Issue 201 December 2020
& Italian food magazine
www.papa.org.uk www.pizzapastamagazine.co.uk
Contents
Welcome Our congratulations go to all this year’s winners of the Pizza Pasta & Italian Food Awards, as well as the Pizza and Pasta Chef competitions; particularly in what has proved to be a challenging year for many. Our thanks too, to all the sponsors and judges in enabling these events to take place. Looking ahead to what will hopefully be a far brighter and more recognisable 2021, the European Pizza & Pasta Show have now confirmed their dates for next year (18-19 October, Olympia, London). All good wishes for a happy and healthy Christmas and New Year.
NEWS
PROFILES
4
New tier system makes hospitality unworkable and unsustainable.
32 Recipe for success – 400° Pizzeria.
5
Timing of government’s public consultation about online advertising questioned.
OPINION
6
New dates and events for EPPS 2021.
8
Brixton pizzeria Shares A Slice.
36 Thinking outside the pizza box – Michele Young looks at how the sector has adapted.
34 Tech adoption and the future role of AI – Brody Sweeney’s view.
10 Eataly confirms 2021 London opening.
ARTICLES
PAPA ASSOCIATION
38 Brexit – how foodservice and catering operations can prepare.
14 Association Update.
40 Asian influence – ideas for pizza from Ken Hom.
15 PAPA Awards 2020.
FEATURES 24 The new age of hospitality – software and apps. 28 Italian input – some festive fayre.
REGULARS 23 New products. 41 Index of suppliers. 43 Classifieds.
CLARE BENFIELD EDITOR clare@jandmgroup.co.uk
Editor telephone e-mail Advertising telephone e-mail Production telephone e-mail Subscriptions telephone e-mail
Clare Benfield 01291 636336 clare@jandmgroup.co.uk Andrew Emery 01291 636334 andrew@jandmgroup.co.uk Jayson Berry 01291 636339 jayson@jandmgroup.co.uk Sandra Bennett 01291 636342 sandra@jandmgroup.co.uk
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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. 2020
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December 2020
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NEWS BEIS confirms grant aid for foodservice equipment supply companies BEIS (the Department for Business, Energy and Industrial Strategy) has confirmed that the foodservice equipment supply chain will be able to claim additional support if they have been impacted by the Covid-19 pandemic (the support is in the form of grants from local councils). The decision follows intensive lobbying from FEA, supported by other trade associations such as UK Hospitality, which successfully argued that businesses that were heavily linked to the hospitality industry should be given special treatment. As a result, BEIS has said that businesses that supply the hospitality sector can apply for the grants. The Department has said local councils have the freedom to determine the eligibility criteria for the grants, but it expects the funding to help those businesses which – while not legally forced to close – are nonetheless severely impacted by the restrictions. “We are delighted that the government has finally agreed that the foodservice equipment supply chain needs extra support,” says Steve Hobbs, chair of FEA. “I’d like to congratulate the FEA team who, despite repeated frustrations, have never let up in their pressure and efforts.” To find out more, visit the ‘coronavirus additional restrictions grant’ pages at the www.gov.uk website. 4
New tier system makes hospitality unworkable and unsustainable At the time of going to press, a second HospoDemo (www.hospodemo.org) was due to take place in Parliament Square, London on 7 December, with the latest evidence showing that just 2% of Covid transmissions can be traced back to hospitality settings (Public Health England Weekly Covid-19 surveillance report, week 44), claim the event’s organisers, who add that the UK government appear to think that it’s safer to go to a gym, stand in a busy supermarket queue, go Christmas shopping or watch a game of football with 4,000 fans. “Just as we were gearing up to re-open our businesses, the new tier restrictions from 2 December make hospitality the scapegoat once again,” states their web site. “The loss of vital Christmas trade will be the final straw for many restaurants, bars, pubs and hotels hoping to survive into 2021. Add on ever-increasing rent debt, amongst other costs, and the future is frightening for tens of thousands of businesses and their employees. While the furlough scheme is enabling hospitality workers to make ends meet, their jobs simply won’t exist once their employers’ businesses fold in the coming months.” “Operators feel that they’ve done everything that was asked of them to be Covid compliant; spending millions of pounds putting in safety measure to make their premises highly-controlled environments. But despite all that they’re either unable to open at all, or only able to open with so many restrictions in place that turning a profit is an incredibly difficult thing to do,” HospoDemo’s Rachel Harty told Big Hospitality.
