Pizza, Pasta & Italian Food - Issue 137

01_P&PApril10.qxd:Layout 1

9/4/10

15:59

Page 1

pizzapasta and Italian food magazine

Issue 137 April 2010 www.papa.org.uk

Proudly supplying

The oven of choice for pizza chains, pub chains, restaurants, clubs and gourmet pizzerias for over 21 years

Pizza Ovens

Stone Hearth Ovens

Wood / Gas / Electric Round / Rectangular Customised Shapes

Installation locations throughout UK 01895 272 236 www.equipline.co.uk

+61 7 3397 0277 www.beechovens.com

02-03_P&PApril10.qxd:Layout 1

9/4/10

16:03

Welcome

ice

e

rv Se

Th

Co

te

m

le D E s p le t m p AN e Ra ta e Co N G L bli h n T g e E she d 1989 OLD HA M

pizzapasta AND ITALIAN FOOD

Editor telephone e-mail

Clare Benfield 01291 636336 clare@jandmgroup.co.uk

Advertising telephone e-mail

Andrew Emery 01291 636334 andrew@jandmgroup.co.uk

Production telephone e-mail

Jayson Berry 01291 636344 jayson@jandmgroup.co.uk

Subscriptions telephone e-mail

Kevin Minton 01291 636335 suskia@jandmgroup.co.uk

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

2

Page 2

After a visit to the Sirena d’Oro olive oil competition which is held in the Campania region of Italy, this issue takes a closer look at how to taste and appreciate a fundamental and highly versatile element of Italian cuisine – olive oil.

We also turn our attention to the strong commercial benefits of franchising, and hear how in the drinks world, well known Italian branding and design makes a big impression with consumers.

This issue also includes a Reader Survey Questionnaire (turn to page 34), which we encourage you to fill in and return. We hope that this will give you an opportunity to provide us with your feedback and comments on the magazine’s contents, as well as the benefits of PAPA membership (to be in with a chance of winning a case of Moretti beer, questionnaires must be returned by Monday, 31 May 2010).

CLARE BENFIELD EDITOR clare@jandmgroup.co.uk

Contents 30 Dealing with health and safety law – how to cope with different types of enforcement notices.

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.

NEWS

ARTICLES

REGULARS

Š J&M Group Ltd. 2010

22 Appreciating olive oil – Italy’s Sirena d’Oro olive oil competition.

36 Index of PAPA registered suppliers.

pizzapasta AND ITALIAN FOOD

4 iPhone app’ delivers free pizza.

5 Domino’s make a good start to 2010.

6 Tilda offers a ‘Taste of Italy’.

10 Caffe Vinci arrives in the UK.

FEATURES

PROFILES 32 Pizza My World – Patricia Thomas of Domino’s Pizza.

12 The common conveyor – what next for this pizza business staple?

READER QUESTIONNAIRE

18 Grabbing a slice of the action – Papa John’s and Domino’s Pizza present the case for franchising.

34 Pizza Pasta and Italian Food Magazine Reader Survey 2010 – tell us what you think about the magazine and associated PAPA benefits, and get a chance to win a case of Moretti beer!

26 Drinks with style – iconic Italian drinks for image-conscious consumers.

35 New products.

April 2010

02-03_P&PApril10.qxd:Layout 1

9/4/10

16:03

Page 3

04-11_P&PApril10.qxd:Layout 1

9/4/10

16:45

Page 4

news

Gondola’s new health and safety software Gondola Group, the casual dining group behind PizzaExpress, ASK, Zizzi has ‘gone live’ with the Enterprise Risk Management suite, arena, from IT solutions provider Hicom.

Using the health and safety module of arena, Gondola will rationalise the management of its health and safety information and accident reporting processes across all 650 restaurants in the group, allowing for simplified compliance with legal obligations and more efficient accident management, say the company.

“Since installing the Health and Safety module from Hicom, we have found reporting to be quicker and more accurate. We have also found that installing the system has been favourably received by our insurers; making the order with Hicom a very worthwhile investment,” says Nick Dodd, Gondola’s IT applications manager.

Prior to arena’s installation, Gondola was using a manual system of data collection which was labour intensive and time consuming, and rapidly identified the need for a system that could provide standardised data output for all recorded accidents, and which could be accessed remotely from any location in the country by senior personnel to help streamline resources to key areas.

“Prior to installing the health and safety module from Hicom, we relied upon a paper-based system to record all accidents. This however, required a lot of effort in order to meet our statutory reporting obligations, and wasn’t adding value to the process,” recalls Nick Dodd.

“One of the key benefits that we are expecting to see from using arena is that the amount of accidents we report will actually increase, as the system enables staff to quickly and easily record accidents and near misses which previously went unreported, as and when they happen. The arena module is really easy to install and use and although we are providing staff with training on arena, it’s so simple and straight forward that we’ve found our staff have picked it up very quickly.”

4

pizzapasta AND ITALIAN FOOD

iPhone app’ delivers free pizza Papa John’s will be offering free pizzas and much more for Papa’s Pizzeria owners – a new iPhone application that iPhone users can subscribe to.

X2 Games, a wholly owned publishing subsidiary of award-winning UK developer Exient Ltd, announced that the pizza redemption mechanic for their iPhone title Papa’s Pizzeria has passed the final testing phases and is now incorporated within the game.

The new mechanic gives players the opportunity to redeem in-game 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 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

Now iPhone users can win a Papa John’s pizza by playing a Papa’s Pizzeria game.

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.

Chocolate pizza!

Chocolate pizza proved to be a decadent alternative to the traditional Easter Egg, say Ramsbottom’s Chocolate Café, who have created a pizza-style treat featuring a base of pure Belgian milk chocolate and a variety of flavoured chocolate toppings.

The delicacy was invented by Paul Morris, the café’s owner. The milk chocolate base is covered in a choice of green chocolate button ‘olives’, hundreds and thousands buttons ‘salami’, vanilla fudge ‘ham’ and other sweet treats. A six inch pizza with three toppings costs £6.95, and a nine inch pizza with three toppings costs £9.95.

“When I opened the Chocolate Café two years ago with my wife Emma, we wanted to sell something really different and purely indulgent. I came up with the chocolate pizza and it’s been our consistent best seller ever since,” says Paul Morris. “We make each chocolate pizza up individually, so shop or online customers can choose what toppings they want.”

A pizza not destined for the oven – Paul Morris’s chocolate version.

Ramsbottom's Chocolate Café also has a thriving online business, meaning visitors don't have to drive to the small Lancashire town to get their fix of chocolate pizza (www.chocolate-cafe.co.uk), and Paul Morris is also the driving force behind the town’s annual Chocolate Festival, which took place on 27-28 March (www.ramsbottomchocolatefestival.com).

April 2010

04-11_P&PApril10.qxd:Layout 1

9/4/10

16:45

Page 5

news

Domino’s make a good start to 2010 Domino’s Pizza UK & IRL plc has published its Interim Management Statement and reports a strong start to 2010, despite the adverse weather conditions in the early part of the year.

System sales for the period were up 17.5% to £118.9m (2009: £101.1m) and like-for-like sales for the period in 553 mature stores were up 10.5% (2009: 9.3% in 501 mature stores), say the chain. Its e-

commerce continued to grow strongly with sales online for the period up 52.3% to £25.3m (2009: £16.6m), accounting for 28.8% of UK delivered sales (2009: 23.6%).

The company has opened eight new stores since the beginning of the year (2009: 10 new stores), bringing it to a total of 616 stores as at 28 March 2010 (2009: 563), and is well-positioned to achieve its target of 55 new

Half pizza, half calzone Leeds-based Italian restaurant chain, Casa Mia, has launched an innovative new dish which is described as being half pizza and half calzone, and the outlet has also introduced a chocolate pizza too.

The half pizza, half calzone dish is called pizza pazza, which is the Italian term for crazy pizza. This dish combines both a traditional Italian pizza with a flavourful Calzone to create a diverse dish that is sure to leave diners’ taste buds tingling.

With a mixture of freshly baked dough, rich tomato sauce and a range of delicious toppings, the pizza pazza is sure to satisfy even the largest of appetites, feel Casa Mia. Their second new addition to the restaurant’s menu is a chocolate pizza dessert – a combination of soft dough and decadent chocolate spread with a scoop of creamy vanilla ice-cream.

Speaking about the new recipes, Casa Mia owner, Francesco Mazzella, said: “We are always trying to come up with exciting new dishes to add to our already extensive menu. The pizza pazza brings together two of our most popular recipes into one delicious dish so our diners get the best of both, with the chocolate pizza being the perfect treat for dessert lovers.

“Each of the new dishes has been specially developed by our expert chefs and are made using the finest fresh ingredients. These new dishes complement the existing menu perfectly and provide diners with even more choice”

www.papa.org.uk

store openings this year.

Work on the new commissary at West Ashland has progressed well and production trials at the facility are now underway. The site will be fully operational, as planned, from the end of the second quarter.

“We are delighted with our like for like sales performance, which comes despite the snow in the early part of the year forcing many

of our stores to temporarily close.

We face some incredibly tough comparatives in the second half of the year, but we have the people, the product, and the plans to continue to deliver excellent results in the coming months,” said Chris Moore, Domino’s chief executive. “We are pleased with our current performance and trading continues to progress in line with expectations.”

New pizza delivery tracking products Andromeda, a provider of software solutions for the foodservice delivery, restaurant and QSR markets, has announced the launch of 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 driver's journeys 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 onscreen 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 in the delivery solutions market,” said 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. Their new products are available to existing Andromeda customers immediately, and will be available to new customers on May 10, 2010.

New pizza ovens from Pantheon Pantheon’s latest PO range of pizza ovens promises authenticity, versatility and day on day reliability, say the company, and there are two models to choose from.

The PO4 single deck model, is the ideal solution for pubs, clubs, takeaways and restaurants wanting to offer well cooked pizzas without having to make a large investment.

Meanwhile, for establishments where pizzas are a mainstay of the menu, there is a two deck option, the PO4+4.

Each deck holds 4 x 12” pizzas and features a 60cm x 60cm refractory brick base that ensures perfect heat distribution and promotes rapid cooking. Pizzas can be cooked directly on the brick base to achieve a perfect crispy finish or, if preferred, can be placed in a baking tray first.

Thermostats with a top temperature of 500°C are fitted to each deck meaning that, on the twin deck model, operators have the

option of using just one section during less busy periods. The durable fabrication includes a stainless steel door with tempered glass that can easily withstand the high heat output. An internal light to each deck helps the operator maintain complete control over the pizza whilst also appealing to customers. A mechanical temperature gauge is fitted as standard.

Pantheon's single deck PO pizza ovens can be supplied ready for either 32amp single phase or three phase electricity and a 12 months parts and labour warranty applies (www.pantheonce.co.uk).

04-11_P&PApril10.qxd:Layout 1

9/4/10

16:45

Page 6

news

Tilda offers a

‘Taste of Italy’

Meltdown-The Revenge has the power to drive even the toughest pizza-eater to tears.

Meltdown –The Revenge is the even hotter sequel to Domino’s scorching Meltdown pizza, which first sizzled its way into stores back in 2006, say the company.

“After one of the country’s coldest winters on record, we felt it was time to heat everyone up and put some spice back into their lives. We are hoping that with the arrival of our hottest pizza to date, Meltdown-The Revenge, we will be able to do just that,” said Robin Auld, sales and marketing director of Domino’s Pizza.

“So why not challenge your friends, Can you handle family and colleagues the heat of to take on the heat of Domino’s new the Meltdown-The Meltdown-The Revenge? With the Revenge?

African bird’s-eye chilli coming in only three places behind law enforcement grade pepper spray on the Scolville heat scale, we guarantee it won’t be as easy as you think!”

After one of the coldest British winters in living memory, Domino’s recently announced the launch of what it says is its hottest pizza ever - Meltdown-The Revenge.

Set to tingle the taste buds of those who are brave enough to take on this fiery pizza, the new addition to the Domino’s menu is covered in an array of mouth and eye watering toppings.

With five different types of heat in the form of chilli cheese slices, sweet chilli peppers, jalapeños, bird’seye chilli peppers and American style mustard, as well as ground beef, meatballs and mozzarella,

Tilda are offering one lucky winner the chance to learn more about making risottos in Italy.

Following the successful launch of its new 5kg bag last year, and in response to the continued growth of risotto on menus, Tilda has announnced that it is now promoting a ‘Taste of Italy’ this spring with leading wholesalers, and in conjunction with Gourmet Classic, cooking wine specialists.

All you have to do is buy one 5kg bag of Tilda Arborio Risotto and get a free box of Gourmet Classic wine and, in addition, if you visit www.tildafoodservice.co.uk, you can get the chance to win a trip to Italy, and stay for one night to enjoy the stunning views of Lake Garda, as well as participate in a one-to-one risotto workshop with Andrea Messini, at his restaurant, Le Gemme di Artimisia (terms and conditions apply and are available at www.tildafoodservice.co.uk).

“We have seen sales for Arborio continue to grow year on year.

Risotto is therefore featuring on menus more frequently as consumers are choosing to eat it more often. It is an extremely versatile dish, complementing all manner of ingredients, and wine is a key ingredient, so it made sense to offer caterers this one-stop solution,” says Mark Lyddy, foodservice controller for Tilda.

Superfino, one of the four main categories of risotto rice, is the type most often used for risotto because of its short, plump grain which enhances the creaminess of a risotto, whilst retaining that al dente ‘bite’ inside. Arborio is the finest of the superfino varieties and this is the one chosen by Tilda to carry its trusted brand reputation for consistent quality, great value and authenticity, say the company, as this particular grain has the ability to absorb flavours well and is an extremely good match for seafood, meats and vegetables.

First Choice partners with Nuova Simonelli First Choice Coffee has partnered with Italian manufacturer, Nuova Simonelli, to exclusively market its range of espresso machines in the UK and Ireland.

The move comes as First Choice expands its portfolio to offer its continually growing customer base a full range of marketleading equipment from automatic beanto-cup, right through to state-of-the-art traditional espresso equipment such as Victoria Arduino (Nuova Simonelli’s premium brand).

“The range of traditional espresso machines including The Aurelia – the chosen equipment of the World Barista Championship competition – is the perfect

6

pizzapasta AND ITALIAN FOOD

addition to our proposition,” says Elaine Higginson, First Choice Coffee’s MD. “As Investors in Coffee, we pride ourselves on working with our customers to serve the best coffee every time, which is perfectly aligned with Nuova Simonelli’s passion for quality and excellence.”

“We are delighted to be working with First Choice Coffee,” said Maurizio Giuli, marketing director for Nuova Simonelli. “We needed a partner that would help further strengthen our penetration of the UK market and there is no doubt that First Choice Coffee has the knowledge and experience to deliver this. We both have one thing very close to our hearts; a passion

for quality coffee.”

First Choice Coffee also say that they are committed to working with the existing UK Nuova Simonelli distributors, Coffeetech. As sponsors of the World Barista Championships, Nuova Simonelli and First Choice Coffee will also be instrumental in the 2010 World Barista Championship to be held in London this June. The World Barista Championships – founded by the Speciality Coffee Association of Europe and the Speciality Coffee Association of America – focuses on promoting excellence in coffee, advancing the barista profession and educating the consumer on how great coffee should taste.

