Pizza, Pasta & Italian Food - Issue 138

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pizzapasta and Italian food magazine

Issue 138 July 2010 www.papa.org.uk

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Welcome

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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

Kevin Minton 01291 636335 suskia@jandmgroup.co.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. Š J&M Group Ltd. 2010

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During major sporting events - not least the Football World Cup and then Wimbledon to follow – market research suggests that pizza usually becomes the preferred ‘TV dinner’ for many. To help busy outlets cope well at this busy time, this issue takes a look at packaging for those ‘to go’ items, as well as some catering equipment to enable outlets to do more.

It may well be summer, but it’s already time to start nominating and planning your entries for this year’s Pizza Pasta and Italian Food Awards. We are also on the look out for talented pizzaioli to enter the very competitive Pizza Designer of the Year Award (turn to page 12 for all the latest details and an entry form).

CLARE BENFIELD EDITOR clare@jandmgroup.co.uk

Contents NEWS

ARTICLES

4 UK competitors crowned fastest.

28 The great fire risk assessment – how confident are you about your fire risk assessment?

5 Survey highlights conflicting perceptions.

6 Rocket launches in Canary Wharf.

8 Aqua Italia expansion.

PAPA

40 Facts about foodservice – Foodservice Support’s Michele Young outlines the ‘seven deadly sins’ to watch out for when starting up a foodservice business.

12 Pizza Pasta & Italian Food Awards 2010 15 Pizza Designer of the Year Award 2010

FEATURES

PROFILES 38 Pizza My World – Michael Eyre of Jestic

16 Equipment edge – clever catering equipment to give your outlet the edge.

REGULARS

24 Incremental ice cream – boost sales with high quality ice cream.

44 Index of PAPA registered suppliers.

43 New products.

32 Packaging transformations – ethical packaging designed to enhance as well as help out with portion control.

July 2010

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Caffè Culture set UK for biggest, busiest competitors and best event yet crowned

FASTEST Three Domino’s pizza makers from Bristol, London and Leicester have beaten off stiff competition from across the globe to scoop the title of Domino’s Fastest Pizza Makers in Europe, Middle East and Africa (EMEA).

The two-day competition, which took place in Amsterdam, saw Vijay Chauhan from Bristol, Pali Grewal from London and Prem Singh from Leicester competing against Domino’s pizza makers from all over EMEA in a bid to clinch the title. Each country has been holding their own heats with the fastest eight going through to the EMEA finals.

To take part, each pizza maker had to make three large pizzas from scratch – stretching the dough, saucing and cheesing them and then adding toppings of pepperoni and mushrooms. All the pizzas had to be made to standard in as fast a time as possible. Pali scored a blisteringly quick time of 50 seconds, closely followed by Vijay with 53 seconds and Prem with 63 seconds. Pali and Vijay will now compete against the 12 fastest pizza makers chosen from 9,000 Domino’s stores across the globe in the world final taking place in Las Vegas in July.

“We’ve been practising hard for the competition and for us to scoop the EMEA title is a fantastic achievement. Vijay and I can’t wait to get to Vegas. The world final is going to be a great event and we’re leaving a space in our suitcases so we can bring back the trophy!” said Pali Grewal.

Caffè Culture 2010 (23 – 25 June, Olympia, London) has more than doubled in size yearon-year and 2010 will see it become the largest café bar focussed event to take place anywhere in the world, claim the show’s organisers, who are hoping to attract in excess of 10,000 international visitors.

Over 250 exhibitors will be present, including many big name Italian brands, offering thousands of products and services for café bar operators and hospitality based companies, and giving visitors the chance to meet the industry’s leading suppliers under one roof. Several exhibitors will also be using the event as a platform to launch so it will also provide an excellent opportunity to see, try and buy a host of new and innovative products. Exhibitors include La Cimbali, La Spaziale, the Italian Beverage Company, La Marzocco, Rombouts, Wega, Drury Tea & Coffee, InterAmerican and Cadbury.

For the first time ever the prestigious World Barista Championships and the Speciality Coffee Association of Europe (SCAE) World Coffee Championships will also be hosted within the UK at Caffè Culture.

The Caffè Business Theatre will deal with some of the most significant issues faced by owners and managers of small to medium sized hospitality related companies, and the SCAE and Caffè Culture organisers say that this year they have deliberately reached outside the industry to bring together a selection of professionals specialising in change management, design and consumer trends to offer a unique insight into where the café bar industry is heading in the future, with the conference presenting a unique opportunity to hear first hand about some of the changes facing the industry (to register for free admission to the show, visit www.caffeculture.com).

Fuss-free haute cuisine Lamb Weston say that their new Gratini™ range should make it easier for caterers to include a luxurious potato gratin dish on their menu.

This latest launch includes a Quattro Formaggi variant which features mozzarella, Emmenthal, Parmesan and gorgonzola cheeses, and can be utilised as a starter, or as a meal

accompaniment, suggest lam Weston.

“Our range of Gratini is perfect for offering haute cuisine without the fuss,” says Phil Cumming, UK sales and marketing Director for Lamb Weston.

“They come frozen in small, individual portions ideal for consistency, control and less wastage for the operator and can be oven cooked in only 15

Lamb Weston Gratini are available in 10 x 1kg packs (www.lambweston.com).

minutes, making them just the thing for cooking to order, but they also have a one hour holding time for advance preparation without losing any of the quality, texture or taste.”

Award-winning Resysta launched by GO IN A new range of outdoor furniture has been launched by GO IN (www.go-in.co.uk), a European supplier of high quality furniture solutions to the hospitality trade.

The range features a new material, Resysta, which looks just like tropical hardwood but is 100% wood-free, requires little maintenance, is long-lasting and eco-friendly, say the companu. The use of Resysta will reduce the demand for tropical hardwood and help to save the World’s endangered forests, and the range recently won the Innovation Award at Hotelympia 2010.

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The material itself is the result of ten year’s research. Resysta is a fibre-reinforced hybrid made from approximately 60% rice husk, 22% common salt and 18% mineral oil, making it environmentally-friendly and extremely weather resistant against sun, rain, snow or salt-water. It also looks like real wood but is dimensionally stable, rot-free, swell-free, crack-free and splinter-free, requires minimal maintenance and is 100% recyclable.

The award-winning Resysta is well-suited to a range of traditional and contemporary designs.

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Survey highlights conflicting perceptions The Mystery Dining Company (TMDC, www.mysterydining.com) recently sought the views of hospitality operators to determine what measures were in place to capture and act on feedback received by customers, and the results, along with those previously received from customers, have revealed some interesting contrasts, report the company.

Face-to-face (45%) and via email (32%) were operators preferred way to receive feedback, but when customers were asked the same question, comment cards were revealed to be their preferred means of giving feedback, closely followed by face-toface discussion.

“For the customer a comment card is a non-confrontational way to give feedback,” said a spokesperson for TMDC. “There is also likely to be a feeling that, as it is a format that has been chosen by the operator, the feedback will reach the right people.

Comment cards can be an extremely useful tool; however, they must be processed and

evaluated. This takes time to manage which is likely to be why operators prefer a more direct approach. Processing them should be a key consideration when designing comment cards – customer feedback is valuable, but learning how to harness it and use it to your advantage is critical.”

The survey also revealed that operators believe speed is the most common cause for customer complaints, but this again was at odds with the customer, whose shared perception placed speed at third place, behind food and service as the main cause for complaints.

“It’s interesting that operators believe the blame lies in operational processes,” said TMDC. “Speed is the least subjective of the three most common causes for complaints which may be why it’s easier for operators to relate to it. However what this does highlight is a gap in perception between what the customer is feeling and what the operator is interpreting. It may also be worthwhile to ensure staff make a note of all complaints

over the course of a week or even a month this will help an operator identify trends and in turn enable them to put an action plan in place to reduce complaints.”

When it came to saying sorry, the survey suggested a three-way tie when it came to operators’ preferred compensation methods.

Offering discount off the meal or bill, a complimentary drink or a voucher to be used on a return visit were the most popular ways to deal with unhappy customers. In contrast, the majority of customers (seven out of 10) preferred complimentary food or drink.

Other key operator facts uncovered by the survey included all surveyed acknowledging that word-of-mouth recommendations make a genuine difference to their operation, 88% monitored third party web sites for feedback about their operation at least a couple of times per month, and 87% said that they would be more inclined to offer feedback to another operator due to their own understanding of operational issues.

NatWest funding supports launch of Bellini’s Express Restaurant owner Babak Arabestani is celebrating the expansion of his restaurant empire following a £525,000 funding package from NatWest.

Bellini’s Express in St David’s 2 Shopping Centre, Cardiff, is the Iranian-born entrepreneur’s third Bellini’s restaurant in the city (www.bellinisitaliano.com), following launches of Italian restaurants in Park Place and Mermaid Quay, Cardiff Bay. Babak also operates two other successful Cardiff eateries – Signor Valentino’s and Bayside Brasserie – and NatWest has worked with Babak for over 18 years, providing funding to support the creation of his very first restaurant in 1992.

“It’s a really exciting time for us as we launch our latest restaurant in St David’s 2,” said Babak Arabestani. “We already have a strong presence in Cardiff but the addition of an

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Express style restaurant in this prominent shopping centre is a real boost to our business and we are looking forward to welcoming new customers. As an opening offer, all our guests can take advantage of an online 2-4-1 voucher to celebrate the launch with us.

“NatWest’s support has been instrumental in the completion of this project. They have understood our growth aspirations and supported me over the years with the expansion of the Bellini’s brand and the launch of new restaurants in Cardiff.”

Richard Maddern, senior relationship manager at NatWest, and who structured a loan agreement to assist with the set-up costs of the new Bellini’s Express added: “Babak has a great entrepreneurial spirit demonstrated by his plans to expand the Bellini’s business

NatWest’s Richard Maddern (left) with Cardiff based restaurant entrepreneur, Babak Arabestani.

across Cardiff. He is an established and well-respected businessman who really understands what his customers want. As a result he has been able to grow his

business successfully despite the economic downturn. We are delighted to continue our support and look forward to supporting the opening of more restaurants in the future.”

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Rocket launches in Canary Wharf The pizza and salad restaurant and bar, Rocket, opened in Churchill Place in London’s Canary Wharf at the end of April, joining an impressive collection of restaurants and bars to open in the famous business and shopping district in recent months (since August last year, Jamie’s Italian, Canteen, ROKA, Wahaca and the parlour have all launched in Canary Wharf, creating over 400 jobs in the process).

Rocket’s unique and creative design features artfully employed antique desks, chairs and hat stands, lamp shades made of champagne flutes, and an upstairs bar enveloped by open and closed chests of draws, personally designed by founder and managing director, Duncan Watts.

"That was one of my madder ideas but it

Domino’s teams up with Foursquare Domino’s Pizza has teamed up with the social media location application, Foursquare, to offer Foursquare users both discounts for all and a special free pizza offer for the mayor of any Domino’s store.

With immediate effect, every Wednesday will see the mayor of any Domino’s store receive a free small pizza. In addition, any Foursquare user who checks in at a Domino’s store and spends over £10 will receive a free garlic pizza bread. The deal has been arranged by web company Vexed, one of Domino’s digital agencies.

“Our customers are heavy users of social media, so it makes sense for us to communicate with them in this way,” said Chris Moore, CEO of Domino’s Pizza.

“Following the success of our recent Facebook superfan initiative and affiliates’ widget, Foursquare was the obvious next step.

Our franchisees up and down the country are looking forward to welcoming their mayors every day of the week – but especially on Wednesdays when we will be cementing the relationship with a free small pizza.”

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has worked out incredibly well,” said Duncan Watts. “It has always been our over-riding belief that going out is about having fun. We try and get this into every aspect of what we do at Rocket. We hope that our unusual and adventurous interior design makes you smile and that our staff will ensure that you relax and enjoy yourself while you are with us.”

Independently owned by Anna and Duncan Watts, Rocket offers large fresh salads and creative 13” stone-baked wood-fired pizzas. The latest Rocket has an outside terrace for summer, and the ground floor bar includes a large range of cocktails and wines.

The bar offers a selection from the a la carte menu, as well as bar food. Areas are available for private hire.

Inside the new Rocket in Canary Wharf.

Are you a Steven Gerrard, aWayne Rooney, or even a Fabio Capello?

World Cup fever will be gripping the nation and Papa John’s has already been on the look out for customers sharing the same names as members of the final England squad to not only become ‘mascots’ for some of their stores, but also be in line to win some free pizza.

Papa John’s Pizza says that it is hoping that Fabio’s men can go all the way in South Africa, and will be giving the star treatment to someone for every one of its stores in England – providing they share a name with a player in the Italian’s squad. The Papa John’s VIP ‘player’ will receive a complimentary pizza delivery for each of England’s games as they progress in the tournament (to be in with the chance of being named as one of Papa’s 22, all customers have to do is register via the Papa John’s Facebook page).

“One person who registers via the Papa John’s Facebook page will get the Papa John’s VIP treatment for all the matches,” said a Papa John’s

John Prior, Papa John’s director of marketing for UK and Europe, at the launch of their World Cup promotion.

spokesperson. “They will be entitled to £20 of pizza for each England World Cup game in South Africa and hopefully the deliveries will go on all the way to the final.

“Our stores will be very busy with people getting food whilst watching the games and we thought this would be a nice way of marking the fact that we are right behind England.”

In addition, Papa John’s has also thrown down the gauntlet to find anyone in the UK sharing the same name as

Fabio Capello, in which case you could win free pizza for a year!

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Zizzi harness the talent of up and coming designers After 10 years, Zizzi restaurants reports that it is undergoing a complete modernisation of its brand so as to offer customers a more modern, stylish and authentically Italian experience.

As part of this programme, say Zizzi, they have been searching for fresh new artists to help them capture the individual character of each location. To date, the project has delivered some striking new restaurant design, harnessing eclectic and fresh creative from up and coming designers Lizzie Mary Cullen, Matthew Kavan Brooks (recruited from the New Designers exhibition in 2009), Camille Rousseau from Central Saint Martins and Richard Sanderson, an illustrator who graduated from the University Of The West Of England, Bristol.

Whilst restaurant design draws an immediate wow from local customers and employees, the breadth of the work doesn't stop there. Marcus Butt has worked with us to design packaging for an

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Matt Kavan’s artwork in Zizzi, Nottinghill.

Italian cider, exclusive to Zizzi, launching this summer, and further projects to expand their use of young designers are also planned, say Zizzi.

"We're extremely happy to be working with such great talents,” says Pia Fairhurst, Zizzi’s head of design. “Our restaurant design brief is always consistent but open, to help our interiors connect and engage with the individuality of each location. A

cookie cutter approach is out dated. Today's customers want to feel a closeness with the brands they choose, and this approach is both rich and interesting for them and us. We really enjoy working with designers on the projects, they all bring something different and help our group of restaurants feel like a collective, rather than a chain" To date 15 restaurants have been renovated, though

ambitious refurbishment plans hope to reinvigorate the entire estate within a couple of years.

Zizzi offer a range of authentic Italian pizzas, including their own signature Pizza Rustica range.

Stonebaked in their feature ovens, Rustica is a pizza with an authentic thin, crispy base, served on a wooden board.

“At Zizzi we aim to bring some of the many flavours of Italy to our tables. Traditional and regional dishes, but with our own special twist,” says head chef, Angelo Garofalo. “Fresh ingredients are at the heart of our kitchen and dishes are prepared with care, attention-to-detail and lots of Italian flair.”

