Pizza, Pasta & Italian Food - Issue 140

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pizzapasta and Italian food magazine

Issue 140 November 2010 www.papa.org.uk

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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 kevin@jandmgroup.co.uk

Welcome We look forward to seeing many of you at this year’s Pizza Pasta and Italian Food Awards to be held at the London Lancaster Hotel, London on the 11 November 2010 (to find out who’s on the shortlist, turn to page 20). Once again, the Pizza Chef of the Year competition has been hotly contested via a record number of entries in a series of regional heats (see page 22). The number of restaurants vying for a prestigious PAPA award has also been higher than ever before.

In this issue, we celebrate the success of some independent operators, hear about some of the techniques used in menu engineering and how they can help outlets to optimise budgets, as well as their menus during these cost-conscious times, and several pizza toppings suppliers also offer some advice on combining ingredients.

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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CLARE BENFIELD EDITOR clare@jandmgroup.co.uk

Contents NEWS 5 Papa John’s launch £5M plant and quality control centre.

26 Independent operators – the secrets behind the success of some independently-run outlets.

6 Research reveals buoyant fast food market.

36 Menu engineering – maximising menus by managing costs as well as ingredients.

8 Domino’s launch iPhone app.

ARTICLES

9 Pizza wrap launched at lunch!

34 Southern selection – the wines of Campania.

PAPA 10 PAPA news

40 Mushrooms on the menu – making the most of the autumn mushroom harvest.

20 Pizza Pasta & Italian Food Awards 2010

PROFILES

22 Pizza Chef of the Year Award 2010

42 Pizza My World – Des Hillier, trading director at ingredients company, Leathams PLC

FEATURES 12 Creative toppings – supplier tips on getting the best from your pizza toppings.

REGULARS 44 Index of PAPA registered suppliers.

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For more information about the UK’s favourite pizza toppings telephone 01926 475680

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Organic low on ‘looked for’ list

London Marriot chef, Surjan Jolly, sharing his knowledge with caterers from a variety of backgrounds at a recent Tower Hamlets Healthy Borough Programme workshop.

Catering for health Health conscious café, restaurant and takeaway owners in Tower Hamlets in London took part in a free healthier catering workshop recently, courtesy of the Healthy Borough Programme.

Surjan Jolly, executive chef at the London Marriot, Canary Wharf, led the workshop, showing local cooks the best way to prepare and cook healthier food by using fresh vegetables and polyunsaturated vegetable cooking oils such as rapeseed and sunflower. “If the cooks embrace even 10% of what they’ve been taught today that would be a good start. We all have a responsibility to provide healthy options on our menus,” he commented.

The free workshop was organised by the Tower Hamlets Healthy Borough Programme in

a bid to tackle obesity as part of the Food for Health Awards. The local award scheme acknowledges food businesses that serve dishes with reduced sugar, fat, salt and promote healthier eating at their eateries.

“We want to ensure people can enjoy healthier food when eating out, including at fastfood takeaways. By offering free healthier catering workshops to local food businesses we hope to make it even easier for them to improve their skills and knowledge,” said Altan Ahmet, principal environmental health officer at Tower Hamlets Council.

Food outlets that attended the healthier frying workshop included Café Reconnect, Café Isha, Chicken Mahal takeway, Dockland Diner, Tasty Chicken N Pizza takeaway and Ajwa.

Only 9% of consumers actively seek out organic product claims, with organic being ranked 27th of 34 commonly ‘looked for’ product claims by UK shoppers, says research conducted to coincide with the Soil Association’s Organic Fortnight (September 3rd to 17th) As producers fight back after the recession-influenced fall in sales of organic products, organic food manufacturers are being advised to look beyond a simple organic message and exploit other product claims which are proven to resonate much more strongly with the British public.

“Consumers are telling us that organic as a ‘brand’ is not much of a turn on,” says Mat Lintern, managing director of MMR Research Worldwide, the food and drink research specialist which ran the survey of more than 1,000 UK consumers this summer.

“Yet, they find claims such as ‘healthy’, ‘natural’ and ‘free of artificial colours, flavours and preservatives’ – benefits clearly associated with organic food – up to five times as appealing. This is

consistent with findings from our other research that a large proportion of today’s consumers seek to avoid foods containing so-called ‘nasties’. They look for confirmation signals on labeling and other marketing material that food is as natural or ‘not tampered with’ as possible. The implication for organic food brands is to introduce more of the benefits of organic into their messaging, instead of relying on organic alone.”

The most motivating product claims found by the survey were ‘healthy’ and ‘low fat’ with 43% of consumers stating they actively seek out those claims when shopping for food. This is followed by ‘low in sugar’ (36%), ‘low in salt’ (34%) and ‘low in calorie’s (31%) claims. Interestingly, 25% of consumers look for ‘locally produced’ products (it was the 11th most appealing product claim) and 19% – more than double the positive response to organic – cited ‘fair trade’ as a looked for claim. Other ‘losers’ in the list include ‘antioxidants’ (9%) and ‘pro-biotic’ and ‘prebiotic’ claims (8% and 5% respectively).

Pizza Trading’s new appointment Pizza Trading has announced the appointment of Andy Honeywood as its new commercial director. ''Having gained a wealth of foodservice experience in a number of senior positions, Andy is ideally placed to spearhead Pizza Trading’s growth plans alongside the existing team of Fran Heeley, Paul Mawdsley and Nina Beales,” says managing director Tom Fitzgibbon.

Andy brings hands-on chef experience to his new role, something that will be appreciated by the company's product development team as it looks to create and

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market an ever increasing range of products including pizza sauces, pizza bases and the company’s range of other pizza toppings, as well as a new range of speciality foodservice sauces.

Andy joins the company just in time to help it celebrate its 21st birthday. Since its creation in 1989, Pizza Trading has progressed from being a food broker to a part-owner of two prime tomato processing plants in Portugal, and is now a major supplier to a number of blue chip companies in the UK, Ireland and continental Europe.

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Papa John’s launch £5M plant and quality control centre Papa John's Pizza's founder, chairman and co-CEO, John Schnatter, flew into the UK recently to officially open a new £5m dough plant and quality control centre in Milton Keynes, with the facility catering for the expanding company's production needs going forward and equipment in place capable of supplying dough to 400 stores, say the chain.

There are currently 140 Papa John's outlets in the UK, with the company aiming to reach 200 by 2012 and plans to continue to increase its presence across Britain. The opening of the new facility will result in the creation of at least 30 new jobs, and 20 or more new jobs will also be created each time a new Papa

John's restaurant opens in the UK. Schnatter was accompanied on the trip by Jude Thompson (Papa John's president and coCEO), Tom Sterrett (senior vice president, international) and Jack Swaysland (Papa John's UK managing director).

"We have great confidence in the team here in the UK and this investment is proof of the potential of the growth opportunities here for Papa John's,” said John Schnatter. "The excellent facility in Milton Keynes enables us to have greater control over quality, including for the production of our 100% fresh dough, 100% of the time, for our restaurants across the UK. "We will 'grow into' this plant,

Three new senior appointments at Domino’s Domino’s Pizza has announced three new appointments to its senior management team to bolster its procurement, operations and IT departments.

Ian Douglas has been appointed as procurement director, having previously held the position of head of commercial at Prêt a Manger. Prior to this, he gained extensive purchasing and operational experience with well-known names including TGI Friday’s and Tesco. In addition, he has a wealth of hospitality knowledge as a restaurateur in Italy.

Kerri Hayman joins as deputy operations director, and was previously national corporate operations manager at Domino's Pizza

www.papa.org.uk

Enterprises in Australia. Kerri has been with Domino’s in Australia for 22 years in various roles, including three years as a franchisee in Queensland and during her time at Domino’s, has won over 40 awards for her sales, service and standards including the record for number of pizzas sold in one day.

Colin Rees has been appointed by Domino’s as IT director designate. Colin joins from Figleaves.com, where he was IT director.

Prior to that, he spent several years at EasyJet, most recently as head of software delivery. Colin brings with him a wealth of knowledge and experience in all aspects of IT in both front and back of house applications.

Papa John’s president Jude Thompson (left) with founder and co-CEO, John Schnatter at the opening.

and believe it will allow us to reach for the sky in the UK pizza delivery market. The purchase of the site has created a huge buzz in the company because, following on from a series of strong financial results, it is further proof that Papa John's UK is going places."

The detached facility, which covers nearly 50 thousand square feet, enjoys a prime location close

to Junction 14 of the M1, making it the ideal distribution base. The M25, M6 and A14 are all within close range, and the centre of Milton Keynes is less than two miles away.

Papa John's UK achieved 9.7% growth in like-for-like sales in the second quarter of 2010, the eighteenth consecutive period of comparative sales growth for the company.

Pizza champion makes pizza for the Pope PAPA’s current holder of the Pizza Designer of the Year title, Domenico Crolla, was thrilled when he was asked to create a special pizza for the Pope on his recent visit to the UK. The Italian chef, who runs the Bella Napoli restaurant in Glasgow, created a celebratory pizza featuring edible gold leaf, to welcome the Pope at the start of his visit, with the Pope himself tucking into a simple Marinara pizza (a tomato, garlic and oregano pizza with no cheese), said to be the pope’s favourite dish. Both pizzas were made using Molino Alimonti flour.

“It was a great honour to be asked to create a dish for the pope,” said Domenico Crolla.

“The Marinara pizza is a timeless, classic dish and I was over the moon when he

ate the entire thing!”

“We’re delighted that the Pope was welcomed into the UK with a pizza made using our Molino Alimonti flour,” added Jason Bull, sales director of Eurostar Commodities Ltd, suppliers of the flour. “This quality pizza flour is available in five varieties and offers the professional chef a versatile approach to pizza making.”

Domenico Crolla helped to mark the Pope’s recent visit by making a special pizza.

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Domino’s Pizza

celebrates silver anniversary Residents of Luton were given a tasty treat recently as Domino’s Pizza celebrated their 25th anniversary and gave away lots of free pizza to mark the occasion.

The pizza delivery company held a celebration event at the Luton store – the very first Domino’s Pizza store in the UK – on New Bedford Road in Luton with the local community entertained on the special day by street performers, a town crier, stilt walkers and Danny Domino, the official Domino’s Pizza mascot.

Hundreds of free pizza slices and goody bags were given out to local residents and, as a special treat, every 25th customer who ordered on the day received their order for free.

Two very special presentations were made on the day, the first being to Special Olympics Great Britain, Domino’s national charity.

The Luton store had been working hard to raise money for the charity by selling raffle tickets for a prize of win pizza for a year. 25 customers were drawn at random to receive this tasty prize. The chief executive of Special Olympics Great Britain, Karen Wallin, was also in attendance to receive the raised funds (£5000). The local Special Olympics team were also present to try their hand at pizza making.

The Luton store team members celebrating the 25 year anniversary.

The second very special presentation was made to Caroline Dickman, Domino’s Pizza’s official longest serving customer. Caroline has been ordering from the Luton store since 1985. Her regular orders have become legendary with everyone in the store knowing who Caroline is and what she likes on her pizza. Her loyalty was re-paid by franchisees, Arshad and Muj Yasin, who presented her with a bouquet of flowers, a plaque and a free guarantee of pizza for life.

“I am so pleased to wish Domino’s Pizza a happy 25th anniversary,” said Caroline

Dickman. “They have treated me like royalty today, I just didn’t expect this. I like Domino’s pizzas and have been ordering them regularly for 25 years – how quickly the time has gone! I was 20 when I first ordered pizza from this store and I am now 45. I have received excellent service and outstanding pizzas over the years and this is why I regularly come back for more. The team in the store are like an extended family, they all know who I am and what I like to order, they answer the phone and I say ‘it’s Caroline’ and they know exactly what I want.”

“I love Domino’s Pizza. It is such

an energetic and inspiring company,” added Arshad Yasin, franchisee for the Luton store. “The brand is still as exciting as it was when I first joined in 1988. I began my Domino’s career as a driver in this very store and was so captivated by this business that I decided I wanted my own slice of this amazing company. It is a great feeling to own and run the landmark store. We have built a solid customer base in this area, with many loyal pizza fans coming back to order time and time again.

Caroline is our biggest pizza fan, she is the queen of pizza. All of us know her and know what she likes on her pizza – pepperoni, ham, mushrooms and onions – it is always the same, but then if you get the ingredients right, why change it?”

Chris Moore, CEO of Domino’s Pizza said: “We have come a long way since 1985. We have achieved so much and have built a very strong brand that continues to grow. We pride ourselves on providing a fantastic quality product to all our customers. This store in Luton was the landmark store for Domino’s Pizza in this country and it continues today to be one of our busiest and most vibrant stores.”

Research reveals buoyant fast food market In July 2010, market researchers Key Note commissioned NEMS Market Research to interview a representative sample of 1,000 adults aged 16 years and over in Great Britain for Fast Food & Home Delivery Outlets, a new Market Report Plus which reveals that 60.8% of adults visited a fastfood outlet for a sit-down meal or takeaway in the six months preceding the survey.

The survey found that 56% of those respondents who had visited a fast food restaurant in the past six months had not changed their eating habits. 40.8% said they now visited fast food outlets less frequently than they used to, and 30.2% were eating healthier options, with 25.4% of those interviewed saying they had begun to eat

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smaller portions. However, significantly, a higher 62.8% of those respondents aged 20 to 24 years agreed that there had been no change in their eating habits at fast food outlets in the last six months, despite press stories about obesity and health problems.

Key Note’s survey found that the recession had not really affected the frequency of visits to fast food outlets of 72.2% of adults with 25.8% visiting less frequently, but 1.9% of adults visiting fast food restaurants more frequently (the adults who had visited less frequently included a higher percentage of women than men 30% compared with 21.5%).

Key Note estimates that the UK fast-food, takeaway and home-delivery market

(excluding coffee shops) reached a value of £10.13bn in 2009, an increase of 4.3% on 2008, and the buoyancy of the sector overall will continue to benefit from the expansion plans of the leading pizza, chicken, sandwich and coffee shop operators.

Key Note forecast that the UK fast food, takeaway and home-delivery market (excluding coffee shops) will increase by around 3.3% in 2010 to £10.46bn. It forecasts that the market will show overall value growth of 14.6% from 2010 to 2014. If coffee shops are included, the market is forecast to increase by 3.5% to £13.15bn in 2010, a rise of 15.1% over the forecast period 2010-2014.

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Brakes launch Pasta Pronto Brakes says that it is taking its catering offerings to a new level with the launch of Pasta Pronto, a branded concept that is designed to serve healthy portioned pasta meals in an instant in schools, colleges, universities and workplace canteens, as well as leisure outlets, NHS hospitals and independents outlets.

“The launch of Pasta Pronto will see Brakes compete for a slice of the lucrative instant pasta market, which has enjoyed rapid growth in recent years. Our aim is to really move the concept forward, by offering a product which sets a new benchmark for quality and price in the foodservice industry,” said Sally Sturley, head of food marketing for Brakes.

“The brand is modern, young and fun, allowing caterers to freshen up their menu offer and create a real event at mealtimes. The range is nutritionally balanced and meets 2012 FSA salt targets, making it an ideal option for the education and healthcare sectors, as well as workplace canteens and all types of event caterers.”

Customers who use Pasta Pronto will find it quick and easy to use, as pre-cooking the pasta is the only preparation required. The precooked pasta is then instantly refreshed and the sauces kept warm at the point of sale – enabling caterers to serve up delicious pasta dishes with minimum hassle. The equipment is designed to measure 200g portion size of pasta and 100g of sauce every time.

The full Pasta Pronto range comprises penne, fusilli, conchiglie, tricolour, farfalle, wholemeal penne, wholemeal fusilli pastas and tomato and basil, arrabiatta, four cheese, tomato and mascarpone, mini meatballs in tomato sauce, bolognaise, carbonara, sweet and sour chicken, chicken tikka and BBQ chicken sauces.

The recommended selling price per pasta meal is between £1.70 and £1.90 depending on the chosen sauce and caterers have the option of buying or signing a free-on-loan contract for the ‘plug and play’ Pasta Pronto branded mobile trolley or counter top units.

Butt Foods to launch first ‘tiger’ panini range A new range of panini breads has been launched by bakery innovator Butt Foods Ltd at lunch! 2010.

