Issue 204 June 2021
& Italian food magazine
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A THOUSAND COLOURS. Today we introduce you toRED.JJ
Saccorosso is the flour with elastic and resistant gluten, ideal for light dough
and perfect leavening.
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UK customers: www.casajulia.co.uk
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CAPUTO 11 mulino di Napoli
Contents
Welcome As our news pages suggest, there are more positive signs in the sector of re-openings, the launch of new businesses and new concepts. However, the prospect of a mixed employment and staffing situation remains in the wake of ‘lockdown’ and the lingering furlough scheme; many people from overseas having understandably also decided to return home in the intervening months. Our features and articles cover the increasing importance of having recyclable packaging and being able to deal with food waste. This issue also marks the official launch of the industry’s prestigious PAPA Awards.
CLARE BENFIELD EDITOR
clare@jandmgroup.co.uk
NEWS
FEATURES
4 Base Face Pizza to launch with a commitment to British ingredients.
24 Veering towards vegan – free-from and plantbased eating.
5 Jobs at risk and staffing challenges faced by hospitality. 6 Dometic launch DeliBox.
30 Packaging preparedness – the drive to recycle. 32 Ready for summer – ice cream. ARTICLES
8 Carluccio’s and Sainsbury’s to trial new concepts.
36 Pizza on the property menu – insight from Christie & Co.
12 Papa John’s helps holiday parks prepare for summer staycation boom.
38 Stopping food waste – the case for positive change.
PAPA ASSOCIATION
REGULARS 39 New products.
16 Association Update.
40 Index of suppliers.
18 PAPA Awards 2021.
41 Classifieds.
Editor Clare Benfield telephone 01291 636336 e-mail clare@jandmgroup.co.uk Advertising Andrew Emery telephone 01291 636334 e-mail andrew@jandmgroup.co.uk Production Jayson Berry telephone 01291 636339 e-mail jayson@jandmgroup.co.uk
Specialists in WOOD FIRED FUELS
Subscriptions Sandra Bennett telephone 01291 636342 e-mail sandra@jandmgroup.co.uk
J & M Group
Association House, 18c Moor Street, Chepstow, NP16 5DB.
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 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. 2021
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June 2021
NEWS
Base Face Pizza to launch with a commitment to British ingredients Italian tomato shortage likely amidst price rises It is increasingly felt that the Italian tomato market will be much more expensive than last year due to increased cost of fresh tomatoes, tinplate and energy, together with low results of this year’s crop creating a total lack of stock. Wholesale prices for tomatoes are claimed to be up 20% already, and are predicted to grow to a 50% increase as the 2021 crop is harvested and enters the market, with a significant proportion of this increase likely to be passed on to consumers, warn sector supplier, Eurostar Commodities. Director and ingredients expert at Eurostar Commodities, Jason Bull, said: “Prices are increasing more than 50% comparing to pre-season 2020. Suppliers in Italy have now started to offer prices for this year’s new crop, asking on average 20% more than last year. In foodservice in the last few months prices have not increased proportionally since demand was low. But now the market is re-starting, and prices are going to the level we expect for next crop.” This shortage and price increase will predominantly affect quality tomatoes picked and canned for freshness, the company feel. Tinned tomatoes feature as a key ingredient on supermarket shelves for everyday dinners including bolognese, pasta sauce, chilli, soups and many other dishes. Quality tinned tomatoes are also used in restaurants and food service with hi-brix level tomatoes (for extra sweetness) being used in restaurants, catering, and food service industries, with price increases likely to include whole tomatoes, peeled plum tomatoes and chopped tinned tomatoes. 4
Base Face Pizza - started by Tim Thornton during lockdown as a charitable fundraiser - has created a loyal, cult following across Chiswick and Hammersmith in London, having now gone on to launch a bricks and mortar site this month in Hammersmith, nestled in the bustling King Street, and with a huge residential crowd on its doorstep. It’s all about the base, say Base Face. Namely, a mix of 00 flour blended with Tritordeum flour, an innovative grain cross bred from Wild Barley and Durum Wheat, and with a super low GI which is more digestible and sustainable than regular flour. The dough is then proved for an unusually long 48 hours. The result? A beautifully light and moreish base claim the pizza makers. At the same time, Tim Thornton says that he is staunchly committed to using British ingredients wherever possible, including La Latteria Burrata (handmade up the road in Acton every morning using fresh British milk), Cobble Lane for all charcuterie, Chiswick Chillies jam (and a special edition Chiswick Chillies X Base Face Chilli Oil to celebrate the opening), Cornish Kern and Colston Bassett Stilton. Tim Thornton, a trained jazz musician, who sadly lost his income due to Covid, says that he began making pizzas under the watchful eye of his Italian wife, and began delivering them to neighbours and locals. In no time at all, and with a bit of help from social media too, he built up a formidable reputation in leafy West London. His menu bursts with colour and energy, from the classics of Marinara and Salami to Peppergine (burnt green pepper crema, roast aubergine, olives, tomato, oregano, basil and olive oil), Truffle shuffle (mushroom and truffle crema, mixed wild mushrooms, mozzarella, parmesan, olive oil) and N’duja love me (Cobble Lane N’duja, Stichelton Blue, Parmesan, tomato, maple syrup, oregano and olive oil). And pineapple-on-pizza fans won’t be disappointed when they see Base Face’s Cheeky Pineapple (crispy cured pig
cheek, roast pineapple & red onion jam, black pepper, mozzarella, Parmesan, basil and olive oil). “The last 12 months have decimated my music career, but they’ve given me incredible impetus to create Base Face,” said Tim Thorton. “It’s one of those classic stories. I could never find a pizza I really loved locally, I had an Ooni in my back garden and a sudden glut of time on my hands, worked hard to create a dough that was lighter than your classic sourdoughs or Neapolitan pizzas, and researched British ingredients till I found ones I was really happy with. “Friends and neighbours were the initial customers. The first two months, I was giving the pizzas away and asking that people donated £5 from each pizza to the NHS charities, and it’s blown up since then, with pop-up residencies, farmers’ markets and even supplying pizzas to a whole jazz club at Kansas Smitty’s last year, bringing my food and music lives full circle. It’s amazing what you can do in the face of adversity, and I cannot wait to show my customers new and old how lovely my pizzas are. I’m very proud of them!” Base Face Pizza (www.basefacepizza. com) will be opening this month offering a 50% discount off all food (not drinks) for the first week. It will be open Wednesday to Sunday inclusive from 5-10 pm, from 12-10 on Saturdays and from 12-5 on Sundays, and their pizzas will also be available on Deliveroo or for collection.
June 2021
NEWS
Jobs at risk and staffing challenges faced by hospitality The £2.5bn in rent debt hanging around the neck of the hospitality industry is a threat to the future of thousands of businesses and over 330,000 sector jobs, analysis by UKHospitality has revealed. A new survey of UKHospitality members found that resolving the rent debt issue is critical to ensuring the future health of a sector that prepandemic accounted for 10% of UK employment. As part of its submission to the government’s call for evidence, UKHospitality highlighted that more than half of operators surveyed said they have not had a rent reduction from their landlord, despite prolonged periods of closure and over a year of punitive trading restrictions. Other key findings include the fact that 52% have not been given any extension to pay rent, 73% are either unable or don’t know how they can pay their rent arrears and 40% have not been able to reach a deal with their landlord over rent concessions. If the current protections that are in place are removed this summer, the analysis estimated that a sixth of the remaining hospitality workforce, equivalent to 332,000 jobs, could be lost. This would be in addition to the hundreds of thousands of jobs already lost during the course of the pandemic. Kate Nicholls, UKHospitality CEO said: “Our survey shows that while a proportion of operators have been able to strike a deal with their landlords on payment of rent debt, for many there have been no concessions and little engagement on the issue. The issue of rent debt must be resolved in a way that shares the burden as businesses simply cannot be expected to pay their rent arrears in full. “This is why the government must take affirmative action to help hospitality rebuild and play its part
A shortage of suitably qualified pizza chefs is believed to also now be affecting the UK’s Italian food serving sector in particular.
in the economic recovery. There has to be a sharing of the pain caused by lockdowns and trading restrictions. Government must extend and expand protections until the end of the year, and force the writing off of a fair amount of Covid rent debt. The removal of protections would be disastrous and result in a huge increase in enforcement activity – meaning business failures and hundreds of thousands of jobs lost.” Further analysis carried out by UKHospitality has also revealed the extent of the staffing crisis facing a sector that is already in a hugely fragile state following more than a year of closures and severely restricted trading. Based on a survey of hundreds of hospitality operators, they found that the shortage of front-of-house staff and chefs is particularly acute, with 80% of those surveyed reporting vacancies for front-of-house roles, such as waiting and bar staff, and 85% are in need of chefs. Some 47% have housekeeping vacancies and 43% are looking for assistant or general managers, it was
found. The survey also suggested a current vacancy rate across the sector of 9%, implying a shortage of 188,000 workers, they calculate. “It is also time for the government to review its list of shortage occupations and consider the introduction of an Australian-style visa scheme to enable the workers we need, who don’t meet the point-based system, to come and work here,” added Kate Nicholls. “The hospitality industry has invested heavily to ensure venues are safe places to visit and work. By lifting restrictions on the 21 June, and with support, we can get back to what we do best - and power the engine of our economic and social recovery.” This survey also showed that for overseas workers, many of whom returned home at the beginning of the pandemic, travel restrictions were a primary reason they had chosen not to return to the UK with nearly a fifth saying that the cost of quarantine on return was preventing them from coming back.
www.papa.org.uk 5
NEWS
Dometic launch DeliBox Dometic, who describe themselves as a “global leader in mobile living solutions”, have announced the launch of their DeliBox delivery solution - a revolutionary smart delivery box designed to preserve the quality and temperature of food or other perishables seamlessly throughout the delivery process, claim the company. The Dometic DeliBox solves the number one complaint of food arriving cold, they also claim, by offering a temperaturecontrolled transportation solution so as to guarantee a better customer experience and offers restaurateurs, ghost kitchens, last mile delivery platforms an opportunity to build trust and brand loyalty. Pilot programmes are already underway in Stockholm, where Dometic’s global headquarters are located. Favo, a popular ghost kitchen, is trialling the product as a case study. Oscar Johansson, founder and CEO of Favo commented: “A happy customer is the only thing that counts to us. Securing the right temperature and food quality through the Dometic DeliBox is a gamechanger.”
The industry is primed for an innovation of this kind, feel Dometic, who add that according to a Statista Report published in September 2020, sales for food delivery increased 60% between 2017 and 2020, and by 2024, the platform-to-consumer will be the leading category for food delivery with a projected revenue of 96.9 billion dollars. “There is a huge demand for high-end food delivery, yet physical products are lagging behind. With the Dometic DeliBox, we’ve reimagined food delivery and developed a product that can be a real differentiator for restaurants and ordering and delivery platforms,” commented Peter Kjellberg, chief marketing officer and head of other verticals at Dometic. “We’ve used our expertise in temperature-controlled solutions to create something new, something unique and something that fills an important market need in the food and beverage industry.” The Dometic DeliBox can be mounted on mopeds, motorcycles, electric bikes and placed in cars. With separate compartments and two
dedicated temperature zones, it offers both active heating (all models) and active cooling (premium model) elements to keep food at optimal temperatures throughout the delivery journey, and has the capacity to handle large and even multiple orders. Featuring an air purification system with cold plasma ion technology, the box assures a clean interior atmosphere devoid of lingering odours of previous deliveries, say Dometic. The premium version also offers a smart phone application that makes it possible to keep track of every delivery and monitor the temperature during transport. The Dometic DeliBox is easily customisable and can be wrapped with brand logos (currently available for pre-order, the Dometic DeliBox will begin to enter the North American market from October this year, report the company, its price range starting at $775).
