Pizza, Pasta & Italian Food Magazine - December 2022 - Issue 213

& Italian food magazine

Welcome

Our congratulations go to all this year’s Pizza Pasta & Italian Food Awards and Pizza Chef of the Year winners, the sector having once again provided plenty to be proud about.

We would also like to thank all our readers, members, subscribers and advertisers for their support and contributions in helping us report on the activities and achievements of the industry at large during these challenging times.

All good wishes for a happy and healthy Christmas and New Year.

CLARE BENFIELD EDITOR clare@jandmgroup.co.uk

Editor Clare Ben eld telephone 01291 636336 e-mail clare@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 Kevin Minton telephone 01291 636335 e-mail kevin@jandmgroup.co.uk

J & M Group Engine Rooms, Station Road, Chepstow NP16 5PB

Opinions expressed in Pizza, Pasta & Italian Food magazine are those of the contributors and not necessarily those of J&M Group, Pizza, Pasta & Italian Food magazine or The Pizza & Pasta Association. No responsibility is accepted for the opinions of contributors. Pizza, Pasta & Italian Food is published by J&M group Ltd. and supports 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. 2022

NEWS

4 Thirty-third PAPA Awards honours its winners and active support of the industry.

5 Total UK food and drink market declines in real terms in 2022. 6 UK restaurants at tipping point. 8 Customers still hungry for eating experiences. 13 Nearly two in three restaurants missing out on social mediaenabled bookings.

PAPA ASSOCIATION

18 PAPA Awards 2022.

REVIEW

17 Pizza Week 2022.

The Italian Show – Pizza Edition 2022.

FEATURES

Winning cheeses –awards success and menu ideas. 32 The wood- red way –wood- red pizza ovens.

ARTICLES

38 How restaurants can retain diners amid the cost of living crisis – SevenRooms’ Danilo Mangano shares his opinion.

REGULARS

New products. 37 New members. 40 Index of suppliers. 42 Classi eds.

Thirty-third PAPA Awards honours its winners and active support of the industry

On Thursday, 10 November 2022, PAPA director, Jim Winship, welcomed guests to the thirty-third PAPA Awards, acknowledging that it was good to see so many people in attendance given the prevailing economic conditions, rail strikes and other woes affecting the world of hospitality at present.

Jim Winship thanked the sponsors for their continued support for the Awards, including the headline sponsors, Just Eat and Stateside Foods, as well as Jestic and Leathams for hosting judging days and providing access to their fantastic kitchen facilities. He acknowledged the support from I Love Italian Food for working with PAPA to help create the Italian Pizza Show where the finals of the Pizza Chef and Pasta Chef of the Year competitions were held, with thanks going again to Jestic for providing the ovens and equipment used in those finals.

Thanks were also offered to Kantar, mealtrak and Lumina Intelligence for providing PAPA with data which informed the judging process, and to all those who had taken part in the UK-wide judging process itself. Jim Winship went on to thank the dedicated individuals on the PAPA management committee who work hard behind the scenes to support not only the Association, but its members and the industry as a whole.

In his awards dinner speech, outgoing PAPA chair, Keith Griffiths (pictured, head of food innovation & technology -

UK & Europe, Yum! III (UK) Limited), who will be handing over the post to Richard Harrow, thanked attendees for their continued support of the event, as well of the work of PAPA itself and all the sponsors and participants in the PAPA awards ‘journey’.

“It had been another year that you couldn’t write,” said Keith Griffiths. “A year of high inflation, continued labour shortages, HFSS, the passing of the Queen, political unrest… After being in this industry for over 40 years – and 35 of those with pizza - I can honestly say that it’s never been so challenging.

“There are still strong headwinds ahead of us. However, the past is the past, and we will adapt and move on from this as we go forward together in 2023; we all hope, that is.

“Having had the honour to have served as PAPA chair over the last two years, I feel I must share with you the passion the voluntary committee members have for this Association. It’s just incredible. These committee members come from all walks of life in the industry… The topics of the meetings we have always focus on industry issues and aim to provide the

best guidance in turn made available on the web site and through bulletins.”

Keith Griffiths offered special thanks to PAPA director Jim Winship for leading the organisation and the continual lobbying of the government that he does, as do the industry leaders who help to educate about the consequences of the policies being proposed and pushing for a fairer and reasonable way forward for us all. Better times lay ahead, said Keith Griffiths, referencing the World Cup (which also coincided with National Pizza Week). As PAPA’s outgoing chair, he also thanked all those at PAPA, not least the events team responsible for putting the Awards together.

“Most of the things in this world have been accomplished by people who have kept on trying when there seemed to be no hope at all, so please, persevere!” concluded Keith Griffiths.

Firelli Hot Sauce launches trio gift pack

Firelli Hot Sauce has announced the launch of their trio gift pack.

All natural Firelli Hot Sauce claims to be the world’s first global Italian hot sauce and is a low calorie, gluten free and vegan healthy alternative to drizzling chilli oil on food, say the brand (Firelli now has three hot sauces in its range - Firelli, Firelli Truffle and Firelli Extra Hot).

Firelli is hand-crafted in Parma in Italy from natural ingredients and is medium spiced, not overwhelmingly hot, but rich, rounded and spicy to give a kick to food. The hot sauce has a Scoville unit rating on the chilli pepper scale, of between 1,000 – 2,000, meaning in that a few drops on your favourite foods such as pizza, pasta, eggs or salads can add a rich and rounded spicy flavour.

Total UK food and drink market declines in real terms in 2022

The total food and drink market across eating in and out is forecast to finish this year at +6.6% versus 2021, with further growth for 2023 of +5%, according to new forecasts from IGD’s Eating In Vs. Eating Out Report

However, when inflationary price increases are stripped out, the picture is very different – citing a 2% decline this year versus 2021, say IGD. Highlights from their report include that this year eating in (retail) will account for 71% of the market with eating out (foodservice) at 29%. This is a recovery for eating out from the 21% share in 2020 but still some way below its prepandemic share of 37%, say IGD.

Retail channels will start to steal share of stomach from foodservice in 2023, they predict, however retail wins from foodservice will be mostly offset by down-trading by shoppers – cheaper products, buying less and switching to own label. Growth will

be driven by inflation with real market value set to decline in 2022 versus 2021.

Nicola Knight, insight manager and eating out sector expert at IGD, said: “In 2020 lockdowns forced a strong switch from eating out to eating in, with 2021 showing a gradual return as venues opened and consumer confidence and appetite for going out increased. However, from Q4 2022 and into 2023 there will be a halt to this trend as retail channels start to steal share of stomach from foodservice, reflecting the challenging economic landscape.”

Retail has already been experiencing the impact of the increased cost of living on shoppers, add the researchers. In real terms, the UK retail market for food and drink will shrink in 2022 and fall slightly in 2023. Consumers are expected to trade down to cheaper products and switch channels to control their spending, they predict.

Nicola Knight added: “Retailers are implementing a variety of initiatives to win and retain shoppers. These are mainly focused on promoting value and loyalty schemes. This looks set to continue into 2023 as shoppers remain very price sensitive.”

The UK’s eating out market has had a buoyant first half of the year, with 2022 being the first year since the pandemic that operators across all sectors were fully open. However, even consumers in higher income groups are starting to make changes to spending as fears over increasing energy bills and mortgage repayments start to impact behaviour.

Nicola Knight concluded: “How the year finishes will depend on how consumers celebrate over the festive season. Next year the market is likely to see more spend switch to retail and recovery stall in many sectors.”

Strike resolution needed as hospitality set to lose £1.5 billion

Analysis by UKHospitality shows that the fresh wave of rail strikes set to hit the country in December will cost the sector £1.5 billion on strike days, similar to the level of disruption caused by the Omicron Covid-19 variant last year, it is claimed.

Hospitality businesses have already seen large-scale cancellations, which are unlikely to be rescheduled, and will have a devastating impact on the sector and its workforce at the most critical trading period of the year.

The transport secretary has been urged to bring all negotiating parties to the table to find a settlement to avert

the strikes and the consequent damage to businesses and workers.

UKHospitality chief executive Kate Nicholls said: “The impact of rail strikes already this year has been devastating and wide-reaching, but this will pale in comparison to what we will see as a result of the upcoming strikes in December.

“This disruption will devastate hospitality businesses during its busiest period of the year and will once again force the public to cancel and rearrange plans, just as they were preparing for an uninterrupted Christmas. Businesses have already

seen mass cancellations which won’t be rescheduled, costing the sector billions in lost sales.

“The Christmas period is not just good for businesses, it’s the most lucrative time for workers where they can benefit from additional overtime and higher levels of tips due to excess demand.

“These strikes damage all parts of society and it’s now time that the government proactively brings all partners to the table to deliver a solution that protects the nation’s workers and hospitality customers this Christmas.”

UK restaurants at tipping point

are eating out less and becoming more selective about where they spend their money. The industry is also under pressure to provide more value as well as a differentiated customer experience, but to achieve this they need happy, experienced and motivated staff who have the freedom and the bandwidth to innovate. Therefore, in a sector struggling to attract and retain staff, the focus has to be on investing in, and freeing up more time for the people you already employ.”

As the number of job vacancies across the hospitality industry continue to soar, a new, independent study of UK restaurants has revealed a clear link between staff training and the resourcing shortages the industry is facing.

Polling hundreds of head chefs and general managers working in restaurants across the country, the survey, which was commissioned by procure-topay, catering technology firm, Zupa, revealed that 78% of restaurants believe the pandemic has permanently changed their business. The study also highlighted that lack of staff training is being attributed to a variety of operational issues from staff happiness and low morale to lack of innovation and even food wastage.

A resounding 97% of workers said high staff turnover is a significant problem for their restaurant and of these, 41% blamed this specifically on poor or insufficient training. Staff training was also cited as the top reason for low staff morale (39%), followed by the burden of being short-staffed (34%) and the frustrations of working within disjointed teams (26%).

Ex-chef and commercial director at Zupa, Neil Shayle, believes that the impact of staffing and lack of continuity

is really affecting people on the ground, and said: “Finding the time and budget to invest in training can prove challenging, but this growing inability to attract and retain good people poses a significant risk to the sector, and we are seeing evidence of this within our latest research. By ignoring the need for critical training and engagement programmes that allow staff to grow in confidence and innovate, hospitality businesses are creating a vicious, selfperpetuating cycle which directly impacts their revenue, customer relationships and future profitability. It is vital that operators recognise training as a cornerstone of their people strategy.”

Quality of customer service is another concern for restaurants. In fact, 96% of respondents reported this as a key issue and of those, 47% said they believed it was linked to lack of staff training. Likewise, of those restaurants who claimed they were affected by low staff morale, one quarter (25%) blamed this on a lack of innovation or creativity amongst employees – which in turn was attributed to these top three factors: staff training (32%), limited investment in staff (28%) and lack of people (28%).

