Hello… there is much to devour this issue, including previews of Casual Dining and The Italian Show. Another great opportunity is PAPA Pizza Week. And while it’s not until 19-26 November, now is the time to think about getting involved.
Tomatoes have been doing it tough lately, but we speak to suppliers and retailers seeing encouraging signs. We also run the rule over pizza schools and in-house customer training.
There’s a welcome return to our pro le feature, with a smart London venue under the microscope, while the evolution and future prospects of pizza delivery provide fascinating content.
I hope you enjoy. Cheers!
ALEX BELL - EDITOR
Editor Alex Bell telephone 01291 636349
e-mail alex@jandmgroup.co.uk
Advertising Andrew Emery telephone 01291 636334
e-mail andrew@jandmgroup.co.uk
Production Gareth Symonds telephone 01291 636339
e-mail gareth@jandmgroup.co.uk
Subscriptions telephone 01291 636338
e-mail subscriptions@papa.org.uk
J & M Group Engine Rooms, Station Road, Chepstow NP16 5PB
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.
© J&M Group Ltd. 2023
NEWS 4-12
PAPA ASSOCIATION
14 PAPA Awards 2023.
24 Pizza Week.
PREVIEW
26 Ciao Londra! – The Italian Show is back, with a focus on educating, tasting and promoting.
34 Keeping it Casual – Co-located with Commercial Kitchen and lunch!, Casual Dining is an essential two days for anyone in the café sector.
FEATURES
28 Touch of class – Learning from the best.
36 Feeling the squeeze – There is great pressure on tomato supply, but demand remains strong.
ARTICLES
42 Secrets of success – Peter Backman looks at the past and future of pizza delivery.
45 Here to stay – Aggregators.
PROFILE
46 Capital taste of the Med – Vittorio Meli of Zoom East Kitchen & Bar.
REGULARS
48 Index of suppliers.
50 Classi eds.
Papa Johns has reopened stores in Bournemouth, Christchurch, Broadstone, Ferndown and Poole. Now under the management of experienced franchisee, Abid Hussain, they will all undergo refurbishment.
“Poole in Hampshire has already had a complete refresh and the new store design has been completed,” said Hussain. “We are pleased to welcome back customers to share and enjoy our delicious pizza made with only the freshest, finest ingredients.” He now manages 25 Papa Johns across the south of the UK and in the Home Counties.
A previous Papa Johns UK Franchise Owner of the Year award winner, Hussain worked in advertising and marketing in London and was a consultant in a web firm before joining the company as a franchisee in 2016.
“My marketing background has been helpful to grow my portfolio of stores. However, the success wouldn’t be possible without my great team. I have area and store managers, and the extended crew behind each of them ensures we deliver fabulous service and top-quality pizza every time.
“It’s exciting to be some of the first UK sites to roll out the Papa Johns store design. The new look is welcoming, bold
and fun! Designed for customers to see their pizza being made through a huge show window, it means getting messy, sharing and enjoying pizza together is part of the whole experience.”
Additionally, a Papa Johns modular pod has been delivered to Haven’s park in Marton Mere, Blackpool; and a further full-sized store has opened at the Haven holiday park at Skegness, having welcomed its first guests in the spring.
The former Richmond Holiday Parks site in Skegness was purchased by Haven in 2022 and has undergone a significant investment – including a Marina Bar & Stage, restaurant, arcade, kart hire and bungee trampolines.
Lucy Greene, national new openings manager, Haven, confirmed: “Having our valued franchise partners on board as we welcome guests to Skegness for the first time this summer is exciting. It means we can offer the same great food choice as many of our other locations, and visitors can use our Haven Serve app to click and collect, or arrange delivery to their holiday home or a table at our Marina Bar & Stage. Holidaymakers can share their favourite pizza with friends and family.”
Guests at Haven’s park in Hafan Y Mor, North Wales, are benefiting from an extension to the existing Papa Johns.
“We now have 30 Papa Johns across UK Haven holiday parks, said Amit Pancholi, business development director, Papa Johns UK.
“The additions will ensure guests can enjoy a tasty Papa Johns pizza takeaway on park, or from the comfort of their holiday home, adding to the convenience of a Haven staycation.”
“It’s exciting to see the first UK sites roll out the store design. The new look is welcoming, bold and fun! Designed for customers to see pizza being made.”
Papa Johns continues to expand across the UK. For those interested in running a multi-unit franchise, or existing operators considering openingup in a ‘non-traditional’ location such as a holiday park, leisure venue or sports stadium, incentives are on offer in addition to world-class support, comprehensive training and national marketing. As a franchisor, the company supplies all the assistance required.
Positive predictions for the food & drink sector, Domino’s UK confirms a new CEO, the Cater Expo aims high and ham packaging gets a refresh.
The total UK food and drink market is predicted to be worth £315.2bn by 2028, experiencing a growth of 19% from 2023 (£265bn), according to a unique new forecast from IGD.
Merging IGD’s UK retail channel and eating out stats, this is a total picture of the challenges and opportunities across the whole food and drink market over the next five years, including a comparison and breakdown of eating in and eating out.
Predicted growth for the total market is driven largely by inflation, which IGD predicts peaked in March 2023. However, growth is down in real terms across the total landscape, with eating out more impacted as consumers switch to eating at home to save money.
In retail, consumers are also trading down to private label and discount options. By 2025, the market is predicted to stabilise, as inflation lowers and household disposable incomes rise.
This year has seen a switch back from eating out to eating in, as consumers reduce spending. Retail has gone from hypermarkets and supermarkets into discounters, convenience and online, with a down-trade to cheaper products.
Foodservice is experiencing a bigger decline in the short term compared to retail. In 2020, the effect of lockdowns
showed a change from eating out to eating in, followed by a bounce back in dining out from 2022. But retail has stolen some ‘share of stomach’ back in 2023, with more routine and impulsive eating out occasions.
“Eating out will move in line with an income rise in the mid-term, but there will an expectation from consumers for great experiences and a high-quality offer.”
The return to eating out will be counterbalanced by an increase in food-to-go options from retailers, with additional space and range dedicated to food in larger format stores. By 2028, the real value of the industry is predicted to be just shy of pre-pandemic levels, showing the longer-term effects of the pandemic and cost of living crisis.
Next year is predicted to see modest growth of 4.1% in eating out, primarily driven by price increases lagging behind commodity inflation rates. This will, however, be offset by a continuing reduction in visits and down-trading
within the sector. The longer-term view sees hospitality volume growth returning from the beginning of 2025, as real wage growth and consumer confidence improves.
Senior analyst and sector expert, Nicola Knight, said: “Eating out will move in line with a household income rise in the mid-term, but there will be an expectation from consumers for great experiences and a high-quality offer. Full service will be at a premium, creating a polarisation in the market between treat occasions and everyday QSR missions.
“The short-term view for restaurants will involve consumers using tactics to manage spending. They will look for fewer or smaller courses, dine out at cheaper alternatives, and seek deals and discounts. Restaurants must work hard to attract customers in the long term, including improvements to value and experience, fighting for loyalty and encouraging people to trade-up on their meals and buy more courses.
“Operators will continue to reduce costs with cheaper ingredients and simpler processes. Businesses that can effectively utilise loyalty scheme data to retain customers will benefit long term, helping the sector maintain its share of the total eating out market. Drive-thrus, fuel station concessions and leisure locations are also popular location strategies for QSRs,” concluded Knight.
Sydney-listed Domino’s Pizza Enterprises (DPE); as CEO of France and Belgium from 2008 to 2010; COO and then CEO of the Australia and New Zealand business from 2010 to 2013; and CEO of its European business from 2014 to 2020.
He is also a non-executive director of AIM-listed Domino’s Pizza Poland plc, and chair of The Cheesecake Shop, a 238-store business in Australia and NZ.
franchisees, he is just the right person to take the business to the next level.
Domino’s Pizza Group Plc (UK) has confirmed its new chief executive officer is Andrew Rennie. He joins as director of DPG from 1 August 2023, assuming the position of CEO from 7 August.
Interim CEO since October 2022, Elias Diaz Sese, steps down, while remaining a non-executive director of DPG – a role he has held since joining the board in 2019.
Rennie spent over two decades with
Matt Shattock, chairman, said: “I am delighted to welcome Andrew Rennie as our CEO. He understands the power and potential of the Domino’s brand as well as anyone in the business globally. He is an energetic and entrepreneurial leader with an incredible track record of delivering growth in Domino’s businesses around the world. All of us on the board believe that working with our brilliant colleagues and world-class
“I’d like to thank Elias for his extraordinary commitment over the past year. His drive and passion for the business and its people have ensured that Domino’s has accelerated the implementation of our strategy and created a stronger platform upon which to drive our growth. I am very grateful he will remain on the board in a nonexecutive capacity.”
Rennie said: “I am honoured to be taking up the role of CEO of DPG. The Domino’s brand is in my blood and I’ve admired the strong progress the UK and Ireland business has made in recent years. Working with the team at DPG and the world-class franchisees here, I know we can take the business to new heights and can’t wait to get started.”
Turner Price has rebranded its annual foodservice exhibition to help attract record numbers and establish itself within the national catering calendar.
The newly named ‘Cater Expo’ will be one of the largest food exhibitions in the North, dedicated to caterers in hospitality, leisure, education and care. It takes place at the Bonus Arena, Hull, on 20 September. Supported by many leading food and drink brands, it’s an opportunity for chefs to sample hundreds of products, while networking with fellow professionals.
Key brand partners of the Cater Expo include Lamb Weston, Premier Foods, Essential Cuisine, Violife Professional, Northern Bloc and Vegware, as well as several service providers.
Tom English, event organiser and marketing manager at Turner Price, said: “Our annual exhibition has grown each year with bigger venues and more visitors, so we feel it is the right time to give the event a professional brand to encourage even more caterers to see what Turner Price can offer.
“We have launched a dedicated Cater Expo website and are building a mobile app to give an enhanced experience to attendees. Our aim is to showcase innovation for professional caterers, whether that’s through products, cost-saving solutions or insight into the latest trends.
“It wouldn’t be possible without the backing of so many great brands. And to once again have over 100 exhibitors means there will be something for everyone. We are also working on exciting plans for 2024 and beyond, which could see the Cater Expo held in different cities across the North.”
One exhibitor is leading global manufacturer Violife Professional, who will be showcasing their plant-based butter, cream and cheese. Head of Europe, Damian McLoughlin, said: “Violife Professional has been working closely with Turner Price for many years now, as part of our national support for independent wholesale. Through their regular food exhibitions, they play a vital role, providing suppliers with the opportunity for customers to taste and give direct feedback on products. Registration is now open and free for all attendees. Any professionals within catering are welcome to attend, including business owners, chefs, catering managers, front of house, procurement and students, but it is not open to the public.
To find out more, visit caterexpo.com.
Crosta & Mollica is the new sponsor of ‘Channel 4 Food’, in the Italian brand’s first-ever national TV campaign – and a debut partnership with the public service broadcaster.
It launched in July, including sponsorship of the ‘Channel 4 Food’ programme strand across its streaming and linear platforms, as well as ‘Cooking Inspirations’ on W, featuring the new series of MasterChef Australia.
The package incorporates all Come Dine With Me content, including sponsorship of the popular show on Channel 4’s social platforms, in addition to a selection of culinary programmes.
New idents have been created by Milan-based creative agency, Auge, consisting of different Italian settings, depicting friends and family members enjoying Crosta & Mollica’s selection of premium Italian foods, including pizza, aperitivo snacks and gelato.
Rupinder Downie, sponsorship and commercial partnerships leader at
Channel 4, said: “Our partnership with Crosta & Mollica is a fantastic example of how Channel 4 can help brands reach highly targeted and engaged audiences. The rarely available ‘Channel 4 Food’ strand and W’s ‘Cooking Inspirations’ offer a fantastic selection of mouth-watering content, perfectly complementing Crosta & Mollica’s delicious range of authentic Italian food.”
Dean Lavender, head of marketing at Crosta & Mollica, said: “It marks an exciting new chapter for us, with our first-ever TV sponsorship. This platform allows us to connect with over 18m foodies across the UK, by showcasing our passion for bringing people together with delicious Italian food, wrapped in the highly distinctive Crosta & Mollica striped packaging.”
merchants use the app on their iPhone, they simply need to ask customers to hold their preferred form of contactless payment near the merchant’s iPhone and the payment will be made**.
