Issue 192 July 2019
GAROFALO
INSPIRES
& Italian food magazine
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Editor Clare Benfield telephone 01291 636336 e-mail clare@jandmgroup.co.uk
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Welcome Have you thought about entering this year’s PAPA Awards? It’s your opportunity to have your achievements recognised, as well as put your business in the spotlight. Turn to page 18 to find out more. Having attended Tuttofood back in May, we give a flavour of this large and comprehensive exhibition in Milan that attracts global interest. Our features include ice cream and delivery driver safety, and Pizza My World profiles Pan’Artisan’s Tina Glen. We also hear about the Italian street foodinfluenced concept – Wolf.
J & M Group
CLARE BENFIELD EDITOR
Association House, 18c Moor Street, Chepstow, NP16 5DB.
Opinions expressed in Pizza, Pasta & Italian Food magazine are those of the contributors and not necessarily those of J&M Group, Pizza, Pasta & Italian Food magazine or The Pizza & Pasta Association. No responsibility is accepted for the opinions of contributors. Pizza, Pasta & Italian Food is published by J&M group Ltd. and supports The Pizza, Pasta & Italian Food Association. It is circulated to managers, executives, buyers, retailers and traders in the pizza and pasta business. © J&M Group Ltd. 2019 2
clare@jandmgroup.co.uk
Contents NEWS 4 5 7 8
Carluccio’s appoints new head of food operations. Jamie Oliver’s UK restaurants go into administration. Investment in food safety and standards under pressure. Guardians of Grub crusade to beat food waste.
PAPA 18 PAPA Awards 2019. 22 Pizza Chef of the Year 2019. 26 Pasta Chef of the Year 2019.
REVIEWS 32 Tuttofood 2019.
FEATURES 36 Extra ideas – sides and cocktail culture. 40 Police advice for delivery franchises – delivery driver safety.
44 Ice cream – tips and advice for operators.
ARTICLES
52 Managing employees: How to have a stress-free summer. 53 PAPA partners with Hampshire Fire Authority for a range of new benefits. 56 Tips for a fly-free restaurant - pest control. 58 Protecting business critical invoices – late payment and unpaid invoices.
PROFILES
54 Wolf – Italian street food. 62 Pizza My World – Tina Glen, product development manager at Pan’Artisan.
REGULARS
39 New products. 60 Wood-fired oven guru column. 64 Index of PAPA registered suppliers. May 2019
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NEWS
National Geographic Traveller Food Festival Carluccio’s appoints new head of food operations Carluccio’s has announced the appointment of Matt Dale as its new head of food operations, and further strengthening the brand’s Fresca transformation team, say the company. Matt Dale joins Carluccio’s with a wealth of experience, having previously held a senior food operations role at Bill’s restaurants in London, including involvement in the group’s most recent 2020 refurbishments. Prior to this, he spent 10 years with Oceanico Resorts in Portugal’s Algarve, leading the food and beverage concepts as group chef. “We are thrilled to welcome someone of Matt’s experience and aptitude. Revitalising our menu is an essential component of our Fresca programme and we look forward to elevating this part of the business with Matt’s help,” said Carluccio’s CEO, Mark Jones. Matt Dale added: “Carluccio’s has an incredible heritage. The late Antonio Carluccio’s food legacy is one of authentic, fuss-free Italian recipes using the best quality ingredients. I look forward to carrying forward this ethos as we update and modernise the menu in line with the brand’s revitalisation programme.” This appointment comes in the wake of a number of strategic hires to drive the £10 million transformation programme, which started with the reopening of its Richmond restaurant, report Carluccio’s. They recently brought in Graham Ford (from Bill’s) as its commercial director, Hilary Ansell (from Gordon Ramsay Group) as marketing director, Marco Barletta (from Franco Manca) as operations manager, Lee Goodridge (from Busaba Eathai) as operations director, and Dominika Rusnak (from the Ivy Collection) as Fresca openings manager. 4
National Geographic Traveller (UK) has unveiled the full line up of exhibitors and guest speakers for its inaugural Food Festival (foodfestival.natgeotraveller.co.uk, 20-21 July, Business Design Centre, London). The event will offer visitors a chance to take their taste buds on a world tour, with the main hall featuring stalls from destinations as far-flung as Dominica, Israel and Thailand. Meanwhile, in the two newly announced masterclass venues, the Tarragon and Cinnamon theatres, they’ll be offering an insight into how some of the world’s most exciting dishes are created – whether it’s a Montenegrin corn crepe, a modern twist on tortellini or a vegan black burger with seaweed and tofu. Over on the main stage, there’ll be a programme of big-name speakers, from French culinary icon Raymond Blanc and food personalities John Torode and Andi Oliver to a host of top chefs such as Gennaro Contaldo (whose demonstration is entitled The Italian Way), Adam Handling and Zoe Adjonyo, who’ll all be showing off their skills with live cooking demonstrations. Glen Mutel, editor of National Geographic Traveller Food, said: “When it comes to food, the UK’s outlook has long been international. We excel at putting our spin on the world’s
most exciting dishes and at providing the perfect environment for the planet’s best chefs to come and push the boundaries. More than any other event this summer, our festival will truly reflect this, giving visitors a chance to broaden their minds as well as their palates.” The Wine Society will be hosting wine workshops and tastings at the event, and in addition to its stand London’s Spaghetti House will be bringing along two chefs, who’ll be whipping up a modern take on tortellini and gnocchi in the Cinnamon Theatre.
Gozney achieves crowdfunding target Gozney (www.gozney.com), a British manufacturer of innovative fire and stone ovens for professional and home spectacularly reached its crowdfunding target within just two hours of launching, report the firm. The campaign - which sought to raise £500,000 to accelerate its expansion into key overseas territories and launch new, innovative consumer products - has been backed strongly by investors around the world. The crowdfunding campaign is being hosted on crowdcube.com, and has been creating a stir amongst investors who have been impressed by the Gozney team’s passion and expertise, plans for innovative new products and its readiness for international expansion. With 148% international sales growth over the past two years, Gozney says that it is primed to expand quickly into additional markets - making it an attractive proposition
for potential investors (the campaign is set to run until Wednesday, 10 July 2019 at midnight). Since its 2011 inception by inventor and entrepreneur Tom Gozney, Gozney has become well known for its premium restaurant pizza ovens and residential fire and stone ovens, and boasting an impressive client list including Franco Manca, Pizza Pilgrims and Homeslice. “We’re delighted by the response to our crowdfunding campaign. The fact that every single investor understands and supports our vision for Gozney is very special and we’re incredibly thankful for their support,” said Tom Gozney, founder and CEO at Gozney. “The team was confident that we’d come close to reaching our funding target, but the speed in which it was achieved has been something else. We’re excited to be able to deliver the brand’s next stage of growth and reward the trust has been bestowed upon us.” July 2019
NEWS
Jamie Oliver’s UK restaurants go into administration May saw Jamie Oliver’s UK restaurants, which had been employing over 1000 people, go into administration, with the group calling in the administrators only two years after narrowly avoiding collapse before. “I am deeply saddened by this outcome and would like to thank all the staff and our suppliers who have put their hearts and souls into this business for over a decade. I appreciate how difficult this is for everyone affected. I would also like to thank all the customers who have enjoyed and supported us over the last decade, it’s been a real pleasure serving you. We launched Jamie’s Italian in 2008 with the intention of positively disrupting mid-market dining in the UK high street, with great value and much higher-quality ingredients, best-in-class animal welfare standards and an amazing team who shared my passion for great food and service. And we did exactly that,” said Jamie Oliver in a statement. Specialist business property adviser, Christie & Co, were appointed to advise on the sale of Jamie Oliver Restaurant Group lease portfolio after Will Wright and Mark Orton from KPMG’s Restructuring practice were appointed joint administrators to the Jamie Oliver Restaurant Group Limited, and its subsidiaries (namely, Jamie’s Italian Limited, Jamie’s Italian Holdings Limited, One New Change Limited and Fifteen Restaurant Limited). The portfolio comprised 20 leasehold sites, which previously traded as Jamie’s Italian, Barbecoa and Fifteen London. Eight sites occupy strong trading positions throughout Central and Greater London with twelve sites situated in prime locations across the UK. Since then, all of the Gatwick airport sites have been sold through the administrators to
the transport hub hospitality operator, SSP, with all 250 members of staff who work across the Jamie Oliver’s Diner, Jamie’s Italian and Jamie’s Coffee Lounge at Gatwick Airport having transferred to SSP as part of the agreement, the company say. CGA and AlixPartners have reported that the group restaurant sector – managed operators with more than one location - has seen numbers trimmed by 0.1% in the 12 months to December 2018, the first fall since the start of the decade, and their latest Market Growth Monitor shows the pace of closures has accelerated in the first quarter of 2019, they report. As of the end of March, Britain had a total of 5,785 group restaurants—1.1% fewer than at March 2018, and equivalent to nearly six net closures a month, they add. Although in the longer term, group restaurants
have seen huge growth - their numbers have increased by more than a quarter in the last five years, or by an average of nearly five a week - it is becoming clear that those boom years are over, claim the researchers. The rate of closures is not uniform around Britain. The number of group restaurants has fallen in the areas where their density is highest: by 2.8% in South England and by 1.3% in London. The rates of decline in North England (0.4%) and the Central / Wales region (0.5%) are markedly slower—probably because saturation in towns and cities here has not been quite so apparent. Scotland, meanwhile, has actually added to its number of group restaurants in the last 12 months. “It is little surprise to find that high streets are bearing the brunt of closures. Group restaurants here fell by 2.4% in
the 12 months to March 2019, in sharp contrast to net openings of 1.8% in suburban areas. And the Italian sector has been a notable casualty: its group restaurant numbers have tumbled by 84 in the last 12 months, following moves by several firms to close swathes of under-performing sites,” commented CGA director Karl Chessell. AlixPartners managing director, Graeme Smith, said: “These latest figures are a reminder that the casual dining sector is a survival of the fittest, and that brands need to have a better quality offer and a closer understanding of their consumers than ever before. As restaurants close, capacity eases and there is more room for surviving operators to breathe. And when restaurants shut, they are often taken on by ambitious smaller brands in particular—and often on better terms.”
www.papa.org.uk 5
NEWS Callebaut launch new guides This spring, the Belgian chocolate producer, Callebaut, has launched new spring and summer recipe guides to help pub, café and restaurant operators offer outstanding desserts that leave a ‘lasting impression’. The latest phase of its popular Lasting Impressions campaign, the new seasonal guides bring fresh tips and recipes to create memorable menus and boost sales across a range of channels, feel the company. Following the successful autumn and winter campaign last year, ‘Lasting Impressions – Spring & Summer’ (www. fortheloveofchoc.co.uk) retains its accessible layout, personalised feel and channel focus, but with a new collection of bespoke content that has been updated to provide further support to chefs and operators. Supporting café, pub and restaurant owners with individually tailored channel guides, profit calculators and stop motion inspiration videos, ‘Lasting Impressions – Spring & Summer’ continues to demonstrate the accessibility of real Belgian chocolate in everyday application and encourages operators to update menus with the season, whilst incorporating chocolate into every aspect of their menus, suggest the company. The campaign’s latest content focuses on making the most of the spring and summer season, delivering exciting recipes and indulgent serving suggestions perfect for the warmer weather when consumers are looking for a lighter or more refreshing treat – potentially to share with friends and family. “The Lasting Impressions campaign is designed to support chefs and operators across the pub, café and restaurant channels with the support and tools needed to maximise profits and use real Belgian chocolate to its full potential,” said Vincenzo Mangano, sales director, Barry Callebaut. “We understand each channel is different, and we have tailored recipes that suit each channel’s needs and reflect the latest consumer dining trends, as well as insight advice that we believe will ensure each and every customer is left with a lasting impression that will guarantee repeat visits.” 6
Campden BRI celebrates 100 years Campden BRI, one of the world’s most respected food research and science organisations, is 100 years old this year. To mark the occasion, the Annual Campden Lecture was delivered by Tesco and Danone, who also celebrate their centenaries this year. Five hundred delegates from across the food and drink industry attended the annual Campden BRI Day conference to hear its chief executive, Steven Walker, together with Tesco group quality director Sarah Bradbury, and Danone vice president quality EDP, John Carter, speak on the past, present and future of the food industry. Campden BRI’s beginnings go back to the First World War, when the UK government wanted to develop ways of preserving food to ensure food security in times of conflict. A milling facility for pheasant feed, next to Chipping Campden railway station, was chosen as the base for this critical endeavour as it was located in the Vale of Evesham, a major area of fruit and vegetable production. The war ended before the facility was established, but the project continued, and the Campden Experimental Factory came into being in 1919. It started off developing canned food processes and over the years its work spread into all areas of food production including scientific, technical and consumer research and testing. Today, as Campden BRI, it is the world’s largest independent membershipbased food and drink research organisation, serving food and drinks companies across the world. It currently has over 2,500 member
companies from 80 countries, including all of the top 10 UK retailers, the top 15 global food and drink manufacturers, and many of the world’s biggest brands. On the centenary, Campden BRI chief executive Steven Walker, said: “Since the early days of canning and freezing food we have grown and diversified and are proud to be the world leader in scientific and technical research for the food industry. Many of our members and clients are household names. Key to Campden BRI’s success is that our work is directed by the industry. ‘With industry for industry’ is our motto so we’re continually working on issues and areas that make a valuable contribution to the sector. I’m proud to lead a great team which is looking forward to being at the centre of the industry for the next 100 years.”
John Carter (Danone), Steven Walker (Campden BRI), Alec Kyriakides (Sainsbury’s and chair of Campden BRI) and Sarah Bradbury (Tesco).
Restaurant Show 2019 Taking place 30 September – 2 October 2019 at Olympia London, the Restaurant Show will return for 2019 with a brand-new allencompassing culinary experience, say its organisers for its 31st year. Featuring both the Bar & Pub and Catering Equipment Expo, attendees will be offered the tools, inspiration and unique networking opportunities to help them succeed in the ever-competitive hospitality industry. The show will cover mega trends influencing consumers including eating out technology, food culture and healthier eating, and some of the industry’s most recognisable names will take to the live stage to cover thought-provoking sessions where visitors are encouraged to interact and ask the experts any burning questions. Perhaps one of the most loved parts of the Restaurant Show is the Competition Theatre, packed full of passionate professionals all
under immense pressure to impress the judges and live audience. With an exciting new twist for 2019, the Restaurant Show will play UK host to the most prestigious gastronomic competition in the world Bocuse d’Or. Visitors can also look forward to the return of renowned industry competitions Kikkoman Masters, Craft Guild National Chef of the Year and Young National Chef of the Year, and the Junior, Apprentice and Senior Compass Chef of the Year. To discover more and register for free, visit www.therestaurantshow.co.uk.
July 2019
NEWS
Investment in food safety and standards under pressure The Food Standards Agency (FSA) and other departments must work together to make food regulation financially sustainable and manage emerging risks such as climate change, population growth, crop disease, food fraud and potentially importing more food from non-EU countries, according to a report by the National Audit Office (NAO). Failures in food safety can have catastrophic consequences for human life, public confidence and the economy. Around one million people in the UK suffer an illness from food each year, potentially costing £1 billion. Managing food safety is challenging because of the highly complex food supply system, which involves food producers, processors, retailers and caterers of varying sizes, they add. The cost of delivering food controls in England in 2016-17 was an estimated £164 million, report the NAO, with 73% of costs being met by local authorities and port health authorities. Spending on food hygiene by local authorities fell by an estimated 19% between 2012-13 and 2017-18 because of funding pressures. Food hygiene staff numbers declined by an estimated 13% relative to the number of food businesses in operation over this period, while food standards staff reduced by 45%. Consequently, some local authorities are failing to meet their legal responsibilities to ensure food businesses comply with the law, they report. The proportion of hygiene checks of businesses (including detecting unsafe food) that were ‘due’ and successfully carried out rose between 201213 and 2017-18, from 82% to 86%. However, less than half the food standards checks (to ensure food is what it says it is) that were due took place over this period, with only 37% carried out in 2017-18, they claim. Nevertheless, most food businesses are meeting hygiene requirements, and levels of major food-borne illnesses have been broadly stable, they report. Between 201314 and 2017-18, numbers of food businesses that were at least ‘broadly compliant’ with food hygiene requirements in England increased from 87% in 2013-14 to 90% in 2017-18. Laboratory confirmed human cases of key food-borne diseases are currently below levels that would trigger an FSA investigation. The FSA monitors levels of illnesses from food and whether businesses are meeting food hygiene requirements. However, the
FSA currently assesses whether food is what it says it is based on consumer confidence rather than on objective evidence of food authenticity, they observe, although the FSA has begun to develop measures to improve its data in this area. The public needs better information to make well-informed choices about what food to buy or what services to use, they feel. Food hygiene ratings for businesses are published online, but in England, where display is not mandatory, only 52% of businesses display food hygiene ratings in their premises, compared to 87% in Wales and 84% in Northern Ireland, where display is mandatory. The public also remain unclear on what information food businesses should provide about whether food contains allergens, they claim. The FSA recognises that it needs to respond to new risks and challenges and has begun reforming its regulatory system to help it better direct resources according to risk. This includes changing how food businesses are registered and introducing national inspection strategies for food businesses with more than one site. The FSA re-prioritised some of its reforms to prepare for EU Exit. The UK’s Exit from the EU will have a significant impact on the UK as some 90% of UK food legislation reflects EU regulations. Around half of the food consumed in the UK is produced in the EU and other countries, often through complex global supply systems. The FSA spent £6.2 million of its budget on EU Exit preparations and received £15 million of additional EU Exit funding across 2017-18 and 2018-19. For example, the FSA has built its capacity to deal with food incidents if the UK loses access to EU systems and networks. However, the FSA has found it difficult to progress its reforms in other areas, observe the NAO. Some reforms will require legislative changes, but these may not be possible in the near-term due to the parliamentary programme being delayed by the government’s preparations for EU Exit. The government does not have a clear view on what a financially sustainable food regulation system should look like, they also add, and is considering making businesses bear more of the costs of regulation, but there are concerns that this could burden businesses and local economies. The NAO reports that it has not seen evidence of joined-up strategic thinking about the level of funding needed for a sustainable system
that protects UK consumers from future food risks, and how much local authorities and businesses should contribute. It also recommends that within six months of the UK leaving the EU, the FSA and government should start to evaluate the medium- and longer-term impacts of EU Exit on the food regulation system and identify potential resource gaps. Clarity is needed on what can be done to avoid incidents that may affect future confidence in the food system and trading relationships, they add. “The regulatory system is showing signs of strain with fewer food control staff in local authorities and delays in the checks they carry out on food businesses. This is at a time when the regulatory system faces increased challenges, particularly as we move towards new trading relationships after the UK leaves the EU,” said Gareth Davies, the new head of the NAO. “At a time when around one million people in the UK suffer a food-related illness each year, potentially costing £1 billion in loss of earnings, hospital admissions and the impact on individual wellbeing, this is a risky game that no one can afford to play,” commented Alex Wilkins, head of business development at iHASCO in response to less spending on food hygiene by local authorities between 2012-13 and 2017-18 because of funding pressures. “While local authorities struggle to uphold their part of the processes, businesses need to step up to ensure that consumers’ health and wellbeing is not being put at risk. At any given time, all employees should have undertaken the appropriate training to keep food safe and hygienic. This training is not optional, but rather, a legal requirement for anybody who regularly handles food. “There is no excuse for handling or preparing food in an unsafe manner, and there’s even less of an excuse to serve this food to customers. Although time constraints and poor training are often used as reasons for poor service, this cannot be continued in any kind of hospitality or culinary establishment. “eLearning programmes, for example, on food safety and hygiene can equip staff with essential knowledge while keeping costs down. Ultimately, adopting best practice for food handling will help businesses gain consumers’ trust and protect their own reputation in the long run.”
