Pizza, Pasta & Italian Food - Issue 141

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pizzapasta and Italian food magazine

Issue 141 December 2010 www.papa.org.uk

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In the final issue of the year we focus on what, to many, should really be at the heart of every pizzeria – wood fired ovens – and look at some ‘food to go’ ideas that can help to boost revenue streams, particularly for those seeking to make more from their lunch time trade.

Congratulations to this year’s winners of the Pizza Pasta & Italian Food Awards, and the Pizza Chef of the Year competition. We would like to express our thanks to all who took park, as well as the sponsors of this year’s awards and the judges for their hard work and time. With a record attendance at this year’s Awards dinner, there is no doubt that the pizza business and Italian food sector is doing very well and can no doubt look forward to yet more innovation and success over the next twelve months. We wish you a prosperous start to 2011!

CLARE BENFIELD EDITOR clare@jandmgroup.co.uk

Contents NEWS

ARTICLES

4 Concerns over safety of delivery drivers to be discussed.

34 Ground rules for a profitable business – back to basics with hospitality business mentor, David Hunter of the Bowden Group.

35 Selling your business – Peter Williams of the Oxford Funding Company discusses selling up and raising finance.

44 Alternatives to the guaranteed cheque – be prepared for the withdrawal of the UK’s Cheque Guarantee Card Scheme.

6 Bath’s new PizzaExpress gets Absolute makeover.

8 Two new marketing appointments at Domino’s.

PAPA 7 PAPA news 10 Pizza Chef of the Year Award 2010 16 Pizza Pasta & Italian Food Awards 2010

FEATURES 28 Wood fired ovens – what the world of wood really entails.

38 Food to go – are you making the most of the ‘food on the move’ opportunity?

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Welcome

5 Industry celebrates its winners.

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PROFILES 42 Degò delights – a modern day Italian tavern in the heart of London.

46 Pizza My World – Less Webb, foodservice manager UK & Ireland, Plusfood.

REGULARS 47 New products.

48 Index of PAPA registered suppliers.

pizzapasta AND ITALIAN FOOD

Editor telephone e-mail

Clare Benfield 01291 636336 clare@jandmgroup.co.uk

Advertising telephone e-mail

Andrew Emery 01291 636334 andrew@jandmgroup.co.uk

Production telephone e-mail

Jayson Berry 01291 636344 jayson@jandmgroup.co.uk

Subscriptions telephone e-mail

Kevin Minton 01291 636335 kevin@jandmgroup.co.uk

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

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

It is circulated to managers, executives, buyers, retailers and traders in the pizza and pasta business. Š J&M Group Ltd. 2010

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news Concerns over safety of delivery drivers to be discussed

Celebrity chef, Silvena Rowe, will team up with Shamil Thakrar, co-founder of self-styled Bombay café, Dishoom, to discuss their industry success stories at Hospitality 2011.

Free business seminars at Hospitality 2011 A series of free business seminars – many featuring leading industry experts sharing their personal experience and advice on being successful – has been added to the programme for Hospitality 2011, which runs at the NEC Birmingham from 24-26 January 2011.

There will be 11 business seminars staged during the three days of the show covering a range of issues including developing a new hotel, sustainability, legal guidance, tricks of the design trade, public relations and better business advice. Some will be hosted by wellknown figures from the hospitality, leisure and culinary worlds including Alex Polizzi (TV’s Hotel Inspector and manager of Hotel Endsleigh), Robbie Bargh (bar consultant and owner of goregousgroup) and Silvena Rowe, celebrity chef and executive chef for the Baltic Restaurant Group.

Hospitality 2011, which is set to welcome a 12,000 strong audience, covers food and drink, equipment, interiors, exteriors and tableware plus technology and more than 300 companies will be exhibiting at the show (pre-registration for Hospitality 2011 is now open at www.hospitalityshow.co.uk where you can register for free tickets).

PAPA (the Pizza Pasta and Italian Food Association) and representatives of various pizza delivery companies – including Pizza Hut and Domino’s Pizza - are to meet with the Metropolitan Police in January to discuss their concerns about the disturbing rise in the number of assaults and attacks that have taken place on pizza delivery drivers in recent times.

“We take great care and pride in the road safety training that we give to our drivers of the mopeds we use.

However, it is the risk of assault and robbery from members of the public that is becoming an ever increasing cause of concern,” says Richard Burgham, who deals with healthy and safety issues for Pizza Hut UK. “We go to a lot of trouble in time and expense to avoid our drivers being assaulted including having meetings with the police and our competitors to share best practice. I believe this must be an industry problem and one that is particular to the pizza

side – we often stress to our teams the importance of reporting these incidents, both internally, and to the police, and work with the police to stress the seriousness of this sort of incident in the hope that they are properly investigated.”

Speaking on behalf of Domino’s Pizza, their PR manager, Georgina Wald confirmed that driver safety is an issue for their outlets too, particularly in London where mopeds, as opposed to cars, are used more frequently for delivery purposes. “Mopeds are an easy target for bored teenagers who are after the pizza,” she reports. “In the past these incidents have been mis-reported as the loss of say, a £16 pizza order is a theft, whereas in fact the police need to be contacted at the time of the incident in order to report it as a robbery.

“However, we are now working towards better reporting and better security, such as the provision of loan worker devices, and are starting to see to some

Safety first - Domino’s Pizza says that it will be working with others in the industry to help deal with the increase in attacks on pizza delivery drivers.

prosecutions. We are also keen to work with others in the industry to tackle this issue. There is a need to show that delivery drivers on mopeds are not fair game.”

PAPA director, Jim Winship, is asking any pizza delivery outlet that has been unfortunate enough to be on the receiving end of such an attack to get in touch in order to allow the Association to put together an up to date overview of how this particular issue is currently affecting the sector as a whole (please email jim@jandmgroup.co.uk).

VAT rise imminent The standard rate of VAT is increasing from 17.5% to 20% on Tuesday, 4 January 2011 and those who run their own businesses will need to make sure that they are sufficiently prepared in advance, so that they are ready to charge the new rate from 4 January.

Detailed guidance on how the changes will affect various businesses has been available on the HMRC web site for some time, and can be found at http://www.hmrc.gov.uk/vat/formsrates/rates/rate-increase.htm.

When the VAT rate went down to 15% in December 2008 (and back to 17.5% in January 2010), there was some confusion about what rate to charge in specific circumstances (such as goods taken away before full payment is received), resulting in many retailers needing to contact HMRC (Her Majesty’s Revenue and Customs) themselves to get the answers. This time round, however, HMRC hope that their online advice will help to enable outlets to be ready.

Ireland’s Four Star Pizza seeks court’s protection The current financial woes in Ireland has resulted in an interim examiner being appointed to the pizza takeaway chain Four Star Pizza – believed to have a debt to the National Irish Bank of €4.9m, and with other creditors said to include an ingredients supply firm, a printing firm and the Revenue 4

pizzapasta AND ITALIAN FOOD

Commissioners - after a judge heard that the company is now insolvent and unable to pay its debts.

Four Star has 40 stores and had become the second largest take-out franchise in the Republic and the North. A wholly-owned Irish company which opened its first store in

1988, it had planned to open up to 60 stores in Ireland by 2012, but now the directors of the chain and its holding parent company, Zowington Ltd, have sought the court’s protection with the judge being informed that it was hoped that a scheme could be drawn up to ensure the company’s future continuation.

Increased competition, the prevailing downturn in the economy, as well as difficulty with franchisees being able to pay rents, were identified by the chain’s directors as being the main reasons for its current difficulties, and why they had felt it necessary to seek court protection at this time.

December 2010

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Industry celebrates its winners The quality standards among Britain’s top independent Italian and pizza restaurants is getting better and better, according to the judges of this year’s annual Pizza Pasta & Italian Food Industry Awards, with no fewer than 11 getting Gold Awards and two receiving Platinums.

Scotland featured strongly in this year’s awards, with almost half the independent winners coming from either Edinburgh or Glasgow, and the overall Pizza Chef of the Year award going to Darren Smith from the Battlefield Restaurant in Glasgow.

Nationally, Pizza Hut and Domino’s Pizza took the awards for national pizza restaurant and delivery chair, respectively, while Asda took top spot in the multiple chilled retailer category with the Co-op winning the convenience store category in the same section. The frozen pizza retailer winner was Iceland, while Morrisons took the award as pasta retailer of the year with the Co-op again taking the convenience category. The Coop also won the frozen pizza

2010

It has a been another year of rising standards and increased competition for the pizza delivery and Italian food business.

convenience store section.

Andy Hirst, head of franchise development at Domino’s, said: “We are delighted to have been crowned pizza delivery chain of the year. This is a fantastic achievement, which is made even more special as we’re celebrating our 25th anniversary this year. The current climate has created tough times for many in the industry, but we’ve always stuck to our guns and made sure we deliver not only the tastiest,

Domino’s come top in customer experience league table Domino’s Pizza has been voted the top pizza brand in the UK’s first customer experience league table.

5,500 consumers were asked by research company Nunwood, to rate over 170 brands and the results used to create the UK’s first customer experience league table.

Domino’s was voted 16th in the survey, pipping the UK’s other pizza delivery and restaurant brands to the post.

First place in the survey went to online retailer Amazon.com.

“We’re delighted to have been voted the top pizza brand in this customer experience survey,” said Chris

www.papa.org.uk

Moore, chief executive of Domino’s Pizza. “We pride ourselves on not just delivering great tasting, piping hot pizza but fantastic customer service too. We’ve made considerable investment in both our ordering process, with new innovations such as our online pizza tracker and iPhone app, and customer service programme this year so to score well in this survey is the icing on the cake – or the pepperoni on our pizza!”

For more details on the Nunwood survey, visit www.nunwood.com/top100/ default.aspx.

highest quality pizzas to our customers but also great service too. This award is testament to the ongoing hard work and dedication of the entire Domino’s team.”

James Faulkner, sales director at Leathams added: “This is the third year in a row that Leathams have won this category at the PAPAs. It adds to the New Sandwich Ingredient of the year 2010 award we recently received for our Additive Free Guacamole.

I think it just goes to prove that Leathams are truly a food innovator in the industry.”

The awards, which were attended by over 400 leading figures from across the pizza, pasta and Italian food industry are now in their 22nd year, and were presented as part of the Pizza, Pasta & Italian Food Industry Awards Dinner 2010 which was held at the Lancaster London Hotel on Thursday November 11.

“These awards are well established and aim to recognise the work being done by restaurants, supermarkets and suppliers to keep raising standards. We have certainly seen a significant improvement in standards in recent years which is not only good for the industry but also for consumers,”

Plusfood appoint new account manager Plusfood, part Brasil Foods and a supplier of pizza toppings, has appointed Tim Lucas to the position of national account manager with responsibility for growing the company’s end user business within foodservice.

Previously a national account executive at M&J Seafood, Tim has worked in the foodservice sector for 15 years, having started his career as a pastry chef at a five star hotel in London.

“My experience behind the pass has given me a clear understanding of the needs of the chef and this will be invaluable when it comes to discussing how the extensive portfolio of Plusfood products

Tim Lucas has joined Plusfood.

can add value to their menu,” said Tim Lucas. “I look forward to meeting, and working with, our end user customer base and ensuring that they are conversant with all that we have to offer, as well as keeping them fully briefed on our exciting NPD programme.”

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Bath’s new PizzaExpress gets Absolute makeover Tasked with giving Bath’s new PizzaExpress restaurant a modern interior that pays homage to the company’s heritage while retaining its appeal to a youthful customer base, Cornwall-based Absolute Design (www.absolutedesign.co.uk) has taken inspiration from 1960s style and fashion, incorporating images from a Vogue shoot in Bath by photographer Peter Rand into the final design of the new venue.

PizzaExpress was actually founded in 1965, an element Absolute was briefed to bring out in the décor and styling of the restaurant which is located in Bath’s Southgate Shopping Centre - a favourite with the city’s younger generation of fashionconscious consumers. At the core of the design concept, a number of sunken 60’s-style wall and ceiling circles and red line details give the space a three dimensional feel, while bespoke

A 1960s look and feel has been utilised by Absolute Design at PizzaExpress in Bath.

‘Bath street map’ wall cladding, high back banquette seating, large round mooi lampshades and a dramatic light installation combine to create a welcoming, contemporary atmosphere.

In addition, the Southgate PizzaExpress is one of the first restaurants to include a new coffee offering - something Absolute has taken great care to accommodate in the two-floor

IFE gets a new look After 31 years, the organisers of IFE (www.ife.co.uk) - the leading international food and drink trade exhibition in the UK - have decided to give the show’s branding a facelift.

The event now has a new, modern identity to attract an even larger and more diverse audience to its next instalment, taking place at London’s ExCeL from 13-16 March 2011. The IFE logo has been replaced with a more modern font-based design. Fresh RM, the show’s organisers opted for a new image to make the look and feel of the exhibition more contemporary and have chosen a creative design that re-energises a respected brand with a huge history in the European food and drink sector.

Attracting more international visitors to the show has also been an important consideration in the new design, with the word ‘international’ made much more prominent.

Christopher McCuin, event director of IFE11, commented: “We are really excited about the rebranding as it symbolises a fresh new outlook for the event. The aim is to retain our image as the UK’s leading food and drink trade show, but to remove some of the corporate edge that was associated with the previous branding. We want IFE to be an exhibition that sticks in people’s minds as being the place to source 1,000s of new products from across the globe and we feel the re-branding helps us achieve this.”

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venue’s layout and composition.

Using varied ceiling heights and strategically positioned lighting, the design team created a series of zones in order to take full advantage of the unit space and ensure a comfortable dining experience for all types of customer.

For the final magic touch, framed prints of the original Vogue shoot were given pride of

place on several of the walls in addition to the glass screen at the front of the restaurant. Peter Rand himself was then invited to host a private event in the new space, celebrating his work and the restaurant’s connection with cutting edge fashion and trends.

“Bath is one of the UK’s fashion capitals so we wanted to draw heavily on that aspect,” says Absolute’s head of client services, Simon Thomason. “The Vogue shoot from the 1960s therefore perfectly complimented the overall focus which was to give this PizzaExpress a real sense of heritage without making it seem old-fashioned or out of place. With the right concept for the interior we were then able to explore ways of ensuring that the coffee offering was also maximised. This was no easy task due to existing perceptions of PizzaExpress so we’re really proud of what we’ve achieved.”

Chippy’s gluten-free pizza addition Pizza lovers who have been denied their favourite takeaway food because they are gluten-intolerant have been given help by a Scottish fast food shop in Penicuik, with The Tower claiming to have become the first in Scotland to offer its customers a dedicated range of pizzas developed with gluten-free ingredients in order to suit the needs of its ever-increasing and diverse clientele.

Since opening earlier this year, the chip shop has already become the saviour of wheat, barley, malt and rye intolerant customers after becoming the first takeaway in the country to offer gluten free fish and chips on request at all times. And now, after spending the past month developing the new pizza selection, the team behind The Tower is hoping that its pizza range will provide a similar lifeline to gluten-free fans of Italy’s favourite food.

