Pizza, Pasta & Italian Food - Issue 148

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pizzapasta and Italian food magazine

Issue 148 February 2012 www.papa.org.uk

GIRO PIZZA FINAL MASTER PIZZA FRANCE FINAL

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edition

International Pizza & Italian Food trade fair

3rd & 4th of April 2012 Paris - Porte de Versailles - Hall 3

www.pizzapastaexpo.com

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pizzapasta AND ITALIAN FOOD

Editor telephone e-mail

Clare Benfield 01291 636336 clare@jandmgroup.co.uk

Advertising telephone e-mail

Andrew Emery 01291 636334 andrew@jandmgroup.co.uk

Production telephone e-mail

Jayson Berry 01291 636344 jayson@jandmgroup.co.uk

Subscriptions telephone e-mail

Tony Lorimer 01291 636333 tony@papa.org.uk

J & M Group, Association House, 18c Moor Street, Chepstow, NP16 5DB. Opinions expressed in Pizza, Pasta & Italian Food magazine are those of the contributors and not necessarily those of J&M Group, Pizza, Pasta & Italian Food magazine or The Pizza & Pasta Association. No responsibility is 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. 2011

Welcome This year it’s the turn of Hotelympia to take centre stage (turn to page 14 for a preview). There are also a number of franchising exhibitions taking place this year, details of which can be found in this issue’s franchising feature which includes some insight and advice from two of the biggest brands – Domino’s and Papa John’s.

We also consider some of the latest trends in pizza toppings, together with some of the more general influences and consumer requirements that are likely to impact upon the food business in 2012.

Another major developing area featured in this issue is the widening popularity and use of social networking sites in marketing.

CLARE BENFIELD EDITOR clare@jandmgroup.co.uk

Contents NEWS 4 Bidvest Logistics wins major Gondola Group contract.

5 Just-Eat appoints new chairman.

6 PizzaExpress introduce new style Leggera pizzas.

34 Social marketing – the increasing importance of social media.

ARTICLES 16 Restaurant trends for 2012 – hospitality consultants, the Next Idea, talk trends.

PROFILES

8 Red Tomato is a recipe for business success.

32 Pizza My World – Stefano Nicolai, Spianata & Co.

PREVIEW

REGULARS

12 Hotelympia 2012 – the hospitality sector’s showcase.

38 Service call – your catering equipment maintenance questions answered.

FEATURES

40 New products.

18 Hot topics – supplier opinions on some of the pizza toppings of the moment.

41 Index of PAPA registered suppliers.

28 Recipes for success – the business of franchising.

Beacon Foods has a unique flair for product innovation and for developing tailor-made ingredients with their extensive range of high-quality, fresh fruit and vegetables. From diced, chopped, sautéed, caramelised, roasted, chargrilled and smoked, to fruit purées, chutneys, compotes, zests, stuffings, dips and glazes - Beacon Foods is the market-leader in food inspiration.

Telephone: 01874 622577 · www.beaconfoods.co.uk

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Fast food business undeclared tax taskforce successful

Pizza Hut’s prize giveaway pushes the envelope Pizza Hut is giving away up to £6 million worth of prizes as part of its Don’t Open Me promotion to drive customer loyalty.

Over 1.6 million envelopes were handed out to restaurant guests before Christmas, who were told not to open them until January.

Recipients then had up until 8 February 2012 to take their envelope to a Pizza Hut where only the manger could break the seal to reveal the prize.

Prizes up for grabs include free garlic bread and meals at Pizza Hut to iPad2s and funpacked family in the sun holidays at Universal Orlando Resort, Florida, with some of its 550,000 Facebook fans taking to the site to celebrate their wins.

“The give-away has been a huge success.

It’s an effective way to drive loyalty, and it’s great to spread a bit of happiness and get our guests’ year off to a good start,” said Chris Tebben, chief marketing officer, Pizza Hut UK & Ireland.

In 2010, Pizza Hut launched Kids Eat Free to help make eating out as a family enjoyable and affordable, and last year introduced Free Unlimited Salad with every meal, in an attempt to make it easier for its 36million customers to get their five-a-day.

Pizza Hut can claim to be the world's largest pizza restaurant company, with almost 6,600 stores in the United States and more than 4,000 stores in 100 other countries, including 700 outlets in the UK (of which 318 are delivery stores). It has made significant strides to improving the nutritional profile of its food, including reducing fat, sat fat and energy intake (over the past two years Pizza Hut has removed over 15% of salt across their menu and all core ingredients now fall within FSA Salt guidelines for 2010). It is also a partner in the Department of Health’s Responsibility Deal, and says that it has committed to put calories on restaurant menus from September 2011 In 2011 Pizza Hut was named Best Pizza Restaurant Chain at the Pizza, Pasta and Italian Food awards (PAPA) for the second year running. It also won won Best Family Restaurant at the 2011 Tommy’s Let’s Get Baby Friendly Awards.

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HMRC (Her Majesty’s Revenue and Customs) reports that it has identified over £9 million undeclared tax as a direct result of a dedicated taskforce launched in July 2011, claiming a 100% hit rate on every case they have selected so far (in all cases they have identified either error or evasion).

85 businesses have been visited so far, with more visits to come early this year in which they say they expect to collect many further millions of pounds. And these are not just little businesses getting it wrong, point out HMRC, but often often multi-million pound enterprises.

The reasons and excuses given for undeclared tax, observe HMRC, have been varied but have included that the tills have been mis-programmed (“they’ve coded that wrong”), and that they sell lots of cold takeaway products (which are zero rated for VAT), but upon investigating further, HMRC note that

these sales mysteriously disappear.

“We also find that either the tills are not programmed to capture the VAT on eat-in sales, or staff press the wrong button by accident or design,” explained a HMRC spokesperson. “This is how HMRC initially selected these cases – when you have seating areas in mixed product eateries, there is always a risk that the business will not correctly capture the right VAT.” Sandra Wake, deputy director, local compliance small and medium enterprises added: “We identified that there is a significant problem with some fast food outlets deliberately falsifying their records and misrepresenting their true sales mix in order to avoid paying the correct taxes. This taskforce has shown that we will come down hard on those who have deliberately chosen to break the rules and evade the taxes they should be paying.”

HMRC launches resolution service A pilot introducing a new way of resolving disputes between SMEs (small to medium sized enterprises) and HM Revenue & Customs (HMRC) has been launched.

The Alternative Dispute Resolution (ADR) is a pilot for small and medium enterprises that uses independent HMRC facilitators to resolve disputes between HMRC and customers during a compliance check, but before a decision or assessment has been made. It aims to find a fair and quick outcome for both parties, helping to reduce their costs and avoid a tribunal.

The pilot in North Wales and the North West follows a successful trial earlier this year, where 60% of disputes were either fully

or partially resolved, say HMRC. “ADR will help SMEs resolve disputes without having to go to a tribunal – saving them both time and money. It is a good opportunity for HMRC to work together with our customers to potentially resolve disputes much earlier than at present,” said HMRC’s Jim Stevenson, assistant director, local compliance.“The facilitators are HMRC members of staff who have been trained in ADR techniques and have not been involved in the dispute.”

ADR does not affect existing processes or review and appeal rights, and covers both VAT and direct taxes (to find out more, visit www.hmrc.gov.uk/adr/intro-note.pdf).

Bidvest Logistics wins major Gondola Group contract Bidvest Logistics has announced that it has won a three year contract extension, effective from July 2012 and worth approximately £86 million, to supply a multi-temperature range of food to the Gondola Group’s nationwide restaurant chains.

This follows a three-month tendering process which involved a number of different foodservice suppliers, say the firm. Bidvest Logistics will also continue to supply the Gondola Group with dry, frozen and chilled products.

The Gondola Group has become a leader in the UK casual dining sector, serving almost 40 million meals a year in more than 600 restaurants under the Pizza Express, Zizzi, ASK, BYRON and Kettner’s names, employing approximately 16,500 people.

“Bidvest Logistics is delighted to have won this major account following a rigorous tendering process,” said Henry Godber, director of supply chain excellence.“The Gondola Group was looking for a supplier that could prove service excellence, outstanding pricing, dedication to customer service and a thorough understanding of their individual business requirements, and Bidvest Logistics clearly demonstrated each of these qualities.”

Andy Milner, head of supply chain added:“We are very happy to continue working with Bidvest Logistics for the next three years as we firmly believe that their flexibility, quality of service offered and planned investments will only serve to enhance what is already an efficient and effective distribution supply chain for our

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Just-Eat appoints new chairman Just-Eat, the world’s largest online takeaway ordering service, has appointed John Hughes as its new chairman, and who will be taking over the role from Klaus Nyengaard, who continues as Group CEO. With more than thirty years’ experience leading businesses that operate on an international scale, John Hughes will work with Klaus Nyengaard and the rest of the senior executive team on the strategic vision of Just-Eat. Previously, John Hughes held senior positions at Thales Group, Lucent Technologies and Hewlett Packard, leaving him well placed to guide Just-Eat as it consolidates its position as the global market leader in online food delivery.

“It’s an exciting time to join Just-Eat as it expands globally. I’m looking forward to working with the team in helping the business grow and putting in place a strategy that benefits both our business and our customers,” said John Hughes on his appointment.

Klaus Nyengaard, CEO of Just-Eat, added:“As we look to continue our expansion, it’s important that we get the right mix of skills and experience on the board to make the right decisions. I’m excited to be working with John and being able to call on his wealth of experience as we drive the company forward in the coming years.”

Just-Eat, launched in Denmark in 2001, is based in London, and is now active in 16 countries around the globe, delivering over 100,000 meals a day and has received more than 30 million orders since the site launched. There are currently over 20,000 takeaway restaurants signed up to Just-Eat’s site which uses proprietary technology to offer an efficient on-line ordering service. The company is currently generating over $500 million in revenue per year for the restaurant industry and was listed in the TechCrunch Europe Top 100 Index 2010. It was also recently ranked number 28 in the Sunday Times Tech Track 100.

La Tua Pasta to sponsor pre-race party This year’s Hotelympia 10K race’s pre-race Pasta Party - where runners and supporters can fill up with some pasta fuel for the race – will be sponsored by London based Italian-style fresh pasta specialist La Tua Pasta and hosted by the Novotel Excel, and will take place on Saturday, February 25 at 8.00pm.

Served alongside the generous portions of pasta, aimed at keeping the runners energy levels high, will be a selection of delicious sauces and freshly prepared salads, with fresh fruit for dessert, say Novotel Excel.

“Many of the attendees at

the Pasta Party will be physically as well as mentally preparing themselves for a 10K race the following day and so we are proud to know that their hard work is being complemented by our fine fresh pasta,” says Francesco Boggian, managing director of La Tua Pasta.

Anyone, regardless of whether they are running the Hotelympia 10K race, can sign up for the Pasta Party online at http://hotelympia10k.com/pasta -party, with the 150 tickets available for the party being allocated on a first come, first serve basis (tickets cost £15.00 including VAT).

New look for Beacon Foods The British ingredients specialist, Beacon Foods, has unveiled new branding to reflect the successful evolution of the innovative business over the past 18 years.

The company, based in the heart of the Brecon Beacon National Park at Brecon, has launched a fresh new logo and eyecatching branding on its fleet of nine delivery vehicles that travel to most parts of England, Wales and Scotland.

“The company has changed greatly since the original logo was developed by my father and we felt it was time to update the branding

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to reflect the evolution of the business,” said managing director Edward Gough.

“I believe we are a very creative and modern company and our old logo did not portray that effectively.

The new logo is a grown up version of the old one, combining modern and traditional aspects.”

Established in Brecon with just four workers in 1993, Beacon Foods now employs 100 staff and is the UK’s leading specialist producer of roasted and char-grilled vegetables and fruit ranges, relishes, chutneys and sauces.

John Hughes CBE, the new chairman at Just-Eat.

Shoppers plan and shop around more A lot more people are now planning before going out to do their food and grocery shopping, compared to three years ago, according to the latest IGD shopper research.

Nearly seven in ten shoppers (67%) surveyed plan most of their food and grocery shopping before they even get to a store (up from 47% in 2008). Checking their cupboards, fridges or freezers is the most popular form of planning that people say they do. And they have also increased their shopping frequency, with half of them (49%) making three or more trips a week to their supermarkets, compared to 39% in 2009, say IGD. Joanne Denney-Finch, chief executive, IGD, commented: “Most of us are facing stagnant wage increases but rising costs, such as public transport or fuel prices. As a result, shoppers are investing more of their time in order to secure the best value when buying their food and groceries.

“They are trying to manage their budgets by making more

supermarket trips, but aiming to buy only what they need. By making more frequent visits they are topping up when required and also hoping to secure the best promotions, stocking up when they see ones that appeal to them.

“People are also doing their main grocery shop less often as other forms of shopping, such as online or convenience stores, increase in popularity.

Shoppers are also less inclined to do too many ‘big shops’ and instead, for example, wait for pay day to stock up.”

IGD provides information, insight and best practice to the food and grocery industry worldwide and IGD ShopperVista is a monthly analysis of British grocery shopper sentiment. The researchers talk to 1000 shoppers every month to provide insight on their attitudes, motivators and barriers to food and grocery shopping, and what they expect to be doing in the future (1,004 shoppers were surveyed by IGD ShopperVista between 01 and 31 December 2011).

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PizzaExpress introduce new style Leggera pizzas PizzaExpress, the first to offer a ‘skinny’ 500 calorie pizza, continues to transform lighter options on the high street with the launch of its new style Leggera.

Bringing no-go ingredients back on the menu for dietconscious diners, the new Leggera pizzas are characterised by a new lighter, crispier dough base, allowing space for previously off-limit toppings including pepperoni and goat’s cheese, while remaining under 500 calories.

Leggera fans will now be able to enjoy PizzaExpress favourites without troubling the waistline.

The new American Leggera, which has all the punchiness of its classic cousin, is topped with pepperoni, light mozzarella and tomato, with the new American Hot Leggera (pictured) offering a welcome twist on this, getting its kick from a dosing of jalapeno

peppers, say PizzaExpress. The Padana Leggera, topped with goat’s cheese, spinach, red and caramelised onions and garlic oil, is another new addition that is heavy on taste and light on the conscience.

“In 2009 we did something previously unheard of on the high street. We created a lighter

Domino’s fan becomes a wobbleboarder for the day!

Domino’s Pizza, located on Chalfont Way, Reading,made a dream come true recently when they gave a Domino’s Pizza fan the chance to become a wobbleboarder for the day.

Domino’s say that wobbleboarding is a fun and eye-catching way for them to promote the brand and gives staff an opportunity to get out of the store and interact with customers.

Angie Howarth wrote to Domino’s to say how much her friend, Rachel Casselden, loved seeing the Domino’s wobbleboaders around the town and asked if Domino’s could fix it for her to become a

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wobbleboarder for the day.

Regional manager for Domino’s Pizza in Reading, Ricky Kandola, was delighted to receive such a request and invited Rachel along to wobbleboard with the team at Reading Football Club. At every home game, the local Domino’s store in Reading attends the match and gives one lucky row of spectators some free, pipinghot pizza which is handed out during half time. Rachel Casselden and the team went along to the match on Sunday, January 21, when Reading were playing against Hull FC, and gave free pizza to 30 hungry football fans in the chosen row of the day.

“We were thrilled to make a wish come true and give Rachel the experience of being a Domino’s Pizza wobbleboarder. It was a pleasure to have her on board – she did a fantastic job and we would welcome her back anytime!” said Ricky Kandola.

option that actually tasted great.

Leggera quickly became the holy grail for people wanting to enjoy a meal out and manage their weight,” said Emma Woods, marketing director for PizzaExpress. “These new style Leggera pizzas are even better for people conscious about their weight as they can now enjoy the

taste of some of our old favourite pizza recipes - like the American or Padana - without worrying about the calories.”

Nutritionist, Juliette Kellow, explains: "Weight-conscious diners who want to cut down on calories but not on taste will love the new style Leggera range.

They're the perfect balance of more on top, less on the bottom!

And it's great to see that it's still possible to order an American Hot pizza, even if you're managing your weight.”

All Leggera pizzas are inspired by a classic fresella bread from Naples – an Italian bread with a hole in the middle – and feature the signature ‘hole in the middle’, where dough is replaced by a fresh salad of rocket and ricotta salata cheese. The new style Leggera pizzas became available from 10 January 2012 in all PizzaExpress restaurants across the UK.

La Pizza to launch the Sorrentini at Food & Drink Expo La Pizza Company will be showcasing their new Sorrentini on stand number L150 at the Food & Drink Expo (25-27 March 2012, NEC, Birmingham).

La Pizza Company, producers of frozen, part-baked pizza bases, dough balls and full and partbaked speciality breads that are made to traditional Italian recipes, is to launch the Sorrentini at Food & Drink Expo 2012.

“The Sorrentini is a truly innovative product and the ultimate in hot food on the move,” says Richard Jansen, managing director of La Pizza Company.“It’s made from a thin, Calzone base that has been pinched together creating pockets that are filled with either Mozzarella, ham and tomato or Mozzarella and tomato. The Sorrentini is then baked resulting in all the flavours of pizza in a format that is easy to eat.”

The Sorrentini weighs 120g so is ideal as an individual, hand-held snack and is supplied frozen, partbaked. All the operator has to do is

heat in an oven (not in a microwave), and serve. The Sorrentini is also available individually packed with optional thermo heat resistant boxes, offering an even more convenient option, and one which is already being used by the airline industry across Europe, say La Pizza.