Yorkshire pie company launches ‘make at home pizza’ Homemade Pizza Club (www. homemadepizzaclub.co.uk) has been launched by award-winning Yorkshire based food company, Sturdy Foods, already well known for creating quality products for the hospitality and food service sector. The company’s Yorkshire Handmade Pies, for example, are handmade in their bakery nestled between the Yorkshire Dales and the North York Moors, where the team say that they are passionate about creating an unforgettable pie eating experience, Yorkshire being home to some of the finest food producers in the country, they point out. Now they have turned their attention to pizza with the introduction of Homemade Pizza Club, which they describe as a “delicious, no-mess pizza delivered direct to your door.” The concept centres around premium quality, individually wrapped 6
pizza bases, portioned mozzarella cheese, together with a range of authentic Italian toppings so that people have everything they need at home to create a tasty pizza. The ingredients have also been sourced from all over Italy to give people a truly authentic pizza tasting experience, and in turn meaning that all people need do is add some of the toppings, pop in a preheated oven for six to seven minutes, then enjoy. The home pizza market in the UK is worth a whopping £570 million, according to Kantar data, the company point out, set to grow by some 12.5% year on year (2019 to 2021). The demand for restaurant quality pizza made in the home has soared during lockdown, having complimented the trend for people having specialist home pizza ovens. Chief pizza maker at Sturdy Foods, James Sturdy, said: “We’ve launched in
response to massive demand for our pizza kits as people become more sophisticated and realise that most shop-bought pizza does not cut it! We give you everything you need to make mess-free authentic Italian pizza at home. We’ve designed our pizza kits to be a fun cooking experience that parents and children can do together. We’ve taken away the messy, floury, doughy element so that you have can have fun creating your toppings, enjoy the homemade taste and not have to worry about the washing up!”
June 2021
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06/04/2021 14:55
NEWS
Carluccio’s and Sainsbury’s to trial new concepts Carluccio’s (acquired by Boparan Restaurant Group in May 2020) and Sainsbury’s are teaming up to test out three new in-store concepts for the first time. Opening this month, the first format will be a coffee shop in Sainsbury’s St Albans superstore, offering customers eat-in as well as takeaway options, and will be the first Carluccio’s to open in a supermarket. The 900 square foot coffee shop will have space for up to 45 customers to sit and enjoy the brand’s signature real Italian coffee, iced coffees, Cremosa blended drinks and granita fruit ices alongside all-day breakfast foods and light-bites, including freshly made ciabatta sandwiches, toasties, filled croissants and pastries. A range of Carluccio’s retail products will also be available including biscuits such as biscotti and cantucci, ground coffee and gianduiotti chocolates. In addition,
a Carluccio’s Counter will also launch in June in the Sainsbury’s Leamington Spa superstore, offering the brand’s trademark deli products and pizza. Deli products include pasta, olive oils and sauces alongside chilled stone-baked pizzas. Hot ready to eat items, including madeto-order pizza and rotisserie chicken will be available to take-away, as well as for delivery via Deliveroo, Uber Eats and Just Eat. The third concept being trialled is the Restaurant Hub, a multi-brand offer with grab-and-go and delivery options from brands including Caffe Carluccio’s, GBK, Slim Chickens, Harry Ramsdens and Ed’s Easy Diner. The Restaurant Hub will open in July in Sainsbury’s Selly Oak superstore. Satnam Leihal, managing director at Boparan Restaurant Group, said: “Our customers tell us they love our brands and would like to access them more regularly and be part of their family home
occasions. This trial with Sainsbury’s allows us to bring our range of high quality products to more customers, more often, in varied formats.” Rhian Bartlett, food commercial director at Sainsbury’s, added: “We’re testing these new offers as part of our plan to put food back at the heart of Sainsbury’s – bringing even more innovative and delicious food and drink to our stores. This is the first time we’ve worked with Carluccio’s and we’ll be listening closely to see what shoppers think of the different concepts, which also include GBK, Slim Chickens, Harry Ramsdens and Ed’s Easy Diner.” Supporting the brand will be Carluccio’s first app, allowing ordering, delivery, menu access and location finding as well providing users with a loyalty mechanic. Sainsbury’s and Boparan Restaurant Group say that they will listen closely to customer feedback in all three stores before deciding any next steps.
Leeds home to the cheapest pizza Number crunchers at www.netvouchercodes.co.uk say that they have worked out where Brits can get the cheapest takeaway pizza in the UK, and it’s Leeds. The team used delivery app price data to look at the cost of best rated takeaways for each cuisine in some 40 cities across England, Northern Ireland, Scotland and Wales, discovering that number-crunching prices around the UK revealed that the best value city to order takeaway pizza in, is Leeds. 8
12 inch pepperoni pizzas cost around £6.67 in the northern city, nearly £3 less than the national average (which is around £9.15, they claim). As expected, pizzas in London were found to cost the most at £13.83, closely followed by Cambridge (£13.66) and Swansea (£13.09). Other cities that offer the best value pizzas according to the data they analysed include Preston (£6.75) and Wolverhampton (£6.83). June 2021
NEWS
Dairy Partners teams up with Pentadel for new HQ Dairy Partners, a British dairy company manufacturing mozzarella and pizza cheese products for customers globally, has appointed Pentadel Project Management to design and deliver its new Gloucestershire headquarters. The 7,000 m2 facility near Stroud has been designed with Dairy Partners’ ambitions in mind. Incorporating production, storage and logistics areas, as well as offices, a test kitchen and café, the building also provides scope for expansion with areas allocated for future production lines and new equipment. It is currently in construction and will be completed in Q1 2022. Dairy Partners says that it chose Pentadel because of its unique design philosophy. Taking a people-, environment- and community-centred approach, Pentadel has designed a building that will set out to provide a healthy, happy workplace for more than 100 Dairy Partners employees. Pentadel and Dairy Partners say that they were also determined this new
facility should respect the body’s circadian rhythm, providing a connection to the external environment, boosting energy and mood. Roof lights drop natural daylight into the double height production hall and the office spaces, and high internal areas create an airy, spacious feel. An open plan terrace to the office and reception entrance with bespoke staircase brings the outside into the space. Internally, there is no compromise on the space allocated for staff breakout areas – including a café and viewing gallery. The new design is also a locally specific addition, they point out, recognising and responding to the unique history and character of the site, the building’s central
roof apex referencing archetypal industrial buildings, and particularly locally through Stroud Mills. All aspects of the manufacturing processes are being optimised to maximise energy performance. The building is designed to use solar panels and features a rainwater harvesting system. Heat recovery from thermal emitting plant will be used to provide hot water as well as pre-heating water for the boilers. “We are delighted to be working with Pentadel on our new facility that will underpin the future of Dairy Partners whilst also attracting people to come and work with us,” said Robert Peel, director, Dairy Partners. “The Pentadel team brought an intelligent design concept that will deliver engineering and energy efficiency as well as creating an inviting, dynamic place for us all to work. This will help meet future global customer demand whilst demonstrating that we are committed to being a sustainable business and employer.”
Jestic re-opens development kitchens for face to face demos Following the Prime Minister’s announcement that hospitality businesses can welcome back customers for indoor dining, Jestic Foodservice Solutions has fully re-opened its development kitchens in Paddock Wood, Kent and Manchester to continue their popular equipment demonstration and training sessions. “Demonstrations and training are crucial ways in which we can help to support operators, consultants and our approved dealer network, so we are delighted to be able to welcome current and potential customers back to our development kitchens in Manchester and Kent. Both our kitchens are completely covid-compliant and we will be controlling visitor numbers to ensure that social distancing is maintained,” said Jestic’s culinary director, Michael Eyre. “Nothing beats face to face interaction and for customers to be hands on with the equipment themselves. The really big win is that customers can once again see, taste and smell the delicious food the fantastic equipment in our portfolio can produce. We would also encourage any customers and dealers to make use of the dedicated meeting facilities at our Manchester and Paddock Wood offices if they are looking to arrange a gathering offsite.” For customers who are unable to attend either of the two development kitchens in person, Jestic says that it is still offering
demonstrations through Zoom using a multi-point live camera system. Product demonstrations are also held throughout the year at trade events like the Cedabond Forum and at customers’ own premises on request. Jestic also report that Mibrasa® has added to its popular Parrilla open grill range with the new Fire Series (pictured), and which is exclusively available from Jestic Foodservice Solutions to combine charcoal and firewood cooking to create the ultimate live fire grilling appliance, say the company.
www.papa.org.uk 9
NEWS
Both retail and foodservice predicted to grow in 2021 The latest Eating In vs Dining Out report - produced by insight and analysis providers IGD, in collaboration with foodservice consultant, Peter Backman – and which takes a quarter-byquarter analysis to help businesses in both sectors plan for the year ahead, forecasts 12% growth in 2021, for the UK food and drink market. The forecasted increase is driven by strong retail growth from January to March and foodservice sales which will begin to strengthen from July onwards as pent-up demand for socialising boosts the sector, say the researchers. Foodservice will grow by 54% (£18.6bn) vs 2020. Some of this growth will impact retail, but elevated levels of home working, at-home social gatherings and financially stretched shoppers who are unable to divert spend to eating out, will see the retail sector continue to grow, they propose. Nicola Knight, senior retail analyst at IGD, said: “The latest industry growth forecasts, combined with the Office for Budget Responsibility predictions for a slightly quicker than expected economic recovery, are reassuring for both retailers and operators. The reopening of the eating out sector and lifting of social restrictions will increase social dining both in and out of home and will give the market as a whole a significant boost. The value of retail is up £1.8bn on 2020 and £14.5bn on 2019.” On dining out, Peter Backman, foodservice consultant said: “Foodservice will see low levels of sales for almost half of 2021, due to a combination of lockdown restrictions and alfresco-only eating and drinking. But, as we move into the second half of the year, growth will set in, with pubs and restaurants leading the way. Hotels, leisure and travel-related hospitality will continue to be negatively affected, as will workplace dining, driven by working from home.” According to the report, the key to unlocking opportunity for both retailers and operators is understanding the K-shaped recovery and its influences on shopper behaviour. The recovery will see higher income households who have accrued substantial savings – estimated to be a significant “pot” of over £100bn (Personal and Economic Wellbeing in GB, ONS, April
2021) – contrast to lower income households who face financial challenge due to the ending of government support and rising unemployment, particularly amongst younger people. Nicola Knight added: “Discount is likely to be the fastest growing channel in retail as financially-challenged shoppers look for value. Yet, on the flipside, more affluent shoppers, particularly amongst older age groups, will be looking to ‘tradeup’ on both every day and occasion products, to utilise their disposable income. Retailers will need to pay close attention to pricing strategy and product innovation to keep shoppers engaged and loyal.” Peter Backman added: “Affordability and accessibility will be the two watchwords for the eating out market. Those under financial pressure will be less likely to eat out, but when they do, QSR and food to go are the most likely options. On the whole, operators in these sectors have been in a much stronger position than most during the pandemic, thanks to takeaway and delivery and this continued demand will potentially enable them to prosper. “In the medium term, people in robust financial positions are likely to benefit higher spend outlets, particularly whilst travel restrictions apply and other spending options are limited.” Nicola Knight concluded: “The findings from the report show that behaviours and spend continue to shift, creating an evercomplex landscape.”
