Pizza, Pasta & Italian Food - Issue 145

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pizzapasta and Italian food magazine

Issue 145 August 2011 www.papa.org.uk

SEE PAGE 39 for more information

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pizzapasta AND ITALIAN FOOD

Editor telephone e-mail

Clare Benfield 01291 636336 clare@jandmgroup.co.uk

Advertising telephone e-mail

Andrew Emery 01291 636334 andrew@jandmgroup.co.uk

Production telephone e-mail

Jayson Berry 01291 636344 jayson@jandmgroup.co.uk

Subscriptions telephone e-mail

Tony Lorimer 01291 636333 tony@papa.org.uk

J & M Group, Association House, 18c Moor Street, Chepstow, NP16 5DB.

Welcome If you haven’t already, then it’s time to enter this year’s PAPA awards (deadline, 12 September 2011) and the Pizza Chef of the Year competition (deadline, 31 August 2011) - turn to page 12 for more details.

In this issue we demystify some of the aspects of one of the most active areas of marketing - local and social marketing – and show how it can be used just as effectively by smaller operators and independents as it can by the big chains. We also learn more about the finer points of two famous Italian PDO products and hear about the tasks and skills required for a successful pizza delivery operation.

CLARE BENFIELD EDITOR clare@jandmgroup.co.uk

Contents NEWS

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. 2011

2

4 Donatantonio express merger and acquisition interest.

5 New EU food labelling rules approved.

7 Hospitality waste report outlines opportunity to save millions.

8 Award for ‘to go’ treat.

PAPA

30 Pizza skills – the skills, technology and organisation of pizza delivery.

36 Local and social marketing – marketing that’s not just for the big boys.

ARTICLES 24 A PDO partnership – Grana Padano cheese and San Daniele ham are on a mission.

9 PAPA news

42 Closing clause leads to re-brand – Roberto’s Restaurant & Bar.

12 Pizza Pasta & Italian Food Awards 2011

PROFILES

16 Pizza Designer of the Year Award 2011

PREVIEWS 46 lunch! 2011 50 Speciality & Fine Food Fair 2011

FEATURES 18 Top of the tops – keeping tabs on trends in toppings.

44 Coco di Mama – fast food Italian style.

49 Otto pizza – pizza, but not as you know it!

52 Pizza my world – Rich Shonfeld, Tibard.

REGULARS 49 New products.

53 Index of PAPA registered suppliers.

August 2011

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Donatantonio express merger and acquisition interest Milan to Host European Pizza Championship The annual ‘pizza games’ will once again open for the fourteenth edition of the European Championship of Pizza (24 and 25 October 2011) with the exhibition, Host, in Milan to hold the event which is organised by the Italian trade magazine, Pizza e Pasta Italiana.

The European Championship is a great opportunity for European pizza makers to discuss and demonstrate their mastery of the art of pizza. The championship’s categories include baking the largest pizzas, as well as making the fastest, and there are freestyle categories for both individual entrants and teams.

Monday, 24 October will see a carefully selected expert jury judging the pizza entries according to taste and cooking, say the competition’s organisers. The ability competitions will be held on Tuesday, 25 October, and will be as follows - the largest (pizza makers will be required to broaden as much as possible a dough ball of 500g), the fastest pizza maker (five minutes in which to make several pizzas, 30 cm in diameter), and a free style race (for individual and teams) to be judged according to imagination, style and rhythm.

All participants are reminded that they must bring their own ingredients for their creation, with the event’s organisers providing utensils, oven, mixer and refrigerator. Also, dessert pizzas will not be allowed to be entered into this year’s competition. For the freestyle race, the mixture of dough can be made by the organisers, upon request, or can be supplied by the competitor. At the end of the games, the European Champions in each category will be announced.

Registration is open now, but will close upon reaching the maximum amount of participants in each category (to enquire about competing, call 00 39 (0) 421 212223 or 00 39 (0) 421 83148).

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pizzapasta AND ITALIAN FOOD

After some challenging times for all in the ingredients supply business, Donatantonio have reported a 60% increase in turnover over the past three years after a period of what the company’s chief executive, Simon Bell, calls “consolidation”,and now the company says that it is pursuing further growth and is interested in the potential for future mergers and acquisitions (originally a family-run business, Donatantonio saw a management buy-out in 2007 with the appointment of Simon Bell as chief executive in 2008).

“2008 and 2009 saw challenges in terms of the euro, as well as increasing wheat prices, but after a period of consolidation in which we have achieved substantial new business growth, we have seen a 60% increase in our turnover and are now seeking to further build our business with greater emphasis on foodservice, and in particular the restaurant sector,” says Simon Bell.

“We have expanded our sales team, recruiting Simon Hamilton-Pearson to focus on foodservice.”

Donatantonio has some long established relationships with retailers, including Tesco (supplying the supermarket chain with antipasti and pestos) and currently boasts an extensive warehouse of Mediterranean ingredients that has been embracing more Italian ingredients such as cured meats and cheeses (they have not long opened an office in Naples, Italy, staffed by Italian representatives, and which they feel will only enhance their sourcing capabilities). The company puts their core success in the retail and food manufacturing arenas down to a continuing commitment to doing what they have always done well, but only better.

“We have changed everything,” reports Simon Bell,“from implementing small changes to re-evaluating our product range, our sourcing and branding. We have evaluated different ingredients that are more inventive and creative, as well as looked at minimising wastage and identifying alternative sources and ways of reducing distribution costs. We have

assessed all aspects, not just the food.

“I am pleased to say that we have also experienced zero staff turnover over the past 12 months which of course helps with our experience and knowledge base when it comes to advising our customers. We have always been customer focused, aiming to deliver good value and perfect customer service. There is plenty of competition out there, but we do not seek to compete merely on price – that’s the road to ruin. Speculation and investment in commodities has led to fluctuations in food prices that gives a false representation, with prices not necessarily related to demand. At the same time, a ‘Sunday market’ approach to buying does not help with price pressures,” adds Simon Bell.

“We aim to offer the best combination of price, quality and service. Only by building long term relationships with our suppliers can we then offer benefits to our customers in terms of quality and traceability.”

Donatantonio offer to test their food manufacturing customers' olive oil, for example, only too aware that price pressures can sometimes lead to the cutting of corners. Their well known range of Lupa-branded olive oils has been one product range to undergo a revitalising re-brand, with PizzaExpress featuring a display of Lupa olive oils in numerous revamped restaurants. Donatantonio have also launched a premium range of pastas (La Pasta di Franciacorta).

As far as the pizza side of the business is concerned, the company say that they have been in discussions with several chains about ingredient supply, including Pizza Hut, Domino’s Pizza and PizzaExpress.

“Innovation is the future,” says Simon Bell.

“People are looking for new things and in a large sector that means plenty of opportunities.

We will be looking to grow further via consolidation, as well as looking at similar businesses with a view to merger or acquisition.”

Simon Hamilton-Pearson joins Donatantonio Donatantonio has announced the appointment of Simon Hamilton-Pearson who has joined the company in the new role of foodservice sales manager.

Representing Donatantonio’s strength in the food service market, Simon HamiltonPearson will be taking responsibility for wholesale operations, including the HoReCa area, say the firm. Simon brings 16 years of commercial food service experience with him, having worked in a number of senior positions for both food and drink manufacturers in chilled, frozen and ambient categories, across a number of diverse trade sector channels.

“This is an exciting time to join such a reputable company, whose incredible passion, drive and focus are testimony to the premium products that they offer,” said Simon Hamilton-Pearson.“I’m very excited about the challenge ahead and I look forward to bringing my knowledge and experience of the respective trade sectors to the role, with a view to delivering a positive impact on Donatantonio’s aspirations, corporate direction and future growth plans.”

Simon Hamilton-Pearson has joined Donatantonio in the new role of foodservice sales manager

August 2011

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Consumers hit hard by rising cost of food, finds Which?

Rising food prices are forcing UK consumers to make changes to their shopping habits, says Which?

A new national survey (an online survey of 1,009 members of the GB public, weighted to be representative of the GB population in mid June 2011) from the consumer champion found that 84% of people are worried about the rising cost of food - and yet, as recent figures reveal that the rate of inflation has fallen slightly, food prices continue to climb (official inflation figures released from the Office of National Statistics for June 2011 reported headline annual inflation rate of 4.2%, however annual food and non alcoholic beverages price inflation stood at 6.9%).

Nine in 103 people have noticed an increase in food prices over the last year, and a third told Which? they had already reduced their spending on groceries this year (in a survey of 1,298 UK adults in June 2011, 34% of UK

consumers told Which? they had cut back on their spending on groceries in the last few months).

39% are now using discount supermarkets more than they had previously and people have also changed which foods they’re buying to cope with higher food prices, switching to cheaper brands, bigger 'value' packs and more economy supermarket own-brands, report Which?, with shoppers putting less organic food in their baskets and 38% less likely to buy organic meat, and 43% cutting back on organic fruit and vegetables.

Which? also looked at over 200 everyday items from the big four supermarkets and found that consumers can make some simple savings without compromising on taste by swapping some premium products for cheaper foods (budget versions of fish, cheese, butter, natural yoghurt and dried spaghetti were all recommended to try for everyday use in place of more expensive alternatives, for

example).

“Our research shows that despite inflation falling slightly in June, people are still feeling the squeeze from soaring food prices,” said Which? executive director, Richard Lloyd. “People are changing their behaviour and becoming more savvy shoppers when it comes to groceries, but there’s only so much they can do to cut back on the basics. We’ll be

investigating supermarket pricing over the coming months, and doing everything we can to give people the advice they need to make those crucial savings.”

Which? says that it is also talking to economists, the food industry and government to find out what is really driving the increasing cost of our food, and what can be done to address rising prices.

Prezzo raise £30,000 for charities Fifty members of staff from Prezzo, including chief executive Jonathan Kaye, took part in the Tri For Life triathlon at Dorney Lake, Buckinghamshire recently.

They raised more than £30,000 for four charities Great Ormond Street, Whizz Kidz, Rays of Sunshire and Breakthrough Breast Cancer.

Each of the participants completed a 400 metre swim, 20 kilometre cycle ride and

five kilometre run.

“It was an enjoyable way to raise so much money for four wonderful charities,” said Jonathan Kaye.

New EU food labelling rules approved Food shoppers will be able to make better informed, healthier choices as the result of new EU food labelling rules that have now been approved by MEPs. Labels will have to spell out a food's energy content as well as fat, saturated fat, carbohydrate, sugar, protein and salt levels, in a way that makes them easy for consumers to read.

"Despite political and ideological differences in the EC, despite national ideological convictions, we have come up with a good compromise,” said MEP Renate Sommer, who led Parliament's team in negotiations with the Council.

“The new rules are supposed to provide more and better information to consumers so they can make informed choices when buying. But it is more than that: the food industry should benefit too. There should be more legal certainty, less bureaucracy and better legislation in general. This is very

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Once the legislation is approved and published in the EU Official Journal, food businesses will have three years to adapt (five years when it comes to the nutrition values).

important for SMEs. More than 80% of the European food sector is SMEs." Under the new rules, the energy content and amounts of fat, saturated fat, carbohydrates, sugars, protein and salt must all be stated in a legible tabular form on the packaging, together and in the same field of vision.

All this information has to be

expressed per 100g or per 100ml. It may also, in addition, be expressed per portion, The new rules also state that information on allergens must be given for non-packaged foods, for example on food sold in restaurants or canteens.

Under existing EU rules, the origin of certain foods - such as beef, honey, olive oil and fresh

fruit and vegetables - already has to be shown on the label.

This also now applies where the failure to do so would mislead the consumer. This rule will now be extended to fresh meat from pigs, sheep, goat and poultry, at Parliament's request.

The new rules will also ensure that consumers are not misled by the appearance, description or pictorial presentation of food packaging.

It will be easier to spot "imitation foods" - foods that look similar to other foods but are made of different ingredients, such as "cheese-like" foods made with vegetable products. Where an ingredient that would normally be expected has been replaced, this will have to be clearly stated on the front of the pack in a prominent font size and next to the brand name. Meat consisting of combined meat parts must be labelled "formed meat". The same will apply to "formed fish".

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news Papa John’s chooses Andromeda POS for overseas markets Andromeda have announced its selection

by Papa John’s Pizza to provide POS software and support for a number of international markets in Europe, Middle East and Asia.

Andromeda’s POS and Enterprise Reporting solutions have been used by Papa John’s in the UK and Ireland since 2005, and in Russia and Morocco since 2010.

“We are pleased to continue to develop our relationship with Papa John’s, and look forward to working with them in these additional markets,” said Ben Portsmouth, co-founder and CEO of Andromeda.

Rob Wathen, director of International Systems for Papa John’s commented:“We have seen major benefits from using the Andromeda system in the UK and Ireland.

We selected Andromeda for these additional markets due to their ability to meet the needs of our international franchisees, including support for multiple languages, as well as their ability to provide consolidated Enterprise Reporting from all our POS systems that are running Andromeda, regardless of location.”

Hospitality waste report outlines opportunity to save millions The UK hospitality sector could save up to £724 million a year by tackling food waste, according to a report published by WRAP. Their Composition of Waste disposed of by the UK Hospitality Industry report estimates that over 3.4 million tonnes of waste (typically food, glass, paper and card) is produced by hotels, pubs, restaurants and quick service restaurants (QSRs) each year.

Of this, 1.6 million tonnes (48%) is recycled, reused or composted, while almost 1.5 million tonnes (43%) is thrown away, mainly to landfill. Of the waste going to landfill, 600,000 tonnes was food waste, two-thirds of which (400,000 tonnes) could have been eaten.

Efforts by the industry have increased recycling rates, but the amount of waste going to landfill remains an issue, say WRAP, as 70% of the mixed waste currently sent for disposal could be recycled using existing markets.

It is also estimated that as much as 950,000 tonnes of CO2 equivalent emissions could be saved if the recyclable waste disposed of by the hospitality industry was actually recycled (the equivalent of removing 300,000 cars from UK roads for a whole year). The amount of CO2 equivalent emissions that could be saved would

Food and drink sector faces crisis of confidence, claim researchers Whilst nearly 20% of restaurant, pub and café owners remain optimistic that the economy will improve over the rest of 2011, almost a third (31%) think there is a real risk of a double dip recession which would be extremely damaging for their business, according to the latest bi-annual SME Pulse from Aviva (research conducted online by Redshift Research on behalf of Aviva, with 500 SME owners in June 2011).

Over a third (38%) of restaurateurs reported that they had found trading conditions tougher than they expected so far this year. Just over a quarter (27%) said that 2011 conditions had been largely as expected and on a more positive note, over a third (35%) said they had actually found this year’s conditions easier than expected, the highest proportion of any business sector questioned.

It is evident from their research, say Aviva, that the 6

pizzapasta AND ITALIAN FOOD

summer months will provide a vitally important trading period for restaurateurs, with over a quarter (27%) predicting a difficult summer. However, 31% are expecting good sales throughout the summer period, the researchers found.

The Aviva Pulse also identified that confidence among SMEs in 2011 is lower than ever. When questioned, only 13% of SMEs thought the UK economy would see any sign of improvement in 2011, leaving the vast majority predicting difficult days ahead (this represents a 5% drop since their autumn 2010 findings, when 18% believed the economy would start to improve in early 2011).

In terms of steps that have already been taken, more than one third (35%) of those surveyed in the food and drink sector have reduced prices in the last six months, and 23% have reduced temporary staff.

Breakdown of key mixed waste materials in mixed waste sent for disposal that could be recycled:

Material

Tonnes and percentage share

Food

600,000 tonnes (40%)

Glass

213,000 tonnes (14%)

Paper

196,000 tonnes (13%)

Card

134,000 tonnes (9%)

increase further if the avoidable food waste could be prevented, point out WRAP. “It is clear from our findings that much work has been done by the hospitality sector to reduce waste to landfill in favour of increased recycling, and more could be done. Businesses are keen to recycle, or recycle more, but often come across barriers, such as a lack of space,” says Richard Swannell, director design & waste prevention, at WRAP, who believes the findings suggest there is a real opportunity to reduce waste and costs further across the hospitality sector.

“Working together, there is a real opportunity to reduce waste and recycle more, delivering reductions in CO2 emissions, as well as generating cost savings.”

Domino’s Pizza gives school a tour Staff from Domino's Pizza had a lively time recently when they invited children from the Mere Green Combined Primary School to have a tour of their store on Lichfield Road in Birmingham.

The students, whose ages ranged from seven to eight, were given a guided tour around the store, shown the fresh ingredients and of course, given a lesson in pizza making!

"We really enjoyed having the opportunity to show the children around the store and give them the chance to make their own pizzas,” said Domino’s Pizza franchisee, Raj Bains.“It was great fun for them and for us too. It gave the pupils a unique insight into how their local pizza store works, giving them a fun, educational and

memorable experience."

Anna Balson, head teacher at the Mere Green Combined Primary School added:“The children had a fantastic time when they visited Domino’s Pizza. All the staff were very polite and helpful and I know the visit has left a positive and lasting impression on the children. We have planned for all our year groups to visit and experience pizza making across the year.”

At the end of their visit, each of the pupils was presented with a junior pizza maker certificate.

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news

Award for ‘to go’ treat Erlenbacher (www.erlenbacher.co.uk), a manufacturer of premium frozen cakes and deserts for the food service industry, has announced that its Tiramisu Sweet Moments Cup has been customers. These green trucks are Foodservice distributor 3663 has awarded a star in the not only quicker and easier to launched its first electric vehicle prestigious 2011 Superior Taste maintain, but they also create which will run out of its south Awards, the ultimate accolade London depot, as part of its long- zero tailpipe pollution – meaning from an international jury of no nitrogen oxide, no carbon term commitment to reducing top chefs and sommeliers – the monoxide and no carbon dioxide carbon emissions.

Masters of Taste. is emitted from the vehicle. It also The 12-tonne Smith Newton Last year the confectioners runs very quietly, reducing the electric vehicle that will run out also won a star at the level of noise pollution,” said of 3663’s Battersea depot, and International Taste & Quality Joanna Pegg, Fleet Controller at can transport up to three tonnes Institutes’ 2010 Superior Taste 3663. of goods, has many Award in Brussels for their The sustainable ‘plug in and environmental benefits including Chocolate Cream Cheesecake. zero emissions and reduced noise go’ truck takes just seven hours to This year, however, it was their fully charge and can be topped pollution, say the company.

Tiramisu Cup which came out up when required for quick “We’re excited to have with flying colours having been power boosts. These vehicles run launched our first electric vehicle given 78.7 points out of a effectively in closed urban areas to run within the Battersea possible 100 in the judging with lower mileage and multiple commercial fleet because it has process, and narrowly missing Cheese Ltd. – A5 Mozzarella Advert drops. so many benefits for us and our: Glanbia

3663 launches its first electric vehicle

Consistently top of its class Glanbia Cheese is Europe’s leading manufacturer of mozzarella cheese for the professional pizza industry, by being consistently top of its class with superb product and unmatched levels of quality control and customer support.

Glanbia Cheese mozzarella is suitable for Vegetarians and is available in ribbon or shredded (shredded mix and blend varieties available on request).

www.papa.org.uk

Tiramisu, the classic Italian dessert, has been recreated in 65g portion pots by erlenbacher to meet popular customer demand for an on the go ‘pick me up’, and features a mix of mascarpone cream with Amaretto liqueur, sponge fingers soaked in coffee liqueur and dusted with light cocoa powder.

the 80-point mark for a second star (points ranging from 76 to 88 were awarded by the discerning testers, based on the initial impression, appearance, smell, consistency and flavour).

CHEESE Glanbia Cheese Limited 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Telephone 01606 810900 Facsimile 01606 48680

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London restaurateur opens second Sicilian caffè The London restaurateur who helped build the Pizza Express brand back in the 1980s has now opened a second Sicilian caffè in Store Street off Tottenham Court Road in London.

Sicilian-born Giovanni Salamone launched the Caffè Paradiso chain with his brother Salvatore at Shad Thames in 2007, but reports that he bided his time before opening the Store Street caffè.“I needed to find the right location,” he says.“London has several well known café chains but I want to give people a genuine taste of Sicily’s unique café culture which is defined by its distinctive product and character.”

The new caffè, which is on two floors and already attracting devotees from Store Street’s thriving business and residential community, is larger and airier

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The second Caffè Paradiso has WiFi facilities and 70 covers.

than its more traditional sister. A deliberately ‘aged’, pale stone-tiled floor complements the light wood furniture and large comfortable sofas. Magazines and books are available for patrons.

Typical Paradiso treats include authentic Sicilian savouries such as arancine (small balls of rice with a choice of fillings, coated in breadcrumbs and deep fried), sfincione (small Sicilian pizzas) with

a variety of toppings, a tavola calda (hot dishes including ovenbaked Italian sausages and risotto) and daily specials. Ciabatta rolls, sandwiches and salads are also on the menu, as well as some typically Sicilian mouth-watering patisserie (cannoli - orange or chocolate flavoured ricotta in a continental wafer).

