Pizza, Pasta and Italian Food Magazine - Issue 195

Issue 195 December 2019

Ian Neil (centre) Winner of the PAPA Industry Award 2019

& Italian food magazine

www.papa.org.uk EXCLUSIVE DELLA TERRA FLOUR HALF PRICE OFFER - SEE BACK COVER

Merry Christmas May we take this opportunity to wish all our readers a Merry Christmas and a Happy and prosperous New Year.

Acting Editor Simon Ambrose telephone 01291 636343 e-mail simon@jandmgroup.co.uk

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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. 2019 2

Contents NEWS

5. Papa John’s is investing in the future on behalf of its franchisees with the introduction of a new store refresh. All new Papa John’s retail outlets will feature the rebranding and updated look, designed to appeal to the company’s growing customer base.

PROFILE 14. Caffè Nero delivered the biggest food launch and menu revamp in its history this September, after two years of development and planning.

Hannah McKay, Head of Food & Beverage, revealed all the details in a candid presentation

8. Pizza Express’ Chinese owner Hony Capital is to pump another £80million into the restaurant chain. It plans to offer the cash injection to buy back debt owed to bondholders in 2022.

BRANDING AND DESIGN 50. To give a brand an appropriate and meaningful identity, we need to understand its personality - who it is and how it behaves. To do this we use a device we call a ‘Brand Positioning Statement,’ says design expert Adrian Kilby

PLUS

Full coverage of the PAPA Awards and EPPS.

BOOK A DELI CONTI ST OP PIZZA WORKSHOP PRESS Luciano Vendone from Deli Continental told us after the show: “So the European Pizza and Pasta show was well attended and the enthusiasm for creating fantastic pizza keeps on growing!

“It was great to see familiar faces as well as new ones and new innovation.

“With Christmas so close it won’t be long before busy caterers begin planning Spring menus, and as pizza is one of the easiest and most profitable meals to serve, it is surprising that more pubs, hotels and restaurants are not making a feature of it.

One of the reasons pizza is so popular with customers is because it is satisfying without being too expensive and it is shareable.

“However, customers are more discerning than ever with the quality of their pizza and we are here to help!

“Our dough is made from the same recipe I have used for 40 years, which is slowly fermented and includes sour dough.

“The flavour of the base is so important; it has to be good to make the pizza memorable.

We supply frozen dough balls and handfinished stone baked pizza bases. Either of these solutions eliminate most of the work and give the caterer consistency.

“We offer free training workshops for customers to decide on the best solution for their business, and if it is using frozen dough we ensure the fermentation of the dough and dough handling is fully understood.

“Call us now to book a workshop in January, we look forward to seeing you at Deli Conti 0115 9615705.”

Luciano December 2019

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FOOD STORAGE

NEWS

Grandi Molini Italiani report 38% rise in sales of their premium pizza flour Grandi Molini Italiani (GMI) reports a 38% growth in sales of its core ‘00’ pizza flours in the Italian market (November 20182019).

The figures mirror Eurostar Commodities own UK sales data that records an increase in sales of more than a third (33%).

Annalisa Ginato, Export Manager, GMI, says: “We are seeing a swing towards higher quality ‘00’ flours in the Italian market, which has created a year on year 38% increase in sales of our core Italian pizza flour range. The total Italian pizza market has grown by 4% from last year. Pizza is booming in Italy and we’re delighted to be the trusted partner of so many talented pizzaioli across the world who are confident in us to consistently deliver.”

Philip Bull, Managing Director, Eurostar Commodities, says: “The feedback that we’ve had from British and Italian chefs here in the UK is that they love working with such an impressive product which gives a perfect rise and an outstanding dough. GMI flours give a lot of flexibility for the chef to produce an excellent pizza; whether it is

classic Neapolitan or whichever style, it all starts with the flour.”

Eurostar Commodities is one of the UK’s leading suppliers of the finest commodities and innovative ingredients. It has successfully brought authentic Italian 19th Century mill and brand, Grandi Molini Italiani, to market in the UK. Grandi Molini Italiani is one of Italy’s foremost flour brands famous for high quality flour and consistent delivery and results.

Birmingham Pizza takeway owner fined £1,600 after glass shard in pizza cracks young boy’s tooth Sheldon Pizza Bank owner Rasoul Shahneshin has been fined £1,600 after admitting two charges under the Food and Safety Hygiene Regulations. He was also ordered to pay £1,200 costs.

The offences related to an incident when a young boy was eating an ordered pizza from the takeaway which cracked his tooth – he then discovered he was biting on broken glass.

Simon Mortimer, prosecuting at a city magistrates court , said a telephone order was made on October 6 last year by a mum (not named) and the pizza was delivered to the family home.

“He (the son) got half way through his pizza when he winced and pulled a shard of 4

glass out of his mouth,” Mr Mortimer said.

“It had cracked one of his teeth. The shard of glass came from a window... broken some time before, either in 2017 or 2018.

“It was taped up but not taped up well enough to prevent a shard of glass coming down on a work surface and contaminating ingredients on this pizza.”

Shahneshin said that there had been a sink below the window and not a food preparation area.

He said the window had been taped from the inside and he had kept it like that for the police to get evidence of the damage.

Source: Birmingham Live

First opened by Antonio Costato, the family business has grown into a global brand famous for passion, provenance and quality.

Grandi Molini Italiani is recognised as being one of the best mills in Italy with five state of the art factory plants to process flour and 18 distribution and warehouse centres exporting 10% of the total production / turnover each year around the globe turning over 250 million euros.

Paesano plans new Sugo pasta restaurant in Glasgow Paesano’s new pasta restaurant Sugo was due to be opening on December 2nd in the iconic Charles Rennie Mackintosh Herald Building, Glasgow.

Specialising in fresh pasta made by hand every day, the emphasis will be on the authenticity of the dishes served and the provenance and quality of the produce used.

The Paesano team say: “Our pasta dishes will be served as they are traditionally throughout the varying regions of Italy, from Lazio, Tuscany, Sicily, Puglia, Abbruzzo, Campania, Piedmont and Lombardy. Each pasta will be paired with the sauce or ingredients as traditionally served in each region.

“The restaurant will be a large, bustling open space with diners being able to watch our chefs produce the fresh pasta as they dine and see their dishes being cooked in our open plan.”

December 2019

NEWS FOCUS

Papa John’s launches new store refresh

Papa John’s is investing in the future on behalf of its franchisees with the introduction of a new store refresh. All new Papa John’s retail outlets will feature the rebranding and updated look, designed to appeal to the company’s growing customer base.

Phil Gaffer QFP, franchise sales and business development manager, explains: “Leading brands are constantly evolving. Papa John’s “BETTER INGREDIENTS. BETTER PIZZA” concept means we only use the finest, freshest ingredients to create a better pizza. However, this attention to detail and focus on quality also runs throughout our business processes and so naturally we are always looking for ways to improve our customer experience.

“Papa John’s exciting new in-store refresh reflects our commitment to providing the best quality service and pizza on the high street. The new format is welcoming and tailored to each location using improved layouts, a modern palette, key words and updated branding to make customers feel right at home while ordering and collecting.

“Already we are receiving great ‘feedback’ from customers as gradually the new look gets rolled-out more widely to stores across the UK. For our franchisees who are investing in Papa John’s for the next 10-15 years, this is an important step and demonstrates our ongoing support for their franchised businesses as we continue to expand.”

The Papa John’s located in the sea-side resort of Margate in Kent, which opened earlier this year on the site of a former Burger King, was one of the first stores to feature the rebranding. Franchisee Manga Miles, who also runs three other Papa John’s in the region, commented: “Striving for better,

through constant improvement is my motivation to keep-on delivering Papa John’s top quality pizza! It was exciting opening one of the first new-look stores. We took over the old Burger King site and completely refurbished the premises. The town attracts many tourists in the summer season and, as well as local deliveries, it will be interesting to see how much more walk-in trade we draw-in too. We may even look at putting a few chairs and tables out, so holidaymakers can enjoy their pizza fresh from the oven!”

Meanwhile, Papa John’s has branded its UK delivery fleet of 28 trucks for the first time. The lorries which transport the fresh pizza dough from Papa John’s state-ofthe-art factory in Milton Keynes to more than 400 stores across the UK, use an average of 27 routes making two deliveries per week to each store. They are now fully branded.

Phil Gaffer, QFP, franchise sales and business development manager, added: “Papa John’s continues to expand rapidly in the UK and so it’s now great to see the

brand en route to stores across the country. The fleet ensures all our franchisees get deliveries of fresh dough on time and the trucks look great advertising our top-quality pizza.

Our logistics supplier has focused on optimising delivery schedules using bespoke route planning software which considers the average time certain routes take at certain times of the day.

The vehicles are the latest Euro trucks which can all go into London’s low emission zone and

a process of rolling replacement is designed to incorporate the very latest models which have the best emission rates.

“As well as the ingredients to make the fresh pizzas, soft drinks are also included within deliveries.

Beverages tend to be transported from our Hemel Hempstead base on the early week delivery schedule, when there is more room on-board the vehicles compared with later in the week, when fresh dough orders are larger, ready for weekend trading.”

www.papa.org.uk 5

EPPS

EUROPEAN PIZZA & PASTA SHOW:

A TRIUMPH FOR THE INDUSTRY The 2019 European Pizza and Pasta Show, Olympia, November 13-15th, Europe’s exclusive pizza and pasta industry event, proved a major success for the industry as a whole and an unmissable event The European Pizza & Pasta Show, 13-15 November 2019, held at Olympia, has now become an established industry trade event, and a unique live cooking show, that provides a stage for world-renowned pizza and pasta chefs with competitions and master classes.

Organised by IPR Events London Ltd in association with the Pizza, Pasta and Italian Food Association (UK) and supported by Visit Britain and the International Pizza Senza Frontiere, the show brought together the best of the pizza and pasta industry and focused on live cooking, rather than the traditional B2B trade show format, giving its participants a unique chance to demonstrate the best products in action.

The concept of a live cooking show connects exhibitors with perspective buyers, but also invites important players on its stage: pizza and pasta chefs, who represent the essence of Mediterranean cuisine, establish highest industry standards and set new trends.

This year the show had the strong presence of speciality food and ingredients producers and distributors, bakery, snacks and drinks brands as well as equipment manufacturers.

Along with long-time partners and returning customers, visitors saw new names on the market. Exhibitors included favourites Molino Caputo, Jestic, GI Metal, Salvo 1968, Carnevale, Casa Julia, Mamma Fiore, Surgiva, Petra, GMI/Eurostar Commodities, Cibosano, Cater-Bake, Arla, Api-Tech, Delitalia and 6

Gourmeat, Morello Forni, Qualitops, Fire and Ice, Mobi Pizza Ovens, and Chimflue.

There was also White Foodservice Equipment, Nelson Commercial Dishwashers, La Tua Pasta, Latteria Di Soligo, Compagnia Alimentare Italiana, Steriltom, Kimbo, Follow Your Heart, LISA Beer, Molino Piantoni and many more.

The 2019 celebrity guest list included industry legend Ian Neill (featured in this issue), Phil Quinn from Papa John’s, Riccardo Ferri from Steriltom, Andrew McLeod from Emilia’s Crafted Pasta, Bryony Tinn-Dinsbury from Jack-Bry, world pizza champion and restaurateur Tony Gemignani, as well as chefs Enzo Oliveri, Marco Fuso, Giuseppe Cutraro and Luciano Passeri.

With four international competitions running such as The European Pizza Championship and The International Pizza Acrobatics, the event was a must attend occasion for everyone striving to learn from the best in the art of pizza making.

Buyers and NPD teams from UK and Europe’s largest retailers, wholesalers, pizzerias and Italian restaurants, bars, pubs, hotels, catering companies, as well as over 2,000 family-run businesses pre-registered to visit.

From the largest multiple units to the family run restaurants and delicatessen – all came together to see, taste and hear about the latest products and innovation in the industry of pizza and pasta making.

Following dynamic changes in the industry itself, The European Pizza and Pasta Show goes through changes year on year, growing in number and quality of products exhibited.

For the first time the event built two cooking stages, hosting over 150 chefs and 15+ industry speakers.

The search was on for PAPA’s Pizza and Pasta Chef’s of the Year, always an event that generates a huge buzz of interest. The culmination of a long annual search for the best, the Overall Pizza Chef was won by Mark Baber – Wood Fire Dine with The Millennial Special; Overall Pasta Chef was won by Uberto Scarpati – Pizzeria Mamma Mia Jerico, with Autumn in Ischia.

Meanwhile, the European Pizza Championship hosted over 50 competitors with judges Raanan Yossi Nussel from Israel, Thierry Graffagnino and Massimo Costanzo, representing France; Mauro Di Leo and Giorgio Riggio from the UK; Mike Arvblom – Sweden; Luciano Passeri – Italy; Tony Gemignani - USA and Umberto Napoluitano from Germany.

Also for the first time, a Live Cooking Academy for Professionals took centre stage with guest chefs Antonio Sorrentino and Davide Civitiello, sharing the best recipes in Neapolitan Cooking. The Live Cooking Academy presented a national or a regional cuisine through the ages – from traditional cuisine to modern culinary innovations.

December 2019

NEWS

PizzaExpress owner pumps in another £80m Pizza Express’ Chinese owner Hony Capital is to pump another £80million into the restaurant chain.

It plans to offer the cash injection to buy back debt owed to bondholders in 2022. The group has to pay the first instalment of its debt repayments, worth £465million in secured bonds, by August 2021.

Its next repayment for £200 million in unsecured loans is due to be repaid the following year.

“Intense competition in the casual dining sector encourages innovation and we are constantly seeking ways to increase appeal to new and existing customers,” PizzaExpress chief executive Jinlong Wang said back in October.

Rumours have been rife of potential store closures after announcing it was more than a billion in debt. The company reportedly called in auditors in October, after its most recent

accounts showed the chain’s total debt was £1.12billion - working out at £1.79million a restaurant.

But despite the debts and the high street slowdown that’s led to closures of Jamie’s

Belfast pizza restaurant fined £3,500 following customer allergy incident A Belfast restaurant has been fined £1,000 and ordered to pay compensation of £2,500 in relation to food safety offences, reports the Belfast Telegraph Digital.

Belfast City Council received a complaint that a member of the public had suffered an anaphylactic reaction after eating a slice of vegan cheese pizza produced by Belfast Wood Fired Pizza Company Limited.

The customer had asked at the time of purchase if there were cashew nuts in the pizza and had been advised there were not. The person, who is allergic to cashew nuts, was hospitalised as a result of the adverse effects of eating the pizza.

At Belfast Magistrates’ Court, Belfast 8

Wood Fired Pizza Company Limited, trading at Lisburn Road, Belfast, pleaded guilty to a complaint of placing food that was deemed unsafe and considered injurious to health to a specific category of consumers on the market.

The company also pleaded guilty to a complaint of failing to provide information on an allergenic ingredient, namely cashew nuts, on a vegan cheese pizza product.

Belfast Wood Fired Pizza Company Limited was fined £1,000 and ordered to pay costs of £71. The company was also ordered to pay compensation of £2,500 to the injured party.

Source: Belfast Telegraph Digital

Italian and Prezzo, it said 95% of branches remain “profitable” with no imminent closure plans.

However, UK and Ireland sales continue to be impacted by low consumer confidence and uncertainty around Brexit.

“Looking ahead, whilst we expect both the UK and Ireland and International markets to remain challenging, we are confident in our ability to successfully appeal to customers and believe that we will continue to deliver a resilient performance across the remainder of 2019,” he added.

“Based on our unaudited preliminary management accounts for the 13-week period between July 1, 2019 and September 29, 2019, Group revenue increased by £1.6million to £138.6million,” the statement reads.

New wood-fired pizza outlet for Bury St Edmunds Bury St Edmunds has a new wood-fired pizza outlet: Pizzashed, which was opened this summer in a pub car park outbuilding by former Chelsea School of Art designer Guy Burnett.

“I’d been looking for somewhere permanent for a long time and I thought the concept would work well in Bury. There is a growing independent food scene and only one other place in the town offering wood-fired pizzas,” he said.

“The pizza oven creates an amazing atmosphere as soon as you enter the space,” said Guy. “When you walk in you get the smell and then the taste – you get the smoky flavour to the crust – plus it cooks quickly. People are fascinated by it when they walk in.”