April 2010

04-11_P&PApril10.qxd:Layout 1

9/4/10

16:45

Page 7

news

Bako’s new sea salt helps meet FSA guidelines Salt supplier, Bako says that it is now offering its customers a Solo® branded salt solution to ensure that they comply with the new FSA 2012 guidelines on salt reduction, without having detrimental effects on finished bakery product construction, taste or shelf life.

In response to the increasing awareness of the potentially detrimental health implications of added salt (seen as an essential ingredient in all bakery products to improve taste and extend shelf-life), Bako reports that it has now sourced an alternative low-sodium salt for use in the bakery industry and support the FSA’s drive for a healthier eating. Common salt is made up of chloride and sodium, sodium being the element that can be bad for your health and that has been associated with possibly

www.papa.org.uk

Solo® can be used for cooking, baking or seasoning food at the table and is now available in 3kg tubs or larger 25kg blue lined, white plastic bags (www.bako.co.uk).

increasing blood pressure.

Bako says that it can now offer an alternative product (branded Solo®), and that is an all natural sea salt containing

60% less sodium than ordinary salt. It is also enriched with the essential minerals of magnesium and potassium in "near perfect proportions" according to health

professionals, claim the company (magnesium salts can help to replace modern life deficiencies caused by its depleted presence in fresh foodstuffs arising from low levels of nitrogen, phosphorous and potassium in the soil).

The recommended daily limit as suggested by the FSA is 6g per adults, which relates to a maximum sodium intake per day of only 2.4g. As a result, the UK FSA model has identified that a 42% reduction in salt is required in crumpets, muffins and granary and a 30% reduction in salt is needed in cakes if the target adult intake of 6g per day is to be achieved.

Solo® has been produced in Europe and the USA for many years and has already been proven to significantly reduce the sodium level in processed foods, whilst preserving

7

04-11_P&PApril10.qxd:Layout 1

9/4/10

16:45

Page 8

news

Eco-friendly pizza box at International Pizza Expo

The latest Lincat PO69X pizza oven.

Lincat adds larger pizza oven to range Lincat, a UK manufacturer of commercial catering equipment, has introduced a new, larger pizza oven - the PO69X. Able to accommodate six 9” pizzas or two 14” pizzas on its fire brick base, the new PO69X produces crisp, even results every time, say Lincat, and operates from a standard 13 amp supply, offering convenience and reliability together with stylish good looks.

“Perfect for deep pan, thin crust, fresh dough, part baked or frozen pizzas, the PO69X is also useful for a variety of breads such as ciabatta and naan,” says Nick McDonald, marketing director of Lincat Ltd. “This compact and stylish pizza oven offers superb value for money and will meet the needs of the most demanding commercial catering environment.”

The PO69X features separate heat controls for the top and base of the oven compartment, together with precise thermostatic control to ensure flexibility and perfect results. The oven offers rapid heat up to a maximum temperature of 400oC, and a 20-minute audible timer. It is robustly built from hygienic stainless steel, with fully insulated doors which contribute to energy efficiency and safe operation. The PO69X can be used either as a counter top unit or with an optional floor stand.

The PO49X pizza oven will cook 4 x 9” or 2 x 12” pizzas at a time and the twin deck PO89X offers double this capacity. For smaller establishments Lincat’s LPO model has the capacity to cook either 2 x 9”, 4 x 7” or 1 x 14” pizzas.

(ECO) Incorporated, a maker of environmentally friendly and multi-functional packaging, showcased its flagship product, the GreenBox, at the International Pizza Expo in Las Vegas, NV. The GreenBox, a pizza box made from 100% recycled material that breaks down in to serving plates and a convenient storage container, was a featured product at the Roma Foods booth and during the three day show, its functionality was demonstrated first-hand to the international pizza industry, media, and consumers.

The GreenBox has already received an enthusiastic response from both restaurants and consumers after being placed in the spotlight by Ashton Kutcher via a ‘tweet’ to his Twitter followers.

Since then, the GreenBox has been the subject of various news segments and newspaper articles, has also been featured in hundreds of internet blogs and has been the talk of social networking sites around the world, report ECO Inc. (the company’s demonstration video for the GreenBox has already garnered 800,000 views on YouTube, http://tinyurl.com/ckbawe).

ECO Incorporated is a design, licensing, manufacturing and subcontract management firm dedicated to improving outmoded, outdated and wasteful food packaging, and reviews standard, run of the mill packaging in order to originate ecofriendly designs that cost effectively address the shortcomings of current packaging by providing enhanced userfriendly, as well as distinguish their customers from the competition by providing product differentiation and the basis for exciting advertising campaigns (www.greenboxny.com).

ECO Inc. report that their eco-friendly pizza box has also drawn considerable interest from pizza chains in the UK, as well as independent operators.

£250,000 up for the grabs One lucky fan at the Saracens vs. Harlequins match at Wembley Stadium on Saturday April 17 2010 will have a chance to win £250,000 during half-time.

Stuart Tinner famously won £250,000 during the interval when Saracens played at Wembley last November and in the latest Domino’s Challenge, one spectator -

8

pizzapasta AND ITALIAN FOOD

selected at random from the crowd - will have as many place-kicks as possible in 30 seconds to kick the ball through a circular target within a giant Domino’s pizza box suspended between the posts.

Tickets from £5 are available at www.ticketmaster.co.uk, or by calling 0844 847 2482.

Previous half-time competition winner, Stuart Tinner, sizes up the new Domino’s Challenge.

April 2010

04-11_P&PApril10.qxd:Layout 1

9/4/10

16:45

Page 9

Proven to be the best hot bag delivery system

www.papa.org.uk

9

04-11_P&PApril10.qxd:Layout 1

9/4/10

16:45

Page 10

news

Caffe Vinci arrives in the UK

In Breve New pizzas on show Pizza & Baguette showed off its new range of pizzas, baguettes and bruscettas at the recent Café+, Food & Drink Expo and the Convenience Retailing Shows. Supplied frozen and cooked in minutes in a purpose-built portable oven, visitors got to sample the pizzas, hot from the oven, and the company reckon that these pizzas are as near as you can get to a stone-baked pizza without actually stone-baking them (it is currently offering a 28day trial offer-visit www.pizza-baguette.co.uk).

Win a holiday to Brazil!

Nescafé® has announced the launch of its new “Coffee at its brightest™” promotion with its biggest prize fund to date totalling a £120,000 in a campaign that will provide caterers and foodservice operators with the chance to win one of over 1,300 prizes - including 10 trips for two to Brazil, the ‘home’ of coffee (visit www.nescafe.co.uk for details).

Airbase bans pizzas and burgers Fearing that what has been described as a ‘junk food culture’ has taken over from a focus on the mission at hand, the US’s General Stanley McChrystal has banned burgers and pizzas for troops based at the Kandahar airbase in Afghanistan, with the closure of outlets there including Pizza Hut and Burger King. An announcement issued by one of the general’s deputies stated: "This is a war zone – not an amusement park."

Zebra pizzas The Lancashire Telegraph reported recently that Yummy Yummy Italia, a pizza outlet in Burnley run by Arash Fard, is claiming to be the first in Britain to serve zebra pizzas. After seeing frogs’ legs pizzas on a menu in London, Arash was reportedly inspired to add some equally exotic toppings to his own menu (such as buffalo, kangaroo and crocodile). However, the outlet’s local branch of Friends of the Earth feel that such a step can only endanger rare wildlife.

Oldest warewasher?

Bunzl Lockhart Catering Equipment has launched an exclusive new initiative to find the oldest warewashing machine in Britain, regardless of brand or condition, with the winner receiving a brand new state-of-the-art Winterhalter machine. To be in with a chance of winning, entrants must call 01908 359 000, simply giving the make, model and serial number of their machine by Monday, May 31, 2010.

Peter Hutchings It is with sadness that Pizza Pasta & Italian Food magazine must report the death towards the end of last year of Peter Hutchings. As managing director of Merseyside-based catering equipment and oven supplier, Cater-Bake UK, Peter was well known by many in the industry. His company is now in the capable hands of his son, Mark Hutchings, with whom he worked alongside for many years.

10

pizzapasta AND ITALIAN FOOD

Cafés, delicatessens and restaurants around Newcastle have become among the first in the UK to offer their customers an exclusive new brand of coffee, developed by a Tees Valley-based coffee importer and distributor, Moran Beverage Services, which reports that it has spent over two years developing Caffe Vinci with expert coffee bean roasters in northern Italy.

The new blend was released to the UK market in January with the firm’s Jim Moran investing in the region of £250,000 in its launch by extending the company’s premises, warehousing and marketing. Daniela’s of Jesmond and Dean and Daniela’s in Heaton have become some of the first in the region to offer Caffe Vinci which is proving popular with customers, say the outlets. In addition, Fratelli in Ponteland have also struck a deal with Moran Beverage Services to sell Caffe Vinci (www.caffevinci.com).

Caffe Vinci is a mix of Arabica and Robusta beans blended to provide a distinct rich, smooth, flavour and Moran Beverage Services decided the time was right to launch a new coffee to the market as demand has consistently grown since the

After two year’s hard work, Jim Moran has brought Caffe Vinci to the UK.

eighties, when their first coffee launched. Caffe Vinci offers three different blends - Fresco, Exclusive and a FairTrade version - which can all be used to make popular coffees such as cappuccino, latte and mocha.

“Even though we only launched Caffe Vinci at the start of the year, it is already proving incredibly popular and word is quickly spreading thanks to our customers all over the North East,” says Jim Moran. “Coffee is one of the only industries which wasn’t hugely affected by the recession and it is constantly growing in popularity, and is central to a café, bar or restaurants as it can be very profitable so owners have to get it right. That’s why we spent so long developing Caffe Vinci with our Italian coffee roasters.”

La Pasta di Franciacorta Donatantonio has announced the UK launch of a new 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 aimed at professional kitchens. The pasta contains a minimum 14% protein content - higher than standard pasta - and is therefore an appealing choice to help boost the protein content of pasta-based dishes, feel Donatantonio.

An intense yellow colour adds visual appeal, plus a distinctive taste and smooth silky surface help to set it apart from standard pasta and a high gluten content allows the product to hold its shape well and stay al dente for longer, say the company (it is available in compact 500g packaging in 12 shapes, and also in 5kg bags in standard pasta shapes).

April 2010

04-11_P&PApril10.qxd:Layout 1

9/4/10

16:46

Page 11

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 – fresh as the day it was made and without preservatives, thanks to a certified deep freezing process.

The chef ’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

12-17_P&PApril10.qxd:Layout 1

9/4/10

16:09

Page 12

ovens

The common

conveyor Once viewed by many as being expensive ‘luxury’ from across the pond, now the conveyor oven has become a pizza outlet essential in the UK - a valued workhorse for independents and chains alike. So what is it that makes these ovens so popular, and what technical advancements are shaping their continuing development?

How they work Conveyor ovens can effectively be thought as cooking tunnels with heating elements situated above, or above and below, the cooking area, and offer one of the fastest ways to cook pizza.

Inside, they have a constantly moving belt of steel mesh or linked plates/slats – which can be thought of as the conveyor itself which passes through the heated chamber. Food such as pizza can be loaded on to trays, or pans, for placement on the conveyor. The heat the pizzas are exposed to is controllable, but it is the speed of the conveyor combined with the heat level that determines the optimal cooking conditions, and it is this aspect that oven suppliers will advise on when it comes to getting a conveyor oven to work as efficiently as it should.

Conveyor ovens can be powered by gas, electric or infrared means, and they can come as stackable double-decks or even triple-deck formats for high volume production. The cooking tunnel can be as short as 50cm, or more than twice that length for bigger ovens – it all depends on the baking requirements of an individual outlet. Some conveyor ovens come with a ‘split’ conveyor belt that has individual speed settings for each half of the conveyor belt. This means that two different cooking times be deployed during the same passthrough.

No overview of conveyor oven technology is complete without a 12

pizzapasta AND ITALIAN FOOD

mention of impinger style ovens.

An impinger is a type of conveyor oven, but with a difference. It works by using pressurised hot air which is jetted at food items placed on the conveyor as it passes through the oven. As the jets are positioned to reach the top and bottom of each food item, the resultant cooking temperature is uniform all around the item.

The air nozzles themselves apply hundreds of independent heat jets to the product and the movement of the conveyor spreads heat uniformly.

Manufacturers of impinger ovens say the food cooks faster and at a lower temperature because of the forced hot air. Moisture content is also increased, due to the fact that hot air rapidly seals the surface of the food.

Due to the inclusion of intricate, moving parts in most conveyor ovens, it’s important to keep in mind how easy it will be to clean. A good choice would be one with accessible internal components that can be reached via doors or by the removal of panels. As can be imagined, ovens that require major disassembly to access moving parts are unlikely to be cleaned quite as regularly and as thoroughly as they really should, and parts can easily be lost when putting the oven back together again.

Needless to say, if a conveyor oven is not cleaned often enough, or as recommended by its manufacturer or supplier, the

build-up of food debris caused by the daily baking of pizzas can risk unwanted, and potentially expensive, mechanical failure, not to mention representing a fire hazard and tainting food with the previous day’s burnt flavours.

Neglecting cleaning can also lead to premature wear on some of the internal components. Thus, it pays to look after your conveyor oven well, and in turn it will repay you with the reliable service it has become famed for during those peak lunch and dinner time hours.

Widespread use “Conveyor pizza ovens are now a common site in UK restaurants, especially takeaways,” says CaterBake UK’s managing director, Mark Hutchings. “Ten years ago, a lot of independent business owners looked upon them as expensive luxuries, only to be afforded by the American franchises. But as the years have ticked by, people have realised the added benefits of a more automated cooking system which boosts product consistency while saving on staff costs.”

Business owners and managers in the pizza business have enough to worry about and deal with outside the kitchen, particularly during these challenging economic times, but with a conveyor oven, or for that matter a fleet of them, installed, operators can at least rest assured that their pizzas are being cooked consistently and produced in the

To produce large amounts of pizza and maintain high quality results can be a challenge for any outlet, but Zanolli’s ventilated Synthesis range of tunnel conveyor ovens can help to reduce personnel costs and still deliver a consistently high standard of pizza.

way they would wish for their customers to enjoy.

“Since we have been representing Zanolli conveyor ovens in the UK market, their popularity amongst such independent customers has grown and grown, so much so that they are now a firm favourite across the country,” observes Mark Hutchings. “Zanolli is an Italian company, established in 1952, so they know a thing or two about producing pizzas!”

The patented system at work inside a stack of Zanolli conveyor ovens, for example, involves a flow of hot air which provides an unvarying distribution of heat which prevents the pizza from drying out. This also removes the barrier of cold air that would insulate the product in a static oven, and because of this, operators can bake at lower temperatures, thereby saving on energy costs and obtaining a more fragrant and crispy pizza as a direct result, explain Cater-Bake UK. As the popularity of their ovens has grown, the company has seen its Italian supplier’s product range grow significantly, and now Zanolli offer five sizes of conveyor oven, with all available in either gas or electric power versions. The range includes ovens with belt widths of 40cm/16”, 50cm/20” (still the most popular width in the UK, reports Mark Hutchings), as well as 65cm/26”, 75cm/30”, as well as a new, humongous 100cm/40” option.

