Pizza, Pasta & Italian Food - Issue 160 by J & M Group Ltd.

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Issue 160 February 2014 www.papa.org.uk

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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 636339 jayson@jandmgroup.co.uk

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Welcome This month will see the inaugural Casual Dining Show taking place at the Business Design Centre in Islington, London (26-27 February 2014). The magazine will be in attendance, also representing PAPA, on stand U133, and we look forward to meeting many of you at this event which looks set to positively fill a networking gap for many in the sector at large. Feature-wise, we report on Pizza Hut’s new look and the latest developments and views when it comes to pizza toppings, and Linda Lewis gives us her opinion on the application considerations for different types of pizza dough. CLARE BENFIELD EDITOR clare@jandmgroup.co.uk

J & M Group, Association House, 18c Moor Street, Chepstow, NP16 5DB. Opinions expressed in Pizza, Pasta & Italian Food magazine are those of the contributors and not necessarily those of J&M Group, Pizza, Pasta & Italian Food magazine or The Pizza & Pasta Association. No responsibility is accepted for the opinions of contributors. Pizza, Pasta & Italian Food is published by J&M group Ltd. and supports The Pizza, Pasta & Italian Food Association. It is circulated to managers, executives, buyers, retailers and traders in the pizza and pasta business. © J&M Group Ltd. 2012

Contents NEWS

40 Multiple opportunities – multi-unit franchisees.

5 Casual Dining’s stellar keynote line-up. 6 Two pizza franchisees jailed for a £600,000 fraud.

ARTICLES

8 Cuppone pizza oven range extended.

30 Driver safety in the pizza business – Craig Kitchen of insurers, ICB Group, gives us his views.

10 La Polenteria opens in Soho.

PAPA 14 PAPA news

PREVIEWS 16 Sector’s ‘who’s who’ to gather at Casual Dining.

FEATURES 20 Pizza toppings – we canvas the sector’s suppliers on the latest trends. 34 Style statements – making the most of a makeover.

32 Pizza dough uncovered – advice from Linda Lewis on the applications, and equipment requirements, of different types of pizza dough.

PROFILES 42 Pizza My World – Jenny Stone of Greencore Grocery.

REGULARS 39 New products. 44 Index of PAPA registered suppliers.

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news Domino’s appoint interim chief executive Domino's Pizza Group plc has announced that David Wild, currently the senior nonexecutive director of the company, has been appointed as interim chief executive, acting in an executive capacity for a temporary period until two months after a new chief executive is appointed. Lance Batchelor, the current CEO who announced towards the end of last year that he would be leaving the company to take up a role with SAGA, and in the process causing the Domino’s share price to take a temporary dip at the time, will work alongside David Wild to effect a handover until 16 March 2014 when he will leave Domino's. Stephen Hemsley, non-executive chairman, will also work with David Wild, dedicating additional time as necessary during the interim period until a new chief executive is appointed to support to the business. In recognition of the temporary executive role for David Wild, Michael Shallow has been reappointed the senior independent director with immediate effect. In addition, for the same reason, David Wild has temporarily relinquished his role as chairman of the remuneration committee, say Domino’s, and John Hodson will reassume the role of chair of the remuneration committee until further notice. The Domino’s board also confirmed the appointment of Ebbe Jacobsen as a nonexecutive director. Ebbe Jacobsen is a Danish national living in Belgium who has wide experience of operating in Germany and other European countries, most recently with Delsey, say Domino’s. He has been in retail all his life and has pan-EU retail knowledge with significant experience in franchising, multi-site and single brand retail. He pioneered the introduction of US fast food, Burger King, into the Nordics in 1975, holding the position of director and operating partner when the franchise was sold in 1985 (in accordance with L.R. 9.6.15, Domino’s has confirmed that no further information is required to be disclosed in respect of Ebbe Jacobsen pursuant to L.R. 9.6.13.). Stephen Hemsley, non-executive chairman, commented: "I am delighted that David has agreed to step in as Interim Chief Executive whilst we continue our search for a permanent replacement. Since joining as a Non-Exec in November, he has quickly got to grips with the business and I look forward to working with him over the coming months as we continue to progress the Group's exciting growth plans."

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Henny Penny has agreed to acquire Wood Stone Henny Penny, a global leader in foodservice equipment solutions and the inventor of the first commercial pressure fryer, has announced that it has agreed to acquire Wood Stone Corporation, a global manufacturer of stone hearth cooking equipment. Henny Penny and Wood Stone, both growing industry leaders that manufacture in the US, bring together distinct core products and expertise with a focus on volume cooking and the dining experience, respectively. Their combined reach will strengthen each brand and expand the knowledge base, global footprint and opportunity for market differentiation. “Wood Stone is one of the most highly respected brands in the foodservice equipment industry, and we’re big fans of the company’s products and its business philosophy and culture,” said Steve Cobb, chairman and CEO of Henny Penny.“The two companies possess unique capabilities, yet have similar backbones; we’re both employeecentric organisations that grew through innovation and commitment to customerdriven solutions.” Henny Penny manufactures commercialgrade cooking, holding and merchandising equipment for thousands of restaurants, supermarkets and institutions around the world. Its expertise in volume manufacturing can influence go-to-market strategies for new and innovative products from Wood Stone.

Wood Stone’s stone hearth ovens, rotisseries, planchas, charbroilers and tandoors enhance the dining experience for more than 13,000 restaurants in 75+ countries. Keith Carpenter, co-founder of Wood Stone, shared that the common values and strategic alignment of the two companies really solidified this union.“We never considered selling Wood Stone until we met and got to know Henny Penny. While our similarities are many, we’re convinced that our differences in scale, market reach and product technology can enhance the offerings and service we provide to our diverse customers and increase opportunities for our employees to learn and grow in this industry. This is an exciting time for Wood Stone; made even more so now with Henny Penny,” he said. Rob Connelly, president of Henny Penny, added:“We have admired Wood Stone for years as a leader and innovator in our industry. We’ve been deeply impressed by its commitment to the culinary experience and the quality of its products, and we will build on this expertise to broaden our range of foodservice equipment solutions for our growing customer base. In turn, we deliver to Wood Stone the scale and resources to manage accelerated growth. ” Wood Stone remains a privately held company and will continue to operate and manufacture out of its facility in Bellingham, Washington.

Campden BRI is partner of choice for authenticity testing of olive oil Campden BRI has been chosen by the Rural Payments Agency to carry out chemical testing to ensure the authenticity of olive oil imported into the UK (the analysis will be carried out at Campden BRI’s state-of-theart laboratories at its headquarters in Chipping Campden, Gloucestershire). New EU olive oil regulations come into force in the UK to ensure that olive oil is marketed correctly and to provide a deterrent against fraud. Campden BRI’s analysis work will form an integral part of conformity checks carried out at olive oil bottlers and retailers. Campden BRI will analyse batches of olive oil for a range of lipid components. These tests will determine if the olive oil grade declared on the label is genuine. Dr Julian South, Head of Chemistry and Biochemistry at Campden BRI said:“Food authenticity continues to be a high profile issue and we are delighted to be chosen by the RPA to help industry and government meet the challenge of beating food fraud. This contract reflects our position as a

trusted and respected centre providing technical excellence to the food and drink industry.” Campden BRI will be responsible for all the testing of Extra Virgin olive oil, Virgin olive oil, olive oil composed of refined olive oils and virgin olive oils, and olive pomace oil imported into the UK. Campden BRI (www.campdenbri.co.uk) provides technical, legislative and scientific support and research to the food and drinks industry worldwide – with a comprehensive ‘farm to fork’ range of services covering agri-food production, analysis and testing, processing and manufacturing, safety, training and technical information services.

February 2014

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Casual Dining’s stellar keynote line-up All eyes will be on London this month as Casual Dining - the UK's first dedicated trade event for the casual dining sector - launches into action on 26 and 27 February at the Business Design Centre in Islington, London. Supported by a host of industry big hitters, the latest names to lend their expertise to speaker duties are Robin Rowland (chief executive of Yo! Sushi), Simon Kossoff (chief executive of Italian restaurant and food shop chain Carluccio's), Tim Bacon (cofounder and MD of restaurant and bar group Living Ventures) and Ian Neill (chairman of Las Iguanas and a non-executive director at Jamie's Italian). Rowland, Kossoff, Bacon, and Neill, will head up the show's highly-anticipated CGA Peach Panel - The Chain Gang – to be

chaired by industry analyst Peter Martin, vice president of CGA Peach. Drawing on their extensive management skills and entrepreneurial experience, the session (which will take place at midday on Wednesday, 26 February) will explore how the UK's branded restaurant sector has transformed the way Britons eat out, and outline the challenges and opportunities ahead for the highly competitive casual dining market over the next 12 months. Another new name joining the Keynote line-up is Alan Kay, the former CFO of The Fat Duck Group. Host of the aptly titled 'A recipe for financial success', Alan Kay's session will focus on some of the key ingredients that can enable businesses to gain important insight into aspects of their operations that can then be

turned into financial success. The free Keynote programme includes previously confirmed sessions by Alex Reilley (MD of Loungers), Andrew Guy (CEO of Ed's Easy Diner), Peter Backman (MD of Horizons), Simon Stenning (foodservice strategy director at Allegra), Jason Katz (founding partner at Kings Park Capital), Scott Elliott (director at CGA Peach), Paul Charity (MD of Propel Info), Mark McCulloch (founder of Spectacular Marketing) and Jens Hofma (CEO of Pizza Hut Restaurants). "The UK casual dining sector is more vibrant than ever,” commented Jens Hofma. "As a result, UK consumers now have access to a broader range of experiential eating-out occasions. This creates worthwhile jobs, economic value and, ultimately, more fun and excitement in

people's everyday lives. The Casual Dining trade show sends a strong signal that our sector is no longer in its infancy but is a positive force to be reckoned with in the UK economy." The latest exhibitors to confirm their presence are McCain, Gram, Adande Refrigeration, United Coffee, Teapigs, Purbeck Ice Cream, Electrolux, Pacific West, Winterhalter, Southern Salads, and La Tua Pasta. For further information, visit www.casualdiningshow.co.uk and to register in advance for a free trade pass, visit www.eventdata.co.uk/Visitor/Casu alDining.aspx?AffiliateCode=PR4.

Gino D’Acampo challenges the high street coffee chains

Papa John’s opens six more UK stores Papa John’s has announced it has opened six more new stores across the UK in West Bridgford (Nottingham), Sheffield, Benfleet (Essex), Stockport, Chichester and Romford. “It has been such an exciting year for Papa John’s,” confirms Anthony Round, Papa John’s business development manager. “Our concept of ‘better ingredients, better pizza’ is more popular than ever and in the past 12 months we have added at total of 40 new UK stores and will have 250 by the end of 2013. Our focus is on continued growth and our target is to increase this to 300 by the end of 2014. “Our success is largely due to the quality of our pizza,” continues Anthony Round. “Papa John’s is the only branded pizza chain to use only 100% fresh dough, giving a better natural flavour and a unique tomato sauce is made from the

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best Californian tomatoes, picked and packed from vine to can in just six hours. “To meet demand, we are actively recruiting new franchisees and particularly encouraging ambitious individuals who are keen to run multiple Papa John’s. For new stores opening in Wales, the Midlands, North East, the North West and Scotland we are currently offering a 12 month royalty break if opened by July 2014 or a nine month royalty break for stores opening before the end of 2014. To get new franchisees off to a great start we are also supplying free oven and refrigerated equipment, plus an additional £10k of marketing spend for the store opening launch. The whole package could result in savings of 50k for your first Papa John’s store. These fantastic deals are only available for 2014 and are limited, so first come first served.”

The popular Italian chef, TV personality and entrepreneur, Gino D’Acampo, has announced that all coffees served in My Pasta Bar outlets will cost just one pound, in a move that throws the gauntlet to high street coffee chains who are charging considerably more for comparative drinks. “In Italy, we don’t believe that great coffee should be expensive,” said Gino D’Acampo.“When I was growing up in Napoli, everyone knew that an espresso cost 1000 lire. When the Euro came in, the price changed to just one Euro and remains that way today. In My Pasta Bar, all of our coffee now follows this tradition and will cost just one pound – all day, every day – whether you are ordering an espresso, Americano or cappuccino.” The coffee served in the fast and fresh Italian food outlet is freshly roasted by a Neapolitan coffee maker who – like Gino – takes pride in creating big hitting flavours with simple recipes. Coffee in Naples is famous for its full bodied flavour thanks to a high

proportion of richly blended fragrant Arabica with stronger Robusta beans that gives a hint of vanilla when you sip. The barista-trained team at My Pasta Bar work with state of the art brewing machines to produce a fresh, quality coffee to order, with a true Neapolitan taste. Adds Gino D’Acampo:“At My Pasta Bar, all food and drink is fantastic and realistically priced - our coffee is no different. Starting the day with a coffee is now a familiar habit worldwide, but it's always been part of the Italian way of life. Our onepound pricing makes quality coffee affordable for everyone.” Gino D’Acampo says that he is also launching, a brand new range of breakfast Panini creations to complement the coffee. Made fresh to order every morning by My Pasta Bar chefs, the panini range is served hot and is packaged ready to take away and includes Panino Fiorentina (a sweet twist on traditional spinach and egg with plum tomatoes) and Panino Vegetariano (chargrilled aubergine and provolone pepped up with red pesto).

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Two pizza franchisees jailed for a £600,000 VAT fraud Mukesh Patel and Harishchandra Desai, who were franchisees of Pizza Hut UK Ltd and operated four takeaway restaurant outlets in Southampton, Poole and Bournemouth have been jailed for a £6000,000 VAT fraud. The men traded as Pizza Delivery Services Ltd from October 2002 to September 2011. HM Revenue and Customs (HMRC) investigators discovered that, although the company was registered for VAT, the men only declared takings from three of their four outlets. Figures for the Poole restaurant were not included on VAT returns. HMRC criminal investigators worked closely with Pizza Hut UK Ltd to analyse sales data, and records revealed that Pizza Delivery Services Ltd suppressed the turnover figures from 1 July

Status & Outlook report published Technomic, in co-operation with the Pizza Pasta & Italian Food Association, has put together Status & Outlook of the UK Foodservice Pizza Category and Its Customers to provide manufacturers and suppliers with research, insights and recommendations that will help drive successes in product innovation and operator support in the U.K. foodservice pizza sector. Study objectives included understanding pizza category performance compared with the overall industry, analysis of leading restaurant menus to show pizza incidence and leading pizza varieties and ingredients, and examination of consumer behaviour regarding pizza, including consumption, purchasing decisions, preferences and attitudes and the identification of current and upcoming menu, marketing and concept trends for the pizza category, as well as an assessment of the outlook for the pizza category, including where to expect future growth. The report analyses the Top 150 limited-service and full-service chain restaurant menus to show pizza incidence and leading pizza varieties and ingredients. Technomic have also examined consumer behaviour regarding pizza, including consumption, purchasing decisions, preferences and attitudes of 1,000 consumers (for more information on study features and benefits of the Pizza Study, contact Adrian Greaves at agreaves@technomic.com or 07888 917811).

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2007 to 30 June 2010. There were differences between data supplied by the men to HMRC and that supplied to Pizza Hut UK Ltd, resulting in a VAT shortfall of almost £200,000. The pair failed to supply VAT returns for any of the restaurants from July 2010 to September 2011, resulting in a further VAT debt of over £400,000. John Cooper, HMRC’s Assistant Director of Criminal Investigation, said:“Desai and Patel ran four lucrative pizza franchises, but greed and a desire to fund their comfortable lifestyles and other business ventures led them to commit calculated VAT fraud over a number of years. We would like to thank Pizza Hut for their assistance and co-operation in bringing these men to justice. “Our message to criminals is clear - it is

simply not acceptable to steal from the tax system and, ultimately, every honest person in the UK. Anyone with information about VAT fraud should contact the Customs Hotline on 0800 59 5000.” An earlier civil investigation by HMRC into Pizza Delivery Services Ltd found the men had submitted nine false VAT purchase invoices to HMRC between April 2005 and July 2007 to reduce the amount of VAT due. The men pleaded guilty at Southampton Crown Court on 8 October 2013 to cheating the public revenue of £598,415 in VAT. They were sentenced at Southampton Crown Court on 20 December 2013. Confiscation proceedings and a review of the men holding company directorships will follow.

