Pizza, Pasta & Italian Food Magazine - December 2023 - Issue 219 by J & M Group Ltd.

Issue 219 December 2023

& Italian food magazine

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& Italian food magazine

Welcome

It’s time to bid farewell to what’s certainly been an interesting year for the foodservice sector. It was inspiring to see so many of you at last month’s PAPA Industry Awards – check out all the results and pictures, from page 12.

Also this issue, we look at the variety of Italian cheeses on offer and the benefits of menu re-engineering. Wood-fired ovens continue to burn brightly, while the topic of staff retention is also a hot one! But on a personal note, I just want to thank all magazine contributors over the past 12 months. We’ve undergone a redesign and taken a fresh, vibrant approach to editorial, while invaluable advertising support is the lifeblood that allows us to thrive. Here’s to a happy and healthy 2024!

Contents NEWS 4-10 PAPA ASSOCIATION 12-25 PAPA Awards 2023. FEATURES 26 The fire still burns – Pizza ovens. 34

Taste the difference – Italian cheese.

ARTICLES 40 Putting people first – Staff shortages. 44

Thinking outside the box – Delivery.

At your service – AI technology.

PROFILE 42 The perfect canvas – Eco. REGULARS 49 Index of suppliers. 51

Classifieds.

ALEX BELL - EDITOR alex@jandmgroup.co.uk

Editor Alex Bell telephone 01291 636349 e-mail alex@jandmgroup.co.uk Advertising Andrew Emery telephone 01291 636334 e-mail andrew@jandmgroup.co.uk Production Gareth Symonds telephone 01291 636339 e-mail gareth@jandmgroup.co.uk Subscriptions telephone 01291 636338 e-mail subscriptions@papa.org.uk

J & M Group

Engine Rooms, Station Road, Chepstow NP16 5PB Opinions expressed in Pizza, Pasta & Italian Food Magazine are those of the contributors and not necessarily those of J&M Group, Pizza, Pasta & Italian Food Magazine or The Pizza & Pasta Association. No responsibility is accepted for the opinions of contributors. Pizza, Pasta & Italian Food is published by J&M Group Ltd. and supports

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The Pizza, Pasta & Italian Food Association. It is circulated to managers, executives, buyers, retailers and traders in the pizza and pasta business. © J&M Group Ltd. 2023

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Febru

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

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appy since 1989 12/01/2022 13:55:55 14/12/2023 10:47

NEWS

Our final round-up of 2023 highlights the many opportunities for a career in hospitality, expansion plans for a major operator and a Shaq attack!

Eating out market receives welcome boost

Research from Lumina Intelligence Eating and Drinking Out Panel (WE 02/07/23 to 24/09/23) reveals a greater number of consumers participating in the eating and drinking out market in Q3 2023, an increase of +7ppts, with consumers looking for immediate necessities in the form of drinks. Consumers opting to eat or drink out as part of their normal routine has seen a rise this year, while social missions have grown at dinner, with heightened confidence. More consumers being out and about in Q3 has seen a realignment in day-part shares, with drink-only occasions the only growth area, up +3.8ppts. Lumina data also revealed that consumers are opting for affordable drink-only occasions, with pubs and bars seeing the most notable share growth year-on-year, up +1.3ppts. Growth in pub share of occasions has been driven by an uptick in consumers going to the pub solely for a drink, rising by +4.8ppts. Dinner has failed to gain market share YoY, while the proportion of 4 P&P_Dec23_219_p04-11_news AB.indd 4

those opting for pubs and bars, QSR or restaurants for dinner has declined. Value has become less important as a driver to a venue at lunch and dinner, as financial strain eases for some as inflation drops back. However, those who identify as very value conscious are trading out of the market at these more expensive day parts. Meanwhile, the UK restaurant market is forecast to reach a value of £18.7 billion in 2023, marking a growth of 5.2% and positioning the sector 2.6% behind its pre-pandemic value, latest research from Lumina’s UK Restaurant Market Report has shown. Although operators are struggling to boost volumes, penetration has remained flat YoY – seeing restaurants lose share of the total eating out market and leaving growth behind that of pubs and fast-food outlets. Restaurant players are, inevitably, more exposed to the impacts of cautious consumer spending, rising staff costs with the new national living wage, and ongoing hikes for food, ingredients and drinks.

The unsettling decline in the number of outlets continues to dampen recovery in the restaurant market, with an average of eight sites each week forecast to close in 2023. This equates to a total of 27,020 site closures – around 4000 fewer than in 2018. Challenging trading conditions are not the sole cause: overexpansion has also played a part. In 2023, closures are being driven by independents, as branded restaurants navigate challenging conditions more successfully. Indeed, this segment is predicted to achieve value growth of 9.0% in 2023 and set to open a modest, yet significant 1.1% more outlets. Brands are driving recovery with mergers and acquisitions activity, making operational efficiencies and aligning themselves with consumer trends in products and experience. Restaurant menu management tactics are evolving to balance consumer demands with cost control, as operators navigate price increases without deterring customers. Menu price inflation, a boost in meat-free dishes and lower-calorie additional courses are key menu strategies in 2023. Using premium ingredients, exploring ‘kitchen tourism’ to appeal to the appetite for international cuisine, and adding more ‘veggie-centric’ dishes are key trends. The future looks brighter, with a market value of £19.5 billion forecast for 2026 – underpinned by a continuing stronger performance from branded restaurants. Over the next three years, interest rate reductions and average earnings outpacing inflation are expected to boost consumer spending power. However, restaurant market growth is forecast at 1.4%, behind the total eating out market growth of 2.6%. Market trends – including digital innovation, strategic partnerships and sustainability initiatives – are expected to be central to operator growth strategies. www.pizzapastamagazine.co.uk 13/12/2023 17:15

NEWS

Flamigni’s tradition collaborates with Pallini Limoncello Pallini Limoncello, the best-selling product sold in duty-free shops around the globe, is offering a novelty to win over those who enjoy the iconic liqueur in all versions. The 350g and 950g Limoncello Panettone, covered with icing and filled with custard and enriched with Pallini Limoncello; and Dolce Limoncello, a cake with an intense citrus flavour also filled with the refined cream. Pallini is a historic Roman distillery, known as a leader in the production of Italian liqueurs and the distribution of imported products since 1875, while Flamigni is based in Forlì (EmiliaRomagna region), specialising in the art of confectionery since 1930. “The collaboration with Flamigni was born to enhance the great versatility of our limoncello, which is the number one premium brand in the world to this day and entered the top 100 brands of alcohol sold in the duty-free channel and

travel retail,” commented Luca Pallin, export brand manager of Pallini. “Working with a historic company like Pallini and its iconic limoncello is a challenge that we took up with great enthusiasm,” explained Massimo Buli, owner of Pasticceria Flamigni. “Our collaboration came about very naturally: we specialise in high-quality confectionery and we can customise any brand or product. Together with Pallini, we have created two small works of art, which will appeal to international tourists who search for innovation and high quality ‘made in Italy’ foods.” Dolce Limoncello is presented in inviting packaging, on which appears the fruit the Amalfi Coast is most known for.

Its totally natural dough is filled with Limoncello Pallini-scented pastry cream and gets hand-decorated with sugar grains. While Panettone al Limoncello comes in two 950g and 350g packages. It has a soft and fragrant dough, prepared with natural ingredients and enriched with Limoncello essence custard, covered with white chocolate and lemon pralines. Available on Amazon, Dolce and Panettone are for sale in duty-free and gourmet stores internationally.

Industry unites to encourage hospitality careers Senior industry leaders have united in a programme of autumn school visits designed to encourage more young people to consider a career in hospitality. Compass, Elior, Punch Pubs, Sodexo and Nestlé Professional® joined Kate Nicholls OBE, chief executive of UKHospitality, and Chris Gamm, CEO of Springboard, visiting schools across the UK to help improve the perception of hospitality careers. It marks the start of a big recruitment drive by the Choose Hospitality Pledge. Co-founded by Nestlé Professional, Choose Hospitality and Springboard CareerScope, the Pledge is seeking motivated ambassadors to help educate secondary students about the industry’s wide range of entry-level roles and training opportunities, as well as the many career pathways on offer. Nestlé Professional managing director, Katya Simmons, said: “Hospitality businesses are more than twice as likely than other industries to experience challenges filling vacancies1. www.papa.org.uk P&P_Dec23_219_p04-11_news AB.indd 5

To address this, we are leading an industry alliance urging hospitality ambassadors to step forward and promote the industry to young people. The Pledge is garnering support from a growing number of hospitality and industry leaders. “Together with our founding partners, we’re galvanising the UK hospitality industry to unite and help tackle the recruitment challenge. We’re calling on industry to sign up to the Pledge as ambassadors and visit local secondary schools. Ambassadors will be equipped with campaign toolkits and props to engage with schoolchildren and demonstrate the exciting opportunities that exist in our industry. Now is the time for people who have carved out a career in the industry to give something back.” UKHospitality chief executive, Kate Nicholls OBE, said: “As the third-largest private sector employer in the UK, it’s essential that we shine a light on the fantastic career opportunities that hospitality can provide, and education

plays a key role.” For more information, visit my.careerscope.uk.net/ ambassador-sign-up. 1Office for National Statistics (2021).

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Pizza Punks plan further expansion Pizza Punks, founded in 2015, has appointed FRP Corporate Finance to assist on raising capital, for the restaurant’s growth journey. Pizza Punks, currently operating in eight UK locations, has spent six months consolidating following four openings in 2022 in Leicester, Nottingham, Durham and Liverpool. It now plans to expand into Edinburgh, Manchester, Cardiff and Birmingham in 2024, plus four other major university cities to follow. Brad Stevens, founder & CEO of Hell Yeah Hospitality Group, said: “We are extremely excited about where Pizza Punks is at, both as a brand and a business, and the opportunities it has for significant further growth. We’ve seen very strong sales across the entire portfolio. This has come off the back of exceeding budget expectations, as well as getting our labour and cost of sales into a healthy position during our last financial year. “We have reviewed options for expansion and identified the next cities we are keen to bring the Pizza Punks experience to, working closely with

FRP to identify funding options for our next stage of growth into Edinburgh, Manchester, Cardiff and Birmingham. We are feeling really positive about what the future holds.” Daniel Brecker, director of FRP Corporate Finance, said: “We are delighted to be working alongside Brad and the top team at Pizza Punks as it continues to execute its UK site rollout strategy. Pizza Punks stands out with its highly distinctive brand and excellent site economics supported by its awardwinning menu. FRP’s Northern Corporate Finance team, led by Daniel Brecker and Pardeep Singh, are working with the company to explore investment options for the next phase of growth.” Stevens has also strengthened his senior team ahead. James Richardson joins Hell Yeah in the newly formed role of director of operations & people.

Richardson was previously head of operations for The Apartment Group, across award-winning boutique hotels, wedding venues, immersive bars and restaurants. Following the pandemic, he began working as a consultant. David Moffat comes on board as the hospitality brands’ commercial director. Moffat cut his cloth with brands such as Stonegate Pub Company and Gondola Leisure Group, before moving to senior group operations roles with Hero Brands. A trained chef, he has a unique insight into all aspects of hospitality management. Louise McCabe steps up into her new role of sales, marketing & brand director. With over 20 years’ experience in the hospitality industry, McCabe has been a key part of the strategic leadership of the Hell Yeah Hospitality Group since its inception.