April 2010

Ch

Ca of

pa co

sin

be

ba

bu in

fra

est

for

the

gre

thr

ha

sim

tim

im to

wi

the

Wa

the

Sm

“Fo

me

12-17_P&PApril10.qxd:Layout 1

9/4/10

16:09

Page 13

ADVERTORIAL Chain approval

in,” explains Jacki Walker. “They are also easily installed

carry out tests with his own product, as he and his

Catering equipment supplier, Equip Line, represent a range

and operated, and will deliver excellent results from the

colleague were able to discover for themselves how easy

of catering equipment companies in the UK, but are

very first pizza to be cooked.

the ovens are to use and clean, not to mention how they

particularly well known in the pizza sector for their

“They come with a removable front ‘face’ which

improved upon on their cooking times without any

comprehensive range of BOFI conveyor ovens which can be

facilitates access for ease of cleaning, and a large side

compromise on their pizza standards. Others have told me

single, double or triple stacked. Because of their capacity to

window allows for a shorter cook time. The control panel

how good it is just to have a conveyor oven that’s so quiet

be able to cook a high volume of pizzas on a continual

has its fuses and fans cover in an accessible place, it’s not

in operation, particular at the end of long shift!”

basis, conveyor ovens have become the natural choice for

hidden.”

As already outlined, there are different sizes of XLT-BOFI

Needless to say, in a highly competitive environment,

ovens, but essentially they work by using vertical streams

Equip Line report that their XLT-BOFI pizza ovens, which are

of hot air from four pairs of tapered ducts blowing directly

made in the US, are now being engineered to include all of

on a stainless steel conveyor belt. It is the configuration

franchisees throughout the USA and the UK, and have

the latest attributes to be found in other ovens made by

and adjustment of these ducts which results in the

established a first class reputation over a number of years

other leading, and perhaps more well known, conveyor

successful quick and even cooking of the pizzas passing

for reliability and pizza production quality,” “Combine all of

oven manufacturers.

through on the conveyor (they can be set up to move

busy pizza delivery outlets and can be seen in regular use in chains across the land.

“XLT-BOFI ovens are now supplied to Domino’s

The trade mark feature of all conveyor ovens such as

either left to right, right to left). The cook times are

great product backed up by quality technical support

those supplied by Equip Line is that have a fast bake time

adjusted by the conveyor and temperature controls.

throughout the UK from Equip Line and Tec Line, and you

that does not compromise on pie quality. And these days,

have a great package for your business.”

they also have reduced heat emissions, Jacki Walker points

the ovens are of a flueless design, which means that in

out, a factor which helps to avoid excessively hot,

operation they are more efficient than many comparable

unpleasant working conditions

ovens, say Equip Line. A special electrical socket is not

these benefits with a competitive pricing structure, and a

Perfect Pizza’s managing director, Tony Sherriff, is also similarly impressed. “After seeing the XLT oven for the first time at the Equip Line Live Kitchen in Uxbridge, I was

“These ovens feature a complete stainless steel

Although an overhead ventilation hood will be required,

required either, the ovens can simply be plugged in to an available outlet.

impressed at how quickly and easily it cooked our products

construction for ease of cleaning and smart appearance,

to the high standards we demand. Choosing the XLT oven

and that also helps to ensure a long life span,” he adds

will help our franchisees to achieve consistency with both

“Importantly, the temperature does not fluctuate during

size, belt speed and pie size, say Equip Line, with the

the Perfect Pizza product and the Perfect Pizza brand.”

normal operation so as to deliver a very even bake which

quantity per hour per deck typically ranging from around

is very important for outlets when it comes to producing

70 pizzas to 280 pizzas (based on a 12” pizza with a five

Walker, Equip Line’s managing director, has some ideas on

consistent results across all kinds of pizzas. I also feel that

minute cook time on various size ovens).

the main reasons why.

the fact that we have a ‘live’ kitchen to hand – a place

So what is it that’s making these ovens stand out? Jacki

Smooth operation “For one thing, they are very quiet in operation, which means that staff in the store can hear the orders coming

Pizza through-put is dependant on belt width, tunnel

The price of these ovens varies according to their belt

where interested outlets can virtually try before they buy -

width and tunnel size. The smallest, single deck oven costs

is also advantageous and reassuring to buyers.

in the region of £8,500, the largest being in the region of

“One independent operator told me that he was glad that he had decided to visit the Equip Line kitchen and

£14,000 (list prices that include gas hose, delivery, installation and training).

12-17_P&PApril10.qxd:Layout 1

9/4/10

16:09

Page 14

ovens working environment.

The Middleby Marshall 640 WOW! conveyor oven is the latest in conveyor oven technology, combining substantial savings in gas (up to 50%), greatly reduced emissions and subsequent carbon footprint, plus real improvements in the operational output and speed (cook times).‘

Going green – Middleby Marshall’s latest oven comes with energy-saving capabilities to help keep electricity bills down.

Essential features All ovens can also be stacked for extra flexibility and output, and to help outlets make their decision, a full table of outputs for different pizza sizes is available on request, say Cater-Bake, in order to let operators decide accurately on which size of Zanolli conveyor oven is right for their product range and output needs. The new 100cm oven (model 12/100V), for instance, has been designed for not only high output pizzerias, but for wholesale factories producing batches of product to be sold at remote outlets.

Product development carries on continuously, with Zanolli ovens steadily evolving to keep them ahead of the competition.

The latest features therefore include facilities such as simple to use and self diagnostic control panels. These mean that adjusting any settings is made quick and easy, even including a timed auto-start facility. A forced air baking system means that while the cooking process makes for a crispy and fragrant product, the oven is also saving on running costs. And it’s not just pizzas that these ovens can cook.

Many places also now use them for cooking burgers, meats and kebabs, as well as many types of breads, such as naan.

Cater-Bake’s Mark Hutchings says he is confident that Zanolli conveyor ovens will enjoy continued popularity. “They’re a great product, providing an excellent facility at a realistic price. We pride ourselves in 14

pizzapasta AND ITALIAN FOOD

customer service and support, but these ovens make it very easy for us to look good,” he says.

“They’re robust and reliable and cook the product well, and that ticks all the major boxes for most.”

Zanolli ovens can be purchased from Cater-Bake UK, or one of their authorised dealers across the UK. For a full catalogue ring 0151 548 5818 or visit www.cater-bake.co.uk.

Rochdale’s Pizza Direct say that they also source a lot of their equipment from manufacturers in the Italy, and also the US, notably conveyor ovens such as those from Blodgett, the largest supplier of conveyor ovens in the USA, and a supplier to Domino’s Pizza there. Pizza Direct have recently also announced plans to expand into the West Midlands and Birmingham area, and are keen to establish a similar business to the one they already have located in Rochdale, a process which they aim to achieve over the next 12 months, either on their own or in partnership with a franchisee (for more information call 0870 2323336, or visit www.pizzadirect.co.uk).

Energy saving The ‘green’, energy saving features of the Middleby Marshall 640 WOW! conveyor oven have not only caught the eye of Domino’s Pizza and Papa John’s, where it is already in widespread use, but also won it the top prize in the Ranges and Ovens category at the last Caterer & Hotelkeeper Equipment Awards. The judges reported that what impressed them the most was the potential saving on energy bills, faster bake times and more comfortable

‘Magic eye’ technology The key to its energy saving abilities is its patented ‘magic eye’ technology at the entrance to the oven which senses when there is product placed on the belt ready to cook. And like like all great ideas it is very simple, says its UK distributor, Jestic Food Service Equipment. When the electronic eye senses product on the belt, it will start, whereas when there is no product on the belt, the magic eye puts the oven in to a ‘sleep mode’. The machine will also automatically enter this mode if product is not placed on the incoming belt within 30 seconds of a cooked item exiting, point out Jestic.

As well as making significant savings in energy, reducing the output of wasted heat into the kitchen and cutting operational noise levels, faster cooking times mean fewer ovens are needed in the kitchen, so operators can potentially buy one oven instead of two or three. Thanks to the increased speed and efficiency

pizza chains can more quickly and efficiently deliver to customers, while customers walking into the store for a takeaway wait only a few minutes for a fresh, hot pizza.

The 640 WOW! is available from Middleby Marshall UK distributor, Jestic Foodservice Equipment.

Jestic’s Ben Dale advises that, these days, outlets should look for energy-saving models when it comes to conveyor ovens. “Top of the range conveyor ovens that use forced air impingement technology are ideal for pizza businesses, and two or three manufacturers offer these now.

We launched our latest WOW! oven last year and it’s being used by the major chains,” he says.

Travelling pizza oven Benier UK is another oven supplier able to pizza ovens to suit a variety of needs, whether you are a high street operative or a major industrial pizza manufacturer, and in particular, the company says that it is continually developing ways in which operators can reduce costs through energy efficiency and production savings.

At the high street end of the market, it handles the Sveba Dahlen range and supplies major UK chains such as Pizza Express, ASK and Prezzo. It has recently launched the new, conveyor style TP Travelling Pizza oven designed to bake pizza quickly, but at the same time provide the consumer with a quality end product.

The TP offers radiant heat,

Industrial scale At the industrial end of the market, Benier represents MCS, a company based in the northern Italy who have designed plants that can produce up to 15,000 pizzas per hour. MCS is considered to be one of the world’s leading specialist companies for pizza lines and report that the reasons for their success are its expertise built over a number of years and the fact that each line is designed and developed on a bespoke basis.

The ovens which heat the baked products with radiated, as well as with convection heat, are modularly designed allowing easy selection of baking area, number of burners and burner performance, thereby helping to reduce energy costs. Pizzas can be baked in between one and two minutes. Some 50 major pizza plants have now been commissioned and the company is reporting a growing demand for new pizza lines. In terms of energy efficiency, it is looking to make its oven technology more efficient still.

The ovens they currently build are usually equipped with two burner chambers each with its own chimney. They are now developing a system in which the flue gases can circulate so that only one chimney is required.

April 2010

12-17_P&PApril10.qxd:Layout 1

9/4/10

16:09

Page 15

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

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

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

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

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

A truly local Service with National Backup.

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

10% 1 0% OFF OFF

Business Business insurance insurance that’s appetising appetising that’s Prremiums emiums starting starting from from just just £16 £16 per per month month

We’re W e’re serving serving up up a great great deal deal on on business business insurance. insurance.

We’ve created We’ve created an an insurance insurance policy policy that that caters caters for for your your needs, needs, with w ith cover cover starting starting from from just just £16 £16 per per month month . You You can can get get cover iin n less less than than 5 minutes minutes and and pay pay by by monthly monthly instalments instalments cover at at 0% 0% interest, interest, all all with with the the compliments compliments of of Insurantz.com.

Insurantz.com.

Get G et your your special special discount discount by y quoting quoting promotion promotion code code 2 200097 00097 on o n sstep tep 2 of of the the website, website, or or over over the the phone phone 0845 0845 408 408 1800.

1800. *

www.insurantz.com w ww.insurantz.com PIZZA P IZZA 01/10 01/10 *Based *Based d on on a sandwich/snack sandwich/snack bar bar for for public, public, product product & employers employers liability. liability.

www.papa.org.uk

15

12-17_P&PApril10.qxd:Layout 1

9/4/10

16:09

Page 16

12-17_P&PApril10.qxd:Layout 1

9/4/10

16:09

Page 17

ovens

both above and below the pizza as it travels through the ovens.

This permits it a crispy bake to the base without drying out the topping itself, thereby ensuring all taste is retained, say Benier, and baking times can be as low as two minutes, making it energy efficient.

A three tiered TP oven can produce up to 500 pizzas per hour at a maximum baking temperature of 400oC, say Benier,

and its modular design makes it perfect for most operations. It is also rapid and compact and can also be used to produce pies and pitta bread.

Sveba Dahlen’s top selling line is the Classic Pizza Oven, also a modular style of oven that is available in four different widths. Its stone surface helps produce that classic pizza taste. An easy to use unloading shelf, stone soles, stainless steel shelf stand and aluminium legs with adjustable feet are all standard with this oven. It has an excellent heat balance featuring individual controls for front, top and bottom zones. The result is a uniform temperature throughout the deck, even if the door is frequently opened, say Benier.

A green winner The new Convotherm EcoCooking mode, which was launched in the UK at Hotelympia, has won the Gulfood Award for the best ecological initiative. Manitowoc launched their new eco friendly Convotherm ovens at this year’s Hotelympia with great success, and say that this award is a testament to the significant energy savings that can now be achieved.

The new EcoCooking Mode has been designed to reduce energy usage by up to 25% and will be added as a standard to all models from 2010, say the company. With increased energy prices continuing to burden commercial kitchens, the idea of saving 25% on energy consumption is a highly attractive prospect and something that should not be ignored.

The mode’s operating system - an integrated advanced closed system - keeps almost all the heat inside the chamber and does not allow it to escape while cooking, and this new feature uses pre-programmed pulses of energy to maintain the required temperature, rather than keeping the power going throughout cooking. The food itself continues to cook by using the residual heat to prolong cooking and achieve the perfect result, even in the shortest amount of time. Energy is not only saved, but the quality of many cooked food products such as roast meats is improved, claim Manitowoc, making them much more tender and reducing waste loss.

Manitowoc ovens will now come with an energy-saving Convotherm EcoCooking mode as of this year.

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

• • • • •

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

UK agents for

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

www.papa.org.uk

17

18-21_P&PApril10.qxd:Layout 1

9/4/10

14:51

Page 18

franchising

Grabbing

a slice of the action

Although pizza is proving to be extremely popular with consumers during these tough economic times, the competition for those in the business of making and delivering it is getting tougher. Franchising, however, offers the opportunity to buy in to a popular and established brand, as two highly competitive brands - Papa John’s and Domino’s Pizza - demonstrate here.

An attractive option Becoming a franchise owner, point out Papa John’s Pizza, is an attractive option because operators are then investing in a pizza delivery chain that has a proven track record of success (Papa John’s having been named Pizza Delivery Chain of the Year for the second year running by the Pizza, Pasta and Italian Food Association). Such success means that the franchisees themselves then don’t have far to look when sourcing capital for their next, new stores.

In spite of the current economic climate, Papa John’s

reports that it achieved store growth of almost a third in 2009 on the back of 16 quarters of comparative sales growth. The company now has more than 140 stores in the UK, and is aiming to open another 40 in 2010. This expansion has created a need for a £5 million Quality Control Centre in Milton Keynes, where Papa John’s fresh pizza dough will be produced in order to supply its store expansion.

“We have a strong pipeline of franchisees but always welcome enquiries, even from people who have no experience in the food industry but who are keen to

team up with us to open their own pizza store,” says Papa John’s director of property and franchising, Alan Mason.

“We provide a very high level of support to all our franchise owners. This covers all aspects from human resources to health and safety, sourcing, product quality, development, public relations, marketing and brand awareness. It means that the franchise owner has a lot less to worry about, giving them more time to concentrate on finding the best staff and developing their business and overall market share.

Papa John's Tony Singh.

18

pizzapasta AND ITALIAN FOOD

April 2010

18-21_P&PApril10.qxd:Layout 1

9/4/10

14:51

Page 19

franchising

Papa John’s Multi Unit Franchisee Owner of the Year Raheel Choudhary.

don’t want to rest on their laurels though – they are looking to open new stores with us all the time, and this is exactly the sort of person we are delighted to have on our team.”

“We have an open door policy in that our franchisees can call our dedicated Restaurant Support Centre if they need some advice.

Our operations director, purchasing experts, marketing and IT support teams are always happy to help.”

Finance support When it comes to financing new stores, Papa John’s is on hand to support franchise owners who are approaching banks like HSBC. The company even has template business plans, and is willing to advise on information which should be included to appropriately reflect the nature of the pizza business.

