Pizza, Pasta & Italian Food - Issue 142

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pizzapasta and Italian food magazine

Issue 142 February 2011 www.papa.org.uk

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The 4th Edition of the International Pizza, Pasta and Italian Food Fair The Pizza & Pasta Expo will host the finals of the European GiroPizza Contest

> 29 - 30 March 2011 Porte de Versailles - Paris - Hall 03 www.pizzapastaexpo.com

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The early part of this year sees the holding of several exhibitions of potential interest to the sector at large, and in this issue we take a sneak preview of what you can expect to see at IFE, as well as at the two Paris-based shows - Pizza Expo and Parizza. Salvo’s John Dammone also takes a nostalgic look back at the US’s Pizza Expo of 1990, prior to his visit to Las Vegas next month.

After visiting the cheese company, Meadow Cheese, we hear about their comprehensive and versatile range of cheese products, and in the wake of their PAPA award win success, put some questions to Pizza Hut’s chief marketing officer, Chris Tebben. We also take a closer look at some catering equipment and conveyor ovens, and help a PAPA award winner from the past - Edinburgh’s Mamma’s Pizza - celebrate 25 years in business.

CLARE BENFIELD EDITOR clare@jandmgroup.co.uk

Contents NEWS

ARTICLES

4 Freiberger deal for Ardo.

28 Take 5 – five questions for Pizza Hut’s chief marketing officer, Chris Tebben.

6 Wake up to Domino’s!

9 New gluten free foodservice range.

10 PizzaExpress invite public to have their say.

PAPA 7 PAPA news

PREVIEWS 14 IFE 2011 preview.

30 Pizza Expo 2011, Paris preview.

34 Parizza 2011, Paris preview.

FEATURES 16 Catering equipment for pizza makers – catering kit for pizza outlets.

22 Conveyor ovens – new launches and advice on looking after your conveyor oven.

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Welcome

5 Pizzas deliver surprise results.

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32 Q&A with… Paul Duncan, Mamma’s Pizza.

36 The cheese experts – the products and expertise of Meadow Cheese.

38 Las Vegas 1990 – Salvo’s John Dammone recalls his first trip to the Pizza Expo in Las Vegas.

40 Beating the VAT increase – how to tackle the VAT rise.

PROFILES 46 Pizza My World – Luigi Venosi of Venosi.

REGULARS 41 New products.

44 Index of PAPA registered suppliers.

pizzapasta AND ITALIAN FOOD

Editor telephone e-mail

Clare Benfield 01291 636336 clare@jandmgroup.co.uk

Advertising telephone e-mail

Andrew Emery 01291 636334 andrew@jandmgroup.co.uk

Production telephone e-mail

Jayson Berry 01291 636344 jayson@jandmgroup.co.uk

Subscriptions telephone e-mail

Tony Lorimer 01291 636333 tony@papa.org.uk

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

Opinions expressed in Pizza, Pasta & Italian Food magazine are those of the contributors and not necessarily those of J&M Group, Pizza, Pasta & Italian Food magazine or The Pizza & Pasta Association. No responsibility is accepted for the opinions of contributors. Pizza, Pasta & Italian Food is published by J&M group Ltd. and supports The Pizza, Pasta & Italian Food Association. It is circulated to managers, executives, buyers, retailers and traders in the pizza and pasta business. © J&M Group Ltd. 2011

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news

Restaurant

consumers are loyal A 2,000 consumer survey from loyalty specialist, the Logic Group, and global market research company Ipsos MORI, has revealed that 32% of consumers said that they feel they are a loyal customer to a restaurant.

This puts the sector in fourth place in the ‘loyalty league’ behind banks and building societies (71%), supermarkets (63%) and mobile phone / landline companies (58%), and above or level with insurance companies (32%), clothes shops (30%), department stores (27%), garden centres/ DIY stores (25%), bars, pubs and clubs (24%), cinemas and theatres (24%), electrical and IT retailers (21%), travel, transport and car hire (17%) and hotels (11%).

Furthermore, only 54% of respondents who said that they always remembered to use their card were also loyal to restaurants (in stark contrast to the 70% of those who are members of loyalty schemes operated by shops that said they always remembered to use it). Yet, restaurants are doing a good job of encouraging those that expressed feelings of loyalty to sign up to loyalty schemes – 44% are members of one loyalty scheme, compared to the 42% of the entire survey base that said they are members of any loyalty scheme across the sectors.

“Restaurant owners are finally putting customer loyalty and customer engagement higher on their agenda,” commented Anamaria Chiuzan, customer insight and loyalty senior marketing manager at the Logic Group.“We have seen a concerted effort to run attractive rewards and incentive promotions to increase retention. But it’s fair to say that there is still a long way to go in moving away from simple ‘buy one get one free’ deals, towards offering relevant, timely rewards that really drive long-term engagement with customers.

Retail loyalty schemes have set a benchmark that restaurants and coffee shops can leverage and incorporate into their approach to building customer knowledge and ultimately loyalty. However, this is one industry segment with massive opportunities and I expect to see some innovative approaches to loyalty over the next 12 months.

“One important aspect to remember is that our loyalty towards different sectors and companies is shaped by a range of factors including age, gender, social class and region.

For example – 46% of AB’s aged 35-54 feel loyal to a restaurant or coffee shop compared to only 20% of those who are DE’s and aged 55 or over. Businesses should be aware of who their most loyal patrons are and reward them with innovative offers that reflect and celebrate the diversity of their customer base.”

For a full version of the Logic Group and Ipsos MORI loyalty report visit www.the-logicgroup.com/Product/LoyaltyReport2010.

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pizzapasta AND ITALIAN FOOD

Freiberger deal for Ardo A major new deal with one of Europe’s largest frozen pizza manufacturers has resulted in new jobs at Kent food company Ardo UK Ltd. Berlin-based, Freiberger, has taken space for around 2.5 million pizzas in frozen fruit and vegetable specialist Ardo’s cold store in Charing, near Ashford and, by moving to a more strategic location, there is significant reduction in road miles. The range includes 32 different pizzas for the UK market from luxury stone-baked to value, as well as 28 types destined for the Irish market.

“We are delighted to have secured such a huge and prestigious contract and have taken on five more staff as a result, which is great,” said Ardo’s supply chain director Jon Barnes.“Freiberger had to move all its stock from the previous storage company in a short space of time, and luckily we were able to accommodate this.”

Freiberger makes 2.5 million pizzas and pasta dishes a day and has 2,000 employees at five production and nine sales locations in Europe, Middle East, Asia and the United States. It has around 1,000 different recipes and serves markets worldwide.

Ardo is located close to the M20 giving easy access to the UK motorway network and the Channel Tunnel, and this, said Richard Harrow, Managing Director of Freiberger UK Ltd, was a major consideration when choosing a new site.“As part of a major focus to reduce road miles and the environmental impact of distributing our product we saw the geographical location of the Ardo site as ideal,” he said.

“This will lead to an annual reduction of 175,000 miles which is a significant

Ardo’s Jon Barnes in the company’s cold store which is providing storage space for Freiberger pizzas.

reduction in our total mileage, which reduces our carbon foot print and helps offset rising transport costs. Since moving to the site Ardo has impressed us by its professionalism and dedication to provide the highest level of service which has reinforced our belief that it is the right partner in this project.”

Ardo’s state-of-the-art cold store has high bay mobile racking and capacity for 20,000 pallets. There are four fully enclosed loading pods giving perfect temperature control while loading and unloading. The management systems are fully computerised with individual pallet lot control, scanning and temperature control.

The 24 hour operating service enables deliveries to be accepted any time of the day of night.

“We use the cold store for our own products but also undertake third party storage for a number of companies,” added Jon Barnes.“Our location is especially attractive to companies delivering to, or taking products from, mainland Europe.”

Future of UK foodservice to be unveiled at London conference Fresh insights into the ‘post-recession’ UK foodservice landscape will be revealed in a conference to be held on 13 April 2011

by Bord Bia - the Irish Food Board.

Designed to bring UK operators and distributors head-to-head with cuttingedge industry trends, the London-based event will explore how the latest US foodservice developments will impact on UK business and how best to prepare for ever-evolving consumer behaviours.

Original research commissioned for the event by Bord Bia will examine how the global downturn has impacted consumer eat-out patterns and spending habits across diverse market segments.

Turning to the future, industry experts

will outline what they predict to be the dominant food trends of the coming decade.

Leading figures in food research and innovation, including Darren Tristano, Executive Vice-President of US-based Technomic Inc and Charles Banks, Director of food consultancy thefoodpeople, will present at the event.

An exhibition showcasing the latest Irish food products as well as an interactive ‘innovation panel’ profiling UK operator success stories will also form part of the day (for additional information or to register your interest in attending this free event please contact Ailbhe O’Reilly on 0207 2614745).

February 2011

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news

Pizzas deliver surprise results People buying thin-based or fresh pizzas thinking they’re making a healthier choice could be better off eating deep pan, stuffed crust or frozen pizzas instead, claim the consumer watchdog, Which? in a report that has no doubt surprised some in the industry, as well as raise questions about consumer perceptions of pizza, be it fresh, chilled, frozen or takeaway.

Which?’s investigators say that they looked at 162 cheese and tomato and pepperoni pizzas available in the major supermarkets and take-away chains, and found that frozen supermarket pizzas tended to be healthier than fresh versions, claiming, for example, that Morrisons frozen Thin and Crispy Pepperoni pizza was found to have less fat, calories and salt than its fresh Thin and Crispy Pepperoni pizza, for example.

They also claim that thin pizzas could be higher in fat and saturates than deep pan and stuffed crust pizzas. Tesco’s Italian Romana Margherita, for example - with an ‘ultra thin’ base – was found to contain twice as much fat and saturates per 100g as its Trattoria Verdi Deep Pan Cheese pizza,

according to Which?’s research.

Tesco did not feel it necessary at this time to comment in detail about the specific findings, with a spokesperson saying that as a matter of course, Which? include many of their products in surveys all the time, and that consumers themselves do not necessarily view pizza as ‘healthy’, if the objective is to compete with say, a salad.

The researchers went further by also claiming that supermarket pizzas were not always healthier than those from take away chains.

Dr Oetker’s Chicago Town Edge to Edge Thin & Crispy California Cheese, for example, was found to contain more fat and saturates, gram for gram, than any of the cheese and tomato options, including those from Domino’s and Pizza Hut, claimed Which?, who also say that they found an enormous and often unrealistic range of portion sizes and different front-of-pack nutrition labelling schemes, even by the same manufacturer, therefore making it very difficult to compare products.

“You can’t expect people to stand poring over pizza labels in the supermarket to see which one has more fat or salt in it,” said

Which? chief executive Peter Vicary-Smith.“We want clear, frontof-pack labelling, including traffic light colours, and consistent portion sizes so people can easily compare like with like.”

“All retailer brand products are developed and approved with the retail partners. Individual products will of course differ due to the base as well as the amount of topping ingredients applied and it is sometimes misleading when comparing two products on the product title alone. Customers make an informed choice about any product they choose to purchase and consume,” said Phil Goodall, commercial director at Vion Food.

“The Which? report makes interesting reading, but the customer experience of ordering a pizza and that of having to go and buy one and cook it yourself are two very different things,” added Georgina Wald, corporate communications manager for Domino’s Pizza.“We do believe that consumers should have access to full nutritional information – and we provide just that at www.takeafreshlook.co.uk. With over 35% of delivered sales now

coming via e-commerce platforms, the web is the most sensible place for this information to appear.”

James Cummings, managing director of independent outlet, Heavenly Pizzas, was somewhat surprised by the report’s findings.

"As the only pizza chain in the UK to be recognised with a Healthy Living award for our gourmet range of healthier pizzas which use ultra thin bases we are very surprised to hear that some thin based pizzas contain more fat than thick bases ones,” he told us.

"It stands to reason that a properly made very thin pizza not overloaded with fatty pepperoni and ingredients like salt and preservatives is bound to be better for you than a thick base version.

The truth is too many operators, including supermarkets and the chains, just don't put enough love into the product. To them it is all about creating a product with a longer shelf life and the biggest possible margins.

"That's why I believe consumers should always look to independent retailers for proper pizzas created using only the healthiest ingredients and made with love and passion."

Domino’s Pizza starts new head office build Domino’s Pizza has begun work on a brand new custom made head office.

This new building will be located in West Ashland, Milton Keynes, alongside its recently constructed commissary facility and comes about because the company says that it has outgrown its current office facilities which are based in Kingston, Milton Keynes.

The Buckingham Group has been commissioned to design and build this new head office, which is phase two of Domino’s move to West Ashland and all part of preparation for the future as it plans to have 1200 stores open in the UK & Ireland by 2021.

The new building will comprise 2170m2 of office space, set over three main floors with a lower ground floor main entrance, high quality reception area and a penthouse board room.

The building will also contain a test kitchen where Domino’s development ideas come to life and exciting new products are created for addition to the menu.

Like the commissary building, this new office has been built to BREEAM standards

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The new office will become home to over 150 office-based employees who are currently working in Kingston and is due to complete late summer/early autumn of 2011.

(BRE Environmental Assessment Method), say Domino’s, and has been given a rating of excellent (the BREEAM environmental assessment aims to minimise environmental impact by ensuring sustainable best practices are in place, helping to lower costs through efficiency). To achieve the BREEAM rating of excellent it is not just technical aspects of the building that are considered, the rating also includes key aspects designed to improve health, wellbeing and general comfort to its users.

The building will utilise modern mechanical heating and cooling systems, fully integrated with natural green ventilation systems that will enhance the building’s energy efficiency and reduce its carbon footprint, and that are all controlled through an intelligent, direct, digitally-controlled building management system.

“We are really excited about our new head office,” said Chris Moore, Domino’s Pizza‘s chief executive officer for Domino’s Pizza.“We have invested in this new state of the art building as we have outgrown our currently facility and need to plan for the future.

“Domino’s began in 1985, with its first store in the UK based in Luton. Since then we have continued to grow and open more and more stores and we are now the leading pizza delivery company in the UK and Ireland. With over 665 stores and counting we need to prepare for future growth and these new facilities will ensure we are fully able to service all our stores and meet the needs of our employees.”

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news

Wake up to Domino’s!

In celebration of National Breakfast Week, as of January the Domino’s store on Queen Street in London decided to open for breakfast.

In line with their breakfast opening, customers can now purchase hot breakfast subs and Lavazza coffee. The hot subs are available with any combination of sweet cured back bacon, sausage and egg and come with a sachet of HP Sauce and one of Heinz Tomato Ketchup, and they can be ordered and collected from this store any time between 7am to 11am, seven days a week. If more

than two subs are ordered then the store delivers, with delivery available to anyone currently within the London Queen Street store’s delivery area.

“We decided it was time to give our customers even more choice, we are open for lunch and dinner, so why not breakfast?” said franchisee for this store, Ajaz Mirza.

“Our opening times have been extended, so now our customers will be able to think of Domino’s first thing in the morning, as well as last thing at night! Our breakfast subs are really tasty and just the thing to start your day.”

Degò awarded two AA rosettes Just three months after opening at Oxford Circus in London, Dego’, a new Italian degustation restaurant and bar, has been awarded with two AA rosettes.

Given in recognition of ‘culinary excellence’, two AA Rosettes are awarded to ‘excellent restaurants that aim for, and achieve, higher standards and better consistency’. The strict AA rules for achieving two Rosettes also specify that ‘a greater precision must be apparent in the cooking, and obvious attention to the selection of quality ingredients’.

Something of a find for lovers of Italian wine, at street level there is a classy, urban bar serving many high quality wines by glass, freshly cut charcuterie, unusual cheeses and light meals, and downstairs, an a-la-carte restaurant.

Taking inspiration from North East Italy and from the towns of Vicenza and Venice in particular, talented head chef Dario Schiavo is in charge of the menu, with founder and sommelier, Massimo Mioli, importing 80% percent of the wines directly from the best Italian producers.

A Domino’s store in London has decided to start offering breakfast subs.

In cab video reduces collisions and insurance An in-cab video security and safety system from SmartDrive has been deployed by Reynolds, the company that delivers fresh food to the likes of Pret A Manger and Pizza Express, after rising collision costs were taking an ever larger bite out of the company’s revenues, making risk management an increasingly more important part of overall fleet management.

Reynolds wanted to reduce the collision rate among its 235 drivers by using the SmartDrive system cameras to record exactly what happened during the 15 seconds before and after an incident - giving fleet managers a detailed view of what led up to an event, and how to avoid it happening again.

In 2009 the company deployed a videobased safety system from SmartDrive Systems Inc. which uses in-vehicle recorders to capture highly detailed video and vehicle data during sudden stops, swerves, collisions and other events. Captured data is downloaded wirelessly and sent to professional safety reviewers who categorise and score the events according to 50+ safety observations.

Supervisors at Reynolds then use these results to coach drivers, improving fleet performance

and overall driving safety.

“It was a matter of changing the driver culture,” says interim fleet manager, Steve White.“Showing our drivers the impact of any unsafe actions was the first step in helping them change their mindset.”

Since incorporating SmartDrive as part of the company’s weekly collision reviews, Reynolds has experienced a 61% decrease in the number of collisions, and weekly minor damage costs have decreased by 50%.

However, the most significant outcome is that the company has reduced their annual insurance costs by over £250,000 and these costs have continued to decrease. This represents a better than 4-to-1 yield on the company’s investment in the SmartDrive Safety System.

Although, in the main, the company was interested in reducing risky driving incidents and improving overall driver performance, Reynolds realised an unexpected benefit from the SmartDrive video capture system – improvement in claims resolution. With video documentation of collisions, there’s very little to dispute, which speeds up the claims process and reduces fraud.

Reynolds are using a SmartDrive System to help minimise risk.

Degò’s Massimo Mioli is celebrating after his new restaurant was awarded two AA rosettes.

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pizzapasta AND ITALIAN FOOD

February 2011

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news Caffè Nero refinances to accelerate future growth Caffè Nero has announced the completion of a successful £140 million refinancing of the group’s debt structure in order to fund the business’s future growth ambitions.

Following a review of the group’s funding by its directors, Caffè Nero says that it has successfully restructured its long term debt to provide the company with a more progressive debt structure appropriate to fund the business and its future growth plans over the long term. This sees Caffè Nero refinancing £140 million of senior and junior debt, upgrading its debt structure in order to have a higher proportion of senior lending, and thereby a more cost-effective debt mix, say the chain.

The refinancing was supported by a lender syndicate led by Lloyds with support from Carlyle, Rabobank and Co-op Bank providing a total of £90 million. The junior debt syndicate was led by Hutton Collins Partners LLP with support from Goldman Sachs European Special Situations Group and Bayside Capital financing a total of £50 million of funding. This re-capitalisation of the business has been achieved well in advance of any requirement to do so, and is one of the few leveraged transactions to take place in the last 12 months, report Caffè Nero.

The Group remains a family controlled business with the Ford family controlling 60%

of the equity and Paladin (a consumer brand specialist private equity firm), holding 30% and management holding the remaining 10%.

