Pizza, Pasta & Italian Food Magazine - Issue 199 - September 2020

Issue 199 September 2020

& Italian food magazine

www.papa.org.uk www.pizzapastamagazine.co.uk

Contents NEWS

Welcome The government’s Eat Out to Help Out scheme proved to be successful for the sector, with calls for its extension and some operators continuing the scheme by supporting it themselves. While Covid, and the unprecedented measures taken to deal with it, have taken centre stage, the government is also turning its attention to tackling the obesity epidemic.

This issue also comes up to date with the PAPA Awards 2020 latest.

CLARE BENFIELD EDITOR

clare@jandmgroup.co.uk

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The Eat Out to Help Out effect.

5

Government unveils new obesity strategy.

6

New acquisition to be called The Big Table.

8

Health and wellbeing number one priority, say EPPS

30 Testing times for tomatoes – supplier news and views.

ARTICLES 15 A guide to commercial mortgages during the Covid pandemic 36 Industry interview – Papa John’s.

38 Good to go – Visit Britain’s initiative to reassure visitors and customers.

14 Swoope Eat launch gets entrepreneurial recognition.

PAPA ASSOCIATION

40 From ghost kitchen to host kitchen – new opportunities.

18 PAPA Awards 2020.

42 Tackling obesity together – a combined approach.

FEATURES

REGULARS

26 Pizza perfect - pizza making skills.

45 Index of suppliers.

16 Association Update.

47 Classifieds.

Editor Clare Benfield telephone 01291 636336 e-mail clare@jandmgroup.co.uk Advertising Andrew Emery telephone 01291 636334 e-mail andrew@jandmgroup.co.uk Production Jayson Berry telephone 01291 636339 e-mail jayson@jandmgroup.co.uk Subscriptions Sandra Bennett telephone 01291 636342 e-mail sandra@jandmgroup.co.uk

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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. 2020

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September 2020

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FOOD STORAGE

NEWS

The Eat Out to Help Out effect Food sales in Britain’s managed pubs and group restaurants rose by a third week on week after the launch of the government’s Eat Out to Help Out scheme for August, according to research by data consultancy CGA. The data, from CGA’s Volume Pool of 7,000 managed outlets, showed that on the first day of the initiative, Monday 3 August, food sales were 100% up on the previous Monday (27 July), with similar surges of 95% and 106% on Tuesday and Wednesday (4 and 5 August), and following news from the government that diners used the scheme more than 10.5 million times in the first week.

With the Eat Out to Help Out deal only available from Mondays to Wednesdays, there was some uncertainty over whether it would benefit trade later in the week. CGA’s data revealed that following the first three days of the scheme, sales on the Thursday were down 4% week-on-week.

However, across the seven days to 7 August, there was a 31% rise in food

sales week-on-week, for example.

CGA’s Consumer Pulse survey also revealed that the initiative brought a wave of consumers back to restaurants just over a quarter (27%) of British adults had used the scheme by Tuesday (11 August), but, at the time of survey, even more (31%) said they had yet to use it but were likely to do so.

Crucially, the scheme appears to have achieved the sector’s hope of bringing back people who were previously hesitant about eating out. Two in five (39%) of those who had used Eat Out to Help Out were making their first visit to the sector since the end of lockdown, and of those who were still to eat or drink out, a quarter (26%) say they were likely to have made use of the scheme before it ended.

Some of the consumers brought back by the initiative will have been anxious about their safety, but they seem to have been reassured. Half (52%) said that the experience made them feel more confident about going out in the

near future, and most of the rest (45%) said their confidence was unaffected.

The Consumer Pulse survey also suggested that a quarter (26%) of adults would be less likely to eat out at weekends having made use of the Eat Out to Help Out scheme, although half (54%) said their frequency would be unaffected, and a fifth (20%) would be more likely.

“This data shows the Eat Out to Help Out scheme has had the desired effect of boosting food sales for restaurants, pubs and others at a time when they need it most,” said Karl Chessell, business unit director for Food and Retail at CGA. “Along with operators’ stringent hygiene precautions, it has encouraged consumers to venture out and see that they can have a safe as well as good value meal out. Hopefully it will have a positive impact on footfall on other days of the week too—though it is already clear that the sector will need sustained support from government.”

Aviko launches new home delivery concept Aviko has launched a new Home Delivery Concept to give operators that competitive edge and personal touch when it comes to takeaway and home delivery.

The ‘Delivery Ready’ hub has everything pubs, restaurants and fast food chains need to know to cash in on the booming home delivery market and make their service a success, claim Aviko.

Free to access at https://www.aviko. co.uk/delivery/bring-the-spark/homedelivery, the hub has been designed to help businesses get back on track.

Operators can tap into the step-by-step guides on menu planning, get inspired with new recipes and innovative concepts, learn about what consumers want and get tips to adding value to offerings. There’s also practical advice, 4

with ‘how to’s’ on packing your orders, digital marketing including tackling social media, as well as free takeaway kits containing packaging solutions all available on request.

“During lockdown home delivery was a lifeline for many operators. Even with hospitality re-opening, it will continue to be an important profit driver in the long term - making competition fierce,” said Mohammed Essa, commercial director UK & Ireland, Aviko.

“Aviko is passionate about having a full service approach and going that extra mile to help the foodservice community. Our Delivery Ready hub brings together our dedicated team, insights and experience in one place and we hope it is a useful source of information as we work together to rebuild hospitality.

“Consumers want to spend less, so providing value for money is crucial. Our hub has lots of quick wins and tips on how to raise your game and boost the quality of your offering, as well as bring some sparkle to your home delivery service.”

September 2020

NEWS

Government unveils new obesity strategy A raft of measures has been revealed as part of the government’s new obesity strategy to get the nation fit and healthy, protect themselves against Covid-19 and protect the NHS. Obesity is one of the biggest health crises the country faces. Almost twothirds (63%) of adults in England are overweight or living with obesity – and one in three children leave primary school overweight or obese, with obesity-related illnesses costing the NHS £6 billion a year, report the government, and the urgency of tackling the obesity time bomb has been brought to the fore by evidence of the link to an increased risk from Covid-19, they claim.

The measures being taken include the banning of unhealthy food adverts (new laws will ban the advertising of food high in fat, sugar or salt (HFSS) on television and online before 9pm when children are most likely to see them), as well as the ending of ‘buy one, get one free’ (BOGOF) promotions, with new legislation restricting the promotion of foods high in fat, sugar, such as ‘buy one get one free’ offers. There will also be a ban on these items being placed in prominent locations in stores, such as at checkouts and entrances, and online, say the government.

New laws will require large restaurants, cafés and takeaways with more than 250 employees to add calorie labels to the food they sell, and a new consultation will be launched before the end of the year on plans to provide calorie labelling on alcohol.

NHS services, in particular weight management services, will be expanded so more people get the support they need to lose weight, including more self-care apps and online tools for people with obesity-related conditions and accelerating the NHS Diabetes Prevention Programme. And from next year doctors will be offered incentives to ensure people living with obesity are given support for weight loss and primary care staff will also have the

opportunity to become ‘healthy weight coaches’ though training delivered

by PHE. Separately, GPs will also be encouraged to prescribe exercise and more social activities to help people keep fit, say the government.

A consultation will also gather views and evidence on the current ‘traffic light’ labelling system to learn more about how this is being used by consumers and industry, compared to international examples.

Prime minister, Boris Johnson, said: “Losing weight is hard but with some small changes we can all feel fitter and healthier. If we all do our bit, we can reduce our health risks and protect ourselves against coronavirus – as well as taking pressure off the NHS.”

FSA launches Here to Help campaign The FSA (Food Standards Agency) have launched a Here to Help campaign with free tools and resources to help food businesses trade safely.

The Covid-19 pandemic has hit food businesses hard. However, the sector has shown great resilience, with many businesses adapting their operations to continue to serve customers in new and innovative ways.

Customers are returning, but research shows that they’re still cautious about dining outside of their homes again, report the FSA, and in addition to social distancing, customers want reassurance

that food businesses are complying with food hygiene and safety standards, they advise.

The FSA says that it is keen to support businesses to get back and stay on their feet, which is why they have launched their Here to Help campaign - food.gov. uk/heretohelp - to provide easy access to practical information, best practice case studies and resources on business registration, allergen messaging, hygiene management and the importance of customer communication and reassurance.

They will be offering support and guidance to existing food businesses

that are reopening, with information and tools to keep their food hygiene management and training up-to-date, to businesses who have diversified or are considering it, so they know exactly what they need to have in place for their new methods of operation and to new food businesses, where we will raise awareness of the importance and benefits of business registration to comply with the law.

www.papa.org.uk 5

NEWS

New acquisition to be called The Big Table A new business formed by private equity firm, Epiris, has successfully concluded a deal to take control of the Las Iguanas, Bella Italia and Café Rouge restaurant businesses, in concert with the existing management team led by CEO James Spragg.

In a process handled by AlixPartners, the business formerly known as Casual Dining Group (CDG) was acquired from administration, preserving more than 4,000 jobs across the UK and over 150 restaurants trading as Las Iguanas, Bella Italia and Café Rouge. The new business, through which Epiris has made the acquisition, is to be called The Big Table (a reference to a farreaching internal culture programme at the former CDG business that championed togetherness, diversity and inclusivity amongst all members of its business).

Epiris has invested significant cash into the business to help spark a rapid unlocking of the group’s operations, with its restaurant businesses starting to re-open across the UK. It has also made a further commitment for future funding. The new business will carry no external debt.

James Spragg commented: “This is a very positive outcome for the business.

We are delighted to have concluded this process and to be working with such experienced and knowledgeable investors. We inevitably emerge from this process as a leaner business, and one that is now equipped to navigate the challenges the industry faces, safeguarding thousands of jobs.”

Ian Wood, partner at Epiris, said: “In common with most of the sector, The Big Table’s restaurants have been closed since late March. We will work with James and his team to re-open the restaurants, bringing over 4,000 people off furlough to enable customers to enjoy dining out again. This transaction will enable the business to trade through the uncertain months ahead and invest in its three strong brands to deliver an even better experience for their customers.”

Clare Kennedy of AlixPartners added: “We received a significant level of interest in the group which is a testament to the strength of its management team, the affection in which its brands are held by the public and the quality of its people. We are extremely pleased to have been able to help the group find a

new investment partner with such strong industry credentials and we wish both parties and everybody who works at The Big Table all the very best for a successful future.”

The management team, led by James Spragg, with Adrian Walker as CFO, says that it will look to re-open the business over the coming months and build on the robust financial performance it was delivering before the Covid-19 pandemic hit.

James Spragg added: “This has been an extremely difficult and unsettling time for our teams and we’re pleased to now be planning to reopen our doors and re-focus our attention on what we do best, creating great experiences for our guests.”

Papa John’s opens in Streatham Papa John’s has opened its latest franchised store in Streatham, London.

The brand new outlet shows off Papa John’s refreshed look, designed to appeal to customers who just love Papa John’s top quality pizza, made with only the freshest, finest ingredients, say the brand.

Phil Gaffer, QFP, franchise sales and business development manager Papa John’s UK explained: “Streatham is one of several new store openings in the UK. Like the other new outlets, it has an updated look which we have been rolling out gradually. It’s more modern, fun and welcoming with one or two regional touches so customers feel right at home.

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“The new décor is just one example of how we support our many franchisees across the UK in running their franchised stores. Behind the scenes, our national and local marketing teams, product research and development, finance department and site selection and construction teams all work together to offer franchisees full turn-key opening of new stores. As we continue to expand in the UK, we are on the lookout for new franchisees hungry to join our Papa John’s family and realise the opportunity that becoming a multi-unit franchisee offers.

