Pizza, Pasta & Italian Food Magazine - August 2022 - Issue 211

Issue 211 August 2022

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& Italian food magazine

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A THOUSAND COLOURS. Today we introduce you to BLUE. JJ Pizzeria is the flour for traditional Pizza, ideal for light dough and perfect leavening.

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a Welcome Next month sees the hosting of Casual Dining, Commercial Kitchen and lunch! in a combined ‘one stop shop’ format at ExCel, London on 14 and 15 September (turn to page 32 for a preview). We also come up to date with the PAPA Awards 2022 latest, and encourage you to book your places for the celebratory awards dinner which always offers a great networking opportunity and chance to catch up.

In this issue, we hear about the current challenges being faced by importers and suppliers when it comes to securing supplies of tomatoes, and also touch upon delivery and packaging.

CLARE BENFIELD EDITOR

clare@jandmgroup.co.uk

Editor Clare Benfield telephone 01291 636336 e-mail clare@jandmgroup.co.uk Advertising Andrew Emery telephone 01291 636334 e-mail andrew@jandmgroup.co.uk Production Jayson Berry telephone 01291 636339 e-mail jayson@jandmgroup.co.uk Subscriptions Kevin Minton telephone 01291 636335 e-mail kevin@jandmgroup.co.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

NEWS

PREVIEWS

4

Successful launch for co-located exhibitions.

32 Casual Dining 2022.

5

Hospitality food costs soar as labour shortage and chain fragility exposed.

6

Delivery and takeaway sales drop again for post-Covid restaurants and pubs.

8

Hospitality drives Britain’s city centre recovery in the first half of 2022.

10 Just Eat launches financial support package to aid small businesses with inflationary pressures.

FEATURES 22 Pizza school – no need to go to Italy for your pizza coaching.

26 The not so humble pizza box – packaging.

28 Tricky times – the challenges of securing tomato supplies.

ARTICLES 36 Delivery Q&A with worknest.

37 SkyDrop – Domino’s drone delivery plans take shape in New Zealand.

38 Rudy’s Pizzeria.

The Pizza, Pasta & Italian Food Association. It is circulated

PAPA ASSOCIATION

REGULARS

to managers, executives, buyers, retailers and traders in

16 PAPA Awards 2022.

40 Index of suppliers.

35 New members.

42 Classifieds.

the pizza and pasta business. © J&M Group Ltd. 2022

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Contents

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www.pizzapastamagazine.co.uk

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ALPHIN PANS Serving the Pizza Professional Since 1989

Alphin Pans is the UK’s largest manufacturer of pizza pans and pizza related equipment, we hold large stocks of all the most popular sizes of pans and can manufacture to your specific need if required.

Please contact us on 01457 872486 or visit our website: www.alphin.co.uk to see what we can do for you.

Alphin Pans Ltd Oakdale Mill, Delph New Road Delph, Oldham, OL3 5BY

Telephone: 01457 872486 Email: sales@alphin.co.uk Fax: 01457 820868

Making the pizza professional h February 2022 Advert Main.indd 1

appy since 1989 12/01/2022 13:55:55

NEWS

Successful launch for co-located exhibitions With Bellavita Expo having acquired European Pizza & Pasta Show (EPPS), this year saw the event launch as the leading event in the UK dedicated to pizza, pasta and Mediterranean food and beverage, organised with the support of Vinitaly and Cibus and co-locating with EPPS and Ibérica Spanish Pavilion at the Olympia London exhibition centre.

“We could not have asked for a better debut for the highly anticipated first combined show in 2022!” said the show organisers in a statement.

“We had over 7,000 attendees including top chefs such as Giorgio Locatelli, Masters of Wine such as Peter McCombie, special guests and food and beverage professionals eager to learn more about the latest products and

trends of the Mediterranean food and beverage sector with over 200 brands on a fantastic show floor that has always been full of enthusiasm. A big thanks to everyone who made the show special...

A new era of trade shows has just begun!”

The ninth edition of Bellavita Expo London, EPPS and Ibérica Expo 2023 will take place on 21 and 22 June 2023.

Rate reductions should be reflected in bills “as quickly as possible” The industry body for the hospitality sector, UKHospitality, has responded to the government’s consultation on transition for the next business rates revaluation.

New rateable values - due to come in next April - are coming at a time of “unprecedented circumstances” for the industry, they point out, and is therefore something which should be reflected in the 2023 revaluation, the trade body has said in its response to a government consultation on the proposals.

In its response, the industry body highlighted the profound impact of the pandemic on hospitality property values and the financial fragility of hospitality businesses. Most are carrying heavy debt and facing soaring costs and there is therefore a need to ensure that any reduction in business rates is reflected in the bills as rapidly as possible.

In its full response, UKHospitality has called for assurance that the scheme will allow for all businesses to reach their true 4

reduced value from April 2023, a cap on how much bills can rise, no RPI increase in the total sum of business rates and the continuation of business rate reliefs for businesses hit hardest by the pandemic.

UKHospitality CEO, Kate Nicholls, said: “The priority must be enabling reductions in bills to be felt immediately and the government needs to ensure that the cost is reduced for those sectors hit hardest by the pandemic and in most need of support.

“We strongly believe that government needs to reflect the unprecedented impact of the pandemic, compounded by the impact of an economic downturn and high levels of inflation, in the new rates scheme. If this is taken into account, the hospitality sector can play its full part in the wider UK economic recovery, creating jobs and delivering skills and boosting our high streets and communities.” www.pizzapastamagazine.co.uk

NEWS

Hospitality food costs soar as labour shortage and supply chain fragility exposed Spiralling costs and major disruption to the supply chain are having a drastic impact on hospitality operators’ food and drinks bills – and profits – according to some of the latest data.

A new report from Fourth, a global software provider for the hospitality and leisure industries, shines a light on how global events, including the fallout from the pandemic and the war in Ukraine, has created unprecedented supply chain issues. Their data, collected from a sample size of more than 1,000 pubs, bars and restaurants, reveals that the hardest hit commodities are dairy (costs up by 40%), grains (+35%), meat (+35%), fish (+25%) and fruit and veg (+20%).

Average overall costs are up by 10% compared to 2019, they found. Food costs are up by approximately 13%, while drink costs are up by 8% over the same period. In the 12 months to May 2022, average gross profit has fallen by four percentage points, from 78% to 74%.

Factors behind the unparalleled supply chain crisis include the surge in utility and fuel prices, say Fourth, UK inflation at its highest since the 1980s, labour shortages and the consequential wage increases across the supply chain, import cost increases and the lack of availability of products due to a shortage of shipping and flights, the war in Ukraine, and suppliers being unable to source goods or even trade at all.

This has led to operators deeply analysing supply chains models, with many combatting the issues by turning to technology, streamlining their supplier base, and adapting recipes on their menus.

Kate Nicholls, chief executive of UKHospitality, commented: “These stark figures highlight the extent of the damage that rising costs are having on the hospitality and leisure market, engulfing and suffocating businesses and consumers alike.

“After more than two years of unprecedented challenges due to Covid, www.papa.org.uk

cost inflation now poses a massive threat to our industry and the wider economy. The impacts of rising costs are being felt across every facet of running a hospitality business, including on jobs and recruitment, economic stability, business viability, consumer confidence and willingness to spend. It’s absolutely crucial that the sector receives as much support it can get – without it, more and more businesses and jobs will fall away.”

Sebastien Sepierre, managing director – EMEA, Fourth, said: “After enduring the shock of enforced closures, followed by the stop-start nature of trading during the pandemic, the hospitality industry now has another major challenge to confront in the form of supply chain disruption.

The complexities are such that most operators have never seen anything like this before.

“Technology has a huge role to play in helping operators contend with the instability within the supply chain. It is the most efficient way of comparing suppliers, checking the availability of products, analysing price fluctuations, and knowing exactly what you need and when you need it in your venues.

“The supply chain crisis is one of the most pressing concerns within the sector and it is imperative that operators have the tools at hand to understand and address the challenge of overcoming the disruption.”

Fourth’s solutions include inventory management technology that enables operators to track supplier pricing and deliveries, analyse and produce reports on business performance across multiple sites and monitor stock levels and availability.

On the ONS’s recent inflation figures announcement, chief executive of the Food and Drink Federation, Karen Betts, said: “It’s very concerning to see food price inflation hit 9.8%... Food and drink companies are doing everything they can to contain inflation and to limit price rises for hard-pressed households, but the situation is undoubtedly very challenging, with the cost of ingredients and energy still rising and labour shortages biting.

“While the inflation the UK is experiencing is being driven by disruption in the global economy, there are things our government can do to help ease the cost of living crisis for households and to help food and drink businesses thrive through a difficult period. Our industry wants to see bold new policies from a new prime minister that create the conditions for investment to boost productivity and competitiveness. These include incentivising business investment through rapid reforms to capital allowances, incentivising skills training, reforming burdensome regulation and red tape, and promoting growth in new markets through exports.”

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NEWS

Delivery and takeaway sales drop again for post-Covid restaurants and pubs Restaurant and pub groups’ delivery and takeaway sales continue to plateau after booming during Covid lockdowns, the latest CGA & Slerp Hospitality at Home Tracker reveals.

It shows that combined sales in June 2022 were 23% below the level of June 2021, when venues were subject to trading restrictions and some consumers remained hesitant about eating out. It is the eighth month of year-on-year decline in a row recorded by the Tracker.

Nevertheless, sales remain well above pre-Covid levels, they report, with growth of 113% in June 2022 from the last pre-pandemic June of 2019. The Tracker’s breakdown of sales indicate that delivery sales were 275% higher than three years ago, while takeaway and click-and-collect sales were up by a much more modest 39%. This reflects a steady move away from takeaway pickups to the convenience of deliveries to consumers’ doors via third-party platforms, they add.

Karl Chessell, CGA’s business unit director - hospitality operators and food, EMEA, said: “With trading conditions 6

in restaurants and pubs returning to normal, a slowdown in delivery and takeaway sales was to be expected in the first half of 2022, and it suggests that most of Britain’s consumers have returned to their pre-Covid eating-out habits. However, this sector is still more than twice the size it was before the pandemic, and it’s now worth nearly 24 pence in every pound spent in managed pubs and restaurants who contribute to the tracker. Balancing eat-in and at-home operations, and achieving growth in both without compromising either, will be a top priority for businesses over the second half of the year.”

Slerp founder JP Then added: “Delivery has seen unprecedented growth of 275% in the past three years, and while eating out has returned to more or less the levels seen prepandemic, online ordering and delivery direct to consumer is continuing to grow. Brands offering direct-toconsumer online ordering are seeing up to 40% of sales taking place online. For these businesses, delivery is an essential part of their operations and their online

customers are as important to them as their On Premise customers. In the face of increasing cost of living challenges, it is inevitable that consumers are becoming more discerning with their discretionary spending which makes owning a direct relationship to loyal customers as important as ever.”

The CGA & Slerp Hospitality at Home Tracker is a source of data and insight for the delivery and takeaway market, providing monthly reports on the value and volume of sales, with year-on-year comparisons and splits between food and drink revenue. It offers a benchmark by which brands can measure their performance, and participants receive detailed data in return for their contributions.

Partners on the Tracker are Azzurri Group, Big Table Group, BrewDog, Burger King UK, Byron, Cote, Dishoom, Five Guys, Gaucho Grill, Giggling Squid, Honest Burgers, Island Poke, Nando’s, Pizza Express, Pizza Hut UK, Prezzo, Rosa’s Thai, TGI Fridays UK, The Restaurant Group, Tortilla, Wagamama and YO! Sushi. www.pizzapastamagazine.co.uk

NEWS

Hospitality drives Britain’s city-centre recovery in the first half of 2022 Britain’s Solid sales growth in restaurants, pubs and bars has helped Britain’s regional city centres to recover their vibrancy in the first six months of 2022, the latest ‘Top Cities’ research from CGA and Wireless Social shows.

