Pizza, Pasta & Italian Food - Issue 151

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pizzapasta and Italian food magazine

Issue 151 August 2012 www.papa.org.uk

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pizzapasta AND ITALIAN FOOD

Editor telephone e-mail

Clare Benfield 01291 636336 clare@jandmgroup.co.uk

Advertising telephone e-mail

Andrew Emery 01291 636334 andrew@jandmgroup.co.uk

Production telephone e-mail

Jayson Berry 01291 636344 jayson@jandmgroup.co.uk

Subscriptions telephone e-mail

Welcome The closing dates for this year’s Pizza Pasta & Italian Food Awards and Pizza Chef of the Year competition are close, so if you haven’t yet done so, it’s time to get your entries in (turn to page 16 for full details). You might also like to reserve your table at this event (page 19).

In this issue, we report on the refurbishment of an icon and the forerunner of many Italian restaurants that were to follow – Spaghetti House in Goodge Street, London – and our features take a look at design, pizza delivery and catering equipment. Pizza topping supplier, Dawn Farms, tell us more about their approach to new product development, and the British Olympic Association’s Dr Marco Cardinale gives us an insight into his Olympics’ role.

Tony Lorimer 01291 636333 tony@papa.org.uk

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

CLARE BENFIELD EDITOR clare@jandmgroup.co.uk

Contents NEWS

FEATURES

4 Irish Dairy Board acquires the Cheese Warehouse.

22 Catering equipment – our pick of some catering kit launches.

5 Milk price unrest amidst claims that UK dairy farmers are losing out.

32 Deliveries in demand – the help that is on hand to help you deliver.

6 Dairygold confirms €120 million phased investment programme.

42 Image conscious – an overview of some design trends and influences.

8 Lavazza announces partnership with Little Chef.

15 Obituary – Harry Kent.

PAPA 16 Pizza Pasta & Italian Food Awards 2012

ARTICLES 28 Update of an icon – the refurbishment of Goodge Street’s Spaghetti House.

38 NECTAR – food for thought.

PROFILES

20 Pizza Chef of the Year Award 2012

48 Pizza My World – the British Olympic Association’s Dr Marco Cardinale.

PREVIEWS

REGULARS

46 Speciality & Fine Food Fair 2012, London.

13 New Products

50 Packaging Innovations London 2012 exhibition.

45 Service call – your catering equipment maintenance questions answered.

52 Index of PAPA registered suppliers.

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news

Irish Dairy Board acquires the Cheese Warehouse The Irish Dairy Board (IDB) has acquired the Cheese Warehouse, a UK-based cheese ingredients company in a strategic acquisition that will further strengthen the IDB’s position in the UK food ingredients and food service sectors, say the company - a key market for Irish dairy exports.

Established in 2004, the Cheese Warehouse operates from well invested facilities in North Shropshire where it custom formulates a range of cheese solutions servicing both food service and food manufacturing customers. It has grown consistently to now achieve a turnover of circa €38 million.

Commenting on the transaction, Kevin Lane, CEO of IDB said: “This acquisition is consistent with our strategy to develop and enhance routes to market for value-added Irish dairy products. The Cheese Warehouse complements our existing cheese ingredients business located close by in the UK and will significantly increase our presence in the UK cheese ingredients and food service sectors.

“This transaction presents exciting opportunities to grow our business in the UK in collaboration with both existing and new customers across new products, technologies and processes. We

view in-market collaboration as a key growth driver for Irish dairy products as milk volumes expand ahead of the abolition of milk quotas in 2015”.

The IDB is Ireland’s largest exporter of premium dairy products and a leading international food company, with annualised sales of €1.9bn and a global footprint that extends to over 80 countries worldwide. Headquartered in Dublin, Ireland the business employs over 3,200 people globally. Over the past 50 years, the IDB has established vital routes to market for Irish dairy produce and is a leader in product innovation.

The IDB owns the internationally renowned Kerrygold brand – one of the Irish dairy industry’s most important marketing assets – along with other brands including Pilgrims Choice and Beo. The IDB’s food ingredients arm develops bespoke food ingredient solutions for many of the world’s major food manufacturing corporations.

A co-operative enterprise, the IDB is owned by Irish dairy processing co-operatives and dairy companies and, through them, by Irish dairy farmers. The IDB’s business is structured on three core platforms consumer foods, dairy trading and ingredients and DPI, a speciality food distribution company in the USA.

Domino’s staff celebrating the 5000th international store milestone in Colgne, Germany.

5,000th international Domino’s store to open Cologne, Germany has seen the opening of the latest store for Domino’s Germany - one of three stores to open on the same day (21 June 2012) and recognised as being the 5,000th international store for Domino’s Pizza Inc. In combination with the other two symbolic 5,000th stores – in Rio de Janeiro, Brazil and Penang, Malaysia – this landmark event comes 27 years after the first store outside of the USA was opened.

The Cologne store, which has been opened by Domino’s Pizza Group - the holder of the master franchise for the UK, Republic of Ireland and Germany - takes the current tally of German stores to eight.

It was officially opened by

franchisee, Abdul Mumtaz, who already has a store in Bonn as well as several in the UK. The opening of the store was celebrated with live music and a guest appearance by UK franchisee and World’s Fastest Pizza Maker, Pali Grewal, who successfully defended his title last month in Las Vegas (Pali holds the world record for pizza making, with a time of just 39.1 seconds to make three large pizzas).

Domino’s Pizza Group CEO, Lance Batchelor, said:“We are delighted to have the honour of opening the 5,000th international store. Our plans in Germany are progressing well and opening a global milestone like this will help raise our profile as we continue to expand in the region.”

Papa John’s opens five new UK stores Papa John’s has announced the opening of five new UK stores in the past two months - Enfield, Broxbourne, Leamington Spa, Guildford and Manchester, taking the number of its pizza outlets across the nation to 188.

Gerry Hughes, who owns several other retail franchises in other industries and his sister, Wenna Spence, who also runs an interior plant company, have just opened Manchester’s Fallowfield store.

“We were looking for a new franchise that offered room for growth,” said Gerry

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Hughes. “We researched the pizza store market thoroughly and Papa John’s stood out with a superior product, store locations and overall franchise opportunity. We are keen to open a second Papa John’s outlet in the next few months to capitalise on this exciting, growing market.”

“As we expand, we are seeing increased interest from potential franchisees who recognise the lucrative business opportunity owning a Papa John’s pizza outlet represents,” added

Dave Galvin, UK franchise sales manager at Papa John’s. “The Papa John’s concept of only using the highest quality ingredients and 100% fresh dough to create a top quality pizza with a better natural flavour, is particularly popular.

Combine this with a strong brand and the back-up of an established and professional support team and the franchises provide a real chance to create a thriving business with the potential to expand exponentially through the ownership of multiple outlets.”

August 2012

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news

Milk price unrest amidst claims that UK dairy farmers are losing out The recent announcement by four major dairy processors (Robert Wiseman, First Milk, Arla Foods UK and Dairy Crest) that they intend to cut the price per litre they are prepared to pay their milk suppliers by up to two pence per litre has led to protests from UK dairy farmers and the voicing of strong opinions from various sympathetic campaign groups.

Joining the fray most recently have been Jamie Oliver and Hugh Fearnley-Whittingstall who, in a joint letter to the Times, described some retailers as being “cynical” in the way some pay less for a litre of milk than it costs to produce, effectively making business “unviable” for dairy farmers, claimed the chefs.

The British Retail Consortium (BRC), however, who estimate that half of the UK’s milk production ends up in cartons or bottles, and that only a fraction of that is actually sold in supermarkets, feel that other milk buyers (namely dairy processors, manufacturers and the public sector) need to be looked at just as closely as the supermarkets currently are.

“We are surprised that we do not see farmers or TV chefs asking important questions of manufacturers or the public sector about the price they pay for milk,” said the BRC’s Sarah Cordey in a statement.

Two influential charities, supported by Bill Bryson and Dragons’ Den’s Deborah Meaden, have also come together to campaign to demand swift action by government and industry to tackle what they claim are “chronic failures in the UK milk market”.

The Campaign to Protect Rural England (CPRE) and the World Society for the Protection of Animals (WSPA) say that for too long there has been a cycle of boom and bust resulting in lost livelihoods and economic uncertainty for dairy farmers. In turn, this has driven more and more of them out of business with damaging consequences for our landscapes, local food production, animal welfare and consumers, point out the two organisations.

Indeed, they are now calling for consumers to only buy milk from retailers who pay dairy farmers a fair price for their milk. It had been alleged that ASDA, Morrisons, and the Co-Op do not have pricing mechanisms that adequately reflect the cost of milk production whereas Sainsbury’s, Tescos, Waitrose and M&S do).

They are also asking milk processors and dairies (including Arla, Dairy Crest and Robert Wiseman Dairies) to commit to introducing a pricing mechanism that better recognises the cost of production, as some retailers buy their milk direct from farmers and others from processors and so it is therefore essential that

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milk processors also provide dairy farmers with fair contracts, feel the campaigners.

Finally, they are asking the government to ensure that the Groceries Code Adjudicator has the necessary powers to investigate contracts between farmers, retailers and processors to help ensure farmers are being treated fairly (legislation is currently progressing through Parliament to create a new Groceries Code Adjudicator with the aim of increasing protection for farmers and suppliers from unfair contracts with supermarkets. It will aim to ensure that large retailers treat them fairly by lawfully adhering to the Groceries Code).

Bill Bryson, CPRE vice president, said in a statement:“If you do a fair day's work you deserve fair pay for what you produce. But for too long dairy farmers have been at the mercy of opportunistic price cuts that have driven more and more of them out of business.”

WSPA supporter and Dragon’s Den investor Deborah Meaden added:“I have been shocked by the recent unrest in the UK milk market – our UK dairy supply chain is currently weighted towards a situation where supermarkets and processors hold too much of the bargaining power. A fundamental rule of business is to be able to sell your product for more than it costs to make. Farmers need to be allowed to run a truly sustainable business model, otherwise we risk losing them from the industry and with them, cows in fields and a countryside that people recognise.”

In a statement issued in advance of Dairy Crest’s recent Annual General Meeting, chairman, Anthony Fry, said:“As expected it has been a difficult quarter for our Dairies business, along with the rest of the sector… Lower

returns from commodity cream markets have also led us to announce milk purchase price cuts.

“Regrettably these cuts have put pressure on our supplying farmers and we are working with them on plans to reduce the impact of these cuts. These plans include the early adoption of a new code of practice in relation to our milk supply contracts.”

Although the cheese ingredient supplier, Meadow Cheese, does not use liquid milk on site, and are owned by the Irish farmers where the situation is a little different, the company’s Robert Kennedy told us:“The concept of sustainability is one which is increasingly discussed throughout the dairy and food manufacturing sectors. However it still needs to be given a higher priority and there is much work to be done on both sides.

“Farmers and supermarkets need to work together to educate the consumer. Through a continued education programme they will hopefully find a balance which is sustainable for all stakeholders, but which doesn’t compromise on animal welfare. Food ingredient and manufacturing sectors have a part to play in this process. Explaining the knock on effects, pitfalls and fluctuations of the dairy industry is imperative in forging honest and sustainable commercial relationships.”

Meanwhile, the farmers themselves, via pressure groups such as the FFA (Farmers for Action) have already been demonstrating at Asda in Thurmaston over milk price cuts – which the NFU (National Farmers Union) estimate that a typical dairy farmer with a herd of 150 to 200 cows is at risk of losing out on £37,000 in revenue from the combined cuts and about 2000 dairy farmers took their protest to London, while MPs on the Environment, Food and Rural Affairs Committee heard evidence on milk prices in response to the cuts.

Agriculture minister, Jim Paice, has already stated that he feels that he is close to getting an agreement on a revised voluntary code for dairy contracts from milk processors to secure a fairer deal, estimating that currently the average retail price for a pint of milk is 49 pence, 16 pence of which goes to the farmers, some of whom have taken part in further protests and blockade marches at milk plants in Somerset, Leicestershire, Yorkshire and elsewhere. Talks between government ministers and farmers’ representatives are now planned for the Royal Welsh Show, with several of the major supermarkets (Morrisons, Asda and the Co-op) having already said they will increase the premium they pay farmers from 1 August 2012.

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news

Dairygold confirms €120 million phased investment programme Dairygold Co-op, one of the country's largest dairy processors has confirmed its post quota strategy for the society.

In a guide sent to its 3,000 milk suppliers, the society's chairman, Bertie O'Leary described the Board approved strategy as "the most efficient and cost-effective post quota strategy for the business and a good and sustainable solution for our members".

As a farmer owned co-operative, the Society has committed to accept all the milk that its Members would produce post quota.

Through comprehensive surveys Dairygold's milk suppliers have themselves forecast of a 63.5% increase in milk production from 941 million litres in 2011 to 600 million litres a

year extra by 2020. In order to facilitate that expected increase, the Society has agreed a carefully planned and phased investment of €120 million over the next eight years to incrementally expand its weekly processing capacity by 18.5 million litres by 2020.

Dairygold say that their product strategy is firmly established in cheese and dairy ingredients and that its expanded product profile will focus on these core products.

The Society's three existing processing sites at Mitchelstown, Mogeely and Mallow have capacity for varying degrees of expansion and the company say that ‘sweating’ these existing facilities makes absolute sense, as they offer established

infrastructure which will reduce the capital cost of expansion.

The Society is already investing from its existing cash reserves to increase its weekly processing capacity by 4.3 million litres (15%) by 2014. This comprises expansion at its speciality cheese plant at Mogeely and its Cheddar plant at Michelstown, the latter is one of the largest in Britain and Ireland.

Once the expansion plans at Michelstown and Mogeely have been concluded further investment will comprise of an upgrade of the existing dryer in Mitchelstown and the development of two 7.5 tonne/hour dryers in Mallow, one in 2015 and one in 2019 or earlier if required, report the company.

Prezzo appoint new marketing director Christian Poole, previously marketing director at Novus Leisure, has been appointed by the restaurant group, Prezzo, as its new marketing director.

Christian Poole will be responsible for marketing Prezzo, Chimichanga and Caffe Uno restaurants across the UK, having has also held senior marketing roles with Greene King, Luminar Leisure and the Tussauds Group in the past.

“Christian is a great addition to the company and I am delighted that he has joined us,” said Prezzo chief executive, Jonathan Kaye.“His wealth of experience and skill will be invaluable as Prezzo continues to grow.”

“I am looking forward to my new role and being a part of the company’s continued success,” added Christian Poole.

Christian Poole, who has recently joined Prezzo.

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Domino’s celebrates 15 years in Wales Domino’s Pizza celebrated 15 years in Wales by holding a commemorative event at its first Welsh store, located on Cryws Road in Cardiff.

Miss Wales came along to help Domino’s celebrate as well as two representatives from the Welsh Guards and the Roath Park Brownies. All guests were given an apron, a t-shirt and a hat and shown how to make their own pizzas. The store team were very enthusiastic about the occasion and took to wearing large 15 year badges, one team member wore a Welsh dragon outfit and then of course the day wouldn’t have been complete without the help of Dafydd Domino, the official Domino’s Pizza Welsh mascot.

Domino’s stores across Wales came together to mark the occasion by offering £15 meal deals on their

current menus. Domino’s stores in Wales have also chosen to support the Welsh Guards Afghanistan Appeal by donating 15p from the sale of every Texas BBQ (statistically the most popular pizza ordered in Wales) sold over a limited period, to the charity.

Francesca Russell, of Domino’s Pizza in Cardiff, said: “We wanted to do something special to mark 15 years in Wales, so decided to organise an event that involved the local residents. We enjoyed meeting Miss Wales and welcoming the Welsh Guards and the local Brownie group to the store. It was certainly a busy day, with lots of people here to help us celebrate our anniversary. It has been a pleasure to support the Welsh Guards – we are passionate about playing an active part in the local community and like to do our bit for charity.”

August 2012

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Home of good Pizza

KIREN FOODS

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

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news Lavazza announces partnership with Little Chef Lavazza, the authentic Italian espresso brand, has joined forces with newly rebranded roadside restaurant, Little Chef, to offer its premium credentials and quality coffee to motorists across the 90 UK sites.

As of 24 July 2012, all Little Chef sites will be offering the iconic Italian coffee brand, served by baristas who have all received a high level of training at the Lavazza Training Centre. Customers will be treated to the iconic sight and sound of Lavazza being lovingly prepared with the unmistakeable aroma and taste of authentic Italian coffee in a cup.

Coffee has become an undisputed retail heavyweight over the last ten years and with consumers becoming more and more coffee conscious, Little Chef saw the demand for premium coffee. Forming a relationship with an iconic brand such as Lavazza will ensure the roadside restaurants are able to offer their customers a quality coffee experience without compromise.

Little Chef already serves four million cups of tea each year so this is a big opportunity for Lavazza as they sit alongside Taylors/Yorkshire Tea as the tea supplier and Cadbury’s as the hot chocolate provider. The partnership also enables Little Chef to

position its business as the first choice, hot beverage and quality food-on-the-move stop for motorists with its new premium coffee offering.

“The partnership with Little Chef sees the marriage of two iconic brands, one Italian and one British, giving customers access to the authentic Italian coffee experience while on the go. Lavazza’s credentials as Italy’s favourite coffee will enable Little Chef to become a coffee destination for motorists on-the-move,” commented Barry Kither, sales and marketing director at Lavazza, on the announcement.

Little Chef Chairman Graham Sims added: “It’s true to say that customers pretty much have access to quality coffee on every corner of every UK high street today. What was missing is really great coffee whilst travelling on our A-roads. This changes that.

“Consumers want first rate beverage products and we will now serve it up to them, just like the best on any high street. Lavazza is a major player in the food and drink market and we now offer a product that is sourced and made by the bean sourcing experts. If you’re going to offer quality coffee, it might as well be Italian quality coffee, they are after all famous for it.”

Italian food seen as ‘safest’ Italian food was seen as virtually the safest type of food by 2,200 people surveyed for the Food Standards Agency recently, with only 0.7% of people saying that this was the type of food they’d be most wary of, compared to 17.7% saying Middle Eastern food such as meze (the only type of food seen as ‘safer’ than Italian was vegetarian/vegan food, with 0.3% saying it was the type they’d most likely be wary of).

According to the survey (carried out by Censuswide with 2205 UK adults surveyed online between 21 June and 5 July 2012) three quarters of people are prepared to take a chance with food safety when eating out, potentially putting them at increased risk of food poisoning.

However, via its Play it Safe campaign (www.food.gov.uk/olympics), and with the Olympic and Paralympic Games bringing a host of opportunities to eat out and enjoy the fantastic food on offer in London and across the country, the FSA is reminding Brits and visitors to the UK to protect their health by doing what they can to ensure the food they eat is safe.