“For potential new franchisees I’m currently running virtual discovery

meetings on a 121 basis which is the first step in ‘getting to know you’ and a chance to ask questions. I’m also running Virtual guest visits every month for potential franchisees to talk to key members of the leadership team until we are able to resume in-person visits.

These have proved popular as we can demonstrate the support the company offers to those looking to set up their own Papa John’s portfolio.”

September 2020

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NEWS

Health and wellbeing number one priority, say EPPS ExCel London can re-open for events from 1 October 2020, in line with the latest government guidance, the venue having worked alongside the AEV (Association of Event Venues) to develop the All Secure Standard (an industry wide benchmark for the safe return of organised events).

“We are looking forward to the forthcoming edition of the European Pizza & Pasta Show and reconnecting with our exhibitors and guests at ExCeL London in November. We have spent the past few weeks planning EPPS 2020 that satisfies the key priorities of safety for all our participants,” said the EPPS organisers, IPR Events in a statement.

“We are very confident that we can provide networking space that mitigates as much risk as possible, retains safe face

to face communication between our exhibitors and guests which is vital for our industry.”

To minimise queuing and contact during registration, all delegates, visitors and exhibitor stand crew are advised to pre-register to attend. Face coverings are a condition of entry, and visitors will not be allowed to enter the venue unless they are wearing a face covering. In addition, the multiple, distinct entrances to the venue mean that arrivals can be managed safely and securely, point out ExCel. Relevant markers and one-way systems will be installed in public areas, including the central boulevard, circulation and networking spaces outside conference rooms, toilets, lifts, and cloakrooms, to help everyone

keep a safe distance. Ventilation will be increased, improving fresh air circulation in line with latest CIBSE (Chartered Institution of Building Services Engineers) guidance and recommendations, and hand sanitisers will be provided across the public areas of the venue (there is an expectation that all organisers and exhibitors will provide their own sanitiser for their offices, in-hall aisles and stands).

To celebrate the Pizza Pasta & Italian Food Association’s Awards partnership with the European Pizza & Pasta Show, a new award will also recognise the best/most visitor effective stand at this year’s show (all exhibitors at EPPS are automatically entered).

The European Pizza & Pasta Show takes place on 11-12 November 2020 (visit www. pizzapastashow.com to find out more).

Hospitality lost £30bn of sales in the second quarter of 2020 The UK’s hospitality sector saw sales plummet 87% in the second quarter of 2020, according to the UKHospitality (UKH) Tracker collated by CGA and published at the end of July - equivalent to nearly £30bn in lost revenue.

The catastrophic collapse in sales followed the widespread lockdown of restaurants, pubs, bars, hotels, attractions and other hospitality venues from mid-March. As a result, sales from April and June totalled just £4.6bn, down by £29.6bn from £34.2bn in the second quarter of 2019, they reported.

The UKH Tracker combines data from all segments of hospitality, and its data confirms the enormous and disproportionate impact of lockdown on the industry, feel the researchers.

Hospitality contributed £133.5bn to the UK economy in 2019, following 3.9% growth, they point out, but the rolling 8

annual value of the sector has now dipped below £100bn, with 12-month sales to the end of June totalling £97.2bn, and this cliff-edge drop signals the pressing need for extensive and sustained support over the rest of 2020 and beyond, they argue.

Kate Nicholls, CEO of UKHospitality, said: “These latest figures highlight how precarious the present situation is. While it’s great that some businesses are trading again, for many opening their doors remains unviable, while some parts of hospitality are still legally required to stay closed. We are only on the very first steps in a long recovery. These figures substantiate our message that businesses still need support from government, if we want to avoid more business failures and job losses.”

Phil Tate, Group CEO of CGA, added: “Our Tracker data is the clearest picture

yet of the calamitous impact of the pandemic on hospitality. Hospitality was one of the first sectors to go into full-on lockdown and one of the last to come out, and the result was a virtual wipe out of sales in the second quarter.

This is a resilient and dynamic industry, and its reopening in July has given the whole country a lift, but Covid-19 has brought unprecedented and existential challenges. Hospitality needs and deserves the support of the government and public as it begins the long road to recovery.”

The UKHospitality Quarterly Tracker is compiled by CGA and based on its Trading Index and OPM data on food and drink sales across the on-trade. It is combined with hotel data supplied by STR, fast food market data supplied by NPD Group’s Crest Panel and direct company contributions,and is complemented with ONS statistics.

September 2020

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NEWS Fratelli Beretta and Everton Football Club partner in promotion Everton stars Andre Gomes, Michael Keane and Theo Walcott have featured in a video campaign from Italian charcuterie giant, Fratelli Beretta, and Everton Football Club.

Filmed before lockdown at the Blues’ Goodison Park home, the #Berettacreations videos see Italian street food chef and Everton die-hard supporter, Luca Sanvittore, judge the sandwich-making efforts of the three Blues stars as they are invited to choose their ingredients from a range of Fratelli Beretta products including prosciutto, salami, bresaola, porchetta and mortadella, alongside various accompaniments. The #Berettacreations campaign has also seen the Blues stars talk candidly about being part of the Everton family, and their favourite family meals and moments.

Forward Theo Walcott recalled the sacrifices his dad made to help him in his football career, his wedding in Italy and being welcomed to Everton, while Andre Gomes talked about growing up with his goalkeeper brother and explained why Italian food is his cuisine of choice when catching up with friends. Meanwhile, defender Michael Keane, reflected on his close relationship with his brother and his love of family Sunday dinners.

Evertonians have also been invited to share their own favourite sandwiches via Twitter and Instagram using #Berettacreations - the latest campaign in the partnership which began in 2018, when Everton became the Italian food brand’s first Premier League partner and Fratelli Beretta the club’s first Italian-based sponsor.

With more than 2,500 employees and 30 production plants in Europe, the USA and Asia, Fratelli Beretta has become one of the leaders in Italian food production, and the company’s marketing assets can currently be seen across the Club and at Goodison Park

on matchdays, helping raise awareness of Fratelli Beretta products in Asia, Europe and the USA. In 2019, the partnership was expanded to include the Everton Academy, in recognition of both sides’ shared values of family and their commitment to investing in future generations The eighthgeneration family company’s training academy supports up to 30 of its most promising employees each year to become the next generation of managers for the company, leading operations worldwide.

In the UK, Fratelli Beretta currently supplies Tesco own label Italian meat and Beretta branded products are also available in Costco, and now Fratelli Beretta is also seeking to inspire UK customers by showcasing the versatility of Italian charcuterie and how it can be incorporated into everyday meals, such as by swapping bacon for Parma ham or pancetta. (visit https:// berettafoodcreations.co.uk/ or @FratelliBeretta and @Everton).

Meatless Farm bolster foodservice arm What claims to be the UK’s fastest-growing meat alternatives brand, Meatless Farm, says that it has bolstered its foodservice arm with a new foodservice and QSR director, Jade Dodds, who has been appointed to lead the company’s growing foodservice offering and drive its strategy in this sector (Jade Dodds has extensive foodservice experience, previously holding roles at Adelie Foods and Brakes).

The British company has been making waves in the foodservice sector since launch, securing a number of high-profile partnerships such as itsu earlier on in the year. The company invests in driving innovation and developing products that are effective solutions for operators looking to bolster their plant-based offering, as demand increases. New research from the company has indicated that 37% of British consumers believe 10

there should be a strong plant-based menu offering when restaurants re-open.

“I’m joining Meatless Farm at a crucial time for the foodservice industry and it’s clear there’s a high demand for plant-based food - my aim is to show operators just how much value it can add. Understanding and tapping into the demand is key,” said Jade Dodds.

This is off the back of foodservice giant, Brakes, rolling out the company’s professional range of NPD. The innovative new range includes ready to heat Meatless Bolognese and Meatless cannelloni, and a freeflow mince which facilitates less wastage, claim the company, is better for storage and can be cooked from frozen.

This is in addition to their meatballs, sausages and burgers which use pea protein to create an even meatier taste and texture.

Meatless Farm recently launched its foodservice campaign - We’re Ready To Meatless Again - which includes a new digital hub for chefs and operators, offering valuable advice and commentary from chefs, experts and EHOs throughout the reopening phase (further information and advice, chefs can access the new portal on the Meatless Farm website www. meatlessfarm.com/food-service).

September 2020

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NEWS

SHORTS New date for pesto final Organisers say that the final of the Genoa Pesto World Championship will be held on March 20, 2021 at Palazzo Ducale, Genoa, scheduled to allow the widest participation of competitors, supporters, journalists and experts of good culinary traditions, in particular those who come from further away and who want to breathe, after the health emergency, a little air of Genoa and the scent of basil… The ranking of the participants in the final, initially prepared for March 2020, will be maintained if people confirm their intention to compete. Alternatively, people who had already pre-registered will be entered, in chronological order.

Optimising kitchen capacity Occupyd (www.occupyd.com) is launching what it claims is a first of its kind online marketplace that connects small businesses and individuals searching for catering workspace with companies looking to monetise their existing and excess capacity. For example, a food business that closes its doors at 3pm each day can advertise its kitchen space on Occupyd for small businesses or entrepreneurs who cater to the evening market to provide outof-hours income for the owner, and during a time when it’s needed most, as well as cutting down the financial responsibility for the occupant.

Saintly’s divine makeover Saintly, a range of plant-powered frozen desserts launched last year, has showcased a smart new look as the brand enjoys a surge of interest following the increase in frozen food sales in response to the Covid-19 pandemic, along with the boom in the plant-based foods market, report the firm. The indulgent, all-natural sweet treats are produced without artificial additives, preservatives, palm oil, dairy or animal-based ingredients and have Vegan Society approved status. provide out-of-hours income for the owner, and during a time when it’s needed most, as well as cutting down the financial responsibility for the occupant.

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Improving Nutri-Score with sodium reduction ingredient Using Mediterranean Umami - a sodium-reduction ingredient - can help food manufacturers improve their Nutri-Score label, claim Salt of the Earth (developers of a clean-label ingredient product line which consists of Mediterranean Umami powder and Mediterranean Umami liquid).

Nutri-Score is a Front-Of-Package (FOP) labelling system, also known as the 5-Colour Nutrition label or 5-CNL, and is based on scientific research by the French High Council for Public Health, and created by the national public health agency, Santé Publique, France, report Salt of the Earth.

The new nutrition labelling system converts the nutritional value of products into a simple code consisting of five letters from A to E, with associated colours. Dark green and the letter A are attached to products with the best-rated nutritional quality, while dark orange and the letter E are attached to products with the lowestrated nutritional quality. The NutriScore takes into account both ‘negative’ characteristics of the food (calories, sugar, saturated fat, and sodium) and ‘positive’ characteristics of the food (fruit and vegetable content, fiber, and protein levels), condensing these into an easy-to-understand score, point out the company.

“The Nutri-Score label is helping consumers make nutritious choices when filling their shopping baskets, and encouraging food producers to improve the nutritional value of their products,” explains David Hart, business unit director for Salt of the Earth.

The Nutri-Score has been officially recommended by health authorities in France, Germany, Belgium, Netherlands, Luxembourg, and Spain, as well as by the European Commission and WHO. In addition, multinational companies such as Nestlé S.A. and Danone S.A. are adopting use of the Nutri-Score in markets in Europe, the company add.

Mediterranean Umami is derived

from natural plant extracts rich in umami flavor compounds, helping to improve the Nutri-Score by reducing sodium in the product. The sodium scores can be improved by 3-5 points, it is claimed, depending on the type of product and specific formulation, and in many cases, this can be enough to improve the overall letter score.

It can reduce sodium up to 45% in a wide variety of products, and works especially well in processed meats, plant-based meat alternatives, condiments, sauces, ready-meals and savoury snacks.

