Issue 190 February 2019
WE’RE
& Italian food magazine
READY At Dawn Farms we offer a full product solution for cooked and fermented meat ingredients across pizza, sandwich and prepared meal sectors. We are proud to be the preferred supplier to the world’s leading food brands and are considered to be the industry leaders in food safety, sustainability and insight-led product innovation. We put the customer at the heart of everything we do, which is why for your convenience all our products are fully cooked and ready-to-eat.
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Welcome Editor telephone e-mail
Clare Benfield 01291 636336 clare@jandmgroup.co.uk
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The popular Casual Dining Show (27 and 28 February 2019, www.casualdiningshow.co.uk) will take place at its new, larger venue of ExCel, London, this month (turn to page 18 for a preview). We also look ahead to IFE. PAPA provides a heads-up on its activities, as well as a look back over its 2018 PAPA awards winners and its latest Assured Advice on allergens. Our features include a look at toppings and the free-from sector that increasingly reflects the more varied and health-conscious dietary demands of today’s consumers. CLARE BENFIELD EDITOR clare@jandmgroup.co.uk
01291 636335 kevin@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
Contents NEWS
FEATURES
4
Donatantonio Ltd acquires Compleat Food Network.
5
Foodservice industry visits to fall over next two years, but spend to increase.
6
Fracino awarded prestigious contract with PizzaExpress.
24 Toppings – trends and new product launches. 38 Mastering the art of menu engineering – advice and ideas. 48 Free from – differing dietary requirements.
8
Pastazym PD greatly improves the cooking tolerance of pasta.
PAPA 14 PAPA Awards – snapshots of some 2018 awards winners. 22 Association update. 36 Dealing with allergens.
PREVIEWS 18 Casual Dining 2019. 30 IFE 2019.
2
ARTICLES 46 How to prevent pay becoming the hot potato in the kitchen. 56 Smarter, cleaner, cheaper – fat to fuel.
PROFILES 60 Pizza My World – Eurostar Commodities’ Phil Bull.
REGULARS 43 New products. 62 Wood-fi red oven guru column. 64 Index of PAPA registered suppliers. February 2019
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Our pizza pans are currently in use all over the world and over 500 million pizzas a year are cooked on our products.
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PIZZA ACCESSORIES
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KITCHEN ACCESSORIES
FOOD STORAGE
NEWS
Donatantonio Ltd acquires Compleat Food Network Papa John’s delivers on another successful year Papa John’s says that it has delivered on another successful year with new store openings at the end of 2018 including Dundee, Cannock, Leeds, Bury St Edmunds, Bracknell, Peterborough, Cheadle, Bristol and Havant. Phil Gaffer, QFP, franchise sales and business development manager, Papa John’s said: “Last year was busy for new store openings as consumer demand drives our continued expansion. We now have well over 400 franchised retail outlets open in locations across the UK and we are proactively recruiting for the best new franchisees keen to join us and taste a slice of the action! Sales were excellent in December, ensuring our team’s efforts plus the hard work put in by our franchisees were well rewarded as we ended the year on a high. “Towards the end of last year, we also launched the new Papa John’s mobile app, which makes ordering more accessible and convenient. The app is another example of Papa John’s commitment to supporting the businesses of our franchised network and there are plenty of additional initiatives coming up in 2019, all designed to keep customers coming back for more, so watch this space! “Our management team, complete with a few new faces further strengthens the expertise and support we offer our franchises and means we are all excited about what the New Year will bring. We now have all the ingredients in place: the people, our ever-popular product, plus the processes to ensure that in 2019, there has never been a better time to invest in a Papa John’s franchise.” As one of the largest pizza companies in the world, Papa John’s says that it currently has opportunities for franchisees throughout the UK, with help provided with location selection and full turn-key opening of stores.
4
With effect of 14 December 2018, Donatantonio Ltd is merging with Compleat Food Network, combining the expertise of two of the UK’s most experienced ingredient sourcing businesses. With an annual turnover approaching £40m per annum, the new company will set out to offer a comprehensive product range to a larger customer base and is intent on developing exciting opportunities to work with both customers and suppliers on future growth initiatives. The two management teams will combine as one board, ensuring continuity and consistency across all existing arrangements and future operations. Simon Bell becomes CEO of the new company, with Tim Scarborough as commercial director, Manish Mandavia as finance director and Liz Pedder as non-executive director. Simon Bell, CEO, commented: “Our two businesses share a commitment to product quality and customer service, which will continue to be at the heart of everything we do, and we look forward to enhancing our offer to customers and creating new opportunities for our suppliers.” Tim Scarborough, commercial director, added: “This is an exciting time to be joining
forces with a company that shares our ethos and passion, and represents a great opportunity to use our combined strengths to meet diverse customer needs in an everchanging environment.” The businesses have said that they will continue to operate unchanged in the short term while dedicated project teams look to combine and optimise the new company’s culture and operations over the coming months. Once this has been successfully undertaken, the company say that they will release further details of some exciting plans for the future.
Donatantonio Ltd and Compleat Food Network have combined businesses and management teams.
New CEO for Tulip Ltd Towards the end of 2018, Andrew Cracknell was appointed as CEO of Tulip Ltd, and his mission is clear, say the company - to restore earnings in Danish Crown’s UK business unit. Andrew Cracknell has been chosen to manage the on-going transformation of Tulip, bringing with him considerable experience of the meat industry and the UK retail landscape, which will be essential in securing and growing Tulip’s position in the UK market. Jais Valeur, Group CEO at Danish Crown, said: “We’re in the throes of a major transformation in the UK and our focus has been on finding a leader who possesses in-depth knowledge of production as well as being a commercial heavyweight. I’m therefore extremely pleased to welcome Andrew on board.” Andrew Cracknell started his career with the ABP Food Group more than 25 years ago. Having worked in both the Fresh and Frozen Divisions, he was appointed commercial director in 2009 and became a member of the board. In 2014, he joined Noble Foods as
CEO and in 2016 he took up the position of managing director of the Red Meat Division within 2 Sisters Food Group. Commenting on his latest appointment, Andrew Cracknell said: “I am delighted to be joining Tulip Ltd and the Danish Crown family at such a key time. With so much uncertainty in the market both domestically and globally, I believe that Tulip is strategically positioned to grow. The high degree of vertical integration, from farm through abattoir and processing to great quality products, will deliver short, secure and sustainable supply chains that are vital in today’s marketplace. There is a lot to do and I am confident that by working together with our colleagues, our customers and suppliers we can succeed in building a sustainable future for the business.” Andrew Cracknell has taken up his new position with immediate effect, and takes over from Jais Valeur, who has had day-to-day responsibility for Tulip Ltd since June 2018, concurrently with his role as Group CEO of Danish Crown. February 2019
NEWS
Foodservice industry visits to fall over next two years, but spend to increase Global information company, the NPD Group, says visits in the British out-of-home (OOH) or eat-out foodservice market will slide in 2019 and 2020. The market peaked at 11.35 billion visits in 2017 but dropped - 0.5% to 11.29 billion in 2018 – they report. Despite population growth of +0.6% per annum, there will be a further drop of -0.5% in 2019 and another -0.1% in 2020 to reach 11.23 billion visits, they say. However, NPD is predicting a +5.0% increase in spend to £59.47 billion by the end of 2020, against the £56.62 billion for 2018. This will be mainly driven by operators increasing menu prices as they respond to cost pressures, including inflation, they claim (the average individual cheque having reached £5.00 in 2018 and rising an additional 5.6% by 2020 to £5.30, they feel). A key trend in British foodservice is the decline of the on-premise sector (food and drinks consumed where purchased) versus off-premise (delivery, takeaway / grab ‘n’ go and drive-thru), they report. This is the result of the long-term decline in retail footfall as more shoppers purchase online. The on-premise market peaked at 4.58 billion visits in 2016 but dropped in the two years following. It will lose a further 8% by end 2020 (vs. 2018) to reach 4.02 billion visits and on-premise spend will increase marginally – but mainly as a result of operators increasing menu prices – they add. NPD is predicting a better performance in the off-premise sector with off-premise visits to reach 7.21bn visits by end 2020 (4% higher than 2018), while spend is forecast to jump +10% to £27.87 billion. Because takeaway and grab ‘n’ go currently contributes such a high percentage of off-premise visits (83%) even low growth makes a difference, they say. NPD’s forecast is for takeaway and grab ‘n’ go visits to increase by 1.6% and spend to go up 6% by end 2020. NPD says the industry will also ramp up delivery and invest in drive-thru as an additional way of responding to the decline on the high street. NPD’s forecast is for consumers to spend 22% more on delivery by end 2020 to create a delivery market worth £5.8bn annually. The number of delivery visits will jump 17% by end 2020 to reach 882 million, they predict. The delivery market currently accounts for 13% of all off-premise foodservice visits but by end of 2020 delivery’s share will have increased to 15%, they add, and by 2020, delivery could comprise almost 10% of spend in the total British out-of-home (OOH) or eat-out foodservice market, piling additional pressure on operators that rely heavily on on-premise visits.
“The pressures affecting on-premise eating and drinking is a big theme in British foodservice. The old habit of going shopping and finding a place to sit down and eat is on the wane as more people shop online. We are predicting that all the meaningful growth in foodservice will be ‘off-premise’ and this is where the industry will address the decline on the high street,” said Dominic Allport, insights director with the NPD Group. “We forecast that the modest growth in the large takeaway and grab ‘n’ go channel, supported by the continuing delivery revolution, is enough to provide 85% of the growth in spend over the next two years for the entire British foodservice industry. The growth of drive-thru is part of a trend towards more convenience and a result of consumers spending less time on the high street. But operators must address the big price gap between on-premise versus off-premise. The average on-premise cheque of £7.17 is nearly twice the £3.66 seen for off-premise purchases. Is that good for the industry?” The established trend of consumers trading down to cheaper eats when eating out is forecast to continue. The QSR channel that includes well-known burger and bakery chains is expected to attract 41 million more visits each year by the end of 2020 to reach nearly 6 billion visits annually, representing more than 53% of the entire British foodservice industry in visit terms (NPD’s forecast is for QSR to attract £1.53 billion more spend by end 2020 to reach £24.6 billion). Casual dining will also see strong growth
in visits and spend, they predict. By end 2020, it will be attracting an additional 43 million visits to represent 5.5% of all OOH visits, while spend will jump +15.5% or some £960 million, they say. By contrast, full-service restaurants will continue to decline with a loss of 63 million visits, a drop of -9.3%, they predict. Similar to their QSR cousins, casual dining operators have been quick to expand into delivery, observe NPD, who add that all leading casual dining chains are benefiting from this move into delivery, as well as an emphasis on product and service quality. Visits originating digitally – meaning customers using digital kiosks or order screens in a foodservice outlet, or ordering online or via apps for delivery or takeaway/grab ‘n’ go – will exceed 1 billion per year for the first time by end of 2020, NPD predict. The use of apps in particular is expected to continue to see a rapid increase in use, with visits that originate from an app (both click and collect and delivery apps) forecast to leap by 88% between now and the end of 2020, they say, and if app-based orders perform as predicted, they will have grown 2.5 times in visit terms since the end of 2017, they add. “Our forecasts indicate that any future growth in foodservice visits will be overwhelmingly tech-driven. Operators have realised that the full-scale implementation of digital order channels which offer a combination of convenience, engagement and new experience is a pre-requisite for survival and growth in a sluggish, over-supplied market,” said Dominic Allport.
www.papa.org.uk 5
NEWS
Strong festive trading boosts eating and drinking-out market While the retail sector struggled, Britain’s managed pub and restaurant companies had cause to celebrate over the six-week Christmas and New Year period with collective like-for-like sales up a healthy 4.1% on 2017, according to latest figures from the Coffer Peach Business Tracker. Both pub and restaurant operators saw positive sales growth over the festive season, with pubs enjoying the biggest uplift with collective like-for-likes ahead 5.1% against a 2.4% increase for restaurants. London also benefited more than the rest of Britain, with like-for-likes over the six weeks to January 6 up 5.0% compared to 3.8% outside the M25. “This is all in stark contrast to the gloom hanging over retail, which according to the British Retail Consortium suffered its worst Christmas for a decade with zero sales growth,” said Karl Chessell, director of CGA, the business insight consultancy that produces the Tracker, in partnership with the Coffer Group and RSM. “What these Tracker figures suggest is that consumers are being more selective about where they spend their money, and are looking for memorable experiences – like going out for a meal or drink with family or friends over Christmas – rather than just buying ‘things’.”
“The fact is the eating and drinking-out sectors had an excellent trading period in their busiest time of the year,” added Mark Sheehan, managing director of Coffer Corporate Leisure. “Consumers escaped the political turmoil and headed for pubs and restaurants to escape the tedium. Pre-booked sales in particular were strong and the months ahead are going to be tough but at this crucial time trading was robust.” “This is a strong result for the sector, with both pubs and restaurants benefitting, driven in part by both helpful weather comparatives and an extended holiday period for many families,” added Paul Newman, head of leisure and hospitality at RSM. “That said, discounting is already picking up and we won’t know until later in the year if increased sales have converted to profit. This conversion level will be crucial for operators who continue to face rising costs and more cautious consumer spending.” Drink sales were the major driver of growth in pubs over the period, up 6.4% on last year compared to a 3.6% rise in food sales, the Tracker figures show. “Premiumisation will be a big part of that, and trading-up appears to have helped restaurants too, as the number of covers served rose only 1.3% from last
year,” Karl Chessell observed. “What will be most encouraging for these pub and restaurant groups is that trading was positive throughout December, following a 1.5% sales uplift in November.” Underlying annual like-for-like growth for the Tracker cohort, which represents both large and small groups, was running at 1.0% for the 12 months up to the end of the year, up from 0.7% at the end of November. Total sales over the six week festive period, which include the effect of new openings since this time last year across the 49 companies in the seasonal Tracker cohort, were ahead 7.1% compared to same period in 2017. The Coffer Peach Tracker industry sales monitor for the UK pub, bar and restaurant sector collects and analyses performance data from 49 operating groups, with a combined turnover of over £9bn, and is the established industry benchmark., and participating companies receive a fuller detailed breakdown of monthly trading. CGA collects sales figures directly from 49 leading companies including Pizza Hut, Pizza Express, The Restaurant Group (Frankie & Bennys, Chiquitos, Brunning & Price), Casual Dining Group (Café Rouge, Bella Italia, Las Iguanas), Azzurri Restaurants (Zizzi, ASK), Prezzo, Carluccio’s, Gusto and Strada.
Fracino awarded prestigious contract with PizzaExpress Fracino (www.fracino.com) has clinched a contract to supply traditional espresso machines to iconic restaurant brand, PizzaExpress, which operates 478 restaurants in the UK and Ireland. The commission follows a successful trial of a two group Contempo machine at a restaurant in Kent’s Bluewater shopping complex along with a three group Romano at a venue on London’s Southbank. Aligned with the requirements of PizzaExpress, Fracino reports that its world-class manufacturing facility has further enhanced the machines with features including a fast steam system. A champion of British manufacturing, Fracino proudly displays the Made in Britain marque on every machine that leaves the factory, its machines have also taken centre stage in high-profile soaps and been viewed by millions of people in the UK and Europe. Peter Atmore, Fracino’s global head of sales, said: “We were delighted to be approached and commissioned by PizzaExpress, a high-profile and highly respected brand. We look forward to a long-lasting partnership.” 6
Assia El Kamli, senior purchasing manager from PizzaExpress, added: “Fracino has developed a strong reputation as a multiaward-winning manufacturer whose quality machines are installed in the UK and overseas. We’re delighted with the positive feedback we have received from our restaurants to date.”
Fracino, the UK’s sole manufacturer of traditional espresso machines, operates one of the world’s most advanced espresso equipment manufacturing facilities. The majority of components are fabricated in-house and the business exports to over 70 countries.
Fracino’s global head of sales, Peter Atmore (right), with PizzaExpress baristas. February 2019
#EXPRESSYOURSELF NAPOLI, 01:00 AM Every pizza chef has a story to tell that is revealed through his recipes.
Then there’s Pasquale, a true Neapolitan, who loves the flavors of things made as they used to be. For his dough, he chooses a classic 00 flour and Mora, a whole-wheat flour that is obtained using an extra-virgin milling process. His pizzas, with their distinct taste, are dedicated to those who, like him, carry a love for tradition in their heart. le5stagioni.it curtarolo@agugiarofigna.com Œ +39 049 9624611
NEWS 35% of food and drink businesses impacted by plant-based trend Plant-based food and veganism, the free-from movement and booze-free beverages have been identified as the top three trends which impacted food and drink businesses in 2018, according to new research by The International Food & Drink Event (IFE). The research, which surveyed members of the UK’s leading and largest food and drink event network, also revealed that plant-based eating, sustainable packaging, gut-friendly foods and sugar-free are the most prominent trends businesses are looking to leverage in 2019, demonstrating the influence consumers’ growing interest in health and wellbeing is having on the sector. Buyers with an appetite for the latest food and drink trends will be able to tap into the most up-to-date innovations and insights at IFE 2019 (taking place at ExCeL London 17-20 March 2019, www.ife.co.uk). Prominent experts from the food and drink industry, including leading plant-based influencers, will take to the Talking Trends stage throughout the four-day event to share their experiences, opinions and predictions. The impressive line-up includes Maria Antidormi (insight consultant at Anima Insight), Al Overton (senior buyer at Planet Organic), Derek Sarno (director of Plant-Based Food Innovation at Tesco) and James Hacon, managing director of Think Hospitality. Taking the exploration of up-andcoming food and drink trends to the next level and providing a Taste of Tomorrow, is the Tasting Trends area. New to IFE 2019, the multi-sensory experience will take visitors on a culinary journey as they see, smell and taste the food and drink that will be shaping the future of the industry. While plant-based food remains the hottest topic, other trends on the menu include those that promote good gut health (fermented foods), food with good fats (Omega 3), foods that relieve stress (vitamised juices), the new stronger spicy flavours coming through in snacks and confectionery, and a closer look at why the proportion of Brits drinking alcohol is at its lowest. IFE 2019 has garnered interest from some of the sector’s leading brands, with exhibitors including Cheatless protein bars, Eaten Alive fermented foods, Evoca Drinks premium soft drinks, Gato & Co plant-based indulgent treats and Meet The Jackfruit health supplements, to name but a few. 8
Pastazym PD greatly improves the cooking tolerance of pasta It’s well known that pasta tends to stick together quickly if it is cooked or kept hot too long, in turn meaning that the quality, and therefore the cooking tolerance, of the pasta suffers considerably, especially when low-protein flours are used. In Pastazym PD, however, the Ahrensburg flour expert - Mühlenchemie - has announced the development a new enzyme system that ensures excellent cooking stability of the pasta even under extreme conditions, claim the company. Not only does this have a positive influence on consumers’ purchasing decisions; above all, it proves extremely useful in the food service sector, they feel. The optimal raw material for producing high-quality pasta is hard wheat, but fluctuating wheat qualities, restricted availability and unstable prices are increasingly causing pasta manufacturers to resort to soft wheat or mixtures of hard and soft wheat, report Mühlenchemie. Pasta with this composition has considerably less tolerance in respect of cooking times, and the desired al dente bite of the pasta is lost, they warn. However, just a small amount of Pastazym PD – 40 g per 100 kg flour – extends the cooking time to as long as 20 minutes and ensures a pleasant mouth feel as well as reducing the stickiness of the cooked pasta, the company claim.
Mühlenchemie’s innovative enzyme was first used at high altitudes, where the reduced air pressure lowered the boiling point of the water. This, in turn, increased the cooking time for the pasta. With Pastazym PD, it was possible to achieve acceptable quality in spite of prolonged cooking times of up to 20 minutes, they found, and with a significant difference when compared to untreated pasta. The use of Pastazym PD is also likely to be of interest to pasta manufacturers who supply companies in the foodservice and restaurant sectors, feel Mühlenchemie, as these are then able to guarantee their customers uniformly high quality in spite of long-standing times and frequent re-heating of the pasta. Pasta manufactured with the addition of Pastazym PD is classified as a “clean label” product, they also point out, and does not require adjustment of the label declaration – a fact that makes it particularly attractive to consumers, they suggest.