Gourmet pizza store opens more sites The West country gourmet pizza and cider restaurant The Stable, is now taking its winning ‘keep-it-local’ approach to rest of the South West, having opened new venues in Bristol, Bath, Falmouth, Poole and Weymouth. The Stable, which began life in 2009 as an artisan pizza and cider house with 110 covers, has seen a year on year sales increase of 50% since launch. Venues on the quay in Weymouth, on Bristol’s harbourside and in the heart of Bath city centre are already open for business. Poole opened before Christmas, and a waterfront site in Falmouth will be up and running soon. Owners Nikki and Richard Cooper, from Bridport, say that The Stable’s success is down to the brand’s authentic, local ethos and simple, pared-back approach, which has captured the zeitgeist in casual modern dining. “We have adopted a relaxed canteenstyle model with The Stable,” said Richard Cooper. “Our customers sit on benches at long communal tables, we serve our hand-made pizzas on breadboards with cutters, friends can share plates and pay at the bar as they go. We also take care to find beautiful heritage buildings which we strip back to create unique characterful environments – the original restaurant is in a 16th century stable block with an upstairs hay loft.” Another key aspect of The Stable’s popularity, says Nikki Cooper, is its passion for good quality food and drink and its celebration of the West Country’s

fantastic producers. “Whether in Bridport or Bristol, we source top quality fresh ingredients from suppliers local to each specific restaurant. At the original Bridport Stable, pizza toppings include bacon from Denhay farm, the famous Dorset Naga chilli from West Bexington and cheese from Ford Farm in the Bride Valley – all produced within six miles of the restaurant. Pizzas are named after local icons; the smoked mackerel-topped ‘Joe Gundry’ after a legendary local netmaker and the vegetarian ‘Bucky-Doo’ after the town square’,” she explained. The Stable’s changing menu of over 55 different varieties of cider from predominately boutique West Country cider-makers such as Bridge Farm, Burrow Hill and Ashridge is also a major factor of The Stable’s popularity. Cider is currently enjoying a nationwide renaissance in the UK and, with The Stable positioning itself as a ‘Cathedral to Cider’ offering cider tasting boards and guest ciders on the menu, it is driving this trend. “We’re sticking to the West Country for now, but we do also have our sights on London and further afield, so watch this space!” added Richard Cooper.

February 2014

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3663 set to take growth momentum into the New Year The wholesale food distributor 3663 reports that it has witnessed a significant multi-million pound growth in sales during 2013, and that despite the fragile economic climate, the outlook for 2014 looks even more positive for them. During 2013, the company experienced net value growth across the entire foodservice sector, both within the profit and cost channels, winning 10 major national and regional customers worth over £60 million per annum. Increased sales have also been seen within their existing customer base across all of 3663’s product categories, including its 3663 Own Brand, catering equipment, Swithenbank Fresh and Fine Foods, fresh meat and ViVAS drinks ranges. Alex Fisher, managing director of 3663 said: “We are thrilled that more foodservice customers are choosing 3663. We believe that chefs, cooks and procurement teams are coming to us because of our strong focus on delivering partnership strategies. “As a business we want to make our customers’ lives easier and help them to be successful. We share our customers’ passion for food and understand that they expect a great experience. Everyone on our team is driven to deliver what’s important and support our customers where and when they need it most.”

3663’s business growth comes at a time when the company has announced a second stage multi-million pound infrastructure investment, which includes bringing onstream four new depots and updating the company’s nationwide infrastructure, multitemperature vehicle fleet and IT systems. Money is also being spent on new technologies to improve customer service and efficiency, to ensure 3663 is able to continue to expand in-line with growing customer demand. During 2013, 3663 has been independently recognised in a series of awards for its corporate, customer service and product credentials. Company honours have included the Federation of Wholesale Distributors’ Green Wholesaler of the Year award, two Foodservice Footprint gold awards, being named as Best Foodservice Operation by the Scottish Wholesale Association and Best Foodservice Company by Restaurant magazine, and being selected as one of the UK’s strongest brands by Superbrands UK. Employee accolades have consisted of the Federation of Wholesale Distributors’ Best Telesales Staff gold award. Whilst product honours have comprised three Re:Fresh awards for fresh and fine foods, five BPEX awards for meat, and five British Frozen Food Federation awards for frozen products.

Dell’Ugo launches first fresh dark chocolate pasta Ugo Foods, the UK’s fastest-growing manufacturer of chilled pasta, has launched its Special Edition Devilish Chocolate Fiorelli Dessert - the first fresh chocolate pasta on the market, claim Dell’Ugo. This is the latest in their range of Special Editions and 10 pence from each pack of pasta will be donated towards Heart’s charity Have a Heart, which raises money to support disadvantaged children across the UK (Have a Heart is currently focused on helping the thousands of families who have a child with a life-threatening or life-limiting illness. Children's hospices provide care and support 24 hours a day, 365 days a year, and support from Have a Heart will enable more families to be supported by this invaluable service). The new Special Edition Devilish Chocolate Fiorelli Dessert is presented in an eye-catching bright purple 250g pack that serves two. The dark chocolate pasta shells, made with 100% pure

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unsweetened cocoa are filled with a delicious creamy chocolate filling and this pasta is the third in Dell’Ugo’s range of seasonal fresh pastas, with further creations to follow in the coming months, say the firm. Dell’Ugo first made chocolate pasta in the 1950s, which was sold at Selfridges and Harrods. It was also supplied to school children as a hot dessert to accompany their lunchtime meal, making a change from the traditional semolina or jam sponge. “The overwhelming positive response we got to our first sample run of chocolate pasta showed us that consumers are keen for something new and different which tantalises the taste buds!” said head of marketing, Helena Jevons. “With the Chocolate Fiorelli, we wanted to offer consumers an exciting and delicious quality pasta dish, which could be enjoyed either as a romantic dessert for two, a quick snack for chocolate-addicts or a tasty treat for kids.” This pasta was created by award-winning Steve Walpole, executive head development chef at Ugo Foods Group, and is available until 4 March 2014 at Waitrose and Ocado at an RRP of £3.49.

Cuppone pizza oven range extended The new Donatello pizza oven from Cuppone offers a feature-packed, pricecompetitive model that meets the needs of gastro pubs, restaurants and takeaways, claim its UK suppliers, Linda Lewis Kitchens. The new oven also boasts a wide range of features to guarantee improved energy efficiency and speed of cooking, and comes in four deck sizes that may be stacked to save space, say Linda Lewis Kitchens. In addition to differentiated top and bottom heating elements and a stonecooking base for authentic Italian cooking, Donatello also features a new Heat Generation System. Designed to restrict heat loss and energy, this system enables quick recovery times whilst opening and closing the oven – a feature that is ideal for busy kitchens. Donatello’s new digital control system also has the ability to individually set the temperature of the chamber and the power of the two heating elements with a pre-programmable feature. This ensures total control of the oven and guarantees it runs to its maximum energy efficiency capacity. The new oven also boasts a new 12V halogen low voltage lighting system that is capable of withstanding the extremely high temperatures required for cooking pizzas. An efficient and aesthetically pleasing stainless steel extraction hood and stand are also available. Managing director of Linda Lewis Kitchens and 2013 Oldham Business Woman of the Year, Linda Lewis said:“We are delighted to introduce Donatello to our product range. Cooking pizza in just three to six minutes, this model is ideal for any gastro pub, restaurant or takeaway wanting to deliver authentic tasting pizzas to their customers quickly, without compromising on flavour and quality. “The pizza industry is now worth £1.85 billion and by 2016, it is expected to have grown by a further 22%. Hence, it is vital that any establishment wanting to improve their pizza offering invests in equipment that can accommodate such growth in demand.”

February 2014

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DS Pizza Point helps restaurants boost Italian gluten free revenues According to Coeliac UK research, an estimated £100m is being missed out on in the hospitality industry every year by not catering for those following a gluten free diet, but Dr Schär Foodservice is now offering a new initiative that will enable businesses, large and small across the North West to capitalise on the gluten free market by offering high quality, Italian gluten free foods from DS-gluten free and increase revenues by up to 15%, as has already been experienced in Italy report the firm. Dr Schär, the manufacturer of DS-gluten free, a gluten and wheat-free brand in retail, is offering all independent restaurants the opportunity to benefit from their decades of experience in Italian gluten free produce. Access to online training and marketing support combined with the opportunity to list an extensive Italian based gluten free menu will put local businesses in a much stronger position to serve their customers who follow a

gluten free diet. Supported by Coeliac UK, the initiative comes in response to research showing that more than two in five (41%) people with coeliac disease admit that they struggle to dine out in a restaurant, indicating the potential growth opportunities for the catering industry. Alicia White, brand manager of Dr. Schär Foodservice commented:“The main concern for restaurant owners interested in catering for gluten free customers is their lack of knowledge and training in this area, which is why we are working with Coeliac UK who will provide online training to all North West businesses who sign up to DS Pizza Point.“ The training content will cover the procedures for preparing tasty gluten free meals as well as guidance on storage and cooking techniques with businesses working towards Gluten Free accreditation. Sarah Sleet, CEO of Coeliac UK, the national charity for people

New mobile pizza concept arrives in UK The latest idea from the creativity of an Italian manufacturer of professional ovens, Forni Dorigo, and the experience in the world of street food of a British company, Universepizza Ltd, has now arrived in the UK in the form of what is claimed to be the first ‘travelling’ pizzeria mounted on a three-wheeled Piaggio Ape. The pizza is prepared, rolled out and cooked in front of the customer and thanks to the oven that can hold up to six pizzas 25cm wide, it cooks in a little more than a minute to satisfy more than 60/70 people in one hour. Small and compact, the Piaggio Ape contains everything you need to be independent – an oven with an infrared flame system, a double bowl

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sink with hot and cold water, a refrigerator, a container for the ingredients, a working table, a pizza paddle and even the holding ones, pizza cutting and serving table, together with an awning, giant pizza to exhibit and a grill with a smooth plate for those who want add sandwiches and crepes. Called Pizza Any Place (info@pizzaanyplace.com), it opens in only two minutes, claim its suppliers, and you can find film of it in action on youtube (youtube channel, pizzaanyplace).

with coeliac disease said: "We are pleased to support this campaign by providing training to ensure organisations can become more confident in their gluten-free provision and share a slice of the ever growing gluten-free marketplace." Alicia White added:“DS Pizza Point first launched in Italy in 2004, to great success and we are delighted to be bringing the service to the UK, starting in the North West. The opportunity for gluten free catering is huge and restaurant owners should remember that gluten free customers will often bring with them family and friends providing incremental mainstream sales as well as gluten free sales. By helping UK businesses broaden their local customer base, we are confident that we can replicate the success of our European counterparts.” The DS Pizza Point programme offers full marketing support to participating restaurants including promotion to the local

DS database, a dedicated menu card, window stickers, DS Pizza Point flags and uniforms for staff. Local media outreach will be conducted to drive interest in participating businesses and the restaurant will be promoted both to DS-gluten free’s existing consumer base and via www.glutenfreeroads.com, a global resource which lists 40,000 gluten free restaurants. The DS Pizza Point menu comprises of high quality, great tasting DS-gluten free Italian themed produce. Product lines include an exclusive authentic stone-baked 9.5 inch pizza base, available in a bake off aluminium foil for maximum protection against contamination in a restaurant environment, as well as the popular frozen pizza dough balls, ciabatta rolls, pasta varieties and breadsticks (restaurants based in the North West interested in joining the programme should contact Dr Schär on 01925 865100 or email foodservice.uk@drschaer.com).

La Polenteria opens in Soho Polenta, the store cupboard staple most commonly associated with the peasant cuisine of Northern Italy, is taking centre stage in the development of a new, healthier, modern restaurant concept called La Polenteria (www.lapolenteria.com), and located in Soho, London. La Polenteria is the brainchild of London-based European entrepreneur Cristina Sparcaci and opened in December last year. Among the plethora of cuisines and foods already available in London, Cristina Sparcaci identified a market gap and the potential for a restaurant menu serving exclusively dishes based on polenta. With a background in hotel catering, she soon drew other family members into the

business, who shared her same passion and enthusiasm. The fun and casual, laid-back atmosphere of a ‘polenta party’ – when families gather around the table to share a freshly made, hot, thick and creamy soft polenta with a range of accompaniments, is being recreated at La Polenteria every day. “We are starting as a family business and we will be hands-on at La Polenteria, striking a rapport with our guests and gaining precious feedback,” said Cristina Sparcaci.“Whilst it is easy to be driven by passion alone, we know there is a market out there ready to welcome a new addition to the many tastes that make up the London dining scene, and we have prepared ourselves for the challenge.” February 2014

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www.papa.org.uk

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news

A new pilot plant for pasta widens the range of customer services With its new pilot plant, Mühlenchemie GmbH & Co. KG is offering pasta manufacturers an additional service. At its pasta laboratory in Ahrensburg, customers can now verify the possible effects of enzymes and other additives on noodle products before the start of commercial production as the pilot plant simulates the industrial production process. The market for pasta and noodle products is expanding rapidly worldwide and the quality of the raw materials and the equipment used in production are as various as the shapes and colours of the resulting noodles. In order to enhance the quality of pasta made from hard or soft wheat, or mixtures of the two, manufacturers have to take numerous parameters into account. For example, the specific use of enzyme systems, ingredients or additives can improve the bite of the products, reduce their stickiness, cooking losses and breakage, or adjust the colour of the pasta.

In Mühlenchemie’s new pilot plant, pasta manufacturers can now optimize their products under realistic conditions and test their individual enzyme systems together with the company’s applications experts. The economic advantages for the manufacturer are considerable, since the regular production process does not have to be interrupted for testing. The pilot plant installed in Ahrensburg is one of the most flexible models on the market and makes it possible to demonstrate most production processes, claim the company. “We shall be able to simulate practically any process anywhere in the world and use the results to make individual recommendations for each application,” said Mühlenchemie’s managing director Lennart Kutschinski. Besides computer-controlled mixing and extrusion under vacuum, the equipment permits temperature adjustment and measurement and documentation of pressures. In the automated climatic chamber,

Lincat announces new MD Lincat, a UK manufacturer of commercial catering equipment, has appointed Nick McDonald as managing director. Nick McDonald takes over the role from Steve Mitchell (who recently retired after 26 years’ service) and is only the third person to take the helm since Lincat was founded by John Craddock 43 years ago. He will assume full responsibility for the Lincat, FriFri and Q90 businesses. Nick McDonald joined Lincat as marketing manager in 1996. His role expanded as the business grew and he was promoted to marketing and export director in 2000, having seen the company’s turnover increase from £8.6million to more than £30million and the product range expand from around 250 items to more than 600 today. He has played a pivotal role in the development and launch of new product ranges. Chief amongst these were the heavy-duty Opus 700 range, FilterFlow water boilers with innovative builtin filtration and the development of an OEM

pizzapasta AND ITALIAN FOOD

partnership with Rational for combi steamers. He has also been involved in the successful transfer of the FriFri and Q90 brands to Lincat, following the company’s acquisition in 2011 by the Middleby Corporation. “At Lincat, we have a solid, lean, efficient business and I am determined to maintain the core values that have underpinned our success over the past 43 years. We are an ambitious company and my aim is to continue to grow sales and profits through a combination of new product development and by increasing our market share,” said Nick McDonald on his appointment.

temperature profiles, moisture content and the direction of the air flow can be simulated according to the customer’s instructions. With a continuous output of 70 kg of pasta per hour and a minimum quantity of 10 – 15 kg of the end product in each test, Mühlenchemie closes the gap between laboratory-scale testing and commercial production. The equipment makes it possible to formulate targets together with the customer and minimize the risk involved in transfer to the production plant. “We use our expertise in flour and enzymes to enhance the quality of our customers’ products and increase their profitability, and also to push ahead with the development of new functional systems,” added Lennart Kutschinski.