It indicates that trading in Britain’s 10 most populous cities has improved on the benchmarks of 2019 in six consecutive four-week periods this year. Sales over the latest fourweek period, to 2 July, were an average of 2% higher than in the same time in 2019.

The ‘Top Cities’ research combines CGA’s sales data with device log-in data from Wireless Social, a connectivity solutions provider for hospitality and leisure businesses, to provide a ‘vibrancy’ ranking of Britain’s cities.

It shows that over the first half of the year, Glasgow has secured the highest average ranking, scoring best for vibrancy in three of the six four-week periods. Bristol and Birmingham rank second and third on average.

Between late February and early June, Manchester performed better than any other British city.

At the other end of the rankings, London has consistently finished bottom over the first half of the year, with sales down by 8% on 2019 in the latest four weeks to 2 July.

A slower than hoped return of office workers and tourists—made worse by rail strikes in June—has held down sales in central parts of the capital, though there are signs that sales are now approaching pre-Covid levels.

The research also indicates that device log-ins remain well down in all 10 cities compared to 2019.

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The ‘Top Cities’ research reveals fluctuations in vibrancy from city to city and month to month. In the most recent four-week block to 2 July, Leicester is placed top for the first time, while Edinburgh is second, having moved steadily up the rankings this year. Bristol and Leeds are third and fourth in the latest list.

CGA client director, Chris Jeffrey, said: “Britain’s cities were badly hit by two years of Covid restrictions, but this research shows how hospitality can help revitalise them. While so much retail activity moves online, restaurants, pubs and bars are giving people reasons to visit cities, and keeping their central areas vibrant. However, operators face huge inflationary pressures, which is making real-terms sales growth difficult, and the cost-of-living crisis is constricting consumers’ spending. Hospitality can continue to fuel Britain’s economic revival, but it deserves proper support from government to help sustain fragile businesses over this challenging period.”

Julian Ross, founder and CEO of Wireless Social, added: “The first six months of the year have been a hugely welcome return to form for hospitality businesses, with footfall and sales data approaching and, in some cases, exceeding 2019 levels in certain parts of the country. What has been more alarming is the slow pick up in London, where flexible working patterns have hit city centre businesses that are hugely reliant on trade from office workers.

This, coupled with 40-year inflation highs, a crippled supply chain, fluctuating consumer confidence and, most recently record-breaking

10 biggest cities, ranked by vibrancy

Average rankings in the first six four-week periods of 2022.

1 Glasgow 2 Bristol 3 Birmingham 4 Leicester 5 Manchester 6 Leeds 7 Edinburgh 8 Liverpool 9 Sheffield 10 London temperatures, has created a melting pot of operational challenges. It’s vital that the sector receives as much support and backing as it can possibly get, only then will hubs like London truly return to form.”

The series of ‘Top Cities: Vibrancy Ranking’ reports is based on a powerful combination of sales data from CGA’s Managed Volume Pool of more than 8,000 pubs, bars and restaurants, and Wireless Social’s guest data gathered from more than one million log-ins. It provides the most accurate assessment yet of the vibrancy of Britain’s key city markets for eating and drinking out. www.pizzapastamagazine.co.uk

OUR FLOUR, YOUR PASSION FOR TRADITION.

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NEWS

Just Eat launches financial support package to aid small businesses with inflationary pressures Just Eat has announced the launch of a £1 million financial support package for its small, independent Restaurant Partners, designed to help businesses as they navigate rising inflation.

The package, named “Just Eat’s Inflation Support Package”, is now available for eligible independent Restaurant Partners across the UK. Inflation and continuing food shortages are further contributing to increasingly challenging economic conditions for small independent food businesses to operate in, especially as Brits tighten their purse strings.

The £1 million fund includes a consolidated package of measures offering marketing and financial support for its Restaurant Partners to access. The package can be used for additional advertising, to help boost orders or to provide financial support on the Just Eat platform.

Alongside this £1 million fund, the package for Restaurant Partners includes access to fast funding with flexible repayments, via embedded finance provider, YouLend, with whom Just Eat has partnered to deliver financing at market leading terms. This will provide restaurants with support towards helping with cash flow or investing in growth, purchasing new equipment, recruiting more staff or leasing a new site.

Working with partner Booker to offer all

Just Eat Restaurant Partners cashback on their supply purchases, for example a spend of £500 a week earns 5% cashback for restaurants.

Just Eat was able to give a whopping £9.3 million cashback to restaurants last year through this partnership.

Provision of 1000 discounted pedal bikes to restaurants who make their own deliveries to provide a cheaper alternative to fuel deliveries.

Andrew Kenny, UK managing director at Just Eat, said: “Just Eat is only

successful if our Restaurant Partners are successful. Our Restaurant Partners are facing an increasingly tough economic climate - Brexit has reduced the supply of staff and delivery drivers, multiple Covid lockdowns forced the closure of dine-in businesses, and inflation has now put upward pressure on prices, as well as on customers’ wallets. Supporting our independent Restaurant Partners is a key priority for us. We hope that this financial package will provide them with the support they need during what is a challenging time for them to operate.”

Jakob Pethick, chief commercial officer at YouLend added: “Supporting businesses through uncertain times is core to YouLend’s mission.

Flexible financing can help restaurants stabilise their cash flow, freeing up time to focus on the challenges and opportunities ahead. We are therefore pleased to partner with Just Eat to support their Restaurant Partners.”

Cost of living crisis combines with lack of pay rises The UK is now facing a cost of living crisis with high fuel, food and other costs, and many pay rises aren’t enough to cover essential bills due to rising inflation with the news that UK pay has fallen at its fastest rate on record, according to Forbes Advisor, who conducted a survey of 5,100 Brits to discover how many have considered asking for a pay rise due to the cost of living crisis, amongst other issues.

Their findings include a breakdown of responses from workers in the hospitality industry, revealing that only 2.4% of hospitality employees surveyed were voluntarily offered a pay rise - the lowest of all industries. 65.6% of hospitality employees considered asking for a pay rise, and of those that asked, just 17.9% received a pay rise (below the national average of 26%). Only 4% of the companies 10

surveyed have voluntarily awarded financial compensation, with the hospitality industry among least generous Out of the 5,100 people surveyed, 3,546 (68%) people revealed they have considered asking their employer for a pay rise. The highest number of respondents answering yes were those aged between 35-44, with 75% revealing they had considered asking for more money. The age group which were least likely to consider asking for a pay rise were those aged over 54, at 69%. Regionally, those living in the East Midlands were considering asking for a pay rise the most due to the cost of living crisis with 76% of respondents answering yes, it was found. In second place were those in Wales at 73.9%, followed by the North East with 73.4% responding yes.

www.pizzapastamagazine.co.uk

NEWS

Cash still king for UK staycationers Brits have picked up a penchant for staycations in recent times with a whopping 76% going on holiday in the UK in the last five years with over half of Brits planning on a UK holiday this year, new research by the Post Office has found.

Four in 10 Brits planning to go on holiday this year admitted that the love of holidaying in the UK was their number one reason for taking a staycation, they found, with the ease of not having to plan a trip aboard (35%) and supporting the UK economy (24%) also featured in the top three reasons.

In an increasingly digital world, cash is still king for British staycationers, their research showing that Brits carry twice as much cash with them whilst on holiday in the UK compared to their day to day lives, with over £50 on average lining the pockets of Brits when on holiday in the UK. What’s more, the survey found that only 14% of Brits want to live in a cashless society and that 40% of those carrying cash do so as it helps them to budget and keep track of spending.

The new research also revealed the situations where holidaying Brits are most likely to use cash. Paying for ice cream scooped first place as the most common cash-spending occasion with parking and tipping at restaurants also shown to be common reasons for going card-less.

Commenting on the research, Martin Kearsley, banking director at Post Office said: “Our research has shown that in recent years the UK has become a top choice holiday destination for Brits. Hard

earned holidays are a time for relaxing, not worrying about being caught out by not having enough cash. Whether you’re heading to the seaside, scenic countryside or a festival, no matter the staycation destination, Postmasters are on hand to help with any holiday cash essentials.

“Free cash withdrawals to the penny are available at all branches across the UK and small businesses benefitting from all that seasonal cash can pay it back in through any Post Office too.”

Seggiano launches new, all-natural vegan Panettone

Award for new Italian gin

With demand for vegan products ever growing, Italian food specialist, Seggiano, is launching an all-natural, artisan panettone which is vegan, enabling retailers to offer every one of their customers a slice of traditional Italian cake this Christmas.

Last year Vegan Society research confirmed that over 26% of Brits opted for vegan choices at Christmas, and with vegan sales expectations even higher for this year, the new Seggiano Vegan Panettone is perfect for those seeking alternatives which can be enjoyed by everyone inclusively, at this important annual season of gatherings with friends and loved ones, feel the company.

Seggiano Vegan Panettone is baked in small batches by award-winning panettone master baker, Beniamino, in

Casa Julia have launched a new lemon gin to the UK market and it has recently been awarded gold at the Gin Masters 2022.

The new Italian Costiera gin is imported from Sorrento Italy, mainly to businesses and Italian wholesalers who were in attendance at the recent European Pizza & Pasta trade show held at Olympia, London, and where the new product was launched officially.

The gin has an addition of lemon juice from the Sfusato lemons, specially grown on the Amalfi coast to make Limoncello.

“Initially in London, we have a presence in quite a few off licenses, and some prestigious stores will have our new gin in the next few months. Manchester is also on the map!” said Enzo Santomauro, who will be overseeing the expansion of Costiera gin in the UK.

www.papa.org.uk

his small Italian family bakery.

It’s made without industrial emulsifiers, stabilisers, binders or preservatives, setting it apart from almost every other vegan cake on the market.

“We are incredibly excited to be able to offer a panettone that everyone can enjoy this Christmas,” said David Harrison, co-founder of Seggiano.

“This is a delicious recipe that’s lovingly made using the authentic artisan techniques and clean ingredients that are the hallmark of any product in the Seggiano portfolio. As well as being free from industrial additives, preservatives and emulsifiers, the recipe features sulphite-free candied fruits and healthy high oleic oil to deliver a superior quality panettone with unrivalled taste in the vegan cake category.”

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NEWS

Chicago Town kicks off festival experiential campaign Chicago Town has officially launched an experiential campaign across the festival scene this summer.

For the first time ever, the UK’s leading frozen pizza brand (according to IRI Frozen Pizza Value Sales 16 Jul 22 data) will be taking Chicago-inspired Deep Dish to four different festivals across the UK, the first of which was Tramlines Festival in Sheffield.

Chicago Town will also be showcasing its Deep Dish range at Kendal Calling (Lake District), Boardmasters (Cornwall) and Victorious (Portsmouth).

As part of the campaign, there will be 75,000 samples of Chicago Town’s Deep Dish pizza given out to pizza and music lovers alike, across 15 days. Festival goers will be able to choose from four different flavours – Four Cheese, Pepperoni, Cheezeburger (vegan), and a special, festival exclusive flavour, and Sausage and Blueberry, inspired by the brand’s trips out to Chicago.

Along with the range of Deep Dish pizza samples, Chicago Town will issue free pizza vouchers to festival attendees so they can continue their love for Deep Dish when they get home. As well as keeping festival goers content with delicious food, fans can go even deeper with Deep Dish by visiting the brand’s full gallery wall – made up of exciting branded content. Festival attendees will also be able to become part of the gallery wall themselves too, by taking a selfie with their Deep Dish sample.

To give people the chance to experience the taste of Chicago Town, whilst simultaneously enjoying their favourite music acts, Chicago Town gave consumers the chance to win free tickets to the festivals via owned channel social media competitions.

Rachel Bradshaw, marketing manager from Chicago Town said: “Festivals are such a big attraction during the summer months, with millions of the British public attending a range of different festivals every year.