Source: Bury Free Press December 2019

0943

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For more information, please contact ANDY COULT on andy.coult@fberio.co.uk OLIVE OIL MASTERS

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NEWS

Promoting a pizza menu with RCS Papa John’s Pizza recently promoted its new vegan pizza menu using RCS. This allows businesses to carry branded, 2-way rich communications with predefined replies and action buttons,uu delivering visually appealing and interactive content such as video, high-res images, and files natively on mobile phones.

Mobile channels represent approximately three quarters of digital sales at Papa John’s and the company is always looking to enrich the user experience.

“Papa John’s three-day RCS campaign, enabled by Infobip, outperformed our expectations,” says Giles Codd, Marketing Director at Papa John’s (GB).

“Our first RCS campaign resulted in 23 percent higher sales than our SMS outreach; a few of our stores actually sold out of our vegan pizza. It shows that RCS offers a more engaging experience to our customers.

“Furthermore, the interactive, branded content and images are very appealing, and it allows us to broaden our offer by giving customers choices. The customer ultimately feels more in control, and Papa John’s can deliver a better service.’’

RCS is becoming an increasingly popular channel for businesses.

Infobip and Google RBM have enabled RCS campaigns for various businesses in both Mexico, France, and in the UK. ‘’We are pleased to have Infobip as a part of our RCS Business Messaging program, working closely with businesses in the UK and around the world to provide their customers with upgraded experiences directly from Messages,’’ said Alexandre Allemand, Business Messaging Partnership Manager at Google. ‘’With RCS, businesses can send more useful and interactive messages to their customers. This means that a retailer can send a beautiful carousel of photos of their product and customers can interact further with the business, all without leaving the messaging app.”

10

Charcoal cooking is the hot topic at Jestic educational workshop Jestic Foodservice Equipment recently hosted an educational Charcoal Cooking workshop for FCSI members, as part of its popular ‘Passion for Grilling’ series. Over 15 consultants attended the day, which included informative presentations from both Jestic, as well as Big K Charcoal and Halton Foodservice.

The day covered a variety of topics including: the different types of charcoal and how it is made; DEFRA regulations and the Clean Air Act; how to ventilate charcoal-fired catering equipment and an overview of the BESA DW172/2018 specification for kitchen ventilation systems.

The FCSI consultants were also treated to a showcase of the very best charcoal cooking on a Josper Grill, thanks to the skills of Renzo Sinisi, Josper’s own Development Chef and Jestic’s Culinary Development Manager Chris Brennan.

Michael Eyre, Culinary Director at Jestic Foodservice Equipment commented: “It was great that so many respected FCSI consultants were able to join us at Paddock Wood for the Charcoal Cooking workshop. The expert contributions from Mike Theodorou, Sales Director at Big K and Craig Gould and Phil Gibson from Halton Foodservice really added to the day and I would like to thank them for helping to deliver such a successful event. We appreciate that Consultants are busy people and so it is heartening that the attendees found the event so useful.”

Feedback from the FCSI Consultants who attended has been extremely positive with FCSI Chair, Matthew Merritt-Harrison, praising Jestic for an ‘‘inspirational, informative and

worthwhile CPD event”, whilst Alison CullinWoodcook, Director of Clifton Foodservice Consultants, described it as “hugely educational, and very interesting” and “a new level in education.”

John Gillam appreciated the “time, effort and expense that had been put into the day” and thought it was “one of the best events he had been to”, whilst former FCSI chair Julian Edwards took away a “greater understanding on Defra charcoal regulation, mechanical extraction and Spanish charcoal cuisine” and praised Jestic for “an outstanding session!”

December 2019

#EXPRESSYOURSELF BRIGHTON, 12:00 AM Every pizza chef has a story to tell which he discloses through his recipes.

NEW

Oliver, genuine pizza chef, is careful to sustainability since ever. For his pizzas, he chose organic flours

by LE 5 STAGIONI obtained from 100% Italian grains.

It’s his way of supporting agricultural products of our territory and to offer his customers his pizzas rich in taste, rustic and authentic, just like him! le5stagioni.it curtarolo@agugiarofigna.com Œ +39 049 9624611

NEWS

Civerinos launch superfood matcha pizza Edinburgh pizza restaurant Civerinos teamed up with leaf tea experts Eteaket in November to launch a limited-edition superfood pizza which lists ‘glowing skin’ among its health benefits.

The matcha pizza ‘Marco Polo’ is made from the matcha superfood which is said to be both high in energy and taste.

Other reported health benefits of matcha - one teaspoon of which has 60 times more antioxidants than spinach - is the potential to improve heart health and diabetes.

The new pizza slice, which was completely vegan, was topped with Civerinos’ sugo, patatas bravas, rocket and Asian onion.

Derby pizza delivery men attacked A pizza delivery man suffered serious head injuries and another was stabbed in the leg when they were attacked in the street.

Detectives are appealing for witnesses after the two were attacked in Burton by a gang wielding a cosh and a knife.

Three men approached the delivery car and attacked them with weapons before fleeing the scene, said a police spokesperson.

Paramedics from West Midlands Ambulance Service were called to treat both men, who were taken to Burton’s Queen’s Hospital for treatment.

The 22-year-old was released later the same evening and the 24-year-old was later transferred to Queen’s Medical Centre University Hospital, in Nottingham, where he remains while he undergoes further treatment.

12

Papa John’s looks to recruit its first chief vegan officer Pizza delivery chain Papa John’s is looking to recruit its first chief vegan officer to help it grow its plant-based offerings from next year.

The part-time role will be the brand’s ‘go to’ for all things vegan, starting with promoting its new buffalo cauliflower wings, launched onto the menu to coincide with #NationalVeganDay on November 1.

Although not essential, the company said it would be useful if candidates have been a vegan for the past 18 months, frequently use #vegan on their personal social accounts and can remove an avocado stone in under 60 seconds!

The role has been specially designed for one vegan-enthusiast who has all the ‘caulipower’ to help Papa John’s with new vegan innovations.

It states: “The CVO will be helping to develop hard to resist vegan dishes that’ll be sure to blow the minds of meat-eaters and veggielovers alike.

“The appointed candidate will need to get their talented taste buds at the ready as they’ll

also be trialling the exciting offerings yet to be released.”

Based on a paid part-time role, the newly appointed CVO will be the pizza chain’s eyes and ears of upcoming vegan trends.

They will report to the head of research and development Tom Allen (pictured above), to assist with creating delicious new vegan recipe innovations.

The ideal candidate will have a food technology background, hold a genuine passion for vegan food and trends, have a food science degree or similar, be a self-starter, curious and eager to help Papa John’s develop new vegan innovations. Papa John’s marketing director, Giles Codd, said: “2019 has been a huge year for plant-based food and gone are the days where vegans and veggies are limited to a couple of disappointing side dishes.

“With the launch of several new vegan menu items this year, including vegan Sheese which flew out the door as soon as it hit the menu, it’s clear that there is a huge appetite for more exciting plant-based offerings.”

New Hull pizza shop A new pizza shop, Stone, has opened bringing “an authentic taste of Italy to Hull”.

Owner and chef Michael Bullamore is offering Roman style pizza in his new shop something he describes as very “different” for customers looking for a great tasting takeaway.

“We are bringing the authentic style and

taste of Italy to Hull through making and selling Roman-style pizza street food,” he said.”It’s a lot different to your typical takeaway pizza and even other Italian styles of pizza. It’s different for Hull too as the closest place doing what we are doing is in Leeds.

Source: Hull Daily Mail December 2019

COMPLETE CATERING EQUIPMENT ESTABLISHED 1990 - LONDON

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

THE MAKING OF CAFFÈ NERO’S ITALIAN-INSPIRED DELI KITCHEN

PROFILE

I

’ve been working in the food industry for 15 years. I have a true love of food to go but this is the most exciting project I have ever worked on - Caffè Nero has delivered the biggest food launch and menu revamp in its history!

22 years ago, the UK coffee shop market was nothing like it is now. Our owner Gerry Ford was inspired by his travels across Europe. He wanted to create a place where people could come together. He wanted to create a warm, friendly environment where people felt welcome and at home. He created stunning stores with fireplaces, lights and bars sourced from all over Europe – we even had some pianos!

The vision was to match this environment with a premium espresso-based speciality coffee and serve premium deli-style food.

But a year ago our food was not at the same level as the coffee. It didn’t do anything that you couldn’t find anywhere else; there wasn’t a reason for people to come to us. We would regularly see people carry food in from other brands and just want to buy a cup of coffee.

They didn’t want to come and have breakfast or lunch with us, so this needed to be addressed.

Customers were demanding more inspiring, healthier and more relevant food options. They were telling us that coffee shop food was limited.

Caffè Nero delivered the biggest food launch and menu revamp in its history this September, after two years of development and planning. Hannah McKay, Head of Food & Beverage, revealed all the details in a candid presentation at the recent lunch! show them. We needed to deliver on freshness – customers were telling us that coffee shop food wasn’t fresh enough. We also considered how to inject colour into the range and possibly even bake in store. We needed to have a look at sharing, with customers wanting to mix and match and have a different kind of experience.

We also needed to think about our ingredients story – what was the quality and provenance linked to the brand, to really deliver the brand vision that Gerry set out.

AMAZING SUPPLIERS After two days of extremely hard work with some amazing suppliers we came up with the product needed to deliver on these key trends, linking back to

the brand vision. Nero Deli would have open deli sandwiches with Italian-sourced ingredients, breads sourced from the south of Italy and beautiful Tuscan ingredients; salad bowls to inject colour that would rotate through the seasons; sweet treats that would go perfectly with a cup of coffee and we would look at new categories to offer choice to our customers.

But there was so much that needed to be considered for this to become a reality. What would the customer reaction be? What need states were we going to deliver against? Were they actually ready for a coffee shop to maybe even look at doing something like this? What suppliers were we going to work with – did we have all the right suppliers? What equipment were

we going to need to be able to deliver this in store and how was it going to be delivered in store?

Was there the business case to make this a success?

KEY SECTIONS So, after 18 months of development and huge support from our supply base, we broke the programme down into key sections.

We first opened a pilot store where we put in a range of food and we tested the different equipment; how the savoury items could go with the sweet ones … and we got that working. We then launched a further 20 store trial to really see what our challenges were going to be, and then an additional 20, so we had a store in each region.

We tested all the e-learning and training documents because we needed to make sure that the tools we were going to give them made this a real success.

On the 8th August we rolled out a soft launch across 200 stores. At each stage we looked at several different factors: on the product side we looked at what happens when a product becomes unwrapped – what happened to the shelf-life and how would that affect the business case? What was

INNOVATION SESSION So, two years ago we had an innovation session where we got our key suppliers together. We looked at what insight we had, we went out on food safaris and looked at the trends. From that we established the benchmarks of what we needed to develop against: we wanted to excite the senses, create a display that would pull customers in to try the food; we wanted to have abundance at the fixture, because having only one or two things there doesn’t look enticing.

We also wanted to deliver on customisation – customers now want to be able to have their food their way and create something that’s unique to

www.papa.org.uk 15

PROFILE the customer feedback? It doesn’t matter what me or my team thought about a cake or a sandwich – what did the customer think?

We were also testing the marketing: it’s a real challenge sometimes to get customers to really notice what’s going on in store. We also needed to tell the story of the food we had developed, so we had a new suite displayed, with glass screens installed and the product unwrapped to create an abundant feel. We also invested in ovens to unlock NPD and train stores to see how they worked in the store.

We had to find the right crockery and test it: until recently we served panini in a bowl which isn’t a premium experience. We needed to ensure it enhanced the food and also fitted on a tray with a coffee cup. We also looked at lighting because lighting the display brings the whole thing alive.

OPERATIONS We’ve got some perfect sweet treats to go with a cup of coffee: we have a new brownie collection with delicious gooey fillings. My favourite is a salted caramel which is filled and drizzled with salted caramel and sprinkled with sea salt. There are also wonderful new loaf cakes, including a banana loaf and a lemon drizzle. We’ve introduced am Italian-inspired range of crumble cakes with crushed Amaretti biscuits and apricot and raspberries giving proper colour to the range.

and talk about the food. We explained how we were going to launch and the training they were going to receive.

In September we had a press launch, where the idea of the catwalk was taken to the next stage and we transformed our Long Acre store to a food showcase. We worked with a celebrity stylist and she used our food as the inspiration for the outfits she created using real models.

INSPIRING AND RELEVANT I’m really proud of what we’ve achieved. Our food sales and savoury are nearly 10% up and customers are telling us that it’s far more inspiring and relevant.

Our customer spend is up and we feel that Deli Kitchen is driving differentiation for us on the high street and delivering the brand vision of a premium coffee house.

But this is just the start … there will be more to come.

This is an edited version of Hannah McKay’s presentation at the lunch! show.

FOOD CATWALK As this is one of the biggest investments we’ve ever put into our food offer, we needed to showcase it internally and to get our store team excited about what was coming. We needed to think of something that was completely different, that would grab attention and showcase the launch. At one meeting I came up with the idea of doing a food catwalk. I got a lot of rolling eyes but it’s been a real success.

So, the whole team that were involved in the launch ‘catwalked’ the new products to the team and they got to sample 16

December 2019

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

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www.papa.org.uk

01524 812476 www.logsdirect.co.uk

17

PIZZA CHEESE FOCUS

Ornua opens a new mozzarella and pizza cheese facility Ornua, Ireland’s largest exporter of Irish dairy products, has opened a new, €30 million, stateof-the-art cheese production facility in Ávila, Spain.

The new facility has been built on the former Ornua cheese manufacturing site, opening two years to the day since the site was destroyed by a devastating fire.

The 35,000-tonne mozzarella and pizza cheese facility, with plans to increase to 70,000tonne, greatly enhances Ornua’s pizza cheese making capacity and capability securing its position as a world leading pizza cheese supplier. Ornua supplies enough cheese for over 100 million pizzas each year.

The reopening of the Ávila facility also marked the creation of Ornua Ingredients Europe which brings Ornua’s Spanish and UK Ingredients businesses together. The new division is a leading supplier of high quality and nutritious cheese and dairy powder ingredients.

Supplying over 75,000-tonnes of added value ingredients to food manufacturing, QSR and pizza customers, Ornua Ingredients Europe generates strong returns for Irish dairy farmers.

The rebuild of the facility, which employs over 120 people, included a major expansion and processing technology upgrade. As a result, the Ávila facility is now equipped to play a major role in Ornua’s growth strategy of diversifying its product portfolio and building scale: reinforcing Ornua’s position as a major supplier of mozzarella and pizza cheese blends for both European and global pizza chains.

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At the forefront of the latest cheese processing technology, the Ávila site features a R&D Centre of Excellence with a pilot plant and innovation kitchen dedicated to developing the next generation of pizza cheese and cheese ingredients for the $130 billion global pizza market. Its technology provides a wide selection of mozzarella and mozzarella-based cheese blends which deliver great flavour, an excellent melted texture, superb coverage and stretch and an outstanding cooked appearance.

It also features innovative Individual QuickFreezing capability, an in-line cooling system and the latest technology to produce pizza cheese ropes for the growing ‘stuffed crust’ sector of the market.

Speaking at the opening, John Jordan, Ornua CEO said: “Today’s opening of our new cheese facility here in Ávila is fully in line with Ornua’s growth strategy of investing in world-

class strategic production facilities to secure long term returns for Irish dairy farmers.

“This major investment will play a key role in enhancing our cheese ingredients capacity and capabilities. It will reinforce our position as a leading, large scale supplier of high-quality dairy ingredients to many leading Spanish, European and global food manufacturing and food service customers. Our new Avila R&D Centre of Excellence becomes the 10th innovation centre in our international network, which will ensure that Ornua has the capability to support our customers at the forefront of the rapidly changing dairy ingredients market.”

Commenting on the opening of the facility, Irish Ambassador to Spain, Sile Maguire said, “The new Ornua facility in Ávila reflects Irish and Spanish commitment to excellence and innovation in the food industry, and to our shared confidence in this vital sector.”

Led by newly appointed Managing Director Joan Bombardo, Ornua Ingredients Europe incorporates Ávila and Ornua’s UK Ingredients businesses, giving it a turnover in excess of €300 million; four well-invested processing and NPD facilities and 600 experienced and committed staff.

Headquartered at its Nantwich UK facility, Ornua Ingredients Europe will have the scale and resources, combined with the agility and flexibility, to identify and meet the everchanging needs of its customers and their consumers.

December 2019

ADVERTORIAL

DELLA TERRA PIZZA FLOUR YIELDS GREAT RESULTS FOR QUALITY

Specially created for the fast paced environments of take away and convenience this premium grade flour has upped the stakes in quality pizza. Many chefs and restaurant owners have made the switch and trust Della Terra to deliver quality and consistency time and time again.