NatWest has enabled Tap to Pay on iPhone to all eligible UK businesses. Apple’s contactless payment acceptance technology is now available via the NatWest Tap to Pay iOS app.
Tap to Pay on iPhone provides businesses with a simple solution to seamlessly and securely accept contactless payments using an iPhone and NatWest’s Tap to Pay app – with no additional hardware or card readers.
Tap to Pay on iPhone accepts contactless payments*, including Apple Pay, contactless credit and debit cards and other digital wallets. When
Apple’s Tap to Pay on iPhone technology uses the built-in features of iPhone to keep business and customer data private and secure. When a payment is processed, Apple doesn’t store card numbers on the device or Apple servers.
Tap to Pay on iPhone is easy to set up and use. On an iPhone XS or the latest iOS version, merchants can download the NatWest Tap to Pay app on the App Store. New operators can set up Tap to Pay on iPhone within the NatWest Tap to Pay app and start accepting payments quickly, while existing merchants can speak to Tyl by NatWest to get Tap to Pay on iPhone added to their account.
Mark Brant, chief payments officer, NatWest, said: “Customers now expect the convenience and wider choice of using contactless credit or debit cards, as well as digital wallets such as Apple Pay, to make seamless and secure purchases wherever they shop. Equally, entrepreneurs and businesses are always looking for ways to streamline operations, boost sales and connect with customers regardless of location.
“For aspiring entrepreneurs, you just need a good business idea and an iPhone to start getting paid – enabling a wave of opportunities.
“Tap to Pay iPhone within the NatWest Tap to Pay app enables us to meet all of these needs and put contactless payments into the pockets of businesses, optimising the in-person payment experience for all.”
*Some contactless cards may not be accepted. **Transaction limits may apply.
This growth is being driven by a number of factors, including the increasing popularity of plant-based toppings, the growing number of consumers opting for pizza as a convenient meal option, and the increasing use of technology.
to the current mission trends identified by MealTrak. This convenience factor is popular for many consumers, especially those short on time or looking for a budget-friendly meal option.
Pizza sales are growing in 2023. In 2021, the UK pizza market was valued at £1.44 billion – and it’s anticipated to reach a value of £1.74 billion by 2026. MealTrak’s data to 17 April 2023 indicates a 13% growth in pizza occasions, YOY 52 weeks.
Rise in demand: There is a growing trend among consumers to seek plantbased choices when dining out, and pizza is no different. In 2021, 35% of consumers in the UK indicated a desire to try plant-based toppings. Major pizza chains like Domino’s and Papa Johns have recognised this shift in preferences and have accordingly introduced a range of plant-based options, including vegan cheese and sausage.
Convenience – ‘Something quick and easy’ mission: Pizza is a convenient and affordable meal option that can be enjoyed at home or on the go, appealing
Italian pizza chef, Marco Fuso, is launching his MFP Red flour six months ahead of schedule, following the success of the MFP Blue product.
Launched seven months ago, pizza makers and restaurants have responded positively to the Blue version, as it retains Italian characteristics, despite production in the UK. Blue is suitable for both short and medium fermentation and has different characteristics. The wheat quality delivers silky, smooth dough, while the high absorption process makes it one of the most performant flours in the industry. The wheat blends also make it suitable for Roman and Neopolitan styles of pizza.
MFP Red is the strong version, ideal for long fermentation and products that need more structure – i.e. pizza al taglio, and focaccia. Red also offers Italian preferment, called ‘Biga’. Characteristics include more flavour to the final product, digestibility and lightness.
“Red was born after careful analysis
of the UK market,” said Fuso. “There wasn’t a great flour available for long fermentation and Biga processes.
“As lots of Italian pizza makers here know, there has never been a pizza flour retaining Italian characteristics when being milled in the UK – until now! My challenge is to keep working on it, while letting customers understand that you can get excellent pizza, with an authentic Italian soul, from our flour.
“Bellavita and the European Pizza & Pasta Show [EPPS] organise an annual competition where exhibitors can introduce a product and receive a rating from an international judge. Red was given three stars and awarded ‘Taste explosion’ in a best food category.
“This adventure is incredible. There are lots of pizzerias that believe in the process, but many are still scared to try a UK-milled product,” continued Fuso.
“One of my biggest satisfactions has been collaborating with different UK suppliers, who have introduced
Increased use of tech: The pizzeria industry is witnessing a growing significance of technology. Online ordering and delivery systems, kitchen automation and point-of-sale systems are revolutionising the way pizzerias function, enhancing their efficiency and effectiveness. Moreover, these advancements are enabling pizzerias to expand their reach to a broader customer base, while improving the overall customer experience.
The UK pizza market is a competitive market. The leading pizza chains are constantly innovating and expanding their menus in order to attract and retain customers. The market is also expected to see the entry of new players in the coming years.
my flours to their product range. We are easily working with more than 500 pizzerias nationwide.
“There were a huge number of visitors at EPPS, and I will attend next year for sure. And there will potentially be new products there too. The next step is opening my first pizzeria in London.”
The Red range is available from August.
Agrichef Maurizio Bocchi is inviting food enthusiasts to join him as he travels across Lancashire for a new video series, Agrichef on Wheels.
Sourcing the best-quality local produce has always been a priority at Bocchi’s restaurant, La Locanda. A chef passionate about authentic, handcrafted dishes, he has another love: Italian motorbikes. So, he’s combining the two.
Travelling on two wheels, cooking outside with local producers, Chef Bocchi will create traditional Italian recipes using foraged ingredients – on location to demonstrate what Lancashire has to offer, while respecting the traditions of Italian cuisine, culture and heritage.
The ingredient producers use only natural farming methods, free from chemicals and pesticides, with the highest standards of animal welfare. These bring flavour and character that wouldn’t be possible with intensively farmed or mass-produced fare.
Bocchi uses exceptional extra virgin olive oil [EVOO]. At La Locanda, it is supplied by acclaimed producers, the Gabrielloni family from Recanati, in the Marche region of Italy.
He said: “I am impassioned to develop understanding of the health benefits of a Mediterranean diet; its impact on healthier eating and introducing EVOO as a sixth element of the daily diet.”
Visit agrichef.co.uk.
Prosciutto di Parma has carried out research to identify more sustainable alternatives to the traditional packaging of the pre-sliced product.
Driven by consumption habits that have strengthened considerably during the pandemic, sales of Parma Ham packs have performed exceptionally well in recent years. In 2022, more than 90 million were sold in Italy and foreign countries, including the UK – a figure well above that of 2019. But the success of the pre-sliced product in packs now poses a new challenge: reducing the environmental impact of packaging.
“Parma Ham has always played a fundamental role for the social and economic resilience of the province of Parma, and this must include the environmental aspect,” said Alessandro Utini, president of the Consortium.
“We are united by an inseparable bond with our territory of origin; our task must be to invest in research and coordinate the commitment and efforts of the companies in the sector, to reduce the environmental impact of our production activities.”
Focused on strengthening the environmental sustainability and circular economy of Parma Ham, the Consortium researched in collaboration with the Experimental Station for the Parma Food Conservation Industry (SSICA), to test alternative and more sustainable materials than those traditionally used for packaging pre-sliced ham.
Shelf-life tests were carried out with packaging from several sources and with different recycling methods, such as paper, recyclable PET and compostable bioplastics.
The use of these materials stems from the desire to guarantee a supply of raw materials of renewable origin that are sustainable, and from the need to foster every possible form of reuse or recovery of waste after consumption. Materials were combined in different types of packaging and used for trials in a protective atmosphere, with Parma Hams across a producers and maturation periods, from 16 to 20 months.
“The packs underwent chemicalphysical, sensory and microbiological analyses with extremely significant results. We highlight the fact that packs consisting of paper tray and paper top (with or without transparent window), yielded even better preservation performance than traditional materials, also in terms of durability. Paper is therefore an excellent solution, thanks to its recyclability, ease of reuse and origin from a renewable source,” said Utini.
But other tested materials also excelled. The PET tray, with a shorter shelf-life than paper, is suitable for sale in transparent packaging, while the compostable bioplastic-based packages guarantee a shorter shelf-life, compatible with the ‘take away’ sales formula.
“The research has successfully identified valid alternatives to traditional packaging and provided companies with important tools to support their already substantial commitment to sustainability. The transition to alternative and more sustainable materials, even in a macro-economic and production context that will require commitment and time to be implemented, is not only desirable, but finally possible,” Utini concluded.
Emily Simkins from Hitchin, the winner of the Riso Gallo UK & Ireland Young Risotto Chef of the Year 2023, has claimed her prize – four days’ work experience with chefs Fabio Pisani and Alessandro Negrini at the two-Michelin-starred Il Luogo di Aimo e Nadia in Milan.
Simkins [18], who also visited the rice mill of Riso Gallo, said: “To be able to work in such a prestigious restaurant, at the age and level I am, was incredible and one of the best opportunities I’ve had so far in my culinary journey.
“Just a handful of things I learnt while working in Il Luogo di Aimo e Nadia: lots of Italian pastry techniques, pasta making, breads, canapés and how to create the most amazing risotto, plus I even learnt a bit of Italian!
“At the Riso Gallo Rice Mill in Robbio, we were in protective gear – to see where the rice comes from, plus how it is milled and shipped to countries around
the world. We then went to a farm that grows rice sustainably, understanding how the famous water system works in helping it to grow,” continued Simkins.
“Overall, this has been a phenomenal opportunity I will never forget. I’m so lucky and can’t thank Aimo e Nadia and Fabio and Alessandro enough for their kindness and hospitality.”
Pisani added: “It’s always a pleasure for me – and us at Aimo e Nadia Group – to support the Riso Gallo’s UK & Ireland Young Risotto Chef of the Year. This competition is a great opportunity; not only for the young chefs to grow, but for us to meet different cultures and food perspectives, share new ideas, and imagine different ways to honour and celebrate the finest rice.”
Anthony Gascoigne, course team leader of hospitality & catering at North Hertfordshire College, added: “What an incredible experience Emily has had.
The competition continues to inspire and gives young chefs the platform to express themselves in a competitive environment. Thanks to all involved.”
As a long-term support and the first equipment manufacturer ambassador of The Burnt Chef Project, Unox is looking after its growing UK team by investing in a company-wide Thrive Mental Wellbeing access.
A manufacturer of sustainable and innovative kitchen equipment, Unox has pledged to do its bit for the long-term health of the industry and the planet – but is also supporting its partners, customers and dedicated team.
Following a period of sustained growth, the Unox UK team has grown from 25 to 38 roles since the start of 2023. While this is a testament to the company’s capabilities and ongoing support, it has the potential to challenge the overall wellbeing of the internal team. Therefore, Unox UK has invested in Thrive for both existing and future employees.
An app-based platform, Thrive is offered in partnership with The Burnt Chef Project – the not-for-profit organisation working to eradicate the stigma around mental health. Empowering individuals to monitor, support and seek help, Thrive helps individuals develop a greater understanding, build resilience and seek care when needed.
Created in conjunction with the NHS, the app tackles common stressors, including sleep, bereavement and workrelated issues. It can screen for anxiety and depression, offers users the opportunity to speak directly to clinically trained therapists and delivers personalised data tracking for users.
Kris Hall, founder and CEO at The Burnt Chef Project said: “Unox has been a long-term supporter of The Burnt Chef Project – raising thousands of pounds and simultaneously helping us spread the word about the mental health crisis in the hospitality industry. The roll-out of our Thrive mental wellbeing app to the company’s expanding UK team demonstrates that Unox doesn’t just talk about supporting those in need, but takes clear action to support them too.”
Each member of the Unox UK team has been given their own unique license for the digital platform, along with information and advice.
Scott Duncan, managing director of Unox UK, added: “Sustainability is a key principle of Unox, both here in the UK and around the world. We don’t just see it as doing good for the planet, but doing good by our team.”
For more information, visit unox.com.
Leading gelato specialists Henley Bridge have unveiled a new product to help busy chefs.
The pioneering ingredients company has added new Jersey Dairy UHT Luxury Gelato Base Mix to its listing, providing a quick and easy method of creating delicious gelato, which doesn’t require pasteurisation.