www.papa.org.uk 7
N
NEWS
Guardians of Grub crusade to beat food waste A bold new industry campaign has been launched to tackle nearly £3 billion worth of food that is wasted every year across the entire hospitality and food service sector, of which 75% could have been eaten, it is claimed. The Guardians of Grub campaign has been developed by WRAP as part of its ambitious work to cut food waste from farm to fork, and was unveiled in May at a special symposium organised by the government’s Food Surplus and Waste Champion, Ben Elliot, and attended by senior business figures, the Secretary of State for the Environment Michael Gove, and some of the UK’s most wellknown restaurateurs and chefs. The Guardians of Grub campaign is aimed at empowering professionals from across the hospitality and food service sector to reduce the amount of food thrown away in their establishments, from Michelin star restaurants to local pubs and wherever food is served to order, and is about making simple, low-cost changes to the way food is bought, prepared and served that have waste reduction in mind. “This campaign brilliantly shines a light on the food waste epidemic. Initiatives like this provide a strong foundation for change. Less conversation, more action. We are all in this together. It’s time to stand tall and work towards a waste-less future,” said Ben Elliot. A suite of free materials has been produced for the Guardians of Grub, using the latest behavioural change strategies to inform best practice that can easily be incorporated into any business, by anyone (these include information posters and how-to guides, and a free calculator to record the changes being made). 8
There will be a dedicated month of action in September when the hospitality and food service sector will come together to Stand up for Food. Already, many of the UK’s largest hospitality and food service representatives have pledged their support to the initiative, including the BBPA (British Beer and Pub Association), the FWD (Federation of Wholesale Distributors), the SRA (Sustainable Restaurant Association) and UKHospitality. The sector itself is responsible for ten per cent (one million tonnes) of the total 10.2 million tonnes of food wasted in the UK each year, with the cost of avoidable food waste varying between 38p and £1 for every meal it serves. Previous research by the World Resources Institute (WRI) and WRAP across 700 companies operating in 17 countries found a high return on investment for activities implemented to reduce food waste. The average business saving, across multiple sectors,
was shown to be more than £14 for every £1 invested by a business into reducing food loss and waste. Marcus Gover, WRAP CEO said: “We will not tackle the impact of global warming if we don’t fix the food system, and everyone needs to play their part. If everyone in the hospitality and food service industry put as much passion into reducing waste as they do into creating delicious food, it would make a massive difference to cutting the damage food waste is doing to our planet. Through this great new campaign, we are showing how everyone can reduce food waste without compromising on quality, or customer experience, and save money. It’s a double win; for the environment and for business.” The Guardians of Grub campaign is supported by a dedicated microsite packed with free materials that businesses can use to tackle food waste, focussing on common triggers for waste in the kitchen and plate waste (research by WRAP found that on average 21% of food waste arises
from spoilage, 45% occurring in food preparation and 34% from consumer plates). The campaign accompanies a dedicated Action Plan for the sector, published by WRAP earlier this year, which sets out specific milestones the sector needs to achieve to play its part in delivering on the UK’s part in the United Nation’s Sustainable Development Goal 12.3 (to halve global food waste by 2025), and the UK Food Waste Reduction Roadmap (these include action to reduce food waste within preparation and service, and reducing consumer waste). WRAP is engaged with senior influencers in the sector to help cascade the Guardians of Grub messages outwards to create a long-term industry movement. The organisation is calling on businesses to encourage their staff to get involved, and stimulate participation more widely to Target, Measure and Act to reduce food waste (more information can be requested from GuardiansOfGrub@wrap.org.uk). July 2019
NEW
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Della Terra Peeled Plum & Chopped Tomatoes, Della Terra Pizza Ready Sauce
NEWS
Could 3D printed meat make the UK population turn vegan? Giuseppe Scionti, founder and CEO of Novameat, showcased the world’s first 3D printed plant-based steak at London Food Tech Week (20-24 May 2019), and which claims to be the world’s biggest celebration of the latest food tech trends “The idea of a 3D printed plant-based steak first came to me when I was working as a researcher and professor in bioengineering at the UPC University in Barcelona last year,” said Giuseppe Scionti. “I was using a 3D bioprinter to create tissues which would serve as prototypes of artificial human organs, when I developed an ear-shaped structure that looked surprisingly realistic. I decided to show the ‘ear’ to some world-famous (and Michelin-starred) Spanish restaurants and chefs who were very impressed, which prompted me to adapt the technology to create an edible plant-based meat, which I patented. “As a flexitarian myself I think there’s an urgent need to revolutionise the food system and introduce more meat alternatives to help save our planet. In many ways I believe that our generation is lucky; we’re the first people in history with the technology and knowledge to be able to physically reverse climate change. If we can do it, we’ll be remembered for that. “I decided to call the world’s first 3D printed plant-based steak Novameat. Nova means ‘new’ in Latin; I wanted to show that it’s a meat successor. There might be many plant-based burgers already on the market such as those found at Impossible Foods and Beyond Meat, and there are a plant-based meat substitutes
which have the texture of meat and are soy or wheat gluten-based. The big difference with our technology, compared with these, is Novameat is a plant-based meat substitute which has the very same taste, texture, appearance and nutritional properties as real beef steak. We want to scale-up our technology as soon as possible to build bigger and more efficient machines that are more effective than 3D printers, which I believe will have a real impact the food system. “At the moment, we have different versions of the first ‘meat’ prototype, most of them made of organic rice and pea proteins, and fibres from algae. However, the final set of ingredients will change in the next few months
as we’re working with chefs to focus more on the taste and nutritional properties. We will of course do our best to select ingredients and suppliers that support organic farming and biodiversity. “So far, we have developed the first prototype of the product, which only exhibits the texture of a steak. But I hope that we will be able to generate a proper plant-based steak substitute (which I would like to call Novameat 1.0) by the end of 2020. I hope to see our technology being used by big food manufacturers to produce plant-based meat alternatives on a widespread basis to hit UK shelves before 2022. We’ll also partner with innovative restaurants too, to bring plant-based fibrous meat to a widespread audience even faster. “The current prototype only has the texture of steak - not the same nutritional properties. In the near future, after working with chefs and food development labs, we will also be able to vary and customise the nutritional properties of the meat which will help solve hunger issues in the poorest areas of the planet. For example, for the poorest parts of Africa we could offer ‘meat’ with extra proteins and vitamins. We could also provide personalised food for astronauts for space travels very soon. I do think it’s a possibility that when this plant-based meat is more widely available UK supermarkets and restaurants it could make a significant number of people turn vegan - or at the very least flexitarian. This will go a long way to impacting climate change.”
Aryzta launch a limited edition Prosecco cheesecake Aryzta Food Solutions has launched a new addition to its range to help add some sparkle to dessert sales, say the company. Inspired by iconic and staunchly British events such as Royal Ascot, Wimbledon and Henley Royal Regatta, Aryzta say that their bakers have offered up an unmistakeable taste of summer with the launch of a limitededition Gluten-Free British Blackcurrant & Prosecco Cheesecake. The fruity new bake features a gluten-free biscuit base and a creamy baked cheesecake topped with a vibrant British blackcurrant & Prosecco glaze (pre-sliced into 12 portions, it is available now, for a limited time). “Nothing says summer quite like bubbles 10
and berries, so we’re delighted to be offering this sparkling bake to caterers. It’s a true taste of summertime, providing operators with a sensationally simple solution to premiumise menus – the fact that it’s glutenfree only sweetens the deal,” said Paul Maxwell, Aryzta Food Solutions’ marketing manager. “Incremental add-on sales are incredibly important for operators and this limitededition cheesecake lends itself perfectly. Consumers want to feel that they’re getting something that no one else can offer and so by personalising menus with drink pairing recommendations, such as sparkling wine, this can help to drive margins.” July 2019
ADVERTORIAL
Eurostar Commodities launches Della Terra pizza flour Specially created for the fast paced environments of take away and convenience this new premium grade flour can be trusted to deliver quality and consistency time and time again Eurostar Commodities has added a new, versatile pizza flour to its range. Della Terra is a new premium quality pizza flour that is trusted by professional chefs to produce superior pizza time after time. Della Terra is a high protein pizza flour, at 13%, producing perfect results for high calibre ‘deep pan’ and ‘thin crust’ style pizzas as well as Italian breads. Milled from carefully selected high protein wheats with strong gluten, Della Terra absorbs more water than other flours giving a higher dough yield and excellent consistent results. Coming from Eurostar Commodities portfolio of high quality ingredients Della Terra
www.papa.org.uk
pizza flour has been especially developed by the Technical Development Team, for the fast paced environments of take away, fast food and convenience restaurants. Philip Bull, MD, Eurostar Commodities, said: “Absolutely delighted to bring to market Della Terra pizza flour which reliably over exceeds expectations creating a crispy and golden crust and an airy, soft base. This will really add value to the convenience market especially offering fantastic quality at a highly competitive price. We believe this will deliver stand-out pizza that consistently delivers great tasting results time after time.”
Davide D’Auria, Technical Development Manager, Eurostar Commodities said: “Our Della Terra absorbs more water than other flours available in this market. This means higher quality and an increased yield. We recommend at least 600ml water for every kilo of Della Terra flour and this means more dough balls and more consistent high quality pizza. We’ve also had positive feedback from early customers who tell us that Della Terra is easy to use, and also extremely versatile, perfect for making Italian Ciabatta and Focaccia breads as well.” Della Terra Pizza Flour forms part of Eurostar Commodities
successful own brand Italian range including Peeled Plum Tomatoes, Chopped Tomatoes and Pizza Ready Sauce, as well as Fior di Maiella pizza seasonings and Donna Chiara dried pasta. Eurostar Commodities is an innovative family business from Yorkshire established in 1994, supplying over 10,000 tonnes of product to the UK and Europe every year. Core brands include Kintaro sushi rice, GMI Italian flour, Confucius and Chinese Emperor long grain rice, and Eurostar own brand products. More information about Della Terra can be found online at http://www.eurostarfoods.co.uk or call 01484 320 516. 11
NEWS
Alfa Pro’s latest relaunch covers all bases Alfa Pro, the Italian manufacturer of commercial pizza ovens, has updated its portfolio with the relaunch of two striking ovens, complete with a traditional wood-fired design, that makes them suitable for outdoor use and perfectly timed for the start of the alfresco dining season, feel the company. The updated Quattro Pro and the larger Quick ovens combine a spectacular design with the option of a natural wood-fired cooking method. Heavy-duty castors also enable both ovens to be positioned outside, in a garden, terrace or alfresco cooking area during the warmer summer months, and moved into the kitchen for the winter, they point out. Distributed exclusively in the UK by Jestic Foodservice Equipment (www.jestic.co.uk), the Alfa Pro portfolio includes a host of sizes, from countertop to larger freestanding units and a choice of natural gas, hybrid and a wood-fired design. The Quattro Pro is a simple, effective and ready to use
oven. With a capacity of up to 70 pizzas per hour and an innovative light weight design, it is perfect for outdoor events or mobile business, claim the company. For those looking for the ultimate in mobile, wood-fired pizzas ovens, the Alfa Pro Quick is available as a countertop version for mobile trucks, or on a stand with castors for static sites, and bringing an impressive capacity of 110 pizzas per hour, and a cook time of as little as two minutes.
Both the Quattro Pro and the Quick feature an 8cm thick refectory floor, which retains and evenly distributes the heat throughout the cooking chamber. The unique design of the ovens allows for a superfast heat up time, reaching 450°C in just 35 minutes. Consuming an average of 4.5kg and 7kg of wood per hour respectively, the Quattro Pro and the Quick are designed to achieve a consistent cook and authentic, wood-fired taste.
“Alfresco dining is what the summer is all about. Enjoying a chilled beverage and a delicious meal with friends and family on a warm evening is somewhat of a British pastime. To really make the most of this opportunity, many businesses have turned their outdoor space into extensions of their restaurant, with dedicated seating and prep kitchens,” said Steve Morris, Jestic’s sales director. “The re-launched wood-fired Quattro Pro and Quick from Alfa Pro offer chefs all the great benefits of an artisan pizza oven typically found in a kitchen, in mobile design that is suitable for use outside. Both the ovens also feature a unique honeycomb stainless steel structure to the chamber, making them lightweight, yet robust and capable of withstanding frequent use.” To maintain output during peak trading hours, both ovens offer an enhanced chamber size, which is capable of cooking up to six pizzas simultaneously, point out Jestic.
Birra Moretti invites millions of people to get together in its biggest campaign Italian lager, Birra Moretti, says that it is setting its sights on bringing millions of people together this summer in an ambitious campaign that has seen the launch of a TV commercial, digital, trade activation, PR and festival activation in the brand’s biggest campaign to date. Il Grande Invito, meaning ‘the big invitation’, will see millions of people encouraged to gather together around the table over great food and beer, to make time for what matters – family and friends. Over the coming months, Birra Moretti’s major TV campaign will run alongside in-pub and in-store 12
activations, a major PR campaign, an extensive digital activation and a major experiential activation at one of the UK’s leading festivals, Barclaycard Presents British Summer Time at Hyde Park. The TV advert is a celebration of Birra Moretti’s authentic heritage, showcasing a family coming together around a table for lunch in a picturesque Italian town and highlighting the importance of making time for what matters, an integral part of Italian culture. Iza Glodek, premium brands unit director at Heineken said: “Birra Moretti has achieved phenomenal growth over the last
five years, thanks to a relentless focus on quality, authenticity and its unique Italian credentials. The continental premium lager sector continues to be incredibly strong. “Food is proven to be a fantastic way to entice customers and what’s more, it’s perfectly
aligned to our beer’s traditions. Through Il Grande Invito, our mission is to bring people together around the table this summer, creating long-lasting moments centred around food, and of course with Birra Moretti at the heart of this.”
July 2019
NEWS
SHORTS
Small, but perfectly formed Filippo Berio has made a small, but perfectly formed, addition to its range of olive oils – a 100ml Extra Virgin Olive Oil available now in Tesco stores across the UK. The little bottle is a perfect, convenient size for all manner of uses, suggest the company from lunch at work, to picnics in the park, for travellers, and as part of an all-important student care package. It also allows new customers to sample the flavour and to taste Filippo Berio olive oil before purchasing a larger bottle. Lavazza unveil re-launched food service range Lavazza announced the unveiling of its re-launched food service range, the Classic Collection, at the recent European Coffee, Tea & Soft Drinks Expo (21 and 22 May). Ideal for perfect extraction and coffee preparation in professional settings, the Classic Collection has been created for lovers of traditional Italian espresso coffee with a contemporary twist, say the Italian brand. The newly revamped collection was used on the Lavazza stand as part of the demonstrations hosted by Lavazza’s Training Centre experts. Lavazza was also the Official Coffee Sponsor of the Barista Masterclasses taking place at the event, which demonstrated the talents of well known championship-winning baristas, including Jason Clark, author of The Art & Craft of Coffee Cocktails. Ravioli Sardi enters range Pasta company, Surgital, have announced the official launch of Ravioli Sardi as part of their Laboratorio Tortellini range. A tribute to the beautiful island of Sardinia, say the company, this latest pasta features a strong flavour of sheep’s milk ricotta. For a long time, this product has been dedicated only to the regional Sardinian cuisine, they point out, but now it has officially joined the wider range of Laboratorio Tortellini products. London ranked top A comparative study has revealed the European cities with the highest number of cafés, bars, and restaurants, with London ranking first as the European city with the most bars, cafés, and restaurants overall. Manchester ranks second for the UK and 23rd for Europe with the northern hub having an impressive number of cafés and bars, feel the research commissioners - Mobile payments platform, SumUp. Paris ranked second in Europe behind London, although the French capital outnumbers London for restaurants but trails behind in cafés and bars, they found. The World’s 50 Best Restaurants 2019 The World’s 50 Best Restaurants has announced its 51-120 list, and in its annual global ranking Lido 84 on Lake Garda, Italy – this year’s winner of the Miele One To Watch Award – at number 78 is a significant newcomer to the list, alongside Uliassi, the highest new entry in the 51-120 list at 61 (for this year only, the list expands from 51-100 to 51-120 in celebration of the 120th Anniversary of the event’s lead sponsor, S.Pellegrino & Acqua Panna). 14
Colpac’s sustainable solution for ZA Colpac (www.colpacpackaging.com) have created a range of versatile, recyclable food pots for ZA – the new, food-to-go brand launched by Pizza Express. ZA, which is currently on trial, was developed by PizzaExpress earlier this year following demand from customers who still want the PizzaExpress experience, but a wider variety of take-away options. From the chain’s traditional pizza offerings, served by the slice, the brand also caters to the growing breakfast-to-go sector with fresh porridges, fruit and baked goods. Colpac, designers and manufacturers of sustainable food packaging solutions, worked with ZA to create packaging solutions for its selection of fresh porridge pots. Featuring a range of different flavours, the pots are
packed with hot porridge and stored within the hot food cabinet. Created from fully recyclable board, the pots are a sustainable solution which can easily be recycled by the customer. Fully insulated to hold the heat of the product within, the pots can be reheated and the lid features small holes for ventilation, and to promote ZA’s vibrant branding, the paperboard can be customised to depict the company’s messaging and logo, increasing the on-shelf appeal for customers.
Smurfit Kappa launches innovative new olive oil packaging Smurfit Kappa, the company behind the Bag-in-Box® packaging solutions, has recently launched a new stand-up pouch for olive oil. Part of its innovative Pouch-Up® portfolio, the new pouch is available as a 1.5L unit, and weighs 17 times less than its glass counterpart. This weight reduction, along with the pouch’s space-saving format, is not only more cost-efficient for the customer, but also leads to a significant reduction in the use of plastic and in CO2 emissions during transport. It also works perfectly with both automatic and semi-automatic filling machines. The design of the pouch allows for custom labels to be added within the free space to provide an eyecatching design for the product and increase brand recognition. The free-standing flexible packaging has been increasingly popular amongst consumers due to its ease of use and longer shelf-life. Smurfit Kappa Bag-in-Box say that
their priority is minimising its impact on the environment throughout every aspect of its operations from supply to manufacturing, to distribution and recycling.
July 2019
le5stagioni.it curtarolo@agugiarofigna.com ÂŚ +39 049 9624611
NEWS
Elior’s Cheatah pizza delivery service is rolled out Elior UK has launched a unique online and on-site pizza delivery service at the University of Roehampton and Her Majesty’s Naval Base Portsmouth. After a successful trial, the service will also be rolled out to further UK universities and B&I sites, say the company. Cheatah has been created to deliver a mouth-watering range of fresh dough pizzas, sides, dips, desserts and drinks direct to campus halls, as well as offering a collection service at Portsmouth Naval Base, say Elior. This online service (www.cheatah. co.uk) is an agile food offer that can be adapted as the business demands, utilising technology to meet customer needs. It began its trial at University of Roehampton back in September - perfect timing to curb cravings during the 2018-19 ‘Freshers’ Week’, and received a fantastic response, with over 5,000 pizzas sold since its launch (85% of students scoring their experience as
excellent, 79% having recommending the offer to a friend and 72% scoring Cheatah as excellent value for money). Also, Cheatah employs University of Roehampton students to deliver and prepare orders, creating additional student jobs. At HMNB Portsmouth, evening sales have doubled since its launch, Elior report, sales having increased by 45% year on year in April, and with every pizza sold a donation is made to the Royal Navy & Marines Charity. “We created Cheatah so our customers could enjoy freshly cooked, high quality and affordable meals on demand. Working with chefs and nutritionists, we developed a menu focusing on best seller combinations from the high street. In fact, our range rivals mainstream vendors on value for money, averaging at just £10 spend per head. What’s more, the popular service has contributed to student employment levels, proving a costeffective endeavor all round,” said Matthew
Joblin offer development manager at Elior. Jerry Woods, director of estates & facilities University of Roehampton added: “I am delighted that Elior is always looking for opportunities to develop its offer to students and staff. Cheatah is one example of how it’s looking to meet the needs of students at the University to ensure that there are additional food offers on campus during the evening, coupled with the fact that it’s offering a delivery service to students in halls, which provides a complementary service to that offered by the high street.” The Cheatah menu features pizzas cooked in Elior’s firebrick ovens and a choice of 19 toppings, including favourites such as chorizo and ham, and their pizza creations include The Cheeky Cheeto and The Barbied Bird. There are also options for vegan bases, cheese, and toppings such as jackfruit and seitan and Ssdes include garlic bread, nachos, chicken dippers and salads.
‘Marvellous’ new glassware from Artis Artis®, a distributor of glassware to the foodservice industry, has announced the launch of a very different range of stemware by famed Italian design house, Luigi Bormioli. Called I Meravigliosi, which translates from the Italian as ‘marvellous’, this collection has a totally different shape and is made using a new production technique, say the company. In all, there are 10 subtly different shapes of bowl, each designed to match a different grape variety and bring out the best in that wine type. I Meravigliosi is the latest addition to the Artis ‘Wine connoisseurs’ section in its 2019 illustrated price list. I Meravigliosi has been designed to capture the quality and intense aroma of the wine, since the flat base shape of the bowl creates a decanter effect. Targeted at the fine dining 16
market, these glasses enhance the quality and ‘nose’ of the wine. The glasses themselves are super-light and balanced in the hand whilst at the same time being robust and flexible thanks to Luigi Bormioli’s patented titanium reinforced SONhyx manufacturing process.
There are 10 pieces in all, with glasses to suit Riesling, Chardonnay, Chianti, Cabernet/ Merlot, Oaked Chardonnay, Barolo/Shiraz and Prosecco wines, together with a coupe, beverage glass and a stemless wine glass (as an introductory offer all pieces are available
in smaller sales carton sizes of either six or four and, from 28 May to 30 August, list prices have been reduced by 20% on the entire ‘Marvellous’ collection and vary from £2.40 for the 45cl stemless glass to £5.04 for the extremely large 75cl Barolo/Shiraz glass). July 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
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PAPA AWARDS 2019
Sponsored by
2019 This year marks 30 years of the PAPA Awards and we will be celebrating this year’s winners in our special 30th anniversary annual awards ceremony. The PAPA Awards showcase the finest pizza, pasta and Italian food businesses and the celebrations this year promise to be the most exciting ever as we honour and reflect 30 years of these prestigious awards. From best Italian Chain restaurant to the best frozen pizza, the awards will celebrate everything that is so fantastic about this buzzing, vibrant industry. With an exciting programme of events including comedian Rod Woodward and live music this promises to be an evening not to miss. The PAPA Awards take place at the Royal Lancaster London Hotel on Thursday 14 November where we will be announcing the winners across all categories.
