four or five ingredients, those ingredients have to be the best you can afford.”

Flavour pairing suggestions? New ingredients?

“Cavolo nero (kale) is very sought after lately,” reports Ilaria Edoardi. “It has a deep, intense taste with bittersweet notes that are enhanced with sweet and bold flavours. Try Sorriso™ cavolo nero pesto in a pizza topped with ricotta, chorizo and roasted sweet Yellow-drop™ pepper pearls, or go vegan with rice mozzarella, Sorriso roasted sweet peppers, aubergine bacon and a drizzle of garlic extra virgin olive oil.

“We also feel that Chargrilled Jerusalem artichoke slices - another new entry in out Sorriso range - is perfect on a pizza bianca

along with buffalo mozzarella, potatoes, thyme and Salsa Truffina™, our bestselling truffle and mushroom sauce. Salsa Truffina also works wonders in a pizza with mascarpone, Sorriso chunky chargrilled butternut squash and chargrilled Portobello slices.”

L’Aquila’s kale cavolo nero pesto.

L’Aquila specialise in supplying truffles and dried mushrooms, as well as a wide range of Italian chargrilled, marinated and semi-dried vegetable ingredients, including crushed Ligurian basil, dried and semidried sun-ripened tomatoes, marinated mushrooms, regional olives, chargrilled and marinated Mediterranean vegetables to name just a few.

April 2018

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Contact Andrew Emery | 01291 636344 | andrew@papa.org.uk

CHEESE

Variety, tradition and flavour As the sector suppliers outline here, getting creative with your cheeses – Italian or otherwise - is a great way to breathe new life into your pizza and pasta dishes.

ON THE RISE Figures from a Kantar Worldpanel report show “the number of occasions cheese was consumed in 2017 increased by 193 million – whereas the previous year it only increased by 21 million – as it increasingly fulfils more needs for consumers, particularly around health and enjoyment.”

Dairy industry statistics from a recent Euromonitor International report on Cheese in the United Kingdom cites Cheddar as being the UK’s most popular cheese, but states that having reached its full potential, Cheddar continues to lose value share to continental cheeses, particularly Mozzarella, Feta and Camembert, along with a growing demand for soft cheeses – “soft cheese is expected to grow at 3% volume CAGR over 2017–2022, making it the most dynamic cheese category in the UK.” This increase in retail volume is partly being fuelled by trends

32

towards more plant-based and protein rich diets and as a consequence, British consumers are likely to continue to scale back on their meat consumption as they adopt a “flexitarian” life style.’

At present, continental cheeses are proving popular, report sector supplier, Eurilait (www.eurilait.co.uk). Offering a good choice of strengths and flavour, they are very effective as cooking ingredients too.

As one of the major suppliers of quality, speciality cheese and dairy produce, Eurilait has experienced increased interest in its continental cheese range.

Providing inspirational products that offer solutions for the operator, Eurilait’s portfolio of dairy products provides a great choice of popular cheeses; amongst others, Feta, Halloumi, soft Italian cheeses and blues are in demand, indicating further popularity in continental cheese and growing sophistication within the category.

April 2018

CHEESE “The trends towards flexitarian diets, eating on the go and sharing have enabled cheese manufacturers to innovate in line with new eating occasions such as BBQ and summer eating and presents some exciting opportunities for new and interesting formats and flavours,” says James Millward, managing director of Eurilait Ltd. “Health has been one of the most influential food trends in recent years, which encompasses more than just the traditional low fat options to include high protein and dairy free NPD, which have a place, although niche. Meal kits are still on the increase and so we also anticipate seeing more innovation with cheese as a hot eat meal choice.”

For the ultimate in convenience, Eurilait provides an extensive range of Individually Quick Frozen (IQF) cheese which are in turn suitable for a wide range of foodservice and manufacturing applications, be that pizza toppings, sandwich fillings or recipe inclusion advise the company.

In 1997 Eurial, a parent company of Eurilait, perfected IQF technology in order to precision-slice its product using ultrasound, before quick, individual freezing. This innovation enables Eurilait to offer a broad selection of frozen cheeses in many formats such as slices, cubes, discs, pearls and crumb, resulting in great convenience and practical solutions for caterers and chefs alike.

The IQF range has many benefit - ease of handling, portion control, consistency in weight, less wastage and an enhanced appearance with the cleanness of slices, enhancing presentation. The taste and texture are identical to that of the fresh product and a shelf life of nine months at a temperature of -18°C makes ordering and stock replenishment easy to manage. Their product portfolio offers well-loved and familiar choices such as mozzarella, brie, camembert and goat cheese alongside a variety of other continental options.

As a subsidiary of two highly experienced French dairy cooperatives (Laita and Eurial), Eurilait is well placed to be able to offer an extensive range of dairy goods to provide menu options for a variety of foodservice sectors and levels, within the industry. An inherent understanding of the foodservice market also means continued product innovation as Eurilait’s growing portfolio continues to deliver solutions for chefs.

A high standard is set by the dairy cooperatives they use, through control of each stage of milk production and transformation, along with the expertise of highly skilled cheese makers, to arrive at outstanding and highly regarded dairy produce (their cheese range encompasses speciality cheeses sourced from all over Europe from trusted third-party suppliers).

NEW LAUNCHES Sector supplier, Arla PRO has launched a new range of mozzarella products, designed to help operators produce great pizzas, every time, say the brand. The range comes in six convenient variants, including for the first time, a Sticks and Dice format, giving operators the flexibility to choose the products that are best for their menu, feel the company.

The complete range features Grated Mozzarella (perfect for even coverage), Large Diced Mozzarella (mild and creamy with larger chunks for a slower melt), Diced Mozzarella (for optimum stretch), Sticks Mozzarella (to give great holding performance), Grated Mozzarella & Cheddar (fresh and creamy to deliver enhanced flavour) and Mozzarella Block (for ultimate versatility).

Operationally, Arla feel that their new mozzarella range provides a level of consistency

and even melt, which, according to Charlie Nelson - the man behind iconic streetfood brand, Fundi Pizza – “delivers a lovely brown melt and creamy taste.”

Charlie Nelson is among an increasing number of high profile pizza operators who have already recognised the operational benefits of Arla Mozzarella, whether that’s the product delivery, the naturalness of the product or consistent and even melt.

As well as working well operationally, Arla’s Mozzarella has been meeting consumer demand for natural, responsiblysourced ingredients, with 100% mozzarella, without the added vegetable oil and starches that many other products contain, as

well as being lower in salt - all of which combine for better performance and ultimately a more satisfying eating experience, claim Arla.

“When it comes to cheese, I want a product that is consistent and helps to deliver the right balance of cheese to toppings, creating great pizza. And Arla’s new Mozzarella does that perfectly, adding a distinctive, natural flavour,” said Mark Young of Leeds-based Sela Bar, who has also been trialling Arla’s new mozzarella products.

“The creaminess of the texture brought another dimension to the pizza in terms of flavour, which generated some amazing feedback from customers - a clear winner.

www.papa.org.uk 33

CHEESE And operationally, it also had the benefit of needing to use less than other products we’ve used.”

Arla’s new mozzarella products deliver on takeaway too, point out the company.

In the past, there has been an issue with transparency for some cheeses, particularly if they were held or put in a pizza box, which means that the operator must use more product to maintain customer satisfaction and avoid looking ‘mean’ or ‘ungenerous’, observe Arla.

Arla’s Sticks Mozzarella has been achieving fantastic results, giving great pizza coverage and maintaining opacity, particularly when held under hot lamps or when delivered, avoiding any such quality issues, report the firm.

“With pizza accounting for almost one in 10 out of home eating occasions (MCA’s Menu and Food Trends Report), success relies on creating products that taste great and get consumers coming back for more. So, making sure that the cheese you use has flavour, visual appeal and just the right amount of stretch can have an impact on consumer satisfaction and overall profitability,” said Donna Rowbottom, head of marketing for Arla PRO. “All the products in the new range are endorsed by the Craft Guild of Chefs, giving operators the reassurance that they have been tried and tested by some of the UK’s leading chefs so that they can buy safe in the knowledge that they will also perform in their ovens.”

Arla has been in existence for more than 150 years and, today,

34

can claim to be the biggest dairy company in the UK. In 2017, they launched Arla PRO to provide natural, authentic dairy ingredients that offer consistent, reliable performance for chefs.

Because they are farmer-owned, they can also offer complete traceability and quality control from well cared for cows to your kitchen. And with farmers as shareholders, when you buy an Arla product, operators can rest assured that they are supporting farmers directly, say the brand.

Futura Foods, a UK supplier of Mediterranean-inspired dairy products, has launched new Yamas Halloumi Fries with the aim of bringing street food to the table in style, say the company.

With this highly desired cheese emerging more and more into the limelight, Yamas Halloumi Fries are a great extra profit generator for caterers everywhere, feel the firm, who point out that they are quick to prepare, extremely versatile and perfect as a street food snack, starter or side dish, not to mention their crispiness.

It’s now even easier for operators to serve up halloumi fries with Futura Foods supplying them ready-cut in either chilled or frozen formats.

The frozen option has a sixmonth shelf life, with the chilled option offering 30 days – both formats can help operators combat the growing industry food wastage concerns, feel Futura.

“The UK is the biggest importer of halloumi, representing 43% of all halloumi exported from Cyprus in 2017 according to the Cypriot Board of Trade,” said John Steele, national account controller, Futura Foods (www.futura-foods. com).

“This, twinned with the market for this ever-popular cheese rising nearly 30% over the last year according to Provision Trade Federation’s Specialist Cheese Imports 2017, means it creates a great profit potential for savvy operators looking to develop their menu options. From a quick side dish with sweet chili dipping sauce, to starter options with pomegranate, lime and

coriander, chefs can get creative with dishes and really make them their own.

“With halloumi fries now becoming a familiar menu choice in casual dining chains, stocking our fries presents a chance for establishments to be seen as innovative and on-trend as well as increasing curiosity with consumers.”

Yamas Halloumi Fries are available from selected wholesalers and are supplied in cases of 10 x 1kg bags, which equates to 100 x 100g portions per case. Operators have the opportunity to make a significant extra profit selling each 100g portion for around £4.95, suggest Futura Foods, who are one of the largest suppliers of continental cheese to the UK and Ireland. Their range includes Greek, Cypriot, Italian, Spanish and Northern European cheeses from carefully selected partner dairies across Europe. The company say that their flexible distribution network enables them to be able to supply an extensive range to retailers, wholesalers, food manufacturers and food service.

MEETING CONSUMER DEMANDS “Despite the increasing numbers of cheese options in the market, there will always be a place for high quality, traditional Italian cheese,” says Hazel Frier, brand manager Lactalis Professional (www.lactalisfs.co.uk), the company behind the wellknown Galbani mozzarella and Dolcelatte.

“When consumers spend on eating out, they want to know they’re getting their money’s worth, so using a high quality, branded Italian cheese such as Galbani’s mozzarella will help to give you that quality taste and coverage on a pizza or pasta dish.

“Pasta is making a comeback, and the more indulgent the better! Why not go for a three-cheese pasta to provide something hearty for your customers whilst introducing them to different flavours such as a Dolcelatte blue cheese?

“Never underestimate the power of traditional cuisine – sometimes keeping it simple can be the most effective way of attracting customers to your outlet, and a good quality Italian cheese can bring the right flavour and authenticity to your dish.”

These days, provenance and traceability have become important factors for consumers when making food choices, but there’s definitely also strong demand for more exotic flavours according to Dairygold Food Ingredients (UK) Ltd (DFI), who provide a diverse cheese offering in a range of flavours and formats.

“Consumers are increasingly on the lookout for adventurous flavours that they have experienced around the world,” says Svitlana Binns, customer relationship manager at DFI. “Provenance is still important, but operators should also be looking to develop flavours that will appeal to and excite the end April 2018

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CHEESE consumer. We work closely with our customers and suppliers to develop new flavours that cater to this demand.

“Investing in variety is really important to us and our customers. The most popular of our flavoured cheeses is our Monterey Jack with Chilli - a cheese with a zesty kick that comes from the addition of chillies and peppers. This cheese is available in sliced, crumbed and block formats and is the perfect addition to pizzas, pies, tacos, nachos or even as a burger topping.”

Other variants that are often used as a pizza topping or ingredient by operators looking to achieve exciting flavour include Manchego PDO, Feta PDO and Gruyere PDO, report DFI. “As consumers tastes have changed, so too has cheese application,” adds Svitlana Binns. “We have seen a growing number of requests from customers in the bakery sector looking for cheeses that can be used in different ways such as a topping for speciality breads or as a filling for dough balls, for example.”

DFI works with customers to supply cheese in formats to suit different needs, such as their Cubed Cheese which can be supplied in a number of sizes and their Liquid Cheese which is suitable for a range of applications including as a filling for breads (dough balls), and as an addition to ready meals and savoury bakes. Pizza is also seeing strong market

36

Fior di latte and ricotta specialist Valerio’s is a specialist manufacturer of fior di latte mozzarella and ricotta cheese based in the market town of Bedford, the company having been established over 50 years ago and operating from its dedicated dairy in Bedfordshire.