“Innovation is crucial in helping restaurants to optimise their guest experience,” added Neil Shayle. “People

All respondents confirmed that they use outdated, manual processes and 99% admitted things are being sidelined and mistakes are being made due to lack of time. In fact, over half (52%) of restaurant managers said they would spend more time on staff training if they had more hours in their average working day and could reduce the admin burden. Respondents also agreed that even though they often make mistakes, rather than look to technology to solve these, they believe staff training and resourcing is the root cause.

“It’s clear there is a failure to make the connection between long-winded, admin-intensive processes which impact staff motivation, well-being and happiness. Automating processes brings significant benefits to restaurants that are buckling under the burden of lack of staff and bandwidth. Recognition that the right technology can help to reduce pressure on over-stretched and short-staffed teams and give them back more hours in their day, will in turn have a direct impact on their day-to-day happiness,” concluded Neil Shayle.

UK restaurants attribute several operational issues to a lack of staff training

1. Poor customer service (47%)

2. Mistakes (42%)

3. High turnover of staff (42%)

4. Low staff moral (39%)

5. Food wastage (36%)

6. Lack of innovation (32%)

Consumers still hungry for eating experiences

In its Unchartered Waters report, Omne foodservice agency has detailed the ongoing pressures facing food and hospitality operators, as well as some brand new consumer research, and the opportunities to drive growth through consumers’ hunger for new experiences.

They found that 79% of operators are ‘concerned’ or ‘very concerned’ about the cost of living crisis. Food inflation is up 18.8% YoY (up from 15% in August) and soaring energy and labour costs combined with rising staff pay (+10% over the last twelve months) has added heat to the kitchen.

In contrast to these pressures, Unchartered Waters focuses on opportunity and the importance of the new. The report shows that 39% of consumers have not visited a new hospitality venue in the last year. However, there is still a clear hunger for ‘new’ compared to 2021 - as 62% of consumers are now more likely to try a new dish when out. In their full report, Omne reveals five key actions that food and hospitality operators can implement to fit in with consumer’s midcrisis desire for new.

Quality is key

When consumers are offered a choice between a cheaper meal that is greater value for money or a more expensive meal that is better quality, over two thirds (65%) opt for the latter. Quality and value for money

are intertwined in the minds of consumers. 44% of consumers define value for money as “something which is good quality” - whereas only 13% define it as “the cheaper option”, they found. Premiumisation is an effective way for operators to tap into this attitudinal shift.

Demonstrate ethical and sustainable thinking

Sustainability is rising up the agenda for modern consumers. Omne’s research reveals that 79% of consumers agree, or strongly agree, that a venue’s sustainable practices have become more important than a year ago. Sustainability is a tangible driver of business growth. Visible sustainable practices pay dividends in driving loyalty and boosting a venue’s reputation - as 42% of consumers will recommend sustainable venues to family and friends.

A little goes a long way Experience is everything in hospitality. Consumers notice when venues put in extra effort.

64% of consumers agree that being able to try new food items enhances their overall going out experience - and 91% consumers describe having new or different food choices as “more important” to the overall eating experience compared to last year.

Enhancing the value for experience

Experience amplifies the value of the products. And Omne’s research shows that it is also a key driver of loyalty and repeat visits - with 67% of business leaders ranking experience as second only to service as the most influential driver of consumer visits in 2022.

Establishing innovative collaboration with suppliers

Supply chain issues and rising costs are increasing the pressure on venues. Omne’s data shows that 53% of venues are considering working with fewer suppliers or rationalising their supply bases. When asked how suppliers could help food and drink operators, the answer was overwhelmingly through competitive pricing (74% of all respondents) - with this figure rising 10% YoY.

Anna Massey, strategy director at Omne, commented: “These are challenging times for food and hospitality businesses. But as this report shows, when the market changes, new opportunities for growth emerge. And there is a clear opening for the businesses who focus on consumer’s growing desire for ‘new’. New menu options, new experiences - and a renewed approach to sustainability.”

Pizza Punks offer some festive deals

The unlimited-topping, San Franciscan sourdough pizza brand, Pizza Punks, has launched two new inflation-busting festive deals in time for Christmas.

Pizza lovers can enjoy a festive feast this December with the return of the Pigs in Blankets pizza - not your typical pigs as they are candied in hot chilli honey - or try the popular Christmas Dinner pizza.

Order a starter and any Punk’d up pizza or pasta dish, plus a pint of Pravha or glass of Prosecco for only £25 per person. For those who want to get the Punk’d party started, opt for a starter, any Punk’d up pizza or pasta and four pints of Prahva or glasses of Prosecco, at only £40 per person, say the pizza makers.

Pizza Punks describe themselves as advocates of freedom and expression, offering a distinctive pizza and pasta experience – create your own - with 35 unlimited toppings to choose from, all made from scratch in the Pizza Punks’ kitchens, ready to enable personalised punked up pizza or pasta, and all for one flat fee.

The non-conformist, pizza independent has doubled its sites in 2022, now serving punked up pizza across the UK, in cities including Glasgow, Belfast, Newcastle, Leeds, Leicester, Durham, Liverpool and Nottingham.

Trip to Milan on offer to top pastry chefs

Following a successful collaboration with NOWAH, the UK’s exclusive distributor of Kemplex dough sheeters, the Craft Guild of Chefs and ‘Passion to Inspire’ have revealed that they will each be offering an educational visit to the pastry school in Milan run by Pastry World Cup champion, Massimo Pica, as part of their awards programmes in 2023.

Pastry chef graduates from the Craft Guild of Chefs Graduate Awards will be invited to experience this unique trip, as will the winner of the Young Pastry Chef 2023 competition organised by ‘Passion to Inspire’.

Representatives of both organisations were amongst a group of leading chefs who attended a recent trip to the school in Milan, organised by NOWAH. Other chefs on the trip included Sarah Frankland, executive pastry chef at Pennyhill Park Hotel, Andrew Ditchfield, executive pastry chef, House of Commons and Mathieu Dias, head pastry chef, Brown’s Hotel London.

“On behalf of the Craft Guild of

Chefs I was thrilled to be asked to put together a talented group of young pastry chefs to experience this amazing educational trip,” said Craft Guild vice president, Steve Munkley. “The feedback from the chefs who attended has been outstanding, with the highlight obviously being the opportunity to learn from a pastry making master.”

“The sole purpose of the NOWAH Milan Experience is to provide gifted young professional chefs with an inspirational personal development and growth opportunity,” said NOWAH director, Youli Chrysikaki. “Through our association with Kemplex, and Massimo, we are delighted that going forward we will be able to offer this amazing experience to young, talented, British pastry professionals via The Craft Guild and ‘Passion to Inspire.’”

During the two-day experience the chefs worked on a range of different pastry skills including panettone making (Massimo used his own mother yeast/lievito madre),

bean-to-bar chocolate work, including an introduction to the stages involved in the chocolate making process such as roasting and nib grinding, and Viennoiserie creation during which pastry was prepared using Kemplex dough sheeters.

Commenting on the trip, Sarah Frankland said: “What an absolutely fantastic experience it was. Massimo was a wonderful teacher and the way the class was run really gave us time to use and then see the Kemplex products in use. The content was really exciting, with a perfect pace of learning and support from Massimo’s team. I know this will be a fantastic experience for any young chefs lucky to be able to join in the future.”

Andrew Ditchfield, executive pastry chef, House of Commons, added: “This was an amazing learning experience. The demonstrations from Massimo were incredibly in-depth and he and his team made them very easy to follow. All the chefs were sharing information, ideas and helping to problem solve - it was so good to see!”

Caffè Nero and Too Good To Go save food from going to waste

Food saving app, Too Good To Go, and independent premium coffee brand, Caffè Nero, have announced that their partnership in the UK and Ireland has now saved 250,000 bags of food from going to waste.

Caffè Nero and Too Good To Go first launched their partnership in the UK in October 2019. Since then, the partnership has grown from strength to strength, including launching in Ireland in September 2021.

Caffè Nero stores say that they have always operated with tight waste controls, meaning each store on average only produces a small number of sandwiches or pastries as food waste per day. Cumulatively across the whole estate, the announcement means that since the partnership started, consumers have now rescued 250 tonnes of Caffè Nero food from being wasted across the UK and Ireland. The partnership has also saved 625,000 kilograms CO2e emissions (the equivalent to that emitted from 123 flights around the world, it is claimed).

Will Stratton-Morris, CEO Caffè Nero UK, commented: “Our partnership with Too Good To Go is a key part of our CSR strategy and focus on minimising food waste. Our priority is always to produce as little food waste as possible through effective waste controls and smart ordering. Partnering with Too Good To Go means the small amount of waste each store generates can be used and can help customers during these difficult times.”

Sophie Trueman, managing director UK & Ireland at Too Good To Go, added: “We’re thrilled to have reached this incredible milestone. Caffè Nero’s commitment to fighting food waste has made them the perfect partner for us, and it’s amazing to see the significant impact we are driving together. Saving delicious food from going to waste not only carries huge benefits for our planet, but it can also be a great help in coping with the rising food costs we’re experiencing at the moment. I can’t wait to see our partnership continue to flourish and rescue even more good food from going to waste.”

Free to download, Too Good To Go is the innovative app that lets consumers buy surplus food and drink from retailers, restaurants, cafés, pubs and producers to stop it from going to waste. The concept is simple. Businesses simply update the app to show how much surplus food they have to sell. Customers then search the app for local stores, purchase their bag of food for a fraction of its original retail value, and collect at the pre-set time to take home and enjoy.

Severn Trent thanks local businesses for preventing FOG from entering drains

With the world’s eyes on the West Midlands this year, Severn Trent has thanked commercial kitchens who continued to do their bit to protect the Severn Trent sewer network.

In the lead up to the Birmingham 2022 Commonwealth Games earlier this year, Severn Trent, in collaboration with contract partners ECAS, wrote to 579 foodservice establishments in areas where Birmingham 2022 events would be taking place, including Birmingham, Warwick, Wolverhampton and Sutton Coldfield, to provide top tips on FOG (fat oil grease) management.

And thanks to the proactive work of Severn Trent and ECAS, good kitchen practices, and the installation of grease trapping equipment, it is estimated that 70,000 litres of FOG were prevented from going down the drains over the course of the Games, as elite athletes from around the world descended upon the second city three months ago for 11 days of world-class sport.

Severn Trent clears around 30,000 blockages across the entire region each year, a large proportion of which are caused by fats and food waste escaping down kitchen plugholes and drains, where it binds together with all the other things that end up in the sewer rather than the bin to create huge lumps, known as ‘fatbergs’, which block the sewers. These blockages can cause sewage to back up into people’s homes, the street or even into the local environment.

The water and waste company has reported that in five years of working with ECAS, 8.7 million litres of fat, oil and grease (FOG) have been saved from clogging up the region’s pipes.