For information or to book a ticket, visit www.papa.org. uk or complete the form overleaf. The categories for this year’s 2019 PAPA Awards will celebrate the heroes across the spectrum of this exciting industry and could see your business achieve national recognition. Whether your business is a major high street name or a thriving independent, the PAPA Awards are an opportunity for gaining recognition as well as promotion. The aim of the awards is to recognise excellence in all aspects of the market from designing pizzas to making and selling pasta products. We will be scouring the country for the very best examples of pizza, pasta and Italian food, so make sure you are part of what promises to be the biggest celebration in the Italian food business calendar.
TO ENTER‌ Please visit www.papa.org.uk/awards to download an entry form or email caron@papa.org.uk for more information. All judging will be undertaken by experts in the field who are bound by confidentiality agreements. 18
July 2019 Closing date: All entries must reach the Association by no later than 23 August 2019.
PAPA AWARDS 2019
THE AWARDS PAPA OVERALL OPERATOR AWARD This is a lifetime award, presented to an individual, company or organisation who the judges consider deserves recognition for the contribution made to the industry. Nominations should state simply who should be considered for the award and why. This award will only be presented when the judges feel it is merited.
the food served is rooted at the heart of Italian cuisine and which offers a genuine taste of Italy. All restaurants must have a minimum hygiene rating of five. Judges will be looking for independent restaurants which set a standard for others to follow, focusing particularly on standards in terms of menu choice, food quality, service and the ambience. Gold awards will be presented to a maximum of six winners with a platinum award given to the one considered exceptional.
PIZZA RESTAURANT CHAIN AWARD All pizza restaurant chains will be considered for this award. The award will be given to the pizza restaurant chain (a business with 10 or more restaurant sites) which is shown by research to have been the most successful in the year maintaining growth and customer loyalty. For the purposes of the awards, a pizza restaurant is defined as one where pizza forms the main focus of the business.
INDEPENDENT PIZZA DELIVERY AWARD This award aims to recognise the independent operators (businesses with up to five stores) who are successfully driving their businesses in the delivery/takeaway sector. Gold awards will be presented to a maximum of six regional winners with a platinum award given to the one considered exceptional.
ITALIAN RESTAURANT CHAIN AWARD Acknowledging the best in genuine Italian restaurant chains in the UK, this award will be presented to a specialist restaurant where the food served is rooted at the heart of Italian cuisine and which offers a genuine taste of Italy and experience. All Italian restaurant chains (a business with 10 or more sites) will be considered. INDEPENDENT PIZZA RESTAURANT AWARD These awards are given to independent pizza restaurants (with less than 10 sites where pizza is the predominant item on the menu) that set a standard for others to follow. Judges will focus particularly on standards in terms of product, service and overall atmosphere. All restaurants must have a minimum hygiene rating of five. Gold awards will be presented to a maximum of six regional winners with a platinum award presented to the restaurant considered to be exceptional.
INDEPENDENT ITALIAN RESTAURANT AWARD Aimed at identifying the best in genuine independent Italian restaurants (with less than 10 sites) in the UK, these awards will be presented to specialist restaurants where
www.papa.org.uk
SMALL CHAIN DELIVERY AWARD This award aims to recognise the small chain operators, (businesses with five to 20 stores) who are successfully driving the delivery/takeaway sector. All entries must have a minimum hygiene rating of five. The winner will receive their award, on stage, at the awards dinner and will also receive co-marketing and a co-branded package including clothing, car branding, social and email campaigns, from JUST-EAT. All small chain delivery operators are considered.
PIZZA DELIVERY CHAIN AWARD All major delivery chains (business with 20 + stores) will be considered for this award. The award aims to recognise the chain operators who are successfully driving the delivery/ takeaway sector.
FROZEN PIZZA MULTIPLE RETAILER AWARD The award aims to recognise those supermarkets which are actively driving the frozen pizza sector of the market. All retailers are automatically considered for this award.
CONVENIENCE STORE PIZZA AWARD This award aims to recognise those convenience store retailers which are actively driving the convenience pizza sector of the market. All retailers are automatically considered for this award.
CHEESE
CHILLED PIZZA MULTIPLE RETAILER AWARD All multiple retailers are automatically considered for this award. The award will be given to the retailer considered to have done the most in the qualifying period to actively drive the chilled pizza sector of the market.
PASTA RETAILER AWARD This award aims to recognise those supermarkets which are actively driving sales of pasta. All retailers are automatically considered for this award.
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PAPA AWARDS 2019
MANUFACTURED PIZZA PRODUCT AWARD This award aims to encourage new product development in the pizza market by rewarding those who are striving to develop the market through innovation and recipe development. Products short-listed for this award will be presented to a panel of judges for sampling. This award is for the best product and not a range. Three separate awards will be presented within this category under the following headings: • Best new ‘everyday’ pizza product • Best new ‘indulgent’ pizza product • Best new ‘innovative’ pizza product
INNOVATIVE FOOD TO GO AWARD Recognising the dynamic and expansive role played by businesses with Italian food at their core that bring authentic Italian cuisine to the ever-growing food to go market. This category is open to any retail or catering business, focusing on Italian Food to Go products.
Equipment and support sponsor
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MANUFACTURED PASTA PRODUCT AWARD To encourage new product development in the pasta market by rewarding those who are striving to develop the market through innovation and recipe development. This category is open to any product launched within the 12-month qualifying period of 1 September 2018 to 30 August 2019 and which is still on sale at the time of judging. Products short-listed for this award will be presented to a panel of judges for sampling. This award is for the best product and not a range. Two separate awards will be presented within this category under the following headings: • Best new retail pasta product • Best new foodservice pasta product NEW PRODUCT AND INGREDIENT AWARD This award aims to recognise those suppliers who are developing/sourcing new equipment, products and ingredients for use by manufacturers or restaurant/delivery businesses. The judges will be looking for innovative ideas which can positively benefit the market.
Cheeseboard provided by:
PIZZA AND PASTA MARKETING AWARD To recognise successful marketing and promotional initiatives by businesses operating in the UK pizza, pasta and Italian food industry, this award is open to all those involved in the market, including suppliers and the judges seek to identify initiatives that have been used to achieve specific strategic goals.
NEW FOR 2019 PAPA ENVIRONMENTAL AWARD With the food industry generally under the spotlight in terms of the recyclability of packaging, food waste and sustainability, this award aims to recognise those businesses and individuals in the pizza, pasta and Italian food industry who are leading the way in this area. Whether it is the use of recyclable materials for packaging, such as glass, or in finding new ways to do things that improve sustainability, this award aims to recognise the work being done by businesses in the sector to improve the environment.
The Award Qualifying Period is 1 September 2018 to 30 August 2019 AWARDS CLOSING DATE 23 August 2019
July 2019
GREAT INGREDIENTS, GREAT FOOD. Dawn Farms is the largest dedicated supplier of cooked meat ingredients and fermented and dried sausage products outside of the US. As the preferred supplier to the world’s leading pizza brands we offer a guaranteed ready-to-eat (RTE) product which can be used safely on pizza, in sandwiches and salads or pasta dishes without any need for further cooking.
Visit www.dawnfarms.ie to discover the ingredients that set us apart.
PIZZA CHEF 2019
£3,000 Prize! PIZZA CHEF of the year 2019
Could it be you?
Is your Margherita marvellous or have you perfected a padana? Maybe you have created your own twist on a traditional pizza? The search is on for the Pizza Chef of the Year 2019! The Pizza Chef of the year competition offers a real opportunity to have your pizza skills recognised on a national level. As well as a £3,000 prize, the competition offers incredible kudos, being named as the Pizza Chef of the Year. Follow in the footsteps of previous winners Marco Fuso and Roberto Manocchi, and enjoy the prestige that winning this title can bring to you and your business.
PIZZA CHEF of the year 2019 Pizza Chef of the Year 2017 Marco Fuso (left) and Pizza Chef of the Year 2018 Roberto Manocchi (right) at work during the competition final. Roberto Manocchi’s 2018 winning pizza, Dolce Sorpresa
The competition Contestants are required to design a pizza recipe around a specific sponsor’s product in each of the competition categories. We are delighted to be working with some familiar favourite ingredients like Whitworth’s freshly milled flour and Tulip’s tasty meat toppings. Watch this space as we will be announcing more sponsors with more exciting ingredients for the Pizza Chef Competition 2019. The Pizza Chef of the Year competition offers participants the chance to receive considerable publicity and prestige for them and their business by competing and ultimately winning the overall title of Pizza Chef of the Year. In addition, there’s ample opportunity to network with colleagues and suppliers in the industry, test creativity and innovation and showcase the winning pizzas.
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PIZZA CHEF 2019
Tulip is at the fore of the food manufacturing industry, providing a wide range of quality, cost effective and innovative products to the retail and foodservice sectors. All Tulip meat comes from farms that are committed to independent higher welfare standards. Tulip’s succulent chicken chunks make a great meaty pizza topping that can be teamed with an exciting array of flavours.
Whitworth Bros manufacture flours in some of the most technically advanced mills in the world. Their Aquila pizza flour is a high protein pizza flour with a Canadian wheat inclusion and good quality gluten giving a good stretch and lift suitable for both traditional Italian style thin crust and deep pan pizzas.
The Pizza and Pasta Chef Grand Final takes place on Thursday 14 November at EPPS, the European Pizza and Pasta Show. The final competition will see the chefs battling it out on stage in front of a live audience competing for the prestigious title Pizza Chef of the Year.
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PIZZA CHEF 2019
EPPS, the European Pizza and Pasta Show takes place at Olympia, London on 13–15 November 2019. The show is the leading B2B trade event for the pizza and pasta industries in Europe. The event brings together the fast-growing pizza and pasta market into the spotlight by showcasing leading UK and European food products and ingredient suppliers, equipment, furniture and tableware manufacturers, as well as franchise and service providers.
How to enter Celebrity chef Theo Randall will be judging the competition and hosting the PAPA Awards that evening where we will crown our Pizza Chef of the Year 2019. 24
To register entry for the Pizza Chef competition please contact sandra@papa.org.uk or visit www.papa.org.uk for updated entry information. Deadline for registration is Wednesday, 31 July 2019 and further competition details will follow. Sponsor product will be sent in September and chefs will be required to send their recipes along with a photograph of their creation. The winning chefs will be invited to join us for the Grand Final which will be held at the EPPS Show on Thursday, 14 November 2019 in front of a live audience.
July 2019
Hosted by Theo Randall
and Rod Woodward
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JOIN US AT
THE WESTBOURNE SUITE ROYAL LANCASTER LONDON HOTEL HYDE PARK, LONDON W2 2TY THURSDAY 14TH NOVEMBER Drinks reception 7pm Awards hosted by Comedian ROD WOODWARD Celebrity Chef THEO RANDALL
2019
Entertainment by The All Covered Up Party Band Entertainment until 1am Dress code: Black tie
DINNER BOOKING FORM To book your place at the PAPA Awards Dinner, please complete the following: Contact name: …………………………………………………………………. Business name: ……………………………………………………………. Address: ……………………………………………………………………………. ……………………………….Post code: ……………………………….. Tel. No: ………………………………….Fax No: ..…………………….. Email: ……………………………………………………………………………... I wish to book: ….. table(s) of 10 places at the 2019 PAPA Awards Dinner at £2580 + VAT …… place(s) at the 2019 PAPA Awards Dinner at £270 + VAT per place
Please note that all bookings made and invoiced must be paid for prior to the event. Cheques can be made out to the Pizza, Pasta & Italian Food Association, or PAPA. Alternatively, payment can be made at the time of booking by completing the section below. A receipted invoice will be forwarded upon completion of booking. No refunds can be made if cancellations are made within 20 days of the event and any cancellations before this time will be subject to a 25% cancellation charge.
Credit Card Payment Card No ……………………………………………………………. Valid from ………/………. Expiry date ………./…….. 3 digit Security No. on reverse ………….. Name on card ………………………………………………… Post code ……………. House No…………….. (for security purposes only) Please email completed form to caron@papa.org.uk or post to: Caron Parry, PAPA, Association House, 18c Moor Street, Chepstow. Monmouthshire. NP16 5DB
PASTA CHEF 2019
£1,000 Prize! PASTA CHEF
of the year 2019
We are also on the search for the Pasta Chef of the Year. We are working with Ebrofrost and their frozen ready to cook pasta, to find the UK’s best pasta chef. There is so much opportunity at stake with a £1,000 prize alongside the kudos of being recognised nationally as the Pasta Chef of the Year. Last year’s winner Frank Ascrizzi from Divino Enoteca has enjoyed the opportunities that winning the title has given him.
Frank Ascrizzi’s winning pasta dish, Pappardelle con ‘nduja e stracciatella di bufala
The competition Ebrofrost freshly make their pasta from semolina dough and shape it to nearly 100 different designs. The pasta is then fully cooked and shock-frosted, ensuring the fresh product retains its full aroma, texture, and colour. This year the competition has two categories:
Pappardelle
Using the Pappardelle large, broad, flat pasta ribbons, this year’s chefs are to create a unique dish or an inventive interpretation of a classic dish using the pappardelle pasta.
Rigatoni “Free From”
Using Ebrofrost’s gluten free and vegan Rigatoni the chefs are tasked with creating an exciting “free from” recipe made without any gluten, meat or dairy products.
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Sponsor of Simply better ingredients
Pasta-Chefs, Listen Up!
PASTA CHEF
of the year 2019
Make your life in the kitchen as easy and as efficient as possible with Ebrofrost Pasta. Premium pasta made from fresh dough, fully cooked and frozen. Enjoy this fine-dining quality when preparing your recipes for the Competition!
Pasta and Sauce category Short cut pasta
Rigatoni glutenfree
Fusilli
Pasta and Sauce category Long cut pasta
Linguine
Pappardelle
Ebrofrost Holding GmbH | RappenwĂśrthstraĂ&#x;e 5 | D-89362 Offingen | info@ebrofrost.com | www.ebrofrost.com
PASTA CHEF 2019
How to enter To register for the Pasta Chef Competition please contact sandra@papa.org.uk, or visit www.papa.org.uk for updated entry information.
Pasta Chef of the Year 2018 Frank Ascrizzi from Divino Enoteca with his dish Pappardelle con ‘nduja e stracciatella di bufala
In the first instance to enter, chefs must register by sending an email to sandra@papa.org.uk. Deadline to register is Wednesday, 31 July 2019. Chefs will then be sent samples of the sponsor product so they can practise creating their dishes. Chefs must create a dish considering commercial viability, overall composition, flavour and appeal and send their recipes along with a photo for judging. Entrants for the Final will be chosen by our judges, and chefs will be selected for the Grand Final from the written entries and invited to a live bake off which will take place at the European Pizza and Pasta Show at Olympia, London on Thursday, 14 November 2019. A judging panel including celebrity chef Theo Randall will select winners for both categories along with the Overall Pasta Chef of the Year Award Winner. The winners will be announced at the Awards Dinner at the Royal Lancaster London Hotel that evening. As well as a trophy, the coveted title and a cheque for ÂŁ1,000, the winner will receive considerable publicity and the kudos of being the Pasta Chef of the Year 2019.
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Our PAPA Industry Awards have been launched. If you are interested in sponsoring, these are some of the benefits: • • • • • • • • •
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Sponsorship Opportunities
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Read it online at www.papa.org.uk
2019
Dedicated profile page. Logos in all Pizza Pasta & Italian Food magazines until January 2020. Editorial about the sponsors in our magazine which is distributed to over 5,000 people in the industry bi-monthly. Opportunity to feature in PAPA e-bulletins sent to over 5,000, retail, suppliers and manufactures. Branding at the EPPS Show 2019. Logo on all material at the PAPA Awards evening. Sponsorship of one award category and presentation to the winner. Photo opportunity. Table for 10 at the awards dinner.
Please contact Sandra@papa.org.uk or call 01291 636348 for further information
PAPA
Association update From PR manager, Samantha Day
E
xciting times lie ahead as we look towards celebrating 30 years of the Pizza, Pasta & Italian Food Association’s PAPA Awards (the “PAPAs”). We are busily confirming details for this year’s awards which look set to be the most competitive ever. Entries are starting to come in from chefs keen to enter the Pizza and Pasta Chef competitions, and award submissions are being received from Italian food businesses across the UK. The PAPA Awards take place on Thursday, 14 November 2019 at the Royal Lancaster London Hotel. At PAPA, we continue to work on behalf of our members representing the Italian food industry. With the outcome of Brexit delayed until at least October, although decisions may be on hold, we continue 30
to lobby the government on the various issues affecting the food industry. IMMIGRATION A new report by the Migration Advisory Committee has accepted that there are “significant issues” with the recruitment of “good quality” chefs. Until a new PM is appointed and Brexit is finalised, then we continue to await any decisions regarding immigration and subsequent employment issues. There are some increasingly encouraging signs from those contending for the leadership of the government. Writing in the Spectator during the leadership election, Boris Johnson said that he supported a more open approach to immigration.
ALLERGENS The Association continues to dispute the recent decision by the Food Standards Agency Board to support full labelling of products that are prepacked for direct sale. In response to a letter from Association director, Jim Winship, expressing concern that the Board was ignoring cross-contamination risks, the matter was discussed further by them in June and Jim has been invited to join an FSA Leaders Panel to advise on what is and is not feasible. The Association has also had a further meeting with officials from both the FSA and Defra (Department of Environment, Food and Rural Affairs) to stress the risks and to set out some of the costs involved for small businesses. CALORIES Given the likelihood of allergen labelling being required, it looks increasingly likely that calorie declarations on all foodservice products will become mandatory in the near future. Work is already being done by Defra and the Department of Health with a view to this and the Association is arguing that if this is to happen the government will need to provide a simple on-line calculator for small businesses to use. Jim Winship continues to maintain contact with Department of Health officials
over proposals for showing calories on packs as part of a strategy to encourage consumers to eat healthier foods. The Association is also calling for full calories in products to be clearly displayed on all retail products to help consumers make healthier choices. Proposals for this are being considered by officials at Public Health England. FLOUR DUST GUIDANCE The Association has launched new guidance on managing flour dust, which can cause respiratory and skin health issues. The guidance is now available on the PAPA website. Owners and managers of pizza businesses should be aware of the risks to staff and take necessary precautions to avoid problems. EUROPEAN PIZZA & PASTA SHOW The EPPS Show will take place at London Olympia 13-15 November 2019. There is an impressive programme of events and speakers lined up including the Grand Final of our Pizza and Pasta Chef competitions on Thursday, 14 November. This exclusive B2B trade event brings the pizza and pasta market into the spotlight attracting over 200 exhibitors from around the world. There will be a particularly strong American contingent this year. July 2019
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REVIEW
Tuttofood 2019 The seventh edition of Italy’s Tuttofood (www. tuttofood.it/en) - a bi-annual food trade exhibition held at the Fiera Milano in Milan welcomed over 82,500 visitors (3% more than the previous edition) with 3079 Italian exhibitors in attendance, as well as international brands from 43 other countries. 32
BIG PLAYER ON A GLOBAL STAGE With some 12 halls dedicated to various foods (dairy, meat, frozen food, oil, sweets, bakery goods, pasta, seafood and drink, for example), the event left visitors in no doubt about food being a strategic sector for the Italian economy, as well as its leading role in the global food business (underlined by the presence of the prime minister, Giuseppe Conte (pictured), and the minister of agriculture, food, forestry and tourism, Gian Marco Centinaio). Of the 82,551 visitors in attendance, 21% were foreigners from 43 countries, notably 12 new ones representing Central America, the Middle East and North Africa, report the show’s organisers, the top 10 foreign food trade countries for Italy being - in order - the USA, Spain, France, Germany, the United Kingdom, China, Canada, the Benelux, Japan and the Russian Federation. Thus, delegations of buyers were significant and appreciated, having been identified and targeted in the July 2019
REVIEW run up to the event via profiling performed in collaboration with the ITA/ICE Agenzia (1,414 accredited Italian and foreign journalists and 325 bloggers were also present). POSITIVE FEEDBACK “We are happy to have taken part in Tuttofood for the first time. The exhibition was very interesting for us: An excellent opportunity to meet our most loyal customers, but above all to create new contacts at an international level, even outside the classic perimeter of retail. In particular, to network with the foodservice and professional F&B world, where we have recently implemented new product lines,” said Gian Luca Rana, CEO Pastificio Rana. “The exhibition was certainly very interesting and we gained many new contacts,” added Massimiliano Moretti, commercial director, Agribologna. “And we also like the idea of concentrating fresh produce in a dedicated sector. Our pre-cut fruit and vegetable packaging attracted a lot of attention, designed for maximum hygiene (for example, with a ziplock closure), but with a fashion-inspired design. In fact, we called the line LaBag, with our campaign claim ‘Fruit-à- Porter’. Our latest addition is the Aromi di Miele line - five pre-cut fruit mixes each accompanied by a different, specially developed spiced honey.” “Tuttofood is growing and improving with each edition,” said Martina Brazzale, export sales and marketing, Brazzale. “And for us it was a very positive experience. We saw a lot of interest from international buyers in our products, we presented the relaunch of the historic Burro delle Alpi brand, and we showcased Gran Moravia - a hard cheese without animal rennet, both produced with sustainable milk from a certified supply chain.”