New Italian-inspired summer cheese Ilchester®, a UK-based blended and snacking cheese supplier is launching of its first ever truffle cheese. The Ilchester Truffle Cheddar will be available to buy from 26 July in 90g wheeler formats, and is made to an original West Country recipe that offers a 10
smooth creamy taste with a slight crunch from the calcium lactate crystals. The addition of Salsa Truffina, sourced from Italy, and the white truffle extra virgin oil, give the cheddar a buttery taste, with a strong truffle aroma, say Ilchester. June 2021
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NEWS
Papa John’s helps holiday parks prepare for summer staycation boom Papa John’s says that it is helping holiday parks take advantage of the anticipated staycation boom this summer with a variety of franchised solutions for contactless delivery for holiday makers. “Being able to deliver a quality food proposition this summer to compliment any existing offerings will mean resorts can satisfy their customers who are taking up the staycation trend for UK based holidays,” said Justin Gilbert, senior operations director at Papa John’s UK. “At Papa John’s we offer flexible options for the contactless delivery of our top-quality pizza in line with Government guidelines, which means holiday makers can make the most of their stay by treating themselves to their favourite pizza to enjoy with family and friends. “For larger resorts, a franchised Papa John’s can be built on-site, which can deliver to both visitors and local community residents to create employment and a reliable revenue stream all year round. For smaller sites, franchised mobile units offer a low cost, flexible entry point, particularly suited to multi-venue ownership where pizza delivery can be alternated on different days for different sites. Our mobile units are also suitable for leisure venues, stadiums and at events when restrictions
allow the safe return of visitors.” Owned by Abbeyford Leisure, awardwinning St Andrews Holiday Park (pictured) at Kinkell Braes is one of the most sought-after holiday locations on the east coast of Scotland. David J Evans, Abbeyford Leisure chairman, said: “The best thing about adding a Papa John’s is the kudos the brand provides. On arrival, our customers immediately know we are offering quality and innovation as soon they see our Papa John’s store. “Our aim is always to exceed expectations and when we hear
feedback that the children of the families who visit are saying ‘wow they’ve got a Papa John’s’ we know we’ve hit the mark! This is why we chose Papa John’s. It’s a well-known global brand with a great reputation for fabulous food which adds to our own value proposition. There is nothing our visitors like more than to enjoy their favourite pizza on the balcony on a glorious summer evening, overlooking the bay. It’s times like these that the whole family can get together and have fun that make great memories. It’s what our holidays are all about.”
Enhanced environmentally-friendly FOG retention Environmental and waste management specialist, Filta Group, says that it has extended its FiltaFog Cyclone range of Grease Recovery Units with the addition of a new LL model for lower connection heights. Together with the standard model, FiltaFog Cyclone LL offers a solution for all commercial kitchens, say the company, having already proved a success for a new Wagamama restaurant in the West Midlands. FiltaFog Cyclone offers previously unimagined levels of fat, oil and grease (FOG) retention whilst using less energy than traditional GRUs and ensuring a better kitchen environment too, claim Filta Group. 12
Using eight independent Hydro Cyclones, it feaures a unique two-stage FOG separation and recovery, capable of recovering approximately 2,000 litres of quality oil every year, worth £400 to the operator, with less than 25 parts per million FOG at outlet, say Filta Group. Additionally, it also offers the lowest energy consumption of any GRU, costing as little as £8 per year to run, compared with £500 per year for an equivalent competitor GRU, they add. A sealed outlet with no need for staff to remove covers, there are also no odours, reduced cleaning time and a better kitchen environment too. June 2021
ADVERTORIAL
New Papa John’s franchisees seal multi-franchise development deal Papa John’s has announced new multi-unit franchisees Richard McElroy and Chris Makin have signed a development deal to open nine new stores in the North West of England, with ambitious plans to create 20 more Papa John’s in the future. Friends turned business partners Long-term friends turned business partners, brought together through ‘football, children, and a love of good times’ (including great pizza!), are already on track to open six new Papa John’s before Christmas, creating more than 150 new jobs before the end of 2021. The first store to open will be Middleton in Manchester. Richard McElrory confirms: “I’ve worked in hospitality all my life and Papa John’s stands out as a quality brand with a superb product. My family and I first tried Papa John’s pizza while holidaying in Arizona a few years ago and we haven’t stopped talking about it since! Now, we are hungry to open our own stores and it’s exciting making this happen around Manchester, in areas we know and live. “We are recruiting locally, and our goal is to build an infrastructure of a size and scale which provides employment opportunities for people of all ages and backgrounds in roles in HR, operations, customer service, plus our all-important delivery drivers. “We have huge confidence in the Papa John’s leadership team to support us as we grow. The constant pipeline of new and innovative menu choices is a is
a recipe for success. It means the brand is relevant and continues to increase in popularity. We’ve been blown away by the quality of the vegan range for example and will be proud to be delivering the treat of Papa John’s great pizza made with only the freshest, finest ingredients to the communities we serve very soon.” Track record Both Richard and Chris are experienced business professionals. Richard has a proven track record in the food and hospitality industry spending the majority of his career with Whitbread where he held a number of senior operational roles across Premier Inn, Costa and latterly as the national operations director for their restaurant division across 450 sites. His last role was with Morrisons as a category director for their food services business. Chris is an entrepreneur with many years of experience growing and developing businesses predominantly in manufacturing, specialising in plastic fabrication and extrusion. Justin Gilbert, director of business development Papa John’s UK, confirms: “Richard and Chris’s wealth of business experience and appetite for growth will
help drive the successful development of their stores. They are both equally invested in contributing to the expansion of the Papa John’s brand and we welcome their knowledge and passion to take advantage of the opportunities that running a multi-unit Papa John’s franchise can offer, while our dedicated team supports them through their journey.”
For those interested in running a high street Papa John’s franchise or one of our non-traditional venues, we offer incentives plus world-class support, comprehensive training, and national marketing. As a franchisor, the company supplies all the assistance needed to get your successful Papa John’s up and running. For further information, please see www.papajohns.co.uk/ franchise
www.papa.org.uk 13
NATIONAL
DINING
NETWORK
BE A PART
BIG OF SOMETHING
The National Dining Network recruits Italian restaurants to support ‘Eat Local’ drive. After a turbulent year, local businesses need as much help as they can get to make up for lost trade. The National Dining Network, powered by TLC Marketing – the world’s largest independent rewards agency – is spearheading a recruitment drive to create a network of over 3,000 local restaurants. The network will fulfil eat-in and takeaway promotions for some of the UK’s favourite brands – directing the public to ‘Eat Local’. A typical offer will be ‘£5 off’ when a customer reaches a spend threshold of £20 – although this may vary from promotion to promotion. In return, restaurants will be featured in high profile nationwide marketing campaigns linked to much loved brands and see increased bookings, welcome new customers and enjoy increased spend. Our aim is to encourage the public safely and confidently back into restaurants and believe this initiative will increase visibility for the trade as a whole and by offering a small discount individual, businesses will enjoy greater income.
If you have any questions or simply want more information please call TLC Partnerships on 020 7725 6005 or drop us an email at partner_enquiries@tlcmarketing.com
NATIONAL
DINING
NETWORK
NEWS
Association update NATIONAL PIZZA WEEK Plans are being drawn up for a national pizza week in November with the aim of supporting the industry at a key time of year for sales. The week is likely to take place towards the end of the month following the industry awards on 11 November 2021. An outline proposal for the campaign will be discussed by the PAPA Management Committee when it meets in July. STAFF SHORTAGES With many foodservice businesses reporting difficulties in recruiting staff, particularly chefs and kitchen staff, the Association is pressing the government to
relax its immigration rules to allow workers back into the UK who left due to COVID.
and bins colour coded to aid consumers in disposing of waste packaging correctly.
PACKAGING WASTE COSTS Concerns have been raised about plans by the government to offload the costs of packaging waste and litter onto businesses from 2023. Under the proposed Extended Packaging Responsibility rules, businesses would have to pick up all the costs currently borne by local authorities. PAPA has questioned the validity of the proposals which appear to simply move the costs of waste from local authorities onto industry and which do not resolve the issues of recycling. Instead, it has called for an integrated waste system with packaging
KANTAR WEBINAR, 16 JUNE AT 2:30PM For this webinar we’ll be looking at the first five weeks of reopening – who went out and where they went, and then we’ll be looking ahead by looking at how future working habits could impact the high street/ food to go market. We’re hoping to build a holistic view by looking at the food to go market not just by looking at context (like working patterns), but also by considering if our spend is diverted to foodservice when we’re allowed back there. Is it one or the other, or both at once for these shoppers, when it comes to foot go versus foodservice.
EXTENDED PRODUCER RESPONSIBILITY FOR PACKAGING Under new government proposals, all producers of packaging will have to bear the full cost of packaging waste – including local authority litter and waste collection costs – from 2023. The scheme, which effectively aims to transfer the full costs of packaging waste and litter from local authorities to businesses, is conservatively expected to cost business some £2.7 billion, although some estimates are considerably higher than this. The objective is claimed to be to “incentivise producers to reduce packaging, adopt reusable packaging and increase recyclability.” Under the consultation, producers are defined as those businesses that place the packaging on the market. This encompasses a wide range of businesses, including brand owners, importers who place products on the market and packaging wholesalers supplying small businesses. The consultation makes it clear that the brand owner will be held responsible for packaging, not the packer or filler as it says “it is often the brand owner and not the contracted party” who influences the packaging specification. The fees charged to producers will be higher for those who use unrecyclable packaging as an incentive for them to change and there will be reduced fees where producers invest in collection and infrastructure schemes that enable the recycling of materials that are currently unrecyclable. An example would be the collection points for plastic films and flexibles. There is also a proposal for all packaging to be “clearly and consistently labelled to inform consumers whether it can or cannot 16
be recycled” and this is to be based on whether the infrastructure is in place to enable the packaging to be recycled rather than, as at present, whether it is technically feasible to recycle the pack. The aim is to have this in place by 2026/27. Consideration is being given to whether sellers of single use cups should be required to provide takeback facilities for these cups to ensure they are recycled. Encouragement is also proposed, through lower fees, for the use of reuse and refill systems. The consultation also recognises that there are currently challenges associated with the use and management of compostable and biodegradable packaging which do not fully biodegrade in the open environment, some of which require plastic treatment at the end of their life. It says that these are unlikely to be considered recyclable under this scheme and will, therefore, attract higher fee rates. In terms of payments, producers will be charged a fee based on tonnage and the quality of packaging waste collected and recycled. Producers would be obligated by law to report the weight of packaging they placed on the market. Under current packaging regulations, businesses with a turnover of less than £2 million and who use less than 50 tonnes of packaging a year are exempt from reporting and evidence obligations. Under these new rules, it is proposed that the exemption should either be reduced to £1 million and 25 tonnes or that distributors/ manufacturers/importers of unfilled packaging should be required to account for the packaging used by these businesses. June 2021
Call or email for your local distributor: T: +44 (0) 1453 828 890 E: enquiries@dairypartners.co.uk
Sponsored by
The Pizza, Pasta & Italian Food Industry Awards are back. We are looking for the best restaurants, retailers, ingredients, manufacturers and more with the winners to be announced at the prestigious PAPA Industry Awards Dinner. Incredibly, this is the 32nd year for the awards and there has surely never been a more important time to celebrate everything that people and businesses from across the sector have achieved in the past year. Last year the Fat Pizza captured the judges’ hearts with their efforts during the pandemic, scooping the PAPA Community Award in 2020. This particularly pertinent award will be presented again this year to an individual or business which has gone above and beyond in assisting their local community. Will Bath Pizza Co. retain their title as
Independent Restaurant of the Year or will a former champion reclaim the crown? Perhaps a newcomer will steal the glory? Maurice Abboudi is the most recent and well-deserved recipient of the PAPA Industry Award. In his reaction to the news of his award, Maurice said, “I know from being a past judge that a great deal of thought goes into it. To be recognised by your peers is one of the greatest accomplishments one could wish for.” Could there be a better recommendation as to why the PAPA Industry Awards matter and why you should enter?