Burnt Chef Project to acknowledge mental health heroes Having championed support for mental health and worked to reduce its stigma in hospitality on a global stage, The Burnt Chef Project is recognising individuals and businesses who’ve gone the extra mile with a new awards ceremony. Rewarding those spearheading wellbeing and placing mental health at the forefront of their organisational values, The Burnt Chef Project is launching its Hospitality’s Mental Health Heroes Awards, featuring eight unique categories, and is encouraging nominations from individuals and businesses that have taken exceptional steps in the past 12 months. Held in association with headline 6 P&P_Dec23_219_p04-11_news AB.indd 6

partner Talent Hive, the awards will take place during the Love Hospitality Gala Dinner on 25 March 2024, the first evening of HRC 2024, at ExCel London. Joining hundreds of influential individuals, the finalists will be treated to a night of celebration, where the winners will be announced. On partnering with The Burnt Chef Project, Will Gennard, managing director of Talent Hive, said: “We’ve long been a proud advocate of The Burnt Chef Project. The work over the past four years has been nothing short of extraordinary. The opportunity to become the official sponsor of the inaugural Hospitality’s Mental Health Heroes Awards was too good to miss.”

Nominations are open now, with an opportunity for individuals and businesses to self-nominate, as well as those highlighting the work of others. Having recently announced the second gala dinner, Love Hospitality, Kris Hall, CEO and founder of The Burnt Chef Project added: “We initially set up to help raise awareness of the mental health challenges faced by those in the hospitality industry and eradicate the mental stigma that exists. We’ve now seen hundreds of examples of incredible, selfless and honourable actions taken by those across the sector. As such, it was only right that we looked at a way to celebrate these individuals and businesses in a way that recognised the www.pizzapastamagazine.co.uk 13/12/2023 17:15

NEWS New partnership for HIT Training and The Clink Charity Hospitality training provider, HIT Training, has partnered with The Clink Charity, an organisation dedicated to rehabilitating people in prison and reducing reoffending rates, to launch an apprenticeship scheme. The programme will offer hands-on training, access to workplace-relevant qualifications and a direct pathway into employment on release. Candidates Jill Whittaker will be enrolled onto the scheme via a comprehensive selection process women’s prison in Surrey and HMP Styal in Cheshire, with a and will initially train for approximately six months alongside national expansion planned. The Clink’s other students on-site. The Clink Charity operates HIT Training executive chair, Jill Whittaker, said: “This is a restaurants open to the public, an award-winning bakery and ground-breaking scheme and we are very excited to launch Clink Events, a prestigious operation serving the City of London this partnership with The Clink Charity who, like us, believe in from HMP Downview. giving those who want to change their lives a second chance. On release, individuals will be matched to a job that fits their “There are so many advantages to businesses taking on a skills and lifestyle. Learners then complete their apprenticeship prisoner apprentice. Not only do they make reliable, loyal and with HIT Training, who will provide workshops and face-to-face attentive members of staff due to the wraparound support training on site alongside the employer. Apprenticeships on they receive, but can also boost motivation within teams and offer will be Food Production and Commis Chef. increase productivity. We would urge all employers to contact Learners will also receive mentoring from The Clink’s us and get involved to help reduce reoffending.” regional support team. This includes, but is not limited to, Yvonne Thomas, chief executive at The Clink Charity, said: assistance with benefits, housing, reintegration and relocation, “This is the first time a scheme like this has been established as well as aspects such as food, accommodation and childcare. that combines quality training and qualifications, direct The ultimate aim is that prisoners continue working for employer engagement and the duty of care that is required to their apprenticeship employer and successfully reintegrate ensure ex-offenders succeed on release.” into society, while contributing to the success of the business. Initially, this pilot will be offered to learners at HMP Downview Visit hittraining.co.uk and theclinkcharity.org.

efforts they make to put wellbeing at the centre of their workplaces.” Nominations close on 20 January 2024, with a shortlist announced in early February. Category winners will be recognised with an exclusive ‘Mental Health Hero’ badge, as well as enjoying an opportunity to share their experience with the wider hospitality community. AWARD CATEGORIES Best Mental Health in the Workplace Strategy (SME) ● Best Mental Health in the Workplace Strategy (Large) ● Most Inspiring Leader ● Most Inspiring Wellbeing Champion/Peer ● Unsung Hero ● Inspirational Story ●

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Outstanding Impact in Catering Education ● Ambassador of the Year Award 2023 ●

To find out more, check out burntchefawards.com. 7 13/12/2023 17:15

Manchester buzzing for NRB24

The Northern Restaurant and Bar (NRB) trade event is back in action for 2024, with registration now open. NRB returns to Manchester Central, its steadfast home for over a decade, to unite hospitality operators, exhibitors and enthusiasts over two days of industry innovation and collaboration. Taking place from 12-13 March, NRB24 will showcase a variety of talks, interviews and demonstrations that reflect the ever-evolving landscape of the sector. Over the past 10 years, Manchester Central has played host to NRB, providing a fitting backdrop. This year’s roster of exhibitors already includes leading names such as Hotel Chocolat, Coca-Cola Europacific Partners, Uber Eats, Pringles and Greene King. In 2023, NRB witnessed a recordbreaking year, with attendance from top luminaries. They ranged from renowned restaurants like The Ivy Collection, Gusto Italian and Lucky Cat by Gordon Ramsay, to Northern pubs and bars including The

Alchemist, Albert Schloss and Revolution Bar Group, as well as hotel, leisure, contract and catering exhibitors such as Dakota Hotels, Brakes Foodservice and Manchester City Football Club. The Kuits NRB Top Fifty is set to return for its 11th edition, recognising 50 hospitality operators who have excelled both commercially and critically over the past 12 months. The winners are chosen by an expert judging panel and unveiled on site. Last year, three special achievement awards were presented to Marko Husak and Mayur Patel of Bundobust, Matt Farrell and John Ennis of Graffiti Spirit Group, and Andy Haygarth and Matt Robson of NQ64. Siobhan Thompson, event manager for NRB24, said: “We are thrilled to officially open the registrations. Last year marked a record-breaking success

and we are eagerly looking forward to replicating that achievement. The support for the event has consistently been outstanding, and it’s now extending to new heights, both within our local community and nationwide.” The event experienced a 5% increase in attendance last year, with over 300 exhibitors and more than 8700 attendees, solidifying NRB’s stature as a prominent calendar fixture. Christian Townsley, co-founder of North Bar Ltd who attended NRB last year, said: “NRB is quite possibly the best hospitality trade show in the country, bringing operators and suppliers together in Manchester. It is an unmissable event.” Visit northernrestaurantandbar.co.uk/ enquiry-now for more information.

Hoshizaki expands Premier refrigeration range Global cold-solutions expert, Hoshizaki, has launched a new range of Premier Refrigeration counters. Following the success of vertical Premier cabinets, the counters have been designed to complement their cabinet counterpart, in addition to suiting any commercial kitchen. Ideal for the gastronorm perfectionist, the counters have undergone rigorous tests to keep up with heavy-duty demand. With GN 1/1 compatibility, gastronorm pans can be inserted directly onto the shelf supports or on the shelves for maximum convenience. Simon Frost, director UK & Ireland, 8 P&P_Dec23_219_p04-11_news AB.indd 8

said: “We’re delighted with how the new Premier counters have turned out. Not only do they offer operators a seamless match to complement their existing Premier cabinets, but are an ideal choice for modular kitchens thanks to their front-vent design. No air flow is required underneath or at the sides, meaning this unit can squeeze into tight spaces without the fear of malfunctioning.” There are many ways to customise

the Premier counters to tailor them to individual kitchens. Doors can be left- or right-hand hinged, various height legs and castors can be added, and Hoshizaki offers a range of attachment accessories. Operators will also appreciate the impressive Climate Class 5 and 4 ratings, enabling them to work efficiently in ambient temperatures of up to +40OC. Visit Hoshizaki.com for more information.

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PERFECT TOPPINGS

every time! CONGRATULATIONS TO CAPRINOS PIZZA, WINNERS OF THE COMMUNITY & SOCIAL RESPONSIBILITY AWARD 2023

qualitops.co.uk www.papa.org.uk P&P_Dec23_219_p04-11_news AB.indd 9

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Shaq-a-Roni scores big at Papa Johns

A message to you, from Rudy’s! This festive season, Rudy’s Pizza Napoletana has announced two new winter special pizzas across all pizzerias. Taking inspiration from its Italian roots, they are paired with seasonal ingredients for the ultimate Christmas feels. Zucca (‘pumpkin’ in Italian) is created by Rudy’s own pizzaiolo, Francesco Aiello, who originates from Palermo, Sicily. It features a pumpkin cream base, with fior di latte, goat’s cheese, roasted garlic chestnut mushrooms, finished with toasted pumpkin seeds and chilli flakes – suitable for vegetarians. Guanciale & Pear is a tribute to award-winning Italian pizzaioli, Teresa Iorio, who founded the famous Naples pizzeria, le Figlie di Iorio. The white pizza is topped with fior di latte, gorgonzola, guanciale (cured pork cheek) and fresh pears, sprinkled with toasted walnuts. Consistently recognised as one of the best pizzerias in the world by Big 7 Travel year-on-year, Rudy’s follow the authentic Neapolitan tradition of pizza making, serving classic recipes such as Marinara, Margherita and Calabrese – all originating from Naples. Rudy’s dough is made fresh daily using Caputo ‘00’ flour, which ferments for at least 24 hours, alongside the best quality ingredients. All in accordance with an 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). The winter special pizzas are available at all Rudy’s pizzerias. Book a table at rudyspizza.co.uk. 10 P&P_Dec23_219_p04-11_news AB.indd 10

The Papa Johns menu just got bigger with the launch of its new XL pizza with purpose, the Shaq-aRoni, developed in partnership with basketball Hall of Famer and Papa Johns board member and franchisee, Shaquille O’Neal. This year marks the inaugural global Shaq-a-Roni launch for the pizza delivery brand. Like its namesake, this extra-largesharing-pizza comes in at 15.5”, making it an ideal option for sharing with friends and family this holiday season. The Shaq-a-Roni is made with fresh, never frozen, six-ingredient dough, which is then covered with tomato sauce, extra pepperoni and cheese, before being baked and cut into eight foldable slices. This big pizza also comes with a big heart. Papa Johns is teaming up with Young Enterprise, a nonprofit youth organisation part of Junior Achievement Worldwide to help deliver this vision, as the official charity partner of choice to oversee the distribution of funds raised directly in market. Papa Johns will donate a $1 equivalent donation from every Shaq-a-Roni pizza sold to Junior Achievement, continuing to support its mission to catalyse youth empowerment worldwide. Leo Martellotto, chief development officer, JA Worldwide commented: “We’re delighted to partner with Papa Johns to extend JA’s global impact all around the world. Our partnership unlocks additional funding and opportunities for JA’s hands-on learning experiences, which help young people build new skillsets and change their mindset. Each local Papa Johns franchise is helping even more youth access learning experiences that empower them to build thriving communities. We look forward to changing more young lives, so that they can make real change in their

communities and in the world.” Rebecca Rose, senior director of marketing at Papa Johns, said: “We’re excited to launch the Shaq-a-Roni pizza on our menu, made in partnership with our board member and long-standing franchisee, Shaquille O’Neal. The Shaqa-Roni is one of the biggest pizzas on our menu, so we hope our customers will enjoy sharing the XXL slices with friends and family. “We’re proud to continue supporting youth empowerment worldwide by donating funds from every Shaq-a-Roni pizza sold to Young Enterprise – a global non-profit youth organisation.” For the past three years, Papa Johns has raised over $9 million for community organisations through sales of the Shaq-a-Roni pizza. Given its widespread success and the company’s commitment to building up communities, Papa Johns is focused on a fourth year, with a pointed mission to support youth entrepreneurs and our future leaders. Order the Shaq-a-Roni pizza online or via the Papa Johns app.

