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pizzapasta and Italian food magazine
Keep
Issue 139 September 2010 www.papa.org.uk
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Welcome
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pizzapasta AND ITALIAN FOOD
Editor telephone e-mail
Clare Benfield 01291 636336 clare@jandmgroup.co.uk
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In this issue we hear about the technology that’s helping outlets to enhance their deliveries and their marketing effort, and London’s Islington Council outline the findings of their delivery driver road safety project. Our franchising feature looks forward to the forthcoming National Franchise Exhibition (NEC, Birmingham, 1 and 2 October 2010), and at the success of careerchangers who have decided to invest in the pizza business. After stepping out of the world of pizza for a few years, Parviz Hayati, who’s now back running Red Tomato, also shares with us his views on the nature of the challenges outlets face these days. To secure your place at this year’s PAPA Awards Dinner to be held at the London Lancaster Hotel on 11 November 2010, turn to page 14 for the booking form.
Kevin Minton 01291 636335 kevin@jandmgroup.co.uk
J & M Group, Association House, 18c Moor Street, Chepstow, NP16 5DB.
CLARE BENFIELD EDITOR clare@jandmgroup.co.uk
Contents NEWS
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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4 Highest wheat price sparks food price rise fears. 5 Pizza’s now the nation’s favourite dish, say Tesco. 6 Domino’s UK wins World’s Fastest Pizza Maker. 7 FSA issues cloned cattle update.
PAPA 10 PAPA news 12 Pizza Pasta & Italian Food Awards 2010
22 Pasta prevails – always popular and getting more indulgent, pasta’s a menu staple. 28 The franchise challenge – a careerchanging opportunity. 34 A neglected feast? – making the most of bread.
ARTICLES 38 Recession! What recession? – Parviz Hayati’s back in the pizza business, and shares with us his latest opinions. 42 Work related road risk - Islington Council Commercial Environmental Health’s investigation into road safety.
15 Pizza Designer of the Year Award 2010
PROFILES
SHOW PREVIEW
38 Pizza My World – Gary Phillips, commercial manager for Rhys Davies Freight Logistics.
37 lunch! 2010
FEATURES
REGULARS
18 Speedy deliveries – the technology behind pizza ordering and delivery.
43 New products. 44 Index of PAPA registered suppliers.
September 2010
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Highest wheat price sparks food price rise fears Lack of rain, reduced yields, drought conditions and fires in Russia leading to a temporary export ban on the country’s grain are all affecting much of the world’s staple, flour-related foodstuffs such as bread and pasta, as well as meat and egg producers via increased feed costs, renewing fears of a major hike (possibly as much as 10%) in many retail food prices by next year. Dry conditions across much of Europe and Russia have resulted in the halving of crop yields, boosting wheat price in addition to the already heightened costs of other food business commodities such as palm oil, cocoa and soya oil. According to UK-based Premier Foods, since late June a 50% rise in the price of wheat (the biggest since 1973) has been experienced in the wake of fears about the negative impact of the severe drought in Russia. Neighbouring countries – the Ukraine and Kazakhstan – are also predicted to produce less wheat. In Canada, the damaging heavy rains experienced during the planting period are likely to affect the eventual yield. Many other countries have revised their wheat crop estimates downwards, and on the financial markets the price of
wheat and future price of wheat has escalated accordingly. However, the fact that the groceries sector is a far more competitive one these days than the inflation-ridden one of the 1970s is felt by some industry analysts to protect consumers from the extreme seen back then, although others view this rise as a sign of the increased likelihood of a double dip recession. “The market is very volatile at the moment and it’s harvest time, so prices need time to settle,” observes Jason Bull sales director of Eurostar Commodities Ltd. “On durum wheat there have been sharp increases, and this will be felt on the market sooner rather than later – durum wheat pasta for one will probably have to increase. Tender wheat has risen, but no word on exactly what prices will be yet.
With Italy shutting down over August, we won’t have firm prices for a few weeks, but they are on an ‘upward trend’.” “I don't believe that this will trigger another bout of cost increases in other product areas the likes of which we saw two years ago,” adds Donatantonio’s chief executive, Simon Bell. “People tend to get very animated about any negative news on crops now, and to some extent this leads to the possibility of widespread cost increases being mooted. There are always positive and negative factors affecting crops but more recently it seems that only the negative impacts are reported. “If I were being a little cynical I would suggest that it suits some suppliers to talk up the possibility of increases when, perhaps, the reality of the supply situation doesn't warrant it. Basic economics will dictate the prices in the longer term - if there is sufficient supply then there is no need for prices to rise. Also, there is no consumer attitude for widespread increases given the financial constraints people are under. Consumers have become very adept at finding ways to save money and any unnecessary increases would be very risky to pass on.”
Simon Wallis joins Domino’s Simon Wallis has joined Domino’s Pizza as sales and marketing director, having previously worked as senior director of marketing UK and EMEA for Papa John’s. He brings with him a wealth of experience from this role and previous positions at Pizza Hut and KFC, and in his new role at Domino’s, will be responsible for sales and marketing activity for both the UK and Ireland. “Domino’s is the best pizza delivery business – not just in the UK, but anywhere in the world and I’m very pleased to be on board,” said Simon Wallis. “The brand has achieved phenomenal sales success in the past few years and I’m looking forward to being part of the continued growth and development of the company. It’s an exciting time to be joining Domino’s and I’m already relishing the challenge!” After a spell with Papa John’s, Simon Wallis has now joined Domino’s Pizza.
Basilico opens a new outlet Basilico, who claim to be the ‘original’ delivery company, and specialise in pizza baked in artisan style, wood fired ovens, have opened a new branch of its popular stores in Crouch End, London. Basilico says that over its twelve year history, it has prided itself on creating interesting-looking shops, and Crouch End is no different with one wall painted the same light green as the Basilico logo, and the other in wood. The new site will be open daily for a takeaway and delivery service, as well as a dine-in option, with diners able to choose to eat at high tables fitted along the front windows with stools
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to perch on, and seating 12. Basilico’s pizzas are all hand-prepared and always baked in the wood-fired oven to achieve an authentic, crispy base. Available in three sizes (10”, 13” and 18”), the emphasis is on high quality toppings, the chefs there having recently created a new pizza bread for the summer featuring Z’atar (a Middle Eastern spice blend of toasted sesame seeds, dried thyme, dried marjoram and sumac mixed with olive oil). In addition, Basilico also now offer a ‘build-your-own’ salad option that has been recently introduced, as well as non-pizza dishes such as whole roast chicken, also prepared in the
Inside the latest Basilico store.
wood fired oven. The Crouch End store will be running a blackboard menu of specials, such as special pizzas of the week, smoothies and salads, and meals can be rounded off with a freshly blended fruit smoothie or a renowned Oddonos ice cream, say the sixsite chain (www.basilico.co.uk).
September 2010
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Pizza’s now the nation’s favourite dish, say Tesco According to Kanter Worldpanel data, and the latest sales information from the supermarket giant, Tesco, pizza has now replaced curry as the UK’s best loved dish. It was the late Labour cabinet minister, Robin Cook, who in 2001 famously proclaimed that chicken tikka masala had become our national dish, but these days it is the Sky Sports-led boom for daily televised football, plus the advent of reality TV shows during the noughties, which have sent the sales of pizzas rocketing, claim Tesco. According to Kantar Worldpanel data (July 2010), in the last year Brits bought a total
of 466 million pizzas from UK stores, compared with 191 million curries. Indeed, so great is the UK’s appetite for pizzas that Tesco says that it has spent the last 12 months totally overhauling, upgrading and increasing the choice of its range in order to replicate the quality and variety expected of an Italian restaurant, and is now selling some 117 different pizzas across its chilled and frozen lines. “The last decade has really seen pizza come into its own and a lot of this has to do with there being so much football on television nowadays,” said Tesco’s pizza buyer Adam Chadwick. “Pizza is the ultimate
Britain was a nation of curry addicts, but now pizza tops the menu, claim Tesco, who have also recently launched a limited edition ‘lasagne sandwich’.
TV dinner for football and reality TV show fans as it’s great value, filling, quick to prepare, and good for sharing when your mates come round. Perhaps even more importantly, eating it doesn’t get in the way of watching the action. “Pizza sales have continued to grow throughout the last decade with more varieties and styles being introduced. The huge growth has now prompted us to considerably grow our pizza offering and in
the last year we have gone to Italy to speak to experts in order to improve everything from the quality of the ingredients making up our toppings, to bringing in different base styles. We know from our sales that the last few years have seen the emergence of a more discerning pizza customer and our new range reflects that.” According to Tesco, the top 10 pizza flavours in the UK right now are Margherita, Pepperoni, Ham and Pineapple, Cheese Feast, Meat Feast, Sloppy Giuseppe, Ham Mushroom and Mascarpone, BB Chicken, Chicken and Bacon, Bacon and Mushroom
Manchester store manager crowned Domino’s best Domino’s Pizza store manager Steve Cubitt from Manchester, All Saints, has been awarded the highly prestigious title of International Manager of The Year at Domino’s worldwide annual awards in Las Vegas. Beating stiff competition from thousands of Domino’s stores in over 60 countries, Steve was awarded the title for his determination, exceptional performance and for the high standards of food safety, quality and service that he achieves in his store on a daily basis. Steve’s ambition and passion has seen him progress from a parttime driver during his studies at university to assistant manager and then manager of the Manchester Fallowfield store. In June 2008, he became manager of Domino’s new Manchester All Saints store and under his leadership the store has gone from strength to strength. Unfortunately, Steve was unable to
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International manager of the year, Steve Cubitt, from Domino’s Manchester All Saints store.
collect his award in person in Las Vegas so, in true Oscar-style, he recorded a video acceptance speech which was played at the awards in front of the 6,000 guests from Domino’s worldwide. The award has now crossed the Atlantic and is with its rightful owner, Steve.
“I am completely overwhelmed to be given this award. There are so many fantastic managers across Domino’s stores worldwide that I really didn’t expect to win,” said Steve on his win. “The award means everything to me – I’m so proud of everything I’ve achieved with Domino’s so far and this award has just made me even more focused and determined to carry on doing my job. It’s a shame I couldn’t make it to Las Vegas to accept the award but I’m looking forward to having a second celebration here in the UK with my franchisee and my team.” Domino’s Pizza’s International Awards recognise the talents and hard work of the franchisees and in-store teams from the company’s 9,000 stores in over 60 countries. Domino’s is currently celebrating its 25th anniversary in the UK and 50th anniversary in the USA so this year’s awards were a very special occasion, marking a significant milestone in the company’s history. 5
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news ‘Blue’ mozzarella sparks protests in Italy After mozzarella cheese made in Germany was found to turn blue upon opening in Italy, Italian police reportedly seized some 70,000 portions of the cheese under the EU’s ‘rapid alert’ system (a quick and effective tool for the exchange of information between competent authorities when risks to human health are detected in the food and feed chain and measures such as withholding, recalling, seizure or rejection of the products concerned - are taken). The cheese in question was made in Germany by a German company (Milchwerk Jager) under licence to an Italian company for a discount supermarket group in the north of Italy, and using Italian-sounding brand names. The discovery has since resulted in protests by Italian farmers and their lobbying organisation, Coldiretti, who are concerned about the nature of ‘Italian style’ products from abroad, as well as the potentially misleading labelling of products that purport to be Italian, but are not (although in this case, the cheese was labelled as being of German origin). Indeed, since the incident, Coldiretti have called for new formulation requirements to be put in place so as ban certain ingredients such as casein and milk protein concentrates. These days, it is widely known and accepted that mozzarella is a type of cheese that can be made in many countries, not just Italy, although buffalo mozzarella has attained Europe’s Protected Designation of Origin label (this means that it has to be produced following strict criteria, including using only buffalo milk).
Domino’s UK wins World’s Fastest Pizza Maker Domino’s Pizza’s Pali Grewal - a multi store franchisee from Surrey who has been with Domino’s for over 18 years, and been making pizzas since he was 13 years old - has set a new world record and scooped the chain’s World’s Faster Pizza Maker trophy. In Las Vegas, amidst 6,000 cheering spectators, Pali Grewal made three large pizzas in an impressive 39.1 seconds – equivalent to taking just 13 seconds to make each pizza. Pali is Domino’s first international winner, and won $3,000 in prize money, the coveted title of Fastest Pizza Maker and a trophy presented by Domino’s President and CEO, J. Patrick Doyle. “I’ve been hungry for this title for such a long time and it is just awesome to finally win it,” said Pali Grewal. “Like any great athlete, I’ve been practising and practising and now I am going to take a day off.” The finalists represented Domino’s Pizza stores from around the world, as far away as Malaysia, and were required to hand-stretch fresh dough, pizza sauce and top three large pizzas – one pepperoni, one mushroom and one cheese – as quickly as possible. While speed was important, it was only part of the recipe. Quality was also scrutinised. Two judges highly qualified in Domino’s standard pizza-making practices were on hand to inspect the stretching of the dough, application of the sauce and portioning of
Pali Grewal from the UK has set a new world record and won Domino’s World’s Fastest Pizza Maker competition.
toppings during the competition. If the pizza was not perfect, it was returned to the competitor who had to remake the entire pizza, while still being timed. Domino’s began their World’s Fastest Pizza Maker competition in 1982 to honour pizza makers who best exemplify the company’s philosophy of keeping efficiency in the store to allow sufficient time for safe, timely pizza delivery. This year’s competition was held at Domino’s 50th Anniversary Worldwide Rally in Las Vegas and attended by nearly 6,000 Domino’s team members and franchisees from around the world.
Paperino’s shortlisted for family-friendly award Fresh from celebrating its fifth birthday, Paperino’s West End on Byres Road in Glasgow has another cause for celebration – it has just been short-listed for a Family Outlet of the Year Award. Open to all on-trade outlets catering for the family market, the Scottish Licence Trade News (SLTN) Family Outlet of the Year Award is presented to a venue that can demonstrate a clear commitment to catering for all the family (the award winners will be announced at a gala dinner at Glasgow’s Hilton Hotel on October 21). “We’re delighted to be short-listed in this category,” said Mark Billington, Paperino’s MD. “Our West End restaurant has always displayed a warm, welcoming Italian approach to children. With custom-built baby-changing facilities and a fresh,
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Paperino’s in Glasgow is hoping that its familyfriendly design will help it to pick up a SLTN award.
enticing and tasty children’s menu, it’s a venue for the whole family – even late into the evening. “Italians love their food and their children. Too often dining out in the UK can
be a nightmare for parents. At Paperino’s West End, you’ll feel part of the family. We take a very Italian approach to children – we believe they should eat at least as well if not better than the adults!” Paperino’s West End (www.paperinos.co.uk) was designed from the outset with the needs of parents in mind. A baby-changing suite is included, situated entirely separately from the main toilets, and including custombuilt benches, a wash-basin and a comfortable chair. Bottle warming equipment and a nappy storage cupboard are also included. The room opens on to a large, lockable vestibule, meaning a parent with more than one child will be able to secure the entire area, leaving them free to attend to the baby without worrying about the other child. September 2010
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FSA issues cloned cattle update The Food Standards Agency (FSA) has provided an update on its investigation into reports that products from the offspring of cloned animals have entered the food chain. While there is no evidence that consuming products from healthy clones, or their offspring, poses a food safety risk, say the FSA, meat and products from clones and their offspring are considered ‘novel’ foods and would therefore need to be authorised before being placed on the market (a novel food is a food, or food ingredient, that does not have a significant history of consumption within the European Union before 15 May 1997. In the UK, the assessment of novel foods is carried out by the Advisory Committee for Novel Food and Processes, an independent committee of scientists appointed by the FSA). The FSA has traced all of the calves born in the UK from eight embryos harvested from a cloned
cow in the US. Four of these embryos resulted in male calves and four were female; all were the Holstein breed of cattle. The FSA has also confirmed that meat from a second bull, Parable, has entered the food chain. Parable was born in May 2007 and was slaughtered 5 May 2010 (this was in addition to the confirmation previously given that meat from another of the bulls, Dundee Paratrooper, entered the food chain in 2009). Meat from both of these animals will have been eaten.
The Agency also confirmed that a third bull (Dundee Perfect) was slaughtered on 27 July 2010, but that its meat had been prevented from entering the food chain. The fourth male calf died at about one month old and no meat or products from this young animal entered the food chain and its carcass was disposed of in accordance with the law. Of the four female cows, Dundee Paradise is alive on a UK dairy farm, and following a visit from local authority officials, the FSA has been informed that there
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is no evidence milk from this animal has entered the food chain. The FSA has traced two other cows that they believe are being kept as part of dairy herds, but at present they cannot confirm whether or not milk from these animals has entered the food chain (local authority officials are visiting the farms on which these animals are kept). The fourth female calf died at less than a month old. No meat or products from this young animal entered the food chain and its carcass was disposed of in accordance with the law. The FSA reports that it has also been working to trace offspring from these eight animals, but at present any offspring will be too young to be milked or to be used for breeding purposes. The FSA says that it is now reminding farmers with these animals that in order to produce food products from them they will need to seek authorisation under the Novel Food Regulations.
CHEESE Glanbia Cheese Limited 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Telephone 01606 810900 Facsimile 01606 48680
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Tesco debut lasagne sandwich
In Breve Spaghetti House’s 55 years It’s not every day that any restaurant group celebrates a 55th anniversary, more so an Italian restaurant group but Spaghetti House - still privately owned and still family run – will be celebrating this impressive milestone this month. The latest addition to their chain is an outlet in Westfield London, demonstrating that the company continues to evolve and develop.
Bottelino’s open in Portishead The PAPA award-winning south west-based Italian restaurant chain, Bottelino’s, has now opened a branch in Portishead, near Bristol, bringing its number of outlets to a total of eight. It celebrated with a VIP opening night on 10th August.
Can’t be topped? Which? magazine recently reported that in a taste test carried out by a Good Food Guide panel, it was Domino’s Pizza who came out on top against rivals Pizza Hut, as well as an independent, unnamed takeaway pizza chain. In the test, the panel compared the quality of the toppings and base, the temperature of the pizza and, most importantly, the taste.
Generation brew New research from YouGov SixthSense has revealed that a generational divide exists in UK coffee consumption. 83% of over 55s had drunk a cup of instant coffee in the between July and August this year, compared to 67% of 18-24 year olds, with younger generations more likely to choose alternatives such as a cappuccino (43%), a latte (39%) or an Americano (22%).