Enter at
www.papaindustryawards.co.uk then complete and return the short entry form
Innovation & Business Development Award Recognises innovation across the industry, from technical to new product development (excluding ingredients), that offer real benefits to the sector.
PAPA Community Award Awarded to a business or individual judged to have gone the extra mile to help people in their community during lockdown.
PAPA Industry Award This lifetime achievement award is presented to an individual, company or organisation considered deserving of recognition for their outstanding contribution to the industry.
Sponsored by
Sponsored by
Sponsored by
Italian Restaurant Award
Pizza Restaurant Award
Independent Pizza Delivery Award
This award aims to recognise those who have done the most to keep their businesses going through lockdown.
This award aims to recognise those who have done the most to keep their businesses going through lockdown.
This award aims to recognise the UK’s best independent delivery operators (with up to five stores).
Sponsored by
Sponsored by
Sponsored by
23-24 SEPTEMBER 2021
2020 WINNERS Innovation & Business Development – Pizza Pilgrims PAPA Community – The Fat Pizza PAPA Industry Award – Maurice Abboudi Italian Restaurant – Bath Pizza Co. Independent Pizza Delivery – Nomad Pizza
FOR FULL DETAILS AND TO ENTER VISIT
WWW.PAPAINDUSTRYAWARDS.CO.UK
Small Chain Pizza Delivery Award This award aims to give recognition to the small chains (businesses with between five to 20 stores) in the pizza delivery sector.
Pizza Delivery Chain Award
Frozen Pizza Multiple Retailer Award
This award aims to identify those pizza delivery chains with 20+ stores that are doing the most to drive the market.
For multiple retailers actively driving the frozen pizza sector over the last year and in particular during the pandemic.
Sponsored by
Sponsored by
Sponsored by
Convenience Store Pizza Award
Chilled Pizza Multiple Retailer Award
Pasta Retailer Award
For multiple retailers actively driving the chilled pizza sector over the last year and in particular during the pandemic.
This award recognises those retailers actively driving sales of pasta, whether fresh, frozen or dry.
For retailers actively driving pizza sales (frozen and chilled) in the convenience sector and in particular how they managed their business during the pandemic Sponsored by
Sponsored by
Sponsored by
European Pizza & Pasta Show
2020 WINNERS
Small Chain Pizza Delivery – Caprinos Pizza Ltd. Pizza Delivery Chain – Papa John’s Frozen Pizza Multiple Retailer – Lidl Convenience Store Pizza Retailer – Co-op Chilled Pizza Multiple Retailer – Morrisons Pasta Retailer – M&S
FOR FULL DETAILS AND TO ENTER VISIT
WWW.PAPAINDUSTRYAWARDS.CO.UK
Manufactured Pizza Product Award This award aims to identify the best new manufactured pizza products (frozen or chilled) launched in the last year. Awarded in two categories: Everyday and Premium. Sponsored by
Manufactured Pasta Product Award
New Ingredient Award
This award aims to find the best new pasta product launched in the last year and includes frozen, fresh and dry products.
Open to any new ingredient this award aims to give recognition to those products which are the most innovative and of the most value to the industry.
Sponsored by
Sponsored by
2020 WINNERS Manufactured Pizza Product (Everyday) – Lidl Manufactured Pizza Product (Premium) – Aldi Manufactured Pasta Product – La Tua Pasta New Ingredient Award – Carr’s
JUDGING
Last year, the online judging sessions proved to be a hit so we will be repeating the process again in many of the categories, with shortlisted entrants invited to deliver a presentation and take questions about their entry.
AWARDS DINNER The PAPA Industry Awards Dinner will take place on 11th November 2021 at the Royal Lancaster, London. The winners of each award will be revealed alongside the winner of the Pizza Chef of the Year Competition at this gala event, hosted by celebrity chef, Theo Randall.
FOR FULL DETAILS AND TO ENTER VISIT
WWW.PAPAINDUSTRYAWARDS.CO.UK
ARE YOU BRITAIN’S BEST PIZZA CHEF?
If you think you’ve got what it takes to claim the Pizza Chef of the Year title, then have we got a challenge for you? Well four, to be precise. This year we have some great sponsors backing the Pizza Chef competition and each has suggested a signature product. We want you to create some magical pizzas and wow the judges and sponsors.
After initial judging, successful competitors will make their pizzas for the judging panel at the live finals. These will take place during the European Pizza & Pasta Show at Olympia, London on 18th October 2021.
The winner in each category will receive a £250 cash prize plus an invite for two to the PAPA Industry Awards Dinner at the Royal Lancaster, London on 11th November 2021. We’ll even include overnight accommodation so you can make the most of the celebration.
The overall competition winner will be named Pizza Chef of the Year at the awards dinner.
Sponsored & Supported by
FUTURAPRO PIZZA & MORE CHEESE
WHITWORTHS NEW YORK STYLE
Our blend of cheese perfectly combined for pizzas
Our Strong Pizza Flour provides stability and resilience to the making and baking of the pizza bases.
DANISH CROWN SUPERTOPS PRE COOKED SMOKEY BACON
AMERICAN PAN FLAT BREAD ROMAN STYLE TRAY
Precooked-Quick-Frozen. Bacon is salted, cooked, smoked and cut into julienne strips
Create a pan pizza using the flat bread Roman style tray
Live finals at the European Pizza & Pasta Show on 18th October 2021 Pizza ovens provided by Jestic.
ENTER NOW AT WWW.PAPAINDUSTRYAWARDS.CO.UK REGISTRATION CLOSES 23RD JUNE 2021
Veering towards
Prim
Greater demand for free-from and vegan dishes is becoming more widespread, with ‘lockdown’ having provided an opportunity for many to focus on their eating habits. BEHAVIOURAL CHANGE A significant number of Brits are thought to have reduced the amount of animal products they are consuming since the start of the Covid-19 pandemic, if the latest research commissioned by the Vegan Society is anything to go by. Their new survey that focused on changing consumer habits over the last 12 months found that one in five (20%) people have reduced the amount of meat they are eating while 12% say they’ve minimised their eggs and dairy
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intake. 7% of respondents revealed they have cut down on all three, meaning that one in four (25%) have actively cut back on some form of animal products since the first lockdown (“Change in behaviour during the COVID-19 pandemic”, conducted through Attest in April 2021, 1,000 respondents, nationally representative). The survey also found that more than a third (34%) are spending more time with their companion animals, and 32% are also thinking more about their personal impact on the planet. In a second survey aimed at those who had cut back on animal products 35% said they were mainly motivated by health concerns, with that figure rising to 39% for those aged 55+, while 30% said the environment was their primary
motivation. One in four (21%) said it was down to animal rights issues. Combined, this means 86% of people cutting back on animal products during lockdown, are doing so for the same three primary motivations people give in their decision to go vegan – health, environment, and animals. Other motivations included animal products being too expensive (8%) or not being available in shops (5%). So what food products are people buying instead? 54% revealed they’d bought meat alternatives for the first time during lockdown with 78% saying they will continue to buy them again in future. For those who had specifically said they had reduced their meat intake over lockdown, the majority (80%) stated that they’ll continue to do so. June 2021
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PLANT-BASED & FREE FROM Plant-based milks are also proving to be a hit with 36% of respondents trying oat milk for the first time and of those 67% saying they’ll purchase it again post-lockdown. Again, for those who had specifically said they were reducing their dairy intake, oat milk was even more popular, with 43% buying it for the first time and 69% revealing they plan to keep buying it too. Meanwhile, 60% of those (30%) who bought coconut milk for the first time in lockdown, plan to keep buying it in future. When it comes to vegan staples such as pulses, including lentil and chickpeas, 32% bought them for the first time in the last 12 months and of those, 74% said they’ll get them again in future. This was the highest percentage for future repeated purchase. The latest findings mirror the results of a similar survey conducted by the Vegan Society during the first lockdown last year. The 2020 survey discovered that one in five Brits had cut down on meat consumption during the COVID19 pandemic while 15% had reduced their dairy/egg intake over the lockdown period. However, unlike the more recent data, out of those who had reduced their meat or dairy consumption, 41% did so due to their preferred product not being available on the supermarket shelves, while 43% chose to reduce their meat consumption out of concern for health, environmental or animal rights reasons. This insight follows on from the release of Veganuary’s latest official figures which show a record breaking 582,000 people around the globe signed up, with 85% of the 2021 participants revealing they plan to at least halve their intake of animal products permanently. LATEST PARTNERSHIP Plant-based meat company, Jack & Bry (www.jackandbry.com) and Italian restaurant chain Prezzo have launched a major partnership that will now see vegan pepperoni on Prezzo pizzas in all 150 UK Prezzo restaurants. The Prezzo vegan pepperoni pizza retails at £10.75, and Jack & Bry’s jackfruit pepperoni is also included in the topping section for custom pizzas at a price of £2. This partnership marks another step into an expanded plant-based offering from 26
Prezzo, who say that they will also be introducing a vegan chicken variant to their pizzas and pasta. For Jack & Bry, the large Italian restaurant chain joins their quickly growing list of foodservice partners. To date, the business has supplied the likes of Papa John’s, Zizzi’s and Neat Burger with their products made from jackfruit meat, alongside rolling out a direct to consumer range of products including burgers, sausages and mince. Since their inception in 2019, the food tech business has been at the forefront of plant-based foodservice innovation, particularly with jackfruits. Jackfruit pepperoni was the first product launched by the brand and continues to be its most popular offering, they report (earlier this year Jack & Bry celebrated selling their 20 millionth slice of pepperoni only two years since the business began trading). This latest announcement also follows a successful fundraise earlier this year in which Jack & Bry raised £1.4m to help turbo-charge their development of jackfruit-based foods and products, further cementing their position as a leading jackfruit food tech business and a front runner in the plant-based meat-alternative market globally. Jackfruit is continuing to dramatically increase in popularity, due to the fruit’s versatility, ease and sustainability of growth and famed all-round health benefits, they report. “We’re delighted to launch this nationwide partnership with Prezzo, another big step in the continued growth of Jack & Bry and the popularity of jackfruit products generally. We’re thrilled to add Prezzo, a large and trusted restaurant chain, to our stable of foodservice partners and are delighted to be working with them to offer plant-based meat alternatives to everybody,” says founder & CEO, Bryony Tinn-Disbury.