Feedback from international buyers was also very positive. “For the Xian region, where the New Silk Road which will lead to Italy begins, we want to deliver a cultural as well as a commercial operation: We want to create an ideal connection supplying the stores with ever-widening ranges of outstanding Italian products, which go beyond the most popular proposals,” said a representative of HEMA, Alibaba’s innovative store chain. “We are very satisfied with our participation because here we have found a vast and diversified offer, which responds perfectly to this need.” John Lettieri, founder and president of Canada’s Hero Burgers agreed. “Ours is a quality fast-food chain that offers 100% certified natural meats. The out-of-home market in Canada favours strong flavours, including Italian,” he said. “Here, we were looking for innovative meat and protein foods in general, but also for typically Italian pizzas and beverages. The exhibition was impressive in terms of the quantity and quality of exhibitors and, in our quest to refine our offer, it was important for us to also be able to find small niche companies, in addition to the big brands.” “Over the years, I have opened eight restaurants across France and Belgium, one of which has a strong Italian vibe in Brussels,” added Guy Caldera (owner of ‘Mito’). “I called it Mito, from Milano-Torino, because its philosophy is about bringing to the Belgian market a contemporary twist on the Italian cuisine I see above all in the north. For us, for example, the gourmet pizza is still something new. This is the first year I have participated in Tuttofood, and I am extremely satisfied, because I found precisely the type of Italian product with a twist, that I want to serve in my restaurants.” THEMES AND INFLUENCES Traditional produce was on display alongside innovation, inspired, above all, by the search for foods that are not only increasingly healthy and natural, but that are also sustainable and ethical.
Animal wellbeing is also now very much at the forefront of meat, with increasing use of vegetable or microbial rennets in dairy products, and certified supply chains, but above all expansions of the healthy and green ranges (in particular in snacking and beverages, both cold and, these days, hot too). Both tradition and innovation, united by a strong return to the use and enhancement of high quality raw materials, including geographical indications, designations of origin and other territorial uniqueness, was evident. This edition of the show was based on quality food, but also on health, proper nutrition and sustainability - themes which could also be seen across the 250 events organised alongside the exhibition (such as those dedicated to blockchain, retail and smart food, as well as those offered by Tuttofood as part of its Milano Food City ‘fuorisalone’). During the show, more than 2.1 million people were reached via social media with over 500,000 interactions (Facebook, Instagram, Twitter and LinkedIn) and one million views for the Instagram stories alone, the show’s organisers report. Of particular note too was the award promoted by Tuttofood in conjunction with Gdoweek and Mark Up: #atuttobrand (recognition for brands with the best performance in six different categories, from product innovation to responsibility - for the list of winners visit http://atuttobrand.tuttofood.it/ en/node/1051).
NEXT EDITION The next edition of Tuttofood will take place at Fieramilano from 17 to 20 May 2021.
www.papa.org.uk 33
REVIEW
ON SHOW Italian pasta company, Surgital (www.surgital. it), showcased its Divine Creazioni, fiordiprimi and Laboratorio Tortellini brands. Divine Creazioni is a deep frozen pasta line featuring premium DOP ingredients, and fiordiprimi a line of deep drozen ready meals designed for consumption in cafés and similar outlets (new recipes and formats were available for sampling accompanied by drinks created by bartenders from the Ad Horeca Training School). A recent addition to their Laboratorio Tortellini 140 strong range of pastas, and showcased at the event, was Ravioli Sardi. Also of interest on the busy Surgital stand was a risotto made in less than five minutes and featuring their latest Pastasi Soluzioni Express Rice.
Frantoio Oleario Felice Bitetti (www. frantoiobitetti.it) - a four generation olive oil producer from Apulia - showcased their range of olive oils, in turn telling the story of how their mill (one of the first in the city of Ginosa) had started out in the 1950s with the aim of producing extra virgin olive oil, and going on to become one of the first their to invest in the continuous-cycle plant, with stainless steel tanks instead of the traditional expeller press. It is this method which preserves the sensory and nutritional properties of the extra virgin olive oil better than any other, according to most experts in the field. Confiming just how important olive oil is to the Italian food culture, if not now the wider world in the increasing uptake of of a ‘Mediterranean diet’, another olive oil producer, Raguso (www.frantoioraguso. it), showcased its latest new product - a premium 34
quality organic olive oil aimed at children (and called Bambinabio). This offers youngsters a good, and natural, source of Vitamin E, say the producer, who suggest that a bit of olive oil added to their porridge delivers a tasty condiment as well as a growth helper. Italian fruit company, La Golosa (www. lagolosacm.it) located in the Marche region, and with many of its products being sourced from the Valley of Aso (characterised by woods, orchards and vegetable gardens) showcased its natural range of jams, fruit syrups, juices. Their emphasis is on ‘more fruit, less sugar’, say the family company, its owner, Maurizio Curi, having learnt many of the cooking and preserving techniques and tradition from his mother.
The successful brand of ‘alternative’ pasta created by Andriani (www.glutenfreefelicia. com) launched its new range made with oats at the event. Oats are a cereal with a variety of properties and are rich in beta glucans - a type of fibre that helps fight cholesterol -as well as B group vitamins, pantothenic acid, enzymes, minerals (calcium and phosphor) and trace elements.
Shots have become healthy with MelaMadreShot by Gruppo De Nigris (www. denigris1889.com), a beverage made with organic apple vinegar enriched and made delicious by a combination of superfoods like apple and ginger, honey and cranberries, honey and turmeric, and available in handy ‘squeezable’ 30 ml sachets. Iced coffee on draught in the form of Cold Brew Coffee by Gruppo Gimoka (www. gruppogimoka.it) was on show. Brewed cold for up to seven hours, it produces a very aromatic beverage with scents of dark chocolate and of dried and roasted fruit. It is also available in a Cold Moka version with evident notes of caramel, vanilla and candied fruit, and Nitro Coffe, with a frothy head like beer. Created by chef Marianna Ziliati, Biobù di Bambubio (featuring the traditional Oriental
plant, bamboo) is an organic range that presents a variety of properties. Among other things, it is rich in silica, a mineral that is virtually absent in other foods, they point out, in a series of products ranging from beer to fresh foods, herbal teas, pasta and preserves in oil (www. biobu.it). From the South Tyrol came foods based on organic hemp by Ecopassion (www. ecopassion.com) and including pasta and biscuits, as well as oil and frozen ready-meals through to the craft beer of Sauris. Rich in good fatty acids, minerals, and with a high percentage of vitamin E and protein, there are numerous ways to enjoy the properties of hemp, feel the firm. Meat is back in fashion, as long as it’s top quality, feel HCC (www.agnellogallese.eu), the Welsh organisation for the promotion of meat, who presented its ‘four seasons’ made with lamb. Lamb skewers for summer, Nachos with minced lamb for autumn, Lamb noodles in winter and Wraps for spring (with another idea being the LamBurger). The Coca-Cola Group presented a new version of Fanta (www.coca-colaitalia.it/ prodotti/fanta), its historical orange-flavoured drink created in 1955 right in Naples, Italy and made with IGP Sicilian blood oranges at the World Food Exhibition. Thanks to the juice of 100% blood oranges controlled by the Consortium for the Defence of IGP Sicilian Blood Oranges, it now has a flavour that even the most demanding foodies will love, claim the compnay. Gran Kinara (www.fattoriefiandino.it) claims to be the original hard paste cheese, and produced by Fattorie Fiandino. Made with vegetable rennet obtained from thistle flowers that grow at high altitudes in the Stura Valley, and aged in Sicilian salt brine 15-20 days, thanks to crunchy, casein-rich and aromatic crystals, this cheese also offers the perfect base for an ice-cream with a taste ‘of the mountains’, suggest the firm.
Pasta company, Valdoro (www. pastavaldoro.it), located in the Basilicata region of Italy, showcased not just its range of bronze die-extruded pastas, but grains too, reminding visitors that Italian cuisine still has much more to offer overseas markets, diners and consumers when it comes to traditional, as well as very healthy, Italian fayre (a comprehensive selection of recipe suggestions to try out can be found on their web site). July 2019
REVIEW
Paper company, Liner Italia’s (www.linerit. com) Maurizio Chiesa took the opportunity to demonstrate some innovative pizza takeaway packaging at the show in the form
of the company’s Box 4.0 concept that aims to make pizza box disposal easier and more environmentally friendly via a collapsible design. This makes it more compact, the company having observed that even if made from 100% recyclable material, a pizza box’s shape and construction can often prevent proper disposal. Ready to use pizza base company, Pizze Vincenti (www.pizzevincenti.it), showed how it was possible to serve tasty, authentic Italian pizza that’s light and crispy in a highly efficient manner that requires no skilled staff, no waste and offers immediate start-up potential, they claim. Their preprepared and rolled out product is supplied ambient in sealed packaging (kept at 0oC to 4oC, although it can also be frozen), remaining fresh for up to 60 days and cooking in just two to three minutes at a temperature of 280oC. The latest addition to their pizza base range is Pinsa Romana (La Nostra Pala).
Olive oil
Tuttofood was a showcase for numerous Italian olive oils, the sector currently having to contend with external factors such as climate change and attack by Xylella Fastidiosa, but reacting by focusing on quality, innovation and the promotion of identity and territories, its producers are keen to emphasise. “The 2018/19 oil campaign has seen a record drop in production (-57%) due to extreme atmospheric events and the spread of Xylella, which has already caused roughly 1.2 billion Euro worth of damage,” said David Granieri, president of the Italian olive-growing Consortium Unaprol. “All this has increased the assault of our rivals in this sector, a fundamental asset with more than 400,000 specialist agriculture companies. Italian olive farming needs rapid help and Unaprol has been preparing to relaunch the segment, with the creation of a 2.0 national olive-growing plan, the protection of the panel test, the mandatory electronic registration of oils sold, labelling transparency, better import controls, and supply chain agreements to safeguard the consumer. A real ‘Save the oil plan’, fundamental in order for us to remain competitive.” After all, the consumer appears to appreciate 100% Italian oil. According to Unaprol analysis of IRi data, in terms of large-scale distribution, the desire for Made in Italy oil is not just valid for the premium segment, with 42% of all Italian oil sold with a distributor’s label. More than one third of Italian oil purchases (34.6%) are made
in Central Italy and Sardinia, they observe, while the North-West (26.9%) and NorthEast (24.2%) each represent roughly a quarter, the South and Sicily making up the remaining 14.2%. “The organic trend also involves extra virgin oil,” pointed out Saverio Guglielmi, general manager at Olio Guglielmi. “Leaf is our cold pressed organic extra virgin oil, which comes from olives cultivated on our soils using natural methods. The organic is flanked by a need for a product that goes ‘beyond’ the usual extra virgin, and which speaks about the territory from which it originates. This has led to the creation of the Le Monocultivar collection, dedicated to the varieties of olive present in Puglia, particularly Coratina, Peranzana and Ogliarola. Each oil is a single variety pressed and bottled within two hours of its harvesting, a real treat for connoisseurs.” Not only organic, but identity and territory matter too, also with a view to exportation, underlines Matteo Frescobaldi, brand manager at Laudemio Frescobaldi and a member of the thirtieth generation of the Frescobaldi family.
“Ours is a refined premium oil, appreciated for its quality and typicality, an Italian extra virgin oil benchmark for chefs and gourmet consumers the world over,” he said. “The main markets are the United States and Japan, which represent roughly 60%. Millennials increasingly look for authentic, high-quality products, as proved by our sommelier courses, no longer just about wine, but also oil.” “In a sales context that is stable in volume, the share of premium oils, including organic oils, is on the increase,” said Mauro Tosini, sales director at Salov, which produces the Sagra and Filippo Berio brands. “With the Filippo Berio brand we distribute to 75 countries and are market leaders in nations such as the USA, the UK and Russia. Wherever quality, tradition and safety are of importance, Italian brands always prove winners.” “Italian olive farming is still a world leader in terms of quality and biodiversity with a clear lead in terms of cultivar numbers (533) and registered production (42 PDO and 4 PGI),” added Uniprol’s David Granieri. “Italian oil is also the safest, with nine different levels of quality and product origin control and an average of 20,000 controls carried out by the Ministry of Health each year. “To overcome future challenges, we need to be able to build a new model based on its value and increase the farming area to between 1.1 and 1.8 million hectares. In February, Unaprol requested a review of extra virgin oil parameters, lowering the acidity level from 0.8% to 0.5%, to restrict an overly wide product class that currently contains very different products. A project with which to offer the consumer greater quality and transparency and guard against fraud more effectively.”
www.papa.org.uk 35
MENUS
Extra ideas Whether you are seeking to add the trendiest cocktails, tempting snacks or unusual sides to your menu to help boost trade and incremental sales this summer, it can offer the chance to serve up something innovative and different to your customers across the day parts.
COCKTAIL CULTURE Exclusive insight from CGA has revealed the nation’s top 10 cocktails and shows how sales of cocktails have grown by 10% over the past 12 months across pubs, bars and restaurants. Some nine million consumers are now enjoying cocktails when they go out, they report, making this one of Britain’s fastest growing drinks categories within spirits, according to the exclusive new research by the out of home food and drink experts. The popularity of cocktails, and the fact they are more widely available, has helped boost sales through Britain’s pubs, bars and restaurants by 10% over the past 12 months taking the market value to £587m, says CGA’s Mixed Drinks Report Q1 2019. The number of licensed premises selling cocktails has risen 7% in the past year, they report, with some 42,000 on-trade outlets now stocking them. Drinks-led pubs have been particularly fast to respond to demand, with a growing number opting to sell pre-prepared or draught cocktails. Based on share of serve through the on-trade, number one in the Top 10 list of mainstream cocktails is the vodka-based Pornstar Martini, served with a shot of Prosecco on the side (sales of Pornstar Martini have risen 36
2% over the past 12 months with the drink now accounting for 15.3% of cocktails sold, they point out). Having fallen from its top slot, the whiterum based Mojito is Britain’s second favourite cocktail, accounting for 12.4% of mainstream sales, down 1.2% on last year, the researchers observe. Occupying the rest of the Top 10 are Long Island Iced Tea (+2.1%), Sex on the Beach (-1.5%), Daiquiri (+1.6%), Woo Woo (-1.6%), Espresso Martini (=%), Martini (+2.9%), Pina Colada (+0.1%) and at number 10, the ginbased Collins (+0.8%), a sour cocktail served over ice with lemon, sugar and fizzy water. “There are two clear trends coming through in the mainstream consumer’s preference for cocktails – that of shorter, more complex drinks with a higher ABV like the Martini cocktails, but also a growing preference for longer, more refreshing drinks such as the Collins which has a more sophisticated, less sweet flavour profile,” says CGA drinks expert, Charlie Mitchell. “Tastes have moved away from fruity, sweet drinks with the Woo Woo, Sex on the Beach and Cosmopolitan losing the most favour over the past 12 months. “The growing popularity of Aperol Spritz and other spritz serves are part of the trend towards a lighter, more refreshing drink with a
lower ABV and fewer ingredients allowing the taste of the base spirit to come though.” CGA’s extensive report also reveals that draught or ready-mixed cocktails are starting to make an impact, although some consumers expressed doubt over their quality. However, 63% of consumers who have seen draught cocktails have purchased them and 83% who have tried pre-batched cocktails said they were likely to repurchase. “This research illustrates how important it is for drinks suppliers and operators to understand the developments and trends taking place within the growing cocktails category. This will help them provide what the customer wants, when they want it in order to maximise the cocktail opportunity and keep up with tastes that are becoming ever-more sophisticated,” concludes Charlie Mitchell. SIDES The menu may be Italian, but there’s invariably always one addition that will make it even more delizioso for UK diners – namely, a portion of crisp, golden fries on the side. In the year ending June 2018, 3.3 billion eating-out visits involved a potato product (including sweet potato). That’s more than one one-third (34%) of eating-out occasions, according to MCA/ July 2019
MENUS ADHB data, with potato-based sides accounting for 26% of sides offered on spring/summer 2018 menus (MCA Menu Tracker).
Fries are one of the most popular side dishes going – everyone loves fries, it seems. However, today’s flavour seeking foodies are looking for new offerings, and operators need to tap into today’s fast-moving food trends to tempt them, feel sector supplier Lamb Weston. The customisation trend and eternal quest for new flavours means it pays to offer a variety of fries, suggest the company, who offer a vast range of frozen potato products, including an exciting variety of fries which boasts what they refer to as their own ‘secret weapon’ – Stealth FriesTM. Innovative, patented, and undeniably delicious, Stealth Fries are guaranteed to please the most demanding of diners, claim the company. All Stealth Fries have a special thin coating of virtually transparent gluten-free batter, which makes them crunchier than standard fries. Not only are crispy fries guaranteed, they have an extended holding time – some 25 times longer than standard fries, whether under heat lights or on the hot counter or on the plate. Their premium quality also means more servings per Kg, making them profitable too. With the ever-popular trends towards healthier eating (three-quarters of industry leaders expect healthy eating offerings to grow the fastest over the next three to five years according to MCA data) sweet potatoes are the answer for health-conscious diners, suggest Lamb Weston. Indeed, sweet potato is a seen as a superfood by many, meaning that it is a little better for you. Lamb Weston’s variety of sweet potato products includes savoury seasoned Sweet Potato Fries as well as Sweet Potato CrissCuts®, which are approved by the Craft Guild of Chefs. Both are a great way for operators to add value and interest to menus, suggest the firm, who, for a perfectly Italian inspired fries side, suggest Sweet Potato Fries with Parmesan & Rosemary (simply fry off Lamb Weston’s Sweet
Potato Shoestring Fries and, five minutes before they’re ready, place on an oven tray and sprinkle with Parmesan, fresh rosemary, smoked paprika, salt and pepper, and finish them off in the oven). Or why not tempt the growing band of vegetarians with Sweet Potato CrissCuts Gratinated with Blue Cheese? Just place cooked Lamb Weston Sweet Potato CrissCuts in a bowl and top with Gorgonzola cheese. Then place under a grill until the cheese is slightly melted, remove from the heat and garnish with a pinch of fresh parsley and serve to make a perfect Italian themed companion to a bowl of pasta or pizza (more innovative ideas, recipes and potato inspiration, can be found at www.lambweston.eu/uk).
Meadow Vale Foods (www. meadowvalefoods.co.uk) feel that their latest launch – Sriracha chopsticks – offer sides and barbecue potential, particularly with the holiday season now upon us. These innovative boneless and skinless chicken fillets are coated in a mild, authentic, sweet and spicy marinade, which uses traditional ingredients including chilli, garlic, sugar and salt. They are then hand skewed between two wooden sticks for a modern and home cooked look. They can be thawed and served or cooked from frozen, meaning they are ideal for a hot or cold sharing platter, a zingy salad, as a side, or to cook up on a barbecue or to serve warm on a bed of cous-cous as a light starter, suggest the company. They are individually quick frozen, allowing full portion control, and although they can thaw and serve, they can be cooked from frozen in a microwave within three minutes too, making them ideal for smaller kitchens and those with limited freezer and holding space. “The beauty of our Sriracha chopsticks lies in its versatility. It is as tasty and succulent served warm as it is served from thawed, and can be used in so many dishes,” says Meadow Vale Foods’ managing director Nigel O’Donnell. “The chopsticks look as good served as a hand-held street food snack as they do plated up on a bed of couscous salad.”
