Pizza, Pasta & Italian Food - Issue 144

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pizzapasta and Italian food magazine

Issue 144 June 2011 www.papa.org.uk

BECOME PART OF THE BIGGEST PIZZA BUSINESS ON THE PLANET! Incredible opportunities to grow with a global brand that offers multi-site franchise partnerships and excellent on-going support

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pizzapasta AND ITALIAN FOOD

Editor telephone e-mail

Clare Benfield 01291 636336 clare@jandmgroup.co.uk

Advertising telephone e-mail

Andrew Emery 01291 636334 andrew@jandmgroup.co.uk

Production telephone e-mail

Jayson Berry 01291 636344 jayson@jandmgroup.co.uk

Subscriptions telephone e-mail

Welcome In this issue we hear from some of the most well known names in the franchising business, as well as provide some timely advice on best practice when it comes to food safety issues. With packaging having become essential to the sector at large, but its disposal often creating problems, we also air some of the current views and latest thinking that recent industry initiatives and discussion groups have been raising.

Entry forms for this year’s Pizza Pasta and Italian Food Awards are now available, and for the Pizza Chef of the Year competition too. We look forward to receiving your entries - turn to page 14 for all the latest details and deadlines.

Tony Lorimer 01291 636333 tony@papa.org.uk

J & M Group, Association House, 18c Moor Street, Chepstow, NP16 5DB.

Opinions expressed in Pizza, Pasta & Italian Food magazine are those of the contributors and not necessarily those of J&M Group, Pizza, Pasta & Italian Food magazine or The Pizza & Pasta Association. No responsibility is accepted for the opinions of contributors. Pizza, Pasta & Italian Food is published by J&M group Ltd. and supports The Pizza, Pasta & Italian Food Association. It is circulated to managers, executives, buyers, retailers and traders in the pizza and pasta business. © J&M Group Ltd. 2011

CLARE BENFIELD EDITOR clare@jandmgroup.co.uk

Contents NEWS

ARTICLES

4 Goodfella’s launch flatbread pizza.

28 Don’t let your employees place your restaurant at risk – good food safety practices.

5 First Milk acquires Kingdom Cheese and Kingdom Dairies.

7 Jamie’s Italian set to open in St Albans.

8 HMRC task forces to tackle tax dodgers.

PAPA 4 PAPA news 14 Pizza Pasta & Italian Food Awards 2011 15 Pizza Chef of the Year Award 2011

FEATURES 18 Going for growth – the pizza delivery chains seeking ambitious franchisees.

24 Sweet treats – new products to help enhance you dessert menu.

32 The packaging debate – issues and opportunities facing suppliers and operators.

30 Pest control – prevention is better than cure.

38 What first time franchisees should be asking franchisors – Australian franchisee motivator, George Sabados’s advice for first time franchisees.

PROFILES 42 Artisan operators – re-launch and re-brand at Ponti’s.

44 Pizza My World – Claudia Galetta, Lavazza.

REGULARS 45 Index of PAPA registered suppliers.

June 2011

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Will new calorie labelling add up for food producers and retailers?

Domino’s franchisee Lisa Tobias (centre) receiving her Woman Franchisee of the Year Award from Carolyn Currie, head of Women in Business at RBS and Clive Sawyer, chairman of EWIF.

Domino’s franchisee scoops top award Domino’s Pizza franchisee, Lisa Tobias, has scooped a top national award for women in franchising, winning the Woman Franchisee of the Year 2010 Award at the first annual Encouraging Women into Franchising (EWIF) Awards.

EWIF is an organisation which seeks to inspire, educate, encourage and support women in franchising and the awards recognise the success of females in the industry and Lisa was awarded Woman Franchisee of the Year for her dedication and determination, which has seen her go from being gymnast and part-time worker at Domino’s to a highly successful, inspirational businesswoman.

Lisa Tobias currently owns five Domino’s Pizza stores in Scotland, employs over 200 members of staff, and is the company’s most successful female franchisee in the UK and Ireland, but still finds time for family she opened her fifth store in Irvine in March 2010 when her daughter Naomi was only six weeks old - and is also a regular speaker at national franchising events and is an ambassador for the Prince’s Scottish Youth Business Trust and for Enterprise Insight’s Girls! Make Your Mark scheme.

“I am absolutely thrilled to win this EWIF award for women in franchising.

Franchising is a fantastic opportunity for people to run their own businesses and I would love to see more women taking up the reins and proving what great opportunities there are for female entrepreneurs,” said Lisa Tobias on her win.“I’m really passionate about what I do and with the fantastic teams in each of my stores behind me, I’m very excited about what the future holds.”

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The Department of Health’s recent voluntary Responsibility Deal will require signatories (including Sainsbury’s, Morrisons, ASDA, Compass Group, Premier Foods, Mars and Unilever) to include prominent calorie labelling on all their food packaging from September this year.

However, nutritionist, Kate Cook - whose Cook’s Nutrition Coach consultancy focuses on helping food retailers, manufacturers and restaurants convey a more balanced message about the nutritional value of their products is concerned at the impact this could have on consumers’ ability to make good overall choices for their dietary health. This, in turn, could affect the popularity and sales of key lines for the food and retail sector, she feels.

“While some high calorie foods are empty of nutritional value, others have significant benefits in the daily diet,” explains Kate Cook.

“And conversely, some low calorie foods don’t deliver all that they promise. For example, salmon is high in fat but contains vital omega 3 and protein. In a regime where only calories count, it ranks alongside low quality junk food, potentially being rejected as “unhealthy” “Conversely, some ‘diet’ range sandwiches are very low in calories but encourage unstable blood sugar and don’t provide enough energy, leading to snacking and weight gain. A higher calorie alternative could be a better choice for sustainable weight loss.

“Brands need to communicate more

helpful health and nutrition information to sustain customer confidence. This onedimensional approach could pose new risks to the public’s health. There’s an opportunity for businesses across the food industry to provide more complete guidance that puts calorie labelling in context. Of course the challenge is doing so in a simple and authoritative way that customers will understand and act on to the overall benefit of their health.”

Kate Cook recommends that retailers and brands develop and champion credible messages so customers can make informed choices about how to get all the macro- and micro-nutrients they need each day. To help brands, individual products or meals to avoid losing share because of an incomplete picture of nutritional value, she suggests providing relevant nutrition facts on packaging that help customers relate their choices to their lifestyle goals. This could include micronutrient (vitamins and minerals) info as well as macronutrients (calories, protein, fat) on menu and product breakdowns and explain the benefits, and it should also be possible to create nutritious menus for specific dietary needs, including weight loss, gluten or dairy free and mood boosting or high energy requirements, she suggests, by developing consistent messages across all your PR, marketing, packaging and campaigns so that your health headlines are always clear and focused.

Goodfella’s launch flatbread pizza Northern Foods, the company behind the Goodfella’s brand of frozen pizzas, says that it is hoping to generate fresh interest in the sector with the launch of a new flatbread style pizza, already soft-launched earlier this year.

The range comprises three flavours Margherita, Pepperoni and Chicken - and is available at major multiples with a MRSP of £2.99. The pizzas are slightly larger (11.5 inch diameter), but thinner (3-4mm at its centre) with a focus towards sharing and togetherness at mealtimes, say the brand.

“We are extremely excited about what lies in store for Goodfella’s in 2011,” said Lisa Lewis, senior brand manager at Goodfella’s.

“Flatbread pizza is our first big step this year and provides new news within the £90m Thin pizza category in the UK. We believe it meets increasing consumer demand for ultra thin, authentic pizza. In a nutshell, we’ve listened to what our customers say they like, and we’re providing it.”

A £1m marketing campaign was rolled out in May, involving outdoor advertising and in-

The new flatbread style of pizza focuses on the trend for sharing, as well as customer desire for a thin, more authentic pizza.

store activity to raise awareness and stimulate trial. Over the course of the coming year, Goodfella’s says that it will also announce further product developments.

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news

First Milk acquires Kingdom Cheese and Kingdom Dairies First Milk has purchased Kingdom Cheese and Kingdom Dairies, both based in Fife in Scotland, in a move that strengthens its presence in the UK cheese and international markets, say the company.

The acquisition means that in addition to producing a comprehensive range of awardwinning cheddars, First Milk will now be able to offer its customers a selection of cottage cheese, soft cheese, mozzarella products and creams.

Kingdom Dairies produces an array of cottage cheese and soft cheese products for a range of customers including the major retail chains, foodservice wholesalers and food manufacturers. Kingdom Cheese

supplies foodservice, wholesalers and pizza chains in the UK, Ireland and Europe with mozzarella cheese, cheddar mixes and blends in shredded, grated and diced formats.

“The acquisition is bang on target with our drive to diversify our product and customer base,” said Kate Allum, First Milk’s chief executive.“It brings cottage cheese, soft cheese and mozzarella products into our range as well as providing us with more opportunities to sell grated cheese products.

In addition, the purchase strengthens our retail category presence and delivers a significant presence in the foodservice arena.

“Kingdom has a growing export portfolio,

which complements the work on cheese, powder and butter we have been doing recently with Eilers & Wheelers in international markets. The flexibility of the Kingdom Dairies processing facility provides us with a wide range of new product development opportunities for soft cheese.

We will explore options across both branded and retail private label market opportunities.

“Ultimately, as with all decisions we take, the key measure is that we firmly believe that bringing the Kingdom businesses into the First Milk stable provides us with a platform to grow not only turnover and profits but also the returns we can provide to our members.”

Domino’s crowns its fastest pizza maker Domino’s Pizza held its annual fastest pizza maker competition in Milton Keynes recently with Prem Singh of Leicester being crowned the fastest pizza maker in the UK and Ireland after achieving an amazing time of 59.69 seconds.

Regional heats took place around the country in March with the quickest contenders from England, Scotland, Wales, Northern Ireland and the Republic of Ireland all qualifying to take part in the final at Milton Keynes.

To take part, each competitor had to make three large pizzas from scratch – one topped with pepperoni, one with mushrooms and the final one topped with just cheese. All pizzas had to be made to a high standard in as fast a time as possible.

All the competitors were fired up and hungry to win – determined to put their pizza making skills to the test after spending months practising dough stretching, saucing and topping.

“I am thrilled to win first place in this competition,” said Prem Singh. It is a tough contest with lots of great contenders so when I realised I had won I felt on top of the world! I am now determined to go on and win the

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Domino’s latest campaign showcases their commitment to pizza delivery.

Prem Singh (left) will be joined by runner-up, Kirat Toor of London, to face other expert pizza makers and compete for the title of Fastest Pizza Maker in Europe in the finals to be held at the ACC in Liverpool.

European final. If I could take away the title it would be a dream come true. This competition is so much fun and it is brilliant to be a part of it.”

Simon Hudson, judge for the competition, added:“The competitors this year were as feisty as ever. There was a real sense of excitement in the room as the competition took place – the crowd were really supportive and cheered each participant on. Each contestant eagerly wanted to see if their time was going to be faster that the person before them. The pizza quality and speed was fantastic – as always this competition is great fun to judge.”

Domino’s ‘It’s what we dotm’ campaign Domino’s Pizza has launched a brand campaign to showcase the company’s passion behind each pizza delivery.

Focusing on a range of Domino’s key areas including high quality ingredients, pizzas made freshly to order and deliveries to a vast range of locations in all weathers, the campaign features the new end line ‘It’s what we do’ and was developed by Domino’s longstanding creative agency, Big Communications, in conjunction with Arena Media.

The campaign launched on ITV1 on 4 June with 30 and 40 second TV ads appearing at halftime during the England v Switzerland Euro 2012 qualifier and the Britain’s Got Talent final.

The ad has been directed by Stuart Rideout of Ridley Scott Associates, with the voice of famous urban legend poet John

Cooper Clarke and featuring the music track Hunger by upcoming Sunderland band, Frankie and the Heartstrings.

“Domino’s has been in the UK for over 25 years and while our marketing activity in the past has helped to raise awareness and promote specific pizzas and offers, we wanted to use this campaign to remind consumers what we stand for,” said Simon Wallis, sales and marketing director for Domino’s Pizza.

“Domino’s has an extraordinary commitment to quality, service and hospitality and our aim is to deliver the ultimately convenient, feel good food. We wanted to highlight some of Domino’s core values that make us different from other pizza companies and to show we’ll always go the extra mile to deliver more for our customers – it’s what we do.”

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news Galbani are offering creative chefs the chance to win a culinary trip to Italy for some coaching in the art of Italian cuisine.

Organisers of lunch! 2011 set to take food-to-go trade show to another level Following a significant 24% rise in attendance figures at last year’s lunch!, the 2011 edition of the UK’s only dedicated food-to-go trade show plans to expand exhibition space by 50% to fill the upper level of its Old Billingsgate venue.

Organiser Diversified Business Communications UK has confirmed that lunch! (29 and 30 September, Old Billingsgate, London) will now use all available venue space to accommodate an additional 20 plus exhibitors, including the return of Crantock Bakery, the Handmade Cake Company, Metropolitan Coffee, Rapid Action Packaging, Brother, Kavis, Firefly Tonics and Discovery Foods.

As in previous years, lively Keynote sessions and demonstrations will run alongside the central exhibition on both days, with full programme details to be announced over the coming months. Other key highlights include the highly entertaining live British Smoothie Championships – sponsored by Magrini, the return of the Innovation Challenge, the Innovation Zone, the lunch! Retailer of the Year Awards, and the BSA Training Academy.

Lactalis McLelland launches hunt for best Italian food chefs The Craft Guild of Chefs and top Italian chef, Valentina Harris, will be helping Lactalis McLelland (producer of Galbani® Mozzarella), in a quest to find the UK’s most inspired creators of Italian food by asking chefs to demonstrate their passion for Italian cuisine by developing a mozzarellainspired recipe using Galbani Mozzarella.

“We are delighted to be involved in the competition and hope that this contest will reignite the awareness and popularity of Italian cuisine and showcase the best Italian culinary talent the UK has to offer when it comes to preparing this ever-popular style of food,” said Martin Bates, chief executive of the Craft Guild of Chefs.“We also hope to encourage the next generation of student chefs to develop their skills and knowledge of Italian cuisine with their own judging category.”

Two chefs will win a trip to Cucina Valentina, Valentina’s culinary holiday in Umbria, Italy, where they will be treated to an action-packed four day course, filled with wine tasting, black truffle hunting, local market trips, as well as a hands-on cooking experience with Valentina herself. In the student chef category - which is open to those currently enrolled at a UK catering college - one student winner will receive an

exclusive one-to-one cookery lesson with Valentina in her London kitchen, together with a cheque for £500. Five runners up will each receive a copy of Valentina’s latest recipe book, full of mouth-watering Italian recipes.

Commenting on the competition, Valentina Harris said:“My philosophy is to source the best available ingredients and then do as little as possible to them to create food that is authentic, honest and appealing. In this competition, we are looking for UK chefs who fancy themselves as connoisseurs of authentic Italian food. By challenging them to have some fun experimenting in the kitchen with Galbani Mozzarella, we are hoping to see entries which show new, fresh, innovative ways of using this Italian icon”.

The competition will be judged by a panel of leading chefs, formed of renowned Craft Guild of Chefs members, together with Valentina Harris. Judges will be looking for recipes which deliver innovative Italian inspired dishes made using Galbani Mozzarella, for either hot or cold usage. The closing date for recipe entries is Thursday, 30 June 2011 (for more information, details on how to enter and terms and conditions, visit www.lactalisoutofhome.co.uk).

DBC unveils new fleet and livery DBC Foodservice has unveiled three eyecatching new liveries and a complementary strapline to coincide with the delivery of its 30 brand new eco-friendly vehicles with the liveries and a ‘we love food’ strapline reflecting DBC's business philosophy and visually representing the company's passion to provide quality across its entire network.

The newly commissioned DAF LF55 220 Euro 5 vehicles have been fitted with the latest technology, creating a fleet of state-ofthe-art vehicles that exceed government carbon emission recommendations, and are fitted with frigoblock electric twin evaporator 6

pizzapasta AND ITALIAN FOOD

refrigeration systems to reduce DBC's carbon footprint. Seveneye Tracking has also been installed to increase fuel efficiency and alert customers to delivery times, report DBC. "In December last year DBC launched a new own-label brand of essential products for caterers, the 'dbc label', featuring contemporary packaging with close-up product photography, and we wanted to carry this re-branding to our updated fleet,” said Chris Horne, managing director of DBC Foodservice. “As part of our re-branding we will also incorporate the new ‘we love food’ strapline into all DBC marketing materials as

DBC’s new liveries use striking product imagery reflecting the representative products from DBC's offerings, such as its pasta line, and the concept will be extended to the entire fleet as roll-out continues.

we believe it to be a fantastic way to express our passion for quality food and excellence of service.”

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news

Jamie’s Italian set to launch in St Albans

New product to help Tweeters

Help is at hand for busy restaurant The most recent acquisition in the Jamie’s managers who might not have a lot of time Italian collection of restaurants will be to devote to regularly sending out Tweets, opening in the Maltings, St Albans in spring thanks to a new product which enables 2012. users to pre-plan an automated Twitter The restaurant will be spread over 5030 campaign for a week, a month or even a square metres of space on the first and year. ground floors and will also have an external Developed by tourism marketing seating area. The idea behind Jamie’s Italian Footprint, the Tweet Dispenser consultancy, is to create an accessible and affordable is aimed specifically at businesses that can venue with a local feel, where people can plan some of their activities in advance, relax and enjoy each other's company as well which makes it perfect for restaurateurs as exceptional food made with simple, fresh takeaway outlets who use seasonal ingredients, prepared and cooked with love promotions and special events to help and passion. drive footfall throughout the year.

“Jamie’s Italian is an excellent addition to "Although Twitter is all about social Maltings,” said Steve Boultbee Brooks, interaction, and you can't pre-plan that, the chairman of Boultbee, who own the Maltings beauty of the Tweet Dispenser is that, once site. “Following a major refurbishment, to it's been set up, it will send out a constant which Boultbee will be contributing a £600K stream of tweets and status updates about investment, the restaurant’s historic setting forthcoming promotions and events, and appealing menu will be extremely without you having to do a thing, be at popular and add new interest to this thriving your desk, or even have your computer shopping centre and town.” switched on!” explains Footprint's Jay Advisors on this new introduction to St Commins, who created the Tweet Albans were Jones Lang LaSalle for Boultbee Dispenser.“This saves you hours and hours and Graeme M Wait for Jamie’s Italian. of time that you can spend doing other Boultbee has recently refocused its efforts on things and is a vital part of building a the UK where it is building a new £250M : Glanbia Cheese Ltd. – A5 Mozzarella Advert portfolio of prime retail and industrial assets.

Consistently top of its class Glanbia Cheese is Europe’s leading manufacturer of mozzarella cheese for the professional pizza industry, by being consistently top of its class with superb product and unmatched levels of quality control and customer support.

Glanbia Cheese mozzarella is suitable for Vegetarians and is available in ribbon or shredded (shredded mix and blend varieties available on request).

www.papa.org.uk

decent Twitter following.”

Other benefits of Footprint's Tweet Dispenser are that tweets can be timed so that they go out at the best time for your recipients, whether that’s 9.00am on a Monday morning, or 11pm on a Saturday night. Hyperlinks are automatically shortened so that they take up the minimum of space on your 140 character tweets, and the tweets can be displayed in Facebook, too, with the option of having almost unlimited explanatory copy for people who want to know more, as well as a link to your web site.