Caffè Nero currently has over 440 stores in the UK and 40 stores internationally. 2011 will see ambitious expansion plans, including a return to its pre-recession growth rate of opening approximately 52 stores in the UK per year, say the company. In addition, the group plans to open approximately 40 stores a year internationally to add to its current portfolio of gourmet coffee stores in Turkey and the Middle East, thereby doubling the footprint of the brand’s presence internationally over the next year.

Consistently top of its class Glanbia Cheese is Europe’s leading manufacturer of mozzarella cheese for the professional pizza industry, by being consistently top of its class with superb product and unmatched levels of quality control and customer support.

Glanbia Cheese mozzarella is suitable for Vegetarians and is available in block, ribbon or shredded (shredded mix and blend varieties available on request).

www.papa.org.uk

Smarter customers Customers with smart phones can now order on-line from stores using Integer’s inTouch epos system and on-line ordering service.

The on-line ordering web site can detect that an order is being made on a smart phone, say Integer, and then automatically format the order screen for the customer’s phone.

When ordering, customers can add or remove toppings, select dips, add cooking instructions, select meal deals and add delivery instructions. They can also use promotional codes and pay for their order by credit card from their smart phone. The customer will then receive an acknowledgement of their order by e-mail.

“Our customers see on-line orders increase every month,” reports Integer’s Geoff Whittle.

“The number of people with smart phones increases every day.

Mobile ordering makes it even easier for them to order from you.”

CHEESE Glanbia Cheese Limited 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Telephone 01606 810900 Facsimile 01606 48680

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news Mamma’s Pizza celebrate 25 years with a pizza competition The winner of a pizza competition organised by Mamma’s Pizza in Edinburgh to help celebrate their 25th year in business says that he named his winning pizza – Gusto del Papa (papa’s taste) - in honour of becoming a granddad for the first time.

David Waugh’s red onion marmalade, goat’s cheese and basil pizza – called Gusto del Papa topped suggestions from the other two finalists – Jayne Leigh and Simon Larner - and will be featured on the Edinburgh pizza restaurant’s menu this summer. David Waugh, from South Lanarkshire, will also enjoy free pizza for a year, as well as a table for four at the Mamma’s Pizza 25th anniversary party to be held this month.

The three entrants cooked their pizzas at Mamma’s kitchen in an exciting pizza cook-off, before a panel of expert judges. David Waugh was inspired by how the flavours of goat’s cheese and onion complement each other, with the judges deciding that his combination of flavours worked best together. Jayne Leigh’s pizza was called the All American, and featured cactus, artichoke, fried egg, prosciutto and garlic – and Simon Larner’s BER pizza featured black pudding, poached egg and rocket.

Mamma’s Pizza and Panzerotti invited diners past and present to create the most innovative pizza topping in celebration of the popular restaurant’s 25 successful years in Edinburgh’s Grassmarket, with owners, Paul and Caitriona Duncan, delighted with the number and quality of entries received.

“We were so impressed with some of the suggestions that it was very difficult for us to narrow it down to just one winner but we are happy with our final choice and really excited about having the three winning entrants with us to celebrate our 25th anniversary,” said Paul Duncan.

Originally opened in 1985 by two Canadian born actors (Angus MacInnes and Phil Craig), Mamma’s PIzzawas taken over by the current owners Paul and Caitriona Duncan in 2003. The outlet received PAPA’s Best Independent Pizzeria UK Award 19992000 and lays claim to being the first pizzeria in the UK to serve gluten-free pizza.

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pizzapasta AND ITALIAN FOOD

Space help deliver authentic Italian dining experience Space Design Studios, an award winning London based interior design and marketing company, have announced the opening of the first Italian restaurant with delivery and take away service from a new chain called Pomodoro, featuring an open wood burning oven in the heart of the restaurant and giving customers the opportunity to experience the theatre and drama of the pizzeria.

A year in the making, Space Design Studios have designed every aspect of Pomodoro’s brand by creating a concept that draws from traditional elements of Italian culture presented in a modern contemporary style. Pomodoro offers an authentic Italian cuisine, complimented by a unique design creating a new dining experience of a high standard, say Space.

Lighting plays a very important role in all of Space Design Studios projects and on occasion they opted to design a bespoke chandelier incorporating twenty five wine bottles to illuminate the space. A feeling of freshness was at the heart of the concept which uses subtle shades of green and vivid reds to complement the fresh colours of the

Artist’s impression of the first Italian Pomodoro restaurant/takeaway in London.

food ingredients used in the varied menu. In addition, traditional design elements were introduced, such as the lime washed exposed brick walls and oak timber flooring to contrast nicely with the contemporary open food counters and lighting. Its authenticity is also shown by an artwork with a mixture of images of traditional and modern Italian lifestyle scenes on the walls.

Another feature is that the shop front fully opens across the whole width of the restaurant, giving the feeling of al fresco dining to the whole restaurant. More Pomodoro sites are already in the planning for 2011.

Bar Italia the musical?

Soho’s iconic Bar Italia, originally founded by the Polledri family back in 1949 to provide a meeting place for Italian immigrants, many of whom worked in the catering professions, has come a long way since Luigi Polledri persuaded comedians Abbott and Costello to ride bicycles at its launch, and now it is set to become the subject of a musical to be penned by Dave Stewart of the 1980s band, Eurythmics, in conjunction with the well known television writer, Ian La Frenais of Porridge and Likely Lads fame.

Across the generations, Frith Street’s Bar Italia has been the haunt of many a celebrity, as well as a gathering point for football fans and a people-watching hotspot, but Dave Stewart’s plans for the musical are thought to centre on recounting the story of la famiglia , in contrast to Soho’s colourful background of strip and jazz clubs.

Nino Polledri (son of the original founder) and his son, Tony Polledri, who have since gone on to open a glamorous bar and restaurant on the outskirts of London, in Brookman’s Park, Hertfordshire, called Nolita (which stands

for North of Little Italy – their other restaurant which neighbours Bar Italia), say that they are both very excited about the prospect.

Bar Italia is loved by so many because it has changed very little since it opened over sixty years ago.

February 2011

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news New gluten free foodservice range Gluten and wheat free company, Nutrition Point, is launching a brand new foodservice range under their popular DSgluten free brand – designed to help hoteliers, caterers, restaurateurs and café owners cater for people with special dietary requirements more easily.

The new range, which will be launched at the Hospitality Show in London in January comprises a selection of current bestselling DS-gluten free products which can easily be integrated into everyday menus, along with some new products developed specifically for the foodservice market.

Recent research carried out by Nutrition Point shows that more than 40% of people with coeliac disease, or others who are unable to eat gluten and wheat because of food allergy or intolerance, find it difficult to eat out because of the lack of choice available to them.

“According to Coeliac UK, an estimated one in 100 people in the UK are thought to have coeliac disease, a condition which means they are unable to eat gluten. It’s obvious that there’s real potential for the hospitality industry to tap into this relatively unknown market, but many people in the sector don’t know where to start,” says Michelle Shinn, retail brand manager for Nutrition Point.

“Simple changes to menus, such as switching mainstream pasta for our gluten free version, mean a hassle free yet potentially lucrative solution to this problem. As well as offering the right products to ensure safe ingredients for coeliacs, our foodservice team and experienced home economist will also be able to offer customers advice on preparing ingredients and tips on creating gluten free recipes.

“There’s also real opportunity for outlets to grow a brand new revenue stream by catering for the gluten free market – whether that’s by developing a completely new restaurant menu, making changes to current dishes, or simple additions to the hospitality tray of a hotel such as gluten free biscuits. A few simple changes can make a real difference.”

The new range will include current DSgluten free products such as lasagne sheets, spaghetti, penne, margherita pizza, sausage rolls, shortcrust pastry, pepperoni pizza, garlic bread, lunch rolls, white ciabatta rolls, white sliced loaf, brown ciabatta rolls, brown multigrain loaf and pizza bases.

Teknomat launches new range of Italian espresso machines Teknomat UK Ltd has announced the launch of the new Synchro range of espresso machines to complement their popular existing range of Expobar machines aimed at the traditional espresso market.

The Synchro is manufactured in Italy and designed by barista champion, David Makin, to include the latest technology in single boiler espresso machines. The company was founded by an ex Astoria employee who realised that there was a gap in the market at the time and now produces around 8,000 machines per annum in an impressive factory in Treviso near Venice.

The new range features a larger copper inner boiler to provide increased steam capacity during peak times to ensure the machine is one of the most thermally stable coffee machines available. It has increased heat exchanger volume and restrictors to provide stable espresso brew temperatures with a shot timer and three brew buttons for simplicity of use and increased consistency.

The machine is available in red, orange, black

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and chrome (white on special order), with either two or three group versions.

“I have been searching to find another range to satisfy the needs of a more discerning market,” says managing director of Teknomat, Mike Graham. “I wanted to offer my trade customers a high end quality manufactured machine at a competitive price as well as the existing Expobar Elegance range that offer great value for money.”

To find out more about the latest Synchro range visit www.teknomat.co.uk.

SHORTS Italian Cuisine Worldwide Awards Domenico Crolla has been awarded an Italian Cuisine Worldwide Award, awarded in recognition of an outstanding contribution to the introduction, spreading and preservation of the Italian food and wine culture in the country the recipient lives in, or in a global context.

The awards, promoted by itchefsgvci.com, are granted annually to chefs, writers, journalists and business people, for the work performed in the previous year, or during their careers.

Huhtamaki’s new UK web site The ‘to go’ packaging manufacturer, Huhtamaki, has launched its new UK web site (www.foodservice.huhtamaki.co.uk) featuring UK specific news and product ranges, as well as information about sustainability and Huhtamaki’s environmentally friendly BioWare range, its paper hot and cold cups, carry-trays and tumblers, takeaway containers and vending cups.

Ice cream maker passes BRC audit York-based ice cream manufacturer, Yorvale, is celebrating after passing a recent BRC (British Retail Consortium) Food Safety Audit with flying colours. The company is one of only 3% of all food manufacturing sites in the UK to achieve a Grade ‘A’ zero non-conformities certification against the BRC Global Standard for Food Safety.

Fifth Olio Capitale Olio Capitale - a specialised extra-virgin olive oil exhibition - will be held in Trieste, Italy from 18-21 March 2011. An internationally renowned showcase, this event offers an excellent tool for businesses in the sector and a chance to gain insight into the extra-virgin olive oil niche productions from the latest harvest, including guided tasting sessions, lectures, an oil bar and school of cuisine. A ‘match-making’ service will be organised between exhibitors and buyers (www.oliocapitale.it).

Travel contract for Compass Compass Group UK & Ireland’s Retail business has signed a nine year contract worth approximately £1.2 million with Portsmouth International Port, marking a first for Compass in the travel sector.

When the new passenger terminal opens at Easter 2011, Compass Retail will operate a retail area comprising an Amigo convenience store for passengers to buy provisions for their journeys, a Costa Coffee café and pod, a bar and a World Marche restaurant with balcony views overlooking the port, in addition to gaming and vending areas.

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news

PizzaExpress invite public to have their say PizzaExpress is opening the doors to the first ‘new generation’ pizzeria, which they will roll out across the UK this year.

In one of the boldest moves in its 45-year history, the brand says that it is redefining the restaurant experience for the 21st century, focusing on design, acoustics, service and food. The aim is to create a space that feeds great conversation – something that is at the heart of the brand’s mission – by both stimulating conversation and managing sound within the restaurant.

Masterminding the new look and feel is award-winning designer Ab Rogers, who is bringing some of the magic he recently delivered to Tate Modern to the high-street, inspired by the restaurant’s rich heritage and the creative vision of founder Peter Boizot. Ab was tasked not simply with making the space look stunning, but acoustically controlling sound in order to create the best environment in the UK to have good conversation over a meal.

Working with leading acoustician Sergio Luzzi, a number of world-first features have also been designed to help direct busy restaurant noise away from dining areas, enabling customers to both tuck in and open up. These include world-first, revolutionary parabolic lighting domes to absorb sound with in-built speakers for customers’ own iPods; lights that can be dimmed by diners and a ‘light-up’ button to ask for the bill. These unique domes hang alongside an acoustic ceiling installation that has been scientifically designed to direct ambient noise.

With research demonstrating the positive social and health benefits of social interaction

and eating together, say PizzaExpress, the entire restaurant experience has been designed towards helping diners get the most from their meal in terms of conversation.

Theatre director and conversation expert Karl James is working closely with PizzaExpress to reinvent how staff interact with customers, training them in the art of conversation and making customers feel good.

Meanwhile, Carrie Longton, co-founder of popular website Mumsnet, is also working with the restaurant on its service treaty, created by parents for parents to deliver a daytime offering that works for those with children. Activity areas – including interactive stealth learning video games looking at pizza ingredients, and a large communal drawing table – will keep children happy and entertained.

The first new restaurant is functioning as a ‘living lab’ and opened in Richmond on 21 October 2010, with the public invited to come along and give feedback on the elements that they think work best – the most successful of which will go on to form a new signature style

Spaghetti House to close a branch Spaghetti House Ltd has announced that its branch at 3 Bressenden Place, Victoria, London SW1E 5DD, will officially cease to trade after 40 years, on Thursday 31 March 2011.

The company reports that it is obliged to relinquish its lease of this property under a Compulsory Purchase Order (CPO) from Transport from London, as part of the ingoing redevelopment of the Victoria Station area.

Since its days as a ‘tavola calda’ to today, Spaghetti House Victoria has been the preferred choice for many regular guests and locals alike, and has maintained its

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reputation as an excellent neighbourhood restaurant.

“We remain committed to finding another site in the Victoria area, adding to our planned expansion programme over the coming years, which will see our presence grow to other parts of Central London and the Greater London area,” said Spaghetti House CEO Luigi Lavarini in a statement.

The company’s other 10 branches, all set in key London landmark locations including the recently opened Spaghetti House Westfield London, continue to trade healthily, serving on average 20,000 guests per week.

to be rolled out across PizzaExpress restaurants nationwide this year.

Ab Rogers comments:“We’re taking PizzaExpress back to its original essence. We want to continue to celebrate the joy of eating good food and the theatre of traditional pizza making, while bringing light back into the restaurant, to give it an injection of colour and excitement, that puts the kitchen and all its vibrant activity under the spotlight; centre stage in a space that excites the senses.”

The new generation restaurants will mean that passers by can now grab food and drink on the move thanks to a kiosk that opens out onto the street, inspired by the open stalls of Naples. For the first time, the restaurant will open at 8.45am, serving baked goods available throughout the day, created by Liliana Tamberi (Islington deli, Food Lab’s baker and Italian lounge singer). Pizza remains at the very heart of the restaurant’s offering. Antonio Romani, head chef of almost 30 years, will continue to celebrate the art of pizza by adding new items, including seasonal monthly specials, pizzetinis, and Italian ‘pitta pizza’ sandwiches to the menu.

Music, of course, has always been at the core of the PizzaExpress brand, and as part of the living lab, DJ and broadcaster Nick Luscombe (ICA, Flomotion, Resonance FM) is building on the brand’s jazz heritage to create a new musical philosophy. His approach is in keeping with the brand’s ‘jazz attitude’, but incorporates a richer and more varied range of artists including Andreya Triana and Stac, who will perform at new generation music nights in Soho and at the new look restaurant’s launch party.

New PAYE tools for employers HM Revenue & Customs (HMRC) has launched Basic PAYE Tools to help employers run their payroll systems.

The new online resource replaces HMRC’s popular Employer CD-ROM. It includes all the CD-ROM’s interactive features plus an automatic update facility, to ensure the tools are up-to-date with the latest information and figures.

Employers who have used the CD-ROM will need the new tools for the remainder of the 2010-11 tax year and for future tax years. The tools can be downloaded by visiting www.businesslink.gov.uk/basic payetools.

HMRC strongly recommends that employers

keep up to speed with other important PAYE developments by signing-up to their free email alerts at www.businesslink.gov.uk/hmrc employeremailalerts. HMRC will no longer be mailing hard copies of guidance to employers, so these alerts are now the best way to ensure employers are up-to-date with PAYE issues.

In addition, employers are being reminded that PAYE information, forms and guidance are all available online at www.businesslink.gov.uk/ payeformsandpublications, and that paper versions are now only available in limited circumstances from the Employer Orderline.

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news New pizza oven for smaller outlets Stone Willy’s TurboChef i3 oven has been launched by Rookway Food Systems to offer cafés and deli’s a slice of the pizza profits, sales of pizza having been successfully bucking the recessionary trend.

Cafés and deli’s can open up vital new revenue streams by offering high quality pizzas and over 70 other hot food items, which are all easy to prepare and can be cooked in a matter of minutes, ideal for the customer in a hurry, say Rookway.

"There are a multitude of benefits to the new TurboChef i3 oven,” says Rookway’s managing director, Peter Robinson.

"They do not need any extraction – often a huge cost in itself, they cook food up to 12 times quicker than conventional ovens (a 12" pizza cooks in 2 minutes), and they are so simple to

use, meaning cafes and deli’s of all sizes can provide a diverse hot food offering all day.”

The TurboChef i3 ovens also requires minimal space so can fit into the smallest of outlets and is energy efficient (a 12 hour shift with constant use costs under £5 per day). Rookway Food Systems offer a full support service including, ingredient supplies, maintenance, staff training plus on-premises marketing support to not only provide cafes and deli’s with the tools but to help them sell as well (www.stonewillys.com).

The latest oven from Rookway aims to enable cafés to cash in on the popularity of pizza.

Merchant Gourmet’s new recruit Ingredients brand, Merchant Gourmet has appointed James Lomax as marketing executive with responsibility for managing and promoting Merchant Gourmet in all of its key sales channels - consumer, food service customers and major retail clients, including Sainsbury’s and Waitrose.

“I’ve always had a huge passion for food and it’s a really exciting time to be joining the Merchant Gourmet brand. The products are fantastic and the brand has experienced significant growth over the past two years, especially within the retail arena,” commented James Lomax on his appointment.

“Having previously worked

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for a marketing agency, it’s given me a huge amount of hands on experience working across a range of marketing channels – particularly within the digital environment. I’m looking forward to bringing this knowledge and experience to Merchant Gourmet and helping them to continue raising their profile.”

Head of marketing and product development, Colin Hopkins added: “The Merchant Gourmet brand is going from strength to strength, with sales growing 22% year on year.

James’ skills and experience in marketing and digital communications will only help our brand development and sales even further.”

Glanbia installs Masternaut’s GreenerFleet Glanbia plc is implementing Masternaut’s integrated vehicle tracking and environmental management solution GreenerFleet across its dairy and chilled food delivery fleet - a real time web-based service that will enable it to focus on fuel management and reduce CO2 emissions, say Glanbia.

Glanbia is one of Ireland’s largest food companies (the supplier of Yoplait, Avonmore and Kilmeaden dairy produce).

The company’s Consumer Foods division is the largest branded food supplier into the Irish grocery sector with more food brands in ‘the top 100’ than any other supplier. Using its Masternaut tracked fleet, Glanbia makes over 2,500 deliveries a week to a wide range of customers, including most supermarkets and convenience stores operating throughout Ireland’s 26 counties and the system will help the company with its aim of providing carbon neutral transportation.

