This issue is a jointly edited one as, after 20 years in post as editor, I am moving on to pastures new and handing over the reins to my successor, Alex Bell.
What a ride it’s been! The rise of artisan-made, Neapolitan-style pizza, lots of wonderful trips to Italy across the years, and of course, plenty of gorgeous food concepts to sample and report on along the way.
I would like to take this opportunity to thank you, and my colleagues here at “PAPA HQ”, for all your support and contributions in helping to keep me, and the sector, updated with all its news and developments. All the very best to Alex as he continues to report on the story of pizza, pasta and Italian food in the UK.
CLARE BENFIELD EDITOR clare@jandmgroup.co.ukEditor Clare Ben eld telephone 01291 636336
e-mail clare@jandmgroup.co.uk
Advertising Andrew Emery telephone 01291 636334
e-mail andrew@jandmgroup.co.uk
Production Gareth Symonds telephone 01291 636339
e-mail gareth@jandmgroup.co.uk
Subscriptions telephone 01291 636338
e-mail subscriptions@papa.org.uk
J & M Group Engine Rooms, Station Road, Chepstow NP16 5PB
Opinions expressed in Pizza, Pasta & Italian Food magazine are those of the contributors and not necessarily those of J&M Group, Pizza, Pasta & Italian Food magazine or The Pizza & Pasta Association. No responsibility is accepted for the opinions of contributors. Pizza, Pasta & Italian Food is published by J&M group Ltd. and supports The Pizza, Pasta & Italian Food Association. It is circulated to managers, executives, buyers, retailers and traders in the pizza and pasta business.
© J&M Group Ltd. 2023
Contents
4 Modest growth in UK eating and dining out.
5 Investment boosts UK foodservice delivery market –set to hit £14.4 billion in 2023.
6 Italy says no to lab-grown meat.
8 The numbers add up for Northern Restaurant & Bar 2023.
10 Deliveroo founder headlines UK Food & Drink Shows. PAPA ASSOCIATION
15 PAPA Awards 2023.
FEATURES
20 Other ovens – a variety of helpful oven solutions to consider.
26 Ingredients for success –the importance of our.
34 Why franchise? – the potentially safer haven in uncertain times.
ARTICLES
24 The struggle for sta –hospitality’s recruitment challenge.
32 Taking a closer look at third party chargebacks.
40 What next? The food trends impacting manufacturing.
REGULARS
44 New products.
42 Celebrating Italian cuisine, and more, at IFE and HRC 2023.
45 Index of suppliers.
47 Classi eds.
The latest data from Lumina Intelligence’s Eating and Drinking Out Panel (EDOP) reveals that the UK’s eating and drinking out market has experienced a modest increase in penetration and a fall in frequency in the 12 weeks ending 19/02/2023. The average penetration has increased by just +2.0ppts yearon-year, hindered by the rising cost of living and train strike activity. Despite a reduction in Covid-19 concerns and the World Cup, the market failed to gain the anticipated boost.
Consumers have been impacted by rising prices, leading to an +8% increase in average spend. However, the pubs and bars segment has seen the largest spike in share occasions year-on-year (+1.3ppts), mainly due to recovery from a weak comparison. Pubs and bars also benefitted from increased lunchtime patronage during the World Cup.
The data shows that consumers are prioritising value for money. Lunch has enjoyed the largest increase in day-part share this year, with retail and catering channels both up by +0.6ppts yearon-year. Value for money has seen the most significant growth as a reason for choosing an establishment at breakfast (+3ppts) and lunch occasions (+2ppts), as consumers prioritise affordability when on the go.
A slight increase in penetration and a decrease in frequency illustrates current market pressures. However, Britain’s leading pub, bar and restaurant groups reported a fifth month of year-on-year growth in February, with pubs seeing the biggest rise, with sales up nearly 7% – according to the latest Coffer CGA Business Tracker produced by CGA by NIQ, The Coffer Group and RSM UK.
February sales at Britain’s leading managed restaurant, pub and bar groups were 3.9% ahead of last year on a like-forlike basis, the data reveals.
The Tracker has now recorded year-onyear growth for five consecutive months. However, the figure is substantially down from 10.1% in January, and well below the current rate of UK inflation.
Pubs performed the best of the Tracker’s three market segments to
continue a solid start to 2023, with likefor-like sales 6.9% ahead of February 2022. Restaurants achieved modest growth of 1.9%, but the bars segment continued to struggle, with sales down 10.1%.
London continued to outpace the rest of the country with sales up 7.6%, while outlets outside the M25 reported a 3% improvement. However, growth is still below the current rate of inflation.
Karl Chessell, director - hospitality operators and food, EMEA at CGA by NIQ, said: “Hospitality trading is now consistently ahead year-on-year, and consumer appetite for pubs in particular remains undimmed. That demand allows the sector to be optimistic when planning for the long term. However, the real issue is the cost of doing business right now. It was therefore disappointing to hear about the lack of energy support in the Budget.”
Interest rates have also jumped to 4.25%, and UKHospitality CEO, Kate Nicholls, said: “The staggering rises in energy, food and drink costs, in particular, have given hospitality businesses stark choices... in order to survive.”
CGA collected sales figures directly from 75 leading companies for the latest edition of the Coffer CGA Business Tracker
While pubs and restaurants have had a good start to the year, January’s delivery and takeaway sales at Britain’s top managed restaurant groups were 2% down, according to CGA by NielsenIQ’s latest Hospitality at Home Tracker.
It continues a plateauing of the ordering-in market that has now seen year-on-year sales drop for 15 months in a row. January’s delivery volumes fell by 12% as consumers reduced order frequency, but spent more when they did so.
Nevertheless, delivery and takeaway sales remain substantially ahead of pre-Covid-19 levels, after lockdowns cemented them in consumer’s habits. Combined, they accounted for 17 pence in every pound spent with managed restaurant groups in January 2023.
The UK foodservice delivery market is expected to reach a total value of £14.4 billion in 2023, according to Lumina Intelligence’s Foodservice Delivery Report 2023. The market is projected to grow by +7.8% in 2023, driven by widereaching investment in delivery services, including the development of aggregator platforms, optimisation of brand sites and prominent marketing activity.
While high inflation and fee increases will contribute to growth, the report highlights that volumes may suffer, as cost-conscious consumers reduce market penetration and frequency in 2023. In fact, 57% of those not ordering delivery are doing so to save money. As such, value scrutiny is a crucial consideration in 2023, and delivery operators must prioritise value messaging, reward schemes and subscription models to attract and retain business.
The report also indicates that most channels are continuing to grow share as the market matures and becomes more segmented. Restaurants, fast food, coffee shops/sandwiches, bakeries and pubs are
seeing delivery command a higher share of revenue as availability increases and demand endures.
Moreover, the report highlights that wider availability on the supply side has been met with increased consumer demand, as dinner now accounts for less than two in three delivery occasions. Breakfast, lunch and drink-only occasions increase share year-on-year, with coffee emerging as a key opportunity. With a wider variety of delivery players contributing to growth at different day parts, future success will hinge on consumers moving away from treat-led ordering to habitual spending.
Consistent growth at a CAGR of +5.3% from 2023 to 2026 is forecast to see the market reach a total value of £17 billion in 2026. The report suggests that the market is expected to continue its pre-pandemic trend of total eating out market share growth, as operators continue to invest in delivery propositions. Further technological advancements will provide increased efficiencies for aggregators and
operators alike, with current efficiencies including stacking.
“The UK foodservice delivery market is set to reach £14.4 billion in 2023, driven by wide-reaching investment in delivery services, but delivery operators must prioritise value messaging, reward schemes and subscription models to maintain growth and attract cost-conscious consumers,” commented senior insight manager, Katherine Prowse.
Only five months into the launch of Hospitality Rising’s industry-backed inaugural campaign, ‘Rise Fast, Work Young’, it has reached over 5.5 million of the UK’s 16- to 30-year-olds, equal to half this demographic, via its digital marketing campaign.
Hospitality Rising, the world’s biggest hospitality recruitment initiative, was created to tackle the sector’s challenging jobs crisis. TikTok creators were also engaged to create content that specifically targeted young jobseekers. This alone generated 13.5m impressions, reaching 2.1m young people.
Mark McCulloch, founder of Hospitality Rising and campaign director, said: “We are reaching the 16-30 audience in new ways and it’s working! We know what
makes this age group tick and where their attention is. Communicating with them via TikTok campaigns, ads and content creator partnerships means we’re able to engage with them in the most effective way. We now need to focus on reaching all 16-30-year-olds at least four times in a short period, because this is where you see consideration move to action.
“While hospitality businesses are working hard on retaining staff, we’re here to support them in their efforts by finding new and effective ways to attract a new audience into the industry.”
The next step for the campaign is to bring on board operators to back a burst of activity aimed at jobseekers leaving education this summer. With six months
of the first year left, those wanting to back the hospitality movement can join from £5 per team member.
Hospitality Rising is backed by some of the biggest names in the UK, including Whitbread, Pret, Welcome Break, Hilton, Soho House, Prezzo, Revolution Bars Group, Parkdean Resorts, Claridge’s, J W Lees and The Pig. On the supplierside, Coca-Cola Europacific Partners, hospitality tech supplier Zonal, and guest Wi-Fi-based marketing solution Wireless Social are platinum sponsors.
Celebrity chefs, including Tom Kerridge, Angela Hartnett and Raymond Blanc OBE, have also generously offered their time and support to the initiative.
Businesses wanting more information can email hello@hospitalityrising.org.
The Italian government has approved a bill to ban the use of laboratoryproduced meat and other synthetic foods, claiming that it will protect its culinary heritage. If passed, anyone producing, exporting or importing food grown from animal cells would face fines of up to €60,000 and risk having their manufacturing plants closed.
“Laboratory products in our opinion do not guarantee quality, wellbeing and the protection of our culture, our tradition,” said minister of agriculture, Francesco Lollobrigida.
Italy’s biggest farmers’ association, Coldiretti, supported the idea, in order to protect home production ‘from the attacks of multinational companies’.
The plan, which has to be passed in both houses of parliament, is to ban synthetic foods produced from animal cells without killing the animal,
also impacting labproduced fish and synthetic milk too.
However, opposition and animal rights groups have criticised the initiative. “The passing of such a law would shut down the economic potential of this nascent field in Italy, holding back scientific progress and climate mitigation efforts,” said Alice Ravenscroft, head of policy at the Good Food Institute Europe. “Italy is essentially a complete outlier here. It is important to stress that cultivated meat has a lot of potential benefits.”
While anti-vivisection group LAV called it ‘an ideological,
anti-scientific crusade against progress’. But the production of cultured meat is still to make a major impact, with Singapore the only country currently allowing the sale of cultivated chicken. It follows Italy’s decision to ban the use of ‘insect flour’ in typical Italian products, such as pizza and pasta (read more in our Flour feature, p26).
The fast-growing Millbrook Dairy Company is partnering with ZZA IQF Mozzarella to bring its products to the UK foodservice sector.
Millbrook, which saw a 30% increase in turnover in 2021/2022 with revenues for the year up from £20m to £26m, is expanding into the mozzarella market with ZZA, part of the Geris Food Group, based in the Netherlands.
The high-quality, premium IQF mozzarella product is 100% pure and fresh dairy mozzarella, packed in a handy cubetti and julienne format for ease of use and less wastage.
It carries no starch, which not only prevents the cheese from burning, but gives it a superior taste and eating experience – there are fewer calories, meaning significant benefits and opportunities for caterers. It is also available with vegetable oil blend.
The IQF mozzarella is individually quick frozen to lock in the highest quality in taste and freshness, texture and shape, packed in bags of 2kg, with a shelf-life of 18 months.
Citing it as a significant step for pizza restaurants, as well as a great ingredient for cooking with and using in toppings, Kevin Beer, co-founder of Millbrook Dairy Company, said: “This is a truly exceptional and exciting product to hit the foodservice and hospitality market. It melts easily for an even spread on your pizza and colours beautifully, without burning.
“It’s also competitively priced, and we are delighted to work with Geris on this project in the UK,” Kevin Beer continued. “The cubetti and julienne form makes it easy to handle and you can use as much as you need. We can offer steady and flat pricing to new customers with no surprise price increases, unlike other cheese products in the market which are susceptible to significant fluctuations.”