The rich, creamy and smooth base mix is made with the highest quality Jersey cream and milk, available in one litre cartons, which have a 12-month shelf life and require ambient storage.
Steve Carrigan, Henley Bridge’s resident ice cream and gelato technician, commented: “This is a brilliant, versatile product which allows chefs the option of adding handmade gelato to their menus.
“It guarantees consistent results and banishes the need for weighing and mixing of ingredients. You simply pour it and add your chosen flavour paste, which means it’s easy for all skill levels to produce.
“It works exceptionally well in any conventional batch freezer or Pacojet, so there’s absolutely no need to invest in additional equipment, and you have the option of small batches, making it ideal for smaller operations.”
Jersey Dairy UHT Luxury Gelato Base Mix is made in a nut-free factory and is palm oil free. For more information, recipes and to order, visit hbingredients.co.uk.
Utopia Tableware has launched a new design that takes its inspiration from aurora borealis. Called Aurora, it features a reactive glaze that’s enhanced with a shimmering highlight. Emphasising the colours is a tactile matt exterior, which combines with the striking interior to create a dramatic impact.
Aurora pieces have a green gloss, with flecks of brown, blue and white, contrasting with the earthy biscuit outer surface. The glaze means each piece is subtly different, therefore individual.
There is increasing demand for tableware collections to be available in
a choice of different sizes and formats, so that operators can design the presentation of the food to best effect. Consequently, Aurora includes seven different pieces: three bowls (12cm, 17cm and 20cm), three plates (17.5cm, 23cm and 25.5cm), and a chip cup.
Aurora is part of Utopia’s ‘Back to Nature’ theme, featuring tableware designs that focus on the trend for natural colours, organic textures and earthy palates. Aurora pieces are supplied in boxes of six.
List prices for Aurora start from £7.58.
With the entry process well underway, marketing expert and awards judge Gail Walker from Red Cool Consulting offers sage advice around award recognition – and why the PAPAs can deliver invaluable marketing tools and profitability.
If you like wine, but are not a connoisseur, like me you will have stood in a supermarket and wondered which to go for. Pinot Grigio? Soave? Frascati? Perhaps the one with the nice label? The bottle with the golden award sticker is surely a winning choice.
In 2019, Campaign UK published an article which stated: “Those who win (the Product of the Year Award) have the right to use the Product of the Year logo – a recognisable stamp of approval and one that 86% of consumers say means they are more likely to buy a product. As such, the awards stand out to marketing professionals as an accolade which is particularly meaningful to their brands.”
Each winner at the PAPAs receives a trophy and that all-important winner’s logo to feature on product packs, shelf-talkers and other promotional material.
Receiving an award has been proven to significantly impact on sales. As a CEO or marketing head of a business, it is crucial to recognise the influence that awards can have on consumer behaviour. By leveraging awards, your company can gain a competitive edge, build credibility and inspire consumer trust.
This recognition and positive association can greatly influence the consumer purchasing decision, ultimately leading to loyalty and growth. For example:
• Pizza Express have won numerous PAPA awards over the years. The company has stated that this has helped increase sales by an average of 12% annually.
• Domino’s Pizza claimed the PAPA Delivery Award in 2022, which has helped boost sales by 15%.
The PAPAs are well-established as the leading accolade in the UK’s pizza, pasta and Italian food industry. While longevity certainly contributes to their status as a mark of excellence, the thorough judging process is also a major factor behind the respect afforded the PAPAs within the industry.
That’s why brands such as M&S, ALDI and Zizzi want their customers to know about their success.
That’s why the PAPA Award Winner logo is found on products and marketing throughout the nation.
Recognition from a respected body or publication adds prestige, giving the product or service greater credibility with purchasers. It becomes more trustworthy. When consumers are bombarded with countless options, they naturally seek validation and reassurance before making a decision. Awards act as powerful symbols, signalling that a company has been recognised and endorsed by industry experts or peers. By aligning your business with reputable awards, you enhance your brand’s credibility and make it easier for consumers to trust in your offerings.
Awards offer a tangible and credible way to communicate success and excellence, attracting new customers, as well as increasing brand presence. When a company wins an award, it gains positive publicity, media coverage and industry recognition. This increased visibility helps to reinforce your brand’s image, positioning it as a leader in its field. Consumers perceive award-winning companies as more reliable, dependable and reputable.
Consumers often have a multitude of options to choose from, so it’s vital to make a product or service stand out from the rest. In today’s saturated marketplace, businesses are constantly striving to differentiate themselves – so awards provide an excellent opportunity to demonstrate your company’s unique strengths, innovation and expertise. It creates a positive impression that sets you apart, so consumers are more likely to consider your services.
Especially useful for newer business models needing to make a mark in the industry or looking to garner investment. An award gives consumers a level of reassurance that they are making a sound purchasing decision, especially if the product or service is something they are not completely familiar with. Consumers rely on social proof and recommendations when making purchasing choices. People are more likely to trust the opinions and experiences of their peers, and an award-winning company has already received validation from industry experts. Trust then ensues and your brand enjoys positive word-of-mouth recommendations, further expanding the customer base. Increasing belief from investors happens for the same reasons –an award inspires confidence in the ability of the company to achieve.
Awards can act as conversation starters, providing a compelling narrative for your marketing efforts. Consumers are more likely to engage with a brand that has received accolades, sparking their curiosity and interest in learning more about your products or services. Utilise your awards in marketing campaigns, social media platforms and website to create engaging content that showcases your achievements. This active engagement enhances brand visibility and customer interest, ultimately leading to increased sales.
Having an award increases the perceived value of the service or product, affording the provider an opportunity to charge a premium price – ultimately increasing profitability.
In 2020, PAPA introduced a Community Award, looking to shine a spotlight on those companies giving something back. In the heart of a pandemic, it was a hugely challenging time – and we wanted to recognise businesses going the extra mile to help others. From local efforts to national schemes, there have been many inspirational submissions over the years. And we’re seeking more for 2023…
Now called the Community & Social Responsibility Award, it rewards those putting social responsibility at the heart of their operations or improving the environment around them.
The driving force is its sponsor, specialist meat products and toppings supplier, Qualitops. They’ve been behind the award from the beginning – and it’s a particular passion project for managing director, Claus Nielsen.
“We started sponsoring when Covid-19 started,” said Nielsen. “Obviously, everyone had to help each other and nobody knew what was around the corner. But we saw incredible creativity in how people went about their business – helping in the community. And while we’ve transitioned into some sort of normality again, it’s still more important than ever. Everybody is being squeezed in terms of costs, especially the smaller independents. So, we have to keep looking at how we can help each other. We have many smaller customers and have built these up over two decades of business.”
Three years ago, PAPA received entries from businesses sending thousands of pizzas to NHS hospitals and care agencies, while offering them staff discounts, alongside food hubs being created for front-line workers. In 2021, we heard from pizzerias sponsoring youth sports teams, with pizza and pasta donated to various food banks and charities. From support for Air Ambulance services to local theatre initiatives, the impact of the pizza and pasta industry on local communities is astounding. The stories have been truly wonderful.
“There are still hangovers from the pandemic – and people out there that need our help,” continued Nielsen. “With the cost of living crisis and such pressure on the hospitality sector, these problems always hit the poorest parts of the country. We have to do all we can to take care of people in society. Our sponsorship of other events [community music festivals, local sportspeople] shows our direction –and why we think this award is so important.”
And that’s where you come in. Whether big or small, local or national, we want to hear from businesses doing great things in the community – or for their staff. Perhaps management is brilliant at sponsoring charity work, fun runs or cycle rides; or there is exceptional support around mental health. Whatever the initiative or ambitions, we want you to get in touch and tell us all about it.
At the end of it all, there’s the glitter and glamour of the PAPA Awards ceremony in London on 9 November.
“The dinner itself is a great social event,” said Nielsen. “We bring our customers along, but also catch up with our competitors, who we know very well. It’s an excellent opportunity to network and engage with those you haven’t seen for a little while.”
Come and be a part of it.
It is important for us as a brand to realise that everything we do starts at a local level with those that we can see around us. It is by building the links with those on the front line in all activities that we are able to continue and build upon what we have achieved.
This was a very welcome surprise. We work hard with our local rural communities and this award means such a lot to us.
Lea Hall, sales director at Qualitops presenting the Community Award 2022 2020 Community Award winner, Sunny Chhina of The Fat Pizza 2022 Community Award winner, Mark Lunn, North West Pizza
A key contributor to success in business is the ability to bring something innovative and exciting to the market. Whether it’s an entirely brand-new concept or a major redevelopment of an existing product, fresh ideas attract attention.
At last year’s PAPAs, the winner in this category took the “fresh” idea to new levels. Pizza Rebellion sought out a way to serve fresh-cooked take-away pizza in places where you wouldn’t normally expect. The result was their robot controlled pizza vending machines.
Now serving in eight locations along the south coast, the pizza robots take the vending concept to an
extraordinary new level. Customers can select from a range of pizzas, expertly prepared by chefs and the pizza robot will cook and serve their order in 4 minutes, completely hands-free.
This year, the award is again seeking entries from a broad field. You may have taken huge strides with technical or environmental schemes. It could be that your marketing team has come up with a fantastic new campaign. Perhaps there’s a new (non-food) product, packaging range or equipment line which is a game-changer.
As Pizza Rebellion proved, you don’t have to be a big name to win, but you do have to enter.
We’ve worked so hard to get to this stage and it means so much to receive this recognition. It really gives us all such a boost.
All of the major high-street names in the pizza delivery sector are potential winners in this category.
Italian Restaurant Award
There’s something about Italian food which makes it so perfect for communal eating – and this award is presented to those Italian restaurants bringing food, families and friends together across the nation.
With this award there’s something for everyone. The judges will consider both everyday and premium entries, presenting the award to the best new manufactured pizza.
Presented to the multiple retailer whose performance has driven sales in the chilled pizza sector.
The pizza restaurant is a firm favourite with the British public when it comes to dining out. Wth many superb independents to choose from, this award recognises the best of them.
An award for new, ready-made Italian style main meal dishes.
The pizza restaurant is a firm favourite with the British public when it comes to dining out, and this award looks at the ever-popular chains to recognise the best on the high street.
An award for food products or ingredients bringing something new and inspiring for chefs to use when creating their menu.
A broad category focusing on innovation. This could take the form of technical or marketing initiatives; software, apps and ordering systems; packaging, equipment or other non-food products.
Presented to the convenience retailer whose performance has driven sales in the pizza sector.
Presented to the multiple retailer whose performance has driven sales in the frozen pizza sector.
Presented to the multiple retailer whose performance has driven sales in the pasta sector.
This award shines the spotlight on those businesses which have made a significant effort to improve the world around them.
Pizza Delivery Award
A huge contributor to our industry, independent pizza delivery outlets - those with fewer than five stores - are considered for this award.
Award
Retail chains with up to 100 delivery outlets nationwide are eligible for this award.
2023 pizza, pasta & italianfood assoc i a t i o n
Entries and nominations are invited for each category. Full details of the entry requirements for each are available at www.papaindustryawards.co.uk
SPONSORED BY
The award qualifying period is 1 September 2022 to 31 August 2023. Closing date for entries is 9 August 2023.
Recipes are coming in thick and fast from our competitors and in the next issue we will be revealing the chefs who will be competing in the finals at Pizza Pilgrims on 9 November 2023. In the meantime, here’s a reminder of this year’s sponsored categories.
Chorizo is a delicious pizza topping created from high-quality ingredients, delicately spiced and beechwood smoked. Pizza meatballs have a crisp surface after frying and work great as topping on a pizza.
Chefs can use either ingredient or both in their recipe, but they must be the star of the show.
The purpose of this new category is to elevate the importance of sustainability, by helping companies meet their sustainability goals and the needs of the flexitarian consumer.
Plant Deli Roast Chik’n Strips elevate the standard vegan chicken alternative, with zero compromise on taste.
YAMAS! Halloumi has a high melting point that delivers a unique and iconic texture, with slightly salty flavour delivery. The enticingly squeaky texture makes this cheese a must for pizza.
This is an emerging pizza ingredient that is sneaking its way onto menus… but what would you pair yours with?
