Pizza, Pasta & Italian Food - Issue 166

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pizzapasta and Italian food magazine

Issue 166 March 2015 www.papa.org.uk

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Fine-Dining Quality for Restaurant Chains

FULLY COOKED FROZEN PASTA AND NOODLES - Made from Fresh Dough - Ready to eat in 30 sec - Choose from 100‘s of Pasta Shapes - Portion Packs or Bulk – Optional Wholewheat or Gluten-Free

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Contact Person: Johanna Shankland jo.shankland@foodteamgroup.com Tel.: +44 (0) 1892 704185

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ap The O The One ne Sto Stop p SShop hop ffo forr aallll your your Pizza Pizzza za Sundries Sundrie es www.alphin.co.uk ww w.alphin.co.uk Alphin Al phin Pa Pans ns Ltd. T: 01457 01457 872486 872486

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 636339 jayson@jandmgroup.co.uk

Subscriptions telephone e-mail

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

Welcome We look forward to seeing many of you at the Casual Dining Show (25 and 26 February, Olympia, London), with the magazine in attendance on stand M243. Turn to page 14 for a show preview.

In this issue, we can announce that in conjunction with Slough Borough Council, PAPA has finalised a Primary Authority Partnership that’s set to transform the way members of the Association deal with enforcement agencies in the future.

Our features focus on starting out in the food business and Italian cheeses, and this issue also contains some helpful advice from the Italian espresso machine company, Cimbali, on how to perfect the milk when making a cappuccino.

CLARE BENFIELD EDITOR clare@jandmgroup.co.uk

Contents NEWS 4 Fast food sector sees growth of 3.5%.

5 Casual Dining returns for second edition.

6 Healthier eating hots up in Nottinghamshire.

8 Domino’s extends desserts offering with doughnuts.

24 Starting out – tips and advice for those entering the food business.

ARTICLES 32 Getting bolder – Dawn Foods’ trend predictions for 2015.

34 Perfect milk preparation – making perfect cappuccinos and lattes.

PAPA

PROFILES

22 Why you should opt in for Assurance.

36 A focus on the few – La Tagliata.

PREVIEW

38 Pizza My World – Casual Dining’s Chris Brazier.

14 Casual Dining 2015

REGULARS

FEATURES

33 New products.

16 The key ingredient – Italian cheeses.

40 Index of PAPA registered suppliers.

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news

Further growth as consumer confidence improves, says Horizons

3663 Catering Equipment says its contract to supply Pizza Express restaurants in the UK and China will run from July 2015 until December 2018.

3663 Catering Equipment re-signs £4.5m contract with Pizza Express 3663 Catering Equipment, a specialist division of leading foodservice provider, Bidvest 3663, has extended its contract with Hony Capital to supply non-foods to Pizza Express restaurants in the UK and China in a three year deal worth £4.5m.

The agreement comes as Hony Capital seeks to expand the chain of pizza and pasta restaurants in the UK and China after acquiring it from UK Gondola Group in 2014. 3663 Catering Equipment will supply premium table top, back of house, bar ware and uniforms to all Pizza Express restaurants in the UK and China, supporting the chain’s further growth in these regions.

The win will help Paul Knight, director of 3663 Catering Equipment and non-food, to grow the two categories, say the company.

The comprehensive offer from 3663 Catering Equipment covers all non-food and catering equipment needs, including commercial cooking appliances, clothing, cleaning solutions, cookware, utensils and crockery – everything that operators need to prepare and serve food to end customers.

“We have been working with Pizza Express for five years, during which time we have developed a strong, successful relationship. We understand how crucial product innovation, reliability and excellent service is for our customers and have a proven track record of supporting unit expansion in the fast casual dining segment,” said Paul Knight.

“We are pleased that Hony Capital felt we have a good fit with its growth plans for Pizza Express in the UK and China. This contract win is testament to our commitment to making our customers’ lives easier and we’re looking forward to helping to maintain the iconic brand identity of Pizza Express in the UK and China.”

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Trading through the eating out sector is likely to improve further this year, although it’s still a long way off peak 2008 levels, according to foodservice consultancy Horizons.

The UK’s restaurants, hotels, quick service dining outlets, cafés, contract caterers and takeaways saw sales improve around 2% during 2014 with similar growth anticipated for 2015, say Horizons.

“It won’t be a meteoric rise this year, but sales are likely to see steady growth if consumer confidence continues to improve, prompting a rise in average spend,” said Horizons’ managing director Peter Backman.

However, consumer confidence is fragile, note Horizons, particularly with current global uncertainties such as the ebola virus, the threat posed by Islamic extremists, the UK’s presence in Europe and the outcome of the general election in May and such issues could weigh on people’s minds and negatively affect their confidence limiting any projected growth in foodservice sales.

In terms of the types of outlets likely to increase their presence in the market, Peter

Backman earmarks limited product takeaways such as juice bars, Mexican street food and bakeries and coffee outlets for further growth (these occupy small outlets in high traffic areas and mean that consumers can satisfy their need to buy food when they want, where they want).

“We envisage this trend continuing as entrepreneurial operators come up with novel ideas for brands. It is these operators who will bring new food trends to the market by renting small, cost-effective spaces that larger brands can’t,” said Peter Backman.

Horizons also envisages a year in which the bigger eating out operators are likely to grow further through acquisition with smaller players the inevitable targets.

“The larger players are now at the point where they will start to ask where further growth will come from. The eating out market in some sectors is reaching saturation and overseas expansion is difficult for most, so acquisition through 2015 and into 2016 is the obvious answer. Investors are much keener on the eating out sector than they were and obtaining finance for deals will get easier,” Peter Backman concluded.

Fast food sector sees growth of 3.5% According to Fast-Food & Home-Delivery Outlets 2015 - a new market report from market intelligence provider Key Note - the UK market for fast-food and home-delivery outlets exhibited annual growth of 3.5% in 2014.

This represents healthy overall growth given the competitive nature of the marketplace, say Key Note, but although each market sector increased in size in 2014, sales performance varied quite substantially therein. Maintaining brand appeal and loyalty is challenging within the context of market saturation, health concerns and the growing popularity of online ordering sites such as Just Eat, which have enhanced the status of individual takeaway and home-delivery outlets, report the researchers.

Considering the on-going obesity crisis and the increasing prevalence of related diseases such as diabetes, health concerns are an important consideration with regard to brand strategy, feel Key Note (in recent years there has been an influx of healthier new product developments (NPDs) in this market, but it is important that any NPDs remain consistent with brand strategy and the key market drivers of convenience, price and taste). To avoid over-complicated menus and the potential dilution of brand appeal, leading companies are increasingly introducing temporary NPDs to retain a sense of

exclusivity, while exploiting seasonal trends, observe Key Note (in the pizza sector, for instance, Domino’s exploited high levels of demand during the FIFA World Cup with temporary, Brazilian-themed NPDs such as the Carnivale).

Promotional activity also represents a strategic priority for leading brands in this market, and given that many outlets in this market are largely perceived to already offer value for money, the fact that such activity is necessary reinforces the extreme competitiveness of the marketplace, say Key Note. While such offers tend to restrict the profitability of small- and medium-sized enterprises (SMEs) in this market, they are an essential means of competing with the branded home-delivery market, feel Key Note, reinforced by the fact that a buy-one-get-onefree offer on Tuesdays is now offered by all three market-leading pizza delivery brands — Domino’s, Pizza Hut and Papa John’s.

The fact that the UK market for fast-food and home-delivery outlets continues to grow, in spite of extreme competition, is a testament to the robust nature of the marketplace and the widespread popularity of products and brands in this market, conclude Key Note, who predict that while individual sector performance will remain somewhat dynamic, there will be market growth of 9.2% between 2015 and 2019.

March 2015

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news

Casual Dining returns for second edition Returning to the Business Design Centre in London (25 and 26 February 2015), the Casual Dining show caters specifically to the business needs of casual dining operators (including multiple and independent pubs, bars, and restaurants), and is set to feature 180 exhibitors showcasing a comprehensive choice of food and drink, equipment, interior design, furniture, technology and table top.

Buying specialist Lynx Purchasing is launching the 2015 edition of its Casual Dining Report in which it will spotlight the latest trends in the eating out market, bringing together data from a wide range of sources to create a user-friendly, graphic guide designed to help visitors navigate around the show.

New exhibitor Space Catering Equipment is showcasing innovative kitchen and front of house foodservice designs, as well as introducing their furniture and interior design service, interior fitout division, and new, bespoke inhouse foodservice counters.

The Menu Shop – who offer a wide range of products for front of house presentation – will be presenting over forty new and improved products, including menu covers, bill presenters, placemats, guest compendiums and light boxes. Nelson Catering Equipment will be showcasing examples of recently designed kitchens and bars – all with clever space-maximising solutions.

Eat Marketing – a creative team specialising in the food and drink sector in website design, branding and copy - is exhibiting for the first time and Catering Design Group will be offering expert advice and insight into how a successful casual dining restaurant and kitchen should look, feel and operate.

MDC Foods will showcase its developments in the often neglected side dish category. Their new, nutritious side dish range includes Chickpea and Spinach Biryani, Creamy Spiced Lentils, Grilled Mediterranean Vegetable Mix with Pesto, Bubble and Squeak, and Potato Wedges with Tomato, Mushroom and Onion.

Vapiano to open in Manchester Vapiano, the Italian fresh casual dining restaurant has announced that it is to open its fourth restaurant - and the first outside London - in Manchester’s historic Corn Exchange in the city centre.

The company is investing £2 million to develop the restaurant in the new Exchange Square development, and the restaurant is set to open mid2015 with a customer area of 10,000 square foot and capacity for 350 guests. Spread over two floors and featuring two bars and two lounge areas, the restaurant will employ 80 staff, say Vapiano (the company’s existing restaurants in London are located at Great Portland Street, Wardour Street and Bankside).

Vapiano’s managing director, Phil Sermon, said:“We are thrilled to have secured such a fantastic site in Manchester.

Many of our guests have requested that we open in the

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north of England and it is exciting that we can now deliver this.

“Manchester is a vibrant city and I am confident that Vapiano will prove popular and be a great addition to the city’s social scene. This highlights our intent to open many more Vapiano restaurants in prime positions across the UK.” Vapiano serves homemade fresh pasta, pizza, salad and dolci, all prepared and made in house to order by chefs cooking in front of the guests. The restaurants offer 11 different types of pasta which are made daily in the bespoke pasta machine. Basil plants decorate the restaurant to emphasise the freshness of ingredients.

The Manchester restaurant will be designed by Felix Finkernagle Ross who was responsible for the design of Vapiano in Wardour Street, Soho and the developer is Queensbury Real Estate.

d’Arta is presenting an innovative catering concept from Greens, called Cuisin’Easy complete range of convenient, ready-to-serve vegetables taking 10-15 minutes to cook, and L’Aquila London has embraced the contemporary health-

conscious trend by launching its new Sorriso Roasted Tomatoes ‘Au Natural’ (no oil, no salt, no preservatives).

Award winning sandwich maker Raynor Foods will present its new range of pasta salads and Millennium Food Services – a family-owned business producing frozen pizza dough balls, freshly marinated olives, and gluten-free products to meet customer needs – will be there.

To find out more and register for a free trade pass, visit www.casualdiningshow.co.uk and quote priority code CDPR1.

New chief executive for Pasta King Paul Kingsley Bates, who brings a wealth of FMCG experience to the role, joined the board of PK Food Concepts in January replacing Howard Farquar who stepped down at the end of 2014.

Most recently, Paul Kingsley Bates has spent two years in the Cayman Islands as chief operating officer of Jamaican Producers Group’s £200m global food business and before that was managing director of Adelie’s Food Partners business where he was instrumental in the development and launch of the UK’s leading sandwich brand URBAN eat.

Before joining Adelie, he was CEO of fruit juice business Sunjuice and prior to that held a number of senior roles within the pan-European chilled convenience food group Uniq plc, ultimately heading up its chilled desserts business.

PK Food Concepts chairman Antoine Raoux said: “I am delighted that we have been

able to attract someone of Paul’s calibre and experience to lead our business at this important phase of its development and I am very excited about working alongside him as we accelerate the fantastic progress we have already made in establishing our Pasta King and Tasties brands.”

Paul Kingsley Bates has joined PK Food Concepts.

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news Bidvest 3663 joins the VAT Club Jacques Borel The UK foodservice provider, Bidvest 3663, has become the first major foodservice distributor to join the VAT Club Jacques Borel.

Bidvest 3663 provides an extensive range of leading brands and high quality, award-winning own brand products to the hospitality industry, across the public and private sectors.

“We are pleased to have joined VAT Club Jacques Borel, which aims to reduce the level of VAT in the hospitality sector from 20 to five percent,” said Bidvest 3663’s chief executive, Andrew Selley.“A number of our customers are members of the VAT Club and as a large supplier operating within the sector, we want to do what we can to help.

“The reduction in VAT would enable the hospitality sector to better compete with food retail, where the VAT rate on the majority of food products is zero per cent.

“Reduced rates would allow our customers to charge lower prices, thereby getting more customers in through the door, which would promote growth within the sector.

“The move would also create more jobs and free up more investment in the industry to spend on wages and training.”

VAT Club JB chairman Jacques Borel added:“We are delighted to welcome Bidvest 3663 to the campaign to reduce VAT. The company is at the heart of the hospitality sector, serving thousands of customers daily. It fully understands how a reduction in VAT would boost all of those working in this important sector of industry.”

Healthier eating hots up in Nottinghamshire Takeaway businesses across Nottinghamshire are being supported to offer healthier choices to their customers in a new Healthier Options Takeaway merit (HOT) scheme being launched

by Nottinghamshire County Council with Environmental Health partners at Nottinghamshire’s district and borough councils.

The Healthier Options Takeaway project, which forms part of an approach to reduce obesity in Nottinghamshire, rewards takeaways and sandwich shops that make simple changes to how they prepare, cook or display their food to make it that little bit healthier. Offering more choice to customers will also give a competitive advantage to businesses in a market where people are increasingly looking for ways to achieve a balanced diet, feel the scheme’s organisers.

Businesses that meet the criteria for the scheme will be able to display the HOT branding in their premises to let customers know that healthier options are available, and will be added to an online database on the Nottinghamshire County Council website (www.nottinghamshire.gov.uk/hot). Takeaways will be scored on how they already sell and promote healthier alternatives, and are being asked to make at least three new pledges to make changes to their menu or practices.

There are lots of simple steps businesses can take to make their food healthier without compromising on taste, for example offering to grill, bake, poach or steam food instead of frying, removing salt from tables and counters so customers don’t just add it automatically, switching to wholegrain pasta, brown rice or wholegrain bread, or offering a vegetable side or salad as a part of a meal option.

The HOT scheme has been trialled in

Rushcliffe and is being launched at one of the outlets which has been registered since early 2014, Café Olive on Radcliffe Road in West Bridgford which has been offering hot and cold breakfasts and lunches for nine years.

Mr Saied Omoomian, Café Olive owner said: “We’re delighted to continue to be part of the HOT merit scheme, and the healthier options that we offer have been really welcomed by our customers. It’s good for business if we can offer customers what they want, and we’re also aware of our responsibility to the health of our community.”

Businesses who are interested in registering to be a Healthier Options Takeaway can talk to their local Environmental Health officer, or find out more information on the County Council website on www.nottinghamshrie.go.uk/hot (takeaways must have a Food Hygiene Rating of three or more to apply).

Pictured (left to right) - Councillor Joyce Bosnjak, Notts County Council (chair of the Nottinghamshire Health and Wellbeing Board), Mr Saied Omoomian (Café Olive owner) and councillor Debbie Mason (portfolio holder for Safety and Wellbeing, Rushcliffe Borough Council).

Oxford City Council pulls back from EPS ban Following Foodservice Packaging Association (FPA) representation at the recent Oxford City Council Licensing Committee meeting (27 January 2015) the Council moved to leave it up to food vendors to decide what type of packaging to use provided they show that they are making correct arrangements for waste collection.

The FPA’s Martin Kersh told the Council that a foam ban would do nothing to reduce litter, as it would simply be replaced by litter of another material. The issue of biodegradability was also raised along with the need to view EPS (and all materials) in a

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whole life-cycle capacity.

Councillors accepted that EPS IS recyclable and although the Oxford City Council waste collectors, Oxford Direct Services, do not have current provision for EPS, other service providers do – vendors are able to contract to a provider of choice.

The Councillors agreed that the type of packaging used would have no effect on littering and that the phrasing of the bylaw should be altered from biodegradable and recyclable to be biodegradable or recyclable – accepting that EPS falls into the latter category. The FPA offered to work with the Council on the

issue of littering and the possibility of additional labelling on take-away food packaging.

FPA executive sirector Martin Kersh said:“The Oxford City Council Licensing Committee were kind enough to grant us the opportunity to address them.

This has helped encourage the council not to single out EPS (expanded polystyrene) food packaging in the by-law as the local press would have us all believe. However we need to encourage waste collectors, including Oxford Direct Services, to introduce EPS collections with a view to recycling and work with food vendors to ensure that they

make the correct arrangements for the packaging they are using.

It’s important vendors know that EPS is not banned by Oxford City Council – but they do face responsibility in ensuring their waste is properly disposed of as they do with every type of packaging they handle.

