Pizza, Pasta & Italian Food - Issue 181

Issue 181 September 2017

& Italian food magazine

CUPPONE 1963

the masters of italian excellence www.papa.org.uk

ap The One Stop Shop for all your Pizza Sundries www.alphin.co.uk Alphin Pans Ltd. T: 01457 872486

Welcome Editor telephone e-mail

Clare Benfield 01291 636336 clare@jandmgroup.co.uk

Advertising telephone e-mail

Andrew Emery 01291 636334 andrew@jandmgroup.co.uk

Production telephone e-mail

Jayson Berry 01291 636339 jayson@jandmgroup.co.uk

Subscriptions telephone e-mail

01291 636333 membership@papa.org.uk

This year’s PAPA Awards, as well as the Pizza Chef of the Year and Pasta Chef of the Year competitions (turn to page 14 to find out more) will soon be upon us. Once again, the finals of the latter two competitions will take place at the European Pizza & Pasta Show (www.pizzapastashow.com), an event that is looking forward to welcoming more visitors and exhibitors in the wake of a very positive debut and reception last year.

This issue looks at two areas that savvy operators can no longer ignore – the requirement for ‘free from’ products that cater for varying dietary requirements, and the use of digital technology (not least, payment systems). Regular contributor, Jay Emery, also continues to offer his advice on wood-fired ovens.

CLARE BENFIELD EDITOR

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

Opinions expressed in Pizza, Pasta & Italian Food magazine are those of the contributors and not necessarily those of J&M Group, Pizza, Pasta & Italian Food magazine or The Pizza & Pasta Association. No responsibility is accepted for the opinions of contributors.

Pizza, Pasta & Italian Food is published by J&M group Ltd. and supports The Pizza, Pasta & Italian Food Association.

It is circulated to managers, executives, buyers, retailers and traders in the pizza and pasta business. © J&M Group Ltd. 2017

clare@jandmgroup.co.uk

Contents NEWS

ARTICLES

4

Domino’s celebrates 1,000th UK store

5

EPPS show prepares to put the spotlight on Italian food.

6

Acid attacks focus attention on delivery driver safety and bike theft

8

Trade bodies welcome government plans to assess EU worker contributions

36 PAPA joins Met Police for a campaign against moped theft.

46 Piemonte: A brave new wine world?

- a region to watch, says Luisa Welch.

49 Contracts of employment what’s required?

50 The ingredients for a clean Italian restaurant - some professional advice.

54 Digital hygiene managment an automated solution

PAPA 14 PAPA Awards 2017.

20 Pizza Chef of the Year 2017.

22 Pasta Chef of the Year 2017.

FEATURES 26 Free from - catering for all.

38 Deli delights - promotion and education 42 The digital drive - the need for speedy transactions.

PROFILES 34 Civerinos - an Edinburgh favourite opens a second outlet.

56 Pizza My World - Damon Wilson of Kimbo UK.

REGULARS 52 Wood-fi red oven guru column how to choose the right sized oven.

57 Index of PAPA registered suppliers.

HELP US TO

HELP YOU

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.

It all comes with membership Plus you get free password access to

our online magazine and guidance

HELP US TO

Visit www.papa.org.uk

JOINING TODAY

01291 636348

HELP YOU BY

Or Call Sandra on

NEWS Lincat adds new pasta boiler to Opus 800 range

Lincat (www.lincat.co.uk) has announced the introduction of a new, high-capacity electric pasta boiler to its heavy-duty Opus 800 range of prime cooking equipment.

Able to be used too as a steamer or bain-marie, the new pasta boiler is both flexible and space-saving, say the company. Designed to be connected directly to both water and waste, the new pasta boiler has two water fill settings - fast fill or trickle fill to maintain the water level while cooking. A starch removal system keeps the water fresh, and the boiler is equipped with a direct overflow connection and boil dry protection.

Full, half and quarter sized pasta baskets can be ordered, as well as 1/1, 1/2 and 1/3 GN containers and 1/1 and 1/2 perforated GN containers. The new Opus 800 pasta boiler has a power rating of 6 KW, tank capacity of 25 litres and overall dimensions of H1020mm x W400mm x D800mm.

“Pasta remains of course a huge favourite and our new electric Opus 800 pasta boiler makes light work of producing large quantities of perfect pasta. But it can do much more too, doubling up as a high capacity steamer or bain marie, saving both space and the money required to invest in separate, specialist, equipment,” said Helen Applewhite, marketing manager of Lincat.

Domino’s celebrates 1,000th UK store Domino’s celebrated the opening of its 1,000th store in the UK by rewarding the nation with 10,000 completely free pizzas.

The first ten people to walk into every store across England, Scotland, Wales and Northern Ireland were on ‘Domi-Day’ on Tuesday, 1 August and able to enjoy a free pizza to join in the celebrations of another major milestone in the company’s history.

Domino’s opened its first store in Luton in 1985, introducing customers to household favourites like Pepperoni Passion, Mighty Meaty and Vegi Supreme. The 1,000th store officially opened in Overton in Hampshire on 1 August, marked by the unveiling of a special one-off gold plaque by chief executive officer, David Wild. The company also invited locals to join the fun by hiding 100 ‘Domi-notes’ - Domino’s especially commissioned ‘currency’ made in homage to Overton’s history of producing bank notes - with each one entitling the finder to a free personal pizza.

Over 35,000 people are now part of the Domino’s team, who freshly hand-make over 89 million pizzas a year and serve over 7.5 million Pepperoni Passions annually. The

company has pledged to open 600 new stores and create 21,000 more jobs in the UK from pizza chefs to delivery drivers.

Domino’s has been at the forefront of innovation over the past 32 years, leading the way with one-touch ordering, Pizza Legends for people to create their own, emoji and Facebook Messenger ordering, and just last week the introduction of voice ordering through Amazon’s Alexa. The opening of the 1,000th store is the latest in a year of milestones for the pizza company, which also includes the 20 year anniversaries in both Scotland and Wales.

“From just one store in Luton to 1,000 in just over 30 years is a remarkable feat and testament to the hard work and commitment of everyone at Domino’s,” said CEO David Wild. “1,000 stores is a major milestone for our business and we’re extremely proud.

But it’s the validation of our fantastic pizzas from our thousands of customers that really counts. ‘Domi-Day’ is our way of saying thank you for their continued loyalty and support and we look forward to opening more stores, creating more jobs and delivering more pizza over the next 30 years and beyond.”

Contaminated Dutch eggs should be a wake-up call, says BFREPA The British Free Range Egg Producers Association is calling on retailers to change their egg sourcing policies after 700,000 contaminated Dutch eggs made it in to the UK food chain.

The imported eggs were incorporated in to products such as sandwiches and salads and are being withdrawn by the retailers stocking them.

British Lion Code eggs have been tested by the Food Standards Agency and have proven to be perfectly safe.

4

The Dutch eggs were found to contain traces of Fipronil – an insecticide which shouldn’t be used around food-producing animals.

BFREPA chief executive Robert Gooch said: “British egg producers follow stringent production standards to ensure that what they produce is perfectly safe and nutritious for consumers to eat.

“Retailers have shown good commitment to British shell eggs but processed egg is often

sourced from other countries.

“This incident should be a wake-up call for retailers. Consumers want safe, traceable food and we have a ready-made scheme which delivers that in the form of the British Lion Code.”

Approximately 180 Dutch farms, including egg farms, have been implicated so far.

“Consumers should be reminded that eggs stamped with the British Lion mark are perfectly safe to eat,” Robert Gooch added.

September 2017

NEWS

EPPS show prepares to put the spotlight on Italian food The European Pizza and Pasta Show (EPPS, www. pizzapastashow.com) which aims to be Europe’s largest and best pizza and pasta dedicated trade event, will return once again to London Olympia this November for a jam-packed two days of innovation and professional expertise.

The show will be taking place on the 15 and 16 November 2017 in the bigger Olympia National Hall with over 8,000 square metres of exhibition space, three major culinary competitions and all new designated areas (including the first ever International Food Franchise and Licensing Centre and the Craft Beer Experience in association with SIBA-Society of Independent Brewers).

The inuagural edition of the show took place in November 2016 at London Olympia’s Central Level 1, filling roughly 3,000 square metres and welcoming over 3000 visitors, buyers and exhibitors from all over Europe. The attendees made their way around the floor of over 90 stands, hosting over 100 companies who exhibited over 500 brands from the pizza and pasta food industry.

This year’s show will be in excess of 5,000 square metres, filling Olympia’s National Hall which boasts a 20 metre-high glass ceiling, and will be once again headlined and sponsored by a number of industry leading brands. Kiren – the UK-based manufacturer for frozen pizza brand Pizza Mia - will return as a title sponsor for the event, showcasing their products alongside 100 companies already scheduled to appear.

Organised in association with PAPA – the Pizza, Pasta and Italian Food Association (www.papa.org.uk) - the event will host the European Pizza Championship and the UK Finals of the 2017 PAPA Pizza and Pasta

Chef of the Year Competitions.

These three competitions are sponsored by UK foodservice equipment distributor Jestic, alongside Ornua as Exclusive Ingredients Sponsor and GI Metal – Exclusive Accessories Sponsor to The European Pizza Championship. The European Pizza Championship will also play host to renowned pizzaioli and chefs from some of the top restaurants all over Europe, who will battle it out for the top spots in the authentic art of pizza making.

This year’s event will also feature new industry specific spaces, designed to maximise the relevance of the EPPS by highlighting individual aspects of the pizza and pasta industries.

The all new IFFC - International Food Licensing & Franchising Centre - is the first international conference led exhibition to place the rapidly growing licensing and franchising food sector in the spotlight. The Centre will bring together key players in food franchising with ready-to-buy entrepreneurs and leading industry investors, financial groups, commercial real estate operators and retail centres and legal firms to create an exclusive trading platform for food and hospitality brands and their partners.

As well as this new conference-led area, the show will once again run alongside the world’s only Food and Beverage Law and IP Summit, a premier event supporting F&B (food and beverage) creative partnerships and bringing together the most influential brand and IP owners, F&B manufacturers, licensees and licensed goods retailers.

The Wine Cellar will focus on wine producers, offering space for leading brands to influence buyers and educate them on how they can increase their wine sales. Restaurants understand that it is very important to ensure their restaurant is reaping the benefits of this ever-expanding taste buds of wine drinkers (EJ Gallo will be headlining this designated area, showcasing their Barefoot range of Prosecco and wines and offering tasters to visitors to the show).

The Cocktail Quarter is a new dedicated area specifically for spirit, mixers and pre-mixed drink producers to showcase their products in front of a key buying audience. The resurgence of cocktails means that the variety and quality are ever so important to the consumer’s creative experience at a restaurant. The area is set to have great products and mixologists showing their talent.

Craft beer is the most exciting and value adding development within the drinks industry in decades. And this year, for the first time ever, the European Pizza & Pasta Show will bring visitors the Craft Beer Experience in association with the Society of Independent Brewers (SIBA), the trade association which represents over 850 independent craft breweries across the UK. EPPS 2017 will also showcase the best of innovation in F&B sector with one of the leading Cambridge tech start-ups exhibiting a 3D food printer (visit the stand for NU Food and try the latest delicacies).

The event will culminate with two social events. The 15 November will see an EPPS Dinner to celebrate the fundraising efforts for the two supported charities - FareShare and The Trussell Trust - which will take place at the Hilton Olympia Hotel. On the 16 November the prestigious, annual PAPA Industry Awards Dinner will take place at the Lancaster London Hotel in Hyde Park, London.

For further information about the exhibition and its auxiliary events, contact EPPS managing director, Slava Blagoeva on +44(0) 207 352 43 56, or email slava@ iprevents.uk

www.papa.org.uk 5

NEWS

Acid attacks

focus attention on delivery driver safety and bike theft Following the recent spate of acid attacks, in particular on Deliveroo and UberEATS delivery drivers in London, the Pizza Pasta and Italian Food Association’s director, Jim Winship, has warned all delivery businesses to “be extra vigilant and to warn their drivers to take extra care as there is always a risk of copycat attacks when these things get into the media.”

UberEAT delivery driver, Jabed Hussain - who had his moped stolen as a result of having a corrosive substance thrown at him on Hackney Road in East London by two suspects (themselves reportedly on scooters, and allegedly responsible for some five similar acid attacks and moped thefts the same evening) - gathered with hundreds of other delivery drivers and couriers in blocking roads around Parliament in a subsequent demonstration to demand protection and far tougher penalties in the wake of these horrific events.

Commenting on the demonstration that took place following the recent rise in acid attacks on food delivery drivers, chair of the British Takeaway Campaign, Ibrahim Dogus, said: “The British Takeaway Campaign condemns these attacks on delivery riders in the strongest terms. It is a right of everyone in the UK to do their work without fear of intimidation or violence and the perpetrators of these attacks should be dealt with in the strongest terms.

“Our sympathies are with the riders, who were victims of acid attacks, and their families. We call 6

upon the Metropolitan Police to do everything in its powers to prevent further attacks, including restricting the sales of strong acid, and bring those carrying out these attacks to justice.”

Jabed Hussain left hospital with minor injuries, whereas Deliveroo delivery driver, Jabed Duzzahuru, is thought to have suffered permanent scarring after he was attacked on his way home later the same night.

“I’m too scared to go back to work,” Jabed Hussain told Metro.

“I’m really scared. I don’t know what to do. My wife, she’s scared.

My family’s scared. They were asking me to leave that job, but I love that job.”

“The safety of the couriers that have signed up to UberEATS is our top priority and we don’t want anyone to feel unsafe when they use the app. That’s one of the reasons we don’t set shifts or zones for them to operate in. If a courier doesn’t want to deliver after dark or doesn’t want to go to a certain area they absolutely don’t have to,” said an UberEATS spokesperson.

The company were also keen to point out that couriers can log in when and where they want, and are under no obligation at all to deliver in an area they do not want to. An email sent out to their couriers also confirmed that they have a safety team who are looking in to the safety issue, and that they had been in touch and offered support to the UberEATS courier involved. Over the coming weeks, they will be holding roundtables with courier partners

How do you treat a chemical burn?

These NHS fi rst aid tips may help.

1. The NHS advise that all patients with chemical burns should be seen by A&E. 2. If possible, find out the name of the chemical involved.

3. Help limit the damage by removing any contaminated jewellery or clothing.

4. Immediately rinse the affected area with cool, fresh water for at least 20 minutes to wash out the chemical.

5. Do not apply any cream or ointment.

6. If possible, apply sterile gauze or a single layer of cling film to protect the burn. on safety, they report, to better understand what more they can do to help couriers feel safe and secure on the road.

Deliveroo reports that it has announced a new package of measures to improve the safety of its riders, building on those it introduced in July. As part of this new network, the company is hiring 50 new staff who will have a focus on rider safety (Deliveroo will also provide training in coordination with local authorities, and will trial the use of the latest technologies to ensure that riders are, and feel, safe).

The 50 Operations Liaison Staff will be named, physical points of contact that riders can approach whenever they have safety concerns - and there will be at least one dedicated point of contact in each of Deliveroo’s operating areas right across the UK, say the firm. The company add that it will also be trialling the use of helmet-mounted cameras such as GoPros - to allow riders to gather evidence, and to pass on information to the police.

Deliveroo has also upgraded its app for its riders, allowing them to raise safety concerns about specific delivery areas. They can then use the app to share this information with HQ and local councils, flagging problem

hotspots. Deliveroo’s riders will be further connected and supported through a new rider-focused website and blog which will focus on community engagement, and will provide guidance and updates for riders.

Deliveroo are also building the network between Deliveroo riders and the authorities, with Deliveroo coordinating with local councils to set up training workshops and feedback sessions in cooperation with the police and Air Ambulance (the first of these was held in conjunction with Hackney Council in early August).

“We will do everything we can to protect our riders and have put in place new measures so that riders can report any concerns they have or even move to work in another area if they feel unsafe,” said Dan Warne, managing director for Deliveroo UK and Ireland.

“We are working closely with the police and local councils, and sharing all the information our riders give us in order to help tackle crime against our riders, which is why we’re implementing new measures like our app, and helmet-mounted cameras - these will allow us to work together, share information, and bring criminals to justice.”

September 2017

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NEWS

Trade bodies welcome government plans to assess EU worker contributions The UK government’s intention to assess the economic impact of EU migrants, recently voiced by home secretary, Amber Rudd, has been welcomed by many trade bodies, including the Pizza Pasta and Italian Food Association (www.papa.org.uk).

“Following the announcement by the Home Office that it has asked the Migration Advisory Committee (MAC) to evaluate the role of EU workers on the UK economy, the Pizza Pasta and Italian Food Association has written to the Committee setting out its concerns and offering to provide evidence of the impact tighter controls will have on our industry,” said PAPA director, Jim Winship.

“Although there are now signs of the government taking a less intransigent position over immigration with talk of a three-year transition period, the potential implications for our industry make it essential that we keep up the pressure.

“Unfortunately, the Committee will not report until September 2018, leaving

businesses with the uncertainty that is already leading to some EU workers leaving and discouraging others from taking up jobs in the UK. Some members are already reporting significant difficulties in recruitment of both skilled and unskilled employees.

“You can help us in getting this message across by lobbying your local MP or simply asking them to speak to us.”

Also responding to Amber Rudd’s comments on immigration, Ibrahim Dogus, chair of the British Takeaway Campaign, said: “The takeaway sector will be heartened by the home secretary’s pledge to deliver a postBrexit immigration system that continues to welcome those who contribute to this country’s prosperity. Immigration has played a crucial role in helping our sector thrive – it now supports 230,000 jobs and contributed £4.5 billion to the economy last year.

“With a third of takeaway restaurants experiencing skills shortages, particularly for chefs, and more than a third saying Brexit

will make it more difficult to recruit staff, it’s vital that the immigration system enables the sector to access the skills it needs from inside and outside the EU. “A three-year transition period is a welcome first step, but this needs to go hand in hand with action on skills, and investment in high-quality vocational training to develop home-grown talent.”

The British Takeaway Campaign is an umbrella group representing those involved in the supply and preparation of the nation’s favourite foods. Spearheaded by Just Eat, the BTC’s members include Association of Licensed Multiple Retailers, Bangladeshi Caterers Association, British Retail and Kebab Awards, CurryLife Magazine, Foodservice Packaging Association, K10 restaurants, National Federation of Fish Friers, Nationwide Caterers Association, Night Time Industries Association, QuickBite, UK Bangladesh Catalysts of Commerce and Industry, and in collaboration with PAPA.

NI registration fall signals economic wobble for London, claims report There is evidence that the UK, and thus an inference that London in particular - given its ‘first port of call’ status for many overseas workers - is starting to experience an economic wobble, claims a recent report (the London Intelligence - Issue 1, by Kat Hanna) commissioned by the think tank, the Centre for London.