Exclusive: We have partnered with Eurostar Commodities to give you a special exclusive half price offer on Della Terra flour. To receive one 16kg bag of Della Terra at only £4.15, delivered, email sales@ eurostarfoods.co.uk, quoting Pizza50.

Della Terra is a new premium quality pizza flour that is trusted by professional chefs to produce superior pizza time after time. Della Terra is a high protein pizza flour, at 13%, producing perfect results for high calibre ‘deep pan’ and ‘thin crust’ style pizzas as well Italian breads.

Milled from carefully selected high protein wheats with strong gluten, Della Terra absorbs more water than other flours giving a higher dough yield and excellent consistent results.

Coming from Eurostar Commodities portfolio of high quality ingredients Della Terra pizza flour has been especially developed by the Technical Development Team, for the fast paced environments

www.papa.org.uk

of take away, fast food and convenience restaurants.

Philip Bull, MD, Eurostar Commodities, said: “Absolutely delighted to bring to market Della Terra pizza flour which reliably over exceeds expectations creating a crispy and golden crust and an airy, soft base. This will really add value to the convenience market especially offering fantastic quality at a highly competitive price. We believe this will deliver stand-out pizza that consistently delivers great tasting results time after time.”

Della Terra absorbs more water than other flours available in this market and this means a higher quality and an increased yield. We recommend at least 600ml water for every kilo of Della Terra flour and this means more dough balls and more consistent high quality pizza. It is also extremely versatile, perfect for making Italian Ciabatta and Focaccia breads.

Della Terra Pizza Flour forms part of Eurostar Commodities successful own brand Italian range including Peeled Plum Tomatoes, Chopped Tomatoes and Pizza Ready Sauce, as well as Fior di Maiella pizza seasonings and Donna Chiara dried pasta.

Eurostar Commodities is an innovative family business from Yorkshire established

in 1994, Eurostar Commodities supplies over 10,000 tonnes of product to the UK and Europe every year. Core brands include Kintaro sushi rice, GMI Italian flour, Confucius and Chinese Emperor long grain rice, and Eurostar own brand products.

More information about Della Terra can be found online at www.eurostarfoods.co.uk or call 01484 320 516.

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NEWS FOCUS

‘We are heavily involved in trying to influence government policy’ PAPA committee chairman Geoff Parsons (CEO Basilico) set out current and future initiatives for the Association, at the recent PAPA awards dinner We’re coming to the end of PAPA’s 42nd year – difficult to believe – and we have been busier than ever working on behalf of everyone in this continually developing and expanding industry.

Jim Winship, PAPA, director, in particular, has been tireless in representing our interests and promoting solutions in a Westminster bubble, which has found it difficult to focus on anything apart from Brexit.

Headless chicken is pretty much the description of the average MP. The Association continues to develop therefore far behind the talking shop of ‘77. We are heavily involved in trying to influence and mitigate government policy. Many initiatives could be damaging and we try to get in there before they adversely affect the industry.

We’re working on several product related areas at the moment. It’s likely that calorie 20

declarations will become mandatory on all food service products. It’s critical that small businesses are provided with a simple on-line calculator to provide the allowable, typical figures.

This is something where we’re working together to get a solution and we’re hoping that once the election allows a focused minister to emerge, we will get a result.

The Food Standards Agency is supporting full labelling of allergens on all products packaged for direct sale. This will require detailed definition; it also ignores the underlying food safety risks relating to smaller businesses in particular.

We have Public Health England’s next stage in salt targeting. This is a story which shows no signs of a happy ending.

Packaging is becoming a sensitive area with the new Environment Bill in the latest

Queen’s Speech – the one we needed time for, but never got any action. This may well lead to charges on single use plastic items and a bottle deposit return scheme along the lines of the Scottish model. We will work very hard to ensure that this doesn’t impose unrealistic demands on small businesses, where there is limited space and limited systems.

We continue to challenge the government on immigration controls to ensure that businesses can recruit the people they need, whether it’s pizza chefs, factory production operatives or delivery drivers.

Our meetings with MP’s demonstrated that most of them actually understood the problem but didn’t really know what to do about it.

They know that the arbitrary targets from previous government were both unrealistic and unachievable.

The key problem has been the

setting of a minimum qualifying salary at £30,000 per annum. That clearly is totally unrealistic for most of what we need to recruit in our industry. The good news is that this unrealistic single figure may be replaced by a series of benchmark salaries, agreed as typical for each role needing to be filled by an immigrant worker.

This may even be adjusted further for regional variations.

If you have meetings with your local MPs, please continue to make the case for this pragmatic solution. If we don’t get this solution, the industry is going to grind to a halt.

I would like to thank all the existing members for supporting and backing us and promise that we will continue to deliver successful outcomes for your businesses and the industry.

If you’re not a member, please join us. We need your support: unity is strength and reinforces the collective voice needed to achieve results.

December 2019

 �� � � � � ­ � �

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New for 2020

It’s time to tickle those tastebuds

Celebrity guest Gennaro Contaldo will be opening this years event.

Meet Suppliers â?ą Ice Cream â?ą Confectionery â?ą Coffee â?ą Catering â?ą Cakes Scan to visit or just turn up on the day

www.papa.org.uk

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PROFILE

Ian Neill:

The Godfather of casual dining

Highly respected businessman Ian Neill has a forty-year history at the highest levels within the pizza, pasta industry, including working with Peter Boizot at PizzaExpress and casual dining in general, with companies such as Wagamama where he was CEO. He looked back at his long career at the recent European Pizza & Pasta Show

I

lived in California with my parents in the 50’s, where I came across pizza in about 1957. We used to go to a drive-in movie near Santa Monica and the big thing in the break between the two movies was the delicious pizza from the catering concession, which we would take back to the car.

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I decided eventually that I wanted to become a navigation officer and sail around the world, but my eyesight wasn’t good enough. I went to catering college in Leeds instead.

I joined PizzaExpress in 1978. Looking around the European Pizza & Pasta Show

show here, it’s amazing to see all the different suppliers and the equipment. But in those days we were pioneering!

JAZZ AND PARTYING We used to go over to New York occasionally for jazz and partying and come back with equipment catalogues. We would get very excited about this because it was things we didn’t have here, like pizza cutters. We would get our pans specially made for us in Sheffield and basically have to sort out everything ourselves.

We would, for example, make frequent trips to Italy to check out the tomatoes and make sure the Brix rating was right (percentage of solids in the juice of a tomato); our cheese supplier was Carnivale from day 1. It was all challenging, but it was pivotal in establishing the way I think about industry.

I didn’t think about it particularly at the time but as the years have passed I’ve realised that a lot of the values Peter Boizot had, I’ve taken on board myself.

I think he was quite pleased to see some of the PizzaExpress values had moved with me into Wagamama. What were those values? For one thing, nothing with Peter Boizot was ever finished and nothing was ever good enough! We were always working on something like the fat content of the cheese or the proving time.

I was probably one of the first qualified members of staff to join but I didn’t have quite as much design flair as Peter, who was a very stylish man. He was also dedicated December 2019

PROFILE

to giving the customer a fair deal: he used to say although we’re delivering a valuedriven product, it still needed to be a quality experience.

THE CASUAL DINING SECTOR The casual dining sector was very undeveloped in 1978. There were about 10 PizzaExpress’, about seven Pizza Hut’s and not much else other than Chinese restaurants and Wimpy Burgers.

I picked equipment ideas up along the way. Our cost of sale system actually came from Berni Inns. That helped the company achieve a consistent performance. If you’re going to have a multiple restaurant business, you need consistency of quality and if you want to sleep at night and not worry about your people screwing up – which they will you need to work out what you want to give your customers, codify it for staff in a way in which they can understand, train them …. and the place will stand out.

There’s no reason why you can’t design everything - from purchasing to delivery, how you manage the product in store, how you execute , or how you serve the customer. The more precise you are, the more consistent your product will be.

Most people who are successful with their first restaurant put their heart and soul into it, but if you want to go into number two you can’t be there all the time, so you have to have someone else.

Most people don’t pause before they open number two and then the wheels start to

come off because they haven’t codified what they’ve done and they haven’t trained people to do it in number two. It’s not the sexiest part of the business, writing things down, but it’s better than waking up in the middle of the night worried.

I also learned a really important lesson early on in my time with Esso and Granada that it’s also really important to involve people who are closest to the effects of a decision.

INVOLVING YOUNG PEOPLE IN THE INDUSTRY I think we’ve got a lot better in the industry.

When I left college we were working doubleshifts and it was expected in the catering industry at that time, but at PizzaExpress we actually reduced our working week to something like 44 hours.

We’ve got to keep trying to improve conditions and manage people better. Over the years we’ve pondered many issues like the demographic time-bomb, which actually never happened. At the moment, we’re going through a big change: employment levels are high, but it’s a bloodbath out there, particularly in retailing HOW TO INVEST It’s got to be a concept that delights customers, that makes customers want to come back, and the people involved have got to be really dedicated. Then there’s application. It’s really hard starting up a business and people have got to be really dedicated to doing it and be in it for the long

term. Things also go up and down and people have to be able to roll with the punches and not run for the hills.

It’s also important that people have got their own money and have some skill in the game. When I’m satisfied with all those, I start to look at the financial side: is the business scaleable; is it going to need more money – they usually do! You’ve also got to work out what satisfies your customers.

It’s not about you, it’s about them, all the time.

IAN NEILL’S

GLITTERING CAREER Ian Neill joined Pizza Express with Peter Boizot in 1978 and set up the franchising operation, rising to become director and general manager of the company.

In 1996 he helped to orchestrate the sale of 33 of its franchise restaurants, of which he owned three.

He joined Wagamama as an advisor in 1994, becoming CEO in1997. The company saw meteoric growth before being sold for £103m in 2005 to Lion Capital and later to Duke Street in 2011 for £220m.

Since then he’s gone on to invest in and join the board of a number of restaurant concepts including Las Iguanos, Jamies Italian, Leon and Take 10.

www.papa.org.uk 23

PAPA AWARDS

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PAPA AWARDS 2019 WHAT A GREAT NIGHT!

2019

THANK YOU! Theo Randall, Head Judge, Enzo Oliveri, Chef, Marco Fuso, Chef, Michael Eyre, Jestic, Alan Ribakovs, Whitworth Bros, Kim Markward, Tulip Ltd, Lee Williams, Arla Pro, Jo Shankland, Ebrofrost, Kathryn Thomason, Glanbia, Rosie Tapp-Kefford, The Marketing Bureau, John Want, Rich Foods, Rob Thompson, Co-op, Robin Clark, Just Eat, James Simpson, FSC, Richard Harrow, Millie Deane, Norseland, Parviz Hayati, Sam Whitehouse, Matthew Deane, Stephen Jordan-Bird, JB Food Solutions, John Forbes, Greggs, Imogen Johnson, David Ribakovs, Whitworth, Michael Horne, Royal Greenland, Randall Jennings, Royal Greenland, Francesco D Fruzzo, Wasabi, Michele Young, Foodservice UK, John Bancroft, Decent Food, Chris Smith, H Smith Food Group, Dave Graham, Around Noon,Karen Marran, Foodovation, Keith Allen

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December 2019

PAPA AWARDS

THE PAPA AWARDS CROWN THE INDUSTRY’S BEST The Papa Awards Dinner was a night of celebration across the Italian food industry.

The industry’s finest converged on the Royal Lancaster London Hotel, and the evening didn’t disappoint with a string of worthy winners and a convivial evening all round.

As usual celebrity chef Theo Randall was hosting the awards and comedian Rod Woodward showered the audience with funny stories and amusing anecdotes. The welcome speech from PAPA chair Geoff Parsons engaged the audience, keen to learn about the industry’s celebrations and challenges.

As ever it was an opportunity for the industry to network, see old friends, make new ones and to let their hair down collectively, and the Italian industry certainly knows how to do that.

Award Winner Pizza Restaurant Chain The winner of the Pizza Restaurant Chain Award 2019: Pizza Hut Pictured: Dairy Partners Commercial Manager Guido Meneghelli presents the award to Pizza Hut’s CPI Manager, Keith Griffiths and colleagues

Pizza Hut started in 1958 in Wichita USA, when brothers Dan and Frank Carney opened the first restaurant by borrowing $600 from their mum. It was the start of the biggest pizza name in the world, and in 1973, that fantastic pizza came to the UK. What started out as a single Hut in Islington, London is now over 700 Restaurants and Delivery outlets up and down the UK. All pizza restaurant chains are considered for this award. The award is given to the pizza restaurant chain (a business with 10 or more restaurant sites) which is shown by research to have been the most successful in the year maintaining growth and customer loyalty. For the purposes of the awards, a pizza restaurant is defined as one where pizza forms the main focus of the business.

Highly commended: Franco Manca

d Winner PAPA Industry Awar The winner of the PAPA Industry Award 2019: Ian Neill Pictured: Stateside Commercial Controller Phil Goodall (right) presents the award to Ian Neill (centre) as Theo Randall looks on

This is a lifetime award, presented to an individual, company or organisation who the judges consider deserves recognition for the contribution made to the industry.

Ian Neill played a key role in the development of the pizza restaurant sector, coming into the industry in 1978 and spending 11 years working with founder Peter Boizot to build the Pizza Express franchise. Ian and Peter co-owned the well regarded Soho Pizzeria for over 25 years.

Later, as Managing Director of the Rank Organisations branded restaurants, Ian developed Prima Pasta which became the template for Bella Pasta. He also had Pizza Piazza within the Rank portfolio. Since then Ian has been CEO, Chairman, Non-executive director of a number of High Street chains, including Wagamama, Jamie’s Italian and K10 restaurants.

ain Award Winner Italian Restaurant Ch The winner of the Italian Restaurant Chain Award 2019: ASK Italian Pictured: Dairy Partners Director Will Bennett presents the award to Ask Italian’s Marketing Director Corinne Prior and colleague

Acknowledging the best in genuine Italian restaurant chains in the UK, this award is presented to a specialist restaurant where the food served is rooted at the heart of Italian cuisine and which offers a genuine taste of Italy.

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PAPA AWARDS

staurant Platinum Independent Pizza Re ners and Gold Awards Win

livery Independent Pizza De Award Winner

The overall PLATINUM winner of the Independent Pizza Restaurant Award 2019: Basement Browns, Coventry

The overall PLATINUM winner of the Independent Pizza Delivery Award 2019: Romeo’s, Derry

Pictured: Andrew Emery, PAPA executive, accepts the award from Eva Ellis, Casual

Pictured: Just Eat’s Head of Strategic Accounts, Amy Heather, presents the award to

Dining’s Event Manager, on behalf of Basement Brown’s, who were unable to attend

Romeo’s Joanne and Majid Rostami

The GOLD winners of the Independent Pizza Restaurant Award 2019: Bath Pizza Co, Bath A capella, Bristol L’Antica Pizzeria da Michele, London Basement Browns, Coventry Mozza, Glasgow Pizza Pomodoro, Coleraine

The GOLD winners of the Independent Pizza Delivery Award 2019: Expresso Pizza, Nottingham Romeo’s, Derry Pizzarova, Bristol Mama’s Pizza & Pasta, North Cheam The Fat Pizza, Hornchurch Pizzaface, Hove

These awards are given to independent pizza restaurants (with less than 10 sites where pizza is the predominant item on the menu) that set a standard for others to follow.

This award recognises the independent operators (businesses with up to five stores) who are successfully driving their businesses in the delivery/ takeaway sector.

Restaurant Independent Italian ards Winners Platinum and Gold Aw The overall PLATINUM winner of the Independent Italian Restaurant Award 2019: La Locanda, Gisburn

Award Winner Small Chain Delivery The winner of the Small Chain Delivery Award 2019: FireAway Pizza Pictured: Just Eat’s Head of Strategic Accounts, Amy Heather, presents the award to

Pictured: Cinzia Bocchi accepts the award for La Locanda from Freiberger’s Managing Director Andrew Thorne

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Mario and Francesca Aleppo and Mehdi Hossaini

The GOLD winners of the Independent Italian Restaurant Award 2019: The Cavaliere, Dalkeith Proove, Manchester Tasting Sicily Enzo’s Kitchen, London Tamburino, Yeovil La Locanda, Gisburn Bar Aldo, Alloa

The first FIREAWAY PIZZA was opened in 2016 by Mario Aleppo with the aim of bringing better pizza to the UK. With fresh toppings, hand made dough and a 400 degree fire oven FireAway Pizza is authentic and fast – around 180 seconds! FIREAWAY PIZZA has been sharing its family pizza recipe through the streets of London since 2016. Today’s menu includes Oreo milkshakes, nutella pizzas and Vegan options and from that first London shop, there are now ten more FireAway Pizzas covering London, Surrey and Kent.