“We have seen increased interest from customers seeking to improve the Nutri-Score of their products,” added David Hart. “Mediterranean Umami allows food manufacturers to significantly reduce the amount of sodium in their product, without compromising on flavour. It is an allnatural and clean-label solution, in line with consumer trends for simpler and easy-to-understand ingredients.”

Salt of the Earth has been producing sustainable sea salt solutions for the global food industry since 1922 and its customers span more than 20 countries on five continents. The company says that it controls and tracks sustainable salt resources, and also works to promote balanced salt consumption through innovative sodium reduction solutions.

September 2020

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The European Pizza & Pasta Show 11 -12 November 2020 Safe Reopening at ExCeL London For more information on safety measures, please visit EPPS website IN ASSOCIATION WITH

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NEWS

Swoope Eat launch gets entrepreneurial recognition What claims to be the UK’s first safe entry and table ordering service for hospitality – Swoope Eat (http://www.swoopeat.com) - launched to a big success recently, leading to its founder, Lee Nazari, being nominated as one of the entrepreneurs of the year for the Great British Entrepreneur Awards 2020.

This brand new, safe entry and ordering system designed to help hospitality venues safely welcome back guests was originally launched ahead of the planned opening of the industry and is a direct response to the challenges posed by social distancing and packed with features to help venues safely navigate the need to operate at a reduced capacity, register guest information and handle table ordering with no contact, fewer staff interactions and digital payments, say its creators.

Bars, restaurants, cafés and other hospitality venues can use Swoope Eat to offer time slots to customers. Booking in advance allows managers to control capacity and gives diners the confidence to return, knowing they can enter safely in respect of social distancing guidelines.

In addition to booking entry slots, Swoope Eat says that it puts venues back in control with the unique ability to create premium pricing for peak times and sporting events. Premium pricing can be made at hourly or day level, giving venues the ability to generate extra revenue to cover the cost of remaining Covid-19 secure and plugging some of the shortfall caused by the reduced capacity requirement, they point out.

Once safely inside the venue, customers can continue to use Swoope Eat to manage their experience, with contactless ordering from branded menu pages for food and drink. There’s no need to touch a menu or create throwaway menus and customers can pay instantly from their device with a digital receipt after ordering, reducing staff and customer contact for increased safety and peace of mind.

“I have lived and breathed the hospitality sector from a young age and understand the unique challenges that the industry is now facing. The need to invest in extra cleaning and safety measures while also strictly limiting customer capacity in order to give out the correct message of safety, which poses a number of practical barriers in itself,” said Swoope Eat’s creator, Lee Nazari, a hospitality industry veteran.

“We designed, and launched, Swoope Eat in just a few weeks, to help businesses navigate these troubled times by building back confidence with customers, and staff. The system effortlessly manages all of the things the guidelines say you must do as an operator, taking the guesswork out of admitting guests and managing bookings. Pre-booking for entry is one of the standout features, along with the option to create custom pricing for peak times.”

To help venues increase demand and win back local customers, the Swoope Eats system also includes a rewards program and the ability to market upcoming events to guests. Diners won’t need to download an app, as the interface runs directly from the web on any mobile device.

“Lots of venues are doing hundreds of bookings a day each, for free. One client processed over £100k of orders in three weeks, for example - no commission and no setup fees. This is why we do what we do, to add real value in a time of need. So I guess that’s why I’ve been recognised as one of the entrepreneurs of the year for 2020 Great British Entrepreneur Awards. Really, it’s happened because of the amazing team I have around me. Without them, none of the good stuff happens.”

OrderPay appoints new CCO and integrates with Zonal The pay at table app company, OrderPay, has appointed David Charlton as its chief commercial officer.

Having previously held the role of commercial cirector at Zonal, David Charlton joined the fast-growing OrderPay team in August, assuming responsibilities in sales, customer onboarding, account management and commercial partnerships, and bringing 18 years’ experience, having worked in both the hospitality and mobile payment solution industries, with brands such as Bookatable, as UK sales director, and Zapper.

His timely appointment further strengthens ties between OrderPay and 14

Zonal, say the company, coinciding with an exciting partnership between the two technology players.

The OrderPay app has integrated with many of Zonal’s iOrder functionalities such as handling price variation, updating stock availability in real-time as well as click and collect solutions and table service. The partnership aims to further enhance OrderPay’s suite of tech functions by providing a user-friendly solution for operators which complements their current offering whilst enhancing the customer experience.

“I’ve spent my whole career working with technology providers who make life

easier for operators and consumers, and OrderPay is no different. I’m passionate about implementing technology products that become a crucial part of a business’ operation, and I strongly believe that OrderPay can have a positive impact on its partners’ bottom line, so I’m thrilled to join and contribute to its continued growth,” said David Charlton.

“I’ve seen first-hand how important Zonal is to operators, so this partnership is a big step forward in helping the hospitality sector innovate and use tech to provide a seamless experience for customers.”

September 2020

FINANCE

A guide to commercial mortgages during the Covid pandemic Operators have had a very difficult six months, and with the UK now officially in recession, it’s never been more important that the right financial decisions are made to keep your business financially strong, advises Gary Hemming (pictured) of ABC Finance (https://abcfinance. co.uk/commercial-mortgages/).

LOAN TYPES Unsecured business loans aren’t always easy to come by. CBILS loans are often criticised due to the difficulties of being approved and with bounce back loans only offering up to £50,000, more and more business owners are turning to commercial mortgages.

In this brief guide, I will break down when a commercial mortgage will be suitable, and how to give your application the best chance of success, as well as what you can expect to pay.

When would a commercial mortgage be suitable?

The main reasons that people are turning to this type of finance at the moment are as follows.

• Reducing monthly outgoings by either reducing the interest rate, extending the term of a current mortgage, or both.

• Raising money to create a ‘buffer’ for the business due to the ongoing uncertainty created by the pandemic.

• Some business owners are actually looking to take advantage of the current uncertainty to pick up a new property at a good price, allowing them to grow their business cheaply.

Of course, business loans are often the first port of call for many businesses but aren’t always easy to get. This is due to the fact that they’re unsecured, which means that should the loan repayments not be kept up, the lender has no collateral to call on.

Commercial mortgages remove that problem as the lender takes a charge over the property, making it more likely that your application will be approved.

How are applications assessed?

Lenders generally assess applications based on the affordability of ongoing repayments, the loan to value requested and the credit history of the business and its owners.

Affordability has previously been assessed using accounts and bank statements for the business. This has become more difficult during the pandemic as past performance is a less reliable indicator of the future.

To get around this, the lender will ask how the pandemic has affected the business, the expected trading position going forward and may ask for information on trade since you were able to re-open.

How can I give my application the best chance of success?

Assuming the criteria can be met around loan to value, previous accounts and credit history, detail around how Covid has affected the business is key.

Putting together solid information around this and the plans for the future will make your application far more credible and likely to succeed.

When using a broker, they may be able to help in this area if given the basic information.

How much will it cost?

Commercial mortgage rates vary depending on the perceived risk of the application and the lender chosen.

High street lenders offer the lowest rates but will only accept lower-risk applications. They will want to see strong affordability, lower loan to values and

clear credit histories for the business and its owners. Although it can be more difficult to meet the criteria, the payoff is big, with rates of 2.85-3.3% common for business owners.

Challenger banks will be more flexible, offering higher loan to values, more relaxed affordability rules and may even take a view on certain credit problems. The price you pay for this is a higher interest rate, usually between 4.75-6.5% (5.25% is about right for most applications).

On top of the interest, there are a number of fees to pay. These tend to be similar whether you choose a high street or challenger bank.

The main fees are the lender arrangement fee and broker fees.

The lender arrangement fee is charged on completion of the loan and can often be added to the loan. These fees usually come in at 1.5-2% of the loan amount.

When using a broker, they usually charge a fee of 1-1.5% of the loan amount. This is usually payable on completion, however some charge upfront fees. Not all brokers charge a fee, so you can save a lot of money by taking the time to find a fee-free broker, as they offer the same service without the high fees.

On top of these, you have valuation fees, which are used to pay a surveyor to produce a valuation report on the property, and solicitors’ fees to legally set up the mortgage.

Both fees tend to be paid during the application process and can’t be added to the loan.

www.papa.org.uk 15

ASSOCIATION UPDATE

Association update PAPA AWARDS DINNER DEFERRED As we understand from government sources that it is highly unlikely that ministers will allow mass gatherings in dinnertype settings, the Association has taken the decision to cancel this year’s awards dinner which was due to happen in November. However, the awards will continue to go ahead, but with some changes.

As the European Pizza & Pasta Show is set to go ahead, as restrictions on exhibitions are due to be lifted on 1 October 2020, the chef competitions will be taking place there as planned and will be followed by an award ceremony when all the awards winners will be announced.

In addition, a special supplement will be published and circulated in this magazine in December announcing all the winners.

Furthermore, some of the judging this year will be undertaken via ‘zoom’ settings, with members invited to attend and vote.

In addition, and assuming the government allows it, the Association plans to organise an industry lunch or dinner in the first half of 2021 to provide an opportunity for the industry to get together.

It is a shame that we cannot hold the dinner this year but c’est la vie in 2020!

OBESITY Following the prime minister’s wake-up call in hospital, the government has announced a new campaign to tackle obesity, including plans to ban 2-1 promotions and the advertising of foods high in fat, sugar and salt before 9pm. The government also wants calorie labelling on menus in larger foodservice establishments and is reviewing traffic light labelling. In its response, the Association is calling for total calories to be boldly displayed on all food products so that consumers can more easily make reasoned choices.

GOOD TO GO The Association is talking with Visit Britain about adopting the Good to Go campaign as a way of giving consumers assurance about safety. Under the scheme, operators who follow the appropriate guidelines for complying with COVID-19 rules, can display the Good to Go logo which is due to be supported by a government marketing campaign in mid-September. We will circulate details to members as they become available.

PAPA LAUNCHES ON-LINE MEMBER MEETINGS The Association has announced that it is to hold open members meetings on a regular basis in future following two trial events with presentations from market analyst Simon Stenning and research company, Mealtrak. The meetings, which are free for members to join, will take place once or twice a month.

The September meeting, which was due to take place as we went to print, covers allergen labelling with contributions from the Food Standards Agency and from the parents of Natasha Ednan-Laperouse, who died after having an allergic reaction to a sandwich.

Future meetings will be posted on the PAPA website at www.papa.org.uk 16

September 2020

VEGANUARY – WE’VE GOT YOU COVERED

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PAPA AWARDS 2020

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JUDGE FOR YOURSELF This year we are taking a very different approach to judging some of our awards – we’re inviting PAPA members to join our judging panels.

So, make a date to ‘zoom’ in with us on the following dates to have your say about who should win this year’s PAPA Awards: 2.30pm Wednesday 30th September (Community and Innovation & Business Development Awards) * 2.30pm Thursday 8th October (New Ingredient and Manufactured Pasta Product Awards) * 2.30pm Wednesday 14th October (Manufactured Pizza Product Award) * *Maybe subject to change

Details of how to join in will be sent by email to members in advance of these on-line sessions.

18

As well as helping with the judging of these awards, you will also see presentations of some interesting new ideas and products, as each of the finalists will be invited to present their shortlisted entries.

We will also be announcing the results of all the awards at the show and the sponsors will be joining us to present their trophies to all the winners who are able to attend - so make a date to join us there.

Unfortunately, COVID-19 restrictions mean that we are unable to hold a dinner to announce the winners of our awards this year. However, the European Pizza & Pasta Show is still planning to go ahead on 11th and 12th November with social distancing in place and we are committed to running our pizza and pasta chefs competitions there as usual.