It produces a unique range of premium Italian cheeses ranging from fresh daily-made mozzarella and bocconcini to pizza cheese and ricotta. All products are produced in a modern, BRC AA-Grade accredited plant utilising UK Farm Assured milk that’s 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, they report.

Their fresh mozzarella range comprises mozzarella balls, bocconcino and fior di latte pearls weighing from 1g upwards to 20g - their main uses for fresh mozzarella including salads, panini, antipasti and, more recently, on pizza itself, as well as in a variety of cooked recipes.

Valerio’s newest product is its fior di latte cheese, which is ideally suited for wood fired ovens, they point out, and is available in 250g balls, shredded or cubed.

“This product is manufactured using traditional Southern Italian techniques and so is softer than pizza cheese. It melts slightly more quickly, but the flavour profile once cooked is where consumers will note the difference of a fuller, more unique taste,” explains Maurizio Valerio.

Valerio’s popular pizza cheese range is genuine 100% mozzarella, and is available in block form, grated, shredded or diced formats, and it can also be blended to customer requirements (for example, with Cheddar cheese).

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

All of their products are made fresh daily and are also available in a variety of pack sizes to suit individual requirements. growth, they report, and becoming even more popular with UK consumers.

“As producers tap into trends for cuisine around the world, pizza toppings become much more diverse,” Svitlana Binns continues.

“DFI offers a wide range of cheeses that are perfect for pizza applications, and that meet demand for unique toppings. We recommend cheese blends for operators looking to incorporate something different, offering an alternative to the traditional mozzarella.”

A particular blend is DFI’s White Medium Mature Cheddar, Gouda and Mozzarella which has been created to deliver a distinctive flavour boost, report the company. DFI also suggests considering a cheese with PDO when blending, to offer a USP of provenance and traceability, and point out that they are continually working with suppliers to meet consumer trends and tap into product development opportunities via innovation, in turn helping operators to drive sales.

In 2017, DFI introduced a new grating and dicing line

at its Crewe facility, which has streamlined operations, improved efficiencies, and enabled the company to deliver a product of even greater quality for DFI’s food manufacturing and foodservice customers, they report.

Manufactured by Holac, a world leader in cheese dicing, cubing and shredding technology, the Holac AUT 200 combines high performance with flexibility, and has the capability to produce small, medium and large cubes of cheese, in addition to shavings and grated varieties. It also features an infeed with a toppress system that enables the machine to press blocks, loose products and slicer offcuts, and can be integrated smoothly into existing processing lines.

“The introduction of this new line complements our existing manufacturing footprint at Crewe, and also provides us with a really solid base to meet future customer demand.

It’s also another example of our dedication to providing customers with the best possible service, with products that really deliver on quality, taste and value,” says Keith Stokes, head of operations at DFI UK. April 2018

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ADVERTORIAL

Cheese… now the most important and most creative - pizza ingredient 2018’s pizza consumer is a tough one to please. The days are long gone when a standard margherita, pepperoni or marinara would satisfy the significant majority.

No, today we want ‘choice’. A choice of base…thick, thin, gluten-free, cauliflower. A choice of crust…stuffed or otherwise. And a choice of toppings that would do justice to the longest à la carte menu.

In essence, the name of the game is ‘artisan’, with pizza lovers demanding premium restaurant-quality pizza, irrespective of whether we’re dining out, grabbing something off the supermarket shelf, or having our favourite food delivered from a box on the back of a bike.

But while food manufacturers and the food service industry are all searching for the magic formula, the secret of getting off to a cracking start is already under everyone’s nose.

CHEESE…BUT NOT AS YOU MAY KNOW IT. With a few notable exceptions, a pizza isn’t a pizza unless it’s laden with cheese. But forget the idea that this simply means a generous topping of Mozzarella.

Yes, this classic pizza ingredient is still a chart-topper. But a new wave of pizza chefs is now discovering how to mix and match with other cheeses that can enhance flavour, transform appearance, and add to the profit margin.

As a rule of thumb, the easiest answer is to start with 80% Mozzarella and then add a mature Cheddar or the distinctive flavour notes of Provolone or Fontal, Colby or Monterey Jack.

But why only settle for the simple when you could be creating something totally unique? Imagine the impact of using a real hickory, apple or oak-smoked Cheddar. How about a fiery chilli cheese? Or maybe a cheese infused with freshly cracked black pepper?

The Insights & Marketing team at food ingredients giant, Ornua Ingredients UK, is fully in tune with this rapidly developing trend.

“We’ve always been at the forefront in terms of developing innovative ingredients.

But today, we’re putting our considerable market insight to good use by working with customers to develop the tastes that will drive the market forward.”

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“Right now that means we’re introducing flavours and textures that offer huge appetite appeal, but which still enjoy all the melt and stretch capabilities that the perfect pizza needs.”

“LOOKS GOOD ENOUGH TO EAT” While taste is the usual benchmark in judging a fantastic pizza, appearance is all-important too. Again, cheese is the surprisingly easy way to create additional visual appeal.

Red Leicester and Double Gloucester are just two of the ways to add the premium feel of a named territorial, without adding to ingredient costs.

The cheese format also plays a big part, something OIUK’s NPD department is constantly working on.

“We live in an Instagram world”, says OIUK’s Richard Thorpe, “with countless millions sharing pictures of food every day.

So visual appeal and appetite-whetting presentation are a vital part of building a successful brand.”

“That’s why – hand-in-hand with our customers’ requirements – we’re making all our most popular pizza cheeses available in formats which allow chefs the freedom to be really creative.“ “Now, instead of simply offering a wealth of grated and shredded options, we produce pizza cheese in a diced format, or as ribbons, shavings or ‘match-sticks’. We’re expanding our range of cheese ropes too, along with a creamy béchamel sauce.”

With cheese providing this perfect background canvas, it’s then just a matter of letting the imagination run free, adding all the usual (or the unusual) favourites to complete the perfect topping, helped on their way by a sprinkling of umami-rich ingredients like sun-dried tomatoes, spicy beef or a drizzle of balsamic syrup.

AND THE BEST NEWS OF ALL… So, there you have it. The quickest and simplest way to add extra appetite appeal to a pizza is to be inventive with cheese. But the really good news is that modern technology allows us to do this in a highly cost effective way.

OIUK’s Individually Quick Frozen (IQF) cheese has opened up a world of flexibility, efficiency and consistency for the pizza sector.

IQF means perfect portion control, zero waste, and individual pieces of cheese which don’t stick together, making presentation easier than ever.

All of which adds up to visibly added value…at a noticeably reduced cost.

Pizza anyone?

If you’d like to know more about Ornua Ingredients UK, or receive updates on Trends, Insights and Innovation, visit their website on www.ornuaingredientsuk.com

April 2018

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Pizza and Pasta Ad_Artisan.pdf

7/3/18

16:18:35

Looks amazing.

Tastes amazing.

Amazing how easy it is…

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Appearance? We’ve sorted that too, with a full range of customised formats to add real visual appeal and colour…plus an awesome béchamel sauce.

Delivering the mouthwatering experience of an artisan pizza – to a table, a doorstep or a supermarket shelf – has never been so easy… thanks to innovative thinking from Ornua.

And finally – just for good measure – we can supply everything individually quick-frozen, for perfect portion control and zero waste.

The secret, of course, is in the cheese!

Let’s start with the flavour. Cheddar, yes. Mozzarella, naturally. But how about the high flavour impact of Provolone or Fontal? Or oak-smoked cheese, chilli cheese, or cheese with cracked black pepper?

Ribbons

Ropes

Amazing (when you know how)!

Innovation tastes like this

Grates

Hazel Park, Dymock Road,

ornuaingredientsuk.com

Ledbury, Herefordshire,

+44 ( 0 ) 1531 631 300

HR8 2JQ

enquiries.ledbury@ornua.com

Sauces

Slices

REVIEW

Innovation,

big names and record

attendance Casual Dining – the restaurant, pub and bar event that has become a mainstay of the year – has enjoyed its biggest event yet, securing another record turnout, report the event’s organisers.

MAJOR DRAW 200 exhibitors, 31 keynote speakers and 4,803 unique attendees were the top line figures from the 2018 show, which bid farewell to its Business Design Centre venue in style on the 21 and 22 February 2018.

Known for being a magnet for top buyers from across the casual dining sector, visitors included thousands of senior executives from all the UK’s biggest restaurant, pub and bar groups, plus the best independent operators, hotels, wholesalers, distributors, attractions, and contract caterers. Notably, nearly one in three visitors cited a corporate spend in excess of £1m (15% reported £10m-plus budgets). wagamama, Jamie’s Italian, JD Wetherspoon, Ei Group, Nando’s, New World Trading Co, YO!, Loungers, Marston’s, Greene King, and Living Ventures (winner of Casual Dining Group of the Year at the Casual Dining Restaurant & Pub Awards 2018) were just some of the big-name brands in attendance.

“Casual Dining is the only show on my must attend list,” said Ian Neill, chairman of K10 Restaurants and Hush Hache Restaurants.

“It is the only event that has total and relevant focus on the casual dining space and this year’s show was a triumph. ExCeL can only take it to another level.”

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“Casual Dining is the definitive show in our sector and as always was a hub of new and innovative products. I look forward to seeing the show grow when it is in its new home in 2019,” said Steve Packer, head of supply chain at Pizza Hut Restaurants.

“There’s a reason I’ve been every year and will continue to do so... I love Casual Dining! Congratulations on making it the essential date in the calendar, looking forward to ExCeL!” said Brian Keeley-Whiting, MD of Whiting & Hammond.

NEXT STOP EXCEL “We are absolutely delighted that the show has been such a success,” says Eva Ellis, Casual Dining’s event manager, and who called the support of the show ‘phenomenal’.

“There was a fantastic buzz across the show floor from the moment doors open, and it was a very busy, valuable and productive two days for everyone involved. Casual Dining is the two days a year that multisite restaurant, pub and bar operators get together, and the support from the industry this year, as always, has been phenomenal.

“A big thank you must go to the whole industry for supporting the show right from the very beginning and helping to make Casual Dining the amazing show that it is

today. We look forward to seeing it continue to get even bigger and better at its new home of ExCeL.” With Casual Dining having already reached capacity at the BDC, the new, larger venue of ExCeL London will be able to accommodate even more exhibitors, two Keynote theatres, and enable easier navigation for visitors around one busy show floor. Plus, when the Elizabeth line opens later this year, ExCeL London will become even more accessible, point out the show organisers.

“The move to ExCeL has generated a lot of interest and enthusiasm from across the casual dining sector,” said group event director, Chris Brazier. “It’s a testament to the show’s continuing success, and demonstrates just how important Casual Dining has become to suppliers and buyers looking to do business here. It’s their unmissable show.

“We’ve seen unparalleled demand for exhibition space, with a record onsite rebook and many exhibitors asking to take substantially bigger stands next year. It’s all hugely encouraging for the future growth of this vibrant sector and, of course, Casual Dining itself – the only show targeted, focused and dedicated to serving it. Huge thanks, as always, must go to all our exhibitors, visitors, media and association partners, who we know April 2018

REVIEW are as excited about the move to our new home at ExCeL as we are.”

The record onsite rebook has seen some 76% of exhibitors confirm their participation at the next edition before doors had even closed, report Diversified Communications.

“Casual Dining 2018 was the best show yet,” said Nigel Phillips, country manager UK & Ireland at Lamb Weston, in summing up the company’s exhibiting experience. “We met with top decision makers from pub and restaurant groups, as well as the best up and coming new operators – the chains of tomorrow. We look forward to exhibiting in its new home of ExCeL in 2019.”

“Moving to ExCeL is the right move for the continued growth of the only show dedicated to this vibrant sector,” agreed Andy Weir, head of marketing at Reynolds.

Other exhibitors to rebook for 2019 include Rational UK, Nestle Professional, CocaCola European Partners, Budweiser Budvar UK, Schweppes, McCain Foodservice, Quorn Foods, Comtrex, Kraft Heinz Foodservice, Panasonic, Moy Park Foodservice, Franklin & Sons, Tevalis, and Carlsberg UK. “We had a great time at Casual Dining and met a lot of fantastic customers,” said Carlsberg UK’s national account manager for casual dining, Matthew Kelly. “It’s been very productive for us.”

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REVIEW

Save the date Casual Dining 2019 will take place at the new venue of ExCeL London on 27 and 28 February 2019. For further information, visit www. casualdiningshow.co.uk (booking for new exhibitors for next year’s show has already opened - contact Casual Dining’s event manager, Eva Ellis, on eellis@divcom.co.uk for details).

KEYNOTE HIGHLIGHTS Alongside the show’s bustling three-floor exhibition, the Casual Dining Keynote Theatre (sponsored by Yumpingo) proved to be a hive of activity throughout.

Powerful Keynotes led by a stellar lineup of industry leaders, included James Spragg (Casual Dining Group), Jon Knight (Jamie Oliver Restaurant Group), Susan Chappell (Mitchells & Butlers), Zoe Bowley (PizzaExpress), Nick Collins (Loungers) and Mark Smith (Pho) who all addressed key business opportunities (and challenges) for casual dining operators. As in previous years, MCA, CGA and Peter Backman Foodservice delivered essential market updates and overviews of the latest trends to watch.