These awards are given to independent pizza restaurants (with less than 10 sites where pizza is the predominant item on the menu) that set a standard for others to follow.

This award recognises the small chain operators, (businesses with five to 20 stores) who are successfully driving the delivery/takeaway sector.

December 2019

PAPA AWARDS

Award Winner Pizza Delivery Chain The winner of the Pizza Delivery Chain Award 2019: Papa John’s Pictured: Future Foods’ Sales Director Mark Humphrey presents the award to Papa John’s MD Liz Williams, Giles Codd, Marketing Director, Tom Allen and colleagues

e Retailer Chilled Pizza Multipl Award Winner The winner of the Chilled Pizza Multiple Retailer Award 2019: Morrisons Pictured: Glanbia’s Marketing Officer, Kathryn Thomason, presents the award to

Papa John’s first opened their doors more than 30 years ago in a broom closet in Jeffersonville in the USA. Today Papa John’s boasts more than 5,000 locations in 45 countries and territories around the world.

All major delivery chains (business with 20+ stores) are considered for this award. The award aims to recognise the chain operators who are successfully driving the delivery/takeaway sector.

Morrisons Category Director Fraser Lovatt and colleague

The award is given to the retailer considered to have done the most in the qualifying period to actively drive the chilled pizza sector of the market.

e Retailer Frozen Pizza Multipl ne Award Win r The winner of the Frozen Multiple Retailer Award 2019:

Lidl

Pictured: Dawn Farms Business Development Manager Jon Watkin presents the award to Lidl’s Maya Orr, Customer Marketing – Awards and colleagues

All major delivery chains (business with 20 + stores) are considered for this award. The award aims to recognise the chain operators who are successfully driving the delivery/takeaway sector.

za Retailer Convenience Store Piz Award Winner

Winner Pasta Retailer Award The winner of the Pasta Retailer Award 2019:

Aldi

Pictured: Theo Randall presents the award on behalf of GCL to Aldi’s buying director Rachel Keogh

This award recognises those retailers which are actively driving sales of pasta.

Award Winner Innovative Food to Go

The winner of the Convenience Store Pizza Retailer Award 2019:

The winner of the Innovative Food to Go Award 2019:

Co-Op

La Tua - Mini Doughnut Filled Pistacio

Pictured: Conveni’s UK Commercial Director, Noel Reidy presents the award to Co-op’s Trading Manager Calum Kirk and colleagues

Pictured: Agrial’s Marketing Manager Jill Nelmes presents the award to Director Nicolas Hanson

This award recognises those convenience store retailers which are actively driving the convenience pizza sector of the market.

Recognising the dynamic and expansive role played by businesses with Italian food at their core that bring authentic Italian cuisine to the evergrowing food to go market.

www.papa.org.uk 27

PAPA AWARDS

oduct Award Winner Manufactured Pizza Pr

ing Award Winner Pizza and Pasta Market

The winners in the Manufactured Pizza Product Award 2019:

The winner of the Marketing Award 2019: Co-op - Irresistible Pizza (Premium Range Launch)

Everyday Category Gino D’Campo – Super Spicy Pizza

Pictured: Slava Blagoeva-Duschell, Managing Director of the European and Pasta Show presents the award to Bryan Bell, Press Officer (Retail Communications) and colleagues

Pictured: Kevin Peacock, Commercial Director for Danish Crown presents the award to Andrew Staniland Trading Director for Iceland who accepts the award on behalf of Gino, who was unable to attend.

The Marketing Award recognises successful marketing and promotional initiatives by businesses operating in the UK pizza, pasta and Italian food industry.

oduct Award Winner Manufactured Pasta Pr Indulgent Category Co-op - Irresistible Truffle & Salami Single Serve Pictured: Kevin Sargent and Kate Addison from the Co-op Delicious Food Team and colleagues, accept the award from Kevin Peacock.

The winners of the Manufactured Pasta Product Award 2019: Retail Category Waitrose - Shin of Beef & Chianti Tortelloni Pictured: PAPA’s Director of Member Services Gavin Rothwell presents the award to Waitrose Buyer Jade Symonds

This award encourages new product development in the pasta market by rewarding those who are striving to develop the market through innovation and recipe development.

Innovation Category Aldi – Cheeseburger Stuffed Crust

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Pictured: Aldi buying Director Rachel Keogh accepts the award from Kevin Peacock.

Food Service Category GCL Food Ingredients – Turkey, Pancetta and Chestnut Tortelloni

This award encourages new product development in the pizza market by rewarding those who are striving to develop the market through innovation and recipe development.

Pictured: PAPA’s Director of Member Services Gavin Rothwell presents the award to Jason Smith, Director of Sales & Marketing

December 2019

PAPA AWARDS

ient Award Winner New Product or Ingred The winner of the New Product or Ingredient Award 2019: Retail Category Gino D’Campo - Clams with Garlic, Tomatoes and White Wine Pasta Sauce.

Pictured: Andrew Staniland Trading Director for Iceland accepts the award on behalf of Gino D’Campo, who was unable to attend, from Simon Ambrose, Managing Director of Pizza Pasta & Italian Food magazine

This award recognises those suppliers who are developing/sourcing new equipment, products, and ingredients for use by manufacturers or restaurant/delivery businesses.

Foodservice Category

Stroodles – Pasta Straws

Pasta Straws winner Maxim Gelmann was unable to attend.

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This award recognises those suppliers who are developing/sourcing new equipment, products, and ingredients for use by manufacturers or restaurant/delivery businesses.

2019

ard Winner PAPA Environmental Aw The winner of the PAPA Environmental Award 2019: RaviOllie - On-line Shop Eco-Friendly Home Delivery Pictured: Friends of Glass Communications Manager Victoria Adams presents the award to Ollie Greenhalgh, Company Founder and Max Brown, Head of Sales.

With the food industry generally under the spotlight in terms of the recyclability of packaging, food waste and sustainability, this award recognises those businesses and individuals in the pizza, pasta and Italian food industry who are leading the way in this area.

JOIN US NEXT YEAR WHEN PAPA CELEBRATES ITS 31ST ANNUAL INDUSTRY AWARDS. Sponsorship opportunities now available, please contact Sandra Bennett for further information, 01291 636348

www.papa.org.uk 29

PAPA AWARDS

PIZZA CHEF OF THE YEAR

SuperTops Pizza Chef of the Year Winner The SuperTops, Chicken Pizza Chef of the Year winner 2019: Denis Vettesse, Amore Restaurant - Pizza Mezza Luna

Pictured: Tulip Ltd’s Senior Commercial Manager Kim Markward presents Denis Vettese with the award

Arla Mozzarella Pizza ner Chef of the Year Win The winner for the Arla Pro Mozzarella Category Pizza Chef of the Year winner 2019: Denis Vettese, Amore Restaurant - Pizza Arla

Pictured: Arla Pro, Matthew Carey, Business Manager presents the award to Denis Vetesse

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Flour Pizza Whitworth Bros Pizza ner Chef of the Year Win The Whitworth Bros Ltd Margherita Pizza Chef of the Year winner 2019: Michelle Petrucci, Tony Macaroni - Special Buffalo Margarita

Pictured: Whitworth Bros Ltd Sales and Marketing Manager Alan Ribakovs presents the award to Michelle Petrucci

Free From Pizza ner Chef of the Year Win The PAPA Free From Pizza Chef of the Year winner 2019: Mark Baber, Wood Fire Dine - The Millennial Special

Pictured: On behalf of the Pizza, Pasta & Italian Food Magazine, Jestic Culinary Director, Michael Eyre presents the award to Mark Baber

December 2019

PAPA AWARDS

PASTA CHEF OF THE YEAR

Category Ebrofrost Pappardelle Winner Pasta Chef of the Year The Ebrofrost Pappardelle Pasta Chef of the Year Winner 2019:

Uberto Scarpati, Pizzeria Mamma Mia Jerico - Autumn in Ischia Pictured: Ebrosfrost’s Director of Foodservice Amalie Schmidt presents the award to Uberto Scarpati

ee From Ebrofrost Rigatoni Fr of the Year Category Pasta Chef Winner The Ebrofrost Rigatoni Free From Category Pasta Chef of the Year Winner 2019: Dai Llewellyn, Greencore - Tribute to T’ballo

Pictured: Ebrosfrost’s Director of Foodservice Amalie Schmidt presents the award to Dai Llewellyn, Greencore

Sponsor of Simply better ingredients

Congratulations!

PASTA CHEF

of the year 2019

We’re proud to have played a small part in your success.

Pasta Chef of the Year 2019 Overall Winner:

UBERTO SCAPARTI

Mamma Mia Jericho – Autumn in Ischia Short Cut Pasta Category

DAI LLEWELLYN

Greencore – Tribute to T‘Ballo

Long Cut Pasta Category

UBERTO SCAPARTI

Mamma Mia Jericho – Autumn in Ischia

Ebrofrost Holding GmbH | Rappenwörthstraße 5 | D-89362 Offingen | info@ebrofrost.com | www.ebrofrost.com

www.papa.org.uk 31

PAPA AWARDS

THE WINNING CHEFS

PIZZA CHEF of the year 2019

THE YEAR 2019 F O EF H C A ZZ PI L AL OVER

Mark Baber

PIZZA CHEF of the year 2019

F THE YEAR 2019 O EF H C A ST PA L AL ER OV

Uberto Scarpati

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December 2019

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PIZZA CHEF OF THE YEAR 2019

PIZZA CHEF GRAND FINAL PIZZA CHEF of the year 2019

The search for the Pizza Chef of the Year 2019 culminated in the Grand Final on the second day of the European Pizza and Pasta show at London’s Olympia.

There was an extra element of tension this year as the stakes were higher than ever with a £3,000 cash prize, a three-day Pizza Master Class with Marco Fuso as well as the coveted Pizza Chef of the Year title.

The competition was split into four categories and the overall winner was announced at the evening’s awards ceremony.

Contestants were required to design a pizza recipe around a specific sponsor’s product in at least three of the competition categories: • Supertops Chicken Chunks Pizza Chef of the Year • Whitworth Bros Aquila Flour Margherita Pizza Chef of the Year • Arla Pro Mozzarella Pizza Chef of the Year • Free From Pizza Chef of the Year

PIZZA CHEF of the year 2019

After submitting their recipes for judging the finalists were invited to compete at the Grand Final in London, preparing the pizzas for a panel of industry judges including Theo Randall.

The judges had to assess the pizzas on a strict criteria including taste, presentation, commercial viability and innovative use of the sponsor’s product.

A winner was chosen within each category and then an overall Pizza Chef of the Year was announced at the PAPA Awards dinner that evening at the Royal Lancaster London hotel.

Pictured from left to right: Michael Eyre, Alan Ribakovs, Marco Fuso, Theo Randall & Enzo Oliveri

THE JUDGES • Theo Randall • Michael Eyre • Enzo Olivieri • Marco Fuso

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• • •

SPONSORS Alan Ribakovs – Sales & Marketing Manager – Whitworth Kim Markward – Senior Commercial Manager – Tulip Jenna Hodgson-Silke – Head of Marketing - Arla Pro

December 2019

PIZZA CHEF OF THE YEAR 2019

Whitworth Bros Aquila Flour (Traditional Margherita)

Whitworth Bros Aquila pizza flour is a high protein pizza flour with a Canadian wheat inclusion and good quality gluten giving a good stretch and lift suitable for both traditional Italian style thin crust and deep pan pizzas. The emphasis is on creating an authentic and tasty pizza base with the traditional tomato and mozzarella topping.

Special Buffalo Margarita Michelle Petrucci - Tony Macaroni

Margherita Tradizionale Jonah Pole - Bath Pizza Co

The Classic Alessandro Aversano - Dough & Liquor

Y OR TEG ER CA WINN

Rule Britalia!

Regina Margherita

Mark Baber - Wood Fire Dine

Ciro Vitiello - Spizzapo

Traditional Margherita Manuel Giacometti - La Favorita

www.papa.org.uk 37

PIZZA CHEF OF THE YEAR 2019

Tulip SuperTops Chicken Chunks

SuperTops have developed an extensive pizza topping range which includes pepperoni, salami, ham, pork, bacon, beef, meatballs, chicken, sausages and chorizo. SuperTops Chicken Chunks makes a great meaty pizza topping that can be teamed with an exciting array of flavours.

Pollo e Pesto

Gourmet Don

Denis Vettese – Amore Restaurant

Jonah Pole – Bath Pizza Co

Terry McLaughlin – Carriages Bistro

The Smokestack

Bitter Sweet Symphony

Y OR TEG ER CA WINN

Pizza Mezza Luna

Creamy Chicken And Garlic Mushroom Daisie Morrison – Pizza Hut

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Mark Baber – Wood Fire Dine

Dai Llewellyn - Greencore

December 2019

PIZZA CHEF OF THE YEAR 2019

Arla Pro Mozzarella

Arla Mozzarella is a quality cheese created specifically for professional use, with its mild, delicate and creamy aromatic taste. Arla mozzarella boasts a semi-soft, elastic texture which implies excellent stretchability making it delicious on pizzas when teamed with ingredients to complement its creamy texture.

Pizza Arla Denis Vettese – Amore Restaurant

I sapori dell italia

Jonah Pole – Bath Pizza Co

Paul Lloyd – The Cooking Pot

Arla’ve A Stuffed Crust

The Upside Down Margherita

Y OR TEG ER CA WINN

Mozzarella e Pesco

Pecora Brigi Stanber - Pizzaface

Mark Baber – Wood Fire Dine

Manuel Giacometti – La Favorita

www.papa.org.uk 39

PIZZA CHEF OF THE YEAR 2019

PAPA Free From “Free From” Pizza

In recognition of the increase in the demand for vegetarian, gluten and dairy free pizzas, the exciting “free from” category is an opportunity to create a tasty pizza, free from meat, gluten and dairy.

The millennial special Mark Baber – Wood Fire Dine

Veghi

Will Reynolds – Suffolk Stonehouse

Dario Viola – La Giocanda

The Happy Pig

The Earthy Pizza

Davide Medda -Purezza

Manuel Giacometti – La Favorita

Y OR TEG ER CA WINN

Woodton

LL OVERA F CHE PIZZA E OF TH YEAR

Art / Beets Brigi Stanber - Pizzaface

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December 2019

Dawn Farms make the perfect Pepperoni to make the perfect Pepperoni Pizza

We have the ingredients for success At Dawn Farms we offer a range of cooked and fermented meat ingredients for pizza, sandwich and prepared meals.

Proudly providing the world’s leading food brands with menu inspiration, innovation and food safety for over 30 years.

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PASTA CHEF OF THE YEAR 2019

PASTA CHEF GRAND FINAL Alongside our quest to find the Pizza Chef of the Year we were delighted to be working with sponsor Ebrofrost again for the UK’s best Pasta Chef.

Ebrofrost freshly make their pasta from semolina dough and shape it to nearly 100 different designs. The pasta is then fully cooked and shock-frosted, ensuring the fresh product retains its full aroma, texture, and colour.

This year the competition had two categories. Using the Pappardelle large, broad pasta ribbons, chefs had to create a unique dish or an inventive interpretation of a classic dish whilst a new “Free From” category using Ebrofrost’s gluten free and vegan Rigatoni challenged others to create an exciting “free from” recipe made without any gluten, meat or dairy products.

Chefs were initially selected for the Grand Final from written entries and invited to the live bake off at the European Pizza and Pasta Show at Olympia, London on Thursday, 14 November. A judging panel including celebrity chef Theo Randall selected winners for both categories along with the Overall Pasta Chef of the Year Award Winner. The winners were announced at the Awards Dinner at the Royal Lancaster London Hotel that evening. As well as a trophy, the coveted title and a cheque for £1,000, the winner received considerable publicity and the kudos of being the Pasta Chef of the Year 2019.