Giovanni Salamone has even introduced a special flavour of ice cream for his young clientele, called ‘puffo’ and that’s bright blue!

The Paradiso range of coffees is produced by Molinari who supply the company’s luxury hot chocolate. Teas, juices, smoothies and soft drinks are also available, and customers can purchase a range of products from the caffè including coffees, teas, olive oils, balsamic vinegars and pasta sauces.

HMRC tackles London’s fast food VAT dodgers

Domino’s chooses RackConnect

A new taskforce to tackle VAT abuse in London’s fast food outlets has been announced by HM Revenue & Customs (HMRC).

HMRC has identified that there is a problem with some fast food outlets deliberately falsifying their records and mis-declaring their true sales levels in order to avoid paying the correct taxes.

“This taskforce will come down hard on fast food outlets that have chosen to break the rules and evade the taxes they should be paying. Honest businesses have absolutely nothing to worry about,” said Mike Wells, HMRC's director of risk and intelligence.

“This taskforce comes hard on the heels of one launched last month targeting the restaurant sector in London. If you deliberately seek to evade tax HMRC can and will track you down, and you’ll face not only a heavy fine, but possibly a criminal prosecution as well.”

This is the fourth taskforce launched by HMRC since May 2011 and HMRC says that it is planning a further nine taskforces in 2011/12, with more to follow in 2012/13. The taskforces come as a result of the government’s £900m spending review investment to tackle tax evasion, avoidance and fraud from 2011/12, and which aims to raise an additional £7bn each year by 2014/15.

Rackspace Hosting (www.rackspace.co.uk) has been selected by Domino’s Pizza to provide them with RackConnect™, an integrated cloud hosting and dedicated managed hosting service which will give Domino’s a scalable and cost-effective platform that will support the execution of the company’s ambitious growth strategy, say the company.

Key to Domino’s success is a multichannel retail strategy (which generated a 63% increase in online revenues alone in 2010) and to help drive revenue and future growth, the pizza chain sought a hosting service that would meet the evolving demands of its online business, and allow its internal IT team to focus less on the maintenance of its online properties and business applications, and more on innovation.

“In 2010, over a third of our UK delivered orders were taken online, so having a reliable hosting solution is essential to our continued success,” said Colin Rees, Domino’s IT director.“I knew that we needed to outsource our hosting infrastructure if we were to remain on our current growth trajectory and keep improving our customer experience. We wanted the best of both worlds, though the high level of security and configurability that dedicated managed hosting affords a business, and the scalability of cloud hosting. Rackspace’s RackConnect solution ticks all these boxes, and more.”

pizzapasta AND ITALIAN FOOD

RackConnect will enable Domino’s to select which applications are placed where in the managed hosting infrastructure. For example, applications that require a high level of security, such as an internal email system, can be hosted on dedicated physical hardware. Domino’s will also be able to take advantage of the on-demand scalability of The Rackspace Cloud for developing new smart phone or tablet applications, or handling the demands of a digital marketing campaign.

“Domino’s Pizza is paving the way when it comes to effective e-commerce and engaging with customers online in a wide variety of ways, such as through social media or smartphone and tablet apps,” said David Kelly, Rackspace SVP International.“It’s a thrill for us to be working with such a consistently innovative and successful company. The fact that Domino’s Pizza has chosen our game-changing RackConnect service highlights a common need amongst businesses for a hybrid hosting platform that offers them more flexibility, among other benefits.”

Domino’s new hosting platform is expected to go live in September this year.

Hosted applications will include their public-facing ecommerce site (www.dominos.co.uk), as well as the online payment gateway, corporate email and back-office systems, and the company intranet.

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Lincat joins the Middleby Corporation The Lincat Group Plc, parent company of Lincat Ltd, a UK manufacturer of commercial catering equipment for cooking, holding and display, has been acquired by the USA-based catering equipment group, the Middleby Corporation.

As a result Lincat Ltd, together with its two UK sister companies, IMC and Britannia Ventilation, are now member companies of the Middleby Corporation.

Established for over 100 years, Middleby has catering equipment production plants in North America, Italy, Denmark and the Philippines. The acquisition of Lincat Group adds three further manufacturing sites in the UK. Middleby’s catering equipment brands already includes Southbend, Pitco, Turbo Chef, Middleby Marshall, CTX, CookTec, Holman, Star, Blodgett, Hounö, FriFri and Giga.

“Middleby has added three leading brands in the United Kingdom, including Lincat, IMC and Brittania through this acquisition,” said

Selim A. Bassoul, chairman and chief executive of the Middleby Corporation.“The addition of these brands complements and significantly strengthens the Middleby presence in the UK.” Steve Mitchell, managing director of Lincat, added:“We view this as an extremely positive development which will ensure the long term profitable expansion of our business, both here in the UK and overseas. We look forward to the opportunity of expanding our geographic reach through Middleby’s extensive worldwide sales network.”

Lincat was established in Lincoln 1971 and moved to its 100,000 sq. ft. purpose-built factory in December 1997. The business currently employs 195 people and manufactures approximately 1000 pieces of catering equipment per week. There are over 450 products in the range, including fryers, griddles, grills and ovens as well as food display merchandisers, beverage equipment, hot cupboards and trolleys. Major clients include

Lincat are now part the Middleby Corporation.

pub groups such as Punch Pub Company and Greene King and retail chains including Sainsbury’s and Debenhams (www.lincat.co.uk).

papa news

Flat Technology aims to put an end to wobbly tables.

End of the road for wobbly tables?

An innovative technology could soon spell the end for wobbly tables in bars, restaurants and cafés, when it hits the UK this month, claim Flat Technology - a multi-award-winning levelling and stabilising technology, which puts an end to the problems caused by uneven surfaces.

Wedging a beer-mat under the table leg will now be a thing of the past as Flat Technology, incorporated into table bases, ensures the furniture remains stable, no matter where it is placed, say the inventors.

Through an intricate hydraulic system, the table automatically adapts itself to an uneven surface, keeping it flat and rocksolid, no matter how many times it is moved. This unique, patented technology also allows two or more tabletops to be aligned side-by-side, eliminating the troublesome ridges often created by placing tables together. The table bases were launched in the

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UK at the beginning of July, after proving a huge hit across the hospitality sector in Australia, where it first launched last spring.

“We are extremely excited about the launch of the awardwinning Flat bases in the UK. You ask any customer what annoys them the most in any pub or restaurant, indoors or outdoors and the answer will be wobbly tables!” said Tracey Sanders of Spiro Designs Ltd, which will be supplying the table bases to commercial businesses across the UK. “We think these table bases are going to revolutionise our industry. There is nothing on the market that answers the issue of wobbly tables so simply.”

There are seven varieties of table bases available, covering a variety of sizes of tables across the hospitality and commercial furniture sectors (more information is available at www.flatbases.co.uk).

PAPA Awards Don’t forget to get your entries in for the Pizza Pasta & Italian Food Industry Awards by the deadline 12th September 2011 and to book your place at the dinner at the Lancaster Hotel, London on 24th November. If you want to stay overnight for the dinner, make sure you take advantage of the discounted booking rates the association has arranged with the hotel – see www.papa.org.uk for details.

Rooms are allocated on a first come basis, so make sure you book early if you want to get in.

Crime The association has drawn up guidelines, in consultation with major operators and the Metropolitan Police, to help pizza delivery businesses fight crime. Work is now being done to translate these into staff guidelines and to possibly develop a national crime reporting system which would help to alert operators to criminal activity in their area.

Golf Day? It has been suggested that the association might organise a members golf day. Before we consider this it would be useful to know how many people would be interested? Please drop director, Jim Winship, an email (jim@papa.org.uk) if this is something you would support?

Technical Group Meeting The next PAPA Technical Group meeting will take place on October 12 and will include presentations from WRAP following their study of waste reduction in pizza manufacturing. They will also be talking to the meeting about a similar project for the pizza restaurant and delivery sector. To receive the full agenda, please contact PAPA Director Jim Winship jim@papa.org.uk Agency Worker Regulations The new Agency Worker Regulations 2010 come into force in October and will give agency workers the entitlement to the same or no less favourable treatment as comparable employees with respect to basic employment and working conditions, if and when they complete a qualifying period of 12 weeks in a particular job.

ACAS has published guidance on the new regulations – you can find out more visit www.acas.org.uk

9

P&PAug11_p02-11_Layout 1 04/08/2011 14:36 Page 10

news

Insurers toughen up on grease-laden ductwork The extreme fire risk of grease in unclean extract systems in buildings with catering facilities has been highlighted profusely by the Fire Authority, but it is the refusal of insurance companies to pay out and hefty fines that have brought the matter to the industry’s attention.

Despite changes over five years ago to the Fire Safety Order, giving building owners responsibility for ensuring that all possible precautions and actions are taken to protect occupants from the dangers of fire, some restaurateurs have not taken their responsibility seriously in an effort to cut costs, feel Ingot Services (a nationwide commercial kitchen cleaning company who operate a nationwide service to the catering industry and can provide a Certificates of Cleanliness as well as a full report with before and after

Failure to keep on top of grease build-up in extraction systems is a serious risk, warn Ingot Services (www.ingotservices.co.uk).

photographs and an around the clock service to ensure the kitchen is fully functional for when the chef arrives).

“In these tough economic times it is all too easy to cut corners, but unclean extract systems present one of the highest fire risks, so it’s just not worth it. Not only do building owners have to fully comply with the Fire Safety Order laws, but most insurers now insist

on the regular cleaning of grease extract ventilation systems by certified specialist cleaners as part of their fire risk assessment,” says Ingot’s Alan Maynard.

Last year, for example, Gregg’s, the nationwide network of bakeries, received a £50,000 fine, plus £20,000 in costs for breaching the Fire Safety Order, and the London Liverpool Street outlet of Burger King was the scene of a major fire caused by inadequate duct cleaning.

“Often, the flue goes up the centre of the building and if it catches fire it can potentially gut the entire place, putting staff and customers at risk,” explains Alan Maynard, who says that Ingot provide cleaning services for many famous restaurants in London and commercial kitchens across the UK.

SHORTS

Garrlins add pizza oven to range

Eating Out in the UK 2011 Market researchers, Allegra Strategies, have published the 2011 edition of their Eating Out in the UK report which includes detailed consumer insight on the scale and growth of the market, as well as industry and consumer insight, key industry trends including healthier eating, sustainability and social media, plus future trends (to place your order for a copy, or for further information, call 020 7691 8822).

Garrlins has added the mini twin deck Mazzoni CD5050 pizza oven to its range.

The CD5050 (RRP £799) represents the very latest in pizza oven technology with fire brick bake decks which make it possible for the operator to cook pizzas both evenly and quickly, say the company.

Operating from a 6Kw (30A) supply, the CD5050 has a cooking chamber measuring 50cms x 50cms and is capable of baking up to 4 x 9” pizzas per deck. It comes with twin temperature dials (one for each deck) and is easy to install.

Compact, strong, and virtually maintenance free, claim Garrlins, the CD5050 is

DIY voucher system iVoucher (www.ivoucher.com) has launched a new pre-paid voucher system which has already proven to be a hit with restaurants. iVoucher enables restaurateurs to create and send pre-paid voucher campaigns to their customers on their terms with the restaurateur controlling every aspect of the campaign, from the details of the offer featured to the mechanics of when it is sent and exactly who to.

Gaggia to re-launch into UK foodservice Espresso coffee equipment manufacturer, Gaggia, is re-launching into the UK foodservice market with the Italian coffee equipment brand having appointed Watermark UK (www.watermark.uk.com) as principal distributor, and the range to be made available via Watermark’s network of distributors, coffee equipment specialists and catering equipment suppliers.

FCSI appoints new chairman David Bentley has been appointed chairman of the Foodservice Consultants Society UK and Ireland (FCSI), succeeding Jonathan Doughty who has served the membership for the past two years.

Niccola Boyd-Stevenson was appointed vice chairman of FCSI, and Gareth Sefton and Peter Pitman were both elected to join the society’s Executive Committee.

DEFRA to get Costa Following a successful relationship providing catering to two of its sites, the Department for Environment, Food and Rural Affairs (DEFRA) has awarded Eurest Services the foodservice contract for its entire estate. In addition to its foodservice offer, Eurest Services will also introduce the Costa coffee brand across the estate, including the two Westminster locations which will have fully licensed cafés.

10

pizzapasta AND ITALIAN FOOD

The Mazzoni CD5050 pizza oven is now available from Garrlins (www.garrlins.com).

suitable for bakery and catering applications and features rounded door handles, interior lights, and glass door panels.

Overall measurements are 800mm(w) x 720mm(d) x 390mm(w) making it perfect for small sites requiring a large output.

Creative cooking gets crunchy Sacla’ has launched pangrattato (crisply baked breadcrumbs used

by Italians to add a flavourful crunch to pasta) in two new flavours – Fiery Chilli and Garlic & Herb.

Pangrattato is particularly popular in southern Italy where the locals love liberally showering their pasta with pangrattato and now you can enjoy the same crunchiness on pasta but be even more creative, baking them on to macaroni or cauliflower cheese, baked mushrooms and fish or even a shepherd’s pie.

The breadcrumbs are simply baked in olive oil then spiced with

the chilli, or garlic and herbs, say Sacla’, with no added flavourings or preservatives and an innovation borne out of la cucina povera (‘poor cooking’) in Southern Italy where years of economic hardship forced people to be frugal and inventive, wasting nothing.

Pangrattato is currently available in Tesco, Waitrose and Ocado with the 80g pots retailing for £1.99.

August 2011

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Home of good Pizza

KIREN FOODS

Unit 3 Smallbridge Business Park, Riverside Drive Rochdale, Greater Manchester OL16 2SH T: +4401706 526732 E: enquiries@kirenfoods.com www.kirenfoods.com

P&PAug11_p12-17_Layout 1 04/08/2011 11:04 Page 12

2011

CHEESE

Official Sponsors

Pizza Pasta & Italian Food Industry Awards 2011 In the spotlight This year sees the 22nd anniversary of the Pizza Pasta and Italian Food Industry Awards and it’s a great opportunity to put your business in the spotlight.

Between now and the annual industry awards dinner on 24 November 2011, we will be scouring the country for the very best examples of pizza, pasta and Italian food to showcase in the awards. So make sure you are not left out by entering now – all it takes is a phone call or email to get yourself on the nomination lists.

The aim of the awards is to recognise excellence in all aspects of the market, from designing pizzas to manufacturing and selling pasta products. And the results will be announced at the annual industry gala dinner, to be held this year at the Lancaster Hotel in London on 24 November 2011…….but judging starts this summer, so don’t delay in getting your entries in.

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

Judging Judging for this year’s awards will take place over the summer and early autumn when we will be sending a team of people out to give us independent reports on restaurants and retail outlets across the country. Their aim will 12

pizzapasta AND ITALIAN FOOD

be to view outlets from the customer’s perspective and to report back to the main judging panel on what they find.

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

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

So, to get on the first rung you need to send us your nominations – which must reach the Association by no later than Monday, 12 September 2011. Nominations can be accepted from anyone….you can even nominate yourself! And you don’t even need to fill in any forms, simply email pam@jandmgroup.co.uk, stating which category you wish to enter, details of the entry and why you think it deserves consideration.

The Awards

Overall Operator of the Year Award This lifetime award will be presented to an individual, company or organisation who the judges consider deserves recognition for the

contribution made to the industry.

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

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

Judging will be done by a central panel of industry experts who will consider reports from independent ‘mystery shoppers’ who will report on the restaurant from a customer’s perspective– a copy of their reports will be sent to each entrant after the awards are presented. Data from market research will also be considered.

What to send in: Your entry should include a brief note saying why you think the business deserves to win, a voucher for a meal for two, plus a list of locations which can be visited.

Pizza Restaurant Platinum and Gold Awards These awards are given to independent (businesses with less than 10 restaurant sites) pizza restaurants that are outstanding and set August 2011

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submitted and those shortlisted will be asked to provide a voucher for a meal for two which will be used by independent judges who will report on the restaurant from a customer’s perspective – a copy of their reports will be sent to each restaurant visited after the awards are presented.

What to send in: Your entry should include a brief note saying why you think the restaurant or chain should win, a copy of the menu and photographs showing the outside, customer area and preparation areas, (with preparation underway). If your entry is for a chain, please provide a list of sites which can be visited by judges.

Presenter Sponsored by:

a standard for others to follow. They are presented to specialist restaurants where pizza is the predominant item on the menu. In assessing entries the judges will be focusing particularly on standards in terms of product, service and overall atmosphere. Platinum awards will only be given if one or more restaurants are outstanding.

Judging will initially involve entries being assessed on the material submitted and those shortlisted will be asked to provide a voucher for a meal for two which will be used by independent judges who will report on the restaurant from a customer’s perspective – a copy of their reports will be sent to each restaurant visited after the awards are presented. What to send in: Your entry should include a brief note saying why you think the business should win, a copy of the menu and photographs showing the outside, the customer area and preparation areas (with preparation underway).

The Italian Restaurant Platinum and Gold Awards These awards aim to identify the best in genuine Italian restaurants in the UK. To this end they will be presented to specialist restaurants where the food served is rooted at the heart of Italian cuisine and which offers a genuine taste of Italy and experience.

Judging: Those judging these awards will be looking for restaurants (whether independent or chains) which set a standard for others to follow. Judges will be focusing particularly on standards in terms of menu choice, food quality, service and the ambiance of the restaurants that enter. Platinum awards will only be given if one or more restaurants is outstanding. Judging will initially involve entries being assessed on the material

www.papa.org.uk

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

Judging: Those judging this award will be looking for an individual operator (up to 10 stores) who sets a high standard in terms of the overall operation – from customer service to food quality and delivery to the customer.

What to send in: Entries will be initially assessed on the material submitted, which should include a brief note saying why you think the business should be considered for an award, a copy of the menu and photographs showing the business premises and the preparation areas (with preparation underway). Entrants should also outline any marketing/promotion initiatives undertaken in the last year as well as details of their success.

All those shortlisted in this category will also be asked to provide a voucher for a meal for two which will be used by independent judges who will order a delivery and report on it from a customer’s perspective – a copy of their report will be sent to each of those shortlisted after the awards are presented.

Pizza Delivery Chain Award This award aims to recognise the chain operators who are successfully driving the delivery/takeaway sector.

Judging: Those judging this award will be looking at chains (more than 10 stores) which set a high standard in terms of their overall operation – from customer service to food quality and from delivery to the customer – and which are positively driving the market.

Details of the overall performance of the business in the last year will also be required.

Those shortlisted will also be asked to provide a voucher for a meal for two which will be used by the independent judges who will order a delivery and report on it from a customer’s perspective – a copy of their report will be sent to each of those shortlisted after the awards are presented.

Frozen Pizza Multiple Retailer Award This award aims to recognise those supermarket retailers who are actively driving the frozen pizza sector of the market.

What to send in: Retailers are asked to complete a short questionnaire and to briefly state why they should be considered for the award.

Judging: ‘Mystery shopper’ reports will be obtained from random retail outlets across the UK as part of the judging process and the central judging panel will consider these, and the submissions, as well as independent research in reaching their decision.

Frozen Pizza Convenience Store Retailer Award This award aims to recognise those convenience store retailers who are actively driving the frozen pizza sector of the market.

What to send in: Retailers are asked to complete a short questionnaire and to state why they should be considered for the award.

Judging: ‘Mystery shopper’ reports will be obtained from random retail outlets across the UK as part of the judging process and the central judging panel will consider these, and the submissions, as well as independent research in reaching their decision.

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

What to send in:Retailers are asked to complete a short questionnaire and to state why they should be considered for the award.

Judging: ‘Mystery shopper’ reports will be obtained from random retail outlets across the UK as part of the judging process and the central judging panel will consider these, and the submissions, as well as independent research in reaching their decision.

Chilled Pizza Convenience Store Retailer Award This award aims to recognize those convenience store retailers who are actively driving the chilled pizza sector of the market.

What to send in: Retailers are asked to complete a short questionnaire and to state why they should be considered for the award. Judging: ‘Mystery shopper’ reports will be obtained from random retail outlets 13

P&PAug11_p12-17_Layout 1 04/08/2011 11:05 Page 14

papa industry awards 2011 across the UK as part of the judging process and the central judging panel will consider these, and the submissions, as well as independent research in reaching their decision.

Convenience Store Pasta Retailer Award This award aims to recognise those convenience store retailers who are actively driving the pasta sector of the market.

What to send in: Retailers are asked to complete a short questionnaire and to state why they should be considered for the award.

Judging: ‘Mystery shopper’ reports will be obtained from random retail outlets across the UK as part of the judging process and the central judging panel will consider these, and the submissions, as well as independent research in reaching their decision.

Pasta Multiple Retailer Award This award aims to recognise those supermarkets which are actively driving sales of pasta.

What to send in: Retailers are asked to complete a short questionnaire and to state why they should be considered for the award.