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PAPA INDUSTRY AWARDS

The Pizza, Pasta & Italian Food Industry Awards were presented at a glittering event on 9 November 2024. Hosted by Theo Randall, the evening brought together the leading lights of the sector to network, celebrate success and have a great night out. The Royal Lancaster, London was the setting for the 34th annual PAPA Awards Dinner and as the guests arrived, the atmosphere began to crackle with anticipation. This year, with entries at an all-time high across each of the 20 categories, the panel of industry experts had to work hard to whittle down to the shortlists and decide on the eventual champions.

“I’ve been in this industry a long time. I can remember around 40 years ago the first (PAPA Awards) dinner was taking place in a restaurant in London, there were 10 of us! There are a few more here tonight so it is lovely to see an industry grow.” Everyone in attendance would surely agree with those sentiments!

Winners on the night came from across the industry. High street names such as Domino’s, Zizzi and Pizza PIlgrims shared the limelight with independent restaurants and delivery outlets such as Village Pizza Kitchen and La Locanda.

Jim Winship, PAPA director, said, “The PAPA Awards are the benchmark for excellence in our industry, with the range of awards acknowledging new products, marketing creativities, green initiatives, overall performance and so much more.

There were accolades aplenty for ALDI and their always impressive in-store pizza offerings, while another of the heavyweight retailers, Tesco, claimed a number of awards.

“It was a demanding year for our judges as the entries were just that good! It was a pleasure to reward every winner, from retailers to manufacturers and suppliers alike.”

The presentations began with the Pizza Chef of the Year winners being revealed in each of the five sponsored categories before, much to her surprise, Brigi Stamber was announced as the overall winner.

Jim concluded, “The PAPA Awards always begin what feels like a month-long celebration of everything pizza, pasta and Italian food, with National Pizza Week following hot on the heels of the PAPAs.”

The awards reached their conclusion with Tom Fitzgibbon receiving the PAPA Industry Award for everything he has achieved in an incredible career spanning over 40 years. During his post-awards interview with editor Alex Bell, Tom shared some reflections.

Once the formalities were concluded, the guests partied into the small hours to a fabulous set courtesy of ’DJ to the Stars’, Tony Perry, who brought the curtain down on a fantastic evening for all involved. There were more than a few sore heads the following morning!

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PAPA INDUSTRY AWARDS

PAPA Industry Award This lifetime achievement award is in the gift of the Pizza, Pasta & Italian Food Association management committee and is presented only when the recipients' contribution to the industry merits this special recognition.

WINNER Tom Fitzgibbon - Silbury

SPONSORED BY

(l to r) Phil Goodall from sponsor Stateside Foods presented the award to Tom Fitzgibbon from Silbury, joined by PAPA Awards host, Theo Randall

Producing the ﬁnest quality pizzas for over 30 years

A world leader in pizza production & development Fresh pizza from Stateside Foods reaches our customers seven days a week via a state of the art supply chain and distribution system

Congratulations to Tom Fitzgibbon, The 2023 PAPA Industry Award Winner. website: www.stateside-foods.co.uk email: info@stateside-foods.co.uk

www.papa.org.uk

PAPA INDUSTRY AWARDS

SPONSORED BY

(l to r) David Staiano from sponsor GCL Food Ingredients presented the trophy to Maurizio Bocchi, owner of La Locanda

(l to r) David Staiano from sponsor GCL Food Ingredients presented the trophy to Hannah Avery from winners Zizzi

Independent Italian Restaurant Award

Italian Restaurant Chain Award

There’s something about Italian food which makes it so perfect for communal eating – and this award is presented to those Italian restaurants bringing food, families and friends together across the nation.

WINNER

La Locanda

Zizzi

SPONSORED BY

Dhiresh Hirani from sponsors Mutti (l) presented the award to owners Lucia Pronesti and Sergiu Teacu alongside the team from winners Taste of Italy

Matt Ackland and Anna-Kristine Marsh from Futura Foods presented the award to Thom Elliot (third left) and his team from Pizza Pilgrims

Independent Pizza Restaurant Award

Pizza Restaurant Chain Award

The pizza restaurant is a firm favourite with the British public when it comes to dining out. With many superb independents to choose from, this award recognises the best of them.

The pizza restaurant is a firm favourite with the British public when it comes to dining out, and this award looks at the everpopular chains to recognise the best on the high street.

WINNER

Taste of Italy

Pizza Pilgrims

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PAPA INDUSTRY AWARDS

SPONSORED BY

(l to r) Stephen Herring from Casual Dining presents the award to Jo Malone and her team from Village Pizza Kitchen

Stephen Herring (l) from Casual Dining presents the award to Alex White and Hollie Watson from Domino’s

Independent Pizza Delivery Store Award

Pizza Delivery Store 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.

WINNER

Village Pizza Kitchen - Hurstpierpoint

Domino’s

Congratulations to

Everyday Category Winner Aldi – Specially Selected Spicy Salami & Chilli Jam Sourdough Pizza

Premium Category Joint Winners Tesco – La Rustica Pizza Tesco – La Montanara Pizza

www.papa.org.uk

PAPA INDUSTRY AWARDS

SPONSORED BY

(l to r) Heather Stowe from sponsor Leprino Foods presented the award to Ollie Mallabone and Katy Patterson from Aldi

(l to r) Heather Stowe from sponsor Leprino Foods presented the award to Megan Bartliff and Katy Patterson from Aldi

Frozen Pizza Mutliple Retailer Award

Chilled Pizza Multiple Retailer 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.

WINNER

Aldi

SPONSORED BY

(l to r) Kevin Peacock from Danish Crown presented the award to Megan Bartliff and Katy Patterson from Aldi

The teams from Tesco and supplier Bakkavor celebrate receving their award from Kevin Peacock of sponsors Danish Crown

Manufactured Pizza Award

With this award there’s something for everyone. The judges will consider both everyday and premium entries, presenting the award to the best new manufactured pizza.

EVERYDAY CATEGORY WINNER

PREMIUM CATEGORY JOINT WINNERS

Aldi - Specially Selected Salami & Chilli Jam Sourdough

Tesco - La Rustica | Tesco - La Montanara

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PAPA INDUSTRY AWARDS

SPONSORED BY

(l to r) Lea Hall from sponsors Qualitops presented the award to Gul Nawaz and Khalil Rehman from Caprinos Pizza

(l to r) Andrew Emery from Pizza, Pasta & Italian Food Magazine accepted the award from Theo Randall on behalf of Lidl

Community & Social Responsibility Award

Pasta Retailer Award

This award shines the spotlight on those businesses which have made a significant effort to improve the world around them.

Presented to the multiple retailer whose performance has driven sales in the pasta sector.

WINNER

Caprinos Pizza

Lidl

YOUR BRAND PARTNER Supplying wholesalers across the UK since 1996 with over 30 years of trading experience sourcing and building brands.

CONGRATULATIONS TO DELL’ UGO WINNERS OF THE ITALIAN STYLE FOOD AWARD 2023 “PINSA WITH TRUFFLE BUTTER”

Email: perco@percofoods.com www.percofoods.com @PERCOFOODS

www.papa.org.uk

AND MUCH MORE...

Scan the code to find out more about what Perco can offer your business

PAPA INDUSTRY AWARDS

SPONSORED BY

Dean Attwell and Noel Reidy from sponsor Conveni presented the award to the Prezzo representatives, including Olly Smith and Emma Gregory

The winners, including Lucy Newman (Tesco) and Lucie Hopkins (Greencore), celebrate receiving their award alongside Noel Reidy from sponsor Conveni

Italian Style Ready-Made Main Meal Award

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

FOODSERVICE WINNER

RETAIL WINNER

Prezzo - Spinach Creste di Gallo

Tesco - Finest Meshroom Pappardelle

SPONSORED BY

Elizabeth Quinn, Benn Lee and Beverley Singer from winners Dell’Ugo received the award from Theo, presenting on behlaf of sponsors Perco

(l to r) Martin Purdy from from sponsors Agrial Fresh presented the award to Khalil Rehman and Gul Nawaz from Caprinos Pizza

The Italian Style Food Award

Business & Product Innovation Award

An award for food products or ingredients bringing something new and inspiring for chefs to use when creating their menu.

A broad category focusing on innovation including technical or marketing initiatives; software, apps and ordering systems; packaging, equipment or other non-food products.

WINNER

Dell’Ugo - Pinsa with Truffle Butter

Caprinos Pizza

www.pizzapastamagazine.co.uk

Lime Green

PAPA INDUSTRY AWARDS

Introducing We are excited to announce the formation our new company Lime Green Inc! Born from the fusion of two renowned brands, Conveni and Oakland, we are experts in the world of food and beverage. At our core, we are dedicated to be offering supermarkets and (wholesale) trade partners with innovative convenience foods that excel in the market.

We have also been working hard on our latest brand, Bang on Food! Our brand aims to provide a wide variety of top-notch convenience foods, including delicious pizza, fresh sushi, mouthwatering sandwiches, healthy salads, and so much more. Get ready to indulge in high-quality, convenient meals that will satisfy your cravings and delight your taste buds!

F o o d & S c i e n c e P a r k , S e a fi e l d L a n e , R e d d i t c h , B 9 8 9 D B www.papa.org.uk

PAPA INDUSTRY AWARDS

SPONSORED BY

Matt Whitwood from sponsor Freiberger presented the award to Danny Scobie from Scotmid Co-operative

The team from winners Co-op, including Alexa Masterson-Jones, Emily Hilton and Jenna Thomas, accepted their award from Theo Randall

Convenience Store Pizza Retailer Award

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

REGIONAL WINNER

NATIONAL WINNER

Scotmid Co-operative

Co-op

Save the date for next year! Thursday, 7 November 2024

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SEASON’S GREETINGS TO ALL OUR CUSTOMERS

THANK YOU FOR YOUR BUSINESS

We wish you a healthy and prosperous New Year

www.papa.org.uk

PAPA INDUSTRY AWARDS We enjoyed another stellar Pizza Chef of the Year event – and it was the brilliant Brigi Stamber who took home the overall title, alongside two category successes. Pizza Pilgrims in Camden hosted the event for the first time, creating a superb competition venue. Five categories went under the watchful eye of our judging panel, including celebrity chef and restaurateur (head judge), Theo Randall, Marco Fuso of MFP Consultancy, product director at Jestic, Michael Eyre, and Pizza Pilgrims co-founder, Thom Elliot. They were wowed by the variety of pizza on show, as Brigi Stamber firstly took home the Whitworth Bros. Flour ‘Chef’s Special’ Category with her vegan cheese Return of the MAC pizza. She continued to excel, winning the Dawn Farms Sustainable Topping Category, with the key ingredient of Plant Deli Roast Chik’n Strips. Meanwhile, Nicola Jackson-Jones from Two Cents Pizza – the reigning champion – claimed the prize in the Futura Foods YAMAS! Halloumi Category with her Yam-yasss entry. There was a double win too for Scott Holden of Scott’s All Day as he triumphed in both the Danish Crown Supertops Category, as well as the Silbury FAMOUSLY Authentic Sauce Category. The judges kept their decisions under wraps until later that evening, where the winners were announced as the curtainraiser for the PAPA Industry Awards. Each category winner received their trophy in turn and waited in anticipation of the big reveal.