Tiger bread originates from The Netherlands and was introduced to the UK around 2005. Tiger bread, tiger loaf or Dutch crunch is made with a pattern baked into the top created by painting rice paste onto the surface of the dough before baking. The paste dries and cracks during baking, creating a two-colour effect similar to a tiger's markings.

Butt Foods’ new tiger paninis are pre-sliced for efficiency, frozen and conveniently packed in resealable bags of eight. As well as being suitable for panini machines, they can also be filled and reheated in an oven in just six minutes and will

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

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

www.papa.org.uk

The tiger panini from Butt Foods will create point of difference for outlets seeking an alternative to the conventional panini.

come in three flavours - tiger panini, chilli tiger panini and Italian style tiger panini. They are believed to be the first tiger paninis to be created for the food service market, claim Butt Foods (www.buttfoods.co.uk), and will be unveiled for the first time to trade customers at the show.

“It is estimated that there are around 52 million paninis sold every year in UK coffee shops alone,” commented Butt Foods sales and marketing director David Williams.

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

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Allegra’s Coffee Symposium planned for Rome The countdown has begun to Allegra’s European Coffee Symposium 2010 which will take place on 3 and 4 November at the St Regis Grand and Radisson Blu in Rome, focusing on “Engaging Today's Consumer. Making Tomorrow's Success” in an event that looks set to be attended by around 300 leading figures from across the European branded coffee shop, food-togo and food-for-now segments.

“At a time when businesses place such a premium on innovation and connecting with new customers, this gathering will provide insight into new ways to elevate standards across the sector,” said Jeffrey Young, managing director of Allegra Strategies.

The first day will combine a tailored Supply & Innovation Day, Rome coffee shop Study Tour and the European Coffee Shop Awards & Gala Dinner, with the second day seeing the hosting of the European Coffee Symposium conference featuring key note speakers from across the sector.

Domino’s launch

iPhone app Developed by Mobext, Domino’s Pizza has launched a new free app to enable pizza lovers to order from their iPhone in a matter of clicks.

The innovative new app uses GPS to automatically locate the nearest Domino’s store. Users can then scroll through a carousel style menu to select their favourite pizzas, sides, desserts, subs and drinks. Pizzas can be customised by ‘pinching’ to resize the base and scattering on a range of tasty toppings before sending the order straight to the store.

But the app doesn’t stop there – iPhone users can also pop their pizza in the oven and swipe or blow away the steam for a chance to win money off their next order. Then, while the pizza is in the real oven, users can keep tabs on its progress with the real-time pizza tracker.

With around 75 million pizza combinations on a typical Domino’s menu, it can be tricky to decide what to order. However, the new app also provides a great way to ‘Create Your Own’ with its pizza slot machine feature, say the pizza chain. This enables pizza lovers to shake their phone and pick a totally random combination of base, sauce and toppings. The choices can be spun again or locked and sent

Range expanded to include pizza Tabasco® Pepper Sauce has expanded its popular range with Tabasco® Pizzas.

Capitalising on the UK’s love for spicy food, this brand new pizza range brings a new dimension to chilled pizza, say the company, namely the unique Tabasco® flavour (upon launch, the range has been exclusively available to buy at Tesco stores).

Each Tabasco® Pizza comes with a hand-stretched base is available in three ‘fiery’ flavours - Spicy Meatball, Sizzling Pepperoni (laced with Tabasco® Pepper Sauce), Smokin BBQ Chicken (laced with Tabasco® Chipotle Pepper Sauce, a smoky, moderately spicy sauce with a fullbodied flavour)

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and the range is being promoted under the strap line “Pizza Loves Tabasco®”.

“We believe the launch of the Tabasco pizza range will be a real hit with consumers as it will allow them to experience Tabasco in a new way,” says Katya Cunningham, senior brand manager at AB World Foods. “Tabasco pepper sauce is recognised as the kitchen essential that has the power to shape the flavour of food with only a few drops.”

Tabasco is cashing in on the popularity of pizza and our taste for spicy food.

as an order straight to the store.

“Online orders account for such an increasingly large proportion of our business so a Domino’s app was the obvious next step,” said Simon Wallis, sales and marketing director for Domino’s Pizza. “We wanted to make it even quicker and easier for customers to get a piping hot pizza, wherever they are. In true Domino’s style, the new app does just that and also adds in a bit of fun, which builds on the great success of our interactive pizza tracker. We hope our customers will appsolutely love it!”

Domino’s new app is now available to download free from the App Store and the company has produced a handy ‘how to’ video to show users how to get the most out of the new app (see www.youtube.com/dominosuk1).

New ‘premium’ range of pizza ovens Lincat has launched a new premium range of pizza ovens that offer a top temperature of 480oC. Each of the new ovens is also equipped with a viewing window, internal illumination and an external temperature gauge to allow easy monitoring of the cooking process, and should have strong appeal to Italian restaurants and pizzerias, feel the company.

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

“These ovens can also be used for much more besides including a variety of breads such as ciabatta and naan, as well as foods such as lasagne, jacket potatoes, pies pasties and pastries,” explains Nick McDonald, Lincat’s marketing director.

Lincat’s latest twin-deck models feature independent controls for each deck, as well as higher temperature of 4800C and can be used on the counter top

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European

‘Simply Ask’ campaign steps up a gear

ice cream market stays cool New research from Mintel Global Market Navigator (GMN) has revealed that Germans are the biggest ice cream lovers in Europe, with Germany spending an average of £19 per head on the treat each year.

Mintel’s research on ice cream sales in the five major European markets (France, Germany, Italy, Spain and the UK) shows that the nearest competitor to the German love of ice cream is France with £14 per head, with Italy and UK (£13 per head) reflecting similar tastes. And it seems warm weather does not automatically equate with ice cream purchase, as Spain comes in at fifth place with £10 per head. The research also shows that the combined value of the five markets stood at around £4.6 billion in 2009 (up from £4.1 billion in 2008).

Mintel observe that it seems that perceptions of ice cream as an 'affordable luxury' has outweighed thriftiness and health considerations in the recent economic difficulties of the past year. In the UK, premium ice cream has proved hugely successful and now accounts for just under a quarter of value sales. Overall, in the UK, value sales stood at £799 million in 2009 – up from £743 million in 2008 - recovering from a

When it comes to flavours, Mintel report that chocolate was the most popular in ice cream launches in 2009.

decline heightened by a succession of cool, wet summers. The value of ice cream in the UK is predicted to grow even further by 2012 to a massive £814 million.

“The idea of ice cream as a 'permissible treat' has been taken on board by manufacturers, who have focused on more premium and 'indulgent' lines in the past year, helping drive market value forwards,” comments Ana Lourenco, global market navigator analyst at Mintel. “Because ice cream is regarded as an occasional treat – over half of ice cream eaters indulge at most once a month – it has been relatively unaffected by a marked trend in general towards healthier eating. Low-fat ice cream is almost a contradiction in terms, since a creamy taste is a major reason for eating it.

Therefore, the strongest 'health' trend in global NPD has been towards ice cream free from additives and preservatives, rather than lower in calories.”

Pizza wrap launched at lunch!

Impress Sandwiches, a quality sandwich provider, unveiled its latest grab-and-go Pizza Wrap range to visitors to the recent lunch! show (30 September and 1 October 2010, Old Billingsgate, London).

Handmade with tempting fillings wrapped in a no mess, no fuss tortilla wrap, the Pizza Wrap range is available in three piping hot options: Breakfast, Mozzarella and Roasted Pepper and Hot Pepperoni and Ham to suit all tastes.

The Breakfast Pizza Wrap features egg, bacon and sausage filling, whereas as for lunch time, there’s a Mozzarella and Roasted Pepper Pizza Wrap, whilst for dinner menu offerings there’s a Hot Pepperoni and Ham Pizza Wrap.

“Our new delicious and satisfying Pizza Wrap range has been created as an additional and different hot eat offering that is ready to go in minutes from a Panini grill with the minimum mess and fuss,” said Andrew Pocock, managing

www.papa.org.uk

director of Impress Sandwiches. “We believe it’s a grab-and-go product winner for forward thinking food on the move outlets who want to impress!”

As well as their latest Pizza Wrap, Impress also supply a high quality range of ciabbattas, foccacias and paninis.

Less than a year after launch, and with more than 500 restaurants, pubs and cafés already signed up, Simply Ask (the campaign by RSPCA Freedom Food to get people asking about food provenance when eating out) is stepping up a gear and extending its plea to include other higher welfare products.

From now on, Simply Ask says that it will recognise foodservice businesses which serve not only cage-free eggs, but higher welfare meat, poultry, pork and salmon products such as those from Freedom Food or free-range farms as it aims to get more eateries to think more ethically and start tapping into the growing consumer demand for higher welfare products by shouting about their welfare credentials.

According to latest research from the IGD, 28% of shoppers in Britain expect to be buying more products with high animal welfare standards in the future, and Mintel report that animal welfare is Britain's number one food concern with as many as four in ten (40%) Brits worried about this issue.

“It may sound obvious but double-check where you’re sourcing your products from. The number of animals reared to higher welfare standards is growing all the time, so you may be surprised to know you’re already using some higher welfare products without knowing. For example about 60% of Scottish salmon is under Freedom Food,” says Caroline Gauntlett of Freedom Food.

“So if you are using higher welfare products like Freedom Food or freerange, then get in touch and let Simply Ask help you to make the most of your restaurant, café or pub by promoting it as a supporter of higher welfare produce. And it’s totally free to join.”

Backed by a host of celebrity chefs including Peter Gordon, Martin Lam, Paul Merrett and Antony Worrall-Thompson, the campaign aims to have one thousand supporters signed up by the end of the year (www.freedomfood.co.uk/simplyask).

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In Breve

news

Cheftools is launched Pacojet, the food preparation system that has become very popular with chefs, is to remain in the hands of the team that has controlled its sales and support for the past five years, following the formation of a new catering equipment company – Cheftools (www.cheftools.co.uk). Managing director, Graham Bagnall, heads up the new company, which will become the sole UK distributor of Pacojet, but also offer chefs a broader portfolio of labour-saving equipment.

Wine guides published Wine guru, Oz Clarke, has revised, updated and expanded his popular Pocket Wine Book guide for 2011 (Pavilion Books, £9.99), and new, in paperback, from Pavilion Books (£6.99), is his 250 best Wines Wine Buying Guide 2011 which identifies the top 100 wines, as well as some cheap and cheerful options.

Free iTunes video lectures Two video lectures – one on the spread of espresso around the world, the other on the history of the coffee house – are now available as free downloads from the iTunesU section of iTunes.

The lectures, by Professor Jonathan Morris, can be found in the folder called ‘Cappuccino Conquests’ in the University of Hertfordshire section of the site. Simply put ‘Cappuccino Conquests’ into the iTunes search engine to download.

The rip stops here British chefs’ wear designer, Oliver Harvey, has launched a range of Ripstop clothing designed to withstand all the thrills and spills of a busy kitchen. Ripstop fabric has a nylon thread woven through it in an interlocking pattern that provides extra strength and prevents the fabric from tearing or ripping. Although tough, Ripstop material is also lightweight and versatile, lending itself to comfortable yet practical chefswear (www.oliverharvey.co.uk).

Pearls of truffles SIAL 2010, the biennial Paris-based food and beverage trade fair, has announced the results of its Trends and Innovation Awards, including recognition for tartuflanghe from Italy (pearls of truffle juice, designed to imitate caviar, visit www.tartuflanghe.com/eng).

TriestEspresso 2010 The TriestEspresso Expo, the biennial business to business event that focuses on the espresso coffee product line will be taking place between 28-30 October 2010 at the Trieste Fair in Italy. Visit www.triestespresso.it for more details.

New PAPA Technical Group set up The Association has set up a new Technical Group to focus on issues affecting the industry, including the government’s healthy eating targets.

The intention is that the group should meet two or three times a year to discuss any issues that may be affecting the pizza, pasta or

Italian food sector.

Anyone interested in being involved should contact Jim Winship to register their interest. Those registering will receive details of meetings as well as free technical updates from time-to-time.

To register simply email your details to jim@papa.org.uk

National Hygiene Rating Scheme The Food Standards Agency (FSA) is pressing ahead with it plans for a national ‘scores on the doors’ scheme (to be known as the National Hygiene Rating Scheme) with a number of local authorities set to launch the scheme this autumn. In all some 123 local authorities have applied to run the scheme – so it looks set to roll out widely in the near future.

One point to note is that the FSA has expressed the view that local authorities do

not currently have the power to charge for re-visits and reinspections as those taking part are required to offer reinspections as part of the scheme in order to ensure that it is ‘procedurally fair’. While local authorities are permitted to charge for ‘discretionary’ services, the FSA says revisits cannot be discretionary and, therefore, cannot be charged for.

The Association is monitoring the development of the scheme.

Charity support The Association will be again supporting the Help for Heroes charity at its annual awards dinner at the Royal Lancaster Hotel, London in November.

You can find details of the event on the Association’s web site at www.papa.org.uk, including discounted hotel rates.

North-south divide Right now there’s a north-south divide when it comes to town centre vacancy rates in the UK, which rose from just over 12% in 2009 to 13% at the end of June 2010. Research on vacancy levels carried out by The Local Data Company has revealed a weak state of the retail markets in many large northern and Midland cities, whereas towns and cities in the south and west are faring better.

Bristol, for example, has only half the vacancy rate of the worst large centre – Blackpool – which has nearly 30% vacancy.

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NEW

New

the Gr8 Grated Cheese Range ...

Not just for pizza!

Gr8 for ready meals!

Gr8 for sandwiches!

Gr8 for baking!

Gr8 for sauces!

Gr8 for salads!

Gr8 for you!

The Gr8 grated cheese brand from The Cheese Warehouse is already widely known for its premium quality and consistency; now we are expanding the range to encompass a broad range of grated cheese for numerous applications.

To complement the existing Gr8 pizza cheese range, a quality selection of Cheese Warehouse cheese is now available ready-grated in the new Gr8 brand. So now the range includes cheddar and regional cheeses to suit all requirements and uses.

And with the new eye-catching Gr8 printed bags, the new range is bound to make a big impact!

To discuss your grated cheese requirements, call us today on 01948 666 060 www.thecheesewarehouse.co.uk

www.papa.org.uk

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Creative

toppings When it comes to pizza toppings, it’s often how they’re combined and prepared that can help to turn an otherwise run of the mill pizza into a great one. As we discover here, via their experience and understanding of ingredients, suppliers such as Leathams, The Big Kitchen and cheese specialists, Dairygold, are well placed to guide operators on what can work well.

A rustic style pizza created using a variety of ingredients supplied by Leathams.

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Chargrilled, bar marked, roast and caramelised vegetables and fruit.

fresh ideas

Patés, relishes, chutneys, purees and compotes.

Beacon Foods Limited Unit 2 Brecon Enterprise Park Brecon Powys LD3 8BT Tel 01874 622577 Fax 01874 622123 sales@beaconfoods.co.uk www.beaconfoods.co.uk

Y T I L A U “Q T A A N U T LE B A K R REMA S” PRICE

Importers, Stockholder & Distributors

Supplier to manufacturers of sandwich, fillings & ready meals. The foodservice, wholesale & retail trade. Product approval by leading UK & EU manufacturer and retailers.

Affiliated offices in Thailand, Vietnam, China, Indonesia.

H&T Walker Ltd Est 1876 Goddess House, Helford, Cornwall, TR12 6JX Tel: 01326 231800 / 07824 325480 Mobile: 07824 369036 Fax: 01326 231758 Email: et@goddessfoods.co.uk / tanya@goddessfoods.co.uk www.goddessfoods.co.uk

www.papa.org.uk

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toppings Traditional and adventurous According to figures from market researchers, Euromonitor, the UK pizza market is currently worth more than £2 billion, and has experienced considerable growth during the recession with more and more consumers eating in to save money. Pizza offers consumers not only considerable value for money, but the ability to customise their order via its toppings has given it widespread appeal.

“As with any menu a balance is essential,” says Jonathan Ashmore, commercial director of foodservice supplier, The Big Kitchen. “Traditional pizzas such as Margherita, pepperoni and Hawaiian will always sell well and should be a core part of any menu, but customers are also becoming increasingly adventurous in their tastes so more unusual toppings are needed. Meaty toppings in particular are experiencing growing popularity and it seems a double helping of pepperoni is no longer enough, with the national pizza chains introducing more unusual toppings such as meatballs, sausages and smoked bacon, to have even greater appeal for their customers.