In England, in tier one – ‘medium’ – pubs and restaurants must shut at 11pm. In tier two – ‘high’ – pubs and restaurants must also shut at 11pm, and alcohol can only be served as part of a substantial meal, and in tier three – ‘very high’ – pubs/restaurants are closed except for delivery and takeaway. Northen Ireland entered a two-week, ‘circuit-breaker’ as of 27 November. Hospitality venues such as cafés, restaurants, pubs, bars and social clubs must remain closed, states indirect.gov.uk; with the exception of providing food and drink for takeaway, drive-through or delivery (businesses there providing takeaway services must close at 11.00 pm and offsales must stop at 8.00 pm). The provision of food and drink in motorway services, airports and harbour terminals is allowed. Scotland is operating what is said by many to be tougher, five tier system and hospitality venues there such as cafés, restaurants, pubs, bars and social clubs are closed (with the exception of providing food and drink for takeaway, drive-through or delivery). Businesses providing takeaway services must close at 11.00 pm and off-sales must stop at 8.00 pm, and the provision of food and drink in motorway services, airports and harbour terminals is allowed. In Wales, restaurants and cafés are now banned from serving alcohol and will be unable to open to customers beyond 18:00 GMT. Indoor entertainment and visitor attractions, including cinemas, have also had to close after the country’s First Minister, Mark Drakeford, announced the new rules to tackle an alleged rise in coronavirus cases there. December 2020
NEWS
Timing of government’s public consultation about online advertising questioned A new consultation has been launched on proposals to ban online adverts for foods high in fat, sugar and salt in the UK to tackle the obesity crisis and get the nation fit and healthy. The government say that research shows children are exposed to over 15 billion adverts for products high in fat, sugar and salt (HFSS) online every year, with further evidence showing that exposure to HFSS advertising can affect what children eat and when they eat, both in the short term by increasing the amount of food children eat immediately after being exposed to an advert, and by shaping longer-term food preferences from a young age. The new consultation (which can be found at www.gov.uk) aims to gather views from the public and industry stakeholders to understand the impact and challenges of introducing a total ban on the advertising of these products online, to help people live healthier lives and tackle childhood obesity (the closing date for views is 22 December 2020). Health and Social Care Secretary Matt Hancock said: “I am determined to help parents, children and families in the UK make healthier choices about what they eat. “We know as children spend more time online, parents want to be reassured they are not being exposed to adverts promoting unhealthy foods, which can affect eating habits for life. “This will be a world-leading measure to tackle the obesity challenges we face now but it will also address a problem that will only become more prominent in the future.” Public Health Minister Jo Churchill added: “It’s vital we build on the worldleading obesity measures announced
in July to ensure our efforts to tackle childhood obesity have the greatest impact. We have already committed to restricting HFSS adverts on television before 9pm. But we also need to go further and address how children can be influenced online, where they are spending more and more of their time. This is part of a package of measures to help families. We want to support people of all ages to make healthier choices.” Further advertising restrictions are widely supported by the public, claim the government, with polling from 2019 showing that 72% of public support a 9pm watershed on junk food adverts during popular family TV shows and that 70% support a 9pm watershed online. Obesity is one of the biggest health crises the country faces, say the government with almost two-thirds (63%) of adults in England being overweight or living with obesity – and one in three children leaving primary school overweight or obese, and with obesity-related illnesses costing the NHS £6 billion a year. The urgency of tackling obesity has been brought to the fore by evidence of the link to an increased risk from COVID19, they add. Living with excess weight puts people at greater risk of serious illness or death from COVID-19, with risk growing substantially as body mass index (BMI) increases (nearly 8% of critically ill patients with COVID-19 in intensive care units have been morbidly obese, compared with 2.9% of the general population, said the government in their 10 November statement to announce the consultation). The consultation was announced as a measure as part of the government’s tackling obseirty strategy which was announced in July.
A total ban on online HFSS adverts would, say the government, futureproof how we tackle childhood obesity (children’s media habits are changing, and they are spending more time online. Five to 15 year-olds now spend 20 minutes more online each day than watching TV and there has been a 450% increase in spend on online food and drink advertising from 2010 to 2017), as well as help to tackle a lack of transparency (there is no independent public data to reliably monitor the extent to which children are exposed to HFSS adverts online, and the lack of transparency from online platforms means there is limited material with which to reassure government that our children are adequately protected online from HFSS advertising). However, in a letter to the prime minister, Cadbury owner, Mondelez, Haribo and Unilever pointed out that in recent times they have been playing a vital role in feeding the nation during the Covid-19 situation, and are therefore shocked by consultation’s timing, as well as the plan to introduce advertising restrictions by the close of 2022. The letter also went on say that the proposed ban would lead to unintended consequences due to the potentially widespread nature of products it would affect. The mayor of London, Sadiq Khan, banned ‘junk food’ advertising on the Transport for London network from early 2019, and many food manufacturers themselves have had the added pressure of dealing with the effects of Covid outbreaks at their premises in recent months. If that was not enough, many food businesses are also in the midst of preparing for a no-deal Brexit.
www.papa.org.uk 5
NEWS
New dates and new events for EPPS 2021 After being forced to take a year out due to the pandemic, the European Pizza & Pasta Show (EPPS) is set to return in October 2021 to the Olympia Exhibition Centre, London, with plans for a bigger event with more cooking programmes and competitions, say organisers. The show, which is now five years old, and supported by the Pizza Pasta & Italian Food Association (PAPA), will feature a broad range of exhibitors from around the world covering all sectors of the market, from Italian restaurants to pizza delivery. As well as showcasing some of the innovations that have emerged during the lockdowns of 2020, the show will provide a much needed opportunity for this £4 billion UK industry to get together with opportunities for renewing contacts and networking. It will also provide the backdrop for the finals of the UK Pizza Chef of the Year competitions.
Now well established as the premier exhibition for the European pizza, pasta and Italian food industry, EPPS 2021 is expected to include exhibitors from the USA as well as from across Europe. “I am very excited that the show has been able to secure key dates in October (18 and 19) at Olympia, which has always been our first choice as it provides the exhibitors and visitors easy access to central London and to the airports,” said Slava Blagoeva, the show’s director. “The timing is also perfect as it is well ahead of the busy Christmas season.”
“EPPS is the annual showcase for our industry - it was really missed in 2020. The return of the show in 2021 will provide a real fillip for everyone and an opportunity for us all to catch up again and start thinking positively about the future,” added PAPA director, Jim Winship. For more information on how to exhibit, please contact the team behind the European Pizza and Pasta Show, 18-19 October 2021, National Hall, Olympia, London at info@pizzapastashow.com or call 0207 352 4356.