Founded in 2011, the Centre for London describe themselves as a “politically independent think tank and a charity.” According to their web site (www.centreforlondon. org), they “help national and London policymakers think beyond the next election and plan for the future. We have a unique understanding of London’s success as a global city and economic powerhouse, as well as the challenges of maintaining the infrastructure, public services, culture and cohesion on which this success is built.”

Registrations for new national insurance numbers being made by foreign workers, many of whom work in the hospitality sector, 8

had dropped by 15% since the same time last year, their report notes – a fall in EU migration being the main reason for three quarters of the decrease, claim the Centre for London, who reference demographic data sourced from the ONS (Office for National Statistics).

“The significant fall in National Insurance number registrations, especially for those coming from elsewhere in the EU, is the first hard data showing that migration for work purposes to the UK is slowing. London will be disproportionately affected, since European workers, at all skill levels, have been hugely important to the growth and dynamism of the London economy over the last two decades,” said Jonathan Portes, professor of Economics and Public Policy, King’s College, London, and who is quoted in the report.

PAPA (the Pizza Pasta and Italian Food Association), along with many other trade bodies in the hospitality sector, are currently involved in lobbying government

in order to draw attention to the employment challenges that their various sectors face in the wake of the UK’s decision to leave the EU. “The uncertainty over Brexit is already being felt,” said Jim Winship, director of PAPA. “Some workers from overseas have already started leaving because they feel insecure and this is not helped by the weak pound.

“Unless the government gives some real assurances soon, this could turn into a flood and many of our member businesses would struggle.

“Our research says that around 40-50% of the industry’s workforce nationally comes from outside the UK and in some areas, such as London, it is as high as 70%! Many

of these are relatively short-term and transient ‘immigrants’ who will stay for a year or two, get experience and then go home.”

For its part, PAPA has been calling for the government to introduce a VISA system that would allow unskilled or semiskilled workers into the country for a limited period to take up vacancies that cannot otherwise be filled. It also wants specialists, such as pizza chefs, to be included on any acceptable skills lists.

“The vast majority of these workers do not stay in the UK long term,” added Jim Winship.

“However, without them our industry will struggle as there simply aren’t the people here to fill the vacancies.”

September 2017

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NEWS

Sacla’ sponsor UK Food Hero Quality Food Award Entrants to the competition are asked to send a recipe and image of their risotto, plus why they believe winning will enhance their catering career and the closing date for entry is 5 November 2017 (www.youngrisottochef.com).

Riso Gallo launch Young Risotto Chef of the Year

Italian rice specialists Riso Gallo are launching Young Risotto Chef of the Year for budding chefs aged 18 -25 years old.

The winner will receive an all expenses three-day trip to Milan to cook with a Michelin starred Guida Gallo chef. Plus, the winning recipe will feature on the menu at Gordon Ramsay’s Union Street Café for one week.

The Guida Gallo is an illustrious guide to the best risotto restaurants and recipes in the world produced every three years by Riso Gallo.

UK based restaurants included in the Guida Gallo include London restaurants Theo Randall (London Park Lane InterContinental), Union Street Café, Locanda Locatelli and Mosimann’s Club. Edinburgh based restaurants include Restaurant Martin Wishart and the G&V hotel.

Jersey restaurants, Bohemia Bar & Restaurant and Tides Restaurant. Plus, Birmingham based Carter’s of Moseley and Taplow based Cliveden House.

The top six entrants will enter a cook-off in London on 22 January 2018 at Westminster College and will be judged on the day by renowned chefs Danilo Cortellini, former Professional MasterChef Finalist, Davide Degiovanni, head chef at Gordon Ramsay’s Union Street Café and Paul Gayler MBE, former executive chef at the Lanesborough and author. Joining the judging chefs will be food director at Woman & Home, Jane Curran, Bruce Langlands, head of food & hospitality at Selfridges and MD at Riso Gallo UK, Jason Morrison.

10

Sacla’ UK has annonced that it is sponsoring the new UK Food Hero Award at the Quality Food Awards 2017.

This new award aims to recognise someone in the food and drink industry who has really made an exceptional difference to their business over the past year (the Quality Food Awards has been championing and celebrating food and drink products for 40 years and the blue on pack Q is recognised by industry and consumers alike as a mark of excellence). The brand has extended its awards to now recognise individuals within food and drink businesses who shine and also deserve to lift a Q trophy on 9 November this year.

UK Food Hero Quality Food Award is open to anyone who works within the UK food and drink industry, whether that is in

innovation, production or operations or indeed another vital part of the business. The only important criteria is that the nominee must have shown passion, drive and enthusiasm in their work. The Quality Food Awards team are encouraging everyone in the food and drink world to nominate their superstars. It is free to enter and entries don’t close until the end of September (visit http:// uk.qualityfoodawards.com/qf-2017/uk-foodhero).

“We always look to celebrate the real heroes in the world of food and drink,” said Clare Blampied, managing director at Sacla’ UK Limited, “and here in the UK we’ve so much talent that goes unsung. This is a tremendous opportunity to recognise your own personal favourite food hero, so get voting now!”

Vapiano to open in Edinburgh Global restaurant business, Vapiano is set to open its latest slice of the Italian dining phenomenon in Edinburgh this October, bringing its relaxed and easy-going approach to Italian food to the heart of the capital, and creating around 50 jobs for the city.

Vapiano will be opening its first Scottish restaurant in St Andrews Square, in an 8,770sq ft. space over three floors, with Finkernagel Ross the lead architects using the classic Vapiano design. The restaurant will offer customers the freshest range of pizzas, pastas, antipasti and salads, ordered directly from chefs at the open kitchen and made fresh in front of diners. Founded on a love of honest, good and supremely fresh food, Vapiano has come to present a laid-back vibe, with large, long oak tables, each with their own herb garden.

Classic favourites will join new takes on the irresistible Italian menu, with the bar area being a natural place to enjoy the company of friends, suggest the brand. At the end of each diner’s visit, payment is made via the smart-card system, which sees everything added to their card as they order. Before they leave the restaurant, they’ll also be treated to a spoonful of gummy bears, a sweet treat to round off their visit to Vapiano.

“Edinburgh has one of the greatest restaurant scenes in Europe so we’re thrilled to be joining it. This is a city that enjoys eating out and we can’t wait to welcome new customers through the door. We’re also

delighted that our opening will be creating 50 new opportunities for people to develop great careers in hospitality,” said Phil Sermon, Vapiano’s managing director.

“According to an Italian proverb – Chi va piano, va sano e va lontano - if you have an easy-going and relaxed approach to life, you’ll live more healthily and longer. This is the attitude that Vapiano lives and breathes. We hope our new customers relax into our new home and enjoy the abundance of delicious Italian dishes.”

The first Vapiano restaurant opened in Hamburg, Germany in 2002. Since then, the business has developed a portfolio of 186 Vapianos in 31 countries on five continents, and is popular with young workers, students and celebrities alike. The new opening in Edinburgh will be the first in Scotland and the fifth in the UK, following London and Manchester.

September 2017

NEWS

SHORTS

Domino’s pays £24m for 75% stake According to a Propel news report, Domino’s Pizza Group (DPG) has announced the creation of a partnership with its largest franchisee in London with DPG having agreed to pay £24 million for a 75% stake in a newly formed company whose assets will consist of all the franchisee’s operations – 25 existing Domino’s stores in London. Completion of the deal is expected in September 2017.

Andromeda’s new helpline number Online ordering software company, Andromeda, announced that as of 21 August 2017, their Help Desk Support department has a new telephone number of +44 292 1679 250.

Comesto joins with BlueCart Comesto, the innovative new British hospitality supply chain platform, has formed a strategic partnership with US hospitality tech company BlueCart to create a totally new hospitality management solution for the UK which will turn the industry upside down. Comesto’s platform for increasing range and quality and comparing prices, for everything an operator needs to purchase partnered with BlueCart’s appbased ordering and stockroom management service claims to be unique in providing equal benefits for buyers and suppliers.

Lavazza wins Wimbledon!

Italian coffee brand, Lavazza, was the most used logo from the Wimbledon Tournament in UK social media according to Talkwalker, a global social analytics and brand recognition technology provider. Using the latest social media analytics technology across all social media linked to Wimbledon, Talkwalker counted 15m interactions, 1.75m tweets and 2.2m tweets and posts from the venue, as well as 191 logo snaps for the coffee brand.

Andy Murray sponsor’s Under Armour came second with 179 and Evian third.

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Carpigiani’s Infusion Kit for gelato maestros The ice cream equipment manufacturer, Carpigiani (www.carpigiani.co.uk), says that it has extended the possibilities of its Maestro batch freezer range with the introduction of a new infusion kit.

Carpigiani launched the Maestro bath freezer range in 2014 and now, in a development set to further expand on the capabilities of the portfolio, they have launched the Infuser Kit. The result of extensive research and development, say

the firm, the optional infuser kit takes the form of a hollow drum, positioned in the centre of the beater, within the chamber. Filled with dry ingredients, spices and other unique flavourings, the kit allows the base mix to pass through small holes during a specially programmed heat cycle, delicately infusing the chosen flavour evenly though the mixture.

Replacing the need to pre-infuse flavours out of the machine, often for many hours, the new infuser kit

offers outstanding consistency and significantly cuts down on the time associated with producing such wonderful gelato, claim the company.

What’s more, point out Carpigiani, the kit is ideal for both traditional sweet and more contemporary savoury flavours (the kit is particularly useful for infusing flavours that can be challenging to control, such as looseleaf tea, herbs, spices, or the delicate floral notes of some flowers).

The Infuser Kit,

available as an optional extra, can be fitted retrospectively to Carpigiani Maestro units already purchased, simply requiring a remodelled beater and a short visit from a Carpigiani engineer to add the dedicated infusion programme to the pre-set menu.

Dairygold Food Ingredients to invest in new dicing and grating line Cheese supplier, Dairygold Food Ingredients UK Ltd (DFI), is investing in its Crewe facility with the installation of a new line for dicing and grating.

The line, which represents an investment of over £200,000, is expected to streamline operations, improve efficiencies, and deliver a product of even greater quality for DFI’s food manufacturing and foodservice customers.

Manufactured by Holac - a well-known global company

in cheese dicing, cubing and shredding technology - the Holac AUT 200 combines high performance with flexibility, and will have the capability to produce small, medium and large cubes of cheese, in addition to shavings and grated varieties. It also features an infeed with a toppress system that enables the machine to press blocks, loose products and slicer offcuts, and can be integrated smoothly into existing processing lines.

“As consumer tastes have changed, so too has the demand for cheese to be supplied in a range of formats to suit different needs and applications,” said Keith Stokes, head of pperations at DFI UK. “The introduction of this new line will not only complement our existing manufacturing footprint at Crewe, but will also provide us with a really solid base to meet future customer demand. It’s also another example of our dedication to providing

customers with the best possible service, with products that really deliver on quality, taste and value.”

The DFI Crewe plant lays claim to being home to the largest grating line in the UK, processing in excess of 450 tonnes of grated/ diced cheese per week (in 2015, the company announced that it was investing £1.1m in a new slicing line at the Crewe site, designed to further improve its offering to food manufacturing and foodservice customers).

CWF introduces new Amaro As consumer interest in all things Italian continues to build, CWF has announced that it has introduced a new liqueur, Vecchio Amaro Del Capo.

The liqueur originating from Calabria in Italy is a herb based drink which has been developed over four generations of the Caffo family.

Amaro del Capo consists of herbs, flowers, fruit and roots from

the Calabrian region infused in the finest alcohol to aid digestion and give a feeling of well-being. With an alcohol content of 35% ABV, Amaro del Capo features bitter orange, sweet orange, liquorice, mandarin, camomile and juniper as just a few of the 29 medicinal herbs which comprise the unique infusion.

“Consumers are increasingly becoming interested in trying new

flavours and liqueurs from Italy and this Amaro del Capo will satisfy those looking for something a little different. To really enjoy the taste, drink served straight from the freezer,” said marketing manager, Amy Giacobbi.

September 2017

A Specialist in Pizzas for Food Service and Retail for over 30 years

Unit 1 & 3 Smallbridge Business Park, Riverside Drive, Rochdale, OL16 2SH, Greater Manchester, United Kingdom. www.kirengroup.com www.pizzamia.eu 01706 526732

PAPA

40 years A look back over

The Pizza, Pasta and Italian Food Association is very proudly celebrating 40 years of support for the great organisations that make up our industry, writes PR manager, Gethin Evans.

A BEDROCK The industry has certainly progressed a great deal in that time but we’re glad to say that values, visions and passion for great food have remained very much intact.

Possibly even stronger than ever, the bedrock on which everyone sits is great tasting food and with PAPA’s Pizza and Pasta Chef competitions we’re continually evolving the market with great classics and modern interpretations being displayed side-by-side.

Naturally, there’s a great deal of innovation in the industry and consumer choice is one of the key themes for pizza and pasta makers alike. Just go to your local Italian restaurant and you’ll see a very diverse palette of flavours on offer from the archetypal Margherita to the most controversial ingredient of all – pineapple!

As part of our reflections over the years we unearthed this gem from issue 2 of the Pizza Press, as it was known then. Ten Good Reasons for Joining was an article designed to attract new members to the then Pizza Association. There’s a lot which remains true today.

14

1. Advice – that’s at the heart of what we do. Always has been. We are here to provide advice and guidance to members and today that includes Assured Advice, of course.

2. Membership Plaques – now in the form of a window decal.

3. Approved Supplier Lists – check out the back pages of this magazine and the suppliers section on our website for all manner of equipment and ingredients and more.

4. The Annual Pizza, Pasta and Italian Food Magazine Directory goes out to all members and of course the huge online resource which is the website!

5. Financial and Business Services – these continue in the form of member benefits – check them out online, too.

6. Special Deals for Members – on a range of products and services, again online.

7. Quarterly meetings – these have grown with Joint Technical Forums, Conferences, trade show appearances and more.

8. PAPA Insurance – known back then as TPA insurance, this has evolved greatly to ensure it meets your business needs.

9. Government lobbying – Jim Winship is very active on this front, with some very strong engagement on the Brexit debate, amongst other things.

10. And a free copy of the Pizza Press – of course, now known as PAPA Magazine.

Today the PAPA Awards has become a huge focal point for the industry with some 700 of the industry’s foremost people gathering in London in November for not only the awards but the Pizza and Pasta Chef of the Year Grand Finals and now the European Pizza and Pasta Show, which we’ve been proud to support.

In the coming pages you’ll see exactly how the industry has grown by the range of awards and categories there are in the PAPA Awards 2018 and the variety of categories in which the country’s finest chefs compete for the crown of either Pizza Chef of the Year or Pasta Chef of the Year. Good luck to all concerned.

September 2017

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PAPA AWARDS 2017 2017 marks the 28th Annual Papa Awards. For the past 28 years the PAPA Awards have been celebrating the success of the fi nest pizza, pasta and Italian food businesses across the country. This year we are holding the awards in conjunction with the European Pizza and Pasta Show, at Olympia, on 15th /16th November,

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.

This award is only presented when the judges feel it is merited.

PIZZA RESTAURANT CHAIN AWARD All pizza restaurant chains are considered for this award, irrespective of entry. The award is given to the pizza restaurant chain (a business with 10 or more restaurant sites) which is shown by research to have been the most successful in the year maintaining growth and customer loyalty.

ITALIAN RESTAURANT CHAIN AWARD Acknowledging the best in genuine Italian restaurant chains in the UK, this award is presented to specialist restaurants where the food served is rooted at the heart of Italian cuisine, offering a genuine taste of Italy. The award is given to the Italian Restaurant chain which is shown by research to have been the most successful in the year, maintaining growth and customer loyalty.

with the fi nals of the Pizza Chef and Pasta Chef competitions being staged on the second day of the show. The Awards dinner takes place at the Lancaster London Hotel on the evening of 16 November, when we will be celebrating 40 years of the PAPA Association and where the following awards will be presented:

INDEPENDENT ITALIAN RESTAURANT PLATINUM AND GOLD AWARDS Aimed at identifying the best in genuine independent Italian restaurants (with 10 or fewer sites) in the UK, these awards will be presented to specialist restaurants where the food served is rooted at the heart of Italian cuisine, offering a genuine taste of Italy. Gold Awards will be presented to a maximum of six regional winners with a Platinum Award presented to the restaurant considered to be the most outstanding.

JUST-EAT INDEPENDENT PIZZA DELIVERY STORE 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 award winners will receive £200 towards their Just Eat sign up, plus once online a branded package worth £250 including jackets and co-branded car magnets plus a discount towards menus.

The platinum award winner will receive a free sign-up to Just Eat, plus once online, a branded package worth £850 including jackets, co-branded car magnets and menus.

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. 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 and social media campaigns from Just Eat.

PIZZA DELIVERY CHAIN AWARD All major delivery chains (more than 20 stores) are considered for this award, irrespective of entry. The award aims to recognise the chain operators who are successfully driving the delivery/takeaway sector.

Equipment and support sponsor

INDEPENDENT PIZZA RESTAURANT PLATINUM AND GOLD AWARDS These awards are given to independent pizza restaurants (with 10 or fewer sites where pizza is the predominant item on the menu) that set a standard for others to follow. Gold Awards will be presented to six regional winners with a Platinum Award presented to the restaurant considered to be the most outstanding.

www.papa.org.uk

17

PAPA AWARDS 2017

\

FROZEN PIZZA MULTIPLE RETAILER AWARD This 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.

\ CHEESE

CHILLED PIZZA MULTIPLE RETAILER AWARD All multiple retailers are automatically considered for this award, irrespective of entry. The award will be presented to the retailer considered to have done the most in the qualifying period to actively drive the chilled pizza section of the market.

THE PIZZA AND PASTA MARKETING AWARD This award recognises successful marketing and promotional initiatives by businesses operating in the UK pizza, pasta and Italian food industry.

PASTA RETAILER AWARD This award aims to recognise the supermarkets which are actively driving sales of pasta. All retailers are automatically considered for this award.

MANUFACTURED PIZZA PRODUCT AWARD This award aims to encourage new product development in the pizza market. Three separate awards will be presented within this category: • 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, bringing authentic Italian cuisine to the ever-growing food to go market.

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. Two separate awards will be presented within this category: • Best new retail pasta product • Best new foodservice pasta product

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.

NEW PRODUCT OR 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.

We invite you to join us in celebrating 40 years of the PAPA Association. To attend the dinner, please email pam@papa.org.uk with your requirements and details, or complete the dinner booking form on the following page.

EUROPEAN PIZZA AND PASTA SHOW

Celebrating Italian gastronomy at the European Pizza and Pasta Show T he finals of the Pizza and Pasta Chef competitions will be held at the European Pizza and Pasta Show, at Olympia on 16 November 2017 – the second day of the event.

The European Pizza and Pasta 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.

Organised in association with PAPA

– the Pizza, Pasta and Italian Food Association - the European Pizza and Pasta Show 2017 will attract 200 exhibitors and over 5,000 qualified buyers representing pizza operators, pizzerias, restaurant chains and independent restaurants, hotels and catering companies.

