Pizza, Pasta & Italian Food Magazine - February 2022 - Issue 208

Issue 208 February 2022

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& Italian food magazine

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Contents NEWS

Welcome The close of 2021 and new year saw subdued trading for many in hospitality, although takeaway and delivery operators, as ever, fared much better. As 2022 gets underway, supply chain issues, recruitment, and the impending rise of VAT to 20% come April, look set to provide further pressure.

In this issue, however, there is more welcome news of new outlet openings and accompanied job creation, the success of the inaugural Pizza Week and an IFE/ HRC preview.

CLARE BENFIELD EDITOR

clare@jandmgroup.co.uk

Editor Clare Benfield telephone 01291 636336 e-mail clare@jandmgroup.co.uk

4

A spike for delivery and takeaway sales in December.

5

Poor festive trading threatens hospitality revival hopes.

6

Boss Pizza to create 300 jobs.

21 Domino’s and SkyDrop launch next stage of commercial drone delivery in New Zealand.

PAPA ASSOCIATION 12 PAPA Awards 2022.

13 New members – Alphin Pans.

PEVIEWS 36 Visit the UK’s biggest trade event for food, drink and hospitality IFE and HRC.

FEATURES 24 Pizza toppings – the most popular and HFSS implications.

32 The challenge of cheese – supply pressures and product nature.

ARTICLES 14 Don’t give up! PAPA director, Jim Winship.

16 First ever National Pizza Week is a resounding success.

18 Put your money where your customers can see it! Boss Pizza’s Ajmal Mushtaq.

20 Q&A with Domino’s senior acquisitions manager, Robin Dunne.

30 New openings – Gallio and Punk Pizza.

REGULARS 13 New products.

40 Index of suppliers.

42 Classifieds.

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

J & M Group

Engine Rooms, Station Road, Chepstow NP16 5PB

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

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ALPHIN PANS Serving the Pizza Professional Since 1989

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

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

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

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

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

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

NEWS

White Rabbit lands a market first free-from Italian foodie start-up, White Rabbit, launched what it claims was the first to market vegan and gluten free calzone across Sainsbury’s.

In time for Veganuary, the Chick’n & Pesto Calzone launch followed a stream of NPD and distribution gains from the awardwinning challenger in 2021, including a venture into frozen, fresh pasta and listings in Coop and Morrisons. As a result, the brand has grown 50% year on year and is set to be reporting its biggest Veganuary to date, they report.

Bergamo-born chef and co-founder, Matteo Ferrari, went back to his roots to craft a free-from pizza product offering consumers authentic Italian taste without compromise.

Wrapped in Teo’s signature sourdough gluten free base, the Chick’n & Pesto Calzone is filled with a generous helping of the finest creamy MozzaRisella, vineripened Sicilian chopped tomatoes, basil pesto and chick’n strips.

Commenting on the launch, co-founder, Nick Croft-Simon, said: “At White Rabbit, we want to make a plant-based diet more inclusive via authentic, delicious taste credentials and we also want to make the switch easy. Growth in plant-based has increased dramatically over the Covid-19 pandemic, with one in four of us reducing the amount of animal products we consume according to the Vegan Society.

“The most compelling way to introduce this new audience into plant-based is to take away all compromises with ‘food for tonight’ that tastes incredible in a quick and convenient format.”

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A spike for delivery and takeaway sales in December Britain’s leading restaurant and pub groups recorded a sharp increase in delivery and takeaway sales when the Omicron variant impacted some consumers going out in the run-up to Christmas, the CGA & Slerp Hospitality at Home Tracker has revealed.

The December edition of the researchers’ Tracker revealed that groups recorded a 127% increase in sales by value from the levels of December 2019.

It is a sharp rise on the 2021-on-2019 comparison of 97% in November, say CGA and Slerp, reflecting consumers’ decisions to stay at home and restrictions in the hospitality sector as the Omicron variant spread.

The Tracker from CGA and Slerp shows December’s delivery sales were 266% higher than in 2019 (more than five times the growth of 47% in takeaways). It continues consumers’ steady move away from picking up food to having it brought to their door, they add, with delivery volumes outstripping takeaways and click and collect orders by some distance.

By contrast, the eat-in sales of restaurants and pubs were badly affected in December by Covid-19 concerns. The latest edition of the separate CGA Coffer Business Tracker - which has a different cohort of

contributing companies - indicated a 11% drop in sales for leading managed groups compared to December 2019.

Karl Chessell, CGA’s business unit director - hospitality operators and food, EMEA, said: “Deliveries and takeaways have been a lifeline for restaurant and pub groups throughout the pandemic, and December’s sales provided another critical boost as eat-in trade dropped away. While the rate of growth may slow as 2022 goes on and Covid-19 restrictions ease, it is clear that the rapid rise of third-party ordering platforms has helped to cement deliveries in consumers’ habits. Mastering this market without compromising in-restaurant sales is going to be a major priority for all operators in 2022.”

Leanne Patterson, head of marketing at Slerp added: “Consumers are now accustomed to the ease and convenience of delivery, and it’s very unlikely that delivery demand will drop.

As we head towards key calendar dates such as Lunar New Year, Valentine’s Day and Mother’s Day, there is a huge opportunity for operators to capitalise on this demand. By creating and marketing their seasonal offerings, savvy operators can use delivery, particularly pre-orders, to fuel sales growth, alongside their on premise offering.” www.pizzapastamagazine.co.uk

NEWS

Poor festive trading threatens hospitality revival hopes The latest figures from the pub, bar and restaurant market have revealed how the hospitality market suffered devastating sales falls in the last week of 2021, report UKHospitality.

What would traditionally be a bumper sales period for thousands of hospitality businesses is likely to be remembered as a lost chance to rebuild crucial cash reserves in the sector, they claim – delaying the recovery and leaving many businesses exposed going into the fallow winter months, they suggest.

Sales were a massive 60% down on Christmas Day as customers opted not to dine out, while Boxing Day sales fell by a third (31%) and takings on New Year’s Eve – one of the biggest individual trading days in the calendar for many venues – were down by more than a quarter (27%), they found (data sets compared cover the entire trading weeks for the month of December - the time period for 2021 figures was 29 November 2021 to the 1 of January 2022 versus the 2019 figures, which were taken from 1 of December 2019 to the 4 of January 2020).

The depressed figures captured by UKHospitality and specialist insight consultancy CGA represent a ‘lost Christmas’ and cap off a devastating December.

Based on a separate industry survey, the wider hospitality sector will have seen a 40% drop in sales overall for the month versus the same period in 2019 – the last ‘normal’ Christmas before the onset of the Covid-19 pandemic, they report, with the frightful festive figures representing a £3bn hit to the industry, versus 2019, say UKHospitality.

Venues in Scotland and Wales were hit even worse in the week leading up to New Year, where more stringent restrictions were in place. The sector in Wales performed twice as badly as England, and in Scotland 2.5 times worse, in the week ending 1 January 2022. www.papa.org.uk

Overall, the findings demonstrate how the industry’s fight to recover from the pandemic has been severely hampered

by Omicron. In the weeks prior to the new variant emerging, average sales had been recovering steadily through the autumn and were close to pre-pandemic levels (98%).

Commenting, UKHospitality CEO Kate Nicholls, said: “December is a vital period for hospitality businesses, equal to three months’ worth of trading for many. These new figures are crippling for an industry already struggling but also spell disaster for the wider UK economic recovery, as ONS figures showed that overall growth in Q3 was driven by hospitality.

“These sales drops versus 2019, and also against our members’ projections before the onset of the new Omicron variant, will have taken most businesses from healthy trading for the month to painful losses, delaying the sector’s recovery and extending hospitality’s long covid. Cash reserves are severely depleted, and some businesses will struggle to survive the first quarter of 2022.

“This dreadfully disappointing December has further stymied our ability to deliver jobs, growth and investment at pace, which we all know is so crucial to the recovery of our economy overall.”

Companies operating groups or ‘chains’ of pubs or restaurants fared slightly better than independents, according to data analysed from the CGA Managed Volume Pool which is based on actual sales from 5,500 pubs, bars and restaurants, operated by multiple-site businesses. These venues, which are typically larger and better invested, saw sales fall a third in the week up to Christmas and by around a fifth in the week up to New Year.

Hospitality is facing significant headwinds in 2022, compounding a challenging outlook for thousands of businesses and millions of workers. Sector businesses face a cliff edge in April when VAT is set to return to 20%, plus a rise in business rates and labour costs. All this, on top of soaring energy costs, the growing cost of food and drink and an end to the rent moratorium.

Kate Nicholls added: “A pivotal moment for the recovery is approaching. As recent quarterly GDP figures show, the hospitality sector can play a leading role in driving the recovery. Crucial to this is the right support and keeping VAT at 12.5% will enable the sector to safeguard jobs and crucially, it will help keep down costs for our guests amid some very strong inflationary pressures.

Reducing rates bills in 2022/23 will also be important in enabling businesses to recover again.”

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NEWS

Boss Pizza set to create 300 jobs Boss Pizza has announced plans to create 300 jobs as it sets out to open branches across the UK. This announcement is part of a national expansion plan which is due to commence in March 2022. The new jobs will create a variety of opportunities from franchising, marketing, logistics, warehousing, retail and customer service. The expansion will start in central Scotland and then move into the north of England.

Boss Pizza’s growth has been fuelled by an ambitious management team who have been busy building the foundation for this next phase of growth.

Lanark and Hamilton East MP, Angela Crawley, said: “I very much welcome this investment and the opportunities it will provide for hundreds of people in the area. These new jobs will provide a much-needed boost in employment and for the local economy as we look to bounce back from the effects of the coronavirus pandemic. A strong

local economy is based on strong local businesses, so I wish Boss Pizza every success going forward.”

Chief executive, Ajmal Mushtaq, said: “There has been a big cultural shift in consumer attitude to takeaway food in the past couple of years. Consumers are demanding higher quality food, more competitive price points as well as faster delivery. Boss Pizza is well placed to meet these consumer demands.”

Boss Pizza believe they will have the competitive advantage from their custom technology which is being created and claim that their proprietary algorithms are set to revolutionise their delivery capability. This intellectual property will streamline the full order lifecycle, they feel, resulting in customers getting their orders hotter and faster than ever before.

Operations manager, Garry Saini, added: “The economic impact of the new jobs will be incredibly positive. We have been overwhelmed by the success

of our brand of fresh dough pizzas. This incredible business performance will now underpin our national expansion plans.

Our ambition is to create the best pizza brand in the UK.” The expansion will consist of both company owned as well as franchise stores, say Boss Pizza.

(L-R) Back row: Content manager Matthew Robertson, operations manager Garry Saini, operations manager Ross Findlay and CEO Ajmal Mushtaq. Front row: Franchise manager Nisreen Mushtaq and marketing manager Heather Kennedy.

Domino’s launch a new vegan pepperoni pizza Unilever’s plant-based brand, the Vegetarian Butcher, has collaborated with Domino’s to launch a vegan pepperoni.

Designed to rival its meaty counterpart, the Vegetarian Butcher’s focus on quality means that diners can keep eating their favourite dishes without any sacrifice or compromise, claim the company, and with 49.4 billion meat-free occasions taking place across the year (Kantar Usage: Total Meat Free Occasions %, 52 w/e 8 Aug 2021), the need for plant-based options for diners,that don’t compromise on flavour or texture, has never been greater, they feel.

Vegan Pepperoni is the Vegetarian Butcher’s first-ever collaboration with Domino’s Pizza Group, with the launch of their new Vegan PepperoNAY Pizza in January. Made from legume, the innovative vegan pepperoni has the same cured pork, garlic, and slight smokiness you would expect from its meaty counterpart featuring crunchy crust edges and a softer inner meat-like texture.

Hazel Detsiny, VP F&R away from home UKI, said: “We’re on a mission to provide plant-based alternatives for some of the UK’s most-loved high-street on-the-go dishes. With many diners trying plant-based for the first time, there’s never been a more crucial time for operators to ensure that menus are as 6

inclusive as possible, and that plant-based dishes are at the centre – and what better way to make plant-based living more accessible than launching three market firsts with three wellknown operators.

“When it comes to creating a great plant-based menu, we recommend that operators recreate their best-loved dishes rather than creating an entirely different menu. Our range of Butcher’s cuts enable operators, big and small, to do just that.”

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NEWS KFF launches a new way to order Foodservice supplier, KFF - part of the Sysco Speciality Group – says that it has made it even easier to place orders with the introduction of a handy app that brings the South-East based wholesaler’s extensive range, which now includes fresh fruit, vegetables, and meat, as well as fresh fish and seafood, right to the fingertips.

Existing online customers simply need to download the App onto their phone or tablet and sign into their account as usual, while new customers are invited to register to receive delivery details and a password that will have them shopping in minutes.

Via the app users can browse an illustrated product catalogue to collate a shopping list, or they can take advantage of the repeat order button for a swift checkout.

The app also links to the website for automatic updates, and allows users to gain access to multiple accounts for group management. A basket prompt serves as a reminder of forgotten items, while a favourites list makes it easy to create and maintain lists.