Bryony Tinn-Disbury was a producer in the advertising industry, making adverts for brands such as Virgin and KFC, but she held ambitions to create her own business and do something closer to her heart. After looking to her family for inspiration (Bryony’s father was a pizza box maker in the packaging industry), combined with a love for plant-based food, she saw a gap in the plant-based pizza ingredient world. After researching jackfruit and discovering its flavour-hugging and binding properties, she created the first Jackfruit pepperoni in late 2018, and Jack & Bry was born (Jack being the jackfruit and Bry being short for Bryony). The company has also created other ‘meats’ for pizza toppings, including jackfruit bacon and ham, having now moved onto a range of everyday favourites, including mince, chorizo, burgers, sausages and mince. Bryonny Tinn-Disbury’s co-founder of the business, Jennifer Pardoe, has spent 30 years in the food industry in operations and new product development, working for the likes of Starbucks and Eat. For the past eight years, she has specialised in plant-based NPD within her own product development consultancy PB&Co, working with international meat alternative brands. Introduced to Bryony by an investor in vegan venture capital fund, Beyond Impact, Jennifer Pardoe helped Bryony complete product development, launch the jackfruit product, joining the business as chief operations officer. “We’re incredibly excited to be partnering with Jack & Bry to further expand our plant-based offering as we welcome our much-missed customers back to our restaurants. We’re pleased to be working alongside a business that’s passionate about delicious plant-based alternatives,” adds Jay James, Prezzo’s director of marketing & communications. “It’s great to have even more choice for our vegan and veggies customers, and for those choosing to eat less meat.” DUAL PURPOSE “We are seeing ‘dual’ dietary criteria becoming more important,” explains Gordon Lauder, MD of frozen food distributor, Central Foods (www. centralfoods.co.uk). June 2021
N
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INTRODUCING GLUTEN FREE Plain White Flour & Self Raising Flour A perfect Gluten Free substitute for baking and cooking. These fine, white flours have the structure and flexibility for breads, cakes and batters. Available in 1.5kg, 3kg, cases of 8x1.5kg, cases of 4x3kg Eurostar Commodities Ltd, Birds Royd Lane, Brighouse HD6 1NG 01484 320516 sales@eurostarfoods.co.uk www.eurostarfoods.co.uk
www.papa.org.uk
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PLANT-BASED & FREE FROM
“For example, delicious products that are both vegan and gluten-free are being developed to help avoid menu proliferation and appeal to the widest audience. This helps overcome the issues of a reduced workforce and/or shifts in the kitchen. Pre-prepared vegan and gluten-free products will help reduce the risk of cross-contamination and, as a result, are particularly beneficial if prep space is limited. “At the end of last year, Central Foods launched a new range of vegan and gluten-free pizza bases for the food service sector after teaming up with the White Rabbit Pizza Company. These Nudies have proved really popular with outlets keen to offer authentic, stone-baked pizzas. They taste so good that they are going down well with all customers, not just those looking for plant-based or gluten-free options. “One key ingredient of meat-free products and dishes that’s bang on trend currently is jackfruit – a fruit with a meaty texture, which takes on the taste of the spices it’s cooked in. Central Foods has recently teamed up with Jack & Bry to launch four vegan items for the food service sector - sizzling sausages, juicy burger patties, sausage coins and pepperoni slices. “All are made from tasty and nutritious jackfruit, which is gluten-free, low in calories and high in fibre. The pepperoni slices make superb toppings for vegan pizzas, while the sausage coins are ideal for making the ultimate meat-free meat feast pizza. Vegan friendly and suitable for those customers looking for glutenfree options, the Jack & Bry jackfruit pizza toppings are the perfect pairing for the White Rabbit Pizza Company Nudies. 28
“Free-from options for those who have genuine allergies and intolerances, as well as for the ‘lifestylers’, have become a well-established necessity on menus for caterers wishing to maximise their customer base and bottom line. This trend has accelerated in response to the pandemic as a result of people’s heightened focus on their health and well-being. “Vegan and plant-based options continue to rise in popularity and all the indications are that this trend will carry on once we’re through the pandemic. CGS’s MealMetrics service has predicted that consumers’ focus on health during lockdown is likely to make vegan and vegetarian options more prominent on menus. Some 6% of people already follow a meat-free diet and CGA’s separate BrandTrack research found that a quarter of Brits were seeking to cut their meat consumption. “And according to Mintel, a quarter of young British millennials say that the coronavirus pandemic has made a vegan diet more appealing, while the survey last year also revealed that since the start of the pandemic, a vegan diet was proving more attractive to around 12% of Brits, rising to more than 20% of Londoners. “We believe that vegan and plantbased options will continue to be one of the top trends for 2021, fuelled not only by the increasing number of vegans but also by those who are reducing their meat intake and choosing a flexitarian diet for health and environmental reasons.” GREATER REQUIREMENT UK ingredients supplier, Eurostar Commodities, says that it has increased its range of premium gluten free flours to serve rapidly expanding consumer and manufacturing demand. With a focus on high-quality, premium taste, and flexibility, their range delivers structure to create a wide variety of different baked goods, feel the company, Eurostar’s technical development team having set out to provide specialist flours for all kinds of manufacturing. “We want to make it easy for manufacturers to deliver gluten free products to their customers. We’ve always held the belief that being gluten free
should not prohibit you from enjoying delicious baked goods,” says Philip Bull, MD, Eurostar Commodities. “We have committed substantial resources to developing a range that delivers high quality flour that performs as well as, or better than a product that contains gluten. It has been a real journey to work with new ingredients to create the perfect recipes that we believe we have achieved. We have been blown away by the positive response from people who can now cook and eat whatever they want. This is what drives us on – improving quality and moving quality to the next level.” Eurostar’s Della Terra brand of gluten free pizza flour (1.5kg/3kg/12 kg cases), for example, is their premium, white gluten free pizza flour and features a blend of naturally gluten free ingredients and is very versatile. A popular choice for pizza bases, it can also be used for focaccia and ciabatta, and gives the same consistent results with the added benefits of being gluten-free, higher in fibre and vegan friendly, say the company. All products in their gluten free range are 100% gluten and allergen free, having been packed in a gluten and allergen free factory, with pizza chains also increasingly using gluten free self-raising flour to produce part-baked bases in safe environments for all of their restaurants, Eurostar report. Jason Bull, director, Eurostar Commodities, explains: “Gluten free selfraising flour offers a unique technical specification for larger businesses who wish to scale the production of their gluten free offerings. “Creating part-baked, and part-risen, more flexible doughs (far more liquid than usual) means that pizza chains can create their gluten free pizza bases in one location ensuring that there is no cross contamination. “Self-raising works well in this format as it is strong enough to retain shape and size but also has inherent rising properties to ensure great rise and air-filled crust. It is strong enough to maintain its structure while it travels to restaurants allowing restaurants to really upgrade their gluten free pizza offering while making it easy for chefs and improving quality for customers.” June 2021
Valoriani UK helping you meet demand for gluten free pizza and more! Pubs, cafés, restaurants and other venues wanting to take advantage of a few more freedoms after April 12 and the biggest ‘staycation’ year yet for the UK, are being encouraged to follow the lead of others and turn to a Valoriani wood-fired oven as their mainstay of the staycation. Those offering a takeaway or home delivery option, are enabled to retain an income stream by providing one of the nation’s favourite foods. It also not only keeps them in touch with their customers but extends their reach, serving people who could become their dine-in customers in a post-Covid era. Importantly, more of those customers are demanding menu innovation and better food safety with regard to dairy and gluten free choices. Our Fornino 60 or 75 ovens are ideal additions for venues or businesses wishing to offer food safe eating and takeaway options with a quick to set up gluten-free cooking option, with many using the Fornino 60 or bigger Fornino 75 independently of other appliances for that purpose.
Similarly you could use our ready to go Fornino ovens (with their guaranteed future value against a bigger commercial oven) for testing the water and customer appetite for pizza, rather than plunging straight into purchasing a bigger commercial oven. This makes sense for a café, farm shop or smaller venue that is not quite sure whether pizza could help achieve new financial goals. These ready-to-go stunning ovens available in three great colours or bespoke mosaic finish and with an optional gas burner can start bringing in money fast and really help with staycation bounce back and attracting those customers seeking a true gluten free pizza treat!
To explore your Valoriani UK oven options, please call
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www.papa.org.uk
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PACKAGING
Packaging preparedness Various upcoming new rules and regulations, as well as consumer perceptions, are changing the role, and nature, of packaging on offer to the sector. NEW REQUIREMENTS A new plastic packaging tax will see businesses whose products have less than 30% recyclable material being charged £200 per tonne. However, many feel that the rules for this tax could well provide a powerful advantage for those businesses able to reduce the amount of packaging they use, ensure it is made from the maximum recycled content, and that it is universally recyclable. The Extended Producer Responsibility (EPR) rules, which are due to go live in 2022, will force producers and users of packaging to pay the full net cost of collecting, reprocessing and recycling packaging to local authorities in the UK. By the government’s own calculations, EPR is set to increase the cost of packaging compliance fees by an estimated 21 times what businesses were paying in 2017 - a significant increase. Also on the rise are Packaging Recovery Note (PRN) charges, the fees businesses must pay towards the collection and disposal of plastic packaging waste they put on the market. On its own, the per-tonne increase of plastic compliance – from an average of £50 in 2017 to over £400 in 2019. However, when these costs are modelled for large and mid-sized businesses, it is calculated that for every £1,000 a company was spending on plastic compliance in 2017, they are now spending over £8,000. The cost of these PRNs has effectively risen from a level many businesses might have considered a manageable marginal cost of doing business, to a major cost centre. Add to that hardening consumer attitudes against plastics packaging, as well as increasing pressure from investors interested in sustainability and the implications for supply chains to remove or reduce packaging, and the pressure is on for food businesses large and small to give even greater consideration to the packaging materials they use. 30
MULTIFACETED Colpac (www.colpacpackaging.com) reports that it is catering to take-away demand with two compartment, single pack sustainable solution, having launched a unique carton board two compartment lidded hot food to go box; a development that will also allow environmentally conscious, Italian delivery and take-away businesses to use a single piece of recyclable carton board packaging for hot food on the go, they add. As with all new packaging, say the company, Colpac’s team factored in the entire life cycle of its Two Compartment Box during the construction process, from point of fill, point of sale to point of consumption and point of disposal. Available in two sizes - medium and large - the Two Compartment Box is nested for space efficiency, features a simple clip closure to allow stacking and minimise heat loss with an integral lid. The pack is also printable to offer good branding opportunities. Ideal for packing two dishes, hot or cold, the box’s design also simplifies portion control and minimises the need for packaging in this fast-moving market, feel Colpac. The inside of the Two Compartment Box is coated with a barrier to prevent any grease or liquid permeating through the pack, meaning that the box can be used for hot holding, and in turn making it an excellent choice for operators needing a solution for high traffic locations, propose Colpac.
The box is simple for consumers to use and eat from, making it an appealing pack for street food concepts or take-away. Made from kraft board, it is recyclable once all food waste is removed, in turn meaning that consumers can easily find an appropriate waste stream. “Providing a food packaging solution which upholds the integrity of our customer’s offering is vital,” says Kate Berry, Colpac’s head of marketing & product. “Many businesses have launched take-away and delivery services this year, and we are committed to creating viable, sustainable packaging to meet food-to-go demands. The forthcoming launch of the Two Compartment Box is an excellent addition to our range.” With a total capacity of up to 1,050ml the large pack has a 920ml big compartment alongside a smaller compartment of 510ml. The medium pack has a 670ml and 390ml compartments and a total capacity of 1050ml. Also catering to the takeaway uptake and sustainability drive is UK-based Celebration Packaging (www.celebration. co.uk) who have launched their proven disposable and fully recyclable paper cutlery range in convenient retail packs. “We’ve been supplying our awardwinning disposable paper cutlery to the foodservice and takeaway sectors for quite some time, but we are now making the products available to the general public through retail channels,” says Celebration Packaging managing director, Nick Burton. “Packs of paper knives, forks and spoons are already on-shelf with a leading retailer in Norway, and will soon be available here in the UK.” Available in convenient packs of 20 knives, forks or spoons, Celebration Packaging’s recyclable EnviroWare® paper June 2021
PACKAGING cutlery is made from paper produced from sustainable forestry and has full FSC®(Forest Stewardship Council®) chain of custody accreditations. The company is BRCGS (Brand Reputation Compliance Global Standards) certified, and the sustainable paper cutlery has been vigorously tested to meet relevant EU regulations, and is free from Bisphenol A, they emphasise. The outer packaging is own-label branded to fit in with retailer’s existing ranges, enabling consumers to see at a glance that the cutlery is environmentally friendly. “Immediately after launching the range in 2019, we won an award in the Innovation Challenge at the lunch! show at ExCel, London, the judging panel observing that ‘the EnviroWare® paper cutlery is a real contender for the future of foodservice cutlery’,” adds Nick Burton. “In Europe, a ban on the sale of singleuse plastic cutlery comes into force on 3 July, and in the UK, while a ban on the supply or sale of single-use plastic straws and cotton buds came into effect last October, the banning of other single-use plastic items is still being debated. “Disposable, but fully recyclable paper cutlery provides a perfect solution for consumers wanting to play their part in reducing single-use plastic packaging. Many people think the focus on sustainability is something new and are then surprised to discover that we launched our EnviroWare® range over 13 years ago.”