And, in December, we will be publishing a special award winners issue of Pizza Pasta & Italian Food magazine with all the results and profiles of some of the winners.

September 2020

We would particularly like to thank all the sponsors who – despite everything – have continued to support these awards.

September 2020

PAPA AWARDS 2020 OVERVIEW OF AWARD CATEGORIES  ENTRIES ARE NOW CLOSED.

New for 2020

INNOVATION & BUSINESS DEVELOPMENT AWARD New for 2020

EXHIBITOR AWARD New for 2020

SMALL CHAIN DELIVERY AWARD PIZZA DELIVERY CHAIN AWARD FROZEN PIZZA MULTIPLE RETAILER AWARD CONVENIENCE STORE PIZZA AWARD

PAPA COMMUNITY AWARD

CHILLED PIZZA MULTIPLE RETAILER AWARD

PAPA INDUSTRY AWARD

PASTA RETAILER AWARD

RESTAURANT CHAIN AWARD

MANUFACTURED PIZZA PRODUCT AWARD

INDEPENDENT RESTAURANT AWARD

MANUFACTURED PASTA PRODUCT AWARD

INDEPENDENT PIZZA DELIVERY AWARD

NEW INGREDIENT AWARD

THIS YEAR’S SPONSORS

CHEESE The European Pizza & Pasta Show 13 -15 November 2018 Olympia London

www.papa.org.uk

19

PAPA AWARDS 2020

THE PIZZAIOLO OF THE YEAR CHALLENGE Who is Britain’s No. 1 pizza chef?

We are delighted that this year’s competition is still taking place at the European Pizza and Pasta Show and what a special year it is as we are inviting back past winners of the pizza chef competitions to vie for the title of being Britain’s top pizzaiolo with a prize of £2,000 on offer.

Past finalists have not been forgotten and there will be an opportunity for those chefs to take on the champions and details of this will be announced very soon.

of the year 2020

This year’s categories include: WHITWORTH FLOUR STRONG PIZZA FLOUR (New York Style category) The grist is with the inclusion Canadian wheat, which gives a strong dough and authentic crispness in the pizza base.

PIZZA CHEF FUTURA FOODS (Cheese category) Using Futura Pro Grated Mozzarella. A mild and creamy mozzarella, suitable for vegetarians to create the perfect topping for pizzas.

JESTIC (Vegan category) An opportunity to create a tasty and innovative Vegan pizza using ingredients of your choice.

20

PIZZA CHEF

of the year 2020

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

September 2020

PAPA AWARDS 2020

PASTA CHEF of the year 2020

THE PASTA CHEF OF THE YEAR CHALLENGE

Past winners of the pasta chef competition will also be invited back to take part this year, to find Britain’s No 1 pasta chef. The winner will receive a cheque for £1000.

This year’s sponsor is RICH’S with their new Plant Based cooking crème, a vegan alternative for dairy sauces and the first of its kind.

The sponsor will be looking for chefs to make their own pasta, and create a dish using their product, so plenty of opportunity to showcase your pasta skills.

Both competitions will take place at the European Pizza & Pasta Show at ExCel (www.pizzapastashow.com) on Thursday, 12 November.

Make a date to visit the show and see Britain’s leading pizza and pasta chefs at work!

www.papa.org.uk

21

NEWS

Confartigianato at the “Real Italian Wine & Food” Confartigianato Imprese was established in 1946 to protect and promote the skills and competence of artisans and small entrepreneurs. Confartigianato accompanies small entrepreneurs in their growth and development, combining traditional ancient values and advanced technological innovation.

Today, Confartigianato is the largest European network representing the interests of craftsmen and small enterprises, providing customised services to help small enterprises to grow and compete in a rapidly globalising market, making the small business system famous worldwide for its quality, workmanship and Made in Italy style.

Confartigianato represents today more than 700,000 businessmen and entrepreneurs belonging to 870 different sectors, organised in 109 territorial

22

associations, 21 regional federations, 12 sector federations and 74 groups of crafts, 1,215 territorial branches, with an active employment force of 10,700 officers.

“The Exquisite Italian Taste” is a project

by Confartigianato with the aim to promote their members in the food and wine sectors.

As part of this project, Confartigianato, with the support of ITA (Italian Trade Agency), will bring over to London a delegation for 43 companies. These companies will exhibit at the tenth edition of the “Real Italian Wine & Food” in London on Thursday, 8 October 2020 at the Truman Brewery from 11am to 7pm.

The products come from all over Italy with olive oils from Umbria, Marche,Tuscany and Liguria; charcuterie from Piemonte, cheeses from Piemonte

and Lombardia; truffles from Piemonte and truffle products from Umbria; pasta from Veneto and Calabria; confectionery, biscuits and cakes from Veneto, Calabria, Lombardia, Piemonte and Umbria; preserved fish, meat and vegetable sauces, jams, preserved vegetables and chicken galantines from many different regions; wines from Umbria, Marche, Piemonte and Lombardia; craft beers from Veneto and Emilia-Romagna. Many products are organic certified and also gluten-free.

If you are looking to discover and source new high quality products, the Real Italian Wine & Food is open to trade and select members of the press, and is an event not to be missed. For further information and to attend, please contact: a.kelly@ice.it

September 2020

The professional choice for premium authentic ITALIAN PIZZA WE ARE GIVING AWAY A FREE 5KG BAG OF PIZZA ITALIANA OR VERACE*

*To claim your free 5kg bag of Pizza Italiana or Verace call 01484 320516 or email sales@eurostarfoods.co.uk Pizza Italiana makes a light and fragrant pizza, especially suitable for Neapolitan and deep dish.

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www.papa.org.uk

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PIZZA

Pizza perfect More and more people are getting to know and love, authentic, Neapolitan-style pizzas; even more so during ‘lockdown’, as many operators switched to offering their artisan-made product via a takeaway and/or delivery service.

INFORMED CONSUMERS “The wide appeal of high quality pizza has increased during 2020 with pizza the go-to meal out or takeaway,” says Philip Bull, MD, Eurostar Commodities.

“People are used to very high quality pizza doughs and ingredients after several years of innovation and quality improvement in the UK. Many have a preference over sourdough, or crispy or thin bases, and they also have firm views over the style of the pizza they favour whether that is Neapolitan or deep pan.

“In my opinion, in such a competitive marketplace, pizza chefs need to be producing consistently high quality pizza to over-exceed consumer expectation. Skills training gives inspiration to chefs, acting as a catalyst for new ideas, and reviewing techniques can lead to improvement in minor details in the process which might significantly improve quality.

26

Chefs are under pressure to maintain quality while minimising costs. In such a demanding and challenging out of home market it has never been more important to up-skill.”

Eurostar Commodities is a UK supplier of the renowned Grandi Molini (www.grandimolini.it) pizza flours, this Venice-based company having reported a noticeable increase in home baking in Italy in recent times, as well as greater interest in, and demand, for coaching and training, whether for the home-based or foodservice chef. This led them to create their La Mia Accademia, which offers courses across a range of skills and products, not just pizza.

They are releasing a new web site (www.lamiaccademia.it), their existing web site having evolved into an e-learning platform providing new services and online training courses for food lovers and artisans (bread, pastry, pizza), reports Alessandro

Coccolo (Responsabile “La Mia Accademia”).

“Around 15 training courses are available, and some of them will also be in English and Spanish as well.

By the end of the year, we will also organise live streaming sessions focused on recipes and techniques

Grandi Molini’s La Mia Accademia is helping its students with a range of artisan baking skills.

September 2020

PIZZA

AVOID SHOWING CUSTOMERS ‘TAINTED FOOD LOVE’ Wood-fuel specialist, Logs Direct (www.logsdirect.co.uk), is urging pizza chefs not to show customers ‘tainted food love’ by stressing that glues, additives and paraffin – potentially found on poor quality, non-food grade wood fuel - are three toppings nobody wants on their pizza.

Such contaminants are easy avoid, however, claim the company, when using their Piccante Troncotto and Piccante Piccolo products, which are natural wood-wool eco firelighters.

Troncotto is a new eight-sided upgrade on the original 100% compressed beech Piccante log, with reduced roll and a textured, serrated surface for easy lighting. Whole, or split-up, this HACCP-compliant wood offers a consistent, hot burn, having just 6% moisture content. These same temperature and heat benefits come with Piccante Piccolo – in either premium kiln dried Alder or Beech, slimmer, <25-cm-long sized pieces of wood, preferred by some chefs, generating little ash and ideal for authentic Italian cooking. Both eco-friendly briquettes are legally burned even in Smoke Control Areas, point out Logs Direct.

Their well-matched, eco-friendly companion – the wood-wool eco firelighter – is made from small shreds of sustainably grown softwood, wound together and dipped in hot, natural wax. Soft on the outside, dense inside and an ideal oven fire-starter, with great combustibility and no nasty odours or chemical additives, it can also help to keep wood-fired food tasting perfectly natural, say Logs Direct.

28

with our professors and trainers,” says Alessandro Coccolo.

“Our new e-learning platform allows artisans to interact with us and book both experiences in the ‘Mill of Venice’ - guided tours and labs organised for professionals here in Venice, on demand – as well as consulting activities in Italy and abroad on demand.

“We worked hard during the Italian lockdown to create a new, fresh international and digital identity.

We are planning to add traditional courses too, and will monitor the situation.”

who work with people coming out of prison systems and care homes, to help them obtain skills and certificates to help them get jobs. We are also using the space as a space where people can book and come in for classes with friends and work.

What skills do attendees learn?

It will be important to teach skills like front of house training, pizza chef training, understanding systems for ordering and of course most importantly, teamwork.

In particular, what pizza making skills are taught?

We teach the fundamentals of pizza, not just how to make the pizza, but also why we use what we use, and what makes good pizza and where ingredients come from. This is so we are able to have chefs who really understand what makes the dough they’ve made amazing.

What’s the most important aspect of pizza making?

As cheesy as it sounds, it’s important to care and be happy. If you don’t care about the pizza you’re making it won’t be as good!

SHARING KNOWLEDGE The steadily expanding Pizza Pilgrims (www.pizzapilgrims.co.uk) have recognised the importance of training and pizza making skills, says the chain’s Nish Bhattarai, having launched their own in-house Pizza Academy.

Why did Pizza Pilgrims launch a Pizza Academy?

We’ve always been passionate about creating careers not just jobs. Pizza Pilgrims is nothing without the people that work here, and we’ve always been passionate about growing incredible people so it just made sense to have an Academy to help train people who want to work in hospitality.

Tell us a little about its place in the business, who attends, and how it works…

The Academy is open to anyone! We want to work with people who want to have a career in hospitality, who want to grow and learn. We will be working with charities

What’s the most challenging/difficult aspect of pizza making to learn and why?

The dough! It’s all a bit of a scientific challenge to get the dough just right in terms of water and yeast and everything else. The chefs in all our pizzerias take real pride in their dough.

Any top tips?

Be patient, it’s definitely not something you perfect at once, so experiment loads and you’ll get there.

What aspects of Neapolitan pizza making do Pizza Pilgrims strive to maintain in their business?

Maintaining an air of tradition while also moving forward, we are big on a born in Naples, raised in London kinda vibe!

Do Pizza Pilgrims employ any Neapolitan pizza chefs who are able to share their skills and help coach others?

Definitely. We want to be able to have mentors and teach the skills of our chefs and everyone who works at Pizza Pilgrims.

September 2020

PIZZA We employ some incredible people who have lots to share and we are excited to help build and grow them.

A NEW BRAND OF PIZZA FLOUR Carr’s Flour’s new premium Amore Farina Pizza Flour is new to the market, having been in development for over a year with pizza experts who have discovered the true secret to creating authentic pizzas, every time, say the company (who have now been in existence and assisting bakers for over 200 years).