“We are talking to the National Caterers Association, which represents mobile and outside caterers to provide advice on collection and labelling/signage. The real goal is to reduce litter and we have expressed our desire to work with the Council help this beautiful city achieve this.”

March 2015

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Benefits added in 2014 Text Message Marketing PAPA competitions have now moved on to a text message entry system. This Text Local service is charged at standard message rate and enables us to build a database of sandwich consumers. We can use this database to contact consumers directly. And you can too.

Text Local will provide expert 121 support so you to set up your own competitions and entrants can automatically be entered into our national contest too.

At just 4p per message you can then send them links to your website, special offer codes, new menus or whatever. A great tool to target sandwich consumers in your area.

Cut Your Delivery Costs Through an arrangement PAPA has reached with the Fuel Card Group, members can save 5p on each litre of petrol/diesel they buy 10p on motorways).

Affordable Credit Card Rates With purchases increasingly being made by debit and credit cards, even for small amounts using contactless technology, PAPA and Cardsave (part of the Streamline group) can provide members with the equipment to take card payments as well as discounted transaction rates for handling them.

Getting your electricity bills under control Electricity is a major cost for most food businesses.

Through an arrangement with E.O.N, PAPA members can now get these costs under control and save money into the bargain. In tests run by the Association with some members, we were able to cut some bills by up to £800 a year!

Save Money on Overseas Transactions Cost savings and an all-round easier way to send and receive money internationally. Rates are generally much better than the High Street banks, by typically up to 3-4%. That equals an additional £30-£40 on a transfer as low as £1,000 and as much as £3000£4000 on larger trades of £100,000.

And the perennial favourite…

Food Hygiene Training. PAPA, in partnership with Fast Train (now the Food Learning Company), offers its members fully certified basic food hygiene courses for only £10 (plus vat) per course. With all food handlers legally required to have attained a basic certificate in food hygiene and typical courses costing up to £50 + VAT per head, the total investment can soon mount up.

We’ve been providing this benefit to members for some time and it is always a very significant cost saving for businesses large and small

For full details see www.papa.org.uk

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news

hungryhouse honours UK’s most hunger-inducing Instagrammers!

Domino’s extends dessert offering with doughnuts Domino’s Pizza UK has extended its dessert range with the launch of Domino’s Doughnuts.

Available to order now in portions of four and 12, Domino’s Doughnuts offer consumers an after dinner treat. This offering follows the brand’s past success with the launch of their Chocolate Dough Balls.

For the first time ever, this launch was supported by a standalone campaign, targeting an audience of ‘family feasters’ (iris, the global creative innovation network, has developed a 20” film that swaps Domino’s signature delivery scooters for another fairground favourite – a dodgem).

Another family favourite on the Domino’s winter menu are new MacCheese Bites – a twist on the family favourite, Mac ‘n’ Cheese. The mini pasta tubes, filled with creamy mozzarella, coated in crispy breadcrumbs will be served with a tangy salsa dip. Both the doughnuts and MacCheese Bites can be enjoyed as part of Domino’s new Big Night In meal deal: a Large Pizza, MacCheese Bites, Garlic Pizza Bread, Chicken Strippers, Potato Wedges, Doughnuts and 1.25l bottle of soft drink.

hungryhouse.co.uk have awarded six food photographers on Instagram with their “Instagrammy” award for excellence in taking tasty looking shots.

Instagram - which focuses almost exclusively on photography - has grown dramatically since being acquired

by Facebook in 2012, and has recently overtaken Twitter in its number of monthly users, and now boasts more than 300m users worldwide (over 100m of these are new users that have joined in the last year alone, with over 16 billion photos having been uploaded since its launch, report hungryhouse). hungryhouse is an online food ordering platform, enabling consumers to browse restaurant menus and read customer reviews then order and pay for a takeaway food delivery. Part of Delivery Hero, the world’s largest online food ordering network, hungryhouse has over 10,000 UK restaurant partners.

The brand considers Instagram to be a key Social Media channel for engaging with their users, for whom the ordering delicious meals and photographing them go hand-in-hand.

The award highlights the talent of British Instagrammers when it comes to truly delicious food photos and allows hungryhouse’s followers enjoy some amazing original content. The winners were selected from a shortlist compiled by the hungryhouse Social team, who then ran an in-house vote to

find the company’s favourite Instagram accounts.

Marketing director Alice Mrongovius commented: “Food has always been an incredibly social topic, now with Instagram there is the perfect platform to share our passion for deliciously beautiful food. We are thrilled to celebrate these amazing British Instagrammers with our “Instagrammy” award, for making our mouths water on a daily basis.”

Six Instagram accounts have been awarded the title for 2015, including British Bake Off winner Edd Kimber, food and travel blogger Giulia Mulè and cookbook photographer David Griffen. hungryhouse will be interviewing the winners on their blog throughout February, discussing all things food, photography and Instagram.

Investment in the Midlands for Yearsley Logistics Yearsley Logistics has secured permission for redevelopment and expansion at its Newark site that will boost storage by 30,000 pallets, say the firm.

The £15m investment will see the existing facility at Belle Eau Park have a replacement cold store 5,450sqm in size, a new ambient storage building totalling 19,200sqm plus additional office space. On an adjacent site, there will be a 5.4acre solar farm which will provide a proportion of the energy requirements needed by the site.

Yearsley logistics director, Tim Moran, said: “Whilst our Belle Eau Park site has always been predominantly foodservice this expansion will provide our first Super Hub dedicated to this sector. The location is ideal for servicing the whole of the UK and we are very keen to invest to improve our facilities, expand our foodservice offering and increase employment in the area.

Up to 200 jobs will be created at the site.”

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Over the past several years, Yearsley Logistics has invested into a Superhub strategy, placing large consolidation centres in arguably the best locations in the country, close to major motorways and ideal for consolidating stock from around the UK and abroad. Location benefits include reducing food miles and carbon output of vehicles which ultimately saves on transport costs. With Superhubs dedicated to the retail sector already in operation at Heywood near Manchester, Hams Hall in the Midlands and land secured at Peterborough, the new development at Belle Eau Park is predominantly for the foodservice sector.

Tim Moran continued:“We believe the super hub concept, comprising of a small number of strategically located, large, scalable, and partly automated sites is the correct way forward. We are a true third party operator and therefore we cannot exclude parts of the market by being

100% automated or focused on a single site strategy. Customers are offered cold storage, distribution, ambient, chilled, freight forwarding services and repacking, satisfying a customer’s entire supply chain needs from within one place.

“We also intend to continue with our other regional depots, located across the UK. These are also important in that they serve the local market including local manufacturers storing frozen raw materials for further processing or manufacturers who have high volume to sustain their own full load deliveries.”

March 2015

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news

Pizza Rossa in overfunding on Crowdcube Pizza Rossa, the artisanal pizza-by-thesquare-slice concept with two city branches, has reached and exceeded its target on the CrowdCube platform, reaching a total investment of £150,310 from 105 investors with another seven days left to the end of the campaign (which offers an equity stake in the company - investments may be eligible for EIS (Enterprise Investment Scheme) tax relief, subject to the investors’ personal circumstances).

Pizza Rossa founder Corrado Accardi posted a message on CrowdCube to thank all the company’s supporters and to invite investors and further potential investors to a celebratory free tasting at its larger Leadenhall branch.

“We are delighted with the result,” said Corrardo Accardi. “Our product, pizza-al-taglio, has a very strong foundation and we are growing steadily and according to plan. This is the second crowdfunding round for us, and each one has been a success.”

The new capital will support expansion opportunities, including presence at street markets and food festivals, and the development of a franchised model.

Meanwhile, a new range of graband-go foods has been added to the core offer of pizza by the square slice, with freshly cooked pasta, salads, cakes and pastries. Joining the dedicated pizza chef are two new chefs, one specialising in salads and cold food and the other, who has arrived directly from one of the top patisseries in Sardinia, specialising in regional Italian cakes and pastries (one of Corrardo Accardi’s predictions for 2015 is the trend to move away from the British breakfast to a ‘sweeter’ and more continental offer, but with an eye on taste).

Pizza Rossa’s newly launched loyalty scheme, ‘Pizza Rossa Rewards’, is also gathering pace, with customers loving the simplicity of the state-of-the-art technology which uses an oyster or contactless card for the super quick, two-step registration process and immediate benefits available (the scheme offers 10 pence to spend on foods and products for every £1 spent at Pizza Rossa).

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Jestic announces 10 year comprehensive warranty In a move which the company claims is set to provide chefs with one of the most comprehensive aftersales packages in the industry, Jestic (the exclusive UK distributors for Wood Stone products, www.jestic.co.uk), has announced a 10 year comprehensive warranty on a number of ovens in the range.

The extension to the warranty covers appliances under the Wood Stone Mountain, Bistro and Firedeck series and includes a complete parts and labour warranty backed by Jestic’s own nationwide service team of factory trained engineers.

“This new 10 year warranty represents a significant step in the catering equipment market, not only reaffirming our confidence in the quality of Wood Stone appliances and their continued reliability, but also being able to provide operators with the added peace of mind associated with a 10 year comprehensive warranty,” commented Michael Eyre, product director at Jestic Foodservice Equipment.

Having installed more than 13,000 units in over 75 countries around the world, and 1000 in the UK alone, Jestic feels that Wood Stone has now come to supply some of the finest and most complete lines of stone hearth gas and wood fired appliances to the industry.

Jestic’s Bistro oven is covered by their new 10 year warranty.

Gluten-free arancini to be launched at IFE A range of four new gluten-free, crumb coated products suitable for coeliacs are being launched by Sicily-based, Italian company Glorioso at IFE 2015 (all are supplied frozen and are either pre-cooked or raw, to be re-heated or cooked in an oven or microwave).

Arancini - a traditional Sicilian delicacy – features a Bolognese-style ragout meat sauce with cheese within a gluten-free coating of rice flour. Popular in Italy where they were test marketed by Glorioso as food to go, sharing platters and as a new, interesting and different starter, they are supplied in standard and mini sizes. These new snack items have been successfully test marketed in Italy where they are presented as gluten-free starters or take-away finger food and as increasingly popular snacks, report Glorioso.

Glorioso is a subsidiary of Italcarni, a family-owned business with a current turnover in excess of Euros 40,000,000. It commenced its entrepreneurial activity in the agricultural food sector in the 1960s with the production of olive oil, following that with the marketing of red and white meat. In the 1980s Glorioso expanded its meat production by completing the chain from animal breeding to meat preparation.

The company says that its mission is to maintain and be recognised for the high quality of its products and for its fast

response to changing markets, and they have appointed David Joseph as their UK commercial manager (daviddjoseph@btopenworld.com).

With a mission statement to always be in the forefront of its business development, three years ago Glorioso introduced a range of gluten free coated products targeted at the coeliac market (a sector which has increased dramatically in recent years).

Glorioso says that it continues to have an on-going development programme of new gluten-free products for this growing market, also producing bespoke gluten-free products.

March 2015

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news

Leading industry names to take part in Waste-Works Live

SHORTS Salvo to hold workshops The specialist Italian ingredients company, Salvo 1968 Ltd, report that they are organising a workshop on Sunday, 22 February and Monday, 23 February 2015 at Fratelli Cucina, Bankside, in London.

Doors will open at 5pm and the event will start at 6pm with two of the company’s suppliers set to showcase their products (Greci, www.greci.com/en and Molino dalla Giovanna, www.dallagiovanna.it).

Green box on Sharks Dubbed the "pizza box of the 21st Century," the GreenBox - a multifunctional, eco-friendly pizza box that breaks down into four plates and a storage container for leftovers - saw ‘Sharks’ seeing green on the US equivalent of Dragons’ Den, Shark Tank which aired on 30 January 2015 on the ABC Television Network. Made from 100% recycled and recyclable cardboard, the GreenBox completely eliminates the need for wasteful materials like plastic wrap, aluminum foil, disposable plates and more, claim the company.

GreenBox co-founders Jennifer Wright-Laracy and Ned Kensing met the mouths of ABC's ‘Sharks’, going tooth to tooth with some of the US’s most ferocious investors.

Faerch Plast appoints new sales director In line with an ambitious future growth strategy, the European manufacturer of plastics packaging for the food industry, Faerch Plast, has announced that Joe Iannidinardo will relinquish his role as managing director of the UK business to take up a new group position as sales director to exploit the huge market potential that it recognises for CPET globally (his new team will be resourced to reflect this potential and will include specialists in the Ready Meals and Airline Catering industries, say the company).

Hobart’s Royal Warrant renewed Hobart has had its Royal Warrant of Appointment renewed for another five years – extending a long relationship between the catering equipment manufacturer and the Royal Households. A Royal Warrant is a mark of recognition of those who have supplied goods or services to the Households of HM The Queen, HRH The Duke of Edinburgh or HRH The Prince of Wales for at least five years and who have an ongoing trading arrangement. They were first established in the 15th century to honour tradespeople supplying the Royal Household and are granted only to companies that provide goods or services.

CCTV for food preparation areas?

The shocking footage of cruel treatment to animals at a slaughterhouse in Thirsk in the north of England has led to calls for mandatory CCTV systems not just in abattoirs, but in all areas where food is processed and prepared. The secretly-filmed images of animals being punched, kicked an inexpertly killed have focused public concern on the safety and ethics of food preparation.

Restaurants already have "scores on the doors" for food hygiene, and now the CCTV.co.uk company is arguing that there's appetite to extend this to all organisations that either prepare or process food, both in the UK and across the European Union.

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Show organiser Fresh Montgomery has announced the thought leadership programme for Waste-Works, the only waste and resource event dedicated to the food and drink industry, which will take place at the ExCeL Centre, London, from 22-25 March 2015.

Waste-Works Live boasts over 20 resource and waste experts from the food industry who will cover predictions for the waste and food industry, maximising the value from waste and implementing sustainable changes. There will also be sessions with case studies from Tesco, 2 Sisters Food Group and Raynor Foods on waste prevention and reduction as well as best practice.

Thought leader highlights include Lord Deben (chairman of the UK’s Committee on Climate Change and Sancroft International), Inder Poonaji (head of sustainability at Nestlé), Marks and Spencer’s Louise Nicholls (head of responsible sourcing for

packaging and Plan A) and Tesco’s head of food waste reduction, Mark Little.

Representatives from leading organisations such as the Sustainable Restaurant Association, the British Retail Consortium, the British Hospitality Association, the Anaerobic and Biogas Association and the Industry Council for Research on Packaging and the Environment will also take part in the line-up of free seminars.

Waste-Works will take place alongside IFE and Pro2Pac, the UK’s only packaging event designed exclusively for the food and drink sector. The three events combined will cover the full supply chain for food businesses, from ‘Farm to Fork to Fertiliser and Fuel’, and bring together key decision makers to offer unbeatable business and networking opportunities. WasteWorks is free to attend and registration is now open at www.waste-works.com/registration.

Domino’s signs two year partnership with Hollyoaks Domino’s is now sponsoring Lime Pictures-produced Hollyoaks on Channel 4.

The two year, multi-million pound partnership sees Domino’s branding visible around the broadcaster’s award winning, long-running drama Hollyoaks across Channel 4, E4 and on demand platform 4oD. Global creative agency Iris is responsible for the sponsorship idents which feature a fictional production crew filming on the set of Hollyoaks when they are interrupted by a delivery…

“Who ordered Domino’s?”

The deal was brokered by Nick Scott, Channel 4 sales’ group partnership manager and Daren Benton, head of partnerships at Arena, Havas Media Group alongside Hollyoaks’ producer Lime Pictures (Hollyoaks has enjoyed a hugely successful 2014, voted Best Soap of the Year at the British Soap Awards whilst its audience continues to grow).

Simon Wallis sales and marketing director, Domino’s said:“Our long term sponsorship will see Domino’s Pizza dominate early evening TV viewing and ensure we are speaking to the heart of our core audience just when they are thinking about how to solve their hunger pains. Hollyoaks is giving us tremendous creative opportunities to ensure this partnership lives beyond the TV screen thus allowing us to play around with our unique tone of voice and develop targeted communications. We are excited to expand these further with Lime and Channel 4 over the coming months.”

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www.papa.org.uk

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preview

Casual Dining

set to deliver Casual Dining will be taking place at the Business Design Centre in London on 25 and 26 February 2015. This award-winning show caters specifically to the business needs of casual dining operators (including multiple and independent pubs, bars, and restaurants), and thanks to a 45% increase in space for 2015 - taking the show up to the venue’s upper feature level for the first time - there will now be over 170 exhibiting companies showcasing an innovative choice of food and drink, to equipment, interior design, furniture, technology and table top.

Who’ll be there?

New exhibitors include Coca-Cola Enterprises, Liberty Wines, Bermar International (with its awardwinning Le Verre de Vin wine preservation technology), Grape DNA, independent brewery Broughton Ales, Scotch whisky specialist Gordon & MacPhail, catering butcher and wholesaler Hensons, frozen vegetable company Pinguin Foods, and Ambican packaging.

Other new exhibitors set to make their Casual Dining debut will include Young’s Seafood, Britvic Soft Drinks, d'Arta, Delice de France, Beechdean Ice Cream, MDC Foods, Miller Brands (home to Pilsner Urquell and Peroni), Harry Brompton's Alcoholic Ice Tea, Tudor Tea & Coffee, rexmartins, Ambach Ali Spa, Frima International, GS Systems, TM Electronics, and Eat Marketing.

