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pizzapasta and Italian food magazine
Issue 163 August 2014 www.papa.org.uk
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pizzapasta AND ITALIAN FOOD
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J & M Group, Association House, 18c Moor Street, Chepstow, NP16 5DB. Opinions expressed in Pizza, Pasta & Italian Food magazine are those of the contributors and not necessarily those of J&M Group, Pizza, Pasta & Italian Food magazine or The Pizza & Pasta Association. No responsibility is 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. 2012
Welcome The deadline for entries to this year’s Pizza Pasta & Italian Food Awards and the Pizza Chef of the Year competition is close (1st September). The Pizza Art competition also offers a new opportunity for creative pizza chefs to showcase their pizza making skills. The awards are celebrating their 25th anniversary this year, and Italian celebrity chef, Aldo Zilli, will be present to help give the whole event an authentic Italian feel (turn to page 16 to reserve your table). In this issue, we preview the Welcome Italia and the Speciality & Fine Food events, and our features cover marketing, Italian cheeses and packaging. We also showcase the recent opening of another Italian food concept – Scarpetta. CLARE BENFIELD EDITOR clare@jandmgroup.co.uk
Contents NEWS 5 Expansion plans for Bella Italia. 6 Papa John’s brings pizza to the people. 8 Pizza Trading in new agreement with Dawn Foods. 10 CQS launches exclusive draught system Italian Poretti beer.
PAPA 12 Pizza Pasta & Italian Food Awards 2014. 18 Pizza Chef of the Year 2014.
PREVIEWS 33 Welcome Italia.
28 Italian cheeses - authentic cheeses from Italy’s regions. 38 Packaged to go - new packaging products with a ‘to go’ emphasis.
ARTICLES 26 Ciociaria – one of Italy’s gastronomic secrets? 36 Leave your manners at the door – Scarpetta opens in London.
PROFILES 42 Pizza My World – Dawn Farm Foods’ Julie Sloan.
34 Speciality & Fine Food Show 2014.
FEATURES 22 Marketing methods - marketing activity for the pizza delivery sector.
REGULARS 41 New products. 44 Index of PAPA registered suppliers.
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news Just Eat acquires Orogo Just Eat – which can claim to be the UK’s leading takeaway service, with some 20,000 subscribers - has announced the acquisition of Orogo Collection takeaway service, which will strengthen the brand’s offering to its customers and the takeaway restaurant sector, say the company. Orogo is an innovative collection only app, which enables customers to order and pay for their lunch in advance and collect at their convenience from some of central London’s most popular restaurants – without the need to queue. Once ordered online, the customer can then collect their food from the store within a matter of minutes. The company was set up by Christoph Lippuner and Mikael Landau, who wanted to provide a solution to busy lunch-time queues in London. The duo will continue to run the business independently and, with additional investment from Just Eat, say that they will be instrumental in driving its future growth and expansion. Orogo improves the experience for customers and drives increased business for the restaurant owner, say Just Eat, by increasing customer loyalty for the restaurant, with exceptionally high reorder rates, speeds up order processing, as well as making getting lunch quick and convenient for the customer (queues can lead to lost custom, meaning that Orogo is an ideal product to avoid customers going elsewhere to get their food). Graham Corfield, UK managing director of Just Eat said: “This deal enhances our collection offering and Orogo will enable us to provide an even better service to our takeaway restaurant partners and customers, further cementing our clear leadership position in the UK. We have been hugely impressed by Christoph and Mikael’s forward thinking, innovative approach, and they will bring great value to the Just Eat group. This move is part of our wider strategy to innovate and drive further significant growth into the takeaway restaurant sector.” Orogo co-founder and CEO, Christoph Lippuner, added: “Orogo has been growing extremely fast thanks to our great restaurant partners and the strong focus we place on user experience. This new partnership with Just Eat will further strengthen our position as a growing London start-up and provide us with expertise from the leading player in the online takeaway sector.”
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Domino’s franchisee shortlisted for prestigious national awards Northern Ireland businessman Joggy Dhillon, who owns Domino’s Pizza stores in Coleraine and Omagh, has been shortlisted in the prestigious national British Franchise Association (BFA) – Franchisee of the Year Awards 2014. A Domino’s Pizza franchisee since 2004, Joggy Dhillon is a finalist in the BFA’s customer care category, having been recognised as a franchisee who goes above and beyond in his commitment to delivering the best customer experience, and also for his dedication to the local communities around his stores. Joggy Dhillon, franchisee for Domino’s in Coleraine and Omagh, said: “It’s a real honour to be shortlisted for this award alongside other franchisees from all sectors and areas of the country. Customers are the single most important part of my business and the focus for everything we do. As a local businessman, I am also committed to supporting the locations in which my stores are based – whether it’s fundraising, hosting store tours or simply supplying pizza, we love to help.” The BFA’s director general, Brian Smart, said: “The selection process becomes more difficult each time we hold these awards and making this shortlist is a great achievement in itself, particularly this year following an unprecedented number of entries. This is a
Joggy Dhillon, who has been shortlisted in the prestigious national British Franchise Association (BFA) – Franchisee of the Year Awards 2014.
celebration of local business owners from across the UK who have demonstrated outstanding entrepreneurialism, passion and dedication. With the support that ethical franchising brings, they’ve forged extremely impressive businesses. Choosing our winners shall be very difficult indeed.” Winners of the BFA Franchisee of the Year Awards will be announced at a black tie dinner in Birmingham on October 2, 2014.
The Restaurant Show to help businesses boost their food and drink repertoire For three days (6-8 October 2014) Earls Court 2 in London will be transformed into a new product and trend discovery hub for establishments with a food and drink offering. The Restaurant Show will bring together some of the industry’s hottest talent including top chefs, restaurateurs and foodservice owners, and provide a unique platform to source the latest product launches, network with industry peers and uncover trends that will take foodservice provision to the next level. “Our suppliers offer everything from basic breakfast items to high-end ingredients and top shelf liquors, as well as retro furniture to feed visitors ideas for their businesses. The show attractions are also designed to offer insight into key trends such as healthy eating, provenance and free-from, all of which will be impacting menu design over the coming years,” said Elizabeth Rigden, the Restaurant Show’s
commercial manager. More than 350 suppliers are expected to showcase their most recent launches with visitors able to source everything from food and drink products to EPOS and furniture for a 360 degree experience. Visitors can also glean information in the Centre Stage theatre where cooking demonstrations with leading chefs, panel debates on hot industry topics, and food and drink matching will provide plenty of food for thought; while visitors can take a break in Street Food Feast to learn about and sample the best of the booming street food scene. Celebrating excellence, the show hosts the finals of the National Chef of the Year and Young National Chef of the Year 2014. The National Chef of the Year competition, running since 1972, is one of the UK's most respected and sought after culinary titles, awarding the crème de la crème in the chef community.
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Expansion plans for Bella Italia Cushman & Wakefield has been appointed to advise restaurant chain Bella Italia on its UK expansion to open up to 100 new restaurants in the next five years. Owned by Tragus Group, Bella Italia has built up a portfolio of 90 restaurants throughout the UK, in high streets, retail and leisure parks. A restructuring earlier this year saw Tragus sold by previous owners Blackstone, to Apollo Global Management, significantly reducing its debt burden and enabling £100m worth of funding to be secured for Bella Italia to continue its
major refurbishment and acquisition programme. Cushman & Wakefield will assist Bella Italia in acquiring 20 new restaurants a year in town centres and retail and leisure schemes throughout the UK. As well as new locations, existing venues will also take on a revitalised interior, a broader menu and a breakfast offer to ensure that Bella Italia is repositioned as the UK’s premier all-day Italian family restaurant brand. Thomas Rose, partner, head of leisure and eestaurants at Cushman & Wakefield, said: “Bella
Italia is extremely well positioned to execute an accelerated growth strategy. The refurbished and new build restaurants have certainly reinvigorated the brand and in the eyes of the public, who have responded positively. Bella Italia has a very broad appeal and we are pleased to be able to help bring the new-look format to popular retail and leisure schemes throughout the UK.” Nick White, managing director at Bella Italia, added: “We’re delighted to be working with Cushman & Wakefield on this next phase of expansion for
Domino’s announce interim results Domino’s Pizza Group plc has announced its results for the 26 weeks ended 29 June 2014. Financial highlights include a system sales increase of 14.9% to £375.0m (2013: £326.5m) and a continued strong operating margin, excluding Germany and Switzerland, of 21.7% (2013: 21.2%). Operating profit, excluding Germany and Switzerland, increased 15.3% to £29.8m (2013: £25.9m). Operating profit, including Germany and Switzerland, after exceptional items, was £24.3m (2013: £10.1m). Group profit before tax increased 10.1% to £24.5m (2013: £22.2m) with strong growth in like-for-like sales in their core UK and Ireland businesses (UK up by 11.3%, Republic of Ireland, in Euros, up by 3.2%, Germany, in Euros, declined by 1.7% and Switzerland, in Swiss Francs, up by 2.9%). Online system sales increased by 30.6% to £204.7m (2013: £156.7m) with online sales accounting for 69.7% of UK delivered sales (2013: 63.3%). Of this, 38.3% of online orders were taken through a mobile device (2013: 27.5%), report Domino’s. A total of 11 new stores opened in the period with one closure resulting in a total of 868 stores as at 29 June 2014 (2013: 825). The business created nearly 300 new jobs in stores, which is expected to rise to over 1,300 by the end of the year. Commenting on the results CEO, David Wild, said: "I am pleased to report a strong first half performance for Domino’s led by the sales results in our core market. We have now seen three successive quarters of double digit like-for-like sales growth in
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the UK. I am especially pleased at the continued success of our e- and mcommerce platforms showing how customers enjoy and appreciate the benefit of ordering on-line. We are investing further to drive this even harder. “Outside the UK, the ROI has continued its solid recovery and we have seen an improvement in Switzerland after a slow start to the year. Germany continues to be challenging, but we remain committed to our plans. “Looking forward, we plan to open 4050 stores in the UK this year as previously reported. I remain very excited by the Domino’s business and I am enjoying working with our franchisees and my team to build on our success.”
Bella Italia. It’s an exciting time for the brand as we open new sites and refurbish the core estate. Bella has a very broad appeal delivers a quality, value for money and authentic Italian experience and we’re looking forward to entering the next stage of growth with the support of Cushman & Wakefield.” Redleaf Ltd, led by Paul Bishton who has been instrumental in building a pipeline of new sites, will continue to support Bella Italia’s aggressive expansion plans, say the company.
New Papa John’s franchise aims to build success in Wellingborough Papa John’s has announced that new franchisee, Surinder Manesh, has officially opened the Wellingborough store in Northamptonshire. Entrepreneur, Surinder Manesh, now employs a store manager plus around 20 people in the outlet supplying Papa John’s pizza, known for its ‘better ingredients, better pizza’ philosophy. “I have always loved the Papa John’s product and decided that one day, I would like my own Papa John’s,” explained Surinder Manesh. “So far, I have been really impressed. The company’s training has been excellent and the head office staff have been supportive to help get the Wellingborough Papa John’s up and running. “Since opening we have had a great response from the local community and sales are very good. I am very much looking forward to continuing to build on our initial success by growing our customer base over the coming months and years.” Papa John’s is currently offering incentives for franchisees for new stores opening in Wales, The Midlands, North East, The North West and Scotland including a royalty break for stores opening before the end of 2014. The company says that it will also supply deals on equipment, plus marketing spend for the store opening launch. These deals are only available for 2014 and are limited, available on a first come, first served basis.
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Ticco Foods merges with Bindi GB
New signings for hitech food delivery platform Deliveroo More than 250 London restaurants have now signed up for Deliveroo - a webbased ‘table-to-door’ food delivery service that enables restaurateurs to make full use of their kitchen capacity – and increased revenues by up to 20%, report the company. Hailed as the next big thing in the capital’s burgeoning ‘sharing economy’ that has seen the arrival of hugely popular services such as Airbnb and Taskrabbit, Deliveroo allows customers to order food from their favourite independent and chain restaurants and have it delivered to their home, office, or anywhere they choose – while freeing restaurateurs from the expense and complexity of logistics. Deliveroo’s latest signings – Bea’s of Bloomsbury, Bird, Bubbledogs, Hummus Bros, La Bottega and The Juice Well – now have access to the hotly-tipped start-up’s proprietary technology and analytics. Each order is GPS-tracked and timestamped at every stage, reassuring both participating businesses and consumers that their delivery has maintained the highest quality and freshness out of the restaurant. Deliveroo was conceived as a means of enabling restaurants to generate incremental revenue from their existing menus without needing to handle ordering and delivery – or be distracted from serving in-house diners and already, restaurant partners have reported that working with Deliveroo can increase revenues by between 10 and 20%. William Shu, Deliveroo’s CEO, said: “This is an exciting time for our business. We’re expanding all the time in London, but after having received a round of ‘Series A’ funding totalling £2.75m in June 2014, we plan to open a Deliveroo international office later this year. Having quality names on our platform is important to us and we’re delighted to welcome the latest six restaurants listed into the Deliveroo family.”
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Ticco Foods Limited, one of the UK's specialist foodservice groups, has now merged with Bindi GB Limited, supplier of premium, authentic Italian desserts and gelato. The merger will result in benefits for both brands in terms of streamlining work processes, stock consolidation and greater clarity in the market place - which will in turn result in an improved service and increased range. The merger coincides with the commencement of a 10 year partnership with ACS&T Logistics to provide all storage and distribution services for Ticco Foods from July 2014. The service is through a new 25,000 square foot unit/premises at Calder Way, Colnbrook in Slough, which is four times the size of the previous site.
The operation will be the first time Ticco has outsourced both its warehouse and final mile delivery operations to a third party logistics provider. ACS&T Logistics, who has been providing Ticco Foods with logistics services for the past 18 years, will be responsible for the operation of the new facility, covering storage, picking and despatch for both retail and wholesale delivery channels. Jay Sanghera, managing director at Ticco Foods Ltd commented: “We expect these changes to create fantastic opportunities for the business, with long term benefits for building the Ticco brand and to accommodate future growth. We envisage significant growth by moving into our new facility, giving us the ability to expand our product range and offering further food categories to our existing customers.”
Real Italian Wine becomes Real Italian Wine & Food! On Tuesday, 11 November from 10 until six, Church House, Deans Yard, Westminster, in the heart of London, will again be home to what will be the fourth edition of the show. As in previous years, there will be a section dedicated to wines (www.therealitalianwine.co.uk), but this year with the addition of a new section dedicated to food (www.therealitalianfood.co.uk). The 2014’s tasting will be larger and even more interesting than its three successful predecessors, say the event’s organisers. Once again, there will be concentration on some lesser-known Italian regions such as Lazio, Calabria, Campania, Liguria, Marche, Puglia and others to come, all with wines and food
products of increasing interest for the sophisticated UK market. The wine section will have more than 50 producers and over 250 wines will await the visitors, and the new food section will have some 40 producers from all over Italy showcasing food delicacies. Of these, about a half of the producers will be looking for representation in the UK. Closer to the event, the organisers will provide information on a number of masterclasses that will be run during the day. The Real Italian Wine & Food is strictly for wine and food trade professionals only (to apply for advance booking by registering to attend, visit www.therealitalianwine.co.uk/iscrizione/?l ang=en).
Papa John’s brings pizza to the people! Papa John’s has announced it is hitting the road over the summer to attend various music festivals with a new ‘Mobile Papa’ unit. The bespoke trailer which is the brainchild of franchisee, Raheel Choudhary, who runs 16 Papa John’s in the London area, has already begun to ‘bring pizza to the people’ at several festivals with great success. “The new trailer is a branded and equipped, mobile version of a Papa John’s store, complete with fully trained staff ready to serve up our top quality pizza right to where it’s needed!” explains Anthony Round, business development manager, Papa John’s. “In the future, the mobile unit will also be made available to other Papa John’s franchisees, so will be on tour all around the UK soon and I know Raheel and his team are
keen to attend some of the major music festivals next year too. “We currently have well over 250 UK stores and Papa John’s has never been more popular. This innovation will enable Papa fans to buy their favourite pizza at events but also introduce our top quality product to new customers who may not have tried it before.”
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Ask Italian halfway to its target of donating £1 million Following the ASK Italian Summer triathlon, held on July 10th, the company says that it has now raised over £500,000 for Great Ormond Street Children’s Charity. The triathlon saw teams from ASK Italian restaurants across the country, as well as suppliers, friends and family, compete in a grand fundraising event, held at Dorney Lake in Berkshire – the London 2012 Olympic and Paralympic Games venue. Steve Holmes, ASK Italian’s CEO, said: “I have to congratulate all the participants, I know exactly how exhausting the hours of training were, never mind completing the event itself – but I’m delighted to announce that thanks to everyone’s fantastic efforts, we’re now over half way towards our goal of raising £1 million towards a new surgery centre at the hospital.” Three triathlon events were
held, and with local pride at stake, a team from ASK Italian in Glasgow took third place, narrowly beaten by teams from two of the restaurant group’s suppliers, Invigia and Breezefree. There was also an Individual Novice Triathlon, as well as an
New Cuppone pizza equipment catalogue Linda Lewis Kitchens (LLK) has launched an updated catalogue to showcase its latest range of Cuppone pizza equipment. In addition to a comprehensive range of electric and gas ovens, the catalogue presents a line-up of dough mixers and pizza presses, say the firm. Latest models to join the worldrenowned range of pizza ovens include Donatello - a new range of mid-priced models - and the Michelangelo (ideal for those restaurants looking for a highoutput, highly visible front-of-house solution, advise Linda Lewis Kitchens). In addition to providing in-depth product features and technical information, the new catalogue also extols the virtues of choosing the Cuppone brand (a ‘Why’ section is featured for every product which bulletpoints the key benefits, together with dimensions, outputs and cooking capacities). The brochure can be viewed online at http://www.linda-lewis.co.uk or copies can be obtained by contacting LLK’s customer services team on 0161 633 5797.