“Around 60% of our customers currently order online, a figure that has grown significantly during the pandemic, and we have received regular requests to create an app, so we have developed one,” said KFF’s marketing manager, James Mills.

“Running alongside our already popular online ordering service, it gives customers the added advantage of being able to order from a wealth of product sectors from the palm of their hand, wherever they are and whatever the time of day.”

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Confused Brits class beer, pasta, red wine and even pizza as ‘superfoods’ A nationwide study has found that, despite the ongoing trend for clean and healthy eating, almost half of Brits (49%) say they are baffled when it comes to what constitutes a “superfood” - a food that is rich in nutrients, such as salmon, spinach, goji berries or hemp seeds.

In fact, as many as 66% of Brits polled had no idea that hemp seeds are a superfood, while 26% mistakenly thought that you can get high from eating them.

Yet as many as 18% of the Brits polled insist that bread, which has very little nutritional value, is a superfood, more than one in twenty (7%) believe pasta belongs in the category and 5% think that pizza is a superfood.

More than one in twenty (6%) surveyed truly believe that red wine is a superfood, while an optimistic 5% are adamant beer has the right nutrients to be included. When quizzed, 36% mistakenly guessed that a superfood is one that is high in protein, while 16% reckon it is just a name for a trendy food.

The study of 1,5000 UK residents commissioned by Papa John’s and conducted by Perspectus Global in January 2022, to mark the launch of the brand’s new Hemp Sticks, also found that more than a third (36%) of us would eat something if it would help fight colds and viruses. Overall, 31% of Brits are keen to include more superfoods into their diets

this year, and 44% want healthy foods to be more accessible and inexpensive.

Giles Codd, senior marketing director at Papa John’s UK commented: “This research indicates just how many of us are confused by the term ‘superfood’, with some Brits even mistaking things like baked beans, pasta and red wine to be superfoods.

“The launch of our new Hemp Sticks couldn’t come at a better time given the results of our recent nationwide study.

We are proud to be the first QSR brand to introduce the new side sprinkled with tasty hemp seeds across our UK stores from just £4.99.

“We’re working with plant-based chef, Matt Pritchard, and registered nutritionist, Dr. Sarah Schenker, to help people understand that they are 100% safe and packed full of great stuff to get the New Year off to a natural high.”

The study also found that 57% find that eating healthier foods during the start of the year makes them feel better physically and emotionally. Almost a quarter (23%) now try to include something healthier as part of their order when eating out or enjoying a takeaway.

Typically, when enjoying fast food, Brits will search the menu for salad (50%), vegetarian options (48%) and plant-based food (35%), while 16% opt for nutrient rich foods like hemp seeds, chia, and flax seeds, the researchers found. www.pizzapastamagazine.co.uk

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NEWS

NFU Mutual urges businesses to donate surplus food NFU Mutual has launched a campaign urging businesses from across the food supply chain to donate edible food waste to redistribution charity FareShare.

With its network of farming, wholesale, retail and hospitality customers across the UK, the rural insurer is hoping to increase surplus food donations by introducing policyholders to the scheme.

In the UK, around 8.4 million people struggle to afford to eat (FAO UN, Voices of the Hungry, 2016). At the same time, the nation produces a yearly food surplus equivalent to 1.3 billion meals (Action on food waste, WRAP).

FareShare works with UK food businesses to take as much of that surplus as possible and redirect it to the people who need it most.

FareShare’s Surplus with Purpose fund also offers eligible businesses a contribution towards harvesting and transport to help them cover the cost of

donating (any financial contribution made

by FareShare towards the cost of surplus food redistribution is subject to negotiation and final agreement of the value in writing between FareShare and the recipient).

Since 2021, NFU Mutual has donated £150,000 in support of the scheme.

Jo Lumani from NFU Mutual, said: “NFU Mutual has been supporting our communities on the issues that matter most for over a hundred years. As the insurer of three quarters of the UK’s farms and thousands of wholesale, retail and hospitality businesses, NFU Mutual is perfectly placed to introduce businesses to FareShare’s surplus scheme.

“Our network of farmers, retailers, wholesalers and hospitality venues could make a huge difference in the fight against food poverty. That’s why we’re urging business owners to speak to FareShare about how they can lessen their food waste and help feed those in need.”

Gino D’Acampo’s My Pasta Bar chain has gone into liquidation

Papa John’s family franchise has Nottingham covered

The My Pasta Bar chain, founded by celebrity chef and TV host, Gino D’Acampo, has gone into liquidation with debts of £5 million (Beesley Corporate Recovery appointed as the liquidator according to MCA).

The chain owes £4,939,332 to 49 creditors, plus £113,975 to HMRC and £37,887 in staff wages paperwork lodged with Companies House also confirming that the business has gone into liquidation.

The Gino D’Acampo restaurant chain remains unaffected, Gino D’Acampo also having recently opened one of his Luciano-branded restaurants in Alderley Edge, Cheshire, at a former Piccolino site.

My Pasta Bar - a three-strong City of London-based concept launched in 2013, establishing sites in Fleet Street, Leadenhall Market and Bishopsgate.

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Papa John’s has opened in Carlton, Nottingham with multi-unit franchisee, Sukhy Bains, now making Carlton his ninth Papa John’s.

“I joined Papa John’s in 2010 and with the help of my wife Kam and three daughters have built the business over the years. We live in Nottingham, but no Papa John’s was able to deliver to our own home, so we went about changing that! The new Carlton store is close to our other stores and now means we pretty much have the Nottingham area covered!” said Sukhy Bains.

“The key to our success is that we enjoy working together as a family. We also have a great team of people, many of whom have been with us for a long time. It’s hard work but fun at the same time and we love delivering the finest Papa John’s pizza to the communities around our stores.

“However, for us, it’s more than great pizza, it’s about a family gathering,

Shula Granville, commercial manager at FareShare, said: “We work with over 500 food businesses who play a crucial role in our support for vulnerable people across the UK. Not only do their supplies help to get food on plates, but businesses tell us their work with FareShare contributes to their sustainability goals, gives them a chance to give back to their local communities and increases staff engagement.

“In the last five years, we’ve quadrupled the amount of surplus food we redistribute.

The food industry is becoming increasingly active against food waste and we’re delighted to be working with NFU Mutual to continue to drive that change, encouraging more businesses to do their part in the fight against food poverty.”

To book a ‘Waste Walk’ to help your business identify edible surplus food, visit https://fareshare.org.uk/givingfood/book-a-waste-walk/

memorable birthday, work celebration or a great meal. We want to ensure our customers always have the best ingredients for every occasion!

“We have ambitious plans to open more Papa John’s over the next few years. It means we can provide more employment opportunities and also ensure that more people in Nottingham get to enjoy Papa John’s pizza made with our signature sauce, innovative toppings and our original fresh dough in even more locations.”

Amit Pancholi, business development director Papa John’s UK added: “Sukhy and his family are an inspiration to any aspiring multi-unit franchisee.

They have already made a significant contribution to growing the Papa John’s brand in the UK and we look forward to supporting them as they develop their portfolio of stores further, making Papa John’s pizza easily accessible to even more customers across the nation.” www.pizzapastamagazine.co.uk

NEWS

Business leaders urge chancellor to hold VAT at 12.5% More than 250 business leaders from hospitality and leisure have written to the chancellor, Rishi Sunak, urging the government to keep VAT at 12.5% beyond March 2022.

They have called on the Treasury to maintain the current level to enable many fragile businesses to continue their recovery, to protect jobs, and to help stave off higher inflation in the economy.

Spearheaded by UKHospitality, signatories to the letter include individual businesses, a swathe of SMEs and some huge multi-national enterprises.

Commenting, Kate Nicholls, CEO of UKHospitality, said: “There are many compelling reasons why VAT should be held at the current rate given the current circumstances. However, this is about so much more than an extension to temporary measures in the face of the challenges brought by Covid; it’s about working to establish the right tax level for our world-class hospitality and tourism industries. It is vital, in the interests of competitiveness, job creation, growth and ensuring hospitality and tourism play their full part in driving the economic recovery.”

The hundreds of signatories to the letter include business leaders from Apex Hotels, BaxterStory, Bourne Leisure, Big Table Group, Caffè Nero, Center Parcs, Côte, Fuller’s, Greene King, Hilton, IHG

Hotels and Resorts, JD Wetherspoon, Loungers, Marston’s, Mitchells & Butlers, Moto Hospitality, Nobu, Parkdean Resorts, Pho, Pizza Express, Pizza Hut, Punch Pubs, Revolution, Rekom, The Restaurant Group, The Savoy Hotel Group, Wagamama and Young’s, plus many more.

The letter highlights the success of the lower rate of VAT applied for tourism and hospitality (on food, accommodation and non-alcohol drinks) in enabling businesses to survive, protect jobs and to continue their recovery, despite “the ravages of the pandemic”. It also says the policy has been paramount in helping businesses to keep as low as possible their prices to customers, in the face of significant cost pressure in the sector, including the cost of energy, transportation, wages and food and drink.

A major concern of the impact of the VAT rise is that businesses will have no choice but to significantly raise their prices, putting pressure on the cost of hospitality experiences and also further fuelling inflation across the economy.

The current rate of 12.5% is set to rise to 20% in April unless the Chancellor intervenes. The month will bring what has been described as a cliff edge for the hospitality industry with a rise in VAT set to happen alongside a rise in the

national minimum wage, plus changes to business rate relief plus an end to the rent moratorium, which will impact thousands of operators.

UKHospitality is also urging the government to keep VAT at 12.5% in the interests of limiting inflation. In a recent study of its members, 93% of companies said they intended to increase their prices by 11% in the next few months – double the headline rate of inflation in December 2021.

Due to the disproportionate impact hospitality has on the Bank of England’s ‘basket of goods’ – the cost of various items used by the bank to track inflation – an 11% price increase in hospitality would feed through into a rise of 1.7% points to the headline rate of inflation, over the next 12 months.

Gino D’Acampo-inspired menu INNSiDE by Meliá, part of the Meliá Hotels International group, is introducing a bespoke meetings package, allowing businesses to take advantage of the adaptable and creative meeting spaces at the brand’s Manchester, Liverpool, and Newcastle locations.

As part of the hospitality partnership between INNSiDE by Meliá and Gino www.papa.org.uk

D’Acampo, Gino’s inspiring menus will flow into INNSiDE’s creative meeting and event spaces, providing a nextlevel food and beverage offering for guests using the meeting spaces, with menus curated by the UK’s favourite Italian chef.

Guests can enjoy an Italian-inspired three-course meal featuring mushroom

arancine, calamari, tomato bruschetta and Parma ham bruschetta to start.

Mains include a pumpkin & ricotta ravioli, chicken escalopes, Italian style cheeseburger, Capricciosa pizza and a Marsala pear, Parma ham & blue cheese salad. To conclude the meal, diners can indulge in a chocolate fondant, affogato, gelato or a tiramisu.

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save the date and join us at the PAPA Awards dinner

Thursday 10th November for details of awards sponsorship opportunities call Sandra on 01291 636348 email: sandra@papa.org.uk

NEW MEMBER

Alphin Pans - the UK’s largest manufacturer of pizza pans and pizza equipment Started in the garage in 1989 by Jack Sykes and joined by his son, Matthew, in 1991, the business slowly grew supplying catering equipment distributors and pizza stores primarily with pizza pans and pizza utensils.

As a company, they were lucky to start supplying a new pizza chain called Gino’sDial-A-Pizza just as they were starting a massive rollout of new store openings; this really helped them as they placed regular orders. Gino’s-Dial-A-Pizza was eventually taken over by Perfect Pizza which was subsequently taken over by Papa John’s and again they have supplied goods to each company in turn.

Around the same time as Gino’s, another pizza chain was looking to start an ambitious store opening programme and asked if they could supply pizza screens at non-standard sizes; they could and did.

This chain was Domino’s Pizza and Alphin Pans have continuously supplied the chain with pizza equipment for over 30 years, making them one of Domino’s longest serving suppliers.

As the years went by Alphin Pans supplied everybody from Pizza Hut with delivery bags, Pizza Express with pans and

large pizza to manufacturing facilities with industrial type pizza pans. All this started to create a reputation that Alphin Pans was the go-to company for pizza pans and pizza equipment, and as demand increased, they started to import a wider range of products to satisfy their customers and to keep their prices competitive.

In 2008 Alphin Pans decided that it was time to start manufacturing pizza pans in house as this would give them greater control and enable them to manufacture bespoke pans quicker. This quickly proved to be a success and the manufacturing side of the business started to take off. In 2012 they purchased their own factory and started to supply a wide variety of industries with metal components, whilst still retaining the core pizza pan side of the business.

Since 2012, Alphin Pans has gone from strength to strength, they now employ over 50 full time employees and operate from a 50,000 sq. ft. factory near Oldham with an additional warehouse near Huddersfield.

As a company they are committed to quality and service and in 2016 they achieved ISO:9001 for systems and quality.