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Pizza Hut Delivery UK appoints Christie & Co Specialist business property adviser, Christie & Co, has been appointed by Pizza Hut Delivery to expand its delivery and takeaway offering across the UK. Following significant increased demand for Pizza Hut Delivery, Christie & Co will assist Pizza Hut in acquiring new sites by converting existing operators to franchisees of one of Britain’s favourite household brands. Through its existing franchise network, Pizza Hut Delivery already has over 600 sites in the UK, 380 of which are delivery and takeaway only locations in the UK. The company says that it is initially seeking 125 new sites to expand its delivery and takeaway offerings, seeking franchisees in the North East and South West of England in particular. It is looking for either new partners who will share its love for the brand, the product and its customers, or to work with experienced and proven operators who are committed to company growth and who are willing to invest over the short, medium, and long term in all aspects of the business. Opportunity for growth in the current climate is significant, they add. Demand for delivery has grown during lockdown, with more than half a million more orders compared to the same period in 2019 – a trend which is expected to be here to stay. For business owners and entrepreneurs alike, working with the support of a global brand like Pizza Hut presents great profit potential and international know-how which can be extended 6
through operational improvements, refurbishments, improved marketing, new store openings and in organic growth, point out Christie & Co. Neil Manhas, general manager UK at Pizza Hut Delivery, said: “Pizza Hut Delivery has been a beloved brand in communities across the UK for decades and we’re excited to build on this strength and continue expanding our reach in the UK. Pizza Hut Delivery was designated an essential service during lockdown and continued to operate, successfully feeding the nation during these difficult times and donating over 250,000 free meals to the NHS. We have always played a part in our local communities and we’re delighted to build on this as the demand for delivery services only increases.” Simon Chaplin, senior director at Christie & Co, who is handling the project, added: “We are very excited to be working with Pizza Hut in the expansion of its delivery business. We are using our industry knowledge to seek out ambitious entrepreneurs who wish to become part of the Pizza Hut Delivery brand by becoming regional franchisees through the conversion of their own stores. We are sure the support and benefits of being part of such an international operation will be of interest to many as it brings with it a wealth of advantages over the competition and ultimately the opportunity to grow in this fast moving sector.” December 2020
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NEWS
Papa John’s popularity grows as six new stores open Papa John’s has opened six new stores in locations across the UK, generating more than 90 new jobs - Kempston in Bedford, Pallion in Sunderland, Stockton-on-Tees, Swadlincote in Derbyshire, Holborn in London and New Milton in Hampshire are now all open for business, report the brand. Justin Gilbert, director of business development Papa John’s UK said: “As the Papa John’s brand expands in the UK, our aim is to ensure everyone can enjoy the treat of their favourite pizza how, where and when they choose! These new store openings add to our high street presence and offer even more convenience to our customers as we now have well over 450 Papa John’s in the UK. “As we grow, we are also exploring the opportunities to partner with third-party organisations which align with our brand values and who are looking to add a quality hot food offering to their proposition. We currently have Papa John’s at multiple holiday parks in the UK plus other venues such as stadiums and ice rinks and this can work very well. “Our franchise model is flexible and so by working together to focus on a successful outcome, we are able to develop the right format for other organisations
who are looking to satisfy and exceed the expectations of an existing customer base. “The six new store openings, like our non-traditional outlets, are all managed by franchisees as their own businesses, backed up by Papa John’s extensive training and support. Help is provided with location selection, growth incentives and full turnkey opening of stores. As a franchise, the company supplies all the assistance needed to get your successful Papa John’s up and running. “New franchisees are initially invited
to a one-to-one discussion and discovery day (which is currently ‘virtual’). If they are interested in moving forwards, candidates go onto develop a detailed business plan and if successful, individuals are fully supported to develop their portfolio of stores.” Papa John’s say that they currently have various opportunities throughout the UK (those interested in running a multi-unit Papa John’s franchise, or ‘non-traditional’ stores, can find out more at www. papajohns.co.uk/franchise).
Brixton pizzeria Shares A Slice Philanthropic pizzeria, Share A Slice, have commenced their 12 Days of Christmas charity giveaway. Running from the 7-19 December 2020, Share A Slice have pledged to give back to their local community by feeding front line staff and key workers at 12 different organisations, showing that Christmas truly is a time for giving. Not only does Share A Slice pride themselves on serving up authentic Neapolitan pizzas, as a social enterprise, they are simultaneously tackling the ever-growing problem of hunger and the lack of hot food available for those living on the streets in London. This Christmas, Share A Slice have continued the momentum of their charitable ethos and will be donating a total of over 1,000 pizzas to a roster of organisations in need. Organisations receiving the mouth-watering pizzas will include Guys & St Thomas’ Hospital, Brixton Soup Kitchen, King’s College Hospital, Brixton Station’s TFL Staff, Brixton’s supermarket workers and Windmill Care Home. The Share A Slice founders, Raj and Sandeep, travelled to Naples to train under the watchful eye of master pizzaiolo, Enzo 8
Coccia at Pizzeria La Notizia. Here, they learned how to make highquality, traditional, Neapolitan pizzas. The Brixton-based social enterprise say that they use only the freshest, most authentic, ingredients, imported directly from Italy on a weekly basis. As a thank you to the local community who have worked tirelessly during the pandemic, Share A Slice will be delivering the pizzeria’s trademark delicious Margherita pizzas across London charities, with a vegan option available too. December 2020
NEWS
Papa John’s win for second consecutive year Papa John’s has been named Pizza Delivery Chain of the Year for the second consecutive year in the recent PAPA Awards 2020. This award recognises the pizza delivery chain that is felt to be doing the most to drive the market, with this year’s winners for all the PAPA awards announced virtually via www.papa.org.uk. Justin Gilbert, director of business development Papa John’s UK said: “We are hugely proud of the achievements and effort of all our whole team during this incredibly challenging year. We have continued to drive improvements across all areas of our business. Winning this award back-to-back is the result of our team all working together towards the same shared vision and goal.
“Our pizza is made with the freshest, finest quality ingredients has remained popular throughout, offering the chance for many people to enjoy a real treat even more in difficult times. In 2021, we aim to continue to deliver on our promise of: “Better ingredients. Better pizza,” and hope to be in with a chance to go for the hat trick! “Over the past 12 months, we have been focused on introducing brandnew recipes following the very latest trends in food consumption across the globe. It is this attention to innovation combined with top quality ingredients, rapid delivery times plus great customer service, which has enabled us to continue to grow in popularity in the UK.
“However, it’s also all about convenience and fun, ensuring customers can have the pizza they want, where and when they want it! Diversification in relation to locations where Papa John’s pizza is available will be key to our future growth. While we will still be opening new stores on the high street, we are already also looking at how we can partner with organisations that have an established customer base and would like to add a quality, hot food to their offering. “In 2021, we are committed to further expansion, creating more jobs in new stores and continuing to deliver to the communities which we serve.”