A lightly seasoned sauce, made from crushed tomatoes and seasoned with oregano, basil and garlic. The rich flavour from its high-quality tomatoes comes through.
The chef’s challenge is to create a pizza with flavours that perfectly compliment the delicious sauce.
Suitable for thin and deep-crust bases, Strong Pizza Flour produces a welldeveloped, creamy, extensible dough that holds its shape well, with an even baked colour and bright, soft, random and open crumb.
Your challenge is to create a Chef’s Special pizza, with a beautifully prepared crust and mouth-watering toppings.
Here at PAPA HQ, we’ve been busy cooking up a new recipe for promoting the permanently popular pizza with the return of National Pizza Week in November. As the creative cogs began to whirr, two thoughts took root...
Firstly, pizza is enduring. It’s a reliable ‘go-to’ option from the freezer or the local delivery outlet. If you can’t decide where to dine out, a pizza restaurant is always a winner with the family.
Secondly, the clue was in the (domain) name: www.itspizzaweek.com was the chosen moniker when we launched this annual promotion, as we slowly emerged from the grips of the Covid-19 pandemic.
So, while 20-26 November 2023 is o cially National Pizza Week, what we really want to say is ‘It’s Pizza Week’ because, when is it not pizza week?
Last year’s event reached an online readership of 1.1 billion and a broadcast audience of 584,000 – and we think that’s worth building on.
So, in the coming weeks, months – indeed years – we will be turning the media attention and consumer engagement that the annual promotion brings to the website and making it a perennial resource for all things pizza in the UK.
We have engaged HopPR – the team behind the recent resurgence of British Sandwich Week – to increase our reach to the public and provide a platform for PAPA members and the wider pizza sector to promote their products and activities.
Plans include a recipe hub; a pizza design competition (for non-professionals); and the chance to become a judge at the Pizza Chef nals. We’re open to your ideas too, just get in touch.
This expanded consumer reach will help pull focus towards the big events for our sector in November: the PAPA Industry Awards, Pizza Chef of the Year competition and, of course, National Pizza Week.
There are a number of ways you can participate.
If you’re running a special promotion during National Pizza Week, simply let the team at HopPR know the details by emailing itspizzaweek@papa.org.uk. If you shout about it on your socials, use #itspizzaweek.
Throughout the year, there will be scope for advertising, press releases and sponsored recipes on the website. We are also keen to engage with potential sponsors for some of the bigger National Pizza Week activities – whether that’s one of the competitions or other ideas which evolve. Perhaps you’d like to be an overall sponsor of the event?
To discuss any of these opportunities or suggest new ideas, contact PAPA Director Jim Winship at jim@papa.org.uk.
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In many restaurants, the wood-fired catering equipment is situated near a high-capacity extraction canopy for the stoves. This can interfere with the natural draught in the chimney of the wood-fired oven or open barbecue fire and cause smoke to be drawn out into the kitchen. The result? A kitchen full of smoke and unsanitary particles.
The Exodraft chimney fan ensures an optimal draught in the chimney, resulting in a kitchen and restaurant without smoke and bad odours.
At the same time, the fan ensures that you always have a consistent draught which helps create consistent cooking results.
Often due to the positioning of the pizza oven, long horizontal complicated flue runs will be required to take away the smoke. The Exodraft chimney fan will allow complete flexibility in the positioning of the oven.
Find out more and watch our case video at:
www.exodraft.co.uk/pizza
Highlighting the finest that Il Bel Paese has to offer, The Italian Show returns to London on 19 September to fulfil its three mission goals: educating, tasting and promoting.
Building on the success of two London events in 2022, the team from show organisers I Love Italian Food (ILIF) will be back in town at the Royal Horticultural Halls this autumn. Promising to be even bigger and better, the day is entirely dedicated to ‘Made in Italy’ supply chains and authentic Italian food and beverage products and is focused on the out-of-home sector.
The main objective is to connect producers of 100% Italian supply chains with a variety of professionals in the UK market, to foster growth opportunities for the Italian food and beverage industry.
In keeping with the passion and undeniable bond
between the heart and hearth so evident in Italian cuisine, organisers ILIF talk of the event having different souls, including:
● An exhibition area dedicated to Italian food and beverage products
● A Tasting Station where chefs talk about and lead tastings of many products
● An Enoteca dedicated to the presentation and tasting of Italian wines
● A Bar Station dedicated to the world of mixology
● Pizza Show for all classes and demos in the world of pizza, with guests also from Italy.
All areas are run in collaboration with UK organisations representing chefs, sommeliers and bartenders. Finally, the culinary competition final will be held during the event, awarding the Best Upcoming Chef of Italian Cuisine, in its second edition in the UK.
Among the guests invited to attend and perform will be representatives of Made in Italy such as Enzo Oliveri, Gennaro Contaldo, Aldo Zilli, Giorgio Locatelli, Roberto Costa, Michele Pascarella and many others.
The public will have access by invitation with free admission, with a target audience of chefs, restaurateurs, buyers, distributors, importers, retailers, sommeliers, bartenders, wine shops, specialised operators, media and press.
The Italian Show - London will be held on 19 September 2023, at the Royal Horticultural Halls, organised by the Associazione Cuochi Italiani.
Visit https://iloveitalianfood.it/en/
I Love Italian Food is the international network that promotes and protects authentic Italian food and wine culture around the world. Born in Italy, in the heart of the Food Valley, in 2014, today it is the largest community dedicated to Italian food and beverage, with over three billion digital contacts reached worldwide and an international network made up of thousands of professionals.
All the activities of I Love Italian Food have a single purpose: to promote authentic Italian food, with love. This promotion takes place through training and international B2B and B2C events. Moreover, thanks to the network of 20,000 professionals and more than 10 million monthly readers on social networks, every day I Love Italian Food tirelessly and passionately supports the narration of the Italian food and beverage culture, promoting and protecting the typical products and supply chains of our excellences.
Whether you’re a rookie chef or a customer, the pizza experts are ready and waiting to deliver their invaluable expertise.
Yorkshire’s rst Pizza Academy of Excellence welcomed 40 of the UK’s nest pizza chefs and industry professionals to its rst pizza masterclass. The event was held at the HQ of family ingredients business, Eurostar Commodities, and was taught by leading Italian Pizzaioli, Marco Greco.
Puglia-born Greco ew in from Italy to deliver an exhibition of skill around latest technological techniques in pizza making, combined with traditional methods of fermentation. New dates have been added to deal with demand.
Greco said: “I was so impressed with the desire to learn from the British chefs who attended the Pizza Academy. Pizza is constantly evolving, and as expert Pizzaioli we have a responsibility to educate and share knowledge to drive the industry forward.”
Jason Bull, MD, Eurostar Commodities, said: “We have been blown away by the calibre of talent that attended the very rst Pizza Academy. Chef Marco was outstanding, and we thank him for his inspiring work. We are very proud to host all of this in the heart of Yorkshire and make the region the centre of premium pizza making in the UK.”
Over the past 15 years, Greco has worked in ve countries, started multiple restaurants, and is a multi-skilled pizza
chef and master instructor, teaching out of the world-famous Pizza News School in Italy. He is also executive pizza chef at Ceppis Trattoria in Amsterdam and an associate of Albo Pizzaioli. Marco is a highly experienced trained tutor of Grandi Molini Italiani.
The Pizza Academy of Excellence is in Brighouse. It runs a schedule of masterclasses, working with the latest Grandi Molini Italiani ours and exploring best practice techniques with the Neapolitan style pizza, classic pizza and other styles – including gluten-free pizza and speciality Italian breads.
Featured chefs are proponents of Grandi Molini Italiani (GMI) ours.
To register interest in the next Pizza Academy, email Diane Crabtree at diane@eurostarfoods.co.uk.
Dough: Technical elements of dough; science of pizza making; fermentation; protein content
Technique: Handling dough; stretching techniques; preparation; correct storage
Ingredients: Sourcing premium ingredients and toppings
Eurostar
Located
We will be running a schedule of interactive masterclasses working with the latest Grandi Molini Italiani pizza flours and exploring best practice techniques with the Neapolitan style pizza, classic pizza, including gluten free pizza and speciality Italian breads.
01484 320516 Eurostar Commodities Ltd Eurostar House Birds Royd Lane, Brighouse HD6 1NG eurostarfoods www.eurostarfoods.co.uk For more information or to make a booking please contact Diane Crabtree – 01484 320 516 email: diane@eurostarfoods.co.uk eurostar_foods
Pan’Artisan o ers a core product range focused on savoury dough-based products, with expertise in pizza bases, balls and speciality breads – all made using authentic Italian processes.
The company draws on a wealth of experience to provide customers with a comprehensive training package to achieve peak performance from their premium quality dough range.
Bakery expert, Pan’Artisan’s business development director, Chris Dickinson, uses his vast experience to o er full product support. This ensures each stage of dough preparation – from raw product to nished menu item – is executed to get the very best results for a customer’s particular operation.
“We provide training to a multitude of customers, from independents to highstreet chains and high-end restaurants. For another year, we worked at the Wimbledon Championships for their pizzeria o ering,” said Dickinson.
“We interact with customers to identify needs, resolve any issues, nurture relationships and o er a full product training programme. We also carry out customer audits to maintain business and promote satisfaction in product and handling across all business sites. Customers often require a speci c product that may incorporate their own ingredients, so we are happy to create bespoke options to suit di erent handling techniques and levels of
equipment such as rollers, presses, oven types and employee skillsets too.
“Training covers dough handling from defrost through to what comes out of the oven, including serving. Detailed instruction is given regarding the stages of defrosting and proving to ensure that the yeast provides the perfect ‘oven spring’ to the crust, so that the proving results in the desired fermented avour. We also teach how to
get the preferred crust, demonstrating stretching techniques to achieve either at to the rim or leaving the edge to form a much higher crust for an open crumb structure, such as when using Pan’Artisan’s Hi-Crust dough balls.
“Pan’Artisan’s training is fully comprehensive, with demonstrations and instruction in how to get the dough into the oven, whether using a traditional peel or a carrier such as a board. Care over presentation is also important and we o er suggestions in how adding a range of toppings after baking can enhance avour and appearance; for example, by using rocket, Parma ham and Parmesan shavings.
“We also produce stepby-step picture guides and create detailed handling models to assist with ongoing consistency of product usage that has been learned through our training programmes. Follow-up visits are o ered to ensure new colleagues are taught to the same standards and that existing sta maintain their skills.”
Any budding pizza maker knows that the key to culinary success is directly related to our quality. Well, look no further than the Le 5 Stagioni range by Agugiaro & Figna. It has started a revolution in the pizzeria world, representing a breakthrough for pizza professionals, targeting lovers of tradition, as well as daring experimenters – or school graduates, perhaps?
Today, the brand has a multi-product identity, with a variety of more than 30 types of ours and mixtures.
Since its inception, Le 5 Stagioni has distinguished itself in the eld of ours and related products, relying on a thousand-year-old tradition in the art of milling, through which it has been able to combine tradition, research and development, cutting-edge technology and sustainability.
While Le 5 Stagioni has presented itself to professionals as a line of dedicated ours, with more than 20 product references with high technical characteristics, today the brand is ready for a further step forward – meeting the needs of a market in which pizza makers are increasingly aware and responsible when choosing ours. So, the vision of Le 5 Stagioni is to be the de nite, innovative, ultimate answer to pizza makers around the world, aiming to o er
the best ours and mixtures to those who choose excellence, quality and authenticity of ingredients.
A constant aptitude for innovation, without ever breaking the link with ageold expertise in the art of milling, keeps the Le 5 Stagioni line in step with the times, making it capable of anticipating the needs of pizza makers.
Customer communication is another core value for Le 5 Stagioni: tailor-made o erings and ongoing support from the technical sta are conceived with the pizza maker and for the pizza maker, in order to guarantee the desired result.
The opportunity to obtain a speci c product and tailored assistance to the professional allow them to work with peace of mind and con dence. A community and magazine dedicated to pizza professionals and enthusiasts are additional values of Le 5 Stagioni. In fact, in Pizza Stories, passion and expertise in the industry are shared, along with events and training.