Hans Daamen, Mozzarella Specialist at ZZA, said: “Our Individual Quick Frozen (IQF) mozzarella is high quality, made according to a unique and dynamic production process, with no starch and less preservatives. The cheese is (IQF) frozen to maintain optimal functionality
“We’re delighted to work with Millbrook Dairy bringing our product to the UK, as we know that the team has the customers and contacts to sell our innovative product into the foodservice and hospitality sectors.”
ZZA IQF Mozzarella is usable in all types of ovens and grills, including conveyor, deck and traditional ovens.
highlights was the live demo line-up, as five theatres presented over 50 sessions, covering all the latest drinks trends, culinary techniques, gastronomical developments and key data insights.
Manchester played host to a buzzing Northern hospitality sector on 14-15 March, with Northern Restaurant & Bar (NRB) enjoying its best show yet, thanks to over 8,700 attendees.
Sponsored by Uber Eats, NRB showcased new products, solutions, insights and innovations, enjoying a 5% increase in numbers for 2023.
“The North of England is currently one of the most exciting food and drink destinations in Europe – NRB is the perfect representation of this brilliant, dynamic and inclusive scene,” said John Gyngell, MD at North Brewing Co & North Bar Ltd.
Shaun Hinds, CEO at Manchester Central, said: “NRB23 visitors battled harsh weather to attend, which is a testament to the strength of the event offering. People were keen to again come and experience it face to face, which explains why it is one of the most talked about trade shows in our calendar.”
Chris Brazier, group event director
of Northern Restaurant & Bar, called the support of the show ‘phenomenal’, highlighting the dedication of the thousands who attended the event over both days. “The fact that we’ve just enjoyed our best-ever show –with record numbers of attendees and, more importantly, a record quality of buyers – is testament to this wonderful industry of conscientious decisionmakers, who simply wouldn’t miss the two days a year that the Northern hospitality sector gets together.”
One of the
The Bruntwood NRB Debate was headlined by Kate Nicholls OBE, CEO of UKHospitality, who outlined the numerous challenges facing operators. There was also a panel session on ‘Getting Ready for Growth’, hosted by Lucy Noone Black, founder/director of Pear. Issues such as the best ways to grow your brand and team were discussed by Laura Harper-Hinton from Caravan Restaurants, Matt Snell of Gusto Italian, Marko Husak from Bundobust and Edyta Stec from GAIL’s.
Northern Restaurant & Bar will return to Manchester Central on 12-13 March 2024. For further information, visit www.northernrestaurantandbar.co.uk
To combat the spread of Tomato Brown Rugose Fruit Virus (ToBRFV), BASF has 25 new seed varieties set to become commercially avialable in 2023.
The Nunhems® portfolio currently offers a range of resistant tomato seed varieties, all meeting the requirements of the different levels of the agri-food value chain. In addition to their productivity and plant health, they offer flavour, colour and visual appearance in line with current market demands.
“In 2020, we launched our first ToBRFV-resistant tomato variety, Teenon F1, in Mexico,” recalled Maria Muschitiello, product development coordinator of Tomato Fresh at BASF’s vegetable seeds business. “A year later, we introduced four more varieties: Blindon, Brovian, Strongton and Azovian – all saladette types with good resistance to Rugose and great adaptability to different hotspots, including Spain, Turkey and Morocco. At present, we have a commercial assortment with Vitalion, cherry round with high taste, adapted to high-tech growing in the Netherlands, as well as Canada. BASF will continue to introduce new varieties for different types of segments that can be cultivated in many countries.”
BASF is offering sustainable solutions that endure over time. “With the resistance, we contribute to the continuity of the crop and the production of commercial fruits. And this is precisely what we have successfully achieved,” said Geert Janssen, R&D crop lead solanaceae.
ToBRFV was detected for the first time in Jordan in 2014 and has spread to many of the main tomato production areas worldwide. In some countries, ToBRFV is now endemic, although it is not present in the likes of Australia and Brazil.
Deliveroo CEO, Will Shu, is just one of the high-profile names offering his insight at the UK Food & Drink Shows, returning to the NEC, Birmingham, on 24-26 April.
The dedicated speaker programme across National Convenience Show, Farm Shop & Deli Show, Food & Drink Expo and Foodex Manufacturing Solutions offers visitors a comprehensive look at the industry, covering a diverse range of subjects.
Set against the show’s essential themes of people, sustainability, trends, health and technology – with individual sessions drilling down further on various aspects of each – the UK Food and Drink Shows has attracted some of the finest expertise in the industry.
Scheduled to be on the The Grocer Live stage on 24 April at 11.35am, Will Shu will be in conversation with The Grocer editor, Adam Leyland, in Diversifying Deliveroo: From dark kitchens to bricks and mortar.
The line-up also includes:
● Kate Nicholls OBE, chief executive at UKHospitality.
● Peter Batt, managing director at Nisa Retail.
● Karen Betts, CEO at Food and Drink Federation.
● Karen Bates, group people director at BrewDog.
● Marisa Heath, CEO at Plant-Based Food Alliance.
● Professor Robin May, chief scientific adviser at Food Standards Agency.
Andrew Reed, managing director - wine & exhibitions, William Reed, said: “The breadth of expertise accessible at the shows this year is staggering. Many of the industry leading lights and brightest talents will be sharing invaluable knowledge on how to make it in our ever-turbulent world, discussing everything from the future of Low2No and how we can rethink food waste, to the HFSS policy change and how best to nurture talent.
“Whether you’re just launching a foodie start-up, want to take your convenience store to the next level, or looking for answers in new technology, there’s a session for everyone at the UK Food & Drink Shows.”
To register for your pass for free and get more information , visit www.food-drink-expo-2023.reg.buzz/
The food delivery market has snowballed over the past five years, led by the likes of Uber Eats and DoorDash. And while those two apps hold the biggest market share, Indian Zomato has topped them in total downloads.
According to data by tradingplatforms.com, Zomato was the most popular food delivery app in 2022, with more than 55 million downloads worldwide.
Zomato hit 8.5 million more downloads than Uber Eats and 28 million more than DoorDash.
Food delivery has expanded from takeaways to a multitude of options, leading to billions of dollars in revenue for service providers.
As the world’s largest online food delivery market, Asia Pacific has seen a surge in the use of food delivery apps. Last year, over 1.6 billion people from the region, or nearly two-thirds of all users in 2022, took advantage.
The Indian multinational restaurant aggregator and food delivery company, which aims to transform the eating habits of over 1.3 billion people in India – where 90% of the population don’t eat at restaurants – saw 55.3 million downloads of its app last year, more than any other on the global market.
Uber Eats ranked second, with consumers worldwide downloading the app nearly 47 million times. Swiggy Food & Grocery Delivery ranked third, with close to 35 million downloads. DoorDash and foodpanda followed, with 27 million and 23 million downloads, respectively.
While the world’s most popular food delivery apps were downloaded almost 200 million times last year, 2023 might bring even more impressive figures as the entire market reaches record revenue and users.
According to Statista Digital Market Insight, more than 2.5 billion people worldwide used food delivery services
Businesses and organisations around the country are being encouraged to come together for The Big Help Out, to mark King Charles III’s Coronation on May 6.
A celebration of volunteering in the Coronation year, anyone can make a difference, whether it’s checking in on someone who would like a bit of company or volunteering for a charity. The campaign is looking to inspire new audiences – showing that volunteering is for everyone.
Founded by the Shaping the Future with Volunteering Group, it’s co-chaired by the Scouts and Royal Voluntary Service. In partnership with The Together Coalition, The Big Help Out is supported by DCMS and the Royal Households.
Key organisations include AgeUK, British Red Cross, St John Ambulance and many more.
Just visit the app at thebighelpout.org.uk to find volunteering openings. Any businesses can organise and register an event of their own or join in with something that’s already planned. And look out for #TheBigHelpout on the Bank Holiday Monday.
last year, up from 2.31 billion in 2021. Statista expects more than 350 million people to start using food delivery apps in 2023, with the total number of users jumping to 2.85 billion worldwide. Surging demand is expected to continue driving user growth by 2027, when the entire market will count more than 3.8 billion users.
Revenue growth is unsurprisingly impressive. Over the past four years, global food delivery revenues jumped by 133% to $770bn. Statista expects 2023 to see a 20% year-over-year growth, with revenues rising to $910bn worldwide. This figure is forecast to grow by another 17% in 2024, with food delivery becoming a one-trillion dollars industry.
A West Yorkshire man has been jailed for two-and-a-half years for trying to steal more than £430,000 from the government’s Eat Out to Help Out scheme.
Introduced by then Chancellor of the Exchequer, Rishi Sunak, in July 2020, the initiative was part of the ‘Plan for Jobs’ strategy during the Covid-19 pandemic, supporting the hospitality sector. The government subsidised food and non-alcoholic drinks at cafés, pubs and restaurants, leading to a significant increase in restaurant visits.
But Mohammed Ikram, 36, of Keighley, admitted stealing money from the Covid-19 support schemes, following an investigation by HR Revenue and Custom’s (HMRC) Taxpayer Protection Taskforce.
He used his own café and takeaway business, as well as several fake food outlets to submit fraudulent claims
under the scheme, pocketing thousands of pounds in payments that he was not entitled to. He received £189,208 in payments, but further claims totalling £244,865 were rejected and an investigation was launched. Mohammed Ikram was also previously a member of Keighley Town Council until his resignation last year.
The defendant and his wife were arrested on 16 June 2021, with the case against his wife dropped.
It’s the first HMRC conviction of Eat Out to Help Out fraud, with Mohammed Ikram admitting cheating the public revenue, fraud by false representation and associated money laundering. More than half the money paid out has reportedly been recovered by HMRC, with around £93,000 still outstanding.
Deputy circuit judge, Timothy Clayson, told the defendant: “Even if I accept your assertion that some of this money
was obtained with a view to covering financial obligations, given the sums involved, it’s apparent the vast majority of this was motivated by greed.”
Simon York, director, Fraud Investigation Service, HMRC, said: “This was a blatant fraud by somebody who held a position of trust and responsibility.
“These schemes were designed to support individuals and businesses during a terribly difficult period. Instead, Mohammed Ikram stole money which should have been paying for vital public services and helping those who needed it most.
“This is the first conviction of Covid scheme fraud by HMRC, but we have arrested 70 people and have a number of cases working their way through the criminal justice system. So far, we have prevented the payment of, or recovered more than £1.2 billion, with compliance activity still ongoing.”
The world’s first natural red berry aperitif, Cordusio, has made its debut. Crafted with locally sourced botanicals, it’s blended sustainably at 19.5% ABV and bottled fresh in Italy.
Taking its name from the historic and vibrant piazza at the heart of Milan, Cordusio is packaged in a striking, scarlet-tinted glass bottle, with the liquid’s matching colour derived from its unique and natural red berry recipe.
Marketed as tart and aromatic, while balancing bitter and sweet, Cordusio is perfectly suited for creative bartenders’ super-premium fare. Designed with the aim of giving personality, taste and pleasure to cocktails, Chris Tanca, founder of Cordusio, explained: “We wanted to upgrade our cocktails with a 100% natural super-premium aperitif and we couldn’t find the ingredients... the bottles simply didn’t exist – until we were able to make the Cordusio recipe, natural and with red berries.”
Inspired by authentic Italian fine wine and spirits traditions, and the great 20th
century Murano glass masters such as Venini, the bottle shape is characterised by vertical/geometric lines in the tradition of art nouveau, precisely linking to Piazza Cordusio in Milan. The scarlettinted red glass was chosen for the
bottle not only for its beauty, but also to preserve the integrity of the 100% natural product.
Sustainability is at the core of Cordusio. Daniela Garcea, Cordusio global brand activator, explained: “In addition to being an Italian product, blended by master craftsmen and bottled fresh featuring locally sourced ingredients, Cordusio is also unique in the world of Italian spirits as it is a Pending B-Corp. This certification takes a holistic approach to sustainability, rewarding not only a positive impact on the environment, but also a positive impact on employees and society.”
Daniela Garcea continued: “Whether you try a Cordusio Tonic or one of our more complex Cordusio mixology creations, we know you have never enjoyed a super-premium aperitivo like this before.”