Eataly confirms early 2021 London opening Italian food market and restaurant concept, Eataly (www.eataly.co.uk) has announced that it will open its doors to the UK public for the first time in early 2021 at Broadgate, London. The only experience of its kind in the capital, claim the brand, the Italian food hub will offer a unique experience that celebrates the best in taste and craftsmanship of high quality Italian food and produce. Eataly London, in line with their ‘Eat, Shop, Learn’ mantra, will have a market with a range of over 5,000 products. The store will also house three restaurants, including the finer dining concept Terra, opening in summer 2021. Eataly also plans host London’s biggest Italian winery, a food-to-go area, a zero-waste produce refill store, and is spread over two floors totalling more than 40,000 sq.ft. Situated at Broadgate, next to Liverpool Street Station and on the edge of Shoreditch, the emporium will also be home to Eataly’s renowned cookery school (where chefs and food experts will provide in-house and online classes in everything from creating regional specialties to wine tasting, and Italian cooking for kids). With a host of on-site specialists, Eataly places emphasis on teaching and 10
demonstrating its produce, and with ‘craft’ the focus of the London store, visitors can expect a full sensory immersion into the sights, sounds, smells and tastes of Italy – with live demonstrations, tastings and open kitchens and production labs throughout the store. Eataly says that it will also source fresh produce locally. Milk, for example, which will be used to make fresh cheeses on-site, will be sourced from small, local farmers to guarantee quality and a sustainable supply. Eataly London will also offer food delivery and catering options. The opening will create approximately 300 jobs across a range of positions. Eataly CEO, Nicola Farinetti commented: “London has been a key target in our global expansion plans for some time now and we’re happy to be bringing our vision and a love of high-quality food to the UK. Eataly is all about taking the Italian gastronomic culture abroad, making it accessible to all in a celebration of the craft, taste and traditions of Italian food and drink. Bringing people together is at the heart of what we do and this is even more important in the current climate.” Eataly London store manager, Matteo Ferrio added: “We are of course considering the safety and comfort of visitors and
xemployees, and we will be sure to comply with the relevant guidelines, so everyone can have the proper Eataly experience with peace of mind.” Oscar Farinetti launched the first Eataly in January 2007 in Torino. The company now employs more than 8,400 people across 15 countries, welcoming 39 million visitors every year. Eataly London is store number 43 and Eataly›s 16th country. Founded in 2007, Eataly was born in Italy from Oscar Farinetti’s idea to gather high-quality food at sustainable and reasonable prices for all, celebrate Italian biodiversity, and create an informal, natural and simple place to Eat, Shop, Learn, all under one roof. The name Eataly is a fusion of two words: Eat and Italy. As a result, Eataly stands for ‘Eating Italian’ which encompasses the history and the food culture of Italy, the ease of preparing Italian dishes, and the many qualities that Italy has to offer. Eataly London will be the 43rd store in the world, across 16 countries. December 2020
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NEWS
SHORTS
Recognition for Cotswold flour mill One of the UK’s oldest, and family-run, flour mills - Matthews Cotswold Flour – has won eight Great Taste Awards 2020 for its range of speciality flours and says that it is delighted to be recognised by the prestigious awards. The mill has been trading grain and milling flour in the heart of the Cotswolds since the 1800s. Its Italian Tipo 00, Cotswold Crunch, Eight Grain, Maizebite, Dark Rye, Canadian, Pizza and White Spelt were all recognised in the competition which showcases the best food and drink across the UK. Vromo prepares for expansion Food delivery software specialist, Vromo, has launched a new website and hired new personnel as it continues its ambitious growth plans in the UK, the US and Australia. The company’s client and partner list already includes Burger King, Square and Olo, and they offer optimised delivery specifically for the food industry. Following a surge in demand since the Covid19 pandemic, they report, they are now gearing up for further expansion with a more customercentric website design and digital functionality supported by a new driver app. Vegan ice cream for Veganuary New Forest Ice Cream says that it is gearing up to offer customers the complete Veganuary ice cream experience with three tempting flavours, the classic ‘Vanilla Pod’, a sophisticated ‘Salted Caramel’ and a rich ‘Chocolate’, and all available in vegan variants (the UK-based Veganuary campaign has been boosted by a surge in people buying plant-based food during the pandemic, recently welcoming its one millionth participant). 12
Colpac caters to take-away demand Colpac is set to launch a unique cartonboard two compartment lidded hot food to go box - a development which will allow environmentally conscious delivery and take-away businesses to use a single piece of recyclable cartonboard packaging for hot food on the go, say the company. The Colpac team say that they factored in the entire life cycle of their new Two Compartment Box during the construction process, from point of fill, point of sale to point of consumption, and point of disposal. Available in two sizes, medium and large, the Two Compartment Box is nested for space efficiency, features a simple clip closure to allow stacking and minimise heat loss with an integral lid. The pack is also printable to offer good branding opportunities. Ideal for packing two dishes hot or cold, the new packaging simplifies portion control and minimises the need for packaging in this fast-moving market, claim Colpac. The inside of the Two Compartment Box is coated with a barrier to prevent any grease or liquid permeating through the pack, which also means it can be used for hot holding, making the Two Compartment Box an
excellent choice for operators needing a solution for high traffic locations. Made from kraft board it is recyclable once all food waste is removed, meaning consumers can easily find an appropriate waste stream, they add. “Providing a food packaging solution which upholds the integrity of our customer’s offering is vital,” said Kate Berry, Colpac’s head of marketing and product. “Many businesses have launched take-away and delivery services this year, and we are committed to creating viable, sustainable packaging to meet food-togo demands. The forthcoming launch of the Two Compartment Box is an excellent addition to our range.” With a total capacity of up to 1,050ml the large pack has a 920ml big compartment alongside a smaller compartment of 510ml. The medium pack has a 670ml and 390ml compartments and a total capacity of 1050ml, Samples of the medium and large Two Compartment Boxes are available now and will be available to purchase in January.