Whether you’re looking for a thin and crisp crust, or a thick, soft and chewy deep dish style, the well known UK miller’s Amore Farina - which means “love flour” will help you achieve incredible results with every bake, claim the company.

Already known in the industry for #GettingTheBestOutOfWheat, Carr’s new pizza flour hase been created to help operators in the task of making the best pizza bases possible, and pizza making tips

from Carr’s flour team of experts, include the following.

Always choose a strong flour when making pizzas This is because you will need a good strength of protein, with good hydration properties so that your dough will absorb the correct level of water to form a smooth dough when mixed with other ingredients.

The hidden but essential ingredient in pizza making is time Always ensure you give your dough time to ensure good dough development. This will improve the product’s ability to retain carbon dioxide, the gas produced during yeast fermentation. Good fermentation will allow the dough to expand in volume to create a light, airy texture on the inside and a crisp on the outside of your pizza base.

Time is also important to develop gluten in your dough Gluten is like an elastic band, always trying to pull back, so allow time for relaxation when processing. You want to aim for a

dough which is stable for long period of time, but with ease of movement when stretching/pinning to achieve the base ready for topping application.

Remember that a well-developed dough is soft but not tacky Tight doughs are not easy to handle. They will tear when you try and process to the pizza base and this will not reflect well in the final product.

Ensure the dough moves freely on the bench when either hand pinning or rolling This will tell you whether your gluten has developed sufficiently.

Don’t damage your dough Ultimately, you are looking to maintain those bubbles created during fermentation.

Regardless of whether you are aiming for a deep pan or thin crust, bubbles create texture. If you damage the bubbles by overhandling, you will see weaknesses in the base and the resulting pizza will have a hard, brittle texture similar to a biscuit base.

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www.papa.org.uk 29

TOMATOES

Testing times for

tomatoes Italy’s diverse range of tomatoes has a wide range of applications, in turn meaning that it is essential to the success of the Italian food business worldwide. In recent times the sector has faced particular challenges in the form of extremes of weather conditions, and now, Covid-19. With pressure for the completion of Brexit, there is also increasing concern over tariffs, as well as price rises.

INSIGHT “At Conserve Italia we have been quite surprised at how customers have reacted to our product world-wide,” says Diego Pariotti, export commercial and marketing director at Conserve Italia.

“Italian tomatoes are quite delicate in the sense that they are available for production only once per year, during the summertime, so it is really important for us to manage forecasts and budget for the volumes available for the next twelve months at the right time.

“Last year, there was a crop shortage of around 20% across all of the lines, with some other lines having shortages of up to 40%, and this obviously impacted sales throughout the year. The crop harvest was down last year due to the weather – we had a great deal of rain 30

when it was not needed, and the temperatures were too hot during July, just before the crop is harvested, leading to a general shortage. This was the second year in a row for us because we had the same issues with the weather in 2018.

“During March this year, we saw the arrival of Covid-19 in Europe, and we saw consumers stockpiling, depending on the different lockdown policies. In Europe in particular we saw a pick-up in demand of on average 15-20% - up to 30% in the UK during the four weeks in March up to the first week of April. We had been able to cope with it, but we started to limit the volumes that our customers could buy, otherwise we wouldn’t make it to

the next new crop with enough supplies.

“With regards to a shortage of employees in the Covid-19 crisis, most of the tomato crops are managed automatically. For example, for Conserve Italia (which owns the Cirio brand), we have 98% automated harvesting of the crop so within our business the migrant worker shortage did not impact us.

“Some other businesses like the ones that supply the fresh tomatoes to the supermarkets are in need of additional workers. Historically, these workers come from Poland and Romania but obviously this year they were not able to travel.

In terms of the workforce, there are approximately 400,000 workers missing for the harvesting of the crops in Italy.

September 2020

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TOMATOES We are starting to see Italians helping the farmers.”

The well known UK importer of processed tomato products destined for UK foodservice, and also a major importer for 20kg bag in box product for food manufacturers, Martin Mathew & Co Ltd (www.martinmathew.co.uk) supply a full range of canned, pouch and aseptic products, ranging from peeled plum, chopped, polpa, passata, pizza sauces and multi-use sauces.

“We continue to develop bespoke recipe products for ourselves and our clients. We work with the main producing European countries and have close partnerships with the largest esteemed companies in Italy, Spain, Portugal and Greece,” says company director, Matthew Donnelly.

“We feel it’s important to have options for all origins that maybe better suited to certain sectors which also gives back up supplies. Italy is generally stronger for the foodservice canned chopped and peeled plum, and also certain sauces, whereas you could say the Spanish and Portuguese strength is for the tomato pastes, pizza sauces also more so for all products in bulk sizes for manufacturing. The Greek producers can produce a full range of tomato products, in past years predominantly for the manufacturing but now diversifying into foodservice and retail sectors.

“We have been trading tomatoes for the past 40 years, which was even before the days of chopped tomatoes and aseptically packed, so we have seen a huge change during these times,

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with recent growth in products such as sauces, polpa fina and passata for more convenience. It is important for the Italian products to have a rich tomato juice for the peeled plum which would have traditionally been mashed down to make a perfect base for pizza, but we also see the pizza sauces of 12/14 brix for the more modern bases along with added spices and herbs, although all this can vary depending on specification for the end product customer requirements.

“Covid 19 dramatically impacted many foodservice importers, as shipment continued but demands were dramatically reduced. Although, the pizza trade was an exception where the sales remained steady and actually increased for some businesses for home deliveries, which was pleasing to see.

“We also have the lingering subject of Brexit which is coming soon in January 2020. If no deal is made with the EU, we will face going to WTO Terms which will have a huge effect on tariffs, where there will be a 14.4% duty implemented for all tomato products from, for example.

We hope that common sense prevails and we have the same current deal with our European partners, as personally I can’t see a better place to source our processed tomatoes from.

“There are origins such as California, but price won’t be much more advantageous. China would be extremely competitive, but quality could be an issue especially for chopped. Then you have some South American countries that could supply but again in our opinion would not be as good as Italy or other European options.”

“Regarding Brexit, the decision by the UK government to apply a 14% tariff is worrisome, if implemented,” says Juan Pablo Carnevale, export area manager at Mutti S.p.A. “Other measures such as changing packaging needs could also have a negative impact in terms of complexity and cost.

“Stocks on the market were not enough to arrive to the 2020 harvest, as we had two poor harvests in a row in 2018 and 2019, and Covid has disrupted the stock and demand situation.

“Transport and labour costs have increased significantly compared with

previous years. New Covid restrictions and measures generate additional costs, both on harvesting the raw material and on processing it.

“There’s extremely high demand caused by Covid/lockdown, as the market is totally empty from stock. This is expected to continue in the next few months, and puts huge pressure on the raw material purchasing (driving further price increase) and the manufacturers.”

UK FOCUS In recent times, Mutti (www.mutti. co.uk), a fourth-generation, family-run company renowned for its exceptional tomato products, has been approaching the UK market with a specific sales and marketing strategy, and particularly aimed at the retail consumer (there typically being a vast range of tomato products and brands for the UK consumer to select from on supermarket shelves, but not always in the premium category).

Founded in 1899, Mutti began with the simple objective of producing a canned tomato as fresh in taste and texture as possible, and says that it has strived to continue to raise the standard of tomato products today with a full range from whole peeled tomatoes to paste, and going further to tomato sauces.

“We are delighted to introduce Mutti to the United Kingdom,” says Francesco Mutti, Mutti CEO since 1994. “Our timetested products deliver a wonderfully fresh flavour that the British are sure to love. We believe the tomato is incredibly versatile and look forward to seeing them enjoyed in British kitchens in the most different ways, from starters to dessert.”

Mutti works to obtain the best tomatoes for flavour and texture with studied and proved best practices for consistent growth and production, including mild processing within a few hours from harvest. From the selection of seeds to their relationships with farmers, Mutti says that it manages each step of its supply chain with meticulous standards and absolute dedication.

For example, all Mutti products are made from 100% Italian tomatoes and are GMO-free. Their dedication September 2020

DELLA TERRA TOMATOES QUALITY | TRUST

CONSISTENCY

Della Terra Della Terra’s range of tomatoes are trusted by professional chefs to give outstanding quality and sun soaked sweetness, all from Southern Italy.

• • • •

Genuine 100% Italian tomatoes NO additives, dyes or preservatives High Brix level of sweetness Perfect for Neapolitan pizza

PEELED PLUM, CHOPPED & PIZZA READY SAUCE

Want to try our range of Della Terra premium tomatoes?

Call us on 01484 320516 or email sales@eurostarfoods.co.uk

In partnership with Alfonso Sellitto SpA, M.S. Severino, Salerno. Since 1949

Unit 2, Heywoods Industrial Park, Birds Royd Lane, Brighouse HD6 1NA +44 (0) 1484 320516 sales@eurostarfoods.co.uk

www.eurostarfoods.co.uk

eurostarcommodities

M A R T I N M AT H E W P I Z Z A T O P P I N G S We supply a range of Pizza Toppings to manufacturers, wholesalers and food service. All our our products are specially selected to ensure great quality and taste.

• • •

Sweetcorn Sliced Jalapenos Tuna Chunks

Tel: 01992 641641 Email: sales@martinmathew.co.uk www.martinmathew.co.uk

www.papa.org.uk

• • •

Pizza Cut Pineapple Artichokes Hearts Roasted Red Peppers

• • •

Sliced Black Olives Sardines Spiced and Plain Pizza Sauce

@MartinMathewCO

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TOMATOES

to cultivating consistently flavourful tomatoes led the organisation to create in 2000 the coveted Golden Tomato Award - a prize presented every harvest to the farmer with the best quality produce.

Mutti products are currently available direct to consumers via Tesco, Ocado, Booths and Sainsbury, and to their foodservice customers via UK-based suppliers such as R H Amar.

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VERSATILITY Eurostar Commodities report that sales of their high quality tomato ranges are performing strongly as tomato based products show their enduring popularity with British consumers.

The Yorkshire-based company have a number of different high quality tomato choices for chefs, restaurant owners, cooks, street food vendors and takeaway outlets, and for a variety

of uses, the company having secured good supplies direct from Italy by working with renowned specialist tomato growers and producers in country.

“It is a testament to quality that British consumers are increasingly demanding only the best, juiciest, most flavoursome tomatoes in their sauces, pizza toppings and pastas,” says Phil Bull, MD, Eurostar Commodities.

“We’ve got a discerning market now who expect tasty and rich tomatoes in their dishes. We’re very happy to say that we’ve seen this reflected in demand over the last six months and we’ve secured a good supply of Della Terra tomatoes to fulfill demand going forward.”

Eurostar Commodities’ producers and suppliers hand select only the finest tomatoes and their featured ranges cover chopped tomatoes, whole peeled tomatoes and a popular pizza ready sauce in various sizes to suit the chef’s requirements, and are also tailored to different types of restaurants.

The Della Terra brand has been specially developed to be rich and full of flavour. The peeled tomatoes are prepared with the finest ripe fruits, grown and packed in Italy by Alfonso Sellitto S.p.A, one of the oldest and most experienced families of expert producers in the region. Della Terra plum tomatoes are beautifully bright red in colour, with a firm and fleshy consistency. Fresh and juicy in taste they offer tremendous value for restaurants, feel Eurostar, and are available as peeled plum tomatoes (6 x 2.5kg).

Della Terra pizza ready sauce – available in 3 x 4kg tins - is a fine tomato pulp prepared exclusively with selected tomatoes and by applying innovative manufacturing processes to give high quality, a bright red colour and high creaminess; perfect for those who want to prepare quick sauces with very high quality fruits, at the same time maintaining an unmistakable taste of fresh tomatoes, suggest Eurostar.