The judges in the Pasta Chef of the Year competition, Left to right: Amalie Schmidt, Jo Shankland, Marco Fuso, Theo Randall, Enzo Olivieri

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December 2019

PASTA CHEF OF THE YEAR 2019

Ebrofrost Free From Rigatoni Pasta

Tribute to T’ballo Dai Llewellyn - Greencore

The garden choice

Filippo Rosato - Purezza

Ivan Russo – Tony Macaroni

The Spicy Carbonara Sweet Potato

Pumpkin, Cavolo nero & Pistachio Penne

Y OR ER TEG N CA WIN

Rigatoni alla Scapece

Senza Micheal Todaro-Vassallo - Donatello’s

Owen Aron - Greencore

Katarina Broadribb – Lemon & Soul Cookery School

www.papa.org.uk 43

Ebrofrost Long Cut Pappardelle Pasta

Autumn in Ischia Uberto Scarpati - Pizzeria Mamma Mia Jerico

Pappardelle Of Celeriac, Fennel And Garlic Christopher Beavis - RAF

Y OR ER TEG N CA WIN

LL OVERA CHEF PASTA E OF TH YEAR

Pappardelle Alla Bolognese

Pappardelle Italian Love

Mary Lloyd – The Cooking Pot

Giacomo Vitale – Tony Macaroni

Papardelle With Fennel, Mushrooms And Bacon Katarina Broadribb – Lemon & Soul Cookery School

Y HL DED HIG MEN M CO

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December 2019

www.papa.org.uk

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NEWS FOCUS

It’s time to tackle the shrinking labour supply The Food and Drink Sector Council calls on industry leaders to join a business-led movement to address productivity and workforce challenges The Food and Drink Sector Council (FDSC) has published a report outlining industry’s ambition to address food chain productivity issues and the challenges it faces due to a shrinking labour supply.

Industry is calling for a joint movement to include government collaboration and a high-level set of activities and outcomes to deliver results.

Led by the Food and Drink Federation (FDF) in collaboration with Sheffield Hallam University, ‘Preparing for a Changing Workforce’ highlights the growing skills shortage across all levels and all parts of the food chain. Management and leadership skills are, however, a common gap across the whole of the food and drink supply chain and act as a barrier to the adoption of new technologies.

This, when coupled with an anticipated shortfall in labour, in part due to the end of freedom of movement with the EU, is expected to threaten future productivity growth across the supply chain.

The food and drink sector has a significant impact on the UK economy, contributing £121 billion to national Gross Value Added and employing over 46

four million people (14% of the national workforce), spread across every region and nation of the UK. Jobs in the food and drink sector are often perceived as low-skilled, but this report shows that businesses are seeking to fill roles across all skill levels from intermediate through to higher and advanced levels.

Food and drink businesses recognise the importance of Apprenticeships, but also emphasised that more support is required to improve engagement with the Apprenticeship Levy. Almost one third of respondents, eligible to pay the Apprenticeship Levy, reported writing it off as a tax due to uncertainty over how best to use the funds.

The report is the first to bring together the entire sector from ‘farm to fork’ and present a cross-chain approach to addressing future workforce, skills and productivity concerns.

Based on the evidence collected, the FDSC has identified early recommendations to upskill employees and attract future talent through: greater use of Apprenticeships and offering T Level work placements across the sector; improving accessibility and quality of

training provision for food and drink businesses of all sizes throughout the UK; and professionalising leadership and management skills within the sector to ensure that managers are prepared for a changing workplace.

It is hoped that this multifaceted approach, which combines industry-led solutions with related government interventions will advance training and skills development and transform the industry’s image as an employer.

Dame Fiona Kendrick, Food and Drink Sector Council Member and Chair of the Workforce and Skills Group said: “We must work with employers, education providers and government to identify what actions we must take together to close the food and drink sector’s skills gap, and deliver productivity growth. Access to skills is a growing problem across the sector, and according to the FDSC’s Preparing for a Changing Workforce Report, the majority of companies expect the situation to become more

difficult, as we will see a tighter labour market due to the ageing population coupled with lower net migration.”

“So, now is the time to act. I appeal to you to join us in this movement, and ensure the UK food and drink businesses lead the way in providing secure and well-paid jobs at all skills levels right across the UK.” Ian Wright CBE, FDF Chief Executive added: “Ensuring UK food and drink has access to a highly skilled, well-paid and home-grown pool of talent is critical to the industry retaining its reputation as a global leader and will guarantee its long-term potential.

“This is the first time the food chain has come together to deliver such a far reaching, future focused report with a strong set of recommendations for action. This report provides an evidence base and an approach on which to build on, but it’s success can only be guaranteed if the FDSC and the wider food and drink supply chain is able to fully collaborate with government.”

December 2019

ENDLESS POSSIBILITIES, LIMITLESS OPPORTUNITIES. INTRODUCING LEONARDO: THE HYBRID MODULAR OVEN.

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EDUCATE. REALISE. ACHIEVE.

ASSOCIATION NEWS

CAFÉ Association

The PAPA response to call for evidence with regard to the environment bill BACKGROUND This response covers three key sectors of the UK foodservice economy, the sandwich and food to go sector – estimated to be currently worth around £9.6 billion (source Kantar) – pizza, pasta and Italian Foods – estimated to be worth around £5.3 billion (source the Pizza Pasta & Italian Food Association) – and the café/coffee bar market – estimated to be worth around £7 billion (source Allegra Strategies).

Research by the British Sandwich Association estimates that more than 330,000 people work in the UK sandwich industry. There is no equivalent research for the other sectors of the market but they are recognised as being significant employers.

BACKGROUND Our Associations fully support the aims of this Bill and welcome the opportunity to contribute to the Inquiry. Indeed, our members are already doing a substantial amount to deal with issues relating both waste and the environment.

Most of our members are moving away as much as possible from packaging materials that are hard to recycle but are often limited by factors such as food safety and shelf-life. They are also increasingly promoting multi-use containers for drinks and other products but recognise that there are often practical reasons why consumers do not use these.

We are also keen to encourage the reduction of waste generally, whether it is making sure food products are not simply thrown away unnecessarily or that packaging gets into the right waste streams.

For example, our Association negotiated 48

with the Food Standards Agency and Defra for packaged sandwich and food-to-go products to be able to go to charities at the end of their commercial shelf-life, which is now happening.

There are also a number of schemes to collect used and unused ingredients – such as coffee grounds and bread crusts – to be used for other purposes rather than just disposed of.

OUR POSITION Generally we welcome moves by Government to tackle waste and environmental issues but we have some reservations about the proposals in the Bill.

1. Deposit Return Scheme: We fully support the idea of introducing a deposit return scheme across the UK. However, we have concerns about the approach, December 2019

ASSOCIATION NEWS particularly in relation to outlets where food is prepared and particularly those small and micros businesses with limited space. Generally, we discourage the use of any glass items in businesses where food is produced because of the very real risks of breakages and contamination.

There are also concerns about dirty containers generally being returned to food environments where food hygiene is paramount. In addition to these safety risks, small and micro businesses – many of which have very limited space – will struggle to find secure space to store these returns and could face cash flow issues if they are forced to accept any returns. We would, however, strongly support the Scheme objectives by suggesting that every High Street and community centre should have return points for these containers which we believe will encourage consumers to recycle. One solution might be to use Return Vending systems which are already available and used in some countries.

2. Charges for Single Use Plastics: We do not object to the concept of a ‘tax’ on single use plastics as a measure to encourage change, provided that it is not too onerous and takes into account the fact that in some sectors of the food industry there are currently no alternatives, particularly taking account of the food safety and shelf-life issues. Care must be taken not to address one problem by creating another, which could be the case if the shelf-life of foods were shortened and wastage increased. We would, however, urge that any charges are ring-fenced with the monies raised channelled specifically to packaging research and improving waste collection and recycling systems. Funds from this could, for example, support standalone Return Vending systems.

We are also concerned about the proposals for ‘relevant national authorities’ to impose charges on single-use plastic items which leaves it open for different

charges to be imposed in different areas of the country. With many of our members trading across national borders, this could impose a huge administrative burden on those businesses.

We do not agree with the proposed registration fee for businesses selling these products. Many small businesses are already seriously struggling and any further costs would be an unwarranted burden, particularly since most have no choices in terms of some of these packaging materials.

3. Waste Collection Systems: One of the fundamental problems with the UK’s current waste systems is that there is no consistency across the country with each local authority operating individually.

Currently, neighbouring local authorities can have completely different waste collection systems, which is confusing for the public and does not help businesses trying to encourage better recycling. If we are serious about dealing with waste in a more environmentally friendly way, it is essential that waste is consistently managed across the UK so that items get into the right recycling streams and it is not left to waste collection businesses to decide whether the different types of waste are sufficiently valuable to be recycled. Indeed, the more we increase recycling the less the valuable that waste may become, which could be counter productive. A national waste strategy with bins colour coded to the different streams would open the way for businesses to colour code packaging to the appropriate bins – thus creating a clear path for consumers to follow. This is a big issue in the food-to-go market where consumers carry out items and then are not sure where to throw the packing, most of which ends up in general waste bins. Our industry would welcome any scheme that would help consumers dispose of packaging correctly so that it is recycled.

This information is submitted on behalf of The Pizza Pasta & Italian Food Association, The British Sandwich & Food to Go Association & The Café Life Association.

For further information please contact: Jim Winship, Director Tel: 07850 104034 Email: jim@sandwich.org.uk Association House, 18c Moor Street, Chepstow NP16 5DB

www.papa.org.uk 49

NEWS

BRAND DEVELOPMENT:

Thinking outside the box (or bag, or cup ..)

T

o give a brand an appropriate and meaningful identity, we need to understand its personality - who it is and how it behaves. To do this we use a device we call a ‘Brand Positioning Statement.’

This identifies all elements of the brand from concept, to long term ambitions. It informs all areas of the brand experience, from the physical look and feel, to the manner in which staff converse with the customer. It allows for focussed, objective decision making.

Let us assume, we are developing a pizza/ pasta concept.

From the BPS we will have defined the personality of our ‘brand’. We will have decided whether we are: Traditional with a Twist, Contemporary Italian, Modern Rustic or Disruptor The first projection of that personality is the name. Ideally it should capture the core concept/philosophy, be memorable and easy to pronounce (or, in the case of Pret A Manger, be able to be shortened to something more catchy: ‘Pret’) Research should also be undertaken to check if the name is available, can be trademarked and is not, when translated, culturally offensive or inappropriate.

Any strapline/descriptor should be developed simultaneously with the name – so there is a natural synergy. There are three approaches: Descriptive - Pret A Manger: ‘Natural Food, Organic Coffee’ Emotional/motivational - Abokado: ‘Feel great food.’.

Call to action - Nike: ’Just do it’ The logo is crucial. Executed well it becomes a memorable, engaging visual articulation of the company’s product, promise and personality. Again, there are three distinct approaches: Logotype: Pret A Manger (star and lettering combined) Typographic: Benugo (unique typeface) Symbolic: Nike (the ‘swoosh’) Ideally your logo will have the ability to be distilled into an instantly recognisable signature ‘shorthand’ (Pret’s star, Apple’s apple or Nike’s swoosh). Also, when creating your design, ensure it will work at both large sizes (a fascia)

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as well as very small sizes (embroidery on a uniform).

Again, do your research: is there a similar design already in use, or registered but not yet in the public domain. If you have international expansion in mind, will the design /colourways translate well into all your proposed markets.

TRADITIONAL WITH A TWIST

Created in New York for the Cipriani family.

‘Grano’ means ‘wheat’ in Italian.

The inclusion of the wheat stalk in the lettering intrinsically linked the product to the brand identity.

The wheat / grain device was then developed into a set of unique illustrations that appeared on packaging and point of sale.

Classic 1950’s reportage photography was selected directly from the Cipriani family archives – thus saving money as well as adding authenticity and Italian glamour. The famous Milanese artist, Giuseppe Arcimboldo was also reimagined as inspiration for the wall art.

When considering the exterior and interior design of your concept, these are some of the questions that are worth asking yourself: During refurbishment/shopfitting, how can I use the blanked-out windows to intrigue and create a sense of expectation?

How do I maximise long range stand out and close up kerb appeal?

What is the view into the store? When busy, you want the potential new customer to see queues, as that signifies popularity but equally, you need to telegraph that they will be served quickly.

How do you help the customer navigate the space? How do you manage queuing and pinch points?

What makes the store look inviting, when a quarter full on a dull November afternoon?

Are the fixtures and finishes not only in budget, but also fit for purpose?

Will they withstand constant heavy use by customers and regular cleaning by staff.

The stainless steel and metal flooring we used in the early Prets was selected, not only for its unique aesthetic, but it was also virtually indestructible.

If you are building a chain, can you

December 2019

NEWS forward plan and take advantage of economies of scale when selecting materials, furniture and light fittings?

CONTEMPORARY ITALIAN

This modern, fast pasta concept demanded a brand identity with Italian flair and passion.

The multi coloured logo was developed to form sub identities for the food, drink and desserts.

Tactile yet extremely durable materials, including the same specification of coloured rubber used on the floors of LT tube trains and digitally printed ceramic tiles, were used to create a stylish modern interior. Finally, a true Italian icon, beloved by men and women alike, helped add a touch of glamour (and humour).

Packaging and uniform design are other areas where some clever thinking can produce very memorable, yet cost effective solutions.

All types of fast casual food retail offers will have a need for some degree of packaging be it just a takeaway cup, tray/ box and bag or a full suite for delivery/catering.

Spend some time interrogating what you really need. Assuming they fulfil your criteria of sustainability and practically, can you utilise a range of off the shelf unprinted boxes with customised labels. Are there interesting packaging solutions for unrelated products that could work for your concept. If deciding on bespoke printed items, be aware of lead times, storage charges and minimum runs.

The look of staff both front and back of house is key. The way the manager, waiting staff , chefs etc are styled, both makes a statement about the brand and has a huge impact on the confidence of the staff themselves. There are a number of options: Customised contract uniform designs: Usually the most cost-effective solution. A good supplier will guarantee their uniforms are fit for purpose, robust and available in all sizes.

You can then add logos, badges, bandanas etc. to personalise them to your vision.

Current designs from existing fashion brands: Can look very stylish, but be aware, most commercial tailoring is not to the same heavy-duty specification as industry requires.

Bespoke custom designs: This allows you completely free range and doesn’t’ necessarily need to cost a fortune. We have set uniform design as a project to young fashion students in the past, with some fantastic results.

Whichever route you choose, thought must be given to the practical considerations of durability, ease of laundering, seasonal variations and the range of potential body shapes

www.papa.org.uk

MODERN RUSTIC

A young entrepreneur with a vision for a ‘build your own pizza’ concept. He had a limited budget – especially for promotion, so we had to hit the ground running. The ‘bitten pizza’ logotype became our version of the bat symbol which was stamped, sprayed, projected onto walls and jet washed onto pavements.

The interiors featured recycled timber from a condemned beach hut and empty Italian tomato cans provided free but funky lightshades. Cheap, unprinted, recycled pizza

boxes were hand-stamped with a series of fun messages to encourage ‘re-recycling.’

The uniforms were a mix of the staff’s own black jeans, and a printed t shirt. The cap and apron were from a contract supplier with a removable, bespoke metal badge and the red/white converse trainers were direct from the high street. A series of different coloured silicon gloves were worn depending on which ingredient was being handled while building the customer’s pizza, to avoid crosscontamination.

The logotype informed all elements of the brand identity.

The final touchpoints area for customer engagement are the internal graphics and signage, which break down into four types: Informational, Lifestyle/Provenance, Point of sale and Statutory.

Informational signage is usually the menu.

This can be anything from a roll of brown paper to digital projection.

Irrespective of the medium you choose, make sure of the following: Can I select and order easily? Is the menu simple to understand? Do the dishes look and taste as good/better than the way they may be described/shown on the menu? Do you have proactive product /ingredient replenishment, so I won’t be disappointed and have to compromise my order?

Remember: Never over-promise and under-deliver.

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BRANDING & DESIGN Lifestyle/Provenance. These can be created in any media for any budget. We have explored everything from stock photography to Samurai warriors sculpted from sushi boxes.

They should complement the interior and reinforce the philosophy of the concept. They could offer one of your unique Instagram opportunities.

Point of sale. Often this has to impart quite boring but necessary information, from the price of a pasta salad to an apology for running out of a product. So why not make them engaging and disarming?

Statutory signage. Creative signage can be designed for the toilets and staff areas, that both complies with regulations yet reinforces and reflects the brand identity.

DISRUPTOR

A work in progress. Project Pasta was conceived by a leading specialist dentist and fanatical foodie. Obsessed with transparency in all aspects of the concept, he has adopted an innovative, almost clinical approach to ingredients and provenance, recipes, preparation techniques, ‘mouth feel’ and health & wellbeing. So, what better identity for his concept than a customised dental x ray?

