Boss Pizza to create

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 eff ects 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 sacrifi ce 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 fl avour or texture, has never been greater, they feel.

Vegan Pepperoni is the Vegetarian Butcher’s fi rst-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 fi rst time, there’s never been a more crucial time for operators to ensure that menus are as 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 fi rsts 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 diff erent menu. Our range of Butcher’s cuts enable operators, big and small, to do just that.”

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 fi sh and seafood, right to the fi ngertips.

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 fi gure that has grown signifi cantly 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.”

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 baffl ed 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 fi ght 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 fi rst 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% fi nd 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 fl ax seeds, the researchers found.

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.”

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/

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

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.

Papa John’s family franchise has Nottingham covered

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, 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.”

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 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.