Quality and colour can also be seen in the La Valle brand of tomatoes, say Eurostar. La Valle is named after the September 2020

TOMATOES valley in which the tomatoes are grown, and was created by Alfonso Sellitto S.p.A almost seventy years ago, with four subsequent generations running the company.

In combination with artistry in the processing industry, growing and cultivation is closely monitored in order to ensure that only the highest quality raw materials are supplied. State of the art packaging technology also means that the company’s tomatoes are able to keep that fresh, just picked taste and aroma.

La Valle are high quality authentic Italian tomatoes made from quality fruits. Bright red in colour, chopped and drenched in a rich, sweet and flavoursome juice, they can help to add plenty of flavour to any dish, feel Eurostar, and are available in a chopped format in 24 x 400g tins.

TYPES AND APPLICATIONS “There’s something very special about Italian tomatoes,” confirms Roberto Giacobbi, CQS sales manager. “They’re both simple yet extraordinary, perfectly symbolising the philosophy of Italian cooking. There are many varieties of tomato in Italy with sub types within each. One of the most popular varieties is San Marzano – a long-shaped tomato mostly grown in the zone of Salerno.

“They are grown in the rich volcanic soil at the base of Mount Vesuvius, which gives them a sweet flavour and low acidity, and they are coveted for their firm pulp, deep red colour, easy to remove skin and low seed count; for this reason we recommend this particular variety to be used when making pizza.

“Of course, you can still make a good pizza without San Marzano, but they are a class of their own and are worth it to taste the real thing. Their popularity has increased over the last couple of years as more and more restaurants and pizzerias offer the true authentic Neapolitan pizza style where San Marzano is a key ingredient.

“Another amazing tomato to use for your sauces is the Pomodorino Vesuviani, found around Vesuvius. Like San Marzano, it is certified DOP so guaranteeing its location of cultivation

and the rich lava soils of the volcano.

It is quite small, sweet, very red, and can be recognised by a tear drop shape at each end. They are picked during the summer in little bunches called piennolo.

“In Sicily, the most famous variety is Pachino (Pomodoro di Pachino IGP). They are small and round, as are Ciliegino di Pachino, or cherry tomatoes which we are probably all familiar with. They both

taste sweet and are often combined with seafood dishes, as well as being ideal for decorative effects on salads and side dishes.

“We import some of Italy’s best tomato brands and distribute them to the on-trade up and down the UK. Mutti is one of these brands. The Mutti trademark - known as Gran Marca due Leoni - has been found on the tables of Italian families for more than 100 years, and today, Mutti has an established presence worldwide due to their consistently high-quality tomato products.

“Pucci is another very popular brand.

Established in 1962 as a family run business, today Pucci has become one of Italy’s largest processors of Italian vegetables. Through their growth and diversification, Pucci has developed into a company with a reputation for using innovative packaging and the finest ingredients. Our Italian tomato portfolio also includes the likes of Divella, La Fiammante, Primo and Sterlitom.”

www.papa.org.uk 35

INDUSTRY INTERVIEW

PAPA JOHN’S

continue to deliver In these constantly evolving times, Pizza Pasta & Italian Food magazine put some questions to Justin Gilbert (pictured), director of business development at Papa John’s UK. With more people relying on delivery and takeaway during Covid, has Papa John’s experienced a significant increase in orders and trading?

Our restaurants exist to serve their communities. We have been in a fortunate position to be able to continue delivering hot food in line with government guidelines during Covid when many eat-in establishments have not been able to do so. This has meant that we have been able to support the communities where our stores are based, not only by delivering to those who could not leave their homes during the lockdown, but also by continuing to provide much-needed employment.

Our pizza made with the freshest, finest quality ingredients has remained popular throughout as many people enjoy a real treat even more in difficult times.

partner with organisations that already have an established customer base and would like to add a quality, hot food to their offering.

Do they expect this to continue?

Moving forwards, we are focused on introducing brand new recipes following the very latest trends in food consumption across the globe. It is this attention to innovation combined with top quality ingredients, rapid delivery times plus great customer service, which will enable us to continue to grow in popularity in the UK. It’s also about ensuring customers can have the pizza they want, where and when they want it, so diversification in relation to locations where Papa John’s pizza is available will be key to our growth in the future. While we will still be opening new stores on the high street, we are also looking at how we can

What changes have been made to their UK stores in the wake of Covid?

Our absolute priority as a business is to keep staff and customers safe through these challenging times. We moved to

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How do they see the next six months taking shape in terms of consumer behaviour and demand for pizza?

Everyone loves pizza! It’s perfect for that special occasion or a treat. As we continue to expand in the UK, there is scope for significant growth as we respond to our customers’ everchanging needs.

We anticipate strong demand continuing, as pizza remains popular in both the bad times and the good. Hot fresh pizza of the highest quality is what we pride ourselves on as a brand. Our focus is to deliver consistently on that promise when people decide to choose us.

a delivery only model and introduced contactless delivery with no cash payments. In store, franchisees and staff are adhering to social distancing rules and increased hygiene protocols in line with government guidelines.

In which part of the country have there been new store openings?

We are expanding across the UK and have recently opened brand new stores in Streatham in London, Gosport in Hampshire, Maidstone in Kent and Wednesbury in the West Midlands. A number of other new outlets are due to open before the end of the year in various locations.

What parts of the country are they currently seeking to open new stores in?

For those interested in running a multiunit Papa John’s franchise, we have opportunities throughout the UK. We are particularly looking for franchisees to develop businesses in the North West, North East, Nottinghamshire and the South West. Help is provided with location selection, growth incentives and full turn-key opening of stores.

In addition, we are looking to open stores beyond our traditional high street retail locations. These may be on holiday parks, sports venues or any other businesses that would like to add Papa John’s as a quality, hot food offering for their own customers. We are flexible and open to discuss possibilities.

September 2020

INDUSTRY INTERVIEW What menu items have proved particularly popular in recent times?

As a team we are focused on new product development. What’s selling at any one time can depend on the time of year or latest trends in the market. For example, last summer our introduction of the ‘The Bee Sting’ pizza which combined a hot and spicy base of Amarillo chilli, topped with signature pepperoni, mozzarella, fresh green chilli and a sweet wild flower honey drizzle, to balance the sting of the heat was a big hit! However, more traditional recipes like Double Pepperoni, All The Meats, Garden Party, The Works and BBQ Meat Feast always remain firm favourites with our customers.

With more people taking on a plant-based diet than ever before, our new vegan pizzas have proved particularly popular. We introduced the new butternut squash base earlier this year plus a range of new vegan pizzas including Jackfruit Pepperoni (a twist on the classic pepperoni pizza), the sizzling American Hot Jackfruit (topped with both jackfruit pepperoni slices and jalapeno peppers), the Vegan Sausage and Pepperoni pizza (which features jackfruit pepperoni slices and vegan sausage) and the Vegan Works (a meat-free delight, topped with vegan sausage, jackfruit pepperoni, tasty portobello mushrooms, fresh green peppers, onions and finished off with black Herrera olives).

Have they added any new delivery items/options to their menu in response to customer demand and feedback?

As a brand we actively encourage customer feedback. This information is used to develop our offering and menu selection. Only if we understand and respond to our customers’ needs, experiences and their whole journey with us, can we keep delivering their favourite pizzas!

Our marketing team is always coming up with fresh ideas too. For example, earlier this year, for a limited time, we launched the Breakfast pizza, which came with a beans base, the pizza is then generously topped with smoky bacon and sliced pork sausages, before being finished off with a sprinkle of golden-brown potato tots.

Following the success of our Bee Sting pizza last year, this summer we also added four brand-new fiery pizza options. Full of flavour and loaded with spice, each new pizza in the limitededition range came drenched in a tantalising hot Amarillo chilli sauce, including Chilli Freak with its sliced bell peppers, green chilli peppers and spicy jalapeño peppers among its tasty ingredients and American Hottest, covered with a yellow Amarillo chilli sauce and topped with cheesy mozzarella, pepperoni and fiery jalapeño peppers. Vegans get a taste of the action

too with the Vegan Stinger, loaded with Jackfruit ‘pepperoni’ and fresh green chillies or, the Vegan Chilli Freak that comes with all the spice and everything nice.

But it’s not always pizza that can tempt those taste buds! Sometimes it’s about what goes alongside, such as Reggae Reggae Jerk BBQ Chicken Wings which pack a punch and are marinated in a Levi Roots secret Jamaican Jerkspice recipe before being cooked to perfection. Or for dessert, we recently introduced Cinnamon Scrolls. Inspired by the Danish treat Kanelsnegle, these delicious scrolls are made from fresh dough, with a sweet cinnamon filling, all topped off with a generous drizzle of icing as a special treat.

What changes in consumer behaviour have they experienced?

One of the main changes in consumer behaviour we are seeing is the continued shift towards online and electronic ordering. The convenience of delivery for our customers, remains a key opportunity for us. The ability to make an order, receive delivery and enjoy freshly made, hot pizza at home is a trend right now and we are delighted to cater for this demand.

What’s the most popular way customers place their orders?

Convenience is king. Ensuring customers can order what and where they choose and simply enjoy pizza when they want it is really important. Digital, online or electronic ordering through our traditional website plus other third parties that we leverage, are the most popular ways to order pizza.

Do they have any future plans to utilise more technology when it comes to taking orders, payment and delivery?

Our pizza is all about the ingredients and the fun that goes along with eating a treat together. Technology is the enabler and it’s necessary to operate in today’s society. We continue to look at new and innovative ways for customers to order from us and for us to fulfil those orders.

Our aim is for customers to have the ability to access our brand in whatever form suits them, wherever they are.

www.papa.org.uk 37

CAMPAIGN

GO Good to

At the end of June, Visit Britain announced the launch of a UK-wide industry standard and consumer mark, in partnership with the national tourism organisations of Northern Ireland, Scotland and Wales to provide a ‘ring of confidence’ for tourism as the sector works towards reopening.

SUPPORT AND GUIDANCE The ‘We’re Good To Go’ industry standard and supporting mark means businesses across the sector can demonstrate that they are adhering to the respective government and public health guidance, have carried out a Covid-19 risk assessment and check they have the required processes in place.

The initiative enables businesses to apply for a free UK-wide industry standard and consumer mark to reassure their customers that their business adheres to government and public health guidance. The scheme is also free to join and open to all businesses across the sector.

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To obtain the mark, businesses must complete a self-assessment through Visit Britain’s online platform (https:// goodtogo.visitbritain.com), including a check-list confirming they have put the necessary processes in place, before receiving certification and the ‘We’re Good To Go’ mark for display in their premises and online.

Businesses across the UK are required to follow their respective national guidance, including the social distancing and cleanliness protocols that must be in place. In England, the government’s guidance for hotels and accommodation providers - such as campsites, caravan parks and short term lets – indoor

and outdoor visitor attractions and conference and events centres outlines the processes and facilities that tourism businesses in England need to put in place before re-opening, so that both staff and visitors can be kept safe.

An ‘alert’ system has also been set up to ensure that businesses signed up to the ‘We’re Good To Go’ industry standard are notified if there are changes to the official guidance. A call-handling service September 2020

CAMPAIGN will provide support and assessors will also carry out random spot-checks to ensure businesses are adhering to the guidance.

The scheme has been developed in partnership with Tourism Northern Ireland, VisitScotland and Visit Wales to ensure a standard-led approach across the UK with input from more than 40 industry bodies including UK Hospitality, the Association of Leading Visitor Attractions, the British Holiday & Home Parks Association, the British Beer and Pub Association and the National Caravan Council as well as destination management organisations across the country. The self-assessment includes specific guidelines for sectors including accommodation, visitor attractions, restaurants and pubs, business conference and events venues and tour and coach operators with signposting to further industry and trade association guidance as required.