In 2018 they achieved ISO:14001 and in 2020 they were awarded the Queens Awards for Enterprise: International Trade.

Alphin Pans now exports pizza pans and pizza equipment to over 20 countries and has seen demand grow over the past few years as more and more companies look to offer pizza on their menus. Their ability to manufacture quickly and efficiently in the UK has meant that supply has not been affected by the global shipping crisis and with more and more new products coming through development they are confident that the business will continue to grow.

Finally, after almost 30 years of advertising with Pizza Pasta & Italian Food magazine they are proud to become a PAPA member.

Alphin Pans Ltd Oakdale Mill, Delph New Road, Delph, Oldham, OL3 5BY Tel: 01457 872486 www.alphin.co.uk sales@alphin.co.uk

NEW PRODUCT Green, lean, made to be seen: Williams launches new Gem Multideck New versions of Williams Refrigeration’s Gem Multidecks are designed to minimise energy consumption while maximising the eye-catching display that has made them such a big seller. The new models are TUV certified, fully EcoDesign- and MEPS-compliant, and use a combination of re-engineered airflow features, heat exchangers and green refrigerant to produce Williams’ most energy efficient Multidecks to date.

The upgrades apply to the full range of chilled Gem Multidecks, from the spacesaving R Series, with the R70 model having a slimline footprint of 710mm wide by 695mm deep and a 201 litres capacity, to www.papa.org.uk

the high volume M Series, whose largest model, the M180, offers a maximum capacity of 918 litres on a footprint 1856mm wide by 795mm deep. In fact, Williams Multidecks are available in a wide range of sizes, with each of the three Series available in five different widths, so there’s a model to fit every site.

Natural hydrocarbon refrigerant is now standard for all Williams Multidecks. This reduces energy consumption thanks to its excellent

thermodynamic properties.

It is truly green, with low GWP (Global Warming Potential) and zero ODP (Ozone Depletion Potential).

Crucially, its charge is under the 150gm threshold, removing the need for site inspections. The multideck’s operating temperature range is from -1°C to +7°C, making it suited to a wide choice of chilled food display.

Call 01553 817103 or visit www.williams-refrigeration.co.uk.

13

OPINION

Don’t

GIVE UP!

It’s been a tough two years for anyone in the hospitality business and, despite the pandemic restrictions starting to ease, there continue to be serious challenges for everyone, not only financially but also logistically with staff shortages and supply chain problems, writes PAPA director, Jim Winship.

MIXED FORTUNES While market analyst, Peter Backman, recently told members on a PAPA webinar that he was optimistic about things getting better from around springtime, that assumes no further hiccups and it also very much depends upon where you sit in the market. For many of those in city centre sites, hope is pinned on whether office workers return which is, again, not likely to happen much before the spring, and then analysts expect hybrid working to reduce numbers by around 20%.

14

The good news for restaurants is that, according to Peter Backman, there is a pent-up desire amongst consumers for returning to eat out but this, too, is dependent upon inflation not consuming their finances and consumer confidence about meeting up indoors returning.

For the delivery and takeaway sector, which many see as having weathered the storms of Covid better than most, there are also challenges ahead as they are facing increasing competition with more restaurants offering

delivery and takeaway services.

They have also been hit hard by staff shortages without any support from government as takeaways were excluded from the most recent round of grants.

Like the retail sector, hospitality businesses are also faced with increasing government legislation from allergen labelling to curbs on sales of products high in fat, salt and sugar (HFSS) through promotion and display restrictions. For businesses built around delivery, driver shortages are critical. www.pizzapastamagazine.co.uk

OPINION

AGGREGATORS While independents have escaped the more draconian HFSS regulations for the time being – those with under 250 employees are exempt – they have been as much affected as everyone in other factors and many feel they are being squeezed out of the market as aggregators and delivery operators focus more on the brands who are now increasingly using them.

Reality is that everyone is facing the same pressures and seeking ways to survive. Many of the major brands have had to cut back on their estates and are naturally seeking to bolster their turnover via aggregators as they have targets to meet if they are to satisfy shareholders and investors. Equally, the aggregators and delivery operators are under more pressure than ever from competitors moving into their space and they too have commercial targets to meet which, realistically, chains can give them through the volumes they drive through their brand recognition and marketing.

From conversations with those involved, the aggregators and delivery operators are not seeking to abandon the independents but are just reflecting the market.

Hence, delivery drivers are often focused around the brand sites simply because of the volume of deliveries coming out of those www.papa.org.uk

sites giving independents the impression that they are being abandoned.

As Katy Habibian from Village Pizza told the PAPA Management Committee recently, the result of this is that some independents are having to wait for delivery drivers and their customers are suffering as a result. There are also concerns over the way some customer complaints are being handled with operators finding that rebates have been given without their having a chance to deal with them.

Unlike the major brands who continue to maintain their own marketing, there has been a tendency for independents to become increasingly reliant upon the aggregators to drive sales.

There is, perhaps, a lesson to be learnt here that while aggregators and delivery operators offer a real benefit in helping to drive business, it is a mistake to become too reliant upon them and rely entirely on their marketing. After all, the value of any business in the long term is in its customer base and sales.

Similarly, it is highly risky to rely entirely on a third party to manage deliveries in an increasingly competitive market where operators are now taking on grocery and other deliveries as well as prepared meals. Like taxis, delivery drivers will always congregate at prime locations where they can be assured of work and brands will generally provide that.

INDEPENDENT ADVANTAGE While it may at times seem that the brands are dominating everything because of their sheer size, in reality independent businesses have many advantages over them.

By their nature, major brands will always be corporate and inflexible as the whole point of a brand for consumers is that they can get the same service at any site.

Independents, on the other hand, are flexible and tend to be much

closer to the communities that they serve than their big brothers.

By using those advantages maintaining their own local band marketing, building customer databases and focusing on building a strong local reputation - independents can do just as well as the major chains. Simple actions like branding pizza delivery boxes with the business’s logo, contact details and a clear message encouraging customers to give you their feedback will both help to build brand awareness but also encourage consumers to come back to you if they have an issue rather than the aggregator they may have bought through.

As the American self-help author Napoleon Hill famously wrote: “You are the master of your destiny.”

As we emerge from the last two years of pandemic it is something we all need to take on board. It is easy to blame Covid or others for our destiny, but reality is that we all have to adapt to a changing world if we want to survive and thrive.

Some will do this better than others.

Having watched this market over the years, I am confident that this industry will come through these times stronger but it will be those that read the signs well and are flexible to change that will come out on top.

At PAPA we will do everything we can to help member businesses come through these times. In addition to providing insights into market trends through webinars and guidance, we are committed to supporting the recovery of this market through activities such as National Pizza Week and simply by providing advice and help where we can.

15

PIZZA WEEK

First ever National

Pizza Week

success is a resounding

The UK’s inaugural National Pizza Week was celebrated between 22 and the 28 November 2021. Here’s more about the event, and how you could get involved this year.

HIGHLIGHTS Kicking off with the annual Pizza, Pasta & Italian Food Association (PAPA) Awards and culminating in an abundance of publicity for the industry, the first National Pizza Week was hailed by all involved as a resounding success.

A homage to one of the nation’s favourite meals, celebrating pizza in all its cheesy, gooey, glory, the aims of the awareness week were to support our members to make a strong comeback and provide a much-needed boost to the economy.

Alongside media agency, Pretzel Group, and working with sponsors Papa John’s, Stateside Foods and Goodfellas, PAPA shaped the pizza industry facts, statistics, trends, and research into data driven media stories that ran across hundreds of titles.

PAPA members up and down the country were invited to get involved, with many sharing their news, ideas and putting on some brilliant offers for their customers, all of which contributed to taking the humble pizza to new levels of fame.

In fact, news stories publicising National Pizza Week deals, from members of the association, ended up making it into big national titles such as the pages of Hello! magazine.

16

In total, there were 498 print and articles, interviews, and broadcast mentions, of National Pizza Week. The column inches generated for businesses, partners, and entrepreneurs as well as the industry as a whole, had a readership of 340million. Online coverage was shared on social media channels over 2,500 times.

VEGANS TAKING A SLICE OF THE MARKET One story that really took off during National Pizza Week reflected the growing popularity of veganism, incorporating statistics from one of the leading takeaway pizza providers - Papa John’s.

On analysis of sales figures, the pizza chain found that vegans were taking more than a slice of the market. A 154% rise in vegan sides and 81% rise in vegan pizzas were reported, demonstrating the trend for a plant-based diet as consumers switch on to its health and environmental benefits.

The data also revealed that Southend is the vegan pizza capital of the UK. Papa John’s now has over 500 veganfriendly stores across the country, with six delicious vegan pizza options. The brand offered pizza lovers a massive 50% off vegan pizzas to celebrate both National Pizza Week and World Vegan Month which took place at the same time.

“It’s fantastic to see demand for vegan food continue to grow every year, largely

driven by the incredible range of plantbased dishes available now to consumers,” said Giles Codd, senior marketing director at Papa John’s UK. UK’S FAVOURITE TOPPINGS REVEALED Research by sponsor Goodfella’s revealed the classic Margherita to be the nation’s favourite pizza, during National Pizza Week.

We’ve seen toppings such as baked beans, smoked reindeer and even a banana and curry pizza tickle the nation’s tastebuds, however the data shows that UK has quite the reliable palate.

Cheese pipped the meat dishes to the top spot as the favourite topping (42%), closely followed by Pepperoni (33%) and then Meat Feast (8%).

Sam Dolan, head of marketing at Goodfella’s said: “We’re constantly seeing creative and unexpected flavour combinations emerge, but it’s clear to see that there is still a huge amount of love for the classics.”

SHARING INDUSTRY KNOWLEDGE Something that always goes down well with the public is when industry experts and members share how to create a professional meal at home. So, when culinary director, and pizza specialist Michael Eyre shared how to quickly, easily, and cheaply convert any conventional oven to create the perfect slice of pizza, www.pizzapastamagazine.co.uk

PIZZA WEEK CHAMPIONING WOMEN IN THE INDUSTRY Name: Viv Durrant Age: 47 Founder Porter Pizza in Sheffield Viv Durrant, founder/owner of Porter Pizza in Sheffield has a degree in philosophy and another in physiotherapy, but from a young age, she always felt that running her own pizzeria was her calling.

“I’ve had the idea of opening a wood-fired pizza place for as long as I can remember, and now that I have, I absolutely love it. We’re a small, neighbourhood pizzeria that focuses on making quality authentic Neapolitan pizza,” she says.

it was no surprise that the news spread quickly – in 28 news titles from across the country.

“It’s as simple as having the right tools to do the job,” said Michael Eyre. “Every pizza-lover should have a pizza peel and pizza stone to hand to create a dish that takes you to Italy and back in a bite.

“The next thing is to turn up the heat.

Make sure your oven is on its highest/ maximum setting and then it’s a real wait and see game – keep a very close eye on your pizza. It may take a bit of trial and error to get the perfect pizza but when you do it feels like a real victory.”

A REAL PIZZA WORK Another publicity drive focused on the pizza entrepreneurs who’ve made their dough, through making dough. As well as a taking a deep-pan-alysis of jobs in the pizza industry which has taken off spectacularly in recent years as described

by Jim Winship, director of PAPA, who says: “Pizza is not just a delicious dinner, it can be an extremely lucrative career choice as many talented chefs are proving in the UK. What each of the entrepreneurs we focused on during National Pizza Week had in common is that they’ve found their niche, having taken the ordinary pizza and thought outside the box to put their own spin on it.”

Here are the stories of just a few… www.papa.org.uk

“Working in this industry it is very male dominated, being a female head chef in an all-male team definitely feels like you’re smashing some barriers. On the flip side, I really love it when I get great female employees, particularly those who get skilled on our wood-fired oven as this skill is one that I rarely see women doing. At one point I had a very strong set of female employees. With five inhouse-trained women kicking out 80 Neapolitan pizzas per hour I felt extremely proud.”

THE FAST-FIRING FOODIE TAKING THE UK BY STORM Mario Aleppo Founder and CEO Fireaway Age: 31 Number of employees: 500 31-year-old Mario Aleppo, from Mitcham is the founder and CEO of the award winning Fireaway pizza chain, a unique ‘Subwaystyle pizzeria’ that delivers fresh, homemade and infinitely customisable pizzas cooked in 180 seconds.

Mario started his business in 2016 with one store and three employees. Within five years (and during a global pandemic) that has grown to an astounding 94 stores with over 500 employees. Here he shares his journey so far.

“My first thought was to open a Subway franchise, which was what I had planned to do, but being Italian myself, I noticed a gap in the market for an authentic pizzeria that could be classed as ‘fast food’. By that I mean that in terms of how quickly we deliver it, I’m very particular on the ingredients we use – we always use homemade tomato sauce and dough made fresh every day in store.

“Our pizzas are created in a Subwaystyle – you can have unlimited toppings in any combination. They are then fast fired in 180 seconds, hence the name Fireaway.”