The selection of wheat from the best crops in Italy and the world is combined with cutting-edge working processes, involving seven controls that analyse the healthiness of our – and eight analytical laboratories dedicated to research and innovation, constantly in dialogue with the in-house R&D department. Respect for the native characteristics
of the wheat grain and the ecosystem, as well as production made with 100% renewable energy sources, guarantee undisputed and traceable quality.
The cultural and technical heritage of Agugiaro & Figna has allowed for the development of increasingly speci c products: more than 30 types of ours are included in the Le 5 Stagioni line. Must-haves include Superiore our, which is strong, versatile and suitable for long-leavening dough when excellent elasticity is required. Or type ‘00’ Oro our, a marvel for direct and indirect dough and refreshing sourdough. Among whole wheat options, Mora our from extra virgin milling can be used either alone or added to traditional dough, delivering an intense avour.
While pizza chefs combine the traditional with innovation, Blue Seal commercial pizza ovens adopt the same approach. Their Italian-style, stone base deck ovens are ideal for deep-base or thin-based pizzas. Designed for everyday professional use, the powerful electric ovens cook at high temperatures to ensure fast service and great results.
quick service for alfresco dining to their guests. And for a pizza school environment, a single oven on a stand would accommodate the students’ operation needs per workstation – enabling them to cook in the traditional way, baking directly onto the stone tiles.
Single and twin deck ovens
Pizzable meat toppings
Restaurants, and pizza schools, require uncompromised, consistent, quality results from their equipment. That is why Blue Seal pizza ovens use accurate thermostatic temperature control, eco-compatible material for thermal insulation, and high-quality refractory stones which provide excellent heat retention.
Pizzable meat toppings
Casual Dining is back. The ultimate foodservice industry event, co-located with Commercial Kitchen and lunch!, descends on ExCeL London once more. It’s a glittering line-up, promising something for everyone.
Connecting innovative products and services with operators across the nation, Casual Dining returns to ExCeL London on 27-28 September – co-locating with leading sister shows lunch! and Commercial Kitchen. It’s two full days of content, networking, sampling and discovery.
Group event director, Chris Brazier, said: “We’re excited to be planning another show that o ers even more opportunities for trade buyers to connect and collaborate. This is the place to learn about everything that’s been happening in the past year. This is a fast-moving sector, so it’s the perfect time to meet with current suppliers and make new ones, witness interviews with the experts and celebrate this industry event. Free registration is now open and we can’t wait to welcome people again!”
Last year, over 8,200 attendees visited – including senior decision makers from Pizza Pilgrims, Pizza Express, Azzurri Group, Big Table Group, Dishoom, Galvin Restaurants, TGI Fridays, YO Sushi, Hawksmoor, The Alchemist, Nando’s, Jamie Oliver Group, wagamama, Harts Group, Wahaca, Bill’s Restaurants, Boparan Restaurant Group and more.
Gavin Smith, MD of Pizza Pilgrims, said: “Casual Dining was a fantastic two days in which I saw the very best of our hospitality industry sharing best practice and challenging the status quo. It was fun, focused and educational.”
For pub, bar and restaurant operators looking to improve their customer experience, the exhibitor list includes the very best innovation in food, drink, tech and equipment. Brands
and quality suppliers including PizzaSi (foodservice, pizza), Cibosano (foodservice, Italian products), Rich Sauces (sauces, condiments), Bradburys Cheese, Santa Maria (pasta sauces, seasonings), La Tua Pasta (food service, pasta), Atkins & Potts (condiments, gourmet sauces and dressing) and Surgital (pasta, pizza) – have been con rmed.
The likes of Uber Eats, Red Bull, Crops UK, Essential Cuisine, SquareUp, Beyond Meat, Coca-Cola Europaci c Partners, Cadbury and Philadelphia, Peppadew, Tom Savano Cocktails, Siren Craft Brew, Funkin, Nestle Waters UK, Zonal, General Mills – and more – will also showcase their latest o erings.
Casual Dining serves as a platform for the pub, bar and restaurant industry to come together, share ideas and explore the ever-evolving landscape of the sector. With a jam-packed schedule of interviews, seminars and networking opportunities, this event stands as a pivotal platform for fostering innovation and growth.
The show’s free-to-attend seminar programme, across three theatres, is sponsored by Uber Eats – con rmed speakers include:
● Nisha Katona, CEO & founder of Mowgli Street Food
● Tom Barton, co-founder & director of food at Honest Burgers
● Laura Harper-Hinton, co-founder & CEO of Caravan
● John Gyngell, co-founder of North Brewing
● Anthony Pender, founder, Our Yummy Collection
● Amber Wood, managing director, Cosy Club
● Angelique Musico, head of marketing, The Ivy Collection
● Mark Selby, CEO, Wahaca
● Gemma Glasson, managing director, Wahaca & DF Tacos
● Victoria Hatton, managing director, Concept Taverns
● Bex Wilkins, marketing director, Peach Pubs
● Ben Warren, managing director, Roxy Leisure Ltd
● Neve Rabbou, marketing director, Busaba
● Seamus O’Donnell, culinary director, The Alchemist Bar & Restaurant
● Lewis Allington, head of food, St Austell Brewery
Commercial Kitchen – the essential industry event for chefs and buyers involved in equipping and running professional kitchens – is the place to see innovations on the market that are helping with e ciency, sustainability and speed.
Smeg Foodservice UK, Lincat, Hobart UK, UNOX, Jestic Food Service Solutions, Multivac, Synergy Grill, The Burnt Chef Project, The Filta Group, Wearesdi Regale Microwaves, Puri ed Air and others have already con rmed their spots. They will be promoting their latest equipment/services to visitors looking for new products or upgraded solutions.
“Attending Commercial Kitchen is extremely important. It ensures that my kitchen is more sustainable and helps me improve the way I run it,” said Cyrus Todiwala Obe Dl, Chef Patron at Café Spice Namasté.
Find out more:
commercialkitchenshow.co.uk.
Weather extremes are playing havoc with ingredient supply, costs and delivery. Restaurants throughout the UK are reporting major issues, related to inclement weather in Europe and high energy prices (particularly gas) impacting glasshouse growers. But there are other challenging factors, including an overreliance on imports during winter, competitive pricing strategies at British supermarkets, market volatility, a spike in prices of packaging and fertiliser, coupled with disease outbreaks. It’s a perfect storm – and one that’s proving particularly difficult to navigate, especially for the hardy tomato.
Morocco, Spain and the Netherlands are the main exporters to the UK, with over 90% of supermarket toms coming from abroad. It’s a market that continues to grow – in total, Brits spend more than £900 million on tomatoes annually. Premium varieties, such as on the vine, are proving particularly successful.
But there are fewer of them on the shelves. In fact, the National Farmers’ Union believes 2023 will be the lowest production of British tomatoes since 1985. That’s why food advocate organisations like Sustain are asking for
more governmental help. They highlight UK farmers competing against low standard and cheaper food imports, poor farm incomes and worker wages, alongside intensive farming, which harms the climate and nature.
Recommended solutions include:
● New food supply chain codes of practice
● A programme to catalyse growth in better food trading and a more diverse UK food market
● Funding to stimulate local food enterprise, infrastructure and jobs.
The UK isn’t the only country facing a national shortage. Crop failures in India, prompted by heatwaves and heavy rains, have led to price hikes of 400%. It’s a prevalent issue in this region because about 40% of the population follow a meat-free diet.
However, authentic wholesaler of Italian food, Casa Julia, is continuing to add to its range of tomato products.
“The season is late due to heavy rain in May, while there has
also been flooding in the Parma-Bologna area, with a shortage of tomatoes in the north,” said Casa Julia managing director, Enzo Santomauro.
“Therefore, there’s pressure of supply on the growers in the south. But the price has appeared to be the same as the start of the season last year.
“Not many contracts have been signed by canners, waiting to see if August will produce a plentiful crop that continues into September. But Casa Julia has ordered 100 containers that have been allocated to major customers in Scotland, Manchester, London and the Home Counties.
It’s a tough moment for the tomato sector, although the likes of Casa Julia, Silbury and Mutti are seeing encouraging signs.
Casa Julia is the main distributor for Caputo flour in the UK. Here, we see the Miller’s New Year celebration, signifying the end of a year of work, a new commitment and the arrival of grain in the mills.
importer from Naples.
Caputo. “We focus on the quality of our raw materials.”
The second novelty of the 2023 edition was a request for support from the political sphere, with speeches by the President of the Chamber of Deputies, Lorenzo Fontana, and Minister of Agriculture, Francesco Lollobrigida – who announced the allocation of €17 million euros exclusively to support the soft wheat chain from the food sovereignty fund. “Agriculture is our identity and tradition,” concluded Fontana. “When I travel the world and see Caputo flour, I feel proud.”
coverage of the UK. Wherever you are, can have the number 1 pizza flour in the UK for perfect Neapolitan pizzas. have CAPUTO presenting the new flour ‘ARIA’ with world champions David Civitiello and Diego Palladino.
CASA JULIA importer and distributor of CAPUTO.
The first major revolution of 2023 is the collaboration between the Grano Nostrum supply chain and Faculty of Agriculture at the University of Naples Federico II. Research focused on optimising field yields, both quantitatively and qualitatively. The quantity of fertilisers was reduced in favour of innovative and environmentally friendly biostimulations. This year, sowing time was modified, moving from autumn to late February. “We chose to go even further in research because it’s not enough to say ‘Italian’ to say ‘good’, explained Antimo
CAPUTO, the flour from Naples
We now have full coverage of the UK. Wherever you are, you can have the number 1 pizza flour in the UK for perfect Neapolitan pizzas.
The season is delayed due to heavy rains in May, even with floods in the Parma -Bologna area, which have slowed down the planting of tomatoes. shortage of tomatoes in the North and therefore they will put pressure on growers in the South to supply fresh tomatoes.
CASA JULIA importer and distributor of CAPUTO.
“ The street ” will have CAPUTO presenting the new flour ‘ARIA’ with world champions David Civitiello and Diego Palladino.
CAPUTO, the fl our from Naples
TOMATOES
price of fresh tomatoes has increased by 50% compared to last year, but not many contracts have been signed by canners who are waiting to see if August will produce a bountiful harvest that will continue until September/October to try to complete the programs. ordered 100 containers that have been allocated to major customers in Scotland, Manchester and London & home countries.
The season is delayed due to heavy rains in May, even with floods in the Parma-Bologna area, which have slowed down the planting of tomatoes. There will be a shortage of tomatoes in the North and therefore they will put pressure on growers in the South to supply fresh tomatoes.
With seven factories in Campania using the best tomatoes for our needs, we can make sure that you always buy the best product.
The price of fresh tomatoes has increased by 50% compared to last year, but not many contracts have been signed by canners who are waiting to see if August will produce a bountiful harvest that will continue until September/October to try to complete the programs.
TOMATO
biggest surprise is San Marzano Solania at a very competitive price at the moment( see them at the show). bag in box are growing by 40% per annum, and our Paola brand (gold tins) has had a very good reception, samples are available now.
Casa Julia has ordered 100 containers that have been allocated to major customers in Scotland, Manchester and London & home countries.
With 7 factories in Campania using the best tomatoes for our needs, we can make sure that you always buy the best product in a sauce of 7/8 briks.
The biggest surprise is San Marzano Solania at a very competitive price at the moment( see them at the show).
Our Paola peeled tomatoes and bag in box are an essential for making the perfect pasta and pizza sauce.
Peeled tomato: 2.5kg Paola own brand
• 2.5kg Datterini
Sales of our bag in box are growing by 40% per annum, and our Paola brand (gold tins) has had a very good reception, samples are available now.
• 2.5kg Solea
• 2.5kg Carmela very high specification
For more information regarding our products and promotions, why not try scanning our QR code to visit our website?
• 4kg Polpa fine pronto pizza PAOLA brand
• 10kg bag in a box using Roma tomatoes PAOLA BRAND
www.casajulia.co.uk |
• 2.5kg Solania San Marzano with certificate
|
info@casajulia.co.uk | www.casajulia.co.uk
Use our skills to help you. CASA JULIA importer and distributor
www.casajulia.co.uk
“Perhaps the biggest surprise is Solania San Marzano is at a very competitive price – see them at The Italian Show on 19 September [preview on pg 26]. Also, sales of our bag in box are growing by 40% per annum, and our Paola brand (gold tins) has had a very good reception and samples are available now,” concluded Santomauro.