Bury couple say “I dough!” with ‘pizza-selfie’ Pizza lovers, Kieran and Natasha Morris saw their faces immortalised on a Domino’s pizza as a unique wedding gift after a pizza masterpiece was created for them by celebrity portrait artist, Nathan Wyburn. Domino’s Pizza super-fans Kieran and Natasha Morris, newlyweds from Bury, Greater Manchester, received a unique wedding gift from their favourite pizza company in the form of a ‘selfie’ portrait on a pizza after Domino’s commissioned celebrity portrait artist Nathan Wyburn to recreate the ‘selfie’ photo taken by the couple and transform it into a pizza masterpiece. The portraits were designed across two large 13 inch Domino’s pizza bases, with the couple’s faces created entirely from traditional pizza toppings, including tomato puree, ham and sweet corn. The portraits took almost three hours to create. The couple tied the knot on Saturday, 18 January 2014 at Samlesbury Hall in Preston, where the ‘pizza-selfie’ was carefully delivered to them at their reception from the Domino’s Bamber Bridge store on Station road. They first contacted Domino’s Pizza to share details of

their upcoming wedding and to request a special pizza to surprise their guests – as their friends and family love to joke about how much pizza they eat. The groom, Kieran Morris, said: “The pizza-selfie portraits were like nothing we could have imagined – definitely our most unusual wedding present! We were completely overwhelmed to see our faces on the pizzas, and the guests absolutely loved them. We order Domino’s pizza all the time - so it’s felt right to incorporate them into the most special day of our lives.” Ahmed Faraz, store manager at the Bamber Bridge Domino’s commented:“We are really excited that Domino’s are able to be a part of Kieran and Natasha’s big day in such a unique way. It’s been really fun working behind the scenes to recreate the pizza-selfies for such big fans and we wish them all the best for the future.” February 2014

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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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news

News Awards celebrate 25 Years

SHORTS Eighth olive oil exhibition The eighth edition of the Top Quality Extra Virgin Olive Oil Expo (www.oliocapitale.it) will take place in Trieste, Italy from 7 to 10 March 2014. With more than 200 olive oil producers on show, the event is the landmark exhibition for premium olive oil, and a point of reference for professionals in the food sector. Hundreds of olive oil labels representing the top olive oil producers from all producing regions in Italy as well as Greece and Croatia will be in attendance. Arla invest to expand global production Dairy company, Arla, has announced that it is investing £243 million to expand global production, and focus on the production of profitable export products, for the cooperative’s strategic growth markets outside the EU. With an ambition to double its exports of European dairy products to growth markets outside the EU by 2017, Arla has confirmed its investment plans for the coming year, committing to new and ongoing dairy expansions and projects that will help make Arla’s production even more environmentally-friendly, say the company. Warewasher Wizard of Oz joins Winterhalter! Brett Duffy CFSP, has joined Winterhalter UK as business development manager. His responsibilities include helping key distributors develop their business, especially with their premium customers. A warewasher man through and through, he has extensive experience both in the UK and Australia (before taking up his new role he was commercial manager for Winterhalter’s sister company, Classeq Ltd, which he joined in July 2012, and previously he had spent seven years working with both Winterhalter and Classeq in Australia, as national sales manager). Costa named nation’s favourite Costa has been named the Nation’s Favourite Coffee Shop by Allegra for a fourth consecutive year with 48% of an independent consumer panel naming the chain as their favourite coffee shop after Allegra published their annual Project Cafe13 UK report for 2013. The figure had also increased by almost 10% on last year’s result and the coffee shop chain increased its popularity in the London region, with 38% naming Costa as their favourite coffee shop (an increase of 7% on its previous year’s figure). The coffee shop was also considered the most ethical coffee shop brand in the UK. The Hotelympia 10k run With just a few months to go to the hospitality running event of the year – the Hotelympia 10k - it’s time to sign up, stretch out and get running for Springboard. The race will take place on Sunday, April 28 2014 at 10.30am at Excel, London, as a spectacular preview event for this year’s Hotelympia Show. Not only does the changed date promise weather to reflect the ‘spring’ in your step, it offers plenty of time to sign up individually or as a team at www.hotelympia10k.com, say the race organisers who aim to sign up 2014 runners this year.

pizzapasta AND ITALIAN FOOD

This year sees the Pizza Pasta & Italian Food Industry Awards reach their Silver Anniversary (25 years) and the Association intends to celebrate this

milestone in some style in November (13) with a special meal and some celebrity involvement. Make a date to join us for this great event.

New benefits galore! The Association is launching a range of new member benefits this year. Through an arrangement with Cornhill, members can now get exceptionally competitive rates when buying ingredients or equipment from abroad and a deal with

Fuelcard means members can save up to 5p a litre on fuel (10p on motorways). But there’s more in the pipeline, including a really good deal on electricity and more competitive rates for credit card payments as well as a new App to promote member businesses.

Come and see us at Casual Dining The new Casual Dining show (Business Design Centre, Islington, London – 26/27 February) promises to fill an important gap in the market for shows covering the popular high

street restaurant sector and PAPA will be taking part on Stand U133, so do come and pay us a visit if you are at the show. You can register to visit the show at www.casualdiningshow.co.uk

Salt The Association has been involved in discussions with the Department of Health over its new salt targets, stressing the need for salt levels in ingredients to be reduced before further cuts can be made in salt levels in

retail pizzas. It has also presented a strong case for the department to review its targets and set these on an as-consumed basis rather than as-sold. The new targets are due to be published in April.

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Sector’s ‘who’s who’ to gather at Casual Dining With exhibition space having filled up fast and the free Keynote theatre programme now confirmed, Casual Dining – the new trade event for the UK’s £6.7bn casual dining sector – is all set for a successful launch later this month (2627 February 2014) at the Business Design Centre in London. Group, Elior UK, Jamie Oliver Restaurants, JD Wetherspoon, La Tasca Restaurant Group, Pizza Hut Restaurants, Sodexo, T G I Fridays UK, The Restaurant Group, and numerous independents, are also among the ‘who’s who’ of big name buyers that have already pre-registered to attend.

A timely event Flexible, convenient and affordable, casual dining outlets (where eating out costs an average £10 to £20 per head) provide their patrons with an effective way to stretch their budgets without it impacting on their social lives. And given that many diners would rather cut the cost, than the frequency, of eating out – it’s a trend that certainly looks set to continue. Which makes Casual Dining from Diversified Communications UK (the event organisers behind the award-winning lunch! brand), a timely opportunity to discover the best choice of food and drink, equipment, interior design, furniture, technology and table top that this important, and lucrative, market has to offer. Big name exhibitors Having enjoyed strong industry and association endorsement from its inception, Casual Dining’s exciting two day line-up will take in a host of well-known brands, reflecting how seriously leading suppliers are taking the new show say Diversified Communications. Founding exhibitors include Fresh Direct, Reynolds, Disotto Foods, Eden Contract Furniture, Magrini, Kimbo UK, London Workwear Rental, Cheese Cellar, Rational, The Artisan Bakery, and Millennium Foods. Gram UK, Adande Refrigeration, United Coffee, Electrolux, Pacific West, Winterhalter, Southern Salads and La Tua Pasta are just a few of the most recent new additions to the line-up. Beer and wine have long been a part of many casual dining restaurant menus, but with more operators competing for their customer’s loyalty, differentiation can be key, and so both Casual Dining’s Craft Beer & Cider Showcase and Speciality Wine Village aim to help independents stand out from 16

pizzapasta AND ITALIAN FOOD

Pizza Hut’s Jens Hofma is a keynote speaker at the show.

the crowd. Commenting on the launch, Daniel Broude, group supply chain manager at Gondola Group Limited, whose brands include ASK Italian Restaurants, PizzaExpress and Zizzi, said: “The Casual Dining show is a great concept, which deserves the full support of the industry. We have no doubt it will be very successful and look forward to attending.” “The launch of Casual Dining is inspired,” agrees Ian Neill, one of the industry’s most successful and respected operators (he has played a key role in the growth of successful brands such as Pizza Express, Jamie's Italian, and Wagamama, and is currently chairman of Las Iguanas). “Trade shows are great for finding fresh ideas, however they also help create a sense of community, which helps to make us better operators.” Representatives from Bella Italia, Strada, Browns Restaurants, Carluccio’s, Compass

Show highlights Jens Hofma (CEO of Pizza Hut Restaurants), Simon Kossoff (chief executive of Carluccio’s), Tim Bacon (co-founder and MD of Living Ventures - GUSTO), Alex Reilley (MD of Loungers), YO! Sushi’s CEO Robin Rowland, and Ian Neill are among a stellar list of names confirmed to speak at Casual Dining. Drawing on their extensive management skills and entrepreneurial experience, Kossoff, Bacon, Rowland, and Neill will head up the show’s highly-anticipated CGA Peach Panel – The Chain Gang, chaired by industry analyst Peter Martin, vice president of CGA Peach. ‘The Chain Gang’ panel takes place at noon on the show’s opening day, Wednesday 26 February and will explore how the UK’s branded restaurant sector has transformed the way we eat out. They will also outline the challenges and opportunities ahead for the highly competitive casual dining market over the next 12 months. Other notable highlights include sessions by Mark McCulloch, founder of Spectacular Marketing (former head of marketing at YO! Sushi and Pret a Manger), Alan Kay, the former chief financial officer of The Fat Duck Group, and Jason Katz, founding partner at Kings Park Capital. Plus, David Worthington, chairman of Designersblock and H&M Group and one of the leading design commentators in the UK, will be heading up The Casual Dining February 2014

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Where and when Casual Dining will take place at the Business Design Centre in Islington, London, on 26-27 February 2014. For further information and to register for a free trade ticket, visit www.casualdiningshow.co.uk and quote priority code CDPP3. Design Panel & Awards. Market updates will be provided by Peter Backman, managing director of Horizons, and Simon Stenning, foodservice strategy director at Allegra Strategies. The Casual Dining Innovation Challenge meanwhile will offer a unique opportunity for visiting buyers to see participating exhibitors ‘pitch’ their new product innovations and ideas live to an illustrious panel of industry judges. All shortlisted

products will also be on display in the Innovation Challenge Showcase throughout the event. “The UK casual dining sector is more vibrant than ever,” commented Jens Hofma. “As a result, UK consumers now have access to a broader range of experiential eatingout occasions. This creates worthwhile jobs, economic value and, ultimately, more fun and excitement in people’s everyday lives. The Casual Dining trade show sends a

strong signal that our sector is no longer in its infancy but is a positive force to be reckoned with in the UK Economy.” “We are delighted to welcome such prominent industry figures to the Casual Dining Keynote Theatre,” added the event’s manager, Chris Brazier. “It’s an impressive line-up for any show – let alone a launch – and a fabulous endorsement for Casual Dining moving forward. From the speakers to the exhibitors and the visitors themselves

No other oven

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For further information please phone: 01455 559969 or email: sales@chefsrange.co.uk

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Interior Design Awards The casual dining market is the fastest growing sector of the UK’s eating out industry and is a sector in which the UK is considered a world leader. Design forms an integral part of the brand and dining experience, whether it is a large scale high street multiple or a one off independent restaurant. To reflect this, Casual Dining has launched its own Interior Design Awards to showcase the very best designed restaurants and pubs in the country. The event’s organiser, Diversified Communications UK, says the awards present a fantastic opportunity to recognise innovative operators and designers, and to celebrate the continuing success of the UK’s casual dining market. Forming a central part of the show, the awards will be judged by a distinguished panel of industry experts, headed up by David Worthington (chairman of Designersblock and H&M Group). The Casual Dining Awards are divided into the following five categories: • Best Designed Multiple Restaurant 2014 • Best Designed Independent Restaurant 2014 • Best Designed Multiple Branded Pub 2014 • Best Designed Independent Pub 2014 • Best Designed Multiple Unbranded Pub 2014 All shortlisted entries will be showcased in a dedicated Awards Gallery at Casual Dining, with the winners to be announced during a dedicated session in the event’s Keynote Theatre at 2.45pm on 26 February 2014 (the session will also discuss emerging trends and best practice in modern casual dining restaurant and pub design).

pizzapasta AND ITALIAN FOOD

– the who’s who of the sector will be at this show doing business. It’s going to be a very busy and productive two days.” New launches for 2014 Magrini is launching its new GT Touch frozen drink/dessert machine, which can produce soft ice cream, sorbet, granita and frozen yoghurt all from one machine. Buying specialist Lynx Purchasing will be demonstrating its free GP Calculator App (newly endorsed by the Craft Guild of Chefs), which enables users to monitor their margins. Imperial Catering Equipment is exhibiting the revolutionary, new Ovention Matchbox oven for the first time in the UK. One Drinks, the largest ethical bottled water company in the UK, is showcasing its new premium glass, art-deco style Butterfly Bottle (for still and sparkling water, 750ml). Plusfood UK is presenting their versatile Hot ‘n’ Kickin’ chicken range coated in Plusfood’s signature crispy coating. Keck Pasta from Germany is showcasing its bespoke, precise portion pouches of IQF pasta, noodles and rice; available in individual weights and branding. Lamb Weston’s new foodservice range includes Sweet ‘n Savour sweet potato fries, which add a unique and exciting twist to any menu. True Food International’s Specification Series is a new, highly configurable Commercial refrigeration line; available as single or double section refrigerator and freezers. Winterhalter’s new PT Series has an energy control system that speeds up the washing process, increasing rack capacity per hour by 28% and reducing heat-up time by 50%. Rational’s new SelfCookingCenter whitefficiency is multifunctional, which means it also saves space, reducing the kitchen footprint by at least 30%. Nelson Catering Equipment will be

PAPA presence PAPA (www.papa.org.uk) and Pizza Pasta & Italian Food magazine will also be in attendance at the show, and look forward to catching up with many of you on stand U133. showcasing its latest, Advantage glasswashers and dishwashers designed to be exceptionally energy efficient, use minimal water, virtually silent in operation and produce outstanding results, say the company. Burco Commercial launched a new range of innovative, British manufactured hot water boilers in the summer of 2013 and now, in another new development to the range and something which will be of great interest to chains and franchises, Burco has announced the ability to fully brand and personalise all appliances in the range. To view the current Casual Dining exhibitor list, visit https://onlineexhibitormanual.com/divcasual dining14/exhi/exhibitorList.aspx. February 2014

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toppings

Toppings

Talk

The pizza toppings market has come to be characterised by popular, well established favourites, alongside a steady stream of new arrivals in the form of new versions of the tried and tested or ingredients that are debuting on top of pizzas for the first time. Continuing innovation “The UK retail market continues to innovate with new topping options to provide interest to core consumers and to attract new entrants to the market, and over the last few years we have seen chicken join the existing staple toppings of cheese, pepperoni, ham and pineapple and the generic ‘meat feast’,” observes Richard Harrow, managing director of Freiberger UK Ltd. “Chicken toppings are normally combined with either a BBQ or Sweet Chilli sauce to provide a really strong flavour combination. This strength of flavour requirement is becoming more pronounced in the market which is a reflection of the trends seen in the pizza restaurant market with consumers looking and demanding that if a pizza has a taste claim, for example hot/spicy, then it must deliver that. “Freiberger UK have in fact won several consumer awards over the last three years with a Diavolo pizza that is a blend of spicy beef and jalapeño peppers with this topping now a firm favourite several retail ranges.” In comparison to other European markets, the UK also has a very strong own label sector, point out Freiberger, that pushes forward innovation (evidence of this is a recent launch of a chilled pizza in the Co-op with a beetroot topping which has already established itself as a best seller within the range). 20