Retailing for £35 for a 0.7L bottle, Cordusio is available in European cocktail bars, with plans to expand distribution in 2023.
Vito, a leading manufacturer of commercial oil ltration, has launched VITOconnect – an intelligent, cloudbased platform for use in modern, fully connected kitchens.
Chefs have come to expect data and remote monitoring at their ngertips, and VITOconnect will enable this for oil management, with the ltering of used oil and the ability to monitor the e ectiveness of results. Remote access to information on usage is via smartphone, tablet or PC, anywhere and at any time.
From timestamped HACCP documentation, demonstrating ltration cycles, to the ability to generate custom usage reports for individual sites, VITOconnect drives functionality and operability. Ideal for multi-site, group and chain accounts, VITOconnect allows a head o ce team to set ltration target goals, o ers custom alerts, and can
deliver email noti cations if a ltration target is not met.
Designed to reduce running costs, VITOconnect helps improve operating procedures, resulting in a rapid ROI and greater oil quality and, ultimately, less waste. With instant access to data, presented on an easy-to-read dashboard, VITOconnect is fully compliant with the food safety and monitoring regulations, achieves complete transparency and delivers a permanent record log.
As exclusive distributor for the Vito range in the UK foodservice sector, Steve Elliott, sales director at Valentine & CuisinEquip, said: “VITOconnect takes oil ltration to a new level. Harnessing the power of smart, connected appliances, it allows operators to record, monitor and analyse their oil ltration cycles, remotely and at any time. Accessed through any connected device, VITOconnect keeps a
constant, accurate record of when and for how long each cycle takes place. For greater transparency and understanding, the dashboard can even detail the total oil, expense and CO2 emissions that have been saved. Broken down by individual unit, kitchen or region, VITOconnect is equally useful for independent sites as it is for franchises, groups or national accounts.”
VITOconnect comes as standard with many of the most recent ltration units in the Vito range.
A hub has been launched to provide down-to-earth guidance to help food businesses meet legal and legislative requirements, while o ering expert advice on good practice.
The Mint Guide, created and launched by industry experts, is a new online resource to help food business operators understand the legal obligations of hygiene and other key legislation.
The hub has been created as a joint project by the British Sandwich & Food to Go Association (BSA), the Café Life Association and the Pizza, Pasta & Italian Food Association (PAPA), provided free of charge to members of the associations. Non-members can obtain the guide for an annual subscription of £45, which includes updates.
The Mint Guide has a wealth of up-tothe-minute guidance on everything from food safety and labelling, to training and employment advice, all presented in a simple, straightforward manner.
“It’s a resource we’ve been working on for some time – and are very pleased to announce its launch,” commented
Jim Winship, director of PAPA.
“As you can imagine, it’s taken a collaborative e ort with partners and stakeholders to pull together something as insightful as this. We can’t wait to share its worth with our members, as well as any other operators looking for downto-earth advice to help them conform with the many legal and legislative policies food businesses face these days.
“Across the whole hub, we have tried our very best to break down the jargon and make this as easy to read and simple to use as possible for businesses to meet obligations. We know, especially in the climate of change in our industry, that many individuals and businesses just don’t have the time to stop and read
pages and pages of legal speak – we really hope The Mint Guide will make compliance easier for everyone.”
Members and subscribers will also be kept up to date with legislative changes likely to a ect their businesses, as well as revisions to guide chapters.
Aimed at any restaurant, food to go establishment or delivery business, it can be accessed online at www. themintguide.co.uk, from as little as £3.75 a month (based on its annual MINT plan). But retailers can enjoy the protection, access to helplines, low-cost training and other bene ts of association membership with its MINT MAX plan from £6.25 a month (based on its annual plan).
Winship concluded: “There’s a myth that trade associations are just talking shop. In reality, we provide a lot of support for the industries we represent, not least in making sure that their interests are heard by government.
“We hope that many will seek out the full membership plan as part of this launch and we can support them way beyond the pages of exclusive content.”
With due respect to the world’s great religions, there’s a certain reverence reserved for humankind’s great achievements – in art, in science, in sport – but here at PAPA HQ, we worship at the wood-fired temple of the pizza
As with many faiths, there’s a calendar of important dates through the year and so the Church of PAPA has reached one such moment in time – the launch of Pizza Chef of the Year.
And what a competition it looks set to be, with five great sponsors looking to challenge competitors to perform works of mystery and wonder in creating some incredible pizzas, all in the hope of claiming the top prize and taking their place in the litany of Pizza Chefs of the Year.
In the beginning
It all starts with a simple act of self-belief. Visit www.papaindustryawards.co.uk and register to enter. We’ll send out the sponsor ingredients and details of how to submit your recipes a little later in the year.
In the end
9th November 2023 is the date of the finals, which will be at Pizza Pilgrims in Camden during the day, with the winners in each category and the overall champion revealed that evening at the PAPA Awards Dinner.
Sponsored by
Pizza Pilgrims will be our hosts for the final this year. As well as serving customers with the brand’s classic Neapolitan favourites, their Camden store is home to the Pizza Academy which looks set to be the perfect venue for the Pizza Chef of the Year final.
The PAPA Awards Dinner is a veritable who’s who of key names from across the industry with senior figures from major retailers such as M&S, Sainsbury’s and Aldi, and high street chains such as Prezzo, Papa Johns and Domino’s, as well as leading suppliers and manufacturers.
As well as offering fantastic exposure for your brand, being front and centre as a sponsor provides you with a head start in making connections during the judging process and at the Awards Dinner.
For more details on how sponsorship can help you make new connections contact Sandra Bennett on 01291 636348 or email sandra@papa.org.uk
In many pizzerias and Italian restaurants, it can be all about the specialist, dedicated, and often wood fired, pizza oven, but here we showcase some other oven choices that offer useful, innovative features and benefits of their own of potential interest to busy operators.
Operators looking for speed, consistency of food, and ease of use, might well be interested in the Merrychef conneX® 16 (pictured above). With the largest cavity (16” x 16”) to smallest oven width (18”) of any high speed oven on the market, the company claim, this spacesaving unit doesn’t compromise on speed or capacity, delivering food up to 80% faster than conventional cooking methods, they also claim.
The larger cavity allows operators to deliver consistently high quality food on demand as well as the flexibility to speedily ‘batch’ cook to hold popular food items and manage fluctuations in demand, avoiding queues.
A large, 16” pizza is a standard measurement for a pizza that has around eight slices, and the conneX® 16 can heat a 16” pizza in just 90 seconds, in turn speeding up service, helping to
reduce takeaway queues by serving up consistent, high quality food on demand. Suitable for front of house use too, the conneX® operates quietly, and is easy to install due to ventless cooking capabilities through a built-in catalytic converter that eliminates the need for an extraction fan.
“We know that the hospitality sector is struggling with many issues at the moment, and recruitment and training of staff has a big impact on operations,” says Steve Hemsil, sales director – UK & Ireland, Welbilt.
“The new high definition 7” operating screen with easyTouch® 2.0 software delivers the most intuitive operating controller that Merrychef has ever created. It works just like a mobile phone and allows new staff to use the equipment with ease, ensuring consistently good food is produced for customers.”
The new Merrychef® panini press is an accessory for the conneX® 12 and the firm’s eikon® e2s has been designed to deliver consistent, compressed sandwiches with perfect grill marks every time and in only 40 seconds.
“It is quickly installed - as it rests on the internal cavity stubs - and offers additional versatility to operators creating paninis, bagels, subs, or sandwiches,” adds Steve Hemsil.
“With three kits available; a high opening for thicker sandwiches, bagels, or ciabatta, a low opening for thinner foods such as quesadillas or flatbreads, as well as the option to deliver grill marks on either the top only or both sides of the food, the Merrychef panini press is flexibility personified.”
Operated using a unique Merrychef paddle, the food/sandwich can be slid in effortlessly between a top grill plate and a bottom plate and when the paddle is
In many restaurants, the wood-fired catering equipment is situated near a high-capacity extraction canopy for the stoves. This can interfere with the natural draught in the chimney of the wood-fired oven or open barbecue fire and cause smoke to be drawn out into the kitchen. The result? A kitchen full of smoke and unsanitary particles.
The Exodraft chimney fan ensures an optimal draught in the chimney, resulting in a kitchen and restaurant without smoke and bad odours.
At the same time, the fan ensures that you always have a consistent draught which helps create consistent cooking results.
Often due to the positioning of the pizza oven, long horizontal complicated flue runs will be required to take away the smoke. The Exodraft chimney fan will allow complete flexibility in the positioning of the oven.
Find out more and watch our case video at:
www.exodraft.co.uk/pizza
removed, the grill lowers to compress the food. And when the panini press isn’t being used, food can still be cooked as usual on the top of the press, further increasing its flexibility, point out the company.
Unox, a leading manufacturer of commercial cooking solutions, is the company behind the Bakerlux Shop. Pro™, a compact convection oven designed to address the challenges faced by small independent bakeries and grab and go sites looking to consistently cook high-quality products with limited space. This range of ovens has been designed to meet the demands of busy
commercial kitchens while also being designed to be positioned front of house too, in turn offering a range of advanced features to ensure efficient and reliable cooking.
It is available in ‘GO’, ‘LED’, ‘MASTER’ and ‘TOUCH’, with specific details such as button style, screen configuration or dimensions, delivering a solution for a variety of business types. Regardless of the model selected, operators can be confident that this compact convection oven has been designed specifically for baking frozen bakery products in commercial environments, where timing is crucial and volume can be vast, point out Unox.
Injecting controlled humidity into the ovens helps to guarantee a perfect bake for frozen bakery products (keeping the moisture in the croissant
that simply would not be possible in a traditional convection oven, for example). Setting it apart from its competition, they feel, the Unox Bakerlux Shop.Pro even allows bakers to set a desired humidity percentage inside the proving chamber to obtain perfect results every time, for every recipe and its advanced technology allows for precise temperature control and consistent cooking results, making it ideal for baking, roasting, and steaming. In fact, the oven can store up to 99 programmess in the system, meaning once the desired result has been confirmed, it is unbelievably easy to replicate to an exacting quality. With the help of automatic programming and artificial intelligence, this oven can store the expected quality of the finished product and adapt the cooking conditions depending on the length of time the door was opened, for example, to alert you once the product is cooked to your standard. This assisted cooking makes it easy for any operator to deliver the same quality of product, at the click of a button, delivering consistency for an independent business or across an entire estate - essential in sites where staff turnover may be high, suggest Unox. Its compact design also makes it a practical option for small to medium-sized kitchens and its attractive stainless-steel casing means it adds to the aesthetic behind the countertop of an outlet without taking up too much worktop space.
Taylor UK has launched the Joker 6-11 combi steamer into the UK market. Manufactured in Germany by Eloma, this combi’s smart design makes it very flexible as it’s a compact combi steamer
that can fit just about anywhere, yet can accommodate up to six full GN1/1 trays, say Taylor. In addition, it’s a fully featured machine offering a wide range of automated programmes, so that even unskilled staff can cook the finest foods. Plus, it offers special programmes including low-temperature, Delta-T, regeneration, hot holding, thawing and proofing.
“The Joker is a very serious addition to the UK combi steamer market,” says David Rees, marketing manager of Taylor UK. “It offers all the sophisticated, yet simple, controls chefs have come to expect from the latest cooking technology, but with a twist - they can customise it so that it fits precisely into their workspace and their work needs.”
A key customisation tool is the ability to specify the control panel to the left of the oven chamber, to the right or even above it. The door hinges can also be mounted left or right. It’s these features which mean that the Joker can be made to fit just about anywhere, even if space is tight.
The Joker is a direct steam injection combi, with no boiler. This saves energy, as there’s no need to keep water in a boiler at high temperature. It also means there’s no need for extensive (and potentially expensive) descaling. Clever extra features include the ‘active temperature’ function, which cools the oven quickly when required, and the auto reverse fan, which ensures even, consistent cooking of food throughout the chamber.
Another energy saving feature is the oven’s thermostat, which switches more than once a second, keeping the temperature absolutely constant. This accuracy typically results in a 10% reduction in cooking times, claim Taylor.