“We are already benefiting from the accuracy and visibility that the Masternaut system has brought to our fleet management. The system is accurate and easy to use. It allows us to keep precise driving

time records, ensuring all drivers are compliant with tachograph regulations. The reporting tools are a huge advantage too; the automatic system has these ready for us each morning so there is no additional administration necessary to get the information we need. It gives us a clear view of what is happening out on the road and will help us to gain more efficient use of each vehicle in the fleet. In addition to the vehicle benefits, the system allows Glanbia to proactively manage the performance of our drivers,” says Denis Conway, logistics manager at Glanbia.

“Glanbia has already reduced its CO2 emissions by approximately 16% over the last two years and Masternaut is the next phase of our continuous improvement and best practice programme. For example, an average delivery truck will burn around four to five litres of diesel an hour when idling. With the high cost of fuel, we want to prevent as much unnecessary idling as possible - which will reduce our operating costs and will help in the reduction of our carbon footprint. This will help us to achieve our aim of providing a carbon neutral transport service,” he adds

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news Lincat introduce new range of pizza ovens Prompted by the popularity of its PO49X, PO69X and PO89X pizza ovens, Lincat has launched a new premium range of pizza ovens.

Offering a top temperature of 480oC, each of the new ovens is equipped with a viewing window, internal illumination and an external temperature gauge, which allow easy monitoring of the cooking process. Built to highest specification, they are ideal for Italian restaurants and pizzerias as well as a wide range of other catering establishments.

There are six new premium pizza ovens to choose from, ranging in capacity from the PO425 which can cook 4 x 10” pizzas at a time, to the twin-deck PO630-2 which can accommodate 12 x 12” pizzas. Firebrick bases ensure the crisp, even cooking of pizza bases.

“Pizza is an established favourite in almost every catering outlet and our pizza ovens produce delicious, authentic pizzas whether deep pan, thin crust, fresh dough, part baked or frozen,” said Nick

McDonald, marketing director of Lincat Ltd.“They can however be used for much more besides including a variety of breads such as ciabatta and naan, as well as foods such as lasagne, jacket potatoes, pies pasties and pastries.”

Lincat’s new pizza ovens offer precise thermostatic control, with separate heat controls for the top and the base of each oven and an audible 20 minute timer. Twin-deck models feature independent controls for each deck. Their double glazed construction contributes to energy efficiency and a removable crumb tray makes for easy cleaning. The new ovens can be used on the counter top but floor stands are available as an optional extra. Single deck models can be stacked two high.

Driven to deliver After publishing its results for the 52 weeks ended 26 December 2010, Domino’s Pizza says that it is driven to deliver, with system sales having increased by 19.3% to £485.3m (2009: £406.9m) and having seen strong operational gearing driving operating margins to 20.2% (2009: 19.4%).

Profit before tax increased by 27.3% to £38.0m (2009: £29.9m), statutory profit before tax was £35.2m (2009: £41.0m), and like-for-like sales in 553 mature stores was up by share increase of 25.7% to 17.36p (2009: 13.81p) and a total dividend increase of 31.6% to 10.20p per share (2009: 7.75p).

57 new stores opened in the year (2009: 55 stores) and none closed (2009: nil) resulting in a total of 665 stores at the year end (2009:

608), report the chain.

Online system sales increased by 63.0% (2009: 40.4%) to £128.0m (2009: £78.5m) with online sales accounting for 35.8% of UK delivered sales (2009: 27.8%).

“I am delighted to report another exceptional set of results,” commented chief executive officer, Chris Moore. “We have opened our new commissary and we are in a strong position to continue with our exciting growth plans. We have had a solid start to 2011, with likefor-like sales for the first seven weeks up 4.7% and are encouraged by the recent strength in like-forlike sales growth. This figure comes against the backdrop of exceptional comparatives from the same period in 2010 and the current difficult economic climate.”

More seek out gluten-free restaurants A leading tourism and hospitality web site is reporting a huge surge in enquiries for people looking for gluten-free places to eat out, and is predicting that this increased demand will continue throughout 2011. iknow-uk (www.iknow-uk.com), a UK accommodation and tourism directory, says that it has seen an 85% surge in people searching for gluten-free restaurants on its site in the last month, compared with the same time last month, with gluten-free restaurant ‘hotspots’ discovered by the sites statistics as being Cardiff (178% increase) and Manchester (35% increase).

The charity Coeliac UK reports that around one in 100 people have coeliac disease and need to follow a life-long gluten-free diet, and many more people are opting to follow a gluten or wheat-free diet as a lifestyle choice (including celebrities such as Fern Britton and Victoria Beckham).

Research carried out in 2010 by the gluten-free brand, DS-gluten Free, has also showed that 44% of people living with coeliac disease have given up on eating out after struggling to find anywhere which could cater for their needs and were too afraid of taking the risk. However, iknow-uk’s

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statistics show that this may be changing as people become more confident in restaurants understanding of special dietary requirements.

Marcus Simmons, iknow-uk’s managing director, comments:“People who need to follow special diets can feel too embarrassed to visit restaurants in case they fall ill. Many years ago these dietary requirements were very much un-catered for, but now restaurants are opening their eyes and trying to accommodate these needs. There’s still a long way to go though, and it’s obvious that there’s a real need for more restaurants to consider catering for people with allergies and intolerances.

“Many of my relatives have food intolerances and allergies, so I have witnessed first-hand the obstacles people face when eating out. It can get quite frustrating for sufferers, so it’s great that the hospitality industry is starting to recognise special dietary requirements. I’m sure more restaurants will follow when they realise there’s actual business potential which could help increase revenue.”

Michelle Shinn, retail brand manager for Nutrition Point, recently launched a new

range of gluten free products under their DS-gluten free brand aimed at the foodservice industry to meet this new demand.“Many people with allergies and intolerances are frustrated with the lack of choice when choosing where to eat and worry about the consequences of eating food which may contain harmful ingredients to them. Many would rather stay in than take the risk,” she explains.“We always advise those people who worry about visiting restaurants to call ahead to discuss their concerns and outline their allergies to see if they cater for the special diet.

“It’s really positive to see a surge in enquiries for gluten-free restaurants as it means a lot more people with special dietary requirements are confident about eating out – let’s hope it continues to rise!

The important thing now is for more restaurants to respond and increase their gluten-free offering.

“Having an intolerance shouldn’t mean that you have to stay at home, these statistics show that there’s a real need for restaurants to cater for special diets which is a significant step for the hospitality industry.”

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news

Domino’s pizza hits the road with Moto Domino’s has announced that it is set to open up to 43 sites on Britain’s motorways as part of a new deal with motorway services operator Moto Hospitality Limited.

The first two stores will be on the M4 at Leigh Delamare East in Wiltshire and the M40 at Cherwell Valley in Oxfordshire (both will open during the early part of 2011). The stores will be franchised, in line with all Domino’s sites in the UK, and will be operated by Moto, say the pizza chain.

The stores will run a full Domino’s menu, be open until 11pm in line with traditional Domino’s trading hours and allow passengers to order ahead using an iPhone or mobile optimised website, so a delicious, piping-hot pizza will be ready and waiting

Domino’s Pizza is set to widen its availability after a deal with Moto.

on their arrival at the services.

“This is a fantastic new opportunity for Domino’s,” said Chris Moore, chief executive of Domino’s Pizza. “As we progress towards our target of at least

1,200 stores by 2020, we will be looking at all sorts of nontraditional locations. Motorway services have really developed over the last five years and this is a great chance for us to start

feeding hungry road users.

“Giving customers the chance to order ahead – or even place their orders before they set off on their journey – brings a whole new dimension to the service station experience. The delicious taste of a freshly-made Domino’s pizza will literally be a few junctions away. All the stores will have a unique phone number like a traditional store too – so if they’ve got a hands free kit, drivers themselves will be able to place orders for collection.”

Tim Moss, chief executive of Moto Hospitality Limited, added: “Domino’s is a great brand to have in our portfolio. Over recent years, we have added a range of high street brands to our service stations and the addition of fresh pizza will undoubtedly be very popular with our customers.”

Card changes coming At the end of June this year, the cheque card guarantee scheme ceases, which means that if you accept payment by cheque your business will be at risk until it clears – which can be anything up to six days later. For secure payments, you need to consider only accepting debit or credit cards after the end of June – or taking payments on line, where this is

appropriate.

Taking card payments is also more secure for delivery drivers in the pizza industry as they don’t have to carry cash, which is always a risk.

Also bear in mind that developments are happening in card payments with contactless swipe cards (like the Oyster in London) beginning to take off and

Music Some operators seem to be unaware of the legal requirements to have both a Performing Rights Society (PRS) and Phonographic Performance (PPL) licence if music is played on any part of the premises (from restaurants to offices and factories). Even a radio in the production or washing up area requires this. The

payments by mobile phone which are the next big step forward.

You may also be able to save some money on card costs through the Association’s agreement with Barclaycard which offers members discounted transaction and terminal rates. You can find our more on the PAPA website at www.papa.org.uk

New membership manager basic PRS licence fee is £113.80 but rises according to seating capacity, while the PPL licence is based on the amount of audible space.

Guidance has been put together by PAPA which can be found on the association website at www.papa.org.uk/mailers/2 011/docs/prs_guidance.doc

PAPA Technical Group The next meeting of the PAPA Technical Group will take place in London on 12th April 2011

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news

The Association has appointed Tony Lorimer as membership development manager with the particular objective of increasing the number of independent pizza outlet memberships. He can be contacted at tony@papa.org.uk

Delivery crime guidelines Following a meeting with the Met Police and leading delivery operators, the Association is drawing up guidelines on how businesses should deal with crimes such as thefts and robberies, including a simple guide for staff. The first draft of the guidance has been circulated

to those involved for comment and it is hoped that the final document will be available on the PAPA website in April.

Discussions are also taking place about setting up a national reporting network which would allow delivery businesses to share information on crimes.

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IFE preview

Make time for something new at IFE11 Staying in tune with consumer tastes is the key to running a successful business in the out of home (OOH) sector. However, as more pizza, pasta and Italian food businesses enter an already saturated marketplace, it has become increasingly important for outlets to offer consumers something different, or risk being lost in the crowd.

Foodservice focus This year’s IFE exhibition will be held in London at ExCeL from 1316 March 2011 and will provide a cost effective way to source the newest products and ingredients that add a real difference to menus. The show will offer pizza and pasta foodservice businesses an opportunity to identify food and drink products from more than 1,100 suppliers spanning five continents.

“We have ensured that this year's exhibition provides the perfect platform to source the newest pizza, pasta and Italian food products, and that the newly created event features offer businesses valuable information to help maximise profits during this time,” says Christopher McCuin, event director of IFE11.

“The foodservice element of IFE accounts for nearly one third of the show and should not be underestimated by anyone serious about sourcing new food and drink products for their foodservice operations. In 2009, the event attracted some of the pizza and pasta industry’s most senior industry representatives, including buyers at ASK Restaurants, Carluccio’s, Domino’s Pizza, Frankie and Benny’s, Pizza Express, Pizza Hut and Strada, who were all looking to source the newest products and ingredients.”

Martin Bates, CEO of the Craft Guild of Chefs, adds:“As one of the biggest food and drink trade events in Europe, chefs and foodservice professionals should see IFE as an integral event for their working lives. Each year it is packed with inspiration and ideas, as well as hundreds of suppliers and thousands of products for the sector to use.”

But if you’ve been to IFE in the past and believe you’ve seen it all before, think again. This year’s event is returning with a renewed and revitalised outlook.

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What's new?

A brand new feature of this year's show is New Products Live which will comprise of three areas, where visitors can discover the latest innovations from suppliers.

The new product display area will showcase a range of specially selected products from 12 categories, including bakery and confectionery, cheese and dairy, organic and seafood. During the exhibition the annual Fresh Ideas awards will be presented to exhibitors with the best innovations. Judged independently, the winners will have their products showcased in the New Product Zone. Finally, foodservice professionals can visit the free-to-attend Future Trends seminars, run by Mintel.

The sessions, presented by leading figures in the food and drink industry, will offer valuable insights into new product trends and the changing tastes of consumers.

“The new feature is part of our continued commitment to helping visitors discover 'what’s next' in the world of food and drink,” explains Christopher

McCuin. “New Products Live will be one of the key features of the 2011 show and we are expecting it to be one of the busiest visitor attractions. The aim is to provide foodservice businesses with all the tools necessary to source products that will boost their sales. So, in addition to this area we will also be handing out a free New Product Guide to all visitors to the show, helping them to navigate the exhibition floor easily and find the innovations they want to see.”

Skills to take away Following its success at last year’s show, the Skillery, in association with the Craft Guild of Chefs, returns to this year's show.

Foodservice businesses will be able to see demos from leading UK chefs who operate in a variety of positions at different types of outlet. The wealth of information on offer through the Skillery makes it a must-attend event for any business operating in the out-of-home sector.

The Skillery is a live cooking demonstration, designed to help foodservice businesses of all

types improve their culinary skills, hone menu creation expertise and increase profit margins. A host of the industry’s finest chefs will showcase the latest cooking trends and offer highly informative practical information to help catering outlets become more profitable and efficient.

“Visitors from every corner of the foodservice industry attended the sessions at the last IFE, from independent restaurants and cafés to contract caterers, cost sector representatives and fine dining experts, highlighting the importance chefs and foodservice professionals place on staying in tune with modern cooking skills and improving business practises,” says Christopher McCuin.

“The Skillery sessions will all be themed in-line with the most up-to-the-minute trends driving business in the foodservice sector and will cover cost-reduction, menu design, health, sustainability and provenance to name a few,” adds Martin Bates.

Barista championships What's more, in November 2010, IFE won the battle to host the UK Barista Championships at this year's show, when the crème de la crème of the UK coffee industry will descend on ExCeL for the semi-finals and finals of the competition in a bid to be crowned the best barista in the UK. During the finals, visitors will be able to watch each contestant make four espressos, four cappuccinos and four versions of their own ‘signature drink’ in just 15 minutes. However, the heat will be on the baristas, as points are deducted for every additional second after the clock has stopped and if one minute is exceeded, contestants are disqualified.

The judging panel is made up of four sensory judges, two

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IFE preview technical judges and a head judge. Sensory judges are there to judge the taste, smell, and presentation of the coffee as well as the contestant’s knowledge, communication, product handling and hospitality skills.

The semi-finals and finals of the UK Barista Championships will be held on Tuesday 15 March and Wednesday 16 March at IFE11.

The winner will then go on to compete against winners from 75 other countries in the World Barista Championships, to be held in Colombia.

See, show and discuss The organisers behind IFE say that they are committed to ensuring this year’s event will be a true showcase of new product development. The Walk the World exhibition area will provide a platform for new and exciting global produce from over 50 countries and the opportunity to meet suppliers that are new to the UK market. Within this section, there will be a number of dedicated Italian stands, allowing pizza, pasta and Italian foodservice outlets to source the

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very best and newest products.

Azienda Agroicola Manicardi (which produces a range of premium balsamic vinegars, dressing, wines and liquors from the Emilia Romagna region of Italy), Tenuta Bianchi Conserve (a company that specialises in olives and high quality vegetables), Molino Pasini (which produces flours for different purposes including the production of bread, fresh pasta, cakes and pizza), and Tanara Giancarlo (which specialises in the production of cured ham) are just a selection of the Italian companies that will be showcasing their products in the special Italian area of the IFE exhibition.

The Fresh Pasta Company, which supplies the finest Italian fresh pasta available in the UK to restaurants, hotels and caterers, will be showcasing its latest range of pastas and sauces to foodservice outlets.

Premium quality pasta sauce producer, the Little Sauce Company will be launching a brand new range of organic children's pasta and sauces for

the foodservice sector. The company’s recipes are created by owner Marco Fontana Ros and all its products are made using 100% authentic Italian ingredients and traditional methods.

The highlight of Plusfood’s foodservice offering at IFE will be the launch of its new ‘Perfect Portions’ range which offers a solution to the problem of portion control by promising minimum weight variance. Made with pure chicken breast and with a natural shape and structure ‘Perfect Portions’ ensure that each guest gets the same sized serving every time, enabling the caterer to know exactly how much to order and thereby keep a greater control over costs.

Speciality Breads, a manufacturer of high quality bread for the foodservice industry, which has just signed up to the Assured Food Standards ‘Red Tractor’ scheme, will showcase its range of traditional and contemporary continental classics. Products include fullybaked breads, quick-bake breads and ready-to-prove breads which

will carry the Red Tractor mark on their packaging – a mark that shows all its breads are now made with 100% British flour.

Elsewhere, Suma Wholefoods, the UK’s largest independent wholefood wholesaler/distributor, specialising in vegetarian, fairly traded, organic, ethical and natural products, will be showcasing its recently launched organic pasta. Produced by Iris – a workers' cooperative in Italy which has been developing organic farming since 1978 – it is the ideal organic product for any outlet serving pasta-based dishes.

Meanwhile, Taste of Sicily will present its extensive range of Mediterranean foods to the trade at IFE. The company’s range of products includes patés, pestos, antipasti and olives.

Join the show IFE11 is set to attract more than 1,100 food and drink suppliers showcasing their latest innovations. For more information, or to register for FREE entry, visit www.ife.co.uk.

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equipment

Catering equipment for pizza makers Rheon’s manual pizza spinner (table top size).

For many in the pizza business, it’s all about speed of production in order to meet demand and maintain quality along the way, while some are also on the look out for help with their pizza making skills. Here, we take a closer look some catering equipment that can help with a variety of typical tasks associated with making pizza.

Ingenious approach London Food Machinery Ltd is a good example of an equipment supplier which caters to a wide spectrum of pizza makers, providing ingenious food production equipment sourced from two companies - Rheon and Kortlever - and working together throughout Europe and the world in order to produce a range of equipment to suit the artisan pizza-maker, right through to the industrial producer.

Rheon are a Japanese company with bases all over the world (www.rheon.com) and who concentrate on two main product categories, the first being encrusting equipment, the second being bakery equipment, and their philosophy is always to work with the rheology of the materials so as to produce no, or little, stress to the product.

Their patented pizza spinner has used the method an artisan pizza maker would to produce a high quality pizza base, whereas some alternative equipment on the market uses a pinning method to roll out a pizza base from a ball of dough.

This type of single point pressure on dough can damage the structure of the gluten that has been formed in mixing, feel London Food Machinery, which then risks destroying the 16

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Encrusters can broaden the range of products a pizza business can make to include other Italian fayre such as arancini.

An automated Rheon pizza spinner.

‘power’ of the yeast.

The Rheon pizza spinner works by ‘stretching’ the dough from the centre of the ball out, and so does not impose single point pressure to flatten the dough. The results of this are that it can produce the same pizza base that an artisan pizza

maker could make, but more consistently, and of course it can be done with a minimal amount of training on the equipment.

Due to its gentle spinning nature it can handle high water content doughs, or doughs that have been fermented for up to 90 minutes, say the company, and retains its structure, yet still has all of the power from the yeast that was developed in mixing and fermentation.