The show will host the finals of the UK Pizza and Pasta Chefs of the Year Competition where the finalists will prepare and present their pizza and pasta recipes.

The winning Pizza and Pasta Chefs will receive their awards on the Thursday evening, at the PAPA Awards, taking place at the Lancaster London Hotel on 16 November 2017.

PIZZA CHEF of the year 2017

PIZZA PASTACHEF CHEF of year 2017 of the the year 2017

EUROPEAN PIZZA AND PASTA SHOW PROGRAMME OF EVENTS 2017 WEDNESDAY 15 NOVEMBER 2017

THURSDAY 16 NOVEMBER 2017

8.00am –10.00am

Registration

8.00am –10.00am

Registration

10.00am –10.30am

Opening Ceremony

10.00am –10.30am

10.30am –11.00am

Pizza Report - PAPA

Presentation by celebrity chef and restaurateur, Theo Randall

11.00am –11.30am

Report on Pizza Market, Simon Stenning, MCA

10.30am –15.40pm

Pizza Chef and Pasta Chef fi nals:

10.35am –10.55am

Whitworth Bros Pizza Flour Chef

11.30am–12 noon

Presentation by FareShare

11.00am – 11.20am

Keck Shortcut Pasta Chef

12 noon –12.30 pm

Presentation by The Trussell Trust

11.25am – 11.45am

Extons Mozzarella Pizza Chef

12.30 –16.40pm

European Pizza Championship 2017

11.50am –12.20pm

16.40pm –17.00pm

Award Ceremony: European Pizza Championship 2017

Presentation by Pizza Pilgrims founders, Thom and James Elliot

12.25pm –12.45pm

Tulip Supertops Pizza Chef

EPPS 2017 Welcoming drinks

12.50pm – 13.10pm

Keck Long Cut Pasta Chef

13.15pm – 13.35pm

Euro Pizza Products Frozen Dough Pizza Chef

13.40pm –14.10pm

Panel Debate – Keith Griffi ths, CPI Manager, Pizza Hut Delivery; Edin Basic, founder of Firezza and Geoff Parsons, MD, Basilico

14.15pm –14.35pm

Norseland Cheese Pizza Chef

14.40pm – 15.00pm

Sam Browne Foods Pizza Chef

15.40pm

Closing of EPPS 2017

18.00pm – 20.00pm

www.papa.org.uk

19

PIZZA CHEF 2017

PIZZA CHEF of the year 2017

heat the

is on!

PIZZA CHEF of the year 2017

Those selected to go through to the regional semi-fi nals will be notifi ed in early September and will compete at the following venues:

The Pizza Chef competition offers participants the chance to receive considerable publicity and prestige for them and their business, by winning a regional category and ultimately the overall title of Pizza Chef of the Year. Samples of the sponsors products have been sent out to contestants and pizzas will be judged on taste, presentation, commercial viability, texture and innovative use of the sponsor’s product.

20

TUESDAY 3 OCTOBER 2017 O’Oliviero Restaurant – 64 Grassmarket, Edinburgh EH1 2JR WEDNESDAY 4 OCTOBER 2017 Stateside – 31-32 Great Bank Road, Westhoughton, Bolton BL5 3XU MONDAY 9 OCTOBER 2017 Ponte Vecchio, Spring Gardens Road, Bath BA2 6PW TUESDAY 10 OCTOBER 2017 Basilico - 1 Central Parade, St Marks Hill, Surbiton KT6 4PJ WEDNESDAY 11 OCTOBER 2017 Portobello Restaurant – 17-19 High Street, Aldridge, Walsall WS9 8LX

July 2017

PIZZA CHEF 2017

TULIP SUPERTOPS PIZZA CHEF OF THE YEAR Tulip SuperTops is the market leading and longest established brand of meat ingredients for the catering, quick service and manufacturing sector. Developed to provide consistent high quality and taste, each topping is designed for use in high temperature ovens. The extensive range includes pepperoni, salami, ham, pork, bacon, beef, meatballs, chicken, sausage and chorizo. Contestants will create a pizza using either or both of the following SuperTops toppings – American style Sausages and Pizza Meatballs.

EURO PIZZA PRODUCTS FROZEN DOUGH PIZZA CHEF OF THE YEAR Euro Pizza Products is a BRC certified frozen pizza dough producer that can produce high quality frozen pizza dough. Benefits of their frozen pizza dough include consistency in the taste and quality of every pizza, 100% natural ingredients, cost reduction, long shelf life and ready to use product. Contestants will use Euro Pizza Products Frozen Dough for the base of their pizzas in this category with other ingredients of their choice.

www.papa.org.uk

WHITWORTH BROS PIZZA FLOUR PIZZA CHEF OF THE YEAR Whitworth Bros Aquila Pizza Flour contains high protein Canadian hard wheats and is milled to give a flour that will produce a firm strong dough. Suitable for all types of bases, Aquila pizza flour produces a thin and crispy, or crisp crust and a chewy crumb for that authentic Italian pizza taste. Contestants will create a Margherita pizza using Whitworth Bros Aquila pizza flour in the base.

NORSELAND CHEESE PIZZA CHEF OF THE YEAR Norseland produces a range of award-winning sweet and savoury cheeses that are successful both in the UK and around the world.

Norseland cheeses are available in popular formats ranging from delicatessen, prepack, spreadables and slices to seasonal, gifting and snacking ranges. Contestants will create a pizza using either or all of the nominated Norseland cheeses – Mexicana, a a fiery mix of jalapenos and chilli peppers blended with cheddar; Applewood, a traditional West Country cheddar with a smoky aroma and delicate flavour; and Jarlsberg, made using the purest milk for a smooth delicate taste.

EXTONS MOZZARELLA PIZZA CHEF OF THE YEAR Extons Foods are the largest independent cheese slicing company and now a leading supplier of grated block and continental cheeses to sandwich manufacturers, wholesalers, retailers and food service products across Europe. Contestants will create a pizza using Extons Mozzarella Discs.

SAM BROWNE FOODS PIZZA CHEF OF THE YEAR Sam Browne Foods prepares bespoke cooked meats and poultry for ready meals, sandwiches, salads, pizza toppings and snack food. Dedicated to achieving the highest standards of service, innovation and production, Sam Browne’s products are supplied for further manufacturing in to retail, wholesale and food service.

Contestants will create a pizza using either or both spicy beef mince and pulled pork.

21

PIZZA CHEF 2017

PASTA CHEF of the year 2017

Pasta Chef of the Year 2017

Following on from the success of last year’s Pasta Chef of the Year competition, we are delighted to be teaming up again with our sponsors Keck to find the best pasta chefs across the UK. Contestants are required to create a pasta dish for each of the two categories using either of the nominated products.

Contestants may enter up to two recipes in each category: 22

SHORT CUT PASTA Trivelli Rigatoni

LONG CUT PASTA Tagliatelli Pappardelle July 2017

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FoodTeam Int Ltd · Calverley House · 55 Calverley Road · Tunbridge Wells GB Kent TN1 2TU · www.foodteamgroup.com · Contact Person: Valentino Caridi valentino.caridi@foodteamgroup.com · Tel.: +44 (0) 1892 704185

Join us for

Papa’s 40th Anniversary!

THE WESTBOURNE SUITE, LANCASTER LONDON HOTEL, HYDE PARK, LONDON W2 2TY

2017

THURSDAY 16 NOVEMBER 2017 Drinks reception 7pm

Awards presented by celebrity chef THEO RANDALL

Entertainment by

O s s re T p s e b 5 d p s s

Raffl e and draw in support of

Entertainment until 2am / 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 2017 PAPA Awards Dinner at £2400 + VAT .......................place(s) at the 2017 PAPA Awards Dinner at £250 + 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 pam@jandmgroup.co.uk or post to: Pam Sainsbury, PAPA, Association House, 18c Moor Street, Chepstow NP16 5DB

In in e b b o k a e e L 11 “W th n th th T su o fl D G o

Come see us at this years European Pizza & Pasta Show 15-16th November 2017 Olympia, London Stand 37A

Oldham based catering equipment supplier, Linda Lewis Kitchens, is the sole importer to the UK of the renowned Italian brand: Cuppone.

The self-proclaimed ‘pizza professionals’ offer service and support to match their high-quality equipment. Cuppone is a family run business, which has committed its 50+ years in the industry solely to developing and innovating perfect pizza equipment. LLK has been supplying Cuppone to the UK market since it began trading in 2006.

In October 2016, the LLK team moved into new premises with big plans for exciting expansion and new services to boot. No less than one month after the big move, LLK announced the opening of their new onsite development kitchen. “We wanted to offer our new and existing clients the opportunity to experience the quality of our equipment first hand” comments Linda Lewis, Managing Director of the 11-year-old business. Lewis continues: “We are very proud to offer equipment that is both reliable and robust, and we needed the opportunity to showcase that, so the development kitchen was the perfect investment”.

The new development kitchen supported the launch of LLK’s very own range of wood-fired and gas living flame pizza ovens. Featuring the DEFRA approved, revolutionary Giovanni rotating deck refractory clay oven, the firm

saw the perfect opportunity to introduce the new ovens to the industry. Developed over 10 years, LLK’s new range of ovens features the latest technology and innovation inspired by traditional techniques. The innovative manufacturers possess ex extensive knowledge and experience, and are experts in their field. Hand built to order in Italy, LLK supplied their first Verrocchio living flame oven to well-known family holiday resort, Ribby Hall Village. The chefs at Ribby Hall took full advantage of the opportunity to work with the team at LLK in the development kitchen before deciding on which line of pizza ovens would best suit their business.

As well as working with independents, LLK proudly supplies many well-respected chains. Working alongside Leeds-based distributor, YCE Catering Equipment, and Francis Catering, based in Kingswinford, LLK has supplied the ovens to over 50 Mar Marston’s pub sites for their fast-growing pizza concept. LLK stepped in to help rescue the operation when the original pizza oven that was specified, failed to deliver the goods.

Marston’s needed a reliable oven that not only consistently produced per perfectly stone baked pizzas, they also

required an aesthetically pleasing piece of kit that would fit into their contemporary designs. Cuppone proved to be the perfect solution, offering a beautifully manufactured and reliable alternative to the existing ovens.

LLK has a team that are all committed to sharing their invaluable knowledge, guiding their clients through purchases to ensure their operation is fully equipped, and offering award winning aftersales care, which proves to be a winning business model time and time again. ““The passion, commitment and enthusiasm that each and every member of our team possesses is what makes LLK. We are blessed to have a team who genuinely care.”, says Jenna Lewis, Commercial Director.

FREE FROM

Free from MILLENIAL REQUIREMENT “Free from ranges are a real innovation opportunity for retailers and manufacturers.

This is because demand for more specialist food-to-go products is increasing among shoppers,” says Rhian Thomas, shopper insight manager with market analysts, IGD. “Our research has shown that almost a quarter (23%) of food-to-go shoppers would like to see a larger range of dairy-free food, while the same number of shoppers would like more gluten-free products.

26

Operators should therefore reconsider the ranges they are offering to meet this need, while manufacturers should think about differentiating packaging to make it really clear when a product is gluten or dairy-free, ultimately making shopping easier.

“Post-millennials (18-25 year-olds born between 1992 and 1999 who have grown up in the millennium period) are particularly interested in expanded ranges of food-togo. Almost two-fifths (39%) wanted to see more dairy-free

Central Foods’ gluten free and dairy free penne pasta dish.

The demand for free from foods is coming from people managing health and allergy-related conditions, as well as simple personal preference, in turn presenting considerable challenge, as well as opportunity, for suppliers and operators seeking to optimise quality, healthiness, choice and taste.

products, while 35% said they were seeking more gluten-free products.

“Food-to-go specialists and QSRs (quick service restaurants) are appealing to younger shoppers partly due to their focus on expanded ranges. A quarter of post-millennials said their preferred place to shop for food-to-go was at food-to-go specialists, while 24% said QSRs. Other food-to-go operators can therefore consider expanding on the range of products they are offering to appeal more to these shoppers.”

RETAIL LED 2017 really does seem to be the year of the ‘free-from’ movement.

With the population aspiring to lead a healthier lifestyle, consumers are revaluating their purchasing decisions and opting to buy free from products over their usual weekly purchases.

In 2016, Mintel reported that “almost half (48%) of those who eat or buy free-from saying they are likely to eat more freefrom food in the next year”. In addition, Mintel also forecasted “the market to grow further, to reach £673 million by 2020.”

September 2017

PAPA The free from category is a term that has been around for a number of years now, however predominately in the ambient category within retailers. Health food stores and independent retailers have always stocked a variety of free from products, with the mainstream retailers opting for more snack based products such as brownies and biscuits. Until recently, for example, the free from chilled category has been untapped yet consumers have been craving products within the chilled category in order to create dishes at home that are not just ready meals. And so retailers are now expanding their free from offering within their chilled sections.

The Ugo Food group, for example, is active within the chilled free from category with their brand Evexia Thrive. Product innovation is at the heart of the brand, say the company, with their main objective being to provide consumers with a variety of choices that were previously unavailable. Evexia Thrive launched into the UK market last year with four new chilled gluten-free pasta lines including Fresh Penne, Chickpea Fusilli, the award-winning Spinach & Ricotta Tortelloni and Tomato & Mozzarella Tortelloni.

“The exciting prospect is that the chilled free from category is growing, and this demand is a big driving force behind our innovation here at the Ugo Food Group. We want to provide something new and yet delicious for the shopper that they have not experienced before. Chilled pasta is a firm favourite however free from options are limited and where they do exist they do not deliver on taste. Our range aims to meet consumer demand by offering choice, convenience and affordability,” says Scott Williams, sales controller at the Ugo Food Group.

Unlike anything on the market, claim the firm, Evexia Thrive’s two filled pasta lines have shaken up the chilled free from section allowing consumers to recreate their favourite Italian dishes in the comfort of their home without having to compromise on taste, texture

www.papa.org.uk

and quality.

The brand has also gained popularity as it offers additional free from and health benefits.

The two Tortelloni products are both high in fibre whilst the Gluten Free Penne is egg and dairy free, high in fibre and suitable for vegans and the Gluten Free Chickpea Fusilli is egg and dairy free, high in protein, a source of fibre and with a low GL (glycemic load).

As the brand looks ahead, the Ugo Food Group says that it will be looking to continue to grow Evexia Thrive within the chilled free from sector by offering additional variations of their ground-breaking tortelloni to create great products that people would not normally be able to eat without compromising on quality and taste.

TREND TRACKERS Cooked and fermented readyto-eat meat ingredients supplier, Dawn Farm Foods, says that it has been tracking the rise in demand for free-from products for some time in order to give its customers a competitive edge in the foodservice and food manufacturing sectors.

All Dawn Farms’ cooked meat pizza toppings such as pepperoni, salami, pulled chicken and beef are 100% free from artificial colours, hydrogenated and trans fats, palm oil, nuts and MSG and only free-range eggs are used. Alongside the growth of the free-from category, the company’s state-of-the-art science and innovation centre is responding to the wider consumer interest in health and wellness by placing it at the core of its new product development process and as a pillar in its sustainability programme, they report.

“While consumers are always looking for more adventure and variety in their food, with new taste experiences, it is also clear that they are becoming more cautious about what they eat and drink, carefully scanning labels and menus for ingredients on their ‘must avoid’ list as well as looking for ‘must have’ ingredients such as superfoods,” says Julie Sloan, Dawn Farms’ consumer insights manager.

RECIPE IDEA

By Steve Walpole (head of food at the Ugo Food Group)

Green Minestrone Broth with Basil Pesto and Gluten Free Tortelloni Ingredients 200g cooked cannellini beans 100g frozen garden peas 1 small leek 2 spring onions 50g of frozen broad beans 50g courgette 50g basil pesto 600ml of water 50g baby asparagus 1 vegetable stock cube 30g grated parmigiano cheese 1 pack Evexia Thrive Gluten Free Tortelloni Method 1. Place a large sauce pan on a medium heat; add a small amount of pesto, the leek and a touch of water.

2. Cook for a couple of minutes until the leak is softened.

3. Add the remaining water, stock cube and bring to the boil.

4. Simmer while adding the vegetables and beans.

5. Cook for six to eight minutes before adding the remaining pesto and then the Evexia Thrive Gluten Free Tortelloni.

6. Simmer for one extra minute.

7. Place into two bowls and serve with a sprinkle of Parmigiano cheese.

“They want high-quality, nutritious ingredients. They also want reassurance that the food being served to them is produced in a sustainable way

with absolute certainty about safety, traceability and animal health and welfare practices.

“A recent Euromonitor Global Consumer Trend Survey showed 27

FREE FROM that 53% of consumers avoided at least five separate ingredients such as artificial flavours or trans fats, a significant rise on the previous year, observes Julie Sloan.

“While most age groups recognise the importance of health, we note that younger generations are much more likely to pay a premium for ‘healthier’ food, or at least food that enables them to control their diet in a more personalised way. For this reason, there is significant potential for the eating out market to respond to the growing free-from trend.

As well as all our toppings being 100% free from hydrogenated fat, palm oil, nuts, artificial colours and MSG, we’ve also recently developed great-tasting Italian meatballs and pork stuffing both made without gluten in response to customer demand.”

Dawn Farms is also a founding member of the Bord Bia Origin Green programme, the nationwide initiative that provides a verified commitment to sustainability all along the food chain. The environment, the local community and health and nutrition are the three pillars that form the basis of Dawn Farms’ Origin Green charter.

This includes actively pursuing the use of natural ingredients, while also reformulating existing products.

“We are continuously exploring new methods of locking in flavour via natural smoking techniques, for example, or sous-vide-cooking which cooks meat in its own juices for extra flavour and succulence,” adds Julie Sloan.

IN DEMAND “Coeliac UK estimates that there are now over 1.3 million Britons or 3% of British adults following a gluten-free diet. Alongside that, 8.58 million, or 13%, are avoiding gluten in their diet. More than 90% of those on a gluten-free diet eat out at least once a month – and of course they often dine with others – so this represents huge opportunities for the foodservice sector,” says Gordon Lauder, MD of frozen food distributor Central Foods (www. centralfoods.co.uk).

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“Happily, the number of gluten-free products available is increasing all the time to make it easier for caterers. And opting to have frozen gluten-free items in stock, for example, means that they are always at hand in case of unexpected demand. Another benefit of frozen food is that it helps to reduce unnecessary waste, as chefs just defrost items when they are needed.

“At Central Foods, the glutenfree pizza bases we supply are one of our most popular glutenfree items and we’ve noticed a big increase in demand. If we laid all the 12-inch gluten-free pizza bases we sold last year end-toend, it would measure 250 times the height of the Leaning Tower of Pisa!

“Our fabulous gluten-free penne makes a great-tasting bowl of pasta that anyone can enjoy, whether on a gluten-free diet or not, and it’s available as a convenient frozen 200g portion, which microwaves from frozen in less than two minutes illustrating that it’s really simple for outlets to serve gluten-free items on their menus.”