There is also now a range of Zizzi speciality retail products which include an award winning extra virgin olive oil, sourced from an estate in Puglia, and the chain’s wine list has been lovingly crafted

by Adrian Garforth, a master of wine (one of fewer than 250 in the world).

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Peroni Nastro Azzurro says grazie to Italian restaurants Peroni Nastro Azzurro is distributing exclusive point of sale kits to 1,000 Italian restaurants to reward them for their loyalty and support over the years, and as part of the premium Italian lager’s loyalty and reward scheme, Club Peroni (www.clubperoni.com), which, since its launch, has gone from strength to strength and now has almost 5,000 outlets signing up to the scheme.

“We owe a lot of Peroni Nastro Azzurro’s success to the Italian restaurants,” said Luke Sheehan, commercial planning and projects manager from Miller Brands.

“Essentially they laid the foundations of the brand by offering their customers a truly authentic Italian beer which complements the great taste and flavours of their cuisine. Today that support and loyalty is still vital so we wanted to thank them for staying true to the brand.”

Club Peroni rewards outlets for stocking Peroni Nastro Azzurro. For each on trade case of Peroni Nastro Azzurro, a point or in this instance a punto (Italian for point) is printed on the case and the points can be simply torn off and collected

by Peroni stockists. Outlets then send their points to a Club Peroni freepost address to be ‘banked’, and once enough points are collected, outlets can then redeem them for rewards online, or through a catalogue detailing all the items available such as an iPod, a LCD TV or, if sales have been going great guns, even a luxury trip to Italy.

“We joined Club Peroni for one reason, the fact that we could collect puntos and get the Peroni Nastro Azzurro branded glassware,” said Joseph Mascia, owner of Pizza House Restaurant in Portsmouth.

“They are slim and elegant and because of that, we find that in our restaurant, more women tend to drink the beer. Now that we’ve got enough glasses, it’s time that we rewarded ourselves and I’m now aiming for a laptop!”

The branded kits include 12 Peroni Nastro Azzurro half pint glasses, three waiters trays, two bar blades, 25 order pads and 20 pens.

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Aqua Italia expansion The Bristol-based independent restaurant group Aqua Italia says that it is is emerging as a strong new brand with three prestige sites in Bristol and Bath, as well as plans for further expansion across the south west.

The past 10 years have seen the Aqua group steadily increase its market presence in Bristol and Bath. With the original site on Welsh Back providing a firm foundation to build the business upon, Aqua’s first Italia opened in an architecturally-stunning chapel conversion in Bath’s artisan quarter of Walcot Street in 2007.

Early 2009 saw the conversion of another landmark site on busy Whiteladies Road in Bristol into another Italia destination.

Now, having successfully tried and tested the Italian format in Bath and Clifton, 2010 sees Aqua’s long-established waterfront eatery on Welsh Back in Bristol transform into the third Italia offering.

“A good Italian restaurant is neighbourly but distinctive, lively but romantic,” said managing director, Richard Smithson. “I believe that the success of Aqua Italia reflects our customers’ passion for food and socialising, as well as the importance of home-grown roots and understanding what is relevant and appealing to people today.”

The new menu also showcases an Italian flair for flavour with classic and modern antipasti,

Inside the new look Aqua Italia in Bristol.

meat, fish, pasta and pizza dishes made with ingredients that are locally sourced and organic, where possible and includes starters such as Carpaccio di Manzo e rucola (thinly sliced fillet of beef, red wine vinegar, rosemary and shallot dressing served with a rocket and red onion salad) as well as mains dishes such as Pappardelle all’anatra arrosto e funghi porcini (egg pappardelle pasta with slow cooked duck, porcini mushrooms, spring onions and tarragon) and Gnocchi alla sorrentina (potato dumplings Sorrento style with pepperonata sauce, mozzarella and torn basil).

Bristol-based Simple Simon Design were tasked with winning over Welsh Back’s loyal following to the Italian brand by creating an exciting, sociable and sophisticated space, featuring a new glass lobby which leads into a more open and inviting interior with a shimmering mosaic tiled bar front and cool white marble bar top as statements to the new Italian era, and new booths and long benches work to create a sociable bar space that encourage customers to unwind before enjoying the Italian menu.

New twist to old combination Traiteur de Paris say that they have launched a reworking of the classic tomato and mozzarella combination with a new elegant twist in the form of a tomato and mozzarella mille-feuille.

Consisting of layers of slices of mozzarella, tartare of tomatoes and a delicate basil and spinach filling, this stylish-looking chilled starter requires no preparation say the company, can save on time and offers ideal portion cost control. It is supplied frozen in boxes of sixteen 90g pieces by specialised catering distributors and thaws in four hours at a temperature of 4oC. (www.traiteurdeparis.com)

July 2010

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In Breve Unhappy vegetarians A new study of just under 6,000 UK consumers by MMR Research Worldwide, revealed more than three quarters of vegetarians are not happy with the choice of foods available to them in fast food restaurants, with only 3% being ‘very happy’ with the choice.

Pubs and restaurants faired better (almost half surveyed were happy with the choice), but there is still a considerable opportunity to better satisfy the vegetarian fast food market, claim the market researchers (www.mmr-research.com).

Wood you believe it?

One of Italy’s daily newspapers – Il Giornale – carried a disturbing report that some pizzas baked in Naples may well be being baked in ovens fired by wood gathered from coffins in the city’s cemetery. Investigations carried out by Italian prosecutors suggest that a criminal gang there may have started stealing, then selling on, the wood to smaller, lower quality pizza outlets trying to save money on fuel.

Mulmar bucks the trend The economy maybe gloomy, but the beverage equipment supplier, the Mulmar Group, reports that it is expanding and winning new service contracts, having secured and started operating the service support to Nespresso business to business professional machines, in addition to the direct service support and machine business already being operated with Nestle coffee offering and long standing accounts such as Caffè Nero and Prezzo.

Gino to headline at food festival Gino D’Acampo, celebrity chef and winner of I’m A Celebrity...Get Me Out Of Here!, will be showing off his skills in the Manx Food Live Theatre alongside a number of local chefs and food producers at the Isle of Man Food and Drink festival (25 and 26 September 2010). For details visit www.visitisleofman.com.

Whiffy waiters watch out!

New research by Mira Showers has revealed that the British public would least like to encounter someone who needed a shower serving them in a restaurant. This discovery topped a poll of 1000 UK adults in which almost a third (27%) agreed, beating the 22% of people who would least like to encounter somebody who needed a shower in bed. Other unpopular places to run in to someone who smells unsavoury were on public transport (18%), in a meeting and on a plane (tied at 10%).

Cheese fights disease According to findings published in FEES Immunology & Medical Microbiology, Finnish researchers have found that eating that pizza topping essential – cheese – every day is good for the immune system of elderly people, as the food acts as a carrier for probiotic bacteria that helps to kill off unwanted disease-causing cells. The findings showed a strengthening of the immune system in those who ate cheese.

La Marzocco’s iPhone app’ The Italian coffee machine company, La Marzocco, has launched an iPhone app’ to provide details about the company’s range of machines, its distributors around the worls, as well as technology, news and events, and the La Marzocco blog (the app’ can be found under the category of ‘lifestyle’ in the iPhone app’ store).

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CWF’s new Italian lager CWF has launched a new Italian lager – Castello di Udine Birra Castello (Castello) – which its says will be just in time for the UK’s off trade to commence its World Cup celebration activity (visit www.continentalwine.co.uk for more information).

Brewed in Friuli in Northern Italy, near the Dolomites in a former Heineken brewery, Castello lager benefits not only from the expertise and heritage of these internationally renowned brewers, but also from the prime alpine location and high altitudes which helps give the lager its distinctive and crisp tasting character, say CWF, and is deep in colour with a rich, nutty and barley aroma with a balanced refreshing taste of hops and malts.

Despite the decline in total Off Trade sales of packaged lager, consumers are still keen to try new Continental and World Beers, report CWF, who hope to maximise the immediate opportunities presented

by World Cup. Available in both 33cl and 66cl, and the new look packaging and competitive suggested RSP’s of £1.09 (33cl) and £1.99 (66cl), retailers will be given the potential to offer consumers extremely keenly priced offers with opportunity for volume driver promotions particularly during the duration of the World Cup campaign.

“The generic lager market is fiercely competitive and sales are in quite marked decline however we know there is a desire from consumers to purchase premium Italian lagers – we can see that from the success of brands such as Peroni and Birra Moretti,” says CWF’s marketing manager, Vicky Lee. “Combine this with the excitement surrounding the World Cup and the chance for the off trade to be able to increase sales with themed promotions and keen prices and this gives us the belief that there is a strong market opportunity for Castello both throughout the summer and into the longer term too.”

Restaurant Leader Summit Allegra Strategies’ Restaurant Leader Summit will take place on the 14 and 15 June at Vinopolis in London. Representatives of Whitbread, Pizza Express, Vapiano, Gourmet Burger Kitchen, Burger King, Tampopo, Vivartia, Rosinter and Google will all be present and airing their views in a series of presentations

and discussions, and the second day will enable heads of purchasing and key industry suppliers to meet face-to-face at a Meet The Buyer even event solely dedicated to the restaurant chain, QSR, hotel group and contract catering sectors (www.restaurantleader summit.com).

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'RAN&IBRA THE SECRETS OF WELL BEING AND THE ART OF BAKING 4HANKS TO THE CONTINUOUS RESEARCH IN ITS 2 $ LABORATORIES -OLINO !LIMONTI HAS STUDIED AND DEVELOPED A NEW RANGE OF HIGH lBRE CEREAL MIXES WITH EXCELLENT NUTRITIONAL VALUES DUE TO THE HIGH CONTENT OF SOLUBLE AND INSOLUBLE lBRES )N ORDER TO UNDERSTAND THE HEALTHY PROPERTIES OF 'RAN&IBRA WE MUST LOOK AT THE INGREDIENTS WHOLEMEAL RYE mOUR PARTICULARLY RICH IN MINERALS SESAME SEEDS SOURCE OF VITAMINS " AND % LINSEEDS RICH IN ALPHA LINOLENIC ACID OMEGA AND ANTIOXIDANTS MILLET 3EEDS THE ONLY CEREAL HAVING A ALKALESCENT EFFECT 'RAN&IBRA MIX HAS REACHED AN HISTORIC GOAL HARMONIZING BOTH TASTE AND WELL BEING 4HE ACCURATE BLENDING OF ALL INGREDIENTS HAS BEEN PERFECTED FOR A FULL AND PLEASANT TASTE AND IN ORDER TO SATISFY THE NEEDS OF PIZZA CHEFS PASTRY CHEFS AND BAKERS TO EASILY ACHIEVE SUCCESSFUL PRODUCTS AS DEMONSTRATED BY CHEF $OMENICO #ROLLA 5+ S BEST KNOWN PIZZA CHEF WITH HIS UNIQUE PIZZAS AND &ABRIZIO #AMPLONE MULTI AWARDED -ASTER 0ASTRY #HEF DURING THE TWO DAY 'RAN&IBRA 7ORKSHOPS HELD ON -AY AT THE -OLINO !LIMONTI STAND AT THE RECENT 3)!" )NTERNATIONAL 4ECHNO "AKE %XHIBITION IN 6ERONA )TALY

&OR MORE INFORMATION PLEASE CONTACT OUR %XCLUSIVE 5+ $ISTRIBUTOR %UROSTAR #OMMODITIES ,TD n (UDDERSlELD ($ %( SALES EUROSTARFOODS CO UK WWW EUROSTARFOODS CO UK 4EL &AX

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CHEESE

Official Sponsors

Pizza Pasta & Italian Food Industry Awards 2010 he search is now on to find the very best in the pizza, pasta and Italian food markets in the UK, from products to people and businesses.

The Pizza Pasta and Italian Food Industry Awards, now in their 21st year, take place in November and we are inviting entries in all categories.

The aim of the awards is to recognize excellence in all aspects of the market, from designing pizzas to manufacturing and selling pasta products. And the results will be announced at the annual industry gala dinner, to be held at the Lancaster London Hotel in London on 11th November 2010…….but judging starts this summer, so don’t delay in getting your entries in.

Not only are the awards a great opportunity for measuring your business against others but they can provide a huge endorsement for all those working with you and who have helped to make your business a success.

Judging for this year’s awards will take place over the Summer and early Autumn when we will be sending a team of people out to give us an independent report on those outlets we have short-listed. Their aim will be to view outlets from the customer’s perspective and to report back to the main judging panel on what they find.

To ensure that there is absolutely no bias in

T

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the judging, all those involved on the main judging panel are excluded from entering awards or having strong links with those entering. Furthermore, at least one panel member will be a representative of the Secretariat to ensure fair play.

But the time to enter is now – although the deadline for entries may not be until later this summer, our ‘spies’ will be out and about over the summer to identify those to go on the short-lists.

So, to get on the first rung you need to send us your nominations – which must reach the Association by no later than Monday 13th September 2010. Nominations can be accepted from anyone….you can even nominate yourself! – and you don’t even need to fill in copious forms. Simply email pam@jandmgroup.co.uk stating which category you wish to enter, details of the entry and why you think it deserves consideration.

The Awards Overall Operator This lifetime award will be presented to an individual, company or organization who the judges consider deserves recognition for the contribution made to the industry.

Nominations should state simply why they should be considered for this award.

Pizza Restaurant of the Year Award This award is given to restaurants that are outstanding and set a standard for others to follow. They are presented to specialist restaurants where pizza is the predominant item on the menu. In assessing entries the judges will be focusing particularly on standards in terms of product, service and overall atmosphere.

Judging will initially involve entries being assessed on the material submitted and those short-listed will be asked to provide a voucher for a meal for two, which will be used by independent judges, who will report on the restaurant from a customer’s perspective– a copy of their reports will be sent to each restaurant visited after the awards are presented. What to send in: Your entry should include a brief note saying why you think the restaurant or chain should win, a copy of the menu and photographs showing the outside, the customer area and preparation areas (with preparation underway). If your entry is for a chain, please provide a list of sites which can be visited by judges.

The Italian Restaurant of the Year Award This award aims to identify the best in genuine Italian restaurants in the UK.To this end they will be presented to specialist restaurants where the food served is rooted at July 2010

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Table Host

the heart of Italian cuisine and which offers a genuine taste of Italy and experience. Those judging these awards will be looking for restaurants (whether independent or chains) which set a standard for others to follow.

Judges will be focusing particularly on standards in terms of product, service and the ambiance of the restaurants. Judging will initially involve entries being assessed on the material submitted and those short-listed will be asked to provide a voucher for a meal for two which will be used by independent judges who will report on the restaurant from a customer’s perspective – a copy of their reports will be sent to each restaurant visited after the awards are presented. What to send in: Your entry should include a brief note saying why you think the restaurant or chain should win, a copy of the menu and photographs showing the outside, customer area and preparation areas, (with preparation underway). If your entry is for a chain, please provide a list of sites which can be visited by judges.

The Pizza & Pasta Lunchtime Award This award aims to recognize the increasing role of pizza, pasta and Italian food products in the lunchtime market, whether in the form of specialist catering operations or as part of a lunchtime retail concept.This award may be presented to a catering operator, retailer, manufacturer or supplier which has demonstrated a clear focus on developing concepts aimed at the lunchtime sector involving pizza, pasta or Italian food. Judging: The main panel of judges will consider all the material submitted. What to send in: Entries should be made in writing stating briefly why the operation deserves to be considered for an award and should include photographs, menus, literature etc. to support the case.