“By using pre-prepared ingredients for toppings, operators can be flexible with their pizza offering and give customers the opportunity to customise their pizza at no extra hassle. The Big Kitchen’s range of meat products has been developed to bring value to the business and great taste to the customer. Made from the highest quality ingredients, the entire range comes frozen and is precooked to ensure that the same consistent result is delivered to the customer in just a few minutes – essential when convenience and speed plays such a crucial part within the fast food industry.”

The Big Kitchen’s authentic meatball range includes pork, lamb, as well as traditional pork & beef which combines premium quality pork and beef with onion, cumin, paprika and garlic, and will bring an authentic Italian taste to a pizza. As with The Big Kitchen’s entire dedicated foodservice range, these products can be cooked from

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Fresh mozzarella - essential to the creation of an authentic Neapolitan pizza.

frozen in less than eight minutes in an oven and are available in four different sizes ranging from 4g to 28g.

The company also offers a range of sliced sausages carefully prepared using high quality cuts of meat and a blend of herbs.

Fully cooked and sliced for convenience, the sausages come precooked to consistently deliver the same great tasting result, and can be heated in just a few minutes enabling operators to deliver a meaty pizza topping with minimum effort and maximum taste, say the company.

Experience Leathams have a huge range of customers across retail, food service and the manufacturing sector, and they also work closely with a massive range of suppliers across the globe, so can rightly claim that they are uniquely placed to spot the latest trends before they become trends. It is this ethos that has seen product ranges such as Roquito®, CherryBell® and SunBlush® launched into the market, with their ingredients being used by all of the major pizza multiples.

Leathams are continuing to bring innovative products to the market.

“The hot news at the moment is the need for authenticity and

provenance,” says Leathams’ Des Hillier. “Cash-strapped consumers are looking for cost-effective treats, so we are seeing growth through products that use traditional recipes from authentic origins, and new innovative and tasty products. In the pizza sector this isn’t differentiation anymore, it is just keeping up with a fastdeveloping market.”

Leathams have a wide range of regional sliced, cured, and cooked meats, with the everpopular Italian Salsiccia Picante, Ventricina and Finocchiona salami being used on many a pizza across the country, report the company. To add another element of fiery heat, they suggest trying the PAPA award winning New Food Product of the Year 2008 - Leathams’ Nduja Salami Paste – perfect for spreading over a pizza, or Leathams’ authentic Chorizo, made by a Catalan family from Girona to a traditional chorizo recipe.

authentic Margherita, they advise blending San Marzano Tomatoes into a sauce, then topping the pizza with Buffalo mozzarella and drizzling it with Italian Basil Paste or pesto.

For something a little different, with a slightly sweeter hint, they suggest their Yellow Plum Tomatoes, which can add a unique colour and taste to the most simple of pizzas.

The company also provides Italian Basil Paste and Italian Pesto sourced from a family run business near Verona, again designed to give customers yet another authentic product which uses only fresh basil. Such basil products can help to add a lovely fresh green colour to pizzas, working well with a traditional Margherita pizza or when added to the tomato or white sauce.

Pizza manufacturers and high street multiples are continuously striving for exciting visual presentation for their pizzas, of course, so by using vegetables that not only are bursting with flavour, but appeal to the consumer with their vibrant colours, they can achieve this aim.

Leathams’ SunBlush® Red and Yellow Baby Plum Tomatoes offer a contrasting aesthetic and a sweet tomato taste, for example, and when coupled with a few sliced Piquillo Peppers (which brings a subtle smoky hint), some Roquito® Peppers, a unique hot sweet chilli from Peru, or a few sliced CherryBell® peppers, a crunchy, mild sweet chilli, a visually appealing and tempting pizza can be born.

For a pizza that packs a punch, Leathams suggest stirring Nduja Salami Paste into your tomato sauce, spreading onto the pizza and topping with Ventricina Salami and Roquito® Peppers.

Authentic recommendations Continuing the authentic nature of Leathams’ products, they recommend that San Marzano DOP Tomatoes are perfect to use as a sauce on any pizza, particularly for a traditional Margherita. San Marzano Tomatoes are the original and best sauce tomato and are used on Naples DOP pizzas. And in order to create the perfect

Make or break Irrespective of the type of pizza you are creating, the topping ingredient that can often make or break a pizza is cheese, argue Dairygold Food Ingredients. Even in the health conscious Noughties, point out the company, when many consumers were demanding lower salt and lower fat content in their food, cheese remained a

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advertorial

Top in cheese toppings N

ord-Contor is the sales and promotion arm of NORDMILCH AG and Humana Milchindustrie GmbH. As a joint venture between Germany’s leading dairies, Nord-Contor is a strong partner – at home and abroad. NordContor combines the experience and strength of innovation of its two parent companies. Its high quality milk products are processed at more than 20 production locations in northern Germany producing among other things powder, fresh products and cheese. Producing more than 350.000 tons of cheese per year, Nord-Contor is one of the top suppliers in Europe, specialising in industrial applications. Melanie Däubler (pictured) is responsible for industrial cheese sales to UK and Ireland.

What are the strengths of Nordcontor for the Pizza & Pasta branch?

In research and development, an interdisciplinary team of experts is constantly working on new products, processes and technologies. In close collaboration with our customers, we are constantly discovering new applications for milk as a raw material and, in doing so, are

www.papa.org.uk

increasing added value together. Thanks to our production volume we can secure volumes and quality for our partners. We follow closely the trends within the pizza & pasta sector. This makes us the perfect supplier for standard and specialised topping products.

Besides volume and quality what are your strengths in the cheese production?

We produce a wide range of Continental cheese, mozzarella in different qualities, Monterey Jack and Emmentaler hard cheese. Our standard shape is 15kg blocks but we also offer a wide range of Cheese in shreds or cubes.

Which are, in your opinion, the main advantages to your products within the industry?

This question can be answered in a number of ways. For example, it depends if we talk about chilled or frozen products, which oven is used for cooking, what temperature is used and of course what other toppings are added. In general we test browning, melting, stretching and oiling off.

How do you generate innovation?

We give and receive constant feedback through our strategic partnerships with customers. With the application of our knowledge of current nutrition trends, we are continuously improving and adapting our products to suit the market.

Collaboration with scientific institutions also play an important role here.

For further information please contact Melanie Däubler, email: melanie.daeubler@Nordcontor.com phone: 0049 (0)421-243-2191

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toppings

“

OPINION “Our experience of the marketplace is that the major pizza chains are loathe to venture too far from traditional favourites right now, not just in relation to toppings, but across the menu,” says Less Webb, foodservice manager UK at Plusfood (www.plusfood.co.uk), part of one of the world’s largest poultry businesses, Brasil Foods. “I suspect this has much to do with the current economic climate which has seen consumers become more conservative and return to flavours that they know and love.

“What this does is to challenge operators to make better use of their ingredients and in that respect an ingredient such as chicken, for example, offers good versatility. We supply a number of chicken products that can be used as pizza topping, in a salad, or as a hot sandwich filling, so bringing benefits to the operator of consistency, quality and logistics across their menu.

“What’s more, chicken is an extremely good way of adding value to a pizza as the increase in profit margin achieved by adding it to a simple Margherita pizza far outweighs the cost of the topping itself.”

staple of most people’s daily diet and still remains as a vital element of creating tasty pizzas with that all important more-ish characteristic.

The most popular cheese topping for pizzas is of course mozzarella. It is this cheese, used fresh, that is one aspect to making an authentic, freshly made Neapolitan pizza, and that throughout the development and availability of pizza in a variety of other forms (chilled, frozen, fresh, takeaway, delivered etc), has subsequently been modified in order to meet these serving requirements.

Renowned for its stringy consistency when cooked, it is also invariably the cheese topping on a pizza that is responsible for the mouth watering image of a freshly cooked pizza. Slices of cut pizza oozing with cheese is one that most people are unable to resist and Dairygold report that they developed their Pizzamelt™ cheese with the creation of this vision in mind.

Dairygold Food Ingredients has become one of the UK’s largest suppliers of cheese and dairy-based ingredients to UK food manufacturers and offers Pizzamelt™ in three easy to use formats; grated - 9.6mm, 5mm x 5mm x 3mm diced and 4mm x 4mm x 23mm Xtra long dice.

This cheese was created after an extensive research and development programme and through a dedicated manufacturing process, and the company says that it is confident that it has mastered a product which will result in the perfect pizza, every time. Dairygold Food Ingredients employs a dedicated team with a comprehensive knowledge of ingredient performance who are on hand to assist customers in creating the best pizza possible.

Consisting of premium mozzarella and the finest natural cheddar cheese, using Pizzamelt™ has proven to reduce

”

Dairygold Food Ingredients encourage requests for sample bags of different grates of its cheeses for in-house testing, and the company also offers a ‘roadshow’ service where its team can come and demonstrate the product at a customer’s premises.

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the required amount of cheese topping by an impressive 33% compared to standard grated products – therefore not only reducing costs but also offering a healthy option without compromising on texture, flavour or functionality, claim the company.

“Food trends may change, but pizza remains popular throughout many culinary fashions and fads – and there’s no doubt that the cheese market remains very buoyant indeed,” says Alaster Siddle, general sales manager foodservice at Dairygold Food Ingredients.

“We’ve taken time to look at new formats and provide the best possible ingredients, which we believe we’ve managed to do.

These new formats have even dramatically reduced the amount of fines within the bag, which is generally found in all grated product.

“Taste is obviously paramount when creating a food ingredient, but we’ve also had to deal with the tough financial climate of the past couple of years and a major advantage of Pizzamelt™ is that, due to its composition and larger grate size, it saves the user around 33% - which is excellent for businesses looking to cut costs at source without lowering the standard of product.”

Research and development into the consistency of Pizzamelt™ by Dairygold Food Ingredients has also been carried out. The cheese proved consistent in a variety of ovens and also performed on parbaked bases and fresh dough – with or without toppings – report the company. Another characteristic of the product is its ability to withstand high cooking temperatures with no detriment to appearance, flavour or texture of the pizza, observe Dairygold, meaning less cooking time so reduced customer waiting time, resulting in better customer service overall.

“Recently we’ve noticed an upsurge in the demand for a wider spectrum of cheese – including varieties such as Gruyere, Emmental and Jarlsberg. As people travel more and discover food from other countries, tastes expand and trends develop,” adds Alaster

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Topping the best pizzas in Europe…

When making the best pizza, you must have the topping on top of mind. At DK Foods we have specialised in manufacturing quality pizza toppings, and every week our salami, pepperoni and chorizo are topping more than two million pizzas in Europe.

You can have our products in sticks, sliced or diced. Chilled, frozen or IQF. Packaged according to your wishes. You will experience a fast decision-making process, flexibility, high level of service and high quality at competitive prices.

DK-Foods A/S · Bommen Bom mmen 9 · Thorning Thorning · DK-8620 Kjellerup · Phone +45 86 88 00 13 · Fax. +45 86 88 8 00 73 · E-mail dk-foods@dk-foods.com dk-foods@dk-foods.com · www www.dk-foods.com .dk-foods.com

223 22 23 33739-DKF 33 3739-DKF annonce indd 1

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toppings Siddle. “Our research is indicating this will increase in 2011 and we’re proud to be meeting demands as they develop. In addition to Pizzamelt™, we offer pizza topping cheeses including Provolone Dolce, Monterey Jack, Grana Padano, Ricotta and Mascarpone.”

Italian production If you ask an Italian to describe what makes a good pizza, the answer will invariably be simple flavours and authentic ingredients, say the Little Sauce Company (LSCo) who have become well known for their pasta and speciality sauces, and report that their tomato sauce (made to an authentic Italian recipe), can also be used to top a pizza. Marco Fontana Ros, director and development chef of LSCo, who himself is Italian, is the driving force behind the company which prides itself on producing 100% natural sauces in order to promote a healthier lifestyle.

“LSCo’s range of ready prepared sauces stand out from the crowd through their heritage, outstanding taste and versatility.

We offer traditional, Italian pasta sauces alongside a variety of innovative speciality recipes, and invest a great deal of time in developing our high quality products. We are able to trace our ingredients from the farm to the fork and for optimum flavour and health benefits we do not add sugar, any artificial additives or colourants,” explains Marco, who has spent well over a decade in the food and beverage sector.

“I felt there was a growing demand for authentic sauces at great value. High quality food that was once considered a luxury has now become a basic requirement in the eyes of the consumer, whether it be at the Michelin star restaurant or at the local take-away. Consumers who eat out are now more likely to choose good food over ambience, and are moving towards a ‘less is more’ approach in terms of ingredients, preferring simple and uncomplicated dishes.

LSCo stays in line with this trend by keeping all their sauce recipes straight-forward.”

At the Little Sauce Company, the focus is on providing both simple and authentic. Their 100%

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natural, high quality sauces are produced in Italy, with Italian ingredients grown by Italian farmers. Their tomato sauces are made using only sweet vine-ripened tomatoes that grow on the sundrenched hills of Southern Italy, report the company, by dedicated and passionate Italian cooks who will not take any shortcuts when it comes to quality and authenticity. They are the ones who also still believe that nonna’s recipe is best, and who use the same when making their own pizza.

LSCo’s Arrabbiata sauce and Tomato & Basil sauce are classic and essential ingredients in any pizza-maker’s kitchen, feel the company. One offers a chilli kick and the other a more delicate, fresh flavour. Their Tomato & Ricotta sauce is a favourite and packs a punch when it comes to real flavour and the Apulian ricotta (a strongly flavoured regional cheese) helps to add a delicious twist to the tomato sauce.

Mozzarella cheese pearls and pepperoni in production at Valerio’s.

LSCo also offers a delicious range of Mediterranean Antipasti and Pesto Sauces, Green & Black olives, Aubergine & Olive, and Red & Yellow Pepper that are all classic combinations, ideal for serving as a starter with pizza bread or focaccia. They are also suitable for use as a topping on any pizza. For example, their Basil Pesto and their Spicy Sundried tomato Pesto are both versatile products that can be mixed with some mayonnaise or in some hommous to make a delicious starter, or put directly on to a pizza.

LSCo’s tomato sauces and antipasti products are available in convienient 1.5kg foodservice tubs. All LSCo sauces are free from added sugar, artificial colours, and other additives and suitable for vegetarians (www.littlesauce.co.uk).

Valerio's, who have specialised in the manufacture of pizza toppings for over 45 years from its dedicated dairy and meat plant in Bedfordshire, also pride themselves on their authentic Italian approach to their production. The company boasts a state of the art Italian production line for its authentic mozzarella pizza topping, which is available in block, grated or cubed variety, and they also specialise in the daily production of fresh fior di latte, offering a range from 2g pearls to 125g balls.

Today, Valerio reports that its mozzarella pizza topping has become very widely used throughout some of the best known restaurant chains in the UK. The company uses only UK Farm Assured milk and is accredited to BRC Grade-A standard. The pepperoni sausage they produce can is also a popular pizza topping and is produced with authentic Italian spices to a traditional Italian recipe using a unique fermentation and curing process and only lean cuts of pork (this product is available either presliced or in a whole sausage format and in a range of varying spice levels).

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by Dairygold

Pizzamelt has been developed to show Dairygold’s commitment to offer our customers a consistent product with exceptional flavour and functional characteristics.

Extensive research has shown the larger grate size which Pizzamelt is based on helps achieve a more consistent cook.

Pizzamelt is manufactured using the “best” Mozzarella and finest natural Cheddar cheese, specifically selected for use as a pizza topping.

Pizzamelt has exceptional taste, with excellent melt and browning properties and offers consistency, first time every time!

2010

9.6 mm, Baby dice 5mmx5mmx3mm, Long dice 4mmx4mmx23mm. All cases of 6x2kg.