Blue Seal specialise in electric commercial pizza ovens of traditional Italian style - stone base deck ovens that have been deigned to perfect the cooking of delicious deep-base or thin based pizzas. Designed for everyday professional use, as these powerful electric ovens cook at high temperatures, they ensure fast service and great cooking results, offering a fantastic alternative to wood burner stoves or gas ovens (typically higher in maintenance and requiring more specialist and costly extraction systems to take away smoke and fumes).
“Our ovens accommodate 4 x 12” pizzas per deck, they are compact, versatile and very operator friendly. These fast efficient ovens are ideal for restaurants with outdoor seating areas, wanting to offer quick but delicious pizzas for alfresco dining to their guests. Especially as the warmer summer months come and the trend for eating outdoors is becoming ever more popular,” says David Chesshire, Blue Seal’s national accounts manager.
The company offer single deck and twin deck ovens, which operate up to 400°C giving optimum cooking temperatures for decks of their size. The single deck can be stacked onto the twin deck very easily creating a triple deck, maximising
the output from the floor space. The Blue Seal oven chambers, all function independently allowing the pizza chef to control temperatures and bake more types/sizes of pizzas at once, therefore reducing serving times for busy restaurants.
The fact these ovens are only single-phase power supply makes them very versatile and suitable for dark kitchen takeaway sites and certain mobile kitchen operations, that may have limited power supplies, and due to the electric power supply, the ease of installation is simplified as there are no complex regulations regarding interlocks/ventilation and extraction requirements, as associated with gas powered or solid fuel-type ovens.
“We appreciate that restaurants need un-compromised, consistent quality results from the equipment they use, which is why Blue Seal Pizza ovens use accurate thermostatic temperature control, eco-compatible material for thermal insulation and high quality refractory stones which provide excellent heat retention. Each chamber has top and bottom temperature control, so the pizza chef can adjust the performance of the chamber to suit baking pizza either in pizza pans, or traditionally straight on to the stone,” adds David Chesshire.
Recent analysis of ONS data (experimental analysis of labour demand changes, split by profession and local authority, and other geographies) by online staffing platform for temporary work, Indeed Flex, has revealed that the demand for UK hospitality workers has soared by 46% compared to pre-pandemic levels, confirming the ongoing struggle to fill vacancies.
In particular, the number of online job adverts for hospitality workers in the North East has more than doubled since 2019, they report, with the highest demand for hospitality staff being at the end of 2022 in London, when more than 10,000 positions were advertised in one month, they also report.
It’s a pattern repeated across the country, as employers in many sectors struggle to find staff, and with the biggest jump in demand for hospitality workers being seen in the North East, say Indeed Flex, while Scotland saw a 61% increase in job adverts towards the end of 2022, and why Indeed Flex says that it is trying to help bridge the gap in demand by connecting employers with temporary workers in the hospitality sector.
London had the highest total number of job vacancies, with 10,460 positions advertised online in December 2022, an increase of 26% compared to prepandemic levels, and with soaring supply costs and rising wage demands amid the cost of living crisis, businesses in the hospitality sector are really feeling the pinch.
It was recently anticipated that hospitality job roles might be added to the government’s shortage occupation list, which would make it easier for businesses to recruit from abroad. However, according to BBC news coverage (16 March 2022 – Immigration rules relaxed for builders and carpenters), the Migration Advisory Committee only added roles in construction, although some hospitality roles did make the cut.
Additional recent research from Indeed Flex (they surveyed 300 HR, operations and procurement professionals) found that 58% of businesses will be turning to temporary workers to support their permanent teams this year. Indeed, a quarter (28%) of HR professionals whose business already uses temporary workers expect to make increased use of temps during 2023, they claim.
“The hospitality sector is not alone in its struggle to fill positions — it’s a problem facing most sectors right now. But during the pandemic, hospitality was one of the sectors hit the hardest,” says Novo Constare, CEO and co-founder of Indeed Flex.
“Many businesses were forced to close for long periods and thousands of people were furloughed or made redundant.
“The uncertainty in the hospitality sector made many workers look for other employment. Unfortunately, not all staff have returned.
“On top of rising costs and stretched budgets, it’s a difficult position for companies to be in and many businesses have come to see temporary staff as a vital resource.
“Indeed Flex gives employers access to a pool of skilled temporary workers, many of whom will work regularly for the same company, plus the flexibility to dial staff numbers up or down as the business’s needs change.”
“The skills shortage felt in every corner of the UK is most acute in the hospitality sector and is reaching critical levels,” confirms Daliah Sklar, CEO & UK
Nowhere more so is the recruitment challenge being felt more acutely right now in the UK than in the world of hospitality.
“Over 40% of businesses in the sector face skilled worker shortages. While it is true that the UK is feeling the lack of employees from the skills shortage across the whole economy, only 14% of businesses have reported worker shortages, showing the depth of this issue facing hospitality.
“The skills shortage in the UK is felt more acutely in the lower-wage ‘blue collar’ sectors such as hospitality. With jobs often paying relatively low wages, it is harder for restaurants to attract new staff and retain the ones they have, especially following Covid. With some positions, such as chefs and sommeliers, requiring a significant level of skill and experience, failure to maintain new staff throughout the training process leads to the lack of skilled workers that this sector relies upon.
“To counter the shortages, it has become crucial for the sector to recruit skilled workers from abroad. In fact, according to Bloomberg (UK Reliance on Overseas Workers Rose Since Brexit, Census Shows, 21 March 2023), the UK’s reliance on overseas workers actually rose after Brexit, showing there is still appetite from foreign talent to work in Britain.
“Additionally, foreign workers in the UK tend to have far higher retention rates than British-born ones, meaning that restaurants can find reliable staff who will stay with them for at least five years. Unfortunately, there are numerous hurdles preventing this from being a smooth process.
“The government’s announcement of the ‘shortage occupation list’ was welcome news, as it makes it cheaper to hire from outside the UK and streamlines the process for foreign workers moving to the UK for specific roles. However, it was both surprising and disappointing to find that many key restaurant roles had been excluded from this list.
“According to Kate Nicholls, chief executive of trade association UKHospitality, ‘Ongoing labour shortages are crippling hospitality businesses, forcing them to reduce their hours and costing the industry billions in lost trade.’
“The treasury spokeswoman for the Liberal Democrats, Sarah Olney,
also commented, ‘the government immigration approach post Brexit is haphazard and nonsensical. I fail to understand why the building trade can get work visas but not hospitality.’”
Despite the doom and gloom from some commentators, obtaining skilled, talented employees from abroad is possible, though it is perceived as expensive, time consuming and complicated, feels Daliah Sklar.
“This includes applying for and managing a sponsor licence to hire from outside the UK, audited by the Home Office and new hires requiring a UK work visa. To be eligible for a Skilled Work Visa, each applicant must obtain a Certificate of Sponsorship (CoS) from their registered employer,” says Daliah Sklar.
“Obtaining the necessary licences, certificates and visas can be timeconsuming and confusing to those unfamiliar with the process, with cashstrapped employers having to pay the Home Office, recruitment agencies, consultants and visa experts to verify the legitimacy of the foreign worker and their skill set. A lot of companies won’t or can’t bother, leaving them without
vitally needed workers and overworked existing team members.
“To overcome restaurant industry shortages these procedures should be simplified for both employers and job seekers, cutting red tape and being able to match the best person to the open roles.
“Fortunately, there are some hospitality jobs that have been included on the shortage occupation list. This means they’re eligible to come and work in the UK as long as they meet a certain salary threshold. These include many chef positions, especially within baking such as a pastry chef, and managers of almost all stripes, from bar manager, to catering managers, floor managers and kitchen managers.
“Once taught how to navigate these procedures, we believe that quality non-UK applicants will help save the hospitality sector in its time of crisis, connecting potential applicants from across the globe with unfilled positions in the UK in a process that is fair and balanced, and that promotes diversity and skills wherever possible. The issue here is not immigration but integration, which is currently hampered only by bureaucracy of borders.”
The flour market is proving resilient, despite huge domestic and global pressures, but the increasing quest for sustainable production methods isn’t going down well everywhere. Meanwhile pizza schools are training up the next generation of pizza chefs.
While the import/export world has faced unprecedented price increases, there has been better news for the grain market –although it may well be short-lived.
In the wake of the conflict in Ukraine, grain prices spiked last year, but have fallen sharply. A key indicator is the Food and Agriculture Organisation (FAO) of the United Nations Cereal Price Index, which averaged 147.3 points in February. This is a marked drop from 173 points in May 2022. So, why have things improved? There have been three key factors. Namely, an improvement in production forecasts, a drop in the cost of fertilisers and fuel and the Black Sea Grain Initiative, signed between Moscow and Kyiv.
The Black Sea Grain Initiative was originally agreed back in July last year, enabling Ukraine to ship 25 million tonnes of grain and edible oils to 45 countries, easing pressure on global food prices. This was then subsequently extended for several more months, although opinions differ on the actual amount of time this actually proved to be, but explains why there has been, and continues to be, unpredictability in
a region that is traditionally relied upon in a major way across numerous grainrelated product categories and markets.
More recently, in a Grain Market Daily update (23 March 2023) from AHDB (the Agriculture and Horticulture Development Board), they reported that markets had been reacting to updates from the Black Sea region, as well as Southern Hemisphere production, but that as we now move to 2023’s harvest, the focus is turning to the development of the Northern Hemisphere crops, all of which – the size and quality – can impact UK prices and of course domestic export potential.
This update went on to note that in most key producing regions in Europe, following the mild winter, cereal crops are generally said to be in fair to good condition. Having said this, the dry conditions in southern parts of the continent are becoming increasingly concerning, they noted, with an extreme rain deficit and even drought to be seen in certain parts of Spain and Portugal, with soil moisture levels very low and rainfall desperately needed. Additionally, water reservoirs for irrigation in most of
southern Spain and northern Italy are very low, the update reported, which could have an impact on spring cropping decisions and the ability to irrigate during late spring and summer.
The UN estimates the global population could reach 9.7 billion by 2050, and with challenges around climate change, alternative food sources are a hot topic. With the ongoing Ukraine conflict, cost of living crisis and high energy bills, the food and drink industry is being forced to think differently about its products. Combine this with consumer pressure to deliver sustainable practices and you have a tricky tightrope walk. This has been clearly illustrated by the current controversy over ‘insect flour’.
In recent years, the agriculture sector has witnessed the birth of crickets, locusts and insect larvae being used in flour, as they are packed with vitamins, proteins and minerals. They also deliver sustainable production in line with agri-food chains, lower
Foodservice wholesaler, Brakes has introduced a new range of artisan sourdough breads under its La Boulangerie brand. Working closely with speciality bakery Nicholas & Harris, the result is a range of subtle flavours and fermented characteristics.
Using traditional methods, the majority of the loaves are handproduced, including folding, moulding and bulking. There’s no commercial yeast and the bread has a long fermentation, with the loaves rising naturally, giving the typical sour flavour and opentextured crumb. It is then bulked in a bespoke room before being baked. The half boule uses only three ingredients: - flour, water and salt.
Vanessa Baker, senior category manager, Bakery, at Brakes, said: “We wanted to create a range of products that any chef would be proud to serve. We believe we’ve created a range of really good breads that use traditional methods, but are also commercially viable.”
Paul Bown, process and development manager, Nicholas & Harris, said: “These products are among the first that will be nationally available for foodservice. We have a team of more than 30 craft bakers, so we understand the care and attention that needs to go into each and every loaf we create.”
Further products include a cheese and onion loaf, alongside sundried tomato and herb.
greenhouse gas emissions and use of organic waste. The dehydrated animals are reduced to powder by means of mechanical processes – and it’s glutenfree! In January 2023, the EU approved the sale of these insects for human consumption in powder and other dried forms. Croatia jumped on the bandwagon, with the European Food Safety Agency approving the arrival of insect flour on their shop shelves just a few months ago.
But the response in Italy has been starkly different. Their government is cracking down on the use of insects and bugs in Italian cuisine. Orazio Schillaci, the health minister, confirmed that legislation would ban the use of insect flours in ‘typical’ Italian products such as pizza and pasta. “It’s fundamental that these flours are not confused with food made in Italy,” said Francesco Lollobrigida, the agriculture minister. Any products containing insects will have to be labelled with large lettering and displayed separately from other foods. “Whoever wants to eat these products can, but those who don’t – and I imagine that will be most Italians – will be able to choose,” Francesco Lollobrigida added.