Grant Mitchell, from Severn Trent, said: “We’d like to thank the foodservice establishments that do all they can to trap FOG and do their best to make sure our sewer pipes are free from blockages, especially in these difficult times for businesses.

“The fact that we’ve collectively trapped enough FOG over the past five years to fill over three Olympic sized swimming pools is testament to how businesses are doing their bit to stop FOG from entering our sewers, and we would encourage others to follow their lead.”

Severn Trent advises waiting for cooking fats, oils and greases to cool before disposing of them in the bin and only flushing the three P’s – pee, paper and poo – anything else should go in the bin.

“When fats, oils and greases enter our sewer network, they can attach to other things that shouldn’t be flushed, such as wipes and sanitary products and quickly block sewer pipes, which can cause real issues – especially if it happens on the private network as that’s the property owner’s responsibility to fix,” Grant Mitchell added.

Family franchisees open latest Papa John’s in Wakefield

A family franchise has opened a new Papa John’s in Wakefield, Yorkshire.

Multi-unit franchisees and husband and wife team, Mandy Kaur and Chan Singh, now run eight Papa John’s with the help of their son Jashan who works as acting regional manager. The new Wakefield Papa John’s will create 10 new jobs in the region.

Mandy and Chan joined Papa John’s as franchisees in 2008 and also opened new stores in Timperley, Manchester and Castleford earlier this year. This franchising family now have an appetite for expansion.

“Now our own children have grown up, the opportunity for us to expand our Papa John’s franchise was too good to refuse. Our son Jashan has now joined the family firm too, looking after overall regional operations,” said Mandy Kaur.

“For us, Papa John’s is one big happy family, and our success is all down to our team.  We are proud to have been able to

promote three of our long-standing team members to become area managers and we have another area manager currently in training.  It’s great to see people excel and gain new skills and also that we can provide them with more opportunities to further their careers as we grow.  Our goal is to open more Papa John’s over the next two years so there will be plenty more chances for promotion!

“We live within 30 minutes of Wakefield and have been planning to open here for about five years but just couldn’t find the perfect location! Horbury Road is a busy thoroughfare and now offers a prominent and convenient site with great parking, so we are really excited to be able to launch here for the local community to enjoy all Papa John’s has to offer!”

Before joining Papa John’s as franchisees fourteen years ago, Mandy ran children’s day nurseries and Chan managed a small department at a local cotton mill.

“Mandy and Chan’s energy and enthusiasm to grow their portfolio of Papa John’s is inspiring! It proves with the right business mindset and training from Papa John’s, multiunit franchisees can succeed without direct QSR experience.  We now look forward to supporting them as they open further stores in the region over the next couple of years, enabling even more customers to share and enjoy the treat of fresh Papa John’s pizza with friends and family.”

Amit Pancholi UK director of business development, Papa John’s commented:

Nearly two in three restaurants missing out on social media-enabled bookings

representative of all GB adults (aged 16+)).

As the cost of living crisis continues to dampen consumer confidence and spending in the hospitality sector, new research from SevenRooms would indicate that almost two-thirds (58%) of restaurants are missing out on an opportunity to maximise the power of social media to capture crucial bookings –particularly from younger diners.

Social media has become a key driver of restaurant inspiration - a quarter (24%) of consumers would be more likely to visit a restaurant if it had gone ‘viral’, and this figure almost doubles to 47% for Gen Z diners, claim SevenRooms. Their Making Booking Social study of 2,012 UK consumers aged 16+ looks at the opportunity to turn social media from a resource for restaurant discovery into a powerhouse for bookings.

Going viral on social media can change the game for restaurants – particularly with video content on newer platforms like TikTok gaining potentially hundreds of thousands, or even millions, of views, they claim.

They found that almost half of sociallysavvy Gen Z (49%) have visited a venue just because it had gained fame on social media and more than one in five Brits (21%) and 38% of Gen Z would spend more in a restaurant if it had gone viral. More than one-third of Gen Z (36%) have visited a restaurant just so they could post about it on their own social accounts, they

found. Plus, this generation will go to great lengths to visit these destinations, with 92% willing to travel to visit a social media famous venue, they discovered.

Crucially, however, the study found that for Gen Z, making the decision to visit the hottest new restaurant they spot on socials depends on whether they can book there and then. Over half (56%) say they find restaurants they want to visit on social media, but don’t get around to making a booking. Almost two in three (58%) Gen Z Brits say they’d be more likely to book a restaurant they found on social media if they could reserve directly on the platform.

Booking data (data gathered via deskbased research, auditing the social media accounts of the top 100 restaurants listed in the Estrella Damm National Restaurant Awards in October 2022) from the guest experience and retention platform also revealed that while reservations through social media platforms have increased in recent years, the figure is still extremely low. According to SevenRooms’ research, almost two-thirds of the UK’s top restaurants don’t take any direct bookings through channels such as Instagram, Facebook and TikTok (figures are from Censuswide Research. Total sample size was 2,008 adults. Fieldwork was undertaken between 18–20 May 2022. The survey was carried out online. The figures have been weighted and are

For restaurants, this is as easy as enabling a ‘Reserve’ button on their Instagram or Facebook page, they suggest – when linked through to a direct booking platform, reservations can be set up and taken through social media in a matter of minutes. And the chance for restaurants to capture the alwaysonline Gen Z audience is seemingly too good to miss. With an average of £68.02 spent per week in restaurants, pubs and bars, they are spending 68% more than the average consumer. Given there are an estimated 12.6 million Gen Zs in the UK, the generation is worth a huge £857 million a week to the hospitality sector – if it is capitalised upon.

Danilo Mangano, managing director, international at SevenRooms, commented: “Following a turbulent time, and especially as we approach the crucial festive period, restaurants must do all they can to capture diners. From longstanding platforms like Facebook and Instagram to newer players like TikTok and BeReal, social media is an integral part of restaurant marketing to build both brand awareness and loyalty with diners, particularly with the highly-valuable younger generation.

“Fundamentally, however, social media should not just be a vanity exercise; it should be leveraged to increase bookings wherever possible. ‘Reserve’ or ‘Book Now’ buttons via Instagram and Facebook through platforms like SevenRooms should be prominently featured on profiles, allowing followers to make reservations without ever leaving an app. In addition, operators who leverage a direct reservations solution are able to capture valuable guest data — including email and phone number — that helps them grow their guest database automatically. When used to its fullest capability, social media can drive more reservations, more orders and ultimately more revenue for any hospitality operator.”

Crosta & Mollica showcase new products in popup restaurant

Modern Italian food brand, Crosta & Mollica, held its first pop-up restaurant consumer experience in London recently.

Open for two nights, the brand highlighted its restaurant-quality range of products by giving consumers the chance to try the product range at its finest. Tickets cost £10 per person, with all proceeds going to Crosta & Mollica’s long-standing charity partner, EMERGENCY UK.

The pop-up restaurant menu encapsulated Italy’s convivial spirit, with the finest ingredients and recipes that Crosta & Mollica says that it has spent the past 13 years travelling far and wide across the Italian countryside for.

Diners were able to enjoy a traditional Italian menu structure of aperitivi, antipasti, primi, secondi and dolci, accompanied by La Gioiosa Prosecco and a selection of Italian red and white wines, and on departure, guests were given an exclusive Crosta & Mollica goodie bag worth more than £35 to take home, including some of the brand’s Christmas products.

The consumer experience followed a flurry of recent launches from the Crosta & Mollica over 2022 with the menu including newly launched Tartufi gelato truffles and its most recent launchpasta and pasta sauces.

Main shop increase prompts reduced frequency in wholesaler depot visits versus pre-pandemic

There has been a notable uptick in wholesale visits that are driven by the main shop mission, across retail and foodservice, as revealed by the latest Lumina Intelligence’s Wholesale Market Report.

The main shop mission has indeed become the most popular among retailers, they report, and it has grown in importance over time, as the current economic outlook prompts retailers to avoid regular small purchases and opt for bigger top-up missions to mitigate the impact of the increasing costs. Playing into this trend, promo weeks and event days are being used to drive footfall and build loyalty, the researchers have found.

“Worsening cost pressures are prompting behavioural changes in wholesale customers. Both retailers and foodservice operators are opting for bigger, main shops to maximise savings. Lumina expects cost pressures to increase into the Winter months with a looming recession threatening a tough period, especially for the foodservice market,” commented insights manager, Katherine Prowse.

Growth in main shops, particularly for cash and carry visits, has driven a decline in frequency in 2022, they report. Retailer cash and carry frequency has declined by -10%, whilst foodservice cash and carry frequency is down -13% as operators manage costs. Within this overall decline, 19% of independents are visiting the wholesaler depot/Cash & Carry more frequently to avoid paying for delivery.

Foodservice focused wholesalers are expected to see strong growth as the sector recovers, whilst traditional wholesalers’ turnover growth slows following bumper 2020. Hybrid wholesaler, Morrisons, is expected to have grown its wholesale business by more than half from 2019 2022, following the acquisition of McColl’s convenience business, Lumina add.

CHAMPIONI TOPPINGS

Rudy’s Pizza is set to open its third Liverpool site

The neighbourhood pizzeria, Rudy’s Pizza Napoletana, will bring its relaxed dining concept to the former site of The Leather Satchel Company on the Royal Albert Dock in Liverpool this month.

Serving the classic Neapolitan pizza since 2015 from its original Rudy’s in Ancoats, Manchester, the popular pizzeria has since ventured out across the UK with sites in neighbouring cities Liverpool, Leeds, Sheffield and further afield in Birmingham and London.

Born out of passion for pizza, Rudy’s follows the authentic Neapolitan tradition of pizza making, serving classic recipes such as Marinara, Margherita and Calabrese – all originating from Naples, the birthplace of pizza. Their dough is made fresh daily using Caputo ‘00’ flour which ferments for at least 24 hours, alongside the best quality ingredients imported from Naples, including San Marzano tomatoes grown on fields next to Mount Vesuvius, and Fior di Latte mozzarella.

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

Emma Kidd, general manager of Rudy’s Albert Dock, said: “We look forward to opening our doors in the Royal Albert Dock... The team have loved serving our Neapolitan pizza in Liverpool, and we hope this new site will be another welcoming addition for the city.”

Major launch a new mushroom stock base in time for Veganuary

Stock and sauce manufacturer, Major, has added to its range of stock base pastes with a new, Vegan Society approved, mushroom flavour – adding an extra dimension for those creating a Veganuary specific menu, say the company.

Made using wild porcini mushrooms, the concentrated paste combines a strong aroma with a rich, deep, smooth flavour. By adding a real intensity to a dish, the mushroom stock base is designed to mix instantly, helping to deliver a consistent taste profile and thickness to a sauce, while helping to instantly bring a dish to life, claim Major.