Exclusive panel sessions featuring Yummy Pub Co, Whiting & Hammond, Glendola Leisure Group, the ALMR, Hubbox, Flat Iron, KuPP, Loungers, Las Iguanas, Young’s, All Star Lanes, and Picturehouse Cinemas sparked plenty of insightful debate.

“It’s great! When you come along to Casual Dining and you walk around and see the innovation and passion here, you do feel very proud and excited to work in the industry that we work in,” said Susan Chappell, divisional director at Mitchells & Butler.

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INNOVATION CHALLENGE AWARDS New innovations by Carlsberg UK, Crooked Beverage Co, Double Dutch Drinks, Heineken UK – Blade, and Yumpingo were awarded Gold in the show’s prestigious Innovation Challenge Awards, which recognise the best casual dining products and solutions of the year.

Thirteen finalists (chosen by popular visitor vote from 50 entries this year) took turns to pitch their innovations to an expert panel of restaurant and pub buyers, including Alice Elwes (Côte Brasserie), Megan Lewis-Thomas (Casual Dining Group), Chris Knights (Young’s & Geronimo Inns), Antony Bennett (Loungers), Glenn Evans (Las Iguanas), Simon Xavier (The Restaurant Group) and Keith Bird (former chief operating officer at GBK).

The results (announced on 22 February 2018) saw five companies receive gold innovation awards, three were awarded silver and three collected bronze.

GOLD AWARDS Carlsberg UK (DraughtMaster) Crooked Beverage Co. (Crooked Beverage Co Alcoholic Soda)

Double Dutch Drinks (Double Dutch Cucumber&Watermelon) Heineken UK, Blade (Blade, 8 Litre Draught Beer System) Yumpingo (Yumpingo’s Intelligent Digital Bill) SILVER AWARDS Karma Cola Co (Sugar Free Karma Cola) Nitro Cold Brew Coffee Co (Nitro Cold Brew Coffee) Rational UK (ConnectedCooking 2.0) BRONZE AWARDS Adia (Adia Hassle-free Hiring) Joe Delucci’s (Walnut & Dried Fig Gelato) Kavli Food Solutions (Hot Cheese Board) Krowd (Krowd Borderless Dining) The Tasty Meat Company (Hot Dawgs) Freedom Brewery was also celebrating, having retained its King of Craft crown at Casual Dining for a second year running. It took the top spot ahead of nine other Craft Beer & Cider Pavilion exhibitors with its (vegan certified) Freedom Pils – Pilsner Lager.

April 2018

NEW PRODUCTS

HOUNÖ Combi Ovens installed at new Tesco Superstore Equipment manufactured by Danish combi oven specialist, HOUNÖ A/S, has been installed within the food to go department at a new 31,000 sg ft Tesco superstore, recently opened in Calne, Wiltshire.

A six grid combi oven stacked with a six grid convection oven and a six grid combi oven stacked with a rotisserie were supplied by HOUNÖ’s strategic UK retail distribution partner, Fri-Jado UK. The food to go department is located at the front of the store, providing an enhanced and more convenient shopping experience for customers. The ovens are positioned front of house to create kitchen theatre and promote impulse purchases. The food to go department offers an extensive range of freshly cooked hot food, including pizzas and panini.

The HOUNÖ ovens benefit from a combination of radiant heat and steam injection, together with a nine speed reversible fan for perfect cooking results. Ease of oven operation is assured via a user friendly digital controller with a selection dial interface (call + 45 87 11 47 11 or visit www.houno.com).

Want to add pizza to the menu?

Pantheon is highlighting the three essential items of kit you’ll need. A Spiral Mixer is designed specifically for dough so is the obvious choice for pizza making. And unless you’re planning to stretch your pizza bases by hand, a dough roller is essential for the rapid rolling of cold dough, to produce a consistent, uniform finish.

Pantheon’s DR Dough Rollers are very durable, simple to use and easy to clean while guards over the two rollers ensure efficient and safe operation (there are two models to choose from – the DR12 (12”) and DR16 (16”) – both of which can handle a dough weight of up to 500g).

A pizza oven is perhaps the most important item to invest in and when pizza isn’t the main focus, it makes sense to opt for an electric pizza oven that’s far cheaper, takes up minimal space and is easier to use.

Pantheon offers single and double deck options, each deck having capacity for four pizzas, with a temperature range up to 500°C (call 0800 046 1570 or visit www.pantheonce.co.uk)

www.papa.org.uk

Fri-Jado puts bake off on the menu Foodservice and food retailing equipment provider, Fri-Jado UK Limited, is offering its BC5 programmable convection oven as a solution for operators wishing to add a bake off option to their food to go menus. The oven is suitable for a wide range of food retailing operations, including supermarkets, convenience stores, forecourts, QSRs, bakeries and food to go outlets.

The robust and compact, table top unit may be located at the front of house to create kitchen theatre and its interior illumination maximises the visibility of product to promote impulse purchases.

The BC5 convection oven has the capacity for five 400 x 600 mm baking trays spaced at 75 mm. For large volume operations units may be stacked, in space saving configurations, to provide additional baking capacity and the BC5 model benefits from a combination of convected heat and steam injection for the perfect balance of food moisture and texture, with a golden baked finish (call 01895 272227, or visit www.frijado.co.uk).

“

If I was looking to open a high street retail pizza business today and needing sound advice and information, PAPA would be my first point of contact Maurice Abboudi

”

RED HOT RESTAURANTS LIMITED

tel: 01291 636333 web: www.papa.org.uk

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INDUSTRY INSIGHT

PizzaExpress: Still relevant after 53 years

In her keynote address at this year’s Casual Dining show – Keeping PizzaExpress relevant after 53 years - PizzaExpress’s Zoe Bowley (UK & Ireland managing director at PizzaExpress) paid homage to the fact that this popular and highly successful high street pizza brand has come to be loved by many people over its 53-year history. This milestone has, in fact, prompted the company to acknowledge how, and where, it all began, what makes it special, and what they now have to do to keep the business relevant for the next 53 years – a process they have termed their transformation agenda.

Global outlook, UK heritage All in all, PizzaExpress is moving towards becoming a global business, said Zoe Bowley, with a global CFO and CEO, and thus being more connected internationally than ever before.

At the same time, however, she added, in the UK market they have a major responsibility in terms of brand heritage and future development.

They have dedicated teams running the markets and were more connected internationally than ever before, but in the UK market they also have a big responsibility in terms of the home market to ensure that they remained relevant in the future (as well as relevant for 44

their international markets).

So what was it, back then, that made it special? Zoe Bowley suggested looking at it through three lenses... For one thing, what did it mean as an employee back then?

It was all about pride and passion. The employees were part of the experience - they gave a differentiated service, their teams, and they got a differentiated reward. These employees also stayed with PizzaExpress and were part of growing the experience.

Last year, Zoe Bowley recalled hosting a retirement dinner for one of their waiters who had been in their business for 40 years, and only worked

Peter Boizot It all began with Peter Boizot, Zoe Bowley reminded her audience; a man with a vision who quite possibly was also the very reason the industry was here today, and doing what they do, she proposed (in light of the subsequent rise and development of casual dining).

It was food journalist, Jay Rayner, who had said, “PizzaExpress defined casual dining,” she added.

As a result, PizzaExpress’s important heritage meant that they had a huge responsibility to maintain the vision that Peter Boizot had created by making it relevant in today’s market, she stated.

Peter Boizot had a point of view and an authority, and was an absolute pioneer of his time, Zoe Bowley reflected, bringing in pizza chefs from Italy and dealing with all suppliers personally

(the Greci family, for example, with whom they still deal with today), as well as being prepared to knock down walls in restaurants to make room for the right kind of pizza oven, she reminded. It was also fair to say that when Peter Boizot opened the first store in Wardour Street, Soho, London, back in 1965, nobody could have realised where the brand was going to go.

“Peter had such a generous spirit of hospitality,” said Zoe Bowley. “Back in the 60’s and 70’s, he knew that experiences created memories. He is the reason PizzaExpress has the heritage that it’s got, he created the legacy. From one restaurant on Wardour Street, he created a formidable brand.”

April 2018

INDUSTRY INSIGHT in their Fulham restaurant on the Fulham Road. She asked him why he had been with them so long, and he replied, quite simply that “this business is an extension of my family.”

Sometimes the word ‘family‘ could be over-used in this respect, she agreed, but at PizzaExpress she reported that it was used in a very authentic way.

What did PizzaExpress mean to its customers? It was a place where people had an experience and connected.

The product was unique and hand-crafted (and people hadn’t tasted Italian pizzas, back then, she pointed out). And it was Italian - European and stylish and jazz and music were part of its DNA (something which is still going strong today).

PizzaExpress was a place of sociability where memories were created. And even today, if you asked people about their first PizzaExpress experience, many could genuinely remember when and where it was, and what they had had to eat (and you could probably still get some of those items on the menu today).

And what did PizzaExpress mean to them as a business?

In short, a very simple model that could be easily scaled, said Zoe Bowley - a unique set of pizzerias that had become a worldwide brand. However, there was a warning, and the warning is that you cannot confuse heritage with habit.

They couldn’t confuse the things that were important in the heritage - the things that is was important never, ever to let go of - with a habit that may not be as relevant in today’s market (relevant enough to give you the edge in today’s market).

They could not repeat the same behaviours and expect the same outcomes, she cautioned, and they absolutely could not rest on their laurels.

Fresh perspective The sector had moved on.

Everyone had upped their game, she observed, and so there were many incredible operators out there, some of whom had given PizzaExpress a run for their money. She said

that she was the first to go out there and give a nod to some of the innovation and new things she saw, and that was really critical for the industry because it kept things exciting and interesting, and alive.

She then posed the question “is casual dining a busted flush?”

No, it very much wasn’t, she assured her audience, as it was some of this new innovation that was keeping it alive. But it was also important, in light of the responsibility they felt as a brand of 53 years, to keep the market as vibrant as it was.

One of the things they had learnt in PizzaExpress was that residual fondness in the past did not guarantee you residual fondness in the future if you are not relevant, and they could not afford to be arrogant enough not to listen.

The industry was a whole industry and it was about having conversations, she said. Over the last six to twelve months they had paused to reflect and listen to hundreds of thousands of customers customers who use them today, but also customers they would term as lapsed (they didn’t use them as frequently, or perhaps had stopped using them). They had also listened to their teams, and it had caused them to stop and think about what they had to do to make themselves as critical in the future as they had been in the past.

It was also important to know who you were listening to, she added. By 2025, a third of the working generation would be Generation X, a third Generation Y and a third Generation Z, so it was not necessarily just about who were your customers of today, but who were your customers of tomorrow.

They had also engaged some special brand agencies who helping them understand Generation Alpha, who were born after 2010. Some of these were already eight years old, already using their restaurants and having opinions, she pointed out, and ‘digital natives’ at even just eight years old. So these were the people they had to start thinking about, as well as making sure they were relevant for today. What did

PIZZAEXPRESS FACTS

• • • • • • • • •

475 restaurants 11,000 employees Serve over four million piccolo mea ls every year In 2017, they served 21 million pizz as in their restaurants In 2017, they sold over 35 million pizz as through UK supermarkets (representing a huge grocery business in its own right) In 2017, they sold 40 million dough balls From Soho to Shanghai (they now operate in six equity markets) Hony Capital acquired the business in 2014, buying back the China, UAE and Hong Kong fran chises 46 businesses in seven countries via franchise operations

that mean? In PizzaExpress, it meant that they had listened, learned, and they had had to enter what they were calling their transformative years.

Transformation agenda They had set out a transformation agenda and it had some really critical work streams that are rooted in people, in customer centricity and driving sustainable growth.

In appreciating the much heard about sector pressures, they also had to ask what were the sector opportunities? Of course, they had cost streams and working efficiencies in the mix, but their primary focus was knowing how they could continually connect with teams and customers to continue to thrive and grow, Zoe Bowley stated.

So what were they doing? It started with people. Everybody in the industry was saying this, she had observed, but you really had to have a strong foundation and a strong platform and be prepared to invest if you were truly going to put people first.

And for them, this started with what they were calling their People Deal. What did people expect when they worked for PizzaExpress, and what did they expect from them? So they had struck a People Deal; terminology that was now ‘living’ in the business.

They were laser-focused, she said, about eight key components with very actionable and tangible deliverables around them that would start to change the

face of hospitality. It was, after all, a significant sector now, she claimed, in terms of the employment levels and so it was the industry’s responsibility and commitment to make sure that it continually changed the face of hospitality to make it a place in which people wanted to come and work, stay and carve out amazing careers.

The eight components were the things their teams had told them they wanted to see, and some of them were very much linked to the heritage.

For example, Peter Boizot was famous for giving every single team member a hamper at Christmas. They had 11,000 team members, but in the past year, 11,000 personalised gifts had gone out to 11,000 teams members; a major investment, but a very important part of linking the heritage to the future, she urged. They also now had some 12 different qualifications for their team members, right up to degree level, and because of the diversity of the business they had opportunities to go and work abroad.

They also knew that use of technology had to be pushed further (for example, their in house news communications - a useful way of listening and connecting), and that they really needed to embrace technology more. They also needed to embrace social responsibility much more as the new generations were much more involved in it.