“We have exhibited at Food & Drink Expo since 2004 as we’ve found it attracts the right audience for our range of products and is the perfect vehicle for launching new products. As well as the Sorrentini, we are launching our 5” Tasca, a fully baked, folded bread pocket that can be filled and either served cold, or toasted in just 90 seconds, we will be demonstrating how to stretch and toss dough balls and sampling our delicious Italian wood fired pizza bases,” added Richard Jansen.

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Luciano Vendone was born and raised in Sardinia. Working in his uncle's restaurant during the summer holidays from the age of 14 gave him the inspiration to work in catering and he quickly became the pizza chef for the restaurant. After completing catering college in Alghero in 1975, he booked a ticket to England and arrived in Leeds at the age of 18. It wasn't long before he was pizza chef for a well known restaurant in Leeds making up to 200 pizzas per night by hand! Pizza was not well known then but soon became one of the most popular foods in the UK. Currently, stone baked pizza is featuring on many menus of the big chains and the focus is on authenticity and quality.

The trend for deep pan pizza has been replaced by demand for a light, crisp dough that is digestible and satisfying, with the flavour in the base as well as in the toppings.

Luciano has developed the perfect solution for restaurants to serve a perfect stone baked pizza. He oversees the production of his own dough recipe at Deli Conti Foodservice and the sales are growing fast as the product is 'addictive'. The twice leavened dough is made with Luciano's specification of flours, added wheatgerm, semolina, extra virgin olive oil and sea salt. The dough balls are then pressed and stone baked before being frozen and packed for sale. The result is a pizza base that can be topped and cooked in less than 6 minutes.

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too busy to produce in-house. See www.gustofoods.co.uk In addition to producing the pizzas for wholesalers and manufacturers, Luciano is now offering pizza-making courses once a month at Deli Conti in Nottingham at a cost of just £150+VAT per person. Courses will run once we have a minimum of 4 bookings. Deli Conti are proud to be working together with Linda Lewis Kitchens and showcasing the equipment of Cuppone which is an excellent choice for anyone setting up a pizza business or installing new pizza making equipment.

See www.deliconti.co.uk Any client purchasing the Cuppone 3 Step Package will receive free training for two people. Contact Linda Lewis Kitchens www.linda-lewis.co.uk 7

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news MCE’s ‘winter warmer’ offer!

Doncaster’s mayor, Peter Davies (centre), visited Red Tomato, who are taking part in the Local Business Accelerators competition.

Red Tomato is a recipe for business success A bold national initiative backed by the prime minister, David Cameron, and Dragons’ Den judge, Deborah Meaden, called Local Business Accelerators, is looking for local fledging businesses throughout the land via a national competition being run by local newspapers.

Each local winner receives free newspaper advertising and goes head to head with other regional winners, with the overall winner of the competition getting the help and advice of Deborah Meadon for a year.

Red Tomato Pizza & Pasta has just won the South Yorkshire newspaper’s advertising campaign from a shortlist of five with Red Tomato being crowned as the cream of the crop of Doncaster’s fledging businesses by the judging panel.

“We bought the business back

in November 2009 and it has gone from strength the strength,” commented Red Tomato’s Comron Hayati.“We have had to re-invent ourselves and our methods and it has been hard, but not impossible.”

“We believe recession is also a time of opportunities,” Darius Hayati added.“We have noticed that our competitors are reducing quality or cutting corners to offset against the increase in the food costs in order to increase or maintain profit. We are doing exactly the opposite.”

Red Tomato feel that they are well on their way to becoming a household name in Doncaster and surrounding area. Indeed, their mayor has been so impressed that he decided to pay the pizza business a visit, to see for himself what all the fuss is about by trying their new Crispy Duck Pizza!

Icy road conditions are not the only threat to the army of delivery bike riders out there during these cold winter months, warn motorbike insurance providers, MCE Insurance.

Some retailers are continuing to deliver their fast food without the correct levels of cover on their bikes by only adding ‘business use’ to their policies, thus risking fines and convictions, point out the firm, who are one of the few insurance companies to offer specialist delivery bike

insurance and will tailor each policy to your individual needs, offering an ‘any rider’ policy for your delivery bikes and meaning that anyone can deliver fast food on your vehicles this winter without the restraints that you’ll experience elsewhere like age, driving history or residency.

MCE, sponsors of the MCE Insurance British Superbike Series, say that they are also currently offering free RAC breakdown cover included in any quote.

Paragon to reward customers in free £10,000 prize draw Paragon Quality Foods started the New Year with a flourish and twenty lucky customers will soon be the recipients of hundreds of pounds worth of top quality burgers and kebabs, say the company.

The Doncaster-based manufacturer has invited catering establishments that use its products to enter a free, £10,000 prize draw and is offering twenty prizes of between £150 and £2,000 worth of Paragon products and runs throughout January and February, with the winners being randomly selected on 30 March 2012.

The prize draw is being promoted by the Paragon web site and customers can register

their entry on line at www.paragonqualityfoods.com/p rizedraw. Wholesalers are backing the promotion by displaying specially designed posters and prize draw entry forms.

“We wanted to start the year with a bang and reward our customers for building their businesses using very high quality products,” said head of sales, John Healy.

Domino’s search for their fastest pizza maker Domino’s Pizza has been holding its annual competition to find its World’s Fastest Pizza Maker.

Store managers and team members from Domino’s Pizza stores across the UK and Ireland have been battling for a slice of success, with regional heats being held across England, Scotland, Wales, Northern Ireland and the Republic of Ireland during February. The fastest will qualify to take part in the UK final, which is being held at Domino’s national training centre in Milton Keynes at the end of the month.

To take part, each competitor has to make three large pizzas from scratch – one topped with pepperoni, one with mushrooms and the

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final one topped with just cheese. All pizzas must be made to a high standard in as fast a time as possible. Judges, Jason Prescott and Simon Hudson will be looking for pizza perfection as the candidates will be judged on speed, accuracy and the quality of the pizza they produce.

“Every year we see so many great pizza makers coming through,” said judge, Simon Hudson.“It gets very competitive, with each participant determined to take the title. All the participants are passionate and enthusiastic about winning – it is great fun to watch.”

The winner from the UK final will go onto represent the UK and Ireland in the World Finals that take place on May 14 in Las Vegas.

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Leathams celebrates with ‘food spectacular’

SHORTS Writing on wall for paper VAT returns HMRC is reminding VAT-registered businesses that all VAT returns must be submitted online from this spring. Currently, only newlyregistered businesses and those with turnovers of more than £100,000 have to submit their VAT online, as well as pay electronically. Anyone else can send HM Revenue & Customs (HMRC) a paper VAT return, if they wish, but that is changing.

From April 2012, all 1.9 million VAT-registered businesses in the UK will have to submit their VAT returns online, and pay electronically, for accounting periods beginning on or after 1 April 2012.

Cola and pear sambucas Two vibrant new flavours have been added to the Luxardo Sambuca range. Luxardo Cola Sambuca and Luxardo Pear Sambuca are authentic full-strength Sambucas at 38% abv and will be promoted by Cellar Trends Ltd as neat, chilled shots, layered cocktail shots - ‘shotails®’- and simple long mixed drinks, with the UK being the first to sell these new variants. Both will be available in both the on and off-trade, with a guide off-trade retail price of £16 to £19 for a 70cl bottle (call 01283 217703 for details).

ISA’s new approach to UK market ISA has announced that it is changing the way it supplies its commercial refrigeration solutions and shopfitting products into the UK market. Recognising the strengths that existed within their established dealers and with the introduction of new dealers, ISA will now be directing all its business, with the exception of major key accounts, exclusively through this network (www.isaspa.uk.com).

Food and wine matching A full menu of cookery demonstrations, served up by a first-class league of prominent chefs, are set to take place at the Hotel and Catering Show on Tuesday March 13 and Wednesday March 14 (Bournemouth International Centre), including food and wine matching, co-ordinated by Italian wine company, Zonin UK (www.hotel-expo.co.uk).

Whitco raise money for homeless Together with a 100 plus volunteers, as well as some genuine homeless people, Jeff, Lucia and Vita Whitaker of Whitco Catering & Bakery Equipment Ltd slept outside from 6pm until 5.45am recently. Braving temperatures of -8oC, their temporary overnight home was the church yard of St Giles Church in Northampton.

There were there to raise money for the Hope Centre in Northampton, a support centre for the homeless (the plan is to raise £18,000 to fund a homeless support worker www.justgiving.com/sleepout2012).

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Innovators in food, Leathams (www.leathams.co.uk), celebrated the launch of their new brand and web site with a sparkling ‘food spectacular’ held at the London Film Museum.

The event, attended by over 150 of Leathams’ customers, journalists and bloggers, and featured a speech by Mark Leatham who founded the company with his brother Oliver back in 1980, and showcased just some of the thousands of foods Leathams have become famous for.

Guests were treated to a feast of tasty treats dreamed up by Leathams’ head of food, Alessandro Cristiano, and development chef, Andy Howe.

Highlights included tuna on ice (frozen cured cucumber topped with seared tuna and black rice spiced vinegar spaghetti and wasabi granita), cod in smoke (crispy polenta with quinoa salad, topped with apple smoked black cod, served in smoke), Bresaola air breads (air bread sticks filled with aged cheddar and wrapped in smoked salt and bresola), From Parma with Passion (Passionfruit marshmallow wrapped in crispy Parma ham) and Fire & Ice (Roquito chilli pepper ice cream).

“For over 30 years, Leathams has offered a dynamic range of innovative, inspirational foods to professional chefs, hoteliers, contract caterers, high street pizza and sandwich bar chains, wholesalers and multiple grocery retailers,” said Leathams director of sales and marketing, Clive Moxham.

“As a rapidly growing business with a projected turnover of £62 million for 2011/12, we’re committed to investing in our company, our brands, the support to our customers and our people to ensure we remain the innovators in food. Our vision of ‘innovative, quality food, with market-leading brands all supported by excellent service’ is our guiding mantra and the party reinforced this to the food industry as a whole.

“Our new look and feel reflects the way in which we do business: fresh, direct, honest and professional. The new web site is a key hub for customers to find out more about how we work, how we can inspire them with on-trend innovations and the friendly, knowledgeable people who are here to help bring quality and speciality food to life.”

Domino’s Pizza’s mobile unit on Scottish tour Domino’s Pizza’s mobile unit will hit the road for its first ever tour of Scotland.

The unit will be taking to the road to visit towns in Scotland (Peterhead, Fraserburgh, Buckie, Elgin and Forres) and feed fresh, hot pizza to the local residents that currently don’t benefit from a Domino’s Pizza store in their neighbourhood. Domino’s has tied up with Lidl in order to offer hot pizza to the local residents of these towns, Lidl having agreed to let the Domino’s mobile unit use their car parks in all the towns it visits.

Sean Geddes, Domino’s Pizza franchisee and owner of

the mobile unit said: “We are looking forward to bringing Domino’s Pizza to those homes that don’t have the luxury of being able to order from us. We want to share our delicious pizza with as many people in Scotland as we can. This tour will help us to promote the Domino’s brand and give people in these outreach towns an opportunity to order the best pizza they have ever tasted.”

If this tour is a success there will be repeat visits to these towns, say the chain, with a look at visiting other remote Scottish towns such as Fort William, Oban, Thurso, Dunoon, Galashiels and Hawick.

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retail news

Tomato, basil and mozzarella crisps The Yorkshire Crisp Company has produced a special Tomato, Basil and Mozzarella crisp for German company, Hussel, part of Douglas Holding AG, with 274 confectionery outlets in Germany and 16 in Austria, selling chocolate, sweets and bakery products.

Exported for the German market through Delimondo, the crisps are called ‘Friendchips’ and are available in the popular 100g stay-fresh, re-sealable drums that Yorkshire Crisps have become well-known for.

“Yorkshire Crisps were chosen because of their excellent quality, great variety of tastes and the fact that the drums have a long shelf life of seven months compared to three to four months for bags,” said Horace Ostwald of Delimondo.

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Yorkshire Crisps won the Export Award for the Regional Food Group for Humber and Yorkshire in 2010 for demonstrating passion and determination in embracing global export markets. The business, which was initially a regional operation has expanded and their gourmet crisps are now exported to over 14 countries around the globe, including the Far East (www.yorkshirecrisps.co.uk).

Yorkshire Crisps are made from completely natural ingredients and are available in 40g single bags, unique 100g resealable stay-fresh drums, 150g large sharing bags as well as 500g catering packs.

Marks and Spencer launches first Pizza Pop Tart Marks and Spencer has launched what it claims is a high street first - Pizza Toasties, a delicious slice of pizza which is heated up by simply popping in a toaster on full heat for three to four minutes.

They are available in two flavours - Cheese and Tomato with cherry tomatoes, mozzarella and topped with basil, and Pepperoni with mozzarella, cheddar cheese and sliced spicy pepperoni.

“As the weather gets colder, a slice of pizza is great comfort food for a quick snack. Ready in less than four minutes, it doesn’t get much faster - and heating in a toaster means no soggy bases from the microwave,” says Claire Hodgson, M&S Food on the Move. “It’s also a great option for people who

want a slice of pizza at home or in the office, but not the temptation of a whole pizza.”

The pizzas have taken many months to perfect, say the company. The Tomato & Cheese or Pepperoni are lightly baked onto the prebaked bases and the fit of the roasting bag is exact for the pizza square – so once in the bag in the toaster, the pizza heats and cheese stays safely on top during cooking.

The bags have been specially made with a non stick lining to the inner surface of the bag to avoid cheese sticking through cooking – the customer then slides the heated pizza out of the toasting bag to eat.

The toastable pizzas went on sale before Christmas, priced at £2.

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preview

Insight, Interaction and Innovation!

The UK’s most comprehensive event for the hospitality industry, Hotelympia, will have a brand new look and feel for 2012, returning to London’s ExCeL (26 February to 1 March 2012).

Stage set The five-day show has unveiled a brand new layout, a host of new initiatives and even more visitor interaction, with a focus on “delivering innovation to your hospitality business”, say the organisers.

The highly successful Innovation Awards will return, once again providing a high profile platform and an unprecedented means of recognition for new product launches throughout the show.

In a new twist, the awards will see finalists pitch their products behind closed doors in a Dragons’ Den-style arena. The six finalists in each category – Design, Equipment, Food & Drink and Technology – have been chosen and include, among others Speciality Breads (Luxury Individual Fruited Panettone), Oranka Fruit Juices (Vitamin Choice), the Cheese Warehouse (Cheese Melts), Glen Dimplex Professional Appliances (Burco Synergy Grill), GO IN UK (Xenon seating range) and Bermar with its Pod Bar2 modular refrigeration cabinet. Each finalist will have to pit their wits against a panel of specially invited hospitality industry leaders or ‘Innovation Idols’ including Michelin starred chef, Jason Atherton, world renowned sommelier Gerard Basset, and celebrated restaurateur Trevor Gulliver.

“With a new look and feel, Hotelympia 2012 will be the place to source new product 12

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innovations and ideas from some of the most successful and ground-breaking suppliers in the business,” says Toby Wand, group exhibition director.“Our brand new layout will provide the perfect platform and make it easier than ever for visitors to navigate the show floor, while initiatives such as Hot Talent and the triumphant return of the Innovation Awards will enable our exhibitors to really make the most of the event and quantify return on investment.

“We recognise that these are still challenging times, yet the wave of optimism and excitement that is rising with the advent of the London Olympics, is creating a buzz which we feel we have harnessed with this show. Join us where we will once again strive to create a show befitting of the best that Hospitality has to offer – a show that the industry deserves.”

A focal point for the five day show, Hotelympia’s Stage is set to welcome a wealth of leading names and inspirational industry figures, including celebrated chefs Giorgio Locatelli and Ashley Palmer Watts, the UK’s foremost restaurant manager, Fred Sirieix and restaurant critic, Fay Maschler.

The man behind successful restaurant chains including Pizza Express and Giraffe, Luke Johnson, will also be on hand to talk about his businesses and the secrets to achieving and maintaining your own hospitality business.

Budding designers will not want to miss Martin Brudnizki who

will be talking about the future of design. As well as discussing what lies ahead for the sector, he will also be talking about technique, inspiration, favourite projects and advising how to work successfully to schedules and budgets.

The beating heart of the show – Salon Culinaire – will also be a hub of activity. The Live Theatre, sponsored by Nestlé Professional, with equipment supplied by Falcon and Williams, will see an influx of international competitors as it presents the semi-finals of two global competitions. The Global Chefs Challenge – featuring Michelin starred chef Simon Hulstone – and Hans Bueschkens Trophy in conjunction with WACS (World Association of Chefs’ Societies) also promise their fair share of drama.

Salon Display, again sponsored

by Compass Group UK, will run through both halls at Hotelympia, giving visitors to all aspects of the show the opportunity to take in the breathtaking exhibits. New additions include Contract Caterers Challenge, sponsored by Elior UK, open to chefs who are foodservice providers only must produce and present four main courses – two suitable for a staff restaurant and two enhanced for fine dining.

La Parade de Chefs, the renowned fine dining experience at the heart of Hotelympia, and always a big attraction for show visitors, also returns to the fold. The unique cooking challenge is being staged in two 100-cover fine

dining restaurants, sponsored by Steelite and Dudson, where 10 teams, including chefs from the House of Commons, Claridge’s, London and the Irish National Culinary Team, will take turns preparing three-course menus during the show. The experience is run under competition rules and places will be allocated on a firstcome, first-served basis. Meals at La Parade des Chefs have a set price of £34 (including a £2 discretionary fee donated to the industry charity, Hospitality Action).

