Pizza, Pasta & Itialian Food - Issue 198 - July 2020

Issue 198 July 2020

& Italian food magazine

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www.papa.org.uk

Contents NEWS

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Welcome The hospitality sector has been allowed to re-open this month - a reduction in the social distancing from two to one metre, a temporary VAT reduction and Eat Out to Help Out scheme just some of the latest government support measures for food businesses trying to cope with altered consumer behaviour and a damaged economy.

CLARE BENFIELD EDITOR

clare@jandmgroup.co.uk

Hospitality restart met with growing economic uncertainty.

7 @pizza set to expand with UK pizza drivethru first.

10 Squeezed middle need support if hospitality restart is to succeed, say FDF. 11 EPPS looks forward to November event.

PAPA ASSOCIATION 14 Association Update.

16 PAPA Awards 2020.

FEATURES

22 Welcome back – sit-down venues can re-open.

28 Covid-secure – PPE and hygiene.

36 Allergen advice – the importance of allergen labelling.

42 Delivery and takeaway – how businesses can adapt.

ARTICLES 48 A changing landscape – consumer behaviour and market changes.

54 The adapted Covid-19 restaurant space – advice from Café Reality.

56 Outdoor opportunity – advice from Tansun.

58 Ready to restart – marketing advice.

60 Why the hospitality industry is going to change forever – digital innovation.

62 Handling redundancies – a legal perspective.

PROFILES 32 A new home for Ace Pizza.

52 Super pizza and supercars!

REGULARS 41 New products.

67 Classifieds.

Editor Clare Benfield telephone 01291 636336 e-mail clare@jandmgroup.co.uk Advertising Andrew Emery telephone 01291 636334 e-mail andrew@jandmgroup.co.uk Production Jayson Berry telephone 01291 636339 e-mail jayson@jandmgroup.co.uk Subscriptions Kevin Minton telephone 01291 636335 e-mail kevin@jandmgroup.co.uk

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Opinions expressed in Pizza, Pasta & Italian Food magazine are those of the contributors and not necessarily those of J&M Group, Pizza, Pasta & Italian Food magazine or The Pizza & Pasta Association. No responsibility is accepted for the opinions of contributors. Pizza, Pasta & Italian Food is published by J&M group Ltd. and supports The Pizza, Pasta & Italian Food Association. It is circulated to managers, executives, buyers, retailers and traders in the pizza and pasta business. © J&M Group Ltd. 2019

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July 2020

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NEWS

Hospitality restart met with growing economic uncertainty On 23 June, the government announced a change in the social distancing measures from two metres to “one metre plus”, alongside the proviso of “where it is not possible to stay two metres apart”, in turn meaning that one metre social distancing is now permitted as long as other Covid-19 preventative measures have been put in place in line with the government’s specific guidance document for the hospitality sector (Keeping workers and customers safe during COVID-19 in restaurants, pubs, bars and takeaway services).

At the same time, the government confirmed that as of 4 July - dubbed ‘Independence Day’ by many - bars, pubs, cafés, restaurants, hotels, campsites, cinemas and museums could re-open in England, with similar re-openings now taking place in Scotland and Wales this month (links to the government’s re-opening guidance, what applies in Wales and Scotland, as well as any updates, can be found at https://www. gov.uk/guidance/working-safely-duringcoronavirus-covid-19).

“This guidance applies to any food preparation or service setting where food and drink is sold for consumption at venues or for takeaway or delivery,” states the government in its guidance document. “For example, restaurants, pubs, bars, beer gardens, food to go, cafés, social and similar clubs operating as bars and restaurants, mobile catering and contract catering or similar environments where food and drink is purchased and consumed at a venue in their indoor or outdoor areas or offered for takeaway or delivery.”

All hospitality indoors should be table service only, with contact between staff and customers limited, the guidelines propose.

For many operators with indoor seating and serving areas, the timely, ‘save our summer’ permission to re-open and reduction in the social distancing 4

recommendation could prove to be the difference between being able to re-open a viable business and an unviable one when it comes to the number of tables, chairs and customers they can accommodate in a ‘Covid-secure’ manner.

However, some might decide not to re-open at all, or re-open to discover that sales are down so significantly that their businesses are no longer financially sustainable.

In the pizza, pasta and Italian food sector, many have been forced to close their restaurants in recent months, switching, or limiting themselves, to takeaway or delivery only.

“On 20 March, we were told to close, not knowing if it would be for a week or month, or even longer. We went straight to takeaway and click and collect which has worked well for us, and we will keep this going. It’s efficient, customers pay in advance,” reports Domenico Crolla, director of Oro restaurant in Glasgow.

“Normally, we are a 180-seater restaurant and to re-open we have spaced our tables out more. We’re fortunate to have a large space to do this, but we are also putting tables outside. I’m pleased to say we’re fully booked. We require one person in each group to provide their contact details, and as people tend to book in advance or online, we already have their details. People have been on furlough, cancelling holidays and not going anywhere much, and spending less in recent times, so I feel the cash is out there, and people want to get back to normal. But consumer confidence will be the decider.

“We’ve not put barriers between tables, but we are offering QR codes to people so that they scan their order selection by phone if they want to. We have also put tent cards on tables saying that the ‘theatre’ of pepper and cheese is not available unless specifically requested. The worst thing that could happen now would be a second wave and people being told

to stay at home and isolate all over again.”

According to the government’s ONS figures, at the height of lockdown in April, GDP in the UK fell by 20.4% - the largest fall since monthly records began in 1997 – and reflecting record widespread falls in services, production and construction output.

Global information company, the NPD Group, reported that weekly spend in British foodservice in April 2020 was just over £200 million, compared to April 2019’s weekly spend level of around £1 billion pounds – a fall of 80%. In addition, the decline in British out-of-home (OOH) foodservice visits in April 2020 was almost three times as severe as the collapse seen during the financial crisis of 2008-2010.

ONS figures for May, announced this month, suggest that the UK economy has started to grow again, but by just 1.8% (a surge in online retail sales and signs of a recovery in construction resulting in a small increase in GDP).

Jobcentre claimants have risen by 23% to 2.8 million, say HMRC, with unemployment estimated to rise to 3.5 million once furloughing winds down, and in light of slower than expected growth in some sectors, according to a recent Bank of England survey.

According to , spending on hospitality and leisure, entertainment, hotels and resorts, and travel fell heavily in May due to ongoing restrictions. The fall in eating and drinking spend slowed to 70.3% from 79.1% in April, they found; coinciding with more pubs, restaurants and cafés adapting to restrictions to offer takeaway services, they felt.

Lockdown officially started on March 23. However, many people were already avoiding eating out, meaning that by the end of Q1 2020 there was already a 10% year-on-year deterioration in OOH visits.

This decline accelerated dramatically in April and for the two-month period of March and April 2020 the fall was 54%, July 2020

NEWS point out NPD. With the sector at large only having been given the green light to open more fully this month, it now remains to be seen who the eventual winners and losers will prove to be.

“Delivery is doing well, particularly if you have been able to do this throughout – Domino’s share price is up, for example - but if you closed then re-opened to start delivering, you might well have lost out,” says Maurice Abboudi, executive director of K10 restaurants.

“In general, pizza is OK, but upon re-opening, some operators are experiencing a 50% or more reduction in sales. It’s going to be all about if you have enough working capital to carry on, once you’ve paid your rent, tax and bills.

But when there’s no more furloughing, grants, what then? Many might have to close, and if there’s a second wave, then many will just shup up shop for good. I can see a lot of CVAs, loss of jobs – up to a third, perhaps. This has already happened to some big names - Pret, SSP Group, for instance.

“March next year will be the big test, when the next round of bills is due. Much will have been covered until then, but then it will back to normal but in a challenged, much reduced market unless the economy somehow recovers. Up until 30 September this year, no-one can be evicted from

their premises. However, it’s important that operators establish agreements with their own landlords going forward. They can’t rely on government intervention, and the National Time Out campaign has not made much progress, although more campaigning is planned.

“The VAT reduction is only for six months, furlough ends soon, offices are still quiet (in London). Much will depend on marketing skills – Domino’s, Pizza Hut, Just Eat, Papa John’s and alike able to advertise on television.

“Arguably, you could say that food quality has gone down in recent years and we’re due a reset - a chance to rebuild the positive thing being that if you can survive this, you will be well placed and much stronger and able to overcome the competition in the future, when I think we’re likely to see higher prices, but better quality.”

Of particular help to food-serving businesses could be the fact that they will be able to serve customers on pavements, terraces and even potentially in car parks under a relaxation of planning laws proposed by parliament towards the end of June in preparation for the hospitality sector’s restart this month.

The Business and Planning Bill includes changes to allow venues to spread out into pedestrianised areas, terraces, and

even car parks, and also temporarily allow them to sell alcohol (to be consumed off the premises). The government have also announced plans to fund a £96 million investment in town centres and high streets through the accelerated Towns Fund.

“Pubs, restaurants and cafés are the lifeblood of high streets and town centres across the country and we are doing all we can to ensure they can bounce back as quickly and safely as possible,” said business minister, Alok Sharma.

It had also been proposed that Sunday trading laws would be suspended for a year. However, in order for the main Bill to pass through Parliament quickly, these plans have since been dropped.

Delivery and click and collect has sustained many Italian food businesses in recent times and looks set to become even more well established in the future.

Casual Dining Group appoints administrators Casual Dining Group, operator of restaurant brands including Las Iguanas, Bella Italia and Café Rouge, has appointed Clare Kennedy, Peter Saville, Daniel Imison and Catherine Williamson of Alix Partners LLP as joint administrators ahead of an expected sale of the business.

The company’s board has determined that in today’s extreme operating environment it is in the best interests of all stakeholders for the group to enter administration, to enable them to conclude negotiations with landlords regarding the estate. This is a critical step to resolve, prior to the conclusion of the ongoing sale process, say the company, the board and its advisors having received multiple offers for the business, and the

administrators now seeking to progress them.

Given that all offers received for the business envisage a reduced restaurant estate, the administrators have announced that they have also taken the extremely difficult decision to permanently close 91 restaurants with immediate effect, and meaning that there will be a number of redundancies across the group.

James Spragg, CEO of Casual Dining Group, said: “After reviewing all our options with advisors, it became clear that we needed to take this action in order to protect the business and secure the best possible future for Casual Dining Group as we look to conclude a potential sale. We are acutely aware of our duty

to all employees and recognise that this is an incredibly difficult time for them.

Working alongside the Administrators we will do everything we can to support them through this process with a view to preserving as much employment as we are able to.”

Joint Administrator Clare Kennedy, of Alix Partners, added: “We appreciate that this is an extremely difficult time for all those associated with Casual Dining Group. Our immediate priorities are to assist those whose employment has been affected by today’s announcement and to secure a sale for the group in order to protect jobs and provide the Group’s much-loved brands with a sustainable platform for the future.”

www.papa.org.uk 5

NEWS

HMRC invites hospitality industry to register for Eat Out to Help Out Restaurants and other establishments serving food for on premises consumption can now sign up to a new government initiative aimed at protecting jobs in the hospitality industry and encouraging people to safely return to dining out.

The Eat Out to Help Out registration page went live on 13 July on GOV.UK, allowing businesses to join the scheme announced in the Budget by Rishi Sunak MP, Chancellor of the Exchequer as part of the government’s Plan for Jobs 2020 update.

Restaurants, bars, cafés and other establishments who use the scheme can offer a 50% reduction - up to a maximum of £10 per person - to all diners who eat and/or drink-in throughout August, say HMRC. Customers do not need a voucher as participating establishments will just remove the discount from their bill.

Businesses simply reclaim the discounted amount through an online service, supported by HM Revenue and Customs (HMRC). Claims can be made on a weekly basis and will be paid into bank accounts within five working days.

The scheme is open to eligible establishments across the UK and can be used all day, every Monday to Wednesday, between 3 and 31 August 2020.

Businesses will also receive a window sticker to show they are using the scheme, and they can download promotional items from GOV.UK. “HMRC’s quick and easy registration page will soon have you on your way to welcoming back your customers with discounted dining on every Monday to Wednesday throughout August, with a simple process to reclaim these discounts back from the government each week,” said Rishi Sunak.

Jim Harra, chief executive and First Permanent Secretary of HMRC, added: “The hospitality industry is among the sectors worst affected by Covid-19. The Eat Out to Help Out Scheme will deliver

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support to around 130,000 businesses, including restaurants, cafés and bars serving food and drink, helping to protect 1.8 million jobs across the UK. “Registering is easy, and we urge businesses to sign up early so they are ready to use the scheme when it starts on 3 August.

“Businesses have made great efforts to re-open their sit-down services safely in line with social distancing guidance, so people can feel confident to dine out again.”

Operators can register for the Eat Out to Help Out Scheme if their establishment sells food that is intended for consumption on the premises when purchased, it provides its own dining area or shares a dining area with another establishment for eat-in meals, and has registered as a food business with the relevant local authority on or before 7 July.

Businesses can register to be part of the scheme online at GOV.UK, and a

searchable restaurant finder tool will be available to the public before the scheme launches on 3 August, say HMRC. The scheme can be used by diners who order food and/or drinks for consumption on the premises (alcohol is excluded from the offer).

Also announced in the Budget was a Job Retention Bonus Scheme (a oneoff £1,000 payment to employers for each furloughed employee who remains continuously employed until 31 January 2021) and a VAT reduction from 20% to 5% on particular business activities (any eat-in or hot takeaway food and drinks from restaurants, cafés and pubs, excluding alcohol; all holiday accommodation in hotels, B&Bs, campsites and caravan sites and attractions such as cinemas, theme parks and zoos - valid from 15 July until 12 January 2021). A new £2bn scheme to create thousands of job placements for young people was also proposed.

Find out how to register your establishment for the Eat Out to Help Out Scheme at https://www.gov.uk/guidance/register-your-establishment-for-theeat-out-to-help-out-scheme July 2020

NEWS CGA and Fourth survey suggests a cautious return to trading According to the latest Business Confidence Survey from CGA and Fourth, managed pubs, restaurants and bars were planning a gradual re-opening as of 4 July; operators having been feeling both cautious optimism and anxiety about likely trading levels.

The findings revealed that 59% of businesses in England planned to re-open some sites on 4 July, while a further 18% intended to open during the following week. But, on average, operators were planning to open only three in five sites during the first week back, with just a quarter (25%) planning to open all their sites initially, the survey found.

When asked about re-opening, consumer demand was found to be the primary concern for business leaders, with 84% listing it as their biggest or major worry. City and town centres also pose a challenge, with 75% of respondents expecting consumers to be reluctant to visit them post lockdown, the survey found.

“After more than three months in lockdown, operators will be looking forward to welcoming customers back, and the government’s reduction of required physical distancing to one metre has provided a significant boost,” said CGA group chief executive, Phil Tate.

“But excitement has to be tempered by huge uncertainty about consumer attitudes and trading, and it’s little surprise to see concerns about redundancies, closures and profits. While it’s pleasing that confidence is seeping back into the market, businesses will be anxiously

waiting for the ‘new normal’ of eating and drinking out to emerge.”

Despite 83% of leaders stating they have confidence in their supply chain, the majority of businesses will be re-opening with reduced menus, the survey found.

82% of respondents stated they were cutting back food menus to core options, and 41% indicated they will be stripping back their drinks menu, with cocktails being the hardest hit category.

James England, senior vice president, at Fourth, added: “It’s incredibly positive to see sites re-opening across England after receiving the green light from the government. Understandably, there are concerns around the level of consumer demand, particularly in city-centre locations, where a number of support industries and office workers continue to work remotely. While it’s positive to see such strong confidence in the supply chain, we are actually seeing a bumpy ride ahead for operations as the supply chain remobilises under such challenging circumstances, which can only be lessened through proactive discussions with suppliers around revised menu item availability and delivery slots.”

This Business Confidence Survey also revealed the scale of concern in the sector regarding site closures and job losses, with 67% of industry bosses believing they will have to lay off staff, rather than bringing them back from furlough – on average, they anticipate cutting a fifth (21%) of their workforce, the survey revealed.

Fears of widespread site closures also remain, although they have eased from

earlier in lockdown, it was found. Now, 43% of leaders expect not to permanently close any sites (up from 37% in April) and, on average, their data suggests that one in 12 sites may remain closed for good.

The survey also pointed to some recovery in business confidence. Their last poll in April found that a record low of 15% of leaders were optimistic about their business’s prospects over the next 12 months, but three months later that figure has doubled to 32%. The proportion feeling optimistic about the market in general has risen too, from 5% to 16%.

However, both figures are still barely half the level of 12 months ago, which were at 58% and 30% respectively, note CGA. The survey also revealed that rent negotiations remain the most pressing challenge, with operators having only modest confidence in the government’s new code of practice for tenant negotiations.

Looking at the long-term impact of Covid-19, 44% of business leaders expect an increase in home delivery frequency post lockdown, with 55% listing delivery as a revenue stream they are prioritising, the survey found. Some 51% of the respondents indicated that technology, in particular ordering apps, would be a priority for businesses moving forward.

The CGA Fourth Business Confidence Survey is based on responses from 100 leaders working at CEO, MD, chairman, director or other senior management level.

The survey was carried out in late June 2020, closing on 29 June, days before the earliest date the sector was permitted to re-open.

@pizza set to expand with UK pizza drive-thru first Colliers International’s Licensed & Leisure team has been instructed by restaurant brand, @pizza, to identify seven shipping container sites for its new drive-thru concept which it plans to roll out in retail park locations in Birmingham, Edinburgh and Glasgow.

The venture will be “the UK’s first freshly cooked pizza drive-thru”, according to @pizza, rated number one pizza restaurant on Trip Advisor in

Birmingham and Edinburgh, where it currently trades from.

The new concept will enable @ pizza to open new sites for eat-in, takeaway, home delivery and now a drive-thru offering whilst providing a safe environment for customers and employees during the Covid-19 pandemic. The drive-thru’s can make up to 10 cooked pizzas per minute via high tech conveyor ovens using premium

ingredients which customers have unlimited choice to customise, and all for a maximum price of £10.95, say @pizza.

www.papa.org.uk 7

NEWS

National Time Out campaign calls for rents to be pushed back Hospitality businesses, having been the first and hardest hit by the virus, and now the last to be allowed re-open, point out Hospitality Union (www.hospitalityunion.co.uk, organisers of the National Time Out campaign), risk more than half of their number not surviving as well as the loss of as many as two million jobs, they estimate, if some extraordinary ‘next measures’ are not taken.

Started by Jonathan Downey (CEO, London Union), the original aim of the National Time Out campaign was to allow the whole hospitality industry to ‘press pause’ by pushing back the next nine months/three quarters of rent (April-December), so that nobody pays anything until Q1 2021, when rental payments would start as normal again. In other words, a nine-month, rent-free period.

In addition, the campaign proposed that landlords be allowed to extend each corresponding lease by nine months so that those payments aren’t lost, just postponed. The campaign also wants to enable the same push back for landlords on the next nine months of their loan repayments, to help them bridge the cashflow gap from three quarters of no rent (with the debt secured on premises benefiting from the rent postponement).

They also proposed the inclusion of other protections and support for landlords. For example, enhanced access to the Coronavirus Business Intervention Loan Scheme (CBILS), continued service charge and insurance payments so that premises can be maintained/safeguarded and preventing penalties for postponed payment.

These proposals were communicated by letter to chancellor, Rishi Sunak back in April, with Jonathan Downey following up with a second letter to the chancellor in early June in which he proposed the nine-month rent-free period be upped to twelve (March 2020 to March 2021).

The #NationalTimeOut would only apply to those businesses that have been forced to close by government order, will be last to re-open, and will take the longest to get back to any kind of normal – hospitality and leisure – they propose, and come the end of rent-free period, the hospitality industry would simply “press play”, and rental payments would start as normal again. It’s a simple solution, feel the campaigners, but which would allow businesses to work towards a bounce back without the need for another taxpayer handout.

Backers of the campaign include Brandon Stephens (founder, Tortilla), Mark Selby (CEO, Wahaca), Michael Gardner (property director, Nando’s), Pano Christou (CEO, Pret), Paul Campbell (chairman, GymBox), Laura Harper-Hinton (founder, Caravan Restaurants), Gerry Ford (global CEO, Caffè Nero), Colin Hughes (UK country director, Subway).

“Our industry faces a prolonged return to normality, during which time they are unlikely to see their turnover return to breakeven let alone profitability,” said PAPA director, Jim Winship.

“Our research shows that on average rents make up more than a quarter of outgoings for most operators. This will be a 8

major factor in deciding whether or not these businesses can economically re-open.

“Furthermore, if landlords start demanding back rent the moment the government takes the brakes off, it’s difficult to see how many of these businesses are going to get through this.

“We fully support the National Time Out campaign and we want to see landlords supporting their tenants by agreeing to any back rent being paid off over a period, such as spread over the remaining life of the tenancy.

“Coronavirus has also been a wake-up call to the current landlord/tenant relationship. This needs to change to one where landlords and tenants work together and share the risks. It would be much fairer if rents were based on a percentage of turnover rather than a fixed amount.”

BACKGROUND Hospitality Union is a group of 3000+ hospitality business owners working together to save pubs, clubs, bars, cafés, restaurants and millions of jobs. The group was launched by Jonathan Downey, CEO of London Union, on Monday, 16 March 2020, just a few hours before the Prime Minister advised everyone to “… avoid pubs, clubs, theatres and other social venues.” Later that day, Hospitality Union published a ‘List of Six’ measures that they feel we needed to see from government to help the industry survive. They were: 1. A one-year business rates holiday; 2. “Time to Pay” for VAT and NIC/PAYE payments, plus a VAT holiday; 3. A lease forfeiture moratorium; 4. A six-month debt enforcement moratorium; 5. An employee rescue plan; 6. A £330 billion loan fund.