REASSURANCE To support businesses as they re-open and welcome customers, the ‘We’re Good To Go’ Covid-19 industry standard and consumer mark will help provide a ‘ring of confidence’ for businesses, attractions and destinations, as well as reassurance to local residents and visitors that clear processes are in place and that as a business you are good to go, say Visit Britain.

If your business operates in England and you have read and implemented the government’s Covid-19 re-opening

www.papa.org.uk

guidance, understand the guidance from Public Health England and have a Coivd19 Risk Assessment in place, then you can apply for the industry standard mark by simply completing a self-assessment through our their online platform, say Visit Britain (goodtogo.visitbritain.com).

This includes a checklist confirming you have put the necessary processes in place. You will then receive a certification and the ‘We’re Good To Go’ mark to display on your premises and online.

A separate application is required for all of your business’s sites, say Visit Britain, as it is essential that each general manager, or site lead, understand what needs to be in place and if you operate in different parts of the United Kingdom

PAPA (Pizza Pasta & Italian Food Association) is also talking with Visit Britain about adopting the Good to Go campaign as a way of giving consumers assurance about safety so that, under the scheme, operators in the sector who follow the appropriate guidelines for complying with Covid19 rules, will be able display the Good to Go logo which is to be supported by a government marketing campaign.

respective national guidance, including social distancing and cleanliness protocols, must be in place. In England, your business must align with the UK government’s official guidance for the sector including ‘Working Safely during Covid-19: Visitor Economy’, and a ‘alert’ system ensures that businesses signedup to the standard will be notified if there are changes to the official guidance. A call-handling service will provide you with support and assessors will also carry-out random spot-checks to ensure your business is adhering to the guidance, add Visit Britain.

‘KNOW BEFORE YOU GO’ Alongside the industry standard, Visit Britain have also launched a ‘Know Before You Go’ public information campaign to support tourism in England as businesses re-open, reassuring visitors as restrictions are lifted by checking about what it is safe to do and when and sign-posting to information about destinations and available services before travelling.

Visit Britain have been inviting business to take part in this national campaign, having created a free toolkit for them to download, and which contain access to assets and the “Know Before You Go” campaign messaging for business to use in their own marketing activity (businesses that have any questions, or require guidance about, the available supporting assets can also email brand@visitbritain.org for more information).

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GETTING BACK

From GHOST kitchen

to HOST kitchen Rethinking the kitchen could usher in a new era of food discovery, feels Salima Vellani, founder of Kbox (www.kboxglobal.com) which enables owners of restaurants, hotels, clubs, pubs and other leisure assets to optimise under-utilised kitchen assets by licensing their suite of delivery made brands in to their existing infrastructure at no additional upfront cost.

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September 2020

GETTING BACK

COMPETITIVE The restaurant sector is enjoying a much-needed resurgence following the disruption and financial damage caused by lockdown. Being out on the high street, you can see that there’s a genuine nationwide effort underway to keep our favourite establishments afloat.

But while it’s been thrilling to see restaurants buzzing again, buoyed by the uptake of the government’s Eat Out To Help Out scheme, such support measures are temporary and unsustainable. With the prospect of future lockdowns impossible to rule out, more outlets are going to have to embrace delivery if they wish to thrive in the tricky months ahead.

Demand for online food delivery is skyrocketing, however the techfirst delivery revolution has created an ultra-competitive and cut-throat market where there’s little margin for error. It’s a tough nut to crack, and many restaurateurs have struggled to adapt their offerings for a delivery audience that prioritises speed, convenience, price and presentation over a restaurant’s heritage and backstory.

MULTI-BRAND HOST KITCHEN What’s more, we’re now seeing the rise of ‘ghost kitchens’ within this increasingly complex marketplace businesses that have dispensed with the idea of a physical restaurant or store-front and are producing food brands specifically designed for delivery. However, with each new delivery kitchen only extending the provider’s reach by an additional two to four miles, the investment economics of this model look decidedly shaky.

Rather than introducing even more kitchens, the restaurant sector would be better served by improving how we use our existing kitchens and breaking from the ‘one brand, one kitchen’ mindset that has dominated our industry for generations.

By reconfiguring kitchens to prepare multiple ‘pop-up’ food

brands, restaurants can maintain their existing on-premise offering while branching out into an array of different, complementary cuisines specifically designed for delivery.

More food options make for better use of kitchen capacity; more brands mean a broader local customer base.

Restaurants don’t need to design these brands themselves – they can license them from existing food providers. Pop-up brands are deliberately designed for ease of preparation. For example, Absurd Bird chicken, which was originally devised as an on-premise restaurant chain, is now licensed and produced for delivery by hundreds of kitchens across the UK. The question is: Which brands should restaurants look to ‘host’ within their kitchens?

DATA ANALYSIS Delivering winning cuisines, recipes and food brands within specific local geographies requires data science as well as great chefs. The premise is simple – learn more about the ordering habits of delivery customers within your local area, and tailor the food brands and menu items you provide to better meet their needs. Thus far, the data behind food takeaway discovery has been closely guarded by the delivery platforms, but we’re currently working hard to help restaurants uncover these insights for themselves.

Analysing food delivery data doesn’t require a degree in data science, and should be an ongoing process in order to spot new local trends as they emerge. For example, seasonal changes in preference or growing demand for vegan-friendly menu items – courgette layered lasagne anyone? Armed with this data, restaurants can switch-in new host food brands that are on-trend and more relevant to local needs, while if items aren’t proving popular, they can shake up the menus or even swap out different brands until they get the offering right.

In the digital world this is known as A/B testing, and while few within the traditional restaurant sector would wish to tinker with their on-premise menus in this manner, in the delivery arena this trial-and-test approach can be achieved without ever impacting the on-premise offering.

More and more restaurants are starting to adopt a multi-brand host kitchen approach. In Soho, London, for example, a 100sqft kitchen has now been reconfigured to produce nine different delivery brands, leading to a 500% increase in weekly sales. Another restaurant in Scotland has increased its weekly delivery sales almost 800% by producing 12 different brands from its 500sqft kitchen.

OPPORTUNITIES AHEAD Right now, our hospitality sector needs its kitchens to be run as efficiently as possible. But this isn’t the whole of the story. Restaurants that successfully adopt a multi-brand approach will be able to embark on new journey of food discovery and exploration of different cuisines in a way that’s low-risk and complementary to their existing businesses. If a restaurant wants to trial an entirely meat-free Italian menu for delivery, or experiment with pizza toppings, or branch out into an entirely different food type – for example, wraps or salads – to make use of under-utilised kitchen space, there are no barriers to doing so.

These are testing times for the restaurant sector, which is why restaurateurs must do everything they can to capitalise on emerging trends, informed by data to ensure that their offerings remain relevant to local customers. Ultimately, this means rethinking the kitchen for the deliveryfirst age.

What if seemingly complex brands were as easy as making a pizza imagine how powerful a multi-brand offering, easy to cook, driven by data and powered by technology that only be most resource rich companies could afford. Now wouldn’t that be a powerful offering?

www.papa.org.uk 41

PAPA

Tackling

OBESITY together NEW FOCUS Calorie labelling on menus in larger foodservice establishments is also to become a requirement and traffic light labelling on retail products is being reviewed to see if there is a better way to encourage consumers to manage their diets better.

There are also plans for Public Health England, which has been leading the government obesity programmes, to be scrapped and replaced with a National Institute for Health Protection.

The fundamental problem with the obesity campaign to date has been that it has been largely focused on food businesses and the assumption that they can reformulate products and consumer demand will follow. As we all know, in the real world it tends to be the other way around, if you donâ&#x20AC;&#x2122;t provide consumers with what they want, they may well go elsewhere.

The key to really tackling obesity has to start in the classroom and by convincing consumers that they need to manage their diets for their own wellbeing. We also have to provide consumers 42

Following the prime ministerâ&#x20AC;&#x2122;s wake-up call in hospital, the government has announced a new commitment to tackle obesity, including plans to ban two for one promotions and the advertising of foods high in fat, sugar and salt before 9pm, reports PAPA director, Jim Winship.

with the information they need to make the right choices, particularly at the time they are purchasing products.

This is why the Pizza Pasta & Italian Food Association, in company with others, has been calling for total calories to be boldly displayed on all food products so that consumers can more easily make reasoned choices and manage their diets better.

We have to recognise that as food suppliers we have an important role to play in tackling the UKâ&#x20AC;&#x2122;s obesity crisis and we need to show we are prepared to play our part in helping to make the nation healthier. Furthermore, it is much more sensible for us to do this voluntarily, and in a way that makes commercial sense, than by being forced to meet targets that are unachievable and potentially damaging to our markets.

It makes much more commercial sense to reformulate products in response to consumer demand rather than by reformulating in the hope that consumers will accept them.

September 2020

PAPA Driving demand for healthier products The priority for any campaign must be to get consumers on board and for them to drive demand for healthier foods.

We need to do this through a joint programme of encouragement, with food businesses and government working in harmony to persuade consumers that healthier options are the best. We believe this can be achieved in three key ways: Calorie labelling: All products should be boldly labelled with their total calories and portion recommendations so that consumers can immediately compare products and make informed decisions. This labelling needs to be bold and not lost amongst the traffic light or other information. It also needs to be mandatory on all retail products and, where feasible, on foodservice menus.

We believe calories are the key to success as key nutrients such as sugar and fat will automatically be driven down in order to reduce calories in products. For example, fats contribute the most calories on a weight by weight basis, therefore focussing on calories will undoubtedly drive fat levels down.

Furthermore, one single – consistent – message will have more impact and cause less consumer confusion than the targeting of multiple individual nutrients.

This one key change to packaging would create an environment where food businesses would be driven by competition to create healthier products.

Health promotions: The banning of two for one promotions is a step in the right direction but we believe that the industry needs to refocus its approach around specifically promoting the healthier products in ranges.

By recognising the important role consumers have in this process, we can together drive change in a way that does not pile all the risk onto food businesses. Instead, food businesses can have the confidence to reformulate because they know that in doing so they are meeting consumer demand.

Unfortunately, there will always be those in society who will ignore the arguments or struggle to manage their diets without further persuasion. Reaching this group will necessitate getting across the stark messages about the health risks to them and others if they persist with over-eating. The government needs to get the message across that people being overweight puts added pressures on our health service which is unfair as it means that others have to wait longer for help. Somehow, we need to get to the position – like that achieved by the anti-smoking campaigns – that being overweight is antisocial.

A PARTNERSHIP APPROACH We strongly recommend that the development of this campaign should be established as a collaborative venture between the food industry and government, with a joint steering group set up to drive it with representation from all interested parties. If clear objectives are agreed at the outset, we believe this can create a positive commitment from all to drive change.

Think health: We need to reach out and persuade consumers that health matters. To this end we suggest that the food industry and government should develop a cohesive campaign that supports healthier products. This might be along the lines of a ‘Think Health- Think Calories’ logo that could only be applied to products that meet certain criteria. The government could support this campaign by creating a ‘Think Health – Think Calories’ drink-drive style campaign that underlines the risks of poor diet. This should be part of a national campaign to educate consumers (and particularly school children) about the link between calories and health. www.papa.org.uk

43

index of products BEVERAGES Beer Carnevale Ltd. Coffee Carnevale Ltd. Mineral Water Carnevale Ltd. Soft Drinks

DOUGH & PIZZA EQUIPMENT Pizza Accessories Pizza Plus Foodservice Salvo 1968 Ltd Pizza Making Systems & Equipment

PASTA, POLENTA,

Fruit & Vegetables

STOCKS & DRESSINGS

GNOCCHI & RICE

Carnevale Ltd.