"This is also a great tool for keeping your web site fresh. Search engines rank regularly updated web sites more highly, so this really does help in many different ways," adds Jay Commins.

Footprint charges a flat fee to set up the system (which includes linking to your existing Facebook and Twitter accounts), followed by a small fee for every 50 Tweets or updates you want to schedule (www.fim.org.uk).

CHEESE Glanbia Cheese Limited 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Telephone 01606 810900 Facsimile 01606 48680

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news

HMRC task forces to tackle tax dodgers New task forces to tackle tax dodgers in the restaurant trade have been announced

by HM Revenue & Customs (HMRC).

The first task force will be targeting businesses in London over the coming weeks with specialist teams undertaking intensive bursts of compliance activity in specific high risk trade sectors and locations across the UK. The restaurant trade in Scotland and the North West will be the next areas targeted.

They come as a result of the Government’s £900m spending review investment to tackle tax evasion, avoidance and fraud from 2011/12, which aims to raise

an additional £7bn each year by 2014/15.

“These task forces are a new approach which uses HMRC’s resources to identify and tackle rule-breakers and evaders swiftly and effectively,” said Mike Eland, Director General Enforcement and Compliance. “Only those who choose to break the rules, or deliberately evade the tax they should be paying, will be targeted.

Honest businesses have absolutely nothing to worry about. But the message is clear – if you deliberately seek to evade tax HMRC can and will track you down, and you’ll face not only a heavy fine, but possibly a criminal prosecution as well.”

3663 helps deliver Wheel-free Wednesdays Independent contract caterer, bartlett mitchell, reports that it has reduced the number of deliveries it receives each Wednesday by almost half since launching its ‘wheel-free Wednesdays’ initiative as part of its sustainability programme.

Launched in conjunction with foodservice wholesaler 3663 just five months ago, and involving all suppliers, bartlett mitchell says that it has reduced the number of deliveries it receives each Wednesday by 46%, simply by changing its delivery schedules.

“We’re thrilled to have partnered with bartlett mitchell on this successful industry-first campaign,” said Andy Kemp, group sales director at 3663.“In just five months, we’ve seen many of the units take up the scheme – putting bartlett mitchell on the right track to meet their target to decrease carbon emissions by 25% over the next 12 months. The initiative has also had a positive cultural effect on bartlett

mitchell’s team, who were also encouraged to reduce vehicle usage on Wednesdays in favour of walking, cycling or public transport. All in all, the campaign to date has been a success and we look forward to seeing it grow throughout the industry.

“Our industry has a duty to operate as socially and environmentally responsible as possible and must continue to put measures in place to reduce its carbon footprint. We knew the idea of asking sites, suppliers and customers to consolidate their deliveries would help us meet our targets, but we didn’t anticipate how well the initiative would take off – and how everyone would work with us to bring the programme to life. The campaign doesn’t end here. bartlett mitchell is continuing to encourage its operations to work with their suppliers to reduce deliveries even further where possible. Some units are already running two ‘wheel-free’ days a week.”

Whip up your drinks sales Available now from Metcalfe is the newly launched Ceado F12 Cappuccino Creamer, designed for the automatic, hands free preparation of the perfect milk froth for cappuccinos.

The machine uses the combined action of steam and a mixer to quickly and automatically whip the milk into a perfect froth of just the right consistency and temperature, and not only saves time, but also guarantees a quality result time after time, claim Metcalfe, meaning that perfect cappuccinos can be served even during the busiest times and, if necessary, by inexperienced staff.

Made entirely from stainless steel, the F12 can easily be connected to the steam wand of an existing coffee machine through a rear connection. After the milk jug is slotted into place, an electronic controller ensures that the mixer is activated at the same time as steam is put in. The steam, combined with the mixer movement, generates a flow that whips and at the same time heats the milk. In less than a minute the F12 can transform 200ml of milk at refrigerator temperature into over 400ml of dense, consistent froth at 55/60°C. In addition, by selecting the cold mode (no steam), the F12 can be used to prepare cold frappes or other cold mixed drinks, such as iced shaken coffee or milk shakes (www.metcalfecatering.com).

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New promotion for Europe’s highest salted raw ham Vallée d’Aoste Jambon de Bosses PDO – which obtained Protected Designation of Origin (PDO) status in July 1996 - is a raw ham salted with mountain herbs and produced at an altitude of 1600 metres in a location bearing the same name (SaintRhémy-en-Bosses), situated in the Gran San Bernardo Valley, at the edge of the Swiss border, and this year will see it being freshly promoted across Europe, say its producers.

Records of the ham’s production date back to 1397, with further historical documents following over the centuries and several other references jointly evidencing the long-standing importance of Jambon de Bosses in the culture and tradition of the local people who cherish its unique and inimitable quality.

The characteristic flavour of the ham is down to a seasoning time of at least sixteen months, as well as the skill of the 'curers', a dry climate and the combination of juniper, thyme and fine herbs of the valley which give it a delicate and aromatic smell. At present, no more than 3000 legs are being produced in a year, with the smallest raw-ham producer in Italy having an average production to 5060,000 units.

A Vallée d'Aoste Jambon de Bosses PDO weighs at least 7 kilos and is easily

The ideal occasion to taste Vallée d'Aoste Jambon de Bosses PDO, say its producers, is at ‘Percorso in rosso’, when the king of the hams traditionally invites the excellences of the Valley to a one day testing experience around Saint-Rhémy-en-Bosses.

recognisable by the leg’s end that must be curved by at least 30°. The ham is also partly flattened by natural methods and shows a string that passes though a hole drilled in the upper curved end of the leg, and which is used to hang it up during seasoning. The meat tends to have a winered colour and a fibrous texture, whereas the external casing of fat is shiny and hard and sometimes tinged with pink.

June 2011

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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 HMRC helps businesses to steer clear of unscrupulous labour providers HM Revenue & Customs (HMRC) has announced that it is to offer specialist advice to businesses using suppliers to source catering staff, to help them appoint labour providers that operate within the law.

HMRC says that it is doubling the number of specialist officers cracking down on labour providers who fail to pay tax. The extra 100 officers will offer free health checks to businesses to help them use legitimate labour providers and tackle fraud within the industry. They are expected to bring in an additional half a billion pounds of tax across all business sectors over the next four years, and labour providers found guilty of tax evasion could face jail.

“This government has invested £900m in HMRC to crack down on people who break the rules,” said David Gauke, Exchequer Secretary to the Treasury. “Expanding these teams will help make sure that we bring in the additional money that the UK needs.

Labour providers who think they can exploit their staff and the tax system need to think again.”

Mike Eland, Director General, Enforcement and Compliance, HMRC added: “Building on HMRC’s successful approach to tackling fraud in the labour provider industry, these teams will make it even harder for fraudsters. Labour providers are traditionally found in agriculture and construction where they

supply workers to other businesses. But HMRC will also continue to focus its efforts on all sectors where there is a demand for a flexible workforce to meet seasonal and market demand such as leisure, food, transport, security and cleaning.

“We will tackle fraud by those employers who don’t play by the rules and the organised crime gangs who exploit their workers.

We will also work collaboratively with labour users and businesses in these sectors to help them use legitimate providers. This will help to create a level playing field for compliant businesses to compete in the market place.”

Labour providers found guilty of tax evasion face custodial sentences, confiscation of their

assets and further sanctions such as Financial Reporting orders and orders banning them from becoming company directors. Sectors such as catering where there is a demand for flexible, casual or seasonal workers are at risk from non-compliant labour providers.

The main compliance problems in these sectors are bogus supply chains, repeated liquidations to avoid paying debts, failure to keep business records, VAT registration applications from bogus traders, failure to submit VAT returns, failure to make a return of income and gains and failure to pay National Minimum Wage and operate Statutory Sick Pay, report HMRC.

Electrolux’s high speed win

A new look for Signor Valentino Signor Valentino, a popular independent Italian restaurant at Mermaid Quay – one of Cardiff’s top leisure destinations - has recently reopened following a £300,000 facelift.

Located on the first floor Terrace of Mermaid Quay, Signor Valentino occupies a 2,276 sq ft unit on the waterfront and boasts an outdoor seating space with stunning views over Cardiff Bay. When it opened back in 2001, Signor Valentino was one of Mermaid Quay’s first independent operators and, 10 years on, has become one of the scheme’s most successful restaurants, offering a combination of excellent food and service.

The new look Signor Valentino has walnut-finished

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walls, Welsh slate floors and beautiful Italian furniture, providing a warm, sophisticated dining environment, although the emphasis has still been on creating theatre in the restaurant, says the restaurant’s owner, and the open plan kitchen enables customers to view the chefs at work.

The local entrepreneur behind Signor Valentino’s is Babak Arabestani, who also runs two other restaurants at the scheme – Bayside Brasserie and Bellini’s. The Bellini’s concept which serves a classic Italian menu, has proved so popular that he also opened another restaurant in Cardiff City Centre, and a new Bellini’s Express at the St David’s Centre.

Electrolux’s revolutionary HSG Panini Grill has scooped a prestigious Café Innovation Award at the 2011 Café Society Awards which were held at the Roof Gardens in Kensington, London recently.

The high speed grill – which allows caterers to serve up hot sandwiches in less than 60 seconds – was given the award in recognition of its innovation, success and influential position at the forefront of the café market.

Following its launch in 2009, the Electrolux Professional HSG Panini Grill has become a renowned product in the market when it comes to quality food and incredibly fast and efficient service. The HSG is up to six times faster than a standard sandwich grill without compromising on quality, meaning that outlets can use it to serve up a panini that stays “warm-to-the-last-bite” in less than a minute, as well as deliver crispness, flavour and visual appeal.

Innovative features include the three heating modes –

Electrolux’s speedy contact grill has been recognised with a Café Society award.

contact heating plates, infrared radiation and microwave technology – that ensure that HSG delivers a fantastic endresult every time. The grill also features a self-adjusting upper plate, automatic holding and opening once the cooking phase is complete, programmable electronic control with four automatic programmes/cooking phases, for easy operation at the touch of a button and an energy saving mode to aid cost savings and for a more eco-friendly appliance.

June 2011

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news

New halal stocks with improved flavour Essential Cuisine has launched a chefinspired range of halal-approved stocks to give caterers complete peace of mind when creating dishes in today’s ethnicallydiverse society.

The specialist food company has developed chicken, vegetable, beef and lamb flavoured stocks that meet Halal Food Agency guidelines and give Muslims more choice in what they can eat out (according to the World Halal Forum, there are now two million halal consumers in Britain).

“This is now an integral consumer group for UK caterers to consider, but what’s the point of buying halal meat if you then add ingredients to a dish which go against the religious beliefs of the Muslim community?” says Nigel Crane, Dorchester-trained chef and managing director of Essential Cuisine. “It restricts what you can offer and what they can enjoy.

“One of the key ingredients in many dishes is stock, which delivers depth and

SHORTS Martin Mathew have moved Ingredients supplier, Martin Mathew (www.martinmathew.co.uk), would like to draw their customers’ attention to the fact that they have recently moved to larger offices in the centre of Hertford (50a St Andrews Street, Hertford).

Domino’s international expansion Domino's Pizza UK & IRL plc has announced the acquisition of 75% of Intergrowth Enterprises Limited, the master franchisee for Domino’s Pizza in Germany, with plans to open 400 stores there over the next 10 years. The other 25% will be retained by the vendor, Briskas Ltd, an affiliate of Grand City Hotels Group, the second largest hotel operator in Germany, with over 100 hotels in Europe.

Compass announces two appointments Following the announcement last month of key internal appointments within Compass to strengthen the business, the company has recently announced two further appointments to its UK & Ireland Executive team. Oliver Cock has been appointed as managing director, commercial, joining from Compass Group PLC where he was director of group procurement. Graeme Tomkins has also been appointed as sales director, UK and Ireland.

New show announced The Air Conditioning and Refrigeration (ACR) Show will take place in Hall 19 at the NEC, Birmingham next year (13 to 15 March 2012). This new national showcase for innovation, networking and knowledge transfer for industry and end users of air conditioning and refrigeration equipment will enable visitors to have free access to leading experts in three days of cutting edge seminars say the show’s organisers (www.acrshow.co.uk).

Up to £600 off training Women working in food manufacturing can apply for a grant of up to £600 in training fees when they book a course with Verner Wheelock Associates. The company’s courses in food safety, HACCP, auditing, nutrition and flavour technology are eligible for the latest government funding through Improve, the Food and Drink Sector Skills Council. Under the scheme women spending £750 or more on courses, or training programmes, can receive £600 in funding, say the company (www.vwa.co.uk).

McCain Foods co-founder dies Wallace McCain, billionaire and co-founder of the McCain Foods empire has died in Canada at the age of 81 after a long battle with cancer. The company originally started out as a small French fry plant, but went on to become a global business, known the world over for its oven chips and frozen pizzas.

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pizzapasta AND ITALIAN FOOD

balance of flavour, and, while there are other halal-approved stocks on the professional market, many just do not cut it in terms of flavour, consistency and yield. We wanted to put this right.”

Each halal stock is made in a dedicated, licensed production unit by staff trained in appropriate handling of halal ingredients and products, and managed according to HACCP principals to ensure segregation from non-halal materials throughout the production process.

Gourmet Classic launch new balsamic vinegars Gourmet Classic, a specialist supplier of cooking wines and alcohol for the foodservice sector has launched a new range of three balsamic vinegars developed to meet the varying needs of chefs working across all types of cuisine and presentation styles.

At the premium end, Gourmet Classic’s new authentic and aged PGI Balsamic Vinegar carries full accreditation from the Consortium of Producers of the Traditional Balsamic Vinegar of Modena.

With its intense bitter sweet taste, complex flavour and heady aroma it can be used to finish numerous sweet and savoury dishes including cheese, egg, vegetable, meat and fish based cuisine and for ‘dipping’

when served with extra virgin olive and fresh artisan bread and is available in 2 litre plastic bottles.

For chefs looking for higher volume usage where a more commercially produced vinegar is better suited, Gourmet Classic offers a Balsamic Vinegar which is supplied in 5 litre plastic bottles, and is ideal as a cooking ingredient to add a kick to vinaigrettes, reductions, dressings, marinades, sauces and stocks, or ideal as a base when creating a balsamic reduction.

A new Balsamic Glaze containing 90% Balsamic vinegar is also available from Gourmet Classic.

Developed specifically for professional kitchens and containing a special ingredient developed

by Ferran Adria of elBulli which helps maintain consistency in taste and texture, the glaze is full flavoured with a rich, glossy finish and is thick enough to hold its shape on the plate without forming a skin, making it ideal for drizzling on salads, antipasti, meat, fish and vegetables and available now in half litre plastic bottles.

June 2011

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news RETAIL LAUNCHES New range of meat-based pasta sauces for one Pesto sauce makers, Sacla’, report that they have come up with the perfect solution for when being home alone can make it difficult to eat tasty meals without wasting either food or time.

Per Uno is a new range of authentically Italian, meat-based pasta sauces for one that can be warmed up in a pan and then added to pasta.

As more and more of us choose to live alone or live in busy households with people coming and going at different times, there are always times when we have to eat alone but don’t want to resort to fast food or microwave meals, and Per Uno sauces are perfect for singles, students and busy families eating at different times, say Sacla’.

Per Uno will be supplied in two varieties, a traditional Bolognese with minced beef and Smoked bacon with Italian tomato and will be available in Asda, Tesco and the CoOperative from July.

www.papa.org.uk

New sauces and pastas Known for its range of filled pastas, Giovanni Rana is now launching a new range of fresh unfilled pastas and will also be bringing to the shelves a selection of fresh sauces to accompany them.

Launched in selected ASDA stores nationwide as of May, as well as at convenience stores throughout the country, the new unfilled pasta range will retail from RRP £0.98 and comprises Spaghetti, Tagliatelle, Penne and Fusilli – all of which use specially selected flour and a minimum of 20% fresh eggs, say the company.

Authentically Italian and high quality, the pasta features a unique rough texture (called sfogliagrezza) which makes it better for picking up more sauce adding to the flavour in every mouthful. Ready in just five

minutes, the pastas have been designed to offer a simple, quick and tasty meal.

The new sauces will retail from RRP £1.98 and feature a creamy Parmigiano Reggiano sauce, a distinctive and robust Porcini Mushroom sauce, a fragrant Genovese Basil Pesto and an Italian Bolognese Sauce, and they can be heated in the microwave or on the hob and stirred into the pasta.

“This is the first time that Giovanni Rana – a true innovator of pasta – has created a range of deliciously different sauces that complement our new line of fresh unfilled pastas as well as our existing range of tortellini. In terms of a taste experience, these new offerings are designed to go together for a complete, authentic Italian meal,” said a Giovanni Rana spokesperson.

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2011

CHEESE

Official Sponsors

Pizza Pasta & Italian Food Industry Awards 2011 In the spotlight This year sees the 22nd anniversary of the Pizza Pasta and Italian Food Industry Awards and it’s a great opportunity to put your business in the spotlight.

Between now and the annual industry awards dinner on 24 November 2011, we will be scouring the country for the very best examples of pizza, pasta and Italian food to showcase in the awards. So make sure you are not left out by entering now – all it takes is a phone call or email to get yourself on the nomination lists.

The aim of the awards is to recognise excellence in all aspects of the market, from designing pizzas to manufacturing and selling pasta products. And the results will be announced at the annual industry gala dinner, to be held this year at the Lancaster Hotel in London on 24 November 2011…….but judging starts this summer, so don’t delay in getting your entries in.

Not only are the awards a great opportunity for measuring your business against others but they can provide a huge endorsement for all those working with you and who have helped to make your business a success.

Judging Judging for this year’s awards will take place over the summer and early autumn when we will be sending a team of people out to give us independent reports on restaurants and retail outlets across the country. Their aim will be to 13

pizzapasta AND ITALIAN FOOD

view outlets from the customer’s perspective and to report back to the main judging panel on what they find.

To ensure that there is absolutely no bias in the judging, all those involved on the main judging panel are excluded from entering awards or having strong links with those entering. Furthermore, at least one panel member will be a representative of the Secretariat to ensure fair play.

But the time to enter is now – although the deadline for entries may not be until later this summer, our ‘spies’ will be out and about over the summer to check out those who are entered.

So, to get on the first rung you need to send us your nominations – which must reach the Association by no later than Monday, 12 September 2011. Nominations can be accepted from anyone….you can even nominate yourself! And you don’t even need to fill in any forms, simply email pam@jandmgroup.co.uk, stating which category you wish to enter, details of the entry and why you think it deserves consideration.

contribution made to the industry. Nominations should state simply why they should be considered for this award.

The Awards

Pizza Restaurant Chain of the Year Award This award will be given to the pizza restaurant chain (a business with more than 10 restaurant sites) which the judges consider to have done the most in the last year to develop their business and which sets a standard for others to follow. For the purposes of the awards, a pizza restaurant is defined as one where pizza forms the main focus of the business. In assessing entries the judges will be focusing particularly on standards in terms of product, service and overall atmosphere.

Judging will be done by a central panel of industry experts who will consider reports from independent ‘mystery shoppers’ who will report on the restaurant from a customer’s perspective– a copy of their reports will be sent to each entrant after the awards are presented. Data from market research will also be considered.

What to send in: Your entry should include a brief note saying why you think the business deserves to win, a voucher for a meal for two, plus a list of locations which can be visited.