GELATO SOLUTION For the gelato and ice cream industry, retail sampling and on the go, single serve cups are an important sales opportunity, particularly with many of the Covid based stay-at-home restrictions now being lifted. But now there is another issue - how will these lucrative opportunities be realised with recent consumer rejection of the plastic utensils invariably used to consume them? California-based EcoTensil® (www.
ecotensil.eu) feels that it may have the answer. Designed specifically for the sampling of gelato and frozen desserts is the company’s extra sturdy iScoop. In 2020, EcoTensil - an 11-year-old pioneer in sustainable paper-based cutlery - launched its popular utensils in Europe and the UK, offering a better tasting, plastic-free alternative to wooden utensils, having been led by the gelato and ice cream industry in the US to develop more sustainable options for sampling and consumer use. “Companies looking for plastic-free utensils embraced EcoTensil in part because it doesn’t negatively impact the taste of their product - as wooden utensils do. Not only do people love the ‘No more one-taste plastic-waste’ aspect of EcoTensil, they also love how beautifully it features their food, as well as being compact, simple and fun to use,” says Peggy Cross, founder and CEO of EcoTensil. “Early on, numerous ice cream makers requested a sturdier EcoTaster for ice cream and gelato. So, we got to work engineering one. We worked with them and refined the shape, structure, scoring and materials; resulting in the iScoop®, which can cut through all but the hardest ice cream.” SUPD (SINGLE USE PLASTICS DIRECTIVE) COMPLIANCE EcoTensil’s AquaDot™ range for both iScoop and EcoSpoon® is plastic free, SUPD-compliant, compostable, recyclable and uses PEFC certified paperboard. The company’s GreenDot™ EcoTaster sampling spoons are also recyclable, ASTM D6868 compliant for compostability and are FSC certified. For full-sized servings of softer ice creams, thick shakes, gelato, frozen yogurt, or desserts like tiramisu, and cake, they offer the full-sized EcoSpoon, which also works for a wide range of to-go foods like thick soups, deli salads, rice and pasta dishes too, they point out. “Hygienic dispensing is now also imperative,” says Peggy Cross. “Servers reaching into a bag of loose utensils is not hygienic. iScoops come packed in tidy rows in sleeves, so the server need not touch more than the handle of one utensil. The reclosable trays
keep the remaining spoons clean. EcoSpoons and iScoops can be ordered individually wrapped. EcoTensil may also be hygienically attached to single serve packaging in numerous ways, so a customer can enjoy touch-free access to a utensil for on-the-go eating.” EcoTensil US customer, Clover Sonoma - an organic dairy based in Sonoma, California - branded iScoops for trade show and sampling events around the country for their recently launched new line of organic ice cream and yogurts. “When we launched our new Clover ice cream, we needed a tasting spoon that was both sturdy and sustainable. iScoops work beautifully and our customers love that they’re so ecofriendly and easy to use,” reports Adrienne Smith, Clover Sonoma’s senior marketing communications manager. In addition to replacing plastic and wooden tasting spoons, consumers are increasingly loving grab-and-go convenience, and packaging on the go must enhance the premium softer serve of gelato and the celebration or treat experience of ice cream, feel EcoTensil. “The first iterations of EcoTensil were specifically designed for packaging, with the goal of providing convenient yet sustainable utensils as part of the package for the growing grab and go market,” adds Peggy Cross. “Ice cream and gelato companies were looking for ways to include a spoon with their singleserve cups. So we developed the PopOut, which is the iScoop and the tab-lid in one. The PopOut literally pops out of the lid and has a thin printable film on the outside which keeps the spoon clean.”
www.papa.org.uk 31
ICE CREAM
SUMMER With summer around the corner, the UK population likely to be holidaying closer to home, and operators able to welcome back guests inside their premises, ice cream is set to be in greater demand. WHICH FLAVOUR? Ice cream company, Comelle (a Lakeland Dairies company), surveyed UK consumers recently in order to get some insight into the nation’s favourite summer treat, and emerging triumphantly as Britain’s number one choice of summer treat was vanilla soft serve ice cream, they found. Consumers were surveyed in April 2021 with 247 responses from UK adults secured. Overall, ice cream was revealed to be the nation’s favourite summer treat 32
with a whopping 90% of consumers voting for it. Within ice cream, soft serve ice cream in particular (like the type you can buy from an ice cream van in a cone), was the number one choice (59%), they found, followed by scoop ice cream (31%). These were far ahead of other treats in popularity such as chocolate, which was the third favourite (6%) or crisps (2%) in fourth place. Vanilla topped the list for favourite flavour of ice cream (25%), followed by chocolate (23%) and then mint choc chip (21%). June 2021
ICE CREAM Separately, consumers were asked what their least favourite flavour was. A quarter of people voted pistachio the most unpopular ice cream flavour, followed by banana (19%). The survey also found that bubble gum flavoured ice cream was considered the most unusual flavour of ice cream which had been tasted, along with cotton candy, banana, rose and prune flavours. Stracciatella - a variety of Italian gelato consisting of milk-based ice cream filled with shavings of chocolate - was also cited as “unusual”. The classic ‘99’ chocolate flake was voted the nation’s favourite topping to go with an ice cream (33%), followed by caramel sauce (16%) and then chocolate sauce (12%). Of all frozen treats available, consumers voted soft serve ice cream their favourite (42%), with ice lollies in second (19%), and ice cream desserts such as an arctic roll taking third place (15%). Nearly half of those surveyed (46%) said in a typical year they bought a soft serve ice cream more than five times a year, whilst 6% of consumers said they would only buy once per year or ‘occasionally’. Comelle’s survey also found most consumers associated soft serve ice cream with a British summer holiday at the seaside (48%) and childhood memories (17%). “With the long-awaited opening up of restaurants and cafés we wanted to explore how Brits love to treat themselves in the summer months, and what they are most looking forward to buying this year,” says Jean Cattanach, marketing controller at Lakeland Dairies.
www.papa.org.uk
“We were delighted to see vanilla soft serve ice cream top the list of summer treats. It’s Comelle Ice Cream Mix’s seventieth anniversary this year and as we celebrate seven decades of creating award-winning ice cream it’s wonderful to see how nostalgic Brits feel about one of life’s simple pleasures such as enjoying an ice cream on the beach.” Comelle Ice Cream Mix has been enjoyed since 1951 and to mark its seventy years, the brand has released its Best Ever Recipe and a new pack design. In addition, it is offering a helping hand to the industry by giving away seven big presents over seven months including cases of Comelle, Comelle giant ice cream cones and a Taylor Soft Serve machine worth over £9K (to find out more, visit www.lakelanddairies.com/foodservice). MAKING AN IMPRESSION “Premium soft serve is a growing international trend in the world of frozen desserts. Over the last 12 months, many businesses have focused on takeaway and delivery to ensure that we Brits get our fix of our favourite dessert, but now, with doors wide open and customers seated inside, operators are ramping up the choices available to customers to meet the new trends for premium soft serve and shakes,” says chef, Joe Yates, trainer, demonstrator and development chef at Carpigiani UK (www.carpigiani.co.uk). “The focus is on quality ingredients, interesting flavours and creating ‘Instagrammable’ desserts with innovative toppings and colourful combinations. With so much home baking happening over lockdown, customers are keen to treat themselves to a delicious ice cream or thick shake at their favourite restaurant. One of the big trends we’ve seen in desserts is the ice cream/milk shake, or freak-shake, which is a complete overload of toppings - biscuits, chocolate, sweets etc. - all swirled around an ice cream or gelato base – a visual feast as well as a tastebud explosion.” Having been at the forefront of many trends in the industry, Carpigiani say that they set up the Carpigiani Dessert Club (https://info.carpigiani.co.uk/en-gb/ dc-sign-up) last year, and have since been running webinars and sharing information to keep operators up to date on the latest
news with frozen desserts, and some key areas for restaurant owners to consider, they propose, include plant-based options. From coffee and hot drinks to veggie burgers, plant-based products have made huge inroads into our food and drink culture in the UK, they point out, and in the world of ice cream and desserts, oat, almond or coconut can really add a different element to an ice cream or gelato, they feel, with customers now expecting to see this type of offering on a dessert menu. For their own social media accounts, and yours, point out Carpigiani, the Instagramable nature of freak-shakes and over-the-top ice creams provide a talking point and a visual delight that will satisfy a customer’s sweet tooth and also generate word of mouth. Colours, unusual ingredients, biscuits, jelly beans, candy floss, novel serving vessels, bright edible flowers, cake pops or chocolate mesh, make plating a focus to get the phone cameras flashing (and remember to include your Instagram handle to really maximise the coverage). “Increasing profit from a small space is ideal for a restaurant and and we have a range of models to ensure the perfect machine for any venue,” adds Paul Ingram, Carpigiani UK’s MD. “Where space is at a premium, the Carpigiani 161 series, for example, offers state of the art technology with features usually reserved for larger, floor standing machines - including a selfpasteurising model - and this compact series has a footprint of just 300mm x 630mm x 850 mm (w/d/h). It features a contemporary stainless-steel, counter-top design, complete with multifunctional display, standard 13 Amp plug-and-go operation, never before available for a selfpasteurising model. “As with all the models in the Carpigiani soft serve range, the 161 features a tank agitator. Designed to prevent the mix from separating within the tank, the agitator is essential when serving frozen yoghurt as an addition to a soft serve ice cream menu. In summary, an incredibly easy to use appliance, with an impressive hourly output of up to 15kg that will enhance a business wanting to offer soft serve, shakes and on the go options.” 33
ICE CREAM
Training initiative to help boost careers and sales Unilever has announced that it has an ambition to connect 100 young people to work experience within the hospitality industry this summer through its I’m Wall’s traineeship programme, with a commitment to grow the programme across the UK every year. Unilever’s ice cream brand, Wall’s, is on a mission to inspire happiness in communities across the UK, and every scoop, cone or stick of Wall’s ice cream supports the I’m Wall’s traineeship programme. The programme connects young people who may feel unsupported and excluded from career opportunities, with a traineeship allowing them to gain the confidence, skills and experience they need to start building their career and find long-term employment. As well as supporting local people within their communities, I’m Wall’s can help benefit operators who join the programme too, Unilever point out. Whether an old or new Wall’s customer, when operators sign-up to join I’m Wall’s, as well as extra on-the-ground help, they are supported by the Unilever Wall’s sales team who will help them get the most out of selling Wall’s ice creams, including support to identify the best cabinet solutions, the ideal portfolio and visibility items for their site and promotional advice. The only requirements to join the programme are to sell Wall’s ice creams and host a I’m Wall’s trainee for a four-week work placement. After the four-week work experience period is complete, and partners have had the opportunity to get to know their trainee, all partners are encouraged to consider offering longerterm employment opportunities to their trainee. Prior to the onset of the Covid pandemic, there were already 760,000 young people (18-24) not in education or employment in the UK. Young people have since been disproportionately affected by the massive social and economic disruption that the pandemic has brought. The programme begins with employment training, provided by SMART Training & Recruitment, followed by hands-on four-week work placement hosted by I’m Wall’s partners and Wall’s ice cream vendors, such as café owners and businesses in leisure sites or hospitality venues. The I’m Wall’s and SMART team also support all I’m Wall’s graduates to connect to further employment. “We’ve developed our I’m Wall’s programme with young people at the heart but with our partners and operators in mind too. It’s a win-win, grow ice cream sales whilst helping a young person to build a brighter future,” says Horácio Cal, ice cream brand experience director, Unilever UK & Ireland. “We want to secure 100 I’m Wall’s traineeships this Summer but our ambition is to grow the programme every year, and we need operators to help us make this happen and help change lives. The hospitality industry has a huge opportunity to lead the way in helping young people to get the helping hand they need to kickstart their careers, and with the number of young people currently unemployed so high, supporting them has never been more important.” To find out more, email the Wall’s team at Im.WallsUKI@unilever.com 34