Dairy Crest cheeses recognised Dairy Crest won an impressive 25 awards at the recent Nantwich International Cheese Awards. The company’s newest brand, Davidstow (available to Dairy Crest Foodservice and in Sainsbury’s) was the biggest winner, securing the much sought after top prize in both the Mature and Extra Mature categories with gold awards for Davidstow Classic in the Single Mature Cheddar class and Davidstow Crackler in the Single Extra Mature Cheddar class.
Hound’s pizza round! A pizza delivery man in Plymouth has customised the back luggage box on his delivery bike so that his pet dog, Gizmo, a Coton de Tulear, can accompany him on deliveries as opposed to being left at home to bark. Sean Cole’s invention offers a Perspex viewing station for his canine companion, air holes and a ventilation fan and complies with highways laws, say police.
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Tesco have launched what they believe is a world first, and probably one of the most offbeat commercially made sandwich ever to go on sale in the UK – the lasagne sandwich. The sandwich has taken its inspiration from a student classic snack, as well as a modern school of thought that believes that certain foods such as pizza and pasta sometimes taste better cold, say Tesco. “We think the lasagne sandwich could become the food of choice for anyone wanting a solid snack between meals,” said Tesco food developer and sandwich creator Laura Fagan. “The inspiration comes from my own student days and how
certain foods could sometimes taste much better the next day – such as pizza, lasagne and even curry! Lasagne sandwiches were a favourite of mine back in student days and were really popular with all my mates at university. “It was the type of food that could be made very quickly from lasagne leftovers but could really keep you going between meals or equally prove to be the perfect breakfast food after a long night. The sandwich is made up of two thick slices of bread, a filling of diced beef in a tangy tomato and herb sauce layered with cooked pasta sheets and finished with a creamy cheddar, ricotta and mayonnaise dressing.”
Leathams announce organisational changes The food innovators and ingredients company, Leathams plc, have announced details of organisational changes within the business which currently employs over 150 people in the UK and say that they are looking to build Business looks to build on retail, convenience and foodservice growth. Clive Moxham, who was previously director of sales and marketing for food brand, Merchant Gourmet (which recently announced sales growth of 22% YOY) has been promoted to the new role of director of sales and marketing with responsibility for all sales, marketing, communications strategy and product development across all three of the company’s sales channels – namely, foodservice, manufacturing and grocery. “Each sales channel will be headed up by a senior manager. For Grocery, Sanjay Davda is promoted to the new role of grocery controller. Sanjay has overseen impressive growth in both Sainsbury’s and
Waitrose,” explained Clive Moxham. “Rob Gater is promoted to the new role of head of convenience and export after developing excellent sales with Tesco and Morrison’s in the last 18 months. This particular sector represents a new focus for Leathams. We are keen to build on the sales success demonstrated by the Merchant Gourmet® and SunBlush® brands in all the major multiples. “Alison Wilkinson remains head of foodservice in her roles as sales Director; James Faulkner continues as sales director for the manufacturing business supplying to the manufacturing industry and Des Hillier continues in his position as sales director, new business development focusing on the pizza and fast food sectors. As a result of these changes, we’re also looking to recruit two national account managers and a business development executive to support the new team.” September 2010
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Authentic Italian gelateria opens Dri Dri, a new type of gelateria preparing gelato as it’s made in Italy, has recently opened at 189 Portobello Road in London. Dri Dri – the affectionate nickname of founder Adriano di Petrillo – offers a wide range of seasonal gelati to take away in small or large cups, or biscotto cones, together with proper Italian coffee and frappes, and is open from the morning through until late evening daily, allowing for a mealtime dessert, a treat in between, or even visits to the cinema, say its owners. The gelato menus will change monthly, to take advantage of the best available ingredients. These might come from Italy, Ovale lemons from Sorrento or Tonda Gentile hazelnuts from Piedmont, for example, or strawberries from England, the signature Crema Dri Dri (custard cream with caramelised sesame seeds), as well as Pompelmo Rosa (pink
grapefruit) and Ciliegia (cherry) sorbets. Italian treats such as affogato (espresso served over a scoop of vanilla gelato) or a daily baked brioche with gelato will also be on the menu. The Dri Dri (www.dridrigelato.com) gelati and sorbets are freshly made on site every day to Italian recipes (the team can be seen squeezing the lemons in the kitchen), without any artificial flavourings, colourings, emulsifiers, preservatives or nonnatural thickeners. The Dri Dri team say that they spend a great deal of time creating recipes to make a great tasting and creamy product without employing any ‘chemical’ short cuts, pointing out that gelato is quite low in fat, with less than a third of the fat of traditional ice-creams, giving it a lighter taste which is often found to be fuller in flavour. Takeaway tubs (1L or 500ml) are available.
it’s a bit of a pizza too! Unilever UK's 100% pork salami, Peperami, will be competing with other well known brands in the chilled pizza category after the launch of new Peperami Pizzas which will be produced and sold under licence by pizza maker Bakkavor. The seven-inch pizzas, available from mid-September, come in Original, Spicy and BBQ variants and are targeted at the snack market, say Unilever, who are backing the launch with a £4 million marketing budget. Designed to be cooked speedily in a microwave, the new pizzas have been designed with bases that give a crispy base when cooked (they can also be cooked in conventional ovens). "Peperami is associated with meaty madness and Peperami pizza brings fun and interest to the pizza category,” said Julie McCleave, commercial manager for licensing at Unilever. "Customers can
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expect the same high quality ingredients as with the salami snack and the pizza includes a high tech microwavable disc to ensure a delicious, crispy base prepared in three minutes." "Feedback from our consumer research was really positive with 90% of respondents loving the idea of Peperami Pizza and 80% stating an intention to purchase,” added Graham Blades, Bakkavor’s commercial manager. "We are confident that large retailers and smaller convenience stores will benefit from this exciting innovation which marries Britain's love of Peperami with its passion for Pizza." Peperami Pizza is a chilled product and will be available in two case sizes; eight for large retailers and cases of four for smaller, convenience stores. Both cases double up as retailer ready packaging and the recommended retail price for Peperami Pizza is £1.99.
Grana Padano’s ‘Bespoke Cut’ Grana Padano has launched its latest offering – The Bespoke Cut - in an initiative that will allow chefs and restaurateurs to specify their style requirements from Grana Padano (www.granapadano.com). Working with 154 producers throughout the designated region, Grana Padano has the flexibility to produce bespoke cheese with exact ageing, from a specific region or from a specific producer that satisfies the taste needs of individual chefs and restaurants. In this way, say Grana Padano, they can continue to support the trade with solutions that encourage creative cooking and position Grana Padano as the cheese of choice in premium Italian restaurants. The Bespoke Cut showcases the versatility of Grana Padano and will demonstrate how different vintages can be used to enhance a variety of dishes in different ways. From Grana Padano Risotto and Grana Padano Souffle Omelette which use young soft Grana Padano, to creating the perfect cheese board which requires a much more intense taste, this new offering should enable chefs to heighten flavours and create dishes that meet their specific needs and tastes, presenting a unique solution to the on-trade. 9
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news Mobile vouchers
news New jobs service In response to a number of requests, the Association is launching a new vacancies service on the its website (see www.papa.org.uk/ vacancies). The site will list both job vacancies as well as details of people looking for positions. It is intended that this should be a free service for members to use to advertise vacancies, although a small charge may become necessary if
the volume of work necessitates this. If you have vacancies to go on the site, simply email details (job title, location, description, salary guide etc) to peter@jandmgroup.co.uk and he will load details on the site. We will aim to get jobs on the site within 48 hours of receiving details. If you have the job details on your own web site, we can simply link it to our site.
Tender Service If you are looking for new suppliers, try our on-line tender service (www.papa.org.uk/tenders – not only is it a quick way to circulate tenders to potential suppliers but it also supports the Association’s members. If by any chance you can’t find an appropriate product category among those listed, simply send your tender using the ‘other’ button and we will help to find appropriate suppliers from our extensive network of contacts. Alternatively please call us on 01291 636331.
Vouchercloud is a new service that enables retailers to promote special offers and vouchers via smartphones/iPods and since its launch in February over 700,000 people have downloaded its ‘app’ onto their phones (you can see how it works by visiting www.vouchercloud.com/ip honedemo. The good news is that the Association has negotiated a 12% discount for members wanting to take advantage of this – bringing the cost for a single shop down to £175 a year (normal cost £199). For this, the shop can run as many promotions as they like through the system in the year. Full details will be circulated as soon as we receive the special codes that will give members access to the discounts.
Ingredient price update There continues to be uncertainty over raw material costs in the coming months, with the latest news that Russia is banning all exports of wheat, adding to concerns over price rises (see wheat report below). Meanwhile it looks inevitable that the price of dairy products will rise as we move into the Autumn and Winter months, particularly as weather conditions have
Staffing changes The Association has restructured its membership team by bringing Kevin Minton on board to handle membership administration. Kevin has been working alongside the team for some years looking after another association, so he knows his way round! If you have any questions regarding your membership, Kevin can be reached on 01291 636335 or via email at kevin@jandmgroup.co.uk 10
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New Technical Group First meeting. Don’t forget the first PAPA Technical Group meeting will be taking place in London on 23rd September (see booking form at www.papa.org.uk/technical). The meeting is open to anyone in the industry and will be seeking to explore ways the industry can better collectively respond to pressures for dealing with issues such as salt and fat reduction.
impacted on feed crops which are expected to lead to less milk availability (increased feed costs = potentially less feed used = less milk = higher prices). Experts are predicting a shortage of butter once the holiday season ends and demand returns. Whey powder prices are already increasing with a 6% rise reported in the last couple of weeks.
The Food Hygiene Rating Scheme set to roll The Food Standards Agency is pressing ahead with plans for a national Food Hygiene Rating Scheme (formerly known as Scores on the Doors) and it looks likely that a number of authorities will be adopting the scheme this autumn. An update on the scheme will include the designs for signage for doors. September 2010
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The Pizza Factory Proud to be sponsors of the PAPA Chilled Pizza Multiple Retailer of the Year Award 2010
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3V\PZL >H[LYÄ LSK (JJV\U[ 4HUHNLY ;OL 7PaaH -HJ[VY` .H[LZPKL 9VHK 5V[[PUNOHT 5. 3; Tel: Fax:
Gateside Road, Nottingham, NG2 1LT
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CHEESE
Official Sponsors
Pizza Pasta & Italian Food Industry Awards 2010 Table Host
he search is now on to find the very best in the pizza, pasta and Italian food markets in the UK, from products to people and businesses. The Pizza Pasta and Italian Food Industry Awards, now in their 21st year, take place in November and we are inviting entries in all categories. The aim of the awards is to recognize excellence in all aspects of the market, from designing pizzas to manufacturing and selling pasta products. And the results will be announced at the annual industry gala dinner, to be held at the Lancaster London Hotel in London on 11th November 2010…….but judging starts this summer, so don’t delay in getting your entries in. Not only are the awards a great opportunity for measuring your business against others but they can provide a huge endorsement for all those working with you and who have helped to make your business a success. Judging for this year’s awards will take place over the Summer and early Autumn when we will be sending a team of people out to give us an independent report on those outlets we have short-listed. Their aim will be to view outlets from the customer’s perspective and to report back to the main judging panel on what they find. To ensure that there is absolutely no bias in the judging, all those involved on the main judging panel are excluded from entering awards or having strong links with those entering. Furthermore, at least one panel member will be a representative of the Secretariat to ensure fair play. But the time to enter is now – although the deadline for entries may not be until later this summer, our ‘spies’ will be out and about over the summer to identify those to go on the short-lists. So, to get on the first rung you need to send us your nominations – which must
T
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reach the Association by no later than Monday 13th September 2010. Nominations can be accepted from anyone….you can even nominate yourself! – and you don’t even need to fill in copious forms. Simply email pam@jandmgroup.co.uk stating which category you wish to enter, details of the entry and why you think it deserves consideration.
The Awards Overall Operator This lifetime award will be presented to an individual, company or organization who the judges consider deserves recognition for the contribution made to the industry. Nominations should state simply why they should be considered for this award. Pizza Restaurant of the Year Award This award is given to restaurants that are outstanding and set a standard for others to follow. They are presented to specialist restaurants where pizza is the predominant item on the menu. In assessing entries the judges will be focusing particularly on standards in terms of product, service and overall atmosphere. Judging will initially involve entries being assessed on the material submitted and those short-listed will be asked to provide a voucher for a meal for two, which will be used by independent judges, who will report on the restaurant from a customer’s perspective– a copy of their reports will be sent to each restaurant visited after the awards are presented. What to send in: Your entry should include a brief note saying why you think the restaurant or chain should win, a copy of the menu and photographs showing the outside, the customer area and
preparation areas (with preparation underway). If your entry is for a chain, please provide a list of sites which can be visited by judges. The Italian Restaurant of the Year Award This award aims to identify the best in genuine Italian restaurants in the UK.To this end they will be presented to specialist restaurants where the food served is rooted at the heart of Italian cuisine and which offers a genuine taste of Italy and experience. Those judging these awards will be looking for restaurants (whether independent or chains) which set a standard for others to follow. Judges will be focusing particularly on standards in terms of product, service and the ambiance of the restaurants. Judging will initially involve entries being assessed on the material submitted and those short-listed will be asked to provide a voucher for a meal for two which will be used by independent judges who will report on the restaurant from a customer’s perspective – a copy of their reports will be sent to each restaurant visited after the awards are presented. What to send in: Your entry should include a brief note saying why you think the restaurant or chain should win, a copy of the menu and photographs showing the outside, customer area and preparation areas, (with preparation underway). If your entry is for a chain, please provide a list of sites which can be visited by judges. The Pizza & Pasta Lunchtime Award This award aims to recognize the increasing role of pizza, pasta and Italian food products in the lunchtime market, whether in the form of specialist catering operations or as part of a lunchtime retail concept.This award may be presented to a catering operator, retailer, manufacturer or supplier which has demonstrated a clear focus on developing
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concepts aimed at the lunchtime sector involving pizza, pasta or Italian food. Judging: The main panel of judges will consider all the material submitted. What to send in: Entries should be made in writing stating briefly why the operation deserves to be considered for an award and should include photographs, menus, literature etc. to support the case. Independent Pizza Delivery Store Award This award aims to recognize the independent operators who are successfully driving their businesses in the delivery/takeaway sector. Judging: Those judging this award will be looking for an individual operator (up to 5 stores) who sets a high standard in terms of the overall operation – from customer service to food quality and delivery to the customer. What to send in: Entries will be initially assessed on the material submitted, which should include a brief note saying why you think the business should be considered for an award, a copy of the menu and photographs showing the business premises, the preparation areas (with preparation underway), and a typical delivery being carried out. Entrants should also outline any marketing/promotion initiatives they have undertaken in the last year as well as details of their success. All those short-listed in this category will also be asked to provide a voucher for a meal for two which will be used by independent judges who will order a delivery and report on it from a customer’s perspective – a copy of their report will be sent to each of those short-listed. Pizza Delivery Chain Award This award aims to recognize the chain operators who are successfully driving the delivery/takeaway sector. Judging: Those judging this award will be looking at chains (more than 5 stores) which set a high standard in terms of their overall operation – from customer service to food quality and from delivery to the customer – and which are positively driving the market. Details of the businesses overall performance in the last year will also be required. Those short-listed will also be asked to provide a voucher for a meal for two which will be used by the independent judges who will order a delivery and report on it from a customer’s perspective – a copy of their report will be sent to each of those shortlisted. Frozen Pizza Multiple Retailer Award This award aims to recognize those supermarket retailers who are actively driving the frozen pizza sector of the market. What to send in: Retailers are asked to complete a short questionnaire and to state why they should be considered for the award.
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The judges will also draw on independent research information from sources in making their decision. Questionnaires are available on-line at www.papa.org.uk/awards Frozen Pizza Convenience Store Retailer Award This award aims to recognize those convenience store retailers who are actively driving the frozen pizza sector of the market. What to send in: Retailers are asked to complete a short questionnaire and to state why they should be considered for the award. The judges will also draw on independent research information from sources in making their decision. Questionnaires are available on-line at www.papa.org.uk/awards Chilled Pizza Multiple Retailer Award This award aims to acknowledge those retailers who are actively driving the chilled pizza sector of the market. What to send in: Retailers are asked to complete a short questionnaire and to state why they should be considered for the award. The judges will also draw on independent research information from sources in making their decision. Questionnaires are available on-line at www.papa.org.uk/awards Chilled Pizza Convenience Store Retailer Award This award aims to recognize those convenience store retailers who are actively driving the chilled pizza sector of the market. What to send in: Retailers are asked to complete a short questionnaire and to state why they should be considered for the award. The judges will also draw on independent research information from sources in making their decision. Questionnaires are available on-line at www.papa.org.uk/awards Pasta Multiple Retailer Award This award aims to recognize those supermarkets who are actively driving sales of pasta. What to send in: Retailers are asked to state why they should be considered for the award. The judges will also draw on independent research information from sources in making their decision. Pasta Convenience Store Retailer Award This award aims to recognize those convenience store retailers who are actively driving the pasta sector of the market. What to send in: Retailers are asked to state why they should be considered for the award. The judges will also draw on independent research information from sources in making their decision.
Manufactured Pizza Product Award This award aims to encourage new product development in the pizza market by rewarding those who are striving to develop the market through innovation and recipe development. This category is open to any product launched within the 12 month period leading up to the closing date in September 2010 and which is still on sale at the time of judging. Products short-listed for this award will be presented to a panel of judges for sampling. Three separate awards will be presented within this category under the following headings: • Best new ‘everyday’ pizza product • Best new ‘indulgent’ pizza product • Best new ‘innovative’ pizza product What to send in: Initially written entries should be submitted stating the category being entered and supported by details of the product, when it was launched and its performance. Manufactured Pasta Product Award This award aims to encourage new product development in the pasta market by rewarding those who are striving to develop the market through innovation and recipe development. This category is open to any product launched within the 12 month period leading up to the closing date in September 2010 and which is still on sale at the time of judging. Products short-listed for this award will be presented to a panel of judges for sampling. Two separate awards will be presented within this category under the following headings: • Best new retail pasta product • Best new catering pasta product What to send in: Initially written entries should be submitted stating the category being entered and supported by details of the product, when it was launched and its performance. New Product or Ingredient Award This award aims to recognize those suppliers who are developing/sourcing new products and ingredients for use by manufacturers or in the restaurant/delivery market. The judges will be looking for innovative ideas which can positively benefit operators. What to send in: Entries should state details of the products being entered and explain the benefits they offer to the manufacturer/restaurant etc. Those shortlisted in this category may be invited to submit samples for judging in the Autumn.