Overall Operator of the Year Award This lifetime award will be presented to an individual, company or organization who the judges consider deserves recognition for the

Pizza Restaurant Platinum and Gold Awards These awards are given to independent (businesses with less than 10 restaurant sites) pizza restaurants that are outstanding and set a standard for others to follow. They are presented June 2011

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Presenter Sponsored by:

to specialist restaurants where pizza is the predominant item on the menu. In assessing entries the judges will be focusing particularly on standards in terms of product, service and overall atmosphere. Platinum awards will only be given if one or more restaurants are outstanding.

Judging will initially involve entries being assessed on the material submitted and those shortlisted will be asked to provide a voucher for a meal for two which will be used by independent judges who will report on the restaurant from a customer’s perspective – a copy of their reports will be sent to each restaurant visited after the awards are presented. What to send in: Your entry should include a brief note saying why you think the business should win, a copy of the menu and photographs showing the outside, the customer area and preparation areas (with preparation underway).

The Italian Restaurant Platinum and Gold Awards These awards aim to identify the best in genuine Italian restaurants in the UK. To this end they will be presented to specialist restaurants where the food served is rooted at the heart of Italian cuisine and which offers a genuine taste of Italy and experience.

Judging: Those judging these awards will be looking for restaurants (whether independent or chains) which set a standard for others to follow.

Judges will be focusing particularly on standards in terms of menu choice, food quality, service and the ambiance of the restaurants that enter.

Platinum awards will only be given if one or more restaurants is outstanding. Judging will initially involve entries being assessed on the material submitted and those shortlisted will be asked to provide a voucher for a meal for two

www.papa.org.uk

which will be used by independent judges who will report on the restaurant from a customer’s perspective – a copy of their reports will be sent to each restaurant visited after the awards are presented.

What to send in: Your entry should include a brief note saying why you think the restaurant or chain should win, a copy of the menu and photographs showing the outside, customer area and preparation areas, (with preparation underway). If your entry is for a chain, please provide a list of sites which can be visited by judges.

Independent Pizza Delivery Store Award This award aims to recognise the independent operators who are successfully driving their businesses in the delivery/takeaway sector.

Judging: Those judging this award will be looking for an individual operator (up to 10 stores) who sets a high standard in terms of the overall operation – from customer service to food quality and delivery to the customer.

What to send in: Entries will be initially assessed on the material submitted, which should include a brief note saying why you think the business should be considered for an award, a copy of the menu and photographs showing the business premises and the preparation areas (with preparation underway). Entrants should also outline any marketing/promotion initiatives undertaken in the last year as well as details of their success. All those shortlisted in this category will also be asked to provide a voucher for a meal for two which will be used by independent judges who will order a delivery and report on it from a customer’s perspective – a copy of their report will be sent to each of those shortlisted after the awards are presented.

Pizza Delivery Chain Award This award aims to recognise the chain operators who are successfully driving the delivery/takeaway sector.

Judging: Those judging this award will be looking at chains (more than 10 stores) which set a high standard in terms of their overall operation – from customer service to food quality and from delivery to the customer – and which are positively driving the market. Details

of the overall performance of the business in the last year will also be required. Those shortlisted will also be asked to provide a voucher for a meal for two which will be used by the independent judges who will order a delivery and report on it from a customer’s perspective – a copy of their report will be sent to each of those shortlisted after the awards are presented.

Frozen Supermarket Pizza Retailer Award This award aims to recognise those supermarket retailers who are actively driving the frozen pizza sector of the market.

What to send in: Retailers are asked to complete a short questionnaire and to briefly state why they should be considered for the award.

Judging:‘Mystery shopper’ reports will be obtained from random retail outlets across the UK as part of the judging process and the central judging panel will consider these, and the submissions, as well as independent research in reaching their decision.

Frozen Convenience Store Pizza Retailer Award This award aims to recognise those convenience store retailers who are actively driving the frozen pizza sector of the market.

What to send in: Retailers are asked to complete a short questionnaire and to state why they should be considered for the award.

Judging:‘Mystery shopper’ reports will be obtained from random retail outlets across the UK as part of the judging process and the central judging panel will consider these, and the submissions, as well as independent research in reaching their decision.

Chilled Supermarket Pizza Retailer Award This award aims to acknowledge those retailers who are actively driving the chilled pizza sector of the market.

What to send in: Retailers are asked to complete a short questionnaire and to state why 14

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papa industry awards 2011 they should be considered for the award.

Judging:‘Mystery shopper’ reports will be obtained from random retail outlets across the UK as part of the judging process and the central judging panel will consider these, and the submissions, as well as independent research in reaching their decision.

Chilled Convenience Store Pizza & Pasta Retailer Award This award aims to recognize those convenience store retailers who are actively driving the chilled pizza sector of the market. What to send in: Retailers are asked to complete a short questionnaire and to state why they should be considered for the award. Judging: ‘Mystery shopper’ reports will be obtained from random retail outlets across the UK as part of the judging process and the central judging panel will consider these, and the submissions, as well as independent research in reaching their decision.

Pasta Retailer Award This award aims to recognise those supermarkets which are actively driving sales of pasta.

What to send in: Retailers are asked to complete a short questionnaire and to state why they should be considered for the award.

Judging:‘Mystery shopper’ reports will be obtained from random retail outlets across the UK as part of the judging process and the central judging panel will consider these, and the submissions, as well as independent research in reaching their decision.

Manufactured Pizza Product Award This award aims to encourage new product development in the pizza market by rewarding those who are striving to develop the market through innovation and recipe development.

This category is open to any product launched within the 12 month period leading up to the closing date in September 2011, and which is still on sale at the time of judging. Products shortlisted for this award will be presented to a panel of judges for sampling.

Three separate awards will be presented within this category under the following headings: • Best new ‘everyday’ pizza product • Best new ‘indulgent’ pizza product • Best new ‘innovative’ pizza product What to send in: Initially written entries should be submitted stating the category being entered and supported by details of the product, when it was launched, its retail price and its performance.

Manufactured Pasta Product Award This award aims to encourage new product development in the pasta market by rewarding those who are striving to develop the market through innovation and recipe development.

This category is open to any product launched within the 12 month period leading up to the closing date in September 2011 and which is still on sale at the time of judging. Products

ENTRY FORM Contact name:..........................................................................................................................

Business name: ........................................................................................................................

Address: ..................................................................................................................................... .....................................................................................Post Code: ............................................

Tel No ........................................................................Fax No. ...................................................

Email:...........................................................................................................................................

Details of person or business nominated, if different from above: Contact name:..........................................................................................................................

Business name: ........................................................................................................................

Address:...................................................................................................................................... .....................................................................................Post Code:.............................................

Tel No ........................................................................Fax No ....................................................

Email:...........................................................................................................................................

Please tick the award categories you wish your entry to be considered for: Pizza Chef Award

shortlisted for this award will be presented to a panel of judges for sampling.

Two separate awards will be presented within this category under the following headings: • Best new retail pasta product • Best new catering pasta product What to send in: Initially written entries should be submitted stating the category being entered and supported by details of the product, when it was launched and its performance.

New Product or Ingredient Award This award aims to recognise those suppliers who are developing/sourcing new equipment, products and ingredients for use by manufacturers or restaurant/delivery market.

The judges will be looking for innovative ideas which can positively benefit operators.

What to send in: Entries should state details of the products being entered and explain the benefits they offer to the manufacturer/restaurant etc. Those shortlisted in this category may be invited to submit samples for judging in the autumn.

This award will only be presented if these are genuine new products that need recognition.

Party Packs Sponsored by:

To enter the PAPA Awards 2011 simply complete this form and send it with the material requested to PAPA Awards 2011, Association House, 18c Moor Street, Chepstow NP16 5DB to arrive by no later than 12th September 2011.

Chilled Supermarket Pizza Retailer Award Chilled Convenience Store Pizza & Pasta Retailer Award Pasta Retailer Award Manufactured Pizza Product Award Manufactured Pasta Product Award New Product or Ingredient Award If you are entering a catering or retail award category, please state how many units you operate under this brand name? _________ units If you would like to book places at the PAPA Awards Dinner in November 28th in London. Please complete the following: I would like to book: ____ table(s) of 10 places at the 2011 PAPA Dinner at a cost of £1,800+ VAT ____ place(s) at the 2011 PAPA Dinner at a cost of £185 + VAT each Please note that all bookings must be accompanied by the appropriate remittance. Cheques can be made out to either The Pizza, Pasta and Italian Food Association or PAPA. Alternatively payment can be made by credit card by completing the section below. No refunds can be made if cancellations are made within 20 days of the event and any cancellations before this time will be subject to a 25% cancellation charge.

Credit Card Payment

Pizza Restaurant Chain of the Year Award

Card No: ______ ______ ______ ______ Valid From ____ /____

Pizza Restaurant Platinum and Gold Awards

Expiry date: ____ /____ Last 3 digits of Security No. on Reverse _____

Pizza Restaurant Platinum and Gold Awards

Name on Card:_______________________ Post Code_____________

The Italian Restaurant Platinum and Gold Awards Independent Pizza Delivery Store Award Frozen Supermarket Pizza Retailer Award

House No. ________ (for security purposes only) Please return this form, with the appropriate remittance, to: PAPA Industry Awards, Association House, 18c Moor Street, Chepstow NP16 5DB

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Sponsored by:

PIZZA CHEF of the year 2011

HAVE YOU GOT WHAT IT TAKES? This competition aims to encourage new product development in the pizza restaurant/delivery market and comprises a series of four individual competitions where entrants are required to develop recipes using specific ingredients.

Free samples of the sponsors’ products will be sent to those wishing to enter the competitions to enable them to experiment and create their pizza recipes.

The sponsor’s product in each category, including the Birra Moretti, must be used in the recipe for the pizza.

Entries can be made into all four competitions but entrants must enter at least two categories from any of the four listed below – they must be innovative, attractive to consumers, taste good and be commercially viable to make.

The four categories are: • Bel UK Boursin Pizza Chef of the Year Competition • Dell’ami Greek Kalamato Olive Pizza Chef of the Year Competition • Birra Moretti Beer Pizza Chef of the Year Competition • Whitworths Flour Pizza Chef of the Year Competition A winner will be chosen in each category and from these four the judges will select the overall Pizza Designer of the Year.

Judging Initial entries will be selected by a panel of judges to go forward into one of four heats where those responsible for creating them will be asked to make up their pizzas in front of a judging panel.

The regional heats will take place as follows: Glasgow heat 11am, Monday 3 October 2011 New Concept Test Kitchen, 588 Glasgow Road, Glasgow, G81 1NH Bolton heat 11am, Tuesday 4 October 2011 Stateside Foods Ltd, 31-34 Great Bank Road Wingate Industrial Park, Westhoughton Bolton, BL5 3XU London heat 11am, Monday 17 October 2011 Bel UK Kitchen Suite 1, 2nd Floor, 160 London Road Sevenoaks, Kent, TN13 1BT Bristol heat 3pm, Monday 24 October 2011 Bristol Skills Academy, Hengrove Park Hengrove, Bristol, BS14 0JZ In each category a winner will be selected from each heat to go forward to the final, which will take place on Thursday, 24 November 2011 at the Lancaster London Hotel, in London.

The overall Pizza Chef of the Year Award winner will be announced at the Awards Dinner and will receive a trophy plus considerable publicity. The winners of the individual categories will also receive trophies.

What to send in Please contact Pam Sainsbury with your details for entry forms and to receive samples of the sponsors’ products on (01291) 636341 or email pam@jandmgroup.co.uk Entries should be submitted by post or email stating the names of the pizzas, the ingredients, the preparation method and a short description of the pizza. All entries must state a selling price plus the market (e.g. delivery, restaurant etc) where the pizza would be sold.

CLOSING DATE FOR ENTRIES: 31 AUGUST 2011

Full details of this competition can also be obtained from the Association by calling Pam Sainsbury 01291 636341 or by visiting the PAPA web site at www.papa.org.uk/awards

www.papa.org.uk

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franchising

Going for

growth With all the major UK pizza delivery chains continuing to compete for an ever bigger slice of the UK’s pizza delivery market, would-be franchisees are spoilt for choice when it comes to selecting the right brand to invest in.

Empire building Despite many businesses struggling to recover from the recession, one of the UK’s pizza delivery and takeaway chains, Papa John’s, reports that it is continuing to expand, following a prolonged period of sales growth.

The pizza chain says that it has grown by 50% over the last three years in terms of store numbers, bringing its current total of outlets in the UK to over 150. A £5million state-of-the-art dough plant which can supply more than 400 stores was also opened last year in Milton Keynes and following its 21st consecutive quarter of comparative sales growth, the chain says that it is now looking to increase its number of franchises to over 200 by the end of 2012.

“We’re seeing a shift in mentality from franchise owners who only want a job, to ambitious entrepreneurs who want to run multiple stores and establish an empire,” says Papa John’s director of franchise development and property for the UK and Europe, John West.“Unlike many of our competitors, our expansion plans allow people to select areas where there is potential for this type of growth, providing them with a platform for success. Our development and training programme provides new franchisees with all the backup and support needed to become successful, without necessarily having had any previous experience in the food industry.

“We are holding regular franchise open days across the UK for ambitious entrepreneurs who may be interested in joining Papa 18

pizzapasta AND ITALIAN FOOD

period, with our Two for Tuesday and Thank Papa it’s the Weekend promotions proving popular. All this augurs well for our significant expansion plans, and we are confident of hitting our 200 store target next year.”

Papa John's director of franchise development & property, John West, has observed that franchisees are highly ambitious these days.

John’s and experiencing how this growing sector could work for them. We’ve had a fantastic response so far because the open days provide the opportunity to meet us face-to-face and talk through the practicalities of becoming a Papa John’s franchise owner. This provides an excellent insight into our business.”

The impressive results from the first quarter of 2011 have certainly played a big role in the expansion of Papa John’s, with a total sales growth of nearly 23.8% and an increase in like-for-like-sales of 5.9%, making the opportunities very attractive for franchisees.

“We are absolutely delighted with these financial results in a highly competitive market,” adds Papa John’s vice president for the UK and Europe, Jack Swaysland.

“Last year our first quarter figures were boosted by cold weather, with people ordering takeaways rather than braving the freezing conditions, but we have topped those sales this year in spite of the relatively mild start to 2011.

“Our sales have remained consistent throughout the trading

Firsthand benefits Danny Saadany, a franchise owner of successful Papa John’s stores in Caterham and Tunbridge Wells, has experienced firsthand the benefits of working for Papa John’s, having noticed a significant improvement in lifestyle since joining the company.

Having started his career as a chauffeur and pizza delivery driver, the 49 year old now has a four bedroom detached house in Surrey, two 4x4s and enjoys at least two exotic holidays a year. In fact, Danny Saadany is now planning to open a third outlet.

“Papa John’s has a strong leadership team and they gave me the confidence to know how to open, manage and market my first store, and business is always booming,” says Danny Saadany.

Papa John’s franchisee, Danny Saadany, is looking forward to opening his third outlet.

“I’ve even managed to fight off big competitors with the marketing tools that Papa John’s gave me, and I’m very proud that my Caterham store records the highest per household spend of any food delivery outlet in the area.”

A Papa John’s franchisee can expect strong support from the central team, who are there specifically to help on issues such as marketing, training and business development, say the company.

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

“The fact that a franchisee can pick up the phone and speak to an operations director, a purchasing expert, a top marketer, or someone in IT support should not be underestimated as these are benefits that would prove invaluable to any independent small business.”

Commitment “We have quite a few very successful multi-unit franchisees who own up to 10 stores and are looking to open new outlets with June 2011

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advertorial

Pizza Hut delivers franchisee opportunities The story so far After opening its doors to the UK high street for the first time in 1973 Pizza Hut remains a brand synonymous with celebrations and family mealtime fun.

With a rich history in innovation and creativity, Pizza Hut has launched pioneering products such as the Stuffed Crust, Cheesy Bites and Cookie Dough whilst continuing to develop ingredients for its more traditional menu items.

“We have always appealed to families, whether in our restaurants or with our delivery service. We continue to work hard to offer what families want and they appreciate our affordable, great quality pizza and quick service,” says John Aizlewood, Pizza Hut UK’s franchise and development director.

“The feedback we receive via social media shows how passionate our customers are about our products. We are constantly being told about locations our customers would like us to come to via our Facebook page.”

Aizlewood, who joined Yum! Brands 17 years ago, has been involved with KFC and Pizza Hut activity in emerging markets within Eastern Europe and Russia, as well as here in the UK. His main focus today is Pizza Hut franchises – particularly within Pizza Hut Delivery.

Focus on growth Pizza Hut Delivery has been growing steadily since its launch in 1988 but in recent years has seen a real growth in demand and opportunity to expand across the country. John Aizlewood continues: “We currently operate 318 outlets across the UK and Ireland, and plan to open at least forty new stores a year for the next few years, so the scope for franchisee opportunities is vast.

“We identified an opportunity for delivery 20

pizzapasta AND ITALIAN FOOD

media aspect of our business, especially with young adults who are at the core of our consumer market. We have the largest Facebook fan base in the UK in our sector at 340,000.”

growth in 2009 and, to provide the best support for our franchisees, adapted our franchise model accordingly; by modifying our support staff to establish dedicated teams for the Delivery business. We now have dedicated resources in Operations, Marketing, Finance, HR, NPD, Franchising, Business Development and Operations support whilst continuing to leverage the wider business for Supply Chain, Payroll and other areas. We have various boards and forums, such as Marketing and Operations. These boards are a mix of franchisees and franchisor representatives which work together to ensure we drive the business forward as a team. This develops a strong and enjoyable relationship with our franchisees.”

Pizza Hut Delivery has enjoyed buoyant recent trading, with UK like-for-like sales up by 11% since 2009, and by a massive 18.5% in recent weeks.

“Although the macro-economic climate is tough, staying in is the new going out. People are looking for greater value for money and we have benefited from that. In fact, over the past few weeks we have seen some great sales performance which we are very pleased about.

“We are seeing a significant percentage of our orders coming from online these days, so that is also a growth area we continue to develop. We clearly understand the social

Ambition The company has identified major cities around the country including Manchester and Birmingham as specific key growth areas, but believes that there are opportunities across the country for new outlets, something Aizlewood believes will appeal to ambitious franchisees.

“We are on the lookout for people with drive and ambition to run their own business whilst sharing our passion and cultural values.

We want people who understand our recognition culture, who put the customer at the heart of what they do and believe in their team. We are looking for both single and multiple site franchisees and have lots of opportunities for both.”

Current Pizza Hut Delivery franchisees come from all walks of life. Some have a food retail background, others might already be running their own portfolio of businesses and some are professionals from other sectors looking for a change and a promising investment opportunity.

Upon successful selection, Pizza Hut’s franchisees receive intensive (theory) training, as well as in-store experience over a period of three months to help them to understand the business completely. This means practical, hands-on experience as well as spending time with the Delivery marketing team to fully get to grips with the brand.

Those keen to hear more about franchise opportunities should visit Pizza Hut’s web site (www.pizzahutfranchise.co.uk) and contact Ben Phillips (ben.phillips@yum.com), Delivery recruitment & training manager, to arrange an initial discussion and consultation.

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Page Header us all the time, but these aren’t the type of people who sit in an office somewhere counting money.