The campaigners have subsequently seen some extraordinary measures from government, including unprecedented support like the Coronavirus Jobs Retention Scheme, with five of their “List of Six” delivered. Building on this success, they launched their campaign for a #NationalTimeOut, including the nine-month #NationalRentFree.

July 2020

NEWS Carr’s Flour launch premium grade pizza flour Leading UK flour millers, Carr’s Flour, are launching a new premium grade pizza flour Amore Farina - meaning “love flour”, say the company.

After a year in development with pizza making experts, Carr’s say that they are proud to offer a flour they claim will be the best pizza flour available to the UK trade market.

The brand new Amore Farina creates a strong, white, smooth elastic dough that remains light and gives the perfect rise, to create authentic pizzas, every time, claim the company, enabling customers to create not only delicious thin and crispy bases but also deep pan pizzas too.

Milled at Carr’s Flour’s Maldon Mill, the pizza flour was created in the test bakery, and undertook a three stage scientific development process to ensure consistent taste and quality for every pizza made using the new flour.

“Our new traditional Carr’s Pizza Flour has been developed by experts to produce the best pizza base and we’re delighted to be able to offer this to our customers,” said Allan Burns, sales and marketing director at Carr’s Flour.

“We will be supporting this launch with a heavyweight promotion and giveaways. Over the past year, we have worked tirelessly with pizza makers to discover what makes a great pizza flour and believe you will ‘Amore Farina’!”

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Squeezed middle need support if hospitality restart is to succeed, say FDF Over 20 organisations from across the ‘farm-to-fork’ supply chain, including PAPA (the Pizza Pasta & Italian Food Association) have warned that food and drink suppliers to the hospitality and food service sector risk being overlooked as hospitality re-opens.

The report - Maintaining Post-Covid-19 Capacity in Hospitality and Food Service Supply Chain Businesses – ‘The Squeezed Middle’ - has been produced by the Food and Drink Federation-convened Food and Drink Industry Roundtable and says that the level of support available to the ‘squeezed middle’, is poorly focused and will not deliver the recovery plan the UK government is working towards.

Research undertaken for the report shows that fewer than half of food and drink manufacturers have applied for Coronavirus Business Interruption Loan Scheme (CBILS) or Bounce Back Loan Scheme (BBLS) support. Concerns over incurring additional debt and associated interest payments were cited as the main reason. At the same time, many companies are facing up to 50% of their customer base delaying payment or not paying outstanding invoices.

While the UK government’s furloughing scheme has been popular and effective amongst the ‘squeezed middle’, there are concerns about whether the hospitality and food service markets will have recovered to viable levels when it ends in October, with fears that removing the support too early would pose serious risks to businesses and slow the UK’s economic recovery.

The UK government’s decision to underwrite Trade Credit Insurance was widely welcomed across the food and drink industry. However, many businesses continue to report concerns that trade credit insurers are not adjusting their criteria to take into account the pandemic, making unrealistic demands on businesses and their debt management.

The report outlines a series of practical steps government can introduce to ensure the squeezed

middle are able to play their role in a post-virus recovery and including the maintaining of furlough support through the UK government at a rate of 80% of salary contribution until those markets return to commercially viable levels.

In addition, it recommends that the UK government should place a requirement on the trade credit insurance industry to develop best practice rules of operation which include greater transparency and formal notification of the reason(s) for refusal or withdrawal of cover.

Insurers should be required to reinstate reduced or withdrawn cover back dated to 1 March 2020, except where there are clear and identifiable reasons as to why this would no longer be appropriate, the report proposes, and governments should provide more targeted support for the ‘squeezed middle’ that does not incur additional business debt (a relaxation of current rules for Apprenticeship Levy funds to allow businesses to maintain existing employment, for example).

Governments should also create schemes for small, medium and micro businesses within the ‘squeezed middle’ that provide initial cashflow injections to businesses requiring support to secure orders for materials and/or build stock in readiness for the recovery of customer demand, the report suggests.

Ian Wright CBE, chief executive of the Food and Drink Federation said: “Throughout the pandemic, the food and drink industry’s hidden heroes have been working hard to keep the country fed. But those companies who supply the food service and hospitality sectors have seen their business disappear overnight, and yet have not been afforded the same government assistance. The hospitality and food service sectors will play a vital role in contributing to the UK’s economic recovery, but any restart will be stymied without further support for those food and drink manufacturers operating in the squeezed middle.”

July 2020

NEWS

EPPS looks forward to November event

FRP completes Carluccio’s sale to Boparan Restaurant Group FRP have announced that they are pleased to have completed the sale of Carluccio’s to Boparan Restaurant Group (BRG) in a transaction that will transfer more than 800 jobs.

Phil Reynolds and Geoff Rowley from FRP’s Restructuring Advisory team were appointed as joint administrators on 30 March 2020. Following a marketing process, the Carluccio’s brand and 30 sites in the UK have been acquired by BRG which houses well-known brands including Cinnamon, Fishworks, Slim Chickens, Giraffe and Ed’s Easy Diner. Outside of the administration, BRG also acquired Carluccio’s Dawson Street site in Dublin, Republic of Ireland.

Unfortunately, 40 sites were not part of the transaction and will be closed, which will result in the remaining staff being made redundant, say FRP, and the joint administrators have been working closely with the Redundancy Payments Service to facilitate redundancy payments.

Phil Reynolds, joint administrator and partner, said: “The Covid-19 lockdown has put incredible pressure on businesses across the leisure sector, so it has been important to work as quickly and as decisively as possible in an extremely challenging business environment to secure a sale, which ensures the future of the Carluccio’s brand in the UK casual dining scene, retains a significant network of sites across the country and, critically, transfers a considerable number of jobs. We wish the team all the best as part of the Boparan Restaurant Group.”

Mark Jones, CEO at Carluccio’s, added: “For what has been a particularly challenging period for everyone at Carluccio’s and much of the rest of our industry, we’re grateful for the support and guidance provided by the team at FRP which has worked hard to secure the future of the business.”

Satnam Leihal, managing director of BRG, commented: “We welcome Carluccio’s colleagues to BRG. This acquisition is in line with our strategy to grow our restaurant group with quality brands. Whilst it is an extremely challenging time for the sector, we believe quality hospitality businesses will recover in the long term as people return to eating out.”

FRP was advised on the transaction with BRG by Lambert Smith Hampton (property), Hilco Appraisal (chattel assets and IP), Ashurst (legal) and Keystone Law (licences).

The organisers of the European Pizza and Pasta Show (EPPS, www.pizzapastashow.com) have said that they would like to confirm that the fifth edition of the show will take place on 11 and 12 November 2020 at ExCeL, London.

The show will host the European Pizza Championship, the PAPA Pizza and Pasta Chef Championships, as well as Cooking Master Classes and the European Pizza Academy.

“We represent one of the industries that has endured centuries of success and years of failure. It is an industry where we work together - help each other, stand up for each other. Together we become stronger and we will no doubt overcome the current social and economic devastation,” said Stanislava Blagoeva, MD of the European Pizza and Pasta Show.

“The pizzaioli and all our chefs are tough people, they keep our traditions and build on them, creating the future of new and exciting dining culture throughout the world.

The European Pizza and Pasta Show is the only event you can meet suppliers, buyers and creators in one place at the same time at the end of 2020.”

Jim Winship, director of PAPA, added: “The roots of our industry are as old as mankind, and I’m sure the resilience that has kept our sector going through history will help us emerge from 2020 all the stronger. Taking place in November, the European Pizza and Pasta Show provides a perfect opportunity to get our sector back together. To coincide with the show, we will also be celebrating some of the great work that has been done by the industry through the Coronavirus crisis at the annual Pizza, Pasta and Italian Food Industry Awards Dinner at the Royal Lancaster London on 12 November 2020. We look forward to seeing everyone at the show and the dinner to celebrate the end of this extraordinary year!”

In association with PAPA and CEVA Logistics, EPPS have launched a free online, business to business Italian food exchange called the Pizza, Pasta and Italian Food Marketplace (https://marketplace.pizzapastashow.com) which is helping the industry to restore the connections that have been disrupted by recent events, with suppliers and buyers invited to sign up to the online Italian Food Marketplace, and which is free to sign up to and use.

Marketplace members can list any products of their choice (photos, descriptions and product catalogues can be uploaded along with all the contact information and web links), with new listings and Marketplace additions promoted in a weekly newsletter which reaches over 12,000 takeaway, catering and food retail businesses across the UK.

www.papa.org.uk 11

NEWS

SHORTS Pizza Hut re-opens some sites Pizza Hut re-opened some of its dine in sites as of 6 July, but with some changes for customers to be aware of. Namely, no self-service for now, more frequent cleaning particularly around touch points, reduced toilet facilities in some instances, the ability to order online on your phone via ordernow.com, the encouragement of social distancing and cashless payment.

Three Joes acquire The Stable June saw Three Joes – a sourdough pizza and craft beer restaurant chain founded in 2017 with restaurants in Winchester, Fareham and Sheffield – acquire Fullers’ The Stable Pizza chain, which has restaurants in Bath, Birmingham, Bournemouth, Bridport, Bristol, Cardiff, Exeter, Falmouth, Newquay, Plymouth, Southampton and Winchester, for an undisclosed sum.

Two new launches for Purezza Purezza, which claims to be the UK’s first vegan pizzeria, is launching its fourth branch in Bristol in August 2020, following swiftly on from the announcement of a new Hove branch, also opening in August. They are also tripling the size of their Camden branch to become what they claim will be biggest vegan restaurant in the UK, Purezza.

Surplus catering equipment surplus?

Ramco Foodservices is predicting significant growth in the availability and re-use of surplus catering equipment as operators adjust to a radically different out of home market. The catering equipment reseller says that it is seeing operators remodelling kitchens to focus on take-away services or reducing capacity to reflect market conditions, leading to a surge in enquiries for ways to manage unwanted kit.

Closure plans at Pizza Express According to a report in the Telegraph, and elsewhere, Pizza Express – thought to employ 8,000 people in the UK – could close more than 75 of its stores as part of financial restructuring as it also holds talks with landlords. An FT report has also suggested that the high street pizza chain is to be taken over by its lenders in a debt for equity swap with Chinese owner, Hony Capital.

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‘Revenge of the flour’ News coming out of Rovigo, Northern Italy in June, revealed Italian TV and newspapers heralding the ‘revenge of the flour’ with traditional mills recording a year on year doubling of production compared with February, March and April last year.

The forced imprisonment of families in Italian households caused an extraordinary return to favour of home baking - flour having become massively popular as a humble and indispensable food which suddenly became a rare commodity on Italian supermarket shelves. The entire population, it seemed, were preparing their own bread, pizzas, cakes and even pasta, forcing manufacturers into overdrive with mills operating 24 hours a day to satisfy consumer demand which has increased by 30-40%, and in some cases even more.

Rovigo sits in the centre of northern Italy’s milling heartland and people there refer to the job of miller as the second oldest job in the history of the world. Rovigo is also home to one of Italy’s largest mills, Grandi Molini Italiani, who are represented in the UK by Yorkshire firm, Eurostar Commodities.

Daniele Ruggin, director, Grandi Molini Italiani, said: “The flour continues to come out of our plants regularly. What happened is that it disappeared from the shops’ shelves

because suddenly everyone in Italy (and beyond) put themselves into the kitchen. We have had to double production.”

Philip Bull, managing director, Eurostar Commodities added: “We have had an unprecedented rise in demand for flour of all types. The lockdown has led to a sophistication in the UK market where people are requesting specific flour for the specific products that they are making.

“In particular, the high quality Italian ‘00’ flour that we import from Grandi Molini Italiani has been flying out the door. We opened an online shop where regular home bakers are now using products which we would only have supplied to high end pizzerias and chefs before. People are sending us photographs of artisan breads that they’ve made in their own homes. But the rise is across all flour and yeast products, and with gluten free baking also standing out as being very popular.”

Manufacturers estimate that for domestic flour, Italian families buy 10 packs (1.5kg packs) per year, report Eurostar, but this has switched to 10 packs per month since February - an increase in consumption which has led to an increase in the production chain and welcome increased work for those employed in the sector, report Grandi Molini.

July 2020

NEWS

Papa John’s host virtual discovery meetings Papa John’s has been holding a series of virtual discovery meetings designed for potential franchisees to learn more about the fast food franchise.

“At Papa John’s in the UK, we are fortunate to be able to support our communities by delivering hot food to those staying at home and to people in outdoor locations that are in line with government advice, all the while continuing to offer great value for our top quality pizza made with the freshest, finest ingredients,” says Phil Gaffer, QFP, franchise sales and business development manager Papa John’s UK. “Our franchisee recruitment process is the same, yet we have needed to become ‘virtual’ for some elements. I usually start by speaking to potential franchisees over the phone, then they attend a discovery day where we meet in person. Normally, I’m on the road twice a week holding discovery meetings across the UK. Now we’ve launched weekly ‘virtual’ discovery meetings online.

“These one-to-one sessions are the first step in getting to know the candidate and for them to get to know Papa John’s. Many have tried Papa John’s and love the product and now these remote sessions are the chance to learn how the tried and tested franchise concept works. They are an opportunity for both parties to ask questions to see if there could be a good fit for the future. I am also planning virtual regional recruitment events too.”

In addition, for those a little further down their franchise journey, Papa John’s will be holding their first online guest visit event. Under normal circumstances, this is the next step where the candidates visit their Quality Control Centre in Milton Keynes. The remote visit will include meeting key members of the team including those from national marketing, local marketing, construction and

site selection, finance, product development plus the leadership team.

There will also be a virtual store visit to watch pizza being made. The guest visit will now last half a day instead of a full day and will be held each month until they are able to resume in-person visits, say the company.

“For many people, the Covid-19 situation has meant a change in work patterns. More time at home has given people the chance to reflect, take stock, think of the big picture and their future. I’ve been talking to those who are looking ahead and interested in pursuing a new direction. Papa John’s sustainable multi-unit business model is an attractive proposition,” adds Phil Gaffer.

“For those interested in running a multi-unit Papa John’s franchise, we have opportunities throughout the UK. We are particularly looking for franchisees to develop businesses in the North West, North East, Nottinghamshire and the South West.

Help is provided with location selection and full turn-key opening of stores.

As a franchise, the company supplies all the assistance needed to get your successful Papa John’s up and running.”

During Covid-19, Papa John’s Phil Gaffer has been briefing potential franchisees virtually.

Fully sustainable rice first

Riso Gallo has announced the results of its “Cultivate the Future” project for 2020, with innovative measures on social and environmental responsibility and highlighting their commitment to the needs of the community and farmers that they work with, such as reducing packaging materials, energy consumption, waste produced and CO2 emissions, say the company.

As a result, Riso Gallo claims that it is the first international brand in the sector to have undertaken the production of rice from sustainable agriculture, making their premium best-selling risotto rices - Gallo Risotto Tradition, Arborio, Carnaroli and Carnaroli Rustico - fully sustainable.

This means that almost 50% of Riso Gallo business in Europe (outside Italy) now comes from sustainable agriculture - the first step of a progressive commitment towards a fully sustainable approach to its’ rice business, say the company, their focus being on 0km sourcing, top quality raw materials sustainable to the environment, people and local community.

All the premium rice varieties are produced only from sustainable agriculture, certified by the international “Farm Sustainability Assessment” and are milled on traditional stones which, thanks to a gentle abrasion of the grain, say Riso Gallo, retains part of its coating, giving it a slightly amber colour, and preserving its organoleptic and nutritional qualities.

www.papa.org.uk 13

PAPA

Association update SQUEEZED MIDDLE The Food & Drink Federation (FDF) has called on the government for more aid for businesses that are outside the scope of much of the government support, particularly suppliers to the foodservice sector, and PAPA has supported this.

RENTS There is serious concern that accruing rent arrears could put some restaurants in jeopardy. Although they are protected currently by the government from landlords demanding rent payments, this ends in September and some landlords may demand all outstanding rent.

There have already been cases where landlords were threatening winding up orders prior to the government stepping in to stop this. It is likely to be some time before some of these businesses get back to anything like normal and they will need time to pay arrears. The Association has been pressing the government on this and has been looking at possible solutions in order to present a way forward for government.

Although the government has issued a voluntary Code of Practice, encouraging landlords and tenants to work together, there remain concerns that some landlords may not follow these guidelines.

RATES The Association is also concerned that the current rating system disadvantages some sites. Although there was due to be a government review of the rating system this year, this has been delayed due to the pandemic.

TOILET FACILITIES Operators are reporting a lack of guidance about the cleaning of toilets. In the absence of government guidance, PAPA has put together some guidance which has been circulated to members.

SOCIAL DISTANCING After pressure from many quarters across the hospitality sector, the government has now reduced the 2m social distancing requirement to 1m, which should make it more viable for some restaurants and takeaways to operate.

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EUROPEAN PIZZA & PASTA SHOW PAPA is continuing to support plans for the European Pizza & Pasta Show in November, which will this year take place at London’s ExCel exhibition centre and will again coincide with the PAPA Awards. The organisers are positive about being able to run this year’s show, despite the difficulties.

PARTIAL FURLOUGHING There is very likely a need for some businesses to continue to receive furloughing support beyond the end of October.

However, initial indications from government to the Association suggest this is unlikely.

IMMIGRATION The Migration Advisory Committee is currently holding a consultation on the Skill Occupation List and the Association is supporting the case for chefs and other key restaurant staff to be included on this.

PHE OBESITY CAMPAIGN The Association anticipate that this campaign will be restarted once PHE is is less pre-occupied with the Covid-19 situation, particularly since the Prime Minister has stated he wants to deal with obesity. Consequently, there is likely to be more pressure on food businesses to meet targets, and particularly in the pizza sector. The Association is to press the government on the need to focus more on encouraging consumers to manage their diets and providing them with clear information at point of sale for them to do this.

DELIVERY DRIVER INSURANCE Concern persists about the difficulties delivery businesses are facing in getting insurance. The Association has been trying to get underwriters to take this on for some years but so far none have been prepared to insure the businesses, although there is a company offering insurance to individual drivers. There is also concern that some drivers may be unaware that simple business cover is insufficient for food delivery. It is hoped that with more businesses getting involved in delivery, insurers might start to reconsider their position.

July 2020

ADVICE

Grants, loans and other coronavirus support for business Coronavirus Job Retention Scheme Under this scheme businesses can furlough staff and the government will pay a proportion of their salary.

Currently, the proportion paid is up to 80% up to a maximum of £2500 per month, including employer’s National Insurance and pension contributions.

The business can choose to top this up to 100% if it wishes. This scheme is, however, due to taper down.

As of 1 July, employers have been able to bring furloughed workers back part time but will need to pay the proportion of the time they work. However, the government will continue to support up to 80% furloughed workers salaries, including NI and pensions.

This continues through the next month, but from 1 August employers will have to start paying their furloughed workers NI and pension contributions.

This changes again in September when the government contribution drops to 70% (up to a maximum £2190 per month), with employers required to top up at least 10% plus NI and pensions.

Finally, in October the government contribution drops to 60% (up to a maximum £1,875 per month) with employers required to top up at least 20% plus NI and pensions.

After October the scheme ceases.

Sick pay Employers are able to claim Statutory Sick Pay (SSP) if any employees show coronavirus symptoms or have to go into isolation or shield. The current SSP rate is £95.85 per week. You can only make one claim per employee and you cannot claim for more than two weeks.

VAT and self-assessment deferrals Businesses are able to defer their VAT payments to help cash flow without fines or interest being imposed. This applies to VAT payments due for the period from February to the end of June, when the scheme currently ceases. There is no

need to notify HMRC to do this but bear in mind that any VAT due will need to be paid in the future when the scheme ends, although businesses may be able to negotiate a payment schedule to do this.

Self-assessment tax bills can similarly be deferred until January 2021 without interest or penalties. Again, there is no need to tell HMRC you are doing this.

Small Business Grant Fund Those businesses receiving small business rates relief should automatically have received a rates holiday for the year to April 2021 and should have received a grant via their local council of £10,000.

Business Rates Relief Sandwich bars, cafés and similar premises are entitled to a 12 month holiday from business rates under the Retail, Hospitality and Leisure Scheme if the rateable value of their premises was under £51,000 on 11 March 2020 and they did not qualify for the Small Business Grant Fund. Under this scheme, these businesses with a rateable value of up to £15000 in England and Northern Ireland (£12,000 in Wales, £18,000 in Scotland) should receive a grant of £10,000 and those between £10,000 and £51,000 a grant of £25,000.

Businesses which do not directly pay council rates may need to apply to their local council for these grants. Some local authorities have also supported those suppling into these markets with these grants.

Discretionary Grant Fund Businesses with under 50 staff with fixed property costs that are not eligible for either the Small Business Grant Fund or the Retail, Hospitality and Leisure Grant Fund can apply to their local authority for support under the Discretionary Grant Fund. Grants of £25,000 or up to £10,000 can be provided to businesses, including suppliers, with a rateable value

of more than £51k. Businesses, including offices, with more than one premise can get more than one grant.