PIZZA CHEF

of the year 2023 It came as no surprise to anyone who had enjoyed the finals that Brighton-based company chef at Pizzaface, Brigi Stamber, claimed the overall Pizza Chef of the Year crown. The judges were especially complimentary of her use of vegan ingredients in creating the Return of the M.A.C. “I am totally overwhelmed – still shocked that I have created the best pizza in Britain,” Stamber said. “I feel like my passion comes out in the food I create. Everything on the day went to plan and I was so happy with what I created.”

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PAPA INDUSTRY AWARDS

Brigi Stamber, Pizza Chef of the Year

Whitworth Bros. Flour “Chef’s Special” Category & Overall Pizza Chef of the Year Winner “It is a tricky job to narrow down the winners, but I always just look to the pizzas I still remember and want all over again. Brigi’s pizza was just that! Even after 25 pizza slices, I remembered the very first one I tasted – an incredible take on Mac and Cheese!”

THEO RANDALL, HEAD JUDGE

Here’s the recipe for Return of the M.A.C. THE INGREDIENTS 260g Whitworth Bros. Strong Pizza Flour 60g Vegan Cheese Sauce 50g Vegan Cheese 30g Vegan Parmesan 30g Oven Roasted Panko Breadcrumbs 20g Mixed Herbs (rosemary, chives, parsley and oregano) THE DOUGH 1. Add 620g of cool water to the dough mixer, and 2 large spoons of sour dough starter. 2. Start the mixer to mix the starter in and add 1kg of the Whitworth flour. Pour over 25g of extra virgin olive oil, and then 25g of salt and add 10g of sugar. 3. Mix for around 15 minutes, then cover and leave to rest in the mixer for 15 minutes. 4. Move to a surface, cover, and again rest for 30 minutes. 5. Cut the dough in 260g pieces and round into a ball. 6. Place in a dough tray and leave to rise for a few hours, dependent on the weather, then put in the fridge. 7. Leave for at least 24 hours, removing from the fridge at least an hour before use.

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THE CHEESE SAUCE 1. Roast carrots, cauliflower and a whole bulb of garlic in the oven until golden, seasoning with sea salt and black pepper. 2. Once roasted, add the carrots, cauliflower and garlic into a blender with oat milk and cashew milk and blend until smooth. THE METHOD 1. Make the dough 2. Make the vegan cheese sauce: 3. Roll out the dough into a 12inch circle shape. 4. Spread the vegan cheese sauce evenly onto the base. 5. Add the vegan cheese. 6. Cook the pizza in a high heat oven until the crust is golden. 7. Once the pizza has been cooked, top with oven roasted panko breadcrumbs, mixed herbs and vegan parmesan.

PAPA INDUSTRY AWARDS

SPONSORED BY

Kim Markwood from Danish Crown (l) presented the winning chef Scott Holden (r) with his trophy

David Page from Silbury (l) presented the winner’s trophy to Scott Holden (r)

Danish Crown SuperTops Category Winner

Silbury FAMOUSLY Authentic Pizza Sauce Category Winner

Danish Crown offered chefs a choice of toppings from their SuperTops range. The chorizo is a delicious pizza topping created from high quality ingredients, delicately spiced and beechwood smoked. Pizza meatballs have a crisp surface after frying and work great as topping on a pizza.

Silbury are renowned for their range of outsanding pizza sauces. For the competition this year they asked chefs to produce a winning pizza with flavours that perfectly complimented their FAMOUSLY Authentic pizza sauce.

THE WINNING ENTRY

Sicilian Prawn by Scott Holden

Pepperoni & Hot Honey Detroit by Scott Holden

SPONSORED BY

Nicola Jackson-Jones (centre left) received her trophy from Matt Ackland (l) and Anna-Kristine Marsh (centre right) from Futura Foods

Bryan Murphy (l) from Dawn Farms presented the trophy to winning chef Brigi Stamber (centre)

Futura Foods YAMAS! Halloumi Category Winner

Dawn Farms Sustainable Topping Category Winner

Futura Foods challenged chefs to experiment with their YAMAS! Halloumi. Made to a Protected Designation of Origin (PDO) recipe and process, the high melting point, slightly salty flavour and enticingly squeaky texture makes this cheese a must for pizza.

Putting sustainability at the heart of their sponsorhip, Dawn Farms challenged chefs to create an enticing pizza using their Plant Deli Roast Chik’n Strips. High in protein, sustainably sourced, and developed and produced to work on pizzas with zero compromise on taste.

THE WINNING ENTRY

Yam-yasss by Nicola Jackson-Jones

The Clucky Bird by Brigi Stamber

www.pizzapastamagazine.co.uk

PAPA INDUSTRY AWARDS

SPONSORED BY

Gill Pendergrast from Whitworth Bros. (l) presented the trophy to winner Brigi Stamber (r)

Whitworth Bros. Flour “Chef’s Special” Category Winner Sponsor Whitworth Bros. challenged competitors to create a Chef’s Special pizza using their strong pizza flour. The judges were looking for a pizza with a beautifully prepared crust and mouth-watering toppings. Victoria Mills, Wellingborough, Northants NN8 2DT

Tel: 01933 441000 Email: enquiries@whitworthbros.ltd.uk

THE WINNING ENTRY Return of the M.A.C. by Brigi Stamber

Congratulations Brigi Stamber, UK Pizza chef of the Year.

Congratulations to

Pizza Chef Scott Holden from Scotts All Day, Winner of the Danish Crown SuperTops Category 2023

www.papa.org.uk

PIZZA OVENS

The fire still burns… From traditional to modern, Gozney has the sector covered – and there’s plenty more to come.

relationships with the likes of Franco Benugo, Pizza Pilgrims, and MOD clearly illustrate that he made the right call. “Our modular oven assembly and eﬃciencies initially drove many of our restaurant relationships in the London area – and we are known as a go-to brand for multiple reasons,” said Gozney. “We have worked with incredible brands across the UK and abroad, from Franco Manca to The Pig Hotels. Just as interesting are our successful independent restaurant brands and street food vendors.” EARLY AMBITION The oven is the heartbeat of any pizza restaurant, delivering dishes at speed, from the highest of temperatures – and the wood-fired version has been a staple of commercial restaurants for a long time. While electric is proving popular in this tough economic climate, the traditional wood-fired oven still dominates the fuel-used segment, with a share of 41% of the global pizza oven market in 2022 [Grand View Research, Pizza Oven Market Size, Share & Trends]. It seems the unique, smoky flavour, giving the crust a charred texture, is irreplaceable, while operators can deliver a much more bespoke offering. Commonly used terms include high-quality refractory materials, with improved airflow systems and more precise temperature controls. It’s an incredibly exciting time, and no one understands this better than Tom Gozney. He is the founder and designer of Gozney, following the decision to build an oven in his back-yard at the age of 21. The home-made pizza tasted so good, his life was changed forever. The mission today is to create pioneering ovens, from portable to professional, but also to build a community, incorporating ‘Secret Supper Clubs’, pizza classes and local events. Business 26 P&P_Dec23_219_p26-33_Ovens AB.indd 26

HYBRID OF STYLES There’s a remarkable statistic from 2019, with a Technomic study saying that 83% of consumers eat pizza at least once per month – while a Mintel survey said that in the US, it was 93%!

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PIZZA OVENS “Pizza will always be a popular choice. The outdoor living market is valued at around £17.3 billion, which are huge figures for this industry. I believe we will only continue to drive our obsessions! To date, Gozney has ovens in over 200,000 households globally and, this summer (Apr-Aug), we saw a 65% YoY increase of orders driven predominantly by our continued expansion within Europe (+535%), Australia (+135%) and the US (+45%) – and we don’t see signs of it slowing down,” continued Gozney. He’s also seeing a trend around how operators are approaching flavours and taste profiles. “There’s a movement away from the in-demand Neapolitan pizza in restaurants and we will see independent brands developing their own unique styles to pique the interest of patrons. Whether that’s a hybrid – such as New York with a Neapolitan influence – or completely fresh ideas. We have seen small but powerful independents driving this change already.” FUTURE FOCUS Many providers, such as Gozney, are combining their focus on bigger-money commercial deals and pizza ovens in the home. While the commercial sector has enjoyed the rising popularity of pizza globally and the growth of the fast-casual dining industry – coupled with a huge expansion in the online ordering sector during the pandemic – the flipside is the comfort of a slice in your own kitchen. A proliferation of foodrelated media and cooking shows has contributed to this, while a pizza party with family and friends holds great appeal. There are several types to choose from – whether it’s builtin brick or wood-fired models, or the easier to use and set up portable gas option. “There has been explosive growth in the at-home market,” said Gozney. “We innovated the Dome and have had incredible success internationally with this oven. Going back to when we launched it, we sold out globally in under eight hours during our priority pre-sale, selling over 3800 units and driving over $6.5million (£5.12m) in revenue – the highest daily sales we had ever seen.

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“It’s a countertop oven with optional stand, combining convenience with great design, plus the commercial-grade features people expect from Gozney. We have seen these smaller ovens and our portable offering being used in smaller commercial restaurant settings and street vendors too. “We are excited to always be at the edge of recipe development along with our brand partners, including the restaurants we supply. There are also developments in the electric space, which are probably long overdue. While we are known for live-fire wood and gas-fired ovens, our heritage is innovation – so, who knows what’s next for Gozney?”