They still work shifts on the shop floor, motivating their teams, making sure customers are getting more than they expect and keeping the operation ticking over. Franchising is a commitment where the more you put in the more you get out – but it requires hard work and takes a fierce determination,” John West continues.

“As some areas are getting very crowded, you might wonder how many more similar businesses can be accommodated in the marketplace. We are lucky because the pizza delivery market in the UK still has a lot of growth potential.

“Choosing a franchise is a balancing act between selecting one that is already established and finding a hidden gem with potential. For instance, we are finding that more and more people want to open stores with us here in the UK because we still have the development opportunities to allocate them their own geographical area for future development, which our

competitors cannot do.

“There are a lot of franchise companies out there at the moment, many of them occupying very similar territories and proving very difficult to tell apart, so your store needs to have a very unique USP. We offer our new franchisees the reassurance that our founder, John Schnatter, made Papa John’s a success through his ‘Better Ingredients.

Better Pizza’ promise – something we still live by now.

“As an indication of the way a business should be constantly highlighting its USPs, we are also proud to be the only branded pizza chain to use only 100% fresh dough, 100% of the time, giving a better natural flavour.

“There is also no point in selecting a franchise business simply because you think there is money to be made in that area, if it’s not something that interests or excites you. When we talk to potential franchisees for Papa John’s we look for the enthusiasm and passion for providing people with the best pizza in the UK – it’s that focus that provides franchisees with a handsome profit. Experience of the sector

Servicing your catering business Hugall have been installing and servicing catering equipment for over a quarter of a century. Through our nation-wide team of local engineers we support equipment manufacturers, distributors and commercial catering outlets.

Hugall are authorised service agents for Bakers Pride, Enodis, Franke, Lincoln, Middleby Marshall and Woodstone.

We also support a wide range of other makes and models.

Hugall have a large stock of spares in the UK most of which are available for immediate dispatch. We also carry an extensive range of Hobart and Winterhalter parts.

We offer various Service Contracts to suit your needs providing preventative maintenance schedules as well as reactive 7 day a week breakdown protection.

A truly local Service with National Backup.

For PARTS and SERVICE Tel: 020 7738 6104 | Fax: 020 7738 3994 | www.hugallservices.co.uk info@hugallservices.co.uk | Hugall Services Limited, Unit 16 Bessemer Park, 250 Milkwood Road, Herne Hill, London SE24 0RQ

www.papa.org.uk

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franchising Domino’s franchisee, Filipe Maia e Silva Filipe Maia e Silva (pictured) studied hotel management in Switzerland and worked in the hospitality industry for 12 years before taking the plunge to open his first Domino’s store in Bolton.

“I’d always wanted to own my own business,” explains Filipe.“While opening a Domino’s franchise might not be a typical next step, it’s the best decision I’ve made. I’ve a passion for good food and customer service, so Domino’s was an ideal choice for me to continue using my hospitality experience, while earning the rewards of being a franchisee.”

Filipe opened his first

also helps, although it is not essential – we have many successful franchise owners who had very little background knowledge about the food industry.

“Many people outside of the industry see franchising as an easy route to a quick buck, but there is a lot of work involved. True, many franchise owners are hugely successful and have afforded themselves a great lifestyle by choosing the business, but only because they have put the hard graft in to achieve that. At Papa John’s our most successful franchisees are the ones who have the right temperament for man management, quite pressurised situations (peak ordering times etc.) and also really take ownership of running their business, building links in the local community and putting their store at the top of everyone’s minds when they are thinking about having takeaway or delivery food.

“Selecting a franchise which fits your available capital is absolutely critical. There is no point in overstretching yourself financially and then realising that the first time you face an unexpected bill or a difficult trading period you are in serious trouble. At Papa John’s we actively look for franchisees who have the capital to commit to several store openings right from the 22

pizzapasta AND ITALIAN FOOD

Domino’s store in the north of Bolton in January 2010, and has not looked back.

“Domino’s proven business model and well-recognised brand, combined with its franchisee support, has really given me a great boost and enabled me to hit the ground running,” he adds.“I’m relishing the challenge of owning and running my own business – it’s busy and hands-on, but I love it and certainly wouldn’t go back!” beginning of the process, as the returns are far greater and the economies of scale allow the investment to work its very hardest. That said, we do have strong relationships with high street banks as a result of our impressive financial results and simultaneous increase in store numbers.

“Whether you are experienced in the area you are going into or not, it is important that you understand the way your franchisor operates and the systems they use. Establish how much training you will be given and the quality of that. For instance, we always insist that new franchisees or their team work in an existing store to get hands on experience, as well as spending time at our bespoke training facility in Milton Keynes. This way, we can make sure they get the most out of things like our stateof-the-art EPOS system, allowing them to utilise direct mail, detailed reporting and much more.”

Anyone interested in setting up an appointment with Papa John’s should visit www.papajohns.co.uk/franchise, call 0844 5670937 or email enquiries@papajohns.co.uk.

Making the dough With over 670 stores across the UK and Ireland, and a commitment to opening 60 more each year, Domino’s remains one of the

largest and most successful franchised pizza businesses. The company is actively recruiting new franchisees and reports that one in three of its franchisees owns businesses worth over £1 million.

Like its rivals, it is also keen to communicate the fact that franchising can be the perfect route for people who are keen to set up their own business but who may have never done anything like it before.

“We’re looking for talented people to capitalise on the country’s need for pizza,” says Andy Hirst, head of franchise development at Domino’s.“With a fanatical focus on customer service, an outstanding product and the support of an established brand, Domino’s franchisees can only go from strength to strength.

Domino’s continues to achieve fantastic success – our latest results show system sales growth in 2010 of almost 20% – meaning that franchising offers a great opportunity for entrepreneurs to share in our success.”

Backed by its 25 years’ experience in the UK pizza delivery market, Domino’s franchisees follow a tried and tested formula with the backing of a well established, high profile brand, in which Domino’s provide all the necessary training and assistance to get a new franchise up and running. Ongoing support is provided too so if you’ve never been involved in marketing or don’t have any IT experience, head office and field-based teams can provide the assistance you need.

New franchisees, say the company, just need to be committed to the

brand and to delivering the best possible product and customer service, as well as sharing a passion for pizza.

Track record The company’s ongoing track record of success has also helped to make Domino’s a popular choice with the lenders – ideal for applicants looking to secure additional funding.

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

Other notable benefits of choosing Domino’s include a central marketing fund worth over £20million which includes activities such as high profile national TV sponsorships and advertising, which would be almost impossible for a start-up business to achieve.

Franchising with Domino’s can provide excellent opportunities for growth and fast progression with franchisees typically going on to own three Domino’s stores in just five years and building up a portfolio of at least six stores in 10 years, say the brand, with one in three of their franchisees being millionaires. The cost to become a Domino’s franchisee is £280,000 of which £120,000 must be liquid (visit www.dominos.uk.com/ franchising or contact Dawn Power by calling 01908 580657, or email dawn.power@dominos.co.uk).

BRITISH FRANCHISE EXHIBITION 2011 For those considering an investment in a food franchise, McDonald's held franchisee recruitment Open Days exclusively on-site at the British Franchise Exhibition which took place on Friday 10 and Saturday 11 June 2011 at Manchester Central. Visitors were able to book sessions and meet with McDonald's staff at the exhibition to find out about becoming part of one of the world's biggest brands.

This was one of several opportunities for those looking to develop a career in the food sector to meet franchisees face

to face and gain a real insight into the industry as the show had over 50 businesses present, including Riverford Organic Vegetables, a locally grown fruit and vegetables delivery service, and Dig It (who design and install allotment style gardens for schools and community groups).

This regular, yearly exhibition is endorsed by the British Franchise Association (bfa), the regulatory body for franchising in the UK, meaning all companies exhibiting have met the Association’s code of ethical franchising.

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Introducing

Vouchercloud PAPA members can now take advantage of a great new marketing tool following agreement between the Pizza Pasta & Italian Food Association and Vouchercloud, rated the UK’s leading consumer voucher app by the Sunday Times, Sun and Daily Telegraph with over 1.3 million downloads.

Promotions Vouchercloud enables businesses to run voucher promotions over mobile phones, providing consumers with an instant incentive to visit their outlet. Furthermore, because it is localised, even individual restaurants or delivery outlets can use it as a means of promotion – and you can change the promotions from weekto-week, month-tomonth or even day-to-day. You can also control how many vouchers each person gets with each voucher campaign as well as how many in total can be redeemed. With every redemption you also receive a digital receipt.

For the consumer, the apps are free to download, free to use and deliver a fantastic range of money-saving offers from popular national brands, such as Odeon and Vue cinemas to Debenhams, as well as local businesses.

www.papa.org.uk

Using GPS technology, Vouchercloud instantly identifies the deals nearest to where the consumer is located when they are out and about. Alternatively, they can choose any location they will be travelling to in the UK to check out what’s on offer.

Food, drink, entertainment, leisure, travel professional services and shopping – they're all there, with new ones added every day. So there is a real benefit.

User friendly Vouchercloud is also extremely user friendly and using the app is as easy as 1, 2, 3…

1) Consumers simply browse for an offer by category, or by using the search facility.

2) They then read the terms and conditions, then 3) When in-store, press the USE VOUCHER button, show the next screen when paying and press SHOW CODE when prompted to do so.

The voucher use is then recorded through the system.

Benefits In setting up an arrangement with Vouchercloud, the Association has agreed a 12.5% discount for members off the annual rate for a business to use the system. For a small restaurant, this brings the annual cost down from £199 + VAT to £174 + VAT. Any members wishing to take up this offer (or get more information on it) should contact Tony Lorimer at the Association on 01291 636331 (tony@papa.org.uk) to obtain the special discount code.

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Sweet treats desserts

For pizza delivery and takeaway outlets, the focus has traditionally always been on pizza and side orders, with restaurants usually having more opportunity to retail an impressive dessert offering. However, with more brands of sweet treats available in a wider range of flavours and potentially more portable, single serve formats, there’s even greater opportunity for all outlets to enhance their dessert menu.

Cake craze CSM (United Kingdom) Ltd (www.csmglobal.com/uk) is a UK supplier of bakery ingredients, frozen and ambient bakery products with over 135 years of innovation from providing instore, foodservice and craft and plant bakeries with a whole range of ingredients and products from its five categories (bread ingredients, icings & toppings, cake mixes, cookies and doughnuts and impulse mini bites).

One of its latest ‘no fuss, no waste and minimum preparation’ launches with appeal to takeaway and delivery operators is its Readi-Bake Tear & Share Doughnuts. These are supplied in mixed cases and make an eyecatching and appealing dessert that are an ideal treat for sharing, making them a perfect take-away dessert for social events, fun family gatherings, as well as an

eye-catching counter-top display for operators. Suggest CSM. Each dessert consists of four, moist, sweet dough balls joined together and there are three toppings of chocolate, pink or white icing and colourful sugar strands to offer something a little different to your customers. They are supplied frozen, so require to be thawed before serving. CSM also suggest serving then with a chocolate or a fruity strawberry dipping sauce for an extra special treat. Doughnuts are still one of the most popular cake categories and showing year on year growth of 6.3% (source, Kantar Worldpanel, 52wk 20th February 2011) demonstrating that they are very popular with consumers.

The company have also developed a range Readi-Bake Cup Cakes.

CSM (United Kingdom) Limited says that it is committed to product research and

CSM UK’s Readi-Bake Cup Cakes take just 90 minutes to defrost and are available in Chocolate Swirl, Zesty Lemon and Strawberry Swirl variants.

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pizzapasta AND ITALIAN FOOD

development, and is constantly investigating new methods and products to respond to consumer demand. As part of CSM (the world’s largest bakery ingredients supplier), if required, it can call upon the expertise and product portfolio of sister companies operating throughout Europe and North America, as well as its own highly trained and dedicated UK based team to help with product development.

The Handmade Cake Company (www.handmade cake.co.uk), well known for their ‘cakes to go’ in the coffee shop sector, have now extended their range of traybakes and cup cakes by now entering the whoopee pie arena in the shape of two alternative offerings - Lemon Berry with a cream cheese filling and Chocolate with a butter cream filling.

Whoopie Pies originate from the US and have sparked a ‘is it a cookie, pie or cake debate?’ Also known as ‘hucklebucks’ over the pond, it is claimed that the name whoopie pie came from the reaction of Amish farm workers opening their lunchboxes to find a sweet treat sandwich inside, lovingly baked by their wives.

The Handmade Cake Company reports that it continues to place great store by only championing cakes made from all natural kitchen cupboard ingredients, to ensure a real wealth of great tastes, textures and bites. They supply their whoopie pies in a mixed box containing 16 individual whoopie

pies, and a typical Handmade Cake Company whoopie pie would retail at anything from £1.25 - £1.75, suggest the company.

In 2010 the Handmade Cake Company became the proud recipient of four more Great Taste Gold Awards for its Carrot Cupcake, Continental Chocolate Cake, Chocolate Pecan Brownie and Granola Slice (the latest in a line of 20 Great Taste Awards won over the last eight years), and their diverse customer base now includes Café Thorntons, BHS, John Lewis, most major UK contract caterers and many independent tea rooms, coffee shops and garden centres. They also export their cakes to Norway, Sweden, Denmark, Finland, Germany, Netherlands, France, Ireland, Spain, Portugal and even the Falkland Islands.

Traditional Earlier this year, manufacturers of premium frozen cakes and desserts for the foodservice industry, erlenbacher, showcased some of their latest products at London’s IFE. Launched to the trade in the UK in October last year, erlenbacher say that they can draw on over 35 years of

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desserts

baking experience, producing high quality desserts using the best fresh ingredients with product crafted under the philosophy of combining traditional craftsmanship with the latest trends and technologies, say the company.

The latest products for the UK foodservice market include Summer Dream Papaya-Sweet Lime Cup (a new seasonal combination of sweet lime, yoghurt and exotically fresh papaya) and the Tiramisu Cup, developed as a result of the huge success of erlenbacher’s Tiramisu slices and bringing the popular mascarpone cream and amaretto liqueur recipe to a new fashionable format, say the cake makers. erlenbacher’s creations are available round or square, already pre-cut into single portions to allow flexibility and avoid unnecessary waste, or un-cut with scope for your own creativity as well as in cup and tartlet formats. erlenbacher point out that they do not use additional preservatives in any of their products and adhere to the highest quality standards, showing great pride in using only natural ingredients without any

www.papa.org.uk

hydrogenated fats and oils, artificial colourings or flavourings to help guarantee a home-made taste (www.erlenbacher.co.uk).

Edward Moon Proper Pies reports that it is celebrating the excellence of traditional British puddings with the launch of a new premium dessert range featuring an enticing collection of the nation’s favourite tarts, cheesecakes and classic steamed and baked puddings which can be delivered next day, direct to door in temperature controlled packaging (www.ojdirect.co.uk).

“We combine traditional artisan skills with modern manufacturing techniques to deliver top quality desserts which look and taste like home made.

Customers always remember a decent dessert and with this range they will not be disappointed. The tarts are easy to dress with, for example, fresh fruit and coulis, in your own house style so they really do have that made on the premises feel,” says Edward Moon’s managing director, Martyn Thomas.

Desserts on offer include a baked Chocolate Truffle Tart featuring an indulgent, dark chocolate filling and finished with a light dusting of cocoa, plus a multi portion Chocolate Brownie dessert featuring a crisp outer and a chewy fudge like centre. In addition, there is a Lemon Tart, a new take on the classic French Apple Tart Tatin made from rough puff pastry and Bramley apples and finished with a buttery, caramel sauce. The UK’s popular comfort pudding, Treacle Tart, a sweet, sticky and moist dessert is their best seller, say Edward Moon.

For a lighter option, Edward Moon suggest their a Mascarpone and Vanilla cheesecake that’s made with a crisp digestive base. Other popular choices, say the company, include Lemon Drizzle Sponge, a single portion dessert, light in texture and bursting with fresh, zesty flavours and supplied complete with lemon drizzle sauce.

Italian twist There’s an Italian twist to Mövenpick’s (a super premium ice-cream producer) latest flavour combination which it has

Edward Moon’s Mascarpone and Vanilla cheesecake.

recently added to its extensive range of gourmet ice-creams for caterers – nutty Amaretto & Almond. The bittersweet notes of the classic Italian Amaretto

liqueur flow through this premium ice-cream, creating a perfect balance to the sweet refined taste of almonds with the inclusion of caramelised almond

FIFTH GELATO WORLD CUP The Gelato World Cup will be celebrating its fifth appointment at Sigep in Rimini, Italy from 21 to 24 January 2012.

A new professional figure will be joining the group of 12 teams from five different continents - a haute-cuisine chef to help bridge the gap between the cultural influences of haute-cuisine genres and bolstering the other four team members (the team manager, a member of the international panel of judges, the gelato maker captain, the confectioner-chocolate maker and the ice sculptor).

The Gelato World Cup, a two-year event, is designed according to principles of integrity, professionalism and equity with strong focus on new markets and could hardly be staged anywhere else but in Italy, the cradle of the “sublime product”, say the event’s organisers. The event has been the world’s major showcase in the

sector since 1979, and is a must-attend event for artisan gelato makers, confectioners, chocolate makers and bakers from all over the world.

60 competitors from Argentina, Australia, Brazil, France, Germany, Japan, Italy, Morocco, Spain, United States of America, Switzerland and Turkey will be taking part in competitions during the four days of the event. Their creations, on the theme “The fruits of the Land and Sea”, will be judged by a technical panel consisting of 12 Team Managers, one for each team, headed by panel chairman, Mauro Petrini, with the assistance of the Honorary Panel Chairman 2012, Jean-Claude David, captain of the French team that won the fourth edition (2010). Enforcing competition rules will be the commissioners, Sergio Dondoli and Sergio Colalucci.

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desserts

pieces enhancing the overtones of this ice-cream, and providing additional sweetness and crunch say the ice-cream makers.

Mövenpick Amaretto & Almond ice-cream can be served alongside a bittersweet dark chocolate torte, or chocolate soufflé, suggest Mövenpick.

Alternatively, for a contemporary substitute to a more traditional after dinner liqueur coffee, add a scoop to a cup of gently spiced hot milk to create a relaxing drink with a subtle kick. The new icecream is available in 2.4 litre tubs with Mövenpick ice-creams and sorbets available through leading frozen food wholesalers nationwide (for stockists and support in menu development, serving suggestions, accessories and POS, call 01483 205500, or visit www.movenpickicecream.com).

For the first time, bakery manufacturer and foodservice provider, Delice de France (www.delicedefrance.co.uk), is offering a range of ice cream as part of its selection of desserts.

The three flavours, Vanilla, Strawberry and Chocolate can be served on their own or as an accompaniment to their patisserie range of large cakes, tartes, pies, cheesecakes and individual, pre-portioned and hot desserts, suggest the company.

The Vanilla Ice Cream combines Madagascar Bourbon Vanilla seeds, with fresh whipping cream for a rich, smooth texture and can be served with warmed Rhubarb and Strawberry Cake for a truly sweet treat. Fresh strawberry puree has been blended with whipping cream for the Strawberry Ice Cream recipe to provide a real burst of strawberry flavour and can be served in a cornet for the growing ‘on the go’ market. Ripples of finest Belgian

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pizzapasta AND ITALIAN FOOD

dark chocolate add a tempting texture to the Chocolate Ice Cream.