Garlic Spreads & Mixes

Pasta (Dry)

Meat

Riva Foods

Carnevale Ltd.

999 Pizza Toppings (UK) Ltd.

Stateside Foods Ltd.

Continental Quattro

Carnevale Ltd.

Pasta Sauces

Displays

Stagioni Ltd.

Danish Crown

Leathams PLC

Chefsrange

GCL Food Ingredients.

eDawn Farm Foods

Salvo 1968 Ltd

Drinks Systems

Leathams PLC

GCL Food Ingredients

The Fresh Pasta Company Ltd

Carnevale Ltd.

Lupa Foods

Pizza Plus Foodservice

Pizza Sauces

Fryers

Makfa JSC

Stateside Foods Ltd.

Conveni

KITCHEN & SERVING EQUIPMENT

Bakery Ovens Chefsrange Chargrills Chefsrange

Carnevale Ltd.

Chefsrange

Wine, Spirits & Liqueurs

Cooktek (MCS Technical

Continental Quattro

Products)

Chefsrange

Stagioni Ltd.

Jestic

Jestic

Carnevale Ltd.

Pizza Ovens

Griddles

BREAD, CAKES & DESSERTS

Garlic Bread Riva Foods CHEESE, DAIRY & EGGS

(UK) Ltd. Carnevale Ltd. Dairy Partners Ltd. Eurilait Ltd.

Leathams PLC

GCL Food Ingredients.

READY MEALS

Lupa Foods

Salvo 1968 Ltd.

Italian

Pizza Plus Foodservice

Surgital SPA

Conveni

Salvo 1968 Ltd

PIZZA DOUGH, BASES

READY PREPARED

& CRUSTS

Prepared Pasta Meals

Dough Balls

Freiberger UK Ltd.

Pan’ Artisan

Prepared Pizza (Chilled)

Pizza Plus Foodservice

Conveni

Products)

Pizza Bases & Crusts

Stateside Foods Ltd.

FLOUR & BAKERY

Preparation Counters

Pan’ Artisan

Prepared Pizza (Frozen)

Concentrates

Chefsrange

Pizza Plus Foodservice

Freiberger UK Ltd.

Refrigeration

Lupa Foods

Salvo 1968 Ltd.

Pizza Plus Foodservice

Chefsrange

SunBlush© Tomatoes

Stateside Foods Ltd.

Stateside Foods Ltd.

Leathams PLC

PIZZA TOPPINGS

RICE

Carnevale Ltd.

Chefsrange Jestic Pizza Plus Foodservice

Chefsrange Cooktek (MCS Technical

FISH & SEAFOOD Other Fish & Seafood Leathams PLC

Allied Mills Durum Semolina

Stateside Foods Ltd.

Products) Jestic Holding Ovens

Cheese 999 Pizza Toppings

Pasta (Fresh)

Jestic Induction Cooking & Holding Cooktek (MCS Technical

Soups Conveni TOMATOES Canned Tomatoes Lupa Foods Salvo 1968 Ltd. Passata

Sun-Dried Tomatoes

Allied Mills

MEAT

Futura Foods UK Ltd.

Carnevale Ltd.

Bacon

Glanbia Cheese Ltd.

Flour

Dawn Farm Foods Ltd.

Fish

Surgital SPA

Leathams PLC

Leathams PLC

Allied Mills

Leathams PLC

Carnevale Ltd.

SOUPS, SAUCES,

Lupa Foods

Lupa Foods

Carnevale Ltd.

Ornua Ingredients Europe

Salvo 1968 Ltd

Extons Foods

Stateside Foods Ltd. Eggs Futura Foods UK Ltd. Leathams PLC Mozzarella

Beef Leathams PLC Chicken & Other Poultry

Whitworth Bros. Limited

Leathams PLC

Icings

Ham

Allied Mills Improvers

Carnevale Ltd. Dawn Farm Foods Ltd. Foods Ltd.

Carnevale Ltd.

Allied Mills

Leathams PLC

Dairy Partners Ltd.

Premixes

Stateside Foods Ltd.

Eurilait Ltd.

(Bread & Cakes)|

Italian Meat & Sausages

Futura Foods UK Ltd.

Allied Mills

GCL Food Ingredients.

Glanbia Cheese Ltd. Salvo 1968 Ltd. Parmesan Eurilait Ltd. Futura Foods UK Ltd.

Dawn Farm Foods Ltd. GCL Food Ingredients.

Lupa Foods

FOOD WHOLESALERS

Salvo 1968 Ltd

Booker Wholesale

Pancetta

Continental Quattro Stagioni Ltd.

Carnevale Ltd. Danish Crown Pepperoni

Leathams PLC

Carnevale Ltd.

Salvo 1968 Ltd.

Danish Prime

COMPUTING

Stateside Foods Ltd.

Dawn Farm Foods Ltd.

Online Ordering Solutions

FRUIT & VEGETABLES

GCL Food Ingredients.

GCL Food Ingredients.

SOLUTIONS

Just-Eat.co.uk Ltd. DELIVERY &

PACKAGING Heated Pizza Delivery

Carnevale Ltd.

CHAIRMAN

Geoff Parsons, Basilico

Independent Vacancy

VICE-CHAIR

ITALIAN RESTAURANT

Keith Griffiths, Yum

Vacancy

FORMER CHAIR

AGGREGATOR

Freiberger (Richard Harrow)

Seth Gulliver (Just Eat)

FROZEN PIZZA MANUFACTURER

CONSULTANT

Vacancy

CHILLED PIZZA MANUFACTURER

Stateside (Ian Kent – substitute Phil Goodall)

PASTA MANUFACTURER/ DISTRIBUTOR Vacancy

SUPERMARKETS Chilled - Vacancy Frozen - Vacancy

PIZZA RESTAURANTS

Chargrilled Vegetables

Danish Crown

Carnevale Ltd.

Dawn Farm Foods Ltd.

Olives

OILS & VINEGARS

Chain Vacancy Independent Vacancy

Olive Oil

PIZZA DELIVERY OPERATORS

Leathams PLC

Bag Systems

Lupa Foods

Cooktek (MCS Technical

INSURANCE

Products)

Insurance Protector Group

44

Salami

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:

Maurice Abboudi

SUPPLIERS

Mozzarella TBA Cheese Ornua (Richard Thorpe) Meat Dawn Farm Foods (Jon Watkin) Flour Whitworths (Alan Ribakovs) Equipment Jestic (Steve Morris) Speciality Ingredients Leathams (James Faulkner) Italian Wholesaler Salvo (Giuseppe Motisi)

Leathams PLC

Chain Papa John’s (David Scott)

Lupa Foods

* For the purposes of the committee, we have treated independents as having fewer than 30 outlets.

GCL Food Ingredients.

Salvo 1968 Ltd

September 2020

HELP US TO

HELP YOU

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

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

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

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

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

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

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

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

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

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

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

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

our online magazine and guidance

HELP US TO

Visit www.papa.org.uk

JOINING TODAY

01291 636348

HELP YOU BY

Or Call Sandra on

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

The Pizza Pasta & Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB Telephone: 01291 636335 or email kevin@jandmgroup.co.uk

999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 Fax: 01708 555022 sales@999pizzatoppings.com Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk

Booker Wholesale Equity House, Irthlingborough Road, Wellingborough, NN8 1LT Contact: Andy Milne 07587 886315 andrew.milne@booker.co.uk www.booker.co.uk

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

Chefsrange Unit 4 Egerton Close, Daventry, Northamptonshire NN11 8PE Contact: Tim Charlton Tel: 01455 559969 Fax: 01455 559979 tim@euro-catering.co.uk www.chefsrange.co.uk

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

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

Danish Crown â&#x20AC;&#x201C; Topping Bommen 9, Thorning DK-8620 Kjellerup, Denmark Contact: Kevin Peacock Tel: 07790 988121 KPEAC@danishcrown.com www.dk-foods.dk

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

Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Andrew Ford Tel: 01749 838108 andrewford@eurilait.co.uk www.eurilait.co.uk Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Andrew Thorne Tel: 01775 767655 01775 767656 andrew.thorne@freibergerukltd.co.uk

Futura Foods UK Ltd. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com GCL Food Ingredients Dunsil Road, Engine Lane, Newthorpe, Nottingham NG16 3PX Contact: David Staiano Tel: 01773 533944 david@gclfoodingredients.com www.gclfoodingredients.com Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: Lynne Utting Tel: 01606 810900 Fax: 01606 48680 lutting@glanbiacheese.co.uk

Insurance Protector Group B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk IPR Events London Ltd. The Plaza, 535 Kings Road, London SW10 0SZ Contact: Stanislava Blagoeva Tel: 0207 352 4356 slava@iprconnections.com www.iprconnections.com

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

Jestic Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 0845 5048050 Fax: 0845 5048051 Email: info@jestic.net www.jestic.co.uk Just-Eat.co.uk Ltd. Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN Contact: Paul Griffith Tel: 0208 7362001 b2bmarketing@just-eat.co.uk www.restaurants.just-eat.co.uk Kerry Kerry Global Technology & Innovation Centre, Millenium Park, Naas, County Kildare, Ireland Contact: Gillian Raftery Tel: +353 87 948 4353 gillian.raftery@kerry.com www.kerry.com Leathams PLC 227-255, Ilderton Road, London, SE15 1NS Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com

Lupa Foods Ltd. Suite A31, Elstree Tower, Elstree Way, Borehamwood, Hertfordshire WD6 1SD Contact: Simon Bell Tel: 0208 2362222 simon@lupafoods.com www.lupafoods.co.uk

index registered suppliers PAPA

Makfa JSC Vspolny Lane, Building 5, Construction 1, Office 1, Moscow 123001, Russia Contact: Elena Karmanova Tel: +7 351 255 97 16 (ext 2416) karmanova@makfa.ru www.makfahealth.com

Ornua Ingredients Europe Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Alan Mackie Tel: 01531 631300 alan.mackie@ornua.com www.ornuaingredientsuk.com Panâ&#x20AC;&#x2122;Artisan Unit 25-26 Holmbush Industrial Estate, Holmbush Way, Midhurst, West Sussex GU29 9FQ Contact: Charlotte Kilduff Tel: 01730 811490 karen.oakes@panartisan.com www.panartisan.com

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

Riva Foods 32 Copenhagen Road, Hull HU7 0XQ Contact: Andrew Hargrave Tel: 01482 837285 Fax: 01482 824323 andrew.hargrave@rivafoods.co.uk www.rivafoods.co.uk Salvo 1968 Ltd. Salvo House, Maxwells West, Great Cambridge Road, Cheshunt, Hertfordshire EN8 8XH Contact: Giuseppe Motisi Tel: 0800 122 1968 Fax: 0207 607 5928 giuseppe@salvo1968.co.uk www.salvo1968.co.uk

We also produce a alal range of H products

We re Manufactu a zz hargioni pi toppings

A

Tel: 0161 702 8447

email: sales@pizza-toppings.co.uk

Stateside Foods Ltd 31 â&#x20AC;&#x201C; 34 Great Bank Road, Wingate Industrial Park, Westhoughton, Bolton BL5 3XU Contact: Ian Kent Tel: 01942 841200 Fax: 01942 841201 sales@stateside-foods.co.uk www.stateside-foods.co.uk Surgital SPA via Bastia, 16/1 - 48017 Lavezzola RA Emilia Romagna Italy Contact: Eddie Grimes Tel: 07786 515906 e.grimes@surgital.it Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Gayle Hunter Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk

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

Tel: 01772 610415 / Fax: 01772 617610