Approved by both the Vegan and Vegetarian Societies, their Mushroom Stock Base is ideal for enhancing the flavour of dishes on menus throughout the year –especially those celebrating Veganuary, suggest Major. For added convenience, the stock is also made using a gluten-free recipe, contains no artificial additives, colours or preservatives and is suitable for those following a Halal diet.

Paul Saunders, marketing manager at Major commented: “According to a recent

YouGov survey, more than one in three of the UK’s adult population is interested to find out more about vegan living, while the same percentage believe that it’s ‘an admiral thing to do’. This focus on vegan diets is something that chefs across the sector should be taking note of ahead of Veganuary 2023... Made using porcini mushrooms, the paste has a rich, intense flavour and a wonderfully dark colour to add a real depth to any dish. Approved by the Vegan Society, the product is also allergen-free, giving a chef peace of mind and complete flexibility in a professional kitchen.”

Designed for chefs who don’t have the time needed to make their stocks from scratch, the Major say that their Stock Base Concentrated Range does not compromise on flavour thanks to its enriched high protein content and a focus on natural flavours. Added at any stage of the cooking process, the range has been optimised for sauces, soups, gravies, risottos, pies, stews and glazing, and is available in a 2x1kg pack size, with each 1kg tub having a yield of up to 50 litres. All Major products are clearly

labelled to show chefs they’re free from allergens at a glance, while the products come in a handy, resealable tub for greater shelf life and space optimisation in kitchen stores, point out the company.

In praise of pizza!

Organised by the Pizza Pasta & Italian Food Association, National Pizza Week, which took place from 21 to 27 November 2022, was sponsored by Stateside Foods and Caprinos, arriving in a timely manner for the World Cup and after the announcement of the winners of this year’s Pizza Pasta & Italian Food Awards (the “PAPAs”), and not least the winners of the yearly, and hotly contested, Pizza Chef of the Year Competition.

PIZZA PARTY

The annual event honours what has now become one of nation’s most well established and favourite meals by helping to celebrate pizza in all its cheesy, gooey glory, supporting retailers and food outlets to make a strong comeback and providing a muchneeded boost to the economy (Caprinos offering 15% discount on orders with a special Pizza Week code during the promotion, for example).

Throughout the week, the spotlight was on pizza with consumers, suppliers and businesses in the sector all

encouraged to celebrate by treating themselves to a piping hot slice of pizza and join in the fun.

Glanbia Cheese (pictured below), who supply a variety of cheese products to the pizza making sector, took the opportunity to have a pizza party at their offices in recognition of the pizzas they help to create.

PIZZA CHEF OF THE YEAR

It was Nicola Jackson-Jones from Two Cents Pizza who claimed the overall top prize of Pizza Chef of the Year this year with her extraordinary pizza, in the process demonstrating great skill, with complimenting flavours all arranged together with unrivalled precision and clearly making a very positive impression on the judges.

Nicola left her job in insurance after 18 years in order to open her own pizzeria, despite never previously having made a pizza from scratch. Swapping her desk job for her dream job, she bought a pizza oven but readily admits that her first attempts at pizza making were “awful”.

on to win the overall title.

After a few months of practice however, she opened Two Cents Pizza in Ormskirk in Lancashire, just seven or eight months just before the Coronavirus pandemic hit, teaming up with a local taxi driver during lockdown to deliver pizzas. Just three years later in 2021, she made it through to the live finals of the PAPA Awards where she received a ‘highly commended’ accolade.

At the end of May this year, Nicola took the decision to close the restaurant after three years trading, instead launching a luxury mobile catering service – still called Two Cents Pizza - from a converted horse box in a bid for a new challenge and more creative freedom.

A full list of this year’s winners can be found at https://itspizzaweek.com, as well as some of their winning recipes.

Nicola Jackson-Jones with Theo Randall after winning one of several categories in the Pizza Chef of the Year Competition before going

In the world of pizza, pasta and Italian food, November means one thing above all else: The PAPA Industry Awards Dinner. Hosted by Theo Randall and seasoned with some Irish wit from comedian Andrew Ryan, this year’s event was a night to remember.

Winners on the night showed the diversity of the sector, with big names such as Zizzi, Tesco and ALDI rubbing shoulders with remarkable independents like Taste of Italy and Pizza Triangle. There were personal triumphs too as Nicola Jackson-Jones claimed the title of Pizza Chef of the Year and Keith Griffiths was presented with the PAPA Industry Award.

One of the early awards was for Independent Pizza Restaurant and Sergiu Teaco, owner of Taste of Italy, who explained that winning it made for an emotional night for both him and his team. “We have a passion for quality and proper Italian food. We strive to put the best on our customers’ plates as a big thanks for choosing to eat at our pizzeria so, many thanks for this award,” he said.

Zizzi were the target of some gentle ribbing from cohost, comedian Andrew Ryan – a former Zizzi employee it turns out – but definitely had the last laugh as they came away with two awards. Kathryn Turner, director of food development told us that winning the Manufactured Pizza Award (Premium Category) was especially pleasing, saying: “Retail is a fairly new omnichannel for Zizzi, born out of lockdown, with Estom, so we are incredibly proud.”

Estom’s director of business development Leighton Jones added, “We are really made up with the award, the hard work pays off!”

Reflecting on Zizzi’s second award of the evening, Kathryn echoed this hard work theme in paying tribute to their team, adding: “The Italian Restaurant award means so much as it very much aligns with our Zizzi values of creating dining experiences that inspire, unite and fulfil. It has been such an incredibly tough few years for the industry and we are so thankful for all our teams for their continued support & incredible passion. It’s exciting to see what we’ve achieved together.”

Another big-name winner on the night was Domino’s whose director of procurement Ryan Whittaker said, “The Domino’s team present at the PAPA’s were thrilled to be recognised by winning the Pizza Delivery Chain award. It is testament to many people’s hard work, world class franchisee partners and some unsung heroes. We do not take accomplishments like this for granted, and we are truly humbled.”

At the other end of the scale in size, but every bit as worthy a winner is Pizza Triangle who won the Independent Pizza Delivery Store award. A thrilled Sapa Nurberdiyev told us, “Winning means a lot to us. Mainly because it shows that our hard work is recognized and appreciated, which is a huge boost to move forward and work even harder.”

One of the new awards on the night was the Italian Food Award and in the foodservice category, La Tua Pasta took the plaudits for their newly launched calamarata pasta. No stranger to success at the awards, a very pleased Bradlee Moore, design and marketing manager for the firm said, “In our endeavour to introduce only the very best and tastiest of Italian pasta to the UK, every PAPA award means the world to us - it’s a little bravissimo that energizes the team to continue innovating and sometimes ‘renovating’ - searching out rare shapes and recipes to re-introduce to the wider public! Thank you so much for recognizing our efforts - our team of pastai are super proud!”

The Convenience Store Pizza award winner was Co-op and we heard from Richard Dennett, category buying manager who said, “Co-op is delighted to win. The award is recognition for the continued hard work and efforts of the whole team over the past 12 months, which has seen our delicious, convenient pizza offer continue to grow market share in a very competitive and challenging category.”

With rail strikes, tube strikes and the challenges of employment shortages, not everyone could be at the

awards dinner in person. So winning came as a surprise in other ways. For instance, William Jack, the founder of Pizza Rebellion, our Business Innovation Award winner, got the news the morning after a busy shift.

“What an amazing surprise to wake up to this morning!” remarked William. “We would have absolutely loved to have picked up our award and attended the dinner, however at this stage we are just so tiny, 100% hands on making pizzas daily so we just couldn’t swing it! We’ve worked so hard to get to this stage and it means so much to receive this recognition. It really gives us all such a boost.”

Pizza Express received their Pizza Restaurant Chain Award a few days after the awards dinner – thanks to Joe Heather at Deliverect for doing the honours – and managing director Zoe Bowley commented, “Our team of 10,000 put so much care into creating beautiful pizzas every day and we’re all delighted to be recognised.”

North West Pizza were the winners of the PAPA Community Award but owner Mark Lunn was pressed into service on the night so couldn’t collect in person. However, the moment wasn’t lost entirely as Mark explains. “Nicola from Two Cents (that’s Nicola Jackson-Jones, the newly crowned Pizza Chef of the Year, Ed.) sent over a picture of the announcement, but I was deep in service and did not catch it until after a hugely busy shift and this was a very welcome surprise.

“We work hard with our local rural communities and this award means such a lot to us. Hope everyone had a great night.”

On that note back to the night itself where Danny Scobie of Scotmid Co-operative turned the congratulations back on the PAPA team in commenting on his company winning the regional category of the Convenience Store Pizza Award. “Many thanks for the congratulations and for all the hard work involved in delivering an amazing evening,” he said, before adding, “Made even better by our win!”

Certainly, this year’s awards were a special night and we’ll be doing it all again next year!

PIZZA CHEF of the year 2022

Her ‘Cheesy and Onion’ pizza scooped her the overall title as well as winning the Futura Foods IQF Burrata Cheese Pizza category at this year’s competition. Nicola’s ‘Triple Pep’ pizza also beat out the rest of the competition out in the Danish Crown SuperTops Pepperoni Pizza category.

Meanwhile, previous winner Dan Hall from Mozzafella claimed the prize in the Whitworth Bros New York Style category with his ‘Pie in the SkyClassic NY Cheese Pizza’

About Nicola Nicola left her job in insurance after 18 years to open her own pizzeria, despite never previously having made a pizza from scratch. Swapping her desk job for her dream job, she bought a pizza oven but readily admits that her first attempts at pizza making were ‘awful’.

After a few months of practice however, she opened Two Cents Pizza in Ormskirk, and in 2021, Nicola made it through to the live finals of the competition, where she received a ‘highly commended’ accolade and has followed that up by claiming the Pizza Chef of the Year title in 2022.

The Competition

This year, the competition finals were held at the inaugural ‘Italian Show - Pizza Edition’ at London’s Porchester Hall. The finalists’ pizzas were judged by a panel of industry experts including celebrity chef Theo Randall, chef & restaurateur (head judge), Enzo Oliveri – chef & restaurateur, Marco Fuso – pizza chef and founder of Marco Fuso Pizza Consultancy and Michael Eyre – product director, Jestic.

PAPA director Jim Winship said, “Winners are judged on innovation, commercial viability and of course, taste, across three categories with one overall winner taking the title of Pizza Chef of the Year. This year, the standards were extremely high, but the judges were particularly impressed by Nicola’s creative skills, winning her two categories as well as the overall ‘Pizza Chef of the Year’ title.

Nicola Jackson-Jones wowed the panel of judges, which included celebrity chef Theo Randall, with her entries, winning not one but two categories, as well as the coveted overall title of Pizza Chef of the Year.