Silbury is Europe’s largest pizza sauce manufacturer and significant shareholder in two of the largest Portuguese tomato processing plants, Hit Group – supplying manufacturers, retailers, high-street chains and foodservice businesses across UK, Ireland and Europe.
“We have a team of industry specialists and customer service professionals that have built longstanding relationships with customers and suppliers,” said Louise De Leon, Silbury marketing manager. “This has helped us with the challenges the industry has faced. We have established logistics networks covering sea and road, together with flexible storage and strategically located warehousing, allowing us to offer flexible services to our customers and security of supply.
“The best policy for operators and manufacturers is to make sure they have raw material requirements covered. Changes and disruption to the supply chain tend to be instant and shortlived. Silbury can adapt and remedy the situation with enough notice.”
Over the past 12 months, Silbury have been working on a new range of pasta sauces; Pomodoro, Arrabbiata and Tomato and Mascarpone are the first flavours developed, with a full range
available this autumn. Each sauce is gluten-free, meets PHE salt reduction targets for 2024, free from artificial colours, preservatives and flavours.
“Customers are seeking continued innovation, brand trust, consistency and reassurance on quality,” continued De Leon. “A priority is further developing our Environmental, Social and Governance [ESG] plan. In December 2022, we recruited our first sustainability manger, Rob Bailey. He has been working with customers to understand their needs, as well as meeting key suppliers. Our ESG plan is a key focus, along with new product development projects over the next 12 months.”
Mutti has a core Essential range, consisting of polpa, peeled tomatoes, double concentrate paste and passata, along with pizza sauces – catering to a variety of needs, both at home and in foodservice. They use natural recipes, are free from artificial additives and oil, while being designed to be diluted to allow for product yield to be maximised. They’re
witnessing a change in buying patterns.
“Despite consumers feeling the squeeze on their wallets, we have seen a surge in interest for better-quality, ambient tomato products,” said Dhiresh Hirani, Mutti country manager, UK.
“While price used to be the primary factor, value now means so much more. Consumers want elevated value – and that means ingredients and natural products that are also produced by a socially responsible company. Mutti is dedicated to only tomatoes. Its speciality products, such as San Marzano, provide a genuine richness.”
But they’re also aware of supply issues on the horizon.
“Regarding availability of raw material, Mutti is constantly investing in sustainability measures to help futureproof the business,” said Hirani. “Sustainable farming is a top priority –from drip irrigation to humidity meters, to weed control and the use of manual traps to defend against harmful insects. At our factory, approximately 80% of the water used is recycled in some way, and we use solar panels to generate power.”
Cirio – producer of Italian tinned tomatoes – has created Passata from Tuscany, to deliver the heart of Italy to every meal.
Each mouthful comes from tomatoes grown in the fields around Albinia in Southern Tuscany, near the Tirreno sea. The unique soil gives Toscana Passata a special, full-flavoured mineral and sweet taste, designed to transform Italian creations into something special, conjuring up the true flavours of Tuscany.
Enjoy the genuine Italian provenance in these newly launched 700g jars, now available in Sainsbury’s and Morrisons for £1.75.
Cirio tomatoes come from an ethical sustainable Italian cooperative of 14,000 associated farming companies. The company cares about its lands, products, and all the people involved in creating the seeds they plant to the tables of everyone who enjoys their delicious tomatoes around the world.
Becoming climate neutral is part of a major ground-breaking sustainability project with a commitment pledge: ‘Our hearts and souls are totally committed to SUSTAINABLE production of the HIGHEST QUALITY Italian tomatoes.’
Fresh Direct has partnered with vertical farming pioneers, Fischer Farms, to launch a range of British-grown herbs and leafy greens. The partnership aims to improve supply chain sustainability.
Fresh Direct will sell vertically farmed fare, including basil and watercress, grown in Fischer Farms’ state-of-the-art, biosecure vertical farm in Norwich. As well as the sustainability bene ts that producing closer to home brings, chefs are being promised quality and freshness.
Fischer Farms’ stacked, climatecontrolled growing environment – the equivalent of 825 football pitches –means it can produce British-grown
With UK tomato supply predominantly reliant on imports, more sustainable horticultural practices appear to be the future.
crops 12 months of the year, completely independent of extreme weather.
The four-acre vertical farm is one of the largest in the world, delivering the same amount of food as 1,000 acres of conventional farmland. Powered by renewable energy, Fischer Farms processes use less land and water, and no pesticides, herbicides or insecticides, due to the controlled cultivation process.
Tom Bartlett, trading manager, Fresh Direct, said: “The partnership with Fischer Farms will lead the way in the foodservice industry, helping to deliver year-round quality and consistency. And, importantly for chefs, the product will be high quality and look and taste fresher,
as it will not have to stand up to the rigours of a very di cult supply chain.”
Jon Cummings, sales director at Fischer Farms, explained: “Historically, some traditionally grown herbs have travelled thousands of miles before arriving on restaurant menus, with the quality inevitably su ering. However, the latest vertical farming innovations o er produce that chefs will love. This highly advanced technique takes the strain out of the supply chain, solves complex challenges facing the foodservice industry, and meets their environmental agenda. We look forward to working in close partnership with Fresh Direct and building a more resilient and sustainable supply chain for UK operators.”
For out-of-home dining, pizza presents a huge opportunity for operators, yet savvy consumers now hold authenticity, quality and provenance of ingredients above all else.
This is from an exclusive new report from Galbani Professionale, the UK’s number one Italian cheese*, and a global brand under the Lactalis Professional umbrella. It has polled 2,000 consumers and several operators in its search for the latest insight.
Also included is expert advice, hints, tips and cheese hacks, plus dedicated recipes from Lactalis Professional pizza ambassador, Davide Parato.
Key ndings include:
● Consumers’ favourite pizza toppings
● Ingredients they would pay a premium price for
● Which age and diner demographic provides the most captive audience for operators.
It coincides with the launch of an exclusive Galbani Julienne Mozzarella, aimed squarely at chefs and operators. The 1.5kg product is an authentic Italian Mozzarella, suitable for vegetarians, with a fresh, milky avour, provided ready-to-use in a julienne format (medium size 6x5x70mm strips).
This is ideal for for chefs and operators looking to entice more custom and build a standout menu, said Heloise Le Norcy-Trott, group marketing director for Lactalis UK & Ireland,
“Consumers, despite having less disposable income, will still treat themselves to pizza. But cheese is so integral to the traditional Italian experience, it is vital operators choose wisely. Interestingly, our report found that 50% of respondents prefer cheese in a julienne format, which goes to demonstrate that this Mozzarella product is the perfect solution to help inspire operators to take a slice of this exciting and vibrant market!”
The free report is available to download at lactalispro.co.uk/best-of-italian/pizza/.
*IRI Major multiples latest 52w.e 20 May 2023.
Pizza was made for delivery. That truth was discovered perhaps 50 years ago in Chicago and other cities in the US. This is built on two important pillars – the pizza itself and how it gets to the consumer.
Early entrepreneurs found that the product travelled very well. It could be easily insulated during the journey. Upon arrival, it was just as it had left the kitchen, with the same look, taste and smell as the chef had prepared. Customers loved it.
The delivery pillar offered further benefits for the pizza supplier. It allowed more customers to be fed than could readily fit into the front of house [FOH], so investment in real estate could be lower per unit of revenue. It tapped into new opportunities, such as customers who may not have been in the mood to go out for pizza.
In those pre-internet days, delivery customers were attracted by letterbox leaflets, TV advertising and other mainstream marketing. The sales boom continued to increase.
There were, of course, challenges to be overcome. How to get the customer to order in the first place? How to promote the product, the price, the brand?
There was also was the question of how to physically deliver. The solution was to invest in teams of riders and drivers, whose job it was to ensure swift, trouble-free transportation.
Out of this period of growth and profitability emerged companies who drove the market forward, with business models built on controlling the supply chain – from dough manufacturing through to delivering the final product to (satisfied) customers – with franchised concepts. First across the US, then internationally. Pizza delivery was, and still is, a great model, epitomised by Domino’s, Papa Johns and Pizza Hut.
In those far-off days, pizza wasn’t the only product that was delivered. Indian or Chinese food also had a long pre-internet story of transportation, but not at scale. This fare was supplied by small, family businesses without the
“Early entrepreneurs found that the product travelled very well. It could be easily insulated during the journey. Upon arrival, it was just as it had left the kitchen.”
benefits of controlling the supply chain, franchising and international expansion. Nevertheless, there was steady demand. And there things might have stayed.
But around 15 years ago, the world discovered a wider market for restaurant delivery. This was built on the transformative power of the internet – in the sense that it reached out to customers, offered choice, got their orders, transmitted them to the kitchen where the goods were produced, then arranged for rider pick-up and delivery. It effectively kept them informed about every step of the meal’s journey.
It did this with rapidly growing numbers of orders and revenue, and grew internationally – at the last count, 110 countries had a significant restaurant delivery ecosystem. Delivery is a global market worth over $400 billion, with the creation of behemoth companies such as Meituan (restaurant delivery turnover $16.6bn in 2022), Uber Eats ($10.9bn), Delivery Hero ($9.7bn) and Just Eat Takeaway ($5.8bn).
There is one small problem: the system doesn’t make money.
Various fixes are being tried. One is to redefine what profitability looks like – call it ‘adjusted EBITDA’ (earnings before interest, taxes, depreciation and amortization) and hope nobody asks for a more meaningful definition.
Then there are dark kitchens (called ghost kitchens in the US), which are promoted as a means to create profits.
Companies such as Karma Kitchens, Jacuna and Reef fall into this category.
The other format is where a highstreet restaurant prepares not only for the brand that appears on the fascia, but others in the same physical space – this knowledge is not shared with customers.
There are many reasons why dark kitchens are deemed a good idea. One is that no investment is required for FOH operations; space and therefore costs are saved. Even when the dark kitchen is located in a high-street building, there is no need for additional FOH investment (over and above the space required for dine-in customers who are attracted by the name on the fascia).
Another reason is that standalone dark kitchens can be located where the cost of property is lower – e.g. industrial parks or repurposed office premises.
They come in at least two major formats. One is where the kitchen is a standalone activity, with no FOH. It is quite likely located in premises that generally house between five and 40 other kitchens.
Dark kitchens also provide the opportunity for operators to test out concepts – or move an existing one into a new locality – without all the costs associated with a full fit-out.
Despite these benefits, dark kitchens have had bad press, most notably in the
“Dark kitchens provide opportunity for operators to test out concepts – or move an existing one into a new locality – without the costs associated with a full fit-out.”
US. And there are voices questioning the long-term viability of the model. My view is that failures are the result of an investment bubble that has been accompanied by inadequate execution.
Profitability can also be delivered via virtual brands, that have no brick-andmortar presence. Super Nonna was created by The Big Table Group to utilise existing resources, without the expense of a FOH fit-out.
However, others are promoted by companies such as Peckwater Brands based in the UK (offering Pizza By Giorgio and Late Night, plus 14 other concepts – burger, chicken, burrito, etc), and Virtual Dining Concepts (who have
headlined the MrBeast Burger brand, particularly in the US). The business model is based on franchising; since they drive the risk down the chain to franchisees who invest to push growth of the brand, they provide a profitable business model for the franchisor.
All the while, pizza delivery does not stand still. The news that Domino’s in the US – which has up to now determinedly only made products available on its own app and websites – will soon be available on the Uber Eats app [see below] points out that competitive forces drive change.
Nevertheless, restaurant delivery suffers from one major challenge: it is still trying to find another product that competes with all the advantages that
make pizza such a potent option. Some come close in terms of quality – sushi or poke, plus Indian or Chinese food. But nothing has the combination of demand and cost/price balance of pizza.
While the search is ongoing, pizza delivery continues to thrive.
Peter Backman is a restaurant consultant. He launched theDelivery.World a year ago to share restaurant delivery insight. For the fortnightly newsletter, visit theDelivery.World/ newsletter. Find The Delivery Prophets podcast at theDelivery. World/TheDeliveryProphets.
Domino’s Pizza in the US has entered into a global agreement with Uber Eats Marketplace, meaning customers can order products through the Uber Eats and Postmates apps. It’s expected to be enabled by the end of the year.