Returning exhibitors will include Reynolds, Fresh Direct, Plus Foods, Pan’Artisan, Pidy, Lamb The Nelson Advantage warewasher range.

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Weston, McCormick Flavour Solutions, Essential Cuisine, DiSotto Foods, McCain Foodservice, Karamix UK, Joe Delucci's, Mom’s Fabulous Foods, Taylors of Harrogate, Sipsmith, Metro Drinks, London Velvet, Eden Contract Furniture, Unox UK, Gamble Foodservice Solutions, Gram UK Limited – Commercial Refrigeration, Quintex Systems (energy saving ventilation control systems), Purified Air, KOBAS, Winterhalter and Eau de Vie, Magrini and more.

Gram UK, DiSotto Foods, McCain Foodservice GB, and Purbeck Ice Cream are among numerous exhibitors who have also increased the size of their presence for 2015.

Keck Spezialitaeten - located in Bavaria, in the south of Germany – have been in the business of fully cooked frozen pasta and noodles made from fresh dough for more than 25 years, also providing many sorts of rice, of fine-dining

quality for restaurant chains, and that are ready to eat in just 30 seconds. They will be showcasing a range of shapes and portion packs, as well as whole-wheat and gluten-free options.

Echoing the sentiments of many of his co-exhibitors, Karl Hodgson (UK sales director at Adande Refrigeration), commented:“The Casual Dining show is a breath of fresh air.

People say shows are not the thing to do, but how can you show off new products without people seeing, touching and feeling, only at shows… Casual Dining was a winner for Adande!”

Nelson specialises in kitchen and bar design, supplying and installing high quality catering equipment, including Blue Seal, and its own range of Advantage glass-washers and dishwashers will be on display at the show.

The exhibitor list is available to view at https://onlineexhibitor manual.com/divCasualDining15/e xhi/exhibitorList.aspx.

Innovations Stokes Sauces is launching a new sachet range exclusively at Casual Dining. The new range features eight of their most popular products, plus there’s also a new range of Barbecue sauces.

AAK foodservice is showcasing its newly launched Uncle John’s Signature Hot Dogs. Ben Bartlett,

champion BBQ’er and President of the British BBQ Association, will also be on-stand hosting demos in the AAKitchen.

North Yorkshire brewer Rooster's Brewing Co is launching a new range of canned beers, including Yankee (its flagship pale ale), Fort Smith (an American-style pale ale) and Baby-Faced Assassin (an India Pale Ale).

Purbeck Ice Cream is launching three new flavours at the show.

Locally grown Wasabi, infused within fresh milk and cream, and aromatic Sweet Fennel are the latest additions to its ‘Spice Rack’ range, plus there’s also a new zingy Blood Orange Sorbet.

New to the foodservice market, JDM Food group is launching a new Gastro Range to its JUST ADD brand (the new range includes Garlic, Ginger, and Chili in 1kg catering sizes, with further launches planned over the coming year).

L’Aquila Importers and Distributors is launching its new Sorriso Roasted Tomatoes ‘Au Natural’. This clean label, ambient product contains no oil, salt, or preservatives.

Paramount 21 will be

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preview more flexible performance, a more user-friendly back office interface, and remote access without the risks of cloud based data.

Buying specialist Lynx Purchasing is launching the 2015 edition of its Casual Dining Report.

Building on the success of the 2014 edition, the 2015 report will spotlight the latest trends in the eating out market, bringing together data from a wide range of sources to create a userfriendly, graphic guide designed to help visitors navigate around the show.

introducing its new vegetarian options at the show, including Sweetcorn Fritters, Falafel Hot Dogs, Trio of Arancini, and Mac n Cheese Croquettes. There’s also a new frozen seafood mains range, including West Country Fish Penang Curry, West Country Kedgeree and a Seafood Lasagne.

Farm Frites is launching its new ‘Let’s Go Mini’ range of Potato Mini Bites. The eight-strong mini range includes mashed potato cubes, hash browns, and shredded potato waffles.

Glen Dimplex Professional Appliances is launching Burco’s new Convection Oven range.

Featuring a countertop model, a large single phase model, and a powerful three phase unit, the range is fully gastronorm compatible, and has a 60°-260°C working temperature.

Gamble Foodservice Solutions is showcasing the new Ovention Shuttle oven (recently launched in the UK). It boasts all the flexibility of the Matchbox plus the throughput of a conveyor.

MemSec EPoS (Active Workspace) is debuting its new version of MemSec EPoS at the show. MemSec7 offers faster,

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New features New show features include a second theatre dedicated to Drinks Innovation (including menus, tastings, and the latest market research), as well as the Speciality Wine Village, which will join the Craft Beer & Cider Showcase and the sold out Artisan Spirit and Cocktail Lounge.

The Keynote Theatre, one of the show’s most commented upon features, will be back with another high profile programme for 2015. Karen Forrester, CEO of T.G.I Friday’s UK, Stephen Holmes, CEO of ASK Italian and Zizzi, Alasdair Murdoch, CEO of Gourmet Burger Kitchen, and Scott Macdonald, managing director of Bill's, are just some of the headline speakers now confirmed.

Representatives from Accor Hotels, BaxsterStorey, Be At One, Browns, British Airways, Burger & Lobster, Carluccio's, Center Parcs, Compass, Ed's Easy Diner Group, Elior UK, Fuller Smith & Turner, Gate Retail Onboard, Harvester, House of Lords, La Tasca, Loungers, Mitchells & Butlers, Oakman Inns & Restaurants, Pizza Express, Pizza Hut, Salisbury Pubs, Sodexo, SSP Group, Stonegate Pubs Company, The Restaurant Group, Tragus Group, Wagamama, Wahaca, Whitbread, Yo Sushi – are just some of the big names that have already pre-registered to visit.

ASK Italian’s Stephen Holmes.

Keynote speakers Karen Forrester (CEO of T.G.I Friday’s UK), Stephen Holmes (CEO of ASK Italian and Zizzi), and Alasdair Murdoch (CEO of Gourmet Burger Kitchen) will all speak at the show.

The free Keynote Theatre programme, running throughout the two day show will also include sessions by Anthony Pender, the new chairman of the British Institute of Innkeeping (BII) and managing director of The Yummy Pub Company, and Kate Nicholls, new CEO of The Association of Licensed Multiple Retailers (ALMR).

Anthony Pender, who attended the launch edition, called Casual Dining a “welcome change to the trade show calendar”, adding “with its diversity of stands and lots of great food and drink producers, I would definitely recommend pub operators visit Casual Dining next year.”

Outlining his vision for the future of hospitality, Anthony Pender will also discuss how raising standards in licensed retail can benefit the whole casual dining sector, and looking ahead to this May’s general election, he is also likely to refer to the potential impact of a change in government in terms of rents, rates, tax and food for pub and restaurant operators.

CEO Stephen Holmes has led ASK Italian through a significant period of change over the last

five years, the multi-million pound transformation having touched every aspect of the brand, from the classic Italian dishes to the bold Milanese inspired contemporary design, and the warm, welcoming service. With 109 sites and over 2,000 employees, the business, originally founded in 1993, is now enjoying considerable momentum – and growth.

Stephen Holmes’ Keynote will outline ASK’s journey to date and illustrate how people – from the front of house team to the chefs – are the key to creating a winning customer experience.

Great customer service is also the focus of Karen Forrester’s Casual Dining Keynote. Voted ‘Most People-Focused CEO’ at the HR Excellence Awards in 2013, as the CEO of T.G.I Friday’s UK, Karen Forrester is widely credited with the revival of the brand over the last six years (she joined the company as managing director in 2007). By investing heavily in her team members and their training, to ensure guests receive the best possible experience, and embracing new growth opportunities, the number of restaurants in the Americanthemed chain has grown from 46 to its current 61 (despite the recession). A further 60 outlets are planned by 2020.

Discussing what it means and what it takes to ‘stay relevant’ in the growing £7bn casual dining market is a bold undertaking for any operator, but if anyone’s in a position to give advice, it’s Gourmet Burger Kitchen’s Alasdair Murdoch and his 20 plus years’ experience in the restaurant industry. Prior to joining GBK as its CEO three years ago, his CV included area manager for pub group Taylor Walker, operations director at KFC, MD of the Pizza Hut business in France, CEO of Pizza Hut UK for three years, and head of Pizza Express’s international business in Barcelona.

REGISTER Casual Dining returns to the Business Design Centre, in Islington, London, on Wednesday and Thursday 25 and 26 February 2015. To register for a free trade pass, visit www.casualdiningshow.co.uk and quote priority code CDPR1 (direct link: www.eventdata.co.uk/Visitor/ CasualDining.aspx?

TrackingCode=CDPR1).

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The

key ingredient British asparagus, ricotta and pancetta pizza.

Cheese has always been a key ingredient in Italian cuisine and an important part of Italian gastronomic culture. With a huge range of cheeses from local speciality to world famous varieties, Italian cheeses are versatile and lend themselves to a whole host of savoury and sweet dishes and recipe ideas, as we demonstrate here.

An Italian speciality “Many people attribute the origin of cheese making to Italy with the Romans both passionate cheese makers and eaters.

Likewise, the many monasteries throughout medieval Italy were widely praised for the quality of cheese made within,” reflects Christopher Pihoué, senior brand manager for Galbani® (www.lactalisfs.co.uk/galbani).

“There are now over 450 Italian cheeses, many of which have received protected PDO status from the European Commission. Some of the most well-known Italian cheese types include Mozzarella, Dolcelatte, Ricotta and Mascarpone.

“While the exact origin of cheese may be unclear, there is no doubt that the Italian passion for food and the ability to create cheeses that are loved all over the world.

“Italian cheeses are perfect for cooking and complementing other foods with many created specifically for serving with salads, sauces, meat dishes and even pastries. For this alone, Italian cheeses are a favourite of chefs across the globe.”

The Galbani brand has

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become particularly popular with chefs and can claim to be the number one brand of Italian cheese brand in both Italy (according to IRI full year 2014 – Total Cheese Fixed Weight – Volume Market Share). With over 130 years of heritage, the company says that it prides itself on quality, retaining the culture and tradition of Italian cuisine whilst continuing to drive innovation. Exporting more than 300 products to over 50 different countries, the brand also offers an extensive product range in various practical and convenient formats to satisfy modern culinary demands. Highlights from the Galbani range include mozzarella, dolcelatte, mascarpone and ricotta.

Mozzarella owes its name to the Italian verb “mozzare” (the act of cutting a piece of pasta filata or ‘spun paste’ - to shape a mozzarella). The fresh, milky flavour and soft, stringy texture of mozzarella makes it a staple ingredient for a multitude of hot and cold dishes such as salads, pastas and pizza. It is available from Galbani in a variety of formats, including the traditional mozzarella ball, blocks, and cubes.

Mozzarella is widely recognised as the ideal cheese for melting, making it widely used within pizza restaurants worldwide, and specifically developed for use on pizzas is Galbani’s Mozzarella Cubetti which consists of small cubes of the finest Italian mozzarella that can simply be scattered across the base for consistent coverage.

The low moisture content makes for an attractive, even melt, giving a smooth flavour to perfectly complement accompanying toppings, say Galbani, whilst the pale colouring and distinctive elastic stretch adds to the authentic Italian experience. Packaged in 4x 2.5kg packs to protect the contents from clumping, Galbani® Mozzarella Cubetti comes in practical rigid plastic trays, meaning the product can be taken straight from the fridge to the prep area (so no chopping, or slicing).

An alternative to cubes, Galbani offer Optima which has the same authentic Italian taste, but is pre-grated, giving great surface area coverage thanks to its extra-long strands. Other formats include Mozzarella Balls, Mozzarella Maxi (cylindrical mozzarella, perfect for slicing), and Mozzarella Minis (mini balls of mozzarella in brine).

Literally translated dolcelatte means 'sweet milk' and is named after its sweet and delicate flavour. Made exclusively by Galbani in 3 x 600g and 2 x 1.5kg blocks, and 8 x 150g formats, the smooth and creamy flavour profile of this cheese makes it an extremely versatile one that offers a mild alternative to more powerful blue cheeses, suggest the company. Delicious served as part of a cheeseboard, it can be also used in everything from salads and pasta dishes, melted in soups or used as a pizza topping (to best appreciate the intense flavour, Galbani advise removing it from the fridge 20 minutes before serving).

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cheese A traditional Italian cream cheese, mascarpone originates from the area between Lodi and Abbiategrasso, south west of Milan. Made to a unique recipe that gives it a sweeter, creamier flavour than others on the market, Galbani claim that their mascarpone is the perfect alternative to double cream. It can be used in a wide variety of recipes or served as an indulgent alternative to cream with desserts, and is available in 8 x250g tubs, 8 x 500g tubs, 6 x 2kg tubs and 2 x 5kg bags from them.

Ricotta is a classic Italian whey cheese with a fresh, light taste and slightly grainy texture. Naturally lower in fat than most other cheeses, its sweet delicate flavour lends itself well to a variety of both sweet and savoury recipes, or as a lighter alternative to cream cheese, suggest Galbani. It is also suitable as a filling for everything from ravioli, cannelloni to lasagne, or as part of desserts such as cheesecake, mille-feuille or sweet tarts.

“Gorgonzola Piccante can, if not in the hands of an expert, be overpowering but to the skilled chef it enhances and compliments any dish and makes it an exciting ingredient. If in doubt, try ravioli filled with gorgonzola and walnut or arancini (rice balls) with porcini and gorgonzola,” suggests Luigi Carnevale of C. Carnevale Ltd. “Pick a pasta of your choice and bring it to life by simply adding some melted gorgonzola piccante and a touch of cream.

Then understand why this cheese, prepared and nurtured by Igor has been awarded many accolades including the Super Gold Medal (a top 16 cheese out of over 2,700) and Best PDO Blue at the World Cheese Awards 2012.”

This cheese is now available to all of the UK via C. Carnevale Ltd, in addition to several others worthy of special mention.

“Burrata, on the other hand, borders on the hedonistic,” adds Luigi Carnevale.“We offer a range including the authentic burrata, imported twice a week directly from the Andria region in the heart of Puglia. We also manufacture our own burrata using the expertise of Italian cheese-makers, fresh British milk and Italian panna. This adds to our portfolio of daily manufactured,

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Burrata-stracciatella.

super-fresh fiordilatte-in-palla (ideal on a Neapolitan pizza or by itself), nodini (knots of fiordillatte), and tarallucci (‘doughnuts’ of fiordilatte).”

C. Carnevale Ltd also offer the Alta Langa range of niche sheep and goat’s milk cheeses. This soft cheese producer is situated between Genoa and Turin in the Alta Langa Piedmont hills, say Carnevale, who sell a range of portioned cheeses weighing approximately 250g each, including “La Tur” (made from a careful balance of cow, sheep and goat’s milk) and Robbiola Bosina (made from cow and sheep’s milk).

Uses and wine pairings Parmigiano Reggiano – one of the most popular and widely used of the Italian cheeses - is named after the producing areas, which comprise the provinces of Parma, Reggio Emilia, Bologna (only the area to the west of the river Reno), Modena (all in Emilia-Romagna), and Mantova (in Lombardia, but only the area to the south of river Po), Italy.

Under Italian law, only cheese produced in these provinces may be labelled "ParmigianoReggiano", and European law classifies the name, as well as the translation "Parmesan", as a protected designation of origin.

Parmigiano-Reggiano is made from raw cow's milk.

“Parmigiano-Reggiano is commonly grated over pasta dishes, stirred into soups and risottos, and eaten on its own. It is often shaved or grated over other dishes. Slivers and chunks of the hardest parts of the crust are sometimes simmered in soup. Add it to soups and sauces to lend it delicious flavours,” suggests

Continental Quattro Stagioni’s Sandro Bevilacqua (www.continental-food.co.uk).

“With less sodium than other hard grating cheeses, Parmigiano Reggiano’s savoury flavour with the notes of melted butter, nuts and fruits make it a great snack accompanied by a sparkling white or fruity red wine. Recipe ideas include Charred Onion Salad with Prosciutto and Parmigiano Reggiano, Grilled Courgette with Lemon Balsamic Vinaigrette or Baked Pasta with Cream and Parmigiano Reggiano.

Asiago Pressato is another famous cheese from the Vento area of Italy is made from cow’s milk with a sweet and delicate flavour and is excellent as a table cheese. Asiago Pressato or Asiago Fresco is a cheese produced from fresh whole milk of the cows grazing in the low lying areas of the Asiago plateau in the mountains of Veneto in northern Italy.

“A semi-soft cheese with quite large but irregular shaped holes, Asiago Pressato has a thin and elastic crust with soft, buttery, white-yellowish paste. It tastes sweet, buttery, delicate and tangy and has a slightly, salty aftertaste.

The taste is reminiscent of cream and fresh milk. Pressato cheese goes well with sandwiches and salads as it be easily cut, cubed, sliced or melted. Recipe ideas include Roasted Fennel with Asiago and Thyme, Three Cheese Souffle and Tomato Gratin with Asiago and Fresh Herbs,” explains Sandro Bevilacqua.

Pecorino Sardo Stagionato an aged pecorino cheese from Sardinia. Also known as fiore sardo, it is a firm cheese from the Italian island of Sardinia which is made from sheep milk specifically from the milk of the local Sardinian breed.