Pizzamelt Green 100% Mozzarella

Pizzamelt Red 80/20 Mozzarella/Cheddar

Dairygold are members of the Pizza and Pasta Association and sponsored the Pizza Restaurant Awards at this years PAPA awards

Pizzamelt Blue 70/30 Mozzarella/Analogue

For further information please contact Anthony Kourellias, Sales and Development Pizza Tel. 07525 991723 or email akourellias@dairygold.co.uk

www.papa.org.uk

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PAPA Industry Awards 2010

PAPA Awards 2010 Shortlist The shortlist for this year’s Pizza, Pasta & Italian Food Awards has now been finalised. The winners will be announced on the night of 11 November 2010, when the annual gala dinner will be held at the Lancaster London Hotel, to reward and celebrate the continuing success and innovation of the UK’s pizza, pasta and Italian food business

2010

SPONSORED BY

CHEESE

■ The Stable, Bridport, Dorset ■ Tamburino, Yeovil

Overall Operator Award (sponsored by Stateside Foods) No shortlist is published in this category

Independent Delivery Operator Award (sponsored by Haagen Dazs) ■ Lupa, London ■ Luciano’s, Wolverhampton ■ Organica Pizza Company, London ■ Pizzaface, Brighton ■ Red Tomato, Doncaster ■ Sub Xpress, Peterborough

Pizza Restaurant of the Year Award (sponsored by Dairygold) We had a record number of entries in this category and the following have been shortlisted: ■ Bella Napoli, Glasgow ■ La Favorita, Edinburgh ■ Amarone, Glasgow ■ San Carlo, Manchester ■ Pizzeria Rustica, Richmond ■ Little Pizza Kitchen, Liverpool ■ Rossini’s, N. Ireland ■ Rocket, London

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Pizza Chain Restaurant of the Year Award ■ Ask ■ Pizza Express ■ Di Maggio’s ■ Pizza Hut Italian Food Chain Restaurant of the Year Award ■ ASK ■ Pizza Express ■ Bottelino’s

Chain Delivery Operator Award (sponsored by Hugall) ■ Papa John’s ■ Domino’s ■ Firezza Ltd ■ Village Pizza ■ Basilico

Italian Food Restaurant of the Year Award (sponsored by Pasta King) ■ L’Ariosto, Glasgow ■ Bella Napoli, Glasgow ■ Battlefield Restaurant, Glasgow ■ La Locanda, Gisburn ■ Il Forno, Liverpool ■ Brocca Antica, Twickenham ■ Nonna’s, Chesterfield ■ La Piazza, Bristol

■ Milano’s, Leominster ■ Spagetti Tree, Walton on the Hill ■ Paperino’s, Byres Road, Glasgow

Supermarket Frozen Pizza Retailer of the Year Award (sponsored by Freiberger) There is no shortlist published for this award

Convenience Store Frozen Pizza Retailer of the Year Award (sponsored by Avalon) There is no shortlist published for this award

Supermarket Chilled Pizza Retailer of the Year Award (sponsored by Northern Foods) There is no shortlist published for this award

Convenience Store Chilled Pizza Retailer of the Year Award (sponsored by Pizza Express) There is no shortlist published for this award

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PAPA Industry Awards 2010

Supermarket Pasta Retailer of the Year Award (sponsored by Pasta Reale) There is no shortlist published for this award

Convenience Store Pasta Retailer of the Year Award (sponsored by Barclaycard) There is no shortlist published for this award

Manufactured Pasta Product of the Year Award (sponsored by Rondanini) Retail Shortlist ■ Tesco Finest Asparagus Ravioli ■ Fresh Pasta Company Handmade Spinach, Ricotta & Walnut Tortelloni ■ Pasta Reale Simply Stir In Spinach & Ricotta Tortelloni ■ Tesco Roasted Garlic Mushroom Pasta ■ Asda Extra Special Carne Misto Bauletto ■ Waitrose Penne Arrabiata with Chicken ■ Giovanni Rana Trattoria Range – Porcini Mushroom ■ Morrisons Chicken & Pesto Pasta ■ Creative Foods Pizza Hut Lasagne Bites Catering Shortlist ■ Ticco Ltd Premium Chargrilled Italian Vegetable Girasole ■ Millifoods Ltd Chicken and Mushroom Pasta Bake ■ Brakes Baked Beef Lasagne

■ Tesco Italian Stonebaked Bolognese ■ Morrisons Thin and Crispy Sweet Chilli Chicken ■ Co-operative Italian Limited Edition Chilli Beef Indulgent Category Shortlist ■ Tesco Finest Mozzarella, Tomato and Basil Pesto ■ Asda Extra Special Four Seasons Pizza ■ Co-operative Truly Irresistible Pastrami Pizza ■ Waitrose Piemonte ‘inspired’ pizza ■ Sainsbury’s Taste The Difference Yorkshire ham, mushroom and mascarpone ■ Aldi Specially Selected Italian Stone Baked Caprese Innovative Category Shortlist ■ Tabasco Spicy Smokin’ BBQ Chicken Pizza ■ Tesco Chicken, Bacon and Fontale Calzone ■ Tesco Red Hot Pepperami Pizza ■ Morrisons Tandoori Chicken Feast ■ Sainsbury’s Taste The Difference roasted butternut squash, crumbled feta and caramelized onion ■ Asda The Scorcher: The Extreme ■ Pizza Express New Lighter Pizza - Vitabella

New Ingredient of the Year Award (sponsored by Papa John’s) ■ Eurilait Soignon IQF Goat Cheese Pearls ■ Leathams Red and Yellow SunBlush® Baby Plum Tomatoes ■ Rondanini sliced pancetta ■ Bap Express Food Service Rapeseed Oil

■ Tugo Food Systems Pizza & Pasta concept ■ Kerry Foods Morrisons ‘One Pot’ Lunchtime Pasta meal range ■ Ticco Foods Piadina ai Carciofi ■ Brakes Sunblaze tomato and mozzarella salad

Host on table Sponsored by:

Pizza and Pasta Lunchtime Award ■ Compass Trattoria Pizzeria concept

The UK’s No 1 Topping The SuperTops range is the market leading brand of toppings, offering superior quality and taste, as well as ease of handling.

Manufactured Pizza Product of the Year Award (sponsored by DK Foods)

Whether you are striving for the perfect pizza or looking to add that sensational finishing touch to a pasta dish, you will find all the variety, flavour and colour you need with SuperTops.

Everyday Category Shortlist ■ Weightwatchers Caramelised Onion and Feta stonebaked ■ Sainsbury’s Spicy Meatball Melted Stuffed Crust ■ Asda Loaded Triple Pepperoni stonebaked

All products in the SuperTops range are quick frozen to ensure free flowing serving and no wastage, resulting in excellent portion control, be it a hot and spicy pizza or a more healthy option.

www.papa.org.uk

For more information about the UK’s favourite pizza toppings

telephone 01926 475680 21

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The Final

PIZZA CHEF of the year 2010

he four regional heats for the Pizza Chef of the Year have now been held throughout the country.

The judges tasted over a hundred pizzas to find the category winners in each competition, who will now go forward to compete at the final for the overall title in each category, with one person winning the overall title of Pizza Chef of the Year 2010.

The final competition will be held prior to the awards dinner,

T

Northern Heat Finalists

Winner of the Birra Moretti category Domenico Crolla, Bella Napoli, Glasgow – Moretti Carpaccio Pizza Highly commended: Thomas Mullin, Rossini’s – Pesto Chicken and Pancetta Pizza

This competition was held on Monday 4 October, at Stateside Foods test kitchen, Westhoughton, Bolton, when seven semi finalists competed in the four sponsored categories Winner of the Tulip Supertops Toppings category Comron and Darius Hayati, Red Tomato Pizza, Doncaster – Pizza Bites Highly commended: Alex Lawless, Little Pizza Kitchen, Liverpool Winner of the Bel UK Leerdammer Cheese category Roberto Cinti, Pizzeria Italia, Southport – The Molisana Highly commended: Comron and Darius Hayati, Red Tomato Pizza, Doncaster Winner of the Whitworth Bros Pizza Flour category Alex Lawless, Little Pizza Kitchen, Liverpool – Mushroom pizza Winner of the Birra Moretti category Emma Higgins, Nonna’s, Sheffield – Crayfish and Prawn Chilli Pizza

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at midday, in the Westbourne Suite of the Lancaster London Hotel, Lancaster Terrace London, on Thursday 11 November and all are welcome to attend the competition (refreshments will be provided).

A panel of judges representing the industry at large will have the job of deciding who will be taking the title, with the eventual winners being announced at the awards dinner.

Scotland Heat Finalists This competition was held at New Concept test kitchen, Glasgow Road, Glasgow, on Tuesday 5 October when eight contestants competed in the four sponsored categories Winners of the Tulip Supertops Toppings category Joint winners: Darren Smith, Battlefield Restaurant, Glasgow – Calzone Polpetti Thomas Mullin, Rossini’s, N. Ireland – Pepperoni, chilli and garlic pizza

Winner of the Bel UK Leerdammer Cheese category Domenico Crolla, Bella Napoli, Glasgow – Chicken Korma Pizza Highly commended: Roberto Scarano, Eatalias – Pizza Porca Vacca Bianca Winners of the Whitworth Bros Pizza Flour category Joint winners: Darren Smith, Battlefield Restaurant, Glasgow – ‘Pizza Plate of Antipasti’ Domenico Crolla, Bella Napoli, Glasgow – Strawberry and Almond Pizza Treat

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Grill it, grate it, melt it.

And make perfect pizzas, too.

Leerdammer Mature is a delicately intense cheese that compliments all types of pizza toppings, never overpowering other ingredients. It performs well when heated, maintaining its flavour without ever becoming greasy. Like Mozzarella it has a stringy texture when melted and keeps its colour, creating pizzas that look and taste delicious every time. Also supported by a ÂŁ3 million communications campaign, Leerdammer is the perfect choice to offer your customers something different.

Available as 2kg grated bags, 2.8kg and 11.5kg blocks.

If you would like a sample of Leerdammer

Leerdammer Mature, proud sponsor of the Cheese Pizza Of The Year at the Pizza Designer competition

Mature to use for entry into this year’s Pizza Designer competition, please email your name, address and contact number to bfoodserviceuk@groupe-bel.com

2010 For more information email bfoodserviceuk@groupe-bel.com

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South West Heat Finalists

South East Heat Finalists

This competition was held at Meadow Cheese test kitchen, Ledbury, on Monday 11 October when seven semi finalists competed in the four sponsored categories

This competition was held at Equipline test kitchen, Uxbridge on Tuesday 12 October when seven contestants competed in the four categories

Winner of the Tulip Supertops Toppings category Karl Camiar, Sentino’s, Birmingham – Porcini with meatballs and tomato porcini

Winner of the Tulip Supertops Toppings category Peter Puntrello, Subxpress, Peterborough – BBQ Meat Feast Pizza

Winner of the Bel UK Leerdammer Cheese category Karl Camiar, Sentino’s, Birmingham – Scallops in pancetta

Winners of the Bel UK Leerdammer Cheese category Joint Winners: Pasquale Spaziano, Pizzeria Rustica – Three cheese and chorizo pizza

Winners of the Whitworth Bros Pizza Flour category Joint winners: Giuseppe Ferraro, La Piazza, Bristol – Smoked trout, crabmeat and sundried tomato pizza Matthew Camps, Little Italy, Newquay – Cornish spider crab pizza Winner of the Birra Moretti category Matthew Camps, Little Italy, Newquay – Moretti sausage pizza

Cesare Marinaro, Pizzeria Venezia – Dutch Delight Winner of the Whitworth Bros Pizza Flour category Elia Tavernese, Organica Pizza Co. – Butternut squash, spinach, gorgonzola and red onion Winner of the Birra Moretti category Denis Bada, Organica Pizza Co. – Chicken in Birra Moretti with roasted peppers

We would like to thank the judges at the heats: Camilla Deane, Bel UK; Simon Roderick, Tulip; Jamie Winwood, Domino’s; Angela Trofymova, The Cheese Cellar; James Woodman, Birra Moretti; Kenny Luke, Aberdeen City Council; Tony Burton, Bel UK; Jonnie Archer, The Cheese Cellar; Janet Carroll, Bel UK. We would also like to thank Stateside Foods, Bolton, Equipline, Uxbridge, New Concept, Glasgow and Meadow Cheese, Ledbury for hosting the competitions.

Stylish backdrop The impressive showroom of New Concept Scotland Ltd (www.newconcept-ltd.com in Glasgow provided a fitting location for the Scottish round of PAPA’s Pizza Chef of the Year competition.

Founded and run by Sandro Formisano, the company has now been operating for nearly thirty years, and prides itself on working alongside its clients from the planning stage right through to the design and supply of front of house fixtures and fittings. Many of its ranges and products come direct from Italy, such as some top of the range refrigerated displays, and so projects can take anything between six weeks to six months to be completed, depending on the complexity of what’s required.

New Concept can supply catering equipment and the fittings too. The company has helped to fit out many an outlet north of the border, but it has also been commissioned by restaurants, bars, hotels and cafés elsewhere to come up with plans for a stylish refurbishment. For

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example, it has carried out work for Brio in Leeds, Café Concerto in London and Silvano’s in Newcastle.

“It doesn’t matter for us if the customer wants a single pizza oven or the whole new place,” says Sandro Formisano.

“Everyone gets good service, whether a small or large chain. The customer of today prefers to re-enforce their lifestyle by eating, drinking and socialising in stylish, modern surroundings.”

Needless to say, a good selection of what New Concept can supply is always on show in the showroom at the firm’s Clydesdale premises. They also run a ‘live’ kitchen that’s favoured by oven suppliers, Rational, due its stylish looks, and where visitors are able to see catering equipment in action, as well as get a practical feel for how things might look and work in their own catering environment.

In recent years, the firm notes that sleeker designs and finishes have definitely been the order of the day for Italian restaurants many of whom, they

report, have long since dispensed with the ‘chianti, candles and checked tablecloth’ approach. Whatever trends come and go, New Concept will continue to provide a suitable venue in which restaurateurs can help decide upon suitable equipment and design for their own businesses.

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independents

Independent operators Independent restaurant businesses that stand the test of time and remain in the same, often family, ownership across the years are an increasingly rare breed after an intense few years of buy-outs, takeovers and strong competition from new food concepts backed by investors who, prior to entering the food business, would have been found in the City. Here, we provide an insight into some of the secrets of independent success.

Spaghetti House, London Spaghetti House has been celebrating 55 years of operation this year, having originally started operation in 1955 as a restaurant and since evolved into café, restaurant and pizzeria to its loyal band of customers, many of whom have celebrated birthdays and other notable events in their lives there, and will no doubt continue to do so for years to come.

Arguably, Spaghetti House was the fore-runner of many of the Italian restaurants that started to appear in the UK during the 1950s and 1960s, and is a shining example of how an independent, privately-owned and family-run restaurant chain can remain true to its original principles yet embrace change at the same time.

It was founded by two friends Simone Lavarini and co-founder, Lorenzo Fraquelli who met up in 1948 at a popular meeting place for Italians at the time, Bar Italia in Soho’s Frith Street (then called Bianchi), where they came up with their “spaghetti, but not on toast!” idea.

The duo’s vision was to start a restaurant based on a true, authentic Italian dining experience in a welcoming environment that was more home than restaurant, and serve reasonably priced, wholesome food and wine.

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first Spaghetti House was opened in London’s Goodge Street (at the time at the heart of a busy, image and clothes-conscious area with a university near by). Indeed, it was the buzz of this area and site that subsequently helped turn them into a household name.

The Goodge Street opening was the culmination of a seven year dream for Simone and Lorenzo, who had each spent the intervening years building their experience by working in different roles. Lorenzo worked at the original Quaglino’s in London and Simone at a hotels in France, then in Lausanne, Switzerland (the latter which he describes as

having been “paradise and a revelation” and where he qualified as a maitre d’h) before returning to the UK, although he had actually really been on his way to Venezuela. It was a letter of recommendation from a hotel he had worked at in France that helped to secure him a job at the Savoy Hotel, which led to a six month spell as a butler at a country house in Wiltshire, during which he admits he acquired a taste for the country life. After this, he also worked at London’s Waldorf Club.

When chatting with Simone Lavarini - now in his eighties about the bygone decades he has

Back row, Spaghetti House Westfield manager, Mauro Scomerza, executive group chef Marco Giordano, Westfield head chef Gaetano D’Avanzo, Stefana Lavarini (marketing director), Luigi Lavarini (managing director) and sitting, Simone Lavarini.

experienced, not least the fifties and sixties, it is clear that these were special times, the likes of which we are unlikely to ever see repeated in terms of pioneering spirit and personal determination of people to improve their quality of life and future outlook in the aftermath of a war-ravaged Europe. In those early days, Britain, in his view, was one of the poorer countries in Europe in many ways when compared to the others he had seen and worked in during the start of his own hospitality career just after the war. However, the potential and rate of change taking place here at the time was obviously something that appealed greatly.