LOOKING AHEAD TO 2022 Jim Winship, director of PAPA, fully intends for National Pizza Week to become an annual event, bringing together pizza industry professionals up and down the country. “Following the huge success of 2021, we would like to dedicate a week each November to celebrating pizza and we want as many of our members as possible to get involved, be that sharing the story of their success, coming up with new products or passing on brilliant offers to consumers. So, make sure you put 21st – 27th November in your diary as a date to remember,” he says.

Please keep an eye on the PAPA newsletters for more information on how you can get involved, or email kevin@papa.org.uk to register your interest.

17

ADVICE

MONEY Put your

s r e m o t s cu can see it! where your

Boss Pizza’s chief executive, Ajmal Mushtaq (pictured), reveals how the brand saved money behind the scenes and put it towards a fleet of branded delivery vehicles…

A SILVER LINING The current Covid pandemic has presented a number of challenges for companies small and large. The focus is now on efficiency savings, cutting back-office expenses and increasing the standard of frontline services. I see this scenario as a cloud – a cloud with a silver lining.

The silver lining for you is to ensure that your back office expenses are managed with real scrutiny and efficiency. The savings you make here should be transferred to where it makes a tangible improvement to the overall customer experience.

For example, the efficiency savings that I made at Boss Pizza were put towards the cost of the branded delivery vehicles. This enhanced overall brand awareness and gave Boss Pizza the edge over rival pizza businesses. All cars are leased for four years and cost approximately £50 per car, per week.

Your pizza business should have at least one car for your home deliveries. Having a branded car is a very effective way to boost your brand locally and set your business apart from the competition.

18

PERSPECTIVE As the chief executive of Boss Pizza, I refuse to let the current difficulties with Covid restrictions, food inflation and resource shortage dampen my appetite for running a successful business. These are simply challenges, and challenges present opportunities, opportunities to build a more successful and profitable business. Boss Pizza has taken this mantra and applied it to everything they do.

The big mistake business owners make is that they are too busy working in the business. This is the fundamental error. Business owners must work on the business. From here, they can see many opportunities for driving efficiency to the core of their business and exploit new opportunities. It is important to review each contract on a regular basis. Demand more when renewing. www.pizzapastamagazine.co.uk

ADVICE

An illustrative example of how Boss Pizza saved thousands of pounds in a day, and how you could make big savings in your business Make a list of all suppliers, services, spend, references and telephone numbers. It is important to be very self-critical and question every single item that you have are currently paying for.

ALARM CONTRACT Have you had no call out charge in the past three years?

I opted to reduce the service from gold (£600) to basic (£250). We are on the main commercial road in town that is covered

by CCTV. A reduction in service was a calculated risk worth taking.

SAVED £350 WASTE CONTRACT When was the last time you looked inside your bins?

Have a look in your bins. Is the rubbish being disposed of effectively? Are the cardboard boxes/bulky items broken down before they are binned? Six wheelie bins were uplifted twice weekly. This was reduced to two large 660 litre bins and one food bin with one uplift per week.

SAVED £1100 ELECTRICITY Do you know when your contract period ends?

Commercial companies tend to lock you into long contracts and present you a very short window to change your tariff. Look out for this three-week window and push for the most competitive rate.

RAW MATERIALS Have you got more than one core product supplier?

My biggest bill each week is the raw material supplier. During the past two years prices boomed, the cost of food soared and companies were quick to pass on the increase. Since the peak, food prices have been declining and these savings are not always passed on as quickly as they should be. I added another supplier into the equation. I now have three suppliers competing for my business. They focus on quality and price. The price has come down by 12%.

SAVED £4400 VISA/SWITCH PAYMENTS This was by far the easiest discount to obtain. One short phone call and the company were very happy to apply a 15% average discount across all types of transactions.

SAVED £900

INSURANCE Save as you would when buying normal house or car insurance. Business insurance seems to be more difficult

to shop around for, but it is getting simpler with companies such as Direct Line.

SAVED £300

LAUNDRY We regularly had laundry items that were unused but were still charged as part of our contract. Ensure that your contracts match your requirements.

Carry out a regular audit for all your services.

SAVED £250

TOTAL SAVED

£11,200 This figure will no doubt vary depending on your cost base and usage, but the principles applicable are the same. Take the time out to work on your business – here you will see the big picture not only for efficiency savings but also for developing your business. Make it a habit to review all your contracts on a regular basis and drive cost savings into every aspect of your business.

Then take these savings and spend on customer facing activities.

SAVED £1800 GAS Do you know when your contract period ends?

This works along the same principle as electricity supplies (above). Again, know your renewal dates and ensure you seek out the most competitive rate. Companies would sometimes rather offer you an attractive discount rather than lose you altogether.

SAVED £2100

www.papa.org.uk

19

Q&A

Q&A with Robin Dunne

(senior acquisitions manager, Domino’s Pizza) What plans do Domino’s have for 2022?

We have plans to open 45 to 50 stores in the UK and Republic of Ireland this year and for the following two years.

Are Domino’s looking for new franchisees in new, or different types of, locations? (if so, where and what?)

Yes – we have new entrant franchisees in the system who have recently opened in Whittlesey and Cheadle.

How has the response to Covid impacted Domino’s business model and growth plans?

We had the privilege to continue to trade during Covid and business levels were generally maintained – so Covid has not impacted our growth plans.

Are Domino’s seeking existing, experienced multi-site franchisees, or new entrants?

We expect most of our growth will be with existing franchisees, although there will be a limited number of new franchisees entering the system each year – most of whom we expect will have experience of working for Domino’s.

What can the brand offer new franchisees in terms of marketing, training and support?

There is dedicated resource to take new franchisees through the entire journey of being a Domino’s franchisee – from business-plan development to opening their store and beyond.

How will new technology and apps change the face of delivery in the future?

We are constantly evolving our technology at Domino’s by seeking improvements to our app and innovation such as GPS tracking of orders for customers.

How do Domino’s see the role of aggregators?

We consider they are an active part of the food delivery business which has obviously seen huge growth in the last 10 years.

Are supply issues and recruitment issues impacting Domino’s business right now?

As widely reported, recruitment of delivery drivers for supply chains has been difficult during the last 12 months, but we are very proud of our supply chain achievements at Domino’s as they have maintained excellent delivery service levels to our franchisees. Recruitment and retention of delivery drivers by franchisees for our stores has been challenging during the last 12 months – particularly in major conurbations.

What do Domino’s see as the main business challenges – and opportunities - going forward in the pizza delivery and takeout sector?

We are keen to continue to grow our Domino’s estate, so we can provide an increased ability for more customers to enjoy a Domino’s. As can be seen from our target list of locations, we consider there is plenty of room for growth!

How do Domino’s view the current competition? (delivered and take-out pizza having been a ‘go-to’ option for many food operators during lockdown) We are in a competitive market and welcome competition as it drives our store teams to be the best they can be to provide a high-quality product with strong service levels. A current concern is that we consider there must be a level playingfield – we are aware of new competitor entrants to the market occupying premises without the correct planning use for takeaway/delivery and consider this is unfair to Domino’s and other existing operators with takeaway consents. There is currently a temporary ability for most occupiers to operate as a takeaway due to the relaxation of planning regulations as a response to Covid which expires in March 2022. So it will be interesting to see how local authorities will then deal with those operating without the correct takeaway planning consent.

20

www.pizzapastamagazine.co.uk

NEWS

Domino’s and SkyDrop launch next stage of commercial drone delivery in New Zealand Domino’s Pizza Enterprises Limited and Flirtey Inc. (SkyDrop) have announced that they have signed an agreement for the next stage of commercial drone delivery trials in New Zealand.

The two companies plan to conduct a commercial trial of innovative drone delivery services from a Domino’s store in New Zealand to customer homes, which is expected to commence in 2022. The trial will be operated

by SkyDrop or its designee using their best in class drone and safety technology to deliver hot Domino’s pizzas to customers (SkyDrop’s advanced drones are now able to conduct drone deliveries that are speedier, safer, quieter, cheaper, and greener, claim the company).

Domino’s and SkyDrop partnered in 2016 to launch the first stage of drone delivery in New Zealand, delivering hot, fresh pizza from Domino’s Whangaparaoa store in Auckland, to a customer by drone. These demonstrations were conducted under Civil Aviation Rules Part 101. This landmark achievement was attended by both the CAA and Ministry of Transport.

The delivery drone was subsequently accepted into www.papa.org.uk

the aviation collection at the Auckland Museum of Transport and Technology (MOTAT). Over the following years, SkyDrop advanced its technology, increasing the payload of the SkyDrop drone up to 3.5kg, increasing the precision delivery altitude of the drone up to 60 metres, incorporating a parachute system for safety, expanding production of its aircraft system in the U.S. in conjunction with the FAA certification process, and receiving Part 102 Unmanned Aircraft Operator Certificate and Operations Specifications from the CAA in New Zealand.

As the service scales, New Zealand has the opportunity to be at the forefront of the drone delivery industry globally, and benefit from reduced traffic congestion and greenhouse emissions thanks to electrically powered delivery drones.

SkyDrop founder and CEO, Matthew Sweeny, said: “SkyDrop is excited to announce that we have signed an agreement with Domino’s for the second stage of our commercial drone delivery partnership in New Zealand. We’re excited to work with local stakeholders in New Zealand, who have the opportunity to be at

the forefront of the drone delivery industry globally. We look forward to expanding our leadership in drone delivery focused on the trillion dollar store-to-door food delivery market.”

Domino’s Group CEO and managing director, Don Meij, said: “Domino’s is excited to partner with SkyDrop for the second stage of our commercial drone delivery trial in New Zealand.

We invested in this partnership, and technology, because we believe drone delivery will be an essential component of our pizza deliveries in the future. This innovation means customers can experience cuttingedge technology and the convenience of having the freshest, hottest pizza delivered by drone from their local Domino’s store to their door.”

Domino’s New Zealand general manager, Cameron Toomey added: “Domino’s New Zealand is excited to once again be at the forefront of drone delivery. Our partnership with SkyDrop is an exciting opportunity to continue to lead in the food delivery space not only in New Zealand, but in the world.

We can’t wait to give our customers the unique experience of having their favourite Domino’s pizzas delivered by drone!”

21

THE UKʼS LEADING PIZZA BRAND IS LOOKING FOR NEW STORES! WHAT WE NEED!

• Highly visible, prominent locations.

• High Street, Retail Parks, Neighbourhood parades, Out of town retail and non-traditional retail locations considered.

• Parking.

• Hot Food Takeaway consent or potential for a change of use.

• 79sqm/850sqft + (112sqm/1200sqft is the ideal size but will also consider larger) • 4.5m/14ft frontage. *T&Cʼs apply – Please see https//corporate.dominos.co.uk

WE GOT THIS!

Intro. Fees - £10k for all sites*

AREAS OF INTEREST SCOTLAND Cumnock Galston & Newmilns Haddington Kilbirnie Kilmacolm Kirkcaldy

NORTH-EAST Alnwick Amble (Northumberland) Crook Darlington - East Hexham Middlesbrough Coulby Newham Newcastle - Jesmond Newcastle - Wallsend Peterlee Stockton - Durham Road Yarm NORTH-WEST Birmingham - Knowle/Dorridge Clitheroe Higher Penwortham Kirkham Lancaster - South Liverpool - Speke Middlewich Ormskirk Poulton-le-Fylde Prenton Radcliffe & Little Lever Swinton Tarleton MIDLANDS Ashby-de-la-Zouch Coalville - South Coalville - Whitwick Kirton Louth Mansfield Shirebrook Southwell (Nottinghamshire) Swadlincote - South Yardley Hastings (Northampton) WEST-MIDLANDS Alcester Atherstone Bedworth Birmingham - Digbeth Birmingham - Kingstanding Birmingham - Mere Green

Blythe Bridge Bridgnorth Cannock Hagley Hereford - City Centre Hereford - West Leominster Lichfield Ludlow Malvern Marston Green Newport Shropshire Oswestry Pershore Walsall Whitchurch WALES Abertillery Caernarfon Cefn-Mawr Holyhead Llandudno Llangefni (Anglesey) Llantrisant Llantwit Major Merythr Tydfil Newtown Porthmadog Pwllheli Risca Tylorstown Welshpool Ystradgynlais Monmouth YORKSHIRE Brigg Cayton Leeds - Beeston Leeds - Horsforth Leeds - Morley Maltby & Edlington Malton Normanton Old Crosby Pickering Royston (Yorkshire) Thirsk Wetherby Whitby EAST Baldock Chatteris Downham Market

Dunstable Hatfield Station London Colney Ongar Southend - South St Albans Swaffham Welwyn - North Woodhall - Spa Sutterton/Irthlingborough CHANNEL ISLANDS Jersey - Red Houses Guernsey GREATER LONDON London - Barnes London - Bermondsey London - Clapham London - Creekmouth London - Ealing Broadway London - Finsbury Park London - Hendon West London - Kensal Green London - Kidbrooke London - Lewisham (Brockley) London - Norwood Green London - Raynes Park London - Richmond London - Wood Green SOUTH EAST Aldershot Ash Green Aylesham Bracknell - Easthampstead Brighton - Moulsecoomb Brighton - Ovingdean Canterbury - Wincheap Cranleigh Dorking Eastleigh - Fair Oak Emsworth Finchampstead Gillingham - Hempstead Valley Hailsham Hoo Saint Werburgh New Romney/Littlestone on Sea Maidstone - Bearsted Midhurst New Alresford Southampton - City Centre Southampton - Townhill Park Tenterden Wickham