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papa industry awards 2010
Reserve your place for a great night out 2010
with music, singing and dancing until 2am THE PIZZA, PASTA & ITALIAN FOOD INDUSTRY AWARDS DINNER AT THE LANCASTER LONDON HOTEL, HYDE PARK
Thursday 11th November 2010
Starring The Ultimate Motown Attraction
THE CURVETTES The top Soul and Tamla Motown Production in the UK! This seven strong line-up produce hit after hit of classic Tamla Motown sounds as they re-create the music of The Supremes, The Temptations, Marvin Gaye, The Four Tops, Smokey Robinson, Martha Reeves and The Vandellas and many, many more…
Raffle and auction in aid of Help for Heroes Black Tie • Bar opens 19.15 • Dinner called 19.40
✁
DINNER BOOKING FORM To book your place at the PAPA Awards Dinner please complete the
Please note that all bookings must be accompanied by the appropriate remittance. Cheques can be made out to either The Pizza,
following:
Pasta and Italian Food Association or PAPA. Alternatively payment can be made by credit card by completing the section below. No refunds can be made if cancellations are made within 20 days of the event and any cancellations before this time will be subject to a
Contact name: ........................................................................................ Business name: ...................................................................................... Address: .................................................................................................
25% cancellation charge.
Credit Card Payment
...............................................................Post Code:...............................
Card No: ______ ______ ______ ______ Valid From ____ /____
Tel No.....................................................Fax No. ....................................
Expiry date: ____ /____ Last 3 digits of Security No. on Reverse _____
Email: ......................................................................................................
Name on Card:_______________________ Post Code_____________
I would like to book: House No. ________ (for security purposes only) ____ table(s) of 10 places at the 2010 PAPA Dinner at a cost of £1,650+ VAT ____ place(s) at the 2010 PAPA Dinner at a cost of £178 + VAT each
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please either fax back to Pam Sainsbury on 01291 630402 or email your details and requirements, together with your payment details to pam@jandmgroup.co.uk
September 2010
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Stock up on Chocolate, Pralines & Caramel
Stock up on the whole range to maximise your sales... • Häagen-Dazs Chocolate, Pralines & Caramel will be supported with a £1m integrated campaign including television • Häagen-Dazs is the best known luxury ice cream brand1, and is worth over £39.2 million2 • Häagen-Dazs is a year round performer - selling equally in the summer and winter months ¹IPSOS Brand Equity Monitor September 2008 ²IRI/KANTAR 52 w/e 15th May 2010 Häagen-Dazs and associated words and designs are trademarks of General Mills © 2010
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Sponsored by:
PIZZA DESIGNER of the year 2010
HAVE YOU GOT WHAT IT TAKES? This competition aims to encourage new product development in the pizza restaurant/delivery market and comprises a series of four individual competitions where entrants are required to develop recipes, using specific ingredients in three categories, and create a pizza recipe of your choice to complement Birra Moretti Beer. Entries can be made into one or more of the competitions and the judges will decide winners in each category plus an overall winner as Pizza Designer of the Year. In each competition category, entrants are asked to create a ‘Pizza of the Year’ – it must be innovative, attractive to consumers, taste good and be commercially viable to make.
A winner will be chosen in each category and from these four the judges will select the overall Pizza Designer of the Year.
The four categories are: • Tulip Foodservice Super Tops Pizza of the Year Competition • Bel UK Leerdammer Mature Cheese Pizza of the Year Competition • Birra Moretti Pizza of the Year Competition • Whitworths Flour Pizza of the Year Competition
How to enter Please contact Pam Sainsbury, as soon as possible, for entry forms and free samples of the sponsors’ ingredients to create your recipes - by email at pam@jandmgroup.co.uk or telephone 01291 636341. Entries should be submitted by post or email stating the name and a short description of the pizza
Judging Initial entries will be selected by a panel of judges to go forward into one of four heats where those responsible for creating them will be asked to make up their pizzas in front of a judging panel. The heats will take place throughout October in London, Glasgow, Bolton and Ledbury. A category winner will be selected from each heat to go forward to the final, which will take place on Thursday 11th November at the Lancaster London Hotel in London.
plus a list of the ingredients and the preparation method. All entries must state a selling price plus the market (e.g. delivery, restaurant etc) where the pizza would be sold. Entries should be received by 31st August 2010 The overall Pizza Designer of the Year Award winner will be announced at the Awards Dinner and will receive a trophy plus publicity. The winners of the individual categories will also receive trophies.
PIZZA DESIGNER of the year 2010
Full details of this competition can also be obtained from the Association by calling Pam Sainsbury 01291 636341 or by visiting the PAPA web site at www.papa.org.uk/awards 16
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Grill it, grate it, melt it. And make perfect pizzas, too. Leerdammer Mature is a delicately intense cheese that compliments all types of pizza toppings, never overpowering other ingredients. It performs well when heated, maintaining its flavour without ever becoming greasy. Like Mozzarella it has a stringy texture when melted and keeps its colour, creating pizzas that look and taste delicious every time. Also supported by a ÂŁ3 million communications campaign, Leerdammer is the perfect choice to offer your customers something different. Available as 2kg grated bags, 2.8kg and 11.5kg blocks. If you would like a sample of Leerdammer
Leerdammer Mature, proud sponsor of the Cheese Pizza Of The Year at the Pizza Designer competition
Mature to use for entry into this yearâ&#x20AC;&#x2122;s Pizza Designer competition, please email your name, address and contact number to bfoodserviceuk@groupe-bel.com
2010 For more information email bfoodserviceuk@groupe-bel.com
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technology From trackable deliveries to mobile order generation, text promotions and iPhone applications, the past year has seen a wealth of new software products being adopted by outlets eager to enhance their order taking capabilities. Here, we provide a round-up of what’s new, and the benefits to be had.
Speedy
deliveries GPS tracking Andromeda, a well known provider of software solutions for the foodservice delivery, restaurant and QSR markets, recently launched two new products for home delivery operators, and which link to Andromeda's award winning Rameses EPOS software. GPS Driver Tracking allows stores to track their drivers’ journies to and from the store in real time, allowing you to accurately measure their delivery times, say the company. Using Andromeda’s mapping technology, a store manager can see all of their pending orders, along with their driver's position, on an on-screen map in real time. This enables the store to allocate orders efficiently, reducing delivery time to customers. The tracking facility is also a major safety benefit, enabling the store to locate drivers quickly should they get into difficulty, say the company. Order Tracking will allow consumers to track their order online by entering their phone number on a web site, in order to allow them to watch their order progress through the kitchen and then the driver's journey from the store to their address in real time. For stores without GPS driver tracking, the consumer will see that the order is on the way. "Launching our GPS tracker demonstrates Andromeda's commitment to maintaining our position as the technology leader 18
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in the delivery solutions market,” says Ben Portsmouth, co-founder and CEO of Andromeda. “We have been pleased by the strong interest in these products from our customers, and expect that GPS order tracking will soon become a must-have product." Andromeda, based in London but with offices in France, Poland and Bulgaria has clients including Papa John's Pizza, New York Pizza (in the Netherlands) and their delivery EPOS solutions are suitable for operators ranging from single store locations to large international chains. Text messaging Towards the end of last year, Papa John’s launched what it claimed was the UK’s first mobile web ordering site as the company sought to tap into changes in customer ordering behaviour (Papa John’s were the first to launch online ordering in the UK, seeing over 26% of all their sales coming via the web). However, in particular, the use of mobile Internet in the UK has expanded massively in recent years, with current estimates suggesting that up to a quarter of the population now use the Internet on their phones. As Papa John’s noticed that it was already seeing around 10% of orders coming from customer phones despite having no tailored mobile web site - this then led to the development of their new site (a fully-functioning version of the main www.papajohns.co.uk web
site, but optimised for mobile phones to ensure a more efficient and quicker purchasing process). The site has the functionality of the Papa John’s web site, including full menus, pizza customisation, repeat orders and store selection but with added benefits such as geo-location, which automatically detects the nearest store, and SMS confirmation, in addition to the standard order confirmation emails. This makes the mobile ordering site ideal for people who are in locations where it is hard to talk or they would prefer not to speak on the phone, whether it’s on the way home on a bus or train, or in the pub. Around the same time, Deliverance, an independent, London-based multi-cuisine takeaway company, selected an autonomous web-based SMS solution supplied by Text Messaging Centre (TMC) to provide an instant marketing channel to its existing customer base. The instantaneous nature of TMC’s SMS solution has enabled
Deliverance to contact its customers quickly and easily, highlighting the latest offers available, as well as then prompting the recipient to visit the Deliverance web site, or call the takeaways hotline to place their food order. Operating over five London sites, Deliverance is an online multi-cuisine takeaway business serving customers throughout South, West, East and Central London. “The takeaway industry is extremely competitive, so it was important for us to implement a marketing solution capable of reaching a large number of customers quickly and effectively, with minimal input from staff,” says Fabiana Gomide, Deliverance’s marketing executive. “Using SMS to send timely offers and prompts to our existing customer base is ideal as a text message is instant and reaches the customer at the time we want. For example, when big sporting events are taking place, we send our customers a text reminding them to order from us that evening and receive a free September 2010
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beer whilst they’re watching the game.” Deliverance began using the TMC solution in April 2008, as a means of communicating quickly with staff. Following the success of this solution, it then decided to utilise the SMS technology as a marketing tool across its existing customer base as well. “When looking for a text messaging solution we researched a number of providers and found that TMC best suited our needs, particularly as it is so simple and easy to use. The ‘no contract, no minimum term and no fixed monthly fee’ that comes with TMC suits us perfectly as the number of messages we send differs month to month and so this allows us to be flexible in our requirements,” explains Fabiana Gomide. “One of the key advantages of the TMC solution is its reporting capabilities. The tracking reports that we obtain from the system are great because they enable us to see how many texts were successfully delivered to recipients. Also, the system checks for duplicate messages, so there is no worry that we are going to send the same customer more than one text – meaning we don’t irritate any of our customers with unwanted messages. This reporting function also saves us substantial time and reduces costs. Since beginning the SMS marketing campaign we have sent 56,000 text messages, which has definitely had a positive impact on our sales.” iPhone app’s Working in conjunction with X2 Games on a new iPhone application (called Papa’s Pizzeria), Papa John’s has been able to offer free pizzas and much more for the app’ owners. The app’ gives players the opportunity to redeem ingame codes for real world prizes when they place an order with Papa John’s Pizza, allowing consumers to not only create Papa John’s pizzas but enjoy the taste as well. “It was very important to us that Papa’s Pizzeria delivered on the consumer experience people have come to expect when dealing with Papa John’s, and by having these real world redemption offers in the game we think we’ve achieved that,” said
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David Hawkins, X2 Games CEO. “The idea of in-game currency isn’t new, but the chance to actually redeem against something tangible is certainly something different for the iPhone market, and offers a unique way for FMCG brands to interact with their consumer base”. Andrew Gallagher, senior marketing manager for Papa John’s GB Ltd, added: “A great customer experience is at the heart of what we do at Papa John’s Pizza. Now Papa’s Pizzeria gives us the opportunity to take the brand to a new audience of tech savvy iPhone consumers in a fun and rewarding way. By offering the redemption mechanic we are showing our commitment to this initiative with a view to looking at other innovative consumer facing promotions in the coming year.” The redemption mechanic works depending on the level you achieve within the game. From the off, the cost of the game (59p) is met by a discount off the first pizza order, with further free offers tied into the various levels. Level 3 – the player is eligible for a free side or dessert when any pizza from Papa John’s Pizza is ordered. Level 10 – the player is eligible for a free medium pizza when another Pizza from Papa John’s Pizza is purchased. Level 15 – the player is eligible for a £5 off voucher when a minimum spend of £25 is met. Level 20 – the player is eligible for a free medium pizza from Papa John’s Pizza.
iPhone users have been winning Papa John’s pizza by playing a Papa’s Pizzeria game.
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technology New addition MCS Technical Products, specialists in hot bag delivery systems, has announced the addition of an 18 inch cordless bag system to its highly regarded CookTek pizza delivery system range, and which guarantees to keep three 18 inch pizzas hot for 45 minutes. “Whilst the majority of our customers use the industry standard 16 inch CookTek bags, we have occasionally been getting requests for the 18 inch system which is widely used in the USA, so to meet our customers requirements in the UK we have now extended our range to include the 18 inch cordless bag system,” says Steve Snow, managing director of MCS Technical Products. At the heart of a CookTek hot bag is the FlashPak Pizza Thermal Delivery System which can heat up, from cold, to ‘delivery hot’ in 2.5 minutes, with each recharge thereafter taking just 60 seconds on average, say MCS.. By using CookTek’s MagnaWave induction technology, the transfer of heat from the charger to the disc can be done without
any cords at all, eliminating the chance of any water damage or electrical shortages on rainy days. The cordless nature also makes it easier to use. It works via a specifically designed ‘plastic’ disc which is enclosed in the base of every pizza delivery bag. When this is placed on top of an induction-charging platform, the disc’s presence is sensed, triggering the rapid charging of it through the bottom of the bag, but without heating the bag itself. The disc itself is made from a special magnetic alloy that is encapsulated in a solid-to-solid phase change material. The alloy activates the electromagnetic field produced by the charger, which in turn provides just the right amount of heat to be evenly dispersed throughout the disc. When it is fully heated, the induction charger automatically senses this, activating a green light on a display for the user. This means that the bag is now ready for use, able to maintain an ideal temperature for up to 45 minutes.
Social networking opportunity New2thecity.com is a free social networking site which lists bars, shops, restaurants and clubs within a city, and then helps to connect them to customers with relevant interests, and allowing the venues themselves to maintain and update their profiles, notifying customers of special offers, contact details, and events. Businesses can further entice customers by uploading special vouchers which customers can download and bring to the venue for free entry, two for one offers or discounts, for example. The web site is UK-based, and launched initially in Liverpool and Manchester, the brainchild of Liverpool entrepreneur, Daniel Kirkham. “If someone signs up to new2thecity, then they instantly
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see what bars and shops are local to them, and what’s happening at those places,” says Daniel Kirkham. “They don’t have to search the Internet to find out what’s on and where, because it’s all there in front of them. So even people who aren’t aware of a place find out about what’s on, and are drawn to the venue by special offers or events. New2thecity.com even finds places based on people’s tastes, and recommends them to people, actively boosting a business’s presence,” he explains. “We’re staggered by the interest in the site. Businesses have reported back about new customers coming to them from new2thecity, which is a great feeling.”
World’s
fastest Pali Grewal is the current holder of Domino’s Pizza’s Fastest Pizza Maker title. He was born in Hillingdon, Middlesex in 1979 and has been making pizzas since he was 13 years old. At the time, his brother had one Domino’s store in Slough and Pali used to be picked up from school every Friday and taken straight to the store to help out in the family business. It was the start of a glittering career and the family business continues to blossom. Today, Pali and his two brothers are one of Domino’s largest multi-unit franchisees, with stores across the country from Newquay to Mansfield. Making pizzas is Pali’s first love and this drove him to enter his first UK Fastest Pizza Maker competition in 1998. A year later he was performing in the US in the same competition. Inspired by former competitors like Mustapha Habib and Waheed Awsim, Pali showed real dedication to his art and eventually all that practise came to fruition. In 2006, Pali came third, in 2008 he finished runner up and finally, in 2010, he achieved his goal and took his first World’s Fastest Pizza Maker title with a record breaking three pizzas in 39 seconds. “I’m always looking to improve and do better for
PALI’S TOP TIPS 1. Stay cool, calm and focused. 2. Practise, practise, practise! 3. Correctly aged dough is key. 4. Dock the dough correctly. 5. The key is stretching the dough quickly into size and placing it on the screen in as little time as possible. 6. It’s 90% technique, 10% speed!
the business,” says Pali. “I live, breathe and sleep Domino’s and my people always come first. We have the best team in the world and wouldn’t be where we are without them. We all strive on competition and always love a challenge. “While I thoroughly enjoy passing on my knowledge to all levels of the company and I thrive on other people achieving their goals, I’m determined to never stop learning myself. Even though I’ve been in this business for so long, I still learn something new every day. Throughout the years, I’ve also picked up some great advice from other Domino’s legends – Don Meij, Andrew Rennie, Chris Moore and the late Frank Meeks to name but a few.” When he’s not making pizzas, Pali, who is married with a son, is also a keen fan of Tottenham Hotspur Football Club.
September 2010
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pasta
Pasta
prevails There’s an increasing gourmet edge to pasta meals these days, as well as continuing recognition that it’s a central part of many Italian dishes that are now popular British staples. Consumers have a greater eye for quality and value for money than ever before though, and the latest market research also suggests room for greater variety on pasta menus. Pasta consumption According to the Office of National Statistics UK, GMN Estimations, the size of the UK market for all types of pasta (fresh, dried and all shapes) will see a growth of 2.8% from 2009 to 2010, with volume consumption of pasta per capita (per head of population) predicted to be just under 2kg for 2010. Consumption of pasta shapes accounted for the vast majority of pasta consumption in the UK market in 2009 (over 40 tonnes), followed by spaghetti (29.40 tonnes), fresh cut pasta (13.80 tonnes), then fresh filled pasta (12.20 tonnes). In 2009, the total yearly spend on pasta per capita of the population was just under £5, and this is predicted to steadily rise to over £6 by 2014. In terms of brands, in 2009 Napolina had the biggest percentage share of the UK pasta market by value at 13.1%, followed by De Cecco (3.7%), then Buitoni (3.3%). Mintel’s Noodles, Rice and Pasta –UK Report 2009 makes it evident that consumers are eating pasta more frequently (25% of people surveyed were eating pasta more than they did a year ago, with those in the 16-24 age bracket revealing that they had been eating pasta more frequently). TV cookery programmes have played a part in this with affluent, younger shoppers and big 22
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families being some of the more adventurous pasta ‘users’, observe Mintel. Fresh pasta, say Mintel, is now the fastest-growing sub-category in the UK, with fresh pasta appealing to health-conscious 30somethings. Instant savoury snacks have been growing in appeal, but are losing ground to pasta dishes that are popular with women and are felt to be healthier (chilled pasta dishes in particular are currently in a growth phase, note Mintel). Attitudes Mintel also carried out some research into consumer attitudes towards pizza/pasta restaurants by surveying a representative group of UK consumers of a range of ages and backgrounds. They found finding that usage of such pizza/pasta restaurants declines with age, lifestyle and socioeconomic status, with men being the more frequent users, particularly those in the 15-24, single, pre-/no family life stage. A third of consumers (and nearly half of regular users of pizza/pasta restaurants) think that pasta menus are pretty much the same at all takeaway pizza and pasta places, according to the survey, perhaps indicating that opportunities await those outlets prepared to try and differentiate their pasta menu more.