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Independent Pizza Delivery Store Award This award aims to recognize the independent operators who are successfully driving their businesses in the delivery/takeaway sector. Judging: Those judging this award will be looking for an individual operator (up to 5 stores) who sets a high standard in terms of the overall operation – from customer service to food quality and delivery to the customer. What to send in: Entries will be initially assessed on the material submitted, which should include a brief note saying why you think the business should be considered for an award, a copy of the menu and photographs showing the business premises, the preparation areas (with preparation underway), and a typical delivery being carried out. Entrants should also outline any marketing/promotion initiatives they have undertaken in the last year as well as details of their success. All those short-listed in this category will also be asked to provide a voucher for a meal for two which will be used by independent judges who will order a delivery and report on it from a customer’s perspective – a copy of their report will be sent to each of those short-listed.

Pizza Delivery Chain Award This award aims to recognize the chain operators who are successfully driving the delivery/takeaway sector. Judging: Those judging this award will be looking at chains (more than 5 stores) which set a high standard in terms of their overall operation – from customer service to food quality and from delivery to the customer – and which are positively driving the market. Details of the businesses overall performance in the last year will also be required. Those short-listed will also be asked to provide a voucher for a meal for two which will be used by the independent judges who will order a delivery and report on it from a customer’s perspective – a copy of their report will be sent to each of those shortlisted.

Frozen Pizza Multiple Retailer Award This award aims to recognize those supermarket retailers who are actively driving the frozen pizza sector of the market. What to send in: Retailers are asked to complete a short questionnaire and to state why they should be considered for the award. The judges will also draw on independent research information from sources in making their decision.

Questionnaires are available on-line at www.papa.org.uk/awards Frozen Pizza Convenience Store Retailer Award This award aims to recognize those convenience store retailers who are actively driving the frozen pizza sector of the market.

What to send in: Retailers are asked to complete a short questionnaire and to state why they should be considered for the award.

The judges will also draw on independent research information from sources in making their decision. Questionnaires are available on-line at www.papa.org.uk/awards Chilled Pizza Multiple Retailer Award This award aims to acknowledge those retailers who are actively driving the chilled pizza sector of the market. What to send in: Retailers are asked to complete a short questionnaire and to state why they should be considered for the award. The judges will also draw on independent research information from sources in making their decision. Questionnaires are available on-line at www.papa.org.uk/awards Chilled Pizza Convenience Store Retailer Award This award aims to recognize those convenience store retailers who are actively driving the chilled pizza sector of the market. What to send in: Retailers are asked to complete a short questionnaire and to state why they should be considered for the award. The judges will also draw on independent research 13

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papa industry awards 2010 information from sources in making their decision. Questionnaires are available on-line at www.papa.org.uk/awards Pasta Multiple Retailer Award This award aims to recognize those supermarkets who are actively driving sales of pasta. What to send in: Retailers are asked to state why they should be considered for the award. The judges will also draw on independent research information from sources in making their decision.

Pasta Convenience Store Retailer Award This award aims to recognize those convenience store retailers who are actively driving the pasta sector of the market. What to send in: Retailers are asked to state why they should be considered for the award. The judges will also draw on independent research information from sources in making their decision.

Manufactured Pizza Product Award This award aims to encourage new product development in the pizza market by rewarding

those who are striving to develop the market through innovation and recipe development.

This category is open to any product launched within the 12 month period leading up to the closing date in September 2010 and which is still on sale at the time of judging. Products short-listed for this award will be presented to a panel of judges for sampling.

Three separate awards will be presented within this category under the following headings: • Best new ‘everyday’ pizza product • Best new ‘indulgent’ pizza product • Best new ‘innovative’ pizza product What to send in: Initially written entries should be submitted stating the category being entered and supported by details of the product, when it was launched and its performance.

Manufactured Pasta Product Award This award aims to encourage new product development in the pasta market by rewarding those who are striving to develop the market through innovation and recipe development. This category is open to any product launched within the 12 month period leading up to the closing date in September 2010 and

which is still on sale at the time of judging.

Products short-listed for this award will be presented to a panel of judges for sampling.

Two separate awards will be presented within this category under the following headings: • Best new retail pasta product • Best new catering pasta product What to send in: Initially written entries should be submitted stating the category being entered and supported by details of the product, when it was launched and its performance.

New Product or Ingredient Award This award aims to recognize those suppliers who are developing/sourcing new products and ingredients for use by manufacturers or in the restaurant/delivery market. The judges will be looking for innovative ideas which can positively benefit operators. What to send in: Entries should state details of the products being entered and explain the benefits they offer to the manufacturer/restaurant etc. Those shortlisted in this category may be invited to submit samples for judging in the Autumn.

✁

ENTRY FORM Contact name: ........................................................................................

Business name: ......................................................................................

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

Tel No.....................................................Fax No. ....................................

Email: ......................................................................................................

Details of person or business nominated, if different from above: Contact name: ........................................................................................

Business name: ......................................................................................

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

To enter the PAPA Awards 2010 simply complete this form and send it with the material requested to PAPA Awards 2010, Association House, 18c Moor Street, Chepstow NP16 5DB to arrive by no later than 13th September 2010.

Manufactured Pizza Product Award Best new ‘everyday’ pizza product Best new ‘indulgent’ pizza product Best new ‘innovative’ pizza product Manufactured Pasta Product Award Best new catering pasta product Best new retail Pasta Product New Ingredient Award If you are entering a catering or retail award category, please state how many units you operate under this brand name? _________ units

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

If you would like to book places at the PAPA Awards Dinner in

Tel No.....................................................Fax No .....................................

November 11th in London. Please complete the following:

Email: ......................................................................................................

I would like to book:

Please tick the award categories you wish your entry to be considered for: Pizza Designer Award Pizza Restaurant Award The Italian Restaurant Award The Pizza & Pasta Lunchtime Award Independent Pizza Delivery Store Award Pizza Delivery Chain Award Frozen Supermarket Pizza Retailer Award Frozen Convenience Store Pizza Retailer Award Chilled Supermarket Pizza Retailer Award Chilled Convenience Store Pizza Retailer Award Supermarket Pasta Retailer Award Convenience Store Pasta Retailer Award

____ table(s) of 10 places at the 2010 PAPA Dinner at a cost of £1,650+ VAT

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____ place(s) at the 2010 PAPA Dinner at a cost of £178 + VAT each Please note that all bookings must be accompanied by the appropriate remittance. Cheques can be made out to either The Pizza, Pasta and Italian Food Association or PAPA. Alternatively payment can be made by credit card by completing the section below. No refunds can be made if cancellations are made within 20 days of the event and any cancellations before this time will be subject to a 25% cancellation charge.

Credit Card Payment Card No: ______ ______ ______ ______ Valid From ____ /____ Expiry date: ____ /____ Last 3 digits of Security No. on Reverse _____ Name on Card:_______________________ Post Code_____________ House No. ________ (for security purposes only) Please return this form, with the appropriate remittance, to: PAPA Industry Awards, Association House, 18c Moor Street, Chepstow NP16 5DB

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Sponsored by:

PIZZA DESIGNER of the year 2010

HAVE YOU GOT WHAT IT TAKES? This competition aims to encourage new product development in the pizza restaurant/delivery market and comprises a series of four individual competitions where entrants are required to develop recipes, using specific ingredients in three categories, and create a pizza recipe of your choice to complement Birra Moretti Beer. Entries can be made into one or more of the competitions and the judges will decide winners in each category plus an overall winner as Pizza Designer of the Year.

In each competition category, entrants are asked to create a ‘Pizza of the Year’ – it must be innovative, attractive to consumers, taste good and be commercially viable to make.

A winner will be chosen in each category and from these four the judges will select the overall Pizza Designer of the Year.

The four categories are: • Tulip Foodservice Super Tops Pizza of the Year Competition • Bel UK Leerdammer Mature Cheese Pizza of the Year Competition • Birra Moretti Pizza of the Year Competition • Whitworths Flour Pizza of the Year Competition

How to enter Please contact Pam Sainsbury, as soon as possible, for entry forms and free samples of the sponsors’ ingredients to create your recipes - by email at pam@jandmgroup.co.uk or telephone 01291 636341. Entries should be submitted by post or email stating the name and a short description of the pizza

Judging Initial entries will be selected by a panel of judges to go forward into one of four heats where those responsible for creating them will be asked to make up their pizzas in front of a judging panel. The heats will take place throughout October in London, Glasgow, Bolton and Ledbury. A category winner will be selected from each heat to go forward to the final, which will take place on Thursday 11th November at the Lancaster London Hotel in London.

plus a list of the ingredients and the preparation method. All entries must state a selling price plus the market (e.g. delivery, restaurant etc) where the pizza would be sold. Entries should be received by 31st August 2010 The overall Pizza Designer of the Year Award winner will be announced at the Awards Dinner and will receive a trophy plus publicity. The winners of the individual categories will also receive trophies.

PIZZA DESIGNER of the year 2010

Full details of this competition can also be obtained from the Association by calling Pam Sainsbury 01291 636341 or by visiting the PAPA web site at www.papa.org.uk/awards

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equipment

Equipment edge The pressures of busy catering environments means that catering equipment be reliable and perform well under pressure, multi-task where possible and be energy-efficient in the process. Stylish looks and a compact footprint are also often on the request list.

Pizza Pasta & Italian Food magazine found out more about some of the latest pieces of kit that can help give operators an edge.

Helping hand Some commercial kitchens may shy away from making dishes from scratch due to the cost and man hours required, however with the right piece of equipment, creating authentic, homemade dishes has become possible and also profitable.

Thermomix (www.ukthermomix.com), for example, is pitching itself as the ultimate kitchen appliance that is essential for Italian restaurateurs, because it can be used to create a menu completely from scratch, including pizza bases, pasta, sauces, risottos, soups, breads, desserts and even grinding coffee. All these tasks would usually take several pieces of equipment and a lot of skilled kitchen staff, however, Thermomix (known as Bimby in Italy) has been designed to help the authentic Italian restaurant in particular.

The Thermomix TM31 cooks, chops, crushes, emulsifies, whips, mixes, steams, blends, kneads, grinds, simmers, grates and mills. It has a unique blade configuration and German design, all enabling it to save significant amounts of time in the kitchen. With inbuilt scales Thermomix can also weigh each 16

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ingredient added, and washing up is reduced as everything happens in one bowl.

Controlling the speed and direction of the blades makes all the difference, meaning that dressings can be emulsified, coffee finely ground, dough kneaded and garlic delicately peeled. The cooking capability frees chefs from the stove, allowing the creation of perfect polenta, for example, and the steaming attachment can be used to gently cook fish and vegetables during service, say the company. The Thermomix also reliably produces beautifully smooth crème brulées and chocolate ganaches without burning the bottom of the pan or splitting the mixtures.

“The Thermomix is a fantastic machine and does everything well,” comments Rino Bonno, head chef at Locanda Locatelli.

“My favourite thing is that soft breadcrumbs with herbs are made so quickly and stay bright green instead of turning dark, as they do with other machines I have used. It also blends soups and purées perfectly and they retain their vivid, bright colours.”

“We love the Thermomix for cooking delicate sauces like hollandaise, mousseline and veloutés,” adds executive chef,

Piero Vinci, of Bibi’s Italianissimo in Leeds. “It’s incredible for fruit sauces too. The purées are beautiful, and I have concluded that Thermomix is a very good investment.”

Other tasks Thermomix can perform include finely grating Parmesan cheese in seconds, grinding spices and chopping fresh herbs, and helping out in the making of that popular Italian dessert, Zabaglione - by just pressing a few buttons and eight minutes later it’s all done for you, claim the company.

The Thermomix TM31 retails at £729.36 plus VAT, and includes a one-year commercial warranty, a 300 recipe cookbook and a free demonstration for new users with delivery five business days after payment has been received (the Thermomix Chef’s package costs £898.72 plus VAT and includes a second cooking bowl and blade).

Bug busting The handles of kitchen utensils are notorious harbourers of microbes that can cause infection and compromise food safety, and by their very nature are handled by more than one person in a busy restaurant or takeaway environment and are hence a potential source for the

transference of contamination.

To combat this, Vollrath has produced a range of utensils available through Foodservice Equipment Marketing (www.fem.co.uk) with handles that are embedded with Agion a silver-based compound that attacks and kills harmful microbes. Agion works by targeting the organisms to prevent cell reproduction and obstruct cell respiration to effectively starve them to death.

The utensils available with the Agion impregnated handles are ladles, serving scoops and tongs. Not only do the handles combat infection but they are cool and comfortable to hold and are heat resistant to 82°C, say the makers, and different coloured handles enable colour coding for ease of serving and ‘no-guess’ size selection. The colour-coding also makes them ideal for maximising HACCP programmes (FEM recommends cleaning them after each use as Agion does not eliminate foodborne bacteria).

The heavy-duty ladles have a one-piece stainless steel construction for strength and ease of cleaning. They are clearly stamped with the ladle capacity and are manufactured to within an accuracy of +/- 5% in six July 2010

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equipment Multi-talented – the Thermomix can cook, chop, crush, emulsify, whip, mix, steam, blend, knead, grind, simmer, grate and mill.

different colours. The tongs have a similar one-piece construction with concave ends and gently scalloped teeth making them ideal for almost any area of the kitchen. Their no pinch, springless design makes them safe to use and eliminates bacteriaprone food traps.

The serving scoops have a stainless steel bowl and components. The blade extends beyond the bowl to prevent sticking and they are available in nine different colours. As with the ladles the accurate size of the serving scoops means they are perfect for portion control offering massive savings in food

costs while cutting down on waste.

Space saving Machines in the Jetice range of icemakers - now available from Katerbay - produce large quantities of ice but take up very little space, a feature that makes them an attractive proposition for restaurants and bars where space might be limited, but demand for ice is often high.

Easy to clean, maintain, and operate, these machines are well built for reliability and are designed to perform in the harshest of ambient environments, say Katerbay.

Catering for all requirements, there are five models in the range. The smallest, the compact J35 can produce 32kg of solid, clear, cubed ice every 24 hours and has the capacity to store 10kg, meaning ice will always be readily available. Slightly larger and more popular, the J50 icemaker can produce 48kg every 24 hours, has big bin storage of 25kg (55lbs).

Built to the same exacting standards, the J80 icemaker is the largest model with a maximum daily output of 78kg, and it can hold 45kg of ice until needed, thanks to high density insulation. All three units have both a removable filter and a durable front lift door.

The two largest units in the range, the J120 and J220 can produce 110kg, and a massive 220 kg per 24 hours respectively, and despite having a huge integral storage bin, take up very little space. Suited to large outlets tight on space but requiring high volume ice production, the additional storage guarantees a constant supply of long-lasting ice. The bin features high density insulation and Kitchen utensils with Agion impregnated handles.

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a piano-type hinged insulated door for easy access. Both units are simple to install and operate, just connect to water, waste, plug in and flick the on/off switch. Water hose, waste flexi pipe and a scoop are included as standard (www.cfequip.com).

“Now we are able to make Scotsman an even more desirable option by holding our prices at 2009 levels. In effect, taking into account the cost of inflation currently at 3.4% (CPI annual inflation – the Government’s target measure – ONS Data), Scotsman Ice machines prices have been reduced, which has got to be good news for businesses and, as Scotsman machines are more efficient than ever before it’s also good environmental news.”

The Jet Ice J120 from Katerbay.

STOP PRESS! Prices held Hubbard Ice Systems, the UK distributors for Scotsman Ice Making Machines has announced that for the second year in succession Scotsman are holding the prices of all their machines at March 2009 levels (these prices will be held until December 2010).