“It matters to them that we have given £1 million to

www.papa.org.uk 45

INDUSTRY INSIGHT MacMillan, it matters to them that we stood up and said we were going to take out the plastic straws,” said Zoe Bowley.

All these things were much more pertinent these days, and it was as much the small things as it was about creating growth, opportunities and developing their careers. It had always been a business where people could grow (from the pot washer who became the regional director to the waitress who became the HR director).

Recently, they had taken 50 of their senior leaders through a leadership programme, and they were also intending to take all of their managers through their business, including their restaurant managers, and through a leadership programme because they believe, as leaders, they have to cultivate the talent in their business to enable them to grow.

They were a people business, a hospitality business and therefore their people were their brand, and if they did not commit to delivering to them, they would not deliver on their brand, but with an engaged workforce they knew that you could make people fall back in love with PizzaExpress.

Over the last six months they had turned the dial and seen decreasing staff turnover; more people were wanting to stay with them, and more were wanting to join them. And they knew that that was down to the foundations they had laid in transforming how they dealt with their people. As a result, they had focused back on to the customer with a more engaged workforce. They had started to listen to their needs. Indeed, before you could move on to the innovation, you had to get the fundamentals right in this industry, felt Zoe Bowley.

Customer care The things that customers said really mattered included caring about them when they walked through the door, and when they asked for the bill could they pay it, or could they pay in a different way? As well as making sure menu items tasted as they should, every

46

single time. This focus had led to improvements. Satisfaction levels were up 13%, and they had made progress in areas that were important to customers and this, in turn, had given them a platform from which they could innovate and grow their business.

Building on their strengths, they couldn’t stand still. They knew they were a place where people went to connect. They were a business of social places in which people would meet (for example, Match.com having told them that they were the number one place people told them they went to for their first date).

When thinking about their food, they knew people had tended to have their favourite PizzaExpress pizza, and every week they sold thousands of pizzas that were no longer on the menu because they were legacy pizzas that people knew they could still go in and get, and come back for. Yet, at the same time, they could not afford to sit still.

Vegan food was a major trend, Zoe Bowley pointed out, PizzaExpress having waited until they could get the right vegan cheese in order to be able to put their since award-winning vegan pizza on the menu. Coeliac UK had now also given them an accreditation for their glutenfree menu items. Health and wellbeing were other key trends,

and very much on the radar for the hospitality industry, and something PizzaExpress were very committed to.

They were also committed to a perhaps over-used term - ‘deregulated eating‘ - which Zoe Bowley felt basically meant sharing food, grazing and eating in a different way. They had just launched their piattini trial - the chance to be able share small dishes that were in the spirit of an Italian pizzeria, but that allowed people to eat in a different way. Currently being trialled over 33 of their restaurants, the early indications of it being successful were very strong, she reported. It was important that they always had ‘pizza plus’ in their business.

People would come to them for their pizza, but on top of that they would be offered a little bit more, and PizzaExpress would be innovating on top of that, she said. It would never be about something ‘plus pizza’, pizza leadership being where they had to remain.

They were also a fun and trusted bet for families; a market in which they had always been strong. But they would still have to continue to innovate there too, and some of that would be digital, some of it intelligent.

World Book Day was a big thing in the UK, and PizzaExpress had become linked with that, given its relevance to parents and their

children, she explained.

However, she went on to outline, one of the biggest areas of transformation, was about developing more emotionally rewarding relationships with their customers. Two-way, mutually valuable relationships were key, she felt, to sustainable relationships. She added that she knew PizzaExpress had been a key a player in the trend towards discounting, but they were now reframing this via an investment in CRM (customer relationship marketing), digital and social intelligence. It meant that they understood their customers more and they knew how to add value.

People now wanted to know that they understood them, and that they could give them what they want. Some wanted to come to them for the music, some for a family experience with their children, and so they had put investment behind this to make sure they were relevant.

It could no longer be broad brush.

It was no longer about loyalty in itself, but about know me and cater for my needs. Without this, a brand risked a customer using them rather than choosing them.

An example was at Christmas, Zoe Bowley related, when they had a campaign around ‘gather around great food’ which emphasised sociability April 2018

INDUSTRY INSIGHT and sentiment, and the whole Christmas spirit. So they invited people via social media, who perhaps had had no connection with them for 20 years, in for a pizza, and the response and events were successful. This message reached over nine million people, and six million people viewed the invitation.

It offered a way for people to connect over pizza, but they did not peg a commercial return against it, Zoe Bowley revealed, but what they had seen was a massive upturn in traffic to their web site, bookings and they ultimately had a very successful Christmas campaign.

As a result of this insight, more recently they had since found people who had posted messages to their mothers in the past on Mother’s Day, inviting them into their restaurants for Mother’s Day, by showing them their previous posts and now inviting them to connect with their mothers in person over pizza, and thus using technology as a force for good by allowing people to connect emotionally.

This was something that, as a brand, they had to get back to, felt Zoe Bowley.

Then there was their mission to “surprise and delight” about their new channels. Namely, how did they bring pizza to more people through more formats and in light of more challenges? They had taken their mobile pizza-serving box to festivals and gatherings, and were pleased with how well received they were.

A huge amount of people, Zoe Bowley reminded, ate their supermarket pizzas and didn’t use their restaurants, and vice versa. Again, these were all good ways to connect, as well as a means of uniting their channels by telling people that they could also enjoy PizzaExpress pizza at home.

Their first UK franchise is a partnership with Welcome Break in the form of a restaurant they opened in Oxfordshire on the M40 services, meaning that road users can now stop off to enjoy their pizza, and with plans to roll out more.

They had also taken the DNA of their heritage and music, having transformed

a basement in their Holborn store with what they called Pizza Express Live where people could go and enjoy music, comedy and other acts seven nights a week, changing once again how people are enjoying PizzaExpress by reframing their experience, said Zoe Bowley.

This offered customers an intimate experience and chance to see some of their favourite acts, but at the same time was something that was rooted in PizzaExpress’s DNA. Connections Such an approach was something they would be continuing with, she reported, as they continued to strive to discover the unexpected.

They had a huge platform for connecting around the world, particularly with food, design and technology. Connecting their Asian businesses for example, was opening the doors and sharing best practice. For years, as an industry, they had probably looked to the West for inspiration, but having spent some time in China, it was incredible what we can learn, felt Zoe Bowley (their Global Conference also facilitating the exchange of ideas and great experience for their managers to be able share and compare).

All of this - their transformation agenda which they had launched last year had been an investment. It cost money to train, develop, support your teams, but at PizzaExpress it was paying dividends, such as with the six months of reduced team turnover; the effects were being noticed. The cost of not achieving this now was unthinkable, said Zoe Bowley.

It cost money to invest in top talent and to get the deeprooted customer insight so as to be a customer-centric business that was more sophisticated in terms of their targeting and greater personalisation. It also cost money to transform or refurbish and create beautiful restaurants, she added, and create new formats, but again, they had seen the contribution they could make to like for like sales.

They of course also maintained an eye on cost

efficiency, she assured the audience, but were doing so in a smart way where it did not affect, or interact, with the customer experience. They already had a pretty efficient operating model, she claimed, and were building on that (investment being a balance between giving time and of listening - and about investing even when in the market it might not seem like the right time to invest).

Zoe Bowley concluded by saying that she felt a huge responsibility in taking Peter Boizot’s legacy and putting PizzaExpress back on the map, but she had a dedicated UK team, 11,000 team members and a best in class People Deal that will ensure they have firm footprints for the future, and so they would have earned their way in having 50 million customers a year via different channels who they understood

more and could meet the needs of.

They have a strong product that is still a firm favourite with the UK, she stated, and they will be embracing innovation.

Underpinning it all was a heritage that they could build on to make it relevant to the future.

They could not let the sector challenges let them forget that this was an incredible industry.

“Words such as warmth, generosity, fun and sociability are all synonymous with being a hospitality business and in this fast-paced global world, the opportunities are limitless,” Zoe Bowley told the gathered audience. “You just have to go out there and seize them. 53 years ago, Peter Boizot had a vision, an opinion and point of view, and brought this industry to life, and 53 years later PizzaExpress has stood the test of time and is creating a new and relevant future.”

www.papa.org.uk 47

CALABRIA

Confartigianato to the The Confartigianato Imprese Calabria is an organisation that is committed small to protection and promotion of the interests of craft enterprises and Calabrian role in medium-sized enterprises, and in particular the full recognition of their key and businesses economic growth and employment in this Italian region. Such activities are well known to contribute significantly to the development of this important area, some of the products of which were recognised and celebrated during the recent visit of an international trade delegation.

CHALLENGING TIMES The agri-food business is the second biggest manufacturing sector for the Made in Italy brand and campaign, with a knock-on effect on the entire economy due to its positive image on the foreign markets, where Made in Italy has become associated with great quality.

In Calabria, the agri-food sector counts more than 4000 registered craft firms, 39.1% of which are in Reggio Calabria, 32.4% in Cosenza, 12.7% in 48

Catanzaro, 8.6% in Crotone and 7.2% in Vibo Valentia.

Exports from Calabria, even though on the rise, with encouraging signs of economic developments, still register low figures both in the number of commercial operators interested (only 1465 being registered by the Italian Trade Agency in 2016), and also in the generated turnover. The last available data, unfortunately, shows Calabria at the penultimate place among the Italian regions when it comes

to the volume of their export sales (210 million of euros in 2017).

Thus, the main aim of Confartigianato Calabria is to put into action a series of incoming visits and training opportunities for the companies concerned in order to help them in the process of internationalisation and the successful promotion of these small and medium Calabrian enterprises abroad.

Needless to say, this involves different manufacturing sectors April 2018

CALABRIA from across the region, then organising the participation of these companies in international fairs and meetings with foreign delegations.

TWO-DAY FOCUS The workshop that took place in Lamezia Terme on the 21 and 22 February 2018, promoted by Confartigianato Imprese Calabria, took place in collaboration with the Italian Trade Agency and Confartigianato Imprese Catanzaro, and was a big success, involving eight key foreign buyers and 20 agri-food companies coming from every corner of the region.

During the two-days’ workshop, the international buyers had the chance to meet the producers and visit some of the facilities, and above all, they had the chance to establish new trading partnerships.

Some 120 business meetings took place on the first day of the workshop, during which the foreign operators (coming from Belgium, South Korea, France and UK) had the opportunity to taste some typical Calabrian products, from wine to pasta, to ready-to-eat meals, cold cuts, olive oil, cheeses, coffee and truffles to name but a few.

“The main aim of the initiative was to offer to local entrepreneurs the opportunity to face the foreign market and verify the attractiveness of their production. An anticipated

www.papa.org.uk

success, seening the high quality of the presented products and the professional profiles of the foreign operators selected by the foreign offices of the Italian Trade Agency, confirmed by the contracts concluded by many of the participating companies,” said Silvano Barbalace, regional secretary for Confartigianato.

“The local companies have expressed great satisfaction, and the foreign buyers have shown a notable interest, further confirmed by their willingness to see the production facilities.

“Four facilities were visited by the delegation – I.L Car SRL, Genius SRL, Dedoni SRL and Azienda Agricola Antonio Muraca – with a tour that saw them busy from eight in the morning till late afternoon, visiting the production labs, learning the different phases of the production process and concluding the trading deals started the day before.”

Roberto Matragrano, president of Confartigianato Imprese Calabria, declared that: “We think that this type of event is extremely important for the local enterprises, offering them the opportunity to have a direct meeting with the buyers and therefore with foreign markets.

Hopefully, there will be also be immediate orders, as in the case of this incoming event, and from here we can easily understand the importance of such actions for our enterprises.”

BACKGROUND Confartigianato Imprese Calabria is engaged in an active relationship with the institutions and regional authorities whose job it is to represent the interests and support the needs of small and medium businesses in Calabria. It takes an active part in the decision-making processes that involves the production system of this region, in turn contributing to the growth and development of businesses and the territory as a whole. In particular, it aims to: 1. Protect the interests of the Calabrian companies in every area by promoting their economic, social and technical development, and representing them against any regional administration and institution.

2. Co-ordinate the activities of federated associations, respecting the organisational, administrative and management autonomy of the same, for the protection of the economic, trade union, social interests of the category.

3. Contribute to the definition of principles and criteria for the resolution of union problems raised by the federated associations to be submitted - in agreement with them - to the competent confederal level.

4. Promote and coordinate initiatives for the economic, social and technological development of the craft sector and of small and mediumsized businesses in Calabria, as well as the resolution of problems in the framework of regional planning, for the purposes of an organic policy in the sector.

5. To carry out study and research activities and provide information and advice to federated organisations on topics and matters of current importance.

6. To take care of and guarantee its own representatives in Bodies, Bodies and Commissions representing the regional interests of craftsmen and small and medium enterprises.

7. Promote, stimulate and promote regional agreements, activities and initiatives for the regulation of collective economic relations regarding craft categories, as well as agreements with other economic categories.

8. To take care of the creation of particular collateral bodies, whose purpose is to promote, develop and coordinate at regional level the social, technical, economic, financial, educational and cultural assistance in favour of the craft industry.