“There was a spirit of fun in London, and in many ways they were fun-loving, care-free times,” he recalls. “It was a melting pot of young people, and when we started we would often have queues of people, with some sitting on a wooden box to be closer to the kitchen! In fact, at certain times now, we can still get queues,” he is quick to point out.

Initially, they had started out with a junior partnership in Jermyn Street’s Mocaris, a West End caffè espresso bar, which led to them branching off on their own in their first joint venture – the Bamboo bar in Golder’s Green, and north London’s first coffee house. It was two years later when they were able to open the first November 2010

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independents and Lorenzo had also become brothers-in-law, having married two sisters.

Top and middle, the first Spaghetti House in Goodge Street, London.

Inside the latest Spaghetti House at Westfield, London.

ever Spaghetti House on Goodge Street.

Between 1955 and 1959, the Goodge Street restaurant extended to occupy four floors, with further Spaghetti Houses

www.papa.org.uk

opening at other sites, including Knightsbridge (the future location of the infamous ‘Spaghetti House siege’ of 1975), and Bloomsbury, with many other locations set to follow. In the mean time, Simone

Step by step Unlike the perhaps frighteningly rapid expansion paths we have been used to seeing in recent years, at Spaghetti House it has been more a case of a careful selection process by which suitable sites have been selected slowly but surely to help foster business growth based on secure and successful foundations. They have also stayed in London.

“We were aware of our Knightsbridge site when it was originally owned by Egon Ronay,” recalls Simone Lavarini of their second site. “At the time we were in the know that it might be come available and we decided that it would be the right location and right for us and the Spaghetti House brand. We also felt that we always had a good understanding of public demand, having always looked carefully at the London restaurant scene.

“Up until 1975/76, people wanted a comfortable environment to be in,” he observes. “They wanted their favourite dishes, their favourite waiter, and were habitual. With the 80s recession, pockets were affected, and pasta served as a meal in its own right in a bowl accompanied by a glass of wine became popular. But up until then three courses had been the order of the day, and pasta associated with being a starter only.

“Our area of knowledge has been the West End and Central London,” he explains, “and we have seen evolution and been prepared to constantly tweak things, such as our menu content and décor. We are prepared to meet contemporary requirements, but never forget our roots. So certain spaghetti dishes, lasagne and prawn cocktail may not be around now, but there’s likely to be a contemporary version.”

The Spaghetti House group is now 11 strong (Goodge Street, Shepherd’s Bush/Wood Lane, Bond Street, Charing Cross, Leicester Square, Victoria, Holburn, Oxford Circus, Piccadilly, Knightsbridge and Marble Arch) and employs over 300 people. Its most recent opening, at a cost of £1 million, was its first site in a

retail centre (Westfield London), which it came upon almost by chance when another operator pulled out, and which is ideally located near a cinema complex.

Lorenzo Fraquelli sadly passed away some years ago, but Simone Lavarini still takes a very active interest in the restaurants by personally visiting many of them each week. Simone’s eldest son, Luigi, has succeeded his father as managing director of the company, with Simone’s daughter, Stefana, the group’s marketing director and Simone’s other son, Riccardo, the commercial director.

The food There is no doubt that what has also helped to make Spaghetti House so successful is its menu that has now featured some popular and well established favourites for many years, and was devoted to the ‘Mediterranean diet’ long before it became fashionable.

Needless to say, freshly made pasta dishes, served in the traditional al dente way (with a bite) are a mainstay of the menu, such as the Malfatti a Mano (oversized ravioli made with a very fine pasta and a meat filling). In addition, customers were also introduced to the pleasures of Parma ham, olive oil and fresh parmesan cheese, as well as Chianti wine which came in strawcovered bottles.

Today, the menu still remains true to its original core principles, complemented by a wider selection of wines and having become a showcase for a range of modern-rustic, genuine Italian dishes, as well as classic specialities and home-made favourites. The ingredients are all fresh, Italian, and of the highest quality.

Trademark pasta dishes and stone-baked pizzas sit alongside many new regional, seasonal meat and fish dishes inspired by the chefs’ continuous training and development. Recently, for example, a chefs’ workshop took place in the Le Marche region of Italy.

To celebrate the fifty five year milestone, Spaghetti House showcased some of its best loved recipes, priced at £5.55 including bruschetta ai gamberini piccanti (garlic and chilli prawns on toasted rustic bread), linguine al salmone e

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independents cipollotto (linguine pasta with smoked salmon, cream, mascarpone and chives), and peperonata con polenta fritta (braised peppers with tomato, basil and crispy polenta chips). For five days between 6 September and 10 September it also auctioned of 55 pasta dishes a day for just a £1 each from its web site (www.spaghettihouse.co.uk).

Q&A with John Dammone, Salvo’s What do they believe the secret of their success is?

Ensuring that the burning passion that propelled the business in its formative years is still alive is absolutely key to staying on top of the game. My brother Gip and I are relentless in the way we are constantly evaluating our business to see how we can improve on it. At Salvo's we focus on the total customer experience, not just delivering amazing quality food. I have always believed in the mantra that in order to be successful, "it’s not about being 1000% better at one thing, but 1% better at a 1000 things".

What are the benefits of running your own restaurant as opposed to a franchise, or being part of a chain?

Being independent as opposed to a franchise, or part of a chain, means that we can be nimble and act quickly to any changes that are required in our business. It is a real plus not having to go further up the chain for approval which sometimes means that, by the time something is agreed, the opportunity has past and is lost forever. Plus, of course, there is the satisfaction of being in charge of your own destiny.

The negatives? What are the main challenges to be faced?

The prospect of facing the challenges of running your own restaurant can sometimes be quite daunting and sometimes overwhelming. It is very important to have someone to bounce things off. I was instrumental in setting up the Leeds Restaurant Association some years ago and was one of its founder members. Amongst many benefits, the association has brought to the local restaurant community is the social aspect of being able to converse with fellow independent restaurant proprietors and indeed discuss common challenges. Somehow, when you realise that many of the issues you have to face on a daily basis are shared by others too it can be quite

John Dammone (left) and of brother, Gip Dammone Salvo’s, Leeds.

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comforting to know you are not alone. It is amazing also how, when you bounce things off other people, that a solution can often present itself.

How do they see the future for independent Italian restaurants in the UK? There is no doubt that the competitive landscape of the dining out market is getting harder all the time. On the plus side we are fortunate to be in the most popular dining sector in the UK. The customer enjoys the benefit of dining out in Italian restaurants that, in most cases, can offer the choice of spending on a casual popping in for tea on the way home from work to a full blow out special occasion.

The chains that are emerging as a powerful force are upping their game. They offer the customer in many cases a good consistent product and more importantly at a competitive price.

Indeed many of the chains are so intent on growing turnover in these challenging times that they are embarking on massive discounting that independents cannot compete with. However, the chains that are embarking on this strategy I believe are running the risk of a long term damage to their brand by cheapening its perception in the eyes of the customer. I overhead one customer the other day comment that "it has reached a stage whereby just as no-one would pay full price for a DFS sofa as there is always a sale on, they would never pay full price for a pizza at one popular chain because of its constant heavily discounted offers”. So I believe that independents must hold their nerve and stick to delivering amazing food with outstanding service and remember “Quality is remembered long after price is forgotten”.

What advice would they give to anyone just starting out?

Have a clear goal and vision of what you want to achieve and keep going back to the basics of what makes your business unique. It is quite easy to get sidetracked onto other exciting opportunities after you have been trading for a while. It is imperative in my mind to keep focused on the basic and essentials of whatever your restaurant is offering.

Am I delivering the best quality food, at the correct price point, in pleasant surroundings, and is this conducive to an overall good night out? Stick to simple and basic principles and you won’t go far wrong.

Salvo’s, Leeds The owners of Salvo’s Italian Restaurant, brothers Gip Dammone and John Dammone, celebrated the success of their restaurant recently after winning a Special Award for Contribution to Yorkshire Restaurants at the annual Yorkshire Life Food & Drinks Awards.

“The annual Yorkshire Life Food & Drink Awards is a big event in the restaurant calendar for the Yorkshire region, and to be recognised for our endeavours and given the Special Award is a great honour,” said Gip Dammone.

John Dammone added: “I am sure our father Salvo and mother Nunzia would have been so proud if they were here today. It’s been an amazing year for the full Salvo’s team as we’ve refurbished and improved our sister business - Salvo’s Salumeria and we have won a TV accolade by Gordon Ramsay, scooped two further restaurant awards this year and now we’ve got the cream of the crop with the Special Award for Contribution to Yorkshire Restaurants with Yorkshire Life.

Gip and I strive to make Salvo’s the best it can be, but we think that after 34 years there is still lots to do!”

The Italian restaurant has been in business since 1976 when Salvo Dammone, father of Gip and John opened a little Italian restaurant in Far Headingley, calling it Salvo’s. Gip and John worked with their dad, taking over the reins in the early 80s, with the young men, both in their twenties at the time, taking on entirely different roles within the family business. Gip, with his passion for cooking inherited from his mother and three years working in the two family restaurants in Salerno worked day and night to produce food that the Leeds diners wanted.

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independents John, with his business mind and general front of house manner developed his role as the restaurant’s business manager.

Both brothers worked hard to follow in their father’s footsteps.

Today’s roles have changed for Gip and John, but not to the extremes that you would think.

Gip is still in the kitchen, working alongside executive head chef, Giuseppe Scirrippa, and John still runs the hectic day to day business side of things, assisted by a skilled team of over 50 staff to ensure a smooth operation.

One thing that hasn’t changed, however, over the years is that both Gip and John Dammone make sure that they take time out to meet and greet both old and new customers who walk through the doors of Salvo’s whenever they are in the restaurant (www.salvos.co.uk).

Basilico, London Basilico opened its first shop in 1998, and was the first wood fired pizza delivery company in the UK, and possibly the world to use traditional hand built ovens, as used by Italian families.

The idea was to create the best pizza, not only in the delivery sector, but also in the restaurant sector for home delivery. Before this time, wood fired ovens weren't used, and have since become much more the norm within the industry.

Right from the start, Basilico received positive reviews, including Hardens and Time Out, and many other accolades of which they are very proud. “basilico came about after myself and business partner Russell identified a niche in the market for quality service. We were the first to introduce wood fired delivery to the UK, preparing pizzas as they are made in Italy, to achieve that authentic crispy base,” confirms Asher Svirsky, co–owner of basilico.

“From our first opening in Lavender Hill in 1998, our focus has been on quality, innovation, service and value for money, and since then we have ensured that we retain this ethos. Over the years we have been very careful in our development, ensuring we never compromise on quality, and never offering any discount incentives.”

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Inside the newest basilico store.

basilico pizzas are prepared using their own freshly made dough and tomato sauce, with toppings including prosciutto crudo, goats’ cheese and smoked chicken amongst many others.

Quality, service, innovation and value for money are the cornerstones of the Basilico concept, and alongside the diner experience, they have received recognition from RIBA for the design of the Lavender Hill shop.

They were also the first delivery company to introduce freshly made smoothies, which are still a main feature of the menu today. 12 years on, Basilico now operate six shops across London, with a seventh in the pipe line.

“The biggest move for us was establishing the franchise platform, which took time to develop, whilst ensuring we could operate the brand without compromising any of our core

values,” explains Asher Svirsky.

“The wood fired ovens have a higher cost of operation, and require a higher level of expertise to operate so we take the time to ensure we employ staff we can trust. We accept the slow pace of opening, so that we can ensure we remain true to our concept.

“We introduced smoothies, and the 18” in 1998, followed by build-your-own salads only a few months ago, and have just introduced whole roast chickens cooked in our wood fired ovens.

The tomato and most of our toppings are sourced from Italy, and we only use ‘fior di latte mozzarella,’ which is the best quality. Our most recent opening has been in Crouch End, and we are looking to increase our number of shops, with plans to open four more in the next 18 months.”

Online help The online takeaway ordering web site www.hungryhouse.co.uk has proved of particular help to many independent outlets, not least pizza delivery businesses such as Mamma’s Pizza in Putney who have four outlets and were involved in early trials of the service when it started some five years ago, and have since enjoyed significant success (at the start they were getting five or six orders a week from the site and now they get between ten and twelve a day).

“Hungryhouse will carry out leaflet drops on our behalf advertising the service and we also put their logo on our menus to let people know they can order on line,” says Sorraiya Ramji of Mamma’s Pizza. “We did try having our own web site, but it didn’t work very well. Also, buying the software needed for online ordering is expensive and managing it can be timeconsuming. We find that with hungryhouse, it’s very convenient.

Any changes to our menu, which we can tell them about via email or fax, are usually uploaded within 24 hours.”

You will not find the major chains on hungryhouse, but you will find a wide choice of

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Proven to be the best hot bag delivery system

www.papa.org.uk

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independents independent food outlets to choose from. This is not an issue, feels Sorraiya Ramji, as customers can leave their feedback comments, and it is often these that will draw in new customers. hungryhouse receive a percentage of each order placed, and has now hit the milestone achievement of 2,500 restaurant partnerships. At its start, it inspired Dragon’s Den tycoons to shake hands on a £100,000 deal and reports that it has doubled its number of restaurant partnerships in just 14 months, with their web site receiving a steady increase in restaurant partnerships from all areas of the UK as restaurant owners become increasingly aware of the growing trend amongst consumers to find an online solution to everyday tasks.

The site allows users a quick and easy way to view menus, order and pay for takeaways online, with meals delivered straight to their door for convenience. Facilitating more than £200,000 worth of takeaway orders every week, the site also gives users access to more than 125,000 customer ratings, amplifying natural word of mouth and helping them make an informed decision about which restaurants to place an order with.

Launched in 2006, the web site was projected into the limelight after a successful appearance on BBC’s Dragon’s Den with business tycoons James Caan and Duncan Bannatyne shook hands on a £100,000 deal with hungryhouse.co.uk, having been impressed with the pitch which demonstrated the benefits of

ordering takeaway food via the Internet. Investment was offered and also accepted from another investor after the show initially aired.

“We were so happy to reach the milestone of 2,500 restaurant partnerships, especially given the extensive growth we have witnessed in the past 14 months,” says Mandeep Singh, national sales manager of hungryhouse.co.uk. “It seems that restaurant owners are growing increasingly savvy as to the powers of the Internet, and as so many consumers now turn to it to order a delivery, it makes sense that restaurants are signing up in large numbers.”

“We have certainly seen a large increase in the number of users on our site in the past 12 months alone, something I think you could

put down to the increasing time restraints of modern life,” adds marketing manager, Graeme Horne. “Ordering your takeaway online not only creates a time oasis, but it’s a convenient and relaxing way to order a delivery, and relaxed customers place larger orders! Hitting this milestone is a great boost; it shows that the word is spreading amongst local businesses and small to medium chains that hungryhouse.co.uk can help them compete with the large brands online.”

The web site received a WebUser Gold Award in 2009, with its ‘Ease of Use’ and ‘Features’ highly commended. hungryhouse.co.uk was also recognised with the BT Essence of the Entrepreneur 2010 award, and included in the prestigious Smarta 100, 2010.

Attracting and retaining quality staff Recruiting and retaining quality staff is a constant challenge, but vital to the ongoing success of many an indepently-run operation. COREcruitment (www.corecruitment.com) – a recruitment company in the hospitality, leisure, FM and service industry markets – have identified six ways of attracting and retaining key talent.

1. Capitalise on interest Visitors to your web site are already interested in your brand, so capitalise on this by highlighting existing career opportunities on the home page with a link through to the careers section of your site. You can also enhance the employer brand by including a list of employer perks and testimonials showcasing employee success stories (e.g. front of house assistant who progressed to hotel manager). If you are a small operation this can be as simple as including positive testimonials from existing and past employees.

2. A good referral Referrals are an excellent way of attracting passive job seekers. Recommendations from trusted sources (particularly from employees recommending ex-colleagues) provide very strong candidates. We’d recommend not offering an incentive for leads as nonincentivised referrals guarantee there is no bias involved. Ultimately leads will be less frequent but they will be stronger.

3. Think about using a psychometric specialist When recruiting at management level it’s

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worth thinking about investing in hiring a specialist to carry-out psychometric tests. When carried out alongside structured interviews, CV and referral review these tests help provide insight into how people work and what makes them tick – enabling you to better predict a person’s future behaviour and success in a new role.