“Scotsman have always had a reputation for the high quality of their manufacturing and this has paid dividends during the economic downturn by ensuring that more customers than ever before are specifying and purchasing Scotsman high quality ice making systems that require minimal maintenance and are energy efficient,” says Chris Davis, commercial director of Hubbard Ice Systems. “It is highly relevant that most of our customers from both public and private sector are looking to make savings by increasing their efficiency and are turning away from lesser quality specifications that incur a low capital outlay but have much higher maintenance and running costs.

Energy saving Most outlets are looking to make energy savings in the days of high fuel costs, but in the catering world cutting energy consumption often has to be balanced against the quality and variety of the foodservice offering. Appliances are increasingly marketed as energy efficient, but their operators invariably need something that cooks to their exacting standards as well as saving energy.

Frima says that its VarioCooking Center is a revolutionary piece of kit for the professional kitchen that is extremely energy efficient, as well as being versatile enough for a range of takeaway items. In one unit it can boil, fry and deep

fry, and it is also suited to long, slow overnight cooking and accurate trouble-free pressure cooking, say Frima.

Users are finding that savings of up to 40% can be made with the VarioCooking Center when compared to conventional cooking appliances, with the key to Frima’s frugal energy consumption being its VarioBoost heating technology.

VarioBoost cooks three times as fast as conventional cooking methods by using a compact, network-like heating structure beneath the base of the pan. This transfers heat directly and evenly to the food cutting down on overall power consumption.

The thin pan base means that the VarioCooking Center is ready

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equipment

Frima’s multi-tasking VarioCooking Center (www.frima-uk.co.uk).

for use extremely quickly and cools down again just as fast, so turnaround time between batches is minimised. Its VarioCooking Control also continually monitors the cooking process and adjusts the heat so that food does not burn, stick or boil over. The VarioCooking Center has a clear, graphic display to guides the user through entering information, and the unit does the rest fully automatically.

The contact or sandwich grill continues to grow in popularity, and little wonder, as it's a quick, simple and healthy way of cooking a whole range of inexpensive but high-profit menu items such as paninis and toasted sandwiches. Foodservice Marketing Equipment (FEM) has launched the Paninonstick from Sirman, a contact grill design that overcomes some of the biggest drawbacks with conventional grills, claim the company.

Sirman's Paninonstick models are aimed directly at professional caterers who need long-term reliability as well as excellent cooking results. They feature a 'super coating' of non-stick ceramic material that not only is very easy to clean after cooking,

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Paninonstick double contact grill

but is extremely tough and long-lasting. It won't chip or peel, and should last as long as the unit itself, say the company (the grills are available in both single and double versions).

In addition, Paninonstick contact grills have been built to take the punishment meted out by fast, busy chefs. The grill plates are ribbed and made of cast iron for long life. This, together with the ceramic coating, makes it resistant to the acids and salt in food as well as oxidation (rust) that can affect lesser models. It also gives very high thermal conductivity, making it fast and efficient in turning power into actual cooking heat.

The body of the grill uses a stainless steel construction, while the upper plates are selfbalancing at any angle. The double version has two discrete thermostats, allowing items to be cooked at different temperatures at the same time, and both single and double models have a builtin timer/alarm Sirman is an Italian brand of professional foodservice equipment and is exclusively distributed in the UK and Ireland

by FEM. In addition to contact grills the full Sirman range includes slicing machines, food processors, panini grills, vegetable preparation equipment, blast chillers, stick blenders and induction hobs.

Compact Refrigeration supplier, Gram, has launched two new cabinets to complete its Compact range. The Compact 210 and 410 join the existing 610 to offer caterers a range of cabinets that combine super-low energy consumption, with industry leading build quality at a fantastically low price, say Gram.

Launched by Gram at Hotelympia 2010, the new cabinets utilise a unique air distribution system to maintain a correct and uniform temperature throughout. Cold air is directed down the air distribution plate positioned at the back of the cabinet. From there it circulates around the cabinet and back to the evaporator fan at the top of the cabinet, to maintain a consistent temperature while drawing as little energy as possible.

In fact, the new Compact K410 cabinet for example consumes as little as 256 kWh/year, which at ten pence per kilowatt hour, gives a potential annual electricity cost of just £25.60, point out Gram (this cabinet qualifies for the Carbon Trust’s Energy Technology List scoring an impressive 10.43 on the EN441 index).

The entire Compact range is ideally suited to kitchens where space is at a premium, thanks to an outside width of only 60 cm, and a depth of 64 cm. All Compact cabinets have a small footprint, freeing up precious floor space in commercial kitchens. Compact cabinets can either be built under counters, stacked on top of each other or wall-mounted, and are simple

The Gram range of refrigerators (to download your copy of the Gram Green Paper 2010, visit www.gram-commercial.com).

and easy to clean thanks to a durable, one piece door gasket that is easy to remove. In addition, an easy to use control system improves reliability through the use of in-built alarms and emergency programs designed to maintain temperature until any fault can be rectified, minimising the risk of food spoiling. And in the event that any cabinet from Gram, including the new Compact range, was to develop a fault, Gram’s new five year warranty providing free five year parts and labour cover applies.

Precision has launched a new range of bottle coolers designed especially for back bar applications (www.precision-refrigeration.co.uk).

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equipment is effortless and smooth, so as well as reducing waste it saves time too.

The ‘tomato catcher’ snaps onto the unit to catch the sliced tomato, reducing mess, improving food safety and keeping the operator’s hands clear of the blades. Other safety features include a table-stop and non-skid feet, to keep the unit stable and in place, and a blade guard, to prevent any accidents.

Sturdy stainless steel, aluminium and plastic construction makes the Tomato Saber durable and long-lasting, and the unit’s corrosion-resistant, commercialgrade aluminum cast base makes it robust and sturdy. The Saber is also dishwasher-safe.

The Tomato Saber has a Perma-Tight blade cartridge system which never requires tightening or adjusting, say FEM, and which is pre-tensioned for maximum performance, leading to around a 50% longer blade life, claim the company.

The 250SR gravity belt

“Previously it has been tempting for operators to purchase the lowest priced imported cabinets with little or no energy efficiency credentials,” says Glenn Roberts, Gram’s managing director. “However, we are continuing to see more and more operators reject this practice, and apply more focus on the cost of ownership over the lifespan of the product rather than the cost of purchase. And the fact that we now have such high end efficiency technology at such a low price, combined with the new five year warranty, makes these new products a fantastic new addition to the marketplace.”

Enhanced display The Nassau range from Coldkit offers a wide selection of refrigerated and ambient display cases, combined with bar and counter modules, suitable for restaurants and pizza takeaway outlets seeking to improve upon their presentation. A vast array of finishes is available to suit each particular installation including beech, cherry, and walnut, say the company, and surface finishes include granite, stone and wood.

Items in the Nassau range include ventilated cooling, stainless steel cases, tropical refrigerator units, condensation resistant front glass, new generation ignition lighting, and curved display glass with lock and elevating structure with hydraulic pistons. The refrigerated cabinets are available in 1.0m, 1.25m, 1.5m and 2.0m lengths, and the ambient high counters are available in 750mm, 1164mm, 1571mm & 2042mm lengths. The flat counters come in 750mm, 1164mm & 1571mm lengths and all can incorporate 45⁰ & 90⁰ corners if required. There are four

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The Nassau range is the latest addition to Coldkit’s portfolio of counters.

front panel styles available - Basic, Actual, Modern and Elegance (visit www.coldkit.com).

Perfect cuts Preparing fresh ingredients such as tomatoes can be labourintensive and time-consuming.

However, the Prince Castle Tomato Saber (supplied to the UK catering market via Foodservice Equpment Marketing, www.fem.co.uk) aims to make slicing whole tomatoes quick, precise and easy.

The Prince Castle Tomato Saber can help maximise profits by reducing wastage, as it

produces a consistent number of slices so that chefs can calculate how many tomatoes are required.

Fresh whole tomatoes not only taste better than their prepackaged, pre-sliced counterparts, but are cheaper too, point out FEM. The Tomato Saber’s ergonomically-designed, contoured pusher handle holds the tomato in place and carries it directly through the nine blades, directing the force through the centre of the tomato to produce even 6.4mm thick slices.

Permanently lubricated Duralon bearings assure the slicing stroke

driven Electric Slicer from Rowlett Rutland (www.rowlettrutland.co.uk) is designed to make a perfect cut with minimum waste which will be appreciated by professionals throughout the foodservice industry. Easy and quick to clean, it features a stain resistant anodised aluminium finish and a compact one-piece base structure. The longlife blade is manufactured in hollow ground tempered alloy steel and is unaffected by acids, salt or blood and it is even equipped with a built-in blade sharpener for uninterrupted use. Optional Teflon coating is available for slicing cheese. The slicer complies fully with all CE regulations and

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Another great reas on to join us

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equipment

Winston low pressure fryer from Jestic Express

To arrange to attend a free SelfCooking Center® TeamCooking Live seminar, contact Rational UK on freephone 0800 389 2944 (www.rational-UK.com).

features safety guards and novoltage release button, and comes complete with a simple to use blade removal tool.

Rowlett Rutland says that it has equipped the 250SR with a powerful 0.35hp motor, and the 250mm diameter blade works at 300rpm. The cut thickness range of the unit is 0/16, making it suitable for a wide range of products.

Expanded offering The new Winston Low Pressure Fryer is now available in the UK from Jestic Express, and is the perfect solution for fast food outlets seeking to expand their offering into fried chicken (it will also cook chicken fillets, hot wings and potato wedges).

Capable of cooking up to 36 pieces of chicken at a time the Winston Low Pressure Fryer has computerised controls to allow 22

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different products and loads to be memorised, thereby ensuring consistent quality, and the simple design makes operating, cleaning and maintaining the unit as simple as possible.

Available with a range of specialised baskets for cooking chicken pieces, chicken fillets and potato wedges, the unit is manufactured from stainless steel and comes in both single and three phase configurations with a 6kW loading.

A special Combo Unit is also available which features a fryer, a mobile filter that sits beneath it and a complete accessory kit including 1 clamshell basket, 2 lid gaskets, 1 long collector, 1 pair of gloves, 2 collector gaskets, 1 teflon cleaning brush, 1 heat plate and 1 drain hook. Other accessories include filter papers and a fillet chicken basket (www.jesticexpress.co.uk).

Perfect pizzas Rational UK say that their SelfCooking Center is ideal for baking pizzas, not least due to the speed and quantity that can be baked at a time (up to 100 pizzas in just eight minutes, claim the company), and the SelfCooking Center even cleans itself as well (fully automatically and only when it needs to).

The SelfCooking Center’s special ‘pizza control’ creates the perfect cooking climate for pizza, at the touch of a button as the unit’s LevelControl technology automatically adapts the programme for fresh or frozen pizza, meaning that all staff have to do is load up the unit, push the button and get on with other work.

To make things even easier Rational have also specially designed non-stick pizza dishes to hold pizzas up to 280mm (eleven inches) in diameter.

These ensure the pizzas have crispy bases and delicious moist toppings. Alternatively, there are grill and pizza trays

for non-standard shaped pizzas.

With the introduction of the unit’s new CareControl system, no manual cleaning is required and the SelfCooking Center automatically lets staff know when to run the cleaning programme. At that point, the operator simply places the new biodegradable tablets ('care tabs') into the unit's drawer (just like the ones found on a domestic dishwasher), puts detergent tablets into the basket in the cooking cabinet, and pushes the button, leaving the SelfCooking Center hygienically clean.

CareControl also does away with all the limescale problems that plague combi-ovens, point out Rational. Special scaledissolving ingredients contained in the care tabs prevent scale building up in the first place, helping to guarantee maximum operational reliability at all times without the need for expensive water softeners or time-consuming de-scaling.

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Incremental

ice cream Although last year’s ‘barbecue summer’ failed to take hold, once again there is talk of a long, hot summer that would certainly boost demand for ice cream.

However, whether the temperature soars or not, market research suggests that high quality ice cream is a favourite with consumers at any time of the year, and therefore represents good incremental sales potential for takeaway outlets and Italian restaurants alike.

Pitched as a healthy treat, the Chilly Billy range of iced lollies from Bensons Totally Fruity, contain no artificial colours or additives.

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ice cream and desserts Brand leader “Our research shows that consumers are placing product quality and delivery above any particular format or pack,” says Andy Foweather, sales director of General Mills UK, the company behind Häagen-Dazs, one of the most popular brands of luxury ice cream with consumers. “Our sales have demonstrated that HäagenDazs is a year round performer, and it is important that retailers focus on brands that are spearheading category development to capitalise on the sector’s success.”

As well as brand reputation, product quality and delivery, Häagen-Dazs feels that it is also differentiated by engaging emotionally with consumers who value special moments, treats and the experience of enjoying luxury ice cream. Their Melt Together advertising campaign (the first execution of which tells the story of a young stagehand and his girlfriend who are watching a ballet performance and share a tub of Häagen-Dazs ice cream), served as a distinct and memorable platform for communicating the brand’s relevance to shared moments of real closeness, point out General Mills, who invested £3.2 million in bringing this brand promise to life through a dedicated TV advertising campaign (last on air in May).

“Häagen-Dazs is inextricably linked with treating,” adds Andy Foweather. “Even in challenging economic conditions, people will

still treat themselves, particularly if it’s a birthday, anniversary or romantic night in.”

Häagen-Dazs is also set to benefit from its association with prestigious events such as the Wimbledon Tennis Championships where it is the Official Ice Cream Supplier.

“Strong marketing support is essential in today’s highlycompetitive retail environment,” explains Andy Foweather. “With a brand like Häagen-Dazs it enables us to communicate the product’s quality credentials and core values to a mass audience, drive shoppers to the luxury ice cream freezer and ultimately generate sales.”

Impulse buys With many ice cream purchases often being impulse buys, many of the sector’s suppliers are trying to encourage outlets and retailers to act on this demand by

stocking up on a range of portable, ‘to go’ items.

New from Bensons Totally Fruity, for example, are the Chilly Billy range of iced lollies. Made only from pure juice, they are ideal for both children who enjoy a sweet taste, but will also please their parents as these lollies do not want contain artificial colours or additives, say Bensons. The Chilly Billy iced lollies (115ml) are available in five flavours, including Orange, Apple & Raspberry, Apple & Strawberry, Apple & Mango, and Apple & Blackcurrant.

All are made from pure juice, not concentrate, and do not have any added sugars, water or preservatives. They are also suitable for diabetics, and come in bright and attractive cardboard sleeves for easy handling. They can even be used as one of the ‘five a day’, claim the company (the Chilly Billy iced lollies are available nationwide or can be ordered online at www.bensonschillybilly.co.uk).

New Forest Ice Cream are also promoting their latest Impulse range of ‘ice cream on a stick’ and ice lollies, as well as their 120ml ice-cream tubs and their popular Real Dairy 1ltr take home tubs which customers can take away to enjoy at home. New to their range for 2010 is the Dark Chocolate Supreme Indulgence, say New Forest. Covered with thick real Belgian chocolate laced with crunchy biscuit pieces, and filled with real dairy dark

Strong television advertising helps to keep the Häagen-Dazs brand in the minds of consumers.

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ice cream and desserts chocolate ice-cream, this sweet treat is sure to appeal all taste buds and all ages, say the company. Other flavours in the Supreme Indulgence range include Milk Chocolate, White Chocolate and Exotic, each filled with vanilla ice cream, plus Caramel Crunch and Mint Chocolate Chip, both smothered in thick Belgian chocolate and a crunchy coating.