“Although our gluten-free fish and chips have already proved very popular, we always wanted to expand our gluten-free menu further,” said Domenico Pia, owner of The Tower. “We had customers who wanted to try more food on our menu, so the challenge was creating something that would suit their dietary needs. Gluten-free pizzas are still fairly rare and, most of the time, you have to go to a specialist restaurant or make them yourself if you

Domenico Pia, owner of The Tower with a gluten-free pizza.

want to have one. However, we wanted our customers to be able to enjoy a good quality gluten-free pizza at home without the hassle. Our pizzas have been specifically designed to be different from the bog standard takeaway options – we’re using high-quality ingredients and really tasty combinations.”

The new pizzas have gluten free dough bases and customers can choose from a range of gluten free toppings, all made from high quality ingredients, varying from a Tower Special (cheese, tomato, Parma ham, rocket and parmesan shavings) to Pizza Fantasia which combines mascarpone cheese, tomato and basil sauce, king prawns and onions.

December 2010

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news Domino’s scoops top digital media award Domino’s Pizza has won a prestigious media industry award for its innovative online activity at the Campaign Media Awards which recognise brilliant and inspiring creative media ideas that make a difference for brands.

Domino’s, currently celebrating 25 successful years in the UK with 643 stores across the UK and Republic of Ireland, scooped the Best Retail and Home Shopping Campaign award for its Facebook Superfans initiative and Social Affiliate ‘widget’ which enables web site owners to download the widget and receive payment for any pizza orders placed with Domino’s by clicking through it. Over 5,000 downloads of the widget have been made to date

Domino’s award-winning Social Affiliate ‘widget’.

while Facebook Superfans helped to create nearly 32,000 followers in just four months. Superfans and the Social Affiliate widget were developed in association with Domino’s long-standing digital agency, Arena Quantum.

“We’ve always been known for leading the way when it comes to digital activity since we launched online ordering ten years ago and we want to make sure we keep it that way,” said Chris Moore, Domino’s

Pizza’s chief executive.

“These new initiatives are just some of the fantastic ideas we’ve been working on with Arena Quantum and interactive orders continue to be a key driver of our business. Here’s to Domino’s next groundbreaking innovation!”

Dan Clays, managing director of Arena Quantum, added: “Domino’s has built on its track record in digital marketing and inventively used social media to regularly talk and listen to customers in a way that has, most importantly, resulted in measurable business growth for their franchisees. Social media has become a mainstay of Domino’s wider communications strategy and 2011 promises to be even more exciting.”

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

news Salt targets With signs that the government will continue to pursue salt and fat reduction targets in order to drive healthier eating, the Association is drawing up guidelines for the industry on achievable targets. The draft will be circulated to the new PAPA Technical Group in the New Year.

It also looks likely that the government will continue to encourage the introduction of calorie labelling at point of sale in foodservice outlets.

EC labelling issues Discussions on new regulations for the labelling of foods are progressing in Europe and likely to be introduced in the coming year. A number of issues are causing some concern, not least a proposal that where products have been frozen and then sold defrosted, they should be labelled as ‘defrosted’. There is some uncertainty over how this regulation might be interpreted and that, if taken literally, it could lead to considerable costs for manufacturers of chilled products, in particular. It could also lead to a substantial increase in food wastage.

The Association is raising the concerns of the industry with DEFRA who are representing the UK in the discussions.

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

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Fego Caffé offers dawn to dusk dining Fego Caffé at High Street, Putney, London is a new restaurant which is set to further excite the already vibrant restaurant scene of this community.

Situated on the ground floor of The Exchange, Putney’s most popular shopping destination in the High Street, Fego Caffé is a continental-style caffé and brasserie, elegant yet informal, where serious food meets casual eating, but at prices which are definitely affordable.

Introducing a new take on ‘dawn to dusk’ dining, Fego Caffé offers delicious and nutritious allday breakfasts, mid morning and

afternoon patisserie with tea or one of Fego’s famous coffees, filled croissants, baguettes and paninis.

There are also Fego’s Signature burgers, main course salads, wraps, sandwiches, pizzas served on long wooden boards and tasty pasta dishes.

“The way we work, relax and eat has changed,” says Jonathan First of Fego Operations Ltd, the family-run business which owns Fego Caffé. “There is a demand for really good food, with a striking presentation, from breakfast to brunch, snacks and full meals, at any time of the day,” he continues.

“Our dawn to dusk dining meets

Two new marketing appointments at Domino’s

Lucy Brindle and James Millett have joined Domino’s marketing team.

Domino’s Pizza has announced two new appointments to its marketing team.

James Millett has joined Domino’s in the new role of multi media manager, having previously worked for Audi UK as national communications manager.

He will be responsible for media, CRM and spearheading digital growth, and one of James’ key objectives will be to integrate Domino’s social media, mobile and digital practices within traditional media planning and customer relationship programmes.

Lucy Brindle has joined Domino’s as national marketing manager, having worked for McDonald’s as brand manager on the Young Adult team.

Lucy’s brief will be to drive the front end of the innovation process for Domino’s, as well as deal with advertising development and production of point of sale material across the company’s 643 strong estate.

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these needs and modern professionals – from busy people to shoppers and families – can breakfast, lunch or enjoy early supper here, with really good food served in generous portions at a very decent price.”

The temping menu includes

over 100 items keenly priced from around £5 to around £12 and the food is modern-European, with many favourite classic dishes.

Fego’s Signature coffee is made from six different types of beans, sourced, roasted and packed in Italy exclusively for Fego Caffé.

Duet add to their Italian menu Birmingham’s Duet Cuisine, a stylish restaurant at Fort Dunlop that specialises in offering superb Italian as well as Indian food, has launched some new additions to its menu.

Penne Tuna (pasta ribbons with tuna, onions, peppers and chillies served with tomato sauce and a hint of cream), Risotto ai Pollo (Italian risotto cooked with diced chicken, onions and peppers in a cream and tomato sauce) now feature, helping to realise Duet Cuisine’s original concept of capturing the imagination of families, couples, business colleagues and groups of friends seeking to enjoy spopular Italian or popular Indian dishes ‘side by side’.

“We pride ourselves on getting both the Italian and Indian food to the table at

the same time,” said proprietor, Abid Hussain. “Duet Cuisine is unique. Our chefs have worked in some of the world’s finest Italian and Indian restaurants and regularly bring new inspiration to our menus.”

One of Duet’s all time favourites - linguini granchio.

Are you taking tax off employees who are students?

If you are planning to employ students over the Christmas holidays, then you may be able to pay them gross, say HMRC (Her Majesty’s Revenue and Customs).

If students work for you during the holidays and they do not do any other paid work in term time, they do not have to pay tax if their annual earnings are less than this year’s personal allowance of £6,475.

Before you pay any student, they will have to sign

a P38(S) form confirming that they are students and that they are only working during the holidays (you can download the form from HM Revenue & Customs’ web site www.hmrc.gov.uk/forms/p38s .pdf). If a student does not fill in a P38(S), you will have to operate PAYE in the usual way.

If they pay any tax, they can claim it back by filling in a P50 form and sending it to HMRC in Cardiff.

If a student works for you during term time, a P38(S) is

not appropriate and you should operate PAYE in the usual way, advise HMRC. If they earn less than £6,475 in the current tax year and you have deducted tax from them, they can claim the tax back later. They will need to fill in a P50 form and send it to HMRC in Cardiff (for more information on students and tax, see www.hmrc.gov.uk/paye/empl oyees/start-leave and select “New employee – special situations”).

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SHORTS Reader Survey winner The winner of the reader survey carried out back in the April/May issue is Cesare Marinaro of Pizzeria Venezia in Rushden, Northamptonshire, who will be the lucky recipient of a case of Birra Moretti supplied

by Casa Julia plc.

Barden joins Brakes Brakes Group has announced the appointment of Stefan Barden as UK CEO. He joins from Northern Foods, where he is currently CEO, and has extensive experience of the industry, including holding senior roles at Iceland Frozen Foods and Heinz UK as well as four years at Northern Foods, four as CEO.

Domino’s first to launch with Pennies Domino's Pizza is the first UK retailer to launch with Pennies, the electronic charity box – customers buying from Domino's online and paying by card are now able to choose to round their bill up to the nearest pound and donate the extra pennies to charity.

The electronic charity box is being launched at a time when giving to charity is down, but the services of charities are needed in our communities more than ever.

Consumers like the idea, and the majority want to give in this way: pennies given easily, privately and without commitment.

Pennies are powerful too - 8p a week from half the UK's cardholders adds up to £89m for charities every year. The recent goodpurpose survey published

by Edleman also revealed that 54% of consumers are more likely to buy from a company that supports good causes. Pennies is the 21st century equivalent of an old habit, dropping a few coins into the charity collecting tin on the shop counter.

"We are delighted to be the launch partner for Pennies,” said Chris Moore, CEO of Domino’s Pizza Group. “It's such a simple idea that I can't believe it's not already a common fundraising method. I'd like to thank our customers in advance for the generosity I know they will show and I'm really pleased that the bulk of the money raised through Domino's interactive orders will benefit Special Olympics Great Britain, which is a fantastic charity."

Monte Castello olive oil Monte Castello Silver and Gold Essenza Organic H.S. Extra Virgin olive oils are now available from Daylesford Organic shops and by mail order. At the Agricola Monte Castello Estate, they have resurrected an ancient olive grove 500 metres above Lake Garda in northern Italy which has over three hundred olive trees, many of which were over 100 years old.

Award for Anderson Anderson Food Hygiene was one of the big winners this year at the prestigious SOFHT (The Society for Food and Hygiene Technology) 6th Annual Awards, which took place in London at the Savoy Hotel, London. Judged by a panel of food industry professionals, Anderson Food Hygiene picked up the award for Best Training Company in recognition of their ongoing performance over and above the established levels, and for continually challenging and improving training provisions for the food industry in general.

Food to go exhibition CooperWhite Exhibitions have announced that they will be hosting their next trade show for the fast food sector within Northern Restaurant & Bar 2011 at Manchester Central on 1 and 2 March 2011. Called Food To Go to cover the snack and fast food markets, Charles Cooper said: “CooperWhite Exhibitions are delighted to have been invited by Moorfield Media, organisers of Northern Restaurant & Bar, to bring our ‘sandwich, snack and mobile show’ concept within Northern Restaurant & Bar.” Makro Foodservice goes nationwide Makro Foodservice is being rolled out nationwide to over half of its cash and carry’s UK stores over the next two months, with plans to complete the full network of 30 stores in early 2011. Successful trials at the company’s Manchester, Leeds, Leicester and Washington stores has meant that the foodservice offering is being extended to 16 stores this year, with customers in England, Scotland, Northern Ireland and Wales being able to benefit from the new service (www.makrofoodservice.co.uk).

www.papa.org.uk

Entries open for UK Barista Championships 2011 The organisers of the UK Barista Championships have announced that entries are now open for the 2011 competition.

The championships aim to find the nation’s top barista, with regional heats held throughout the country in January and February and the final held at the UK’s largest food and drink trade event, IFE11, at London’s ExCeL centre on 15 and 16 March. The top scoring barista will be crowned with the coveted title of UK Barista Champion.

The UK Barista Championship is organised by the Speciality Coffee Association of Europe UK chapter (SCAE UK). The SCAE UK is made up of members from all areas of the coffee industry, from machine manufacturers to roasters, baristas, café owners and ancillary suppliers. The ethos behind the association is to educate the industry on what makes great coffee through its training events and competitions.

John Gordon, of Gorilla Tampers and London-based Square Mile Coffee was crowned UK Barista Champion in 2010 and also won prizes for best espresso, best cappuccino and best signature drink in the competition. For baristas interested in taking part in the UK Barista Championships 2011, visit www.scaeuk.com for more information and to download an entry form (the deadline for entries is 31st December 2010).

John Gordon in action at this year’s Barista Championships.

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pizza chef of the year

PIZZA CHEF of the year 2010

a z z i P f e h C l a n i F

After a series of very competitive regional heats, 16 finalists in this year’s Pizza Chef of the Year competition gathered in London at the Lancaster London Hotel on 11 November to compete for the overall Pizza Chef of the Year Award, as well as each of the individual categories sponsored by Tulip Super Tops, Bel UK, Whitworth Bros and Birra Moretti.

The judges Each of the four competitors in each category were required to make up their pizza in front of a panel of judges drawn from the industry.

Camilla Deane (foodservice controller at Bel UK, who supply grated Leerdammer cheese) Simon Roderick (group consultant executive chef at Tulip, who supply Tulip SuperTops meat toppings) Kelly Johnson (pizza buyer, Sainsbury’s) Jamie Winwood (product development chef, Domino’s Pizza) Michael Eyre (executive chef, Jestic who provided the pizza ovens for the competition) Alan Ribakovs (sales and marketing manager at Whitworth Bros who supply flour) James Woodman (brand manager, Birra Moretti) The criteria In judging the competitions, the judges were looking for pizzas to score well in terms of innovation (something different from existing products in the market), commercial viability (the product is viable to make and sell in retail or catering environment), presentation (that it looks pleasing – enticing - to the eye) and eats well (ideally has that ‘more-ish’ factor that makes you want to eat more).

It was also a requirement of the competition that each of the recipes used one of the sponsors’ ingredients, and thus also show the competitor’s ability to be creative within defined limits.

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Tulip Super Tops Pizza Chef of the Year Thomas Mullin, Rossini’s, Londonderry Pepperoni, chilli and garlic pizza: Pepperoni, salami, chunky white onions, black pepper, chilli and garlic sauce, bell peppers, mozzarella cheese. Add pizza sauce to base, add mozzarella, pepperoni, salami, onion, garlic and chilli sauce, sprinkle cracked black pepper.

Selling price: £8.90

Karl Camiar, Sentino’s Pizzeria, Birmingham Porcini with meatballs and tomato porcini sauce: Pizza base topped with porcini tomato sauce made with porcini mushrooms, onions, garlic, rosemary, red pepper and tomatoes and topped with meatballs, fresh mozzarella and onions.

Selling price: £8.90 12”

Comron and Darius Hayati, Red Tomato, Doncaster Pizza Bites - Tulip meatballs, ham and chicken. Folded pizzas – three fillings sold together, with other fillings including garlic, roast potatoes, red onions, smoked bacon, Cajun powder, CATEGORY various sauces, pineapple, green chillies and WINNERS Leerdammer cheese.

Selling price: £5.99

Darren Smith, Battlefield Restaurant, Glasgow Calzone Polpetti handmade pizza dough baked calzone style and deeply filled with quality meatballs and the finest wild mushrooms available.

Selling price: £6.90

www.papa.org.uk

Peter Puntrello, SubXpress Pizza, Peterborough BBQ Meat Feast Pizza: Pizza base topped with BBQ sauce, mozzarella cheese, American sausage, beef chunks, spicy pork chunks, smokey bacon, smoked chicken breast chunks, meatballs and onion chives.

Selling prices: 9” £4.50, 12” £6, 15” £8

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BEL UK Leerdammer Cheese Pizza Chef of the Year Domenico Crolla, Bella Napoli, Glasgow Chicken Korma Pizza: Korma sauce, chargrilled chicken breast strips, cashew nuts, sesame seed, coriander leaves, shaved coconut, chargrilled sweetcorn, sultanas, Leerdammer mature grated cheese.