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PIZZA OVENS

A glowing recommendation THE MAXIMO EFFECT Chefs looking to deliver the authentic flavours of wood-fired pizza, while benefitting from the ease of electric cooking, have a new option available from Orchard Ovens Professional. The Northern-based commercial and domestic pizza oven supplier is ready to deliver an oven that offers electric baking on a par to that achievable in a classic wood-fired oven. Orchard Ovens is already experiencing a wave of interest in this brand-new product, the Maximo, following its launch by Italian pizza oven maestro, Valoriani, at Host in Milan. The Maximo is Valoriani’s first electric oven and the result of the usual carefully crafted detail and in-depth research that has made the brand’s wood-fired and gas ovens renowned and used across the world. The development work has delivered an oven that can utilise 28 P&P_Dec23_219_p26-33_Ovens AB.indd 28

electricity to cook Neapolitan, classic Italian and Roman-style pizzas that stand as equals with those cooked by wood. BRINGING SEXY BACK The artisan approach that underpins everything at Valoriani has been applied to the Maximo’s development. This has been created by the family firm’s refractory experts, in collaboration with Eduardo Ore, the technical consultant and a specialist in R&D. The result is an oven described as going way beyond the expectations of an electric option, redefining how such ovens are shaped, technologically designed and aesthetically presented. The Maximo does not look like your typical electric oven. It has a sexy drop shape that serves great purpose, enabling the chef to optimise usage of the floor’s entire baking surface. This

top-grade refractory floor is made by Valoriani artisans, using unique ‘cotto’ clay and company experience dating back to 1890. The floor is perfectly heated in every single spot, with the conduction performance enhanced via a specific refractory material from the Valoriani stable. It also has a higher dome height than standard electric ovens and, with an internal dimension of 110cm, can bake up to seven pizzas simultaneously. All-important convection comes from Valoriani’s patented RHS Evolution – a recycled heat system that helps optimise energy usage and create air flows to maintain the proper level of humidity. This ensures the pizza retains flavour and is not dried out. To deliver the radiated heat, it has been designed with special elements that replicate the real wood www.pizzapastamagazine.co.uk 13/12/2023 12:50

COMPLETE CATERING EQUIPMENT ESTABLISHED 1990 - LONDON

020 8424 9483 www.pizzaequipment.ltd.uk sales@pizzaequipment.ltd.uk www.papa.org.uk Showroom at 7 St Kilda’s Road, Harrow, London, HA1 1QD P&P_Dec23_219_p26-33_Ovens AB.indd 29

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PIZZA OVENS effect. Eighteen upper elements are placed close to the front arch, to create the visual impression of cooking with wood. Embedded In opalescent quartz, these overcome the disappointment that can accompany an oven that operates with no live flame. They also deliver an infra-red impact that provides colour and appeal to the end product. ELEMENTARY PREPARATION Twelve lower heating elements operate independently and are embedded in ceramic. If one breaks down, there is no need for the oven to cease working. Cooking can continue, using other elements, until it’s repaired. Chefs set the percentage of power they wish to supply to the upper and lower elements, according to the style of pizza being cooked. A Neapolitan, at 450°C, would probably want to have 90% power in the upper area of the oven and 0% in the lower. For a Roman pizza, cooking at 330°C, this would probably be 40% and 60% respectively. An air burner in the oven mouth assists heat retention, while the insulated steel door also prevents heat loss, which occurs at just 10°C per hour. At Host, the oven was turned off at 6pm, when at a temperature of 450°C. The following morning, the oven temperature was still an impressive 310°C. The Maximo can be set to a maximum temperature of 550°C, using a 7-inch digital panel, which can automate switch

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on and off. An app also enables remote control, by both user and technical support team. Those chefs wishing to cook in the mouth of the oven, in a ‘cottura

“Eighteen upper elements are placed close to the front arch, to create the visual impression of cooking with wood. An infra-red impact provides colour and appeal to the end product.”

a bocca forno’ way, can do so, due to the carefully designed element arrangement. Also, a shelf outside the oven mouth has been incorporated, to allow for the dehumidification of dough.

Options available as extras include systems that can control consumption, dehumidification and the extraction of vapours. Orchard Ovens’ managing director, Andrew Manciocchi, said: “The Maximo delivers everything a pizza chef could want, if they do not wish to cook with wood and entertain with the theatre that this provides. “They can achieve the same authentic baking quality as a chef who is using wood, but simply use electric controls to cook their pizzas. It’s a game-changer in the market and we anticipate generating many enquiries in the run-up to Christmas, then again in the New Year kitchen refurbishment peak.” Call Orchard Ovens on 01772 250000 or email matt@orchardovens.co.uk or andrew@orchardovens.co.uk.

www.pizzapastamagazine.co.uk 13/12/2023 12:50

RECOMMENDED BY

HETAS AND CEDA

Chimney fan for pizza ovens removes smoke and bad odours

In many restaurants, the wood-fired catering equipment is situated near a high-capacity extraction canopy for the stoves. This can interfere with the natural draught in the chimney of the wood-fired oven or open barbecue fire and cause smoke to be drawn out into the kitchen. The result? A kitchen full of smoke and unsanitary particles. The Exodraft chimney fan ensures an optimal draught in the chimney, resulting in a kitchen and restaurant without smoke and bad odours. At the same time, the fan ensures that you always have a consistent draught which helps create consistent cooking results. Often due to the positioning of the pizza oven, long horizontal complicated flue runs will be required to take away the smoke. The Exodraft chimney fan will allow complete flexibility in the positioning of the oven. Find out more and watch our case video at:

w w w.exodraft .co.uk /pizza www.papa.org.uk P&P_Dec23_219_p26-33_Ovens AB.indd 31

Your energy. Optimized. 31 13/12/2023 12:50

PIZZA OVENS

Taking pride of place

Michael Eyre, product director at Jestic Foodservice Solutions, assesses an ever-changing market. What have you seen in terms of product evolution? As a category, pizza has been consistently popular with UK consumers across the past 30 years. It’s perfect for the whole family and remains a dynamic and evolving sector, even as several key consumer trends impact the market overall – including an increasing need for value for money, ease of entry point and ever higher consumer demand for quality. However, pizza today is different from a decade ago. At Jestic, we understand this. It’s not just about ovens, as we have customers asking us for menu advice, concept feedback and more. That’s why we tell customers we are ‘your pizza experts’. We’ve all seen a shift in how pizza is perceived, positioned and prepared – from high-volume, high-street sites to mobile operations targeting rural 32 P&P_Dec23_219_p26-33_Ovens AB.indd 32

locations, there is a wide variety of outlets offering more choice than ever. As they increasingly look towards the Neapolitan style of high crust and fast baked, wood-fired is an obvious selling point and high-temperature ovens are becoming progressively common in kitchens of all sizes. The all-new Alfa Pro Quick range offers a visually appealing, simple to operate, durable and speedy oven – perfect for a wide range of locations. From the compact and lightweight Quick 2, which can deliver high cooking performance in limited spaces and serve up to 40 pizzas per hour, to the Quick 6 with its larger space and capacity to create more than 70 per hour, there is something in the Alfa Pro range for every operator. The Quick 4 can serve 50 per hour, requires no masonry installation and can be ready to cook with on the day the customer takes delivery. Alfa Quick are also available in gas or hybrid, combining the convenience of gas with the flavour and theatricality of traditional wood-fired ovens.

Lightweight, portable and flexible, this range can fit in almost any location – from food trucks to outdoor pub garden kiosks and beyond, while its industry-leading insulation offers better temperature management, wherever you’re cooking. Ideal for those wanting to minimise staff training while also meeting demand every night of the week, the new Quick Series professional pizza ovens are the next generation. For those seeking added theatre, Wood Stone has offered customers engineering excellence for more than

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PIZZA OVENS 30 years, alongside exceptional performance and the very best in construction quality. Its traditional stone hearth ovens are perfect for outlets seeking to offer customers the finest artisan pizza experience with a stunning centrepiece.

What do you see ahead for the sector? With staff turnover and training a constant concern, a key aspect will be ease of operation and the ability to maintain quality. With consistently impeccable cooking during a busy service, the oven does a lot of the hard work of temperature management for you, so chefs can concentrate on making the best pizza they can. It can also sometimes be a challenge to navigate the latest trends and fashions, in terms of diversity and variety. The Jestic culinary team is regularly out in the market and has an in-depth understanding of not only the equipment required for any size of operation, but how consumer insights influence menus. From rural mobile operators to urban street food, major chains and artisan pizza in pubs, Jestic can advise, consult and assist.

There are increasing discussions around electric ovens coming back into vogue, partly to save on costs. The market for pizza equipment and ovens has developed significantly. As a consistently popular choice, traditional wood-fired options create theatre, inspire passion and serve great pizza. They are, however, not the only way to cook. With a need across the channel to reduce costs and improve profit margins, electric ovens are quickly regaining popularity. Sitting alongside the Alfa Quick series, Alfa has introduced a new

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range of Zeno Series professional electric Alfa Pro Ovens, available in the UK from Jestic. The Alfa Zeno series easily matches the performance of Neapolitan wood-burning ovens, using the most advanced electric technology and without any flue restrictions. Thanks to the optimisation of the heat inside the cooking chamber, it is capable of quickly reaching and maintaining working temperatures, with energy eﬃciency. The ovens can cook a pizza in just 60 seconds, offering both authentic speed and quality. Available in two sizes, the Zeno 4 and 6, with an innovative 5-inch full colour touchscreen and digital temperature control for simple, precision control. For higher volume outlets, Sveba Dahlen’s high-performance, highvolume electric deck ovens provide the ideal foundation for pizza. With consistent temperature maintenance and digital controls, Sveba Dahlen electric ovens are a reliable solution that will always deliver exceptional results.

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ITALIAN CHEESE

Taste the difference Futura Foods and Italian cheese innovation go hand in hand – and there are so many new and exciting ways to elevate your menu.

EMERGING FLAVOURS Italian food has always had a world class reputation, especially when it comes to cheese. Today, consumer expectations remain higher than ever, even though disposable income is under pressure. While operators are looking to make ingredients go further to cut costs, many premium and delicious cheeses are yet to be discovered. From burrata and buffalo mozzarella to stracciatella and robiola, these options are perfectly placed to make a menu, ready meal or homemade dish sing. Futura Foods is at the forefront of the Italian cheese sector, with an extensive range of products tailored to all trade 34 P&P_Dec23_219_p34-39_Cheese_G AB.indd 34

channels. Founded 30 years ago, the Mediterranean dairy specialists work directly with pizza and ready-meal producers, providing product education and inspiring application for these remarkably versatile ingredients. “We are seeing a change in fresh mozzarella,” said Mark Humphrey, Futura Foods business development director. “Mozzarella is a huge name that has been around for years, but the emerging trend is fior di latte.” This semi-soft fresh cheese is made in the style of Italian mozzarella, with fresh whole cow’s milk, but is functionally better suited for pizza. “We also have ‘Taglio Napoli’ which is cut and shredded cheese, delivering a chipstick effect,” continued Humphrey. www.pizzapastamagazine.co.uk 13/12/2023 12:51

ITALIAN CHEESE

“People are starting to use that much more on a pizza. So, producers are effectively asking, ‘What can we do to make a difference on our menus?’” Gaining popularity most rapidly is burrata, which began to emerge at scale a couple of years ago. Very similar to mozzarella, it differs only in the stretching technique used to produce it – plus the fact it contains a filling of frayed mozzarella and cream, known as stracciatella. While adding provenance to elevate a dish, it can be served in the centre of a pizza, bringing a little theatre to consumers. “This is something with a ‘wow’ factor,” said Humphrey. “The family can enjoy a cheese the way the Italians eat it! You don’t cook the burrata, therefore it’s a little bit different.” It’s now progressing to high-end menus and is the perfect product to elevate a dish and the sensorial experience. Experiential engagement is what consumers are looking for, to justify the costs vs value received when dining out. Noting this, and with an eye on restaurant efficiencies, Futura Foods sponsored the Individually Quick Frozen (IQF) Burrata Cheese category at the 2022 PAPA Industry Awards’ Pizza Chef of the Year. Although fresh mozzarella is performing, the benefits of frozen products are significant, especially in a cost-of-living crisis. It helps busy operators with shelf life, application ease and portion control. www.papa.org.uk P&P_Dec23_219_p34-39_Cheese_G AB.indd 35

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ITALIAN CHEESE

feast for the A

senses

The Italian Cheese Promotion is an international campaign run by the Italian Trade Agency, to raise awareness of its quality, diversity and versatility. It has taken place all over the world, including the UK, France and Canada, before soon being launched in the US. On our shores, the promotion has stopped off at Edinburgh, Lancashire, Cumbria, Cheshire and Yorkshire – before Belfast from 10-17 December. It was also part of the Stafford Cheese Fair, where people loved Taleggio and Asiago, as well as the more well-known Grana Padano and Parmigiano Reggiano. In fact, eight masterclasses were sold out, with topics including ‘North Italy Cheeseboard’, ‘Sheep’s Milk’ and ‘Fresh and Soft Cheeses’. Many of the cheeses on offer have a Protected Designation of Origin (PDO) status, which is a geographical indicator to mark exceptional quality and regional authenticity. Other Italian PDO and nonPDO fare included gorgonzola, burrata and pecorino romano.