“HSBC's dedicated Franchise Unit has been committed to supporting franchise businesses for over 25 years. We have been working with Papa John’s for a long time, allowing us to develop a thorough understanding of the business model and the needs of individual franchise owners. We have a tailored package of products and financial services which suit their needs,” says HSBC’s senior franchise manager, Lorna Smith.

Some banks have started to work more closely with Papa John’s following the company’s

www.papa.org.uk

impressive financial results and simultaneous increase in store numbers.

“We recognise the growth that Papa John’s has achieved in the UK, especially over the last few years,” says Graeme Jones, who is head of franchising at NatWest.

“We have enjoyed very good relationships with the company’s franchisees in the past because they come to us with a strong business plan, and the support of an experienced franchisor. We look forward to working with many more Papa John’s franchisees in the future.”

Alan Mason adds: “The funding is there if you can prove you are dedicated to making a go of your franchise, but there is no point in overstretching yourself and getting into financial trouble the first time you face an unexpected bill or a difficult trading period.

However, we do employ a team dedicated to making sure that that doesn’t happen to our franchisees.

“Our business model has proved very successful, with many of our franchise owners continuing to expand to become multi-unit franchisees. This brings all the perks to them that go with that level of income – fast cars, big houses and exotic holidays. These are the type of franchisees who

Success driven Papa John’s Raheel Choudhary, for example, was recently named Multi Unit Franchisee Owner of the Year at Papa John’s annual

conference. The 32 year old from East London has eight stores under his belt within the M25, and is hoping to own 20 outlets within the next few years.

“I had no experience in the food industry when I opened my first store in Grays in 2003, but I’ve worked with Papa John’s to expand my franchise portfolio and am enjoying the success it has brought me,” says Raheel Choudhary. “I’m now selling around a million pizzas a year and my turnover is approaching £3 million.

“I chose Papa John’s Pizza in the first place because they proved they could give me a lot of support when I was starting out.

The business model was already a proven success, and I definitely made the right decision. I have even recommended Papa John’s to two of my friends and they are now running successful stores. The brand has really taken off and I think that’s because of the quality of our product.”

Papa John’s ‘claim to fame’ is that it is the only branded pizza chain to use 100% fresh dough, 100% of the time, and this, say the

Reduce your business insurance costs today With specialist knowledge of the 'pizza and pasta' industry, Monmouthshire Insurance Services Limited provides an extensive range of general and specialist commercial insurance services, for all your business needs. We provide professional and friendly insurance advice for manufacturers, distributors and retailers:

Shop (single & multiple) Commercial Combined Vehicle Fleet Insurance Call today for a free no obligation quote, or request a quote online to see if we can get you a better deal.

Telephone: 01633 844450 Email: info@mis.co.uk Web: www.mis.co.uk Monmouthshire Insurance Services Limited is authorised and regulated by the Financial Services Authority. Registration No. 467065. MISAD001(10/09-1)

19

18-21_P&PApril10.qxd:Layout 1

9/4/10

14:51

Page 20

franchising fantastic, and it is a wonderful feeling to both have financial security and be part of an expanding business.”

Papa John’s is currently the third largest pizza company in the world, having been originally founded in 1984 in the USA by John Schnatter who sold his beloved Camaro car to buy his first oven and soon began selling pizzas. More than 25 years later and Papa John’s has a global presence with over 3400 stores in 29 countries (to find out more about Papa John’s please visit www.papajohns.co.uk). Anyone wishing to enquire about the franchise opportunities available at Papa John’s should call 01932 5768000, email enquiries@papajohns.co.uk or visit www.papajohns.co.uk/franchise.

Richard Johnson Richard Johnson is an example of an entrepreneur who took the plunge and decided to take his career in a new and tasty direction.

With over 20 years’ experience in IT, Richard had worked for a range of companies providing the infrastructure and support for them to grow and improve their customer service. His most recent role saw him working for a company, which grew from 30 staff to 5,000 and expanded into 13 countries worldwide.

Throughout his IT career, Richard always had an interest in running his own business and a keen eye for opportunities. When his last IT role came to an end, Richard decided he wanted to pursue his dream to run his own business as a fulltime career and began looking into franchising.

“My corporate background had really given me a sense of the power of a good brand,” Richard explains. “I knew that if I wanted to run my own business as a full time career, I could achieve much more with a well-recognised franchise than starting up on my own.”

Having made a shortlist of franchises, Richard says that he chose Domino’s Pizza for its proven business model and the great opportunities it offered for growth. Richard took ownership of the Domino’s store in Southport in July 2009 and just a few months later, took on his second store in Crosby.

Richard is already relishing his new career. “Running my own Domino’s franchise is everything I’d hoped it would be,” he continues. “It’s really hands-on and it is very satisfying to see how the decisions I make have a direct impact on my stores. Domino’s offers the best of both worlds – I own my own business but I know I also have the backing of a national company with a very successful brand.” company, has become one of the major selling points that attracts people to the business. They also have a number of franchisees who have joined the company from Domino’s, such as Tony Singh who has eight stores on the outskirts of London.

“I left Domino’s because I recognised the extra potential for growth that Papa John’s offers,” says Tony Singh. “I realised that owning multiple stores can be achieved quite quickly because

20

pizzapasta AND ITALIAN FOOD

Papa John’s is a relatively new company in the UK. I think the secret to my success is rolling my sleeves up, working very hard, and having a team I can trust and rely on.

“There are challenges to face when you open a store, but they are easily overcome if everyone works together. I have put a lot of money into my businesses over the years, and I don’t regret spending a single one of those pennies. The rewards have been

25th anniversary Offering perhaps one of the most well known franchise opportunities in the world of franchising, Domino’s Pizza, will be celebrating its 25th anniversary in the UK this year and feels that it is the ideal proposition for anyone looking to start their own business.

Founded in the USA back in 1960, the company still continues to achieve strong growth, with like for like sales up by over eight per cent. Domino’s currently has 608 stores in the UK and Ireland and, with a commitment to opening 50 new stores each year, is seeking new franchisees to help grow its pizza empire further.

“Domino’s Pizza remains one of the largest and most successful franchised businesses, and we are still actively recruiting franchisees,” says Andy Hirst. “The company offers fantastic rewards and with a fanatical focus on customer service, an outstanding product and the support of an established brand, Domino’s franchisees can only go from strength to strength.

There are great opportunities for growth and we’re looking for talented people who are keen to capitalise on the nation’s need for pizza.”

Extensive support “Setting up your own business might seem like a daunting task but by choosing a Domino’s franchise, you’ll receive all the necessary management and

franchise training and support to help make your new venture a success,” explains Andy Hirst.

“Franchisees are also backed by an experienced head office team, which covers everything from ingredients and equipment purchasing and supply to operations, IT and marketing. A network of successful Domino’s franchisees who have already started their own businesses are always on hand to share their own knowledge and experiences.

“There are clear advantages to owning a franchise. Most notably, franchisees don’t have to come up with a new business idea yet still retain significant control over how the business is run. Domino’s franchisees have the added benefit of the company’s extensive experience in the UK pizza home delivery market,” he adds.

Needless to say, Domino’s solid business model and proven track record also means that major high street banks continue to provide the lending required for new franchisees to get their business off the ground.

High profile marketing In addition, Domino’s franchisees can benefit from a central marketing fund worth £19 million, which drives high-profile communications such as sponsorship of national TV shows including Britain’s Got Talent, as well as national newspaper and radio promotions. Such marketing power would be almost impossible to achieve for a startup business and with some 60% of Domino’s franchisees now owning more than one store, and 40% owning at least three, the sky really is the limit and there is no doubt that Domino’s Pizza offers franchisees excellent scope for expansion.

Domino’s says that it actively encourages its franchisees to develop their businesses into multiple units and provides them with all the help needed to achieve this. The company recognises that if a franchisee has made a success of running one store, then they are very well placed to do so on a multiple scale.

“If a franchisee has proven skills operating one store, it’s a natural progression for them to

April 2010

18-21_P&PApril10.qxd:Layout 1

9/4/10

14:51

Page 21

franchising

James McEwan At the age of 24, James McEwan is one of Domino’s Pizza’s youngest franchisees. He opened his first store in Whitefield, near Manchester, last year.

Having completed a business degree, James was working his way through a masters degree in economics when he began to consider his future career. “I’d been a Domino’s customer for six years and started to think about opening a store while I was in my last year of university. I knew that I didn’t want to go into a nine to five office job – I wanted something that was hands-on and would allow me to put all the business theory I’d learnt into practice,” he says.

Having graduated from university, James then spent a month working in Domino’s Northwich store to see if a pizza delivery franchise was the right career for him. With his mind made up, James submitted his application and within six months, he had opened his store in Whitefield with the help of Domino’s head office team.

James adds: “Joining a franchise such as Domino’s was the ideal way for me to start my own business. All the suppliers, business processes and support were already in place and I could hit the ground running with the backing of a well known global brand. It was a bit daunting meeting with the bank to set up my finances, but I had a good business plan and this, combined with Domino’s track record and reputation, helped me to secure the funding I needed.”

James says that he is now enjoying the flexibility of being his own boss and thrives on the buzz of the store environment. With one store already open, his long-term plan is to own a total of 10.

“I’m so pleased I took the plunge and started my Domino’s franchise,” he sums up. “It is a bit of a departure from my studies at university, but I don’t regret it one bit. I love the flexibility and handson nature of the job and can’t wait to continue growing my business.” apply their experience to further units,” says Andy Hirst. “We give extensive support to our franchisees who want to do this.

With the backing of a global brand such as Domino’s, expanding your business in a franchised system is really like doing so with stabilisers.”

The cost of becoming a Domino’s franchisee is £280,000, and applicants will need access to around £120,000 of their own money. In return, say Domino’s,

www.papa.org.uk

they will provide a store and all the necessary support to help a new franchisee run a great business with good financial rewards. With one in three Domino’s franchisees now owning businesses worth over £1 million, this is no doubt a tempting opportunity for many operators (for further information, visit www.dominos.uk.com/franchising or contact Dawn Power by calling 01908 580657 or email dawn.power@dominos.co.uk).

Another great reas on to join us

%

40

SAVE UP TO 40% ON YOUR ADVERTISING RATES If you are planning any advertising – whether in your local press, Yellow Pages or even on TV – you can take advantage of PAPA’s arrangement with Media Booking Agency Headspace – it could save you up to 40% off the rates you pay!

Furthermore it’s a free service for members!

To Join visit www.papa.org.uk or call Suskia on 01291 636338 Email: admin@papa.org.uk

21

22-25_P&PApril10.qxd:Layout 1

9/4/10

16:47

Page 22

olive oil

Appreciating

olive oil

Do UK consumers and the food business at large truly understand how to assess and appreciate the taste of olive, or is more education as to its full potential required? As Pizza Pasta & Italian Food magazine discovered during the run up to the Sirena D’Oro olive oil awards held in the Campania region of Italy, much can be learnt from Italy’s own increasing determination to ensure that its consumers better understand the art of its appreciation.

Sirena D’Oro Awards The Sirena D’Oro (Golden Mermaid) Awards are organised by the Department of Agriculture for the Campania region and the town of Sorrento in collaboration with the Cities of Oil, Federap, Oleum and ICE, and is in its eighth year.

Olive oil awards are not uncommon in Italy, but the Sirena d’Oro, as well ultimately rewarding local olive oil producers with gold, silver or bronze mermaid awards (in light, medium and fruity categories), is preceded by the Lounge of DOP Oils event which also educates and involves local people in the appreciation of olive oil. This year, it ran a programme of cooking lessons, informative talks, oil tastings, art and entertainment alongside the judging.

At the Lounge of DOP Oils there was a showcase of the two best extra virgin olive oils for various DOP areas, which was hosted in the ornate, eighteenth century San Teadoro Palace (considered the “Salotto Buono” of Naples). These oils then went on to compete for the prestigious Mermaid awards, awarded to the best oils as judged by a judging panel, and including one award for the best Campania DOP oil.

22

pizzapasta AND ITALIAN FOOD

Olive oil from Campania The Campania region is in fifth place when it comes to the amount of land devoted to the cultivation of olives (Puglia is in first place, followed by Calabria, then Sicily and Tuscany). The main olive growing areas in Campania are Salerno, Benevento, Caserta, Avellino and Naples, and last year’s crop there amounted to over two and half million tons of olives with a 17.3% of oil yield amounting to 440,964 tons (7.4% of the national production).

According to ISTAT’s 2008 figures for Italy as a whole, the amount of olive oil produced by all of the producing areas totals 5,994 million tons, but only a small percentage of this ever reaches the bottling factories and actually enters the mainstream market due to the fact that there is a strong tradition of purchasing olive directly from local mills and farms (and to where many Italians will take their own olives to be pressed).

In 2008, the Campania region was placed among the first five Italian regions (including Tuscany, Lombardy, Emilia Romagna and Liguria), to export 53 million tons of olive to the international market. The Campania region April 2010

22-25_P&PApril10.qxd:Layout 1

9/4/10

16:47

Page 23

olive oil also currently boasts four DOP olive oils and for many years the Department of Agriculture has been promoting the Sirena d’Oro competition for DOP extra virgin olive oils.

Olive oil farming in Campania takes place, traditionally, in the rural parts of the region where it offers commercial opportunities as well as a means by which to preserve the landscape and protect its soil. According to the Department of Agriculture for the Campania Region, a reclassification of the oil farming areas has taken place in recent years enabling the recovery of some rare, native varieties.

However, there are still plans and initiatives to build further on this development.

The production system is characterised by small and family owned businesses that limits their preparedness to adopt technological innovation. Thus, a large number of milling and pressing olives farms are typical, and olive oil consumption can be defined as being ‘mature’, given its prevalence in Italian kitchens and culture and its vital role in the Mediterranean diet.

During the years 1992 to 2008, INEA on ISTAT figures revealed that the percentage change in Italian household expenditure for oil and fat purchase had declined by 13.1%, with a decrease of 3% in the last year (2008 compared to 2007), perhaps suggesting a move towards buying more mass market, cheaper oils . In contrast, restaurants have meanwhile been paying greater attention to high quality oils. The commercialisation of olive oil is in the hands of the producers, many of whom favour large distribution, yet sales of handcrafted packaging (cans) of olive oil direct from mills is still significant.

Sensory analysis Extra virgin olive oil is obtained by a mechanical process that involves washing, crushing, malaxation, centrifugation, storage, filtration, bottling and eventual distribution. The resultant oil has a high antioxidant content, as well as a good fatty acid composition and a unique flavour, and there should be no ‘off flavours’ when it comes

www.papa.org.uk

to tasting it. The quality of extra virgin olive oil can be defined by performing chemical and sensory analysis, and it is more understanding and familiarity with the nature of the latter which should enable consumers and the food industry to be better informed when it comes to tasting olive oils.

Sensory analysis can be carried out in the form of a panel test which works by defining a set process for determining the absence of any off-flavours (such as rancidity, mustiness, fustiness, muddiness or a winey/vinegary taste, which can all occur as a result of the oxidation, fermentation and microbial activity taking place in the constituent lipids, proteins and sugars in the oil) in order to describe the nature of the extra virgin olive oil.