“The Supreme range is one of our best selling impulse lines,” says Christina Veal, a director of New Forest Ice Cream. “We have been inundated with requests from customers for a dark chocolate option to suit the more sophisticated palate, and our answer is the Dark Chocolate Supreme Indulgence, now available ready for the 2010 summer season. We have six Supreme varieties on offer, something to suit all the family at very competitive prices.”

Almond & Vanilla (left) and Double Cream & Meringues ice cream are the latest additions to Mövenpick’s range.

The New Forest Ice Cream Impulse range also includes firm family favourites such as Raspberry Splits, real orange juice lollies, vanilla and strawberry Milk Rockets, three real fruit Squeeze Up lollies, take home tubs and Dairy Cones. A choice of dairy, continental and soft mix scooping ice creams with over 30

flavours to choose from, completes the Impulse range for 2010. Free of charge promotional material to include stickers, signage, flags is also available to support the brand at point of purchase (for further information, or to request free samples, contact New Forest Ice Cream on 023 8087 1508, or visit www.newforesticecream.com).

Promotion In addition, New Forest Ice Cream says that it has also launched a bespoke menu service which Chocolate and black cherry fondant, Strawberry Tart and Pear & Chocolate Tart and Tiramisu desserts also all feature in the current 3G dessert product range.

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allows customers to create personalised table top menus featuring all their favourite ice cream desserts. Customers can pick and mix from 53 ice cream and sorbet presentations. The menus are available in a variety of formats and sizes, from contemporary through to more traditional designs to complement all interiors, and there is also space to add in a coffee or liqueur menu too to complete the dessert offering.

One of the first customers to benefit from this service is Colin Stoneley from an outlet in Hambledon, Surrey who said: “Working with New Forest Ice Cream, we were able to choose a good mix of ice cream flavours, with something to suit all tastes.

We chose the images that we wanted and also picked from a variety of menu designs, selecting something that we felt would fit in with our style.

“The company was also prepared to spend time with us, training the staff in presentation techniques and serving suggestions. They also emphasised how important it was that we should think of our waiting staff as our dessert ambassadors. We made sure they were fully briefed on each of the desserts on the menu so if a customer asked they can at least

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ice cream and desserts describe the dessert in some detail. It sounds obvious, but this is an area which is often forgotten about, especially when part time or casual labour is involved.

“The interesting thing is that we are still selling roughly the same amount of traditional desserts as we did before, but now we are also selling a similar volume of ice creams as well. Two thirds of customers who order a main course now have a dessert as well.”

Within two months of introducing the table top menus, the outlet reports that it experienced a 138% increase in total dessert sales (the bespoke menu service is available at a competitive price with a lead time of just two weeks from point of order).

New launches 3G Food Service and Seafood Solutions, the specialist, multitemperature distributor of food and drink products to the food service sector, has introduced over 100 new products in its new 60-page, Spring and Summer Product Guide, including a new range of premium ice creams. In particular, 3G’s new product line includes a selection of new Mövenpick ‘All Natural’ ice creams and sorbets. Tempting flavours range from almond and vanilla to natural double cream meringue, pistachio, cappuccino, hazelnut and pear (copies of the guide can be requested by calling the 3G Customer Service Centre on 0870 850 5213, or by visiting the company’s website at www.3gfoodservice.co.uk).

Mövenpick Ice Cream have

also recently announced the launch of two brand new flavours to its ice-cream portfolio – Almond & Vanilla and Double Cream & Meringues. Mövenpick Almond & Vanilla ice-cream is made with toasted almond pieces and a melt in your mouth, crunchy almond almond ripple.

These are combined with the seeds of Madagascan Bourbon vanilla pods. This nutty addition to the portfolio can be served on its own, or as part of a dessert conpept. And for chefs looking for an ice-cream that will work well with a variety of dishes, Mövenpick’s Double Cream & Meringues could be the answer.

It’s made with Gruyere double cream – a Swiss delicacy from the renowned dairy region – and crunchy meringue pieces that marry with a sweet caramel coulis to create a smooth creamy ice cream.

“Our two new products provide operators with the opportunity to refresh their menu and bring something a little different to the table this summer,” says Mike Godwin, managing director of Mövenpick Ice Cream. “I know we are biased, but these new flavours are something really special – and we expect demand from caterers to be high, as these look to be as popular as our new addition last year - Mövenpick VSOP Cognac.”

Both flavours are packaged in 2.4 litre tubs, and Mövenpick icecream and sorbets are available through leading frozen food wholesalers nationwide (for stockists and support in menu development, serving suggestions, accessories and POS, simply call 01483 205500, or visit

www.movenpick-icecream.com).

General Mills agree that NPD (new product development) is the lifeblood of almost any category, enabling brands like Häagen-Dazs to evolve, stay relevant and introduce new consumers to their brand. The company have recently launched Häagen-Dazs Ice Cream Smoothies, and a category first in luxury ice cream.

Häagen-Dazs Ice Cream Smoothies are a new range of indulgent fruit blends that combine refreshing fruit sorbets with smooth and creamy Häagen-Dazs ice cream, and this year, the brand has announced

the addition of a new flavour Strawberry and Banana – with promotional support for it kicking off at the Wimbledon Tennis Championship. As of May, and running throughout the tournament, Häagen-Dazs says that it will be sampling Strawberry and Banana in store.

Other investment includes outdoor activity on buses, at bus stop shelters and in retailer car parks. A three month plan of instore activity will be Wimbledon themed and will run from May until July and include a Wimbledon branded pack (for all trade enquiries, call 01895 201367).

Tart shown served serve in a Huhtamaki Chinet® plate/bowl

Recipe Idea Berry ricotta cream tart Ingredients 200g ricotta, 1tsp vanilla essence, 2 eggs, 160g caster sugar 125ml double cream, 60g raspberries, 80g blueberries Icing sugar for dusting For the pastry (alternatively, use bought ready-to-roll sweet packet pastry) 250g plain flour (plus extra for rolling) 50g icing sugar, 1 egg, 120g butter, enough cold water to bind Method 1. To make the pastry put flour, icing sugar and butter into food processor and ‘crumb’.

2. Add egg and mix, then bind with cold water as required (be careful not to over mix!).

3. Pre-heat oven to 180ºC/350ºF/Gas Mark 4.

4. Roll-out pastry and line pie dishes/tins. Blind-bake tart bases for 8-10 minutes.

5. Mix ricotta, vanilla essence, eggs, sugar and cream in food processor until smooth.

6. Very carefully, stir berries into the mixture.

7. Spoon filling into bases and bake for 25-30 minutes or until filling sets. Leave to chill.

8. Dust tarts with icing sugar to finish.

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legal

The great fire

RISK assessment

Here, Simon Ince (pictured), manager of the Fire Risk Assessors Certification Scheme (FRACS) at Warrington Certification Ltd, a respected fire certification company, considers the importance for restaurant and takeaway outlet owners of employing a competent person to devise their fire risk assessment.

Risk assessment If you are reading this and don’t have a fire risk assessment for your business, read the rest of this article, then get a fire risk assessment completed as soon as is humanly possible, or cross your fingers, touch some wood and hope you are lucky enough not to have the Fire and Rescue Service (FRS) visit. If you do have a fire risk assessment, don’t relax just yet, read on and check if it is going to stand up to a visit by the enforcers.

Every business in the UK should now have a ‘suitable and sufficient’ fire risk assessment to protect the life safety of employees and significant people (customers). The fire risk assessment should have been completed by a ‘competent’ person and all reasonable efforts should be made by the owner/employer to ensure that fire safety precautions are maintained at a level that minimises the risk to those who use, occupy or visit the building.

If your premises does not have a fire risk assessment and the FRS visits, either on a call out or on an enforcement visit, it is an odds on certainty you will be fined heavily.

The Fire Safety Order has been around for nearly four years now; ignorance is not a valid excuse and the enforcers are quite rightly taking a strong stance on this.

If you do have a fire risk assessment and the FRS call, they will ask for a copy. If it hasn’t been 28

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done properly or you are not keeping up fire safety standards the odds are, again, stacked in favour of a fine.

As an example, Tesco recently pleaded guilty to failing to keep emergency exits clear (incurring a £20,000 fine), failing to keep an emergency route clear (incurring a £20,000 fine) and two counts of fire doors being wedged open (incurring a £20,000 each), as well as storing flammable materials under an emergency stairwell (incurring a £15,000 fine).

Sentencing took place at Wood Green Crown Court on 20 April 2010 (www.info4fire.com).

Minimising risk So if major high street companies can get it wrong, the chances are fairly high that you may have it wrong too. The Regulatory Reform (Fire Safety) Order 2005 is all about protecting people. By minimising the chances of a fire happening and maximising the chances of escaping to a place of safety, owners/employers effectively are complying with legislation. By having a fire risk assessment and recording what measures are in place to assure life safety, compliance can be seen to be done.

To make an informed decision on fire precautions, you need to be ‘competent’ in fire risk assessment.

The government believes that owners/occupiers of any building

can read a guide and then complete their own fire risk assessment. The guide for shops and offices can be down loaded from the communities’ web site (www.communities.gov.uk/fire/fire safety/) and every owner/employer should be familiar with its content. However, ask yourself one key question, If you could write a manual for your job, give it to someone without any experience on a Friday, to read over the weekend and ask them to take your place on Monday, would they be competent to do the things you do and would they know the things you know about your business? If they are reasonably intelligent and have some common sense you would expect them to have a good go at it and possibly only make a few mistakes, but is making a few mistakes acceptable when completing a fire risk assessment?

The answer depends on your perception of risk and on how lucky you feel.

The FRS has priorities for its structured inspection duties, concentrating on high risk buildings such as those with sleeping accommodation and it is fairly unlikely you will be visited any time soon, unless you have a fire. Restaurants and takeaway premises are not necessarily as high risk in terms of life safety, as they are generally smaller and have easy access to a place of

safety for customers and staff alike.

However, if you do have a fire, regardless of any safe evacuation, your risk assessment will be scrutinised and anything that is not ‘suitable and sufficient’ will be highlighted by the FRS; you will be given notice of improvement works required, fined or if it is serious enough, you may be ordered to close until remedial works have been completed. Fines, notices, closure, and remedial works; all sound unpleasant, so what can you do to reduce your odds of being caught out?

If you don’t have a fire risk assessment, get one as soon as possible. By using a competent professional you will have a risk assessment that will be ‘suitable and sufficient’. You can do it yourself, but that is a risk you need to be willing to take.

You don’t need to have a new risk assessment every year, you just need to review the one you have on a regular basis. By having a risk assessment done correctly by a person you know is competent you will have a document that can be used with confidence for some time to come (as long as you address the significant findings included in the report and record your actions).

Selecting a competent person is in itself a huge gamble. The three key things you need to look for when appointing a fire risk assessor are a certificate of July 2010

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competence, a commitment to work to a professional code of conduct and professional insurance cover. By insisting on all three you will maximise your chances of appointing a good competent professional, and more importantly the assessor will have three protection elements to cover you if things do go wrong.

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Check competency The certificate of competence is the main requirement, this proves a risk assessor has the knowledge and skill to complete a fire risk assessment properly, it provides a technical reference and it can only be provided by an independent accredited third party. Look for the UKAS logo on the certificate of competence and check the scope of the certification, it should include the name of the legislation the work is to be carried out under and what the person is certificated to do. Fire risk assessors are able to work in the UK unregulated, and there are many risk assessors operating who are not competent, but will be able to sell themselves and convince you that they are. So always ask them to prove they are by asking for a certificate of competence.

The code of conduct they work to should be on the web site of their professional body, if you can’t view it independently don’t take their word for it. Finally they need insurance cover for the work they do, always ask for a certificate of insurance. Once you are happy that they have the three elements,

give them a clear brief; life safety must be your priority but as most businesses never recover from a serious fire, property protection and business continuity could be completed at the same time. Ask the assessor to make it very clear which things have to be done for life safety and which are only for business and property protection and prioritise the life safety measures.

If you already have an assessment completed by a professional fire risk assessor, check their credentials against the above criteria, and if they don’t have the three key elements above, think about having it reviewed by a competent risk assessor or try reviewing the report against the government guidelines yourself. Work through the risk assessment step by step and section by section, comparing the findings against what you can see and what the guide says. Pay particular attention to any areas you are not sure about; research these areas till you do understand them and can confirm the report is ‘suitable and sufficient’.

If you have completed a risk

Too hot to handle? If you have any doubts about your fire risk assessment, then it pays to get professional advice.

assessment yourself, consider getting it reviewed by a competent fire risk assessor or put some time and effort in to reviewing it against the guide as above, just to make sure it is fit for purpose (more information can be sought from http://www.communities.gov.uk, or from your local Fire and Rescue Service and Warrington Certification can be contacted by calling 01925 646658).

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

Pizza Delivery/ Take-away Agency/PR

Would you like to receive information on full membership of the Pizza, Pasta & Italian Food Association? YES/NO I enclose a cheque for £52 (£72 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 Kevin Minton on 01291 636335 or email on kevin@jandmgroup.co.uk Alternatively, if you wish to pay by credit card, please enter your details below.

Card No: ________________________ Valid From _______ /_______ Expiry date: ______ /_____ Last 3 digits of Security No. on Reverse _____ Name on Card:__________________ Post Code_________________ House No. _______________ (for security purposes only)

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packaging

Packaging

transformation Good packaging can not only enhance the appearance of the menu items you are serving and make life easier for you and your customers, but help promote your brand, establish your ethical credentials, and also help with portion control Enhanced offering Solo Cup Europe reports that it has found an innovative way to bring healthy alternatives to food on the go using its TP range of tumblers and lids.

Working with Martin Friis of Bunzl Distribution Denmark, Solo Cup has produced a range of printed TP tumblers with flat and domed lids for the healthy snacks on the go range such as cherry tomatoes, cucumber batons and peas in the pod, and these TP Tumblers are already being supplied to the major retail markets in Denmark.

“This is great new way of making healthy food fun and

shows how innovation can transform the product offering,” says Tony Waters, managing director for Solo Cup Europe (for more information, or samples, visit www.solocupeurope.co.uk or call 01480 459413).

Solo Cup Europe has also launched a new range of clear polypropylene straight wall Reveal™ Tumblers which have been designed to reduce stock space, minimise waste and keep costs down. The straight wall format of their Reveal range offers increased opportunity for brand impact as it has a bigger print area for bespoke branding,

say the company, and with an excellent rim roll, the new Reveal range is a cost effective alternative for sectors such as fast casual.

“Reveal enables us to offer several alternatives to our distribution network and to end users,” says Philippe Payras, VP Sales for Solo Cup Europe comments: “Whereas the foodservice business values highly the range of Solo PET tumblers, our new Reveal range is an economic alternative offering real value for money.”

The Reveal range is available in sizes from 12oz to 24 oz and a range of PET lids is available to fit, including flat, straw slot, dome with hole/no hole versions, making the Reveal ideal for cold drinks such as juices, smoothies and shakes.

Reveal tumblers come in sleeves of 50 packed 100 to a case (for more information and samples visit www.solocupeurope.co.uk or call 01480 459413).

Ethical credentials If you’re conscious about the impact your establishment has on the environment, or have Fairtrade and ethically-sourced beverages on your menu, then by using environmentallyfriendly cups, such as Huhtamaki’s BioWare biocoated paper cups, you can further enhance your outlet’s ethical credentials in the minds of consumers.