Judging: ‘Mystery shopper’ reports will be obtained from random retail outlets across the UK as part of the judging process and the central judging panel will consider these, and the submissions, as well as independent research in reaching their decision.

Manufactured Pizza Product Award This award aims to encourage new product development in the pizza market by rewarding those who are striving to develop the market through innovation and recipe development.

This category is open to any product launched within the 12 month period leading up to the closing date in September 2011, and which is still on sale at the time of judging. Products shortlisted for this award will be presented to a panel of judges for sampling.

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

Manufactured Pasta Product Award This award aims to encourage new product development in the pasta market by rewarding those who are striving to develop the market through innovation and recipe development.

This category is open to any product launched within the 12 month period leading up to the closing date in September 2011 and which is still on sale at the time of judging. Products

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

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

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

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

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

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

shortlisted for this award will be presented to a panel of judges for sampling.

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

New Product or Ingredient Award This award aims to recognise those who are developing/sourcing new equipment, products and ingredients for use by manufacturers/consumers/restaurants/delivery market. The judges will be looking for innovative ideas which can positively benefit the end user.

What to send in: Entries should state details of the products being entered and explain the benefits they offer to the manufacturer/restaurant etc. Those shortlisted in this category may be invited to submit samples for judging in the autumn.

This award will only be presented if these are genuine new products that need recognition and may be split into 2 categories - catering and retailer award.

Party Packs Sponsored by:

To enter the PAPA Awards 2011 simply complete this form and send it with the material requested to PAPA Awards 2011, Association House, 18c Moor Street, Chepstow NP16 5DB to arrive by no later than 12th September 2011.

Chilled Pizza Convenience Store Retailer Award Convenience Store Pasta Retailer Award Pasta Multiple Retailer Award Manufactured Pizza Product Award Manufactured Pasta Product Award New Product or Ingredient Award If you are entering a catering or retail award category, please state how many units you operate under this brand name? _________ units

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

If you would like to book places at the PAPA Awards Dinner on November 24th in London, please complete the following:

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

I would like to book:

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

____ table(s) of 10 places at the 2011 PAPA Dinner at a cost of £1,800+ VAT

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

____ place(s) at the 2011 PAPA Dinner at a cost of £185 + VAT each

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

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

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

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

P&PAug11_p12-17_Layout 1 04/08/2011 11:05 Page 15

2011

The Pizza, Pasta & Italian Food Industry Awards Dinner At The Lancaster London Hotel, Hyde Park On Thursday 24th November 2011 DINNER BOOKING FORM (please complete and email back to Pam Sainsbury on pam@jandmgroup.co.uk)

To book your place at the PAPA Awards Dinner, please complete the following: Contact name . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Reserve your place for a great night out with music, singing and dancing until 2am Charity raffle and auction • Black Tie Bar opens 19.15pm and dinner called 19.40pm

Business name . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Address . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .............................................................................. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Post code . . . . . . . . . . . . . . . . . . .

Tel. No . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Fax No . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Email . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

I wish to book: . . . . . . table(s) of 10 places at the 2011 PAPA Awards Dinner at £1800 + VAT . . . . . . place(s) at the 2011 PAPA Awards Dinner at £185 + VAT per place Please note that all bookings made and invoiced must be paid for prior to the event.

Cheques can be made out to the Pizza, Pasta & Italian Food Association, or PAPA. Alternatively, payment can be made at the time of booking by completing the section below. A receipted invoice will be forwarded upon completion of booking.

No refunds can be made if cancellations are made within 20 days of the event and any cancellations before this time will be subject to a 25% cancellation charge.

Credit Card Payment Card No . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Valid from………/………. Expiry date. . . . . . . . . / . . . . . . . . .

3 digit Security No. on reverse

..........

Name on card . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Post code……………. House No…………….. (for security purposes only) To book accommodation at preferential rates at the Lancaster London, please see details on our web site www.papa.org.uk Please email completed form to pam@jandmgroup.co.uk or fax back on 01291 630402

Starring Big Mac’s Wholly Soul Band with great brass section, This full ten piece band, d female backing singers an pulsating rhythm section, s, perform big brassy soul, vocal Big Mac himself on lead n music at its finest. tow Mo d an x Sta

P&PAug11_p12-17_Layout 1 04/08/2011 11:05 Page 16

Sponsored by:

PIZZA CHEF of the year 2011

HAVE YOU GOT WHAT IT TAKES? This competition aims to encourage new product development in the pizza restaurant/delivery market and comprises a series of four individual competitions where entrants are required to develop recipes using specific ingredients.

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

The sponsor’s product in each category, including the Birra Moretti, must be used in the recipe for the pizza.

Entries can be made into all four competitions but entrants must enter at least two categories from any of the four listed below – they must be innovative, attractive to consumers, taste good and be commercially viable to make.

The four categories are: • Bel UK Boursin Pizza Chef of the Year Competition • Dell’ami Greek Kalamato Olive Pizza Chef of the Year Competition • Birra Moretti Beer Pizza Chef of the Year Competition • Whitworths Flour Pizza Chef of the Year Competition A winner will be chosen in each category and from these four the judges will select the overall Pizza Designer of the Year.

Judging Initial entries will be selected by a panel of judges to go forward into one of four heats where those responsible for creating them will be asked to make up their pizzas in front of a judging panel.

The regional heats will take place as follows: Glasgow heat 11am, Monday 3 October 2011 New Concept Test Kitchen, 588 Glasgow Road, Glasgow, G81 1NH Bolton heat 11am, Tuesday 4 October 2011 Stateside Foods Ltd, 31-34 Great Bank Road Wingate Industrial Park, Westhoughton Bolton, BL5 3XU London heat 11am, Monday 17 October 2011 Bel UK Kitchen Suite 1, 2nd Floor, 160 London Road Sevenoaks, Kent, TN13 1BT Bristol heat 3pm, Monday 24 October 2011 Bristol Skills Academy, Hengrove Park Hengrove, Bristol, BS14 0JZ In each category a winner will be selected from each heat to go forward to the final, which will take place on Thursday, 24 November 2011 at the Lancaster London Hotel, in London.

The overall Pizza Chef of the Year Award winner will be announced at the Awards Dinner and will receive a trophy plus considerable publicity. The winners of the individual categories will also receive trophies.

What to send in Please contact Pam Sainsbury with your details for entry forms and to receive samples of the sponsors’ products on (01291) 636341 or email pam@jandmgroup.co.uk Entries should be submitted by post or email stating the names of the pizzas, the ingredients, the preparation method and a short description of the pizza. All entries must state a selling price plus the market (e.g. delivery, restaurant etc) where the pizza would be sold.

CLOSING DATE FOR ENTRIES: 31 AUGUST 2011

Full details of this competition can also be obtained from the Association by calling Pam Sainsbury 01291 636341 or by visiting the PAPA web site at www.papa.org.uk/awards

P&PAug11_p12-17_Layout 1 04/08/2011 11:05 Page 17

‘‘

Birra Moretti

is the perfect accompaniment to the

two Italian passions

– great food & great conversation, which is why we love it.

Sharing the best of Italy has always been our passion – through our restaurant, café and cooking schools, we’ve delighted and inspired our guests with Tuscan specialities that have been at the heart of our family for generations.

‘‘

Authenticity and tradition are vital ingredients of our family recipes, and it’s these qualities we recognise and enjoy in Birra Moretti.

We appreciate the preserved traditions and brewing techniques, combined with the highest quality ingredients that give Birra Moretti its unique balanced bitter taste, which perfectly complements Italian food.

Katie and Giancarlo Caldesi

Birra Moretti, proud sponsors of the Pizza Designer of the Year award If you would like to stock Birra Moretti, please contact us on 07884 113534

P&PAug11_p18-23_Layout 1 04/08/2011 11:07 Page 18

toppings

TOP of the

TOPS! Balancing the cost-effective, versatile nature of ingredients alongside their popularity with consumers whilst keeping an eye out for emerging, or resurgent, trends would seem to be the order of the day when it comes to selecting pizza toppings.

Pepperoni still king The well known pizza toppings supplier, Dawn Farm Foods, reports that it has seen a number of emerging trends in the market over the last couple of years, but acknowledges that pepperoni is still very much king when it comes to pizza’s most popular topping (Domino’s Pizza, for example, report that their Pepperoni Passion is currently their most popular pizza).

Last year, Dawn Farm Foods say that they produced more than enough pepperoni to top over 160 million pizzas at its modern cooked and fermented meat plants in Naas, Co Kildare in Ireland.

Dawn Farms specialises in the production of cooked and fermented meat ingredients for the QSR and manufacturing sectors, and is a major supplier of pizza toppings to blue chip customers throughout the UK and Europe. The company recently launched its Branded Foodservice Range.

Consisting of beef, ham, chicken and bacon products, as well as pepperoni, salami and cooked sliced meats, this range is sold through its distribution partners in the UK, including 3663, as well as throughout Europe in France, Spain, Denmark, Ireland, Sweden, the Netherlands and Italy.

“Pepperoni remains the most popular pizza topping but we have seen a number of interesting 18

pizzapasta AND ITALIAN FOOD

trends emerging in the market, and we have been working with leading foodservice operators to develop products to meet changing tastes and new demands,” says Ian Ritchie, UK sales director at Dawn Farm Foods.

“We saw meat balls really take off as pizza toppings during the World Cup last year, and we have seen that sustained since. As a result, we are now producing meatballs in varying sizes – from 23g, 7-9g and 12-14g.”

Mexican re-emergence “We have also seen the recent reemergence of Mexican as a food trend, and our new seasoned beef mince and chilli beef chunks are ideally positioned for that market, along with our chicken fajita strips,” observes Ian Ritchie.

“More and more people are learning about Mexican food through restaurants and trendy London eateries, and we are Pepperoni in the making at Dawn Farm Foods.

meeting that growing demand with some of our products, which are also suitable for wraps, salads, nachos, tortillas as well as pizza.”

Ian Ritchie adds that bacon had also seen a resurgence in popularity, with lots of limited time offers (LTOs) this year.“Bacon had fallen off the radar a bit but came on as an LTO and our range of diced bacon pieces and diced lardons give great coverage and flavour as pizza toppings and again offer options for other uses,” he explains.

All cooked and fermented meats in the Dawn Farms Foodservice range have no hydrogenated fats, artificial colours or flavours and the company has become an industry leader in the production of fermented and dried meats like pepperoni, salami and chorizo. It also claims to be the only European supplier using a unique heat treatment process which offers its customers a higher degree of robustness in terms of product safety.

Growing niche Dawn Farm Foods also markets a range of Halal cooked meats under its Habibi label, a segment of the market which it notes is becoming a growing niche in the UK and parts of Europe. Habibi (which means 'my friend') is a branded range of high quality Halal cooked meats, suitable for use in all foodservice operations

serving the Halal market, say the company.

“The European market for Halal food products is currently estimated at over £15 billion, and some countries like UK, France and Germany are seeing an aggressive growth of 10% annually,” observes Ian Ritchie.

Dawn Farms’ Habibi range includes pepperoni, salami, chicken, spicy beef, meatballs and turkey ham and is produced following the Halal process in accordance with the Muslim religion, with all meats sourced from certified Halal processing facilities.

As a major manufacturer and supplier of multi-species cooked meat ingredients in Europe, in 2008, Dawn Farms was buoyed by a major investment programme, principally in production technology and research and development, to help the company target the wider European market, as well as the UK and Ireland.

This investment helped the development of the company’s trademark stage gate new product development service, operating from its state-of-the-art Science and Innovation Centre at its home in Naas, 30km south of Dublin.

Here, a 15-strong team of technologists and meat science experts work in partnership with customers to develop innovative new products.

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toppings

Fully cooked and pre-sliced sausages from Snowbird Foods represent a versatile ingredient for operators.

“By working together with our customers, we are able to deliver off-the-shelf QSR and manufacturing solutions, along with bespoke products to meet particular customer needs,” says Ian Ritchie.“The availability of our Branded Foodservice Range is an extension of this expertise offering a range of on-trend menu solutions to our customers.”

Slice of the action Part of the VION Food Group, Snowbird Foods (www.snowbirdfoods.co.uk) is a UK manufacturer of ready meals components that has also been making huge inroads into the Europe, and in particular the massive German frozen food market.

The North London based company supplies two of Europe’s largest manufacturers of frozen, family size and individual pizzas, but the product which has had German buyers’ home economists and technical staff poring over the company’s BRC accredited factory in Enfield has been a coin shaped, 21mm x 15mm cut of fully cooked and frozen slices of the company’s popular Gourmet Sausages.

When sliced, these sausages have been found to make an ideal and tasty topping for pizzas (for its sandwich making customers, Snowbird has also been cutting its 50g Pork, Lincolnshire and Cumberland sausages along their 28mm length into two or three slices).

The defrost and serve slices provide excellent bread cover and minimise handling, with the triple sliced sausage enabling sandwich makers to more easily add other ingredients, point out Snowbird.

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All the defrost and serve sausages can quickly be re-heated, including by microwave, and because they are fully cooked at the factory stage, they have an appetising golden brown appearance.

“The convenience of these fully cooked, pre-sliced and cut sausages for pizzas and sandwiches cannot be overstated.

They are cost-effectively saving a lot of preparation time and effort as our big German customers haven already found,” says Snowbird sales director, Roy Anderson.“Other flavours can be made available as required.”

Cheese consistency Also helping operators and pizza manufacturers get the best value for money when using their ingredients is Dairygold Food Ingredients (www.dairygoldfoodingredients.com), one of the UK’s largest suppliers of cheese and dairy-based ingredients to UK food manufacturers and the foodservice industry When it comes to making pizzas, consistency is key, feel the company, one reason why they set about developing Pizzamelt – a brand of pizza topping that was specifically researched and designed in order to help users create the perfect pizza time and time again.

Pizzamelt is a topping that consists of premium mozzarella and the finest natural cheddar cheese. It was created after an extensive research and development programme aimed at finding a way of offering customers a simple and consistent means of producing pizzas with

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toppings exceptional flavour, excellent melt and browning properties and real stretch.

“We believe we have developed the best possible blend in terms of taste, functionality and performance characteristics,” says Tony Kourellias, sales and development (pizza) for Dairygold.

“Our extensive research has shown that the larger grate size upon which Pizzamelt is based helps achieve a more consistent cook.”

However, a significant advantage of Pizzamelt is that less of it is needed and so ‘less is more’.

Compared with standard grated products, it has proven to reduce the required amount by 33%, claim Dairygold.

“This saving reduces the cost of pizza-making, which is good news for businesses looking to cut costs at source while maintaining product quality,” says Tony Kourellias.“It also offers a healthier option to today’s health conscious consumers, with no compromise on taste or texture.”

As Tony Kourellias is also a trained development chef with a comprehensive insight into ingredient performance, he is also on hand to assist customers in creating the most delicious pizza possible.

Pizzamelt is available in three varieties - Pizzamelt Green (which consists of 100% mozzarella), Pizzamelt Red (which is 80% mozzarella and 20% cheddar), and Pizzamelt Blue (which comprises 70% mozzarella and 30% analogue). It is currently produced in three convenient formats grated (9.6mm), baby dice and extra long dice.

Variety Cheese, and in particular mozzarella, is a traditional pizza topping staple, but there is great opportunity, feel cheese suppliers, Bel Foodservice UK, to go further and make far more of the

Experimenting with different types of cheeses can help bring new flavours to your pizzas, suggest Bel Foodservice UK.

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A rustic style pizza created using ingredients supplied by Leathams.

potential of this ingredient as a topping due to its sheer variety.

“Cheese is undoubtedly the most popular pizza topping – look at any menu and almost every pizza dish will either have mozzarella, goats’ cheese or feta in its list of ingredients,” comments Adéle Bird, channel marketing manager at Bel Foodservice UK. “According to the International Dairy Foundation, there are over 500 types of cheese on offer so there’s a real opportunity for operators to differentiate their pizza offer by using different varieties of cheese.”

Due to its versatility and ability to provide a range of textures and flavours, cheese is the perfect ingredient for any pizza and can also provide a cost effective solution for operators looking to expand their offering. Using premium cheeses allows operators to rely less on other, more expensive ingredients such as artichokes and Parma ham, to create great flavours, adding value to your menu.

“A great way of grabbing your customer’s interest is to use branded cheeses such as Leerdammer or Boursin,” suggests Adéle Bird.“Not only are they often more flavoursome than their nonbranded counterparts, but they also add interest to the offer and reassure your customers about the quality of the pizza, encouraging them to come back for more.

“And while products like Leerdammer are ideal for melting over other toppings, creating a lovely stringy texture that’s usually associated with mozzarella, it can also be used directly on pizza bases,” Adéle Bird continues.

“Boursin Black Pepper or Garlic and Herb, for example, are delicious when added to a tomato sauce - it makes the sauce creamier and gives a more intense flavour. Alternatively, to experience

the full Boursin taste, why not spread it directly on to the pizza base when creating a pizza Bianca? Of course, cheese isn’t limited to pizzas – a garlic bread accompaniment can have a real impact when made with fresh, crusty bread, homemade garlic butter and topped with a creamy cheese.”

Award winning Ingredients innovator, Leathams Ltd, has continued with its long established record of success, celebrating once again after the company’s Red and Yellow SunBlush® Baby Plum Tomatoes product won the New Ingredient Award at last year’s Pizza and Pasta Awards (PAPA).

“This was the third year in a row that Leathams won this category at the PAPAs and I think it just goes to prove that Leathams are truly a food innovator in the industry,” said James Faulkner, sales director at Leathams.

The PAPAs (the ‘Oscars’ of the Italian food industry) aim to recognise suppliers that are developing innovative new ingredients for use by manufacturers or in restaurants, with many winning ingredients having since gone on become popular menu items (Leathams, for instance, has also enjoyed great success with its Porcini Sauce in 2009, its spicy ‘Nduja paste in 2008, as well as its Roquito® Hot Sweet Chilli Peppers).

Each year, the PAPA judges look for creative ideas which can

positively benefit operators and in the case of Leathams’ latest SunBlush® product, they were impressed with the excellent quality of the ingredient, as well as its taste.

An innovative and visually stunning ingredient, the tomatoes are specially selected because of their particularly sweet and juicy taste, say Leathams. This taste is generated by a unique drying process whereby the tomatoes are gently roasted then marinated in oregano and garlic, making them perfect for pizza toppings and pasta.

Over the past 30 years, Leathams has become synonymous with innovation, quality and service. The company currently supplies over 1,200 specialist products in the Delicatessen, Grocery, Meat & Poultry, Patisserie & Bakery categories. As well as SunBlush®, the company also owns several other award-winning food brands, notably Merchant Gourmet®, Charcuti® and Chefs Brigade®.

Herbs and spices EHL Ingredients, a leading importer, blender and packer of food ingredients from around the world, has announced that it is entering into the catering and foodservice sector with the launch of a brand new packaging format designed for chefs in large-scale catering environments and contract caterers.

Available now via wholesalers and distributors, their new 2.5g tubs are perfect for caterers and restaurants with chefs able to choose from over 300 quality herbs and spices, including 200 organic products and 50 custom blends.

Ingredients range from popular cinnamon, chilli powder and oregano, to more unusual spices such as star anise, ras el hanout and asafetida, as well as a full range of herbs and spices, beans and pulses, dried fruits and nuts, say EHL.

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toppings

www.papa.org.uk

16 years and now we have taken our industry knowledge, sourcing expertise and strong relationships with suppliers and translated this into our new packaging format for caterers.

“We are delighted to be able to offer foodservice customers our range of ingredients in a pack size that suits their needs. Consumers are much more knowledgeable about international flavours thanks to travel, cookery shows, and home cooking so restaurants and foodservice outlets must ensure they recreate these dishes well to ensure a successful and popular product. We are looking to work with caterers and chefs to provide our natural herbs and spices and can even develop custom blends to meet the specific requirements and guidelines.”

The company reports that it has also been working towards its BRC accreditation and was awarded a grade A certification following a rigorous audit process, giving EHL’s customers the reassurance of the company’s quality and safety management processes (to find out more visit www.ehl-ingredients.co.uk).

Sauces, soups, patés, chutneys, purees compotes, garnishes and zests.

Chargrilled, bar marked, roast and caramelised vegetables and fruit.

Beacon Foods Limited Unit 2 Brecon Enterprise Park Brecon Powys LD3 8BT Tel 01874 622577 Fax 01874 622123 sales@beaconfoods.co.uk www.beaconfoods.co.uk

fresh ideas

EHL Ingredients says that it has been sourcing natural and organic ingredients from around the world for over 16 years and in the company’s first move into the foodservice sector, it is now using its expert sourcing and distribution capabilities to obtain and supply the finest, highest quality natural and organic ingredients.

The products should prove ideal for chefs and caterers to add to recipes for home-made ethnic and international foods such as pizza and pasta dishes, sweet and savoury baked goods, as well as traditional hearty stews and casseroles, soups and sauces, pies and marinades. The 2.5kg plastic tubs also come with a re-sealable lid, meaning the ingredients have a shelf-life of up to 12 months when stored in a cool, dry environment.