Over a quarter of people surveyed (26%) said they are prepared to take bigger risks when eating out on holiday and over one in seven (15%) take a gamble with food at sporting and music events. Eating dodgy food after a night on the town is the biggest

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temptation, with 28% saying they are most likely to take a chance with food following an evening out. Just 25% say they would never take a chance with their food.

More than four in 10 of those surveyed (42%) believe they have suffered from food poisoning in the past and a further 32% think they may have, but can’t be sure. Women were more likely to report having suffered from food poisoning, with 44% stating this compared to 39% of men. Londoners were the most likely to say they’ve had a bad experience with food; 52% claimed this compared to just 35% of those in Yorkshire.

The poll also found that people often have the wrong idea about the foods most likely to make them ill when eating out. For example, 18% of people think kebabs are the worst culprit for food poisoning, but according to the survey just 2.6% of people who have suffered from food poisoning in the past believe that a kebab was the culprit.

Yet a quarter (25%) of those who have fallen ill due to food blamed cooked meat or fish, despite just 3.7% of people thinking these foods would put them most at risk.

Sarah Appleby, head of enforcement at the FSA, said:“Through our Play it Safe campaign, we’re celebrating the great food on offer in the UK and encouraging people not to take a chance and risk spoiling a great day or evening out during the Games.”

Jennifer Payne, marketing manager at Ponti’s Italian Kitchen, collecting the TripAdvisor award.

Tripadvisor Certificate of Excellence for Ponti’s Ponti’s Italian Kitchen, specialists in Italian cuisine from the Emilia Romagna region, has received a TripAdvisor® Certificate of Excellence award.

The accolade, which honours hospitality excellence, is only given to establishments that consistently achieve outstanding reviews (currently, just 10% of businesses listed on TripAdvisor receive the prestigious award).

To qualify for the Certificate of Excellence, Ponti’s Italian Kitchen had to maintain an overall rating of four or higher out of a possible five, as reviewed by travellers. Additional criteria included the volume of reviews received within the last 12 months.

Jennifer Payne, marketing manager at Ponti’s Italian Kitchen commented:“We’re thrilled to have been recognised for the Certificate of Excellence by TripAdvisor.

This award is testament to our passion and commitment to the fantastic produce and great food from Emilia Romagna and to providing our customers with an exceptional experience and genuine Italian hospitality.”

Christine Petersen, president of TripAdvisor for Business added: “TripAdvisor is pleased to honour exceptional businesses for consistent excellence, as reviewed by travellers on the site. The Certificate of Excellence award gives highly rated establishments around the world the recognition they deserve. We want to applaud these businesses for offering TripAdvisor travellers a great customer experience.”

Ponti’s Italian Kitchen has been a family run business since 1963. The family originate from Piacenza in the Emilia Romagna region of Italy and are passionate and committed to the exceptional food of the region. Dishes are simply prepared, using the freshest quality ingredients with a generation’s twist on traditional classics. Produce used at the restaurant from the Emilia Romagna region includes Salame Felino, Prosciutto Crudo (Parma Ham), Parmigiano Reggiano, Mortadella, Tortelli (individually hand-made in Piacenza) and Sauvignon, Il Poggliarello (white wine).

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news

Yearsley Group takes on new Midlands depot Yearsley Group has added a 200,000 sq ft cold storage facility in the Midlands to its portfolio as the company seeks to improve its service offering to retailers.

Agent, Barton Kendal, acting on behalf of Yearsley Group, has agreed the purchase of the automated cold store at the Hams Hall Distribution Park, Coleshill, close to many of the UK’s biggest retail National Distribution Centres (NDCs).

Housing more than 42,000 pallet spaces, the state-of-the-art cold store is ideally located for the M6, M6 toll, M5, M42 and M40. It will not only provide ample opportunities for new customers, but will also support Yearsley Group’s existing Midlands depots including Coleshill - which is at full capacity - Holmewood and Belle Eau Park, which is dedicated to servicing the Brakes Brothers catering contract.

“We are actively looking to grow our business and we have been looking for an opportunity in the Midlands which would give us greater storage capacity and

Yearsley Group’s newest cold store at Hams Hall

support the strategic aims of growing our food sales division and servicing a larger retail customer base,” said Harry Yearsley, managing director.

“The location of this cold store could not be better for consolidating stock from around the UK and abroad, and delivering into many of the leading retailers NDCs. Consolidation of stock from manufacturers not only makes for more efficient delivery into major retail and food service organisations, it also contributes to reducing carbon output.”

With the addition of Hams Hall, Yearsley’s national pallet capacity will exceed 320,000. The acquisition comes just weeks after Yearsley Group began work on the expansion of its Heywood headquarters to create a northern ‘superhub’ to meet demand for new contracts, which will increase capacity by a further 40,000 to 80,000 pallets by next year.

Established in 1955, frozen food specialist Yearsley Group has more than 1,200 employees, an annual turnover of around £121m and operates two separate

divisions: global logistics and food sales.

The consolidation strategy forms part of Yearsley Group’s forward plan which has also seen the recent launch of the Global Logistics platform (including freight forwarding) and provision of an ambient storage and distribution offering from its Grimsby depot, providing additional services for existing and new customers, say the company.

The Group’s cold storage and distribution division is the country’s largest provider of cold storage and logistics, with customers including Tesco, Asda, Heinz, Youngs and Brakes. With 12 depots across the UK creating a national cold chain network, Yearsley Group offers storage for manufacturers and retailers in the frozen food sector, with a 300strong fleet of temperature controlled vehicles providing three-day, next-day and just-intime delivery options. It also now offers ambient and freight forwarding services.

Parmigiano Reggiano joins forces with London restaurants

Elena’s gluten-free Italian style

The famous Italian brand of cheese, Parmigiano Reggiano, has been working with a selection of London restaurants (Alloro, Tentazioni, Massimo Restaurant & Oyster Bar, Tempo, Assaggetti, Locanda Locatelli and Theo Randall at the InterContinental) to offer aperitivo chunks of Parmigiano Reggiano to customers and introduce new menus featuring the Italian ‘king of cheeses’.

With London’s extensive variety of Italian restaurants and talented chefs, there was an opportunity to showcase Parmigiano Reggiano, as well as highlight its use in creative cooking, felt the brand, enabling diners to enjoy an aperitivo of freshly chunked cheese before tasting Parmigiano Reggiano in a variety of specially developed dishes.

“We are excited to have started this new experience with Parmigiano Reggiano. It is a very nice product and the people like it,” commented Niccolo Faedi, assistant manager at Assaggetti.

“Parmigiano Reggiano is used in several dishes and it can be enjoyed as a food either on its own, or served with other appetisers, a condiment, or used as an ingredient in recipes.”

Family firm Dialcos is one of Italy’s best known gluten and wheat free food producers and under the Dialsi brand it markets a wide range of premium products from pasta, bread mix and stock and seasoning to biscuits and cakes, with grand-daughter of the founder, Elena Buchberger, now importing this popular range into the UK alongside Vidafree, a range of Italian gluten-free biscuits and cakes.

“There is a growing demand for great tasting gluten-free products fuelled not just by the increasing number of people diagnosed with coeliac disease but also from consumers who opt for gluten free as a lifestyle choice,” said Elena Buchberger. “We have been marketing the Dialsi range in Italy for many years with an emphasis on high quality dietetic products that don’t compromise on taste. Vidafree is also produced to a very high standard and we feel confident that this range will enjoy the same success here in the UK.” Dialcos revolutionised the market back in the 1960s by producing the first ground vegetable concentrate for stocks and seasonings, providing an alternative to the ‘stock cube’. Now a household name in Italy, Dialbrodo Classico made with fresh vegetables and Gusto Ricco, made with beef extract, are a leading player in the stocks and

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seasonings market. There are six products in the range including some formulated for those with special dietary needs.

Made from corn and rice with no additives the Dialsi gluten free pasta range is slow dried and uses an extrusion process which makes the surface of the pasta rough. This allows it to better absorb the sauce, say the company.

There are nine pastas in the range including Riccioli, Fusilli, Penne and Rigatoni.

With the aim of balancing health, wellbeing and taste Dialcos offers a wide range of dietetic products including gluten-free, enriched and low-sodium, and Elena Buchberger will be selling all the ranges online under her newly launched company, Elena’s Gluten-Free Way at www.elenasgfway.co.uk (she will also be showcasing the Dialsi and Vidafree products at the Speciality Fine Food Fair).

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news Rhys Davies Freight Logistics opens new depot in South Yorkshire The national transport specialist Rhys Davies Freight Logistics has announced the opening of its new 55,000 sq. ft., seven acre depot in Barnsley, South Yorkshire.

The new facility replaces a smaller 10,000 sq ft unit in Wakefield and is the latest phase in the company’s expansion programme.

Paul Hodgkiss, Rhys Davies’s operations director commented:“We had simply outgrown the unit in Wakefield and needed extra capacity to serve our customers in Yorkshire and the North East of England.

Being close to the M1 and M62 motorways, Barnsley is the ideal location for our storage and distribution operations. The site will strengthen our presence in the area and demonstrates our continued commitment to developing our network of depots.”

There are other advantages too, point out the company. The new warehouse will allow all vehicles to be loaded and unloaded indoors, protecting both goods and workers from inclement weather, while administrative and management staff enjoy excellent working conditions in the newly refurbished offices.

Rhys Davies Freight Logistics operates over 180 vehicles and has nine depots across the UK. The company works in a wide range of industries and earlier this year announced plans to expand its freight forwarding division, which provides import and export services to and from locations across the globe.

Papa John’s strengthens its UK head office team Major pizza franchise, Papa John’s, has announced that it has strengthened its property and franchise department with the appointment of Stuart Yates as acquisitions manager for the UK and Jonathan Mott as construction and development manager.

Both new recruits will support franchisees in the opening of new stores, say the company, with the news following on from the recent announcement that Papa John’s aims to open a further 25 stores by the end of the year, taking the total number of Papa John’s outlets to over 200 in the UK. “We are proud to welcome two such experienced professionals to our team,” said Dave Galvin, UK franchise sales manager, Papa John’s.“Stuart Yates’ area of responsibility is to secure new premises and arrange suitable leasehold agreements on behalf of our franchisees while Jonathan Mott, will manage and coordinate the complete planning and fit out process of stores, up to the delivery to the new franchisee.”

Stuart Yates, a chartered surveyor, previously spent four years as estates surveyor for William Hill the bookmakers and prior to that was a graduate surveyor for the civil service.“Papa John’s is growing rapidly and I was impressed with enthusiasm of the team and keen to become a part of the overall success plan,” he said.

Jonathan Mott, also a chartered surveyor, previously spent six years at Colliers International – Papa John’s retained property

Jonathan Mott (left) and Stuart Yates (right) have joined Papa John’s.

consultants – and so understands how to address the challenges of Papa John’s construction and development business on behalf of its franchisees.

“I will be managing the process from planning stage to completion in order that the hand-over to the new franchisee goes as smoothly as possible. As the number of outlets grows, it is important that the head office team is in place to provide the right assistance at the right time to all our franchisees, allowing them to get on with the day-to-day aspects of running their businesses,” said Jonathan Mott.

Papa John's is one of the largest pizza companies in the world, with over 3900 stores worldwide and is rapidly expanding in 33 markets around the globe and says that it currently has opportunities for potential franchisees throughout the UK including the key locations of Yorkshire, Manchester, West Midlands, East Midlands, South West, North East, Wales and Scotland.

Social media sets the dinner and drinks menu 37% of consumers use social media when deciding on where to eat and drink out, 61% of 18-34 year olds consult social media on their ‘going out’ decisions and 24% of consumers use social media to search for discount vouchers, claim Deloitte, the business advisory firm, and BDRC Continental in their latest Taste of the Nation survey.

The survey of 3,000 consumers from across the country has revealed that 61% of 18-34 year olds (‘Generation Y’) say they consult social media when deciding on their eating or drinking out destination. Whilst, this figure decreases as we move into other age groups, observe the researchers, a significant 31% of 3554 year olds consult social media and 14% of those over 55 years.

24% of survey respondents say the main reason for consulting a review site is to search for a discount. Researching the suitability of the venue (18%), getting ideas for where to go (17%), and booking a venue because of a review (15%) were all identified by consumers as the most frequent activities on these sites.

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Whilst more than half (55%) of consumers are indifferent as to whether or not ‘going out’ review sites publish reviews that are accurate reflections of the destination, a third (32%) of consumers agree that they are. Distrust of review sites is low, just 14% believe them to be inaccurate, found the survey.

Jon Lake, a director in the licensed retail group at Deloitte, commented:“By understanding just how their customers are using social media and review sites when deciding on where to go out, operators can use this knowledge to direct their online marketing spend and consumer engagement strategies in the most effective way. Club operators in particular can benefit from targeted social media campaigns. Club sites are often visited by groups so events can gain momentum and amplification through networks, and promotions can easily go viral.

“Generation Y is the social media generation.

However, as they mature and their socialising habits and tastes change, the big question is whether they will sustain the same level of social

media engagement, transferring it to different destinations and activities. If so, operators will have to get ahead of the curve to anticipate this, and engage with consumers at an early stage.”

Sam Roddick, lead for Deloitte Digital EMEA, added:“Social media is most effective in the last stage of the consumer experience re-engagement and retention. This is an invaluable experience in developing an emotional connection between brand and online community, gathering consumer insight and using it to inform customer service strategy, as well as promotion to a wider network.

“It is clear online marketing opportunities harnessing the social media platform are powerful. Already there has been a shift from email campaigns in favour of more immediate and mobile technology. For instance, instant messaging and social media via smartphones allows immediate access and display of vouchers. In this fast-paced digital revolution, it is important for operators to keep up to speed with how consumers use technology and not lose out on market share.”

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news

SHORTS The healthiest pizzas?

From the land of the deep fried Mars bar, comes a claim for the healthiest pizzas after Scottish scientists came up with a recipe that provides almost a third of the body’s daily requirements of vitamins, minerals and nutrients. One of the secret ingredients is seaweed – which replaces salt and boosts the vitamin content, say the scientists. The Eat Balance pizza range is being launched by Scottish entrepreneur Donnie Maclean in collaboration with Glasgow University nutrition expert, Professor Mike Lean. There are three variants of the nine-inch pizzas (cheese and tomato, spicy chicken and ham and pineapple). Each has a calorie content between 514 to 570 and contains vitamins A, C, E as well as zinc, calcium, fibre and iron.

Domino’s jobs for Sandbach Domino’s is set to create between 25 to 30 full and part-time jobs when it opens a new store in Sandbach. The store is due to open towards the end of this month, and Domino’s Pizza is recruiting within the community for trainee managers, trainee pizza makers, customer service representatives and delivery experts.

Tideford’s ragu scoops gold Devon-based Tideford Organics (www.tidefordorganics.com) has won gold at the Taste of the West Awards 2012 for their Ragu a la Bolognese sauce. The company’s range features simple, organic and healthy food cooked slowly by hand with no additives or preservatives in their Soil Association accredited kitchens, including Spicy Italian Sauce, Tomato & Basil Sauce and Basil Pesto.

Yourfoodjob People Awards now open for entry Yourfoodjob.com, which claims to be the UK’s market leading job board specifically for the food and beverage industry, has announced the launch of the inaugural YourFoodJob People Awards.

The food industry is the largest private sector employer in the UK and the YourFoodJob People Awards will provide a much needed platform to applaud the innovation and outstanding accomplishments in people development and business enhancement achieved

by HR and recruitment teams for careers in the food sector, say the organisation (the awards will be presented at a prestigious black tie event on 6 November 2012 at the Lowry Hotel in Manchester).

Developed in association with the industry publication Recruiter magazine, awards include ‘Most Innovative Recruitment Initiative’, ‘Best Employer Brand Development’, ‘Excellence

Through Technology’ and ‘Best Apprenticeship Scheme’. Winners will gain prestige, acclaim and garner considerable industry respect, and have the opportunity to share their successes and boost their employer brand.

Yourfoodjob.com General Manager Tony Allen said: “It’s time to identify and celebrate the people that has allowed us to grow such a fabulous industry.

There needs to be recognition of the importance of UK foodtalent.”

If you own, or work, for a food business in food divisions such as new product development, food production and manufacturing or any sectors found within www.yourfoodjob.com/jobs/, then you can enter (entries must be received by the 23rd August 2012). A full list of awards and details of how to enter can be found at www.yfjpeopleawards.com.

new product

Brakes Group named Best Delivered Wholesaler by customers Caterers have voted Brakes Group as their Best Delivered Wholesaler for Service by telesales and delivery Staff at the him!

Wholesale Awards 2012, held following the FWD Conference, and based on feedback from 4,000 independent retailers and 3,500 independent caterers, interviewed face to face or on the phone. Interviewees were asked to share their thoughts and ratings on various topics, including range and merchandising, promotions, own label, events, improvements and collaboration, failed purchases, technology and social media, and symbol groups and retail clubs.

New de-scaling product The Swiss-based supplier of de-scaling products, durgol, has launched durgol Swiss espresso - a new decalcifying product designed to remove limescale from all makes and models of coffee machines. Available now, it effectively cleans and descales all types of coffee machines including fully automatic, semi-automatic, manual and 'coffee pod' machines, say the company (www.durgol.co.uk).

Arco publish expert first aid guide There are now two main bodies (the Health and Safety Executive and British Standard) providing recommendations on good practice for first aid provision in the UK, and in response to this, Arco, a supplier of safety equipment and workwear, has published its Expert Guide to First Aid Kits and Training in the Workplace to help guide businesses to the right kit and training for them (www.arco.co.uk/firstaid).

www.papa.org.uk

A new solution to an age old problem Pest Free Environmental Solutions is a new company providing an environmentally friendly solution to our growing population of rats, mice and cockroaches. It has the ideal product for the food, hotel and catering sector, which currently uses harmful poisons and toxins.

Its electronic system has proved to drive out 100% of rodent infestations from buildings within one week and incorporates microchip technology that releases a pulsating vibration throughout a building to move

vermin out humanely (the signal has no effect on humans or animals making it an easy decision when compared with traditional methods).

One Pest Free unit measuring only 25 x16 x 8cm with an annual running cost of £0.25p will effectively protect an area of 1,000sq.mtrs, and are available to buy or lease on a 3-5 year fixed rate, including site survey, installation, maintenance and replacement if necessary (call 01277 268874 or visit www.pestfree-solutions.co.uk).

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news Andromeda’s new appointment for the Americas Andromeda, a global developer of point of sale and delivery software solutions used by leading restaurant chains worldwide, have announced that David Hick has joined the company's executive team as vice president, Americas.