For caterers using Fairtrade products, it is even possible to

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customise your paper hot cups so that they feature the Fairtrade logo, suggest Huhtamaki, who also offer a custom printing service. What is more, branding disposables with a logo, message or promotion is also a good way of communicating regularly with customers about events, promotions, new products or July 2010

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packaging

ons Huhtamaki’s BioWare bio-coated paper cups can help promote your outlet’s ethical credentials.

www.papa.org.uk

launches. Artwork can include the Fairtrade logo, in accordance with Fairtrade guidelines, for customers using Fairtrade ingredients, say the company.

Their BioWare bio-coated paper cups are available in a selection of sizes and the range includes cups for hot, cold and vended drinks, and the range is certified in accordance with EN13432 (the European norm for compostability of packaging), and degrades completely in industrial composting facilities within sixty days, under the correct conditions. They can also be collected from workplaces and composted via the Save a Cup scheme. What is more, the

fibres used in the bio-coated cup’s board material have PEFC certification (The Programme of the Endorsement of Forest Certification Schemes) and come from well-managed and certified forests.

In addition, for catering businesses seeking disposable pint and half pint tumblers that are safe, shatterproof alternative to glassware, Huhtamaki have a range of pint and half tumblers made from completely compostable PLA (which is made from renewable plant starch such as corn), as well as tumblers made from the recycled material RPET (a material derived from Recycled PET bottles, like carbonated drink and water bottles, and which also offers excellent clarity, say the company).

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packaging

Ilapak to open new manufacturing centre Ilapak is to open a European manufacturing and R&D centre in Lugano, Switzerland with the new 2,500 square metre facility being dedicated to the design and manufacture of rotary-jaw horizontal, form, fill and seal machines as well as complete automated systems.

It will be located adjacent to Ilapak’s existing factory which specialises in horizontal form, fill and seal machines for extended shelf life of fresh products. The entire complex, which also includes offices and R & D facilities, covers nearly 8,000 sq metres, making it one of the largest packaging machine manufacturing facilities in Europe.

Due to open in the summer of 2010, the new facility will allow Ilapak to consolidate production of their HFFS (horizontal form, fill and seal) range of Delta and Carrera flowrappers for all European countries and significantly improve efficiency, say the company. The rotary horizontal and extended shelf life machine production facilities will remain separate and continue to be staffed and managed by specialist application teams, allowing Ilapak to maintain their high levels of technical expertise in each product area.

Ilapak say that its state-ofthe-art Product Centre will also be based at this new facility and will become the hub of Ilapak’s R&D programme for horizontal machines where engineers will focus on developing new ideas, applications, designs and technology. New machines and technology will then be rolled out to Ilapak’s other manufacturing facilities in Europe, China and the USA.

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pizzapasta AND ITALIAN FOOD

“The move to a larger, integrated manufacturing complex serving the whole of Europe is part of Ilapak’s longterm business strategy,” says Ilapak president, Luciano Sottile. “Although our manufacturing strategy has worked successfully for many years, and in fact in 2010 we are proudly celebrating the company’s 40th anniversary, we will no longer be producing Swiss/Italian packaging technology to sell to all the markets our subsidiaries operate in, as it no longer suits many of today’s customers. Instead, we are looking ahead to meet the needs of a more global marketplace by building dedicated manufacturing facilities on each continent to meet the specific requirements of our customers.

“This gives us specialist knowledge of the requirements for each particular market and also provides faster lead times for customers when ordering new equipment. For example, we recently opened a new factory in Beijing (manufacturing horizontal machines) to serve the rapidly expanding Far East market. We also have a manufacturing facility in Arkansas, which serves our US clients and specialises in manufacturing complete packaging lines. For many years, we have focused on providing a first class sales and service facility local to our main markets and with the construction of new local manufacturing centres, we are taking this a step further to offer our customers the very highest standards in manufacturing, sales, service and technical support.”

RPET Polarity tumblers are particular suitable for popular chilled drinks like refreshing juices, healthy fruit smoothies, milkshakes, icy slushes and cooling frappes and Huhtamaki’s are available in five sizes – 7oz to 21oz – fit with RPET Polarity domed or flat lids to help avoid spillages. To help customers prevent spills and carry more, Huhtamaki have also come up with Strongholder carry trays – another product in the BioWare range which enables customers to carry up to four beverages at once, making them ideal for takeaways.

Huhtamaki can also help you stay in control when it comes to keeping tabs on portion sizes via their range foodservice disposables that range from small containers for condiments, to larger disposables for side orders and hinged containers and Snap-On bowls for leafy salads.

Designed especially for sauces, dressings and dips, Huhtamaki’s small food containers are particularly useful for QSR and café establishments, and are also ideal for serving

accompaniments to a meal. For deli and takeaway salad bar offerings, Huhtamaki advise that their round/rectangular disposables are also suitable for serving a variety of items, anything from couscous, pastas and creamy potato salads to olives, coleslaw and mixed beans, and their hinged containers and Snap-On bowls can be utilised in the presentation of fresh salads as well as chilled noodle, rice and pasta dishes. Light-weight, these containers offer excellent gloss finish and clarity, and feature tight-fitting lids to help reduce the risk of spills and leaks and keep contents fresh (for further information, Huhtamaki Marketing can be contacted on 02392 512434).

Green choices In the US, the company behind the GreenBox pizza box which is

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internationally, Green Choice Vendors Distribution has launched www.foodbixsupply.com which features some 300 plus biodegradable and compostable items to help buyers gain a sustainable edge, and are claiming to offer the largest selection of sustainable food service supplies on the web. Products are made from renewable sources such as sugarcane bagasse, bamboo fibre and corn starch.

"Our team is on constant search the world over to introduce ZERO Waste biobased products that will have a positive impact on the environment and our customers' bottom line,” says the company’s Rosetta Mitchell.

"Whether a small sandwich shop or a 100,000 seat sports stadium, FoodBizSupply.com is on hand with an earth friendly alternative solution.”

The FoodBizSupply.com product range now includes straws, hot and cold cups, plates, bowls, trays, cutlery, take-out containers, deli and sushi containers, soup cups, catering trays, paper products, bags, cleaning supplies and more innovative products by leading brands including Bare

by Solo, Clorox Green Works, EATware, Bioplus EARTH, Gojo, Tork, and Solut!, to name a few.

The company was originally founded with a dual business goal in mind - to empower food service operators to reduce waste, and make their own businesses more successful in the process. In this pursuit, they offer a low one-case-minimum allowing both commercial and individual buyers to go green without the hassles of typical distributor spend requirements.

New products are researched and tested to provide clients the best options available. Live assistance is on standby to help buyers find the right green solutions and make educated purchasing decisions.

FoodBizSupply.com is also outfitted to help clients promote their brand responsibly through their custom printing program (www.greenchoicevendors.com).

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made from 100% recycled materials (ECO Inc.Environmentally Conscious Organisation Inc.- a design, licensing, manufacturing, subcontract management and logistics firm dedicated to improving outmoded, outdated and wasteful food packaging, www.ecoincorporated.com) report that they have recently signed a national supply agreement and are now distributing nationwide through Roma Foods/Performance Food Group, the largest distributor to the Italian Foodservice Industry in the US. The company have also signed an agreement and are now supplying the GreenBox to Whole Foods stores in the US for use in their takeaway pizza counters, and they have most recently signed a supply agreement with Arizona pizza chain New York Pizza Dept (NYPD), as well as a Canadian pizza chain called Ali Baba Pizza. They are also in discussions with the major chains, including several of the top 50 chains, and have had interest from the UK. Their GreenBox features an FDA-approved, environmentally friendly, vegetable based coating that can be sprayed onto the liner of the box or added to the ‘wet’ recycling process, making the box 100% recyclable. In addition, the top of the GreenBox breaks down into convenient serving plates, eliminating the need for disposable plates, with the remainder of the box converting easily into a handy storage container, thereby eliminating the need for plastic wrap, tin foil and plastic bags, say its inventors who hold a fully issued utility patent for their design.

The perforations and scores that create this functionality allow for easy disposal into a standard sized recycling bin. As they are made from a standard pizza blank, the Green Box requires no additional material or major redesign and can therefore be produced at no additional manufacturing cost, say ECO Inc. US-based, but shipping

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packaging The restaurant trade is often tarred with the perception that its operational methods are less than ecologically friendly. True or not, mud sticks – and with the issue of ‘food miles’ just not going away, restaurants all over the UK have struggled to find ways to show their willingness to embrace green credentials.

With many consumers now having their purchasing habits influenced by the carbon rating and general ‘greenness’ of businesses, eating out can often be perceived by the public as just not ecologically sound.

That’s why a new ‘ethical eating’ initiative has been launched – with an eating out web site for London having already signed up to embrace a whole new way of adding ethics without subtracting diner appeal.

Fluid Network’s flagship site

Fluid London (www.fluidlondon.co.uk), can claim to be London’s biggest independent online dining out guide, and it has now joined forces with the United Nations partnered Food for Thought programme to bring ethical eating out onto the menu of its thousands of restaurants and eateries.

Food for Thought is an initiative by which diners have the option of adding just 99p to their restaurant bill, then for every 99p donation, a harvestable tree will be planted in a rural community in Africa, Asia or Latin America in order to provide essential long-term food sources for impoverished areas as well as helping to rebuild the earth’s forestry and combat global warming. Food for Thought is one of just 48

“ OPINION

Reza Paymai, MD of pizza box supplier, LINKONECT (www.linkonect.com) whose customers include Papa John’s Pizza, Pizza GoGo, Herbies Pizza, ICS, JJ Food Service and Zeus Packaging, feels that independents should be capitalising more from the latest innovations and printing quality when it comes to the quality of their pizza boxes.

Tell us about some of you LINKONECT’S latest innovations Research, development and innovation are important aspects of our business with focus on safety, presentation and user-friendliness of our pizza boxes. Usually having quality print on recycled paper is not very easy or attractive but we have managed to improve quality of print on recycled paper. This has immensely increased use of recycled paper in our pizza boxes. Another example of improvement is use of especial ink which indicates the temperature of pizza at the time of delivery. By placing a dot or an indicator which turns red at high temperature, customers who receive the delivered pizza can tell if pizza has been delivered at required temperature or not. Another extremely important safety aspect is using ink which is food friendly to prevent any contamination of pizzas.

LINKONECT only make pizza boxes, why is this key?

Having focused all our attention on one product, we have become specialised in pizza boxes from important points of view such as

36

pizzapasta AND ITALIAN FOOD

worldwide tree planting partners to the United Nations Environment Programme (UNEP). Not only is the initiative officially approved and partnered by the United Nations, it’s been personally welcomed and endorsed by Mr Satinder Bindra, director of Communications for UNEP, who says: “Food for Thought is an outstanding initiative which successfully merges the luxury of eating out with the joy of knowing we are simultaneously giving something back to nourish our planet.”

cost, appearance, user friendly, fit for purpose, environmentally friendly and above all safety. 20 years ago, pizza boxes were made in B-flute (thicker boards). Linkonect’s first attempt in improving pizza boxes was to change the board to E-flute which is a much thinner board but can be made just as strong when needed.

Although it took a while but eventually large pizza franchises and packaging wholesalers saw the benefits and it all changed to E-flute pizza boxes. In 2004, LINKONECT decided to further improve presentation of boxes and introduced the first full colour takeaway pizza boxes in UK. As a result, over the past six years, various large and small companies have adopted full colour boxes which has now completely changed the appearance of pizza boxes. Full colour boxes have been especially effective for the independent outlets who have less resources to throw at marketing their business.

Why are your pizza boxes environmentally-friendly?

About 75% of our boxes are made from recycled paper. It is only the inside layer of them which are white or brown virgin paper to ensure safe food contact. More importantly 100% of our boxes are recyclable. At the Villa Lagarina site of Cuboxal, lighter but stronger paper is manufactured which saves waste without compromising quality. This machine also has much lower emission of CO2 in the atmosphere compared to other machines of its type.

Restaurants joining the scheme not only have the comfort of knowing that these actions are in line with UNEP policy, but that it’s a scheme

How can four colours be cost-effective?

Full colour boxes are not cheaper than two colour boxes, but the extra cost is almost negligible when compared to the overall cost of a pizza to an end user. For example, a large pizza costs average of £8 to £10 in the high street. The average cost of two colour box is 12 pence. To go full colour, the increase in price of the box will be about 1 pence which is one tenth of 1% of overall selling price of the pizza. Yet the impact of full colour will massively enhance the overall image for their business.

How can smaller operators benefit?

By using full colour standard designs (generic), independents do not pay for cliché (plate) costs. However, when producing specific designs, there will be origination costs for franchised companies.

” July 2010

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packaging which provides a lasting, sustainable solution to environment change and world hunger – not just a short-term fundraising effort which does little to address the underlying issues.

Fluid Network’s endorsement of the Food for Thought programme is expected to bring thousands of restaurants over the coming months into the UNEP ‘ethical eating’ scheme, enabling London hospitality businesses to boost their profile as UK and international leaders in green initiatives and providing yet another selling point for tourists visiting the capital.

“The restaurant industry has been pushing for some time to find ways to support ethical trading without drastically changing their business models and therefore their appeal to their customer base,” says Stacey Ayeh of Fluid Network.

“With Food for Thought, London restaurateurs have a real and unique opportunity to create worthwhile change in the business climate. Far from marginalising their appeal or changing their business ethics, the Food for Thought programme actually

encourages businesses to continue to offer exactly what their customers know and love – there’s no need to change food suppliers or menus.

Instead, Food for Thought enables restaurants to highlight their commitment to responsible trading whilst maintaining their business personality. It’s a great draw for diners who would like to do a little extra for the planet without changing the way they live or how they spend their leisure time.

“Restaurants, no matter what their size, should be making the move towards a more sustainable business policy,” she adds. “When customers become aware that you’re operating environmental policies, it’s yet another selling point and a great reason for customers to choose your business to dine at.

If we all take some small steps to protect the environment, then it’s not only helping the people in the developing countries which will benefit from the Food for Thought planting scheme, but our own quality of life here in London.”

For more information, visit www.fluidlondon.co.uk/foodfor thought.aspx.

Neil Whittall (second from left), commercial and contracts director for Huhtamaki UK Ltd. took a lead role in addressing the packaging issues facing the foodservice industry recently when he participated in the third Footprint Forum, entitled Foodservice: The Throwaway Industry. Neil is also the environmental officer for the Foodservice Packaging Association (FPA) and a board director for Save a Cup, and has extensive knowledge and experience of the packaging industry, making him an interesting and informative speaker. Following his address to Forum attendees, Neil joined representatives from Havi, Pret A Manger, Unilever and Sodexo to debate the issues concerning the foodservice sector today. Participation in the Forum followed Neil’s recent involvement with the Allegra Strategies’ Sustainability in Foodservice debate. Organised by Foodservice Footprint, the Footprint Forum attracted some of the foodservice industry’s most senior people (for further information, visit www.foodservicefootprint.com

www.papa.org.uk

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a pizza my world

A Pizza My World Michael Eyre is executive chef and brand manager at Jestic Foodservice Equipment. Michael was a co-founder of Jestic back in 2005 having previously worked as a training and development chef at Bakers Pride Europe. His role is both kitchen and field based, demonstrating the wide range of products in the Jestic portfolio, including wood burning ovens, charcoal oven grills, and conveyor pizza ovens. He works very closely with Jestic’s sales team, and their customers, to help them develop entire new concepts from the ground up, and has even had a hand in designing and testing new pieces of equipment.