“Whilst they enjoy the music and everything else that comes with the festival experience, we really wanted to introduce festival goers to the great taste of Deep Dish and a chance to offer them an exciting festival exclusive flavour, sausage and blueberry, alongside the favourites we know our customers love. With each Deep Dish pizza fully loaded with toppings and lashings of our signature tomato sauce, we know festival-goers are going to love tucking in.”

General Catering Solutions become Pizza Group’s new UK partner Doncaster based General Catering Solutions have announced that they are now the new UK partner for the Pizza Group range of Italian manufactured pizza equipment in the UK market, supplying everything from dough mixers and dividers/rounders through to deck and conveyor ovens.

Pizza Group Srl who have been supplying high quality Pizza Equipment solutions globally since 1974 offer a full range of pizza equipment from dough production and preparation through to all styles of pizza ovens.

General Catering Solutions say that they are thrilled to be working with the Italian manufacturer and will provide great synergy with their existing brands which include Mam Dome Pizza Ovens, Irinox Blast Chillers and Joni Steam Jacketed kettles, and meaning that this family of brands means are an ideal perfect partner for the Pizza Group range in the UK. 12

Operators can view the entire range of products at General Catering Solutions head office where you can try before you buy by putting all the equipment through its paces in a live demonstration area.

www.pizzapastamagazine.co.uk

NEWS

Papa John’s celebrates Egham Store relaunch with free lunch for NHS workers Papa John’s celebrated the relaunch of its Egham store with a free lunch for local NHS workers in the Surrey town during its opening week at the end of June.

Multi-unit Papa John’s franchisee, Abid Hussain, said: “We have moved our Egham Papa John’s to a more central location on the high street. We normally offer a discount to those working in the ambulance service or in our local hospital as a thank you for their valuable contribution to our community. What better way to celebrate the opening of our brand-new store than inviting all local NHS workers to enjoy a free lunch?

“The revamped store is really welcoming and has

been updated with Papa John’s new branding which gives a bold, fresh and fun look. We have more free parking both in front and at the rear of 43 High Street for added convenience for our customers. The store is also much bigger and means we have been able to grow our team by creating seven new jobs, already filled by recruiting more local team members.”

Abid Hussain who first joined Papa John’s in 2016, now runs 19 Papa John’s in the Southeast and the Midlands. Before becoming a franchisee, he worked in advertising and marketing in London and was a consultant in a web firm.

“Running multiple franchised stores offers economies of scale in

relation to ordering, marketing and it can make recruitment easier too. Once you’ve hit on a successful formula, why not replicate it many times over?” added Abid Hussain.

“However, my success wouldn’t be possible without my staff. I have really capable area and store managers and the

team behind each of them ensures we deliver superb service and top-quality pizza every time. My Egham store manager has worked with me for three years and it’s great to be able to offer these opportunities and watch team members grow as they take on more responsibility as part of our Papa John’s family.”

Stroud set to enjoy at taste of Papa John’s this summer Residents of Stroud are set to enjoy a taste of Papa John’s this summer when the pizza franchise opens a brand-new store in the Gloucestershire market town.

The Stroud store has created more than 15 new jobs with the team now ready to make, bake and deliver fresh Papa John’s pizza to the local community.

Amit Pancholi UK director of business development, Papa John’s said: “Our aim is to create more convenience for our customers.

Therefore, as a brand, we continue to expand throughout the UK and the Stoud opening follows the successful launch of Glastonbury and Midsomer Norton in the region this year. www.papa.org.uk

By opening Papa John’s in more trade zones, it means we can supply our top quality pizza to more communities across the UK while maintaining quick delivery times as the company’s popularity continues to grow.

“We are also exploring further flexible franchise opportunities by developing partnerships to extend our reach in non-traditional locations too.

By working with holiday resorts, sports stadiums and leisure venues, so many more people can enjoy the treat of Papa John’s at home, on holiday or wherever suits them! This may mean partners investing in a full Papa John’s store which can deliver to a venue’s visitors plus local residents, or adding branded mobile delivery units serving hungry customers at several sites on a holiday resort for example.

“For us, it’s about being where our customers are. Our Stroud opening now means Papa John’s pizza can be the ingredient to bring people together so they can add to the fun by sharing their favourite pizza with family and friends, making any occasion even more memorable.”

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NEWS

DeliBox receives an iF 2022 Product Design Award Founded in 1953 in Germany, the iF Design Award is one of the world’s most prestigious accolades signifying outstanding design for consumers and the design industry and this year, the iF jury, composed of international design experts, reviewed a record number of 10,776 products and projects from manufacturers, designers and design officers around the world.

Dometic’s DeliBox - a temperaturecontrolled mobile delivery solution - received recognition from the iF jury with the impressive accolade of a 2022 iF Product Design Award.

“We are thrilled to see DeliBox acknowledged by such an industryleading programme for global design,” said Juan Vargues, president and CEO of Dometic. “Receiving an iF Product Design Award for this solution further underscores the DeliBox’s innovation and function. It is poised to disrupt the ever growing food delivery industry and we would like to thank this year’s iF jury for its belief in our product.”

DeliBox is a smart delivery box that has been designed to preserve the

quality and temperature of or other perishables seamlessly throughout the delivery process. Offering a temperaturecontrolled transportation solution, it guarantees a better customer experience and offers build trust and brand loyalty, claim the company, aiming to secure the bridge from the restaurant to the table without compromising the food quality.

The Dometic DeliBox can be mounted on e-bikes, mopeds and motorcycles as well as placed in cars.

With compartments and two dedicated temperature zones, it offers both active heating (all models) and active cooling (premium model) elements to keep food at optimal temperatures throughout them handle large and even multiple orders.

Featuring an air purification system with cold plasma Ion technology, the box assures a clean interior atmosphere devoid of lingering odours of previous deliveries, and the premium version also offers a smartphone application that makes it possible to keep track of every delivery and monitor the temperature during transport.

The industry is primed for an innovation of this kind, feel the company. In a rceent white paper released by Dometic on residential food delivery trends, it’s research suggests that the market landscape for delivery will continue to rise at a yearly growth rate of 13%. By 2025, their report states platform- to-consumer will be the leading category in the delivery space. The study also finds that 87% of Americans who use thirdparty food delivery services do so because it makes their lives easier.

However, 52% would order delivery more often if it was delivered at the right temperature, they found.

Riso Gallo UK & Ireland Young Risotto Chef of the Year 2023 Riso Gallo’s UK & Ireland Young Risotto Chef of the Year 2023 has officially opened for entries.

It is the sixth year of the competition, aimed at young chefs aged 17-23 years, who are either in education or starting out in their professional careers. Entries are open until 1 December 2022. Entrants are asked to produce, photograph and say why they selected their risotto dish, and those selected will be asked to attend a regional heat to produce their recipe.

Regional finalists will have their dishes judged by professional chefs at the top of their game at the Grand Final in London at the Tottenham Hotspur Stadium on the 3 April, where the winner will be named the Riso Gallo UK & Ireland Young Risotto Chef of the Year 2023. The winner will receive an all expenses paid three day work experience with renowned judging chef Fabio Pisani and his team at the 2 Michelin starred Il Luogo in Milan, Italy. The runner up will win a stage at the Italian Embassy in London.

Fabio Pisani commented: “It’s always a pleasure for me – and for 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 also for us to meet a different culture and food perspectives, share new ideas, and imagine - together - different ways to honour and 14

celebrate the finest rice.”

The final judging panel will include consultant chef Paul Gayler MBE, Danilo Cortellini (consultant chef at the Italian Embassy), Adriano Cavagnini (executive chef at the Bvlgari Hotel), Fabio Pisani from Il Luogo in Milan, Davide Degiovanni (head chef at 5 Hertford St) and Francesco Dibenedetto (head chef at Bibendum in London).

Jason Morrison, MD Riso Gallo UK added: “For over 165 years, Riso Gallo has supplied many of the top chefs across the world with Italian rice of the highest quality. We understand their passion and commitment to their craft, and the years of training they undertake. We launched this competition to help foster and reward the next generation, who can inject personality, passion and creativity into their own vibrant, exciting risotto dish. Our UK & Ireland Young Risotto Chef of the Year has gone from strength to strength each year.” www.pizzapastamagazine.co.uk

NEWS

Pizza Punks continue to ‘tear up the rule book’ Since 2016, sourdough pizza brand Pizza Punks says that it has been tearing up the rule book – launching with its legendary unlimited topping concept for one set price, with no hidden costs.

Now, the UK-wide, San Franciscan sourdough, pizza restaurant is once again taking a stand: by refusing to hike up prices, but instead introducing inflation busting deals with high quality pizza and cocktails. An anti-establishment move, say Pizza Punks, their new series of deals are a triumphant protest against the scandalous cost of living crisis, giving power to the people advocating freedom of expression through punked up pizza and money-saving deals.

A Kill The Bill favourite deal buster is the new Pizza Punks Bottomless Brunch, Start the day right, available every day from 11am to 3pm and until 5pm on Sundays, and featuring a line-up of unlimited Pizza Punks’ cocktails. Kicking off the week, Pizza Punks says it will be embracing the cheap date mantra with

www.papa.org.uk

Cheap Date Mondays offering lovers two pizzas and two beers for £22. Thursday’s see the Thank FCK it’s Thursday deal offering a line-up of two sides, two pizzas and a bottle of wine for £39.50. For those rebellious late-night diners, Pizza Punks’ new Late-Night Pizza deal serves up pizza and four cocktails for £25, on Friday and Saturday, from 9pm. And finally, but by no means least, there are two for one cocktails every day (in Belfast and Glasgow restaurants, selected cocktails are £5 on Sunday-Thursday, all day and night).

Commenting on Pizza Punks Kill The Bill, money-saving movement, founder, Brad Stevens, said: “The rising cost of living is crippling the people of Britain and I believe we owe it to the loyal customers that keep us afloat to set realistic and fair prices. Kill The Bill goes beyond this – it’s good quality pizza and cocktails that save our customers money every day and they have a good time whilst there here, with friendly service

and good music. This is what Pizza Punks was born for, a need to rip up the rule book – unlimited toppings at one price.

And we’re doing it again. We’re taking on the machine, we won’t be hiking up prices we here to stick a pin the inflation and deflate prices with Kill The Bill.”

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Headline Sponsors

W

ith an entry deadline of 10 August 2022, this year’s submissions have been flying into PAPA HQ and our judges certainly have a busy task ahead.

August and September will see our judging panels review and shortlist over 18 award categories including our new categories for this year.

Our winners will then be announced at the awards dinner taking place once again at the prestigious Royal Lancaster, London on Thursday, 10 November 2022.

Here is an overview of this year’s awards together with the judging process.

JUDGING INFORMATION

PAPA COMMUNITY AWARD Those shortlisted will be notified the week commencing Monday, 22 August 2022 and will be asked to present to our judging panel and invited audience on Tuesday, 13 September 2022 at 10.30am.

BUSINESS INNOVATION AWARD Those shortlisted will be notified the week commencing Monday, 22 August 2022 and will be asked to present to our judging panel and invited audience on Tuesday, 13 September 2022 at 2.00pm.

ITALIAN STYLE READY MADE MAIN MEAL Those shortlisted will be notified on Monday, 22 August 2022 and will be asked to send samples ahead of the product judging day taking place on Wednesday, 07 September 2022. The final shortlisted entries will then present to our judging panel and invited audience on Tuesday, 27 September 2022 at 10.30am.

ITALIAN STYLE FOOD AWARD Those shortlisted will be notified on Monday, 22 August 2022 and will be asked to send samples ahead of the product judging day taking place on Wednesday, 07 September 2022. The final shortlisted entries will then present to our judging panel and invited audience on Tuesday, 27 September 2022 at 10.30am.

MANUFACTURED PIZZA AWARD Those shortlisted will be notified on Monday, 22 August 2022 and will be asked to send samples ahead of the product judging day taking place on Thursday, 8 September 2022. The final shortlisted entries will then present to our judging panel and invited audience on Thursday, 29 September 2022 at 10.30am.