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The promotion began in May, when three Italian chefs were chosen, all with a variety of cooking styles. They operated in three different UK areas: Diego Ferrari from London Rosario Sartore from Edinburgh ● Maurizio Bocchi from Gisburn – who also took home the Independent Italian Restaurant prize at last month’s PAPA Industry Awards. ● ●

A cooking show has been held at each event, including Giovanna Eusebi presenting a five-course menu at Eusebi Deli in Glasgow, with Bocci’s wine and food pairing at Booths in Preston. The overall project has been carried out with Assolatte, the premier association of Italian cheesemongers.

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ITALIAN CHEESE Other trends include premiumisation, elevating dishes with high-end authentic ingredients. Consumers seek storytelling on provenance, while an understanding of the artisanal processes supports the value of the dish. The multi-sensorial experience – across street food, fusion global cuisine, sharing and grazing – makes food about the engagement, not just the taste profile. GLOBAL EXPANSION A key segment in the Futura Foods portfolio is its IQF range. “We distribute around a thousand tonnes of frozen product,” said Humphrey. “Because Futura Foods is part of a Danish group, Nordex Food, we are expanding that through a wider sales network, going live in Germany and looking at the Far East. An example of this is cruise lines who want products that will last, without having to restock when they dock.” While hard cheeses are not such an issue, there are key developments in the soft market, with increased appeal in Mediterranean desserts. Futura Foods can deliver an IQF version of mascarpone and ricotta. There’s a little bit of work to reconstitute it, but it’s produced as a crumble to be mixed back in when thawed, while remaining delicious. “People’s perceptions have changed in terms of how they receive value and are therefore eating at home more, seeking premium products to make the occasion feel special

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– so, not going out as much. Consumers want an improved, kitchenfriendly pizza experience, with restaurant quality at their fingertips. The new super premium tier Tesco launched in this space earlier this year supports this market movement. “We’ve also launched a kitchen-safe gorgonzola in the UK manufacturing sector, amongst other

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ITALIAN CHEESE products, trying to make sure real Italian flavours are accessible. And we know people will pay a slightly higher price for quality,” continued Humphrey. TAKE YOUR PICK There are lessons to be learned around the ‘re-emergence’ of Italian cheese – and it appears to be a question of education and understanding the potential of the options available. Consumer trends suggest that Italian cuisine is familiar and trusted, so there is a willingness to experiment in this space. “We are seeding classic Italian artisan cheeses into the UK. Our new scamorza has a distinctly creamy and smoky feel – and whether smoked or plain, shaved or sliced, it can work on a pizza, pasta dish or even in a sandwich. Then there are new descriptors like robiola and crescenza… the list goes on! However, not all buyers come from a dairy background, so Futura Foods’ role is to provide advice and deliver the education required to inspire usage – offering expertise on opportunities to enhance taste and commercial performance. “We like to get a product that is as cost-efficient as possible, so you can still include it, but perhaps at a lower percentage value,” said Humphrey. “We have launched a 24-month aged Parmesan and it’s going great guns in a major restaurant – you will find it grated on a Caesar salad. They had 12-month grated before, but the new version saved their costs by 50%, despite the cheese itself costing more. The flavour delivery is equal and you require less to achieve the perfect balance. “The key is not to dismiss products that are a bit more expensive. Operators need to re-engineer menus. You save money on margins, because you still have the same flavour with a smaller amount of the ingredient.” A simple recipe, really!

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“We like to get a product that is as cost-efficient as possible, so you can still include it, but perhaps at a lower percentage value. Flavour delivery is equal and you require less to achieve a perfect balance.”

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ITALIAN CHEESE

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STAFF SHORTAGES

Putting people first

Whether it’s recruitment or retention, taking care of your team is imperative. PRESSURE POINTS There’s no escaping the issue of staff shortages in the hospitality sector. Data from the Office for National Statistics says the level of vacancies is still 48% higher than prepandemic levels. According to the CGA Business Confidence Survey of 200 senior executives from across the industry, one in six jobs are currently vacant and 96% of business leaders are seeing staff shortages for some roles. Two key factors were Covid-19, with many staff jumping ship to other sectors; and Brexit, with a previous reliance on EU nationals to fulfil certain roles. Additionally, many members of the workforce have new expectations, following years of home-working and public health measures. “The labour market has been tight, with the added pressure of having many employers locally, looking for similar skills and experience from within the surrounding areas,” said Heather Middlehurst, head of people at Stateside Foods. “Because of this, we have worked hard to attract talent and be the employer of choice for people in our community. “Over several years, we have always looked ahead and built strong relationships with schools and colleges to raise awareness of the food manufacturing sector and, in particular, Stateside Foods – and the opportunities we can offer to young people looking to start their careers. This is particularly important for us as an ‘own brand supplier’, as we are competing with well-known brands for new talent.” 40 P&P_Dec23_219_p40-41_Staff_G AB.indd 40

THE PERFECT FIT Recruitment and retention are key areas. Futura Foods is a Mediterranean dairy specialist – and finding the right people is imperative. “I always use respected recruitment consultants that have a reputation for scouting out the best, aligned candidates with our business,” said Nicky Hughes, technical and quality director at Futura Foods. “I work alongside the recruiter and put as much energy into that process as I do the interview. They have to understand our culture to ensure the best match. “As supplying great food is integral to our business, I often interview with an additional taste panel. This gives a transparent insight into the candidate’s interest in the industry – and can spark off interesting channels of expertise, while seeing how they communicate in food language,” said Hughes. ONGOING PROJECT Once that new recruit is on-board, it’s essential to give them all the skills required to succeed. “Employees receive the highest quality of training possible,” continued Hughes. “Breaking out from the norm, we use suppliers as part of our training to really get under the skin of food safety issues. Training needs to be meaningful and refreshed – customer conferences are a great way of knitting the customer with supplier needs. “Keeping staff trained and happy is imperative, as part of Futura’s culture of individuals. Being the best they can be, while representing Futura as a respectful and trusted customer.” www.pizzapastamagazine.co.uk 13/12/2023 12:53

STAFF SHORTAGES Stateside Foods adopts a similar approach, looking to attract people who share its vision. “We showcase our efforts in supporting communities and the ways in which we care for and develop our people. We are investors in ‘People Gold’, which we are really proud of, as this demonstrates commitment to team members. “There is also a great benefits package that really focuses on the needs of our employees, along with clear progression opportunities and a vast and varied programme of Learning & Development,” said Middlehurst. “The benefits package supports both physical and mental wellbeing of all team members, with perks including an Employee Assistance Programme with Mental Health First Aiders, plus free gym membership which also stretches to their family. “We provide effective employee voice channels, encouraging feedback, while employee suggestions are both celebrated and rewarded. We know that people are our greatest asset and continuously look at ways to support them.”

restaurants are approaching 80% – which is shockingly high. So, taking care of your people is more crucial than ever. “Futura treat all employees respectfully, with recognition schemes and breakfast every Wednesday morning,” continued Hughes. “We sit for 30 minutes as a business every week to mix and eat together. Personnel respond positively to this culture and reflect this in the way they conduct themselves.” “As a 24-hour manufacturing site that operates in shifts, it isn’t possible for the vast majority of our employees to work remotely,” said Middlehurst. “So, we feel that it is important that staff work together in person where possible, to enable effective communication and promote the building of positive relationships, so colleagues have a strong support system.”

SUPPORT SYSTEM But there’s no denying that the situation is a complex one. Other factors include low wages, with limited benefits – such as health insurance and sick leave. Also, part-time or temporary opportunities do not offer the same stability of employment as other industries. A lack of job security makes it impossible to plan for what is an increasingly unsettled future. This inevitably leads to people leaving their roles after a short time. While specific numbers vary, statistics from earlier this year indicate the average industry turnover rates for

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appy since 1989 41

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PROFILE

A perfect canvas Super-stylish and continuing to evolve, Eco remains a culinary tour de force on the London pizza scene. KEY PRINCIPLES Having recently celebrated its 30th birthday, Eco restaurant in Clapham High Street is in very rude health – and it’s testament to the teamwork of two passionate people. This family run, multi-award-winning pizzeria took a step back in time in October, with the opportunity to dine out at 1993 prices – sourdough pizzas started at £4.50. It was an evening to remember for owner Sami Wasif and his wife, Laura. “Eco has enjoyed three decades of success because of our passion and innovation – and, above all, friendly customer service,” said Wasif. Born in Egypt on the West Bank of the River Nile, he was one of eight brothers and sisters. His grandfather would take live yeast to the town and distribute it as mother dough to villagers, praying over it for seven days before it was ready. An 42 P&P_Dec23_219_p42-43_ECO_G AB.indd 42

indelible impression was made. After graduating university, Wasif travelled to Europe, where his obsession took hold. “It was 1972 when I started working in hospitality in Italy and eating Neapolitan pizza.” However, having moved to London in 1976, he was singularly unimpressed. So, drawing on his ingredient knowledge, Wasif spent years perfecting his own recipe and the iconic Pizzeria Franco was born – later inspiring the Franco Manca chain, which he purchased from Franco himself in 1989. EYE FOR DETAIL Eco restaurant has always been busy, catering almost exclusively for a young crowd at the beginning. But today, while the obsession with pizza remains, it now offers fresh pasta and a wider variety of modern Italian dishes. The key is to try and cater for every demographic. “Of course, Covid times were challenging,” continued Wasif. www.pizzapastamagazine.co.uk 13/12/2023 13:03