SOUTH WEST Barnstaple Bournemouth - Westbourne Bovey Tracey Brixham Chipping Norton Cinderford Lydney Paignton - Goodrington Sidmouth Wellington ROI Arklow Athy Carrigaline Celbridge Cork - Glanmire Cork - Rochestown Cork - Washington Street Dublin - Ballyboden Dublin - North Docks Dublin - Santry Dublin - Shankill Dublin - Warrenmount Dungarvan Enniscorthy Galway - East Kilkenny Limerick - Greystones Midleton Shannon Tralee Trim Waterford - Larchville Ferrybank Wicklow NORTHERN IRELAND Ballymoney Ballynahinch Bangor Belfast - City Centre Belfast - Connswater Belfast - Dunmurray Belfast - North/North Crumlin Derry - Londonderry - Cityside Holywood Kilkeel Limavady Moira Newcastle Newtownards Omagh Warrenpoint

CONTACT MIDLANDS/YORKS/NORTH-EAST Ben Frudd 07825 878904 ben.frudd@dominos.co.uk

WEST-MIDLANDS/NORTH-WEST/WALES Kirsty Berry 07956 544094 kirsty.berry@dominos.co.uk

LONDON/EAST/CHANNEL ISLANDS Robin Dunne 07453 021963 robin.dunne@dominos.co.uk

SOUTH EAST/WEST Sam Moore 07391 013802 samantha.moore@dominos.co.uk

LONDON/EAST Hayley Laskey 07584 346144 hayley.laskey@dominos.co.uk

SCOTLAND/ROI/NORTHERN IRELAND Scott Grindlay 07391 017808 scott.grindlay@dominos.co.uk

TOPPINGS

Pizza

toppings What pizza toppings are popular with consumers, and what challenges are being faced by pizza manufacturers such as Stateside Foods in connection with HFSS (high fat salt sugar) legislation?

THE MOST POPULAR In advance of the recent National Pizza Day (9 February 2022), analysts from Foodhub, a UK online food ordering platform, crunched over eight million pizza orders placed via their app and website to determine the most popular topping with pepperoni coming out in the top spot.

Pizza topped with the spicy Italian American sausage pipped last year’s winner - the Margherita – by accounting for 7.3% of all pizza orders. The classic cheese and tomato took second place (4.5%), with meat feast rounding off the top three (3.8%). Surprisingly perhaps, pizza topped with donner meat maintained its spot in the top five of favourite pizza toppings (2.1%) ordered via their platform, while vegetarian came in at number four (accounting for 2.2% of all pizza orders).

Ardian Mula, Foodhub spokesperson said: “We’re a nation of pizza lovers in the UK and nothing beats sharing the classic cheesy Italian dish with family and friends, so toppings often have to appeal to more than one person.

“It’s fascinating to see how the nation’s taste has changed compared to last year’s orders - pepperoni trumping the classic Margherita in 2022. Who knows, a vegan option may take the top spot next time crazier things have happened!”

24

REGIONAL INSIGHT Providing some interesting, regional insight into the topic of which pizza topping is the most popular - as well as the age-old question of whether or not pineapple belongs on a pizza - is Parkdean Resorts, who in conjunction with TLF research, crunched their pizza sales numbers from 65 of their restaurants countrywide and married the data up with a nationwide survey to find out which pizza topping is the nation’s favourite broken down by region.

Taking the biggest piece of the pie as the nation’s favourite pizza is pepperoni,

they found, and beating ham and pineapple, meat feast and Margherita to the top spot in their survey.

With 18% of the votes for pepperoni, the nation has shown that classics never go out of favour. Followed closely by meat feast at 17% and ham and pineapple at 14%, Britain has made their favourites clear, the holiday company feel, but where are the vegan options? With less than 1% of the ‘votes’ for vegan toppings, it is unusual that pizza lovers do not reflect the growing vegan trend in the UK, they suggest.

When it comes to pizza, however, it would seem that the UK is a nation of meat lovers, pepperoni having topped their charts for the entire country with Birmingham, Glasgow, Belfast, Norwich

www.pizzapastamagazine.co.uk

TOPPINGS and Sheffield championing the topping.

However, Nottingham, Manchester and Liverpool prefer a mighty meat feast, in turn suggesting that one type of meat is not enough for some pizza eaters!

The controversial topic of fruit as a pizza topping has divided the country for years but the holiday company’s closer look has revealed that it’s very definitely still one of Britain’s favourites. Often known as the ‘Marmite’ of pizza toppings - you tend to either love or hate pineapple on pizza although the popular topping came in third place in their survey for the nation’s favourite pizza, it is still dividing the country, the company feel.

From the idea of fruit on pizza to its sweet acidic taste mixing with the cheese, ham and pineapple, pizza is confusing the nation because despite the disdain in some quarters, it clearly still rates (Edinburgh and Southampton having a particular taste for the salty-sweet controversial slice, it would appear).

Given the rise of vegan products now available on the market, it was perhaps unusual for their analysis to reveal that only 1.3% of the 1500 surveyed opted for vegan toppings, the holiday company acknowledged.

According to the Vegan Society there are now approximately 600,000 vegans in the UK - 1.16% of the population - so with pizza places adding more and more vegan options to their menus, and with Papa John’s even appointing a vegan director to drive their plant-based offering forward, it’s unusual that this survey didn’t in turn match this trend (voters instead preferring meat-based pizza toppings).

HFSS (HIGH FAT SUGAR SALT) CONSIDERATIONS The latest government guidelines to affect the pizza business, and not least the future nature of pizza toppings, are in connection with HFSS - the legislation restricting promotions of products high in fat, sugar and salt according to the Department of Health’s Nutrient Profiling Model by location and by price.

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As an own label pizza manufacturer, Stateside Foods point out that they are bound by the policies of their customers on any guidelines affecting nutrition, and on some occasions these customer requirements are stricter than the government guidelines.

Foods that score four or more, and drinks one or more on the NPM, are classed as HFSS and from October 2022 (or January 2023, subject to future confirmation/ amendment), promotions on food and drink high in fat, salt or sugar in retailers will be restricted, as well as their location in stores.

A food’s HFSS status is calculated based on the Department of Health (DoH) nutrient profiling model, which compares energy, saturated fat, total sugar and sodium against fruit, vegetables and nut content, fibre and protein. Points are allocated on the basis of 100g of a food or drink, irrespective of the serving size. Foods scoring four or more points are classified as ‘in scope’, and restrictions apply on some promotional mechanics and store positioning.

What does HFSS mean for a company like Stateside Foods? A product scoring over four and in a specified category will be in scope for restrictions. Stateside Foods say that their understanding of this is that, if in scope, the restrictions apply to volume promotions such as BOGOFs, two fors and extra free.

Price promotions (£1 off, half price etc) and meal deals are still permitted, as long as all the meal deal components are intended to be consumed as, or as part of, a meal for one or a specified number of people.

All products in scope are restricted as to where they can be displayed in store or online. The in-store placement restrictions are only for stores over 2000 square foot in size, however, but smaller stores are still captured by the volume promotion restrictions. Finally, all these restrictions currently apply to England only.

PHE SALT AND CALORIE TARGETS New targets for 2024 (to align with calorie reduction ambitions), are now the fifth set of voluntary salt reduction targets to be published, report Stateside Foods, and aim to continue to gradually reduce the levels of salt in the foods that contribute the most salt to our diet. They have been based on the 2017 targets, with revisions made where

it is believed there is scope for further salt reduction.

In 2017, the salt target for pizzas with cured meat toppings (as consumed) and pizzas with all other toppings (as consumed) was 1.0g salt or 400mg sodium (average r), 1.25g salt or 500mg sodium (maximum). The salt targets for 2024 now differ in that pizzas with cured meat toppings (as consumed) still has a value of 1.0g salt or 400mg sodium (average r), 1.25g salt or 500mg sodium (maximum), but for pizzas with all other toppings (as consumed), the target is 0.90g salt or 360mg sodium (average r), 1.13g salt or 450mg sodium (maximum).

The salt targets have been set for products ‘as sold’ unless otherwise stated within the category name and description.

The targets have been set according to mg sodium that should be present and include all sources of sodium. The sodium figures have been multiplied by 2.5 to give the salt-equivalent figure. The targets should therefore be met for both sodium and salt.

There are also two types of targets. The first is a processing average (average p) and is used to account for ranges of salt levels that occur in a single product (for example, bacon and tuna). The second is a range average (average r) which is used to take account of a range of different flavours (for example, standard potato crisps) or products (such as morning goods) covered by a single target, and all range averages should be calculated on a sales weighted basis.

CALORIES In 2018, say Stateside Foods, all sectors of the food industry were consulted and challenged to reduce the calories in product categories that contribute significantly to children’s calorie intakes (up to the age of 18) in particular by 20% by 2024. Indeed, Stateside Foods was heavily involved in this consultation process and attended meetings and provided pizza case studies to be considered, plus recommendations on simplifying the guidance.

The company say that they were very clear, for calories and salt targets, that due to substantially more calories and larger portion sizes being available in the eating out, takeaway and delivery sector, the guidelines should be set at levels that generally should require more action in these sectors to ensure a more level playing field across the food industry. www.pizzapastamagazine.co.uk

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TOPPINGS Public Health England’s analysis and review of stakeholder feedback in September 2020 concluded that a 20% ambition applied across all categories was unrealistic. This was particularly relevant for retailers and manufacturer branded products where a 20% ambition would not reflect the lower calorie ranges seen in this sector and the previous work done on improving product nutrition.

Therefore, the company report, the calorie reduction ambition for most retailers and manufacturer branded products was reduced to a 10% reduction in calories alongside a maximum guideline for products likely to be consumed in a single occasion (calories per portion) across all categories (the intention is that these guidelines for the retail and manufacturing sectors would additionally help to ensure that the calorie density and/or portion size of products does not increase in the future).

Both Public Health England reformulation programmes for salt and calories are still voluntary guidelines for the food industry, but PHE committed to progress reports in 2022, 2024 and 2025.

Stateside Foods believe - based on their current position and a gradual reduction in calories since 2018 - that further reductions should not be necessary for pre-packed chilled pizza, with the caveat that they do not increase calorie density on reformulations, and that it is now for the out of home sector to catch up with their part of the industry in reducing calories per serving.

In addition, their data shows that they mostly comply with 2024 salt requirements, they add. A small number of reformulations and potentially sales mix changes will ultimately influence this status, but they feel that it is now time for the out of home sector to catch up and dramatically reduce the salt used in their products, to again ‘create an even playing field’.

Many pizzas produced by Stateside Foods fall out of scope of the HFSS proposed regulations (namely, score three or under (NPM)), and so work is currently underway to review those that score four or above (NPM) and to gain clarity on the impact of the legislation, say Stateside Foods.

FUTURE PROGRESS Most pre-packed pizzas currently supplied

by Stateside Foods already comply with the maximum salt guidelines set out per 28

100g for the new 2024 targets. Most prepacked pizzas supplied by Stateside Foods meet the maximum calorie guidelines and simple average target set out in the new 2024 targets.

Based on this, it is Stateside’s view that a further 10% reduction in calories for 2024 should not be required for prepacked pizza. It is, however, important that they do not increase calorie density and/or portion sizes of products, they add.

HFSS scores can be improved by adding a vegetable ingredient, or by reducing other toppings, they suggest.

However, the challenge is not to compromise on quality or fundamentally change a recipe that impacts on customer satisfaction and sales.

Other work analysing their promotional mechanics and product positioning is in progress, they report (they submitted several questions via PAPA, to the Department of Health in October last year, and more recently direct to Sajid Javid for clarity on this subject, but to date, report that they have not received any answers).

“Using our current equipment there is a minimum amount of an ingredient that we can consistently apply to a surface area,” says Lynne Cawthorn, head of product & process at Stateside Foods.

“Once this minimum weight has been reached, further reductions in toppings will require different application methods and significant CAPEX investment. This is the case for several ingredients.

“We are asked to benchmark the chilled pre-packed pizza market and match or exceed other retailers QUID declarations for ingredients on key lines. Reduction in toppings is perceived as detrimental to the quality of a pizza, although lower calories, salt and HFSS scores are requested.

“Reducing the overall size of our pizzas, would of course, reduce their nutritional value, but again size is bench marked across the chilled pre-packed market and smaller pizzas are perceived as poor value for money.

“Reduced fat and salt ingredients are constantly being reviewed, but these are often very expensive and do not deliver the desired taste, texture or visual.

Issues on ingredient format, shelf-life and organoleptic scores mean progress is dependent on solving these challenges which takes time. This work continues.”