Welsh Economic Resilience Fund Businesses who have not been legible for other funding in Wales can apply for grants under the Welsh Economic Resilience Fund which offers grants from £10,000 to £100,000 depending on numbers employed.

Bounce Back Loan If your small to medium-sized business (SME) is affected by coronavirus, you may be able to borrow between £2,000 and £50,000 through a Bounce Back Loan scheme via a bank. The amount you can borrow is limited to 25% of your annual turnover. The government will guarantee 100% of the loan and for the first 12 months you will not have to pay any fees or interest or make repayments.

Coronavirus Business Interruption Scheme (CBILS) Businesses can also borrow larger sums under the Coronavirus Business Interruption Loan Scheme, with 80% of the loans underwritten by the government. Businesses can apply for this scheme through their bank.

FURTHER INFORMATION UK Government business support finder: https://www.gov.uk/ business-coronavirus-support-finder Scottish Government support: https://findbusinesssupport.gov. scot/ Welsh Government funding checker: https://fundchecker. businesswales.gov.wales/ Northern Ireland funding support: https://www.nidirect.gov.uk/articles/ coronavirus-covid-19-businessesand-employers

www.papa.org.uk 15

PAPA AWARDS 2020

Sponsored by

I

t’s been a strange year for the pizza, pasta and Italian food industry with some businesses going flat out and others mothballed. And, like everything else, the PAPA Awards are having to adapt to the Covid-19 world we now live in.

Thirty-first year Nevertheless, we are determined to conclude the year positively with a party to celebrate better days ahead while also recognising those who have risen to the challenges of 2020. And, particularly, those who have devoted so much to helping their communities in these difficult times.

Now in their thirty-first year, the PAPA Awards have an established track record for giving recognition to those pizza, pasta and Italian food businesses that are the movers and shakers of this market. And this year will be no different, although some categories have been changed in recognition of market conditions.

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It is, for instance, difficult to judge an independent restaurant that has been closed most of the year!

Instead this year’s awards will put more emphasis into recognising those who have made big efforts to keep something going despite the lockdown – from delivering pizzas to the vulnerable to supporting our NHS. We would also like to pay particular tribute to all our sponsors who, despite themselves having a hard time, are continuing to support these awards.

We hope you will reward their support for our industry by giving them your support in the coming months and years.

How to enter

To enter the PAPA Awards – or nominate a business for an award –go to https:// awards.papa.org.uk and complete the simple entry form. It takes just a couple of minutes to do.

We are particularly keen this year to get your nominations to help us identify the very best in our industry. So, if you are

aware of any business or product that you think should be considered, please tell us by filling in the form online or just emailing awards2020@papa.org.uk

The dinner

And don’t forget to book your places at the Awards Dinner which takes place at the Royal Lancaster London on Thursday, 12 November 2020. It’s a great opportunity to network and reestablish connections with colleagues and customers.

There are special rates for PAPA members attending and all those booking tables will have their names/ logos identified on the table centres so that everyone can see the support they are giving to our industry.

The PAPA Awards will be held in conjunction with the European Pizza and Pasta Show (www. pizzapastashow.com) again this year, which will take place at London’s ExCel on Wednesday, 11 and Thursday, 12 November. So don’t forget to make a trip of it by registering for the show, which is free.

July 2020

PAPA AWARDS 2020 New for 2020

INNOVATION & BUSINESS DEVELOPMENT AWARD

The Innovation Award is an open category that aims to recognise innovations across the industry, from technical to new product developments (excluding ingredients) that offer real benefits to the sector.

PAPA INDUSTRY AWARD

This lifetime award is presented to an individual, company or organisation who the PAPA Management Committee considers to deserve recognition for the contribution made to the industry. This award will only be presented when the judges feel it is merited.

New for 2020

EXHIBITOR AWARD

To celebrate the PAPA Awards partnership with the the European Pizza & Pasta Show, this new award will recognise the best/most visitor effective stand at this year’s show. All exhibitors at EPPS are automatically entered.

New for 2020

PAPA COMMUNITY AWARD

In recognition of the huge amount some businesses have done to help people through lockdown, we are giving a special Community Award this year to a business or individual who is judged to have gone the extra mile to help.

RESTAURANT CHAIN AWARD

All restaurant chains (10 or more restaurant sites) will be considered for this award. Account will be taken of how chains have weathered the storms of Covid-19 and which have done the most to keep their business alive.

INDEPENDENT RESTAURANT AWARD

Open to all restaurants (less than ten sites) in the sector, this award aims to recognise those who have done the most to keep the sector going through lockdown, whether by developing ingenious ways to deliver their meals or by giving support to the NHS or their communities.

INDEPENDENT PIZZA DELIVERY AWARD This award aims to recognise the UK’s best independent delivery operators (with up to five stores).

SMALL CHAIN DELIVERY AWARD

This award aims to give recognition to the small chains (businesses with five to 20 stores) in the pizza delivery sector.

www.papa.org.uk

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PAPA AWARDS 2020 CONVENIENCE STORE PIZZA AWARD PIZZA DELIVERY CHAIN AWARD

This award aims to identify those pizza delivery chains with 20+ stores that are doing the most to drive the market.

Like the multiple retailer category, this recognizes the retailers actively driving pizza sales (frozen and chilled) in the convenience sector.

CHEES E

CHILLED PIZZA MULTIPLE RETAILER AWARD FROZEN PIZZA MULTIPLE RETAILER AWARD

In recognition of the substantial role that frozen pizzas play in the retail market, this award is given to the multiple retailer who has done the most to drive the sector over the period.

The Chilled Pizza Multiple Retailer Award recognises the multiple retailer actively driving the chilled pizza sector.

PASTA RETAILER AWARD

This award recognises those retailers which are actively driving sales of pasta, both fresh and dry.

MANUFACTURED PIZZA PRODUCT AWARD

This award aims to identify the best new manufactured pizza products launched in the last year. Entries will be considered under two categories – Everyday and Premium.

MANUFACTURED PASTA PRODUCT AWARD

This award aims to find the best new pasta product launched in the period.

This award is split into two categories – Fresh and Dry.

NEW INGREDIENT AWARD

Open to any new ingredient this award aims to give recognition to those products which are the most innovative and of the most value to the industry.

ABOUT THE AWARDS Restaurant and delivery categories • All entries must have a food hygiene rating of five.

• In some categories, independent judges may visit sites and sample food.

• Judges will take into account research data from Kantar, MCA and NPD, where available.

• Entrants are encouraged to submit an entry stating why they think they should be considered for an award – this should be no more than one side of an A4 sheet.

• Consideration will be given to how businesses have managed lockdown.

• In all categories the judges may give gold and platinum awards Retail award categories • All retailers are automatically considered for retail awards.

• Data sourced from independent sources, including Kantar, MCA and NPD will be used to assess retailer performances.

• Entrants are encouraged to submit an entry stating why they think they should be considered for an award – this should be no more than one side of an A4 sheet.

Product categories • Entries should be for single products not ranges.

• Maximum three product entries per category.

• Products should have been launched within the 12-month award period.

• Entrants should state why products deserve to win and highlight any innovative features.

• Products should continue to be on sale at the time of the awards.

• Entrants will be asked to deliver sample products for judging.

• Judging will take account of innovation as well as taste and presentation.

• In the innovation award, entrants will be invited to present their products to our judges and members online for voting.

CLOSING DATE: THURSDAY, 21 AUGUST AWARD PERIOD: 1 SEPTEMBER 2019 TO 31 AUGUST 2020 18

July 2020

www.papa.org.uk

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PAPA AWARDS 2020

THE PIZZAIOLO OF THE YEAR CHALLENGE Who is Britain’s No.1 pizza chef?

This year we are inviting back past winners of the pizza chef competitions to vie for the title of being Britain’s top pizzaiolo with a prize of £2,000 on offer.

FUTURA FOODS

PIZZA CHEF of the year 2020

(Cheese category) “From Grated & Shredded, to Mozzarella, Pizza mix or Italian cheese mix; we at Futura Foods need to decide which of ours to use as the sponsored cheese for this year’s PAPA’s competition. We have so many tasty products it makes choosing extremely hard. Watch this space…”

JESTIC

This year’s categories include: WHITWORTH FLOUR STRONG PIZZA FLOUR

(New York Style category) PIZZA CHEF the year 2020 The grist is with the inclusion Canadianof wheat, which gives a strong dough and authentic crispness in the pizza base.

(Vegan category) An opportunity to create a tasty and innovative Vegan pizza using ingredients of your choice

F O O D S E R V I C E S O LU T I O N S

The Pasta Chef of the Year Challenge Past winners of the of pasta chef competition will also be invited back to take part this year to find Britain’s No 1 pasta chef. The winner will receive a cheque for £1000.

PASTA CHEF of the year 2020

This year’s sponsor is RICH’S with their new Plant Based cooking crème, a vegan alternative for dairy sauces and the first of its kind.

The sponsor will be looking for chefs to make their own pasta and create a dish using their product so plenty of opportunity to showcase your pasta skills.

Both competitions will take place at the European Pizza & Pasta Show at ExCel (www.pizzapastashow.com) on Thursday, 12 November, and the winner will be announced at the dinner the same evening.

Make a date to visit the show and see Britain’s leading pizza and pasta chefs at work!

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July 2020

THIS YEAR’S SPONSORS INCLUDE

CHEESE

F O O D S E R V I C E S O LU T I O N S

Victoria Mills, Wellingborough, Northants NN8 2DT

Tel: 01933 441000 Email: enquiries@whitworthbros.ltd.uk

NEW ‘JUST LIKE DAIRY’ CREAM ALTERNATIVE PERFECT FOR VEGAN PASTA CREATIONS Rich’s has introduced a new ‘just like dairy’ dairy-free cooking cream to help chefs tap into the UK’s growing appetite for plant-based food and drink.

The Plant Based Cooking Crème is 100% vegan and is the ideal, all-inone solution for sweet and savoury hot applications. With a smooth texture and pleasant creamy flavour, it is ideal for vegan pasta dishes.

The total UK grocery meat-free and plant-based occasions are now worth £3.4bn1. Research from Rich’s has shown that 17% of UK consumers are looking for dairy-free alternatives2, with health and the environment cited as the top reasons for change.

Rich’s Marketing Director John Want says: “This pioneering plant-based cream offers chefs a genuinely healthy, tasty alternative to dairy cream, and is the only plant-based alternative that performs and tastes just like the real thing, with no bean, grain or nut backnotes.”

The cream is 100% allergen-free and boasts a range of health benefits such as zero trans-fat or cholesterol, 89% less saturated fat and 12% fewer calories than its dairy alternatives.

1

Kantar Worldpanel – Meat free and plant-based occasions - Main meals (excl. snacking) 52 w/e 2019 vs. June 2018

2

Rich Products / Relish Research, 1,000 consumers online, Feb 2020

www.richs.co.uk/plantbased

www.papa.org.uk

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RE-OPENING

WELCOME

BACK

Many operators in the UK’s pizza, pasta and Italian food sector have been relying on the delivery and takeaway aspects to their businesses, if they have them, to sustain them in recent times. Now, as the hospitality sector gets the green light to re-open by welcoming back its much-missed customers inside its premises for a sit-down service, we consider safe operation, consumer behaviour and confidence.

RISK ASSESSMENTS AND STAFF CHECKS Before returning to work, operators will need to carry out a Covid-19 risk assessment both to ensure the safety of their staff and customers. This should also include checking that the premises are in a fit state to re-open (a templated checklist for re-opening premises can be found on the British Sandwich & Food To Go website at www.sandwich.org.uk).

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Before allowing any staff to return to work it is essential to check that they have no symptoms of Coronavirus, and that they do not live in a household where someone has the virus. If there is any risk that they might have, or be a carrier of the virus, they should not be allowed to return.

Any staff in the high-risk category – or living with others in who are similarly vulnerable - who should be shielded must not be allowed to work.

Managers should also remind staff daily of the need to report any changes in their circumstances that could affect their ability to work.

IN THE KITCHEN There are already established practices operating in the delivery and takeaway sector for managing social distancing in kitchen environments. These vary according to the layout of the sites and July 2020

RE-OPENING need of risk assessing on an individual basis. However, the following principles should be considered.

General • Physical distancing – currently ‘one metre plus’ - needs to be managed in all areas both for staff and customers.

• Make sure that all staff are aware of the symptoms of Covid-19 and know what to do if they develop signs of it.

• Any staff members showing symptoms, or with close family members showing symptoms, should stay at home (equally, any staff member show signs of the virus at work should immediately be sent home or be put somewhere in isolation).

• Frequent washing of hands by staff (for at least 20 seconds) is essential and particularly when they have had physical contact with anything touched by a customer. Hands should be washed immediately on arrival at work.

• If staff work on a shift basis, try to ensure the same staff work together rather than mixing shifts.

• Make sure that any staff areas (including changing areas) are regularly cleaned and that their use is staggered to maintain physical distancing.

• Where possible segregate staff by creating plexiglass barriers between workstations.

• Ensure that a manager or senior member of staff is present at all times to supervise social distancing both in kitchens and public areas.

• Consider providing those serving customers with masks and face shields.

These can give some protection and also give some assurance to customers.

• Thorough cleaning with a reputable anti-viral sanitiser (with high alcohol content) should take place between sittings, covering all the areas that are likely to have been touched by the previous guests, including menus (which should be in wipe clean containers), chairs etc.

• It is generally advised that cleaning should be done initially with a detergent and then with 1000ppm chlorine to disinfect areas.

• Toilets must be cleaned on a much more regular basis than they might be normally, with particular care taken to clean multi-person touch points, such as door handles.

• Customers should be given staggered times and if more than one group turn up at the same time, they should be asked to queue at least two metres apart from each other.

• On arrival, customers should be taken straight to their table or, in the case of a take-out business, to the collection point or service counter.

• Businesses need to manage pinch points where either staff or customers are likely to come into close contact to avoid this happening.

• Ask customers not to visit the business if they – or a close member of their family – has any symptoms and ask them on arrival to confirm this.

• Where possible clearly marked oneway systems should be used to avoid people having to pass each other.

• Contactless and self-checkout systems should be adopted wherever possible with any surfaces touched by people frequently cleaned.

• At close of the day thoroughly clean/ sanitise all areas, paying particular attention to those areas that might be touched by staff or guests. Take care to include areas such as external doors/handles, condiments, card readers etc. as well as areas that might only occasionally be touched.

• Consider making hand sanitiser available to guests, ideally using touchless dispensers.

Kitchens • Risk assess and reorganise kitchen systems to maintain physical distancing between members of staff.

• Where possible staff should work side by side or facing away from each other rather than face-to-face.

• All those who handle food must wash their hands thoroughly and frequently using soap and water for at least 20 seconds. Similarly, those clearing tables and touching dirty plates, cutlery etc. must wash their hands immediately afterwards.

• Consider all points of contact risk and introduce appropriate sanitising and cleaning to minimise the risks.

• If plates, cups, cutlery etc. need to be washed use hot water (above 60°C)

Recognising that many operators have adapted, or are adapting, to takeaway and delivery in recent times, PAPA’s Code of Practice for Home Delivery Operators & Drivers can be found at https:// www.papa.org.uk/index.php/codes-handbooks and PAPA’s delivery and takeaway guidance during Covid-19 can be found at https://www.papa.org.uk/index.php/news-features-advice/ papa-news-features/industry-news/898-papa-delivery-takeawayguidance-during-covid-19 www.papa.org.uk

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RE-OPENING

SAFE, SOCIALLY DISTANCED WORKING The Metro SmartLever™ Productivity System from Jestic Foodservice Solutions (www.jestic.co.uk) is helping operators to maximise the available space in their kitchens and other areas, so staff can work efficiently and at a safe distance from their colleagues, in line with Coronavirus social distancing regulations, say the company.

SmartLever is a strong cantilever shelving system, which is quick and easy to install and enables operators to set up individual workstations and storage areas in virtually any space. The flexible system can be configured to suit each operation’s precise needs, and can also be used in conjunction with SmartWall® storage accessories and the PrepMate™ Multistation to optimise even safer working in commercial kitchens, point out Jestic.

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Steve Morris, sales director at Jestic Foodservice Solutions comments: “For operators running home delivery services, and now with an easing of lockdown restrictions, keeping staff safe by adhering to social distancing in the kitchen is crucial.

Metro’s SmartLever Productivity System makes it simple to create standalone prep and storage areas either in a kitchen, or in outbuildings or storage space, if you are adapting these to improve social distancing in the main area. This system allows staff to work efficiently and safely in their own space and provides the ideal solution for operators in these challenging times.”

SmartLever’s cantilevered design requires no wall fixings and provides unobstructed access to the shelves and worksurfaces, which can mean 30-50% more storage capacity versus four post shelving in the same footprint, claim Jestic.

With no posts in the way, products are also easy to see and easy to access.

The SmartWall range of accessories complement the SmartLever systems by creating a useful storage solution for the often under-utilised wall space, say Jestic.

A wide variety of shelves, containers and specialised accessories can be added to a base grid, all of which incorporate Microban antimicrobial protection.

PrepMate is a portable, multifunctional workstation which can be wheeled to any location, enabling chefs to efficiently perform a wide variety of prep tasks at a safe distance from other staff. A QwikSet option is available for PrepMate which effortlessly raises or lowers the work surface height to achieve the ideal ergonomic position. When the prep is complete the compact PrepMate can fit perfectly beneath a SmartLever work surface until it is required.

Needless to say, regular and thorough hand washing remains central to government guidance to restrict the spread of Coronavirus, and businesses re-opening after lockdown are advised to raise awareness amongst employees and customers about good handwashing technique, emphasise Jestic, who supply a Hand Wash Timer from Antunes (a device which displays a repeating 20-second countdown as a visual reminder of the recommended time for efficient hand washing).

“Maintaining optimum hand hygiene levels has always been crucial for foodservice operators and never more so as the industry looks to welcome back customers as Coronavirus lockdown measures ease,” says Steve Morris. “The Antunes Hand Wash Timer requires no user intervention to operate or activate and provides a simple, visual reminder for customers and staff to wash their hands with soap and water for at least 20 seconds.”

The Hand Wash Timer includes a mounting kit with adhesive which will attach to any surface and runs on two AA batteries with an estimated operating life of up to three years.

In addition, Jestic have added the new Hydrogen Peroxide Atomiser from Italian manufacturer, Moduline, to their range. Proven to distribute H2O2 at effective levels to inactivate the Covid-19 virus - both in the air and on surfaces, claim the company - the device acts as a complementary back-up to an operator’s existing manual cleaning regimes.

The Moduline Atomiser works by dispensing a fine mist of hydrogen peroxide solution (7.5%), which is considered to be highly effective in the inactivation of the Covid-19 virus both in the air and on surfaces. The biocide action of the hydrogen peroxide also neutralises other viruses and bacteria which may be present.

Steve Morris adds: “Keeping customers and staff safe will be a priority for operators as we come out of lockdown, but manual disinfection of surfaces only goes so far. The Moduline Atomiser provides additional reassurance by neutralising pathogens both in the air and on surfaces.

“The hydrogen peroxide used is diluted in a specific solution so is totally safe to use and also does not have a corrosive effect on materials. Treating an area with the Moduline Hydrogen Peroxide Atomiser can be carried out quickly and easily. In fact, it will be possible to re-enter the treated environment after 20 to 30 minutes from the end of the spraying cycle without any risk to staff or customers, as July 2020

RE-OPENING the main components of the mixture are water and oxygen.”

User-friendly electronic controls in the Moduline Atomiser include a start delay function, allowing the operator plenty of time to leave the room. The unit is equipped with a beep that alerts the operator when the sanitisation cycle is complete.

TEAM WORK Since launching their patented PRM (pre-rinse machine) concept and sorting unit, Wexiödisk, has helped thousands of operators minimise their energy, water and labour spend, but fast forward to present-day, and the warewashing brand says that it has made it their mission to explain how these unique concepts can also help operators to abide to social distancing measures within commercial wash-up areas.

“Social distancing will of course be a challenge in many UK kitchens, hence why it’s so important that operators use this time to look at how they can arrange their kitchens and understand which equipment allows for practical and safe social distancing measures to be followed,” says David Glover, UK & Ireland country manager for Wexiödisk.

“One major part of a commercial kitchen is of course the wash-up area – an area that can actually be easily designed with social distancing in mind, through use of equipment such as Wexiödisk’s PRM and sorting unit. These two solutions eradicate the need for pre-rinsing/ sorting by hand, which in turn minimises the need for groups of staff to be in the warewashing area at one time.

“For example, with the PRM, the dirty items are brought to the washup zone and placed directly into the wash rack.

Once filled, these are pushed into the PRM which automatically takes care of a thorough pre-rinse process. On the clean side of the washing zone – which can be many metres apart from the dirty zone if an operator wishes – another member of staff can then take responsibility of the clean baskets of crockery/cutlery etc.”

By assigning these warewashing tasks to two separate members of staff, operators will in turn be preventing the

need for a single person to keep switching between the clean and dirty side of the washing area, thereby minimising the risk of cross contamination, feel Wexiödisk UK (https://wexiodisk.com/en).

NO MENUS REQUIRED An AI-powered digital waiter and menu service, w8r.ai, has launched to help restaurants, cafés and bars to safely re-open their doors as lockdown restrictions begin to be lifted.

The service removes the need for physical menus and lets customers order food and drink directly to their table from their own phone, increasing staff and customer safety.

The service doesn’t require any downloads – customers simply use their phone camera to scan a QR code on their table, say its creators. This launches a digital menu from which they can browse and tap to order. Each QR code is unique, allowing the table number to be identified and the order sent immediately to the kitchen or bar for service.