The cheese, after a total aging of six months, has a natural, golden-yellow to dark brown rind and a sour, almost damp aroma, report CQS. Upon slicing, the pate reveals a compact, dense, straw yellow or white colour. It is wonderfully rich in flavour, with caramel sweetness, salty tang and a hint of fruit. The spicy flavour of the cheese intensifies depending on the length of maturation.

“Less aged Fiore Sardo pairs well with young red wines such as Cannonau di Sardegna DOC while matured version could be served with Malvasia di Bosa or Moscato di Sorso Sennori. Recipes ideas include Baked Salmon with Pecorino and Breadcrumb Crust, Fusili with Pecorino and Black Pepper and Broccoli and Pecorino Pasta,” says Sandro Bevilacqua.

Taleggio is a semi-soft, washed rind, smear-ripened Italian cheese that is named after Val Taleggio and originates from the Alps. This particular cheese has a strong smell, but its taste is relatively mild with an unusual fruity tang.

“To make it brighter and less intense in smell, producers add spices, raisins, nuts and some lemons to it,” reveals Sandro Bevilacqua.“When grated on salads such as radicchio and rocket, it tastes wonderful and melts well. Taleggio can be served with Italian Nebbiolo wines, and also a wide range of reds and whites. Recipes include Mushrooms, Potatoes and Melting Taleggio, Baked Shells with Cauliflower and Taleggio and Three Onion Tart with Taleggio.”

Gorgonzola is a traditional blue veined cheese and is in fact one of the world's oldest blue-veined cheeses. The cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola.

Unskimmed cow's milk is used

Sardo Pecorino.

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cheese while preparing the cheese and generally it takes three to four months to attain full ripeness. This cheese has crumbly and soft texture with a nutty aroma. It can have a mild to sharp taste depending on its age. Recipe ideas include Bacon, Spinach and Gorgonzola Tart, Creamy Gorgonzola and Portobello Mushroom Risotto and Penne with Grilled Chicken, Gorgonzola and Asparagus, suggest CQS. Mascarpone is a cheese from the Lombardy region, made by curdling milk cream with citric acid or acetic acid. It is a thick, double or triple cream, soft cheese with a very high fat content ranging from 60% to 75%. The resulting rich butterfat content makes the cheese an essential ingredient in Italian recipes like Tiramisu and cheesecakes. The texture of Mascarpone ranges from smooth, creamy to buttery, depending on how it is processed during cheese-making. The concise portrayal of Mascarpone really is just thickened cream that is on its way to becoming butter.

“Mascarpone is used in both sweet and savoury dishes. It is

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Latest industry insight from cheese and dairy at IFE 2015 The International Food and Drink Event (IFE) 2015 will be the place to be this March for the latest industry news and insight from the experts.

Split into nine distinct sections including Speciality and Regional Food from Britain and Ireland, Cheese & Dairy, Meat & Seafood, Bakery & Confectionery, Ingredients, Health & Wellbeing, Drinks and General Food, there is something for every interest across the food and drink industry.

With the dairy industry worth over £3.3 billion to the UK economy, IFE 2015 is keen to ensure that visitors are exposed to as many dairy producers as possible, making it the perfect profile opportunity for exhibitors.

IFE 2015’s Cheese and Diary zone is sure to prove popular with exhibitors and visitors like. With cheese listed as the nation’s second most popular sandwich filling and with more than 700 varieties of cheese produced in the UK alone, IFE 2015’s Cheese and Dairy section gives exhibitors an unrivalled opportunity to showcase their produce to foodservice customers who will be flocking to this section to ensure they are offering consumers the very best the market has to offer.

With a wide range of expert exhibitors on hand to demonstrate the latest cheese and dairy trends as well as answer your questions, IFE 2015 is also the go to place for retailers, distributors, manufacturers and

buyers alike. Exhibitors already registered to exhibit at the event include Yog, Bradburys, Claud & Fin, Abergavenny and Eurilat.

Eurilait’s trade marketing manager, Laura Newmarch, commented:“As one of the UK’s leading distributors of quality speciality cheese and dairy products, supplying retail, foodservice and food manufacturing markets, Eurilait is excited to be exhibiting at the IFE in March 2015.”

Show director Chris McCuin added:“We are very excited for the return of IFE in 2015. A lot of hard work goes into the preparation of the exhibition and part of that is identifying and understanding the biggest sectors in the industry. Cheese and dairy in particular has always been a key ingredient in the food industry, but has continued to grow in popularity over the years. At IFE 2015 it is really important that we demonstrate what is new in this ever-expanding sector and identify areas for growth”.

Co-located with Pro2Pac and Waste-Works, IFE will take place at London ExCeL, 22-25 March 2015 and is organised by Fresh Montgomery.

For more information, or to register to attend, visit the new look web site www.ife.co.uk and follow the action on Twitter @IFEexhibition using the #ife15.

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cheese British asparagus, ricotta & pancetta pizza (www.british-asparagus.co.uk) Serves two medium pizzas.

Preparation time - 25 minutes plus proving Cooking time - 15 minutes Method To make the dough, pour the water into a large bowl and gently stir in the sugar and yeast. Put aside for around 10 minutes until the water has a thick beige foam floating on top. Add half the flour and stir gently with a wooden spoon (don’t worry about clumps in the flour, as these will soon disappear).

Gradually add half the remaining flour and continue stirring. Once it’s all incorporated, add the remaining flour and the salt, crushing it between your fingers. Mix with clean hands.

As soon as the dough forms a soft, spongy ball, turn it out on to a floured surface and knead for eight minutes. Add a little more flour if it’s too wet. By this time the dough should be smooth, elastic and no longer sticking to your hands. Put the dough into a lightly oiled bowl, cover loosely with oiled cling-film and leave to rise in a warm place until doubled in size, 45–60 minutes. Halfway through the rising time preheat the oven to 240°C/475°F/Gas 9.

Make the topping while the dough rests and rises in the bowl. Place the asparagus in a little olive oil and salt until well-greased. In a pan gently heat the oil with the garlic and

cook it gently for two minutes or so, it must not fry and colour. Add the chopped tomatoes and a good amount of salt and half a teaspoon of white sugar. Simmer briskly for five minutes until the sauce has thickened slightly, getting rid of any obviously watery element. Let the sauce cool.

When the dough has risen turn it out on to a lightly floured surface and knock back with your fists. Tear the dough in half and stretch, or flatten with a rolling pin, until about the thickness of a £1 coin. Place each pizza base on a lightly floured baking sheet or tray and brush on top with a little more oil.

When ready to assemble, spread the sauce half over each pizza base leaving a clean and narrow margin around the edge. Spread the ricotta over the tomato sauce, scatter over the

Other recipes to try include Smoked Salmon and Mascarpone Tortilla, Roasted Tomato and Mascarpone Soup and Orange and Almond Cake with Citrus Mascarpone.”

Gorgonzola Piccante.

added to enhance the flavour of the dish without overwhelming the original taste,” explains Sandro Bevilacqua.“In my opinion, the cheese tastes best with anchovies, mustard and spices, or mixed with cocoa or coffee. Tiramisu, a layered dish with espresso, brandy, chocolate and Mascarpone has brought the cheese to the forefront of Italian cooking.

“Another possible use of Mascarpone is to thicken puddings and dessert creams. It is also popular as a standalone dessert served with fruit or syrup.

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Distinctive cheeses “Some of the bestselling lines at Cheese Cellar are Italian,” reports Owen Davies, category manager at Cheese Cellar.“Grana Padano, Parmigiano-Reggiano, Mozzarella, Buffalo Mozzarella and ricotta are firmly at the top of the dairy list as you might expect.

“We also develop close working relationships with Italian cheese-makers that have really special and intriguing produce – such as the incredible Beppino Occelli. His luxurious, decadent recipes are created with tradition in mind, rigorously linked to the Langhe and the Alps regions.

“Highlights from the range that I would recommend trying include Occelli al Barola. This is a hard, complex and intense cow

Ingredients For the dough 250ml tepid water 1 teaspoon caster sugar 1 x 7g sachet easy blend dried yeast 300g strong white bread flour, plus extra for dusting 1 heaped teaspoon flaked sea salt 1 tbsp extra virgin olive oil for greasing for the topping 1 tbl olive oil 1 clove of good hard garlic (no green shoots) 300ml tinned chopped tomatoes ½ tsp salt ½ tsp sugar 200g ricotta 2 bundles of British asparagus, trimmed and cut into 4 lengthways, place the asparagus in a little olive oil & salt until well-greased 1 large handful of dried oregano leaves a handful of pecorino cheese olive oil for drizzling

asparagus spears, then add a grind of black pepper and scatter fresh oregano leaves.

Scatter over the pecorino all over the top of the pizzas and finally dribble a generous amount of olive oil over the whole pizza, slide into the oven and cook for 12-15 minutes, the base should be very crispy. Serve immediately!

and goats cheese - matured in Valcasotto cellars for five months and then for a further two months in Langa vineyards where it is enriched with red wine.

“Occelli Crutin with Truffles is another impressive cheese. A crutin is a small cellar dug into limestone once used for cheese storage by the Langa farmers. The broken curds of this goat and cow

milk cheese are enhanced with truffle shavings which evoke the spirit of these caves with an earthy richness. There is also Occelli Tuma dla Paja - this cheese is aged on hay where it becomes soft and creamy in a short time. The white creased crust often breaks so that the creaminess oozes through. It has a delicate milky aroma with a subtle scent of hazelnuts.”

Beppino Occelli – Barolo cheese.

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papa

Why you should opt in for Assurance In November 2014, the Pizza Pasta & Italian Food Association finalised a Primary Authority Partnership with Slough Borough Council which will transform the way members of the Association deal with enforcement agencies in the future. Here, we explain how the scheme will work and why it could have major benefits for everyone.

In partnership Every year thousands of food businesses across the UK are visited by Environmental Health and Trading Standards officers to check that they are doing everything correctly and not putting the public at risk.

While most of these visits are straightforward, every now and then businesses find themselves being challenged on their practices. Interpretation of law is not always consistent between local authorities. For those with multiple sites across the UK, this variance can cause major problems. Even for smaller businesses this can cause unnecessary cost.

To address this, the Pizza Pasta & Italian Food Association has formed a partnership with Slough Borough Council with the aim of helping members across the UK to get consistent and reliable advice. The partnership, which has the approval of the Government’s Better Regulation Delivery Office (BRDO) (part of the Department of Business, Innovation and Skills), will in future be issuing formal assured advice on compliance and interpretation of the law which, if followed, will offer members protection from enforcing authorities.

In essence this means members will have one point of contact for assured advice and guidance specific to the industry.

What is Assured Advice?

Assured Advice is advice provided by the Association’s Primary Authority Partner, Slough

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Borough Council, which comes with an assurance that it will be respected by other regulators across the country to prevent inconsistent interpretation of the law. This means that guidance on issues directly affecting member businesses, and covered by the partnership, can be dealt with consistently across the UK so that everyone is treated the same.

It also means that, provided members correctly follow the guidance, enforcement officers everywhere (including environmental health and trading standards) have to respect for the partnership’s interpretation of legislation and if an enforcing authority disagrees with it, they have to take this up with Slough Borough Council and the Association, not with the member. Thus members are protected and can simply hand the issue over for the partners to deal with, saving themselves the hassle of arguing their case.

How does it work?

On issues that specifically affect the sandwich industry – such as the new EC labelling regulations the Association will draw up Assured Advice jointly with Slough Borough Council. Once this guidance has been issued, and provided that members follow it, they can be confident they are compliant and protected from challenge.

Members can also ask the Association to take up issues and

provide Assured Advice through the partnership. As long as the issue is one that affects a significant proportion of members, the Association can take it up through the partnership for assured advice to be produced.

What does Assured Advice cover?

In future members will benefit from receiving tailored sector advice on a wide range of areas, including food safety and food standards. One of the first pieces of advice to be covered will be the new EC food labelling requirements, which includes advice on how to deal with the new allergen requirements.

How to join the scheme The scheme is only open to all members of the Association. To take advantage of the Assured Advice and gain the protection of

You can find out more about the scheme by contacting PAPA director Jim Winship at jim@papa.org.uk

the coordinated primary authority partnership, members simply complete a straightforward on-line form.

There is absolutely no cost involved in signing up to the partnership, as it is included within membership. However, there may be a cost involved if the Association takes up a specific issue on behalf of a member but those involved will always be notified of any costs in advance.

Members can either sign up to all areas of the partnership, which means that they are automatically included in any assured advice issued (a copy will be automatically sent to all those involved), or they can opt-in to adopt specific areas advice, such as labelling. In such cases the member will only be protected when following advice in this specific area.

Those signing up to all areas of the partnership will also be involved in consultation on new guidelines being drawn up under the scheme.

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Riva Foods manufacturer and supply a variety of frozen and chilled products to the Pizza and Pasta industry including: •

Garlic & Parsley Spreads

•

Garlic Slices and Baguettes

•

Garlic and Parsley Butter

•

Individual pots of dressings

•

Pizza & Pasta Garlic drizzle

•

IQF butter portions, plain and flavoured

•

Garlic Puree

For further information regarding our range of products or details of your local stockist, please contact: Riva Foods, 32 Copenhagen Road, Sutton Fields Industrial Estate, HULL, HU7 0XQ, Tel: 01482 837285

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Starting out You’ve got a great food business idea. You feel motivated and ready to start up your own business and share this idea or product with others around the UK – perhaps even ultimately internationally. So – what next?

First steps “As the saying goes, businesses do not ever plan to fail – they fail to plan. Before establishing your business as an official entity, it is vital that you do your research and ask yourself some essential but tough questions,” says James Cliffe, HSBC UK head of business banking.

“Do you know and understand the market you are trying to enter? Do you know and understand who the competition is? Do you know what will make your idea or product stand out and succeed? Once this initial ‘homework’ is done, you can progress to the next step - opening a business account.”

Opening a business bank account with a bank is one of the first steps to getting your business off the ground and running, but where should you go? There are helpful sites online which allow you to compare what is on offer between the different banks, such as from

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the British Banking Association (BBA) (www.bba.org.uk/customers/businessbanking/business-accounts/). Here, you can compare and contrast what is available to a start-up like yours.

“It is worth looking into whether or not there are special offers,” suggests James Cliffe.

“At the moment, for example, HSBC offers startups 18 months of free business banking (switchers can enjoy six months of fee-free business banking).

“Moreover in today’s world, it is also useful to consider how you can bank faster, easier and more efficiently. Online banking and mobile banking are an excellent way to help manage your business once you have opened up an account and are looking to either apply for a loan or other kind of product, like overdraft facility, commercial mortgage, or invoice finance.

“Recently at HSBC, we launched Paym for

UK businesses, the first bank in the UK to do so.

Paym is a convenient way for small businesses to receive payments quickly and securely from their customers,” explains James Cliffe.“Would your business be well served by such a service?

“It is therefore worth investigating and ‘shopping’ around for the right business bank account that will best suit you, your needs, your location, and even your future growth plans once you are an established business. Once you have decided where you would like to open a business banking account, it is time to apply. Depending on which bank you choose, you can apply online or in your local branch.”

Funding and writing a business plan “Arguably one of the more daunting aspects of applying for a business bank account is coming up with a business plan. This is particularly important when you are ready to apply for traditional bank funding,” James Cliffe continues.

“I encourage businesses who are thinking of applying for an account or loan to use HSBC’s easily-accessible online business plan tool www.knowledge.hsbc.co.uk/ business_plan.

“This easy to use tool helps you put together a compelling and strong business plan, upon which a lender’s decision to provide you a loan or not is largely based, along with your credit score and other conditions.”

It is the business plan that tells a potential lender who you are, what your business is

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business about and what it does. It should also outline your target market(s), and how you stand out from the competition. It also presents your financial forecasts and summarises what financing you need, and why – what will it be used for?

A strong business plan, that answers all the questions a lender might ask, will increase your chances of successfully securing bank funding.

A strong credit score will help, too, and talking to your bank as early as possible will ultimately improve the likelihood of securing the loan that your business needs (whether that’s to buy a new premise or purchase equipment, for example).

A bank loan is not the only way to fund your business. There are many sources of funding which can help support a business, including angel investors, personal savings, crowd-funding and peer-to-peer lenders, and even private equity investment. Indeed, a mix of this funding is also possible.

Opening a business in the food industry While the recent financial crisis meant that customers were spending less on dining out, the economy is steadily recovering, and the appetite for restaurants – pun intended – and other food companies is growing. When putting together your application for a business account and a loan, the following will all need to be considered.

1. Location, location, location 2. Target market – are you aiming towards the health-conscious, busy professionals on the go, families?

3. Competition – is anyone else selling your product, or operating a restaurant like yours? How can you differentiate your business?

4. Quality and reputation 5. Experience – have you previously worked in the food industry?

6. How much will you need to sell, or how many will you have to serve, to break even?

7. Will you be a cash-based business, or accept cards?

8. Are you interested in franchising?

Market considerations A crucial aspect to starting out is knowing your market and having an awareness of the latest trends and consumer demands. Whether you decide to carry out your own market research (interviews with passer-bys, or taking time out to monitor footfall in a specific area, for example), or keep an eye on the facts and figures gleaned by some of the larger market research companies, there is a wealth of informative information to be had.