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Individual Sprint Triathlon. Donal MacIntyre was on-hand to help the athletes with their warm-up and fire the starting gun, and Chris Hollins handed out the prizes and joined in with the BBQ to round off the day. Sarah Norris, account manager
at Great Ormond Street Hospital Children’s Charity said: “We’re delighted to have ASK Italian’s continued support. The money raised by the ASK Italian Summer Triathlon will help to fund the hospital’s new surgery centre, due to open in 2017. The new centre will include brand new kitchen, dining and play areas for young patients and their families from across the UK”. ASK Italian is one of the UK’s leading casual dining restaurant brands, with over 110 restaurants throughout the country, driven by a passion for authentic Italian food and culture. With the help of expert friends (Theo Randall, Carla Capalbo and Adrian Garforth MW) ASK Italian has been discovering the best of Italian life, reflected in the menus and 100% Italian wine list and was named ‘Best Italian Restaurant’ in the 2013 Pizza and Pasta Association Awards.
Pizza Trading in new agreement with Dawn Farms Major trade supplier Pizza Trading has signed a new agreement with Dawn Farm Foods, a European supplier of cooked and fermented meat ingredients, enabling its wholesale division Sauce Direct to distribute the Dawn Farms foodservice range of pizza toppings into the UK independent wholesale market. Banbury-based Pizza Trading has worked together with Dawn Farms for over 20 years, with Sauce Direct mainly supplying the Co. Kildare-based company's fully certified Halal meat toppings to a wide range of wholesale and independent foodservice customers throughout the UK. Now, the two companies have extended the agency arrangement further to enable Sauce Direct to supply Dawn Farms’ branded range of products including pizza toppings, sandwich meats and other fully cooked protein components for use in sauces, salads and ready meal recipes and menu items with independent foodservice customers (all products are free of artificial colours and MSG). Ian Ritchie, sales director for Dawn Farms said: "We have enjoyed a long standing working relationship with Pizza Trading and are delighted to have set up this new agreement. It will allow Sauce
Direct to offer the complete range of the top quality Dawn Farms branded cooked and fermented ingredients to its targeted customer base for toppings in the UK." As a leading meat ingredients supplier to the foodservice and manufacturing sectors throughout Europe, Dawn Farms is a heavily export-focussed business with 80% of its output exported to 30 countries worldwide. The company enjoys close strategic ties with blue chip international foodservice, QSR brand and food manufacturing customers which it supplies with customised products. Pizza Trading was established in 1989 to service the independent pizza and foodservice sectors throughout Europe and has grown to become a key supplier to the industry. It established Sauce Direct as its wholesale division in 2001. David Page, the company's sales director, added: "We have long been recognised as a perfect partner to the pizza industry and are delighted to extend our relationship with Dawn Farms to distribute this popular foodservice range of products into the trade. "The agreement enables us to secure greater access to Dawn Farms' extensive, premium quality range of ready-to-eat meat ingredients for our growing number of customers in the UK."
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news Pizza Rossa reports successful first month’s trading Coming up to a month since Pizza Rossa opened its doors at 4-12 Whittington Avenue, Leadenhall Market, EC3, on 6 June, the company has already reported a successful start which is set to increase in the weeks to come, say the brand. Pizza Rossa specialises in gourmet-quality pizza al taglio – by the square slice – inspired by the street food vendors of Italy, and freshly baked in 90 seconds for the time-poor City workers who demand speed, but also quality. “With any new operation, and with a product made fresh every day, there is always the possibility that consistency may not be sustained,” says Pizza Rossa’s founder Corrado Accardi. “But as at today, we have not had a single complaint and we have served almost 5,000 slices of pizza, although we are only open Monday to Friday. We feel this is quite an achievement and speaks loudly about the quality, which is fast being aligned with foodies’ pizza.” Pizza Rossa also reports a high level of repeat business, and the instant conversion from sampling to sale, with footfall increasing on a daily basis. Pizza al taglio is an Italian urban concept embedded in the culture of city workers who want to eat quality, tasty, healthier food when time is short. It offers a delicious and healthier product, easy to eat on the go, conveniently available and served quickly – 90 seconds from ordering to eating it piping hot. The dough is proven for up to 24 hours, making it highly digestible, lower in gluten, yeast and salt than other pizzas, with no sugar or preservatives (sugar is usually added to the dough to speed up the proving process and prepare pizza more quickly). There is a choice of eight to 10 pizzas daily, different every day, and most vegetarian pizzas on the menu are under 300 calories per slice. Pizza Rossa’s claim to fame was that it was the biggest crowd funding success of the latter part of 2013, breaking the European record for a start-up through equity based crowd funding (two more venues are due to open in the months to come).
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Prosciutto di Parma month at Spaghetti House Known and appreciated world-wide, Prosciutto di Parma is a PDO (Protected Designation of Origin) product, meaning that it can only be produced and cured in the traditional production area near Parma, a small northern town in the Emilia-Romagna region of Italy. For their sell-out monthly provenance promotions, Spaghetti House chefs travelled to Langhirano, a small area in Parma, to visit Daniele Cremonesi of Prosciuttificio San Michele (Daniele and his sister are the second generation, running this artisanal operation with a small team of dedicated staff ). Here, the chefs sourced one of the best Parma hams of the area, which can be found on the Spaghetti House menu this month in all 12 Spaghetti House restaurants across London. Exuding passion for his prosciutti, Daniele Cremonesi said: “Prosciutto is a simple and very natural product, the only ingredients are pork and sea salt, mixed with years of understanding and a lot of patience. It takes at least 12 months to produce a Prosciutto di Parma.” At the end of the curing process, a fivepoint Ducal Crown is fire-branded onto the
ham under the strict control of the I.P.Q. Inspectors (the Ducal Crown is the guarantee of authenticity and quality, denoting the ham as a Prosciutto di Parma). The Spaghetti House seasonal menu in August features Tagliere di Parma (a wooden board of Prosciutto di Parma, sun blushed tomatoes, marinated olives, chargrilled artichokes, carta di musica bread, olive oil and balsamic), Indulge in Merluzzo con Parma e Salvia (roast cod wrapped in Prosciutto di Parma, sage and Marsala, broad beans, peas, baby leeks and heritage radishes) and Piadina di Parma e Mozzarella (freshly baked bubble bread with rosemary and sea salt filled with Prosciutto di Parma, melting mozzarella and roast vegetables).
SHORTS Eating out up 4%, says Horizons Consumers have been eating out more often this summer than they did this time last year. 71% of respondents to a new Horizons’ survey said they had eaten out at the end of July - a sign that confidence is returning to the sector, feel the researchers. The Eating OutLook Survey, conducted online by YouGov amongst 2,366 respondents, revealed that convenience (27%) and conviviality (26%) are the most frequently cited reasons for eating out amongst those who have done so. Increasingly, consumers report that they opt for meals out or takeaways because they don’t want to cook themselves (25%), are hungry (20%), or because meals out represent good value for money (17%). ‘Hidden food’ could help 5.8 million The UK could be losing out on 800 million meals from 'hidden food' which could help 5.8 million people living in 'deep poverty', according to food redistribution charity FareShare (who already provide over 12 million meals from this 'hidden food' source to tackle food hunger). FareShare, celebrating its 10th anniversary as an independent organisation this year, tackles food poverty through redistributing food surplus (within the food and drink industry) to charities and estimates that up to 400,000 tonnes of this food surplus is edible and in date and could provide 800 million meals (equivalent to 13 meals per person in the UK). BEIC calls for date stamping The British Egg Industry Council (BEIC) is calling on wholesalers to use British Lion eggs which ensure that the best-before-date is printed on their eggs to guarantee quality, freshness and food safety. All British Lion eggs are stamped with a best-before-date, but this is not a legal requirement. Many eggs sold by wholesalers, including those that are imported, often fail to display a date on the shell and are stocked on keyes trays, raising concerns about how operators can accurately identify the freshness of what they are purchasing. CST beefs up Gaucho’s back of house Call Systems Technology (CST), a UK supplier of on-site wireless communications systems for the hospitality industry, has secured the contract to supply Gaucho, the Argentinian steak house concept with its sophisticated ConnectSmart Kitchen® (CSK) automation technology.
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news CQS launches exclusive draught system Italian Poretti beer Continental Quattro Stagioni (CQS) is launching a new draught system for the Italian Poretti Beer. The new Poretti system is the first of its kind in the North of England and Scotland, claim the company, and offers customers an alternative to Peroni or Moretti systems. An additional benefit is that it does not need the additional supply of CO2 Gas as with other systems. The new beer is a generously hopped 5.5% ABV lager style beer and comes in 20 litre recyclable pre-set refrigeration temperature PET kegs. The first installation of the new draught Poretti beer took place at il Pavone Italian Restaurant, located on the ground floor of the iconic Princes Square Shopping Centre in Glasgow in early June. Poretti beer has been brewed by Birrificio Angelo
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Poretti in Valganna in Lombardy since 1877, a location chosen specifically for its pure alpine waters, a fundamental ingredient in the production of this top quality beer. “Birra Poretti is a fantastic quality product and we are delighted to be able to supply it to our customers via a new draught system that maintains the beer at the perfect temperature,” said Sandro Bevilacqua, vice chairman of Continental Quattro Stagioni. “Its installation in the Princes Square Shopping Centre unites cutting edge technology with historic architecture without looking out of place. The system is clearly visible to the general public and looks amazing. I am sure that this draught system Poretti will prove very popular.”
Crosta & Mollica relaunch ready to top pizza Crosta & Mollica’s ‘Ready to Top’ Pizza Crust with a fresh tomato sauce has been re-launched with a brand new box design and contemporary colourful graphics, bringing to life the Altogether Italian brand proposition and visual identity, say the company. Available across 140 Waitrose stores nationwide from the end of June, the simple clean box design and newly adapted logo has been designed to ensure attractive onshelf visibility and stand out appeal. The redesign by Figment, which includes a specially created web site (cmkitchen.net), is being supported by a proactive PR and marketing campaign to enhance brand engagement and leverage commercial opportunities. Crosta & Mollica founder, James Orr, said:“The brand redesign certainly grabs the imagination of our customers with an invitation to become a pizza connoisseur and experiment with exciting toppings.
“We had been trying for a long time to import the right product to meet growing consumer demand within the grocery sector in terms of great quality and provenance. In Italy it is all about the importance of the dough whereas in the UK it’s all about the topping. “Our product ensures retailers are getting a quality and authentic product whilst allowing consumers the freedom to experiment with their favourite toppings – and at the same time bring a taste of Italy into their own homes. Up until the launch of our pizza bases, there has never been anything really authentic of equivalent in UK supermarkets.” The wood fired ready to top pizza base is made with natural yeast and very slowly proved to develop a fuller flavour. The rested dough is stretched and shaped and then prepared in a wood fired oven.
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The Pizza Pasta & Italian Food Industry Awards 2014 A fabulous gala dinner awaits on Thursday, 13 November 2014 when the pizza, pasta and Italian food industry gathers in London at the Lancaster London Hotel in Hyde Park. AWARDS DAY The day will already have been an action packed one for the finalists in this year’s Pizza Chef of the Year Award and those entering the Pizza Art Competition. These two competitions will have their live final in the Lancaster London Hotel in the afternoon, then it’s a quick change from chef whites to black tie for the PAPA Awards Dinner in the Westbourne Suite. Celebrated Italian chef Aldo Zilli will have a very busy day. Not only is he judging the afternoon’s competitions and presenting the evening awards, but he’s 12
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Overall Supermarket Section Sponsor
Overall Independent Section Sponsor Official beer sponsor
also designed the menu for the dinner and will be keeping the kitchens ship shape for service. The dinner is a great opportunity to network with buyers, distributors, chefs, proprietors, marketers and more, and many tables of 10 and 12 have already been taken. To ensure that your business is represented, and to take advantage of the opportunities it can bring, book now! After dinner and the presentations, it’s all aboard the sensational soul train show of the year - from soul’s heady Sixties origins, steaming, non-stop, through to the present day, with Soul Legends. August 2014
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papa industry awards 2014 JUDGING PAPA won’t name names or give dates and venues where judging takes place, but here’s a little insight into how it’s done. Judging for this year’s awards takes place over the summer and early autumn when PAPA will be sending a team of people out to give independent reports on restaurants and retail outlets across the country. Their aim will be to view outlets from the customer’s perspective and to report back to the main judging panel on what they find. All judges will be bound by confidentiality agreements. To ensure that there is absolutely no bias in judging, all those involved on the main judging panel are excluded from entering awards or having strong links with those entering. Furthermore, at least one panel member will be a representative of the PAPA Secretariat to ensure fair play. The Panel will also come together to taste and test the products, marketing campaigns and retailers offerings for all the awards. The Panel, made up of experts from across the board will be scrutinising entries and their comments and feedback will be available after the awards. Judgement is nigh! Restaurants vying for the chain and independent restaurant and delivery awards have sent in vouchers – these have already been sent to PAPA judges and you can expect your visit soon. But the time to enter is fast running out – the deadline for entries is 1st September. Here’s an overview of the categories. Do you think you’ve got what it takes? Get your entries in NOW!
THE AWARDS
Overall Operator This lifetime award will be presented to an individual, company or organization who the judges consider deserves recognition for the contribution made to the industry. Nominations should state simply why they should be considered for this award.
www.papa.org.uk
Pizza Restaurant Chain of the Year Award This award will be given to the pizza restaurant chain (a business with more than 10 restaurant sites) which the judges consider to have done the most in the last year to develop their business and which sets a standard for others to follow. For the purposes of the awards, a pizza restaurant is defined as one where pizza forms the main focus of the business. In assessing entries the judges will be focusing particularly on standards in terms of product, service and overall atmosphere. Judging will be done by a central panel of industry experts who will consider market data, submissions from entrants as well as reports from independent ‘mystery shoppers’ who will visit a sample site and report on the restaurant from a customer’s perspective. What to send in: Your entry should include a brief note saying why you think the business deserves to win, data on demonstrating the businesses success plus a voucher for a meal for two to be used by the ‘mystery shoppers’. Please also include a list of locations which can be visited.
Pizza Restaurant Platinum and Gold Awards These awards are given to independent pizza restaurants (businesses with 10 or fewer sites where pizza is the predominant item on the menu) that set a standard for others to follow. In assessing entries the judges will be focusing particularly on standards in terms of product, service and overall atmosphere. Platinum awards will only be given if one or more restaurants is exceptional. Judging will initially involve entries being assessed on the material submitted and those short-listed will be asked to provide a voucher for a meal for two which will be used by ‘mystery shoppers’ who will report on the restaurant from a
customer’s perspective– a copy of their reports will be available to entrants after the awards are presented, on request. What to send in: Your entry should include a brief note saying why you think the business should win, a copy of the menu and photographs showing the outside, the customer area and preparation areas (with preparation underway).
The Italian Restaurant Platinum and Gold Awards These awards aim to identify the best in genuine Italian restaurants in the UK. To this end they will be presented to specialist restaurants where the food served is rooted at the heart of Italian cuisine and which offers a genuine taste of Italy and experience. Judging: Those judging these awards will be looking for restaurants (whether independent or chains) which set a standard for others to follow. Judges will be focusing particularly on standards in terms of menu choice, food quality, service and the ambiance of the restaurants that enter. Platinum awards will only be given if one or more restaurants is exceptional. Judging will initially involve entries being assessed on the material submitted and those short-listed will be asked to provide a voucher for a meal for two which will be used by ‘mystery shoppers’ who will report on the restaurant or chain from a customer’s perspective a copy of their reports will be available to entrants after the awards are presented, on request. What to send in:Your entry should include a brief note saying why you think the restaurant or chain should win, a copy of the menu and photographs showing the outside, a voucher for a meal for two for the ‘mystery judges’, customer area and preparation areas, (with preparation underway). If your entry is for a chain, please provide a list of sites which can be visited by judges.
Independent Pizza Delivery Store Award This award aims to recognise the independent operators who are successfully driving their businesses in the delivery/takeaway sector. Judging: Those judging this award will be looking for an individual operator (up to 10 stores) who sets a high standard in terms of the overall operation – from customer service and food quality to delivery. What to send in: Entries will be initially assessed on the material submitted, which should include a brief note saying why you think the business should be considered for an award, a copy of the menu and photographs showing the business premises, the preparation areas (with preparation underway). Entrants should also outline any marketing/promotion initiatives undertaken in the last year as well as details of their success. All those short-listed in this category will also be asked to provide a voucher for a meal for two which will be used by independent judges who will order a delivery and report on it from a customer’s perspective - a copy of their reports will be available to entrants after the awards are presented, on request. The winner of this award will receive £1000 worth of customer discount vouchers* for their business from JUST EAT and the Gold Award winner will receive £500 worth of customer discount vouchers*. *Please refer to terms and conditions on the entry form.
Pizza Delivery Chain Award This award aims to recognise the chain operators who are successfully driving the delivery/takeaway sector. Judging: Those judging this award will be looking at chains (more than 10 stores) which set a high standard in terms of their overall operation – from customer service and food quality to delivery - and which are positively driving the market. Details of the overall performance of the business in the last year will also be required. Those short-listed will also be 13
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papa industry awards 2014 asked to provide a voucher for a meal for two which will be used by the ‘mystery shoppers’ who will order a delivery and report on it from a customer’s perspective - a copy of their reports will be available to entrants after the awards are presented, on request.