2012 also welcomes the return of the Skillery in association with the Craft Guild of Chefs, which will once again showcase the skills of a number of well-known chefs.

Hotelympia 2012 will once again be run to the pioneering Sustainable Event Management Standard BS 8901, which sees every operational element comply within set criteria.

Coffee competitions On the Wednesday and Thursday, coffee will be the word on everyone’s lips as The Stage hosts no less than three coffee-related championships.

The UK Coffee in Good Spirits Championship promotes innovative beverage recipes that showcase coffee, spirits and unique ingredients in a competition format. The barista’s mixology skills will be put to the ultimate test as competitor’s present courses of Irish coffee and signature beverages to two February 2012

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preview judges. The drinks are then judged for taste, aroma, visual qualities and overall presentation.

The UK Latte Art Finals require a cool head and a steady hand, shining a light on the most intricate and beautiful latte art designs. Competitors will each have to make two macchiatos, two cappuccinos and two speciality drinks in ten minutes. Each drink will be decorated with free–poured latte art, while each pair of drinks will also be judged against a photo of the intended design that the barista has to submit before judging.

Finally, the World Cup Tasters Championship will award the professional coffee cupper who can distinguish between the intricate taste differences in specialty coffees, while the UK Cezve Ibrik Championships celebrates coffee that is produced in the tradition of Greece, Turkey and the Middle East.

EXHIBITORS Plusfood UK Limited (Stand N2816), situated in the food and drink area of the show, will have a Heaven and Hell-themed stand where visitors will be enticed into Hell with temptingly tasty samples of Plusfood’s Hot ‘N’ Kickin’ Chicken range – lip-smackingly spicy Hot ‘N’ Kickin’ Chicken Wings, Chicken Steaks, Chicken Dippers and some exciting new additions to the range which are being launched at the show. Perfect for tasty starters, Hot ‘N’ Kickin’ Chicken Wings can be served with a dipping sauce and salad garnish, or are ideal served alongside other finger foods as part of a combi platter to share, suggest the company.

Bridor (Stand N2614) will be launching a new range of savoury pastries called Swirls, a first for the brand. Three different recipes have been created - a delicate mustardflavoured béchamel sauce, topped with grilled emmental, cheddar

www.papa.org.uk

and mozzarella cheese, a creamy béchamel sauce dotted with diced ham and topped with grilled emmental cheese, as well as a pizza-flavoured swirl featuring a delicate tomato sauce cooked with garlic, onion and thinly sliced mushrooms Originally Founded in 1946, ice cream equipment experts, Carpigiani (stands S1036 and S1040) will be offering visitors advice and knowledge of artisan ice cream, soft ice cream-cream, whipping and thick shake machines, as well as their Carpigiani Gelato University training courses which are available throughout the UK for those looking to learn the secrets of ice cream making. On stand will be the new Carpigiani “Freeze & Go” machine - single cylinder (500ml), compact, counter-top machine that allows for the high quality production of ice cream and sorbet in just five minutes.

The traditional coffee machine manufacturer, La Cimbali UK (stand S3219), will be attending the show. "Consumers are now involved in more coffee drinking experiences on a daily basis, but have come to expect their coffee to be as good or better than the offering that they can get, not just from high-street coffee chains, but now supermarkets, department stores and garage forecourts! They expect creamy lattes, frothy cappuccinos and rich espressos,” says Carl Bjorkstrand, managing director of La Cimbali UK. The La Cimbali Q10 - a fresh milk bean-to-cup coffee machine which has been designed to

ensure that any hotel outlet can offer a high standard of coffee to its’ business guests with hardly any staff training needed and for less than 10p per cup – will be on show, as will the company’s M29 Select Turbo machine (a compact traditional machine with an automatic steam facility for hotels that want to serve fresh, quality coffee from a traditional machine), the new M39 HD machine and

Magnum on demand grinder, and the new S54 semi-automatic machine, as dual boiler, high performance bean to cup machine for large demand, retail based occasions. The S54 will be accompanied by the more compact M1 S10 Turbo, for those wanting the same style of production, but on a more modest scale.

Katerbay (stand N1159) will be launching the “Turbo Air” brand of refrigeration equipment which includes upright fridges and freezers, counter fridges and freezers, as well as pizza, prep counters and glass door drinks coolers, promises the very highest quality, reliability and real value for money.

Cater-Bake UK Ltd (stand S1540) will be in the catering equipment area. Specialists in the supply of pizza, bakery and associated catering equipment across the UK they are agents for brands such as Zanolli pizza conveyor and bakery ovens, Fimar processing equipment and Fage pizza ovens as well as Kingfisher refrigeration and mixing machines.

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preview Victor Manufacturing (stand N1346) will launch the Optimax range of refrigerated, heated and ambient display cabinets alongside the company’s extensive ranges of foodservice equipment. Some of the products on show will include the popular Synergy drop-in counter units, highlights from the company’s servery and foodservice counters, chilled and hot display units and the ever-popular Victor hot cupboards and Banquetline hot holding cabinets.

Instanta (stand N1766) will be widening its range of hugely successful Sous Vide machines, upgrading its CT and 1500 product lines to include a number of features specifically requested by its customers, introducing a new compact countertop boiler - the 1000C, and launching a range of 4 manual fill urns.

Metcalfe (stand S1001) are the sole UK distributors for the Roband range of grill stations. With the elements cast into the smooth die-cast aluminium cooking surfaces the grill has been designed to produce an even, efficient heat transfer both across each plate and between the top and bottom plates, ensuring a perfectly cooked 60 second panini, claim the company.

Following its recent acquisition of the equipment distribution division of Servequip, Jestic (stand S1415) will be exhibiting a range of products from brands such as Henny Penny, Ugolini and Frigomat. The Josper charcoal oven grill, distributed exclusively by Jestic, is being pitched as ‘the must-have product’ for chefs of the year and Josper (stand S1419) will have a stand directly opposite where they will be carrying out live cooking demonstrations throughout the show.

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All to be revealed… New launches from Artis.

Tibard (stand N2615), one of the industry’s most long established chefs’ wear manufacturers and Oliver Harvey, one of its newest, will be sharing a stand once again, coinciding with the launch of Tibard’s brand new catalogue which will contain a number of new additions to both its front of house and back of house collections.

ALSO EXHIBITING Adande Refrigeration (Stand N1310) Fords Food Equipment (Stand S1010) GI.METAL SRL (Stand S1116) Pizza Equipment Ltd (Stand S1202) The Clay Oven Co (Stand N1316) UK Equipment Direct Limited (Stand N1456) Universe Pizza Ltd (Stand S1650)

The Merrychef e2 could be of interest to outlets with its small footprint and easyTouch control panel that has the ability to store up to 1024 six-stage recipe programmes.

Manitowoc (Stand N1869/1870) will be launching its new Merrychef e2, the latest version in the Merrychef eikon selection, and the ideal solution for a variety of smaller establishments such as cafes, tearooms and kiosks, feel Manitowoc with 375mm x 724mm x 686mm dimensions. The e2 will help to create additional revenue opportunity for new locations where space has previous been a limitation to offering good food, fast. It has a new patented heat transfer method uses planar

Attending and exhibiting Companies seeking to find out how they can promote their business at Hotelympia and reach an audience of over 33,000 should visit www.hotelympia.com, or contact Andrew Pantelli on 0207 886 3055. Visitors can also visit the web site to register for a free ticket, saving the £30 entrance fee.

plumes to provide fast and efficient crispy cooking with uniform browning so that popular snacks such as paninis, pizza cones, chicken wraps can be cooked very quickly to a very high repeatable standard.

Villeroy & Boch (Stand N2019) has added fresh additions to its NewWave collection and is set to showcase them at the 2012 event. The popular range has been extended to include a host of new and original design concepts, presenting fresh

opportunities for innovative serving concepts. With an additional selection of tableware, including party plates, antipasti plates, salad bowls, dip bowls and a tray (www.villeroy-boch.com).

Elia International Ltd (Stand N2629) will be showcasing its latest cutlery additions; Liana, Motive, Serene and Quadrio. These unique and contemporary patterns add drama and style to any table setting. Made from 18/10 stainless steel to the highest specification, the patterns, along with over 50 others from Elia, are available from stock and are perfect for use in the hospitality market.

Tableware, cutlery, glassware and barware, Artis (Stand N2609) says that it will have some exciting announcements to make at the show, but nothing will be revealed until the first day. Meanwhile, it is teasing customers and prospects alike with sneak previews of what is in store. Images show partially hidden Artis products, draped in silk, with the strapline,‘All will be revealed….’

Rational Ltd’s (Stand N1410) SelfCookingCenter® whitefficiency®, pitched as ‘the next generation combi oven’ due to its sustainability and time and money-saving features, has been short listed for a Hotelympia 2012 Innovation Award (winners to be announced on Monday 27th February on the main stage at the event).

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trends

Restaurant trends

for 2012

The Next Idea (TNI, www.thenextidea.net) is an international restaurant and leisure consulting group based in Los Angeles, with offices in the UK, United Arab Emirates (Abu Dhabi), and India. They work across the world, specialising in concept creation and development – everything from strategy, brand and product development, to design, execution and communication. They are specialists focusing their expertise exclusively on food, food service operations, restaurants, cafés, leisure and entertainment. Here, based on their research and understanding of markets across the world, they identify what trends we are likely to experience in 2012.

Street food mashups The ever-increasing use of social media is driving street food mashups to a new level. Street food mashups are basically food trucks forming outdoor food courts – open-air versions of the familiar shopping mall food courts. These are new ways to buy breakfast, lunch or dinner while exploring world food trends, such as those from the Asian and South American cultures. Street food is inexpensive, trendy, tasty, and makes portable eating both social and fun. A good example is Jappadog. Jappadog's are hotdogs with various Japanese toppings that appeal mostly to Millennials (or Y generation – those born in the late 1980s to the mid 1990s).

Modernising common food Innovation is often considered the creation of something new.

However, in food it applies just as much to the modernisation of old recipes. A great example is the humble hot dog, which saw a huge renaissance in 2011. And it’s not just hot dogs that are seeing an overhaul. The gourmet burger trend continues to outperform many industry categories, and is expected to continue, while pizza 16

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is being taken to a new level of popularity with the use of flat bread bases and ever more unusual and exotic cheese, vegetable and protein toppings.

Healthy vending One area that illustrates changing demand is vending machines. Healthy vending machines are offering snacks like carrots and apples, hummus, meal replacement bars and yogurt. These machines are popping up in response to consumer interest in nutritious eating, combined with legislation aimed at limiting junk food in schools.

The healthy vending machines movement has been an ongoing trend that is growing as a result of childhood and adult obesity and the general wellness movement. While this trend mainly began in schools, it is expected to expand into hospitals, airports, hotels and offices, as the consumer seeks tasty, healthful alternatives to high-caloric junk food.

Small is hip Although small, bite-sized food is not new, it is on the upswing now as a result of the consumer’s ever increasing

mobility and interest in trying many dishes at meal time. In addition, many brands have introduced bitesized products such as Starbucks Petites, Cake Pops, Mini Cupcakes, Whoopie Pies and Sweet Squares. This new concept has succeeded since the consumer can indulge in a treat and have fewer regrets due to the small portions. This trend is expected to grow in all food service categories, and we expect to see some new niche concepts focusing on purely bite-sized food items over the next five years.

Global food As the world becomes more

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trends interconnected, more new ethnic food becomes available.

Although the US market will take time to react to global food trends, the rest of the world will move faster.

Fusion food will take on a highly mainstream position internationally with new global fusion food concepts expected to pop up in Asia, India and Europe at an increasing rate. The influence will be Pan-Asian street food, which will slowly, but surely, take root in many countries.

Vegan Driven by the concept of wellness, one of the food world’s surprises has been the rise of veganism. Veganism simply involves animal-free food and zero tolerance for animal biproducts in food. This means that only food that comes from the ground -- vegetables, fruits, grains and plants -- is acceptable to eat.

Traditionally, veganism has been more a lifestyle than a diet. Its philosophy extends to clothing, cosmetics and so on. Recently, it has been promoted as a diet form in its own right. There are already a few vegan restaurant chains in the US - Veggie Grill and Native Foods - along with a growing number of independents. This cuisine and eating style is forecasted to grow at a substantial rate over the coming years as it addresses both health and economic concerns and has been sufficiently well developed to appeal to the broader customer taste profile.

Local is best The farm to table movement has continued to grow and independent restaurants are making conscious attempts to purchase locally. Restaurants increasingly feature their farmer suppliers, including stating the source of their products and offering special menus from individual farms.

This trend will continue to grow and we will see restaurants paying less attention to chefs while focusing on the farmers and food artisans.

The great news for consumers’ health (and demand) is that more attention to the supply chain also means more attention to food safety and product traceability, not to mention local sourcing and freshness.

Equally, the increased use of seasonal and local items suits the previously mentioned less-ismore trend. To facilitate flexible purchasing, growers, manufacturers, distributors and operators continue to embrace a more transparent, safe and efficient supply chain.

unlike Google 10 years ago. New industries have emerged, jobs are being created, and many companies are building their business model around the social media community. However, while interactions on the Internet will most likely never go away, it is worth considering what Facebook might look like in the next five years.

Many people believe that Facebook is here to stay, though that is not so clear. Certainly, people are either going to love the social benefits they obtain

Street food coming to a high street near you in 2012 Street food concept restaurants are set to be the big winners in London’s restaurant scene this year, predicts leisure agent Shelley Sandzer (www.shelleysandzer.co.uk).

“We are seeing some new, diverse operators coming in with clever concepts such as street food in a restaurant environment.

The offer is a simple back to basics, but good quality, menu from around the world. Meat Liquor, who has recently opened in Welbeck Street in London is a good example, as is Mexican operator Daddy Donkey,” says Nick Weir, director of Shelley Sandzer.

The firm is also predicting more restaurants going the noreservation route and the demise of the voucher culture as well to increase dining covers.

“Many new restaurants opening in London now make a virtue of a no reservations policy and this trend is set to continue. Diverse, quality operators will be the big winners in 2012 and I would cite successful new operators such as Jamie Oliver’s Union Jacks, Byron and Chipotle as the trailblazers for next year,” adds Nick Weir.

“Last year was all about keeping the customers coming. Many restaurants looked to the burgeoning voucher culture to maintain a healthy number of covers. I think the voucher culture has had its day and its now time for restaurateurs to come up with new concepts and good food to entice customers.”

Ethnic food As the new decade progresses, the Next Idea predicts increasing influence from Indian, Peruvian and Mediterranean food.

Mediterranean food in particular has many healthy attributes, often promoted as heart-healthy and abundant with anti-oxidants.

A new trend is that these foods will be made with authentic recipes and locally purchased fresh ingredients.

Social networking accelerates In 2011, it was difficult to find any business or industry journal that did not refer to Facebook, Twitter or LinkedIn in some manner. The reality is that social media has now become a way of life, not

from sharing information or they are going to become sick of people being aware of everything they’re doing.

Facebook has become such a major social platform for other services that it will likely overcome a substantial amount of users dropping off or elevating their privacy settings. The broader question is how will it defend itself against increasing competition, and more importantly, user boredom?

Lastly, we are bombarded with thousands of new data points everyday just from friends and people we follow on Facebook and Twitter. When will it be too much? So, although social media is an ever-increasing trend, it

remains unclear what the future will hold.

Free food Free is in, and we don’t mean free food. Consumers are not just looking for additive and pesticide-free food. Minorities are now the majority, and they want food free from their nemesis, whatever said nemesis may be.

The gluten-free food market is set to grow by $1.2 billion throughout the next five years, according to research by Datamonitor. Contributing to this cause is the nearly epidemic rise in childhood disorders. This will further fuel the trend, as parents look to their child’s diet as a potential cure for disorders such as autism and ADHD. Calories are history Well not quite, but certainly they are being watched like never before. Almost every restaurant has a ‘healthy’ section on their menu and lists calorie levels.

Restaurant and food service brands are removing fat and calorie-laden items from their menus and introducing lighter, healthier options as consumers are giving a clear indication that they are more conscious of their health and the types of food that they choose to eat.

Restaurants that cater to the health-conscious consumer are showing growth ahead of average industry levels, which reflects the strong consumer trends towards healthier living.

Consumers are demanding nutritious and healthy food, low cost and with fast service. Health food has proven to be a sustained and growing trend in the food industry, attractive to all demographics.

Diet companies are generally showing unprecedented growth, and there will be a growing trend towards pre-made fresh meals that have been calorie counted and customized to the dieting consumer’s tastes and dietary needs.

The ‘healthy eating’ trend is predicted to be one of the most prolific over the next five years as consumers make a major shift in how and what they eat, along with understanding the health benefits of more nutritious and less fatty foods.

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toppings

The arrival of the Olympics later this year and our increasing love of spicy food, are two trends which are now shaping the diversity of pizza toppings, as several toppings supplier explain here. Neither should cheese - often seen as a staple, ‘base’ topping – or traditional favourites such as chicken be under-estimated in terms of creative opportunities for pizza chefs.

A pizza-style open baguette with a Bolognese sauce-influenced topping created with ingredients supplied by Dawn Farms Foods.

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toppings Premium Leathams currently supply over 1000 specialist products to the entire food industry and benefit from considerable expertise within the UK pizza industry (the company has won the Pizza Pasta & Italian Food Association’s award for new ingredients for the past four years), and so are well placed to observe changes in pizza topping requirements.