“We developed this format, following demand from chefs and caterers in the foodservice sector,” says Tasneem Backhouse, sales director at EHL Ingredients.“We have been supplying our ingredients to the food manufacturing industry for around

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pdo products

A PDO partnership Italy is admired for an impressive number of premium, PDO (Protected Designation of Origin) food products that come from a defined geographical region and that are produced in a unique way to strict standards recognised and safeguarded by EU law so as to maintain and guarantee high levels of quality for the consumer. After visiting two producing regions the Po Valley and Friuli Venezia Giulia - Pizza Pasta & Italian Food magazine found out more about Grana Padano cheese, and the less well known San Daniele ham.

PDO status and the consortia PDO (Protected Designation of Origin) is the modern, EU version of DOC (Denominazione di Origine Controllata), a scheme initiated by the Italian government to help preserve the traditional food and wine-making practices of the country’s individual regions, and currently the respective consortia for Grana Padano and San Daniele are both involved in a three year campaign to further promote the potential of these much loved, but often not fully understood, products.

The Emilia-Romagna region is home to many of Italy’s most famous

products, such as Parma ham and Parmigiano Reggiano cheese, and needless to say Grano Padano cheese is as vital to this region, just as San Daniele ham is to the Friuli Venezia Giulia region that lies further east. In past times, and still to some extent today, wheels of Grana Padano cheeses were often used as money/currency. There are historic records too of San Daniele hams being used to pay lawyers in disputes, as well as help the Doge of Venice to obtain arms and labour during incursions by the Turks.

Grana Padano cheese and San Daniele ham are PDO bodies, both meeting and respecting a set of production specifications that regulate the boundaries of the geographical area of production (as well as that of the raw materials), the

elements that demonstrate that the product does indeed come from that area, the methods by which the product is obtained, and the main physical and organoleptic characteristics that make the products what they are.

In reality, this means that a PDO product must be produced in a traditional, authentic way that can be monitored, controlled and assessed at all stages in order to ensure that what reaches the market is in fact what it purports to be, and of the standard a consumer expects when they see the relevant label and associated PDO branding that is applied to the cheeses and hams upon successful production.

Only when all the characteristics of production and quality have been met and evidenced or demonstrated can PDO status be achieved (cheeses or hams failing to meet these

standards are still perfectly edible and able to be sold, they simply do not receive the premium standing that the extra denomination affords via the application of a distinguishing brand).

In the case of San Daniele ham, the checking and verification that this has all been carried out is overseen by the Istituto Nord Est Qualita (North East Quality Institute or INEQ), and in the case of Grana Padano it is organised by the CSQA (Certificazioni di Qualità e Certificazione Ambientale). The Italian national health service also carries out its own inspections (both products often being recommended for the young and old, as well as pregnant women, in light of their beneficial nutritional qualities and ease of digestion).

Both products are, in turn, protected by consortia, acting on behalf of Italy’s Ministry of Agricultural and Forestry Policies.

The Consorzio del Prosciutto di San Daniele was set up in 1961 and comprises all of the producers of San Daniele ham. Its role is to supervise the correct application of the PDO production

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pdo products specifications, thereby safeguarding the San Daniele mark so that it is not abused or used improperly. It also protects and promotes the ham via a consumer information service (www.prosciuttosandaniele.it). San Daniele ham achieved PDO status in 1996, but it was back in 1970 when the Italian government promulgated the first law on its protection as a DOC product.

The consortium now comprises 31 ham (prosciutto) producers, all situated in the municipality of San Daniele del Friuli (in Udine), an area of some 34 square kilometres along the course of the river Tagliamento (the only remaining Alpine river in Europe to have almost entirely preserved its natural conditions).

The production sector has around 4700 farms and over 100 slaughterhouses which are all located in the 10 Italian regions as specified in the PDO guidelines (Friuli Venezia Giulia, Veneto, Lombardy, Emilia Romagna, Piedmont, Tuscany, Umbria, Marche, Lazio and Abruzzo). The pigs must also all belong to traditional genotypes – Large White (I) and Landrace (I) breeds, as improved by the Italian Genealogical Register, and Duroc (I) cross-breeds, the ending ‘I’ indicating the Italian genetics of the reproducers.

Only operators recognised by the Inspection Institute can form part of the production chain and only prosciutto factories located in the Municipality of San Daniele and recognised by the inspection system can make the ham and thus eventually use the denomination of Prosciutto San Daniele. This recognises that operators must apply the production guidelines by law. The recognised operators are subject to periodic and systematic checks by the Inspection Institutes, authorised by the Ministry of Agriculture, Food and Forestry.

The Consorzio di Tutela del Formaggio Grana Padano (Grana Padano Protection Consortium, www.granapadano.it) was originally set up in 1954 and comprises all makers of Grana Padano cheese, as well as maturers, and also serves to protect and promote the cheese in Italy and abroad (the Grana Padano name is registered in

www.papa.org.uk

some 160 countries). This Consorzio supervises the correct application of the PDO production specifications, once again to ensure that the Grana Padano name and product quality is maintained and not open to abuse. It is a private association, not funded by government, with their ultimate public goal being that of standing up for the consumer.

Tasks include the taking of feed samples for the cows providing the milk for the cheese, as well as blood samples and samples of the milk itself. Checks are made to ensure that all ingredients used are of Italian origin and of high quality, and there can be random inspections, day or night. The organisation employs 50 people, 25 in its offices, the rest out in the field deployed in the various vigilance and control teams.

The Grana Padano consortium consists of 206 companies and 148 producers drawn from 32 provinces from Piemonte to Veneto. It has also built a successful 10 year scientific research relationship with a Milan university which has even led to a sophisticated method of being able to verify whether or not the cheese in its grated format is in fact the ‘real deal’ – such is the risk

Summary Products that bear the PDO label mark are subject to certain European Union rules and regulations.

1. The raw materials come from, and are produced in, specific areas.

2. The quality and characteristics of the product are essentially and exclusively linked to the particular geographic environment where it is produced.

3. Production and processing take place in the defined geographical PDO area.

4. The method of production is linked to a historic tradition.

5. PDO products are inspected by a certifying body and the Consorzio’s technicians.

6. The European Union is notified following inspection – this ensures an impartial control.

7. The production facilities are monitored to ensure the products meet the requirements of the PDO specification.

of unwanted imposters.

The organisation’s structure features a board of directors, executive committee, management committee and a board of auditors with the board of directors being elected every three years. Some of the Consortium’s members produce and age cheese, some don’t, but all have to be approved by the Consortium, including the farmers who sometimes also supply milk for yoghurt production.

In 2010, 4.3 million wheels of Grana Padano cheese were made (over 1.6 million tonnes). 40,000 people work in the sector and there are over 5700 livestock producers. 40% of production comes from family-owned companies who have been producing for generations. The rest can be attributed to cooperatives where farmers are the owners of the businesses. The export value of these cheeses is estimated to be in the region of 717 million euros with the main export markers being Germany, the US, UK, France, Canada, Spain and the Benelux countries, as well as Australia.

The Consortium says that it views its organisation like a family, all involved in the production and promotion of an essentially artisanal product, and all working together for the overall good of the whole group, the nature of their product meaning that they compete on quality, not on price. It is the Consortium’s backing that helps to give strength to promotional campaigns at home and abroad.

The campaign The three year campaign is being co-financed by the European Union and the Italian Government and aims to raise awareness of the PDO logo amongst consumers, distributors, and professionals in the food industry.

It will also seek to educate consumers and members of the retail industry with comprehensive information that discusses the campaign and the nature of PDO food as well as increasing the awareness of PDO product and logos, understanding of the PDO name, controls, and tracking systems. The PDO campaign’s core messaging is centring on the following aspects.

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pdo products

1. Product specificity - the quality and characteristics of the product are essentially and exclusively linked to the particular geographic environment where it is produced. The territory is celebrated because of the combination of human, cultural, and natural factors which make up the territory and are inseparable from the processing and production of a PDO product.

2. Product protection protecting the product, in particular with regard to fighting abuse and imitations of PDO products (to be implemented via a greater understanding of the EU legislation and the rigorous standards governing production, marketing, and labelling of PDO products. This system makes it possible to guarantee consumers quality and traceability of the products offered).

3. Product quality – Prosciutto di San Daniele and Formaggio Grana Padano are linked to the observance of Production Specification Rules which include also inspections conducted by an external neutral certifying body as both products can offer excellent nutritional value, as well as great versatility in a variety of recipes.

Origins Grana Padano cheese originates from the Po valley (also known as the Padano valley) area in northern

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Only when all the PDO-specified production criteria have been met can the cheeses and hams receive the ‘seal of approval’.

Italy, the Po river having provided a rich and fertile location for producing cattle fodder, as well as traditionally being an intensively farmed area for other crops.

Originally known as caseus vetus (‘old cheese’), centuries ago it was known as a soft cheese that sometimes proved too dangerous to eat with peasants often dying as a result of eating it. However, its potential benefits and nutritional value were recognised even then, and it was Benedictine monks who devised a new, safer process of production that required a far lower water content (30% as opposed to the 60-80% that is normally associated with soft cheese). Just as is still the case today, this method was based on the whey culture and ensuring that fermentation could occur safely so as to create a storable, long-lasting cheese that could serve to make use of any surplus of milk. The cheese soon simply became known as Padano - ‘a grainy cheese from the north of Italy’ – the fore-runner of the Grana Padano we know today, and with the added word ‘grana’ to reflect is grainy texture.

When looking at the region in which Grana Padano cheese is produced, it is interesting to learn that in the north with its grassy, fertile river plains, there is a strong dairy sector, with butter considered to be a very important by-product of the cheese’s production.

Contrast this by moving further

south (Tuscany, say, where there are far less cattle) and it’s not long before the emphasis switches over to olive oil as a source of fat due to the nature of the land and the types of agriculture it can support.

Yet, even within the closer vicinity there are still interesting contrasts to note. Grana Padano’s ‘rival’, Parmigiano Reggiano cheese achieved its protected status nearly thirty years before, but fewer wheels (2.9 million a year) are produced due to a smaller production area and differing agronomy. It’s not as fertile an area with water availability challenges, and they don’t crop for silage.

There’s less butter production here, but a fatter cheese is produced, and so the economic value of butter here is lower than in the Padano area.

In the ‘early days’ of marketing and promotion, the strongertasting Parmigiano Reggiano cheese stole a march on its competitor, often viewed as the superior cheese and selling at higher prices, but now the opposite is true and there has been a change in mentality feels the Consortium’s Carlo Canale. A younger generation of Italians, as well as an increasing number of people abroad, are now getting a taste for the milder-tasting Grana Padano, discovering that a 20 month old Grana Padano is more than a match for Parmigiano Reggiano, he reports.

A memorable, national television advertising campaign that ran in Italy between 1999 and 2002 proved to be particularly instrumental in the way it

displayed a large piece of Grana Padano being combined desirably with all sorts of different flavours (honey, nuts, wine and grapes, for example).

In the case of San Daniele ham, its mild but sweet taste and pink colour are all as a result of a centuries old drying and curing process involving sea salt, and which benefits from a constant and unique micro-climate experienced in the specified San Daniele del Friuli region. Here, warm breezes from the Adriatic Sea meet those from the Alps with the nearby glacial hills curbing the humidity and the Tagliamento river helping to regulate the temperature. The special structure of the soil (morenic) in the area also means it has strong hygroscopic properties and retains moisture. It is this combination of ventilation, temperature and humidity that provides the perfect conditions for ham production.

Interestingly, history has revealed that San Daniele del Friuli was an important Celtic settlement due to its position en route to north east Europe, and originally it was the Celts, who were also devoted to agriculture, who first to used salt to preserve pork. Later on, the Romans continued with the tradition, and so since ancient times pigs have always been present in the San Daniele region.

The twentieth century saw production take on a more organised footing, and by the 1960s it had become a major, regulated industry.

The quality marks Grana Padano PDO cheese is identifiable by a series of marks.

The casein plate on the flat side of the wheel has the words ‘GRANA PADANO’ on it, as well as the identifications codes and the writing ‘garantito dal MIPAAF’. The four-leafed clover mark that is branded into the rind confirms its origin, and the placing of the alternate words ‘GRANA’ and ‘PADANO’ allow it to be identified, even when sold in portions. It is the fire-branded Grana Padano mark that qualifies the cheese as being perfect, and this is put in place when the cheese is nine months old. Depending on the age of the cheese, two further quality can be applied – one for over 16 months, and one for over 20 months.

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www.papa.org.uk

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Page Header San Daniele ham also carries a series of codes and brands on its rind to allow traceability, namely the breeder’s tattoo (with its own identification code and a code that includes the month of birth of the pig), the abattoir’s branding mark, a DOT mark that shows the date on which the ham began to be processed, as well as the Consorzio del Prosciutto di San Daniele brand to confirm that it has been checked by INEQ, plus the identifying code of the hammakers.

Characteristics, eating habits and production It is no surprise to learn that the major export markets for Grana Padano reflect either a close proximity to, or a shared border with, Italy, or are home to a significant Italian migrant population.

Restaurants are usually the first way in which the cheese can be introduced into a market reveals the Consortium’s Carlo Canale, who is exceptionally knowledgeable about all things Grano Padano from its nutritional characteristics to its latest production levels. This initial ‘uptake’ tends to be followed up by attendance at trade affairs and the building of relationships with importers, and finally, the cheese starts to be appreciated in consumers’ homes as they buy and indulge in the cheese direct themselves.

In the UK, Tesco and Waitrose are currently both selling good volumes of the cheese. Waitrose are experiencing particular success with the older cheeses (that have a stronger taste) whereas Tesco have successfully been retailing the younger, milder ones. The stronger cheeses are aged for longer and have a stronger, persistent taste, but never one that can be described as being aggressive, insists Carlo Canale.“There is a generational difference in Italy with the over 55s associating Grana Padano with grating it over pasta, and the younger classes preferring a milder cheese eaten in pieces,” he says.

“The older cheeses are suited to grating over pasta, whereas the younger ones are ideal when eaten, tapas-style as they are, with other ingredients.”

This trend towards eating

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‘chunks’ of Grana Padano cheese with a variety of other antipastitype fayre is something which the Consortium appear eager to encourage and promote, and it certainly provides an excellent way in which to enjoy this cheese’s texture and graininess, as well as its flavour - combining it with other flavours from hams such as San Daniele ham to balsamic vinegar.

From 1996 to 2010, Carlo Canale reports that production remained constant, 1996 being the point at which dedicated promotion of the cheese started to boost exports and leading to it becoming the most exported PDO cheese in the world.

In 2007 and 2008 there was a decrease in exports due to recession and the challenges of exporting a high value item in tougher times. The US and Canada place limits on the amount imported cheese, so only a certain amount of cheese can be exported there each year, whereas in the EU, things are very different.

However, although demand may go up, it does not seem as though the nature of the producing industry will alter much and the Consortium does not seemed overly unconcerned about a need for new producers, or loss of existing ones.

In fact, there do not tend to be any new producing companies coming along, but rather the continuation of the existing, family-run ones. The cheese that is currently being sold and enjoyed today could easily have been produced up to two years ago, demonstrating that this business requires considerable time and major investment in storage facilities as well as know-how, and all that is not acquired overnight.

Also, it is not so much about the volume of cheese produced – the Consortium do not stipulate this – but rather the amount produced that reaches the necessary standard each year.

15 litres of milk is required to make one kilogram of cheese, with 1500 litres of milk required for one wheel. Some producers have the resources to make 20 wheels a day, others 1000, so it is a mixed situation of small and larger scale cheese makers. Some, for instance, are not interested in becoming any bigger, happy to remain as

small, family-run concerns supplying bigger ones.

Milk collection, of course, goes on throughout the year, meaning that for those in the industry it is more a way of life, where skills are passed on from one generation to the next. The same is true of those who work in the dairies, and those working in San Daniele ham production (where there are several artisan producers in addition to the larger concerns).

Typically, 94% of the hard cheese produced makes it to PDO status, receiving the all important certification that will mean it can be sold at a premium price compared to the 4% of cheese that does not. At nine months old, the point at which the cheese wheels are branded with the Grana Padano ‘seal’, experienced cheese makers inspect the wheels, using a hammer and a special needle to help assess the texture of the cheese within by taking a sample from the centre and using that as a guide for the rest. By tapping the cheese with a hammer, and listening to the resultant sound, any likely gaps, air holes or significant cracks in the cheese can be detected via a hollow sound.

Only if all these tests are passed will the wheel in question be branded with the Grana Padano logo, as well as further codes to reflect the origin of the wheel in terms of who made it and when.

Traceability is a major part of the PDO process, and even three or four years after production, it is still possible to track back if need be. If you obtain the codes and numbers from the cheese’s rind, it is even possible to go online and check up on the full origin of your cheese.

For San Daniele ham production, only the best and freshest thighs are selected for processing after being rigorously examined. The number of official inspections at this time is also very high (in 2009, some 58% of fresh thighs were inspected on an individual basis).

After selection and trimming, they are covered with sea salt prior to pressing so as to encourage the salt to penetrate more deeply and uniformly (this also gives the ham its traditional guitar shape).

Typically the salting period requires one day per kilo of the

thigh’s weight. Then they are rested, washed and dried before the maturing phase begins.

It is four to five months after the start of processing when the hams are stored in maturation rooms positioned in a north-south orientation so as to be able to admit the drying breezes through opened windows. Then, only after checking compliance with the requirements specified by the production guidelines, can a ham be branded on its rind with the Consortium’s San Daniele trademark.

San Daniele ham is a completely natural food, free from additives and preservatives and made from pork coming exclusively from Italian pigs. It is an excellent source of high quality proteins, vitamins and minerals such as phosphorus, zinc and potassium, and easily digestible thank to the maturation process which breaks down molecules and encourages easier and faster assimilation by the body.

Consequently it is suitable for many diets, but is ideal for athletes, infants and the elderly.

In the region of 2.7 millions hams are produced in a year with some 87% going to the home market and the rest exported abroad, mostly to France and Germany, although the ham is also sold widely across the world in countries such as Russia, the US, Japan and South America.

Currently they have not reached full capacity in production terms, but this means an improved level of quality, and there are no plans to increase production at the expense of quality.

San Daniele’s more famous ‘rival’ – Parma ham – enjoys a much larger production (around 10 million legs a year), but there are many more producers and a larger production area to draw from. Its production process is not too dissimilar, but a different quality of salt is used. In comparison, San Daniele ham is appreciated by Italians and given a premium status for being sweeter, paler and a more tender product with a pleasing,‘melt in the mouth’ quality.

In the next issue, we take a closer look at the production processes involved in the making of both Grana Padano cheese and San Daniele ham.

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Pizza skills In today’s competitive pizza business environment, for many outlets pizza making skills are the tip of an iceberg of a long list of many other important tasks and investment in technology, without which the successful making and delivery of a pizza could not be achieved on time, or to the high standard that consumers have come to expect.

Team building At Domino’s Pizza outlets throughout the UK, for example, the emphasis is very much on a team approach, with team members being cross-trained and encouraged to help each other so as to gradually come up to speed with anything from the handling and stretching of the dough, to the topping of the pizza according to the required brand standard, taking and processing of the pizza orders or driving the final pizza to the correct delivery location.

Nowhere more is this team work in evidence than at the busy Domino’s Pizza outlet in Docklands, London on West India Dock road, a store that is run by multi-site franchise, Pali Grewal (who also happens to have been crowned Domino’s Pizza’s fastest pizza maker). The pizza makers here are in very good hands, with Pali having been involved in the pizza business in one way or another since he was twelve years old.

Perhaps more than most, he has gained a full understanding and appreciation of both the challenges, and also the fun, to be had from running a successful pizza delivery franchise business.

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The team ethic, in turn, fosters an inspirational environment that tends to mean that people stay and carry on, prepared to learn more about the business.

And so many team members go on to further develop their careers with Domino’s, with some progressing further and opening up stores of their own (the backing provided by a specially set up training council and a franchise development council, as well as management council, helps further with these aims).

Team members can be recruited via advertisements on the web, or often by the recommendation of friends already working in the store.

Some already have similar experience in the food business, whereas some start from scratch.

Irrespective of this, all receive an induction from the management team that includes a basic awareness of the history of Domino’s Pizza and its philosophy (currently their pizza tag line that is being rolled out across television advertisements and their promotional leaflets is the all encompassing “it’s what we do”).

Specifically, the training topics cover Domino’s Pizza

basics (such as hygiene standards, food safety, customer service and an overview of company policies and procedures), health and safety, preparation and close down, order taking, pizza toppings, pizza making, oven tending, and router and delivering.

Customer care in store has been a relatively new, but increasingly important aspect, report the chain, with dedicated customer care courses now available to team members in the form of a ‘concierge’ style customer care course, and a sought-after black apron is on offer to the trainee to denote successful completion.