“It’s easier, faster and safer than the traditional ordering experience” says w8r founder, Craig Holt.

“If you want a round of drinks at a bar, or to order your meal in a restaurant, just tap and your order is instantly sent where it needs to be. You no longer need to wait to catch the eye of a waiter or stand queuing.

“By removing physical menus and reducing the amount of physical staffto-customer interaction, w8r helps keep customers and staff safe and increasing

confidence in the re-opening initiative.”

Each venue’s digital menu is integrated with an AI-powered chatbot that can guide, give advice and even make food and drink recommendations. Customers can also exchange messages with the restaurant staff or request someone to come over in person.

“It puts the customer in control of their experience,” adds Craig Holt.

As well as existing ‘order at table’ venues, w8r expect strong demand for their service in pubs and bars and ‘order at counter’ food establishments, as they consider the complexities of socially distanced queues.

“Moving to table service, but without having to add the cost of a new team of staff to take orders, should enable these

www.papa.org.uk 25

RE-OPENING venues to continue to be both safe and financially viable,” explains Craig Holt.

“We’re very conscious of the financial difficulties faced by the industry right now. By helping to reduce costs, whilst also enabling restaurants to optimise their revenue through the smart recommendation engine, we hope this product can help safeguard venues and protect jobs.”

Restaurants can use this system to also enhance their customers’ digital menu journey with dish specific reviews and provenance information, wine suggestions, video or notes from the chef and even the ability to view the dish in front of you via augmented reality before ordering.

“The only limit is the imagination of the establishment and our creative team” says Craig Holt. “Rather than a compromise to the traditional menu and waiter, a wellcrafted digital experience has the potential to provide an even more immersive and engaging experience. Each venue can find their own balance between human and AI powered elements of the experience.” w8r will be available to businesses in the UK and US initially and a basic ‘QR code to existing online menu’ service will be made available for free immediately to help support the industry.

CONTACTLESS PAYMENT Consumer confidence will be essential to the successful re-opening of the hospitality industry, propose contact-free ordering and payment platform company, Ordamo (https://ordamo.com/). According to recent NPD Group data, 63% of Brits will return to restaurants, bars or cafés in the first month of opening if they are provided with enough confidence to do so, they point out.

To provide confidence and encourage consumers back through their doors, hospitality businesses will need to consider how they make the experience as hygienic and frictionless as possible, they suggest, and this includes aspects such as contactless order and pay technology that should be seamlessly integrated and easy to use, they advise.

“Ordamo can help hospitality businesses to rebuild consumer confidence, having been created by hospitality experts and based on 26

the proven digital platform behind the well-established pioneering tech restaurants inamo,” explains Ordamo’s CRO, Rupert Gutteridge.

“There are no upfront or ongoing fees, just a small commission per transaction - a standard PCI compliance of £4.99/month is required - and businesses can have the system up and running within 48 hours.”

The platform requires no app download from consumers. Arriving at a venue, consumers simply scan a QR code or go to a custom URL on their mobile. From there, they can browse an entire branded menu, place their orders and make tailored requests. They can also securely pay the bill and be given a receipt; all integrating seamlessly with a business’s existing EPoS systems.

Sam Corban of 400° Pizzeria - a thriving popup business – utilises a cashless payment solution provided by Fourth.

Passionate about pizza, Cambridgeshire resident, Sam Corban turned his hobby into 400° Pizzeria - a thriving pop-up business that attracts customers to enjoy oven-fired pizzas – with a key part of his success being down to contactless payment.

Not only can Sam Corban craft amazing pies, however, but his background in food photography means he has a keen eye for detail too. The business has continued to grow since he first opened his pop-up stand in 2017, and he has also become a regular at the local Cambourne Cricket Pavilion, trading there every Friday night, and becoming known for creating incredible crusts on his pizzas (the result of a six-month long process to perfect his dough recipe, he reports, and which starts with a 24-hour slow proof). His signature dough is then fired in his wood fire pizza oven at 400° (pizzas include the Funghi Friday and Passionate Pepperoni, as well as

classics like the Mighty Margherita).

When Sam Corban first opened his pizza pop-up, he accepted both cash and card payments. However, his preference was card payments for hygiene purposes, ultimately transitioning to card only; something which has proved to be especially critical now, as businesses seek to minimise touch points with customers while trading to keep everyone safe.

In order to process payments, Sam Corban uses Square Terminal - an all-inone, wireless and portable device that allows his business to accept and process card payments either in a contactless manner or via chip and pin.

“Square has had a massive impact on my business,” says Sam Corban. “All payments are processed seamlessly on the new Square Terminal. Right now, I’m cash-free which helps me process orders quicker and allows me to offer a touch-free payment experience to customers. On top of this, the checking order feature on the Square Terminal removes any ambiguity for customers when making a purchase.

To say it has transformed my business is an understatement.”

Sam Corban initially chose Square Terminal to process card payments, but it has since become an all-in-one device for his business, allowing him to run his pointof-sale, track sales and also send customers digital receipts or invoices to pay. As a local business owner, he has also been keen to give back to the local community who have supported him over the last few years, having donated 10% of his takings in June to local schools in the area.

At the same time, having an easy to use and comprehensive payments tool means that he can spend more time on creating unique pizzas, and now gelato, to share with his local community - a key ingredient in the success of his business, he feels.

July 2020

EUROSTAR COMMODITIES BACKS PIZZA BUSINESS Grandi Molini Italiani smash production records amid lockdown baking blitz

Eurostar Commodities, the innovative family ingredients business from Yorkshire, are exclusive suppliers of Grandi Molini Italiani flours in the UK. Open throughout the lockdown they report strong sales to the artisan pizza takeaway market who played a crucial role in home delivery. The company will focus on supporting the whole market in trying to re-open under the challenging new rules and recovering some of what has been lost.

Sales of Grandi Molini Italiani pizza flours, (Pizza Italiana, Pizza Verace and Pizza Dorata) were strong and an uptake was also seen in consumers themselves using high quality professional ingredients to make their own breads and pizza in their homes and pizza ovens.

Philip Bull, MD, said; “Our customers in hospitality have been in the eye of this storm, and we’ve done everything that we can to support them. The lockdown has led to a sophistication in the UK market where

customers are requesting specific flour for the specific products that they are making. In particular the high quality Italian ‘00’ pizza flour that we import from Grandi Molini Italiani has been in demand.”

Grandi Molini Italiani is recognised as being one of the best mills in Italy with five state of the art factory plants to process flour and 18 distribution and warehouse centres exporting 900,000 tonnes each year around the globe, turning over 250 million euros.

Eurostar Commodities maintained its supply chain of high quality ingredients throughout the lockdown period. Also popular is their range of quality Della Terra pizza flours. The range offers excellent value and appeals to more generalist takeaway outlets. Eurostar Commodities are ingredients experts, supplying over 10,000 tonnes of product to the UK and Europe every year. Visit their website http://www. eurostarfoods.co.uk or call 01484 320516.

PPE & HYGIENE

Covid-secure Covid -secure

The response to Covid-19 has seen a rapid increase in the development and range of PPE (personal protective equipment), hygiene and software products for the hospitality sector in order to prevent spread of the virus, as well as the rise of a new term - Covid-secure.

HEALTH TRACKING Fourth, a global software provider for the hospitality sector, is helping operators in the drive to be Covid-secure through the launch of its in-app health survey that enables businesses to efficiently track the health of their employees to help ensure all measures are being taken to safely staff their sites as they re-open.

The new feature, which is securely accessible for employees via the Fourth app, say the developers, asks employees a series of questions on their current health so that operators can establish if they are fit to work ahead of their shift.

The questions are asked daily and are in line with the latest NHS advice and government guidance on return to work protocol for the hospitality industry, add Fourth.

Once in use, responses feed in the Fourth scheduling solution, enabling managers to see which team members 28

FEM has announced that it is also now supplying the noncontact infrared forehead thermometer from San Jamar - an ideal solution for businesses and organisations looking for a simple, safe method of identifying at-risk members of staff, suggest the company. are fit to work that day. The easily navigable system also highlights which team members are yet to complete the survey, as well as flagging any employees who are experiencing Covid-19 related symptoms. Reviewing the responses in their scheduling solution, managers are then able to identify team members who are fit to work and could pick-up shifts of those unable to work.

This new feature will allow operators to efficiently and safely manage their staffing levels once they have re-opened and also mitigates the challenge of employees calling in sick at short notice and leaving them short-staffed, claim Fourth. Crucially, it will also allow operators to demonstrate they are taking all reasonable precautions to facilitate a safe workplace, which they can share with their customers to help rebuild consumer confidence to return to hospitality venues, they add.

Sebastien Sepierre, EMEA managing director at Fourth, said: “It has been an incredibly challenging few months for the hospitality industry, but attentions are now very much on re-opening and operators are looking at ways in which they can harness technology and implement new policies and procedures to ensure the safety of workers and customers. This new feature has been specifically developed to support our customers with this challenge.

July 2020

PPE & HYGIENE “Not only does this enable the safety of team members and the containment of Covid-19, but it will be essential in building consumer confidence. This will be a pivotal challenge we collectively need to overcome in order to give our industry the best possible chance of hitting the ground running.”

EXPANDED RANGE Hospitality sector supplier, Nelson, reports that it has expanded its alcohol-free Supernova sanitiser range in light of the long-awaited re-opening of pubs, bars, cafés, restaurants and hotels.

Supernova is fully certified, having been independently tested at UK accredited laboratories to European Standards EN1276, EN13704, EN1650, EN14476, EN1500, EN13727, EN14561, EN13624 and PrEN16777 against 99.9% of the most common germs that cause illness, say Nelson. It has been proven to kill the SARS-CoV-2 virus responsible for Covid 19 - within just 60 seconds and to remain effective for very long periods thereafter (up to two hours on hands and two weeks on surfaces - these times diminishing according to handwashing and surface washing, point out Nelson).

The sanitiser works by both physically and chemically damaging the bacterial cells rather than affecting their metabolism. Also, because the blend of biocides has different modes of action, pathogens will not become used to, or resistant to, Supernova over time, claim Nelson.

The wide choice of products within the range extends from miniature, personaluse, hand-sanitisers to wall and floormounted dispensers thus enabling any hospitality or foodservice operation to create a bespoke sanitising system that customers and staff will find easy and convenient to use.

Supernova has also been designed to be safe to use on hands and on work surfaces, and will not adversely affect rubbers, plastics or metals (unlike alcoholbased products which often damage these materials after prolonged use, say Nelson).

Alcohol gels do not kill spores or nonenveloped viruses, claim Nelson, whereas Supernova is effective against spores and viruses such as Clostridium Difficile and Norovirus as well as SARS-CoV-2.

Alcohol gels often also contain in excess of 70% alcohol which can irritate skin causing hands to crack and bleed, whereas Supernova’s alcohol-free format won’t dry or crack hands.

A typical arrangement within a restaurant might include a wall mounted sanitiser at the entrance point, hand sanitiser foams or wipes at the table and further wall mounted sanitisers in the cloakrooms, suggest Nelson. All of these provide up to two hours protection, but door handles, menus and any other objects that customers might touch should be wiped frequently with the surface sanitiser which gives up to two weeks protection, they advise, and tables should be wiped with the surface sanitiser between sittings.

HAND SANITISER WHERE IT’S NEEDED Operators re-opening this month and in the upcoming weeks can provide effective protection from Covid-19 for customers and staff exactly where it’s needed, with a new fully mobile Hand Sanitisation Station from dispense specialists Brewfitt.

The stainless-steel unit, developed in partnership with Holchem and KeyKeg, requires no power, say the company, and so can be positioned in multiple locations within a site. The dispense station delivers up to 7,500 doses of Covid-19 killing, alcohol-free antibacterial hand solution between keg changes.

With hospitality, retail and leisure operators working flat-out to comply with stricter hygiene regulations, the unit offers essential reassurance to customers and staff, as well as to the licensing and public health authorities, feel Brewfitt (a survey into public expectations, carried out by Budweiser Brewing Group, found

To help businesses re-open, DWD Retail Display (www.dwdisplay. com) report that they are now manufacturing a range of products including hand sanitiser stations and queue barriers with 2m belts to help with social distancing.

that 93% of the public are keen to return to pubs and bars, with two thirds - 66% much more likely to visit if hand sanitiser is readily available throughout venues, they point out).

One of the first operators to install Brewfitt’s Hand Sanitisation Station has been Manchester’s ‘Bohemian Pleasure Palace’ Albert’s Schloss, which ordered units as part of its re-opening programme.

Roy Ellis, chief executive of the venue’s owner, Mission Mars, said: “Like all operators, we’re keen to re-open our doors, but we need to reassure our customers that we’ll keep them safe while they’re with us, and effective hand sanitisation is an important part of our hygiene regime.

“For a busy, multi-faceted venue, the portable Hand Sanitisation Stations are ideal, as we can re-site them over the course of the day and week, depending on where they’re needed to meet the needs of our guests and team members.”

NEW LAUNCHES Eco To Go Food Packs (www. ecotogofoodpacks.co.uk) has developed a disposable and recyclable cardboard face visor. Known as the Eco Staysafe Shield, it has been designed as a defensive aid in situations where increased protection or infection control measures are required, say the company.

The face shield is based on existing designs, but overcomes the necessity of a sponge forehead spacer with a simple, yet effective cardboard interlocking strap, point out Eco To Go Food Packs.

www.papa.org.uk 29

PPE & HYGIENE

The company’s existing ‘window patching’ machines enable it to place an anti-mist thin plastic film to the die-cut

cardboard frame of the shield (in the normal course of business, these ‘window patching’ machines have been used to place clear view windows into boxes predominantly for the food packaging and luxury goods sectors).

“The Eco Staysafe Shield is a helpful solution to the current PPE shortages and doesn’t necessitate too much modification to our existing factory processes,” explains Chris Goodayle, the company’s director of operations. “We believe the shield is ideal for those working in catering and

professions involving regular face-to-face customer contact.”

The new disposable face shield is adjustable to accommodate most head sizes. It also features a two-position forehead band to allow additional room for eyewear. The frame is made from solid biodegradable cardboard whilst the visor window is of an anti-mist treated recyclable polyester material (for environmentally friendly disposal, the film window needs to be removed from the cardboard frame and recycled separately).

Face masks There has been much debate about the use of face masks; attention having been drawn in recent times to a range of scientific papers going back over a number of years that both promote and question their effectiveness, as well as the fact their use in a variety of different situations – but particularly medical - has not altered or been questioned for many years now (the suggestion being that although part of a well-established protocol, the true effectiveness of face masks remains unknown).

Initially, the wearing of face masks when travelling on public transport in England became law. Now, as is already the case in Scotland, the wearing of a face covering in shops and supermarkets in England becomes mandatory from 24 July with a potential on the spot fine of £100 for those not complying.

At the time of going to press, in its Keeping workers and customers safe during COVID-19 in restaurants, pubs, bars and takeaway services - COVID-19 secure guidance for employers, employees and the self- employed document (dated 3 July 2020), the government states the following on the subject of face masks.

There are some circumstances when wearing a face covering may be marginally beneficial as a precautionary measure. The evidence suggests that wearing a face covering does not protect you, but it may protect others if you are infected but have not developed symptoms. However, customers and workers who want to wear a face covering should be allowed to do so.

A face covering can be very simple and may be worn in enclosed spaces where social distancing isn’t possible. It just needs to cover your mouth and nose. It is not the same as a face mask, such as the surgical masks or respirators used by health and care workers.

Similarly, face coverings are not the same as the PPE used to manage risks like dust and spray in an industrial context. Supplies of PPE, including face masks, must continue to be reserved for those who need them to protect against risks in their workplace, such as health and care workers, and those in industrial settings like those exposed to dust hazards.

It is important to know that the evidence of the benefit of using a face covering to protect others is weak and the effect is likely to be small, therefore face coverings are not a replacement for the other ways of managing risk, including minimising time spent in contact, 30

using fixed teams and partnering for close-up work, and increasing hand and surface washing. These other measures remain the best ways of managing risk in the workplace and government would therefore not expect to see employers relying on face coverings as risk management for the purpose of their health and safety assessments.

Wearing a face covering is required by law when travelling as a passenger on public transport in England. Some people don’t have to wear a face covering including for health, age or equality reasons. Elsewhere in England it is optional and is not required by law, including in the workplace. If you choose to wear one, it is important to use face coverings properly and wash your hands before putting them on and before and after taking them off.

Employers should support their workers in using face coverings safely if they choose to wear one. This means telling workers: • Wash your hands thoroughly with soap and water for 20 seconds or use hand sanitiser before putting a face covering on, and before and after removing it.

• When wearing a face covering, avoid touching your face or face covering, as you could contaminate them with germs from your hands.

• Change your face covering if it becomes damp or if you’ve touched it.

• Continue to wash your hands regularly.

• Change and wash your face covering daily.

• If the material is washable, wash in line with manufacturer’s instructions. If it’s not washable, dispose of it carefully in your usual waste.

• Practise social distancing wherever possible.

July 2020

COMPLETE CATERING EQUIPMENT ESTABLISHED 1990 - LONDON

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

PROFILE

A new home for

Ace Pizza London-based Ace Pizza (www.thisisacepizza.com) reports that despite the challenges presented by Covid-19 and the associated lockdown, it is proud to have now launched in its new home - Hackney’s Pembury Tavern - having also used the downtime period to refine its pizza recipes and bolster its collaboration with independent brewery company, Five Points.

NEW MENU Already famed for their delicious ‘Pembury pizzas’, the Ace Pizza team report that they have been able to perfect their pizza recipes during lockdown, having now launched with a tantalising new menu that is inspired by the traditional coal-oven pizzerias of the US. Everything from vegetarian classics such as their ‘Papa Jones’ to meaty delights with a twist like the ‘Honey Pie’, and their mouth-watering vegan 32

‘Aphrodite’ – plus house-made dips and tasty sides – are now on the menu.

Ace Pizza is currently available Wednesday through to Sunday via the brand new Five Points On Tap app for delivery within a two kilometre radius of the Pembury Tavern, and for takeaway, with socially distanced walk-ups also available from the newly reopened pub.

To celebrate the launch in June, they offered customers 50% off every order booked through the app during their launch weekend.

July 2020

PROFILE LOCALLY SOURCED Ace’s pizza dough is cold-fermented for 48 hours using a traditional biga starter to keep the base light and crisp.

When combined with top quality, fresh ingredients - including British mozzarella from Kentish cows, local vegan cheese from Black Arts Vegan and Ace’s own house-made plant-based toppings - these are arguably the best pizzas in Hackney, feel the pizza-makers.

The popular ‘Honey Pie’ pizza features spicy salami, fior di latte, fennel seeds, habanero-infused honey, guindilla chillies and pecorino. Their ‘Papa Jones’ pizza is a vegetarian spin on a takeaway favourite with house-made vegan fennel sausage, spicy marinara, bell peppers, red onion, mozzarella, Italian herbs and garlic sauce.

Their ‘Ndon’tya’ is also a vegan pizza made with house-made fiery plant-based ‘nduja, Black Arts vegan mozzarella, tenderstem broccoli, rosemary and a sesame crust.

And for the perfect takeaway treat, Ace Pizza advise that their pizzas are great when paired with the full range of Five Points beer (now also conveniently available via the Five Points On Tap app or takeaway from the Pembury Tavern itself).

This range includes two-pint draught bottles of the brewery’s Pale, Jupa, XPA and Pils beers.

THINKING TIME Ace Pizza is headed up by executive chef and co-founder, Rachel Jones (main picture), formerly of Italian-American street food company, Capish. “Since

launching at the Pembury Tavern with Five Points, we’ve worked really hard to refine the menu. We’ve tried and tested lots of different ideas and are now really happy with our product,” she says.

“With the pub being closed to the public during lockdown, there was a real catalyst for relaunching with a focus on takeaway. Coronavirus didn’t just force us to think on our feet and pivot our service to try and keep reaching our regulars, it actually gave us the time to start thinking about what Ace Pizza would look like as a brand in its own right.

“We’ve always been here to serve the local community in Hackney, and it felt frustrating that we couldn’t do that for a few months. But with the Five Points On Tap delivery app now live and the kitchen

back open, we’ve been able to develop a way to serve beer and pizza to our locals again!”

THE FIVE POINTS BREWING COMPANY The Five Points Brewing Company - who own the Ace Pizza-serving Pembury pub site - claims to be London’s largest independent brewery and is also based in Hackney.

They have been brewing with a commitment to great beer and the local community since 2013, their beers having won numerous awards and become a staple of many pubs and bars not just in their local East London heartland but across London and beyond. Recent additions to their range include Micro Pale and Five Points Best, which join established classics like Five Points Pale and JUPA. Five Points say that they have worked hard to adjust to the challenges of the Coronavirus epidemic, and as a result, not unsurprisingly perhaps, their online business has exploded; the launch of their Five Points On Tap app being further evidence of their push into new strategies, they feel.

At the same time, Five Points has also been offering all NHS staff 20% off its webstore and pledging £1 for every webstore purchase to a community charity (June’s donations went to the Trussell Trust – a UK-wide network of Food Banks), and the charities they support will change monthly to help those in need, say Five Points.

www.papa.org.uk 33

Ideal requirements ■ 4.5 m+ Frontage ■ 850 sq ft (ground floor) up to 2500 sq ft (or smaller with ability to extend) ■ High visibility (Arterial routes, corner location, roundabouts) ■ Parking availability ■ Planning - Hot Food Takeaway consent ( or potential for change of use) ■ High street, retail park, neighbourhood parades, out-of-town and non-traditional retail locations considered.