GASTRONOMIC SNACKING This June, Laurent-Perrier offered champagne lovers a new take on the traditional bar snack, with the launch of Lotus Root Crisps (a snack produced in partnership with Made For Drink, and available at bars and restaurants across the country for anyone seeking a sumptuous snack to accompany a flute of LaurentPerrier’s renowned Cuvée Rosé champagne). Designed to complement the flavours of the Cuvée Rosé, the Lotus Root Crisps are not only deliciously delicate but meticulously primed to showcase shichimi togarashistyle spices which are perfectly placed to highlight the elegant red berry notes of this illustrious champagne, whilst the distinct marriage of poppy seeds, ginger, chilli and seaweed provides the extraordinary depth and complexity of flavour that complements Cuvée Rosé. In keeping with Laurent-Perrier’s focus on sustainability, the snacks are plant-based, and the packaging is fully biodegradable and compostable. The outer layer is crafted from Portuguese cork which has been sustainably grown as part of a dynamic forest ecosystem (the eye-catching lotus flower cork is not only biodegradable, but can also be taken home and re-used by peeling back the petals of the lotus flower design to reveal the enticing lotus root snack within). Lotus Root Crisps were showcased at this year’s Taste of London show at Regent’s Park in June, where Laurent Perrier returned as the champagne sponsor. For new converts to gastronomic snacking, Made for Drink is a family owned gourmet-orientated snacking business that aims to lovingly craft the world’s best bar snacks, whilst bringing people together in moments of shared warmth and joy. According to Juliet Elliot, marketing controller at Laurent-Perrier UK: “We’re always exploring new and original ways to enjoy LaurentPerrier champagne, and the lotus root crisps are an innovative and delicious pairing for the Cuvée Rosé. Based just down the road from our UK head office, Made for Drink are a perfect partner because they share our values of quality, family and sustainability.”
www.papa.org.uk 37
MENUS
Essence of Italy This summer, Sartoria on Savile Row is launching a new menu of cocktails and cicchetti celebrating the Blu Mediterraneo fragrance collection of Acqua di Parma. This historic brand, an emblem of the most refined Italian lifestyle, makes the perfect partner for Francesco Mazzei’s quintessentially Italian bar and restaurant, located on one of London’s most timelessly stylish streets. Acqua di Parma’s Blu Mediterraneo line is designed to evoke the charm of the Italian Mediterranean, the area of Italy that Calabrian, Francesco Mazzei, calls home. The new cocktails and cicchetti at Sartoria this summer highlight the Mediterranean side of both brands and explore the eternal link between scent and taste, Francesco Mazzei having carefully crafted an Acqua di Parma menu that features three cicchetti and three aromatic cocktails, each inspired by an individual fragrance from the Blu Mediterraneo line. The Bergamotto di Calabria scent is realised in an aromatic and zesty cocktail that mixes Italicus bergamot liqueur with Sipsmith Gin, refreshing cucumber water, lemon and mint. Arancia di Capri sees Solerno blood orange liqueur combined with lavender and vanilla infused Aperol and topped with Prosecco. Lastly, inspired by the Chinotto di Liguria fragrance, the bittersweet Ligurian Negroni completes the cocktail trio and mixes rosemary infused Averna with Campari, topped with a dash of chinotto tonic water and garnished with a heady combination of dried orange and rosemary. 38
A trio of cicchetti has been designed to complement the exclusive cocktail collection, celebrating the scents and flavours of Panarea, Amalfi and Sicily. Polpette di vitello ed erbe fini (veal and fine herb meatballs) have been inspired by the key notes of basil and Italian lemon in Acqua di Parma’s Mirto di Panarea scent. Meanwhile, ‘Nduja roast scallops with fig compote highlight the sweet, spicy notes of fig and pink pepper in the Fico di Amalfi fragrance, and a summery vegetarian offering of avocado tartare with flaked almonds, pays homage to Mandorlo di Sicilia and Sicily’s abundance of fresh green almonds.
Throughout June and July, Sartoria’s elegant Libare Bar and Terrace will be transformed into a summer retreat. The space has been decorated with orange trees and fragrant candles from the Acqua di Parma Blu Mediterraneo Home Collection for a heady combination that conjures the spirit of the Mediterranean in the heart of Mayfair and provides the perfect backdrop for enjoying Sartoria’s Blu Mediterraneo inspired cocktails and cicchetti. Summer at Sartoria with Acqua di Parma will run throughout June and July.
July 2019
MARTIN MATHEW & CO LTD Olives
Sundried Tomatoes
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Tel: 01992 641641 Email: sales@martinmathew.co.uk www.martinmathew.co.uk
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NEW PRODUCTS
PT EnergyLight ticks the access economy box Winterhalter’s latest incarnation of its PT passthrough dishwasher, the PT EnergyLight, is bang on trend in terms of the access economy, sustainability and collaboration. As more businesses look to spread costs through new kinds of ownership, the PT allows a ‘pay as you go’ model with its Pay Per Wash option. Its green credentials include superior energy management and lower power, water and chemical consumption. Meanwhile its Connected Wash technology engenders a collaborative approach, allowing operator and supplier to work together to ensure that the dishwasher
www.papa.org.uk
is always delivering an optimum performance – and in the case of the PT EnergyLight, that means an ultra-fast performance. Operators can install a PT EnergyLight with no upfront cost if they choose the Pay Per Wash (PPW) scheme. Rather than having to buy the warewasher, or even rent it, PPW means the business simply pays for the washes it uses. Once credits are bought over the internet, or by phone, the machine is ready to go. Pay Per Wash includes the use of the machine, chemicals and even servicing the dishwasher – so all the operators have to worry about is loading and unloading (call 01908 359000, or visit www.winterhalter.co.uk).
Fri-Jado provides five-year warranty on MD hot food merchandisers Foodservice and food retailing equipment provider, Fri-Jado UK Limited, has announced that it is now providing a five year warranty on its range of MD (multi deck) hot food merchandisers. The company claims that it is the first and only manufacturer to offer such extended cover for this type of equipment. The five-year warranty applies to Fri-Jado’s MD ‘Eyeline’ and MD Premium ranges, which include models with three, four or five display decks and cabinet widths of 600, 1000, or 1200 mm. “Our MD hot food merchandisers are the result of over ten years of market research and product development. They incorporate state-ofthe-art technology and have been engineered for reliability, operational efficiency and ease of
use. As a result, a negligible failure rate means that we have complete faith in offering a five year warranty on this equipment,” said Fri-Jado UK’s director of national accounts, Gary Thacker. The displays have been designed to meet the growth in demand for hot grab & go snacks and meal options, especially in neighbourhood shops, convenience stores, forecourts, symbol groups, quick service restaurants and food to go outlets. Call (01895) 272227 or visit www.frijado.co.uk.
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DELIVERY
Police advice for delivery franchises The Metropolitan Police have recently put forward some practical suggestions for franchisees, managers, staff and delivery drivers, to help them to review their security procedures and raise awareness of things they can do to reduce the risk and harm to your staff and business. Safety and security is everyone’s responsibility, they point out, so it is vital that this information is shared with staff, and that operators incorporate it in to their company training. Here, in the second of two articles, we outline that advice. WHAT TO DO IF A CRIME OCCURS Violence and abuse against staff is never acceptable and should not be tolerated. If you’ve witnessed, or been the victim of crime, report it, as it will help the police to bring the offender to justice and make sure this doesn’t happen to anyone else. When phoning the police try to speak slowly, clearly and be willing to spell words for the operator. Have a pen and paper to hand to record any information the operator may give you. There are three ways in which you can report a crime: Call 999 immediately if it feels like the situation could very soon get heated or violent. • the crime is in progress. • someone is in immediate danger. • you need help right away. 40
You can report the crime online at https:// www.met.police.uk/ro/report/ocr/how-toreport-a-crime/. Or use 101 for non-emergency calls. Provide your name and phone number so police can call you back. Try to avoid providing a switchboard number, as this may cause a delay. KEY INFORMATION REQUIRED BY THE EMERGENCY OPERATOR WHEN YOU PHONE IN AN EMERGENCY What is happening and where is it happening? • Provide a brief summary of what is happening. • Provide the location of the incident. including the name of the business, address, full postcode and any access information, as this will help the police officers attending to locate you.
• Is anyone at immediate risk? • Is the suspect still on scene? If not, where are they? • Has violence been used or threatened? • Have any weapons been seen or threatened? If so, describe the type of weapon. • Describe any injuries. Description of the suspect • Tell the operator how many suspects there are and where they are, if different to your location. • If the suspects have already left the scene, describe the direction of travel and how long ago they left. • Provide a physical description of each suspect including name (if known), age, gender, colour, height, build, hair and a description of clothing worn or anything carried by them. • Have any weapons been seen? If so, describe them. • Provide vehicle details including the vehicle registration mark (VRM), colour, make and model. Description of property taken • Provide a description of any property that has been taken, so it can be identified by officers if the suspect is found. • Collate unique identifier details of all items stolen (e.g. specific marks or colours, a serial number or IMEI number). If it is a vehicle that has been taken have July 2019
Read it online at www.papa.org.uk
www.papa.org.uk
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DELIVERY
• • •
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the log book to hand with the vehicle identification numbers, as criminals often change or discard the registration plate. Other information which might be useful to police. Inform officers if the suspect is known to you. For example, are they a customer? Secure and preserve any CCTV evidence and ensure staff are trained to use the system, as this could delay the investigation. Consider forensic opportunities, as physical evidence can be tainted or destroyed very quickly. Police may be able to recover forensic evidence from areas where the suspect has been, or from items that have been damaged, moved or left behind. Has the suspect left something at the scene, such as clothing, blood, any other bodily fluids, discarded items, obvious fingerprints or footprints? Avoid touching any blood, shoeprints or items handled by the suspect. If any of these items are outside, please cover them over. Obtain the contact details of anyone who has witnessed the crime or may have any other information or evidence which could help the investigation.
For information about crime prevention visit the MPS crime prevention web site - https://www.met.police.uk/ crimeprevention, or contact the Business Crime Reduction Hub at businesscrime. mailbox@met.police.uk
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Consumers expect According to CGA’s recent Go Technology report, 28% of British consumers are now ordering more food online than a year ago. Half of food deliveries are ordered by millennials and 44% of grub ordered is purchased via online channels. 61% of frequent delivery consumers think the quality of the food they receive is better than, or the same as, food served in a restaurant. An impressive feat, and which may explain why chains like Jamie’s Italian, Carluccio’s and the Prezzo Group have faced rapid closure in the past 12 months. 40% of consumers believe they will see ‘more restaurants offering delivery from their website.’ 17% of consumers believe ‘cook it yourself ingredient boxes’ will become available at eateries. To investigate the sensation in more detail, online Italian food retailers - nifeislife.com (https://www.nifeislife.com/) - analysed CGA’s report to discover the technology advances consumers predict they will see in the future of food delivery. Nife is Life found 40% of consumers believe they will see “more restaurants offering delivery from their web site” in the future, with restaurants fast becoming the go-to source of information for food orders. Comparatively, just 29% of consumers predict “more mobile delivery” in food. This suggests restaurants may need to invest in their own tech, if they are to keep up with demand and lessen the risk of falling behind, suggest Nife is Life. A third (33%) of consumers expect GPS tracking to become an essential part of the food delivery process; monitoring a meals journey, providing a realistic ETA and combatting consumer concern over ‘misplaced orders.’ With devices like Siri and Alexa becoming increasingly popular in the homes of Brits, ‘automated voice’ is set to be huge in food, observe Nife is Life and consumers agree, with a fifth (22%) saying voice-based ordering is here to stay. Interestingly, one in six (17%) also believe ‘cook it yourself ingredient boxes’ will become available at their favourite eateries, stuffed with key ingredients ready to assemble at home. Lastly, fewer consumers predict advances in drone delivery (16%), such as pin-point location accuracy, and in driverless vehicle
(15%) technology, observe Nife is Life. Some restaurants have, of course, already begun experimenting with self-driving cars, drones and robots to make transportation and, in turn, delivery easier and more convenient.
Helping to maintain consumer confidence for operators by ensuring that pizza can be delivered to customers in good condition, Sweetheat of Dewsbury (www.sweetheat. co.uk) - who have been celebrating 17 years of manufacturing its award-winning Sweetheat Heated Delivery Bags System - point out that their bags have been designed to allow food to travel without sweating and condensation with its unique flexible heating elements inside the bags. Their bags can be heated with powered transformers supplied with three connections or with a fully assembled four or five tier shelving units (pictured above), and to offer a constant 90 degrees Celsius during delivery service. Their customers include restaurants, takeaways and pizzerias, as well as meals on wheels services including Center Parcs, Pepes Piri Piri, Tony Macaroni Italian Restaurants and Hertfordshire Independent Living. At the recent Commercial Kitchen show held at the NEC in Birmingham, MCS Technical Products showcased its specialist energy saving and food safety equipment, not least its popular heated delivery bag system from Cooktek, which enables operators to be able to deliver food in tip top condition to their delivery customers.
July 2019
Pizz
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#GAROFALOINSPIRES Pizza & Pasta A4 Advert - 19.6.19.indd 2
20/06/2019 09:02
ICE CREAM Helping to bring back fond childhood memories of the fun fair, New Forest Ice Cream has launched a new Candy Floss flavour.
Ice cream
With summer upon us, attention increasingly turns to ice cream and gelato which offers operators the opportunity to serve seasonal ingredients by way of flavours, as well as a stylish and visually appealing product that’s popular with all ages.
GELATO MADE EASY With the UK’s gelato consumption growing faster than ever, observe equipment supplier, Carpigiani (www.carpigiani.co.uk), you no longer need to jump on a plane to Italy to sample the finest sweet treats, claim the company, having recently expanded their portfolio of equipment with the launch of Ready 14 20. The second model in the recently announced Carpigiani Restaurant Range, the Ready 14 20 has been created to deliver the entire gelato production process in one, space saving, countertop appliance, say the firm, 44
who also run training courses at their Gelato University. Capable of pasteurising, aging and freezing in one, the Ready 14 20 builds on the success of the existing, floor standing Carpigiani Ready so as to offer a highly efficient, compact gelato maker that is capable of producing between 14kg to 20kg of finished product per hour. Initially launched at Sigep 2019, the Ready 14 20 is now available for the first time in the UK. It features the firm’s innovative Ready technology and boasts nine pre-set programmes, including six for gelato and sorbet, one for fruit slush, two for special milk
or fruit-based mixes and three dedicated to pasteurisation using the heat-cool cycles, and is also intuitive, simple to use and achieves July 2019
ICE CREAM exceptional results, claim Carpigiani. Complete with innovative Hard-O-Tronic® technology and the latest POM blades, the Ready 14 20 ‘instinctively’ senses the consistency of the gelato so as to ensure the optimal result every time. Self-regulating scraper blades help to constantly clean the cylinder and maximise yield, whilst a clever post cooling system helps to maintain consistency during the extraction process. Taking much of the technology found in the larger, floor standing Ready, the new countertop Carpigiani Ready 14 20 features a design optimised for compact professional kitchens and those lacking in available space.
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Complete with a single-phase supply, the new appliance is not only simple to use, but is also quick to setup and to operate, feel Carpigiani. An optional spray gun with spiral hose, and the inclusion of a delayed cleaning cycle which controls the temperature in the cylinder once the gelato has been extracted, makes for a fast cleaning and improved hygiene standards, point out the company. “The new Carpigiani Ready 14 20 represents one of the larger capacity machines in our recently launched Restaurant Range, yet features a relatively compact design and small footprint. This makes it ideal for those chefs looking to produce vibrant, fresh, artisan
gelato for their menu, but don’t have the available space for multiple units,” says Scott Duncan, sales director at Carpigiani UK. “With its innovative hot and cold technology in one, the Ready 14 20, allows the operator to effortlessly pasteurise, age, churn and freeze a mix in one space-efficient appliance. With the pre-set programmes, it’s incredibly simple to create delicious gelato, sorbet, slush, patisserie, sauces and toppings in one.” As an optional extra, the new Ready 14 20 can be fitted with Carpigiani’s Teorema technology which has been designed to remotely monitor use and diagnose faults
COMMENT
Sandro Bevilacqua, Continental Quattro Stagioni
The trend for mindful consumption has soared to new heights within the past 12 months and we predict it’s here to stay as people spend their weekdays counting calories and watching their waistlines, so that on the weekends they can indulge to their heart’s delight. When people eat out they often treat that as their ‘cheat night’ so when customers choose to indulge, they don’t do it by halves so neither should the establishments. Over the years, gelato has passed though many different trends and this sweet treat plays a central role in modern Italian cuisine. In fact, gelato is set to topple ice cream as the UK’s favourite frozen treat, according to Mintel (2018) European consumers are hungry for Gelato data, and the popularity of this dessert is good news for producers and operators as demand has inspired and supported the growth of this category. Gelato is much denser than ice cream due to the slower churning rate which incorporates less air, but it can still be served as an accompaniment with many other desserts to make them more palatable and easier to eat, such as with sticky toffee pudding or hot chocolate fudge cake. Although traditional flavours such as chocolate and vanilla are a staple offering, this dessert has masses of room for innovation.
Flavours are becoming more peculiar, colours are creating traction and textures are engaging customers who are hungry for new experiences. Salted caramel, pistachio, peanut butter and cookies and cream are a few firm favourites that are becoming almost as popular as the standard flavour offerings. These were once the peak of innovative flavours but flavours such as passionfruit and green apple, which we now stock at CQS, are currently satisfying the need for experimentation, while alcohol infusions such as rum and gin are turning gelato in to a treat enjoyed by adults and whilst consumers are trying to cut down their alcohol intake, they’re still looking to get their kick from somewhere which makes alcoholinfused ice cream and gelato one of the fastest growing trends in the desserts category. We stock a range of staple flavours along with a number of unique variants that we predict to be popular in coming months as the gelato trend continues to fly, and including Mulberry, Toffee, Rum and Raisin, Banana and Blood Orange. We encourage trialling such flavours as it creates a distinctive point of difference against competition and is a great conversation starter. Tying in with mindful consumption, the popularity of smaller portions has increased significantly and although some establishments may see this as a setback, it is in fact opportunity
to play around with your menu and appeal to current consumer trends. Offering smaller portions within your dessert menu means that customers can treat themselves without feeling guilty about it and in doing so, it encourages guests to order a dessert which increases average spend per head. Our portfolio of individual desserts is constantly expanding as we see an increased demand for guilt-free portions. We stock ranges to suit all palate preferences, from hot to cold to chocolatey to fruity. Some of our best sellers are Cannoli Siciliani, Chocolate Praline Truffle, Sticky Toffee Pavlova and Tartufo Alla Nocciola. Sharing boards are also a good idea as they enable groups to taste a selection of premium desserts, again without worrying about their waistline. The demand for vegan friendly products on menus affects the desserts and gelato sector more than any other category. Offering, even just a small range, of dairy free ice creams and gelato will undoubtably increase sales and wider your appeal to ensure you don’t miss out on profitable sales. Customers don’t want to give up their sweet tooth cravings and they are therefore relying on food establishments to cater to their needs, reinforcing the fact that it is becoming increasingly important to cater to lifestyle choices and stay ahead of the curve.
At CQS, we recognise these lifestyle choices as an opportunity to stay relevant within the market and stock several ‘free from’ desserts to cater to the wider audience. Our gluten-free gooey chocolate brownie is a classic dessert, for example, is made using the very best Belgian chocolate that can be served with either cream or ice cream. Alternatively, for the vegan consumers with fruitier palates, we stock a Cottage Garden Tartlet made from an artisan biscuit base baked with an apple compote topped with seasonal berries for that refreshing after-dinner treat. When marketing your dessert menu, ensure that any low-calorie and free-from options are clearly highlighted to customers. We recommend listing these separately so they cannot be missed and ensure that you are offering a good range of dishes so that customers are aware you are committed to meeting their specific dietary needs. You can also make ordering a dessert more interactive and fun by offering some signature or seasonal dishes in different formats – for example, a full sized portion or mini individual portions served as a trio of desserts. For some Italian inspiration, why not offer ‘Piccoli Dolci’ which are mini portions of rich, classic desserts such as tiramisu, dark chocolate tartufo and torta amaretto.
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www.papa.org.uk 45
ICE CREAM via the internet so that operators can be confident and have the added peace of mind that their Carpigiani equipment is fully working when it is needed most. “As consumers become more interested in trying new flavours, and as the focus on provenance and quality continues to rise, there is an attractive quality to ice cream. The typically colourful displays, combined with the option to see products made fresh in-house creates a definite draw for potential customers, and operators who utilise an in-house ice cream maker can provide their diners with more diversity and flexibility when compared to those who buy in ready-made product,” says Jonathan White, marketing manager at light equipment specialists, Mitchell & Cooper (www.mitchellcooper. co.uk). “Indeed, the ability to experiment with local ingredients, as well as provide seasonal or themed offerings, can help prevent an ice cream offering from becoming monotonous.” The Nemox Gelato 4K Touch, for example, available in the UK from Mitchell & Cooper, offers outlets a solution for creating delicious and inventive ice creams in-house and on display to customers. Thanks to its automatic production cycles and simple controls, operators are able to leave the machine running whilst turning to other tasks during busy trading periods without sacrificing on quality, claim the company. When the ice cream consistency is at the right density, the machine automatically goes into storage mode, continuously lapping to keep the mixture at the right consistency. Five storage levels are available, ranging from a softer to a harder consistency, and the 4K Touch is also capable of producing sorbet and granita, helping operators cater to a range of customers with different preferences.