In his new role, David Hick will be responsible for leading product management, marketing communications as well as direct and channel sales and strategy for the company's business in North and South America, say the company.

Most recently, David Hick worked as sales account executive with Speedline Solutions, a leading North American supplier of point of sale technologies, where he was responsible for managing key accounts and creating effective selling strategies. He served on the strategic planning committee and was consistently the top grossing sales leader during his employment with Speedline, say Andromeda.

"This is a strategic appointment for us and will enable us to launch into the largest markets in the world. We know that we have a world class product and with Dave's industry knowledge and contacts, we have all the ingredients for success," said Ben Portsmouth, CEO. Andromeda (www.androtech.com) says that it is currently experiencing a time of impressive growth and success around the world thanks to its highly scalable and unique family of software solutions. With key clients like Papa John's Pizza, New York Pizza and KFC coming on board in international markets, the software is gaining recognition and accolades for its real time enterprise management, GPS driver management and web based operational controls. Andromeda's Rameses platform is able to accommodate any level of user and provides measurable return on investment for any scale of business.

Formed in 1999 by Ben Portsmouth and Ben Cole, Andromeda has been designed by restaurant people, for restaurant people, with both its founders having been employed in multiple roles by the Pizza Hut system in the UK, giving them the perspective to design a system that works the way operators need it to. This approach has led to major roll outs of the software by some of Europe's leading restaurant chains.

Since incorporating, the company has grown to the point where it now has offices in the UK, France, India, Bulgaria and customers in 11 countries around the globe. They are forecasting significant growth for 2012 and 2013 with the launch of the North and South American division.

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Mixed fortunes for restaurants and pubs?

UK pub and restaurant groups saw a collective 1.3% increase in like-for-like sales in June, according to the latest Coffer Peach Tracker data, but a combination of rain, football and the Jubilee produced contrasting fortunes for pub and restaurant operators.

"While drink-led pubs saw a healthy jump in like-for-likes, casual restaurant chains suffered a corresponding fall against June last year," said Peter Martin of the Peach Factory, the business intelligence specialist that produces the sector tracker, in partnership with the Coffer Group and UBS. "The market overall was up on last June, but the wet weather, sport and the Jubilee celebrations affected businesses in very different ways. That was particularly apparent in London, where pub trading was especially strong, but casual dining brands had a tough month. Competition inside the M25 is also fiercer than anywhere else in the country, and the distractions of football on TV, in particular, just added to that.”

The Coffer Peach Tracker industry sales monitor for the UK pub and restaurant sector collects and analyses monthly performance data from 25 operating groups. Much of the increased competition is coming from the chains themselves, reflected in the fact that total sales reported by the Tracker, which includes the effects of new openings, were up 5.0% on the same period last year, and were positive across all parts of the market. Overall, chains saw more growth in June outside London than inside.

"The eating and drinking market has been volatile, like the weather for most of summer, although the overall picture of a steadily expanding branded sector, driven by new

openings, but with like-for-like growth especially flat," added Peter Martin. "Tracker data shows the annualised like-for-like sales growth rate for the leading groups is currently running at around 1.5% with total sales running around 5.6%.”

Mark Sheehan, managing director of Coffer Corporate Leisure, added: "We are seeing a change in the pattern of trade in the hospitality sector. Pubs are outperforming restaurants and the provinces are trading better than London. While the weak Euro is currently affecting tourist trade in London, the Olympics will be the greatest ever advertisement for London and the UK, and we expect to see significantly long term benefits for the whole sector, especially in areas that traditionally benefit from tourism."

Jonathan Leinster, head of UBS European Leisure Research, commented: "Our conclusion is that the prime impact in the period was the Euro 2012 competition, rather than the Jubilee or the wet weather. Therefore it is far from clear that these trends are anything more than oneoff, though a move towards value does appear to have helped pub-restaurants at the expense of the casual dining restaurants. Looking forward, the dominant impact in July will be whether the Olympics has a significant impact, which remains unknown.

"Over the last 12 months average total sales growth has accelerated to over 5%. This has been due primarily to growth in space.

Therefore, despite slowing like for like sales growth, the chain operators contine to believe the return are more than acceptable. We believe, however, that a continuation in these trends can only lead to intensifying price competition over time."

Pizza cheese sales drive growth of family cheese company Gloucestershire-based, Dairy Partners, who have seen their sales in the 2011 calendar year grow by 30% to £23.1 million, report that it is the growing success of the company’s food service own brands (in particular, their Fiorello Italianissimo pizza cheese) which has underpinned the strong performance of this family run firm, and proving that their investment in the latest cheese and preparation technology is yielding results.

“We have just signed contracts to invest in new plant totalling one million pounds for installation in early 2013. This will provide increased capacity to meet ever increasing home and export opportunities,” said director Will Bennett, in an exclusive statement to Pizza Pasta & Italian Food magazine.

Every batch of Fiorello cheese is tested by their ‘Pizza Panel’ for flavour, texture, melt and browning in a rigorous quality control programme, which Dairy Partners believe to be a level of control that is unrivalled in the market place.

“Our family have worked in the dairy industry for many, many years, and developing a consistent and premium quality own brand pizza cheese was always an ambition. Pizza is a challenging application, but one we know inside out,” added Will Bennett.

As part of a three year strategy to turn Fiorello into the UK’s leading pizza cheese, Dairy Partners have announced that they will also be launching a promotion with their distributors to encourage more customers to try Fiorello.

August 2012

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harry kent

How the west was won It is with sadness that we report the passing of one of the ‘founding fathers’ of the pizza business in the UK – Harry Kent, who has died, aged 84. A respected supplier of Stateside Foods and the father of Ian Kent, the firm’s present commercial director, Harry Kent started out by founding Kent’s Pies in Manchester and then the Canadian Pizza Crust Co., where he was successful in helping it to achieve a Queen’s Award for Export in 1993 prior to the company being floated on the stock market.

Right time, right place It was in 1982 when a determined Harry Kent, who was already running a successful bakery in the North West of England, decided that there was a gap in the fast-growing pizza market for a high quality crust, or base. Some bases were already being manufactured at the time in the UK by a rival firm, but many felt that the quality was lacking. So, after making enquiries at the Canadian Embassy, Harry Kent met up with Gino Molinaro, the then president of Canadian Pizza Crust Canada, successfully negotiating exclusivity as the company’s import agent for the UK market.

In 1985, a 25,000 square foot factory site with future growth potential was acquired and fitted out with bespoke pizza base making equipment in Salford.

Optimally located just off the M62, its mission was to manufacture pizza crusts for distribution throughout Europe (a pizza base could be made and packed, ready to ship, in 45 minutes, with some 72 tons of pizza bases eventually being despatched from this plant every week in freezer containers).

Up until this point, Kent’s International Foods had represented the Canadian Company in the UK, importing the crusts from across ‘the pond’ in a venture that involved a partnership between the two companies operating under the name Canadian Pizza Crust UK Ltd, with Harry Kent as its managing director.

“It makes sense to start producing here since we already have the volume of business and we will no longer be subjected to fluctuations in the dollar,”

www.papa.org.uk

commented Harry Kent at the time.

“This will make us very much more competitive.”

The rest, as they say, is history, with a big order from Tescos being the indicator that UK-based production was essential if the company were to be competitive.

The factory site itself, designated an Enterprize Zone due to the high levels of unemployment at the time, attracted the additional benefits of rent and rate relief. By 1987, production was already doubling, and more staff were being taken on. £500,000 worth of new developments were also on schedule, with the potential to create even more employment opportunities in order to meet the ever growing demand for pizza bases as pizza took off in the UK. A Salford man himself, Harry Kent knew the benefits his vision could bring to the area, and it is little known that he did plenty of things behind the scenes by giving back to the local community, such as supporting the Stockport Metro Swimming Club.

Harry Kent put the popularity of his factory’s product down to its ‘special’ recipe and method of production, hinting that it wasn’t so much the nature of the recipe itself that mattered as the way in which it was utilised! He also felt that the firm’s early dedication to manufacturing a specific, single product (they did not get involved in toppings, for example, until later, by which time they had acquired a second factory at Nelson in Lancashire in 1991) and a simplicity of operation, backed by a strong management team, gave them the edge.

Harry Kent’s son, Ian – who in the early days recalls his father being impressed by the fact that in ‘taste testing’ a pizza base, he quite happily ate a whole pizza in one sitting! - worked alongside him in the business from the start as the firm’s general sales manager, with responsibility for the export side of the business. The UK side was looked after by Phil Morgan, who joined the company in 1986, and who felt that the flexibility and adaptability of the factory’s product was a major part in its success.

The company’s volume sales came through the retail grocery sector, with one area of particularly impressive growth being the UK catering scene, with operators such as Butlins and Alton Towers being ‘early adopters’ of the product as it could be cooked in a variety of conveyor and deck ovens.

As the market developed, and popularity of pizza grew, new styles of pizza bases were devised and manufactured, such as squareshaped ones and Chicago-style ones, influenced in no small part by what was happening in the US and Canada.

Recognition In 1988, Harry Kent and his wife, Dee, were invited to attend the Queen’s Summer Garden Party at Buckingham Palace in recognition of the company’s outstanding successes and achievements in the past year (60 million pizza crusts were being produced, over 65% of which were being exported).

In the early nineties, the business was then successfully bought out by its financier-backed management team (including

Murray Johnstone, 3i and ECI Ventures) from its original owners for £15.5 million.

By 1993, its continuing success had led to further recognition with the awarding of a Queen’s Award for Export in 1993, the year in which it was announced that the firm would be the subject of an anticipated £40 million stock market flotation (in the event it was floated at a value of £34 million). In 1993, Harry Kent also received PAPA’s Supplier of the Year Award.

In 1994, however, in the course of just a few weeks, Canadian Pizza Crust (CPC) was subjected to the highs and lows of the pizza business when it had to announce that after the optimism of the November 1993 flotation, profits might not be as high as anticipated. Retail sales were slowing, perhaps due to the impact of the recession of the early nineties, causing unease in the City, and so its share prices took a tumble (dipping by 46p to 120p – 40% below the price at flotation).

However, Harry Kent’s ‘falling out’ was soon forgotten when he was chosen as the 1994 Personality of the Year at that year’s Food Processing Awards in recognition of his outstanding contribution to his particular area of the food business, having built up CPC from nothing to a £17.9 million sales business that went on to be pivotal to the shaping of the UK pizza business.

He retired in 1995, but, needless to say, continued to be a sage source of advice.

A well known character to many throughout the pizza business, Harry Kent will be much missed by all who knew and worked with him across the years.

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Awards Sponsor Overall Operator Award Sponsor

2012 Overall Independant Section Sponsor

Pizza Pasta & Italian Food Industry Awards 2012 T

his year sees the 23rd Anniversary of the Pizza Pasta & 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 November 15th 2012, 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 recognize 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 15th November 2012…….but judging starts this summer, so don’t delay in getting your entries in.

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

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

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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 3rd September 2012. 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 organization 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 Platinum and Gold Awards These awards are given to independent (businesses with less than 10 restaurant sites) pizza restaurants that are outstanding and set 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).

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 August 2012

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chain should win, a voucher meal for two, 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:

Note Pizza Pasta & Italian Food magazine would like to apologise to Stateside Foods for not using their latest company logo in the previous issue’s awards pages.

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.

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 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

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.

What to send in: Details of the overall performance of the business in the last year will 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.

W

PAPA Technical Excellence Award This award is designed to recognise the work being done by technologists to advance systems and working practices across the pizza, pasta and Italian food industry. The award is particularly intended to acknowledge initiatives which have a wide industry benefit and to particularly recognise the work being done by individuals within the industry, with their employer gaining the kudos from his or her success. This award is open to all those involved in the market, including suppliers.

Entries should recognise the work done by the individual in identifying and championing technical initiatives that bring real benefits to a business as well as to the industry. Entries will be considered not only on their technical merits but also the relative difficulties in achieving innovation within large businesses over smaller ones. The judges are particularly keen to acknowledge initiatives which have a wide industry benefit. Entries should state the work that has been done and the outcome as well as the role played by the technologist in achieving the results. The best entries will be invited to make a presentation to the judging panel.

In this category, all entries should be sent in confidence to the PAPA director Jim Winship, and will only be shared with the judging panel, all of whom will be senior technologists in the food industry and subject to confidentiality agreements.

Initially, all you need to do is to submit a brief (ideally no more than A4) resumé stating what has been done and the results. All entries will be treated in strict confidence.

The ‘Award Qualifying Period’ is 1st September 2011 to 30th August 2012 and the closing date for entries for this award is 1st September 2012.

NE

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

Judging: Based on growth (using Kantar market data), positive value growth (using data to consider how each retailer has performed against the average market price), innovation (based on the number of new product launches and genuinely innovative products launched in the period) and category development.

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

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papa industry awards 2012

Manufactured Pasta Product Award This award aims to encourage new product development in the pasta market by rewarding those who are striving to develop the market through innovation and recipe development. This category is open to any product launched within the 12 month period leading up to the closing date of 3rd September 2012 and which is still on sale at the time of judging. Products short-listed for this award will be presented to a panel of judges for sampling.

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

Pasta Retailer Award This award aims to recognize those supermarkets which are actively driving sales of pasta. All retailers are automatically considered for this award.

Judging: Based on growth (using Kantar market data), positive value growth (using data to consider how each retailer has performed against the average market price), innovation (based on the number of new product launches and genuinely innovative products launched in the period) and category development.

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

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

Judging: Based on growth (using Kantar market data), positive value growth (using data to consider how each retailer has performed against the average market price), innovation (based on the number of new product launches and genuinely innovative products launched in the period) and category development.

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

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

This category is open to any product launched within the 12 month period leading up to the closing date of 3rd September 2012 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.

ENTRY FORM

Convenience Store Pizza Award This award aims to recognize those convenience store retailers who are actively driving the convenience pizza sector of the market. All retailers are automatically considered for this award.

Judging: Based on growth (using Kantar market data), positive value growth (using data to consider how each retailer has performed against the average market price), innovation (based on the number of new product launches and genuinely innovative products launched in the period) and category development.

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

New Product or Ingredient Award This award aims to recognize those suppliers who are developing/sourcing new equipment, products and ingredients for use by manufacturers or restaurant/delivery market. The judges will be looking for innovative ideas which can positively benefit operators. 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 short-listed in this category may be invited to submit samples for judging in the Autumn.

Party Packs Sponsored by:

To enter the PAPA Awards 2012 simply complete this form and send it with the material requested to PAPA Awards 2012, Association House, 18c Moor Street, Chepstow NP16 5DB to arrive by no later than 3rd September 2012.

Contact name:..........................................................................................................................

PAPA Technical Excellence Award

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

Chilled Pizza Retailer Award

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

Convenience Pizza Retailer Award

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

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

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

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

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

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

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

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 The Italian Restaurant Platinum and Gold Awards Independent Pizza Delivery Store Award Frozen Multiple Pizza Retailer Award

Pasta Retailer Award Manufactured Pizza Product Award Manufactured Pasta Product Award New Product or Ingredient Award Pizza Delivery Chain Award If you are entering a catering or retail award category, please state how many units you operate under this brand name? _________ units If you would like to book places at the PAPA Awards Dinner on November 15th in London. Please complete the following: I would like to book: ____ table(s) of 10 places at the 2012 PAPA Dinner at a cost of £2,200+ VAT ____ place(s) at the 2012 PAPA Dinner at a cost of £230 + VAT each 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

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2012 Reserve your place for a great party night out with music, singing and dancing until 2am

At the The Pizza, Pasta & Italian Food Industry Awards Dinner On Thursday 15th November 2012 At Lancaster London Hotel, Hyde Park Charity raffle and auction in aid of

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

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

Address . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

(formerly Feed The Children)

.............................................................................. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Post code . . . . . . . . . . . . . . . . . . .

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

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

Dress code: Black tie Bar opens: 19.15pm Dinner called 19.40pm

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

I wish to book: . . . . . . table(s) of 10 places at the 2012 PAPA Awards Dinner at £2200 + VAT

Starring

. . . . . . place(s) at the 2012 PAPA Awards Dinner at £230 + 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

90s; disco to 60s, 70s, 80s and From soul, Motown and full the e ga ll, rock and reg hits of today to rock’n’ro ect dir d an live u yo to brought , spectrum of party classics ted oration of super-talen by this eight-piece collab gers and performers. s, multi-skilled musician sin

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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, 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 Cuisine Pizza Chef of the Year Competition The creamy and spreadable consistency of Boursin ® Cuisine adds a subtle yet exciting dimension to any Pizza.

Boursin ® melts smoothly and mixes easily with other ingredients, hot or cold, and gives a creamy bite to classic dishes.

Dell’ami Harissa with Rose Petal Pizza Chef of the Year Competition Produced to a unique dell’ami recipe; it is a blend of aromatic spices enhanced with the addition of rose petals. A fantastically diverse pesto that enhances fish, chicken and particularly tomato based sauces.

Whitworths Bros Pizza Chef of the Year Competition Whitworth Bros produce all grades of pizza flour for the pizza professional Leathams Roquito® Chilli Pepper Pizza Chef of the Year Competition Sold exclusively by Leathams, Roquito® Peppers are used on pizzas all across the country. Sourced from South America, these hot sweet peppers could be the only hot pepper you could ever need and can liven up all types of pizzas.

Sponsored by:

PIZZA CHEF of the year 2012

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 1st October 2012 New Concept Test Kitchen, 588 Glasgow Road, Glasgow, G81 1NH

In each category a winner will be selected from each heat to go forward to the final, which will take place on Thursday, 15 November 2012 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.

London heat 11am, Monday 15th October 2012 Bel UK Kitchen Suite 1, 2nd Floor, 160 London Road Sevenoaks, Kent, TN13 1BT

What to send in What to send in: Please contact Pam Sainsbury with your details for entry forms and to receive samples of the sponsors’ products, BY JULY 14TH 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.

South West heat Date and venue to be confirmed

CLOSING DATE FOR COMPLETED ENTRIES: 3rd September 2012

Bolton heat 11am, Tuesday 2nd October 2012 Stateside Foods Ltd, 31-34 Great Bank Road Wingate Industrial Park, Westhoughton Bolton, BL5 3XU

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 20

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equipment

Catering equipment A round up of some of the latest catering equipment launches of interest to the Italian food sector.

What’s hot?

Catering equipment supplier, Whitco (www.whitcoltd.com), say that they are pleased to announce the addition of Moretti Forni to their pizza and pasta product range, notably the company’s Amalfi and Serie T models of ovens.