Central Foods, based at Collingtree near Northampton, supplies more than 220 independent wholesalers, as well as larger national and regional wholesalers. It also supplies to foodservice caterers across the entire foodservice industry, including pubs, hotels, restaurants, staff canteens, schools, hospitals, coffee shops, football grounds and universities.

According to IPSOS Mori 2016,

Futura Foods’ Mozzarisella. they have also observed that there are now more than half a million vegans and 1.14 million vegetarians in the UK – figures that are growing all the time, and another ‘free from’ area that operators should cater for, they feel.

“The free from category is one that is huge now. A good tip for operators is to choose items that are suitable for as many customers with dietary requirements as possible, so

How to make the most of the increasing demand for free-from foods 1. Clearly mark free-from items on menus or specials boards.

2. Take part in #meatfreeMonday and other relevant days/ special weeks on social media to advertise your commitment to free-from items.

3. Have suitable frozen free-from items in stock to cater for unexpected demand.

4. Ensure menus always include gluten-free, dairy-free, and nutfree items, along with dishes and products that are suitable for vegans.

5. Use relevant hashtags on social media to publicise that your outlet is ‘free-from friendly’.

6. Get involved with special promotions designed to raise awareness of specific dietary requirements, such as Coeliac Awareness Week and National Vegetarian Week.

perhaps items that will appeal to vegans and vegetarians, as well as those who avoid gluten,” suggests Gordon Lauder.

“In terms of a dessert menu, the non-dairy, ice cream-style dessert we supply is dairy-free, gluten-free, egg-free, nut-free, cholesterol-free, vegan and kosher, and yet is still deliciously creamy. It’s a perfect dessert because it’s so versatile, easy to serve and appealing. Likewise, our Menuserve roulades and pavlovas are suitable for vegetarians and those on a gluten-free diet, as well as being popular with those who don’t follow specific diets.”

Futura Foods (www.futurafoods.com) - a UK supplier of Mediterranean-inspired dairy products - have launched Mozzarisella, a vegan cheese, to help operators cater for the growing demand for veganfriendly dishes.

Veganism has soared in popularity and prevalence in recent years, with the number of vegans in Britain rising by 360% in the ten years between 2006 and 2016 according to Ipsos MORI 2016 data. As such, September 2017

www.papa.org.uk

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FREE FROM E CREAM IC S U M M U H

“Who knew you could make ice cream out of chickpeas? I’ve purposely created this recipe to be ‘free from’. It’s gluten free, dairy free, it’s pretty much everything free - if it was any more ‘free-from’ you’d be eating frozen air!” says former Master Chef semi-finalist, Theo Michaels.

“The following recipe is perfect for experimenting with and adding other flavours to. The use of olive oil in ice cream has been done for many years but in this instance it really helps give the hummus ice cream some texture as it is void of any cream or milk ergo fat. If you are not lactose intolerant you can of course replace the soy milk with cream.”

Ingredients 1 tin of chickpeas 60ml olive oil 185ml soy milk 90ml caster sugar Seeds from 1 vanilla pod (or few drops of vanilla essence) 2 tbsp maple syrup Method 1. Open tin of chickpeas and drain liquid from the tin - reserve the liquid.

2. Add to the chickpeas the soy milk, vanilla seeds or essence and two thirds of the sugar (60ml), maple syrup and blend until smooth. Once done pass the mixture through a fine sieve and reserve.

3. In a separate bowl, whisk the leftover chickpea liquid from the tin until you start to get soft peaks appearing (you want something resembling a meringue). Slowly add the remaining sugar and whisk until fully incorporated (a few drops of vanilla essence in the meringue is fine to do).

4. Fold the chickpea puree into the meringue until fully incorporated.

5. Place in an ice cream maker and let it stir until frozen and creamy. Alternatively, simply pop into a plastic container in your freezer and give it a firm stir every couple of hours until frozen.

Chef’s tips • Try adding different flavours into the ice cream; a shot of espresso, some mashed raspberries or even swapping the soy milk for coconut cream.

• If you are not after a 100% ‘free from’ ice cream swap the soy milk for almond milk or even cream.

• Try to use a light or fruity olive oil and avoid peppery ones unless you fancy that!

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chefs and caterers are starting to realise they must adapt their menus accordingly in order to be able to cater for the variety of special dietary requirements they may encounter. With the vegan movement growing in momentum, a product such as Mozzarisella can help chefs create great-tasting dishes and encourage, rather than alienate, vegan diners, feel the firm. “‘Suitable for Vegans’ is a phrase that we are starting to see more and more of and outlets who fail to offer customers a vegan option undoubtedly stand to lose out in the future,” says Kenneth Axen, MD of Futura Foods.

“Mozzarisella is a fantastic vegan cheese alternative which tastes great and even has the same stringy effect as Mozzarella when melted on pizza. It already features on the menu of a popular Italian high street chain, and as more people start to come across it I am certain it will become a firm favourite with caterers and vegans alike.”

Mozzarisella is made from rice and is suitable for vegans, vegetarians, coeliacs and those with a dairy intolerance. It is available in several formats including an Individually Quick Frozen Grated variety to be used straight from the freezer, for quick and easy use and to limit wastage.

Futura Foods is one of the largest suppliers of continental cheese to the UK and Ireland. The range includes Greek, Cypriot, Italian, Spanish and Northern European cheeses from carefully selected partner dairies across Europe with the company’s flexible distribution network enables it to supply an extensive range to retailers, wholesalers, food manufacturers and food service.

living without pasta is not an option, but can a producer of ‘normal’ pasta, using a raw material containing the best gluten, produce an excellent gluten free pasta? The answer, claim premium pasta company, Garofalo, is a resounding “yes”.

Garofalo - a premium wheat pasta maker from Italy developed its gluten free pasta range with the philosophy “good taste is a right”, or as Italians would say, “il gusto e’ un diritto”, and so focused, they report, throughout the development of their gluten free range, on the product.

Garofalo set themselves the objectives of creating a product with the knowledge that Garofalo pasta has become synonymous with the experience of taste. The development team knew that the flavour could not be the same due to the different raw materials, but it was of great importance to produce a gluten free pasta that was no better or worse in flavour, just different.

It was not to be just for those on a gluten free diet but a new cooking opportunity for everyone, they decided. It was also equally important to produce a healthy product (one which in the end might even be better than normal pasta!).

Thus, their recipe was carefully developed using corn, rice and quinoa to produce high fibre gluten free pasta in the knowledge that many on a gluten free diet may struggle to eat enough fibre (in fact there is 7g of fibre per 100g of pasta, they report).

The super food quinoa adds even more nutrients to Garofalo’s gluten free pasta as it

GLUTEN FREE PASTA CHALLENGE In the Italian food sector, gluten free pasta that cooks well and tastes good has long been a particular goal for many otherwise traditional pasta companies.

For Italians, and indeed Italian food consumers across the world, not least in the UK, September 2017

FREE FROM contains fibre and minerals such as phosphorus, magnesium, iron and zinc. It is also an excellent source of vegetable protein and obviously gluten free.

Garofalo Gluten Free pasta is also not produced in its factory in Gragnano because of the risk of contamination with pasta containing wheat, they point out.

Garofalo add that they chose shapes that work with the recipe as the primary factor and now there are eight in their gluten free range, including Fusillone, Casarecce and Anellini, giving choice and interest for the consumer who has to follow a gluten free diet. However, the phrase “it’s good considering it’s gluten-free” is not enough for Garofalo. Good taste is a right; do not settle for second best, they argue.

Some ingredients are also born to be together as it is together they can give their best. In this way, they have recently enhanced their gluten free range by carefully selecting legumes and cereals to create a gluten free pasta that is perfect for those looking to maintain a healthy diet without compromising on taste, claim the company.

The legumes in the pasta are chickpeas and lentils, which provide a source of vegetable protein that is more digestible than the protein from wheat pasta, point out the firm. Corn, Teff, Sorghum and Chia make up the cereal elements, providing energy and taste along with a source of fibre, vitamins and minerals.

Garofalo legumes and cereals pasta is formed using a traditional bronze die, which gives the slightly rough and porous surface to the pasta which means one thing - the sauce clings to the pasta and is a pleasure to eat from start to finish. There are currently four shapes to choose from - Fusilli, Pennoni, Mafalda Corta and Radiatori – and all are suitable for vegans, vegetarians and those on a gluten free diet.

Garofalo pasta is stocked in the UK and currently distributed through various regional and national wholesalers (www. garofalo.co.uk).

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BEST PRACTICE “With an increasing number of diners now suffering from allergies or choosing to avoid certain foods as part of a lifestyle choice, it’s vital that operators stick carefully to the legal requirements around the listing of food allergens within their establishments, by carefully labelling any packaged products that may be on offer and which are displayed front of house,” says Heather Beattie, brand manager for Nisbets Plc (www. nisbets.co.uk) “As of December 2014, it was a legal requirement that if any of the fourteen food allergens on the regulatory list were contained within a packaged food, then those ingredients must be highlighted. Suitable for use both front of house as well as in the kitchen, the Vogue range of allergen labels from Nisbets can help operators to clearly label produce quickly and efficiently to eliminate the chances of mistakes being made.

“Indeed, for those selling ready-made items front of house, careful labelling is essential. The selection of Vogue easy-peel labels includes common allergens such as milk, eggs and peanuts as well as less common ones such as molluscs and soya beans (GM800 – GM812). Conforming to allergen legislation and with an easy-peel design, each label can be placed and removed with ease, making it effortless for operators to comply with the food allergen laws. Each of the one-inch labels come in a pack of 1000 and leave no residue on products so if a label needs to be removed it won’t leave any unwanted marks on products.”

Avoiding cross-contamination is also essential when serving customers with specific dietary requirements, point out Nisbets, so the process of designating colours to kitchen equipment can really help with this as it makes it easier for staff to easily identify which colour should be used according to what is being prepared.

contamination during food preparation and storage, as this also needs to be disclosed to customers.”

One of the biggest causes of allergic reactions in catering is cross contamination during food preparation, confirm the firm and so to avoid this, caterers should look for equipment that creates an allergen-safe preparation

The Hygiplas Colour Coded Chopping Mats Set (CP520) from Nisbets helps to cut out crosscontamination by providing a chopping board for each food type. Each mat is made from a tough polyethylene that makes them resistant to cuts and gives them flexibility, so they are easy to drain and clean.”

“It is now law that caterers must be able to tell customers if menu items contain any of the main 14 allergens,” agrees Mark Hogan, marketing and sales manager of Foodservice Equipment Marketing (FEM, www.fem.co.uk).

“So it is vital that caterers not only list any allergencontaining ingredients, but are also aware of any potential cross

area, including chopping boards, tools and utensils that are kept separate from other equipment and allergens, helping to prevent cross contamination.

“One way of doing this is to have the equipment colour-coded so that it is easily distinguished as being dedicated for preparing allergy-free food, such as FEM’s purple San Jamar Allergen Saf-T-Zone range, for example,” says Mark Hogan, “It’s important to ensure that throughout the ordering, prep and service the customers’ needs are met and the correct protocol is followed. FEM’s Prep Station Mat is embossed with warnings help to remind staff to keep the prep area ring-fenced and to thoroughly clean and sterilise the equipment after use.

“It’s also important to have a system in place for highlighting that an allergen-free plate is ready to be served to the customer. FEM supplies the Server Window Allergen Mat, designed to aid communication between the kitchen and the waiting staff.”

Storage is also an important consideration. Caterers should look for food storage boxes that are designated for allergenfree ingredients and are easily differentiated from other September 2017

FREE FROM

Italian free from showcase The recent Italian food and wine trade show - Bella Vita Expo 2017 - showcased some of Italy’s most exciting and unusual free from products at this year’s event, including pastas, sauces, breads, cakes and confectionery.

Casanova Food - creators of Italian top quality gluten free pasta brand, Pasta di Venezia, which includes a full range of both flat and filled pastas with incredible flavour “exactly like grandma used to do at home!”

– were in attendance. Their products are also completely organic which means they are also certified as being ‘bio’.

Other gluten free products at the show included Compagnia del Pesto Genovese, an artisanal gluten-free Italian Basil pesto.

Fraccaro Spumadoro SPA has created what it claims if the first organic gluten-free panettone and organic gluten-free colomba made with natural yeast. With pannetone being the most popular and traditional Italian gift and dessert to buy around Easter and Christmas, this is an important

containers in the kitchen, advise FEM (whose Cambro AllergenFree Camsquares feature sturdy inner and outer seals to help keep ingredients safe from crosscontamination, even during transportation).

“Needless to say, as well as having the right equipment in the kitchen, all staff need to be trained in good kitchen practice in order to understand the requirements of food-allergic individuals and how to prevent cross contamination,” concludes Mark Hogan.

LEGAL LABELLING Labelling and compostable packaging provider Planglow (www.planglow.com), reports that it has added a Meal Deal Sticker and a Gluten Free Sticker to its comprehensive labelling range.

These products were developed to support the fast growth free-from market and ever popular meal deal offerings, report the firm. Designed to complement – without blending into – a wide variety of packaging and branding, the semi-gloss stickers are supplied in a handy thousand-per-roll dispenser for easy application.

advancement which reflects the needs of the modern customer, feel the company.

Fidani SRL has gone a step further by creating fine baked, hand cut sweets that are both lactose free and gluten free and vegan using no chemical preservatives, additional emulsifiers, palm oils or margarines.

Other key free from confectionary products included vegan cakes made by the famous Toschi family. Established since the mid-80s, this much-loved family bakery have begun to create cakes especially for the vegan market using no palm oil or margarines whilst retaining incredible, Italian flavour.

“We pride ourselves on seeking out the most innovative independent Italian producers to bring their latest products to the UK. Free from is of huge importance in the UK and Bellavita Expo is the ideal platform for producers to showcase them,” said Aldo Mazzocco, CEO of Bellavita Expo.

Footloose and Gluten Free combines a wheat sheaf imagery and ‘gluten free’ messaging in a simple yet eye-catching design, the gluten free sticker highlighting gluten free options for celiac and gluten intolerant customers. Their Make a Meal Deal of It sticker sports a unique rosette design in striking burnt orange to easily identify products in your meal deal offering.

“The demand for gluten-free products has never been so high, in fact the free from market is estimated to reach £673 million by 2020 according to Mintel.

Not to mention the fact that food providers have been legally obliged to identify products containing gluten – along with 13 other potential allergens – since 2014,” says Planglow’s marketing director, Rachael Sawtell.

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PROFILE

Civerinos The talented team behind Italian street food sensation and doors of Edinburgh favourite, Civerinos, has recently opened the Road. a second restaurant in the city - Civerinos Slice on Forrest

STREET FOOD TO RESTAURANT Born out of customer demand, Civerinos Slice is an 80-cover restaurant, the lower level of which also includes a unique dough preparation and production unit – set to become the epicentre for both restaurants by producing no less than 1,500 pizzas every day to be served in both Civerinos and Civerinos Slice.

Civerinos has built a reputation for award-winning pizza and the latest restaurant from the brand aims to reaffirm a commitment to Italian heritage and genuine passion for authentic New York style street food, feel the business.

Each pizza is passionately handcrafted, made to a famously secret, Italian family recipe using a semi sourdough, topped with 100% mozzarella and 100% San Marzano tomato sugo so as to give every pizza a genuine Italian edge.

Pizzas are topped with a selection of only the finest, fresh ingredients with favourites set to include, the Pineapple Controversy (£4.50 by the slice / £20 for 20”) with sugo, buffalo 34

mozzarella, glazed smokehouse pork shoulder, charred pineapple and rocket, as well as the ‘Capocosa’ (£5.50 by the slice / £20 for 20”) with sugo, 100% grated mozzarella, wild boar and fennel salami, mushrooms, artichoke, olive, peppers and boiled egg.

In playful, original street food style, Civerinos Slice pizza is Neapolitan at heart but packed with flavour and created to be bigger, crispier and eaten by hand – just like you would experience of the streets of Brooklyn and Manhattan, say its creators.

Pizzas are prepared and served right in front of guests from a completely open pizza kitchen, bringing guests as close as they can get to the action.

Included in this kitchen space is the restaurant’s dual fuel Thug Slice oven which combines the use of gas, to offer consistency and an even heat and wood, to add colour and that distinctive Civerinos’ taste and ‘snap’.

Their pizzas have also been crafted to be enjoyed with a range of slushee cocktails, Civerinos famous Frozey (an irresistible, frozen rose wine drink), artisan craft beers and Italian wines.

The vibrant, eclectic, designled interior of Civerinos Slice is similar to its sister restaurant in that convivial, communal tables encourage the sharing of good food and good conversation.

However, unique to the new restaurant is classic cornicing and intricate details from the aged Old Town property, offset by a bright, highly Instagrammable interior of acid yellows, striking blues and bold geometric prints. The new

restaurant also includes a private dining area that can be hired exclusively for dinners and parties of up to 20 people.

Civerinos say that their philosophy has always been founded on a love for honest, great tasting and exceptional quality food and outstanding, yet relaxed customer service and Civerinos Slice is set to follow this philosophy in its own unique style.

HERITAGE “My grandfather, Marino arrived in Scotland in 1939 and sold his Italian food straight from a humble street cart in Nairn, Inverness and Glasgow. To him, it was so important to produce and share the food he loved, using flavours that were influenced by his Italian heritage.

He was a master of creating timeless, classic recipes and using only the finest, seasonal September 2017

PROFILE

ingredients,” says Michele Civiera (pictured top right), restaurateur and founder of Civerinos and Civerinos Slice.

“At both restaurants, I really wanted to bring authentic Italian flavours and simple, yet great street food to the people of Edinburgh. There are so many things that I love about Italian cooking, but for me, a great pizza made fresh and full of flavour has always been something that me and my family love to enjoy and share together.

“A great pizza starts with great dough. At Civerinos Slice, our 72-hour slow proven dough is made in the restaurant’s own dough production unit to a top secret family recipe that has been passed down through generations. All pizzas are Neapolitan at the heart with the dough rolled and stretched in the traditional way to create a 20” pizza that is both super light and crisp - there’s nothing better than the sight of a giant

pizza placed in the middle of a table for everyone to feast on!

In original street food style, our slices are designed to be folded and eaten by hand.

“Using fresh, seasonal and high quality ingredients can really take your pizza to the next level. At our restaurants we only use 100% mozzarella cheese and Strianese San Marzano tomatoes which hail from the San Marzano region of Italy and are, for me, the sweetest and most flavoursome tomatoes available – a true taste of Italy.

“I also love having the chance to introduce customers to some lesser known Italian flavours that I’ve grown up with and still love to this day. Burrata cheese, from the south of Italy, is similar to mozzarella but contains a soft, creamy, oozing centre. It doesn’t quite melt in the same way as mozzarella giving it a unique texture and making it the perfect, alternative pizza topping.

N’duja sausage is another of my favourites. From Calabria in Italy, this soft, spicy sausage complements our rich sugo perfectly and is also delicious served simply on warm bread.