Please note that for the final judging stage, all presentations to the judging panel will be on-line and to join us please email your interest to awards@papa.org.uk

Call or email for your local distributor: T: +44 (0) 1453 828 890 E: enquiries@dairypartners.co.uk

Pizza Delivery Awards

Pizza Restaurant Award

With deliveries one of the few thriving sectors in recent years, these awards are presented to the shining stars of the pizza delivery market.

Awards will be presented in three categories: Major Chain, Small Chain (up to 100 stores) and Independent (up to 5 stores).

The pizza restaurant is a firm favourite with the British public when it comes to dining out, and this award recognises those restaurants who go above and beyond to deliver exceptional food and service to their customers.

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, both independent and chain, who bring food, families and friends together across the nation.

Sponsored by

Sponsored by

Frozen Pizza Multiple Retailer Award

Chilled Pizza Multiple Retailer Award

Convenience Store Pizza Award

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 chilled pizza sector.

Sponsored by

Presented to the convenience retailer whose performance has driven sales in the pizza sector.

Sponsored by

Sponsored by

Sponsored by

Italian Style ReadyMade Main Meal

Italian Style Food Award

Manufactured Pizza Award

An award for new, ready-made Italian style main meal dishes. This award may be split into retail and foodservice categories.

An award for food products or ingredients which bring something new and inspiring to Italian style cuisine.

Sponsored by

Sponsored by

With both every day and premium categories, there’s something for everyone and this award is presented to the best new manufactured pizza in each category.

Sponsored by

Business Innovation Award

PAPA Community Award

A broad category focussing on innovative technical, environmental, marketing, packaging, equipment, and other developments (excluding new food items) which were launched during the qualifying period.

This award seeks to shine the spotlight on those companies who are giving something back.

Whether large or small, businesses are increasingly looking to support the community and in judging, we consider both local efforts alongside national schemes

Sponsored by

Sponsored by

PAPA Industry Award This lifetime achievement award is in the gift of the Pizza, Pasta & Italian Food Association management committee.

Sponsored by

save the date and join us at the PAPA Awards dinner 2022

Thursday 10th November at the Royal Lancaster, London

PIZZA

PIZZA CHEF

of the year 2022

The window for entering this year’s competition has now closed and the chefs have certainly been pulling out all the stops to impress this year’s sponsors.

We have seen a variety of ingredients being used to complement the sponsor categories including clams, vegan chorizo, cranberry sauce, capers, walnuts and honey.

How it works The recipes have been sent anonymously to the sponsors who will decide on the select group of finalists to compete against each other at the competition final on Tuesday 11th October.

Each chef will make their pizza for and take questions from a panel of industry experts to include Theo Randall, Enzo Oliveri, Marco Fuso and Michael Eyre.

The winner in each category will be revealed on the day of the finals and invited to the PAPA Industry Awards Dinner in November when the overall ‘Pizza Chef of the Year’ winner will be revealed.

Danish Crown Supertops Pizza Chef of the Year

Futura Foods Cheese Pizza Chef of the Year

Whitworth Bros.

Pizza Chef of the Year

Danish Crown SuperTops Pepperoni

Futura Foods IQF Burrata

Whitworth Bros. Flour

Burrata means ‘buttered’ in Italian, and this cheese certainly lives up to its SuperTops Pepperoni is made from name. It has a full creamy aroma and the selected cuts of pork spiced with chilli consistency of very soft Mozzarella with & paprika then smoked over beechwood mild, sweet taste. giving it a strong and distinctive taste.

Our specialist pizza fl ours deliver consistent dough for the perfect rise and golden crust every great pizza deserves.

Your preferred

supplier of meat toppings Join us and the judges at this year’s competition which will take place alongside the new Italian Pizza Show promoting authentic Italian pizza, food and beverages. Watch this space and further details will be available on the website very soon.

Danish Crown Foods, Phone 0044 01926 293 900, www.danishcrown.com

PIZZA MAKING

Pizza school It’s no longer necessary to go to Italy, or Naples in particular, to perfect your business’s pizza-making skills when such skills, coaching and consultancy is on offer in the UK, invariably backed by the experience of Italian pizza chefs.

NEW STARTS The end of July saw the first pizza making training course held at Midlands-based White’s Food Equipment’s new in-house Pizza Academy.

The company offer professional advice and training for businesses, with all training courses created in a bespoke fashion to help match operator needs (everything from menu development to pizza toppings and much, much more, say White’s) - showing you the best methods to create Neapolitan pizza, thin crust pizza, deep pan pizza, pizza for conveyor oven and focaccia, for example. Additionally, they can offer advice on equipment and tools for your business.

Their development pizza chef, Davide D’Auria, is a thirdgeneration Neapolitan pizza chef who was raised in the world of professional pizza, having started out working in a pizzeria at the age of 12, where his passion for pizza was born. He moved to London in 2012 where he worked at Harrods as a pizzaiolo.

During this time, he mastered the art of pizza – studying the in depth chemical processes that occur during dough making – and in 2015, he became an instructor for the Pizza News School in Italy and started teaching new pizza chefs, both in Italy and in the UK. This is when his consultancy and training work began, and he realised his love for helping others discover their own

Sergio Boschetto (left) and Davide D’Auria (right).

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passion for pizza. In 2016, he joined Eurostar Commodities and Grandi Molini where he worked on technical sales, which included demonstrations with different types of flour. He has also held numerous pizza masterclass courses across the UK, Ireland and Iceland, and in 2018 he was awarded the title of Best Pizza Chef in the UK at the Pizza World Championship. In 2019, Davide joined the White’s Foodservice Equipment team as the company’s development pizza chef.

Sergio Boschetto, who was born and raised in Lombardy, Italy, and comes from a family of Neapolitan chefs - which is where his passion for pizza originates - is another of the company’s pizza making instructors. He was cooking pizza from a very young age too, having assisted his father in their family restaurant which his father had for more than 20 years. So, it’s safe to say Sergio is very knowledgeable in Italian culinary arts!

Moving to the UK 14 years ago, Sergio brought with him the authentic Italian pizza techniques and expertise. Working as a chef and consultant in many restaurants, and within the food industry across the UK, he joined White’s Foodservice Equipment last year as a development chef, as well as to help explain and demonstrate equipment and share new recipes.

In January 2022, he also became a certified training instructor through the prestigious Scuola Italiana Pizzaioli.

Even after all these years, he says that his favourite meal is a traditional Neapolitan pizza - nothing beating an excellently made Margherita with a simple tomato sauce, fior di latte mozzarella and a few well-placed basil leaves. However, he sometimes loves to add a colourful mixture of anchovies, capers, and olives, he reveals.

The Scuola Italiana Pizzaioli (Italian Pizza School) was created to teach professional pizza making. Born in the 1980s, and originating in Caorle, in the province of Venice, this school combines the passion of traditional, age-old methods and the desire to use scientific research and modern methodologies, giving its students a detailed yet hands on learning experience.

It is the only certified school in Italy with physical locations both nationally and worldwide. With its main headquarters still www.pizzapastamagazine.co.uk

PIZZA MAKING Supplier expertise Chris Dickinson (pictured), Pan’Artisan’s business development director, is able to draw on a wealth of experience and skill to provide full product support and training to customers wanting to achieve the very best from Pan’Artisan’s premium quality dough range.

“The company has a core product range focused on savoury dough-based products, with particular expertise in pizza bases, dough balls and speciality breads made using authentic Italian processes,” he says.

“We provide training to a multitude of customers, from independents to high street chains and high-end restaurants, and most recently provided training at the Wimbledon Tennis Championships for their pizzeria offering.

“We offer a full training programme that covers the handling of the dough from defrost through to the final product out of the oven, including serving. In depth instruction is given regarding the stages of defrosting and proving to ensure that the yeast provides the perfect ‘oven spring’ to the crust and that the proving results in the desired fermented flavour. We also teach how to get the preferred pizza crust, demonstrating different stretching techniques to achieve either flat 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 pizza peel or a carrier such as a pizza board, to slide the pizza onto the peel. Care over presentation is also important and we encourage operators to have pride in the finished product and offer suggestions in how adding a range of toppings after baking can enhance the product’s flavour and appearance; for example, by using rocket, Parma ham and Parmesan shavings for a fresh and appealing menu choice.

“We also produce step-by-step picture guides to support the training given and can carry out follow up visits to customers, ensuring new colleagues are taught to the same standards and existing staff maintain their skills. Pizza remains a very popular consumer choice with a prolific number of pizzerias operating in a very competitive market so it pays to adopt high standards of practice and makes sense to offer the best quality product that has been professionally prepared, to grow and retain custom.”

www.papa.org.uk

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PIZZA MAKING

located on Caorle, Venice, it has since expanded throughout the world with learning centres located in USA, China, Japan, Australia, Brazil, Germany and France, and with new openings in Spain, Portugal, Albania, England, Bulgaria, Belgium, Holland, Argentina, Russia, Mexico, Peru and Colombia.

The company’s first specialised programme took place at the end of July in the form of a Neapolitan pizza course, created specifically for those with existing experience in pizza making, but who wish to elevate their skills to a whole new level. Attendees were guided through traditional ageold methods, as well as the new trends and skill within the Neapolitan pizza making.

Yorkshire-based Eurostar Commodities has also recently unveiled their first Pizza Academy of Excellence. With a mission to bring together the best in traditional Italian pizza making with the highest quality ingredients, the Pizza Academy of Excellence will be showcasing some of the biggest names in Italian pizza, say the company.

In a specially designed educational academy based at Eurostar’s Brighouse headquarters, the Pizza Academy of Excellence will be running a schedule of masterclasses working with the latest Grandi Molini Italiani flours, exploring best practice techniques with Neapolitan style pizza, classic pizza, other styles of pizza, including gluten free pizza and speciality Italian breads.

On hand will be the Eurostar Commodities technical development team, Eurostar Commodities having a track record of working with and bringing world famous pizzaioli to the UK including multi-award winning, world famous Naples pizzaiolo, Salvatore Di Matteo, and the UK’s award-winning pizza chef, Davide D’Auria.

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Pizza chefs featured at the Academy are proponents of Grandi Molini Italiani (GMI) flours, the brand being one of Italy’s largest and most respected flour mills; another family business operating from the beginning of the nineteenth century when Antonio Costato started from a small mill on the river Po in the Rovigo area Italy. Grandi Molini Italiani has come to produce some of the very finest high quality pizza flour that it exports all over the world and that is used by some of the very best pizza restaurants and chefs.

Classes at Eurostar are available to professional chefs and development teams covering dough, the technical elements of dough (science of pizza making, fermentation and protein content), technique (handling dough, stretching techniques, preparation and correct storage), ingredients (sourcing ingredients and developing toppings), special pizza (vegan, gluten-free, catering for allergies and intolerances).

www.pizzapastamagazine.co.uk

PIZZA ACADEMY

of Excellence by

Eurostar Commodities Eurostar Commodities is proud to unveil Yorkshire’s first Pizza Academy of Excellence. Located at our HQ in Brighouse, offering state of the art equipment, we guarantee to bring together the best in traditional Italian pizza making with the highest quality ingredients, and some of the biggest names in Italian pizza!

We will be running a schedule of masterclasses working with the latest Grandi Molini Italiani flours and exploring best practice techniques with the Neapolitan style pizza, classic pizza plus other styles, including gluten free pizza and speciality Italian breads.

Classes are available to professional chefs, development teams and cover: Dough Technical elements of dough; science of pizza making; fermentation; protein content Technique Handling dough; stretching techniques; preparation; correct storage Ingredients Sourcing ingredients; developing toppings

For more information, or to make a booking please contact Khat. sales@eurostarfoods.co.uk +44 (0) 1484 320516 Eurostar Commodities Ltd Birds Royd Lane, www.eurostarfoods.co.uk Brighouse HD6 1NG

eurostarcommodities

PACKAGING

The not so

HUMBLE

pizza box Daniel Schwitzer, director of communications & sustainability, at packaging company, amipak, gives us his take on the power of the pizza box.