Selling price: £9.95

Pasquale Spaziano, Pizzeria Rustica, Richmond Three Cheese and Chorizo pizza: pizza dough topped with mozzarella, Leerdammer, feta cheese, chorizo, mint and basil.

Selling price: £10.95

Karl Camiar, Sentino’s Pizzeria, Birmingham Scallops wrapped in pancetta with lemon chive sauce and tiger prawns: Pizza base topped with lemon chive sauce (made with fresh chives, fresh lemon juice, olive oil, minced garlic, salt and pepper), sea scallops, tiger prawns and grated Leerdammer cheese.

Selling price: £11.90

CATEGORY WINNER

Roberto Cinti, Pizzeria Italia, Southport The Molisana: Pizza dough topped with tomato blend and shredded Leerdammer, spinach, stilton and parma ham.

Selling price: £7.50 Cesare Marinaro, Pizzeria Venezia, Rushden ‘Dutch Delight’: pizza base topped with Leerdammer, red onion, black pitted olives, smoked pancetta, wild rocket, basil oil, balsamic syrup.

Selling price: £7.95/7.50

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Whitworth Bros. Flour Pizza Chef of the Year Darren Smith, Battlefield Restaurant, Glasgow Pizza ‘Plate of Antipasti’: a thick pizza base topped with a wide selection of cold meats and fish.

Accompanied by complementary sauces and wild leaves.

Selling price - £6.90

Alex Lawless, Little Pizza Kitchen, Liverpool Mushroom Pizza: base made with Whitworths flour, grated grana padano, base sauce, garlic field mushrooms, roasted diced pumpkin, diced gorgonzola cheese, pine nuts, mozzarella cheese, rocket.

Selling price: £9.50

CATEGORY WINNER Domenico Crolla, Bella Napoli, Glasgow Strawberry and Almond Pizza Treat: fresh organic strawberries, sliced almonds, almond frangipane paste, icing sugar, fresh wild mint, almond paste, organic strawberry jam, vanilla ice cream.

Selling price: £5.95

Matthew Camps, Little Italy, Newquay Cornish Spider Crab pizza: pizza base made with Whitworth flour, topped with sauce made with white wine, cream, onion, flour and celery and topped with proscuitto, potato, sweetcorn, Cornish crab meat and seasoned with lemon juice and chopped parsley.

Selling price: £11.95

www.papa.org.uk

Guiseppe Ferraro, La Piazza, Bristol Smoked trout, crabmeat and sundried tomato pizza: stone baked pizza with mozzarella cheese and tomato pesto, fresh crabmeat, smoked trout and tossed rocket salad.

Selling price: £8.50

Elia Tavernese, Organica Pizza Company, London Butternut squash, spinach, gorgonzola and red onion pizza: Pizza base made with Whitworths pizza flour topped with gorgonzola, roasted red onions, semi sundried cherry tomatoes and cooked spinach. Top with parma ham.

Selling price: £11.95

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Birra Moretti Pizza Chef of the Year Domenico Crolla, Bella Napoli, Glasgow Moretti Carpaccio Pizza: Birra Moretti, seven seed and grain flour blend, Kobe beef carpaccio, lemon juice, soured cream, ground black pepper, mustard spiced apples, white truffle butter, Bel Paese cream cheese, mixed leaves, parmesan shavings. The water in the dough recipe replaced 100% by Birra Moretti. The four will complement the beer as it is a malty blend of seven grains and seeds.

Selling price: £8.95

Emma Higgins, Nonna’s Restaurant, Sheffield Moretti Crayfish and Prawn Chilli Pizza: pizza dough topped with crayfish, prawns with sweet chilli sauce and olives, with rocket, pinenuts and parmesan cheese.

Selling price: £9.00

CATEGORY WINNER

Matthew Camps, Little Italy, Newquay Moretti Sausage Pizza: pizza base topped with sauce made with tomatoes, garlic, onion, celery, carrot and balsamic, topped with home made ‘Moretti pork sausage’, shallots, cannelini beans, grated cow’s milk mozzarella, seasoning, thyme, paprika and olive oil.

Selling price: £9.95

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Denis Bada, Organica Pizza Company, London Chicken in Birra Moretti with roasted peppers: pizza base layered alternately with strips of chicken, cooked in Birra Moretti with Dijon mustard and red onions, and roasted peppers.

Selling price: £10.95

December 2010

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Perfetto!

Congratulations to

Domenico Crolla, proprietor of Bella Napoli, Glasgow,

winner of the UK Pizza Designer

of the Year Award 2010 in the Moretti category with his

Carpaccio Pizza PIZZA DESIGNER of the year 2010 Birra Moretti, proud sponsors of the Pizza Designer of the Year award

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PAPA Awards 2010

The Pizza Pasta & Italian Food

Awards 2010 The 11 November 2010 saw the hosting of the twenty second Pizza Pasta and Italian Food awards at the London Lancaster Hotel in London, an event which attracted over 400 leading figures from the pizza, pasta and Italian food industry. Hosted by comedian and television presenter, Paul Boardman, the event also supported the Help For Heroes charity and was entertained by The Curvettes who performed some classic songs from Tamla Motown.

Entertaindmbeynt Sponsore

CHEESE

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PAPA Awards 2010

2010

NEW INGREDIENT OF THE YEAR AWARD Winner

Leathams (Red & Yellow SunBlush® Baby Plum Tomatoes)

SHORTLISTED

Eurilait Soignon (IQF Goats Cheese Pearls) Rondanini (Sliced Pancetta) BAP Express Food Service (Rapeseed Oil)

Sponsored by:

Pictured from left to right: Jack Swaysland (managing director, Papa John’s) and James Faulkner (sales director, Leathams).

2010

ITALIAN RESTAURANT CHAIN OF THE YEAR AWARD WINNER Bottelino’s

SHORTLISTED Ask Pizza Express

Sponsored by:

Pictured from left to right: Tony Douglas (Bottelino’s), Guy Truman (sales and marketing director, Pasta King) and Mike Botta (Bottelino’s).

PHOTOGRAPHS If you would like to view and order copies of any of the photographs taken on the night (and at the Pizza Chef of the Year competition), then please visit www.kmphotos.com, select ‘client portfolios’ and enter papa10 as the password to be able to view thumbnails of the images available.

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PAPA Awards 2010

2010 2010

PIZZA RESTAURANT OF THE YEAR AWARD

ITALIAN RESTAURANT OF THE YEAR AWARD

PLATINUM WINNER

PLATINUM WINNER Battlefield Restaurant (Glasgow)

Pictured from left to right: Darren Smith (Battlefield Restaurant), Guy Truman (sales and marketing director, Pasta King) and Marco Giannasi (Battlefield Restaurant).

Sponsored by:

Pictured from left to right: Mark Billington (Paperino’s), Maurizio Bocchi (La Locanda), Guy Truman (sales and marketing director, Pasta King), Giuseppe Ferraro (La Piazza) and Hazel Lui (Il Forno).

GOLD WINNERS

La Piazza (Bristol), Paperino’s (Glasgow), Il Forno (Liverpool), La Locanda (Gisburn), L’Ariosto (Glasgow), Milano’s (Leominster)

SHORTLISTED

Bella Napoli (Glasgow), Brocca Antica (Twickenham), Nonna’s (Chesterfield), Spaghetti Tree (Walton)

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pizzapasta AND ITALIAN FOOD

La Favorita (Edinburgh)

Sponsored by:

Pictured from left to right: Terry Cunningham (sales and marketing director, Dairygold), Anthony Kourellias (pizza sales and development manager, Dairygold), Alfredo Crolla (La Favorita) and Sante Borghese (La Favorita).

Pictured from left to right: Terry Cunningham (sales and marketing director, Dairygold), Anthony Kourellias (pizza sales and development manager, Dairygold), Domenico Taravella and colleague (Tamburino), Thomas Mullin and colleague (Rossini’s), Pasquale Spaziano and colleague (Pizzeria Rustica) and Domenico Crolla (Bella Napoli).

GOLD WINNERS

Bella Napoli (Glasgow), Rossini’s (Londonderry), Tamburino (Yeovil), Pizzeria Rustica (Richmond), San Carlo (Manchester), Amarone (Glasgow)

HIGHLY COMMENDED The Stable (Bridport)

SHORTLISTED

Rocket (London) Little Pizza Kitchen (Liverpool)

December 2010

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PAPA Awards 2010

2010

PIZZA RESTAURANT CHAIN OF THE YEAR AWARD 2010

WINNER Pizza Hut

HIGHLY COMMENDED Di Maggio’s (Glasgow)

SHORTLISTED Pizza Express, ASK

Sponsored by: Pictured from left to right: Terry Cunningham (sales and marketing director, Dairygold), Anthony Kourellias (pizza sales and development manager, Dairygold) and Chris Wells (Pizza Hut).

PIZZA DELIVERY CHAIN OF THE YEAR AWARD NATIONAL WINNER Domino’s Pizza

Sponsored by: Pictured left to right: Fiona Moir (service desk co-ordinator, Hugall Services Ltd), Peter Hugall (managing director, Hugall Services Ltd), Dawn Power (Domino’s Pizza) and Andy Hirst (head of franchise development, Domino’s Pizza)

2010

INDEPENDENT PIZZA DELIVERY STORE OF THE YEAR AWARD WINNER Lupa (London)

HIGHLY COMMENDED Pizzaface, (Brighton)

SHORTLISTED

SubXPress (Peterborough) Luciano’s (Wolverhampton), Organica Pizza Company (London) Red Tomato Pizza and Pasta (Doncaster) Pictured left to right: Liam Ward (channel director for convenience and impulse at General Mills UK) and Muhammad Mehmood (operations director, Lupa) and colleague, Saeed Kahn (Lupa).

www.papa.org.uk

Sponsored by:

Pictured left to right: Fiona Moir (service desk co-ordinator, Hugall Services Ltd), Peter Hugall (managing director, Hugall Services Ltd), Edin Basic and Adnan Medjedovic (Firezza).

REGIONAL WINNER Firezza Ltd

SHORTLISTED

Papa John’s, Village Pizza, Basilico

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PAPA Awards 2010

Sponsored by:

2010

MANUFACTURED PIZZA PRODUCT OF THE YEAR AWARD EVERYDAY PIZZA PRODUCT CATEGORY WINNER

Sainsbury’s Spicy Meatball Melt Stuffed Crust Pizza

SHORTLIST

Weightwatchers Caramelised Onion and Feta Stonebaked Pizza, Asda Loaded Triple Pepperoni Stonebaked Pizza, Tesco Italian Stonebaked Bolognese Pizza, Morrisons Thin and Crispy Sweet Chilli Chicken Pizza, Co-operative Italian Limited Edition Chilli Beef Pizza Pictured from left to right: Per Larsen (DK Foods), Kelly Johnson (buyer, Sainsbury’s), Sue Munroe (creative development manager, Vion Foods) and Elaine Bell (senior NPD manager, Vion Foods).

INDULGENT PIZZA PRODUCT CATEGORY WINNER

Co-operative Truly Irresistible Pastrami Pizza

SHORTLISTED

20

INNOVATIVE PIZZA PRODUCT CATEGORY WINNER

Tesco Chicken, Bacon and Fontal Calzone Pizza

SHORTLISTED

Tesco Finest Mozzarella, Tomato and Basil Pesto Pizza, Asda Extra Special Four Seasons Pizza, Waitrose Piemonte ‘inspired’ Pizza, Sainsbury’s Taste, The Difference Yorkshire Ham, Mushroom and Mascarpone Pizza, Aldi Specially Selected Italian Stone Baked Caprese Pizza

Tabasco Spicy Smokin’ BBQ Chicken Pizza, Tesco Red Hot Pepperami Pizza, Morrisons Tandoori Chicken Feast Pizza, Sainsbury’s Taste The Difference Roasted Butternut Squash, Crumbled Feta and Caramelised Onion Pizza, Asda The Scorcher - The Extreme Pizza, Pizza Express - New Lighter Pizza “Vitabella Pizza”

Pictured from left to right: Per Larsen (DK Foods), Leanne Wilson (product manager – NPD, Co-op) and Paul Dumbrell (category buyer, Co-op).

Pictured from left to right: Per Larsen (DK Foods), Emma Jewiss (prepared meals and Italiano technical manager, Tesco) and Adam Chadwick (Italiano Buyer, Tesco).

pizzapasta AND ITALIAN FOOD

December 2010

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

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

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

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

We offer various Service Contracts to suit your needs providing preventative maintenance Congratulations schedules as well as reactive to Firenzza regional 7 day a week breakdown winners and Domino's protection. A truly local Pizza national winners, Service with National Backup. Pizza Delivery Chain's

of the Year

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

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PAPA Awards 2010 Sponsored by:

2010

MANUFACTURED PASTA PRODUCT OF THE YEAR AWARD

RETAIL CATEGORY WINNER

FOODSERVICE CATEGORY

The Fresh Pasta Company Handmade Spinach, Ricotta & Walnut Tortelloni

HIGHLY COMMENDED

WINNER

Giovanni Rana Trattoria Range – Porcini Mushroom

SHORTLISTED

Ticco Ltd Premium Chargrilled Italian Vegetable Girasole, Millifoods Ltd Chicken and Mushroom Pasta Bake, Creative Foods Pizza Hut Lasagne Bites

Tesco Finest Asparagus Ravioli, Pasta Reale Simply Stir In Spinach & Ricotta Tortelloni, Tesco Roasted Garlic Mushroom Pasta, Asda Extra Special Carne Misto Bauletto, Waitrose Penne Arrabiata with Chicken, Morrisons Chicken & Pesto Pasta

Pictured from left to right: Des Cloke (NPD manager, Brakes) and Adrian De Vito (managing director, Rondanini)

Pictured from left to right: Mark Garcia-Oliver (The Fresh Pasta Company) and Adrian De Vito (managing director, Rondanini).

Brakes Baked Beef Lasagne

SHORTLISTED

2010

2010

FROZEN PIZZA MULTIPLE RETAILER OF THE YEAR AWARD

PASTA CONVENIENCE STORE RETAILER OF THE YEAR AWARD

WINNER

WINNER

Iceland

Co-op

SHORTLISTED

SHORTLISTED

All supermarkets (no published shortlist)

All supermarkets (no published shortlist)

Pictured from left to right: Richard Harrow (managing director, Freiberger) and Steve Ford (Iceland).

Pictured left to right: Beverley Shaw (Barclaycard) and Lynne Forbes (category strategy and development manager – chilled prepared, protein, deli, Co-op).

Sponsored by:

Sponsored by:

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December 2010

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PAPA Awards 2010

2010

2010

FROZEN PIZZA CONVENIENCE STORE RETAILER OF THE YEAR AWARD

CHILLED PIZZA MULTIPLE RETAILER OF THE YEAR AWARD

WINNER

WINNER

SHORTLISTED

HIGHLY COMMENDED

Asda

Co-op

Marks & Spencer

All convenience stores (no published shortlist) Pictured from left to right: Nasir and Ahrif Mackmood (Avalon), Lynne Forbes (category strategy and development manager – chilled prepared, protein, deli, Co-op) and Paul Dumbrell (category buyer, Co-op).