Their basic, manual pizza spinner can produce pizzas up to 30.5 cm. Rheon then scale up in their equipment to produce at a faster rate with automatic spinning and with larger diameter machines making up to 40cm in diameter flat, or rimmed pizza bases.

The basic pizza spinner can be tried and tested at a Rheon

test bakery in Dusseldorf, Germany where they have all the facilities, mixers, ovens and dough conditioning equipment to mimic your process. An ingenious type of pizza can also be produced using our other range of equipment encrusters. With this type of unique and ingenious equipment it is possible to produce a variety of products from the same machine and that complement a pizza business - namely calzone, arancini, deep fill open top pizza, filled gnocchi, filled pizza, and cheese-filled garlic breadsticks and mini pizzas.

Kortlever produce pizza equipment for the craft size manufacturer, as well as the industrial size. They are specialists in equipment for depositing and applying ingredients onto the pizzas, including cheese applicators, pepperoni applicators and tomato sauce applicators. Thus, they have become solution providers for manufacturers in the conveying or handling of pizzas, as well as providers of specialist devices for automatically folding the pizzas.

Preparation and storage Making a pizza from scratch requires a considerable amount of food handling. At the same time, reducing food handling in February 2011

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equipment the catering environment is a simple way of improving food safety and hygiene. By combining their Cambro H-Pan high heat pans and H-Pan colander pans, pizza outlets can use one container to go from prep area to cooker, to bains marie serving point, for example, therefore cutting out several stages of transfer and handling, suggest Foodservice Equipment Marketing.

The colander pans fit inside the H-Pans, so liquids and grease can be rapidly drained away from hot foods to improve the food quality. They are also ideal for defrosting meats and poultry, as well as keeping raw liquids isolated from foods to improve food safety. Other uses include storing prepped produce such as pizza toppings, or keeping seafood on ice.

The H-Pan and colander pans are safe from -40oC to +191oC, making them suitable for use in refrigerators, microwaves and bains marie, for blast chilling, cooking, reheating and serving. Sturdily constructed from polycarbonate and with a smooth non-stick interior, they are easy to keep clean and hygienic. They can also be stacked together neatly without wedging or sticking, and are available in a range of standard gastronorm sizes (www.fem.co.uk).

For busy pizza restaurant kitchens where space is at a premium Jestic Express has added a durable refrigerated pizza prep counter to its range which comes in both two and three door configurations.

They are ideal for pizza preparation areas where a large work surface needs to be combined with easy access to pizza toppings and come with the option of an innovative cheese catcher which has pullout drawers for the easy removal/recycling of cheese.

These heavy duty stainless steel counters are available featuring two open-top wells with lids and a full length, ‘food safe’ extra wide 17" removable cutting board. The unique design of the air duct system creates a cool flow of air both

www.papa.org.uk

Multi-purpose H-Pan colander pans from FEM.

inside the topping unit and within the cabinet interior, ensuring that the temperature of the food is quickly reduced.

The two door unit will hold 9 x 1/3GN x 150mm pans and the three door unit 12 x 1/3GN x 150mm pans (sold separately) and both include adjustable PVC coated wire shelves (one shelf per door). Other standard features include: castors; selfclosing doors with recessed handles; and removable door gasket. Both units run from a standard 13amp socket and have a temperature range of 0oC/+10oC (for further information visit www.jesticexpress.co.uk).

To help outlets cope with larger scale dough production, Pantheon’s TM Tabletop Mixers offer high quality, heavy duty fabrication and competitive pricing. Powered by a 300W motor, they utilise a planetary transmission which promises accurate results across many different applications. The stepless speed facility gives the operator complete control of between 75 rpm right up to 660 rpm, enabling precision mixing.

Three aluminium attachments are provided and the head of the mixer can be raised easily to allow these to be changed as required. These include a whisk for liquid ingredients such as whipping cream or beating eggs, a beater for applications such as creaming butter and sugar or making batters and a dough hook for dense, sticky

Lincat’s (www.lincat.co.uk) PS950 freestanding, refrigerated pizza and sandwich station is versatile, flexible and hygienic. The top is designed to take 5x1/6 and 5x1/3 gastronorm dishes and is fitted with a full width polypropylene preparation board whilst underneath there are two refrigerated compartments, each of which can take 2x1/1 gastronorm containers.

Ergonomically designed to help speed the process of food preparation, the PS950 is easy to install and operates from a 13-amp plug.

ingredients. Overload protection is also built in to ensure that the motor is never overworked. A switch lock prevents accidental activation and rubber feet stop the mixer slipping on the countertop.

A choice of bowl size is the main difference between the two available models. The TM5 is supplied with a 5 litre bowl and the TM7 with a 7 litre bowl – both stainless steel. List price for the 5 litre model is £449 and the 7 litre is £499, and Pantheon’s all encompassing one year guarantee applies.

In house vegetable preparation is becoming increasingly popular as caterers reap the benefits that regular vegetables can offer over and above the ready prepared variety.

Firstly, cost is reduced dramatically as market fresh vegetables can cost just a quarter of the price of ready prepared ones. Secondly, choice is opened up dramatically allowing caterers to offer different varieties and try out various suppliers. Thirdly, flavour is usually significantly better as there is more control over the quality of product used. Lastly, letting your customers know that fresh vegetables (maybe even locally sourced) are prepared on site will enhance customers’ perceptions of the food quality overall.

To make sure that taking such a step doesn’t have any impact on kitchen efficiency, a good quality, heavy duty vegetable preparation machine is a must. Pantheon’s VPM (list

Jestic Express Pizza Prep Counter

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equipment price £928) is ideal for many catering applications, and, as well as preparing vegetables, it is perfect for many other foods as well.

The plug in unit comes complete with five easy to change discs that will effortlessly chip, julienne, dice, slice, shred and grate, and many more disc options are available.

Its durable construction, incorporating an all metal hopper and base, will withstand continuous use across a wide variety of foods from nuts and hard fruits and vegetables such as potatoes, carrots, celery and apples, through to softer items like breads, cheeses and even chocolate, with perfect results every time.

The powerful, 500W motor cuts out instantly when the machine is opened and, to provide additional stability, the unit comes with sturdy rubber feet that grip the countertop.

The body of the machine is completely accessible for thorough and easy cleaning whilst the discs are dishwasher proof.

A pop-up kitchen which converts to a mobile bar and preparation area is the newest addition to Mette’s multifunctional Chop & Change range, which will be on display for the first time at the forthcoming Northern Restaurant & Bar Show.

Offering chefs and operators the flexibility to customise and update their set up simply and cost effectively, the Chop & Change range is based on the concept of using a either a mobile or fitted shell unit which is then fitted with changeable accessories to that it can continually evolve alongside the needs of a business.

Chop & Change’s stylish pop-up kitchen-to-bar model (RRP £6950 + VAT + delivery) is

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incorporate branding to make the space easily identifiable and eye catching, say Mette (www.mettecreates.com).

Pantheon’s VPM’s (left) dimensions are 235mm (W) x 490mm (D) x 480mm (H) and a 12 months parts and labour warranty applies.

designed so that almost all fittings are multifunctional and it includes adequate storage and service areas.

The mobile kitchen set up includes a two ring induction hob, a heated mobile water system, ½ width sinks for separate washing areas, preparation surface/ perforated drainage area, a flip-up serving shelf and storage space and condiment racks To transform it into a bar area, add an insulated ice well

and the sink becomes ice dump. Add a garnish preparation area with separate compartments turning the kitchen preparation area into a shelf for storage. The condiment rack moves to become a holder for spirits The ‘2 in 1’ concept, which offers two complete mobile workstations in a single compact unit, is also available in the ‘Field to Fork’ model. This set up includes a bespoke butcher’s workstation, incorporating butcher’s block and drainage, which can be used to showcase traditional preparation skills before being transformed into a kitchen area to cook and serve samples.

When not in use all accessories can be stored within the unit and it packs down to convenient storage size of 19000mm wide x 650mm deep x 910mm high. It is also possible to

Pasta made easy Metcalfe (www.metcalfe catering.com) has launched a new range of pasta makers.

With consumer demand for pasta continuing to grow thanks to its healthy attributes, the machines offer caterers and retail food businesses the opportunity to take advantage of this by producing their own fresh egg pasta in house.

There are three models in the PM range, capable of producing 5kg, 8kg and 13kg of pasta per hour respectively and each has a stainless steel basin and kneader. Ingredients are added to the machine, mixed and kneaded before being extruded through a traditional bronze die. Friction created by the bronze creates an authentic rough surface which allows the pasta to hold the sauce much better than pasta made using non-bronze dies.

A choice of 14 extrusion dies is available, enabling the user to produce caserecce, pappardelle, gnocchi, bucatini, macaroni, angel hair, spaghetti, spaghetti all chitarra, tagliatalle, fettuccine, pasta sheets, cannelloni and bigoli. In each case, a consistently shaped pasta is produced.

All three machines operate from a standard 13amp socket and are small enough to sit on a standard countertop, although a separate stand is available (list prices start from £1275).

February 2011

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equipment Catering Equipment Forum Industry experts and leading equipment suppliers will be on hand at Catering Equipment Forum to discuss your individual needs and share their expertise with you, say the event’s organisers (media and exhibition company, Williams Reed) who report that they have been listening to operators and therefore know how important it is to choose the right catering equipment to run a profitable business.

If you are looking for new equipment, Catering Equipment Forum plan to facilitate one-to-one meetings for you so that you can look at new ideas and discuss pertinent issues to help ensure that you are making the right purchasing decisions for your business.

The programme will commence with a two-day event on 22-23 March at Olympia 2, London, and combine an innovative product showcase with high-level one-to-one networking opportunities. This will be followed by a series of road shows planned for Wales in May, and Scotland in June.

With its combination of industry leadership, insight and both formal and informal networking, all over a few days, this is currently believed to be the only event of its type anywhere in the industry (for more information on partnership packages or information on visiting, call Julie Higgins on 01293 610271).

Their oven is the lifeline of their business and gets replaced every five years, say Richard and Katie Fenton of Firehouse Rotisserie.

Financing new equipment There are key items of your equipment that you cannot afford to have fail, and most pizza businesses need to have to reliable ovens, mixers and refrigeration.

This means not only buying the right equipment in the first place, but having a realistic plan to replace them when their ‘time is up’, advises Peter Williams of the Oxford Funding Company, a commercial finance brokers based in Cheltenham (www.thefundingco.co.uk).

Old or new?

“You know you just got the oven repaired, again, yesterday, by that man who said it was now good for another 10 years? It’s just broken down again!” Sound familiar?

Let’s try another one. “You know that amazing deal you got on that fantastic classic pizza oven? The one that was half what you would have to pay new, and which the sales guy said had hardly been used? It doesn’t work!” I’m a great fan of buying good quality second hand equipment, but it has to come from a reliable source with guarantees.

So why do we have these problems?

Well, the old adage, I suppose, that money doesn’t grow on trees, and the fact that all businesses need to be careful with the money they do have. However there has to be a line between saving money and making sure that the kitchen stays not only working correctly, but also when your ovens are on display, they need to look good too.

So you need to make a decision on

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buying/replacing the machine. Finding the money is often an issue. What are your options?

If you do have plenty of spare cash and you are starting up in business, or looking at a replacement/refurbishment/ expansion, then the best advice would seem to be not to borrow unless you need to. However, is this the best option for you? There are several reasons why borrowing the money to pay for your equipment may make more sense.

Lease finance, hire purchase Firstly, lease finance or hire purchase is a good way to borrow money if you don’t have the cash available. It is much easier to obtain than going for a bank loan. Plus, bank managers tend to be best kept for emergencies. Often if you borrow from them as part of the main funding, they won’t lend when you have a short term requirement.

Secondly, if you set up the funding the right way, it can be highly tax efficient, allowing you to offset more against tax than if you simply used your own (or the bank’s) money.

Thirdly, and I think this is the best reason. Your equipment has a finite lifespan. You are going to have to replace it at some point. It makes commercial sense to set up a finance package so that every say three, four or five years you complete the finance – you can then upgrade the equipment that needs updating – and take out another package.

This means that each month you pay out what is in effect the true cost of your equipment. Plus, you are seeing your equipment all kept up to date. It’s just sensible ‘budgeting’.

If you are putting together a new kitchen, then you can either try to get the best deal by buying everything through one supplier, or you may get the best deal by buying bits from different suppliers – some new or some second hand. This won’t affect the finance as the lenders are normally happy either pay suppliers direct or to let you spend out your own money buying the equipment and then reimbursing you when you have put it all together.

I think the key questions here are 1. Will the lenders lend me the money? (given that the banks at the moment are pretty well saying no to everybody).

2. What will they charge me? The answer is if you are a home owner and/or an established business, with a reasonable credit record – then you will get the funding. The cost does depend then on how much ‘risk’ the lender perceives there is in lending to you so it is very important to give as much information as possible to the lender to demonstrate your ‘success probability’.

By finding a good commercial finance broker, they will do all the work for you, for free, and they should ensure you get the best deal possible.

February 2011

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Servicing your catering business Hugall have been installing and servicing catering equipment for over a quarter of a century. Through our nation-wide team of local engineers we support equipment manufacturers, distributors and commercial catering outlets.

Hugall are authorised service agents for Bakers Pride, Enodis, Franke, Lincoln, Middleby Marshall and Woodstone.

We also support a wide range of other makes and models.

Hugall have a large stock of spares in the UK most of which are available for immediate dispatch. We also carry an extensive range of Hobart and Winterhalter parts.

We offer various Service Contracts to suit your needs providing preventative maintenance schedules as well as reactive 7 day a week breakdown protection.

A truly local Service with National Backup.

For PARTS and SERVICE Tel: 020 7738 6104 | Fax: 020 7738 3994 | www.hugallservices.co.uk info@hugallservices.co.uk | Hugall Services Limited, Unit 16 Bessemer Park, 250 Milkwood Road, Herne Hill, London SE24 0RQ

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conveyor ovens

Conveyor ovens Many pizza outlets, not least the high street chains, have been using conveyor ovens for a number of years now, and with advances in technology, extra features, and the ability to cook more than just pizza, it seems that the popularity of conveyor ovens is set to continue.

Critical choice “Picking the right pizza oven for your business is a crucial decision that should not be made lightly. In the current economic times, companies across different sectors are looking to increase their efficiency and reduce personnel costs, and a conveyor oven can achieve both of these,” says CaterBake’s Jamie Gregg.

“Where an old style deck oven might not be sufficient, an oven such as a Zanolli conveyor oven can offer a great alternative solution. Conveyor ovens are becoming much more popular across our industry as you have a set time and temperature to run the oven at meaning you don’t need to employ an experienced pizza chef. Conveyor ovens also offer you greater efficiency during your busy period, allowing staff to concentrate on prepping orders or serving customers rather than checking whether the pizzas are under/over done. This, in turn, should lead to shorter waiting times for your customers. The Zanolli 08/50V, for example, can cook up to 50 x 12” pizzas an hour.”

By using conveyor ovens, you are also able to stack the ovens on top of each other, point out CaterBake, meaning that you could be running numerous ovens during your busy periods. Thanks to a patented airflow system in these style of ovens, the even heat distribution creates a consistent result and so also allows you to bake at lower temperatures than a more traditional oven, thus saving energy costs which will lower your running costs.

“Zanolli ovens have become well known across the market for their reliability, something that should be highly sought after in

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times of recession, as the last thing a busy restaurant or take-away needs is an equipment breakdown which could make you miss valuable orders,” warns Jamie Gregg.“This was one of the reasons why Zanolli ovens were selected to do the Olympic Tour, featuring in the Olympic Villages at Beijing 2008, The Beijing Paralympics 2008 and then went on to be used at the Vancouver 2010 Winter Olympics and the Delhi Commonwealth games.”

New distributor Recent changes to the distribution of BOFI/XLT ovens within the UK and Ireland have resulted in a new agreement between the US conveyor oven manufacturer Wolfe and White’s Foodservice Equipment, operated by Tim White.

This change is intended to position XLT more competitively and to expand market share by extending their reach into the general market. While White’s Foodservice Equipment is new, Tim White is well known to many in the sector, having had years of experience as a supplier to many of the major pizza chains in the UK. And now he says that he has invested significantly in his new company in order to carry on supplying conveyor ovens to the pizza sector.

So what’s new and different about XLT, you may ask? XLT’s philosophy is simple, says Tim White. They view the customer’s needs differently, and their focus is to manufacture the very best ovens that in turn offer complete reliability and trouble-free operation - a factor which is paramount in their thoughts so as to be able to give total peace of mind to the operator.

“Every detail has been considered, using the finest components throughout, from a unique and clever delivery system to removable front doors for easy access and cleaning,” says Tim White.“Super quiet in design, these ovens also have new energy saving burners that offer considerable savings on gas, with, I believe, the most cost effective ongoing spare parts pricing programme than any other conveyor oven manufacturer.

“They bake using the impingement air process, which of course offers fast and consistent results that conveyors have become famous for. They are also an approved supplier to Domino’s, with many UK stores operating with XLT ovens. In addition, many other pizza operators – smaller chains and independent alike – are experiencing the benefits of using BOFI/XLT ovens.”

The fact that these ovens are used by many of the world’s largest pizza chains and restaurant groups, who demand great performance day after day, is obviously a good selling point and very reassuring to smaller, independent operators seeking confidence and peace of mind when it comes to a not insiginificant investment. A range of oven sizes are available in the range, and they can be supplied to run on gas or electricity in single, double or triple stacked configurations.

The current XLT line up of ovens includes the 1832 (18” belt x

The stackable nature of conveyors has always appealed to busy pizza outlets.

32” bake chamber), 2440 (24” belt x 40” bake chamber), 3240 (32” belt x 40” bake chamber), 3255 (32” belt x 55” bake chamber), 3855 (38” belt x 55” bake chamber), 3270 (32” belt x 70” bake chamber) and the 3870 (38” belt x 70” bake chamber). Two new, smaller countertop ovens will be available from June 2011.

Also of major interest to operators is the news of the availability of specialist AVI Hood Systems (which form part of the oven, reducing the amount of heat transferred into the kitchen).

These effectively capture the fumes via a unique hood system that is suspended from the ceiling, with panels that drop from the hood and surround the ovens. This allows for lower rates of extraction, resulting in less noise, lower operating costs and cooler kitchens. This is a patented design, available for all XLT ovens, and the first UK AVI hood system is being installed in March, and will be unique to XLT ovens.

Faster baking, lower temperature The Middleby Marshall PS528 is the latest conveyor pizza oven to be launched by Jestic Express.

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conveyor ovens

At outlets like the new Domino’s Pizza in Gloucester, a conveyor oven has become essential to successful operation.

Called the PS528, it bakes both faster and at a lower temperature than other ovens, point out the company, and has vertical columns of hot air which move heat aerodynamically instead of using high temperatures. These streams of hot air remove the boundary layers of cool heavy air which tend to insulate the product.

The PS528 is particularly suited for quick service kiosks and fast food outlets where a smaller oven is required, perhaps due to space considerations. Like all Middleby

ovens, it is also designed to cope with the cooking of a multitude of products as well as pizza, including seafood, sandwiches, bagels, ethnic foods and much more.