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“With the continued focus in the market of lower salt levels demanded by government and NGO’s, manufacturers have worked hard to reduce salt levels across the total range of own label products using spices, herbs and sauces to compensate the loss of flavour that salt reduction can bring. This is especially important as takeaway and restaurant pizzas continue to have much higher salt levels than retail pizzas,” adds Richard Harrow. “Outside of the UK we see many European countries having significantly different topping profiles with salami topped pizza being a very important segment in Germany. Seafood pizzas are very popular in France, and within the Polish market mushroom topped pizzas are a key segment.” Real and authentic Pizza consumers are looking for real, authentic food experiences in 2014 - and 'keeping it real' is one of the key trends for pizza toppings currently being exploited by the ingredients manufacturer Dawn Farm Foods for 2014. As one of Europe's major suppliers of cooked, fermented and dried meat ingredients for pizza toppings to international foodservice and food manufacturing companies, Dawn Farms (www.dawnfarms.ie ) reports that it has adopted the Consumer Lifestyle Trends identified by Bord Bia (the Irish Food Board) as a key driver of

NPD (new product development) at the company. Indeed, two key trends on which Dawn Farms’ and its sister company TMI Foods have focussed on are 'keeping it real' and 'quest for health and wellness'. 'Keeping it real' means that, apart from seeking value for money, consumers are now looking for real, authentic food experiences which have evolved from local and seasonal to hot, spicy and colourful global cuisines, and the popularity of the street food movement in particular, has helped to bring this trend to bear, feel Dawn. "Street food is all about taking the flavours and cooking methods like slow, braised and chargrilled from these global regions and interpreting them for retail and foodservice concepts," says Conor Cahill, head of science and innovation at Dawn Farms' headquarters in Naas, Co. Kildare. "This applies not just to handheld snacking concepts but to pizza toppings, sandwich fillers and ready meals. Ingredients like pulled pork, barbacoa beef, seasoned mince - which lends itself to very generous pizza coverage - and chorizo, are some of the meaty toppings ideally suited to tap into this growing street food movement and we see a surge in popularity with the upcoming World Cup in Brazil, given that Rio is widely acknowledged as being at the forefront of the street food trend.” Pepperoni remains the most popular topping and, according

to Dawn Farms, pizza purists will continue to favour the typical pepperoni, chicken, bacon and beef toppings. Nonetheless, recent Mintel research does indicate that 61% of 16-24 year olds in the UK are interested in pizza recipes influenced by other cuisines. In addition, with increasing competition from burgers and rapidly-growing ethnic fast-casual concepts like burrito and noodle bars, the importance of innovation remains high on the agenda for pizza operators and resulted in 22% growth in speciality pizza offerings in foodservice in 2013. "Innovation is at the core of our business, and there is always pressure to keep toppings fresh and interesting to remain relevant," adds Conor Cahill. Retail brands, both chilled and frozen, have also been looking at ways of differentiating themselves from the competition from pizza delivery, takeaway, pubs and other fast food channels with Mintel research showing that three in 10 in-home pizza users believe that delivery pizza is worth paying more for because it is fresh. Frozen pizza brands in particular have increased their new product development activity over the past year, with Chicago Town from Dr. Oetker introducing on-trend line extensions such as the Sloppy Joe and 2 Sisters' brand Goodfellas introducing a pizzeria style flatbread ultra thin range, and a Flavour Fellas range targeting young men, particularly students. February 2014

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toppings consumer demand - more natural flavours and fewer allergens," says Conor Cahill. "As a result we’ve eliminated artificial flavours including MSG, and we've carried out an extensive salt reduction programme for customers to minimise the presence of salt in their bespoke product ranges and have been a nut-free facility since 2011.”

A pizza made using Dawn Farms’ shaved steak pizza topping.

Dawn Farms says that it is driving this trend by developing innovative flavoursome toppings such as lamb kebab, pulled beef, turkey and pork meatballs, bacon in new flavour combinations, authentic steak strips and mini burgers, stretching the definition of pizza and making it an even more satisfying and substantial dish. “Recent examples have been diced chorizo, hickory smoked ham, and pork and chorizo meatballs, all of which have been very well received by our customers,” adds Conor Cahill. The company’s weekly trends ezine – the Top 9 for Friday – offers concise and up-to-date insights on international pizza and sandwich consumer and menu trends internationally (to subscribe, simply click on this link and enter a few simple contact details http://www.dawnfarms.ie/archive s/top-9/). The hybrid consumer The rise of the so called “hybrid consumer” is an emerging trend with implications for food companies, feel Dawn. Using money saved by trading down on staples, hybrid consumers are trading up to premium or healthier products. This is reflected in the growth rate of retailers. Those geared at midmarket are showing lower growth rates than their peers at the extreme ends of the spectrum. Reflecting this, Dawn Farms say that its second strong trend for 2014 is a move towards ‘healthier’ pizza offerings (Mintel suggests that one in four UK

pizzapasta AND ITALIAN FOOD

consumers believe that while pizza can 'never be healthy', the majority do see potential in 'better for you' pizza, in line with this 'quest for health and wellness' trend). Mintel's research also reinforces the relevance of thin bases - over 40% of consumers surveyed believing the thinner the base, the healthier the pizza. In line with this, Dawn Farms says that it has developed a healthier range of lean, low fat, reduced salt toppings, including products that do not contain gluten. “Our customer base wants ingredients which respond to

Kerrymaid Pizza Grate Charret Sweet Peppers Pizza.

Cheeses key “First and foremost, the key to a great pizza is the quality of the mozzarella used,” says Sandro Bevilacqua, vice chairman of Continental Quattro Stagioni (CQS, www.continentalfood.co.uk).“We now buy from within the UK the majority of our shredded and block mozzarella that is then largely used by the takeaway sector market. The market demand for this product is so large that it’s effectively now considered a British product! “A change in the law by Trading Standards in relation to descriptions of ingredients has also had an impact on the types of mozzarella used in our sector. If a restaurant or takeaway's menu lists mozzarella as an ingredient it must now state it is 100% mozzarella cheese rather than a blend.

“100% natural Mozzarella in diced form is perceived as the better product in the market. Imported weekly from Italy it should result in a superior quality pizza and we source this from Granarolo. However, we have found that sales of both diced and shredded mozzarella packed in the UK are still increasing.” The pizza toppings market is a traditional one with very little change from year to year and with that in mind, unsurprisingly pepperoni toppings outsell all others by around 40%, and there is no sign of this changing, note Continental Quattro Stagioni. “However, that is not to say that there is not innovation within this category,” adds Sandro Bevilaqua. “Recent new toppings introduced by CQS include Friarielli (steamed broccoli florets in an olive oil preserve), commonly paired with Italian Sausages and Smoked Salmon or Burrata Mozzarella - all of which can be seen on the menus of some of the trendier high-end pizza restaurants. “We have also seen an increase in sales of other types of cheese used as toppings – most notably goat cheeses and different types of blue cheese. Also, instead of simply choosing a standard pepperoni topping, restaurants and takeaways are now using a variety of sausage types – for example pepperoni paired with salami Milano.” “The pizza market here was last valued at £2 billion in 2009 and consumption levels now rival the US and at the heart of any pizza menu is the Margherita - a versatile pizza suitable for a wide range of dietary requirements, ages and tastes. Essential to any good Margherita is a great tasting cheese that performs well when cooked, and as the nation’s favourite type of pizza, it’s important to choose the right product,” agrees Adrian Coulter, development chef for Kerrymaid. “Kerrymaid Pizza Grate has been designed to offer the mild, creamy flavour of true Irish dairy, ensuring that operators’ pizza toppings meet the authenticity demand. It also increases authenticity by giving pizzas the characteristic stretch and melt qualities customers expect, helping pizzas to hold their

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The Pizza Oven People Nationwide distributors of pizza, bakery and catering equipment. • Pizza ovens • zanolli conveyor ovens • dough mixers • pizza rollers • Refrigerated prep tables • fridges & freezers • chargrills • food prep machines Bake it Better – Use the Best Official Ovens of the 2013 World Pizza Championships As seen at the IFE Exhibition.

Distributed in the UK by Cater-Bake UK Ltd

Tel: 0151 548 5818 Fax: 0151 548 5835

E: info@cater-bake.co.uk W: www.cater-bake.co.uk

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toppings shape, even when served to go. “Kerrymaid Pizza Grate has no oily residue when used as a topping, making it a superior option to standard mozzarellas and cheddars. Not only does this improve appearance, it allows chefs to set their creativity free by loading their base with flavoursome toppings that tempt customers. “As well as serving ‘old favourites’, having the confidence to cook ‘off menu’ by personalising pizzas builds loyalty and creates the perception of excellent customer service. Food research body AZTITecnalia has pinpointed the expression of personal identity and desires as an industryleading trend over the next six years, so accommodating customer’s individual preferences could well be worthwhile. “Because consumer tastes are becoming even more adventurous, some chefs may want to offer a range of ingredients that goes beyond those normally found on pizzas, or offers an interesting twist on popular toppings. For inspiration, visit the Kerrymaid web site -

Meadow Cheese’s garlic and chive rope.

www.kerrymaid.co.uk - where a recipe for Charred Sweet Peppers and Cheese Pizza can be found. Introducing unusual toppings does not have to be expensive or time-consuming - asparagus and

potato are making their way on to British pizza menus and are already found in many kitchens serving Italian food. “Another rapidly growing market out of home is for gluten-

free foods. In the UK, one in 100 people have coeliac disease. By using Kerrymaid Pizza Grate as part of their gluten-free options, operators can also earn a share of a market currently worth £120 million, and predicted to grow to a staggering £519 million in 2016, according to Kantar World Panel.” Cheese ingredients company, Ledbury-based Meadow Cheese, has recently added to its range of pizza ropes with a new garlic and chive flavoured low melt cheese rope, developed to add a subtle garlic aroma to stuffed crust pizzas. The new garlic and chive ropes join other flavours including Peri Peri - a flavoured low melt cheese rope developed to add subtle spice to the stuffed crust. Both the garlic and Peri Peri cheese ropes have ideal stretch and hold to create a distinctive cheese crust around the pizza, and with a six week shelf-life and manageable order quantities, the product is suitable for both small and large pizza manufacturers, feel Meadow Cheese (www.meadow cheese.co.uk).

Innovation in chilled pre-packed pizza “In 2013, as for previous years, within the standard tier, pepperoni and Margherita are the clear winners (in both thin and deep categories), demonstrating that there is still a need for simple toppings within the UK chilled pizza market. A trend toward American inspired toppings within the standard tier has seen more chicken products emerge with BBQ sauce replacing tomato sauce on some occasions,” reports Lynne Cawthorn, NPD manager of Stateside Foods Ltd. “2013 saw many retailers re-launch their takeaway ranges to tempt more customers into the mid-tier category. Quirky names and fun packaging are used to differentiate these products from standard tier, focusing on heavily topped and punchy flavours. UK customers demand products to deliver 'what the name promises', with more emphasis on stronger flavours in 2013 - spicy chilli, Piri Piri, Chipotle, sweet chilli, pesto, curry, hoi sin and BBQ, supporting the more traditional core flavours of Margherita, pepperoni and ham and pineapple. “However, the UK customer also demands innovation and quality in both base and toppings that push the boundaries. Retailers

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that do not compete within this competitive set run the risk of being left behind, as customers become less loyal and switch retailer to meet their needs shaped by their different eating occasions. This two tier approach is mirrored by the top-line market data, where we see the discounters and the more aspirational retailers performing well. “The UK chilled pizza market also demands careful monitoring of fat, saturated fat, sugars and salt, a challenge for all UK manufacturers and retailers alike. Nutritional content is part of the NPD process and an important factor when launching any new products for the UK market. “38% of all chilled pizza launches in the UK from August to October 2103 were from Stateside Foods and innovation seen within the UK chilled premium market in 2013 included. • A Bianca pizza, use of Truffles, Roquito Pearl Chillies, Beetroot Chutney, a signature tomato sauce and oblongshaped premium bases from the Cooperative. • M&S re-launched and introduced some

•

interesting flavours using butternut squash, tikka and balsamic onions. Thai, Jamaican and American inspired toppings were seen in Sainsbury Taste the Difference range. New packaging accompanied the Tesco re-launch of their Finest products and a Spanish influence was seen on two products. Whilst Asda launched a prosciutto and mascarpone product within their Extra Special tier using a prosciutto sachet for addition to the product post cooking. Waitrose moved to oval bases in their top tier with simple quality ingredients, staying true to pizza's Italian roots. Morrison’s also used traditional Italian recipes and quality ingredients for their Bistro range.”

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toppings

Consistent quality and exciting flavours are the key factors to getting a pizza’s cheese topping right, feel the cheese supplier, Dairygold Food Ingredients Ltd (DFI). The company supplies Pizzamelt - a pizza topping developed via extensive research to deliver consistent, high quality results thanks to its taste, melt and browning properties. “Competition for custom is higher than ever in today’s economic climate and offering food with a consistent level of quality is essential – there is no room for disappointment when it comes to your customers,” says Svitlana Binns, marketing manager for DFI.“Pizzamelt is specially designed to offer a simple means of producing pizzas which meet the customer’s expectations every time. Research has shown that the larger grate size upon which Pizzamelt is based helps achieve a more consistent cook, plus excellent taste and browning properties.” Pizzamelt is available in three variants to suit many applications, from the premium 100% Mozzarella to a Blended Pizza Mix which provides excellent value for money, feel the firm. “Pizzamelt provides a simple and cost effective way to produce mouth-watering pizzas which will bring customers back to your venue time after time,” adds Svitlana Binns.“An evident trend when it comes to dining out is the growing demand for high quality dishes with plenty of flavour. As consumers are dining out less frequently, many are seeking premium quality meal options to

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make the most of the occasion and feel like it is a real treat. Pizzas with authentic, flavoursome toppings which consumers wouldn’t have in the fridge at home will therefore always have great appeal.” DFI also supplies a range of other cheeses suitable for adding a variety of flavours to pizzas, including Emmental which has a mild, buttery, nutty and slightly sweet and a smooth, shiny-yellow body, and a creamy supple texture. Its Monteray Jack cheese is a semi-hard, white cheese with a smooth, distinctive mellow flavour, subtle lactic notes and a pleasant creamy texture. DFI’s cheesemakers ripen Monterey Jack under controlled conditions to develop a flavour which is the perfect accompaniment to spicy food, especially Mexican style pizza, say the company. DFI’s Imokilly Regato PDO cheese is a premium Italian style

hard cheese, produced to an authentic recipe, and giving the cheese a characteristic piquant flavour, dry firm texture and light creamy colour (the cheese was awarded PDO status in recognition of its unique qualities, and only cheese made at the Mogeely dairy, using milk exclusively sourced from local farms and made to DFI’s recipe, can be truly called Imokilly Regato). DFI can also supply 3% or 14% fat white cheese, Red Leicester (ideal for bringing colour to your pizza topping, for example on a four cheese pizza), liquid cheese (which can be added to a dough to deliver an extra cheesy flavour, bringing something more unusual to your pizza menu), Mascarpone (which can be blended with tomato sauce for additional flavour, or melts when dotted onto pizza for a luxury finishing touch). “We recommend that Italian food operators select pizza toppings which deliver a consistently high quality result, whilst also offering more unusual cheeses which add an additional, exciting layer of flavour to your pizzas. These simple moves will enable you to deliver high quality pizzas which are a cut above the rest,” advises Svitlana Binns. Big brand re-launch For over 30 years SuperTops has been a well-known brand of ingredient ranges on offer to professional caterers. Known for their traditional hand crafted processes and quality ingredients, SuperTops has become extremely popular within the pizza industry,