The interior will have the feel of a food laboratory for the creation of extraordinary pasta dishes. However, any potential pretension is avoided by the introduction of charm and wit.

Adrian Kilby is the Founder and Creative Director of The Formation Creative Consultants.

Celebrating their 25th anniversary this year, the multi award winning design company has developed 300 global brands, over 600 interiors and exhibitions and 750 brand identities and logotypes. Their work appears in 25 countries across the world.

Contact: adrian.kilby@theformation.co.uk

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action Grab your slice of the and subscribe today

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

Decemeber 2019

How to create the perfect pizza.

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Simple really. You use our delicious Spinneyfields twice graded pizza cheese.

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Our expert graders first select cheese that matches their seriously high standards.

Then later they grade it a second time to make sure it matches each customer’s profile too.

Only then do we grate it and call it Spinneyfields.

Spinneyfields pizza cheese is part of a new range specially chosen for the food service industry to guarantee every dish is served to perfection.

And just to prove it really makes the grade, a lot of chefs are already approving it too.

So you see, creating the perfect pizza is easy‌when you know how.

To find out more call 01270 611112

TM TM

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sales@spinneyfields.com www.spinneyfields.com

NEWS Azzurri Group bucks the sector trend with rising sales Azzurri Group, the owner of the Ask and Zizzi Italian restaurant chains, saw sales rising over the past 12 months and also reduced losses, despite the difficult period for the casual dining sector overall.

Group sales increased by 7% year on year to £299.4 million, buoyed by new openings, as well as like-for-like growth across each of its four brands, which includes the Radio Alice pizza chain.

The company’s results were strengthened by the expansion of Coco Di Mama, the food to go brand, in 2019, which was accelerated by the acquisition of Pod’s 13 high street food to go sites.

Pre-tax losses narrowed to £16.3 million for the 12 months to June, compared with a £23.4 million loss last year.

Azzurri, which was formed by the £250 million acquisition of Zizzi and Ask by Bridgepoint in 2015, said 10 openings and 29 refurbishments over the period helped it remain confident despite “ongoing sector-wide challenges”.

The year as a whole was a largely negative one for the sector. Pizza Express is now in talks about the future of the business as they look to shore up its debt-laden balance sheet. Jamie’s Italian collapsed with the loss of 100 jobs, while Carluccio’s closed 34 sites as part of a restructuring plan in 2018.

Azzurri chief executive Steve Holmes said: “We built on last year’s momentum as a leading operator in the Italian casual dining sector and expanded our presence in the foodto-go market. We remain conscious of the current cost environment and continue to take a thoughtful approach to increased operational efficiencies.

“Against the continuing challenges in the UK, we have an exciting pipeline of conversions and refurbishments ahead and are focused on expanding our presence, particularly in the foodto-go market.”

2019 had been a transformational year for Coco di Mama, with four former Pod sites which have already been turned into Coco di Mama units reporting “exceptional early trading”, he added.

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Dr. Oetker Professional expands foodservice range Dr. Oetker Professional has expanded its foodservice range of Chicago Town’s ‘Takeaway’ range with the launch of two new Cheesy Stuffed Crust Pizzas – Loaded Cheese and Loaded Pepperoni.

With cheese rated the second most popular pizza topping and stuffed crust the third favourite pizza style, the latest Chicago Town arrivals will help operators meet consumer demand, thanks to the on-trend pizza formats, it says.

Richard Cooper, Senior Brand Manager, Dr. Oetker Professional (UK) explains: “As the go-to pizza experts in foodservice we know that appealing to consumers with the hottest flavours and pizza styles will make all the difference to sales. Always looking for ways to make our range bigger and better, we are excited to introduce the Cheesy Stuffed Crust pizzas to help operators unlock the profit potential pizza provides.”

Starting with a “unique” rising dough, the crust is stuffed with a cheese sauce, topped with Chicago Town’s signature tomato sauce and finished with either a topping of pepperoni or a four-cheese blend including

Mozzarella, Monterey Jack, mature Cheddar and Emmental.

Cooking in the oven for the first time, the pizzas deliver a great fresh-baked taste and can also help operators grab a slice of the growing food-to-go and takeaway market, adds the company.

With delivery booming, the market is now worth £4.2 billion with half of all takeaway orders for pizza, accounting for an estimated £2.1 billion and providing a golden opportunity for operators.

Richard adds: “Delivery is the one to watch for operators and with pizza making up 50% of all orders, it’s clear to see the two go hand in hand. These two new additions to the ‘Takeaway’ range will give operators even more opportunities to appeal to customers with the popularity of pizza and deliver an authentic takeout experience every time.”

The new pizzas join Chicago Town’s ‘Takeaway’ signature tomato stuffed crusts.

Without the need for any additional kitchen equipment or special skills, operators can start to serve takeaway quality pizzas straight away.

December 2019

ADVERTORIAL

Cuppone introduce HOST attendees to ‘game changing’ innovation WHO ARE LLK? Sole importers of the Cuppone brand in the UK, LLK are a team of pizza and catering equipment professionals who invest their energy in educating their customers to help them realise their potential and achieve their vision.

Masters of Italian excellence, Cuppone, used the 41st edition of the Host Exhibition to once again set themselves apart from the rest with the launch of the latest addition to their product catalogue: the Leonardo modular hybrid oven.

Cuppone have been empowering chefs since 1963, crafting time, money and energy saving pizza equipment. Three brothers, Lorenzo, Luigi and Paolo Cuppone, built their business on a company culture of excellence, intent on constructing state of the art machines that would power operations to success for years to come. More than half a century later, the brand is renowned by distributors, suppliers and operators worldwide and is considered synonymous with quality.

Cuppone continuously strive to push the boundaries of what is possible for pizzaiolos by conducting their own in-house research and creating revolutionary innovations. In 2009, they built the world’s first electric oven with a rotating base, christened the Cuppone Giotto oven. Now, in 2019, they have constructed a hybrid oven composed of a pizza module, a bakery module and a gastro module named the Leonardo.

Cuppone have entrusted teams of suppliers based in a selection of countries to distribute their products throughout the world and LLK are honoured to be their representatives in the

www.papa.org.uk

UK. Like Cuppone, they are a family business and have been supporting catering operations to be successful since 2006. LLK utilise their on-site demonstration kitchen and highly experienced development chef, Fabio Aurelio, to show UK operators how the Leonardo can grow the potential of their commercial kitchen.

The ground-breaking Leonardo can be supplied with a variety of different single deck modules which can be mixed and matched according to the user’s requirements. The gastro module features a galvanised steel interior ideal for cooking meat, fish and vegetables, the pizza module contains a cordierite stone base perfect for producing a stone baked pizza and there’s also the option to add a programmable steam function for soft and shiny pastry products.

This unique variety of cooking module options enables the user to cook a diverse range of dishes simultaneously. As the Leonardo carries the capabilities of three separate ovens in one, it is well suited to kitchens with a diverse menu seeking to maximise a limited footprint, as well as their budget.

The galvanised steel bakery module is supplied with an increased ceiling height of 25cm to accommodate the rise of bakery products. It is designed to fit 400x600cm bakery trays, enabling operations to produce a high output of products and keep up with demand.

The oven’s operator can tap away at the sleek touch screen to control the Leonardo’s 100 individual cooking programmes, allowing them maximum control over their creations. The user can also program their own steam cycles, selecting intervals when steam will be injected into the chamber as well as the duration that these steam injections last for, making it heaven for any bakery wanting to lock moisture into their products.

Federico Cuppone, Managing Director of Cuppone, said: “We were receiving a lot of requests for an oven dedicated not just to pizza but pastry, bakery and gastro cooking. Chefs want to be able to use their oven to cook pastries in the morning, bread throughout the day, as well as pizzas at night. We therefore dedicated ourselves to studying this concept for a number of years and have developed a hybrid oven that can cook pizza, pastry and bakery products

simultaneously. HOST is a great occasion for us to present this new project to people from all over the world.”

Jenna Lewis, Commercial Director at LLK, commented: “The Leonardo is a total game changer for our customers. Enabling kitchens to cook a multitude of products all in one place, with Cuppone’s world renowned quality, the Leonardo modular hybrid oven allows kitchens to diversify their operation.”

LLK encourage customers interested in starting, adding or reinventing an Italian inspired eatery, to visit their onsite demo kitchen based on the outskirts of Manchester. Their facilities allow potential customers to explore their product range, as well as receive expert advice from their onsite Consultant Chef.

LLK are dedicated to ensuring their customers have everything they need, from equipment to knowledge, to enable them to achieve.

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NEWS

Pizzas could be made from crushed-up insects in future!

Most pizzas will be made using crushed-up insects in just 20 years, an expert claims.

With a growing population, keeping the world fed and making sure that the Earth is being looked after is becoming increasingly difficult, meaning one thing: finding new ways of growing and producing food is essential.

So, it’s no surprise that scientists, engineers, entrepreneurs and farmers are banding together to find new ways to produce our favourite foods in more sustainable ways.

To highlight how our favourite meals and the way they’re grown and made may change in years to come - and literally give people a taste of the future - The Big Bang UK Young Scientists & Engineers Fair, due to be held 11-14th March next year, has recently challenged a futurist, and London pizza restaurant, Made of Dough, to produce the Pizza of the Future.

Fans of a cheesy slice were relieved to see it looked like a regular cheese and tomato pizza – but the recipe may be rather less familiar: featuring super sustainable tomatoes grown all

year round in LED-lit self-sufficient hydroponic farms using coconut husk “soil” and pollinated by the farm’s own bee population; cheese made using the protein of almonds; and a dough base containing ground-up insects.

Crickets, to be exact.

In creating the Pizza of the Future recipe, The Big Bang Fair asked applied futurist Tom Cheesewright to help identify some of the main ways our food will be produced in the future.

“The Big Bang Pizza of the Future has been made using technology that is ready right

now,” Tom explains, “but more big changes are on the way. We are just around the corner from commercially-available lab-grown meats and cheeses and giant vertical farms supplying city supermarkets with salad leaves.

Your future pizza might be made from ingredients that have never seen the sun, or grazed in a field.

And, it might be 3D printed by a robot chef and then carefully charred around the edges by a laser grill. This is truly just a taster of what the future holds.

“For now, even replacing 20%25% of the grain used for bread

with a protein-packed alternative such as crickets could transform our reliance on the planet’s resources such as water, energy and land. And as we become more and more connected to other cultures around the world, we can expect to see lots of new flavours. In 20 years, we might see pizzas inspired by some of the fastest growing countries around the world. Maybe Yaji spice mix from Nigeria, or sweet and hot Indonesian Rujak. The people who object to pineapple on pizza will really hate that.

“Every step we take has huge potential for change. As this pizza proves, the food we eat in 20 years may well look very similar to how it does today but its journey to your plate will have been totally transformed by breakthroughs in STEM. The farmers and producers of the future are more likely to need qualifications that cover mechatronics, solar energy, energy efficient heating, genetic modification and nutrition to find alternative proteins, than animal husbandry.”

Source: Engineering UK

Pasta King may move into delivery, says new joint owner Pasta King’s new joint-owner Paul Allen plans to expand his latest food industry acquisition into deliveries.

Mr Allen, a former chief executive of crisp giant Tayto, recently joined forces with businessman Michael Blaney to buy Pasta King.

The company sells pasta readymeals to schools and employers from carts. But Mr Allen said he has plans to expand the business, including a possible tie-in with online delivery giant Deliveroo, 56

according to the Belfast Telegraph.

Devon-based Pasta King, is the leading provider of nutritious pasta meals to schools in the UK. Established in 1994, Pasta King employs 70 staff at its headquarters in Newton Abbot, Devon, including a country wide network of field sales managers.

It supplies over 13 million nutritious ‘grab and go’ meals into the primary and secondary education sector in the UK, with a growing presence in the health and care sector.

Decemeber 2019

NEWS

Hellmann’s and Just Eat join forces to tackle single-use takeaway sector plastic pollution Hellmann’s and Just Eat have teamed up to roll out a trial of Notpla’s seaweed sauce sachets to continue tackling plastic pollution across the takeaway sector. The trial, supported by the Innovate UK fund, means that Just Eat customers will now be able to use Hellmann’s sauces with zero plastic waste.

During the trial so far, 65 Just Eat restaurant partners have offered a range of Hellmann’s ketchup, BBQ, tartare and garlic sauces served in the seaweed sachets, removing the need for single-use plastic sauce sachets in takeaways.

The trial is currently London based with plans to expand to more cities.

The Notpla sachets are made from a seaweed-based material and naturally biodegrade in approximately six weeks.

The sustainable sachets are opened just like normal sachets and can be thrown into the home compost or even a normal waste bin, to fully decompose. They are flavourless and colourless, which means the taste of the Hellmann’s sauce is the same as one would find in a plastic sachet – but without the plastic waste.

Just Eat first teamed up with sustainable packaging start-up Notpla to test the sachets with 10 restaurant partners last year. As a result, more than 46,000 plastic ketchup sachets were prevented from entering landfill, receiving positive feedback from customers: • 92% said they would like to see more of their takeaway sauces coming in the seaweed-based sauce sachets.

• 91% found the sachets as easy or easier to use than a normal sachet.

Andrew Kenny, Managing Director, Just Eat UK, said: “As market leader, we take our responsibility to affect positive change in the food delivery sector seriously. One of our key areas of focus is helping our 35,700 restaurant partners across the UK reduce plastic pollution.

We are delighted to partner with Hellmann’s, a business which shares our commitment to making mealtimes more environmentallyfriendly, as we embark upon the next step in bringing these sustainable sachets into the mainstream.

“Our first two trials of the seaweedbased sauce sachets with Notpla received excellent feedback and we were thrilled to be recognised with a highly commended at the

Responsible Business Awards for this. It’s great to see more takeaways get on board to help us in our fight against plastic waste.”

Environment Minister Rebecca Pow added: “The devastating impact of plastic pollution on our natural land and marine environments is all too clear to us, and even something small like a sauce sachet can contribute to this blight.

“Through both our landmark Environment Bill and our Resources and Waste Strategy, we’re working to eliminate all avoidable plastic waste and we’ve made real progress - driving down plastic bag use by 90% through the 5p charge, introducing a world-leading ban on microbeads and setting out plans for a deposit return scheme for drinks containers to push up recycling rates.

“But we can’t turn the tide on plastic pollution alone, so I’m hugely encouraged to see major brands like Just Eat and Hellmann’s embracing innovative, environmentallyfriendly alternatives to significantly cut their use of plastic.”

Earlier this year Unilever UK & Ireland launched its ‘#GetPlasticWise’ campaign, a holistic approach to rethinking plastic. This

launch reflects Unilever’s global commitment to halving its use of virgin plastic, including eliminating 100,000 tonnes of plastic packaging, collecting and processing more plastic packaging than it sells, and ensuring all of its plastic packaging is fully reusable, recyclable or compostable, all by 2025. In the UK and Ireland, Unilever wants to significantly accelerate this progress, as well as make a significant contribution towards the UK Plastics Pact targets.

Last year, Just Eat announced a package of measures to reduce excess plastics used in the UK takeaway sector. In addition to the partnership with Notpla, other measures announced by Just Eat include: • Just Eat stopped selling single use plastics in its partner shop in March 2018.

• Trialling a pre-ticked box on its app and website to encourage customers to opt out of receiving single use plastic items such as cutlery that they don’t need.

• Working with the Sustainable Restaurant Association to create and distribute a series of resources for restaurants to help them and their customers reduce plastic usage over time.

www.papa.org.uk 57

NEW LAUNCHES

New wood-fuel options for pizza oven owners Logs Direct is introducing two new wood-fuel options for pizza oven owners – the Piccante Troncotto and the Piccante Piccolo Logs Direct, the wood-fuel specialist, listened to the feedback of pizza oven chefs nationwide, before embarking on some product development work to improve its previous Piccante log.

The Piccante Troncotto is a new, improved enhancement on Piccante, now being an eight-sided log to reduce roll in the oven. It also has a new, textured and serrated surface, making it easier to light and helping the oven to get up to temperature quicker – vital in commercial environments. Lighting of these logs, with a calorific value of 19.5.MJ, can also be made even easier, by using a Burner Firestarter sachet.

The logs appear darker than many others, as they are 100% pure Beech, whereas inferior products contain an element of Spruce. The Beech is highly compressed, to create a very dense log with a hot, long and consistent burn – a key requirement for pizza cooking – and it is drier than alternatives, with a moisture content of under 6%.