On the changing pizza market, the sales director of their ingredients and manufacturing division, James Faulkner, observes that pizzas are no longer being considered purely as an everyday consumable, but are also increasingly being regarded as a premium product with consumers often looking for an authentic taste of Italy which has a proven authenticity.

“It’s not unusual to find traditional Italian salsicca piccante instead of the common pepperoni or buffalo mozzarella instead of other mozzarella products, for example,” says James Faulkner.“Manufacturers and high street chains recognise that their customers require the choice from a premium, authentic product over an everyday product.

“As chefs continue to innovate at the high-end of the market, ingredients that might be usually found on a restaurant menu are also being used as pizza toppings. Our success at the PAPA awards has helped to influence this. We have recorded some significant growth in a number of our product areas such as our Wild Mushrooms & Truffle Paste, or SunBlush® Red & Yellow Baby Plum Tomatoes, and I think the awards have certainly helped to increase awareness and recognition of the products within the marketplace.”

The company say that they also looking forward to the Olympic summer, and anticipate greater demand for a variety of ingredients due to the different nationalities and tourists who will be visiting the UK. “The Olympics is one of the most significant events to hit the UK for many years, and we definitely expect to see a lot of demand for ingredients inspired from countries throughout the world, as both food

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manufacturers and restaurateurs aim to capitalise on the event,” adds James Faulkner.

“Pizzas are likely to form an important part of this market, and as the Olympics Games rolls into town we would expect to see a lot of flavours from around the world bring incorporated into daily food life, with Spanish, Italian, Mexican, American or Asian inspired pizzas, sandwiches and snacks. This is a great opportunity for retailers to showcase their creativity using authentic ingredients from around the world.”

Spicier The nation’s love for spicy food has grown into the mainstream in recent years, and in turn helped to fuel a growing demand for new types of food, particularly Mexican-inspired dishes, which can be found in both restaurants and off the shelf, say Leathams.

Demand for their South American chilli peppers, such as Roquito® Peppers, CherryBell® Peppers or other jalapeños, for example, has grown rapidly, report the company, helping, they feel, to pave the way for many new products to enter the British market.

Another of the industry’s leading ingredients suppliers agree that tastes are definitely hotting up in the pizza toppings market with Mexican, Mediterranean and spicy Asian flavours developing as particular trends of the moment. Dawn Farms Foods, a major supplier of cooked and fermented meat ingredients to the pizza industry throughout Western Europe, say that they place great store by the

importance of tracking and predicting consumer trends in the market place.

From its modern, cooked and fermented meat plants in Naas, Co. Kildare, Ireland, they supply fully cooked beef, ham, chicken, bacon, pepperoni and salami to a wide range of blue chip customers throughout Europe.

These toppings feature in the company’s new branded Foodservice Range, sold through distribution partners including 3663 and Sauce Direct.

Conor Cahill, head of science and innovation at Dawn Farms, leads a 20-strong technical, culinary and new product development team who are constantly looking at new menu ideas for customers and place great importance on scanning the horizon for emerging market and consumer trends that can be translated into new products for the pizza toppings market.

“We use a stage-gate product development process which we call NECTAR,” says Conor Cahill.

“It’s an acronym for Need, Explore, Create, Test, Action and Review and it’s the cornerstone of our entire new product development system.

“It allows us to run all projects, whether customer or trenddriven, in the most efficient way. It also allows us to consistently develop great new products in line with consumer and market trends, and challenge ourselves to make the best possible ingredients for toppings.”

Conor Cahill’s colleague, Jack McDermot, is Dawn Farms’ consumer insights manager responsible for trawling the market, talking to customers,

understanding and interpreting trends.

“We constantly research and explore around six recognised Consumer Lifestyle Trends provided by the Irish Food Board,” says Jack McDermot.

“These trends are applicable across UK and European markets and we share them with our customers. They are fully redefined every three years and this helps us to be more outwardlooking, future-focused and consumer-driven, acting as a catalyst for new thoughts and ideas.”

While pepperoni remains the most popular toppings ingredient in the pizza market, say the company, exciting new trends are emerging and they are constantly in the vanguard of meeting these changes. The company uses a system called Synetics, a creative idea generation and problem-solving tool which allows the new product development team to explore hundreds of ideas in a very short space of time. The team then selects the best ideas and refines them before devising a full action plan.

With pizza toppings, the dominant trend at present is ‘keeping it real’ – the reemergence of recipes popular before and now seen as cool and chic.

“In today’s market, consumers are looking for value but at the same time want a level of quality and taste, so the challenge for us is to use different cuts of meat that deliver a product that is strong on flavour,” says Conor Cahill.

Mexican is a flavour trend which has really come to prominence in the past few years and is currently mainstreaming – mainly driven by ‘modern Mexican’ fast-casual foodservice chains such as Chipotle Mexican Grill. Dawn Farms’ insight into this trend has led to the introduction of new seasoned beef mince and chilli beef chunks ideally suited as toppings, along with chicken fajita strips.

“Authentic Mexican and US flavours are emerging as key trends with an emphasis on fresh and clean flavours that can be found from popular local recipes,” adds Conor Cahill.“We have

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toppings

Recipe suggestions Mexican Meat Feast Pepperoni meatballs, pepperoni, seasoned beef mince, onion, tomato and habanero sprinkle, finished with a sprinkling of coriander for freshness. Serve with double dips, guacamole and sour cream.

English Brekky Cumberland sausage, smoked bacon, sliced tomato and onion (with a sachet of HP Sauce for drizzling, post-cook). A playful menu concept, but why shouldn’t consumers eat pizza at breakfast time?

Barcelona Tapas Chorizo, pork meatballs, red and yellow peppers, mixed olives (with a sachet of aioli for drizzling, post-cook). Tapas implies making an event of eating with family and friends - sharing foods that look and taste great. Table-top theatre.

Flavours of Asia Pulled pork, pulled chicken, red onion, spring onion, tomato, chilli and garlic (with an extra-large sachet of hoi sin dipping sauce – for dipping or drizzling).

All the cooked and fermented meats in the Dawn Farms Foodservice range have no hydrogenated fats, artificial colours or flavours, say the company, who are also an industry leader in the production of fermented and dried meats like pepperoni, salami and chorizo. They also point out that they are the only European supplier using a unique heat treatment process which offers customers a higher degree of robustness in terms of product safety. stayed true to this trend by using the traditional meat cuts. They require slow cooking and braising to achieve the required texture, flavour and visual impact on a pizza.”

Lime and chilli are key ingredients for some Mexican pizza toppings, complemented by pulled and barbecued pork, or ‘torn’ pulled beef to bring that authentic look and feel. The use of value-priced mince toppings is key to the increasingly popular range of Mediterranean style pizzas currently emerging on the market.

Other pizza toppings trends being worked on by the Dawn Farms team include British, Spanish and Asian flavours. In this year of the London Olympics, a British breakfast pizza is currently under development for those athletics fans wanting to get up at dawn for early morning Olympic events.

While Italy is firmly established as the home of the pizza, the trend has deepened in recent

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years to include other Mediterranean cuisines and the Dawn Farms team reports that it is currently working on tapas as an exciting new pizza toppings category.

“My current favourite is our pepperoni flavoured meatball topping, but we’re also working on a dark chocolate chilli mince for a Mexican Mole pizza topping, and I’ve got high hopes for that!” says Conor Cahill.

Evolution, not revolution “Like most other areas in foodservice, pizzas are following the trend for hotter, spicier formats. As a supplier of both pizza ingredients, such as pulled pork and stripped chicken, as well as a wide range of sauces, we are perhaps more aware of this than most suppliers to the sector,” says Nigel Parkes, purchasing and marketing director at Atlantic Foods (www.atlanticfoods.co.uk).

“We are seeing increased demand for jalapenos, and with regard to sauces BBQ continues to grow in popularity year on year. In fact, the request that we receive most often from our customers in relation to product development is to make an item hotter and spicier! This seems to be a trend across our product range because as well as increased demand for products such as our Hot Coated Chicken Wings, we are also seeing growing interest in our hot/spicy sauces such as Peri Peri and Louisiana Hot Sauce.”

That said, say the company, there is also evidence that the current economic climate has led to consumers returning to more tried and trusted flavour combinations that they have grown up with and so the move to spicier products should be perceived more as evolution rather than revolution.

“Chicken remains popular with operators for a number of reasons – aside from being perceived as a healthy, low fat alternative it lends itself to use in any number of dishes. Our chicken strips for example can be incorporated into pasta dishes, salads, sandwiches and paninis, as well as being an excellent way of

Dairygold’s Pizzamelt.

adding value to a pizza,” says Nigel Parkes.

“As operators look to consolidate and rationalise their supply chains we have also experienced increased interest from groups looking to develop new flavour profiles in conjunction with our in-house NPD team. As not only a supplier of chicken products, but also the Chef Paul Prudhomme range of herbs and spices and a selection of pizza sauces, we are in a good position to develop products that suit their individual needs using ingredients that can be sourced from a single supplier.”

Cheese The image of a slice of freshly cooked pizza heaped with melted cheese is probably one of the most mouth-watering images around and while pizza toppings vary greatly around the world, reflecting regional tastes, cultural preferences and current trends, cheese remains a vital component in pizza creation.

Besides adding texture and a well-loved flavour, which complements numerous other ingredients that may be incorporated in toppings, cheese has a very useful role to play in a pizza’s make up in that it keeps other ingredients in place.

However, it’s important to select a cheese that will specifically perform well as a pizza topping.

“Kerrymaid Pizza Grate has been specifically developed not to oil out and has fantastic stretch and melt qualities – adding both to the visual appeal and texture of your pizza,” says Adrian Coulter, business development chef at Kerry Foodservice, suppliers of Pizza Grate.

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toppings

“When served as a grab and go option, the pizza will hold its shape and will be convenient for the consumer given that there won’t be an oily residue that is a common by-product of standard cheddar. Whether eaten by the slice or as a whole pizza, the stretchiness of the Kerrymaid Pizza Grate will add authenticity and appeal to the consumer’s expectation for a stretchy topping.”

Kerrymaid Pizza Grate is an extremely economical ingredient too, say the company, but that will still amply cover 25 x 9inch

www.papa.org.uk

pizzas.

“In addition to Kerrymaid Pizza Grate, the range of Kerrymaid Grated Mild Coloured and White is versatile and convenient,” adds Adrian Coulter.

“Developed to not melt together when handling, it is designed for easy and even distribution with minimal clumping, reducing back-of-house labour, while also enhancing your dishes with its favourable texture and creamy taste.”

“We are seeing an increase in manufacturers moving away from fresh cheeses to IQF (individually quick frozen) Italian cheeses,” says Leathams’ James Faulkner. “Fresh Italian cheeses have a relatively short shelf-life and by using IQF cheeses as an alternative this can help to reduce wastage, give better portion control and are much easier products to use.

"Soft cheeses are commonly used in the manufacture of pizzas but one of the problems that manufacturers often encounter are difficulties in handling the produce. For example, Taleggio cheese has a rind on it and can

be quite sticky to use. Using a pre-prepared IQF Taleggio cheese means that it can be applied much more easily on a production line without comprising on the quality of the product.”

Cheese, of course, is the pizza topping ingredient that can make or break a pizza. That’s why Dairygold Food Ingredients (DFI, www.dairygoldfood ingredients.com), one of the UK’s

largest suppliers of cheese and dairy-based ingredients to UK food manufacturers and the foodservice industry, say they developed a pizza topping designed to produce consistent, high quality results every time.

Pizzamelt is the culmination of an extensive development process, say the company, and is manufactured using the highest quality mozzarella and finest natural cheddar cheese. It

PizzaExpress’s Leggera Padana pizza.

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toppings provides great taste, melt and browning properties, thereby offering a simple means of producing pizzas which meets expectations every time.

“Consistency is key when it comes to pizza-making,” explains Tony Kourellias, business development manager for DFI. “Our busy customers have enough to think about without having doubts about how their pizza topping will perform!

Pizzamelt’s carefully developed cheese blend delivers fantastic performance in both conveyor and deck ovens first time and every time.

“Much time and care went into the development of Pizzamelt, during which we gained valuable insight into the way the cheese performs in varying conditions. As a result, Pizzamelt is made from block cheese to give a consistent format size, and the larger 9.6mm grate size upon which it is based helps achieve a more consistent cook. It is produced using a specific starch control management system to ensure the minimum amount of starch is used.”

Tony Kourellias, a trained chef, and the dedicated Pizzamelt team have a thorough knowledge of cheese performance and are on hand to assist customers in creating the most delicious pizza possible.

Pizzamelt is available in three varieties: Pizzamelt Green, which consists of 100% mozzarella, Pizzamelt Red, which is 80% mozzarella and 20% cheddar, and Pizzamelt Blue, which comprises 70% mozzarella and 30% analogue. It is produced in three convenient formats: grated (9.6mm), baby dice and extra long dice.

“Cheese is undoubtedly the essential pizza topping,” agrees Adéle Bird, channel marketing manager at Bel Foodservice UK. “It adds a great flavour and texture to the final product and binds components together. It also browns nicely, enhancing the pizza’s overall appearance to the customer.

“Despite this, many operators tend to overlook the fact that they should pay more attention to the cheeses they use on pizza dishes. Using different cheeses on

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Domino’s Texas BBQ pizza.

various menu items enhances the overall offer and demonstrates the operator’s commitment to producing high quality items. If you compare a menu with mozzarella on all pizzas with a menu that has everything from Gorgonzola and Boursin to Leerdammer and feta, it’s easy to see that by offering your customers a choice, your menu immediately looks more appealing.”

Less is more When sourcing ingredients, operators should consider that they can use less of premium products in each dish, such as branded cheeses, compared to their non-branded counterparts, advise Bel Foodservice (who can be contacted via bfoodserviceuk@groupebel.com).

“By using less of a generic cheese and replacing it with a more flavoursome product, you can reduce the amount purchased. It also allows you to use more of other ingredients such as fresh vegetables and quality meats, to create a harder hitting flavour combination,” says Adéle Bird.

“To create a delightful stringy texture, similar to that of mozzarella, try using Leerdammer. With its creamy consistency and sweet, nutty flavour it’s a delicious alternative to more commonly used melting cheeses. And for a stronger taste, why not use a more unusual cheese such as Smoked Port Salut to complement fresh ingredients such as pineapple, mushrooms, olives or Parma ham?”

However, cheese isn’t just limited to being a pizza topping, point out Bel, who have seen many of their cheese brands used successfully and creatively in PAPA’s Pizza Chef of the Year competition.

For example, pizza chefs can add Boursin Cuisine to a tomato sauce to create a creamier bed for ingredients. With an intense garlic and herb flavour combination it has an intriguing taste that will help make your dishes stand out, say Bel. Alternatively, you can create a pizza bianca by coating the base with Boursin and layering with various herbs, meats and vegetables.

“Nowadays more and more consumers are concerned about what goes into the dishes they order when eating out of home, with some steering clear of pizza dishes because they’re traditionally associated with a high fat content,” says Adéle Bird. “However, with a range of alternatives on the market, it’s possible to substitute ‘lighter’ versions of ingredients.

Leerdammer Light, for example, melts just as well as the original Leerdammer and has the same unique taste.”

PizzaExpress created something of a stir back in 2009 when it launched its Leggera (‘light’) pizza which featured a cut out centre, and so less pizza base, but that was filled with a salad instead so as to cut back on the calories for their dietconscious customers. However, despite on the surface seeming to offer pizza lovers less pizza for their money due to the hole in the middle, the concept has

gone on to prove to be very popular indeed.

Their latest additions to this product line feature tasty toppings (pepperoni and goats cheese) that might have previously been felt to be ‘no go’ ingredients in light of the 500 calorie challenge, but the new Leggera pizzas are characterised by a new lighter, crispier dough base in order to allow space for previously off-limit toppings and still remain under 500 calories.

“Creating a pizza that is genuinely tasty and packed full of flavour, while being just 500 calories, is a real challenge,” comments PizzaExpress pizzaiolo, Antenor Siqueira. “We wanted to add more toppings, so took inspiration from our Romana pizza base, which is thinner and crispier, to make a lighter base. The new Leggera has the same amount of toppings as its classic equivalent and cooks just as quickly.’

The new American Leggera is topped with pepperoni, light mozzarella and tomato, while the new American Hot Leggera is boosted with jalapeno peppers. The Padana Leggera features goat’s cheese, spinach, red and caramelised onions, as well as garlic oil.

Domino’s has also been introducing new, tastier toppings on its classic pizzas, focusing in particular on chicken and bacon. All Domino’s pizzas featuring chicken and bacon now include succulent new chicken strips and smoked bacon rashers, with the new toppings having been introduced as part of Domino’s ongoing new product development and commitment to delivering high quality pizza using the best ingredients, say the company.

Ian Douglas, procurement director for Domino’s Pizza, said: “We continually strive to provide our customers with the best tasting pizzas and with these new chicken strips and bacon rashers, our classic pizzas not only look more visually appealing but you can really taste the difference too. Our pizzas are all made to order from scratch and with these new toppings, favourites such as the Texas BBQ just got even tastier!”

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franchising

Recipes

for success It’s the time of year when many people with entrepreneurial ambitions review their business options. Franchising is tried and tested in the pizza business, offering good opportunities for well resourced investors, as well people who might have never done anything like it before.

Helping hand Setting up a new business and making it a success is a tough and demanding challenge for anyone.

There is so much to consider and to do, even after deciding what to sell – from preparing a business plan and arranging finance to setting up the operations and marketing the venture – and usually with little help.