Business evictions banned until March 2021 Business owners affected by the pandemic will be protected from eviction until the end of March 2021, Communities Secretary, Robert Jenrick, has announced. The majority of commercial landlords have shown flexibility, understanding and commitment to protect businesses during an exceptionally challenging time, acknowledge the government, who stipulate that this extension will be the final one to protections from the threat of eviction, giving landlords and tenants three months to come to an agreement on unpaid rent (the government stated that it was also clear that where businesses can pay any or all of their rent, they should do so). The move will support businesses worst affected by the pandemic, such as bars and
restaurants, helping them to rebuild over the winter period, the government added, in addition to having put in place one of the world’s most comprehensive economic responses to protect jobs, incomes, and business throughout and beyond this pandemic, they add. Robert Jenrick also announced a review of the outdated commercial landlord and tenant legislation, to address concerns that the current framework does not reflect the current economic conditions. This review will consider how to enable better collaboration between commercial landlords and tenants, say the government, and also how to improve the leasing process to ensure high streets and town centres thrive as we recover from the pandemic and beyond. December 2020
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ASSOCIATION UPDATE
Association update BREXIT SEMINAR If you are interested in learning about how Brexit will affect both labelling and tariffs/Meursing codes, Campden BRI is organising an online seminar on 15 December covering this. Members who wish to attend are offered a special discount if they use the code BSA1220. You can find out more about the seminar at https://www.campdenbri.co.uk/food-drinklabelling-seminar.php
A panel of independent experts from the world of business and immigration explain what the new immigration system is and the practical steps you can take to prepare. The discussion covers what you need to know if you are thinking of hiring anyone from outside the UK from 1 January 2021. Please listen, share throughout your network, and take the necessary steps to prepare your business. UPDATED GUIDANCE ON THE POINTS-BASED IMMIGRATION SYSTEM The government have also updated their introduction to the points-based system guide for employers at https:// www.gov.uk/government/publications/uk-points-basedimmigration-system-employer-information Further information is also available at https:// pbisemployers.campaign.gov.uk
COVID-19 TIERS The health secretary made an announcement recently on the new tiers for England. You can find out about the coronavirus restrictions in your local area by using the postcode checker at https://www.gov.uk/find-coronavirus-local-restrictions and see the full list of local restriction tiers by https://www.gov.uk/ guidance/full-list-of-local-restriction-tiers-by-area PODCAST: BUSINESS AND THE FUTURE OF IMMIGRATION IN 2021 The Home Office has created a podcast episode in partnership with Intelligence Squared to help you prepare for the points-based immigration system. Listen to Business and the Future of Immigration in 2021 at https://play.acast.com/s/intelligencesquared/ businessandthefutureofimmigrationin2021 14
KTN FOOD AND DRINK SECTOR SKILLS SURVEY KTN and the Institute for Food Science and Technology (IFST) are looking to identify, consolidate and develop the external facing resources that exist across the food and drink sector. The aim of this is to support the sector in recruiting, training and retaining skilled personnel in the future, an issue that was identified in a 2019 Food and Drink Sector Council (FDSC) report as being one of the most significant challenges the food and drink sector faces in improving productivity. To begin developing this landscape of resources we have produced a survey to be completed by all stakeholders within the food and drink sector. The immediate outcome of this work will allow for the consolidation of all external facing resources into a single repository managed by IFST that can be used by the industry. It will also offer an opportunity to identify deficiencies and gaps in coverage to develop resources for the benefit of the food and drink sector. To complete the survey, go to https://forms.gle/ t1jPAcfXLeFugXKY9 December 2020
SPONSORED BY
In this very challenging year we have had to be creative in the way the award winners have been selected and huge thanks must go to our judges who have done a very good job in difficult circumstances. The awards have long been the end-of-year highlight and in a year that has brought out the best from so many within our industry we send a huge congratulations to our winners and everyone who was shortlisted. We have missed celebrating with you all at the dinner this year, but we are very pleased to announce the 2020 Winners. www.papa.org.uk
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PAPA AWARDS 2020 Innovation & Business Development Award
The Innovation Award is an open category that aims to recognise innovation across the industry, from technical to new product developments (excluding ingredients) that offer real benefits to the sector.
and the Winner is:
Pizza Pilgrims – Pizza in the Post
PAPA Community Award
In recognition of the huge amount some businesses have done to help people through lockdown, we are giving a special Community Award this year to a business SPONSORED BY or individual who is judged to have gone the extra mile to help.
and the Winner is: The Fat Pizza
PAPA Industry Award
This lifetime award is presented to an individual, company or organisation who the PAPA Management Committee considers to deserve recognition for the contribution made to the industry. This award will only be SPONSORED BY presented when the judges feel it is merited.
and the Winner is: Maurice Abboudi
Restaurant Chain Award
All restaurant chains (10 or more restaurant sites) will be considered for this award. Account will be taken of how chains have weathered the storms of Covid-19 and which have done the most to keep their business alive. SPONSORED BY
and the Winner is: Tony Macaroni
Independent Restaurant Award
Open to all restaurants (less than ten sites) in the sector, this award aims to recognise those who have done the most to keep the sector going through lockdown, whether by developing ingenious ways to deliver their meals or by giving support to the NHS or their communities. SPONSORED BY
and the Platinum Winner is: Bath Pizza Co, Bath
Gold Winners
La Locanda, Gisburn • Crust Bros, London Guido’s, Liphook • Livin’Italy, Leeds Vittoria on the Walk, Edinburgh 16
Independent Pizza Delivery Award
This award aims to recognise the UK’s best independent delivery operators (with up to five stores).
and the Platinum Winner is: Nomad Pizza, Whitstable
SPONSORED BY
Gold Winners
The Cavaliere, Dalkeith The Dough Thrower, Cardiff Tony 2 Go, East Kilbride Basement Browns, Coventry Mama’s Pizza & Pasta, Cheam
Small Chain Pizza Delivery Award This award aims to give recognition to the small chains (businesses with five to 20 stores) in the pizza delivery sector.
SPONSORED BY
and the Winner is:
Caprinos Pizza Ltd.
Pizza Delivery Chain Award This award aims to identify those pizza delivery chains with 20+ stores that are doing the most to drive the market.