PROFILE

“However, we managed to maintain our staff and customers by adapting. Ultimately, the clients have loved our pizzas. We have regulars that come several times a week and never change their orders. We continue to cater to our local community and try new dishes with our ‘specials’.” But it’s a dynamic duo making it happen. “I’m lucky to have an amazing relationship with Laura. She has helped me every step of the way since I arrived in England and is key to my success. From the day we opened in Brixton in 1989, we worked together. Constantly developing the menu and becoming a recognisable and popular member of the local community, she has an amazing eye for detail and is still involved every day.” And Eco is just part of Wasif’s extensive hospitality empire. In 2000, he partnered with Wagamama founder Alan Yau, becoming the major shareholder in the Michelinstarred restaurants Hakkasan and Yauatcha, as well as being responsible for project managing refurbishment and design, together with marketing. He continued to be a major shareholder in Fulham Shore – which bought Franco Manca and The Real Greek in March 2015 – until April 2023, when Fulham Shore was sold to Japanese company Toridoll for £93 million. Wasif also owns Thai restaurant The Pepper Tree and the Camden Bakery.

partner with the best of the best. They must have the same passion for products we do. Our top-three suppliers would be Carnevale, Casa Julia and Alvini. With any new ideas, we try to source the ingredients direct from Italy – and exclusively use Liberty Wines. When it comes to ovens, we designed and built our own wood version. We also have an amazing relationship with our kitchen designers, Dentons. They take a hand-in-hand approach and allow us to design exactly what’s needed. “Compromise on quality is a no-no. Italian food is about freshness, deliciousness and accessibility. Luckily, we have a volume of sales and long experience in sourcing the best ingredients at competitive prices. Everything we do is data driven and helps keep tight control of costs.” If the 30th birthday celebrations are anything to go by, it’s a successful formula. “The party taught us the importance of maintaining our direct relationship with customers and the community. As well as food innovation, we will focus on communicating regularly and directly. Also, the party and 1993 menu price offer gave us an appetite for promotions and new experiences at Eco – we look forward to more fun events.” Wasif is also working with daughter, Charmaine [below], and Laura on three books: Book of Bread, 30 Years of Eco and Canapes & Antipastos of Eco. It appears there is still much to be done!

PASSION PROJECT Any eatery is only as good as its produce, and Wasif is well aware of the correlation. “We have outstanding relationships with all our suppliers. The most important philosophy is to www.papa.org.uk P&P_Dec23_219_p42-43_ECO_G AB.indd 43

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DELIVERY

Thinking outside the box Founder of theDelivery.World, consultant Peter Backman analyses the conundrum of raising profit margins under inflationary cost pressures. VALUE PROPOSITION Amidst the acronyms that litter the delivery sector – GTV, GOV, GMV – one is of particular interest: AOV. Average Order Value is the average amount that consumers spend when placing an order. This is a sign of the strength of the market. Where costs are, broadly, fixed like most manufacturing, the more orders, the more profit per order. So, make a million automobiles and profits, at the single automobile level, rise. Selling prices can also be reduced – judiciously so that the initial profit level is maintained. For restaurant delivery, in which each order costs roughly the same to produce, reducing price means cutting profit. To be profitable, it must be increasing its AOV. What can we learn from these companies about the evolution of the AOV metric? Not all of them reveal it. In fact, few do, but three in the top six do. And so do Domino’s Pizza which, although not in the identical market as the three delivery companies, is a useful bellwether because it too is intimately involved in delivery (as well as takeout). That means we have data from DoorDash, Just Eat Takeaway and Deliveroo, plus Domino’s. These companies represent 22% of global restaurant delivery (34% outside China) and can shine a useful torch on what’s going on. But the results reveal something awkward. Since the market upsurge that began with the onset of Covid-19, AOVs for these businesses – from the first nine months of 2020 to the same period in 2023 – have increased by 3.7% CAGR. There were periods of more rapid growth in AOV – notably the early lockdown stages of 2020, when the increase was around 9%. There was another spike a year ago, when the jump in the second half of 2022 was 6.7% compared with 2021. The broad picture is one of slow growth in AOV with some spikes. They may be able to spin stories about ‘protecting the customer through keeping prices stable’, but the reality is that delivery companies and restaurants are generating fewer dollars per order than they were two and three years ago because inflation is increasing, but AOV isn’t. Focusing on AOV provides a picture of operations as opposed to sales. In the absence of significant growth in AOV, most of the heavy lifting was provided by increased 44 P&P_Dec23_219_p44-45_Delivery_G AB.indd 44

transactions. In other words, customers ordered more meals but paid the same per order. That’s a sign of a competitive market – and it would be positive if most costs were fixed. But as we’ve noted, they are more likely to be variable. So, profits remain under pressure no matter how much volumes – that is numbers of meals and orders – go up. But that is not the end of the affair. Take inflation. It’s currently running at about 4.5% in the US and 2.9% in the Euro area – it reached a global average annual high of over 8% last year, and 4.7% in 2021. Make allowance for inflation and the real growth in AOV since 2020 has been negative – the average value of a delivered restaurant order has fallen globally by at least -2% since the onset of Covid, and probably more. Investors are pressuring restaurant delivery companies to become profitable; right now, the profitability of restaurant delivery companies is negative – as a class they’re loss making on traditional measures of profitability. Accordingly, delivery companies are on the hunt for ways to claw their way to profitability. They have a number of levers which boil down to two basic categories: increase revenue or reduce costs, meaning greater efficiency. So, what can be done? INCREASE REVENUE Ways to increase revenue include getting customers to order more whenever they use a delivery company – but as we’ve seen, AOV remains stubborn. This is despite action to load costs onto the basic menu price making it more expensive. We examined this in the last issue of theDelivery.World and concluded that customer charges are being increased by 40-50% over the basic menu price, and perhaps by as much as 70%. The fact that AOV isn’t increasing highlights that this is not working – customers are responding to increased charges by reducing what they spend. This may be a complicated dance though. An individual existing customer may pay the increased charge, but new customers may not; instead, they may opt for lower-priced alternatives. The AOV remains unmoved, even though it may increase in some restaurants or on some orders. www.pizzapastamagazine.co.uk 13/12/2023 13:05

DELIVERY Restaurants and delivery companies, therefore, target customers who increase their AOV, they target offers that offer a higher AOV than the average, and delivery companies focus their efforts on restaurants that regularly receive orders with an above-average AOV. REDUCING COSTS Another range of levers is concerned with costs. Having been brought up on a diet of high levels of marketing costs and tech investment, it requires a substantial change in corporate behaviour to reduce them. One method is to cut head office expenditure – and this is being done in myriad, but generally minor, ways. Moving to lower cost premises (or when more premises are required, taking on those with lower costs). There are head count measures – cutting out unnecessary roles (always easy to say, but not so easy to achieve). Delivery companies can spend less on the actual process of delivery – the last mile being expensive relative to the income that can be allocated to it, should be an area where reducing costs is a priority, But the effective changes are small and so are the cost savings. Moving items off balance sheets is another way to apparently lower costs, but removing something from a balance sheet doesn’t mean it doesn’t have to be paid for and may reduce the degree of control over assets. There’s only so much that can be done. Spending less on customer capture is a realistic strategy for cost cutting. This can be achieved through spending less on sales or on marketing. But this comes with the downside risk that sales fall and competitors pick up what’s available. PRODUCTIVITY PUSH So, the fundamental issue of profitability can, in theory, be solved either by reducing costs or increasing revenue. Does this imply higher levels of productivity – making each dollar of expenditure go further, delivering more revenue per dollar? Yes, it probably does. Does it imply increasing revenue? Possibly, but only if each order can be ‘served’ slightly more efficiently than it was in the past. Delivery companies have at least two major revenue streams. One is the customer, where the discussion about increasing AOV is centred. The other is the restaurant. But experience shows that this stream can only be dredged so far. In summary, there are risks for delivery companies in their search for productivity posed, most notably, by potentially fewer customers and fewer restaurants on the platform. Operators and delivery companies have a shared interest in making sure these don’t happen.

Peter Backman is a restaurant consultant. He launched theDelivery.World to share restaurant delivery insight. For the fortnightly newsletter, visit theDelivery.World/ newsletter. Find The Delivery Prophets podcast at theDelivery.World/TheDeliveryProphets.

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AT YOUR SERVICE Getting food ordered, processed and in the hands of the consumer is everything. And there are AI opportunities to make that journey an easier one. SUPPLY CHAIN RELIABILITY It’s been described as the ‘fourth industrial revolution’, with existing manufacturing practices usurped by the power of technology and AI. This is especially true in the field of order management and processing. Efficiency and accuracy are what’s required, so why wouldn’t the foodservice sector consider this opportunity? One company is already making an impact. Choco is billed as a one-stop platform for restaurants and suppliers to digitise, connect and grow. It effectively enables a sustainable food system by connecting it. “While Choco AI is designed for suppliers, it indirectly benefits pizza restaurants and Italian food businesses in the UK,” said Alex Kiely, Choco’s general manager UK & Ireland. “By streamlining the suppliers’ order management and processing, Choco AI ensures that restaurants receive their supplies more efficiently and accurately. This reliability in the supply chain helps restaurants maintain consistent quality in their offerings, manage inventory better and potentially reduce costs due to fewer errors and delays. “Choco AI primarily targets the supplier side of the foodservice

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industry. By automating and optimising processes, we indirectly enhance the operational efficiency of restaurants. Our technology reduces the likelihood of order-related errors and delays, which are common in traditional manual processes. The result is a more reliable and efficient supply chain, which is especially crucial for maintaining the

quality and authenticity of Italian cuisine.” Sustainability is another consideration. “The food supply chain contributes a great amount to global food waste” continued Kiely. “Progressing towards a more sustainable hospitality sector is a huge driver behind the technology. It has been observed that the process of ordering is a key area where waste

occurs, due to human error. Choco removes the guesswork for suppliers, reducing the potential for waste.” STREAMLINING OPERATIONS In times of economic crisis, with margins under such scrutiny, it’s vital for suppliers to explore methods of reducing operational costs, while continuing to satisfy client requirements. “Choco AI was developed with this critical need in mind,” confirmed Kiely. “By automating order processes, it enables suppliers to streamline operations, leading to significant cost savings. These are crucial, especially when inflationary pressures mount. “As suppliers reduce operational costs with the help of Choco AI, they can maintain more stable pricing for products. This is particularly important for restaurants in the pizza and Italian food sector, where ingredient costs directly impact menu pricing and profitability. By keeping outgoings in check, suppliers using Choco AI can offer competitive prices compared to others, who may not have the same level of efficiency. “In essence, Choco AI serves as a strategic tool for suppliers to remain

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AI TECHNOLOGY

ultra-competitive, especially during inflationary times. It’s not just about managing operations; it’s about enabling growth and sustainability by smartly reducing overheads. In turn, this benefits clients by potentially lessening the impact of price increases.” One challenging area is order bottlenecks at supplier level, especially when manual processes are involved. Choco AI addresses this by automating the suppliers’ order management, voicemails and emails, easing the strain caused by staff shortages – especially prevalent in hospitality. The result is a smoother supply chain for restaurants. WHAT’S NEXT? Choco AI’s vision for 2024 is to significantly broaden its scope and capabilities, especially within the UK foodservice industry. “A key part of this expansion is to go beyond just optimising the supply chain for suppliers,” said Kiely. “We are excited to tease that we will be introducing

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new features specifically designed for restaurants and restaurant groups. These innovative functionalities will allow establishments to manage inventory more efficiently and track food waste directly through Choco.