It is different for food and drink entrepreneurs who choose to start up as part of a proven franchised business with a trusted brand name. With the support of a franchisor and a supporting network of established franchisees (who have personal experience of all aspects of starting out), they can access help to overcome the uncertainties and difficulties commonly faced at this stage.

It isn’t difficult to see why franchising is so popular for startups and is growing well. There is extensive evidence that businesses based on franchise concepts are far more likely to succeed than other new business ventures (according to the latest NatWest and British Franchise Association survey carried out in 2010, there were 127 franchise business brands in the catering and hotel sector covering 8400 franchise units – an increase of 19% since 2005).

Why is it so successful? A franchise business has a proven business model, which is

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“

COMMENT

Mike Racz, Domino’s franchisee Mike Racz is the owner of Domino’s stores in Hartlepool, Houghton-le-Spring, Middlesbrough, Redcar, Scarborough, Stockton-onTees, Sunderland and Washington.

“I first started working for Domino’s as a pizza maker and worked my way up through the business as store manager and then area manager. I became a franchisee in 2006 when I opened my first store in Hartlepool,” he says. “Today, aged 29, I own eight stores in the North East.

“I’d already been working for Domino’s in various roles for two years before I became franchisee so I knew what Domino’s was all about and how the business operates. I loved everything about Domino’s and the great opportunities it offered. I was only 24 at the time but I’d always wanted to own my own business so I jumped at the chance to become a franchisee.

“I enjoy the freedom of being my own boss and seeing how the decisions I make have a direct impact on my business. I’m really proud of what I have managed to achieve so far, but I never forget where I’ve come from. I have a team of 150 people and I enjoy being able to help them develop their careers – for example, enabling them to progress from being a driver to an area manager, just like I did a few years ago.

“In 2010, I was really honoured to have been given an Acorn award. They’re awarded to people aged under 30 for achievements in the catering and hospitality industry and I couldn’t believe it when I won.

“I love my job and thrive on the busy store environment so I insist on being really hands-on. At weekends, I work in one of my stores helping to take orders, make pizzas and deliver them.”

transferable and can be taught.

This is then supported by the franchisor and training provided.

A franchisee owns the local

”

business in a particular territory and so can eventually sell the business, providing a long-term investment.

Background research Having decided that franchising is an interesting prospect, the next key step is to find the right business. While web sites such as www.thebfa.org and www.franchiseinfo.co.uk can provide many options and sources of information, meeting franchisors and existing franchisees face-to-face is also vital to gain a clear insight into a business and the reality of being a franchisee.

Two major franchise exhibitions taking place this month and in March represent a good way to research this by offering budding franchisees the chance to meet face to face with a wide range of potential partners and provide the chance to acquire all the advice and guidance they want.

Visitors will have many valuable opportunities to find out more about the world of franchising at the National Franchise Exhibition (24 and 25 February 2012, NEC, Birmingham) and the British & International Franchise Exhibition (16 and 17 March 2012, Olympia, London).

Both events are exclusively supported by the British Franchise Association (bfa) and only companies that have met the Association’s code of ethics can exhibit. This means visitors can have confidence in the franchise opportunities on offer, as they are an ethical entity within the UK February 2012

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franchising visit www.franchiseinfo.co.uk (callers can purchase tickets by credit card for £8 each or £7 each for two or more in advance.

Admission on the door is £15).

However visitors can gain free admission to either exhibition using the promotional code PPIED at www.franchiseinfo.co.uk (for the latest news and updates about both shows, follow each exhibition on Twitter at www.twitter.com/ukfranchising, join the Franchise Exhibitions Group on LinkedIn or become a fan of the FranchiseInfo group on Facebook).

and network (sponsored by Platinum Property Partners, the feature will also enable people to keep in touch with the office using WiFi).

market. There will be many exhibitors covering the food and drink sector including Papa John’s, Canas y Tapas, McDonald’s, Yoyo Noodle Group, Riverford Organic Vegetables and Southern Fried Chicken.

As well as all the opportunities these businesses offer, there will be a wide range of free features to provide visitors with further help and support. Extensive conferences at both events feature experts from the bfa, members from the legal and finance professions, business advisers, as well both franchisors and franchisees. Aspiring entrepreneurs will learn all they need to know in order to take the next steps in the search for their perfect franchise.

The conferences also provide a series of insightful seminars covering topics such as high-level investment franchising, franchise re-sales, executives in franchising, families in franchising, hands-on franchising and international franchising.

The High Investment VIP Lounge will be a feature at both exhibitions where visitors ready to invest substantially in franchises can hold valuable conversations

www.papa.org.uk

Business advice There will also be a good chance at these shows to gain free advice on preparing a business plan at the Business Plan Clinic, sponsored by NatWest.

A regular and popular feature at both events is the Franchisee Panel. Visitors, particularly those who are new to the industry, will benefit from hearing franchisees talk about the transition from employee to franchisee as well as the chance to ask questions about the reality of developing a successful business.

Exclusive to the British & International Franchise Exhibition will be the International Zone.

Those looking to capitalise on international opportunities in the UK or set up a franchise abroad can receive important information on what franchise opportunities are available, how to gain funding, advice on procedures and pitfalls to avoid. Andrew Withers, managing director at Southern Fried Chicken will be delivering the keynote address at the International conference, on the topic of “how to grow a franchise business overseas”.

To register for the National Franchise Exhibition, or the British & International Franchise Exhibition, call 0844 257 8668, or

New opportunities With 720 stores across the UK and Ireland and a commitment to opening 60 more each year, Domino’s remains one of the largest and most successful franchised businesses. The company reports that it is actively recruiting new franchisees and with one in three Domino’s franchisees now owning businesses worth over £1million, it’s a lucrative business opportunity not to be missed.

“We’re still actively recruiting franchisees,” explains Andy Hirst, head of franchise development at Domino’s.“We’ve produced year on year sales growth consistently since 1990 and constantly invest in developing new pizzas such as Domino’s Stuffed Crust and our Gourmet range to continue driving the business.

“Plus, we’ve seen incredible growth in online sales – up 43% in 2011 according to our quarter four trading update for the 13 weeks to 25 December 2011 – and have supported this with innovations such as iPhone, iPad and Android mobile apps to make it even easier for customers to order whenever and wherever they are.”

Andy Hirst

With over 25 years’ experience in the UK pizza delivery industry, Domino’s is an award-winning franchisor, having scooped Pizza Delivery Chain of the Year for the past two years running in the prestigious Pizza, Pasta and Italian Food Association (PAPA) Awards.

Training and support Domino’s provides all of its franchisees with the necessary training and support to help make their new venture a success. Every franchisee is given full management and franchise training and is backed by an experienced head office team, which covers everything from ingredients and equipment purchasing and supply to operations, IT and marketing. A network of successful Domino’s franchisees who have already started their own businesses are always on hand to share their knowledge and experiences.

“The great thing about franchising is that you don’t need to have lots of experience of running your own business before – we’ll provide all the help new franchisees need,” says Andy Hirst. “Many of our franchisees have worked their way up from drivers or pizza makers in our stores to becoming successful franchisees and owning their own stores. In addition, we also have a complete cross-section of highly successful franchisees from other walks of life including a former barrister, car mechanic, IT director, ex-Navy officer and even a champion gymnast!

“With a fanatical focus on customer service, an outstanding product and the support of an established brand, Domino’s franchisees can only go from strength to strength. There are some fantastic opportunities for growth and we’re looking for talented people who are keen to capitalise on the nation’s need for pizza.”

While Domino’s international, well respected brand provides one great advantage in keeping it front of mind with customers, Domino’s franchisees also benefit from a central marketing fund worth over £20million. This drives high profile communications such as the sponsorship of top TV shows, as well as national newspaper and radio promotions. Such marketing 29

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franchising power would be almost impossible to achieve for a startup business.

Funding Getting a franchise off the ground may require additional funding and it is proven winners and solid business plans that are most likely to tempt the lenders.

Being a national brand and having a track record as a thriving company, needless to say, Domino’s Pizza franchise fits the criteria.

“As we have a proven, successful business model, the banks see Domino’s as a good investment and remain keen to lend to potential franchisees. And with all the support that Domino’s offers to new business owners, there’s never been a better time to be your own boss,” continues Andy Hirst.

Applying to become a Domino’s franchisee requires prospective franchisees to complete an application form and attend a series of interviews at Domino’s. Those who make it through the interview stages go on to a three week franchise development programme which includes both store and classroom based training.

Domino’s is a hands-on business so it encourages all prospective franchisees to speak to existing franchisees and spend time in stores to find out first hand whether it’s the right career for them – and also so that Domino’s can see whether they’re right for the company too.

Growth Having got the taste for a Domino’s franchise, many franchisees go on become multiunit owners. In fact, around 70% of Domino’s franchisees now own more than one store, say the brand, and 40% own at least three.

“The sky’s the limit,” says Andy Hirst.“If a franchisee has proven skills operating one store, then it makes sense that they apply their experience to further units. We give extensive support to our franchisees that want to do this, such as helping them identify sites and secure planning permission, so expanding your business in a franchised system is really like doing so with stabilisers.”

The cost to become a 30

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Schnatter could congratulate him on his success in person.

“I am very proud of what I have achieved so far and am building on my success by opening new stores throughout 2012, and beyond that I’m hoping to run as many as 20 outlets,” says Raheel Choulhary.

ADVICE

Domino’s franchisee is £280,000 and applicants will need access to around £120,000 of their own money. In return, Domino’s will provide a store and all the necessary support to help a new franchisee run a great business with good financial rewards.

Domino’s says that it is currently seeking to open new stores across the UK, with opportunities for new franchisees available in the North East, Yorkshire, Midlands, Manchester and Liverpool (for further information, visit www.dominos.uk.com/ franchising or contact Dawn Power by calling 01908 580657).

Peace of mind The franchise owner of a Papa John’s in Middlesex reveals that he had the confidence to take on his store because it was already a successful franchise, and is now looking to take on another outlet.

Amit Singh Anand, 30, took over the outlet on in Northwood Hills in June 2009 despite having no experience in the food industry, and now the store is going from strength to strength.

“I already knew about the success of Papa John’s Pizza when I approached their stand at the National Franchise Exhibition,” recalls Amit Singh Anand.“I was really pleased to secure my store because it already had a strong customer base, and Papa John’s is an established, quality brand. That gives me peace of mind because it takes away the risk associated with starting a business from scratch.

“Papa John’s is growing fast and that’s very exciting for me because there is the opportunity to expand my franchise portfolio, and there’s a lot of support on offer.”

When Raheel Choudhary took on his first Papa John’s Pizza store eight years ago, he made dough in more ways than one. The 25 year old gritted his teeth and got involved in every part of his new business, taking orders, making and slicing the pizzas, and often delivering them himself, as well as going out leafleting to try and drum up trade.

“Running my first store was a real learning curve because I rolled my sleeves up and got to know all aspects of my business. I think this was the key to my success, and I would advise any new franchise owner to follow my example. If you want to be a cut above the rest, you need to earn your crust through passion and hard graft,” says Raheel Choudhary.

Raheel Choudhary became a franchise owner in 2003 when he opened his first Papa John’s Pizza store in Grays, Essex, despite having no experience in the food industry. Now the 33 year old from East London has nine stores within the M25, with outlets in Wanstead, Angel, Chingford, Docklands, Farringdon, Fulham, Harringay, Hoxton, Cricklewood and Tower Bridge, selling more than one million pizzas a year.

In 2005, Raheel Choudhary was flown over to the USA so that Papa John’s Pizza founder John

“With economic uncertainty lingering in the UK, franchising is a great way of being able to run your own business whilst still having the peace of mind offered by the backing and expertise of an experienced franchisor with a proven track record,” says Dave Galvin, Papa John’s franchise sales manager for the UK. “At Papa John’s Pizza, we offer our franchisees a restaurant support centre that we’ve invested heavily in – not only in terms of equipment, training centres and simulated store environments but in the commitment we have made to bringing the industry’s best personnel to our organisation.

“The fact that a franchisee can pick up the phone and speak to an operations director, a purchasing expert, a top marketer or someone in IT support should not be underestimated as these are benefits that would simply be unaffordable for an independent small business. However, franchising is not for everyone and there are some key areas to focus on and think about if you are going to make franchising work for you.”

Dave Galvin

February 2012

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franchising 1. Look at the market that you are going into What is its potential? Some areas are getting very crowded and you wonder how many more similar businesses can be accommodated in the marketplace. We are lucky because the pizza delivery market in the UK still has a lot of growth potential. We currently have more than 170 stores, and are aiming to reach 200 in 2012. We have also opened a £5 million state-ofthe-art dough plant in Milton Keynes which can supply more than 400 stores.

2. Understand the commitment We have quite a few very successful multi-unit franchisees who own up to 10 stores and are looking to open new outlets with us all the time. However, these aren’t the type of people who sit in an office somewhere counting money. They still work shifts on the shop floor, motivating their teams, making sure customers are getting more than they expect and keeping the operation ticking over.

Franchising is a commitment where the more you put in the more you get out – but it requires hard work and takes a fierce determination 3. Make sure you can develop through success Choosing a franchise is a balancing act between selecting one that is already established and finding a hidden gem with potential.

For instance, we are finding that more and more people want to open stores with us here in the UK because we still have the development opportunities to allocate them their own geographical area for future development, which our competitors cannot do. We have been holding regular open days in the UK’s main cities, and the response we’ve received has been fantastic.

4. Make sure the franchise you choose has a real USP There are a lot of franchise companies out there at the

www.papa.org.uk

Papa John’s will be attending the following exhibitions/open days this year Date

Event

Name

Location

Feb 24-25

Exhibition

The Franchise Show

Excel

Mar 16-17

Exhibition

International Franchise Exhibition

Olympia

May-17

Open Day

Scotland

Glasgow

Apr/May

Open Day

North West of UK

Preston/Blackpool

June 8-9

Open Day

Manchester

July/Aug

Open Day

South West of UK

Exeter

Oct 5-6

Exhibition

National Franchise Exhibition

NEC

moment, many of them occupying very similar territories and proving very difficult to tell apart. We offer our new franchisees the reassurance that our founder, John Schnatter, made Papa John’s a success through his “Better Ingredients. Better Pizza” promise – something we still live by now. As an indication of the way a business should be constantly highlighting its USPs, we are also proud to be the only branded pizza chain to use only 100% fresh dough, 100% of the time, giving a better natural flavour.

a great lifestyle by choosing the business, but only because they have put the hard graft in to achieve that.

At Papa John’s our most successful franchisees are the ones who have the right temperament for man management, quite pressurised situations (peak ordering times etc.) and also really take ownership of running their business, building links in the local community and putting their store at the top of everyone’s minds when they are thinking about having takeaway or delivery food.

5. Passion for the area you are going into There is no point in selecting a franchise business simply because you think there is money to be made in that area, if it’s not something that interests or excites you. When we talk to potential franchisees for Papa John’s we look for the enthusiasm and passion for providing people with the best pizza in the UK – it’s that focus that provides franchisees with a handsome profit. Experience of the sector also helps, although it is not essential – we have many successful franchise owners who had very little background knowledge about the food industry.

7. Capital is crucial Selecting a franchise which fits your available capital is absolutely critical. There is no point is overstretching yourself financially and then realising that the first time you face an unexpected bill or a difficult trading period you are in serious trouble. At Papa John’s we actively look for franchisees who have the capital to commit to several store openings right from the beginning of the process, as the returns are far greater and the economies of scale allow the investment to work its very hardest. That said, we do have strong relationships with high street banks as a result of our impressive financial results and simultaneous increase in store numbers.

6. Recognise your own strengths and weaknesses Many people outside of the industry see franchising as an easy route to a quick buck, but there is a lot of work involved. True, many franchise owners are hugely successful and have afforded themselves

8. Get sufficient training Whether you are experienced in the area you are going into or not, it is important that you understand the way your franchisor operates and the systems they use. Establish

how much training you will be given and the quality of that. For instance, we always insist that new franchisees or their team work in an existing store to get hands on experience, as well as spending time at our bespoke training facility in Milton Keynes. This way, we can make sure they get the most out of things like our state-of-the-art EPOS system, allowing them to utilise direct mail, detailed reporting and much more.

9. Make sure your franchisor is as committed as you are Sometimes people bring a franchise idea to the market as a quick way of expanding their own business. You need to establish the franchising credentials of the company and how they are going to make sure your business continues to be a success with them. We also employ a team dedicated to making sure franchisees are as successful as possible.

10. Enjoy your business!

Papa John’s has opened more than 3,500 stores in 29 countries, yet our founder, chairman and co-CEO, John Schnatter, still sits in on weekly quality calls about our pizzas and still monitors mystery shopper reports to make sure we are giving customers what he promised them all those years ago – that’s the type of dedication needed!”

For more information about the franchise opportunities at Papa John’s Pizza, visit www.papajohns.co.uk/franchise, or call 0844 567 0937.

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pizza my world

A Pizza My World Stefano Nicolai used to work in the City of London before becoming the founder of Spianata & Co. (www.spianata.com), a small chain of London-based artisan bakeries. habits whilst they are in my stores.

By constantly studying and analysing my competitors (the good, the bad and the ugly as I feel I can learn important lessons from all of them) I also understand how my industry is moving and evolving. In our sector innovation is critical and a brand should always be, and be perceived, as fresh and innovative. Standing still is not an option. It means you are going backwards.