The Amalfi model is available in four different sizes, the baking chamber being entirely lined with refractory bricks and meaning that the oven has exceptional properties when it comes to maintaining the temperature inside, and in turn reducing consumption, claim Moretti.

The set temperature is reached with special coil heating elements. Extra-thick wool rock insulation limits heat loss to a minimum, another contributing factor to saving energy and to keeping the outer surfaces of the oven cool enough for the operators to work in the utmost safety. The temperature is electronically controlled with independent adjustment for the top and bottom as well as for the different chambers. There are 20 customisable programmes to meet with a host of different consumer needs and automatic timer for switch-on.

The Moretti Professional Serie T model represents the cutting edge of tunnel ovens range. In gas or electric versions, this range has a strong presence on export markets and thanks to the different parameter settings, it can also be used for baking a variety of gastronomic products, thus, not only pizza, say the company.

Part of Lincat’s new chargrill range.

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Part of the Moretti Forni oven range now being offered by Whitco.

Serie T has achieved four International patents thanks to sophisticated systems that guarantee the safety of the operators, the minimum heat dispersion and energy saving. It does not require specialist operators and is especially suited to franchise pizzerias and restaurants, as well as pizzerias inside shopping centres and those offering a home delivery service, suggest Moretti Forni.

“Currently, 55% of our production goes for export, while 45% goes to the Italian market, mainly the ‘pizzeria’ sector, where we have roughly 40% of the market. We deliver more than 6,000 ovens every year, in all five continents. This spread has made us the world’s top manufacturer of static ovens for pizzerias,” says Mario Moretti, CEO of Moretti Forni.

“After recording increases in business turnover of some 15% over the last two years, in 2011 we also began to work with the exSoviet Union republics, where we are beginning to establish a good reference market.”

The markets in which the company is present and where it continues to invest are Europe, Australia, Canada and the Middle East.

Although its distribution area is vast, Moretti Forni says that it has never given up its direct contact with customers, which means it takes part in more than fifty specialist trade expos all over the world, every year, making sure of its presence in the various geographical areas of interest.

“Moretti Forni has always been committed to this and sets aside a budget for research into technology and cutting-edge solutions that will above all enable us to save resources and energy, such as using renewable sources, cutting waste at all stages in the production process and sustainability throughout the supply chain,” adds director, Luigi Moretti.

“90% of our products are powered by electricity and guarantee zero emissions, reducing the growth of global deforestation.

We can’t deny that in Italy, electricity has a very high cost, although it is the only clean energy available, and this has led us to use technologies especially to save this energy and to make products where this is a priority.”

Therefore, Moretti Forni’s registered patents include Split-Deck Technology (an innovative system for the automatic control of four different temperatures inside the same baking chamber to allow simultaneous baking of different foods and power splitting).

Another significant patent is their CoolAround Technology, a sophisticated cooling system for the outer surface of the oven, which means guaranteed operator safety and minimum heat dispersion. A further initiative from the company to safeguard the environment has been its own installation of a photovoltaic system comprised of 693 panels able to meet more of 50% of the power needs at its company headquarters in Mondolfo, for full power autonomy and zero impact on the environment.

Lincat (www.lincat.co.uk), a UK manufacturer of commercial catering equipment, has added a new range of powerful, high efficiency gas chargrills to its heavy duty Opus 700 range. There are four new chargrills in all, two of which – the 1200mm wide OG7403N/P and the 1500mm wide OG7404N/P – are Lincat’s largest chargrills to date, say the company.

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equipment Looking after your commercial microwave oven The microwave oven is the workhorse of many a catering kitchen, big and small. In constant use for reheating, defrosting and cooking, they often get taken for granted, abused and misused, but when budgets are tight every piece of catering equipment needs to be looked after, even the humble microwave, to maximise its service life and ensure it is working to optimum efficiency.

Commercial microwave supplier, Samsung claim to supply one in four of the commercial microwave ovens bought in foodservice, and general manager of Samsung Professional Appliances, David Watts, has a few tips on how to look after these vital cooking appliances and keep them in pristine condition.

“Clean the air filters regularly, by removing them and washing in soapy water. Also clean the ceiling plate by removing it and washing in the dishwasher,” he advises.

“Steam cleaning should also be part of The new chargrills deliver energy savings of 55%, thanks to the innovative design of their infra-red ceramic plaque burners. These produce intense heat output from relatively low kW input, to achieve outstanding cooking performance and energy efficiency.

They also offer the extremely fast heat up required by busy commercial kitchens.

Flexibility is provided by multiple heat zones which can be operated separately, enabling users either to create a heat gradient across the cooking area, or to turn sections off during quiet periods to save energy.

“As the popularity of chargrilled food and healthier options continues to grow, our new, larger chargrills can help businesses to widen their menu, increase their output and reduce their operating costs,” says Nick McDonald, marketing director of Lincat.

The heat radiants which shield each burner have been designed to deliver the optimum amount of flaring to produce a delicious chargrilled taste, and reversible branding grids allow uninterrupted cooking.

Other features include a sturdy one-piece stainless steel splashguard and a convenient large debris collection drawer which can be filled with water, to aid cleaning. All of the new models are supplied as counter-top units but can be mounted on optional floor stands, point out the company.

Rational says its multi-tasking SelfCookingCenter® whitefficiency®, which will be on show at lunch! (Stand 115, 20 to 21 September 2012, Business Design Centre, London) is the ideal cooking platform for restaurants and take-aways. Energy efficient, fast and easy to use, it adapts to the food it

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your cleaning regime. Firstly, remove grease from the interior by steam cleaning. This is much easier than it sounds - simply place a wet cloth with lemon fluid in the oven cavity and turn on the microwave for a few minutes.

“After steam cleaning, wipe the oven interior to remove any residual food (which should have been loosened). Don’t use the same cloth as for the steam clean as it may be too hot to handle.”

is cooking to produce perfect results, every time, whether it’s pizza, croissants, roast meats, chips or pan-fried fish.

The latest version of Rational’s award winning combi steamer has a special new technology, Efficient LevelControl (ELC), designed for busy catering businesses that need to cook a variety of different foods in a short space of time.

ELC tells the user which different foods can be cooked simultaneously in the combi steamer. For example, a full breakfast of fried eggs, bacon, sausages, tomatoes, mushrooms, black pudding, beans, fried bread and toast can be prepared together, in one load, with each ingredient on different racks. The technology intelligently controls the cooking time for each rack, according to the amount of food and how often, and for how long, the door is opened during the cooking process. It means that everything is cooked to perfection, every time.

Because different food types can be cooked at the same time so easily, ELC

maximises the output of the SelfCookingCenter whitefficiency – it’s especially useful in peak periods, such as breakfast and lunch, when staff are at full stretch and customers don’t have time to wait. Furthermore, it can increase cooking capacity by up to 30% and reduce energy consumption by up to 20% compared to previous models, claim Rational.

Visitors to lunch! can book themselves on to a free combi cooking seminar, where they can try the latest SelfCookingCenter whitefficiency for themselves, with expert guidance and training from Rational chefs (the seminars are happening all around the UK and attendees get a free lunch as part of the deal, www.rational-UK.com).

Cool moves Williams Refrigeration (www.williamsrefrigeration.co.uk) has launched a new slimline version of its popular range of Jade gastronorm counters. The new model offers all the features of the established Jade counters, but slimmed down to a depth of just 500mm, making it ideal for tight spaces, say the company.

Available in two- and three-door versions, as a refrigerator (+1/+4°C) or freezer (-18/22°C), the two-door has an optimum capacity of 242 litres, the three-door 354 litres. It is also the first model in its range to be fitted with Williams’ new energy-efficient compressors. The smaller compressors offer an improved heat exchange, a reduced risk of refrigerant leakage and will save you on average up to £100 pa on your energy bill, compared to standard units.

The new counters have many more energy-saving features, including CoolSmart controllers. As well as saving energy, by only running the refrigeration system when it is required, the CoolSmart monitors the fan, defrost, compressor and probe, alerting users to potential problems and ensuring that the critical storage temperature is not compromised.

To further reduce running costs, all doors are self-closing and fitted with easy to clean, replaceable magnetic balloon gaskets. The optional two- and three-drawer versions further reduce energy consumption and the high performance 75mm insulation, which has low GWP and zero ODP, offers marketleading thermal efficiency.

The Jade Slimline is also available with hydrocarbon refrigerant – providing the ultimate ‘green’ solution. The new counter has beem designed for effective operation in high ambient 43°C environments and features a tough stainless steel exterior, which is proven to withstand the rigours of day-to-day operation in the busiest kitchens.

The introduction of the new compressors has enabled Williams to redesign the layout of the refrigeration system, say the company. Coupled with the ability to

August 2012

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www.papa.org.uk

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equipment

Above: Irinox’s MF25.1 Plus and right, the Jade Slimline from Williams.

products overnight. For example, a slow cooked lamb recipe could be started at 6pm in the evening, left overnight to cook until 4am the following morning and be hot held, fully chilled or shock frozen by the time the next day begins, say the firm.

The cooking temperature of the MF25.1 Plus is limited to a maximum of 85 with chilling possible down to -40oC . The unit which can also be used as a very high-tech proving cupboard - is accurate to 1oC (Irinox have recently signed an exclusivity deal with equipment firm Jestic for the entirety of its UK and Irish distribution).

Mixers Foodservice Equipment Marketing (FEM) has launched the new Vollrath heavy duty planetary mixer range with a comprehensive selection of attachments.

These workhorses of the commercial kitchen are fitted with a number 12 hub to accommodate a meat grinder or vegetable slicer to increase food preparation options beyond mixing.

Designed for demanding applications and constant use, the gears and shafts of all mixers are made of heat-treated alloy steel for long life and quieter operation, say the manufacturers. Thermal overload protection automatically shuts off the mixers to prevent damage to the motor in the event

Q&A (Neil Richards, managing director of Metcalfe Catering, www.metcalfecatering.com)

Part of the new Vollrath heavy duty planetary mixer range.

completely remove the cassette system, this makes the Jade Slimline easy to service and maintain.

The integral handle provides a non-slip ‘grab’ on the door and it can be delivered to site with heavy duty, non-marking braked swivel castors, which ensure both mobility and stability.

Blast chiller manufacturer, Irinox. claims to have launched the industry’s first unit that can slow cook as well as re-thermalise, proof, blast chill and shock freeze. The fully programmable MF25.1 Plus comes with a wide selection of pre-set cooking and chilling cycles making it suitable for gastronomy, pastry, ice cream and bakery.

The standout feature of the unit - which will accept both gastronorm and 600mm x 400mm (bakery standard) trays - is that it can be used to cook, chill and reheat

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Q: What style of mixer is best?

A: The style of mixer you need depends on what you'll be primarily mixing. Items of a more liquid consistency are best controlled by an immersion blender, where you can have the most control over where the mixer goes and how fast or with what frequency it mixes. Pizzerias or large-volume bakeries will tend to be best served by a floor model mixer, where higher horse power and larger capacities will help keep large batches of dough under control.

Q: How much horsepower is right for my mixer?

A: The amount of horsepower a mixer needs is again defined by how much you mix, its consistency and how often you mix it. For a large bakery or pizza place, where bulk amounts of dough are made at one time, a two to three horsepower motor is the best option, because it will stall less when the dough reaches its thickest consistency. Be careful- when choosing your mixer, horsepower is key.

Too powerful a mixer and you'll end up with a large mess, and yet too weak a

mixer will leave jammed gears and frustrating repairs, so make sure you take into account what you're mixing when choosing horsepower.

Q: Which attachments do I need?

A: Attachments are usually rather easy to choose. For large amounts of dough, dough hooks work best, as they control the dough and mix it properly in the least amount of time. For lighter loads, such as whipped topping for desserts, or sensitive eggbased items such as souffles, a beater attachment is best, because it can operate at the slowest setting to gently fold in ingredients.

Metcalfe’s SP-3040HI mixer.

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equipment of a problem.

The planetary mixing action, with three speed transmission, ensures consistent mixing regardless of volume, to give a smooth homogenous result. For ease of operation there is also a timer with automatic stop and audible shut-off signal.

The mixers can either be bench- or floormounted with surface protection foot covers for added stability and safety.

FEM expects the most popular model to be the MIX1020, with an 18.9 litres capacity and 0.5hp motor. This mixer can process 11.3kg of bread and roll dough, 9.1kg of thick pizza dough, 6.8kg of mashed potatoes or 9.1kg of cake batter. Or it can whisk up 0.9 litres of meringue and 3.8 litres of cream to fill them!

FEM supplies the mixer with a dough hook, wire whisk, spatula, stainless steel mixing bowl and safety guard as standard.

Other accessories available include grinder and slicer attachments, agitators, bowls and reducer kits (for more information visit www.fem.co.uk).

Precision slicing As the founder of Donatos Pizza, a Columbus, Ohio-based chain with 200 stores in US five states, it was Jim Grote who was driven to find a better way to slice and apply pepperoni to his pies, creating the Peppamatic, the world’s first automated

pepperoni slicer/applicator, in the late 1960s. The Peppamatic’s unique ability to cut labour costs, while increasing productivity and efficiency, inspired him to go on to found the Grote Company.

Since 1972, the Grote Company has established itself as a world leader in slicer/applicator innovation and technology, and continues to revolutionise the way food processors and manufacturers slice, stack, portion, count and arrange virtually all types of food products, including pizza toppings.

Grote’s extensive product line includes equipment to handle simple applications, such as bulk slicing and portion control, and is ideal for slicing most boneless and nonfrozen deli and whole muscle meats, say the company. The delicate cutting action of Grote’s patented Accuband® blade has made it one of the most versatile slicing

systems in the industry, with Grote’s 613 and 713 multi-purpose slicers offer two of the most diverse cutting platforms on the market today.

Frozen pizza producers can precisely place pepperoni slices onto moving pizza and French bread crusts with the help of Grote’s Electric Peppamatic (e-Pepp). The ePepp slices and applies pepperoni in predetermined patterns—customised to your requirements—and can accommodate crusts up to 18” in diameter. Grote’s patented AccuBand® blade system also helps ensures optimal slice quality and product yield. A touch screen makes the ePepp easy to operate while removable parts facilitate easy cleaning and sanitation.

Grote’s more complex systems can also provide solutions for automating food manufacturing processes. In these applications, Grote equipment is ideally suited for precisely slicing and applying products onto moving production line targets, as well as for applying sliced products directly onto moving oven belts. In fact. Grote’s High Speed slicer has become an industry standard for precooked bacon lines, while Grote’s Peppamatic and Slicer/Applicators have become staples in the frozen pizza and snackfood industries (its European sales and service office is based in Wrexham, www.grotecompany.com).

The Pizza Oven People Nationwide distributors of pizza, bakery and catering equipment.

• Pizza ovens • zanolli conveyor ovens • dough mixers • pizza rollers • Refrigerated prep tables • fridges & freezers • chargrills • food prep machines

Tel: 0151 548 5818 Fax: 0151 548 5835 E: info@cater-bake.co.uk W: www.cater-bake.co.uk UK agents for

www.papa.org.uk

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profile

Update of an icon The first Spaghetti House to open in Goodge Street, London, in 1955 has recently undergone a refurbishment that was completed in June this year, the challenge being, admit the family-run concern, how to appeal more to the youth element, but still appeal to the three generations who have now been enjoying the venue precisely because it has remained the same!

Thoughtful change Initially the Lavarini family consulted with architects, their operations manager and marketing director. Some of these new recruits to their management team have also been part of their planning process, says Luigi Lavarini, who describes this process as a way of making room and provision for the future by taking on board the input of people outwith the family unit so as to be able canvas different views and be in a position to update.

When asked if this is a sign of the family stepping away from the business, Luigi Lavarini says not, and that the appointment of new people is an “investment in commitment for the future” as they seek to strengthen themselves for the next 10 to 15 years by informing themselves with the restaurant experience of others.

“Our first Spaghetti House in Goodge Street has always been a much-loved neighbourhood Italian eating and drinking place.

Although I still remember the shock of our first customers when they tasted pasta ‘al dente’ for the first time!” says Luigi Lavarini, the founder’s eldest son and today CEO of the 12-strong family of restaurants.

“Today more than ever, we

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pizzapasta AND ITALIAN FOOD

Background In 1947 two young men, Simone Lavarini and Lorenzo Fraquelli, set out from Italy for London in search of work. By 1955, they were missing Italy so much that they decided to recreate the warmth and enjoyment of an Italian family kitchen right in the heart of London, which was to become their permanent ‘home’.

Spaghetti House was born, and all Simone’s and Lorenzo’s new friends loved the charm, the fabulous cooking and the convivial atmosphere at Spaghetti House so much, that they kept returning, and still do today.

Spaghetti House is now looked after and nurtured by Simone’s three grown-up children, and is arguably the only restaurant group in London still family-run and privately owned.

It has 12 restaurants across London, each with its own individual charm and has created over 300 jobs in London, and continues to grow.

Simone, now in his 80’s still personally visits many of the restaurants every week. His eldest son Luigi Lavarini has succeeded him as the group’s CEO. His daughter Stefana is the group’s interiors and design director, and his other son, Riccardo, is the procurement and estates director (www.spaghettihouse.co.uk).

“Have we gone mad, listing this old warhorse among all the dazzling starts of the contemporary Italian London dining scene?

On the contrary. Established on Goodge Street in 1955, SpagHo was cooking with olive oil at a time when you still bought it at the chemist...its ragu’ is still ace, cooked for hours just like they do in Bologna…we think this chain is the cat’s whiskers,” said this year’s Tatler’s Restaurant Guide. want this particular ‘house’ to be a place where people can pop in any time of the day – a place that is going to be part of their life as much as it is part of our Italian heritage and tradition.

This is how we are shaping our

future and that of our restaurants.”

This transition has taken two years, reveal the restaurant group, with the Goodge Street restaurant in particular always having been somewhat of a

The theatrical, new-look second floor where the chefs can mingle with customers.

unique restaurant in London due to its layout of five kitchens and a preparation area downstairs. This, however, in the modern era, had started to make staffing a challenge with not all floors in use, yet on other days,

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profile The ground floor breakfast area.

kitchen that used to be on the first floor. They have pizzas on the menu and have added an additional oven to the basement.

they were finding that they needed to utilise everything to the full.

So it has been important to get the new design right, and the restaurant admit that it has been a daunting process and that they have tried all options when it came to the kitchen setup, having now closed the

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A real house When it first opened, Spaghetti House occupied the ground floor only, a small but popular space which had people queuing round the corner for its pasta. In the ensuing years, three other floors were soon added.

Thus the refurbishment has paid homage to the history and heritage of the original house, with each floor setting out to recreate the style and feel of a different room.