The PS528 also incorporates a patented Energy Management System (EMS). This provides very efficient heat transfer to the product whilst energy is conserved as a result of air being recycled from heater to product with minimum loss. Consequently the oven is cool to the touch, say Jestic.

The PS528 has a 28” long cooking chamber with 18” belt and its overall dimensions are 50” long x 40 3/4”deep x 21 3/4” high.

It comes with 4” legs as standard but can be supplied with castors as an option and may be stacked up to three high.

The new conveyor has also been designed to facilitate easy cleaning with removable parts, namely crumb pans, end panels, air fingers, exit tray, and a removable conveyor belt assembly. Servicing is also straightforward thanks to a

The Pizza Oven People Nationwide distributors of pizza, bakery and catering equipment.

• • • • •

Pizza ovens zanolli conveyor ovens dough mixers pizza rollers Refrigerated prep tables • fridges & freezers • chargrills • food prep machines

UK agents for

Tel: 0151 548 5818 Fax: 0151 548 5835 E: info@cater-bake.co.uk W: www.cater-bake.co.uk

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conveyor ovens

Tim White, who has set up his own company – White’s Foodservice Equipment – and negotiated a new distribution agreement with US oven manufacturer Wolfe, the company behind the popular BOFI/XLT brands of conveyors.

control compartment designed for quick and easy access.

Other standard features include a microprocessorcontrolled bake time/conveyor speed, stainless steel front sides for the top and interior, reversible conveyor direction, and 6” and 12” extension trays, plus a 15” wide front window. All PS 528 models have a one year parts and labour warranty as standard but extended warranties are available and with a price of £5495 the PS 528 represents good value for smaller operators looking to enter the highly profitable fast food arena.

Looking after your conveyor oven Like any piece of equipment, a conveyor pizza oven needs regular cleaning and maintenance if it is

An XLT conveyor oven complete with an overhead hood in use at a Domino’s Pizza store in the US.

to perform at its best and if the operator wants to minimise potentially disruptive and costly breakdowns, says Jestic product director, Michael Eyre.

“The cleaning regime and its frequency will depend to a certain degree on exactly what is being cooked on the unit. If it is only being used for pizzas then a deep clean every two months should be sufficient,” advises Michael Eyre.

“However, if it is being used to cook more greasy products such as burgers, chicken wings and ribs, then I would suggest that this is done every two weeks. So as you can see, usage makes a big difference. And of course there are certain items that should be cleaned daily.”

So what does each regime involve? As a rough rule of thumb, say Jestic, the daily clean should include all visible parts, namely the outside of the unit and the crumb tray, whereas the deep clean should include all of these plus

the inside of the cavity, all finger panels, the conveyor belt itself and the frame.

“Pay attention to what you clean the oven with, and take note of any specific health and safety legislation in relation to the products used,” adds Michael Eyre.

“A commercial oven cleaner and hot water should be sufficient, but remember to observe COSHH (Control of Substances Hazardous to Health) guidelines at all times.

Try to avoid abrasive scourers as these will scratch the surface of the stainless steel. These scratches, although small, can also provide minute dirt traps in the future.”

Regardless of any of the above, Jestic say that operators should also have their conveyor units serviced every 12 months, including a Gas Safety Certificate and PAT test.

Cleaning and maintenance is one of those jobs that nobody really likes doing and for that reason it is often overlooked. So does this really matter? Definitely, warns Michael Eyre.

“Let’s look at the consequences of neglect. Aside from the fact that the oven will be unusable until it is repaired and the financial impact that this will have as a result of your inability to serve customers,

there is the cost of the repair,” says Michael Eyre.“Depending on the time or day, you can expect to pay at least £70 for a call out charge and then £40 per hour thereafter.

So that’s at least £110 to put something right that may well have been avoidable. And this leads me neatly on to the other major aspect of looking after the oven, staff training. To give an example, the most common call out we receive is a belt jam and subsequent tripping of the overload switch caused by the operator leaving something on the conveyor belt. How easily could that be avoided? It only takes a few minutes to run through the safe and correct procedure for cleaning maintaining and operating the oven and could save you both money and downtime.”

If you follow all of this advice then your conveyor oven should provide many years of trouble free service (up to 20 years in many cases), although obviously you must expect wear and tear to take their toll over the course of the oven’s life with some parts needing to be replaced as it gets older (for further information call 0845 504 8060 or visit www.jesticexpress.co.uk).

READER OFFER! Following the re-launch on 30 November 2010 of the Food Standards Agency (FSA) Scores on the Doors, food hygiene rating scheme, DayMark and The Safer Food System have joined forces to deliver a package for Pizza Pasta & Italian Food readers to access to the first three levels of the Safer Food System™ food safety management system training programme FREE OF CHARGE. This system delivers easy access, web-based training and implementation, which is ideal for Italian restaurants, pizza restaurants, fast food and takeaways.

This offer is timed to meet the renewed demand for food safety management systems incorporating HACPP principles generated by increasing consumer awareness of the ‘Scores on the Doors’ Five

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Star ratings system. According to the latest Which? Survey 70% of consumers would be less likely to visit a take-way if they knew it had a low rating.

Free taster for every reader DayMark UK is offering all Pizza Pasta & Italian Food readers access to the first three levels of the training programme FREE OF CHARGE. Using code DPP5725B44 readers who progress through the three levels will have enough basic information to put together a HACPP compliant Food Safety Management System and prove due diligence to their local Environmental Health Officer. There are further, recommended, more detailed training levels available online through subscription. These provide detailed

understanding of more complex issues, including an Ask the Expert System.

“What makes this programme different is that there is no need to go to college to get the training – it can be done in bite sized chunks as and when it’s possible for the caterer to fit it in,” explains Greg Fitchett, sales director of DayMark UK.“Having a food safety system is not an option – it’s a legal requirement – and those who do it well will be rewarded with increased business.”

For more information and to take advantage of this fantastic offer, please go to www.thesaferfoodsystem.com and use the code above or call 0115 972 0748

February 2011

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Advertorial

ood Stone has been manufacturing stone-fired cooking equipment for the foodservice industry since 1990 and our reputation has been built upon our range of stone-hearth ovens. Wood Stone’s technologically advanced ceramics and engineering expertise, coupled with the high quality construction techniques and attention to detail are typical of all our products and are relied upon by our loyal customers such as Prezzo, Zizzi, Basilico and Pizza East. Wood Stone's product line has grown over the years and now, in addition to several types of stone-hearth ovens, we also have a variety of rotisseries, charbroilers and tandoor ovens in our portfolio. Today we have over 8,000 installations in more than 70 countries worldwide and our ovens are a "no equal" specified standard for many of the world’s largest and most successful independent restaurants and chains.

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Jimmy Spice’s

We installed our first Wood Stone oven in 2006 and seven of our nine sites now have them, with a number of new openings planned. For us it’s all about producing a quality end product and the theatre of live cooking. I must also mention the support we have had from Jestic which has been outstanding since day one.

Mukech Driver, General Manager, Jimmy Spice’s

“

Prezzo.

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Zizzi

At Prezzo we have been installing Wood Stone ovens in our restaurants for over 5 years and now have them installed at more than 50 sites nationwide. They suit our theatre style cooking perfectly and each one comes built to the same high standards.

The ovens withstand rigorous use day in day out but continue to produce a fast, even bake even during the busiest periods.

Zizzi has over 100 Wood Stone ovens installed across its estate.

The first one, installed over 12 years ago, is still in use - a testament to the solid construction and durability of Wood Stone. We have the controllability of gas fired units in some restaurants and the romance of wood fired units in others, but the quality of the pizzas produced remains the same regardless.

Kuldip Sehmi, Operations Director, Prezzo

Helen Higgins, Head of Marketing, Zizzi

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”

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Tradition. Passion. Evolution.

S

aputo’s sustained and disciplined evolution has always been fuelled by a rich tradition, as well as unwavering passion. Our employees, who work in 5 countries, are focused on the future, while they remain inspired by our roots. They embody our corporate culture and allow us to grow even stronger day after day.

Saputo produces, markets and distributes a wide array of products of the utmost quality, including cheese, fluid milk, yogurt, dairy ingredients and snack-cakes. The Company remains focused on pursuing growth worldwide through product innovation and acquisitions, while remaining a low-cost, efficient producer. Our products are sold in more than 40 countries under wellknown brands such as Saputo, Alexis de Portneuf, Armstrong, Baxter, Dairyland, Danscorella, De Lucia, Dragone, DuVillage 1860, Frigo Cheese Heads, Kingsey, La Paulina, Neilson, Nutrilait, Ricrem, Stella, Treasure Cave, HOP&GO!, Rondeau and Vachon.

We transform approximately 6 billion litres of raw milk. Saputo is the 12th largest dairy processor in the world, the largest in Canada, the third largest in Argentina, among the top 3 cheese producers in the United States and the largest snack-cake manufacturer in Canada. In the UK, Saputo manufactures a variety of cheeses primarily under the Danscorella brand.

Our product portfolio includes an extensive range of Mozzarella and blends incorporating other cheeses and is offered in both chilled and IQF.

Saputo Inc. is a publicly traded company whose shares are listed on the Toronto Stock Exchange under the symbol SAP.

For further information, please visit www.saputo.com.

www.papa.org.uk

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interview

Take 5

Five questions for Chris Tebben, chief marketing officer for Pizza Hut UK (winners of PAPA’s Pizza Restaurant Chain of the Year Award 2010).

What attributes do Pizza Hut feel have helped them to win this award at this time?

We’re so delighted to have been recognised by winning this award. Over the last few years we have worked tremendously hard on improving our customers’ experiences by focusing on four key areas - value, asset, service and food.

We have developed new ways for our customers to access great value throughout the menu, including our extremely successful ‘Kid’s Eat Free’ offer which has been extended into 2011. We have also invested a lot into making our restaurants comfortable and inspiring for our customers, including an ongoing programme to update many of our restaurants. Importantly, we believe customer satisfaction never exceeds employee satisfaction, so we’ve provided our team members the proper training to understand and engage with our customers. Finally, we’ve made great strides in improving the range, quality and consistency of our food. We’re constantly striving to keep improving and are confident we have a pipeline of innovation that will continue to enhance our customers’ experiences.

customers also love to try new things so we’ve brought in a range of delicious new starters. In 2009 we introduced our new Tuscani pizza base, our thinnest, crispiest base with a range of new toppings, such as King Prawns and Goats Cheese. Meaning we have the perfect pizza for everyone in the family – from the thick, fluffy pan to the thin and crispy Tuscani. We have also developed ways of helping customers enjoy a balanced eating experience – we have invested in improving our Salad Station, and made innovations in our child’s menu including ‘hidden vegetable’ spaghetti Bolognese.

Pizza Hut’s menu has seen many changes in recent times. What has been the thinking behind this?

We have made many improvements to our menu in the last two years all of which place the customer at the centre of our thinking. We have been through a period of modernising our menu offering – we have a wide range of Pizza Hut favourites which will always be very popular and at the heart of our menu but our

How do Pizza Hut deal with competition, and who are their main competitors?

Pizza Hut is in a truly unique position within the UK eating out market. Our competitive set runs from quick service restaurants all the way up to casual dining restaurants through a variety of occasions. The way we tackle this challenge is by using a customer occasion focussed strategy where our offering fits our

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What new opportunities and trends do Pizza Hut feel will shape the future nature of the sector?

We expect casual dining to become even more focused on the customer experience, with increased menu choice and greater customer engagement. Pizza Hut always goes that one step further and by listening to our customers and appreciating the need for delicious, quality food at always affordable prices, we can present a much more tailored consumer offering suitable for every occasion.

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Chris Tebben

customer needs. At lunchtime we know our primary customer need is speed as they have a limited lunch hour and therefore we have our successful Weekday Lunchtime Buffet, which offers a wide range of delicious food, quickly and at a great price. We have our tea time Happy Hour (an all meal and drink for £5), where our main competitors are QSR such as McDonalds & Burger King, which is firmly aimed at parents dining with their children after school, offering a proper meal for a fantastic set price. While at weekends, where our main competitors are other CSR operators, our a la carte menu offers families great choice at great prices and includes brand icons such as the Salad Station and Ice Cream Factory. So while we play across a wide area of the market we tailor the customer offering to fit each occasion.

What are the current challenges the sector is facing?

Perhaps the biggest challenge we face is the squeeze being put on the sector as a result of the economic conditions. Before, we were competing with other restaurants for customers’ spend, now we face a smaller dining market combined with the fact that a trip out to eat is now up against a night at the cinema or a family game of bowling in terms of the families budget. We have also seen a real challenge come in the form of Supermarkets dine-in deals and from the takeaway sector as people look to economise and dine more frequently at home. Finally the rise of vouchers and discounting has had a major impact on sector economics with many consumers not considering a restaurant unless they have a voucher offer available.

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February 2011

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Meadow Cheese is dedicated to the manufacture of cheese and dairy ingredients to food manufacturers in the UK and worldwide.

We build partnerships with our customers and by understanding their requirements we can develop and deliver bespoke dairy solutions. These solutions include chilled & IQF grated cheese as well as products that offer added value such as pizza cheese, performance melts, liquid cheese, soft cheese & analogues.

“We aim to excel in the delivery of food solutions through both innovation and quality.�

Tel: 01531 631300 email: enquiries@meadowcheese.co.uk www.meadowcheese.co.uk www.papa.org.uk

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Pizza & Pasta Expo 2011, Paris The fourth Pizza & Pasta Expo, to be held in Paris, will be expanding its offering this year, positioning itself as the show to bring together all elements of the Italian catering sector.

European partnership By partnering with the sector’s well known Enrico Famà (president of the Italian Pizzamakers' School and a major influence on the world of modern pizza, as well as a recognised authority in organising the profession at a global level), GL Events Exhibitions say that they are seeking to deliver an innovative and European dimension to this year’s show which is poised to be the largest gathering of caterers and other food-related occupations dedicated to the promotion of Italian gastronomy in France, as well as elsewhere within the EC. This partnership has also led to the creation of an online magazine www.pizzapastalemag.com – which is entirely dedicated to Italian catering professionals, and which boasts an editorial policy that stresses a100% "made in Italy" content, as well as the l’Ecole Italienne de Pizzaioli (Italian's Master Pizzaiolos, IMP, a professional training centre born from the partnership with the Italian pizzaiolo training school, Scuola Italiana Pizzaioli). This three-fold approach is unique in France, say the show’s organisers, in that it offers both synergy and globalisation in services (magazine, school, show) to caterers, together with an 30

pizzapasta AND ITALIAN FOOD

association of skills to strengthen professionalism and quality in the pizza and Italian catering business sectors.

Increasing interest Pizza & Pasta Expo 2011 will be held on the 29 and 30 March 2011 in Hall 3 of the Porte de Versailles Exhibition Centre in Paris, with a party of key industry buyers and suppliers planning to visit from the UK in order to judge for them selves the broadening appeal of this growing European event.

Exhibitors from all over Europe will be taking part, from those specialising in importing and distributing equipment (vans, ovens, pasta machines, kneaders, pizza furniture, distributors, motorcycles, packaging, accessories etc) to suppliers of food products (antipasti, pastas, flours, cheeses, oils, drinks, ice creams, coffees, wines & spirits etc), as well as suppliers of many of the concepts associated with the wider business (marketing, management, franchising, labels, software, associations and training, for example).

Over 70% of exhibitors have already confirmed their participation, including Via del Gusto, JDC SA, Lactalis (Galbani), Unilever, GK Promotion (Mutti SpA), Go In, Lux, Pregel, Adial, Four Grand Mère, Marana Forni, Sger, Presti Concept, Mondial

FAST FACTS When created?

2008, and now an annual show looking forward to its fourth show.

When?

29 and 30 March 2011 Where?

Hall 3, Porte de Versailles Exhibition Centre, Paris.

Opening times 9am to 6pm Entry The show is exclusively restricted to professionals who have a business card. Free early registration is available by visiting www.parishalalexpo.com.

Organiser GL events Exhibitions 38 - 40 avenue de New-York, 75016 Paris Contacts Show manager Antoine Bonnel email: antoine.bonnel@gl-events.com Press office Delphicom International Tel. +33 6 12 41 53 56 Delphine Sabourault email: d.sabourault@delphicominternational.com Latest news All the latest Pizza and Pasta Expo news can be found at www.pizzapastaexpo.com www.pizzapastalemag.com

February 2011

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show preview Service, Pro'Jet, Zumo, Andromeda, Grands Moulins de Paris, La Mozzarella, Gemm, Pizza Group - all companies that have become known for focusing on innovation and quality in the Italian food industry sector. This new concept confirms GL events Exhibitions' ambition to make Pizza & Pasta Expo the new European meeting-place for the sector, say the show’s organisers.

Always responsive to its professional visitors, Pizza & Pasta Expo has organised a mission for acheteurs (buyers) for operators from the United Kingdom, Spain and Belgium, giving an opportunity for those professionals to examine products and meet French and European suppliers exhibiting at the show on a one-to-one basis.

European competitions To reinforce its European dimension, GL events Exhibitions will also be hosting some of the sector's leading

competitions in 2011.

The French leg of GIROPIZZA d'Europa will feature some of the best pizzaiolos in Europe, and will be held at SIRHA, a global meeting-place for the hotel and catering sectors (Lyons, 22-26 January, 2011).

This event will be of key interest for many pizza professionals who wish to take part in this touring competition as the first ten qualifiers from each heat will compete in the European Finals to be held at the Pizza & Pasta Expo on 29th March.

Pizza & Pasta Expo will also

With more than 90% of the Pizza & Pasta Expo’ stands already booked, this 4th Edition is by far the most International one up to now, hosting all the European leading companies of the Italian food producing companies.

The Pizza & Pasta Expo represents Italian Cuisine in its entirety (Pizza, Pasta, as well antipasti, bread, ice-cream, oil, and so on) and everything that revolves around it (services, equipment, furniture, press, and even training).

Thanks to the strength of our partnerships and our international exhibitors, the Pizza & Pasta Expo will host the finals of the European GiroPizza contest, the most meaningful competition in the Pizza Business.

The Exhibition positions itself as more than just a trade fair:

www.papa.org.uk

host a new competition called Pizz a Due (Pizza Pairs), a competition created by Enrico Famà, organiser of the Salsomaggiore Pizza World Championship. The principle of this competition is for a pizzaiolo and a chef to work together so as to prepare the best pizza possible. The pizzaiolo will have to produce a high quality dough mix and cook it in the oven perfectly, and at the same time the chef will have to create an original recipe using the best ingredients. Together, they will then present their pizza before a jury of professionals.

The on-line magazine Pizza Pasta le Mag is also the official partner of the 20th Pizza World Championships and the 2nd Pizza Olympiad, which will take place in Salsomaggiore from the 11-13 April, 2011, and was responsible for organising the French selection.

IMP label Pizza & Pasta Expo reports that in addition, it has finalised a

partnership with IMP (Italian's Master Pizzaiolos, the Italian Pizzaioli School), based on the model of its famous ‘big sister’, Scuola Italiana Pizzaioli.