Celebrating their 55th anniversary this year, the Spaghetti House group of restaurants has become well known for serving high quality pasta dishes.
The limited menu of pizza/pasta outlets is felt by Mintel to be a potential barrier for more frequent usage with other outlets, such as pubs, likely to achieve more visits due to their diverser menus across a range of meal occasions. By way of example, Mintel highlight PizzaExpress’s success with its new Dolcetti range of dessert and coffee combinations enabling them to rival cafés and coffee shops that are currently very popular with female consumers and visited more regularly. At the same time, one in ten of the consumers surveyed viewed pizza/pasta restaurants as good value for money, while 16% thought that they were good for a special occasion or treat. A favourite When 3G Food Service & Seafood Solutions decided to add a selection of dishes to its main course range, it chose an Italianinspired range of pasta dishes. Supplied conveniently frozen in large individual portions the range includes traditional beef Lasagne (500g), Vegetable Lasagne (450g), Spinach & Ricotta Cannelloni (500g), Chicken Pasta Alfredo (450g), Chicken Arrabiata with Penne Pasta (450g) and Meatballs Marinara & Linguine (450g). “Italian food is one of the most popular cuisines in the UK and is
widely enjoyed by all types of diners. With this in mind, we expanded our main course range to include these traditional favourites which are great staple dishes for a variety of outlets including pubs, restaurants and cafés,” said Tim Shearer, marketing manager for 3G Food Service & Seafood Solutions. “The large portions will satisfy customers looking for a hearty warming meal and each dish can be cooked to order very quickly saving chefs valuable time in the kitchen during busy periods.” 3G’s oven baked Lasagne is made with prime ground beef cooked in sun ripened tomato, herb and garlic flavoured ragout and is layered with fresh pasta and topped with a creamy béchamel sauce. The Vegetable Lasagne is made with a selection of sunripened aubergines, courgettes and mixed peppers in a tomato ragout. The Spinach & Ricotta Cannelloni is made with fresh egg pasta tubes that are filled with spinach and ricotta cheese with nutmeg, placed on a bed of rich pomodoro sauce and topped with a simple creamy béchamel sauce. The Chicken Pasta Alfredo is made with char-grilled chicken breast strips in an Alfredo cream sauce flavoured with garlic, mushrooms and cheese on a bed of penne pasta. The Meatballs Marinara & Linguini is made with succulent September 2010
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pasta beef meatballs in a mildly spiced chunky tomato sauce with a hint of red wine and is served with linguini pasta (all supplied frozen in packs of 12). Authentic edge When it comes to tackling the challenge of broadening menus and serving up tasty pasta dishes that stand out from the competition, the use of quality cheeses are one way in which caterers can give their pasta dishes the edge, feel Lactalis McLelland. Part of a large European dairy group the company are behind many well known brands such as Galbani, Président, Galloway and Seriously® Strong. “Cheese plays an integral role in many traditional Italian dishes. Added to everything from pizza and risotto to sauces for pasta dishes, cheese is an important staple ingredient for chefs wanting to offer authentic Italian style food,” comments Warren MacFarlane, marketing manager at Lactalis McLelland. “With UK consumers becoming more interested in the provenance
www.papa.org.uk
A classic pasta dish – Chicken Arrabiata from 3G Food Service & Seafood Solutions.
of their favourite foods and expectations of authenticity increasing, caterers are looking for distinctive products to add excitement for the consumer whilst giving them peace of mind that they are using only the best products to create authentic flavours.” “At Lactalis we take great pride in having a number of products with protected designation of origin (PDO) status – a European
Union Law that protects the names of regional foods. The law ensures that only products genuinely originating in that region and produced in a defined way are allowed to carry that name in order to protect the quality and reputation of those products.” Part of the Lactalis McLelland family, Galbani is a well known brand of a range of Italian cheeses in both the UK and Italy, producing a wide range of soft, hard and blue cheeses, combining decades of expertise and modern innovation to deliver versatile
products of high quality. Galbani Mozzarella, for example, say Lactalis McLelland, can be used in pasta dishes and sauces and is available in a variety of options, to suit all catering needs, whether for hot or cold service (formats include the 125g ball, 125g ‘light’ ball, a creamy Mozzarella di Bufala 125g ball, a 250g maxi log and a 400g or 1kg vacuum packed block or lingot). Galbani Ricotta is a soft and naturally light cheese making it the perfect ingredient to add a creamy texture to soups or pasta sauces and the ideal filling for ravioli, cannelloni, lasagne, quiches and soufflés, suggest Lactalis McLelland (Galbani Ricotta is available in 250g, 1.5kg and 5kg pack sizes). The blue cheese range by Galbani can also be enjoyed in many ways, transforming the simplest of dishes into an Italian masterpiece. Dolcelatte® is a mild and creamy blue cheese – “for people who never thought they would like blue cheese”, say Galbani - and offers chefs a broad array of cooking applications and is particularly good when
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pasta crumbled into a pasta dish. It is made exclusively by Galbani for the UK market as an accessible blue cheese for ‘first-timers’ and is also suitable for vegetarians, say Lactalis McLelland. Galbani’s Gorgonzola is another blue cheese option, made exclusively in the Lombardy region of Italy with PDO protection. Galbani’s Gorgonzola Erborinato® is made from pasteurised cow's milk, reflected in its strong flavour, and therefore making it suitable ingredient for pasta bakes. Galbani’s Gorgonzola Eccellenza is a creamy yet piquant classic Italian Gorgonzola made from cow’s milk and is another way for chefs to create a pasta dish with impact (both varieties
“
OPINION
Donald Boyne, commercial manager, Pasta Reale Ltd Is there more demand for pasta in these recessionary times? Pasta is surviving the recession well and we are finding sales up by around 7%-8%. Value deals are proving exceptionally popular and we have responded with a number of launches this year. We have also launched a small range of “family pack” filled pasta which at 750g offers the family quality pasta at an affordable price. In addition we have launched a small range of three sauces which are designed to service this market sector. Is there greater demand for more premium pastas? Premium pasta always has a place, however sales growth is no more than the market, although some retailers are experiencing high growth above the market. We are also seeing innovation in shape and colour coupled with the odd celebrity chef brand at very high retail prices. Any new trends to report? Our pasta business is predominantly retail and in this arena we are seeing a rise in the consumer who still wants to cook, but who also wants a
pizzapasta AND ITALIAN FOOD
are available in 150g portions, 1.5kg foil wrapped and a 12kg wheel). Italy of course, also has a long complete meal solution. In response to this we have launched Simply Stir In an innovative product range that combines a fresh-filled pasta with a flavoured butter oil and a pack of grated parmesan. This range gives the consumers the opportunity to actually cook the meal but not have to search the supermarket shelves for all the ingredients. Are UK consumers more knowledgeable about pasta? Our Simply Stir In range is also designed to assist the consumer in deciding what goes best with fresh filled pasta. With the consumer being time poor more than ever it cuts some of the decision making out of the purchase. If liked, then those consumers will look for further variations for themselves. However it remains a very personal choice. Simply Stir In is soon to be followed by another range of products that will focus on unfilled pasta plus allied products. Again this gives an assist to the consumer. Could pasta dishes be better promoted and served? If anything, I think that pasta is over promoted causing confusion in the fixture. Focused deep cut promotions with supporting recipe cards would remove a lot of confusion.
history of hard cheeses with several consortia dedicated to the protection of their provenance and quality, and these too can be utilised to enhance pasta dishes, grated or shaved over hot pasta dishes, but also be widely used in cooking, and make dishes more authentic. Lactalis McLelland say that they can offer the finest PDO Italian hard cheese by the wheel or processed in approved sites in the region of origin. Galbani’s Parmigiano Reggiano is an unpasteurised cow's milk cheese, naturally matured and aged for a minimum of 16 months. It is pale golden in colour, slightly granular and flaky in texture. Yielding a nutty, slightly salty flavour, it is superb eaten on its own cut into chunks or shaved over hot pasta. It’s Grana Padano has a sharper and saltier flavour, with a granular texture that also makes it ideal for grating on and cooking pasta dishes (www.lactalisoutofhome.com). Restaurant standard Earlier this year, Donatantonio, a well established UK Mediterranean food importers launched a high quality pasta range under the Pasta di Franciacorta brand. La Pasta di Franciacorta is produced exclusively from high quality durum wheat semolina cultivated in Italy, and Donatantonio is the sole distributor of the range. La Pasta di Franciacorta pasta is a very versatile and useful ingredient for any professional kitchen, say Donatantonio. It contains a minimum 14% protein content (higher than many standard pastas), and is therefore an appealing choice to help boost the protein content of pasta-
based dishes. It’s intense yellow colour also adds visual appeal to dishes, plus a distinctive taste and smooth silky surface help to set it apart from standard pasta, and a high gluten content allows it to hold its shape well and stay al dente for longer, claim Donatantonio. It also has a very generous yield – when cooked al dente 100g produces between 200 to 210g cooked weight – helping meals to go further. The high gluten content also means that La Pasta di Franciacorta can be cooked in advance and reheated when required, which means that dishes can be prepared ahead of time when the kitchen is busy, or when a high number of covers are being catered for. “Pasta is a key ingredient for caterers and it is important that we are able to continually provide our customers with a wide selection of products that make a real contribution to their menus,” says Simon Bell, Donatantonio’s chief executive. “We have noted increasing interest in higher protein options and Pasta di Franciacorta delivers on the core requirements of quality and value for money.” La Pasta di Franciacorta is available in 12 different shapes to suit a wide range of dishes. Spaghettini, for example, is great for light seafood sauces or in salads and stir fries; while Penne Rigate compliments virtually every sauce – particularly chunky sauces that are meat, vegetable, cream or oil based – as well as being suitable for use in baked dishes, where the ridged surface of the pasta is ideal for locking in flavour. The Italian fresh frozen egg pasta manufacturer, Surgital, boasts an indulgent range of products, including their recently launched Bauletti filled with lobster and mint (part of their Divine Creations range), and they have also increased their food service offering within the Laboratorio Tortellini range by introducing Paccheri, which cooks from frozen in only five minutes, and cappellacci (pictured) with a pumpkin filling of more than 50%.
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Italian fresh frozen pasta for the Food Service market.
Fresh Italian pasta for chefs all over the world Laboratorio Tortellini has been the leading brand of deep-frozen fresh pasta for the catering sector since 1980 and offers a range of over 100 products including short, long, filled, oven pasta and potato gnocchi. All our products are created for those chefs whose prime concerns are the quality of the ingredients and the satisfaction of their clients. With Laboratorio Tortellini good fresh Italian pasta is now available all over the world â&#x20AC;&#x201C; fresh as the day it was made and without preservatives, thanks to a certified deep freezing process.
The chef â&#x20AC;&#x2122;s italian favourite.
SURGITAL S.p.A. Lavezzola (Ra) - Emilia Romagna - Italy +39 0545 80328 surgital@surgital.it - www.surgital.com For further information, please contact our U.K Sales Office: e.grimes@surgital.it
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pasta Already known for its stylish surroundings and high quality Italian food inside its restaurant, Diva Italiana’s gourmet takeaway menu means that it’s just like having an Italian chef in your own kitchen for ‘at home’ diners.
For innovative creations in addition to traditional recipes, chefs will love the versatility of Sedani Rigati, feel Donatantonio, as this has a short structure and a slightly curved shape, with thin grooves that retain even the most delicate and light sauces. La Pasta di Franciacorta is available in easy to use and compact 500g packaging in 12 shapes and also in 5kg bags in standard pasta shapes (www.donatantonio.com or call 020 8236 2222). Gourmet takeaway Showing that it’s not just pizza but pasta dishes too that are suitable for a takeaway meal, the award winning Leeds-based Italian restaurant, Diva Italiana (nominated by its customers for Gordon Ramsay’s Ramsay's Best Restaurant) recently celebrated its third birthday by launching a gourmet take away menu, competitively priced and designed to offer restaurant quality food from as little as £12 per head for a three course meal.
Tuscan born chef Massimo Bresciani, who is behind the taste of the Italian gem has a wealth of culinary experience, having already had a successful career at the Flying Pizza in Roundhay, Leeds and in Tuscany itself, making him well placed to bring to England the tastes of his homeland. “We are passionate about our cooking and want to offer a convenience to our customers
On the retail front, the British market has seen the recent arrival of some new restaurant quality pastas from Giovanni Rana (which claims to be the number one fresh pasta brand in the retail sector in Italy) called the Trattoria range. Giovanni Rana himself is a popular figure in Italy, admired for his fresh pasta making skills and creating a pasta product that has become highly regarded for its authenticity, wholesome nature and natural ingredients. Inspired by Giovanni Rana’s restaurant in Verona - Tre Corone - Trattoria is a range of large, filled ravioli, designed for when consumers want to impress. Launched so far in Asda and Sainsbury’s, it comprises four authentic Italian recipes - Tomato and Mozzarella, Porcini Mushroom, Blend of Aromatic Cheeses and Goat’s Cheese and Caramelised Onion. As always with Giovanni Rana, a typically Italian level of care and attention has gone into the preparation of this new range, with the larger size of the pasta shapes allowing for even more filling to be included in each piece, point out the company. On cutting into one of the pasta parcels, it is also possible to distinguish the ingredients that have gone into making the filling – individual pieces of mozzarella cheese are easily visible to the naked eye in the Tomato & Mozzarella variant, for example.
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where they can enjoy the same quality of food served in our restaurant without it being a burden to their family life. The take away menu will give customers the experience of Tuscany at a reduced rate without the need to leave the home, and the ingredients are much healthier than a traditional take away which is perfect for all the family,” says Mattia Boldetti, co-owner of Diva Italiana. “We aim to produce excellent food and now this is available to anyone through our gourmet take away menu, something that no one has done in Leeds yet.” According to the latest findings from market researchers, Mintel, takeaways and home deliveries have been posting strong financial results as convenience has been
playing a major role in the decision making process of consumers during these economically challenging times. Plus, according to BARB (the Broadcasters Audience Research Board), over 30% of the population regularly eat dinner in front of the box. In 2009 people watched on average 3 hours 56 minutes of television a day, but by this year that had increased to 4 hours 18 minutes. Tuscan seafood soup, ravioli in a cream of truffles followed by homemade pannacotta with strawberry coulis is just one example of a three course Italian feast that Diva Italiana can deliver for customers to enjoy in the comfort of their very own home. The menu has been also be designed to offer a healthier, higher quality alternative to traditional take away options, say the owners, as all dishes are made using the finest imported produce. Takeaway orders can also be made online (www.divaitaliana.co.uk).
alternative to their own, and his company grew to cater to busy customers who were unwilling to compromise on great taste, and his fresh pasta fast became the number one brand in Italy. Today, his enthusiasm for creating the perfect fresh pasta extends to the Trattoria range, allowing people to enjoy the quality and enjoyment of restaurant food in their own home. Designed to impress – tomato & mozzarella ravioli from the latest Giovanni trattoria range served on a bed of grilled aubergines.
The larger size of the ravioli makes the Trattoria range perfect for a dinner party or meal where you want to impress, and can be served the Italian way, with some melted butter and parmesan cheese, or with a sauce for extra wow factor. A packet contains around 12 ravioli pieces, plenty for a meal for two, or as a starter for four people. Giovanni Rana (www.giovannirana.co.uk) began making fresh pasta in 1961 with the help of ten women in a small shop in San Giovanni Lupatoto, not far from Verona. He then rose to prominence as his ultra thin pasta and carefully selected ingredients made his produce the only pasta that people trusted as an
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Tradition. Passion. Evolution. aputo’s sustained and disciplined evolution has always been fuelled by a rich tradition, as well as unwavering passion. Our employees, who work in 5 countries, are focused on the future, while they remain inspired by our roots. They embody our corporate culture and allow us to grow even stronger day after day. Saputo produces, markets and distributes a wide array of products of the utmost quality, including cheese, fluid milk, yogurt, dairy ingredients and snack-cakes. The Company remains focused on pursuing growth worldwide through product innovation and acquisitions, while remaining a low-cost, efficient producer. Our products are sold in more than 40 countries under wellknown brands such as Saputo, Alexis de Portneuf, Armstrong, Baxter, Dairyland, Danscorella, De Lucia, Dragone, DuVillage 1860, Frigo Cheese Heads, Kingsey, La Paulina, Neilson, Nutrilait, Ricrem, Stella, Treasure Cave, HOP&GO!, Rondeau and Vachon.
S
We transform approximately 6 billion litres of raw milk. Saputo is the 11th largest dairy processor in the world, the largest in Canada, the third largest in Argentina, among the top 3 cheese producers in the United States and the largest snack-cake manufacturer in Canada. In the UK, Saputo manufactures a variety of cheeses primarily under the Danscorella brand. Our product portfolio includes an extensive range of Mozzarella and blends incorporating other cheeses and is offered in both chilled and IQF. Saputo Inc. is a publicly traded company whose shares are listed on the Toronto Stock Exchange under the symbol SAP.
For further information, please visit www.saputo.com.