On the ground floor La Cucina (The Kitchen) is the show-stopper and the heart of the restaurant, with floor to ceiling windows opening up concertina-style and several al fresco tables available for that authentic Italian feel. The open kitchen has fresh produce racking from which chefs take ingredients during cooking, and it also offers counter eating and banquette seating creating a buzzing ambiance and fastpaced service for those just

dropping by for a quick coffee, sandwich and read of a newspaper.

The first floor recreates La Sala da Pranzo (The Dining Room) a homely area with display shelves and a dresser where guests can relax with cooked-to-order meals, a full choice of menus, and slick and friendly service, On the second floor there is another open kitchen in La Saletta (The Living Room) with chefs on hand to personally deliver the food. There is a kitchen bench for a less formal experience or round window tables for families or groups.

Self-contained and fully serviced, you can even have your own chef cooking just for you making it perfect for parties.

Il Salone (The Drawing Room) on the top third floor, is arguably the most versatile as it is fully equipped with concealed screens and Wi-Fi, making ideal for breakfast and lunch meetings, private dinners and receptions. When in use as a restaurant floor, it offers a relaxed, calm décor, ideal for lingering over longer lunches or dinners.

Modern, neutral décor has been offset by bold murals depicting iconic scenes of Italian lifestyle and it is airconditioned throughout. Signs of the ‘original’ Spaghetti House, of course, remain, not least its iconic tiered building with its oval windows, its inlaid stone staircase connecting the floors and original Italian artisan ceramics decorating the staircase’s walls.

The private dining that is now available on the second and third floors can cater for between 20 to 70 people, making it ideal for lunches, dinners, receptions and business meetings, including breakfast. And fortunately, their regular customers have remained open-minded and positive throughout the whole process of change, adds Luigi Lavarini, with many appreciative of the fact that they now have “something new to come to”.

The restaurant can cater for 120, plus 34 alfresco in summer and the average price per head is £25 for three-course meal with wine. Monday to Friday the restaurant is open from

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profile 7am to 11pm, and weekends, from 11am to 10.30 pm.

In keeping with original ethos and ‘all day’ hospitality of the first Spaghetti House, and that of similar Italian foodserving cafés and restaurants that started out at the time in a spirit of never wanting to turn anyone away, let alone, ask them to leave, the Lavarini family now describe the style of their Goodge Street restaurant as being ‘dawn to dusk’ eating Italian-style, from breakfast to brunch and afternoon bites, to a-la-carte lunch and dinner, with full waiter service.

The food The emphasis of the dishes is still on regional Italian cuisine including a family recipe section, artisan pasta and risotto, stonebaked pizza with home-made dough, and a full menu of fish and meat specialities such as Whole Roast Branzino with lemon and thyme and classic Scaloppine, all complemented by a well chosen wine list.

There’s now a kid’s menu from £5 for two courses, including colouring books and pencils.

Think freshly baked croissants with Nutella or Provolone and Roma tomatoes for breakfast, wood-fired

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sandwiches, steak and egg bruschetta or frittata with smoked pancetta, from £6.95, with a cup of good Italian coffee, served from 7am weekdays and from 11am at weekends.

There’s Il Pentolone – ‘the big pot’ – a daily, freshly cooked dish for a quick brunch or lunch. Be quick to order though, because when it’s gone it’s gone! Choose from the a la

carte for a classic lunch or dinner, where the Family Recipes section features Spaghetti Bolognese at £9.95 (the recipe for the slow cooked beef ragù with plum tomatoes, red wine and herbs has not changed since 1955, and has won an accolade from Tatler’s Restaurant Guide 2012).

They are now also offering gluten-free spaghetti, including the La Spaghettata at £17.95, the Italian way of eating from a huge bowl of pasta shared around the table. In addition there are artisan pasta and risotto dishes and tasty, stonebaked pizza with home-made dough. Veal Piccatine at £13.95 can be found on the a-la-carte seasonal menu which changes four times a year. The wine list is adventurous yet reasonable, meaning that customers can afford to experiment, feel Spaghetti House.

Affogato and Buffalo ricotta cheesecake are great for dessert and for mid-afternoon, when a ‘small bites’ menu also features boards with antipasti with cured meats and cheeses. The core menu offers many Italian favourites, but customers are encouraged to always check the board as the chefs create daily specials with market fresh ingredients every day.

Sadly for some of the regular, older diners, they might find that some of their well known dishes might have gone from the menu, whereas others have been subtly changed, such as a cream-free Carbonara sauce option that features a freshly poached egg in the middle, and so requires immediate eating to coat the spaghetti for full gourmet enjoymen.

Among a market flooded with coffee shops, snack bars, concept diners, bars and expensive formal restaurants, the new all-day dining formula at this flagship Spaghetti House is aiming to fill a segment which includes elements drawn from many of its competitors.

From coffee shop to a full, waiter service restaurant proposition, its success and continuing appeal lies in providing choice, innovation and value for money all under one roof.

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pizza delivery

Deliveries

in demand

There’s no denying that the takeaway industry is in the throes of an on-line ordering revolution, which in turn can mean more home deliveries. Businesses are seeing a dramatic shift in customers’ purchasing habits as they shop, socialise and order food in the digital age. However, as we outline here, some of pizza industry’s most well known software, hardware and service suppliers are continuing to help meet this demand via their innovation and technical expertise.

On-line boom In its latest trading statement for the 26 weeks ended 24 June 2012, Domino’s Pizza Group plc with stores in the UK, Ireland and Germany announced that its online system sales had increased by 43.4% (2011: 50.9%) to £121.2m (2011: £84.5m) with online sales accounting for 52.4% of UK delivered sales (2011: 41.9%).

Of this, 17.9% of on-line orders were taken through a mobile device.

Indeed, back at the start of the year, Domino’s then chief executive, Chris Moore, commented: “When we launched on-line ordering just over a decade ago, it was a huge investment, but one that has continued to pay off, year-onyear. To put this achievement in context, 12 years ago we took £100,000 in on-line sales in a year, by 2000 we were taking £1 million in a year and now we are taking £1 million in a day.”

On-line ordering is here to stay and it’s resolutely the preferred method for the majority of hungry customers. For independent delivery restaurant owners, especially those in the pizza and pasta industry, it’s becoming increasingly difficult to compete in this arena.

While many may no longer be 32

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asking ‘why’ they should move into the on-line world, the ‘how’ is more difficult. Without the technological infrastructure or know-how, it can seem like an insurmountable obstacle, but there is hope.

Since 2006 Just-Eat.co.uk, for example, have been helping local UK delivery restaurants stand toeto-toe with national pizza chains, connecting them with their customers in the on-line world to thriving success.

What began 11 years ago in Denmark as a desire to let hungry Just-Eat’s David Buttress, who is keen to ensure that independent operators are on a level playing field with the chains when it comes to on-line ordering.

surfers order their food on-line from local takeaways has quickly grown into the world’s leading on-line takeaway ordering service, helping delivery restaurants reach new customers in 13 countries around the world.

In 2006 Just-Eat launched in the UK and, thanks to our hunger for on-line ordering, it quickly became the company’s flagship country and the Just-Eat HQ was moved to London. With exceptional growth year-on-year, Just-Eat has gone on to establish itself as one of Europe’s leading ecommerce businesses - a sign of the public’s hunger for on-line ordering from local takeaways.

“The British public is going online to get its food, but they still want to have it made and delivered by the local restaurants they know and love,” says JustEat’s UK managing director, David Buttress.

“That’s why the independent delivery restaurants are so

successful. We believe that we are now the number one on-line food brand in the UK. We let people order on-line locally, and we champion the uniqueness of these restaurants so that customers aren’t restricted to the lack of individuality of the larger chains.”

Between September 2011 and February 2012, Just-Eat was visited 20 million times (overtaking Domino’s Pizza to be the UK’s number one food and beverage web site according to industry body Hitwise). According to Google, Just-Eat was also the second fastest growing food site in the world in 2011 (behind Wendy's in the USA).

The service is simple for both restaurants and hungry customers and once signed up with Just-Eat, the delivery restaurants takeaway menu is placed on-line. Customers search for their postcode on JustEat.co.uk and a list of takeaways August 2012

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pizza delivery in their area appears for them to choose from, helping to promote local takeaway restaurants to customers who may not have previously heard about them. This can be a huge benefit to those in the pizza takeaway sector that is often dominated by large chains with big marketing budgets, point out Just-Eat. When an order is placed it’s sent electronically to the Order Terminal given to restaurants upon joining Just-Eat. The order can then be accepted and the order is printed out on a receipt.

This simple process means restaurant staff are no longer dealing with potentially timeconsuming ‘phone calls. What would previously have meant minutes being distracted from other work is now simply confirming the order, also avoiding the any misheard items that ‘phone orders often cause.

This means delivery restaurants can concentrate on doing what they do best - cooking great food.

Customer benefits It’s not just about making the process easier for the restaurant staff, however, say Just-Eat. When the restaurant accepts the order, an expected delivery time can be chosen, which appears on the customer’s order confirmation page on Just-Eat. This allows restaurants and customers to keep the immediacy of telephone ordering without the hassle.

Numerous features allow restaurant partners to further promote themselves on Just-Eat, from search result top placement to Customer Special Offers, the latter allowing restaurants to provide percentage off discounts on-line (eg., 20% off if you spend £15 or more) to compete with the big chains.

Just-Eat says that what it is doing is bringing the knowledge, technology and experience of an industry leading service to local, independent takeaway restaurants at an affordable price, allowing pizza delivery restaurants to compete in the world wide web.

“Restaurants know that partnering with us is the key ingredient to reaching customers in their local area,” says David Buttress.

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Domenico Crolla, Just-Eat restaurant partner owner of Bella Napoli and Pizza Couture in Glasgow agrees. "I have been in the pizza business for over 30 years and have witnessed the humble pie grow from strength to strength,” he says.“Sadly, today it’s not just about making the best pizza any more, the customer has too much choice and sometimes the quality of the pizza is not uppermost in their mind. More often I find it’s the convenience of ordering that gets the deal. JustEat have created a site that is well marketed, easy to use and known to all my potential customers.”

This customer awareness that restaurants benefit from has been built up by a dedicated marketing team working towards getting restaurant partners more orders.

Just-Eat say that they are unique in the industry with national TV advertisement campaigns airing at prime times on major channels, such as during X-Factor on ITV, giving independent restaurants the same marketing push that the big chains can afford.

Later this year Just-Eat will be launching a new national TV advertising campaign, further promoting their partner restaurants, and Customer Special Offers in particular that have been popular with recession hit customers.

Despite all this it is perhaps pizza delivery restaurant owner Domenico Crolla who most succinctly explains Just-Eat’s place in the takeaway industry.“For me as a smaller operator, Just-Eat allows me to compete with the big boys on a level playing field,” he says, referring to a playing field that takeaway owners can’t afford to ignore.

Tried and tested Also assisting outlets on the software front with their order taking and marketing capabilities is Integer’s inTouch Electronic Point of Sale system (epos). First launched 18 years ago, it has stood the test of time.

Offering a fast and easy order taking process, it has now been tried and tested by more than 1500 customers, many of whom use it across their multiple locations. At the same time, the inTouch system has evolved to take advantage of the latest technological innovations, making it quicker and easier for operators to contact their customers and for their customers to respond, say Integer “Integer was the first supplier to develop and incorporate textmessage marketing into their epos system,” recalls Integer’s Geoff Whittle.“Operators have been able to send text marketing messages to their customers directly from their inTouch systems for a long time, either on demand or at pre-scheduled times.

“We developed this technology to provide an instant tool to increase customers’ business, delivering significant return-oninvestment and value for money with a tool that requires very little input and a relatively small time commitment from customers who tend to be busy and focused on other areas of their business.

“We have also seen the quantity of texts that we sell to our customers more than triple as operators increasingly realise the power of, and see the returns from, instant marketing, and we have responded to this increased demand in a number of ways. First of all, we have made the user interface within the inTouch software much slicker, making it

much easier to select which customers will receive marketing messages - for example, by the date of their last order, by their postcode or area.”

The most important recent development for text messaging, however, say Integer, has been promotional codes.

“Operators can now include a code within a text message that customers can redeem when they place an order,” explains Geoff Whittle.“The code can be limited to a period of time – a short availability will prompt a call to action from the customer - and may entitle the customer to a discount or a free item.

“Most importantly, the code will be verified by the in-store software if a customer calls the store or by the web site if they order on-line, and the discount will be applied automatically – making it quicker for the server and cutting out mistakes.”

Just as text messaging has increased dramatically over the last two years, so has on-line ordering for food delivery. In turn, the increase in on-line orders placed on mobile devices has been even more dramatic. In response to this demand, last year Integer report that they enhanced the on-line ordering service that they have provided to their users for the last six years by making it available seamlessly to customers with any type of smart phone.

Integer’s on-line ordering web sites detect when orders are being placed from smart phones and automatically format the order screen for the customer.

Customers can then use promotional codes, pay for their order by credit card and receive acknowledgements, all on their smart phone.

The increased usage of smart phones has made it quicker and easier for operators to engage with their customers.

“Those of our customers who are most proactive with marketing have a Facebook page, and they encourage their customers to interact with them,” says Geoff Whittle.“They post promotions and promotional codes to their page which then appear in the news feeds of their growing number of fans. Each time that they post a new promotion, they see a corresponding increase in

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It’s simply the

Hottest Word of ‘mouth watering’ is the best way to summarize the success of ‘Hotbags’ by Whitco Hot Food Delivery Systems, both consumers and our clients agree that despite the wonderful quality about Italian food that makes it superb for takeout food, the robustness combined with the evocative and desirable ingredients needs due care and attention when delivering; as a damp, luke warm pizza looks less than appealing and conjures up less mouth watering thoughts and finally, taste buds fail to rise as do sales. - That’s why ‘Hotbag’ clients enjoy repeat orders from theirs.

The winter months are fast approaching and the best time to capture additional delivery sales, so don’t hesitate to contact our sales office to discuss your individual toppings – ohps requirements!!!

Contact, Whitco Hot Food Delivery Systems Telephone : 01 832 735007 or Email : info@whitcoltd.com quote Ref : HB1011

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pizza delivery on-line orders arriving on the epos system at the store, and because so many fans receive Facebook updates on their smart phones, they respond and order from their smart phones.”

Vehicle planning With the food delivery market being an extremely high pace and competitive industry, any problems with delivery vehicles can have a massive effect on a food delivery company’s performance as well as reputation.

Petrol and insurance prices are at an all-time high, and so for many operators a more cost effective and reliable means of transportation is increasingly needed.

With on average between 7080% of delivery orders taking place within one mile of the premises, using a bicycle could be the most advantageous mode of transportation for many.

“In the UK, we are far behind the rest of Europe in regards to alternative green solutions for short distance deliveries,” says GoBax’s director, Matthew Jacobs (www.gobax-bikes.co.uk).

“Currently operating over 700 GobaX G1 delivery bicycles in Germany, the pizza franchise Joeys has seen major cost savings since the introduction of the G1 that has enabled them to keep profits high and outgoings low during difficult economic times.”

One of the main concerns for food delivery business owners is that when a vehicle is out of service due to maintenance issues, delivery is potentially halted, meaning a loss of earnings, so looking for a reliable and cost efficient form of transportation is essential.

“There are currently a few bicycles on the market that have been adapted for food delivery, however not all have been designed for heavy everyday business use, and so could come unstuck in regards to high maintenance issues when put through their paces,” adds Matthew Jacobs.

“Anyone who has managed a fleet of mopeds will have seen that a large amount of money is spent on maintenance, keeping the vehicles road worthy and fit for delivery. However, the GobaX G1 food delivery bicycle has been designed by a pizza franchisee 36

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specifically for the food delivery market, and has been engineered to address all of the common problems associated with reliability, stability and performance.”

In fact, the G1 has been tested up to 20,000km without a hitch, claim the company and features a unique aluminium frame design and high end components such as Nuvinci internal gear hub and Magura hydraulic brakes.

“Whilst other bicycles might be less pricy, the G1 does everything you would expect from a Germanbuilt bicycle, making delivery transport issues within a mile a thing of the past. By using a bicycle for those deliveries within a mile, a food delivery business can expect to see an immediate reduction in their overheads (petrol, insurance, MOT, maintenance), as well as their carbon emissions,” concludes Matthew Jacobs.

If, instead, you are using motorised bikes in your business, then UK motorbike insurance providers, MCE Insurance, report that an increasing number of retailers are delivering fast food without the correct levels of cover in place. By doing this, such operators are risking hefty fines and motoring convictions by only adding ‘business use’ to policies.

“When you have your own business, it is important to surround yourself with people who know what they are doing.

Our existing customers have told us that finding the right insurance company to cover your delivery

bikes is as important as employing an expert pizzaiolo,” says Steve Eliott, MCE’s commercial motor manager.“We like to think that we are that expert company, so when you call my team, we will help you find the right cover for your bikes with no hassle, a quick turnaround and unbeatable prices.”

One of the few insurance companies to offer specialist delivery bike insurance who can tailor each policy to your specific needs, and offer an ‘any rider’ policy for your delivery bikes, MCE have always been keen to stress the importance of having the correct cover in place for you and your delivery drivers.

An ‘any rider’ policy, for example, would mean that anyone can deliver fast food on your business’s vehicles without the type of restraints that you might well experience elsewhere (age, driving history or residency, for example). Included in any of their quotes, say MCE – who are also the title sponsors of the MCE Insurance British Superbike Series – is free RAC breakdown cover.

MCE’s Fast Food Delivery insurance currently also includes a recession-busting 10% deposit, any age/any rider policies and fleet insurance as well as single rider policies. Some of their current pizza delivery customers include Papa Johns, Pizza GoGo, Firezza Ltd, Bugatti Pizzeria Ltd and Crouch End Pizza Ltd. End result Of course, as with many products, at the end of the day a business is

only as good as the quality of the final product its customers receive.

Helping to ensure that an outlet’s pizza remains in hot and tip top condition is Sweetheat (www.sweetheat.co.uk) of Dewsbury in West Yorkshire, who are manufacturers of the awardwinning Sweetheat heated delivery bags system which allow restaurants and takeaways to deliver piping hot pizzas at a constant 90oC to their customers.

“The benefits can be an asset to any catering establishment and will only serve to enhance the service that you are already providing,” says Sweetheat’s Nazim Maniar.“High customer satisfaction is guaranteed from the delivery of their hot pizza, leading to an increase in sales when they enjoy it so much and recommend you to all of their friends and family.”