According to the annual recruitment and retention survey by the Chartered Institute of Personnel and Development, such tests are currently experiencing a resurgence in the UK (the survey revealed that 70% of UK companies with more than 50 employees use psychometric testing). Psychometrics can cut recruitment costs by 30-40% and reduce the time a new recruit takes to become fully effective - in other words, testing offers hard, bottom-line organisational value.

4. Invest in your best Great employees can be very difficult to find.

When you do find someone passionate, dedicated and interested in your business encourage them to get involved – you never know where it might lead them, and ultimately your business. Smaller niche operators have a real opportunity here to develop a strong employer brand to accompany their reputation. Employee engagement is an excellent method of developing a strong service ethic within the business. COREcruitment, for example, deal with one niche retailer in London who offers excellent staff benefits, extended holidays

and extensive staff training, as a result there is a very low turnover of staff and managers (compared with industry averages). A happy motivated employee will actively enhance your business and drive others to achieve.

5. Training Develop a training schedule to demonstrate the business is investing financially in the professional development of its employees.

Empowering employees to develop the schedule will guarantee they feel supported and motivated in their roles. If you invest in their future they will be more likely to reciprocate with commitment and enthusiasm.

6. Manage from down up Employees are more committed to the success of a business when they feel part of the decision making process. Pro-actively seek input and opinion about the business and its future plans. Take onboard what employees say - they will see the business from a more autonomous perspective providing invaluable insight.

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Go on a date...

With the 2011 pizzapasta and Italian Food Year Planner Dimensions 92mm x 107mm £200 (plus VAT) to PAPA members £250 (plus VAT) to non members

Editor: Clare Benfield T: 01291 636336 E: clare@jandmgroup.co.uk Advertising: Andrew Emery T: 01291 636334 E: andrew@jandmgroup.co.uk

pizzapasta and Italian food magazine

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2010 Features

January/February – Issue 136 Online Options | Market Moves | Cheese March/April – Issue 137 Franchising | Ovens | Drinks May/June – Issue 138 Ice Cream and Desserts | Catering equipment | Packaging July/August – Issue 139 Pasta | Bread & Bases | Independent Operators September/October – Issue 140 Delivery | Toppings | Menu engineering November/December – Issue 141 New Product Review | Food to go | Wood Fire Ovens | Awards Review

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wine

Southern selection

The wines from the south of Italy are less well known here than many of those from the north of the country. However, with the southern Italian region of Campania seeking to raise the profile of all of its produce these days, Campanian wines look set for a higher profile and greater appreciation too.

Land of wine As any visitor to Naples and the surrounding countryside soon discovers, Mount Vesuvius presides over all, with past eruptions having had a marked effect on not only the shape of the landscape, but the richness of the soil itself in terms of its fertility that has proved ultimately beneficial to both the tomato growing and mozzarella production which this area is renowned for.

Specifically, it is the presence of limestone which assists in the production of white wines in terms of minerality, and the loose soil and presence of volcanic ash that offers unique traits for red wine production, point out the Mastroberardino winery (www.mastroberardino.com) in Atripalda, Campania, who have been producing fine wines for over 200 years across ten generations, having been originally founded in 1878.

Contrary to what you might assume to be the case for an invariably hot, southern Mediterranean location, this region actually experiences a greater range of daily temperatures than might be expected, leading to the possibility of varying microclimates, particularly during the summer, and enabling the grapes to ripen slowly and promote more concentrated flavours.

Ventilated vineyards and varying altitudes, such as those at the 34

pizzapasta AND ITALIAN FOOD

Mastroberardino vineyards, also help promote ideal grape growing conditions.

Archaeological excavations and research conducted in and around Pompeii – the famous city that was ‘frozen’ in time after the Vesuvius eruption of 79AD – confirmed that vines were being cultivated by the inhabitants there. The Greeks are also known to have valued Southern Italy in terms of its wine, referring to it as a whole, and its regions, as being “enotria” (land of wine).

Far more recently, in 1996, it was the Mastroberardino winery that was selected by the Soprintendenza Archelogica of Pompei to reintroduce vine growing in the ancient city of Pompeii, an invitation made in no small part due to the winery’s extensive experience of and devotion to utilising local grapes.

This winery has land across several parts of Irpinia, but in Pompeii, the challenge was to replant the vineyards there with the same historic vines that, two thousand years ago, had defined the wine making tradition of the area.

The Mastroberardino winery met with success and was subsequently able to release their first vintage of ‘Pompeii wine’ in 2001. Called Villa dei Misteri, this highly regarded wine is produced in a limited quantity of around 2000 bottles a year, and is characterised by a ruby red colour and complex bouquet

(described as being ample and intense, with persistent, spicy and red fruit notes).

However, the Mastroberardino winery, is, of course, primarily well known for many other leading wines of the Campania region –

Taurasi (its flagship red), Greco di Tufo and Fiano di Avellino.

Indeed, over successive generations, it reports that it has set out to develop, but at the same time safeguard, the indigenous varieties of grape November 2010

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wine branding. However, attitudes are changing with UK wine importers such as Essex-based Casa Julia (www.casajulia.co.uk) now working in conjunction with Mastroberardino to actively help raise awareness and deepen the understanding of these historic wines within the UK Italian food trade, and so far having achieved particular success in London.

(Greco, Tiano and Aglianico) that, at one point after the Second World War, were under a very real threat of extinction.

Much of the wine from Italy’s south has gone for home consumption, to the US, or been exported to France and Germany, with one argument being that these European countries have a greater appreciation of wine traditions than the UK, which, the argument continues, is all too often focused on brands and

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Types Campania’s most well known wines are the red Taurasi, the white Fiano di Avellino and the Greco di Tufo wines which all originate from the Irpinia hills.

Strong Taurasi reds – made mostly from the Aglianico grape – are widely acknowledged by many as being comparable with wines of the north, such as Barolo, Barbaresco and Brunello, and are best consumed after aging for some 15 to 20 years. An authentic Taurasi red wine should have been aged for at least three years prior to bottling, with one year spent in wood.

Similarly, but somewhat unusually for a white wine, Fiano di Avellino - perhaps the most famous dry white wine of Southern Italy - also improves with age, and is best consumed after five to six years of aging or more, with some bottles still drinkable after 15 years of aging.

This wine must be made from at least 85% Fiano grapes to carry the Fiano di Avellino name.

Greco di Tufo is the name of both a grape and a white wine, and as the name suggests, was a type of grape originally brought to Italy by the Greeks. It is associated with the village of Tufo where the grape grows very successfully on the volcanic soil. A crisp, but intensely fruity wine, it is ready for drinking after three to five years storage, and can be kept for up to twelve years.

Another important type of wine from this region that pairs well with pizza – the grapes of which are grown directly on the slopes of Mount Vesuvius - is Lacryma Christi del Vesuvio (literally translated as “the tears of Christ on Vesuvius” after the fable that says that on ascending to heaven, Jesus wept tears of joy as he looked down and saw the beautiful Bay of Naples). This wine can be found in red, white,

rose and even a sparkling version.

A representative selection of many of these impressive wines were available for tasting recently at an event organised by Italy’s

new association of top wine producers (the Istituto del Vino Italiano di Qualita – Grandi Marchi, www.istitutograndimarchi.it).

‘Volcanic’ wine

The Villa dei Misteri project started in 1996, when the Soprintendenza Archeologica of Pompei appointed the Mastroberardino winery to reintroduce vine growing in the ancient city of Pompeii. On that occasion, a number of ancient cultivated areas, located inside the archaeological park, were allocated for experimental purposes.

Wine played a significant role in the lives of Vesuvian people. Archaeological excavations, botanical studies, and the discovery of casts of vine roots and their supporting stakes (forever immortalised by the 79 AD great eruption) confirmed that vine was grown within ancient Pompeii’s city walls, in the gardens and orchards which beautified villas, and especially in the quarters located in the outskirts of the city, near the amphitheatre.

Five vineyards (Oste Eusino, Casa della Nave Europa, Osteria del Gladiatore, Forum Boarium, and Casa del Triclinio Estivo) were established to create an overall surface of approximately one hectare, and following the same cultivation techniques used prior to the great eruption (marked by a high density, close rows supported by wooden chestnut stakes, placed following the imprints preserved by chalk casts where 2000 years ago other stakes had been set), local vines were planted, with Piedirosso and Sciascinoso chosen on the basis of archaeological discoveries, botanic, bibliographic and iconographic studies also carried out on ancient Pompeian frescoes.

The studies were carried out and co-ordinated by the Applied Research Laboratory’s staff of the Soprintendenza Archeologica of Pompei. This laboratory, set up in 1995, is now directed by the environmental biologist Annamaria Ciarallo, with the collaboration of several Italian and foreign universities.

Inside the Forum Boarium vineyard, the largest facing the ruins of the amphitheatre, and near the Great Palestra, is the ancient wine cellar, a small building with 10 buried “dolii” (large earthenware jars used for vinification). “It is strange,” comment the Mastroberardino winery, “that after 2000 years the most refined and sophisticated wine-making techniques continue to be based on the same principle, that of temperature control, making use of cold temperatures.”

In 2001, the first vintage from ancient Pompeii’s vineyards was released in a limited quantity of 1,721 bottles, following the first harvest, vinification and ageing in wooden casks. According to official classification, Villa dei Misteri is a Pompeian IGT (Indicazione Geografica Tipica – Typical Geographical Information). The grapes used are 90% Piedirosso and 10% Sciascinoso. The harvest starts at the end of October and the wine was aged for twelve months in barriques, and for six additional ones in bottles.

The wine’s name was also chosen as a tribute to one of Pompeii’s best-known archaeological sites with the aim of bringing to mind something intriguing that slowly becomes unveiled: the mystery of a deep research capable of over-riding a period of two thousand years.

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menu engineering As a concept, menu engineering has been around for a while now, but it is perhaps not as fully understood as it should be.

Here, Robert Ancill of The Next Idea (TNI) explains exactly what menu engineering is, and Sharon Glancy of Stonebow outlines how its application can help operators to the cope with rising food costs.

Menu engineering explained Robert Ancill (pictured), CEO, The Next Idea (www.thenextidea.net) What is it?

Menu engineering is an interdisciplinary approach in the deliberate and strategic construction of menus.

Sometimes called ‘menu psychology’, the term menu engineering is generally adopted as a standard best practice within the hospitality and restaurant Industries.

The objective with menu engineering is to maximise a concept’s profitability by leading the customer to certain purchases, and avoiding others, in addition to ‘engineering’ recipes to maximise profits at product and category level.

Menu engineering comprises five key areas, namely psychology (perception, attention, emotion/effect), recipe construction and the best balance between quality and cost, managerial accounting (contribution margin and unit cost analysis), marketing and strategy (pricing, promotion) and graphic design (layout, typography).

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Psychology of menu engineering Visual perception is inextricably linked to how customers read a menu. By strategically arranging menu items and categories within the pages of the menu, operators can promote high profit dishes while allowing less profitable dishes to be under stated. This strategy enhances the sales mix profitability, and thus represents a key element in the business’s strategy.

Managerial accounting One of the primary goals of menu engineering is to

encourage purchase of targeted items, generally the most profitable items, and to discourage purchase of the least profitable items. With this in mind, restaurants should first calculate the true cost of each menu item (including condiments and non menu foods such as salt, pepper, oil etc.) therefore extending to all items listed on the menu, and reflecting all costs incurred to produce and serve (each item).

Optimally, item costs should include food cost (including wasted product and product loss), incremental labour (e.g. cost in on site production, dessert production, or additional preparation), condiments and packaging. Only incremental costs and efforts should be included in the item cost, as there will be a static labour requirement in all cases.

After an item's cost and price have been determined, evaluation of an item's profitability is based on the item's contribution margin. The contribution margin is calculated as the menu price minus the cost. Menu engineering then focuses on maximising the contribution margin of each guest's order. Recipe costing

should be updated (at least the ingredient cost portion) whenever the menu is reprinted or whenever items are re-engineered. Some simplified calculations of contribution margin include only food costs.

Marketing (price and promotion) By using guest demand (also called the menu mix) and gross profit margins, the relative performance of each menu item is determined, and assigned one of the following terms (based on the Boston Consulting Group Matrix).

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menu engineering

T

Keeping tabs on ingredients impacts upon a menu’s marketing, as well as cost control.

Stars Stars are extremely popular and have a high contribution margin. Ideally stars should be your flagship or signature menu item.

Plow horse Plow horses are high in popularity, but low in contribution margin. Plow horse menu items sell well, but don’t significantly increase revenue.

Puzzles Puzzles are generally low in popularity and higher in contributions. Puzzle dishes are very difficult to sell, but have a high profit margin.

Dogs Dogs are low in popularity and low in contribution margin.

Basically they are difficult to sell and when sold they are not particularly profitable.

In general, items within a relevant comparable set (for example, entrees, or chicken

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entrees) should be priced to have similar contribution margins - this way, the restaurant would make the same amount of money, no matter what item the guest chooses to order.

Additional considerations While the practice of menu engineering has been around now for about 30 years, and focuses on the combined menu sales mix and item profit, additional factors can come into play in an effort to enhance profitability through careful menu analysis.

A primary area to evaluate is purchasing, as poorly executed purchasing can often lead to substantial overpayments. For example, buying from a large distributor, while providing ease of purchase and convenience, can add up to 50% more on certain ingredient costs thus making a substantial increase in overall food cost (not to mention the elevated carbon footprint). By using local and specialist purveyors,

he Next Idea is a restaurant and leisure consulting group, based in the US, but offers international coverage. It provides capability and expertise via their ability to combine the best elements of some of the most advanced food and restaurant concepts presently found around the globe. They retain the knowledge, experience and ability to take account of regional considerations such as local demographics, culture and weather, enabling their skill set to help when developing uniquely differentiated concepts adopted for a specific market(s).

Philosophically, they report that they see the world as a catalyst of speculative future trends and current consumer mindset, thus creating for their clients an output of new ideas appealing to today’s consumer, while pushing boundaries, differentiating against competitors and the ability to take the lead in their respective markets.

In addition to their extensive management experience, their team of partners and consultants have collectively developed and launched over 40 new concepts, and opened or refurbished over 750 restaurants and cafés worldwide. Their team is experienced in all restaurant and leisure sectors, and they have consulted with some of the world’s most eminent chefs and upscale restaurant groups, in addition to working with clients in the casual dining, franchised operations, and fast food restaurant sectors.

In each project they have undertaken, they have been involved in all areas of the business, and have delivered programmes and plans that have targeted the elevation of concept, operating standards covering best practice in service, infrastructure, and overall quality, in addition to including specifics relating to marketing. Presently they have concept development projects in the US, UAE, (Abu Dhabi and Dubai), Nigeria, China, the UK and India.

restaurants can often reduce their ingredient cost and enhance quality.

The Next Idea demonstrated this exact point when engaged to review the menu of a themed restaurant brand.

Through its discovery stage, it became apparent that, in an age where the consumer was becoming increasingly aware of product quality and value, this client was failing on both accounts, as the menu was essentially provided by a national US distributor, and ingredients were purchased frozen and simply re-heated on site, resulting in a lack of differentiation, high menu prices and mediocre customer satisfaction.

TNI challenged the food production and supply chain process (which was typical for the industry). Our proposal was to produce food from scratch, within the kitchens, which we had concluded would enhance quality and substantially reduce costs. After considerable analysis and trials, we were

given the approval to implement this new operational approach across the portfolio.

The result was a 12% higher customer satisfaction rating, 2% reduction in labour cost, and a massive 4% reduction in food cost.

In summary Menu engineering has been employed by food service industry professionals for many years now, and operators generally possess a sophistication level where work in this area is both very helpful and critical to support a profitable business. It is important to note that, like all other management strategies, menu engineering is not something that can simply be purchased. Success depends on the right mix of products and services, and of course the necessary expertise. In the end, a well-implemented menu engineering programme will represent a significant tactic to elevate food and beverage profitability.

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menu engineering

Coping with rising food prices Sharon Glancy (pictured), managing director of training company Stonebow (www.stonebow.co.uk, a People 1st’s training company, the sector skills council for hospitality, leisure, travel and tourism offering Focus on Food for Profit courses).

Costs critical According to the UN Food and Agriculture Organisation, meat prices have hit a 20-year high whilst recent research indicates that overall food prices have increased by 58%.