The Pizza Oven People Nationwide distributors of pizza, bakery and catering equipment. • • • • •
Pizza ovens zanolli conveyor ovens dough mixers pizza rollers Refrigerated prep tables • fridges & freezers • chargrills • food prep machines
UK agents for
Tel: 0151 548 5818 Fax: 0151 548 5835 E: info@cater-bake.co.uk W: www.cater-bake.co.uk
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franchising
The
franchise challenge
Next month will see the hosting of the annual National Franchise Exhibition at the NEC in Birmingham. The pizza sector has been responsible for creating some very successful franchise businesses, and continues to provide further challenges to those seeking a career change, but with the support of a big name brand. Franchise showcase The National Franchise Exhibition (1 and 2 October, www.franchiseinfo.co.uk) has become the UK’s largest, regular franchise event. Offering the most diverse range of proven franchises, the exhibition provides an opportunity for aspiring business owners and existing entrepreneurs to find the latest new business ideas and to learn everything they need to know about franchising. Whether looking to franchise an existing company or to become a franchisee, the event will be the ideal one-stop shop, say the show’s organisers (Venture Marketing Group), providing a comprehensive overview into the prospering franchise industry and giving visitors the opportunity to learn about some of the country’s most well-known brands and meet the people behind them. This year exhibiting companies will include Cafe2U, McDonald’s, Molly Maid, Papa John’s, Subway and Thorntons. As the exhibition is exclusively supported by the British Franchise Association (bfa), it only features franchise companies that have met the Association’s code of ethics, meaning that visitors can be confident that the franchise opportunities presented to them are an ethical entity within the UK market. “This event is a showcase of proven business opportunities with highly reputable established brands that are a valuable asset to anyone starting up on their own,” says Adrian Goodsell, franchise exhibition manager for the show. Papa John's report that its team of franchising experts will be on hand to talk through the exciting opportunities available, as well as give out information about Papa John’s, while the stand itself will feature images of the chain’s signature 100% fresh dough pizzas. Papa John's have had a presence at the exhibition since 2007 and say that this year they will be aiming to raise awareness about 28
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the franchise opportunities with them, as well as the success that their current franchise owners are enjoying. “We would like to start conversations with potential franchisees who are in a position to join our thriving team, especially those who wish to open stores outside the South East,” a spokesperson told Pizza Pasta & Italian Food magazine. “We are hoping to find ambitious people who eventually would be willing to take on multiple Papa John’s stores. No experience in the food industry is necessary – just a determination to succeed and readiness to invest.” Franchise support Exclusive to the event will be an extensive free conference programme, including seminars by the bfa. During these sessions, a panel of experts will cover all aspects of franchising including how to find funding, who you should go to for legal advice and what a franchisor looks for in a franchisee. In addition, there will be a series of seminars on key franchise-related topics including women in franchising, growing your own business, high level investment franchising; franchise re-sales, executives in franchising and hands on franchising, and couples in franchising. The show’s inspiring Growing Your Own Business seminars will, as usual, feature entrepreneurs and specialists who will speak about all aspects of business that an entrepreneur needs to know to be successful, from how to raise finance to marketing. “Working within the proven business model of an established brand has been shown to be far more rewarding in a recession than creating an independent business from scratch,” says
Richard Forte, chief operations officer of McDonald’s UK’s, who will be one of the keynote speakers at the show examining the topic, ‘Why franchisees are well placed to weather the economic storm’. “One of the elements of franchising that appeals to many people is that while you have the backing of a strong brand and a robust business model to draw from, you also have the power to shape your own business, and to become rooted in your local community,” he adds. “McDonald's consults with its franchisee community, and often relies heavily on them to support our most progressive business moves” Richard Forte will share the secrets to McDonald’s success, as well as look at what customers value during economic tough times, the importance of businesses continuing to invest and innovate, and the unique franchising structure of the world’s most recognisable family restaurant. Other speakers at the event will include the award-winning business woman and bestselling author Jo Haigh, Dr Tim Watts (chairman of Pertemps), Roland and Miranda Bollard (founders of Muddy Boots Real Foods) and Jennifer Irvine (founder of The Pure Package). Other topics to be discussed will include ‘Using networking to boost your business’, ‘Leading your business to success’, ‘Making the most of the web for your business’, and ‘The importance of an effective sales strategy’. The Franchise Starting Point will be dedicated to helping visitors completely new to the concept of franchising find ideas to suit them. Franchising experts including the bfa team, specialists from leading banks, accountants, lawyers as well as current franchisees and franchisors will be on hand to provide visitors with all the help and advice they need as they consider their options and prepare to develop a successful franchise business. The popular Franchisee Panel will, be September 2010
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franchising
Richard Forte, chief operating officer of McDonalds UK will be one of the exhibition’s keynote speakers.
offering even more opportunities to hear from franchisees about the reality of the transition period from being employee to a selfemployed franchise owner. New to the exhibition will be the Franchise Resales Pavilion where experts will be on hand to advise visitors on buying an existing franchised business, rather than starting with a new opportunity. The exhibition is open from 10am each day, closing at 5pm on Friday 1 October and 4pm on Saturday 2 October. To register, call 0844 257 8668 or visit www.franchiseinfo.co.uk. Callers can purchase tickets by credit card for £8 each or £7 each for two or more (admission on the door is £13). Pizza, Pasta & Italian Food Magazine readers can gain FREE entry to the National Franchise Exhibition by visiting www.franchiseinfo.co.uk and entering this unique code - PPIFM1 (then simply print your ticket and present it at the registration desk, saving you £13!). More women Earlier this year, the British Franchise Association said that it was encouraged by results from a recent survey showing that more
www.papa.org.uk
women than ever now own and operate their own businesses through franchising. In the late 1990s just 20% of total franchise owners in the UK were women, whereas today that figure stands at 27%, with 34% of all new franchise owners being women, say the bfa. When combined with statistics that the total number of franchise outlets has risen during that time from 21,500 to 34,600, this rise shows a significant increase. However, Tom Endean, marketing manager at the bfa believes that there is still room for improvement; particularly in educating both men and women on the feasibility of franchising, as well as encouraging more women to consider franchising as a viable, financially stable business option. “There are many women looking to return to work after maternity leave or having taken time-off to raise children. Juggling work commitments with family at home can be difficult; the opportunity to work from home within the constraints of their current job is often more limited, or in some cases, nonexistent, despite many improvements with technology. The option of starting a business
gets around this issue, but the risk involved is high; with so many new businesses never getting off the ground,” he says. “But time and again, franchising has greatly out-performed other start-up businesses. Its formula of a locally owned and run enterprise, driven by a small business owner, with branding, economies of scale and support from wider network, gives the consumer the best of both worlds and the business, a far better chance of success. “Buying into a system that has already gone through many of the early hurdles of starting up a business and is proven to work, means the franchise model provides a more secure and stable platform for starting your own business.” The bfa is keen to reiterate that franchising still requires hard work, investment and dedication. However, taking the franchise route offers a proven business model, with a protected brand, marketing advice, sales advice, and specific training to run the business. The bfa has seen many of its members become very successful brands, with many of these being successful female franchisees.
DOUBLE ACT Astrid and Anil Patil, Domino’s Pizza High-flier Astrid Patil left her job as a solicitor at the beginning of the 2005 to follow her dream of becoming her own boss. Today, Astrid and her husband, Anil, are the successful franchisees of ten Domino’s stores located in Alton, Bromsgrove, East Grinstead, Evesham, Worcester, Farnham, Southampton, Christchurch and Portsmouth. Astrid says that she relishes the challenge of running her own business and cites getting into work as one of the highlights of her day. It’s a far cry from her previous career when Astrid felt stuck on the office treadmill, with very little time to enjoy life beyond work. “I felt that my career as a solicitor just didn’t fit into my life plan any more,” she comments. “I was extremely busy and had to put up with weeks where I hardly saw my partner Anil. I needed to find a job that would enable me to more directly reap the
Astrid Patil with husband, Anil.
benefits of working hard, plus spend more time with Anil. My successful career as a solicitor previously gave me the motivation and skills to really take the bull by the horns and start my own business.” Astrid considered many options and, after much research and store visits, was inspired to invest in a Domino’s Pizza franchise. “I met with a number of franchisees before taking the plunge to invest in Domino’s and was immediately struck by the amazing support and help you gain by being part of a
franchise business network,” she comments. “I felt reassured that I wouldn’t be totally alone so couldn’t wait to get started.” Astrid’s husband Anil soon developed a desire to follow Astrid and when they opened their third Domino’s store, he left his career as a barrister to help run their franchise full time. “We’re so glad that we made the leap of faith and I’m feeling more positive about the future than ever before. It’s been hard work but we’re already beginning to reap the rewards – I feel like I’m in full control of my life and enjoy the daily challenges that work brings. I enjoy the opportunity to make important decisions and the feeling of real responsibility is unlike anything I have previously experienced,” she concludes. The ambitious husband and wife team continue to go from strength to strength with Domino’s Pizza, and also had their first baby at the end of last year.
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Inside one of the latest look Pizza Hut delivery stores.
man with a
PIZZA PLAN Jit Patel, Pizza Hut
“I have a plan in my head of where I want to be,” says Jit Patel, one of Pizza Hut’s latest and fastest-growing pizza delivery outlet franchisees (Pier 6 Ltd). “My aim is to have started 10 stores by the end of 2010, open 10 more in 2011, and then hopefully bring the total up to somewhere between 30 and 40 stores.” After training as an accountant and working in the corporate world for most of his career to date, Jit Patel says that it was as he approached 40, that he started to be on the look out for fresh business challenges. He had already started the process of taking 30
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on a new career path by taking on an O2 franchise, and then he also decided to step into the world of pizza by taking on a Pizza Hut franchise business opportunity as well, even though he had no direct experience of the food business as such. “At the time it seemed that O2 were holding back on the opening of new stores, and it was a business contact who mentioned to me that Pizza Hut were in actual fact looking to expand their number of franchised units,” recalls Jit, who, after now being with the pizza chain for just a year, already has five stores up and
running in the north of England and Wales (Wrexham, Blackpool, Liverpool, Ellesmere and Chester), and has five others on their way (Headingley and Preston are currently being fitted out, and Wigan, Allerton and Blackpool stores are all in the planning stage). Given that this was the accountant’s first foray into the pizza business, when asked if he considered the competition - namely Domino’s - Jit says not. “To be honest, I didn’t even look at Domino’s as it seemed to me that the market was already very well saturated with them, whereas Pizza Hut
is not everywhere yet. In my opinion, it is well known in the South East and the Midlands, but in the North it is under represented as yet,” he says. “So there is tremendous potential and opportunity, and a chance to speed up the process and number of new store openings, I feel.” First off, Jit bought the Wrexham business of the existing franchisee, and then went on to take on the lease for the Blackpool site. All the other stores he has founded and opened from scratch together with help from the Pizza Hut acquisitions and marketing teams. However, Jit September 2010
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FRANCHISE OPPORTUNITIES THROUGHOUT THE UK To find out more please contact Ben Phillips on 020 8732 9557 or visit our website at
www.pizzahutfranchise.co.uk
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franchising
is also quick to point out that his professional accountancy training background has certainly stood him in very good stead in terms of being able to manage, then grow, a business, and thus it is perhaps no surprise to hear that as part of his management team, he has an architect on board and project managers, and they hold meetings every two weeks to keep tabs on how things are progressing, as well as identify new opportunities. “Some landlords don’t always play ball, for instance,” he reports. “If they own a lot of property, you might be small
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fry to them, so it’s important not to let them put you on the back-burner, but keep on progressing things. “My advice to anyone else coming into this business and seeking to become a successful Pizza Hut franchisee would be to treat it a like a business. I feel that some people can become too involved in the product. I don’t make pizza, what I do is manage the people who do. “At present my immediate challenges are dealing with the utility companies in making sure the supplies are in place for the new store openings. It’s
important that all five units open on time, and I must admit I am trying to find ways to concertina the process! I am also in the midst of planning the necessary marketing campaign for the next quarter, and of course recruiting the right people to staff the new stores. “Longer term, going into 2011, I will certainly be looking for more sites. It’s vital to get on with this, as once found, it can take up to six months to get all the necessary approvals for a site, particularly if a site does not have the required A5 planning designation, for example.” Although Jit Patel has only been with Pizza Hut for a year, he has already seen change which he approves of, and which he thinks is definitely enabling the chain to deploy a more strategic approach to the roll out of their stores. Like many corporate concerns, Yum!, the company that owns the brand, move their staff around across their various brands, and have recently appointed a new management team with a new focus that now treats Pizza Hut’s restaurants and delivery
outlets as two separate entities, to be marketed and managed by two distinct teams. In addition, Jit Patel has found that Pizza Hut’s franchise development managers are also very good and on the ball when it comes to having a good grasp of the figures and analysis of how well a business is performing. “I have found that they really know what they are talking about because they have all worked their way up through business and not come in from outside,” observes Jit. “Pizza Hut have also expanded their acquisitions team, and I have found them to be very supportive. The directors are also very approachable, and it has been possible to discuss issues with them when required. On the marketing side, the restaurant/delivery team split now means a better focus. There are also regular marketing boards on which franchisees can sit and meet, contribute their opinions and feedback. “I would say that the best thing about being in a franchised business is the freedom, as well as the structure, and the fact that you have a brand over the shop which draws people in. You know what the rules are and can work with them, but you can still make your own decisions and plans, as along they comply with required standards of course, and enable you to hit your KPIs (key performance indicators). The current economic conditions are what they are. In fact, and as we all know, in many ways the recession has been beneficial to the sector as a whole, as pizza sales have been up. Jobs have been under threat of course, but we have found that we have also been able to recruit some very good, new people.” When asked to describe how he would summarise Pizza Hut’s relationship with its franchisees, Jit describes it succinctly as a ‘partnership approach’. “We have a relationship that works,” he concludes.
September 2010
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bread
A neglected
feast? Michelangelo once famously said, “I feast on wine and bread, and feasts they are.” La Pizza Company’s Bread at the start of any meal rosemary focaccia chunks. is commonplace, but never more so than at the beginning of an Italian meal. There is no doubt that operators can make the most of this opportunity to increase spend per head by offering customers a choice of high quality, authentic breads to accompany their meal. Italian origins With Italian origins, La Pizza Company (www.lapizzacompany.com) is a privately owned manufacturer of authentic, Italian, frozen, part-baked pizza bases, dough balls, tear and share garlic bread and speciality breads. All products in its range contain less than 1% salt and are made using the finest, natural ingredients, containing no preservatives or GM products, say the company. They also produce a whole range of authentic pizza bases that can
be thawed, topped and baked, and point out that due to convenience of use and portion control, their pizza bases are ideal for the smaller, independent operator, helping to ensure low waste. “At La Pizza Company, we have a range that can help make the difference and stand out against the competition,” says Richard Jansen, managing director. “Our authentic Focaccia, for example, is made to an old Italian recipe using semolina flour. The dough is proved for over 24 hours,
La Pizza Company’s tear and share garlic bread.
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giving it a rich, Mediterranean flavour. It is supplied frozen, fully baked and can be eaten straight after defrosting although warming through first brings out the flavour.” La Pizza Company can even offer a range of ‘white’ pizza bases that have been developed especially for children. These are not only packed with vitamins, minerals (particularly iron, folate and zinc) and omega 3, they also contain as much fibre as a wholemeal base, but have the appearance of a white base, so are therefore more appealing to children. “The secret to a good pizza is all in the base,” says Richard Jansen, managing director of La Pizza Company. “Toppings can generally be compiled of standard ingredients that can be found in most kitchens and assembly is relatively easy. We produce thin crust and deep pan, part baked bases in a variety of sizes, from 7” (ideal for kids) up to 16” for the very hungry or great for sharing. For those who want something extra special, we even have a hand-stretched, wood-fired pizza base that is already topped with a tasty tomato
sauce, so there really is something for everyone.” Tear and share breads are also on offer from La Pizza Company and offer outlets versatility in terms of meal occasion. “Our Tear & Share Garlic Bread tastes great because we make it using real garlic butter. We then sprinkle it with Italian herbs and coat it with an additional ring of garlic butter after the first bake. All you need to do is place the bread in a pizza pan or on a tray that has been lightly brushed with oil and bake for approximately 10 minutes at 190˚C / 200˚C before serving. It is during this final bake that the garlic butter melts and is absorbed, giving a light and fluffy texture with a strong garlic flavour,” explains Richard Jansen. “The quality of the ingredients used really makes this product taste fantastic. Ideal for sharing, Tear & Share Garlic Bread is great as a starter. It’s also available in Cajun flavour!” For a lighter, snack or bar menu that you are looking to enhance with something different, then operators will be interested to know that La Pizza Company has launched ‘Tascas’ September 2010
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bread - fully baked, folded soft bread pockets. These simply require thawing, filling and serving, either hot or cold. The Tasca range has been a huge success since launch due mainly to its uniqueness, feel the company. “There’s really nothing like it on the market, and we have just added a new variant garlic and rosemary - to compliment the range. Now with a choice of five varieties, outlets can create some fabulous flavour combinations, eliminating the need to constantly come up with new filling ideas!” says Richard Jansen. Other options Recent innovations in the bakery sector has led to the availability of new products enabling operators, and consumers, to meet a variety of demands from gluten-free to low-fat ways of making pizza, pasta and bread. The ingredients supplier, Eurostar Commodities Ltd, for example, has launched a range of premium high fibre cereal mixes into the market. Molino Alimonti Gran Fibra cereal mixes are a first for the UK, say the company, offering the professional baker an innovative product line that will satisfy the increasingly health conscious consumer. Crafted to meet the needs of pastry chefs, pizza/pasta
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For an authentic taste of Southern Europe, the new Mediterranean Bread from Delice de France (www.delicedefrance.co.uk) is the perfect partner for roasted vegetables (the sourdough bread is packed with Kalamata olives, sun dried tomatoes, red and yellow peppers and a splash of the extra virgin olive oil).
makers and bakers, Molino Alimonti Gran Fibra cereal mixes are high in fibre, low in carbohydrates but rich in nutrients, and contain a balance of whole wheat flours, bran, oats, barley and seeds with no additives or preservatives. Thus, the mixes can be used to produce healthier, low-fat, low-calorie alternatives to pizza, pasta, bread, pastry and cakes that will encourage improved digestion and intestinal health whilst reducing the absorption of sugar and fats, report Eurostar. “The Gran Fibra
range is a brand new offering for the British baker,” says Jason Bull, sales and marketing director at Eurostar Commodities. “The mixes contain all natural ingredients and have been carefully crafted to be healthy, nutritious and well-balanced, whilst also offering a deep richness of flavour. Moreover, the mixes are easy to prepare, versatile and will produce a high quality end product. “With consumer demand for healthier food alternatives at an all time high, Gran Fibra is a unique and convenient way to meet this need.” The individual product lines
in the Gran Fibra range of high fibre cereal mixes include Gran Fibra for short crust biscuits, sponge and soft cakes (versatile and easy to use even in the home), Gran Fibra for leavened cakes (ideal for creating leavened cake dough which doesn’t need sheeting) and Gran Fibra for bread making (with more yield and elevated elasticity of dough and a 25% increase in productivity), as well as Gran Fibra for pizza. Eurostar suggest using sesame seeds and toasted cereals in the mix to accentuate the flavour of the dough and to preserve it use a direct mixing dough
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bread method. Their Gran Fibra for pasta comes in dry and fresh pasta mix for high fibre, lowcarb pasta (call 01422 377 140 for trade enquiries). Microwaveable paninis Outlets seeking to tap into the lunch time ‘grab and go’ trend will be interested to learn that Country Choice’s new range of microwaveable paninis enable retailers to offer customers crispy hot sandwiches straight from frozen. Thanks to a specially designed ‘cardboard crisper’ which prevents the bread from going soggy, you can now serve, cooked-to-order, crispy paninis reheated in your microwave in just two minutes, say Country Choice. The new range, which is handmade to ensure the highest quality, comes in four popular varieties - Ham & Mozzarella (slices of formed ham smothered in Italian-style mozzarella cheese) Chicken Bacon Mayo (diced chunks of chicken breast meat combined with bacon in a tasty mayonnaise dressing and seasoned with cracked black pepper), Tuna Melt (tuna flakes mixed with cheese and sprinkled with herbs) and Cheddar, Mozzarella Cheese & Red Onion (a mix of cheddar and mozzarella cheese with Bread made using the Thermomix power mixer and blending machine.