Still the most popular? A pepperoni pizza made using the well-known SuperTops brand of pepperoni.

eaten on pizzas throughout Europe every day. Sitting within the Tulip brand family (the largest pork manufacturers in the UK), SuperTops has currently been undergoing a brand re-launch to further highlight the quality, variety and provenance of their extensive ingredient range, which includes pepperoni, salami, ham, pork, bacon, beef, meatballs and chorizo as well as a range of chicken products (the full SuperTops range is featured on the Tulip Foodservice Solutions web site at www.tulipltd.co.uk/foodservice, along with recipe ideas and product case studies, and the brand will launch a standalone web site later this year, say the company). “Our bestselling topping continues to be pepperoni, but with many of our customers we’ve seen a real shift towards more authentic, artisan and speciality options. So in lieu of a ‘meat feast’ pizza, with pepperoni, ham, beef and chicken, we’re seeing ‘pepperoni and chicken delight’ pizzas with bocconcini balls, courgettes and asparagus,” observes SuperTops manager, Mikkel Bo Christensen.“Our customers are looking for more gourmet-style ingredients which have a strong aesthetic appeal on the plate. As such, we are constantly working on new products that fulfil these demands and reflect the trends in the market. “For example, our Premium Spicy Beef Chunks and Premium Ham Stamps are increasing in popularity. Consumers are more and more discerning and welltravelled, and are looking for more flavoursome and adventurous dining. They want genuine flavours rather than watered down versions. And as we’ve seen in the recent Pizza Chef of the Year Competition, menu innovation and variety is essential for customer growth and development. We’ve worked closely with our customers, getting their input and expertise to develop new products such as our new steak strip with black pepper and garlic.” “Although the last five years has been challenging to the market as a whole - with more

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toppings diners spending cautiously and a lot of NPD activity in terms of home dining - many of our customers have still been able to offer a real point of difference and communicate added value in their menu offering,” adds Simon Shirley, Tulip foodservice director. “As we’ve seen across the entire food sector there’s an increasing emphasis on the provenance of ingredients as well as the integrity of the supply chain, which we expect to continue over the next few years. Offering customers peace of mind in terms of the origin of our foods continues to be one of our successes at SuperTops, and Tulip.” Further product development “Like most other areas in foodservice, pizzas are following the trend for hotter, spicier formats,” agrees Nigel Parkes, purchasing and marketing director at Atlantic Foods (www.atlanticfoods.co.uk). “As a supplier of 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. For example, when it comes to toppings 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, there is 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

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PIZZA MAKING TIPS Aldo Zilli, the UK-based Italian chef and brand ambassador for Divo, an Italian cheese brand from Italia Formaggi, has the following ten top tips to make your pizza as tasty as his! 1. When making pizza dough, bread flour produces a superior crust. Use the best quality flour ideally 00 grade. 2. It's hard to roll dough that's too cold, so unwrap it and let it sit on the counter while you prep your toppings. 3. For the best browning, put a rack in the lowest position with a pizza stone. Preheat the oven - you want it as hot as it can get for a crisp crust. 4. A great pizza must have a great crust, partially bake it first. Usually about eight minutes will do. Then pull it out of the oven, put the toppings on, and finish baking. 5. Use a round pizza pan or rimless baking sheet that fits familysize pies and conducts heat evenly. 6. Cheese (such as Divo Gorgonzola Cubes, for example) is perfect to add, sprinkled on a tasty pizza just two minutes before the end of cooking. 7. Leave a half-inch border of dough around the edges so that the toppings don't drip and burn in the oven. 8. For vegetarians, you can always use a vegetarian cheese such as Divo Vegetarian Grated cheese to add flavour to your pizza! 9. A sharp pizza wheel will keep your toppings intact and cut your crust in a snap. 10. A whole-wheat crust provides a nutritious base for a fresh new take on vegetarian pizza. pasta dishes, salads, sandwiches and paninis, as well as being an excellent way of adding value to a pizza.” “When we first launched SunBlush® tomatoes, we knew that it had a lot of potential and a great reach due to its juicy and unique flavour. It is an extremely versatile product that works well on pizzas, pasta and salads and has become a name that the consumer equates with great quality and an amazing taste,” says James Faulkner ingredients director at Leathams, who are also involved in sourcing spicier options. “After launch, we received feedback from consumers about its distribution levels and in order to keep on innovating and to respond to this feedback we launched our SunBlush® cherry tomato, which offers better distribution on pizzas and is visually very appealing. In fact, we have now launched the SunBlush® Baby Red and Yellow tomatoes to keep the brand at the forefront of innovation.” Spicy flavours on pizza are becoming more popular and to meet that demand, Leathams

have now also further developed their well-known Roquito® peppers range through the introduction of Roquito Pepper Pearls® and the Roquito® sauce, report Leathams. “Unlike your normal chilli pepper, the Roquito Pepper Pearls® have a vibrant colour with a unique spicy and sweet taste. The great Roquito® taste has now been made into a sauce! Add to tomato concasse and spread on a pizza base to give your pizza a real kick,” suggests James Faulkner. Leathams Roquito® peppers have proved to be very successful for pizza manufacturers and in most high street and takeaway pizza establishments, appearing on every high street and many retailer pizza offerings. “In order to keep the brand fresh we are also working on launching Roquito® Yellow peppers and pearls so that we can to continue to bring the vibrant heat and colour of South American peppers to the UK,” James Faulkner continues. “We also offer our CherryBell® peppers which whilst they may not be as spicy as Roquito®, have more application opportunities.

They provide a tasty crunch and offer a small amount of heat, plus their dark and vibrant red colour looks great on pizzas especially with cured meat or chicken.” As for their 2014 plans, spice and authenticity will be going hand in hand, feel the company. “2013 saw the increase in spicy toppings taking centre stage, and 2014 is set to see this trend further evolve to incorporate alternative ways of adding a kick to traditional offerings. Whist the nation’s craving of hot pizza toppings has conventionally been satisfied through the use of peppers, the growing popularities of spicy, authentic meats are set to be the next big thing,” says James Faulkner. “Spicy as a flavour profile is getting more menu exposure as ethnic fare from Latin America stays firmly on trend. As adventurous diners continue to seek dishes with heat, we are seeing more pizza offering with exotic fire to their culinary arsenal. Pizza chains and manufacturers are looking to gain the competitive advantage through the use of regional, Italian meats he highlights the way in which they can be used to satisfy the demand for heat and the need for authentic products that are set to continue to dominate consumer demands in 2014. “There is also an emergent need for strong, ethnic and authentic flavours and consumers want assurances that what they're eating is real, in every sense of the word. Sourcing is more important than ever, and diners are becoming more interested in restaurant offerings that not only having a strong provenance but those who are utilising authentic preparation methods.” The authentic Italian salami range Leathams offer has seen a 162% year on year increase in the sales of our Finocchiona, Tuscan fennel salami, suggesting that manufacturers are trying to set themselves apart from their competitors by extending their offering to more regional, spicy and authentic meats. “We predict that 2014 will be the year of the less well known salamis, so look out for offerings such as Ventricina, Coppa and Salami Napoli,” James Faulkner concludes.

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health & safety

Driverness safety in the

pizza busi

A quick look at www.youtube.com will bring up a host of pizza delivery accidents, both in cars and on bikes, observes Craig Kitchen (an ACII chartered insurance broker with ICB Group UK). In many of these clips, the identity of the brand can clearly be made out, which is not a good advert for your business. The public perception of pizza delivery is often one of irresponsible moped riders driving around unsafely with a 30 minute time window to beat. In practice So, how does the truth differ from this? In practice, many deliveries are not carried out by moped at all, but by car. The car is rarely branded and is often owned by the driver. And the days of 30 minutes or your pizza is free is a thing of the past… In practice, the main safety factors for pizza delivery drivers can be summed up into two areas, the journey to and from the customer and the exposure to the driver whilst delivering. The main risk of the journey is an accident, likely to be more serious if a moped is involved and once stopped, the risk moves to that of some harm coming to the driver, either by robbery of cash or goods, assault or perhaps horseplay. A sensible risk management programme is not too difficult to put into place to help protect drivers and the business and drivers are likely to feel more valued, if they feel they are being looked out for. Pizza delivery drivers in their own cars should have their driving licences checked on a regular basis for authorised groups and any convictions, say six monthly. If in doubt, the findings should be checked with the insurance company or broker. Additionally, business (pizza delivery) insurance, MOT and road fund licence should be checked for validity. Any accident or police stop will highlight any shortcomings and

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this will come straight back to the employer as well as the driver. Other considerations Mopeds are usually supplied by the business and must be regularly maintained and kept in good order and again, licences should be checked for anomalies. The vehicle may be mechanically checked by the authorities following an accident and any shortcomings would point straight back to the employer. Additionally, protective clothing in the form of an approved helmet would need to be supplied along with any suitable clothing for two wheeled delivery. Specific items such as armoured jackets and hi-vis may not be legal requirements, but would be a valuable addition to the delivery rider. It also provides advertising for the business, if branded as well. Journeys themselves should be planned to be the most efficient and should not require that the employee has to break the speed limit or drive dangerously to make the delivery. Additionally, drivers should be trained and encouraged to learn basic defensive driver techniques such as not driving too close to the car in front and not slamming on the brakes in the middle of a busy road when they realise they have just passed their drop point. Many delivery journeys will be at night, so the axiom “be safe, be seen, be able to see”,should be incorporated into delivery

procedure, as should certain types of adverse weather conditions such as using mopeds in the snow. The delivery itself can be overlooked but staff can be exposed to a wealth of new risks which may be fuelled by drugs or alcohol, when the employee is at their most exposed ie. carrying goods, cash, alone and in unfamiliar territory, perhaps late at night or in the early hours. Restriction of cash being carried via dropbox on return to base, a set procedure for delivery to include callbacks and possibly lone worker devices with “trigger” words, may help to protect the employee and the delivery, not to mention future custom. Health and safety Health and safety is a much quoted and much ridiculed phrase these days, but nevertheless, is a legal requirement for all employers and employees. Properly used, its role is essentially to protect employees from harm and take action against those employers (or employees) that don’t abide by the law. A written risk assessment and safe delivery method will be required to be developed and incorporated into your policies and procedures. This must also be communicated to affected employees. An auditable trail would also be expected to be in existence to demonstrate that employees are aware. It needn’t be many pages, which, frankly, may not get read by the affected employees. Instead, it should cover off the main risks of delivery, such as those mentioned above plus any other significant ones and provide information as to how the business plans to control those risks. For example, in the event of bad weather affecting delivery by moped, only car drivers will be used until the weather improves. Perhaps when delivering to a suspect area, or when the driver is unhappy at something unusual, a further call back is carried out to verify the customer and any lone worker device is checked to be active and working. Sometimes, despite the best of planning, something does go wrong and it is important to ensure that a proper procedure is in place to deal with things. If a road accident occurs, someone should

take charge of the collation of information and liaising with the authorities such as the police or ambulance. The employee may have sustained injuries, particularly more likely if it is a moped rider and somebody will need to liaise with the family/parents. Factual information should be collated by a responsible person and the appropriate report made to the insurance company concerned. This will likely need a claim form, a copy of the driver’s licence and full details of all the parties involved, along with details of police officers numbers etc and any hospitals where someone has been taken to. The more information that can be obtained quickly, the better. Similar issues will arise if the employee is injured as a result of a robbery or suchlike when delivering. However, additionally, the local authority Environmental Health Officer may become involved as the employee has been injured in a workplace accident rather than a road traffic accident. This would likely lead to scrutinisation of your employee safety arrangements and a further visit to your premises. Accidents should be followed up by management and an investigation carried out to establish the root cause. From this, revised measures can be considered to prevent it happening again, or with the consequences reduced. Even an incident where there is no damage results in some sort of downtime and this all has a cost impact to the business. To conclude, a basic system of checks should be part of the day to day running of the business, along with proper training for employees and a system of at least self-audit and improvement for major risk areas. Employees should be consulted as to their perception of the risks they face and controls put into place to help them, and the business, manage those risks. ICB Group arrange insurance for businesses carrying out food delivery using delivery cars/vans, mopeds and owner drivers. In addition they also provide clients with advice and assistance regarding risk management and driver safety (further information can be obtained from Craig Kitchen at ICB Group on 0208 568 2021, craig.kitchen@icbgroupuk.com).

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equipment

Pizza dough

uncovered We all know that the key to truly exceptional pizza lies in the ingredients and none could be more important than the type of dough that a restaurant chooses for its base. Without doubt, we all know that fresh is best, but as delicious as it may be, many restaurants - including the larger chains - remain deterred from making pizza bases from scratch, feels Linda Lewis of Linda Lewis Kitchens (sole distributor of Cuppone pizza equipment). Fresh is best? The choice between using fresh dough to make pizzas on-site or buying in frozen pre-pressed dough balls or even ‘part-baked’ bases is an age old dilemma. Hence, the aim of this article is to dispel some of the myths associated with fresh dough making and to help you understand which is the best option to guarantee excellent pizza quality, and offer both time and cost savings. Assuming you have sufficient space available to work the dough, making the move to create pizzas from scratch using fresh dough can bring you many benefits. Not only does it ensure a consistently quality mix for all pizza bases,

but it can seriously undercut the higher cost of ready-to-roll frozen dough and improve the quality of the pizza at the same time. As well as delivering on flavour and authenticity, fresh dough has a ruggedness and complexity of taste that will have your customers coming back for more. Plus, watching the chef working the dough provides a good visual spectacle, particularly if your pizza oven is front of house. Indeed, there’s nothing better for customers to enjoy than to sit back and witness the 'theatre' of the pizza chef opening the dough bases. When it comes to cost, the ingredients for fresh dough work out at only 25p to

produce a 12” pizza - according to leading Italian foods supplier, Deli-Conti - although you have to also factor in the cost of the pizza chef and the toppings. Contrast this with the 38p for the cost of frozen dough balls to make the same size pizza base and there’s no contest. Also, when you factor in large volumes, the cost savings become even greater. If you have a pizza chef who is kept very busy with high volume, or for family businesses where there is a consistent reliable pizza chef, then fresh dough becomes even more economical. Equipment overload? Contrary to popular belief, in terms of equipment, all it takes to produce fresh dough is an investment in a quality dough mixer that will speedily mix the ingredients to create the perfect base with no skills necessary. Need a skilled chef? Not at all. Need lots of space? Absolutely not. Dough mixers take up little room – the Cuppone Evolution corner pizza oven, for example, even has its own storage facility for the mixer – plus, they are a Cuppone’s Evolution electric pizza has been esigned to fit into a corner and provides underneath storage for a compact dough mixer (a matching hood is also available).

pizzapasta

A trained chef working the fresh pizza dough (not only does this provide a good visual spectacle in restaurants, particularly if your pizza oven is front of house, pizza made from fresh dough delivers on flavour and authenticity with a ruggedness and complexity taste of taste that will have your customers coming back for more).

low-cost investment too. Takes time? On the contrary, you can speedily mix the ingredients to create the perfect base in just 18 minutes. Want to mix fresh dough but don’t have the skill or time to open the dough ball? Then a pizza press makes for the perfect solution. After mixing the fresh dough on-site, using a quality pizza press can help create perfect pizza bases, consistently and quickly. Not only does a pizza press ensure that the base is the exact thickness required, cooking time and oven temperatures can also be reduced as the air in the pizza is completely sealed and evenly distributed by the press. For busy restaurants, it also means that pizzas can get delivered to the table far quicker. Quality pizza February 2014

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equipment

press models are also extremely energy efficient and easy to use, and take up very little room – in my opinion, a solid investment all round. Frozen assets? For those restaurants that simply don’t have the space but do have the volumes of pizza, frozen dough balls can allow a pizza chef or reasonably skilled kitchen staff to create a pizza from raw dough. It can also involve less cleaning and more consistency, as the dough ball is the same size batch after batch and the same specification, whereas fresh dough can differ - particularly when made by different staff. For high volumes of pizza, frozen dough balls can be as economical, if not more economical than fresh dough, and so a pizza press can be used for speed of 'opening' the pizza. However, there is still a certain skill required in handling frozen dough and fridge space is required for holding the thawed and leavened dough balls. “Frozen dough balls present their own particular challenges. For instance, those that have

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Cuppone’s Silea dough mixer can speedily mix the ingredients to create the perfect base with no skills necessary and features a robust stainless steel body complete with castors for added mobility. They also feature a fixed head and bowl, stainless steel bowl guard, and micro-switch cut-out. The spiral system mixes dough in just a few minutes, allowing time for more dough production. been made with a lot of yeast and improvers can be quite difficult to use, as once they have risen, they have to be used fairly quickly. An operator will need to know how to minimise wastage and at the same time create a dough ball that is at the right stage for pressing or rolling,” says founder and managing director of Deli-Conti, Luciano Vendone. “Faster isn't always better. Customers have proven time and time again that they will not settle for second best, so it pays to shop around for the finest quality frozen dough balls. Dough balls may keep a nicer, more perfect shape, but some can be prone to losing flavour.” Whilst there’s no doubt that using frozen dough balls can save a lot of time and effort, the speed of opening them is most definitely improved with a press. This process is particularly good for stone baked pizza and not deep pan pizza, as the pressed pizza is 'sealed’ with the heat and will not rise in the pan.