Sponsored by:

SHORTLISTED

All supermarkets (no published shortlist)

Sponsored by:

Pictured from left to right: Richard Simpson (category controller - sandwiches, salads and pizza - Northern Foods), Gemma Robertson and Julie Simpson (Asda).

2010

PASTA MULTIPLE RETAILER OF THE YEAR AWARD WINNER Morrisons

SHORTLISTED

All supermarkets (no published shortlist) Pictured left to right: Claire Watson (Morrisons) and Chris Redman (sales and marketing director, Pasta Reale).

Sponsored by:

www.papa.org.uk

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PAPA Awards 2010

2010

2010

PIZZA & PASTA LUNCHTIME AWARD RETAIL WINNER

Morrison’s (‘One pot’ Lunchtime Pasta Meal Range) Pictured from left to right: Rollo Thompson (MD, Continental Fine Foods), Jemma Oliver-Yates (Morrisons) and Khushroo Nariman (development chef, Kerry Foods).

Sponsored by:

Pictured from left to right: Rollo Thompson (MD, Continental Fine Foods) and Emma Hallam (Ticco Ltd)

FOODSERVICE WINNER Ticco Foods (Piadina ai Carciofi)

SHORTLISTED

Compass Trattoria Pizzeria Concept, Tugo Food Systems Pizza & Pasta Concept, Morrisons ‘One Pot’ Lunchtime Pasta meal range, Brakes Sunblaze Tomato and Mozzarella Salad

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pizzapasta AND ITALIAN FOOD

CHILLED PIZZA CONVENIENCE STORE RETAILER OF THE YEAR AWARD WINNER Co-op

SHORTLISTED

All convenience stores (no published shortlist) Sponsored by: Pictured from left to right: Peter Joubert (PizzaExpress), Lynne Forbes (category strategy and development manager – chilled prepared, protein, deli, Co-op), Leanne Wilson (product manager – NPD, Co-op) and Paul Dumbrell (category buyer, Co-op).

2010

THE PAPA AWARD WINNER Ian Kent

Sponsored by: Pictured left to right: Ian Kent (Stateside Foods) and Jim Winship (director of PAPA)

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PAPA Awards 2010 A £300 cash draw which raised £1500 was held in support of Help for Heroes, and drawn by Alan Rogers (left) of Glanbia Cheese (sponsors of the evening’s entertainment) and overseen by the night’s host, Paul Boardman (right).

Auction and silent auction A silent auction – in which sealed envelope bids were placed – was held for a series of signed prints of famous sports and show business personalities which were put on display by Autographs of the World prior to the dinner. A total of £850 was raised, as well as an additional £200 from the auction of two cheese hampers and two deli’ hampers.

Entertainment Sponsored by CHEESE

CHEESE

2010 The Pizza, Pasta & Italian Food Association would like to thank all of the sponsors of this year’s Pizza, Pasta & Italian Food Industry Awards for their support, as well as all the venues where the regional heats for this year’s Pizza Chef of the Year competition were held. Our thanks also go to Jestic for the use of their oven in the final. www.papa.org.uk

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PAPA Awards 2010

Pizza Chef of the Year

Pictured from left to right: Simon Roderick (Tulip Group consultant executive chef), Comron and Darius Hayati (Red Tomato Pizza).

Tulip Super Tops Pizza Chef of the Year Category winner: Comron and Darius Hayati (Red Tomato Pizza, Doncaster) Shortlisted: Darren Smith (Battlefield Restaurant, Glasgow), Thomas Mullin (Rossini’s, Londonderry), Karl Kamiar (Sentino’s, Birmingham), Peter Puntrello (SubXpress, Peterborough)

Pictured from left to right: Bakhtiar Shirazi (Pizzeria Rustica), Camilla Deane (Bel UK’s foodservice controller) and Pasquale Spaziano (Pizzeria Rustica).

Bel UK Leerdammer Cheese Pizza Chef of the Year Category winner: Pasquale Spaziano (Pizzeria Rustica, London).

Shortlisted: Roberto Cinti (Pizzeria Italia, Southport), Domenico Crolla (Bella Napoli, Glasgow), Karl Camiar (Sentino’s, Birmingham), Cesare Marinaro (Pizzeria Venezia, Rushden)

Pictured from left to right: James Woodman (Birra Moretti), Domenico Crolla and Cristina Crolla (Bella Napoli)

Birra Moretti Pizza Chef of the Year Category winner: Domenico Crolla (Bella Napoli, Glasgow) Shortlisted: Emma Higgins (Nonna’s, Sheffield), Matthew Camps (Little Italy, Newquay), Denis Bada (Organica Pizza Company, London)

Pictured from left to right: Darren Smith (Battlefield Restaurant), Alan Ribakovs (sales and marketing manager, Whitworth Bros) and Marco Giannasi (Battlefield Restaurant).

Whitworths Flour Pizza Designer of the Year Category winner: Darren Smith (Battlefield Restaurant, Glasgow) Shortlisted: Alex Lawless (Little Pizza Kitchen, Liverpool), Domenico Crolla (Bella Napoli, Glasgow), Giuseppe Ferraro (La Piazza, Bristol), Matthew Camps (Little Italy, Newquay), Elia Tavernese (Organica Pizza Company, London)

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pizzapasta December 2010 AND ITALIAN FOOD

Pictured from left to right: Darren Smith (Battlefield Restaurant), Alan Ribakovs (sales and marketing manager, Whitworth Bros) and Marco Giannasi (Battlefield Restaurant).

Pizza Chef of the Year 2010 Darren Smith (Battlefield Restaurant, Glasgow)

PIZZA CHEF of the year 2010

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Proven to be the best hot bag delivery system

www.papa.org.uk

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What is it about a wood fired oven that makes it so appealing for a pizza outlet? Is installation tricky? And what about the smoke created? With insight from some wood fired oven suppliers, as well as end users, we find out more about what the world of wood entails.

A Wood Stone wood fired oven in use at basilico.

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ovens The appeal It’s authentic, traditional, offers superior food quality, is easy to install, has low inexpensive maintenance, is cheaper to run, has the ‘wow’ factor, is simple to use and carbon neutral. Things to consider, as Andrew Manciocchi of Orchard Ovens explains, include space, chimney requirements and smoke control legislation “This most authentic and traditional appliance is still relatively rare and unusual in the UK and can bring a real advantage and wow factor to benefit any business,” says Andrew Manciocchi. “Customers love the amazing and different taste to the food, the ambience created by the theatre of the chef working in view, as well as the warmth and beauty of the real fire. Chefs love the way the intense dry heat cooks all kinds of meals including meats, fish, casseroles, bread and of course the only authentic pizza.

“Consider installing a wood fired oven to get ahead of the competition, steal an advantage and enjoy enhanced business

www.papa.org.uk

revenues. The time may come when it is necessary to install a wood fired oven to catch up with the competition because customers will come to demand the enhanced product being offered by those with wood fired ovens.”

Rather amusingly, Andrew Manciocchi points out that there is currently an attempt to bring in a law across Europe which will forbid the use of the name ‘pizza’ unless it is cooked in a wood fired oven. The success of this action remains to be seen, however, and whilst unlikely to succeed, the implications could be very far reaching and certainly not amusing for many of this article’s readers, he warns.

Installation considerations “There are ready to go ovens available, but these single piece units are very large - up to two metres square and a metre tall.

They are also heavy - weighing up to two tons, and will need heavy lifting equipment and extremely good access to install,” explains Andrew Manciocchi.

Top chefs around the world are now extolling the virtues of wood fired cooking - perhaps most famously in the UK, James Martin and Jamie Oliver are the most high profile – with Jamie Oliver in particular having an intense personal passion for the wood fired oven and its cooking capabilities.

“Using a pre-fabricated oven, access into any venue is possible as the individual components are easily moved to site. Installation is a straightforward and simple building process and takes five days for an average installation.

The majority of the project can be handled by a competent builder although the oven itself is best assembled by professionals.”

A pre-fabricated oven will require a plinth to sit on and housing around it. The plinth

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ovens acts as support and lower insulation (an oven can weigh up to two tons and the floor can reach temperatures in excess of 600oc). The housing gives the oven an aesthetically pleasing finish but also holds in place the upper insulation materials which help the oven obtain and retain temperature. With a prefabricated oven at its heart, the finished look of an installation is limited only by imagination.

Design of the finished oven housing can reflect personality, the establishment or budget.

Oven housings around the world have been built from a variety of materials including, brick, plaster, steel and glass.

“Remember to design an installation to include good wood storage close to the oven,” advises Andrew Manciocchi. “The void under the oven base is always a good dry place and built properly, three weeks wood can be stored under a 140cm oven.

“Serious consideration needs to be given to position as a standard size 140cm cooking diameter oven will need a minimum of 180cm square of floor space, depending on the housing. Consider also a position which will keep the chimney arrangement as simple as possible. Almost any eventuality can be overcome with the addition of a fan but that can add cost. Last but certainly not least, try to position your oven where customers can watch and enjoy it.”

Costs A wood fired oven will be more expensive to install than a standard electric or gas oven.

However if installed and used properly it will last forever and is unlikely to ever need replacing. There are no moving parts and nothing to go wrong.

In fact, you can happily carry on cooking even during a power cut as many pizzerias with wood fired ovens in New York were happy to discover when they experienced power cuts a few years back.

“The only maintenance is the occasional sweeping out of the ash and sweeping the chimney twice a year at an approximate cost of £60 a sweep,” adds Andrew Manciocchi.

“As well as the savings on maintenance, at current fuel prices, running a wood oven for lunchtime and evening sitting seven days a week will save approximately £500 per year.

The heat retention of a properly installed oven is incredible and significantly reduces fuel needed for proper operation.

Wood is readily available although it is important to burn the correct quality to ensure good heat output and avoid residues and spitting.”

At a size of 140cm internal cooking diameter, an oven is capable of handling eight 12” pizzas at a time. The ovens can reach temperatures up to 600oC, but more normally will operate around 400oC for better control and oven management. With the dry heat of the dome allied to the high temperature of the cooking floor it takes around two to three minutes to cook a pizza with the perfect thin crispy base. This dry heat is also perfect for cooking meats and fish with the moisture retained in the meat. Overnight the oven will only fall about 150oC, so it

Wood-fired ovens for both pizza and bread baking.

All clay, no cement, top quality refractory masonry. Several sizes in the range.

Contact Paul Merry for information on ovens and training courses for wood-fired baking.

01747 823711 info@panary.co.uk - www.panary.co.uk 30

pizzapasta AND ITALIAN FOOD

can be ideal for cooking bread in the morning without refuelling.

“The output capability of a wood oven is no less than an electric oven and managed properly can outstrip an electric oven,” says Andrew Manciocchi.

“This size oven would be appropriate for a busy takeaway or a mixed menu restaurant of around 100-150 covers.”

Disadvantages?

The disadvantages of a wood oven also need to be considered, although Andrew Manciocchi feels that they can all be easily overcome. “You will need a separate twin wall insulated flue system as a wood oven cannot be vented into a standard extraction system,” he explains. “There are many legal requirements and potentially planning requirements for flue installation but a good installer will give you free advice.

“Chefs may need training to use a wood oven, but with the proliferation of this product in the UK many training courses are now available. As with all cooking techniques a competent chef will very quickly be proficient and is unlikely to want to revert to electric or gas.”

The final, but most important considerations, are the Smoke Control Laws of the UK. Wood fired ovens are covered by the Fireplaces Act 2005 and have to be licensed by DEFRA and exempted under the Act to be used in Smoke Controlled Areas.

“Most town and city centres and many rural areas are now Smoke Controlled Areas.

Installed correctly and using the correct fuel a wood fired oven can be carbon neutral. Check with your local authority or on DEFRA’s own web site to see if you fall in a controlled area,” suggests Andrew Manciocchi.

“If you are in a Smoke Controlled Area you must install a licensed exempt oven. Not all ovens are licensed, in fact most are not. The top manufactures have had at least some of their range tested and the information is available from DEFRA’s web site. This is a business critical issue as the

local authority can close an establishment if the oven isn’t properly licensed. It is fair to say that in the past the odd wood fired oven would have slipped under the local authority radar but as the ovens are become more prevalent and concerns about the environment grow, local authority awareness is enhanced.”

You can have your own oven tested. It costs around £10,000, plus some special flue adjustments which will need to be installed and removed following testing. The tests take approximately a week during which time you may have to close and the exemption licence can take up to three years to pass through Parliament.

Wood fired ovens feature in some of the most famous restaurants in the world like the River Café and Chez Panis. Many top London restaurants are now adding wood ovens to their kitchens like The Dell on Serpentine Lake, and Shoreditch House.

Improved technology When you have received as many accolades as the independent, London-based pizza chain, basilico, has over the past few years, then you would think that there was little that could be done to improve on its reputation or indeed its pizzas. So what made owner, Russell Allen, rip out the handmade Italian oven at the company’s Crouch End site and replace it with a Wood Stone wood fired oven?

“Although the existing unit cooked very well we had a major issue with it,” reveals Russell Allen. “In order to meet the relevant regulations it relied upon a very complicated smoke extraction system to operate properly. This system was not only hard to service and clean but also very expensive to run.

“We were aware that oven technology had moved on significantly since the original oven was installed and so clearly there was no point in replacing the oven with a similar unit. So we went looking for an alternative that was easy to install, didn’t require a complicated extraction system

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ovens and was therefore cheaper to run. And, of course, we wanted all of this without compromising on the quality of our pizzas.”

Their search of the options available on the market led them to Jestic and the Wood Stone oven and it became apparent very early on, say basilico, that the Wood Stone had all the things we were looking for. Aside from being easy to install, it ran on wood only and did not need such a complicated/expensive extraction system. These last two features also combined to satisfy another major requirement the pizza had – an oven that was extremely cost effective to run.

“Of course we didn’t jump in there and then. With Jestic’s assistance we visited a number of existing Wood Stone locations as well as the company’s own purpose built test kitchen, in order to test the ovens and make sure that they were not only capable of producing a quality end product but that they were also

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easy to use and maintain.

Having satisfied ourselves that this was indeed the case we took the decision to proceed,” adds Russell Allen.

“Installation was straightforward and thanks to the fact that the oven come pre-seasoned, we were cooking on it within 24 hours. What we have now is an oven that heats up faster and costs less to run, but still produces the same premium quality pizzas for which we have become so well known.”

Outdoor type “The type of wood-fired oven we sell is one that operates with a two chamber system. The wood is burnt in the bottom chamber and the food cooked in the top chamber,” explains Dan Hunter of Tasty Trotter (www.tastytrotter.com). “These are mainly designed for outdoor use but can be fitted indoors if need be. They would then have to be piped outside, and this would require additional installation that we do not provide.