Needless to say, trained assessors can recognise the positive sensory attributes of extra virgin olive oil – notably, tastes of artichoke, tomato, almond, sweetness, pungency, bitterness, grass, leaf and apple – which are all sought for successful production (according to the intensity of defects and the fruitiness of the oil, virgin olive oils are classified as extra virgin olive oils, virgin olive oil and lampante olive oil).

Challenging perceptions There are a lot of established views and perceptions about how olive oil ‘should’ taste. Often people will like what they are used to, and hold strong opinions as a result, and therefore not necessarily be open to appreciating the quality and attributes of oils they might not necessarily be used to. In other words, just because you like an olive oil does not necessarily always mean it is always of high quality, which is why a more systematic approach to taste testing can help out. For example, fruity characteristics as well as bitterness can both be good characteristics, but some would favour the fruitiness over the bitterness. Some people’s initial reaction can be “it’s tastes bitter”, “it burns” or “it’s acid”, but these are not necessarily ‘bad’ aspects.

Thus, perceptions, as well as the identification of the positive

sensory properties of high quality extra virgin olive oil can only really be learnt by direct experience and actual tasting which, in turn, means providing more information, educating consumers as to the wide variety of tastes on offer, and having trained tasting panels in order to ultimately improve the overall quality of oil and its production via an increase in the number of the varieties of olives being grown.

In Italy a collaboration between the Regione Campania (SeSirca) and the Laboratorio Chimico Merceologico della CCIAA di Napoli has led to the publishing of an extra virgin olive oil tasting guide (I profumi dell’olio), which even includes a specially designed taste test form aimed at children, encouraging them to identify different tastes, and record their impressions of the olive oils they try. The same approach is also being used with adult consumers, who can also avail themselves of tasting courses.

How to taste When tasting olive oil, ideally a small sample of the oil is usually put in a coloured glass (invariably blue), so that the oil’s visual aspects can be disregarded. The oil is warmed by holding the glass in the palm of the hand and covering

the top of it with the other hand.

The sample can then be swirled to help release its perfume via freeing up its constituent volatiles that are trapped beneath the hand over the glass. At this point, it is time to smell the sample, taking slow, deep breaths. Then, take a small sip of the oil, and make short, successive breaths, drawing in air through the mouth in order to aspirate the oil and further asses the aromatic nature via taste.

After this process, the oil can be swallowed, or spat out, and it’s time for the taster to ask themselves what their impressions of the oil are. What do they feel? Are there positive or negative sensations, and can they find the appropriate words to describe the nature of oil’s edible perfume’?

Cooking with olive oil The educational events organised in the run up to the Sirena D’Oro Awards at the Lounge of DOP Oils included cooking lessons with chefs from the CHIC Association Recipe idea

Muffins with extra virgin olive oil

Combine 570g stron g flour, 15g baking powd er, 240g extra virgin olive oil, 10g salt, 480g eggs, 240 cream, 216g milk, zes t of one lemon, zest of on e orange and 1 vanilla po d, three quarter fill so me muffin cases and bak e for 20 to 25 minutes ay 180oC.

Olive oil can be used in baking too as Italian master chef, Gennaro Volpe, demonstrated in his pastry workshop with some biscuits, cakes and muffins made using a medium fruity olive oil (one benefit being that when making pastry with butter, it needs to rest, but when olive oil is used, this is not required).

22-25_P&PApril10.qxd:Layout 1

9/4/10

16:47

Page 24

olive oil (Charming Italian Chef), whose job it was to demonstrate the proper use of extra virgin olive oil in the preparation of traditional dishes, but re-interpreted in a modern way for the purposes of engaging the interest of visitors to the event.

Enzo Coccia and colleague from La Notizia di Napoli (the first and the only pizzeria to be listed in the Michelin guide) demonstrated a novel, quick to cook, and very tasty twist, on pizza, by placing some ricotta cheese and a lemon leaf into a

folded and sealed calzone style ‘disc’ of pizza dough before frying it in extra virgin olive oil from Campania, and then removing the lemon leaf prior to serving.

The effect achieved was a perfectly cooked ‘fried pizza’ with a lemon fragrance, and all achieved in one to one and half minutes once the correct olive temperature had been achieved and maintained (indeed, the secret to this fast, hot cooking process - that extra virgin olive oil can more than cope with - is to obtain, then maintain, a high

enough cooking temperature that ensures that an even, golden colour is always achieved to the dough’s exterior).

The same extra virgin olive can be used for this process for some six to seven hours the chefs also advised, but after this time, its characteristics would change and not deliver the same result due to a an alteration in the nature of the all-important antioxidants that olive oil is famed for. Another consideration of this cooking process included the size of the fried pizza being cooked.

Pizza tips With Neapolitan pizza recently having been granted TSG status (Traditional Speciliaty Guaranteed), the educational cooking events at the Lounge of DOP Oils also featured some pizza making guidance, all designed to show how important the sourcing and use of products from the Campania region is in being able to make and create a true, authentic Neapolitan pizza. With a noticeable drive afoot these days from companies and Italy’s

Olive oil company opens doors Towards the end of last year the Di Carlo olive oil company (www.dicarlotipici.it), located in Buccino, near Salerno in Italy, opened its doors to its local Italian media and UK press for the first time, and is a good example of a larger scale olive oil producer still paying strong attention to high quality olive oil production due to the close ties the company maintains with its surrounding landscape and Potenza birthplace.

The company was founded by Domenico Di Carlo and his wife, Angela, who started the business as a small mill in Vietri di Potenza in the Basilicata region in the 1950s and has since gone on to develop national and foreign markets, including the UK over the past five years (most recently via its distributor here, Casa Julia plc, www.casasjulia.co.uk). Vietri di Potenza is now known as the ‘city of the oil’ as it is home to a branch of a trade association of the same name which started out in 1994, and now has offices across Italy, aiming to promote and preserve the culture of olive production.

It was in 2005 when Di Carlo’s new, modern production and bottling plant opened, bringing them automation, as well as flexibility in coping with the yearly crop of olives picked from olives groves that span 30 hectares of nearby countryside, but still be able to preserve all the organoleptic properties of the oil.

The types of olives that Di Carlo cultivate and use include Ogliarola, Racioppa and Cornarola, and over the years the company report that they have observed different taste requirements from different countries with the US market preferring a ‘neutral’ type of oil, for example.

The factory covers 11,000 square metres and produces extra virgin olive oil as well as the cheaper, sansa oil that can be used in everyday cooking. They have two production lines and five bottling lines and package their oil in glass and PET plastic bottles, as

24

pizzapasta AND ITALIAN FOOD

well as tin containers. Clear, ‘white’ glass bottles are used for their supermarket customers as Italian shoppers like to be able to see the colour of the oil (indeed, the company is part of a group that includes a supermarket business).

Di Carlo’s extra virgin olive storage areas features large stainless steel vats, which are maintained at an ambient temperature of

between 16 and 17oC all year round. By December, the tanks are full, with one container storing some 100,000 litres. In total they have a capacity to store up to 2,000,000 litres of oil if required, but it all depends on the quality of the yearly harvest.

The oil can remain in storage for up to a year, the ‘enemies’ of olive oil being temperature, light and air (oxygen). Extremes of hot and cold are not good for olive oil, and oxygen ingress can be damaging to its antioxidant content. Their oil is constantly checked for its quality and prior to bottling is filtered and blended in order to get as bright and clear an oil as possible. Their production is also taste tested four or five times a week.

The company has put great effort into securing various standards of quality accreditation and traceability measures, including Excellence’s Attestation issued by Certiquality, UNI EN ISO 9001;200, UNI EN ISO 14001:2004, BS OHSAS 18001:2007, EMAS, BRC Global Standard – Food for food oil packing and Kosher approval for extra virgin olive oil and pure olive oil.

At Di Carlo, all the firm’s employees have a spell working in the fields first before they are allowed to work in the bottling plant, so as to furnish them with a full understanding of the olive oil they are making.

April 2010

22-25_P&PApril10.qxd:Layout 1

9/4/10

16:47

Page 25

olive oil Enzo Coccia (centre) and colleague from La Notizia di Napoli put on a cooking demonstration, and also offered some advice on TSG standard Neapolitan pizza.

trade organisations alike to promote products from Campania, this was not surprising, and in tune with the ‘pizza’s not Italian, but Neapolitan’ message that is now coming from this region.

As you would expect, it was recommended that attention needs to be paid to using the right flour, oil type, tomatoes (St. Marzano) and even water, and in the process make good use of your eyes, mouth and nose, for without any of these senses, you are not in a position to make truly excellent pizzas. It was also suggested that the best wines to accompany Neapolitan pizza - such as Gragnano – can also only really be found in the area.

Other types of red wine would be too strong, it was suggested, and of course the olive oil used to dress the pizza (being the first thing a consumer notices due to its smell), also needs due

www.papa.org.uk

consideration, with Campania oils in particular, being suited to the job, and no more than 4g required (any more, and the taste of the pizza is overpowered, although a little extra oil can be added after the

pizza comes out of the oven).

Although popular, originally a ‘street food’ and made quickly, pizza should be a product of high quality was the message, and only by enhanced knowledge of the nature of its

constituent ingredients in the case of outlets serving TSG approved Neapolitan pizza, would consumers ultimately be in a better position to verify and fully appreciate its TSG credentials.

25

26-29_P&PApril10.qxd:Layout 1

9/4/10

16:48

Page 26

Drinks with style

(Picture courtesy of SABMillerOneRedEyePhilipMeech)

drinks

The variety and stylish nature of branded drinks from Italy means that all types of outlets across the pizza and Italian restaurant sector can add lucrative income streams to their business, whether encouraging customers to add a drinks purchase to their take-out order, serving up a well known brand of Italian lager with a meal, or experimenting with cocktails, after-dinner liqueurs and developing an aperitivo culture.

Image is everything There is no getting away from the fact that as well as taste, for many consumers, brands of Italian beverages are all about style and image, aspects that should not be underestimated by outlets here in the UK when it comes to choosing what to stock and promote.

No brand of Italian lager has become as synonymous with pizza in recent times as Nastro Azzurro Peroni has, but is it the beer’s taste, or its stylish Italian looks that consumers are really after? Peroni’s anecdotal, consumer-based research would seem to point to the latter.

According to Nielson MAT (November 2009), Peroni can claim to be the leading premium brand of lager in both Italy and the UK, and through careful marketing and design, has arguably become a style icon in its own right, as well as that essential accompaniment to pizza.

According to the feedback this popular brand gets from its 26

pizzapasta AND ITALIAN FOOD

regular consumer focus groups held every six months, the fact that British people associate this beverage with effortless, contemporary Italian style is the main reason behind why it has become so popular here. Indeed, according to Karen Raglione-Hall, marketing manager for Peroni Nastro Azzurro, British people are quite envious of this ‘natural style’.

“We were surprised by this reaction, but consumers love it, and love the brand and stylishness of it,” she observes, “as many love Italy, and the links to an al fresco style of eating and living.”

This strength of feeling no doubt explains, then, why the brand’s promotion and marketing focuses on image, and other icons of fashion and design from Italian cars to clothing and architecture. Peroni’s latest promotion will centre around up and coming fashion designers in both its on and off trade promotions, and feature several informative talks about Italian design to be held in London and April 2010

26-29_P&PApril10.qxd:Layout 1

9/4/10

16:48

Page 27

drinks Brighton for both the public and trade to attend.

PizzaExpress, of course, have had a long association with Nastro Azzurro and been at the heart of their brand’s uptake here, and are currently running a special ‘activate aperitivo’ promotion whereby a

special starter is served with a beer between five and seven in the early evening to attract early diners, as well as encourage them to indulge in something very Italian – an aperitivo.

All revved up Also cashing in on some famous Italian heritage and imagery (in this case, a supercar), is the launch in the UK of a premium soft energy drink endorsed by the world-renowned Tonino Lamborghini.

Tonino Lamborghini is the son of Ferruccio Lamborghini, who founded the legendary luxury sports car maker, Automobili Lamborghini in 1963. Tonino has since gone on to become a global business phenomenon in his own right, via a range of Tonino Lamborghinibranded luxury goods sold across a range of sectors including food,

Pizza demonstration night Delitalia Ltd customers were treated to a night of pizza, Italian wines and Peroni beer recently with a hands-on cookery demonstration hosted by Italian pizzaiolo, Atillio di Sciascio.

Using Molino Alimonti pizza flours, Atillio revealed the secrets of a perfect Italian pizza as attendees rolled up their shirt sleeves to create their very own pizza dough.

The dough was then topped with a selection of fresh ingredients before being baked in a traditional wood fired oven.

At the end of the night, a collection of light and crispy pizzas were enjoyed by everyone present alongside a selection of Primaterra wines - white (Sauvignon Blanc, Pinot Grigio, Chardonnay), Rose (Pinot Grigio Rosato) and Red (Merlot, Nero d’Avola, Primitivo), as well as Peroni Nastro Azzuro beer.

Molino Alimonti Pizza flours have been specifically developed to meet the demands of the pizza trade. Their ‘linea’ pizzeria range consists of five different products – each with very specific features, developed to satisfy the creative fantasies of every pizza chef. From fast rising dough to long fermentation dough using 100% Manitoba wheat, Molino Alimonti, is currently available exclusively though Eurostar Commodities Ltd and also the Italian wholesale distributor, Delitalia Ltd (for further information call 01422 377140 or visit www.eurostarfoods.co.uk). fragrances and clothing. Latest figures show sales of Tonino Lamborghini-branded products up 40 % to €130 million in 2008 (£116 million).

The Tonino Lamborghini Energy Drink is a carbonated, taurine-free energy drink (taurine being an amino acid regularly used as an ingredient in many energy drinks, but which the makers have chosen not to include on this occasion so as to minimise any chemical additions), blended with caffeine and vitamins B6 and B12 to provide an instant and sustained boost that can improve performance, sharpen reaction times, and prolong concentration during times of intense mental and physical exertion. Available in four variants – Original, Light, Apple and Fruits – it carries a recommended retail price of £1.29 for a 250ml can.

The packaging for the Tonino Lamborghini Energy Drink range is striking, with the aim of guaranteeing maximum shelf standout in an increasingly busy energy drinks fixture, and evoking the super car heritage of the Lamborghini name. An

www.papa.org.uk

elegant, slim-line, brightlycoloured aluminium can, it is emblazoned with the iconic bull, the Lamborghini family crest found on the badges of Lamborghini cars. As well as the name Tonino Lamborghini, which is written in the original Lamborghini font, the can also carries the slogan “Power of the Myth”.

Tonino Lamborghini Energy Drink is already available in many countries worldwide, including the US, and has quickly established itself as a major beverage brand globally. In the UK, it will be distributed exclusively by Birmingham-based Sterling Distributions.

“Tonino Lamborghini Energy Drink is a great-tasting and highly effective product boasting exceptional and unique brand values,” says James Hammond, managing director of Sterling Distributions. “There is no other product like it on the market, which is vital because the energy drinks category has become one of the most fiercely competitive spaces in retailing today. We’re confident that Tonino Lamborghini Energy Drink will 27

26-29_P&PApril10.qxd:Layout 1

9/4/10

16:48

Page 28

drinks marketing materials, and Calabro was born a year ago.