Triple Pep Nicola Jackson-Jones from Two Cents Pizza

Danish Crown SuperTops Pepperoni Pizza category

The Cheesy & Onion Nicola Jackson-Jones from Two Cents Pizza

Futura Foods IQF Burrata Cheese Pizza category

Pie in the Sky - Classic NY Cheese Pizza Dan Hall from MozzaFella

Whitworth Bros. New York Style Pizza category

SEASON’S

Tony Macaroni. Accepting the award: Simone Petullà, Giuseppe Cafaro & Fabio Conte

North West Pizza. Accepting the award: Clare Benfield from Pizza, Pasta & Italian Food Magazine

ALDI.

the award: Katy Patterson & Megan Bartliff

Express

the award: Arslan Sharif Pizza Rebellion - Pizza Vending Machine

the award: Andrew Emery from PAPA

ALDI. Accepting the award: Katy Patterson & Megan Bartliff Lidl. Accepting the award: Stephen Herring from Diversified Communications

Taste of Italy – Chelmsford Accepting the award: Sergiu Teacu

Tesco - Finest Pork Sausage Ragu with Pasta. Accpting the award: Lucy Newman, Tesco & Lucie Hopkins, Greencore

All about the pizza!

All about the pizza!

JOINT COLLABORATION

The Italian Show - Pizza Edition is a project of I Love Italian Food realised in collaboration with Federazione Italiana Cuochi UK Delegation and its president, Enzo Oliveri, thanks to the support of its main partners, Scuola Italiana Pizzaioli and the Pizza Pasta & Italian Food Association.

I Love Italian Food is an international network that promotes and defends the true Italian food and wine culture; a community that since 2015 has reached more than three billion digital contacts worldwide. With its network of professionals, it produces

content for the narration of Italian food, organises international events to create dialogue with professionals and supports research and training initiatives to teach Italian products and cuisine to international professionals; I Love Italian Food having been created to promote authentic Italian food, with affection.

Other partners in the event included Le 5 Stagioni, Latteria Sorrentina, Molino Caputo and Sella & Mosca. Technical and media partners included White’s, GIMetal, Goldplast, Whitco, La Tua Pasta, Carnevale, Pizza, Pasta & Italian Food magazine and London One Radio.

A great number of pizza professionals gathered at Porchester Hall in London on 11 October 2022 to take part in The Italian Show - Pizza Edition – where, needless to say, pizza took centre stage.

The event, which had already taken place last May, was this time dedicated entirely to the story of the pizza supply chain, with many educational opportunities and presentations taking place throughout the day. It played host to over 900 visitors during the day, including chefs, pizza makers, restaurateurs, sommeliers, distributors, journalists, institutions and many other industry operator

In the rich schedule of presentations, the masterclasses held by Scuola Italiana Pizzaioli, together with master pizza makers Tiziano De Filippis, Graziano Bertuzzo, Davide D’Auria were very much appreciated by visitors, being dedicated to telling the story of the art of pizza and its secrets - from the contemporary Neapolitan pizza to the new trend of pizza al padellino, without forgetting the traditional pizza in pala alla romana.

On stage, there was great entertainment with the longawaited show cooking of Davide Civitiello - ambassador for Mulino Caputo and head pizzaiolo of the Rossopomodoro chain – as well as the performance of Giorgio Riggio, world champion of artistic pizza, who surprised all guests with an acrobatic pizza performance that went viral on social networks.

Visitors were able to come into contact not only with producers of flour, extra virgin olive oil, mozzarella and all the ingredients that make up an authentic Italian pizza, but also with producers and distributors of wine - all strictly Italian - ice cream and coffee.

COMPETITIONS

The Italian Show - Pizza Edition also hosted two competitions, one dedicated, naturally, to pizza and one to pasta.

The Pizza, Pasta and Italian Food Association organised the thirty third edition of its well established PAPA Awards this year, with the Pizza Chef of the Year competition taking place right inside I Love Italian Foods’ show with three hours of competitions seeing numerous pizza makers compete before being awarded the best pizza makers in the UK, judged by an impressive jury composed of Theo Randall, Enzo Oliveri, Marco Fuso, Michael Eyre (Jestic), Mark Humphreys (Futura Foods), Kim Markwood (Danish Crown), Gary Somers (Whitworth), and, in the pasta competition, Carmelo Carnevale (president of the Italian Culinary Consortium and executive chef & director ChefMéd).

Organised by the FIC UK, the Pasta Chef Competition also took place at the show, awarding the Best Pasta Chef in the UK title to Antonio Alderuccio (pictured, left, below, alongside Enzo Oliveri), executive chef of the Plant Based restaurant in London.

WATCH THIS SPACE

A successful edition, a further event is already being planned for the autumn of 2023…

Wi ing CH SES

Wi ing CH SES

The world of Italian cheese continues to offer the sector some real greats for operators and consumers alike to utilise across their menus, not least because they represent true and authentic, Italian cuisine.

IN DEMAND

Earlier this year, Futura Foods - the team behind the UK’s well-known Greek and Cypriot cheese brand YAMAS! - launched a family of Italian dairy products under a distinctive new brand for UK convenience retail.

RAGAZZI!, coming from an Italian phrase used to address a group of familiar people (similar to Brits saying “hey guys”, made its debut in SPAR stores across the

South West with a focus on provenance and quality, and featuring premium Italian classics in convenient and accessible formats for consumers.

The range includes Parmigiano Reggiano DOP in both wedge and grated formats, a creamy mozzarella ball and bite-sized pearls, as well as a classic hard cheese shaker for adding those finishing touches to dishes like spaghetti Bolognese. Products come from carefully

selected partner dairies across Italy, report Futura, each demonstrating a passion for their craft and years of experience.

Italian food remains a staple within UK households, with research from Hello Fresh this year confirming that “Italian food is the most popular for the second year running”. It looks set to remain this way with research from thefoodpeople™ (2022-23 UK Trends) reporting that Italian cuisine ranks highest for both “mass appeal” and in “evidence of trend setting influence”.

Furthermore, speciality hard cheese is a growth area within UK retail with Nielsen data (4 Weeks to 27 August 2022) showing that the category grew by 6.5%. Add in the Parmigiano Reggiano Consortium reporting the British consumed over 150,000 wheels of the cheese through 2021, and UK sales were up a further 7.3% in the first quarter of this year, making it the perfect opportunity for retailers to expand their offering, suggest Futura.

“RAGAZZI! now gives consumers a fantastic option on the shelves. It is perfectly positioned between the market leading brand and own label, in ideal formats for convenience,” says Rhian Kinman, senior marketing manager for Futura Foods.

The RAGAZZI! design is eye catching too, with the dark base colour, engaging product usage, and Italian references standing out in the category fixtures, having also already impressed the judges at the 2022 International Cheese and Dairy Awards by picking up a silver award in the Branded Retail Prepack Presentation Class.

GREAT TASTE AWARD WINS

C Carnevale Ltd, a well-known, familyrun business which has now been manufacturing specialist Italian cheese and meat products since 1966 in London, with Carmine Carnevale himself making mozzarella and ricotta cheese at the outset, secured recognition for two of its cheeses – ricotta and fiordilatte – with wins in this year’s Great Taste Awards (a three gold star for its ricotta and a one gold star for its fiordilatte taglio Napoli).

The company now make their products in a dedicated production facility at its Valerio production plant in Bedford, with a team of dairy specialists and Carmine Carnevale (now 81 years of age) involved personally in the development of these cheeses.

Carmine Carnevale emigrated to the UK from a village called Capracotta in Molise, Southern Italy, having learnt how to make mozzarella and ricotta in his homeland and then transferring his knowledge and production techniques when making these products in London using fresh British milk. He was working at a dairy in London owned by the widow of Mario Zampi (a famous film producer of the 1960s), and when she sold the business, he decided to set up his own fiordilatte and ricotta production, along with his brother.

“It is truly a great honour to win such an accolade for a specialist cheese that was one of the core products when Carmine started the business over sixty years ago. The fact that he, the owner, is still directly involved in its production and the development of its taste and texture

is testament to the years of hard work and expertise that are behind its production,” says Maurizio Valerio.

Valerio’s is a specialist manufacturer of mozzarella and ricotta cheese, based in the market town of Bedford, and was established over 60 years ago, operating from its dedicated Bedfordshire dairy.

They produce a unique range of premium Italian cheeses using fresh UK milk, and ranging from mozzarella, bocconcini and fiordilatte to pizza cheese, burrata, stracciatella and ricotta. All products are produced daily in a modern, BRC AA-Grade accredited plant, from UK Farm Assured and Red Tractor approved milk, say the company, and the majority of their cheese is made to order, thus

CHEESE

maximising shelf-life and freshness, with order lead times of as little as two working days, and delivered nationally.

“Our newest product, fiordilatte cheese, is ideally suited for wood fired ovens and available in 275g balls, shredded, julienne style or cubed,” explains Maurizio Valerio.

“This product is manufactured using traditional, Southern Italian techniques and is fresher and softer than pizza cheese. It melts slightly quicker, but the flavour profile once cooked

CONSISTENCY

Eurilait, one of the UK’s major suppliers of high quality dairy products to the UK retail, industrial and foodservice markets has become well known for its Maestrella brand of mozzarella.

This product became one of the leading mozzarellas for professionals in France and is now supplied to more than 60 countries worldwide, the company report, with the aim of offering quality, consistency and expertise. As a co-operative member too, Eurilait also point out that they are committed and dedicated to responsible cow’s milk practices which defend animal welfare.

With a wide range of different formats and melting properties, Maestrella has been created to deliver a quality mozzarella for the industry as a whole, with the aim of bringing tastiness and authenticity to a variety of applications. What’s more, this mozzarella can be used in wood, deck and conveyor ovens to give a different cooking, depending on what you are seeking to achieve in your recipes, say Eurilait. Needless to say, the possibilities are endless for recipes that can be made with this mozzarella, with Eurilait working closely with its partners to satisfy the tastes and habits of mozzarella eaters all over the country and beyond.

“We here at Eurilait are proud of our cooperative values, to be able to offer operators the best Mozzarella on the market. Maestrella offers us a wide range of mozzarella recipe opportunities to be able to satisfy the tastes and habits of mozzarella eaters all over the world,” says Rocky Page, food service and industrial controller at Eurilait.

is where consumers will note the difference of a fuller, more unique taste due to its long fermentation time. The result is a more genuine flavoured product whose performance, we feel, far exceeds that of many mozzarellas currently available on the market, and with the unique selling point being that it is Red Tractor approved.

“All products are made from fresh British milk on a daily basis and are available in a variety of pack sizes, tailor-made for individual requirements.”

SEEKING INSPIRATION?

Using a recipe created by monks almost 1,000 years ago, Grana Padano PDO is made exclusively from raw, Italian milk from the production area, which is partially skimmed by natural surface skimming. Naturally lactose-free due to its artisanal production and long ageing process, Grana Padano also possesses unique nutritional features such as quality proteins, vitamins and mineral salts, especially calcium. From a nutritional perspective, 50g of Grana Padano provides 600mg of calcium, which is 60% of an adult’s and 50% of an adolescent’s requirement.