But Jason Bull, director, Eurostar Commodities, is confident that the concept is worth considering. “From a global future perspective, insect protein offers a sustainable future and the next generation will probably buy into this concept a lot more than we are able to.
“Our system of meat rearing, slaughter and processing is much more barbaric than presenting baked goods made with cricket powder. Long term, if European consumers can be persuaded, then this could be a potentially endless supply of protein, which is good for the environment and a secure supply chain that can be farmed sustainably.”
Whatever the future of insect flour, the fact that it’s a lower carbon alternative than producing meat, using 75% less CO2 than chicken farms, means it’s not a topic likely to disappear anytime soon.
The UK flour market is not currently necessarily regarded in terms of pizza making, but that could be set to change. Considering the dish was invented in Italy, where the climate
and production processes are very different, this is probably not a surprise. Blends of different wheats from a variety of countries are often used in flour products, to meet the baking requirements of restaurants and operators – but one man is looking to buck this trend.
Marco Fuso has been making pizza for 25 years, and is now an industry consultant and PAPA Awards judge. With the food sector under increasing financial pressure due to rising costs, he believes a solution may be closer to home.
“I have lived in the UK for 15 years, and had the idea to produce a local flour and create my own brand,” said Marco Fuso.
It’s been a real labour of love. “I sent emails to 20 mills, but only made the right connection with one. After a long testing process, we launched Marco Fuso (MFP) Blue Professional Pizza Flour in February. It produces a silky smooth dough, while the high absorption process makes it one of the most performant flours in the industry – suitable for Roman and Neapolitan pizza styles. We are already used in nearly 200 pizzerias nationwide, after just three months.”
But there’s more to come, with another product to be unveiled at the European Pizza & Pasta Show (21-22 June, 2023, Olympia London).
“We hope to launch the Red flour, which suits longer fermentation. The Blue relates to a 24-48hr proving time for pizza, while red is 24-72hr. This will help chefs understand what works best. Many pizzerias can keep the dough in the fridge for several days, without wastage.”
Marco is hopeful this UK focus will grow: “We can produce quality products right here. Local outlets are thinking differently about ingredients, due to inflation and financial pressures, so this is a trend that is likely to continue.”
• Pizza Dorata ‘00’ Flour – Higher protein flour, long leavening, great strength and tightness. Produces a high, soft and flavoured crust.
• Pizza Italiana ‘0’ Flour – Made from 100% Italian wheat, makes a light and fragrant easily digestible pizza, especially suitable for deep pan dishes.
• Pizza Verace ‘00’ Flour – Higher protein flour, ideal for classic Neapolitan thin pizzas, offers a tasty crispy golden crust.
• Pizza Ideale ‘00’ Flour - Ideal for all types of pizza, perfect for creating doughs that need to be ready to cook in a short time, offers a soft pizza with a crunchy golden crust.
• Pinsa Romana Flour – High hydration, semifinished product is ideal for making Pinsa in all the different leavening and fermentation modes and for all types of processing, offers a light and digestible pizza base that is crispy on the outside and soft in the middle.
Understanding the importance of flour and working with dough is imperative for the next generation of pizza chefs – and those looking to learn new tricks. So, where better to master the craft than at Rudy’s Pizza Academy and at Eurostar’s Pizza Academy of Excellence?
Rudy’s Pizza Napoletana has announced the opening of a Manchester site on Portland Street, which also offers its very first pizza school. Operating as part pizzeria and part academy, the 8,000 square foot location spans two floors, including a mezzanine and Rudy’s Pizza Academy.
The Academy will take just over half the space, providing a structured training programme for both experienced pizza chefs and those new to the craft. Every new Rudy’s back-of-house team member
will start their journey at the Academy, which is set to welcome over 100 pizza chefs in its first year.
Jos Goncalves, manager at Rudy’s Portland Street, said: “Manchester has been home to the Rudy’s famiglia since we first opened in Ancoats in 2015, and we can’t wait to open our latest pizzeria, with the addition of our first Pizza Academy in the city this spring.”
Rudy’s dough is cooked in a Stefano Ferrara oven for just 60 seconds, resulting in a soft and light product, with an airy and raised cornicione (edge or rim). However, there is plenty to more to perfecting the classic Neapolitan – which is where Rudy’s Fast-Track Pizzaiolo Programme can help, combining practical training, theoretical aspects and ingredient knowledge. Follow Rudy’s on Instagram: @wearerudyspizza.
Moving from Lancashire to Yorkshire, the new spring schedule of Pizza Academy of Excellence
has been confirmed. Its mission is to bring together the best in traditional Italian pizza making with the highest quality ingredients. The specially designed educational academy is based at Eurostar’s Brighouse headquarters, and will run a schedule of masterclasses, exploring best practice techniques with the Neapolitan-style pizza, classic pizza and other styles – including gluten-free and speciality Italian breads.
● May: Gluten-free pizza for Coeliac Awareness Week. This unit will look at all kinds of special pizza, with vegan, gluten-free options and catering for allergies and intolerances.
● June: Pinsa Special. A series of workshops dedicated to specialist Pinsa flour. It’s renowned for a distinct oval shape and the texture of a crunchy outside and soft inside. This workshop will benefit anyone looking to add Pinsa to their menus.
● July: Neapolitan techniques masterclass. Interactive workshop that covers an in-depth technical approach to dough making and preparation.
Gareth Bakewell (pictured), head of business development (UK&I), DTiQ – a provider of intelligent video-based surveillance and loss prevention services – takes a closer look at the topic of chargebacks.
You may think of a fraudulent delivery chargeback here and there is no cause for concern. Although the impact of delivery chargeback fraud can vary, over time, chargeback fraud can make a negative impression on profit, particularly when pizza restaurants and takeaways run on narrow margins. It can also potentially affect your brand’s reputation.
As the pizza delivery sector has grown, with it we have seen a proliferation of aggregators such as Uber Eats and Just Eat, ready to deliver on behalf of QSRs across the UK. This in turn, has opened up the opportunity for fraudulent third party chargebacks.
It’s difficult to quantify the size of the issue for restaurant operators across the industry. We know that Covid has resulted in further increases in fraud overall in the UK and beyond, because more transactions are occurring via credit card and online.
The Office of National Statistics states: “Fraud and computer misuse offences have increased substantially over the last two years; while many other types of crime have decreased, affected by periods of national lockdown during the coronavirus (Covid-19) pandemic.” The ONS goes on to confirm that fraud offences increased by 25% (to 4.5 million offences) compared with the year ending March 2020, driven by large increases in “advance fee fraud” and “consumer and retail fraud”.
Ok it’s not pizza, but one ice cream
parlour boss in the UK reported losing £60 per week to the Manchester Evening News due to chargeback fraud (Furious Manchester ice cream parlour boss says customers lie to get free Uber Eats ordersleaving him out of pocket, 23 January 2023). Further, one global QSR brand was losing $500 per location per month and was able to reduce this to $150 with help from our expert data analysis and video surveillance solutions from DTiQ.
What we do know, is how third party chargeback fraud can and does occur, and that incidents are growing. We also know what pizza firms need to do to minimise the impact so let’s take a closer look.
A third party chargeback is where a customer makes an online purchase, typically using a credit card and the payment is reversed by the customer’s bank, meaning the merchant loses the money, the cost of goods and any costs incurred by making the product. Some chargebacks are simply misunderstandings, but others are a form of intentional theft.
Chargebacks are legitimate if a customer didn’t receive the product. There is an increasing trend for dishonest customers to commit chargeback fraud even though their delivery was received and correct. With limited staff and resources, it’s often difficult for restaurant owners to dispute chargebacks.
There are three types of false chargebacks.
Friendly fraud is when a customer files for a chargeback from their bank on a legitimate transaction instead of trying to obtain a refund from the merchant. A friendly fraud chargeback may be deliberate or unintentional, as a customer may receive a credit card statement and genuinely believe a fraudulent transaction took place.
Criminal fraud occurs when an individual steals credit card information to purchase goods and services fraudulently.
Merchant errors are types of errors that can occur because of operational mistakes. For example, a customer might be charged for an item that has already been cancelled, or the merchant may accidentally issue a duplicate charge.
When a customer disputes a charge that appears on their credit card account, the bank can reverse the charge, meaning the merchant loses the money – even if they’ve already issued goods or services to the purchaser. An individual might order a pizza online, claim it was never delivered – even if it was – and request a false chargeback.
Every restaurant deals with disgruntled customers from time to time, so it may not be possible to eliminate chargebacks completely. Taking steps to prevent fraudulent chargebacks needs to be part of a comprehensive loss prevention solution. Restaurant owners should implement the following strategies to avoid chargeback scams.
Invest in fraud prevention technology. It’s estimated that up to 30% of chargebacks are the result of fraudulent credit card use. Partner with reputable delivery services and use a smart surveillance system that integrates with your POS system and can alert you to suspicious activity.
Implement loss prevention solutions. DTiQ offers sophisticated video surveillance solutions, drawing on intelligent video and advanced analytics to identify and minimise loss prevention. Key metrics and reports on transaction times, customer conversion and employee behaviour can identify issues and other trends to enable positive action to be taken.
Your restaurant’s contact information should be prominently displayed on your website, customer receipts, and email messages. This is to encourage patrons to contact you directly if they have an issue rather than resorting to their bank. This can help reduce accidental and friendly fraud incidences and provide an opportunity to build customer loyalty.
Merchant error can result in lost revenue and frustrate your customers. Make sure you’ve provided your staff with thorough training on your point-of-sale (POS) software, so they know how to process delivery orders correctly. Always confirm with delivery drivers that the customer received the order. Some delivery services will even take a photo of a curb side dropoff to serve as proof in case of disputes.
Often there is no need to upgrade current CCTV or EPOS to get on board
with intelligent video, as the latest tech can work with existing infrastructure. DTiQ, for example, even offers SmartAudits to evaluate working practices remotely and provide data-driven insights to improve employee performance and company efficiency. The company also works with some of the leading QSR brands across the world, including Domino’s and Pizza Hut.
It varies, but most of our QSR customers see a three month return on investment. Overall, we aim to add approximately 2% to an average customer’s bottom line through savings in wastage, loss prevention and an increased in speed of service/turnover.
With increasing costs and customers limiting spend due to the current cost of living crisis can you afford not to take a closer look at reducing third party chargeback fraud?
In uncertain economic times, the benefits of a franchised business model always appeal to entrepreneurial individuals.
With the UK having begun the year on the brink of recession, the possibility of layoffs and other job losses inevitably increase workers’ desire to secure their livelihoods. While starting your own business may be a clear way of restoring control over your finances, many will be concerned about how economic instability will impact any new venture.
For example, ongoing dissatisfaction with pay and working conditions has seen an uplift in franchise brands welcoming new employees, and investors exiting a range of frontline and public sector careers, observe Elite Franchise. According to the latest Elite Franchise 100 rankings data, in excess of 32,000 jobs have been created since January 2021 by over 120 franchise brands completing the survey. Also, 261 of those have been people from former positions in teaching and the NHS, who chose to invest in a franchise.
This year, the automotive sector
excelled in the EF100 ranking, with Snapon Tools taking top spot and Driver Hire second – titles each will hold for the duration of 2023. Since January 2021, five franchise brands completing the survey from the automotive sector have created 190 jobs, with 26 people from frontline and public sector roles opting to start a business with the support of a franchise. Unsurprisingly, franchise brands servicing the childcare and social care sectors saw huge growth, creating nearly 1,500 and over 9,700 jobs, respectively, in the past two years. These also naturally had the greatest pull for those leaving frontline and public sector roles, with 54 people joining childcare franchises and 28 choosing social care franchises to transform their careers.
Filling a fifth of the EF100 league table, the hospitality industry was a haven for those looking to commit to a new career. Having created close to 4,500 jobs since January 2021 across 19 franchise brands, the sector has
welcomed over 150 former frontline and public sector workers in the past two years.
To combat the effects of an unsteady financial climate, many have found comfort and security in franchising. The opportunity to become a business owner and master of your own destiny, but with a strong support network, makes it a popular option for those who want to make a difference in both their professional and personal lives.