Site Finder’s Fees £10k for all sites*

*T&C’s apply.

Please see https//corporate.dominos.co.uk

Scotland/NI/ROI/NE

Scott Grindlay T: 07391 017 808 Scott.grindlay@dominos.co.uk

Yorks/Mids/East

Ben Frudd T: 07825 878 904 ben.frudd@dominos.co.uk

NW/W Mids/Wales

Kirsty Berry T: 07956 544 094 Kirsty.berry@dominos.co.uk

London

Robin Dunne T: 07453 021 963 robin.dunne@dominos.co.uk

South East + West

Sam Moore T: 07391 013 802 Samantha.moore@dominos.co.uk

Hayley Laskey

T: 07584 346 144 hayley.laskey@dominos.co.uk

Priority target areas: Scotland/NI/ROI/NE

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Birmingham - Moseley

South East + West

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Bangor (NI)

NW/W Mids/Wales

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Ash Green

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Carrigaline

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Birmingham - Marston Green

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Axminster

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Cavan

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Birmingham - Oldbury

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Banbury - South

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Coleraine

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Bridgnorth

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Bishop’s Cleeve

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Cork Glanmire

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Cardiff - Merthyr Road

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Bournemouth - Westbourne

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Crook

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Cheadle (Staffs)

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Bracknell - Easthampstead

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Darlington East

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Clitheroe

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Brighton - Moulsecoomb

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Derry City Side

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Daventry North

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Bristol - City North

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Guisborough

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Dorridge/Knowle

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Bristol - Stoke Gifford

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Hexham

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Holyhead

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Brixham

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Liverpool Kirkby

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Canterbury - St Dunstan’s Street

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Oswestry

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Canterbury - Wincheap

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Middlesbrough Coulby Newham

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Newcastle Jesmond

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Newtownards

Pershore

Chipping Norton

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Peterhead

Pontypool

Cinderford

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Peterlee

Prenton

Crawley - Bewbush

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Yarm

Tylorstown

Dursley

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Whitchurch

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Fareham - Portchester

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Falmouth Penryn

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Gloucester - Hempsted

Yorks/Mids/East ■

Ashby de la Zouch

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London ■

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Brigg

Bermondsey

Hoo St Werburgh

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New Milton

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Hatfield Station

Cabot Square

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Plymouth - Lower Compton

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Hemel North

Charlton

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Ringwood & Verwood

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Lincoln Ermine

Creekmouth

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Sherborne

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Louth

Dagenham

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Southampton - City Centre

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Malton

Kennington

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Southampton - Townhill Park

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Normanton

Lewisham

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Norwich South

Marble Arch

Teignmouth

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Wickham

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Royston (Yorks)

Norwood Green

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Sawbridgeworth

Poplar

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Skegness

Soho

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Welwyn North

Stepney Green

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Wetherby

Stratford

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Whitby

Waterloo

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ALLERGENS

Allergen ADVICE As of October 2021, all pre-packaged foods sold in foodservice outlets (that packed the food) will need to be labelled so that any allergens are clearly highlighted; the changing nature of the food business in recent times prompting businesses to act now.

ASSURED ADVICE FROM PAPA A set of guidelines for labelling food to go products under the new Food Information regulations has been published by the Pizza Pasta & Italian Food Association (www.papa.org.uk correct as of 13 May 2020).

These guidelines, which have Assured Advice status, have been designed to help member businesses comply with the regulations which in turn help operators to be able to provide more information to their consumers.

The Pizza Pasta & Italian Food Association agreed to take on a Statutory Primary Authority Role to represent its members and encourage consistent standards across the industry by providing Assured Advice on environmental health and trading standards issues.

Essentially, the Assured Advice Scheme means that issues directly affecting sandwich and food to go businesses can be dealt with consistently across the UK so that everyone is treated the same. By following the guidance PAPA produces under the scheme, all local enforcement officers (including environmental health and trading standards) must accept the procedures set out in that guidance.

On issues that affect the food to go industry as a whole, the Association will work with government agencies and its Primary Authority (Slough Borough Council) to produce and agree guidance for the industry which, once approved, becomes Assured Advice.

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Under the Assured Advice scheme, this guidance must be respected by enforcement officers across the country and all members following that guidance are protected from being challenged on it. Furthermore, if members have any problems in relation to the advice, they can refer them to the Association who will take them up on their behalf.

The Labelling Guidelines that have been drawn up by the Association set out how current food labelling legislation should be applied by UK food to go businesses, and the scheme has the full backing of the Department of Business, Energy and Industrial Strategy (BEIS).

This guidance applies to the Food Information (Amendment)(England) Regulations 2019, and these guidelines apply to England only at this time (it is expected that the legislation will be replicated for the devolved nations in due course).

After 1 October 2021, all pre-packaged foods sold in foodservice outlets (that packed the food) will be required by law to be labelled with the name of the product and an ingredients list, with any

allergens highlighted. This new legislation brings the foodservice sector closer in line with the requirements for packaged foods sold through retail outlets.

There are currently 14 allergens that are required by law to be listed, and these are ingredients which have been identified as causing illness, allergic reactions and in some cases severe illness and occasionally death.

• celery • cereals containing gluten – including wheat, rye, barley and oats • crustaceans – such as prawns, crabs and lobsters • eggs • fish • lupin • milk • molluscs – such as mussels and oysters • mustard • tree nuts – including almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts • peanuts July 2020

ALLERGENS the products they are ordering may contain.

In both the above cases, if there is any risk of cross contamination, this should also be made clear to customers.

In addition, the regulations also require that information about ingredients and allergens must also be available at moment of delivery. This can be done by labelling the product, on a menu that is delivered with the product, verbally by those making the deliveries or by providing a telephone number on the packaging that customers can call for the information.

In all the above cases, care must be taken to ensure that the information provided is accurate and the allergen information must be clearly linked to the individual product it relates to.

Details of PAPA’s full Assured Advice on Allergen Labelling (revised May 2020) can be found at https://www.papa.org.uk/ index.php/assured-advice/701-assuredadvice-on-allergen-labelling

• sesame seeds • soybeans • sulphur dioxide and sulphites (if they are at a concentration of more than ten parts per million) THE REGULATIONS The new regulations amend the Food Information Regulations 2014 (FIR) which requires food businesses to adhere to Regulation (EU) No. 1169/2011 and ensure that all mandatory food allergen information is accurate, available and easily accessible to their customers.

Currently, foodservice businesses are able to provide this information in a number of ways, including orally on request, but are not required to print it on labels. From 1 October 2021 all foods that are pre-packed (except those that are loose and packed at the request of the customer) must be labelled with the name of the product and an ingredients list with any allergens highlighted clearly – emphasised, usually in bold lettering.

DELIVERED FOOD The new rules do not alter the requirements for food that is sold remotely, such as via deliveries. In this case, if the order is placed remotely, such as via a website or telephone, the information about allergens must be provided at the point of purchase as well as being available at the moment of delivery.

In the case of websites, customers should be provided with ingredients including allergen information at the point they make the decision and before payment is made. In this case the only information that needs to be provided is the list of allergens as there is no requirement for an ingredient list for foods sold by distant selling.

Where orders are placed over the telephone, those taking the orders should have information about allergens they can refer to and should ask every customer if they have any intolerances and inform them of any allergens that

A NEW WAY OF OPERATING Even before the re-opening date for the hospitality industry had been confirmed in the wake of Covid-19, food businesses up and down the country had been trying to prepare themselves for a new way of operating.

No-contact dining, pre-order, click and collect, and social distancing are all concepts that were almost unheard of just a few months ago, but these are fast becoming the new normal for many hospitality businesses now.

www.papa.org.uk 37

ALLERGENS More and more food operators are either starting, or expanding, their takeaway offerings, making the ‘food to go’ market one of the success stories of lockdown. The adoption of technology has played a vital role in how a business communicates and interacts with its community and customers, allowing them to set themselves apart and thrive in the current landscape.

TRUST AND TRANSPARENCY Many businesses have been quick to adopt new technologies to support social distancing, whether it’s using click and collect software to reduce queues at busy times or communicating allergen information with their customers.

If customers with food allergies can see allergy information with the touch of a button, they can make safer and better informed choices and will be more likely to purchase something. Trust and transparency are key to getting this right.

Even the largest food companies face challenges with complying consistently with existing legislation and providing the right level of information that customers want and that keeps them safe. Small operators with limited time and resource find this even more challenging. However, this will only get more challenging as legislation and enforcement tightens, and consumer expectations and the level of allergy sufferers rise.

Whilst most businesses have been quick to adapt with regards to social distancing, the underlying issues have not gone away. Legislation and enforcement tighten, and consumer expectations and level of allergy sufferers rise, and for the most part, it is still difficult for foodservice businesses to obtain and maintain complete and accurate food data (some still work from printed Excel sheets).

Food operators now have a huge choice of digital solutions to choose from to enable them to operate with minimal or no-contact, but many do not consider the level of detailed allergen and ingredient information required to meet existing and future legal obligations with regards to allergen communication, i.e. at point of order, and point of delivery or collection.

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FOOD SAFETY Despite some of the focus shifting onto social distancing and keeping Covid-19 at bay, food safety is just as important now as it has ever been. And although many new businesses may have pivoted to a takeaway model, they still need to follow the FSA’s guidelines with regards to communicating allergens.

The FSA’s guidance states that if food is sold online or over the phone, allergen information must be provided at two stages of the ordering process: • before the purchase of the food is completed - this could be on a website, or on a digital or printed menu or over the phone.

• when the food is delivered - this can be an allergen sticker on the box or an enclosed copy of a menu containing allergens, or over the phone.

Alongside current legislation, from 1 October 2021 ‘Natasha’s Law’ will come into effect, requiring food businesses that sell pre-packed directly for sale (PPDS) foods to have to include product labels providing the full ingredients contained, with allergenic ingredients emphasised within it. This will certainly be a challenge for many operators who struggle to meet existing legislation.

SINGLE SOURCE SOLUTION Helping to meet these challenges is Kafoodle - a full kitchen management system as well as a robust click and collect system providing foodservice businesses with an integrated single source solution that is invaluable now, but essential for the future, feel its creators.

Recipes are created using supplier ingredient data, and then the ‘brain’ behind Kafoodle Kitchen does all the hard work by calculating the nutritional values, assigning allergens, and generating compliance labels. It can even work out per-serving costs allowing the businesses to improve compliance and operational policies, whilst still keeping an eye on costs, say the company.

Have a change to a recipe or an updated ingredient? Then simply enter the new details into Kafoodle, and it will recalculate the nutritional values, update allergen information and have updated labels ready to print at the click of a

Kafoodle works with a wide range of operators, including Pizza Pilgrims.

button. The digital menus that customers see will also automatically update in real time, making sure that they are always getting the correct information at the point of purchase, point out Kafoodle.

As well as ‘does contain’ allergy warnings, food outlets should also be able to inform customers of any risks of cross-contamination, feel Kafoodle’s creators - i.e. where a menu item ‘may contain’ an allergen as a result of operational processes.

Kafoodle enables food businesses to track and communicate ‘may contains’ as well as ‘does contains’, allowing customers to make a more informed decision about what they eat depending on their specific sensitivity.

TAILORED The powerful food preference filtering within Kafoodle’s digital menus also helps to reinforce the customer’s trust by allowing them to filter the menus based on their individual needs and requirements. By selecting an allergen to avoid, or dietary preference, or even down to individual nutritional values (calories, fat, salt etc), for example, the customer can fine-tune the menu to only show what is appropriate for a truly personal and safe customer experience.

July 2020

ALLERGENS

Kafoodle worked with the Metropolitan Pub Company (a division of Greene King) for the launch of their much anticipated click and collect service. Launched on 22 May (a Bank Holiday weekend), they saw an influx of orders over the first week which the Kafoodle system and the pubs themselves were able to handle expertly. The launch exceeded expectation and the planned roll-out to their wider estate has been brought forward; the chain is also expanding on their pub meals selection to also offer a grocery click and collect service for their local communities.

Kafoodle works with a wide range of customers, from small independent restaurants to national contract caterers and across hospitality, healthcare, education and corporate catering, supporting OCS, Havering Catering Service, Pizza Pilgrims, Kurbside Kitchen, Kalimera and The Vurger Co with all aspects of digital kitchen management and allergen control.

As a modular system, Kafoodle can be as streamlined or powerful as a business needs it to be. Starting with its Essentials package, for example, it can be set up in just a few hours and offers overnight payments (rather than weekly) so that the revenue can get to the business when it’s needed.

RENEWED FOCUS Bureau Veritas says that it has been pressing food organisations to pay closer attention to accurate allergen labelling, especially as the coronavirus pandemic continues to impact the industry.

Jointly established by the International Accreditation Forum (IAF) and the International Laboratory Accreditation Cooperation (ILAC), World Accreditation Day (held on the 9 June this year) is a global initiative to raise awareness of the importance of accreditation. This year’s theme focused on how accreditation supports food safety, highlighting how it ensures competent and impartial inspection, certification and testing services in every part of local, national, and international food chains.

Accurate food allergen labelling has never been more important to ensuring food safety, feel Bureau Veritas, particularly as producers, takeaway restaurants and delivery services have seen a surge in demand during the recent coronavirus lockdown.

“This year’s World Accreditation Day and its focus on food safety came during a very challenging time for the food industry due to the ongoing coronavirus pandemic,” says Tracy Wain, food safety technical manager at Bureau Veritas.

“Hospitality closures forced many outlets to offer takeaway-only services for the first time during the lockdown, and they have also had to quickly develop new contact-free and cashless delivery and takeaway collection methods. As such, the way in which allergen information is given to customers may have had to change too.

“Meanwhile, food manufacturers are not only having to deal with supplychain disruptions, they are perhaps having to operate in a different way to ensure that social distancing can take place throughout the workplace.

“Amid these urgent priorities, not to be overlooked is the need for businesses to still ensure they are correctly labelling the 14 allergens set out by the Food Standard Agency’s (FSA) guidance, and as required by law. This is vital to bolstering the confidence of consumers, suppliers, purchasers, and specifiers in

the quality and safety of food as well as maintaining accreditation.”

According to Bureau Veritas, the food industry has in any case been under increased pressure in recent years to provide accurate food allergen and ingredients labelling, and the coronavirus pandemic has only heightened this requirement.

“Consumers, the FSA and the government will expect this as the standard going forward. The good news is, with much of the industry already overhauling their operations and introducing new ways of working, now is the perfect time create, review and implement robust systems for food labelling, as ultimately, it could help to save lives,” adds Tracy Wain.

Bureau Veritas (www.bureauveritas. co.uk) offers a wide range of robust certification and compliance services aimed at the food sector, its health and safety team having recently released its ‘Restart Your Business’ service to help provide a voluntary, independent assessment of a firm’s Covid-19 readiness to re-open their business premises.

LABELLING SOLUTIONS Early June saw the launch of a new comprehensive food labelling system – Allergen Checker - to help catering and hospitality businesses protect their customers who have food allergies.

Allergen Checker has been created by catering-industry experts based in York, and is an easy to use, online system which enables restaurants, cafés, pubs and other food outlets to easily identify and display all allergens and ingredients in their food products, say the company (www.allergenchecker.co.uk).

The launch is particularly aimed at the UK’s burgeoning takeaway industry, which is experiencing huge growth in the current Covid-19 crisis, with many food outlets having been forced to close during the pandemic and find new ways of reaching their customers.

Many thousands of takeaway food products are potentially being delivered to customers without full ingredient labels, potentially putting customers who suffer from food allergies at risk, claim Allergen Checker (in the UK, an

www.papa.org.uk 39

ALLERGENS

estimated 2 million people are living with a diagnosed food allergy, and 600,000 with coeliac disease, they also point out).

After signing up for the online tool, users can create their own virtual store cupboard, input ingredients, identify allergens and print customised full ingredient labels to attach to takeaway items, so customers know exactly what’s in the food they’ve ordered.

“As businesses emerge from the current Covid-19 lockdown, hundreds of new takeaway services are starting up.

However, many businesses simply don’t have a system in place to display full ingredients lists on their food products.

It’s just not something they have necessarily needed to think about until now,” says founder of Allergen Checker, Mark Morgan-Huntley.

“As someone who has worked in catering for many years, I wanted to find a solution to this challenge for businesses in the industry. We have specifically designed Allergen Checker to help conscientious caterers protect their customers who have food allergies and intolerances.”

Allergen Checker is a subscriptionbased service, costing less than £1 per day for unlimited ingredients labelling.

The company says that it is also donating £10 per subscription to the Natasha Allergy Research Foundation, which funds vital research into food allergies.

NEVER MORE IMPORTANT With changes in delivery and collection methods introduced as a result of Covid-19 and the increased requirement for a contact-free, socially distanced experience, the need for accurate allergen labelling has become even 40

more important, stress labelling solution provider, Tri-Label.

“Until now food-to-go retailers have been required to hold a list of allergens behind the point of sale, but the foods themselves have not been required to carry labels and information on allergens, as it is assumed that the customer can speak with the person who made or packed the product for this information,” explains Tri-Label’s Alan Bryson.

“This led to people mistakenly thinking that the food does not contain any allergens. Face to face communication has no longer been an option as orders for home delivery or collection are being taken via websites or by phone. While there is plenty of advice out there for food businesses to ensure customers with allergies are identified, the failsafe remains accurate labelling.”

The importance of accurate allergen labelling came into sharp focus with the death of Natasha Ednan-Laperouse, on a flight in July 2016, following an allergic reaction to a baguette purchased shortly before at Heathrow Airport, and it was that tragedy which led to the introduction of stricter labelling regulations for prepackaged food, introduced in September 2019, and known as ‘Natasha’s Law’.

The new legislation, which applies to England, Wales and Northern Ireland, mandates full ingredient and allergen labelling on foods which are pre-packed for direct sale and comes into effect from October 2021. Before the Coronavirus crisis developed, the Food Standards Agency (FSA) was developing a working interpretation of the types of food to which the legislation applies, giving food businesses 18 months to prepare for the new requirements.

With the topic now reaching a larger audience through the national media, point out Tri-Label, and the recent anaphylactic shock storyline on popular soap opera Emmerdale which is watched by millions, the subject remains one of significant importance both to customers and the foodservice businesses and their employees.

The Chartered Institute of Environmental Health (CIEH) advises that for website and phone ordering, businesses must clearly communicate with customers and highlight any allergies or intolerances. These should then be communicated to kitchen staff to ensure the specific allergenic ingredient is avoided as well as ensuring food is prepared safely by avoiding cross contact. Allergy sufferer’s meals require clear labelling, identifying individual food items to avoid mistakes on delivery and unpacking by the customer.

“Not only does this mean that business owners or managers and their staff need training to ensure they are familiar with the full list of 14 allergens, but also that any recipe or menu change must result in a labelling review,” adds Alan Bryson.

“CIEH also advises that during delivery, food prepared for allergenic customers should be stored separately to avoid any cross contact, but only accurate labelling can provide a failsafe on delivery and truly give consumers confidence.”

Tri-Label Online is a flexible, secure, easy-to-use, low-cost cloud-based software package which is updated every time there is a change in legislation; it can be accessed through a PC or Mac, using any internet browser, has unlimited capacity, and automatically backs-up data. The user is given unique login credentials to access their account, which can be linked to other users within the same organisation or setup in standalone mode.

The user inputs their ingredient constituent parts and nutritional information (Bloomer Bread – Wheat, Salt, Yeast, Water etc; Calories 100, Carbs 130 etc.) based on a 100g measurement (this information is sourced from the ingredient supplier). The user then inputs their recipe for each product by weight (Bloomer Bread 180g, Cheese 60g, Butter 5g). Tri-Label Online then automatically July 2020

ALLERGENS generates the quantitative ingredient declaration (QUID) including allergens and nutritional information.

The database of ingredients, nutritional, allergies and product information (and much more) can then be printed using a template layout to suit the label format and customer’s needs in terms of font, colour, size and position of text. A centralised system gives instant control over food labelling information for national organisations where continuity of recipes and branding is essential.

“Tri-Label Online is designed to be affordable, easy to use and printable from any authorised location with a printer,” says Alan Bryson. “The database is stored online and can be accessed from any web connected device. Any A4 inkjet/laser or reel thermal printer can be used, provided is uses a standard print driver. This means A4 sheets of labels for small to medium producers and thermal reels for medium to large outlets or chains.

“Tri-Label Online is available now and already services a huge volume of customers,” adds Alan Bryson. “We offer excellent support and training, and endeavour to stand out in a traditional market with innovative solutions and

cutting-edge ideas.

“Natasha’s Law creates a great opportunity for the foodservice sector to enhance its reputation by acting to provide consumers with essential allergen information – and it should act now.”

NEW PRODUCT Frozen food distributor Central Foods launches new KaterVeg! vegan mince for foodservice Frozen food distributor Central Foods launches new KaterVeg! vegan mince for foodservice Frozen food distributor Central Foods has launched a new vegan mince for foodservice customers as demand for plantbased products continues to rise.

The KaterVeg! vegan mince is high in protein and low in fat and can be used as a meat substitute in a wide range of dishes from spaghetti Bolognese and chilli to lasagne and shepherd’s pie.