If wheat prices increase as expected, this could push the cost of producing items such as bread and pasta up by over 10%. The outlook looks even more challenging for owners of outlets, who already have to contend with an increase in VAT in the New Year.

It’s critical to source food and ingredients at the right price and maintain the same standards of quality for customers whilst securing profits, but can all this be done without comprising on quality? Effective menu engineering, along with other measures, should be able to help businesses secure up to 20% in efficiency savings.

A profitable menu Creating a menu requires skilful planning and efficiency management as this will ultimately determine whether your restaurant makes a profit or loss. The concept of menu engineering involves choosing the right dishes for an outlet based on the cost of the ingredients, the sales price of dishes and the popularity of specific dishes amongst customers. The range of dishes on a menu must deliver a suitable margin, but they must also be pitched at a pricepoint to match your clientele’s expectations. To put it simply, it is about designing a menu to maximise profitability.

One of the key aspects of menu engineering is ensuring that your ingredients are cost effective. As a first rule, do not have items on a menu that 38

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require a range of different ingredients. Construct a menu where a limited number of ingredients can be used across several different dishes. For example, on an Italian menu, use the dough in dough balls, pizza and in garlic bread. The tomato sauce can be used in pasta dishes, pizza and in meatballs too.

As meat prices rise, consider using cheaper cuts as alternatives for your menu.

Doing this should help you produce dishes that have an excellent gross profit. Do not cut down on quality, just shop smarter. For instance, you can substitute beef onglet (Italian lombatello) for prime steak cuts or neck fillet of lamb for lamb cannon.

Provenance It can be expensive when sourcing quality organic produce for your menu but if possible, source the food directly from the producer, cutting out the ‘middle man’.

Sourcing local ingredients makes commercial sense especially if you are on the tourist trail, even on an Italian menu. Featuring local produce specific to your local region is a great way of attracting customers. Highlight it on your menu so that customers are

aware of where the food comes from.

Wheat Wheat is a fundamental element in Italian dishes and if economic analysts are to be believed, the price of this valuable commodity is set to rise. Managers, chefs and restaurateurs should consider what steps they should take, if and when, the price of wheat does increase. Here are some points to consider.

Measure it correctly This sounds simple, but the most common mistake made in measuring flour is to dip the measuring cup into the flour instead of lightly spooning flour into the measuring cup.

This can result in up to 25% more flour than a recipe calls for. When measuring flour, do not shake the measuring cup holding the flour and do not pack it. Using a flat blade spatula, evenly level the flour with the top edge of the measuring cup. Don't use the measuring cup to scoop the flour out of the container. As a guide, one cup of correctly measured flour should weigh approximately 112 grams.

Choice is good From white to wheatgerm and from malted wheatgrain to stoneground, the different types of flour available today make it easy for a chef or manager to seek cheaper alternatives. Explore the different types of flour available from your supplier, but ensure that the quality of your product does not suffer.

Look beyond wheat The good news is that there is a wheat-free recipe for almost every Italian wheat and gluten-based food item. Many people have wheat-related allergies, so a mix of wheatbased and wheat-free products will give customers a balanced choice and also lets you differentiate your Italian restaurant from competitors.

Waste not, want not If we are to make key efficiencies in the kitchen, we

must reduce the amount of food we throw away as a priority. The entire hospitality sector is estimated to waste approximately three million tonnes of food each year.

Tips on reducing wastage Correctly weigh the ingredients. If you want to minimise wastage, all your ingredients must be measured accurately. Check that your digital or analogue scales provide accurate readings.

Make sure that the selection of appropriate kitchen tools such as spoons and spatulas are used for the right ingredients.

Accurate stock-taking is essential. Put in place a rigorous stock taking regime.

Ensure your supplies are delivered on time and only the right quantities of food are ordered to secure key cost savings. Remember that money tied up in stock is not good practice - have minimum and maximum stock levels. If you are not sure how to do a stock check, here’s a quick breakdown.

1. Count all the stock at the beginning of the period and put a monetary value on it (opening stock).

2. At the end of the period add the cost of purchases from all invoices together (purchases) and count all the stock on site putting a monetary value on it (closing stock).

3. Add opening stock and purchases together and subtract closing stock to get cost of food sold during period.

Always specify what you need from suppliers, negotiate the best deals, and be very specific with your orders.

When negotiating with your suppliers, be detailed in the quality expected of the food, the amount of fat on meat, the shelf life of the food and how the food is packed e.g. vacuum packaged.

Consider the size of fruit and vegetables you order. For example, the amount of slices out of one tomato will depend ultimately on what size tomatoes you buy. Consider buying prepared food such as

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menu engineering cooked cold meats, boned fish and peeled vegetables, as this will cut down on staff costs and wastage. They are also easy to store and manage.

Perfect your housekeeping.

It goes without saying, but keeping equipment clean and well maintained helps to produce consistent top quality cost-effective food. There is no use finding out that your oven does not work to full capacity at 200°C after your pasta dish has been in the oven for over half an hour – that’s food gone to waste.

Calculating gross profit In summary, engineer your menu to maximise profitability and efficiency in your kitchen.

Whilst never compromising on quality, make sure your ingredients can be used in as many different dishes as possible, consider using cheaper cuts of meat and where possible source local food. As said, wheat is an integral component of Italian food, so if the price of wheat

increases, Italian restaurants in particular will feel the pinch. It is therefore more important than ever to get your gross profit margins right.

The gross profit percentage can be calculated as follows by calculating your total takings for the period (revenue from sales) less VAT (if applicable), and subtracting all your costs for the period (including labour, premises, other overheads and cost of food sold). This will give you your gross profit for the period.

Then divide your gross profit by revenue from sales (less VAT if applicable) and multiply by 100 to get the gross profit percentage.

A small independent operator should aim for at least 50%. Large chains should aim for 70%, and 75% if you are at the luxury end of the market. Make it clear to your chefs what gross profit you expect them to achieve as a number of chefs have no idea what gross profit their bosses expect of them.

“

OPINION In today’s tough economic climate, one way in which caterers can ensure more consistent pricing is by using processed cheese for many dishes, but without compromising on quality or functionality, point out Meadow Cheese (www.meadowcheese.co.uk), a supplier of cheese and dairy based products into foodservice. “The dairy market has been volatile over the last two years, making it difficult for suppliers of dairy commodities to set prices for any length of time.

This volatility has made menu pricing very difficult.

Increasingly caterers are turning to processed cheese because it offers a number of benefits both in terms of cost and performance,� says Michael Harte, Meadow Cheese’s commercial director. “By investing heavily in technology

and innovation, value-added products can be developed to meet the demands of the every changing dairy market.

Cheese is, after all, a live product. “As well as more stable prices for the end product, caterers can also be assured of product consistency, such as colour, fat content and controlled ‘melt-ability’, with manufactured cheese. This consistency helps to maintain product quality for every dish produced in the restaurant and reduces wastage.�

Meadow Cheese offers a range of both natural and processed cheeses to meet every application and price point. The company also produce soft cheese, liquid cheese, analogue and a range of bespoke savoury mixes and sauces, and their portfolio includes a range of sweet products, such as cheesecake batter mix, custard and mousses.

�

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mushrooms

Mushrooms on the menu

For Italians, the mushroom season is one of the most eagerly awaited times of the culinary calendar. The variety of mushrooms available during the autumn is something to marvel at and the beefy flavour and texture help to ensure an abundance of tasty recipes.

Porcini pizzas This year, Italy reported a bumper crop of porcini (literally translated as ‘little pigs’), and so eager is the search for them that a special licence is now required to protect species and confirm the picker’s ability to identify them. The country has always done a good PR job on this type of mushroom – known as ceps or Penny Buns over here - so much so, that you might have been under the impression that these mushrooms are only be found in Italy. Not so, as professional foragers here will tell you, and as our own similar glut this year has more than adequately confirmed.

But what can you do with them? For those who know exactly what they are looking for and can identify this impressive mushroom (and when picking any wild mushroom, if you are unable to be 110% sure as to what it is, then do not pick it, let alone eat it), there’s free gourmet food to be had, as these nutflavoured mushrooms can be used very successfully as a luxury pizza topping and in creamy pasta sauces, as well as in soups, casseroles and stews.

“Firstly, if I wanted to use the porcini as a topping amongst other ingredients I wouldn’t just use them plain, I would have to sauté them. In a pan, or indeed in the oven, to give them more flavour and a reduced water content,” advises Domenico Crolla, who is defending his Pizza Designer of the Year title this month.

“In a pan, I would start to fry off the mushrooms in some extra 40

pizzapasta AND ITALIAN FOOD

A gourmet pizza bianca created using porcini mushrooms, Bel Paese cheese and thin slices of pear.

virgin olive oil or unsalted butter.

You may wish to add some very finely chopped onions or shallots. Cut these finely so that they are not visible when cooked with the mushroom. Then add some finely sliced garlic,” he explains.

“When you see that the mushrooms are starting to sizzle, add a touch of white wine and

reduce still further, then season with salt and cracked black pepper. You can also add some vegetable or chicken stock granules, but remember to reduce the amount of salt.

Parsley or coriander can also be added. These mushrooms are now turbo charged with flavour to liven up any pizza just as they are.

“Taking things a little further, with the same recipe as above you can add some thinly sliced ‘normal’ mushrooms and cream (or mascarpone cheese). Reduce on a low heat to a thick sauce.

Take off the heat and stir in some freshly grated Parmesan cheese.

“This mushroom sauce can substitute the usual tomato sauce for your pizza, or if you are in the mood for a good plate of pasta, why not add this sauce to egg pappardelle for a wonderful treat. And if your budget allows, grate in some black or white truffle to really bring out the flavour of these mushrooms.”

Domenico Crolla also recommends that a nice pizza bianca with porcini can be easily created by using Bel Paese cheese on the base and thinly sliced pears topped with the sautéed porcini, and then baking until golden brown.

“If porcini are not available, you always can cheat by adding porcini stock granules to sautéed chunky rough cut mushrooms.

This stock will impart the distinctive porcini taste and aroma to the cheaper mushroom,” he concludes.

Mushroom week At Enoteca Turi, an Italian fine dining restaurant in Putney, London, they devised a menu to reflect the mushroom season and recently held a Mushroom Week, offering two dishes for £25.50 and three for £29.50. Proprietor, Giuseppe, and head chef, Massimo created some classic regional November 2010

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mushrooms combinations by selecting the most flavoursome varieties in season.

“Mushrooms are truly exquisite and are seldom used to their full potential in Britain,” says Giuseppe Turi, proprietor of Enoteca Turi. “Mushrooms play a great part in Italian cooking and funghi hunting is a common and thoroughly enjoyed activity by people of all ages across Europe.

Being incredibly versatile, bursting with flavour and appealing to the eye, mushrooms are a delight to present within a dish.

“By offering this eclectic menu, our aim was that both mushroom lovers and those who want to find out what the fuss is about can come together and experience something new.”

The restaurant’s owners, Giuseppe and Pamela Turi, originally come from Puglia in Italy and opened Enoteca Turi in 1990. They place great emphasis on creating real Italian fare using traditional ingredients that are in season and at their best (www.enotecaturi.com).

Mushroom menu Starters ■ Celeriac and wild mushroom soup ■ Porcini trifolati with parmesan-coated deepfried egg ■ Warm salad of calves’ kidney with pied de mouton, garlic and parsley

Tagliatelle with Chestnut Mushrooms and Grana Padano Cream Ingredients 2 tbsp olive oil 250g chestnut mushrooms, sliced 375g tagliatelle paglia e fieno 4 shallots, peeled and sliced A splash of Pernod 284ml single cream 75g Grana Padano, grated 1. Heat 1 tbsp of the olive oil in a pan and sauté the mushrooms for 3- 4 minutes.

2. Remove with a slotted spoon and set aside.

3. Bring a large pan of water to the boil and add the pasta. Cook for 8-10 minutes, until al dente.

4. Meanwhile, heat the remaining tbsp of olive oil in the pan used for the mushrooms and sauté the chopped shallots for 2-3 minutes. Add a splash of Pernod and boil rapidly for 1-2 minutes to reduce the liquid.

5. Pour in the cream, bring to the boil and simmer for one minute before stirring in the grated Grano Padano. Simmer while you drain the pasta.

6. Return the drained pasta to the pan, pour in the Grana Padano cream and the mushrooms and mix well. Serve immediately with a crisp green salad.

Main dishes ■ Tagliolini with chanterelle mushrooms and Parmesan ■ Fillet of sea bass roasted with finferli, potato and white wine ■ Roast breast of pheasant, stuffed cabbage, polenta taragna and black trumpet mushrooms

www.papa.org.uk

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a pizza my world

A Pizza My World 2.30pm

es Hillier, trading director - new business development, joined food innovators Leathams in 1989. Working in the telesales operation in the ‘early days’, Des remembers the truckloads of game that were waiting for him to sell to restaurants across London every Monday morning. 20 years later, and Des has worked on many new product launches, the latest being award winning additivefree guacamole, and played a key role in the growth of the foodservice and ingredients divisions.

Today, Leathams supply over 2,000 specialist products, sourced from around the world, including awardwinning brands Merchant Gourmet®, SunBlush® and Roquito®. Des now focuses on the pizza and fast-food sectors and counts big brands such as Gondola Group, Pizza Hut, Domino’s, Papa John’s and KFC amongst his customers.

2.00pm I’m currently working on a specific menu development presentation for one of my pizza chain customers and need to review all of our pizzarelated ingredients and prepare a bespoke menu to suit their requirements. One of these ‘blue sky’ development ideas could well be on a pizza in the months to come.

At the same time, I plan a couple of meetings with customers to discuss our additive-free guacamole. After winning New Sandwich Product of the Year at this year’s Sammies, we’ve had a huge amount of interest in this innovative product. Produced using high-pressure processing technology, the guacamole combines fresh avocado, onion, chillies, lime and coriander. It’s perfect in wraps, sandwiches or used as a dip and solves the industry’s ageold problem of unripe avocados.

D

7.00am

7.00am I have to start the day with a cup of strong tea, usually in bed watching BBC Breakfast to catch up with the latest news, weather and travel, especially if I’m out of the office at meetings. I’ll then check my emails over a bowl of breakfast cereal before heading out. If I’m working from our head office in South London, I’ll leave home around 7.45am and spend around 30-40 minutes in the car, which is great planning and thinking time for the day ahead.

However, I’m just as likely to push in a CD and sing along to the music of the moment currently it’s a band called The Dentists which certainly gets the vocal cords and adrenaline running, whilst trying to avoid traffic jams!

8.30am

8.30am On arrival at the office, I grab a cup of coffee and answer my 42

6.30pm

emails. I then make a point of catching up with my support team to see if there are issues that need to be addressed and then it’s on with the day’s tasks in hand.

.00am

10 10.00am There’s a meeting to discuss and view the new, smaller packaging option for our diced Roquito® Peppers which we source from South America. I take this opportunity to carry out a QC and taste test on the product to ensure it meets our rigorous quality standards. I have several major customers for Roquito® Peppers in both sliced and diced formats and this latest consignment in a 500g tin tastes delicious, so they’ll be happy.

.30am

11 11.30am We’re always looking to extend our ranges and some Cherry Plum SunBlush® Tomatoes have just arrived so I get the team together for a tasting session. The red and yellow tomatoes are either marinated or un-marinated which is ideal as it gives our customers extra choice. They taste as good as they sound so we agree to start work on launching them – watch this space!

1.00pm

lunchtime I’ll often eat on the hoof, particularly if I’m out at meetings.

I try to bring a packed lunch to the office as there aren’t any eateries or sandwich shops nearby. I tuck into a sandwich or salad and fresh fruit at my desk and check and reply to any emails.

6.30pm I head home to spend some time with my wife and children before they go to bed. I trained as a chef when I left school and do the majority of cooking at home, to my wife’s delight. We share a real passion for food and my work enables us to test lots of diverse ingredients, but tonight it’s a simple pasta dish with a dash of pesto and a splattering of the new Cherry Plum SunBlush® Tomatoes, which will certainly go down well. I’m not a huge TV fan, but will channel surf to find some comedy, music or sport to relax to before heading off to bed.

.00pm

11 11.00pm I’ll check my emails before retiring and double check plans for the following day to ensure I’m well prepared. I sleep soundly and look forward to the weekend and a much-deserved game of golf.