“The perfect accompaniment to a great pizza, Civerinos Slice serves a variety of distinctively Italian drinks including infamous Limoncella Slushees, Birra Morretti and Italian wine and Prosecco by the glass or carafe. An Amaretto shot or Italian liqueur coffee rounds off that distinctly Italian experience perfectly.

“We’re working with the very best pizza chefs – from Sardinia to Sicily - to ensure Civerinos pizzas continue to have an authentic Italian edge and remain a firm favourite in Edinburgh and beyond.”

Civerinos Slice (www.civerinosslice.com) is now open in the heart of Edinburgh’s Old Town at 49 Forrest Road, serving an impressive menu of 17 innovative recipes available in 20” pizzas or individual slices, all in the popular, signature Civerinos style.

www.papa.org.uk 35

ASSOCIATION ADVICE

PAPA joins Met Police for a campaign against moped theft Police have made PAPA (www.papa.org.uk) aware that scooter theft is a growing crime in London; the number of stolen scooters has increased by 50% in the capital in the last two years alone, they report, with the scooter-using food delivery sector at particular risk. Here’s what you can do to minimise the risk…

REDUCING THE LIKELIHOOD Scooter theft has also been found to be linked to other crimes, such as mobile phone theft. Thieves are more likely to target scooters without security or with inadequate security, point out the police, as it makes life easier for them.

Therefore, if you ride a scooter/motorbike to work, police recommend using a chain lock on your back wheel and through the frame, plus one other security measure as a minimum, to make it harder for thieves to steal (visit www.met.police.uk/scootersecurity for more tips and information).

To promote this message, police in London have launched an awareness campaign and been working hard to reduce the level of crime, as well as to identify those responsible.

However, whatever part of the country you are in, there are certain measures you can take to help reduce the chances of your scooter being stolen too.

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How to protect your scooter 1. Always use the steering lock and remove the ignition keys, even if you are close by or away for a few minutes. It only takes a few seconds for a thief to jump on so don’t make it easy for them.

2. A common method used by thieves to steal a bike is to break a steering lock and simply wheel the bike away. Using a chain lock through the back wheel will help prevent this (the front wheel can be removed easily so won’t help).

3. Where possible, secure your bike to an immovable object, such as a ground anchor, railings or lamp post, which will also stop thieves from just picking the whole bike up.

4. If these options aren’t available, always try to thread the chain through your bike frame and back wheel. This helps protect parts being stolen and stops thieves from simply using a hammer/angle grinder to break the lock if it’s left trailing the ground.

5. Using a disc lock also helps to secure the front brake disc to physically stop it from being wheeled away.

6. Thieves often ‘shop’ for particular bike models, so using a bike cover instantly makes it less attractive to them, as they can’t see if it’s the model they are interested in.

September 2017

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INGREDIENTS

Deli delights EDUCATION AND PROMOTION January this year, for example, saw representatives of the Italian Prosciutto di San Daniele and Grana Padano Consortiums offering informative training session for trade and hospitality professionals, the majority of whom were deli owners.

The event gave deli owners the opportunity to learn more about these products and gain hands-on experience in the vital skills of how to expertly open a 38

whole wheel of Grana Padano cheese, as well as skilfully slice a leg of Prosciutto di San Daniele ham.

The aim was to educate guests on both the heritage and PDO status of both products, as well as how best to enjoy them knowledge that can, in turn, then be used in their professions and businesses within the food and beverage industry.

A very successful event, report the two consortiums, it was just one of the many

A haven for a tempting array of Italian foodstuffs, the deli counter is perhaps a good barometer of what’s popular, and what’s not, in the world of Italian food, as well as the place where customers like to get the ‘inside track’ on optimal ingredient nature and use. activities that are enabling more and more people in the food business to broaden and spread knowledge about the importance of the PDO logo and authenticity of product.

Every year, report the consortiums, they partner with stores around the UK and hold in-store promotion activities. And during this year alone, they will be holding some 230 in-store sampling days and partnering with numerous UK stores including Sainsbury’s, Waitrose, Whole Foods, Tesco, Selfridges, September 2017

INGREDIENTS

The sign of authenticity.

www.papa.org.uk

Harrods, Partridges, as well as numerous independent delicatessens such as Montes Delicatessen, Da Mario, Delilah Fine Foods and Deli Fonseca, just to name a few.

“Prosciutto di San Daniele sliced on the delicatessen counter must have a good covering of fat (both around the edges and inside the slice) and a delicate pink colour,” revealed Mario Cichetti (general manager of the Consortium Prosciutto di San Daniele).

“The storage conditions and the temperature at which Prosciutto di San Daniele is sliced can significantly affect its organoleptic characteristics. To enhance enjoyment of prosciutto sliced on the delicatessen counter, it is recommended that it is consumed at once - one or two hours after purchase - and at any rate within 12 hours, keeping it in the fridge in the meantime.”

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INGREDIENTS The two groups have also been working with celebrity chef, Dan Doherty (from the Duck and Waffle), whose specific challenge was to create some great recipes on how to best serve these two famous Italian ingredients together.

LIKES AND WANTS “We currently have a range of around 14 types of olives plus antipasti items such as char-grilled artichoke hearts, semi and dried tomatoes, feta stuffed peppers and rice stuffed vine leaves. We’ve also got a great range of five different hand-made pestos, with rocket being the most popular,” reports Steve Turvill, Limoncello Deli, Cambridge (who is pictured centre with colleagues).

“Our range of cheeses includes provolone, Parmesan, pecorino (sheeps’ milk - hard romano, or soft with truffle, or spicy, or nutty or just plain and fresh), and pesto cheese - a startling vibrant green coloured gouda imported direct from Holland – as well as mozzarellas from buffalo to block with burrata as well now, and sometimes with truffle. It’s worth noting that in autumn and winter, more mountain cheeses like Taleggio and Asiago go really well.

“With meats, there’s less and less demand for Parma ham/prosciutto and Milano,

because I think the supermarkets are gaining here, but more our unique smoked cooked hams, fennel salame, n’duja, and specialist Italian sausages are popular.

“Customers still seem to often need advice and guidance, and we have fun trying to translate things that they have written down or pronounce incorrectly. Ever heard of mortazella or pasto, ha,ha? There are a high number of great TV chef shows that really

boost business, it’s noticeable when particular or unusual pasta shapes or ingredients are featured as demand increases.

“Supplies of great authentic products seems to get better all the time, it’s a very competitive market. We are constantly able to improve our product range, get good prices and experiment with new finds - all very exciting and yummy. We are very lucky to be in such a market sector!”

Deli display The Uxbridge based provider of foodservice and food retailing solutions, Fri-Jado UK Limited (www.frijado.co.uk), reports that it has recently installed cooking and merchandising equipment, within a combined delicatessen and hot food to go department, at the new 10,000 sq ft Marks & Spencer (M&S) Foodhall in Chichester, West Sussex.

The department’s range combines traditional delicatessen products, including salads, patés, cold cuts, traditional pies and ready meals, with a selection of hot cooked meat, such as chicken portions, whole chickens and pork ribs.

Fri-Jado UK supplied a 5m chilled counter and 1.25 m hot counter from its custom range, with an exterior finish to the M&S house style. The assisted service counters are sited in an in-line configuration to provide complementary merchandising

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of hot and chilled product, and a feature of the counter units is their one-piece square glass design, which eliminates the need for a metal framework, providing an unobstructed view of food for increased sales, say the firm. Internal illumination further enhances product visibility. The glass fascia lifts up within its own space for ease of cleaning and customer safety.

In keeping with M&S’s commitment to the environment, the chilled counter runs on a CO2 refrigerant system, which is not only energy efficient, but also demonstrates zero ozone depleting characteristics and a negligible global warming potential. Similarly, the hot counter is inherently efficient, benefiting from a combination of hot air and humidity control.

Triple glazed side panes ensure excellent insulation, which prevents heat transfer

between the hot and chilled counters. The efficiency of the hot counter’s heating and humidification systems also has positive implications for temperature consistency throughout the unit, allowing product to be held for up to 25% longer without deterioration in quality or appearance.

Fri-Jado UK’s sister company, TEC Line Limited, worked closely with the contractors at the store in the the installation and commissioning of the equipment supplied. In addition, Fri-Jado UK personnel

spent several days on site, before and after the store opening, providing hands-on training to ensure that M&S employees were fully familiar with the equipment used in the store’s hot delicatessen and food to go department.

“This project demonstrates, once again, our ability to act as a turnkey provider of state-ofthe-art equipment for food to go retailers, not only in terms of supply and installation, but also comprehensive after sales support and training,” said Mike Littlewood, managing director of Fri-Jado UK.

September 2017

MARTIN & MATHEW CO LTD Olives

Sundried Tomatoes

Olive Oils

Pasta

Tel: 01992 641641 Email: sales@martinmathew.co.uk www.martinmathew.co.uk

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the UK supplier of SMOKI

C

himflue are specialists in the design, supply and installation of extract systems for solid fuel, gas and dual fuel pizza ovens. We are also the UK distributors of SMOKI, the fantastic smoke abatement system from Italy.

The SMOKI filtration units consist of fabricated stainless steel tanks complete with high quality water pumps and a series of specially designed nozzles which together create a fine water mist which all smoke from the pizza oven has to pass through. The effect of this is to significantly reduce the amount of particulate released to atmosphere and in turn the risk of nuisance to close by neighbouring properties and businesses.

The SMOKI units re-circulate water within their self-contained tanks for up to 2 weeks keeping running costs down and minimising the required maintenance.

www.papa.org.uk

SMOKI units are available with integrated stainless-steel fan units and modulating speed controllers which allow the perfect extract rate to be achieved in almost all situations. This is key to achieving correct combustion within the oven, maintaining the high temperatures required for cooking pizzas and minimising the amount of fuel being burnt in the process.

SMOKI units can be installed either internally or externally and come in a range of sizes along with various options.

These options include remotely controlled valves for the discharge of water from the tank when the unit cannot be positioned in an easy to reach location to stainless steel protection panels where the units are to be installed externally or in an aesthetically sensitive location.

We have recently launched our new website so please go to www.chimflue.

co.uk for more details on the products available and read our case studies that showcase some of these pizza oven and SMOKI filtration unit installs in some fantastic locations.

Call one of our team for further information or to book a free survey.

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TECHNOLOGY

The

digital drive

In highly competitive times, the profitboosting use of digital technology continues to change the face of many aspects of the food ordering, delivery and restaurant business, as well as enhance the experience of consumers who are increasingly rejecting the use of cash, research suggests.

FASTER TRANSACTIONS REQUIRED “2016 saw a huge increase in restaurant and take-away trips, as spending in quick serving restaurants increased by a third and sit-down restaurant sales grew by over 10%,” reports Nigel Hyslop, president and managing director UK of Global Payments.

“This upsurge means that a fast and efficient payment system has become indispensable in order to process the everincreasing volume of transactions. The technological innovation that has produced Apple Pay, Android Pay and Contactless has provided the necessary speed and ease to deal with this increase, allowing in-restaurant payments to evolve in line with consumer demand.

“In contrast, the ability to order food online has not been an evolution but a

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revolution for the food industry. Restaurants now need a clear, user-friendly online payment system which leaves customers reassured that their order has been received and the correct payment taken.

“At the same time, the internet has significantly impacted the amount of scrutiny that restaurants receive. This has its benefits - the restaurants that continuously neglect their customers have been forced to improve, and the best of the best no longer need to rely on newspaper reviews and word of mouth. However, online reviews have been problematic as well, empowering one customer to influence the public opinion, sometimes unfairly.

“Modern technology can thus provide the solution by integrating a customer rating service at the point-of-payment.

This allows restaurants to capture and compare customer feedback systematically, utilising this surge in customer engagement with restaurants to truly understand their business’s public image.”

In recent times, Global Payments has collaborated with Just Eat’s Partner Restaurants, giving them the capacity to manage the latest consumer-technology demands through the provision of Apple Pay, Android Pay and Contactless. This, feel the firm, has allowed these businesses to improve their service, and implement a fast, clear, reliable service that can cope with the UK’s love of restaurant food.

The latest research from Vianet - a smart machine provider for the vending and hospitality industries – confirms this trend, having revealed that the number of consumers using contactless payment for lunch worth £5 or less has risen by 300% in the last year.

Their in-depth research, taken from a proportionally representative panel of 2,000 consumers, also revealed that 63% of people would switch to paying with contactless if it was available on a vending machine – 40% said this was because it would make the transaction quicker.

The trend for quicker transactions and instant purchases has been influenced by the rise of online shopping where customers can get what they want at the click of a button – £133bn was spent online with UK retailers during 2016, £18bn more than the previous year, the research found.

A leading driver behind the growth of contactless has been convenience purchases, September 2017

TECHNOLOGY with Barclaycard’s Spending Index showing contactless payment rose 218% at service stations, 136% in supermarkets and 87% in convenience stores during 2016.

“Today’s consumer is time poor and increasingly seeking faster transactions.

People have become accustomed to buying things online at the click of a button and this habit is altering the way they make purchases in retail – especially convenience purchases, such as food and drink,” said Matt Lane, managing director of Vianet.

“The fast rise in contactless cards and increased acceptance in retail outlets will inevitably be accompanied by rising consumer expectations – namely the ability to use the contactless payment process whenever and wherever they go, certainly for low priced items, and everyday convenience purchases.

“This presents a golden opportunity for vending operators to drive sales by providing a robust, quick payment transaction that reduces the barriers between the customer making a purchase. Smoothing the customer journey works two-fold as it encourages spontaneous sales and also drives repeat custom thanks to a seamless experience.”

Vianet currently operates in two key areas - Smart Zones and Smart Machines. Smart Zones can gather data from any asset with a digital output, including gaming machines, utilities management and EPOS payment service. Smart Machines cover telemetry devices and contactless payment platforms.

INCONVENIENT AND OUT-DATED? New research among 2,000 UK adults by supermarket app Ubamarket also backs up the desire for faster transactions, revealing how out-dated payment systems are in fact driving away customers. It found that 20% of UK adults say in-app payments are their favourite method of paying for items (rising to 34% among 18-34 year olds).

Over 10 million people (20%) will consciously avoid shops, restaurants, newsagents, cafés or bars that only accept cash and 73% of UK consumers – 37.5 million people – have changed their mind and decided not to buy something having seen the size of a queue in a shop. In fact, the nationally representative study by the retail app also revealed that ease of payment has become a make-or-break factor for retailers seeking to gain and maintain shoppers.

Their research also claims that 53% of shoppers find queues the most frustrating thing about the retail experience, and 32% of people pick an online or high-street retailer based on how easy it is to pay for items.

Nearly half (48%, or 24.6 million people) hate using self-scan machines and 21.1 million people (41%) believe all payments will be done via mobile devices in the future (this figure jumps to 53% among millennials),

Order a pizza without lifting a finger!

July saw Domino’s launch a new Skill for Amazon Alexa to help make ordering easier and quicker than ever. The new Skill also supports Domino’s new GPS delivery tracking in trial locations, which means that Alexa can tell those who cannot wait to know exactly how far away their freshly handmade delivery is, where it is, right down to the minute.

Domino’s order-by-voice is the latest in a line of innovations to help make ordering even easier, including becoming the first pizza company in the UK to offer ordering by emoji and through Facebook Messenger. This newest feature is available on Alexaenabled devices such as Amazon Echo and Echo Dot. HOW’S IT DONE? 1. Set up an Easy Order account at Dominos.co.uk (listing your favourite basket) 2. Enable the Domino’s Skill via the Alexa app 3. Link Domino’s with your Alexa account 4. Now get ready to make the simplest food order ever, over and over again…

HOW IT WORKS If you are too engrossed in a boxset or the football to divert your eyes from the screen, you can simply call for Alexa, who will take care of your order. Example commands include “Alexa, ask Domino’s to feed me.”

So when hunger hits, Domino’s super fans can now just ask to be fed (nicely, of course), then sit back and relax knowing that their delivery is on the way.

“Alexa, ask Domino’s to track my order.” If all you can think about is your Mighty Meaty, then this will tell you if your order has been placed, if it’s in the oven, if it’s in quality control, if it’s out for delivery or if it’s ready for collection.

“Alexa, ask Domino’s where my pizza is.” You know your delivery is en route, but long will it take? At GPS trial stores, Domino’s can now tell you exactly how far away your order is – for example, “your food is two minutes away.”

“We’re delighted to be the first pizza company in the UK to have its own Alexa Skill, which lets people order their favourite freshly handmade Domino’s without touching a button or picking up the phone. We’re always on the look-out for new ways to make our service even easier… We’ve created one-touch, emoji and Facebook Messenger ordering, so it’s really about time you can get your Pepperoni Passion without lifting a finger!” said Tony Holdway, sales and marketing director at Domino’s.

Alexa is a cloud-based voice service that powers Amazon Echo and Echo Dot. Echo and Echo Dot have an array of seven microphones that use beam-forming technology and enhanced noise cancellation so you can talk to Alexa from across the room, even when it’s a noisy - meaning you can order a Domino’s in the midst of your favourite boxset, TV programme, sports occasion or party.

Alexa is always getting smarter – just ask and she gets the news and weather, answers questions, plays music, reads audiobooks, turns on and off the lights, gives you sports scores, checks the traffic, and now, most importantly, say Domino’s, orders pizza!

www.papa.org.uk 43

TECHNOLOGY revealed the research, with shoppers across the UK turning away from time-consuming checkout queues and towards rapid payment methods.

Ubamarket’s research found that retailers risk frustrating would-be customers by maintaining archaic payment methods – over 10 million of us (20%) will consciously avoid shops, restaurants, newsagents, cafés or bars that only accept cash. Moreover, 32% of Brits actually select online or high-street retailers based on how easy it is to pay for items.

In app payment is found to be a timely solution; 41% of us – the equivalent of 21.1 million people – expect that all payments will be processed via mobile devices in the future. According to the research, in app payment is already the preferred method for one fifth of all shoppers, rising to over a third of millennials.

“Over the past decade, major retailers have taken some strides to improve in-store shopping by embracing new technologies.

However, today’s research reveals that long queues and frustratingly out-dated payment systems remain a significant challenge that are ruining millions of shopping trips and therefore must be addressed. Despite the rise of online shopping, it is clear that retailers need to invest in the in-store shopping experience to maintain shoppers’ loyalty in today’s competitive market,” said Will Broome, CEO of Ubamarket.

Ubamarket® (Patent Pending) is a new shopping app that will turn your local supermarket into an Ubamarket®, claim its creators. In its first phase of development you can simply enter your shopping list and it will be rearranged into the order the items are displayed in the store. Scan items as you shop, receive real-time personalised offers, plus automatic loyalty and check out without having to re-scan your items or queue.

The company’s omnibus sample size for their research was 2,004 UK adults nationally representative of the UK adult population with the data weighted to known UK nationally representative profiles for gender, age, region, working status and social grade, so as to ensure the sample is an accurate reflection of the UK population.