“Recent Horizons research shows that ice cream is the top dessert item,” says Ian Toal, managing director of Delice de France UK & Ireland. “We have developed a range of classic flavours that will offer customers versatility and the option to serve either on their own or match with other dessert options from the catalogue as a complete dessert solution.”

Chocolate bar cake Swedish bakers, Almondy, have launched a new variant in their range of authentic Swedish almond tårta (tårta being Swedish for cake). Almondy Toblerone is their classic almond tårta which is topped with pieces of Toblerone. Following in the highly successful footsteps of Almondy DAIM, the small Gothenburg bakery is carrying on the tradition of putting a chocolate bar on a cake, and anticipates the same enthusiastic response from foodservice operators and consumers alike.

The almond tårta base of Almondy Toblerone is covered with a layer of rich chocolate cream and smooth milk chocolate mousse coated with the Toblerone chunks before being smothered in a delectable milk chocolate coating, no doubt guaranteed to appeal to chocolate lovers everywhere.

“We are confident that Almondy Toblerone will be a huge hit with diners who love the idea of a chocolate bar on a cake and want to round off their meal with a touch of indulgence,”

says Andrew Ely, managing director of Almondy UK. “We already have a loyal band of followers, known as Tårtoholics, who love the Almondy range but we believe that the collaboration with Toblerone will provide something truly different thanks to the crunchy yet chewy honey and almond nougat contrasting with the melt in the mouth almond base.”

All of Almondy’s tårta are conveniently frozen and pre-cut into 12 perfectly sized portions.

However, they defrost in just minutes and are ready to serve immediately. The Almondy range (which includes Almondy DAIM, Almondy Meringue and Almondy Caramel & Peanut as well as new Almondy Toblerone) is baked using premium ingredients, without any preservatives or artificial

Almondy have created a range of desserts featuring some well known brands of chocolate bars.

colourings and being gluten-free is ideal for the 600,000 Coeliac sufferers in the UK. All Almondy tårta can be served on their own, yet also offer foodservice operators with the versatility to offer a more luxurious dessert with superior presentation, by being serving them with berries, fruit or ice cream on the side. New Almondy Toblerone became available exclusively from Central Foods from as of April. Each case contains 6 x 1,000g packs, which are pre-cut into 12 servings (for more information about the Almondy tårta range visit www.almondy.com).

Improved presentation The Sicoly-Sicodis Cooperative says that it has taken a fresh look at its Extra range of coulis and now offers new recipes featuring higher fruit content and a new packaging design. In addition to the taste and nutritional qualities of Extra coulis, their presentation is more practical, the product now being packaged in a flexible bottle featuring a re-closable pourer and also available in a 500 g format, enabling operators to decorate desserts on the plate or in verrine glasses, quickly and accurately.

The new Sicoly Extra coulis with 85% fruit content guaranteed can help add a special touch to desserts such as

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desserts Panna Cotta, fromage blanc, ice creams and sorbets and comes in five flavours - apricot, strawberry, raspberry, red fruit (strawberry, raspberry, redcurrant, blackberry and morello cherry) and exotic fruit (mango and passion fruit).

The recipes are free of preservatives, colours and thickeners, and the coulis is supplied in boxes 6 x 500 g with a two year shelf life in the freezer.

After thawing, they can be stored for five days in the fridge with the container closed (www.sicoly.fr).

Included in the Complete Artis Catalogue 2011 from tabletop supplier, John Artis Limited, is Vertigo, a versatile set of glass dishes that can be used separately or together for desserts or amuse-bouche. In fact, chef’s imagination is the only limitation to the variety of uses for this exciting food presentation concept, say John Artis.

Vertigo is a set of differently sized stacking dishes, which when nested together form an attractive tower for starters or amuse-bouche (for example, they can be used to serve prawn cocktail with the salad in the bottom tier, the prawns in the middle tier, and the dressing in the top one). Used together or separately, Vertigo is ideal for dessert service. The three

The Pacojet and Adande dessert station.

www.papa.org.uk

Versatile glassware for starters, desserts or amuse-bouche service from John Artis.

different sizes with recessed bases make nesting possible. The sizes are respectively 12cl, 22cl and 34cl and they can be ordered separately in packs of six with prices starting at £1.10 each for the 12cl size (www.johnartis.co.uk).

Cheftools, sole UK importer and master distributor of the iconic Pacojet food processor, has joined with specialist refrigeration company, Adande Refrigeration, to create a dedicated dessert station for Pacojet, bringing together the Pacojet machine and a choice of freezer drawer units from Adande.

Adande Refrigeration was voted Manufacturer of the Year 2010 by FCSI Worldwide (a consulting organisation serving the foodservice and hospitality industries), and is renowned for producing unique commercial refrigerators manufactured with fully insulated drawers rather than conventional drawers or doors. The principle benefit is that, when opened, the cold air does not spill out, but stays inside the drawer. That makes for unmatched temperature stability

and lower energy consumption.

It also offers the usual ‘workstation’ benefit of movement ergonomics, with all worktools being within easy reach. Each drawer unit can be operated as a chiller or freezer (from +15oC to -22oC) with the option to include a blast chiller function.

Pacojet has rapidly become an indispensable piece of kitchen equipment for many chefs, helping to produce desserts and savoury dishes with an intensity of taste, a depth of true colour and a smooth texture that cannot be achieved by manual processing. Now Pacojet and Adande have joined together to create a tailor-made dessert preparation station meaning that a chef can use the Pacojet with a

freezer and all necessary pacotizing beakers within easy reach.

Caterers can choose any Adande one or two drawer unit and the Pacojet ‘Super’, which includes 22 beakers, a titanium hardened gold blade together with a standard blade and full cleaning kit.

“Chefs are coming to rely on their Pacojet, so it makes sense to create a purpose-built dessert workstation, so that all the requisites are within easy reach.

That will save so much time, allowing chefs to concentrate on their creations,” says Graham Bagnall, director of Cheftools. “Of course, busy kitchens may require two workstations, one for desserts and one for savoury foods.”

New Product ALERT THERMAPEN™ ETI’s Alert Thermapen features all the benefits of the existing thermometers within the range, with the added benefit of indicating when a critical temperature is reached.

This is achieved by the digital display flashing ‘COLD’ between 0 to 5 °C, ‘HOT’ at 75 °C or above or ‘ICE’ at -18 °C or below.

The reduced tip, stainless steel, food penetration probe means that the thermometer reaches temperature in just four seconds, making it over 50% faster than traditional thermometers.

The probe folds back conveniently and safely

through 180 degrees into the side of the instrument.

The thermometer indicates temperature over the range of -49.9 to 299.9 °C with a 0.1 °C resolution.

The thermometer is available in four colours; white, yellow, red or blue and is ideal for use as part of HACCP and health and safety procedures. The Alert Thermapen thermometer is priced at £50 plus carriage and VAT. Tel: 01903 202151.

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food safety

Don’t let employees place your restaurant

at risk

Ensuring good food safety practices and compliant behaviour from your staff are of growing importance in the restaurant industry, warns Mary Clarke, CEO of Cognisco (www.cognisco.com, a provider of intelligent, competencybased employee assessments), who, in conjunction with NSF-CMi (an international food assurance company) have devised a series of online diagnostic assessments to cover a comprehensive range of food safety topics in order to help outlets assess their staff.

Know your staff Failures in food safety can lead to customer food poisoning and in the worst case scenario, loss of life. In addition, restaurants that develop a poor reputation for hygiene place their brand and business at risk.

No restaurant can afford to take risks in food safety, so eliminating any hazards and risks in the workplace are a priority for most restaurant owners and managers. Ultimately, they are responsible for maintaining food safety standards and ensuring their establishment meets legal requirements and passes local authority food safety inspections.

Let’s not forget that a safe business is undoubtedly a profitable one.

One of the biggest and often unrecognised challenges for restaurant owners is that the main hygiene risks in any restaurant lie in the conduct of their staff. If employees aren’t following the safety practices and methods set by their managers, then customers and the business are placed at risk immediately. However, how does a manager really know which employees are following best practice and which are not? How can they be certain that staff behave in the correct way all the time, not just some of the time?

To ensure a safe restaurant, managers need to consider a range of different elements, from the layout and structure of the building, through to the training and assessment of employees to test their skills, knowledge and performance in their jobs and determine future training needs.

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Risk areas As any manager involved in the food industry knows there are a number of risk areas when it comes to food handling – from cross contamination, to the poor personal hygiene of staff including a lack of regular hand washing, through to the way in which food is stored, chilled, cooked or even reheated. So how do managers improve safety and ensure that standards of excellence are followed at all times by employees?

Firstly, they need to ensure that the restaurant building and structure is maintained. This is essential in order to prevent the entry of pests, to protect food from contamination and to ensure the ease of cleaning.

Other important factors in ensuring food safety and reducing the risk of physical, chemical and microbiological contamination, include ensuring that cleaning equipment is maintained and washed regularly, that raw and cooked foods are kept apart, that sell by dates of food are checked daily and that all food handlers maintain good personal hygiene to help prevent bacteria from spreading to food.

Most contraventions in a restaurant are linked indirectly to attitude and behaviour of the management and of food handlers.

According to NSF-CMi, one of the UK’s leading international food assurance companies, the top five contraventions that place a restaurant at risk come from the following.

• Cleaning kitchen equipment.

• Cleaning kitchen structure.

• Shelf life of food.

• Record keeping.

• Defects/damage to kitchen structure/equipment.

These findings also reflect what is found nationally by Local Authority Inspectors.

However, what is notable is that many of these contraventions occur as a result of germs and hidden factors that maybe present, but cannot be seen, such as micro-organisms on hand contact points, cleaning cloths, as well as harmful chemicals that may be present in containers and traces of allergens left on equipment.

Therefore, the only way that we can reduce this risk is by ensuring there is good food safety management in place, staff are regularly trained and assessed also to determine how they apply their knowledge on the job and how they behave when handling food.

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food safety A major benefit of introducing intelligent assessments is that they can test individuals in typical work based scenarios, and by asking them a series of questions reveal how a person is likely to act or behave. This kind of information is like gold dust for managers. It gives them real insight into the performance of their workforce on an individual level. It will enable them to see how knowledgeable and confident their employees really are whilst also predicting their likely behaviour in the workplace and highlighting any potential risks.

By using intelligent assessments managers can also improve the training they provide as the assessments uncover individual training needs which can be addressed using targeted training interventions. An employee’s confidence will also be boosted if they receive the right training when it is needed; it can make them feel more valued and engaged, which in turn can improve employee retention rates.

Food safety culture Managers need to create a culture of food safety in the restaurant, where any noncompliant behaviour of staff is changed fundamentally and in which food safety practice standards are not just set, they are ingrained in their minds and followed consistently. To do this they will need to lead by example, ensure employees have sufficient training so they are knowledgeable about the latest safety practices, but also that they are assessed regularly to test their skills, knowledge and confidence and how their knowledge is being applied.

Intelligent employee assessments should be delivered in conjunction with training to reinforce what has been learnt, as the results will pinpoint an individual’s strengths and weakness areas – their training needs.

www.papa.org.uk

Online assessment We have partnered with NSF-CMi (www.nsfcmi.com) to launch a range of specialised online assessments aimed at improving the knowledge, competency and behaviours of employees working in the UK’s food sector and promoting standards of excellence in food safety and hygiene. Our occupational psychologists, HR, IT and business experts have worked closely with NSF-CMi to design nine diagnostic assessments which cover a comprehensive range of food safety topics including cross contamination, hand washing, temperature control, food storage and date coding, illness at work, communications, pest control and foreign bodies.

The assessments cover many of the regulations and associated controls checked by local authority enforcement officers so that they will help prepare managers and their staff for these compliance inspections (including those conducted under the national Food Hygiene Rating Scheme) by ensuring they understand their weak points and get the training they need to eradicate poor practices ahead of time. They are suitable for both managers in large restaurant chains and independent caterers or restaurant owners, and all nine assessment topics can be taken in one sitting on any laptop or PC. Adhering to standards of excellence in food safety not only ensures customers aren’t placed at risk, but it also means better business and that business is better prepared for a sustainable future. Any poor practices or inappropriate behaviour in food safety however small can be hugely risky. Using assessments can help managers in the food industry meet legal requirements more easily, eliminate risks and have greater confidence both in their food hygiene and safety standards and in their employees.

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pest control

Pest control Jill Wilkinson (a member of the Society of Food Hygiene Technology - SOFHT) identifies the challenges facing food businesses with regard to pest control, and recommends how companies can best protect themselves.

Prevention’s better than cure The challenges facing the food manufacturing industry are wide and varied and while running a successful business, pest control might appear to be a low priority. That is, until there is a problem. Customer complaints, food poisoning, product destruction/damage or contamination are just some examples of the effects pests can have on your business. Rodents, cockroaches, stored product pests, flies and birds can all pose a significant problem to the integrity of your product, brand and reputation.

All food businesses in the UK, including manufacturers, are governed by strict legislation which means that any pest activity may result in legal action (namely prosecution, fines, legal notices and potentially prohibition to operate your business).

Prevention is always better than cure and this is certainly the case where pests are concerned.

Anybody who has had the experience of pests will, I’m sure, agree, it is far easier to take steps and put preventative measures in place, than to deal with an established pest infestation.

Therefore, controls such as an Integrated Pest Management System which incorporates pest prevention and control within your Good Manufacturing Practice (GMP), and Hazard Analysis and Critical Control Point (HACCP) are essential. You 30

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should also work in partnership with a reputable certified pest control company and invest in employee training.

Pest Prevention System A pest management company will be able to help you develop a prevention programme that is suitable for your individual premises and the types of food that are being produced, but in summary, an effective Pest Prevention System should cover the following.

1. The prevention of pest infestation (covering proofing, hygiene and cleaning, stock management and waste management) based on a knowledge of the site and its history.

2. The potential for specific infestations and the risk provided by the food type and operation.

3. Staff awareness and training.

4. A programme of audits and inspections.

5. An approach to treatment and eradication of pests if an infestation occurs.

The basic principle of all preventative pest control is to remove the requirements for living and growth (i.e. sources of food and water and shelter for pests). At first, this seems easier said than done, but a sound food safety management programme coupled with a robust cleaning regime is the key to success.

It goes without saying that food and ingredients should be

It is often claimed that you are never more than 25 feet away from a rat, making pest control provision an essential investment.

stored correctly, off the floor and away from walls in designated storage areas and within proprietary sealed and pest proof containers. Good stock rotatation, along with adequate lighting and ventilation will also help to minimise pest risk.

The manufacture of pizza and pasta products, for example, can bring stored product pests such as beetles, weevils and moths which attack cereals, flour, beans, dried products and nuts. So it is imperative that incoming goods are carefully sourced and managed upon delivery so that common food pests are not introduced to the business.

Pests may be seasonal in incoming goods from the external environment, but will invest and thrive all year round in a food premises. Specific seasonal problems include rats, for example, which seek warmth in the colder months, and ant flies and cockroaches which will tend to emerge in the spring It is essential to train staff in

good housekeeping practices with a ‘clean as you go’ approach.

Enhanced waste management and refuse removal will also help to ensure that pests do not have the opportunity to thrive.

Training course As part of its new Training Academy, SOFHT will be running a one day course on Pest Control specifically for food manufacturers and catering operatives on 28 June and 2011 and also 14 December 2011 at its headquarters in Tamworth.

The course will look at the health dangers posed by insects, birds and rodents and how they threaten food processing and preparation. Key elements of the course will include what you can do to prevent problems occurring (particularly how to stop pests entering a premises), and how to spot evidence of an infestation along with how to treat and control it. Pointers will also be provided on what to look for in a specialist pest control contract (for more information, or to book a place visit www.sofht.co.uk or phone 01827 872500).

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www.papa.org.uk

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? ? debate ?

packaging

The packaging

Innovative materials and formats, coupled with a commitment to quality and sustainability, are shaping the nature of packaging development, with operators having to balance cost alongside consumer expectations and knowledge when it comes assessing the competitive, as well as the environmental, advantages to be had from ‘going green’.

Packaging dilemma For busy operators, packaging is a vital element of the business – without it, it would be difficult to meet customer demands for convenience, hygiene and mobility. But packaging also poses a dilemma – how to meet those customer requirements and behave in a socially responsible way, as a wasteful society is no longer acceptable.

The Foodservice Packaging Association exists to help packaging manufacturers, foodservice operators and distributors debate those questions and find solutions that are acceptable across the industry.

At a recent Foodservice Packaging Environment seminar, MP for Rugby, Mark Pawsey, highlighted this challenge by explaining the requirements of both Courtauld 2 and the Packaging Waste Regulations, and the need for operators to seize the initiative with appropriate recycling facilities on site.

If the industry self regulates it will avoid the imposition of a government led legislative framework. The current government is inclined towards a 0% waste culture and the industry must take account of this. Mark Pawsey urged the industry to continue its good work in minimising environmental impact whilst innovating to facilitate growth. The packaging industry needs to work together with operators to reduce quantities of 32

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Pack2go Europe held an international summit to discuss some of the major issues

packaging, increase recycling and reduce landfill.

So what can the operator do?

One of the issues, point out the FPA, is that local authorities have different policies for waste and recycling collections and not all facilities are available in all areas of the country. The first step then, is to ascertain what can be recycled locally and work to ensure that facilities exist in and around outlets to collect and recycle as much as possible.

Local Authority recycling schemes for businesses are rare and it may be that operators have to find private collectors. It’s also important for the operator to assess what materials their packaging is made from – many different formats exist including recyclable, compostable and

biodegradable – so it’s important to make an informed choice about what’s right for your business (membership of the FPA includes provision of the latest environment information and developments from INCPEN - the Industry Council for Packaging and the Environment - which will help you keep up to date with developments).

The next issue feel the FPA is education – consumers perceive packaging as ‘wasteful’ but without packaging it’s just not possible to have a takeaway pizza or a pasta lunch to take back to the office. Packaging often prolongs the life of products and reduces food waste – for example the removal of plastic sleeves from cucumbers leads to much higher totals of damaged produce.

Packaging also plays a vital role, not just in meeting consumer demand for convenience, it also delivers positive health and hygiene benefits for single use items – preserving shelf life and reducing food waste.

“The FPA keeps the industry informed of best practice and developments,” says FPA Chairman, Neil Whittall.“We welcome operators, consumers and press to hear what we have to say as an industry. We should be proud of our achievements in delivering packaging that plays such an important part in the distribution, protection, hygiene, convenience and display of food, whilst constantly improving its environmental performance and still fulfilling its vital role."

Major challenges identified May saw sixty CEOs and other top executives from some of Europe’s and North America’s leading food and beverage convenience and service packaging companies pledge to coordinate more closely in future to tackle some key common challenges for the industry.

Top of the list was the issue of littering, thrown into relief by the often highly visible and environmentally detrimental waste accumulating in the world’s seas and oceans. Brussels regulators have announced that they will come forward with measures to tackle the issue, while many US states are also active.

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packaging “The solution is to change the attitudes and behaviour of people who deliberately or carelessly dispose of waste in town and countryside and to improve waste collection and management everywhere,” said Daniele Simonazzi, owner of Italian cup producer FLO Spa and current president of Pack2Go Europe, coorganiser of the summit event, the sixth joint summit to be held in ten years.“Putting in place legislation that discriminates against, for example, certain types of packaging, is going to displace the problem, not solve it.”