SPONSORED BY
and the Winner is: Papa John’s
Frozen Pizza Multiple Retailer Award
In recognition of the substantial role that frozen pizzas play in the retail market, this award is given to the SPONSORED BY multiple retailer who has done the most to drive the sector over the period.
and the Winner is: Lidl
Convenience Store Pizza Award
Like the multiple retailer category, this recognises the retailers actively driving pizza sales (frozen and chilled) in the convenience sector.
and the Winner is: Co-op
Highly Commended: Tesco Express
December 2020
PAPA AWARDS 2020 Chilled Pizza Multiple Retailer Award SPONSORED BY The Chilled Pizza Multiple Retailer Award recognises the multiple retailer actively driving the chilled pizza sector.
and the Winner is:
CHEESE
Morrisons (This year, we focused on pre-packaged pizzas as the deli pizza market has been distorted by the pandemic)
Pasta Retailer Award
This award recognises those retailers which are actively driving sales of pasta, both fresh and dry.
and the Winner is: M&S
Manufactured Pizza Product Award
This award aims to identify the best new manufactured pizza products launched in the last year. Entries were considered under two categories – Everyday and SPONSORED BY Premium. EVERYDAY CATEGORY
and the Winner is:
Lidl – Fresh Sourdough Chargrilled Vegetable & Pesto PREMIUM CATEGORY
and the Winner is:
Aldi – Wood Fired Specially Selected Sri Lankan
Highly Commended:
Co-op – Irresistible Truffle Funghi
Manufactured Pasta Product Award
New Ingredient Award
Open to any new ingredient this award aims to give recognition to those products which are the most innovative and of the most value to the industry. SPONSORED BY
and the Winner is:
Carr’s – Amore Farina Flour
Highly Commended:
Rich Products – Plant Based Cooking Crème
We would like to pay tribute to our judges and sponsors for all their help this year. They were:
Judges:
Phil Goodall, Stateside; Emeline Ancelot, Just Eat; Geoff Parsons, Basilico; Richard Harrow, BFFF; Rosie Kefford, The Marketing Bureau; Millie Deane; Enzo Oliveri; Michael Eyre, Jestic; Michele Pascarella; Marco Fuso; Stephen Jordan-Bird; James Faulkner, Leathams; Sunny Chhina, The Fat Pizza; Parviz Hayati; Maurice Abboudi; Nicolas Hanson, La Tua Pasta; Michael Kilkie, 3FBIO; Aimee Holden, Stateside; Matthew Ackland, Futura Foods; Rosie Scott, Fresh Fayre; Bridget Friday, Fridays; Russell Eley; Daniel Fallis, H. Smith Food Group; Tom Hollands, Raynor Foods.
Sponsors:
Gayle Hunter, Whitworth Bros. Ltd; Jo Carter and Mark Humphrey, Futura Foods; John Want and Tim Lucas, Rich’s. From all of us at PAPA we thank everyone involved in this year’s awards from our entrants to our judges and of course our sponsors. The support from you all has been very much appreciated.
We very much look forward to seeing you all in 2021 to celebrate together at the Royal Lancaster London.
This award aims to find the best new pasta product launched in the period.
and the Winner is:
La Tua Pasta – Pheasant, Mushroom & Truffle Tortelloni
Highly Commended:
Co-op – Irresistible Pecorino Mezzelune
www.papa.org.uk
17
PAPA AWARDS 2020
Award Winner Testimonials Maurice Abboudi
“I was on several Zoom calls - one after the other - when the awards were announced. I was going to go through them that afternoon. My phone started pinging, email notifications started coming through. Lots of “Congratulations” and “Well done” messages. I honestly thought someone had typed my phone number into another person’s message by mistake. “As soon as I had finished my calls I started going through my emails, texts and WhatsApp messages and still didn’t understand what it was about. I noticed the names were from our industry and so went to the PAPA website. I almost fell off my chair when I saw that I had been awarded the Lifetime Achievement award. “I know from being a past judge on the committee nominating people or organisations for this award, that a great deal of thought goes into it. When you see the list of people who have won it you understand that this a serious achievement. Thank you to all the judges who nominated me and voted for me. “It is a huge honour, a huge surprise and very humbling to be included in such an eminent list of people, especially when the award is made by your peers. To be recognised by your peers is one the greatest accomplishments one could wish for. “I would like to thank everyone of my colleagues, peers, bosses and people who I have worked with and for in all my roles. This award could never have happened without their contribution.”
Nomad Pizza
“We are absolutely thrilled to win this award. It was a bold move to open our business this summer in the middle of a pandemic, but it is really paying off for us. Being the winner of Best Independent Pizza Takeaway at these prestigious awards is the icing on the cake. We were shortlisted twice when we owned the Cornish Pizza Company, and we are still pinching ourselves that this time we have won it with Nomad Pizza. “Our team has been amazing, and we couldn’t have achieved this without their enthusiasm and dedication. Being at the awards ceremonies in London before, I don’t know if they fully appreciate how big a deal this is and what a glamourous occasion the ceremony can be. Hopefully they’ll get an opportunity to experience that at next year’s awards, fingers crossed. As a new business, we will certainly be shouting about this accolade and marketing it to the hilt. The kudos of winning this fantastic award will help us continue to establish ourselves with both local customers and visitors alike. It’s been a strange, challenging year for most people but this award has helped make it a special one for us. “We will be entering the awards next year, hopefully with a few new initiatives and developments for our business.”
Jon Crwys-Williams
Maurice Abboudi The Fat Pizza
“Bath Pizza Co. are delighted to have won the Independent Restaurant award this year. The team have worked incredibly hard during a difficult year for the business and this is something really positive to celebrate. Chefs Jonah and Ryan, along with our new general manager Alex Pitts, who joined the business in January, have worked tirelessly throughout the pandemic and taken on challenges that it has presented to the business in their stride. The PAPA awards are the gold standard that we want to be affiliated with. To receive this award is a reflection of the energy and enthusiasm the team have put in for many years and we look forward to being part of PAPA for many years to come.”
“Here at The Fat Pizza, we are no stranger to winning awards, but we are particularly proud of winning the community award. As we embark on opening up to 2 stores a week it is even more important for us as a brand to realise that everything we do starts at a local level with those that we can see around us. “My sons were amazed at being involved and most proudly (from my point of view) were already coming up with new and innovative ideas to help in the local community. We won this award through their actions, influence as well as all the individuals and partners that help in the community. It is by building the links with those on the front line in all activities that we are able to continue and build upon what we have achieved. “Many thanks to PAPA for coming up with the idea for the award, I’m sure it will help us all strive for better just by considering entering it.”
Alex Peters
Sunny Chhina
Bath Pizza Co.