Lemonsoda introduces a taste of Italy to the UK Terme di Crodo Lemonsoda – regarded by many as Italy’s “Queen of lemonades” (www. lemonsoda.it) - has been launched by Royal Unibrew to add a zesty new favourite to the British beverage market. Packed with natural ingredients, including the juice and pulp of real Sicilian lemons, the drink, which is a market leader in Italy, claim Royal Unibrew, offers consumers a natural way to quench their thirst with no artificial colours or flavourings. Tapping into the ever growing soft drink market, Lemonsoda is also available in a “Zero” variant which promises the same unmistakeable taste of the original soda but with no added sugar. “Lemonsoda is a massive hit with Italians and tourists alike; therefore we are delighted to be bringing the authentic Italian recipe to the British market. The mixture of real Sicilian lemons combined with the refreshing tonic water gives the perfect balance of sweet and sharp. Likewise, the no added sugar variant
retains the freshness and thirst-quenching strength of lemonade as a lighter alternative,” said Neil Lunn, UK trade marketing manager at Royal Unibrew. “We’re always looking at ways we can develop our product portfolio, particularly when it comes to giving our customers more beverage variety. With a growing demand for premium canned drinks in the on-trade, Lemonsoda is able to deliver a sense of diversity and a vivid, eye-catching design to the highly competitive refrigeration space found in many pubs, bars and cafés”. Offered in a contemporary, sophisticated, and convenient packaging size, this authentic Italian drink is available in a 330ml sleek can with easily identifiable black and yellow packaging. The cans are available to caterers in packs of 24x330ml. February 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
NEWS
Emilia’s set to launch second site 27-year-old restaurateur Andrew Macleod, founder of critically acclaimed craft pasta restaurant, Emilia’s (www.emiliaspasta.com) in St Katharine Docks, London, is now adding to his pasta portfolio with a second location opening in Aldgate, London, this month. Born and bred in West London, Andrew Macleod’s interest in bringing great Italian crafted pasta is keenly demonstrated via his pasta pilgrimage across Italy prior to opening Emilia’s. Following extensive visits to some of Italy’s most famed regions, he spent 18 months learning from local Italian chefs who extolled an
extraordinary passion for cooking recipes passed down through the generations. Emilia’s carbonara is an example of this - made the Northern Italian way using whole eggs to make it a little lighter and pecorino preferred to Parmesan along with plenty of pancetta and black pepper. Emilia’s twist on the carbonara is to use bucatini pasta (think spaghetti with a hole going through the middle) which ensures the creamy sauce is distributed perfectly and captured in every mouthful). Emilia’s Aldgate will offer a succinct selection of seven pasta dishes which Andrew Macleod
Riso Gallo launch new ready to heat range to UK market Italian grain experts, Riso Gallo, say they are launching three new grain ready to heat products to the UK. Rice, Wheat & Buckwheat – packed with nutrients, fibre and protein for a healthy diet - is a grain combination that is a first for the UK market, claim the brand, with their Venere Black Wholegrain Rice being a fashionable rice used by many UK chefs. Their Red Wholegrain Rice & Long Grain White Rice is another combination that is a first for the UK, claim the brand. Each 200g pack cooks in 90 seconds in the microwave, and the latest products are being aimed at inspiring adventurous cooks and foodies, retailing at £2.00 and being launched in Waitrose stores this month, with further distribution later this year. Italian grain specialist Riso Gallo is a brand that has been in the UK for over 40 years, 10
and milling grains for over 165 years. In recent years the focus has been on building their range with premium ‘supergrain’ NPD, developing awareness of the quality of the grains grown and milled in Italy, and driving new consumers into the category, say the company.
Riso Gallo Venere Rice stuffed avocado.
(a self-confessed perfectionist) has fine-tuned to pay worthy homage to the original dishes from various regions in Italy, along with careful pairing of pasta shapes with sauces - the weight, texture and size of the pasta should complement the sauce. Signature dishes include their famed four hour slow-cooked Bolognese, made heartier and creamier with fresh béchamel, and casarecce pasta paired with a velvety walnut and chestnut mushroom sauce.
Emilia’s homemade basil pesto with casarecce is a nod to family tradition in Genoa – a heartwarming dish of pasta layered with pesto and filled to the brim with parmesan, considered by many as arguably the best in London. Emilia’s Aldgate will also be able to extend its current offering since a bigger kitchen will allow for a revolving specials board that will showcase new dishes never seen before but without sacrificing their core favourites.
North London pizzeria serves up an extra slice of success A family-run pizzeria in North London has almost doubled the size of its Winchmore Hill restaurant following an extensive refurbishment. The owners of Pizzeria Giovanni - Anita and Luciano Covelluzzi - have used a sixfigure funding package from NatWest to purchase and expand into the neighbouring shop on Green Lane, increasing the number of covers from 65 to 100. The finance from NatWest has supported the structural work and refurbishment of the expanded premises including a new pizza oven, bar and furniture. The owners have also grown their team, hiring four further front of house staff to support front of house manager Enzo Postiglione and two kitchen staff to serve the additional customers the restaurant can now accommodate. Opened in 1990 by Giovanni Guglielmoni, the Italian husband and wife team bought the restaurant in 2013 and have continued to establish it as a key part of the local community serving authentic Italian cuisine.
“Since we took over the restaurant five years ago, we have worked hard to build a reputation in the local area as a friendly Italian restaurant, with attentive staff serving quality food. With the funding NatWest has provided, we have been able to expand the restaurant, which will allow us to welcome more customers looking for an authentic Italian dining experience,” said Anita Covelluzzi. Matt Smith, relationship manager at NatWest added: “I have worked with Anita and Luciano for almost four years and seen the restaurant thrive in Winchmore Hill. The funding we have provided has helped a great family-run business continue to grow and we wish them every success in the future.”
February 2019
M A R T I N M AT H E W & C O
M A R T I N M AT H E W P I Z Z A T O P P I N G S
OUR BRAND Martin Mathew & Co, home of the Riverdene brand of canned foods, is a leading Importer and Distributor in the UK, supplying canned and ambient packed foods, oils, vinegars and pasta to the catering, foodservice, manufacturing and retail sectors.
OUR PIZZA TOPPINGS AND SAUCES We supply a range of Pizza Toppings including jalapenos, sweetcorn, artichoke hearts, black olives and green olives. We also supply both plain and spiced pizza sauces in tins and pouches.
Tel: 01992 641641 Email: sales@martinmathew.co.uk www.martinmathew.co.uk
PIZZA TOPPINGS • • • • • • • • • •
Sweetcorn Sliced Jalapenos Tuna Chunks Pizza Cut Pineapple Artichokes Hearts Roasted Red Peppers Sliced Black Olives Sardines Spiced Pizza Sauce Plain Pizza Sauce
NEWS
SHORTS PIZZAEXPRESS DEBT CONCERNS Concerns have been raised about PizzaExpress debt, according to Propel, who reported recently that PizzaExpress bonds had been trading at just 46p in the pound compared to 90p a year ago, raising concerns about its debts. The company is owned by the Chinese private equity firm Hony Capital, and is due to repay around £650 million over the next three years, reported Propel, but its total debt stands at more than £1 billion when a £424.6m loan from its parent company is taken into account, they claim. The news provider added that PizzaExpress faced interest costs of nearly £90 million alone in 2017, when it made a £28.7 million loss before tax. STARBUCKS TO OPEN IN ROME According to Comunicaffe International, after opening its first Italian outlets in Milan last year, Starbucks is heading to Rome. The first shop in the Italian capital is set to open between September and October at an as-yet unidentified location near the Vatican Museums. The location was chosen for its strong tourist appeal, according to Italian media and additional openings are planned in Rome, either in Piazza di Spagna or at Termini railway station. BSI OBTAINS GLOBAL ACCREDITATION FROM ANAB BSI has obtained global accreditation from ANAB to certify organisations to the revised international food safety standard. BSI - the business standards company - has received official global accreditation status from the ANSI-ASQ National Accreditation Board (ANAB) to certify organisations to the revised international standard for food safety management, ISO 22000:2018 Food safety management systems – requirements for any organisation in the food chain. To gain accredited status to certify organisations, BSI’s migration process and internal auditor training to the revised standard have been independently assessed to ensure it operates at the highest level of quality and service to assure clients that the certificates issued to them are both credible and impartial. DARÉGAL GROUP ACQUIRES À L’OLIVIER A world leader in culinary herbs - the Darégal Group - has announced the acquisition of À l’Olivier group units. Expert in olive oils, infused oils and vinegars, À l’Olivier is made up of the Huilerie de Bailly, Huilerie de Neuville, Huilerie Sainte-Anne, the À l’Olivier company, and its stores. 12
Josper launch brand new combo Intended to significantly enhance the versatility of solid fuel cooking in a commercial kitchen, the Combo features a traditional HJX enclosed oven and the latest Josper Basque open grill, side by side. Positioned on top of a high-grade, bespoke stainless-steel frame, the combo gives a chef the ultimate flexibility when cooking with charcoal, claim the company. Operators can work with Jestic Foodservice Equipment, the exclusive Josper distributor in the UK to create a bespoke Combo that best suits their kitchen. Choosing from a combination of a HJX 25, 45 or 50 oven (small, medium or large) and a Basque Grill with a choice of one or two grill racks, chefs can opt for a versatile appliance with the capacity to cater for up to 200 people per hour, advise the firm. With an average heat-up time of just 20 minutes, the Basque Grill brings all the passion of barbecue cooking into the kitchen environment and featured a single or double grill with independent, manually controlled height settings to enable a chef to achieve precision cooking over the charcoal bed. Positioned alongside, the HJX oven gives the same smoky tastes, texture, and aroma from the charcoal cooking process, but in an enclosed chamber, claim Josper, and which allows a consistent
operating temperature of up to 400°C, whilst retaining the moisture in even the most delicate of items. Offered with a host of accessories including fire breaks racks and grates, ash drawers and castors and with the option of additional cookware, grill plates and racks, the Josper Combo is simple to install and easy to use, yet delivers exceptional results in the kitchen, feel Josper. “The Josper Combo puts all of the joys of charcoal cooking into one appliance. Chefs will relish the opportunity to cook with precision on open charcoal, whilst also appreciating the consistent temperature merged with the remarkable control that is achievable in the enclosed oven,” said Steve Morris, sales director at Jestic Foodservice Equipment (www.jestic. co.uk). “Thanks to the quality craftsmanship and superior materials used in manufacturing a Josper oven, the Combo is equally well placed in an open plan kitchen as it is back of house. Able to engage and fascinate diners, charcoal cooking not only delivers exceptional taste and flavour, but captivates chefs and paying guests alike.”
Central Foods extends its gluten-free chicken range for foodservice Frozen food distributor, Central Foods (www.centralfoods.co.uk) has boosted its range of gluten-free chicken products for foodservice operators with the launch of Golden Valley Foods gluten-free chicken fillet-Italiano and Golden Valley Foods gluten-free Southern fried chicken goujons. The new menu items join three other glutenfree Golden Valley Foods poultry products Kievs, chunks and goujons - introduced in 2018. The move is in response to increasing demand for free-from items from foodservice operators who are responding to calls from consumers for more products that are suitable for people with coeliac disease and those who avoid gluten, say the company. Gordon Lauder, MD of Central Foods, said: “Chicken is the most popular meat served in the UK, and there’s growing demand for gluten-free products generally, so the Golden Valley Foods gluten-free chicken fillet-Italiano and the Golden Valley Foods gluten-free Southern fried chicken goujons are ideal items for foodservice operators to add to their menus. “There has been strong interest in the three Golden Valley Foods gluten-free chicken
products launched exclusively through Central Foods earlier in 2018, and we are very pleased that we have now added a fourth and fifth to the range, which gives our foodservice customers even more choice when it comes to chicken.” The Golden Valley Foods gluten-free chicken fillet-Italiano is a butterflied chicken breast fillet in a crispy Southern fried coating, topped with a herby tomato sauce, red and green peppers, ham and mozzarella, which provides a really different centre-of-the-plate item. Cooked in a combi oven in just five minutes from frozen, the menu item is perfect for pubs, bars, restaurants, and cafés, as well as business and industry catering operations, feel Central Foods. According to Coeliac UK, Mintel estimates that 13% of the UK population is now avoiding gluten. As a supplier of hundreds of products to the foodservice sector, Central Foods’ own statistics show that demand in this market continues to grow, and the company predicts that the trend looks set to continue in 2019. February 2019
TRENDS
Year of the healthy pizza! Ingredients experts, Eurostar Commodities (www.eurostarfoods.co.uk), are predicting a bumper year for the revolutionised pizza with 2019 set to be another year of major developments in pizza, but not any old pizza, think healthy pizza, say the company. “What we have noticed is a dramatic change in the quality of ingredients, such as increased protein content in dough, more artisan lower calorie meats and cheeses in toppings, and the addition of pure vegetable powders into pizza bases to make spinach, beetroot and sweet potato pizza bases. This is a lasting trend that will revolutionise the way that we eat pizza forever,” says Philip Bull, Eurostar Commodities. Davide D’Auria, currently ranked No.1 UK pizza chef at the Campionato Mondiale Della Pizza (World Pizza Championships) with a specialism in the Neapolitan pizza category (April 2018) adds: “It is widely regarded that the Mediterranean diet is one of the healthiest in the world, and pizza is part of this. “Pizza is a good balance between carbohydrate, plus the protein of cheese, plus the fibre of either vegetable toppings or spelt or wholegrain flour. In Italy we make pizza with no additives so that it is a good balance of quality flour, water, high quality olive oil and sea salt. In Italy people eat pizza in a much more versatile way. It is not seen as being unhealthy. A better quality flour can increase digestion and healthier toppings reduce fat intake. A delicious slice of pizza can be a source of healthy carbohydrate and other nutrients.”
Davide D’Auria’s guide to eating pizza healthily • Pizza toppings can be surprisingly healthy – choose less cheese, and fresh meats and more plant based and vegan toppings (the calorific value of pizza varies greatly dependent on the quality of the dough base and the fat content of the toppings that you choose, so think wisely, and think quality). • Pizza can have a lot of protein (protein in the quality dough, when allowed to ferment properly keeps gases inside the dough, leaving you with a wonderfully light, nutty pizza base, think big holes - this is easier to digest and less volume). • To keep it healthy, keep it simple and choose a slice during the day. • Skip the deep dish pizza and order thin crust instead – the pizza that I specialise in is the Neapolitan, a traditional pizza from Naples, so look for authentic Neapolitan where you can.
• Pizza can be a well-balanced meal — even for breakfast! (in Italy it is often eaten with fresh fruit and light low fat slices of fresh meats). • Pizza made from whole wheat crust packs an even bigger nutritional punch – I recommend looking for spelt pizza dough, for example. • Pizza’s reputation as a high-fat, unhealthy food is not based on the crust as pizza dough is relatively low in fat and calories, and when the dough is made from whole wheat flour, you gain complex carbohydrates, fibre and essential nutrients (pizza can be made with vegetable
powders – beetroot, spinach and sweet potato bases are on the menus of some of the very best pizza restaurants providing increased vegetable derived nutrients and increased fibre). • Pizza can help you eat more veggies – get your five a day and put them on your pizza! • I would recommend ordering a side salad as an accompaniment as the fibre will aid rapid digestion. • For example, a traditional marinara Neapolitan style tomato, oregano, garlic with anchovies for protein, pizza, made from a 200g pizza dough ball with a fresh salad on the side is around 600 calories.
www.papa.org.uk 13
PAPA AWARDS 2018 - A LOOK BACK
Going for Gold!
For any company or individual considering ente ring the PAPA Awards then Roberto Mannocchi, head chef at Tony Macaroni has the following advice for 2019 contestants: “Go for it! The PAPA Awards are about passion for Italian food and if you have the love and enthusias m for Italian food then the PAPA Awards could be the perfect opportunity to showcase your business .”
Winning a PAPA Award can be a huge benefit to business. The exposure from winning an award can create a plethora of opportunities and the kudos of being recognised by the Pizza, Pasta and Italian Food Association can really give customers confidence in your business. At last year’s PAPA Awards we recognised successes across the industry from best pizzeria to the most successful marketing campaign. The awards showcased the industry’s best, setting an indubitably high standard across the board. PAPA’s PR manager Sam Day spoke to some of last year’s PAPA winners to see what winning a PAPA Award means to them.
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PAPA AWARDS 2018 - A LOOK BACK
ZA PRODUCT AWARD, MANUFACTURED PIZ IPLE RETAILER AWARD CHILLED PIZZA MULT RETAILER AWARD ZA AND FROZEN PIZ
Aldi have celebrated a hat-trick of wins at this year’s PAPA Awards, enjoying success in the Manufactured Pizza Product, Chilled Pizza Multiple Retailer and Frozen Pizza Retailer categories. We are delighted to be recognised on multiple levels for their Italian food range, with the awards demonstrating that Aldi has a pizza for every occasion that it is not only exceptional quality but will always be available at the lowest price. Julie Ashfield, managing director of Buying at Aldi, said: “At Aldi we pride ourselves on providing our customers with high quality products at unbeatable prices. “ “We strive to ensure our customers have access to a fantastic range of products and we work tirelessly with our suppliers to guarantee that everything available at Aldi is of the highest standard.” “Awards such as this are a real testament to the quality that Aldi has to offer and we are delighted to add another respected title to our trophy cabinet,”
PIZZA AND PASTA MARKETING AWARD Bath Pizza Company collected the Marketing Award, a huge achievement for a small independent business beating off stiff competition from many of the national chain restaurants. The restaurant’s simple concept advertising for a Professional Pizza Taster was picked up in newspapers across the UK, even reaching the USA. The judges were amazed with the far reach of the campaign which was executed brilliantly gaining significant wide national coverage for a regional player, showing that the best ideas don’t have to be complicated.
INDEPENDENT PIZZA DELIVERY AWARD Baked & Battered were a clear winner in the Independent Pizza Delivery category. The judges were blown away with their experience at Baked & Battered. They commented on the spotless new interior and friendly staff. The passion behind the business is clearly evident and our judge declared the Baked & Battered pizza “the best take-away pizza I’ve had in a very long time.” No stranger to the PAPA Awards, Baked & Battered’s Marco Fuso collected the award. Marco won the Pizza Chef of the Year 2017 competition so no doubt Marco has had an influence on the Baked & Battered Pizza menu. Marco commented: “I was delighted to collect the award for Baked & Battered as Best Independent Pizza Delivery. I work on a consultation basis at Baked & Battered and we have worked hard to develop the business and create an exciting menu. Winning the PAPA Award is a great endorsement for the business and who knows what the future holds for Baked & Battered?”
The judges commented on the innovation behind the campaign which running with no budget really stood out from competitors big budget campaigns. The judges commented “This is a fab way for a small business to punch far above its’ weight and it has certainly captured the imagination of the media - hence reaching TV shows even in Australia. A worthy and creative winner.” Bath Pizza Co’s owner Alex Peters was delighted the campaign was recognised for the PAPA Marketing Award. He commented: “The campaign itself was hugely successful, receiving over 5,000 applications for the role and also driving sales but then to be recognised for the PAPA Marketing Award was an absolute honour. To go against some of the national chains with their big marketing budgets and be recognised by the Pizza Pasta and Italian Food Association is a wonderful industry accolade.”
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PAPA AWARDS 2018 - A LOOK BACK
YEAR PASTA CHEF OF THE Frank Ascrizzi from Divino Enoteca won the Pasta Chef of the Year competition with his Pappardelle Con ‘nduja e stracciatella di bufala. The delicious dish wowed the judges with it’s interesting contrast of ingredients and the judges were impressed with the innovation and flavours used to create this dish. Frank who is head chef in Edinburgh’s award-winning restaurant Divino Enoteca spent his formative years training in his Calabrian birthplace where he developed his passion for the food of his homeland, learning from his grandmother. Travelling and working all over Italy, from Veneto to Sicily, Frank learnt about the different regional traditions, techniques, and food cultures before moving to Edinburgh in 2014. His skills were put to the test in the Pasta Chef competition competing against some of the UK’s finest Italian chefs but the flavours of Frank’s pasta dish seriously wowed the judges claiming “great flavour, perfectly prepared and an exquisite combination of ingredients.” Frank was delighted to collect the Pasta Chef Award: “It was such an honour to be recognised by industry judges as the Pasta Chef of the Year. Such an amazing achievement winning a PAPA Award for my dish that came from a traditional recipe from my Grandma. We will hopefully be creating the dish for our customers at Divino Enoteca.”
AR PIZZA CHEF OF THE YE Glasgow’s Tony Macaroni are no stranger to the PAPA Awards but their network development manager, Roberto Manocchi made the 2018 PAPA Awards one to remember being named as the Pizza Chef of the Year. Roberto beat off stiff competition to win the ultimate title with his Dolce Sorpresa pizza, a delicious creation using gorgonzola cheese, parma ham and a balsamic glaze and fig jam sauce. The judges loved Roberto’s use of taste and texture to create this award-worthy pizza and particular reference was made to Roberto’s incredible pizza base which saw him win three of the separate Pizza Chef categories. Roberto didn’t become a chef until he was 26 after working for a long time in the automotive industry. It was a pizza course in his home town Rome that changed his life and he has perfected his skill through working in some of the most famous Italian pizzerias. In 2010 Roberto brought those skills to Scotland where he began working for Tony Macaroni. Roberto’s reaction to winning The Pizza Chef of the Year title was an incredible moment: “I am so delighted to win this PAPA Award. It means so much to be recognised by PAPA as the Pizza Chef of the Year.”