8.00am

8am Jestic is currently in the process of moving from its current base in Tunbridge Wells to a larger facility on the outskirts of Paddock Wood, so on my way into the office I stop off to see how things are progressing there. I have designed a new, purpose built, 1400 square foot demonstration kitchen that will house a wide range of fully operational equipment from our leading suppliers such as Woodstone, Josper, Rotisol, Winston and Middleby Marshall. As I will be spending a great deal of my time there, and because the kitchen will become a major selling tool for the business, I am obviously keen to make sure that everything is going smoothly on site.

9.00am

9am We have a number of overseas suppliers and because of the time differences involved I have emails coming in pretty much 24/7, so the first thing I do when I arrive at the office is catch up with, and respond to, overnight emails from colleagues and partners in America, Spain and other far flung corners of the world. Once I have done that I set about making a number of diarised sales calls and confirming bookings for the demonstration kitchen the following week.

32

10.30am

10.30am More often than not I will have a live demonstration to undertake in the kitchen and today is no different. On this particular occasion it’s live cooking on Wood Stone, Josper, Rotisol and CVap for a restaurateur opening a 250 cover restaurant with an open kitchen in central London.

They have sent me a sample of their menu in advance so the demonstration is preceded by a quick tour of local suppliers to stock up on the fresh ingredients that I know they will be using in their menu. Having successfully concluded the live demonstration and cleaned up in the kitchen there’s just enough time for a quick debrief with the rest of the team before grabbing a sandwich.

2.00pm

2.00pm My brief stop at the new site this morning has thrown up a couple of issues that need addressing

and so my next job of the day is a hastily convened meeting in the office with one of the contractors in order to put them right.

3.00pm

3.00pm It’s back to the demonstration kitchen to get it sorted out for another demo the day after tomorrow. I have to remove the rotisserie and CVap and replace them with a pressure fryer and conveyor oven for a presentation to a fast food customer wanting to add fried chicken and deep pan pizza to his concept. I can't wait until the new kitchen is finished and we have permanent displays of all the equipment!

5.30pm 5.30pm Its time to put my briefcase, laptop and overnight bag in the car and make the short drive to Gatwick airport to catch the 19.15 flight to Aberdeen for the opening of a new restaurant by

one of our largest chain accounts. An important part of my job is supporting our customers in the field and in particular being present at new openings, just in case there are any teething problems. A lot of the equipment that we supply is unique in both the way it operates and the way it cooks, which is part of its attraction in the first place. However, what this does mean is that we need to offer very specific and detailed on-site training to ensure that the equipment is used to the very best of its capability and that’s where I come in.

9.00pm

9.00pm An hour and a half after leaving Gatwick I touch down in Aberdeen and catch a taxi to the hotel where there is just about enough time to grab a pizza before logging on one more time to catch up on any e-mails.

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foodservice

Facts about foodservice As Michele Young outlines here, there are ‘seven deadly sins’ to watch out for when starting up, or growing, a foodservice business.

After spells as marketing director for Greggs and retail and brands’ director with the coffee chain BB’s Coffee & Muffins, Michele Young has now launched her own company – Foodservice Support Ltd which is setting out to offer practical help and advice to budding food business operators.

ROSE-TINTED GLASSES? Good news! Despite the recent economic doom and gloom, it seems that the romance of running one’s own food business is still very much alive. However, it also appears that some would-be entrepreneurs may be looking at the world through rosetinted glasses with the dream very soon clouding over if things aren’t going exactly to plan.

Within catering and hospitality we all know that there is a high chance of failure if your foodservice business doesn’t tick all the relevant boxes – namely, friendly service, product quality, consistency, cleanliness, good atmosphere, oh and let’s not forget “location, location, location”. Yet, despite the hundreds and thousands of profitable independently owned food businesses, in reality it is a sad fact that there are others less fortunate who are either struggling to make ends meet or simply just not maximizing their true trading potential.

I have seen some of the same issues being repeated 40

pizzapasta AND ITALIAN FOOD

which, are not necessarily influenced by operational competence or ability levels, but unfortunately more related to lack of experience or knowing what questions to ask when a fledgling operator falls under the spell of running his or her own business. Carried away by the excitement of becoming the boss and the dreams of future success, the romance can be all too shortlived when reality kicks in.

The savvy amongst you will recognise these factors as the key traits required for a successful business, yet working with operators across different sectors, they are all too often the typical mistakes being found in today’s foodservice retail industry.

MONEY So, let’s start with the “root of all evil”. Money! Why is it that for some reason money can be almost an afterthought in a new business venture? Having invested in the launch of the new unit and ploughed all available savings into the build or kitting out with equipment and furnishings, some novice business owners then forget to

take into consideration that they actually need a cash reserve for paying the bills and overheads in the first quarter!

Or maybe they were easily seduced into financing deals on top notch, state of the art equipment or other items, and so any available profit they do make goes immediately back into paying off loans and interest.

Managing cash flow is crucial for smaller operating businesses and requires the business owner to fully understand the financial performance model of the type of business they have chosen to run. It isn’t just about checking the monthly business bank statement to ensure that the overdraft facility hasn’t been breached, it’s about the simple process of projecting income and expenditure throughout the course of doing business and putting something aside for dealing with the unexpected. It’s surprising how many smaller business owners have never even put together a profit and loss statement, let alone understood what it meant.

“I thought it was much easier than this” is often a

Michele Young founded Foodservice Support Ltd with the main aim to assist growing businesses – either independents or regionals – to learn from the same level of expertise that bigger multi-national brands enjoy. In particular, noting that smaller businesses sometimes lack the tools, guidance or knowledge required to identify areas for growth, the philosophy of Foodservice Support is to provide hands-on support in sharing the experiences and success formulas of bigger companies, and help to bring about structured growth and success (www.foodservicesupport.co.uk).

response I have heard. “I didn’t realise there was so much legislation to get my head around when running a food business” is another. Yes, as we all know, fulfilling the dream of running a foodservice retail business is hard work and requires 24/7 dedication, passion, commitment as well as an understanding of the rules. The other dream of retiring to the Maldives (or even nipping off to the Maldives after your first year of trading) is not often a reality in this game and should be left aside.

Yet it is a sad fact that some new business owners, still under the influence of achieving that dream, invest huge sums of money only to

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foodservice leave their business in the hands of an inexperienced or un-managed team and then wonder why the sales and profit targets are not being achieved.

And running your own business can put a huge strain on personal relationships – as much as having a new addition to the family, this will require your undivided attention, so it is important that any new operator has the full support of his or her immediate family and close relations.

RESEARCH Lack of research is another common mistake with too many new operators excitedly jumping into an opportunity without really doing their homework. Yet this should be a key part of the decision making process before any location is finalized. Once a lease deal is entered into, it is too late to then come to the conclusion that your concept won’t work in a particular area or that the footfall is not sufficient, your competition is too aggressive, or that the local demographic doesn’t suit your product offer.

You wouldn’t buy a new home without doing a search, a survey and figuring out the basics of how long it will take you to reach your place of work (in peak hour and nonpeak hour!) or exploring the surrounding area, would you?

higher. Is it time to apply some creative commercial solutions, or simply call it a day? Some simply opt for the easy way out.

PRODUCT AVAILABILITY Right product, right place, right time. This is one of the first lessons we all learn in retail. I mean, we’re in the food business, right? So that means selling food. How many times do we walk into a coffee bar or a bakery shop at 3.00pm (just when that sugar-craving strikes!) to find the cake display bare, empty and unappealing? If you’re a glass half-empty type of person then that could translate as “I don’t sell it in the afternoon, so I don’t put it out!”

WASTE CONTROL And this is all due to another root of all evil in the consumables world - waste control. The biggest mistake inexperienced operators continually make is to manage

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NEXT BEST PRODUCT Keeping your eye on the market and knowing what the next best product is, is a challenge for independents and smaller operators who are busy focused on their day to day tasks. Many of them receive endless sales calls and mail-outs from wholesalers and suppliers and it’s difficult to really extract the trends and “must-stock” items. So some smaller business owners frequently disregard the need

for change and innovation, and as a result their product range becomes boring or less relevant, their sales stagnate and gradually their once-loyal customers move on.

The old Einstein adage that insanity equals doing the same thing over and over again and expecting different results could not ring so true elsewhere. The industry we work in is one of the most dynamic, changing and innovative, and customers relate to it like they do the latest fashion trends. All operators, big or small, need to continually innovate. So if you’re a supplier or a service provider, spare a thought for the smaller regional groups or independent operators. Often disadvantaged when it comes to price as they just “don’t have the volume”, these are the operators who need your support the most. Some simply end up missing new opportunities, or worse, trying to take cost out of the business by cutting corners, which can lead to poor standards and inconsistencies.

MARKETING

ANALYSE Conversely, business owners commonly start up without a thorough trading area or competition analysis, customer demographic understanding or written business plan for their concept, which can only lead to problems further down the retail road.

There are also situations I have experienced where the commercial lease or terms have not been fully taken into consideration when doing the maths. For example, looking at seasonality influences and periods when the sales levels are likely to be lower and overheads proportionately

their business through waste control, which effectively starts the downward spiral and leads to missed sales opportunities.

Understanding the peaks and troughs of your business is one thing, but proactively managing to build the peaks and fill in the troughs is more of a complex science, which means you need to understand where your sales, margins and profits are coming from, which are your best sellers and how can you sell more of them, more often throughout the day.

Independent operators can learn much from the success of bigger, national brands across the foodservice sector.

So finally that brings us on to marketing – which more often that not operators will view as a problem-fixer for their issues rather than a sales building mechanic.

Marketing can either be a waste of money, or it can be a very profitable tool for a business.But there is a big difference between investing in strategic marketing efforts which are centred around telling everyone all the brand and product benefits, or well targeted, tactical marketing which reaches your audience spot-on, bringing you the rewards and the desired end result of either building loyalty, increasing footfall, sales and profit.

However, the basic rule of thumb so often overlooked, is there is absolutely no point investing in any form of marketing until all operational standards are in place, as you will only disappoint your customers.

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recipe

Cook’s tip ect This is the perf m the ost of salad to make bles, and you seasonal vegeta e principle to can use the sam lad with create a crisp sa r choice of ribbons of you herbs, raw vegetables, . seeds and nuts

Parma Ham is a completely natural food with nothing added except salt. The curing is controlled carefully so that the ham absorbs only enough salt to preserve it to retain its distinctive sweet flavour and the ham is produced in the hills surrounding the Italian town of Parma where the air in the Parmesan hills is unique, dry and sweet-smelling with breezes from the Apennine mountains, creating perfect environmental conditions for a natural “drying” of the hams. Only hams that have passed stringent curing regulations approved by the EU can be awarded the Consorzio del Prosciutto di Parma’s stamp of the Ducal crown – a five pointed coronet logo with PARMA in the centre which is branded onto the ham’s skin (the Ducal Crown is now a certification trademark).

42

pizzapasta AND ITALIAN FOOD

PICTURE CREDIT: The Consorzio del Prosciutto di Parma.

Parma ham, asparagus and courgette super-food salad Let your customers detox with this seasonal salad recipe idea from the Consorzio del Prosciutto di Parma which is bursting with flavour, antioxidants and vitamins. Simply combine ribbons of carrot and courgette, with crisp asparagus, green beans, coriander, walnuts and pumpkin seeds, and toss with a tangy lime and ginger dressing. Finish with slices of Parma ham.

Serves 2 1 medium carrot, 1 medium courgette 75g (3 oz) green beans, 75g (3 oz) asparagus spears A large handful of fresh coriander, roughly chopped 50g (2 oz) walnut halves, 25g (1 oz) pumpkin seeds For the dressing…

Juice and zest of 1 lime, 1cm piece root ginger, grated 1 tablespoon extra virgin olive oil Salt and pepper, 4 slices Parma Ham Preparation 1. Use a potato peeler to shave ribbons of carrot and courgette, avoiding the seedy core of the courgettes.

2. Trim the green beans and blanch along with the asparagus spears for one minute. Plunge into ice cold water to cool.

3. Combine the courgette, carrot, beans, asparagus, coriander, walnuts and pumpkin seeds in a large bowl.

4. Next, make the dressing. Simply whisk the lime juice and zest, root ginger and olive oil, and then season to taste with salt and cracked black pepper.

5. To serve, toss the vegetables in plenty of lime and ginger dressing. Using two forks, lift a portion of the salad onto a serving plate, season with cracked black pepper, and arrange two slices of Parma ham on top.

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new products

Ilapak launches ‘Smart’, its versatile and easy to use flowrapper Ilapak has launched a versatile and easy to use, new flowrapper, designed to meet the needs of first time users of automatic packaging machines. Capable of high speeds of up to 100 packs a minute, the new Smart horizontal, form, fill and seal (HFFS) machine is ideal for a wide range of food and non-food products from bakery products, fresh produce and confectionery to toiletries and medical equipment.

PC controlled, the Smart flowrapper has a colour touch

screen operator interface so is exceptionally easy to operate, making product changeovers quick to carry out. To aid production line efficiency and minimise cost per pack, the Smart offers no-product-no-bag, misplaced product detection and automatic size change facilities, as well as a 64 product memory capacity. And at only four metres in length, the Smart is extremely compact, making it ideal for premises where space is at a premium (call 0208 797 2000, or visit www.ilapak.com)

Bespoke rival to snack delivery trucks hits the market!

Where many competitors produce a fixed design model based on a single chassis style, K-Tring says that its has entered a new, more economical niche in the market, offering bespoke conversions using a large selection of base vans with its new bespoke snack delivery model range.

The customer has the opportunity to include hot drinks systems, from hot water boilers, through in-cup and bean-to-cup machines to espresso units, plus the possibility of pizza ovens or heated delivery box racking systems, and the usual keeping ovens for hot baked products and chilled sandwich displays.

New Shmoo Thickshakes ‘topping’ the sales charts “Shmoo is Dinkum’s revitalised thickshake brand for 2010, and is powering ahead with sales since the re-branding in January,” says Ken Richards, director. “Not only has the re-name and the new clear cups with domed lids helped to increase sales in outlets, the addition of a toppings package has also had its influence”.

The toppings package consists of 2 x Rosselle Aerosol Whipped Cream, 1 x jar of Milk Chocolate Curls, 1 x Jar of White Chocolate Fruit Crispies and a pack of spoon straws. Outlets are charging around 30p extra for cream and one choice of topping

which allows the operator to make a secondary profit.

“Thickshakes are a luxury style treat drink but now with the toppings they are also fun, as purchasers are able to eat and drink together making them a ‘top’ choice for customers,” says Ken Richards (visit www.dinkum.net or call 0121 245 1945).

Consistently cold-hearted, Victor’s multi-tier cabinets

“If a client can draw us a layout on a piece of paper – or we can translate their thoughts on to paper, we can take it from there. We have organised an excellent supply chain based on a “just-in-time” build process and being situated in the East Midlands, we are at the centre of the engineering hub of the UK, so nothing is beyond us – so far!” says MD, Andrew Mackness (call 07811 125816 or visit www.ktring.co.uk).

Victor Manufacturing’s open fronted multi-tier display units have been designed to achieve a balanced air temperature, between 3°C and 5°C throughout the cabinet, in ambient temperatures of up to 27°C at a relative humidity of 50% - fact! The incorporation by Victor of a microprocessor-based temperature control system also means operators can be absolutely sure the core temperature remains constant whatever the ambient conditions.