Europe’s convenience food and beverage packaging association and North America’s Foodservice Packaging Institute were in attendance, as were executives from companies such as Europe’s deSter, Nupik, Seda and Solo Europe and North America’s Cascades, Fabri-Kal, Georgia Pacific, International Paper, and Pactiv.

Major material suppliers to the industry such as Total Petrochemicals, Stora Enso, INEOS Styrenics and The Dow Chemical Company also took part, as another major challenge for the future is expected to be extended producer responsibility. While Europeans are already familiar with this since the advent of the 1994 European Packaging Directive, this is a relatively new regulatory phenomenon in North America. While Europe’s rules have been centralised and largely harmonised by Brussels, the USA has seen a growing number of uncoordinated local and state initiatives, reported Steve Claus of Belgium’s Fost Plus green dot scheme, whereas the view from Europe was that effectiveness and cost efficiency stem from industry and government working together. Above all, separate collection, sorting and recycling should be introduced in a step-bystep manner.

Foodservice packaging companies operating in Europe reported that they were concerned that they are now being targeted directly to finance waste management of service packaging, whereas the EU rules usually put the emphasis on packer-fillers (like food and beverage companies) to carry – and pass on – the cost of

www.papa.org.uk

Napkin survey Fast food customers are keen to aid the environment by cutting down on napkin waste, according to a study by a quick service chain. The study also revealed that significant reductions in both waste and consumption can be achieved by switching to a smart dispensing system that gives out only one napkin at a time.

The internationallyrenowned fast-food chain – which declined to be named – ran the study involving face-toface interviews with 1,700 customers in the UK, France and Germany. Tork Interfold Napkin Dispensers from SCA were introduced into branches of the chain and customers were interviewed regarding their perceptions of the system.

Tork manufacturer SCA – which was recently named one of the world’s most ethical companies for a fourth consecutive year by the Ethisphere Institute – says that it has a strong sustainability policy and considers the environment at every stage of production from responsible forestry and manufacturing processes to packaging and the transport of finished products.

Its Interfold Napkin Dispensers are designed to give out only one napkin at a time instead of dispensing them in clumps, which can be a problem with traditional napkin dispensers.

“When interviewed, many of the quick service chain’s customers declared the dispensers to be better than the outlet’s usual system because they controlled the number of napkins being taken out,” said SCA product and segment manager Julie Ray. ”They liked the fact that this helped to avoid the issue of waste. It is encouraging that the

extended producer responsibility for all other types of consumer packaging. Foodservice packaging manufacturers said that they anticipated difficulty in passing on these costs through the value chain.

Executives also agreed that a

need to be environmentallyfriendly appears to be a key concern for consumers and that many respondents were appreciative of any efforts to minimise napkin consumption.”

Based on five different criteria, 89% of UK respondents said they liked the Tork interfold system, with 90% particularly liking the ease of use and the single napkin dispensing. A total of 80% spontaneously said they preferred the Tork napkin system to the chain’s existing system, and they felt that using the Tork system reflected the chain’s efforts to reduce its environmental impact.

The study showed that just over half the eat-in consumers polled - around 58% - actively took a napkin during their visit to the fast food chain. Highest napkin take-up was among parents and female customers.

When using Tork Interfold Dispenser Napkins an average of 1.6 napkins were taken out per person of which 0.2 were unused. This compared with an average of two napkins per person - of which 0.8 were unused – where napkins were offered either in traditional dispensing systems or loose on the counter.

“The Tork interfold Napkin Dispenser offers huge cost-inuse and environmental benefits over traditional dispensers,” says Julie Ray.“Most foodservice establishments are only too aware of the problems of high maintenance and overconsumption associated with traditional napkin dispensers.

Fewer napkins used results in less waste being generated, fewer deliveries of new napkins, lower costs for fast-food outlets and less waste to landfill.”

clear, simple and unique set of definitions and measurements for sustainability was essential to work in a focused way towards the environmental goals set out by governments in the EU and North America.

“Governments, manufacturers,

brand owners, NGOs and consumers all have their own definition of sustainability and their own ways to measure it. Each of these players can contribute in its own way towards a sustainable world, but we all need to speak the same language to do so,” argued Tony Waters, CEO of Solo Cup Europe.“There is a need to create a coherent network of physical infrastructure and education, so that efforts can be channelled in the right direction.”

Speaking at the CEO summit, Xavier Sala-i-Martin (professor of Economics at New York’s Columbia University and a worldrenowned advisor to the World Economic Forum, Davos) argued that Europe’s future will look grim compared to fast-growing Asian economies unless European business leaders find effective ways to promote a culture based on innovation. This advice was felt to be particularly relevant for foodservice packaging businesses who are investing capital and human resources to develop innovative packaging products which are able to satisfy today’s more and more challenging requirements.

Consumer campaign A newly established industry UK working group agrees with the need to educate consumers, after key figures from the packaging and food industries met in March for the inaugural roundtable meeting of the Working Group (organised by Tri-Star Packaging as part of a bid to tackle misconceptions about packaging sustainability). Consumers need more accurate information about the true role and value of food and beverage packaging in order to dispel myths about its impact on the environment.

Representatives from major players in the food industry, including Greggs, Caffè Nero and CH&Co, joined senior executives from leading packaging companies such as Tri-Star, LINPAC and Anson to discuss ways in which industry could work together to help consumers understand why packaging is a vital part of the supply chain and, used responsibly, can in fact help to minimise waste.

The roundtable discussion was chaired by Leigh Holloway,

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packaging

Comment Stephen Mills of TPG Packaging Consultants (an independent packaging consultancy which has undertaken project work for industry, retailers and distribution companies including the food and fresh produce sectors, www.tpgint.com) comments on whether or not the all too frequently criticised pizza box could in actual fact be ‘greener’.

“

The alternatives As far as I can remember, pizza packaging has traditionally dropped into just two packaging categories - one category for the take away sector, and the other for the massed produced factory product. In packaging jargon this translates to a film wrapped pizza packed into a printed carton board carton (sometimes with a styrene base board), or when freshly baked for take away, into the standard lidded corrugated box. Is this as good as it can get, or is this indicative of a stagnant packaging area?

If the latter is a more accurate reflection, we should look at what design and material possibilities exist, or could be created, and why. There are options now that didn’t have credibility just five years ago. Added to this, most consumers are packaging aware. We are all concerned with waste, recycling, biodegradability and re-use, and we all value the look, function and shape of a pack, even its quality. Perhaps the only missing link in this chain is that the consumer is not aware of the packaging cost, and for the factory and pizza baker, cost is probably the most important factor.

All of this may be bundled up into packaging innovation. When this is used in other market sectors it has a competitive rational. Biodegradability, reuse and recycling are often used as packaging design priorities because these are marketable features which can be capitalised on. In the fresh produce sector, biodegradable packaging is common. These developments are driven by the major retailers who believe that they are reflecting what consumers want. The larger packaging producers may choose to respond “sometimes they don’t have an option!”

director of Eco3, an environmental consultancy specialising in packaging design, who told fellow participants:“We have an important part to play in helping consumers understand the wider picture. There needs to be a move towards the industry working together.”

Among the issues discussed was the important role that packaging plays in extending the shelf life of fresh and ambient food and beverage products,

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A good example of this is the ‘plastic’ punnet which is an example of a plastic material being replaced by an alternative ‘plastic’ (usually a corn or starch based PLA material). It has the same look and feel as plastic, but once it’s in contact with the raw external environment it starts to decompose. In its early days the decomposition rate was not exact. In another direction, Kenco has introduced the coffee refill pouch, claiming environmental gains, and they’re correct too. Kenco’s glass jar is now a reusable kitchen accessory which is topped up from the refill pouch.

In yet another initiative, AB Foods, who are the largest UK producer of bread, have just announced a switch to the specification of their bread bags – these are now to contain 30% recycled polythene material, and be produced from 100% polythene.

Prior to this AB’s bread bags were produced from virgin polythene. There are numerous cups, bags, papers and trays made form natural materials – bamboo, coconut, palm leaves, straw etc. And there are new packaging manufacturers who have had found rapid growth by finding a niche sector, such as providing packaging for take away products, particularly fresh sandwiches and bakery products.

So, could these initiatives translate in some way to the pizza outlet, or do they need to? Or are these just trendy gimmicks?

How green is the present pizza packaging – the traditional box etc. What are the values here, and how should the pizza operator respond? Is there a better bio product than the take away box?

Let’s consider the applications of a biodegradable material. It’s most often used as a marketing tool, so you could get very enthusiastic here if you have a bottomless

thereby reducing the amount of food that goes to waste every year. It was also agreed that there was important work to be done in terms of educating the public about the relative sustainability merits of different packaging types.

Commenting after the event, Tri-Star managing director Kevin Curran said there had been agreement among all present at the meeting that the packaging and food industries should co-

budget. Some retailers specify that when a bio package is used in direct contact with food, the bio material must be guaranteed to be from a GM free source. Therefore, it’s a high cost product when measured against a conventional material.

Biodegradability suggests and promotes land fill. The UK’s landfill is close to capacity, but it is okay to drop a bio pack on to your garden compost heap (that is if you have one, and if you can tell the difference between a bio and a non bio package).

Generally, bio-based materials are used to replace plastics – trays, cups, carrier bags etc, and these products are widely available from producers. But in my opinion, the pizza operator would be better to consider the three packaging R rules – reduce, recycle, reuse, before exploring bio-based alternatives to the traditional corrugated pizza box which as it stands is a sustainable, recyclable and cost effective product.

To get at the base reduce route, a typical pizza baker is unlikely to have the time or be able to directly influence the manufacturer of a pizza box to alter a box material, or a box design; he’s just too far down the supply chain. But it is possible to find boxes and alternatives produced from part recycled materials and with less processed white paper and more natural brown paper, or paper substitutes as mentioned.

Be wary though, products which are not main stream may be more expensive to buy. My view is that it will need one of the big pizza take away chains to lead here before the independent operator can exploit this as a realistic option. Nevertheless, it’s always good to keep track of what’s going on.

operate to tackle misunderstandings about the impact of packaging on the environment.

“The industry already does a lot that is not communicated, but that’s probably because a lot of what we do is quite difficult to communicate in a way that’s easy for journalists and the public to fully grasp,” said Kevin Curran.“But that doesn’t mean we should give up. In fact, at the roundtable meeting I sensed a fresh resolve

”

for a concerted effort to work as one to help the media and consumers understand that far from being a problem, packaging can actually play an important role in enhancing the sustainability of the food and beverage industry.”

Made up of like-minded industry professionals who gave up their own free time to attend and commit to resolving the issues that were discussed, it was agreed at the meeting that the Working Group would convene

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packaging

New from Huhtamaki, the ‘mmm…’ design of food to go containers offers strong visual appeal for ‘to go’ customers. again in an effort to take forward some of the ideas discussed.

New product launches Bunzl Catering Supplies have recently launched Metro Cup, a new range of disposable hot cups, featuring exclusive designs never before seen in the UK, say the company. Available as single and double wall cups in two eyecatching, contemporary designs in 8oz, 12oz and 16oz sizes, the Metrocup range also includes rippled cups in white and brown which offer excellent insulating properties, as well as plain white

single wall cups, say Bunzl. The single wall cups are cased in quantities of 1,000, whilst the double wall variety is available in quantities of 600 and 780. The rippled cups can be purchased in cases of 500 and 1,000 and the range is complemented by coffee clutches, supplied in either white or brown.

To help your brand compete successfully, Bunzl Catering Supplies says that it also offerd a ‘print your logo here’ service which enables a brand logo to be printed across a range of disposables (Metro Cup single wall

cups and the rippled cups both come under the service). In addition to the Metro Cup range customers can also utilise this service across a vast array of other Bunzl packaging products from disposables, soup containers, sachets, napkins and clear plastic tumblers, to salad containers, sandwich packaging and take out bags (www.bunzlcatering.co.uk).

In addition, Tri-Star have also launched the PortaTray™, which they describe as a revolutionary new flat-pack, pop-up drinks tray that takes up just half of the space of a traditional pulp tray. Designed to take cups of most sizes and small bottles, the four-cup sustainable kraftboard PortaTray™ splits easily into two two-cup trays, making it the most versatile multi-drink tray available and eliminating the need for businesses to hold two different kinds of drinks tray in stock.

Safe and easy to use, the PortaTray™ can be ‘clicked up’ in seconds by staff and consumers, cutting service and queuing times by up to 25% and helping to guarantee a smooth flow of trade and satisfied customers, claim the

company.

The PortaTray™ grips cups and bottles to ensure stability even at a 45° tilt, reducing the risk of accidents and making it suitable for busy outlets and even drivethrus. It can be branded on all four sides, making it ideal for communicating brand identities and sponsorships.

“The PortaTray™’s space-saving qualities mean logistics, handling and storage costs are reduced to the tune of 50%,” explains Kevin Curran.“By saving on inventory, space, waste and handling costs our customers are able, for the first time, to switch from pulp drinks trays without making a huge dent in their packaging spend. In addition, the PortaTray™ is manufactured in the UK, which translates to fewer transport miles, better service, greater flexibility and faster turn-around.”

Besides offering excellent functional characteristics, the PortaTray™ also meets tough environmental standards, point out Tri-Star, being made from unbleached kraftboard sourced from sustainably managed forests and being re-usable, recyclable

Due to the closure of Watton Produce 18 acre processing facility Auction – Wednesday July 20th 2011 Comprising Briefly: • Urschel slicers/dicers and FAM equipment • Six multihead weighers • Newtech weighers • Twelve form fill and seal machines • Flowrappers • PA and Multivac tray sealers • Vacuum packers • Continuous bag sealers • Box tapers • Metal detectors • Checkweighers • Numerous conveyors • Scales • Lazy susans • Label printers • Pallet racking • Complete cheese grating line with Urschel CC and bagging system - available as a whole line or individual units • Various tote bin hoists • Turbo and Apple depositors • Mixers • Nilma cookers • Sleeving machines • Weigh bridges • Tractor and trailer units • Contents of test kitchen/workshop/canteen • Approx 1000 Lots

For full colour flyer, catalogue and video contact Tel: 01225 874677 Fax: 01225 874306 email: sales@clarke-fussells.co.uk website: www.clarke-fussells.co.uk www.papa.org.uk

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packaging

Solo Cup Europe’s new and stylish looking Creative Carryouts® range.

and biodegradable.

Solo Cup Europe has launched a new range of premium containers called Creative Carryouts®, designed to help outlets make the most of ‘to-go’ meal service and especially suitable for lunch, deli, full meal and snack service.

The Creative Carryouts® selection of containers and lids offers a range of material choices, container sizes and formats and will add style and value to your menu offering. Many items are designed to be ‘straight to table’ and are suitable for hot, cold, chilled and ambient service styles and many are also microwavable.

“These containers are designed for high impact presentation and performance. They are also available in a variety of materials that will reflect your company ethics – if minimizing your operations impact on the planet is high priority then we’ve a Creative Carryouts® range, ECO™ Expressions® that will meet your needs,” says Tony Waters, managing director at Solo Cup Europe.“If you need compartmented deli and snack boxes that won’t fog or leak and are microwavable, we’ve a great selection for you. In fact we’ve a format under this new umbrella that will meet almost every foodservice and take-away requirement.”

Creative Carryouts® include polypropylene for freezer/fridge/heat lamp and

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microwave applications, polystyrene for great clarity and durability and rigidity and PLA base and lid units form sustainable resources (to find out more, visit www.solocupeurope.co.uk).

Huhtamaki (www.foodservice.huhtamaki.co.u k) has introduced a vibrant new stock design to its premium quality disposable paper Food To Go range. The ‘mmm…’ design provides caterers with a contemporary serving solution that guarantees to brighten up takeaway offerings and make them even more appealing customers, say Huhtamaki.

A stylish addition to Huhtamaki’s innovative range of disposable packaging solutions, it has been designed to allow caterers to modernise their presentation and offer their customers a premium takeaway experience for a variety of foods – whether sweet or savoury, hot or cold.

84% of caterers are now serving takeaway food, according to independent research commissioned by Huhtamaki into the role and use of disposable packaging within UK foodservice, and the ‘mmm…’ range has been designed to accommodate everything from freshly prepared soups and other warming food options such as

oriental rice and noodles, and Mediterranean-style pastas. You can even use them to serve snacks and side orders such as olives, coleslaw and potato salad, and for those who serve customers partial to something sweet, the containers can be utilised for confectionery, ice cream and desserts as well, point out Huhtamaki.

Manufactured from paper, these stylish stackable containers offer good hear retention, keeping the contents hotter for longer.

They can also be fitted with tightfitting plastic lids, and for improved convenience to caterers, both the containers and lids are supplied in the same user-friendly combi-pack so as to help optimise kitchen storage space I small outlets.

There are four different sizes available to choose from (8oz, 12oz, 16oz and 32oz), and each size is conveniently printed in a different colour to make the job of selecting the correct container easier for busy outlets (Huhtamaki can also supply food to go containers are also available in plain white, supplied with paper lids).

In partnership with manufacturing partners Pratt Industries and Smurfit-Stone Container Corporation, US-based Ecovention, LLC has now announced the launch of the Roma ‘Serve & Store’ pizza box.

Currently available exclusively through Performance

Foodservice/Roma Food, the new box is based on Ecovention’s patented GreenBox technology.

The Roma ‘Serve & Store’ breaks down into plates and a smaller container for leftovers, eliminating the need for disposable plates and ancillary storage materials like aluminium foil and plastic wrap, with the technology elevating take-out pizza to a new level of convenience and creating an effective source of differentiation for pizzerias, restaurants and chains, claim the company.

The technology utilised has already received an enthusiastic response from both restaurants and consumers after being placed in the spotlight by Ashton Kutcher via a ‘tweet’ to his Twitter followers. Since then, it has been the subject of various articles, blogs and social networking sites worldwide. The company’s demonstration video for the GreenBox technology has already garnered over one million views on YouTube (http://tinyurl.com/ckbawe).

Ecovention, LLC is a design, licensing, manufacturing and subcontract management firm dedicated to improving outmoded, outdated and wasteful food packaging.

Performance Foodservice/Roma Food is part of the Performance Food Group family of distributors, and specialises in broadline distribution and Italian and ItalianAmerican food products, supplying pizzerias and restaurants throughout the US. Pratt Industries is a manufacturer of 100% recycled containerboard, corrugated packaging and display solutions in the US. Smurfit-Stone Container Corporation is a well known, integrated containerboard and corrugated packaging producer and also one of the world’s largest paper recyclers. The company is a member of the Sustainable Forestry Initiative® and conducts its business in compliance with the environmental, health and safety principles of the American Forest & Paper Association.

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franchising

What first time franchisees should be asking franchisors Franchising is rapidly becoming an ever more popular model for structuring multi-store businesses all over the globe, particularly when dealing with a fair degree of processing instore, observes franchisee motivator and sales growth specialist, George Sabados. But when presented by so much choice and opportunity, what questions should a first time franchisee be asking of their potential business partner?

Assessing the opportunity Where in North America over 45 cents of every retail dollar is typically spent in a franchise business, other countries have a long way to go before their percentage of every pound, euro or yen matches that. In short, we have a long way to go before franchise chains saturate our markets, and that’s why there are many great opportunities out there for a prospective franchisee.