IARY DATE FOR THE DTh e Royal
l be held at The 2019 PAPA Awards wil 14th November 2019. Lancaster London Hotel on Pasta Chef of the Year The finals of the Pizza and e again, at the European competitions will be held onc ndon Olympia. Pizza and Pasta Show at Lo
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February 2019
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PREVIEW
Casual Dining 2019 Casual Dining opens at its new venue of ExCeL London on 27-28 February. Here’s a preview of what’s in store for the thousands of buyers preparing to attend. ONE STOP SHOP From ingredients to food and drink, from smart kitchen kit and front of house, to payment solutions and catering tech – everything that casual dining operators need to run their businesses successfully is here. The event can count big names like Jamie’s Italian, PizzaExpress, Pizza Hut Restaurants, Carluccio’s, ASK Italian, Zizzi, Bella Italia, Domino’s, Prezzo, TGI Fridays UK, Frankie & Benny’s, Papa John’s, Strada, Mitchells & Butlers, Whitbread, JD Wetherspoon, Marston’s, and Greene King among its regular show visitors. And they’ll back again for 2019, report the 18
show’s organisers with over 5,000 attendees expected in all. An unprecedented 220 exhibiting companies are preparing to showcase 1000s of innovations this year, ensuring visitors will be able to see and sample more on-trend products and services than ever before. NEW VENUE, NEW TRENDS “Casual Dining is the only UK event that annually attracts so many leading innovators, influencers, trailblazers and decision makers from across the sector together in one place at one time. It’s proved itself year after year
to be an essential visit to see what’s new and compare the latest products from leading and emerging suppliers,” explains event manager, Eva Ellis. “At its new home of ExCeL London, it’ll showcase its biggest and most eclectic exhibitor line-up yet. Around one in three are new to the show, including Scotland Food & Drink (who are hosting a new pavilion), Diageo, Honest Drinks by Coca-Cola European Partners, Hellmann’s, Deloitte, Purezza, Pedrino, Real Kombucha, f’real shakes and smoothies, Spirit Cartel, Sea Arch - Not Gin, Coffee World (UK), Biff’s Kitchen, and Futura Foods UK. February 2019
PREVIEW “Then there’s 100+ returning exhibitors adding their latest NPD - Reynolds, Lamb Weston Meijer, Nestlé Professional, Kraft Heinz Foodservice, McCain Foodservice, Harri, Schweppes, UCC Coffee, Fentimans, JJ Food Service (Lavazza Coffee), Arla PRO, Yumpingo, The FoodFellas, AAK Foodservice, Pidy, La Tua Pasta, FrieslandCampina, The Culinary Food Group, Brita Vivreau, 3S POS, MCS Technical Products, Nelson Catering, Colour Heroes, Eden Furniture, Jenpak, Bookatable By Michelin, Bizimply, and ApicBase, for example. “We’ve also expanded multiple product categories this year – so look out for more plant-based alternatives, meat, fish, ingredients, desserts, alcohol, soft drinks, foodservice software and apps.” Among the exhibitor highlights are Quorn Foods, LoveSeitan, Moving Mountains and Rude Health for plant-based meat and dairy alternatives; M&M Walshe Group, Sino International, Izico Food Solutions, Loughnane’s, Pacific West Foods, Sea Products International and Reynolds for meat and fish products; and Mademoiselle Desserts UK, Yee Kwan, Silver Pail Dairy, Joe Delucci’s, Aulds Delicious Desserts, FWIP, and Vittles Food for gourmet ice cream and desserts. Some of the UK’s best-selling beer and cider brands are also now confirmed, including Heineken UK – Blade, Carlsberg UK, Kingfisher Beer Europe, Freedom Brewery, and Molson Coors (whose portfolio includes Carling, Coors Light, Staropramen, Cobra, Grolsch, Doom Bar, Worthington’s, Caffrey’s, Singha, Rekorderlig and Aspall), plus Glebe Farm Foods, Brasserie METEOR, Black Storm Brewery, Kraft Beer UK, Celtic Marches, Jubel Beer, Big Drop Brewing Co, Wild Beer Co, West Berkshire Brewery, and Big Hug Brewing.
BIG NAME KEYNOTES Aside from great products, visitors looking to gain insights on what’s next can enjoy exclusive Keynote interviews with Pizza Hut Restaurants UK’s CEO Jens Hofma, Carluccio’s CEO Mark Jones, Casual Dining Group’s CEO Steve Richards, and Mowgli Street Food’s founder Nisha Katona. Thanks to the addition of a second theatre, Casual Dining’s compelling line-up includes a record 50 speakers appearing in 25 free business seminars across both days.
New speaker highlights include CEOs, founders, and senior directors from Dishoom (Shamil Thakrar), Pizza Pilgrims (Thom Elliot and Gavin Smith), Oakman Inns (Peter Borg Neal), Nando’s (Jane O’Riordan), The Alchemist Bars & Restaurants (Simon Potts), Jamie’s Italian (Ed Loftus), Albion & East (Sarah Weir), Harcourt Inns (James McCulloch), The Ivy Collection (Baton Berisha), YO! (Jo Childs), and Browns Brasserie & Bar (Dave Lewis), among many others. Jane Treasure, PizzaExpress’s food and beverage director, will be appearing in the show’s ‘Menu innovation for multi-site restaurants’ panel session on the opening day, alongside Glenn Evans, head of food development at Las Iguanas, Steven Mangleshot, wagamama’s executive chef, and Jay Morjaria, recent winner of the BBC’s My Million Pound Menu. Also making their debut are head marketeers from wagamama (Andre Johnstone), Mitchells & Butlers (Anna-Marie Mason), Bill’s Restaurants (Lesley McIlroy), Revolution Bars Group (Kate Eastwood), and Las Iguanas (Lucy Harwood). They’ll all be taking part in the show’s first ever Casual Dining Marketing Panel session (and WE ARE Spectacular marketing podcast), hosted by Mark McCulloch, discussing new and innovative ways of marketing their brands to increasingly discerning consumers. As in previous years, market updates will be provided by Kate Nicholls (UKHospitality), Simon Stenning (futurefoodservice.com), Fiona Speakman and Chris Jeffrey (CGA), and Peter Backman (see the show’s web site for full timings and further seminar details). “I’ve always loved the show,” says repeat visitor (and speaker) Tim Foster, of the Yummy Pub Co. “Getting up close and personal to existing suppliers for a natter, and finding new ones, is what has always excited me – and Casual Dining is the market leader.” “Casual Dining unites our industry in a truly powerful way – I am sure it will continue to be unmissable as it moves to ExCeL in 2019,” says Zoe Bowley, managing director - UK & Ireland at PizzaExpress. Returning show features include the Innovation Challenge Awards Gallery, Craft Beer
& Cider Zone, Artisan Spirits Lounge, and two Keynote Theatres (sponsored by Yumpingo). WHO’LL BE THERE? Joe Delucci’s Ltd (stand G25) award-winning gelato is made only with carefully sourced natural ingredients, whole fresh fruits and no artificial colours, flavours or preservatives. Typically lower in fat and incorporating much less air than regular ice cream, the effect is soft on your taste buds and guarantees an intensive, long-lasting, clean taste. La Tua Pasta (stand H45) is a producer of authentic fresh pasta of premium quality, a since 2007 they have won more than 70 Great Taste Awards! They make everything from scratch in their kitchens and only use premium and fresh ingredients sourced both in Italy and the UK. Pedrino (stand F10) are passionate about creating the perfect spritz - a drink made with only the best, all-natural, exacting ingredients and proportions. To create their original Pedrino Spritz, they’ve married origin-protected fortified wines (Sherry, Port and Vermouth) with their artisanal tonic water, handmade with citrusy botanicals and signature bitters. Surgital spa (stand G45) started as a small artisan workshop in Lavezzola, Emilia Romagna in 1980 and is an exclusive property of the Bacchini family. Thanks to two simple ingredients - the love for flavour and the passion for professionalism - today Surgital is an Italian leader in the production of fresh frozen pasta and sauces in pellet form for quality food services and catering, as well as frozen ready meals. Panasonic UK (stand E51) is previewing its new range of commercial rice cookers. These cookers safely hold rice hot for up to four hours; ideal for serving perfectly cooked rice, while minimising waste and negating the need to bulk cook in advance and reheat to order. Monin (stand F51) is previewing its new range of reduced sugar flavoured syrups. Capturing the unique essence of the fruit, MONIN Reduced Sugar Strawberry, Pink Grapefruit and Passion Fruit offer versatility and can be used to create a range of refreshing aromatic sodas, lemonades, cocktails, teas and smoothies.
www.papa.org.uk 19
PREVIEW Eurilait (stand G107) is sampling its new range of Al Fresco summer hot-eating cheeses. These vegetarian cheeses are designed for the grill or griddle, and all BBQ occasions, as an alternative to any regular burger or sausage. The cheese ‘steaks’ and ‘sausages’ are available in plain or chilli varieties. Hellmann’s (stand E57) is sampling its new vegan mayonnaise. Made with soybean oil, Hellmann’s Vegan Mayonnaise offers diners the creamy taste of mayo, but contains no eggs, no cholesterol, no genetically-engineered ingredients and is certified Vegan by Vegan Action. Fentimans (stand C67) is previewing the newest flavour in its award-winning range of botanically-brewed drinks, Apple and Blackberry. Combining two quintessentially British fruits, this drink provides a combination of crisp apple and blackberries with natural botanicals to create a fresh and fruity taste. Slingsby Gin (stand K40) is previewing its new gooseberry gin, crafted using the worldfamous Harrogate aquifer water, pure single grain spirit and locally sourced botanicals. Yorkshire gooseberries bring an unmistakable tangy sharpness, tempered with a fruity sweetness whilst retaining the classic citrus notes of their award-winning London Dry Gin (stand K40). Pacific West Foods (stand C45) is launching its new Tempura Tropical Snapper fillets at the show. With a crisp and light coating, they make an ideal starter, can be enjoyed as part of a seafood platter or an alternative surf and turf. Lutosa (stand H57) is launching its new Cajun Wedges and Black Pepper & Salt Wedges. These skin-on wedges are coated with a flavoured gluten-free batter, which gives them a spicy taste and also helps to keep them warmer for longer. Quorn Foodservice (stand D57) is previewing two new products in its Vegan Fishless range: Battered Fishless Fillets with a Salt and Vinegar Batter and Breaded Fishless Fillets with a Lemon Pepper Breadcrumb. Replicating the texture and flakiness of fish, and low in saturated fat, the new range is ideal for creating a healthy, vegan fish(less) dish.
Craftis (stand H71) is launching its four new Bizzi Meal Bags designs: Tropical, Garden, Woodland & Ocean. These colourful food carriers come with a pack of three coloured crayons and are covered in fun activities to entertain young diners. 20
Menu Guru (stand K101) is showcasing its new, smart, digital menu app. Developed to make eating out simpler and safer for allergy sufferers, this app personalises a menu based on the customer’s unique dietary requirements, showing them only what they can safely eat from that restaurant.
Toschi UK (stand D46) is launching its new range of sauces for mochas, hot drinks and frappes. Designed to add flavour to both hot and cold beverages, they are available in Caramel, Chocolate and White Chocolate. Yee Kwan Ice Cream (stand A45) is debuting its new range of vegan ice creams. Created with a creamy coconut base, these ice creams come in authentic flavours including Chocolate Miso, Matcha, Salted Caramel and Mango. Also showcasing gluten free cheesecakes.
Bannisters Farm (stand C51) is launching its new vegan baked potato skins, with a mozzarella-style melt and vibrant, bold ingredients. The products are gluten-free and can be heated in minutes from frozen. Recipes include Tomato, Roasted Pepper and Olives, Arrabbiata, Hickory BBQ Jackfruit, Sundried Tomato, and Jalapeno. Ascentia FSE (stand G71) is showcasing its new Gara pizza oven. This compact countertop oven produces an authentic Neapolitan style pizza in as little as 60 seconds. It features a 3cm thick stone cooking deck and extra care has been taken in insulating the chamber, making for great heat retention properties and superfast cooking times. Notes Coffee (stand A30) is launching its premium coffee offering at the show. They will be sampling a range of coffee styles, including new 100% aluminium Nespresso compatible capsules. Their wider solutions include Barista training, supply of coffee equipment and machines, plus support across set up and maintenance. EauVation (stand F101) is launching its new HydreauBar. This unique bottling station sterilises bottles before filling them, eliminating microbial organisms not achieved from washing alone. With a carbon footprint 95% lower than bottled waters, it delivers up to 500 bottles per hour of freshly purified, chilled still or sparkling water.
B-Loony (stand A60) is showcasing its recently launched BalloonGrip. Answering the urgent need for an alternative to single use plastic balloon sticks (soon to be banned by the EU), it’s made from sustainable raw materials that are fully biodegradable. It provides an ecofriendly, plastic-free option for easy distribution of balloons as giveaways and sales promotions. Trail (stand K91) is presenting its recently launched app. This new operations app serves up a daily list of tasks to guide teams step-bystep, from opening checks and food safety to cashing up. It’s designed to be integrated with EPoS, rotas and other systems, to become the central operational hub for the entire organisation. Majisign (stand C60) is showcasing its Stash A-board, a unique twist on a traditional A-board. Rather than the usual cross rail found on most A-boards, the Stash A-board has a mechanised foldable tray. Created to enhance visual advertisement, it allows operators to showcase their wares and emphasise their brand identity. Yapster (stand A66) is demonstrating its new mobile message app. It offers effective, GDPR compliant communication at scale for hospitality teams. Staff can use their smartphones to send 1-1 and group messages, initiate flash polls and post to the social newsfeed in a secure environment. Big Drop Brewing Co (stand CB11) is showcasing the newest addition to its range of low/no-alcohol beers, The Citra Four Hop Special Edition. This 0.5% pale ale contains four hop varieties and brings not only the usual large fruit juice aromas of lime and grapefruit, but also a dash of bright orange, mango and lychee to give a smoother aftertaste. February 2019
PREVIEW Meiko UK (Stand H46) is promoting its M-iClean UM, undercounter glass washer. It features integral heat recovery, meaning there are no more clouds of steam when the door is opened. The glass washer is also available with GiO reverse osmosis, which eliminates the need to polish glasses by hand. Nelson Catering Equipment (stand G50) is presenting its new Advantage Plus warewasher range. Developed to offer the best in energy and water efficiency, the range includes machines to meet a variety of requirements and budgets, from the smallest undercounter models through to high-volume, steam heat recovery pass throughs. Rubies in the Rubble (stand A54) is presenting its new sustainably-sourced, 100% natural ketchup. Made from surplus pears that would have otherwise gone to waste, as well as tomatoes, its packed with 3x more fruit than most regular ketchup. Plus, the natural sweetness from the fruit means half the refined sugar compared to other leading brands. JJ Foodservice (stand D51) is demonstrating its new eco-packaging range. Created to help reduce the amount of plastics used in
www.papa.org.uk
takeaway packaging, the range includes biodegradable cutlery, soup pots, smoothie and coffee cups, food containers, straws and much more. Pizza Equipment (stand F100) is showcasing its new Sigma Sprizza SPZ40 and SPZ50 cold pizza spreaders featuring a patented microrolling system that prepares the dough, with crust, in the same way as the hands of an expert. They will also be exhibiting the Forni Ceky dome oven, Moretti iDeck, GGF dough mixers and dough rollers and GI Metal pizza accessories.
ESSENTIAL INFORMATION Opening times – 10am to 5pm both days (last entry 4pm) Dates – Wednesday, 27 and Thursday, 28 February 2019 Venue – ExCeL London Web site – www.casualdiningshow.co.uk To register for a free trade ticket visit www.casualdiningshow.co.uk and use priority code CD110.
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PAPA
Association update From PR manager, Samantha Day The coming year looks set to be a challenging one for our industry. Quite apart from the uncertainties of Brexit, we face a range of legislative threats from government that could have a serious impact on our business. Indeed, there has probably never been a more important time for the industry to have the collective voice that PAPA gives it. EMPLOYMENT With many businesses in the sector already struggling to fill staff vacancies, the Association has been lobbying the government and members of parliament about the potential consequences if immigration controls and risks that the bureaucracy of applications will deter workers coming into the UK from Europe in future. It is estimated that over 70% of workers in London in the food sector come from outside the UK and for the country as a whole over 40%. With the UK in full employment, the Association is urging MPs to consider the economic consequences of labour shortages to the industry and is urging operators to lobby their local members of parliament on this important issue. The Association is also planning to refocus some of its consumer activity around promoting the industry as a good place to work. 22
PHE CHANGES PIZZA CALORIE TARGETS Following questions by PAPA about the basis of their targets for out of home pizzas, Public Health England (PHE) has reviewed and adjusted their targets after finding that data on slices had been included in the original calculations. However, the Association has challenged the new targets and questioned the whole basis for seeking a 20% reduction in calories in pizzas, which it says are unrealistic and flawed.
While recognising that the industry has a responsibility and role to help address the UK’s growing obesity crisis, the Association says that the PHE approach is not the way to achieve real change as it assumes that food businesses can force consumers to change their diets. The Association has developed a Position Statement, setting out a plan for change which it believes is needed and is planning to present this to ministers and members of parliament as a better way forward. This includes clearly labelled products with their full calorie content, rather than calories per 100g, and the need for a strong public awareness campaign about the risks of over eating. The Association has also called for support to be given to smaller businesses so that they can calculate and display typical calorie information. A copy of the Position Statement can be found on the PAPA web site at www.papa.org.uk. ALLERGENS Following the meeting between PAPA director, Jim Winship, and the Secretary of State at DEFRA, Michael Gove MP, the Food Standards Agency has issued a consultation on allergen labelling which has been narrowed down to focus only on products packaged for direct sale. It also specifically excludes pizza delivery. Nevertheless, the Association has drafted new guidance on dealing with allergens in the pizza, pasta and Italian food industry with the aim of establishing a consistent approach across the sector. This guidance has also been accepted as Assured Advice, which it has quasi-legal status that protects
members from being challenged if they follow it. The Association has also reached agreement with the Foods Standards Agency for members to use their ‘#EasytoAsk’ logo on allergen signage in store and on packaging. Artwork for this is available on the PAPA web site at www.papa.org.uk. SALT TARGETS In December, Public Health England announced the results of a review of the 2017 salt reduction targets and acknowledged that the pizza industry had succeeded in meeting these. Their measure of success was whether products were within 5% of the targets set. No indication was given in the announcement about future targets being set but these are expected to be announced in the near future. The Association is concerned that after the work that has already been done there is very little room for making further cuts without damaging product quality. ENVIRONMENT/WASTE Just before Christmas, DEFRA (the Department of Environment, Food and Rural Affairs) published a strategy document on tackling environmental waste, including the re-organisation of collection systems and the imposition of taxes on some plastic and hard-to-recycle packaging. A full consultation is expected on this shortly Follow, like and interact with PAPA on Social Media Don’t forget to keep up with all Association news through our PAPA social media channels. Follow us, like us and share your stories with us across facebook, twitter and Instagram.
AWARDS As we wrap up the PAPA Awards 2018, we have already started looking towards the PAPA Awards 2019. There are some fantastic sponsorship opportunities available, so if you are interested in sponsoring the Italian food Industry’s most celebrated awards, then do contact partnerships manager, Sandra Bennett (Tel: 01291 636348, email: sandra@papa.org.uk). Also visit the PAPA web site www.papa.org.uk to relive the excitement of the PAPA Awards 2018 and watch the video highlights from both the awards and the Pizza and Pasta Chef Grand Finals.
February 2019
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Pillbox reference: Date updated: Prepared by: Brand:
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Client Reference: Barcode type:
Process Cyan
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This proof has been produced for the purpose of checking artwork construction and colour split.
Process Magenta Process Yellow Process Black Pantone 3415 C Pantone 348 C
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TOPPINGS Dawn Farms’ Seared Buffalo Chicken pizza topping.
Toppings According to some of the sector’s major pizza toppings suppliers, keeping tabs on consumers’ toppings preferences increasingly means remaining aware of, and responsive to, prevailing food trends, as well as encouraging further creativity with regard to the well known staples, not least cheese. ATTENTION-GRABBING Dawn Farms (www.dawnfarms.ie), a leading ingredients manufacturer, reports that it is currently focusing on some attentiongrabbing pizza toppings for 2019 as it analyses the big-hitting trend predictions for consumers in the year ahead. Global food trends and ideas consultancy, thefoodpeople, suggest that flamboyance or attention-grabbing food will be the route to winning consumer approval in 2019/20 as people continue to crave an even better food experience than their last one, and this means maximum indulgence, gourmet toppings and Instagrammable pizzas, feel Dawn Farms. “Pizza continues to demonstrate its relevance to today’s consumer, keeping pace with the dynamic and expanding choice 24
of food delivery options in the market,” says Julie Sloan, Dawn Farms’ consumer insights manager. “The challenge for us as a supplier to many of the leading global pizza brands is to create bold, distinctive pizza toppings with authentic food stories to capture the imagination of Generation Z food adventurers.” Dawn Farms is a leading European supplier of cooked and fermented ready-toeat protein toppings for the pizza industry and is therefore at the forefront of developing exciting and flavour-packed toppings. In London, for example, ‘open fire cooking’ is a popular trend in the capital’s restaurants, they have observed, and so Dawn Farms has developed its own signature methods of searing and flame-grilling meats to create
rustic, great tasting cooked meat pizza toppings. Flavour fusions from Latin America, India and the Middle East are also in the new product development pipeline, they report. TRENDS Other topping trends embrace the ‘Kind To Me’ consumer macro trend where increasing numbers of people are seeking to make careful food choices both inside and outside the home. “By offering flexibility through personalised choices and controlled portion sizes, we envisage new consumption occasions arising for pizza,” says Julie Sloan. “As we approach a new decade, young ‘conscious consumers’ are very much in the driving seat when it comes to market trends. “And as a leader in pizza toppings, we have developed our own range of flexitarian options, a selection of reduced meat and plant-based proteins to meet the growing flexitarianism trend. These give consumers greater choice when it comes to flavourpacked, lighter choices.” Another trend, observe the company, is ‘Nurture Us’ - where consumers embrace the traditional recipes and regional food heritage of Italian and American pizza, from Naples to Detroit and with authenticity of flavour, cooking method and provenance February 2019
Top 10 most liked pizza toppings UNITED KINGDOM
TOPPINGS MEAT BALLS 15%
PULLED PORK 13% PEPPERONI 49%
SAUSAGES 14%
HAM 35%
Top 10 most liked pizza toppings UNITED KINGDOM
MINCED BEEF 15% CHICKEN CHUNKS 32%
MEAT BALLS 15%
PULLED CHICKEN 16%
MINCED BEEF 15%
What are your favorite meat toppings? Please choose 1-3 types. Source: YouGov
of ingredients all playing a key part in this trend. Slow cooked meats and long fermentation periods incorporating What are your favorite meat toppings? Please choose 1-3 types. ingredients with maximum flavour and Source: YouGov authenticity all add to creating popular trendy pizza toppings like Kentucky Bourbon BBQ Pulled Beef, Jalapeno Pepperoni or Salsiccia Sausage. Finally, they have identified a trend of ‘Freedom and Fear’, and which refers to those consumers who seek reassurance from trusted brands in a rapidly-changing technological world. Consumers today want to know more about where their food comes from and how it is made, they feel, and so Dawn Farms reports that it is continuing to meet the needs of this trend in 2019 with its Clean Label initiative - a comprehensive range of clean label products in which all ingredients are derived naturally. To keep track of the trends, operators will be interested to know that Dawn Farms publishes a popular weekly Top 9 for Friday trend ezine (for further information contact info@dawnfarms.ie). A comprehensive study made by YouGov for Tulip Food Company/SuperTops has revealed an increased demand for chicken and halal products, and especially in the UK, report the company. Denmark based one-stop supplier Tulip Food Company and their brand SuperTops recently compiled a comprehensive study with some 2,000 end users in cooperation with the global public opinion and data company YouGov. The study led to many interesting findings and extensions to the existing product portfolio. “The study shows that pepperoni is still by far the UK’s preferred pizza topping, but we note an increase in the demand for poultry products. Especially amongst the younger consumers where we see a record high demand for chicken on pizzas. 49% of the respondents picked pepperoni as one of their favourite meat toppings followed
www.papa.org.uk
BACON 27%
PULLED CHICKEN 16%
by ham at 35 percent. Chicken chunks came in third with 32%,” says Kevin Peacock, commercial director at Tulip Food Company. Concurrently, SuperTops also says that it has noted an increasing demand for halal products from the end users in general across Europe, but again especially in the UK. This has now led to extensions of the product portfolio.