NEW LAUNCHES AND TRENDS According to Mintel data, the UK ice cream market was worth around £1.4bn in 2018 – up by 26% since 2013, with Suncream Ice Cream reporting that it has kickstarted the summer season with some exciting new products to help meet the growing demand for new flavours as well as ‘free from’ options. 46
As more and more people seek out greattasting, healthier ‘good for you’ alternatives, operators can easily tap into this opportunity by offering a range of dietary options which not only extend their ice cream menus but help them capitalise on the growing consumer demand for new and contemporary flavour combinations, suggest the firm. “Free from food is fast becoming much more accessible to consumers who want tasty, enjoyable and healthy alternatives whether at home or when eating out - and that is now extending way beyond meal staples to desserts and treats like ice cream,” says Rebecca Manfredi, managing director of Suncream Ice Cream which has been at the forefront of ice cream manufacture and flavour development for more than 80 years. “Free from is no longer seen as a niche or fad food trend - and that means healthier options really can deliver healthy sales!” In response to this growing demand, Suncream’s new Love Vegan natural vanilla vegan ice cream offers an alternative to traditional dairy ice cream, they point out. Made with coconut oil, dextrose and real vanilla beans, and flecked with vanilla pod seeds for a rich, indulgent flavour, it’s made without all 14 declarable allergens including gluten, soya, nut, lactose and egg, and is perfect for use either back of house or in a scooping cabinet. “We’ve created a non-dairy ice cream that everyone can enjoy and despite being made without milk, Love Vegan is packed full of flavour and delivers a lovely creamy mouth feel,” adds Rebecca Manfredi. Love Vegan Vanilla is the latest addition to the Suncream ice cream collection which also includes the Gelato Gold range of luxury Italian-style ice creams in 17 classic and contemporary flavours, and made with fresh double cream for added indulgence. Most flavours are also egg and gluten-free. Three new flavours - Bubblegum Choc Candy Pop (a bubblegum flavoured ice cream with rainbow chocolate beans and popping candy), Cookies & Cream and the tempting White Chocolate Cherry Swirl - further extend this summer’s line up. Also new from Suncream this season is the Gelato Concerto collection of six tempting ice creams in individual and striking Art Decostyle cups. Made with fresh double cream for an exceptionally smooth, thick and creamy taste, flavours include Bourbon Vanilla, Sea Salted Caramel, Double Chocolate, Candy Floss Bubblegum, After Dinner Mint and Strawberries & Cream. Gluten-free, egg-free and suitable for vegetarians, they’re available in 125ml spoon-in-lid, tamper evident cups. “They’re very competitively priced so there’s great potential for some excellent margins,” adds Rebecca Manfredi. “They’re also fully supported with a range of POS material and freezer deals with free stock.”
TIPS FOR ICE CREAM SUCCESS • Plan ahead, and keep an eye on the weather forecast! Keep your ice cream stock levels as high as possible in preparation for, and during, periods of peak demand especially in holiday time or during warm weather (you don’t want to run out when the temperature - and demand – rises). • Offer both traditional and contemporary flavours to ensure that there is something to suit everyone. • Be clear on food intolerances and allergens and make sure you also offer a vegan option. • Don’t be afraid to push the boundaries by introducing new or unusual flavours – you’ll soon know what’s popular and what’s not. • Take care with presentation (make sure your crockery complements the ice cream and perhaps try serving a tasting platter of different flavoured ice creams in shot glasses - mini portions encourage tasting without over-indulgence). • Stock as many flavours as is economically viable but consider the practicalities - the greater your range, the more freezer space you’ll need. • Stick to the recommended storage instructions as accurate freezer temperatures are key to keeping ice cream in optimum condition. “With the right support from your supplier, ice cream can be easy for operators to serve and in turn can provide excellent profits and customer satisfaction,” says Christina Veal, director at New Forest Ice Cream (www. newforesticecream.com). “It can also often generate an increased average spend and widen an outlet’s serving opportunities throughout the day so choosing a quality supplier and regularly rotating flavours to suit the seasons can be key. At New Forest Ice Cream, there is nothing we enjoy more than coming up with unique flavours that we know our customers will love. We carefully curate our July 2019
recipes from the best quality ingredients, such as fresh double cream and whole milk, and this, coupled with our expertise and production methods, which have been crafted over almost 40 years, makes it a winning combination.” One of the company’s new flavours for 2019 has been Chocolate Orange which they believe is sure to be a hit with many chocoholics. Featuring a rich, creamy and smooth chocolate orange dairy ice cream base that is interlaced with a vibrant ripple of zesty orange, it is also free from artificial colours and flavourings, and made using a gluten-free recipe (their ice cream being produced in a nut-free facility).
After announcing its arrival on the London food festival scene earlier this year, London Dessert Festival (www.londondessertfestival. com) has offered a glimpse into some of the features and demonstrators that visitors will be able to enjoy at the August event. To be held at Truman Brewery on 17 and 18 August 2019, the festival will be split into three main areas - a Frozen Dessert Zone, a Chocolate Zone and a Cake and Pastry Zone – each of which will be full of delectable ways to entertain visitors as they enjoy their favourite desserts and treats, say the event’s organisers. With the event providing a feast for eyes and iPhones alike, visitors will be able to snap themselves enjoying a range of interactive features, including London’s first ever sprinkle filled pool, candy floss clouds, a canopy of clear umbrellas filled with
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“Chocolate Orange has been a classic flavour combination since 1932, when Terry’s created the iconic confectionary and we are delighted to offer our own take on this muchloved flavour. Comforting, yet charmingly refreshing all in one, our Chocolate Orange ice cream is perfect with a dessert, as a dessert or simply served in one of our crisp waffle cones,” suggests Christina Veal. Vegan diets are continuing to grow in popularity, therefore the need for operators to offer quality alternatives on all menus has never been greater, advise New Forest Ice Cream. “In order to help operators to meet the increasing demand, we have introduced our first ever vegan range, which includes Vanilla Pod and Salted Caramel flavours,” says Christina Veal. “Both of these are top-selling favourites from our dairy range, making them the perfect choice with which to debut our new vegan recipe. Now, customers with a range of dietary requirements, as well as those making lifestyle choices, can enjoy a dairy free recipe that delivers the indulgent, smooth texture you would always expect from ice cream.” New Forest Ice Cream’s latest Chocolate Orange Ice Cream is available in 4.75 litre catering tubs and the vegan range is available in 2.4 litre catering tubs.
classic penny-sweet favourites and a wall of Instagram light boxes – mini photo-booths ready with Insta-friendly backgrounds. It will also play host to a huge range of demonstrations from some of London’s top dessert aficionados. Master chocolatier, Paul A Young, will be showcasing his chocolate prowess in a chocolate demo, while Nicolas Rouzaud, executive pastry chef at the Connaught Hotel will be showing visitors how to create intricate pâtisserie creations. And if visitors find themselves wanting to take their learnings a step further, they will be pleased to hear that London Dessert Festival has teamed up with internationally renowned culinary institute Le Cordon Bleu London. With two Le Cordon Bleu Master Chefs and two of its alumni each demonstrating pâtisserie techniques at the event. During the festival, visitors will also be able to sample desserts and treats from indulgent London bakeries, cake makers and all-round indulgence-creators. The Brooklyn Bakery, PF Chang’s Pastry Lab, Sesame Kingdom, the Barnes Pancake Company and Kalifornia Kitchen are but a few of the vendors that will be serving up scrumptious desserts, bakes and treats for visitors to indulge on throughout the festival, with more exhibitors, demonstrators and installations to be announced.
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ICE CREAM
ICE CREAM COOKIE SANDWICHES INGREDIENTS • 125g caster sugar • 100g brown sugar • 225g self-raising flour • 125g melted butter • 1tsp vanilla extract • 1 egg • 100g Callebaut Gold Chocolate Callets. or Callebaut 823 Milk Chocolate Callets. or Callebaut W2 White Chocolate Callets • 1 scoop of ice cream per sandwich • 25g additional callets for decoration • 20ml whipping cream METHOD 1. Combine the sugar and melted butter and add the flour, vanilla extract, chocolate callets and salt. 2. Add the egg then mix together to form a dough. 3. Divide dough into 20 pieces and roll each to form a ball, flatten slightly and place on a greased baking tray. 4. Leave enough space around each cookie to prevent them from sticking together. 5. Bake at 160°C for 10-15 minutes, until the edges are golden but the cookies are still soft in the centre. 6. Leave to cool. 7. Sandwich together with ice cream and dot with callets. 8. For the sauce, melt the milk chocolate callets with cream in the microwave for 20 seconds to create a smooth dipping sauce and serve on the side. 47
ICE CREAM STYLISH OPERATOR Snowflake Gelato is an award winning premium gelato company whose artisan approach is behind the success of their frozen decadent delights - all handmade in batches using a combination of 100% natural ingredients, with locally sourced organic Jersey milk and cream. Their sorbetto utilises the goodness of seasonal fresh fruits and there is also a range of lactose and gluten-free choices on offer. The masterminds behind these creations are Italian chef, Paolo, and his business partner Asad. With six kiosks and boutiques already profitably operating across London, the brand wanted to review its concept, with a view
to implementing an aggressive expansion plan that could be fueled by its existing success. In opening a new outlet at Westfield shopping centre in London, rpa:group was engaged to bring this new concept to life. Forming part of Westfield’s redevelopment of their luxury food offer, Snowflake Luxury Gelato acquired a 40 square-metre kiosk in the main thoroughfare, and which offered the perfect platform to launch their updated concept. Drawing on traditional Italian and art deco themes, the kiosk is infused with contemporary influences incorporating fluted bronzed glass, beautifully marbled
GETTING CREATIVE Whether traditionalist or trendsetter, the vast majority of UK ice cream consumers still prefer “bits” in their creamy desserts according to recent survey (survey carried out by TLF Research, 3120 respondents across the UK) commissioned by inclusions pioneer Pecan Deluxe Candy (www.pecandeluxe.com), an overwhelming 77% of respondents citing a preference for some kind of mix-ins when selecting their favourite ice cream, they report. The type of inclusion preferred was not quite so clear cut, however, but chocolate pieces came out the winner on 20.3%, just ahead of cookie dough (16.1%) and pralines on 15.7%. The survey also revealed very telling contrasts in preference. Cookie dough is well ahead of the field in the 18 to 24-year-olds category, with over 35%, whilst brownies took second spot with nearly 25%. The gender gap was apparent too, as cookie dough and pralines were preferred more by female respondents (both nearly 18%, compared to 13% and 12% respectively from the men). “This survey has really been a fascinating project and our NPD teams are having a field day with the results, as we gave respondents the opportunity to give us feedback on what they’d most like to see in their ice creams. It’s also extremely gratifying to find out the significant investment that we have recently made in increasing production capacity of both chocolate shape and cookie dough lines is perfectly aligned with consumer demand for those products – in ice creams especially!” says Pecan Deluxe EMEA and APAC managing director, Graham Kingston. “Our most popular inclusions – cookie dough, chocolate shapes, brownies and pralines - all performed pretty consistently 48
and under-lit solid surface wrapped counters and sparkling polished internal fixtures. Illuminated with pendent light fittings is an elegant bronze fretwork gantry which spans the entire kiosk and incorporates the Snowflake iconography. The iconography continues at a more intricate scale on the counter face itself, with inlaid brass patterns and a backlit logo.
across different population centres within the UK. However, if you happen to be in Norwich or Cardiff, don’t expect to find as many cookie dough fans! We’re looking forward to maximising the survey data to predict new trends and, as always, help our household name brand partners to develop new and innovative products to satisfy consumer tastes.” The Italian Beverage Company’s (IBC) range of Simply Thickshake liquid (www.italianbev. co.uk/products/milkshakes-frappe) mixes create luxurious milk shakes that are thick, creamy and full of flavour, say the company, and come in strawberry, chocolate or vanilla flavours for blending with fresh milk. “Our Simply Thickshakes have the added bonus of being a multi-purpose product in that the mix can also be used in soft serve ice cream machines to create a dreamy dessert, with a rounded, full flavour,” explains Ricky Flax, general manager, the Italian Beverage Company. When space is at a premium, a small footprint machine such as the twin flavour Taylor C161 which is available as either a counter top or floor standing version is ideal for using with IBC’s Simply Thickshake mixes, IBC suggest. This machine can deliver two flavours, either individually or in a combination twist and can produce over 200 x 3.5oz portions an hour. Running from a single standard 13 Amp plug, the machine is quiet and modern looking and therefore suitable for most businesses.
“The kiosk was designed to present the colourful multitude of flavours from the bespoke chiller units, which span the main service area,” says rpa:group’s director of design, James Breaks. “The crepe and waffle preparation area is on display to the public within a secondary elevation. These two areas collaboratively bring a strong element of sensory theatre to Westfield’s busy thoroughfare.”
IBC also recommend using its Simply range of Topping sauces which features 12 authentic flavours including a Vegan Chocolate option to dress the dessert. Any combination of sugar strands, non-pareils, biscuit crumbs, chocolate beans and sprinkles can then be added, they suggest, to help a real show stopper that will draw the crowds, remembering that “customers buy with their eyes.” “The flexibility of the mix is a great advantage to operators who may be short of shelf space or looking to limit the volume of stocked products they hold,” adds Ricky Flax. “The IBC Thickshake mix is one of many IBC lines that can be used to make flavoursome cold drinks. It’s the versatility of our products that make them a back bar essential for many operators,” said Ricky. IBC’s Simply Thickshake liquid mixes are also approved by the Vegetarian Society and contain natural flavourings. With the ice cream category remaining popular, there is plenty of room to grow, and the trend towards creating more unique ice cream flavours has become prominent among high street operators, observe sector supplier, Callebaut. “Callebaut’s Sundae Parlour is the perfect summer addition to dessert menus and goes hand in hand with Callebaut’s Real Belgian Chocolate Sauce, which is quick and easy to make, and a great topping to drizzle over the top of any ice cream flavour,” says Anna Sentance, gourmet marketing manager, Callebaut UK and Ireland. July 2019
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The Pizza Pasta & Italian Food Association aims to ensure the best market conditions for our industry. From lobbying government to its organisation of the prestigious Pizza Pasta & Italian Food Awards, we aim to provide the best environment for you to trade in plus a wide range of benefits. Facing the staffing challenge – Our business needs good people. We are lobbying to ensure Brexit does not lead to the door shutting on the people we need to keep going. Reducing Energy and Telecoms costs – Our specialist advisor will shop around to get you the very best deals – and it’s free! Insurance with Free Membership – Our specialist insurers offer really keen prices for shop and business insurance – and independent retailers can get free membership if they use them. KPMG Accounting offer – Members can take advantage of a three months free accounting offer from leading accountants KPMG. Training – Our discounted on-line hygiene training is focused and saves you money and time. Assured Guidance – Members following our Assured Advice are protected from enforcement challenges. Free Advice – From legal to technical advice, our members have free access to experts. Buying ingredients or equipment from abroad? Our agreement with Cornhill offers exceptionally keen exchange rates. Business rates and financial help – We have teamed up with a specialist business finance consultancy who provide members advice on everything from business rates to raising finance. Cutting Fuel bills – Members can enjoy savings of up to 5p per litre on diesel & petrol, and up to 10p per litre at motorway pumps, with a free no-obligation fuel card. London hotel discounts – Save money when staying in London using the unique Association booking code with Grange Hotels.
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ICE CREAM “Along with unique flavours, alcoholinfused ice cream has also become a fastgrowing trend with spiced rum, brandy and craft gin topping the list as flavour favourites. Offer a scoop of rich espresso martini ice cream, a creamy spiced rum and raisin sundae or an indulgent brandy and coffee ice cream to appeal to the adults-only ice cream market. Encourage staff to upsell by offering customers the chance to add Callebaut’s Chocolate callets or other additional toppings on top, for example. “With the weather warming up, operators should think about making ice cream offerings available across the whole day. Ice cream presents a huge opportunity as it can be enjoyed both after meals or as a treat at any time of the day. Callebaut’s Ice Cream Cookie Sandwich, for example, incorporates a variety of different textures such as crunchy cookie, creamy ice cream, indulgent callets, and Callebaut’s smooth chocolate dipping sauces. This creates a sense of indulgence and will be sure to encourage repeat visits. “Across the whole foodservice arena, consumers are looking to enjoy premium quality experiences and seeking ingredients, which are ethically sourced with known provenance. Use menus to tell stories behind dishes and signpost quality ingredients with callets such as ‘Real Belgian Chocolate’, ‘sustainably grown’, ‘fair trade’ or ‘locally sourced’ to inform customers. A simple way for operators to upgrade their ice cream offerings and add real indulgence is by adding Callebaut’s creamy chocolate sauces or chocolate callets as a topping, for example.”
PROFILE: Jannettas Jannettas gelateria and café is a St Andrews institution, having been founded more than 110 years ago by Bennett Jannetta. Four generations on, the family business is run by his great-grandaughter, Nicola, and her husband Owen, and provides a delicious takeaway and eat-in experience for visitors as well as catering for events and wholesale. The award-winning artisan gelateria stocks classic favourites and new flavours inspired by local produce and seasons, such as rhubarb and ginger sorbet, pear ice cream made using hazel pears from a local garden and lavender and honey ice cream created using local honey from Boarhills. The gelateria has also collaborated with other Scottish food producers to create new flavours such as a coffee-infused ice cream made in collaboration with Sacred Grounds roasters from Arbroath (the café’s menu also features plenty of dishes made using local produce supplied by companies such as Barnetts Bakery in Anstruther, DD Dairies, Crieff and Pittormie Fruit Farm among others and these are highlighted in the menus and provenance boards). Typically, Jannettas attracts more than 1,200 customers per week, they report, and including loyal locals, students and tourists. There’s a friendly buzz throughout the interconnected gelateria and café, with relaxed seating and a mural showcasing 110 years of Jannettas. Being open until 10.30pm, Jannettas has also become a favourite evening destination for families, teenagers and tourists, and the business is involved in community activities and does ice cream making demonstrations for youth groups, businesses and charities.
Key to the gelateria’s success, they feel, is a diverse team of international staff. There are 27 permanent staff members and 80 during peak season, with each one undergoing a six-week induction to ensure they provide Jannettas’ high standard of customer service and product knowledge. This team make more than 400 litres of gelato each day on-site and customers can watch this being made in front of them in the café, and with more than 54 flavours to choose from each day from the gelateria’s ever-growing selection of over 100 flavours, there’s something for everyone at Jannettas. The gelateria is a member of the Food from Fife network of food producers and retailers and holds a Taste Our Best endorsement from VisitScotland. The business has won numerous other awards including the Golden Cone Awards in 2014, the Courier Retail Business of the Year in 2014 and 2015 and Fife Chamber of Commerce Excellence in Food & Drink Award in 2016, with the business having grown by 43.9% over the last five years. Looking to the future, Nicola and Owen say that they would like to expand Jannettas’ wholesale business and are currently in the process of establishing a unit in Glenrothes for storage and expansion of the wholesale business. They are also exploring franchise options, while continuing to develop their local supplier base and their merchandise and online sales.
More artisan food and drink for ice cream show The UK’s only specific ice cream industry trade show is being extended to include other food and drink products - to reflect the needs of the booming ice cream parlour sector (the number of ice cream parlours in UK high streets is growing by 20% annually according to accountancy firm PWC). As well as ice cream parlours, coffee shops, and cafés and tearooms were among the outlet types that showed the highest in net store numbers. The Ice Cream Alliance, a UK trade body celebrating 75 years, recently surveyed its members to reveal what other food and drinks they sell and what products they wanted featured at the trade show with 69% selling coffee, 63% tea and other hot drinks, 61% cakes, 61% confectionary and 41% savoury snacks “To keep up with an ever changing and growing sector we surveyed our members to ask them what we could do to improve our trade show,” commented ICA CEO, Zelica Carr. “Most of them wanted to see more product suppliers across artisan food and drinks - plus 64% wanted to 50
see coffee machines companies and 86% wanted general catering supplies businesses, covering everything from clothing to cleaning products, to exhibit.” The ICA estimates that there are over 1,000 ice cream parlours in the UK with around 200 new outlets opening annually. “The ICA is here to support small businesses especially,” added Zelica Carr. “There is a mountain of regulations applicable to our sector, which can be a big headache for the smaller ice cream retailer. We support members with expert advice, a myriad of training courses, liaising with environmental health departments, and even with inspiring café owners with new ideas and products at our annual Expo.” Allergens and the correct labelling of allergens, for instance, has been a big issue in the media in recent years, the ICA point out. The organisation provides access to experts in this field who can help ice cream retailers provide correct and up to date information for their customers and satisfy
all the pertinent regulations. The ICA can also help with specific and particular issues that a café owner might have, they add. Online training courses are available via the ICA including Ice Cream Recipe Formulation Courses, as well as SALSA (Safe and Local Supplier Approval) accreditation training which has been developed as a food-safety standard. These courses are run at the ICA’s offices in Derby. Various ICA members also run exclusive training events, courses and demonstration days for ICA members at their premises, and there are courses ranging from helping café owners to decide if they want to start an ice cream business, to bespoke and specialist courses for the more advanced gelato maker (the ICA can also provide access to the Ice Cream Course at Reading University’s Food Processing Centre). The Ice Cream and Artisan Foods Show will be held in Harrogate 11-13 February 2020 at the Yorkshire Events Centre (to find out more, visit www.ice-cream.org).
July 2019
Advertise in September PIZZA SCHOOL With many outlets now enjoying the in uence of the Neapolitan pizza-making tradition, we celebrate the rising level of pizza making skills in the UK, whether operators are lucky enough to employ a genuine Neapolitan pizzaiolo, or bene t from the training and advice on offer from their our and other ingredients suppliers. PACKAGING The ‘to go’ and takeaway part of the pizza and pasta business is often viewed as a creator of undesirable, and poorly recycled, packaging waste. However, in light of the drive to reduce the use of unsustainable packaging materials, not least plastic, we nd out what operators are doing by showcasing some innovative packaging solutions. TOMATOES Tomatoes and tomato-rich sauces traditionally play a fundamental role in Italian cuisine. The nature and quality of this ingredient – not least it’s growth, harvesting and canning - impacts in no small way upon its taste. We report on the products and activities, and recipe suggestions, of some of the major tomato brands.