Frozen Supermarket Pizza Retailer Award This award aims to recognise those supermarkets who are actively driving the frozen pizza sector of the market. All retailers are automatically considered for this award. Judging: The judges will consider data on volume and value growth, promotional activity, innovation and general category development. What to send in: Retailers are asked to complete a short questionnaire and to briefly state why they should be considered for the award.
Convenience Store Pizza Award This award aims to recognise those convenience store retailers who are actively driving the convenience pizza sector of the market. All retailers are automatically considered for this award. Judging: The judges will consider data on volume and value growth, promotional activity, innovation and general category development. What to send in: Retailers are asked to complete a short questionnaire and to briefly state why they should be considered for the award.
CHEESE
Chilled Supermarket Pizza Retailer Award This award aims to acknowledge those retailers who are actively driving the chilled pizza sector of the market. All retailers are automatically considered for this award. What to send in: Retailers are asked to complete a short
questionnaire and to briefly state why they should be considered for the award. Judging: The judges will consider data on volume and value growth, promotional activity, innovation and general category development.
Pasta Retailer Award This award aims to recognise those supermarkets which are actively driving sales of pasta. All retailers are automatically considered for this award. Judging: The judges will consider data on volume and value growth, promotional activity, innovation and general category development. What to send in: Retailers are asked to complete a short questionnaire and to briefly state why they should be considered for the award.
Manufactured Pizza Product Award This award aims to encourage new product development in the pizza market by rewarding those who are striving to develop the market through innovation and recipe development. This category is open to any product launched within the 12 month period leading up to the closing date of 1 September 2014 and which is still on sale at the time of judging. Products short-listed for this award will be presented to a panel of judges for sampling.
Three separate awards will be presented within this category under the following headings: • Best new ‘everyday’ pizza product • Best new ‘indulgent’ pizza product • Best new ‘innovative’ pizza product What to send in: Initially written entries should be submitted stating the category being entered and supported by details of the product, when it was launched, its retail price and data showing its performance.
Manufactured Pasta Product Award This award aims to encourage new product development in the pasta market by rewarding those who are striving to develop the market through innovation and recipe development. This category is open to any product launched within the 12 month period leading up to the closing date of 1 September 2014 and which is still on sale at the time of judging. Products short-listed for this award will be presented to a panel of judges for sampling. Two separate awards will be presented within this category under the following headings: • Best new retail pasta product • Best new catering pasta product What to send in: Initially written entries should be submitted stating the category being entered and supported by details of the product, when it was launched and data showing its performance.
New Product or Ingredient Award This award aims to recognise those suppliers who are developing/sourcing new equipment, products and ingredients for use by manufacturers or restaurant/delivery businesses. The judges will be looking for innovative ideas which can positively benefit the market. What to send in: Entries should state details of the products being entered and explain the benefits they offer to the manufacturer/restaurant etc. Those short-listed in this category may be invited to submit samples (or make presentations) for judging in the autumn.
The Pizza and Pasta Marketing Award This award is aims to recognise successful marketing and promotional initiatives by businesses operating in the UK pizza, pasta and Italian food industry. This award is open to all those involved in the market, including suppliers. Judging: The judges will consider the material supplied. What to send in: Entries should provide details of the marketing/promotional activities undertaken with, where appropriate, examples of marketing/promotional material. Details should also be provided to show the results of the activity.
The Award Qualifying Period is
1st September 2013 to
31st August, 2014 AWARDS CLOSING DATE 1st September 2014
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2014 Reserve your place for a great party night out with music, singing and dancing until 2am
At the The Pizza, Pasta & Italian Food Industry Awards Dinner
Lancaster London Hotel, Hyde Park On Thursday 13th November 2014 DINNER BOOKING FORM (please complete and email back to Pam Sainsbury on pam@jandmgroup.co.uk)
To book your place at the PAPA Awards Dinner, please complete the following: Contact name . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Business name . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Draw in aid of
Dress code: Black tie Bar opens: 19.15pm Dinner called 19.40pm
Starring
Address . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .............................................................................. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Post code . . . . . . . . . . . . . . . . . . . Tel. No . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fax No . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Email . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . I wish to book: . . . . . . table(s) of 10 places at the 2014 PAPA Awards Dinner at £2250 + VAT . . . . . . place(s) at the 2014 PAPA Awards Dinner at £235 + VAT per place Please note that all bookings made and invoiced must be paid for prior to the event. Cheques should be made payable to PAPA. Alternatively, payment can be made at the time of booking by completing the section below. A receipted invoice will be forwarded upon completion of booking.
Credit Card Payment Card No . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Valid from………/………. Expiry date. . . . . . . . . / . . . . . . . . . Name on card
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3 digit Security . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . No. . . .on. .reverse ..............
Post code……………. House No…………….. (for security purposes only) No refunds can be made if cancellations are made within 20 days of the event and any cancellations before this time will be subject to a 25% cancellation charge. Please email completed form to pam@jandmgroup.co.uk or post to: Pam Sainsbury, PAPA, Association House, 18c Moor Street, Chepstow, NP16 5DB.
from: Featuring timeless hits n Pickett, Luther lso Wi , wn Aretha Franklin, James Bro rry die Floyd, Edwin Starr, Ba Vandross, Sam & Dave, Ed Jacksons, George Benson, White, The Four Tops, The vie ons, Kool & the Gang, Ste Martha Reeves, The Emoti s and many more. Wonder, The Pointer Sister year: ional soul train show of the It’s all aboard the sensat ing, am ste . . s. gin ady Sixties ori embarking from soul’s he ’s ne ryo eve .via . y. present da non-stop, through to the cs. ssi cla e nc da Eighties favourite Seventies and
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www.papa.org.uk
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Deadline looms! Chefs are getting set to design their 2014 pizzas, and the deadline for finalised recipes in the Pizza Chef of the Year 2014 is 1 September 2014. The sponsors’ products in each of the four categories will be delivered in the coming days to pizza chefs taking part up and down the country, meaning that it’s now over to the contestants to set about experimenting with flavours and designing the unique creations that will set the trends for pizza consumers in 2015. This year the Pizza Chef of the Year competition will have four categories, including a blind tasting of a classical ‘Margherita-style’ cheese and tomato pizza. As always, there are five heats across the country. The final will also feature a Pizza Art competition. THE COMPETITION There are four categories, each centred on a sponsor’s product and you are required to show innovative use of the sponsor’s product in your design. Free samples of the sponsors’ products will be sent to entrants for experimentation and design. Entries can be made into all four categories (up to two in each) but entrants must enter at least two of the four categories. Judges will be looking for presentation, commercial viability, innovative use of the sponsor’s product and of course, flavour.
Bel UK Boursin Cuisine Pizza Chef of the Year With a sophisticated taste and rich texture, Boursin is a deliciously creamy premium cheese available in a variety of flavours. The versatility of Boursin adds a subtle extra dimension to your cooking. It melts smoothly, mixes easily with other ingredients, hot or cold, and gives a creamy bite to classic dishes.
Whitworth Bros Vivo Italian Style Pizza flour Pizza Chef of the Year By popular request, we have introduced a blind tasting category sponsored by Whitworth Bros. Entrants are required to enter a cheese and tomato “Margherita-style” pizza. 18
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Vivo, Italian Style Pizza Flour is made from high protein hard wheat and is milled to give a flour that will produce a firm, strong dough. Suitable for all types of bases – will produce thin and crispy, or crisp crust and a chewy crumb for that authentic Italian pizza taste.
Beacon Foods Candy Garlic Clove Pizza Chef of the Year Hand selected Spanish garlic cloves that have been caramelised to a gorgeous golden brown and fantastic candy sweet flavour with a soft texture that melts in your mouth. Perfect for garlic lovers and hated by vampires.
Tulip SuperTops Pizza Chef of the Year SuperTops is the market leading and longest established brand of ingredient ranges on offer to the professional caterer. Developed to provide consistent high quality, without excessive fatting/cookng out, each topping is designed for use in high temperature ovens. A one-stop shop for all your meat ingredients includes pepperoni, salami, ham, pork, bacon, beef, meatballs and chicken. JUDGING Written entries will be selected by a panel of judges to go forward into one of five regional heats. In these live bake-offs, entrants will prepare their pizzas for judging and each of the four category winners will go forward to compete in the final on Thursday, 13 November 2014, at the Lancaster London Hotel, Hyde Park. A panel of experts in the Pizza industry led by Italian celebrity chef, Aldo Zilli, will judge the final. The winners of each category and the Overall Pizza Chef of the Year Award winner will be announced at the Awards Dinner, on the evening of Thursday 13 November 2014, and they will receive £500, a trophy, considerable publicity and the prestige that this competition confers.
The Pizza Art Award 2014 What’s involved? This competition will appeal to all the artists among you. Can you create spectacularly artistic works in the medium of pizza? Do you see Marilyn Monroe in your cheese topping? If so, we want to see it. Take a photo of your creation and send it in to us. You may send in up to three different entries. There will be an online public vote to decide the finalists who will re-create their designs live at the Pizza Chef Final on 13 November 2014 at the Lancaster London Hotel. The winner will receive the plaudits, a trophy and a cheque for £500. Judging The judges will be looking at the aesthetic aspects of the pizza only – the visual art. Some entries will be best represented cooked and some uncooked so a taste test will not form part of the judging. There are no restrictions on ingredients used or the image represented. Entries will be judged by our panel of experts, led by celebrity chef Aldo Zilli (Aldo Zilli is an award-winning celebrity chef and restaurateur who specialises in Italian, vegetarian and seafood cuisine. One of nine children, he was born in the small seaside town of Alba Adriatica in the central Italian region of Abruzzo, having first learnt Italian home cooking from his mother in Italy and then at catering college). How to enter Photos of entries should be sent to pam@papa.org.uk no later than 1 September 2014 for an online contest with a public vote.
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papa industry awards 2014
How the PAPA Awards are judged The Pizza, Pasta and Italian Foods Association Awards Dinner, known to all as the PAPA Awards, has become a key annual event for everyone in the industry. It’s awaited with keen anticipation by those inline to possibly win something, as well as by many who just enjoy the fact that it’s a great party. Getting the balance right between these two aspects is not always easy, but it is important that the show is kept squarely on the road to fairly meet the aspirations of everyone who comes to the event. Here, PAPA’s PR manager, Gethin Evans, explains how the awards are judged. Fairness As the PR manager for PAPA, I know that one of the most important factors that PAPA has always placed on the awards has been the fairness and integrity of the judging. Emphasis has long been on trying to find the most equitable ways of assessing entries - something that is not always appreciated when the results are announced. Of course there is no perfect way of judging such a diverse range of awards. No matter how much we strive to find better solutions – and we are always open to suggestions – there is always the risk that we may miss something and there will always be people who question our decisions. However, I do believe the systems and approach we take is now as robust as it is ever likely to get. So how do we reach our decisions? To understand the way awards are judged, you need to look at judging panels as well as the individual categories and how these are assessed. Firstly, there is no single judging panel. There is an overall panel which takes an overview of all the awards and directly judges some key elements, such as the various product awards, but much of the judging is these days done by separate specialist panels. The overall judging panel generally comprises four independent people with knowledge of the industry but with no allegiances to particular businesses. They are also selected to ensure a balance of knowledge between the foodservice and manufacturing sectors and they always include an independent judge. All the judges in the awards are required to sign a confidentiality agreement. Restaurant and delivery categories In the various restaurant and delivery categories, as these entrants are scattered across the UK, it would be impossible for an individual judge to visit every one of these, so we have developed a network of regional judges to do these ‘Mystery Shopper’ visits for us. These are people with knowledge of the restaurant sector but with no direct involvement with the businesses. Each site is visited and the judge completes a report to accompany the entry information. At the end of this process, which takes place
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over about a month, all the judges take part in a conference call to discuss the relative merits of the sites they have visited and to decide which entrants deserve recognition. Where there are disagreements or uncertainties, a second visit to a site may be made by a different judge. This system of judging has evolved over the years and has shown to be the best way of trying to assess large numbers of entries across a wide area.
Pizza Chef of the Year A slightly different approach is taken to judging the Pizza Chef of the Year Award, which again involves regional entries. In this case, there are generally five regional heats which makes judging complicated. To make this work as well as we can, entrants are asked to submit their recipes for pre-judging as there is a limit to the number we can cope with at each heat. These recipes are initially judged blindly in consultation with the sponsors – so they do not know who has submitted the entry. The finalists from this process are then invited to attend a heat to make up their recipes in front of a panel of judges. This panel may vary from location to location but comprises people from the industry, including chefs, NPD (new product development) people and some of the sponsors. As well as the flavour and quality aspects of each creation, the judges are also looking for each product to be commercially viable and showcase the category sponsor’s product. The winners of each regional competition are then invited to the final in London where a separate panel of judges from the industry assesses each entry and makes the final
decisions. This panel is made up of experts from the industry, including at least one buyer from a major retailer, and the judging is done openly in front of an audience. Indeed anyone can attend the final to see how it works. Retail awards A more formal structure is applied to the judging of the various retail awards. Indeed, a lot of work has been done since the last awards to develop a more structured judging system based on facts rather than information provided by the entrants. The new judging forms also provide a score guide so that entrants can see how the points are being awarded. While inevitably some parts of the award have to be based on information provided by entrants, as much as possible we seek to base the judging of these awards on factual data rather than opinion. Kantar data is, for example, used to assess the relative performance of each entrant. In an ideal world, we would like to present the awards in this category based entirely on independent data sources but have so far not found a sufficiently robust independent source to rely on entirely. Product awards In the case of the product awards, entrants are asked to submit samples for judging which results in a mammoth tasting session by the overall judging panel. While this is being managed slightly differently this year to control the volume of sampling required, it inevitably involves the consumption of a huge number of products, each of which has to be weighed up against its market position, price and commercial viability. While there will always be questions about judging and why one business has won over another, I do believe we have arrived at systems that go a long way in achieving balanced and fair judgements across all sectors of the awards. Of course it will always be difficult to compare absolutely a site in Exeter with one in Glasgow, say, or two pieces of equipment aimed at completely different sectors of the market, but we have to do our best to make fair decisions based on the best information we have available to us.
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“
If I was looking to open a high street
retail pizza business today and needing
sound advice and information, PAPA would be my first point of contact Maurice Abboudi RED HOT RESTAURANTS LIMITED
”
tel: 01291 636333 web: www.papa.org.uk www.papa.org.uk
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marketing
Marketing
methods
Successful marketing is a vital component of a successful restaurant or takeaway/delivery business, particularly in these competitive times. As we outline here, Papa John’s are very active in offering marketing support to their franchisees, and Just Eat’s UK marketing director has some top tips. Help for franchisees “When it comes to running a franchise, we find that the one part of the business where franchisees often need the most help with is the promotional aspect of marketing,” says Anthony Round, business development manager for Papa John’s. “Starting any new venture can be a little daunting but at Papa John’s we provide comprehensive training to ensure that franchisees are up and running quickly and smoothly. The promotional campaigns we run create a stream of customers from day one and we have a dedicated marketing team at head office focused on helping franchisees to generate initial and on-going custom. “One of our favourite ways to ensure new stores create a ‘buzz’ in the local community is to open with a ‘pizza party’ where we support the franchisees financially to give away free pizzas. Getting locals involved in the fun and enabling them to sample the product in this way means we rapidly have people recommending Papa John’s to friends and family.” Jo Boland, a Papa John’s franchisee who opened her Plymouth store last year comments: “Our official opening was marked with a ‘pizza party’ where 200 pizzas were given away following a complete re-fit of the store. I couldn’t believe it, it was so busy that people were
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queuing to the corner of the street to try out the pizzas! Because the Papa John’s pizzas taste so great, people were quickly coming back for more! The store was twice as busy as expected. “The marketing support and training provided by Papa John’s was second to none. Although I have a background in the industry, the training, including
The Papa John’s Bishops Stortford opening with town crier, Andy Stevens.
computer training covered every angle. The head office staff have also been really helpful. I needed to work closely with the Papa John’s team to completely re-fit the store, and they were always there to help and would answer any questions at the drop of a hat. During the official launch I had all the support I needed and Papa John’s also sent a senior staff member from head office to
Papa John’s comes to Wellingborough - mayoress Lora Lawman and mayor Graham Lawman join franchise owners Surinder Manesh and Avtar Basra.