These attractive refrigerated multi-tiered cabinets are designed to be stand-alone or to slot neatly into an existing counter line-up and are 1600mm tall and are available with either, a rear hinged door for easy access by staff, or a solid back. The three height adjustable shelves offer ample room for displaying a variety of foods, including, pre-wrapped sandwiches, chilled drinks, snacks, plated salads and large platters of cold foods can be placed in the lower well for easier customer self-serve (call 01274 722125, or visit victoronline.co.uk).

Meadow Cheese unveils new product development kitchen The Meadow Cheese Company has unveiled a new state-of-the-art food development centre on its existing production site in Ledbury. The facility was officially opened on 30th April by Bill Wiggin, MP for North Herefordshire.

Fully integrated, this new development centre offers a multipurpose kitchen area equipped for a modern chef. Also incorporated are pilot plant services which provide the essential transition between bench top development and commercial production, allowing cost effective trials of new products

www.papa.org.uk

and formulations.

The kitchen will display and offer tastings of a wide range of existing and newly developed food extensions to both staff and customer alike, the objective being to develop new product innovations and widen the product portfolio. Meadow Cheese already produces a comprehensive range of grated cheese including Individually Quick Frozen (IQF), cheese sauces, analogue, processed cheeses, pizza cheeses and dairy desserts (call 01531 631300, or visit www.meadowcheese.co.uk).

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index registered suppliers 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 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 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 Beacon Foods Limited Brecon Enterprise Park, Brecon, Powys LD3 8BT Contact: Jeanette Sleeman Tel: 01874 622577 / Fax: 01874 622123 sales@beaconfoods.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

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

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pizzapasta AND ITALIAN FOOD

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 Eurostar Commodities Ltd 8 West Lodge Cresent, Ainley Top, Huddersfield HD2 2EH Contact: Jason Bull Tel: 01422 377140 / Fax: 01422 372858 jason@eurostarfoods.co.uk Glanbia Cheese Ltd Brunel Court, Rudheath Way, Northwich, Cheshire CW9 7LP 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

Dairygold Food INGREDIENTS

Dairygold Food Ingredients UK Lancaster Fields, Crewe Gate Farm Industrial Estate, Crewe, CW1 6FU Contact: Ms Svitlana Binns 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

C.Carnevale Ltd Carnevale House, Blundell St, London N7 9BN Contact: Mr C Carnevale Tel: 0207 607 8777 / Fax: 0207 607 8774 Casa Julia PLC 11 Springwood Drive, Braintree, Essex CM7 2YN Contact: Vincenzo Santomauro Tel: 01376 320269 / Fax: 01376 349436 info@casajulia.co.uk

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

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

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 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 Unit 5 Kingstanding Business Park Kingstanding way, Tunbridge Wells, Kent TN2 3UP Contact: Tim White Tel: 01892 502 410 / Fax 01892 618 826 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 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 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 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: Mr Paul Cook Tel: 01753 760 800 / Fax: 01753 760 801 paul@montana.bakeries.co.uk Paramount 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 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

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index registered suppliers

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 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 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 NEW Gateside Road, MEMB Queens Drive ER Industrial Estate, Nottingham NG2 1LT Contact: Fran Barros Tel: 0115 983333 Fax: 0113 3900211 fran.barros@northernfoods.com

The Pizza Pasta & Italian Food Association is the

www.papa.org.uk

Tulip Ltd Seton House, Warwick Technology Park, Gallows Hill, Warwick CV34 6DS Contact: Winifred Woodhead Tel: 01926 475680 / Fax: 01926 475688 contact@tulipltd.co.uk www.tulipltd.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 RETAILERS Aldi Stores Ltd Holly Lane, Atherstone Warwickshire CV9 2SQ Contact: John Richardson Tel: 01827 710 865 / Fax: 01827 710 899 bd1@aldi.co.uk Bottelino’s Rockwood House, Frenchay Road, Downend, Bristol BS16 2RA Tel: 0117 958 5214 / Fax: 0117 958 3150 Contact : Mike Botta mike@il-bottelino.demon.co.uk Firezza Limited 12 All Saints Road, London W11 1HH Contact: Edin Basic Tel:0207 2210020 Fax: 0207 2438178

Perfect Pizza Gailey Park, Gravelly Way Standeford, Staffordshire WV10 7BW Contact: Paul McGee Tel: 01902 797100 / Fax: 01902 797 111 paulmcgee@perfectpizza.co.uk www.perfectpizza.co.uk Pizza Face 35 St. Georges Road, Brighton, BN2 1ED Contact: Bertie van der Beek Tel: 01273 699082 www.pizzafacepizza.co.uk Pizza Hut UK One Imperial Place Elstree Way, Borhamwood Herts WD6 1JN Contact: Mr Hugh Wood 0208 732 9000 Hugh.wood@pizzahut.co.uk Pizza Pan 3 Andover Road Winchester, SO23 7BS Contact: Toqeer Kataria Tel: 01962 865 765 toqeerkataria@hotmail.com Pizza Pioneer 3 Market Street, Bury, Lancashire BL9 0BW Contact: Ezzett Alkaptan Tel: 0161 763 1813 ealkaptan@hotmail.com www.pizzapioneer.com Pizza Uno 51 St Lukes Ter, Sunderland Tyne & Wear, SR4 6NF Contact: Mr Hussein Tel: 0797 1885563 / Fax:0191 565 3459 mohsenuno@hotmail.com

Mahmoods Imperial House, Springmill Street Bradford, West Yorkshire BD5 7HF Contact: Tariq Mahmood Tel: 0845 4667289 tariq@mahmoods.biz

Speedy Pizza 80/82 Albert Road, NEW MEMB Southsea, ER Hampshire PO5 2SN Contact: Saleem Ahmed Tel: 023 9287 4414 Fax: 023 8090 7638

Papa John’s (GB) Limited The Forum, Hanworth Lane, Chertsey, Surrey KT16 9JX Contact: John Prior Tel: 01932 568000 / Fax: 01932 570628 karen_churchill@papajohns.co.uk www.papajohns.co.uk

Village Pizza Limited PO Box 2941 Caterham, CR3 6UH Contact: Katy Habiban Tel: 01883 337633

RETAIL RESTAURANTS TAKEAWAY DELIVERY OUTLETS Amigo’s Pizza West Midlands - Tel: 07950793999 Bens N.Ireland - Tel: 028 2564 3399 Chico’s Pizza Ltd Barnsley - Tel: 01926 731919 Bella Napoli Tel: 0141632 4222 Bistro Bianconi Ireland - Tel: 9531 4060400 Clark’s Bakery Dundee - Tel: 01382 641048 Di Maggio’s Restaurant Group Glasgow - Tel: 0141 221 6100 Giacopazzi’s Scotland - 018907 50317 Italian Pizza Experts Middlesex - Tel: 01932 222909 Kiren Foods Lancashire - Tel: 01706 526732 La Favorita Tel: 0131 5542430 Mr Mark Niven Southampton - Tel: 07974 708299 Papa Pizza Aberdeen - Tel: 01224 211700 Perfect Pizza Wolverhampton - Tel: 01902 797100 Pizza Margarita Lancaster - Tel: 01524 68820 Pizza Pantry Cornwall - Tel: 01872 279725 Pizza on Broadway Surbiton - Tel: 0208 3399933 Pizza Xpress Hampton Hargate - Tel: 01733 893344 Sayers The Bakery Limited Bolton - Tel: 01204 555155 Solomon Grundy N.Ireland - Tel: 028 256 59602 The Pizza Shop Glasgow - Tel: 07915 655198 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 Winstons Pizza Co Lancashire - Tel: 01695 627692

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

Mark Edmonds Whitworth Bros Ltd

Maurice Abboudi Consultant/Domino’s*

Ian Kent Stateside Foods*

Alan Rogers Glanbia Cheese*

Jason Smith Tulip Foodservice*

Phil Goodhall Paramount Foods

John Prior Papa John’s*

Alan Ribakovs Whitworth Bros Ltd

(* 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

COMPUTER DELIVERY MANAGEMENT SYSTEMS

Donatantonio Ltd Martin Mathew & Co

Integer Computers

BACON (PRE-COOKED)

COMPUTER SOFTWARE

Leathams PLC Minster Fine Foods Tulip Food Service Ltd

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

BEERS

DELIVERY BAGS/POUCHES

C Carnevale Casa Julia PLC

Cooktec Whitco Catering & Bakery Equipment Ltd

BEVERAGES C Carnevale BEVERAGE SYSTEMS

DESSERTS

C Carnevale Whitco Catering & Bakery Equipment Ltd

Beacon Foods Limited Meadow Cheese Co Ltd

BREAD, BUNS & ROLLS

DISH/GLASS WASHERS Whitco Catering & Bakery Equipment Ltd DISPLAY EQUIPMENT

Donatantonio Ltd Martin Mathew & Co

Equipline Ltd Whitco Catering & Bakery Equipment Ltd

CASH REGISTERS Whitco Catering & Bakery Equipment Ltd CHARGRILLED VEGETABLES Beacon Foods Limited Eurilait Ltd Leathams PLC 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 Paramount Saputo Stateside Foods Ltd CHEESE (ITALIAN) Leathams PLC CHEESE (MOZZARELLA)

CHEESE (PARMESAN)

COFFEE C Carnevale COFFEE EQUIPMENT Whitco Catering & Bakery Equipment Ltd

46

Cater-Bake UK Jestic Whitco Catering & Bakery Equipment Ltd DOUGH PREP EQUIPMENT Cater-Bake UK C Carnevale Jestic Paramount Whitco Catering & Bakery Equipment Ltd DOUGH ROLLERS

C Carnevale Martin Mathew & Co GARLIC BREAD La Pizza Company Ltd Montana Bakery Stateside Foods Ltd GARLIC PUREE Beacon foods Limited GARLIC SPREAD/MIXES Beacon foods Limited Stateside Foods Ltd Stateside Foods Ltd Tulip Food Service Ltd Minster Fine Foods HAM (PARMA) Leathams PLC Minster Fine Foods HERBS & SPICES Beacon Foods Limited C Carnevale HOLDING OVENS

FLOUR (PIZZA) Allied Mills; Casa Julia PLC Salvo CFS Whitworth Bros Limited

pizzapasta AND ITALIAN FOOD

PARMESAN Donatantonio Ltd PASTA COOKERS Whitco Catering & Bakery Equipment Ltd PASTA C Carnevale DeCecco UK Ltd Donatantonio Ltd Martin Mathew & Co Salvo CFS The Fresh Pasta Company PASTA (FRESH) Pasta Reale The Fresh Pasta Company PASTA PRODUCTS (PREPARED)

DeCecco UK Ltd Pasta King (UK) Ltd Pasta Reale The Fresh Pasta Company

Whitco Catering & Bakery Equipment Ltd ICINGS Allied Mills IMPROVERS Allied Mills ITALIAN BEERS C Carnevale Salvo CFS MAYONNAISE/DRESSING

Allied Mills C Carnevale DeCecco UK Ltd Eurostar Commodities Ltd Whitworth Bros Limited

Donatantonio Ltd Leathams PLC Martin Mathew & Co

HOT BOXES

Leathams PLC

Equipline Ltd Hugall Services Ltd Whitco Catering & Bakery Equipment Ltd

OLIVES

C Carnevale The Fresh Pasta Company Tulip Food Service Ltd

DRINK SUPPLIERS - SOFT EQUIPMENT SERVICING

OLIVE OIL DeCecco UK Ltd Donatantonio Ltd Leathams PLC Martin Mathew & Co

Benier UK Equipline Ltd Whitco Catering & Bakery Equipment Ltd

Cater-Bake UK

FLOUR

Eurilait Ltd Leathams PLC

COMPUTERS

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

C Carnevale

C Carnevale Glanbia Cheese Ltd Kingdom Cheese Co

Integer Computers

DOUGHBALLS

DOUGH MIXERS

CHEESE

FRUIT (CANNED)

HAM

Montana Bakery CAPERS

FOOD SUPPLIER Stateside Foods Ltd Tulip Food Service Ltd

MEAT C K Food (Processing) Ltd Minster Fine Foods Tulip Food Service Ltd MEATS HALAL Minster Fine Foods MEATS (ITALIAN) Leathams Plc Minster Fine Foods MIXES C Carnevale Whitco Catering & Bakery Equipment Ltd OILS C Carnevale

PASTA SAUCES

PEPPERONI Minster Fine Foods Tulip Food Service Ltd PESTO Donatantonio Ltd Leathams PLC Martin Mathew & Co PICKLES/CHUTNEYS Beacon Foods Ltd PINEAPPLE

PIZZA ACCESSORIES La Pizza Company Ltd Paramount Pizza Plus Foodservice PIZZA CRUSTS/BASES La Pizza Company Ltd Montana Bakery Paramount Pizza Plus Foodservice Stateside Foods Ltd PIZZA DISPLAY RACKS Paramount PIZZA FORMERS Cooktec Whitco Catering & Bakery Equipment Ltd PIZZA MAKING SYSTEMS Benier UK Cater-Bake UK Jestic Paramount Servequip 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 Beacon Foods Limited C Carnevale Donatantonio Ltd Martin Mathew & Co Paramount Pizza Plus Foodservice Stateside Foods Ltd PIZZA TOPPINGS (FISH)

Beacon foods Limited Martin Mathew & Co PIZZA (PREPARED-CHILLED)

C Carnevale; Martin Mathew & Co Paramount

Bakkavor Pizza Northern Foods plc Paramount

C Carnevale Martin Mathew & Co Paramount Pizza Plus Foodservice Minster Fine Foods Stateside Foods Ltd Tulip Food Service Ltd

PIZZA (PREPARED FROZEN) Northern Foods plc Stateside Foods Ltd Paramount Pasta Reale Ltd Pizza Plus Foodservice

PIZZA TOPPINGS (MEAT)

PIZZA TOPPINGS (VEG) C Carnevale Paramount

PREMIXES (BREAD) Allied Mills PREMIXES (CAKES) Allied Mills PREPARATION COUNTERS Whitco Catering & Bakery Equipment Ltd PROVERS / RETARDERS Whitco Catering & Bakery Equipment Ltd READY MEALS Tulip Food Service Ltd REFRIGERATION EQUIPMENT Equipline Ltd Whitco Catering & Bakery Equipment Ltd ROASTED VEGETABLES Beacon Foods Limited SALAD COUNTERS Whitco Catering & Bakery Equipment Ltd SALAMIS Leathams PLC Tulip Food Service Ltd SAUSAGES (ITALIAN) Tulip Food Service Ltd SERVERY EQUIPMENT Pasta King (UK) Ltd Whitco Catering & Bakery Equipment Ltd SUNBLUSH®. TOMATOES Leathams PLC SUNDRIED TOMATOES Beacon Foods Limited Donatantonio Ltd Leathams PLC Martin Mathew & Co SWEETCORN Beacon Foods Limited 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 WILD MUSHROOMS Beacon Foods Limited WHOLESALERS Continental Quattro Stagioni Ltd Leathams PLC

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CLASSIFIEDS

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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: ..............................................................................

✁

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

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

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

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

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

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

Pizza Delivery/ Take-away Agency/PR

Would you like to receive information on full membership of the Pizza, Pasta & Italian Food Association? YES/NO I enclose a cheque for £52 (£72 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 Kevin Minton on 01291 636335 or email on kevin@jandmgroup.co.uk Alternatively, if you wish to pay by credit card, please enter your details below.

Card No: ________________________ Valid From _______ /_______ Expiry date: ______ /_____ Last 3 digits of Security No. on Reverse _____ Name on Card:__________________ Post Code_________________ 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