SweetHeat’s delivery bags do not have any elements or breakable hot plates because they use the latest flexible technology that heats up to extremely high temperatures. An innovative, cloth-like element fits snugly around the heated delivery bag, keeping a constant 90oC to guarantee that the food is kept consistently hot. The bags are easy to clean, point out the company, and tough and hardwearing. The range includes pizza delivery bags, as wells as and larger squareshaped delivery bags for other types of food items. The system utilises barely any energy (less than a 40 Watt light bulb, claim the company) and enables pizzas to be delivered straight from the oven to bag with no sweating.

“Soggy pizzas are a result of cooling down and it’s this problem that's now a thing of the past thanks to the latest SweetHeat Technology,” says Nazim Maniar.“So there's no rubbery cheese or dried out toppings because the pizzas are kept piping hot, just as it was when it left the oven, and it never cools down. Our delivery bags stay hot at 90oC constant for a good 30 minutes.”

Sweetheat say that they are the only UK manufacturer of this type of product and currently supply customers including Center Parcs, Joe Rigatoni’s Italian Restaurants, Eddie Rocket Diners and Dixy Chicken.

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profile

NECTAR -

food for thought It is a fair bet that the last thing people think about as they tuck into a pizza is the amount of thought, science and innovation that has gone into creating the tasty topping of their choice. Yet, providing consumers with the flavours and tastes they want is the absolute key to success for pizza manufacturers. The art of producing pizza toppings that are popular and trendy, as well as cost effective, is a very exact science, as cooked meat ingredients producer, Dawn Farms, outline here.

Investment and insight Dawn Farms report that the multi-million Euro investment that went into creating a stateof-the-art science centre at its factory at Naas in Co. Kildare, Ireland, has transformed its business, as well as the way it thinks about the ingredients it supplies to customers throughout Europe.

As a result of that foresight the company, one of Europe’s leading cooked meat ingredients businesses, now has

a 24-strong team working on science and innovation, focusing on consumer trends and developing products that are carefully based on customer research and insights.

Their innovation process is called NECTAR, a stage-gate procedure which stands for Need, Explore, Create, Test, Action and Review and which is geared to convert ideas into products quickly and efficiently.

“It’s an insights-led science and innovation approach which

Background Dawn Farms offers a one stop shop proposition with processing capabilities in cooked beef, lamb, chicken, turkey and pork, including ham and bacon. There are no hydrogenated fats, artificial colours or flavours in the cooked and fermented meats in their ‘ready to order’ range.

They also produce fermented and dried meats such as pepperoni, salami and chorizo, and say that they are the only European supplier to use a unique heat treatment process which offers customers a higher degree of robustness in terms of product safety. Its foodservice range is sold through distribution partners in the UK and throughout Europe in France, Spain, Denmark, Sweden, the Netherlands and Italy.

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we believe delivers added value by combining customer knowledge with our skills in meat technology, product development and innovation,” explains Conor Cahill, the company’s head of science and innovation.

“There is no doubt that the investment in product innovation has boosted our position at the leading edge of product creativity. We understand the need today for product inspiration and excellence at the right price in order to entice the consumer to spend.”

So how does it work? By using the NECTAR process, Dawn Farms technologists define clear customer needs and develop a strong pipeline of new products to meet them.

“We have assigned clear roles and responsibilities at each stage of the process,” says Conor Cahill. “This ensures accountability and gives us the impetus to see everything through as quickly as possible from initial ideas right the way to final product launch.”

Delivering consistent, repeatable and profitable new product development is at the core of Dawn Farms’ relationship with its customers, and so the technical team is strongly focused on research into all types of emerging

consumer trends in convenience, health and wellness, and delivering product solutions that are time saving and hassle-free for the end user.

“We love our food here and we are great students of the marketplace and closely watch consumer trends with one aim: to provide speedy, tasty and cost effective ingredient options to meet the fastchanging requirements of our customers,” adds Conor Cahill.

Every month, the team brings out a new recipe to showcase one or more of its new food ingredients in order to demonstrate the versatility of its range. And the need to identify emerging and future consumer trends is always front of mind as Dawn Farms technologists set off into the marketplace on regular “Food Safaris” to see new developments at first hand, such as at the recent Taste of London.

Simple innovations can mean all the difference in an industry where competition is fiercely keen, say the company, August 2012

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profile who feel that an approach based on consumer needs and habits has the potential to invite loyalty and deliver longterm returns for manufacturers.

Innovation And there is no doubt that modern, time-hungry consumers are open to innovation, observe Dawn Farms. In the United States, for example, Technomic, a research and consulting firm which provides data for the food and drink industry, carried out two surveys in two years which showed consumers had become much more adventurous in their pizza selections.

In 2010, Technomic asked consumers about their willingness to try pizzas with “very innovative toppings.” At the time, 13% expressed a strong interest. However, this year, a fresh survey revealed that percentage had nearly trebled to 33%. Such findings provide a ringing endorsement of the value of innovation and represent an invitation to

BORD BIA’S SIX CONSUMER LIFESTYLE TRENDS (UPDATED FOR 2012 AND BEYOND) Fluid lives “I want to manage my busy life and make sure I am at my best for the challenges the day presents.”

Simple pleasures “I want to get more enjoyment from the simple things in life; to have experiences that add more fun and meaning.”

Responsible living “I am mindful that I need to live more responsibly; I want to make better choices that make a difference without having to compromise.”

Quest for health and wellness “I want a balanced approach to health and wellness, to have greater control through the choices I can make.”

Consumers in control “I like to pursue better value, to help maintain my lifestyle and to get the most from the money I have.”

Keeping it real “I am looking for products and brands that are real, authentic and honest, because I know I can trust what's in them and where they come from.” companies like Dawn Farms to get creative in order to meet consumers’ changing pizza preferences.

An in-depth study of the UK pizza market last year by The Grocer revealed that combined sales of chilled and frozen pizza

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profile had risen 3.5% by value and 5.5% by volume, mainly driven by a 7.5% rise in the value of own-label pizza. This study concluded that product innovation was behind much of the growth, with many retailers now offering products at multiple price and quality points.

“It’s a highly competitive marketplace that we work in,” says Conor Cahill. “In these times of tight economic restraint, we have had to work hard at striking a careful balance between producing specially formulated ingredients that deliver quality and taste but also reflect value at the same time.

“We are consistently challenging ourselves to make the best possible ingredients for pizza toppings in line with consumer and market trends.

There’s a saying in our company that quality is never an accident, and you can see this simple philosophy at work in all we do. We have a passion for learning, and outstanding food innovation is one of the key building blocks of our business.”

The Dawn Farms stake in the pizza industry is substantial. The company sends its people out for training in customers’ stores, restaurants or factories to boost their knowledge, immersing them in businesses to gain a full insight into all aspects of a customer’s operations.

And these customers include some of the world’s leading food brands, say the company.

Dawn Farms supplies a wide range of cooked and fermented meat ingredients to food manufacturers in the UK and European sandwich and pizza industries, with 80% of its current output exported to over 30 countries worldwide.

Lifestyle trends The innovation team also regularly researches and explores the set of six Consumer Lifestyle Trends from Bord Bia, the Irish Food Board.

A network of people in 46 different cities from 28 countries gathers on-theground intelligence about how consumer attitudes, needs

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wants and behaviours are changing. This programme helps the food and drinks industry to predict and prepare for consumers’ future needs and become more outward looking.

“The consumer lifestyle trends programme allows us to drill down and define a really solid basis for complex new product development projects.

The consumer lifestyle trends are applicable across geographic markets and are fully redefined every three years. They help us anticipate change in consumers’ lives, rather than just being responsive,” says Conor Cahill’s colleague, Jack McDermot, consumer insights manager.

“Trends help organisations like ours make sense of change and plan for it, and act as a catalyst for new thoughts and ideas. Our goal is always to ensure we identify the ‘next big thing’ in the food world, and how we can leverage this to create outstanding products for our customers.”

Bord Bia published a report

last year on trends in the European pizza market, quoting from the leading magazine Frozen Food Europe. The Board said the frozen pizza business in the main European markets remained buoyant, with the total retail pizza market in the eight main countries worth an estimated €3.8 billion (Germany, France and the UK represent the three biggest markets accounting for two thirds of sales).

The Board concluded that, with the sector continuing to perform well as consumers sought convenient and cheap alternatives to eating out, opportunities existed for manufacturers in more premium offers such as stone baked, stuffed crust and flat bread pizzas.

Mexican theme At the same time, tastes are showing strong signs of hotting up in the pizza market. While pepperoni remains the most popular ingredient for pizza toppings, Mexican and Asian

flavours are still big news in latest trends, particularly in the UK where there has been a big growth in rustic/authentic Mexican fast casual dining.

This has led to a lot of innovation at Dawn Farms using new, fresh, inventive flavours and ingredients in developing global flavours, such as slowcooked Mexican carnitas pulled pork, or Vietnamese meatballs with mint, lime and rice vinegar.

‘Takeaway-style’ pizza in retail is still a key growth area, in which tried and tested ingredients like spicy meatballs, cooked ground mince and chicken in various flavours deliver maximum flavour for meat-loving consumers.

“We have had some real fun recently developing really tasty side dishes, like our new pork belly bites that deliver a consistent portion size with great texture and flavour,” says Conor Cahill. “Our team of chefs and technologists spent time in locations such as London, Memphis and New Orleans to ensure we understood the new emerging regional flavours.

Meanwhile, back here in our innovation centre, we are getting great ideas out of our recent cook book club events, which are certainly keeping our new product pipeline full with lots of potential new products for the rest of this year.”

Dawn Farms is also currently uniting and expanding both its own and the sales operations of its UK subsidiary TMI Foods under sales sirector Ian Ritchie.

The sales team will be based at TMI Foods’ modern factory offices in Northampton in a move geared to provide customers with enhanced access to the combined product range and more streamlined sales and after sales service.

Readers of Pizza Pasta & Italian Food magazine interested in emerging consumer trends can sign up for Dawn Farms’ “Top 9 For Friday” consumer and menu insights ezine to keep up to speed with what’s going on in the marketplace (email Jack McDermot at Dawn Farms and ask to be included on the distribution list: jmcdermot@dawnfarms.ie).

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design

Image

conscious It is fair to say that a new wave of fast casual restaurants is responsible for redefining the experience of affordable dining with a powerful combination of technology, sustainability and extreme customisation, all influences which existing and would-be operators ignore at their peril.

Design trends Today’s consumers are increasingly looking for an added benefit to their food – not only does it have to taste good, but the environment they sit in to eat it must make them feel good too, and it is these trends and requirements that are now making their strong presence felt in the wider eating environment.

Conran Contracts, the trade arm of the Conran Shop, for instance, has been working on some exciting new projects including Bengal Warehouse and Shield House, having also recently provided all the furniture for the public spaces at Westfield Stratford.

Max Pilbeam, head of Conran Contracts (www.conranshop contracts.co.uk), who has been working with Ben MastertonSmith on the award winning Byron restaurants, as well as the leading-edge interiors for some of the most exciting names in UK gastronomy right now (recent projects include Soho House Berlin, Tom’s Kitchen, Kitchen Italia and Moro), invited Ben to comment on the design trends which he feels are now impacting upon the sector as a whole.

Hi-tech bespoke “The ability to make small batches of customised products or materials as people increasingly

GO IN has introduced a new range of bar stools in a wide variety of designs, colours and finishes to complement any bar environment - from the simple to extravagant, from retro to contemporary and from funky to traditional (www.go-in.co.uk).

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want to use uniqueness to help define their brand and stand out from the crowd. It may be a famous chair in a new colour, a custom tile design or wallpaper.

It’s not a trend as such but more about developing the ability to engage in collaborative designs with manufacturers,” says Ben Masterton-Smith.

“At the same time, it’s a great opportunity to collaborate with younger designers and manufacturers – for example, we have recently been making custom lights for the Byron restaurant schemes as we were unable to find lights that fit our design intent. Some of the designs we have commissioned are amazing and I’m sure they will be put into production as a result.”

Reclaimed materials “Still very much in play, but the narrative is moving far beyond a ‘friendly’ industrial look that is quickly becoming ubiquitous to something more interesting and unique,” says Ben MastertonSmith.

“Craft and industrial techniques will be combined with creative new ways of addressing ideas of reusing, reducing and recycling. Again, unique products, collaborations and concepts that use reclaimed materials that have a beautiful, polished raw aesthetic will be in evidence with many

surface treatments and interesting material juxtapositions.”

Colour customisation “Colour will be everywhere and the bolder the better. When using colour, customisation is key to an interesting look whether it be spraying our entire duct runs and catering equipment in RAL colours or custom coloured tile glazes.”

‘Five rules’ “When designing an interior for a restaurant or bar, no matter what your budget, I have five rules explore all the options, make physical models (the computer is great but it can’t think for you!), understand what you/the client actually requires within the space from a practical point of view, use your imagination and experiment and go bold,” argues Ben Masterton-Smith.

“People often end up using spaces in very unexpected ways which turns an ordinary space into an extraordinary space - a watered down version of what you had imagined isn’t going to cut it.”

Inspiration “I love bars and restaurants that get better with age, from the classic French Bistro such as Chartier to beaten up English caffs, Eel and Pie shops, and of course the classic London pub.

Ultimately, inspiration comes from August 2012

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design concentrate on quality, you’ll build a very strong brand. The margin is there to beat the multiples on price and still offer very high quality. In private enterprise you have to have your own idea and create your own niche.”

Branded additions A new, portable kitchen/ workspace unit has been devised

by Mette - a company founded by a graphic designer and interior designer who are both also exhospitality sector workers.

Call the Cookstation, it is the little sister to the company’s flagship ‘Chop & Change’ modular

line which lets chefs create their own fully customisable kitchen space and is a result of consumer demand for the robustness and practicality of a commercial quality kitchen but with the aesthetics of a high-end designer fit-out at an entry level price.

The Cookstation is the ideal solution for operators planning to capitalise on al fresco dining opportunities in the warmer months, suggest Mette - those whose venues and chefs are looking for a sleek alternative to conventional commercial equipment in order to create a positive visual impact with

Valentina Fine Foods

everywhere – from the New York subway to Chinese street markets.

I am heavily influenced by Japan – especially designers such as Masamichi Katayama, Jun Aoki, Sanaa and Super Potato.”

Ice cream focus Sandro Formisano, chairman of catering equipment supplier New Concept Glasgow, believes that building a strong brand is crucial to good design, and is also keen to point out that, as yet, premium, Continental style ice cream bars have yet to be fully exploited in th sector.

“You have to go to the expense of doing it properly,” says Sandro Formisano.“You have to invest properly so that people take you seriously. You are competing against the big boys, but you can win hands down with quality. The biggest coffee shop brands, for example, ensure that all their outlets look very similar, and in my opinion this is where smaller businesses can make their mark.

“A lot of your branding will come from using branded products but you can create your own brand through your fittings too,” he explains.“Modular bars, for example, can offer at least 40 different combinations and finishes, so your coffee shop won’t look the same as anyone else’s.

You can also, of course, choose to stock different products. A proper patisserie case, for example, will

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really set you apart, especially if you offer home baking and more choice.

“One of the biggest emerging markets is in ice cream. Have you ever been to Italy and seen a coffee house that doesn’t serve ice cream? Europe is getting smaller!

We’ve worked with several coffee shops recently who have decided to put much more focus on their ice cream offering. Dolce Vita in Oban, for example, is doing a roaring trade. They were running out of ice cream at one point because they were totally outperforming expectations.

“Pieri’s has also just opened in Greenock in the last couple of months. It’s a traditional coffee shop with a 24-flavour ice cream cabinet, and reports that it has been absolutely mobbed!”

Other New Concept customers, like Sant’Angelo’s in Wetherby, report that they have also seen demand for ice cream out-strip that for cakes and other baking products, suggesting that it is an underdeveloped market but with great profit margins. It also seems that the weather has nothing to do with sales (the highest ice cream sales in Europe are to be found in Denmark, claim New Concept).

“I think service is the other area where an independent can beat the big boys hands down,” Sandro Formisano concludes.“If you instil that feeling of ownership and

Glasgow-based QED supplies a distinctive range of coffee shop display systems, refrigerated counters and storage refrigeration.

The company recently supplied and installed modular serve-over counters to the new Valentina Fine Foods delicatessen, coffee shop and restaurant in the fashionable Notting Hill district of London.

Valentina Fine Foods is a traditional family business offering fresh produce and own label groceries, with four outlets in London and the Home Counties. The new Notting Hill Gate location includes a fifty seat restaurant, with a traditional Italian menu and is adorned with classic Italian motorbikes suspended from the ceiling.

The refurbishment project was carried out by idr Associates, a Surrey based commercial interior design and construction consultancy. They selected ‘Azur’ counters from the QED Continental Coffee Shop System as they felt that the sweeping curves and dark wood veneer of the Azur system perfectly complimented the vintage Italian look and feel of the shop and restaurant.

The Azur counters are available in a selection of temperature ranges for cooked meat, dairy, cakes, chocolates and hot food. They include multi-tier shelving, internal illumination and refrigerated storage. The tempered-glass display cabinets can be combined with a range of bar and counter units to suit retail and catering environments. There is also a large choice of wood veneer and coloured laminate finishes, composite marble worktops and matching mirrored back bar shelving.

As well as the Azur counters, there are six further Continental Coffee Shop System designs, with a solution for almost any style of interior, say QED who operate through a national network of refrigeration engineers, installers and shopfitters (www.qualityequipment.co.uk).

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design

Pieri’s in Greenock has created an eye-catching brand and boosted its sales with an ice cream focus.

customers, as well as those hosting demonstration or cookery events, or looking to add a sense of theatre to their premises.

Measuring 1310mm x 650mm x 910mm, the Cookstation features a dual ring induction hob set into a stainless steel prep surface with storage space below and a solid wood serving counter at the front. A removable glass splashguard and hook-on speed rail are also included.

Having been designed in consultation with chefs, the Cookstation is easy to keep clean and boasts an innovative design to maximise worktop and storage areas, say Mette.

One of Mette’s products USPs is that the unit design incorporates removable panels which can be customised with branding or themed to suit a specific environment if required. The portable units are also compact to store when not in use, and easy to manoeuvre thanks to the frontlocking wheels.

Additionally Workspace by Mette kitchen units are compatible with Chop & Change’s growing range of hook-on accessories, meaning that chefs can still take advantage of the commercial kitchen designer’s modular approach which encourages chefs to customise their kitchen to suit their own way of working.

Models from the Workspace by Mette range, including the Cookstation, are already being used across the UK by cookery schools such as Jamie’s Ministry of Food, and food festivals and

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sampling at Sainsburys and Tesco events in partnership with industry associations (prices start from £2,850 plus VAT, and include one set of removable branded panels).

Established in 1989 and with its head office in Stockport, UK Point of Sale Group Limited (www.ukpos.com) has been manufacturing point of sale products for nearly 25 years and says that it is continually adapting to changing market trends when it comes to working with retailers to market their offers.