ICONIC As one of the most popular and recognisable dishes worldwide, most of us can name our favourite pizza quicker than we can dial our local takeaway.

A piping hot circle of molten cheese, quick and easy to eat, and loaded with tasty toppings, there’s a reason why pizza is one of the most popular dishes on the planet.

While the event around which pizza packaging history revolves is a subject of debate, many credit its widespread introduction to the founder of a certain global pizza chain – Tom Monaghan.

The humble pizza box is a relative whippersnapper, born as recently as the mid-1960s at a time when large-scale pizza delivery was transforming the way we consume food. But making it from oven to doorstep isn’t always plain sailing. And in my opinion, businesses need to box clever to stay ahead of the competition at a time when the foodservice industry is again growing rapidly.

A GREAT PIZZA WORK The modern pizza box is a modern marvel of minor, but well-formed proportions.

Its simplicity allows it to circumnavigate many 26

competing constraints. Seal it up too much and the moisture will make the dough soggy.

Vent it too much and you lose the heat.

So, how do you get a warm, steam-emitting foodstuff from oven to doorstep inside 30 minutes without delivering a lukewarm, soggy mess? The solution lies in the box material.

Simply slide the hot pizza into a corrugated cardboard box.

Yes, the pizza still degrades a little over time, but products like these give your food products the best chance of travelling well.

Pizzas are humid, crispy, and slick all at once, so the challenge is to keep the contents warm and release the right amount of steam to avoid creating a soggy, lifeless crust. Each flute of the corrugated substrate is a channel for steam to travel through and allowing steam to flow prevents condensation on the box’s interior.

Light enough for easy delivery and sturdy enough to sustain rough handling, corrugated boxes can help to keep pizza intact, hot, and fresh.

When the consumer opens the lid, they’ll be presented with a warm, fragrant wisp of steam and a perfect pizza – the ideal opening experience.

A SLICE OF GOODNESS However, these days, pizza boxes are so much more than a disposable cardboard box design with a lift top and folded sides, finished with a little illustration of a pizza chef...

From a packaging point of view, they tick plenty of vital boxes. They’re resistant, easy to produce and recycle, well insulated and ventilated to keep the food warm yet dry, flat-packed and easy to assemble, and their stackability makes them ideal for transporting. But for many businesses, the boxes also represent a still as yet untapped marketing collateral - a chance to impress the brand upon customers. A perfect blank canvas for personal touches to enable connection with the customer.

In terms of visual value, boxes have somewhere between five to eight minutes to visually engage with the consumer. Customised pizza box printing can be one of the most compelling strategies to give consumers the ultimate

level of experience. On top of using vibrant and eyecatching design, businesses have taken to turning the box into augmented reality board games, and even printing QR codes that link through to mood-setting Spotify playlists.

A good packaging partner should be able to work with your specific menu and customer needs to develop a shortlist of options that can be used in a variety of ways. With tight kitchen spaces and even tighter budgets, it should only take a handful of packaging products to fit your full menu.

So, from an 18” family-style pizza to a variety of side dish packaging, to corrugated liners and tripods too, some of the most desirable takeaway food around can now be served in appealing, customisable and table-ready pizza packaging.

Not only can it maintain the food’s same beautiful look and feel, it helps fulfil the versatility of your menu, standardises portions, and drives the overall aesthetic you’re working to.

Products should preserve the optics of the dish and help

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PACKAGING greaseproof corrugated liner and tripod, for instance which help to prevent the soggy lid from sagging down towards your pizza - mean that once you’ve scraped any leftover crusts into the bin, the takeaway box can go straight in the recycling bin.

Our simple food-grade certified pizza liners have been

designed to help to safeguard the recyclability of the whole box, in fact. Keep in mind that waste recycling plants reject tonnes of otherwise acceptable cardboard pizza boxes each year because of contamination with too much grease, melted cheese spillages, or passata smears.

In my view, there are

three main issues for the takeaway industry to tackle today - single-use packaging, delivery challenges and food presentation – in turn meaning that pizza packaging requires close attention. So, as humble as the pizza box may be to some, it remains a great example of simplicity being the mother of invention.

Biodegradable UK first

maintain quality, freshness, and temperature. Our solutions, for example, go the extra mile by being breathable, odourless, microwavable, customisable, space-saving, and crucially, designed to fit into your existing waste management system. Many are compostable and recyclable too – now key to today’s more eco-conscious business and consumer.

MORE DEMANDING As demand for takeout and on the go foodservice continues to grow, restaurants and other food delivery services need more from their packaging, especially when it comes to sustainability.

Foodservice vendors are now tackling sustainability with renewed vigour. The global proliferation of legislation around packaging waste dictates this and consumers can, and do, vote with their wallets if they don’t like your sustainability credentials.

There have been advancements, particularly around making pizza boxes easier to recycle. Our www.papa.org.uk

For the first time in the UK, claim Just Eat, they and UEFA introduced biodegradable food packaging at a major football match. In collaboration with Notpla, Just Eat provided its seaweed-coated biodegradable packaging at the recent UEFA Women’s EURO 2022 Final which took place at Wembley Stadium on 31 July.

On average, mass sporting events often generate up to seven tonnes of waste, according to UK government data (UK statistics on waste), with Just Eat saying that their introduction of a more sustainable food packaging solution will help to minimise this waste. The cardboard boxes are lined with a coating which is unique in the way it replaces usual plastic, or bio-plastic, lined takeaway containers commonly used in the food industry. To ensure the boxes can be used as food packaging the seaweed-based coating is designed to be water-resistant and greaseproof. This innovative packaging is both recyclable and home-compostable and will biodegrade within four to six weeks, just like a piece of fruit.

Just Eat and UEFA also worked with Veolia, Wembley Stadium’s resource management partner, on this trial to ensure the sustainable packaging will be separated from other waste and recycling for treatment at an anaerobic digestion plant (this plant treats food waste and other organic matter to produce enough renewable electricity to power approximately 6,500 homes annually).

Jaz Rabadia, head of responsible business and sustainability at Just Eat Takeaway. com said: “Using our global sponsorship partnership with UEFA is a perfect way to showcase this sustainable packaging initiative within the football industry, giving Just Eat the chance to drive and test new innovations with football fans. We’re committed to using

our scale and influence to drive a more sustainable future for the food delivery industry and we’re so excited to see this come to life at such a huge sporting event.”

Michele Uva, director of football & social responsibility at UEFA added: “The circular economy is an important pillar of UEFA’s Football Sustainability Strategy 2030. Working with Just Eat to assess aspects of a food and beverage circularity pilot project at the world’s biggest women’s national competition match is an important milestone in UEFA’s efforts to minimise the impact of football on the environment and drive resource efficiency and cost savings. Building on best practices of Just Eat and other stakeholders, we are developing a practical guide to help us achieve zero plastic waste and food waste – within UEFA, across UEFA events and collaboratively across European football.”

The development came after Just Eat had also announced that it has launched a new initiative to encourage girls and women to get involved in football by providing 101 grassroot teams with the ultimate starter pack, and expert advice from industry veterans.

In 2018, Just Eat made a commitment to tackle plastic pollution across the sector. Since then, the company says that it has removed single-use plastics from its online shop for purchase by its restaurant partners and have embraced innovation to find solutions to the packaging challenge in the takeaway sector.

Their approach is to identify new single-use and reusable solutions, testing them with restaurant partners and customers, and analysing results with a view to scaling the most suitable options.

27

TOMATOES

A number of factors are now combining to impact the supply and price of tomatoes to the UK’s Italian food sector, tomatoes being the most essential - if not quintessential - ingredient to be used in Italian food. Pizza Pasta & Italian Food spoke with Casa Julia’s Enzo Santomauro to find out more…

FUEL SUPPLIES AND CROP YIELD Having spoken with a number of tomato producers in the south of Italy, as Enzo Santomauro habitually does, the situation of the gas that goes to Germany (and then also to Italy), but at only around 20% of its usual level in recent times, is one thing that is having a major impact because much of the machinery involved in the tomato canning process runs on gas.

“Apart from the cost – that it’s gone up – 100/200%, whatever, that is not critical… What is critical is it not arriving at all. Because there is no alternative for them but to use gas. So these businesses don’t know if they are going to have to close down, or what is going to happen,” explains Enzo Santomauro.

“The other thing that is a bit more worrying is that we assume – everyone assumes – that the farmers are only getting 80% of what they usually get because it has been very dry in Italy. However, many of the farmers have been saying ‘no way, we’re not getting 80%, we’ve been running the factory now for a week and we’re getting 69 to 70% (yield)…’

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“So there is a significant shortfall in production, and they can’t say what is going to happen, monetary-wise, this year compared to last. Last year, we paid 8.50 euros per case of tomatoes, today we are paying 15.50 euros… So it’s almost gone up by 100%, but they are not taking orders at that price.

“The producers have been saying no way are they taking any orders now until they know what’s going on... In turn, this is leaving the market over here (UK) literally in chaos because no wholesaler has got any tomatoes, because last year’s supply was a bit short as well, and many ran out.

And so many, particularly in London, are now coming in my direction… We always buy more than we need – sometimes it works - so we feel that we have enough to meet our customers’ needs until the end of September.”

PRICE INCREASES “Our first seven containers are leaving Italy for us this month, and then you have to allow about 18-20 days to be shipped to our warehouse,” Enzo Santomauro

Enzo Santomauro (pictured right) with Carmine Carnevale at the recent European Pizza & Pasta Show held in London.

continues when it comes to the topic of this year’s crop.

“To be honest with you, the price is going to be very dear… In my recent communications with my customers, I have been saying to them that it’s going to cheaper to buy Peroni beer than tinned tomato… A beer is going to be cheaper!

Tomatoes have always been a cheap product. It’s an important ingredient, but it

www.pizzapastamagazine.co.uk

TOMATOES has not been an expensive ingredient. But now I think we are moving into another stage in the life of tomatoes, pizzerias and everything else. They are going to have to pay more, like everything else.

“There is very little supply of tomatoes in the UK at the moment… For instance, one of my wholesalers in London has bought San Marzano tomatoes at £24 per case just to be able to supply pizzerias with tomatoes because there was nothing else and this is what they had got – ‘take it or leave it’. And people are taking it because they can’t do a pizza without tomato. We’ve got a month’s, a little more than a month’s perhaps, supply before the first crop arrives in the UK. So what are they (operators) going to do? It’s difficult to know.

“Turkey has tomatoes, and California, but they are supplying home and other markets. So we are stuck at the moment.

We can’t go anywhere else. It’s a problem.”

PRICE UNKNOWN At the moment, Casa Julia anticipate that it will be possible to provide supplies of tomatoes for any orders placed with them up until June 2023 (they having placed orders for a significant number of containers). However, they are unable at the present time to let these customers know what the likely price will be until the full nature and yield of this year’s tomato crop is known for sure.

They can be certain of prices up until

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the end of August for the product they are shipping, but from the end of August to December, it will be a different price, they point out, and then from January to March it will be a different price, and then from March to the new season there will be a different price as well.

The feeling is that the producers all got together, whether officially or unofficially, to agree on this type of selling for now so that they don’t sell too cheap or end up saying “I’m not prepared to sell it to you this year” for instance. Sometimes, they might decide that because the price has gone up for shipping in a container, they are not prepared to sell at all, reveals Enzo Santomauro.

“This has happened to us and everyone in London, and even to the supermarkets, I understand. I have tried to say that I don’t think this is the right way to go forward.

The way to go forward is to even breakeven for a bit so that at least you keep your customers, and you keep your quality and everything else,” proposes Enzo Santomauro.