9. Exercise all other functions that may be necessary in the interests of craftsmen and small and medium-sized enterprises.

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CALABRIA

Calabrian companies in attendance AZIENDA AGRICOLA VULCANO This company, based in Crosia (CS), operates in the production of extra virgin olive oil. It has 60 hectares, with 12000 plants, cultivated exclusively through organic methods. They take care of the whole production process, from the cultivation to the transformation in oil, bottling and commercialisation, so as to guarantee quality and reliability.

CASA VINICOLA CRISERÁ With a long family history, dedication to their territory and their land in the bottling of IGP wines characterised by great elegance and finesse, the familyrun winery has won national prizes, as well as international recognition.

CALLÁ VITTORIO The Callá company, based in Mileto since 1955, has become a leader in Calabria for the commercialisation of fresh meats and meat-derived products. Thanks to the familyowned slaughterhouse, and the pig farms located in different provinces of the region, the company can control and manage the whole production process, therefore offering a craft product of very high quality.

GRICAF SRL A young and dynamic company located in Scalea, Gricaf was established 19 years ago by specialists in the coffee roasting sector. Owner of the Moka Italia brand – a symbol of a great quality coffee - it is distributed in Italy and worldwide in different lines, and optimised for the bar service, for the family, the office and the HoReCa sector. They produce not only coffee, but also a coffee soft drink, coffee liquor, coffee schnapps.

GENIUS SRL Based in Catanzaro, this company operates in the restaurant sector and the ready-to-eat meals production, aiming to reintroduce and give value to the Italian gastronomic traditions, with special 50

attention to the typical dishes from Calabria and the south of Italy.

Even though the company was recently established, the Manfredi family, who own the business, have been operating in the sector for the past three generations.

MADE IN CALABRIA SRL Based in Cropani (CZ), this company operates in the production of olive oil, following different steps, from the production to the bottling and commercialisation. Even if newly established, its associates feel that they have a consolidated experience in the business, with an emphasis on family tradition.

C.L.C. SRL Located in San Marco Argentano (CS) since 1999, this business specialises in the production of meat and meat-derived products, such as fresh and aged cold cuts and aged cheeses.

ENOPOLIS BIVONGI Based in Bivongi (RC), this company operates in the sector of the production of DOC Bivongi wines (red, white and rosé) and IGT red wines from Calabria SALUMIFICIO FURINO Based in Bivongi (RC), this company specialises in the production of typical cold cuts, following the whole production process, from the pig breeding to the processing, packing and commercialisation of the final product.

SALPA SRL Based in Petroná (CZ), this company has operated in the agrifood sector since the 1980’s, and in the chestnut and mushroom sector since the 1960’s. Currently, they are present in Italian supermarkets, in the Co-op and Carrefour, and also in small, local supermarkets, restaurants and small shops. They also hold a Kosher certification for their dried mushrooms.

DEDONI SRL Based in Squillace (CZ) and founded in 1999, this company specialises in the transformation of sheep and cow milk into typical regional cheeses, taking care of the whole production process from the milking to the selling, both in the organised distribution and small businesses. Lately, the brand has opened its own shops, but they are still in the evolution process.

ARTIGIANA FUNGHI BELMONTE This is a family-run business since 1935, operating in the agrifood sector in Soveria Mannelli (CZ). They are specialised in the production of mushrooms, vegetables and peppers. High quality meets traditional tastes, offering unique local specialities.

CORALLINI SWEET CATERING This company, based in Pizzo (VV) specialises in the production of craft ice creams, ranging from the Sicilian cassata to the boxed ice cream.

SA.DO. SRL (CASEIFICIO BRIZZI) In business since 1970, and based in Curinga (CZ), this company offers a wide range of products with professionalism and reliability.

Their specialities include white pecorino, spicy pecorino and aged pecorino (goat cheese),

ASTORINO PASTA Based in Crotone and established in 2002, this Calabrian company specialises in the production of high quality craft pasta, exclusively made using durum wheat flour from Calabria.

I.L. CAR SRL The Turano Group is an integrated company, operating in the meat production since 1965. Based in San Marco Argentano (CS), and in possession of IFS and BRC certifications, they have all the

requisites to enter the export market, but still respect the Calabrian traditions through their typical cold cuts and meats.

MURACA SRL Located in Cicala (CZ), this company was founded in 1983 and produces and markets fresh chestnuts and other products, having established itself in the national and international market scene.

PASTIFICIO FIORILLO Located in Vibo Valentia, this company produces artisanal pasta, typical of Calabria and that features high quality durum wheat and bronze-cut production. The production process is quite long (24/36 hours) in order to deliver a premium product. They choose their raw materials carefully, with the wheat coming from some of the best local mills. They have recently started to produce organic pasta.

AZIENDA AGRICOLA MURACA Located in Cicala (CZ), this company was founded in 2013 and since then has been busy following each step of the production process of to make oil, vegetables, vinegars, flavourings, sauces and oil. Their products are preservatives and colorants free. Their top selling products are A sarsa da Nonna, literally the grandma’s sauce and their spicy products range, which enjoy huge success nationally and internationally.

April 2018

COMPLETE CATERING EQUIPMENT ESTABLISHED 1990 - LONDON

020 8424 9483 www.pizzaequipment.ltd.uk sales@pizzaequipment.ltd.uk Showroom at 7 St Kilda’s Road, Harrow, London, HA1 1QD

ORDERING TECHNOLOGY

Nav i the gating d orde igital r land ing scap e

It see m invo s like e lved v in th eryone w Not e to kitch do the restaura ants to g h n e e to re n, but to ard wor t busine t k s s a ve taurants gather a back in t s lately. ry la n he and d ref rg in the s ervic e percen the pro er orders (EVP e t c , Nor , observ age of e ess take ac es th onlin e ord Americ Thoma h sale fo s Preo a r day ering tec for mob Kneubu – ehl shar hnol ile an www e o effec s with us .preoda gy com d p y tivel y wit his advic .com), w any, h thi e h rd pa for wor o ki rties in th ng is are na.

OPPORTUNITY KNOCKS GrubHub and Eat24 are two of the largest third-party referral agents in the USA and in the UK, Deliveroo, JustEat and others follow the same model.

Commissions on sales are said to be in the middle teens and range up to 30% and beyond which is well above typical restaurant margins. If that was not enough, other massive thirdparty companies like Facebook and Amazon have designs on the restaurant industry.

Facebook has placed an “Order Food” menu item on its main navigation page and Amazon has a food order and delivery service for its Prime Customers. These companies want a slice of revenue but 52

perhaps more importantly, they want the transaction data associated with these food orders.

So with all this activity, and all these players clamouring for your customers’ attention, what should you do?

Provide customers with the mobile experience they want, but keep your restaurant in the driver’s seat.

Consumers are using their mobile phones and computers to increasingly buy goods and services. It’s where the growth is occurring in the restaurant industry. A mobile ordering service is really an extension of your physical restaurant in much the same way as a drive-through, but with significantly more reach

and effectiveness. It’s a way to provide the ultimate convenience to your customer by giving them control of the order experience.

They can take as long as they want to place an order without waiting in line and they can customize an order much more precisely than trying to talk to a drive-through speaker.

Better yet, once they have placed an order, they can save it to a favorites list and then reorder it with a few taps. This drives repeat business. There are turnkey solutions in the market that can quite easily help your restaurant rollout a mobile service under your own brand for a very reasonable investment and help you understand how to work with it and succeed.

Market your mobile service “If we build it they will come” is a great anthem for a movie but it’s not the real world. Driving awareness and then offering incentives to use your mobile service is a way to strengthen your customer relationship and develop repeat customers. All kinds of promotions can be considered including digital coupons, frequent guest awards, reward points and other customer engagement incentives.

Leverage the data that comes through your mobile channel The mobile channel is rich with customer information. It allows you to understand your customer base much more intimately than any other channel. You will have April 2018

ORDERING TECHNOLOGY their contact information and their food preferences and other data that allows you to market to them in a much more focused and personal way. A good mobile partner will help you identify and leverage the data to help you develop a richer customer experience that drives more repeat visits and revenue. Thirdparty referral agents maintain ownership of the customer order data, and charge you for that information.

Include mobile ordering and payment in all your strategies Before adding on another 500 square feet to your restaurant or opening another location, consider rolling out a mobile ordering service or strengthening/enhancing your existing mobile service. It is much less costly to invest in a mobile/ digital ordering service, and the return on this investment will likely surprise you. Some restaurants are now opening exclusively as delivery or takeout concepts. Perhaps your next location should be a delivery-only location where all or part of your

menu is available for mobile ordering? These are the types of things you should consider when thinking about expansion strategies.

Use third-party order providers for the right reasons Have a strategic outcome in mind because many of these vendors demand a significant percentage of each sale (i.e., mid-teens up to 30% per transaction) as compensation for their services.

On the plus side, third-party order providers can facilitate order flow, which can, in turn, increase the number of steady customers.

However, these mobile orders may not be profitable after a hefty commission is paid and incremental operational expenses are counted.

Operationally, a restaurant may have to re-enter the new orders into their kitchen management system which drives cost and orders can be dropped or entered incorrectly which creates customer dissatisfaction. If you must rely on such services, a good strategy is to develop relationships with

referred customers and migrate them to your own mobile ordering platform, which should be much less expensive, where you can capture their customer data, market to them directly, and create an experience unique to your restaurant.

Consider delivery You can still roll out a mobile ordering service for carry-out as a first step, but then you might want to consider a delivery option. This can further expand your sales as customers can’t always come to your location, or simply prefer not to. Business and party orders can fall into this category, as well as consumers who are time-strapped or are otherwise unable to visit your location in person. Delivery expands your geographical reach, thereby increasing your market size and potential revenues. You can also specialise in specific types of delivery orders, such as business or special event orders.

There are a lot of ways to think about this service to make it relevant to your restaurant’s market strategy.

Know your numbers Understand the full cost of an order from a third-party order provider and know how that fits into your business and financial plan. If you take the time to dissect the numbers, it will likely not make sense unless you have a strategy in mind to convert those customers to your own mobile channel.

Understand if you need to have a minimum mobile order rule in place. Is it worth delivering a ÂŁ2.50 order to the other side of town? Understand the value of a customer on your mobile order platform who orders and re-orders consistently. These are the customers you want to keep.

There is a lot of activity in the restaurant industry by all kinds of non-restaurant players looking to step into the order flow and extract value. The opportunity for restaurateurs involves taking decisive action to reclaim, as well as maintain, their customers by leveraging their own mobile channels, while simultaneously giving their consumers the digital experiences they want.

www.papa.org.uk 53

PREVIEW

The fifth edition of the leading Italian food and beverage trade show will be back in London in June (17-19 June 2018, Business Design Centre) and is set to showcase some of the most exciting and innovative products and the hottest new trends and innovations in Italian cuisine to industry professionals.

A dedicated Italian showcase Bellavita Expo is an Italian food and beverage event exclusively dedicated to industry professionals, and is coming back to London this summer in what promises to be the biggest and most important edition ever, claim its organisers.

Attracting thousands of buyers, retailers, Michelin starred chefs, importers and distributors, Bellavita Expo London has witnessed five years of consecutive growth, with the number of exhibitors increasing by some 23%, they report.

This year, the event will showcase nearly 1,000 new products including categories that have been especially selected for the UK market.

These include lesser known aged foods, botanical infused oils and dressings, organic and indigenous wines (made only with ancient grape varieties), sugar free, gluten free and vegan treats, as well as cheese

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and bakery products.

Key brands such as Lavazza, Villa Sandi, Frescobaldi, Allegrini, Fontanafredda, Feudi di San Gregorio and Birrificio Angelo Poretti have already confirmed their presence at the event, and over 200 exhibitors are anticipated to take part, giving buyers and importers the opportunity to taste the products first hand and establish new business relationships.

Expansion This year Bellavita Expo will be expanding the range of food products and wines available through a joint venture with Cibus and Vinitaly (VPE - a company of Veronafiere S.p.A. and Fiere di Parma S.p.A.) the largest F&B trade shows in Italy and worldwide.

Thanks to the new partnership, Bellavita Expo London will introduce a selection of iconic Italian brands

to the event, which add onto an exceptional array of big and small artisan producers.

“This joint venture with VPE represents the first truly international hub for the promotion of Made in Italy F&B and it is a concrete answer to the growing demands of Italian SMEs looking to open new business channels abroad,” said Aldo Mazzocco, Bellavita’s CEO. “The UK is the fourth largest importer of Italian products worldwide, with food and beverage at the forefront in terms of growth. In the UK the culture around food is constantly changing. The British public is more knowledgeable about Italian food and expects transparency and quality at a fair price. This is why Bellavita Expo is such an important date for F&B professionals looking for innovative produce that can capture consumers’ attention and increase sales thanks to its authentic regional identity.”

Visitors will also have the chance to learn about the latest trends in Italian cuisine through masterclasses with chefs, panels and talks with industry experts and trade professionals. The show is set to offer advice from thought leaders, as well as provide a platform of discussion around Italian F&B and growth opportunities within the UK market. With four different Academies areas dedicated to Food, Wine & Beer, Mixology and Pizza, Bellavita Expo London 2018 will bring the latest trends to life through masterclasses and talks – a must attend event that buyers, restaurateurs and retailers simply cannot afford to miss.