There are no guarantees in business, of course, but a franchise can offer a low-risk route to business ownership during challenging times, thanks to the backing of an established network, brand and model. Indeed, there are numerous reasons to be optimistic that a well-managed franchise can weather the storm of impending recessions as Justin Nihiser, CEO of the kids coding franchise Code Ninjas, reminds us. He points out that when done correctly, franchising can be a positive solution.
“Understandably, launching a business currently is nerve-racking; sadly, no firm is totally recession-proof. Nevertheless, taking the route of business ownership through franchising allows you to go into business for yourself, rather than by yourself,” said Nihiser.
“An independent owner may feel isolated in their predicament when the going gets tough. As a franchisee, however, you have the advantage of a system that can assist you in all areas of running your business, not just in difficult times. Due to the ongoing support a franchisee receives from the franchisor and wider franchisee network, franchises frequently have a greater success rate than independently owned businesses, regardless of market conditions.
“Anyone wanting to launch will unavoidably find it more difficult to secure funding during a recession. Lenders, however, look more favourably upon requests for money to support a franchise with a successful track record, rather than an independent initiative, which can be perceived as higher risk.
“Since all of the costly and timeconsuming mistakes and diversions have already been made, franchisees benefit from a tried-and-tested business model that can get them on the road to success right away.
“Finding a franchise that is not only in your desired industry, but also established, will ensure you have the best possible backing, while making a living by doing what you love. Established franchises often have strong brand recognition and a positive reputation, making it easier to attract customers and generate revenue. They will have dealt with a range of economic conditions, with the expertise and knowledge to react quickly to evolving consumer purchasing trends. This expertise and the backing of a reputable brand give franchisees a likely advantage over competitors in the market.”
Even in the current financial climate, success stories are still commonplace.
“Although a significant percentage of the population has less disposable income nowadays, there are some commodities and services that people
The fresh fries franchise, Awesome Chips, invited customers to celebrate National Potato Chip Day (14 March) recently, with the launch of their new Chipizza – added to the menu across its stores in London, Birmingham and Leicester.
“Our Chipizza is an awesome infusion of chips encased in freshly baked pizza dough,” explained Roni Dalal, founder of Awesome Chips. “We love chips and are always looking for new and creative ways to make a meal out of our top-quality crispy potatoes sourced from the Netherlands, with prices starting at just £5.95 for a small Awesome Chipizza.
“The great thing about chips is their wide appeal. Any age, background, glutenfree, Halal or vegan can enjoy our awesome selection as a meal ‘on the go’, mixed or topped with any of our 35 delicious sauces, spices or rubs. As a result, we have seen sales grow year on year since we created the Awesome Chips brand. We are now inviting new franchisees to join us on our mission to bring the very best chips and crispy fries to more customers across the UK.”
Awesome Chips, which recently added vegan burgers to its menu following a successful trial, has confirmed five new stores will open in the UK before the end of 2023. The company offers a low-cost franchise opportunity with excellent returns, chips being a low-ticket item which sell well whatever direction the economy takes, they claim.
The company is now inviting applications from potential franchisees with a passion for food and a background in management and business. In return, they are offering a comprehensive franchise package including full training; assistance with site sourcing; store fit-out; national marketing and operational support to supply a full pre- and post-tender turnkey offer to get new shops off to a great start; and for the right franchisees, multi-unit deals are also available in locations across the UK and Europe.
simply cannot live without,” Nihiser continued. “This means that if you do your research and select a franchise that is considered essential, there’s a market you can tap into. For example, the need for respectable and well-established coding education services for kids has grown exponentially as a result of the pandemic, when parents saw first-hand how screen time can give their children a rewarding and contemporary education. At Code Ninjas, our franchisees are successful because
parents continue to value possibilities that benefit their kids’ professional and personal growth.
“Investing in a franchise can offer security, stability and support. By choosing a well-established and recognised brand, they can minimise risk and maximise chances of success. The franchisor’s experience, support and resources can help franchisees navigate the ups and downs of the market, providing a solid foundation. It may well be the right choice for you.”
The appeal of becoming your own boss has seemingly never been greater. In fact, 30% of UK adults are considering launching their own business, of which 48% were between the ages of 18 and 24 – equating to more than two million budding entrepreneurs. But it is not solely those just beginning their career… as 60% of those aged between 45 and 54 claimed they would launch their own business alongside existing caring responsibilities (Enterprise Nation, 2023, An enterprising nation! A third of UK adults are thinking about starting a business in 2023).
Despite such large numbers having high business ambitions, 43% of aspiring entrepreneurs across all ages do not believe they will set up their own company (SME Loans, 2020, 64% of Britain’s workforce wants to set up their own business), suggesting business failure is still a huge concern. And this is where franchising can offer the ideal solution.
Like many industries in the UK, the QSR (quick service restaurant) is a male-dominated sector, but things are changing. Kam Bains and her daughter, Simran (now a ‘second generation’ Papa Johns franchisee), are a prime example.
Kam and husband, Sukhy, joined Papa Johns as franchisees in 2011. “When I started, someone might come into a store looking for work and ‘ask to speak to the boss’. They would be surprised when I said: ‘You already are!’ These days, that rarely happens, so times are certainly changing,” said Kam.
“I’ve been fortunate to be able to bring up our daughter to believe women can do everything men can do. Now, aged 27, she oversees our whole franchised business – including outlets in Nottingham, Derby, Leicestershire and Lincolnshire, to name a few!
“Simran is basically our CEO. She
“Investing in a franchise can offer security, stability and support.”
looks after our 15 franchised Papa Johns stores, with four regional managers reporting into her every week, plus she has overall responsibility for our extended team of 300 people. Her economics degree from Nottingham University has helped prepare her for a career in business, but she also has an amazing capacity to handle pressure and thrives on responsibility, taking everything in her stride.”
Simran started to learn the ropes from her parents aged 16. “Working parttime on weekends taught me essential customer service skills, alongside a team, understanding how everyone in the business plays their part to deliver our great pizza,” she explained.
“From a female point of view there is no difference in capability. My mum showed me what’s possible and I’ve been brought up with the confidence to
follow in her footsteps. After university, dad had some health issues, so I stepped in to help. I’ve never looked back.
“We ensure there are no barriers or distinctions in our team. It means we promote purely on skills and experience, so there are opportunities for anyone to progress their career across any of our stores, if they are hungry enough.
“Most of our senior team have been with us from the start and we have been pleased to promote from within, rewarding skills, a positive attitude and hard work. This continuity is also great for our customers, as our team really know their jobs and can bake better pizza for everyone to enjoy.
“We often get college
students, aged 16-18, plus overseas ones applying for part-time roles. We are positive proof, right at the start of their careers, that women do business well. We also highlight the career opportunities in the QSR industry for anyone who has the appetite to progress.
“The leadership team at Papa Johns, including our franchise business manager, Peter Patel, all promote inclusivity and have been incredibly supportive. This positivity has been key to our success. I might go to a meeting and sometimes be the only woman in the room, but I always feel respected and my ideas are welcomed. The Papa Johns culture judges people on competency –this would not be possible if there was any unconscious bias.”
One challenge Kam did face as a woman was bringing up a young family and building a business at the same time. “It was tough, but we achieved growth through balance. When our children grew up, they helped us. We all do our bit as a family unit. Simran has now taken this to the next level, and I no longer even need to do the payroll!” she revealed.
“One of our stores in the Midlands has recently been named the first centre of excellence and Simran was instrumental in setting this up. In the future, the store will become a hub for training and helping grow new teams for other Papa Johns franchisees across the UK too, which is an incredible achievement.
“We are proud of our daughter and hope her work can inspire other young women to progress and excel in the QSR industry.”
Sunny Chhina is the new vice-chair of PAPA and the man behind Fat Pizza. There’s no one better to guide us through the franchising maze.
My parents were franchisees with Perfect Pizza back in the 90s. I became a franchisee with Perfect Pizza, which then became Papa Johns, so I’ve seen things from that side. In terms of Fat Pizza, I was being pushed by people like Just Eat, asking why I wasn’t expanding. The choice was between opening our own stores or becoming a franchisee. Our model suited both, as we are very centralised in terms of what we do. But because I knew franchising, we went with that.
From my point of view, you need to be able to deliver a framework for people to be successful, whether it’s training or techniques. We even provide 90% of the marketing that we do. The franchisee can be at the lower level, making and delivering pizzas; or they can be managers. The advantage for me is that you have someone else who has a vested interest in ensuring the local store does well. Once that hard work is done, you think about menus and systems – but ultimately, it’s about delivering a good-quality product, as per the specifications, alongside exceptional service.
The age-old challenge, which I understand more than most having been at Perfect Pizza, is when sales stagnate. Things are great when they’re increasing rapidly, but on the flipside, you start to ask yourself questions: Is it my fault or the franchisees? And if so, what is wrong? You have more control as an independent.
With our model, we are looking for people willing to get their hands dirty, so to speak. Either they’re going to run it, or a manager is, but we’ve made a lot of things easier. We have a call centre, so store managers don’t have anyone shouting
down the phone asking why their food is late. Therefore, it’s imperative deliveries are on time. I can understand intimately a franchisee’s pain point and eliminate them at an early stage.
We’ve got 30 at the moment, but stopped opening in 2022. With the energy crisis and issues with increasing costs, supplier issues and lead-time frustrations, I couldn’t give a positive profit-and-loss outlook. However, we are restarting around May, with one or two a week. Fat Pizza is an easy concept. We have stores similar to larger chains in terms of the way they look; there are eat-in stores; a pub conversion has just happened. Also, delivery-only stores are opening commercial kitchens, so there is a varied model – that adds to the existing business. But at the end of the day, my concern is always delivery, which is our main port of call. The takeaway trade is a bonus, but also a separate business. If it’s not working so well, we need to assess our burgers, milkshakes and desserts too.
We’ve had live delivery driver tracking for seven years, and pride ourselves on being at the fore in terms of useful tech. Customers can watch the driver in real-time. That’s the norm for us, so they expect it. When you have that sort of communication, you’ve ringfenced your business. The new, younger generation of consumer has high expectations – and they need to be met.
Our call centre is housed at a 3,000sq ft commercial kitchen in Southend. We also use it to pilot new products and do testing.
Another key sector is virtual branding – for example, Fat Chick, which appears on aggregators. It’s supplementary, and of course the delivery mode has grown exponentially. We put ourselves on there, looking to evolve and redevelop. The nature of it keeps on changing in terms of what people are looking for, but the core is Fat Pizza. Our competitive advantage is I know we’ve got the product – and I create the secret recipe. I’ve also been in the business so long, I learnt digital marketing via phones,
graduated to digital, and have now developed the app. Reach and awareness is important, but all I care about is sales. The strategy is all mine, and the key is exceptional pizza. That’s everything!
I believe that menu re-engineering is a given, considering the increased costs of ingredients. Yes, prices may come down at some point, but others will remain high, no matter what. You can’t keep putting higher prices on the consumer, so you must consistently examine what you are doing and how you are doing it – producing a quality product, but maybe in a different way. A lot of progress is related to menu development.
The aggregators are also in a bit of a quandary as to what they actually are. The grocery delivery sector has taken off hugely, so revenue for takeaways (chains and independents) is under a lot of pressure. The app and website functions are so vital. The online aggregators are giving more information to consumers, who can simply compare more pizza shops, so it’s imperative everything you do is for a reason, and you believe in what you are saying.
The first thing is to make sure you have systems in place. If you’re moving from one business to two, ask yourself if you can take a four-week holiday. If you can, then you’ve got the ability to expand. Obviously, you need to be successful in your pilot, which is why the company stores can be so important –
profitability is a given. Also, I don’t think you can be a successful franchise if you’re relying on a skilled chef. When they go, things change, and a new face may have different opinions. Therefore, setting up simple processes is so important. Our dough is made in-store, but you need to deskill that process. It’s the first thing we teach people, and we have videos on how to make everything. That’s the way I’ve done things.
I went to a seminar in Las Vegas years ago, and the message was that you need a system in place so that you don’t have to rely on common sense. The simpler the instructions, the better – and people love it. Finally, look after your staff. With the current skill shortages and lack of labour, how you retain people is key.