To many food lovers a good quality cheese such as Grana Padano PDO has the same indulgence factor as chocolate but without the sugar. With the added benefit of cheese pairing well with beer, wine, cider and many alcohol-free alternatives, it’s surely a menu must-have for Valentine’s Day? The chefs at Grana Padano PDO certainly think so, having come up with some recipe ideas in preparation for the occasion early next year.

Grana Padano Ciabatta dumplings with avocado, Amalfi lemon and chilli dip will transport you to relaxed lunches enjoyed in the Italian sunshine, they propose. Whereas for a taste of Italian street food, cacio e pepe pasta “frittatine” with Grana Padano are crispy, delightful and surprisingly simple to make, while Grana Padano cheese and nutmeg puffs offer a comforting start to any dinner when enjoyed with a favourite tipple. And for starter or main, Aubergine Milanese with Grana Padano hot espuma offers a lovely contrast of textures and flavours, they suggest.

Alternatively, and less challenging to make, advise Grana Padano’s chefs, is aged Grana Padano and pumpkin gnocchi as a delicious and simple main course (chef’s tip - save time by making the mashed potatoes in advance). For confident cooks who really want to go to town, Grana Padano agnolotti cacio e pepe is perfect for the wow factor, they add.

Cheese is often the perfect way to end a meal, but Grana Padano also has some inspiration for those with a sweet tooth. Grana Padano Riserva soufflé with fruit mustard and poached pears is perfect for discerning taste buds, they feel. Looking to impress with your presentation? Grana Padano cheesecake with lemon and figs looks as beautiful as it tastes, they claim.

This authentic and versatile ingredient is verified by the presence of the Grana Padano yellow lozenge and PDO trademark, the famous Grana Padano PDO ‘triangles’ being widely available at most supermarkets, and eighth, quarter, half and full wheels from a range of specialists such as Carnevale, MarcoAlimentari and Fine and Wild (for more information and recipe ideas, visit www.granapadano.it).

Thewood-fired

way

allimportant authenticity and ‘wow’ factor.

DESIRABLE

‘’Wood-fired pizza ovens are an extremely desirable piece of equipment. Undoubtedly, the unique smoky taste is an attractive and distinctive feature of woodfired pizza ovens, not to mention the rustic look and deep flavours which can be a USP for any pizza establishment,” says Michael Eyre, culinary director at wood-fired oven supplier, Jestic Foodservice Solutions, and judge in PAPA’s recent Pizza Chef of the Year competition.

“Jestic Foodservice Solutions offers two leading wood-fired pizza ranges, the first from Wood Stone and the second one from Italian brand Alfa Pro. A stand-out, wood-fired pizza range comes from Wood Stone, whose reputation for stone hearth

ovens now spans over a 25-year history. “Technologically advanced ceramics meet engineering expertise which are coupled with high quality construction techniques. The Wood Stone Mountain Series and Traditional Series, for example, are two premium ranges ideal for larger establishments with high production who would like a show-stopping wood-fired oven.

“Both ovens are DEFRA-approved with handcrafted beauty on the outside and Wood Stone quality on the inside. Wood Stone’s cooking surface is a single piece of high-temperature, refractory ceramic versus old-style multi-piece brick and tile floors, enabling a higher production and a better-quality product. Moreover, the Mountain Series feature high ceilings (over 20 inches) providing greater dome stability and more thermal headspace.

“With more than 45 years of experience in the industry, Alfa Pro pizza ovens are perfect for establishments who need flexibility and have an extensive portfolio that allows customisation based on customer needs. Alfa Pro Ovens can reach temperatures of 500°C in as little as 15 minutes, which means that the cooking time is considerably reduced.

“The Alfa Pro Quattro model is perfectly designed to be used for outside catering too, or within a food truck and

allows 60 pizzas to be cooked per hour, whilst for more volume the Alfa Pro Quick model bakes 110 pizzas an hour. For even larger establishments, the Alfa Pro Opera model is ideal for customers who want a professional oven that offers a traditional bake but with a modern twist. Plus, its lightweight, stainless-steel dome can help businesses save on fuel costs.”

Alfa Pro ovens also feature a unique, patented Forninox™ technology, point out Jestic, as well as combining strong, stainless steel with touch-refractory tiles, to achieve a lightweight and highly durable commercial oven. But what to consider when installing one and whether or not ‘it’s right for you’?

INSTALLATION CONSIDERATIONS

‘’Operators should look at various factors such as local restrictions, type of business, premises, and operational considerations such as fuel source, training staff in achieving the best results, and capacity during peak hours, to name a few,” advises Michael Eyre.

“Choosing a pizza oven can be a bit overwhelming, however our awardwinning Jestic Training and Culinary Team fully supports our customers with a 360-degree approach from start to finish.

“We offer tailored training sessions on the equipment we supply, hosted in our development kitchens, or delivered on-site. These sessions ensure our customers get the most from the equipment, and we offer help with the principles of a style of cooking or developing on their menu too. Our training can transform the way operators use their equipment, and the

Not for everyone, but very definitely for the increasing number of Neapolitan-style pizza-focused operators the UK is now blessed with, wood-fired ovens need careful consideration but can be relied upon to deliver when it comes to that

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: www.exodraft.co.uk/pizza

Your energy. Optimized.

benefits they receive, both operationally and financially.”

And any tips for when up and running? ‘’Our chef’s tip is all about starting close to the fire, then turn and finish away from the fire, keeping the landing zone clear for the next delicious pizza,” says Michael Eyre.

“You will need some time to find the ‘sweet spot’, but what can be better than that bubbly crust? Also, choose the right type of wood depending on what flavours you would like to achieve, and store it correctly to avoid damp.’’

THE HOME BAKED PIZZA CRAZE

Lockdown saw a surge in people taking up new hobbies, with many discovering an appetite for at-home cooking, pizzaioli and at-home pizza making!

Pizza ovens have since become the must-have garden accessory, with pizza lovers continuing to look for ways to make restaurant-quality pizza from the comfort of their own homes. Over the past year,

pizza oven company, Ooni, reports that it has seen a substantial increase in online searches for “outdoor pizza oven” and has also experienced rapid growth in its own online community of pizza-makers.

Ooni was founded by husband and wife team Kristian Tapaninaho and Darina Garland in 2012 and has gone on to revolutionise the outdoor cooking landscape ever since. Now known for bringing portable pizza ovens to pizza lovers across the world, Ooni has continued to define its category and be at the forefront of the global pizza-making trend.

Launched last year, Ooni’s Karu 16 Multi-Fuel Pizza Oven (pictured above), for example, can be wood-fired, gas-powered or charcoal-fuelled, and is suitable for year-round outdoor cooking, allowing pizza lovers to host alfresco pizza parties regardless of the weather. Better yet, the Karu 16 provides a large cooking area, amazing heat retention, a glass door to monitor the bake, and is the first and only

domestic oven certified by the AVPN - the True Neapolitan Pizza Association - as being capable of baking authentic Neapolitan pizza.

As well as providing premium ovens, Ooni also has a comprehensive range of complementary accessories and even the high quality ingredients necessary to help home-based pizza makers up their pizzamaking game. From the grocery bundles which consist of the very best, authentic pizza ingredient brands, to the recently launched Ooni Pizza Steel and Ooni Folding Table, Ooni is rapidly becoming a one-stop shop when it comes to making authentic pizza at home.

“At Ooni, we strive to give everyone the tools they need to make authentic, Neapolitan-style pizza at home,” says Darina Garland, co-founder and co-CEO of Ooni. “This desire to make delicious pizzas, quickly and easily is a rising trend that we hope is here to stay! So, whether you are new to the craft or an aspiring pizzaiolo, our innovative ovens, high quality accessories and delicious groceries are there to help everybody make great pizza with ease.”

WELSH WOOD-FIRED PIZZA WIZARDRY

Born in 2014, Ffwrnes (pictured below) was made from the love of pizza; specifically, Neapolitan pizza, and combining traditional Italian know-how and the best produce Wales has to offer. They exemplify the dedication of many who have become enthused by the craft of authentic pizza production.

They began their pizza journey with their trusty friend Smokey Pete - a threewheeled van with a fire in his belly and the gift of making amazing pizza! Indeed, you may well have seen them in the BBC

© David Thompson

© David Thompson

NOT FOR YOU?

“While the popularity of wood-fired pizza ovens can’t be doubted, there are often situations for commercial premises where due to local legislative limitations or issues with appropriate extraction/ dealing with fumes where a wood fired option is not suitable,” points out Phil Dixon of General Catering Solutions.

“For this reason, manufacturers have looked to create electric powered pizza ovens designed to achieve the same results. One such option has been developed by Pizza Group who are distributed by Doncaster-based General Catering Solutions in the UK. This model is called the 550 and has been designed and developed to be the ideal electric alternative.

“Offering high temperatures in the chamber and accurate control of the heating zone, you have complete control front to back. The internal structure is completely covered in stone ensuring that authentic taste and flavour. This is then combined with a variable speed hood to the top and a controlled temperature proofer to the bottom making a truly multifunction option. While wood-fired ovens are the go-to options for many, if required there are some great electric alternatives.”

series Pizza Boys (the ultimate foodie road trip where Smokey Pete was taken across Europe to compete at the Pizza World Championships).

Needless to say, their dough is traditional Neapolitan, always homemade and topped with San Marzano tomatoes - a must for true Neapolitan pizza. Their toppings come from a variety of brilliant producers that span the length and breadth of Wales, they report, and why not when Wales boasts some exceptional local resources and independent producers? Finally, their pizzas are then cooked to perfection in just 90 seconds.

Ffwrnes’ dedicated pizza makers – Jez and Ieuan - say that they will be opening an actual restaurant in Cardiff sometime in 2023 (Ffwrnes Pizza can currently be found operating from Cardiff Market on the top floor).

STAYING COMPLIANT

When using a wood-fired oven, restaurant and pizzeria owners are urged not to fall foul of environmental law, or health and safety principles, just to save money during the economic crisis.

Wood fuel supplier, Logs Direct, reminds hospitality-sector businesses that it is illegal to buy any wood that does not carry a Ready to Burn logo, unless it is being sold in quantities of over 2m3, with the buyer having the intention of fully seasoning it for at least 12 months (or two summers) before use.

Logs Direct highlights that, although it has been illegal to sell lower volumes of non-compliant wood, which does not carry the Ready to Burn logo, since May 2021, non-compliant wood is still available online and from many local retailers, and being tempted to buy and burn such wood could leave a hospitality provider in hot water, should environmental officers find out, they point out. With growing environmental awareness in society too, it is also possible that a customer could turn whistle-blower and highlight that the wood being burned is not compliant, they feel.