For more details call us on 01246 590 443 or visit:

www.tastytrotter.com

SPECIAL WINTER OFFER Wood Burning Oven £895 inc VAT + Delivery Suitable for cooking all kinds of cuisine from pizzas, meat joints and barbeques foods to bread For professional or domestic use Can be used indoors or outdoors (indoor use requires a chimney) A smart looking oven that will be the focus of any event Can also be used as an outdoor heater Cook a pizza in 90 seconds

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ovens

The wood effect The secret behind the unquestionably superior taste of a wood fired pizza is in the base, and the way in which it cooks in a wood fired pizza oven. With wood fired pizza ovens heating up to temperatures in excess of 300°C, the thick walls not only retain this heat, but radiate it evenly inside the oven. This results in a very quick cook time (between 1½ - 2 minutes), a very evenly crisped base and perfectly cooked toppings.

Of course, it’s not everyone that has the luxury of a wood fired pizza oven, but you can easily achieve a similarly tasty pizza in an ordinary oven by using wood fired pizza

bases such as those supplied by La Pizza Company (who can also supply frozen Thick and Thin Crust Pizza Bases and various sizes of Dough Balls for those wanting to roll their own pizza bases). Their wood fired pizza bases are made to an authentic Italian recipe and are even put through a 48 hour natural proofing process to allow the flavour in the dough to develop fully. They are then handstretched, topped with a rich tomato sauce and part-baked on stone in a traditional wood fired pizza oven before being quick frozen so the operator gets all of the taste with maximum convenience.

“Due to the two chamber system, when the fire is drawn to the top chamber the flames come up and over the top of the pizza giving additional infra-red cooking.

This will allow two 10” pizzas to be cooked in just 90 seconds. With a traditional, one chamber cooking method this additional infra-red cooking does not happen.”

The unit Tasty Trotter sell is totally portable, point out the company, and as such, for outdoor use, requires no installation whatsoever. Simply unpack it and it’s ready for use. So far this type of model has proved to be very popular as an additional outdoor eating area, or as making more use from an outdoor smoking area. It can also be used as an effective outdoor heater, hot smoker or conventional oven and is affordable to run on £4-£5 worth of wood, which should last an evening, advise Tasty Trotter.

“Traditionally we have sold this product into the domestic market because it moves like a BBQ, however we have recently sold one into a Cypriot-owned restaurant who loved it so much he keeps coming back to buy more!” adds Dan Hunter. “This restaurant in particular has jumped at the opportunity to make money from their outdoor smoking area which has now been converted from a customer convenience to a serious money making opportunity.”

999 Pizza Toppings (UK) Limited Established in 1995. The company is working closely with one of the largest independent pizza suppliers in the UK. Our aim is to provide the market leading brand of toppings, offering superior quality and taste. The company has a large fleet of refrigerated lorries delivering to over 1000 loyal customers covering the majority of London and the South East. Our target is to satisfy each individual customer, supplying a comprehensive list of products for pizza delivery services, as our company slogan says

“Anything to do with Pizza is our business” Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Tel No: 01708 558885 • Fax No: 01708 555022 Email: sales@999pizzatoppings.com

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ovens

Taking care of your

wood fired oven

A wood burning oven of any kind is a significant investment and like any other investment it should be regularly cleaned and maintained to keep it in prime working order and to maximise both its efficiency and its working life, and Jestic (www.jestic.co.uk) have the following advice on the operation of your oven from day one and beyond.

Slow to start Even if your oven has been factory-cured (all Wood Stone ovens, for example, are supplied this way) slow warming is still necessary to ensure equal distribution and saturation of heat within the dome and hearth. This process is also necessary to prevent thermal shocking of the refractory stone, which can cause excessive cracking.

To start, build a small kindling fire of newspaper and 2-4 kilos of heavy, hard wood. We suggest using a "Fire Starter" (paraffin/sawdust stick) to start the fire. Begin with small pieces of wood (about 30mm to 80mm diameter and 350mm-425mm in length). Build the fire directly on the floor of the oven against the side or back of the dome. The fire should be built far enough inside and of a size that doesn't permit the flame to go up the flue. Slowly bring the oven temperature up to 150-200°C. Maintain this fire for 4-5 hours.

Once the oven temperature has reached 150-200°C, increase the oven temperature by increasing the size and amount of wood being used. Based on what is already burning, gradually increase the amount of wood per hour. This will bring the oven temperature up to 260-290°C. The amount of wood required to bring the oven to the specified temperatures may vary depending on the type and quality of the wood. Never use any type of flammable liquid or fuel to start a fire in the oven. Doing so

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could cause a dangerous situation and/or damage to the oven ceramic (note - during the first few days of operation, small amounts of water may appear dripping from the oven. This is normal and will stop within a few days).

combustible floor or on the ground, a safe distance from all combustible materials pending final disposal. They should be retained in the closed container until all cinders have thoroughly cooled.

The fire Use only seasoned hardwoods with a moisture content of 20% or less. Use of soft woods, such as pine, cedar, hemlock etc., and wet or 'green' wood, will cause a buildup of residue throughout the exhaust system.

The fire should be ignited a couple of hours before the oven needs to be at cooking temperature, and can be located practically anywhere in the oven.

Once the oven is being used daily, the fire can be ignited using still glowing coals from the previous day's fire.

The oven is heated more evenly and effectively by the fire positioned on the side rather than in the rear of the oven. Adding about 2-4 kilos of wood per hour should bring the oven temperature up about 40°C per hour (this will vary slightly depending on the type and moisture content of the wood and the size of the oven). Do not toss or throw wood against back or side walls of the oven as this may void the warranty. At the end of the day put removable stainless steel door(s) into door opening to hold heat in the oven overnight.

Do not over-fire the oven. If flames are spilling out of the door opening, or if the oven floor temperature exceeds 450°C, then you are over-firing the oven.

Care and cleaning As needed, brush food particles and stray fire debris from the oven floor using a long-handled floor brush. If something spills on the floor of the oven, wait for it to burn and/or dry up and then clean the residue off with the floor brush.

This process can be sped up by moving a small portion of coals onto the spill causing it to bake off quickly. For removal of fine particles (burned flour or ash), wrap a warm, damp cloth around the brush head and use it to briskly wipe the floor. Do not scrape the oven floor with metal tools having sharp edges or corners.

Stainless steel surfaces - the oven tools, the mantle, the night doors and the oven doorway should be cleaned, as needed, using warm soapy water. Do not use abrasive metal scouring pads as they will scratch the stainless steel. Avoid the use of excess water when cleaning the face of the digital readout or oven controller.

As with all commercial cooking equipment, regular cleaning and maintenance of exhaust system is necessary to prevent the possibility of a hood and/or duct fire. The frequency of inspection and cleaning of the duct will depend upon hours of use and type and moisture content of the wood used for fuel.

Jestic recommend the use of a long-handled, brass bristled brush for sweeping aside excess food particles that will accumulate on the floor of the oven during use.

The oven floor can be cleaned with a damp rag. Do not use ice or excessive water on the floor. This is to prevent thermal shocking of the stone.

Ash disposal At the start of the following work day, push glowing coals out of the ash pile. Remove ash with ash shovel, leaving live coals to start the day's fire. Place ashes into a metal container with a tight-fitting lid. The closed container of ashes should be placed on a non-

All painted and stainless steel surfaces should be cleaned as necessary using an approved mild detergent, hot water and a soft cloth or sponge. Stubborn residues may be removed using a non-metallic scouring pad. When scouring stainless steel surfaces, scrub with the grain of the metal to prevent scratching.

Thermal cleaning If the oven is operated at low temperatures (below 275°C), it is possible that grease and debris from food could build up on the floor of the oven. Often, this build up is perceived as the floor flaking away. To remove the build up that has accumulated on the floor of the oven, at the end of your cooking day simply move a portion of the coal bed to cover that part of the floor covered with grease (if necessary you might do this in sections on consecutive days). Leave the coal bed over the grease build up. By morning most of the grease should have been burned away. If necessary, proceed with scraping of the floor.

Scraping is usually done early the next morning using the utility peel or a floor scraping tool.

Repeat this process as needed to keep the floor clean. Once the oven is clean, allow the oven to return to normal operating temperatures and continue normal operation.

To clean the dome, starting from an existing fire, increase the fire's intensity (by adding wood) so that the floor temperature goes above 315°C. Maintain this temperature for approximately one hour or until all visible signs of sooting are gone from the walls and ceiling of the oven. It should not be necessary to physically remove any material from the walls and ceiling with a brush or otherwise. Once the oven dome appears clean, allow the oven to return to the normal operating temperature and continue normal operation.

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business advice

Ground rules for a profitable business Keeping to some fundamental ground rules in these uncertain economic times will help keep your business profitable argues David Hunter.

For over twenty years, the Bowden Group has been providing costeffective profit turnaround solutions to the hospitality industry.

Here, the company’s hospitality business mentor, David Hunter – an independent adviser since 1988 and a fellow of the HCIMA (Hospitality Management Institute) and the IIB (Institute for Independent Business) – offers some business advice to would-be restaurant and takeaway owners.

Avoiding failure Everyone thinks that they can run a food business - be it an Italian restaurant, pizza house or takeaway - and so many try and fail.

Which is why it is worth exploring what you should do to avoid failing, if you are determined to go ahead.

What are your options? Well, you could be buying a business that is already well established, with existing sales and a good track record. In this instance you’ll be paying a premium for the business, otherwise known as ‘goodwill’. That’s fine in itself, as long as you are not paying too much for that business in the first place. If you are, then there is a danger that the business may not produce sufficient profit to give you enough ‘payback’ on your initial investment.

Worse still, if you have borrowed capital to buy and run that business, and you are paying interest on that money. So, you need to think this through carefully as there is a big difference between buying an existing business and the alternative - starting one up from scratch.

The business plan Before you commit to anything such as premises, you need to do some planning.

You should start with a business plan, a document in which you ask - and answer some fundamental questions about the business. This includes such things as being very specific about the product that you plan to sell and the competition that already exists, or might develop, in the area.

You will also need to consider the location as a whole. Is it likely to grow, or be bypassed? Sometimes, a planned road bypass around a town might cut off a certain amount of existing business, or a planned one-way system might actually have the effect of leading people away from the business. These are just some of the more unusual things that you need to consider.

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When the outline business plan is done, you will need to move on to do some figures and financial forecasting. Whilst everyone talks about cash flow - and it is very important to do a cash flow forecast, I like to start with a forecast profit and loss statement (in other words, a budget). This shows us how we expect the figures of the business to look over the first twelve months. It should be done in a monthly format, with the twelve individual months making the year. A simple spreadsheet will achieve this and will pull together all the figures.

If you are going to a bank for financing or borrowings, they will react much more positively to the fact that you have done a business plan and a forecast profit and loss because that’s what they can ultimately use to understand what you’re trying to achieve.

Don’t forget though that they will challenge you on your assumptions. This challenging is, however, healthy, as it will make sure that you are confident of where your figures are coming from - what your sales may be, what your gross profits will be, your labour cost, premises costs etc.

If you do the forecast and the business doesn’t look viable, then don’t just kid yourself that everything will work out fine.

Go back to the drawing board and start again. If you don’t do a business plan, and the forecast profit and loss account, then you are taking an enormous risk.

Staying on track Surprisingly, I am just as happy about business plans that show the business is not viable as those that turn out to be a huge success. In these instances I may have saved someone’s savings and their house, by simply helping them to realise that the business probably wouldn’t work.

Once you’ve bought the business and moved in, or found and converted the premises, you’ll be very busy working on all

the day-to-day jobs but the danger here is that you might lose focus on the figures, so ensure that you get regular profit and loss accounts, and make sure that the figures generated are those that you need.

Yes, we need to track sales, but we also need to track carefully the gross profits that we make, as these can mean the difference between the business working or failing. I have seen countless businesses that had good sales, but poor gross profits. As a result, no matter how high the sales, the businesses just were not going to make a profit.

Ultimately, if you reduce your prices to increase sales, you need to be careful, it won’t matter how high the extra sales are if you have eroded all your profit. Also keep in mind the fact that the higher the sales, the higher your wage costs are likely to be.

We all tend to think, for example, that the pizza businesses make a lot of profit. And indeed they can do in the right hands! The companies that run these businesses as chains have highly developed costing programmes, and their portion control is almost perfect. But be warned. If you are a small, independent operator, you certainly will not necessarily be able to compete with them on price. You will be paying a lot more for your food ingredients than the chains, and it is also likely they will be a lot more controlled about their wage costs too.

In any business it is control that counts control of the figures, control of the staffing levels and control of the stock.

Unfortunately, restaurants and takeaways are not always easy to control, so I would strongly recommend using a good bookkeeper to keep control on your figures. My suggestion is that as an absolute minimum you do a monthly profit and loss account.

Even with monthly or quarterly profit and loss accounts, the very best way to make sure that your business is profitable and under control is to monitor key figures on a December 2010

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business advice weekly basis. I advocate tracking sales, gross margins and wages every week. Comparing with last year’s figures is a very useful thing to do as well, because of the benchmarks such data can provide.

One of the businesses that we are very proud to support is a restaurant in the South East and this financial year they will make a profit of over £50,000. Last year it lost over £30,000. This is the same place, run by the same team, but the one major difference is that this year there has been ongoing monitoring from both them and us on a weekly basis, enabling the operator to react and respond very quickly to any changes.

So you think you want to buy or run a pizza business? It will be a challenge, but you can succeed if you follow four simple rules.

1. Do a business plan before you start and make sure it is viable.

2. Do regular monthly management accounts.

3. Employ a good book-keeper.

4. Monitor your business’s performance weekly Carrying out these basic steps will give your business the very best chance of being profitable, and staying that way.

David Hunter can be contacted on 07831 407984 or by email on davidhunter@bowdengroup.co.uk (www.bowdengroup.co.uk).

VAT rise The Bowden Group’s David Hunter also believes that the hospitality industry as a whole, and independent companies in particular, will suffer due to poor management of the VAT rise in January (in an effort to help a simple VAT calculator has been added to his blog – www.hunterbowden.co.uk).

“Restaurants regularly fail to increase prices in line with imposed changes. This includes the annual rises following each budget as well as higher supplier costs and, as we will see in January, VAT. Instead, they maintain prices, cutting into their own profits,” he says, and believes that businesses owners do not want to pass on the costs.

“As I go about my business I regularly meet people who feel that increasing their prices by a penny or two appears mean in the eyes of customers so they simply do not do it. That might work one year, but if they adopt the same attitude year on year it will chip away at the profits and make their business unsustainable.”

Coupled with this lack of desire, David Hunter believes there is also a lack of

understanding. “This is going to sound harsh but I regularly meet proprietors who have difficulties with figures,” he reports. “It goes without saying therefore that the figures and percentages involved in tax, particularly VAT increases may be challenging for them. So, to ease matters we have added a simple calculator to our blog that does the maths for them.

“There is obviously more to maintaining your margin than increasing prices. This calculator just shows you what needs to be done to the selling price to maintain your current margins.

You could equally source the same product elsewhere for less, or change to another product that has a different cost base – maintaining your existing selling prices.

“I know some people will say that this calculator is patronising and they are all capable of dividing by one figure and multiplying by another, but that doesn’t take into account every individual – such as those people who maintain their success by being great hosts rather than financial managers. For them, such a simple formula is ideal.”