Franchising offers many advantages for both franchisor and franchisee. From the perspective of the franchisor, franchising decentralises the ownership of stores whilst tying in the franchisees to a regulated system – one still ‘controlled’ by the franchisor. Such an arrangement shifts the majority of the risks and costs associated with owning a number of retail stores, whilst still providing healthy returns in the form of royalties or margin on product to the franchisor. Franchising allows the franchisor scalability and potential efficiencies unimaginable as a group of company owned stores.

For the franchisee, particularly a first time franchisee, a franchise model provides the ‘safety’ a first time retailer desires when making the considerable move from a paid job to business owner. The theory goes that the considerable accumulated knowledge – the skills and systems - provided for by the franchisor limits the possibility of failure. There is no doubt that there is a greater chance of success as a first time franchisee rather than as a first time

pizzapasta AND ITALIAN FOOD

independent business owner.

And paying a royalty to the franchisor for a greater chance of success for many is worth paying if the alternative is failure.

But, there’s always a but.

Franchising councils, associations and businesses all over the world try their hardest to ‘sell’ the dream that anyone can be successful as a franchisee.

However, no business is easy, not even a franchise business. For many, the ‘dream’ of owning a franchise has simply replaced one hateful job with another, whereas for the fortunate (or more aggressive) franchising can bring unimaginable success.

Therefore, before anyone jumps into the world franchising thinking that they are virtually guaranteed success, there are some vital questions which I would suggest potential franchisees must ask a franchisor before they part with their hard earned cash. The onus is on the individual to conduct a proper due diligence prior to handing over their cash. My experience has proven that most potential franchisees are so keen to get into a business that they rarely adequately cover any due diligence. Caveat emptor (‘buyer beware’) should always be top of mind, and there can only be one person to blame if things go awry.

As a result of my dealings with a great number of franchise systems and franchisees, I have evolved a list of questions that I believe can assist a potential franchisee to tease out the good, the bad and the ugly of any franchise chain. These questions are designed to lay bare the

Australian, George Sabados, is a well respected franchisee motivator and sales growth specialist, having worked around the world with more than 1000 franchise businesses over the last 11 years. His personal experience, skills and track record lies in an ability to identify the simple steps that franchisees (and small business owners for that matter) should take in order to create instant, rapid and sustained sales growth (30 to 40% sales growth in the first month has been a typical result for many clients, he reports george@gsroasting.com). current situation a chain finds itself in, as well as its likelihood of providing success for the majority of its franchisees in the short term into the long term.

I have observed that rock solid franchisors 100% behind their franchise have little problem answering these

questions. I have also observed a number of franchisor flake out and become nervous simply because they have rarely encountered potential franchisees asking such questions (as well as because the answers did not paint such a rosy picture of their franchise system).

We are after the ‘sausage, not the sizzle’. And whilst I have limited my questions to what I think are the most important the following is by no means an extensive list.

Is this franchise a royalty system or otherwise?

A royalty system is rather straightforward to understand since a percentage is charged to the franchisee as a cost of being part of the system. Sometimes though, the franchise model makes its money solely on a margin charged on top of all approved product sold to franchisees – so they advertise a ‘no royalty’ system. Oftentimes, franchise groups make money both ends of the spectrum – charging franchisees a royalty, and asking rebates from suppliers. These rebates come from the power of group purchasing, and it has been my experience that few franchisors pass on this saving as a result of being part of a network of buyers. I have also observed the great lengths some franchise groups have gone to in order to keep them at arms length from any accusation of double or even triple dipping on franchisees – behaviour which throws up all sorts of moral and ethical issues, not least of which is a matter of trust.

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franchising How many stores do you currently have?

The answer here has a bearing on timing in the market for the franchisee. Too few stores and the system has not really been proven and has a greater chance of failure due to the ‘hump’ of expansion costs at around the 20-30 store mark. Too many, and there is a chance that the market has seen enough of that franchise, where future growth will come at the expense of competing against existing franchisees (i.e. two or more stores in the same local market).

Every time a franchisor puts a store on the ground they get their royalty or margin on product regardless of the ‘trauma’ caused to the franchisees. Then there is the question of what impact being too early or too late will have on the franchisees return on investment prospects. In other words, how profitable the model is likely to be for the duration of time the potential franchisee remains in the system. This issue will be answered in more detail further on.

Describe your market segment.

Has it been growing or diminishing?

Whilst it is true that many businesses have grown in a diminishing market, it may not be true for the first time franchisee.

Diminishing markets have either been superseded, such as the video/DVD rental market, or have been languishing in peak saturation for some time. Either way, only shrewder, nimble and more experienced operators tend to squeeze more out of what’s left in these markets. As a first time operator, as a less nimble franchisee without any previous experience you would be advised to avoid such markets.

The case of a prospective franchisor, the last five years along with the next five you gather from your own research should give you a good snapshot of the market segment.

What is your point of difference (POD) in this segment? Why should a prospect consider your system?

What is it that defines this system in the minds of consumers? What

is it that they think of this system? Whilst it is important to hear what the franchisor and his/her marketing people think, what is more important is what the consumer thinks. The best answers lie in the local markets a prospective franchisee wishes to open up in. A little money spent on consumer surveys can save hundreds of thousands and many months of heartache.

What level of investment is expected of a prospective franchisee? Are these allinclusive costs (i.e. turn-key) or are they only to lock up stage?

There are franchise systems out there that do not hand over to you a completely finished, and fully stocked, business for the money you pay. I have observed as much as 20% more being paid out by first time franchisees simply to get the business up to opening standard. Their disappointment was palpable since they believed they were buying a finished product –and it also set an unhealthy tone to their relationship with the franchisor.

What percentage return on investment (ROI) could a new franchisee reasonably expect?

At this point, some franchisors become ‘cagey’. Most are reluctant to commit to a set percentage or figure because they believe that nothing in life is certain, and if they do quote a prospective franchisee a figure and it is not realised then they open themselves up to prosecution. And that is true. For my mind though, it is a mark of confidence in the system the franchisor has created when they can confidently quote you a ROI without fear or favour, and site many examples amongst recent sales of franchisee stores.

Remember, a healthy franchise system and a franchisor genuinely committed to the success of their franchisees does not live in fear of being sued.

Describe the support systems that are in place to assist franchisees to be successful.

A healthy, well structured franchise system that the franchisor gave a lot of thought to has a detailed system of

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franchising training, support, audits, and highly skilled staff – all for the benefit of franchisees businesses.

On the other hand, I have observed many wannabe franchise systems kick off simply because the owner of a successful single business woke up one day and thought that turning their business into a franchise was a sure fire ticket to making money. These had little, or no, systems in place, little or no operations support staff, and little to no idea!

Franchising is a marriage, or partnership, and is a balance of benefits and sharing. A great franchisor realises that new franchisees are entering a family based on trust and goodwill for all. It is a long term relationship built for the long haul of the system – and they know there is no such thing as a ‘fast buck’. A good and solid franchise system costs the franchisor almost as much as they generate in revenue from royalties, but good franchisors understand that by having the right elements in place to ensure the success and continued sales growth of its franchisees will reap enormous profits in the long run.

Other related questions to ask here are what is the induction process, what is the new franchisee-training schedule (and how much does it cost?) and what ongoing training is available?

What are the criteria you use to choose your area managers/ business development managers etc? What salary range do they get paid?

There is a well-known axiom that states ‘pay peanuts, get monkeys.’ More often than not I have been abhorred by the relentless pursuit amongst franchisors to acquire operations staff at the cheapest possible cost to the business. It seemed illogical to me that they be considered a cost rather than an investment in the welfare and success of their franchisees.

Furthermore, these operations staff were mostly comprised of committed employees without any, let alone successful, franchise or independent operations management/ownership.

Anyone who accepts bottom

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dollar on a salary is not the kind of person to help a franchisee be successful in business – it just defies logic. So, other related questions to ask here are what background do you source from, what is their induction process, what kind of training do they undergo, how have they contributed to franchisee success, can you cite recent examples, can I speak with your area managers/business development managers responsible and can I speak with the recipient franchisees?

Suppliers – does the franchise company own them? Are you supplied exclusive products or are they freely available to the rest of the market?

The answers here have a bearing on the uniqueness of the brand or franchise system. A prospective franchisee must satisfy themselves that there is enough of a unique story in the system worth investing in. If, on the other hand, there is no exclusivity of supply to the franchise chain, is there enough of a compelling story in the rest of the system to warrant a hefty investment and ongoing royalty payments when the operation next door can easily access the same products?

Owning the supply chain adds value to a franchise system.

It also allows them to make a profit on the way through to the franchisee – which as I stated earlier can throw up moral and ethical issues relating to proper code of conduct by franchisors.

Again, this is something a prospective franchisee must carefully weigh up in their mind.

How is the brand going? Am I free to speak to your franchisees?

My years of experience have taught me that rarely does the franchisor story match with the franchisee stories. It’s all well and good to fall for the ‘smoke and mirrors’ of clever marketing at Franchise HQ, it’s quite another to get a grip of the real story unfolding on the ground at the many outlets. Existing franchisees are your best barometer of how a franchise chain is fairing – and I haven’t met a franchisee yet who isn’t keen to unburden

themselves if they are unhappy!

Well worth the investment in time and travel.

Is your brand accredited by a bank?

Franchise groups hunger for accreditation by a leading bank for it means that any prospective applicant for a store will find less of a requirement for security against the business loan. To become accredited is no mean feat. It means that the franchise system survived the scrutiny of a reputable bank, which ultimately signed off on it as a ‘safe’ bet.

Their due diligence of the franchise system is a detailed financial analysis, one which is far better than anything a prospective franchisee can perform, and proves in large part that there is a solid nature to this particular franchise chain. A question well worth asking!

How many stores, as a percentage of overall stores, are company owned? Has this percentage been growing over the life of the chain, diminishing or remained static?

Apparently the story goes that franchising almost guarantees success. Statistics are reeled off that most independent businesses fail in their first three years whereas franchise stores have an 80 or 90% survival rate in their first three years. That is true in most cases.

What they don’t tell you though is that in some chains many franchisees go broke and that head offices take over the management of these stores to prevent them being listed as having failed. In time these stores are sold to other prospective franchisees at ‘bargain basement’ prices – so there can be a good deal in the offing if a prospective franchisee has the skill to see that the previous franchisee was at fault, not the store location etc.

An increasing failure rate amongst franchisees is reflected in an increasing percentage of company owned stores. The reasons for increasing failure are varied, but all come back to the integral strength of the franchise model and whether the level of net returns to franchisees is

sustainable.

Don’t be misled by quoted store number growth. A chain growing from 300 to 500 stores benefits the franchisor since it increases the amount of product sold, or the royalty base back to head office. If you pay close attention to the way most franchise chains advertise their success, they brag about the number of stores that come on line every year, and the total number of stores each year.

From a potential franchisee’s perspective, the most important statistic is Like Store Growth (LSG) –which only relates to stores that have been in the chain for 13 months or more.

LSG rankings list all stores from highest to lowest growth in sales this month, compare to the same month last year. The percentage of stores in positive growth to total number of stores will give a potential franchisee a true pulse of the chain. Too many stores in negative territory and there is cause for concern. Be warned that sales growth can occur through price increases in main line products, and that organic growth of any business is similar to the benchmark set for that industry the chain finds itself in.

So, you want to see LSG exceeding percentages attributed to sales growth or organic growth for that industry.

There you have my simple list!

“You must be joking, right?” I hear you saying. Unfortunately I am not. There are many more questions and details to pore over if you want to be part of something big, with great potential and destined to go somewhere. The road to successful franchising is a litany of failed franchise groups who just could not overcome the huge obstacles to growth – whether mental, physical or spiritual. As a prospective franchisee, it is your job to dissect the franchise business you want to be part of and to weigh up the best possible chances for your success. The last thing I would wish on anyone is to throw all their savings on a horse at the races. Unfortunately, I see a great many first time franchisees doing exactly that when they shop around for a franchise to make them rich. Don’t let it be you.

June 2011

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profile

Artisan operators Ponti’s is a long established chain of cafés and restaurants that originally started out back in 1963 in London with a single café.

Most recently, they have re-launched their Oxford Circus restaurant after refurbishment and the creation of a new menu which has set out to place far greater emphasis on provenance and authenticity in order to not only give diners a genuine Italian experience, but no doubt make their rivals sit up and take notice.

Brand development Currently there are a total of 17 Ponti's restaurants to be found in and around London, 15 of which are located in airports, shopping centres and the City of London. It was three years ago when Ponti’s briefed design company, Mystery, to help revamp their brand identity and interior design, a process which led to the creation of another brand. The designers identified an opportunity to reposition the original brand as Ponti’s Italian Kitchen and, for high turnover sites such as airports, it created a new ‘express’ dining concept under the name of Caffé Italia.

In line with the service and product offering, Mystery styled Ponti’s Italian Kitchen by contrasting regional home cooking with a touch of 60’s London to reflect the ‘family run since 1963’ heritage. In contrast, everything about Caffé Italia was inspired by a metropolitan attitude and iconic Italian design such as that of Ferarri and Fendi (the first Caffé Italia opened in Milton Keynes in October 2009).

Having established two distinct brand positionings Mystery then created an entirely new font, logo, menus, signage, 42

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packaging and staff uniform for each and so the first Ponti’s Italian Kitchen opened as a small test site in Duke St, W1, while work began on the flagship site in Oxford Circus.

Good provenance Stefano Ispani, who reveals that he admires the US restaurant group, Houstons Restaurants, and also has his eye on expanding the Ponti’s portfolio of brands still further, is the CEO of Ponti’s.

Having carried out a SWAT analysis on the business in order to better identify how they compete, and how they differ from the competition, he says that he soon realised that their points of difference were their family heritage and emphasis on provenance – attributes which very few similar, but often much bigger, chains can actually truly lay claim too and pull off quite so successfully. Latterly, the company has worked with Elliot Marketing on shaping the latest changes that have now been rolled out at the Oxford Circus site.

With Stefano Ispani’s family originally having come from Piacenza in the Emilia Romagna region of Italy - a region famed for its cheeses, speciality meats

At Ponti’s Italian Kitchen, the focus is on fresh, authentic ingredients served in an open, theatre-style kitchen.

and wines - the latest menu in the new look Ponti’s Italian Kitchen concentrates on, and reflects, this, with an emphasis on fresh, nonfrozen ingredients and freshlymade dishes. So careful and select has been the sourcing of the various menu’s simple and impressive items that diners could well be forgiven for thinking that they are indeed dining in Italy.

For example, several of the dishes are denoted with a DOP status of authenticity. Specially imported produce used in the restaurant from the Emilia Romagna region features salame felino, prosciutto crudo (Parma ham), Parmigiano Reggiano, Italian green olives, mozzarella di buffala, mortadella, coppa ham, tortelli (individually hand-made in Piacenza), pancetta, Pinot Nero,

Quattro Valli (red wine), Sauvignon and Il Poggliarello (white wine). Pictures of the various producers can also be found on the walls.

“I would describe us as being artisan operators,” says Stefano Ispani, whose business is in the position of being finance based as opposed to equity based.“We are definitely operator led as opposed to accountant led. When we looked at our business, we decided that we could out serve the competition, as well as out cook the competition, and so we set about creating a funky, open interior that’s like being in an Italian kitchen and where customers can find good Italian food and good basic ingredients, all with good provenance.”

Needless to say, Ponti’s staff are carefully selected and trained.

The company also has a restaurant in Piacenza, the executive chef of which comes over to work with them and help June 2011

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profile

Left, affettato misto (a selection of mixed Italian cured meats, cheese and olives), centre, the Italian Kitchen Burger and right, Tortelli Piacentini.

advise. It is such input and dedication which Ponti’s feel helps to leave a lasting impression of good service, good food quality and a good environment with their customers.

Authentic experience As a celebration of 18th century Italian character, Ponti’s Pinot Nero, Quattro Valli - a light, easy red from Emilia Romagna with a hint of berries - is served in the traditional, authentic and fun way, namely in a scodella (a bowl with no handles). The open style kitchen with its wood fired oven also helps to create a sense of theatre, and there are dramatic displays of the various speciality meats suspended from meat hooks, surrounded by platters of large creamy balls of mozzarella di buffala, fresh green Italian olives on ice, punnets of juicy vine ripened cherry tomatoes, fresh focaccia, Altamura bread and

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crisp bread from Italy.

The Italian custom for sharing platters – a trend that is now growing in popularity over here too - is mirrored in the antipasti selection served on olive wood boards, and featuring such delights as affettato misto (a selection of mixed Italian cured meats consisting of salame felino, mortadella, coppa, prosciutto crudo, vine ripened cherry tomatoes, balsamic glazed Parmigiano Reggiano matured for 24 months, and fresh green Italian olives served with oven baked flat bread).

Traditional dishes consist of lasagne al forno, made using the family recipe originating from the hills of Monastero and tortelli piacentini (individually handmade in Piacenza, the home town of the family) - the parcels are filled with spinach and ricotta, lightly drizzled with butter and topped with crispy sage and Parmigiano Reggiano.

A really nice touch to the menu, and the Italian experience, is the opportunity to take part in the Scuola Pizza, where customers can learn with a friend or in a group how to make real Italian pizza.

breast of grilled chicken, crispy pancetta, little gem lettuce, anchovies, parmesan and Caesar dressing with home-made thin focaccia croutes.

“My family has always been passionate about our roots and the provenance of our food. That passion has filtered its way down through my team, many of whom are Italian and form part of La Famiglia,” adds Stefano Ispani.

“We felt the time had come to

showcase our commitment to the great food of Emilia Romagna. We eat with our eyes and the refurbishment of our Oxford Circus restaurant, together with the introduction of our new menu, we hope will provide customers with that genuine Italian experience, whilst positioning Ponti’s Italian Kitchen as the place to go for exceptional food from the Emilia Romagna region.”

Modern twist However, acknowledge Ponti’s, with tradition also comes change, and so diners are also able to find a ‘new generation’ twist on the classics, such as the Italian Kitchen Burger which features award winning 100% Scotch beef 9oz burger, char-grilled, and served with roasted tomato relish, crisp oak leaf lettuce, beef steak tomato, mayonnaise, provolone cheese and pancetta on a handmade Italian roll served with thick cut chips.

The lighter option to this twist comes in the form of insalata Cesare con pollo – a chicken Caesar salad served with sliced 43

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pizza my world

A Pizza My World Claudia Galetta is trade sector development manager for Lavazza UK. Having left Italy in 1998 she now works to promote her homeland’s favourite coffee across the UK. Claudia’s role at Lavazza UK has allowed her to develop her talents for project and product management, as well as dipping a toe in the purchasing and sales side of the business. And the fact that she gets to do all this working for Italy’s favourite coffee roaster is the cherry on top of the cake, she says. Claudia is Italian through and through, but 12 years in England has certainly had an effect on her day to day life. In fact, these days she’ll even drink a latte after 10.30am!

7.00am

3.00pm

7.00am I usually wake up before the alarm goes off but no matter what time I wake up I stay in bed until the end of the news to make sure I’m up to speed on the latest food prices and food and drink trends. I make sure I’m out of the door by 8am on the dot. My hometown, Varese, is very close to the Swiss border so I guess I absorbed some Swiss timekeeping from there! It’s also not far from Turin, where Lavazza is based.