ANY TIME, ANY PLACE, ANYWHERE Domino’s Pizza, confirm the upcoming Restaurant Tech Live show (www. restauranttechlive.co.uk, 26 and 27 September 2017, ExCel, London), have long been embracing digital and mobile innovation in recent years. Since 2010, their stock has gone from to strength to strength, the company having outperformed some of the most acclaimed technology companies in the industry, such as the likes of Amazon, Apple and Netflix, in boasting a 2000% growth.

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Several factors can be said to have contributed to the multinational company’s astronomic success, as the takeaway chain strategically chose to focus on producing better-tasting food, a highly effective marketing campaign and achieving global expansion.

It is also evident that the company’s technological advancements have served to ensure customer satisfaction, by improving the speed and convenience of their delivery service. In light of this, it’s apparent that Domino’s drive to become a technology trailblazer has played a vital role in its success.

Domino’s has vastly improved the convenience of its services by enabling its food to be ordered through a whole host of digital platforms, this includes the likes of Amazon’s Echo, Facebook Messenger, a smart TV, an Apple or Android smartwatch, a connected car, by texting, or by tweeting, making it even easier for customers to give into temptation and order a pizza (https:// anyware.dominos.com).

A large portion of Domino’s success has come from its much-acclaimed app, enabling customers to order with just the click of a button, or even more simply, via a voice activated command. And, if this is all still too much effort for the hungry pizza lover, they can also download Domino’s zero click app, which means absolutely no effort needs to be exerted at all. The ingenuity doesn’t stop there either, as customers can even track the progress of their order in real time.

Notably, Domino’s ranked second in Applause’s ARC research report, The Best and Worst Restaurant Apps of 2016.

Domino’s score was based on more than 300,000 reviews compiled across Android and Ios platforms, making it one of the most reviewed eateries in the industry. This is no mean feat given that it still managed to rate so highly, which is a true testament to the level of customer engagement it has acquired through making use of its digital platforms Even more impressively, Domino’s sales growth is continuing to expand at a rapid rate, as the most recently reported quarter revealed that domestic same-store sales were found to be up 12% year over year.

Revenue was also found to be up, showing a 10.6% increase, while earnings per share were up 25.4%. This all but confirms the fact that Domino’s digital ambition has served to create a culture of success.

INTEGRATED SYSTEMS Zonal Retail Data Systems – a provider of integrated hospitality management solutions to over 9,000 leisure and hospitality businesses across the UK - has been given a slice of PizzaExpress in the form of a technology rollout across the operator’s 450 restaurants throughout the UK. For

over 37 years, Zonal reports that it has been working closely with clients to enhance the customer experience through market leading technology, experienced people and a partnership approach to business.

Following a competitive tender process, Zonal was chosen for its breadth of integrated technology solutions that can adapt and grow alongside PizzaExpress’s ambitious plans. It also follows the adoption of liveRES - the Zonal owned online booking system - that since its installation last year has helped increase PizzaExpress’s reservations.

At its peak, Zonal will be installing 10 sites a day. The solution includes Aztec EPoS software, Zonal’s market leading iServe handheld ordering app and integrated card payment system (ZCPS), featuring integrated Chip & Pin and contactless functionality including Apple and Android Pay. “We were impressed with Zonal’s knowledge of the restaurant sector and the need to provide flexible systems that enhance the customer journey from booking a table, to taking an order and settling a bill,” said PizzaExpress IT director, Siobhan Fagan.

“Last year we installed liveRES and it has really helped how we manage our bookings.

It provides us with valuable insight, which will now be enhanced with the adoption of September 2017

TECHNOLOGY Data Protection Regulations, and are fully provisioning for this with the launch of Customer Accounts.”

Aztec, providing us with a single customer and operational view.”

PizzaExpress initially piloted the Zonal technology in 20 locations, with Covent Garden having been the first. The programme also includes Zonal’s eLearning training and onsite go-live support.

“We were delighted to have the opportunity to build on our partnership with PizzaExpress. It is one of the UK’s best loved restaurant brands and we look forward to continuing to support them on their journey,” said Zonal’s sales and marketing director, Clive Consterdine.

CLOUD-BASED CUSTOMER ACCOUNTS FUNCTIONALITY Lolly (https://www.itslolly.com/) - a technology specialist for hospitality providers – says that it has simplified the entire approach for managing customers and improving loyalty by launching new cloudbased customer accounts functionality.

The customer accounts module helps hospitality specialists to add customers and synch their details in the cloud - a move away from the traditional practice of keeping information on local PCs, with dated architecture, requiring internal backup routines and onerous data protection security measures.

New customers can be added on to the module directly from the till or from the back office, using a range of data capture postcode, email address etc. A photograph can be stored against the account, for identity purposes, and card swipes or other identity forms can be assigned to customers with a monetary credit – helping to make service at busy times even faster.

Through back-office reporting functionality, the module can report on what customers are buying, where, how much and when. In addition, their balance can be managed with designated credit limits along with full account statements, and cards can be topped up with pre-loaded values enabling the customer to go cashless.

“Our new customer accounts module is simple and intuitive, and has been designed to provide enterprise customer management and loyalty at an affordable price - helping smaller hospitality providers to truly build their customer base,” said Peter Moore, CEO of Lolly.

“Gone are the days of legacy systems which have the potential for customer data loss. We want to support our clients with the upcoming changes to General

A THING OF THE PAST? At this year’s Great Hospitality Show, Ordamo (www.ordamo.com) - innovators disrupting the future of dining with an interactive menu experience for customers – launched a tabletbased menu platform for operators, the technology aiming to help to drive up-selling opportunities and increase sales whilst engaging customer loyalty and delivering a clear return on investment.

Ordamo say that its tablet- and appbased menu ordering platform has been meticulously crafted to prioritise the dishes operators specifically want to promote to customers. In addition, operators can take advantage of valuable data provided by the platform to gain real-time insight into the performance of the front-of-house team, a customer’s favourite dish and their thoughts on service and ambience. In turn, the analytics provide operators with a wealth of opportunities to improve their processes and market to customers, whilst opening an ongoing channel for future engagement to drive loyalty.

For customers, control of the dining experience is placed firmly into their hands, as they are effortlessly guided through a simple menu layout, which recommends dishes and drinks that best compliment their meal.

“We were delighted to launch our cuttingedge technology at the Great Hospitality Show,” said Daniel Potter, CEO at Ordamo.

“When operators work with us, they’re not just purchasing hardware or software, they are purchasing a solution which will deliver a clear return on investment, while greatly enhancing the experience for customers.”

Ordamo was founded in June 2015, with the sole ambition of providing a smart technology solution for hospitality operators looking to increase sales, by providing an interactive menu experience for customers.

In just a short space of time, the business has built a reputation as the innovators disrupting the future of dining, cementing those credentials most recently as Innovation Finalists at HOSPACE and Hotelympia 2016.

www.papa.org.uk 45

WINE

Piemonte:

A brave new wine world?

The highly regarded northern Italian region of Piemonte is one to watch in terms of tradition, innovation and ‘game changing’ wine, feels wine educator, wine judge and wine event organiser Luisa Welch, who has travelled to the region in recent times.

WORLD CLASS Sitting at the foot of the Alps (hence its name, Pied Mont or Piemonte), Piemonte is the Italian region known for its sophisticated cuisine and world-class wines such as Barolo.

Also known as the “king of wines and the wine of kings”, Barolo is undisputedly in a class of its own, but drink your way through the region and you will discover diversity - from the bold red wines produced by the Nebbiolo grape to the opulent and fruity Barbera and more aromatic Dolcetto, right through to the delicate and fragrant whites

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such as Gavi, made from the crisp Cortese grape, Arneis, and of course Moscato.

Boasting more DOCG (Denominazione di Origine Controllata e Garantita – Italy’s top wine classification) than any of Italy’s 20 major wine regions, Piemonte is also fast becoming the ‘one to watch’ for the innovation currently emerging and that is successfully carving a niche for itself alongside tradition.

When we consider tradition, innovation and the ‘game changer’, three producers perhaps best exemplify what’s happening on the Piemonte wine scene.

THE TRADITION E. Pira e Figli is a stalwart of top Barolo production in Cannubi, in the very heart of Barolo. Yet the founder, Gaetano Pira, was a Sardinian captain in the Savoy army in mid-1800’s, at the time when Sardinia and Piemonte were both ruled by the House of Savoy. The coat of arms and the original map of his vineyards, still have a prominent position in the tasting room of today.

This prosperous patriarchal family unit declined until the tragic end of Luigi Pira, a noble man who believed in the importance of traditions. He was the last one to tread grapes by foot and make wine without mechanical devices. The business was sold to a family of old friends, the Boschis. Today, the charming Chiara Boschis (pictured left) one of the few skilled women winemakers you will come across in Piemonte - makes extraordinary, traditional wines.

With confidence, determination and patience, after a degree in economics, she followed her passion for wine and believed in this ‘great small farm’, taking over the winery in 1990 with a clear idea of what she wanted to accomplish: to marry the extraordinary power of Barolo with approachability, elegance, lush and intense aromas. She has achieved her goal through strict vineyard management, careful selection and impeccable vinification techniques, as well as shortened maceration, malolactic fermentation and aging in barrique. Since the time she has

run the estate she has proven herself worthy of her peers, regularly garnering points well over 90 from major international publications for all her wines.

The output is not large (about 12,000 bottles per year) and the wine is exclusively made from grapes grown in their own vineyards in Cannubi, one of the best in Barolo.

Chiara Boschis has some six hectares of vines under cultivation in the commune of September 2017

WINE

Importantly, she also spearheaded the organic movement in Cannubi, and by the end of 2017, all the 26 producers in Cannubi will grow and make their wines organically, looking at receiving a certification in two years’ time.

Barolo, and produces rich wines with great structure. Hers are high quality and innovative wines that are elegantly balanced, along with traditional structure and austerity.

Her regal Barolo Cannubi has a nose with a myriad of sweet scents of spice and ripe fruit, accompanied by mint and eucalyptus, so typical of the Cannubi style. Equally prized are her Dolcetto, Barbera Superiore and Langhe Nebbiolo.

day she had her first sip of Barolo.

She ‘repented’ for the sake of her land and took over the vineyards where the ridge of the Cannubi are starts climbing towards the village or Barolo.

The winery raised eyebrows locally and interest nationally when it was first built in the shape of two wine cases, one on top of the other, at an angle. Some called it genius, some called it madness, but everyone went to ‘tap’ the cases to make sure they were built not of plastic but of wood. And they were. It’s a strong statement, achieving remarkable stand out, without any doubt its artistic creative inspiration contributed to the construction of such an innovative winery, built vertically, directly below the Cannubi hills, with a depth of 270 metres.

On one level the wines are vinified, on another they are put in oak to age, and on another still they are bottled and packed ready for despatch. The ground floor is still partly under construction, before it launches as a tasting room to welcome visitors. This is a winery with an eye to the future - the premises seem very large for the current production of 50,000 bottles per year, but the aim is to increase production ten-fold within 10 years.

With 27 years’ experience in making Barolo, Mauro Daniele is the skilled winemaker tasked with making prize-winning wines for L’Astemia Pentita. And he succeeds every time. The wine is made traditionally, organically, with their first top Barolo, Cannubi 2010, winning several prizes, whilst their Barolo Terlo 2012 is equally prized. In 2012, they planted new Nebbiolo vines which are now growing for future production. Their first Barbera was produced in 2013.

There is also a Rose’ – Adorabile - made from Nebbiolo grapes grown in the Monforte area, with a delicate scent of ripe fruit and a White ‘Armonico’ (a blend of Arneis, Chardonnay and Sauvignon grapes grown in the Langhe and Roero areas), with fresh, white fruit notes, a wine to enjoy whilst young. Mauro Daniele also makes an excellent Langhe Bianco form the local Nascetta and Arneis grapes.

The concept of pop that gave birth to L’Astemia Pentita has also been embodied in a the packaging, with bottles of different and distinctive shapes, inspired and stylised after manwoman shapes, unique in their style, yet sitting comfortably alongside the traditional ones.

The future is red, rose’ and white: the future is pop.

THE INNOVATION Newcomer L’Astemia Pentita is to the traditional area of Cannubi in Barolo, what Andy Warhol was to traditional art.

“Dynamic even when still” as the winery likes to describe itself, L’Astemia Pentita is making Barolo ‘pop’ in look and style, but traditional in vinification and taste. Not for nothing this year its top Barolo Cannubi has added a gold from Decanter World Wine Awards 2017 to its plethora of awards.

Meaning the Repentant Teetotaller, the winery is the brainchild of entrepreneur Sandra Vezza, who, despite being born and raised in the hills of the Langhe area, had never touched wine (hence astemia) until one

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WINE THE GAME CHANGER The little known area of Almese in the Susa Valley, less than 30 kilometres from Turin, might as well be in a world of its own, because it’s here that you will find the most experimental micro-producers - artisans who have rediscovered several autochthonous wine varieties which are starting to excite the wine world beyond expectation.

Enter Giuliano Bosio, former mayor of Almese, and founder of a small agricultural, family run enterprise, Azienda Agricola Agriforest. Over the last 100 years his family have grown, on and off, vines on the Almese hills, a most picturesque area dominated by the symbolic monument of the Piemonte region, the majestic church known as Sagra di San Michele (St Michael’s Abbey).

During the 1960’s it was almost impossible to grow vines, so viticulture came to a halt, due to lack of mechanical means, money, and the harshness of the terroir. The vineyards were brought back to life as recently as 2004, with 15 hectares dedicated to viticulture. Respect for this reclaimed environment has prompted an organic production from vineyard to bottle (albeit without certification as yet), and with each wine produced linked to its own vineyard.

The rare and autochthonous vine Baratuciàt is perhaps the best known of the five grown by Giuliano Bosio, who, like most people in the area, made wine for his pleasure and for family and friends. He pays homage to a fellow vine producer, Giorgio Falca, who passed away a while ago, but who was the first producer and ‘guardian’ of Baratuciàt and now Giuliano Bosio works to protect and promote this rare grape.

DNA testing conducted at the Turin Department of Agricultural Science by respected experts such as Zeppa and Rolle, found no affinity to any other known vine. This is unique Piemontese, and a real ‘first’.

The unusual word refers to the elongated shape of the grape, and is thought to come from a Piemontese dialect word referring to the shape of the excrement of a cat!

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“But I am not convinced!” says Giuliano Bosio (pictured above) quite emphatically. There is, perhaps, a very faint affinity to another lesser known white grape in Piemonte – Erbaluce.

This is grown some way away near Caluso, but it’s nothing more than an affinity.

Production is still small. He has 2.5 hectars of vineyards planted with Baratuciàt, and produces around 5,500 bottles per year.

He currently makes five wines.

old grape’ the Chatus (a variety originally found in the Ardeche area of France, just over the North-West Italian border).

Giuliano Bosio’s red Le Mute is outstanding, made from 40% Avanà and 60% Becuet; yet another two vine varieties recently rediscovered and replanted. Both varieties were originally found in the Savoy region, once part of Piemonte.

Avanà was the old vine Hibou Noir, whilst Becuet was known locally in Savoy and Val D’Isère as Persan, something that was documented back in the 1800’s.

These reds are vigorous wines, yet fruity and easy drinking. Wild boars are becoming a problem in the area, and so measures are taken to protect the vineyards.

Giuliano Bosio loves biodiversity and is continually experimenting with blends.

“You need to know and love the

vineyards, the vines, and have the time to experiment,” he says.

Having embarked on a most rewarding path, he just keeps on going. The total production is understandably small, and Giuliano Bosio currently does not need to ‘market’ his wines as such. He has, already, established a cult following, not just locally, and not just nationally. Indeed, he has clients who regularly drive to him from Switzerland, France and Germany to secure his precious wines, and prized olive oils for that matter, also made on the farm.

Will we see these wines in the UK? “I would love to introduce my wines to the UK,” he says.

“And see them appreciated in a number of selected restaurants.”

With Baratuciàt now part of the Arca del Gusto of the SlowFood movement – a symbolic Noah’s Ark where food and drink steeped in tradition, culture and history are collected and safeguarded before they risk disappearing for good - he may just realise his dream.

The white Cesa Veja (Old Church) which is 100% Baratuciàt, a rose’ La Goja which is 100% Syrah (a word which would seem to derive from the Latin ‘serus’ or later ripening and which finds perfect growing conditions on the clay and marl soil of the area), La Goja red which is also 100% Syrah, and Invigna which is a red made from another ‘new September 2017

ASSOCIATION ADVICE

Contracts of employment Are they just a worthless piece of paper, or a great tool for employers? We take a closer look at the main points you need to consider when drafting and varying contract terms and conditions.

Do I need to provide my employees with a written contract of employment?

Contrary to popular belief, a contract of employment does not have to be in written form to be legally valid. However, if you entered into a contract of employment verbally, you are legally required to provide each employee whose employment is to continue for more than one month with a ‘statement of written particulars of employment’ within two months of the employee’s start of employment.

The statement should include, amongst other elements, the following: • The employer’s name and address • Employee’s details – name, job title, job description, start date • Salary, including payment intervals (e.g. weekly, monthly) • Working time and holiday entitlements • Notice periods • Pension schemes • Any applicable collective agreements It is strongly advised to have a written Contract of Employment, laying down the rights and obligations of both the employer and the employee.

You should also have a written Employee Handbook, which provides other important information including disciplinary and grievance procedures and rules on sick leave, dress code and Health & Safety.

Can I agree with the employee whatever I want?

No. The law establishes certain minimum duties and obligations that all employers must abide by. For instance, you cannot agree with an employee that you will pay them below the applicable national minimum wage. The law will override the agreed terms that do not fulfil statutory duties.

Every contract of employment contains certain terms that are ‘implied’. This means that even though they are not written down, they still need to be followed. For example, even if it’s not mentioned in the contract, employers still have a legal duty to provide a safe working environment for all their workers.

www.papa.org.uk

Why might I want to change an employee’s contract of employment?

You may wish to change an employee’s contract of employment for a number of reasons, such as changing financial circumstances of the company, a business restructure or to harmonise contract terms across different teams or divisions. You may wish to change an employee’s duties, hours, pay rate, job title or place of work.

Do I need to consult the employee before implementing the change?

In most cases, employers will need to consult before making a change to a contract of employment. Making changes without the agreement of the employee may be considered a breach of contract. An employer who wishes to make changes should consult with the employee or, if applicable, their trade union or other employee representatives. It is likely the employee will be more receptive to the change if you explain the reasons and allow them to express their views and offer alternative suggestions.

However, in practical terms, there are instances where contractual terms will change from time to time without needing For further advice, please contact PAPA’s Advisory Service on 0845 226 8393 and quote “PAPA” and your membership number. Alternatively, please email papa@elliswhittam.com.

formal consent from the employee. A good example of this is pay rises. Rather than varying the contract, you can send the employee a brief note about their pay change and keep a copy for their staff file. An employee is not going to complain about a positive change to their terms.