IMP currently has six professional training centres in France and its goal is to satisfy the needs of a booming sector looking for qualified personnel.

Like the Scuola Italiana Pizzaioli, it hopes to train future stars.

Winners of many prizes in international competitions and trained at the Scuola Italiana Pizzaioli, professionals will give lessons on, amongst others, increasing your expertise, reinforcing your effectiveness in innovation, learning traditional gestures, sharing the champions' creative secrets. At Pizza & Pasta Expo they will offer personalised training for beginners to the occupation as well as "expert" training for working pizzaiolos.

Pizza & Pasta Expo will be taking place at the same time as MDD Expo, the Private Label Show, and Halal Expo, the Halal food and services show.

it aims to federate all the professions involved around long term projects. This is achieved by the creation of “The Mag” (www.pizzapastalemag.com), and the partnership with the “Scuola Italiana Pizzaioli”, the most prestigious and renowned school of Pizzaioli worldwide.

All the most important media will be covering the Pizza & Pasta Expo. The famous Italian Television Channel RAI will be present again this year to film the key events of the exhibition.

The Exhibitors’ List and the Online Registration to obtain your badge is available at: http://www.pizzapastaexpo.com If you wish to participate as an exhibitor to present your products and/or services, please contact: Biagio Paparella Email: Biagio.paparella@GL-Events.com

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interview

Q&A with…

Paul Duncan, Mamma’s Pizza, Edinburgh Mamma’s Pizza and Panzerotti in Edinburgh’s historic Grassmarket is celebrating 25 successful years in business. To mark this occasion, diners were invited to create the most innovative pizza topping, with the winning pizza named after its creator and then featured on the pizzeria’s menu in celebration of the popular restaurant’s 25th birthday this month.

Originally opened in 1985 by two Canadian-born actors, Angus MacInnes and Phil Craig (Angus MacInnes being best known for playing the Gold Leader in the fourth Star Wars movie!), Mamma’s was taken over by the current owners Paul and Caitriona Duncan in 2003. Initially the restaurant was supposed to be a self service counter only but soon became a sit-in restaurant, as well as providing Edinburgh’s first pizza and alcohol delivery service. After a few years in business the current owners acquired the space next door and the seating area doubled. We spoke to Paul Duncan about the restaurant’s success.

How did you get involved with Mamma’s?

I started working for Mamma’s as a dishwasher whilst studying quantity surveying at Heriott Watt University. I took the job to fund a car and other studying costs. Mamma’s soon became much more than just a job though. It was my social life, and I quickly started doing more hours there and less at university! Although stuck in the back kitchen doing dishes and answering the phone, I loved the buzz of the place and became passionate about the restaurant’s success. Over beers at the end of each night I would sit with the owners discussing ideas which may save time or improve the service and therefore the customer experience. By the time I graduated, I had worked in the restaurant, bar, and as a pizzaiolo, and have worked the kitchen at some point every year since. I’m a bit of an adrenaline junky - catering for a full restaurant requires speed and co-ordination and this buzz cannot be beaten.

What are the main changes you have seen over the years?

The staff dynamics have changed significantly over the years. We had a period when most of our staff was of Australian and Kiwi origin, then it was mainly Irish, then Brazilian, and now we have mainly Eastern

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European staff. I love being surrounded by people from different places. They all bring a little bit of their culture and music with them (I now have so many albums on my iPod that I would never have been exposed to!). I’ve picked up some words and phrases in other languages and can now explain our menu to non- English speakers much better than I could 20 years ago.

Paul and Caitriona Duncan.

Are customers more demanding than when you first started?

Customers who came here with their parents many years ago are now parents themselves and bring their own young families so we are lucky to have considerable customer loyalty.

Many of our clientele are multinational and have travelled the world so their expectations with regards to service and restaurant experience have definitely increased.

We have also had to become more innovative due to customer demands, and our gluten free pizza is a perfect example of this. When we first met, my wife Caitriona was studying to become a dietitian and she subsequently worked in this field for 10 years before our son was born, when she took on the part-time role of company book-keeper for Mamma’s.

During her career Caitriona was very involved with patients with coeliac disease (intolerance to

gluten, a protein found in wheat, barley, oats and rye). By coincidence we had a family who ate regularly in the restaurant and the children had coeliac disease. This led to my asking Caitriona many questions about the condition and I began to realise how difficult it is for this particular group of people to eat out. Caitriona sourced ingredients and we went about making our own gluten free pizza dough. Initially we thought this would be a service for only a few customers and that we would have to look into freezing the dough, however we now sell about 80 gluten free pizzas each week and the dough is made fresh daily. This has helped business more than we could have imagined as each gluten free customer usually brings a friend or two (at the end of the school term a group of local teachers brings about 40 children to the restaurant when only one child is actually a gluten free customer).

Mamma’s Pizza in Edinburgh is popular with staff and customers alike.

Do you struggle to find good staff?

Most people believe that finding and retaining good staff is the hardest part of running your own business, but luckily we have never found this to be the case. I’ve been with the company for 20 years now and we have staff members who have been with us for over a decade. The secret is simple - treat everyone fairly and with respect, never ask anyone to do anything that you wouldn’t do yourself, and reward those who go the extra mile.

One of our chefs has a catchphrase that he uses when we are at full tilt. He says “push the machine!” loudly for all to hear and it’s such a great boost to everyone on shift.

What is the main business challenge you have had to deal with, or currently face?

One of the biggest challenges we originally faced was the urban regeneration of the Grassmarket area where we are based. The consultation period took over two years and the construction around 16 months.

The presence of diggers and jackhammers outside for this length of time meant a 35% drop in revenue and at this time our chances of survival looked slim. However, instead of moaning I got involved and managed to convince eight of the surrounding businesses and the project manager to agree to February 2011

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interview

a change in the construction process and timings (my degree in quantity surveying helped hugely here).

In addition we convinced other businesses, local residents, the council, and government departments to agree to a pilot study of an increased dining area which was across a carriage-way. Although there were many doubts the pilot was a success and was apparently the first time that dining across a carriageway had been permitted in Scotland, and possibly the UK. This increased our al fresco dining space from 30 to 100 covers, which has helped transform the area into a cosmopolitan destination with a vibrant café culture.

How do you market and promote your business?

In 1999 Mamma’s was experiencing a period of expansion but

marketing had never been one of our strong points. We initially relied on word of mouth but then I decided that a good way to raise our profile would be to enter the Pizza and Pasta Association competition for Best Independent Pizzeria UK. I had seen the previous year’s winner on the Big Breakfast show with Chris Evans and I thought that this would give us a greatly improved profile. It worked because we won and attracted some great local media coverage. This event was probably the turning point for me in terms of the value of PR. Since then I have been as active as possible in the local community and trader groups and make myself available for comment on any topic to the local press. We also provide pizza for local charities, fund raisers and press alike.

However, I do know my limitations and have engaged with various marketing companies over the years. The problem with spending money on marketing is evaluating its success. My wife’s justification when buying items is ‘cost per wear’. This analogy doesn’t work in marketing!

Is it a challenge working as a husband and wife team?

Caitriona and I met while both

working at Mamma’s and have now been married for 11 years, working together fully for the past five years. Both in business and in our home life we are very different in our approach. During speeches at our wedding my father said that we were like the hare and the tortoise with me racing ahead and Caitriona getting there when she was ready. This has helped our business relationship, I have the way-out ideas and Caitriona then tones it down and points out the limitations or possible failings. This means that ideas which are ultimately put into practice have our joint seal of approval.

It has become a bit of a joke that Caitriona is my PA both at home and at work, but her organisational skills mean that our staff members and bills are paid, advertising deadlines are met, and the appropriate legal documents are completed (at home this leads to her frustration with my untidiness and complete lack of organisation!).

How do you see the future shaping up?

The next few years will remain challenging for us. The rise in VAT will affect our margins and rising wheat and dairy prices, but

falling household incomes makes it very difficult to pass on such costs to our customers.

While the shelf life of a restaurant is usually five to seven years, we are positive that we will continue for at least another 25 years, and we look forward to the challenges that lie ahead. In order to do this we must keep abreast of what’s happening both locally and internationally, keep eating out, and above all carry on listening to our customers and staff. Continuing to adapt, while maintaining the excellent quality of our core product, means that we will never stand still. We may never be ahead of the game, but we will never be far behind!

New for 2011 we are starting to use the data capture that we have built up over the last five years. This includes 12,500 names and addresses, almost 2000 mobile phone numbers, and over 1000 email addresses.

On New Year’s Day we sent ‘Happy New Year’ texts to our mobile number database and will be emailed our competition details to customers, too.

What’s your most popular pizza?

Our most popular pizza topping is pepperoni and the most unusual topping ordered by one of our regular young guests is blue cheese, calamari and chocolate!

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parizza preview

Parizza 2011 The 2011 Sandwich & Snack Show, to be held in Paris, will also be embracing the world of pizza this year, with a dedicated pizza event called Parizza running in parallel on the 2 and 3 March 2011, organised by Reed Expositions.

Synergies Parizza will be dedicated exclusively to pizza, pasta and Italian food and involves France Pizza, Pizza.fr and the Association of French Pizzerias (APF) who are all keen to take advantage of the obvious synergies between the world of pizza and the world of snack food.

Parizza will echo the 2011 Sandwich & Snack Show, featuring specific events such as the final of the France Pizza Tour, talks and cooking demonstrations, and is expected to have some 80 exhibitors and between 2000 and 3000 visitors.

“The Italian catering and snack food sector is on a roll and it makes sense to rake advantage of the Sandwich & Snack Show’s dynamic environment to launch an event dedicated to the sector.

Visitors interested in fast food will now also be able to find Italian food ranges suited to their requirements. And conversely, restaurant operators specialising in pizza will enjoy a broader range of product offerings so they can diversify their business,” says Corinne Menegaux, director of the hotel & catering division and director of the Parizza show, who answered some questions about the event.

Which UK companies will be there?

PARIZZA has the ambition to become the European leader in trade shows dedicated to pizza.

Partnerships have been signed with numerous international organizations linked to pizza.

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Thanks to visibility in PAPA’s Pizza Pasta & Italian Food magazine, we should count some British exhibitors.

Chef Fabien Martin, World Pizza Champion, will be in action at the show’s Snacking des Chefs area.

Which Italian companies will be there?

All the major Italian companies will be there, representing each corporation - Aggazzotti, Agnesi, Agugiaro & Figna, API, Barilla, Canuti, Carniato, Caserta, Costa Group, De Cecco, Forni Ceki, Galbani, Gam, Gelit, Gemm, Gi

Metal, Greci, Ilsa, Kuma Forni, La Parmiggiana, Levoni, Lilly Cordroïpo, L’Impero, Marana Forni, Menù, Molino Iaquone, Moretti, Mutti, OEM, Piaggio, Pizza & Food, Pizza Group, Polar Sud, Progeo, Riso Gallo, Robo, Sud Forni,Via del Gusto and Zanolli.

When and where The show takes place from 2 March to 3 March 2011 at Paris Porte de Versailles Pavilion 5.2.

Access By underground Line 12 (direction Mairie d'Issy), Porte de Versailles station Info : www.ratp.fr By tramway Line T3, Porte de Versailles station, Line T2, Porte de Versailles station Bus No39, No80 or PC1 By car Boulevard périphérique (ring road) interior – Porte de la Plaine exit.

Boulevard périphérique (ring road) exterior – Porte de Versailles exit.

Paris Expo - Porte de la Plaine parking.

How long has the show been going, and why should UK operators attend?

This is the first year of the show!

We have launched this new show dedicated to the Italian snacking and pizza market because we thought that this market needed a great professional “rendez-vous”.

Moreover, we have developed the Sandwich & Snack Show (SSS) for years now, and it is a great success on the “on the go” market. Synergies between both shows are extremely important and valuable for visitors. A quarter of SSS attendance is already looking forward to attend a pizza show like Parizza.

For UK operators it is a real opportunity to test the French market which is growing very fast, and which offers huge development opportunities. It would be the unique opportunity to meet with key players and present their products to targeted buyers (owners of pizzerias and Italian restaurants, investors etc). The French market has 13 000

pizzerias, and is the second consumption market dedicated to pizza.

Are any new pizza-related products going to be launched at the show?

The show will illustrate three major trends - the organic pizza, the pizza on the go (Pizza cone, Pizza Teglia etc) and the “gastronomic” pizza, with the attendance of top chefs.

What kind of pizza-related demonstrations/seminars will there be?

Parizza welcomes the last round of the France Pizza Tour which is an important French contest.

This championship will gather together all the new pizzaiolos, demonstrating their talent and allowing them to compete for the champion title!

Also, Fabien Martin, best pizzaiolo of the world, will be taking part in the Snacking des Chefs on the 2 March 2011 at 4.45pm.

Finally, a round table discussion – “Pizzas: a high potential market” - to be held on 4 March 2011 at 1.45pm will highlight the potential of the market in France and involve Franck Guegan (managing director, Pizza Sprint), Melanie Farcot-Gigon (Domino’s Pizza, France) and Nicolas Samson (franchise development manager, Del Arte).

February 2011

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cheese

The cheese experts With independent operators and meal manufacturers currently under pressure to cut costs, the temptation to buy solely based on price can be strong, when in reality a product’s fitness for purpose needs to encompass a variety of attributes if quality is to be maintained. As Pizza Pasta & Italian Food magazine found out at cheese supplier Meadow Cheese, the emphasis has always been about sharing expertise with customers to help them move smoothly from concept to launch.

Graters to processors Meadow Cheese (www.meadowcheese.co.uk) originally started out in 1993 as a family-owned, cheese grating business, but has since gone on to become a highly successful analogue and processed cheese producer with customers in the UK and across the world. As a result, it has become involved in advising on, and supplying cheese for, a comprehensive range of market applications – pizza, sauces, sandwiches, prepared meals, fruit jellies, food service, quiche, pie and pasties and snacks and bites, as well as desserts.

Its processing division was formed in 1999 and in 2003 it became a wholly owned subsidiary of the Irish Dairy Board (IDB), employing 100 people.

Having outgrown its original central distribution site in Gloucestershire, by 1997 it had already developed and relocated to a bespoke 50,000 sq ft greenfield site factory

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in Ledbury, Herefordshire.

“It was at this point that the business took off,” says Robert Kennedy, Meadow Cheese’s marketing and sales executive.

“Being a sales agent for the Irish Dairy Board really transformed the business, as did the investment in becoming a cheese processor.”

The IDB operates as a commercial co-operative and exporter of Irish dairy products, is responsible for around 60% of Irish dairy exports to 90 countries and is behind the Kerrygold brand. It has three divisions consumer/branded, food ingredients (of which Meadow Cheese is one with a turnover of £70 million) and DPI - with a combined turnover of two billion euros.

Needless to say, it is its manufacturing and

processing knowledge and capability that gives Meadow Cheese an edge in the minds of its customers when compared to more basic cheese gratingfocused businesses. On visiting the factory, it is evident that the company has invested in some state of the art dairy equipment, and it says that it will continue to do so. Such commitment enables Meadow Cheese to deliver an innovative product range manufactured in a high quality, well controlled and traceable environment - all factors of major importance in today’s competitive environment.

“In 2007 we invested in a second processing line for UHT desserts, and which has since gone on to become a

growth area,” Robert Kennedy continues.“And in 2010 our new product development centre opened. Here, we can replicate cooking and use factors, but keep costs down and react quickly to what we learn as a result.”

The new product development centre means that customers are able to get involved, test and input into the development of their own product. Bespoke concepts can be trialled prior to scaling up for larger volume production on a commercial basis.

Production Production takes place from Monday to Friday. Overnight, an eight hour cleaning and hygiene routine is carried out on the machinery.

Meadow Cheese’s manufacturing and production is committed to best practice and so HACCP (Hazard Analysis and Critical Control Points) systems backed up by stringent

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cheese external audits underpin everything that is carried out.

Indeed, for the second consecutive year, Meadow Cheese has obtained grade A against the British Retail Consortium (BRC) standard audited by SAI/EFSIS, having held an accreditation against the BRC standard since 1996.

Upon being received at the factory, all raw materials undergo inspection, grading and quality control testing and are carefully stored at temperatures of between 2oC and 5oC. For one thing, cheese used in certain applications (say, for pizza), needs to exhibit certain characteristics when in the oven, for example.

This is checked, and traceability records about the material’s origins also maintained for future reference, should the need arise.

Once booked in, and a customer order for product raised, the production phase can be planned and the order manufactured prior to storage in the warehouse (finished goods can be stored at controlled temperatures of between +2oC and -20oC, with room to accommodate a capacity of 1500 pallet spaces).

In the factory there are two fully automated production lines to produce chilled or IQF (individually quick frozen) formats, overseen by Meadow Cheese’s technical manager, Laura Woodcock.

One line could see block mozzarella and cheddar being broken up and processed in a blend with the addition of water and powders at different stages, with the other line featuring a cooker and blender in one, and also offering the possibility of extrusion on an aseptic packaging line so that different types of shapes of product can be produced and packaged, giving more flexibility and a longer shelf life.

Analogue cheese has traditionally utilised palm oil, but with concerns over the sustainability of this product, there are now targets in place to better manage its use, say Meadow Cheese.

After being blended, the cheese is pumped into a ‘cooker’, in which steam is injected in a quick process designed to not result in any burning of the

www.papa.org.uk

A new cheese dip and a cheese sauce ready for taste testing in Meadow Cheese’s new product development kitchen.

product but also pasteurise the product and kill off any bacteria.

A pH controller can be added at this stage, if needed. Depending on the eventual application of the cheese, a different cooking temperature is required, with some pizza cheeses, for example, required to exhibit a low melt, or exhibit added stretch. The cheese is also filtered to detect any foreign bodies and a sample is always sent to the quality control laboratory in order to monitor production.

There are also two processing lines in the factory with the ability to produce specific formulated products with controlled characteristics to suit a customer’s individual requirements, such as the inclusion of a certain flavouring – chocolate, for instance.

Products Having access to products via the IDB, Meadow Cheese says that it is able to offer a comprehensive cheese range, as well as dedicated cheese graders who can select the best cheese for customers’ specific requirements. Their range of block cheeses includes white cheddar (mild to vintage), coloured cheddar (mild to vintage), low fat and reduced fat cheddar, Red Leicester, Monterey Jack, medium fat hard cheese and Emmental, and observe that provenance is becoming of increasing importance to customers so are prepared to source cheese from elsewhere if requested.

When it comes to its grated chilled and IQF products, Meadow Cheese reports that it does not use anti-caking agents, or grate from off cuts, so as to ensure a consistent shred and grate length. Their chilled cheese products are supplied in various

formats – grated, shredded, rape, diced, cubed and shaved, and made according to customer specification from blends of natural and processed cheese.

The benefits of IQF cheeses – which Meadow Cheese can produce in the same formats as its chilled products – include a minimum shelf life of 12 months.

By individually freezing through a nitrogen tunnel, the solitary strands do not stick together, meaning an easier to use product with less wastage. This makes them ideal for ready meals, food service applications and pizza.