help on the day. “We have a young family too, so financial security is important, and the launch needed to be a success. Papa John’s supported us with some of the cost of our opening offers to guarantee the new venture got off to a great start. They are genuinely invested in my success and I am impressed.” As part of their current incentive deals that Papa John’s are running to help new franchisees, the company are offering £10K towards store opening marketing for stores opening before the end of 2014. This covers a variety of marketing activities during the first six months after opening with activities tailored to the needs of individual stores. This might include the launch party, advertising, help with promotional press work or supplying posters and leaflets for display and distribution, suggest Papa John’s. However, say the brand, new store opening promotion is just one part of the on-going marketing role which their team undertakes. “As well as looking at gaining new customers, we are also looking at helping franchisees generate repeat business with various initiatives such as our hugely popular Papa Rewards scheme,” explains Anthony Round. “Once enrolled, customers earn Papa Rewards points for every order and can claim a free
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marketing large pizza with up to three toppings when they have earned 25 Papa Rewards Points.” Needless to say, sponsorship is also key when it comes to brand awareness and in 2013, for example, Papa John’s became the official pizza partner of the Football League, aligning their marketing activity with the nation’s number one sport. In March this year, Papa John’s report that they also became the official pizza partner of Newcastle United for the rest of the season. “We created an exclusive offer for Newcastle fans to get half price pizzas every time Newcastle scores twice in a match. This deal creates a win-win situation and this clever marketing promotion enables us to support fans and our franchisees alike,” adds Anthony Round. “When it comes to promoting Papa John’s, over the years we have honed a successful formula for store openings which ensures our franchisees get off to a great start. Then, in addition, association with leading organisations in the field of sport and clever initiatives like our Papa Rewards Scheme have enabled the company to grow rapidly and we now have more than 250 stores in the UK with new outlets opening all the time.” Papa John's is currently one of the largest pizza companies in the world, with more than 4,450 stores worldwide and is rapidly expanding in 36 markets around the globe. The company report that they are currently offering further incentives for new stores opening in Wales, the Midlands, North East, the North West and Scotland, including a royalty break for stores opening before the end of 2014. The company says that it will also supply deals on equipment, plus marketing spend for the store opening launch. However, these deals are only available for 2014, and are offered on a limited, first come first served (further information can be found at www.papajohns.co.uk/franchise). A powerful platform Just Eat claims to currently operate the world’s largest online market place for restaurant delivery. Based in London, it is now active in 13 countries
www.papa.org.uk
Just Eat’s Lucy Milne
around the globe and its revenues in 2013 were £96.8 million. There are currently over 36,000 takeaway restaurants within the Just Eat network, which uses proprietary technology to offer an efficient on-line ordering service. The brand has also won multiple marketing awards, including a 2013 Sabre award for Best Guerrilla Marketing. Lucy Milne is the UK marketing director of Just Eat, now a leading online takeaway service in the UK, and in today’s competitive marketplace, feels that standing out from the crowd, as well as building and retaining a loyal customer base can be hard. However, an effective marketing strategy can go a long way to doing just that, securing customers and revenue. “At Just Eat, we strive to offer value and drive consumer awareness to each and every one of our partner restaurants. Last year, we increased the average number of weekly orders to each of our partner restaurants by 20%,” says Lucy Milne. “We do this by providing the marketing power, platform and expertise that allows the smallest local takeaway to compete with the biggest national chains and also by providing restaurants with an online presence giving local customers even better access and visibility of the marketplace. The following is what we here, at Just Eat. would recommend businesses bear in mind.”
tried your service otherwise. At Just Eat, we’ve enabled our partners to use a customer special offers tool, which lets owners put a special offer on their menu any day of the week, free of charge. This tactic is especially effective at increasing orders earlier in the week, when consumers are less likely to order a takeaway. Use branded merchandise effectively The power of branded merchandise, such as branded signs, takeaway containers and staff clothing, are a great way of maximising your brands presence throughout the customer experience. Jointly branded merchandise, which can be purchased cheaply through Just Eat’s Partner Shop, will not only raise the restaurant’s own brand presence but will also inform customers that you’re partnering with a service that enables online and mobile ordering, so the restaurant is more likely to be front-of-mind whenever the customer is next thinking of ordering.
Upselling pays off ‘Upselling’, which involves adding related products to a current sale and making it convenient for customers to buy them, still isn’t used enough. This is stunning considering how it can deliver a clear increase in sales. Simplicity is the key for this. Customers are unsurprisingly more likely to go with decisions they find easier to understand, so make sure the addition is logical. For example, a pizza menu should clearly offer extra toppings. It’s about helping the customer make the best possible decision. This can be a very effective tactic, however do bear in mind that too much upselling can be seen as pushy, so make sure there is a certain degree of subtlety to the process. Reviews can boost your reputation for good food The best marketing strategy is always built on a quality product which will provide a great reputation and drive word of mouth from customers. There are more than two million
Boost orders with special offers Special offers and deals are a great way of attracting new customers who may not have
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marketing customer reviews on our site, and we find that the restaurants rated highest for customer service, quality and speed of delivery, receive around three times more orders than average. By exceeding your customers’ expectations, you’ll encourage them to come back to you again and again, and refer you to their friends. Menus are great marketing tools, so make the most of them! Despite the move to online, printed menus are still important to a food delivery business, takeaway or restaurant. Here are some quick menu enhancement tips to ensure they are the best marketing tool possible:
• An image speaks 1000 words. People buy with their eyes, so choose appetising and high quality images. • Less is more. The most effective menus are the most simple. On average, customers make buying decisions within three seconds, so make sure your menu is clear and uncluttered. If you have lots of dishes on offer, consider a larger sized menu (perhaps B4 or A3). • Try the doormat test. In a competitive local market you need to stand out from the crowd. Grab a number of your competitors’ menus along with your own and throw them on the floor, as if
they’ve just come through the letterbox. Which one would you pick up? • Pick a good strap line. To support photography, make sure you have a memorable and snappy strap line. Something like ‘the finest and freshest ingredients’ or ‘Italian Hot, Italian Quality’ can be a great hook for customers. Ensure you reflect your business aims and spirit through this line. • Seal the deal. Be straight to the point – make sure it’s clear to the customer that they can order now by mobile, online, or on the phone. A good menu should highlight this point.
ePOS technology can enhance your marketing strategy Many restaurants are using Electronic Point of Sale (ePOS) systems to centrally manage orders, operations and staff levels. This technology is becoming increasingly inexpensive and is growing in popularity in the restaurant sector. The data they generate can be used to gain a better understanding of customers’ preferences, which can then be used to focus marketing strategies in the right areas and plan special offers at the right time to increase orders. One of the services Just Eat provides, for example, to restaurant owners is an ePOS solution tailored to the needs of the restaurant sector.
App assistance Olive Pizza Kitchen has been providing freshly cooked pizza in Walton-on-Thames for several years now, having become renowned for providing its customers with the luxury of a rustic pizza created with passion and from scratch from the hands of a master but at a very competitive price. With a choice of over 30 toppings, diners are always assured of choice, as well as getting a freshly-made product that has been cooked to order. However, in an already highly competitive market, over the years Olive Pizza Kitchen reports that it has seen more and more entrants into the marketplace, and although it has managed to retain the majority of its customer base through the quality of the product it provides, the business was also very keen to adopt a customer-facing technology that would help them stay current and relevant with their customers in order to generate increased engagement, repeat business and new clientele. Always looking to be at the forefront of technology, Olive Pizza Kitchen say that they could see the growth of the smartphone and the use of app’s in people’s everyday life. A mobile phone is now used for organising all aspects of life from booking trips and cinema tickets to online shopping and ordering food. In fact, this relationship with our phones is only going to increase as we see babies swiping at TV screens and then wondering why it doesn’t move! feel the outlet. “By having our very own app we saw this as a chance of being in everybody’s pocket,” said a spokesperson for Olive Pizza Kitchen.
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“Traditionally mobile apps were seen as something that only major brands and large companies were able to have. This was because of huge development costs and the need for a large customer base for the app to be viable. “However, this is changing with the advent of ‘off the shelf’ apps which can be customised to each individual restaurant. App4food, for example, has developed a flexible mobile app framework that provides us with a bespoke branded app, giving us control over its design and continued development but at a very affordable cost.” The mobile takeaway ordering service offered through the App4food service has proved to benefit both Olive Pizza Kitchen and its customers. Being able to order at their leisure, at any time of day, and to choose their preferred collection or delivery time, has for one thing helped to provide a more bespoke service to Olive Pizza Kitchen’s customers. “If my customer is sitting at home on a Friday evening, wondering which takeaway to order, then a message from me can help to increase the likelihood of them choosing us! Perhaps more importantly is how the
app helps us with the marketing element,” say Olive Pizza Kitchen. “The back office element of the system allows the sending of push notifications, text messages and email, keeping customers up to date with any latest offers or specials. We are also able to send tailored messages through content management of the user database, for example - a message to everybody who has a birthday in the following month. “App4food have continued to work with us, we see them on a regular basis to discuss our app and how it is working, as well as possible ways to get more out of it, which is all part of the service.” Coming soon to their app will be a ‘loyalty card’ functionality which will reward customers and generate incremental business, say App4food. Whilst these types of programs have existed in card form for a long time, there are only so many cards you can keep in your purse/ wallet at one time, and we have all had the disheartening experience of the losing of these cards! However, an app with loyalty card functionality can prevent this from happening.
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promotion
Pizza Direct to launch New Website and Showroom Kitchen Pizza Direct, our business started in 1986 supplying ingredients for the preparation and cooking of pizzas, and then later added essential catering equipment suited to meet the demands of various catering outlets, in which to make and prepare a wide range of dishes. Today, Pizza Direct are now one of the top leading suppliers of pizza equipment in the UK and specialise in the supply of high quality catering equipment to companies up and down the country and across Europe. Every product that Pizza Direct stock has been carefully selected and our wide selection of ovens and other abundant catering related equipment represents what we believe to be the best that is available on the market right now. Along with Pizza Direct’s wide
variety, our prices are among the most competitive in the industry and all items are delivered in the shortest time possible. In addition to our low prices that we offer on a wide range of products, we can also arrange leasing contracts at very attractive rates. Pizza Direct provide alternative methods of contact to suit every person’s situation, as customers can either order over the telephone, through the website or simply pop in to our warehouse and showroom in Bolton, Greater Manchester, and order direct from our wide range first hand. A look through the Pizza Direct’s website (www.pizzadirect.co.uk) will give a general overview of the type of products that we deal with including major famous brands, such as: Blodgett, Pitco, Lincat, Archway, Blue Seal and many
more. If you require another brand not mentioned, feel free to contact us through our various different contact details to discuss your personal needs and requirements and we will provide the best service and professional advice that there is to offer. Pizza Direct are the number one UK retail dealer for Blodgett Conveyor Ovens, which are the leading pizza conveyor ovens and cannot be beaten for energy efficiency and overall quality which a long performance time making it a machine you can rely on for years to come. Our quality assurance procedures ensure that all the equipment we provide is safe and reliable, and our comprehensive warranties are put in place to give all our customers peace of mind.
In our continual effort to improve our customer service Pizza Direct will be launching a new kitchen show room coming soon, which will allow our customers to see the equipment and test selected lines before they purchase, making Pizza Direct one of the few places in the country where the customer will be able to see an on selected line. We are also about to launch a new improved website with a range of new features making it a more flexible shopping experience.
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profile
Ciociaria The widespread availability of Italian food in the UK and not least the more recent, gathering trend for dishes that are inspired by, and represent, the different regions of Italy could make you think that there are no more regions poised to be ‘discovered’! Nothing could be further from the truth, however, when, within regions and even between neighbouring Italian towns and villages themselves, there are different interpretations, new dishes and ingredients to be found. Could the Ciociaria area of Lazio be just such a place? Healthy insight Is it perhaps because the Ciaciaria region itself is not to be found on a map that it is not well known? Needless to say, the people who live there are certain about its characteristics and cuisine, even if there is dispute over the actual range and extent of its terrain (for the most part accepted as being predominantly in Lazio, but including a small part of Abruzzo). This particular area of Italy is not far from Monte Cassino, and includes places such as Picinisco, from where many Italians left in order to emigrate to England and Scotland in nineteenth and twentieth centuries.
Close to Rome, and therefore popular with city types in search of a refreshing weekend break, one of the area’s most wellknown claims to fame is the spa town of Fiuggi (picture below). This immediately gets the visitor, whether tourist or more commercially-minded Italian food ingredients hunter, thinking along the lines of how food is very much part of an overall trend for health and wellness these days (the town having already given its name to a famous and mineral-rich brand of spa water that is noted for its natural healing properties). Therefore, for the recent, inaugural promotion of the food, as well as the health spa and agriturismo potential of this ‘secret’ region, an In Country ‘True Experience’ event was organised in
May of this year by a combination of Italy’s food and travel promoting organisations (including TTG and Sana Terra). During this five day celebration and event, representatives from both sectors from across Europe and further afield were invited to attend so as to be able to gain a true insight into what Ciociaria has to offer. The In Country event offered attendees the chance to not only visit some of the food producers themselves, but also provided allocated time for face to face business meetings and workshops whereby the individual local companies could request to see representatives from the incoming countries they were interested in exporting to. There was also an on-going producer fair and exhibition where it was possible to talk with producers and taste a selection of various typical products of the region (and from slightly
further afield in Lazio too). Needless to say, many of the producers were small-scale, possibly unable to cope with big orders, or yet to be aware of what’s required to market, then ship, their goods to say, the UK market. However, the whole nature of the event did place emphasis on offering a very good
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profile
One of the many informative demonstrations at the In Country fair.
The making of a lemon infused olive oil dressing (suitable for accompanying salads, carpaccio, meat, fish and some desserts) at Azienda Agricola Amicone.
Pecorino cheeses at Agricola Pacitti in Picinisco.
opportunity to get an insight in to the food and drink of this region, ensuring that an attendee would leave fully immersed in the gastronomic trends and potential
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of an area that has yet to become overly commercialised. Ideas and creativity on the part of the producers abounded, such as flavoured olive oil makers and jams and tapenades of all flavours and hues. Another producer was successfully making a natural and artisan chocolate and hazelnut spread with the capacity to rival some of the more big brands. But what he was looking for was someone able to cope with a fresh and seasonal ‘glut’ of production once a year, as opposed to being in a position to offer a continual, preservative and additivecontaining supply year round. Ciociaria staples So what should you be looking out for in Ciociaria? Cheese (notably ricotta, precorino and mozzarella), wine (Cesanese DOC, a dry red that is little known out-
A relatively new restaurant launch in the UK influenced by the Ciociarian cuisine heritage of its founders is L’Osteria del Tempo Perso in Edinburgh (the owners, brothers Matteo and Marco Iacobelli, are two chefs are also a behind a successful restaurant of the same name in Casalvieri, Lazio in Italy).
with the boundary of the area and that has been traditionally made for home consumption), meat (pork sausages small salami and smoked hams) and home-
made pastas (fettuccine being mostly associated with the Ciociarian table). Olive oil too – the golden ‘Rosciola’ – is another of the area’s well kept secrets. The mildness of the climate and nature of the ground there enables a number of olive varieties to be grown. Rosciola extra-virgin olive oil is a superior olive oil, and a traditional crop of the northern Ciociaria. It is characterised by a dark green colour that is slight opaque due to its unfiltered state and is its low acid content that helps to makes it a top quality, healthy oil. The area’s wine is also not widely known, but in 1996 the Frosinone province in which Ciociaria lies was granted IGT status (the designation of protected geographical indication), and by 1973 the Cesanese wine had already been granted DOC status (denomination of controlled origin). The producing towns for Cesanese include Piglio, Acuto, Paliano and Serrone. Two other notable DOC wines are also associated with the area, and in particular the Comino Valley – the Attina Cabernet and the Attina Red. There is also the Passerina, a pure white wine which has also received the IGT denomination, but that is not as renowned.
Ciociaria (pronounced cho-cha-ree-a) Ciociaria is the name given to a traditional region of central Italy spanning part of Lazio and a small part of Abruzzo. In particular, the name is thought to derive from the ciocia (plural ciocie) – the traditional sandal/slipper-type leather footwear that used to be worn in this region in times gone by. The film La Ciociara (“The Woman from Ciociaria”) starring Sophia Loren was set against the 1944 Battle of Monte Cassino.
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cheese
Italian
cheeses The plethora of authentic Italian cheeses now available, and being marketed, to the UK’s retail and foodservice channels means that ingredients suppliers, ready meal creators and restaurateurs can offer that all important element of authenticity via promotion of the gastronomy of the Italian regions. Strong reputation “Italy’s reputation for producing wonderful cheeses is well deserved,” comments Richard Thorpe, development director at The Cheese Warehouse. “So it’s hardly surprising that cheese figures so prominently in so many of the country’s national dishes. But the growth of interest in ‘world cuisine’ means the popularity of those same dishes has spread well beyond Italy’s national borders and its ex-pat community. There are countless pizza and pasta creations on the menu wherever you look, and nowhere more so than here in Britain. “That’s why it has become increasingly important for us to respond to demand for authentic Italian cheese. Where once mozzarella represented by far the largest proportion of our Italian cheese sales, it has now been joined by almost a dozen other varieties, and we’re being increasingly asked to provide these in any number of formats. Not just a full range of different grates, but slices, shavings, cubetti, ribbons, batons and more.” The regions Each Italian region is associated with particular cheeses – something consumers are far more aware of these days – and so offering the opportunity for operators to tap into the potential of regional Italian dishes.
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By focusing on the trend for authenticity, and despite the recent increase in milk prices across the EU, Continental Quattro Stagioni (CQS, www.continentalfood.co.uk) reports that it has continued to outperform the market with sales of its mozzarella and Grana Padano increasing 20% year on year (one of the reasons the company feels that it has been able to grow its business in response to the downturn). Much of its mozzarella is used by the pizza market - both takeaway and restaurant - and it is these customers who have increased the volume of their orders as consumers seek out value for money options for their leisure time, say CQS. “Our mozzarella sales reflect the increase in demand from our Italian customers. Consumers want to be able to have the occasional treat or meal out and Italian food can offer great value for money. Whether it is a
A Parmigiano Reggiano, Parma ham and basil pizza.
takeaway pizza to share at home or a plate of pasta with a glass of red wine in their local restaurant, it all means that the demand for our cheese has increased substantially,” says CQS’s sales director in Scotland, Paolo Veneroni, who has some recommendations and suggestions based on his own company’s particular range of Italian cheeses. “Another way to maximise profits is to look at adding value to menus is by creating something new and different that will appeal to potential customers. Those restaurant goers who are not on such a limited budget are avid enthusiasts of the latest ‘new’ thing. “With that in mind we have introduced a fabulous cheese that meets the needs of those chefs and restaurant owners. It’s called Burrata - a lovely fresh Italian cheese made from mozzarella and cream.”