Additionally, as opposed to having its generous amount of rain, the north of Italy has been very dry which has affected their tomato crops (although they do have the facilities to store water from when it rains a lot). Therefore, they have been going down to the south of Italy to buy tomatoes there, and the price being paid has been much higher than what has been agreed between farmers and

factories (it is thought that they agreed on 14, then it became 16, but the buyers from the north have been offering 18 and 19 cents per kilo it is rumoured). So, what is it recommended that people – operators do in this situation?

“Businesses need to sign up with a supplier now, because if, as is the case at Casa Julia, when they put their orders in – and the producers are going to give me the orders, but not the price as yet – at least I can say to them ‘you can get the tomatoes’,” says Enzo Santomauro.

“However, if they try to move from one supplier to the other, trying to save money, they could end up with no guarantee of any orders, and of course we like to be able to reward customers who are with us all year round if we can.”

Does Casa Julia foresee a situation where pizza will no longer be served with tomato? Or it becomes an expensive, even exclusive, ingredient?

“For the pizzerias, the fact that tomatoes have gone up in price 100% already only means a penny or two increase in the costs of a pizza, as when we put the price up for flour. At the end, it was a tuppence on the price of a pizza because a sack of flour can still be used to make say, 180, pizzas, so a £2 increase on the cost of a sack of flour is definitely nothing. It is more the shortage rather than the price,” says Enzo Santomauro.

“If you are going to be sensible and we are not going to get 100% profit, or

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TOMATOES whatever, just keep the profits ‘as usual’ – if necessary do even a bit less profit for the importer – this will mean that the pizzeria will ‘not notice’, or rather, it will not influence their price. It shouldn’t do. I pray to God that we are all now not going to do white pizza, rather than use tomato because of course Neapolitan pizza is 100% tomato.”

NEW WAYS OF DOING THINGS “One thing we have done that is important to mention is that two years ago we started to try and stop all the unrecyclable packaging coming in and that was just going into the rubbish, which is why we are using bag in box of 10kg for tomatoes, and which uses less packaging and is more environmentally friendly,” says Enzo Santomauro.

“We are working with two factories who use this type of packaging for us, and more and more customers are saying it’s not like receiving tomatoes which they can always see whole and ‘squeeze in their hands’, as such, but that the product quality is still very good, and that it can be used to make a variety of Italian dishes.”

Additionally, there is, in any case, now a shortage of people who would have traditionally worked in the canning process Italy, as well as in the fields harvesting the tomato crops, many having not returned to work since Covid, and some able to claim a monthly subsidy (thought to be in the region of 1000 euros) from the government. The harvesting of tomatoes has also become more mechanised, unlike picking by hand where under-ripe tomatoes can be left on the vine to be picked another day, thereby helping to maintain product quality.

“We are buying and storing as many tomatoes as we can, because we are sure something will give, but there is of course a limit to how much anyone can store, operator or supplier. It’s all a

question of talking to the canners and about working together,” suggests Enzo Santomauro.

In the longer term, to help improve matters in situations like the one now being faced, investment in new buildings, which hasn’t really been done for many decades, and in machinery too, needs to be carried out, he feels. After all, if the price of the product itself produced is going up, why would the banks not be interested in helping to invest in the buildings and machinery used to make it, he argues?

Traditionally, for example, the colour of tomatoes has been checked visually by eye, but there is automated equipment such as Magic Eye which can improve this process, and indeed some canners he deals with have upped their number of these installations to help check the condition of the tomatoes before they go to be canned. Yet, still today, this process

is mostly carried out by hand (the canning of tomatoes typically at its peak during an intense two-month period in the summer).

The price of everything – petrol, gas etc – is going up, but there is not a shortage, as such, it is just that with the prevailing situation in Ukraine comes uncertainty with people deciding not to supply or import, and bans being put in place, Enzo Santomauro reminds, but as soon as such restrictions are lifted, the resultant problems should be ones that it is possible to solve fairly swiftly, he feels.

“The fact is, demand for, and consumption of, pizza is on the rise in UK – it’s maybe even more popular than fish and chips here! – in which case, tomatoes will be in increasing demand and more will be needed of a higher quality to maintain a high quality pizza product, backed by the availability, and training, of skilled people to make it,” concludes Enzo Santomauro.

Bag in box packaging is helping to cut down on packaging waste.

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www.pizzapastamagazine.co.uk

PREVIEW

Casual Dining co-locates with Commercial Kitchen and lunch!

Casual Dining - co-located once again with Commercial Kitchen (the essential event for executive chefs and leading decision makers from all types of professional kitchens) and lunch! (the definitive event for the café, coffee shop and food to go sector) - returns to ExCeL London on 14 and 15 September 2022.

Thomasina Miers

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Tim Martin

Speaker line-up Renowned for attracting the best names in the business, Tim Martin, founder and chairman of JD Wetherspoon, and Thomasina Miers, co-founder of Wahaca will be part of this year’s speaker programme designed to help provide some vital insights and inspiration to the sector.

Chef and food writer, Thomasina Miers, is a former MasterChef winner and founder of the Wahaca group of Mexican restaurants. The company opened its first restaurant in London’s Covent Garden in August 2007 and in October 2008 a second opened at Westfield London. Wahaca launched their first mobile kitchen in 2011, selling Mexican street food on the streets of London, and by the end of 2017 Wahaca had 25 branches. Commenting on the show, she said: “Casual Dining is a great opportunity for the industry to meet, share best practice and discover the latest innovations. Really looking forward to speaking at the show in September.”

Other big names to be confirmed include Clive Watson (chairman of City Pub Group), David Campbell (Hospitality Rising), Sona Sha (group marketing director from Comptoir Group PLC), Andrew Hazel (head of food & beverage development at Boparan Restaurant Group) and Ollie Rosevear (head of sustainability at Fullers).

Over 200 exhibitors As well as inspiring content across three theatres (sponsored by Yumpingo) – including the dedicated Pub and Bar Keynote Theatre – the show will feature over 200 suppliers, including the latest food, drink, equipment, tabletop, furniture, interior design, technology, and services suppliers all under one roof.

The line-up features leading foodservice providers including JJ Foodservice, Menu Fresh, Unilever, McCain Foodservice Solutions, Jack & Bry, Borough Broth Company and Peka Kroef B.V, Craftis, Lumea Ltd, SuperTuffMenus, and IPW1. Visitors can also sample the latest baked goods and cakes from Billington Foods, Little & Cull, Tom’s Pies, and Symphonie Pasquier, and plant-based products from Biff’s Plant Shack, Future Farm, LoveSeitan, Meatless Farm, Moving Mountains Foods, and The White Rabbit Pizza Co – plus many more.

Surgital (CD437), who claim to be the first Italian manufacturer of deep-frozen fresh pasta, deep-frozen ready meals and deep-frozen sauce pellets for catering, restaurants, and bars, will be in attendance, as will fresh, artisan pasta company, La Tua Pasta (Stand CD536) and Italian coffee company, Lavazza (Stand CD641b).

Foodservice solutions company, Dr, Oetker Professional (Stand CD531), will be present, also offering a slice of their latest insight, innovation and channel expertise. www.pizzapastamagazine.co.uk

PREVIEW Leading UK chefs join Commercial Kitchen’s stella seminar line-up Commercial Kitchen, the essential industry event for kitchen innovations, will be welcoming an eclectic line-up of leading chefs to its 2022 Keynote Programme, including Tom Aikens, Anna Haugh, Romy Gill, Ruth Hansom, Cherish Finden, James Golding and the return of Cyrus Todiwala OBE DL. Tom Aikens, chef owner of Muse by Tom Aikens is one of the UK’s most acclaimed and inspirational British chefs. His remarkable career has taken him to David Cavalier’s in Battersea, Pierre Koffman’s La Tante Claire, Pied-à-Terre and Joel Robuchon in Paris to name a few. At 26, Tom became the youngest British chef ever to be awarded two Michelin stars.

Ruth Hansom, head chef at The Princess of Shoreditch will join the female chef panel at the show, along with executive pastry chef, Cherish Finden, who is host of Bake Off: The Professionals and has launched her first patisserie at the Pan Pacific Hotel in London – which she joined ahead of opening in 2021. Called Shiok!

– pronounced “Shook” – the new venture in Devonshire House next door to the hotel has 25 covers open for breakfast and pastries all day every day.

Anna Haugh, chef owner of Myrtle Restaurant in Chelsea London has previously worked for great chefs such as Philip Howard and Gordon Ramsay. Dedicating her restaurant

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name Myrtle Allen to her Irish heritage, Anna was the first Irish woman to win a Michelin star back in 1975. She will be joining the Kitchen Culture panel alongside Romy Gill, chef consultant, to discuss wellness and sustainability.

Chef Romy Gill MBE is a British/Indian chef, food/travel writer and broadcaster based in the south-west of England. She was the owner and head chef at Romy’s Kitchen, and in 2016 she was appointed an MBE in the Queen’s 90th Birthday Honours list. She is one of the regular chefs on BBC1’s Ready Steady Cook and has appeared on many other TV programmes, including Sunday Brunch, BBC’s The One Show, Country Life, Celebrity MasterChef, The Hairy Bikers’ Comfort Food and James Martin’s Saturday Morning.

James Golding, group chef director of THE PIG hotel group started his career at the Savoy, later working for Caprice Holdings and then moving to Soho House New York, and when he returned to the UK, his passion for sustainability grew (he will be joining the seminar line-up talking about food trends and his love of local produce).

Cyrus Todiwala OBE DL (chef patron, Café Spice Namaste and Mr Todiwala’s Kitchen) joined the Commercial Kitchen line-up for the first time last year. He is a staunch advocate of education and training; Café Spice Namasté

being the first ever restaurant in the UK to win a National Training Award.

Commenting on the importance of the event for the sector, Cyrus Todiwala said: “Visiting such a show is extremely important for operators, because it helps professionals keep abreast of changes and advances in technology and new equipment on the market. I’m excited to see product development and Commercial Kitchen is the show to find it all under one roof!”

Over 70 leading chefs and industry experts will be taking to the Commercial Kitchen Keynote stages for exclusive interviews, live talks and panel discussions. The star-studded line-up also includes Alice Bowyer (head of food at The Liberation Group), Thom Elliott (founder of Pizza Pilgrims), Hamish Stoddart (MD and founder of Peach Pubs) and Nick Vadis (culinary director at Compass Group UK & Ireland).

As well as providing key insights and inspiration, Commercial Kitchen will feature a bustling central exhibition with over 100 brands, including Inomak, Wearesdi, Instock Group, Forest UK, Adventsy UK, Fagor Professional UK, RSS Hereford, and Nationwide Ventilation. They join returning big industry names including UNOX UK, Meiko UK, True Refrigeration, Jestic Food Service Solutions, Synergy Grill, Rexmatins, Quintex, Carpigiani, Filta Environmental, Regale Microwave Ovens, Welbilt, MKN and Gamble.

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PREVIEW

Pizza Equipment Ltd (Stand CD736), who were established in 1990, and clalim to be the most experienced pizza equipment and pizza accessory dealer in the UK, specialising in supplying world famous commercial pizza ovens such as Moretti Forni, Lincoln Impinger and Forni Ceky, will be at the show.

PizzaSi Distribution UK (Stand CD440), a supplier of fresh pizza bases to the hospitality industry in the UK, Europe and US, will be there showcasing their pizza solution, backed by an innovative combination of pizza products, equipment, training and support. Freefrom pizza base company, White Rabbit (Stand CD563), will be there too.

Blue Seal Commercial pizza ovens, with its range of traditional Italian style, stone base deck ovens that are designed to cook delicious deep-base or thin based pizzas, will be at the show.

Designed for everyday professional use, these powerful electric ovens cook at high temperatures to ensure fast service and great cooking results, offering an alternative to wood burner stoves or gas ovens, which are higher maintenance 34

and require more specialist and costly extraction systems to take away smoke and fumes, the company point out.