Market research company, Pragma, for example, know that there are food business opportunities to be had across England, but that restaurants should consider tailoring their offer to regional differences. Consumers are eating out more than ever, driven by increased disposable income and the growing number of

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chain restaurants infiltrating the British high street, they noted in their Pragma Diner Survey 2014 (a sample of 1000 across England, Nationally Representative on entry, qualifying on the basis of having eaten out twice in the past month).

Overall market growth is occurring at the expense of independent restaurants, visited by only 18% of consumers on their last meal out, report Pragma. According to their findings, branded chains are the real winners, with one third of diners claiming to have eaten out at casual restaurants more this year, whereas fine dining appears to have only experienced increased uptake among Londoners.

The London market shows high levels of demand, with a younger and wealthier demographic reporting a slightly higher frequency of eating out and considerably higher monthly spend than the rest of England (£105 vs £69 per month). However, in the competitive intensity of the capital, it will be the fight for real estate and rising rents that dictate the number of restaurant openings, feel Pragma.

Outside of London, there are great opportunities to be had, however, with diners in the North eating out as frequently as those in the South East at roughly seven times per month, claim Pragma. Additionally, for mainstream fast casual concepts, there is relatively little difference in what consumers across England are prepared to pay – typical spend varies from £7.20 on a burger and chips or £8.40 on a pizza in the North, to £8.10 and £9.50 in the South East, observe Pragma.

London diners are the most fickle, with many ‘foodie’ trends starting in the capital (for example, one in 20 London diners have eaten a cronut in the last three months, compared to just one in 50 in the rest of England). Gourmet burgers, on the other hand, defy geographical boundaries and are popular across the board with 44% diners having eaten one in last three months. Moreover, examples such as Pitt Co Que (London) and Red’s True BBQ (Leeds) are testament to the potential of simple, meatbased concepts in any major city.

Wherever you are, diners will tell you that quality of food is most important when choosing a restaurant. However, the further North you go, the more important décor and reliability become, perhaps justifying the high CAPEX of developments such as Manchester House. In London, conversely, novelty and the desire to ‘try something new’ are more important than elsewhere, with a third saying it is ‘very important’ when deciding where to go, report Pragma.

Regional variation can have implications on your pricing strategy, menu options and the way brands speak to their customers. Pragma asked customers to choose the three words they found most appealing of a list of 20 adjectives in order to unearth some of these nuances. They found that ‘homemade’, ‘traditional’ and ‘locally sourced’ are much more

popular in Birmingham and Manchester (compared to London, Bristol or Bath), whereas ‘modern’ is twice as popular in London.

Premium concepts are likely to hold more traction in London – notably, buzzwords ‘artisan’ and ‘organic’ are twice as appealing to diners in London as they are to those in the rest of England, note Pragma.

Whilst there is room to tailor some aspects, brands should ensure they continue to portray their core values wherever they are, suggest the researchers. Moreover, some concepts are universally appreciated: for example,‘freshly made’ is the most popular descriptor across England, appearing in 69% of respondents’ top three in Pragma’s research. Operators communicating their ‘freshly made’ credentials particularly effectively are Pret A Manger in the Grab & Go sector and Pizza Express in Casual Dining with their ‘Simple. Fresh. And beautiful’ tagline alongside open kitchens.

“Our work was prompted by questions posed by our clients, both investors and

Taste of Sicily Taste of Sicily is an Italian family-owned food service manufacturer and distributor based in Hertfordshire. Established in Sicily in 1875, the food business opened up in the UK in 1999, and now supplies quality Mediterranean foods such as olives, pesto and antipasti imported from the family’s native country for high-end delicatessens, restaurants, hotels, ready-meal manufacturers and wholesalers across the UK. Their 300-strong client list includes Marriott Hotels, ASDA, the Royal Albert Hall and Bulgari Hotel & Resorts.

Taste of Sicily decided to officially enter the UK market after exporting to its Britainbased customers for several years – and after over 100 years’ experience selling to various customers across Italy. It researched the market, gained experience as an exporter, sourced the finest, highestquality olives, antipasti and other ingredients, implemented meticulous standards, and then opened their office and distribution centre after opening a business account with HSBC. Thanks to support from the bank, which included an overdraft facility, it has been able to increase its sales team and grow the range of authentic Italian foods that it sells in the UK, and has now been identified as one of the fastest-growing businesses in the East of England. HSBC and the business are in talks over further support in the form of a commercial mortgage and equipment finance in order to move into a new manufacturing site.

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business

Crowd-funding Bypass the banks and build a loyal following, says Luke Lang, cofounder of the equity crowdfunding platform Crowdcube.

Crowdfunding can be a brilliant way to get a new idea off the ground without having to persuade banks, venture capitalists or business angels to open their wallets, while also building a ‘fan base’ of people who love what you do and want to help you grow your business.

Still a relatively new concept, crowd-funding involves using an online platform to pitch a business idea to a wider pool of potential investors, who can invest anything from £10 to over £100,000. These investors aren’t the Alan Sugars of this world – they’re usually members of the public with savings in the bank and a keen eye for a venture they think will do well. For an equitybased crowd-funding site like Crowdcube, investors receive a share of the business they’ve helped fund in return for their money. While investments of this nature offer potential rewards there is an element of risk, as with any form of investment.

Crowd-funding has helped make raising finance more accessible at a time when traditional options are limited; venture capital companies are extremely selective, and banks charge 10-12% on a £2m loan, for instance. Many entrepreneurs say the approach has been a ‘breath of fresh air’ – they like the flexibility, simplicity and speed of the process, and the control they have over their own fundraising process.

For businesses like restaurants, which have a high footfall of customers through their doors daily, the crowd-funding process also allows the building of more direct, personal relationships with supporters by giving them the chance to participate in the business’s growth and potentially profit from its success. As well as a financial stake, many investors are keen to provide their expertise, advice, contacts and introductions, and will spread the word about the product and

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brand to friends and family and within their own networks.

Corrado Accardi – the founder of Pizza Rossa, a new Italian-style quick service pizzeria chain – opened his first permanent outlet at London Wall in the City last summer using a £440k investment raised in 2013 on Crowdcube (the concept is based on the pizza al taglio – by the square slice – from Italy, where it’s an urban lunchtime staple).

Corrado Accardi’s ambition is to become the premium quality pizza by-the-slice brand in the UK, creating a network of small retail outlets in prime high-footfall locations such as high streets and railways stations. The product offers time-poor city workers a delicious and healthier product that’s served up in just 90 seconds from ordering, and is easy to eat on the go.

His pitch raised 57% more than its original target, from 121 investors in just 17 days, and at the time it was the largest amount ever raised for a start-up through equity crowd-funding. After opening a series of successful pop-ups, including one in Leadenhall Market, Pizza Rossa is now a permanent fixture in the City and more outlets are set to follow. He recently returned to Crowdcube for a second round of funding, raising over £150k of further investment which he plans to use to take advantage of expansion opportunities, including the development of a street market offering.

“For Pizza Rossa, crowdfunding was exactly the right match for us, and allowed us to turn a business dream into a commercial reality. But getting the dream off the ground was not easy,” says Corrardo Accardi.

“While I had that burning ambition to create Italian ‘homemade’ quality pizza by the slice, lack of experience and credibility meant that investors did not take me seriously when I first approached them. I got my MBA, and came back and spoke to investors once more – but again this proved fruitless, with some private equity investors asking for

between 60-65% of the business.

Even the banks said no. But from disappointment came hope when I came across crowd-funding. The money raised has funded our production facility, and the opening of our first retail outlets.”

Other more established restaurants have found success with another type of crowdfunded finance: mini-bonds.

Mini-bonds enable businesses to go directly to their customers and private investors to borrow money in return for attractive fixed interest rates and rewards such as vouchers, events and free meals.

London Mexican restaurant chain Chilango, for example, raised £2 million in 2014 after launching its Burrito Bond on Crowdcube, to help expand the business across the city.

Making a success of crowdfunding really is a blend of inspiration and perspiration. First, you need a good idea that inspires and excites potential investors, and a strong plan to convince people to invest. Provide detailed business plans and financial forecasts, but keep your pitch clear and simple. Don’t be over-ambitious with your target or put people off by overvaluing your business; ask for only the amount you need, and explain why you need it and exactly how

you’ll spend it.

Part of what investors buy into is the entrepreneur’s story, so tell them about yourself, your history and expertise, and what excites you about your business. Many people like to support businesses that share their values. Food is a sensual thing, so include a video that shows your product being made and enjoyed.

Registering your company with Enterprise Investment Scheme (EIS) or Seed Enterprise Investment Scheme (SEIS) will give investors substantial tax breaks and make your pitch very attractive: SEIS offers up to 50% back, while EIS gives 30% back.

Finally, keep investors and pitch followers (sometimes over 100 people can follow a pitch they want to track) up to date with your progress by publishing regular news bulletins. Make time to get out and meet potential investors too; maybe arrange an open day, an evening of networking or a webcast so people can ask you questions.

Pizza Rossa invited potential investors to an evening of networking, food tasting and talk, for example. Taking some of your crowd-funding activity offline and into the real world can really help to convert interest into investment.

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business operators, looking to expand their concepts in the UK. Understanding of the ‘hard’ success factors, such as rents and population demographics, only goes so far in addressing a roll-out strategy,” says Helene Mills, a director at Pragma.

“It is also important to gauge the softer elements, such as tastes, preferences and consumer mind-sets, which also strongly influence the likely resonance of a food & beverage proposition. For example, there may be benefit in considering menu choices in light of pricing sensitivity, or communications to heighten appeal regionally.”

Pragma Consulting has worked on a variety of projects in the sector from proposition development and customer service optimisation to location planning and commercial due diligence. Their food and beverage clients include Pret A Manger, Nando’s, Pizza Hut, Hawksmoor and Gail’s.

Keeping tabs on operations For a new hospitality business in this highpaced, technological age, investing in EPoS from the outset is a must. EPoS can make operations easier, cash flow healthier and the business more profitable. In fact, there are many things you can do with EPoS that you simply can’t do without it, particularly when starting out.

Regardless of how well you will come to know your business down the line, it is likely that you will still need EPoS to help you grow your business proactively and make informed decisions. Running any business is all about judgement, and in the early days when you don’t have the benefit of experience to refer to, it’s particularly hard to get everything right which is why an EPoS can be invaluable.

“Your EPoS system will record what you buy and reconcile this with your food and beverage sales. It will help you to measure the business and predict consumption trends,” explains Stuart Coetzee, business development director at EPoS solutions company TISSL. “Once you’ve collected your first year’s trading data, you’ll be able to confidently plan what you need for seasonal and peak trading too. It’s tough to gauge the right amount of every product to stock; both too much stock (which is then wasted) and too little stock (which can lose your customers) impact profitability. Keeping stock levels right by knowing what, when and how much to replenish is a breeze with EPoS, but it’s hard to get right manually.

“EPoS will also free your staff from having to remember and enter prices correctly and give them more time to focus on customer service.

System reports will highlight which staff are selling and serving well and those who need more training. All this information is recorded and can be reported on by EPoS in a way that would be impractical manually. The accurate trading picture that EPoS will give you will help you to plan staffing levels.”

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EPoS also helps to keep both wastage and fraud to a minimum, argue TISSL. “Without EPoS, you won’t know where you are overstocking and just how much you are wasting. And when it comes to till operations, without EPoS reports to pick up any anomalies you will struggle see where stock pilfering or inaccurate or fraudulent transactions are eating into your profits. EPoS comes with the benefit of integrated Chip & PIN including support for contactless devices, making sure you can take secure card payments from day one,” adds Stuart Coetzee.

“Whether running an independent start-up or a well-established business, restaurateurs are faced with a common challenge - how to identify ways to save money – and whilst profits are often the ‘make or break’ indicator, an equally critical part of the equation is to ensure assets aren’t being wasted. By providing restaurateurs with all the checks and balances needed to account for daily sales transactions, EPoS systems are money-savers by design.

However, they’re often not used to their full potential, which includes the following.”

1. Save on staff Staff costs are an unavoidable operational expense. However, they are also a source of savings if managed effectively. Your EPoS software provides the controls necessary to both monitor time & attendance and easily create schedules. It can be used to prevent employees from clocking-in early or clockingout late.

Once you’ve owned and/or managed your restaurant for a certain period of time, you’ll start to understand the overall flow of your daily operations. By identifying peak hours as well as lulls in customer traffic, you will be able to plan your schedule accordingly. If you are

paying to have five servers on at a time when you only need three, you are both wasting money and underutilising staff.

2. Get to know your customers When you know your customers’ needs and wants, you will know how to tailor your products or services appropriately. So don’t overlook the simple, customisable advertising and loyalty management opportunities that invariably come with your EPoS system.

Your system can assist you to capture customer data. So why not start tracking purchasing history and devise marketing tactics based on buying behaviour that will build loyalty? Rather than waste your promotional pounds on impersonal messages that may or may not reach your target market, try incorporating the valuable customer insights that your EPoS reveals.

3. Go green with technology These days, it does not make sense not to ‘go green’ and invest in environmentally-sound technology. You stand to drastically uplift the efficiency of day-to-day operations by implementing green initiatives and it’s worth investing in efficient products (even if you have to pay a premium price up-front, this will result in substantial cost-savings down the road).

In addition to purchasing efficient hardware such as fan-free terminals, consider for example the paper that’s wasted during a typical day in your restaurant. Think about Kitchen Display Systems integrated with your EPoS that eliminate kitchen receipts by allowing employees to view incoming orders on a visual display, or why not use rechargeable gift cards that can be reloaded and reused, saving you constantly printing new gift certificates.

Franco’s has been serving local residents and visitors to St James’s in London from early morning to late at night for over 60 years and when new life was breathed into it in 2005, new co-owner Jason Phillips turned to TISSL, having previously introduced the EPoS solution to London’s Cipriani Restaurant.

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business 4. Mobilise your operations Mobile technology has drastically impacted how businesses serve their customers, particularly in hospitality. Aside from resonating more with contemporary consumer behaviour, mobility gives new opportunities to engage customers and simplify timeconsuming or inconvenient processes.

The use of handhelds and mobile payment apps are just two of the ways in which the point-of-sale has gone mobile in restaurant settings. And cost savings are parts of the equation. Using handheld or tablet POS for example, tableside order entry allows servers to spend more time focusing on the customer and upselling menu items and less time on memorising complicated orders.

5. Know your business Knowing what is racking up costs at your restaurant is half the battle. Which factors represent fixed costs that can’t be changed, and which factors are under your control? Rent, utilities and other overhead expenses may be non-negotiable, but costs associated with staff and food can be reduced.

Take advantage of your EPoS system’s reporting features to draw attention to problems not apparent on the surface. Make sure you look continuously at sales and staffing, and always keep an eye out for suspicious activity that may be causing shrinkage. Use reporting to analyse food consumption, to tighten up purchasing and inventory and minimise waste. And when you are on the go, stay informed via SMS or email alerts that flag up excessive voids or ‘no sales’, or when sales fall outside of expected norms.

Online advantage “Starting out can be tough, but it's worth it; both for you, your customers and the wider local economy. So, to those who are starting out, or at least considering beginning a new venture, we salute you, and we’d like you to know that we're here to help,” says Lucy Milne, UK marketing director of Just Eat, an online takeaway service.

“At Just Eat, we pride ourselves in providing the best possible service and support to more than 22,500 takeaway restaurant partners in the UK alone. For start-ups, we feel that we can deliver the following six key marketing benefits to help them on their journey.

“Just Eat has helped generate more than £700million in revenues for the 22,000+ restaurants we work with in the UK. Yes, starting any business is tough, but with a lot of determination – and some help along the way – new restaurant owners will be well placed to make their ventures succeed.”

Giving you an online presence According to Ofcom, 80% of the population are online, and two-thirds use the internet regularly to buy products and services, and with over 60% of the population owning

www.papa.org.uk

smartphones and more than two thirds using apps on a daily basis, this trend looks set to continue.

Despite this, fewer than a third of small businesses in the UK are selling through the internet. Restaurant owners should aim to capture a slice of the expanding online market by working to provide a great customer service online and on mobile. The rewards can be huge. For example, online orders are typically 30% higher in value than those placed over the phone, and are much faster to process, saving time for front-of-house teams so they can focus on customers in store.

And in joining a takeaway service like Just Eat, for example, you’ll be given a polished and efficient online presence on the UK’s leading online takeaway web site. You’ll be able to reach the 13 million people who order takeaway online at least twice a month (there are now approximately 3.2 million visits to Just Eat every month – almost double the figure in 2010).

Branding Branded merchandise (such as signs, staff clothing and takeaway containers) is a great way of maximising your brand’s presence throughout the customer experience.

Jointly branded merchandise, which can be purchased cheaply through Just Eat’s Partner Shop, will not only raise your restaurant’s own brand presence, but will also inform customers that they’re able to order from you online and on your mobile through the most trusted, reliable and secure online takeaway ordering site. As a result, the restaurant is more likely to be front-of-mind whenever the customer is next considering an order.

Technology innovation - EPoS Many of our partner restaurants are using Electronic Point of Sale (EPoS) systems to manage orders, operations and staff levels centrally. This technology is becoming increasingly inexpensive and is growing in popularity across the takeaway restaurant sector. The data EPoS systems generate can be used to gain a better understanding of customers’ preferences, which can then be used to focus marketing strategies in the right areas and plan special offers at the right time to increase orders. And when in partnership with us, we can also provide you with an EPoS solution tailored to the needs of the restaurant sector and the needs of your business.