From day one everything needed to make the liqueurs came from Calabrian sources, with around 80% coming from Cariati orchards and the rest from citrus trees near the regional capital, Reggio Calabria. The fruit in question included clementine, bergamot – a lime-like fruit found only in Calabria – and liquorice and, in each case, forms one of only three ingredients.

in Italy, Germany and the USA and appeal to millions of consumers, Authentic liqueurs who are now expanding their from car-crazy Top Gear fans to Also new to the UK is a premium Calabro range to export a little those simply looking for a range of liqueurs from Calabro. piece of the region to palates premium and high-performance When two boys who grew up worldwide. energy drink.” together in a small town in The two 31-year-olds from Available in a range of pack Southern Italy decided they Cariati, grew up playing in each sizes to all retail channels, wanted to share the best of their others’ back yards and, having including multiple supermarket favourite Calabrese cuisine with decided they wanted to own their chains, independent retailers, the world it seemed a far off and own business one day, they never forecourt retailers, cash and ambitious dream. However, it has lost sight of that goal. They have carries and in the on-trade, the since proved no such idle already developed their Calabro brand has already secured listings ambition for Domenico Converso business – manned a dozen or so with a number of wholesalers, and Roberto Maiorano whose of their family members – to the report Sterling Distributions and award-winning liqueurs – made extent that last year they sold the launch is being supported solely from Calabrese-sourced 50,000 bottles of liqueurs. with high profile marketing ingredients – are now being sold But the ambitious business, activities. which is growing by the day Tonino Lamborghini Energy despite being launched in the Drink representatives will be teeth of a worldwide recession, driving around in specially is no overnight success. branded Smart Cars Domenico embarked on a handing out rman, Agostino Perrone, head ba career as a lawyer while merchandise such as he spent five years mini fridges, ice Connaught Hotel, London Ingredients learning how to build buckets, hats and Tves, 35ml Bols Genever, and market a business, shirts – all enhanced 4 raspberries, 5 mint lea sugar syrup, 60ml apple while Roberto studied with Tonino 30ml lemon juice, 20ml Bergamot or food hygiene at Lamborghini juice, 30ml float Calabro Clementine liqueur.

Cornell University in branding. Other Method New York and also initiatives, including ke all of the ingredients sha and completed a PhD in the TV advertising and Mix the fruit all glass filled subject at Beijing sponsorship are at the with ice. Strain in a highb t of Calabro floa University. The final piece planning stage (more with ice cubes. Add liquor and in the jigsaw arrived in the information can be found Bergamot or Clementine ves lea t min h wit h nis gar form of Corriere della Sera at www.lamborghiniand raspberry. graphic designer, Nicolas Vargas, energy.com). who provided the labelling and

AUTUMN GARDEN

28

pizzapasta AND ITALIAN FOOD

Winning taste The duo’s mothers, uncles and brothers are the people who make the products using traditional techniques in Cariati, and the distinctive mellow taste of Calabro liqueurs have proved instantly popular, report the company, with around 10,000 bottles being sold to cocktail bars and restaurants across Calabria (the fledgling company’s big break came after they decided to enter the well known Tutto Food expo in Milan).

“We decided to send a bottle of our bergamotto liqueur to Tutto Food because we wanted to give them a taste unique to Calabria,” explains Domenico Converso. “We were proud of it, but we sent it almost as a joke because we never thought we would have a chance of winning.”

However, the judges for the Niche Product category of the awards thought differently and gave Calabro the award for 200910. American buyers at the expo were so impressed they stepped in and promptly ordered two million bottles but, determined not to compromise the quality of the product, or the family nature of their new venture, the owners settled on and supplied 30,000 bottles to be sold at top-end establishments across the US. And now Calabro says that it is ready to bring their taste of Calabria to the UK. A privileged few might have already sampled Calabro thanks to the efforts of Agostino Perrone, the Como-born head barman of the Connaught Hotel in London.

After trying Calabro at the annual New Orleans-based Tales of the Cocktail event, Ago was so impressed he insisted on using it in his entry for the cocktail of the year competition. But there is no need to go to London, as Calabro

April 2010

26-29_P&PApril10.qxd:Layout 1

9/4/10

16:49

Page 29

drinks have opened their doors to UK businesses and potential distributors through their www.calabroliqueur.com web site, and where you can also place orders in Italian or English. They are also now offering other products to restaurants such as sun-dried tomatoes, melanzane and peperoncini, and there is even a perfume on offer (distilled from the bergamot the families pick).

“We are proud of our region and were very lucky to grow up in such a beautiful part of the world,” says Roberto Converso. “We decided a long time ago that we wanted to share the wonderful tastes of Calabria with the rest of the world and we are delighted to finally be doing just that.”

New campaign A brand new initiative this spring from Cellar Trends will reward outstanding bars and bartenders in the form of a new on-trade cocktail challenge, says the Italian sambuca brand, Luxardo, with the aim of expanding the usage of its different flavours with bright new seasonal serves for consumers to enjoy.

Original Luxardo Sambuca, plus black, cream, cranberry, pomegranate, spiced apple and raspberry styles have shaken up the potential of sambuca far beyond shot style drinks, and with the vibrant colours and flavours of the seven-strong Luxardo range, a whole new awareness for sambuca has been created as it evolves into a more mainstream spirit. Depth of flavour makes Luxardo Sambuca suited as the main ingredient in easy long cocktails and pitchers, and it is also ideal for layering, achieved by both experts and consumers alike.

As the UK’s top-selling

sambuca, Luxardo currently dominates in the on-trade with 60% of the market with growth at 5%, and can also claim to be a leader in the shots market, ahead of the whole tequila sector. In the off-trade, Luxardo leads the growth of sambuca and again outperforms Tequila (sambuca grew 15% year on year compared to Tequila's 8% growth according to AC Neilsen UK’s Speciality Spirits 2009 survey).

Cellar Trends is now launching the first major Luxardo Sambuca cocktail challenge this spring on a scale considered to be the most ambitious initiative for sambuca to date. With categories for bars as well as pubs, the Luxardo Challenge will train and reward, say the company, and, standing out from typical competitions, Luxardo will also reward bar winners who succeed in the all round challenge as getting the cocktail offering right has become a challenge for every busy outlet facing stricter responsible drinking standards, feel the company.

Off-trade, Luxardo flavours are now being stocked by numerous leading cash and carry outlets and all major wholesalers, serving independents. Miniatures of each of the seven flavours are also available and a good way for consumers to explore new flavours (Tesco has already given a nationwide listing to Luxardo Original Sambuca, Luxardo Passione black sambuca and Luxardo Raspberry Sambuca, and Luxardo Original continues to be widely stocked in both its 70cl and 50cl sizes).

New point of sale kits for retailers and cash and carry outlets include posters, display materials and recipes for new

Bar.10 returns The Bar Show will be back – this year returning to its original home, the Business Design Centre in London, where it was first launched ten years ago.

Taking place from 15 to 16 June 2010, Bar.10 will bring together industry leaders, key decision makers, international bar stars and contemporary style gurus from the UK hospitality industry, say the show’s organisers and will include a variety of brand new features including the London Cocktail Summit. Here, the world’s leading drinks experts, international bartenders, food and drink scientists and global brand owners will gather together for two days of experiments, demonstrations and talks from chief execs of the biggest drinks companies in the world (Akvinta, Cazadores, Leblon Cachaca, Bacardi, Havana Club, Pernod Ricard, Carounn Gin, Funkin, Geranium Gin, Gallaher, Goslings, El Dorado, Kaezen Design, Martin Miller’s Gin, Inspirit Brands, Ponthiers S.A, Love Drinks, Monin, Ron Barcelo and Wyborowa).

Findings will document the future trends of modern drinking and will be circulated internationally to spearhead a global conversation about modern drinking styles, reinforcing the Bar Show’s position as the centre of the bar world. The London Cocktail Summit will be organised by Jared Brown and Anistatia Miller from Mixellany with help and guidance from an esteemed collection of industry specialists, including Spike Marchant, Tony Conigliaro and many more.

Also new for 2010 are the invitation only morning sessions.

On both days Bar.10 is only open for invited guests from 10am-1pm, where after it opens to the rest of the trade.

Besides new initiatives, other returning features are Drink Factory, Tequila Embassy, Bartenders’ Theatre and not least Bar Build, where you can find everything you need to build or refurbish your next bar. Expect the very best in lighting, furniture and other essential bar build products along with club technology and audio solutions. Advice and inspiration will also be freely available with representation from the industry’s leading designers in Design Talks (to find out more visit www.barshow.co.uk).

Bar.10 will be the place to see some expert cocktail making skills being demonstrated.

long drinks, cocktails and layered cocktail shots – Luxardo shotails®.

For on-trade outlets, they include optics, posters for the back bar, tentcards, bar runners, pitchers, bar spoons, shot glasses. The Luxardo web site will be relaunched with many new features to educate consumers, and the virtual mixology room will also appeal to bars. Visitors will be encouraged to keep returning to discover new seasonal cocktails (for trade enquiries, call 01283 217703).

www.papa.org.uk

“Luxardo Sambuca is poised to become the spirit of the new decade,” says Catherine Rigby, marketing manager for Luxardo at Cellar Trends. “No other category and brand has succeeded in rising from its speciality status to becoming a widely used speed-rail spirit. The UK market has led this astonishing evolution, and Cellar Trends’ priority for 2010 is to work with trade customers to show the great potential of sambuca beyond shot serves.”

29

30-31_P&PApril10.qxd:Layout 1

9/4/10

15:04

Page 30

health and safety

Dealing with

health and safety law Here, in the second of two articles on health and safety law, Jonathan France (principal environmental health officer at Exova Food & Consumer Products) provides an overview of the health and safety law that food business must comply with, the type of enforcements that can be made by the local authority or HSE (Health and Safety Executive), and how best to deal with them.

A daunting prospect?

The visits of a health and safety inspector, whether on a routine visit or due to following up on an accident, may be a daunting prospect. Their job is to ensure that your business is complying with the law.

While there are many myths surrounding what is required within law, generally good management and common sense will ensure compliance with the law. But be under no illusion there is no defence in law of ‘common sense’, nor is there a defence of not knowing the law, so it pays to understand what would be required of you should an enforcement arise and how to deal with the situation effectively.

In restaurants, cafés, bars and shops the local council will enforce health and safety, while in manufacturing premises the Health and Safety Executive (HSE) will enforce health and safety law.

b) Arrangements for ensuring safe means of handling, use, storage and transport of articles and substances. c) Provision of information, instruction, training and supervision d) Provision of a safe place of work and provision and maintenance of safe access and egress to that workplace. e) Provision and maintenance of a safe working environment and adequate welfare facilities. (note: the above duties are all qualified by the term "so far as is reasonably practicable").

For employees, Section 7 (a-b) of the Health and Safety at Work act outlines that the duty of every employee while at work is to: a) take reasonable care for the health and safety of himself and others who may be affected by his acts or omissions at work.

What you need to know The main overriding piece of legislation in the UK is the Health and Safety at Work etc Act 1974, and it places duties on employers, contractors and employees alike. For employers this is to ensure the health safety and welfare of employees while they are work (Section 2 (1) (a-e)), and this extends to: a) Provision and maintenance of safe plant and safe systems of work.

30

pizzapasta AND ITALIAN FOOD

April 2010

30-31_P&PApril10.qxd:Layout 1

9/4/10

b) To co-operate with his employer or any other person, so far as is necessary, to enable his employer or other person to perform or comply with any requirement or duty imposed under a relevant statutory provision.

In other words, an employer does not have to take measures to avoid, or reduce, the risk if they are technically impossible or if the time, trouble or cost of the measures would be grossly disproportionate to the risk.

What the law requires is what good management and common sense would lead employers to do anyway. In other words, to look at what the risks are and take sensible measures to tackle them.

As a starting point, Under Section 2(3) of the Health and Safety at Work Act 1974 every employer with five or more employees is required to prepare (and revise as often as may be appropriate) a written statement of general policy with respect to the health and safety at work of their employees and the organisation and arrangements in force for the time being for carrying out that policy. The employer is required to bring the statement and any revision of it to the notice of all his employees.

This Health and Safety Policy should contain general statements of intent, dated and signed by the owner or chief executive, as well as have details of who is responsible for health and safety within the organisations.

Health and Safety arrangements (often split into arrangements such as fire procedures, emergency procedures, first-aid facilities, emergency procedures, risk assessment arrangements etc) which apply to all employees and specific arrangements, such as how to use certain pieces of equipment or how to handle certain substances which apply to specific employees only. All this might sound like a lot of paperwork, but the HSE offers an easy to use template on its web site (www.hse.gov.uk/risk /guidance.htm) Other regulations Under the umbrella of the Health and Safety at Work Act is a whole

www.papa.org.uk

15:04

Page 31

host of others regulations which also must be adhered to including the Management of Health and Safety at Work Regulations 1999. This requires employers to carry out risk assessments, make arrangements to implement necessary measures, appoint competent people and arrange for appropriate information and training.

The Workplace (Health, Safety and Welfare) Regulations 1992 cover a wide range of basic health, safety and welfare issues such as ventilation, heating, lighting, workstations, seating and welfare facilities.

The Personal Protective Equipment at Work Regulations 1992 requires employers to provide appropriate protective clothing and equipment for their employees, and the Provision and Use of Work Equipment Regulations 1998 requires that equipment provided for use at work, including machinery, is safe.

Manual Handling Operations Regulations 1992 covers the moving of objects by hand or bodily force and the Health and Safety (First Aid) Regulations 1981 covers requirements for first aid. The Health and Safety Information for Employees Regulations 1989 requires employers to display a poster telling employees what they need to know about health and safety.

Enforcement of the law The role of the enforcement officer from either the local authority or the HSE is to inspect businesses to ensure that they are complying with the law. They will also offer good advice on how to comply with the law. If a business is breaking the law, the enforcement officer has several options available to them. Then can issue verbal advice or instruction, an enforcement letter, improvement notice or a prohibition notice.

If you are breaking health and safety law, the inspector is likely to tell you what the problem is, advise you verbally and in writing what you need to do to comply with the law and explain why you should do so.

An improvement notice is

usually served where the law is being broken in a relatively serious way, or in a way that poses a risk to people. An example would be to train staff on the use of equipment, repair a damaged walkway, or conduct a risk assessment.

The improvement notice will specify the breach of law, say what needs to be done and why, and then give you a period of time of at least 21 days in which to comply. If you think the notice is unfair you can appeal against it at an employment tribunal, the details of which are usually given with the notice. The appeal will suspend the notice until a decision is reached by the tribunal. If you don’t appeal you must comply with the notice or as failure to do so will lead to prosecution.

If inspectors believe that your work activities give rise to a risk of serious personal injury, such as using a dough machine with a broken guard, or using a piece of electrical equipment that has exposed wires for example, a prohibition notice will be issued.

The prohibition notice requires you to stop that activity immediately. You must not resume the activity until you have taken action to remove or control the risk, as not doing so will result in your prosecution. The prohibition notice will explain why the inspector thinks there is a risk of serious personal injury. It may also state whether a law is being breached and what you need to do to reduce or control that risk Are enforcement officers always right?

On many occasions Exova assists clients when enforcement officers try to enforce recommendations or good practice. If you receive a letter, have a look to see if it states what the law states you should do. Often, I have seen poorly worded letters only informing the business of the regulation title and what is wrong, when ideally letters should also include a quote of what the law actually states.

Making sure that clients meet the letter of the law is essential of course to avoid prosecution, but at Exova our role is to advise on how best to implement legal

requirements that also meet the needs and size of the business.