November 2010

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Subscription Form pizzapasta pizzapasta and Italian food magazine

and Italian fo od magazine

Issue 140 Novemb er 2010 www.p apa.org.uk

Subscribe Only today... £55 a and keep in touch with your market with your industry magazine

year

Pizza, Pasta and Italian Food magazine, available on subscription at £55+vat per annum (outside UK £95), is published six times a year and distributed to all those involved in the pizza, pasta and Italian food industry.

Subscribers have access to the Free Advice Line run by the Pizza, Pasta & Italian Food Association and other benefits including discounts and special offers.

SUBSCRIPTION ORDER FORM Please provide the following information: Name of applicant:..........................................................................

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

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

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

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

✁

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

Pizza Delivery/ Take-away Agency/PR

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

I enclose a cheque for £55+vat (£95 outside the UK). Cheques should be payable to PAPA and returned to: Pizza Pasta and Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB or contact 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.

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

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Subscribe on line at www.papa.org.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

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

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

Cooktek c/o MCS Technical Products Ltd MCS Technical Products Building 2, Westmead Industrial Estate, Westmead Drive Swindon, Wiltshire SN5 7YT Contact: Steve Snow Tel: 01793 538308 / Fax: 01793 522324 sales@mcstechproducts.co.uk www.mcstechproducts.co.uk

Dairygold Food INGREDIENTS

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

Dairygold Food Ingredients UK Lancaster Fields, Crewe Gate Farm Industrial Estate, Crewe, CW1 6FU Contact: Mr Matt Lawton Tel: 0870 766 9563 Fax: 01270 530 726 sales@dairygoldingredients.co.uk

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

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 44

pizzapasta AND ITALIAN FOOD

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

Equipline Ltd Ashley House, Ashley Road, Uxbridge Middlesex UB8 2GA Contact: Dena Elderfield Tel: 01895 272 236 / Fax: 01895 256 360 dena@equipline.co.uk www.equipline.co.uk Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Paul Bates Tel: 01749 838100 / Fax: 01749 831247 paulbates@eurilait co.uk www.eurilait.co.uk 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 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: Alan K Rogers Tel: 01606 810900 / Fax: 01606 48680 arogers@glanbiacheese.co.uk GRH Food Company Ltd Cromlech Fields, Y Ffor Pwllheli Gwynedd LL53 6UW Contact: Gareth Hockridge Tel: 01766 810062 / Fax: 01766 819001 gareth@grhltd.co.uk sales@grhltd.co.uk 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 Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 0845 5048050 Fax: 0845 5048051 Email: info@jestic.net www.jestic.co.uk

Kingdom Cheese Co. Glenfield Industrial Estate, Cowdenbeath, Fife KY4 9HT Contact: Phil Morgan Tel: 01383 610114 / Fax: 01383 610526 phil@kingdomcheese.com www.kingdomcheese.com Kiren Foods Unit 3 Small Bridge Industrial Park Riverside Drive, Rochdale Lancashire OL16 2SH Contact: Mr Nazir Mackmood Tel:01706 526732 / Fax: 01706 869749 nazir@kirenfoods.com La Pizza Company Ltd Units 25-26, Holmbush Industrial Estate, Holmbush Way, Midhurst, West Sussex GU29 9HX Contact: Chris Dickinson Tel: 01730 811490 / Fax: 01730 811491 chris.dickinson@lapizzacompany.com Contact: Richard Jansen Richard.jansen@lapizzacompany.com www.lapizzacompany.com Leathams PLC 227-255, Ilderton Road, London, SE15 1NF Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com 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: Jonathan Mellows Tel: 01753 760 800 / Fax: 01753 760 801 jonathan@montana.bakeries.co.uk

November 2010

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index registered suppliers

Pasta King (UK) Ltd Plantation House, Milber Trading Estate, Newton Abbot, Devon TQ12 4SG Contact: Sue Davenport Tel: 0800 458 7898 / Fax: 01626 334481 www.pastaking.co.uk sales@pastaking.co.uk Pasta Reale Ltd Pasta Reale House, Fleming Way, Crawley, West Sussex RH10 9JW Contact: Chris Redman Tel: 01293 649700 / Fax: 01293 649741 pasta@pastareale.com www.pastareale.com Pizza Direct UK Ltd Unit 2, Nile Street, Bolton BL3 6BW Tel: 08702 323336 Contact: Hamid Naraghi info@pizzadirect.com

NEW MEMB ER

Pizza Plus Foodservice Elliott Street, Preston PR1 7XN Tel: 01772 897 696 / Fax: 01772 252 808 Contact: Chris Smith chris@pizzaplusfs.co.uk Contact: Chris Smith cathy@pizzaplusfs.co.uk Saputo Cheese (UK) Ltd The Creamery, Aberarad Newcastle Emlyn, Carnarthenshire, SA38 9QD Tel: 01239 710424 / Fax: 01239 710175 www.saputo.com ServEquip Ltd 214 Purley Way, Croydon, Surrey CR0 4XG Contact: Diane Bowker Tel: 0208 6868855 / Fax: 0208 6817509 info@servequip.co.uk www.servequip.co.uk Stateside Foods Ltd 31 – 34 Great Bank Road, Wingate Industrial Park, Westhoughton Bolton BL5 3XU Contact: Ian Kent Tel: 01942 841200 / Fax: 01942 841201 sales@stateside-foods.co.uk www.stateside-foods.co.uk

The Pizza Pasta & Italian Food Association is the

www.papa.org.uk

The Fresh Pasta Company Compass House, Merthyr Tydfil Industrial Park, Merthyr Tydfil Contact: Sole Nasi Tel: 0845 603 7746 pasta@thefreshpastacompany.com www.thefreshpastacompany.com The Pizza Factory Gateside Road, Queens Drive Industrial Estate, Nottingham NG2 1LT Contact: Fran Barros Tel: 0115 983333 Fax: 0113 3900211 fran.barros@northernfoods.com

Tulip Ltd Seton House, Warwick Technology Park, Gallows Hill, Warwick CV34 6DS Contact: Elizabeth Carreira Tel: 01926 475680 / Fax: 01926 475688 contact@tulipltd.co.uk www.tulipltd.co.uk

RETAIL RESTAURANTS TAKEAWAY DELIVERY OUTLETS

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

Chertsey - Tel: 01932 568000 Papa Pizza Aberdeen - Tel: 01224 211700

Amigo’s Pizza West Midlands - Tel: 07950793999

Parviz Hayati

Bella Napoli Tel: 0141632 4222

Perfect Pizza Wolverhampton - Tel: 01902 797100

Bens N.Ireland - Tel: 028 2564 3399

Pizzeria Bella Italia Bury - Tel: 0161 764 2134

Bentley Restaurants Cambridge - Tel: 01223 322978

Pizza Face

Bottelino’s

Pizza Hut UK

Bristol - Tel: 0117 958 5214

Borehamwood - 0208 732 9000

Capone’s Pizza Parlour Croydon - Tel: 0208 6571731 Ciao Roma Edinburgh - Tel: 07050 169700 Clark’s Bakery Dundee - Tel: 01382 641048

Pizza Margarita Lancaster - Tel: 01524 68820

Di Maggio’s Restaurant Group Glasgow - Tel: 0141 221 6100 Dome City Food Ltd Ilford - Tel: 0207 6133151

Doncaster - Tel: 01302 325000

Brighton - Tel: 01273 699082

Pizza Pan Winchester - Tel: 01962 865 765 Pizza Pantry Cornwall - Tel: 01872 279725 Pizza Pioneer Bury - Tel: 0161 763 1813 Pizza Uno Sunderland - Tel: 07971 885563

Firezza Limited London - Tel: 0207 2210020

Vion Pizza 3 Newtech Square, First Avenue, Deeside Industrial Park, Deeside, Flintshire CH5 2NT Contact: Phil Goodall Tel: 01244 838000 / Fax: 01244 838100 phil.goodall@paramountfoods.co.uk www.paramountfoods.co.uk

Papa John’s (GB) Limited

Giacopazzi’s Scotland - 018907 50317 Italian Pizza Experts Middlesex - Tel: 01932 222909 Jasbeer Dawar Slough - Tel: 07737 636265 La Favorita Tel: 0131 5542430 Lalocanda

Pizza Xpress Hampton Hargate - Tel: 01733 893344 Pizzeria Bella Italia Bury - Tel: 0161 7642134 Roberto’s Restaurant Southport Tel: 07595 309430 Speedy Pizza Southsea - Tel: 023 9287 4414 The Pizza Shop Glasgow - Tel: 07915 655198

Mahmoods

Village Pizza Surbiton - Tel: 020 8399 2293 London - Tel: 020 7708 2255 Twickenham - Tel: 020 8892 0400 Morden - Tel: 020 8640 2200 Eastcote - Tel: 020 8426 2026 Caterham - Tel: 01883 337633

Bradford - Tel: 0845 4667289

Village Pizza

Manhattans Pizza Southampton - Tel: 07974 708299

Winterton-on-sea - Tel: 01493 384476

Gisburn - Tel: 01200 445303 La Piazza Edinburgh - Tel: 0131 2211160 Little Italy Newquay - Tel: 01637 852021

Organica Pizza Co.

Winstons Pizza Co Lancashire - Tel: 01695 627692

London - Tel: 0207 2266007

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

The Association is given direction by a Management Committee comprising:

Russell Allen Basilico*

Phil Welberry Perfect Pizza

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)

45

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index of products ANCHOVIES

COMPUTERS Integer Computers

Donatantonio Ltd Martin Mathew & Co BACON (PRE-COOKED)

COMPUTER DELIVERY MANAGEMENT SYSTEMS Integer Computers

Leathams PLC Minster Fine Foods Tulip Food Service Ltd

COMPUTER SOFTWARE Integer Computers

BEERS

CONCENTRATES Allied Mills C K Food (Processing) Ltd

C Carnevale Casa Julia PLC

DELIVERY BAGS/POUCHES

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

Cooktec Whitco Catering & Bakery Equipment Ltd DESSERTS Meadow Cheese Co Ltd

BREAD, BUNS & ROLLS

DISH/GLASS WASHERS

Montana Bakery

Whitco Catering & Bakery Equipment Ltd

CAPERS

DISPLAY EQUIPMENT

Donatantonio Ltd Martin Mathew & Co

Equipline Ltd Whitco Catering & Bakery Equipment Ltd

CASH REGISTERS Whitco Catering & Bakery Equipment Ltd CHARGRILLED VEGETABLES Eurilait Ltd Leathams PLC CHEESE Bel UK C Carnevale C K Food (Processing) Ltd Dairygold Ingredients UK Eurilait Ltd Glanbia Cheese Ltd GRH Food Company Ltd Kingdom Cheese Co Meadow Cheese Co Ltd Saputo Stateside Foods Ltd Vion Pizza CHEESE (ITALIAN)

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

La Pizza Company Ltd Montana Bakery Stateside Foods Ltd GARLIC SPREAD/MIXES Stateside Foods Ltd HAM Stateside Foods Ltd Tulip Food Service Ltd Minster Fine Foods HAM (PARMA) Leathams PLC Minster Fine Foods HERBS & SPICES C Carnevale HOLDING OVENS Benier UK Equipline Ltd Whitco Catering & Bakery Equipment Ltd

ICINGS Allied Mills

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

Allied Mills

DOUGH ROLLERS Cater-Bake UK

C Carnevale Glanbia Cheese Ltd Kingdom Cheese Co

Equipline Ltd Hugall Services Ltd Whitco Catering & Bakery Equipment Ltd

CHEESE (PARMESAN)

46

GARLIC BREAD

DOUGH PREP EQUIPMENT

EQUIPMENT SERVICING

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

Whitco Catering & Bakery Equipment Ltd

C Carnevale Martin Mathew & Co

HOT BOXES

CHEESE (MOZZARELLA)

COFFEE EQUIPMENT

FRUIT (CANNED)

Whitco Catering & Bakery Equipment Ltd

Leathams PLC

C Carnevale

Stateside Foods Ltd Tulip Food Service Ltd

Cater-Bake UK Jestic Whitco Catering & Bakery Equipment Ltd

C Carnevale

COFFEE

FOOD SUPPLIER

DOUGH MIXERS

DRINK SUPPLIERS - SOFT

Eurilait Ltd Leathams PLC

Salvo CFS Whitworth Bros Limited

FLOUR (PIZZA) Allied Mills; Casa Julia PLC

pizzapasta AND ITALIAN FOOD

IMPROVERS ITALIAN BEERS C Carnevale Salvo CFS MAYONNAISE/DRESSING Leathams PLC 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

OLIVE OIL DeCecco UK Ltd Donatantonio Ltd Leathams PLC Martin Mathew & Co OLIVES Donatantonio Ltd Leathams PLC Martin Mathew & Co PARMESAN Donatantonio Ltd PASTA COOKERS Whitco Catering & Bakery Equipment Ltd PASTA C Carnevale DeCecco UK Ltd Donatantonio Ltd Martin Mathew & Co The Fresh Pasta Company PASTA (FRESH) Pasta Reale The Fresh Pasta Company PASTA PRODUCTS (PREPARED) C Carnevale The Fresh Pasta Company Tulip Food Service Ltd PASTA SAUCES DeCecco UK Ltd Pasta King (UK) Ltd Pasta Reale The Fresh Pasta Company PEPPERONI Minster Fine Foods Tulip Food Service Ltd PESTO Donatantonio Ltd Leathams PLC Martin Mathew & Co PINEAPPLE Martin Mathew & Co PIZZA (PREPARED-CHILLED) Bakkavor Pizza The Pizza Factory Vion Pizza PIZZA (PREPARED FROZEN) Stateside Foods Ltd Pasta Reale Ltd Pizza Plus Foodservice The Pizza Factory Vion Pizza PIZZA ACCESSORIES La Pizza Company Ltd

Pizza Plus Foodservice Vion Pizza PIZZA CRUSTS/BASES La Pizza Company Ltd Montana Bakery Paramount Pizza Plus Foodservice Stateside Foods Ltd PIZZA DISPLAY RACKS Vion Pizza PIZZA FORMERS Cooktec Whitco Catering & Bakery Equipment Ltd

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

PIZZA MAKING SYSTEMS

REFRIGERATION EQUIPMENT

Benier UK Cater-Bake UK Jestic Servequip Vion Pizza Whitco Catering & Bakery Equipment Ltd

Equipline Ltd 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 C Carnevale Donatantonio Ltd Martin Mathew & Co Pizza Plus Foodservice Stateside Foods Ltd Vion Pizza PIZZA TOPPINGS (FISH) C Carnevale; Martin Mathew & Co Vion Pizza PIZZA TOPPINGS (MEAT)

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 Donatantonio Ltd Leathams PLC Martin Mathew & Co SWEETCORN Martin Mathew & Co TOMATOES (CANNED) Casa Julia PLC DeCecco UK Ltd Martin Mathew & Co TUNA

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

Leathams PLC Martin Mathew & Co

PIZZA TOPPINGS (VEG)

Continental Quattro Stagioni Ltd Leathams PLC

C Carnevale Vion Pizza

WEIGHING EQUIPMENT Whitco Catering & Bakery Equipment Ltd WHOLESALERS

November 2010

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CLASSIFIEDS

glasswashers & dishwashers EXPERT ADVICE - SALES AND SERVICE SUPPORT NATIONWIDE

HUGE SAVINGS SAVE: £’s - Up to 30% Discount* SAVE: £’s on Electricity Usage SAVE: £’s on Water Consumption FREE: Help picking the right model FREE: Site Survey (Obligation Free!) * available subject to conditions on certain models.

SAVE WITH

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

2010

y alit Qu er vicerust T & S can You

TA DIFFSTE TH ERE E NCE

Gorno’s Goulai Quality Pepperoni Because y ou only get one chance at a

First Great Taste

Reserve your place for a great night out

Producers of quality Goulai Pepperoni sausage, and continental sausages for the catering and wholesale trade,

with music, singing and dancing until 2am

THE PIZZA, PASTA & ITALIAN FOOD INDUSTRY AWARDS DINNER AT THE LANCASTER LONDON HOTEL, HYDE PARK Contact: Pam Sainsbury 01291 636341

Make your pizza stand out from the rest and call now for your free Pepperoni sample. Contact Andy on 02920 811225. or visit our web-site, www.gornosausages.co.uk.

E-mail, gornos.foods@virgin.net.

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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