The fact these ovens are also only single-phase power supply makes them very versatile and suitable for dark kitchen takeaway sites and certain mobile kitchen operations that may have limited power supplies, they add. Due to the electric power supply, the ease of installation is simplified as there are no complex regulations regarding interlocks/ ventilation and extraction requirements, as associated with gas powered or solid fuel type ovens.

The Sausage Man (Stand CD310) will be the place to sample a range of gourmet German sausages, including traditional Bratwurst, a range of Frankfurters (Krakauer Bacon, Vienna Beef, Cheese or Chilli Beef) and the everpopular Pork Hot Dog. Special diets are also catered for with the Halal Turkey Hot Dog and Vegan Hot Dog. All their sausages can be enjoyed hot or cold, point out the company, as they are fully

cooked. As such, caterers benefit from a safe, stable product that is easy to prepare and quick to serve, even with limited catering equipment and the smallest of catering spaces.

How to register To register for a free trade ticket, visit

www.casualdiningshow.co.uk

Quote VCD15 to save the £20 door fee.

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NEW MEMBER

General Catering Solutions General Catering Solutions are a leading supplier of key brands into both the hospitality and food production markets focusing on high quality solutions for all types of clients.

They specialise in equipment designed for the pizza production markets and are proud to be the UK partners for their family of brands.

From their head office in Doncaster, they cover the whole of the United Kingdom and Ireland and will be delighted to welcome you to their demonstration show room where they have all their equipment ready to use.

As the UK partner for both Pizza Group products and Mam Pizza

ap SIDE ORDER COOKING TRAYS

Ovens (Italian manufacturers of a full range of pizza related equipment), they are uniquely placed to supply a full range of solutions covering, deck pizza ovens, dome pizza ovens, conveyor pizza ovens, dough mixers, dough press, dough dividers and all your other equipment needs.

Whatever problem you have, they can help you out.

In addition, they work with Irinox supplying high quality blast chillers and Joni providing steam jacketed mixing kettles for bulk production of sauces and doughs.

Whatever your equipment requirement or need, General Catering Solutions can help and provide the right solution for you.

General Catering Ltd t/a General Catering Solutions Unit 13 Delta Court, Sky Business Park, Second Avenue, Doncaster, South Yorkshire, DN9 3GN Sales contact: Philip Dixon Telephone: 01302 340742 info@generalcatering.co.uk www.generalcatering.co.uk

ALPHIN PANS Serving the Pizza Professional Since 1989

ROMAN STYLE “PIZZA BY THE SLICE”

DOUGH CUTTERS

Please contact us on 01457 872486 or visit our website: www.alphin.co.uk to see what we can do for you.

Alphin Pans Ltd Oakdale Mill, Delph New Road Delph, Oldham, OL3 5BY

Telephone: 01457 872486 Email: sales@alphin.co.uk Fax: 01457 820868

Making the pizza professional h Untitled-3 1

www.papa.org.uk

appy since 1989 12/01/2022 13:53:27

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DELIVERY

Q&A with worknest

(employment law and health and safety advisors) If a food business asks someone who is self-employed to do deliveries for them, do they need to be concerned whether that person is suitably insured for doing deliveries, or is it the responsibility of the delivery driver?

We would need to determine what type of insurance we are referring to and what activities they are completing for the business. This is, however, something you would need to check is in place in case there is an accident or incident they have been involved in.

The use of bicycles for delivery is increasing in city centres, but what responsibility and insurance do businesses using them need to consider?

You would need to consider the following as part of your risk assessment.

1. The bike is safe to use and is regularly checked and maintained (this would involve regularly cleaning and lubrication of the chain, pumping of tyres and replacement of any worn parts, for example).

2. Check with your current insurer if the activity is covered by your current policy, if not, you will need to ensure that this is covered.

3. Ensure that the rider is competent to ride, and that they have been taken through your safe working procedures and health and safety rules.

4. Ensure that you do not overstock the bike and that it can be ridden safely at all times.

5. Be aware of any changes in the road conditions, road works, weather etc. in the local area and make regular checks.

6. Ensure the rider wears high viability clothing so they can be seen, and have clothing for hot and wintry conditions.

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7. Welfare facilities are provided at a base including a toilets and hand washing facilities, a place to rest and have a drink.

8. Have a robbery procedure in place and other controls to deal with violence.

9. How you can communicate to one another, whether it be mobile phone or walkie talkie.

10. Breakdown and emergency procedures are developed.

This is not an exhaustive list and there may be more control measures needed to reduce the risk even further.

Does a self-employed driver need to have certified training in food hygiene because they are handling food deliveries, even though they may be packed by someone else in a shop?

We would need to determine what is meant by ‘handling’. If possible, in a food business, we encourage all members of staff to receive as much training as possible. No one has been found guilty of food safety offences for providing ‘too much training.’ Therefore, if in doubt, provide it.

Just to give you two example scenarios, if the driver is delivering a food item which is sealed in a bag or box, they do not touch the food and the item is delivered in 20 minutes, then a basic Level 1 food training in most scenarios should be sufficient.

If the delivery however is from a ‘snack van’ which are typically seen in business parks and industrial estates where food is delivered and hot items such as sausage rolls, pasties etc. are managed and handed, then Level 2 food safety should be completed with each driver.

If there is a case of food poisoning with a food item that is delivered, is it the shop or the driver who is responsible?

This is not a straightforward answer as two scenarios are never the same. What we would ask is that there is a thorough investigation completed and the root cause determined.

We have seen incidents where the driver, the sandwich retailer and even the supplier have been at fault in a food poisoning incident. The best advice we can provide is as follows.

Check your supplier HACCP and allergen information and ensure copies are saved.

Ensure that this is regularly updated, and they make you aware of any allergen or recipe changes.

Ensure that you discuss with the delivery company the requirements for the delivery, does it need to be delivered in 30 minutes?

There is no reason you cannot specify the requirements to your delivery provider on what time limits are needed for your food to be delivered safely and in the correct quality.

If they are delivering it within cold refrigerated vans, have you seen temperature records, and do they provide these before you hand over the food.

Have an incident and compliance procedure which will allow you to determine the root cause of the incident.

It is also important to save these to help determine if a pattern forms.

We are aware that delivery drivers using their own vehicles and handling hot food are not covered by standard business use on motorbikes etc., but does this also apply to cold or chilled food deliveries?

We would need to know more about this before answering this question. It maybe a question for your insurer if it is to do with that. www.pizzapastamagazine.co.uk

DELIVERY

SkyDrop, Domino’s gear up to launch commercial drone delivery trial in New Zealand US-based SkyDrop have announced that production of the drone fleet for the commercial drone delivery trial with Domino’s is now complete.

SkyDrop (formerly known as Flirtey) and Domino’s Pizza Enterprises Limited (Domino’s), signed an agreement earlier this year to launch the second phase of commercial drone deliveries in New Zealand. This commercial trial with Domino’s is scheduled to launch in New Zealand in the coming months.

SkyDrop is a full-stack solutions provider of hardware, software and patents for autonomous last-mile drone delivery. The company points out that it values safety, having manufactured the drone delivery aircraft to meet SkyDrop’s robust quality assurance standards and regulatory requirements. Its operational system consists of two aircraft, one ground infrastructure platform and one autonomous control station that enables a seamless and frictionless workflow at the store location and scalable store-to-door drone delivery operations, say the company.

SkyDrop’s drone delivery system will enable delivery of hot and fresh pizza from the local Domino’s store to the customer’s home. The SkyDrop drones can also carry a variety of Domino’s menu options, including popular choices such as three extra-large Domino’s pizzas, or two large Domino’s pizzas with one soda and one side dish (including dipping sauce). In preparation for the commercial trial, SkyDrop is currently conducting test deliveries at its facilities in Reno, NV. So far, SkyDrop reports that it has raised approximately $40 million total investment, including a recent $2 million new investment from existing investors Sierra Angels, McFlirtey, Melbourne Angels and Icehouse Ventures that is focused on advancing the commercial trial launch with Domino’s in New Zealand.

With New Zealand borders re-opening, both SkyDrop and Domino’s say that they are excited to be one step closer to offering drone delivery. The benefit of introducing drones as a delivery method alongside cars, electric scooters and bikes, claim the two companies, is that customers can enjoy the convenience of having hot and fresh pizzas delivered with zero contact to their homes by electrically powered drones, which also reduces traffic congestion and greenhouse emissions. www.papa.org.uk

SkyDrop (www.GetSkyDrop.com, formerly Flirtey) is a fullstack solutions provider of hardware, software, and patents for autonomous last-mile drone delivery. It is a pioneer of the commercial drone delivery industry with a mission to make delivery instant for everyone, and a vision of drone delivery that is safer, speedier, quieter, cheaper, and greener. The company first made history in 2015 when it conducted the first-ever FAA-approved drone delivery in the US. Domino’s Pizza Enterprises Limited is Domino’s largest franchisee outside of the USA. It holds the master franchise rights to the Domino’s brand and network in Australia, New Zealand, Belgium, France, The Netherlands, Japan, Germany, Luxembourg, Denmark and Taiwan. Today, Domino›s has a network of more than 3,100 stores.

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NEW OPENING

Rudy’s Pizzeria Neighbourhood pizzeria, Rudy’s, has announced a new opening for Didsbury.

The new launch, planned for October, will mark Rudy’s fifth location in its hometown of Manchester and the new addition will be giving away thousands of pizzas by way of celebration.

AUTHENTIC NEAPOLITAN The neighbourhood pizzeria will be bringing its relaxed dining concept to the former Mad Giant food hall on Wilmslow Road.

Serving the perfect and classic Neapolitan pizza since 2015 from its original Rudy’s in Ancoats, the popular pizzeria has since opened more sites with the brand new 90-cover restaurant in Didsbury being its fifth location in Manchester.

Born out of passion for pizza, say its founders, Rudy’s follows the authentic Neapolitan tradition of pizza making, serving classic recipes such as Marinara, Margherita and Calabrese – all originating from Naples, the birthplace of pizza.

Rudy’s dough is made fresh daily using Caputo ‘00’ flour which ferments for at least 24 hours, alongside the best quality ingredients imported from Naples, including San Marzano tomatoes grown on fields next to Mount Vesuvius, and fior di latte mozzarella.

All in accordance to a truly authentic Neapolitan technique, the dough is cooked in a Stefano Ferrara oven for just 60 seconds – resulting in a soft and light pizza with an airy and raised cornicione (the edge or rim of the pizza).

Martyn Williams, general manager of Rudy’s Didsbury, commented: “We look forward to becoming part of the community in Didsbury. We will open our doors this autumn and the team cannot wait to serve our authentic Neapolitan pizza in this lovely neighbourhood.”

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www.pizzapastamagazine.co.uk

NEW PRODUCTS New refrigeration supplier, Aquilo, launches affordable, R290 cooled range for 2022 Aquilo Refrigeration has launched a brand new, future-proof range of hydrocarbon cooled commercial fridges and freezers developed to deliver high-spec refrigeration at entry level prices.

With a focus on sustainability, reliability, functionality and easy maintenance, Aquilo produces the refrigeration that caterers demand.

The entire range exclusively utilises R290 hydrocarbon refrigerant which possesses the naturally occurring, non-toxic qualities that have made it one of the most climate-friendly and cost-efficient refrigerants available today. This means that all the fridges and freezers are nonozone depleting and have a Global Warming Potential (GWP) of under 5. And, because R290

rapidly absorbs more heat than the old-style refrigerants, temperature recovery is enhanced and energy consumption is reduced.

Because every catering operation needs to trust in the dependability of its refrigeration, all Aquilo models have undergone rigorous testing to ensure peak performance within the most challenging environments. The range includes various counter, undercounter and countertop models as well as uprights meaning that virtually every requirement can be addressed. A standard two-year parts and one year labour warranty applies although bespoke and extended warranties are available on request.