Focused Academies Different areas called Academies will be dedicated to Food, Wine & Beer, Mixology and Pizza.

In addition, Bellavita will run the Bellavita Best UK April 2018

PREVIEW Sommelier 2018 - The Italian Wine Professional, ISWA Award, a competition to find the best sommelier specialising in Italian wine. Supported

by WSET (Wine & Spirit Education Trust), The Buyer and Harpers and sponsored

by ISWA (Italian Signature Wines Academy including Villa Sandi, Frescobaldi, Allegrini, Fontanafredda and Feudi di San Gregorio), it is open to restaurants in the UK, who can enter their sommeliers to be tested on their knowledge of Italian wine and their service skills.

Wine & Beer Academy Theatre In collaboration with WSET (Wine & Spirit Education Trust) and ISWA (Italian Signature Wine Academy including Villa Sandi, Frescobaldi, Allegrini, Fontanafredda and Feudi di San Gregorio), this year Bellavita Expo will offer guided tastings to members of the trade following WSET systematic approach to wine tasting.

In addition, the theatre will host five masterclasses with the Italian wine producers that have made history in Italy and beyond: Villa Sandi, Frescobaldi, Allegrini, Fontanafredda and

Feudi di San Gregorio. The founders of these five wine houses will explore how Italian wine has developed throughout the years and how it will continue to evolve in the future.

Harpers and The Buyer will also run insightful panel discussions, bringing together distributors, importers and retailers to unpack the latest trends in the UK and beyond.

Bellavita Best UK Sommelier – The Italian Wine Professional 2018 Since the beginning, Bellavita London has focused on awarding excellence across food and beverage and wine is no exception.

In its fourth edition, Bellavita Best UK Sommelier 2018, the Italian Wine Professional, ISWA Award, is the most prestigious competition dedicated to find the best sommelier specialising in Italian wine. Supported by WSET (Wine & Spirit Education Trust), The Buyer and Harpers, and sponsored by ISWA (Italian Signature Wines Academy), it is open to restaurants in the UK, who can enter their sommeliers to be tested on their knowledge of Italian wine and their service skills.

KEY INFORMATION Bellavita Expo London 17, 18 and 19 June 2018 Business Design Centre, 52 Upper St, LONDON, N1 0QH, UK. The event is only open to F&B (food and beverage) trade professionals, who can register for free at www.onlineregistration. co.uk/shows/bellavita/ london18/regbellavita. php?source=website.

About Bellavita Expo Bellavita has become a leading Italian food and beverage exhibition outside Italy. Their events are hosted all around the world – London, Amsterdam, Warsaw, Chicago, Toronto, Mexico City, Bangkok and Moscow – and bring together professionals who all share a passion for authentic, high quality Italian products.

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PREVIEW The winner will receive an allexpenses paid wine experience for two to five different Italian regions, discovering some of the best local wine producers and vineyards. Register your sommelier here: www.bellavita. com/competition/entry/ Food Academy Theatre Bellavita’s Food Academy Theatre provides a unique experience to see world famous Michelin star chefs at work as they share tips and advice while exploring some of the upcoming trends and recent innovations in Italian cuisine.

From Massimo Bottura, Niko Romito, Giorgio Locatelli and Theo Randall to Phil Howard, Ollie Dabbous and Francesco Mazzei, each year visitors have the opportunity to learn from the best. Among many others, this year Bellavita will host Carlo Cracco – Michelin star chef and famous judge at Masterchef Italy – for an exclusive talk and recipe showcase.

An exclusive panel will focus on the coffee industry and on the food offering within this sector. Caffé Nero and other leading coffee brands and shops will be on the panel.

On Tuesday, the final day of the show, the Food Academy Theatre will be fully dedicated

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to pizza. A consortium of the oldest pizzerias in the world, Le Centenarie, will run a series of masterclasses to pass the techniques and tricks of the trade onto the next generation of pizza makers.

Mixology Academy Following last year’s success, the Mixology Academy will host some of the most talented mixologists in the UK to channel their passion and creativity in a series of cocktails made with classic Italian spirits, newly launched ranges and innovative ingredients, dedicated to all beverage trade professionals.

The Bellavita Cocktail Book will be available to visitors after the show.

Pizza Academy This area will be entirely dedicated to the art of Neapolitan pizza making, now part of UNESCO’s Intangible Cultural Heritage of Humanity.

Visitors will be able to discover the secrets of traditional Napoli-style pizza and the best products to create it. Award winning pizzeria Starita and the Starita Pizza Academy team will be the official resident pizzaiolos, continuously making their famous pizzas throughout the show.

April 2018

ADVERTORIAL

EI Group, YCE Catering Equipment and LLK combine a slice of expertise each to develop a perfect pizza package.

O

ldham based Pizza Specialists, Linda Lewis Kitchens and Leeds based Catering Equipment supplier, YCE have joined forces to help the largest pub company in the UK, Ei Group, with its new concept, which includes the provision of ovens and specific kitchen strategies.

The Group created its ‘Barrel Top’ concept to give their estate of some 4,600 pubs an opportunity to generate sales from pizza. Specialist support will also be offered to guarantee publicans are fully proficient in all aspects of developing and running a commercially attractive pizza operation.

Ei group approached YCE with their fantastic franchise idea, after hearing about their reputation in the area, asking them to act as consultants to

help them develop this model, in readiness to launch into their business. Their main idea was to stand out from the crowd by targeting the casual eating market with their estate using a tiered approach on range and price.

YCE knew there was only one company to support Ei Group in their mission, which was LLK and their Cuppone range. YCE recommended that the first stage was naturally to test Ei Group’s pizza recipes in the Cuppone Ovens, approved

by LLK’s saying ‘try before you buy’. Hence, a trial day was set up at the LLK demonstration kitchen, with their Development Chef Fabio, to include the testing of specific ovens, to see which would suit their needs.

Following testing, the Group knew the Cuppone ovens were

unquestionably a perfect fit, and they consequently launched the franchise proposal to their Food Council, using LLK demonstration kitchen facilities again.

The Cuppone ovens that have been carefully chosen are the Tiziano Pizza Oven (LLKTZ6201S) and the Paulo Pizza Oven (LLKPAULO4+4). The single-deck shallow-depth electric Tiziano due to its compact structure and its flexible capacity features, including its stacking ability. The bigger oven, the Paulo, is needed for the higher volume proposals and was chosen because of its success and reputation with other pizza brands.

“The humble Pizza is going from strength to strength with no end in sight to its popularity.

Everyone seems to know what makes a good pizza and the UK is in love with the Italian dish,

with newer tastes and flavours proposed all the time. The fully prepared frozen pizza is no longer acceptable or desirable, the more popular choice now is the fresh pizzas. The pub industry has to keep up with the trend, by introducing the addition of stone base deck pizza ovens to kitchen proposals,” said Ei Group’s Head of Food Paul Farr.

“The modification of adding pizza ovens is where Linda Lewis Kitchens have come into their own. LLK have immersed themselves in all things pizza related, meaning they are the one stop shop specialists.

Whether you need: dough mixers, dough presses, ovens or light equipment they have it covered, educating us all on the best ways to create and deliver the most successful pizza offerings.”

TECHNOLOGY

The science of productivity across front and back of house Currently, the UK hospitality market seems a little uncertain.

Competition is stronger than ever, we’re seeing closures on every high street and what with the unknown impact of Brexit, operators are under immense pressure to ensure they’re not only providing a fantastic customer experience but have efficient and productive team members in order to meet these needs. Here, Steve Elcock (pictured), CEO of elementsuite (an HR and workforce management platform within the hospitality industry), discusses his top tips for improving productivity across front and back-of-house and how an operator can benefit.

Background elementsuite (www. elementsuite.com) was launched in 2014 with the sole ambition to offer hospitality operators a simplified and flexible HR platform to revolutionise the employee experience in the digital era. Today, it claims to be the first software platform to offer an entire HR/workforce management solution to the hospitality industry. Unique to a HR environment, the business offers operators a full suite of HR solutions across one seamless platform, covering the entire employee experience and journey. Its intuitive technology spans seven modules with a focus on engagement, recruitment, HR, learning, performance, work and payroll. The aim of the platform is to deliver a simplified user experience across any digital device, anytime, anywhere to ensure employees are always engaged, empowered and inspired.

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The business claims a 2% increase in productivity and a 50% decrease in time spent scheduling, payroll and HR for time-poor managers. Additionally, the company says that it can remove the burden of compliance and risk for hospitality operators via its intelligent legislative HR workforce management solution (current clients include global blue chip customers such as McDonald’s and UK operators including Bistrot Pierre, Hix, Benugo, Baxter Storey, Searcys and Leon).

Introduce ‘Shape of Day’ Scheduling the right people, in the right place, at the right time, whilst retaining robust financial controls – sounds simple enough?

Typically, 20-30% of team hours are allocated incorrectly due to inaccurate planning and fluctuations in trade. Sometimes there’s overstaffing when quiet, and understaffing when busy. Therefore, implementing automated systems that refresh every 15 minutes, can help improve the accuracy of schedules by better predicting customer demand and staffing required with attention to shift start and end times throughout the day.

Shift swaps can be requested and approved, and unfilled hours can be alerted to whoever is available. Daily time and attendance ensures hours are accurately recorded, which reduces end of week errors and risk of back pay. Most importantly, as the move towards more flexible shift patterns takes place, the digital workforce systems provide transparency on ‘fair and equitable’ working.

Attention to daily sales and labour ‘flex’ If an operator is not getting accurate daily information on

how labour is flexing up and down in line with sales, a trick is being missed. Unfortunately, we live in a world where sales on any given day in any given site will rarely match the forecast.

Close operational attention is required to flex labour up and down as far as possible, whilst being sensitive to fair and equitable working on shift patterns and contract hours.

The new norms should be about understanding employees availability and offering choice: If the weather is bad ‘who wants the day off?’. If it’s sunny ‘who wants an extra shift?’. If it’s quiet, ‘who can finish early?’. If it’s busy, ‘who can work their split or finish late?’. It’s astonishing how many businesses inadvertently overspend their daily target labour hours, despite sales being lower than forecast.

Build and nurture highly engaged teams Any improvements in productivity go hand in hand with team engagement. This is a highly researched area and the evidence is clear – better engagement improves employee April 2018

TECHNOLOGY retention and leads to increased productivity and service. But the challenge is how to do it.

The two big opportunities are ‘people marketing’ - better connecting with front line teams, and ‘shift leadership’ equipping the duty manager to lead the perfect shift through a combination of leadership coaching and providing better tools to do the job.

But why does an operator benefit?

Improved guest experience This is all about improving ‘under staffing’ at peak times, leading to better availability of staff and service interaction with guests. Our experience is that a 5-10% increase in Guest Scores on Staff Availability and Service can be achieved where understaffing is a problem.

Increased spend per head This is directly associated with improving the guest experience.

More attention to guests creates opportunities for additional spend per head through

upselling and offering extras.

Our experience is that a 2% improvement in spend per head is readily achievable.

Improved productivity This is the hard benefit of reducing ‘over staffing’. The gains tend to be higher in larger sites, where wage % can look favourable (compared to smaller sites), yet mask the true productivity efficiencies that should be delivered in high volume businesses. Our experience is that a 2% reduction in wage % is readily achievable without impacting service.

It’s no secret that restaurants are fast-paced environments, and information runs the risk of not getting passed along, particularly at peak times.

It’s in these stressful times that an effective method of communication is key. The rise of digital platforms to assist in productivity makes communication far more fluid, and ensures sending updates between the front and back-ofhouse easy and instantaneous.

NEW MEMBER

Pasta Garofalo is unique because it makes pasta as it should be done, say the company.

Since 1789, they have been making pasta in Gragnano near Naples in Italy.

The strength of Garofalo is the ability of preserving this artisan knowledge on an industrial scale. This is its uniqueness, the feature that makes Pasta Garofalo different from every other pasta.

Pasta is made from simple ingredients; durum wheat semolina and water. With only two ingredients it would be difficult to make a premium top quality pasta if the best wheat was not used.

Premium Italian pasta makers, Garofalo,

www.papa.org.uk

use only robust durum wheat semolina in its Signature pasta, which is high in protein and makes it suitable for double cooking.

Garofalo Signature pasta is therefore perfect for any restaurant wishing to serve an authentic al dente Italian pasta dish to their customers, and they suggest the following method for double cooking its Signature pasta to get the best al dente result.

• Cook in plenty of salted boiling for half the cooking time specified on the bag.

• Drain the pasta and place on tray.

• Cool quickly, using a blast chiller if possible.

•

Add a dash of oil and store in a fridge for up to one night.

• To serve refresh in boiling water for 30 seconds.

By following the above method Garofalo report that they have scientifically proven the force required to cut its single cooked pasta or its double cooked pasta remains the same, therefore the texture of the pasta served from either cooking method remains al dente.

Their pasta is also made using a bronze die - the original way to extrude the dough to make the different pasta cuts. Bronze dies have been used since the 1700, long before today’s alternatives of Teflon and plastic dies existed. Pasta made using the traditional bronze die has a slightly rough texture and a porous surface that holds the sauce.