As we head into the second quarter of the year, it’s important to keep track of the key food and beverage industry trends coming up, says Ian Hart, managing director of multidisciplined engineering firm, adi’s food and beverage division, who outlines some of the most important trends predicted for the food and drinks market for the rest of 2023, and the best ways for manufacturers to successfully cater to them.
Food trends are constantly evolving, led by changes in consumer mindset and behaviour, economic fluctuations, and major events affecting individual countries and even populations worldwide.
The food and drink landscape has changed considerably in recent months and years to make room for significant developments that were largely prompted by the cost-of-living crisis, supply chain issues and environmental concerns.
Many of these trends have been developing slowly yet steadily for years, while others may perhaps seem more unexpected, quickly emerging in response to recent developments.
Driven by the rising energy prices and cost of living, value options are quickly becoming one of the most appealing options for consumers.
2022 Christmas shopping trends are one of the biggest indicators of this trend’s growing likelihood to dominate the market in 2023, with a recent study – amongst many others of its kind – showing that nearly 60% of Christmas shoppers prioritised price over quality, availability, sustainability, and
uniqueness (vypr’s Consumer Christmas Behaviours 2022 report).
Consumers are now reconsidering the amount of money they spend on groceries, and despite the challenges introduced by raw material shortages and increasing cost of production, 2023 is seeing an increase in circulation and demand for food and drink products that are less expensive to both produce and buy.
Though by no means a new trend, the health and wellness drive is nonetheless one that will continue to dominate the food industry, and likely for years to come.
ADM’s report on food and beverage consumer behaviour shifts (Emerging Consumer Behavior Chifts: Six ways food & beverage innovation is evolving in the face of Covid-19) highlights increased concerns over gut health, immune function, metabolic health, and overall self-care, with 77% of consumers vowing to make a commitment to healthier habits.
And with more research being available on the positive effects of eating well, consumers are gaining an even keener awareness of the food options that can
effectively improve mental or physical health – and conversely, those that negatively affect it, and are more dedicated than ever to choosing foods that are able to provide health benefits.
Gluten-free, organic, low fat, low sugar and plant-based choices as well as foods that do not contain what are considered to be potentially harmful ingredients are all amongst the options preferred by shoppers.
A focus on health and wellness translates to an increase in the demand for plant-based and meat-free options, with supermarkets offering more variety within these products than ever amidst popular ‘Veganuary’ and other related campaigns.
Though meat-based products continue to be a staple of the British diet, more and more individuals are interested in limiting the amount of meat they buy (around 29% in December 2022, according to a recent food ingredients 1st survey), both for environmental reasons and to reap the health benefits of plant-based foods, as well as to cut back on costs.
While many may not be ready to give up meat altogether, around 40% of
consumers now identify as flexitarians, according to the same survey, and meaning that regardless of fluctuations in the plant-based and meat-free market, manufacturers should strive to make adjustments to cater to this demand.
With the rise in plant-based food being mainly driven by an increased focus on planet-friendly choices, and many consumers prioritising sustainability right after value, brands that are demonstrably showing a commitment to the cause are likely to take the lead against competitors who have yet to do so.
A recently published survey conducted by JAMA Network Open (Effect of Climate Change Impact Menu Labels on Fast Food Ordering Choices Among US Adults - A Randomized Clinical Trial, December 2022) has shown that consumers respond positively to eco-labelling – compared to those in the control group, 23.5% more participants chose sustainable food items over those displaying high-climate impact labels.
Similar studies show that when given the choice, consumers are likely to select eco-friendly products and practices, and this trend is only likely to grow further in years to come.
Accordingly, manufacturers should seek to take a holistic approach to establishing environmentally friendly practices across production and the whole of their supply chain, investing in carbon reduction strategies and localising production wherever possible.
Product consolidation is becoming more and more prominent within the UK food and drinks sector, driven by a range of factors including supermarkets cutting product lines and food production moving back into the UK post-Brexit.
While it was previously more convenient for businesses to offer a range of choices at different price points, there are now significant manufacturing and production challenges stemming from the increased cost of production and transportation and less availability of raw materials.
This means more and more
manufacturers are considering product portfolio rationalisation to lower costs and increase efficiency, prioritising the manufacturing of products that best meet the needs of consumers.
Continuously adapting to accommodate new trends that may or may not be longlasting may seem like a substantial challenge for food and drink manufacturers, and a proactive strategy that leans on automation and innovation, while prioritising consumers’ needs, may just be the right solution.
To adapt and thrive in the food market amidst fast-changing trends and burgeoning competitors, food and drink manufacturers should look to operate with a future-oriented approach, building an in-depth awareness of what consumers really want.
Though predicting the ways in which new trends are bound to evolve may be difficult, being prepared to cater to them can make a significant difference in whether food manufacturing businesses are able to stay ahead of the curve.
Lovers of pizza, pasta and Italian food were spoiled for choice as IFE, International Food & Drink Event and Hotel, Restaurant & Catering (HRC) returned to ExCeL London from 20 to 22 March 2023.
Over 27,000 leading industry buyers from across retail and hospitality descended on the shows to source the latest food and drink products, design and décor suppliers, professional catering equipment and hospitality tech providers, all with the purpose of growing their business and elevating their offering for customers.
New demo kitchen, stage and networking area, Chef HQ, curated by Chef Publishing, was a hit with visitors to the shows and packed throughout the three days with top chefs from the UK and Europe.
Next Level Chef UK judge Paul Ainsworth, chef patron at Number 6 in Padstow, was in conversation with the show winner Jade
Greenhalgh, while National Chef of the Year, Ben Murphy, entered the kitchen to highlight some of his favourite culinary trends.
Niall Keating’s Paradise Carriage served as the area’s colourful demo kitchen, with Niall himself taking to the stage to discuss the evolution of the idea since the easing of Covid restrictions and his career to date as a top UK chef.
On the show floor in HRC, suppliers like Forni Dorigo, providers of professional pizza ovens, were on hand to discuss their latest new products and catering innovations.
At IFE, the Italian Trade Agency pavilion was the heart of the action. Alongside a busy line-up of leading Italian food brands including Acetaia Giusti, a balsamic vinegar producer founded in 1605, Puglian extra virgin olive oil brand, Frantoio D’orazio, and Neapolitan master coffee roasters Irio caffè, was a line-up of famous faces as chefs including Gennaro Contaldo (pictured left), Francesco Mazzei and Enzo Oliveri cooked up some Italian classics.
Elsewhere at the show, visitors and hospitality business owners could meet brands such as Purezza, whose head of retail, Leah Cooper, commented: “We’re a pizzeria based out of Brighton and with restaurants in Brighton, Camden and Manchester. We have our own manufacturing unit just outside of Brighton where we manufacture ingredients - mostly our vegan mozzarella and a burrata-style cheese - for our own restaurants but also for other foodservice and hospitality business, restaurants and pizzerias across the country.
“It started when we didn’t feel that other plant-based mozzarellas on the market were right for our pizza, so we took some time to develop our own. This is the third iteration over eight years of development to get the right product and we’ve just moved into a frozen grated format, which is much easier for restaurants to use, melts easily from frozen and doesn’t burn.”
Also showcased at IFE were Napoleoni (Gluten Free) Italy, a three generations old bakery making its mark in the gluten free market. The company has a dedicated laboratory in Naples for gluten free products and produces a wide range of cakes and bakes for retail and foodservice.
In IFE’s New Products Taking Theatre, the finalists of IFE’s Big Business Break took to the stage to pitch their products to the judges - Harry Dulai (managing director at Surya Foods), world food expert Noor Ali and David Jago, principal consultant at Mintel.
While the judges praised the innovation on show from Dicorne, Mama Dolce and Fanui, The Mighty Kitchen secured the successful pitch and up to a million pounds in investment and support from Surya Foods.
Harry Dulai, MD of Surya Foods, said: “We were really impressed with the calibre of entries. We are always looking for great new products to add to our portfolio and new brands to work with. This is what inspired our partnership with IFE.
“IFE is perfectly placed to connect us with new talent, it is literally the place new brands cut their teeth and take their first steps into the world of FMCG, so it is really fantastic to have received such a fantastic response in our first year.
“We are very excited to have this opportunity to work with The Mighty Kitchen to help drive growth in the UK market. It really is an innovative product, plant-based but with the most genuine chicken texture I have come across so far in the market. We can’t wait to get discussions going.”
Feedback from visitors to both IFE and HRC has been ecstatic, with Abigail Wilkinson, category buying manager - cooking ingredients & global cuisine – grocery at Tesco, commenting: “A really well organised day and a great opportunity to catch up with our current suppliers and discover potential new partners.”
Dermot Connolly, strategic sourcing director for retail & impulse categories + Food CPG at Aramark, added: “Loved the show. Great to have the buzz back and meet people again. Great innovation and solutions for the market and some superb offerings and NPD solutions. Also, liked that HRC and IFE were in the same hall as it made the buzz all the more special.”
Louise Dolan, director of ambient at Waitrose said: “IFE was a perfect opportunity to meet so many current and potential suppliers in one place; a great use of time.”
James Perry, head of food & beverage at Motorpoint Arena & National Ice Centre Nottingham, concluded: “This year was our first visit to IFE and HRC as a venue and it was an incredibly rewarding trip for us. We’ve gained some contacts, new ideas for tech and ticked off some items for a few projects we have. Would highly recommend - a one-stop shop for everything food and beverage.”
IFE and HRC will return to ExCeL London on 24-27 March alongside IFE Manufacturing, The Pub Show @ HRC and International Salon Culinaire. To find out more and keep up to date with the latest show news, visit ife.co.uk and hrc.co.uk.
To mark International Day of Happiness, NESCAFÉ and Manchester City have released a video of men’s rst team players Ilkay Gundogan, Nathan Ake and Rodri connecting over co ee as part of the ‘Make Chat Work’ campaign.
Recent NESCAFÉ research reveals that co ee breaks are not just a ‘nice to have’, but an important part of the day for employees, particularly those experiencing feelings of loneliness. The leading co ee brand launched the Make Chat work campaign to improve workplace wellbeing and, in the newly released content, the Man City players tell us how co ee breaks help to bring the team together.
With more than 240,000 cups of co ee consumed across the Etihad Stadium during the partnership, the globally loved beverage is an important connector within Manchester City, with both the men’s and women’s teams bonding over their shared love of the beverage – mid elder Bernardo Silva even brings Riyad Mahrez a co ee before every game!
Explaining how co ee helps them connect as a team, City captain Ilkay Gundogan says, “Sometimes you’re at a co ee station – you’re making yourself an espresso, you have di erent people coming up, people from the coaching sta , you have a quick chat, so it can help.”
Nadia Roberts, Brand Manager at NESCAFÉ, said: “Co ee is an internationally renowned beverage, enjoyed in di erent ways by people from all over the world. Given its potential to unite people from di erent countries and backgrounds, we
wanted to leverage our successful relationship with Manchester City to highlight the importance of bringing teams together over a co ee on International Day of Happiness.
We also realise, however, that the day has a more profound meaning, around the importance of happiness for our own personal wellbeing. And after learning about the value of a co ee break, in particular for employees who are feeling isolated, we’re keen to equip businesses with useful resources and information, so they can give their teams the support and connection they need to thrive.”
For further information on the NESCAFÉ Make Chat Work campaign or to download the free Make Chat Work Guide visit www.nestleprofessional.co.uk/makechatwork
The following businesses are members of The Pizza Pasta & Italian Food Association (PAPA) and subject to its rules and guidelines. While the Association cannot guarantee the products and services supplied by those listed, it does believe that those listed are reputable and is con dent in recommending them. The Pizza Pasta & Italian Food Association, Engine Rooms Station Road, Chepstow NP16 5PB Telephone: 01291 6363358 or email subscriptions@papa.org.uk
Continental Quattro Stagioni Trafalgar Mills, Leeds Road, Hudders eld, West Yorkshire HD2 1YY
Contact: Mr Roberto Giacobbi Tel: 01484 538333 r.giacobbi@continental-wine.co.uk www.continental-food.co.uk
Conveni
Willige Laagt 2, 5757 PZ Liessel
The Netherlands
Contact Noel Reidy
Tel; +44 7903 526 457 +31 (0) 493 348 700 noel.reidy@conveni.nl info@conveni.nl
999 Pizza Toppings (UK) Ltd.
Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH
Contact: Homayoun Aminnia
Tel: 01708 558885 Fax: 01708 555022 sales@999pizzatoppings.com
ADM Milling UK Ltd.