SALAMI 16%
“The YouGov study not only showed a higher demand for poultry toppings but also for halal products. Thus, our successful product range will now be extended with a line of halal products, and we are happy to announce the launch of halal beef and chicken chunks and halal turkey ham and halal turkey bacon to complement our well known halal pepperoni,” adds Kevin Peacock.
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TOPPINGS Their halal beef and chicken chunks and their halal turkey ham and turkey bacon are all produced with the Instant Quick Freeze (IQF) technology and packed in bags of 1 kilo. The bags are very easy to handle and also optimised towards packaging, handling and a shelf life of one year, point out the brand. PIZZA EATING HABITS Tulip’s study also looked into some of the differences and similarities between British and German pizza consumers, and pinpointed several interesting findings. Britons mainly eat pizza for dinner and so do Germans. However, in Germany almost a quarter also consume pizza for lunch, it was found. When it comes to different styles of pizza, both Germans and Britons prefer Italian style pizzas. Nonetheless, Britons are slightly more open-minded and 22% prefer the American style pizza. This, in turn, is also reflected in the types of toppings preferred, such as BBQ spices. Half of the respondents prefer pepperoni in the UK, whereas half of the Germans prefer salami, Tulip found. In extension, bacon and sausages are popular in the UK, but less popular in Germany, while ham is quite popular in both countries. And when it comes to location, it was discovered that Britons more frequently consume pizza in pizza chains, whereas Germans are more keen to go to restaurants and smaller pizza outlets - or even to make pizza themselves. Through its 2018 acquisition of the Danish pepperoni giant DK-Foods, Tulip Food Company has become a major European leader in pepperoni toppings for pizzas. Tulip is Denmark’s oldest registered trade mark and exports meat products to more than 120 countries worldwide. A report from the American consultancy, Brand Finance, placed Tulip as the eleventh most valuable brand in Denmark with Tulip Food Company also proud to call itself a global champion in food safety. The company is also part of the Danish Crown Group, which claims to be the world’s largest pork exporter and Europe’s largest pork processor. CREATIVITY “Our love of pizza shows no sign of slowing down as it remains in the top five most popular dishes to eat out-of-home according to MCA New Concepts 2017. Fast to cook and easy to eat on-the-go, it’s clear to see why this classic continues to be a consumer favourite,” says Richard Cooper, senior brand manager, Dr. Oetker Professional (UK). “Pizza lends itself perfectly to a variety of world flavours and as consumers become more adventurous in their tastes, operators have the opportunity to get creative and tap into the top food trends to boost profits. “At present, there are three key taste trends that we are seeing appearing more and more on pizzas that stand out as the perfect toppings.” 26
Breakfast pizza With research showing a 65% rise in the number of breakfast and brunch bookings over the past two years (Open Table data), this part of the day provides a significant opportunity for operators, feel Dr. Oetker. “Those willing to innovative will be the winners in this market and our recipe for Brunch Pizza is sure to have high appeal with ingredients such as grated peeled potato, diced pancetta and of course, the humble baked egg,” says Richard Cooper. Vegan pizza With the meat-free market set to reach £658 million in sales by 2021 (Vegan Society data), point out Dr. Oetker, operators can use pizza to ensure they are appealing to the growing number of consumers following vegan, vegetarian and flexitarian diets. “Fast becoming a key ingredient in vegan dishes, jackfruit has a pulled pork texture and makes a delicious pizza topping with Smokey BBQ sauce,” says Richard Cooper.
“Operators looking to provide an artisanal offering and showcase new recipes – but who are limited on time and kitchen skill to make their own pizza dough – can do so with the help of Dr. Oetker Professional. “Our Vegan Raw Dough Pizza base is preprepared but rises in the oven for the first time to deliver a freshly-baked, authentic crust. This means operators can offer freshly-baked pizzas made to order, without the headache and wastage of dough pucks and the need to make them from scratch. It also guarantees a consistent great tasting result every time – no matter the skill in the kitchen.” Dr. Oetker Professional (www.oetkerprofessional.co.uk) has released a pizza recipe booklet to help operators get a slice of the action and profit from the latest consumer eating out and flavour trends. Available to download at www.oetker-professional. co.uk, the recipes bring together the biggest consumer trends – including veganism, brunch, spice and global flavours – aimed at helping operators stand out in a competitive market.
African fl avours Tipped to be one of the hottest trends for 2019 (Waitrose Food and Drink Report 2018/19), tapping into the consumer demand for African flavours is a sure-fire way for operators to boost their offerings, Dr. Oetker add. “Our Minced Berbere spiced lamb with pomegranate seeds and Tahini paste adds an excellent flavour profile to pizza toppings, especially when drizzled with yoghurt and finished with a garnish of mint,” explains Richard Cooper. February 2019
Your preferred
supplier of meat toppings
Tulip LTD | Phone 0044 01926 293 900 | http://www.tulipltd.co.uk
TOPPINGS CHEESES “NPD has delivered an increasingly inventive variety of toppings and bases as pizza remains a popular menu staple, loved by consumers and favoured by catering operators for its ease of preparation and good profit return,” confirms Craig Brayshaw, commercial director, Eurilait Ltd (www.eurilait.co.uk).
Eurilait’s goat cheese slices and crumb cubes. “Often considered a junk food choice, pizza sometimes suffers from a bad reputation. However, with a little thought and consideration towards the ingredients used, it is possible for caterers to produce pizzas that are nutritionally balanced, yet still appetising and full of flavour. “Robust and hearty flavours, influenced by world cuisines, are trending as toppings, as are provenance and premium quality ingredients, Technomic’s 2018 Pizza Consumer Trend Report stated that ‘44% of consumers want fresh, high quality ingredients’ whilst ‘49% are looking for more authentic pizzas’. “This trend for strong and robust flavour profiles shows alternative cheese toppings such as goat cheese being much in demand, along with Mediterranean options halloumi and feta - the salty, creamy flavours perfectly complimenting artisan pizza bases, for instance, sourdough or rye. “Concerns over cow milk intolerance has witnessed popularity of cheese types which are better tolerated in the digestive system than others – and as goat milk has a reduced lactose content and smaller fat globules (compared to cow’s milk), goat milk cheeses are easier to digest, yet still contain vital vitamins, proteins and minerals– essential in a healthy diet and appealing to those opting to reduce lactose in their diet. The draining process and the content of lactic cultures eliminate a good part of the lactose present in goat milk, reducing the lactose content (less than 1g/100g).” As part of its expansive portfolio, and setting out to offer the ultimate in convenience, Eurilait’s goat cheese is available in an Individually Quick Frozen (IQF) format as slices, discs, cubes or crumb. Made by the awardwinning Soignon goat cheese producers, the range benefits from over 100 years of cheesemaking experience, heritage and tradition, say 28
Eurilait, providing an excellent flavour profile, a soft and creamy texture with a clean, white appearance and a mild, fresh aroma. The IQF range also includes a variety of authentic continental cheeses, including Italian provolone slices which deliver a smoked taste and soft texture with excellent melting properties, and a flavourful Italian gorgonzola crumble for a rich indulgent pizza topping or recipe inclusion, point out Eurilait. Other popular pizza toppings in their range include Mozzarella, Camembert and Brie with a choice of formats from sliced, grated, cubed, crumbed, discs or pearls, and all available in various weights and dimensions. The taste and texture are identical to that of the fresh product, claim the company, and a shelf life of nine months at a temperature of -18°C makes ordering and stock replenishment easy to manage. DFI, one of the UK’s largest suppliers of cheese and dairy-based ingredients to the food manufacturing and foodservice sectors, supplies a range of products that can help foodservice operators keep their menu fresh, appealing and cost effective. “Demand for cheese that can deliver on taste, quality and depth of flavour is at an all-time high, and there’s never been a better time for foodservice operators to tap into this opportunity,” says Svitlana Binns, head of customer relationship management at DFI UK. “DFI offers a wide range of cheeses that we feel are perfect for pizza application, as well as meeting the demand for unique toppings. We recommend a combination of three cheeses for operators looking to incorporate something different, offering an alternative to the traditional sole use of mozzarella.” Popular blends from DFI include Mild Cheddar and Mozzarella and White Medium Mature Cheddar, Gouda and Mozzarella, with DFI also suggesting considering a cheese with PDO when blending so as to offer a unique selling point of provenance and traceability, which appeals to the growing number of customers who are influenced by this when dining out. DFI also offers a range of Pizzamelt® blends, available in three variants to suit many applications from the premium 100% Mozzarella, to a Blended Pizza Mix which provides excellent value for money in a 9.6mm format designed to provide better coverage. The trend for exotic flavours and diverse pizza toppings has also been accompanied by an increase in people reducing their meat intake and switching to vegetarian or vegan lifestyles, confirm DFI, who now source Vegan ‘Cheese’, available in block and sliced formats. It tastes and performs in a similar manner to mozzarella, they claim, making it an increasingly popular choice with outlets wanting to ensure that their pizza menu can also cater for vegans. “Similarly, dessert pizza is a new concept that has captured the imaginations of consumers, with soft cheeses such as
mascarpone or cream cheese acting as the perfect accompaniment for sweet flavours of chocolate, strawberries and marshmallows or apple and cinnamon,” adds Svitlana Binns. Heritage, provenance and traceability are increasingly important factors for consumers when choosing where to purchase, agree DFI. This has been boosted in recent years by consumers looking for products that demonstrate their heritage, and who are comforted by the knowledge that fewer food miles have been travelled, the company observe. Premium ingredients are also necessary to stand out from competitors, they advise. “Highlighting the source of locally sourced produce is really important for consumers, assuring them that quality ingredients are on offer,” says Svitlana Binns. “DFI is enabling food manufacturers and foodservice operators to keep up with current and future consumer trends with the launch of a new range of added value cheese range that we feel delivers on both quality and value assurance. “Following a comprehensive market study undertaken by our product development team, we have been able to home in on those trends that we know will be important to consumers when making food choices in the coming months and years.” This range currently comprises five products - Quark (a spoonable soft cheese, that’s high in protein and fat free), Vegan cheese (described as a “tasty alternative to cheese”), Burland Bloom British Brie (a soft, smooth, baby British Brie nestling under a pale velvety rind, with a natural golden colour), Cricket St Thomas Camembert (British made Camembert, which is rich and creamy with a soft edible white rind - as the cheese matures the curd softens and the cheese develops a fuller flavour, say DFI) and Butlers Spreads/hot dips (a trio of dips/ spreads that can be eaten straight from the pot or melted over food and vegetables to add a twist to a meal).
February 2019
PROMOTIONAL
Will the infinitely flexible pizza become the ultimate flexitarian food? C
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t seems there’s still no stopping the endless demand for more and more pizza. Recent figures reveal that, of the Top 20 ‘out-of-home’ items, Pizza is showing the largest rise in popularity, eaten on 4.4% of OOH lunch and dinner visits…up from 3.7% a year ago*. In basic terms, that means almost half the UK population eats pizza at least once a week! But, as they say, nothing lasts forever. So what better time to explore even more routes to success than when you’re already on a winning streak?
take their inspiration from vegetables, fruits, eggs and sauces. Plus, of course, the secret of any classic pizza…lots of cheese! In fact, it’s cheese that is often the key to expanding the pizza options on a menu. So much so, that demand for mozzarella has risen by an astonishing 11% since 2017, while other cheeses, like Manchego and naturally smoked, are helping chefs create the styles that cater for the trend towards ‘world’ flavours…ideas imported from South America, the Middle East, Korea…the list goes on.
FROM FRINGE TO FAVOURITE? While scientists in January were telling us, for the sake of the planet, to radically cut down on – or eliminate – red meat consumption, they were preaching to an audience that is already heading in that direction, although motivated primarily by the desire to adopt a healthier daily diet. But while a vegetarian or vegan lifestyle might not be to everyone’s taste, growing numbers are attracted to the flexitarian approach, where meat dishes are either an occasional treat or, at very least, represent a much smaller percentage of everyday eating than before. Enter…the pizza!
SO…THE TOP TIPS FOR CASHING IN? Well, the first one is literally about ‘cashing in’. Mozzarella ropes – like the new ‘individually quick frozen’ range from Ornua Ingredients – are all about creating cheesy, stuffed crust pizzas that ooze added value and promise minimal waste thanks to perfect portion control. Plus, of course, cheese offers a real protein punch to pizza, replacing meat as a typical source. Then there’s positioning. Vegetarian dishes used to be an afterthought on most menus. But not any more! Chefs are increasingly elevating the veggie options to centre-ofplate status. And diners are now visiting restaurants, expecting and demanding a wide choice of vegetarian dishes as part of the mainstream provision, not as a footnote. In fact, these meals are ordered twice as often when they’re not in a vegetarian section. And finally…Instagram. Believe it or not, pizza is the top ‘Instagramable’ food.
THE KITCHEN’S ORIGINAL BLANK CANVAS While we may go potty for pepperoni, mad for a meat feast, or silly for a sloppy Joe, pizza’s place in our hearts relies just as much on the recipes, varieties and toppings that 30
Today, we can never, ever, underestimate the power of social media. So the mellow, yellows of stretchy mozzarella, and the gloriously rich colours of vegetables, leaves, olives and eggs, are crying out for a stunning presentation…instant fodder for the snaphappy diner, and brilliant publicity for you. If you’d like to know more about Ornua Ingredient’s new IQF Mozzarella and Mozzarella & Parsley Ropes, contact Richard Thorpe at richard.thorpe@ornua.com *MCA
February 2019
CM
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Freezing out the competition is easy …when you know the ropes
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They’re right on trend…stuffed crust pizzas and a whole world of different flatbreads.
CMY
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So imagine the possibilities when you can reach for an instant supply of mozzarella ropes, created for their rich, creamy flavour, excellent texture and outstanding functionality…then individually quick frozen for perfect freshness, reduced waste and a better bottom line.
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enquiries.ledbury@ornua.com
PREVIEW
Food and drink innovation showcase
Back for its milestone 21st edition, the International Food & Drink Event (IFE) will be returning to ExCeL London on 17-20 March 2019 with an insightful and vibrant schedule of talks, tastings and trends forecasting, as well as exhibitors.
TRENDS AND NETWORKING The biennial event is a must-attend for all Italian food businesses looking to explore a taste of tomorrow, feel the event’s organisers. A chance to discover emerging trends, meet with thousands of international, futurefocused brands, and hear inspiring and thought-provoking talks from key figures from across the food and drink industry. Taking place in London – widely seen as the home of food and drink innovation – IFE 2019 will offer a unique opportunity for British, Italian and international suppliers to meet and connect with top buyers and operators in the Italian food and restaurant trade. With 1,350 cutting-edge food and drink manufacturers attending from 111 countries, IFE 2019 also promises to be a great place to experience the best of what the food and drink industry currently has to offer across the globe. 32
AMBASSADORS To celebrate its 21st edition, the International Food & Drink Event (IFE) 2019 has been collaborating with six industry experts to help build the best and most insightful IFE for buyers and producers alike. These ‘ambassadors’ have been working with organiser, Fresh Montgomery, to identify trends, build insights and share industry knowledge, which will shape
the event and ensure visitors – whether chefs, distributors or buyers – are given an unrivalled experience in 2019. IFE 2019’S AMBASSADORS ARE: • Christopher Faulkner, founder and director, the Food Service Expert
• Sandra Sullivan MBE (pictured), director, the Food and Drink Exporters Association • Tony Kitous, founder and creative director, the Comptoir Group • Milena Lazarevska, head of origination, Future Brands, Sainsbury’s February 2019
PREVIEW best natural ingredients, real fruit and no artificial flavourings and colourings. It wasn’t long before other food establishments were asking to be supplied with what they regarded as one of the ‘best gelatos in London’ and, as a result, Ariela grew the brand from a small retail business to a wholesale one. Visitors to IFE 2019 will be greeted with a plethora of gelato tasters, including Great Taste Award Winning Hazelnut, Yoghurt & Sour Cherry & Tiramisu.
• Kate Houssaye, quality manager, New York Bakery Company Ltd. • Sarah Whiddett, head of Insight and customer experience, Bidfood PLANT-BASED EATING To help form the event agenda, IFE surveyed its network of members to find out which trends made the biggest impact on their businesses last year, with plant-based food and veganism, and the free-from movement, being listed as the top trends that influenced the sector in 2018. These rising trends have had a big impact on the Italian food market, with a vegan pizza being awarded the National Pizza Award last year, and most popular Italian casual dining chains now offering at least one vegan option. Looking at what’s on the horizon for 2019, IFE’s research also found that plant-based eating, sustainable packaging, gut-friendly foods and sugar-free are the most prominent trends businesses are looking to leverage in 2019 – demonstrating the effect consumers’ growing interest in health and wellbeing is having on the sector. TALKING AND TASTING TRENDS To delve deeper into these trends, prominent experts from the food and drink industry, including leading plant-based influencers, will take to the IFE Talking Trends stage throughout the four-day event to share their experiences, opinions and predictions. The impressive line-up includes Ella Milla (founder and brand director at Deliciously Ella), Al Overton (senior buyer at Planet Organic) and Derek Sarno (director of plant-based food innovation at Tesco). In addition, the Tasting Trends area – which is new to IFE 2019 – will provide a multi-sensory experience that will take visitors on a culinary journey as they see, smell and taste the food and drink of the future. TREND TRAILS To ensure visitors don’t miss out on key insights, back by popular demand are the IFE Trend Trails. Designed to help visitors navigate their way around the event one key insight at a time, the
La Tua Pasta Since 2006, La Tua Pasta has been delivering delicious fresh pasta to some of the most prestigious hotels, restaurants, caterers and wholesalers in the UK and abroad. Its fresh pasta is also available in gourmet delicatessens and in some of London’s most famous food markets. The brand only uses premium Italian ingredients to bring customers the distinctive taste of Italy wherever they are. Buyers visiting IFE 2019 can discover a variety of filled pasta shapes including ravioli, cannelloni, tortellini and ravioloni. The company’s plain pasta offering is also available in long and short shapes, as well as a range of flavours and its gnocchi can be flavoured, filled or sweet.
Trend Trails will visit some of the most progressive brands in the plant-based, food to go, private label, circular brands and global innovations movements. Speaking about this year’s event line up, Soraya Gadelrab, event director for IFE, said: “We have brought together a truly fantastic line-up of experts for this year’s event, to offer the most up-to-date intel on the changing food and drink landscape and provide inspiration, ideas and tools to help businesses tap into upcoming trends.”
to bring the great Italian taste to the UK market. Growing up in southern Italy on the Amalfi Coast, Maria enjoyed the freshest, most delicious cuisine prepared by her mum, Flora, who was known by locals, friends and family as ‘Mamma Flora’ - hence the brand’s name. The product range includes all-natural pasta sauces and pesto, as well as ‘good gluten’ and gluten-free pastas. Its sauces and pesto come from the Amalfi Coast, handcrafted by a local farmer using only the freshest ingredients, and will be available to try at IFE 2019.
ITALIAN THEME As the food and drink industry’s biggest event of the year, IFE 2019 has garnered interest from several well known brands in the Italian food sector.