Contact Andrew Emery 01291 636334 andrew@papa.org.uk
www.papa.org.uk
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ADVICE
Managing employees: How to have a stress-free summer
We’re beginning to enjoy the start of the summer weather, but as an employer, you may be anxious about the chaos that this time of year can bring, warn solicitors, Ellis Whittham, who have some advice for operators. BUSY TIMES Between weddings, barbeques and trips abroad, work can often take a back seat, leaving employers to deal with a loss of productivity and costly absences. As summer approaches, here are some of the challenges that may cause disruption to your business and the practical steps you can take to keep the heat off. DISTRACTED EMPLOYEES With better weather and a jam-packed sporting calendar, employees may be more tempted to pull out their phones to check the latest score or make plans for after work. This all adds up, and before you know it, the day has been wasted on distractions. What can you do? It’s important to have a clear policy in place which sets out the permitted use of mobiles phones in the workplace. Within this, you may wish to: • Restrict the use of mobile phones to rest breaks or emergencies. • Require that mobile phones are kept on silent or switched off altogether during the working day. • Ask that employees leave their phones in a locker, staff room or wherever they store their other belongings. Of course, you may want to take a more generous approach by allowing employees to watch an important match as a one-off social event, permitting an extra-long lunch break, or letting particularly invested individuals swap hours with a colleague. These could even be presented as incentives in a bid to improve performance leading up to big sporting events and make up for any down time. Often, working with employees rather than against them and giving them just enough leeway can prove the most effective solution. 52
EMPLOYEES PULLING SICKIES Bogus absences disrupt your business. However, while you may suspect that a ‘sick’ employee is in fact making the most of the weather, you should avoid making allegations against an employee without clear evidence. If you’re too quick to jump to conclusions, the employee may have grounds to suggest that such allegations constitute a breach of trust and confidence, and could make a claim for constructive dismissal if they have been employed for more than two years. If you do have clear evidence, such as photographs on Facebook, this should be dealt with as a disciplinary issue. The level of punishment will be determined by the facts but could potentially include dismissal without notice. What can you do? In these situations, prevention is better than cure. Taking proactive steps to discourage absences will avoid having to resort to sleuthing on social media. Consider: • Improving visibility into staff absences by ensuring line managers log all instances of sickness, including reason and duration. • Measuring and reporting on absence by calculating employees’ Bradford Factor scores, which will highlight repeat instances of short-term sick leave.
NEED SUPPORT? There are far better ways to spend your summer than dealing with HR issues. For advice on overcoming summer employment challenges, contact 0845 226 8393, or email papa@elliswhittam.com.
• Conducting return to work interviews. This can effectively deter sickies by showing employees that their absences have been monitored, that managers are recognising specific trends and that disciplinary action may be taken. HUNGOVER EMPLOYEES What employees do in their own time is up to them; however, if they turn up to work hungover, it immediately becomes your business. Not only are hangovers likely to impede productivity, but if it’s brought to a client’s attention, it can reflect badly on your business and damage your reputation. What can you do? As summer approaches and there are more occasions to drink, minimise disruption to your business by: • Reminding employees that alcohol can stay in the bloodstream for up to 24 hours and that drinking heavily may render them unfit for work. • Creating an alcohol policy that outlines how you will deal with employees who turn up under the influence or hungover. This should state what constitutes a violation and clearly explain the consequences. • Keeping written records of incidents to support disciplinary action should coming into work with a hangover become a regular occurrence. From a legal point of view, establishing a clear and fair alcohol policy and being upfront with employees about what is and isn’t acceptable will provide protection for your business when dealing with employees who violate the rules. July 2019
ADVICE
PAPA partners with Hampshire Fire Authority for a range of new benefits The Pizza Pasta & Italian Food Association is launching a new partnership with Hampshire Fire Service, a Primary Authority Scheme authority, with advice and support available to individual members. The Government gave the go ahead for the Primary Authority Scheme initiative to be extended to include the fire sector in April 2014. This meant that all fire safety partnerships going forward could have statutory recognition regulated by the Office of Product Safety and Standards, in association with the National Fire Chiefs Council on behalf of central government. Hampshire Fire and Rescue Service (HFRS) is a leading authority within the scheme and has been instrumental in establishing the fire sector as part of the Primary Authority Scheme. There is a raft of advantages for PAPA members, who would need to contact the HFRS directly. Current partners have benefitted from training programmes, fire safety reports, fire specialist recruitment, inspection plans, infrastructure reviews, fire risk assessment reviews, seminar facilitation and arbitration with other fire and rescue authorities. There’s also national consistency in enforcement methodology and compliance issues, professional advice from an ‘in house’ enforcement body, a thorough review of strategic fire safety policies and procedures, assured advice that is nationally binding and a general ‘one stop shop’ for all things fire related. WHAT THE PARTNERSHIP WITH PAPA CAN PROVIDE IN DETAIL: There are a number of benefits to joining the scheme, particularly with regard to Fire Safety with Hampshire FRS, says Luke Snoswell, Primary Authority accounts manager. • Links into other regulating bodies within Hampshire such as Environmental Health, Trading Standards and the Housing Authority. • We have already formed a number of successful and mutually beneficial partnerships with large multi-national organisations, including several
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prominent retailers, which are not based in Hampshire. As there is no direct benefit to the local economy within Hampshire, the advice we give to your organisation cannot be perceived as partisan. HFRS has a large and robust Business Fire Safety Department which is reinforced by an experienced Enforcement Support Team. HFRS is a strong supporter of the Regulators Code; we seek to ensure that the functional requirements to compliance are maintained whilst not overburdening our partners with unrealistic financial demands or unnecessary works. We strive to find innovative solutions for our partners, which have moved away from potentially onerous British Standards, whilst remaining compliant to the Fire Safety Order. The Primary Authority Scheme ensures that regulators only recover costs and cannot seek to make a profit, HFRS has one of the most affordable hourly rates in comparison to other fire authorities. There are also benefits to HFRS; in that we can make a meaningful impact upon risk reduction on a national level, whilst at the same time generate income which enables us to maintain our Business Fire Safety Department.
• The Primary Authority Scheme enables Hampshire Fire & Rescue Service to support businesses in achieving compliance to the Fire Safety Order 2005 on a strategic level. • Officers within the team embed themselves into the partner business to conduct a root and branch review of their policies and procedures to assist that company in becoming legislatively compliant. The officers continue to work closely with their respective partners to assist them with enforcement management, the sharing of best practice and to extract added value wherever possible. Our process is informal and will not result in enforcement action, as that is not part of the partnership process or in maintaining good working relations. You will be provided with a detailed fire safety report outlining the company good practices and opportunities for improvement and ways in which we can support the implementation of these ongoing improvements. • The Primary Authority Scheme operates on a cost recovery basis only. INTERESTED? Contact: Partnerships.manager@hantsfire.gov.uk Telephone: 02380 725205
www.papa.org.uk 53
PROFILE
Wolf
Italian street food A UK Italian street food chain – Wolf (www. wolfstreetfood.com) - offering fresh, healthy Italian meals with a modern twist has opened its latest franchise on Market Street in Nottingham with help from Fraser Brown solicitors (www.fraserbrown.com). CHOICES Tapping into the nation’s love for authentic Italian cuisine and fast, high quality healthy food, Wolf Italian opened its new 55-seater venue on 29 May at 34 Market Street in the heart of the city centre, and creating 12 new jobs for the city. Serving up traditional, wholesome, street food style dishes fresh from the carts of Italy, Wolf Italian customers can enjoy a unique all-day dining concept with the option to choose from bespoke dishes freshly made to order, as well as traditional favourites to be enjoyed in the restaurant or on the go.
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Choose from artisan avocado breakfast dishes and pastries washed down with Wolf’s own brand coffee, or build your own lunchtime dishes including the ‘piada’ – Wolf’s signature flatbread with a choice of marinated protein, Italian sauces, deli toppings and salad, or sit down with a bowl of fresh pasta or pizza and a chilled tipple of your choice in the spacious dining area. The Wolf experience can be as speedy or relaxed as customers wish, with the option to dwell with good coffee and WiFi, grab tailored counter-led fresh food to go, or order from the convenient Wolf app on the iPad
table devices for a seated dining experience. The Nottingham franchise is the latest addition to Wolf’s seven existing UK sites in Chiswick, Wembley, Reading, Manchester and Leeds. FRANCHISED GROWTH Fraser Brown Solicitors has been working with Wolf Italian since 2017, advising on the roll-out of its UK franchises. Supporting work has included preparation of franchise agreements, management agreements, side letters, advising on resales, property aspects, brand protection and associated legal aspects of operating a growing network of franchises in the UK. Fiona Boswell, partner and head of franchising and commercial services and James Woodward, senior associate in commercial property at Fraser Brown Solicitors, advised on the Wolf Nottingham site on roll out of franchise documentation
in order to secure the lease for Ehsan Shammasizadeh (the franchisee). The latest venue in Nottingham’s historic and listed Market Street building spans 1972 square foot across two storeys, and was previously home to Graham Hill Menswear. “With franchises all over the UK opened with the contract roll out assistance of Fraser Brown, moving to Nottingham felt like the next natural step for us and we’re thrilled to have opened our doors in the heart of this established city, bringing with us nutritious, healthy Italian cuisine to Nottingham’s already vibrant food and drink scene. Our new central, historic location is ideal with its high ceilings and large open spaces and we aim to recreate a chilled space for our customers to dwell in,” said Wolf Italian Street Food’s Tim Entwistle. “Our food is inspired by our Italian chef who uses the finest, local produce aimed at people July 2019
PROFILE “Our lunch options include a range of delicious fresh salads and bespoke tailored food options that can be freshly prepared to go, such as our ‘piada’ and we also serve up fresh pizza and pasta and have an alcohol licence so customers can enjoy a cold brew with their meals. “We have been busy recruiting for all staff positions at our new Nottingham site and also welcome any local artists to help us create a unique piece in our store that can be a nod to our new location.”
who want great tasting food that’s also good for them, and we aim to make authentic and fresh Italian dishes that are versatile and accessible all day. As well as popular breakfast
options such as avocado and poached eggs and our fresh moreish pastries, we also have our very own Wolf branded coffee which is handmade in Devon.
PARTNERSHIP Ehsan Shammasizadeh (pictured with Fraser Brown’s James Woodward), franchisee of Wolf Italian Street Food in Nottingham, said: “From a franchising perspective, Wolf is a strong, innovative brand with a simplistic and fresh concept that will be well received in Nottingham. “Its Market Street location is ideal for reaching city residents, visitors and the student population and the building itself is built to accommodate not only those looking for allday eating occasions but also for evening events such as open mic nights and talent shows.
“We envisage Wolf being a hub to celebrate talent and creativity and we want to welcome everyone to keep an eye out for events taking place once open. “As a franchisee working with Fraser Brown for the opening of Wolf in Nottingham, the process has been seamless and efficient. Wolf has so much potential and I look forward to watching the company grow.” Fiona Boswell at Fraser Brown Solicitors added: “Having worked with Wolf for the opening of its other UK franchises, it’s been a pleasure to advise on the latest franchise addition to the East Midlands in Nottingham, especially with Fraser Brown having a solid presence and franchise expertise in the region and with our headquarters in the city centre. We look forward to continuing our support of Wolf’s future UK franchises and wish them every success for the opening and future.” Wolf Italian Street Food says that it has plans for further UK franchises in Manchester and Glasgow, with more new sites set to open in 2019 (starting opening hours for Wolf Italian Street Food are every day from 7am to 8pm).
www.papa.org.uk 55
PEST CONTROL
Tips for a
fly-free restaurant
Flies have gained a reputation for being annoying, awarded to them for their irritating buzzing noise and general knack of landing on food just as you’d like to eat it! However, for managers of food businesses, the presence of flies poses a real concern, as they are a risk to human health and can cause contamination when they land on food, work surfaces and equipment, as Berwyn Evans, head of SME, Rentokil Pest Control, explains here. DISEASE RISK These insects can spread diseases such as Salmonella and E.coli as they move from one food source to another, while some species of fly can even bite. In fact, flies are one of the UK’s most common causes of food poisoning. Vigilance in the hospitality sector is paramount, as the mere presence of flies can affect health and safety regulation compliance as one Birmingham-based outlet discovered in January. As we enter the summer months, staff might notice the presence of flies on their premises more often. This is the time when adult insects 56
which have spent the colder months sheltering in the nooks and crannies of buildings will start to emerge to find decaying food, animal and human waste to feed on and lay their eggs in. The end of spring or start of summer presents a good opportunity for restaurant owners and managers to ensure they have the right measures in place to prevent an infestation from occurring. It is particularly important to protect food preparation and eating areas, however, do make sure that you are diligent around the entire premises, as flies can make a nuisance of themselves wherever humans are found.
TYPES OF FLY There are roughly 7,000 types of fly species in the UK. Below are three common flies that can be found in and around food establishments across the country. 1. House Fly These are major carriers of microorganisms that can cause diseases, including Salmonella and E. coli, and are a significant problem for businesses, especially those that handle food. House flies feed by regurgitating acids onto food to break it down, and then proceed to suck up the resultant mush. 2. Bluebottle Fly Otherwise known as a Blow Fly, Bluebottles can often be seen hovering around dustbins. They are scavengers and are particularly attracted to faeces and dead animals but are quite happy to feed on cheese and deli meats. They feed in a similar manner to houseflies and as a result can also leave microorganisms on the food that they feed off. 3. Fruit flies This species can be a nuisance all year but are common during summer months because of the abundance of fruits and vegetables. Fruit flies can lay up to 500 eggs at a time, and once hatched their larvae feed directly on over-ripened food. These pests can reach full development within just seven days (at 15oC), so an infestation can take hold very quickly. July 2019
PEST CONTROL DEFENDING YOUR RESTAURANT AGAINST A FLY INFESTATION There are practical measures that you can implement around the premise to ensure that flies are deterred from entering the building. 1. Cleaning regime Flies are typically attracted to unhygienic areas and places, so your first line of defence is to ensure your restaurant is clean. In your cleaning routine, make sure the schedule also covers a regular clean of walls, floors, ceilings and windows. In kitchen and eating areas it’s important that equipment is routinely wiped down inside and out, including fridges and freezers. Food waste needs to be collected frequently, before bins start overflowing. In summer months, customers expect to enjoy their food and drink in wellventilated areas. For this reason, many businesses keep their doors and windows open so cool air can circulate. However, this also provides easy access for flies, so use fly screen doors and windows to prevent them from gaining access, while allowing cool air to flow. 2. Flying insect control Fly control indoors is equally important for the determined few that manage to find
their way in. It’s recommended that you opt for a fly control unit that encapsulates captured flies, rather than zapping them. Units that electrocute flying insects release micro-particles into the air, which can then fall onto surfaces and food. Fly control units that transmit ultraviolet (UV) light are useful tools in the fight to keep your business fly-free. Rentokil has an energy efficient fly control unit called Lumnia, which delivers an average of 61% in energy savings when compared to similar products, and the UV light is also transmitted 40% further than standard UV tubes. There are also specific products for fruit flies, which work by attracting and trapping them in organic fermenting liquids. Traps can even be placed in areas that require regular monitoring, such as bars, kitchen units, underneath tables, and in the area around bottle banks and bins.
control, including the biology of the pest, to help them to recognise signs of fly activity or other pest infestations. This can turn staff into an army of eyes and ears, helping to spot the signs of a pest problem before it escalates. FINAL WORDS Beyond eating and food preparation areas, restaurant managers shouldn’t fall into the trap of thinking that their premise could never host a fly infestation, as these pests can make anywhere their home. If you are dealing with a fly problem or are simply looking to prevent one, then it is important to know who to contact. If you are in any doubt as to what methods to use, then it is always best to check with the experts.
3. Staff training Every business relies on teamwork, therefore training staff about the importance of good hygiene and safe food practices is important. There are online courses available (such as Rentokil’s myLearning) which can educate employees on the basic elements of pest
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Contact Andrew Emery | 01291 636344 | andrew@papa.org.uk
www.papa.org.uk 57
CASH FLOW
Protecting business
critical invoices
Protecting their business critical invoices is something that small hospitality businesses can’t afford to ignore, argue Andrew Garvey (chief operating officer, Countingup) and Richard Thomson (co-founder, Hokodo). BACKGROUND Hokodo (www.hokodo.co) is a technology company that aims to make financing and insurance available to the many SMEs they feel are left behind by today’s financial services industry by providing B2B marketplaces and other platforms with transparent, easy to integrate financing and insurance solutions. Countingup (www.countingup. com) is a banking and accounting app for freelancers and small businesses. Tim Fouracre created the company in September 2017, with the firm being venture capital backed.
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SMALL, BUT VITAL Small businesses are the lifeblood of the UK economy. According to the Federation of Small Businesses (FSB), small businesses accounted for 99.3% of all private sector businesses at the start of 2018 and 99.9% were small or medium-sized (SMEs). Total employment in SMEs was 16.3 million, 60% of all private sector employment in the UK, and the combined annual turnover of SMEs was £2.0 trillion, or 52% of all private sector turnover. Yet, small businesses are still not able to compete on a level playing field with their larger enterprise peers, and one of the biggest areas of disparity is the disproportionate impact that late customer payments and unpaid invoices have on smaller, more vulnerable organisations.
Indeed, a survey conducted by small business finance provider, Liberis, in March 2018, found that at that time small businesses across the UK were still chasing £14.9 billion in late payments resulting from goods and services they had provided. The study claimed that on average respondents were owed £11,000, which extrapolated to £14.9 billion across the UK’s 5.7 million small firms. Small hospitality and leisure businesses are not immune to these trends. A recent survey from Hitachi Capital Business Finance found that 45% of small businesses in the hospitality and leisure sector were dealing with late and non-payment. Catering businesses know the issues only too well. It can be very difficult to tackle the issue of late payments especially if the worst July 2019
CASH FLOW offenders are large businesses that are also amongst their biggest customers. For the smallest most vulnerable organisations the negative impact on cash flow often has a serious impact on the business and can even in many cases prove fatal and result in a bankruptcy. CREDIT INSURANCE Yet, this plague could be avoided. A solution already exists to the problem of unpaid invoices in the form of credit insurance. By insuring their invoices, businesses can recoup what they are owed, even if the customer does not pay, or goes out of business. In the past though, small businesses, including those in the catering and hospitality sector, have often struggled with getting easy access to credit insurance. Today’s credit insurance policies are just not set up to meet the needs of small businesses. Typically, they are based on expensive ‘whole turnover’ policies, meaning all invoices are automatically – and unnecessarily – covered, and sold via inaccessible channels such as brokers and offline. That’s tended to preclude a large part of the market from taking them up. Recent figures from the Association of British
Insurers indicate that there are just under 14,000 trade credit insurance policies in place in the UK. Most of these policies are likely to have been sold to large businesses. Very few, if any, to the small, often cash-strapped caterers who might be among those most in need of these kinds of services. The truth is that historically, lured by the promise of high commissions, credit insurance providers and brokers have ignored the small business market in favour of large corporates. As a result, small catering businesses often display a complete lack of awareness about credit insurance. And if, and when, they do find time in their busy schedules to look into it, they often come across offerings completely unsuited to their needs. FINANCIAL TECHNOLOGY (“fintech”) Fortunately, help is now at hand. We are now seeing fintechs joining forces to protect small business owners, including catering entrepreneurs, from running into cash flow problems through missed or late payments. A new brand of invoice protection is coming on stream, that allows small catering businesses to quickly and efficiently pick and choose the invoices they want to protect. Rather than simply insuring all of their
accounts receivable, they can be selective and choose which invoices they want to protect based on criteria like: Can I afford to write-off this invoice? Do I trust this company? Am I comfortable with how this business trades? Once they have decided, caterers can then purchase and pay for invoices individually through a simple tick-box process at highly cost-effective prices per invoice. By partnering and integrating payment protection with banking and accounting apps that many caterers are beginning to adopt, for example, they can further streamline the experience for users and expand its reach across the hospitality market. That is a hugely positive development. The health of the economy as a whole depends on the dynamism and entrepreneurial spirit enshrined within many SMEs. Small catering businesses are a key part of this, so it is important that they not only survive but thrive. In our view, the latest breed of insurance protection insurance tools allow them to do just that by giving them the peace of mind to stop worrying about their finances and focus instead on delivering the best possible customer service and building positively on their business success.