Burrata cheese is a spun paste dairy product, whose origins are rather recent - similar to mozzarella - yet with a softer and creamier consistency. It came into being in the Bari province, during the early decades of the 1900’s and nowadays, it is considered one of the most tempting specialities of the Apulian dairy products. Burrata cheese is handprocessed, firstly by creating a spun paste bag which is later filled with a creamy stuffing made of hand-torn mozzarella paste and cream, called stracciatella. The stuffed bag is then carefully closed and the product is ready to be packaged. Burrata thus looks like a shiny and smooth white sphere and its net weight can vary from 100g to 300g. Notably, Murgella Burrata cheese won a Gold Award at the World Cheese Awards 2010 (November 2010, Birmingham), placing it first among the cheeses in its category. “The best way to appreciate our Burrata cheese is to eat it as is, or with a drizzle of extra virgin olive oil and basil leaves. However, it is also fantastic in a salad, served with rocket, olive oil and bread or as a topping for a pizza,” suggests Paolo Venerini. “Although slightly more premium in price than a quality, standard mozzarella, Burrata offers the restaurant owner a way to add value to his, or her, menus. As consumers are constantly looking for innovation and the next ‘new’ thing, we believe that they are August 2014
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cheese Granarolo Group at Nantwich Show A good place to see and taste a variety of cheeses is the annual Nantwich Show which has become synonymous with speciality cheeses, and draws an Italian presence too. With origins dating back to 1897, the show reached a record number of 4,268 entries last year, and has now been expanded to 80,500 square feet to be able to hold the exhibits from all corners of the world. This year, Granarolo S.p.A. (which claims to be Italy’s number one Italian milk and dairy group) took part in the show’s International Cheese Awards - the largest cheese show in the world – held on the 29 and 30 July 2014. The company exhibited their entire range of European dairy products, with the focus being on their Granarolo, Yomo and Yomino brands in particular. Their Italian soft cheeses include mozzarella, ricotta, mascarpone Granarolo, and their Italian hard cheeses include Grana Padano PDO, Parmigiano Reggiano PDO and Pecorino Romano Granarolo PDO. Their foodservice dairy products range features cooking cream, melting cow cheeses, single serving and sliced cheeses, as well as frozen mozzarella. The Granarolo Group already operates on the British market with Granarolo UK, a subsidiary of Granarolo International, founded on December 2013 to export Italian cheese to the United Kingdom and Ireland (the Italian cheese imports sector in the
happy to pay a premium price for meals featuring the Burrata cheese.” In terms of the ubiquitous cheeseboard, CQS say that they are encouraging a less traditional approach. Instead of sticking with the usual British Cheddar, Stilton and Caerphilly, they say that they have now devised an innovative Italian cheeseboard that will give restaurant goers the option to try some new and exciting cheeses. “Gorgonzola, for instance, is one of the world’s oldest blueveined cheeses. This cheese is mainly produced in the northern Italian region of Lombardy. Gorgonzola itself is a town and area south of Milan and the cheese takes its name from the town. Unskimmed cow’s milk is used while preparing the cheese. This cheese has crumbly and soft texture with a nutty aroma. It can have a mild to sharp taste depending on its age,” explains Paolo Venerini. “Then there is Asiago Pressato a cow's milk cheese, produced 30
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United Kingdom and Ireland accounts for around 192 million euros, and the British market is the second in Europe for soft cheeses and the third for hard cheeses (Grana Padano and Parmigiano Reggiano). Granarolo UK handles the import and distribution – through all the main distribution channels – of fresh Italian cheeses (mozzarella, mascarpone and ricotta) and seasoned cheeses (Parmigiano Reggiano, Grana Padano and Pecorino). With the leverage of its ‘Made in Italy’ excellence, and the careful supervision of the entire production chain, participation in the Nantwich Show meets the objective of presenting the group’s range of speciality products in order to boost the development of the business in European markets, say the company. Indeed, add the company, their participation in the Nantwich Show and the International Cheese Awards in Cheshire, England, is part of a commercial development plan which envisages a presence in various international trade fairs during 2014 with the aim of supporting the process of internationalisation that the company launched in 2011 through acquisition and partnership operations, both in European markets and worldwide. The Granarolo Group - a main player in the Italian agri-food sector - consists of two different organisations that have synergy - a
only on the Asiago plateau 1000 metres above sea level in the foothills of the Alps. The cheesemaking tradition in the provinces of Vicenza and Trento dates back more than a thousand years. Traditionally, it was made from sheep's milk but today it is produced from unpasteurised cow's milk. Asiago Pressato has a smooth texture and is made with whole milk and matured for a month and sold fresh as a softer, milder cheese.” CQS’s cheese range also includes Provolone Piccante - an Italian cheese made from cow’s milk whose origins lie in Southern Italy. “Today, the major production of Provolone takes place in the Po valley region, particularly Lombardy and Veneto. Provolone Piccante is aged for more than four months and has a sharper taste than other types of Provolone,” explains Paolo Venerini. Taleggio - a smear-ripened Italian cheese named after the
consortium of milk producers (Granlatte that operates in the agricultural sector and produces the raw material), and a joint stock company (Granarolo S.p.A. which processes and markets the end product and has eight production sites scattered across the entire country along with two production sites in France). The Granarolo Group is therefore an important milk production chain in Italy, directly owned by a producers’ cooperative and bringing together around 1,000 dairy farmers, and backed up by an organisation to collect the milk from the farms with 70 lorries and 1,200 vehicles for the daily distribution of 750,000 tons/year to more than 60,000 sales outlets where Italian families buy Granarolo products. To ensure that their products reach the customer with the high quality they expect, both the raw materials and the finished products are analysed daily in their own laboratory, report the company, and in addition to their own analysis, they also rely on external quality controls performed by internationally recognised certifiers guaranteed by the International Food Standard (IFS) Certificate, the certificate of the British Retail Consortium (BRC) and the EU organic food certification (CCPB). Since 2002, the quality management of their production process has been ISO 9001 certified.
caves of Val Taleggio – also offeres potential “It’s one of the oldest soft cheeses produced every autumn and winter. During cheese making, the acidic milk is brought to the lab, and kept on the wood shelves in the chambers as well in caves according to tradition,” says Paolo Venerini.“In order to prevent mould infestation, the cheese is washed with a ‘brine’ of water and salt once a week. The maturation takes six to 10 weeks forming a thin crust. The cheese has a strong smell, but its taste is relatively mild with an unusual fruity tang.” Grana Padano Grana Padano is one of the few cheeses that can possibly compete with ParmigianoReggiano, feel CQS. Created by the Cistercian monks of Chiaravalle in the 12th century, it is still made throughout the Po River Valley in north-eastern Italy. The cheese is made from unpasteurised, semiskimmed cow’s milk and generally aged for two years.
At the end of the cheese making process, Grana Padano develops a firm, thick and deeply straw-colored rind protecting the fragrant, dry, flaking interior. Grana means ‘grainy’ in Italian which is reflected in the fine granular texture with an intensely sweet flavour. As Grana Padano ages, the flavours become pronounced, savoury and complex, and the texture becomes more crumbly. Parmigiano Reggiano Parmigiano Reggiano cheese, known as ‘Parmesan’, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago. Totally natural - it’s the only cheese that has such an extensive maturation which improves the nutrition, aroma and taste – it is the use of raw milk and the richness of natural ingredients that make this cheese a unique and superior product (it takes 15 litres of milk to produce one kilogram of cheese). The minimum maturation time August 2014
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cheese SUCCESSFUL COMBINATIONS Gorgonzola • Fresh Farfalle with spinach, Gorgonzola and walnuts. • Fig, prosciutto and Gorgonzola pizza. • Gorgonzola and pine nut risotto. Asiago Pressato • Fennel and orange salad with mixed greens and Asiago Pressato. • Penne with Swiss chard and Asiago Pressato. • Farfalle with chicken and Asiago Pressato sauce. Provolone Piccante • Leek cannelloni with lemon thyme and Provolone Piccante. • Provolone Piccante Arancini with thyme and basil aioli. • Cutlets stuffed with Provolone Piccante. Taleggio • Steak tartare burger with Taleggio. • Watercress soup with Taleggio crostini. • Taleggio fondue with ciabatta. Grana Padano • Pan fried chicken in a Grana Padano crust. • Linguine with Grana Padano. • Orzo with courgettes and Grana Padano. for Parmigiano Reggiano cheese is 12 months, but only when it reaches approximately 24 months of age, is it at its best. As well as having fantastic nutritional qualities, it’s easy to digest and is high in calcium. Parmigiano Reggiano cheese is a PDO (Protected Designation of Origin) product. PDOs are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano cheese can only be produced in designated areas of Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River. The area, the natural 32
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PARMIGIANO REGGIANO AND ROSEMARY POTATO WEDGES Serves 4 Ingredients 3 large potatoes, washed 2 tbsp oil 2.5 tbsp chopped rosemary 70g grated Parmigiano Reggiano Black pepper Method • Preheat oven to 200oC • Slice potatoes into wedges and toss in oil • Mix together rosemary, Parmigiano Reggiano, a good pinch of black pepper and add to the potatoes, mixing to give a good coating • Roast in the oven for 40-50 minutes or until cooked through and golden brown • Serve sprinkled with more Parmigiano Reggiano and rosemary
feed, and the high quality milk with no additives are what makes Parmigiano Reggiano unique. The history of this ‘King of Cheeses’ dates back to at least 1200AD and today, Parmigiano Reggiano is still being handmade by small artisan dairies with the same care and dedication that was shown 800 years (www.parmigianoreggiano.com). Helpful innovation Whilst mozzarella itself has long been used in Italian cuisine, in recent times the well-known Italian brand, Galbani®, has introduced a number of innovative products to the market, helping to make the creation of authentic dishes easier than ever. “Specifically developed for use on pizzas, Galbani Mozzarella Cubetti consists of small cubes of the finest Italian mozzarella that can simply be scattered across the base for consistent coverage. The low moisture content makes for an attractive, even melt, giving a smooth flavour to perfectly complement accompanying toppings, whilst the pale colouring and distinctive elastic stretch adds to the authentic Italian experience,” explains Galbani brand manager Sarah Lucking. Packaged in 4x 2.5kg packs to protect the contents from clumping, Galbani Mozzarella Cubetti comes in practical rigid plastic trays, meaning the product can be taken straight from the
fridge to the preparation area, and meaning no chopping or slicing. As an alternative to cubes, Galbani Optima offers the same authentic Italian taste, say the company, but is pre-grated, giving great surface area coverage thanks to its extralong strands. “For chefs looking to appeal to increasingly sophisticated consumer palates, Galbani Dolcelatte is a good option. Made exclusively by Galbani, Dolcelatte is a smooth and creamy blue cheese that offers a milder alternative to more powerful blue cheeses. Thanks to its sweet and delicate flavour it lends itself perfectly to everything from sauces, pies and tarts to salads and potato dishes – and is also an ideal choice for a cheese board,” Sarah Lucking continues. BEEF FILLET WITH A DOLCELATTE CRUST Serves 1 Ingredients • Beef fillet • Fresh breadcrumbs • Galbani Dolcelatte® • Chopped chives • Wild mushrooms • Diced red onion Method 1. Season and sear the beef fillet in a hot pan, before setting aside to rest.
2. Mix the breadcrumbs, Dolcelatte® and chives together to form the crust. 3. Place the crust on top of the beef fillet and bake for around 8 minutes in a hot oven. 4. Remove the beef fillet from the oven, and allow to rest. 5. Saute the onion and mushrooms, seasoning to taste. 6. Place the crusted beef fillet on the plate, and spoon around the mushrooms. 7. Garnish with watercress, and serve. Hugely versatile, ricotta and can be used in both sweet and savoury recipes, suggest Galbani. Its delicate taste lends itself well to everything from ravioli, cannelloni and risotto through to cheesecakes and tarts, and it is the perfect alternative to cream cheese, suggest the brand (Galbani® Ricotta is available in 2 x 5kg bags, or 8 x 250g and 4 x 1.5kg tubs). GALBANI RICOTTA & ROCKET PESTO RISOTTO Serves: 4 Ingredients • 200g Galbani Ricotta • 300g Risotto rice • 500ml vegetable stock • 100ml white wine • 140g diced onion • 100g Président butter • 100ml olive oil • 60g rocket • Sea salt • Milled black pepper Method 1. Place the butter in a thick bottom pan on the stove and melt. 2. Add the onion and cook without colour, until soft. 3. Add the rice and cook for a few minutes, again without colour. 4. Pour in the wine and reduce by half, then add the stock a little at a time. 5. Season with salt and pepper and once the rice is just cooked, stir in the ricotta. 6. The risotto should now be loose and creamy, at which point place it into a pasta bowl. Blend the rocket with the olive oil, drizzle over the risotto and serve. More recipe ideas can be found at www.lactalisfs.co.uk/galbani
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Welcome Italia 2014 announces trade programme for buyers Welcome Italia, the event that claims to be the only show that brings together food, wine and the excellence of Italian cuisine under one roof, has announced an action-packed trade programme specifically for buyers and food and beverage professionals. Trade day This event is organised by the Italian Chamber of Commerce & Industry for the UK and the collaboration of Sagitter One, Hospitality Consultancy Company. Welcome Italia is also supported by FIC-UK, Federazione Italiana Cuochi UK Delegation (Italian Chefs Federation). On Friday 26 September, buyers looking for new, quality food and drink in the run up to Christmas will have the chance to meet over 60 exhibitors from all over Italy and taste the many regional specialities on show. After formally opening the show, the President of the Italian Chamber for Commerce & Industry for the UK - Leonardo Simonelli-Santi - will introduce the Italian Hospitality Awards, recognising those establishments which stand out in valurising the image of the Italian restaurant outside Italy, thereby helping to guarantee the high standards of the Italian hospitality, and enhancing the Italian gastronomic culture. A workshop and tasting will follow from Amaro Montenegro, one of Italy’s most fascinating drinks, made from over 40 aromatic herbs and distilled in Bologna. The brand will hold an educational tasting to show the versatility of this aperitif-digestif. An attention-grabbing panel discussion will also invite buyers to share in some of the hottest industry topics, chaired by a number of top guest speakers, before celebrity chef Francesco Mazzei of L’Anima restaurant will spring into action with his
cookery demonstration and tasting. The trade day will conclude with a buffet for buyers and invited media. What’s new? EVVIVO ARTISANAL PANETTONE Just in time for Christmas is an artisanal panettone that blends taste with well-being. Is there such a thing as a healthy panettone? The answer is yes, with Pandolia, say its creators - a special recipe with extra virgin olive oil that contains 70% less saturated fats and simple sugars in low quantity compared to a traditional panettone. The extra
virgin olive oil comes from selected Italian growers, and adds vitamin E and precious polyphenols to the indulgent recipe. The range also includes panettone made with fresh goat’s butter for a balanced and tasty recipe. AMARO MONTENEGRO One of Italy’s most fascinating drinks, Amaro Montenegro (Italian for bitter) is anything but bitter. Rather, it’s a stimulating herb-based digestif which is gaining popularity in the UK. Distilled in Bologna, it is made using over 40 herbs and is a most versatile drink, great as an aperitif
ITALIAN FOOD MARKET IN THE UK According to figures compiled by the British Italian Chamber of Commerce, the export value of Italian food and beverages to the UK in 2013 (+0.8% compared to 2012) is £2 billion. Organic food sales have grown 10 times in the past decade and in 2012, organic food sales were equivalent to £1.64 million. The UK is ranked in the top five worldwide market destinations for Italian food and beverage exports.
with ice, as a digestif on its own, topped up with hot water and drank hot instead of coffee or used in cocktails. First made in the 19th century, it is named after Princess Elena of Montenegro, and today it is linked to the healthier, adventurous outdoor life. CAFFAREL The purest expression of high quality chocolate tradition from Piedmont, Caffarel will be introducing its Giandujotto characterised by its rich taste and unmistakable boat shape, it is a famous and renowned product in Europe. A true creation of the confectioner’s art, Giandujotto is unique in its combination of cacao, sugar and Piedmont’s PGI’s hazelnuts, and offering a sweet and velvety taste. LA FRAIOLA PASTA This producer will present a range of very unusual pasta, including Tagliatelle flavoured with garlic, chili, tomato and basil, truffle, saffron – but also with black carrot, cocoa and coffee! Trying is believing, say the company, when you give your taste buds a whole new sensation. How to register Trade visitors should register on www.welcome-italia.co.uk/ index.php/it/progettobuyer/programma-buyer. When? Trade day: Friday, 26 September (1 pm to 5 pm) Where? Royal Horticultural Halls, The Lindley Hall, Elverton Street, London SW1P 2QW
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Speciality & Fine Food Fair 2014 The UK's free to attend B2B showcase of fine food and drink Speciality & Fine Food Fair (incorporating Speciality Chocolate Fair) will take place at the Olympia Grand Hall in London from Sunday, 7 September to 9 September 2014. More to see With expanded exhibitor space, this year's fair is expected to be bigger and better than ever before with producer numbers on target to exceed 650, say the event’s organisers. Speciality & Fine Food Fair has become a must-attend event for the fine food and drink sector and is all about building real relationships with artisan producers and suppliers, celebrating the heritage, quality and passion of good food. More than 12,000 buyers and industry professionals are expected to attend and there will be 1000s of food and drink products, ingredients and new ideas with appeal to retailers, hospitality providers, wholesalers and foodservice operators. Cibo italiano Speciality & Fine Food Fair is an opportunity to not only see the latest food and drink products from UK artisan producers, but Italian ones too, as well as learn from top chefs in the Fair’s live demonstration theatres and keep up to date with the current flavour trends, concepts and ideas. The Italian style of cooking is now an integral part of the British food scene and there promises to be a selection of Italian producers and distributors at the show, bringing a Mediterranean feel to the fair. Districts of Italy is a representative agency of Italian food, wine and oil producers, and cheese, pasta, olive oils and cured meats and charcuterie all feature in their portfolio of products. They will be exhibiting on stand 933. 34
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"We sell products produced by family-run companies, where you have a face to match with the brand of the products,” said Districts of Italy’s sales manager, Marcello Fiorita, who will be in attendance to showcase their range of high-end Italian products. When asked if consumers are demanding authentic Italian food, he told us: "The question is out of Italy, and sometimes even in Italy - what is authentic Italian product? Is an Italian flag enough, is ‘made in Italy’ enough? Is the name of a famous ‘type’ of product on the label enough? Confusion is a big risk here, and everywhere. Consumers need to know more about how to recognise a good Italian product - we need time and experience. “We also need to increase the choice and type of food the counter has, to have more than one cheese, one ham, one mozzarella etc. So rotation of the offer by seasons, by region and by products can be a good way to create the curiosity you need when you look at a deli counter and decide what to have for the weekend! If a retailer wants to sell Italian food, they need to have some Italian flair and knowledge on the other side of the counter." Valentine Foods is a new business and is the UK distributor of the brand Biagi, produced by La Dispensa di Campagna. They will be launching to the trade at the exhibition on stand 990. Donatantonio will also be showcasing their Lupetta range on stand 454. Lupetta is a brand of authentic Italian ingredients featuring Cherry Tomato Sauce and Semi-Dried Cherry Tomatoes from Sicily, San Marzano
Tomatoes DOP from Campania, Balsamic Vinegar of Modena PGI and ’Nduja paste, a spicy pork spread from Calabria.