Halfway house? For those establishments that offer low volumes or who may be entering the world of pizza for the first time - or even for those who wish to simply buy a pizza oven and go - then pizza bases that are ‘part baked’ offer enormous appeal. As well as consistency, ‘partbaked’ bases offer no wastage and more speed. They don’t need special skill to create a quality result, they are available at any time without any planning, and customers will never be left disappointed if you have run out of dough. Plus, you will never be left with dough that is past its best. However, at around £1.25 for a 12” pizza base, you also pay more for the privilege. “If you want an authentic taste and look with a base that is light and crisp, choose ‘part-baked’ bases that have been made without artificial additives or improvers and lots of yeast. It is important to invest in a good quality base that has been made with slowly fermented dough and pure ingredients. This is what gives the pizza it's moreish flavour and keeps customers coming back,” advises Luciano Vendone.

Still undecided? Making fresh quality pizza dough does require a precise technique and a dedication that requires focus on the small details; and the patience that’s required to allow the dough to rest. Finding the people who have the passion that’s needed to make great pizza dough can sometimes be challenging and in areas of high turnover, it can make training difficult. It can also be difficult for multi-site operations where consistency across the chain is vital. If you have small volumes of pizza, then using fresh dough is not so economical because of the cost of the chef and the equipment required. The wage of the pizza chef must always be factored in with the ingredients when costing the pizza base. As I said at the start of this article, there is no doubt that fresh pizza dough produces the best results. However, as restaurateurs, you have to weigh up which option best suits your house style, customers, staff, kitchen, menu and ultimately your budget. Then you must make a decision. It may involve change, it may even lead to a whole new journey, but as awardwinning author, Lisa Wingate, once said: ““The hardest thing about the road not taken is that you never know where it might have led.”

One of the five pizza press models available from Cuppone that can produce pizza bases up to 500mm in diameter (all models have a high production rate with the capability of producing up to 400 pizzas per hour and without the need for skilled labour, claim the company).

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design

Style statements

The high street pizza chain, Pizza Hut, is in the midst of rolling out a new in-store design for its restaurants as it embarks upon a major phase of investment. But with the help of the sector’s suppliers and designers, it’s still possible for independents to embrace an equally stylish new look of their own too. Makeover at Pizza Hut Towards the end of last year, Pizza Hut Restaurants in the UK revealed a multi-million pound restaurant makeover, entering the first phase of a £60 million investment with a revolution of the estate that features a new menu, new uniforms and a new design that will put the guest experience at the top of the menu, say the company. The largest investment programme the brand has ever undertaken in the UK, initially over 80 Huts will be transformed with a new look and feel by the end of 2014. The first restaurant to have been overhauled as a result of the investment reopened at a key current site at Crawley Leisure Park recently, setting the benchmark in restaurant design and hospitality standards for the casual dining industry. All of the brand’s famous icons including the Ice Cream Factory, Salad Station and Buffet will be put centre stage in the new design with the new, interactive design, showcasing the fresh food and vibrant atmosphere. Focusing on giving its guests an amazing experience, skilled chefs are now being brought out of the kitchen with a theatrical 34

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front of house dough-stretching and topping station. There is also an evolution of the Ice Cream Factory – a central preparation station showcasing a range of desserts including warm cookie dough, a waffle machine, speciality drinks, and a self-service soft drinks hub allowing guests to refill drinks at their leisure. A brand new menu includes the introduction of ribs, wings and fries, appealing to a wide range of customer tastes, say the brand. The new restaurant design pays homage to the long history of Pizza Hut in the US, with a more open and inviting dining space, and the refurbished

restaurants will also benefit from the removal of interior ceilings (where possible), enhanced lighting schemes and bolder external facades, signalling the new dining experience. Pizza Hut Restaurants MD, Jens Hofma said: “The re-opening of our Crawley restaurant marks the start of the largest investment programme we have ever undertaken in the UK, and is reflective of our ambition to strengthen our leading position in the casual dining marketplace. “Pizza Hut Restaurants is a

durable concept that has stood the test of time and this investment programme is demonstrative of our underlying values: delicious and innovative food at affordable prices, warm and genuine service, and an informal environment where everyone feels welcome – whether it’s a family dinner or a quick working lunch. “We are not just in the business of selling pizzas, but rather putting the guest experience at the heart of everything we do, which is why we are re-engineering the business with a renewed focus, improving staff training and overhauling the look and feel of our estate with these new concepts. “Our guests love the basics of what we do and how dining in our restaurants makes them feel, which is why we are using this investment to bring vibrancy to the recognisable, memorable experiences that truly define the Pizza Hut Restaurants’ brand. We are aiming to deliver a fun and convenient experience for all our guests – be they families, couples or young adults.” February 2014

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This investment is part of the broad £60 million refurbishment and restructuring programme of the business, secured through private equity investment from Rutland Partners in late 2012. The new restaurant designs have been developed by Harrison, international specialists in the design and on-site development of hospitality retailing concepts. Theatre and the guest experience “The UK market is a very lively and competitive one, with the bar set very high,” Jens Hofma told Pizza Pasta & Italian Food magazine. Having carried out some consumer research in the UK, Pizza Hut found out that their guests like Pizza Hut for its good food and friendliness – two things it has long been associated with right from the start – but that it was not necessarily always viewed as being trendy and exciting enough as a concept and experience these days. “The feedback was that some customers are not excited

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personally by the product offering, which has caused us to go back to our roots, and our true identity and existing equity – after all, we have now been trading successfully in the UK for 40 years - but at the same time apply a modern twist that helps to set us apart and bring the brand to life,” explains Jens Hofma. Specifically, the ‘modern twist’ focuses on an emphasis on theatre and the guest experience. “One major advantage of the theatre style is that it demonstrates just how much work goes into making a pizza – the cheesy bites crust, for example – and in turn demonstrating this to consumers. At the same time, it also serves to illustrate a ‘one team’ as opposed to what has traditionally been seen as a two team approach, particularly by the staff themselves. “This idea was developed internally, and we thought that now was a good time to bring it to life. We get ideas all the time from looking at other concepts, particularly in London, but it’s 35

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important not to get fixated on doing it this way or that, and copy, but take the existing old and traditional and add a modern twist.” The plan is to initially roll out the new restaurant design across 60 to 80 stores, Jens Hofma confirms, then accelerate it, but not in a cookie-cutter approach. “Each restaurant will be treated as an individual via what makes sense in terms of its particular location. The Crawley site where the new look has been rolled out is a free standing unit where there’s lots of competition – Nando’s, Frankie & Benny’s, McDonalds and Bella Italia, for example,” reports Jens Hofma. The first phase of rolling out the new look stores has been to make sure that they have their act together regarding the basic operations within the stores themselves, reveals Jens Hofma, and they are confident that they have achieved this, having over a three year journey, seen consumer feedback scores go

up. Having done that, they are now focusing on executing the customer experience part in terms of the food, service and the décor. The food has seen new menu options and ingredients, as well as different types of dough and pastas, and the service aspect is now enabling the individual characters of team members to come out when they interact with guests. Décor-wise, since the re-fit at the Crawley restaurant, sales have been up 40% and guests’ feedback scores have been very good, reports Jens Hofma. Having also spoken to guests directly at this particular store himself, Jens Hofma says he has found them to be loyal, repeat ones, but that there also ‘new’ people in who have not visited for a while. As ever, families, are enjoying Pizza Hut, but the new look store is also drawing young adults through its doors too. New look stores are set to soon follow at Dudley Castle, Wednesbury and Glasgow.

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

A de-branded, more artisan look and pizza ‘by the slice’ are design elements being rolled out in Pizza Huts in parts of Northeast America.

By the slice in the US Interestingly, Pizza Hut has also been rolling out a new look in the US, introducing new concept stores in York, Neb. and Pawtucket, R.I. These concepts - part of the company's continued push for innovation in all facets of its business, say the brand - feature an all-new "pizza by the slice" experience with slices cut from an 18-inch pizza. The pizza by the slice products also include new chef-inspired recipes alongside traditional favourites like cheese or pepperoni, all designed to match consumers desiring more

on-the-go options from Pizza Hut. "As the category leader, it's our responsibility and obligation to drive our business forward to meet and exceed the needs of our consumers, and we feel these new assets are one of the many ways we're doing just that," said Carrie Walsh, chief marketing officer for Pizza Hut. "The dine-in experience is a very important part of our business, and these incredibly fresh, beautiful new locations further advance our desire to provide the best experience possible for our customers. Plus,

We offer an extensive range of premium quality ingredients for the Pizza & Pasta Market market.

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Whitbread chooses Warings The UK’s largest hospitality company - Whitbread plc has chosen Warings Furniture (www.waringsfurniture.com) for a £4 million contract to supply and design furniture for part of its coffee shop, restaurant and hotel outlets over the next two years. The major deal will see Warings Furniture provide all internal and external furniture pieces for more than 2,400 sites across the entire Whitbread portfolio including Costa Coffee, Premier Inn, Brewers Fayre, TableTable, Kitchen, Beefeater and Thyme. Work started at the company’s Norfolk headquarters and manufacturing base in September, and since then it has delivered to more than a hundred sites with hundreds more to follow in the coming months as part of Whitbread’s new openings and refurbishment programme, report the company. Paul Barber, buying director at Costa, explained that the ability to develop new ideas and concepts for different briefs and to supply in quantity for a portfolio of brands were essential factors in selecting Warings Furniture. This is the largest single

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contract win for Warings Furniture to date and comes during a year of significant investment in the business, including new warehousing, software system upgrades and recruiting in excess of 30 new staff across all departments, explains managing directors and owners, Graham and Rachael Waring. “This is a massive contract for us and we’ve worked hard over the past two years to win Whitbread’s business. It is testament to the quality of our people and products, our excellent 30 year track record in the hospitality sector and our ability to provide an exceptionally high level of product and service,” said Graham Waring. The Whitbread contract complements Warings Furniture’s client portfolio of many of the UK’s iconic brands such as Pizza Express, Prêt A Manger, J D Wetherspoon, Jamie’s Italian, Union Jacks, Revolution Bars and Travelodge. “We love working with companies we respect and have had Whitbread in our sights for some time. It has excellent brands, provides great customer experiences and is a hugely successful business,” added Rachael Waring.

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design specifically in the Northeast where by the slice is more prevalent, this concept enables us to enter a competitive environment like that with a very competitive product that we think consumers will love." Each concept has unique components driven by market behaviour and dining style. The location in York, NE will seat 80plus, highlighting the eat-in experience, while the location in Pawtucket will have a smaller seating area, accommodating roughly 30 spots. The Pawtucket location is expected to primarily be a delivery and carryout option, with the pizza by the slice experience augmenting business during lunch hours and for busy, on-the-go consumers. Both locations will offer the pizza by the slice "bar”, say Pizza Hut. The location in York will include sauteed pasta and made to order salad stations to complement the Pizza Hut core favourites like Stuffed Crust and Pan pizza. Each restaurant will include new ingredients as well, offering greater combination variety. The new, fast-casual concepts include digital menu boards, deck ovens and an open seating environment, all twists on the company's traditional dine-in stores (nearly half of all Pizza Hut stores in the U.S. include dine-in and the company benefited from 115 net openings in 2013). "We believe these concepts

Inside the recently opened Artigiano in New Oxford Street, London.

have broad appeal, and we're bullish on our plans to quickly expand them to additional locations," said Al Litchenburg, chief development officer, Pizza Hut. "We are a company driven to innovate and give customers what they want and a vibrant store experience is atop that list." Earlier this month, Pizza Hut celebrated the 20th Anniversary of the first-ever online purchase, which was a large pepperoni, mushroom and extra cheese pizza from Pizza Hut. The company has also continued to innovate in digital, offering customers more ordering access points than any other national pizza chain, claim the brand. Independent expression Artigiano Espresso and Wine Bar has just opened on New Oxford Street, in London’s West End,

Protecting your investment Operators in the hospitality industry can expect clean table tops while ensuring that their furniture is undamaged, thanks to the launch of Relay Spray (www.relayspray.com), a new antibacterial spray. The multi-surface spray, designed by Eves specifically for the re-laying of table tops during service, comes ready to use in a one litre trigger spray bottle. Specially formulated to be gentle on the lacquer used on contract wooden table tops, Relay Spray ensures the longevity of hospitality furniture, claim its creators (the new spray also does not cause tables to become tacky to the

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touch when sanitised like other disinfectants on the market, point out its suppliers). “Furniture is one of the biggest spends when refurbishing a venue so it’s important to look after it to reduce long-term running costs – it’s as simple as changing your sanitising spray to Relay Spray,” says Nicola Sutcliffe, sales manager at Eves. “The surface spray solution can be used on all front of house surfaces and is recommended by contract furniture manufacturers as the best antibacterial spray to be kind to wood, whilst ensuring that your table tops remain in tip top condition.”

providing a haven for those that appreciate crafted espresso coffee, artisan food, craft beers and good wine. Following a successful first Artigiano near St Paul’s, owners Joe Hill and Steve Keough were keen to develop the concept to enable a future roll-out. As part of this evolution, Joe Hill sourced most of the furniture and accessories for their second unit from contract furniture supplier, Andy Thornton. The stand-out feature as you enter the venue is a stunning decorative wall which continues from the ground floor right up to the top of the open mezzanine. This has been created using pressed metal tiles supplied by Andy Thornton, which have been specially painted in a distressed antique finish to give the appearance that they have been

in place for decades. Special furniture in the bar includes a huge refectory table which features six swing-out seats, two factory cart coffee tables and a quantity of Draughtsman’s bar stools which have been positioned at tall drink stands in the main window’s recess areas. Andy Thornton also supplied their cast iron Liberty table bases with solid ash tops, which have been wire-brushed and polished to create a textured, weathered finish. On the mezzanine level, Andy Thornton supplied a quantity of elegant dining armchairs, all upholstered in a mix of Sunbury fabric designs. These have been combined with cast iron table bases and 600 square solid ash tops. Joe Hill reports that he is delighted with customer feedback from the latest Artigiano in New Oxford Street and since its opening, the duo have now also opened a branch on Exeter High Street. Quality Equipment Distributors (QED), based in Glasgow - a well-known UK designer and supplier of modular bar, coffee shop and food service equipment, with a large selection of contemporary and classic module styles for catering and retail environments - was recently appointed to supply a complete coffee shop display system for the newly opened Bar Unico in fashionable St Benedict’s Square in the historic city of Lincoln. Bar Unico is owned by former Nottingham Forest and Grimsby Town footballer Giovanni (Gio) Carchedi and his mother, Diana. The business was launched in the autumn of 2013 with the help of NBV Enterprise Solutions, which provides advice and support to businesses in the East Midlands. The mission of Bar Unico is to bring a taste of southern Italian hospitality to Lincoln. So as well as serving a delicious blend of coffee, customers can enjoy Diana’s home cooked pastries, pizzas, meatballs, arancini, cakes and biscotti, using family recipes that have been passed down through the generations. The bar is also licensed to sell alcoholic