Read it online at www.papa.org.uk
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WOOD FIRED OVEN GURU
Buying a ‘real’ oven can be expensive, but that does not mean you can’t have one! Jay Emery (www.bushmanwoodfiredovens.co.uk) is known as the “wood fired 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 the ways and means of buying an oven. THE OVEN OF THE MOMENT There is no doubt that there has been massive growth and interest in real wood fired ovens along with the pizzas that are cooked in them, and that the real wood fired oven revolution is now in full swing. About time! That said, there are still a huge amount of people who are shocked when they enquire about the price tag associated with such a high quality oven. That price tag can be prohibitive so owning one is still very much an elitist thing. But it need not be so. Over the years I have personally helped hundreds of people enter the market. For many, the investment seemed a gamble, but on reflection it became a life changing event and, for the overwhelming majority of my customers, this has been a positive thing. In the past, taking the leap has been akin to extending the mortgage, or enduring the eye watering interest rates associated with a credit card purchase, or suffering the uncomfortable encounter with a less than receptive bank manager. But enduring this was worth the hassle as the rewards, when calculated correctly, can be astronomical. Now I’m going to have to be straight, I’m not a financial advisor, so don’t put your life savings at risk or dive into a long term repayment scheme without making sure that you have taken proper legal advice from a registered financial advisor before embarking on extending a line of credit. So rather than give you the facts and figures associated with repayment percentages and 60
margins or the nitty-gritty of who owns an asset and at what point it becomes yours, I’ll concentrate on and share with you some of the stories of how some of my customers have financed their business and the purchase of an oven to get their dreams off the ground. Many of them have gone on to win awards and become the best in the industry and celebrated in their regions for outstanding produce.
one to support her, but was determined to make it work. ‘Private parties at an affordable price for everyone’ was her angle. She paid for the whole trailer on a credit card then went hell for leather to get it paid off as soon as possible. Her business has also been a huge success and the high interest rate was a real incentive to get out there and get stuff done and pay it off quickly.
FRIENDS AND FAMILY I remember one of the first mobile ovens I sold was to a crew of Italians who were setting up for the festival scene and, having put down a deposit, I made their oven on a trailer. Come collection day they arrived with no fewer than 10 different credit and debit cards and a whole host of parents, friends and family. It took over two hours to process all the cards at different values, but before handing over the trailer, I thought it prudent to get a copy of a passport. It’s fair to say I was worried. The customer has gone on to be very successful and in total bought three ovens from me. Friends and family investing in your business is one way of getting some unsecured finance; low risk to you and spread wide so as to not be a burden to any individual.
CASH PURCHASE I have, however, also had customers who have sold businesses and used the money from the sale of the business they no longer enjoyed running to set up something new and fresh. But I must warn you that buying an oven outright and owning one is not the same as running the business. I’ve had many customers who have purchased outright only to go on and get average returns. I believe that getting a bill once a month to pay off encourages you to get off your arse and get stuff done - work begets work.
CREDIT CARD I also remember a young lady coming to see me about eight years ago; she had a real passion and wanted to change her life. Unfortunately, she had no one to turn to, no
BANK BUSINESS LOAN On the whole, access to finance is a lot easier than it was 20 years ago, so you could take out a business loan with the bank, but, having sought financial support from the high street banks several times, I personally find high street banking a complete joke - months to set up accounts, forever changing bank managers, and managers who have no real understanding of business at all. Should you decide to approach the bank and they say July 2019
WOOD FIRED OVEN GURU There are loads of different platform types. Some where you give away equity, others where you give away products or service. So you really need to dive into these sources to find a platform that works best for you. There is also the government backed system funding circle. You may have seen them on the TV. I have used this myself and found the process relatively easy, but be warned, they claim very low rates on TV, but I’ve never heard of anyone who got rates like that. They also say ‘unsecured loans’, so be careful because when you get the loan you will, in most cases, have to promise to pay it back, and whilst they don’t formally attach your assets to the loan, they still require you to give a personal guarantee which could mean your assets. FIGURES The one thing that I have learned over the years is that you need to know the figures before you go in search of funds. Make sure you have a robust business plan with a good understanding of what revenues you can expect and what the breakeven figures are going to be.
no, don’t give up, however. Just because your bank said no doesn’t mean that every bank will say no. I recollect when I first started my business that I had to approach loads of them. After all, who in their right mind would have ever thought that making pizza ovens in the UK would be good business? Bank managers, in the main, have targets to achieve and, in my opinion, seem not to know anything about setting up or running a business but are more interested in seeing if the gearing is acceptable to the computer model. Our businesses - street food catering and restaurants - don’t conform to the ‘norm’ of profitability and just don’t seem to fit their computer model.
gone on to build successful businesses with finance raised through these platforms and, much to the surprise of many, you don’t have to give away equity in your business. Some platforms you simply pre-sell your product at a discounted price. Passion, a good video and story seem to be key. In the research that I have done so far, it would also appear that you need to have your ducks in line before you launch, in other words you need to have lots of people willing to back you, and you need to almost have all the funds committed already by a network of supporters and their friends. The platform then is just a formal way of them committing the funds.
Always have three scenarios 1. A breakeven model which must be easily achievable and appear to be a no-brainer. 2. A higher figure which is most likely to be your average trading. 3. A blue sky thinking kind of project. And you must know your figures inside out, with the answers to hand. If someone is going to lend you money they will want to know that you have a good handle on the figures. If you don’t believe me, check out a couple of Dragons’ Den programmes and see how applicants who don’t know the numbers get sliced and diced by the panel. No, it’s quite easy - be prepared and have the facts to hand. The only thing getting sliced should be the fresh hot pizza from your premium wood fired oven served to your eager customers at that premium commanding price-point.
ASSET FINANCE So instead, for bigger purchases, I’ve found asset finance to be a much easier prospect with lower interest rates than credit cards or bank loans. Sometimes I’ve managed to get the loan secured against the asset with a deposit paid, other times I’ve had to give assurances for low incomes and new businesses. There are so many asset finance brokers now that it’s mostly actually quite easy to get a loan of sorts. If you are considered a higher risk then the repayments are steeper but you still have freedom to choose. FUNDING CIRCLE There is also the growing trend towards crowd source funding. Loads of people have
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PIZZA MY WORLD
Pizza My
World Tina Glen has an enviable background in the bakery industry, with over 30 years’ experience. After qualifying from Blackpool College with a string of City & Guilds certificates, including Bakery I, II and III, Bakery Production; Organisation & Control, Bakery Management; Marketing & Control and Bakery; Hygiene & Microbiology, her first role was with JF Renshaw & Sons (manufacturer of marzipan and almond goods) as a QA technician and NPD technologist. After four years she moved on to sales for Bowman, the flour millers, then ADM Milling where she spent the next 21 years as a hands-on bakery technical adviser and latterly, manager of their Technical Centre. During her career, Tina has accumulated a wealth of knowledge of flour and all of its applications in a variety of processes from craft bakery, bread, biscuits, pastry and pizza, and has been Pan’Artisan’s (www.panartisan.com) product development manager for the last nine months.
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8.30am 8.30am On any given day I can be working with our teams from NPD, operations or sales on a variety of projects but typically like to start the day with coffee! I generally begin my day catching up with Chris Dickinson, our new business development director to review any new product development requests that have come in from the sales team. His experience is invaluable to me as there aren’t many products he hasn’t been asked to make and, despite my time in this industry, I am learning every day. Things that we need to consider in order to progress any such requests include can we meet the customer’s timescale for launch, is it operationally doable, is it commercially viable and does it conflict with any other product or customer recipe? We have many bespoke products that are designed and made to specific customer needs and we need to ensure that there is no overlap or reproduction of concepts. 9:30am 9.30am Once we have agreed that a project is viable, the first task is to make up bench samples. Sometimes this will be using a customer’s
July 2019
PIZZA MY WORLD tests to make sure the dough performs at its optimum over its stated life so we will make a series of dough balls and put them through their paces for real-time testing so the customer can be assured of a consistent performance.
own recipe. They may ask us to match something they have seen elsewhere in the industry, or we will have been asked to produce something for them that meets a brief - possibly to ease an operational issue they have, to reduce costs or to improve on an existing product.
4:00pm 4.00pm Our suppliers play an important role in enabling us to produce the finest quality dough products for our customers and we regularly review our ingredients, as well as our suppliers, so we can stay up to date with new launches and food trends.
11:00am 11.00am Bench samples made, with suitable tweaks to a recipe to ensure it meets the criteria of the brief, as well as flavour profiles, and in some cases to make improvements to a customer’s own recipe, the next stage is to work with our operations team to take a product from kitchen concept to bakery commercialisation and scaling it up to make sure it can be produced in our bakery (we always call it a bakery and not a factory). 12:00 noon 12.00am The challenge with running trials is finding down time in the production schedule to run a batch. So they must be carefully planned so as not to disrupt the normal workload in the bakery, bearing in mind we not only need the time in the bakery, but we have to factor in cleaning the lines before and after each run, as well as any proving and baking time too.
provide this service to our customers too; advising on the right equipment to use to suit their service and trialling products with different types of oven because they all have different features and benefits to offer. When a customer gives us a brief, an important element of what we need to know is what type of oven they will be using because we can tailor a dough to work in different ways.
2:00pm 2.00pm If I’m lucky I get lunch! But now is a good time to review the equipment side of the new products we develop. Yes, we also
3:00pm 3.00pm Then there’s the science… Once a product is made, and we know it can work in the specified oven, we need to run shelf-life
5:30pm 5.30pm The last task on most days is planning for the next few weeks and two of the roles that I find the most satisfying and enjoyable are having NPD meetings with customers where we get to present our ideas for new creations and concepts. This will often spark innovation for new menu rotations and means our customers can stay one step ahead of their competition. The second role I’m enthusiastic about is customer training, another facet of the service that Pan’Artisan offers. Whether it’s one to one in a customer’s kitchen, or a whole team coming to us at Midhurst to work with us in our demonstration kitchen. It can be anything from using equipment to get the best out of it, or training in dough handling and pizza stretching which, by the way, I am getting better at day by day!
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index registered suppliers The following businesses are members of The Pizza Pasta & Italian Food Association (PAPA) and subject to its rules and guidelines. While the Association cannot guarantee the products and services supplied by those listed, it does believe that those listed are reputable and is confident in recommending them. The Pizza Pasta & Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB Telephone: 01291 636335 or email kevin@jandmgroup.co.uk
999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 Fax: 01708 555022 sales@999pizzatoppings.com Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk
C.Carnevale Ltd Carnevale House, Blundell St, London N7 9BN Contact: Mr C Carnevale Tel: 0207 607 8777 Fax: 0207 607 8774 Chefsrange Unit 4 Egerton Close, Daventry, Northamptonshire NN11 8PE Contact: Tim Charlton Tel: 01455 559969 Fax: 01455 559979 tim@euro-catering.co.uk www.chefsrange.co.uk
Continental Quattro Stagioni Trafalgar Mills, Leeds Road, Huddersfield, West Yorkshire HD2 1YY Contact: Mr Roberto Giacobbi Tel: 01484 538333 r.giacobbi@continental-wine.co.uk www.continental-food.co.uk Conveni Willige Laagt 2, 5757 PZ Liessel The Netherlands Contact Noel Reidy Tel; +44 7903 526 457 +31 (0) 493 348 700 noel.reidy@conveni.nl info@conveni.nl
Cooktek c/o MCS Technical Products Ltd MCS Technical Products, Building 2, Westmead Industrial Estate, Westmead Drive, Swindon, Wiltshire SN5 7YT Contact: Steve Snow Tel: 01793 538308 Fax: 01793 522324 sales@mcstechproducts.co.uk Dairy Partners Ltd Brunel Way, Stroud Water Business Park, Stonehouse, Gloucestershire GL10 3SX Contact: Will Bennett Tel: 01453 828890 Will.Bennett@dairypartners.co.uk www.dairypartners.co.uk
Dawn Farm Foods Ltd. Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 Fax: 01604 587392 iritchie@dawnfarmfoods.co.uk www.dawnfarms.ie
DK-Foods A/S Bommen 9, Thorning, DK- 8620, Kjellerup, Denmark Contact: Kevin Peacock Tel: +45 86 88 00 13 kevin@dk-foods.dk www.dk-foods.dk
BY APPOINTMENT TO HER MAJESTY THE QUEEN FINE FOOD INGREDIENT IMPORTERS AND DISTRIBUTORS DONATANTONIO LIMITED BOREHAMWOOD
Donatantonio Ltd. Lupa House, York Way, Borehamwood, Herts WD6 1PX Contact: Simon Bell Tel: 0208 2362222 Fax: 0208 2362288 www.donatantonio.com sbell@donatantonio.com
Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Andrew Ford Tel: 01749 838108 andrewford@eurilait.co.uk www.eurilait.co.uk 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 IPR Events London Ltd. The Plaza, 535 Kings Road, London SW10 0SZ Contact: Stanislava Blagoeva Tel: 0207 352 4356 slava@iprconnections.com www.iprconnections.com
Jestic Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 0845 5048050 Fax: 0845 5048051 Email: info@jestic.net www.jestic.co.uk
index registered suppliers Just-Eat.co.uk Ltd. Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN Contact: Paul Griffith Tel: 0208 7362001 b2bmarketing@just-eat.co.uk www.restaurants.just-eat.co.uk Kerry Kerry Global Technology & Innovation Centre, Millenium Park, Naas, County Kildare, Ireland Contact: Gillian Raftery Tel: +353 87 948 4353 gillian.raftery@kerry.com www.kerry.com 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
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
We also produce a alal range of H products
We re Manufactu a zz hargioni pi toppings
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: Sarah Quenault Tel: 01482 837285 Fax: 01482 824323 sarah.quenault@rivafoods.co.uk www.rivafoods.co.uk Salvo 1968 Ltd. Salvo House, Maxwells West, Great Cambridge Road, Cheshunt, Hertfordshire EN8 8XH Contact: Giuseppe Motisi Tel: 0800 122 1968 Fax: 0207 607 5928 giuseppe@salvo1968.co.uk www.salvo1968.co.uk
Stateside Foods Ltd 31 – 34 Great Bank Road, Wingate Industrial Park, Westhoughton, Bolton BL5 3XU Contact: Ian Kent Tel: 01942 841200 Fax: 01942 841201 sales@stateside-foods.co.uk www.stateside-foods.co.uk
A
Tel: 0161 702 8447
email: sales@pizza-toppings.co.uk
index of products BEVERAGES
DELIVERY &
KITCHEN & SERVING
Beer
PACKAGING
Carnevale Ltd.
Heated Pizza Delivery
Bakery Ovens
Bag Systems
Chefsrange
Cooktek (MCS Technical
Chargrills
Products)
Chefsrange
Coffee Carnevale Ltd. Mineral Water Carnevale Ltd. Soft Drinks
EQUIPMENT
Displays DOUGH & PIZZA
Drinks Systems
Pizza Accessories
Carnevale Ltd.
Wine, Spirits & Liqueurs
Pizza Plus Foodservice
Fryers
Continental Quattro
Salvo 1968 Ltd
Chefsrange
Stagioni Ltd.
Pizza Making Systems &
Jestic
Carnevale Ltd.
Equipment
Griddles
Chefsrange
Chefsrange
Cooktek (MCS Technical
Cooktek (MCS Technical
Products)
Products)
Jestic
Jestic
Pizza Direct UK
Holding Ovens
Pizza Ovens
Jestic
BREAD, CAKES & DESSERTS Garlic Bread Riva Foods
Chefsrange
Induction Cooking &
CHEESE, DAIRY &
Jestic
Holding
EGGS
Pizza Plus Foodservice
Cooktek (MCS Technical
Cheese 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Dairy Partners Ltd. Donatantonio Ltd.
Products) FISH & SEAFOOD
Preparation Counters
Other Fish & Seafood
Chefsrange
Leathams PLC
Refrigeration Chefsrange
FLOUR & BAKERY Concentrates
Eurilait Ltd.
MEAT
Allied Mills
Bacon
Extons Foods
Durum Semolina
Dawn Farm Foods Ltd.
Fromageries Bel
Allied Mills
Leathams PLC
Futura Foods UK Ltd.
Carnevale Ltd.
Beef
Glanbia Cheese Ltd.
Flour
Leathams PLC
Allied Mills
Chicken & Other Poultry
Carnevale Ltd.
Leathams PLC
Salvo 1968 Ltd
Ham
Whitworth Bros. Limited
Carnevale Ltd.
Leathams PLC Ornua Ingredients UK Stateside Foods Ltd. The Cheese Warehouse
PIZZA TOPPINGS
Prepared Pizza (Frozen)
Fish
Freiberger UK Ltd.
Carnevale Ltd.
Pizza Plus Foodservice
Martin Mathew & Co. Ltd.
Stateside Foods Ltd. SOUPS, SAUCES, STOCKS & DRESSINGS Garlic Spreads & Mixes Riva Foods Stateside Foods Ltd. Pasta Sauces Leathams PLC Martin Mathew & Co. Ltd. Salvo 1968 Ltd The Fresh Pasta Company Ltd Pizza Sauces Leathams PLC Salvo 1968 Ltd Soups Conveni
Fruit & Vegetables Carnevale Ltd. Meat 999 Pizza Toppings (UK) Ltd.
Chefsrange
EQUIPMENT
Carnevale Ltd.
Olive Oil Donatantonio Ltd. GCL Food Ingredients. Leathams PLC Martin Mathew & Co. Ltd. Salvo 1968 Ltd Vinegar Martin Mathew & Co. Ltd. PASTA, POLENTA, GNOCCHI & RICE Pasta (Dry) Carnevale Ltd. Continental Quattro Stagioni Ltd. Donatantonio Ltd. Garofalo UK GCL Food Ingredients. Leathams PLC Makfa JSC Pasta (Fresh) Garofalo UK GCL Food Ingredients. Martin Mathew & Co. Ltd. Salvo 1968 Ltd.
Carnevale Ltd.
PIZZA DOUGH, BASES & CRUSTS Dough Balls Kiren Foods Pizza Plus Foodservice Pizza Bases & Crusts Kiren Foods Pizza Plus Foodservice Salvo 1968 Ltd. Stateside Foods Ltd.
Italian
Dawn Farm Foods DK-Foods A/S GCL Food Ingredients Pizza Plus Foodservice Stateside Foods Ltd. Tulip Food Service Ltd. Pizza Sauces Conveni Donatantonio Ltd. Martin Mathew & Co. Ltd. Pizza Plus Foodservice Stateside Foods Ltd. READY MEALS Conveni READY PREPARED Prepared Pasta Meals Freiberger UK Ltd. Prepared Pizza (Chilled) Conveni Stateside Foods Ltd.
TOMATOES Canned Tomatoes Donatantonio Ltd. Martin Mathew & Co. Ltd. Salvo 1968 Ltd. Passata Donatantonio Ltd. Martin Mathew & Co. Ltd. SunBlush© Tomatoes Leathams PLC Sun-Dried Tomatoes Carnevale Ltd. Donatantonio Ltd. Leathams PLC
The Pizza Pasta & Italian Food Association is the trade body representing the UK pizza, pasta and Italian Food Association. The Association is given direction by a Management Committee comprising: CHAIRMAN
Geoff Parsons, Basilico
Independent Vacancy
VICE-CHAIR
ITALIAN RESTAURANT
Keith Griffiths, Yum
Vacancy
FORMER CHAIR
AGGREGATOR
Icings
Dawn Farm Foods Ltd.
Eggs
Allied Mills
Foods Ltd.
Futura Foods UK Ltd.
Improvers
Leathams PLC
Leathams PLC
Allied Mills
Stateside Foods Ltd.
Freiberger (Richard Harrow)
Seth Gulliver (Just Eat)
Mozzarella
Premixes
Italian Meat & Sausages
CONSULTANT
Carnevale Ltd.
(Bread & Cakes)|
Dawn Farm Foods Ltd.
FROZEN PIZZA MANUFACTURER
Allied Mills
Donatantonio Ltd.
Dairy Partners Ltd. Eurilait Ltd. Fromageries Bel Futura Foods UK Ltd.
GCL Food Ingredients. FOOD WHOLESALERS
Salvo 1968 Ltd
Continental Quattro
Pancetta
Stagioni Ltd.
Carnevale Ltd.
GCL Food Ingredients.
Leathams PLC
GCL Food Ingredients.
Glanbia Cheese Ltd.
Salvo 1968 Ltd.
Pepperoni
The Cheese Warehouse
Stateside Foods Ltd.
Carnevale Ltd. Dawn Farm Foods Ltd.
Salvo 1968 Ltd. Parmesan
FRUIT & VEGETABLES
DK-Foods A/S
Eurilait Ltd.
Chargrilled Vegetables
GCL Food Ingredients.
Carnevale Ltd.
Tulip Food Service Ltd.
Olives
Salami
Donatantonio Ltd.
Carnevale Ltd.
Leathams PLC
DK-Foods A/S
Futura Foods UK Ltd. GCL Food Ingredients. COMPUTING SOLUTIONS
Martin Mathew & Co. Ltd.
Online Ordering Solutions
INSURANCE
Just-Eat.co.uk Ltd.
Insurance Protector Group
(Lesley Chow)
Kiren Foods
CHILLED PIZZA MANUFACTURER
Stateside (Ian Kent – substitute Phil Goodall)
PASTA MANUFACTURER/ DISTRIBUTOR Vacancy
SUPERMARKETS Chilled - Vacancy Frozen - Vacancy
PIZZA RESTAURANTS Chain Vacancy Independent Vacancy
Maurice Abboudi
SUPPLIERS
Mozzarella TBA 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
OILS & VINEGARS
Chain Papa John’s (David Scott)
Oil
* For the purposes of the committee, we have treated independents as having fewer than 30 outlets.
Martin Mathew & Co. Ltd.
T:
PAPA
THE EUROPEAN PIZZA & PASTA SHOW®® 13 - 15 NOVEMBER 2019 OLYMPIA LONDON
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