This brings an end to Domino’s policy of refusing to do business with a thirdparty aggregator in the US, preferring to use its own app and website. Two years ago, company CFO, Stu Levy, made his views clear: “We struggle a little bit understanding the long-term economics in some of the aggregator businesses.
We have questions about the viability of that long term, if you’re an independent, paying exorbitant fees for a third party to step into your value chain.”
The surprise announcement led to a sharp 11% boost in Domino’s stock price. It comes off the back of a difficult start to 2023, with the chain confirming a 2.1% decline in same-store delivery sales in the first financial quarter, year-on year.
“Domino’s has a history of successfully entering new marketplaces,” said CEO, Russell Weiner. “In addition, Domino’s sells more food on its digital platform
than any pizza company in America. Now that aggregators are at scale, the next logical marketplace for us to enter is order aggregation.
“Our research in the US and learnings from 13 of our international markets has shown us that taking orders using the Uber Eats Marketplace provides access for Domino’s and its franchisees to a new segment of customers,” said Weiner.
Late last year, Domino’s in the UK confirmed an exclusive partnership with Just Eat, following a successful six-month trial in 100 stores.
Sunny Chhina of Fat Pizza and Village Pizza’s Katy Habibian understand pizza delivery better than most. So, where do they stand on modern methods?
They’re sweeping through the foodservice delivery sector like a tidal wave. High-profile ad campaigns and earworm-style jingles infect the consumer psyche. And when you’ve got a reported £5 million-plus marketing budget to entice Snoop Dogg, you know the game has changed. But let’s face it… third party aggregators have evolved to make money – and they’re not everyone’s cup of tea!
The three biggest players in the UK are Just Eat, Uber Eats and Deliveroo – in the US, DoorDash are kingpins. Of course, the pandemic accelerated their success, and no one could have predicted that. But the reality today is that pizza or takeaway delivery businesses have a decision to make.
Commission fees vary greatly, from around 20-40%. This inevitably puts pressure on smaller independents, whose profit margins are tighter than ever. Another key factor is control and being able to understand who your customer is and what they want. Something very valuable is being handed over – data.
Many operators feel like they have to be on aggregator apps, as there is now a straightforward opportunity for rivals to get a market share. But managers have no idea who is buying their product – customer data and loyalty numbers disappear into the ether. Not knowing your audience means personalised offers are impossible.
“We’ve had aggregators since 2009,” said Sunny Chhina, founder of The Fat Pizza. “We went through an explosion of their use from around 2012 (Just Eat), then the others from 2019 (Deliveroo and Uber Eats).
“But while there is always a divide on using third party couriers, they are here to stay – even though the takeaway boom appears to be over. Ultimately, pizza is delivery focused, relative to other cuisine brands. And while aggregators won’t share details of customer behaviour, it’s much easier than before to get local recognition –and independents can compete with the big boys, as long as they’re good!”
It’s important to remember that Covid-19 changed the restaurant sector forever. Contactless payment, coupled with no-contact delivery options, became the norm, while aggregators helped keep many businesses afloat. The question is: what happens next?
The challenge for smaller firms is being heard – and effectively competing on an uneven playing field. “The balance has shifted to the bigger brands, because while independents initially got good exposure, they’re up against the likes of Domino’s on the app, which can decimate sales,” said Chhina.
But Just Eat believe there is opportunity for everyone. “We work with more than 70,000 connected partners in the UK, many of which are family run or independently owned businesses. We find that having bigger brands on the platform can help attract a wider customer base to our smaller partners,” a company spokesperson said.
“The market as a whole has changed – and not just because of Covid,” said Katy Habibian of Village Pizza. “Food, supermarkets and takeaways are all just expected to be clicked – it’s like the Amazon model. Back in the day, we went to the greengrocer for fruit and the butcher for meat. As time
has evolved, we all now go to one digital supermarket. But is it fair for small business to trade alongside companies such as McDonald’s, while paying roughly the same percentage to aggregators? The smaller fish are put out of business first.”
With aggregators also moving into produce, aren’t they effectively ‘eating themselves’ by saturating the foodservice sector? Just Eat say no.
“By expanding into grocery and convenience, we can help people access everything from takeaways, cupboard essentials and fresh groceries in minutes. We view this expansion as a chance to build relationships with new customers and opportunities for existing ones.”
It appears that the ‘faceless’ aspect of the aggregator is ultimately its biggest downside, with two-way communication and accountability certainly a grey area.
Ultimately, everything is about the consumer – they decide whether an idea continues to thrive. So, bad publicity around reckless and seemingly unaccountable delivery drivers, plus workers’ rights, doesn’t help. And the delivery landscape will probably look different again in five years. Innovative food delivery platforms, the emergence of crypto and harnessing the power of AI are a guarantee of that.
“The world is a changing place and there is a need for these apps,” said Habibian. “But responsibility needs to be taken – the same as a store owner does.”
While having Katy Perry as a brand ambassador is all very well, aggregators still have to work hard to get everyone singing from the same hymn sheet.
For chef Vittorio Meli, delivering an authentic Sicillian experience to East London is a priority – and at Zoom East Kitchen & Bar, he appears to be succeeding.
uncle and his own father’s restaurants. He learned the carefully handed down recipes of the family, which he now brings to Zoom East.
The venue celebrates the charm of Italian hospitality with art-laden walls, contemporary botanical spaces and colourful interiors, all of which create an intimate, familial atmosphere straight from the trattoria playbook.
“Growing up in Sicily, cooking and sharing food was a big part of family life,” said Meli.
months. This is his favourite time of year for eating in the region, with some of his favourite ingredients – from asparagus and artichokes to courgettes and tomatoes – in abundance.
Meli’s favourite dish on the new menu is the Sicilian Stuffed Squid. “With Parmesan, raisins, orange and sundried tomatoes, the Stuffed Squid dish demonstrates typically Sicilian ingredients and flavour combinations,” said Meli.
Zoom East Kitchen & Bar is a Sicilian restaurant that opened in London’s Whitechapel in 2022. The venue brings the warmth and vibrancy of authentic Sicilian cuisine to the heart of East London. At the helm is head chef Vittorio Meli, who originates from Catania, Sicily, where his family has owned and run restaurants for over three generations.
Meli’s passion for cooking and the traditions of Sicilian cuisine began as a young boy in the kitchens of his great
“The menu at Zoom East is inspired by that, with lots of dishes made to be shared. The thing I love most about Sicily is the vibrancy of produce in the spring and summer months – and that has also been an inspiration behind the dishes on the menu.”
Meli and his team aim to provide an exceptional dining experience. Sicily has a unique cuisine that differs from the rest of Italy, known for its fresh ingredients, bold flavours and strong Arabic and North African influences.
For spring, the restaurant launched a new menu that explored some of Meli’s favourite dishes that captured the essence of Sicilian cooking in the warmer
Fresh antipasti dishes include a Fritto Misto – crispy tempura market seafood and courgettes with lemon parsley aioli – and a Watermelon & Saffron Pecorino Salad. A modernised Sarde a Beccafico is a fresh salad dish of sardine fillets breadcrumbed with Parmesan and herbs, served with a fennel and pickled red onion salad. Classic dishes such as Arancini, Caponata and Pasta alla Norma are mainstays on the menu and have proved to be exceptionally popular.
New Secondi seafood fare includes Stuffed Squid with Parmesan, raisins, orange and sundried tomatoes, pan fried with nduja and served with squid ink aioli. A dish of Mackerel Skewers makes use of the best Cornish mackerel, served with seasonal vegetables and the typically Sicilian salmoriglio dressing.
Branzino is served simply with roast pepper sauce and gremolata. New pasta dishes include Granchio Linguine with fresh brown and white crab, cherry tomatoes, chilli, garlic and parsley, and Beef shin Mafalda – a popular flat and wide ribbon pasta, with braised beef shin & porcini mushroom ragù.
Desserts include Migliaccio – a Southern Italian ricotta cheesecake with walnuts and carob and coffee sauce – and Almond Biancomangiare, a traditional Sicilian Almond milk pudding, flavoured with orange blossom water, pistachio praline and candied fruits. The Cannoli with fried crisp pastry is filled with ricotta cheese, dusted with cinnamon and candied fruits.
Zoom East has also launched a new Menu Fisso; an express set lunch. Guests can choose from a selection of antipasti,
secondi and dolce, with two courses for £19 and three for £22, with a soft drink or glass of house wine.
A succinct wine list unsurprisingly focuses on Sicily, as well as other Italian regions, created with Meli’s dishes in mind. The house wines are a red, Nero D’Avola, and the white, a Grillo, benefiting from the terroir in the area. Other native Sicilian grapes are Inzolia or Catarratto. They are both typical from the north-western side of the island, in the Trapani, Agrignento and Palermo corner. Most of the wines are organic, which is a priority for Zoom East.
For summer, guests can enjoy a new list of amaro-based cocktails, perfect for alfresco sipping. Amaro, the Italian bitter liquor, is used in a selection of spritzstyle cocktails, as a well as short, strong sips. Created by bar manager Kristian Smith, drinks include the Frizzante – an herbaceous twist on the classic Aperol spritz made with Cynar – and the Assolato, mixing Sicilian Amaro Averno and Maker’s Mark, sweetened with peach liquor.
The decor reflects warmth, with colourful interiors and art-laden walls. Within the restaurant, a living wall designed by florist Elizabeth Marsh brings outside in. The idea is to provide an immersive experience, allowing customers to feel as though they are in Sicily, without leaving East London.
There is also a new terrazza; a courtyard space off the main restaurant that will (weather permitting) give guests a chance to enjoy aperitivo alfresco. The walls of the plantfilled outdoor space feature bespoke artwork from local street artist Sam Kerridge. Inspired by the external living green wall in the terrazza, Kerridge’s artwork stretches across the courtyard, evoking terracotta architecture and icons of the London skyline in
a kaleidoscopic explosion interwoven with waterfalls.
The courtyard is connected to the restaurant’s Orangery private dining and meeting room, featuring its own lush green wall, continuing the feel of botanical freshness. The private dining room’s terracotta walls are adorned by local artistic works as part of the revolving exhibition series, ‘Curated at Hyatt Place’.
Later this year, the Zoom East team are looking forward to launching a series of pasta making classes with chef Meli. The intimate sessions will give guests the chance to learn how to create Sicilian pasta dishes from scratch; from rolling the dough to producing the sauce. For Meli, there is nothing better than making fresh pasta for yourself – and he’s looking forward to showing people how surprisingly easy it can be.
Through authentic food, warm hospitality and an immersive atmosphere, the team at Zoom East succeed in bringing a true Sicilian dining experience to East London.
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 con dent in recommending them.
The Pizza Pasta & Italian Food Association, Engine Rooms, Station Road, Chepstow NP16 5PB
Telephone: 01291 6363358 or email subscriptions@papa.org.uk
999 Pizza Toppings (UK) Ltd.
Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH
Contact: Homayoun Aminnia
Tel: 01708 558885 Fax: 01708 555022 sales@999pizzatoppings.com
Allied Mills Ltd.
Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR
Contact: Chris Brown Tel: 01375 363100 Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk
Alphin Pans
Oakdale Mill, Delph New Road, Delph, Nr Oldham OL3 5BY
Contact: Liz Crossland Tel: 01457 872486 sales@alphin.co.uk www.alphin.co.uk
Cooktek c/o MCS Technical Products Ltd
MCS Technical Products, Building 2, Westmead Industrial Estate, Westmead Drive, Swindon, Wiltshire SN5 7YT
Contact: Steve Snow Tel: 01793 538308 Fax: 01793 522324 sales@mcstechproducts.co.uk
Dairy Partners Ltd Brunel Way, Stroud Water Business Park, Stonehouse, Gloucestershire GL10 3SX
Contact: Will Bennett Tel: 01453 828890 Will.Bennett@dairypartners.co.uk www.dairypartners.co.uk
Euro Catering Equipment Ltd.