February 2014

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QED have helped the team at Bar Unico to bring a taste of southern Italy to Lincoln.

drinks, with its selection of Italian aperitivi being particularly popular. Following a great deal of research into the most appropriate food service equipment for the premises, Gio and Diana say that they selected the Italian-made Deblasi Zen modular coffee shop system, for which QED is the exclusive UK

distributor. The scheme consists of hot and cold display counters, a 45 degree corner unit and a 14flavour gelato display freezer for traditional Italian ice cream (something that has proved very popular with local children and their parents). The counters are in ‘Wenge’ wood veneer finish with white granite worktops and stainless steel kick plates. In

addition, there is mirrored rear shelving with glass shelves and décor panels matching the counter fronts. The complete system was installed in one day by QED’s own refrigeration engineers and shopfitters. Giovanni and Diana Carchedi reports that they have been impressed by the authentic Italian style of the Deblasi Zen

system, as well as the expertise and professionalism of the QED team in helping to realise their vision. They feel that the distinctive, continental ambience that has been created has made a major contribution to a successful first two months for the business and as a result they have great optimism for the future.

new product

Hot water for energyconscious caterers Catering outlets concerned about energy costs impacting on the bottom line would be advised to review their current hot water provision. Getting rid of a wasteful and costly hot water storage system could make a significant impact to running costs, with the potential of saving up to 30% on fuel bills, when replaced by a technologically advanced Rinnai Infinity condensing continuous flow gas fired water heater system. This especially impacts on kitchen use where there is a continual demand for hot water throughout the day – and often well into the night. According to Rinnai UK, this is only method that can

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ensure cost effective hot water, whenever it is needed and that will never run out, and that guarantees to save a business thousands of pounds in energy and water usage over its lifetime along with a myriad of unrivalled benefits to the end user (call 01928 531870 or visit www.rinnaiuk.com).

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franchising

Multiple

opportunities As the growth rate of the major pizza chains continues apace in the UK market, the competition is hotting up to secure successful franchisees who are capable of operating and expanding multi-unit businesses. A busy time “The past 12 months have been such an exciting time for Papa John’s,” confirms Anthony Round, Papa John’s business development manager. “Our concept of ‘better ingredients, better pizza’ is more popular than ever, and in the past year we have added a total of 40 new UK stores and now have more than 250. Our focus is on continued growth and our target is to increase this to 300 by the end of 2014. “Our success is largely due to the quality of our pizza,” continues Anthony Round. “Papa John’s is the only branded pizza chain to use only 100% fresh dough, giving a better natural flavour and a unique tomato sauce is made from the best Californian tomatoes, picked and packed from vine to can in just six hours. To put it simply, our customers love it! “Combine this with excellent customer service, rapid delivery times, a strong brand, comprehensive staff training and some hard hitting marketing support – Papa John’s is currently the official Pizza Partner of The Football League, for example – and I believe that our franchise opportunity serves up a fantastic offer for those looking for a quality investment opportunity. To meet demand, we are actively recruiting new franchisees and particularly encouraging ambitious individuals who are keen to run multiple Papa John’s stores.” Incentive Papa John’s has recently announced the opening of its

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Warrington store, with Steve Mullarkey - a new franchisee for Warrington - having also signed up to open five more outlets with the help of a Papa John’s franchisee incentive deal. “I have a catering background and was looking for a quality offering in the sector,” explains Steve Mullarkey.“In my opinion, my research showed that Papa John’s was very simply better than the competition, and I feel that the product’s freshness, quality and value for money is a recipe for success. Combine that with great service and I am in no-doubt that customers will keep coming back for more! “Papa John’s is also an exciting company and committed to growth. The head office staff’s enthusiasm for the future is impressive, they really believe this company is going places and I have to agree. The franchisee incentive deals I was offered have enabled me to commit to opening five stores. However, my plans don’t stop there. I now aim to open from 10 to 15 Papa John’s over the next five years, all of which will be situated in the North West. St Helens will be open in the next couple of months, then several more will follow. “My family and some close friends will be heavily involved in running the enterprise and therefore instrumental in the success of the franchise,” adds Steve Mullarkey. “So this means I will be working with people I trust, and that is a really exciting prospect for all of us!” In January, the brand also

announced the opening of its new Durham store. As well as Durham, Papa John’s new franchisee and ex-army major, Dan Wilkinson, has also recently taken over two stores in Liverpool and says that he also aims to open a further 10 to 20 new Papa John’s outlets in the north and Scotland over the next few years. “I joined the Irish Guards when I was 19. I served in Northern Ireland and the Gulf during my career and also took part in ceremonial duties in London too,” explains Dan Wilkinson.“After 18 years’ service I left the army, after being based out of Catterick Garrison in North Yorkshire. I was looking for an opportunity that would capitalise on my operational skills and experience and ignite my passion. Running my own business was the way forward! “In my research, I discovered food franchises were a growth industry sector, and I felt the fast food industry, by its very nature, responds to the time pressures we all find ourselves under these days and would therefore continue to have a mass market appeal in the future. However, the really big players were just too expensive and then I found out about Papa John’s. The company is at such an exciting stage in its evolution and it is all set for growth and I wanted to be part of that. “The quality of the Papa John’s product speaks for itself but essentially this is a people business. Although I am selling superb pizza, building a team of good people is a critical success

Former army major, Dan Wilkinson, is looking forward to opening many new stores in the north and Scotland as a Papa John’s franchisee.

factor. I am a people person and I am keen to support all my staff. Many of them are well educated and have degrees and I believe getting to know the people behind the business will help me motivate them and provide excellent service to our customers. “I have been lucky to take advantage of some of the incentives that Papa John’s is currently offering franchisees and will add another store in Harrogate soon. I certainly have ‘major’ plans for the future and it’s going to be an exciting ride!” Papa John's has come to be one of the largest pizza companies in the world, with more than 4,300 stores worldwide, and it is rapidly expanding in 34 markets around the globe. Promoting its commitment to product quality, the company says that it currently has opportunities for potential franchisees throughout the UK. For new stores opening in Wales, the Midlands, North East, The North West and Scotland, Papa John’s point out that it is currently offering a 12 month royalty break if the store is opened by July 2014 (or a nine month royalty break for stores opening before the end of 2014). To help get new franchisees off to a great start this year, Papa John’s is also supplying free oven and refrigeration equipment, plus an additional £10k of marketing spend for the store opening launch. This whole package, claim Papa John’s, could result in savings of 50k for a franchisee’s first Papa John’s store. However, these deals are only available for 2014 and are February 2014

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limited, add the company, and available on a first come first served basis (further information can be found at www.papajohns.co.uk/ franchise). Ready2Go Domino’s Pizza Group plc has arguably become the leading player in the fast-growing pizza delivery market, holding the exclusive master franchise to own, operate and franchise Domino’s Pizza stores in the UK, Republic of Ireland, Germany, Switzerland, Liechtenstein and Luxembourg. The first UK store opened in Luton in 1985 and the first Irish store opened in 1991 and in April 2011, the Group acquired a

majority stake in the exclusive master franchise to own, operate and franchise Domino’s Pizza stores in Germany. In September 2012, the Group also acquired the master franchise for Switzerland, Luxembourg and Liechtenstein, as well as an option to open stores in Austria prior to the end of 2014. As at 29 December 2013, there were 858 stores in the UK, Republic of Ireland, Germany and Switzerland. Of these, 663 stores were in England, 56 were in Scotland, 33 were in Wales, 21 were in Northern Ireland, one was on the Isle of Man, three were mobile units, 48 were in the Republic of Ireland, 23 were in Germany and 10 were in Switzerland. Demonstrating the fact that good and viable franchise opportunities are now no longer likely to always be necessarily located in high street locations is Domino’s latest opening of its new concept store, located at Blackburn Services. Called Ready2go, the store at the Blackburn motorway services opened in September last year in partnership with Extra Motorway Services and is located at Junction 4 on the M65 in Darwen. With this new concept, Domino's says that it is able to offer great tasting quality pizzas

and side orders at competitive value, but within a specially designed kiosk that offers takeaway potential, as well as a sit down area. The introduction of new technology at the site also means Domino's Ready2go concept can deliver the same delicious product customers enjoy on the high street or delivered to their homes, instantly to take away, say the company. Pizza lovers can also order ahead by phone, online or using Domino’s iPhone, iPad and Android apps to ensure their favourite pizza is piping hot and ready for them to collect at a time to suit them.

Jeremy Davies, franchisee for this new Domino’s Pizza store, commented:“We were really excited to be able to open this new concept store and in the process reach out to a new market. This new Ready2go store means customers have the convenience of being able to order a pizza in advance and pick it up on their way home.” The motorway store is open daily from 11am to 9pm, seven days a week (more information about Domino’s Pizza - a full member of the British Franchise Association – can be found at www.dominos.uk.com/ franchising).

Domino’s latest trading figures announced In its January trading statement, Domino’s Pizza Group plc (with encompasses stores not just in the UK, but Republic of Ireland, Germany and Switzerland) announced its trading update for the 13 week period to 29 December 2013, and for the 52 weeks ended 29 December 2013. In the United Kingdom, Domino’s revealed that trading had been particularly strong in the period buoyed by exceptional like-for-like sales growth. System sales for the period were up 15.6% to £170.4m (2012: £147.4m). Like-for-like sales in the period in 670 UK mature stores were up by 10.9% (2012: 4.5% in 613 mature stores), partly driven by increased digital marketing activity and more favourable timing of the Christmas break compared to last year, felt the brand. System sales for the 52 weeks ended 29 December 2013 increased by 12.2% to £608.8m (2012: £542.8m) and like-for-like sales for the year, in UK stores, grew by 7.0% (2012: 5.2%). Online sales continue to grow and accounted for 65.5% of UK delivered sales

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(2012: 60.8%) in the period and total online sales for the period rose by 15.7% to £94.4m (2012: £81.6m). Online sales for the year were £325.9m (2012: £256.0m). Mobile sales were up by 91% in the period (2012: 187%) and accounted for 30.9% of total online sales in the year (2012: 19.7%), reported Domino’s. During the period, Domino’s opened 27 new stores in the UK (2012: 25) with 50 new stores (42 traditional delivery stores, six kiosk stores in Extra motorway service stations, one kiosk in Newcastle University and one mobile unit) opened this year (2012: 57). At the period end, Domino’s reported that it had a total of 777 stores in the UK (2012: 727) and during the year no stores closed (2012:2). Lance Batchelor, the current, but soon to be outgoing, chief executive, commented:“I am pleased to report an outstanding last quarter of like-for-like sales growth in our core UK market and robust like-for-like sales growth in the Republic of Ireland stores, where positive like-for-like sales were recorded in every quarter this year after four

years of decline. I am also pleased to report that we have reached agreement to transfer corporate stores in Germany into franchisee hands and are encouraged to see that we have several German based franchisees that will join our system in this year. “The Company will deliver full year 2013 profits ahead of market expectations for the UK and Ireland, but losses in Germany will be higher than expected primarily due to the later than expected transition of the corporate stores into franchisee hands. Consequently, full year results for the Group are expected to be in line with market consensus. We will update the market further on 26 February 2014 with the publication of the Company’s preliminary results.” Stephen Hemsley, Domino’s nonexecutive chairman, added:“Following Lance Batchelor’s recent resignation, an executive search firm has been appointed and the CEO recruitment process is now underway. We are confident of attracting a CEO of the highest calibre.”

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pizza my world

A Pizza My World Jennie Stone (second from left, main picture) is a business development manager and has been at Greencore Grocery since November 2012. This is a new role within the business, which was set up to increase focus on the foodservice sector (Jennie's background is with pet food, so the market is new to her but she reports that she is thoroughly enjoying the challenge). lasagna is hard to resist! I get about five minutes to read the BBC news website and then read and action all emails that have come in whilst I was in meetings in the morning!

6.30am

6.30am My alarm goes off and I switch it to snooze – twice! I feel like I am getting a lie-in this way, but it drives my boyfriend crackers! After getting showered and dressed I head downstairs, feed the cat (Lady Penelope) and have breakfast. It’s currently glutenfree granola for the New Year’s health kick!

12.45pm

12.45pm Team Foodservice is holding a ‘Learning Lunch’ today, this is a ‘Food First’ initiative to show people from all aspects of the business the work we are doing, including the PAPA Pizza Chef of the Year Award, to sample the products we currently produce and NPD products along with educating them all on where the products end up. This is part of our Food First strategy and won the Greencore Chairman’s Award for 2013. ‘Scrums’ are also regularly held in the canteen to get feedback from our colleagues on new products that have launched or are in concept stage.

7.30am

7.30am I set off for work at 7:30am and the journey takes about 50 minutes. I like this time on my own as it helps me get into ‘work mode’ and think about the day ahead.

8.30am

8:30am I get to work, get set up and head to my first meeting of the day. This is a sales catch-up of where we are for the week and if anything has come up overnight. I then sit with the production and distribution teams to check there are no issues that I should be aware of. Our production and distribution teams work around the clock.

10.00am

10.00am After catching up on e-mails and checking my to-do list, which seems to have doubled, I go to check in on the Foodservice Team. The team consists of two senior NPD (new product development) colleagues, Karen Martin and Angela Reeve, development chef, Valerie Storer, category development manager, Mark Stevenson and launch coordinator Joanne Theasby. Foodservice is a key development 42

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2.00pm

area at Greencore Grocery and is an exciting area to be working on. We discuss current customers and what we can do to grow and improve their ranges and then look at new areas for development. We continuously benchmark our products and have several sampling sessions a month of cooking sauces. Today we are trying Italian inspired cooking sauces, mainly pasta bakes. We have what we call a ‘Food First’ culture – which is all about having a passion for great food at Greencore. We have a

dedicated ‘Food First’ committee, which has the responsibility of driving best practice for great and safe food through a large number of site activities and events for the benefit of all of our site colleagues; from our line operators right through to the senior management team.

12.00pm

Noon Lunchtime. I bring my own lunch into work. We have a canteen but I am trying to keep on the healthy bandwagon and the

2.00pm Back to my desk and the day job again! I work through e-mails and my to-do list - hopefully tying things up so tomorrow isn’t as hectic, although fast paced. The role is exciting and rewarding.