It is the only frozen vegan mince currently available to foodservice operators that is also suitable for those on a gluten-free diet and is the perfect ingredient for catering operations across the sector, including schools, care homes, universities, pubs and restaurants.

“Vegan and plant-based options have been growing in popularity for some time but according to Mintel, a quarter of young British millennials say that the coronavirus pandemic has made a vegan diet more appealing,” says Gordon Lauder, MD of Central Foods.

Call 01604 858522, or visit http://www.centralfoods.co.uk. www.papa.org.uk 41

DELIVERY & TAKEAWAY

Delivery and takeaway The ability of operators in the pizza, pasta and Italian food business to offer delivery and takeaway has been encouraged and proved vital, as well as profitable, in recent times, sustaining both businesses and their customers in a trend that could establish itself further.

PAPA ADVICE Back in April, as ‘lockdown’ set in, according to Office for National Statistics’ Statistical bulletin (Consumer price inflation, UK: April 2020), overall, food prices fell 0.1% between March and April this year. However, where fast food and takeaway services were available, the ONS observed price rises across a number of items - the largest monthly price rise of 7.3% coming from takeaway or delivery pizzas.

In line with government guidelines, the Pizza Pasta & Italian Food Association (www.papa.org.uk) is helping to make sure that businesses can operate safely in the current conditions by offering delivery and takeaway guidance during Covid-19, as well as guidance for delivery drivers.

Aspects of importance include the maintenance of safe distances, hygienic 42

food handling practices, efficient order taking, good delivery logistics, as well as having the right insurance for delivery drivers, as standard business use insurance does not cover food delivery.

It is very difficult for food businesses to get delivery insurance for their drivers and therefore it may be necessary to get drivers themselves to take out their own cover, which they can do just for the time they are working. However, ownerdrivers may not be aware of this and

Mamma Mia’s in Oxford report stronger takeout and delivery sales in recent times.

so operators need to make this clear to their drivers. Thus, if your business does not normally do takeaways or deliveries, make sure that your business insurers are aware that you are now doing this.

BALANCING ACT Although operators are now able to re-open their premises for a sit-down service, in the short to medium term, and in a time of great economic uncertainty, the chances are that many will decide to persist with, increase or focus solely on, their takeaway and delivery options.

As to whether or not this will become the predominant case for the pizza, pasta and Italian food sector remains to be seen. For many, it remains something of a juggling act as re-opening food businesses adjust to life post-lockdown.

“We’ve certainly seen stronger takeout and delivery sales than we normally would, and the support we’ve received from our local community has been fantastic,” report Oxford’s Mamma Mia’s, who switched to offering delivery and takeout during lockdown.

July 2020

DELIVERY & TAKEAWAY

Delivery and click and collect have kept things going, but the theatre-style nature of pizza making is hard to beat.

“Beyond a few queues at busy times, we’ve coped well and feel that customers have been happy to accept the restraints that come with social distancing. We encourage our customers to warm their pizzas through in the oven for a few minutes when they get home and so far we’ve received nothing but positive feedback.

“At the same time, we have been constantly monitoring government advice and planning accordingly. We hope to be able to open both restaurants soon, but this will be dependent on the rules in place and also in being able to ensure correct staffing levels so that we can provide the service that we aspire to. Any changes in the restaurants will be dependent on social distancing rules, and as both of our restaurants are small, it may not be feasible to re-open fully if distancing constraints severely limit the number of diners we can allow in at any one time.”

“Click and collect and delivery services have kept our business running and our customers happy throughout lockdown. We even pivoted quickly and launched our own delivery service

with our current members of staff,” says co-founder and co-owner of Purezza, Tim Barclay.

“However, we aren’t viewing this as our future. Whilst delivery and collection have always made up a large number of our customers, the vast majority have always been dine-in and we believe it’ll continue to be so. After all, our restaurants aren’t just about food. They’re experiential, and they provide a healthy dose of escapism and socialising. There’s nothing quite like the roaring theatre of the pizza oven, and the experience of the pizzas fresh from cooking.

“So, we’ve geared our future towards dine-in, and with ambitious redesigns of our restaurants have actually secured more seating than ever in both our Brighton and London branches.”

into the box and are sealed with our Quality Guarantee Seal sticker ready for customers to enjoy in their own homes.

Our drivers call the customer when they are outside, place the order on top of an empty box and wait for the customer to collect it. We have also stopped cash payments and our franchisees are working on a delivery only model, so at the moment, customers can only order delivery pizza rather than visit our stores.

“Papa John’s Quality Control Centre (QCC) has and continues to do a sterling job. The team has ensured every delivery is fulfilled to all the stores throughout the UK while adhering to government guidelines on staff safety and engaging with suppliers. This has meant increasing the number of shifts at our dough factory to manage output safely. These guys are the engine of the business.”

FRANCHISEES ADAPT “We have issued guidelines and detailed information to our franchisees on how to keep their staff and customers safe during the current health crisis,” reports Phil Gaffer, QFP, franchise sales and business development manager Papa John’s UK. “This has been our absolute priority as a business. One of the benefits of being a global organisation, is that we can use ‘lessons learned’ from the other countries we operate in around the world and this knowledge has been shared so best-practice approaches can easily be implemented,” “At Papa John’s in the UK, we are fortunate to be able to support our communities by delivering hot food to those staying at home and to people in outdoor locations that are in line with government advice, all the while continuing to offer them great value for our top quality pizza made with the freshest, finest ingredients. However, processes have had to be updated to ensure social distancing rules can be observed at all times by staff. For some franchisees, this means they have needed to open earlier so staff have more time and space to move around the premises, for example.

“We have also introduced contactless delivery. Our pizzas are cooked in our ovens at 4500C, they go straight

POPULAR CHOICE Early on when the pandemic hit, Dr. Oetker Professional (www.oetkerprofessional.co.uk) were quick to recognise the challenge many operators were now facing with the launch of a new and timely guide aimed at helping foodservice operators – and not just those already in the pizza and pasta world - get set up with takeaway and pizza delivery.

Their online support hub brings together valuable information on how businesses can tap into the booming delivery and takeaway market in the form of advice and downloadable guides for chefs and operators. As well as a three step guide to getting a takeaway and delivery pizza up and running (namely, choosing your takeaway partner, oven equipment and how to plan your delivery), there are also top tips to ensuring success, together with advice on team safety, licensing and marketing.

“The hospitality industry has been hit hard during the Covid19 outbreak

www.papa.org.uk 43

DELIVERY & TAKEAWAY but we’re fighting back,” says Richard Cooper, senior brand manager, Dr. Oetker Professional (UK).

“Here at Dr Oetker Professional, we wanted to show businesses that delivery can be a solution to staying open in the current climates and long after the lockdown is over. Pubs and restaurants are now able to act as takeaways to deliver food, and pizza’s versatility and popularity can make it the ideal option. With our pizza expertise, we are here to support businesses when they need it the most and work together to help them succeed.”

The UK pizza market is worth £4.9billion according to 3EMI Global Pizza Market 2017 data, and Dr Oetker Professional’s Takeaway range features its very popular Chicago Town Takeaway brand which can help businesses stay ahead of the game, feel the company. This pizza’s signature tomato sauce, stuffed crust and rising dough offers pubs and restaurants alike a high quality takeaway pizza option that doesn’t require special ovens or pizza skills, point out the company, as well as customisation potential; its raw dough base also helping to deliver the taste of an authentically home-made pizza that can be delivered to the customer’s door.

“Dr Oetker Professional is proud to work closely with operators across the foodservice industry. We know pizza and how it can work for businesses especially during these uncertain times. With our invaluable knowledge, we feel that we can help advise businesses on everything from food packaging and ensuring the delivered product quality is as good as when it left the kitchen, to checking license permissions,” adds Richard Cooper.

During the pandemic, it’s been no surprise that Brits have turned to takeaway food for comfort, with pizza featuring in the top 10 of most popular foods, oberve the takeaway delivery platform, Foodhub.

Their sales figures have confirmed that demand for pizza is up, with a 115% increase in orders since lockdown started, they report. Demand for delivered garlic bread was up to by 148% with fries, as a side, they add, a must for operators looking to boost sales, as they also feature heavily in Foodhub’s ‘top 10’.

Fish and chips topped the takeaway table (up 208%), they report, followed

by Quarter Pounder Burgers (up 158%) 44

as homebound Brits looked for ways to satisfy their taste for fast food. Other foods on the up when it came to takeaway and delivery in recent times included sausage and chips (up 152%), chicken burgers (up 147%) and Chicken Nuggets (up 146%).

Pizza came in ninth place, and by adding a side of fries and you’ll be appealing to an even bigger fan base, suggest the platform.

Even in ‘normal’ times, chips, wedges and fries make up 60% of potato servings out of home, accounting for the lion’s share of both value and volume, and with most being sold through fast food outlets and pub restaurants according to ADHB UK FoodServiceReview November 2019 data.

However, many takeaway and home delivery operators have traditionally had a soggy problem to resolve in order to keep everyone satisfied, feel Lamb Weston, because fries don’t always travel well.

However crisp, golden and delicious they might be at the restaurant, they invariably reach their destination cold and soggy, claim the company, who have developed a new concept called Hot2Home™ Fries to tackle the challenge.

Hot2Home keeps fries hot and crispy for an amazing 20 minutes, claim the company, having already wowed the industry since launching by scooping a Silver Award for Foodservice Best New Ingredient, Component or Accompaniment Product in the British Frozen Food Federation’s (BFFF) Product Awards 2019 and the Gold Award at the Casual Dining Show’s Innovation Challenge in 2019.

The Hot2Home concept features newly developed fries with a special ultra-thin starch coating (a closely-kept secret recipe, say Lamb Weston) to ensure they stay crispy and flavourful longer, together with patented packaging that works with the fries coating to stay hot and crispy for 20 minutes (skin on fries are available too, they point out).

Hot2Home are gluten-free and available in two cut sizes as a single product for dining in, or as part of the one-fry solution for home delivery and takeaway with the patented package. Their

packaging has also been created with sustainability in mind with the wood used for the carton board being harvested under the Forest Stewardship Council (FSC) and the greaseproof coating on the cardboard being also fully recyclable so that the consumer can dispose of the packaging at home.

PACKAGED TO GO “As Brits now turn to their local café or restaurant for respite from the lockdown, many of our country’s pubs, bars, restaurants and cafés have initiated a home delivery or takeaway collection service to enable them to keep trading in recent times, as well as help support their local communities,” confirms Becci Eplett, marketing manager at packaging company, Huhtamaki UK. “For many businesses who have never even considered takeaway food before, this has been a rapid learning curve and they have had to adjust to the new challenges quickly and safely.”

To help to meet the increased demand for quality takeaway and home delivery packaging that is suitable for a wide variety of food and drink, the team at Huhtamaki have put together a new Home Delivery Packaging Portfolio (www.foodservice. huhtamaki.co.uk).

This range comprises 55 products, some of which are brand new, just to meet the increasing demand, report the company.

There is carton board packaging for hot serve, plus Huhtamaki’s innovative fluted board range which allows food to be heated in the pack, as well as paperboard cartons that are great for sauces, noodles or pasta and rPET tumblers with lids, and all aimed at takeaway or home delivery applications.

July 2020

DELIVERY & TAKEAWAY

When adding, or switching to, a takeaway delivery service, operators need to ensure that their takeaway service doesn’t mean a loss of food quality, which is why delivery bags can help out in achieving restaurant-standard experiences, emphasise delivery bag company, Vollrath.

Vollrath’s new range of food transport and delivery bags - available from Foodservice Equipment Marketing (FEM, www.fem.co.uk) – have been designed to maintain temperature longer and preserve the integrity of the transported food. The range includes pizza bags, tower bags, catering bags and food delivery backpacks, and all the bags have a moisture-resistant 8mm think foil liner and thick poly batting insulation on all sides, say FEM. Velcro closing flaps and zipped lids provide extra insulation, while heat pads and portable battery packs on some models add heat during transport and extend the delivery radius and timescale.

Heavy-duty stitching and webbed handles provide a durable construction designed for longevity and to protect the contents of the bag. Sturdy bases ensure stability for easy loading and transportation. A clear plastic insert window offers opportunities for branding or product identification. The bags and inserts fold flat for easy storage and the vinyl liners are easy to wash and keep hygienically clean.

There are three different levels of Vollrath bags available. The 3-Series offers the baseline; in these the hot food generates heat in the bag while the high-performance insulation helps retain the heat. The standard 5-Series features an integral heat pad that preheats the bag before use. Once at the required temperature, the heat pad can be unplugged for easy transportation or it can be connected via an optional 12V in-car power changer to continually heat the bag during transport.

The top of the range 5-Series has a heat pack and a power pack for greater 46

flexibility. With five heat settings, operators can pre-heat the bag, and continue to heat it during transport without using a charger.

Depending on setting and bag size, power pack charge will last from three to four hours. Between deliveries the included 12V in-car charger can be used recharge the lithium-ion battery power pack (list prices for the delivery bags start at £105 for the VDBM300).

“We have seen a huge upsurge in our Sweetheat pizza delivery bags over the last two months with many restaurants as well as takeaways starting home delivery,” reports Nazim Maniar, MD of Dewsburybased and PAPA-award winning hot bag company, Sweetheat Technology Ltd (www.sweetheat.co.uk).

Sweetheat heated delivery bags are easy to use, with no heating elements or wires, having been designed to hold food such as pizzas, curries, Piri Piri chicken and fish and chips at a constant 90°C during delivery service. The bags allow food to travel without sweating and condensation via unique, flexible heating elements contained inside the bags. These bags, which are tough and washable, can be heated with powered transformers supplied with three connections or with a fully assembled four or five tier shelving units.

As the heat is continuous, the food inside does not sweat, say Sweetheat.

Instead, it stays at constant temperature, and is ready to serve to the customer as though it had just come out of the oven, claim the company. Their customers include restaurants, takeaways, pizzerias

and meals on wheels services, including Center Parcs, Pepes Piri Piri, Tony Macaroni Italian Restaurants and Hertfordshire Independent Living.

DESSERTS DELIVERED On starting up a home delivery or click and collect service, for many businesses in the Italian food sector this has meant main meals such as pizza or pasta, but desserts can be equally welcomed by customers who miss eating their favourite restaurant’s ice cream or gelato, suggest ice cream equipment company, Carpigiani.

“At the start of the lockdown, Carpigiani set up the Carpigiani Dessert Club,” says Joe Yates, trainer, demonstrator and development chef at Carpigiani UK. “This is a new, online experience formed to host a community of likeminded people looking to share knowledge and gain insight into the wonderful world of ice cream, gelato and associated delights.”

The Club launched with a series of free 30 to 60-minute webinars, and the first one saw Joe Yates demonstrating how independent producers could quickly access the profitable home delivery ice cream and gelato sector.

The webinar covered all the topics needed to get started in home delivery, from considering the delivery territory (local or national delivery), whether to engage with a partner such as Deliveroo, UberEATS, Just Eat etc. or to use a company delivery vehicle and driver, delivery fees, range available and suitable packaging, as well as the promotional methods used to drive the delivery business. As many businesses now start to re-open their doors, home delivery could remain as a profitable, additional sales opportunity, suggest Carpigiani (https:// www.carpigiani.co.uk/dessert-club/).

July 2020

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INSIGHT

A changing

landscape FIVE STATS HIM (www.himshopper.com) – who specialise in market insight across the food and grocery sector – point to five stat’s from their UK Recovery Report 2020 to help provide a deeper understanding of what the UK food and drink industry should expect in the weeks and months to come.

1. The UK eating out market is set to decline 60-70% in the full year to December 2020 With most restaurants, bars and cafés having been shuttered, aside from those outlets able to offer takeaway or delivery, the hospitality industry has been hit hard. Demand for delivery has also not been as high as was initially expected due to consumers remaining cautious with their 48

spending - 63% say they are actively trying to save money, HIM found in their survey.

2. 43% of consumers are looking to work from home more often The number of people working from home has increased from just 5% pre-lockdown to 60% during the quarantine. Much of the UK workforce has had to adapt quickly to working in a new environment and in some cases balance childcare into the mix too. However, are those working from home settling into a comfortable routine, or are they missing the interaction with their colleagues?

One-fifth definitely plan to work from home more often in the future; 22% say they might work from home

How might consumer behaviour alter in the wake Covid-19, and what are the likely changes we can expect to see in out of home eating?

more and 5% were already working from home, HIM found. This shift in favour of home working could have a significant impact on outlets in travel hubs which rely on commuters, but may benefit more local, residential stores that could see an increase in footfall at lunchtime, suggest HIM. 3. 64% of consumers are worried about visiting eating out venues Whereas grocery shopping is a necessity, eating and drinking out falls within discretionary spend that can easily be foregone. With consumer confidence at almost a record low and social distancing measures set to be in place for the foreseeable future, we can expect the return to eating out to be slow, feel HIM. The onus is on operators to reassure consumers that July 2020

INSIGHT it is safe to visit restaurants, pubs and cafés in order to combat this ‘fear of going out’ (FOGO).

4. 45% of consumers feel confident about their financial position over the next six months With consumers looking to save and limit discretionary spend, there is a positive outlook for personal finances, report HIM. Nearly half (45%) of consumers are confident about their financial position over the next six months, compared with 21% who aren’t feeling confident, they found. The grocery retail and foodservice delivered sectors are in a good position to capitalise on this confidence, but those foodservice operators who react quickly could also get their fair share of the pot, they propose.

5. 29% are shopping online for food and drink more than they did before lockdown began Nearly a third of UK consumers are using online grocery services more now than they were before lockdown began. Retailers have had to adapt incredibly quickly to meet a surge in demand. However, this hard work will not go to waste once lockdown eases.

One-fifth of consumers that have used online grocery more in lockdown plan to continue to do so once the restrictions ease. This rises to over one-third for 25-34-year olds, their research showed.

FOUR POSSIBLE SCENARIOS There is no doubt that Covid-19 has caused a monumental shift in consumers’ food and drink habits. The boundaries between eating at home and out-ofhome, once blurred, have now broken down, resulting in unprecedented changes to supply and demand of food and drink in the UK, feel market analysts, IGD. In 2019, the split of consumer spend on food and drink was one third (36%) in foodservice and two thirds (64%) in retail, they observe, whereas in 2020, Covid-19 and the resulting lockdown measures and closure of all non-essential shops, pubs, restaurants, and cafés, will have a dramatic impact on the balance of consumer spend in retail and foodservice.

Eating In Vs Dining Out – new research from IGD – produced in collaboration with foodservice consultant, Peter Backman, explores the impact of Covid19, outlining four scenarios to help food retail and foodservice companies plan for the future.

Each scenario addresses the possible path of the virus and performance of the economy; from a relatively manageable virus to multiple outbreaks, and an economic performance that quickly recovers to a hard-hit economy, slow to rebuild.

The Great Reset This most positive scenario sees food and drink consumption largely shift to home.

Retail sales remain high but flatten as lockdown restrictions gradually lift and people start to eat out again. Safety and hygiene in out-of-home settings have higher value for consumers and become a key factor as they choose where to eat and drink. Eating out returns to levels experienced in 2019 in two years’ time.

Decade of drift In this scenario, the virus is manageable, but the economy takes longer to recover and the financial impact on households and businesses is severe. Companies accelerate cost-cutting and efficiency programmes to demonstrate value to consumers. Demand for eating out among consumers is high, but many are unable to afford it.

Technical isolation The path of the virus sees businesses and consumers turn to technology and digital services, which reshapes the retail offer; online is seen as the safest way to shop.

Businesses divert investment from stores and shopping is a functional activity.

Eating out is functional and severely constrained. Stores and foodservice sites that cannot be repurposed to increase online capability will close.

Globalisation reversed The most severe scenario, combining bad outcomes for both the virus and the economy. Globalisation regresses, putting pressure on supply chains and businesses to find operational efficiency. For the commercial foodservice sector, deliveries and takeaway services are almost the only option due to increased costs and complexity.

“Covid-19 has resulted in the boundaries between in-home and out-ofhome consumption breaking down further and faster than any of us could have imagined. The future is unpredictable; we don’t know what path the virus will take or how lockdown measures will affect

www.papa.org.uk 49

INSIGHT

OPINION Peter Backman

(founder, Peter Backman consultancy) Since the universal shutdown of the foodservice sector, the delivery and food to go businesses have been the only revenue earning options. Many operators, particularly independents and small groups have successfully managed to pivot their businesses to offer takeaway or grow an existing offer.

But whilst coronavirus has ‘fast-forwarded’ the food delivery channel through necessity, the turnover and profits are a small drop in the ocean when you consider the overall size of the market (for example, the total restaurant and pub market was worth £33.2 billion in 2019).

There are many unknowns which will make emerging from lockdown a challenging and turbulent time for operators.

Opening too early comes with the risk that costs will be incurred without enough customers through the door to make any profit or even break even. Opening too late will mean missing out on any immediate increase in business as lockdown restrictions lift and consumers rush out to enjoy forgotten pleasures.

The “all in this together” strapline still rings true as hospitality businesses make preparations to open. Suppliers have a shared interest in the future of the sector, so will be working closely with customers to innovate and supply solutions that maximise profit opportunity.

Many operators are also seeking to transform current rental models, so that they are linked to turnover rather than a fixed cost, helping to create a more sustainable future for restaurants.

The lockdown has arguably accelerated the role of dark kitchens by a couple of years. And it is now clear that they present many opportunities – to reduce costs, try out new menus, keep teams together, and maintain relationships with customers.