Call 0800 093 8343 or visit www.aquilorefrigeration.co.uk

General Catering Solutions new Metcalfe receives top HALLDE UK partner for Pizza Group Srl Award for unprecedented Doncaster-based, General Catering Solutions, are delighted second time to announce that they are now the new UK partner for the Pizza Group range of Italian manufactured pizza equipment in the UK market, supplying everything you need from dough Mixers and dividers/rounders through to deck and conveyor ovens.

Pizza Group Srl, who have been supplying high quality Pizza Equipment solutions globally since 1974, offer the full range of pizza equipment from dough production and preparation through to all styles of pizza ovens. Whatever your need or requirement Pizza Group has the solution for you.

General Catering Solutions are thrilled to be working with the Italian manufacturer and will provide great synergy with their existing brands which include Mam Dome pizza ovens, Irinox blast chillers and Joni steam jacketed kettles. This family of brands means that General Catering Solutions is the perfect partner for the Pizza Group range in the UK. General Catering Solutions can provide a whole range of products into any client operating in the pizzeria market be it a hospitality setting or food production, and would love to welcome you to the head office in Doncaster to discuss these products in more detail. You can view the entire range of products at General Catering Solutions head office where you can try before you buy and put all the equipment through its paces in the live demonstration area.

Call 01302 340742 or visit www.generalcatering.co.uk www.papa.org.uk

Metcalfe Catering Equipment has received the coveted title of global ‘distributor’ of the year from food preparation equipment specialist HALLDE. Each year the award is given to the distributor with the largest sales growth and Metcalfe is now the only company to receive this honour twice, having also won it in 2019.

“We are delighted to be represented by a business that shares our values and has a genuine passion for what it does, something that is clearly demonstrated by its outstanding sales performance,” said Jan Sigurdh, HALLDE managing director.

Metcalfe became a UK distributor for HALLDE in 2018 and since then it has consistently grown the Swedish manufacturer’s share of the UK food preparation equipment market, launching a number of new and innovative products along the way, including the award-winning RG250 diwash veg prep machine.

Commenting on the award, Metcalfe Catering managing director, Neil Richards, said: “To have grown sales of HALLDE products in what remains a very challenging market is obviously very gratifying, but above all it is a testimony to the quality of the HALLDE range.”

Call 01766 830456 or visit www.metcalfecatering.com 39

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

The Pizza Pasta & Italian Food Association, Engine Rooms Station Road, Chepstow NP16 5PB Telephone: 01291 636335 or email kevin@jandmgroup.co.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 ADM Milling UK Ltd. Hyatt Place, 50-60 Broomfield Road, Chelmsford, Essex CM1 1SW Contact: Laura Passingham Tel: 01277 262525 sales4flour@adm.com https://www.4flour.co.uk/ Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk

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 Bellavita Expo Ltd. 11C Dock Street, London E1 8JN Contact: Stanislava Blagoeva Tel: 020 7352 4356 slava@interexpos.com www.pizzapastashow.com

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

Continental Quattro Stagioni Trafalgar Mills, Leeds Road, Huddersfield, 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

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

Danish Crown – Topping Bommen 9, Thorning DK-8620 Kjellerup, Denmark Contact: Kevin Peacock Tel: 07790 988121 KPEAC@danishcrown.com www.dk-foods.dk

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 https://www.dawnfarms.ie/ https://www.dawnfarms.ie/tmi-foods/

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

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

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/ Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: Lynne Utting Tel: 01606 810900 Fax: 01606 48680 lutting@glanbiacheese.co.uk 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

F O O D S E R V I C E S O LU T I O N S

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 Contact: Paul Griffith Tel: 0208 7362001 b2bmarketing@just-eat.co.uk www.restaurants.just-eat.co.uk Leathams PLC 227-255, Ilderton Road, London, SE15 1NS Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com Nutritics 22c Town Centre Mall, Main Street, Swords, Co Dublin, Ireland Tel: 020 3769 5265 Email: info@nutritics.com www.nutritics.com 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 9FQ Contact: Charlotte Kilduff Tel: 01730 811490 Charlotte.kilduff@panartisan.com www.panartisan.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

Silbury Marketing Ltd. 9 Manor Park, Banbury, Oxfordshire, OX16 3TB Contact: Louise De Leon Tel: 01926 410022 sales@silbury.cp.uk www.silbury.co.uk

index registered suppliers Stateside Foods Ltd 31 – 34 Great Bank Road, Wingate Industrial Park, Westhoughton, Bolton BL5 3XU Contact: Ian Kent Tel: 01942 841200 Fax: 01942 841201 sales@stateside-foods.co.uk www.stateside-foods.co.uk

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

We also produce a alal range of H products

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Tel: 0161 702 8447

email: sales@pizza-toppings.co.uk

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ALPHIN PANS Serving the Pizza Professional Since 1989

The widest range of pizza peels manufactured in the UK Alphin Pans Ltd Oakdale Mill, Delph New Rd Delph, Oldham, OL3 5BY 01457 872486

Making the pizza professional h

February 2022 Advert Eighth.indd 1

appy since 1989

12/01/2022 14:00:14

index of products BEVERAGES

DOUGH & PIZZA

Olives

Pepperoni

Pizza Bases & Crusts

Prepared Pizza (Frozen)

EQUIPMENT

Leathams PLC

Carnevale Ltd.

Pan’ Artisan

Freiberger UK Ltd.

Dough Trays

INSURANCE

Danish Crown

Pizza Plus Foodservice

Goodfella’s Pizza

Coffee

Alphin Pans

Insurance Protector Group

Dawn Farm Foods Ltd.

Stateside Foods Ltd.

Pizza Accessories

GCL Food Ingredients.

Pizza Plus Foodservice

Carnevale Ltd.

PIZZA TOPPINGS

Stateside Foods Ltd.

Fish

SOUPS, SAUCES,

Carnevale Ltd.

STOCKS & DRESSINGS

Fruit & Vegetables

Garlic Spreads & Mixes

Carnevale Ltd.

Stateside Foods Ltd.

Meat

Pasta Sauces

999 Pizza Toppings (UK) Ltd.

Leathams PLC

OILS & VINEGARS

Carnevale Ltd.

Pizza Sauces

Olive Oil

Danish Crown

Conveni

Leathams PLC

Dawn Farm Foods

Leathams PLC

Silbury Marketing Ltd.

Pizza Plus Foodservice

Pizza Plus Foodservice

Silbury Marketing Ltd.

Silbury Marketing Ltd.

Stateside Foods Ltd.

Stateside Foods Ltd.

Beer Carnevale Ltd.

Mineral Water Carnevale Ltd. Soft Drinks Carnevale Ltd. Wine, Spirits & Liqueurs

Alphin Pans Pizza Plus Foodservice Pizza Making Systems & Equipment

KITCHEN & SERVING EQUIPMENT

Carnevale Ltd.

Chefsrange

Danish Crown

Baking Pans

Dawn Farm Foods Ltd.

Alphin Pans

Stagioni Ltd.

Chefsrange

Chargrills

Carnevale Ltd.

Cooktek (MCS Technical

Chefsrange

Products)

Displays

BREAD, CAKES &

General Catering Solutions

Chefsrange

DESSERTS

Jestic

General Catering Solutions

Garlic Bread

Pizza Ovens

Goodfella’s Pizza

Chefsrange General Catering Solutions

CHEESE, DAIRY & EGGS Cheese 999 Pizza Toppings (UK) Ltd. Carnevale Ltd.

Jestic Pizza Plus Foodservice

Salami

Bakery Ovens

Alphin Pans

Continental Quattro

Qualitops (UK) Ltd

Drinks Systems Carnevale Ltd. Fryers Chefsrange Jestic Griddles

Pizza Pans

Chefsrange

Alphin Pans

Cooktek (MCS Technical Products)

Qualitops (UK) Ltd

PASTA, POLENTA, GNOCCHI & RICE Pasta (Dry) Carnevale Ltd. Continental Quattro Stagioni Ltd. Leathams PLC

Soups READY MEALS

Conveni

Italian TOMATOES

Conveni

Canned Tomatoes READY PREPARED

Silbury Marketing Ltd.

Prepared Pasta Meals

SunBlush© Tomatoes

& CRUSTS

Freiberger UK Ltd.

Leathams PLC

PIZZA DOUGH, BASES

Dairy Partners Ltd.

FISH & SEAFOOD

Jestic

Eurilait Ltd.

Other Fish & Seafood

Holding Ovens

Dough Balls

Prepared Pizza (Chilled)

Sun-Dried Tomatoes

Futura Foods UK Ltd.

Leathams PLC

General Catering Solutions

Pan’ Artisan

Conveni

Carnevale Ltd.

Jestic

Pizza Plus Foodservice

Stateside Foods Ltd.

Leathams PLC

Glanbia Cheese Ltd.

Induction Cooking &

Leathams PLC

FLOUR & BAKERY

Ornua Ingredients Europe

Concentrates

Stateside Foods Ltd.

Allied Mills

Eggs

Durum Semolina

Futura Foods UK Ltd.

Preparation Counters

Allied Mills

Chefsrange

Carnevale Ltd.

General Catering Solutions

CHAIRMAN

Flour

Refrigeration

Keith Griffiths (Pizza Hut)

ADM Milling UK Ltd.

Chefsrange

Allied Mills

General Catering Solutions

FROZEN PIZZA MANUFACTURER

Leathams PLC Mozzarella Carnevale Ltd. Dairy Partners Ltd. Eurilait Ltd. Futura Foods UK Ltd.

Holding Cooktek (MCS Technical Products)

Carnevale Ltd.

Glanbia Cheese Ltd.

Whitworth Bros. Limited

Parmesan

Icings

Eurilait Ltd.

Allied Mills

Futura Foods UK Ltd.

Improvers

MEAT Bacon Dawn Farm Foods Ltd. Leathams PLC Beef

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:

CHILLED PIZZA MANUFACTURER

CONSULTANT

Ian Kent (Stateside)

Leathams PLC

Premixes

SOLUTIONS

Chicken & Other Poultry

PASTA MANUFACTURER/ DISTRIBUTOR

(Bread & Cakes)

Leathams PLC

Vacancy

Online Ordering Solutions

Allied Mills

Ham

SUPERMARKETS

DELIVERY & PACKAGING Heated Pizza Delivery Bag Systems Alphin Pans

FOOD WHOLESALERS Continental Quattro Stagioni Ltd. Leathams PLC Stateside Foods Ltd.

Cooktek (MCS Technical

Dawn Farm Foods Ltd. Foods Ltd.

Chilled - Vacancy Frozen - Vacancy

Leathams PLC

PIZZA RESTAURANTS

Stateside Foods Ltd.

Chain - Rupi Zani (Pizza Express)

Italian Meat & Sausages

PIZZA DELIVERY OPERATORS

Dawn Farm Foods Ltd. Pancetta

Products)

FRUIT & VEGETABLES

Carnevale Ltd.

Pizza Lid Supports

Chargrilled Vegetables

Danish Crown

Alphin Pans

Carnevale Ltd.

Qualitops (UK) Ltd

Katy Habibian (Village Pizza)

AGGREGATOR

COMPUTING

Carnevale Ltd.

Geoff Parsons (Basilico)

David Jones (Pan Artisan)

Allied Mills

Just-Eat.co.uk Ltd.

Independent Sunny Chhina (The Fat Pizza)

Stephen Glass (Just Eat) Maurice Abboudi Richard Harrow

SUPPLIERS Cheese Nick Waring (Eurilait) Mozzarella Lynne Utting (Glanbia) Meat Jon Watkin (Dawn Farm Foods) Flour Gary Somers (Whitworths)

Chain - Phillip Quinn (Papa John)

Equipment Richard Norman (Jestic)

Small Chain - Khalil Rehman (Caprino’s Pizza)

Speciality Ingredients James Faulkner (Leathams)

PAPA COMPLETE CATERING EQUIPMENT ESTABLISHED 1990 - LONDON

020 8424 9483 www.pizzaequipment.ltd.uk sales@pizzaequipment.ltd.uk Showroom at 7 St Kilda’s Road, Harrow, London, HA1 1QD