Il Gelato di Ariela Il Gelato di Ariela was established in 2006 when founder Ariela was struggling to find the authentic gelato she had become accustomed to growing up in Italy. So, with the help of Francesca, another gelato lover, she opened a little gelateria in north London, using only the
Mama Flora Founded by Maria Apicella in 2017, Mamma Flora launched
Flamigni S.r.l. Panettone and Colomba, nougat and confectionery for any occasion. Jomi S.p.A. Jomi Spa has five offices in Italy and specialises in private label cold cut meats, following the production chain from fresh to sliced. Cilento S.p.A. Since 1976, Cilento Spa has been a leading company in the production of fresh Italian cheeses - Mozzarella di Bufala Campana DOP, Buffalo’s Milk Burrata, Mozzarella and Ricotta, and frozen IQF products. Salumificio Monte Arci Salumificio Monte Arci specialises in the production of high quality cured meats made by master meat curers with several decades of experience following Sardinian and Italian traditional recipes. For more information, visit www.ife.co.uk
www.papa.org.uk 33
PREVIEW HEALTH EMPHASIS The company was founded in 1937 in Russia as a manufacturer of pasta, providing more than 45,000 tons of pasta to the Soviet Army during World War Two. Today the company can claim to have become a world leader in pasta production (one of the top five global brands according to Euromonitor 05/2017 pasta category data, and the number one brand in Russia’s pasta market, as well as in Eastern Europe as a whole). Some 700,000 tons of cereal and grain production takes place in Russia every year, of which 2000 tons (4.5%) is accounted for by MAKFA. It is the Altay region which is home to MAKFA’s graingrowing region – an area which has a reputation for some of the most eco-friendly grains in Russia. Currently, their pasta making operations are divided across Europe, the Middle East and Russia; their range characterised by its healthy and wholesome nature, and emphasis on ‘goodness’, as part of the Mediterranean diet that is now widely regarded by many in the food, and indeed health arenas, to be something for consumers and food-serving sectors to aspire
More about
MAKFA MAKFA (www.makfapasta.com) is the abbreviation of two Russian words - МАКароны (pasta) and ФАбрика (factory), and is already very well known in Europe, Asia, South and North America and the CIS for its pastas, flours, cereals and grains and oats, and will be present at IFE this year as it also seeks to engage with the UK market.
to. They are also involved as a partner in key national sports activities in Russia, such as with Moscow hockey Club Dinamo, and as an annual partner of International Fitness Convention, for example.
In recent times, the company reports that it has focused on expanding their international sales network through the launch of new products, not least gluten-free pastas, and are also turning their attention to the UK market, as evidenced by their upcoming presence at this year’s IFE, as well as at the European Pizza & Pasta show at the end of 2018. CONTINUOUS MONITORING The nature of MAKFA’s production cycle across its grain-based product portfolio means that it can monitor and certify (ISO 9001 and HACCP, for example) its quality across
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the complete process due to its farm to end consumer involvement. The wheat grain they use is sourced from their own 50,000 acres of farmland, then monitored continually via seven laboratories as well as when it has been milled into flour at mills which the company describe as “innovative” (regular QC tests include colour, blend, humidity and alveograph readings to assess flour performance). No GMO products are used. Their factory facilities boast 27 lines for production and more than 50 for packing. They have class A gravity warehouses, using 80% of the capacity, and their logistics set-up features their own flour trucks and freight vehicles, the company point out. PASTA In Russia, the total pasta category in particular is worth $1,200,000,000 (equivalent to 960,000 tons of product), of which MAKFA’s sales volume represents 190,000 tons (a 19% market share by volume). There are more than 500 pasta producers in Russia, with MAKFA being responsible for 25% of the value produced ($300,000,000). According to TNS Gallup Agency 2017 data, 98 out of 100 customers in Russia have heard of the pasta brand, with 80 out of 100 being consumers of it, and 68 out of 100 being repeat, and thus loyal, customers. Part of MAKFA’s pasta line up is its premium Italian pasta which is made at its factories in northern Italy, using recipes that reflect the region, and bronze die drawing so as to ensure that the pastas deliver a roughness and porosity to capture the flavour and colour of the chosen sauces they are subsequently served with. This pasta features 100% durum wheat semolina, an optimal protein content, and is packaged in packaging with an Italian-style look and feel. 5kg boxes are supplied to the HoReCa sector and there are up to 30 SKUs, offering a shelf life of 36 months, and their competitive pricing makes it February 2019
PREVIEW THE MEETING PLACE FOR ITALIAN FOOD PROFESSIONALS
attractive to operators, as does MAKFA’s investment in its trade marketing, claim the company. Types and shapes include Cavatappi, Spaghetti, Fettuccine and Abissini. In the marketing of these Italian premium produced pastas, MAKFA describe their target customers as being “modern customers who prefer tasty and healthy branded food from natural high quality products.” Their ‘middle-range’ of pastas are made from 100% durum wheat, and come in the widest range of shapes they offer, and in 350g, 400g, 450g and 500g bagged formats. Their comprehensive Livingood range of wellness pasta includes oat pasta, express pasta, wholegrain pasta, pasta for salads, tomato pasta,
spinach pasta, buckwheat pasta and gluten free pasta – products with particular appeal to retail consumers in an increasingly flexitarian and diet-aware world. FLOURS Their grain heritage and flour expertise means that MAKFA can also offer superior grade flours for use in pizza making, having created a specially packaged flour for the UAE, for instance. Their pizza flour is characterised by a high elastic properties, say the company, allowing it to be handled and rolled easily, as well as to retain its shape (they also produce a 100% durum wheat flour for people to use at home in order to be able to make their own pasta).
FOOD PRODUCTS • BEVERAGES • CATERING CONCEPTS PACKAGING / DISPOSABLE ITEMS ÉQUIPMENTS SCHOOL-TRAINING • SERVICES / ADVICE / BANK / PRESS SIGNAGE • LAYOUT • TECHNOLOGY
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PAPA
Dealing with
allergens
This guidance is designed to help improve the way foodservice businesses raise awareness of potential allergens in foods they make and sell. It is intended as a basic standard which the industry should follow in order to ensure that customers with allergies are made aware of the risks in relation to certain foods. Businesses are encouraged to expand on these guidelines, where it is feasible to do so.
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he guidance has been developed by the Pizza Pasta & Italian Food Association as good practice and has been shared with officials at the Food Standards Agency and the Department of Food, Environment and Rural. It is recommended that food businesses should follow these guidelines in advance of a wider Government labelling consultation scheduled for 2019. WHO THIS APPLIES TO This guidance is for businesses that make products either on their own premises (e.g. restaurants and delivery operations) or in central 38
preparation units but which are sold via their own outlets by their own employees. Such products may be made to order, such as in a restaurant or takeaway, or made in a kitchen/ preparation unit and delivered to the customer. Products are not generally required to be individually labelled but must be displayed with the name of the item and a description. The guidelines do not apply to packaged products which are made centrally and sold through retail premises operated by third party retailers or caterers (e.g. retail frozen pizzas). Such products are required by law to
carry full ingredient labelling. It is generally accepted by food business operators that foodservice businesses cannot reasonably be expected to
provide full labelling due to the way such businesses operate and the risks of misleading consumers if information is incorrect.
ASSURED ADVICE ON ALLERGEN LABELLING The Pizza Pasta & Italian Food Association’s recent guidelines for labelling food to go products under the new Food Information regulations has been approved as Assured Advice by Trading Standards. The guidelines (correct as at 16 January 2019) are designed to help member
businesses comply with the regulations which mean that catering operators will in future need to provide more information to consumers.
February 2019
PAPA HOW TO IDENTIFY ALLERGENS There are 14 food allergens prescribed under the Food Information Regulations (see appendix list). All ingredients should by law state any food allergens they contain – these are generally printed in bold on the ingredient list. If this information is not readily available on packs, businesses should ask their supplier to provide this information. It is important that where substitute products are purchased, these are checked to ensure that the formulations do not differ from those generally used and, if necessary, consumer advice should be amended and staff equipped with that knowledge. THE GUIDANCE All foodservice businesses (restaurants, takeaways and delivery operations) are strongly recommended to adopt the following allergen awareness guidelines as a minimum: Products packed for direct sale: Where products are wrapped/pre-packed for customers to grab-and-go or for delivery, packaging should carry a statement along the lines of: “Allergens: Some of our products contain allergens – please ask our staff for details” This statement should be printed prominently on packs (or pack labels) within the normal field of vision and, ideally, printed as part of the pack. Labelling in this way helps to ensure that the message reaches all consumers, including those purchasing remotely or via another person. Made to Order: Where products are made to order or served ready-made (unpacked) from a counter, prominent signage should be used both on menu boards and on the counters stating: “Allergens: Please ask our staff for details” On-Line Ordering: Where products are ordered on-line, customers should be asked if they (or anyone they are ordering for) have allergies or intolerances at the start of the ordering process. If they do, they should be referred to either allergen
information on-line or provided with a contact number to call for information. Menus: In establishments where written menus are used, either on boards or in printed format, the same allergen question should be prominently displayed in a way that cannot be overlooked by customers. Reliance on Staff: Employees should not provide customers with information about allergens verbally but should be provided written information that can be passed to the customer so that they can make their own decisions. Such information should, at a minimum, include the name and description of the product plus a detailed list of allergens the product contains. This information should be provided in such a way that it can easily be immediately updated should ingredients or recipes change. Cross-contamination: In situations where food preparation areas are so restricted that it is impossible for the business to guarantee that traces of allergens may not transfer from one product to another, it may be necessary to state that the business uses ingredients containing allergens and provide the customer with a list of the allergens used by the business. However, it is not the intention of this guidance to discriminate against allergen sufferers in this way unless it is absolutely unavoidable, and businesses should be able to demonstrate this. Deliveries: Where products are sold remotely (on-line or by phone) and delivered to customers, packaging should always contain the same allergen question and refer customers either to a website or telephone number where they can get the appropriate information. Delivery drivers should not be relied upon to provide such information verbally unless they are direct employees of the business and equipped with appropriate written information to show to the customer. Further advice can be obtained from the Pizza Pasta & Italian Food Association by emailing membership@papa.org.uk
FOOD ALLERGENS SCHEDULE 1. Cereals containing gluten (i.e. wheat, rye, barley, oats, spelt, kamut or their hybridised strains); except for (a) wheat-based glucose syrups including dextrose (b) wheat-based maltodextrins (c) glucose syrups based on barley (d) cereals used for making distillates or ethyl alcohol of agricultural origin for spirit drinks and other alcoholic beverages. 2. Crustaceans and products thereof (e.g. prawns, crabs, lobster, crayfish etc.) 3. Eggs and products thereof. 4. Fish; except for (a) fish gelatine used as a carrier for vitamin or carotenoid preparations (b) fish gelatine or isinglass used as a fining agent in beer and wine 5. Peanuts and products thereof. 6. Soybeans and products thereof, except for: (a) fully refined soya bean oil and fat (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate from soya bean sources (c) vegetable oils derived from phytosterol esters from soya bean sources (d) plant sterol ester produced from vegetable oil sterols from soya bean sources. 7. Milk and products thereof (including lactose); except for (a) whey used for making distillates or ethyl alcohol of agricultural origin for spirit drinks and other alcoholic beverages (b) lactitol 8. Nuts, namely almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoisis (Wangenh) K.Koch), brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia or Queensland nuts (Macadamia ternifolia). 9. Celery and products thereof (includes celeriac, celery spice, celery seeds etc.) 10. Mustard and products thereof. 11. Sesame seeds and products thereof. 12. Sulphur dioxide and sulphites (at concentrations of more than 10 mg/kg or 10mg/litre expressed as SO²). 13. Lupin and products thereof. 14. Molluscs and products thereof (includes mussels, oysters, whelks, scallops etc.) The exception only applies to products derived from these products in so far as the process they have undergone is not likely to increase the level of allergenicity assessed by the European Food Safety Authority for the relevant product from which they originated.
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February 2019
Mastering the art of
menu engineering Here, Philipp Laqué, managing director of Revenue Management Solutions (RMS, www. revenuemanage.com), offers his tips on making the most of the menu throughout the year and how operators can maximise margins from the ground up. OPPORTUNITIES Seasonal menu changes with a few timely additions are always a popular move, giving diners the chance to try something new or rediscover a forgotten favourite. However, this year is set to serve up a few challenges on the supply front too as the effects of Brexit filter through to the restaurant industry, meaning menu engineering will be more important than ever as operators look for the best source of ingredients to make sure they can continue to trade. Events such as Easter in spring, the excitement of big sporting events over the summer, Halloween and Bonfire Night, not to mention Christmas, represent significant opportunities for operators to refresh their menus and bring in the crowds. Customers seek experiences when eating out of home and look to feel the spirit of the
occasion. The chance to try a new, seasonal pizza or pasta dish at a much-loved local or sample taste trends in the surroundings of a favourite brand can be irresistible. With this in mind, all operators should get in on the act and ensure their menus are optimised to make a profit every time the seasons turn. When re-engineering any menu, it’s crucial to know what will work as a promotional angle at the relevant time. Quick service restaurants and casual dining concepts benefit significantly from prominent holidays as they bring a chance to look at individual product categories. Think iced coffee and refreshing desserts over summer, for example, and comforting hot drinks with warming mains for Christmas. Not only are these items top of the customer’s list when it comes to dining out of home in the hot months or during colder weather, they are
BACKGROUND Revenue Management Solutions (RMS) was founded in October 1994 and has become a pioneer driving science-based customer analytics for hospitality operators. The business delivers increased profits and margins across menu items for operators – typically by more than 2%, they report. Today, RMS maintains and analyses transaction data for more than 100,000 restaurant locations worldwide, for both successfully established brands and emerging concepts. This unique insight means they are experts on what customers want and how they spend their money.
Don’t neglect your beverage offering.
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MENU MANAGEMENT TOO MUCH INFORMATION? Recent research published by Barclaycard revealed an alarming amount of distress among restaurantgoers as they struggle to understand menus, observe RMS. According to the survey, 23% of UK diners have walked out of a restaurant because they found the dishes too confusing. A further nine in 10 admitted they don’t always recognise items, but a quarter are too embarrassed to ask a waiter to explain. However, 31% also said that they would be overwhelmed by a busier menu. So how much is too much information? “The trick is optimising menu structure so information is relayed in a way that’s pleasing to the eye and easy to digest,” says Philipp Laqué. “Here are our six top tips to getting it right.” 1. Section the menu so it’s easy to find favourites 2. Give items great names that are on-brand – but consumers don’t like jargon. Keep descriptions short and to the point 3. If an ingredient is relatively new, such as the recent trend towards more exotic spices, add a quick indication of its character or the heat it will bring to the dish 4. Diners look up menus before they come. This is a chance to lift the lid on ingredients or dishes that might be unfamiliar. Link to short descriptions of individual items or to an image of it. Visuals of finished dishes are popular online and increase the chance of that allimportant ‘like’ or ‘share’ 5. Only a minority of customers read the descriptions of more than about five items on a menu. Use a visually undemanding menu with straightforward font sizes, in colours that reflect the brand but keep text easy to read. Key dishes should be boxed out. This is the modern consumer, used to scrolling through digital content with one-finger zoom, so make it easy 6. There’s no clear winner on format, with a slight preference for portrait menus. What we do know is, many diners prefer menus on a single page and, in fact, a short menu implies specialism and expertise, which inspires trust – particularly poignant for the anxious diner. A large, varied menu sends a warning sign to the consumer: “How can they really know how to make all this?” Keep it tight. 42
also some of the industry’s best performers in terms of profit margin. To start, operators should take a look at what they can do to optimise their menu for each season that will push the profits. The main drivers of success remain the same throughout the year and menu changes must: • Be easy to execute • Enable speed of service during peak times • Be designed with profitability in mind • Be described on the menu in an appealing way Interestingly, operators can achieve these objectives for seasonal dishes by looking at the data held in their EPoS system. Analysis of the data can yield vital results, revealing items with high profitability and showing operators where they need to focus their pitch to drive customer demand for these dishes. Of course, the analysis will also reveal which menu items make a below-average profit contribution so these can be replaced or promoted differently. The use of seasonal specials is a chance to showcase a chef’s creativity and promote local produce too, while also using leftover or surplus ingredients. Operators should ensure these items are priced appropriately and the ideas should hold real mass appeal. Equally, if operators spend time training front-ofhouse staff to promote or upsell a seasonal special, they need to ensure it is an item that achieves profit equal to or greater than similar products or the effort will be wasted. CONSISTENCY IS KEY While it’s imperative that operators react to seasonal changes and reflect the current mood within their offer, consistency is also a key driver in customer loyalty. Sometimes, diners just want what they came in for, and loyalty will thrive when operators achieve that balance. A consistent customer experience needs not only to be addressed in food quality and taste, but also in brand identity, so maintaining a uniform menu design is important. Menu refreshes and some changes to design elements are useful, to keep the brand fresh and relevant, but too many changes over too short a period can confuse customers, leading them to question the stability of the brand and sometimes causing a drop-in transactions. With this in mind, before making changes to menu content and design, operators should consider testing the plans for a set time to fully understand the financial implications. PRESSURE GROUPS Menu changes can also be used to increase profits in reaction to one-off occasions such as the Rugby World Cup 2019, Bonfire Night or to pull in the crowds during the run-up to Christmas. The key to unlocking the
potential at these times is understanding the underlying consumer need that has been triggered by the event. For example, with big events – sporting finals, New Year’s Eve and so on – that generate widespread interest, it’s likely that operators will see larger groups gathering together. In these circumstances, menus can be optimised for profit by offering special sharing dishes that also upsell or promote add-ons. Operators can also offer in advance to cater for customers throughout their visit, without the need for any orders to be placed while the party is in full swing – perhaps by suggesting a pre-order per person to include a drink on arrival, food and a drink halfway through then a drink and some lighter sharing dishes later on. Not only does the customer not have to worry about queuing and looking after a large group, operators can prep the kitchen teams too, knowing what the bulk of their work will be and just handling ad hoc orders as they come in. FORMING A STRONG CHAIN Operators must not forget the ingredient supply chain when planning seasonal changes. Prestige Purchasing advises renegotiating at least twice a year, with refreshes usually taking place in June and December. This year is particularly significant on the supply front too, as operators need plans in place to handle the market after Brexit. Once the UK is outside the EU, supply chains may need to be redrawn and new or broken trade deals could mean ingredients take longer to arrive and, as a result, have a shorter shelf-life, as well as being more expensive. To combat this, we recommend operators look to build alternative relationships with domestic suppliers as soon as possible. A close look at the entire flow of goods in and out of the business using the details in the EPoS data will also tell operators where they might be able to swap ingredients in or out of dishes to maximise existing margins without compromising the offer. In general, summer is a good time to renegotiate with suppliers when a wide variety of ingredients is available and in abundance at a correspondingly lower cost. Winter is another useful point in the year to take a look at supply chain prices as menu changes to accommodate seasonal ingredients are of the highest importance. HOW MUCH IS TOO MUCH? Pizza and pasta restaurant operators should incorporate seasonal elements into parts of their menu, but keep their classic products as part of the core offer because these items are often what makes the brand unique. Some chains are even able to create iconic seasonal products that are only available during a specific period, and these can really February 2019
MENU MANAGEMENT drive traffic. Starbucks’ Pumpkin Latte is one example, along with Pret à Manger’s summer favourite, the Mango & Banana Sunshine Bowl, and its iconic Christmas Lunch sandwich. Really, the only time operators should be cautious about considering seasonal changes is if they don’t feel confident the plans can be fully executed operationally, and could slow down the speed of service. Adding complications usually increases costs and any uplift in profitability made by the new dishes would be lost. Pizza and pasta brands, however, should find an easy way to update their menus every season with the array of toppings and sauces that work well within the setting. Think spiralised vegetable Bolognese for summer, pumpkin ravioli in autumn, or turkey and pancetta pizza for the winter months: chefs can really get creative with some classic seasonal ingredients.
TOP THREE MENU ENGINEERING TIPS FOR ANY SEASON 1. The most profitable items should appear at the top and bottom of each menu section to attract the most attention. 2. The main section of the menu should remain dedicated to the core offer so loyal customers can easily find their favourites. Operators can reserve a specific section of the menu – a box to the side, for example – to host seasonal offers. Designing a menu like this keeps regular customers happy and also entices them to look at the new dishes. It’s also important to present menu options like this to maintain speedy ordering during peak times 3. Interesting descriptions should be given to seasonal offers, but jargon should be avoided at all costs Using this advice, most restaurant operators should be able to find something to celebrate throughout the year. Maximising
menu profitability using seasonal produce is one of the savviest ways operators can boost the bottom line, while showcasing the concept and keeping the brand relevant. It’s about helping customers get into the spirit of any occasion and making the restaurant their destination of choice for the celebrations.