Recently, for example, Exova advised a client who had received an enforcement notice concerning a fire door in their business that had a ‘break glass’ bolt. The officer stated the general regulation name and to remove the bolt. However, the specific legislation stated that fire doors should be easily open-able in the case of an emergency, which this fire door was.

Very few enforcement officers will recommend something that is not a good idea for a business, but sometimes, their recommendations are not always commercially feasible (or reasonably practicable). In the case of the fire door, the officer had a good point and the enforcement made sense, but he failed to take into account that the door was in a retail establishment and previous ‘push bar’ designs had been easily run through by shop lifters! We were able to work with the retailer and enforcement authority to ensure a solution that met legal requirements and also the needs of the business.

Exova offers a training course in Effective Management of Enforcement Challenges. The one day course looks at how enforcement challenges are triggered, how to avoid legal action and damage limitation (for more information email advisorytraining.suttoncoldfield@ exova.com or telephone 0121 206 4100).

31

32_P&PApril10.qxd:Layout 1

9/4/10

15:07

Page 32

a pizza my world

A Pizza My World Patricia Thomas is operations director of Domino’s Pizza.

Originally from Detroit, Patricia first joined Domino’s in the USA as a store manager in 1988. She then held a number of roles with the company all linked to training and development. In 2000, Patricia became vice president of learning and development at Domino’s World Resource Centre in Michigan.

During her time at the World Resource Centre, she also developed the Operational Evaluation Report (OER) which today remains the gold standard for Domino’s store audits across the globe. Patricia joined Domino’s Pizza UK and Ireland as operations director in 2006.

-9.00am

8.00 8/9am I start the day by checking my emails before I come into the office. I live about half an hour’s drive from Domino’s head office in Milton Keynes so it gives me time to get ready for the day before I come in. On the way, I drive past our stunning new commissary and head office which is set to open later on this year. You can see the Domino’s illuminated sign

from the road – we all can’t wait to move in! I pick up my usual skinny latte and arrive in the office.

11.00am

10.0010-11.00am I catch up with my team to see how our stores are doing and run through our sales and Out The Door (OTD) times for the night before. We’ve had a good start to the week and with the weather set to stay cold and wet (but perfect for pizza), we’re looking forward to another busy weekend.

Then it’s straight into a meeting with a prospective new franchisee.

We’re opening at least 50 new stores each year so, in addition to the fantastic franchisees we already have here at Domino’s, we’re looking to recruit a few really good new ones to help keep our growth plans on track. We’re looking for franchisees who share our passion and enthusiasm for a fantastic product and outstanding service. It’s a good interview – this candidate has great potential and would fit in really well with the Domino’s culture. As soon as they’re approved, we’ll get them booked onto our franchise development programme. .00pm

1.00-2 1-2.00pm Lunch? I never stop for lunch!

Today’s our menu advisory board so I get to try a range of tasty new

products and see what our development chef has been working on. A number of our franchisees also sit on the menu advisory board so it’s a great opportunity to have a catch up with them and hear how they think the products would work in their stores and across a range of different locations. I especially love the meat topped pizzas and we’ve got a couple of amazing new combinations today – I just have to have more than one slice!

-5.00pm

3.00 3-5.00pm After a feast of exciting new products, I’m off to visit one of the 55 new stores we opened last year.

The store has a five star OER, which means it’s already scored the highest possible rating in our quality audit programme.

Domino’s is committed to maintaining the highest quality and standards and our OER (operations Evaluation Report) scheme is a crucial part of this.

As we’re opening at least 50 new stores a year, it’s essential we’re doing everything we can to get them off to a great start. I like to do as many visits as I can to see how things are going and it also gives me a great opportunity to check out the new store design in various locations. The store looks fantastic and is running like a dream. I can see they’ve all completed their dough management training too as the crusts on their pizzas are well risen – perfect for dunking in a garlic and herb dip!

00-6.00pm

5.

5-6.00pm I leave the store at 5pm. The team are ‘stocked to rock’ and all set for the evening rush. Everyone’s pumped up and ready to deliver great pizzas across the town this evening.

Having left the store, I return to the office for a couple of hours to catch up on my emails and start to check our Real Time stats to see how the stores are performing tonight.

I take a look on Facebook too. I originally started using it as a way 32

to speak to my family back in the States but these days I’m using it more and more to communicate with stores and franchisees. While I’m on Facebook, I also visit our Domino’s fan page and see how many more people have signed up to the new Superfan application. We’re almost up to our next target number of Superfans, which will release a new voucher code and goodies for our Facebook users.

In my job, there’s no real ‘day end’ but as it’s Tuesday today, I rush home at 7.30pm. My husband Adrian and I invite our neighbours over for pizza every week – using Domino’s Two for Tuesday deal of course!

We order our pizzas online and I can’t help but add in some Chocolate Melts. I’ve got a bit of a sweet tooth and these are just the most amazing desserts with a gooey chocolate centre. Our online pizza tracker tells me our order’s now on the road so I have just enough time to fix everyone a drink before it arrives.

With pizza in hand, we watch a few repeats of the new TV show we’re sponsoring – Take Me Out. It’s a bit of a cheese-fest dating show and a great way to relax. I can’t wait until Britain’s Got Talent starts again this spring though – it’s such a huge show and I’m always amazed by the ‘talents’ this country has!

Tomorrow’s going to be another busy day as we’re starting to collate entries for our annual awards in Las Vegas this summer.

This year is the 25th anniversary of Domino’s here in the UK and the 50th anniversary for the States so it’s going to be big celebration. I’m looking forward to showcasing the very best of our franchisees and team members to our Domino’s colleagues from across the globe. Domino’s UK and Ireland have won the international manager of the year award for three years running so, with the wealth of talent we have here, I’m hopeful we’ll have more awards to pack in our suitcases home this year.

April 2010

33_P&PApril10.qxd:Layout 1

9/4/10

16:50

Page 33

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

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

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

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

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

✁

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

Pizza Delivery/ Take-away Agency/PR

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

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

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

Card No: ________________________ Valid From _______ /_______

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

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

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

Name on Card:__________________ Post Code_________________

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

House No. _______________ (for security purposes only)

Subscribe on line at www.papa.org.uk www.papa.org.uk

33

34_P&PApril10.qxd:Layout 1

9/4/10

16:50

Page 34

✃

WIN a case of

Moretti beer!

Casa Julia PLC will supply one lucky person with a case of 24 x 33cl Moretti Beer.

All you need to do is complete and return this reader survey Entries must be in before 31/5/10. And one lucky winner will be drawn at random

Pizza Pasta & Italian Food Reader Survey 2010 You

Benefits

Contact name:......................................................................................................................

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

The following benefits are available to magazine subscribers. Please state which you use, are aware of, or are interested in.

Business address:................................................................................................................

Fixed rate credit and debit card facilities: Use ❑ Aware ❑ Interested in ❑

Telephone number:...........................................................................................................

Media buying: Use ❑ Aware ❑ Interested in ❑

Email address: ......................................................................................................................

Discounts on electrical testing: Use ❑ Aware ❑ Interested in ❑

(Please tick) I am a

Discounts on business insurance: Use ❑ Aware ❑ Interested in ❑

❑ supplier ❑ restaurant ❑ delivery outlet ❑ other (please state)

Discounts on van insurance: Use ❑ Aware ❑ Interested in ❑

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

Discounts on rent/rate reviews: Use ❑ Aware ❑ Interested in ❑

(Please tick) I am a

Updates on legislation (via email): Use ❑ Aware ❑ Interested in ❑

What you read

The Pizza Pasta & Italian Food Association trade web site at www.papa.org.uk offers extra support and information that’s available to magazine subscribers. Please state which you use, are aware of, or are interested in.

What food trade magazines do you read regularly? (tick those applicable)

Market data: Use ❑ Aware ❑ Interested in ❑

❑ Pizza Pasta & Italian Food ❑ The Grocer

Technical advice: Use ❑ Aware ❑ Interested in ❑

❑ Caterer & Hotelkeeper ❑ Restaurant

Recipes: Use ❑ Aware ❑ Interested in ❑

other (please state) ............................................................................................................

On-line tendering service: Use ❑ Aware ❑ Interested in ❑

Which parts of Pizza Pasta & Italian Food most interest you? (tick those applicable)

Indexes to suppliers: Use ❑ Aware ❑ Interested in ❑ Are there any other benefits you would find useful?

❑ industry news ❑ people profiles ❑ supplier listings ❑ food features

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

❑ opinion articles ❑ the advertisements ❑ equipment features

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

❑ company profiles ❑ operator profiles

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

❑ magazine subscriber ❑ PAPA member ❑ reader

When you receive your magazine, which part do you read first? ....................................................................................................................................................

Get involved

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

Would you like to contribute to the magazine? If so, how?

What other things would you like to see in the magazine?

❑ I’d like to write a specific article on a certain topic.

❑ letters page ❑ recruitment section ❑ other (please state)

❑ I’d like to comment on news stories.

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

❑ I’d like to offer advice and opinions from my experience in the business.

Do you have any other comments to make about the magazine? .................................................................................................................................................... .................................................................................................................................................... .................................................................................................................................................... .................................................................................................................................................... ....................................................................................................................................................

Magazine subscribers and PAPA members can receive an electronic version of the magazine and are notified of this by email upon publication. Do you find this useful? ❑ No ❑ Yes ❑ I’m not aware of it

❑ I’d like to send in some pictures. ❑ Other (please state) .................................................................................................................................................... ....................................................................................................................................................

We are always keen to receive information from businesses in our industry, so if you have any news or information, please make sure you remember to include us on your media lists. News and information should be sent to clare@jandmgroup.co.uk Post to: PAPA, Association House, 18c Moor Street, Chepstow, NP16 5DB or fax back to (01291) 630402

35_P&PApril10.qxd:Layout 1

9/4/10

15:09

Page 35

new products Updated Therma 20 thermometer The improved Therma 20 Thermistor Thermometer has been specifically designed for use in the food production and catering industries with HACCP, due diligence and health and safety procedures in mind, and now includes 'Biomaster' additive which reduces bacterial growth. The low battery consumption electronics are powered by three AAA batteries, giving the instrument exceptional battery life of a minimum of five years. The auto power-off facility turns the instrument off after ten minutes.

It displays temperature over the range of -39.9 to 149.9 °C with a high system accuracy of ±0.4 °C. Hand held, it can be used in low ambient working temperatures down to -20 °C, meets the European Standard EN13485 for temperature monitoring of quick frozen foods requirements. The thermometer

is priced at £65 excluding probe, VAT and carriage (call 01903 202151 or visit www.etiltd.com).

Straight down the middle – new Synergy option from Victor Victor’s versatile Synergy drop in units for foodservice counters, available in heated and refrigerated format, are now available with flat glass gantry screens - offered in full height, fully enclosed screen type or sneeze version.

The Synergy range - the working component of a foodservice counter - provides an economical alternative to bespoke counters, helping the smaller operator build up counter run at a pace to suit them. The new gantries are in addition to the popular curved screens, both of which are available in toughened glass with bevelled edges, and offered in a range of sizes. A range of five different models, in up to five sizes and prices begin at £2555 for a refrigerated unit, and £1600 for a heated unit (call on 01274 722125 or visit www.victoronline.co.uk).

www.papa.org.uk

Andromeda announces launch of Real Time GPS Order & Driver Tracking Andromeda has announced the launch of a fully integrated real-time GPS driver and order tracking solution for its delivery POS solution – a real time tracker allows consumers to follow their order from the kitchen to the door, in real time, and enables restaurant operators to see all of their drivers and orders in real time and which link to Andromeda’s award winning Rameses EPOS software.

GPS Driver Tracking allows stores to track their driver’s journeys to and from the store in real time, allowing you to accurately

measure their delivery times. Using their 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 (call 0870 118 8010 or visit www.androtech.com).

Profit with pizza ovens from Pantheon Pizza is generating healthy sales during the current gloomy financial climate and Pantheon’s latest include the PO4 single deck model (the ideal solution for pubs, clubs, takeaways and restaurants wanting to offer well cooked pizzas without having to make a large investment) and for where pizzas are a mainstay of the menu, a two deck option, the PO4+4.

Each deck holds 4 x 12” pizzas and features a 60cm x 60cm refractory brick base that ensures perfect heat distribution and promotes rapid cooking. Pizzas can be cooked directly on the brick base to achieve a perfect crispy finish or, if preferred, can be placed in a baking tray first. The units can be supplied ready for either 32amp single phase or three phase electricity and Pantheon’s all encompassing 12 months parts and labour warranty applies (call 0800 046 1570 or visit www.pantheonce.co.uk).

35

36-39_P&PApril10.qxd:Layout 1

9/4/10

15:09

Page 36

index registered suppliers Cater-Bake UK South Boundary Road, Knowsley Industrial Park, Merseyside, Liverpool, L33 7RR Contact: Mark Hutchings Tel: 0151 548 5818 / Fax: 0151 548 5835 www.cater-bake.co.uk sales@cater-bake.co.uk The following businesses are members of The Pizza Pasta & Italian Food Association (PAPA) and subject to its rules and guidelines. While the Association cannot guarantee the products and services supplied by those listed, it does believe that those listed are reputable and is confident in recommending them.