Q&A With Sarah Valentine from Valentine Foods Q. How did the business start and which markets are you targeting? A. We have always had a passion for fabulous foods and spent time in Italy and Spain in particular. So we were looking for a company from either country who we felt we had an affinity with. We decided on the La Dispensa and the Biagi brand. It's a great family firm with a real passion for the produce that they grow and the products that they manufacture. Q. Does Italian food have a large presence in the speciality retail market? A. Italian food is one of the largest sections in the international foods category of most retailers, but unfortunately some of the major FMCG brands have devalued the category over the years. With the Biagi brand, we want to bring to the market a range of products which hold true to Tuscany's food heritage. Q. Are there any challenges you face targeting this market sector and fitting into the UK market generally? A. As in many areas, quality or value engineering within the food industry is reducing quality, to hit certain retail price points - but there are still those more discerning customers who want better quality foods with ethical credentials. This is where we come in! Q. How can retailers maximise sales of Italian food in their retail outlet? Where should it be positioned in the retail outlet? A. Customers expect to see it as either part of an ‘International Foods’ area or as a meal occasion solution, so merchandise Italian sauces, pastas, oils together - along with recipe cards. Help to create the inspiration to cook some fantastic dishes. Q. How should Italian food and drink be integrated into restaurant menus? A. Italian food and drink can sit comfortably on most restaurant menus, but if you are going to offer it, it needs to be done correctly. Pasta should be al dente, not a soggy stodge, sauces should be fresh and taste of tomatoes (not sweet and sickly), and don't drown the pasta with too much sauce!
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Regionality Simon Bell, Donatantonio’s CEO, commented:“Italian food already has a large presence in the speciality retail market, yet significant potential remains for future growth. Firstly, there are many Italian speciality foods that remain largely undiscovered by UK shoppers. Although ‘Italy’ as a brand is well-known and trusted, the concept of regionality - where each region has specific products, food and cuisine - is currently not a focus in this market and therefore little understood by consumers. The result is the prevalence of the view that Italy has a national cuisine, when this is simply not the case. “Regionality has formed the basis of the launch of our new range, Lupetta, and this is unique to the current market across one range of store cupboard essential products. The quality of the Lupetta products, obtained by selecting the best each region has to offer from producers we know well, matched against an
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‘affordable’ price structure, is central to the brand. The clean and modern branding also contrasts with the slightly dated designs of more established Italian brands - indicating to consumers the new approach Lupetta is taking and providing deli owners with the building blocks for modern and eyecatching in-store displays. We have also been stringent in ensuring the range responds to a selection of key consumer trends."
Simon Bell also has ideas on how retailers can maximise sales of Italian food and drink in their outlet. "One activity I am sure many retailers have already explored is holding small tastings on-site at their stores. This not only gives retailers a chance to speak to
Register Visitors can now register for free to attend via the show website at www.specialityandfinefoodfairs.co.uk Date Sunday 7th September Monday 8th September Tuesday 9th September
Opening Times 10.00am - 5.30pm 9.30am - 5.00pm 9.30am - 5.00pm
News on products, people, speakers and businesses will be regularly updated via the social media channels. Engage in the buzz @Speciality_Food and @SpecialityChoc using the hashtags #SFFF14, #SCF14 and #FoodHero.
shoppers in more detail about the product, the region it comes from and how it can be used in recipes, but also gives the customer that all important opportunity to try before they buy,” he told us. “In an age where thrift is far more fashionable (and sensible) than frivolity, shoppers will value this understanding of the product they are buying. Be creative with the themes of these events. As well as Italian regionality, also offer your customers a Christmas planning evening, say. Provide creative ways that the products can be used in the festive season. Throwing in a glass of mulled wine won’t hurt either! “Being able to tell the backstory behind a product also reaps wonders in delis. If customers can put a face or name of a producer to a product, this will boost confidence in its origin. Where you position the products, will depend on what you know works for the area you operate in. “Talking is how we keep up to speed with the fast-paced nature of the speciality food sector talking to our stockists, talking to consumers and talking to those who really have their finger on the pulse on the Italian food scene, such as our in-house chefs. It is only by visiting a large selection of speciality stores and talking to people about what they are experiencing that you can build a picture of the multifaceted speciality retail market and devise solutions and tools which really respond to these concerns, demands and trends."
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Leave your manners at the door There’s a new Italian on the block – Scarpetta (www.scarpetta.me) - offering hungry Londoners authentic classic Italian cuisine at a fast pace. Southern flavour This new casual dining concept, which opened in early July, offers fresh pastas from the regions of Southern Italy, famed for its culinary tradition where food and agriculture are embedded in people’s sense of identity. The outlet’s pastas are made with semolina flour, making them lighter and healthier. Other ‘on the go’ gourmet Italian dishes are offered in a trendy yet authentic artisan setting that places an emphasis on all natural ingredients. Its two founders, and friends, are Uberto Jasson D’Oria and Patrick Philion. Uberto is the driving force of Scarpetta’s daily operations and is no stranger to the industry. He grew up on his family’s farm and restaurant in Puglia which has been in his family for generations. Patrick Philion, who grew up in Parma, an Italian culinary hub, looks after the financial aspects and growth opportunities of the business, given his background in investment banking.
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“Though we are introducing a new type of healthy fresh pasta we are really trying to emulate the reality of Italy’s local food communities whereby growers and artisans tirelessly work together to perfect the product overtime. My farm, the local flour mill and the family of our artisan pasta maker have one mind when it comes to pasta. And we are excited to bring to London the product of so much hard work,” says Uberto Jasson D’Oria. Scarpetta’s pasta maestro is Michele Fiore, has arrived fresh from Puglia. With three generations of knowledge, his job is to make the pasta from scratch using high protein durum wheat flour which gives it its unique taste and health benefits. Michele, who has run his own artisan pasta shop in Bari (Pastificio) for 25 years, works from a specially designed workbench where customers and diners can watch his skill and talent in action. Scarpetta’s menu has been created by chef Pierluigi Sandonnini who trained under Three Michelin-starred chef, Gualtiero Marchesi, the father of modern Italian cuisine in his native Italy. Pier is well versed in contemporary Italian cooking, characterised by its simplicity and the use of the very freshest of ingredients. “I believe our customers’ palates have moved on compared to when I started cooking in London. We are all trying to be healthier, and hey, we have to work in the afternoons, no pisolino (napping)! So I aim to create a lighter version of traditional popular dishes whilst maximising the taste,” says Pierluigi Sandonnini. Scarpetta says that it aspires to become synonymous with healthy Italian eating, basing much of its wide and varied menu on the Mediterranean diet of fresh fruit and vegetables, high-quality grains and hearthealthy olive oil. All Scarpetta’s food
concentrates on the freshest seasonal ingredients. Each dish served - whether it’s melt-in-the-mouth pasta, flavour packed super salads, nutritious soups or just-baked focaccia-filled sandwiches - utilises the best quality ingredients sourced from around Italy.
Q&A How was the name chosen? The word and meaning of ‘Scarpetta’ is very Italian. It’s what we call the gesture of taking a piece of bread after finishing your plate of pasta and just polishing your plate clean to not even leave a drop of sauce! I think only Italians have actually defined this gesture, and we love it as it represents how Italians enjoy every moment in life. And on this occasion, it’s just how the Italians savour every last drop of sauce to fully enjoy the dish they have just had. It is also a bit quirky. As in Italy, as kids we are taught not to do ‘the Scarpetta’ when you are at the table as this is bad manners, and hence this is why we have “leave your manners at the door” as our strap line! August 2014
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profile What price point are the pasta dishes sold at? Our pasta dishes range from £4.50 to £6.90, based on the products used to make the sauces. How do you promote the healthiness of your food? There is a misperception of pasta as a nonhealthy, high carb dish, and this is something which we are trying to dispel. Our pasta is made with semolina flour which is high in protein and is much lighter than most dry pastas used in all other restaurants. In addition, our chef is extremely careful on how he makes all the recipes, conscious of the fact that the majority of our customers are City workers and come for lunch. We are extremely careful about this and so we can state that our pasta dishes have a lot less calories than many burritos and sandwiches, say, and even sushi dishes we see at many other places around us.
What’s special about the pastas of Southern Italy (different shapes/make-up?)? The way we make our pasta is the same way Michele (our pasta master) made it when he was in Bari. We source the flour from a farm that we have known from our childhood, and our dishes are a mix of plates from all Italian regions. Do you only use fresh pasta? Yes. We use only fresh pasta made the same morning, and which is made right in front of our customers.
What made you launch now? We believe that London loves pasta, and we know that no-one has a concept like ours. Pasta is made fresh in the morning by a pasta master with 30 years’ experience of making pasta in Italy, and coming from three generations of know-how. We are convinced that despite there being many Italian concepts and restaurants in the City of London, they really are not what an Italian would expect. Either they don’t have much experience, or the people running it are not Italian. Many call themselves ‘Italian’, but then don’t sell Italian products! All our employees are Italians and we think this is really important at this early stage, as we all know what good Italian food is. It’s just in our blood, and we grew up with it day and night! It’s not just a matter of making pasta, it’s a matter of giving the same feelings when tasting certain dishes that make you feel as you were in Italy!
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Are the pasta dishes available as a ‘to go’ option? To go or eat-in. We are a fast-food concept, and most of our clients are City workers and hence they tend to eat at their desks. We nevertheless have a lovely seating area both inside and outside.
Are all the ingredients sourced from Italy? We source the majority of ingredients from Italy (particularly the flour used to make the Pasta and our spicy Nduja sausage), but in order to have the best and freshest of products we will be sourcing some products locally as well. Will you be taking on and training up new staff to make pasta? Once we start opening new sites we will certainly start training staff as our pasta will always be fresh and made the same day. That will never change. Are any special food events planned to help promote the restaurant? These will be coming up. Customers can follow us on Facebook or Twitter where we will be posting updates (@ScarpettaLondon) How has customer feedback been so far? It has been amazing! We never thought so many people would come after just a couple of weeks. But what makes us extremely proud is the fact that the clients love the food and this is number one on our priority list. Do you plan to open any more outlets elsewhere? Yes. We are fixing operations and understanding what our customer’s preferences are. Once we have this control, in a couple months’ time we will start to look for a new site.
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packaging
‘to go’ Packaged
The pressure is always on in the takeaway and food delivery business to find packaging that’s fit for purpose and helps with marketing and promotion, but at the same time offers the potential for recyclability and environmentally-friendly disposal. Taking a lead It is now felt by some in the sector that local authorities across the UK should be following Oxfordshire’s lead by providing restaurants with free take home boxes, so that these businesses can reduce their food waste and diners can enjoy their leftovers. This is the message from the Sustainable Restaurant Association (SRA), the originators of the Too Good To Waste campaign now being rolled out by Oxfordshire County Council in 100 restaurants (www.toogoodtowaste.co.uk/oxfordshire), and eco-friendly packaging company Biopac (suppliers of the Take Me Home boxes). The Sustainable Restaurant Association’s (SRA) Rating is regarded as the Michelin Stars of Sustainability. It recognises the most sustainable restaurants in the UK and across the world, and also gives diners a simple means of finding places to eat in that match their values. As a leading authority on sustainability across the hospitality and food service sector, the SRA also provides expert advice to restaurants, pubs, hotels, cafés and caterers. “These simple, recycled, compostable boxes, provide the perfect means to deliver a simple message, transport a tasty meal, and help restaurants to throw away less food,” said Mark Linehan, managing director of the SRA. “Diners tell us that food waste is the sustainability issue 38
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that matters most when they’re eating out, so this is a brilliant way to show their customers they’re addressing it.” The SRA ran the initial Too Good To Waste campaign in London in 2011 in response to its own findings that the average restaurant throws out 21 tonnes of food a year, and that embarrassment is the main reason more diners don’t ask to take food home. About a third of all restaurant food waste, or seven tonnes (the weight of a London bus), is swept directly from diners’ plates into the bin, claim the researchers. “This is a great initiative for a local authority to work with local businesses to ultimately reduce the amount of food waste. We are proud to have been involved in this project and encourage other local authorities to do the same,” said Mark Brigden, technical director at Biopac (www.biopac.co.uk). Biopac is a well-known UK developer and supplier of environmentally responsible packaging and catering disposables. It manufactured and printed 25,000 100% biodegradable and compostable Take Me Home boxes for the Oxfordshire campaign, distributing a carton of 250 boxes to all participating restaurants (the boxes are manufactured and printed in the UK by Biopac). Interested councils can contact Biopac directly to order Take Me Home boxes or get in
The wide bottomed Dempson bag.
touch with the SRA directly via email at hello@thesra.org, or by calling 020 7479 4224 to discuss setting up a Too Good To Waste campaign in their area. Biopac reports that it was initially approached by LCMB (Low Carbon Maintenance and Buildings, www.lcmb.co.uk) which is delivering the project management aspect of this campaign, and is working alongside OCC (Oxfordshire County Council) to implement this project throughout Oxfordshire. “LCMB was looking for an environmentally-friendly and cost-effective Take Me Home box for the Oxfordshire County Council’s Too Good To Waste Oxfordshire Campaign. Biopac’s Kraft boxes represented the best value for money and had the right environmental credentials. The boxes look good,” commented Sam Brown, project manager at LCMB. The boxes themselves are made from wood pulp that is produced from sustainable forests in Europe and then coated with a compostable material to render them leak proof. They are therefore functional and sustainable and, when they’ve reached the end of their life, can be fully composted, so are very kind to the environment.
New solution for an age old problem The Dempson Bag is the latest innovation from paper packaging products manufacturer, Dempson (www.dempson.co.uk), and has been designed to offer the perfect solution for pizza and pasta outlets requiring a carry-out bag that can cope with a pizza box, pasta or salad that needs to be kept flat when carried out. Revolutionary technology of the Dempson Bag has made it possible to manufacture a paper carrier bag with a uniquely wide bottom in tailor-made sizes up to 350mm, say the company, enabling delicate items, or boxes of food, to be laid flat in the bag, rather than risk being tipped on their sides as they might be in a traditional bag.
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packaging printed bag design around the inside edge for further aesthetic appeal. A range of different handle options help to provide the finishing touch, say Dempson. “With the Dempson Bag we have applied our heritage of innovation and years of experience in paper bag production to provide yet more solutions to retailers and satisfaction for their customers,” says sales director, Paul Laskey. “Not only does the product arrive home in the same perfect condition that it left the shop but the Dempson Bag looks great too, so it has the power to enhance the retailer’s branding whilst doing the job for which it was designed.”