Meadow Cheese’s processed cheese range includes soft cheeses, pizza cheese, low-melt, analogue, chugs, ropes and cheese paste, but as the company can offer bespoke development, cheese solutions with specific functional properties can be devised, such as engineered and controlled melt characteristics, viscosity and flavour, making them suited to a number of uses, including pizza and pasta dishes, and sauces.

Liquid cheese, which has applications in lasagne, macaroni cheese, dips, fillings and ready meals, offers different flavour intensities, as well as controlled viscosity. Liquid cheese is often preferred over block cheese, point out Meadow Cheese, due to its reduced handling, storage and processing, and is of course also highly spreadable, depositable and pumpable.

Meadow Cheese’s sauces and bases can help deliver authentic flavour profiles, say the company, as well as controlled viscosity and melt characteristics, and again are convenient to use, being spreadable, pumpable and depositable. Using these bases can help manufacturers to quickly expand their range, or produce

special editions without adding unnecessary complexity to the production process, with experts at Meadow Cheese always on hand to help shape a specific solution.

Two additional product areas of potential interest at Meadow Cheese are its dairy desserts and jellies. The company can manufacture a wide range of dairy desserts and bases, combining innovation, quality and consistency, such as cheesecake batter mixes, mousse bases, custards, creams and bespoke flavours and recipes to suit a specific product brief. Their jellies are also a very versatile product, and can be used combined with fruit in ready to eat desserts, or in other styles of desserts.

Market trends The current trends that are impacting the dairy sector when it comes to what’s required of its products and what, in turn, Meadow Cheese make, are responsibility, convenience, health and indulgence.

“There is a growing trend towards a ‘healthy’ conscience with people wanting to be assured that they buy foods which meet their own ethical and moral standards,” explains Robert Kennedy.“This can be seen in our efforts to recycle packaging, reduce waste, as well as concern over food miles.

“At the same time there is ongoing pressure to reduce time and stress to achieve a meaningful work-life balance which has led to us offering béchamel sauce for ready meals, for example and pre-portioned packaging formats, and the development of products for the eat-on-the-go market.

“Health trends continue to influence consumer behaviour with concerns about obesity levels and related illnesses. Thus we have developed reduced fat cheeses, reduced fat dessert bases and clean ingredient declarations. However, at the same time, consumers are treating themselves and their families to affordable indulgences, hence our indulgent dessert solutions, speciality cheese blends and full fat soft cheese manufacture.”

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pizza expo, Las Vegas

Las Vegas 1990 March 1-3 2011 will see the hosting of the yearly International Pizza Expo in Las Vegas, USA, an event which has become a regular on the pizza calendar since it started out in 1989. Here, in the first of two pre- and post show articles, John Dammone - owner of Salvo’s, an award-winning Italian restaurant in Leeds, recently voted Best Neighbourhood Italian Restaurant by Gordon Ramsay in Channel 4’s The F Word - and who will be attending the event this year, shares with us some of his recollections of his very first visit to the show.

Way ahead My very first visit to the International Pizza Expo was in 1990.

Pizza Today, the well known magazine for the US pizza business had only staged its first ever trade show in 1989 in Orlando, and having heard of the event through the Pizza Pasta & Italian Food Association’s trade magazine in the UK, I decided to travel with my brother and business partner, Gip, to Las Vegas to see what we could glean about the pizza business for ourselves from the other side of the pond!

Walking around the exhibition for the first time my overriding impression was of how advanced the US market was in terms of its systems and technology. In fact, the industry seemed very much to be at the edge of a technology explosion which, in turn, was driving an expanding US home delivery market that, in contrast, was still in a very embryonic stage in the UK. Remember, this was a full three years before Colin Halpern bought the UK franchise for Domino’s, so the UK pizza market was a very different landscape indeed to what it has since 38

pizzapasta AND ITALIAN FOOD

become today.

For one thing, I recall there being a plethora of companies at the Pizza Expo selling ordering systems that were linked to tills and computers. At the time, we were particularly interested in looking at the pizza home delivery till systems. In 1990 we had opened a mini chain of Salvo’s Home Delivery Pizza outlets, and as we had found nothing whatsoever in the UK to enable us to run our home delivery ordering system (that came complete with customer database), we had actually got to the stage of taking the next step of commissioning the writing of a new, bespoke computer programme for our business.

Needless to say, this was quite a major investment in terms of time and money, as this was at a time of no real affordable business PCs. However, in Las Vegas, we soon realised that it appeared that the US pizza delivery market was way ahead of the UK equivalent over here. If only I had come to the US first! Perhaps I could have saved my self a lot of time and bother.

Equipment eye opener In terms of equipment, it was at this show that I really saw rotary and conveyor styles of pizza ovens for the first, and it was evident at the show that there seemed to be a major emphasis on investing in equipment that would help speed up the process of production.

As I remember, products for

pizza delivery vendors were a huge, if not the major, part of this trade fair. I, of course, from my own business’s point of view, had a great interest in this for our burgeoning pizza delivery chain, so we decided to order some of the signs that were designed to go on top of delivery vehicles and arranged for them to be shipped back home.

I have to be honest and say that in my opinion at this time, one of my impressions was that I did not see much emphasis on the quality of the ingredients, and so I remember seeing many products being sold purely on price alone. This was quite an eye opener. On the one hand the US market seemed to have the most advanced systems, yet it was producing to my mind a product that was a million miles February 2011

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pizza expo, Las Vegas Nevada came out into the arena on a unicycle tossing a pizza base in the air, and was flanked by two dancing cowgirls who were tossing the bases forward and backwards to the unicyclist!

The Italians, whose efforts were all about the pizza and not the sizzle, could do nothing but stare in amazement. I am sure that they must have gone back home having learnt a lot from that competition!

In 1992, we actually sold our pizza home delivery chain so as to be able to concentrate on our flagship, family-run restaurant called Salvo’s (www.salvos.co.uk), and which was originally opened in 1976. It has been trading from the same location on Otley Road in Headingley,

away form the authentic Neapolitan style pizzas we prided ourselves on, and were used to baking, back in Leeds.

Serious competition It has to be said that a large part of the Pizza Expo is the hugely successful World Pizza Games.

Back in 1990 it was still called the Pizza Olympics. That, I believe, was of course before the lawyers for the Olympics stopped them using the word Olympics!

I managed to meet a few teams from Italy who had travelled over for the Olympics, and I will never forget the priceless look on the Italian team’s faces as they saw the local teams perform in the acrobatic, freestyle competitions!

The most memorable for me was when a pizzaiolo from Reno

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Leeds, ever since, and we recently served our two millionth customer. We were voted Leeds Best Restaurant Website at the 2010 Leeds Restaurant Awards, and also received an Outstanding Achievement Award to the Leeds Restaurant Scene at the 2010 Leeds Restaurant Awards.

In the same year, we were awarded the 2010 Yorkshire Life Special Award for the Outstanding Contribution to Yorkshire Restaurants and received an AA Rosette.

I have to say, I am very much looking forward to this year’s Pizza Expo in Las Vegas in March to ensure that we keep at the cutting edge of this exciting industry. We want to make sure that we will be well placed to serving our next two million customers!

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VAT

Beating the

VAT increase With the onset of the VAT rise, how can chefs and caterers manage through inevitable price rises whilst keeping valued customers happy? Here, Sally Sturley, head of food marketing at Brakes Group offers some insight and advice.

All change The standard rate of VAT increased to 20% on 4 January 2011. Announced by Chancellor George Osbourne on 22 June 2010, the move is designed to raise £13bn a year, in a bid to tackle Britain’s record debts.

The 2.5% VAT increase will see the cost of menu items increase (for example, £6.25 will become £6.38, £8.25 will become £8.42 and £9.99 will become £10.20). Per item, the increase sounds small but when considered over a weekly and monthly basis the increase is significant.

The extra 2.5% is going to have a big impact on the foodservice industry. Outlets are currently deciding the best way to manage the increase in a tough economic environment, whilst still making a profit.

However, by using a range of the above cost cutting tactics and working closely with suppliers, owners, chefs and caterers will be well equipped to weather this storm. We also

40

pizzapasta AND ITALIAN FOOD

Top tips Additional top tips for front and back-of-house to reduce cost include the following.

1. Putting chips in a individual small container (this will actually result in using less product per portion – though will appear more to the customer).

2. Putting relishes in ramekins to reduce the amount used.

3. Using smaller plates to give better plate coverage.

4. Using piles of napkins (put a pile on the centre of the table instead of per setting – you will find some customers do not use them).

5. Using cooking wines (buy in special cooking wines rather than simply taking them off the bar to reduce costs).

suggest that by taking advantage of supplier promotions, offering a range of price point menus, using tried and tested traffic builders like daily specials, running early bird discounts and creating themed events like a pasta or pizza club, outlets will also keep customers happy and encourage repeat visits.

Considerations and opportunities Whilst the temptation by owners, chefs and caterers is to respond by cutting prices or portion sizes it is important to remember that with money tight, eating out will be seen as a discretionary purchase, so customers will still be looking for quality as well as value for

money. If operators can deliver both they will be able to maintain a profitable food offering.

There are many things operators can do to help manage through the VAT increase, whilst maintaining a happy and loyal customer.

Depending on the type of foodservice outlet, tactics could include using better value alternatives (chefs and caterers can offer the same dish at the same price point but simply source better value components).

Use less expensive items on combos. If serving platters, investigate better value components for these dishes.

For example, Brakes is supplying high quality branded coated vegetables at substantially reduced price points.

Buy in bulk where appropriate. For fast selling dishes buy components in bulk to reduce unit costs. Use bulk sauces in small dishes instead of sachets to reduce portion costs.

Use catering alternatives. When February 2011

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VAT

By using a range of ingredientfocused tactics, it should still be possible to cope with the VAT increase and keep your customers happy, say Brakes.

buying centre-of-plate components, consider buying in catering alternatives to reduce this key cost centre Consider own brand.

Investigate where you can use quality own branded products – new sensory analysis research has shown that customers will not be able to tell the difference.

Select different cuts of meat by reviewing your menu to see where you can introduce quality but better value cuts of meat and save on this centre of plate component Think about non-fair trade and non-free range if appropriate. For your value-end catering, these options will help to keep your dish at a lower dish price point Reduce the specification of lines by, where appropriate, using plainer quality ingredients.

Use smaller portion sizes. Cut smaller portion sizes whilst still achieving plate coverage and beautiful dish presentation. With desserts, why not serve a range of three to four mini-portions and spread them across a plate – your total portion size will be smaller but the plate coverage will be better.

Use smaller garnishes on starters, mains and cheese boards and be innovative with the centre of plate by trying new products which offer better coverage of the dish.

Support tools Brakes Group has devised a range of support tools to help the owner, chef and caterer manage through the 2.5% VAT increase. These include a menu calculator which currently holds 10,719 products. This is an easy to use tool which allows the user to input selected dish components and arrive at a suggested selling dish price (chefs and caterers can access the tool online at www.brake.co.uk).

In addition, there’s a gross profit ready reckoner which incorporates the new 20% VAT level. This tool enables the user to calculate the gross profit on each dish – looking at the cost per portion of food and the % margin required which can also be accessed online. We have also published a booklet called Managing your Margin which offers money saving hints and tips for owners, chefs and caterers on managing margins to increase profit, and which can be obtained via Brakes sales contacts.

Bake off with Pantheon Investing in basic equipment to enable a bake-off operation is, undoubtedly, a sensible and, potentially, very lucrative move - the evocative aromas of baking helping to stimulate appetites and increase sales.

For many oulets, space is the ultimate deciding factor, closely followed by cost.

Pantheon have addressed these issues by producing competitively priced, compact, yet high performing equipment, making a bake-off operation very viable. Pantheon’s compact CO1 electric convection oven (RRP around £596) is perfect for bake-off and, with its generous internal capacity, is small enough to be sited front of house, while an interior light illuminates the products baking, giving added visual appeal.

Four sturdy interior shelves accommodate the maximum amount of pies, cakes, buns or loaves and an audible 120 minute timer ensures cooking times are monitored accurately (call 0800 046 1570 or visit www.pantheonce.co.uk).

www.papa.org.uk

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pizza my world

A Pizza My World Luigi Venosi (right, main picture) has worked in the restaurant industry for 48 years. Born and raised on the Amalfi Coast, he first worked in restaurants both in the south and north of Italy from aged twelve, before leaving for London in 1970. He opened his first restaurant in Soho.

A hub of old-school hospitality, traditional Italian food and the kind of place where you need to visit just once and always be remembered, there Luigi played host to a selection of high profile celebrities and heads of businesses.

After 23 years, Luigi has now retired from Soho in order to open the perfect family restaurant with his son Gino (left, main picture) in the kitchen.

Serving the finest, seasonal, regional Italian food and drink in elegant surroundings, Venosi (so called in keeping with their surname) retains Soho’s charm courtesy of Luigi, and promises to be a successful neighbourhood and destination restaurant in its own right.

8.30am

8.30am I’m not much of a breakfast person so my wife prepares an espresso and a glass of orange juice for me before I take my dog P.J for a long walk, the fresh air and exercise is a good way to start the day. Once back at home, I check my emails and make some calls to suppliers and some friends who are also restaurateurs, it’s always good to share ideas in this industry.

from Italy. I then try and relax for an hour before we start dinner by watching some Italian TV. This helps me keep up to date with the trends of Italian dining and cookery.

10.00am

10.00am I arrive at my restaurant and talk to my son Gino about the day ahead. We discuss the fantastic fresh produce that arrives daily and the specials that have been prepared in-house that morning. I host a staff briefing to discuss the bookings and any special requests to ensure that the lunch service runs smoothly.

12.00pm

12.00pm We open for business. This lunchtime we have a large corporate party, and they all have a great time. The lobster, tomato and chilli ravioli del giorno’ and the vitello alla Milanese’ (veal escalope in breadcrumbs served 42

pizzapasta AND ITALIAN FOOD

5.00pm

with spaghetti Napoli) were particular favourites of the group.

3.00pm

3.00pm After service I sit down and have lunch with Gino. We usually take this time to try new dishes and any ingredients we source direct

5.00pm We serve our staff food. It’s important to ensure they are fully energised for the evening and they are able to enjoy the food we create in the restaurant so they can recommend dishes to our customers. I then conduct another briefing.

6.00pm

6.00pm Dinner service begins. One of our regular customers has a birthday celebration tonight and they all enjoy themselves. Throughout the evening I chat to all in order

to obtain feedback on the food, service and atmosphere.

Customers’ opinions are invaluable as we always like to ensure that we offer highest quality. Popular dishes this evening are insalata di polpo (warm octopus and potato salad with black olives and a fresh green pesto dressing) and the pappardelle alla salsiccia e cavolo nero (Gino’s homemade pork sausages with black kale).

11.00pm

11.00pm All the customers have left for the evening and it’s time to go home.

I wind down with a glass of wine and the daily newspaper that I don’t get time to read throughout the day. I go to bed and look forward to a new and different day in the restaurant.

February 2011

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

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 REGISTERED SUPPLIERS 999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 / Fax: 01708 555022 sales@999pizzatoppings.com Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 / Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk Bakkavor Pizza Forward Drive, Christchurch Avenue, Harrow, Middlesex, HA3 8NT Contact: Soum Ghosal Tel: 0208 4242666 / Fax: 0208 4200606 soum.ghosal@bakkavor.co.uk www.bakkavor.co.uk BD Foods Ltd NEW 68 Castleham Road, MEMB ER Castleham Industrial Estate, St. Leonards-on-Sea, East Sussex TN38 9NU Contact: John Davis Tel: 01424 853000 john@bdfoods.co.uk www.bdfoods.co.uk

Bel UK Ltd Suite 1, 2nd floor, 160 London Road, Sevenoaks, Kent TN13 1BT Contact: Camilla Dean Tel: 03339002020 Fax: 01732 467596 www.bel-uk.co.uk Benier UK 56 Alston Drive, Bradwell, Abbey, Milton Keynes MK13 9HB Contact: David Marsh Tel: 01908 312333 / Fax: 01908 311481 www.benier.co.uk sales@benier.co.uk 44

pizzapasta AND ITALIAN FOOD

Casa Julia PLC 11 Springwood Drive, Braintree, Essex CM7 2YN Contact: Vincenzo Santomauro Tel: 01376 320269 / Fax: 01376 349436 info@casajulia.co.uk Cater-Bake UK South Boundary Road, Knowsley Industrial Park, Merseyside, Liverpool, L33 7RR Contact: Mark Hutchings Tel: 0151 548 5818 / Fax: 0151 548 5835 www.cater-bake.co.uk sales@cater-bake.co.uk C K Food Processing Limited 70 Northumberland Avenue Hull, East Yorkshire, HU2 0JB Contact: Omar Bhamji Tel: 0845 053 5648 / Fax: 0845 053 5649 Info@ck-foods.com www.ck-foods.com Continental Quattro Stagioni 8 - 33 Royal Elizabeth Yard, Kirkliston, West Lothian EH29 9EN Contact: Mr Paolo Veneroni Tel: 0131 3191919 Fax: 0131 3315566 p.veneroni@continental-wine.co.uk www.continental-food.co.uk Cooktek c/o MCS Technical Products Ltd MCS Technical Products Building 2, Westmead Industrial Estate, Westmead Drive Swindon, Wiltshire SN5 7YT Contact: Steve Snow Tel: 01793 538308 / Fax: 01793 522324 sales@mcstechproducts.co.uk www.mcstechproducts.co.uk

Dairygold Food Ingredients UK Lancaster Fields, Crewe Gate Farm Industrial Estate, Crewe, CW1 6FU Contact: Mr Matt Lawton Tel: 0870 766 9563 Fax: 01270 530 726 sales@dairygoldingredients.co.uk DeCecco UK Ltd 1 Kimbell Mews, Humfrey Lane Boughton, Northampton, NN2 8XB Contact: Stephen Barlow Tel: 01604 820022 / Fax: 01604 820033 sales@dececco.org.uk www.dececco.com

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

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

Equipline Ltd Ashley House, Ashley Road, Uxbridge Middlesex UB8 2GA Contact: Dena Elderfield Tel: 01895 272 236 / Fax: 01895 256 360 dena@equipline.co.uk www.equipline.co.uk Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Paul Bates Tel: 01749 838100 / Fax: 01749 831247 paulbates@eurilait co.uk www.eurilait.co.uk Giovanni Rana (UK) Ltd NEW 6 Valentine Place, London MEMB SE1 8QH ER Contact: Stephen Hull Tel: 0207 921 9550 shull@giovannirana.co.uk Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: Alan K Rogers Tel: 01606 810900 / Fax: 01606 48680 arogers@glanbiacheese.co.uk GRH Food Company Ltd Cromlech Fields, Y Ffor Pwllheli Gwynedd LL53 6UW Contact: Gareth Hockridge Tel: 01766 810062 / Fax: 01766 819001 gareth@grhltd.co.uk sales@grhltd.co.uk