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sliced red onion and blended with a mayonnaise dressing). The recommended retail prices vary from £3.19 to £3.49. All varieties are fully prepared right down to the characteristic ‘grill marks.’ To reheat, they simply require the panini to removed from film-wrapping, inserted into the special cardboard crisper and then micro-waved for two minutes. The reheat time is two minutes when using a 1.3kw microwave, and a core temperature of +82°C must be achieved upon reheating (for further information call 0800 521366 or visit www.countrychoice.co.uk). Helping hand Operators who can boast making their own speciality breads and pizza bases on site give an instant point of difference and touch of
authenticity to menus. However, baking artisian breads and bases of a consistently high quality using traditional methods can be a daunting and time consuming task – until now. Richard Bertinet of the Bertinet Kitchen, a master baker and author of two books about bread, Dough and Crust, says, “Thermomix is the only machine that actually makes bread as well as you can make it by hand.” Thermomix is a power mixer and blender that weighs, cooks, steams and grinds – it’s set out to be the ultimate kitchen appliance, allowing restaurateurs to make breads and pizza bases quickly and achieve perfect results every time. Controlling the speed and direction of the
mixing makes all the difference, meaning dough is mixed and kneaded to perfection with minimal effort from the chef; simply weigh in the ingredients using the built-in scales, set the timer and speed, Thermomix does the rest. Thermomix is also ideal for controlling allergens, allowing operators to mill grains and pulses into flour, to make delicious breads and cakes that Coeliacs can enjoy. “With Thermomix even novice cooks can confidently make breads, pizza bases and pastries, an art form that can otherwise take a long time to learn,” comments Janie Turner, author of two Thermomix recipe books, “so in the hands of professional chefs the results are tremendous.” Making delicious bread is just one of Thermomix’s many uses, the number of cooking applications it can complete is truly staggering and for restaurants it is an essential piece of equipment. The Bimby (as it’s known in Italy) grates parmesan and grinds spices or coffee beans in seconds, as well as cooking sauces, risottos, soups, polenta and desserts. The unique blade configuration and German engineering mean significant time saving in the kitchen. What’s more the Thermomix steaming attachment can gently cook fish and vegetables during service, and the TM31 reliably produces smooth crème brulées and chocolate ganaches without burning the bottom of the pan or splitting the mixtures. September 2010
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show preview
lunch! prepares for biggest show yet Over 100 leading manufacturers and suppliers representing every aspect of the contemporary food-to-go market are set to exhibit at this year’s lunch!, when it returns to Old Billingsgate, London from 30 September to 1 October 2010. Fastest growing Heralded as the UK’s fastest growing food trade show (following a substantial 28% increase in attendance last year), lunch!’s continued growth looks set to continue say the show’s organizers, Diversified Business Communications UK. With plans already in place for a significant expansion in exhibition space upstairs on to the venue’s mezzanine level, plus news last month that the show scooped the prestigious best trade show award at the exhibition industry’s annual ‘Oscars’ – the AEO (Association of Event Organisers) Excellence Awards 2010 – the show’s future looks very promising indeed. “Winning the Best Exhibition award is a fantastic reflection of how quickly lunch! has become the essential event for the vibrant out of home food and drink community,” says lunch!’s newly appointed event manager, Madeleine Johnson. “It is an amazing achievement for an exhibition that has only taken place twice to be endorsed as the best exhibition in the UK!” The AEO awards seek to recognise innovation and achievements by organisers, venues, suppliers and contractors throughout the exhibitions industry. In making the award for Best Exhibition Under 2,000m2, the AEO judges commended Diversified Business Communications UK saying: “An incredible demonstration of real empathy with their buyer and seller community enabled our winner to deliver a fantastic and valued event where others have failed." Premier event Now entering its third year and firmly established as the premier event for the entire out of home food industry, lunch! has garnered a reputation for helping businesses to do business. It brings together professional trade buyers from all
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the major supermarkets, high street chains and contract caterers, as well as owners and managers of independent sandwich bars, cafés, juice bars and coffee houses, with the service providers and product suppliers who can best meet their needs. Of course, it takes more than one ingredient to make lunch! such a hit and the show’s unique, boutique feel is enhanced no end by the choice of historic Old Billingsgate as its venue. Indeed, it’s the relaxed marketplace atmosphere in which lunch! showcases its incredibly diverse selection of quality exhibitors (from smaller, niche producers and new start-ups to instantly recognisable big name brands) that has proven to be one of the event’s real strengths. Marketed as a trade show with a difference, it offers an all inclusive range of innovative products that promote taste, quality and innovation as a given. Companies making their debut at lunch! 2010 will include the organic flour specialists Doves Farm Foods Ltd, natural energy drinks producer Firefly Tonics, Pieminister Ltd with their awardwinning handmade pies and Rapid Action Packaging Ltd, as well as Suki Tea, The Original Drinks Company Ltd who are specialists in traditional soft drinks and soup experts The Yorkshire Provender. Tideford Organic Foods, gourmet snacks supplier New York Delhi and yogurt producer, Tims Dairy Ltd, will also join a host of familiar names, who’ll be returning to the show for their third successive year including Kavis Ltd, London Bio Packaging, label specialists Planglow Ltd and festival favourites Shaken Udder Milkshakes. The chilled distribution company, Simple Simon Foods Ltd, The Handmade Cake Company, and lunch!’s British Smoothie Championships sponsor Usmoothie Ltd, will also be in attendance.
What’s new? New features for 2010 will include a 24-stand Innovation Zone, which is to be situated in its own dedicated area of the show. Given that sourcing new products and finding new suppliers were both cited by last year’s visitors as being pivotal incentives for attending, lunch!’s Innovation Zone has been designed specifically to promote new products from smaller suppliers and emerging start ups, and its introduction is expected to prove a major draw for buyers looking to differentiate themselves from their competitors and will include an Innovation Marketplace covering artisan food and drink, plus an Innovation Hub showcasing all the latest advances in technology and packaging. The lunch! Innovation Zone will also join established show favourites such as lunch!Pad – the new product showcase, where the highly coveted “Best New Product” awards (for food, drink and packaging) will be up for grabs. Awards It’s not just the products that are up for awards at lunch!, however, but the individuals who buy and promote them to the end users. Celebrating excellence amongst inspirational retailers who continue to push the boundaries of innovation and differentiation, the lunch! Retailer of the Year Awards serve to underline the quality that abounds within the food-to-go industry. Judged by a panel of experts, including representatives from the British Sandwich Association, the awards fall into three main categories - lunch! Independent Retailer of the Year, lunch! Multiple Retailer of the Year, and lunch! Contract Caterer of the Year. Prospective entrants wishing to join previous winners, who include Amano Cafés, Banger Bros, Marks & Spencer, The Phat Pasty Co., Olive Catering Services, and
BaxterStorey, should visit the show’s web site (www.lunchshow.co.uk) for more information. Smoothie Championships One of the highlights of the show, and always guaranteed to attract a lively crowd, is lunch!’s prestigious British Smoothie Championships. Last year’s winner was Richard Debson from Shaketastic, who beat 11 other exceptional baristas to win the title of the nation’s best, with his delicious Detox Smoothie which combined mint, freshlysqueezed apple juice, melon and cucumber. The early rounds were judged with the help of tastings carried out by members of a packed theatre audience, with this year’s live competition expected to follow a similar format. Whilst a wealth of industry kudos is awaiting the 2010 winner, the byword here is fun (entry forms can be found online at www.lunchshow.co.uk). BSA Training Academy Also making a welcome return will be the popular BSA Training Academy. Since knowledge is the key to any business’s continued success, the Training Academy coupled with lunch!’s own comprehensive Keynote seminar programme will offer attendees a wealth of insight and expertise in to how to thrive in the food-to-go market. Speak to current or new suppliers, keep up-to-date with all the latest developments, source new products, or simply take advantage of the great networking opportunities that lunch! affords – the choice is yours. For further information, entry forms for the British Smoothie Championships and lunch! Retailer of the Year Awards, or to register for your free trade ticket to lunch!, visit www.lunchshow.co.uk. 37
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Recession!
What recession?
All this recession talk is off the mark, claims Parviz Hayati, who stepped out of the pizza business for a while, but is now back, running the Red Tomato (previously called Pizza Island) in Doncaster. Interest rates, tax rates, job loses, fall of house prices, bonds and equities are all a big distraction, he feels, as we all try to pinpoint the causes, cures, who's to blame, and who's not to blame. Far better to speak plainly, leave out the politics, he suggests, and seek to be ‘different’ and embrace change. A distraction Seriously, do you ever think that we’re wasting far too much time on stuff that isn’t making us any money or helping anyone? And maybe that’s why our takings are down, or why we can’t get customers, or why we haven’t introduced any new ideas for years? Please don’t take me wrong, I am not saying there is no recession, or that there is no competition. Most of us are competing with the big boys. They have the money and the know-how (in terms of marketing), but what we shouldn’t lose the sight of is the fact why we choose catering? Surely, the passion for food had a lot to do with it? 38
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We all get bogged down with the day to day running of our business as well as our social life and the family. You may have some great ideas/changes for your business, but they don’t get carried out as quickly as you wish. That’s life. We all do that, but we have to make sure they are implemented as soon as we can. We have something that the big boys would like to have - our passion, dedication and the personal touch we can bring to our business. I have been watching Mary Portas (of BBC TV’s Queen of Shops fame). She is very good in her approach towards failing businesses. In case you haven’t seen it, she visits and helps failing
businesses. She went to see 1980s hairdressing legend - John Peers - in Rochdale, as his business was failing badly. She also went to see two of his former staff who had opened their own, very successful hairdressing shops, yet their former employer was not doing well. John Peers thought that was no money in Rochdale, but in actual fact it transpired that he was still stuck in the 1980s, when everyone had moved on. His customer care also needed improving, yet he was charging almost twice as much as others. Embracing change I am no expert in anything, but I do feel I may be in a better September 2010
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opinion position to make some comments on the subject. I was out of catering for a while, and now that I am back, I can see things have changed. The market has changed. Customer habits have changed. Their demand has changed. Healthy eating is much more important to the public than before. Frankly, I had not anticipated any of these changes when I bought the business back. It has taken us about four months to get the pizza business (almost) as good as when I had it, but it needs to go higher. Now how have we managed to build the business back up? It’s not rocket science. Firstly, we changed the recipes and quality of ingredients back to what it was before. It is worth mentioning that the previous owner made the classic mistake. His takings were going down, so he reduced the number of staff and cut the quality of ingredients, thus reducing costs. They made their dough on Monday to last them till Wednesday or Thursday. Any business person worth his/her salt can tell you, if the takings are going down, you analyse why that is. You don’t blame the recession, competition or cut corners. Have a good look at your operation. Even get a friend, or friends, who are not known to your staff to go in when you are not there. Ask them for their honest findings. We changed the name to Red Tomato (it was cheaper to change the name than try to advertise the fact that
I am back), and we spent less than £8,000 on the shop fit to give a new and fresh look. Customer focus I also brought back what I call “old fashioned customer care”. Unfortunately, I had to get rid of most of the existing staff and replace them with new ones, as the existing staff could not accept the changes I was introducing. Frankly, it is always better to work with a blank canvas. I run a couple of training workshops in the afternoons. I believe the best way to train your staff about customer care is to ask what you would expect yourself as a customer? You tweek it here or there to suit your business, but from the moment your customers walk into your outlet, they must be greeted with a nice smile and almost with a open arm (not literally!). We tell our staff to answer the telephone with a smile. Believe me it makes a difference how they sound. Well, ok, they may not do it all the time, but they do it most of time, because we are watching them. We didn’t skimp on the design, printing of our new menu, or the distribution of the new menu. Fortunately for us, Comron (my elder son) is a graphic designer who has made sure that the quality of our menu is good enough to be used in a high class restaurant. They were then distributed by the Post Office (this is more expensive than your local free paper, but it is worth every penny).
Technology We designed and - with the help of Integer - started our own web site. Obviously this is much more expensive than using web sites of other companies, but the operation is much smoother and
efficient. Plus, it gives your business an added benefit of prestige. Needless to say, do you really want your customers to go to a web site where they can see our competitors? At the moment we are getting just over 100
Background Parviz Hayati used to own and run two franchise offices of Swinton Insurance for over 15 years. Then, in 1995, he opened his first takeaway outlet in Doncaster called Pizza Island. In less than eight years, he had won three national awards in that period two for the Best Pizza and Pasta Takeaway Outlet in UK, and one for Most Innovative Pizza of the Year (he called it Pick ‘n’ Mix Square Pizza). On the back of this success, he also made several TV appearances on Ready Steady Cook and Big Breakfast, as well as on local TV, radio and in newspapers. Then, in 2003, he sold his takeaway business, turning his attention to his other life burning ambition, being behind the camera. “Some of my close friends and regular customers thought, I had lost it!” he recalls. “I don’t know why they all thought that, as it wasn’t the first time I’d had a complete change of career.” With his two sons - Comron and Darius - he set up a media company, specialising in filming various kind of events, including weddings. As always, Parviz set out to be ‘different’ from the competition, and was one of the few companies who produced contemporary style wedding videos in Yorkshire. In fact, they filmed several celebrity weddings and regularly featured on Wedding TV. However, in November 2009, he bought his old pizza business back, only to find that it had been drastically been run down (managed by an ex-company accountant, who Parviz felt had no passion for food). The same friends who thought Parviz was mad to have sold his takeaway started saying that he was mad to buy it again, doubting if he could build it back up to what it was seven years ago due to the recession and more competition. However, just as he had found in the wedding filming business, he was to discover than many of his competitors in the pizza sector were still running their business in the same way as they had been doing for years. There was nothing ‘different’. “What I am hoping to demonstrate is, is that it really does not matter what kind of business you have, in my experience the first rule of any business is to be ‘different’ from your competitors,” says Parviz. “I can not emphasis enough how important this is. You must give your customers enough reason why they should come to you and not to your competitor down the road. Remember, you are a customer too. Why do you use a certain supplier more than others? Why do you use a certain shop more than others? The list will go on. And it is not always about how cheap one is. I believe it is about quality and service. Well, I think it is 55-60% service and rest the quality.”
Parviz Hayati
www.papa.org.uk
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opinion
customers per week. This is without much advertising. My son Darius also set up a Facebook account, and I would say this is an essential. We encourage our customers (those who use the web site) to be a fan of Red Tomato on Facebook, and in return they get special offers. The beauty of Facebook is that you can communicate with your customers very quickly, and it does not cost you anything. If in the morning you decide to have a special offer, just post it. By seven that evening all your customers will know about, but the secret is to have as many customers as you can on your Facebook. Gluten-free We have also started offering gluten free pizza. One in 100 people in the UK have an allergy towards gluten. I never knew that. And some like to eat gluten free bases because they believe it is better for you. We had one parent round one night who said that his 12 year daughter had the allergy, so they never buy a pizza from anywhere because it would not be fair on his daughter. Thus, he always made pizzas at home. However, as a lot of work was involved, he didn’t make it too often. We can now report that over 50% of orders which have gluten-free pizzas also contain normal pizzas. I don’t know what 40
pizzapasta AND ITALIAN FOOD
it is like elsewhere, but in Doncaster we are the only outlet who sells gluten free. Our local paper has even done a small piece about it. Additional promotion We have also involved ourselves with local schools. They always have raffle tickets. We donate a couple of meal deals vouchers to the school for their raffle. Obviously, not only our name is mentioned, but we get a couple of lucky winners who may not have used us in the past to give us a try. You never know. It is not going to make a massive impact to your taking, but gradually it will establish trust in your brand. I am also in discussion with three schools to go in two or three times a year to teach kids how to make a pizza at home. Again, like the schools, charities also need the support of local businesses. We really believe this is a better way to promote yourself than direct advertising in the papers. We need to build up a trust in our brand Red Tomato, and feel that we need to tell our customers and the prospective customers that we do care about our local community, letting them know we are part of them. We have also mentioned on our web site that we are willing to talk to any other individual who is trying to raise money for any good cause, be it a one off. It really works.