Do I need to provide employees with information about the change in writing?

Where it has been agreed to vary the contract and the change relates to any of the particulars in the written statement, the employer should give written notification of the change to the employee. This must take place within a month of the change taking effect. If you change terms and conditions that are not included in the written statement, you must inform your employees of where they can access information about the change, for example in the Employee Handbook or on your intranet.

What happens if an employee does not want to accept the change?

You should try to be flexible and be willing to compromise. If after lengthy consultation you cannot reach agreement, you can serve the individual employee notice that you will terminate the existing contract and offer a new contract with the new employment terms and conditions. If you wish to do this with 20 or more employees, you have an obligation to consult collectively with employee representatives or, if applicable, trade union representatives.

51

HYGIENE

The ingredients for a clean Italian restaurant iene) and Luke Rutterford Dr Peter Barratt (technical manager, Initial Washroom Hyg us some best practice (technical manager, Rentokil Specialist Hygiene) share with . hygiene advice, and in particular the benefits of a deep clean

KEEPING ON TOP OF THINGS Few will deny that restaurant hygiene is of utmost importance, yet high-profile slip-ups occur on a regular basis.

Earlier this year, customers were left with a bad taste in their mouths when consumer group Which?, revealed that 650 hotels in the UK received a grade of just two or below on a scale of zero to five from the Food Standards Agency (FSA).

History shows that breaches such as these can have serious implications for your business.

These can include fines and long-term damage to your reputation and profits.

The government sets strict hygiene laws for the food and beverage industry, and restaurant managers work hard to ensure their venues are compliant to optimise the safety of staff and their customers. However, whether they’re taking orders, kneading dough or stoking up their wood fired ovens, workers in Italian restaurants operate in a hectic environment, and it can be difficult to maintain perfect hygiene when it’s so busy.

What steps can Italian restaurant managers take to make sure their premises are kept spic and span? How can they limit the spread of nasty bacteria and viruses that could end up lurking in their premises - or worse - the food they are preparing? Our advice here should help to form the perfect recipe for a clean kitchen and restaurant.

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SCHEDULE A REGULAR DEEP CLEAN Kitchens can be the perfect breeding and distribution ground for bacteria, viruses and other germs, if they are not cleaned regularly and effectively. Bacteria can easily pass from person to person through indirect contact with contaminated services.

Consequently, surfaces in communal areas should regularly be cleaned, using anti-bacterial wipes and surface sanitisers where possible. High traffic and frequently used areas such as storage rooms, refuse areas, canteens and washrooms all require special attention.

However, whilst routine cleaning is crucial, this alone will not suffice as a preventative method against deposits of airborne dirt, dust and grease in hard-to-reach areas. In a restaurant, these can easily accumulate on less accessible surfaces such as walls, ceilings, lights and appliance fittings.

Build-ups on these items provide the perfect environment for germs to multiply.

As the onions fry and the pasta boils, deposits of grease, carbon and steam can form in ventilation ducts in your restaurants. If left to accumulate these can reduce air flow, cause foul smells and lead to temperature control issues.

However, even more concerning is the increased risk of bacterial and fungal development in the vent if left uncleaned, which could mean that you are in breach of The Food Safety Act 1990.

HOW CAN THESE BUILD-UPS BE PREVENTED? Get your kitchen deep cleaned twice a year While the build-up of fats and grease is an inevitable part of cooking, kitchen managers need to make sure that their kitchen facilities are deep cleaned at least twice a year, to prevent embedded dirt resulting in microbiological contamination.

Don’t miss the vents If you enlist a professional to deep clean your kitchen, ensure your vents are part of the deep clean.

This will remove residual carbon and oil, and target build-up of bacteria and fungus, as well as decreasing the risk of a fire.

Try fogging as a technique One of the weapons in the specialist hygiene arsenal is Ultra Low Volume (ULV) disinfectant fogging, which can be used on top of the routine or deep cleaning regime to sanitise food preparation areas. Fogging is a technique which enables treatment of large areas in a short space of time, generating a visible mist formed of tiny droplets of disinfectant, measuring 5-50 microns in diameter. This ensures maximum coverage and a fast drying time. This method of cleaning is recommended to keep food preparation areas as safe as possible and prevent unpleasant odours developing. What’s more, it’s a quick way to fully sanitise areas in catering facilities, helping to prevent infection outbreaks and minimise downtime.

ASK THE EXPERTS Every facility is different, and it’s likely that your restaurant will require a tailored solution when it comes to cleaning. Consulting a fully trained expert to assess your facility and decide which kind of deep clean should be undertaken will deliver the best results.

A surface can look clean but be full of microbiological pathogens.

Restaurant managers should even consider enlisting someone to analyse the microbiological landscape of their premises. This allows for strategic cleaning, and could save you both time and money. Any costs incurred by engaging a deep cleaner outweigh the risks of neglecting to keep your premises spotless, given the consequences in terms of downtime and potential harm to your customers and staff.

THE POWER OF HANDWASHING Recently, Watchdog revealed that faecal bacteria had been found in a number of high street coffee shops’ iced drinks. Our hands come into contact with millions of bacteria on a typical day, and the food and beverage industry must ensure that they are doing all they can to prevent any harmful bacteria getting into their products.

The World Health Organisation (WHO) is just one of many institutions that recognise that good hand hygiene is one of the September 2017

HYGIENE

easiest ways to limit the spread of germs and control cross-infection. In a restaurant environment it’s more crucial than ever to encourage good hand hygiene to limit the spread of germs and illnesses. What’s more, frequent handwashing can reduce the risk of illness by up to 50%.

Although we are taught to wash our hands from a very young age, many of us are not as thorough as we should be when it comes to effective hand washing. Below are our top tips managers should be relaying to their restaurant workers: • Employees must be encouraged to wash their hands regularly with warm water and soap before and after preparing food.

• It is most effective for employees to wash their hands for approximately 30 seconds (this is the time it takes you to sing ‘Happy Birthday’ twice).

• Damp hands spread 1,000 times more bacteria than dry hands (D. Patrick, G. Findon, & T. Miller, Residual moisture determines the level of touch-contact associated bacterial transfer following hand washing in Epidemiology & Infection), so make sure that your employees dry their hands fully with paper towels or a hand dryer.

• The best hand sanitisers form a long-lasting barrier against microbes and can inactivate germs for hours after use.

Restaurant managers should

ensure hand sanitisers are available in public areas for employees, to encourage a more proactive approach to hand hygiene. For those applying hand sanitisers regularly, alcohol-free sanitisers are the best option, as they contain a quick and powerful germ-killing solution while being gentle on the skin (Initial’s UltraProtect, for example, uses residual antimicrobial technology to kill 99.9% of germs, and it keeps on working for a few hours afterwards).

A FINAL PIZZA ADVICE Taking into account the sheer number of surfaces and objects vulnerable to cross contamination in Italian restaurants, it’s critical that managers do their best to enforce best practice and encourage their employees to take a proactive approach to hygiene.

By ensuring employees are well trained, and providing the correct products, such as anti-bacterial wipes, in the right places, restaurant managers can encourage their workers to get on board with proper hygiene practices. In doing so, they can protect both their staff and customers, while ensuring their reputation remains intact. In a world where customers can post a restaurant review with the tap of a button, it’s crucial to ensure that you are one step ahead of the competition when it comes to hygiene.

An Excellent Pasta is always served AL DENTE

Garofalo pasta is perfect for double cooking Garofalo have scientifically proven the force required to cut its single cooked pasta or its double cooked pasta remains the same, therefore the texture of the pasta served from either cooking method remains the same.

Garofalo UK: 01438 813 444 www.pastagarofalo.it info@garofalo.co.uk Distributed in the UK by: Amato Food Products • CQS Cotswold Fayre • Gustalia • Hider • Holleys Fine Foods Shire Foods • The Gorgeous Food Company • Ticco Foods Ltd

www.papa.org.uk 51

WOOD-FIRED OVENS

How do you choose the right size

wood fired oven for your

premises?

LITTLE UNDERSTOOD Oven size is a big question, and a little understood topic. Whilst some restaurants aim to have the biggest oven on the block, I’m truly astounded by the lack of understanding of this subject and how you should be choosing the oven size for your requirements.

I guess the most common question I’m asked is “do you have an oven that can take a minimum of eight pizzas at a time?” (mostly from people who are used to running electric deck ovens). Sure I do, but unlike many an oven salesmen I would then ask “are you sure that you need an oven that big?” While this may seem alien to almost every salesman in the world who believes you should simply sell the customer what they want, I see things differently.

Here is the misconception: ‘You need a big oven or fast service to make big money’.

Nope, the size of the oven you need is determined by the maximum demand you will place on it. Seems an obvious statement, but think about it. How do you go about 52

Jay Emery (www.bushmanwoodfiredovens.co.uk) is known as the “woodfired-oven guru”, having started making wood-fired ovens back in 1999 and the first to get DEFRA approval. Here, in a regular series of articles, he tackles some of the important topics surround this growing area. calculating maximum demand?

When I consult, most restaurants really have no idea what their maximum demand will be, so they just guess. So, let’s see if we can break it down.

CALCULATING DEMAND Most people think in terms of number of pizzas per night; they may say things like “I want to cook 120 pizzas per night,” or “I want to be able to do a 500 pizza night.” The reason they have these numbers in their head is probably because they have done some

form of business plan, all be it on the back of a scrap of paper, and those numbers work for profitability’s sake.

But selling a given number of pizzas per night could still leave you with a bottle neck at the make counter, the oven door, or the plating/boxing pass.

No. You need to determine what your maximum capacity at the busiest time will be. For most restaurants and takeaways this is usually a time slot between 6.45pm and 7.45pm. So there are two things you need to consider.

September 2017

WOOD-FIRED OVENS RESTAURANT SEATING AND TAKE-AWAY For restaurant think number of seats, and then hope to turn half of them twice within that busiest hour. If you can do that you are going to make good money. If you have a 50-seat restaurant, then you are looking at a max of 75 pizzas per hour, plus take-away (if you offer it).

The take-away portion is going to be a thumb suck and I would suggest you think about the take-away as an added bonus to fill up excess capacity.

If you are building a restaurant then your most important customers are the ones in for dinner - they should be looked after first, the take-away is an add-on. I have seen far too many restaurants neglect their dine-in customers while trying to service the walk-in take-away customers or the delivery customers.

Big mistake.

So, let’s hack it back to the 75-pizza per hour requirement as a basic. You then need to know what the average cooking time of the pizza that you propose to make will be. Again, lots of miscalculations are made here.

How quickly can you cook the style of pizza you propose to make? Some wrongly assume that all Neapolitan pizzas cook in less than 90 seconds, but the true cooking time of a pizza is determined by the weight and thickness of the dough combined with the amount of topping you propose to put on the pizza.

Over top the pizza and they can soon spin out to a three to five-minute cook and obviously the temperature of your oven will need to be reduced to cook the pizza through or you will end up cremating or burning it. This then screws with the size of the oven you need to keep those pizzas moving through the oven.

SPEED The other variable you need to know is the average speed that your staff can open and top a pizza. Whilst the current world record is 206 x 12” pizzas opened and topped in an hour by one pizzaiolo, I can tell you that pizzas thrown together like this are not going to bring you the clientele that you want, nor will that chef be good for anything else for the rest of that service or week for that matter. If you have staff that can open and accurately top a pizza in under a minute, continually and consistently through a service I think you are doing well.

Let’s say that your average pizzaiolo can open and top a pizza in 45 seconds, and it takes 90 seconds to cook that pizza, then at any time you will have one pizza coming out before one going in. Therefore, you would have a potential maximum capacity of 80 pizzas per hour, with no more than three pizzas in the oven at any given time, assuming that they are all of equal cooking time.

Get two pizzaioli opening pizza and you have a theoretical capacity of 160 per hour, with a maximum of six pizzas in the oven at any one time with one coming out before the next goes in.

However, let’s say that you could reduce the cook time to 60 seconds by reducing topping, dough weight, and increasing temperature. Your one pizzaiolo opening and topping a pizza every 45 seconds would mean that you still only have a theoretical capacity of 80 pizzas per hour, but with no more than two pizzas in the oven at any one time.

The slowest process is always the bottleneck where you need to add more resources or increase capacity.

If you could cook a pizza in 45 seconds and your pizza guy can open and top in 45 seconds, then you still have a theoretical maximum of 80 pizzas in an hour one pizza in the oven at a time; one coming out before the next one goes in.

A BALANCED SYSTEM, RESOURCES ALL EQUAL But you can’t just have an oven that takes just one pizza at a time. As the floor of the oven needs to re-energise after it’s cooked a pizza and you need to allow for the occasional mishap. You also can’t keep putting relatively cold dough on the floor in the same place and keep the pizza cooking evenly. So, you need an oven that takes at least 1.5 x the amount of pizzas you would need in at maximum service.

Sometimes, when I ask why the customer believes they need an oven that takes eight or more pizzas, the most standard reply is “because if we have a table of eight people we want to serve them all at the same time.”

Wow, so your waitress can carry eight pizzas at a time? Nope, it’s normally no more than three. So you cook three, the next three are in the oven while the first three are being plated. And before the waitress gets back from the table the next three are out. You now only need an oven that can take four to six pizzas; three cooking and one to two spaces for re-energising.

Thus, you gain nothing by having an oven that takes eight pizzas at a time, unless you have a make table that can have more pizza chefs opening and topping pizza. This can potentially give you more headaches. You will then also need a garnish and plating counter for the eight pizzas plus a pass for eight pizzas.

An oven that can take eight pizzas at a time cooking in 45 seconds then has a theoretical capacity of 640 pizzas per hour. Seconds in an hour - 45 x 8, or at a 90 second cook at 320 pizzas per hour.

Come on I hear you say, that’s simply not possible. Yup, I agree, it’s just completely impractical too because the pizzaiolo has only 5.6 seconds to place, remove, turn and flash each pizza at this volume, and you physically can’t load and unload, turn and cook pizzas to perfection. Yet there are companies who are promoting ovens stating capacity of 900 pizzas per hour on a wood fired oven with no rotating or conveyor floor. It just goes to show how much misleading information there is in

the market.

So why would you need such a big oven?

You only need an eight plus pizza oven if you are on a three minute or more cook, with an hourly requirement of in excess of 160.

You do need to keep in mind the size of pizza you will be cooking. Obviously, a restaurant that requires 160 x 16” pizzas per hour is going to need an oven a lot bigger than a restaurant that only does 10” pizzas.

So, when buying a wood fired oven there are a couple of questions that the salesman should be asking you in order to spec an oven for you, so look out for them. If they are not asking you these questions they are just trying to flog you an oven that could be wrong.

Salesmen, in my experience, will always sell you the biggest oven that you are willing to pay for. After all, that’s how they get more commission.

QUESTIONS These are the questions that you should expect, as well as know the answers to when shopping for an oven.

1. What is the maximum number of pizzas that you would hope to sell in your peak hour of service?

2. What type of pizza will you be cooking?

3. What size pizza do you wish to cook and what weight of dough will you be using to make this pizza?

4. What do you expect the average cooking time of one of your pizzas to be and what temperature do you expect the oven to run at to cook this pizza to perfection?

5. How many people do you look to have on your make line in peak service?

If the salesman is not asking these questions, I would recommend you find another supplier who actually cares about your business, and has an interest in your future prosperity.

Next time, I’ll be covering the big mistakes made when designing the wood fired kitchen and things to look out for that can lose you big money in lost efficiency.

www.papa.org.uk 53

HYGIENE

Digital

hygiene management REPUTATION MANAGEMENT In a world governed by social media, bad news travels fast and customers are able to share their experience with thousands of people in seconds. Widely publicised examples of poor hygiene management, such as the discovery of faecal bacteria in the ice drinks from some of the UK’s major coffee shop chains, for instance, further highlight the damage poor food safety and lack of well-established cleaning and hygiene routines can do to a business’s reputation and profitability, because consumers take food safety seriously.

Recent research by ourselves found that nearly 70% would be put off from returning 54

to a restaurant if it had dirty premises or a low hygiene rating. Few businesses, regardless of their size, could afford to lose nearly two thirds of their customers.

Furthermore, when England follows Wales and Scotland in making the display of food hygiene ratings mandatory, food businesses will have another reason to make food safety a priority.

With hygiene ratings visible to all customers, low-scoring establishments will feel the pinch. The Checkit study found that over 90% of consumers said they’d always or often choose to eat somewhere with a high rating of four or five, with 61% saying they would never visit an establishment

Food outlets come in all sizes and shapes, but there is one thing that all have in common - a successful business relies heavily on reputation. And while having the right catering equipment can help optimise limited space and tempt customers in with innovative food and drink creations, all this effort is wasted if the food hygiene standards fall short, warns David Davies, managing director of Checkit (a provider of cloud-based automated monitoring and work management solutions).

September 2017

HYGIENE that scored two or below. There is a clear message here – restaurants that fail to achieve the highest ratings are putting their business at risk by reducing their potential income – yet just 58% of businesses currently score a five in England.

REAL TIME MONITORING Digitisation of catering environments, for example by monitoring the performance of equipment in real time, leads to improved hygiene standards. Wireless sensors can continuously monitor the temperature and door opening of fridges and freezers to optimise safety and relieve staff from completing these repetitive checks manually.

Cloud-based systems, such as Checkit’s automated monitoring system, alert managers instantly if temperatures fall outside the required parameters, enabling the problem to be quickly identified and corrected before customers or valuable stock are at any risk.

The best way to avoid costly and damaging food safety incidents is to pre-empt them by ensuring consistent compliance. While automation can more efficiently and safely monitor the status of equipment and tasks, operators still rely on their staff to carry out the majority of daily food safety and hygiene tasks. However, managers often have no way of knowing that the required safety tasks and checks have been performed to ensure that all catering processes, as well as equipment, meet the highest standards at all time.

Traditionally, food businesses have managed daily food safety, hygiene and various front and back of house cleaning tasks using paper-based systems which are time-consuming to complete and provide no effective control or visibility of the status of tasks, especially when a business is spread across multiple sites. Missed checks, mistakes in recording the results of checks, or even fraud, can be hard to notice or prevent. By the time an issue comes to light, perhaps during an EHO (environmental health officer) visit or worse, when a customer falls ill, it is already too late to do anything about it.

Switching to a digital food safety management system is an enhanced way of ensuring that staff perform essential hygiene tasks and, crucially, providing managers with the visibility that they have actually been done.

Checkit’s cloud-based system, for example, comes with a handheld digital device incorporating pre-programmed interactive checklists featuring all the hygiene checks required to comply with the Food Standards Agency’s (FSA) Safer Food Better Business guidelines. The lists can also be easily added to, to include any additional tasks a café might have.

www.papa.org.uk

Background Checkit is a provider of cloud-based automated monitoring and work management solutions for the food service, food manufacturing and contract catering sectors. Its range of intuitive handsets, wireless sensors and probes simplify and automate a multitude of routine tasks that are required to ensure quality standards and regulatory compliance, improving efficiency and reducing risk and costs.