7.00am 7.00am It used to be 5:30am until a few months ago, but now that my two year old son has finally “learnt” to sleep a bit longer I can enjoy my sleep until 7am. My day starts with a bowl of cereals that I share with my son. I consider myself quite lucky as I love my morning sleep and I am always grateful to have a fantastic team of bakers who leave their houses at dawn every day to prepare from scratch our unique Roman Spianata bread, the secret behind our authentically Italian sandwiches. The fact that I did it myself for almost two years, when we opened our first store in the City of London, makes me feel slightly less guilty... In the background, Radio 24 (something very similar to BBC Radio 4 but in Italian) is always on. I truly love listening to people discussing politics and current affairs on the radio.

8.00am 8:00am Just before 8 I start to check my inbox and agenda for the day. I also make a note of any ideas I may have had during the night on my Blackberry. I know, but I often think of new potential sandwich recipes, branding, margins, new marketing approaches even in bed! I normally send a couple of emails too, and answer or make a call or two to my stores.

8.30am

8:30am My blue Vespa takes me to the City in a flash. I do enjoy the short ride to work particularly in the warmer months. I always ride past one of my shops and I always enjoy seeing my bakers busy at work, taking the delicious Spianata loaves out of the oven! And yes I feel incredibly proud every time I see them and the Spianata & Co logo above the door!

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2.00pm

9.00am

9.00am In my small but extremely tidy office (I do have to have order in my life and therefore in my office.

My desk is always organised and yes things are at right angle). I often spend two minutes checking the headlines on Corriere della Sera online, Italy’s best-selling newspaper. I read this newspaper every day and have done so from a very young age. My father used to buy it every day on the way to work and I would read an article or two to him in the car before being dropped off at school. This is possibly the reason why you will always find a copy in any of my stores. Many of my commercial ideas or even product inspirations have come from this great Italian iconic newspaper.

I then spend an hour or so going through my email and I respond to urgent ones. In the morning I may have a meeting with a supplier to discuss prices and new products or, like today, a long call on Skype with my architect to work on the layout and elevations of a new store that we should be launching very soon, it would be our sixth store in the City of London.

12.00pm Noon I always like to be out and about for lunch. Spianata & Co is an upmarket Italian paninoteca in the City of London and as such our key trading hours go from 12 to 2pm. It is important for me to visit my stores and the competition every day, particularly at this time of the day. If I am not in one of my stores monitoring our standards, I am probably in a competitor’s outlet checking their products, their prices, their service and any changes that they may be making to their “experience”. This part of the day is critical. It allows me to always be very present in our stores and close to the customers and staff. It allows me to constantly check the quality of our shops and of the Spianata & Co experience. It also allows me to study our customers and understand their

2.00pm I am back in the office and make notes of any special findings or observations. These form the basis of my weekly meetings with my heads. I have created three divisions to run my business effectively - bakery, kitchen and shops. Each division is managed by a Head and I see them weekly as a group and individually. I check my inbox again.

Normally I have a meeting with a head or with my heads together.

These normally last a couple of hours or more. We are all very concentrated during these meetings. I prefer to have few meetings but carefully scheduled and with a clear agenda every time. We always commence such meetings by spending the first 20 minutes or so going through the quality of the products made in our two production divisions (the bakery and the kitchen). As an upmarket Italian food concept and premium brand we understand the importance of quality in every little thing we do. We then discuss any price changes from suppliers, staff issues, product innovation ideas and other matters that may be on the agenda for that particular meeting.

4.00pm 4.00pm Reports time! Our key performance report document February 2012

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pizza my world contains all the key indicators related to the performance of a shop (wage cost, wastage, daily takings, COGS etc.). Each shop manager, at close of trading, fills in this spreadsheet and sends it by email to the head of retail and me. I go through them to monitor the performance of my shops for that particular day and the effectiveness of my managers in managing their stores.

5.00pm

5.00pm I often say that this is when the best part of my day starts. The phone stops ringing and I receive very few emails. This means I can really focus on things that require a higher degree of concentration and silent thinking. It can be anything from going through the management accounts to coming out with ideas for the newly introduced monthly newsletter.

8pm. This means that I can have dinner with my wife, play with my son for a bit and then kiss him good night as he tends to be in bed by 8.30pm. My wife and I take our dinners very seriously (like most Italians). We know that one should have a full breakfast and a substantial lunch and finish the day with a light and healthy dinner. However as we both view this as the ‘our time’, we always make sure that our dinner table looks impeccable for our evening meal, candles and silver cutlery (a wedding present) included, even if we only have an insalata di pollo (chicken salad)! I often bring home a Spianata sandwich too which I warm up in the oven for a few minutes. We normally have it as a delicious starter and it tends to be my favourite Spianata sandwich - speck, pears and gorgonzola.

Recipe Idea

Makes 0 2 about és p a n ca

10.00pm 7.30pm Now that I have a son, I try, whenever I can, to leave the office at 7:30 so that I can be home for

10.00pm The BBC news followed by Newsnight. Almost without fail, unless there is a great film on.

Then bed, finally.

Smoked Chicken Caesar Salad Leaf Canapés with Parmigiano Reggiano Shavings Ingredients 2 bulbs red chicory, 30g chorizo, diced , 100g smoked chicken, thinly sliced, 1 handful basil leaves, roughly chopped 25g Parmigiano Reggiano cheese, to serve Caesar dressing 1 egg yolk, juice of ½ lemon, ½ tbsp finely chopped anchovies, 1 garlic clove, crushed, 3 tbsp olive oil, 20g Parmigiano Reggiano cheese, grated, 2 tbsp double cream ½ tbsp mascarpone cheese, salt and black pepper Method 1. First make the dressing by whisking together the egg yolk, lemon juice, anchovies and garlic clove and gradually whisk in the olive oil to thicken the mixture. Add the grated Parmigiano Reggiano cheese and gradually whisk in the double cream, followed by the mascarpone cheese. Season to taste.

2. Assemble the canapés by taking leaves off the chicory bulbs and filling with a little dressing, followed by a few cubes of chorizo and plenty of smoked chicken.

3. Drizzle a little with more dressing over each canapé and top with chopped basil leaves and shaved Parmigiano Reggiano cheese before serving.

Cook’s tip

To save some time, try making the dressing in advance, remembering to keep it refrigerated.

www.papa.org.uk

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marketing

Social Marketing Social media is not about to go away, far from it! It is already proving to be a very powerful and potentially lucrative marketing tool that will increasingly need to be understood and embraced by outlets large and small. Here, Neil Cartwright of Million Marketing (a digital agency who specialise in location, proximity and vicinity marketing) offers some basic guidance on how independent outlets can best maintain a social networking site such as Facebook. We also hear more about the social marketing expertise of the expanding food ordering service web site, Just-Eat. Social media phenomenon Social media is the production, consumption and exchange (sharing) of information through social interactions and platforms and takes place online.

Originally, the Internet was a means by which information could be shared and sourced, but the advent of sites such as Google back in 1998 enabled search engine optimisation so that visitors could be driven to particular web sites on a pay-perclick (PPC) basis, depending on what words and topics they were searching for.

With ‘prospects’ (potential customers) now increasingly searching for review-based comment or blog-based opinions, search engines are focusing more than ever before on web sites with social content, as these are likely to be the places where up to the minute, review-type opinions and discussions are taking place on a daily, if not hourly, basis. Thus, the opportunity for marketers to create ‘buzz’ around their products was created, in turn raising awareness and generating leads which translated into actual customers, eventually helping to build a brand or product loyalty

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as customers in effect become product champions or ‘fans’ (the coffee chain, Starbucks, for example, has in the region of 30,000,000 followers on Facebook).

Before getting involved in social marketing, it is important that you decide on your social media identity and how you want to represent your business.

Will you be using a company name, or brand, or individual?

What kind of information will you use in your social media campaign, and what are your aims? These are just some of the questions to ask yourself in order make your social media campaign targeted and productive. In addition, you might want to be able to monitor the progress and responses to your social media presence, in which case, social media monitoring software, some of which can be subscribed to on a monthly basis, could also be a wise investment.

NEIL CARTWRIGHT (Million Marketing, www.millionmedia.com) Unless you have been spent the previous five years living in a remote jungle, it probably hasn’t escaped your attention that a

web site called Facebook has become extremely popular recently! Sites like Twitter, You Tube and Trip Advisor have also risen in prominence to become some of the most popular destinations online. How does a restaurant owner take advantage of these sites to reach their customers and in the process, hopefully attract new ones?

In my experience of working with large brands and chains, one of the aspects which frustrates me is the control they want to exert over their local branches.

For instance, many of them don’t allow their local stores to create their own Facebook pages, preferring to drive their customers to a page controlled by the head office. In a world where PR and perception are so important, it’s understandable why the head office doesn’t want a junior member of staff posting a ‘dubious’ photo or comment on their restaurant’s Facebook page.

However, I think this is where local restaurant owners have a potential advantage over the multiples.

On Facebook in particular people would much rather be reading news that relates to them rather than the latest promotion

from the big chain’s PR department. They want to know which of their friends has been to your restaurant, or even if any of their friends are there right now.

They want local reviews or recommendations. They want to know if they can book their party with you and may want to read about other people’s experiences first. Or, you can be involved with the local community by running special offers on local dates – the summer fair, an Easter festival, for example.

Only a restaurant owner with control over their own page can get involved at such a precise, local level and begin building and developing a community in this way. In the same way that you gradually get to know your most valuable customers, you can begin building relationships with your customers online and in ways that can help you spread your message by word-of-mouth.

Given this potential advantage local restaurants have over the high street chains, what are the key things an owner needs to know? What are the important guides when writing on Facebook? What can you do to increase customer participation? How should you February 2012

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marketing

respond to negative comments?

How can you build your marketing and attract new customers?

A guide to writing on Facebook One of the keys to getting the best from sites such as Facebook is to remember they are called ‘social media’ for a very good reason – because people like to talk, share opinions and learn new things about the people and places local to them. And just like having a good evening conversation over a meal and a bottle of wine, those views will differ wildly between people.

So, just as you would quickly get bored if your friends tried to constantly sell you things, customers don’t like to receive constant messages of “buy, buy, buy!”. Ok, they know you’re a business, but there must be a balance, otherwise they will simply turn off your site.

You need to make the conversation two-way by asking questions so customers get an opportunity to post their own comments, take part in polls, and simply air their opinions. You should keep your comments clear so they’re not open to misinterpretation. For this reason too, avoid sarcasm or anything which relies upon someone knowing you to understand the meaning.

Maintain a friendly, positive and happy feeling to your posts these are the emotions you want people to associate you with. You may be feeling angry about a totally unrelated issue, but it is

www.papa.org.uk

unlikely that people will want to read about it on your restaurant’s Facebook page.

If you find it difficult to maintain a rapport on Facebook then you are not alone! However, perhaps there is someone within your restaurant who can do it.

And here, don’t fall in to the trap of thinking Facebook is only for young people. Facebook’s own statistics have revealed that a huge number of older people are very active users (hint - add them as a ‘Page Admin’ to avoid giving them the main login details to the account and meaning you can remove them whenever necessary). Finally, if you try social media and find you really don’t think it’s right for you, then consider hiding your profile so you don’t have a page that quickly goes out of date or can be hit by spammers.

How to increase customer participation In addition to posting questions and updates about your restaurant, you could vary the posts so they ask for opinions, build awareness of local issues or invite comments and ideas.

For instance, you could ask

people what topping they’d like to see that you don’t already do?

Would they like to see cocktails on your drinks menu? Or maybe, what do they think of, say, local council plans to create a new one-way system in your town?

Think about common interests you may have with your customers – food, recipes, drink, cocktails, wines, Italy. Keep an eye out for opportunities to post videos or information about these subjects since you know your customers are more than likely to be interested in them.

The objective is to get them talking about issues that relate to your restaurant. After all, a true community share interests and are not focused purely on one thing.

There is another substantial reason to post and engage with your customers. Every time one of your customer’s interacts with your Facebook page this triggers an update on their news feed, which in turn is seen by their Facebook friends. This can quickly spread news to your local community about a new promotion you are doing if a lot of people click ‘like’ on your post or page.

Domino’s Facebook fans rewarded Domino’s Pizza has been giving its Facebook fans the chance to preview a new side order a week before the national launch.

From 6 February 2012, Domino’s UK Facebook fans can try a portion of delicious new bite-sized spicy Boneless Ribs, served with a BBQ dip, for an exclusive promotional price of just £2.99 by simply loggin on to Domino’s UK Facebook page and clicking through to Domino’s ordering site where the Boneless Ribs were automatically added to the customer’s checkout basket.

Simon Wallis, sales and marketing director at Domino’s Pizza, said: “We’ve now got over 400,000 fans on our UK Facebook page and to thank them for coming back to our page time and again, we wanted to give them a sneak preview of our new Boneless Ribs and enjoy them at a very special price. Our Facebook fans are very knowledgeable when it comes to our menu so we can’t wait to see what they think of this tasty new addition.”

How to respond to negative comments Unfortunately, when working in social media you will inevitably at some point have to deal with negative comments in addition to the many positive ones. This could be because people have different opinions on how food should be cooked/served/presented. Or, maybe they had a bad experience due to something beyond your control. However, they may purely like winding people up – this is now commonly called ‘trolling’.

Your restaurant should be aware of any negative comments and how to handle them since they could adversely harm your business and reputation. The first thing is to avoid getting in to an argument at all costs. If someone is voicing his or her opinion, then it may be difficult to change their mind using Facebook. If they had a bad experience then it’s better to apologise, or tell them you will investigate.

If you are unlucky enough to attract a troll then an argument is precisely what they want. So keep your answer short and concise and try not to ramble.

Remember your answers will be read by potential customers and if not thought out, could reflect badly on you. Point out that you have had many happy customers but respect their opinion and even thank them for sharing it so you can continue to improve. If they had a bad experience due to one of your staff then you can tell them you will give the staff more training to avoid it happening again. Bear in mind, a respectful and honest answer can help turn the situation around for you since it demonstrates how seriously you take the complete satisfaction of your customers.

How to build marketing and attract new customers A major positive advantage of social media is that it is free to use for both you and your customer. This means that you can be very creative in thinking of ways to reach your audience.

You can try running a competition on your Facebook for people who like your page.

Use a webdoc

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marketing (www.webdoc.com) to create a page on your Facebook that only reveals the question once they have ‘liked’ your page.

Or, you can ask people to retweet your post and in return you will choose one of them for a free meal or money off their next visit. If you’re comfortable in front of a camera why not post a video on YouTube, then embed it in to your Facebook? Some videos on YouTube, showing people how to make pizza dough have received nearly one million views.

You could show people how your chef makes his dough, any special recipes or unique features about your restaurant.

You can easily set up a poll on Facebook to ask your customers a question – for example, for a Valentine’s Day Special, which pizza would people like to see added to the menu?

Approaching the day itself you could offer people a special deal to visit and try the new pizza decided by your customers.

An easy way to engage your customers is photo tagging in your restaurant. If you have your customer’s permission then post photos from birthdays on to your Facebook. People like to tag themselves in photos and this will be added to their news feeds. The result is lots of people coming to your page to see their photo and also lots of other happy smiling faces in your restaurant!

Social Media tools such as Facebook, Twitter, YouTube and Trip Advisor all offer substantial benefits to restaurant owners who can reach their customers quickly and cheaply. There are some best practice guidelines to follow when writing content, which you can use to build up a community around your restaurant. Have a pre-planned strategy for dealing with negative comments, and look out for opportunities to promote your restaurant with fun and compelling ideas. Having been to a few conferences lately I’m amazed how social media is sometimes presented as a “Dark Art”. It’s not. Much of it is simply common sense and only requires you to think how you would like to have a conversation with your customers in your restaurant.

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Just-Eat Just-Eat is an online takeaway site, with thousands of meals ordered via the Just-Eat web site every day.

Essentially, you log on to Just-Eat, tap your postcode in and order, and pay for food online from a list of all local takeaway restaurants who are able to deliver in your area.

Just-Eat care about the small, independently owned restaurants, giving them an online platform from which to compete with larger corporate chains. With less room for error, quicker ordering, payment online and plenty of reviews to help customers find their perfect takeaway, Just-Eat feel strongly that the takeaway industry can only benefit from online ordering.

Just-Eat’s partner restaurants who sign up to their online ordering service are mainly smaller, local chains and independents, and the focus is on delivery, although there are a few collection-oriented subscribers.

The participating outlets pay a joining fee to Just-Eat, then there is a commission on every order subsequent customers place. The advantage of subscribing to a service like the Just-Eat web site is the benefits it brings in terms of the company’s growing marketing and technology expertise – in essence, Just-Eat does your social marketing for you.

The company report that they are heavily involved in the social networking sites, Facebook and

Twitter, and so this commitment ensures that some form of promotional activity is taking place on a regular basis, which, in turn, helps point customers in the direction of the Just-Eat web site, and therefore the outlets it represents.

For outlets who might not have the time, or skills, to organise, and then maintain, their own social marketing campaigns, the appeal is obvious as linking up with this site offers instant exposure to potentially millions of customers (Just-Eat claim that many outlets often see a 25% uplift in their sales after they have joined). The aim of the site is not to recommend one outlet over another, but rather rely on reviews of customers to become the tool by which ‘word spreads’.

Customers can pay for their orders with their card, or cash on arrival (there’s no PayPal option as yet). Needless to say, there are plenty of pizza and Italian restaurants covered by the site, but some of the major benefits of the service are that people can consider lots of meal options across different times and places, react to recommendations, and order ahead of time if they like.

Just-Eat say that their immediate plans for the UK are to grow coverage in greater number of regions until they eventually have the whole of the UK covered (they are currently aiming for a restaurant partnership of 300,000 here).