18
December 2020
PAPA AWARDS 2020 La Tua Pasta
“We are always delighted to win such a prestigious award as a PAPA award at La Tua Pasta. It really means even more this year given the challenges that are facing the industry. As usual we were in a category where there were many excellent entries, and we are very humbled to have our product chosen for the Manufactured Pasta Product of the Year 2020.”
Nicolas Hanson
Caprinos Pizza
“We are ecstatic to receive the Small Chain Pizza Award for the second time this year as well. PAPA is the most prestigious award in our field of business, and it is indeed an honour to be recognised by them. “This award adds a great deal of value to Caprinos’ pizza brand. In addition it adds morale and perseverance. “We hope to expand aggressively in order to explore new opportunities and also improve in quality in the years to come. Our main focus is to give our customers the best pizza experience in their homes. “We take this opportunity to give a big shout out to all our franchisees and teams for their dedicated commitment and contribution.”
Khalil Rehman
A note from Theo Randall
The PAPA Awards are always a highlight in my calendar. The oppor��nit� to celebrate all that is g�eat about the Italian food indust��, to which I have such a personal connection, is one I relish. Of course, the challenges of this year meant that we couldn’t be together in person, raising a glass to the friends and colleag�es who achieved so much in a difficult year. As much as I missed seeing you all at the awards dinner and in the heat of the competition kitchen, it was a real thrill for me to still be par� of the judging process. The sponsors gave you some excellent products to work with and each of the chefs who entered produced dishes wor�hy of praise. www.papa.org.uk
The passion of ever�one taking par� definitely made its way down the lines and onto the screen. It was an inspiring few hours I spent with you and I’m g�atef�l for the war� welcome you gave me. As I write, the news has me hopef�l that nex� year we will be together again, not only in spirit, but in body too. In the meantime, my sincere cong�at�lations to all of the winners. Ci vediamo presto!
19
PIZZA & PASTA CHEF OF THE YEAR 2020
PIZZA CHEF of the year 2020
PIZZA CHEF
PASTA CHEF
of the year 2020
of the year 2020
Pizza & Pasta Chef Competition 2020 I
n a strange year we were determined to still hold the annual ‘Pizza and Pasta Chef of the Year’ Competitions and recognise the huge talent of the chef’s working in our industry. Things were a little different of course and instead of all being together at the European Pizza and Pasta Show we were together virtually. Our judges did an absolutely sterling job and despite it being a virtual affair this year the standard was unbelievably high so the judges had even more of a challenge to choose this year’s winners. We were absolutely delighted that Theo Randall was once again with us and we must say a huge thank you to 20
Theo for joining us on all three judging sessions. Together with Theo, we were also very pleased to have back with us Enzo Oliveri, Chef; Marco Fuso, Chef and Michael Eyre, Culinary Director, Jestic. Joining them on the judging panel this year, we also welcomed Michele Pascarella, Chef and Nicolas Hanson, MD, La Tua Pasta together with our sponsors – Gayle Hunter, Whitworth Bros. Ltd; Jo Carter and Mark Humphrey, Futura Foods and Tim Lucas, Rich’s. We must also say a special thank you to Enzo Oliveri and Michele Pascarella for putting time aside in their busy schedules to re-create and taste all
eighteen of the finalists’ pizzas and the seven pasta dishes. This was no easy feat especially with some of the amazing innovation and technique used by our finalists. After a lot of deliberation our 2020 winners were chosen and congratulations to Roberto Mannocchi from Tony Macaroni with his pizza Mortazza and Gio Pia of Bar Aldo’s with his pasta dish – Riganette zucca e pera. Lastly, we must say a huge thank you to all the contestants for taking part this year when so many are working so very hard to keep their businesses going. We now look forward to 2021 with new and exciting challenges! December 2020
PIZZA & PASTA CHEF OF THE YEAR 2020
The Judges We are delighted to introduce three of our judges who this year spent many hours cooking, tasting and judging both our product awards and Pizza and Pasta Chef of the Year Competition.
Michele Pascarella
Michele joined forces with Enzo this year to help us crown our 2020 Pizza and Pasta Chef’s. Michele moved to London in October 2011 and since then has worked hard to reach his goals and become one of the best pizza chefs, working hard on different types of dough and methods. Four years ago he started his own business “Napoli on the road” a project selling pizza from a small van and delivering his pizzas throughout London. In 2019 he opened his first restaurant in Chiswick called “Napoli on the road” fulfilling his dreams and he is continuing to work hard to expand his pizza concept wherever possible.
Enzo Oliveri
Enzo is an Italian Chef also known as ‘The Sicilian Chef’ and a judge in many competitions around the world, including the Young Chef Olympiad (YCO) and the European Pizza & Pasta Show. He now also sits on the judging panel for both the Pizza Chef of the Year and Pasta Chef of the Year Competitions and was also involved this year with the product award judging. He is well known for his TV cooking programmes, and has worked alongside Aldo Zilli, Gordon Ramsay, Paul Hollywood, Michel Roux Jr and many more. During his career he has opened more than 50 restaurants and today has Enzo’s Kitchen in Piccadilly, El Patio in Battersea and Enzo’s Pizza and Grill in Sidcup. He is also patron chef at Bromley College of Hospitality, teaches at West London University and has been the official chef for Italy’s national cycling team for several years. Since 2017, Enzo has been President of the Italian Federation of Chefs in the UK (FIC UK) which promotes Italian cuisine and runs professional development activities for chef patron, restaurateurs, teachers, students and food investors. For further information please visit the website www.ficuk.com
Marco Fuso
Marco is a multiaward-winning pizza chef with over 20 years’ experience in the pizza industry. He has been involved with the awards for many years as a competition finalist and won ‘Pizza Chef of the Year’ back in 2017. In 2019 he joined the competition judging panel and we were delighted to have him back again this year, albeit in a virtual capacity, and to also have him as a judge for the manufactured pizza product award. A few years ago, Marco started a professional pizza school and now teaches individuals and pizza chefs on how to get the most out of their pizza business either through his pizza classes or one-to-one consulting services. He has also recently extended the range of his courses by launching online classes for those who want to benefit from his expertise but live abroad. Marco is very well respected in his field. Do take a look at his website where you may find some gift ideas for Christmas. www.mfpconsultancy.com
www.papa.org.uk 21
PAPA AWARDS SPONSORS
CHEESE
Big thank you to our Sponsors Stateside Foods
“The PAPA awards are important to the industry and it helps build a better pizza and pasta market in the UK. “We are very proud to sponsor the Papa industry award as it recognises people who have made a huge contribution to our industry.”