Garofalo has over 72 pasta shapes across all the ranges including traditional, whole wheat and gluten free ranges, all are stocked in the UK for immediate delivery through a number of UK wholesalers.

For a full range of shapes and ranges visit www.pastagarofalo.it/webapp-catalogo/?p= categorie&area=europa

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WOOD FIRED OVENS

Cowboys are killing dreams,

don’t let it be yours Jay Emery (www.bushmanwoodfiredovens.co.uk) is known as the “woodfired-oven guru”, having started making wood-fired ovens back in 1999 and the first to get DEFRA approval.

Here, in a regular series of articles, he takes us through the important implications of an enquiry he received recently.

Laura’s story I got a call recently, asking for my help. The story I heard was not a new one. In fact, I hear it more often than I would like, but I’m sharing it here with you because I don’t want you to fall into the same trap and have your dreams destroyed. My Call Centre advised me to call Laura who had a problem with her oven and wanted some advice.

The problem, she told me, was that she had had an oven installed in her new restaurant, but the builder had forgotten to put insulation under the floor of the oven.

What should she do? Ok, I’m going to have to ask a number of questions, I told her. The reasons why will soon become apparent as we work through them.

1. What make, and size, of oven is it?

2. What’s under the floor of the oven now? (ie. supporting it) 3. Where are you located? (smoke control area) 4. What size restaurant do you have?

5. Who was the builder?

What make, and size, of oven is it?

She didn’t know the exact make of the oven because the builder had purchased it for her in Italy. Oops, big mistake I wanted to say.

You need to know everything you can about the oven; who made it and where it was made, so that things, if they go wrong, can be rectified. You also need to know if it can be used legally where you want to use it.

Local Environmental Health Officers (EHOs) are starting to clamp down on the illegal use of non-conforming ovens. Last year, I replaced two ovens for customers who had purchased non-compliant ovens and the EHO had said that they would not give licence to trade until they had replaced the oven (one in Bath and one in London).

TIP: If you have purchased an oven for use in a restaurant in a smoke control area, and you advised the seller that you wanted to buy the oven for that purpose - and you informed them you were in a Smoke Control Area - then get them to refund you and take it away as “not fit for purpose.” The seller of 60

the appliance must know what the legalities of supplying you are. If they advised you that you could not use the oven in a Smoke Control Area, but you purchased it anyway then the onus is on you.

What’s under the floor of the oven?

Not putting insulation under the oven is a mistake, but it’s not critical, provided that the oven is on a non-flammable surface, and that the heat is dissipated by that medium so as not to be dangerous. It’s fair to say that the oven won’t perform as it was meant to, and it could take longer to heat the floor up than originally designed. But, hey-ho, it’s not critical. In Laura’s situation this sadly was not the case, however; the oven floor had been placed directly on to, and was supported by, a plywood board. Oops. Another big mistake Even if insulation had been used, this could be a major disaster waiting to happen; the heat produced by continuous use in a restaurant would make this a huge risk.

So my prompt advice to Laura was to not even light the oven! If, since her

restaurant was in a parade of shops with residents above, and having had the advice not to light the oven, she continued, and the restaurant caught fire and, god forbid, someone was injured or killed, the charge would no longer be accidental; it would be upgraded to potential manslaughter. You definitely do not want that hanging over you as you lock up each evening, wondering if your restaurant will still be there in the morning. Ouch.

Now she could get under the oven and try ripping out the ply, put an insulation board under the oven and re-support the

April 2018

WOOD FIRED OVENS whole thing on steel girders and maybe get away with it for some time, but then, question three raises its ugly head.

Where are you located?

Is it a Smoke Control Area? Yes? Another oops. Now you can’t get away with much, and, unfortunately, everything you do may well be in vain I said. You see, you could go to all the expense of fixing the oven only to find that, the day after you opened, some neighbour has put in a complaint about the smoke that you were making and the next day the EHO came round only to find that the oven is not DEFRA-approved, and close you down. It’s not really worth the risk, is it?

“Aha,” she said. “I’ve got this covered, it’s not really a problem, because when the builder installed the oven he said he put in a DEFRA-approved ventilation system.” Yet another oops. The amount of guff out there from ruthless cowboys absolutely astounds me. More bad news… DEFRA exemption has nothing at all to do with the flue system, so, irrespective of what any builder or oven supplier tells you, it’s the woodburning appliance (the oven) that needs the approval.

Sure, the flue always has to comply with part of the building regulations and yes, an EHO can insist on additional odour or

vent scrubbing systems, but the solid fuel appliance (the oven) itself is the thing that needs the approval, no exceptions.

“Oh,” she said. “That’s not what I was told by the builder, I guess the problem is, who should you ask for advice when

you are starting out?” Somebody who is a recognised expert in the field would be a good start, I felt like saying, but that was kind of obvious.

“I don’t really need to worry too much about the EHO and being closed down

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WOOD FIRED OVENS

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really, do I?” added Laura. “After all, there are loads of people running non-approved ovens and no one seems to get fined, or closed-down, so it’s worth the risk isn’t it?”

I could hear the desperation in her voice.

After all, it was her baby, her dream of being a restaurant owner. Again, I needed to correct her and I explained it like this.

Have you ever driven on a stretch of road at more than the speed limit and, because you have never been stopped, driven the same stretch of road repeatedly at a lot more than the speed limit? Sure, she said, doesn’t everyone? And have you been driving that stretch of road for a year or more? Yup, she said. Yet you know that you are breaking the law each time you do it? I guess so, she told me.

So what will happen if the next time you do it, the police have decided to have a clamp down and target that stretch of road?

You put your foot down as normal and then from behind the hedge, like some kind of ghostly manifestation, a traffic officer jumps out, scares the living daylights out of you, and signals for you to pull over? What do you think he is going to say to you when you say “but officer, I’ve been driving along this stretch of road for the last year or more at the same speed and no one has stopped me before, so it’s obviously OK for me to drive like this and therefore you can’t give me a fine?”

My guess is that, with a statement like that, you’ll get much more than a fine, you will probably lose your licence, to which she 62

agreed. Well, having a non-DEFRA-approved oven is the same, and what most don’t realise is that, should the EHO come down on you and successfully prosecute you, it’s not a fine that you will get, it’s a criminwal offence. This, in turn, means that your travelling holidays are over. Yup, sorry to put it to you, but Smoke Control Legislation is an Act of Parliament and therefore a criminal offence. Harsh, but true. I guess you know what needs to be done really, so let’s continue and see if we can find a solution.

What size restaurant do you have? And what size oven did you install?

20 seats. 140cm internal, I wanted to say.

Wow, some builder definitely took Laura for a mug and ran off with her money, but I just kept quiet, not wanting to offend. I sell 145 cm ovens to 100+ seat restaurants. At 20 seats, in my opinion you really don’t need more than an 80 cm oven. “But I thought that a big oven was better and looked great,” she said. Sure, it looks impressive, but it will chew more wood to get hot and maintain temperature, so you are just wasting money; it would quite literally be going up the chimney in smoke. Not to mention the extra space that you have lost which could have given you two more seats. More seats, more profit, choosing the right oven is a balancing game; minimum oven size for maximum profit, based on the type of pizza, cooking time, and required throughput.

I told Laura that I sincerely recommended that she contacted the builder and claim

“not fit for purpose.” She could then take the money and spend it on the right size oven for her business. Who’s the builder? But she told me that she had spent all the money she had saved to open her restaurant, and didn’t have any more, in any case couldn’t find the builder! OK, I thought to myself, either it really is a cowboy builder who has done a runner, or Laura had bought an oven cheap off the internet and got some friend to help install it. After all, how difficult could that really be, she had probably thought.

I asked how much she had paid for the oven and its installation. About £4000, she replied.

An oven of that size from a reputable, DEFRA-approved supplier will cost upwards of £8K, plus installation costs, stands, and mountings. So you would be looking at around £12-20K for a finished product.

She knew, she said, but she had thought that she could get it done cheaper, and so I could see that she was naïve and had been misled by people who just wanted her money. If only she could do something to trade for a couple of months, earn some money and then buy the right oven, she suggested. And there, unfortunately, is the rocky road.

Of course, I couldn’t advise her to do that in a professional capacity, for all the reasons I have just stated. However, I’m here to help. But to do that, as for others in similar situations, it would be necessary to start over with a DEFRA-approved oven that is the right size for the business.

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April 2018

ECE

The new trade-only coffee event 100% dedicated to the business of coffee, tea, soft drinks and related products. It’s the talk of the industry. www.europeancoffeeexpo.com

Want to find out how to serve your customers even better, coffee, tea and soft drinks - then book your FREE pass to European Coffee Expo

REGI ST FOR F ER REE

On May 22nd and 23rd, EUROPEAN COFFEE EXPO launches at London Olympia, the UK’s premier and most accessible venue. With your customers becoming ever more discerning and demanding, this major new show, created purely for the foodservice sector, will put you ahead of the game when preparing and serving both hot and cold beverages.

Here’s why you should visit: • • • • • • • •

Over 100 exhibitors from many world leading brands to numerous smaller suppliers A comprehensive FREE to attend conference programme featuring industry leaders The Innovation Path and Awards featuring the most innovative products and solutions The Taste Challenge - win fabulous prizes by identifying coffee variants in blind tastings Sensory Workshops - helping professional beverage buyers to improve the sensory acuity of the nose Taster sessions from the SCA’s Coffee Skills Programme The Gallery of Classic Vintage Coffee Machines by Doctor Espresso And lots more including networking, a VIP programme and ‘Roastery Way’, an area dedicated to smaller, independent roasters.

WHY I’M COMING “Coco di Mama is a growing brand in the Azzurri Group and our Allpress coffee plays a big part in that Italian To Go concept. This show will be an opportunity to see what innovation the industry is offering in other areas, such as takeaway cups.”

Mr Richard Galbraith, Distribution Manager, Azzurri Group

ECE _ Full page _ Register _ 210x297.indd 1

To find out more about European Coffee Expo 2018, please contact us on +44 (0) 203 668 9809 or email: info@europeancoffeeexpo.com REGISTER TODAY FOR FREE FAST TRACK ENTRY www.europeancoffeeexpo.com 02/03/2018 15:13

Pizza My

World

Amy Giacobbi is marketing manager at Continental Quattro Stagioni (CQS), a specialist importer, agent and distributor of Italian and continental food and wine and a division of Continental Wine and Food Limited (CWF). From its centres in Huddersfield, Edinburgh, Glasgow and Newcastle, CQS supplies a wide range of food and drink to multiple and independent restaurant groups, hotels, bars and clubs, fast food outlets and regional catering wholesalers. CQS represents Italian wineries such as Cantina di Soave and Rocca delle Macie and has exclusive distribution agreements with La Molisana pasta, Montana meats and Roccheta waters.

6.00am 6.00am My day starts at 6.00am when I get myself up and ready before waking my two young daughters. From then it’s all systems go making sure they have breakfast, hair and teeth are brushed, they’re dressed and have everything they need for school by the time we leave the house at 7.50am on the dot. One thing I need to make time for is a cappuccino and cornetto stuffed with pistachio cream!

9.00am 9.00am By 8.20am I’ve dropped the girls off at school club and am usually at my desk by 9.00am.

Like many people my first job will be to check emails and I’ll action any urgent requests straight away.

I’m lucky in that my job is incredibly varied, so I don’t have what you’d call a typical day, but generally during the morning I’ll attend meetings with our external agencies to plan PR and marketing activity and discuss design and photography requirements.

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12.30pm 12.30pm Lunch is at around 12.30pm and normally involves a bowl of pasta – we’re lucky to have lunch provided! Then I’ll have press adverts to plan and create, wine and food tasting sessions to attend and newsletters to coordinate during the afternoon as well as working on our exciting new web site.

3.30pm 3.00pm From mid-afternoon I will usually focus my attention on NPD (new product development). As a business we are always looking to bring new innovations to market and ensure that our customers have access to truly authentic Italian food and drink, so NPD is a vital part of my job. As well as staying up to date with all the latest product trends I will work closely with our sales team to identify opportunities to expand and enhance our range and I also manage the design of all packaging.

We frequently hold tasting events for customers so that they can sample the

products in our range and talk to some of the producers, and I’ll often spend time late afternoon on event planning and organising.

Such events are a valuable opportunity for us to spend quality time with our customers so this is one of the many aspects of my role that a really enjoy.

5:00pm 5.00pm I need to leave to collect the girls from school and we’ll be home by 6pm, when it’s time to help with homework, do bath time and prepare their dinner while we chat about their day. The girls’ bedtime is 7.30pm and my husband Roberto usually makes our dinner while I tuck them in and read them a bedtime story.

After dinner, I’ll tidy the house, do some ironing and make sure school bags and uniforms are all ready for in the morning then at around 10.00pm I’ll have time to sit down with Roberto and watch some TV before bed.

It’s quite a packed day, but I wouldn’t have it any other way.