5.30pm

5.30pm I usually leave the office between 5.30 and 6pm, but continue to check my emails and phone in the evening. I use the drive home to unwind and catch up on today’s news and have a sing-along with the radio! My dinner is either on the table, or in the oven when I get home. My boyfriend is a brilliant cook which means I get do the washing up! February 2014

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index registered suppliers Cater-Bake UK South Boundary Road, Knowsley Industrial Park, Merseyside, Liverpool, L33 7RR Contact: Mark Hutchings Tel: 0151 548 5818 Fax: 0151 548 5835 www.cater-bake.co.uk sales@cater-bake.co.uk The following businesses are members of The Pizza Pasta & Italian Food Association (PAPA) and subject to its rules and guidelines. While the Association cannot guarantee the products and services supplied by those listed, it does believe that those listed are reputable and is confident in recommending them. The Pizza Pasta & Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB Telephone: 01291 636335 or email kevin@jandmgroup.co.uk REGISTERED SUPPLIERS 999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 Fax: 01708 555022 sales@999pizzatoppings.com Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk Bakkavor Pizza Forward Drive, Christchurch Avenue, Harrow, Middlesex, HA3 8NT Contact: Soum Ghosal Tel: 0208 4242666 Fax: 0208 4200606 soum.ghosal@bakkavor.co.uk www.bakkavor.co.uk Bel UK Ltd Suite 1, 2nd Floor, 160 London Road, Sevenoaks, Kent TN13 1BT Contact: Camilla Deane Tel: 0333 900 2020 Fax: 01732 467596 cdeane@groupe-bel.com www.bel-uk.co.uk Benier UK 56 Alston Drive, Bradwell, Abbey, Milton Keynes MK13 9HB Contact: David Marsh Tel: 01908 312333 Fax: 01908 311481 www.benier.co.uk sales@benier.co.uk C.Carnevale Ltd Carnevale House, Blundell St, London N7 9BN Contact: Mr C Carnevale Tel: 0207 607 8777 Fax: 0207 607 8774

pizzapasta AND ITALIAN FOOD

Chefsrange Unit 3&4 Turnpike Close, Lutterworth, Leicestershire LE17 4YB Contact: Tim Charlton Tel: 01455 559969 Fax: 01455 559979 tim@euro-catering.co.uk www.chefsrange.co.uk

Continental Quattro Stagioni 8 - 33 Royal Elizabeth Yard, Kirkliston, West Lothian EH29 9EN Contact: Mr Paolo Veneroni Tel: 0131 3191919 Fax: 0131 3315566 p.veneroni@continental-wine.co.uk www.continental-food.co.uk

Cooktek c/o MCS Technical Products Ltd MCS Technical Products, Building 2, Westmead Industrial Estate, Westmead Drive, Swindon, Wiltshire SN5 7YT Contact: Steve Snow Tel: 01793 538308 Fax: 01793 522324 sales@mcstechproducts.co.uk www.mcstechproducts.co.uk

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

Doughball Pizza Ltd. 353 Manchester Road, Haslingden, Rossendale, Lancashire BB4 6PT Contact: Giovanni Pillitteri Tel: 01706 831159 doughballpizza@hotmail.co.uk

Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Paul Bates Tel: 01749 838100 Fax: 01749 831247 paulbates@eurilait co.uk www.eurilait.co.uk

Jestic Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 0845 5048050 Fax: 0845 5048051 Email: info@jestic.net www.jestic.co.uk Just-Eat.co.uk Ltd. Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN Contact: Lucy Milne Tel: 0208 7362001 Email: Lucy.Milne@just-eat.co.uk www.just-eat.co.uk

Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Richard Harrow Tel: 01775 767655 01775 767656 richard.harrow@freibergerukltd.co.uk

Kiren Foods Unit 3 Small Bridge Industrial Park Riverside Drive, Rochdale Lancashire OL16 2SH Contact: Mr Nazir Mackmood Tel:01706 526732 Fax: 01706 869749 nazir@kirenfoods.com

General Mills UK Ltd. Harman House, 1 George Street, Uxbridge, Middlesex UB8 1QQ Contact: Liam Ward Tel: 01895 201246 Fax: 01895 201101 liam.ward@genmills.com www.generalmills.co.uk

La Tua Pasta Ltd. 52 Gorst Road, London NW10 6LD Contact: Francesco Boggian Tel: 0208 961 8022 Fax: 0208 965 6006 info@latuapasta.com www.latuapasta.com

Giovanni Rana (UK) Ltd United House, 39-41 North Road, London N7 9DP Contact: Nigel Wilcock Tel: 0207 700 2413 nwilcock@giovannirana.co.uk www.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 Greencore Grocery Barlby Road, Selby, North Yorkshire YO8 5BJ Contact: Jennie Stone Tel: 01757 269000 Fax: 01757 701916 jennie.stone@greencore.com www.greencore.com

Lands’ End Corporate & Teamwear Lands’ End Way, Oakham, Rutland LE15 6US Contact: Neel Raura Tel: 01572 758062 neel.raura@landsend.co.uk www.landsend-teamwear.co.uk Leathams PLC 227-255, Ilderton Road, London, SE15 1NS Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com Maranaforni Di Marana F. Via Turbina 98, Verona, 37139 Italy Contact: Eleni Olivieri Tel: 0039 0456704503 Fax: 0039 0457156118 elena.commerciale@maranaforni.it

ICB Group c/o Isleworth Office, 650 London Road, Isleworth, London TW7 4ES Contact: Craig Kitchen Tel: 0208 326 1046 Fax: 0208 560 7044 craig.kitchen@icbgroupuk.com www.icbgroupuk.com

Martin Mathew & Co 50 St Andrew Street, Hertford, Hertfordshire SG14 1JA Contact: Mr M.J. Donnelly Tel: 01992 641641 Fax: 01992 641333 matthewdonnelly@martinmathew.co.uk www.martinmathew.co.uk

Integer 167 Heywood Road, Prestwich, Manchester, M25 1LB Contact: Geoff Whittle Tel: 0161 7987307 / Fax: 0161 7733151 geoff@integeruk.com www.integeruk.com

Meadow Cheese Co. Limited Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Robert Kennedy Tel: 01531 631300 / Fax: 01531 631300 robert.kennedy@meadowcheese.co.uk www.meadowcheese.co.uk

BY APPOINTMENT TO HER MAJESTY THE QUEEN FINE FOOD INGREDIENT IMPORTERS AND DISTRIBUTORS DONATANTONIO LIMITED BOREHAMWOOD

Donatantonio Ltd. Lupa House, York Way, Borehamwood, Herts WD6 1PX Contact: Simon Bell Tel: 0208 2362222 Fax: 0208 2362288 www.donatantonio.com sbell@donatantonio.com

February 2014

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index registered suppliers Minster Fine Foods Ltd. Park View House, 16 South Street, Bourne, Lincolnshire PE10 9LT Contact: Ellyot Doyle Tel: 01778 394333 Fax: 01778 394111 ellyot@minsterfinefoods.co.uk www.minsterfinefoods.co.uk Montana Bakery Limited Blackthorne Road, Poyle Industrial Estate, Colnbrook, Berkshire SL3 0AP Contact: Jonathan Mellows Tel: 01753 760 800 Fax: 01753 760 801 jonathan@montana.bakeries.co.uk

Pizza Trading Co Ltd Unit 14 Somerville Court, Banbury Business Park, Adderbury, Banbury, Oxfordshire OX17 3SN Contact: John Mullen Tel: 01257 423376 Fax: 01257 472086 john@pizzatrading.co.uk Sorrento Express Ltd. Unit 10 Southall Business Park, 142 Johnson Street, Southall, Middlesex UB2 5FD Contact: Alfonso Amitrano Tel: 0208 843 4990 sales@sorrentoexpress.com www.sorrentoexpress.com

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 PD Catering International Unit 2, Nile Street, Bolton BL3 6BW Tel: 01204 382800 Contact: Hamid Naraghi info@pizzadirect.com

Stateside Foods Ltd 31 – 34 Great Bank Road, Wingate Industrial Park, Westhoughton, Bolton BL5 3XU Contact: Ian Kent Tel: 01942 841200 / Fax: 01942 841201 sales@stateside-foods.co.uk www.stateside-foods.co.uk

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

Technomic Inc Knowledge Center, 300 S Riverside Plaza Suite 1200, Chicago, Illinois, IL60606 USA Contact: Patrick Noone pnoone@technomic.com Tel: (01) 205 991 1234/ Fax: (01) 205 980 3770 www.technomic.com

The Cardinal Group The Station, Great Chesterford, Saffron Walden, Essex CB10 1NY Contact: Kerinda Ibbotson Tel: 0845 680 1796 group.sales@thecardinalgroup.co.uk www.thecardinalgroup.co.uk

TICCO Foods Ltd. Unit B2Y, Skyway 14, Calder Way, Colnbrook, Slough SL3 0BQ Contact: Emma Hallam Tel: 07779 167474 Fax: 01753 689813 emmahallam@ticco.co.uk

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

The Cheese Warehouse Waymills Industrial Estate, Whitchurch, Shropshire SY13 1TT Contact: Robert Kennedy Tel: 01531 631300 robert.kennedy@meadowcheese.co.uk www.thecheesewarehouse.co.uk The Fresh Olive Company 74 Long Drive, Greenford, Middlesex UB6 8LZ Contact: Ali Kirk Tel: 0208 838 9629 / Fax: 0208 813 2986 ali@fresholive.com www.fresholive.com

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

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P&PFeb14_p44-48_Layout 1 11/02/2014 15:30 Page 46

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

Bread Rolls & Wraps TICCO Foods Ltd. Cakes & Confectionery TICCO Foods Ltd. Desserts TICCO Foods Ltd. Ice Cream General Mills UK Ltd.

CHEESE, DAIRY & EGGS Cheese 999 Pizza Toppings (UK) Ltd. Bel UK Ltd. Carnevale Ltd. Donatantonio Ltd. Eurilait Ltd. Glanbia Cheese Ltd. Leathams PLC Meadow Cheese Co. Ltd. Sorrento Express Ltd. Stateside Foods Ltd. The Cheese Warehouse

Pizza Making Systems & Equipment Benier (UK) Ltd. Cater-Bake (UK) Chefsrange Cooktek (MCS Technical Products) Jestic Maranaforni Di Marana F. Pizza Direct UK Pizza Ovens Benier (UK) Ltd. Cater-Bake (UK) Chefsrange Jestic Maranaforni Di Marana F. PD Catering Internatonal Pizza Plus Foodservice

FISH & SEAFOOD Other Fish & Seafood Leathams PLC

FLOUR & BAKERY Concentrates Allied Mills Durum Semolina Allied Mills Carnevale Ltd.

Eggs Leathams PLC Mozzarella Carnevale Ltd. Eurilait Ltd. Glanbia Cheese Ltd. The Cheese Warehouse

Flour Allied Mills Carnevale Ltd. W&H Marriage & Sons Sorrento Express Ltd. The Fresh Pasta Company Ltd. W&H Marriage & Sons Whitworth Bros. Limited

Parmesan Eurilait Ltd.

CLOTHING AND WORKWEAR

Icings Allied Mills

Lands’ End Corporate & Teamwear

Improvers Allied Mills

COMPUTING SOLUTIONS Computer Delivery Management Systems Integer Computers

Chargrilled Vegetables Carnevale Ltd. The Fresh Olive Company

Pizza Accessories Pizza Plus Foodservice

BREAD, CAKES & DESSERTS

Online Ordering Solutions Integer Computers Just-Eat.co.uk Ltd.

Heated Pizza Delivery Bag Systems Cooktek (MCS Technical Products)

Dough Preparation Equipment Cater-Bake (UK) PD Catering Internatonal

Wine, Spirits & Liqueurs Carnevale Ltd. Sorrento Express Ltd.

Integer Computers

FRUIT & VEGETABLES

DOUGH & PIZZA EQUIPMENT

Soft Drinks Carnevale Ltd.

Computers/Software

DELIVERY & PACKAGING

Premixes (Bread & Cakes)| Allied Mills

FOOD WHOLESALERS Continental Quattro Stagioni Ltd. Leathams PLC Stateside Foods Ltd. TICCO Foods Ltd.

pizzapasta AND ITALIAN FOOD

Olives Donatantonio Ltd. Leathams PLC The Fresh Olive Company

INSURANCE ICB Group

Italian Meat & Sausages Dawn Farm Foods Donatantonio Ltd. Minster Fine Foods Ltd. TICCO Foods Ltd.

Pizza Bases & Crusts Doughball Pizza Ltd. Kiren Foods Montana Bakery Pizza Plus Foodservice Stateside Foods Ltd.

Pancetta Carnevale Ltd. Minster Fine Foods Ltd.

PIZZA TOPPINGS

Pepperoni Carnevale Ltd. Dawn Farm Foods Minster Fine Foods Ltd.

KITCHEN & SERVING EQUIPMENT

Salami Carnevale Ltd. Minster Fine Foods Ltd.

Bakery Ovens Cater-Bake (UK) Chefsrange

OILS & VINEGARS

Drinks Systems Carnevale Ltd. Chargrills Chefsrange Displays Chefsrange Food Safety & Hygiene Whitco Catering & Bakery Equipment Ltd Fryers Chefsrange Jestic Griddles Chefsrange Jestic Holding Ovens Jestic Preparation Counters Chefsrange Refrigeration Chefsrange General Mills UK Ltd. Servicing & Spares Whitco Catering & Bakery Equipment Ltd.

Olive Oil Donatantonio Ltd. Leathams PLC

PASTA, POLENTA, GNOCCHI & RICE Gnocchi La Tua Pasta Ltd. The Fresh Pasta Company Ltd Pasta (Dry) Carnevale Ltd. Donatantonio Ltd. Leathams PLC La Tua Pasta Ltd. Minster Fine Foods Ltd. Pasta (Fresh) Giovanni Rana (UK) Ltd. La Tua Pasta Ltd. Pasta Reale The Fresh Pasta Company Ltd Ticco Foods Ltd.

PIZZA DOUGH, BASES & CRUSTS Dough Balls Doughball Pizza Ltd. Kiren Foods Montana Bakery Pizza Plus Foodservice

Fish Carnevale Ltd. Fruit & Vegetables Carnevale Ltd.

Garlic Spreads & Mixes Stateside Foods Ltd. Mayonnaise & Other Dressings Greencore Grocery Pasta Sauces Greencore Grocery Leathams PLC Pasta King (UK) Ltd. The Fresh Pasta Company Ltd Pesto Greencore Grocery

Meat 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Dawn Farm Foods Minster Fine Foods Ltd. Pizza Plus Foodservice Stateside Foods Ltd.

Pizza Sauces Greencore Grocery Leathams PLC Pizza Trading Company Ltd.

Pizza Sauces Donatantonio Ltd. Pizza Plus Foodservice Pizza Trading Company Ltd. Stateside Foods Ltd.

SPECIALIST FOOD CONSULTANCY & MARKET RESEARCH

READY PREPARED

Stocks Greencore Grocery

Retail The Cardinal Group

Prepared Pasta Meals Bakkavor Pizza Freiberger UK Ltd. Giovanni Rana (UK) Ltd. Pasta King (UK) Ltd. Pasta Reale

Specialist Food Consultancy Technomic Inc

Prepared Pizza (Chilled) Bakkavor Pizza Stateside Foods Ltd.

Training Publications The Cardinal Group

Prepared Pizza (Frozen) Freiberger UK Ltd. Pizza Plus Foodservice Stateside Foods Ltd. TICCO Foods Ltd.

SOUPS, SAUCES, STOCKS & DRESSINGS Chutneys, Relishes & Sauces Greencore Grocery

Market Reasearch Technomic Inc

TOMATOES Canned Tomatoes Donatantonio Ltd. Martin Mathew & Co. Ltd. Passata Donatantonio Ltd. Martin Mathew & Co. Ltd. SunBlush© Tomatoes Leathams PLC Sun-Dried Tomatoes Carnevale Ltd. Donatantonio Ltd. Leathams PLC

Serving Pasta King (UK) Ltd.

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:

MEAT Bacon Dawn Farm Foods Leathams PLC Minster Fine Foods Ltd. Beef Leathams PLC Chicken & Other Poultry Leathams PLC Ham Carnevale Ltd. Dawn Farm Foods Leathams PLC Minster Fine Foods Ltd. Stateside Foods Ltd. TICCO Foods Ltd.

Geoff Parsons Basilico* Maurice Abboudi Consultant/ Domino’s* David Cruddos Glanbia Cheese* Camilla Deane Bel UK

Andrew Gallagher Papa John’s*

Mark Edmonds Whitworth Bros Ltd

Stephen Hull Giovanni Rana

James Woodman Heineken

Ian Kent Stateside Foods*

Graham Corfield Just Eat

Alan Ribakovs Whitworth Bros Ltd

(* Primary members of the committee – others generally attend as substitutes when primary members are unable to attend meetings)

February 2014

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