Pizza making The dough for Domino’s pizzas arrives fresh as individually prepared dough balls that are kept in the chillers with up to four days worth of supply in storage at a time. Firstly they are kneaded and stretched on top of corn meal prior to being picked up and placed on a metal screen that ensures even heat distribution during cooking (in the case of the current stuffed crust pizza which is filled with three strings of cheese, the base is placed on a lipped pan).

It is important to handle the dough gently and be delicate with it, otherwise its all important air content can be lost. The base is then lightly covered with tomato sauce and cheese, and then the rest of the pizza toppings are added.

Although you might think that the addition of the pizza toppings goes as far as ensuring a regular, consistent amount is placed on top, in actual fact the Domino’s brand standard also specifies their placement according to helpful diagrams that are posted on the wall for reference. This ensures an even coverage so that there are no gaps and, when cut, no slice of pizza risks ending up without the specified topping. The pizza makers have to learn the product/toppings codes, with the pizzas being topped in code order.

The make line also utilises overhead PC screens which details the various product codes referencing the nature of each pizza order that passes through (at the Docklands outlet, they report that 45% of orders come via the Internet, so it seems appropriate that the order’s progress is further managed by computer). It takes August 2011

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approximately five and a half minutes for a pizza to pass through the outlet’s conveyor oven and be baked to perfection.

Several times a day, visual checks are made on the nature of the pizza itself (too many bubbles in the pizza cheese, for example, can cause it to become too viscous). Cut tests are also performed, whereby a sample pizza is cut in order to check on the nature of the pizza dough.

Before the pizza is put in the delivery box, if for whatever reason they are not happy with the pizza’s appearance, then it is rejected. If necessary, any major dough-related or ingredients issues can be referred back to Domino’s pizza development team, and in turn to the actual suppliers, with feedback being supplied all the time.

And what makes a good pizza? A light, fluffy dough containing no unbaked dough mix or any big air pockets.

Neither must the pizza be too thin, particularly at its centre. It must also be hot, and golden brown in colour.

Pizza rush All pizza delivery outlets will have their times of peak orders, which Domino’s refer to as ‘the

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rush’, and it is vital that the outlet is able to handle it. Typically, this occurs on Friday and Saturday nights, usually between six and nine in the evening and might involve extra team members being deployed with helping to make the pizzas.

The introduction of the latest ‘guest’ (time limited) pizza (such as the Spanish Sizzle or Reggae Reggae), is often backed by a mainstream television advertising campaign which, in turn, can lead to boosts in demand from regular customers

as well as new ones eager to try out the latest pizza.

At Domino’s, there is usually a month countdown to the launch of a new guest pizza which is backed by appropriate marketing material and a training pack so that all outlets can be briefed and trained accordingly by their managers and be aware of what’s required.

In any case, in store pizza making workshops are often held for the team members, providing an opportunity to improve upon, or pick up, new skills.

The Domino’s Pizza menu consists of nine core pizzas, plus of course the numerous options customers can create themselves via their own selection (or deselection) of additional toppings.

If a guest pizza proves to do well, it too can become a regular menu item, although it all depends on the nature of the local market conditions and demand. Nationally, for instance, Domino’s Pepperoni Passion is the outright favourite, but regionally there are often local differences to note that are often

Inside Papa John’s dough and quality control centre at Milton Keynes.

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pizza attributable to the ethnic makeup of the immediate, local population.

Investment This year, Papa John’s says that it is looking back on 22 quarters of successive growth, 42 new stores, 26 new franchisees, and not least the successful completion of a state-of-the-art dough plant and quality control centre in Milton Keynes which is now playing a major role in

improve product quality, feel the chain.

Opened in the first quarter of 2010, the factory covers almost 50,000 sq ft and is a detached facility enjoying a prime location close to Junction 14 of the M1, making it the ideal distribution base. The M25, M6 and A14 are all within close range, and the centre of Milton Keynes is less than two miles away. The plant is fully secure and features freezer and chill stores, a detached

laboratory and a staff canteen.

There is also a significant amount of office space on the site.

"Our new dough plant provides us more than adequate capacity to supply all the new stores we are planning to open by 2016 and we are delighted to have such a fantastic addition to the business," says Dave Galvin, Papa John’s franchise sales manager (UK).

"The excellent facilities at the

Pizza passion “ The great feeling behind the PAPA Pizza Chef of the Year competition is being able to have creative control over your designs. Building a pizza that is based on an idea of your own is very satisfying, especially if it tastes as good as it looks!

Beginning with traditional pizza toppings and bases such as Parma ham and rocket leaves, or even roast chicken and pesto, it is very easy to expand, or combine, some of the most basic and original flavours to create something unique.

Soon after realising that the rules and flavours can be abused beyond belief, I was motivated to then and there create a pizza that is viable to the restaurant market. Namely, to have a successful product that could compete against the more traditional side of the Italian food industry. And it was at this stage that I discovered that thinking outside of the box was essential.

I was never disheartened or lost confidence when my earlier pizza recipes were not unique enough to compete with the veterans of the pizza industry because although I was not winning, I was, however, learning. Some of my favourite and most out-going pizza designs were being recognised as having great potential, or being on the correct path to glory.

Being asked to return and compete in the regional heats of the PAPA competition is very exciting, as it symbolises the start of the elimination process for both competing chefs and their pizza designs.

As there are four different categories to enter, there can only be four recipes entered and so this means deciding between which pizzas are practical for 32

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the market and those which innovate in the latest culinary adventures.

For me, this is the hardest part, as some of the more popular pizzas around are very un-exciting, and yet they are exactly what customers desire!

Therefore, deciding what is entertaining and full of flavour for the customers can become frustrating when trying to create something new or unique. The best way around this problem, for me, is to simply try the pizza on the menu and take the creative criticism from customers on-board. And so soon enough, you will know what is practical for your environment, too.

Winning is not everything. Being part of the whole process from simply experimenting with recipes to being nominated as PAPA's best pizza chef is exciting and encouraging for any chef, no matter how experienced or talented.

Even though I have now won the competition for Best Design and Overall Best Pizza Chef, I still intend on having a great day at the regional heats in Scotland by trying to show the judges there that I am still learning and willing to experiment with new recipes.

Winning the PAPA competition was a great benefit to my professional career and allowed me to be rewarded for years of dedication and hard work in

factory allow us greater control over quality and, as Papa John's is famous for using 100% fresh dough 100% of the time, this plant is vital to that ethos going forward. A modern fleet of trucks delivers ingredients on time, in the best condition, countrywide.”

Papa John's comprehensive, four week, Management Training Programme, which culminates in the awarding of their Restaurant Operations Certificate, includes a week at the plant in Milton

Darren Smith (Pizza Chef of the Year 2010, Battlefield Restaurant, Glasgow)

the Battlefield Restaurant where I have been free to experiment with my skills and passion, but under the close control of my superiors, Craig Mooney and Marino Donati.

If I had secrets, or tips, that I would share with future competitors I would simply recommend that you have as much fun as possible when experimenting or designing, and try starting your adventure by simply changing the dominant flavour of your favourite pizza to something different. At the very least, you will learn to appreciate the simplicity of a quality stone-baked margherita, with a thin, crispy base and delicate mozzarella.

After all this is where it all began!

”

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pizza

Servicing your catering business Hugall have been installing and servicing catering equipment for over a quarter of a century. Through our nation-wide team of local engineers we support equipment manufacturers, distributors and commercial catering outlets.

Hugall are authorised service agents for Bakers Pride, Enodis, Franke, Lincoln, Middleby Marshall and Woodstone.

We also support a wide range of other makes and models.

Hugall have a large stock of spares in the UK most of which are available for immediate dispatch. We also carry an extensive range of Hobart and Winterhalter parts.

We offer various Service Contracts to suit your needs providing preventative maintenance schedules as well as reactive 7 day a week breakdown protection.

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pizza Keynes and a week at a 'buddy' store local to the operator’s home base. Finally, franchisees can benefit from up to two further weeks training for their staff in their own store, but it is at the Milton Keynes site where they can experience, first hand, the creation and dispatch of the famous Papa John’s fresh dough.

Committed to producing quality pizzas by using only the best ingredients, Papa John’s has always been passionate about its fresh pizza dough which they feel sets them apart from many of its competitors who often use frozen dough.

From the Milton Keynes plant - specifically set up to prepare and supply the unique Papa John’s pizza ingredients to the highest standards for the UK market - Papa John’s dispatches its fresh dough on trays to its many franchisees throughout the country. After the dough has been used, the empty trays are returned to the plant, where they are washed and sterilised ready for immediate re-use.

"We are aiming to open another 250 UK stores by 2016 across the UK and Ireland, so we will therefore grow into this plant, and believe it will allow us to reach for the sky in the UK pizza delivery market,” adds Dave Galvin. “The completion of the dough plant created a huge buzz in the company because, following on from a series of strong financial results, it is further proof that Papa John's UK is going places.

“New technology investment ensures that we can offer the best possible service. Every new store is equipped with state of the art EPOS system to improve store operations efficiency and provide detailed reports and vital sales and marketing data.

Our IT experts are always on hand too.”

The web site is now five times faster, claim Papa John’s, delivering a quicker, easier and more efficient way of ordering, due to new location technology, mouth-watering photography and increased customer interaction. This has become a significant part of their business, with over 35% of total sales being on-line, report the pizza chain.

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Papa John's, of course, has become one of the largest pizza companies in the world, now with over 3200 stores worldwide, and rapidly expanding in 30 markets. They currently have over 150 stores in the UK, many of which are multi-site business offering a comfortable living.

Individual earnings are dependent on many factors, not least overheads and operating costs of the individual stores, with resources such as the dough plant helping to optimise operations, feels Dave Galvin.

“We have huge potential for expansion and multi-site ownership, and are looking for enthusiastic business partners right now,” he enthuses (further information about the Papa John’s franchise opportunity can be found at www.papajohns.co.uk/franchise or by calling 0844 567 0937).

Naturally free-from range An ingredients company specialising in naturally wheat and gluten free products has relaunched its popular dough ball and pizza base home-baking kits with new look packaging as part of a major campaign to gain a larger slice of the gluten free market.

Brazilian Flavours' Isabel's Naturally Free From brand has been redesigned to reflect the company's new positioning within the competitive 'free from' sector. The modern, fresh packaging and a striking new logo have been created to clearly highlight the nutritional benefits of the products and aim to target consumers wanting better, more natural gluten free solutions.

Inspired by the native root flours of Brazil, Isabel's Naturally Free From range is revolutionising the wheat and gluten free market, offering coeliacs convenient, home-bake products that are quick and easy to use, healthy and taste as good as the real thing.

With no cure for wheat intolerances, life without bread or pizza can be difficult and finding a match for traditional dough textures and flavours can be even tougher, but the unique blend of gluten-free flours developed by Bradford-based

Brazilian Flavours has provided a delicious alternative for the 600,000 sufferers in UK. Isabel's Naturally Free From pizza base and dough ball premixes contain a specialist blend of root flours, which gives the dough its gluten-like texture.

These simple to use pre-mixes can be prepared in advance, baked from frozen and do not require any rising time.

It has been six years since owner and creative chef, Isabel Gordon, transformed a native Brazilian cheese bun, Pão de Queijo into a simple, home-bake mix, which has become a kitchen cupboard staple in thousands of UK homes. These savoury dough balls bake to a crisp outer shell and airy soft centre, reminiscent of a traditional ciabatta. For an extra special touch, herbs, cheese, seeds and other savoury, or even sweet ingredients can be added.

Equally tempting and used by many leading Italian restaurants and consumers alike, is Isabel's Naturally Free From pizza base mix which creates a thin crust, Neapolitan-style gluten and wheat free pizza. The dough is extremely pliable, which makes

it easy to roll, and the finished product, once topped with classic pizza toppings, help give an authentic taste of Italy.

Isabel's Naturally Free From range has already made a big impact within the gluten free market, with its innovative premixes and plans to expand with a selection of gluten and wheat free batter mixes, which the company will launch later this year, should see this foothold strengthened.

Brazilian Flavours is confident that the new-look packaging coupled with its forward thinking approach, experience in developing different textures and understanding of the science behind the ingredients, will help it to continue to meet the increase in demand for 'free from' home-baking kits.

The new and improved Isabel's Naturally Free From range of pre-mixes is available in major national multiples including Waitrose and Asda, and are also available through smaller retailers and independent stores across the UK (for more information, visit www.isabelsfreefrom.co.uk, or call 0871 2313399).

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Local and social

marketing Location based marketing and social advertising are gaining ground as effective ways for restaurants to attract and keep new customers.

Multiple chains such as Pizza Hut, Pizza Express and Ask have all recently conducted successful Location Based Marketing trials to boost visits and profits. Here, Neil Cartwright of Million Marketing (a digital agency who specialise in location, proximity and vicinity marketing) and Darius Hayati of Red Tomato Pizza & Pasta explain more.

Location based marketing Neil Cartwright (Million Marketing, www.millionmedia.com) Location Based Marketing is exciting for restaurant owners because, unlike say, a press or radio advert, it targets customers in close proximity, rather than people who could live many miles away. And the surprising thing is that at a local level, the small owner has access to many of the same tools being used by the bigger multiples. In fact, due to its nature, local restaurants who offer a more personal service could actually have an advantage.

The first thing owners should do is ensure they ‘claim’ their restaurant on services like Google, Facebook and Foursquare (which we’ll talk more about later). Google Places is integral to Google Maps, which is the UK’s most popular mapping service.

Google You may have noticed yourself how, if you do a search for a local service, Google returns a search result including a map showing the services closest to you. Google Maps is also extremely popular on mobile phones, which are increasingly used by people finding places to eat in their vicinity.

Therefore, by ensuring you have your business registered on

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Google Places you can increase your chances of customers finding you before your competitor.

Google encourage business owners to take control of their own listing and then add additional information such as photos, opening hours and even video. Claiming a venue is free and only takes a short time (visit www.google.com/places/).

Whilst logged in to Google Places, now is the time to consider using Google Offers. This is a quick and easy way to offer your customers an incentive, such as a voucher for 10% off. Google Offers works in combination with Google Maps and Places, meaning that when people search, say,‘pizza’ they see information about your restaurant with the offer alongside it. This is likely lead to higher

conversions and better search results.

Finally on Google, you should also consider the powerful local marketing tool, Google Adwords.

Many of the local businesses I talk to do not realise one critical fact about Google – ad’s can be localised to within one mile of your restaurant. This means that only people in the area you specify who search for, say,“Italian restaurant”, will see your advert. Since these people are potentially valuable to you, local owners can often effectively compete with the bigger chains for customers.

Another key area to consider is the variety of ways people search.

For instance, if you are a restaurant near a theatre you could target people searching ‘pre-theatre meal’ as your keyword. Or,‘Birthday party venue’,‘Italian meals’ or phrases such as ‘Restaurant accepting student cards’. The key to success on Google is not to think of volume of impressions, but rather, the ‘quality’ of your targeting.

Foursquare A service quickly making a name for itself in the business of local offers is Foursquare.com. They recently secured $50m in funding due, in part, to their extraordinary ability to effectively target local customers. Foursquare uses the GPS found on many Smartphones, then encourage people to ‘checkin’ wherever they are. People are awarded points for checking in and the person who has checked in to your venue the most is awarded the honour of being crowned the “Mayor” of your venue.

This is of great benefit to you since the venue owner can see who is the ‘Mayor’ of their venue and subsequently award them. The reason Foursquare can be so effective in attracting new customers is because you can set up ‘specials’ which reward both new customers and loyal ones.

When someone checks-in to any location in your vicinity, Foursquare informs them about

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marketing special offers near to them. An example could be that someone is in a pub close by to your restaurant, and checks in using Foursquare. After they check-in, they will see you’re offering a ‘special for newbies’ (a discount to anyone who has never been to your restaurant before, say). Or, they could be a regular customer and each time they check-in you can offer them a loyalty special, such as free garlic bread on every fifth visit.

Domino’s Pizza successfully use Foursquare in their 600 stores to build loyalty in their customers by offering the Mayor of each location a free pizza each week.

This motivates customers to check-in, which in turn, spreads news about the promotion through Foursquare’s social features. New check-ins are rewarded with a free side dish if they spend over £10.

It is relatively straightforward to claim your restaurant/s with Foursquare - simply register an account, then find your venue and claim ownership following the instructions they provide.

Foursquare will post you a card with a verification code and once authenticated, you can offer a combination of specials that attract new customers and reward loyal customers.

Facebook Facebook is used by over 20 million people in the UK and is increasingly being used by diners when deciding where to eat.

Facebook recently launched ‘places’ as their response to Google Places and Foursquare. Currently, ‘deals’ are only available to businesses based in the US. However, you can claim your business using the Facebook mobile ‘app’, or by searching for your business within Facebook.

In a similar way to Foursquare and Google, there is a verification process to ensure your claim is legitimate. Another major benefit of using Facebook Places is the ability to set up events which encourage people to check-in.

Events are extremely effective ways of spreading word of mouth about your restaurant since when someone confirms they will attend, Facebook will notify all their friends. Don’t think of ‘events’ as things which require lots of

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organising. An ‘event’ could be the launch of a new menu, a birthday or anniversary of the restaurant opening or a date like Halloween or Valentines Day. You don’t need to hire entertainment or organise anything too elaborate – the main thing to remember is that by posting an event on Facebook you give people a reason to say if they’re attending, which builds awareness about your venue.

Vouchers and coupons Offering vouchers and coupons is now a critical marketing tool in efforts to attract customers, especially during quiet times, for example, mid-week. The multiple chains are constantly offering coupons to attract new customers, who often decide where to eat based simply on where they can get a deal.

There are two important reasons for offering coupons and voucher codes – one is obviously to attract more customers to visit your restaurant. However, the second is to start building a customer database, and then an ongoing relationship, with the person who applied for the coupon.

For instance, by asking people to sign up for your mailing list when they apply for the coupon you subsequently have the ability to send them special offers or promotions. The cost to you of offering a coupon to win a customer is a relatively small one if

that person becomes a regular customer, hopefully over many years. And even better still, if they tell their friends about you. Keep changing your offers to keep people interested and see which ones work best – different people respond to different offers. And, don’t forget to make your offers ‘social’, that is, encourage people to send the offer to their friends.

Local emphasis Local marketing is currently being transformed by web sites such as Groupon and LivingSocial.com.

These web sites encourage people to sign-up to receive deals from local vendors such as restaurants.

The deals can be offered by virtually anyone and are a great way to encourage people to visit your restaurant.

The deals are typically set-up by the restaurant owner talking with a sales representative from the web site. Remember, these people are usually on commission so will try to get the best deal they can. The way deals work is that you offer a ‘coupon’ which entitles customers to receive a generous discount or promotion, say, 40% off a set meal for two. However, the deal will only be offered if a minimum number of people sign up, for instance, 100 people.

Therefore, if the deal is a good one, you can expect a guaranteed 100 people to visit your restaurant before the expiry date. Often you may get more people than your

minimum, and in some cases deals can sometimes get several thousand sign-ups. If this is the case, focus on turning these new customers in to regular customers by offering them more reasons to join your mailing list or handing them a second coupon when they have finished their meal.

Multiples are quickly adopting location marketing as a very effective way to target new customers and reward loyalty.

Pizza Hut used O2 Media (owned by mobile operator O2) to target people living close to their restaurants. After they had topped up their phone, customers were offered a special ‘2 for 1’ deal at their nearest Pizza Hut. Over 240,000 people claimed the deal using their mobile phone to redeem the voucher. ASK have also used O2 Media to offer vouchers that encouraged weekend visits by offering a voucher that entitled the holder to a three-course meal for £12.

Pizza Express has recently launched an iPhone app, providing users with an in-built loyalty scheme, using offers and loyalty points. Perhaps the most innovative feature is the ability to pay the bill using PayPal. When the bill arrives, the customer enters a 12 digit code located on the bottom of the bill and then uses PayPal to pay.

Most of the familiar high street names are now using vouchers and coupons aimed at rewarding customers. Although this can affect your profit margin it should be looked at in the context of building long-term regular customers. Another compelling reason is customers are now regularly looking for codes on voucher sites such as vouchercloud and myvouchercodes before they decide which restaurant to visit. If you’re not offering a voucher of your own you risk losing customers to those that do.

Arguably, smaller restaurants should compete on their strengths and not try to compete with multiple chains on price. However, we believe you can do this once you have attracted new customers.

Furthermore, your loyal customers will be more likely to spread the word to their friends about your restaurant if they feel you are rewarding their loyalty to you.

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marketing Facebook and Twitter both let you create business accounts for free of charge.

Now I will not go into intricate detail on how to setup an account, but rather go through some of the “do's and don'ts”, and share some of the experiences I have had with social networks.

Darius Hayati Red Tomato Pizza & Pasta What do Asda, Fox’s Biscuits, Apple, Fosters and Gregg’s all have in common?

You may say that they all are great profitable businesses, but that’s not what I was looking for!

The answer quite simply, is that they all used their TV adverts to promote their Facebook page.