OPINION
‘BREXIT-PROOFING’ YOUR BUSINESS Hospitality and catering operators should take steps now to ‘Brexit-proof’ their businesses in advance of the UK’s exit from the EU, advise buying specialist, Lynx Purchasing (www. lynxpurchasing.co.uk). “The big picture may seem daunting, but there are still steps that every operator can take to ‘Brexit-proof’ their business, to an extent at least,” says Rachel Dobson, managing director of Lynx Purchasing. “While we can’t change the big picture on Brexit, there are plenty of
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small measures operators can implement that can add up to a big difference on the bottom line. “We’ve been working with many of our customers to help put the measures in place needed to help them to trade through what will clearly be a challenging market for some time to come, and our advice to operators has included the following.” • Protect the supply chain and product availability, by wherever possible using
suppliers who source from either within the UK, or from outside the EU. Where it’s not possible to source British products, explore nonEuropean substitutes. • Develop recipes that don’t rely on specific products from a named supplier or a particular destination or country, and design menus that can be changed quickly and cost-effectively. • Build flexibility into the system, so that chefs and managers can quickly
respond to changes in supply, availability and prices. • Stay informed about what’s happening. Look behind the ‘doom and gloom’ headlines to the updates from supply chain specialists and trade associations, and ask suppliers to provide up-to-date regular market information. Good intelligence will help to maintain margins in the face of all the uncertainty, and to keep the business competitive and profitable. 43
MENU MANAGEMENT
OPINION
Factoring in the cost of labour
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here is no question that the hospitality sector is facing pressures from all sides, what with increases in business rates, rents, price inflation on produce and increases in labour costs. All this leaves the sector asking how do they decrease the biggest cost of all – labour - without cutting back on customer service? Matthew Khoury, CEO of LOKE (https://loke. global/), a tailor-made loyalty, ordering and payment app for the hospitality industry, feels that operators can reduce labour costs through the implementation of technology, which not only saves time and money, but can also do so without compromising on the overall customer experience, he argues. Do we need to be returning to an era of self-service? “The first ‘self-service’ restaurant of real scale was Portuguese inspired restaurant, Nando’s. Customers ordered at the till with their table number and then helped themselves to cutlery and bottomless drinks at a separate counter. At the time, this style of quick-service in a casual dining setting was considered both innovative and indeed unique. Fast forward to 2018, and this has now become the norm,” says Matthew Khoury. “Today, we live in a world where consumers need everything instantly and with no hassle. Because of this, what we’re seeing is a steady increase in the use of mobile payments apps which allow customers to control their orders and payments from start to finish. “It is no secret that labour costs are the most expensive component of the out of home and café industries. In order to reduce these costs, operators are having to turn to technology whether in the extreme form of chefs becoming robots, or by removing team members from the bar or table service, replacing them instead with kiosk screens, or putting the power of payments directly into the hands of customers through their phones. “Operators need to look at what technology they can implement to help deliver service, ordering and payments more efficiently, whilst reducing labour costs. An obvious step is through customer mobile transactions. To give you an 44
example, JD Wetherspoon and Wagamama both have apps that allow their customers to order and pay at table, which streamlines the process, ensuring it is quicker for staff and easier for customers. Ideally an operator would be on key aggregator apps such as UberEats and Deliveroo that can drive revenue for home delivery but also have own branded solutions to personalise the customer experience, which will drive in store transactions, higher average spends and optimise labour efficiency.” Keep it quick, keep it simple “The two most important functions of the payment or ordering process is that it is fast and simple. Let the customer pay easily and be rewarded for the continual investment to your brand. The beauty for operators is that all important turn of tables to drive revenue. Implementing alternative payment methods such as mobile payments or order at table can improve operational efficiencies and the overall customer experience. It was reported that a pub in Manchester saved over 40 hours of management time a week, purely by enabling contactless and ditching cash in their pub – a win, win, situation for this operator,” adds Matthew Khoury. Keeping customers happy with less staff? “Put simply, operators need to be managing their resources wisely. The absolute focus for frontof-house teams should be all about delivering a sublime customer experience. Operators shouldn’t be implementing any cost saving strategies at the expense of the customer and technology shouldn’t come into play unless it enhances the overall customer experience. Mobile payments not only encourage customers to spend more but also plays a huge role in reducing labour costs, whilst improving efficiencies and speed of service,” says Matthew Khoury. “Implementing order at table via the customers mobile can automate the work of team members, freeing up front-of-house teams to focus on customer satisfaction, rather than just taking orders and delivering refills. They key reasons operators implement this solution is to remove the need for a staff member to take the order,
reducing labour costs and to remove lost revenue opportunities whereby the customer is deterred from ordering because the staff member/s are too busy or not to be seen. “This allows out of home operators to bring in significantly more revenue, with features programmed to generate increased sales, whilst keeping labour costs down. It also makes it easier for operators to promote new dishes and higher value dishes – so yet again, another win, win for the operator. “No operator wants to remove customer and staff interaction, and most pride themselves on the quality of service they provide. But what I believe operators fail to miss is that customers get most frustrated when the team member is too busy to give the attention they would like, when they simply want another round of beers or the bill. So instead of providing tools to improve customer satisfaction and prevent missed revenue opportunities they live on an old notion that their staff will do it better. Meanwhile the innovators and adopters of the industry thrive using technology that squeezes every % of profit whilst further deepening the customer relationship and experience.” Is it time for robot chefs? “Minimum wage increases is the main reason operators are looking to technology to reduce costs. Automation and robotics have been present in restaurants for some time now - automating everything from orders and delivery to cooking, rota scheduling and drone deliveries - we’ve seen it all,” says Matthew Khoury “Whilst robot chefs do already exist and would appear to be the perfect fit particularly in a QSR environment, they won’t work across every style of service. Some customers want an ‘in and out’ style experience such as Nando’s, whilst others are looking for attentive customer service, such as fine dining restaurants or premium casual dining. The trick when it comes to technology, is knowing the balance of what customers want – ultimately, operators need to be looking at what saves them time and money, and implementing pay-at-table mobile payment or ordering apps is a fantastic way to strike this balance.” February 2019
NEW PRODUCTS Prohire supplies new fleet of tractor units to Bunzl Catering Supplies Commercial vehicle contract hire and fleet management company, Prohire Limited, has supplied the leading supplier of disposables, food packaging and hygiene solutions in the UK, Bunzl Catering Supplies with a fleet of new high specification Mercedes Actros tractor units, fitted with the latest fuel saving technology and safety features. This follows on from the supply of new vehicles for the opening of the Bunzl Catering Supplies Harlow branch which increased the distributor’s network of operating branches to seven plus its national distribution centre in Tamworth. Prohire has since supplied new 3.5 tonne panel vans, Luton bodied vehicles, 7.5 tonne to 18 tonne rigid vehicles with box bodies and semi-trailers. Together with the most recent order, this brings the total commitment to 110 Bunzl-liveried vehicles on long term contract
hire, as well as management of fleet uptime and compliance, plus accident management. The Bunzl Catering Supplies fleet operates on a 48-hour delivery cycle, with day one orders arriving on day three to ensure that its catering and hospitality customers always have stock of non-food consumables, such as paper cups, burger boxes and hand towels. Part of Bunzl plc, Bunzl Catering Supplies utilises its global resource to source, consolidate and deliver a complete range of non-food consumable products to the catering and hospitality sector (call 08432 909 089 or visit www.prohiregroup.co.uk).
www.papa.org.uk 45
OPINION
How to prevent pay becoming the hot potato in the kitchen Government intervention over workers’ gratuities and walkouts over backpay are hampering the hospitality sector’s efforts to fill the growing skills gap. However, Hastee Pay’s Sharon Dickinson feels that on-demand pay can increase recruitment and retention for hospitality businesses while easing financial burden among the sector’s workers. UP FOR DISCUSSION Workers’ pay has become a burning issue in the hospitality sector following recent criticism of big-name restaurants withholding tips and service charges from workers’ pay. The government has since announced plans via a consultation paper that aim to ensure workers get the wages they are owed, but in a sector 46
already facing a sizeable skills gap, hospitality organisations should be doing everything they can to attract and retain staff. The consultation recommends making it statutory for employers to provide workers with tips and service charges. The paper also proposes to increase transparency for consumers to make it clearer that suggested payments for service are discretionary, and
aims to prevent or limit any employer deduction from those discretionary payments for service (unless required for tax purposes). With some research suggesting that more than half of people working in hospitality do not see it is an appealing sector for a long-term career, more needs to be done to improve the industry’s image in the eyes of prospective workers. According
to a 2017 forecast from the British Hospitality Association, there could be demand for up to 500,000 additional jobs over the next five years, yet the sector is currently struggling to fill an estimated 100,000 positions. This is without the Brexit effect. Recently, the British Hospitality Association (BHA), Association of Licensed Multiple Retailers (ALMR) and British Beer and Pub February 2019
OPINION Association (BBPA) launched a campaign to attract jobseekers to the industry through taster visits and work experience opportunities. While such initiatives are a step in the right direction, they fall short of addressing issues such as pay. FINANCIAL BURDEN BOILING OVER Further disputes around pay have entered the public consciousness, dealing another blow to the sector’s reputation. In October last year, staff at a high end Dundee restaurant staged a walkout over an alleged £20,000 of backpay. Keeping on top of loans and leases is a common challenge for hospitality businesses, therefore it is not unusual for hospitality businesses to experience cashflow issues. However, maintaining a loyal, happy workforce should be one of the top priorities in a sector that relies so heavily on customer experience. Financial stress is having a disastrous impact on the UK’s workforce. In turn, this may be impacting businesses also. According to a 2018 YouGov survey for The Times, one third of the UK’s middle classes could be unable to pay an unanticipated bill of £500 or more without resorting to borrowing. Another 2018 study by the Money Advice Service found that 63% of UK adults have seen stress over money affect mental health and wellbeing. Clearly, there is a growing deficit between earning and spending, and this has created a challenging paradox in which money struggles are impacting people’s ability to earn. According to a recent Hastee Pay study, workers in the UK are even struggling to cover the cost of traveling to work with 32% of respondents unable to get to work after an unexpected cost. For those living on the breadline, this threatens their right to work. Those already struggling with debt are in danger of falling into further financial difficulties through the inability to earn their way back into the black.
that provides jobseekers with the best possible pay conditions, it could quickly begin to thrive through an abundance of eager and ambitious workers filling the expansive skills gap and kickstarting sustained careers in the sector. The Hastee Pay research revealed that 19% of the working population feel their employer should offer impartial advice on how to manage their finances, signifying that financial wellbeing programmes are not widespread enough, or simply aren’t providing enough guidance. According to the research, only 12% of employers offer face to face financial advice and only 16% offer financial wellbeing programmes. If the hospitality sector can address this requirement, it could lure more talent to fill that sizeable skills gap. The hospitality sector is similar to the gig economy in the way that it has a demand for workers who can pick up available shifts at short notice, especially when it comes to providing hospitality services for events. As the gig economy continues to scale up, pay frequency is becoming increasingly important to the workforce. The research found 63%of workers in the gig economy have asked for pay advances.
While the gig economy is a disruptive employment model, it is reliant on traditional pay cycles that are proving detrimental to attracting and retaining gig economy workers. And while the gig economy provides convenient opportunities for workers seeking casual shift work, it could also be recognised as competition for the hospitality sector. If the hospitality sector can refine payment methods thereby provide greater financial support. It could retain and grow its base of workers who might otherwise pursue typical gig economy jobs such as couriering or driving private cabs. PAYING IT FORWARD Solutions are readily available that enable workers to access their pay as soon as they have earned it without any impact on the cashflow of the business. This doesn’t necessarily mean handing workers all the power over their pay, because employers can set responsible withdrawal limits while workers will only access wages they have already earned. Expecting workers to wait until the end of each month to get paid makes little sense when we’re living in an ‘on-demand’ world. For employers, there are clear advantages, from increased attendance and punctuality to
greater productivity and retention. Where hospitality businesses rely heavily on casual or seasonal workers, the ability to provide immediate payment after the first shift will provide a significant competitive advantage against other businesses recruiting for temporary staff. It’s easy to envisage the potential headaches and impact on business cashflow that would result from switching to flexible pay. Solutions are available that are worth implementing because they cause minimal disruption to existing payroll systems. Instead of eliminating traditional pay frequencies, these solutions recognise that it is more viable to implement a flexible payment system that sits alongside the traditional system, available as and when people actually need flexible access to the pay they’ve already earned from shifts worked. While the government is making positive moves to protect workers from losing out on gratuities and industry bodies have made efforts to attract more workers to the industry, it is down to individual businesses to attract and retain staff. By providing flexible, on-demand pay, hospitality businesses can do just that and be an early adopter of this new technology.
TIME FOR CHANGE If the hospitality sector can change the way it is currently perceived and reinvent itself as the sector
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Free From
A myriad of reasons impacting the current Italian food scene means that operators need to be able to offer their customers food that meets differing dietary requirements. From a rise in veganism to a desire to reduce sugar and calories - as well as the legal imperative to be allergy-aware - the products on offer from the sector’s suppliers is catering more and more to these pressing demands.
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MADE IN ITALY • With corn, brown rice and quinoa • Bronze die formed • 8 shapes
GLUTEN FREE
Call or email for your local distributor T: 01438 813444 E: info@garofalo.co.uk
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INGREDIENTS A CHANGING LANDSCAPE It is consumer demand for healthy and free from options that is currently shaping the dairy market in particular, according to Dairygold Food Ingredients UK Ltd (DFI). “When it comes to dairy, consumers are more health-conscious than ever before, seeking out alternatives to traditional products,” says Svitlana Binns, head of customer relationship management at DFI UK. “Whether they are restricted due to dietary requirements, or just looking for a healthier alternative, there’s a growing interest in free-from, vegan and healthy options that caterers and foodservice operators should bear in mind.” An increasing emphasis on sugar intake and health and fitness, for example, including high protein diets, has led to heightened interest in formats that still deliver on flavour and quality, for fewer calories, feel the company. “Cheese is a really versatile ingredient that can be used across a whole range of menu options, not least in Italian cuisine,” says Svitlana Binns. “Whilst cheese remains a key ingredient, it’s important that manufacturers acknowledge trends towards healthy alternatives, and cater to this shift by offering low fat varieties that provide a protein hit and in turn, appeal to fitness enthusiasts and those trying to lead a healthier lifestyle.” DFI offers a wide range of cheeses to cater to different consumer needs, including 14% White & Coloured Cheese 3% fat, Cottage Cheese, Reduced Fat Soft Cheese and 3% Liquid Cheese. Cheeses such as DFI’s goat cheese offers a lower lactose content.
Free from is a category that means big business for manufacturers and retailers alike, with many people now opting for ‘flexitarian’ diets in order to boost their wellbeing and care for the planet. “This year, it’s thought that record numbers of consumers took part in ‘Veganuary’, signalling a significant shift in dietary habits and an increase in the flexitarian movement, which has driven the rise in demand for vegan and vegetarian dairy alternatives,” Svitlana Binns continues. DFI now offers Vegan Cheese - a tasty alternative that is popular with those consumers who are reducing their meat intake or looking to cut out animal products altogether, they report. Cheese is also a great meat alternative, the company point out, as it’s protein rich, and can also be used as an ideal vegetarian supplement in traditionally meat-based meals. DFI’s Goat Cheese (hard and soft) products are perfectly suited for this, they feel, and some formats of goats cheese are also lower lactose for those with special dietary requirements (they also offer Mature and Extra Mature Cheddars, and as a general rule, cheeses aged over 12 months only contain trace amounts of lactose). “In addition, we have seen growth in mozzarella and feta as a result of those seeking out Mediterranean diets as a healthier option that doesn’t compromise on flavour,” adds Svitlana Binns. Last year, DFI says that it completed its biggest market research project of recent years, introducing a new range of added value cheeses that deliver on flavour, quality
and variety, and which reflect the company’s continued commitment to innovation Their Added Value Cheese Project has enabled them to offer their customers a range of new products based on market and consumer trends and, in turn, ensures customers can sustain growth by keeping up to date with the latest flavour trends. “Following a comprehensive market study undertaken by our product development team, we have been able to identify those trends which we know will be important to consumers when making food choices in the coming months and years,” explains Svitlana Binns. “Based on our findings, we introduced this new range to complement DFI’s core offering, and work with food manufacturers and foodservice operators to give them the resources they need to ensure their offering stays relevant. It also gives us the tools we need to work with customers on product development, for a truly tailored offering to suit a range of consumer needs.” The three key trends that DFI has identified include the following. Health and wellbeing – fitness fanatics and consumers trying to lead healthier lifestyles, high protein, low carb and low sugar diets. Dietary shifts – consumers looking to reduce their meat intake and limit unnatural ingredients day-to-day; this has led to an increase flexitarian, vegan and free from diets. Provenance – growing interest in PDO varieties of cheese, with increased emphasis on Continental varieties as well as British favourites. “Analysing those key dairy and cheese trends has enabled us to become even more consumer driven, ensuring that our product offering is reflective of the everchanging consumer landscape,” Svitlana Binns concludes. VEGAN VOGUE Veganism is predicted to continue to be huge following the biggest Veganuary yet. Far more than just a passing trend, this market is expected to reach £1.1billion by 2023 (Mintel November 2018). The UK free from market is also estimated to be worth £365 million - forecast to grow by 50% this year (Mintel 2018). With free from and veganism being among the top trends for 2019, more and more innovative products are hitting the market, but how can you cater for these trends whilst also providing amazing taste and quality? When it comes to dairy alternatives, vegan cheeses will be an important addition to pizza and pasta menus in the Italian food sector, the challenge, however, being to find a good cheese alternative that melts as well as the real thing, feel ingredients supplier, Leathams. Leathams – who also offer a gluten-free, readymade pizza base that cooks in just a few
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February 2019
PROMOTIONAL
EUROSTAR COMMODITIES LAUNCHES GLUTEN FREE PIZZA FLOUR Versatile high quality flour offers excellent performance make gluten free Neapolitan Eurostar Commodities new pizza, for all types of pizza bases, Gluten Free Pizza Flour is a as well as focaccia and ciabatta. premium pizza flour developed Ingredients’ expert Philip Bull, specifically to consistently MD Eurostar Commodities said; deliver top quality pizzas. It has “We recognise the increasing been developed to behave like consumer demand for glutena traditional flour and offers free products. However, within significant quality and versatility the pizza category there is also for those wanting to take a demand for a product that advantage of healthier options handles like a traditional flour and diverse dietary trends on to give pizza chefs a top quality their menus. product that is versatile enough It has been created by for all pizza styles and also for Eurostar Commodities’ technical traditional Italian breads. We development team where it has wanted to create a flour that been extensively tested for taste has excellent extensibility that and performance. The flour is gluten-free and higher in fibre. It is consistently reliable and ultimately tastes incredible – is milled in Italy using traditional certainly as good as, if not better Italian milling techniques for an than similar products which optimum blend to create a very contain gluten.” high-end premium top quality P&P Add 19.pdf With customers embracing product that can be used1 to 04/02/2019 15:58
alternative diets there has been sustained growth year on year with Euromonitor forecasting the global gluten free retail market at $4.7bn by 2020 (up from $3.5bn in 2016). Gluten-free foods have been consumed for many years by those with coeliac disease, a disorder in which their immune system reacts to gluten, a protein found in grains such as wheat and barley. Mintel reports that 15% of UK households are now avoiding
gluten so demand has widened beyond medical need as food intolerances have become more widely accepted and more people opt for “free-from” and “clean-label” products as a lifestyle choice. Eurostar Commodities Gluten Free Flour is available in 25kg bags. It is suitable for gluten-free, vegetarian, vegan, coeliac, halal and kosher diets. It contains no allergens or genetically modified ingredients.
ITALIAN GLUTEN FREE PIZZA FLOUR Milled in Italy using a traditional Italian technique this new high-end premium top quality gluten free flour has been developed for excellent, consistent performance for all styles of gluten free pizza bases including Neapolitan, as well as speciality breads like focaccia and ciabatta. Made from a unique blend of high quality ingredients and is guaranteed gluten-free. C
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INGREDIENTS
Leathams’ SunBlush® tomatade. Some of Dawn Farms’ clean label fermented and dried meat pizza toppings.