Reviews – a good reputation is a great marketing tool The best marketing strategies are built on a quality product and service, which provides a solid reputation and can drive word of mouth from customers. There are over two million customer reviews on Just Eat, and we find that the restaurants rated highest for customer service, quality and speed of delivery, receive around three times more orders than average.

Customers look to ratings and reviews from others when making purchasing decisions. So, by exceeding your customers’ expectations, you’ll encourage them to come back to you again and again, and refer you to their friends either through the site, using our review system, or through word of mouth.

Special offers and upselling Special offers and deals are a great way of attracting new customers who may not have tried your service otherwise – crucial for any new business. At Just Eat, we’ve enabled our partners to use a special offers tool, which allows owners put a special offer on their menu any day of the week, free of charge. This is a great way to increase orders for a new takeaway restaurant and establish a customer base.

Once you’ve established your customer base, it’s then important to ‘upsell’, which involves adding related products to a current sale. Simplicity is the key for upselling.

Customers are unsurprisingly more likely to go with decisions they find easier to understand, so make sure the addition is logical. For example a pizza menu should offer extra toppings, a pasta dish might offer extra Parmesan. Upselling can be a very effective tactic, however do keep in mind that too much can be seen as pushy, so make sure they is a certain degree of subtlety to the process.

Allergen help - being compliant with regulations is a marketing tool in itself Whilst it’s not strictly marketing, it’s important your new restaurant is compliant with all food regulations. On December 13 last year, new allergen labelling regulations affecting restaurants, takeaways, cafés, caterers and other food businesses came into force. Under these new rules, food businesses need to provide customers with specific information about allergens on the menu. The information has to be specific. It’s no longer possible to say a food “might contain” an allergen. For example, a margherita pizza needs to list both wheat and milk as allergens. In addition, business owners now have a legal responsibility to inform customers if anything on the menu contains any one of the 14 allergens listed in the new regulations (available online at https://www.food.gov.uk/science/allergyintolerance/label).

Just Eat is committed to ensuring you’re ready to comply with these regulations; after all, your reputation is on the line when it comes to legal compliance. We help by providing restaurants with information and advice on the new rules. For example, we have run a number of articles in our restaurant magazine, The Sauce, and have sent out guidance leaflets produced by the Food Standards Agency. We have also ensured that our team working with our restaurant partners day to day are fully trained on the new rules to ensure they are able to provide them with guidance and

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business

(CREDIT: Adrian Franklin Hospitality Media)

support. We also provide a detailed FAQ section on our web site with guidance for allergen sufferers about what to do when ordering online. We’ve also made changes to our merchandise to provide customers with an additional reminder about allergens.

Art of the Restaurateur Nick Lander, the writer, consultant, restaurateur and author of industry bible The Art of the Restaurateur, will be a headline speaker of the NRB Debate 2015 (www.NRBDebate.co.uk).

Taking place at the Northern Restaurant & Bar exhibition on 17 March 2015, this Q&A session chaired by the event’s CEO, Thom Hetherington, will be a unique opportunity for passionate hospitality professionals to hear Nick Lander discuss his thoughts on the universal rules of running restaurants, distilled from conversations with the world’s most prestigious operators.

In writing the book Nick Lander (Financial Times restaurant critic for over 25 years), met restaurateurs including Danny Meyer in New York, Russell Norman in London and Neil Perry in Sydney, but as a proud Mancunian he is delighted to have an excuse to come ‘home’.“I’m thrilled to be invited to speak at the NRB Debate, and delighted to return to the city that first titillated my taste buds,” he says.“The region’s food and drink scene is clearly blossoming so it will be fascinating to discuss the Art of the Restaurateur and its application in the North.”

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The kitchen Installing a kitchen space inside a new restaurant or outlet within the Italian food, fast casual and takeaway arenas can present a series of challenges in itself - from limited space, to the logistics of how a team can best work around each other safely in such a fast paced environment.

Crosbys Catering Equipment (www.crosbys.co.uk), based in Newcastle, has a wealth of experience in fitting out commercial kitchens with the best catering equipment for each restaurant’s needs. The firm - celebrating its 25th anniversary this year - most recently completed a full kitchen installation at one of Newcastle’s favourite, well-established Italian restaurants - Marco Polo – and also worked on an Italian café project at The Little Angel in Hexham, Northumberland.

The firm works with more than 2000 customers including bars, restaurants, schools and hospitals, as well as a series of London restaurants and Michelin establishments across the UK and overseas (they also run a specialised van-based sales service called Chef 7, which takes catering products from the warehouse directly to time-strapped chefs in their kitchens).

“Firstly, carefully consider the proportions of your space,” advises Tony Chamberlain, technical and design manager at Crosbys.“There is a wealth of slim-line equipment available for smaller kitchens, including cooking equipment at only 600mm deep, and refrigerated preparation counters at only 550mm deep, allowing designers to make maximum use of the surroundings.

“Also think about investing in equipment that can stack, so that it takes up as little floor space as possible. It’s also worth bearing in mind that two smaller pizza ovens stacked will not only take up less space, but will allow only one unit to be used at quieter periods, therefore saving a substantial amount of energy.

“At the same time, spend some time researching the benefits of induction equipment – and speak to manufacturers about the workings of these products. It is an energy efficient alternative to older models, and may also alleviate the need for extraction upgrades in an existing site.”

Plentiful refrigeration is of course a top priority, point out Crosbys (it’s also important to consider heat gains from refrigeration equipment in compact spaces, as you may need to source equipment that works in high ambient temperatures). Refrigerated preparation counters allow cold storage underneath, but can also consist of a stainless steel work surface on top, again providing space-saving solutions.

“For a busy kitchen environment, we recommend high speed equipment such as the Merrychef oven, and Middleby High Speed Pizza ovens,”Tony Chamberlain continues.“They allow products to be served in seconds rather than minutes, alleviating queuing and waiting times in fast-paced environments.

“Needless to say, as your catering equipment will form the beating heart of your kitchen operations, you should aim to invest in the best possible products within your budget. If key items fail, then the loss to a business in terms of revenue and reputation can be huge, so always seek advice from a trusted supplier. They will source durable, top quality equipment which will perform reliably and consistently for you under the strains and pressures of a commercial kitchen environment. So do your research!”

The kitchen at Marco Polo, Newcastle.

Equipment checklist ✓ Extraction - this is especially important for areas where space is very limited. Make sure that the correct extraction rates and correct sizing of canopies are in place, in order to comply with current regulations ✓ Circulation - read EHO (environmental health officer) guidelines, allowing safe operation for the staff on the premises. ✓ Ventilation in the toilet and store areas needs to be considered independently of the kitchen extraction, to create a comfortable working environment. ✓ Ensure that there is clear segregation between food products and preparation areas to prevent the dangers of cross contamination – and install strategically placed hand wash areas. ✓ Install a flying insect control product and fly screens in the premises to prevent insect infestation (Crosby’s recommend choosing from the Insect-O-Cutor range). ✓ Visualise the movement patterns in the kitchen, to establish a free ‘flow’ of traffic, eliminating unnecessary movement around the kitchen and enabling staff to carry out their duties in a safe and efficient manner. ✓ Get up to speed on the latest regulations regarding gas, gas interlock and CO levels. ✓ Conduct a thorough risk assessment of the space and double check all health and safety considerations such as the location of deep fat fryers, and the positioning of electrical items away from water sources. ✓ Pay careful attention to the specific finishes chosen for walls, floors and the ceiling, to allow for easy cleaning and ensure compliance with EHO guidelines. ✓ Use LED energy efficient lights which cost less to run and give out less heat than conventional lights. ✓ Research all the leasing options available to you, to allow your business to grow in the early stages, without cash flow concerns.

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Franchising Erol Ayvaz – a Papa John’s franchisee – talks about how he got into the pizza business through franchising.

Ambition I’d always wanted to run my own business and franchising offers a solid business model. It allows rapid set up and the potential for expansion. I joined Papa John’s as a franchisee in the summer and run my businesses as a group of companies called Serve First. As a team, we now run Papa John's stores in Cambridge, Peterborough, Corby, Lowestoft and have most recently opened Newcastle-under-Lyme and Lichfield.

Before joining Papa John’s, I’d spent the past six years working with organisations on customer insight and research. I’ve always been fascinated by brands like Papa John’s and how they engage with their customers, so I decided it was about time I put into practice what I’d been preaching by becoming a Papa John’s franchisee!

However, starting out is a big step and I needed a plan and developing Serve First was part of that. Our goal is to open 15 Papa John’s by the end of 2015.

Research Before investing in Papa John’s, I did research online and met with the head office staff. I looked at other fast food brands and to me, Papa John’s stood out from the crowd because it is expanding and growing in popularity rapidly.

Some of the other big players in the fast food market are saturated.

However, Papa John’s offers the opportunity to grow. I felt it was the ideal time to buy into an expanding company with enthusiastic staff behind it. In the past few years the company has experienced unprecedented expansion and we wanted to be part of that.

Funding Funding is an important element of any business planning and franchising is no exception. My startup plans were initially self-funded by myself and business partner but the banks, specifically RBS, have also keen to talk to us about our future expansion. We have a strong relationship with our business

manager at RBS and we believe this will be key to our continued growth.

Product Papa John’s uses 100% fresh dough pizzas combined with a unique tomato sauce made from the best Californian tomatoes, picked and packed from vine to can in just six hours, to give a better natural flavour. This means the quality of the product is one of the main attractions of the Papa John’s concept for both customers and as a franchisee. It was clear from the staff training how much attention to detail goes into the pizzas and the end result is phenomenal. My area manager who is a chef and who has spent many years in the industry is proud to serve up such top class pizza and keep customers coming back for more.

Training Setting up was made as straight forward as possible with help from Papa John’s staff and all the training provided was excellent. Our staff got a head-start, accessing the company’s online learning system and this was followed up with two weeks in-store with Papa John’s dedicated training team to ensure everyone was ready to serve up the best pizza in town on our opening day!

Customer service Rant and Rave is a clever initiative, inviting all of its customers to ‘Rant and Rave’ about their experience.

Customers are invited to share their thoughts on their pizza at the point of delivery via text message, scoring their overall experience, as well as provide details in their own words about what they’re Ranting & Raving about. This is great as it provides a snapshot view of how we are doing as a business.

However, to create a longer term customer centric focused environment, as well as getting the basics right day in and day out, we need to go above and beyond by adding value with tiny noticeable things. This might be a friendly welcome, a courtesy update call on

delivery times or a follow-up message. This is what creates a superior customer perception and this is where we are aiming.

Marketing Marketing is important whether you are setting up in business or have been established for a long time.

Several of the stores we own were re-sale so there was relatively little launch marketing required.

However, with new openings such as Corby, we organised a ‘pizza party’ to build local brand awareness which was great fun and worked really well.

Papa John’s builds the brand on a macro level. The head office also does national PR, radio and TV advertising and has a dedicated consumer marketing department.

All this effort across the UK, supports our targeted marketing on the ground.

As a franchisee local marketing is an important on-going task which we dovetail with the national marketing activities. Leafleting, partnership marketing and various promotions help to build local brand awareness and we take care of this.

We have some exciting marketing initiatives on the menu for the near future and partnerships with some innovative local organisations will be sure to attract attention and will nodoubt be one of the key ingredients of our success.

Papa John’s is at a ‘boom’ stage and with some proactive marketing we are really looking forward to growing the franchise in the future and bringing some fabulous pizza to the communities around our stores.

Support Support is important when setting up and running a multi-unit franchise. The Papa John's team has been instrumental in helping with negotiations on sites, opening plans and providing support wherever we need it. I believe in the brand and the Company’s expansion strategy and am excited to be part of that.

However, I’d also be lost without my

girlfriend, family and business partner – they often provide a sounding board for new ideas and can sometimes be the voice of reason!

Incentives Papa John’s was able to offer us incentive deals to start-up and expand which created a win-win situation. Designed specifically to help franchisees in the early stages of growing their businesses, Papa John’s current incentive the deals include marketing support, some free equipment and reduced royalty payments. In fact we took advantage of every incentive deal going! This has saved us thousands of pounds on equipment and meant we could speed up our expansion.

Advice If I had to offer any advice for franchisees starting up it would be: ‘you don’t know what you don’t know’. So do your homework, do your research. Talk to the franchisor sure, but also talk to other franchisees to get different perspectives. This is essential and allows you to plan and manage common challenges.

Understand what the working hours are like and what you are getting into, find out what elements you have control over and where more research needs to be done.

Some franchisees will be more open than others and I also found it helpful to talk to people in other franchises too. Franchising offers a great business opportunity for those who plan and are prepared to work for it.

Papa John's was founded in the USA in 1984 and there are now over 4,600 stores in 36 international markets and territories.The brand reports that it currently has opportunities for potential franchisees throughout the UK including the key locations of the South East,Yorkshire, Manchester, West Midlands, East Midlands, South West, North East, Wales & Scotland (www.papajohns.co.uk/ franchise).

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trends

Getting

bolder

Bolder flavours, new and unusual ingredient combinations and a greater choice in healthier options are hot trends anticipated for 2015 by Dawn Farms, a European supplier of cooked and fermented ready-to-eat (RTE) meat toppings to some of the best known pizza brands, as the firm’s Conor Cahill outlines here.

Flavours with impact The company, which owns Northamptonbased cooked bacon company TMI Foods, also sees a greater emphasis on flavour delivery and rustic, authentic toppings in the year ahead.

Conor Cahill, who heads Dawn Farms' Science and Innovation Centre at the company's Naas, Co. Kildare headquarters, believes consumers are increasingly looking for flavour excitement as well as the traditional mainstays of authentic Italian and indulgent American recipes when it comes to pizza.

"Our experience tallies with Technomic's insights, namely that consumers are becoming less reliant on comfort 'crisis' food, which flourished during the global economic downturn, and are now looking for exciting, bolder flavours and ingredient combinations on pizzas," says Conor Cahill.

"We see flavour trends getting bolder, with sweet, spicy and smoky flavours stepping up through greater use of meats such as chorizo, jalapeno pepperoni, bbq pulled pork as well as peppers, chillies, and sauces which add another flavour dimension. Likewise, we recognise the move towards a fusion of flavours, with less rigid boundaries between cuisines, encouraging consumers to embark on a global taste adventure."

Evidence of this trend had already come to the fore during 2014 in foodservice with products like Pizza Hut's Blazin' Inferno, Papa John's Tandoori Spice and Domino's Hot and Spicy, report Dawn Farm.

Innovation There has also been a rise in the variety of sauces used on pizza bases, even flavoured dough, and further innovation in this area is

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expected in the year ahead, note the company.

Fuelling this trend in retail, Conor Cahill notes Goodfella’s range of Flavour Fellas, Scottish brand Curry Dave with its Indian flatbread pizza range and City Kitchen’s Moroccan Chicken pizza.

"We expect to see more innovation in flavoured chicken during 2015, given its versatility as a carrier for popular cuisines such as Mexican, Middle Eastern and modern Asian influences, such as Korean," says Conor Cahill.

"Chorizo and meatball are the rising stars and we have seen dramatic growth in demand for our chorizo range in different shapes and diced formats. Meatballs are incredibly versatile - take our Korean Bulgogi beef meatball for example," says Conor Cahill.

When it comes to pizza toppings, Dawn Farms says demand for pepperoni remains unchallenged.

"Pork has risen in popularity during 2014 in sandwiches, and we fully expect this to filter through to pizzas in 2015. Demand for bacon has never been higher and in 2015, smoky flavours are predicted to remain on trend. The pulled meats trend, now including increased requests for chicken, is making inroads to pizza in both foodservice and retail. For example, Asda's New York Pulled Beef Pizza in Bourbon BBQ sauce and Carolina BBQ Pulled Pork Pizza. Pulled ham hock is growing in demand.

"We've also seen beef feature increasingly on menus, such as Pizza Hut's Steak and Blue cheese. The American icon Philly Cheesesteak has successfully crossed over from sandwiches into pizzas in the US with Domino's, Pizza Hut and Papa John's launching it on their menus. Pizza Hut UK, for example, now has a Philly Cheesesteak with shaved steak, caramelised onions and green peppers on a creamy base."

Further innovation and trends Crust innovation, too, took further steps forward in 2014 with a raft of stuffed varieties coming to market - a trend Dawn Farms expects to continue this year and beyond.

In addition, themed launches, inspired by the World Cup in Rio, are expected to continue to flourish with major events like the 2016 Olympics and Paralympics, and football's Euro 2016 on the horizon.

"We also see further scope for seasonal innovation," adds Conor Cahill. "Recent Christmas menu innovations saw the return of Papa John's Christmas dinner pizza, while Pizza Express launched a Christmas special Anatra Romana featuring pulled duck."

Nevertheless, while indulgence may be at March 2015

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trends the forefront for pizza lovers, Dawn Farms points out healthier options are a growth opportunity.

"Pizza Hut and Domino's offer consumers the chance to customise their build with low fat cheese, giving customers a healthier choice, and we see no sign of this trend losing momentum in foodservice," says Conor Cahill.