They have removed their web site address and replaced it with their Facebook or Twitter URL (I read somewhere that 50% of fans will no longer look at their favorite company’s web site any more - they get all their information from the Facebook page).

When it comes to advertising there have been three forms that have dominated the market for the last 50 years – television, radio and print. Each has been an effective way to communicate with potential and existing customers. Now, however, there is a new kid on the block, and it's called social advertising and it looks like it is here to stay.

Social advertising utilises the different social networks (Facebook, Twitter etc) to create an online brand that customers can interact and engage with. In the short term you will not get the immediate response that you would get from let's say a leaflet drop, but in the long term it

Choose a platform The first thing to do is choose a social network to join. At the moment the big players are Facebook and Twitter. Rather than create an account with both of them I recommend starting with just one. This will cut down the admin time managing the accounts and let you focus on getting a thriving community around this network.

When you achieve this then you can look to creating other accounts with other social networks.

creates a loyal customer base that can be easily marketed to.

You can ask your fans questions and use polls, videos and competitions to keep your fans

engaged and keep coming back to your page.

How much does it cost?

Nothing! Well the only cost is, the amount of time you put into it.

What to do next So you've chosen your social network to join. You’ve added your company information and you've uploaded a great looking logo. What next? Well social networks work on the concept of followers or fans. If a customer likes your business they can follow/like your company page.

From now on when you add something to your page they will receive the update. For example you may want to launch a new special offer, so you add it to your page ideally with a promotional code so you can track its usage and your customers will find out about it straight away. So the more follower/fans you have the more effective this service will be.

Going from one to 1000 fans When you first create a page it can be quite daunting when the numbers of fans at the top of the page says 0! What you need to do is actively promote your page just like you would promote a new product. At Red Tomato we attached stickers to our pizza boxes, printed posters in our shop promoting our Facebook page. We also had offers exclusive to Facebook users to give people a little bit more incentive to join.

Now the great thing about

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August 2011

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advertorial

Andromeda Launches Subscription Service & Low cost Web Ordering Leading delivery POS provider Andromeda has launched a Subscription option for its POS software – meaning pizza operators can be up and running with a professional POS system for a minimal up front cost. ndromeda has been expanding rapidly internationally, and now has a presence in 11 countries worldwide from Irkutsk & Moscow in Russia, Dallas in the USA and many European Countries, all looked after by a support centre with staff speaking 19 languages!

Andromeda recently announced an agreement to supply global chain Papa John’s with POS software in several new markets in Europe, Middle East and Asia – adding to the existing installations in UK, Ireland, Russia and Morocco.

Ben Portsmouth, Co-Founder and CEO of Andromeda said “Customers told us that the initial software licence fee was a big obstacle to their purchase – especially at a time when bank finance or leasing is hard to obtain.

So we have created a subscription model – where customers can pay a low setup fee of just £99 and then a monthly subscription which includes software licence, updates and helpdesk – starting from £59 for a 1 user ‘Core’ system.”

Pricing for a typical 3 user ‘Pro’ system; which has more features, would be £159 per month. Finally, chains and larger customers can choose the ‘Enterprise’ edition with

A

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full functionality at £295 per month per store, for up to 10 stations in a store – yes some of Andromeda’s customers are really that busy!

Customers also told us they wanted the freedom to choose their own hardware and so our software will run on pretty much any Windows XP or windows 7 PC – or a POS unit with WEPOS or POSReady. Andromeda can also work closely with PCPOS or Bleep to provide a full solution with hardware if required.

A number of Add on options are also available – including

DataCash card processing, SMS text messaging, real time GPS driver tracking, Performance Dashboard and more.

Branded Web Ordering Sites Andromeda is able to offer web ordering for a low setup fee of £199 and an ongoing charge of just 4.75% of orders. Andromeda said this was introduced based on customer feedback, that they were fed up of paying 10-12% commission to the “Portal” websites – and wanted an easy way to have their own website,

with orders coming directly to the Andromeda POS system, freeing up phone lines and staff time, as well as reducing mistakes. Full branded websites are available for an additional fee.

Andromeda is also running a special offer during August for PAPA readers – waiving the setup fee and the 1st month’s subscription – meaning customers can test-drive the Rameses POS software without any cost – a 1st in the UK market. The standard Web Ordering setup fee is also being waived for August so why not try your own website, after all you only pay a percentage on the orders you receive.

“We believe our POS software is the best available for Pizza delivery, restaurants and counter service” comments Andromeda’s CEO Ben Portsmouth “ Choosing a POS system is a big decision so we decided to let customers try it out without any risks. With the benefits from the system in the first month, business owners should find this covers the next months and so on.

And what’s more, if the customer is upgrading from one of our competitors we will also give a FREE upgrade from Core to Pro – for the first 6 months.

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marketing Social Networks is that they start to take on a life of their own.

When someone 'likes' your page their friends can see that too, then they can 'like' your page and their friends also can see that and so on. It starts to snowball pretty quickly and 10 fans can become 100 in the space of a few days.

Keeping your followers Right, so you have got a respectable number of fans. Now you have a captive audience. The next challenge is keeping them.

When you post anything on your page there is a good chance it will end up on their homepage.

So it is essential that what you post is going to be interesting and relevant to your customers.

Just as easily as they clicked like, they can click dislike. Good examples would be genuine special offers or any new products. Also avoid re-posting the same content twice, doing so will start to annoy your

customers. It is also important you engage with your fans, if they post a comment good or bad make sure you respond.

Customers will use your page to post compliments as well as complaints so it is worth checking up on the page at regular intervals.

Social advertising is in it's infancy at the moment, it's new.

It's fresh. It can also be scary. It is, however, I believe worth investing time in and making sure your business is not left behind. You will make some mistakes, but like anything in business we can only learn from our mistakes. Make sure your business is heard and talked about by your customers as well as by prospective customers.

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One of the UK’s popular discount mobile applications, which recently became available on the Android Operating System, recently announced a partnership with Pizza Hut. The 100% free mobile phone application, which allows users to view all the discounts available at shops and

Organising your Tweets Help is at hand for busy restaurant managers who might not have a lot of time to devote to regularly sending out Tweets, thanks to a new product which

PayPal option Domino’s has made ordering a pizza online even quicker and easier for its customers by linking up with PayPal. Following customer feedback, Domino’s say that it launched PayPal as its newest payment method for pizza so that all customers in the UK simply need to do, is log in to their PayPal account once they’ve placed their pizza order, enabling them to pay just by entering their email address and password (PayPal is free to use on all Domino’s orders).

“Online orders account for an increasingly large proportion of our sales and as

Pizza Hut partnership

part of this, we are continually looking for ways to improve the process and make it even more user-friendly,” says Simon Wallis, sales and marketing director for Domino’s.“Our customers and Facebook fans told us they wanted an easier way to pay – we listened to them and we introduced PayPal, which is fast, safe and secure.”

Domino’s link up with PayPal has been communicated to pizza lovers and PayPal users through a range of digital platforms including social media, email and online advertisements

enables users to pre-plan an automated Twitter campaign for a week, a month or even a year.

Developed by tourism marketing consultancy, Footprint, the Tweet Dispenser is aimed specifically at businesses that can plan some of their activities in advance, which makes it perfect for restaurateurs takeaway outlets who use seasonal promotions and special events to help drive footfall throughout the year.

"Although Twitter is all about social interaction, and you can't pre-plan that, the beauty of the Tweet Dispenser is that, once it's been set up, it will send out a constant stream of tweets and status updates about forthcoming promotions and events, without you having to do a thing, be at your desk, or even have your computer switched on!” explains Footprint's Jay Commins, who created the Tweet Dispenser. “This saves you hours and hours of time that you can spend doing other things and is a vital part of building a decent

restaurants in their local vicinity using GPS technology, has partnered with the pizza chain to offer users fast access to discounts to use for takeaways or in the restaurants.

The mobile phone application, launched by www.MyVoucherCodes.co.uk, which is available to download for free from the iPhone app store and Android Market, was the first moneysaving mobile phone app of its kind to launch on to the Android Operating System. One offer, which started in March and finished at the end of April, was for a two for one on main meals at Pizza Hut. The service uses GPS to give potential customers an overview of the local retailers near to them, and the discounts they are currently offering. Due to the nature of the app and the partnerships, deals are available for limited time periods and are constantly changing as new offers are added (visit www.MyVoucherCodes.co.uk for more details).

Twitter following.”

Other benefits of Footprint's Tweet Dispenser are that tweets can be timed so that they go out at the best time for your recipients, whether that’s 9.00am on a Monday morning, or 11pm on a Saturday night. Hyperlinks are automatically shortened so that they take up the minimum of space on your 140 character tweets, and the tweets can be displayed in Facebook, too, with the option of having almost unlimited explanatory copy for people who want to know more, as well as a link to your web site.

"This is also a great tool for keeping your web site fresh.

Search engines rank regularly updated web sites more highly, so this really does help in many different ways," adds Jay Commins.

Footprint charges a flat fee to set up the system (which includes linking to your existing Facebook and Twitter accounts), followed by a small fee for every 50 Tweets or updates you want to schedule (www.fim.org.uk).

August 2011

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Closing clause leads to re-brand Earlier this year, Roberto Cinti and his wife, Lesley, were left reeling over a clause within their lease that saw their Italian restaurant business in Lord Street, Southport closed down by their landlord after 16 years at the location.

Snow-bound According to the couple, they became behind on their rent payments for December last year due to the heavy snowfalls which brought Lord Street to a virtual stand still. And even though their proposals to repay the £3,014 arrears were sent in writing to both the landlord and his agent, the subsequent chain of events has remained a mystery to them, say the couple.

“We continued to pay our rent after we sent our ‘proposals to pay letter’ in midJanuary, even up to two days before we were locked out. However, some time after midnight on Friday, 11 February my wife and I locked up the premises for what turned out to be the final time, only to return the following morning to find the locks had been changed,” recalls Roberto.

“We received absolutely no warning from the landlord - whom I had known personally for 32 years - or his agents, about what was about to happen, and we still feel sick even thinking about it, no correspondence, no telephone call, no visit! Nothing! And on Valentine’s weekend too, when we were virtually fully booked for the weekend and the following week which was half term. We couldn’t even telephone our guests to explain 42

pizzapasta AND ITALIAN FOOD

as the diary was locked away along with everyone’s personal possessions and the vast amount of stock, most of it perishable, inside the premises.”

Locked out The closure of the Lord Street restaurant which the couple say they paid £260,000 for put six people out of work, and had the couple concerned that other businesses within the town may not be aware of a ‘21 day rule’ that it now transpires they may have fallen foul of.

“At a time of recession when most landlords are working with their tenants, we were shocked to the core about what happened to us. Everyone was put under extreme pressure due to the closure, it was shameful,” adds Roberto’s wife, Lesley.

“Thankfully very little was owed to local suppliers and trade creditors, but the loss of full and part-time jobs was outrageous and put many families under extreme pressure. We didn’t see this coming. We were reliable, exemplary tenants for 16 years and were ousted over a few weeks of missed rent payments! The £3,014 arrears could have been paid on our credit cards had we been aware of the landlord’s zero tolerance. We not only lost our business, but a huge capital investment,

some of it from our house sale which we will never get back.”

Re-brand Since the closure, however, the couple have been focusing their energies on their Ocean Plaza restaurant - Pizzeria Italia - and are now able to give their full attention to just the one site.

“Now we are starting to recover from the shock of what happened on Lord Street, we are beginning to make substantial changes to our restaurant on Ocean Plaza, and we are excited about our future there, including a rebrand. We have decided to rename it Roberto’s Restaurant & Bar so that our good name and reputation, along with all our years of sheer hard work and determination, will continue,” explains Roberto.

The restaurant is the only independent one on Ocean Plaza, report the couple, having evolved over the last seven years with the same menu and fresh food format that made its sister restaurant, Roberto’s, the success that it was.

“We are all very, very sad about what happened on Lord Street, and of course we are very fortunate to have this restaurant for the Roberto’s name to be able to continue,” says August 2011

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profile Roberto.“Having now been in one place for 23 years we can at least be very proud of what was achieved there, but now that we are focusing on Ocean Plaza it’s really very exciting and almost like starting a new business again.

“As the longest established restaurant on Ocean Plaza Leisure, we have built our restaurant on the same standards as we maintained at Roberto’s on Lord Street.

Although the restaurant is much bigger and modern, we aim for the same ambience and high standards of offering authentic Italian cuisine using quality, fresh produce at affordable value for money prices, with pizzas made fresh to order and the dough being made twice daily. Our meals are created with an emphasis on home cooked, healthy eating, with fresh seafoods and meats being locally sourced.”

The couple’s hard work, determination and fastidious attention to detail are the attributes that led to them receiving two awards at the end of 2010, with Roberto being commended as Northern Pizza Chef of the Year by Bel UK before subsequently competing in the national final in November 2010. Lesley has also won a Business Award with the Sefton Women’s Business Network.

“We have already welcomed many of our customers from Roberto’s in Lord Street, and hope many more will continue to come.

Everyone has been so supportive. Although

PAPA award contenders, Lesley and Robert Cinti whose original Roberto’s Restaurant is sorely missed by locals, having become synonymous with good Italian pizza and pasta dishes.

upset about not being able to visit Lord Street, they have been pleasantly surprised at the high standards we display here, and Ocean Plaza Leisure has the added benefit of free parking – you can park for as long as you want free of charge and when you eat with us we

can validate your parking ticket,” adds Lesley.

“We are focusing all our energies on rebranding Pizzeria Italia to ‘Roberto’s Restaurant and Bar’, and are beginning to recover from the shock of losing our Lord Street Restaurant.”

“

Forfeiture Sioban Calcott Legal executive, head of litigation, Banbury – Civil Litigation Department, Brethertons’s (www.brethertons.co.uk)

When parties enter into a lease this is a contract. Under the terms of a contract there will be obligations, (covenants) to be complied with. One of those covenants will be the payment of rent. Non payment of rent will have consequences, one of which can be the early determination of the contract, i.e. forfeiture.

Forfeiture is the right for a landlord to determine a lease upon a tenant's breach of covenants, or upon the happening of a specific event.

The right is not automatic, it will only be available if the lease so provides, or if the lease is conditional upon the performance of covenants.

A lease will contain specific terms enabling the landlord to re-enter and determine the

www.papa.org.uk

lease prior to its expiry, one of which being upon the failure by a tenant to pay the rents due and reserved under the terms of the lease where the rent remains unpaid for a period of 21 days after becoming due, and whether or not it has been formally demanded. Others will concern matters relating to potential insolvency, or breach of other obligations.

The landlord can forfeit either by issuing and serving possession proceedings, or by peaceably re-entering the property.

A tenant has the right to apply to the court for relief from forfeiture in both of the above scenarios. However, they would have to settle all arrears due and pay the landlord's costs in full. There are also time

limits within which to apply for relief, and so the tenant should not hang around.

Forfeiture for any breach other than for non-payment of rent will usually require the landlord to serve a valid notice upon the tenant pursuant to Section 146 of the Law of Property Act 1925. Failure by the tenant to comply with their obligations under a valid S.146 Notice and the Landlord can forfeit either by means of peaceable re-entry or court proceedings.

Following notice of a breach, if a landlord commits an act implying the lease is continuing, the right to forfeit is waived (the rules differ for past breaches, continuing breaches and 'once and for all' breaches).

In circumstances where the

commercial property incorporates lawfully occupied residential premises, the landlord is unable to peaceably re-enter as the tenant is protected under the Protection from Eviction Act 1977.

The essential point for a tenant to remember is that the terms of the lease are binding and enforceable. If the tenant breaches his covenants, then remedies open to the landlord include forfeiture. There is the possibility of relief from forfeiture but the tenant will need to act quickly. Therefore, if a tenant is in any doubt about their obligations under a lease, they should seek legal advice.

(Brethertons LLP can conduct reviews of commercial leases for a fee of £200.00 plus VAT).

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profile

Mama Coco di

Recently opened on Fleet Street, Coco di Mama (literally translated as “mother’s boy”) is the newest entrant into the quick service restaurant sector in London. The creation of food enthusiasts and lifelong friends, Daniel Land and Jeremy Sanders, Coco di Mama has set out to serve high quality Italian food and coffee with a focus on freshness and speed.

Classic, yet contemporary Daniel and Jeremy report that they both quit successful careers in the City to fulfill a lifelong dream of creating their own food business (prior to this, Daniel worked for Merrill Lynch in corporate broking and Jeremy in strategic consulting for Bain & Company). Both share a passion for Italian food, and have worked to combine the classic and contemporary, and say that they feel they have created an exciting and fun alternative to the everyday sandwich and salad.

At Coco di Mama all products are prepared daily in-store, whilst key ingredients are sourced from small, independent producers in Italy and the UK. Freshly prepared salads, artisan baguettes, stone-baked pastries and breakfast items are available to “grab and go”, whilst take-out pasta is made to order in less than 60 seconds, customers choosing from a selection of pasta and homemade sauces.

The pasta is al bronzo – meaning that it has been slowly drawn through a bronze die, creating the ridged surface texture that the sauces cling to. The sauces have been painstakingly compiled, and only feature the very best ingredients and change regularly, say the outlet.

Sauces include classics such as garden pesto, slow-cooked bolognese and portobello mushroom, alongside less familiar choices such as a decadent blue cheese carbonara, a hearty sausage and sage and what’s described as a “playful Bloody Mary” (complete with with a splash of vodka, of course!). There are also daily-changing ‘naked’ dishes, where the flavour of the pasta speaks for itself, and these are complemented by fresh herbs, spices, extra virgin olive oil and a choice of seafood, meat or vegetables.

Lasagnas are painstakingly layered by hand every morning at the store and then individually baked at lunchtime. Flavours 44

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range from the classic beef and tomato, to the more original courgette and gruyere, or mushroom and pesto.

Baguettes are stone-baked daily and filled with tempting ingredients such as Taleggio cheese, salami Napoli, mozzarella and chargrilled vegetables. Salads fulfill more than just a supporting role with choices that include Italian charcuterie, crumbled goat’s cheese and butternut squash, and the everpopular chicken pesto. Soups are either rich and hearty or simple and flavoursome, with choices including farmhouse chicken and Tuscan vegetable or Portobello wild mushroom.

Café culture Coffee is an integral part of the Coco di Mama offering. Avoiding the larger and more established brands, Daniel and Jeremy say that they are working with an award-winning independent roaster - Climpson & Sons - to create a unique and distinctive blend that is already gathering quite a reputation from customers and critics alike.

The selection of dessert pots and cakes on offer includes a Sicilian lemon cheese cake with zesty lemon curd and a crumbly base of ginger nuts, hazelnuts and flaked almonds, as well as an apricot zabaglione pot with a fruity apricot compote topped with a light zabaglione cream and a cherry brandy trifle, or a more intense Valhrona chocolate pot for chocoholics.

“Coco di Mama is all about quality Italian food, but with a fun and metropolitan twist and we hope that this comes through in the brand and design of the store,” says Daniel Land.

“We have worked with Afroditi Krassa, whose previous work includes Itsu and Dishoom, so that the 800 sq ft. space plays with stereotypical trattoria décor elements,” adds Jeremy Sanders.

“We feel that the use of the iconic red and

Daniel Land and Jeremy Sanders.

From healthy take out pasta to portable, tempting desserts, Coco di Mama has City lunchtimes covered.

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profile

white gingham pattern throughout the brand is eye-catching and instantly recognisable, but at the same time subtle, fun and subversive. The core colour scheme is black, white and grey with eye-catching flashes of red, and the use of neon lighting and hand-laid mosaic flooring has certainly made an impact on Fleet Street.”

Daniel and Jeremy know that people in

this particular area have a huge amount of choice when it comes to their food and drink, and this means that they are entirely focused on giving their customers the very best experience possible. However, as they are both obsessed with quality, value and, of course, customer service, they feel confident that if all these aspects are maintained to their own high standards, Coco di Mama will

be sitting proudly amongst the many food offerings on one of London’s most famous and busy streets for some time to come.

And the name? “We took it to mean ‘mummy's boy’ in English, which is not too far from the truth!” say Daniel and Jeremy. “We know it's not spelt correctly, but we really like the sound and look of the words - they're fun and distinctive.”

SUBSCRIPTION ORDER FORM Please provide the following information:

✁

Name of applicant:..........................................................................

Business/Company Name:..............................................................

Type of business (please tick as appropriate) Pizza Restaurant Caterer Supplier Pasta Restaurant Manufacturer Italian Restaurant Retail Buyer Other (please state)

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

Would you like to receive information on full membership of the Pizza, Pasta & Italian Food Association? YES/NO

Position:............................................................................................

Pizza Delivery/ Take-away Agency/PR

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

I enclose a cheque for £55 (£95 outside the UK). Cheques should be payable to PAPA and returned to: Pizza Pasta and Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB or contact Tony Lorimer on 01291 636333 or email on tony@papa.org.uk Alternatively, if you wish to pay by credit card, please enter your details below.

Tel No: ..............................................................................................

Card No: ________________________ Valid From _______ /_______

Fax No: .............................................................................................