Its best selling products include acrylic free-standing poster holders and snap frames which can all help to carry branding. Already a preferred partner to some of the biggest names in supermarket, department store and high-street retailing, it offers over 3,000 products the majority of which are made in the UK at the company’s own manufacturing facility and available for next day, nationwide delivery.

“Undoubtedly recent trends in point of sale show that establishments want to create a traditional look through the use of wooden accessories, including chalkboards,” observes UK Point of Sale’s marketing director, Debra Jamieson.

“The focus on local and organic produce has come to the forefront over the past year and point of sale design has evolved to reflect this. Combined with the importance of creating a relaxed and traditional environment means that the popularity of items

like chalkboards are going from strength to strength. This surge in popularity has cemented their place as a key item in the point of sale kit.”

Inside an outlet, table top chalkboards and framed chalk wallboards can offer establishments a flexible but fashionable point of sale solution, which can be updated to reflect new menu items or prices, suggest the company. For example, any limited edition products are easily added to the offering, but just as easily taken away, due to the flexibility of the boards, and something as simple as using coloured chalk pens or creative handwriting can set your business apart from the others on the high street.

Outdoor point of sale is also a key part of the branding process and so outlets will often use a wooden chalk ‘A’ board outside on the pavement, which will reflect the interior décor too.

With well-known brands and chains opening an outlet on every street corner, it can sometimes be difficult for independents to differentiate themselves on the high street and encourage customers into the shop.

This is where outdoor point of sale can really make the difference to footfall, feel UK Point of Sale – the ‘A’ board will grab shoppers’ attention and therefore is definitely an item to

add to the essential point of sale kit.

It’s also essential to take care of your POS products, advise UK Point of Sale.

“From our experience of working with the hospitality sector including large national and international chains as well as independent outlets, nothing is more off-putting than seeing dreary promotional posters stuck to the wall using sticky tape or an old worn and torn ‘A’ board sat outside the front of the store looking unloved,” warns Debra Jamieson.

“Point of sale should look clean, streamlined and, most importantly, professionally consistent to draw customers in.

This can easily be achieved by investing in new POS materials and print. First impressions are often the ‘deal breaker’ so make the most of your store’s appearance.”

In addition, barrier systems can be an essential part of the POS set up, feel the company, as they can be used in-store or outside as a way of providing a stylish look to a queue or outdoor seating area.

Many barrier systems can be branded with the shop logo and name to increase curb appeal, which in turn can boost footfall and therefore lead to an increase in sales.

Again, the branding is easily updateable providing a flexible system, which can be updated seasonally or if the logo, name or general branding is changed.

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maintenance

The importance of servicing and planned maintenance cannot be over-estimated, but what needs to be done, when and by whom? Here, service provider, Servequip Assistance (www.servequip.co.uk), offer some practical advice on how best to keep your equipment in prime condition. This month, a round-up of good practice relating to the servicing and maintenance of catering equipment.

MINIMISING THE RISK Poor standards of equipment maintenance are a major underlying cause of accidents in the catering industry. Including accidents that occur during maintenance work itself and cleaning, nearly two-thirds of accidents investigated in catering stem from maintenance in one way or another. In some cases the problem is a lack of any maintenance at all.

All these accidents can be very costly, both in financial terms as well as in pain and suffering. Most accidents resulting from poor maintenance involve equipment, but maintenance of the fabric of the building is also involved.

Good maintenance by competent staff ensures that equipment performs well and reliably, and helps prevent accidents. The maintenance work itself must be done safely.

Accidents There are five main types of accident caused by poor maintenance in the catering industry.

■ ■ ■ ■ ■

Slips Exposure to hot or harmful substances Electrical injury Fire and explosion Machinery accidents

In some cases, such as work on electrical and gas systems, there are specific legal requirements on the training and competency of people doing the work.

During maintenance work, both the caterer and the maintenance contractor have safety responsibilities. The caterer should ensure the equipment is safe to be worked on, for example, by keeping the surrounding area clear.

The contractor should ensure that employees adopt safe systems of work and that they leave equipment and premises in safe working order. When organising a maintenance programme, caterers should identify the equipment or elements of building fabric to be maintained, the actual work needed, the frequency of maintenance and the competencies of the people to do it.

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3.

4.

5.

6.

Train and supervise staff.

Clean up spillages on floors immediately.

Rinse detergent off floors.

Dry floors immediately after wet cleaning and/or if this is impractical, display a ‘Wet Floor’ sign.

Routine checks Check daily for obvious visible wear, tear and damage to machine guards, gas appliance controls, electric plugs and cables, ventilation systems and equipment causing leaks onto floors. Staff need to be trained in what to look for, what needs inspection and how to report faults.

If you have a specific service/maintenance related question that you would like answered then why not email clare@jandmgroup.co.uk and Pizza Pasta & Italian Food magazine will endeavour to source an answer for you in a future issue.

Preparing the programme can usefully be linked to the health and safety risk assessment of all work activities.

TYPES OF MAINTENANCE There are five types of maintenance to consider.

Cleaning.

■ Routine checks to detect wear and tear or damage.

■ Planned maintenance.

■ Breakdown maintenance.

■ Inspections and tests.

Cleaning Cleaning is an essential task in all catering businesses. Industry guidance such as the industry guide to good hygiene practice gives some food hygiene advice. The following steps are the most important to prevent injury or ill health to staff.

1. Establish safe methods of cleaning.

2. Pay particular attention to the safe use of cleaning materials.

Planned maintenance Appliances need to be routinely serviced to ensure their continued safe operation. This must be done by competent personnel such as appropriately qualified service engineers.

Breakdown maintenance Safety-critical repairs must be carried out only by a competent person using the correct components. It is important that functional and safety tests are made before putting equipment back into use. Substandard temporary repairs to keep equipment in use must not be made; they may cause accidents and will contravene health and safety legislation.

Inspections and tests Periodic thorough examination is legally required for such things as steam and pressure appliances or hoists. Examinations and tests have to be done by someone who is competent. Engineering inspection companies are usually used for steam and pressure plant, and Gasafe accredited engineers for gas equipment.

Food safety You must also think about food safety implications when selecting, installing, using, maintaining and cleaning any catering equipment (your local environmental health officer (EHO) can give you advice about this).

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preview

A celebration of artisan produce Over the past few years, speciality food has become increasingly popular as consumers continue to seek out interesting, innovative products. Speciality & Fine Food Fair (2 to 4 September 2012, Olympia, London) is at the heart of this gourmet renaissance, giving operators the chance to find the next ‘big thing’ in artisan food and drink that will get people talking.

Bigger and better This September, Speciality & Fine Food Fair will open its doors once again to give buyers from the world of speciality food the chance to see what local, regional and international suppliers have to offer in terms of new artisan products. Set to be bigger than ever before, the exhibition will bring together more than 600 of the most exciting names in speciality food and drink, making it the place to source products on a scale not possible anywhere else in the UK. By nature, artisan, regional and speciality food companies tend to be quite small. From the customer’s perspective, this is often seen as a benefit as they appreciate the personal thought and attention that goes into the business and its products. However, when it comes to the owner, it can mean less resource and expertise to help with expansion plans.

To help small or medium sized businesses and restaurants get ahead of the competition, the Speciality & Fine Food Fair Small Business Forum will be providing case studies, solutions and practical advice on a wide range of topics from a series of experts, such as how to tackle tricky business issues, key trends in food and drink, technicalities behind manufacture and processing, creating a striking window and store display, and 46

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understanding how to make social media both beneficial and successful.

The seminars are free-of-charge and will run on a first-come-first-served basis. This year, the Forum will play host to a hand picked selection of speakers, from food industry expert Jane Milton and MD of Cotswold Fayre Ltd, Paul Hargreaves to Lisa Hewish, Food Techonolgist at Rogue Foodies Ltd. For visitors looking for one-to-one advice, there is also the opportunity to book a session with these industry experts in the Business Mentoring Centre. The free-of-charge 30 minute sessions provide an opportunity to tackle business issues, whether they’re to do with marketing, finance, HR, online, social media, supplier relationships or logistics.

Italian products As well as the jam packed programme of events, Speciality & Fine Food Fair is also an opportunity to discover, try and buy new and exciting products from over 600 exhibitors, including some Italian companies.

Sourcing the finest quality Italian ingredients, the range of artisan anitpasti, pestos and dried pasta by La Favorita Live (stand 1120) are hard to beat. Using only traditional Italian cookery methods and recipes, La Favorita Live say that they ensure

there are no added preservatives or colouring matter in its exceptional gastronomic specialities.

Sticking to the health theme, Prunotto Mariangela Organic Farm (stand 1168) transforms its produce into different Italian delicases. Taking the stage at this year’s show will be its organic pasta sauces, fruit in syrup and antipasti ranges.

Returning to Speciality & Fine Food Fair this year is Nudo Ltd (stand 314), artisan producers of high quality extra virgin olive oils and gifts made from 100% Italian ingredients.

Unique to Nudo is its ‘Adopt an Olive Tree’ scheme, which encourages consumers to adopt a tree within its Italian olive groves in return for its produce for that year.

The Fresh Pasta Company (stand 445), supplies award-winning Italian pasta to delis and restaurants around the world. Having recently added to its Premium range, the Handmade Artichoke Heart Tortelloni is likely to excite visitors.

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preview

National Chocolate Master, chocolate artisans and pastry chefs will descend on the fair to showcase their creations. The winner will then go on to compete in the World Chocolate Masters in Paris, which has a reputation as the most challenging chocolate contest in the world.

Dating back to the 18th century, Fattoria il Palagiaccio (stand 630) is one of the oldest dairy farms in Tuscany. Great time and care is taken to ensure the delivery of the highest quality Italian produce for every occasion, from homemade cheese and yoghurt to milk.

Meanwhile, ZazaCW (stand 207) brings an authentic taste of Naples to the show with its range of Italian espresso coffee, hot chocolate and desserts.

Chocolate showcase Running alongside the main exhibition is the Speciality Chocolate Fair - the UK’s only trade event dedicated to fine and artisan chocolate, taking place in the Grand Hall.

Providing a platform to showcase luxury and gourmet chocolate to over 5,700 visitors from delis, independent retailers, restaurants, hotels, caterers, wholesalers and distributers, the Fair attracts top buyers from the likes of Fortnum & Mason, The Fat Duck, Selfridges and Harrods.

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First-time exhibitors in 2012 include popular Fairtrade chocolate brand Divine (stand 474), Welsh chocolatiers Cocoa Magic (stand 181) and, from across the channel, Belgique company Noble Chocolates (stand 272), who all mix excellence and passion to produce some of the best chocolates in the world.

Not forgetting the familiar faces, online sweet shop Hope & Greenwood (stand 580) will make a return with an exciting new range of products, along with the award winning Rococo Chocolates (stand 375) and Willie’s Cacao (stand 373), who will give visitors a taste of the exotic with chocolate from Venezuala to Madagasca.

New to the programme this year is the UK Chocolate Masters Finals - an initiative by Barry Callebaut and Carma®. In a bid to be crowned You can register for your free visitor badge and learn more about the Fair at www.specialityandfinefoodfairs.co.uk

Awarding success Speciality & Fine Food Fair also brings together the finalists of The Guild of Fine Food’s Great Taste Awards and Olives et Al’s Deli of the Year.

The Great Taste Awards are seen as the benchmark for fine food in the UK. With over 6,000 entries from around 1,300 companies, each product is blind-tasted by 300 experts at various locations around the country, before being whittled down into smaller groups to be judged a second and third time. With all finalists on display at Speciality & Fine Food Fair, the products will be awarded one, two or three gold stars on the second day of the exhibition.

From over 300 nominations, Olives Et Al has just announced the regional finalists of the annual Deli of the Year, having received more than 12,000 nominations. Judged first by a panel of independent food and retail experts, the 10 finalists will be visited by a team of two judges, who will announce their decision on the 3rd September at Speciality & Fine Food Fair.

Commenting on Speciality & Fine Food Fair 2012, event manager Soraya Gadelrab said:“To ensure Speciality & Fine Food Fair continues to grow, we always try and build on the success of the year before, which is why we have added more features to the programme and invited fresh and inspiring speakers to demonstrate.

“From the Fine Food and Small Business Forums to the fantastic range of exhibitors and UK Chocolate Masters Finals, we believe there is something for everyone at this year’s Speciality Fine Food Fair, which really has become a not-to-miss event for those in the industry.”

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pizza my world

A Pizza My World Dr. Marco Cardinale is the head of sports science and research of the British Olympic Association (BOA), the National Olympic Committee for Great Britain & Northern Ireland. He joined the BOA in 2005 and was the head of science for Team GB at Beijing 2008 and Vancouver 2010. Recently, he took part in a timely event organised by the Italian Trade Commission - Sport and the Mediterranean Diet: How to be a winner eating healthy food – hosted at the restaurant of Michelin starred chef, Nicola Batavia, in London. Here, he gives us a flavour of what a typical ‘project day’ is likely to involve for him during the Olympic Games. collect also saliva or blood samples. In most projects we make sure we measure hydration status and few other biomarkers as soon as the athletes wake up so we need to collect the samples before they go to breakfast.

Data is analysed quickly for feedback to the coaching team and we are ready to collect data in simulated competition or during a training session. For this reason we move in to the training or competition facility before the athletes and coaches get there to make sure the equipment is ready and all is in place to start the data collection according to the project we are working on.

Project Day jectday Pro Projects are specific to the sports we work on and range from studying the best protocols to preparing for a competition, to development of new coaching technologies, to recovery and regeneration strategies. Our work consists in applying scientific principles to provide evidence to coaches and/or support teams (consisting of many “’ists” such as nutritionists, physiologists, physiotherapists) in order to make informed decisions on specific interventions to use with athletes.

Sometimes a complicated project provides very simple solutions which are practical and can be applied in the field. An example can be the work done before Beijing Olympics to look at strategies to cool down athletes due to the heat stress caused by high temperature and humidity. The best solution ended up being face fanning and hand immersion in cold water which represents a low cost solution, easy to implement everywhere in the world.

During the Olympics my role is slightly different. I provide scientific support when and if it is needed, mainly in the form of monitoring ad recovery activities to make sure athletes are prepared for competition and reach the start line in the best possible shape. At times I have to provide analytical expertise to deal with datasets, or I am asked a second opinion on particular issues, like weight making or injuries.

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Afternoon

5am 5.00am The day starts early as I need to make sure my team is ready, the equipment is all setup and is calibrated and working, and everything is ready to start performing the measurements with athletes. It could be earlier depending on the sport. I have worked on projects with Alpine

skiing when we had to be up at four in order to set everything up and be ready to reach the mountains in time to prepare the operation on snow.

7.00 - 7.30am

7.00 to 7.30am At around this time the first athletes come by to provide a urine sample and sometimes we

Afternoon For the most part, we are full on collecting and analysing data up right until the evening as we try to turnaround the analysis as quickly as we can. So, during projects, we mostly talk about food rather than consuming it!

Dinner time is normally when we get to relax a bit and sometimes we use it as a team meeting to reflect on the day and debrief, or we have dinner with the coaching team to discuss findings and plan the next day.

Evening

Evening The job is not finished after dinner, however, as typically projects conducted on training camps need to have data analysed quickly in order to provide feedback to the August 2012

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pizza my world coaching team the following morning for the following training or competition session.

So the days are long, and we put in the hours, but everyone in my team loves numbers and crunching data is the highlight of the projects in order to make sure we can provide the right information to the coaches and we can inform the athletes as well in simple ways. I find project work very hard but also very rewarding as I feel we really help a lot of the athletes and their coaches.

Working as a scientist at the Olympics is a lot different. You really need to avoid being affected by the emotional rollercoaster of the games (every day you have success and failure stories), the pressure cooker which is the Olympic village and the media pressures as well as many stressful situations you get exposed to as everyone is under pressure to perform.

In my role I don’t get to live for too many days in the village with the athletes, I normally work on a day pass, which means I can only enter the

Sometimes a complicated project provides very simple solutions which are practical and can be applied in the field. An example can be the work done before Beijing Olympics to look at strategies to cool down athletes due to the heat stress caused by high temperature and humidity.

Olympic Village at 9am and I have to leave by 9pm. So, once in, I can help with the morning monitoring activities and make sure the science services are there to support ever need.

Normally all monitoring ends by 11 in the evening, and then there is a stream of random work, ranging from supervising a recovery session, making sure the cold and contrast baths are clean and ready, cleaning drink bottles, analysing some data. In between, there are plenty of meetings to make sure all is working smoothly. I often also have some media commitments at times and/or activities with our sponsors which tend to

happen late in the evening.

You never know what is going to hit you, so at times I wish I had a crystal ball! Your routines change, your sleeping pattern is erratic at times and most of all you are at risk of putting on some serious weight as all the food in the Olympic Village is free and is on offer twenty four hours a day. So without realising it you might indulge on some extra ice creams and sugary drinks on top of having generous portions, and the next thing you know is that you are heading for a career in sumo wrestling! So I try to squeeze in a bit of exercise when and if possible and try my

best to stay away from tempting food…

Sadly I don’t get to watch many live performances unless I have to be in the venue to do something specific. I will never forget Amy Williams’ Gold Medal in Whistler for a couple of reasons. I had the pleasure to work with Amy and her team in the preparation camp in Lake Placid leading into the Vancouver Games, so I was very pleased for everyone involved.

Also, I was watching the last run with Sir Steve Redgrave on the big screen at the finish line and we were jumping and screaming like little kids when Amy crossed the line to seal an incredible win.

Final Day

Final day Normally, the last day of competitions is the time when I can go somewhere to actually watch some sport as all the work is done by then, and so I can happily leave the Olympic Village knowing that there is nothing else we can do to help our athletes and coaches.

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preview

Packaging Innovations

London 2012 Seasonal concepts, chocolate printing, sustainable packaging and creative solutions will all be on display at Packaging Innovations London, taking place on the 4 and 5 October 2012 at the Business Design Centre, London.

Patriotic packaging is definitely the trend for 2012, but if you are looking for something a little more unusual to celebrate the seasons, Leeways Packaging Services (Stand J9) might have the answer. Leeways will be showcasing a number of new seasonal products - from their multi-cavity pumpkin cupcake pack, to their new party foods and convenience selection packs. One of their new innovative designs is the end-ofaisle pallet display tray - this unique design provides an easy, stackable, palletised solution which is extremely efficient for layout, transport and storage.

Innovia Films (Stand VG16) will be demonstrating their new compostable coffee packaging solution - 'Econic'® coffee bags.