8.00am 8.00am I am heading to the Lavazza UK Headquarters in Uxbridge today for the second full team meeting about Wimbledon, which Lavazza is sponsoring for the first time this year. We’ve got half a dozen colleagues from Italy flying in so it’s set to be a very productive meeting. I travel in by tube and it’s always quiet leaving central London in the morning, so I take the opportunity to sit down and read my book. Today’s choice is Onward by Starbucks CEO. Howard Schultz - I’m very lucky that I can count reading something so enjoyable and inspirational as part of my job.

3.00pm Heading straight to Galvin La Chapelle, I meet Lavazza’s creative designer there first to discuss new promotional activity over a vino in the sun. Next it’s time to get some feedback from Jeff Galvin himself.

It’s all good news. He reports that all the Lavazza coffees were served perfectly at yesterday’s prestigious 50 Best Restaurants award lunch.

5.00pm

Claudia Galetta (far right) with Sara Peirone, Top Gastronomy, Lavazza HQ (left) and Massimo Bottura, Osteria Francecana (centre) attending the Fifty Best Restaurants Awards, which is sponsored by Lavazza.

projects and priorities before we both head back to our desks and get started.

10.00am 10.00am I have 40 minutes to go through my emails, update my ‘to do’ list and prepare for my meeting. 10 minutes before the meeting starts it’s time to go and have my second coffee of the day and check in with the rest of the team before the meeting gets underway.

while standing at an espresso bar; I guess it’s ingrained in me.

1.00pm

1.00pm As I head off to central London, I use the journey to make a number of ‘phone calls and catch up with emails. I’ve got back to back meetings this afternoon starting at Hard Rock Calling, whose VIP Lounge Lavazza sponsors, and finishing with a debrief following the recent 50 Best Restaurant Awards at Galvin La Chapelle.

12.00pm 9.00am 9.00am Upon arriving at the office, my first priority is to have a coffee. I like to be the first person in our high tech, in-house training centre in the morning as I get to choose the blend that goes in the grinder, and today’s choice is Lavazza Super Crema. I’m joined by a colleague and we take advantage of the rare calm to discuss our key 44

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Noon The meeting went well. Plans are really starting to take shape now it all looks very exciting. I have a quick bite to eat in the kitchen.

This usually involves being laughed at by my colleagues because I often eat standing up.

Usually this is because I don’t have time to sit down, but it might have something to do with the Italian tradition of downing an espresso

5.00pm 5pm is ‘phone hour so I’m on the phone with our PR agency Lawson Dodd, as making them aware of positive feedback is always great for PR. My last phone call of the day is to Slow Food UK, who we worked with on 50 Best.

Now that I’ve delivered all of the feedback we can start looking forward to the next big project.

6.00pm

6.00pm Time to let my hair down and enjoy an evening out. I’m meeting a friend on Marylebone High Street, London for an aperitif, and we are going to Santore’ for dinner which is so good, it’s like being back in Italy for a couple hours!

2.00pm 2.00pm This year’s Hard Rock Calling festival in Hyde Park is even bigger than usual as its Hard Rock’s 40th anniversary, so we’re working up something completely different for this year.

After a very productive meeting I’m straight on the ‘phone with the designers to get the ball rolling for this year’s dynamic new look.

11.00pm

11.00pm Went for a last drink after dinner but I’m glad to be home now. I checked my email while on the tube so now I have an hour or two to unwind before bed time.

My flat is TV and internet free, so I use the calm space to just put some nice music on and put my feet up.

June 2011

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

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

The Pizza Pasta & Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB Telephone: 01291 636335 or email kevin@jandmgroup.co.uk REGISTERED SUPPLIERS 999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 / Fax: 01708 555022 sales@999pizzatoppings.com Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 / Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk Bakkavor Pizza Forward Drive, Christchurch Avenue, Harrow, Middlesex, HA3 8NT Contact: Soum Ghosal Tel: 0208 4242666 / Fax: 0208 4200606 soum.ghosal@bakkavor.co.uk www.bakkavor.co.uk BD Foods Ltd 68 Castleham Road, Castleham Industrial Estate, St. Leonards-on-Sea, East Sussex TN38 9NU Contact: John Davis Tel: 01424 853000 john@bdfoods.co.uk www.bdfoods.co.uk

Bel UK Ltd Suite 1, 2nd Floor, 160 London Road, Sevenoaks, Kent TN13 1BT Contact: Camilla Deane Tel: 0333 900 2020 Fax: 01732 467596 cdeane@groupe-bel.com www.bel-uk.co.uk www.bel-foodservice.co.uk Benier UK 56 Alston Drive, Bradwell, Abbey, Milton Keynes MK13 9HB Contact: David Marsh Tel: 01908 312333 / Fax: 01908 311481 www.benier.co.uk sales@benier.co.uk

www.papa.org.uk

Casa Julia PLC 11 Springwood Drive, Braintree, Essex CM7 2YN Contact: Vincenzo Santomauro Tel: 01376 320269 / Fax: 01376 349436 info@casajulia.co.uk Cater-Bake UK South Boundary Road, Knowsley Industrial Park, Merseyside, Liverpool, L33 7RR Contact: Mark Hutchings Tel: 0151 548 5818 / Fax: 0151 548 5835 www.cater-bake.co.uk sales@cater-bake.co.uk C K Food Processing Limited 70 Northumberland Avenue Hull, East Yorkshire, HU2 0JB Contact: Omar Bhamji Tel: 0845 053 5648 / Fax: 0845 053 5649 Info@ck-foods.com www.ck-foods.com 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

Dairygold Food Ingredients UK Lancaster Fields, Crewe Gate Farm Industrial Estate, Crewe, CW1 6FU Contact: Mr Matt Lawton Tel: 0870 766 9563 Fax: 01270 530 726 sales@dairygoldingredients.co.uk DeCecco UK Ltd 1 Kimbell Mews, Humfrey Lane Boughton, Northampton, NN2 8XB Contact: Stephen Barlow Tel: 01604 820022 / Fax: 01604 820033 sales@dececco.org.uk www.dececco.com

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

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

Equipline Ltd Ashley House, Ashley Road, Uxbridge Middlesex UB8 2GA Contact: Dena Elderfield Tel: 01895 272 236 / Fax: 01895 256 360 dena@equipline.co.uk www.equipline.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 Giovanni Rana (UK) Ltd 6 Valentine Place, London SE1 8QH Contact: Stephen Hull Tel: 0207 921 9550 shull@giovannirana.co.uk Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: David Cruddos Tel: 01606 810900 / Fax: 01606 48680 Heineken UK Ltd 2-4 Broadway Park, Gyle, Edinburgh EH12 9JZ Contact: James Woodman Tel: 07884 113534 james.woodman@heineken.co.uk Hugall Services Limited Unit 16 Bessemer Park 250 Milkwood Road, Herne Hill, London, SE24 0HG Contact: Mr Robin Usher Tel: 0207 738 6104 / Fax: 0207 738 3994 robin@hugallservices.co.uk Integer Computers 167 Heywood Road, Prestwich, Manchester, M25 1LB Contact: Geoff Whittle Tel: 0161 7987307 / Fax: 0161 7733151 geoff@integeruk.com www.integeruk.com Jestic Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 0845 5048050 Fax: 0845 5048051 Email: info@jestic.net www.jestic.co.uk

Kingdom Cheese Co. Glenfield Industrial Estate, Cowdenbeath, Fife KY4 9HT Contact: Phil Morgan Tel: 01383 610114 / Fax: 01383 610526 phil@kingdomcheese.com www.kingdomcheese.com Kiren Foods Unit 3 Small Bridge Industrial Park Riverside Drive, Rochdale Lancashire OL16 2SH Contact: Mr Nazir Mackmood Tel:01706 526732 / Fax: 01706 869749 nazir@kirenfoods.com La Pizza Company Ltd Units 25-26, Holmbush Industrial Estate, Holmbush Way, Midhurst, West Sussex GU29 9HX Contact: Chris Dickinson Tel: 01730 811490 / Fax: 01730 811491 chris.dickinson@lapizzacompany.com Contact: Richard Jansen Richard.jansen@lapizzacompany.com www.lapizzacompany.com Leathams Ltd 2 Rollins Street, London SE15 1EW Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com M&Q Plastic Products Inc 7 Gartree Court, Melton Mowbray, Leicestershire LE13 ORF Contact: Edwin Shufflebotham Tel: 01664 568064 edwin@pansaver.com

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

Meadow Cheese Co. Limited Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Robert Kennedy Tel: 01531 631300 / Fax: 01531 631300 robert.kennedy@meadowcheese.co.uk www.meadowcheese.co.uk Minster Fine Foods Limited 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 45

P&PJune11_p45-48_Layout 1 10/06/2011 16:28 Page 46

classifieds Pasta King (UK) Ltd Plantation House, Milber Trading Estate, Newton Abbot, Devon TQ12 4SG Contact: Lesley Treeby Tel: 0800 458 7898 / Fax: 01626 334481 www.pastaking.co.uk lt@pastaking.co.uk Pasta Reale Ltd Pasta Reale House, Fleming Way, Crawley, West Sussex RH10 9JW Contact: Chris Redman Tel: 01293 649700 / Fax: 01293 649741 pasta@pastareale.com www.pastareale.com Pizza Direct UK Ltd Unit 2, Nile Street, Bolton BL3 6BW Tel: 01204 382800 Contact: Hamid Naraghi info@pizzadirect.com Pizza Plus Foodservice Elliott Street, Preston PR1 7XN Tel: 01772 897 696 / Fax: 01772 252 808 Contact: Chris Smith chris@pizzaplusfs.co.uk Contact: Chris Smith cathy@pizzaplusfs.co.uk Saputo Cheese (UK) Ltd The Creamery, Aberarad Newcastle Emlyn, Carmarthenshire, SA38 9QD Tel: 01239 710424 / Fax: 01239 711843 www.saputo.com

ServEquip Ltd 214 Purley Way, Croydon, Surrey CR0 4XG Contact: Diane Bowker Tel: 0208 6868855 / Fax: 0208 6817509 info@servequip.co.uk www.servequip.co.uk Southern Salads Ltd. Cannon Bridge, Cannon Lane, Tonbrige TN9 1PP Contact: Andrew Boakes Tel: 01732 362444 Fax: 01732 361919 andrew@southernsalads.co.uk Stateside Foods Ltd 31 – 34 Great Bank Road, Wingate Industrial Park, Westhoughton Bolton BL5 3XU Contact: Ian Kent Tel: 01942 841200 / Fax: 01942 841201 sales@stateside-foods.co.uk www.stateside-foods.co.uk The Fresh Pasta Company Compass House, Merthyr Tydfil Industrial Park, Merthyr Tydfil CF48 4DR Contact: Sole Nasi Tel: 0845 603 7746 pasta@thefreshpastacompany.com www.thefreshpastacompany.com The Pizza Factory Gateside Road, Queens Drive Industrial Estate, Nottingham NG2 1LT Contact: Louise Waterfield Tel: 0115 983333 Fax: 0113 3900211 louise.waterfield@northernfoods.com

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

Whitco Catering & Bakery Equipment Limited Cottingham Way, Thrapston Northamptonshire, Kettering NN14 3EP Contact: Sophie Whitaker Tel: 01832 737210 / Fax: 01832 734433 sales@whitcoltd.com Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Alan Ribakovs Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk

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index of products ANCHOVIES Donatantonio Ltd Martin Mathew & Co BACON (PRE-COOKED) Leathams PLC Minster Fine Foods BEERS C Carnevale Casa Julia PLC Heineken UK Ltd BEVERAGES C Carnevale BEVERAGE SYSTEMS C Carnevale Whitco Catering & Bakery Equipment Ltd BREAD, BUNS & ROLLS Montana Bakery CAPERS Donatantonio Ltd Martin Mathew & Co CASH REGISTERS Whitco Catering & Bakery Equipment Ltd CHARGRILLED VEGETABLES Eurilait Ltd Leathams PLC CHEESE Bel UK C Carnevale C K Food (Processing) Ltd Dairygold Ingredients UK Eurilait Ltd Glanbia Cheese Ltd GRH Food Company Ltd Kingdom Cheese Co Meadow Cheese Co Ltd Saputo Stateside Foods Ltd Vion Pizza CHEESE (ITALIAN) Leathams PLC CHEESE (MOZZARELLA) C Carnevale Eurilait Ltd Glanbia Cheese Ltd Kingdom Cheese Co CHEESE (PARMESAN) Leathams PLC COFFEE C Carnevale COFFEE EQUIPMENT Whitco Catering & Bakery Equipment Ltd

COMPUTERS Integer Computers COMPUTER DELIVERY MANAGEMENT SYSTEMS Integer Computers COMPUTER SOFTWARE Integer Computers CONCENTRATES Allied Mills C K Food (Processing) Ltd DELIVERY BAGS/POUCHES Cooktec Whitco Catering & Bakery Equipment Ltd DESSERTS Meadow Cheese Co Ltd DISH/GLASS WASHERS Whitco Catering & Bakery Equipment Ltd DISPLAY EQUIPMENT Equipline Ltd Whitco Catering & Bakery Equipment Ltd DISPOSABLES M&Q Plastic Products Inc DOUGHBALLS La Pizza Company Ltd Montana Bakery Pizza Plus Foodservice Stateside Foods Ltd DOUGH MIXERS Cater-Bake UK Jestic Whitco Catering & Bakery Equipment Ltd DOUGH PREP EQUIPMENT Cater-Bake UK C Carnevale Jestic Whitco Catering & Bakery Equipment Ltd Vion Pizza DOUGH ROLLERS Cater-Bake UK DRINK SUPPLIERS - SOFT C Carnevale EQUIPMENT SERVICING Equipline Ltd Hugall Services Ltd Whitco Catering & Bakery Equipment Ltd FLOUR Allied Mills

The Pizza Pasta & Italian Food Association is the trade body representing

C Carnevale DeCecco UK Ltd Whitworth Bros Limited FLOUR (PIZZA) Allied Mills; Casa Julia PLC Whitworth Bros Limited FOOD SUPPLIER Stateside Foods Ltd FRUIT (CANNED) C Carnevale Martin Mathew & Co GARLIC BREAD La Pizza Company Ltd Montana Bakery Stateside Foods Ltd GARLIC SPREAD/MIXES Stateside Foods Ltd HAM Stateside Foods Ltd Minster Fine Foods HAM (PARMA) Leathams PLC Minster Fine Foods HERBS & SPICES C Carnevale HOLDING OVENS Benier UK Equipline Ltd Whitco Catering & Bakery Equipment Ltd HOT BOXES Whitco Catering & Bakery Equipment Ltd ICINGS Allied Mills IMPROVERS Allied Mills ITALIAN BEERS C Carnevale Heineken UK Ltd Salvo CFS MAYONNAISE/DRESSING BD Foods Leathams PLC MEAT C K Food (Processing) Ltd Minster Fine Foods MEATS HALAL Minster Fine Foods MEATS (ITALIAN) Leathams Plc Minster Fine Foods MIXES C Carnevale

Whitco Catering & Bakery Equipment Ltd OILS BD Foods C Carnevale OLIVE OIL BD Foods DeCecco UK Ltd Donatantonio Ltd Leathams PLC Martin Mathew & Co OLIVES Donatantonio Ltd Leathams PLC Martin Mathew & Co PACKAGING M&Q Plastic Products Inc PARMESAN Donatantonio Ltd PASTA COOKERS Whitco Catering & Bakery Equipment Ltd PASTA C Carnevale DeCecco UK Ltd Donatantonio Ltd Giovanni Rana (UK) Ltd Martin Mathew & Co The Fresh Pasta Company PASTA (FRESH) Pasta Reale The Fresh Pasta Company PASTA PRODUCTS (PREPARED) C Carnevale PASTA SAUCES BD Foods DeCecco UK Ltd Giovanni Rana (UK) Ltd Pasta King (UK) Ltd Pasta Reale PEPPERONI Minster Fine Foods PESTO BD Foods Donatantonio Ltd Leathams PLC Martin Mathew & Co PINEAPPLE Martin Mathew & Co PIZZA (PREPARED-CHILLED) Bakkavor Pizza The Pizza Factory Vion Pizza

PIZZA (PREPARED FROZEN) Stateside Foods Ltd Pasta Reale Ltd Pizza Plus Foodservice The Pizza Factory Vion Pizza PIZZA ACCESSORIES La Pizza Company Ltd Pizza Plus Foodservice Vion Pizza PIZZA CRUSTS/BASES La Pizza Company Ltd Montana Bakery Pizza Plus Foodservice Stateside Foods Ltd Vion Pizza PIZZA DISPLAY RACKS Vion Pizza PIZZA FORMERS Cooktec Whitco Catering & Bakery Equipment Ltd PIZZA MAKING SYSTEMS Benier UK Cater-Bake UK Jestic Servequip Vion Pizza Whitco Catering & Bakery Equipment Ltd PIZZA OVENS Equipline Ltd Hugall Services Jestic Pizza Plus Whitco Catering & Bakery Equipment Ltd PIZZA POUCHES Cooktec Jestic Whitco Catering & Bakery Equipment Ltd PIZZA SAUCES BD Foods C Carnevale Donatantonio Ltd Martin Mathew & Co Pizza Plus Foodservice Stateside Foods Ltd Vion Pizza PIZZA TOPPINGS (FISH) BD Foods C Carnevale; Martin Mathew & Co Vion Pizza PIZZA TOPPINGS (MEAT) C Carnevale Martin Mathew & Co

Pizza Plus Foodservice Minster Fine Foods Stateside Foods Ltd Vion Pizza PIZZA TOPPINGS (VEG) C Carnevale Southern Salads Vion Pizza PREMIXES (BREAD) Allied Mills PREMIXES (CAKES) Allied Mills PREPARATION COUNTERS Whitco Catering & Bakery Equipment Ltd PROVERS / RETARDERS Whitco Catering & Bakery Equipment Ltd READY MEALS Giovanni Rana (UK) Ltd REFRIGERATION EQUIPMENT Equipline Ltd Whitco Catering & Bakery Equipment Ltd SALAD COUNTERS Whitco Catering & Bakery Equipment Ltd SALAMIS Leathams PLC SERVERY EQUIPMENT Pasta King (UK) Ltd Whitco Catering & Bakery Equipment Ltd SUNBLUSH®. TOMATOES Leathams PLC SUNDRIED TOMATOES Donatantonio Ltd Leathams PLC Martin Mathew & Co SWEETCORN Martin Mathew & Co TOMATOES (CANNED) Casa Julia PLC DeCecco UK Ltd Martin Mathew & Co TUNA Leathams PLC Martin Mathew & Co WEIGHING EQUIPMENT Whitco Catering & Bakery Equipment Ltd WHOLESALERS Continental Quattro Stagioni Ltd Leathams PLC

the UK pizza, pasta and Italian Food Association.

The Association is given direction by a Management Committee comprising:

Russell Allen Basilico*

John Prior Papa John’s*

Alan Ribakovs Whitworth Bros Ltd

Maurice Abboudi Consultant/Domino’s*

Phil Welberry Perfect Pizza

Mark Edmonds Whitworth Bros Ltd

David Cruddos Glanbia Cheese*

Stephen Hull Giovanni Rana

James Woodman Heineken

Phil Goodall Vion Pizza

Camilla Deane Bel UK

Ian Kent Stateside Foods*

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

P&PJune11_p45-48_Layout 1 10/06/2011 16:28 Page 48

Pizza Plus Foodservice Elliott Street, Preston PR1 7XN Tel : 01772 897 696 Fax : 01772 252 808 email: chris@pizzaplusfs.co.uk