Again, this is long term company policy. And one should not expect to see immediate results. No excuses For the past few years some may have had an excuse for when life didn’t go their way. They say business is not there any more. Don’t worry, it wasn’t you, it was the recession. Some of your competitors are doing very well, but you are not. Don’t fret. It wasn’t you, it’s the recession. Actually, it’s probably not the recession. It’s probably you. Entrepreneurs are ruling this recession. In fact, there’s not even time to whine about how unfair the world is and how this recession is taking away their business because they’re out there finding ways to push their business forward. The ideas that some people wouldn’t have even thought to look for. We all work hard, but that’s not the point. We need to work smartly and look round to see what’s happening. So. Stop talking about recession. No whining. Learn something new. Go beyond your bubble and learn how to do something that makes you stand out. Be it HTML, PHP, blogging, SEO. Whatever that one thing, or that combination of things, is that makes you more competitive and stronger than the person next to you – learn it and do it. Well. Be different from
the others. Take risks. We’re in a recession, right? So technically you are not doing well, you have nothing to lose. And before I get flamed, I’m not saying there haven’t been people legitimately affected by the recession, or competition from the big boys. However, I think a lot of people are very anxious to finally have an excuse for why the world is out to get them. The world is not out to get you. There are rainbows and butterflies and bunnies all around you. You can either keep complaining how the recession is some blob-like creature taking away your customers, or you can break open the box, see it as an opportunity and create your own success. You have to listen to your customers and be honest with yourself about where you may be going wrong. The choice is yours! Please feel free to contact me, if you feel I have not explained something well and you want to know more. Or if you like to share any ideas which have worked for you with me. We would love to hear from you. As said before, we are no experts on anything, but we are good at observing others and what’s going on around us, and we can act swiftly to any market changes (Parviz Hayati can be contacted via eat@theredtomato.co,uk or on 01302 323334). September 2010
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road safety
Work related
road risk Poor road safety, coupled with the risk of violence and robbery, puts pizza delivery drivers at risk. Towards the end of last year, Islington Council Commercial Environmental Health decided to investigate further. They have since shared their findings with us, highlighting the areas of risk as well as demonstrating to outlets how their safety provisions can be improved. Background Islington Council Commercial Environmental Health delivered a partnership project in their borough working with fast food delivery businesses from October to December 2009. The main focus was the assessment of the nature and prevalence of violent incidents involving delivery bike riders in this industry sector, and an assessment of the measures businesses are taking to manage this risk. The teams worked closely with the local Metropolitan Police’s robbery squad in identifying businesses affected by delivery robberies, and also in providing practical guidance on reducing the risks (there being a clear link between robbery crime and violence). Additionally, an assessment was made of how businesses were managing work related road risk in relation to the provision of safe driver policies and vehicle maintenance. This involved a close partnership with the Metropolitan Police Central Traffic Unit. Police vehicle examiners were authorised to accompany inspectors on visits to the businesses and examine the vehicles, the police then issuing vehicle defect notices where necessary. Transport for London (TFL) were also involved in the project and provided high visibility vests for all drivers, and referrals were made to TFL of businesses interested in putting their staff through for Bike Safe Training. Locally, referrals were also made to the ‘safer neighbourhood teams’ of businesses requesting more visits. The project A total of 35 fast food delivery businesses were identified that used bikes for delivery. The robbery squad were able to provide robbery statistics for these businesses and 42
pizzapasta AND ITALIAN FOOD
joint inspections were carried out with the police vehicle examiners. The project involved 12 EHOs (Environmental Health Officers) and 15 police vehicle examiners who visited 35 fast food delivery businesses. A total of 96 bikes were inspected for roadworthiness. Enforcement responsibility was a key issue which needed to be established prior to the inspections being done. In terms of managing violence whilst at work, the general duties under the Health and Safety at Work Act 1974 applies, as does the Management of Health and Safety at Work Regulations 1999. Using police intelligence on local robberies taking place during deliveries, the Council’s team were aware that violence was definitely an issue for fast food delivery
businesses using bikes with riders who were either directly employed or self employed. The police were able to provide an overview of this type of robbery, their intelligence indicating times when robbery was more likely (between 1800 and 0000 hours) and what was being targeted (food, bikes, cash, delivery box and mobile phones). The police advised that a large number of robberies occurred in areas of low visibility such as estates where groups are able to hide. In the majority of cases the rider is assaulted, the keys removed from the persona, and the bike stolen, or the rider is knocked off the vehicle and it is stolen. This intelligence, found the Council, was useful in advising businesses how to try to prevent a robbery from occurring by taking precautions that make the ideal robbery situation less likely to take place. The general provisions under the Health and Safety at Work Act 1974 can be applied to work-related driving, and in relation to serious management shortcomings. It applies to onthe road work activities and covers people whose main job is driving and those who drive or ride occasionally. However, after discussions with the HSE (Health and Safety Executive), it became clear that they would enforce the Act for work related driving, and not the local authority. With regard to bike safety issues and roadworthiness, the Road Traffic Act and Vehicle (Construction and Use) Regulations cover these matters, and are enforced by the police and other agencies such as the Vehicle and Operator Services Agency (VOSA). Since the bikes were off the road at the time of inspection, enforcement was not an option for either agency. Thus, the main focus was getting the fast food delivery sector to recognise that violence is a real concern which needs to be managed September 2010
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road safety as any other hazard with the added bike safety issue included as a general safety issue when requiring staff to drive as part of their normal work activities. When defective, unroadworthy vehicles were found, the police vehicle examiner issued a defect notice to the business operator outlining the faults, and an explanatory note advising that the police and LB Islington were working in partnership. The note advised businesses â&#x20AC;&#x2DC;that to drive the vehicle in its current condition on a public place would provide evidence of dangerous driving contrary to Section 2 of the Road Traffic Act 1988 and as such could render you as the employer, and any employees or contractors driving on your authority or knowledge, liable to criminal prosecution under that actâ&#x20AC;&#x2122;. This put the emphasis on the business operator to ensure that the bikes were in a good condition including bikes owned by the rider but used as part of his businesses undertaking. Therefore, the businesses could be clear about what repairs they needed to do to make the vehicle roadworthy. In addition, Islington officers gave businesses a document which outlined practical guidelines to help reduce and manage violent incidents. This was largely based on the HSE web based tool - Managing work-related violence in licensed and retail premises. Small businesses might have been
managing work-related road safety - was also given to the businesses.
unlikely to access this on line, so the HSE information leaflet on the violence toolkit was given to businesses and promoted. Businesses were also encouraged to develop a safe driver policy to ensure that their drivers were competent and adequately trained to ride the bikes. They were encouraged to consider work related road risk as part of their normal risk assessment process, together with managing violent incidents whilst driving at work. The information booklet produced by the HSE and Department of Transport - Driving at work,
Findings It was discovered that 80% of businesses had no formal risk assessment for violence or road safety risk despite 46% of these businesses having five or more staff. 83% had no record of violent incidents, even though 60% had experienced one or more violent incident (the accuracy of the number of violent incidents was felt to be poor, though, due to only 17% of businesses recording violent incidents). On a more positive note, 69% of businesses said they were aware of the problem areas where there is more risk of a robbery taking place. One large chain was found to be trialling a lone working device called Romad which their drivers took to high risk areas. The Romad system is a hand held device which, if activated, will connect to a monitoring company, and if the rider needs immediate action a duress password is spoken and the police will be called to the location of the rider. A GPS (Global Positioning System) tracking chip is used. The same chain were also found to have been using unbranded uniforms to deliver in high risk areas, and said that they had noted a marked reduction in robbery incidents. This company, and other chain companies, are also actively involved in local crime partnerships with
Pizza Plus Foodservice
Elliott Street, Preston PR1 7XN Tel : 01772 897 696 Fax : 01772 252 808 email: chris@pizzaplusfs.co.uk
www.papa.org.uk
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road safety police in an effort to reduce robbery crime. Only 26% of the businesses were aware of the accident reporting procedures under RIDDOR (Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 1995) which places a legal duty on employers, self-employed people and people in control of premises to report work-related deaths, major injuries, overthree-day injuries, work related diseases and dangerous occurrences (near miss accidents), and almost half (46%) had CCTV which is not in itself a control measure, but is effective after an event to assist police in the investigation of a violent crime. A safe driver policy was being considered in only 26% of the businesses, but only a small number were written. The larger chain businesses were aware of and implementing the Code of Practice and Minimum Standards for Pizza, Pasta & Italian Restaurants, Takeaways and Delivery Outlets (a code produced by the Pizza Pasta & Italian Food Association, PAPA), and which contains some very useful guidelines for home delivery operators and drivers. Driver licences and CBT training certificates were seen for riders in 66% of businesses. The remainder of businesses did not have the licences or CBT certificates on site, or hadn’t asked for them for selfemployed riders. Bike maintenance findings revealed that out of the 96 bikes inspected in total, 43% had at least one major defect which would have made the vehicle unroadworthy. 35% had at least one minor defect and only 22% had no defects at all. Major defects included low tyre pressure (which affects the stability of the bike), insufficient tyre tread, no brake lamps and chain guards missing. These results raised serious concerns about rider safety whilst on the road and the inadequacy of the current maintenance being undertaken by businesses and riders. 63% of the bikes were found to be owned by the businesses, and 37% were owned by the
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same number finding it useful to have a police vehicle examiner checking the bike (90% said that they found it useful to their business). Overall 81% of those inspected have made some sort of change to how they run the business to manage violence and road safety risk, and 76% are more aware of the risk of violence to their staff and road safety risk and the benefits of managing the risks.
driver. However, the message was made clear to the businesses that the management of bike safety and general health and safety is the responsibility of the business operator, whether the vehicle was owned by the businesses or the rider (this includes ensuring that the rider has a valid licence and CBT training). Whilst most of the bikes were being maintained (66%) to some degree, 43% still had major defects and not surprisingly of the 23% (8 businesses/15 bikes) that had no planned maintenance, 86% of the bikes had major defects. Even the 15 businesses with regular maintenance, with employer owned bikes accounting for 73 bikes, 34% still had major defects. The regular planned maintenance ranged from weekly, two weekly, monthly, two monthy, quarterly, six weekly, six monthly and annual. The company with the best result on bike condition had their bikes taken to a depot for a monthly service. Only one out of their nine bikes had a defect. On the other hand, one company with no planned maintenance had five bikes and all had major defects. The results would indicate that a monthly service should really be a minimum requirement for bikes which are heavily used, and probably not always treated with the greatest respect.
Evaluation Following on from the inspections from October to December 2009 an evaluation was carried out. The 35 businesses were either telephoned or visited and asked a series of questions about any changes they had made since the Council’s inspection. These questions were based around what the findings indicated should be good practice in this sector. There was a 60% return rate, and overall the response was very positive, although not verified. Positive indicators were that 52% of businesses now have a violence strategy (before the Council’s intervention this was only 23%). 52% now have a risk assessment (45% is verbal), as opposed to 80% not having thought about it before. 67% of businesses are now keeping a record of violent incidents (before 83% were not keeping any records). A safe driver policy is now considered in 71% of businesses (60% verbal), whereas before 74% of businesses had not. 71% of businesses are doing pre-use checks on the bikes (27% recorded). 71% of businesses are keeping a copy of a new driver’s licence with the same number doing periodic licence checks. 81% of businesses stated that they were more aware of their legal duties following the Council’s inspection, with the
Awareness raised Based on the Council’s findings and knowledge of good practice in the fast food delivery sector, following this intervention a business guide was produced which all businesses inspected have been given. It takes the form of an A3 sized poster which was delivered to the 35 businesses, and focuses on the three main contributory factors that could cause injury to fast food delivery drivers. It also recognises the need to manage violence which can lead to injury not related to road risk, namely condition of bike (maintenance, pre-use checks, insurance etc), rider considerations (training, licence etc) and personal rider safety (PPE, high risk areas identified, minimal cash handling etc). The guide is supported by the partners on the project (Metropolitan Police Central Traffic unit and Transport for London) and is designed to assist small independent businesses in an effort to consolidate the essential safety actions they can take to manage violence and road risk in their businesses in a simple concise format. Overall project successes, report the Council, were the close partnership with the Metropolitan Police service and TFL in increasing the awareness and value of managing violence and road safety risk in this industry sector and getting dangerous vehicles off the road. If you would like any information on this project, contact Penny Britton at the London Borough of Islington (call 0207 527 7093 or email penny.britton@islington.gov.uk).
September 2010
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new products
Victor serves up all the pies a stadium could need
BKI contact grills lock in food flavour Food service equipment specialist BKI Europe is now offering a range of contact grills, specifically developed for quick service restaurants and food to go outlets. The grills are ideal for the high volume grilling of panini, toasted sandwiches, burgers, kebabs, steaks and a wide variety of other meats and foods. The heavy-duty grills are manufactured with a stainless steel base and cast iron cooking plates for durability and ease of cleaning. Powerful heating elements, with thermostatic control up to 300oC, ensure rapid cooking. Food is sealed more effectively to lock in juices, improving flavour and reducing shrinkage. The cast iron cooking plates provide
even heat distribution for uniform grilling. All grills within the range feature a manual timer. Models are available with a choice of large capacity, 360mm or 535mm cooking plate widths, with one or two upper plates respectively. Grooved or smooth plate models are available, dependent upon preferred cooking application. For convenience, the grills incorporate removable side utensil shelves. Tel: 0870 9904242 Website: www.bkideas.co.uk
Victor Manufacturing’s latest addition to its popular comprehensive serveries and counters range is a stadia pie heater and merchandiser. The robust HC31SLG unit has five removable shelves, internal illumination and an integral humidity tray to safely heat up and hold pastry products as well as providing optimum impulse purchase opportunity. Made from tough stainless steel, the unit features five levels of heated display, and toughened clear glass sliding doors with large handles for quick operator access to the pies – a major necessity where service time is limited. The heated merchandisers heat up to 100 pastries in just over an hour. Once the pie is heated through, the unit temperature is
reduced to hold the food at optimum temperature for service. The 2.2kW stadia pie heater, available now in time for installation in good time for the winter football and rugby season, is supplied with heat resistant cable and 13 amp plug and measures 1125mm x 450mm x 900mm high (call 01274 722125, or visit www.victoronline.co.uk).
Save money and boost your reputation with a Pantheon VPM Pantheon’s VPM can help with preparing vegetables, and is perfect for many other foods as well. The plug in unit comes complete with five easy to change discs that will effortlessly chip,
julienne, dice, slice, shred and grate, and many more disc options are available.
www.papa.org.uk
Its durable construction, incorporating an all metal hopper and base, will withstand continuous use across a wide variety of foods from nuts and hard fruits and vegetables such as potatoes, carrots, celery and apples, through to softer items like breads, cheeses and even chocolate, with perfect results every time. The powerful, 500W motor cuts out instantly when the machine is opened and, to provide additional stability, the unit comes with sturdy rubber feet that grip the countertop. Dimensions are 235mm (W) x 490mm (D) x 480mm (H). Pantheon’s all encompassing 12 months parts and labour warranty applies, and the list price is £928.00 (call 0800 046 1570 or visit www.pantheonce.co.uk).
Schwartz for Chef gains new listings with 3663 More chefs and caterers across foodservice will now be able to add Schwartz for Chef’s seasonings and Freeze Dried Herbs to their recipes, enhancing their creativity with some amazing flavours. Dez Turland, group development chef for Brend Hotels, said of the new listing: “I have been a big fan of Schwartz for Chef for many years and the range of seasonings are such a versatile addition to their mainstream range of herbs and spices. Now that they are available from 3663, it will be so much more convenient to be able to
purchase all of our dry store requirements from the same supplier.” Endorsed by the Craft Guild of Chefs and with five in the range, the Premium collection offers a range of specially selected herbs that have been freeze dried for a superior strength of flavour and a bright appearance, offering the closest alternative to fresh herbs. Because only the highest quality herbs are used, only a small amount is required to deliver maximum flavour (call FREEPHONE 08081 000363, or visit www.schwartzforchef.com.)
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a pizza my world
A Pizza My World Being able to guarantee time of delivery is, in some cases, a logistics company’s strongest selling tool, and vital to the food business. Failing to meet deadlines, whether it be due to adverse weather conditions, traffic or any other unforeseen circumstance can be disastrous, both to the logistics company and the customer receiving the delivery. Gary Phillips, commercial manager for Rhys Davies Freight Logistics, gives us an insight into a typical day.
7.00am
7.00am I wake up and jump into the shower whilst listening to a bit of Five Live on the radio. I get dressed, normally in a shirt and trousers. My clothes have to be suitable for dashing around the warehouse as well as meetings, so this is pretty failsafe. Once dressed, I go downstairs to see what my two children are up to. They are both early risers! I check my Blackberry for any new e-mails, just to give me a head start on the day. I then say goodbye to my wife and kids and head off to work which is just a short 15 minute drive from my house. I don’t know how people cope with long commutes, I could not do it.
8.00am 8.00am I arrive at our head office which is in Cardiff and start my working day. I spend 20 minutes dealing with the e-mails which need an immediate response and then I sit and plan out the day’s activities. No two days are ever the same in my role, which I have to say I enjoy. Today we have two new customers starting their operations, both in the food ingredients markets. My role covers the commercial elements of the business, but I am also responsible for the successful and smooth implementation of all new contracts and today, with the two new accounts, is no exception.
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9.00am
9.00am First meeting of the day is with our implementation team to discuss what needs to be done by the end of the day. Today this is mainly focused around our two new food ingredients customers who supply food manufacturers such as Italian ice cream manufacturers Sidoli and Rossini’s. During the meeting we discuss the set up of the new accounts as well as establishing operating procedures and any special requirements the clients might have. 1.00pm
1.00pm
The morning always flies by, but by lunchtime I am up to date with all my e-mails and on top of the work for that day. Lunch is always a sandwich from the local shop, other than on Fridays when we allow ourselves something a little less healthy! After a hard working week we think we deserve it!
1.30pm
1.30pm I take half an hour to eat my lunch and have a cup of tea and then after lunch I have a look at our PR and marketing. I find LinkedIn a very useful business tool for spreading the Rhys Davies message which is important for us. We consider ourselves to offer more than just transport and always try to go that extra mile by offering our clients value added services. We also work closely with our PR agency, The Words Workshop, and our direct marketing company, The Appointment Factory, so I call them to discuss any developments in our campaign and determine any leads or opportunities.
00pm
3. 3.00pm I spend the rest of the afternoon making a number of follow-up calls and e-mails regarding previously submitted quotes to potential clients as well as reviewing outstanding
commitments on our company CRM (customer relationship management) system. This really helps me keep on top of things and ensures that nothing falls by the wayside. It is so important in our industry that deadlines are met. If you aren’t organised about these things then consignments can be delayed and the whole process would draw to a halt. Our clients put a lot of trust in us, we represent their company on delivery and we are very aware of our responsibilities. We have a number of ways of meeting our delivery requirements including regional stocking, nigh time deliveries and regional consolidation. During the snow, regional stocking proved a very successful option. Having the product stored closer to the end user during periods of difficulty has obvious benefits and allowed us to make deliveries that it couldn’t have managed otherwise. Night time deliveries also allow us to make deliveries when the roads are quiet and other road users are tucked up in bed. Similarly, regional consolidation is another method that allows better continuity of service. This allows other hauliers and distribution companies to drop goods into Rhys Davies’ depots, without them veering dramatically from the main and clear arterial roads. Rhys Davies then delivers the goods on their behalf to the more difficult to reach locations with other similar consignments for the same area. A good example of this is product dropped into our Cardiff depot, just off the M4, for delivery to West Wales. Many hauliers will run from Cardiff to Pembroke to deliver one pallet, a distance of nearly 100 miles each way. Using regional consolidation they can drop it into Rhys Davies Freight
Logistics Cardiff, and we deliver it for a small fee. Not only does this operation save companies travelling hundreds of miles for a single delivery, but one vehicle fully loaded rather than ten vehicles running to the same location part loaded is clearly a great benefit environmentally as well.