The Pizza Pasta & Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB Telephone: 01291 636335 or email kevin@jandmgroup.co.uk

C K Food (Processing) Limited 70 Northumberland Avenue Hull, Yorkshire, HU2 0JB Contact: Omar Bhamji Tel: 01482 589961 / Fax: 01482 222776 obhamji@ckfoods.karro.co.uk

REGISTERED SUPPLIERS

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

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

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

Dairygold Food

Beacon Foods Limited Brecon Enterprise Park, Brecon, Powys LD3 8BT Contact: Jeanette Sleeman Tel: 01874 622577 / Fax: 01874 622123 sales@beaconfoods.co.uk Benier UK 56 Alston Drive, Bradwell, Abbey, Milton Keynes MK13 9HB Contact: David Marsh Tel: 01908 312333 / Fax: 01908 311481 www.benier.co.uk sales@benier.co.uk

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

Casa Julia PLC 11 Springwood Drive, Braintree, Essex CM7 2YN Contact: Vincenzo Santomauro Tel: 01376 320269 / Fax: 01376 349436 info@casajulia.co.uk

36

pizzapasta AND ITALIAN FOOD

Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Paul Bates Tel: 01749 838100 / Fax: 01749 831247 paulbates@eurilait co.uk www.eurilait.co.uk Eurostar Commodities Ltd 8 West Lodge Cresent, Ainley Top, Huddersfield HD2 2EH Contact: Jason Bull Tel: 01422 377140 / Fax: 01422 372858 jason@eurostarfoods.co.uk Glanbia Cheese Ltd Brunel Court, Rudheath Way, Northwich, Cheshire CW9 7LP Contact: Alan K Rogers Tel: 01606 810900 / Fax: 01606 48680 arogers@glanbiacheese.co.uk GRH Food Company Ltd Cromlech Fields, Y Ffor Pwllheli Gwynedd LL53 6UW Contact: Mr Shaun Johnson Tel: 01766 810062 / Fax: 01766 819001 ssj@grhltd.co.uk sales@grhltd.co.uk

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

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

Equipline Ltd Ashley House, Ashley Road, Uxbridge Middlesex UB8 2GA Contact: Dena Elderfield Tel: 01895 272 236 / Fax: 01895 256 360 dena@equipline.co.uk www.equipline.co.uk

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

Hugall Services Limited Unit 16 Bessemer Park 250 Milkwood Road, Herne Hill, London, SE24 0HG Contact: Mr Robin Usher Tel: 0207 738 6104 / Fax: 0207 738 3994 robin@hugallservices.co.uk Integer Computers 167 Heywood Road, Prestwich, Manchester, M25 1LB Contact: Geoff Whittle Tel: 0161 7987307 / Fax: 0161 7733151 geoff@integeruk.com www.integeruk.com Jestic Unit 5 Kingstanding Business Park Kingstanding way, Tunbridge Wells, Kent TN2 3UP Contact: Tim White Tel: 01892 502 410 / Fax 01892 618 826 Email: info@jestic.net www.jestic.co.uk Kingdom Cheese Co. Glenfield Industrial Estate, Cowdenbeath, Fife KY4 9HT Contact: Phil Morgan Tel: 01383 610114 / Fax: 01383 610526 phil@kingdomcheese.com www.kingdomcheese.com

Kiren Foods Unit 3 Small Bridge Industrial Park Riverside Drive, Rochdale Lancashire OL16 2SH Contact: Mr Nazir Mackmood Tel:01706 526732 / Fax: 01706 869749 nazir@kirenfoods.com La Pizza Company Ltd Units 25-26, Holmbush Industrial Estate, Holmbush Way, Midhurst, West Sussex GU29 9HX Contact: Chris Dickinson Tel: 01730 811490 / Fax: 01730 811491 chris.dickinson@lapizzacompany.com Contact: Richard Jansen Richard.jansen@lapizzacompany.com www.lapizzacompany.com Leathams PLC 227-255, Ilderton Road, London, SE15 1NF Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com Martin Mathew & Co 140 High Street, Cheshunt Herts EN8 0AW Contact: Mr M.J. Donnelly Tel: 01992 641641 / Fax: 01992 641333 matthewdonnelly@martinmathew.co.uk www.martinmathew.co.uk

NEW Meadow Cheese Co. Limited MEMB Hazel Park, Dymock Road, ER Ledbury, Herefordshire HR8 2JQ Contact: Robert Kennedy Tel: 01531 631300 / Fax: 01531 631300 robert.kennedy@meadowcheese.co.uk www.meadowcheese.co.uk Minster Fine Foods Limited Park View House, 16 South Street Bourne, Lincolnshire PE10 9LT Contact: Ellyot Doyle Tel: 01778 394333 / Fax: 01778 394111 ellyot@minsterfinefoods.co.uk www.minsterfinefoods.co.uk Montana Bakery Limited Blackthorne Road, Poyle Industrial Estate, Colnbrook, Berkshire SL3 0AP Contact: Mr Paul Cook Tel: 01753 760 800 / Fax: 01753 760 801 paul@montana.bakeries.co.uk Paramount 3 Newtech Square, First Avenue, Deeside Industrial Park, Deeside, Flintshire CH5 2NT Contact: Phil Goodall Tel: 01244 838000 / Fax: 01244 838100 phil.goodall@paramountfoods.co.uk www.paramountfoods.co.uk Pasta King (UK) Ltd Plantation House, Milber Trading Estate, Newton Abbot, Devon TQ12 4SG Contact: Sue Davenport Tel: 0800 458 7898 / Fax: 01626 334481 www.pastaking.co.uk sales@pastaking.co.uk

February 2010

36-39_P&PApril10.qxd:Layout 1

9/4/10

15:09

Page 37

index registered suppliers

Pasta Reale Ltd Pasta Reale House, Fleming Way, Crawley, West Sussex RH10 9JW Contact: Chris Redman Tel: 01293 649700 / Fax: 01293 649741 pasta@pastareale.com www.pastareale.com Pizza Plus Foodservice Elliott Street, Preston PR1 7XN Tel: 01772 897 696 / Fax: 01772 252 808 Contact: Chris Smith chris@pizzaplusfs.co.uk Contact: Chris Smith cathy@pizzaplusfs.co.uk Saputo Cheese (UK) Ltd The Creamery, Aberarad Newcastle Emlyn, Carnarthenshire, SA38 9QD Tel: 01239 710424 / Fax: 01239 710175 www.saputo.com ServEquip Ltd 214 Purley Way, Croydon, Surrey CR0 4XG Contact: Diane Bowker Tel: 0208 6868855 / Fax: 0208 6817509 info@servequip.co.uk www.servequip.co.uk Stateside Foods Ltd 31 – 34 Great Bank Road, Wingate Industrial Park, Westhoughton Bolton BL5 3XU Contact: Ian Kent Tel: 01942 841200 / Fax: 01942 841201 sales@stateside-foods.co.uk www.stateside-foods.co.uk The Fresh Pasta Company Compass House, Merthyr Tydfil Industrial Park, Merthyr Tydfil Contact: Sole Nasi Tel: 0845 603 7746 pasta@thefreshpastacompany.com www.thefreshpastacompany.com

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 RETAILERS Aldi Stores Ltd Holly Lane, Atherstone Warwickshire CV9 2SQ Contact: John Richardson Tel: 01827 710 865 / Fax: 01827 710 899 bd1@aldi.co.uk Bottelino’s Rockwood House, Frenchay Road, Downend, Bristol BS16 2RA Tel: 0117 958 5214 / Fax: 0117 958 3150 Contact : Mike Botta mike@il-bottelino.demon.co.uk Domino’s Pizza Group Limited Domino’s House, Lasborough Road Kingston, Milton Keynes MK10 0AB Tel: 07764 313783 Contact: Andrew Emmerson andrew.emmerson@dominos.co.uk www.dominos.co.uk Firezza Limited 12 All Saints Road, London W11 1HH Contact: Edin Basic Tel:0207 2210020 Fax: 0207 2438178

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

The Pizza Pasta & Italian Food Association is the

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

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

Perfect Pizza Gailey Park, Gravelly Way Standeford, Staffordshire WV10 7BW Contact: Paul McGee Tel: 01902 797100 / Fax: 01902 797 111 paulmcgee@perfectpizza.co.uk www.perfectpizza.co.uk

NEW Pizza Face MEMB ER 35 St. Georges Road, Brighton, BN2 1ED Contact: Bertie van der Beek Tel: 01273 699082 www.pizzafacepizza.co.uk Pizza Hut UK One Imperial Place Elstree Way, Borhamwood Herts WD6 1JN Contact: Mr Hugh Wood 0208 732 9000 Hugh.wood@pizzahut.co.uk Pizza Pan 3 Andover Road Winchester, SO23 7BS Contact: Toqeer Kataria Tel: 01962 865 765 toqeerkataria@hotmail.com Pizza Pioneer 3 Market Street, Bury, Lancashire BL9 0BW Contact: Ezzett Alkaptan Tel: 0161 763 1813 ealkaptan@hotmail.com www.pizzapioneer.com Pizza Uno 51 St Lukes Ter, Sunderland Tyne & Wear, SR4 6NF Contact: Mr Hussein Tel: 0797 1885563 / Fax:0191 565 3459 mohsenuno@hotmail.com Village Pizza Limited PO Box 2941 Caterham, CR3 6UH Contact: Katy Habiban Tel: 01883 337633

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

RETAIL RESTAURANTS TAKEAWAY DELIVERY OUTLETS Amigo’s Pizza West Midlands - Tel: 07950793999 Bens N.Ireland - Tel: 028 2564 3399 Chico’s Pizza Ltd Barnsley - Tel: 01926 731919 Bella Napoli Tel: 0141632 4222 Bistro Bianconi Ireland - Tel: 9531 4060400 Clark’s Bakery Dundee - Tel: 01382 641048 Di Maggio’s Restaurant Group Glasgow - Tel: 0141 221 6100 Giacopazzi’s Scotland - 018907 50317 Italian Pizza Experts Middlesex - Tel: 01932 222909 Kiren Foods Lancashire - Tel: 01706 526732 La Favorita Tel: 0131 5542430 Mr Mark Niven Southampton - Tel: 07974 708299 Papa Pizza Aberdeen - Tel: 01224 211700 Perfect Pizza Wolverhampton - Tel: 01902 797100 Pizza Margarita Lancaster - Tel: 01524 68820 Pizza Pantry Cornwall - Tel: 01872 279725 Pizza on Broadway Surbiton - Tel: 0208 3399933 Pizza Xpress Hampton Hargate - Tel: 01733 893344 Sayers The Bakery Limited Bolton - Tel: 01204 555155 Solomon Grundy N.Ireland - Tel: 028 256 59602 The Pizza Shop Glasgow - Tel: 07915 655198 Village Pizza Surbiton - Tel: 020 8399 2293 London - Tel: 020 7708 2255 Twickenham - Tel: 020 8892 0400 Morden - Tel: 020 8640 2200 Eastcote - Tel: 020 8426 2026 Winstons Pizza Co Lancashire - Tel: 01695 627692

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

The Association is given direction by a Management Committee comprising:

Russell Allen Basilico*

Phil Welberry Perfect Pizza

Mark Edmonds Whitworth Bros Ltd

Maurice Abboudi Consultant/Domino’s*

Ian Kent Stateside Foods*

Alan Rogers Glanbia Cheese*

Jason Smith Tulip Foodservice*

Phil Goodhall Paramount Foods

Ian Saunders 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)

37

36-39_P&PApril10.qxd:Layout 1

9/4/10

15:09

Page 38

index of products ANCHOVIES

COMPUTER SOFTWARE Integer Computers

Donatantonio Ltd Martin Mathew & Co

CONCENTRATES

BACON (PRE-COOKED) Leathams PLC Tulip Food Service Ltd

Allied Mills C K Food (Processing) Ltd DELIVERY BAGS/POUCHES

BEERS C Carnevale Casa Julia PLC

BEVERAGE SYSTEMS C Carnevale Whitco Catering & Bakery Equipment Ltd CAPERS Donatantonio Ltd Martin Mathew & Co Whitco Catering & Bakery Equipment Ltd

Beacon Foods Limited Eurilait Ltd Leathams PLC

Beacon foods Limited Stateside Foods Ltd

Beacon Foods Limited Meadow Cheese Co Ltd DISH/GLASS WASHERS Whitco Catering & Bakery Equipment Ltd Equipline Ltd Whitco Catering & Bakery Equipment Ltd DOUGHBALLS

DOUGH MIXERS

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

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

CHEESE (ITALIAN) Leathams PLC

DRINK SUPPLIERS - SOFT

CHEESE (MOZZARELLA)

C Carnevale EQUIPMENT SERVICING

C Carnevale Glanbia Cheese Ltd Kingdom Cheese Co CHEESE (PARMESAN) Eurilait Ltd Leathams PLC C Carnevale COFFEE EQUIPMENT Whitco Catering & Bakery Equipment Ltd COMPUTERS Integer Computers COMPUTER DELIVERY MANAGEMENT SYSTEMS Integer Computers 38

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

COFFEE

GARLIC PUREE

DESSERTS

La Pizza Company Ltd Pizza Plus Foodservice Stateside Foods Ltd

CHARGRILLED VEGETABLES

La Pizza Company Ltd Stateside Foods Ltd Beacon foods Limited

DISPLAY EQUIPMENT

CASH REGISTERS

GARLIC BREAD

Cooktec Whitco Catering & Bakery Equipment Ltd

BEVERAGES C Carnevale

FRUIT (CANNED) C Carnevale Martin Mathew & Co

Allied Mills C Carnevale DeCecco UK Ltd Whitworth Bros Limited FLOUR (PIZZA) Allied Mills; Casa Julia PLC Salvo CFS Whitworth Bros Limited FOOD SUPPLIER Stateside Foods Ltd Tulip Food Service Ltd

pizzapasta AND ITALIAN FOOD

GARLIC SPREAD/MIXES

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 Benier UK Equipline Ltd Whitco Catering & Bakery Equipment Ltd

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

Whitco Catering & Bakery Equipment Ltd

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

ICINGS

PEPPERONI

HOT BOXES

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

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

MEAT

PINEAPPLE

C K Food (Processing) Ltd Tulip Food Service Ltd

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

MEATS HALAL Minster Fine Foods MEATS (ITALIAN) Leathams Plc MIXES C Carnevale Whitco Catering & Bakery Equipment Ltd OILS C Carnevale OLIVE OIL DeCecco UK Ltd Donatantonio Ltd Leathams PLC Martin Mathew & Co

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

PIZZA CRUSTS/BASES La Pizza Company Ltd Paramount Pizza Plus Foodservice Stateside Foods Ltd PIZZA DISPLAY RACKS Paramount PIZZA FORMERS Cooktec Whitco Catering & Bakery Equipment Ltd PIZZA MAKING SYSTEMS Benier UK Cater-Bake UK Jestic Paramount Servequip Whitco Catering & Bakery Equipment Ltd PIZZA OVENS Equipline Ltd Hugall Services Jestic Pizza Plus Whitco Catering & Bakery Equipment Ltd PIZZA POUCHES Cooktec Jestic Whitco Catering & Bakery Equipment Ltd PIZZA SAUCES Beacon Foods Limited C Carnevale Donatantonio Ltd Martin Mathew & Co Paramount Pizza Plus Foodservice Stateside Foods Ltd PIZZA TOPPINGS (FISH) C Carnevale; Martin Mathew & Co Paramount PIZZA TOPPINGS (MEAT) C Carnevale Martin Mathew & Co Paramount Pizza Plus Foodservice Minster Fine Foods Stateside Foods Ltd Tulip Food Service Ltd PIZZA TOPPINGS (VEG) C Carnevale Paramount PREMIXES (BREAD) Allied Mills PREMIXES (CAKES) Allied Mills

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

February 2010

36-39_P&PApril10.qxd:Layout 1

9/4/10

15:10

Page 39

CLASSIFIEDS

glasswashers & dishwashers EXPERT ADVICE - SALES AND SERVICE SUPPORT NATIONWIDE

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

SAVE WITH

EASY FINANCE OPTIONS AVAILABLE

NELSON

DISH & GLASSWASHING MACHINES

CALL FREE

0800 592 833

To advertise in

pizzapasta AND ITALIAN FOOD

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

WOOD & GAS OVEN UNIVERSE PIZZA LTD SHOWROOM & TESTER KITCHEN

320, KENTISH TOWN ROAD

LONDON

www.universepizza.it ROTATING BAKING PLATE: NO NEED TO ROTATE PIZZAS TO ENSURE EVEN COOKING CONTROL OF ROTATION SPEED DURING COOKING PROCESS VIEWING WINDOW: YOU CAN SEE YOUR PIZZA MOVING

GAS SUPPLY STONE HEARTH

FIXED BAKING PLATE STONE HEARTH WOOD AND GAS SUPPLY

16 OVEN MODELS FOR YOUR RESTAURANT ROTATING BAKING PLATE: ASSURES HOMOGENEOUS BAKING SIGNALS YOU WHEN PIZZAS ARE READY

STONE HEARTH GAS & WOOD SUPPLY COOKS IN 2 MINUTES LOWEST GAS CONSUMPTION FROM 4 £ A DAY

Tel. 0207 482 3460

OUR OVENS CAN BE SEEN IN: LONDON, MANCHESTER, CHESTER, OLDHAM, NEWCASTLE, ROCHDALE, NORWICH, BASINGSTOKE, NORTHCAMP FARMBOROUGH

DISTRIBUTORS REQUIRED

Kieran Foods full page.qxd:Layout 1

9/4/10

10:39

Page 40

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