With great combustion and length of burn, a pizza oven owner can allow one Piccante Troncotto to do the work of eight normal wooden logs. With the Beech flavouring, anything cooked in the oven is truly ‘favoloso’, but also prepared in a HACCP-compliant, foodsafe way as the log has no glues or additives.

For economy, the briquettes can be split into portions and their clean, neat and recyclable 16kg, ten-log box easily tucked away, until the logs are needed. Very little ash is produced during burning, making life even easier for the pizza oven owner.

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Piccante Troncotto logs are certified as ‘Ready to Burn’ and have full Woodsure accreditation, meaning that they can be compliantly burnt even in Smoke Control Areas.

Piccante Piccolo is a new product for Autumn/Winter 2019, comprising premium Alder wood, trimmed into smaller pieces, perfect for popping into a pizza oven. These smaller-sized, 25cm-long logs are slim-cut, kilndried hardwood and, because they are extradry, produce a first-class heat output, enabling the oven to get up to temperature quickly.

This trick of the trade was one Logs Direct picked up on, when talking to its many restaurant customers and chefs and it was not long before it delivered the easy-to-use product that now both chefs and amateur chefs alike can adopt for their pizza oven cooking.

The smaller pieces of Alder burn hot and long and generate very little ash but do deliver that inimitable taste and Mediterranean authenticity that comes from cooking with wood.

Like Piccante Troncotto logs, the Piccante Piccolo logs are ‘Ready to Burn’ and Woodsureaccredited.

Logs Direct was a specialist in providing ready-to-burn wood, even before the term was coined as part of the Clean Air consultation process within which it has played a part.

The reason is that ready-to-burn wood is precisely what is required if you wish to get

most from your pizza oven (or wood burner or multi-fuel stove), as well as being kind to the environment at the same time.

Wood, coming as it does from trees, is a carbon neutral fuel source. Trees absorb CO2 from the atmosphere and release it back into the atmosphere when burned.

However, it needs to be efficiently burned, to avoid polluting the atmosphere during the combustion process and that efficiency relies upon it being ready-to-burn – or kiln-dried, as it has long been called.

Ready-to-burn wood is processed and dried in a kiln, until it has a moisture content of around 20% or under. This results in a log that provides three times the energy value of a freshly cut (unseasoned) log.

An unseasoned or non-ready-to-burn log is packed with moisture, which evaporates during heating, just as water does when boiled in a kettle. Freshly cut wood has a water content of between 65 and 90 per cent, depending on the type of wood. As the Government’s Clean Air Strategy document (2019) points out, a 1kg freshly cut log can contain around a pint of water. Water must be evaporated before the log will burn efficiently, so a wet log really hardly spends any time burning at full heat capacity.

Consequently, you will use up three times as many wet logs, if trying to achieve the heat of a ready-to-burn log. This makes it more economical to purchase ready-to-burn logs.

You will get more heat and more consistency of heat too, free from spitting and smoking, when cooking your pizza and not have food tainted by acrid smoke.

December 2019

EPoS

Get ahead with an

EPoS system The frustration for many UK companies – often sole traders and small restaurant chains – is that they understand the new retail economics.

They know that success is now predicated on effective customer acquisition. Today customer acquisition online is highly effective, low cost and untaxed. Customer acquisition on the high street however is poorly achieved, highly expensive and ruthlessly taxed. It is hard to find another example of legislative thinking that has so patently failed to keep pace.

However, high street economics can work.

High streets can evolve into profitable and desirable locations. Businesses need to embrace technology; they need to think big while acting local, insists Jacyn Heavens, CEO, EPOS Now. For restaurants, a great experience and customer acquisition model means enabling a customer to scan a QR code when sitting down at a table and ordering via the inbuilt tablet, before paying via mobile phone – all without any need for waiting staff. The process is efficient and, critically, delivers amazing business insight. From table utilisation to the popularity of menu items, a restaurant owner can better plan staffing levels in the kitchen, optimise ingredient orders and reduce wastage. On payment, a ‘did you enjoy your meal?’ message for the customer will prompt immediate feedback, delivering insight that can be used to support the continual evolution of the menu. An unpopular choice can be removed – and an offer immediately sent to any customers who complained about that

item, to build on the relationship.

With the right approach, companies can drive down costs, become far more efficient and create a model for customer acquisition that takes the competition to the online players.

Clearly technology adoption is essential to realising these business models. But this is not technology of the future; this is technology that is not only mature but already used by thousands of businesses. By integrating the core EPOS system into a raft of other applications – from loyalty platforms to accounting software, Retail Price Index (RPI) to inventory, workforce management to ecommerce sites such as Shopify and BigCommerce - even the smallest sole trader can gain the efficient business model of the largest organisation.

George Colley, Director at Norwich based restaurant, Brick Pizza, has been using an EPOS Now system for three years now. “As a pizzeria, we experience a fast turnover of tables, and it is our EPOS system which allows us to keep up with this fast-paced environment and turn around these orders, quickly. The usability of an EPOS system which holds features such as listing all of our most popular items on the system’s home page allows us to take and process orders quickly. From our waiters to our chefs, everyone uses the system in some way; it is this integration which helps to facilitate a seamless experience from the moment the customer enters the restaurant to when they pay. Even if I’m at the office I can still log onto

If ever there was a no-brainer, it’s investing in an EPoS system: from back-office to front of house functions, the pay back is quick and the advantages massive, even for a one unit independent the system via my phone app and see how the restaurant is doing.”

Low stock alerts and real time profit and loss information; optimised purchasing, pricing adjustments on the fly in line with the RPI to create margin consistency; diverse loyalty programmes and reputation management. With slick business processes, companies can optimise staff costs, achieve consistent performance, better manage inventory and, critically, release time to use local understanding to better engage with customers. Rather than watching custom dwindle due to Online Ordering competition, for example, a restaurant can extend its channels to market – building on the customer acquisition model to offer its services through one or all of these delivery platforms, without any fear of eroding the existing customer value and interaction.

Companies are beginning to embrace the concept of a high street as a destination that delivers high quality customer experiences.

They are investing in technology to become more efficient, to deliver consistency and, critically, drive down the cost of customer acquisition. These are the restaurants that will survive.

www.papa.org.uk 59

ADVICE

Holiday Rights for Casual Workers The law governing holiday pay has been an evolving minefield over the last few years. As thoughts turn to summer holiday bookings and the issue of how to calculate holiday pay in a state of flux, holiday entitlement and pay is increasingly in focus. Tina Maxey, Ellisons Solicitors, an expert on employment law, examines the issues HOW DO YOU CALCULATE HOLIDAY ENTITLEMENT FOR A CASUAL WORKER? All full-time workers qualify for 5.6 weeks’ paid holiday, regardless of their length of service. However, during the first year of employment, this can be restricted to a pro-rata accrual against the time worked. Subject to this restriction, casual workers are entitled to take holiday during their employment and be paid in respect of unused holiday on termination of employment.

The annual leave entitlement and accrual rate are problematic where it is not known in advance for how long a temporary or casual worker will be employed.

Most employers deal with this by permitting holiday to accrue at a specified notional rate, typically 12.07% of hours worked, each month and by incorporating an additional payment into final pay, dependent on whether the worker has used all accrued holiday according to the time actually worked.

IS THE 12.07% METHOD FOR CALCULATING HOLIDAY ENTITLEMENT ALWAYS ACCURATE? The method is not prescribed by the Working Time Regulations 1998 (WTR). It is a rule of thumb which makes calculation simpler for those with irregular working patterns. It is accurate in many cases, but not guaranteed to comply with the WTR in all cases, for example where working hours differ greatly from year to year.

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Where the 12.07% is used, it is usually applied to all hours that have been worked, including overtime.

WHAT ABOUT HOLIDAY PAY? Whilst it may be tempting to calculate holiday pay for casual workers by applying the same 12.07% method to the amounts earned, the Employment Appeal Tribunal has ruled that this approach is not compatible with the WTR. The correct approach for workers with no normal working hours is to calculate the average earnings over the previous 12-week period worked. This is known as the reference period.

The reference period will change to 52 weeks in April 2020. This is intended to ensure that workers who do not have a regular working pattern throughout the year are not disadvantaged by having to take their holiday at a quiet time of the year when their weekly pay might be lower.

For those who have normal working hours during a relevant assignment, it would still be sensible to use the same approach if their remuneration includes variable elements such as regular overtime or bonuses. Following case law, it is established that ‘normal remuneration’ and not just basic pay, needs to be reflected in holiday pay.

It used to be common for casual or temporary workers’ hourly rate of pay to be augmented to include

an element of holiday pay, otherwise known as rolled-up holiday pay. Holiday pay would therefore be paid in advance and spread evenly throughout the year. This meant that no payment would be made at the time holiday was taken.

The European Court of Justice ruled that rolled-up holiday pay could deter workers from taking holiday and was contrary to the Working Time Directive.

However, it held that sums already paid under a transparent and comprehensible rolled-up arrangement could be offset against a claim for unpaid holiday pay.

Alternatively, where a casual worker is engaged under a series of discrete contracts, i.e. there is no continuity of employment between each assignment, they can be paid in lieu of holiday accrued, but not taken, at the end of the contract.

HOW DO YOU CALCULATE HOLIDAY ENTITLEMENT FOR A STUDENT WHO ONLY WORKS DURING HOLIDAY PERIODS OR WORKERS ENGAGED SEASONALLY? The most practical approach is to engage the worker on a series of discrete short-term contracts and pay them in lieu of any accrued untaken holiday at the end of each contract. The easiest way to calculate holiday would be to use the notional rate, i.e.

12.07% as mentioned above, for each hour worked. Alternatively, if the worker works full time

the holiday entitlement would be pro-rated according to the holiday year for which they have been engaged. Holiday would be calculated as one twelfth of 5.6 weeks, which amounts to 0.47 weeks, or 2.33 days per month.

Of course, whether a worker is factually engaged on a discrete contract will not come down to what it says in the contract. If challenged, a tribunal is entitled to consider what happens in practice. If a business gets into the practice of regularly offering work, which is accepted, or there are periods of the year when a worker will regularly work this can create an overarching ‘umbrella contract’ which means the individual is an employee and will continue to remain employed between assignments, preserving continuity of service.

The issue of holiday pay and entitlement is complex and the above is intended as a general guide only.

TINA MAXEY Tina is a very experienced solicitor, advising principally employers on all areas of employment law. She acts for a wide range of clients, including companies, charities, senior executives and individuals; advising on all areas of employment law.

Tina.Maxey@ellisonssolicitors.com 01473 786960 www.ellisonssolicitors.com December 2019

NEWS

What can we expect 2020 to deliver?

Richard Thorpe, Head of Marketing for Ornua Ingredients Europe, looks at what we could expect to see in the pizza industry in 2020…

WELL, FOR STARTERS, A WHOLE LOT OF PIZZAS! It will come as no surprise that pizza remains one of the most in-demand foods available today, with a global value of around $140 billion. But the way we access those pizzas is changing, and changing fast.

Of course, restaurants remain a major draw. But if you’re not in the business of delivery, you could be missing out on a huge market sector. In a nutshell, delivery is the new takeaway and third party operators and apps are revolutionising the industry. It isn’t about if you should join in the fun…it’s when.

In fact, consumers are now increasingly interested in any option that allows pizza to be delivered straight into their hands, 24/7. Hence the recent arrival on the scene of pizza vending machines!

SO, WHAT ELSE WILL BE ON THE MENU? Innovation. Innovation. And yet more innovation.

It seems we’re increasingly interested in flavours influenced, not just by our travels, but from exposure to international tastes highlighted by social media.

Once we were happy to have pizza that shouted Italy. Then America. Then Hawaii.

But things are now very different. Innovative flavours from around the world are finding a place as pizza toppings.

Korean, Filipino and Persian cuisines are introducing a multi-cultural mix. Flavours from Thailand, South Africa and India are growing in popularity. Middle Eastern favourites are on their way too…like Thoum, a blend of garlic, lemon

juice, olive oil and salt, Zhoug, which blends hot pepper with garlic and cilantro, and Za’atar, which combines green herbs, sesame and olive oil.

But, whatever the flavour trend, one common denominator will always be the pizza cheese! No pizza worth its salt is complete without the obligatory mozzarella or mozzarella/ Cheddar topping.

Incidentally, small is big, especially when it comes to introducing these new flavours. Sideplate and bite-size pizzas will be a great way to say ‘try this for a change’, especially for the growing snack market.

FROM THE BOTTOM UP Needless to say, pizza isn’t all about the topping.

The base is big business too and plant-based options are on the rise. Yes, they’re ideal for vegans. But pizza lovers in general are also looking for healthier, great tasting, meat-less options.

Gluten free and vegan crusts now include cauliflower, sweet potato and beetroot. And, on a more conventional note, bases made with ancient grains, added semolina flour or wholewheat flour and red quinoa will be ticking the healthy boxes and leaning towards the growing appeal of an authentic, artisan choice.

STREET AND IN-HOUSE THEATRE Street food, once something we associated with distant lands or our own ‘hipster’ culture, is now absolutely mainstream here in the UK. We’ve wholeheartedly joined the 2.5 billion people worldwide who enjoy street food every day. And it’s not just at weekend markets,

festivals and shows. Street food is becoming an integral part of food and retail parks, sporting occasions, tourist venues…even weddings. And the pizza truck is front and centre!

Back at base, restaurants and fast-casual outlets are embracing the sense of theatre too, with the introduction of wood fired ovens which are making a spectacular comeback. It seems we simply can’t get enough of the woody smokiness that heightens a pizza’s natural flavours.

AND FINALLY, APPEARANCE IS EVERYTHING It’s back. Like it or loathe it, posting pics of food will be right back on trend in 2020.

Moral of the story? Presentation is everything! So, yet again, visual appeal will be as important as appetite appeal.

A different sauce is a great place to start.

Instead of something tomato-based, look out for things like an Alfredo sauce, an olive tapenade, pesto, barbecue sauce…even a touch of ranch.

And as for the toppings, the wow factor will be a must…like bright orange and yellow roasted peppers, fried chicken, crispy bacon, avocado, sun-dried tomato and the sunshine colours of cheese. As they say, the world is your oyster. Now there’s a thought.

Yes, the roaring 20’s are returning with a bang and this time it will be the pizza ovens that are roaring with success.

Richard Thorpe is Head of Marketing for Ornua Ingredients Europe. For more insights and information on Ornua’s pizza cheese range, email richard.thorpe@ornua.com

www.papa.org.uk 61

REPORT

NEW PAPA P A P A REP

REPORT It’s difficult to recall a year as challenging for business as the last 12 months have been, says Jim Winship, PAPA director and author of the new PAPA report on the industry.

“Brexit aside, we seem to face ever more pressures from government, both locally and nationally. Business rates; demands for calories to be cut; allergen labelling; bans on takeaways within 400 metres of schools – the list goes on.

Yet, despite all these negatives, our industry continues to grow. Retail sales are up, delivery is booming and even pizza restaurants have managed to hold their own despite the depressing stories of High Street closures.” Here are some extracts from the report, which is free to PAPA members

I

ncreasing cost pressures, the Brexit factor and over expansion in the past have all come together to put increasing pressure on the restaurant/casual dining sector.

As a result, many chains have had to look closely at their estates and cut out the underperforming sites that were marginal.

The investment model is no longer about how quickly an estate can be expanded, but to focus on the profitability of individual sites, in a market where costs have been rising rapidly.

In the last couple of years increases in business rates, the minimum wage, food inflation (driven by the weakening pound) and even the apprentice levy have come together at a time when consumer confidence has been dipping.

PIZZA RESTAURANTS According to data from Kantar, operators in the pizza restaurant sector saw a 4% increase in spend in the 12 months to September 2019. Those chains doing particularly well and outperforming the sector were Ask, Frankie & Benny’s and Pizza Hut, all of which have seen spend increase substantially ahead of the overall market. Ask enjoyed a massive 38% increase in spend to reach £18.5 million. The weakest performers have been Bella Italia and Prezzo.

62

ITALIAN RESTAURANTS By contrast, Kantar estimate that spend in Italian restaurants over the last year has dipped by almost 2%, bringing the market value down to £1.26 billion. In this sphere, Ask again does well in outperforming the market in spend by some 8%, as does Frankie & Benny’s which they report outperformed the sector by 6%.

DELIVERY Not surprisingly, the area of greatest growth in the last year has been pizza delivery, which Kantar estimates has enjoyed over 13% growth in spend over the year to September 2019, bringing the value of the sector to £708 million.

Within this, Pizza Hut is reported to have outperformed the sector by over 1%.