So far, however, the uptake of the Just-Eat service has been very positive indeed in the UK market, says Just-Eat’s head of digital marketing, Tess Tucker, whose own background has been in hospitality, before she became focused on the digital marketing side of things.“Currently, we are very active with Twitter, and are spending more time with Facebook as we become more specialised in this area,” she reports.

“We are able to engage with our partner restaurants’ customers and fans by offering them discounts and promotional offers via email, for example, which we typically run on a monthly basis.

Obviously we don’t discount all the time, so we monitor the frequency, but it’s a good way to reward fans, and the cost for this is something which comes out of our marketing budget.

“As we have our own marketing people, they are dedicated to contributing to these sites on a regular basis. Our team of marketing professionals are involved in social marketing on a daily basis, it’s what they do, and so they have a good idea of best practice and the best way to proceed. For the inexperienced, it can be easy to make mistakes in what is essentially a very public format. For example, Twitter is different to Facebook in that you can’t write as much. It’s more casual, more fun, so you can post something every two hours, say, whereas with Facebook we’re more likely to post something once or twice a day.”

Just-Eat started in 2006 with a European focus, but is now on the expansion path and looking at up and coming markets such as India and Brazil. It was in 2009 when they were able to start investing more heavily in the marketing side of their business, due to venture capital funding, and this has led to increased off line activity as well as digital activity, terrestrial and satellite TV advertising campaigns all over the UK, and a greater ability to sponsor key word searches on Google, say, which all helps to drive traffic to their web site. It is benefits such as these which an independent, acting alone, would find hard, if not impossible, to match.

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marketing

Mobile payments made fast, easy and safe YESpay International Limited has announced the launch of StoreManager, a Mobile Payments App, supporting Magnetic Swipe and Near Field Communication (NFC) Contactless card payments.

Mobile smartphones based secure innovative payments solutions are now proliferating and the main driving forces are because more smartphones now have high-speed Internet connectivity, easy-touse User Interfaces and NFC contactless reader capability as standard, say the company.

“Small, big, home, or on-the-road businesses can use StoreManager to process payments whenever and wherever, online or via smartphones. Merchants can now access detailed transaction reports, monitor fraud, control set-up and distribution of e-coupons, promotions and location-based-services and perform sale or refund card transactions, anywhere, anytime!” says Supriya Rocha, SVP of Global Marketing at YESpay.

YESpay is a global card payments service company, providing highly secure Internet, EMV Chip & PIN, contactless and gift card payment processing services to independent and multi-chain merchants. It has significant expertise in NFC mobile developments and EMV payment systems.

Integration and certifications with external card acquiring systems is a standard part of its business activities.

Through EMBOSS™, the YESpay Managed Payment Service, merchants can quickly accept integrated card payments within EPOS, kiosks, hospitality and ecommerce systems with minimal capital investment and low on-going services costs, say the company. EMBOSS is an online IP-based payment processing service that has been generically pre-accredited by major card acquirers in Europe and North America (including Chase Paymentech, First Data Merchant Service (FDMS), Barclaycard Business, HSBC, HBOS, Lloyds Cardnet, Streamline, Ulster Bank, Elavon, PBS, Amex and Diners).

In addition, the YESpay EMBOSS service is fully end to end certified to Payment Card Industry Data Security Standards (PCI DSS) Level 1 as mandated by Visa and MasterCard. The YESpay EasyV-Suite of card payment products is innovative and costeffective for EPOS, Kiosk, Hospitality, Mobile and Internet environments. With the YESpay EMBOSS card payment service, merchants can perform card payments in both cardpresent and card-not-present environments (www.yes-pay.com).

YESpay’s StoreManager smartphone merchant payment application is available for Android, BlackBerry and iPhone

www.papa.org.uk

smartphones. StoreManager Mobile App is in effect a mobile version of a Point of Sale Card Payment device for YESpay merchants. Mobile Merchants apply for a payment account for just £9.99 a month with YESpay to process smartphone based sale and refund card present or not present payments. They can also make recurring payments using pre-stored card tokens for regular customers.

YESpay EMBOSS Payment Service host disseminates alert messages to the StoreManager App when potential fraud events are detected, e.g. high-level of refunds over a period or if a card is used repeatedly for multiple refunds in a day, week and month period.

StoreManager Mobile App is compliant with the following industry standards: Contactless PayPass and PayWave card schemes, PA-DSS and PCI-DSS security standards, say the company, and YESpay provides an online web registration process with KYC (know-your-customer) checks via external credit checking companies such as Creditsafe and CallCredit.

Mobile Internet (3G/4G) optimised payment protocols are used to communicate payment authorisation and capture messages with the YESpay EMBOSS payment service.

EMBOSS in turn connects to major European, UK, Irish, US and Canadian Acquirers to authorise and clear payments.

The complete authorisation process generally takes 2 to 4 seconds.

YESpay covers UK, Ireland and mainland Europe as well as North America (USA and Canada) with managed payment services via its global data centres cloud.

MasterCard PayPass – Magstripe and Visa PayWave-MSD contactless chip payments use chip authentication process performed between the chip embedded in the card and the Card Issuer. The security is built around a dynamic Card Validation Code (CVC3) generated by the PayPass/PayWave card using its diversified secret key and Application Transaction Counter (ATC). The Smartphone requires a standard NFC reader.

Magnetic swipe card transactions are performed via a secure swipe reader connected to the smartphone jack. The swipe reader encrypts the swipe card track data securely using its diversified secret key

and this card data is decrypted at the EMBOSS data centre. Hence card data is protected via point-to-point encryption.

This type of transaction is performed when payment card does not have a contactless chip.

Keyed entry is used as a fall-back position if NFC contactless and magnetic swipe reader payment is not possible and the merchant captures the cardholder, CVV2 security code, Postcode number and signature and verifies the signature against that at the back of the card.

StoreManager Web Services assist merchants in building four cornerstones of their multi-channel payment strategy: customer affinity, card payment risk mitigation, enhancing business performance and building customer trust.

In addition to web services, there is also a Merchant Integration API which provides a local device level way for merchant mobile commerce applications to integrate with the Mobile StoreManager card payment functions. This API is used to process card-present (keyed, mag-swipe and NFC contactless) and card-not-present payments locally within the smartphone.

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maintenance

The importance of servicing and planned maintenance cannot be over-estimated, but what needs to be done, when and by whom? Here, service provider, Servequip Assistance (www.servequip.co.uk), in a new, regular page, offer some practical advice on how best to keep your equipment - from fryers to pizza ovens - in prime condition. This month, they respond to maintenance questions about conveyor ovens.

Daily/weekly tasks Your supplier should have trained you on how to use and maintain your conveyor pizza oven, but we all need a reminder every now and then so here is what you can do to help keep your oven running smoothly and efficiently, and minimise any potential problems.

Daily 1. Clean the outside of the oven.

2. Clean any external fan grills and the control compartment vent grille with a stiff brush.

3. Check the cooling fan air intake.

4. After starting the oven clean any loose food particles from the conveyor belt and brush them into the crumb pan.

5. Remove and clean the crumb pans.

Monthly 1. Remove and clean the conveyor belt.

2. Remove and clean the end panels.

3. Remove and clean the air finger assemblies.

4. Check the tension of the conveyor belt after refitting, and adjust if necessary.

The most common sources of conveyor oven breakdowns By paying attention to these aspects, you can help to reduce the risk of a breakdown that could cost you money in terms of both repair and lost business.

1. Oven not serviced.

2. Oven not kept clean.

3. Poorly trained staff not using the oven correctly.

4. Fault with gas interlock/extract system (this is most apparent when a site has more than one oven and they all stop working at the same time; this almost always indicates an interlock/extract fault).

Questions?

Do I need to have my machine serviced even if it is still under warranty?

Research by the major pizza chains that use conveyor ovens in the UK has shown that they should be serviced every six months.

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pizzapasta AND ITALIAN FOOD

How often should I have my machine serviced and what should be done?

Every six months is recommended. The service engineer should check all of the moving parts, namely the bearings, conveyor components, blower motors etc.

If you have a specific service/maintenance related question that you would like answered then why not email clare@jandmgroup.co.uk and Pizza Pasta & Italian Food magazine will endeavour to source an answer for you in a future issue.

Is there any way of telling if my machine needs a service?

If it is not cooking properly, if it is using more gas than normal, or if it’s noisier than usual (an indication that the bearings need to be replaced), then we would suggest that you have it serviced.

Will having my machine serviced save me money on gas?

A regularly serviced oven will run more efficiently and use less gas.

Planned maintenance Even the best equipment can fail from time to time yet a single breakdown can result in lost sales, lost profit and disappointed customers.

Only by keeping your foodservice equipment in first class condition can you keep your business in the best possible shape and your profits on track.

Planned maintenance, at regular intervals, can identify potential problems before they arise, helping you to get the very best out of your equipment and ultimately your business.

It’s an old cliché, but in the catering industry time is money, which is why it’s best to plan ahead for peace of mind, less downtime and happier customers. For example, investing in an annual maintenance contract could prove to cost less than coping with a single breakdown.

But it’s not all about saving money. As well as all important operational checks, regular servicing will ensure that all legal requirements are met in terms of health and safety. All gas equipment, for example, must be visited by a Gas Safe registered engineer in order to validate insurance cover (in the event of a fire, for example, you may find that you are not insured if you are unable to show that your equipment has been regularly maintained).

QUICK TROUBLE-SHOOTING GUIDE SYMPTOM

PROBLEM

SOLUTION

Oven will not turn on.

No electrical power.

Check that the circuit breaker/fused disconnect is on.

Make sure the emergency stop button is on.

Oven will not heat.

No gas pressure.

Make sure main gas is on.

Burner did not light.

Turn oven off, and restart.

If it still does not light, call for service.

Oven is operating correctly but little or no air is coming from the fingers

Air fingers may be assembled incorrectly after cleaning.

Turn oven off, and allow to cool.

Re-assemble fingers correctly.

Conveyor will not move.

Oven is not up to operating temperature.

Allow oven to preheat.

Conveyor may be jammed.

Turn oven off and allow to cool.

Check conveyor for blockage.

February 2012

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Home of good Pizza

KIREN FOODS

Unit 3 Smallbridge Business Park, Riverside Drive Rochdale, Greater Manchester OL16 2SH T: +4401706 526732 E: enquiries@kirenfoods.com www.kirenfoods.com

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new products

Optimum innovation displayed by Victor’s Optimax Victor Manufacturing has launched its new Optimax merchandising units to much acclaim from the industry at a series of ‘open house’ days at the company’s Bradford HQ. Operators and distributors who were invited to inspect the new range were impressed by the stylish looks, energy saving features and practical design of Victor’s latest precision engineered display cabinets.

The Optimax range includes hot, ambient and chilled food display cabinets for both self service and assisted service that

have been specifically designed to deliver considerable energy savings at a time when operators are seeing rising fuel costs eroding the bottom line.

Of particular note are the refrigerated models, designed to display chilled produce to best advantage. The units are proven to maintain core product temperatures with pre-chilled produce held at 5°C in ambient temperatures up to 27°C delivering superior temperature control and performance (call 01274 722125, or visit Victor’s web site www.victoronline.co.uk).

Scanomat UK bean to cup with support!

Purple praise for Vikan’s latest tool range Vikan have launched purple tools for use in food and beverage production areas designed to meet the needs of those manufacturers running a large number of food production lines or for use in areas where organic or allergenic ingredients are being used.

Already available in seven colours (red, blue, green, yellow, orange, white and black), Vikan’s innovative colour coded range of cleaning tools and equipment provides a simple, practical and effective solution to minimising cross-contamination between different production areas. Visual

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colour coding both ensures operatives use the correct equipment for each area as well as motivating hygienic behaviour and hence cleaner facilities. Colour coding can be supported and documented in compliance with HACCP, using Vikan’s specially developed free colour zoning VCCA system.

Tailor made for specific cleaning tasks, the new range of purple tools include squeegees, brushes and shovels made from FDA approved materials and are autoclavable (call 01793 716760 or visit www.vikan.co.uk).

Scanomat UK has two major launches in its Venezia range. The machines brew any type of coffee from espresso through to latte and cappuccino as well as hot chocolate and not forgetting, hot water for tea.

The Scanomat Venezia Bean to Cup hybrid coffee machine offers fresh ground coffee, backed up with a soluble option, and the Scanomat Venezia instant coffee machine has an option of a fresh milk system that can be installed under, or over the counter.

Scanomat UK Limited was formed in November 2010 to deliver the prestigious Scanomat brand of beverage systems direct to the British market. It offers hot and cold beverage solutions, from instant machines through to roast and ground systems, a choice of own-label, in-house roasted coffees and Fairtrade brands, all with full merchandising support and comprehensive maintenance and service back up (call 0800 032 7581 or visit www.scanomat.co.uk).

February 2012

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

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

Casa Julia PLC 11 Springwood Drive, Braintree, Essex CM7 2YN Contact: Vincenzo Santomauro Tel: 01376 320269 / Fax: 01376 349436 info@casajulia.co.uk 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 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

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 BD Foods Ltd 68 Castleham Road, Castleham Industrial Estate, St. Leonards-on-Sea, East Sussex TN38 9NU Contact: John Davis Tel: 01424 853000 john@bdfoods.co.uk www.bdfoods.co.uk

Bel UK Ltd Suite 1, 2nd Floor, 160 London Road, Sevenoaks, Kent TN13 1BT Contact: Camilla Deane Tel: 0333 900 2020 Fax: 01732 467596 cdeane@groupe-bel.com www.bel-uk.co.uk www.bel-foodservice.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

www.papa.org.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

Dairygold Food Ingredients UK Lancaster Fields, Crewe Gate Farm Industrial Estate, Crewe, CW1 6FU Contact: Anthony Kourellias Tel: 0870 766 9563 Fax: 01270 530 726 sales@dairygoldingredients.co.uk

Dawn Farm Foods Ltd. Cardwell House, Meadowcroft Business Park, Whitestake, Preston, Lancashire PR4 4BA Contact: Ian Ritchie Tel: 01772 750450 / Fax: 01772 746930 iritchie@dawnfarmfoods.co.uk

DeCecco UK Ltd 1 Kimbell Mews, Humfrey Lane Boughton, Northampton, NN2 8XB Contact: Stephen Barlow Tel: 01604 820022 / Fax: 01604 820033 sales@dececco.org.uk www.dececco.com

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

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 F J Need (Foods) Ltd. Spinneyfields Farm, Worleston, Nantwich, Cheshire CW5 6DN Contact: Charlotte Need Tel: 01270 611112 / Fax: 01270 611113 charlotte@needfoods.co.uk www.needfoods.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 Giovanni Rana (UK) Ltd 6 Valentine Place, London SE1 8QH Contact: Stephen Hull Tel: 0207 921 9550 shull@giovannirana.co.uk Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: David Cruddos Tel: 01606 810900 / Fax: 01606 48680 Heineken UK Ltd 2-4 Broadway Park, Gyle, Edinburgh EH12 9JZ Contact: James Woodman Tel: 07884 113534 james.woodman@heineken.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 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

Kingdom Cheese Co. Glenfield Industrial Estate, Cowdenbeath, Fife KY4 9HT Contact: Phil Morgan Tel: 01383 610114 / Fax: 01383 610526 phil@kingdomcheese.com www.kingdomcheese.com 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 Pizza Company Ltd Units 25-26, Holmbush Industrial Estate, Holmbush Way, Midhurst, West Sussex GU29 9HX Contact: Chris Dickinson Tel: 01730 811490 / Fax: 01730 811491 chris.dickinson@lapizzacompany.com Contact: Richard Jansen Richard.jansen@lapizzacompany.com www.lapizzacompany.com La Tua Pasta Ltd. 52 Gorst Road, London NW10 6LD Contact: Francesco Boggiau Tel: 0208 961 8022 / Fax: 0208 965 6006 info@latuapasta.com www.latuapasta.com Leathams Ltd 2 Rollins Street, London SE15 1EW 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

Martin Mathew & Co 50a St Andrews Street, Hertford SG14 1JA Contact: Mr M.J. Donnelly Tel: 01992 641641 / Fax: 01992 210177/8 matthewdonnelly@martinmathew.co.uk www.martinmathew.co.uk

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 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

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classifieds 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 Pasta Reale Ltd Pasta Reale House, Fleming Way, Crawley, West Sussex RH10 9JW Contact: Donald Boyne Tel: 01293 649700 / Fax: 01293 649741 pasta@pastareale.com www.pastareale.com PD Catering International Unit 2, Nile Street, Bolton BL3 6BW Tel: 01204 382800 Contact: Hamid Naraghi info@pizzadirect.com Pizza Plus Foodservice Elliott Street, Preston PR1 7XN Tel: 01772 897 696 / Fax: 01772 252 808 Contact: Chris Smith chris@pizzaplusfs.co.uk Contact: Chris Smith cathy@pizzaplusfs.co.uk Pizza Trading Co Ltd Duxbury Court, Preston Road, Standish, Wigan WN6 0HS Contact: Andrew Honeywood Tel: 01257 423376 /Fax: 01257 472086 andy@pizzatrading.co.uk Saputo Cheese (UK) Ltd The Creamery, Aberarad Newcastle Emlyn, Carmarthenshire, SA38 9QD Tel: 01239 710424 / Fax: 01239 711843 www.saputo.com