“By automating order processes, it enables suppliers to streamline operations, leading to significant cost savings. These are crucial, especially when inflationary presssures mount.”

“By enhancing our technology, we aim not only to ensure faster and more precise order processing for suppliers, but to directly empower restaurants – including those in the pizza and Italian food sector – with tools to improve their processes. This integration means they can anticipate a reliable and efficient

supply chain, coupled with improved internal management capabilities. “We understand the importance of efficiency and waste reduction – and these upcoming features are a testament to our commitment to addressing these needs. There will be more detailed announcements early next year, as we are eager to share how these advancements will revolutionise both sides of the foodservice sector.” One example is London’s Zafferano, a classic Italian restaurant in Belgravia, which has been a Choco AI customer for some time. Executive head chef, Miles Nixon, has saved approximately 30 minutes every day, equating to nearly three hours each week on ordering. “Choco AI has the real potential to make a difference in the pizza, pasta and Italian food industry,” continued Kiely. “It reduces the time necessary to correct issues that occur through traditional ordering systems, meaning more time can be spent working on enjoyable tasks, such as developing recipes and service.”

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COMING UP

NEXT ISSUE FEB/MAR 2024

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Cheese & Dairy Trends, products and profiles

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IFE - International Food & Drink Event 2024

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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 6363358 or email subscriptions@papa.org.uk

999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 Fax: 01708 555022 sales@999pizzatoppings.com Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk

Alphin Pans Oakdale Mill, Delph New Road, Delph, Nr Oldham OL3 5BY Contact: Liz Crossland Tel: 01457 872486 sales@alphin.co.uk www.alphin.co.uk Bellavita Expo Ltd Unit 204, Brickfields, 37 Cremer Street, London E2 8HD Tel: 020 80376723 www.pizzapastashow.com

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

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.danishcrown-toppings.com

Futura Foods UK Ltd. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Rhian Kinman Tel: 01666 890500 Fax: 01666 890522 rhian.kinman@futura-foods.com www.futura-foods.com 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

Ornua Ingredients Europe Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Alan Mackie Tel: 01531 631300 alan.mackie@ornua.com www.ornuaingredients.com Pan’Artisan Unit 25-26 Holmbush Industrial Estate, Holmbush Way, Midhurst, West Sussex GU29 9HX Contact: Charlotte Kilduﬀ Tel: 01730 811490 Charlotte.kilduﬀ@panartisan.com www.panartisan.com

Perco (North East) Ltd. Perco House, Norton, Stockton on Tees TS20 1DN Contact: Leah Homer Tel: 01642 361515 leah@percofoods.com www.percofoods.com

Pizza Plus Foodservice Light Industrial Estate, Liverpool Road, Walmer Bridge, Preston PR4 5HY Tel: 01772 610415 Fax: 01772 617610 Contact: Chris Smith chris@pizzaplusfs.co.uk

Qualitops (UK) Ltd Simon Scotland Road, Hardwick Industrial Estate, Kings Lynn, Norfolk PE30 4JF Contact: Lea Hall Tel: 01553 772 522 admin@qualitops.co.uk www.qualitops.co.uk

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

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

Dawn Farm Foods Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US Contact: Jon Watkin Tel: 01604 583421 Fax: 01604 587392 info@dawnfarmfoods.co.uk www.dawnfarms.ie www.dawnfarms.ie/tmi-foods

\ 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 Food Limited Food & Science Park Seafield Lane Redditch B98 9BD Contact: Noel Reidy Tel: 07903 526 457

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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

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

Leathams PLC Units 10-12, The Circle, Queen Elizabeth Street, London SE1 2JE Contact: Mr James Faulkner Tel: 07803937324 / Fax: 0207 6354017 james.faulkner@leathams.co.uk www.leathams.co.uk

Silbury Marketing Ltd. 9 Manor Park, Banbury, Oxfordshire, OX16 3TB Contact: Louise De Leon Tel: 01926 410022 sales@silbury.co.uk www.silbury.co.uk Sturdy Foods Unit 15 Keld Close Barker Business Park Ripon Yorkshire HG4 5NB Contact: James Sturdy info@sturdyfoods.co.uk Tel: 01765 641200 www.sturdyfoods.co.uk

Leprino Foods Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: Lynne Utting Tel: 01606 810900 Fax: 01606 48680 lutting@leprino.co.uk

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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

We re Manufactu a zz hargioni pi toppings

Tel: 0161 702 8447

email: sales@pizza-toppings.co.uk

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

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appy since 1989

12/01/2022 14:00:14

www.pizzapastamagazine.co.uk 14/12/2023 11:03

index of products BEVERAGES

DOUGH & PIZZA

KITCHEN & SERVING

Beer

EQUIPMENT

Dough Trays

Bakery Ovens

Carnevale Ltd. Coffee

Carnevale Ltd. Mineral Water Carnevale Ltd. Soft Drinks

Carnevale Ltd. Wine, Spirits & Liqueurs Continental Quattro Stagioni Ltd.

Carnevale Ltd. BREAD, CAKES & DESSERTS Garlic Bread

Goodfella’s Pizza CHEESE, DAIRY & EGGS Cheese

999 Pizza Toppings (UK) Ltd.

Carnevale Ltd.

Alphin Pans

Pizza Accessories Alphin Pans

Blackwood Ovens

Pizza Plus Foodservice

Perco (North East) Ltd. Stateside Foods Ltd.

Equipment

Drinks Systems

Alphin Pans

Blackwood Ovens Chefsrange

Cooktek (MCS Technical Products)

Carnevale Ltd.

SOUPS, SAUCES, STOCKS & DRESSINGS

Dawn Farm Foods Ltd.

Fruit & Vegetables

Danish Crown

Qualitops (UK) Ltd

OILS & VINEGARS

Silbury Marketing Ltd.

Danish Crown

Leathams PLC

PASTA, POLENTA, GNOCCHI & RICE

Chefsrange

Continental Quattro

Carnevale Ltd. Stagioni Ltd.

Leathams PLC

Chefsrange

PIZZA DOUGH, BASES

Jestic

Pizza Plus Foodservice Pizza Pans

Alphin Pans

Blackwood Ovens Cooktek (MCS Technical Products)

Holding Ovens

Blackwood Ovens Induction Cooking &

Other Fish & Seafood

FLOUR & BAKERY Concentrates Allied Mills

Blackwood Ovens

Carnevale Ltd.

Solutions

Mozzarella

ADM Milling UK Ltd.

Dairy Partners Ltd.

Carnevale Ltd.

Allied Mills

Sturdy Foods

Conveni

Stateside Foods Ltd.

General Catering

MEAT Bacon

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:

Chicken & Other Poultry

Futura Foods UK Ltd.

Premixes Allied Mills

PACKAGING Heated Pizza Delivery Bag Systems Alphin Pans

Cooktek (MCS Technical Products)

FOOD WHOLESALERS Continental Quattro Stagioni Ltd.

Leathams PLC

Stateside Foods Ltd.

Alphin Pans

FRUIT & VEGETABLES Chargrilled Vegetables Carnevale Ltd. Olives

Leathams PLC INSURANCE

Insurance Protector Group

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Leathams PLC Leathams PLC Ham

CONSULTANT

FROZEN PIZZA MANUFACTURER

SUPPLIERS

Carnevale Ltd. Foods Ltd.

CHILLED PIZZA MANUFACTURER

Dawn Farm Foods Ltd. Leathams PLC

Stateside Foods Ltd. Italian Meat & Sausages Dawn Farm Foods Ltd. Pancetta

Danish Crown

Qualitops (UK) Ltd Pepperoni

Carnevale Ltd. Danish Crown

Dawn Farm Foods Ltd. GCL Food Ingredients.

Independent Geoff Parsons (Basilico) Katy Habibian (Village Pizza)

Sunny Chhina (The Fat Pizza)

David Jones (Pan Artisan)

Carnevale Ltd.

Pizza Lid Supports

Leathams PLC

Stateside Foods Ltd.

Improvers

(Bread & Cakes)

Carnevale Ltd.

Pizza Plus Foodservice

Parmesan

DELIVERY &

Sun-Dried Tomatoes

Goodfella’s Pizza

VICE CHAIRMAN

Allied Mills

Leathams PLC

Freiberger UK Ltd.

Beef

Eurilait Ltd.

Prepared Pizza (Frozen)

Leathams PLC

Allied Mills

Silbury Marketing Ltd.

Conveni

Icings

Leprino Foods Ltd.

Conveni

Canned Tomatoes

Freiberger UK Ltd.

Richard Harrow (Consultant)

Whitworth Bros. Limited

Soups

TOMATOES

Italian

CHAIRMAN

Futura Foods UK Ltd.

Sturdy Foods

READY MEALS

Dawn Farm Foods Ltd.

Eurilait Ltd.

Silbury Marketing Ltd.

Refrigeration Chefsrange

Flour

Pizza Plus Foodservice

Chefsrange

Durum Semolina

Leathams PLC

Stateside Foods Ltd.

Prepared Pizza (Chilled)

Stateside Foods Ltd.

Preparation Counters

Stateside Foods Ltd.

Silbury Marketing Ltd.

Pizza Plus Foodservice

Products)

Cooktek (MCS Technical

Perco (North East) Ltd.

Pizza Plus Foodservice

Perco (North East) Ltd.

Prepared Pasta Meals

Pan’ Artisan

Conveni

Pizza Plus Foodservice

Dough Balls

Holding

Pizza Sauces

Dawn Farm Foods

READY PREPARED

Pizza Bases & Crusts

Leathams PLC

Carnevale Ltd.

& CRUSTS Pan’ Artisan

Stateside Foods Ltd. Pasta Sauces

999 Pizza Toppings (UK) Ltd.

Pasta (Dry)

Jestic

Garlic Spreads & Mixes

Carnevale Ltd.

Olive Oil

Fryers

Blackwood Ovens

Carnevale Ltd.

Meat

Griddles

Blackwood Ovens

Allied Mills

Carnevale Ltd.

Blackwood Ovens

PIZZA TOPPINGS Fish

Pizza Ovens

Eggs

Futura Foods UK Ltd.

Chefsrange

Leathams PLC

Ornua Ingredients Europe

Chargrills

Pizza Making Systems &

Perco (North East) Ltd.

Futura Foods UK Ltd. Leathams PLC

Alphin Pans

Displays

FISH & SEAFOOD

Leprino Foods Ltd.

Baking Pans

Pizza Boxes

Dairy Partners Ltd. Eurilait Ltd.

Chefsrange

Carnevale Ltd.

Salami

Phil Goodall (Stateside)

PIZZA RESTAURANTS

Chain - Alessandro de Mauri (Pizza Express)

PIZZA DELIVERY OPERATORS

Chain - Julian Durrant (Papa Johns) Small Chain - Khalil Rehman (Caprino’s Pizza)

Keith Griffiths

Cheese Nick Waring (Eurilait) Mozzarella Lynne Utting (Leprino Foods) Meat Jon Watkin (Dawn Farm Foods) Flour Gary Somers (Whitworths) Equipment Richard Norman (Jestic) Tomatoes James Faulkner (Leathams)

Qualitops (UK) Ltd

51 14/12/2023 11:03

Very Pizzable meat toppings

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

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