5.00pm
5.00pm I meet the team again for a debrief on the day’s activities. The two new contracts which commenced today have both been integrated without any hitches thanks to the hard work of the guys in the office and the warehouse. I’m looking forward to these being long and successful contracts. I also review the performance reports to be sent to the two customers. These outline the delivery performance for that day which helps to keep our clients informed. Due to good planning and a fair wind, all consignments have been delivered on time and in full, which always makes the service reporting a pleasurable task.
6.00pm
6.00pm I do a final e-mail check and review of the day’s plan to ensure that all the tasks that needed to be done have been completed and then I jump in the car for the short commute home.
6.30pm
6.30pm onwards I sit down and have some dinner with the family and maybe a well earned glass of wine after a successful and busy day. My spare time seems to be taken up playing taxi driver and running the children from one activity to another! However, in rare moments of free time, I catch up with my personal e-mails and listen to some music. September 2010
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Contact Andrew on 01291 636 334 email andrew@jandmgroup.co.uk
2010 Reserve your place for a great night out 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 www.papa.org.uk
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index registered suppliers Casa Julia PLC 11 Springwood Drive, Braintree, Essex CM7 2YN 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
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
REGISTERED SUPPLIERS Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 / Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk Bakkavor Pizza Forward Drive, Christchurch Avenue, Harrow, Middlesex, HA3 8NT Contact: Soum Ghosal Tel: 0208 4242666 / Fax: 0208 4200606 soum.ghosal@bakkavor.co.uk www.bakkavor.co.uk Beacon Foods Limited Brecon Enterprise Park, Brecon, Powys LD3 8BT Contact: Jeanette Sleeman Tel: 01874 622577 / Fax: 01874 622123 sales@beaconfoods.co.uk Bel UK Ltd Suite 1, 2nd floor, 160 NEW London Road, Sevenoaks, MEMBE R 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 48
pizzapasta AND ITALIAN FOOD
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
Donatantonio Ltd. Lupa House, York Way, Borehamwood, Herts WD6 1PX Contact: Simon Bell Tel: 0208 2362222 / Fax: 0208 2362288 www.donatantonio.com sbell@donatantonio.com
Equipline Ltd Ashley House, Ashley Road, Uxbridge Middlesex UB8 2GA Contact: Dena Elderfield Tel: 01895 272 236 / Fax: 01895 256 360 dena@equipline.co.uk www.equipline.co.uk Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Paul Bates Tel: 01749 838100 / Fax: 01749 831247 paulbates@eurilait co.uk www.eurilait.co.uk Eurostar Commodities Ltd 8 West Lodge Cresent, Ainley Top, Huddersfield HD2 2EH Contact: Jason Bull Tel: 01422 377140 / Fax: 01422 372858 jason@eurostarfoods.co.uk Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: Alan K Rogers Tel: 01606 810900 / Fax: 01606 48680 arogers@glanbiacheese.co.uk
Dairygold Food INGREDIENTS
Dairygold Food Ingredients UK Lancaster Fields, Crewe Gate Farm Industrial Estate, Crewe, CW1 6FU Contact: Ms Svitlana Binns Tel: 0870 766 9563 Fax: 01270 530 726 sales@dairygoldingredients.co.uk DeCecco UK Ltd 1 Kimbell Mews, Humfrey Lane Boughton, Northampton, NN2 8XB Contact: Stephen Barlow Tel: 01604 820022 / Fax: 01604 820033 sales@dececco.org.uk www.dececco.com
GRH Food Company Ltd Cromlech Fields, Y Ffor Pwllheli Gwynedd LL53 6UW Contact: Gareth Hockridge Tel: 01766 810062 / Fax: 01766 819001 gareth@grhltd.co.uk sales@grhltd.co.uk Hugall Services Limited Unit 16 Bessemer Park 250 Milkwood Road, Herne Hill, London, SE24 0HG Contact: Mr Robin Usher Tel: 0207 738 6104 / Fax: 0207 738 3994 robin@hugallservices.co.uk
Integer Computers 167 Heywood Road, Prestwich, Manchester, M25 1LB Contact: Geoff Whittle Tel: 0161 7987307 / Fax: 0161 7733151 geoff@integeruk.com www.integeruk.com Jestic Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 0845 5048050 Fax: 0845 5048051 Email: info@jestic.net www.jestic.co.uk Kingdom Cheese Co. Glenfield Industrial Estate, Cowdenbeath, Fife KY4 9HT Contact: Phil Morgan Tel: 01383 610114 / Fax: 01383 610526 phil@kingdomcheese.com www.kingdomcheese.com Kiren Foods Unit 3 Small Bridge Industrial Park Riverside Drive, Rochdale Lancashire OL16 2SH Contact: Mr Nazir Mackmood Tel:01706 526732 / Fax: 01706 869749 nazir@kirenfoods.com La Pizza Company Ltd Units 25-26, Holmbush Industrial Estate, Holmbush Way, Midhurst, West Sussex GU29 9HX Contact: Chris Dickinson Tel: 01730 811490 / Fax: 01730 811491 chris.dickinson@lapizzacompany.com Contact: Richard Jansen Richard.jansen@lapizzacompany.com www.lapizzacompany.com Leathams PLC 227-255, Ilderton Road, London, SE15 1NF Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com Martin Mathew & Co 140 High Street, Cheshunt Herts EN8 0AW Contact: Mr M.J. Donnelly Tel: 01992 641641 / Fax: 01992 641333 matthewdonnelly@martinmathew.co.uk www.martinmathew.co.uk Meadow Cheese Co. Limited Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Robert Kennedy Tel: 01531 631300 / Fax: 01531 631300 robert.kennedy@meadowcheese.co.uk www.meadowcheese.co.uk
September 2010
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index registered suppliers
Minster Fine Foods Limited Park View House, 16 South Street Bourne, Lincolnshire PE10 9LT Contact: Ellyot Doyle Tel: 01778 394333 / Fax: 01778 394111 ellyot@minsterfinefoods.co.uk www.minsterfinefoods.co.uk
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
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
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
Pasta King (UK) Ltd Plantation House, Milber Trading Estate, Newton Abbot, Devon TQ12 4SG Contact: Sue Davenport Tel: 0800 458 7898 / Fax: 01626 334481 www.pastaking.co.uk sales@pastaking.co.uk Pasta Reale Ltd Pasta Reale House, Fleming Way, Crawley, West Sussex RH10 9JW Contact: Chris Redman Tel: 01293 649700 / Fax: 01293 649741 pasta@pastareale.com www.pastareale.com Pizza 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
The Pizza Factory Gateside Road, Queens Drive Industrial Estate, Nottingham NG2 1LT Contact: Fran Barros Tel: 0115 983333 Fax: 0113 3900211 fran.barros@northernfoods.com
Tulip Ltd Seton House, Warwick Technology Park, Gallows Hill, Warwick CV34 6DS Contact: Elizabeth Carreira Tel: 01926 475680 / Fax: 01926 475688 contact@tulipltd.co.uk www.tulipltd.co.uk Vion Pizza 3 Newtech Square, First Avenue, Deeside Industrial Park, Deeside, Flintshire CH5 2NT Contact: Phil Goodall Tel: 01244 838000 / Fax: 01244 838100 phil.goodall@paramountfoods.co.uk www.paramountfoods.co.uk Whitco Catering & Bakery Equipment Limited Cottingham Way, Thrapston Northamptonshire, Kettering NN14 3EP Contact: Sophie Whitaker Tel: 01832 737210 / Fax: 01832 734433 sales@whitcoltd.com
Stateside Foods Ltd
The Pizza Pasta & Italian Food Association is the
www.papa.org.uk
Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Alan Ribakovs Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk RETAIL RESTAURANTS TAKEAWAY DELIVERY OUTLETS Aldi Stores Ltd Warwickshire - Tel: 01827 710 518 Amigo’s Pizza West Midlands - Tel: 07950793999 Bella Napoli Tel: 0141632 4222 Bens N.Ireland - Tel: 028 2564 3399 Bistro Bianconi Ireland - Tel: 9531 4060400 Bottelino’s Bristol - Tel: 0117 958 5214 Chico’s Pizza Ltd Barnsley - Tel: 01926 731919 Ciao Roma Edinburgh - Tel: 07050 169700 Clark’s Bakery Dundee - Tel: 01382 641048 Di Maggio’s Restaurant Group Glasgow - Tel: 0141 221 6100 Firezza Limited London - Tel: 0207 2210020 Giacopazzi’s Scotland - 018907 50317 Italian Pizza Experts Middlesex - Tel: 01932 222909 Kiren Foods Lancashire - Tel: 01706 526732 La Favorita Tel: 0131 5542430 La Piazza Edinburgh - Tel: 0131 2211160 Little Italy Newquay - Tel: 01637 852021 Mahmoods Bradford - Tel: 0845 4667289
Mr Mark Niven Southampton - Tel: 07974 708299 Papa John’s (GB) Limited Chertsey - Tel: 01932 568000 Papa Pizza Aberdeen - Tel: 01224 211700 Perfect Pizza Wolverhampton - Tel: 01902 797100 Pizzeria Bella Italia Bury - Tel: 0161 764 2134 Pizza Face Brighton - Tel: 01273 699082 Pizza Hut UK Borehamwood - 0208 732 9000 Pizza Margarita Lancaster - Tel: 01524 68820 Pizza Pan Winchester - Tel: 01962 865 765 Pizza Pantry Cornwall - Tel: 01872 279725 Pizza Pioneer Bury - Tel: 0161 763 1813 Pizza on Broadway Surbiton - Tel: 0208 3399933 Pizza Uno Sunderland - Tel: 07971 885563 Pizza Xpress Hampton Hargate - Tel: 01733 893344 Roberto’s Restaurant Southport Tel: 07595 309430 Sayers The Bakery Limited Bolton - Tel: 01204 555155 Solomon Grundy N.Ireland - Tel: 028 256 59602 Speedy Pizza Southsea - Tel: 023 9287 4414 The Pizza Shop Glasgow - Tel: 07915 655198 Village Pizza Surbiton - Tel: 020 8399 2293 London - Tel: 020 7708 2255 Twickenham - Tel: 020 8892 0400 Morden - Tel: 020 8640 2200 Eastcote - Tel: 020 8426 2026 Village Pizza Limited Caterham - Tel: 01883 337633 Winstons Pizza Co Lancashire - Tel: 01695 627692
trade body representing the UK pizza, pasta and Italian Food Association. The Association is given direction by a Management Committee comprising:
Russell Allen Basilico*
Phil Welberry Perfect Pizza
Mark Edmonds Whitworth Bros Ltd
Maurice Abboudi Consultant/Domino’s*
Ian Kent Stateside Foods*
Alan Rogers Glanbia Cheese*
Jason Smith Tulip Foodservice*
Phil Goodhall Paramount Foods
John Prior Papa John’s*
Alan Ribakovs Whitworth Bros Ltd
(* Primary members of the committee – others generally attend as substitutes when primary members are unable to attend meetings)
49
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index of products ANCHOVIES
COMPUTERS Integer Computers
Donatantonio Ltd Martin Mathew & Co BACON (PRE-COOKED)
COMPUTER DELIVERY MANAGEMENT SYSTEMS Integer Computers
Leathams PLC Minster Fine Foods Tulip Food Service Ltd
COMPUTER SOFTWARE Integer Computers CONCENTRATES
BEERS
Allied Mills C K Food (Processing) Ltd
C Carnevale Casa Julia PLC
DELIVERY BAGS/POUCHES
BEVERAGES C Carnevale BEVERAGE SYSTEMS C Carnevale Whitco Catering & Bakery Equipment Ltd BREAD, BUNS & ROLLS Montana Bakery
Cooktec Whitco Catering & Bakery Equipment Ltd DESSERTS Beacon Foods Limited Meadow Cheese Co Ltd DISH/GLASS WASHERS
CAPERS
Whitco Catering & Bakery Equipment Ltd
Donatantonio Ltd Martin Mathew & Co
DISPLAY EQUIPMENT
CASH REGISTERS Whitco Catering & Bakery Equipment Ltd CHARGRILLED VEGETABLES
Equipline Ltd Whitco Catering & Bakery Equipment Ltd DOUGHBALLS La Pizza Company Ltd Montana Bakery Pizza Plus Foodservice Stateside Foods Ltd
Beacon Foods Limited Eurilait Ltd Leathams PLC
DOUGH MIXERS
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)
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 Cater-Bake UK DRINK SUPPLIERS - SOFT
Leathams PLC
C Carnevale
CHEESE (MOZZARELLA)
EQUIPMENT SERVICING Equipline Ltd Hugall Services Ltd Whitco Catering & Bakery Equipment Ltd
C Carnevale Glanbia Cheese Ltd Kingdom Cheese Co CHEESE (PARMESAN) Eurilait Ltd Leathams PLC
Allied Mills C Carnevale DeCecco UK Ltd Eurostar Commodities Ltd Whitworth Bros Limited
COFFEE C Carnevale COFFEE EQUIPMENT Whitco Catering & Bakery Equipment Ltd 50
FLOUR
FLOUR (PIZZA) Allied Mills; Casa Julia PLC
pizzapasta AND ITALIAN FOOD
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 PUREE Beacon foods Limited GARLIC SPREAD/MIXES Beacon foods Limited Stateside Foods Ltd HAM Stateside Foods Ltd Tulip Food Service Ltd Minster Fine Foods HAM (PARMA) Leathams PLC Minster Fine Foods HERBS & SPICES Beacon Foods Limited C Carnevale HOLDING OVENS
OILS C Carnevale OLIVE OIL DeCecco UK Ltd Donatantonio Ltd Leathams PLC Martin Mathew & Co OLIVES Donatantonio Ltd Leathams PLC Martin Mathew & Co PARMESAN Donatantonio Ltd
Allied Mills ITALIAN BEERS C Carnevale Salvo CFS MAYONNAISE/DRESSING Leathams PLC MEAT C K Food (Processing) Ltd Minster Fine Foods Tulip Food Service Ltd MEATS HALAL Minster Fine Foods MEATS (ITALIAN) Leathams Plc Minster Fine Foods MIXES C Carnevale Whitco Catering & Bakery Equipment Ltd
Vion Pizza Cooktec Whitco Catering & Bakery Equipment Ltd
PASTA C Carnevale DeCecco UK Ltd Donatantonio Ltd Martin Mathew & Co Salvo CFS The Fresh Pasta Company PASTA (FRESH) Pasta Reale The Fresh Pasta Company PASTA PRODUCTS (PREPARED)
DeCecco UK Ltd Pasta King (UK) Ltd Pasta Reale The Fresh Pasta Company
IMPROVERS
PIZZA DISPLAY RACKS
Whitco Catering & Bakery Equipment Ltd
HOT BOXES
Allied Mills
PIZZA CRUSTS/BASES La Pizza Company Ltd Montana Bakery Paramount Pizza Plus Foodservice Stateside Foods Ltd
PIZZA FORMERS
C Carnevale The Fresh Pasta Company Tulip Food Service Ltd
ICINGS
PIZZA ACCESSORIES La Pizza Company Ltd Pizza Plus Foodservice Vion Pizza
PASTA COOKERS
Benier UK Equipline Ltd Whitco Catering & Bakery Equipment Ltd Whitco Catering & Bakery Equipment Ltd
The Pizza Factory Vion Pizza
PASTA SAUCES
PEPPERONI Minster Fine Foods Tulip Food Service Ltd PESTO Donatantonio Ltd Leathams PLC Martin Mathew & Co PICKLES/CHUTNEYS Beacon Foods Ltd PINEAPPLE Beacon foods Limited Martin Mathew & Co PIZZA (PREPARED-CHILLED) Bakkavor Pizza The Pizza Factory Vion Pizza PIZZA (PREPARED FROZEN) Stateside Foods Ltd Pasta Reale Ltd Pizza Plus Foodservice
PIZZA MAKING SYSTEMS Benier UK Cater-Bake UK Jestic Servequip Vion Pizza Whitco Catering & Bakery Equipment Ltd PIZZA OVENS Equipline Ltd Hugall Services Jestic Pizza Plus Whitco Catering & Bakery Equipment Ltd PIZZA POUCHES Cooktec Jestic Whitco Catering & Bakery Equipment Ltd PIZZA SAUCES Beacon Foods Limited 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 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 REFRIGERATION EQUIPMENT Equipline Ltd Whitco Catering & Bakery Equipment Ltd ROASTED VEGETABLES Beacon Foods Limited SALAD COUNTERS Whitco Catering & Bakery Equipment Ltd SALAMIS Leathams PLC Tulip Food Service Ltd SAUSAGES (ITALIAN) Tulip Food Service Ltd SERVERY EQUIPMENT Pasta King (UK) Ltd Whitco Catering & Bakery Equipment Ltd SUNBLUSH®. TOMATOES Leathams PLC SUNDRIED TOMATOES Beacon Foods Limited Donatantonio Ltd Leathams PLC Martin Mathew & Co SWEETCORN Beacon Foods Limited Martin Mathew & Co TOMATOES (CANNED) Casa Julia PLC DeCecco UK Ltd Martin Mathew & Co TUNA Leathams PLC Martin Mathew & Co WEIGHING EQUIPMENT Whitco Catering & Bakery Equipment Ltd WILD MUSHROOMS Beacon Foods Limited WHOLESALERS Continental Quattro Stagioni Ltd Leathams PLC
September 2010
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BIGGER AND BETTER SA AV V I N G S AT AT P I Z Z A D I R E C T
Double Tank Slush Machine 2x10ltr
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Home of good Pizza
KIREN FOODS Unit 3 Smallbridge Business Park, Riverside Drive Rochdale, Greater Manchester OL16 2SH T: +4401706 526732 E: enquiries@kirenfoods.com www.kirenfoods.com