In food service and manufacturing, Checkit is currently helping organisations from a single pub to a multi-site restaurant group transform the way they manage food safety by replacing manual, paper-based records with a digital

The digital handset prompts staff when a task is due and provides instructions on how to perform the check. Once complete, the results are automatically time-stamped and recorded in the cloud, providing tamperfree records and a complete audit trail of work carried out. By removing the possibility to forget or falsify records, the digital system effectively protects the business from not only poor hygiene, but also from poor record keeping, which can contribute towards a low hygiene rating even if there are no actual food safety failings.

MULTIPLE SITES Checkit’s cloud-based system enables managers to monitor the status of multiple sites in real-time and check that staff have completed the required hygiene and cleaning tasks on schedule. If a scheduled task is missed, managers are instantly alerted and correct the issue before customers or the business are at risk.

It also helps ensure consistency between shifts, or if a staff member is off sick, as managers can see which tasks are about to be missed and can make sure another staff member will take over to complete the job.

In an industry employing many part-time staff, ensuring that all employees have

solution. This helps to ensure regulatory compliance, high quality standards, improved management visibility, greater efficiency, good reputation and cost savings. Customers include the Ritz, Claridge’s, Inamo, Abel & Cole, Ginsters, Quorn Foods, Integrated Pathology Partnerships, East Surrey Hospital, the Glasgow Academy, Wymondham College and Nanna Mexico.

In 2016, Checkit announced a partnership with Cambridge City Council, which approved the use of Checkit as a food safety management system. Based in Cambridge, UK, Checkit is an independent business within Elektron Technology Group PLC (http://www.checkit.net/).

sufficient training to carry out and record the daily hygiene tasks can be difficult.

A self-guiding system, such as Checkit, makes it easy even for the most junior staff members to complete the required checks with only minimal training.

Overall, eliminating compliance paper work from daily routines contributes to productivity. As staff no longer need to spend time filling in and storing the paper records, they can spend more time on their core tasks such as serving customers, which can result in a better level of service. It also means that managers no longer need to trawl through piles of paperwork to keep on top of things, enabling them to focus limited resources where they are most needed.

It is clear to see that food hygiene is an area that no food business can afford to neglect. Luckily the right technology can help streamline the way these crucial practices are maintained. By making a digital food safety management system part of the core catering equipment, café owners can gain peace of mind that every step has been taken to protect the business’s profitability and reputation from the often irreversible damage of poor food safety practices.

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Pizza My

World 6.00am

I’m up early and start the day by taking Charlie the dog for a walk. I live in the Shropshire countryside so there’s plenty of fields for him to run around while I enjoy the peace and quiet before a busy day!

7.00am

I’ll share a Kimbo Cuccuma with my wife over breakfast. At home, I use Kimbo’s Bio blend, it tastes beautifully smooth through the Cuccuma – perfect for a morning coffee. We recently showcased this combination at the London Coffee Festival and had some great feedback.

The Cuccuma is a very traditional Neapolitan method of making coffee with gravity guiding hot water through a layer of coffee – simple and so delicious.

8.00am

I’m in the car heading for a meeting. This can vary from meeting potential customers to machine manufacturers or suppliers. Today it’s with one of our distributors, GMS. We have 28 distributors nationwide and they make up about 60% of our business, so it’s important we support them as much as we can. Our distributor network means we can supply Kimbo coffee to the whole of the UK and each customer gets a more personal, local experience.

9.00am

At GMS, we discuss new and potential customers as well as checking in on some existing business. GMS are also a key machine partner so we catch up on our service contracts too. We’ve been working together for a long time, so it’s good to see all the team and make sure they have everything they need to keep their customers happy.

12.00pm

Back in the car and London-bound. I’ll check my emails and voicemail before setting off and catch up on anything urgent. During the

56

journey I’ll call our Italian head office on the hands free – we have a close relationship with our colleagues in Italy and it’s important to check in with any news regularly.

1.00pm

I arrive at the Kimbo UK office and training academy, grabbing some lunch on the way in. We have recently expanded our barista training to offer more courses both for industry professionals and coffee enthusiasts. There’s a barista training session currently in progress in the academy so I watch as they take on the ‘Speed Wall’ challenge where baristas make four drinks as quickly as possible – but there are penalties for any mistakes! Those in training today easily beat my (embarrassingly slow) time, but no one is quite top of the wall where our head of training, Adam, sits (2 minutes 5 seconds). Adam makes me a flat white which I take next door to catch up with the rest of the team.

2.00pm

Marketing manager, Ann, updates me on what’s new with her – redesign of our takeaway cups and the new website launch are all on track as well as some marketing activity around UK Coffee Week, of which we are an official Industry Sponsor.

3.00pm

After catching up with financial controller, Asry, the rest of the afternoon is spent answering emails and phone calls in the office. I’m also preparing for a meeting tomorrow with a potential new customer, which is exciting.

6.00pm 6.00pm This evening I’m staying over in London. I drop off my suitcase and after a change of clothes, head for a quick drink at one of our customer’s sites. Tonight, it’s Caffè Caldesi. I have a chat with the site manager while he makes me an espresso martini (why not?!). It’s always good to check in and see what’s going on in London.

I’ll often try and fit in a quick tour of any new

Damon Wilson is Kimbo UK’s commercial director. He is responsible for the company’s business development in the UK and strengthening the distribution network nationwide. With over 15 years of experience in the hot beverage industry, Damon has worked with brands including Twinings, Lavazza and Jacobs Douwe Egberts. coffee shops, cafés and restaurants when in town – it’s such an ever-changing hub, staying up to date with what’s going on is vital.

7.00pm

I meet Salvatore from Jamie’s Italian and we eat dinner at the Piccadilly site. We’ve been supplying Jamie’s Italian for two years now.

Today we’re discussing adding some new drinks to their menu. Kimbo and Sanremo ran an event a few months ago where key barista staff experimented with all sorts of ingredients to create some new recipe ideas. Building on the delicious results we have finalised a few drinks which should go down a treat with customers!

We also talk about the recent machine servicing rollout we’ve just carried out with Sanremo – the machines and grinders in all sites have been fully audited and are in tip top condition.

10.00pm

I leave dinner feeling positive and excited about our future plans with Jamie’s Italian. There’s lots on the cards for the next few months. I enjoy walking back to the tube through London, soaking in the hustle and bustle… But I’m also looking forward to getting back to the countryside tomorrow!

September 2017

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 Bakkavor Pizza Forward Drive, Christchurch Avenue, Harrow, Middlesex, HA3 8NT Contact: Soum Ghosal Tel: 0208 4242666 Fax: 0208 4200606 soum.ghosal@bakkavor.co.uk www.bakkavor.co.uk

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

www.papa.org.uk

Chefsrange Unit 4 Egerton Close, Daventry, Northamptonshire NN11 8PE Contact: Tim Charlton Tel: 01455 559969 Fax: 01455 559979 tim@euro-catering.co.uk www.chefsrange.co.uk

Continental Quattro Stagioni 8 - 33 Royal Elizabeth Yard, Kirkliston, West Lothian EH29 9EN Contact: Mr Paolo Veneroni Tel: 0131 3191919 Fax: 0131 3315566 p.veneroni@continental-wine.co.uk www.continental-food.co.uk

Cooktek c/o MCS Technical Products Ltd MCS Technical Products, Building 2, Westmead Industrial Estate, Westmead Drive, Swindon, Wiltshire SN5 7YT Contact: Steve Snow Tel: 01793 538308 Fax: 01793 522324 sales@mcstechproducts.co.uk Crosta & Mollica Ltd. 189 Stonehouse Street, London SW4 6BB Contact: James Orr Tel: 0207 627 5207 james@crostamollica.com www.crostamollica.com

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

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

Euro Pizza Products Smederij 13, Amstelveen, The Netherlands 1185 ZR Contact: Ilay Ben Hamo Tel: 0031 347 38 88 Fax: 0031 347 38 89 llay.benhamo@europizzaproducts.nl Extons Foods 5/6 Caldey Road, Roundthorne Industrial Estate, Manchester M23 9GE Contact: Rachael Exton Tel: 0161 998 5734 Fax: 0161 902 9238 rexton@extonsfoods.com www.extonsfoods.com Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Andrew Thorne Tel: 01775 767655 01775 767656 andrew.thorne@freibergerukltd.co.uk

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

GCL Food Ingredients Dunsil Road, Engine Lane, Newthorpe, Nottingham NG16 3PX Contact: David Staiano Tel: 01773 533944 david@gclfoodingredients.com www.gclfoodingredients.com General Mills UK Ltd. Harman House, 1 George Street, Uxbridge, Middlesex UB8 1QQ Contact: Adam Wilkes Tel: 01895 201246 Fax: 01895 201100 adam.wilkes@genmills.com www.generalmills.co.uk Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: John O’Brien Tel: 01606 810900 / Fax: 01606 48680 johnobrien@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 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: Simon Hague Tel: +44 7795 368168 simon.hague@kerry.com www.kerry.com

57

index registered suppliers KPMG Small Business Accounting 15 Canada Place, London E14 5GL Contact: Sales Team Tel: 0808 231 7921 accounting@kpmg.co.uk

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

Martin Mathew & Co 50 St Andrew Street, Hertford, Hertfordshire SG14 1JA Contact: Mr M.J. Donnelly Tel: 01992 641641 Fax: 01992 641333 richard.thorpe@ornua.com 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.meadowcheese.co.uk Pan’Artisan Ltd. Unit 25/26 Holmbush Industrial Estate, Midhurst, West Sussex GU29 9HX Contact: Sam Davies Tel: 01730 811490 Fax: 01730 811491 enquiries@panartisan.com www.panartisan.com

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

TICCO Foods Ltd. Unit C, Skyway 14, Calder Way, Colnbrook, Slough SL3 0BQ Contact: Chiara Bellodi Tel: 01753 685444 hello@ticco.co.uk

Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Alan Ribakovs Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk

Venice Bakery UK Ltd. Unit 2 Crown House, Queen Street, Bexleyheath DA7 4BT Contact: Adam Martyn Tel: 0208 301 2624 adam@venicebakery.co.uk www.venicebakery.co.uk

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 Portal Foods Ltd. Unit 14 Somerville Court, Banbury Business Park, Adderbury, Banbury, Oxfordshire OX17 3SN Contact: David Page Tel: 0844 9674797 dpage@portalfoods.co.uk Riva Foods 32 Copenhagen Road, Hull HU7 0XQ Contact: Marie Gawley Tel: 01482 837285 Fax: 01482 824323 marie.gawley@rivafoods.co.uk www.rivafoods.co.uk Salvo 1968 Ltd. Salvo House, Maxwells West, Great Cambridge Road, Cheshunt, Hertfordshire EN8 8XH Contact: Giuseppe Motisi Tel: 0800 122 1968 Fax: 0207 607 5928 giuseppe@salvo1968.co.uk www.salvo1968.co.uk

Stateside Foods Ltd 31 – 34 Great Bank Road, Wingate Industrial Park, Westhoughton, Bolton BL5 3XU Contact: Ian Kent Tel: 01942 841200 Fax: 01942 841201 sales@stateside-foods.co.uk www.stateside-foods.co.uk Surgital s.p.a.

Via Bastia 16/1, 48017 Lavezzola RA, Emilia Romanga, Italy Contact: Eddie Grimes Tel: +44 7786 515906 e.grimes@surgital.it www.surgital.it

Manufacturers of quality cooked pizza toppings for the FAST FOOD SECTOR PIZZA TOPPINGS, READY COOKED, READY TO USE, SIMPLE

www.pizza-toppings.co.uk

HARGREAVES

QUALITY FOODS LIMITED Units 1&2 Smithfold Lane, Worsley, Manchester M28 0GP

Tel: 0161 702 8447 Fax: 0161 790 4136 email: sales@pizza-toppings.co.uk B.R.C GRADE AA THE GLOBAL STANDARDS FOR FOOD SAFETY

AA

index of products PAPA

BEVERAGES Beer Carnevale Ltd. Coffee Carnevale Ltd. Kerry Mineral Water Carnevale Ltd. Soft Drinks Carnevale Ltd. Kerry Wine, Spirits & Liqueurs Continental Quattro Stagioni Ltd. Carnevale Ltd. BREAD, CAKES & DESSERTS Bread Rolls & Wraps Kerry Cakes & Confectionery Kerry Desserts Kerry Garlic Bread Kerry Riva Foods Ice Cream General Mills UK Ltd. CHEESE, DAIRY & EGGS Butter Kerry Cheese 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Donatantonio Ltd. Eurilait Ltd. Extons Foods Futura Foods UK Ltd. Glanbia Cheese Ltd. Kerry Leathams PLC Ornua Ingredients UK Stateside Foods Ltd. The Cheese Warehouse Crème Fraiche Kerry Eggs Leathams PLC Milk Powder Kerry Mozzarella Carnevale Ltd. Eurilait Ltd. Futura Foods UK Ltd. GCL Food Ingredients.

Glanbia Cheese Ltd. Kerry The Cheese Warehouse Salvo 1968 Ltd. Parmesan Eurilait Ltd. Futura Foods UK Ltd. GCL Food Ingredients.

Kerry

Sour Cream Kerry COMPUTING SOLUTIONS Online Ordering Solutions Just-Eat.co.uk Ltd. DELIVERY & PACKAGING Heated Pizza Delivery Bag Systems Cooktek (MCS Technical Products) DOUGH & PIZZA EQUIPMENT Pizza Accessories Pizza Plus Foodservice Salvo 1968 Ltd Pizza Making Systems & Equipment Chefsrange Cooktek (MCS Technical Products) Jestic Pizza Direct UK Pizza Ovens Chefsrange Jestic PD Catering Internatonal Pizza Plus Foodservice FISH & SEAFOOD Other Fish & Seafood Leathams PLC FLOUR & BAKERY Concentrates Allied Mills Kerry Durum Semolina Allied Mills Carnevale Ltd. Kerry Flour Allied Mills Carnevale Ltd. Kerry Salvo 1968 Ltd Whitworth Bros. Limited Icings Allied Mills Kerry Improvers Allied Mills Kerry Premixes (Bread & Cakes)| Allied Mills Kerry FOOD WHOLESALERS Continental Quattro Stagioni Ltd. Euro Pizza Products Kerry Leathams PLC Salvo 1968 Ltd. Stateside Foods Ltd. TICCO Foods Ltd.

FRUIT & VEGETABLES Chargrilled Vegetables Carnevale Ltd. Herbs & Spices Kerry Olives Donatantonio Ltd. Leathams PLC INSURANCE Insurance Protector Group KITCHEN & SERVING EQUIPMENT Bakery Ovens Chefsrange Chargrills Chefsrange Displays Chefsrange Drinks Systems Carnevale Ltd. Fryers Chefsrange Jestic Griddles Chefsrange Jestic Holding Ovens Jestic Preparation Counters Chefsrange Refrigeration Chefsrange General Mills UK Ltd. Serving Pasta King (UK) Ltd. MEAT Bacon Dawn Farm Foods Ltd. Leathams PLC Beef Leathams PLC Chicken & Other Poultry Leathams PLC Ham Carnevale Ltd. Dawn Farm Foods Ltd. Foods Ltd. Leathams PLC Kerry Stateside Foods Ltd. Italian Meat & Sausages Dawn Farm Foods Ltd. Donatantonio Ltd. GCL Food Ingredients.

Salvo 1968 Ltd Ticco Foods Ltd Pancetta Carnevale Ltd. GCL Food Ingredients.

Pepperoni Carnevale Ltd. Dawn Farm Foods Ltd. GCL Food Ingredients.

Kerry Salami Carnevale Ltd. Kerry

OILS & VINEGARS Oil Kerry Olive Oil Donatantonio Ltd. GCL Food Ingredients.

Kerry Leathams PLC Salvo 1968 Ltd PASTA, POLENTA, GNOCCHI & RICE Gnocchi Surgital s.p.a.

Pasta (Dry) Carnevale Ltd. Continental Quattro Stagioni Ltd. Donatantonio Ltd. GCL Food Ingredients.

Leathams PLC Pasta (Fresh) GCL Food Ingredients.

Salvo 1968 Ltd. Surgital s.p.a.

PIZZA DOUGH, BASES & CRUSTS Dough Balls Euro Pizza Products Kiren Foods Pan’Artisan Ltd. Pizza Plus Foodservice Pizza Bases & Crusts Crosta & Mollica Ltd. Kiren Foods Kerry Pan’Artisan Ltd. Pizza Plus Foodservice Salvo 1968 Ltd. Stateside Foods Ltd. Venice Bakery UK Ltd. Wood-fired Italian Pizza (Base & Sauce) Kerry

PIZZA TOPPINGS Fish Carnevale Ltd. Fruit & Vegetables Carnevale Ltd. Meat 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Dawn Farm Foods GCL Food Ingredients Kerry Pizza Plus Foodservice Stateside Foods Ltd. Pizza Sauces Donatantonio Ltd. Pizza Plus Foodservice Portal Foods Ltd. Stateside Foods Ltd. READY PREPARED Prepared Pasta Meals Bakkavor Pizza Freiberger UK Ltd. Pasta King (UK) Ltd. Surgital s.p.a.

Prepared Pizza (Chilled) Bakkavor Pizza Crosta & Mollica Ltd. Stateside Foods Ltd. Prepared Pizza (Frozen) Freiberger UK Ltd. Pizza Plus Foodservice Stateside Foods Ltd. Venice Bakery UK Ltd. SOUPS, SAUCES, STOCKS & DRESSINGS Chutneys, Relishes & Sauces Kerry Garlic Spreads & Mixes Kerry Riva Foods Stateside Foods Ltd. Mayonnaise & Other Dressings Kerry

Pasta Sauces Kerry Leathams PLC Pasta King (UK) Ltd. Salvo 1968 Ltd The Fresh Pasta Company Ltd Pesto Kerry Pizza Sauces Euro Pizza Products Kerry Leathams PLC Portal Foods Ltd. Salvo 1968 Ltd. Soups Kerry Stocks Kerry Tapenades & Purees Kerry SPECIALIST FOOD CONSULTANCY & MARKET RESEARCH Accountancy KPMG 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: Ian Kent, Stateside

Geoff Parsons, Basilico

Ian Ritchie, Dawn Farm Foods

Keith Griffiths , Yum

Maurice Abboudi, Consultant

Andrew Gallagher, Papa John

Matt Simpkin, Just Eat

John O’Brien, Glanbia Cheese

Jemma Robinson, ASDA

Alan Ribakovs, Richard Harrow , Whitworths Freiberger (* Primary members of the committee – others generally attend as substitutes when primary members are unable to attend meetings)

Pizza Plus Foodservice Light Industrial Estate, Liverpool Road, Walmer Bridge, Preston PR4 5HY

Tel: 01772 610415 / Fax: 01772 617610