“To grow pizza usage (new users/higher consumption), we expect to see the pizza arena widening to include leaner proteins such as flavoured chicken and lighter sauces such as crème fraiche, butternut squash which add freshness as well providing layers of flavour to deliver on taste.

“Furthermore Mintel forecasts retail pizza to be one of the next big growth areas in 'free-from' foods, driven by those expressing some sort of intolerance to certain foods or simply those who choose 'free-from' foods for lifestyle reasons. All Dawn Farms’ products are cooked without artificial colours and flavours, are free of ingredients containing MSG and produced in a nut free facility.

"Consumers want to achieve greater control over health, over portion size, over costs as well as ‘low risk’ experimentation.

2015 predictions imply this is a long term trend, which suggests that on a retail level we should start seeing a greater variety of portion sizes in meal solutions for example, allowing consumers to mix and match."

Conor Cahill also feels that pizza operators were likely to follow trends in the US for more portable pizza snacks such as pizza slices to fuel the all-day snacking trend, citing that Pizza Hut US had begun testing Skinny Slice pizzas at restaurants featuring smaller portions of lower calorie, hand-tossed pizzas made with less dough. Tesco and Asda have introduced pizza slices to their chilled ranges.

Trend origin So where do all these food trends start? Is it retail or foodservice?

"This is a question which crops up regularly and the answer is invariably foodservice as it is typically seen as the hub of chef's creativity and melting pot of ideas," says Ian Ritchie, Dawn Farms' UK sales director. "But it's not always the case. As the best foodservice ideas replicate the home environment, we increasingly see blurred lines as retailers see themselves as foodservice operators and vice versa.

"Take pulled meats, for example. The popularity of pulled meats stems from consumer appetite for more rustic, natural in appearance, wholesome textured meat which achieves the slow roasting result without the inconvenience or electricity bills involved in cooking it yourself. Eating pulled meat out of home offers a little piece of that indulgence and home comfort, with fewer associations with fast food. We're also

providing more detailed menu descriptions quoting the specific meat cuts, which give an added sense of authenticity and transparency to the consumer."

As a major international business supplying fully cooked and fermented meat ingredients, Dawn Farms says that it works with an extensive range of blue chip customers in the foodservice and food manufacturing sectors, and as a result is at the forefront of trendsetting and innovation.

Its NECTAR stage gate process, for instance, ensures that the company puts the consumer front and centre of all development activity.

"We work collaboratively with our customers, discussing innovation strategy and which trends we should respond to," says Ian Ritchie. "Our goal is to use robust, consumer-led insight to guide our customers towards sound commercial decisions. Our chef-inspired concepts incorporate the flavours and ingredients which are stimulating consumer interest and gaining ground on menus – but our creativity is underpinned by what our insights and experience show will have mainstream appeal."

Dawn Farms publishes a popular weekly Top 9 for Friday trend ezine (for further information contact info@dawnfarms.ie).

new product

New energy efficient heated display from Pantheon Pantheon has launched two new, counter-top, heated display units perfect for displaying and serving hot food.

The HD1 is the smaller unit measuring just 540w x 380d x 85h mms which easily accommodates a 1/1 gastronorm pan or many other configurations. Its temperature can be selected manually with the simple, front-sited control knob up to a maximum of 85°C. Heat is evenly distributed through a large heat pad situated immediately below the easy clean ceramic glass top.

The larger, HDL2, provides a larger base area as well as two, 150w, infrared heat lamps and a shatter-resistant, Plexiglas sneeze screen. The base measures 730w x 580d but has two separate temperature control knobs allowing both halves to operate at different temperatures or for one half to be switched off altogether. Like the HD1, the maximum temperature is 85°C. Similarly, the two heat lamps are individually controlled enabling them to be used singly or in tandem (call 0800 046 1570 or visit www.pantheonce.co.uk).

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beverage preparation Here, Rob Ward – Cimbali’s coffee specialist, with responsibility for its new showroom and training facility located at the Cimbali UK offices in Elstree, Hertfordshire where SCAE-accredited programmes are held looks at a topic which is drawing more interest these days due to the widespread popularity of speciality beverages such as cappuccinos and lattes.

In demand “Milk-based drinks make up a significantly high percentage of the beverage menu in the UK and as a consequence the barista’s ability to create that perfect velvet foam time after time is more important than ever before,” says Rob Ward.

“And with the correct training and a little care and attention, anyone can produce beautifully steamed milk, even when the pressure is on in a busy environment. The key thing to remember is that it takes the same time to heat bad milk (bubbly and no sheen), as it does to create silky smooth, perfectly foamed milk.

“With seven traditional and six bean to cup machines available at any one time we have scope to operate group training programmes for clients or we can allow customers to have use of the premises for their own training purposes.”

Before you start Get to know your machine. It might sound obvious, but there are a lot of manufacturers in the market and consequently every espresso machine is slightly different. If in doubt, enlist the support of the manufacturer to show you how to operate and maintain the machine correctly, it will be time well spent.

The boiler With most machines the pressure of the boiler can be regulated and this is one area I focus on when setting up a machine because it can make a big difference to the milk preparation, as can the use of the steam arm, the jug size and barista skill level.

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milk preparation Perfect

The jug The smaller the jug, the lower I set the pressure (usually around 1-1.1 Bar). I tend to use 0.35cl or 0.6cl jugs to give myself ultimate control and I froth only the milk needed for the drinks being prepared (a maximum of two drinks at once or the quality may be compromised). I don’t recommend using anything larger than a 1 litre jug as it becomes hard to control the level and quality of foam and it can take too long to steam.

The steam wand The other thing to look at is the size and number of holes that are in the tip of the steam wand. Smaller holes will create tighter micro foam, but heating the milk will be slower. More holes will allow faster heating of the milk.

Manufacturers such as ourselves offer various steam tips and options with 1-5+ holes are available for many coffee machines as well as blade tips which help create a micro vortex as you steam. We also have a turbo automatic steam wand which creates perfectly prepared milk and this is ideal for inexperienced staff who may be apprehensive about using a steam wand initially.

Spoon or no spoon?

If the milk has been steamed in the right way it should be possible to pour the prepared drink without the need to use a spoon. Your senses – the touch of the jug, the aroma as

the lactose sweetens, the sound of a gentle “sst sst” will all help tell you that you have created something good, using a spoon is just lazy barista technique, or the wrong size jug!

Perfectly foamed milk every time There are a lot of opinions on the best way to foam milk and not everyone agrees with certain techniques. However, if you stick to some basic rules then it is possible to produce good quality milk for caffè lattes and cappuccinos in no time.

You are looking to create milk that is around 60 to 65 degrees Celsius and that has smooth and shiny foam without any visible bubbles.

1. Use fresh milk which has been taken straight from the fridge.

2. Start with a clean cold jug and use the right size of jug.

3. Steam only the amount of milk that is needed.

4. Only foam the milk when it is below 40 degrees Celsius because foaming above this temperature will create hard bubbles.

5. Start with the steam wand inside the milk, turn on the steam fully. Hold the jug with two hands. Slowly lower the jug until the tip of the steam wand breaches the surface of the milk. You should hear a sstsst-sst sound (hissing sound). Do this for only a few seconds, this is when you are forcing the bubbles in to the milk to create foam, and it is called foaming or stretching.

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beverage preparation affect the flavour of the finished caffè latte or cappuccino.. Milk starts to boil around 71 degrees Celsius and anything over 70 degrees Celsius can burn the tongue and is therefore to be avoided. The best milk temperature for caffè latte or cappuccino is between 60 and 70 degrees Celsius.

12. A good way to reach the preferred milk temperature is to use a good calibrated thermometer. There is a little delay with a thermometer which means that the steam should be turned off just a few degrees below the desired temperature. It is also possible to judge the temperature by touch and usually it is just right when it is not possible to hold the jug for longer than two seconds, but always train with a thermometer.

6. When the milk is being stretched, you should hear the foam being created but you should not see any bubbles. When you are happy with the amount of foam then place the steam wand a little deeper into the milk.

7. There should now be a whirlpool inside the jug and this textures the milk. The milk will be swirling around and this will break down any existing bubbles and make the foam smooth and shiny. There is absolutely no need to move the jug up and down, the angle of the steam from the steam wand does the work for you.

8. Once you have reached about 60 to 65 degrees Celsius turn off the steam before taking the steam wand out of the jug.

9. Put the jug down with a slight tap on the work top. This will destroy any tiny bubbles that might have been visible on the surface. There should not be any more bubbles visible after this. If you do then you can gently tap the jug a few times on the counter to get rid of them but this makes the foam thicker and so should be kept to a minimum. If the milk has been prepared correctly then there should be no need to tap the jug on the counter.

10. Pour the milk as soon as possible. This is very important because the foam will start separating very quickly. Spin the milk around just before pouring to make sure that all the foam is mixed with the milk.

11. The temperature of the steamed milk will

www.papa.org.uk

Pouring the milk (We suggest that you steam the milk whilst the espresso is being brewed) 1. The milk should be poured as soon as possible. Hold the cup on its ear and slightly at an angle.

2. Start with the pour a little high and begin pouring the milk slowly in to the crema.

Once the cup is about half full lower the pour close to the crema and the foam should appear. Go from high to low and pour with a steady speed.

3. You do not want to pour too slowly; this will leave the foam behind in the jug. You also do not want to pour too quickly because this will break the crema apart.

Pour slowly in a few spots in the cup to break through the crema.

Signs of things not going according to plan Cimbali’s Matt Lasek - Cimbali UK’s head barista and approved SCAE trainer – knows the tell-tale signs of when some training in milk preparation is long overdue.

“If your barista is banging the jug so hard on the counter it’s making you jump, if the barista looks like he is having a dance by sliding the jug up and down the steam wand, and you can hear the milk screeching when you walk in the coffee shop?” observes Matt Lasek.

“If the dreaded spoon/spatula comes out to play when a cappuccino is ordered, or if the jug in use is larger than one litre, and also when you see the barista topping up old milk or not washing out the jug after each drink is poured, or if the milk being used is not fresh, or is past its use by date.

“These are just a few indications that the barista is not sure how to prepare the milk correctly. Closing the knowledge and skill gap by investing in some specialist training will help drive up quality and keep customers happy!”

4. Start pouring the milk in to the back of the cup once the cup seems just more than half full. Now slowly, but very steadily move the jug from side to side. This is a wrist movement and should be done just slightly. The milk should not swing from side to side in the jug. Keep moving it side to side in one spot in the cup until you see the foam appearing. If you see this happening then you have cracked it!

5. Once you see the foam break through the crema you can start pouring patterns.

Milk foaming – some common questions Does all milk foam?

Yes, fully skimmed, semi-skimmed, whole fat, soya, goat milk etc, as long as there is protein present in the milk, all milk will foam.

Steaming, which is forcing air bubbles into the milk, causes the protein to ‘connect’ with the air bubbles to create foam. This means that you can create as much foam as you like whilst there is protein left in the milk. It is advisable to use only fresh milk, which has not been steamed before, when you want to create foam.

Is it best to use skimmed or full fat milk?

Fully skimmed milk generates the most foam.

This is because of the low fat percentage (the fat works against the protein). However, the foam will not be as rich tasting as that from whole milk. For best results, always use fresh cold milk, which has not been steamed before.

What is the best temperature for foaming milk?

Milk foams best when it is below 40 degrees Celsius or 100 Fahrenheit. This is simply because the milk is denser.

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profile

The thinking At La Tagliata, things are kept very simple, which for a restaurant located in the demanding City of London and founded by an ex-City banker (Carlo Palumbo) might seem rather odd for a customer base used to great choice and a plethora of food and international cuisines to choose from on a daily basis.

However, Carlo Palumbo says that it was his ambition to start such a restaurant where the menu choices are kept simple, having discovered his real passion for food while studying to be a Cordon Bleu chef, and also wanting to have a vehicle for some of his traditional family recipes to be enjoyed by others.

"It has always been my dream to create a restaurant where you are not confronted by endless menu choices. We focus on a few dishes with the aim to deliver consistently the highest quality,” explains Carlo Palumbo.

La Tagliata’s executive chef Antonio Tonelli – says that he has been inspired in his career by having worked in kitchens in southern Italy from the age of 13. He trained at the Villa Santa 36

pizzapasta AND ITALIAN FOOD

Maria chef school and for more than 25 years has cooked all over the world exploring various cuisines, culinary techniques and ingredients. His true passion, however, he says, remains with simple and elegant, fresh Italian cuisine (and it is this aspect that many diners enjoy, and rely upon, when they decide to opt for Italian food).

“Nothing is more important to Italians than good food. La Tagliata for me represents home, a place you go back to for good, honest cooking and a convivial family atmosphere. I am excited to bring the spirit of Italian cooking to my favourite city London – and to share these dishes and help people experience authentic Italian dining,” adds Antonio Tonelli.

Sadly, some potential La Tagliata customers, reveals Carlo Palumbo, do not stay long when they realise that the menu is not an extensive one. However, when you understand that the menu’s aim – if not the restaurant’s design, furnishing and ambiance - is to not only be authentic, but of high quality, then you start to appreciate why its now loyal customers enjoy

a

focus on the few The newly opened La Tagliata (www.latagliata.com) - between Liverpool Street and Spitalfields in the City of London on the site of a former Indian restaurant – specialises in offering a simple but perfected menu of some authentic Italian classics.

March 2015

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profile the novelty and ease of a simple either/or choice. They dine in the knowledge that all of the ingredients used have been carefully sourced, supplied and prepared in order to be top notch. In dining terms - possibly after a busy day at work - it offers reassurance, peace of mind and a stress-free experience.

The menu La Tagliata’s fresh, plain or flavoured tagliatelle pasta is made by hand on a daily basis, accompanied by a selection of sauces (Pomodoro, Pesto, Limone or Ragú) as a ‘starter’. Their main signature dish – La Tagliata (from which the restaurant takes its name) - features Italian sliced steak sourced from an Italian meat supplier. It is served simply on a bed of rocket with cherry tomatoes, Parmesan and a Balsamic reduction so that the quality and tenderness of the meat can sing and be savoured.

Also as a main course, there is also the vegetarian option of baked scamorza (matured mozzarella), oven baked, stuffed with porcini mushrooms and

www.papa.org.uk

served with sundried tomatoes and truffle paste. Both are served with a choice of roast potatoes or shepherd’s potatoes (the latter associated with the Abruzzi).

Weekly specials and some authentic Italian desserts (tiramisu and pannacotta) and cheeses also feature on the menu.

Needless to say, the popular, but arguably still up and coming, scamorza dish is not necessarily always the preserve of vegetarians, but highly tempting to the taste buds of meat eaters too, and so with just two main course choices, it can still be a difficult choice to make!

However, it is clear that this particular dish provides not only a very neat way of offering something traditional and very Italian, but also something to meet the dietary requirements of those not inclined to eat meat.

Carefully-chosen wines start at £18 a bottle, in effect meaning that a lot of the ‘hard work’ of what to have and which wine to select to go with it, has, in effect, already been done for you.

37

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pizza my world

Pizza My World Chris Brazier, group event director of Casual Dining and lunch!, is based at the Brighton office of international event organiser Diversified Communications. Under his leadership, the shows have enjoyed strong industry support, glowing testimonials, and won five industry awards. Casual Dining – the UK’s first dedicated trade event for the Casual Dining sector, attracted 3,655 industry professionals to its launch event last February. Just a few months later it went on to win best trade show at the Association of Event Organisers’ hotly contested Excellence Awards – the first launch show to do so in over five years. Its second edition takes place on Wednesday and Thursday 25-26 February, at the Business Design Centre in Islington, London.

7.00am 7.00am I’m currently obsessed by mango. Strangely I’ve yet to buy an actual mango but I’ve recently swapped an amazing bacon, egg and spinach bun that I’d started to buy before work every day for little punnets of mango. It’s much heathier (obviously) – and it offsets the fact that I have yet to start jogging! February is just too cold to start, so it’s mango, coffee, and then a short drive to the office from Ditchling.

8.00am 8am My job is a juggling act. A few months ago I was at meetings every other day but with the show so close now, I spend much of my day on the phone.

But before all that, it’s time to check Casual Dining’s visitor preregistration data. From the moment registration goes live, it’s the same every morning. It’s not just about the figures, but keeping an eye on the quality of our prospective attendees.

Tracking new pre-registration additions can be addictive.

Especially when you see that key buyers from companies that you know are on your exhibitors’ wish list – like ASK, Browns, Wetherspoons, La Tasca, and Pizza Express, plus thousands of independents – are responding to the show’s marketing campaign and making time for Casual Dining in their diaries.

38

pizzapasta AND ITALIAN FOOD

10.00am 10am This year there are over 170 companies exhibiting at the show (including big names like Coca Cola Enterprises, Kimbo UK, Peroni, DiSotto Foods, Reynolds, and La Tua Pasta), so there’s often quite a lot of emailing and telephone chasing to ensure that they take full advantage of the marketing and PR opportunities that we have to offer (like our exhibitor press release page on the web site, which offers visitors a sneak preview of all the fantastic new launches that they can see at the show).

Once I’ve dealt with a few urgent exhibitor emails, I get on the phone to Trevor Watson, director of David Coffer Lyons.

He’s the chair of the show’s new property panel, which also features Loungers’ Alex Reilley.

They’ll sharing their insights and giving advice to operators on everything from securing the best sites to dealing with rent and service charge negotiations.