FEELING ‘IN CONTROL’, VITAL WHEN EATING OUT Ingredients manufacturer, Dawn Farms (www.dawnfarms.ie), says that it recognises the growing demands from consumers wanting to maintain control over their diet and lifestyle choices when eating out. Recent research by the Irish Food Board (Bord Bia) shows that over half of UK consumers believe eating out presents challenges for diet control, thus creating opportunities for brands to offer greater choice, particularly when it comes to protein options. The free-from category is no longer a niche market. According to Kantar Worldpanel, the category could be worth £2.5bn by 2020 (the Grocer also reported that the category had grown by just over 40% to £806.1m in the last year). Dawn Farms’ consumer insights manager Julie Sloan comments: “We see the free-from trend evolving from ‘freefrom’ to ‘made with’, emphasising the positive health benefits from nutritious ingredients as consumers crave more positive and sustainable rather than punitive diets and lifestyles.” “Our flavour-forward cooked ingredient range targets the flexitarian consumer. We’re taking a holistic approach, exploring reduced meat and plant-based alternatives, putting flavour first.” She cites Dawn Farms’ ‘reduced meat ingredient’ range, which involves blending different meat proteins with superfood veg and infusing them with bold and exciting global flavours from the Middle East and Asia, as a good example. “We’re exploring more and more vegetables and herbs which greatly 52
enhance the vibrancy of colour and flavour,” says Julie Sloan. “Reflecting consumer eating trends, we’re experimenting with a variety of vegetables from woodland mushrooms, chickpeas and jackfruit to edamame beans.” As a major supplier of innovative cooked and fermented ready-to-eat meat ingredients in the UK and Europe, Dawn Farms says that it has put the growing consumer interest in health and wellness centre stage in its innovation process. Clean label ingredient transparency is a pillar of its sustainability programme, while all its cooked meat pizza toppings such as pepperoni, salami, pulled chicken and beef are 100% free from artificial colours, hydrogenated and trans fats, palm oil, nuts and MSG. Dawn Farms is a founding member of the Bord Bia Origin Green sustainability programme which provides a verified commitment to sustainability all along the food chain. This includes actively pursuing the use of natural ingredients, while also reformulating existing products. The company now has a substantial range of clean label products, including low salt phosphatefree chicken, sodium nitrite-free and no-added-nitrite cured meat products. While developing these products, there is always a balance to be struck. Consumers still want authentic and tasty food, they point out, and the pursuit of free-from cannot sacrifice quality, taste and enjoyment. As a result, Dawn Farms’ innovation team is always looking at finding new methods to lock in flavour across its whole range of cooked meat ingredients.
minutes in a pizza oven - says that it has a solution with their extensive range of vegan dairy products which includes Cheddar and mozzarella ‘shreds’ created to melt well on pizzas and pasta dishes. In addition, their Vegenaise product is a vegan alternative to mayonnaise, they point out, and as well as their wide range of other vegan and free from products such as SunBlush® tomatoes and nut-free basil pesto, they offer green jackfruit in brine. Jackfruit has been a big hit in the meat free arena, and is predicted to continue growing in popularity. It is Jackfruit’s natural ability to soak up flavour which means that operators and chefs can marinade it in just about anything, say Leathams, thus making it a very versatile substitute for meat on pizza, they suggest. You can also appeal to vegetarians as well as vegans with a BBQ Jackfruit pizza with vegan cheese, or why not marinate it in SunBlush® tomatade for an intense flavour, they suggest. When it comes to free-from, 39% of UK consumers regularly buy these products, but 87% are choosing them as a lifestyle choice as opposed to for allergy reasons, Leathams also note from the Mintel data. Therefore, although originally designed for allergy sufferers, the appetite for free from products has gone far beyond that and often health reasons are the key motivation behind purchasing free-from products, they point out.
Dr Oetker BBQ Jackfruit Vegan Pizza. February 2019
PROMOTIONAL
Garofalo Gluten Free Pasta TASTE IS A RIGHT For Italians living with out pasta is not an option, but can a producer of ‘normal pasta’, using a raw material containing the best gluten, produce an excellent gluten free pasta? The answer is Yes. Italian premium wheat pasta maker Garofalo developed its gluten Free pasta range with the philosophy Good Taste is a Right or as the Italian would say il gusto e’ un diritto, and focused, through out the development of its gluten free range, on the product. Garofalo set themselves the objectives of creating a product with the knowledge that Garofalo pasta is synonymous with the experience of taste. The development team knew that the flavour could not be the same as wheat pasta due to the different raw materials, but it was of great importance to produce a gluten free pasta that was no better or worse in flavour, just different. The recipe was carefully developed using corn, brown rice and quinoa and formed through a bronze die for texture and the asbility for the pasta to hold the sauce. Garofalo is one of only a very few manufacturers that use a metal forming die to produce gluten free pasta. Garofalo gluten free pasta is not produced in its factory in
Gragnano near Naples because of the risk of contamination with pasta containing wheat. Garofalo chose shapes that work with the recipe as the primary factor and now there are 8 in the range including Fusillone, Casarecce, Anellini giving choice and interest for the consumer who has to follow a gluten free diet. Chef and restauranter Aldo Zilli on Garofalo gluten free pasta. “In my opinion chef always look for a good gluten free pasta as most of them disintegrate on cooking or they are too hard to eat, Garofalo gluten free pasta doesn’t do either and that is why I chose it for my gluten free pasta dishes. My customers love it, especially in a rich meat sauce and my kids can’t tell the difference”
THE BEST MATCH Some ingredients are born to be together and it is together they can give their best. In this way Garofalo has carefully selected legumes and cereals and created a pasta that is perfect for those looking to maintain a healthy diet without compromising on taste. The legumes, chickpeas and lentils are packed full of nutrients and are both high in vegetable proteins, perfect for anyone following a vegetarian or vegan diet, they are also a great source of fibre and both without gluten. The addition of 5 cereals, including 4 ancient grains, creates a pasta that is not only
tasty and a source of energy but delivers many health benefits and is also gluten free. Garofalo Legumes and Cereals Radiatori Pasta was the winner in 2018 Manufactured Pasta Product Award at the 2018 PAPA industry awards.
Garofalo gluten free pasta is a taste opportunity for everyone not just those on a gluten free diet
Garolalo pasta is egg free including its gluten free pasta and therefore suitable for vegan recipes.
www.papa.org.uk
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SAFE SIDE “It is becoming more important than ever for operators to be clear on the allergens used in their menus and the dangers of serving food containing gluten to coeliac sufferers. Take potatoes for example, though they don’t contain gluten, how and where they are prepared means that operators could be unintentionally serving gluten to customers,” warns Mohammed Essa, commercial director, Aviko UK & Ireland. “Almost 60% of people don’t realise that not all chips are glutenfree, according to Aviko/Toluna, December 2015 data, and meaning operators could run the risk of serving gluten to those with an intolerance, which could result in serious side effects. And with a massive 70% of people opting for chips as their preferred gluten-free side out-of-home, operators must take a second look at their potato sides and the gluten that could potentially be hiding in servings.” Operators can be safe in the knowledge, however, that Aviko’s (www.aviko.co.uk) most popular products - including its Premium Fries range 0 are produced in a dedicated gluten-free factory (something not all potato product suppliers can guarantee, claim the company), and therefore offering an easy way for operators to meet the demand for coeliac-friendly dishes. One of the biggest potato processors in the world, Aviko currently offers a wide range of chilled and frozen potato specialities made by chefs, for chefs, and featuring everything from morning favourites such as Hash Browns and innovative Hash Brown Bites to Premium Fries, Mash, Roasties and much more. 54
“In the last decade, the number of people following a vegan diet in the UK has increased by 360% and the popularity of meat-free campaigns such as veganuary has played a role in bringing veganism into the spotlight,” agrees Richard Cooper, senior brand manager, Dr. Oetker Professional (www.oetker-professional. co.uk), and quoting Vegan Society data. “And with the meat-free market set to reach £658 million sales by 2021 according to MCA New Concepts 2017, it is important for operators to consider vegan, vegetarian and flexitarian diets when crafting their menus to ensure they are appealing to a growing number of consumers. “What better way to consider this than with the popularity of pizza? Fast to cook, easy to eat, great for sharing and a consumer favourite, it is little wonder that this classic dish remains one of the top five dishes to eat out-of-home according to according to MCA New Concepts 2017 data.” One on-trend ingredient operators can make the most of when creating their pizzas is jackfruit. Fast becoming a key ingredient in vegan dishes, jackfruit has a pulled pork texture and makes a delicious pizza topping with Smokey BBQ sauce, they suggest. Pizza is usually unavailable to vegans due to the use of dairy products. However, the growing number of vegans in the UK has led to innovation in this area, making pizza now an option that operators can consider. “This is the reason why we have developed our vegan Raw Dough Pizza Base to allow operators the flexibility and ease in providing for vegans all from the same starting point as the pizzas they are creating for vegetarians, pescatarians and meat-lovers,” Richard Cooper continues.
Before and after’ - Pan’Artisan’s gluten free puck pizza base.
“Rising for the first time in the oven to deliver a freshly-baked authentic crust, the nine-inch rising dough pizza base comes topped with a classic tomato passata that will complement any flavour of topping, so chefs simply need to add their ingredients and bake in the oven in a matter of minutes.” In light of the significant market growth for gluten-free, vegan and vegetarian products, say the company, Pan’Artisan (www.panartisan. com) has announced the addition of some gluten-free dough pucks to its ‘free from’ range of pizza bases. Pan’Artisan’s new gluten-free products will address this ever-expanding market, feel the company by providing its customers with accessibility to the latest dining trend and offering an easy solution to the inclusion of gluten-free products on menu. According to Mintel Global New Products Database, “as many as 56% of UK adults have eaten vegetarian/meat-free foods in the six months to July 2018, a significant increase from the 50% who had eaten these foods in the six months to March 2017. Estimated to reach £740 million in 2018, sales of meatfree foods (including a growing range of vegan products) have shot up 22% between 2013-18. Growth is set to continue as value sales of the meat-free market are forecast to increase by a further 44% by 2023 to reach £1.1 billion.” The company’s new gluten-free dough puck has been developed by Red House specifically for Pan’Artisan and is a great way for operators to easily offer a glutenfree option for gluten intolerant diners, say the firm. The pucks are supplied frozen and once thawed, can be shaped or rolled to your desired size and shape, to create various menu favourites such as pizza, calzone, bruschetta, topped flatbreads, garlic bread, flavoured bread sticks and even canapés and street food carriers, they suggest. In addition to the pucks, there are two new gluten-free pizza bases that offer a lighter, fluffier texture and a softer crumb to deliver real gluten-free alternatives without compromising on taste or quality. These new bases are ideal for topped pizza but can also be used as a garlic bread base, topped flatbread starter and dessert pizza to make any menu more inclusive, suggest Pan’Artisan. The bases are made from a variety of grains, including tapioca flour, rice flour and maize starch, giving a superb finish. Pan’Artisan’s gluten-free dough pucks are available in 240g and 150g weights and the new gluten-free bases are available in popular 9” and 11” sizes. The dough pucks are ready to prove simply thaw overnight and prove at room temperature for two hours, say Pan’Artisan, then roll to the desired shape and size, sauce and top before baking on a pan (remembering to use rice flour for rolling and a designated gluten-free and, if necessary, vegan pan). February 2019
Conveni’s success story continues.. Conveni, one of Europe’s fastest growing Chilled Foods Producers is now firmly established in the UK Retail marketplace. Since entering the UK market in 2017 Conveni is now proudly working with most major retailers offering a wide range of Fresh Pizza, Soups, Ready Meals and Pasta Sauces. Conveni has an excellent reputation for producing quality food products for the Retail Convenience and Foodservice industry going back over 40 years. We are an enthusiastic forward-thinking organisation that you can rely on to deliver a quality food solution, continuously.
appearance. “We are a Tailor – Made solution provider to the Retail and Foodservice Industry. We can develop products quickly allowing our customers to be First to Market with the latest trends, which we believe is key to success in today’s marketplace”
Working together
Conveni specialises in the production of private-label convenience and food service products. We are industry leading Fresh Pizza Specialists manufacturing products to suit all category tiers. Our Core and Gourmet Soups, Pasta Sauces and Ready Meals are suitable for both Retail and FoodserWe are driven by our passion for vice Clients. great food, quality service and Conveni is always looking for new continuous customer engagebusiness opportunities and it is beto the Retail and Foodservice Indus ment. cause we know our business that we can help you to develop successful allowing ourthat customers to be t Conveni can manage all concepts will lead to First increased aspects of your category category growth, increased profitadevelopment and we continubility, 100% Availability and reduced ously provide a stream of new wastage, and you can be assured that innovation ensuring that your we will only produce products that product range is always releyour customers will enjoy day after vant, on trend and profitable. day after day!
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The UK market is continuously We have an extensive range of prodevolving, and retailers are always look- ucts and are continuously developing ing to partner with a Quality Producer successful concepts in every product that understands their market and is group, from Pizza, to Pasta Sauce, willing to quickly respond to change. Soup to Ready Meals, Conveni will Conveni people go that extra mile to have a solution – ensure that their products are relevant every Conveni to the market and they always strive Whyproduct not getgroup. in touch withwNoel Reidy, to meet and exceed the needs of toHead of Commercial at our UK Office day’s discerning customer. in Redditch to find out more about working in partnership with Conveni, Conveni proudly works in Partnership and be part of our success story.. with Oakland International in Redditch and provides 7 Day, Day 1 for Day 2, Chilled Delivery Solutions throughout the UK and Ireland. Using the latest technology, we can produce most products to a shelf life of P+24 days.
Mission
As a convenience food expert, it’s Conveni’s mission to produce honest, authentic and innovative products that deliver on flavour, taste and +44 7903 526 457, noel.reidy@conveni.nl Willige Laagt 2, 5757 PZ Liessel, Netherlands, +31 (0)493 348 700
WASTE DISPOSAL
Smarter cheaper 56
James Curran, commercial director at Kingspan, comments on how companies are looking to help kitchen owners/ managers simplify their management of FOG (fat, oil and grease) through smart technology – reducing costs - and then using the collected waste to create biofuel to help power the UK’s future energy needs
February 2019
WASTE DISPOSAL A PRESSING PROBLEM On 8, January 2019, a monster ‘berg’ hit headlines. News of a 210-foot long congealed mass of fat, oil, grease which had blocked a Sidmouth sewer spread fast across news and social media channels. Longer than a Boeing 747, it is expected that it will take South West Water more than two months to remove the huge, solid, sticky mass. Sidmouth’s fatberg is the latest one to make the news in recent years, and the fact that it happened in a coastal town highlights the fact that the scourge of our sewers is not confined to major cities, but can be found all along the UK’s sewer network. In fact, sewer blockages are now at epidemic levels with estimates of in the region of some 366,000 blockages per year (1,000 per week) - up to 70% of them caused by FOG. Our sewer network is by and large Victorian infrastructure and not designed to cope with the loading currently placed on it, so the cost of clearing it has risen dramatically. Thames Water is now reported to be spending a whopping £1 million per month on clearing sewer blockages. Sewer blockages cause huge disruption and a public health nuisance. They can also lead to huge (and expensive) reputational issues for food outlets because a local blockage will cause a horrible smell
across the area. This stink, along with the accompanying blocked WCs, is likely to seriously disrupt businesses. Indeed, kitchens may need to be closed during clean-ups and the culprit(s) will have to foot a large bill for the cost of the clean-up. And for food service outlets that rely on very slender margins, it can spell disaster. WHAT CAUSES FATBERGS? Although wet wipes are often cited as one of the main culprits for blocking sewers, greater focus should be given to the role played by fat, oil and grease (FOG) waste from homes and commercial kitchens. Any FOG waste that flows from the sink, through the drain, into the sewer has the potential to add to fatbergs and thousands of tonnes of FOG are believed to be in the sewer at any one time. Not for nothing are South West Water imploring people “not to feed the fatberg” and to “put your pipes on a diet”! Problems are caused by the cooling FOG then congealing, binding together solids in the sewer and adhering to any object in its path, including the inside of drainage pipes. This sticky mess creates ‘fatbergs’ such as the Sidmouth colossus. FOG MANAGEMENT Chefs working in Italian restaurant kitchens are as accountable as those in any other
commercial kitchen for responsible FOG disposal. In common with all commercial kitchens fats and oil are used in both food preparation and cooking - olive oil is of course famed in Italian cooking! – and they all require safe disposal. The traditional process of collection and disposal, while acceptable, is undoubtedly a cause of considerable disruption for chefs, as well as one that comes at significant cost. Emptying grease traps is a horrible job that is (not surprisingly) typically very unpopular with staff, but it has to be done regularly to prevent the trap overflowing. Given how unpleasant it is, it’s perhaps not surprising that it’s not a system that is currently 100% reliable. There are other underlying problems, however. In my opinion, FOG management guidelines are not specific or consistent enough, and across the board, the law is not well enough understood. Ultimately, there is still too little awareness around the need for individual responsibility and action to ensure FOG is managed at source. In addition, there is a lot of confusion caused in part by too many conflicting opinions on best practise solutions. Meanwhile, too often there is a focus on one specific manufacturer or solution, often leading to undersized equipment for applications.
Picture credit: Thames Water
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WASTE DISPOSAL Responses to obstructions, such as plunging blockages or pouring boiling water down the sink, merely help push the problem further underground. Collective action across the industry is now urgently needed. Everyone needs to come together to make changes if we are to succeed in combatting this growing menace. UK FOG ENFORCEMENT TEAMS NOW DEPLOYED Some action is already being taken by water companies, many of whom are now taking steps to enforce the law around FOG waste. All chefs are legally obliged to manage their FOG waste, capturing it before it enters the drains, otherwise they run the risk of prosecution under Section III of the Water Industry Act 1991. Building Regulations state that kitchens in commercial hot food premises should be fitted with a BS EN1825 compliant grease separator or other effective means of grease removal. Water companies can and will prosecute offenders and are deploying FOG Enforcement teams alongside Environmental Health Officers to visit food service companies that have been identified as having lax management procedures around grease management. The level of scrutiny is undoubtedly going to rise as water companies seek to limit their liabilities in this area.
payback for food outlets, in partnership with strategic bio-fuel manufacturers. Not surprisingly, people are now waking up to its potential - potential which will be supported by the aforementioned advances in remote monitoring. We’re aware, for example, that tanker companies cannot (currently) remotely monitor FOG levels in grease traps. But when tanker companies gather information from SmartServ technology, for example, they can then judge for themselves at what point to remove the grease, making the logistics and route planning far simpler. SmartServ means that chefs and kitchen managers can save money by allowing proactive tankering – a process that avoids the premiums charged with reactive tankering.
Taking this a stage further, we envisage a business model that allows tanker companies to get paid by bio-fuel companies for the FOG they collect and deliver. Given that it’s possible to achieve 15% yield or about 40 litres of fuel per trap, the payback time would be quick. The government is pushing for a more circular economy, reducing, reusing and recycling our resources for a more sustainable future. This solution fits in neatly, shifting what some would term ‘a moral scandal’ of throwing away a highly useful source of energy. All it takes is a simple shift in thinking and we have an opportunity that will lower greenhouse gas emissions, ensure the UK’s future (bio-)energy security, and give a commercial value to FOG disposal.
SAFE DISPOSAL OF FOG As I’ve indicated, traditional grease traps have major shortcomings and are not necessarily the best answer to managing FOG. But there are other options which are coming on stream that will make the process cleaner, quicker and cheaper, as well far more sustainable. You can also now buy traps that use integrated smart technology to provide remote measuring and monitoring of FOG waste. These send alerts to an offsite servicing team who can then respond when the trap needs emptying, thereby eliminating the need for manual checking by your kitchen staff. There is documented evidence that, alongside good kitchen practices and staff training, this technology is helping lower costs by reducing pump-out frequency, as well as clearing pipes and drains. FOG AS FUEL But while removing FOG as a source of pollution is one thing, treating it as simply waste is quite another. FOG has huge potential as an energy-rich source of fuel and can be used as the bio-component for high grade, sustainable diesel for fleet operators. What’s more, it offers an attractive 58
February 2019
T:
THE EUROPEAN PIZZA & PASTA SHOW .
P
SU S E IN
S U B R
OU Y E TAK
! W O DN
N A T RS
U O Y OK
BO
H.. C T A NO
13 - 14 NOVEMBER 2019 OLYMPIA LONDON
PIZZAPASTASHOW.COM T: +44 20 7352 4356
bookastand@pizzapastashow.com
@eppshow
Pizza My
World 6.00am
We’ve been very successful in the last two years and we have pushed through significant growth. We have recently invested in a new warehouse facility in Brighouse, West Yorkshire and I have found myself literally on the shop floor directing our move! So there have been some very early mornings to make the new warehouse integrate seamlessly with our systems. We have increased our supply network which means more product coming through from producers in Europe and all over the world. We have upgraded our systems and processing in accordance with our growing businesses. We use the latest technology for processing systems and implementation, stock management and logistics ensuring that we are able to efficiently handle large 60
volumes and that we’re future-proofed in the way that we operate. When I am not setting up the warehouse, I will usually be in the head office on a Monday morning making sure that I meet with my team and that everyone is geared up for the week ahead. In the new warehouse we are moving thousands of tonnes of high quality products, including pizza flour, rice, semolina and pasta. We also have new to market brands and products that we have developed ourselves, like our range of Della Terra pizza base premixes, and also hard to source ingredients like spelt pizza flour. We also have an extensive range of high quality Italian tomatoes and seasonings from very reputable producers in Italy such as Fior di Maiella seasonings, Donna Chiara pasta and Alfonso Sellitto tomatoes.