These coffee bags have been specifically developed by New Zealand converter, Convex Plastics, using Innovia Films’ compostable, cellulose-based material, NatureFlex™.

Robin Dearnley, sales manager for Australia and New Zealand at Innovia Films, says: “Achieving success with partners such as Convex means that our NatureFlex™ films are well positioned to provide solutions to converters and brand owners. Especially those seeking to meet consumer demand for packaging made from renewable resources.”

The next time you open a packet of cereal, build a flat pack chest of drawers or swig on a soft drink, a tiny little part of what you are doing may be all down to Beardow Adams (Stand F1). This company makes ‘hot melt adhesives’, which stick almost anything together from labels on jars and bottles, to wood panels and car trims. It develops and manufactures products specifically to meet customer needs.

Fancy something sweet? Chocart London (Stand H5) have conjured up a whole new meaning to brand communication. For the very first time, they will be exhibiting their unique and delicious concept – printing on chocolate! Using a unique and secret process, white chocolate is used to create unbelievably high-resolution and detailed photographs, illustrations and text on 70% Belgian dark chocolate.

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pizzapasta AND ITALIAN FOOD

The Sherwood Press Group (stand J5) will be demonstrating Pura®, which represents a major advance in printedpackaging technology. The Pura® brand is the Group’s sustainable packaging method that combines innovation in 2D/3D design with carbon reduction and waste minimisation in both material and processes.

Graham Garrod, managing director at the Sherwood Press Group, comments: “We’re continually striving to find the balance between environmentally sustainable packaging and packaging which is fit for purpose, economically viable and aesthetically pleasing. Through our Pura® packaging optimisation process we can assess, propose, re-engineer new, or existing packaging, moving away from unsustainable substrates or practices, to a more responsible end product. Combining this process with our aqueous barrier coating, specifically developed for the ‘on the go’ food packaging market, we provide our customers with a truly 'green' product.”

One of the companies displaying its latest packaging innovations at the show

will be Visican (Stand VG1) who have just launched a range of card and plastic containers. Innovations in their cardboard range include two-piece tubes and telescopic tubes, which are manufactured from recycled board with water based adhesives.

The two-piece tubes have a base with a protruding spigot allowing a lid to slide over creating a butt jointed container. The telescopic tubes have an inner base tube and a slightly larger diameter lid sliding over the top. These are ideal where one tube is needed to accommodate products of various lengths.

Visican have also introduced ring pull closures on both their card and plastic ranges. These containers are supplied with the ring pull seamed on to the top of the tube and a self-locking, clip-in base to close the bottom once packed. They are ideal for retail, mailing, promotion and a multitude of other applications.

Packaging Innovations will be divided into four main areas – the Brand & Design Village, Luxury Packaging, Packaging Innovations and Contract Pack. With over 150 top companies from across the globe already signed to exhibit, it looks set to be a huge success, and promises to be a real highlight for both London and the packaging industry. For further information visit www.easyFairs.com/PI-LONDON, or call 0208 843 8804.

August 2012

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Introducing

Vouchercloud PAPA members can now take advantage of a great new marketing tool following agreement between the Pizza Pasta & Italian Food Association and Vouchercloud, rated the UK’s leading consumer voucher app by the Sunday Times, Sun and Daily Telegraph with over 1.3 million downloads.

Promotions Vouchercloud enables businesses to run voucher promotions over mobile phones, providing consumers with an instant incentive to visit their outlet. Furthermore, because it is localised, even individual restaurants or delivery outlets can use it as a means of promotion – and you can change the promotions from weekto-week, month-tomonth or even day-to-day. You can also control how many vouchers each person gets with each voucher campaign as well as how many in total can be redeemed. With every redemption you also receive a digital receipt.

For the consumer, the apps are free to download, free to use and deliver a fantastic range of money-saving offers from popular national brands, such as Odeon and Vue cinemas to Debenhams, as well as local businesses.

www.papa.org.uk

Using GPS technology, Vouchercloud instantly identifies the deals nearest to where the consumer is located when they are out and about. Alternatively, they can choose any location they will be travelling to in the UK to check out what’s on offer.

Food, drink, entertainment, leisure, travel professional services and shopping – they're all there, with new ones added every day. So there is a real benefit.

User friendly Vouchercloud is also extremely user friendly and using the app is as easy as 1, 2, 3…

1) Consumers simply browse for an offer by category, or by using the search facility.

2) They then read the terms and conditions, then 3) When in-store, press the USE VOUCHER button, show the next screen when paying and press SHOW CODE when prompted to do so.

The voucher use is then recorded through the system.

Benefits In setting up an arrangement with Vouchercloud, the Association has agreed a 12.5% discount for members off the annual rate for a business to use the system. For a small restaurant, this brings the annual cost down from £199 + VAT to £174 + VAT. Any members wishing to take up this offer (or get more information on it) should contact Tony Lorimer at the Association on 01291 636331 (tony@papa.org.uk) to obtain the special discount code.

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index registered suppliers Benier UK 56 Alston Drive, Bradwell, Abbey, Milton Keynes MK13 9HB Contact: David Marsh Tel: 01908 312333 / Fax: 01908 311481 www.benier.co.uk sales@benier.co.uk The following businesses are members of The Pizza Pasta & Italian Food Association (PAPA) and subject to its rules and guidelines. While the Association cannot guarantee the products and services supplied by those listed, it does believe that those listed are reputable and is confident in recommending them.

The Pizza Pasta & Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB Telephone: 01291 636335 or email kevin@jandmgroup.co.uk REGISTERED SUPPLIERS 999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 / Fax: 01708 555022 sales@999pizzatoppings.com 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

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

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C.Carnevale Ltd Carnevale House, Blundell St, London N7 9BN Contact: Mr C Carnevale Tel: 0207 607 8777 / Fax: 0207 607 8774 Cater-Bake UK South Boundary Road, Knowsley Industrial Park, Merseyside, Liverpool, L33 7RR Contact: Mark Hutchings Tel: 0151 548 5818 / Fax: 0151 548 5835 www.cater-bake.co.uk sales@cater-bake.co.uk Continental Quattro Stagioni 8 - 33 Royal Elizabeth Yard, Kirkliston, West Lothian EH29 9EN Contact: Mr Paolo Veneroni Tel: 0131 3191919 / Fax: 0131 3315566 p.veneroni@continental-wine.co.uk www.continental-food.co.uk

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

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

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

Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Paul Bates Tel: 01749 838100 / Fax: 01749 831247 paulbates@eurilait co.uk www.eurilait.co.uk Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Richard Harrow Tel: 01775 767655 / 01775 767656 richard.harrow@freibergerukltd.co.uk

Cooktek c/o MCS Technical Products Ltd MCS Technical Products, Building 2, Westmead Industrial Estate, Westmead Drive, Swindon, Wiltshire SN5 7YT Contact: Steve Snow Tel: 01793 538308 / Fax: 01793 522324 sales@mcstechproducts.co.uk www.mcstechproducts.co.uk

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

Dawn Farm Foods Ltd. Cardwell House, Meadowcroft Business Park, Whitestake, Preston, Lancashire PR4 4BA Contact: Ian Ritchie Tel: 01772 750450 / Fax: 01772 746930 iritchie@dawnfarmfoods.co.uk

General Mills UK Ltd. Harman House, 1 George Street, Uxbridge, Middlesex UB8 1QQ Contact: Liam Ward Tel: 01895 201246 / Fax: 01895 201101 liam.ward@genmills.com www.generalmills.co.uk Giovanni Rana (UK) Ltd 6 Valentine Place, London SE1 8QH Contact: Stephen Hull Tel: 0207 921 9550 shull@giovannirana.co.uk Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: David Cruddos Tel: 01606 810900 / Fax: 01606 48680 Heineken UK Ltd 2-4 Broadway Park, Gyle, Edinburgh EH12 9JZ Contact: James Woodman Tel: 07884 113534 james.woodman@heineken.co.uk

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

Jestic Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 0845 5048050 / Fax: 0845 5048051 Email: info@jestic.net www.jestic.co.uk Just-Eat.co.uk Ltd. Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN Contact: Lucy Milne Tel: 0208 7362001 Email: Lucy.Milne@just-eat.co.uk www.just-eat.co.uk 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 Tua Pasta Ltd. 52 Gorst Road, London NW10 6LD Contact: Francesco Boggian Tel: 0208 961 8022 / Fax: 0208 965 6006 info@latuapasta.com www.latuapasta.com Leathams PLC 227-255, Ilderton Road, London, SE15 1NS AMEND POSTCODE Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com Maranaforni Di Marana F. Via Turbina 98, Verona, 37139 Italy Contact: Eleni Olivieri Tel: 0039 0456704503 Fax: 0039 0457156118 elena.commerciale@maranaforni.it

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

Meadow Cheese Co. Limited Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Robert Kennedy Tel: 01531 631300 / Fax: 01531 631300 robert.kennedy@meadowcheese.co.uk www.meadowcheese.co.uk

August 2012

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classifieds 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

Pizza Trading Co Ltd Duxbury Court, Preston Road, Standish, Wigan WN6 0HS Tel: 01257 423376 /Fax: 01257 472086 andy@pizzatrading.co.uk

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

Saputo Cheese (UK) Ltd The Creamery, Aberarad Newcastle Emlyn, Carmarthenshire, SA38 9QD Tel: 01239 710424 / Fax: 01239 711843 www.saputo.com

Pasta Reale Ltd Pasta Reale House, Fleming Way, Crawley, West Sussex RH10 9JW Contact: Donald Boyne Tel: 01293 649700 / Fax: 01293 649741 don.boyne@pastareale.com www.pastareale.com PD Catering International Unit 2, Nile Street, Bolton BL3 6BW Tel: 01204 382800 Contact: Hamid Naraghi info@pizzadirect.com Pizza Plus Foodservice 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

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

ServEquip Assistance Ltd Suite 8 The Swift Centre, 41 Imperial Way, Croydon CR0 4RL Contact: Diane Bowker Tel: 0208 6868855 / Fax: 0208 6817509 info@servequip.co.uk www.servequip.co.uk

Technomic Inc Knowledge Center, 300 S Riverside Plaza Suite 1200, Chicago, Illinois, IL60606 USA Contact: Patrick Noone Tel: (01) 205 991 1234/Fax: (01) 205 980 3770 www.technomic.com

Solarsoft Business Systems Solarsoft House, Hampshire International Business Park Crockford Lane, Basingstoke, Hampshire RG24 8WH Contact: Andrew Godliman Tel: 01256 685242/Fax: 01256 685201 andrew.godliman@solarsoft.com www.solarsoft.com

The Fresh Olive Company 74 Long Drive, Greenford, Middlesex UB6 8LZ Contact: Ali Kirk Tel: 0208 838 9629/Fax: 0208 813 2986 ali@fresholive.com www.fresholive.com

Sorrento Express Ltd. Unit 10 Southall Business Park, 142 Johnson Street, Southall, Middlesex UB2 5FD Contact: Alfonso Amitrano Tel: 0208 843 4990 sales@sorrentoexpress.com www.sorrentoexpress.com

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: Colin Taylor Tel: 0115 983333/Fax: 0113 3900211 colin.taylor@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 W&H Marriage & Sons Ltd. Chelmer Mills, New Street, Chelmsford, Essex CM1 1PN Contact: Hannah Marriage Tel: 01245 354455 / Fax: 01245 261492 hmarriage@marriagemillers.co.uk www.marriagesmillers.co.uk

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

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index of products BEVERAGES Beer Carnevale Ltd. Heineken UK Coffee

Solarsoft Business Systems

Carnevale Ltd.

Preparation Counters

Pasta Reale

Prepared Pizza (Frozen)

DeCecco UK Ltd.

Jestic

Freiberger UK Ltd.

Online Ordering Solutions Just-Eat.co.uk Ltd.

Flour

Refrigeration

The Fresh Pasta Company Ltd

Allied Mills

General Mills UK Ltd.

Ticco Ltd.

Stateside Foods Ltd.

Carnevale Ltd.

Servicing & Spares

DeCecco UK Ltd.

PIZZA DOUGH, BASES & CRUSTS

The Pizza Factory (Northern Foods)

W&H Marriage & Sons

Whitco Catering & Bakery Equipment Ltd.

Ticco Ltd.

Sorrento Express Ltd.

Serving

Dough Balls

Vion Pizza

The Fresh Pasta Company Ltd.

Pasta King (UK) Ltd.

Kiren Foods

MEAT

Montana Bakery

SOUPS, SAUCES, STOCKS & DRESSINGS

DELIVERY & PACKAGING

Carnevale Ltd. Mineral Water

Computer Delivery Management Systems

Carnevale Ltd. Soft Drinks

Integer Computers

Carnevale Ltd.

Heated Pizza Delivery Bag Systems

Pizza Plus Foodservice

W&H Marriage & Sons

Bacon

Pizza Plus Foodservice

Cooktek (MCS Technical Products)

Whitworth Bros. Limited

Dawn Farm Foods

Stateside Foods Ltd.

Icings

Leathams PLC

Pizza Bases & Crusts

DOUGH & PIZZA EQUIPMENT

Allied Mills

Beef

Kiren Foods

Improvers

Leathams PLC

Montana Bakery

Allied Mills

Chicken & Other Poultry

Pizza Plus Foodservice

Bread Rolls & Wraps

Dough Preparation Equipment Cater-Bake (UK)

Premixes (Bread & Cakes)

Leathams PLC

Stateside Foods Ltd.

Ticco Ltd.

Mayonnaise & Other Dressings

Jestic

Ham

Cakes & Confectionery

Vion Pizza

Allied Mills

BD Foods

Ticco Ltd.

PD Catering Internatonal

Carnevale Ltd.

FOOD WHOLESALERS

PIZZA TOPPINGS

Pasta Sauces

Dawn Farm Foods

Fish

DeCecco UK Ltd.

Leathams PLC

Carnevale Ltd.

Leathams PLC

Stateside Foods Ltd.

Fruit & Vegetables

Pasta King (UK) Ltd.

Ticco Ltd.

Carnevale Ltd. Vion Pizza

The Fresh Pasta Company Ltd

Wine, Spirits & Liqueurs Carnevale Ltd. Sorrento Express Ltd.

BREAD, CAKES & DESSERTS

Vion Pizza

Desserts Ticco Ltd.

Pizza Accessories

Ice Cream

Pizza Plus Foodservice

Continental Quattro Stagioni Ltd.

General Mills UK Ltd.

Vion Pizza

Leathams PLC

CHEESE, DAIRY & EGGS

Pizza Display Racks

Stateside Foods Ltd.

Vion Pizza

Italian Meat & Sausages

Ticco Ltd.

Cheese

Jestic

Dawn Farm Foods

Pizza Making Systems & Equipment

Donatantonio Ltd.

999 Pizza Toppings (UK) Ltd.

FRUIT & VEGETABLES

999 Pizza Toppings (UK) Ltd.

Ticco Ltd.

Chargrilled Vegetables

Carnevale Ltd.

Bel UK Ltd.

Benier (UK) Ltd.

Pancetta

Dawn Farm Foods

Carnevale Ltd.

Cater-Bake (UK)

Carnevale Ltd. The Fresh Olive Company

Carnevale Ltd.

Donatantonio Ltd.

Cooktek (MCS Technical Products)

Eurilait Ltd.

Jestic

Glanbia Cheese Ltd. Kingdom Cheese Co. Ltd.

Maranaforni Di Marana F. Pizza Direct UK

Leathams PLC Meadow Cheese Co. Ltd. Saputo Cheese (UK) Ltd. Sorrento Express Ltd. Stateside Foods Ltd.

Olives Donatantonio Ltd. Leathams PLC The Fresh Olive Company

Pepperoni Carnevale Ltd. Dawn Farm Foods Salami

Mozzarella

Maranaforni Di Marana F.

Carnevale Ltd.

PD Catering Internatonal

Glanbia Cheese Ltd.

Pizza Plus Foodservice

Saputo Cheese (UK) Ltd.

ServEquip Limited

Parmesan

Leathams PLC Pizza Trading Company Ltd.

SPECIALIST FOOD CONSULTANCY & MARKET RESEARCH Specialist Food Consultancy

Pizza Trading Company Ltd.

Technomic Inc

Olive Oil

Bakery Ovens

Donatantonio Ltd.

Stateside Foods Ltd.

Cater-Bake (UK)

Leathams PLC

Vion Pizza

Chargrills

READY PREPARED

Jestic

PASTA, POLENTA, GNOCCHI & RICE

Drinks Systems

Gnocchi

Bakkavor Pizza

Martin Mathew & Co. Ltd.

Carnevale Ltd.

The Fresh Pasta Company Ltd

Freiberger UK Ltd.

Passata

Giovanni Rana (UK) Ltd.

DeCecco UK Ltd.

Pasta King (UK) Ltd.

Donatantonio Ltd.

Pasta Reale

Martin Mathew & Co. Ltd.

Benier (UK) Ltd. Jestic

Pizza Sauces

Technomic Inc

Pizza Ovens

Leathams PLC

Pizza Sauces

Stateside Foods Ltd.

Market Reasearch

OILS & VINEGARS

Cater-Bake (UK)

Vion Pizza

Garlic Spreads & Mixes

Pizza Plus Foodservice

Vion Pizza

Eggs

Pizza Plus Foodservice Stateside Foods Ltd.

BD Foods

Donatantonio Ltd.

Carnevale Ltd.

KITCHEN & SERVING EQUIPMENT

ServEquip Limited

Meat

Chutneys, Relishes & Sauces

Food Safety & Hygiene

Pasta (Dry)

FISH & SEAFOOD

Whitco Catering & Bakery Equipment Ltd

Eurilait Ltd.

Other Fish & Seafood

Fryers

DeCecco UK Ltd.

Sour Cream

Leathams PLC

Jestic

Kingdom Cheese Co. Ltd.

FLOUR & BAKERY

COMPUTING SOLUTIONS

Carnevale Ltd.

Prepared Pasta Meals

TOMATOES Canned Tomatoes DeCecco UK Ltd. Donatantonio Ltd.

Donatantonio Ltd.

Prepared Pizza (Chilled)

SunBlush© Tomatoes

Griddles

Leathams PLC

Bakkavor Pizza

Leathams PLC

Concentrates

Jestic

La Tua Pasta Ltd.

Stateside Foods Ltd.

Sun-Dried Tomatoes

Allied Mills

Holding Ovens

Pasta (Fresh)

Computers/Software

Durum Semolina

Jestic

Giovanni Rana (UK) Ltd.

The Pizza Factory (Northern Foods)

Carnevale Ltd. Donatantonio Ltd.

Integer Computers

Allied Mills

ServEquip Limited

La Tua Pasta Ltd.

Vion Pizza

Leathams PLC

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June 2012

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