UNANSWERED

QUESTIONS ASKED OF THE DEPARTMENT OF HEALTH (submitted via PAPA in October 2021)

1. All pizzas scoring under four, when applying the Nutrient Profile Model (out of scope), are not subject to these regulations, is this correct?

These pizzas can be merchandised and sold in any position in a store whether on promotion or full price?

2. For pizzas scoring four or over points (in scope) - when applying the Nutrient Profile Model, we understand that volume promotions will be prohibited.

These would include BOGOFs, two pizzas for a price, or xx% extra free, is this correct?

3. For pizzas scoring four or over points (in scope) - when applying the Nutrient Profile Model, we understand that Meal Deals will still be permitted, for one person or more? Is this correct? For example, a meal deal for two people consisting of two pizzas, two sides and a drink would be permitted?

Meal deals for a specified number of people can be sold in any position in a store?

Meal deals that won’t be permitted are those where the number of people it serves cannot be defined, for example large frozen bags of food, with pizza. Is this correct?

4. For pizzas scoring four or over points (in scope), when applying the Nutrient Profile Model, we understand that money off, for example 50p off will still be permitted? Is this correct?

Therefore, these can be sold in any position in a store?

5. Can all full price pizzas (ie: no promotion applied, whether in scope (four or over points) or out of scope (under four points)), be sold in restricted areas of the store ie: on ends, near check-out etc.?

6. Has the date of implementation moved back to Dec 2022 into 2023? www.pizzapastamagazine.co.uk

Pizza Plus Foodservice Light Industrial Estate, Liverpool Road, Walmer Bridge, Preston PR4 5HY

Tel: 01772 610415 / Fax: 01772 617610

NEW OPENINGS

GALLIO

With its bold flavours and impeccably sourced ingredients, new Mediterranean pizza restaurant, Gallio, has burst onto London’s food scene, opening its doors in Canary Wharf in the Atrium Kitchen on Upper Level 2 of Cabot Place.

A CRUST ABOVE Gallio offers a brand new, thoroughly modern style of pizza, alongside sharing mezze-style small plates, seasonal salads, Mediterranean bowls and fully loaded flatbreads, all packed with nutritious and vibrant seasonal ingredients.

Certain to stand out from the crowd, the pizza at Gallio is all about the base, say its founders. The dough is a unique blend of carefully sourced grains that not only taste better, but are also packed with antioxidants, they claim, and high in protein and fibre too. Showcasing simplicity at its best, the nutritious grains are mixed with nothing more than sea salt, yeast, extra virgin olive oil and filtered water, before being left to prove for 18 hours.

Diners can watch as the trained pizza chefs behind the open counter at the traditional Marana Forni wood-fired oven toss and flip the dough, handcrafting it into that all-important thin and crispy base. Having been taught by Davide D’Auria - a thirdgeneration pizza chef and a previous winner of Best Pizza Chef in the UK at the World Pizza Championship - the Gallio team are skilled in the ‘art of pizza’.

The premium toppings on offer also help to transport diners to warmer climes thanks to interesting and unique combinations such as marinated artichoke hearts with sun-dried tomatoes, kalamata olives and mozzarella, nduja with fennel salami, 30

signature red sauce, piquillo peppers, buffalo mozzarella and wild rocket, wild mushrooms with spinach, pumpkin seeds, mozzarella, feta and Aleppo pepper.

Regularly changing seasonal specials will also be on offer in the future, say Gallio, such as Moroccan Ras-el-hanout chicken with Padrón peppers, pickled red onions, mozzarella and pomegranate seeds.

FRESH AND FULL OF FLAVOUR Whilst pizza takes centre stage, an array of small plates are on offer as well, and are big on flavour (from whipped beetroot borani to roasted garlic hummus and lamb meatballs with minted yoghurt).

Seasonal salads are available as a main or side, with bright and zingy choices including Quinoa Tabbouleh (made with mixed quinoa, cherry tomatoes, parsley, pomegranate seeds and red

www.pizzapastamagazine.co.uk

NEW OPENINGS onion drizzled with tangy pomegranate vinaigrette) or Roasted Tenderstem Broccoli (with a hint of garlic, toasted seeds, sun-dried tomatoes, kalamata olives and a light tahini dressing).

Protein-packed Mediterranean bowls come laden with grains, herbs, shredded carrot, turmeric cauliflower and much more, topped with a choice of Moroccan spiced chicken, lamb kofte, roasted aubergine or pesto-rissa’ salmon.

The menu also features a good selection of vegan and glutenfree options, as well as a number of sweet treats to finish such as the Lotus Biscoff Cheesecake and the Molten Chocolate Fondant served with vanilla ice cream.

The drinks list features beers, wines, premium spirits, juices, mocktails and smoothies, alongside plenty of cocktails. Stand out choices include the Mediterranean Martini mixed with apricot, vanilla, vodka and lemon and topped with prosecco, and the Sicilian Sunshine - a blend of Malfy Gin, lemon, orange and cardamom.

In keeping with the menu, the décor instantly transports diners to the Med thanks to a warm and earthy colour palate of burnt oranges, natural browns and leafy greens. Fired terracotta and hand- cut glazed tiles complete the look, alongside brass tables, hanging plants, a water feature and a large olive tree.

PIZZA PUNKS

The unlimited topping and San Franciscan pizza brand, Pizza Punks, has confirmed it will open its fifth UK restaurant in Leicester this March.

CREATE YOUR OWN Opening in the heart of the city at Highcross, Pizza Punks Leicester will join the brand’s locations across the UK, including Glasgow, Belfast, Newcastle and Leeds.

The centre point of the restaurant is the brand’s handcrafted San Franciscan pizza dough - a unique dough that’s proofed for 48 hours and finished with San Marzano tomato, basil and garlic sauce and mozzarella before the house toppings are added. It’s then cooked in wood-fired ovens for the ultimate thin and crisp base with a deliciously chewy thick crust.

Advocates of freedom and expression, Pizza Punks offers a distinctive pizza experience – create your own - with 35 unlimited toppings to choose from, all made from scratch in the Pizza Punks kitchens, to create your own personalised punked up pizza. All for one flat fee, there are no extra costs, just handmade, in-house pizza (Pizza Punks Leicester also offers Halal, vegan, gluten-free and vegetarian options).

PASTA TOO New to the Pizza Punks offering and available at the new Leicester site, customers will be able to try fresh pasta, handmade in the restaurant each day.

As with the brand’s bespoke approach to pizza, guests will be given the option to ‘punk up’ their pasta with a choice of sauces and the finest Italian ingredients, choosing from Nduja, Tuscan sausage and salt & chilli chicken.

Pizza Punks Leicester will also offer craft beers and in-house cocktails, with guests able to choose from a selection of suitably punked-up classics for a true experience, including Drumstick Caiprisma (featuring vanilla infused rum, raspberry rum, fresh lime juice, served with retro drumstick), Smoked Popcorn Daiquiri (with charred sweetcorn infused rum, sweetcorn syrup, fresh lime juice www.papa.org.uk

and vanilla smoke) and

By Monks for Punks (with spiced run, pineapple juice, fresh lime juice, almond syrup, buckfast, served with salted popcorn and more!).

PIZZA COOL The new 120-cover restaurant will have neon lights, cool artwork, monochrome brick tiles and a stripped back aesthetic; it’s the ultimate cool pizza experience.

Pizza Punks founder, Brad Stevens says: “Pizza Punks Leicester will be our fifth site in the UK, and we can’t wait to share the Pizza Punks experience with the city.

“At Pizza Punks we do things differently, our customers have the freedom to make the experience their own – they can punk up their pizza or pasta with unlimited toppings for no extra charge.

“We want families and friends to visit and have the best time. For us, it is about providing excellent quality ingredients, unrivalled levels of customer service and most importantly, having fun; we want our guests to enjoy some great food, drinks and music with us.”

Pizza Punks was awarded the UK’s Best Italian Takeaway eatery last year in the Deliveroo restaurant awards, voted for by the Deliveroo customers, and its city centre restaurants are all ranked number one on Trip Advisor, in Glasgow, Belfast and Newcastle, they report.

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CHEESE Futura Foods’ Pizza & More cheese range.

cheese The challenge of

CHALLENGING TIMES With the recent, and still ongoing impact of the Covid 19 pandemic, the industry baseline has found a new normal, reports Simon Offord, commercial controller for Pizza & More at sector supplier, Futura Foods.

“We have found a merging of the channel landscapes, and reduced confidence in out of home dining,” says Simon Offord.

“Yet, consumers still want to treat themselves to comforting and indulgent food. The popularity of delivery and takeaway routes to market such as Deliveroo and Just Eat continues, and are in growth, frequently engaged with by consumers.

“We have seen the cheese and dairy market escalate to some of the highest prices in the last 30 years. With short supply of milk and increased demand from the consumer we are in unprecedented times. Low milk yields and inflation on electricity, fuel and 32

packaging means that the requirement for more cost-effective and functional cheeses has become more prevalent.”

Valerio’s, a specialist manufacturer of mozzarella and ricotta cheese, based in the market town of Bedford and established over 60 years ago, operates from its dedicated Bedfordshire located dairy, and report price pressures too from at home and abroad.

“Unfortunately, UK milk prices increased several times during the course of 2021 and have continued to do so into 2022 with further increases having been confirmed this month,” says Maurizio Valerio of Valerio’s Ltd. “Valerio’s, like many other producers has had to accept the ‘buy price’ increase for raw milk in order to have continuity and security of supply for its customers.

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

A mainstay of the pizza business, like many other foodstuffs and ingredients, cheese is experiencing supply chain and price pressures as the sector adapts in the wake of the response to the pandemic.

“We have also seen European milk prices following a similar path to that of the UK. “Milk prices constitute just one part of the ever-increasing cost spectrum, with other factors such as surging labour and energy costs also impacting significantly on the cost of manufacture.”

Despite all the issues faced as a producer, however, Valerio’s says that it has still been able to offer consistently high quality, specialist products, with short lead times, via a distribution network that covers the whole of Great Britain.

They produce a unique range of premium Italian cheeses, using fresh UK milk, and ranging from mozzarella, bocconcini and fior di latte to pizza cheese, burrata, stracciatella and ricotta. All products are produced daily in a modern, www.pizzapastamagazine.co.uk

0155

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CHEESE BRC AA-Grade accredited plant, from UK Farm Assured and Red Tractor approved milk. The majority of their cheese is made to order, they add, thus maximising shelflife and freshness, with order lead times of as little as two working days, delivered nationally.

A Telford-based business supplying cheese and dairy products to food manufacturers and the food service sector – Bridge Cheese – reports that it has had its best year yet, despite the triple challenge of Brexit, Covid and global supply chain disruption.

Bridge Cheese’s managing director, Michael Harte, says the business had successfully weathered the storm during 2021 and is looking forward to another year of growth in 2022, as its long-awaited expansion plans finally come to fruition.

“It’s been a phenomenal 12 months for Bridge Cheese and we’ve doubled our turnover in the last two years. Demand from our existing clients has increased and we are winning lots of new contracts too.

To keep up with the orders, we increased our headcount by an extra 22 full time employees,” reports Michael Harte.

Last summer, Bridge Cheese announced that they would be expanding their Telford headquarters to add an extra production line, additional warehouse space plus new staff facilities.

“We had hoped to expand the site at the end of 2021,” Michael Harte continues.

“But supply chain issues held up the commissioning of the new equipment we needed for the new line. While we are waiting, we’ve added a night shift to increase production. In the current climate, you just have to roll with the punches.”

The punches certainly came thick and fast in 2021, acknowledge the firm, but Michael Harte is hopeful that there is now light at the end of the tunnel.

“2021 certainly had its fair share of challenges for the food industry.

The year started with uncertainty around Brexit and operating under the new rules and processes for imports and exports, then the second wave of Covid and national lockdowns hit and then supply chain issues started to kick in,” Michael Harte reflects.

“It’s been a real uphill struggle as we import and export product, but we’ve been 34

able to remain agile and this has helped ensure we continued to fulfil our customers’ orders.

“One particular success of 2021 has been on the people side of Bridge Cheese’s business. Keen to avoid the labour shortages seen in other sectors, we have a dedicated full-time team working solely on recruitment, retention and development to ensure Bridge Cheese attracts and retains good people at all levels.

“We’ve had some fantastic appointments through apprenticeship placements and the Kickstarter scheme, as well as through local recruitment drives, and we have invested a lot in developing our culture. Our people are so important to the running of our business, we want them to feel valued.”

With plans for expansion and a new product launch in the offing, 2022 looks set to be a promising year for the business.

manufactured for functionality, for value or to meet dietary needs, to ingredients with provenance from continental Europe. The positioning of your product on the menu is your choice, but are you using the correct mix of ingredients to achieve your ideal commercial and quality requirements?” asks Simon Offord.

CHOOSING THE RIGHT CHEESE “Cheese tastes good, it’s extremely versatile and everyone has their favourite. However, in our Pizza & More category, functionality is just as important as flavour,” Futura Foods’ Simon Offord acknowledges.