In addition, if wood is burned in a wood-fired or gas-fired pizza oven, it should be free from harmful contaminants, natural or chemical-based, that could taint

food and cause health issues. To ensure this, owners of such ovens should, at the very least, burn kiln-dried wood, and to be extra safe, they should burn wood free of any glues or chemicals and which has been designed to be completely food-safe, the firm advise.

Here, a virgin beech briquette, such as Logs Direct’s Leonardo, can help out by keeping food tasting as it should, at the same time helping the chef control oven temperature in an optimal way, claim the company. Logs Direct’s flexible Italian range includes dense virgin beech Piccolo logs, meaning a chef can also keep wood fuel costs down, by adding just a little extra wood, as and when necessary, to keep the oven up to temperature. A chef could also use a Logs Direct natural Eco-firelighter to get the fire started.

“With many restaurant owners looking to reduce their electricity and gas consumption, wood fuel is becoming highly attractive as a cooking energy source,” says reports Logs Direct’s sales director, Stephen Talbot (pictured).

“Many restaurants are considering how to fit wood-fired ovens that will not only cook menu items such as pizzas but many other dishes besides.

“What we need to ensure is that these new entrants to the wood-fired world understand the regulations and do not fall foul of them. We would urge chefs to do their research, not be tempted to buy uncertified wood – which could lead to their oven being shut down – and to make sure that they get the very best calorific value from their wood, to keep costs under control.”

Blackwood Ovens Deliverect

Blackwood Ovens are a proud UK manufacturer and are based in Oldham, Manchester. They specialise in all things wood, fire, and smoke for the hospitality industry, and also manufacture low-carbon, eco-friendly pizza ovens, load and leave commercial smokers, low-energy robata grills and more.

Sustainability is at the heart of the Blackwood Oven ranges. Using recycled materials and low-energy technology to reduce carbon, costs and energy. Built from quality steel and designed to last, this range of wood-burning equipment has been designed with the busy operator in mind.

Blackwood Ovens offer free demo days and equipment training in their live demonstration kitchen.

They have provided equipment for many well-known restaurants such as Hickory’s Smoke House, Merlin Entertainments, Bert’s Pizza and Gelato, Brew dog, Reds True BBQ, and many more.

Product list:

Eco-friendly, low carbon pizza ovens

Low energy robata grills Load and leave smokers

Contact and enquire today:

Markelle Wraxall

Business Development Manager

Blackwood Ovens

Albert House, Albert Street, Hollinwood, Failsworth, Oldham, Greater Manchester OL8 3QP. sales@blackwoodovens.com www.blackwoodovens.com Call: 07889 533499

Charcoal ovens

Hickory grills

Humidified holding cabinets Woodchips, rubs, and sauces.

Deliverect connects third-party delivery platforms (such as Uber Eats, Just Eat, Deliveroo, etc.) and food businesses around the globe. They’re neither a delivery provider, nor a POS system - they bridge the gap between them. To help businesses manage their food delivery and takeaway operations more efficiently, they integrate their food ordering channels into their existing POS. With all online orders centrally managed, businesses can increase operational efficiency and ramp up customer satisfaction. Their software saves customers time and money, to focus on doing the things they love to do - serve great food!

Operating in over 40 markets around the world, Deliverect is trusted by restaurants such as KFC, Burger King, Pret, Caffè Nero and Unilever, as well as small and midsize restaurants and dark kitchens around the world.

Their mission is to be the backbone of on-demand food and help businesses to connect with their customers and help them thrive online. They currently work with 32,000 restaurants globally.

To find out more information, visit https://tinyurl.com/a6bt9vny

Deliverect 8 Northumberland Avenue, London WC2N 5BY www.deliverect.com

NEW PRODUCT

Aquilo pizza fridges promise high spec efficiency

Aquilo Refrigeration’s pizza fridge range comprises four models, all offering a generous capacity for holding pizza dough and all with a cool, rimmed, granite top that’s perfect for preparation, and they’re equally suitable for bread-making and pastry work too.

With two static cooled and two ventilated models, internal capacities range from 302 litres to 635 litres. All models are gastronorm compatible and each can accommodate a sizeable number of full or half size pizza dough boxes.

Their durable, AIS 304 stainless steel construction, both externally and internally,

enables them to withstand the rigours of the busiest kitchens. Their temperature range can be set between +2C° and +8C° with a digital display constantly showing the current internal temperature. Meanwhile the autodefrost and auto-evaporation of condensation water feature guarantees that dough is held at the perfect level of humidity. Also, the two ventilated models have the additional feature of self-closing doors to ensure there’s no chance of them accidentally being left ajar.

Aquilo’s pizza fridges utilise R290 hydrocarbon refrigerant which is considered to be the most eco-friendly option currently

available with no ozone depleting effect and a negligible GWP. Also, because R290 absorbs residual heat very efficiently, temperature recovery time is faster meaning that the demand for energy is reduced.

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

How restaurants can retain diners amid the cost of living crisis

BACKGROUND

SevenRooms is a guest experience and retention platform that helps hospitality operators unlock the full revenue potential of their data. From neighbourhood restaurants and bars to international, multi-concept hospitality groups, the end-to-end platform enables operators to build direct guest relationships, deliver exceptional experiences, and, ultimately, bring guests back. The full suite of products includes reservation, waitlist and table management, online ordering, review aggregation and marketing automation.

Founded in 2011 and venturebacked by Amazon, Comcast Ventures, Highgate Ventures and Providence Strategic Growth, SevenRooms has dining, hotel F&B, nightlife and entertainment clients globally, including Bloomin’ Brands, MGM Resorts International, Mandarin Oriental Hotel Group, The Cosmopolitan of Las Vegas, Jumeirah Group, Wolfgang Puck, Michael Mina, LDV Hospitality, Zuma, Altamarea Group, AELTC, D&D London, JKS Restaurants, Marcus Wareing Restaurants, Dishoom, Corbin & King, Live Nation and Topgolf.

RETAINING CUSTOM

According to new forecasts from IGD’s Eating In Vs. Eating Out Report, nearly 90% of consumers will be looking to save money when eating out next year as disposable income falls. With a challenging year undoubtedly ahead for the hospitality sector, operators must do all they can to get a greater number of guests through their doors, more often.

Restaurants that create unique and personalised offerings to attract consumers and provide meaningful, stand-out experiences that encourage them to re-book will win out when it comes to forging strong relationships.

Technology and customer data have a huge role to play in enabling them to do this effectively to drive loyalty. With fewer resources than ever before, hospitality operators that leverage important insights about their guests will be able to do more with less and keep guests coming back.

CAPTURING VALUABLE INSIGHTS –AND SOME PRE-VISIT REVENUE

Each time someone enters a restaurant, joins an online waitlist, makes a reservation, or places an order, there are new opportunities to gain useful insights about that guest.

These data points tell operators something new about a guest’s dining experience, including likes, dislikes, ‘niceto-haves’ and necessities. This can all help to give them a greater understanding of why a guest has chosen their venue, how they might tailor future experiences, or whether there might be relevant bespoke promotions that would encourage them to return more frequently.

What’s more, technology is giving operators the opportunity to introduce policies that can maximise takings before guests even come through the door. Optimising reservations, for example, enables them to create a better online experience for guests, like pre-selling bottles of champagne or a wine pairing ahead of the visit, or giving guests the ability to share any allergies or special occasions they’re celebrating.

Danilo Mangano (pictured left), managing director, international, at guest experience and retention platform, SevenRooms, shares his views.

TAPPING INTO TRENDS

As we look towards the year ahead, venues must look to expand their customer base by demonstrating an ability to adapt to consumer trends.

Social media is having a profound impact on the ways in which diners choose and book an establishment to dine at. We have seen the popularity that ‘going viral’ on platforms such as TikTok can bring – particularly with younger diners – but as yet many restaurants have been slow to convert social media fame to bookings.

SevenRooms’ research found that almost two-thirds (59%) of restaurants don’t take reservations through social media. 58% of Gen Z say they would visit more restaurants they found through social media if they could book there and then – so it’s clear that leveraging the power of social to boost bookings will help operators to tap into additional streams of revenue.

For restaurants, ensuring they capture bookings is as easy as enabling a ‘reserve’ or ‘book now’ button on their Instagram or Facebook page. When linked through to a direct booking platform, reservations can be set up and taken through social media in a matter of minutes.

DELIVERING A 5* EXPERIENCE EVERY TIME

Accumulating customer information is essential, and drawing upon in-person interactions is a great place to start.

At a restaurant, the front of house staff may know a select group of regulars, from what their favourite dishes are to where they prefer to be seated. Getting to know more diners on that level is possible with the help of technology - guest management platforms that enable the ownership and capture of data can be vital in making the guest experience more memorable for guests.

Venues can use data insights to make dining experiences feel special and personal for everyone who walks through the door. Showing diners to a corner table because that’s where they’re happiest or having their favourite aperitif waiting for them when they arrive are just some of the curated touchpoints that foster guest loyalty.

With the right data and tools in place, operators can even serve up a personalised menu on a guest’s smartphone that highlights their favourite dishes while automatically removing those containing allergens. By doing this, venues are creating a unique, highly personalised experience that will keep a guest coming back time and again. This is particularly valuable in a time where meals out are increasingly a special treat rather than a weekly occurrence – the small touches make up a huge part of what makes a restaurant experience special and enjoyable.

KEEP THEM COMING BACK

Customer loyalty is rarely built on a single visit; long-term profitability relies on regulars. In fact, studies have shown that it can be up to seven times more expensive to gain a new customer than to retain an existing one, making repeat guests the key to future success.

Guest relationships don’t end when the bill is paid - leveraging data to keep customers engaged after their dining experience is crucial to enticing them back. Following up with a well-timed and relevant marketing email demonstrates that the restaurant values their custom and serves to keep them front of mind for diners looking to enjoy the experience again or to recommend to friends, family, or colleagues.

Platforms that can automate this marketing based on the date of a guest’s last visit or perhaps an upcoming birthday are even more likely to have a positive impact, bringing customers through the door without staff having to lift a finger.

For example, many restaurants are currently promoting New Year’s Eve events. With guest order data, operators can create a segment for champagne drinkers and lure them in with a free glass of their favourite. Or, looking further in the future, guests can be invited to celebrate their next birthday or anniversary with a bottle on the house. The key to higher email open rates and repeat business is relevance, and guest data provides a 360° view into what guests want and will come back for.

We are entering an era of hospitality where repeat visits matter more than ever. As consumers tighten their belts, the venues that provide unmissable experiences will be in a stronger position to navigate the challenges ahead. The options are endless for restaurants to use customer data and technology to personalise the experience to drive loyalty, repeat business and revenue. Being able to capture valuable insights and use these to build direct and meaningful guest relationships will be fundamental as we move into 2023 and beyond.

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 con dent in recommending them.