A much higher level of working from home seems likely to be sustained to a significant extent for the foreseeable future.

This will mean fewer people travelling to large offices in city centres leading to a consequent loss of lunchtime trade for many food-to-go businesses designed to feed office workers at lunchtime. But, maybe here is an opportunity for foodto-go businesses to service the lunchtime working at home market.

The biggest challenge in emerging from lockdown is forecasting consumer behaviour. Many surveys into consumer preferences are being published almost on a daily basis.

For example, the NPD Group published a survey that showed 63% of Brits say they will return to restaurants, bars or cafés in the first month they reopen, and Stay in A Pub reports that 80% of customers would be ‘pretty comfortable’ 50

Will more working from home create opportunity for food-to-go businesses to service the lunchtime working at home market? to return to pubs post-lockdown. However, in these unsettled times, where things can change in the space of 24 hours, I think we must rely on generalised conclusions right now at least until we have real evidence from actual operating conditions.

The success of the restaurant business will be driven by consumer demand more so than ever before. The guiding principle in my view is to remain flexible. Be ready to adapt.

Keep a very close eye on what is happening around you. Stay in touch with customers (to gauge demand). And above all make sure that finances are in the best shape they can be, under the circumstances.

Where will the future take us? It’s quite likely that delivery will continue to grow significantly for some considerable time. But, unlike the time before Coronavirus, operators will be looking to replace the inevitable revenue lost from reduced footfall. A crucial consideration is the need to protect margins. Delivery aggregators are in danger of losing out to smaller players or ‘in-house’ delivery services if they don’t offer more favourable terms.

The immediate future is unknown and that is even more so when looking at the long term; the old certainties have been swept away and we are left with a different terrain to work in. Change normally drives positive developments, and within this changing environment many people are looking at the world with fresh eyes and crafting business models that take advantage of changes brought about by Coronavirus.

July 2020

INSIGHT markets in the medium to longer term,” says Rhian Thomas, head of shopper insight at IGD. “In this highly uncertain environment, foodservice companies must balance customer focus with practical operational issues and working collaboratively with partners will help achieve this. Much thought must be given to the best time to re-open and foodservice companies must be prepared to re-write their business plans with a start-up mentality.

“Suppliers to the foodservice sector must keep the lines of communication open with customers to stay well aligned and have the ability to respond quickly when changes happen. Think about re-purposing assets like equipment, stock and vehicles to develop new solutions for customers and the wider community.”

Peter Backman adds: “Covid-19 has been, and will continue to be, a great accelerator for the shifts between in and out of home consumption that have been emerging over the past 15 years.

Current consumer behaviour is a catalyst for change, which is happening far faster

than anything I predicted, just six months ago. As we move forward, every part of the supply chain will have to be able to adapt rapidly to this changing landscape.

“The hospitality industry has taken an unimaginable hit, but many operators have used it as an opportunity to pivot their businesses and redefine both their offer and the way it’s delivered. The entrepreneurial spirit and dedication to

save a much-loved industry has been refreshing for all to see.

“Consumer demand will drive and shape the eating in and dining out markets more than ever before, so suppliers, foodservice operators and retailers will need to react, adjust and innovate to allow for evolving scenarios. The food industry has always been fast-paced; it’s about to get faster.”

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www.papa.org.uk 51

PROFILE

Super pizza and

Supercars!

Neapolitan-style pizzeria, Santa Maria Pizzeria (voted London’s best pizza by Time Out and also one of The Times Top 100 UK restaurants) has launched a brand new restaurant in what it describes as a Wes Anderson-esque classic and supercar showroom, Duke of London, in Brentford, West London.

FIRST OF ITS KIND? Founded originally in 2010 by Angelo Ambrosio and Pasquale Chionchio, Santa Maria is a family-run pizzeria currently counting four independent branches and a few collaborations (Sacro Cuore Pizzeria in Kensal Rise and Crouch End, and A Slice of Blue in Hackney), having been pursuing a slow and organic expansion with the main intent of spreading the love for good quality pizza by providing a place where there is simple but amazing Neapolitan food, say the pizza-makers.

Angelo Ambrosio and Pasquale Chionchio embarked on their own venture after both working for years in the London restaurant and pizza trade.

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Both Neapolitan, and obsessed with pizza, Angelo and Pasquale say that they wanted to bring traditional Neapolitan pizza to London, so they imported a wood-fired oven from Italy and their journey began on Valentine’s Day 2010, with the opening of their first restaurant in Ealing.

Santa Maria’s award-winning pizza is exactly the same pizza you would enjoy on the streets of Naples. It uses the same ingredients and adopts the same cooking method. Santa Maria also boasts an impressive vegan pizza menu in addition to serving other Italian classics such as bruschetta pistacchio e mortadella and aubergines Parmigiana.

Based in Brentford, Duke of London (www.dukeoflondon.co.uk), on the other hand, lays claims to being London’s coolest and quirkiest, classic and supercar destination, having now added to its ‘cool credentials’ by opening this new Neapolitan-style pizzeria in partnership Santa Maria Pizzeria.

Founded by Merlin McCormack in 2014, Duke of London is a family-run classic and supercar hub based in a 51,000sq ft warehouse space, and offering sales, restoration, storage, events, detailing and more. Duke of London is also home to the much-loved monthly ‘Classics and Cake’ classic and supercar meet on their blue road.

July 2020

PROFILE bread will also be served. A selection of cars currently in the showroom to spot from your dining table include a Jaguar E-Type, a Ferrari Dino and a McLaren 720S. Santa Maria pizzeria food menu is also to be served at the riverside live music pub, the Brewery Tap (next door to Duke of London) - run by Merlin’s mother, Annie McCormack - upon the re-opening of the country’s public houses, the restaurant remaining open for orders via Deliveroo or collection only up until that point.

“It is with great pride Duke of London is partnering with our favourite pizzeria Santa Maria. I have been eating at Santa Maria since they opened in 2010 and have waxed lyrical for over a decade about their pizzas. The restaurant opening will further open our beloved site The Factory up to the public and we can’t wait to host new guests and diners,” said Merlin McCormack.

Santa Maria Pizzeria CEO, Angelo Ambrosio, added: “We are very proud of this joint venture, super pizza and supercars, what more can you possibly want?”

Inside Duke of London’s pastel pink, automotive-themed warehouse space, which is already home to a vast and eclectic collection of rare and exotic classic cars and motorcycles, can be found what’s thought could be a first of its kind partnership within the automotive and hospitality industry; the launch proving an exciting addition to the local area and Ballymore’s the Brentford Project (pitched as a new riverside town in the heart of west London), feel both parties.

VIDEO PROMOTION OF CLASSIC DELIVERIES Officially opened to the public for delivery or contactless collection back in May 2020 - in regulation with governmentset Covd-19 guidelines - the Santa Maria and Duke of London pizzeria partnership launch kicked off with a one-of-a-kind promo video created by Blood Orange Film, and which soon went viral on the internet, they report (https://vimeo. com/416855704).

The promo video saw Duke of London CEO, Merlin McCormack, deliver pizza on behalf of Deliveroo in a Lamborghini Murcielago, followed by another Deliveroo delivery in a 1920’s open-top racing Fiat!

But what makes the Santa Maria Pizzeria and Duke of London partnership so unique is that you can now enjoy your pizza, and even Santa Maria’s

own-brewed beer, in one of the UK’s coolest car showrooms, which sits within a vibrant and growing Brentford community of artists, petrolheads, foodies, musicians, locals and wanderers alike.

The pizzeria restaurant is designed to welcome all people, from all walks of life, pockets large or small, the Santa Maria Pizzeria motto being “Quality and quantity at honest prices.”

DINE IN Now that the lockdown restrictions within the food and drink sector have been eased, the restaurant plans to open its doors for guests to dine-in in the 30-seat restaurant overlooking the classic car showroom from Monday to Saturday, from 4pm to 10pm, and Sunday from midday to 10pm, when freshly baked

More information about Santa Maria Pizzeria and its menu can be found at www.londonsbestpizza.com (it utilises the Deliveroo app for pizza and food delivery in the Brentford, Richmond, Kew, Ealing and Isleworth areas).

www.papa.org.uk 53

ADVICE

THE ADAPTED

Covid-19 RESTAURANT

SPACE

Ben Hartley, design lead at Café Reality (www.cafereality.co.uk) – a supplier to the commercial leisure market of furniture and related accessories - proposes how a restaurant space could be adapted to help be ‘Covid secure’.

SOCIAL DISTANCING PROVISION The government’s plan for exiting the coronavirus lockdown targeted 4 July as the earliest date from which the hospitality sector could start to re-open, and while some pubs and restaurants remained open during lockdown for limited takeaway orders, this has not been economically viable for most pubs, bars, cafés and restaurants, and in some cases not possible at all.

And now the biggest challenge when it comes to re-opening stems from accommodating the social distancing rules, as these establishments tend to be based on high turnover, low margin models.

Another key factor that we are facing is the public’s confidence to return safely, in high numbers. We have spent the last three months practising social distancing and adapting to hygienic safety measures, so we will need to be confident that each social environment is 100% Covid-compliant.

At Café Reality, we have created a Covid-19 compliant restaurant layout which takes into account the measures which have now been discussed, developed and proposed by government officials and professionals from the hospitality industry.

WHAT SHOULD BE EXPECTED? On arrival and prior to entering, customers may be greeted by a member of staff who will be known as a ‘host’. Their role will be to welcome customers, show them to their tables and manage queues.

There may also be a member of staff known as the ‘restaurant safety monitor’ who will be responsible for maintaining levels of hygiene to keep customers safe. This individual is also likely to be a clear point of contact for customers or members of staff who wish to raise any concerns surrounding hygiene levels.

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STAFF WEARING MASKS AND GLOVES? If British pubs, for example, choose to follow the lead of other European establishments that have already re-opened their doors, then hosts and safety monitors in this environment, and indeed other members of staff, will very likely need to wear facemasks, and bar staff should also wear latex gloves when it comes to preparing drinks.

CONTACTLESS ORDERING USING APPS Encourage customers to order food and drink via an app on their mobile phones. This has already been implemented

by Wetherspoons, prior to the Covid-19 pandemic, and has proven to be extremely successful.

The Hungrrr app, for instance, is one example which allows customers with an iPhone or android phone to order food and drinks without leaving their seat.

A REDUCTION OF TABLES AND CHAIRS, CREATING MORE SPACE In order to manage social distancing, existing restaurant furniture, café tables and dining chairs, and alike, will need to be reduced, reconfigured and spaced out.

AN INCREASE IN AL FRESCO DINING, OUTDOOR FURNITURE, AND MARKET-STYLE FOOD STALLS In response to managing social distancing effectively in restaurants and pubs, government ministers are also drawing up plans to relax outdoor seating licenses.

This could potentially entail closing some roads to allow for extra tables and chairs to be utilised and lifting some July 2020

ADVICE

EW

AN INCREASE IN PROTECTIVE FLOOR SCREENS During the beginning stages of lockdown, many architects and interior designers created conceptual ideas of work establishments, schools, pubs, cafés and restaurants post lockdown.

Some of these ideas were quite alarming, featuring clinical looking acrylic or glass screens at every turn or point of contact. Suppliers and manufacturers are now designing and manufacturing screens that are ‘warm’ and ‘friendly’, with rustic wood or leather panels ideal for the hospitality industry.

Our Protect Express Protection Screens, for example, feature a black frame and lower panel in a choice of marble, wood or Chesterfield leather effect which will compliment several different environments.

Another type of screen that has been popular is the Future Protection Mobile Goal Post screen and Protect Floor Standing Wooden Goal Post Screen. These screens are lightweight as the lower area remains open, almost halving the weight of a standard full panel screen and allow for wrapped cutlery, condiments, or single use menus to be passed through if necessary. This is a suitable lightweight solution for when you need to configure spaces or seating areas quickly and easily.

The wheeled castor feet mean they can be pushed along effortlessly too.

A ONE-WAY SYSTEM It is likely that you will need to ask customers to follow a oneway system and they will not be allowed to leave through the entrance, only through clearly marked exit points.

Toilets may also require a one in, one out policy, potentially utilising a traffic light system.

Those restaurants and pubs which can adapt to the new environment quickly and easily should be able to recreate the ‘pub and dining experience’ without too much compromise.

N

pavement restrictions. The local high street may soon resemble the al fresco cafés and bars in Spain, France or Italy.

Consider purchasing outdoor furniture to help with increasing table numbers in the sunshine or a parasol in case it rains.

Pizza, Pasta & Italian Food Magazine now has a

Mobile/Tablet Version for when you’re on the go.

Head over to

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www.papa.org.uk 55

OPINION

Outdoor opportunity

Following a very disruptive spring season for the hospitality market, infrared heating expert, Tansun (www.tansun.com) is advising hospitality venues to get their outdoor seating areas ready for customers as lockdown guidelines relax across the country, and beer gardens and outdoor areas are re-opening or starting up to take advantage of relaxed planning law.

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PLANNING LAW RELAXATION Restaurants and pubs in England will be able to serve customers on pavements, terraces and even in car parks under a relaxation of planning laws that was approved by parliament towards the end of June in preparation for the restart of the hospitality sector this month.

The Business and Planning Bill includes changes to allow venues to spread out into pedestrianised areas, terraces, and even car parks, and also temporarily allow them to sell alcohol (to be consumed off the premises).

“Pubs, restaurants and cafés are the lifeblood of high streets and town centres across the country and we are doing all we can to ensure they can bounce back as quickly and safely as possible,” said business minister, Alok Sharma.

July 2020

OPINION The measures will only apply to England in the first instance, with rules applicable to Scotland, Wales and Northern Ireland likely to be announced by their devolved governments.

SPACE FOR SUMMER After months in isolation away from normal routines, people in the UK have now seen restrictions lift in a few significant areas and are eagerly awaiting the chance to be able to enjoy the summer months and warm weather in the ways they normally would, feel Tansun.

This includes spending time in restaurants as they start to re-open with social distancing measures in place.

Many operators will only be able to offer takeaway options, or be limited to smaller, restricted seating areas inside their premises, but for those lucky enough to have outdoor seating areas some form of normal will be allowed to return, if not encouraged.

Businesses with licences for outdoor seating were able to start to initiate a restricted reopening as part of the first phase of exiting lockdown which began in early June. It is also widely thought that the virus appears to spread less easily outdoors because of the ventilation factor and UV rays making outdoor spaces less problematic - additional considerations which should appeal to customers, point out Tansun

A WELCOME BOOST The hospitality sector has been hit harder than most during the pandemic, and has seen thousands of small businesses close to collapse since restrictions were imposed in March. However, premises without an outdoor licence may soon also be given ‘blanket permission’ to add seating to help support their business and the hospitality sector in general. Bars and restaurants will need to maximise their square footage in order to comply with social distancing rules, and this, in turn, is likely mean also preparing outdoor spaces for some big changes.

With this in mind, venues are being encouraged to make the most of their spaces to make them more enjoyable for the influx of visitors expected over the next few months. Installing efficient and effective outdoor heating to make areas both comfortable and inviting, as well as being affordable for businesses, is one of the ways they can do this, suggest Tansun. Outdoor heating also brings the benefit of helping to maximise potential occupancy and trade on cooler evenings and on milder days throughout the day parts.

Tansun’s high quality heaters use advanced infrared shortwave technology, which is not affected by air or wind movement, claim the company, and which is designed to directly target those who require the warmth.

The outdoor infrared heaters are fully IP rated, meaning they are weatherproof and with the range of bracketry that Tansun offers they can easily be mounted and installed into any outdoor area regardless of size, making them suitable for use in social distancing areas.

ECONOMIC While conventional electric radiators remain by far the most popular form of heating for internal areas, they are less efficient outdoors, point out Tansun.

Radiators need to be pre-heated, which can dramatically increase energy consumption and as the heat is carried by convection, they are particularly vulnerable to heat loss resulting from free movement of air which also reduces their efficiency, say the company. Whilst gas burners are better suited to the outdoor environment, they can also be prone to the same problem of heat loss.

Radiant infrared heaters require no pre-heating and experience minimum heat loss and as a result, radiant infrared heaters can offer an exceptional 96% efficiency compared to other heating methods, claim the company.

All of Tansun’s products are made in the UK and are designed using premium components. The company has been established for 35 years, pioneering the concept of infrared electric heaters alongside Philips technology.

www.papa.org.uk 57

MARKETING

Ready to

restart Jane Newick, managing director of the Wordbox (www.thewordbox.com) - a specialist food and drink PR and marketing agency - provides some marketing and promotional advice on re-opening after lockdown.

ALL CHANGE The last three months have forced many businesses to introduce new revenue streams just to keep the cash coming in through lockdown.

Some have become neighbourhood grocery stores selling everyday essentials such as flour, eggs and milk alongside take out coffees and pastries. Some have taken their business online for home delivered items ranging from the full menu to ready prepared meals, equipment and branded merchandise.

Suddenly, operators have had to become retailers, e-commerce experts or to learn fast food skills just to survive the downturn.

Now, as we start to emerge from lockdown, the priority for operators is to develop a viable and sustainable business model that accommodates the ‘new normal’, whatever shape that may end up taking.

WHAT DO WE KNOW ABOUT THE POST COVID-19 LANDSCAPE? According to recent YouGov research, the coronavirus outbreak is likely to impact

58

leisure spending patterns for some time and about a third of Brits (32%) expect to spend more on having meals out than they did before lockdown, which is certainly some more positive news.

We also know that there is likely be an increase in the ‘staycation’ which is encouraging for anyone with a business in a tourist hotspot. And, with the increase in home working, which is set to continue for a good while yet, the local restaurant or bar could well take on a renewed importance as a social hub within the community.

However, it is too early to make too many assumptions when so much is unknown, but businesses that stay flexible and open to new ways of doing things will be best placed to adapt to new opportunities as they arise.

Here are some areas to focus on as we move forward.

RE-ASSESS AND REFINE YOUR PRODUCT OFFER Time is a luxury that we do not always have when we are ‘hands on’ with running a restaurant. However, the last few months have been an opportunity to take stock, to review and to make any changes ready for when the business re-opens.

A new menu could well be needed for the summer season, but there could also be a need to source new lines which are more suited to eating on the run, or outside? Perhaps your existing menu needs refining to cater for customers with different needs?

All menu changes will need to be made with the overarching aim of protecting profit margins which is obviously a priority.

Some of the revenue streams that evolved during lockdown may be worth continuing, so it’s useful to assess these to see if they should become a regular feature; remembering, of course, the need to stay ‘on brand’ and not to stray too far from the core proposition.

VALUE FOR MONEY Consumers have missed socialising with friends and colleagues and are keen to July 2020

MARKETING QUALITY NEVER GOES OUT OF FASHION With all the Zoom tutorials going on over lockdown, consumers have had chance to hone their cooking skills, but not necessarily to the standard they get to enjoy in a restaurant. Therefore, quality is even more important than ever, and customers will expect to buy as least as good as they can make at home.

In light of this, it might be beneficial to take advantage of suppliers’ ‘added value’ services such as free training (many offer online tutorials as well as on-site training) to brush up on core areas such as barista skills, food prep, customer service, etc, which may have become rusty over lockdown when staff have been furloughed. This will help ensure you can deliver the quality that customers are looking for once you re-open.

get back to as normal a life as possible.

And previous recessions have shown that consumers think of a restaurant visit as an ‘affordable luxury’ which they are happy to treat themselves to, which is also encouraging.

Having said that, with all the economic turmoil ahead, consumers will be nervous about parting with their cash and so value for money will be critical, although it’s not necessarily about discounting, but the whole experience, and that includes the food, coffee, the service and the environment.

All will become increasingly important.

Looking at ways to inject a higher perceived value into core items can help up sell, adding value to customers whilst increasing revenues for you.

For example, using a bundle pricing strategy to include pasta, a drink and dessert, will satisfy demand for a price deal which will appeal to savvy shoppers post lockdown.

Many suppliers, too, are offering all sorts of incentives to encourage sales, including price discounts, free merchandising and alternative payment terms and these may be worth investigating to ease the burden whilst encouraging a positive cashflow.

REWARDING LOYALTY If your competitors went quiet over lockdown, then there may be an opportunity for you to grab some market share. If you move quickly, that is.

All the branded chains use loyalty reward schemes for a reason – they work. So, if you do not have a system in place then now is the perfect time to introduce one. They are a great way to thank your existing customers whilst attracting new business, so look at ways to double up on points for a few weeks once you re-open to entice people in.

Ok, there will be cost associated with this, but customers will love you for it!

BUILDING TRUST It will be important to communicate all the social distancing measures that you are putting in place so that customers feel confident in paying you a visit.

As well as in premises signage, use social media and customer emails to talk about the steps you have introduced to help keep them safe. Also look at some of the new apps which allow customers to order and pay ahead, and collect at a kiosk or hatch at your premises so that queuing times and contact are minimal as these options are gaining popularity and may encourage additional, as well as repeat, sales.

REMAIN ENGAGED WITH CUSTOMERS There was a 50% increase in social media use during lockdown, so there is no doubt that your customers are online and active.

Keep them engaged with regular news updates by using eye-catching images to attract interest and help tell the story.

Collaborate with other businesses, local groups, influencers etc., to help amplify your message and drum up interest.

Try and plan your social media content a month in advance with scope to add in more reactive content as news unfolds and things change.

If you use one of the many social media planning tools and organise a whole month’s worth of content at once, then you will not be faced with the headache of “what am I going to post about today?” when you open up every morning.