With delivery expected to continue growing ahead of all other sectors, and restaurants moving to get in on the act, the supermarkets are also looking at ways to embrace this area.

IMMIGRATION Current immigration policy requires workers coming to the UK from outside Europe to be earning over £30,000 and to be employed in certain key sectors. The Migration Advisory Committee is currently reviewing this for the

ORT

sponsored by

PAPA REPORT 2019

Government and considering the case for an Australian-style points system.

The Association has written to the Committee suggesting that a ‘going rate’ system should be adopted rather than setting unrealistic benchmark earnings as a minimum. This would provide a more flexible approach, enabling struggling sectors of the economy to be able to make a case for recruiting from outside the UK. CHILLED RETAIL PIZZA MARKET The chilled retail pizza market has fared well, with sales up 3% in value (worth over £570 million) and 5% in volume, according to data from Kantar Worldpanel for the year to 19th September 2019.

This growth has been driven to a large extent by promotional activity, hence the increase in value of sales being outstripped by volume. Indeed, the average cost of a chilled pizza fell by 2% over the year and is now £2.18.

The prepacked sector has done particularly well, with value sales up over 4% and volume by 5%.

By contrast, the retail deli pizza sector has seen a decline both in value (-1.5%) and volume (-3.3%), due in part to a reduction in Tesco’s deli counters but also caused by a fall off in consumer demand.

December 2019

A T

2 019

REPORT

1

FROZEN The frozen retail pizza market performed extremely well in the 12 months to September 2019, with value sales up 7% and volume by over 8%, suggesting that this is real gain rather than driven by promotional activity.

Furthermore, this has been achieved at a time when the overall frozen grocery market saw a decline in the value of sales of almost 1.5%.

Within the sector, the best performers were Tesco (up 8.5% in volume but only 5.2% in value), Iceland (+ 8.4% in volume and 7.8% in value), Aldi (+22.1% volume and 15.7% in value) and Lidl (+22.2% in volume and 21.3% in value).

OBESITY AND CALORIE LABELLING By using calorie labelling on packaging to encourage consumers to think when they are making choices in store, we believe that consumers will be encouraged to select healthier options. Demand for lower calorie products will, in turn, drive product development.

If a similar approach was also applied to products sold by foodservice operations, the potential

www.papa.org.uk

impact on consumer awareness could be significant. In the case of such outlets, typical values would be needed together with sufficient tolerances to allow for the variations that can occur in kitchens.

While not everyone will agree with this approach, we have to accept that as food businesses we do have a responsibility and a role to play in helping to tackle obesity, which costs the UK economy billions every year.

Our view is that we will all achieve more by working in harmony with the Government to persuade consumers to eat more healthily.

ALLERGEN LABELLING While the legislation for this has been laid before Parliament, there is increasing confusion over how far the requirements will go after lawyers from the Food Standards Agency determined that the term ‘Prepacked for Direct Sale’ included virtually anything sold in packaging or prewrapped. They also argued that the term ‘self-service’ is not recognised in law.

Although the original intention was to capture products from self-service units in foodservice outlets that previously only needed a descriptor on them, this new interpretation potentially means that any products in packs would need labelling. This could include baguettes in bags in supermarkets, fresh pizzas that are prewrapped on deli counters and a plated salad with clingfilm cover in a self-service

cafeteria. Delivered pizzas could also be drawn into the requirements, although strictly they come under a different set of rules about delivered foods.

WASTE AND THE ENVIRONMENT Food waste is another area where we could all do better. The Waste & Resources Action Programme (WRAP UK) estimates that over 10 million tonnes of food is wasted in the UK annually, about 3 million tonnes of which is lost in the supply chain and the rest, over 7 million tonnes, within households.

As an industry, we all need to work together and with organisations like WRAP to find ways of cutting food wastage which is difficult to defend morally.

Tesco’s deli counters but also caused by a fall off in consumer demand. The deli sector is now estimated to be worth £108 million but nevertheless still accounts for almost 19% of chilled sales in value and 14% in volume.

63

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

The Pizza Pasta & Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB Telephone: 01291 636335 or email kevin@jandmgroup.co.uk

999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 Fax: 01708 555022 sales@999pizzatoppings.com Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk

C.Carnevale Ltd Carnevale House, Blundell St, London N7 9BN Contact: Mr C Carnevale Tel: 0207 607 8777 Fax: 0207 607 8774 Chefsrange Unit 4 Egerton Close, Daventry, Northamptonshire NN11 8PE Contact: Tim Charlton Tel: 01455 559969 Fax: 01455 559979 tim@euro-catering.co.uk www.chefsrange.co.uk

Continental Quattro Stagioni Trafalgar Mills, Leeds Road, Huddersfield, West Yorkshire HD2 1YY Contact: Mr Roberto Giacobbi Tel: 01484 538333 r.giacobbi@continental-wine.co.uk www.continental-food.co.uk Conveni Willige Laagt 2, 5757 PZ Liessel The Netherlands Contact Noel Reidy Tel; +44 7903 526 457 +31 (0) 493 348 700 noel.reidy@conveni.nl info@conveni.nl

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 Dairy Partners Ltd Brunel Way, Stroud Water Business Park, Stonehouse, Gloucestershire GL10 3SX Contact: Will Bennett Tel: 01453 828890 Will.Bennett@dairypartners.co.uk www.dairypartners.co.uk

Danish Crown Bommen 9, Thorning DK-8620 Kjellerup Denmark Mobile: +44 7764 337190 Mail: kpeac@danishcrown-toppings.dk www.danishcrown-toppings.dk

Dawn Farm Foods Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 Fax: 01604 587392 iritchie@dawnfarmfoods.co.uk www.dawnfarms.ie

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

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

Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Andrew Ford Tel: 01749 838108 andrewford@eurilait.co.uk www.eurilait.co.uk Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Andrew Thorne Tel: 01775 767655 01775 767656 andrew.thorne@freibergerukltd.co.uk

Futura Foods UK Ltd. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com

Garofalo UK Highfield Nurseries, Slip Lane, Old Knebworth, Hertfordshire SG3 6QG Contact: Mal Pullan Tel: 01438 813444 Fax: 01438 816556 info@garofalo.co.uk www.pastagarofalo.it GCL Food Ingredients Dunsil Road, Engine Lane, Newthorpe, Nottingham NG16 3PX Contact: David Staiano Tel: 01773 533944 david@gclfoodingredients.com www.gclfoodingredients.com Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: Lynne Utting Tel: 01606 810900 / Fax: 01606 48680 lutting@glanbiacheese.co.uk Insurance Protector Group B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk IPR Events London Ltd. The Plaza, 535 Kings Road, London SW10 0SZ Contact: Stanislava Blagoeva Tel: 0207 352 4356 slava@iprconnections.com www.iprconnections.com

Jestic Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 0845 5048050 Fax: 0845 5048051 Email: info@jestic.net www.jestic.co.uk

index registered suppliers Just-Eat.co.uk Ltd. Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN Contact: Paul Griffith Tel: 0208 7362001 b2bmarketing@just-eat.co.uk www.restaurants.just-eat.co.uk Kerry Kerry Global Technology & Innovation Centre, Millenium Park, Naas, County Kildare, Ireland Contact: Gillian Raftery Tel: +353 87 948 4353 gillian.raftery@kerry.com www.kerry.com Leathams PLC 227-255, Ilderton Road, London, SE15 1NS Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com Makfa JSC Vspolny Lane, Building 5, Construction 1, Office 1, Moscow 123001, Russia Contact: Elena Karmanova Tel: +7 351 255 97 16 (ext 2416) karmanova@makfa.ru www.makfapasta.com

Martin Mathew & Co 50 St Andrew Street, Hertford, Hertfordshire SG14 1JA Contact: Mr M.J. Donnelly Tel: 01992 641641 Fax: 01992 641333 matthew@martinmathew.co.uk www.martinmathew.co.uk

Ornua Ingredients UK Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Richard Thorpe Tel: 01531 631300 Fax: 01531 631300 richard.thorpe@ornua.com www.ornuaingredientsuk.com

Pan’Artisan Unit 25-26 Holmbush Industrial Estate, Holmbush Way, Midhurst, West Sussex GU29 9FQ Contact: Karen Oakes Tel: 01730 811490 karen.oakes@panartisan.com www.panartisan.com

Pizza Plus Foodservice Light Industrial Estate, Liverpool Road, Walmer Bridge, Preston PR4 5HY Tel: 01772 610415 Fax: 01772 617610 Contact: Chris Smith chris@pizzaplusfs.co.uk

We also produce a alal range of H products

We re Manufactu a zz hargioni pi toppings

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Tel: 0161 702 8447

email: sales@pizza-toppings.co.uk

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

Stateside Foods Ltd 31 – 34 Great Bank Road, Wingate Industrial Park, Westhoughton, Bolton BL5 3XU Contact: Ian Kent Tel: 01942 841200 Fax: 01942 841201 sales@stateside-foods.co.uk www.stateside-foods.co.uk Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Alan Ribakovs Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk

To advertise or to subscribe contact Andrew Emery on 01291 636344 | andrew@papa.org.uk

Mast

index of products KITCHEN & SERVING

BEVERAGES

DELIVERY &

Beer

PACKAGING

Carnevale Ltd.

Heated Pizza Delivery

Bakery Ovens

Coffee

Bag Systems

Chefsrange

Cooktek (MCS Technical

Chargrills

Products)

Chefsrange

Carnevale Ltd. Mineral Water Carnevale Ltd.

EQUIPMENT

Displays DOUGH & PIZZA

Chefsrange

Soft Drinks

EQUIPMENT

Drinks Systems

Carnevale Ltd.

Pizza Accessories

Carnevale Ltd.

Wine, Spirits & Liqueurs

Pizza Plus Foodservice

Fryers

Salvo 1968 Ltd

Chefsrange

Pizza Making Systems &

Jestic

Equipment

Griddles

Chefsrange

Chefsrange

Cooktek (MCS Technical BREAD, CAKES &

Cooktek (MCS Technical

Products)

Products)

DESSERTS

Jestic

Jestic

Garlic Bread

Pizza Direct UK

Holding Ovens

Pizza Ovens

Jestic

Chefsrange

Induction Cooking &

Jestic

Holding

Pizza Plus Foodservice

Cooktek (MCS Technical

Continental Quattro Stagioni Ltd. Carnevale Ltd.

Riva Foods CHEESE, DAIRY & EGGS Cheese

FISH & SEAFOOD

999 Pizza Toppings

Other Fish & Seafood

(UK) Ltd.

Leathams PLC

Carnevale Ltd. Dairy Partners Ltd. Donatantonio Ltd.

FLOUR & BAKERY Concentrates Allied Mills

Eurilait Ltd.

Durum Semolina

Extons Foods

Allied Mills

Futura Foods UK Ltd.

Carnevale Ltd.

Glanbia Cheese Ltd.

Flour

Leathams PLC Ornua Ingredients UK Stateside Foods Ltd.

Allied Mills Carnevale Ltd. Salvo 1968 Ltd Whitworth Bros. Limited

The Cheese Warehouse

Icings

Eggs

Allied Mills

Futura Foods UK Ltd.

Improvers

Leathams PLC Mozzarella Carnevale Ltd.

Allied Mills Premixes (Bread & Cakes)| Allied Mills

Dairy Partners Ltd.

Products) Preparation Counters Chefsrange Refrigeration Chefsrange MEAT Bacon Dawn Farm Foods Ltd. Leathams PLC Beef Leathams PLC Chicken & Other Poultry Leathams PLC Ham Carnevale Ltd. Dawn Farm Foods Ltd. Foods Ltd. Leathams PLC Stateside Foods Ltd. Italian Meat & Sausages

Continental Quattro

GCL Food Ingredients.

Stagioni Ltd.

Pancetta

Leathams PLC

Carnevale Ltd.

Salvo 1968 Ltd.

GCL Food Ingredients.

Stateside Foods Ltd.

Pepperoni

Glanbia Cheese Ltd. The Cheese Warehouse Salvo 1968 Ltd.

Salvo 1968 Ltd

Carnevale Ltd.

Fruit & Vegetables Carnevale Ltd. Meat 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Danish Prime Dawn Farm Foods GCL Food Ingredients Pizza Plus Foodservice Stateside Foods Ltd. Pizza Sauces Conveni Donatantonio Ltd. Martin Mathew & Co. Ltd. Pizza Plus Foodservice Stateside Foods Ltd. READY MEALS Italian Conveni READY PREPARED Prepared Pasta Meals Freiberger UK Ltd. Prepared Pizza (Chilled) Conveni Stateside Foods Ltd.

Independent Vacancy

VICE-CHAIR

ITALIAN RESTAURANT

Keith Griffiths, Yum

Vacancy

FORMER CHAIR

AGGREGATOR

Freiberger (Richard Harrow)

Seth Gulliver (Just Eat)

FROZEN PIZZA MANUFACTURER

CONSULTANT Kiren Foods

Stateside (Ian Kent – substitute Phil Goodall)

PASTA MANUFACTURER/ DISTRIBUTOR Vacancy

SUPERMARKETS Chilled - Vacancy Frozen - Vacancy

Chargrilled Vegetables

Dawn Farm Foods Ltd.

PIZZA RESTAURANTS

Futura Foods UK Ltd.

Carnevale Ltd.

GCL Food Ingredients.

GCL Food Ingredients.

Olives

Salami

Donatantonio Ltd.

Carnevale Ltd.

Leathams PLC

Danish Prime

FRUIT & VEGETABLES

Eurilait Ltd.

COMPUTING SOLUTIONS

Martin Mathew & Co. Ltd.

Online Ordering Solutions

INSURANCE

Just-Eat.co.uk Ltd.

Insurance Protector Group

TOMATOES Canned Tomatoes Donatantonio Ltd. Martin Mathew & Co. Ltd. Salvo 1968 Ltd. Passata Donatantonio Ltd. Martin Mathew & Co. Ltd. SunBlush© Tomatoes Leathams PLC Sun-Dried Tomatoes Carnevale Ltd. Donatantonio Ltd. Leathams PLC

Geoff Parsons, Basilico

Danish Prime

Parmesan

SOUPS, SAUCES, STOCKS & DRESSINGS Garlic Spreads & Mixes Riva Foods Stateside Foods Ltd. Pasta Sauces Leathams PLC Martin Mathew & Co. Ltd. Salvo 1968 Ltd The Fresh Pasta Company Ltd Pizza Sauces Conveni Leathams PLC Salvo 1968 Ltd Soups Conveni

CHAIRMAN

CHILLED PIZZA MANUFACTURER

Futura Foods UK Ltd.

Martin Mathew & Co. Ltd.

Prepared Pizza (Frozen) Freiberger UK Ltd. Pizza Plus Foodservice Stateside Foods Ltd.

The Pizza Pasta & Italian Food Association is the trade body representing the UK pizza, pasta and Italian Food Association.

The Association is given direction by a Management Committee comprising:

Donatantonio Ltd. GCL Food Ingredients.

Carnevale Ltd.

PIZZA DOUGH, BASES & CRUSTS Dough Balls Kiren Foods Pizza Plus Foodservice Pizza Bases & Crusts Kiren Foods Pizza Plus Foodservice Salvo 1968 Ltd. Stateside Foods Ltd.

(Lesley Chow)

FOOD WHOLESALERS

Fish

PASTA, POLENTA, GNOCCHI & RICE Pasta (Dry) Carnevale Ltd. Continental Quattro Stagioni Ltd. Donatantonio Ltd. Garofalo UK GCL Food Ingredients.

Leathams PLC Makfa JSC Pasta (Fresh) Garofalo UK GCL Food Ingredients.

Martin Mathew & Co. Ltd. Salvo 1968 Ltd.

Dawn Farm Foods Ltd.

Eurilait Ltd.

PIZZA TOPPINGS

Olive Oil Donatantonio Ltd. GCL Food Ingredients.

Leathams PLC Martin Mathew & Co. Ltd. Salvo 1968 Ltd Vinegar Martin Mathew & Co. Ltd.

Chain Vacancy Independent Vacancy

Maurice Abboudi

SUPPLIERS

Mozzarella TBA Cheese Ornua (Richard Thorpe) Meat Dawn Farm Foods (Jon Watkin) Flour Whitworths (Alan Ribakovs) Equipment Jestic (Steve Morris) Speciality Ingredients Leathams (James Faulkner) Italian Wholesaler Salvo (Giuseppe Motisi)

PIZZA DELIVERY OPERATORS

OILS & VINEGARS

Chain Papa John’s (David Scott)

Oil

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

Martin Mathew & Co. Ltd.

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