Hyatt Place, 50-60 Broom eld Road, Chelmsford, Essex CM1 1SW
Contact: Laura Passingham
Tel: 01277 262525 sales4 our@adm.com https://www.4 our.co.uk/
Allied Mills Ltd.
Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR
Contact: Chris Brown
Tel: 01375 363100
Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk
Alphin Pans Oakdale Mill, Delph New Road, Delph, Nr Oldham OL3 5BY
Contact: Liz Crossland
Tel: 01457 872486 sales@alphin.co.uk www.alphin.co.uk
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
Eurilait Ltd
Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ
Contact: Andrew Ford Tel: 01749 838108 andrewford@eurilait.co.uk www.eurilait.co.uk
Euro Catering Equipment Ltd.
Unit 4 Egerton Close, Daventry, Northamptonshire NN11 8PE
Contact: Steve Lane Tel: 01455 559969 Fax: 01455 559979 sales@euro-catering.co.uk www.euro-catering.co.uk
Freiberger UK Ltd
Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF
Contact: Andrew Thorne Tel: 01775 767655 / 01775 767656 andrew.thorne@freibergerukltd.co.uk
Just-Eat.co.uk Ltd.
Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN
Contact: Paul Gri th Tel: 0208 7362001 b2bmarketing@just-eat.co.uk www.restaurants.just-eat.co.uk
Leathams PLC The Circle, Units 10-12 Queen Elizabeth Street, London SE1 2JE
Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.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 9HX
Contact: Charlotte Kildu Tel: 01730 811490 Charlotte.kildu @panartisan.com www.panartisan.com
Futura Foods UK Ltd.
The Priory, Long Street, Dursley, Gloucestershire GL11 4HR
Contact: Rhian Kinman Tel: 01666 890500 Fax: 01666 890522 rhian.kinman@futura-foods.com www.futura-foods.com
General Catering Solutions
Unit 13 Delta Court, Sky Business Park, Second Avenue, Doncaster DN9 3GN
Contact: Philip Dixon Tel: 01302 340742 info@generalcatering.co.uk https://generalcatering.co.uk/
Glanbia Cheese Ltd
4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD
Perco (North East) Ltd. Perco House, Norton, Stockton on Tees TS20 1DN
Contact: Leah Homer Tel: 01642 361515 leah@percofoods.com www.percofoods.com
Danish Crown – Topping Bommen 9, Thorning DK-8620 Kjellerup, Denmark
Contact: Kevin Peacock Tel: 07790 988121 KPEAC@danishcrown.com www.danishcrown-toppings.com
Blackwood Ovens
Albert House, Albert Street, Hollinwood, Failsworth, Oldham, Greater Manchester OL8 3QP
Contact: Markelle Wraxall
Tel: 0161 684 4377 markelle@blackwoodovens.com
www.blackwoodovens.com
C.Carnevale Ltd
Carnevale House, Blundell St, London N7 9BN
Contact: Mr C Carnevale
Tel: 0207 607 8777
Fax: 0207 607 8774
Dawn Farm Foods Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US
Contact: Jon Watkin Tel: 01604 583421 Fax: 01604 587392 info@dawnfarmfoods.co.uk https://www.dawnfarms.ie/ https://www.dawnfarms.ie/tmi-foods/
Deliverect
8 Northumberland Avenue, London WC2N 5BY
Contact: Samirah Baurtally samirah.baurtally@deliverect.com www.deliverect.com
Contact: Lynne Utting Tel: 01606 810900 Fax: 01606 48680 lutting@glanbiacheese.co.uk
Goodfella’s Pizza
Birds Eye Ltd. 1 New Square, Bedfont Lakes Business Park, Feltham, Middlesex TW14 8HA
Contact: Samantha Dolan Tel: 0208 918 3200 Sam.Dolan@birdseye.co.uk www.goodfellaspizzas.com
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
Pizza Plus Foodservice Light Industrial Estate, Liverpool Road, Walmer Bridge, Preston PR4 5HY Tel: 01772 610415 Fax: 01772 617610
Contact: Chris Smith chris@pizzaplusfs.co.uk
Qualitops (UK) Ltd Simon Scotland Road, Hardwick Industrial Estate, Kings Lynn, Norfolk PE30 4JF
Contact: Lea Hall Tel: 01553 772 522 admin@qualitops.co.uk www.qualitops.co.uk
Jestic
Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU
Tel: 01892 831 960
Email: info@jestic.co.uk www.jestic.co.uk
Silbury Marketing Ltd. 9 Manor Park, Banbury, Oxfordshire, OX16 3TB
Contact: Louise De Leon Tel: 01926 410022 sales@silbury.co.uk www.silbury.co.uk
Stanislava Blagoeva Unit 204, Brick elds, 37 Cremer Street, London E2 8HD Tel: 020 7352 4356 slava@interexpos.com www.pizzapastashow.com
BEVERAGES
Beer
Carnevale Ltd.
Coffee
Carnevale Ltd.
Mineral Water
Carnevale Ltd.
Soft Drinks
Carnevale Ltd.
Wine, Spirits & Liqueurs
Continental Quattro
Stagioni Ltd.
Carnevale Ltd.
BREAD, CAKES & DESSERTS
Garlic Bread
Goodfella’s Pizza
CHEESE, DAIRY & EGGS
Cheese
999 Pizza Toppings (UK) Ltd.
Carnevale Ltd.
Dairy Partners Ltd.
Eurilait Ltd.
Futura Foods UK Ltd.
Glanbia Cheese Ltd.
Leathams PLC
Ornua Ingredients Europe
Perco (North East) Ltd.
Stateside Foods Ltd.
Eggs
Futura Foods UK Ltd.
Leathams PLC
Mozzarella
Carnevale Ltd.
Dairy Partners Ltd.
Eurilait Ltd.
Futura Foods UK Ltd.
Glanbia Cheese Ltd.
Parmesan
Eurilait Ltd.
Futura Foods UK Ltd.
COMPUTING SOLUTIONS
Online Ordering Solutions
Just-Eat.co.uk Ltd.
DELIVERY & PACKAGING
Heated Pizza Delivery Bag Systems
Alphin Pans
Cooktek (MCS Technical Products)
Pizza Lid Supports
Alphin Pans
DOUGH & PIZZA EQUIPMENT
Dough Trays
Alphin Pans
Holding Ovens
General Catering Solutions
Pizza Accessories
Alphin Pans
Blackwood Ovens
General Catering Solutions
Pizza Plus Foodservice
Pizza Boxes
Perco (North East) Ltd.
Pizza Making Systems & Equipment
Alphin Pans
Blackwood Ovens
Chefsrange
Cooktek (MCS Technical Products)
General Catering Solutions
Jestic
Pizza Ovens
Blackwood Ovens
Chefsrange
General Catering Solutions
Jestic
Pizza Plus Foodservice
Pizza Pans
Alphin Pans
FISH & SEAFOOD
Other Fish & Seafood
Leathams PLC
FLOUR & BAKERY
Concentrates
Allied Mills
Durum Semolina
Allied Mills
Carnevale Ltd.
Flour
ADM Milling UK Ltd.
Allied Mills
Carnevale Ltd.
Whitworth Bros. Limited
Icings
Allied Mills
Improvers
Allied Mills
Premixes (Bread & Cakes)
Allied Mills
FOOD WHOLESALERS
Continental Quattro
Stagioni Ltd.
Leathams PLC
Stateside Foods Ltd.
FRUIT & VEGETABLES
Chargrilled Vegetables
Carnevale Ltd.
Olives
Leathams PLC
INSURANCE
Insurance Protector Group
KITCHEN & SERVING
EQUIPMENT
Bakery Ovens
Chefsrange
General Catering Solutions
Baking Pans
Alphin Pans
Chargrills
Chefsrange
Displays
Blackwood Ovens
Chefsrange
General Catering Solutions
Drinks Systems
Carnevale Ltd.
Fryers
Blackwood Ovens
Chefsrange
Jestic
Griddles
Blackwood Ovens
Chefsrange
Cooktek (MCS Technical Products)
Jestic
Holding Ovens
Blackwood Ovens
General Catering Solutions
Jestic
Induction Cooking & Holding
Cooktek (MCS Technical Products)
Other Cooking Equipment
General Catering Solutions
Preparation Counters
Blackwood Ovens
Chefsrange
General Catering Solutions
Refrigeration
Chefsrange
General Catering Solutions
MEAT
Bacon
Dawn Farm Foods Ltd.
Leathams PLC
Beef
Leathams PLC
Chicken & Other Poultry
Leathams PLC
Ham
Carnevale Ltd.
Dawn Farm Foods Ltd.
Foods Ltd.
Leathams PLC
Stateside Foods Ltd.
Italian Meat & Sausages
Dawn Farm Foods Ltd.
Pancetta
Carnevale Ltd.
Danish Crown
Qualitops (UK) Ltd
Pepperoni
Carnevale Ltd.
Danish Crown
Dawn Farm Foods Ltd.
GCL Food Ingredients.
Qualitops (UK) Ltd
Salami
Carnevale Ltd.
Danish Crown
Dawn Farm Foods Ltd.
Qualitops (UK) Ltd
OILS & VINEGARS
Olive Oil
Leathams PLC
Silbury Marketing Ltd.
PASTA, POLENTA, GNOCCHI & RICE
Pasta (Dry)
Carnevale Ltd.
Continental Quattro
Stagioni Ltd.
Leathams PLC
PIZZA DOUGH, BASES & CRUSTS
Dough Balls
Pan’ Artisan
Pizza Plus Foodservice
Pizza Bases & Crusts
Pan’ Artisan
Pizza Plus Foodservice
Stateside Foods Ltd.
PIZZA TOPPINGS
Fish
Carnevale Ltd.
Fruit & Vegetables
Carnevale Ltd.
Meat
999 Pizza Toppings (UK)
Ltd.
Carnevale Ltd.
Danish Crown
Dawn Farm Foods
Perco (North East) Ltd.
Pizza Plus Foodservice
Silbury Marketing Ltd.
Stateside Foods Ltd.
READY MEALS
Italian Conveni
READY PREPARED
Prepared Pasta Meals
Freiberger UK Ltd.
Prepared Pizza (Chilled)
Conveni
Stateside Foods Ltd.
Prepared Pizza (Frozen)
Freiberger UK Ltd.
Goodfella’s Pizza
Pizza Plus Foodservice
Stateside Foods Ltd.
SOUPS, SAUCES, STOCKS & DRESSINGS
Garlic Spreads & Mixes
Stateside Foods Ltd.
Pasta Sauces
Leathams PLC
Pizza Sauces
Conveni
Leathams PLC
Perco (North East) Ltd.
Pizza Plus Foodservice
Silbury Marketing Ltd.
Stateside Foods Ltd.
Soups Conveni
TOMATOES
Canned Tomatoes
Silbury Marketing Ltd.
SunBlush© Tomatoes
Leathams PLC
Sun-Dried Tomatoes
Carnevale Ltd.
Leathams PLC
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:
CHAIRMAN
Richard Harrow (Consultant)
VICE CHAIRMAN
Sunny Chhina (The Fat Pizza)
FROZEN PIZZA
MANUFACTURER
David Jones (Pan Artisan)
CHILLED PIZZA
MANUFACTURER
Ian Kent (Stateside)
PIZZA RESTAURANTS
Chain - Alessandro de Mauri (Pizza Express)
Chain - Keith Griffiths (Pizza Hut )
PIZZA DELIVERY OPERATORS
Chain - Julian Durrant (Papa Johns)
Small Chain - Khalil Rehman (Caprino’s Pizza)
Independent Geoff Parsons (Basilico)
Katy Habibian (Village Pizza)
AGGREGATOR
Fergal Mullan (Just Eat)
IT EPoS
Joe Heather (Deliverect)
CONSULTANT
Maurice Abboudi
SUPPLIERS
Cheese
Nick Waring (Eurilait)
Mozzarella
Lynne Utting (Glanbia)
Meat
Jon Watkin (Dawn Farm Foods)
Flour
Gayle Hunter (Whitworths)
Equipment
Richard Norman (Jestic)
Tomatoes
James Faulkner (Leathams)