Unit 4 Egerton Close, Daventry, Northamptonshire NN11 8PE
Contact: Steve Lane
Tel: 01455 559969 Fax: 01455 559979 sales@euro-catering.co.uk www.euro-catering.co.uk
Freiberger UK Ltd
Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF
Contact: Andrew Thorne Tel: 01775 767655 / 01775 767656 andrew.thorne@freibergerukltd.co.uk
Leprino Foods Ltd
4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD
Contact: Lynne Utting
Tel: 01606 810900 Fax: 01606 48680 lutting@leprino.co.uk
Ornua Ingredients Europe Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ
Contact: Alan Mackie
Tel: 01531 631300 alan.mackie@ornua.com www.ornuaingredients.com
Pan’Artisan
Unit 25-26 Holmbush Industrial Estate, Holmbush Way, Midhurst, West Sussex GU29 9HX
Contact: Charlotte Kildu
Tel: 01730 811490 Charlotte.kildu @panartisan.com www.panartisan.com
Futura Foods UK Ltd.
The Priory, Long Street, Dursley, Gloucestershire GL11 4HR
Contact: Rhian Kinman Tel: 01666 890500 Fax: 01666 890522 rhian.kinman@futura-foods.com www.futura-foods.com
General Catering Solutions
Unit 13 Delta Court, Sky Business Park, Second Avenue, Doncaster DN9 3GN Contact: Philip Dixon Tel: 01302 340742 info@generalcatering.co.uk https://generalcatering.co.uk/
Danish Crown – Topping Bommen 9, Thorning
DK-8620 Kjellerup, Denmark
Contact: Kevin Peacock
Tel: 07790 988121 KPEAC@danishcrown.com www.danishcrown-toppings.com
Blackwood Ovens
Albert House, Albert Street, Hollinwood, Failsworth, Oldham, Greater Manchester OL8 3QP Tel: 0161 684 4377 markelle@blackwoodovens.com www.blackwoodovens.com
C.Carnevale Ltd
Carnevale House, Blundell St, London N7 9BN
Contact: Mr C Carnevale
Tel: 0207 607 8777
Fax: 0207 607 8774
Dawn Farm Foods Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US
Contact: Jon Watkin
Tel: 01604 583421
Fax: 01604 587392 info@dawnfarmfoods.co.uk www.dawnfarms.ie www.dawnfarms.ie/tmi-foods
Deliverect 35-41 Folgate Street E1 6BX London
Contact: Ashleigh Jansen ashleigh.jansen@deliverect.com www.deliverect.com
Goodfella’s Pizza
Birds Eye Ltd. 1 New Square, Bedfont Lakes Business Park, Feltham, Middlesex TW14 8HA
Contact: Samantha Dolan Tel: 0208 918 3200 Sam.Dolan@birdseye.co.uk www.goodfellaspizzas.com
Insurance Protector Group B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk
Perco (North East) Ltd. Perco House, Norton, Stockton on Tees TS20 1DN
Contact: Leah Homer Tel: 01642 361515 leah@percofoods.com www.percofoods.com
Pizza Plus Foodservice Light Industrial Estate, Liverpool Road, Walmer Bridge, Preston PR4 5HY
Tel: 01772 610415 Fax: 01772 617610
Contact: Chris Smith chris@pizzaplusfs.co.uk
Qualitops (UK) Ltd
Simon Scotland Road, Hardwick Industrial Estate, Kings Lynn, Norfolk PE30 4JF
Contact: Lea Hall Tel: 01553 772 522 admin@qualitops.co.uk www.qualitops.co.uk
Jestic
Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 01892 831 960 Email: info@jestic.co.uk www.jestic.co.uk
Just-Eat.co.uk Ltd.
Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN
Silbury Marketing Ltd. 9 Manor Park, Banbury, Oxfordshire, OX16 3TB
Contact: Louise De Leon Tel: 01926 410022 sales@silbury.co.uk www.silbury.co.uk
Continental Quattro Stagioni Trafalgar Mills, Leeds Road, Hudders eld, West Yorkshire HD2 1YY
Contact: Mr Roberto Giacobbi Tel: 01484 538333 r.giacobbi@continental-wine.co.uk www.continental-food.co.uk
Conveni
Willige Laagt 2, 5757 PZ Liessel
The Netherlands
Contact Noel Reidy Tel; +44 7903 526 457 +31 (0) 493 348 700 noel.reidy@conveni.nl info@conveni.nl
Eurilait Ltd
Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ
Contact: Andrew Ford
Tel: 01749 838108 andrewford@eurilait.co.uk www.eurilait.co.uk
Contact: Paul Gri th Tel: 0208 7362001 b2bmarketing@just-eat.co.uk www.restaurants.just-eat.co.uk
Leathams PLC
Units 10-12, The Circle, Queen Elizabeth Street, London SE1 2JE
Contact: Mr James Faulkner
Tel: 07803937324 / Fax: 0207 6354017 james.faulkner@leathams.co.uk www.leathams.co.uk
Bellavita Expo Ltd Unit 204, Brick elds, 37 Cremer Street, London E2 8HD Tel: 020 80376723 www.pizzapastashow.com
BEVERAGES
Beer
Carnevale Ltd.
Coffee
Carnevale Ltd.
Mineral Water
Carnevale Ltd.
Soft Drinks
Carnevale Ltd.
Wine, Spirits & Liqueurs
Continental Quattro
Stagioni Ltd.
Carnevale Ltd.
BREAD, CAKES & DESSERTS
Garlic Bread
Goodfella’s Pizza
CHEESE, DAIRY & EGGS
Cheese
999 Pizza Toppings (UK) Ltd.
Carnevale Ltd.
Dairy Partners Ltd.
Eurilait Ltd.
Futura Foods UK Ltd.
Leprino Foods Ltd.
Leathams PLC
Ornua Ingredients Europe
Perco (North East) Ltd.
Stateside Foods Ltd.
Eggs
Futura Foods UK Ltd.
Leathams PLC
Mozzarella
Carnevale Ltd.
Dairy Partners Ltd.
Eurilait Ltd.
Futura Foods UK Ltd.
Leprino Foods Ltd.
Parmesan
Eurilait Ltd.
Futura Foods UK Ltd.
COMPUTING SOLUTIONS
Online Ordering Solutions
Just-Eat.co.uk Ltd.
DELIVERY & PACKAGING
Heated Pizza Delivery Bag Systems
Alphin Pans
Cooktek (MCS Technical Products)
Pizza Lid Supports
Alphin Pans
DOUGH & PIZZA EQUIPMENT
Dough Trays
Alphin Pans
Holding Ovens
General Catering Solutions
Pizza Accessories
Alphin Pans
Blackwood Ovens
General Catering Solutions
Pizza Plus Foodservice
Pizza Boxes
Perco (North East) Ltd.
Pizza Making Systems & Equipment
Alphin Pans
Blackwood Ovens
Chefsrange
Cooktek (MCS Technical Products)
General Catering Solutions
Jestic
Pizza Ovens
Blackwood Ovens
Chefsrange
General Catering Solutions
Jestic
Pizza Plus Foodservice
Pizza Pans
Alphin Pans
FISH & SEAFOOD
Other Fish & Seafood
Leathams PLC
FLOUR & BAKERY
Concentrates
Allied Mills
Durum Semolina
Allied Mills
Carnevale Ltd.
Flour
ADM Milling UK Ltd.
Allied Mills
Carnevale Ltd.
Whitworth Bros. Limited
Icings
Allied Mills
Improvers
Allied Mills
Premixes (Bread & Cakes)
Allied Mills
FOOD WHOLESALERS
Continental Quattro
Stagioni Ltd.
Leathams PLC
Stateside Foods Ltd.
FRUIT & VEGETABLES
Chargrilled Vegetables
Carnevale Ltd.
Olives
Leathams PLC
INSURANCE
Insurance Protector Group
KITCHEN & SERVING
EQUIPMENT
Bakery Ovens
Chefsrange
General Catering Solutions
Baking Pans
Alphin Pans
Chargrills
Chefsrange
Displays
Blackwood Ovens
Chefsrange
General Catering Solutions
Drinks Systems
Carnevale Ltd.
Fryers
Blackwood Ovens
Chefsrange
Jestic
Griddles
Blackwood Ovens
Chefsrange
Cooktek (MCS Technical Products)
Jestic
Holding Ovens
Blackwood Ovens
General Catering Solutions
Jestic
Induction Cooking & Holding
Cooktek (MCS Technical Products)
Other Cooking Equipment
General Catering Solutions
Preparation Counters
Blackwood Ovens
Chefsrange
General Catering Solutions
Refrigeration
Chefsrange
General Catering Solutions
MEAT
Bacon
Dawn Farm Foods Ltd.
Leathams PLC
Beef
Leathams PLC
Chicken & Other Poultry
Leathams PLC
Ham
Carnevale Ltd.
Dawn Farm Foods Ltd.
Foods Ltd.
Leathams PLC
Stateside Foods Ltd.
Italian Meat & Sausages
Dawn Farm Foods Ltd.
Pancetta
Carnevale Ltd.
Danish Crown
Qualitops (UK) Ltd
Pepperoni
Carnevale Ltd.
Danish Crown
Dawn Farm Foods Ltd.
GCL Food Ingredients.
Qualitops (UK) Ltd
Salami
Carnevale Ltd.
Danish Crown
Dawn Farm Foods Ltd.
Qualitops (UK) Ltd
OILS & VINEGARS
Olive Oil
Leathams PLC
Silbury Marketing Ltd.
PASTA, POLENTA, GNOCCHI & RICE
Pasta (Dry)
Carnevale Ltd.
Continental Quattro
Stagioni Ltd.
Leathams PLC
PIZZA DOUGH, BASES & CRUSTS
Dough Balls
Pan’ Artisan
Pizza Plus Foodservice
Pizza Bases & Crusts
Pan’ Artisan
Pizza Plus Foodservice
Stateside Foods Ltd.
PIZZA TOPPINGS
Fish
Carnevale Ltd.
Fruit & Vegetables
Carnevale Ltd.
Meat
999 Pizza Toppings (UK)
Ltd.
Carnevale Ltd.
Danish Crown
Dawn Farm Foods
Perco (North East) Ltd.
Pizza Plus Foodservice
Silbury Marketing Ltd.
Stateside Foods Ltd.
READY MEALS
Italian
Conveni
READY PREPARED
Prepared Pasta Meals
Freiberger UK Ltd.
Prepared Pizza (Chilled)
Conveni
Stateside Foods Ltd.
Prepared Pizza (Frozen)
Freiberger UK Ltd.
Goodfella’s Pizza
Pizza Plus Foodservice
Stateside Foods Ltd.
SOUPS, SAUCES, STOCKS & DRESSINGS
Garlic Spreads & Mixes
Stateside Foods Ltd.
Pasta Sauces
Leathams PLC
Pizza Sauces
Conveni
Leathams PLC
Perco (North East) Ltd.
Pizza Plus Foodservice
Silbury Marketing Ltd.
Stateside Foods Ltd.
Soups
Conveni
TOMATOES
Canned Tomatoes
Silbury Marketing Ltd.
SunBlush© Tomatoes
Leathams PLC
Sun-Dried Tomatoes
Carnevale Ltd.
Leathams PLC
The Pizza Pasta & Italian Food Association is the trade body representing the UK Pizza, Pasta and Italian Food Association. The Association is given direction by a Management Committee comprising:
CHAIRMAN
Richard Harrow (Consultant)
VICE CHAIRMAN
Sunny Chhina (The Fat Pizza)
FROZEN PIZZA
MANUFACTURER
David Jones (Pan Artisan)
CHILLED PIZZA MANUFACTURER
Ian Kent (Stateside)
PIZZA RESTAURANTS
Chain - Alessandro de Mauri (Pizza Express)
Chain - TBC (Pizza Hut)
PIZZA DELIVERY OPERATORS
Chain - Julian Durrant (Papa Johns)
Small Chain - Khalil Rehman (Caprino’s Pizza)
Independent
Geoff Parsons (Basilico)
Katy Habibian (Village Pizza)
AGGREGATOR
Fergal Mullan (Just Eat)
IT EPoS
Joe Heather (Deliverect)
CONSULTANT
Keith Griffiths
SUPPLIERS
Cheese
Nick Waring (Eurilait)
Mozzarella
Lynne Utting (Leprino Foods)
Meat
Jon Watkin (Dawn Farm Foods)
Flour
Gary Somers (Whitworths)
Equipment
Richard Norman (Jestic)
Tomatoes
James Faulkner (Leathams)