Expiry date: ______ /_____ Last 3 digits of Security No. on Reverse _____

.......................................................................................................... ..........................................................................................................

Name on Card:__________________ Post Code_________________

email ................................................................................................

House No. _______________ (for security purposes only)

Subscribe on line at www.papa.org.uk

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show preview

lunch! 2011 Once again, Old Billingsgate’s spectacular exhibition space is set to be transformed into a diverse showcase of the very best products, innovations and technologies the quality lunchtime food-to-go market has to offer with the 2011 edition of lunch! The highly popular show will be opening its doors on the 29 and 30 September 2011 with over 3,500 quality buyers and senior decision-makers from the out of home food and drink industry expected to attend, what the event’s organiser, Diversified Business Communications UK, believe will be its biggest show yet.

Exhibitor space increased lunch! has grown from strength to strength since its inception in 2007. Last year’s highlights included a Best UK Trade Show Award at the exhibition industry’s equivalent of the Oscars – the Association of Event Organisers’ Excellence Awards (an accolade for which lunch! has been nominated again this year), whilst the 2010 show itself saw significant increases in overall attendance, with a 24% rise to 3115. For 2011, Diversified UK are preparing to break yet more records, with a 50% increase in total exhibition space combined with unparalleled exhibitor demand fuelling the prospect of a sell-out show well in advance of September.

“With the show selling twice as fast as last year we actually sold out of all exhibition space on the ground floor in May. We’ve just released 12 extra stands downstairs and there are now only a handful of stands remaining upstairs on Old Billingsgate’s mezzanine level.

It’s a testament to the continuing success and growing appeal of the show that I’m still getting so many calls – from some brilliant companies – still looking to exhibit. Let’s hope I can make room for them!” comments a delighted Chris Brazier, lunch!’s 46

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new event manager.

As the UK’s premier trade event serving the quality lunchtime grab and go sector, lunch! has garnered a reputation for helping businesses to do business – bringing together professional trade buyers – from all the major supermarkets, high street chains and contract caterers, as well as owners and managers of independent sandwich bars, cafés, juice bars and coffee houses – with the service providers and product suppliers who can best meet their needs. From super-fresh ingredients, aromatic coffee, tasty cakes, snacks and confectionary, to delicious breads, juices, and smoothies, plus specialist equipment, packaging, signage, and much more – lunch! is dedicated to presenting an all-inclusive range of innovative products.

First time exhibitors The growing importance of the event is reflected by the wealth and sheer range of first time exhibitors at the show. To date, over 70 of the total 180 projected exhibitors will be making their debut at lunch!

2011, report the show’s organisers.

Amongst them are Belvoir Farms with its range of fruit

cordials and presses, Leedsbased family-owned bakery Exquisite Handmade Cakes, The Coffee Machine Company (the UK’s sole supplier of Rancilio espresso machines), the healthy snack range Nature’s Table, Norweigan deli product supplier danora and doughnut machine manufacturers, Donut Square, as well as Ballymaloe Country Relish from Ireland. Award-winning Pukka Herbs, King Edward Catering Equipment, Pidy (with its ready to fill gourmet pastry products from Belgium), kff (a south east independent foodservice supplier) healthy Apple Crisps producer Perry Court Farm and smoothie purveyor, Frut, also plan to be there, as well as Taste Trends, a supplier of fat-free frozen yogurt, real-fruit smoothies, healthy shakes, iced coffee and sorbet under the Coolicious brand.

There’ll also be plenty of opportunity for visitors to talk

with some of this industry’s best known suppliers, many of whom will be returning to the show for their second or third successive year, including catering disposables supplier Kavis, chilled distribution company Simple Simon Foods, gourmet snacks supplier New York Delhi, Discovery Foods, The Handmade Cake Company, Tudor Coffee, family-run Orexis Fresh Foods (which specialises in ethnic dips, luxury salads and sandwich fillings), Kimbo Coffee, Cornish pasty producer Crantock Bakery and Delice de France, with its range part-baked frozen bread, confectionery, pastries, desserts and savouries products.

Upper level Whilst this is lunch!’s fourth year at Old Billingsgate, it’s the first time the show’s had an upper feature level. In addition to more stands, this is where visitors will now find the café, Demo Theatre and the Innovation Zone exhibitors.

Given that sourcing new products and finding new suppliers are always cited by visitors as pivotal incentives for attending the show, lunch!’s 24stand Innovation Zone is designed to promote new products from smaller suppliers and new start ups. A popular August 2011

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show preview

British Smoothies Championships It’s not just the exhibitors at lunch! that promises to draw in the crowds however. The British Smoothie Championships, sponsored by Magrini, is set to take place in the show’s Demo Theatre on the first day of the show.

One of lunch!’s most exciting – and entertaining – show features, the championships sees smoothie baristas from all across the UK battling it out live for the crown of the nation’s best. Last year’s winner - Vimal DePala from Shaketastic - wowed the audience with his delicious Eastern Envy, combining lychee, melon, and freshly squeezed pear juice, spiced with ginger, coriander and lemon grass. Whilst a wealth of industry kudos is awaiting the 2011 winner, the byword here is fun (entry forms can be found online at www.lunchshow.co.uk).

Competition also remains at the fore of this year’s lunch! with the Innovation Challenge which celebrates truly innovative ideas in the food-to-go market. Benefiting from a slight change of format, whilst participating exhibitors will still vie to have their innovative ideas awarded Gold or Commended, short-listed entrants will now have to pitch their products and ideas live to a panel of industry judges and an audience made up of visiting buyers. Visitors unable to make the live session on the Friday of the show are sure to miss a truly unique treat. However, all new products entered into the awards will be on display throughout the show in the Innovation Challenge Showcase. visitor draw when it launched last year, this year’s Innovation Zone exhibitors will include the Consett Popcorn Company, the Kooky Cake Company, Mobile Marketing, bespoke event catering company Model Catering, Big Yum (creator of chocolate covered pretzels Chocolate Swerves), Hada Del 48

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Café (importers of Nicaraguan cloud-forest shade-grown ethical coffee), Suffolk apple juice producers Maynard House Orchards and Vegusto with its 100% plant-based alternatives to meat and cheese, Just… Crisps, whose range of hand-cooked crisps are made from potatoes and rapeseed oil produced on its

own family-run Staffordshire farm, will also be there, plus the Cornish Crisp Company and Goody Good Stuff, a confectionary firm which specialises in making dairy, gelatin and fat free gummy sweets.

BSA Training Academy returns Also making a welcome return is the popular BSA Training Academy. The Training Academy coupled with lunch!’s own comprehensive, and highly relevant, ‘Working lunch!’ seminar programme (developed in close consultation with the British Sandwich Association) offers attendees a wealth of insight and expertise in to how to thrive in the food-to-go market. lunch! will also be supporting this year’s Beverage Standards Awards which are currently in the process of being judged, and recognise and reward excellence of drinks quality and standards in the café market. The awards ceremony presentation is now due to take place on the evening of 29 September, after the close of the first day of the show (further details can be found on the Beverage Standards Association web site, www.beveragestandardsassocati on.co.uk).

Charity partner lunch! have also released details of a new addition to their list of official charity partners – FareShare. A national UK charity supporting communities to relieve food poverty, FareShare helps provide quality food – surplus ‘fit for purpose’ produce from the food and drink industry – to organisations working with disadvantaged people in the community. Which is exactly what it will be doing in partnership with lunch! this year.

Given the waste that can often occur at an exhibition of this type, it’s heartening to know that any unwanted food left over by the exhibitors at the end of the show will now to the people who need it most. On the partnership Chris Brazier commented: “FareShare do such a great job educating the food and drink industry about waste and ensuring that unwanted food is distributed to the people that need it most in our communities. lunch! is pleased to be working with FareShare at this year’s event.”

For further information, and entry forms for the British Smoothie Championships, or to register for your FREE trade ticket to lunch!, visit www.lunchshow.co.uk.

August 2011

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PIZZA

profile

but not as you know it!

Upon returning from their road trip, Tom Freeman and Rich Thomson decided that working in an office should be avoided, but that eating great pizza should be encouraged.

Otto Pizza is born Otto Pizza opened its doors earlier this year, its claim to fame and point of differentiation being that it offers the UK’s first cornmeal crust pizza to eat-in or take away.

Otto is the first venture from 25 year olds Tom Freeman and Rich Thomson who, after quitting their office jobs in the summer of 2008, embarked on a road trip around the USA. On the recommendation of a friend in Portland, Oregon, they visited what had been described to them as “this amazing local pizza place”,and so their love for cornmeal crust pizza was born.

Taking informal west coast dining as their inspiration, Tom and Rich then set about bringing their beloved cornmeal crust pizza to London.

Otto offers deep-fill cornmeal crust pizza with the unique cornmeal base allowing for much more creativity in the chef’s kitchen as well as when it comes to the pizza’s gourmet toppings, say the duo, whose outlet offers a combination of fine meats, unusual vegetables and fruit that are all freshly prepared in-house.

The menu The menu offers six regular pizzas, along with a selection of seasonal blackboard ‘specials’ to ensure only the freshest and most flavoursome ingredients are used, with the pizza’s fine Italian mozzarella unusually grated in-house. Pizza favourites include Balsamic Roasted Red Onion and Sweetcorn, house Pesto and Ricotta and house-made Fennel Sausage with Marinated Green Peppers.

Cornmeal crust pizza is more substantial than traditional pizza, thanks to its high-fibre cornmeal crust and generous filling, so Otto sells pizza by the slice (£3.50). Diners are encouraged to mix-and-match different slices to experience the originality and depth of flavour of Otto’s menu.

www.papa.org.uk

Whole 12” pizzas are also available – either with a single topping or half-and-half – and these comfortably serve two to three people.

For the indecisive, the whole Taster Pizza offers the chef’s choice of six different slices, both regular and blackboard specials.

Vegetarians are well catered for, with most pizzas on the menu being meat-free (vegans should check out the famed Cashew Cheese pizza, with a house made spicy cashew recipe).

Fresh green salads make the perfect complement to a slice of pizza or two and are available in side and regular size (from £4£6.50), such as the crunchy Broccoli, Black Bean and Mushroom and the distinctive Walnut and Blue Cheese with a shallot balsamic vinaigrette.

Delicious dessert is provided by the way of locally sourced gelato from Gelato Mio with customers able to choose from Black Cherry, Chocolate or Lemon Sorbet as the ideal sweet treat to follow the rich pizza and smooth salad.

Otto’s wine list has also been compiled with considerable care and attention in conjunction with Armit Wine, to offer a select list of wines from around the globe available by the glass, carafe or bottle. Spitting Spider Chardonnay, 2009 offers an unusual unoaked taste, ideal for accompanying some of the lighter pizzas like Pesto and Ricotta, suggest Tom and Rich, whilst the full-bodied Rioja Montelciego VS 2007 blends perfectly with the smokiness of Otto’s sweetcorn pizza.

Good location Located just off bohemian Westbourne Grove, and just five minutes’ walk from bustling Notting Hill Gate, Otto Pizza is tempting visitors in for dinner. The space was formerly a café, but has had a complete refurbishment inside and out, with an open kitchen allowing for the sights and smells of carefully crafted preparation and fine ingredients.

By night, Otto sparkles by candlelight, with its restored racing green and brass exterior cutting a fine figure amongst Chepstow Road’s period housing. Lights have been made from pizza plates, and the wooden furniture is made from reclaimed floorboards and artwork by the owner’s family, give Otto a personal, welcoming and lovingly created atmosphere. Diners are encouraged to relax, linger and enjoy the music – turning tables is an entirely foreign concept to Otto and you will never be hastily encouraged to move on.

Otto seats 32, although more can be accommodated for private functions and is open seven days a week, from 5pm to 11pm Monday to Friday and 12 – 11pm Saturday and 12- 10pm Sunday.

Cornmeal pizzas Cornmeal is a flour made from ground dried corn and is a staple food in many countries around the world (it also known as polenta or grits). Otto Pizza say that they use a cornmeal and flour mix in their pizza crust to give it a distinctive flavour and texture as the cornmeal makes the crusts stronger and more robust than a normal pizza, and it is this which allows them to be more creative (and generous) with the toppings.

The cornmeal gives the crust what Otto Pizza decribe as a “wholesome flavour”,and because it’s less refined it won’t leave you feeling bloated as it doesn’t have the “doughy” taste of other pizzas.

Using cornmeal means that the pizza crusts are higher in fibre than normal, which in turn makes them more filling, report Otto Pizza who say that as they also put far more toppings on their pizzas, this also gives them a much better flavour with their 12” pizzas really able to serve two to three people.

Their standard pizza crust contains a mix of cornmeal and organic wheat flour, so contains both wheat and gluten. However, because of the lower wheat content (compared to normal pizzas) many of their customers who have a mild wheat intolerance are still happy to eat these pizzas. In addition, they also have a “made-without-gluten” pizza crust that is made without wheat or gluten in the recipe (they cannot sell this as 100% “wheat free” as it is made in their normal kitchen in which they use wheat and gluten in other recipes).

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show preview

Provenance, artisan, regional, foraged and slow food are just some of the words that have been catapulted from the niche world of high end ‘foodies’ to become part of everyday culinary language, thanks to our increasing passion for speciality and fine food. Where once small, fine food producers were seen as quaint, now they are viewed as inspirational gastronomic trailblazers, who bring energy, enthusiasm and innovation to the food industry.

Fine food showcase Nowhere is this brought more to life than at Speciality & Fine Food Fair (4 to 6 September 2011, Olympia, London), the leading industry showcase for quality food and drink. Such is the buoyancy of the speciality market, that the fair has now expanded its event footprint to become the largest in its 12-year history, say the show’s organisers. The extended floor space means Olympia will be home to around 600 exhibitors during the fair – 42% of which are exhibiting there for the first time.

The size of the fair combined with the high proportion of new exhibitors make Speciality & Fine Food Fair 2011 a unique opportunity to find suppliers and source new products on a scale not possible anywhere else in the UK. While British producers will form the backbone of the fair, an international contingent will also be exhibiting, enabling visitors to source regional specialities from around the world. Exhibitors from France, Spain and Italy, along with newcomers from Algeria, Croatia and Portugal will all have a presence at the fair.

Helping hand for small businesses Speciality, regional and artisan food companies are, by their very nature, often very small, and while in some instances their size can work in their favour, it can also mean they don’t have the resources, or the expertise inhouse, needed to take them to the next level.

Similarly, those looking to source speciality and fine food to help give their business that all-important point of difference, don’t necessarily have the opportunity to find new products and producers.

This is where Speciality & Fine Food Fair can provide a melting pot for new products, 50

pizzapasta AND ITALIAN FOOD

established producers and buyers. This emphasis on helping small businesses thrive in the current economic climate runs through the packed Fair programme.

The eagerly anticipated Small Business Forum will be returning, with content tailored to businesses’ real needs. Practical tips on everything from marketing and merchandising to point of sale will be delivered through a series of seminars.

Running along the forum will be the Business Mentoring Centre, which will provide visitors with the opportunity to seek one-on-one advice from industry experts that have ‘been there, done that’. Private 30-minute sessions will be run to unlock companies’ potential by helping resolve issues that have been holding them back.

The fair will also play host to some of the industry’s most experienced and wellrespected chefs and personalities, when they take part in the live cookery demonstrations that form the content for the Fine Food Forum.

The demonstrations will have an onus on practical advice and tips, as well as helping visitors get up-to-speed on the latest industry trends.

The Great Taste Awards will make a welcome return, with the winning products being showcased at the fair. Organised by the Guild of Fine Food, these prestigious awards acknowledge the very best food and drink, with the award labels that adorn winning produce now regarded as a stamp of quality.

Fair visitors will get the chance to see, try and order the Great Taste Award winners’ products.

FreshRM, the event organiser, also provides support packages to very small businesses still in their infancy to help them get a foot on the exhibiting ladder. In many cases, these

exhibitors will be showcasing their products for the very first time, providing visitors with an opportunity to forge partnerships with new and exciting companies. An area of the fair will be dedicated to these producers to help visitors identify them.

Also new to the fair will be the Retail Tool Kits that have been produced by the Guild of Fine Food and the South East Food Group.

These will be made available to selected visitors to give them the opportunity to take tangible help and advice away from the Fair.

Cream of the crop Despite the packed Fair programme, it is the opportunity to source new and exciting products that remains the main draw for visitors and this year’s exhibitor list will not disappoint.

Gino Gelato Ltd (stand 942) will be showcasing its gelato and sorbets on a daily basis, and uses only the freshest 100% natural and organic ingredients. All the company’s recipes are created for the foodservice sector and are produced by Italian Gelato Champion, Palmiro Bruschi. The Fair will see Gino launch a selection of new and innovative flavours, including Lemon & Crème Fraiche Gelato, Dark Chocolate & Chianti Sorbet, Strawberry & Prosecco Sorbet and Caramelised Figs & Honey Gelato.

Terra Natura (stand 1119) will be showcasing its new Astraea products, which includes Black Olives, Early Harvested Virgin Olive Oil, Single Estate Extra Virgin Olive Oil and Extra Virgin Olive Oil. Along with the current Astraea line of Wrinkled Olives and August 2011

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show preview Green Olives, all the products are produced on the southern part of Samothrace, in the ancient olive growing region of the island and all are free from artificial ingredients.

Vallebona (stand 601), one of the leading importers of premium quality Sardinian and Italian artisan produce, will be introducing a whole host of new products. It is extending its meat range with the launch of Finocchiona Salme Piccante, a particularly lean ham with whole fennel seeds, and Lamb Prosciutto, a leg of lamb rolled in crushed seeds, aniseed and pepper and then cured for four to five months.

The company is also introducing its Sea Urchin Roe, a Stone Baked Pizza Base and Wild Thistles, a Sardinian speciality that’s marinated in olive oil, vinegar and local herbs.

Italian based company Tartuflanghe (stand 847) will be at the Fair showcasing its unique range of truffle products. New to its line is Sweet Truffle, a selection of beautifully made truffles that consist of locally sourced Italian ingredients. Sweet Truffle includes five flavours - White Chocolate with Hazelnuts, Black Chocolate with Hazelnuts, Cappuccino, Amaretto and Peppermint.

Seggiano (stand 980) will be delighting crowds with its new range of pasta sauces. The company, famed for bringing real food from Italy, is launching three new flavours - Olive

Tomato, Chilli Tomato and Artichoke & Ricotta.

Seggiano will also be introducing a new Sweet Sicilian Cherry Tomato Salsa, which comes in a unique beer bottle with metal cap. Made exclusively from Ciliegino cherry tomatoes grown in the province of Ragusa in Sicily, the salsa is an ideal starting base for any sugo or is great as a Bloody Mary.

“We are not complacent about the Fair’s success and continual growth, which is why this year we have ensured a strong mix of new features and attractions and the ‘old favourites,” says Toby Wand, the event’s director.

“Our support packages for small businesses and our increased show footprint has attracted new producers which will ensure that this year’s Speciality & Fine Food Fair is a must attend Fair for anyone looking to source new and exciting products to add that all important point of difference to their business.”

The doors will open at Olympia from Sunday 4 September to Tuesday 6 September.

Register for your free visitor badge and learn more about the Fair at www.specialityandfinefoodfairs.co.uk. To keep up to date on Fair content and to join in debates on the industry follow www.twitter.com/Speciality_Food.

new products

Purple Grape and Lavender Sorbet Victor’s topping displays keep food in tip-top condition Victor Manufacturing has introduced its extensive heated Deli Topper range which have all the aesthetic appeal and functionality needed to hold and display food in optimum condition and are designed for the lively food to go and coffee shop sectors.

Providing an eye-catching food display in the attractive glass and steel cabinets, the Deli Toppers constantly maintain hot food temperatures via a heated base, supplemented from above via quartz halogen heat lamps,

www.papa.org.uk

which can be easily changed by the operator. There is a simple on/off control to both the top and base heat.

Available in two versions - on the enclosed front, assisted service models there is a fullheight toughened curved glass screen, which is hinged to the front for easy cleaning - the open front, self service models boast a smaller toughened curved glass sneeze. Both versions feature removable glass side cheeks (call 01274 722125, or visit www.victoronline.co.uk).

The following recipe was devised by Eddie Shepherd using Routin Lavender Syrup.

This simple sorbet is fantastic for sharing in the sunshine with a glass of chilled rosé wine.

It’s sweet and refreshing with a floral finish and is perfect served up with fresh summer berries.

Ingredients 250ml purple grape juice 50g icing sugar Juice of one lemon 100ml rosé wine 100ml Routin 1883 Lavender Syrup Simply combine all the ingredients and blend them

until well mixed. Then either freeze the mix in an ice-cream maker to the manufacturer’s instructions, or pour into a plastic tub and place it in the freezer, returning to stir it every hour or so until it is completely frozen (call 0845 226 3024 or visit www.creamsupplies.co.uk).

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pizza my world

A Pizza My World Rick Shonfeld is commercial director at workwear manufacturer and laundry provider Tibard.