ServEquip Ltd 214 Purley Way, Croydon, Surrey CR0 4XG Contact: Diane Bowker Tel: 0208 6868855 / Fax: 0208 6817509 info@servequip.co.uk www.servequip.co.uk Southern Salads Ltd. Cannon Bridge, Cannon Lane, Tonbrige TN9 1PP Contact: Andrew Boakes Tel: 01732 362444 Fax: 01732 361919 andrew@southernsalads.co.uk Stateside Foods Ltd 31 – 34 Great Bank Road, Wingate Industrial Park, Westhoughton Bolton BL5 3XU Contact: Ian Kent Tel: 01942 841200 / Fax: 01942 841201 sales@stateside-foods.co.uk www.stateside-foods.co.uk Technomic Inc Knowledge Center, 300 S Riverside Plaza Suite 1200, Chicago, Illinois, IL60606 USA Contact: Patrick Noone Tel: (01) 205 991 1234 Fax: (01) 205 980 3770 www.technomic.com

The Pizza Factory Gateside Road, Queens Drive Industrial Estate, Nottingham NG2 1LT Contact: Louise Waterfield Tel: 0115 983333 Fax: 0113 3900211 louise.waterfield@northernfoods.com

Whitco Catering & Bakery Equipment Limited Cottingham Way, Thrapston Northamptonshire, Kettering NN14 3EP Contact: Sophie Whitaker Tel: 01832 737210 / Fax: 01832 734433 sales@whitcoltd.com

Ticco Ltd Unit B2Y, Skyway 14, Calder Way, Colnbrook, Slough SL3 0BQ Contact: Emma Hallam Tel: 07779 167474 Fax: 01753 689813 emmahallam@ticco.co.uk Vion Pizza 3 Newtech Square, First Avenue, Deeside Industrial Park, Deeside, Flintshire CH5 2NT Contact: Phil Goodall Tel: 01244 838000 / Fax: 01244 838100 phil.goodall@paramountfoods.co.uk www.paramountfoods.co.uk

Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Alan Ribakovs Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk

The Fresh Pasta Company Shepherds Building, Rockley Road, London W14 0DA Contact: Sole Nasi Tel: 0845 603 7746 pasta@thefreshpastacompany.com www.thefreshpastacompany.com

Claim your date, Pizza week, The Annual PAPA Awards, Hotelympia, Pizza & Pasta Expo Paris, they are all on the

PIZZA & PASTA WALL PLANNER 2012 To receive yours, contact Andrew Emery, 01291 636334 - andrew@jandmgroup.co.uk

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: Phil Goodall Vion Pizza Russell Allen Basilico* Maurice Abboudi Consultant/ Domino’s* David Cruddos Glanbia Cheese*

Camilla Deane Bel UK John Prior Papa John’s* Phil Welberry Perfect Pizza Stephen Hull Giovanni Rana Ian Kent

Stateside Foods* Alan Ribakovs Whitworth Bros Ltd Mark Edmonds Whitworth Bros Ltd James Woodman Heineken (* Primary members of the committee – others generally attend as substitutes when primary members are unable to attend meetings)

P&PFeb12_p41-44_Layout 1 13/02/2012 17:50 Page 43

index of products BEVERAGES

COMPUTING SOLUTIONS

Beer Carnevale Ltd. Casa Julia Continental Quattro Stagioni Ltd. Heineken UK Beer (Italian) Carnevale Ltd. Heineken UK Coffee Carnevale Ltd. Continental Quattro Stagioni Ltd. Drinks Suppliers Carnevale Ltd. Continental Quattro Stagioni Ltd. Juices Casa Julia Continental Quattro Stagioni Ltd. Leathams PLC Mineral Water Casa Julia Continental Quattro Stagioni Ltd. Liqueurs Carnevale Ltd. Continental Quattro Stagioni Ltd. Soft Drinks Carnevale Ltd. Casa Julia Continental Quattro Stagioni Ltd. Spirits Carnevale Ltd. Casa Julia Continental Quattro Stagioni Ltd. Wine Carnevale Ltd. Casa Julia Continental Quattro Stagioni Ltd.

Computers/Software Integer Computers

BEVERAGE DISPENSING Drinks Systems C. Carnevale Ltd. ServEquip Limited

CHEESE, DAIRY & EGGS Butter Continental Quattro Stagioni Ltd. Dairygold Food Ingredients Leathams PLC Cheese 999 Pizza Toppings (UK) Ltd. Bel UK Ltd. Carnevale Ltd. Continental Quattro Stagioni Ltd. Dairygold Food Ingredients Donatantonio Ltd. Eurilait Ltd. F J Need (Foods) Ltd. Glanbia Cheese Ltd. Kingdom Cheese Co. Ltd. Leathams PLC Meadow Cheese Co. Ltd. Saputo Cheese (UK) Ltd. Stateside Foods Ltd. Creme Fraiche Kingdom Cheese Co. Ltd. Eggs Leathams PLC Italian Cheeses Continental Quattro Stagioni Ltd. Dairygold Food Ingredients Donatantonio Ltd. Eurilait Ltd. F J Need (Foods) Ltd. Kingdom Cheese Co. Ltd. Leathams PLC Saputo Cheese (UK) Ltd. Milk Powder Dairygold Food Ingredients Mozzarella Carnevale Ltd. Continental Quattro Stagioni Ltd. Dairygold Food Ingredients F J Need (Foods) Ltd. Glanbia Cheese Ltd. Kingdom Cheese Co. Ltd. Leathams PLC Saputo Cheese (UK) Ltd. Parmesan Continental Quattro Stagioni Ltd. Dairygold Food Ingredients Eurilait Ltd. Leathams PLC Pizza Cheese Dairygold Food Ingredients F J Need (Foods) Ltd. Leathams PLC Saputo Cheese (UK) Ltd. Sour Cream Kingdom Cheese Co. Ltd. Leathams PLC

www.papa.org.uk

DELIVERY & PACKAGING Delivery Bags & Pouches Cooktek (MCS Technical Products) Computer Delivery Management Systems Integer Computers Pizza Pouches Cooktek (MCS Technical Products)

DOUGH & PIZZA EQUIPMENT

Dough Mixers Cater-Bake (UK) Jestic PD Catering Internatonal Dough Preparation Equipment C. Carnevale Ltd. Cater-Bake (UK) Jestic PD Catering Internatonal Vion Pizza Dough Rollers Cater-Bake (UK) Jestic PD Catering Internatonal Pizza Accessories La Pizza Company PD Catering Internatonal Pizza Plus Foodservice Vion Pizza Pizza Display Racks Vion Pizza Pizza Formers Cater-Bake (UK) Jestic Pizza Making Systems Benier (UK) Ltd. Cater-Bake (UK) Jestic Maranaforni Di Marana F. ServEquip Limited Vion Pizza Pizza Making Equipment Cater-Bake (UK) Cooktek (MCS Technical Products) Jestic Maranaforni Di Marana F. Pizza Direct UK Pizza Ovens Benier (UK) Ltd. Cater-Bake (UK) Jestic Maranaforni Di Marana F. PD Catering Internatonal Pizza Plus Foodservice ServEquip Limited

FISH & SEAFOOD

Anchovies Continental Quattro Stagioni Ltd. Donatantonio Ltd Leathams PLC Martin Mathew & Co. Ltd. Calamari Continental Quattro Stagioni Ltd. Clams Continental Quattro Stagioni Ltd. Martin Mathew & Co. Ltd. Leathams PLC Escargot Continental Quattro Stagioni Ltd. Leathams PLC Mussels Continental Quattro Stagioni Ltd. Leathams PLC Other Fish & Seafood Continental Quattro Stagioni Ltd. Leathams PLC Prawns Continental Quattro Stagioni Ltd. Leathams PLC Salmon Continental Quattro Stagioni Ltd. Leathams PLC Martin Mathew & Co. Ltd. Tuna Continental Quattro Stagioni Ltd. Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd.

FLOUR & BAKERY

Bread, Rolls & Wraps Bakkavor Pizza Leathams PLC Montana Bakery Ticco Ltd. Cakes & Confectionery Continental Quattro Stagioni Ltd. Ticco Ltd. Concentrates Allied Mills Desserts Continental Quattro Stagioni Ltd. Ticco Ltd.

Durum Semolina Allied Mills Carnevale Ltd. Casa Julia DeCecco UK Ltd. Flour Allied Mills Carnevale Ltd. Casa Julia Continental Quattro Stagioni Ltd. DeCecco UK Ltd. The Fresh Pasta Company Ltd Whitworth Bros. Limited Flour (Pizza) Allied Mills Casa Julia Continental Quattro Stagioni Ltd. Whitworth Bros. Limited Garlic Bread La Pizza Company Montana Bakery Stateside Foods Ltd. Icings Allied Mills Improvers Allied Mills Polenta DeCecco UK Ltd. Donatantonio Ltd. Premixes (Bread & Cakes) Allied Mills

FOOD WHOLESALERS

Bakkavor Pizza Continental Quattro Stagioni Ltd. Leathams PLC Stateside Foods Ltd. Ticco Ltd.

FRUIT & VEGETABLES

Beans & Pulses Donatantonio Ltd. Martin Mathew & Co. Ltd. Capers Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd. Chargrilled Vegetables Carnevale Ltd. Donatantonio Ltd. Leathams PLC Fresh Italian Fruit & Vegetables Bakkavor Pizza Leathams PLC Southern Salads Fruit & Vegetables (in Cans or Jars) Carnevale Ltd. Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd. Herbs & Spices Carnevale Ltd. Donatantonio Ltd. Martin Mathew & Co. Ltd. Italian Vegetables (in Cans or Jars) Continental Quattro Stagioni Ltd. Mushrooms Leathams PLC Southern Salads Olives Continental Quattro Stagioni Ltd. Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd. Pineapple Martin Mathew & Co. Ltd.

KITCHEN EQUIPMENT

Bakery Ovens Cater-Bake (UK) ServEquip Limited Chargrills Cater-Bake (UK) Cooktek (MCS Technical Products) Jestic PD Catering Internatonal ServEquip Limited Displays Cater-Bake (UK) ServEquip Limited Food Safety & Hygiene Cooktek (MCS Technical Products) Whitco Catering & Bakery Equipment Ltd Fryers Jestic ServEquip Limited Griddles Jestic PD Catering Internatonal Holding Ovens Benier (UK) Ltd. Jestic ServEquip Limited Ice Cream Machines PD Catering Internatonal ServEquip Limited

Kitchen Equipment Benier (UK) Ltd. Cater-Bake (UK) Cooktek (MCS Technical Products) Jestic PD Catering Internatonal ServEquip Limited Whitco Catering & Bakery Equipment Ltd Preparation Counters Cater-Bake (UK) Jestic ServEquip Limited Refrigeration Cater-Bake (UK) PD Catering Internatonal Servicing & Spares Whitco Catering & Bakery Equipment Ltd Serving Jestic Pasta King (UK) Ltd. ServEquip Limited Steamers Cooktek (MCS Technical Products) ServEquip Limited

MEAT

Bacon Dawn Farm Foods Leathams PLC Bacon (Pre-Cooked) Leathams PLC Beef Leathams PLC Canned Meats Martin Mathew & Co. Ltd. Chicken Leathams PLC Duck Leathams PLC Ham Dawn Farm Foods Leathams PLC Stateside Foods Ltd. Ticco Ltd. Ham (Prosciutto) Carnevale Ltd. Continental Quattro Stagioni Ltd. Donatantonio Ltd. Leathams PLC Italian Meat Dawn Farm Foods Donatantonio Ltd. Leathams PLC Ticco Ltd. Italian Sausages Continental Quattro Stagioni Ltd. Leathams PLC Meat (General) Dawn Farm Foods Donatantonio Ltd. Pancetta Carnevale Ltd. Continental Quattro Stagioni Ltd. Donatantonio Ltd. Leathams PLC Pate Leathams PLC Pepperoni Carnevale Ltd. Continental Quattro Stagioni Ltd. Dawn Farm Foods Salami Carnevale Ltd. Continental Quattro Stagioni Ltd. Leathams PLC Turkey Leathams PLC

OILS, SALT & VINEGARS

Balsamic Vinegar Continental Quattro Stagioni Ltd. DeCecco UK Ltd. Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd. Oil Carnevale Ltd. Continental Quattro Stagioni Ltd. DeCecco UK Ltd. Leathams PLC Olive Oil Continental Quattro Stagioni Ltd. DeCecco UK Ltd. Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd. Salt F J Need (Foods) Ltd. Wine Vinegar Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd.

PASTA, NOODLES, GNOCCHI & RICE

Egg Pasta Carnevale Ltd. DeCecco UK Ltd.

Giovanni Rana (UK) Ltd. The Fresh Pasta Company Ltd Gnocchi Carnevale Ltd. Martin Mathew & Co. Ltd. Pasta Reale The Fresh Pasta Company Ltd Noodles Leathams PLC Pasta Bakkavor Pizza Carnevale Ltd. Continental Quattro Stagioni Ltd. DeCecco UK Ltd. Donatantonio Ltd. Giovanni Rana (UK) Ltd. Leathams PLC La Tua Pasta Ltd. Martin Mathew & Co. Ltd. Pasta Reale The Fresh Pasta Company Ltd Pasta (Dry) DeCecco UK Ltd. Donatantonio Ltd. Leathams PLC La Tua Pasta Ltd. Martin Mathew & Co. Ltd. Pasta (Fresh) Bakkavor Pizza Giovanni Rana (UK) Ltd. La Tua Pasta Ltd. Pasta Reale The Fresh Pasta Company Ltd Ticco Ltd. Rice Continental Quattro Stagioni Ltd. DeCecco UK Ltd. Donatantonio Ltd. Leathams PLC

PIZZA DOUGH, BASES & CRUSTS

Dough Balls Continental Quattro Stagioni Ltd. Kiren Foods La Pizza Company Montana Bakery Pizza Plus Foodservice Stateside Foods Ltd. Pizza Bases & Crusts Continental Quattro Stagioni Ltd. Kiren Foods La Pizza Company Montana Bakery Pizza Plus Foodservice Stateside Foods Ltd. Vion Pizza Woodfired Italian Pizza (Base & Sauce) La Pizza Company

PIZZA TOPPINGS

Fish Carnevale Ltd. Continental Quattro Stagioni Ltd. Martin Mathew & Co. Ltd. Fruit & Vegetables Carnevale Ltd. Continental Quattro Stagioni Ltd. Vion Pizza Meat 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Continental Quattro Stagioni Ltd. Dawn Farm Foods Martin Mathew & Co. Ltd. Pizza Plus Foodservice Stateside Foods Ltd. Vion Pizza Pizza Sauces Carnevale Ltd. Continental Quattro Stagioni Ltd. Donatantonio Ltd. La Pizza Company Pizza Plus Foodservice Stateside Foods Ltd. Vion Pizza

READY PREPARED

Calzoni La Pizza Company Canapes Leathams PLC Prepared Pasta Meals Bakkavor Pizza Freiberger UK Ltd. Giovanni Rana (UK) Ltd. Pasta King (UK) Ltd. Pasta Reale Prepapred Pasta Products Carnevale Ltd. Giovanni Rana (UK) Ltd. Pasta Reale Prepared Pizza (Chilled) Bakkavor Pizza Kiren Foods Stateside Foods Ltd. The Pizza Factory (Northern Foods) Vion Pizza

Prepared Pizza (Frozen) Freiberger UK Ltd. Kiren Foods La Pizza Company Pasta Reale Pizza Plus Foodservice Stateside Foods Ltd. The Pizza Factory (Northern Foods) Ticco Ltd. Vion Pizza Ready Meals Bakkavor Pizza Freiberger UK Ltd. Giovanni Rana (UK) Ltd. Pasta Reale The Pizza Factory (Northern Foods)

SOUPS, SAUCES, STOCKS & DRESSINGS Chutneys & Relishes BD Foods F J Need (Foods) Ltd. Leathams PLC Garlic Spreads & Mixes Leathams PLC Martin Mathew & Co. Ltd. Stateside Foods Ltd. Mayonnaise BD Foods F J Need (Foods) Ltd. Leathams PLC Other Sauces & Dressings Bakkavor Pizza BD Foods Continental Quattro Stagioni Ltd. Donatantonio Ltd. F J Need (Foods) Ltd. Leathams PLC Pasta Reale Pasta Sauces Bakkavor Pizza DeCecco UK Ltd. Leathams PLC Pasta King (UK) Ltd. Pasta Reale The Fresh Pasta Company Ltd Pesto Donatantonio Ltd. Leathams PLC Pizza Sauces Carnevale Ltd. Continental Quattro Stagioni Ltd. Donatantonio Ltd. F J Need (Foods) Ltd. La Pizza Company Leathams PLC Martin Mathew & Co. Ltd. Stateside Foods Ltd. Soups Bakkavor Pizza Leathams PLC Pasta Reale Stocks Pasta Reale Tapenades & Purees Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd.

SPECIALIST FOOD CONSULTANCY & MARKET RESEARCH Specialist Food Consultancy Technomic Inc Market Reasearch Technomic Inc

TOMATOES Canned Tomatoes Continental Quattro Stagioni Ltd. DeCecco UK Ltd. Donatantonio Ltd. Martin Mathew & Co. Ltd. Passata DeCecco UK Ltd. Donatantonio Ltd. Martin Mathew & Co. Ltd. Peeled Tomatoes Casa Julia SunBlush© Tomatoes Leathams PLC Sun-Dried Tomatoes Carnevale Ltd. Continental Quattro Stagioni Ltd. Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd. Tomato Puree Continental Quattro Stagioni Ltd. Martin Mathew & Co. Ltd.

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