The Pizza Pasta & Italian Food Association, Engine Rooms Station Road, Chepstow NP16 5PB Telephone: 01291 636335 or email kevin@jandmgroup.co.uk

999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH

Contact: Homayoun Aminnia Tel: 01708 558885 Fax: 01708 555022 sales@999pizzatoppings.com

ADM Milling UK Ltd.

Hyatt Place, 50-60 Broom eld Road, Chelmsford, Essex CM1 1SW

Contact: Laura Passingham Tel: 01277 262525 sales4 our@adm.com https://www.4 our.co.uk/

Allied Mills Ltd.

Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR

Contact: Chris Brown Tel: 01375 363100 Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk

Alphin Pans

Oakdale Mill, Delph New Road, Delph, Nr Oldham OL3 5BY

Contact: Liz Crossland Tel: 01457 872486 sales@alphin.co.uk www.alphin.co.uk

Bellavita Expo Ltd.

11C Dock Street, London E1 8JN

Contact: Stanislava Blagoeva Tel: 020 7352 4356 slava@interexpos.com www.pizzapastashow.com

Blackwood Ovens

Albert House, Albert Street, Hollinwood, Failsworth, Oldham, Greater Manchester OL8 3QP

Contact: Markelle Wraxall Tel: 0161 684 4377 markelle@blackwoodovens.com

www.blackwoodovens.com

Continental Quattro Stagioni Trafalgar Mills, Leeds Road, Hudders eld, West Yorkshire HD2 1YY

Contact: Mr Roberto Giacobbi Tel: 01484 538333

r.giacobbi@continental-wine.co.uk www.continental-food.co.uk

Conveni

Willige Laagt 2, 5757 PZ Liessel

The Netherlands Contact Noel Reidy Tel; +44 7903 526 457 +31 (0) 493 348 700 noel.reidy@conveni.nl info@conveni.nl

Eurilait Ltd

Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ

Contact: Andrew Ford Tel: 01749 838108 andrewford@eurilait.co.uk www.eurilait.co.uk

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

Just-Eat.co.uk Ltd.

Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN

Contact: Paul Gri th Tel: 0208 7362001 b2bmarketing@just-eat.co.uk www.restaurants.just-eat.co.uk

Leathams PLC

227-255, Ilderton Road, London, SE15 1NS

Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com

Nutritics

22c Town Centre Mall, Main Street, Swords, Co Dublin, Ireland Tel: 020 3769 5265

Email: info@nutritics.com www.nutritics.com

Ornua Ingredients Europe

Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ

Cooktek c/o MCS Technical Products Ltd MCS Technical Products, Building 2, Westmead Industrial Estate, Westmead Drive, Swindon, Wiltshire SN5 7YT

Contact: Steve Snow Tel: 01793 538308 Fax: 01793 522324 sales@mcstechproducts.co.uk

Dairy Partners Ltd

Brunel Way, Stroud Water Business Park, Stonehouse, Gloucestershire GL10 3SX

Contact: Will Bennett Tel: 01453 828890 Will.Bennett@dairypartners.co.uk www.dairypartners.co.uk

Danish Crown – Topping Bommen 9, Thorning DK-8620 Kjellerup, Denmark

Contact: Kevin Peacock Tel: 07790 988121 KPEAC@danishcrown.com www.dk-foods.dk

Futura Foods UK Ltd.

The Priory, Long Street, Dursley, Gloucestershire GL11 4HR

Contact: Rhian Kinman Tel: 01666 890500 Fax: 01666 890522 rhian.kinman@futura-foods.com www.futura-foods.com

General Catering Solutions Unit 13 Delta Court, Sky Business Park, Second Avenue, Doncaster DN9 3GN

Contact: Philip Dixon Tel: 01302 340742 info@generalcatering.co.uk https://generalcatering.co.uk/

Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD

Contact: Lynne Utting Tel: 01606 810900 Fax: 01606 48680 lutting@glanbiacheese.co.uk

Goodfella’s Pizza

Birds Eye Ltd. 1 New Square, Bedfont Lakes Business Park, Feltham, Middlesex TW14 8HA

Contact: Samantha Dolan Tel: 0208 918 3200 Sam.Dolan@birdseye.co.uk www.goodfellaspizzas.com

Dawn Farm Foods

Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US

Contact: Jon Watkin Tel: 01604 583421 Fax: 01604 587392 info@dawnfarmfoods.co.uk https://www.dawnfarms.ie/ https://www.dawnfarms.ie/tmi-foods/

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

Contact: Alan Mackie Tel: 01531 631300 alan.mackie@ornua.com www.ornuaingredients.com

Pan’Artisan

Unit 25-26 Holmbush Industrial Estate, Holmbush Way, Midhurst, West Sussex GU29 9HX

Contact: Charlotte Kildu Tel: 01730 811490 Charlotte.kildu @panartisan.com www.panartisan.com

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

FOODSERVICE SOLUTIONS

C.Carnevale Ltd

Carnevale House, Blundell St, London N7 9BN

Contact: Mr C Carnevale Tel: 0207 607 8777 Fax: 0207 607 8774

Deliverect

8 Northumberland Avenue, London WC2N 5BY

Contact: Samirah Baurtally samirah.baurtally@deliverect.com www.deliverect.com

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

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

index of products

BEVERAGES

Beer

Carnevale Ltd.

Coffee Carnevale Ltd.

Mineral Water Carnevale Ltd.

Soft Drinks

Carnevale Ltd.

Wine, Spirits & Liqueurs

Continental Quattro Stagioni Ltd.

Carnevale Ltd.

BREAD, CAKES & DESSERTS

Garlic Bread

Goodfella’s Pizza

CHEESE, DAIRY & EGGS

Cheese

999 Pizza Toppings (UK) Ltd.

Carnevale Ltd.

Dairy Partners Ltd. Eurilait Ltd.

Futura Foods UK Ltd.

Glanbia Cheese Ltd. Leathams PLC

Ornua Ingredients Europe Stateside Foods Ltd.

Eggs

Futura Foods UK Ltd.

Leathams PLC

Mozzarella

Carnevale Ltd.

Dairy Partners Ltd. Eurilait Ltd.

Futura Foods UK Ltd.

Glanbia Cheese Ltd.

Parmesan Eurilait Ltd.

Futura Foods UK Ltd.

COMPUTING

SOLUTIONS

Online Ordering

Solutions

Just-Eat.co.uk Ltd.

DELIVERY & PACKAGING

Heated Pizza Delivery Bag Systems

Alphin Pans

Cooktek (MCS Technical Products)

Pizza Lid Supports

Alphin Pans

DOUGH & PIZZA EQUIPMENT

Dough Trays

Alphin Pans

Holding Ovens

General Catering Solutions

Pizza Accessories Alphin Pans

Blackwood Ovens General Catering Solutions

Pizza Plus Foodservice

Pizza Making Systems & Equipment

Alphin Pans Blackwood Ovens Chefsrange

Cooktek (MCS Technical Products)

General Catering Solutions Jestic

Pizza Ovens Blackwood Ovens Chefsrange General Catering Solutions Jestic

Pizza Plus Foodservice Pizza Pans Alphin Pans

FISH & SEAFOOD

Other Fish & Seafood Leathams PLC

FLOUR & BAKERY

Concentrates

Allied Mills

Durum Semolina

Allied Mills Carnevale Ltd. Flour

ADM Milling UK Ltd.

Allied Mills

Carnevale Ltd.

Whitworth Bros. Limited Icings

Allied Mills Improvers

Allied Mills Premixes (Bread & Cakes)

Allied Mills

FOOD WHOLESALERS

Continental Quattro Stagioni Ltd. Leathams PLC Stateside Foods Ltd.

FRUIT & VEGETABLES

Chargrilled Vegetables Carnevale Ltd. Olives Leathams PLC

INSURANCE

Insurance Protector Group

KITCHEN & SERVING EQUIPMENT

Bakery Ovens Chefsrange General Catering Solutions Baking Pans Alphin Pans Chargrills Chefsrange Displays Blackwood Ovens Chefsrange

General Catering Solutions

Drinks Systems Carnevale Ltd. Fryers

Blackwood Ovens Chefsrange Jestic Griddles Blackwood Ovens Chefsrange Cooktek (MCS Technical Products) Jestic Holding Ovens Blackwood Ovens General Catering Solutions Jestic

Induction Cooking & Holding Cooktek (MCS Technical Products)

Other Cooking Equipment General Catering Solutions

Preparation Counters Blackwood Ovens Chefsrange

General Catering Solutions

Refrigeration Chefsrange

General Catering Solutions

MEAT Bacon

Dawn Farm Foods Ltd. Leathams PLC

Beef

Leathams PLC

Chicken & Other Poultry Leathams PLC Ham

Carnevale Ltd.

Dawn Farm Foods Ltd. Foods Ltd. Leathams PLC Stateside Foods Ltd.

Italian Meat & Sausages Dawn Farm Foods Ltd. Pancetta Carnevale Ltd. Danish Crown Qualitops (UK) Ltd

Pepperoni Carnevale Ltd.

Danish Crown Dawn Farm Foods Ltd. GCL Food Ingredients. Qualitops (UK) Ltd Salami Carnevale Ltd.

Danish Crown Dawn Farm Foods Ltd. Qualitops (UK) Ltd

OILS & VINEGARS

Olive Oil Leathams PLC Silbury Marketing Ltd.

PASTA, POLENTA, GNOCCHI & RICE

Pasta (Dry) Carnevale Ltd. Continental Quattro Stagioni Ltd. Leathams PLC

READY PREPARED

Prepared Pasta Meals Freiberger UK Ltd.

Prepared Pizza (Chilled) Conveni Stateside Foods Ltd.

PIZZA DOUGH,

BASES & CRUSTS

Dough Balls

Pan’ Artisan Pizza Plus Foodservice Pizza Bases & Crusts Pan’ Artisan Pizza Plus Foodservice Stateside Foods Ltd.

PIZZA TOPPINGS

Fish Carnevale Ltd.

Fruit & Vegetables Carnevale Ltd. Meat

999 Pizza Toppings (UK) Ltd.

Carnevale Ltd. Danish Crown Dawn Farm Foods Pizza Plus Foodservice Silbury Marketing Ltd. Stateside Foods Ltd.

READY MEALS

Italian Conveni

Prepared Pizza (Frozen) Freiberger UK Ltd. Goodfella’s Pizza Pizza Plus Foodservice Stateside Foods Ltd.

SOUPS, SAUCES, STOCKS & DRESSINGS

Garlic Spreads & Mixes

Stateside Foods Ltd.

Pasta Sauces

Leathams PLC Pizza Sauces Conveni

Leathams PLC

Pizza Plus Foodservice

Silbury Marketing Ltd. Stateside Foods Ltd. Soups Conveni

TOMATOES

Canned Tomatoes

Silbury Marketing Ltd.

SunBlush© Tomatoes Leathams PLC

Sun-Dried Tomatoes Carnevale Ltd. Leathams PLC