“The choices on offer these days can be varied, and just as you would decide on a suitable mix of cheese for a cheese board, you also need to consider lots of factors when deciding what to top your pizza with.

“Mozzarella is a delicious, cow’s milk cheese, known by pizza lovers throughout the world for its melted, stringy characteristics and strong connection to Italy. Mozzarella is the original pizza cheese.

However, due to many external factors changing and evolving in recent years the top of our pizza is also evolving.”

More than ever before, perhaps, the need for a delivered pizza to be at its best when it arrives at your door is important, feel Futura. Additionally, there are also growing requests for specific dietary requirements. Therefore, pizza topping varieties in the pizza industry have seen a particular increase in focus and improvement, say Futura, and consequently there are now some new and innovative products on the market to meet the evolving need states.

“Products within our Pizza & More category vary significantly, from products

“Depending on the functionality, meltability, type of oven being used whether you are cooking from fresh or frozen, whether your product needs to be suitable for restricted diets and even the price point target required - it is important to select the right cheese for the right application.”

MOZZARELLA “Grated mozzarella has always been the mainstay of the pizza industry and what we would all expect to see on the top of our favourite pizza in the UK. Mozzarella has a mild, milky taste profile. You may also find standard mozzarella/Cheddar grated blends where the flavour of the Cheddar adds an additional dimension to your pizza, satisfying consumer taste buds,” advises Simon Offord.

Typically, mozzarella is made from cow’s milk, rennet and salt and its performance is that it melts well, has a stringy texture and browns easily. It is mainly used in classic applications such as supermarket own label products, chain restaurants and casual dining in order to create the desired cheese pull, good coverage when melted.

Italian mozzarella, in particular, however, is a much softer cheese than the grated variety and is more commonly seen in a smaller pearl or ball format. 5g tends to be used as an industry standard supply format (you will see these pearls www.pizzapastamagazine.co.uk

CHEESE on retailers’ pizzas as well as in the restaurant side of the industry to give a very traditional look, taste and feel to the product). Typically, it features milk (cow or buffalo), rennet and salt. Its performance is melty and creamy, elevating the finish. It can be used to add provenance to a menu and is invariably suitable for vegetarians, advise Futura.

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PIZZA CHEESE “This is a functional cheese blend which 11/04/2018 15:51 Page 4 specifically for pizza has been developed topping. This product is still classed as a cheese and will cook just like mozzarella,” explains Simon Offord.

“This product tends to be more cost effective than mozzarella and is fantastic for the delivery market as it will still stretch as it cools. Pizza cheese has a higher melt point to mozzarella and therefore tends to burn less if cooked quickly. Pizza cheese can also be blended with mozzarella depending on your requirements.”

Pizza cheese typically contains cheese curd (or milk powder), rennet casein, butter (or oil), water and starch.

ANALOGUE “An analogue cannot be called ‘cheese’.

Analogue functions very much the same as mozzarella and can be blended with all of the above different pizza toppings depending on your cost engineering requirements,” says Simon Offord.

This type of cheese contains rennet casein, starch, palm oil, water and is melty, with a stringy texture, browning easily, and very cost effective. It is mainly used in the pizza restaurant and takeaway market.

water, and melts lightly. Its main usage is to satisfy the consumer demand for vegan and free from products.

VEGAN PIZZA TOPPING “With the increased demand for a vegan alternative to cheese, we have seen improvements in this type of pizza topping. Developments on flavour and stretch have been challenging, however the products are still improving at an amazing rate due to the consumer importance. Vegan products cannot be called ‘cheese’,” says Simon Offord.

Vegan pizza topping typically contain coconut oil (fermented rice also available), starch, vegetable protein and

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BIG ON CHEESE UK frozen pizza brand, Chicago Town, has had a good start to the year, scooping a top honour at the 2022 Product of the Year awards – the UK’s largest consumer survey of product innovation. Its popular Tiger Crust pizza took the spoils in the hotly contested Frozen Food category.

The Tiger Crust range is thin and crispy with a crust that tastes just like tiger bread, smothered in Chicago Town’s signature sauce, and loaded with tasty toppings.

The range includes tempting family favourite toppings including Cheesy Ham & Bacon, Cheese Medley, and Double Pepperoni pizzas.

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35

PREVIEW

Visit the UK’s biggest trade event for food, drink and hospitality On 21-23 March 2022, IFE (International Food & Drink Event) will be joining forces with Hotel, Restaurant & Catering (HRC) and London Produce Show and new launch, IFE Manufacturing, to bring to life the UK’s largest gathering of food, drink and hospitality professionals.

COMBINED Over three days, visitors will have the chance to meet with over 1,500 innovative suppliers covering food and drink, catering equipment, design and décor, hospitality tech, food production and much more.

The combined event will give food and drink retailers and hospitality business owners the opportunity to meet face to face with potential suppliers, taste and test their products in person and find solutions to grow every aspect of their business.

IFE For over 40 years, IFE has been a go-to event for sourcing quality food and drink products, with the UK’s largest selection of British products and brands representing over 100 countries present at the show.

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In addition to an unparalleled selection of suppliers, this year’s event promises a wealth of resources available to visitors to support their business growth and reach wider audiences.

The Advice-to-Go Zone will have representatives from organisations including City Harvest, BSI, the FDEA, Sugarwise, Green Seed Group, the Institute of Food Science & Technology and the Institute of Export & International Trade on call throughout the show to provide bespoke advice and guidance.

IFE organisers say they are also pleased to be hosting the Department for International Trade at the 2022 event. Visitors are invited to meet with representatives from DIT to hear how the department can advise on export opportunities and to learn about other services and resources available to professionals and businesses operating in food & drink.

ITALIAN REPRESENTATION As always, IFE is set to welcome a wide range of international food and drink brands from all around the globe, including over 70 businesses attending the show as part of the Italian Trade Agency pavilion for 2022.

From quality pestos, pastas, wines, coffees and more from historic Italian businesses to innovators such as Oryza, a producer of organic gluten-free cereal cakes, and Fratelli Fratta - a company with a fresh take on superior quality extra virgin olive oil.

Sandra Sullivan, events manager at the Food & Drink Exporters Association, commented: “The Food & Drink Exporters Association team are buzzing to get back to IFE to connect with our export community and seek out brands that have yet to take their first steps into export. IFE is always such a strong showcase of UK food and drink. UK products that offer something unique and brands that are well established in the UK are always in demand by international buyers. Can’t wait to see what we can find at IFE!”

IFE’s Future Food Stage will be playing host to a number of insightful discussions throughout the event, from industry disruptors such as speedy delivery service Gorillas discussing the changing needs of the 24/7 consumer and marketing consultant Karen Fewell examining the psychology of spending, to innovation in the world of vegan www.pizzapastamagazine.co.uk

PREVIEW

and plant-based foods with category leaders such as BOSH! and Crackd.

Vegan and plant-based is a particular focus of IFE 2022, with the

www.papa.org.uk

launch of a new dedicated section in partnership with the Vegan Society and a range of panel discussions focussed on these products across IFE and IFE Manufacturing.

Veg Capital managing director, Matthew Glover, commented: “I’m delighted to hear that IFE has chosen to allocate a Vegan & Plant-based section at the next show. From a movement perspective, it’s important for vegan businesses to not be seen as niche products, but part of the mainstream. There’s a huge opportunity for retailers and food service providers to expand their plant-based offerings, and trade shows provide that opportunity for buyers to sample the latest innovations, and keep abreast of this new trend.”

For business owners and buyers eager to learn more about the work that the Vegan Society do, including the process of obtaining the Vegan Trademark, the authentic international vegan standard for product labelling,

the Certification Clinic will be running 9.30-11am on the Innovation Platform stage as part of IFE Manufacturing.

Organisations taking part in the Clinic include BSI, the Soil Association, Sugarwise, BRCGS, the Vegetarian Society, KLBD Worldwide Kosher Certification, RSPCA Assured, Salsa, B Lab and Halal Certification Europe, and all will be on hand to answer questions and discuss the steps needed to meet their certification requirements.

Event director Philippa Christer commented: “We’re privileged to be partnering with some fantastic organisations for IFE 2022 and to be able to provide bespoke, face to face and confidential advice to businesses looking to learn more about product certification and promotion.

“In an increasingly crowded and diverse marketplace, both consumers and retailers are eager to see these trusted markers on products and to understand more about the companies they are investing in.”

37

PREVIEW event, focusing on key trends and product categories in the sector. The show will also see the return of the popular Tap Room feature, a networking space highlighting breweries including Old Street Brewery, Siren Craft Brew and Anspach & Hobday.

Returning to HRC is historic chef event International Salon Culinaire, which is celebrating 120 years at the forefront of UK culinary competition at HRC 2022.

To celebrate the anniversary, and in recognition of the events of the past two years, the competition is adding a number of new categories including the Restaurant Home Meal Kit Challenge, the Apprentice Challenge and Pub Chef of the Year.

HRC HRC has become the must-attend event for the foodservice and hospitality sector to discover product innovation and hear from some of the leading figures in hotels, restaurants and professional catering.

This year’s show will be aiming to cover everything needed in a modern hospitality business across four show sections professional kitchen, foodservice, design and décor and hospitality tech. Plus, this year HRC is joining forces with the Pub Show to welcome a number of additional alcohol brands and pub-focused suppliers to the show for 2022.

As part of the Pub Show at HRC, On-Trade Consultancy will be hosting a number of guided ‘Pub crawls’ around the

PASTA CHALLENGE Among the numerous categories at the competition is the Perfect Pasta challenge, which asks competing chefs to create two portions of a contemporary sweet or savoury past dish, using a fresh pasta dough and rolling equipment of their choice.

HRC 2022 will also see over 50 presentations, panel discussions, live cooking demos and more take place across the three days of the show. The Vision Stage, designed by Harp Design, will welcome big-name brands in hospitality and foodservice including Pizza Pilgrims, Market Halls, Yummy Pubs, Grind, Honest Burger and Wonderland Restaurants as

In the spotlight Celebrating its 30th anniversary, Mediterranean food supplier, Dina Foods, will be in the party mood as it showcases its range of authentic breads, savouries and confectionery at IFE. Some of its best-selling ranges will be on show including its traditional artisanal flatbreads, ranging from Pitta to its signature Paninette® wraps and Lavash bread.

Blue Seal, designers and manufacturers of a whole range of quality catering equipment from ranges to griddles, fryers to bratt pans, will be at HRC, their range of Turbofan convection ovens being suitable from small cafes up to large bakeries.

38

Filta Environmental will be exhibiting its latest innovations in kitchen hygiene and environmental compliance, including the awardwinning FiltaFOG Cyclone - a next-

they discuss the latest topics and trends impacting on the sector. Plus, HRC chef ambassador Michael Roux Jr will be taking part in a keynote discussion on shifting kitchen cultures with an all-star panel of top chefs.

TECH Meanwhile, the Tech X stage will be covering topics including the smart use of data, digital transformation, and the effective integration of tech into pub, bars and hospitality businesses.

Dub Lee, culture systems architect at Honest Burger, commented: “Our customers and team members are now using technology in almost every aspect of their lives and have come to expect a level of convenience and tech savviness with the businesses they interact with.

As the workforce gets younger, modern consumer-grade tech will be essential to engage our teams.

“Hospitality isn’t often seen as a techfocused sector, it’s often seen as a badge of honour to be fearful of technology in our industry. I believe technology can free up operators to focus on the teams, and their customers instead of handling admin.”

To learn more about everything happening at HRC head to hrc.co.uk, and for IFE visit ife.co.uk. generation grease recovery unit (GRU) at HRC. Designed for the circular economy, FiltaFOG Cyclone uses a unique patented threestage separation process to deliver exceptionally high-quality recovered oil from kitchen wastewater - turning waste stream into a revenue stream.

It enables operators to recover approximately 2,000 litres of quality oil every year, worth £400, claim the firm.