ADDING ARTISAN Taylor UK reports that it is now supplying the C122 countertop batch ice cream maker from Frigomat. It is the smallest batch freezer made by Frigomat, designed to allow businesses of any size to add a range of freshly made frozen desserts to their menu, say Taylor UK. With increasing numbers of businesses looking to adapt to a post-lockdown model where takeaway and passing trade will be more important, the trend of recent years for artisanal ice cream, gelato and similar frozen treats are a simple way to diversify menus. However, many businesses don’t require the production capacity of larger units and don’t have the space for them. The C122 is just 440mm wide, 820mm deep and 690mm high, allowing it to be easily installed in smaller locations. It has a batch production capacity of up to 3kg, depending on product, and can run multiple batches for a maximum output of up to 15kg per hour. It also features the same advanced freezing technology and control systems of larger units in the Taylor by Frigomat range, guaranteeing consistent results. Six freezing programmes allow operators to set the output viscosity based on the type of mix, with an automatic preservation cycle that keeps it in perfect condition until it’s ready to be dispensed. The freezing chamber includes a stainless steel beating frame with removable scrapers that ensure maximum output and even freezing. Taylor supplies a wide range of Frigomat batch freezer artisan ice cream makers, from the compact C122 to the C116, which can produce up to 90kg every hour. More information, along with a useful profit calculator that can show operators how much money each unit can make can be found at www.taylor-company.co.uk. June 2021
COMPLETE CATERING EQUIPMENT ESTABLISHED 1990 - LONDON
020 8424 9483 www.pizzaequipment.ltd.uk sales@pizzaequipment.ltd.uk Showroom at 7 St Kilda’s Road, Harrow, London, HA1 1QD
INSIGHT
Pizza on the property menu The world’s most popular cuisine is firmly on the menu at Christie & Co (www.christie.com), reports their senior director – corporate pubs & restaurants, Simon Chaplin. TIMELESS POPULARITY Since our inception in 1935, Italian restaurants have featured heavily in Christie & Co’s activity when it comes to the buying, selling, and valuing of trading businesses. In recent years, 20% of the restaurants we have sold have offered Italian cuisine more than any other food style. Its popularity appears to be timeless and while brand names may come and go, the cuisine remains ubiquitous and a go-to for the British public. Certainly, the dynamics for selling an Italian restaurant are simpler than some, and due to the nature of the trade, more transferable to a new incoming purchaser. Whilst the branded high street restaurants such as ASK, Pizza Express and Strada take their name and goodwill with them when they sell and move on from a site, the typical independent owneroperated venue will normally be in a more accessible location with rents to match thus, the restaurant’s name and goodwill can remain. Like all hospitality businesses, the last twelve months have been tough for restaurants across the UK due to the outbreak of COVID-19 and various lockdowns, which ordered businesses to close or trade with restrictions in place and directed people to ‘stay at home’. Subsequently, this has driven a shift towards localisation and as a result, our hospitality experts have observed a renewed demand for community-based operations over city-centre premises, which have seen 36
huge declines in footfall due to many people continuing to work from and stay closer to home. TAKEAWAY BOOST Additionally, the pandemic has driven the rise of takeaway and delivery services, with sales surging by at least 20% due to increased demand from consumers when they were unable to eat out, which has been sustained. The delivery sector was already booming prior to the virus outbreak and 2020 can be marked as the year it came into its own, with the market now reported to be worth over £8.5 billion. With many restaurants occupying leasehold premises, survival throughout the pandemic has relied on operators working with landlords and pivoting the business by generating income through other means, such as takeaway and delivery. I know many businesses which have introduced this service and found it welcomed not just by their existing customers but also new ones who will hopefully become diners in the near future. Fortunately for Italian operators, the takeaway and delivery opportunity is a well-trodden route. Despite a challenging twelve months, the transactional market has remained active and for us, 2020 ended with the sale of over 170 hospitality business of all shapes and sizes. We also valued and advised on over 800 businesses with an aggregate value of £2.6 billion.
NEXT OPPORTUNITY This explosion in the takeaway and delivery sector has also led Christie & Co down a new route and into the world of franchising. In January 2020, before the realisation that COVID would turn the world upside down, we were asked by Yum! UK to seek a new franchisee who would bring new expertise and dynamics to 27 Pizza Hut Delivery stores across the Midlands and North West. Yum!, a Fortune 1000 company which owns a multitude of international fast-food outlets (namely Pizza Hut, Taco Bell and KFC), currently has over 50,000 restaurants in more than 150 countries, 400 of which are in the UK. The sale offered the buyer the unique opportunity to become one of the company’s largest franchisees, with Starboard Hotels secured as the successful new franchisee partner. The sale, named Project Topping, comprised a portfolio with net revenues of over £15 million, a strong online presence and trading position in a high growth sector that has been resilient to the current market disruption. This was challenging assignment in many ways, notably as it was a confidential process during June 2021
INSIGHT
the height of the pandemic and a new route to market for YUM! in its search for franchisees to partner with. However, the ever-improving sales figures coming from the estate helped to secure the new partnership. Starboard Hotels is a well-known hotelier, with 21 hotels and over 2,000 rooms around the country. Originally venturing into the world of take-away in 2017, the partnership was viewed as an ideal opportunity and the brand are utilising their previous experience to work with Pizza Hut to enhance the existing 27 stores and develop further sites across the regions. Excitingly, this successful result has led us on to further work with Yum! Our latest project, titled Project Vespa has tasked us with assisting the brand in seeking out ambitious entrepreneurs who wish to become a part of the household brand by converting existing owner-operated sites to a franchise store and becoming part of the world’s largest pizza brand. The company has been initially seeking 125 new sites to expand its delivery and takeaway offerings throughout the UK. It is looking for either new partners who will are
willing to convert their store and take on the Pizza Hut brand, the product and its customers, or to work with experienced and proven operators who are committed to company growth and who are willing to invest over the short, medium, and long term in all aspects of the business. With many existing established Pizza Hut franchisees having had such a great 2020, we are also seeking new store opportunities from those wishing to sell or landlords with suitable space to let. Neil Manhas, general manager UK at Pizza Hut Delivery, commented: “Pizza Hut Delivery has been a beloved brand in communities across the UK for decades and we’re excited to build on this strength and continue expanding our reach in the UK. Pizza Hut Delivery was designated an essential service during lockdown and continued to operate, successfully feeding the nation during these difficult times and donating over 250,000 free meals to the NHS. We have always played a part in our local communities and we’re delighted to build on this as the demand for delivery services only increases.” We are currently using our industry knowledge to seek out ambitious entrepreneurs who wish to become part of the Pizza Hut Delivery brand as regional franchisees through the conversion of their own stores. We are
sure the support and benefits of being part of such an international operation will be of interest to many as it brings with it a wealth of advantages over the competition and ultimately the opportunity to grow in this fastmoving sector. Opportunity for growth in the current climate is significant. With 2020 seeing more than half a million more takeaway orders compared to the same period in 2019, demand for takeaway and delivery is a trend we expect is here to stay. For business owners and entrepreneurs alike, working with the support of a global brand like Pizza Hut presents great profit potential and international know-how which can be extended through operational improvements, refurbishments, improved marketing, new store openings and in organic growth. Within the wider restaurant market, the last Budget announcement and progress on the roadmap out of lockdown injected a renewed sense of confidence, with many investors remaining forward-looking and eager to acquire good quality assets ahead of the summer, when trading will return to normal. As a result, from 1 January 2021 to date, Christie & Co’s Hospitality team has exchanged on more than 160+ businesses, suggesting many opportunities exist for a wide range of investors.
www.papa.org.uk 37
FOOD WASTE
STOPPING food waste With 3.6 million tonnes of food being wasted by the food industry each year in the UK, and with more than two million tonnes of that still being edible, now is the time to make a change and positively impact our environment says food safety expert, argues Ben Gardner (pictured), CEO of Navitas Safety (food safety provider to the likes of Deliveroo, Five Guys and Tesco). GLOBAL CHALLENGE The global food waste issue is one that resonates with people everywhere. From hotels and restaurants through to the general public, sustainability is now at the forefront of everyone’s minds, particularly following last year’s supermarket shelves shortages (during the pandemic), and the release of impactful Netflix documentaries such as Seaspiracy and Down To Earth with Zac Efron. However, the food and hospitality industries in particular can do a lot to reduce food waste and in the process help promote a circular food economy. In the UK, 8.4 million people are struggling to eat due to financial hardship, so not only is the amount of food wasted each year hugely damaging to the environment, it could go towards feeding 38
those in need first. In doing so, this would reduce food waste as well as contribute to a reduction in the number of people going hungry. It is time for restaurants, hotels and the entire food and beverage industry to monitor and forecast stocks more efficiently in order to make a change. Restaurants alone contribute almost 200,000 tonnes of food waste each year, which consequently costs businesses around £682 million each year. Although the largest amount of waste comes from agricultural and household means, the hospitality and food industries must also do their bit. It must also be said that some waste in food is inevitable, and WRAP studies suggest that around 26% of all restaurant food waste cannot be avoided. However,
between 50-80% of food is still being wasted and there is a lot of work still to be done. REDUCING FOOD WASTE There are several reasons food is wasted. However, each can be prevented to some extent. Preparation, customer leftovers and overproduction are just some of the leading causes of food waste within food industries. At times, it can be difficult to know just how much food can be needed, resulting in more being prepared than is actually required. Unsurprisingly, due to its need to remain fresh, potatoes, fruit and vegetables are recognised as the most wasted products with almost 50% of food waste in restaurants coming from these products. June 2021
FOOD WASTE In previous years, buffets have been a prime example of this, as not only does a large portion of this get wasted by the business, but by the consumer, too. All too often, customers load up their plates with eyes bigger than their bellies, leaving much of their serving to end up in landfill. In many ways, the pandemic has helped reduce this as the need for increased safety measures such as social distancing and new serving methods has helped to minimise touch points, meaning catering companies have been able to reduce menu’s and cut down food waste. Businesses can also aim to reduce their contribution to food waste by implementing digital food safety strategies into their workplace. Utilising online databases, compliance calendars and automatic temperature checks will allow hotels and restaurants to monitor stock whilst keeping produce fresher for longer. Although reducing food waste is a global issue and a hugely crucial one at that, it is just as important for businesses to ensure that their food remains safe to eat and consume. Therefore, if food is crosscontaminated or any spillages occur, the food should be discarded immediately
as the health and safety of consumers is paramount. If a business is able to reheat food, then they must make sure they have the correct equipment to do so. Some foods will be able to be reheated or be used the next day, so I urge businesses to use food as long as it remains fresh, safe, and fit for consumption. Not only will this result in a better environmental impact, but it will cost businesses far less, too. THE FUTURE OF FOOD WASTE The coronavirus pandemic has negatively impacted all of our lives in one way or another. However, something it has positively contributed to is the state of our planet. As well as improving air quality, reducing greenhouse gas emissions and pollution, and generally slowing down the usual impacts on our environment, Covid19 has also limited the amount of food ending up in landfill - call it a silver lining. Whilst none of us would want to relive the events of the past year, it has taught us to be more mindful and to focus on sustainability. Restaurants and hotels have spent the last 18 months offering
reduced menus, which has also resulted in less wasted food, which is something they many consider continuing for the future. Or perhaps, alternating menus on a weekly basis is the way forwards? This has both saved businesses money and limited their contributions to food waste and is something I predict will be utilised beyond the days of the coronavirus. Businesses within the food and hospitality industries should seek new ways to monitor current stock as well as ways to forecast new stock. Digital food safety allows businesses to do exactly that whilst improving cost-efficiencies and promoting a circular food economy for the industry.