April 2018

index registered suppliers 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

999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 Fax: 01708 555022 sales@999pizzatoppings.com

Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk

Bakkavor Pizza Forward Drive, Christchurch Avenue, Harrow, Middlesex, HA3 8NT Contact: Soum Ghosal Tel: 0208 4242666 Fax: 0208 4200606 soum.ghosal@bakkavor.co.uk www.bakkavor.co.uk

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

Chefsrange Unit 4 Egerton Close, Daventry, Northamptonshire NN11 8PE Contact: Tim Charlton Tel: 01455 559969 Fax: 01455 559979 tim@euro-catering.co.uk www.chefsrange.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

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 www.dawnfarms.ie DK-Foods A/S Bommen 9, Thorning, DK- 8620, Kjellerup, Denmark Contact: Kevin Peacock Tel: +45 86 88 00 13 kevin@dk-foods.dk www.dk-foods.dk

BY APPOINTMENT TO HER MAJESTY THE QUEEN FINE FOOD INGREDIENT IMPORTERS AND DISTRIBUTORS DONATANTONIO LIMITED BOREHAMWOOD

Donatantonio Ltd. Lupa House, York Way, Borehamwood, Herts WD6 1PX Contact: Simon Bell Tel: 0208 2362222 Fax: 0208 2362288 www.donatantonio.com sbell@donatantonio.com

Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Andrew Ford Tel: 01749 838108 andrewford@eurilait.co.uk www.eurilait.co.uk

Euro Pizza Products Smederij 13, Amstelveen, The Netherlands 1185 ZR Contact: Ilay Ben Hamo Tel: 0031 347 38 88 Fax: 0031 347 38 89 llay.benhamo@europizzaproducts.nl Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Andrew Thorne Tel: 01775 767655 01775 767656 andrew.thorne@freibergerukltd.co.uk

Futura Foods UK Ltd. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com Garofalo UK Highfield Nurseries, Slip Lane, Old Knebworth, Hertfordshire SG3 6QG Contact: Mal Pullan Tel: 01438 813444 Fax: 01438 816556 info@garofalo.co.uk www.pastagarofalo.it

GCL Food Ingredients Dunsil Road, Engine Lane, Newthorpe, Nottingham NG16 3PX Contact: David Staiano Tel: 01773 533944 david@gclfoodingredients.com www.gclfoodingredients.com Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: John O’Brien Tel: 01606 810900 / Fax: 01606 48680 johnobrien@glanbiacheese.co.uk Insurance Protector Group B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk IPR Events London Ltd. The Plaza, 535 Kings Road, London SW10 0SZ Contact: Stanislava Blagoeva Tel: 0207 352 4356 slava@iprconnections.com www.iprconnections.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: Paul Griffith Tel: 0208 7362001 b2bmarketing@just-eat.co.uk www.restaurants.just-eat.co.uk Kerry Kerry Global Technology & Innovation Centre, Millenium Park, Naas, County Kildare, Ireland Contact: Gillian Raftery Tel: +353 87 948 4353 gillian.raftery@kerry.com www.kerry.com

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

index registered suppliers 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

Martin Mathew & Co 50 St Andrew Street, Hertford, Hertfordshire SG14 1JA Contact: Mr M.J. Donnelly Tel: 01992 641641 Fax: 01992 641333 matthew@martinmathew.co.uk www.martinmathew.co.uk Norseland Ltd. 1 Furzeground Way, Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Oliver Scott-Harden Tel: 01935 842800 oscott-harden@norseland.co.uk

Ornua Ingredients UK Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Richard Thorpe Tel: 01531 631300 Fax: 01531 631300 richard.thorpe@ornua.com www.meadowcheese.co.uk Pan’Artisan Ltd. Unit 25/26 Holmbush Industrial Estate, Midhurst, West Sussex GU29 9HX Contact: Sam Davies Tel: 01730 811490 Fax: 01730 811491 enquiries@panartisan.com www.panartisan.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

Riva Foods 32 Copenhagen Road, Hull HU7 0XQ Contact: Marie Gawley Tel: 01482 837285 Fax: 01482 824323 marie.gawley@rivafoods.co.uk www.rivafoods.co.uk Salvo 1968 Ltd. Salvo House, Maxwells West, Great Cambridge Road, Cheshunt, Hertfordshire EN8 8XH Contact: Giuseppe Motisi Tel: 0800 122 1968 Fax: 0207 607 5928 giuseppe@salvo1968.co.uk www.salvo1968.co.uk

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 Surgital s.p.a.

Via Bastia 16/1, 48017 Lavezzola RA, Emilia Romanga, Italy Contact: Eddie Grimes Tel: +44 7786 515906 e.grimes@surgital.it www.surgital.it TICCO Foods Ltd. Unit C, Skyway 14, Calder Way, Colnbrook, Slough SL3 0BQ Contact: Chiara Bellodi Tel: 01753 685444 hello@ticco.co.uk

Tulip Food Service Ltd Seton House, Warwick Technology Park, Gallows Hill, Warwick CV34 6DS Contact: Kim Markward Tel: 01926 475680 Kim.Markward@tulipltd.co.uk www.tulipltd.co.uk

Venice Bakery UK Ltd. Unit 2 Crown House, Queen Street, Bexleyheath DA7 4BT Contact: Adam Martyn Tel: 0208 301 2624 adam@venicebakery.co.uk www.venicebakery.co.uk Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Alan Ribakovs Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk

Manufacturers of quality cooked pizza toppings for the FAST FOOD SECTOR PIZZA TOPPINGS, READY COOKED, READY TO USE, SIMPLE

www.pizza-toppings.co.uk

HARGREAVES

QUALITY FOODS LIMITED Units 1&2 Smithfold Lane, Worsley, Manchester M28 0GP

Tel: 0161 702 8447 Fax: 0161 790 4136 email: sales@pizza-toppings.co.uk B.R.C GRADE AA THE GLOBAL STANDARDS FOR FOOD SAFETY

AA

index of products PAPA

Chargrills

Pasta (Dry)

Fruit & Vegetables

SOUPS, SAUCES,

Beer

EQUIPMENT

Chefsrange

Carnevale Ltd.

Carnevale Ltd.

Pizza Accessories

STOCKS & DRESSINGS

Carnevale Ltd.

Displays

Continental Quattro

Pizza Plus Foodservice

Meat

Garlic Spreads & Mixes

Coffee

Chefsrange

Stagioni Ltd.

Salvo 1968 Ltd

999 Pizza Toppings (UK) Ltd.

Riva Foods

Drinks Systems

Donatantonio Ltd.

Pizza Making Systems &

Carnevale Ltd.

Garofalo UK

Carnevale Ltd.

Stateside Foods Ltd.

Equipment

Fryers

GCL Food Ingredients.

Dawn Farm Foods

Pasta Sauces

Chefsrange

DK-Foods A/S

Leathams PLC

GCL Food Ingredients

Pasta King (UK) Ltd.

Pizza Plus Foodservice

Salvo 1968 Ltd

Stateside Foods Ltd.

The Fresh Pasta Company Ltd

BEVERAGES

Carnevale Ltd. Mineral Water Carnevale Ltd.

DOUGH & PIZZA

Chefsrange

Leathams PLC

Cooktek (MCS Technical

Jestic

Pasta (Fresh)

Products)

Griddles

Jestic

Garofalo UK

Continental Quattro

Chefsrange

Pizza Direct UK

GCL Food Ingredients.

Pizza Ovens

Salvo 1968 Ltd.

Tulip Food Service Ltd.

Stagioni Ltd.

Jestic

Carnevale Ltd.

Holding Ovens

Pizza Sauces

Chefsrange

Surgital s.p.a.

Jestic

Soft Drinks Carnevale Ltd. Wine, Spirits & Liqueurs

Jestic BREAD, CAKES &

PD Catering Internatonal

DESSERTS

Pizza Plus Foodservice

Garlic Bread Riva Foods

FISH & SEAFOOD Other Fish & Seafood

CHEESE, DAIRY & EGGS Cheese 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Donatantonio Ltd. Eurilait Ltd. Futura Foods UK Ltd. Glanbia Cheese Ltd.

Leathams PLC FLOUR & BAKERY Concentrates Allied Mills Durum Semolina Allied Mills Carnevale Ltd. Flour Allied Mills Carnevale Ltd.

Leathams PLC

Salvo 1968 Ltd

Ornua Ingredients UK

Whitworth Bros. Limited

Stateside Foods Ltd.

Icings

The Cheese Warehouse

Allied Mills

Eggs

Improvers

Futura Foods UK Ltd. Leathams PLC Mozzarella Carnevale Ltd. Eurilait Ltd. Futura Foods UK Ltd.

Allied Mills Premixes (Bread & Cakes)| Allied Mills FOOD WHOLESALERS Continental Quattro

Preparation Counters Chefsrange

& CRUSTS

Refrigeration

Dough Balls

Chefsrange

Euro Pizza Products

MEAT Dawn Farm Foods Ltd.

Pizza Bases & Crusts

Leathams PLC

Kiren Foods

Beef

Pan’Artisan Ltd.

Chicken & Other Poultry

Salvo 1968 Ltd. Passata

Surgital s.p.a.

Prepared Pizza (Chilled)

Donatantonio Ltd.

Bakkavor Pizza

Martin Mathew & Co. Ltd.

Salvo 1968 Ltd.

Stateside Foods Ltd.

SunBlush© Tomatoes Leathams PLC

Pizza Plus Foodservice

Sun-Dried Tomatoes

Pizza Plus Foodservice

Carnevale Ltd.

Fish

Stateside Foods Ltd.

Donatantonio Ltd.

Carnevale Ltd.

Venice Bakery UK Ltd.

Leathams PLC

Dawn Farm Foods Ltd. Foods Ltd. Leathams PLC Stateside Foods Ltd. Italian Meat & Sausages Dawn Farm Foods Ltd. Donatantonio Ltd. GCL Food Ingredients.

Salvo 1968 Ltd Ticco Foods Ltd Pancetta Carnevale Ltd. GCL Food Ingredients.

Pepperoni

Salvo 1968 Ltd.

DK-Foods A/S

Parmesan

Stateside Foods Ltd.

GCL Food Ingredients.

Eurilait Ltd.

TICCO Foods Ltd.

Tulip Food Service Ltd.

Just-Eat.co.uk Ltd.

Martin Mathew & Co. Ltd.

PIZZA TOPPINGS

Salvo 1968 Ltd.

Online Ordering Solutions

Freiberger UK Ltd.

Donatantonio Ltd.

Venice Bakery UK Ltd.

Dawn Farm Foods Ltd.

SOLUTIONS

Bakkavor Pizza

Canned Tomatoes

Carnevale Ltd.

Leathams PLC

Carnevale Ltd.

Salami

Carnevale Ltd.

Prepared Pasta Meals

TOMATOES

Freiberger UK Ltd.

The Cheese Warehouse

COMPUTING

READY PREPARED

Salvo 1968 Ltd

Stateside Foods Ltd.

Euro Pizza Products

Chargrilled Vegetables

Stateside Foods Ltd.

Leathams PLC

Ham

Glanbia Cheese Ltd.

FRUIT & VEGETABLES

Pizza Plus Foodservice

Prepared Pizza (Frozen)

Leathams PLC

Stagioni Ltd.

GCL Food Ingredients.

Pan’Artisan Ltd. Pizza Plus Foodservice

GCL Food Ingredients.

Futura Foods UK Ltd.

Kiren Foods

Bacon

Leathams PLC

Euro Pizza Products

Donatantonio Ltd. PIZZA DOUGH, BASES

Pizza Sauces

Carnevale Ltd. DK-Foods A/S

Olives

OILS & VINEGARS

Donatantonio Ltd.

Olive Oil

Leathams PLC

Donatantonio Ltd. GCL Food Ingredients.

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: CHAIRMAN ITALIAN RESTAURANT Geoff Parsons, Basilico

Vacancy

VICE-CHAIR

AGGREGATOR

FORMER CHAIR

CONSULTANT

FROZEN PIZZA MANUFACTURER

SUPPLIERS

Keith Griffiths, Yum Freiberger (Richard Harrow) Kiren Foods (Lesley Chow)

CHILLED PIZZA MANUFACTURER Stateside ( Ian Kent – substitute Phil Goodall)

PASTA MANUFACTURER/ DISTRIBUTOR Vacancy

SUPERMARKETS Chilled - Vacancy Frozen - Vacancy

PIZZA RESTAURANTS Chain Vacancy Independent Vacancy

Seth Gulliver (Just Eat) Maurice Abboudi Mozzarella Glanbia (John O’Brien) Cheese Ornua (Richard Thorpe) Meat Dawn Farm Foods (Julie Sloan) Flour Whitworths (Alan Ribakovs) Equipment Jestic (Steve Morris) Speciality Ingredients Leathams (James Faulkner) Italian Wholesaler Salvo (Guiseppe Motisi)

INSURANCE

Leathams PLC

Insurance Protector Group

Salvo 1968 Ltd

KITCHEN & SERVING

PASTA, POLENTA, GNOCCHI & RICE

Chain Papa John (David Scott) Independent Vacancy

Cooktek (MCS Technical

Bakery Ovens

Gnocchi

* For the purposes of the committee, we have treated independents as having fewer than 30 outlets.

Products)

Chefsrange

Surgital s.p.a.

DELIVERY & PACKAGING Heated Pizza Delivery Bag Systems

EQUIPMENT

PIZZA DELIVERY OPERATORS