Philip Bull is the managing director of Eurostar Commodities, one of the UK’s leading suppliers of fine ingredients. He founded the company twenty-five years ago, developing a unique and unparalleled sourcing network. Phil leads the business from the front, involved on a daily basis, and when he has time, doing what he really loves - travelling sourcing delicious and fine ingredients direct from the producer. 11.00am
I like to catch up personally with the team, and we will have a team meeting and then one to ones on what everyone is doing. Ultimately, we are a family business. Even though we are a global importer and our network stretches around the world and back, we pride ourselves on caring about our team and the people that we supply from and the clients that we provide products to. I work with both of my sons and my partner, and even my sister, and it’s not unusual to see my small grandsons wandering around office. If it’s the rare occasion that we are all in the same place at the same time we’ll often get lunch into the office with the extended team for a catch up in the traditional Italian style. February 2019
2.00pm
After lunch, I have an appointment with a client. I drive over to Ripon to see a great young Yorkshire business, Sturdy Foods. Run by James Sturdy they are using technology to create very high quality products delivered in a convenient format for a wide variety of businesses from pubs, restaurants, hotels, farm shops and more. It’s a great business, and I make sure that I work closely with James to ensure that he’s got everything he needs for his new range of frozen dough balls (these are ready to cook prepared high quality dough balls made from our Grandi Molini Italiani Rinforzato flour). It allows businesses that might not have the time to ferment dough overnight to create a pizza that looks and tastes like it’s been made by a pizza chef. I might hear about James’s plan, his new production facility and some of the other brilliant products that he’s created including his frozen sourdough pies. 4.00pm
At least twice a month I work with our technical development manager, Davide D’Auria, and we will assess and taste some of the new products that we are considering bringing to market. We go into the development kitchen. Davide may bring with him doughs that he has prepared in advance so that they are
www.papa.org.uk
properly fermented. We have a great product called Lievito Naturale which is an improver and gives the effect of a long twenty-four proof but in a much shorter time frame, so that’s the sort of product that we will taste and experiment with. We are very excited about some of the more natural, healthy pizza offerings that we are creating. Especially a new to market product which we are about to launch which is a gluten free pizza flour. This is an excellent product and we are delighted with outcome. Obviously, there are massive challenges around extensibility and flexibility when making a gluten free pizza dough, but we believe that we’ve cracked it. 6.00pm
I leave the office to go to Manchester airport to get my regular flight out to Venice. We are proud to work in partnership in the UK with Grandi Molini Italiani (GMI) Italian pizza flours. I tend to speak to my suppliers on the telephone and increasingly on Skype at least once a week. It’s something that I have done my entire career and I really feel that in business you need to have that personal connection with the people that you are working with in order to make sure everything runs smoothly. GMI is a huge business at the end of the day. They make a large percentage of high quality pizza flour and they even produce
PAPA
for other famous brands from time to time. We are very proud to be working with them and their team is excellent. We regularly have them over to Yorkshire and show them what our great Yorkshire hospitality is all about and they love the pub culture. My favourite thing about my job is travelling to source new products and I spend around 25% of my time out of the country travelling to source. For the last 25 years I have been regularly traveling all over the world sourcing difficult to find and niche ingredients. And the watchword for us is always quality. Frequently, I have been charged by a big retailer or food company to source a tricky to find ingredient – and bring it back at a price that customers can afford to buy too, which makes it even more challenging During one such sourcing trip to Italy, I stopped during the afternoon in the little village of Guardiagrele in the hills in the Abruzzo region, near Chieti. I ordered a slice of pizza and the waiter asked me “What flavour pizza base would you like?” He explained that they mix in vegetable powder into the base to give an enhanced flavour and vibrant colours. They were the most beautiful purple, green, orange and even black pizza bases (the black colour is made by liquorice!). It isn’t just about the colour for me, what I really love is the texture and taste that it adds to the pizza. I love the whole concept and I knew right then that I had to bring it back to the UK.
61
WOOD-FIRED OVEN GURU
Pizza profits and where they are hidden in your business Jay Emery (www.bushmanwoodfiredovens.co.uk) is known as the “woodfired-oven guru”, having started making wood-fired ovens back in 1999 and the first to get DEFRA approval, and for those thinking about investing in a wood fired oven for their restaurant, pub, or takeaway, he runs Discovery Consultation Days. Here, in a regular series of articles, he turns his attention to driving profitability when it comes to the nature of pizza bases.
DOUGH THE DIFFERENTIATOR? This month I’m going to go out on a limb and talk about different types of pizza and their profitability, and why one model may be better than another. So, let me warn you up front that if you are a qualified Neapolitan chef you may find this a little disturbing. However, if you are a business owner who is annoyed with the profitability of your business, has sleepless nights wondering how you could change things to make your business simpler, doesn’t want that feeling that you are working for the staff instead of the staff working for you, then this may be the one topic that you will be grateful that I spilled the beans on. Firstly, let’s talk honestly about dough. Most people will have you think that making your own dough is the prime differentiator in your business and that unless you make your own dough you can’t be a real pizza business. I say, what a load of hogwash!
LET’S ANALYSE THAT Go to any of the top cocktail bars in London and look at any high-end mixologist… Are you telling me that to be a mixologist you have to know how to make gin or brandy? In fact, what they really learn about is how to mix the cocktail and juggle the bottles, and they make a fortune. So why should it be any different with pizza? With so many great suppliers of ingredients available to us in the UK now, you really don’t have to even worry about making the dough. In fact, I would go as far as to say that if you are running a small business with one restaurant, and you are running it as an owner-managed business and you are making your dough in-house then, at some point, your chef is going to hold you to ransom if he/she has not already done so. The only time that you should be thinking about making your own dough is if it’s an owner-
operated business. That’s when it’s your business - you make the dough, and you are the head chef. The same goes for the passata and the other main ingredients. (If the chef is making the dough then make sure the process is documented in its entirety with temperature, measures and mixing times too and that at least one or two other members of staff can make the dough exactly the same). Your differentiator should be the pizza you serve and the daily, monthly, and seasonal, specials. Now the true Italians among you are going to try to shoot me down, I know! But I’m not worried about national pride or regional speciality; to be honest I could not give a Continental hoot if you think otherwise.
Choose your size and type of pizza wisely.
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February 2019
WOOD-FIRED OVEN GURU Over the last 20 years in the UK I have analysed this from a pure business perspective; namely, how to make money with as little stress as possible and in the process serve a quality product that the customer will love with as minimum effort as possible so that you can concentrate on running your business. If you own a pizzeria and you are stressing, I’m almost willing to put money on the table that the main stress is coming from the nonsense staff are giving you. STRESS-FREE So what can you do to reduce or eliminate the stress? Easy, get rid of the members of staff who believe that you are there to serve them and put in the systems and the processes that eliminate the need for highly qualified staff to make a consistently good pizza. When I started out, I, also, struggled with making dough. Every day it was different, and running a mobile business meant that I could not control the temperature of the stored dough either. In winter it was cold, in summer it was too hot. Making and managing the consistency of the dough was the main headache. How much to make, how to store and manage the ever-changing demand? Then, how to open, top, and cook quickly and consistently - irrespective of temperature, location or number of customers queuing - and all whilst using the minimum staff levels. When I took my first trailer on the road, I had to hand open every pizza and hell, I was not good at it! To this day, I still can’t flip a great pizza quickly or consistently. Truth of the matter is that flipping a real Neapolitan pizza does require skill, so in the early days I thought why do I need to make Neapolitan pizza, hand thrown and then cooked? If you make a New York thin and crispy or a Roma style pizza, in my view you really don’t have to worry about trapping all those bubbles to make the fluffy edge on the pizza. That means that you also don’t have to worry about hiring expensive staff who can do that. Furthermore, you can get a machine to open the dough ball for you. This results in consistent thickness of dough which results in a consistent cooking time. Combine that with a portion control regime and you can take anyone off the street to train and cook pizza perfectly in no time at all. I teach my customers in one day. Neapolitan chefs of the world should be quaking in their boots! All too often pizzeria owners say to me “my customers demand that I make a Neapolitan pizza”, yet on visiting the restaurant I see pizza crusts left on the plate; all that effort, all that cost only for it to be left behind. But when you analyse it, there is little or no difference in the pizza between
the crusts, yet the cost, skill and cooking time difference in producing one over the other is huge and not necessarily appreciated by your customers. There is, in my opinion, so much hype out there, so much claptrap about what can, and can’t, be done, what a real pizza is and is not. In the mobile industry you have a very short window of opportunity and people want to eat hot and fresh. It’s your job to cook perfectly and consistently and you can’t do that unless you simplify the model. Over the years I’ve had customers who have said that they were purists who would never cook pizza my way or employ the systems that I proposed, they wanted to be Neapolitan perfectionists. They then complain that their wage bill was too high and that they were not making margin. Then, after a couple of years of disillusionment, they slowly start with small steps to introduce some of my systems, and having seen the difference, realising that sometimes being a purest and being stubborn about it means that you will have more headaches. So, unless it’s an AVPN certificate you are after, in my opinion it’s really not worth the hassle. SIMPLIFYING THE MODEL So, thinking about it, it does not really matter if 1. You are running the business as an owner operated business. 2. You are an owner managed business (the simplification of the business model is where the profits are). 3. If you are owner managed, then it’s about not being held ransom by the chef. 4. If you are owner operated, then it’s about the time you get to spend on getting more customers through, spending more time with marketing people or spending more time with your family, perhaps? By simplifying the model, and changing from a Neapolitan fluffy crust to a Roma or New York thin and crispy, for example, you can use dough rollers to reduce skill level. And in turn you can also reduce the amount of dough you need to make a 12” pizza. This, in turn, will mean that you can cook the pizza faster, which means that you can run the oven hotter and use a smaller oven to produce the same amount of pizzas, ingredient costs go down, staffing cost goes down, capacity goes up and profitability goes up. What’s more, I’ve see the number of people eating thin and crispy pizza increasing and the demographic of people wanting a lighter pizza also increasing. After this, the next thing you should be considering is the size of the pizza you want to make and thinking about your restaurant customer demographic.
OPTIMAL SIZE? Over the years, many restaurateurs have told me that the customer demands a 14” pizza. What a load of nonsense. An 11” to 12” size pizza is a good-sized pizza in my opinion, but it you are making 14”, I can categorically say two things. 1. Your customer average spend will be lower than if you made 11”-12” pizza. The reason is simple - they are stuffed! They won’t want dessert or a starter. Whereas if you make a delicious 10”-11” pizza, you will be able to increase sales through starters and desserts. 2. The toppings: from experience I have found that most pizza chefs overtop on cheese, and not by a small amount. And I’m willing to bet that if you were to reduce the amount of cheese you are using by 20%, your margin would go up and your customer would be happier. But without a proper portion control regime you would not be able to monitor it and you would be relying on gut feeling. SOMETHING TO TRY So as an example, why not give this a go? • 150g dough stretched to 11-12” • 50g passata • 60g cheese Of course, you will need to roll it out, run it as a lighter option on your menu and check your profits. I’m almost certain your chef will say it can’t be done and will cringe. Run it out to your customers as a taster and see the response. With a cook time of 45-60 seconds, it will result in those profits you are looking for.
Next time, I’m going to talk about the new legislation coming out regarding Smoke Control and the impending clamp down. About time - they have been talking about it for long enough. If you have purchased an uncertified oven, then the clamp down is going to affect you. You can’t say I didn’t warn you: check out my very first article, it’s all in there, but I will revisit this important topic next time out.
www.papa.org.uk 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
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
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
Dawn Farm Foods Ltd. Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 Fax: 01604 587392 iritchie@dawnfarmfoods.co.uk www.dawnfarms.ie DK-Foods A/S Bommen 9, Thorning, DK- 8620, Kjellerup, Denmark Contact: Kevin Peacock Tel: +45 86 88 00 13 kevin@dk-foods.dk www.dk-foods.dk
BY APPOINTMENT TO HER MAJESTY THE QUEEN FINE FOOD INGREDIENT IMPORTERS AND DISTRIBUTORS DONATANTONIO LIMITED BOREHAMWOOD
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
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
Fromageries Bel 2 Allee de Longchamp, Suresnes, 92150, France Contact: Bruno Camozzi Tel: +33 (0) 1 84 02 30 99 bcamozzi@groupe-bel.com www.belfoodservicepai.com
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
index registered suppliers IPR Events London Ltd. The Plaza, 535 Kings Road, London SW10 0SZ Contact: Stanislava Blagoeva Tel: 0207 352 4356 slava@iprconnections.com www.iprconnections.com
Jestic Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 0845 5048050 Fax: 0845 5048051 Email: info@jestic.net www.jestic.co.uk
Just-Eat.co.uk Ltd. Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN Contact: Paul Griffith Tel: 0208 7362001 b2bmarketing@just-eat.co.uk www.restaurants.just-eat.co.uk
Kerry Kerry Global Technology & Innovation Centre, Millenium Park, Naas, County Kildare, Ireland Contact: Gillian Raftery Tel: +353 87 948 4353 gillian.raftery@kerry.com www.kerry.com
Kiren Foods Unit 3 Small Bridge Industrial Park, Riverside Drive, Rochdale, Lancashire OL16 2SH Contact: Mr Nazir Mackmood Tel:01706 526732 / Fax: 01706 869749 nazir@kirenfoods.com
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
Norseland Ltd. 1 Furzeground Way, Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Oliver Scott-Harden Tel: 01935 842800 oscott-harden@norseland.co.uk
Ornua Ingredients UK Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Richard Thorpe Tel: 01531 631300 Fax: 01531 631300 richard.thorpe@ornua.com www.ornuaingredientsuk.com
Pizza Plus Foodservice Light Industrial Estate, Liverpool Road, Walmer Bridge, Preston PR4 5HY Tel: 01772 610415 Fax: 01772 617610 Contact: Chris Smith chris@pizzaplusfs.co.uk
Riva Foods 32 Copenhagen Road, Hull HU7 0XQ Contact: Marie Gawley Tel: 01482 837285 Fax: 01482 824323 marie.gawley@rivafoods.co.uk www.rivafoods.co.uk
Salvo 1968 Ltd. Salvo House, Maxwells West, Great Cambridge Road, Cheshunt, Hertfordshire EN8 8XH Contact: Giuseppe Motisi Tel: 0800 122 1968 Fax: 0207 607 5928 giuseppe@salvo1968.co.uk www.salvo1968.co.uk
Stateside Foods Ltd 31 – 34 Great Bank Road, Wingate Industrial Park, Westhoughton, Bolton BL5 3XU Contact: Ian Kent Tel: 01942 841200 Fax: 01942 841201 sales@stateside-foods.co.uk www.stateside-foods.co.uk
Surgital s.p.a. Via Bastia 16/1, 48017 Lavezzola RA, Emilia Romanga, Italy Contact: Eddie Grimes Tel: +44 7786 515906 e.grimes@surgital.it www.surgital.it
Tulip Food Service Ltd Seton House, Warwick Technology Park, Gallows Hill, Warwick CV34 6DS Contact: Kim Markward Tel: 01926 475680 Kim.Markward@tulipltd.co.uk www.tulipltd.co.uk
Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Alan Ribakovs Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk
CD19_
index of products BEVERAGES
DELIVERY &
KITCHEN & SERVING
Vinegar
Salvo 1968 Ltd.
Pizza Plus Foodservice
Martin Mathew & Co. Ltd.
Stateside Foods Ltd.
Stateside Foods Ltd.
GNOCCHI & RICE
PIZZA TOPPINGS
SOUPS, SAUCES,
Gnocchi
Fish
STOCKS & DRESSINGS
Surgital s.p.a.
Carnevale Ltd.
Garlic Spreads & Mixes
Pasta (Dry)
Fruit & Vegetables
Riva Foods
Chefsrange
Carnevale Ltd.
Carnevale Ltd.
Stateside Foods Ltd.
EQUIPMENT
Drinks Systems
Continental Quattro
Meat
Pasta Sauces
Pizza Accessories
Carnevale Ltd.
Stagioni Ltd.
999 Pizza Toppings (UK) Ltd.
Leathams PLC
Carnevale Ltd.
Pasta King (UK) Ltd.
Dawn Farm Foods
Salvo 1968 Ltd
DK-Foods A/S
The Fresh Pasta Company Ltd
GCL Food Ingredients
Pizza Sauces
Pizza Plus Foodservice
Leathams PLC
Stateside Foods Ltd.
Salvo 1968 Ltd
Tulip Food Service Ltd.
TOMATOES
Pizza Sauces
Canned Tomatoes
Donatantonio Ltd.
Donatantonio Ltd.
Pizza Plus Foodservice
Martin Mathew & Co. Ltd.
Stateside Foods Ltd.
Salvo 1968 Ltd.
EQUIPMENT
Beer
PACKAGING
Carnevale Ltd.
Heated Pizza Delivery
Bakery Ovens
Coffee
Bag Systems
Chefsrange
Carnevale Ltd.
Cooktek (MCS Technical
Chargrills
Mineral Water
Products)
Chefsrange
Carnevale Ltd. Soft Drinks Carnevale Ltd. Wine, Spirits & Liqueurs Continental Quattro Stagioni Ltd.
Displays DOUGH & PIZZA
Pizza Plus Foodservice Salvo 1968 Ltd
Fryers Chefsrange
Donatantonio Ltd. Garofalo UK
Pizza Making Systems &
Jestic
Equipment
Griddles
Chefsrange
Chefsrange
Cooktek (MCS Technical
Jestic
Products)
Holding Ovens
Pasta (Fresh)
Garlic Bread
Jestic
Jestic
Garofalo UK
Riva Foods
Pizza Direct UK
Preparation Counters
GCL Food Ingredients.
Pizza Ovens
Chefsrange
CHEESE, DAIRY &
Salvo 1968 Ltd.
Chefsrange
Refrigeration
EGGS
Surgital s.p.a.
Jestic
Chefsrange
Cheese
Pizza Plus Foodservice
Carnevale Ltd. BREAD, CAKES & DESSERTS
999 Pizza Toppings
MEAT
GCL Food Ingredients. Leathams PLC Makfa JSC
PIZZA DOUGH, BASES
Passata READY PREPARED
Donatantonio Ltd.
Prepared Pasta Meals
Martin Mathew & Co. Ltd.
(UK) Ltd.
FISH & SEAFOOD
Bacon
& CRUSTS
Carnevale Ltd.
Other Fish & Seafood
Dawn Farm Foods Ltd.
Dough Balls
Freiberger UK Ltd.
SunBlush© Tomatoes
Dairy Partners Ltd.
Leathams PLC
Leathams PLC
Kiren Foods
Surgital s.p.a.
Leathams PLC
Beef
Pizza Plus Foodservice
FLOUR & BAKERY
Prepared Pizza (Chilled)
Sun-Dried Tomatoes
Leathams PLC
Pizza Bases & Crusts
Stateside Foods Ltd.
Carnevale Ltd.
Concentrates
Chicken & Other Poultry
Kiren Foods
Allied Mills
Leathams PLC
Prepared Pizza (Frozen)
Donatantonio Ltd.
Durum Semolina
Ham
Pizza Plus Foodservice
Freiberger UK Ltd.
Leathams PLC
Allied Mills
Carnevale Ltd.
Carnevale Ltd.
Dawn Farm Foods Ltd.
Flour
Foods Ltd.
Donatantonio Ltd. Eurilait Ltd. Extons Foods Fromageries Bel Futura Foods UK Ltd. Glanbia Cheese Ltd. Leathams PLC Ornua Ingredients UK
Allied Mills
Leathams PLC
Stateside Foods Ltd.
Carnevale Ltd.
Stateside Foods Ltd.
The Cheese Warehouse
Salvo 1968 Ltd
Italian Meat & Sausages
Eggs
Whitworth Bros. Limited
Dawn Farm Foods Ltd.
Futura Foods UK Ltd.
Icings
Donatantonio Ltd.
Leathams PLC
Allied Mills
GCL Food Ingredients.
Mozzarella
Improvers
Salvo 1968 Ltd
Carnevale Ltd.
Allied Mills
Pancetta
Dairy Partners Ltd.
Premixes
Carnevale Ltd.
Eurilait Ltd.
(Bread & Cakes)|
GCL Food Ingredients.
Fromageries Bel
Allied Mills
Pepperoni
Futura Foods UK Ltd. GCL Food Ingredients. Glanbia Cheese Ltd. The Cheese Warehouse Salvo 1968 Ltd. Parmesan Eurilait Ltd. Futura Foods UK Ltd. GCL Food Ingredients. COMPUTING SOLUTIONS Online Ordering Solutions
Carnevale Ltd. FOOD WHOLESALERS
Dawn Farm Foods Ltd.
Continental Quattro
DK-Foods A/S
Stagioni Ltd.
GCL Food Ingredients.
Leathams PLC
Tulip Food Service Ltd.
Salvo 1968 Ltd.
Salami
Stateside Foods Ltd.
Carnevale Ltd. DK-Foods A/S
FRUIT & VEGETABLES Chargrilled Vegetables
OILS & VINEGARS
Carnevale Ltd.
Oil
Olives
Martin Mathew & Co. Ltd.
Donatantonio Ltd.
Olive Oil
Leathams PLC
Donatantonio 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: ITALIAN RESTAURANT CHAIRMAN Geoff Parsons, Basilico
Vacancy
VICE-CHAIR
AGGREGATOR
FORMER CHAIR
CONSULTANT
FROZEN PIZZA MANUFACTURER
SUPPLIERS
Keith Griffiths, Yum Freiberger (Richard Harrow) Kiren Foods (Lesley Chow)
CHILLED PIZZA MANUFACTURER Stateside ( Ian Kent – substitute Phil Goodall)
PASTA MANUFACTURER/ DISTRIBUTOR Vacancy
SUPERMARKETS Chilled - Vacancy Frozen - Vacancy
PIZZA RESTAURANTS Chain Vacancy Independent Vacancy
Seth Gulliver (Just Eat) Maurice Abboudi Mozzarella Glanbia (John O’Brien) Cheese Ornua (Richard Thorpe) Meat Dawn Farm Foods (Julie Sloan) Flour Whitworths (Alan Ribakovs) Equipment Jestic (Steve Morris) Speciality Ingredients Leathams (James Faulkner) Italian Wholesaler Salvo (Giuseppe Motisi)
PIZZA DELIVERY OPERATORS
GCL Food Ingredients.
Chain Papa John’s (David Scott) Independent Vacancy
INSURANCE
Leathams PLC
* For the purposes of the committee, we have treated independents as having fewer than 30 outlets.
Insurance Protector Group
Salvo 1968 Ltd
Just-Eat.co.uk Ltd.
CD19_a4_advert_PACKAGED.qxp_Alt Quote 21/11/2018 10:20 Page 1
PAPA
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