Selling your business Finance broker, Peter Williams of the Oxford Funding Company looks at how three different types of proprietor sought to sell their food businesses. The first was trying to sell a leasehold business which was running very successfully. The second had a freehold outlet that was also running successfully, and the third owned his freehold but had closed his premises as he couldn’t make a go of it, so it was vacant.

Peter Williams did a degree in management at Manchester University, followed by chartered accountancy in south Wales. When he qualified he went into the banking sector in London, and ended up forming his own finance brokerage business in 1990. The Oxford Funding Company Ltd has been running ever since. Based in Cheltenham, it employs a number of brokers working in different sectors, and has historically had a strong connection with the catering industry.

Original members of the NACFB (the National Association of Commercial Finance Brokers), the Oxford Funding company has a mission statement of “honesty, efficiency and niceness”. Most of the company’s business is repeat business, providing clients with the funding they need to open, expand, or save

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their businesses, as well as funding to buy going concern businesses (www.thefundingco.co.uk).

It’s tricky out there right now, raising finance, says Peter Williams (pictured) but there are ways round it as funding is being generated in different ways.

The leaseholder’s story There was a time when a leasehold café, restaurant or takeaway had a value, but now it doesn’t. Nope, that’s right. It has no value at all. Absolutely zilch! You may think “but it makes money/has a right to occupy for many years to come – surely this is worth something?” Well no, not that is if you happen to be a bank manager (or for that matter anybody who professionally lends money in the UK at the moment).

Well, I tell a lie. There is one and only one lender who will lend you some of the purchase price in certain circumstances at a 35

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business advice fairly high rate of interest, but for most people there isn’t anybody lending on sensible terms. Once upon a time the likes of National Westminster and Royal Bank of Scotland et al had fairly straightforward formulae both for valuing leasehold retail businesses and for lending often up to two thirds of that value, but not any more.

So if you are selling, unless your buyer is a cash buyer, they are not going to be able to raise the money to pay you from a lending organisation. And if you are buying, don’t bother asking your bank (that is if you can find anybody in your bank who will talk to you, or knows how to spell leasehold, or remembers what a loan is).

Hopefully, the government alliance will achieve what they say they want to do and will soon force the banks to change and start lending again, but as I write this they are adamantly refusing to lend against a valuation of a leasehold retail business. So what are we all going to do? Well - in the words of Douglas Adams and his Hitchhiker’s Guide to the Galaxy – “don’t panic!” It is possible there may be another way to do it.

The British are a resilient bunch, and as is often the case when the obvious route is blocked then we soon tend to open up other routes to achieve our goals. As such, leasehold businesses are changing hands, but funding is coming in other ways. So what are these?

Well, what we have found is happening in the market with leaseholders is as follows. Take an assignment of the lease, then reach a private arrangement between the vendor and purchaser over paying the premium over a period of time. Don’t borrow, but rather liquidate your own assets. People often have assets they can sell or borrow against to raise the money.

Endowment policies/car boot/garage sales.

Liquidate savings, cash in pensions, borrow against your home, swap the BMW for a van.

‘Ask Granny’ – many savers are getting less than 1% interest on their savings. All purchasers should consider whether there is somebody they can approach. If that person(s) says they are interested, do a completely comprehensive business plan and then put it to the relative/friend/associate to see if they want to lend the money on a commercial basis with both sides fully aware of what they are getting into. Make it part of a larger deal. If this is the second or third café in a chain, then a loan can be based on the success of the existing business(es). So do you know somebody with a successful similar business who will come in with you?

As brokers we are asked how is this country ever going to get going again if there is no money to encourage the small businesses get started/change

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hands/expand/survive? Unfortunately, the answer is we’re not! – going to get going that is. We are stuck. Let’s just hope a politician or banking director, or somebody, reads this and realises that any government ‘incentive’ or assistance or directive, or any other political action, is not going to achieve anything – other than to waste money. The only thing that is going to work is for the banks to realise that when Pinders or Florets or some reputable valuer says this is a business that is worth something, then they probably know what they are talking about and the banks must lend against the business.

The freeholder’s story Ah now, here we can see the bank manager puff on his pipe, smile contentedly and mutter the loving words “bricks and mortar”. Why a bank manager thinks that this is a completely different proposition I have no idea, but then I don’t suppose bank managers have any idea what they are thinking about these days either If you have a successful freehold retail takeaway or restaurant and the accounts show that out of the income from the business a loan can be serviced then the bank will, in theory, lend a large chunk of the purchase price. Yes, it’s as simple as that – “freehold good, leasehold bad”.

Freeholds, that is, where there is a good business in situ with accounts to show serviceability. However, if the business in situ isn’t making enough money (or rather cannot demonstrate that it is) then we hear a ‘nasty’ word, but rather like saying ‘Lord Voldermort’, it’s best not say this word out loud, and so the property is valued as if it were ‘vacant’. Here the bank manger will start to sweat and shake and look very uncomfortable and before long he will be absenting himself as if he had eaten something bad.

Now we come to the real stupidity of the banks. Why won’t they lend on a leasehold retail business? Well because if the leaseholder messes up the business there is nothing left for the bank to take back to sell to get some of their loan back.

However, if it’s a freehold and the proprietor messes up, the bank can take the building back. But they can’t sell it – because nobody can buy it (or rather can get a mortgage to buy it) because it’s ‘vacant’.

We have even suggested to the banks holding vacant freehold property it might be in their interest to provide a potential buyer a mortgage to buy it off them, but here the will to live is completely lost as we realise the bank can’t do this as they can’t lend on empty property So where does that leave us? Well, do ask your bank manager if only for the fun of seeing them squirm. Think about some of

the alternative routes, and do speak to an affiliated commercial finance broker. Very often talking it through with a professional – and which should always be free - might throw up some ideas. The next section may also be a route worth considering.

The freehold proprietor who’s closed Having said that vacant commercial property is a completely no go area, there is strangely a huge appetite to finance the purchase of vacant commercial property by a now major category of lender called the bridging funder. These lenders are so prolific, it is hard to know who is doing what, and who is the best lender in which circumstance. However, they all have pretty well the same approach.

They want to be interim/short term lenders. They want to finance the initial acquisition, then to continue funding till the property is put into a position whereby it is yielding sufficient income to enable the owner to refinance it with a normal commercial mortgage. “Excellent!” I hear you say, but - and it is quite a big but - the Bridging Boys have several major points to understand.

They are not cheap. They tend to lend on a monthly interest rate which can be as high as 2% a month. There are set up and get out fees. They also have to be absolutely confident that the property will, within the time span of their loan (normally not longer than 18 months), be yielding sufficient profits/rent to enable a remortgage to happen.

Therefore, the borrower has to demonstrate clearly they have the qualification, experience, aptitude and resources to complete whatever is the plan for the building.

So back to our proprietor who closed their café and a vendor wishing to take this on… Buying the freehold and re-starting the business could well be an approach that will facilitate the raising of finance from a bridger, assuming all the boxes are ticked.

Summary The above is written for the vendors but has the same message for buyers. It’s tough out there at the moment! So with regards to the economy and the country – please somebody somewhere do something to make the banks lend on leasehold businesses and vacant commercial property. As when a Sunday newspaper printed “would the last person to leave Britain turn the lights off?”, can we ask that when the first bank to return to banking arrives, can they turn some lights back on to let us know. Because this country is completely in the dark at the moment when it comes to sensible loans for retail businesses.

December 2010

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congratulations to

Morrisons for winning the

Pizza & Pasta Lunchtime Award (Retail) Polo Road, Guinness Circle, Trafford Pk, Manchester, Lancashire M17 1EB

0161 864 6600 The Pizza Oven People Nationwide distributors of pizza, bakery and catering equipment.

• • • • •

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

UK agents for

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

www.papa.org.uk

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food

Food to go

The six sub line up from Domino’s Pizza who are now targeting the lunchtime trade.

Whether adding to an existing range of portable food, coping with extra demand or dealing with the competition from other types of food retailing outlets, the ability to provide a range of ‘food on the move’, particularly to meet the lunchtime demand, is a lucrative opportunity for outlets to tap into.

Domino’s do lunch Earlier this year, the pizza delivery chain, Domino’s Pizza, rolled out an advertising takeover on the popular video web site – YouTube - to help mark the launch of its new “let’s do lunch” campaign featuring a range of six oven baked subs (cheese steak melt sub, meatball sub, nuclear sub, vegi supreme sub, breakfast sub and New Yorker sub).

“We spotted a great opportunity to help grow our lunchtime sales and launched our new oven-baked subs range to help drive business in this day part. We’ve always thought Domino’s was not just for teatime and the new range has helped to reinforce this,” says Simon Wallis, sales and marketing director of Domino’s Pizza.

“We’re always on the lookout for innovative new ways to promote our products and online activities such as the YouTube takeover provide a great way for us to do this in an exciting, targeted and timely manner.”

The takeover saw the pizza chain become the first brand in Europe to use YouTube’s new 38

pizzapasta AND ITALIAN FOOD

Quick Launch template which enables companies to cost effectively develop an ad’ from their existing images, videos and links and run it directly on the YouTube masthead.

The advertisement was carried on the web site’s masthead and included a 20 second lunch video, as well as an image gallery of the new menu and a Google Maps search listing to enable users to locate their nearest Domino’s store. A direct link to Domino’s Facebook page also appeared on YouTube to help generate click throughs and more fans.

“We wanted to do something bold and a bit different to help promote our new lunch menu and we’re delighted to be the first in Europe to use YouTube’s new Quick Launch template,” says Simon Wallis, sales and marketing director for Domino’s Pizza. “What better way to announce that Domino’s is not just for dinner than with our own lunchtime video on the world’s most popular video site?”

Along similar lines, and showcased at the recent Pizza

Chef of the Year competition by independent pizza operator, Red Tomato Pizza, were the company’s Pizza Bites and Folded Pizzas. Designed with the ‘to go’ customer in mind, and packaged attractively but practically so as to minimise the chance of unwanted spills while carrying and eating, these new style of pizza ‘wraps’ demonstrate what can be achieved via a little bit of creative thinking.

No special packaging was required, Red Tomato Pizza were able to make use of existing cartons for fries, as well as existing pizza boxes designed for calzone, and adding labels to

differentiate one type of filling from another.

The baking manufacturer and foodservice operator Delice de France is also now offering operators an additional opportunity to grow sales after the recent launch of its new filled ‘Hot Eat’ sandwich range.

Delice de France says that it has redeveloped its existing range of paninis to launch three new options of bread carrier – panini, ciabatta, bloomer and muffin - in a variety of popular flavours, including the Tuna Melt Panini, Mozzarella, Tomato and Basil Panini, Mushroom and Emmental Panini and Chicken December 2010

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food

For further information on the ‘Hot Eat’ sandwich range from Delice de France, visit www.delicedefrance.co.uk.

and Bacon Panini. Its British Breakfast Muffin features a free range boiled egg, tomato chutney, Cumberland sausage and Smoked Crinkle Cut Bacon and their Classic Italian Ciabattas have been given a new twist with a Spicy Meatballs and Cheese, and a Sweet Chilli Chicken option.

“Delivering baked products of a superior quality is our speciality and we have developed the ‘Hot Eat’ range to deliver not only on quality but also on choice,” says Ian Toal, managing director of Delice de France UK. “From our own research and listening to the feedback from our customers we

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know that the flavours in the range are consistently popular.

Versatility is also key and whether served contact-grilled with crisps or salad, or heated in the oven for as a ‘Grab and Go’ option we are confident that the new range will not only meet different catering needs, but also drive sales.”

Adding yet more differentiation to the panini sector, a new range of Tiger panini breads was launched this year 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 re-sealable 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 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).

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

Pizza profits for all Having recognised that takeaway pizza is continuing to be one of the UK’s favourite takeaway items, Rookway Food Systems has announced that it is now distributing the new i3 model TurboChef oven under its Stone Willy’s Pizza brand, specifically designed to ensure that all day outlets and smaller outlets such as cafés and deli’s do not miss out on the pizza profit potential.

Using the unique Stone Willy’s food solution, such outlets can open up vital new revenue streams by offering high quality pizzas and over 70 other hot food items, say the company, which are all easy to prepare and can be cooked in a matter of minutes, and making them ideal for the customer in a hurry.

"There are a multitude of benefits to the new TurboChef i3 oven," says the managing director of Rookway Food Systems, Peter Robinson. "They do not need any extraction – often a huge cost in itself, they cook food up to 12 times quicker than conventional ovens (a 12" pizza cooks in two minutes), and they are so simple to use, meaning cafés and deli’s of all sizes can provide a diverse hot food offering all day.”

The TurboChef i3 ovens require minimal space so can fit into the smallest of outlets and they are also remarkably energy efficient, claim their distributor.

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food For example, a 12 hour shift with constant use costs under £5 per day, providing smaller outlets with a very versatile and cost effective hot food solution.

UK distributors Rookway Food Systems offer a full support service including, ingredient supplies, maintenance, staff training plus on-premises marketing support to not only provide outlets with the tools but to help them sell as well (for further information on Rookway Food Systems products and services call 0800 028 2880, or visit www.stonewillys.com).

Coffee offering The rise of the coffee shop, and widening availability of premium beverages, has meant that many in the pizza business are under pressure to retail a high quality ‘to go’ coffee offering. However, not only is it an essential part of an outlet’s menu these days, it is increasingly expected to be on offer by consumers, and makes good business sense as the mark-ups to be had from what is often an ‘impulse’ buy can be very attractive.

“In today’s busy environment customers can now expect a consistently good quality coffee in many QSRs such as McDonald’s, who now sell 84,000,000 cups of coffee per year, out-ranking Starbucks and Costa, in the UK,” observes Steve Brewer, national account manager of coffee machine company, WMF UK Ltd (www.wmf.uk.com). “Being a more cosmopolitan society, people’s expectations of what a good cup of coffee is has

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

increased, leaving the operator having to meet those demands and delivering quality specialised coffees, with the minimum of user input.”

And for outlets keen to tap into this demand and welcome stream of extra revenue, bean to cup machines represent a good option due to their de-skilling of the beverage making process, as well as their speed.

“Operators are literally spoilt for choice these days when it comes to choosing the right machine for coffee, but it comes down to just three basic options if you are looking for good quality coffee - traditional, semiautomatic and fully automatic,” Steve Brewer explains. “WMF specialises in the fully and semiautomatic bean to cup varieties and has recently launched its 2000S and bistro! with Dual Milk.

Both of these machines offer convenience and speed, without sacrificing quality, and allow the operator to offer a more superior coffee, easily.”

WMF’s bistro! with Dual Milk enables operators to make high quality bean to cup coffee by using the fully automatic, onestep process at busy times, or for high volume ‘to go’ service, and when a more individual feel is required, the manually operated steam wand, which can be used as part of a twostep process, opens up numerous possibilities for those operators that have a wide range of operational requirements. bistro! with Dual

Smaller outlets such as cafés and deli’s wishing to cash in on the popularity of pizza ‘to go’ can do so very easily with a compact TurboChef i3 oven.