Thus, takeway pizzas, pastas and salads can now be collected, delivered and presented in perfect condition, looking as they did when prepared, claim Dempson. What’s more, the new bag is strong and visually impactful whilst also delivering additional cost savings and environmental benefits, point out the company. Unlike standard SOS bags, the Dempson Bag has no bottom seam which means that the packaging company has been able to reduce the weight of the paper used in the bag’s construction whilst maintaining its strength. In turn, this enables better stock density, bringing savings on distribution and stock holding. These factors, together with the energy efficient production methods utilised by Dempson, mean the Dempson Bag can help bring a greener footprint than traditional paper carrier bags, feel the firm. At the same time, the new Dempson Bag also packs a powerful marketing punch with its large, printable surface area, which maximises the potential for brand marketing on a bag. Printing can be in up to eight colours, including four-colour process. The bag also features a turnover top which adds strength to the opening as well as the opportunity to extend the
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Medical bag technology A leading supplier of secure tamper evident packaging has recently answered the transportation needs of one of the largest pizza delivery firms in Spain in order to ensure its products reach customers at optimum temperature and in perfect condition. Versapak, which supplies tamper evident packaging across a wide range of applications including the food and medical industries, met the conveyance needs of Telepizza by utilising insulation technology from its medical bag packaging to aid in the safe arrival of Telepizza’s pizza products to its customers. Versapak is a long time supplier of blood bags and other medical equipment to NHS hospitals and medical sector establishments. Whilst analysing the technology contained within its blood bags, the team at Versapak realised that the insulating material was also well suited to keeping food products at a regulated temperature. Not only does the insulating material help to retain heat, it also provides protection and ease of carriage during product transportation, which Versapak realised would be perfect for businesses needing to provide a hot food delivery service for their customers. Seeing the potential to expand into a new market, Versapak report that they then implemented a direct mail marketing campaign targeting
relevant food manufacturers whose products and services Versapak believed would benefit from the introduction of this technology. Telepizza is headquartered in Madrid, Spain, and has more than 1,000 pizza outlets worldwide, primarily in the Spanish-speaking world, but it also operates across mainland Europe. The company was one of the first to respond to the marketing campaign, quickly realising the potential benefits offered by Versapak’s specialised insulated packaging. Following this initial contact between the two parties, the teams converged to discuss the possibilities. Versapak provided samples of appropriate materials in a variety of thicknesses and strengths in order to establish which combination worked best for Telepizza’s needs. Having agreed on the most appropriate, Telepizza then provided Versapak with the exact specifications for an insulated pizza delivery bag. The finished design was suited to holding pizzas of all sizes, containing a foam inner for insulation and branded with a red finish in line with the professional Telepizza appearance. Telepizza was pleased with the resulting product, placing an order for 2,000 bags spread over five separate consignments. “As a business we’re always looking for innovative new ways in which to implement our products. Our blood bags have done a fantastic job over the years helping to keep blood at a regulated temperature whilst also providing protection and ease of transport during its journey from blood bank to hospital,” commented Leon Edwards, group managing director of Versapak. “The team here recognised the potential afforded by its insulating properties and realised it would be a perfect fit in the food industry where businesses are required to maintain their products at
optimum temperature. Upon getting in touch with them, Telepizza also recognised the potential benefits and were quick to jump on board with our line of thinking.” Versapak International Ltd (www.versapak.co.uk) can claim four decades' experience as a highly respected manufacturer of tamper evident pouches and bags, all of which have become trusted by many high-profile clients including RBS, Everything Everywhere and the National Health Service. Complete ranges Huhtamaki report that they have created a complete takeaway solution for operators, called Taste. The Taste range comprises a choice of different style food containers, giving caterers versatile products to suit a variety of popular menu choices – from sandwiches and wraps, to salads, sushi and pizza. Suitable for both hot and chilled foods, the Taste range of lightweight takeaway packaging includes hot sandwich packs, food to go boxes and pizza boxes – ideal for outlets which offer customers a comprehensive menu or for those with a more simplistic food offering. Food from chiller cabinets or warming counters will look appealing when served in these contemporary food-to-go boxes, feel the company. Manufactured from paperboard with a PET lining, a selection of takeaway favourites can be presented to customers in these stylish serving containers – whether it is jacket potatoes or other hot meals such as noodles or rice dishes, or leafy salads and pasta dishes. Customers can also conveniently eat straight from the box whilst on the move, and with leak-proof webbed corners,
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packaging they can rest assured that they will not be left wearing their meal. Huhtamaki’s Taste food to go boxes are available in small, medium and large sizes, and operators can also choose to order containers with or without a window and vents. Also made from paperboard with a PET lining are the Taste pizza boxes, available in quarter, half and full sizes. All feature window and vents so the contents within can be clearly presented to customers. Cool to the touch, the packaging is designed to keep the product inside hotter for longer without making the item uncomfortable to hold, say Huhtamaki. The Taste range is available in kraft brown and customised printing is optional for those who require it to tie in with corporate branding and to enhance their look. For hot sandwiches, fluted insulation paperboard takeaway packs have a greaseproof lining and keep the food hotter for longer whilst providing customers with a convenient onthe-go eating option. Also cool to the touch, these handheld pouches are suitable for wraps too, and can also be customised to feature a company’s branding, whether it is a slogan, logo or corporate message. All products in the Taste range are made in their Blackburn factory, say Huhtamaki, and complement the existing products already manufactured by the firm to provide operators with a complete takeaway food and drink packaging solution (www.foodservice.huhtamaki.co.uk). Eco packaging and labelling company, Planglow, have launched a Gastro Standard-fill Wedge - a slender new sandwich pack especially for gourmets. Developed for healthy choice, as well as value options, the slim-line wedge is made for trimmer servings without compromising on a gourmet look or use of delistyle flavours, say the company. Featuring the signature Gastro chalk-on-slate design, Gastro is now Planglow’s best-selling look for sandwiches across all four of its branded collections, report the company. Developed as a valueadding range for deli-style products – especially those made with ingredients of notable
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Huhtamaki’s Taste range.
preparation or provenance, Gastro was originally launched as a twelvepiece collection at the end of 2012. In little over a year, the range has doubled in size and now includes cups, pots, deli paper, bags, bloomer packs, snack cube, tortilla wrap pack and salad packs, as well as a deep-fill, a heat seal, a mini and now a standardfill wedge too. The Gastro Standard-fill wedge is also part of Planglow’s Fresher for Longer range too, means that it also has the potential to extend the shelf life of produce thanks to a unique combination of structural enhancements and its use of a special bio-laminate film. The biolaminate provides a superior barrier and serves as a window, negating the costly process of adding one separately, say Planglow, and it is also certified as both compostable and home compostable too. Supplied as a flat packed product in boxes of 500 wedges, the wedges are formed simply by squeezing the
sides and clipping in at the rear. “We brought Gastro to market to allow our customers to better compete with branded high-end high street offerings. Inspired by the slate aesthetic now synonymous with fine dining, we developed the range to be a premium yet affordable range of artisan-style packaging and labelling products,” explains Rachael Sawtell, marketing director for Planglow. Planglow (www.planglow.com) say that they only use compostable and biodegradable materials and all of their suppliers are commissioned for their own proactive environmental best practice. The board and film come from international sources that fully manage sustainable and renewable plantations. The company’s pioneering software - LabelLogic and NutriLogic - are simple but effective programs that enable users to label products quickly, Planglow’s Gastro range.
efficiently and stylishly, as well as with nutritional information (if they so desire) remaining fully compliant with labelling legislation at all times. They have come to supply products to caterers of all sizes, from independent cafés right through to multi-site contract caterers, and everything in between. They currently offer more than 400 product lines including sandwich and salad packaging, lids, bags, menus and labels. Planglow have also launched a CustomCup Design & Print Service with a low volume print run to cater to smaller demand outlets. The service boasts an extremely low volume print run a minimum of just 1,000 bio double-walled cups - delivered to your door in three weeks. “Available in 8oz and 12oz sizes, our custom double-walled cups and lids are free from oilbased plastics and also fully compostable. And unlike lithographic printed cups - which require the creation and setting up of printing plates - we can produce much lower volumes of these digitally printed products and in just three weeks,” adds Rachael Sawtell. “Brilliant on-cup branding without the long-term financial commitments or storage limitations of large volume orders - CustomCup is made for small businesses. It's also perfect for promotions and events because your cups can showcase a brand new look or message as often as you choose. And as cups are the most visible of all grab and go items, you can be sure your messaging will be seen far and wide.” First launched in 2010, Planglow’s Natural stock design bio lid and cup offering was twelve months in development to ensure it met the company’s high expectations for performance, value and compostability. Both the lids and cup lining are made from a food safe corn-based EN13432 certified compostable material, and are completely free from oilbased plastics. Double walled to offer greater insulation, they were - and still are, claim the firm - a relatively unique offering as one of the first compostable cups on the market.
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new products
Samsung commercial microwave ovens are an easy option for 24hr foodservice
To offer late night or 24 hour hot food service, operations as varied as service stations and hospital cafeterias make use of pre-cooked meals and snacks that customers can heat up for themselves in a microwave oven. However,
the microwave needs to be robust and easy to use, especially as this will be a time when fewer staff are around. Samsung’s heavy duty CM1929 commercial microwave oven is built to withstand use in a busy commercial kitchen so is well-placed to survive in the self-service environment. It is easy to clean and operate with a wipe-clean, stainless steel finish both inside and out.
A soft touch control pad with seven power levels and a digital display shows status and mode of operation. Managers can preprogramme settings for up to 30 menu items, further simplifying self-service for the customer. To ensure an even cooking pattern the 1850W CM1929 has a dual-magnetron top-feeding microwave source. Call 0845 146 2604, or visit www.uropadistribution.co.uk.
New easy drain models extend Pantheon’s plug-in fryer range
Integer release upgraded version of their successful on-line ordering template On-line ordering, fully integrated with their inTouch epos system, is a service that Integer have been providing to their customers for eight years. The new template features a control panel providing a high level of instant customisation (users can upload photos of each dish to their site, add a company logo, create a banner heading, add promotional images for deals and offers and change the colour of the background and buttons, whenever they wish). Integer’s on-line ordering template now includes customer registration and customer loyalty schemes as standard and is fully responsive for smart phones and tablets, and includes PayPal as a payment method alongside the existing secure debit and credit card payment. “We have seen a significant increase in traffic through our servers since the introduction of this upgrade,” says Integer’s Geoff Whittle. “Going by quantity of orders and turnover, this upgrade has delivered a real benefit to our users.” Call (0161) 798 7307, or visit www.integeruk.com.
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Pantheon has added two new fryers to its plug-in range – a single eight litre and a twin 16 litre model featuring front-sited drainage taps to allow for easy collection of old cooking oil. These stainless steel fryers deliver an outstanding performance and are easy to use and clean. The required temperature is set manually. An indicator light clearly alerts the operator when temperature is reached. The twin model has independent controls allowing different types of foods to be cooked simultaneously or enabling just a single well to be heated during quieter times. Pantheon’s electric fryers are very energy efficient because the heating elements are immersed in the oil itself for direct contact. They heat up
rapidly, quickly returning to temperature, even when used for frozen foods. Features include user friendly controls, temperature indicator light, rapid heat up, safety cut out thermostat, pull out handles for lifting and emptying tank, and rubber feet for added safety. Call 0800 046 1570 or visit www.pantheonce.co.uk.
JS launches Essensse air curtain JS Air Curtains is launching Essensse, an attractive and economic air curtain suitable for a range of environments from small shops and restaurants to office buildings and banks. Air curtains seal an entrance with an invisible barrier of air, preventing cold air entering in the winter and air conditioning escaping in the summer while the door is open. A comfortable temperature can then be maintained within the room and a building’s energy costs reduced. Essensse can deliver up to 2,900m³ of air, enabling it to seal doorways up to 2.5m high when mounted above an entrance. Easy to install, the compact unit is finished in white RAL 9010 as standard
with other colours available on request. The air curtain is controlled via a wallmounted controller with multiple units able to be operated from the same control system. A radio frequency (RF) option is also available. Call 01903 858656 or visit www.jsaircurtains.com.
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pizza my world
Pizza My World Julie Sloan is consumer insights manager with Dawn Farm Foods of Naas, Co. Kildare, one of Europe’s leading suppliers of cooked and fermented meats to the foodservice and manufacturing sectors (customers include European and UK food manufacturers, famous foodservice brands and major multiple retailers). She works with both the company's food manufacturing and foodservice teams across all accounts, as well as with the firm's UK arm, Northampton-based TMI Foods, which operates from the most modern cooked bacon plant of its type in Europe. Julie Sloan moved to Naas from Belfast, literally the day before starting work at Dawn Farms in November last year, having been working for market research company Mintel for about 10 years (before that she worked in marketing/product manager roles in food manufacturing in London before moving back to her home town of Belfast about six years ago). At Dawn Farms, Julie Sloan is part of a 20strong technical, culinary and new product development team focusing on industry trends and developing winning products, based principally on customer research and insights. 6.30am My day starts with walking or playing in the garden with my Golden Labrador Jessie, usually accompanied by a double espresso as I’m a reluctant early riser. I live in the country but have just a 10 minute drive to work in the morning where I start at 8am. I sometimes try to get in a bit earlier to get a head start on the day ahead and go through the emails - but it rarely happens! 8.15am We have our daily team meeting to update each other on project status. We go through the “Lean Boards” (visual project tracker) and address any burning issues or delays and highlight any incoming customer visits, trade events or trips overseas. 42
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8.30am My priority each morning is to check the broadsheets and trade press for interesting news fodder to share with the wider team. I am a bit of a news addict and love listening to the radio at home and in the car. This also provides content for the ebulletin called the Top 9 which I publish each week. This goes out to all our customers as well as colleagues in Naas and Northampton. Here we try to capture new and innovative concepts being launched around the globe, as well as tracking new flavours and ingredients which might inspire our own innovation pipeline. I have a team of contributors from across Europe which means we have a great variation in styles and content, and never run out of interesting ideas to share. This entails checking who will be sending me their suggestions, and making sure the end result is a balanced reflection of our food manufacturing/foodservice portfolio as well as giving a global overview. We have a regular conference call to discuss the Top 9, how it’s progressing and often it helps to discuss ideas and see where they take us, where the opportunities are for Dawn Farms. Many of our customers tell us they look forward to receiving this on a Friday afternoon, which is a great motivation to keep improving it and ensuring a broad coverage of topics.
9.00am I catch up with our digital marketing guru Collette Keenan, who I’m working with to prepare a client mailshot. We want to share some of our success stories in the UK with franchisees in other European countries, so this involves capturing the insights and recipe build in an easy-todigest, digital format in the relevant language.
some fresh air and give my dog a chance to stretch her legs. Today, due to the customer visit, we are having an early lunch together and tasting concepts, so it’s a working lunch. This has pros and cons - on the one hand I get to eat a delicious lunch prepared by our culinary chef Philippa White, and on the other hand I miss my much-needed capsule of fresh air!
9.30am Today we are hosting a customer visit which involves several members of the team. As well as factory tours, capability presentations and a special lunch menu provided by other members of the team, I am giving an insights briefing to the group which is an overview of global pizza trends and innovation in other QSR channels. I need an hour or so to refresh my memory, read my notes and psyche myself up! Our client is from the US so I’m keen to get an interactive discussion going so we can share ideas. I recently took part in a market safari to San Francisco organised by Bord Bia, the Irish Food Board, so I feel confident our trends will be relevant and there are parallels we can compare between the markets. We supply many of the leading QSR brands, so what’s happening in the US is of major interest to us.
1.30pm We’re participating in a joint sponsored study, so I spend 30 minutes contributing our perspective and making sure our goals are incorporated in this piece of UK research.
12.30pm At lunchtime I often escape home for half an hour or so for
2.00pm Meet with the project team regarding an upcoming customer visit. Typically the relevant business development manager, the digital marketing person, the project manager, the culinary chef and I will get together to discuss briefs that come in and what our various roles will entail in terms of timings, co-ordinating the event, insight and concept requirements. On this occasion we want to create a pop-up restaurant concept in-house to help bring our ideas to life and leave a lasting impression! 2.30pm Call to the test kitchen to participate in a tasting of some new bbq sauces on pizza we’re working on. Sometimes tastings can be a struggle, but this one August 2014
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pizza my world insights and opportunities for a project I’m working on. The brief is very broad covering pizza and burger trends across EMEA (Europe, Middle East and Africa) markets, so I need to see what info we have already so I can take a view on what gaps we need to fill. I brief our marketing intern with some of these tasks as the deadline is fast approaching. The next challenge is to take a step back and think about what it means, where the opportunities are and what recommendations I can offer.
isn’t! Pizza at this time in the afternoon is quite welcome! Then I put a call in to Christian Binney, who heads up our science and innovation team at the TMI Foods cooked bacon factory in Northampton, to discuss some of the latest initiatives in new product development and curing techniques that are currently underway. 3.00pm Update in the Imaginarium, the ‘thinking room’ we have set aside for the Science and Innovation team, on an insights presentation we have planned. I run through it with the team and we make sure our bespoke concepts/solutions meet the opportunities I have identified in the insights. 3.30pm I spend some time with our culinary chef, Philippa White, discussing pipeline projects, menu ideas, suggestions for new concepts and new trends we’ve picked up on in the marketplace. This is one of my favourite things to do – it’s usually squeezed in and we never have enough time
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to discuss everything we want to. Today we need to discuss a brief we are giving one of our seasoning suppliers. We want to look at new and emerging flavours so we can approach
customers proactively with new ideas. 4.00pm I spend some valuable time knuckling down to prepare some
5.30pm Tomorrow I’m attending a Bord Bia trends presentation in Dublin, so before leaving the office I need to remind myself what it’s about and what I need to get out of it, as well as getting directions and other detail. It is usually this time of day when I get to catch up with my manager on what’s going on, as we are both so busy. Around 6pm I leave the desk behind and look forward to my evening walk along the canal with Jessie to clear my head and get back in time for the soap operas and make dinner.