Integer Computers 167 Heywood Road, Prestwich, Manchester, M25 1LB Contact: Geoff Whittle Tel: 0161 7987307 / Fax: 0161 7733151 geoff@integeruk.com www.integeruk.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 Kingdom Cheese Co. Glenfield Industrial Estate, Cowdenbeath, Fife KY4 9HT Contact: Phil Morgan Tel: 01383 610114 / Fax: 01383 610526 phil@kingdomcheese.com www.kingdomcheese.com Kiren Foods Unit 3 Small Bridge Industrial Park Riverside Drive, Rochdale Lancashire OL16 2SH Contact: Mr Nazir Mackmood Tel:01706 526732 / Fax: 01706 869749 nazir@kirenfoods.com La Pizza Company Ltd Units 25-26, Holmbush Industrial Estate, Holmbush Way, Midhurst, West Sussex GU29 9HX Contact: Chris Dickinson Tel: 01730 811490 / Fax: 01730 811491 chris.dickinson@lapizzacompany.com Contact: Richard Jansen Richard.jansen@lapizzacompany.com www.lapizzacompany.com Leathams PLC 227-255, Ilderton Road, London, SE15 1NF Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com M&Q Plastic Products Inc 7 Gartree Court, Melton Mowbray, Leicestershire LE13 ORF Contact: Edwin Shufflebotham Tel: 01664 568064 edwin@pansaver.com

Heineken UK Ltd NEW 2-4 Broadway Park, Gyle, MEMB ER Edinburgh EH12 9JZ Contact: James Woodman Tel: 07884 113534 james.woodman@heineken.co.uk

Martin Mathew & Co 140 High Street, Cheshunt Herts EN8 0AW Contact: Mr M.J. Donnelly Tel: 01992 641641 / Fax: 01992 641333 matthewdonnelly@martinmathew.co.uk www.martinmathew.co.uk

Hugall Services Limited Unit 16 Bessemer Park 250 Milkwood Road, Herne Hill, London, SE24 0HG Contact: Mr Robin Usher Tel: 0207 738 6104 / Fax: 0207 738 3994 robin@hugallservices.co.uk

Meadow Cheese Co. Limited Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Robert Kennedy Tel: 01531 631300 / Fax: 01531 631300 robert.kennedy@meadowcheese.co.uk www.meadowcheese.co.uk

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index registered suppliers

Minster Fine Foods Limited Park View House, 16 South Street Bourne, Lincolnshire PE10 9LT Contact: Ellyot Doyle Tel: 01778 394333 / Fax: 01778 394111 ellyot@minsterfinefoods.co.uk www.minsterfinefoods.co.uk Montana Bakery Limited Blackthorne Road, Poyle Industrial Estate, Colnbrook, Berkshire SL3 0AP Contact: Jonathan Mellows Tel: 01753 760 800 / Fax: 01753 760 801 jonathan@montana.bakeries.co.uk Pasta King (UK) Ltd Plantation House, Milber Trading Estate, Newton Abbot, Devon TQ12 4SG Contact: Sue Davenport Tel: 0800 458 7898 / Fax: 01626 334481 www.pastaking.co.uk sales@pastaking.co.uk Pasta Reale Ltd Pasta Reale House, Fleming Way, Crawley, West Sussex RH10 9JW Contact: Chris Redman Tel: 01293 649700 / Fax: 01293 649741 pasta@pastareale.com www.pastareale.com Pizza Direct UK Ltd Unit 2, Nile Street, Bolton BL3 6BW Tel: 01204 382800 Contact: Hamid Naraghi info@pizzadirect.com Pizza Plus Foodservice Elliott Street, Preston PR1 7XN Tel: 01772 897 696 / Fax: 01772 252 808 Contact: Chris Smith chris@pizzaplusfs.co.uk Contact: Chris Smith cathy@pizzaplusfs.co.uk Saputo Cheese (UK) Ltd The Creamery, Aberarad Newcastle Emlyn, Carnarthenshire, SA38 9QD Tel: 01239 710424 / Fax: 01239 710175 www.saputo.com ServEquip Ltd 214 Purley Way, Croydon, Surrey CR0 4XG Contact: Diane Bowker Tel: 0208 6868855 / Fax: 0208 6817509 info@servequip.co.uk www.servequip.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

The Pizza Pasta & Italian Food Association is the

www.papa.org.uk

The Fresh Pasta Company Compass House, Merthyr Tydfil Industrial Park, Merthyr Tydfil Contact: Sole Nasi Tel: 0845 603 7746 pasta@thefreshpastacompany.com www.thefreshpastacompany.com The Pizza Factory Gateside Road, Queens Drive Industrial Estate, Nottingham NG2 1LT Contact: Fran Barros Tel: 0115 983333 Fax: 0113 3900211 fran.barros@northernfoods.com Ticco Ltd NEW Unit B2Y, Skyway 14, MEMB Calder Way, Colnbrook, ER Slough SL3 0BQ Contact: Emma Hallam Tel: 07779 167474 Fax: 01753 689813 emmahallam@ticco.co.uk Vion Pizza 3 Newtech Square, First Avenue, Deeside Industrial Park, Deeside, Flintshire CH5 2NT Contact: Phil Goodall Tel: 01244 838000 / Fax: 01244 838100 phil.goodall@paramountfoods.co.uk www.paramountfoods.co.uk Whitco Catering & Bakery Equipment Limited Cottingham Way, Thrapston Northamptonshire, Kettering NN14 3EP Contact: Sophie Whitaker Tel: 01832 737210 / Fax: 01832 734433 sales@whitcoltd.com Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Alan Ribakovs Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk RETAIL RESTAURANTS TAKEAWAY DELIVERY OUTLETS Amigo’s Pizza West Midlands - Tel: 07950793999 Battlefield Restaurant Glasgow - Tel: 0141 636 6955

Bella Napoli Glasgow - Tel: 0141 632 4222 Bentley Restaurants Cambridge - Tel: 01223 322978 Bibis Italianissimo Leeds - Tel: 0113 243 7271 Bottelino’s Bristol - Tel: 0117 958 5214 Capone’s Pizza Parlour Croydon - Tel: 0208 6571731 Ciao Roma Edinburgh - Tel: 07050 169700 Clark’s Bakery Dundee - Tel: 01382 641048 Di Maggio’s Restaurant Group Glasgow - Tel: 0141 221 6100 Dome City Food Ltd Ilford - Tel: 0207 6133151 Favourite Pizza Plymouth - Tel: 01752 222232 Feedme Italian Tamworth - Tel: 07973 377680 Firezza Limited London - Tel: 0207 2210020 Giacopazzi’s Scotland - 018907 50317 Italian Pizza Experts Middlesex - Tel: 01932 222909 Jasbeer Dawar Slough - Tel: 07737 636265 La Favorita Tel: 0131 5542430 Lalocanda Gisburn - Tel: 01200 445303 La Piazza Bristol - 01454 414500 La Piazza Edinburgh - Tel: 0131 2211160 Launceston Fryer Fish & Pizza Bar Launcestor - Tel: 01566 773063 Little Italy Newquay - Tel: 01637 852021 Mahmoods Bradford - Tel: 0845 4667289 Manhattans Pizza Southampton - Tel: 07974 708299 Mylahore.co.uk Bradford - Tel: 07966 198684 Organica Pizza Co. London - Tel: 0207 2266007

trade body representing the UK pizza, pasta and Italian Food Association.

The Association is given direction by a Management Committee comprising:

Russell Allen Basilico*

Phil Welberry Perfect Pizza

Maurice Abboudi Consultant/Domino’s*

Ian Kent Stateside Foods*

Alan Rogers Glanbia Cheese*

Alan Ribakovs Whitworth Bros Ltd

Phil Goodhall Vion Pizza

John Prior Papa John’s*

Mark Edmonds Whitworth Bros Ltd

Papa John’s (GB) Limited Chertsey - Tel: 01932 568000 Papa Pizza Aberdeen - Tel: 01224 211700 Perfect Pizza Wolverhampton - Tel: 01902 797100 Pizza Face Brighton - Tel: 01273 699082 Pizza Hut UK Borehamwood - 0208 732 9000 Pizza Margarita Lancaster - Tel: 01524 68820 Pizza Pan Winchester - Tel: 01962 865 765 Pizza Pantry Cornwall - Tel: 01872 279725 Pizza Pioneer Bury - Tel: 0161 763 1813 Pizza Uno Sunderland - Tel: 07971 885563 Pizza Xpress Hampton Hargate - Tel: 01733 893344 Pizzeria Bella Italia Bury - Tel: 0161 7642134 Red Tomato Pizza & Pasta Doncaster - Tel: 01302 325000 Roberto’s Restaurant Southport - Tel: 07595 309430 Rocket London - 020 7628 0808 Sentino’s Pizzeria Oldbury - Tel: 0121 421 6373 Speedy Pizza Southsea - Tel: 023 9287 4414 The Bake at Home Pizza Company London - Tel: 07975 867377 The Pizza Stop Glasgow - Tel: 07915 655198 Times Pizza London - Tel: 0207 231 3030 Village Pizza Surbiton - Tel: 020 8399 2293 London - Tel: 020 7708 2255 Twickenham - Tel: 020 8892 0400 Morden - Tel: 020 8640 2200 Eastcote - Tel: 020 8426 2026 Caterham - Tel: 01883 337633 Village Pizza Winterton-on-Sea - Tel: 01493 384476

(* Primary members of the committee – others generally attend as substitutes when primary members are unable to attend meetings)

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index of products ANCHOVIES

COMPUTERS

Donatantonio Ltd Martin Mathew & Co

Integer Computers

BACON (PRE-COOKED) Leathams PLC Minster Fine Foods

COMPUTER DELIVERY MANAGEMENT SYSTEMS Integer Computers COMPUTER SOFTWARE

BEERS C Carnevale Casa Julia PLC Heineken UK Ltd

Integer Computers CONCENTRATES Allied Mills C K Food (Processing) Ltd

BEVERAGES C Carnevale BEVERAGE SYSTEMS C Carnevale Whitco Catering & Bakery Equipment Ltd

DELIVERY BAGS/POUCHES Cooktec Whitco Catering & Bakery Equipment Ltd

BREAD, BUNS & ROLLS Montana Bakery

DESSERTS Meadow Cheese Co Ltd

CAPERS

DISH/GLASS WASHERS

Donatantonio Ltd Martin Mathew & Co

Whitco Catering & Bakery Equipment Ltd

CASH REGISTERS

DISPLAY EQUIPMENT

Whitco Catering & Bakery Equipment Ltd

Equipline Ltd Whitco Catering & Bakery Equipment Ltd

CHARGRILLED VEGETABLES

DISPOSABLES

Eurilait Ltd Leathams PLC

M&Q Plastic Products Inc

CHEESE

DOUGHBALLS

Bel UK C Carnevale C K Food (Processing) Ltd Dairygold Ingredients UK Eurilait Ltd Glanbia Cheese Ltd GRH Food Company Ltd Kingdom Cheese Co Meadow Cheese Co Ltd Saputo Stateside Foods Ltd Vion Pizza

La Pizza Company Ltd Montana Bakery Pizza Plus Foodservice Stateside Foods Ltd

CHEESE (ITALIAN)

Cater-Bake UK C Carnevale Jestic Whitco Catering & Bakery Equipment Ltd Vion Pizza

Leathams PLC CHEESE (MOZZARELLA) C Carnevale Glanbia Cheese Ltd Kingdom Cheese Co CHEESE (PARMESAN)

DOUGH PREP EQUIPMENT

DOUGH ROLLERS

DRINK SUPPLIERS - SOFT

COFFEE

C Carnevale

C Carnevale

EQUIPMENT SERVICING

COFFEE EQUIPMENT

46

Cater-Bake UK Jestic Whitco Catering & Bakery Equipment Ltd

Cater-Bake UK

Eurilait Ltd Leathams PLC

Whitco Catering & Bakery Equipment Ltd

DOUGH MIXERS

Equipline Ltd Hugall Services Ltd Whitco Catering & Bakery Equipment Ltd

pizzapasta AND ITALIAN FOOD

FLOUR Allied Mills C Carnevale DeCecco UK Ltd Whitworth Bros Limited FLOUR (PIZZA) Allied Mills; Casa Julia PLC Whitworth Bros Limited FOOD SUPPLIER Stateside Foods Ltd Tulip Food Service Ltd FRUIT (CANNED) C Carnevale Martin Mathew & Co GARLIC BREAD La Pizza Company Ltd Montana Bakery Stateside Foods Ltd GARLIC SPREAD/MIXES Stateside Foods Ltd HAM Stateside Foods Ltd Minster Fine Foods HAM (PARMA) Leathams PLC Minster Fine Foods HERBS & SPICES C Carnevale HOLDING OVENS Benier UK Equipline Ltd Whitco Catering & Bakery Equipment Ltd HOT BOXES Whitco Catering & Bakery Equipment Ltd ICINGS Allied Mills IMPROVERS Allied Mills ITALIAN BEERS C Carnevale Heineken UK Ltd Salvo CFS MAYONNAISE/DRESSING BD Foods Leathams PLC MEAT C K Food (Processing) Ltd Minster Fine Foods MEATS HALAL Minster Fine Foods MEATS (ITALIAN) Leathams Plc Minster Fine Foods

MIXES C Carnevale Whitco Catering & Bakery Equipment Ltd OILS BD Foods C Carnevale OLIVE OIL BD Foods DeCecco UK Ltd Donatantonio Ltd Leathams PLC Martin Mathew & Co OLIVES Donatantonio Ltd Leathams PLC Martin Mathew & Co PACKAGING M&Q Plastic Products Inc PARMESAN Donatantonio Ltd PASTA COOKERS Whitco Catering & Bakery Equipment Ltd PASTA C Carnevale DeCecco UK Ltd Donatantonio Ltd Giovanni Rana (UK) Ltd Martin Mathew & Co The Fresh Pasta Company PASTA (FRESH) Pasta Reale The Fresh Pasta Company PASTA PRODUCTS (PREPARED) C Carnevale The Fresh Pasta Company PASTA SAUCES BD Foods DeCecco UK Ltd Giovanni Rana (UK) Ltd Pasta King (UK) Ltd Pasta Reale The Fresh Pasta Company PEPPERONI Minster Fine Foods PESTO BD Foods Donatantonio Ltd Leathams PLC Martin Mathew & Co PINEAPPLE Martin Mathew & Co PIZZA (PREPARED-CHILLED) Bakkavor Pizza The Pizza Factory Vion Pizza

PIZZA (PREPARED FROZEN) Stateside Foods Ltd Pasta Reale Ltd Pizza Plus Foodservice The Pizza Factory Vion Pizza PIZZA ACCESSORIES

Pizza Plus Foodservice Minster Fine Foods Stateside Foods Ltd Tulip Food Service Ltd Vion Pizza PIZZA TOPPINGS (VEG) C Carnevale Vion Pizza PREMIXES (BREAD)

La Pizza Company Ltd Pizza Plus Foodservice Vion Pizza

Allied Mills

PIZZA CRUSTS/BASES

Allied Mills

La Pizza Company Ltd Montana Bakery Pizza Plus Foodservice Stateside Foods Ltd Vion Pizza PIZZA DISPLAY RACKS Vion Pizza PIZZA FORMERS Cooktec Whitco Catering & Bakery Equipment Ltd PIZZA MAKING SYSTEMS Benier UK Cater-Bake UK Jestic Servequip Vion Pizza Whitco Catering & Bakery Equipment Ltd PIZZA OVENS Equipline Ltd Hugall Services Jestic Pizza Plus Whitco Catering & Bakery Equipment Ltd PIZZA POUCHES Cooktec Jestic Whitco Catering & Bakery Equipment Ltd PIZZA SAUCES BD Foods C Carnevale Donatantonio Ltd Martin Mathew & Co Pizza Plus Foodservice Stateside Foods Ltd Vion Pizza PIZZA TOPPINGS (FISH) BD Foods C Carnevale; Martin Mathew & Co Vion Pizza PIZZA TOPPINGS (MEAT) C Carnevale Martin Mathew & Co

PREMIXES (CAKES) PREPARATION COUNTERS Whitco Catering & Bakery Equipment Ltd PROVERS / RETARDERS Whitco Catering & Bakery Equipment Ltd READY MEALS Giovanni Rana (UK) Ltd REFRIGERATION EQUIPMENT Equipline Ltd Whitco Catering & Bakery Equipment Ltd SALAD COUNTERS Whitco Catering & Bakery Equipment Ltd SALAMIS Leathams PLC SERVERY EQUIPMENT Pasta King (UK) Ltd Whitco Catering & Bakery Equipment Ltd SUNBLUSH®. TOMATOES Leathams PLC SUNDRIED TOMATOES Donatantonio Ltd Leathams PLC Martin Mathew & Co SWEETCORN Martin Mathew & Co TOMATOES (CANNED) Casa Julia PLC DeCecco UK Ltd Martin Mathew & Co TUNA Leathams PLC Martin Mathew & Co WEIGHING EQUIPMENT Whitco Catering & Bakery Equipment Ltd WHOLESALERS Continental Quattro Stagioni Ltd Leathams PLC

February 2011

44-48_P&PFebruary11_Layout 1 17/02/2011 14:43 Page 47

CLASSIFIEDS

glasswashers & dishwashers EXPERT ADVICE - SALES AND SERVICE SUPPORT NATIONWIDE

HUGE SAVINGS

* available subject to conditions on certain models.

SAVE WITH

SAVE: £’s - Up to 30% Discount* SAVE: £’s on Electricity Usage SAVE: £’s on Water Consumption FREE: Help picking the right model FREE: Site Survey (Obligation Free!)

EASY FINANCE OPTIONS AVAILABLE

NELSON DISH & GLASSWASHING MACHINES

CALL FREE

0800 592 833

To advertise in

pizzapasta AND ITALIAN FOOD

Contact Andrew on 01291 636 334 email andrew@jandmgroup.co.uk

SUBSCRIPTION ORDER FORM Please provide the following information:

✁

Name of applicant:..........................................................................

Business/Company Name:..............................................................

Type of business (please tick as appropriate) Pizza Restaurant Caterer Supplier Pasta Restaurant Manufacturer Italian Restaurant Retail Buyer Other (please state)

Address:............................................................................................

Would you like to receive information on full membership of the Pizza, Pasta & Italian Food Association? YES/NO

Position:............................................................................................

Pizza Delivery/ Take-away Agency/PR

......................................................Post Code: ..................................

I enclose a cheque for £55 (£95 outside the UK). Cheques should be payable to PAPA and returned to: Pizza Pasta and Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB or contact Tony Lorimer on 01291 636333 or email on tony@papa.org.uk Alternatively, if you wish to pay by credit card, please enter your details below.

Tel No: ..............................................................................................

Card No: ________________________ Valid From _______ /_______

Fax No: .............................................................................................

Expiry date: ______ /_____ Last 3 digits of Security No. on Reverse _____

.......................................................................................................... ..........................................................................................................

Name on Card:__________________ Post Code_________________

email ................................................................................................

House No. _______________ (for security purposes only)

Subscribe on line at www.papa.org.uk

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Home of good Pizza

KIREN FOODS

Unit 3 Smallbridge Business Park, Riverside Drive Rochdale, Greater Manchester OL16 2SH T: +4401706 526732 E: enquiries@kirenfoods.com www.kirenfoods.com