Milk offers more control and consistency of drink quality, say WMF, thanks to a clever heat sensor in the steam wand which will stop the steam when the set temperature has been reached, offering a semiautomatic option – at least as good as a great barista - as the variables in the milk foam have been eliminated.

WMF’s bistro! can produce a high quality, fresh bean to cup cappuccino in 18-21 seconds, but can also produce water for tea at the same time. With additional features such as individual temperatures that can be set for each drink to optimise flavour quality, the option of three integrated hoppers so a drinks menu can include a variety of chocolate drinks, as well as decaffeinated coffee, point out the company, and up to 220 cappuccinos in an hour.

“When you buy a coffee machine, my top tip would be not to look at a machine for today’s demands, buy a machine based on projected demands, and make sure you consider reliability, longevity, functionality, flexibility, ease of use, after sales service, service back up and ultimately, total cost over the life of the machine,” concludes Steve Brewer.

Needless to say, packaging to cope with hot beverages abounds. Earlier this year,

International Paper launched a new line of insulated cups, called Hold&Go® which aims to provide superior performance in a premium, all-in-one package.

Hold&Go employs International Paper’s patent-pending Thermashield™ technology, which eliminates the need for a sleeve or extra cup to protect hands, say the company.

The cups come in three sizes – 12oz 16oz and 20oz - and are designed in such a way that a single sized lid fits all. Both sipthrough and lock-back lids are available for Hold&Go cups, in black or white. The minimum print run for bespoke designs is just 100,000 pieces.

“With Hold&Go, consumers will appreciate a cup that keeps their beverages hot and their hands cool and restaurant operators will benefit from the elimination of costly doublecupping and improved speed as a result of no longer needing to apply a sleeve,” explains Mike Gardner, International Paper’s sales and marketing director for the company’s foodservice business in Europe The cup comes with high quality graphics, including the classic design ‘Old World’, to help boost a brand’s image and offers huge potential for QSRs and any ‘on the move’ catering operator, suggest the company.

December 2010

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NEW

New

the ! , 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

The UK’s leading Pizza Pan Manufacturer ALPHIN PANS

Established 1989 Tel: 01457 872486 Fax: 01457 820868 Web: www.alphin.co.uk

www.papa.org.uk

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profile

Degò delights Run by sommelier, Massimo Mioli, who hails from Vicenza in northern Italy and is very serious and enthused by Italian food and wine, as well as being highly informative and experimental when it comes to the way in which flavours can be combined to offer a seasonal menu, Degò (www.degòwinebar.co.uk) is a modern day revisiting of the traditional tavern - a new degustation restaurant that has been launched recently in London.

Premium experience Degò is a place where food can meet wine, the two then going hand in hand to complement and bring out the best in each other, whether you choose to be upstairs in the bar area – where a good selection of Italian wines are served by the glass in 125 cl volumes for the perfect degustation experience, along with freshly cut salumi, blue goats cheese and burrata - or lingering longer downstairs in the restaurant to have a more substantial, but no less impressive meal. They are also developing a tramenizzeria (literally translated as “a bit of a mouthful”). Namely, a place where you can enjoy tramezzini (dainty, crustless sandwiches that are traditionally served in the best bars in Italy).

The name Degò is derived from ‘Deg’ from degustation and ‘0’ from osteria, that originally came about in the 1950s, but osteria, or tavern, as we might know it, meant in the modern 42

pizzapasta AND ITALIAN FOOD

urban sense of the word as opposed to the more old fashioned osteria which usually featured wooden tables and Chianti flasks hanging from the ceiling. In fact, osteria in Italy is becoming a trendy word again, reports the PR manager for Degò, Luisa Welch, and in today’s urban Italian environment it has come to mean a new interpretation of what in England we would call a wine bar, but a far more sophisticated one.

Conveniently located just a minute’s walk from Oxford Circus tube station in London, Degò offers shoppers, tourists and office workers alike a pleasant haven in which to enjoy some perfectly matched and competitively-priced food and wine in a distinctive environment that makes a statement and certainly delivers the ‘wow’ factor so that you leave feeling that you have stepped into another world for a while.

Since it held its launch party on 16 October this year, Degò has

been proving quite a draw, serving to confirm not only how cosmopolitan London is, but also how informed many more of us are now when it comes to serious Italian food and wine. Not only that, but its wines and creative, statement dishes are sold at price points that are not prohibitive to those who might have passed by on the premise that similar establishments are inherently always expensive ‘by default’. Yet, these same people are still willing to try something different that has a premium, authentic edge, even in today’s economic climate (a two course set lunch is available for £14, for example).

Italian input Massimo Miolo comes from a family of restaurateurs. Together with three partners who have also been his friends since childhood, they decided to come to London and opened Degò. The head chef is Dario Schiavo, who has already worked with Alain Ducasse and Gualtiero Marchesi.

His food is quite different, both in texture, flavour combinations and style. His suckling pig fillet with bacon served with steamed mixed vegetables and Barolo sauce, for instance, is already a hit and getting good reviews, but even something simple like chocolate ice cream can taste like velvety melted ganduja because of the way it’s made. The food also changes regularly at Degò, so if you want to sample something in particular, the chances are that you will need to be organised and quick!

Downstairs is where the a la carte restaurant and cocktail bar is located, with an even more extensive wine list on offer there.

Based on northern Italian food, and taking its inspiration from the towns of Venice and Vicenza, the seasonal menu also reflects the best and freshest market availability, with a big feature being the bigoli (a handmade pasta from Vicenza that’s twisted at the table, before being cooked).

December 2010

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profile Educated consumers More so than ever before, UK consumers know what they want, or are at the very least far more prepared to experiment and take advice from restaurateurs who acknowledge that they are catering for a more high-end, premium wining and dining experience these days. A good example of this trend is the fact that Degò breaks its wine selection down according to the various Italian regions, meaning that customers can make informed choices, or simply select and enjoy what they might have already tasted and come to know while in a favoured Italian region.

In talking with Massimo Mioli, it was interesting to hear that unlike their Continental counterparts, British customers, long famed for their hesitancy over ‘foreign’ food and only being prepared to ‘stick with what they know’ are far more willing to be advised and counselled in their wine and food choices when they come to Degò. Italian customers, however, he reports, can be a bit more challenging. They are likely to request that a restaurant serve

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up a dish to meet their own, familiar tastes by asking that certain items be removed, or added, or cooked in a certain way. No doubt this can be very frustrating for a chef or restaurateur who has taken time out to offer something new via a carefully put together menu – as is definitely the case at Degò where every dish appears like a work of art to impress the eye, as well as the taste buds.

During the autumn, pumpkinfilled ravioli featured on the menu, served with crushed

Amaretti biscuits – a simple but highly effective combination of ingredients that can be further enhanced by the sampling of a glass of hay-coloured Franciacorta (which can be thought of as an Italian ‘champagne’), and a wine which Massimo Mioli is especially knowledgeable and keen about, having been appointed a specialist retailer of it.

Massimo Mioli chooses all the wines personally, with many being imported directly from Italy, and he has even built a

humidity controlled cellar to store his wines correctly, something which provides a talking point and visual spectacle in the restaurant due to its viewing area of glass windows behind the bar.

The wine bar upstairs is open from noon to 1100 in the evening, and the restaurant is open from noon to 1530, and six to midnight, Monday to Thursday, and six to 0030 Friday and Saturday. It is closed Sunday (but they might open for a few Sundays in the run up to Christmas).

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Alternatives to the guaranteed cheque Does your business accept cheques guaranteed with a plastic card? If the answer is yes, now’s the time to get ready for next summer when the UK’s Cheque Guarantee Card Scheme is being withdrawn.

Guarantee For the past forty years businesses have had the option of accepting a cheque with a guarantee (up to a specified limit) if it was accompanied by a customer’s card carrying the Shakespeare logo. Although many businesses no longer make use of this functionality when accepting cheques, if yours does, you should be aware that it’s being withdrawn from 30 June 2011. You may want to know what alternatives exist and why the decision was taken - even though after this date you can still accept cheques – just not guaranteed with a card.

Why is it being withdrawn?

Guaranteed cheque use has been in rapid decline over the past 20 years and it became clear that it wasn’t a question of “if” we remove the scheme but “when”. Since peaking in 1990, when over 1 billion guaranteed cheques were written, numbers have dropped twelve-fold to just 88 million in 2009 – making up only 7% of cheques written.

Interestingly, banks also report that a large percentage of guaranteed cheques are actually written in situations where the guarantee can’t be applied: for instance where the customer has posted the cheque rather than presenting it in person – a scheme requirement.

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In light of their falling usage, the Payments Council - which sets strategy for payments in the UK – decided to review whether it would be in customers’ best interests to let the Scheme wither on the vine, or to set an end date. The real risk of the ‘do nothing’ approach was that individual banks would withdraw the Scheme separately at their own timescales, resulting in confusion. Before taking a decision the Payments Council consulted widely with business and consumer representatives who still use guaranteed cheques, supplemented by market research. The results supported the conclusion that it would be better for all parties if the decline and demise of the guaranteed cheque was coordinated centrally.

How our use of payments has changed When the Cheque Guarantee Card Scheme was introduced back in 1969 the payments landscape was very different.

Credit cards and automated payments were in their infancy and debit cards didn’t exist, so businesses would have relied on cheques and cash for their payments.

Back then, no one left home without their cheque book and businesses and organisations frequently made use of the

Fast facts ■ Only 25% of businesses have received a guaranteed cheque in the last six months.

■ In 2009 75% of debit cards carried the Cheque Guarantee logo.

■ 88% of cards only guarantee transactions up to £100; the average value of a personal cheque is £268.

■ Even before a date was set to withdraw the guarantee facility, over a quarter of all debit cards could not be used to guarantee a cheque.

guarantee facility available on a cheque, and continued to do so in growing numbers until 1990 when cheque use in the UK began its steep ongoing decline.

Over the past twenty years, cheque volumes have fallen rapidly. Most recently, cheque acceptance has all but disappeared on the high street as the vast majority of retailers decided to stop accepting them. Alongside this trend, the average value of a cheque written by a consumer has risen and now stands at £268 – the maximum value limit allowed by the scheme is £250 and 88% of cards only guarantee

transactions up to £100. In addition, and more crucially for those businesses still accepting guaranteed cheques in any number, even before a decision was taken to withdraw the scheme, a quarter of debit cards no longer carried the guarantee function. No wonder there’s been confusion about where the guarantee can and can’t be used.

All these factors contributed to the decision to withdraw the scheme from 30 June 2011, so if you haven’t already, now’s the time to prepare. You may decide to continue to accept cheques just without the guarantee or you might want to consider your alternatives. Your options are set out as follows.

Finding alternatives to the guaranteed cheque Food and drink retailers may currently receive guaranteed cheques and depending on your circumstances, you might want to consider the following.

1. Some businesses may decide to continue to accept cheques after 30 June 2011 as recent industry-wide changes mean that a cheque offers guaranteed funds after a set timescale: a certainty that wasn’t available when the guarantee scheme was first introduced. This change was introduced in 2007, and December 2010

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business advice means that at the end of the sixth working day after paying in a cheque, you can be certain that cheque funds are yours and would only ever be reclaimed if you were a knowing party to a fraud. This was one of a number of changes to cheque clearing timescales, known as 2-4-6 (visit www.chequechecker.co.uk for more information).

2. For food and drink retailers, accepting customer payments via debit or credit cards may provide the most suitable alternative to receiving payments by cheque – 92% of guarantee cards are primarily debit cards. Rather than waiting for a cheque to clear, card transactions, particularly debit cards, provide much faster access to funds. Chip and PIN cards are a very secure way to receive payments, providing built-in protection from fraud. Many businesses already receive card payments online via

their web sites as considerable time-savings can be made. If you don’t already accept cards, your bank or any other that provides acquiring services will be able to provide further information on how to accept card payments.

3. Electronic transfers may also provide an attractive alternative. The existence of Faster Payments which was introduced in 2008 has made it possible to send and receive instantaneous online or phone payments, 24 hours a day and seven days a week, without the need for accepting cards or any unnecessary and often onerous administrative work.

Unlike a cheque, you don’t have to wait several days to get your money and you can release your goods immediately: whoever is paying you may need to check their bank’s value limits for sending Faster

Payments though all the main banks and building societies offer up to £1,000.

4. Cash may also be a sensible alternative for certain payments.

What’s the future for cheques generally in the UK? Whilst the removal of the Cheque Guarantee Card Scheme is inextricably linked to the ongoing and irreversible decline of the cheque, the Payments Council is independently and completely separately reviewing the longterm future of cheques in the UK.

The Payments Council has set a target date of 2018 to close the central cheque clearing, however this date is provisional and will only go ahead if acceptable alternatives are in place and being used by all those who currently rely on cheques (to find out more visit www.paymentscouncil.org.uk).

If you require more information on any of the alternatives mentioned above, speak to your bank.

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

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I enclose a cheque for £52 (£72 outside the UK). Cheques should be payable to PAPA and returned to: Pizza Pasta and Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB or contact Kevin Minton on 01291 636335 or email on kevin@jandmgroup.co.uk Alternatively, if you wish to pay by credit card, please enter your details below.

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a pizza my world

A Pizza My World Les Webb is foodservice manager - UK and Ireland, at the well known poultry products supplier Plusfood. Part of Brasil Foods - one of the world’s top 10 food businesses - Plusfood supplies to wholesalers and some of the foodservice industry’s leading operators including Pizza Hut. Les has held senior positions at RHM, 3663 and Woodwards, and joined Plusfood in 2008 where his brief is to develop the company’s foodservice business. stringent guidelines during the whole manufacturing and supply process we need to be aware of the role of government agencies and any relevant legislation they introduce.

7.00am

7.00am Leave home for the Milton Keynes office. My day starts pretty early but that’s OK because I have a few ‘phone calls to make to our NPD (new product development) department in Holland, and the fact that they are an hour in front works in my favour at this time of the morning.

Following the successful launch of a number of new products at Hotelympia earlier in the year, we are now developing further new items.

In addition, we are also working with a couple of end users to make minor alterations to some existing products to fit their menu. The NPD department plays an integral part in both instances and I rely on it to both innovate and adapt to the needs of my customers. This ability to adapt products is one of the key advantages of being a manufacturer rather than just a supplier, and one of the ways in which we bring added value to the marketplace.

8.30am

8.30am Like most people these days the first thing I do on reaching the office is check my emails. Today is no different and my inbox contains the usual mix of internal meeting requests, client meeting reminders and updates from colleagues on various ongoing projects. One message that particularly catches my eye is a request from an existing customer to trial one of the new products in our range - Chicken Tikka Poppadom Bites.

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2.00pm

2.00pm We arrive at the client meeting which goes well with them showing a keen interest in Plusfood supplying them with some of our existing products and developing products which would be bespoke – one for Andy and the NPD team!

3.30pm

10.00am

10.00am My first meeting of the day is with our recently appointed end user account manager, Tim Lucas, and wholesale manager Andy Forster to discuss development projects. It’s important that they are able to keep their respective customers right up to date with progress.

This is also an opportunity for Tim and Andy to raise any other issues that require my attention.