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index registered suppliers Cater-Bake UK South Boundary Road, Knowsley Industrial Park, Merseyside, Liverpool L33 7RR Contact: Mark Hutchings Tel: 0151 548 5818 Fax: 0151 548 5835 www.cater-bake.co.uk sales@cater-bake.co.uk 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 REGISTERED SUPPLIERS 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 Bakkavor Pizza Forward Drive, Christchurch Avenue, Harrow, Middlesex, HA3 8NT Contact: Soum Ghosal Tel: 0208 4242666 Fax: 0208 4200606 soum.ghosal@bakkavor.co.uk www.bakkavor.co.uk
Bel UK Ltd Suite 1, 2nd Floor, 160 London Road, Sevenoaks, Kent TN13 1BT Contact: Cedric Blanpied Tel: 0333 900 2020 Fax: 01732 467596 cblanpied@groupe-bel.com www.bel-uk.co.uk Benier UK 56 Alston Drive, Bradwell, Abbey, Milton Keynes MK13 9HB Contact: David Marsh Tel: 01908 312333 Fax: 01908 311481 www.benier.co.uk sales@benier.co.uk C.Carnevale Ltd Carnevale House, Blundell St, London N7 9BN Contact: Mr C Carnevale Tel: 0207 607 8777 Fax: 0207 607 8774
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Chefsrange Unit 3&4 Turnpike Close, Lutterworth, Leicestershire LE17 4YB Contact: Tim Charlton Tel: 01455 559969 Fax: 01455 559979 tim@euro-catering.co.uk www.chefsrange.co.uk
Continental Quattro Stagioni 8 - 33 Royal Elizabeth Yard, Kirkliston, West Lothian EH29 9EN Contact: Mr Paolo Veneroni Tel: 0131 3191919 Fax: 0131 3315566 p.veneroni@continental-wine.co.uk www.continental-food.co.uk
Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Paul Bates Tel: 01749 838100 Fax: 01749 831247 paulbates@eurilait co.uk www.eurilait.co.uk Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Richard Harrow Tel: 01775 767655 01775 767656 richard.harrow@freibergerukltd.co.uk General Mills UK Ltd. Harman House, 1 George Street, Uxbridge, Middlesex UB8 1QQ Contact: Liam Ward Tel: 01895 201246 Fax: 01895 201101 liam.ward@genmills.com www.generalmills.co.uk Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: John O’Brien Tel: 01606 810900 Fax: 01606 48680 johnobrien@glanbiacheese.co.uk
Cooktek c/o MCS Technical Products Ltd MCS Technical Products, Building 2, Westmead Industrial Estate, Westmead Drive, Swindon, Wiltshire SN5 7YT Contact: Steve Snow Tel: 01793 538308 Fax: 01793 522324 sales@mcstechproducts.co.uk www.mcstechproducts.co.uk
Dawn Farm Foods Ltd. 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
Granarolo UK Ltd. 23 Church Street, Rushden, Northamptonshire NN10 9YU Contact: Anthony Bosco Tel: 0843 1781450 anthony.bosco@granarolo.co.uk www.granarolo.co.uk Greencore Grocery Barlby Road, Selby, North Yorkshire YO8 5BJ Contact: Jennie Stone Tel: 01757 269000 Fax: 01757 701916 jennie.stone@greencore.com www.greencore.com
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: Lucy Milne Tel: 0208 7362001 Email: Lucy.Milne@just-eat.co.uk www.just-eat.co.uk
Kiren Foods Unit 3 Small Bridge Industrial Park Riverside Drive, Rochdale Lancashire OL16 2SH Contact: Mr Nazir Mackmood Tel:01706 526732 Fax: 01706 869749 nazir@kirenfoods.com La Tua Pasta Ltd. 52 Gorst Road, London NW10 6LD Contact: Francesco Boggian Tel: 0208 961 8022 Fax: 0208 965 6006 info@latuapasta.com www.latuapasta.com Lands’ End Corporate & Teamwear Lands’ End Way, Oakham, Rutland LE15 6US Contact: Neel Raura Tel: 01572 758062 neel.raura@landsend.co.uk www.landsend-teamwear.co.uk 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 Maranaforni Di Marana F. Via Turbina 98, Verona, 37139 Italy Contact: Eleni Olivieri Tel: 0039 0456704503 Fax: 0039 0457156118 elena.commerciale@maranaforni.it
ICB Group c/o Isleworth Office, 650 London Road, Isleworth, London TW7 4ES Contact: Craig Kitchen Tel: 0208 326 1046 Fax: 0208 560 7044 craig.kitchen@icbgroupuk.com www.icbgroupuk.com
Martin Mathew & Co 50 St Andrew Street, Hertford, Hertfordshire SG14 1JA Contact: Mr M.J. Donnelly Tel: 01992 641641 Fax: 01992 641333 matthewdonnelly@martinmathew.co.uk www.martinmathew.co.uk
Integer 167 Heywood Road, Prestwich, Manchester, M25 1LB Contact: Geoff Whittle Tel: 0161 7987307 Fax: 0161 7733151 geoff@integeruk.com www.integeruk.com
Meadow Cheese Co. Limited Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Robert Kennedy Tel: 01531 631300 / Fax: 01531 631300 robert.kennedy@meadowcheese.co.uk www.meadowcheese.co.uk
BY APPOINTMENT TO HER MAJESTY THE QUEEN FINE FOOD INGREDIENT IMPORTERS AND DISTRIBUTORS DONATANTONIO LIMITED BOREHAMWOOD
Donatantonio Ltd. Lupa House, York Way, Borehamwood, Herts WD6 1PX Contact: Simon Bell Tel: 0208 2362222 Fax: 0208 2362288 www.donatantonio.com sbell@donatantonio.com
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index registered suppliers Med Food Wholesale Ltd. 9 Bethune Road, Park Royal, London NW10 6NJ Contact: Jean Marc Nehme Tel: 0208 965 6528 / Fax: 0208 961 1359 j-marc@medfoodwholesale.com www.medfoodwholesale.com Minster Fine Foods Ltd. Park View House, 16 South Street, Bourne, Lincolnshire PE10 9LT Contact: Ellyot Doyle Tel: 01778 394333 / Fax: 01778 394111 ellyot@minsterfinefoods.co.uk www.minsterfinefoods.co.uk Montana Bakery Limited Blackthorne Road, Poyle Industrial Estate, Colnbrook, Berkshire SL3 0AP Contact: Jonathan Mellows Tel: 01753 760 800 / Fax: 01753 760 801 jonathan@montana.bakeries.co.uk Pasta King (UK) Ltd Plantation House, Milber Trading Estate, Newton Abbot, Devon TQ12 4SG Contact: Lesley Treeby Tel: 0800 458 7898 / Fax: 01626 334481 www.pastaking.co.uk lt@pastaking.co.uk Pathos Continental Foods Ltd. Connect House, 21A Willow Lane, Mitcham, Surrey CR4 4NA Contact: Kiriakos Miniotis Tel: 0208 274 3369 enquiries@pathosolives.co.uk www.pathosolives.co.uk
Pizza Plus Foodservice Light Industrial Estate, Liverpool Road, Walmer Bridge, Preston PR4 5HY Tel: 01772 610415 Fax: 01772 617610 Contact: Chris Smith chris@pizzaplusfs.co.uk Pizza Trading Co Ltd Unit 14 Somerville Court, Banbury Business Park, Adderbury, Banbury, Oxfordshire OX17 3SN Contact: John Mullen Tel: 01257 423376 Fax: 01257 472086 john@pizzatrading.co.uk Sorrento Express Ltd. Unit 10 Southall Business Park, 142 Johnson Street, Southall, Middlesex UB2 5FD Contact: Alfonso Amitrano Tel: 0208 843 4990 sales@sorrentoexpress.com www.sorrentoexpress.com Southern Salads Limited Units 1 & 2 Cannon Bridge, Cannon Lane Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com
Stateside Foods Ltd 31 – 34 Great Bank Road, Wingate Industrial Park, Westhoughton, Bolton BL5 3XU Contact: Ian Kent Tel: 01942 841200 / Fax: 01942 841201 sales@stateside-foods.co.uk www.stateside-foods.co.uk
The Cheese Warehouse Ltd. Waymills Industrial Estate, Whitchurch, Shropshire SY13 1TT Contact: Richard Thorpe Tel: 01948 666060 richard@thecheesewarehouse.co.uk www.thecheesewarehouse.co.uk The Fresh Olive Company 74 Long Drive, Greenford, Middlesex UB6 8LZ Contact: Ali Kirk Tel: 0208 838 9629 / Fax: 0208 813 2986 ali@fresholive.com www.fresholive.com
Taste of Sicily Ltd. Unit 2 Lismirrane Industrial Estate, Elstree Road, Elstree, Hertfordshire WD6 3EE Contact: Carlo Diforti Tel: 0208 953 5453 Fax: 0208 953 1453 info@tasteofsicily.co.uk www.tasteofsicily.co.uk
TICCO Foods Ltd. Unit B2Y, Skyway 14, Calder Way, Colnbrook, Slough SL3 0BQ Contact: Emma Hallam Tel: 07779 167474 Fax: 01753 689813 emmahallam@ticco.co.uk
Technomic Inc Knowledge Center, 300 S Riverside Plaza Suite 1200, Chicago, Illinois, IL60606 USA Contact: Patrick Noone pnoone@technomic.com Tel: (01) 205 991 1234 Fax: (01) 205 980 3770 www.technomic.com The Cardinal Group The Station, Great Chesterford, Saffron Walden, Essex CB10 1NY Contact: Kerinda Ibbotson Tel: 0845 680 1796 group.sales@thecardinalgroup.co.uk www.thecardinalgroup.co.uk
Whitco Catering & Bakery Equipment Limited Cottingham Way, Thrapston, Kettering, Northamptonshire NN14 3EP Contact: Sophie Whitaker Tel: 01832 737210 / Fax: 01832 734433 sales@whitcoltd.com Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Alan Ribakovs Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk
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index of products BEVERAGES Beer Carnevale Ltd. Coffee Carnevale Ltd. Mineral Water Carnevale Ltd. Soft Drinks Carnevale Ltd. Wine, Spirits & Liqueurs Carnevale Ltd. Sorrento Express Ltd.
BREAD, CAKES & DESSERTS Bread Rolls & Wraps TICCO Foods Ltd. Cakes & Confectionery TICCO Foods Ltd. Desserts TICCO Foods Ltd. Ice Cream General Mills UK Ltd.
CHEESE, DAIRY & EGGS Cheese 999 Pizza Toppings (UK) Ltd. Bel UK Ltd. Carnevale Ltd. Donatantonio Ltd. Eurilait Ltd. Glanbia Cheese Ltd. Granarolo UK Ltd. Leathams PLC Meadow Cheese Co. Ltd. Sorrento Express Ltd. Stateside Foods Ltd. The Cheese Warehouse Eggs Leathams PLC Mozzarella Carnevale Ltd. Eurilait Ltd. Glanbia Cheese Ltd. Granarolo UK Ltd. Pathos Continental Foods Ltd. The Cheese Warehouse Parmesan Eurilait Ltd. Granarolo UK Ltd. Pathos Continental Foods Ltd.
CLOTHING AND WORKWEAR
Online Ordering Solutions Integer Computers Just-Eat.co.uk Ltd.
DELIVERY & PACKAGING Heated Pizza Delivery Bag Systems Cooktek (MCS Technical Products)
DOUGH & PIZZA EQUIPMENT Dough Preparation Equipment Cater-Bake (UK) Pizza Accessories Pizza Plus Foodservice Pizza Making Systems & Equipment Benier (UK) Ltd. Cater-Bake (UK) Chefsrange Cooktek (MCS Technical Products) Jestic Maranaforni Di Marana F. Pizza Direct UK Pizza Ovens Benier (UK) Ltd. Cater-Bake (UK) Chefsrange Jestic Maranaforni Di Marana F. PD Catering Internatonal Pizza Plus Foodservice
FISH & SEAFOOD Other Fish & Seafood Leathams PLC
FLOUR & BAKERY Concentrates Allied Mills Durum Semolina Allied Mills Carnevale Ltd. Flour Allied Mills Carnevale Ltd. Sorrento Express Ltd. Whitworth Bros. Limited Icings Allied Mills Improvers Allied Mills
FRUIT & VEGETABLES Chargrilled Vegetables Carnevale Ltd. Pathos Continental Foods Ltd. Taste of Sicily Ltd. The Fresh Olive Company Italian Fruit & Vegetables (in cans) Pathos Continental Foods Ltd. Olives Donatantonio Ltd. Med Food Wholesale Ltd. Pathos Continental Foods Ltd. Leathams PLC The Fresh Olive Company Salad Southern Salads
OILS & VINEGARS
KITCHEN & SERVING EQUIPMENT
Balsamic Vinegar Pathos Continental Foods Ltd.
Bakery Ovens Cater-Bake (UK) Chefsrange
Olive Oil Donatantonio Ltd. Leathams PLC Med Food Wholesale Ltd. Pathos Continental Foods Ltd.
Drinks Systems Carnevale Ltd. Chargrills Chefsrange Displays Chefsrange Food Safety & Hygiene Whitco Catering & Bakery Equipment Ltd Fryers Chefsrange Jestic Griddles Chefsrange Jestic Holding Ovens Jestic Preparation Counters Chefsrange
Computer Delivery Management Systems Integer Computers
Bacon Dawn Farm Foods Leathams PLC Minster Fine Foods Ltd.
Stagioni Ltd. Stateside Foods Ltd.
Gnocchi La Tua Pasta Ltd. Pasta (Dry) Carnevale Ltd. Donatantonio Ltd. Leathams PLC La Tua Pasta Ltd. Minster Fine Foods Ltd. Pasta (Fresh) La Tua Pasta Ltd. Med Food Wholesale Ltd. Pathos Continental Foods Ltd. Ticco Foods Ltd.
MEAT
Beef Leathams PLC Chicken & Other Poultry Leathams PLC
Rice Pathos Continental Foods Ltd.
PIZZA DOUGH, BASES & CRUSTS Dough Balls Kiren Foods Montana Bakery Pizza Plus Foodservice Pizza Bases & Crusts Kiren Foods Montana Bakery Pizza Plus Foodservice Stateside Foods Ltd.
PIZZA TOPPINGS Fish Carnevale Ltd. Fruit & Vegetables Carnevale Ltd. Meat 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Dawn Farm Foods Minster Fine Foods Ltd. Pizza Plus Foodservice Stateside Foods Ltd.
Garlic Spreads & Mixes Stateside Foods Ltd. Mayonnaise & Other Dressings Greencore Grocery Pasta Sauces Greencore Grocery Leathams PLC Pasta King (UK) Ltd. The Fresh Pasta Company Ltd Pesto Greencore Grocery Taste of Sicily Ltd. Pizza Sauces Greencore Grocery Leathams PLC Pizza Trading Company Ltd. Stocks Greencore Grocery
SPECIALIST FOOD CONSULTANCY & MARKET RESEARCH
Pizza Sauces Donatantonio Ltd. Pizza Plus Foodservice Pizza Trading Company Ltd. Stateside Foods Ltd.
Retail The Cardinal Group Specialist Food Consultancy Technomic Inc Market Reasearch Technomic Inc Training Publications The Cardinal Group
READY PREPARED
TOMATOES
Prepared Pasta Meals Bakkavor Pizza Freiberger UK Ltd. Pasta King (UK) Ltd.
Canned Tomatoes Donatantonio Ltd. Martin Mathew & Co. Ltd. Fresh Tomatoes Southern Salads Passata Donatantonio Ltd. Martin Mathew & Co. Ltd. SunBlush© Tomatoes Leathams PLC Sun-Dried Tomatoes Carnevale Ltd. Donatantonio Ltd. Leathams PLC Taste of Sicily Ltd. Tomato Products Pathos Continental Foods Ltd.
Prepared Pizza (Chilled) Bakkavor Pizza Stateside Foods Ltd. Prepared Pizza (Frozen) Freiberger UK Ltd. Pizza Plus Foodservice Stateside Foods Ltd. TICCO Foods Ltd.
SOUPS, SAUCES, STOCKS & DRESSINGS Chutneys, Relishes & Sauces Greencore Grocery
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:
Servicing & Spares Whitco Catering & Bakery Equipment Ltd.
FOOD WHOLESALERS
TICCO Foods Ltd.
PASTA, POLENTA, GNOCCHI & RICE
Refrigeration Chefsrange General Mills UK Ltd.
COMPUTING SOLUTIONS
Integer Computers
Pepperoni Carnevale Ltd. Dawn Farm Foods Minster Fine Foods Ltd.
ICB Group
Serving Pasta King (UK) Ltd.
Computers/Software
Pancetta Carnevale Ltd. Minster Fine Foods Ltd.
INSURANCE
Premixes (Bread & Cakes)| Allied Mills
Leathams PLC
Italian Meat & Sausages Dawn Farm Foods Donatantonio Ltd. Minster Fine Foods Ltd. Pathos Continental Foods Ltd. TICCO Foods Ltd.
Salami Carnevale Ltd. Minster Fine Foods Ltd.
Lands’ End Corporate & Teamwear
Continental Quattro
Ham Carnevale Ltd. Dawn Farm Foods Leathams PLC Minster Fine Foods Ltd. Stateside Foods Ltd. TICCO Foods Ltd.
Geoff Parsons Basilico* Maurice Abboudi Consultant/ Domino’s* David Cruddos Glanbia Cheese* Cedric Blanpied Bel UK
Andrew Gallagher Papa John’s*
Mark Edmonds Whitworth Bros Ltd
Stephen Hull Giovanni Rana
James Woodman Heineken
Ian Kent Stateside Foods*
Graham Corfield Just Eat
Alan Ribakovs Whitworth Bros Ltd
(* Primary members of the committee – others generally attend as substitutes when primary members are unable to attend meetings)
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