This year’s Keynote line-up reads like a who’s who of the sector.

There’s Karen Forrester (TGI Friday’s), Stephen Holmes (ASK Italian and Zizzi), Alasdair Murdoch (GBK), Scott Macdonald (Bill’s), Kate Nicholls (The ALMR), and Ian Neill to name just a few.

2.00pm 2pm Exhibition News emails me.

They’re putting together a short preview for their web site and want to run over what’s new at the show.

Perhaps the most noticeable difference for 2015 is the extension of exhibition space into a new upper feature level, making room for around 50 more companies. This new upper feature level is now also home to the Innovation Challenge Showcase, the new Speciality Wine Village, the Craft Beer & Cider Showcase and a second, new show theatre – dedicated to Drinks Innovation. That reminds me to contact Simon Broad, owner of Ten Green Bottles, to discuss his session on wine menus.

March 2015

✁

1.00pm Lunchtime Brighton is blessed with a dazzling array of fantastic eateries. So come lunchtime my colleagues and I are spoilt for choice. Right now though, it’s Carluccio’s turn to feed the Casual Dining team. Dan Lawrence and Simon Watkins, the show’s senior sales executives, have been doing a fantastic job and taking them out to lunch is the least I can do. We’ve all got a busy week ahead of us – so we might not get another chance for a while.

P&PMarch15_p38-39_Layout 1 13/02/2015 11:08 Page 39

pizza my world 4pm 0pm 4.0 After a quick catch up with Derek MacHale (sales manager on lunch!), it’s off to the board room to discuss signage. Given that the show covers three floors and we’ve made some alterations to the floor plan since last year, it’s vital that our visitors don’t miss a thing. The Casual Dining Design Awards is also on the agenda.

We’ve had a record number of entries and I’m keen to get the final artwork for the central design gallery display off to the printers. David Worthington (chairman of Designersblock and H&M Group), Afroditi Krassa, Theo Williams, and Simon Kincaid enjoyed their judging duties so much last year that they’re all back for more! Their session promises plenty of lively debate on emerging trends and, of course, their pick of the best designed restaurants and pubs.

6.00pm 6pm No two days are ever the same in event organising. As a company,

Diversified UK is renowned for its attention to detail and the hours we put in on our exhibitors’ behalf. And I think that’s reflected by the visitor experience we create year after year. As always, my work day draws to a close with some final exhibitor promotion – updating our social media accounts (@CasDiningShow by the way) with some links to their latest company news. Plus, of course, there’s always time for take another look at the preregistration list (did I say it was addictive?).

8.00pm 8pm At the time of writing this, we’re still waiting for our new gas cooker to be fitted at our new home so it’s a handy excuse to take full advantage of having an excellent village pub (The Bull) across the road. I drop in some complimentary visitor passes for the executive chef then settle down with a pint of locally brewed craft beer. I have to smile at the name – Bedlam.

The Casual Dining team.

SUBSCRIPTION ORDER FORM Please provide the following information: Name of applicant: .....................................................................

Position: .......................................................................................

Business/Company Name: .........................................................

Type of business (please tick as appropriate) Pizza Restaurant

Caterer

Supplier

Pasta Restaurant

Pizza Delivery/ Take-away

Manufacturer

Italian Restaurant

Agency/PR

Retail Buyer

Other (please state)

Would you like to receive information on full membership of the Pizza,

✁

Address: ....................................................................................... ... .................................................................................................. .....................................................................................................

Pasta & Italian Food Association? YES/NO I enclose a cheque for £55 (£95 outside the UK). Cheques should be payable to PAPA and returned to: Pizza Pasta and Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB or contact Tony Lorimer on 01291 636333 or email on tony@papa.org.uk Alternatively, if you wish to pay by credit card, please enter your details below.

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

Card No: ________________________ Valid From _______ /_______

Tel No:..........................................................................................

Fax No:.........................................................................................

Expiry date: ______ /_____ Last 3 digits of Security No. on Reverse _____ Name on Card:__________________ Post Code_________________ House No. _______________ (for security purposes only)

email............................................................................................

Subscribe on line at www.papa.org.uk

P&PMarch15_p40-44_Layout 1 13/02/2015 14:15 Page 40

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

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

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

REGISTERED SUPPLIERS 999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 Fax: 01708 555022 sales@999pizzatoppings.com Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk Bakkavor Pizza Forward Drive, Christchurch Avenue, Harrow, Middlesex, HA3 8NT Contact: Soum Ghosal Tel: 0208 4242666 Fax: 0208 4200606 soum.ghosal@bakkavor.co.uk www.bakkavor.co.uk

Bel UK Ltd Suite 1, 2nd Floor, 160 London Road, Sevenoaks, Kent TN13 1BT Contact: Cedric Blanpied Tel: 0333 900 2020 Fax: 01732 467596 cblanpied@groupe-bel.com www.bel-uk.co.uk Benier UK 56 Alston Drive, Bradwell, Abbey, Milton Keynes MK13 9HB Contact: David Marsh Tel: 01908 312333 Fax: 01908 311481 www.benier.co.uk sales@benier.co.uk C.Carnevale Ltd Carnevale House, Blundell St, London N7 9BN Contact: Mr C Carnevale Tel: 0207 607 8777 Fax: 0207 607 8774 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

40

pizzapasta AND ITALIAN FOOD

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

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

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

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

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

Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Richard Harrow Tel: 01775 767655 01775 767656 richard.harrow@freibergerukltd.co.uk General Mills UK Ltd. Harman House, 1 George Street, Uxbridge, Middlesex UB8 1QQ Contact: Bianca Coeln Tel: 01895 201246 Fax: 01895 201101 bianca.coeln@genmills.com www.generalmills.co.uk Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: John O’Brien Tel: 01606 810900 Fax: 01606 48680 johnobrien@glanbiacheese.co.uk

Granarolo UK Ltd. 23 Church Street, Rushden, Northamptonshire NN10 9YU Contact: Anthony Bosco Tel: 0843 1781450 anthony.bosco@granarolo.co.uk www.granarolo.co.uk

Integer 167 Heywood Road, Prestwich, Manchester, M25 1LB Contact: Geoff Whittle Tel: 0161 7987307 Fax: 0161 7733151 geoff@integeruk.com www.integeruk.com JDM Food Group Ltd. Monument Road, Bicker, Boston, Lincolnshire PE20 3DJ Contact: Darren Bevan Tel: 01775 822389 darren.bevan@jdmfoodgroup.co.uk www.jdmfoodgroup.co.uk Jestic Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 0845 5048050 Fax: 0845 5048051 Email: info@jestic.net www.jestic.co.uk Just-Eat.co.uk Ltd. Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN Contact: Lucy Milne Tel: 0208 7362001 Email: Lucy.Milne@just-eat.co.uk www.just-eat.co.uk

Kiren Foods Unit 3 Small Bridge Industrial Park, Riverside Drive, Rochdale, Lancashire OL16 2SH Contact: Mr Nazir Mackmood Tel:01706 526732 Fax: 01706 869749 nazir@kirenfoods.com La Tua Pasta Ltd. 52 Gorst Road, London NW10 6LD Contact: Francesco Boggian Tel: 0208 961 8022 Fax: 0208 965 6006 info@latuapasta.com www.latuapasta.com Leathams PLC 227-255, Ilderton Road, London, SE15 1NS Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com Marana Forni di Marana Ferdinando Via Turbina 98, Verona, 37139 Italy Contact: Eleni Olivieri Tel: 0039 0456704503 Fax: 0039 0457156118 elena.commerciale@maranaforni.it

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

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 Med Food Wholesale Ltd. 9 Bethune Road, Park Royal, London NW10 6NJ Contact: Jean Marc Nehme Tel: 0208 965 6528 / Fax: 0208 961 1359 j-marc@medfoodwholesale.com www.medfoodwholesale.com Minster Fine Foods Ltd. Park View House, 16 South Street, Bourne, Lincolnshire PE10 9LT Contact: Ellyot Doyle Tel: 01778 394333 / Fax: 01778 394111 ellyot@minsterfinefoods.co.uk www.minsterfinefoods.co.uk Montana Bakery Limited Blackthorne Road, Poyle Industrial Estate, Colnbrook, Berkshire SL3 0AP Contact: Jonathan Mellows Tel: 01753 760 800 / Fax: 01753 760 801 jonathan@montana.bakeries.co.uk

March 2015

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index registered suppliers Pasta King (UK) Ltd Plantation House, Milber Trading Estate, Newton Abbot, Devon TQ12 4SG Contact: Lesley Treeby Tel: 0800 458 7898 / Fax: 01626 334481 www.pastaking.co.uk lt@pastaking.co.uk Pathos Continental Foods Ltd. Connect House, 21A Willow Lane, Mitcham, Surrey CR4 4NA Contact: Kiriakos Miniotis Tel: 0208 274 3369 enquiries@pathosolives.co.uk www.pathosolives.co.uk Pizza Plus Foodservice Light Industrial Estate, Liverpool Road, Walmer Bridge, Preston PR4 5HY Tel: 01772 610415 Fax: 01772 617610 Contact: Chris Smith chris@pizzaplusfs.co.uk Portal Foods Ltd. Unit 14 Somerville Court, Banbury Business Park, Adderbury, Banbury, Oxfordshire OX17 3SN Contact: David Page Tel: 0844 9674797 dpage@portalfoods.co.uk

Riva Foods 32 Copenhagen Road, Hull HU7 0XQ Contact: Marie Gawley Tel: 01482 837285/Fax: 01482 824323 marie.gawley@rivafoods.co.uk www.rivafoods.co.uk Sorrento Express Ltd. Unit 10 Southall Business Park, 142 Johnson Street, Southall, Middlesex UB2 5FD Contact: Alfonso Amitrano Tel: 0208 843 4990 sales@sorrentoexpress.com www.sorrentoexpress.com Southern Salads Limited Units 1 & 2 Cannon Bridge, Cannon Lane Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 /Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com

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

Taste of Sicily Ltd. Unit 2 Lismirrane Industrial Estate, Elstree Road, Elstree, Hertfordshire WD6 3EE Contact: Carlo Diforti Tel: 0208 953 5453 Fax: 0208 953 1453 info@tasteofsicily.co.uk www.tasteofsicily.co.uk Technomic Inc Knowledge Center, 300 S Riverside Plaza Suite 1200, Chicago, Illinois, IL60606 USA Contact: Patrick Noone pnoone@technomic.com Tel: (01) 205 991 1234 Fax: (01) 205 980 3770 www.technomic.com

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

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

The Cheese Warehouse Ltd. Waymills Industrial Estate, Whitchurch, Shropshire SY13 1TT Contact: Richard Thorpe Tel: 01948 666060 richard@thecheesewarehouse.co.uk www.thecheesewarehouse.co.uk The Fresh Olive Company 74 Long Drive, Greenford, Middlesex UB6 8LZ Contact: Ali Kirk Tel: 0208 838 9629 / Fax: 0208 813 2986 ali@fresholive.com www.fresholive.com

Willis Group Stuart House, Caxton Road, Fulwood, Preston PR2 9RW Contact: Gary Skipworth Tel: 01772 664021 skipworthgj@willis.com www.willis.com

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index of products BEVERAGES Beer Carnevale Ltd. Coffee Carnevale Ltd. Mineral Water Carnevale Ltd. Soft Drinks Carnevale Ltd. Wine, Spirits & Liqueurs Carnevale Ltd. Sorrento Express Ltd.

BREAD, CAKES & DESSERTS Bread Rolls & Wraps TICCO Foods Ltd. Cakes & Confectionery TICCO Foods Ltd. Garlic Bread Riva Foods Desserts TICCO Foods Ltd. Ice Cream General Mills UK Ltd.

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

COMPUTING SOLUTIONS Computer Delivery Management Systems Integer Computers Computers/Software Integer Computers Online Ordering Solutions Integer Computers Just-Eat.co.uk Ltd.

DELIVERY & PACKAGING Heated Pizza Delivery Bag Systems Cooktek (MCS Technical Products)

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

FISH & SEAFOOD Other Fish & Seafood Leathams PLC

FLOUR & BAKERY Concentrates Allied Mills Durum Semolina Allied Mills Carnevale Ltd. Flour Allied Mills Carnevale Ltd. Sorrento Express Ltd. Whitworth Bros. Limited Icings Allied Mills Improvers Allied Mills Premixes (Bread & Cakes)| Allied Mills

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

Italian Fruit & Vegetables (in cans) Pathos Continental Foods Ltd. Olives Donatantonio Ltd. Leathams PLC Med Food Wholesale Ltd. Pathos Continental Foods Ltd. Taste of Sicily Ltd. The Fresh Olive Company Salad Southern Salads

INSURANCE Willis Group

KITCHEN & SERVING EQUIPMENT Bakery Ovens Cater-Bake (UK) Chefsrange Drinks Systems Carnevale Ltd. Chargrills Chefsrange Displays Chefsrange Food Safety & Hygiene Whitco Catering & Bakery Equipment Ltd Fryers Chefsrange Jestic Griddles Chefsrange Jestic Holding Ovens Jestic

Italian Meat & Sausages Dawn Farm Foods Donatantonio Ltd. Minster Fine Foods Ltd. Pathos Continental Foods Ltd. TICCO Foods Ltd. Pancetta Carnevale Ltd. Minster Fine Foods Ltd. Pepperoni Carnevale Ltd. Dawn Farm Foods Minster Fine Foods Ltd. Salami Carnevale Ltd. Minster Fine Foods Ltd.

OILS & VINEGARS Balsamic Vinegar Pathos Continental Foods Ltd. Olive Oil Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd. Med Food Wholesale Ltd. Pathos Continental Foods Ltd.

PASTA, POLENTA, GNOCCHI & RICE Gnocchi La Tua Pasta Ltd. Pasta (Dry) Carnevale Ltd. Donatantonio Ltd. Leathams PLC La Tua Pasta Ltd. Minster Fine Foods Ltd.

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

PIZZA TOPPINGS Fish Carnevale Ltd. Martin Mathew & Co. Ltd. Fruit & Vegetables Carnevale Ltd. JDM Food Group Ltd. Meat 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Dawn Farm Foods Minster Fine Foods Ltd. Pizza Plus Foodservice Stateside Foods Ltd. Pizza Sauces Donatantonio Ltd. Pizza Plus Foodservice Portal Foods Ltd. Stateside Foods Ltd.

READY PREPARED Prepared Pasta Meals Bakkavor Pizza Freiberger UK Ltd. Pasta King (UK) Ltd. Prepared Pizza (Chilled) Bakkavor Pizza Stateside Foods Ltd. Prepared Pizza (Frozen) Freiberger UK Ltd. Pizza Plus Foodservice Stateside Foods Ltd. TICCO Foods Ltd.

Garlic Spreads & Mixes Riva Foods Stateside Foods Ltd. Pasta Sauces Leathams PLC Martin Mathew & Co. Ltd. Pasta King (UK) Ltd. The Fresh Pasta Company Ltd Pesto Taste of Sicily Ltd. Pizza Sauces Leathams PLC Portal Foods Ltd.

SPECIALIST FOOD CONSULTANCY & MARKET RESEARCH Retail The Cardinal Group Specialist Food Consultancy Technomic Inc Market Reasearch Technomic Inc Training Publications The Cardinal Group

TOMATOES Canned Tomatoes Donatantonio Ltd. Martin Mathew & Co. Ltd. Fresh Tomatoes Southern Salads Passata Donatantonio Ltd. Martin Mathew & Co. Ltd. SunBlush© Tomatoes Leathams PLC

Refrigeration Chefsrange General Mills UK Ltd.

Pasta (Fresh) La Tua Pasta Ltd. Med Food Wholesale Ltd. Pathos Continental Foods Ltd. Ticco Foods Ltd.

SOUPS, SAUCES, STOCKS & DRESSINGS

Sun-Dried Tomatoes Carnevale Ltd. Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd. Taste of Sicily Ltd.

Servicing & Spares Whitco Catering & Bakery Equipment Ltd.

Rice Pathos Continental Foods Ltd.

Chutneys, Relishes & Sauces JDM Food Group Ltd.

Tomato Products Pathos Continental Foods Ltd.

Preparation Counters Chefsrange

Serving Pasta King (UK) Ltd.

The Pizza Pasta & Italian Food Association is the trade body representing the UK pizza, pasta and Italian Food Association. The Association is given direction by a Management Committee comprising:

MEAT Bacon Dawn Farm Foods Leathams PLC Minster Fine Foods Ltd. Beef Leathams PLC

FRUIT & VEGETABLES

Chicken & Other Poultry Leathams PLC

Chargrilled Vegetables Carnevale Ltd. Martin Mathew & Co. Ltd. Pathos Continental Foods Ltd. Taste of Sicily Ltd. The Fresh Olive Company

Ham Carnevale Ltd. Dawn Farm Foods Leathams PLC Minster Fine Foods Ltd. Stateside Foods Ltd. TICCO Foods Ltd.

Ian Kent, Stateside

Richard Harrow , Freiberger

Alan Ribakovs, Whitworths

Cedric Blanpied, Bel UK

Geoff Parsons, Basilico

Ian Ritchie, Dawn Farm Foods

Richard Burgham, Pizza Hut

Maurice Abboudi, Consultant

Andrew Gallagher, Papa John

Matt Simpkin, Just Eat

John O’Brien, Glanbia Cheese

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

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