11.30am

11.30am Another quick chance to check my emails and fire off a few replies before sitting down to make final preparations for a

potential new client meeting later in the day.

3.30pm On the way back to the office we make a preliminary call to Holland and put the question to the NPD team. I am flying over there later in the day at which point I will submit all the relevant paperwork to formalise my request but feel it is worth giving them a “heads up” before I arrive!

12.30pm

12.30pm I leave the office with Andy Beaumont, our UK based product development manager to go to the meeting. Andy works closely with our end user customers to develop products which complement their offering. En route I make a few ‘phone calls that I didn’t get round to when I was in the office, and listen to a rather interesting debate on the radio about the government’s plans to do away with the Food Standards Agency and pass its responsibilities onto DEFRA. Although we have our own

5.00pm

5.00pm We arrive back at the Milton Keynes office and once again it’s time for the ritual of going through emails and replying to those that are most urgent as I have a flight to catch.

6.00pm

6.00pm I leave the office and head for East Midlands Airport where I catch a plane for Amsterdam ready for my meeting with the NPD team at Plusfood’s purpose built innovation centre at Oosterwolde.

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new products

Victor’s drawers are hot stuff Victor Manufacturing, the popular British manufacturer of hot cupboards and counters, has a range of Sovereign heated drawers that enable hot food to be safely held in each of the drawers in 2 x GN1 gastronorm containers, in advance of the designated foodservice.

The blown air heating module circulates hot air around the containers which, combined with the integral water tray in the base of the unit, ensures hot food is kept in optimum condition until required.

Four models are available including, the free standing mobile HD75VM, three-drawer

HD75RU and two-drawer HD75RU2 slide-under models, and the slimline slide-under HD60RU for areas where space is tight.

The mobile unit is designed to suite with Victor’s Peer and Sceptre heavy duty hot cupboards or existing kitchen equipment, and features stainless steel work top with radiused front edges, and accepts two GN1/1 containers per drawer. The drawers have a fan assisted heating module and four 100 mm swivel castors, two of which are braked (call 01274 722125 or visit www.victoronline.co.uk).

Hot smoked salmon has meal appeal With between two and three tonnes of hot smoked salmon and trout being snapped up every week by sandwich and salad manufacturers, leading Arbroath fish smoker R.R. Spink reports that it has expanded its production capacity to meet this growing demand.

Available as Scottish Slices

www.papa.org.uk

or as cost effective flakes, the products are ideal for salads and other ready meals, say the company. Now part of the Dawnfresh Seafoods Group of Companies, R.R. Spink can supply the salmon and trout chilled or frozen in 2 kilo packs – or to order (call 01241 872023 or visit www.rrspink.co.uk).

Victor at hospitality 2011, stand N-570a Victor Manufacturing will be showing examples of its foodservice equipment ranges to the biggest commercial catering equipment show of the year which runs 24-26 January 2011 at Birmingham’s NEC. Highlighted on Stand N570a will be a refrigerated display unit demonstrating its core temperature holding performance at high ambient temperatures.

Visitors will be able to see a working example of the versatile Synergy units. With energy-saving being a major consideration in any product refinement, the popular Synergy range, including the refrigerated ‘drop-in’ units for their multi tier display cabinets, have seen clever engineering employed so

the range now uses up to 50% less electricity than previously, thereby helping caterers to save money on day to day running costs while simultaneously cutting their carbon footprint. For more information and a copy of the new colour brochure contact Victor direct on 01274 722125, or visit www.victoronline.co.uk.

RF Wireless ThermaData Loggers RF’s new ThermaData wireless loggers consist of a comprehensive range of portable data-loggers utilising the latest in electronic technology.

The loggers are a battery powered, cost-effective, temperature monitoring system that remotely records the temperature of appliances and buildings. Each logger transmits the recorded data to a receiver connected to a PC via radio frequency.

The RF loggers are housed in a waterproof, ergonomic case that is designed to meet IP66/67 protection.

Each RF logger is a selfcontained, battery powered unit that can receive, log, store and transmit data to the RF receiver.

They have a range of up to 100 metres (line of sight), and up to a maximum of 16 ThermaData wireless loggers can be utilised at any one time.

Each logger incorporates a red and green LED; the flashing green LED indicates that the logger is active/logging and the flashing red LED indicates that your customised pre-set alarms have been exceeded.

The ThermaData Studio software is both powerful yet user-friendly, enabling temperature data from the RF Wireless ThermaData Loggers to be analysed to provide management information.

The software has the ability to display up to 32 traces on a graph, the trace colours are user selectable. All files can be viewed as thumbnail icons for easy identification.

Tel: 01903 202151.

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index registered suppliers Contact: Vincenzo Santomauro Tel: 01376 320269 / Fax: 01376 349436 info@casajulia.co.uk

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

The Pizza Pasta & Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB Telephone: 01291 636335 or email kevin@jandmgroup.co.uk REGISTERED SUPPLIERS 999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 / Fax: 01708 555022 sales@999pizzatoppings.com Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 / Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk Bakkavor Pizza Forward Drive, Christchurch Avenue, Harrow, Middlesex, HA3 8NT Contact: Soum Ghosal Tel: 0208 4242666 / Fax: 0208 4200606 soum.ghosal@bakkavor.co.uk www.bakkavor.co.uk Bel UK Ltd Suite 1, 2nd floor, 160 London Road, Sevenoaks, Kent TN13 1BT Contact: Camilla Dean Tel: 03339002020 Fax: 01732 467596 www.bel-uk.co.uk Benier UK 56 Alston Drive, Bradwell, Abbey, Milton Keynes MK13 9HB Contact: David Marsh Tel: 01908 312333 / Fax: 01908 311481 www.benier.co.uk sales@benier.co.uk 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 48

pizzapasta AND ITALIAN FOOD

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

Dairygold Food INGREDIENTS

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

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

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 M&Q Plastic Products Ltd 7 Gartree Court, Melton Mowbray, Leicestershire LE13 ORF Contact: Edwin NEW MEMB Shufflebotham ER Tel: 01664 568064 edwin@pansaver.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 Pasta King (UK) Ltd Plantation House, Milber Trading Estate, Newton Abbot, Devon TQ12 4SG Contact: Sue Davenport Tel: 0800 458 7898 / Fax: 01626 334481 www.pastaking.co.uk sales@pastaking.co.uk

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index registered suppliers

Pasta Reale Ltd Pasta Reale House, Fleming Way, Crawley, West Sussex RH10 9JW Contact: Chris Redman Tel: 01293 649700 / Fax: 01293 649741 pasta@pastareale.com www.pastareale.com Pizza Direct UK Ltd Unit 2, Nile Street, Bolton BL3 6BW Tel: 08702 323336 Contact: Hamid Naraghi info@pizzadirect.com Pizza Plus Foodservice Elliott Street, Preston PR1 7XN Tel: 01772 897 696 / Fax: 01772 252 808 Contact: Chris Smith chris@pizzaplusfs.co.uk Contact: Chris Smith cathy@pizzaplusfs.co.uk Saputo Cheese (UK) Ltd The Creamery, Aberarad Newcastle Emlyn, Carnarthenshire, SA38 9QD Tel: 01239 710424 / Fax: 01239 710175 www.saputo.com ServEquip Ltd 214 Purley Way, Croydon, Surrey CR0 4XG Contact: Diane Bowker Tel: 0208 6868855 / Fax: 0208 6817509 info@servequip.co.uk www.servequip.co.uk Stateside Foods Ltd 31 – 34 Great Bank Road, Wingate Industrial Park, Westhoughton Bolton BL5 3XU Contact: Ian Kent Tel: 01942 841200 / Fax: 01942 841201 sales@stateside-foods.co.uk www.stateside-foods.co.uk The 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

The Pizza Pasta & Italian Food Association is the

www.papa.org.uk

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

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

Pizzeria Bella Italia Bury - Tel: 0161 764 2134

Di Maggio’s Restaurant Group Glasgow - Tel: 0141 221 6100

Borehamwood - 0208 732 9000

Pizza Face Brighton - Tel: 01273 699082 Pizza Hut UK

Dome City Food Ltd

Pizza Margarita Lancaster - Tel: 01524 68820

Ilford - Tel: 0207 6133151

Pizza Pan

Favourite Pizza

Winchester - Tel: 01962 865 765

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

Plymouth - Tel: 01752 222232 Feedme Italian

Pizza Pantry Cornwall - Tel: 01872 279725

Tamworth - Tel: 07973 377680

Pizza Pioneer

Firezza Limited

Bury - Tel: 0161 763 1813

London - Tel: 0207 2210020

Pizza Uno

Giacopazzi’s Scotland - 018907 50317

Sunderland - Tel: 07971 885563

Whitco Catering & Bakery Equipment Limited Cottingham Way, Thrapston Northamptonshire, Kettering NN14 3EP Contact: Sophie Whitaker Tel: 01832 737210 / Fax: 01832 734433 sales@whitcoltd.com

Italian Pizza Experts Middlesex - Tel: 01932 222909

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

Lalocanda

Roberto’s Restaurant Southport Tel: 07595 309430

Gisburn - Tel: 01200 445303

Sentino’s Pizzeria

La Piazza Edinburgh - Tel: 0131 2211160

Oldbury - Tel: 0121 421 6373

Launceston Fryer Fish & Pizza Bar

Southsea - Tel: 023 9287 4414

RETAIL RESTAURANTS TAKEAWAY DELIVERY OUTLETS

Pizza Xpress Hampton Hargate - Tel: 01733 893344 Pizzeria Bella Italia

Jasbeer Dawar Slough - Tel: 07737 636265

Bury - Tel: 0161 7642134

La Favorita Tel: 0131 5542430

Doncaster - Tel: 01302 325000

Launcestor - Tel: 01566 773063 Little Italy

Red Tomato Pizza & Pasta

Speedy Pizza The Bake at Home Pizza Company London - Tel: 07975 867377

Newquay - Tel: 01637 852021 Mahmoods Bradford - Tel: 0845 4667289

The Pizza Stop Glasgow - Tel: 07915 655198 Times Pizza London - Tel: 0207 231 3030

Amigo’s Pizza West Midlands - Tel: 07950793999

Manhattans Pizza Southampton - Tel: 07974 708299

Battlefield Restaurant Glasgow - Tel: 0141 636 6955

Mylahore.co.uk

Bella Napoli Glasgow - Tel: 0141 632 4222

Organica Pizza Co.

Bentley Restaurants Cambridge - Tel: 01223 322978

Papa John’s (GB) Limited

Bibis Italianissimo Leeds - Tel: 0113 243 7271

Papa Pizza Aberdeen - Tel: 01224 211700

Village Pizza

Bottelino’s

Perfect Pizza Wolverhampton - Tel: 01902 797100

Winstons Pizza Co Lancashire - Tel: 01695 627692

Bristol - Tel: 0117 958 5214

Bradford - Tel: 07966 198684 London - Tel: 0207 2266007 Chertsey - Tel: 01932 568000

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 Winterton-on-Sea - Tel: 01493 384476

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

The Association is given direction by a Management Committee comprising:

Russell Allen Basilico*

Phil Welberry Perfect Pizza

Mark Edmonds Whitworth Bros Ltd

Maurice Abboudi Consultant/Domino’s*

Ian Kent Stateside Foods*

Alan Rogers Glanbia Cheese*

Jason Smith Tulip Foodservice*

Phil Goodhall Paramount Foods

John Prior Papa John’s*

Alan Ribakovs Whitworth Bros Ltd

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

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index of products ANCHOVIES

COMPUTERS

Donatantonio Ltd Martin Mathew & Co

Integer Computers

BACON (PRE-COOKED)

COMPUTER DELIVERY MANAGEMENT SYSTEMS Integer Computers

Leathams PLC Minster Fine Foods Tulip Food Service Ltd

COMPUTER SOFTWARE Integer Computers

BEERS

CONCENTRATES

C Carnevale Casa Julia PLC

Allied Mills C K Food (Processing) Ltd

BEVERAGES

DELIVERY BAGS/POUCHES

C Carnevale BEVERAGE SYSTEMS C Carnevale Whitco Catering & Bakery Equipment Ltd BREAD, BUNS & ROLLS Montana Bakery

Cooktec Whitco Catering & Bakery Equipment Ltd DESSERTS Meadow Cheese Co Ltd DISH/GLASS WASHERS Whitco Catering & Bakery Equipment Ltd

CAPERS Donatantonio Ltd Martin Mathew & Co

DISPLAY EQUIPMENT

CASH REGISTERS Whitco Catering & Bakery Equipment Ltd

Equipline Ltd Whitco Catering & Bakery Equipment Ltd DISPOSABLES M&Q Plastic Products Ltd

CHARGRILLED VEGETABLES

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

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) Leathams PLC

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

CHEESE (MOZZARELLA) C Carnevale Glanbia Cheese Ltd Kingdom Cheese Co

Cater-Bake UK DRINK SUPPLIERS - SOFT C Carnevale EQUIPMENT SERVICING

CHEESE (PARMESAN) Eurilait Ltd Leathams PLC COFFEE

Equipline Ltd Hugall Services Ltd Whitco Catering & Bakery Equipment Ltd FLOUR

C Carnevale COFFEE EQUIPMENT Whitco Catering & Bakery Equipment Ltd 50

Allied Mills C Carnevale DeCecco UK Ltd Whitworth Bros Limited

pizzapasta AND ITALIAN FOOD

FLOUR (PIZZA) Allied Mills; Casa Julia PLC Salvo CFS Whitworth Bros Limited FOOD SUPPLIER Stateside Foods Ltd Tulip Food Service Ltd FRUIT (CANNED) C Carnevale Martin Mathew & Co GARLIC BREAD La Pizza Company Ltd Montana Bakery Stateside Foods Ltd GARLIC SPREAD/MIXES Stateside Foods Ltd HAM Stateside Foods Ltd 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 HOT BOXES Whitco Catering & Bakery Equipment Ltd ICINGS Allied Mills IMPROVERS Allied Mills ITALIAN BEERS C Carnevale Salvo CFS MAYONNAISE/DRESSING Leathams PLC

OILS C Carnevale OLIVE OIL DeCecco UK Ltd Donatantonio Ltd Leathams PLC Martin Mathew & Co OLIVES Donatantonio Ltd Leathams PLC Martin Mathew & Co PACKAGING M&Q Plastic Products Ltd 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

MEAT

PINEAPPLE

C K Food (Processing) Ltd Minster Fine Foods Tulip Food Service Ltd

Martin Mathew & Co PIZZA (PREPARED-CHILLED)

MEATS HALAL Minster Fine Foods MEATS (ITALIAN) Leathams Plc Minster Fine Foods MIXES C Carnevale Whitco Catering & Bakery Equipment Ltd

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

PIZZA TOPPINGS (VEG) C Carnevale Vion Pizza 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) C Carnevale Martin Mathew & Co Pizza Plus Foodservice Minster Fine Foods Stateside Foods Ltd Tulip Food Service Ltd Vion Pizza

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 Leathams PLC Martin Mathew & Co WEIGHING EQUIPMENT Whitco Catering & Bakery Equipment Ltd WHOLESALERS Continental Quattro Stagioni Ltd Leathams PLC

December 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.