NEW PRODUCT
Make Logs Direct your charring partner this summer! Logs Direct, the specialist that economically fuels outdoor living and cookery, is taking the chore out of charring, for chefs across the UK, having added brand-new products to its existing topquality range of products. Whether a chef favours a wood-fired pizza oven, a traditional barbecue, a Josper-type outdoor oven or a Turkish-style barbecue, Logs Direct have a restaurant-grade product to suit. Its new Leonardo pizza oven briquettes, for instance, are a wholly natural, additive-free product formed 100% of highest quality, finely ground and compressed Italian beech. These masters of any wood-fired oven will light up quickly, emit no noxious chemicals and burn hotter and in a more chef-friendly way, thanks to their six-sided design, which reduces roll but helps increase air-flow. They will also produce just the right amount of char required to produce a perfectly cooked pizza base. These briquettes can be handily snapped into sections, allowing flexibility over how much wood is added to the fire at once. Easy to use, these briquettes generate less than 1% ash and make cleaning the oven a breeze. Used in combination www.papa.org.uk
with Logs Direct’s extremely efficient kiln-dried kindling and eco-firelighters, they are kind to both the food being cooked and the environment. For those who also need to keep customers warm outdoors, Logs Direct is the place to turn for perfect choices for the chimenea or fire pit. Choices range from kiln-dried logs or kilndried chimenea chunks,to innovative products such as Hot Blocks, an eco-product made from recycled pallet wood, and Hotmax Fuel Logs, made from 100% natural and recycled wood dust (call 01524 812476 or visit www.logsdirect.co.uk). 39
index registered suppliers The following businesses are members of The Pizza Pasta & Italian Food Association (PAPA) and subject to its rules and guidelines. While the Association cannot guarantee the products and services supplied by those listed, it does believe that those listed are reputable and is confident in recommending them. The Pizza Pasta & Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB 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 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 American Pan UK | Pan Glo UK 6-8 Seddon Place, Stanley Industrial Estate, Skelmersdale WN8 8EB, United Kingdom Contact: Mark Picconi mpicconi@americanpan.com Tel: +44 (0)1695 50500 www.americanpan.com
Booker Wholesale Equity House, Irthlingborough Road, Wellingborough, NN8 1LT Contact: Andy Milne 07587 886315 andrew.milne@booker.co.uk www.booker.co.uk
C.Carnevale Ltd Carnevale House, Blundell St, London N7 9BN Contact: Mr C Carnevale Tel: 0207 607 8777 Fax: 0207 607 8774 Chefsrange Unit 4 Egerton Close, Daventry, Northamptonshire NN11 8PE Contact: Tim Charlton Tel: 01455 559969 Fax: 01455 559979 tim@euro-catering.co.uk www.chefsrange.co.uk
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: John McGrath Tel: 01604 583421 Fax: 01604 587392 iritchie@dawnfarmfoods.co.uk www.dawnfarms.ie
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 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
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 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.comGlanbia
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 Kerry Kerry Global Technology & Innovation Centre, Millenium Park, Naas, County Kildare, Ireland Contact: Gillian Raftery Tel: +353 87 948 4353 gillian.raftery@kerry.com www.kerry.com 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 Lupa Foods Ltd. Suite A31, Elstree Tower, Elstree Way, Borehamwood, Hertfordshire WD6 1SD Contact: Sales Tel: 0208 2362222 simon@lupafoods.com www.lupafoods.co.uk 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 Papaya Crown Lane,Tinwell, Stamford, Lincolnshire PE9 3UF Tel:01780 758560 E-mail solutions@papayauk.com Web https://papayauk.com/
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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
A
Tel: 0161 702 8447
email: sales@pizza-toppings.co.uk
Qualitops (UK) Ltd Simon Scotland Road, Kings Lynn Norfolk, PE30 4JF Contact: Lea Hall Phone: 01553 772 522 E-mail: sales@qualitops.co.uk Web: 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
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
index of products BEVERAGES
DOUGH & PIZZA
Beer
EQUIPMENT
Carnevale Ltd.
Pizza Accessories
Coffee Carnevale Ltd. Mineral Water Carnevale Ltd.
Pizza Plus Foodservice
KITCHEN & SERVING EQUIPMENT
Bakery Ovens Chefsrange Chargrills
OILS & VINEGARS
PIZZA TOPPINGS
SOUPS, SAUCES,
Olive Oil
Fish Carnevale Ltd.
STOCKS & DRESSINGS
GCL Food Ingredients. Leathams PLC
Pizza Making Systems &
Chefsrange
Lupa Foods
Equipment
Coffee Machines
PASTA, POLENTA,
La Cimbali UK
GNOCCHI & RICE
Conveni
GCL Food Ingredients
Leathams PLC
Stagioni Ltd.
Pizza Plus Foodservice
Lupa Foods
Fryers
GCL Food Ingredients.
Chefsrange
Qualitops (UK) Ltd
Chefsrange
Pizza Plus Foodservice
Leathams PLC
Stateside Foods Ltd.
Jestic
Jestic
Stateside Foods Ltd.
Pizza Plus Foodservice
Griddles
Drinks Systems
Jestic
Carnevale Ltd.
Continental Quattro
La Cimbali UK
Pizza Ovens
Garlic Bread Riva Foods CHEESE, DAIRY & EGGS Cheese 999 Pizza Toppings (UK) Ltd.
FISH & SEAFOOD
Displays Chefsrange
Cooktek (MCS Technical
Italian
Products)
GCL Food Ingredients.
Conveni
Leathams PLC
Holding Ovens Jestic Induction Cooking & Holding
Prepared Pasta Meals Freiberger UK Ltd. Prepared Pizza (Chilled)
Canned Tomatoes Lupa Foods Passata Lupa Foods
Conveni
SunBlush© Tomatoes
Stateside Foods Ltd.
Leathams PLC
Preparation Counters
Pizza Bases & Crusts
Prepared Pizza (Frozen)
Sun-Dried Tomatoes
Pan' Artisan
Freiberger UK Ltd.
Carnevale Ltd.
Pizza Plus Foodservice
Pizza Plus Foodservice
Leathams PLC
Stateside Foods Ltd.
Stateside Foods Ltd.
Lupa Foods
Allied Mills
Refrigeration
Carnevale Ltd.
Chefsrange
Allied Mills
READY PREPARED
Pizza Plus Foodservice
Eurilait Ltd.
Lupa Foods
Dough Balls
TOMATOES
Products)
Durum Semolina
Flour
& CRUSTS
Conveni
Pan' Artisan
Dairy Partners Ltd.
Leathams PLC
PIZZA DOUGH, BASES
Soups
Cooktek (MCS Technical
Allied Mills
Glanbia Cheese Ltd.
Lupa Foods Pasta (Fresh)
Chefsrange
Jestic
Concentrates
Carnevale Ltd.
READY MEALS
Other Fish & Seafood
FLOUR & BAKERY
Pasta (Dry)
Makfa JSC
Carnevale Ltd.
Futura Foods UK Ltd.
Pasta Sauces
eDawn Farm Foods
Products)
DESSERTS
999 Pizza Toppings (UK) Ltd.
Pizza Sauces
Wine, Spirits & Liqueurs
BREAD, CAKES &
Stateside Foods Ltd.
Meat
Danish Crown
Cooktek (MCS Technical
Carnevale Ltd.
Riva Foods
Leathams PLC
Carnevale Ltd.
Stagioni Ltd.
Carnevale Ltd.
Carnevale Ltd.
Soft Drinks
Chefsrange
Continental Quattro
Garlic Spreads & Mixes
Fruit & Vegetables
Chefsrange
MEAT Bacon
The Pizza Pasta & Italian Food Association is the trade body representing the UK pizza, pasta and Italian Food Association. The Association is given direction by a Management Committee comprising:
Carnevale Ltd.
Dawn Farm Foods Ltd.
Stateside Foods Ltd.
Whitworth Bros. Limited
Leathams PLC
Eggs
Icings
Futura Foods UK Ltd.
Allied Mills
Leathams PLC
Chicken & Other Poultry
CHAIRMAN
PIZZA DELIVERY OPERATORS
Improvers
Leathams PLC
Keith Griffiths, Yum
Allied Mills
Ham
Chain Chain ± Papa John (David Scott)) Independent Geoff Parsons, Basilico
Ornua Ingredients Europe
Mozzarella Carnevale Ltd. Dairy Partners Ltd. Eurilait Ltd. Futura Foods UK Ltd.
Premixes (Bread & Cakes) Allied Mills
Beef Leathams PLC
Carnevale Ltd. Dawn Farm Foods Ltd. Foods Ltd. Leathams PLC Stateside Foods Ltd.
GCL Food Ingredients. Glanbia Cheese Ltd.
FOOD WHOLESALERS
Italian Meat & Sausages
Parmesan
Booker Wholesale
GCL Food Ingredients.
Eurilait Ltd. Futura Foods UK Ltd. GCL Food Ingredients. COMPUTING
Continental Quattro
Lupa Foods
Stagioni Ltd.
Pancetta
Leathams PLC Stateside Foods Ltd.
SOLUTIONS FRUIT & VEGETABLES
Just-Eat.co.uk Ltd.
Chargrilled Vegetables
PACKAGING Heated Pizza Delivery
Carnevale Ltd. Danish Crown Qualitops (UK) Ltd Pepperoni
Online Ordering Solutions
DELIVERY &
Dawn Farm Foods Ltd.
Carnevale Ltd.
Carnevale Ltd. Danish Crown
Products)
Insurance Protector Group
Stateside (Ian Kent ± substitute Phil Goodall)
PASTA MANUFACTURER/ DISTRIBUTOR Vacancy
SUPERMARKETS Chilled - Vacancy Frozen - Vacancy
PIZZA RESTAURANTS
Salami
INSURANCE
CHILLED PIZZA MANUFACTURER
Chain Rupi Zani (Pizza Express) Independent Vacancy
Leathams PLC
Cooktek (MCS Technical
Vacancy
GCL Food Ingredients. Qualitops (UK) Ltd
Lupa Foods
FROZEN PIZZA MANUFACTURER
Dawn Farm Foods Ltd.
Olives
Bag Systems
FORMER CHAIR Freiberger (Richard Harrow)
Carnevale Ltd.
AGGREGATOR Wayne MacDonald (Just Eat)
CONSULTANT Maurice Abboudi
SUPPLIERS Cheese Ornua (Richard Thorpe) Meat Dawn Farm Foods (Jon Watkin) Flour Whitworths (Gayle Hunter) Equipment Jestic (Steve Morris) Speciality Ingredients Leathams (James Faulkner)
Danish Crown Dawn Farm Foods Ltd. Qualitops (UK) Ltd
Valo
PAPA
CHOOSE
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Contact Valoriani UK on 01772 250000 to discuss your victorious return to business and tap into the Anglo-Italian family team’s in-depth, specialist knowledge. www.valorianiuk.com Valoriani A4 Advert April 2021.indd 1
07/04/2021 11:15