Remember that all your competitors will be shouting about the fact they are open too, so you will need to think creatively to make yourself heard over all the noise.

KEEP THE COMMUNITY SPIRIT FLOWING There is no doubt that we have become more community-focused through Covid and all the signs are that this will continue.

If you supported a local charity or good cause over the last few months then be mindful of how highly this is regarded generally and the positive impact it will have had on you, your employees and the local community too, and for that reason try and continue the involvement if you can post-lockdown.

www.papa.org.uk 59

OPINION

Why the hospitality industry is going to change significantly

The hospitality industry has for years lacked the focus that retail has had on digital innovation and technology, says Gavin Peters (pictured), chief marketing and strategy officer at Wi5 (a UK tech start-up that says it’s on a mission to save the hospitality industry).

MOBILE ORDERING SURGE My assertion is not meant as a criticism, but rather, a fair reflection of what the hospitality industry is designed for – great, physical connections with people, food and drink. But post-Covid-19, that is all about to change.

Necessity breeds innovation, and with some of those physical connections needing a little paring back for a while, we’ll now see tech step in to help solve some of those issues. The biggest and most obvious change in customer behaviour will be a surge in mobile ordering.

As operators have had to find ways to enable social distancing and remove physical menus and cash, almost every major operator has invested in mobile ordering solutions. It will now become the normal way to order and pay for customers in-venue as well as for takeaway and delivery. Customers will avoid queuing near other customers or making 60

any unnecessary contact with waiters, preferring to order and pay from their own devices.

And whereas previously, mobile ordering has never really gained truly mainstream traction, the vast improvements in the technology in recent years means that’s now set to change.

Customers no longer need to get frustrated waiting for an app to download, or registering for multiple wallets. Orders and payments can be completed in just a few simple clicks. The post-pandemic environment is likely to see customers flock to mobile out of necessity, and stick around due to the perhaps unexpectedly superior experience.

DATA And with that change in ordering, hospitality operators will finally see one major benefit that it’s never really had the luxury of benefiting from - deep customer data.

Data has been described for years as ‘potentially the most valuable commodity in commerce’, but due to technology not being core to the experience, it’s fair to say that in hospitality, that potential has yet to be realised.

Yes, many operators now know much more about their customers than ever before, and we’ve come a long way since the idea of sending a customer a greeting on their birthday was seen as real innovation, but in terms of commercialising real insight, we’re only just scratching the surface.

With the majority of customers now set to shift away from ordering anonymously at the till or via kiosks, and towards their own devices, hospitality will take a leap into the e-commerce revolution from within bricks-and-mortar venues.

So what will this shift towards technology and data mean for operators, and how will they benefit?

July 2020

OPINION MANAGING CAPACITY Firstly, operators will be better able to maximise off-peak capacity.

If restaurants, bars and cafés are only able to open at limited capacity, it’s crucial that those reductions are made up elsewhere. With less covers available on Friday and Saturday nights, custom will need to be spread throughout the week as much as possible, meaning it will be more vital than ever to really understand customers in order to help encourage shifts in behaviour and maximise loyalty.

Data gathered from mobile ordering will help operators understand more about peak and off-peak behaviour, and target customers with highly relevant messaging and offers to increase custom throughout the week.

Secondly, the core experience itself can be improved with deep customer insight.

With confidence in the industry having taken a hit due to the virus, there may for some time be less spontaneous visits to restaurants.

Research shows that most customers are intending to revisit hospitality outlets relatively quickly after they reopen, but many will likely limit their total number of visits for some time. It’s going to be more competitive than ever for hospitality venues to become the customer favourite, and that means getting the service spot on.

With mobile ordering technology such as Wi5 - which has been adopted by the likes of Pizza Hut Restaurants and Pizza Pilgrims - customer feedback can be integrated into the order and payment solution, meaning real-time feedback can be given, generating previously unprecedented customer data.

UBIQUITOUS Finally, the increase in mobile ordering - as customers seek to use their own devices to order and pay safely - will make a significant change to how technology ecosystems are managed in hospitality.

As mobile becomes a ubiquitous ordering channel, customer data from various streams can be connected like never before. Operators will therefore prioritise open-platform technology, where data can be shared between partners, to gain a holistic understanding of the customer experience. www.papa.org.uk

In essence, the CRM (customer relationship management) system will be able to connect to real-time ordering data, alongside data from Wi-Fi, social, vouchers, loyalty and customer feedback to help enhance the customer experience in previously unrealised ways.

The opportunities created through a new emphasis on technology and data

will be vital for businesses going through these unprecedented changes, and those getting it right will transform how they look at what the customer experience, and what modern hospitality operations look like for both customers and operators.

The shift to mobile caused by the pandemic will finally see hospitality make a giant leap into the tech world.

Mobile ordering As part of its preparation for re-opening its restaurants in London and Oxford, Pizza Pilgrims announced a partnership with Wi5, a mobile order and pay solution. Through Wi5, Pizza Pilgrims will be offering secure and Covid-safe mobile ordering to its customers for both eat in and takeaway.

Wi5’s mobile ordering and payment technology offers a seamless experience for customers of the fastgrowing pizza chain, enabling them to order and pay quickly and easily from their own device, and also helping to alleviate concerns over social distancing in the process.

Navigating to the menu via a QR code, or advertised URL, customers can safely select and customise menu items, place their order and pay securely thanks to Wi5’s ISO/IEC 27001 information security certification.

This evolution to mobile order and pay frees up Pizza Pilgrims’ staff to focus on delivering the high quality service the restaurant chain has become known for, whilst integrating these new measures to keep its customers safe, post Covid-19.

Wi5 will roll-out across all 13 Pizza Pilgrim stores July, say the company,

and follows Pizza Pilgrims’ recent national launch of its innovative Pizza in the Post.

“When imagining our pizzerias re-opening, we created a clear vision of what our customer experience would look like with three clear principles guiding our decisions,” says Pizza Pilgrims’ operations director, Gavin Smith.

“Our first aim was to build a frictionless journey for our team and customers and so began my search for the best partners. After scouring the market for partners who met our brief, it was evident that Gavin, Jon and the team at Wi5 had the perfect solution.

“I see Wi5 as the market leaders today in order and pay at table technology due to their superior functionality, user-friendly interface, competitive pricing, advanced integration with POS providers, but most importantly the synergy their incredible and dynamic team has with our own.

“My staff are very excited about opening and being able to make excellent Neapolitan pizza with a dedicated partner who will be helping to make it so easy for our customers and team to do so safely and quickly.”

61

ADVICE

Handling

redundancies Handling redundancies is usually an extremely daunting task for employers. However, sometimes, it is a necessary business decision. With employers now contemplating their post-Covid-19 future, redundancies are never far from the headlines. Redundancy is a particular complex area of employment law, and for employers who find themselves in this situation, process is everything, advise law firm Ellis Whittam (www.elliswhittam.com).

FAIR PROCESS In a nutshell, the key ingredients to a fair redundancy process are as follows.

• Warning employees of redundancies.

• Creating and applying a fair, and non-discriminatory, scoring criteria.

• Consulting with employees.

• Thinking through suitable alternative employment options.

STEP BY STEP Avoid mistakes by following our simple guide through the process you need to follow when carrying out smallscale redundancies (fewer than 20 redundancies in 90 days).

IS THIS A REDUNDANCY SITUATION? Start by asking yourself the following questions: • Are you closing the business for which the employee was employed?

• Are you closing the place of business where the employee was employed to work?

• Is there a reduced requirement for employees to carry out work of a particular kind?

If the answer to any of these questions is yes, you are in a redundancy situation (but to be certain, we would advise contacting a legal advisor for employment law 62

advice before proceeding to clarify whether your particular circumstance is in fact a redundancy situation).

It is important to note that you must not use redundancy as an excuse to dismiss an employee who has bad performance or a poor attendance record or who has committed misconduct. These issues should be handled in accordance with the particular procedures outlined in your Employee Handbook.

IS REDUNDANCY THE ONLY OPTION? Redundancy should always be the last resort. Before initiating redundancy measures, you should explore all other options, which may include restricting overtime, imposing a recruitment freeze or temporarily withdrawing non-contractual benefits as a means of keeping costs down.

Similarly, you should also consider whether you can make people redundant while funding is available via the Job Retention Scheme (“furlough scheme”) as this was designed specifically to help employers avoid job losses.

If it is a redundancy situation and it is the only option, follow this seven-step process:

Step 1: Warn people of the potential of redundancy Step 2: Identify the redundancy pool Step 3: Decide on the selection criteria Step 4: Consult with employees as a group Step 5: Apply the selection criteria Step 6: Consult with employees individually Step 7: Dismiss the employee You must warn all your employees of a potential redundancy situation and that it may affect them.

PAYING EMPLOYEES STATUTORY REDUNDANCY PAY An employee has the right to statutory redundancy pay if they have worked for you for two years or more. The amount they receive will depend on their age and their length of service, but at present, redundancy pay is July 2020

ADVICE

What are the rules surrounding making one employee redundant?

capped at £538 per week for 20 years. This means that the maximum statutory redundancy pay an employee can receive is £16,140.

Some employers may provide their employees with a contractual right to enhanced redundancy payments – check your Contracts of Employment for any such provisions.

THINGS TO REMEMBER WHEN IT COMES TO REDUNDANCY Different procedures apply for smallscale redundancies/making one employee redundant than in collective redundancies (20 redundancies in a 90-day period).

In individual consultation cases, there is no time limit for how long the period of consultation should be.

However, the redundancy consultation period for one employee should be long enough for meaningful consultation to take place. www.papa.org.uk

If between 20 and 99 employees are potentially affected, consultation must start at least 30 days prior to the first dismissal taking effect. If you are proposing to make 100 or more employees redundant, the minimum consultation period is 45 days. No dismissals can take effect before the end of those periods.

An employee who will have two years’ service by the termination date and who is working their notice for redundancy is entitled to reasonable time off to look for another job.

Redundancy can be a stressful time for all involved. It’s also a highly complex area of employment law, meaning the margin for error is high. Professional support from an employment law specialist can help you to approach the situation more confidently, achieve your objectives and reduce the risk of claims arising from mishandled procedures.

If the employee holds a unique role within the organisation, the redundancy procedure for one employee is more straightforward than making one or more people redundant from a group, or pool, of employees who share the same job role. However, there are still some rules to follow.

In the first instance, even when making one employee redundant, you will still need to make sure that this is a genuine redundancy situation, i.e. a reduction in the requirement for employees to carry out this particular role. This is where a business case supporting the redundancy (and, for example, giving details of where the employee’s responsibilities will lie post-dismissal) will help.

You will also need to consider if the employee is truly unique or whether their role is interchangeable with another employee. If it is, you should consider pooling them together and devising selection criteria. In order to effect a fair redundancy dismissal, you will also need to consider whether there is any alternative employment within the organisation that should be offered to them.

Finally, consultation underpins the entire process, and that will include discussing all of the above with employee in addition to ways to potentially avoid the redundancy altogether.

63

OR

index of products DOUGH & PIZZA

Chargrills

Vinegar

PIZZA TOPPINGS

Beer

EQUIPMENT

Chefsrange

Martin Mathew & Co. Ltd.

Fish

Carnevale Ltd.

Pizza Accessories

Displays

Coffee

Pizza Plus Foodservice

Chefsrange

Salvo 1968 Ltd

Drinks Systems

BEVERAGES

Carnevale Ltd.

Carnevale Ltd.

Carnevale Ltd. PASTA, POLENTA, GNOCCHI & RICE

Martin Mathew & Co. Ltd. Fruit & Vegetables

Pasta Sauces

Meat

Leathams PLC

999 Pizza Toppings (UK) Ltd.

Martin Mathew & Co. Ltd.

Carnevale Ltd.

Salvo 1968 Ltd

Danish Crown

The Fresh Pasta Company Ltd Pizza Sauces Conveni Leathams PLC Lupa Foods Martin Mathew & Co. Ltd. Pizza Plus Foodservice Salvo 1968 Ltd Stateside Foods Ltd. Soups Conveni

Pizza Making Systems &

Carnevale Ltd.

Equipment

Soft Drinks

Chefsrange

Carnevale Ltd.

Cooktek (MCS Technical

Wine, Spirits & Liqueurs

Products)

Continental Quattro

Chefsrange

Jestic

Cooktek (MCS Technical

Leathams PLC

Stagioni Ltd.

GCL Food Ingredients

Pizza Ovens

Products)

Lupa Foods

Pizza Plus Foodservice

Chefsrange

Jestic

Makfa JSC

Stateside Foods Ltd.

Jestic

Holding Ovens

Pasta (Fresh)

Pizza Plus Foodservice

Jestic

GCL Food Ingredients.

READY MEALS

Induction Cooking &

Martin Mathew & Co. Ltd.

Italian

Holding

Salvo 1968 Ltd.

Conveni

Cooktek (MCS Technical

Surgital SPA

Carnevale Ltd. BREAD, CAKES & DESSERTS

Garlic Bread Riva Foods CHEESE, DAIRY & EGGS

Cheese 999 Pizza Toppings

FISH & SEAFOOD Other Fish & Seafood Leathams PLC FLOUR & BAKERY Concentrates

Fryers Chefsrange Jestic Griddles

Carnevale Ltd. Continental Quattro Stagioni Ltd. GCL Food Ingredients.

Products) Preparation Counters Chefsrange Refrigeration Chefsrange

PIZZA DOUGH, BASES & CRUSTS Dough Balls Pan' Artisan

Dawn Farm Foods

READY PREPARED Prepared Pasta Meals Freiberger UK Ltd. Prepared Pizza (Chilled) Conveni

(UK) Ltd.

Allied Mills

Carnevale Ltd.

Durum Semolina

MEAT

Dairy Partners Ltd.

Allied Mills

Bacon

Pizza Bases & Crusts

Freiberger UK Ltd.

Eurilait Ltd.

Carnevale Ltd.

Dawn Farm Foods Ltd.

Pan' Artisan

Pizza Plus Foodservice

Extons Foods

Flour

Leathams PLC

Pizza Plus Foodservice

Stateside Foods Ltd.

Futura Foods UK Ltd.

Allied Mills

Beef

Salvo 1968 Ltd.

Glanbia Cheese Ltd.

Carnevale Ltd.

Leathams PLC

Stateside Foods Ltd.

Leathams PLC

Salvo 1968 Ltd

Lupa Foods

Whitworth Bros. Limited

Ornua Ingredients Europe

Icings

Stateside Foods Ltd.

Allied Mills

Dawn Farm Foods Ltd.

The Cheese Warehouse

Improvers

Foods Ltd.

Eggs

Allied Mills

Leathams PLC

Futura Foods UK Ltd.

Premixes

Stateside Foods Ltd.

Leathams PLC

(Bread & Cakes)|

Italian Meat & Sausages

Mozzarella

Allied Mills

Dawn Farm Foods Ltd.

Carnevale Ltd. Dairy Partners Ltd. Eurilait Ltd. Futura Foods UK Ltd. GCL Food Ingredients.

Glanbia Cheese Ltd. Salvo 1968 Ltd. Parmesan Eurilait Ltd.

Continental Quattro Stagioni Ltd. Leathams PLC Salvo 1968 Ltd. Stateside Foods Ltd.

Ham Carnevale Ltd.

AGGREGATOR

Maurice Abboudi

Carnevale Ltd.

Vacancy

Danish Crown

CHILLED PIZZA MANUFACTURER

Pepperoni Carnevale Ltd.

Salami

COMPUTING

Olives

Carnevale Ltd.

Leathams PLC

Danish Crown

Online Ordering Solutions

Lupa Foods

Just-Eat.co.uk Ltd.

Martin Mathew & Co. Ltd. Insurance Protector Group

FORMER CHAIR

ITALIAN RESTAURANT

Vacancy

FROZEN PIZZA MANUFACTURER

Pancetta

GCL Food Ingredients.

PACKAGING

VICE-CHAIR

Keith Griffiths, Yum

Independent Vacancy

Salvo 1968 Ltd

Danish Prime

INSURANCE

CHAIRMAN

Geoff Parsons, Basilico

Seth Gulliver (Just Eat)

Carnevale Ltd.

DELIVERY &

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:

Freiberger (Richard Harrow)

Chargrilled Vegetables

SOLUTIONS

RICE

Lupa Foods

Dawn Farm Foods Ltd.

GCL Food Ingredients.

Prepared Pizza (Frozen)

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

Leathams PLC

FRUIT & VEGETABLES

Futura Foods UK Ltd.

Stateside Foods Ltd.

Surgital SPA

Chicken & Other Poultry

GCL Food Ingredients.

FOOD WHOLESALERS

Pizza Plus Foodservice

STOCKS & DRESSINGS Garlic Spreads & Mixes Riva Foods Stateside Foods Ltd.

Carnevale Ltd.

Mineral Water

Pasta (Dry)

SOUPS, SAUCES,

OILS & VINEGARS Oil Martin Mathew & Co. Ltd. Olive Oil GCL Food Ingredients.

Stateside (Ian Kent ± substitute Phil Goodall)

PASTA MANUFACTURER/ DISTRIBUTOR

Vacancy

SUPERMARKETS

Chilled - Vacancy Frozen - Vacancy

PIZZA RESTAURANTS

Chain Vacancy Independent Vacancy

CONSULTANT SUPPLIERS

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

PIZZA DELIVERY OPERATORS

Heated Pizza Delivery

KITCHEN & SERVING

Bag Systems

EQUIPMENT

Lupa Foods

Chain Papa John's (David Scott)

Cooktek (MCS Technical

Bakery Ovens

Martin Mathew & Co. Ltd.

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

Products)

Chefsrange

Salvo 1968 Ltd

64

Leathams PLC

July 2020

ORGANISED BY:

The European Pizza & Pasta Show

TM

London - ExCel 11-12 November 2020 WWW.PIZZAPASTASHOW.COM #PIZZAPASTASHOW

IN ASSOCIATION WITH

Join the Only Exclusive Pizza & Pasta Industry Event in Europe

FOR MORE INFORMATION OR TO REGISTER YOUR INTEREST CONTACT US AT:

INFO@IPREVENTS.UK +44(0) 20 7352 4356

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

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

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

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

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

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

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

Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: Lynne Utting Tel: 01606 810900 Fax: 01606 48680 lutting@glanbiacheese.co.uk Insurance Protector Group B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk IPR Events London Ltd. The Plaza, 535 Kings Road, London SW10 0SZ Contact: Stanislava Blagoeva Tel: 0207 352 4356 slava@iprconnections.com www.iprconnections.com

F O O D S E R V I C E S O LU T I O N S

Cooktek c/o MCS Technical Products Ltd MCS Technical Products, Building 2, Westmead Industrial Estate, Westmead Drive, Swindon, Wiltshire SN5 7YT Contact: Steve Snow Tel: 01793 538308 Fax: 01793 522324 sales@mcstechproducts.co.uk Dairy Partners Ltd Brunel Way, Stroud Water Business Park, Stonehouse, Gloucestershire GL10 3SX Contact: Will Bennett Tel: 01453 828890 Will.Bennett@dairypartners.co.uk www.dairypartners.co.uk

Danish Crown – Topping Bommen 9, Thorning DK-8620 Kjellerup, Denmark Contact: Kevin Peacock Tel: 07790 988121 KPEAC@danishcrown.com www.dk-foods.dk

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

Jestic Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 0845 5048050 Fax: 0845 5048051 Email: info@jestic.net www.jestic.co.uk Just-Eat.co.uk Ltd. Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN Contact: Paul Griffith Tel: 0208 7362001 b2bmarketing@just-eat.co.uk www.restaurants.just-eat.co.uk Kerry Kerry Global Technology & Innovation Centre, Millenium Park, Naas, County Kildare, Ireland Contact: Gillian Raftery Tel: +353 87 948 4353 gillian.raftery@kerry.com www.kerry.com 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

index registered suppliers PAPA

Lupa Foods Ltd. Suite A31, Elstree Tower, Elstree Way, Borehamwood, Hertfordshire WD6 1SD Contact: Simon Bell Tel: 0208 2362222 simon@lupafoods.com www.lupafoods.co.uk Makfa JSC Vspolny Lane, Building 5, Construction 1, Office 1, Moscow 123001, Russia Contact: Elena Karmanova Tel: +7 351 255 97 16 (ext 2416) karmanova@makfa.ru www.makfahealth.com

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

Ornua Ingredients Europe Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Alan Mackie Tel: 01531 631300 alan.mackie@ornua.com www.ornuaingredientsuk.com Pan’Artisan Unit 25-26 Holmbush Industrial Estate, Holmbush Way, Midhurst, West Sussex GU29 9FQ Contact: Karen Oakes Tel: 01730 811490 karen.oakes@panartisan.com www.panartisan.com

Pizza Plus Foodservice Light Industrial Estate, Liverpool Road, Walmer Bridge, Preston PR4 5HY Tel: 01772 610415 Fax: 01772 617610 Contact: Chris Smith chris@pizzaplusfs.co.uk Riva Foods 32 Copenhagen Road, Hull HU7 0XQ Contact: Andrew Hargrave Tel: 01482 837285 Fax: 01482 824323 andrew.hargrave@rivafoods.co.uk www.rivafoods.co.uk

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Tel: 0161 702 8447

email: sales@pizza-toppings.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 SPA via Bastia, 16/1 - 48017 Lavezzola RA Emilia Romagna Italy Contact: Eddie Grimes Tel: 07786 515906 e.grimes@surgital.it Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Gayle Hunter Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk

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