After a career in the design industry, which took him to New York for four years, Rick returned to join the sales team at Tibard in 2002. He took up his current position as director in 2005. As well as overseeing Tibard’s commercial activities he is also directly involved with its clients in the Italian restaurant sector, including Zizzi and Strada, and has played a key role in the design and production of Pizza Express’s new front of house uniforms which are due for roll out in September. Rick is also a director of Tibard’s sister company, Oliver Harvey, which manufactures premium quality chefs wear for discerning chefs.

8.20am 8.20am Arrive at head office and receive my first caffeine fix of the day. As I represent three businesses - Tibard, Tibard Laundry Services and Oliver Harvey - I log on to all my accounts and react to any overnight e-mails.

Due to the varying sizes of the businesses, most of my time is taken up at Tibard due to the volume of customers and the nature of the business and this is where I’m based. Our trade is very buoyant at the moment and we have seen increases in orders for both direct sale uniforms and rising orders for laundry contracts on chefs wear and table linen. Most of this is organic but we always like to bring on board new customers!

9.30am 9.30am We hold a production meeting every Monday to ensure that all departments are clear on the week’s requirements, such as new openings, what products are being manufactured in the factory and forecasting for overseas production. We produce around 10,000 garments a week out of our south Manchester factory, the mainstay of items being chefs’ wear, aprons for both front and back of house and bespoke runs.

10.30am 10.30am As we are rolling out front of house uniforms for both Pizza Express and ASK over the next two months, we review the timeframe of shipments, speak weekly to the factories involved and ensure we are on track for mass roll-out. It’s always very exciting to be involved with new uniform concepts, especially on this scale and we need to ensure that the transition is a smooth as possible. Production samples are reviewed to guarantee that colours and critical measurements are exact and follow the guidelines of approved samples.

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pizzapasta AND ITALIAN FOOD

11.00am 11.00am Drive over to Chester to meet with a potential new restaurant group. The main element of this is presenting uniforms and prices, but it also involves outlining the company in general and highlighting the fact that as a manufacturer, rather than just a supplier, we are able to react quickly to any changes in a customer’s requirements at short notice. We do have a sales team but as we are a family business, where roles and remits are not as defined as they would be in a PLC, I love to meet customers and remove myself from my PC. En-route I stop at motorway services to grab a sandwich and prepare for my meeting.

2.30pm 2.30pm After my meeting it’s a quick trip over to the laundry to review production levels and to see our new washing machine, which is the

size of an oil tanker! This will improve our throughput by 22% and reduce water and gas levels which we are very conscious of. We funded the purchase of the batch washer through the Carbon Trust.

3.30pm 3.30pm I arrive back at head office and address all the calls and e-mails that have come in throughout the day. My main focus at the moment is to re-design our on-line shop and produce a new format for our brochure. We are reviewing our current range of products based on order sales history and looking at introducing a raft of new products into stock.

6.00pm 6.00pm Sign-off and drive home.

August 2011

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

The following businesses are members of The Pizza Pasta & Italian Food Association (PAPA) and subject to its rules and guidelines. While the Association cannot guarantee the products and services supplied by those listed, it does believe that those listed are reputable and is confident in recommending them.

The Pizza Pasta & Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB Telephone: 01291 636335 or email kevin@jandmgroup.co.uk REGISTERED SUPPLIERS 999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 / Fax: 01708 555022 sales@999pizzatoppings.com Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 / Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk Bakkavor Pizza Forward Drive, Christchurch Avenue, Harrow, Middlesex, HA3 8NT Contact: Soum Ghosal Tel: 0208 4242666 / Fax: 0208 4200606 soum.ghosal@bakkavor.co.uk www.bakkavor.co.uk BD Foods Ltd 68 Castleham Road, Castleham Industrial Estate, St. Leonards-on-Sea, East Sussex TN38 9NU Contact: John Davis Tel: 01424 853000 john@bdfoods.co.uk www.bdfoods.co.uk

Casa Julia PLC 11 Springwood Drive, Braintree, Essex CM7 2YN Contact: Vincenzo Santomauro Tel: 01376 320269 / Fax: 01376 349436 info@casajulia.co.uk Cater-Bake UK South Boundary Road, Knowsley Industrial Park, Merseyside, Liverpool, L33 7RR Contact: Mark Hutchings Tel: 0151 548 5818 / Fax: 0151 548 5835 www.cater-bake.co.uk sales@cater-bake.co.uk C K Food Processing Limited 70 Northumberland Avenue Hull, East Yorkshire, HU2 0JB Contact: Omar Bhamji Tel: 0845 053 5648 / Fax: 0845 053 5649 Info@ck-foods.com www.ck-foods.com Continental Quattro Stagioni 8 - 33 Royal Elizabeth Yard, Kirkliston, West Lothian EH29 9EN Contact: Mr Paolo Veneroni Tel: 0131 3191919 Fax: 0131 3315566 p.veneroni@continental-wine.co.uk www.continental-food.co.uk Cooktek c/o MCS Technical Products Ltd MCS Technical Products, Building 2, Westmead Industrial Estate, Westmead Drive, Swindon, Wiltshire SN5 7YT Contact: Steve Snow Tel: 01793 538308 / Fax: 01793 522324 sales@mcstechproducts.co.uk www.mcstechproducts.co.uk

Bel UK Ltd Suite 1, 2nd Floor, 160 London Road, Sevenoaks, Kent TN13 1BT Contact: Camilla Deane Tel: 0333 900 2020 Fax: 01732 467596 cdeane@groupe-bel.com www.bel-uk.co.uk www.bel-foodservice.co.uk

Dairygold Food Ingredients UK Lancaster Fields, Crewe Gate Farm Industrial Estate, Crewe, CW1 6FU Contact: Anthony Kourellias Tel: 0870 766 9563 Fax: 01270 530 726 sales@dairygoldingredients.co.uk

Benier UK 56 Alston Drive, Bradwell, Abbey, Milton Keynes MK13 9HB Contact: David Marsh Tel: 01908 312333 / Fax: 01908 311481 www.benier.co.uk sales@benier.co.uk

DeCecco UK Ltd 1 Kimbell Mews, Humfrey Lane Boughton, Northampton, NN2 8XB Contact: Stephen Barlow Tel: 01604 820022 / Fax: 01604 820033 sales@dececco.org.uk www.dececco.com

www.papa.org.uk

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

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

Equipline Ltd Ashley House, Ashley Road, Uxbridge Middlesex UB8 2GA Contact: Dena Elderfield Tel: 01895 272 236 / Fax: 01895 256 360 dena@equipline.co.uk www.equipline.co.uk

Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Paul Bates Tel: 01749 838100 / Fax: 01749 831247 paulbates@eurilait co.uk www.eurilait.co.uk F J Need (Foods) Ltd. Spinneyfields Farm, Worleston, Nantwich, Cheshire CW5 6DN Contact: Charlotte Need Tel: 01270 611112 / Fax: 01270 611113 charlotte@needfoods.co.uk www.needfoods.co.uk Giovanni Rana (UK) Ltd 6 Valentine Place, London SE1 8QH Contact: Stephen Hull Tel: 0207 921 9550 shull@giovannirana.co.uk Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: David Cruddos Tel: 01606 810900 / Fax: 01606 48680 Heineken UK Ltd 2-4 Broadway Park, Gyle, Edinburgh EH12 9JZ Contact: James Woodman Tel: 07884 113534 james.woodman@heineken.co.uk Hugall Services Limited Unit 16 Bessemer Park 250 Milkwood Road, Herne Hill, London, SE24 0HG Contact: Mr Robin Usher Tel: 0207 738 6104 / Fax: 0207 738 3994 robin@hugallservices.co.uk

Integer 167 Heywood Road, Prestwich, Manchester, M25 1LB Contact: Geoff Whittle Tel: 0161 7987307 / Fax: 0161 7733151 geoff@integeruk.com www.integeruk.com

Jestic Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 0845 5048050 Fax: 0845 5048051 Email: info@jestic.net www.jestic.co.uk Kingdom Cheese Co. Glenfield Industrial Estate, Cowdenbeath, Fife KY4 9HT Contact: Phil Morgan Tel: 01383 610114 / Fax: 01383 610526 phil@kingdomcheese.com www.kingdomcheese.com Kiren Foods Unit 3 Small Bridge Industrial Park Riverside Drive, Rochdale Lancashire OL16 2SH Contact: Mr Nazir Mackmood Tel:01706 526732 / Fax: 01706 869749 nazir@kirenfoods.com La Pizza Company Ltd Units 25-26, Holmbush Industrial Estate, Holmbush Way, Midhurst, West Sussex GU29 9HX Contact: Chris Dickinson Tel: 01730 811490 / Fax: 01730 811491 chris.dickinson@lapizzacompany.com Contact: Richard Jansen Richard.jansen@lapizzacompany.com www.lapizzacompany.com Leathams Ltd 2 Rollins Street, London SE15 1EW Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com M&Q Plastic Products Inc 7 Gartree Court, Melton Mowbray, Leicestershire LE13 ORF Contact: Edwin Shufflebotham Tel: 01664 568064 edwin@pansaver.com

Martin Mathew & Co 50a St Andrews Street, Hertford SG14 1JA Contact: Mr M.J. Donnelly Tel: 01992 641641 / Fax: 01992 210177/8 matthewdonnelly@martinmathew.co.uk www.martinmathew.co.uk

Meadow Cheese Co. Limited Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Robert Kennedy Tel: 01531 631300 / Fax: 01531 631300 robert.kennedy@meadowcheese.co.uk www.meadowcheese.co.uk Montana Bakery Limited Blackthorne Road, Poyle Industrial Estate, Colnbrook, Berkshire SL3 0AP Contact: Jonathan Mellows Tel: 01753 760 800 / Fax: 01753 760 801 jonathan@montana.bakeries.co.uk

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classifieds Pasta King (UK) Ltd Plantation House, Milber Trading Estate, Newton Abbot, Devon TQ12 4SG Contact: Lesley Treeby Tel: 0800 458 7898 / Fax: 01626 334481 www.pastaking.co.uk lt@pastaking.co.uk

ServEquip Ltd 214 Purley Way, Croydon, Surrey CR0 4XG Contact: Diane Bowker Tel: 0208 6868855 / Fax: 0208 6817509 info@servequip.co.uk www.servequip.co.uk

Pasta Reale Ltd Pasta Reale House, Fleming Way, Crawley, West Sussex RH10 9JW Contact: Chris Redman Tel: 01293 649700 / Fax: 01293 649741 pasta@pastareale.com www.pastareale.com

Southern Salads Ltd. Cannon Bridge, Cannon Lane, Tonbrige TN9 1PP Contact: Andrew Boakes Tel: 01732 362444 Fax: 01732 361919 andrew@southernsalads.co.uk

PD Catering International Unit 2, Nile Street, Bolton BL3 6BW Tel: 01204 382800 Contact: Hamid Naraghi info@pizzadirect.com Pizza Plus Foodservice Elliott Street, Preston PR1 7XN Tel: 01772 897 696 / Fax: 01772 252 808 Contact: Chris Smith chris@pizzaplusfs.co.uk Contact: Chris Smith cathy@pizzaplusfs.co.uk Saputo Cheese (UK) Ltd The Creamery, Aberarad Newcastle Emlyn, Carmarthenshire, SA38 9QD Tel: 01239 710424 / Fax: 01239 711843 www.saputo.com

Stateside Foods Ltd 31 – 34 Great Bank Road, Wingate Industrial Park, Westhoughton Bolton BL5 3XU Contact: Ian Kent Tel: 01942 841200 / Fax: 01942 841201 sales@stateside-foods.co.uk www.stateside-foods.co.uk The Fresh Pasta Company Shepherds Building, Rockley Road, London W14 0DA Contact: Sole Nasi Tel: 0845 603 7746 pasta@thefreshpastacompany.com www.thefreshpastacompany.com

The Pizza Factory Gateside Road, Queens Drive Industrial Estate, Nottingham NG2 1LT Contact: Louise Waterfield Tel: 0115 983333 Fax: 0113 3900211 louise.waterfield@northernfoods.com Ticco Ltd Unit B2Y, Skyway 14, Calder Way, Colnbrook, Slough SL3 0BQ Contact: Emma Hallam Tel: 07779 167474 Fax: 01753 689813 emmahallam@ticco.co.uk Vion Pizza 3 Newtech Square, First Avenue, Deeside Industrial Park, Deeside, Flintshire CH5 2NT Contact: Phil Goodall Tel: 01244 838000 / Fax: 01244 838100 phil.goodall@paramountfoods.co.uk www.paramountfoods.co.uk

Whitco Catering & Bakery Equipment Limited Cottingham Way, Thrapston Northamptonshire, Kettering NN14 3EP Contact: Sophie Whitaker Tel: 01832 737210 / Fax: 01832 734433 sales@whitcoltd.com Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Alan Ribakovs Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk

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index of products ANCHOVIES Donatantonio Ltd Martin Mathew & Co BACON (PRE-COOKED) Leathams PLC BEERS C Carnevale Casa Julia PLC Heineken UK Ltd BEVERAGES C Carnevale BEVERAGE SYSTEMS C Carnevale Whitco Catering & Bakery Equipment Ltd BREAD, BUNS & ROLLS Montana Bakery CAPERS Donatantonio Ltd Martin Mathew & Co CASH REGISTERS Whitco Catering & Bakery Equipment Ltd CHARGRILLED VEGETABLES Eurilait Ltd Leathams PLC CHEESE Bel UK C Carnevale C K Food (Processing) Ltd Dairygold Ingredients UK Eurilait Ltd FJ Need (foods) Ltd. Glanbia Cheese Ltd GRH Food Company Ltd Kingdom Cheese Co Meadow Cheese Co Ltd Saputo Stateside Foods Ltd Vion Pizza CHEESE (ITALIAN) FJ Need (foods) Ltd. Leathams PLC CHEESE (MOZZARELLA) C Carnevale Eurilait Ltd Glanbia Cheese Ltd Kingdom Cheese Co CHEESE (PARMESAN) FJ Need (foods) Ltd. Leathams PLC COFFEE C Carnevale

COFFEE EQUIPMENT Whitco Catering & Bakery Equipment Ltd COMPUTERS Integer COMPUTER DELIVERY MANAGEMENT SYSTEMS Integer COMPUTER SOFTWARE Integer CONCENTRATES Allied Mills C K Food (Processing) Ltd DELIVERY BAGS/POUCHES Cooktec Whitco Catering & Bakery Equipment Ltd DESSERTS Meadow Cheese Co Ltd DISH/GLASS WASHERS Whitco Catering & Bakery Equipment Ltd DISPLAY EQUIPMENT Equipline Ltd Whitco Catering & Bakery Equipment Ltd DISPOSABLES M&Q Plastic Products Inc DOUGHBALLS La Pizza Company Ltd Montana Bakery Pizza Plus Foodservice Stateside Foods Ltd DOUGH MIXERS Cater-Bake UK Jestic PD Catering International Whitco Catering & Bakery Equipment Ltd DOUGH PREP EQUIPMENT Cater-Bake UK C Carnevale Jestic Whitco Catering & Bakery Equipment Ltd Vion Pizza DOUGH ROLLERS Cater-Bake UK DRINK SUPPLIERS - SOFT C Carnevale EQUIPMENT SERVICING Equipline Ltd Hugall Services Ltd Whitco Catering & Bakery Equipment Ltd

The Pizza Pasta & Italian Food Association is the trade body representing

FLOUR Allied Mills C Carnevale DeCecco UK Ltd Whitworth Bros Limited FLOUR (PIZZA) Allied Mills; Casa Julia PLC Whitworth Bros Limited FOOD SUPPLIER Stateside Foods Ltd FRUIT (CANNED) C Carnevale Martin Mathew & Co GARLIC BREAD La Pizza Company Ltd Montana Bakery Stateside Foods Ltd GARLIC SPREAD/MIXES Stateside Foods Ltd HAM Stateside Foods Ltd HAM (PARMA) Leathams PLC HERBS & SPICES C Carnevale HOLDING OVENS Benier UK Equipline Ltd Whitco Catering & Bakery Equipment Ltd HOT BOXES Whitco Catering & Bakery Equipment Ltd ICINGS Allied Mills IMPROVERS Allied Mills ITALIAN BEERS C Carnevale Heineken UK Ltd Salvo CFS MAYONNAISE/DRESSING BD Foods FJ Need (foods) Ltd. Leathams PLC MEAT C K Food (Processing) Ltd MEATS (ITALIAN) Leathams Plc MIXES C Carnevale Whitco Catering & Bakery Equipment Ltd

OILS BD Foods C Carnevale OLIVE OIL BD Foods DeCecco UK Ltd Donatantonio Ltd Leathams PLC Martin Mathew & Co OLIVES Donatantonio Ltd Leathams PLC Martin Mathew & Co PACKAGING M&Q Plastic Products Inc PARMESAN Donatantonio Ltd PASTA COOKERS Whitco Catering & Bakery Equipment Ltd PASTA C Carnevale DeCecco UK Ltd Donatantonio Ltd Giovanni Rana (UK) Ltd Martin Mathew & Co The Fresh Pasta Company PASTA (FRESH) Pasta Reale The Fresh Pasta Company PASTA PRODUCTS (PREPARED) C Carnevale PASTA SAUCES BD Foods DeCecco UK Ltd FJ Need (foods) Ltd. Giovanni Rana (UK) Ltd Pasta King (UK) Ltd Pasta Reale PESTO BD Foods Donatantonio Ltd Leathams PLC Martin Mathew & Co PINEAPPLE Martin Mathew & Co PIZZA (PREPARED-CHILLED) Bakkavor Pizza The Pizza Factory Vion Pizza PIZZA (PREPARED FROZEN) Stateside Foods Ltd Pasta Reale Ltd

Pizza Plus Foodservice The Pizza Factory Vion Pizza PIZZA ACCESSORIES La Pizza Company Ltd Pizza Plus Foodservice Vion Pizza PIZZA CRUSTS/BASES La Pizza Company Ltd Montana Bakery Pizza Plus Foodservice Stateside Foods Ltd Vion Pizza PIZZA DISPLAY RACKS Vion Pizza PIZZA FORMERS Cooktec Whitco Catering & Bakery Equipment Ltd PIZZA MAKING SYSTEMS Benier UK Cater-Bake UK Jestic Servequip Vion Pizza Whitco Catering & Bakery Equipment Ltd PIZZA OVENS Equipline Ltd Hugall Services Jestic PD Catering International Pizza Plus Whitco Catering & Bakery Equipment Ltd PIZZA POUCHES Cooktec Jestic Whitco Catering & Bakery Equipment Ltd PIZZA SAUCES BD Foods C Carnevale Donatantonio Ltd FJ Need (foods) Ltd. Martin Mathew & Co Pizza Plus Foodservice Stateside Foods Ltd Vion Pizza PIZZA TOPPINGS (FISH) BD Foods C Carnevale; Martin Mathew & Co Vion Pizza PIZZA TOPPINGS (MEAT) C Carnevale Martin Mathew & Co Pizza Plus Foodservice Stateside Foods Ltd Vion Pizza

PIZZA TOPPINGS (VEG) C Carnevale Southern Salads Vion Pizza PREMIXES (BREAD) Allied Mills PREMIXES (CAKES) Allied Mills PREPARATION COUNTERS Whitco Catering & Bakery Equipment Ltd PROVERS / RETARDERS Whitco Catering & Bakery Equipment Ltd READY MEALS Giovanni Rana (UK) Ltd REFRIGERATION EQUIPMENT Equipline Ltd PD Catering International Whitco Catering & Bakery Equipment Ltd SALAD COUNTERS Whitco Catering & Bakery Equipment Ltd SALAMIS Leathams PLC SERVERY EQUIPMENT Pasta King (UK) Ltd Whitco Catering & Bakery Equipment Ltd SUNBLUSH®. TOMATOES Leathams PLC SUNDRIED TOMATOES Donatantonio Ltd Leathams PLC Martin Mathew & Co SWEETCORN Martin Mathew & Co TOMATOES (CANNED) Casa Julia PLC DeCecco UK Ltd Martin Mathew & Co TUNA Leathams PLC Martin Mathew & Co WEIGHING EQUIPMENT Whitco Catering & Bakery Equipment Ltd WHOLESALERS Continental Quattro Stagioni Ltd Leathams PLC

the UK pizza, pasta and Italian Food Association.

The Association is given direction by a Management Committee comprising:

Russell Allen Basilico*

John Prior Papa John’s*

Alan Ribakovs Whitworth Bros Ltd

Maurice Abboudi Consultant/Domino’s*

Phil Welberry Perfect Pizza

Mark Edmonds Whitworth Bros Ltd

David Cruddos Glanbia Cheese*

Stephen Hull Giovanni Rana

James Woodman Heineken

Phil Goodall Vion Pizza

Camilla Deane Bel UK

Ian Kent Stateside Foods*

(* Primary members of the committee – others generally attend as substitutes when primary members are unable to attend meetings)

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