Panasonic has announced it is to exhibit at HRC with its range of microwave ovens; its SCV2 Speed Convection Oven taking centre stage, and a grab and go offer likely to be the model to adopt to maintain the ‘bounce-back’ and maximise sales in the hospitality sector, feel the company.

www.pizzapastamagazine.co.uk

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

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

999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 Fax: 01708 555022 sales@999pizzatoppings.com ADM Milling UK Ltd. Hyatt Place, 50-60 Broomfield Road, Chelmsford, Essex CM1 1SW Contact: Laura Passingham Tel: 01277 262525 sales4flour@adm.com https://www.4flour.co.uk/ Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk

Alphin Pans Oakdale Mill, Delph New Road, Delph, Nr Oldham OL3 5BY Contact: Liz Crossland Tel: 01457 872486 sales@alphin.co.uk www.alphin.co.uk American Pan UK 6 - 8 Seddon Place, Stanley Industrial Estate, Skelmersdale, Lancashire WN8 8EB Contact: Mark Picconi Tel: 0161 504 1176 mpicconi@americanpan.com www.americanpan.com

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

Continental Quattro Stagioni Trafalgar Mills, Leeds Road, Huddersfield, West Yorkshire HD2 1YY Contact: Mr Roberto Giacobbi Tel: 01484 538333 r.giacobbi@continental-wine.co.uk www.continental-food.co.uk Conveni Willige Laagt 2, 5757 PZ Liessel The Netherlands Contact Noel Reidy Tel; +44 7903 526 457 +31 (0) 493 348 700 noel.reidy@conveni.nl info@conveni.nl

Cooktek c/o MCS Technical Products Ltd MCS Technical Products, Building 2, Westmead Industrial Estate, Westmead Drive, Swindon, Wiltshire SN5 7YT Contact: Steve Snow Tel: 01793 538308 Fax: 01793 522324 sales@mcstechproducts.co.uk Dairy Partners Ltd Brunel Way, Stroud Water Business Park, Stonehouse, Gloucestershire GL10 3SX Contact: Will Bennett Tel: 01453 828890 Will.Bennett@dairypartners.co.uk www.dairypartners.co.uk

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

Dawn Farm Foods Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US Contact: Bryan Murphy Tel: 01604 583421 Fax: 01604 587392 bmurphy@dawnfarmfoods.co.uk www.dawnfarms.ie

Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Andrew Ford Tel: 01749 838108 andrewford@eurilait.co.uk www.eurilait.co.uk

Euro Catering Equipment Ltd. Unit 4 Egerton Close, Daventry, Northamptonshire NN11 8PE Contact: Steve Lane Tel: 01455 559969 Fax: 01455 559979 sales@euro-catering.co.uk www.euro-catering.co.uk Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Andrew Thorne Tel: 01775 767655 01775 767656 andrew.thorne@freibergerukltd.co.uk

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

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 Ingredient Solutions Ltd. Boherbue, Mallow, County Cork, Ireland Contact: Gary Davies Tel: +353 29 76981 gary@ingredientsolutions.net www.ingredientsolutionsltd.com Insurance Protector Group B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk IPR Events London Ltd. The Plaza, 535 Kings Road, London SW10 0SZ Contact: Stanislava Blagoeva Tel: 0207 352 4356 slava@iprconnections.com www.iprconnections.com

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

Jestic Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 01892 831 960 Email: info@jestic.co.uk www.jestic.co.uk Just-Eat.co.uk Ltd. Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN Contact: Paul Griffith Tel: 0208 7362001 b2bmarketing@just-eat.co.uk www.restaurants.just-eat.co.uk La Cimbali UK Ltd Centennial Park, 280 Centennial Avenue, Elstree, Borehamwood WD6 3ST Contact: Daniel.Clarke Tel: 020 8238 7100/07967 183494 daniel.clarke@cimbali.co.uk

index registered suppliers 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 Makfa JSC Vspolny Lane, Building 5, Construction 1, Office 1, Moscow 123001, Russia Contact: Elena Karmanova Tel: +7 351 255 97 16 (ext 2416) karmanova@makfa.ru www.makfahealth.com Nutritics 22c Town Centre Mall, Main Street, Swords, Co Dublin, Ireland Tel: 020 3769 5265 Email: info@nutritics.com www.nutritics.com Ornua Ingredients Europe Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Alan Mackie Tel: 01531 631300 alan.mackie@ornua.com www.ornuaingredients.com Pan’Artisan Unit 25-26 Holmbush Industrial Estate, Holmbush Way, Midhurst, West Sussex GU29 9FQ Contact: Charlotte Kilduff Tel: 01730 811490 Charlotte.kilduff@panartisan.com www.panartisan.com

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

ap

Qualitops (UK) Ltd Simon Scotland Road, Hardwick Industrial Estate, Kings Lynn, Norfolk PE30 4JF Contact: Lea Hall Tel: 01553 772 522 sales@qualitops.co.uk www.qualitops.co.uk Riva Foods 32 Copenhagen Road, Hull HU7 0XQ Contact: Andrew Hargrave Tel: 01482 837285 Fax: 01482 824323 andrew.hargrave@rivafoods.co.uk www.rivafoods.co.uk

A

Tel: 0161 702 8447

email: sales@pizza-toppings.co.uk

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

Stateside Foods Ltd 31 – 34 Great Bank Road, Wingate Industrial Park, Westhoughton, Bolton BL5 3XU Contact: Ian Kent Tel: 01942 841200 Fax: 01942 841201 sales@stateside-foods.co.uk www.stateside-foods.co.uk Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Gayle Hunter Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk

ALPHIN PANS Serving the Pizza Professional Since 1989

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

Making the pizza professional h

February 2022 Advert Eighth.indd 1

We also produce a alal range of H products

We re Manufactu a zz hargioni pi toppings

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12/01/2022 14:00:14

index of products DOUGH & PIZZA

INSURANCE

Salami

PIZZA TOPPINGS

SOUPS, SAUCES,

Beer

EQUIPMENT

Insurance Protector Group

Carnevale Ltd.

Fish

Carnevale Ltd.

Danish Crown

Carnevale Ltd.

STOCKS & DRESSINGS

Dough Trays

Coffee

Alphin Pans

Dawn Farm Foods Ltd.

Fruit & Vegetables

Qualitops (UK) Ltd

Carnevale Ltd.

BEVERAGES

Carnevale Ltd. Mineral Water

Pizza Accessories

KITCHEN & SERVING EQUIPMENT Bakery Ovens

Meat

Stateside Foods Ltd.

999 Pizza Toppings (UK) Ltd.

Pasta Sauces

Olive Oil

Carnevale Ltd.

Leathams PLC

Danish Crown

Silbury Marketing Ltd.

Dawn Farm Foods

Chefsrange

Pizza Plus Foodservice

Baking Pans

Carnevale Ltd.

Pizza Making Systems &

Alphin Pans

Wine, Spirits & Liqueurs

Equipment

Continental Quattro

Alphin Pans

Stagioni Ltd.

Chefsrange

Carnevale Ltd.

Coffee Machines

Cooktek (MCS Technical

La Cimbali UK

Products)

Displays

Pasta (Dry)

Jestic

Chefsrange

Carnevale Ltd.

Drinks Systems

READY MEALS

Continental Quattro

Italian

Carnevale Ltd.

Stagioni Ltd.

Conveni

Soft Drinks

BREAD, CAKES & DESSERTS Garlic Bread Goodfella’s Pizza Riva Foods

Pizza Ovens Chefsrange Jestic

American Pan UK Chargrills

Fryers

Pizza Plus Foodservice

Chefsrange

CHEESE, DAIRY &

Pizza Pans

Jestic

EGGS

Alphin Pans

Griddles

Cheese 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Dairy Partners Ltd.

FISH & SEAFOOD Other Fish & Seafood Leathams PLC

Eurilait Ltd. Futura Foods UK Ltd.

FLOUR & BAKERY

Silbury Marketing Ltd.

Stateside Foods Ltd.

SunBlush© Tomatoes

Jestic

Pizza Plus Foodservice

Prepared Pizza (Frozen)

Holding Ovens

Pizza Bases & Crusts

Freiberger UK Ltd.

Jestic

Pan’ Artisan

Goodfella’s Pizza

Induction Cooking &

Pizza Plus Foodservice

Pizza Plus Foodservice

Carnevale Ltd.

Holding

Stateside Foods Ltd.

Stateside Foods Ltd.

Leathams PLC

Chefsrange Refrigeration

Flour

Chefsrange

Cooktek (MCS Technical Products)

MEAT Bacon

Carnevale Ltd.

Carnevale Ltd.

Dawn Farm Foods Ltd.

Dairy Partners Ltd.

Whitworth Bros. Limited

Leathams PLC

Eurilait Ltd.

Icings

Beef

Futura Foods UK Ltd.

Allied Mills

Leathams PLC

Glanbia Cheese Ltd.

Improvers

Futura Foods UK Ltd. COMPUTING

Chicken & Other Poultry Leathams PLC Ham

Premixes

Carnevale Ltd.

(Bread & Cakes)

Dawn Farm Foods Ltd.

Allied Mills

Foods Ltd. Leathams PLC

SOLUTIONS Online Ordering Solutions

FOOD WHOLESALERS

Just-Eat.co.uk Ltd.

Continental Quattro

Stateside Foods Ltd.

CHAIRMAN Keith Griffiths (Pizza Hut)

FROZEN PIZZA MANUFACTURER

CONSULTANT

Ian Kent (Stateside)

PASTA MANUFACTURER/ DISTRIBUTOR Vacancy

Italian Meat & Sausages

SUPERMARKETS

DELIVERY &

Leathams PLC

Carnevale Ltd.

Frozen - Vacancy

PACKAGING

Stateside Foods Ltd.

Danish Crown

PIZZA RESTAURANTS

Qualitops (UK) Ltd

Chain - Rupi Zani (Pizza Express)

Pepperoni

PIZZA DELIVERY OPERATORS

Cooktek (MCS Technical

Chargrilled Vegetables

Carnevale Ltd. Danish Crown

Products)

Carnevale Ltd.

Dawn Farm Foods Ltd.

Pizza Lid Supports

Olives

GCL Food Ingredients.

Alphin Pans

Leathams PLC

Qualitops (UK) Ltd

Katy Habibian (Village Pizza)

CHILLED PIZZA MANUFACTURER

Chilled - Vacancy

FRUIT & VEGETABLES

Sun-Dried Tomatoes

Geoff Parsons (Basilico)

AGGREGATOR

Pancetta

Alphin Pans

Leathams PLC

Independent Sunny Chhina (The Fat Pizza)

David Jones (Pan Artisan)

Dawn Farm Foods Ltd.

Bag Systems

Canned Tomatoes

The Pizza Pasta & Italian Food Association is the trade body representing the UK pizza, pasta and Italian Food Association.

The Association is given direction by a Management Committee comprising:

Stagioni Ltd.

Heated Pizza Delivery

TOMATOES

Conveni

Carnevale Ltd.

Eurilait Ltd.

Prepared Pasta Meals

Pan’ Artisan

Preparation Counters

Allied Mills

Conveni READY PREPARED

Dough Balls

Allied Mills

Parmesan

Stateside Foods Ltd. Soups

Leathams PLC Makfa JSC

Silbury Marketing Ltd.

Products)

Ornua Ingredients Europe

Mozzarella

Pizza Plus Foodservice

Cooktek (MCS Technical

Durum Semolina

Allied Mills

Leathams PLC

Stateside Foods Ltd.

Prepared Pizza (Chilled)

Leathams PLC

ADM Milling UK Ltd.

Silbury Marketing Ltd.

GNOCCHI & RICE

& CRUSTS

Allied Mills

Leathams PLC

PASTA, POLENTA,

Chefsrange

Concentrates

Futura Foods UK Ltd.

Conveni

Freiberger UK Ltd.

Ingredient Solutions

Eggs

Pizza Sauces

PIZZA DOUGH, BASES

Glanbia Cheese Ltd.

Stateside Foods Ltd.

Leathams PLC

Pizza Plus Foodservice

Chefsrange

La Cimbali UK

Riva Foods

OILS & VINEGARS

Alphin Pans

Carnevale Ltd.

Garlic Spreads & Mixes

Stephen Glass (Just Eat) Maurice Abboudi Richard Harrow

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

Chain - Phillip Quinn (Papa John)

Equipment Richard Norman (Jestic)

Small Chain - Khalil Rehman (Caprino’s Pizza)

Speciality Ingredients James Faulkner (Leathams)

PAPA

HELP US TO

HELP YOU

The Pizza Pasta & Italian Food Association aims to ensure the best market conditions for our industry. From lobbying government to its organisation of the prestigious Pizza Pasta & Italian Food Awards, we aim to provide the best environment for you to trade in plus a wide range of benefits.

Facing the staffing challenge – Our business needs good people. We are lobbying to ensure Brexit does not lead to the door shutting on the people we need to keep going.

Reducing Energy and Telecoms costs – Our specialist advisor will shop around to get you the very best deals – and it’s free!

Insurance with Free Membership – Our specialist insurers offer really keen prices for shop and business insurance – and independent retailers can get free membership if they use them.

KPMG Accounting offer – Members can take advantage of a three months free accounting offer from leading accountants KPMG. Training – Our discounted on-line hygiene training is focused and saves you money and time.

Assured Guidance – Members following our Assured Advice are protected from enforcement challenges.

Free Advice – From legal to technical advice, our members have free access to experts.

Buying ingredients or equipment from abroad? Our agreement with Cornhill offers exceptionally keen exchange rates.

Business rates and financial help – We have teamed up with a specialist business finance consultancy who provide members advice on everything from business rates to raising finance.

Cutting Fuel bills – Members can enjoy savings of up to 5p per litre on diesel & petrol, and up to 10p per litre at motorway pumps, with a free no-obligation fuel card.

London hotel discounts – Save money when staying in London using the unique Association booking code with Grange Hotels.

It all comes with membership Plus you get free password access to

our online magazine and guidance

HELP US TO

Visit www.papa.org.uk

JOINING TODAY

01291 636348

HELP YOU BY

Or Call Sandra on

Your preferred

supplier of meat toppings

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