Ian Kent
Futura Foods
“For the 2020 PAPA’s, Futura Foods sponsored two very exciting awards. For the third consecutive year we sponsored The Pizza Delivery Chain of the Year Award. After opening Futura Foods Wales, our packing and processing site in North Wales in January 2020, we thought this was a great opportunity to sponsor The Pizzaiola of the Year Award with our FuturaPro grated Mozzarella. “This year’s awards presented many challenges, mainly because it was completed virtually and without any tasting (much to our disappointment!). However the judges at Futura; Jo Carter (Product Development Controller) and Mark Humphrey (Sales Director), assessed the entries carefully along with the other judges and came to a unanimous decision on the winners. “Despite the challenging nature of having to do this process virtually, it has definitely been a success. At Futura Foods the PAPA Awards is always something in the calendar not to be missed, and with this year’s awards being all virtual it means we are looking forward to next year’s awards even more.”
Jo Carter 22
Glanbia Cheese
“Glanbia Cheese are proud to sponsor the 2020 PAPA Awards, as we have for a number of years. The recognition of the hard word carried out by our industry colleagues is something to celebrate. “The unfortunate events surrounding the Covid-19 pandemic have meant significant changes in how the awards were carried out this year. To the credit of PAPA the process still took place via online meetings and presentations, and was a big success. “Our team at Glanbia enjoyed the virtual interaction, judging and presentations for each of the categories and very much look forward to being involved in the process again next year.”
Lynne Utting
Dawn Farms
“Dawn Farms are proud to be associated with the PAPA Awards and would like to say thanks to all the volunteers , to the PAPA team and all the entrants Involved in this year of years when it was never more important to keep the awards alive. The success of the virtual event is testament to the passion we all have for the pizza industry. We look forward to celebrating in traditional style in 2021. “Happy Christmas and a Healthy and Prosperous New Year from The Dawn Farms Team.”
Ian Ritchie
December 2020
Congratulations to Robert Mannochi,
Winner of the Pizza Chef of The Year Competition 2020.
Victoria Mills, Wellingborough, Northants NN8 2DT
Tel: 01933 441000 Email: enquiries@whitworthbros.ltd.uk
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ADVERTISING DEADLINE: 15TH FEBRUARY
PUBLISHED: 1ST MARCH
FEATURES PIZZA TOPPINGS PPE, SAFETY EQUIPMENT AND HYGIENE CHEESE AND DAIRY PRODUCTS
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www.papa.org.uk 23
APPS & SOFTWARE
The new age of
hospitality
Online ordering, e-commerce, contactless order and payment systems have all become vital in enabling trading to continue in the wake of the response to Covid, in the process helping to reshape the nature of hospitality itself.
ORDER AND PAY With the effects of COVID-19 being felt far and wide, purchasing online has become increasingly popular, and the hospitality sector is no exception. Restaurants and pubs have been adjusting the way they work to make dining-in, in particular, a safer experience. This has seen a rise in the use of mobile and online ordering systems, where customers rely on their phone to order and pay their bill at the table. Apple Pay, for example - the mobile and digital wallet service - has now been launched at Pizza Hut restaurants across the country as part of their Order and Pay at Table facility. As one of only a handful of merchant service 24
companies to offer Apple Pay online in the UK, the pizza brand’s payment solution provider, Swipen (www.swipen. co.uk), reported that on the very first day, almost 30% of Pizza Hut customers preferred to pay for their order using Apple Pay. One of the services offered by Swipen is Order and Pay at Table via an app or webpage. In partnership with Adactus – a tech company specialising in innovative technology solutions - Swipen jointly launched Pizza Hut’s ordernow.pizza. Not only can Pizza Hut customers enjoy a socially distanced, quick and easy ordering system from the comfort of their table, but they can also pay securely through the site with a number of December 2020
APPS & SOFTWARE options, including Apple Pay. “This pandemic has brought the future of food ordering forward – it is here now. Dine-in guests appreciate the safety and control that Order at Table offers, and in partnership with Swipen, we provide a solution with a proven track record,” says Scott Muncaster from Adactus. Swipen’s Order and Pay at Table services can cater to all sizes of business, from large chains, like Pizza Hut, to individual pubs and restaurants, both for dining in and takeaway. Menu Connect is a technology provider of secure integrated order and pay software, and specialises in URLbased platforms. In partnership with Swipen, they offer robust, intuitive and affordable web platforms. “We remove the need for customers to download yet more applications,” says Neil Westwater from Menu Connect. “URL systems as opposed to downloadable apps are simpler to set up, you can make changes to your menu or pricing quickly and easily, and it’s fully customisable.” It certainly seems worth the effort. Restaurant management software company, Upserve, for example, have discovered that 60% of restaurants launching mobile ordering capabilities have reported a marked increase in sales, and pizza chains in particular say that the average online order is 18% larger than those placed over the phone. The team behind Swipen have over 50 years combined experience within the industry, and their latest offering has been to bring Apple Pay to Pizza Hut’s mobile ordering system, together with their technology partner, Cardstream. “Apple Pay adds tremendous value to the online checkout experience, and we’re delighted to be able to offer it at a substantially lower cost,” says Fraser Mitchell, managing director of Swipen. “Our partnership with Cardstream has allowed us to accelerate the development of this new, exciting and cost-effective payment offering.” It appears that Apple Pay will also be increasingly popular over the next five years as it offers a frictionless and convenient method of payment - fast, safe and secure. Along with the improved security for customers, merchants get a huge benefit as well - reduced fraud. “Pizza Hut is excited to introduce Apple Pay for its customers, and help to make their mobile ordering experience easier and safer,” says Guy Scott-South of Pizza Hut Restaurants. However, it’s not just restaurants that benefit from Apple Pay; any business with a website that accepts card payments can add the convenience and security of Apple Pay. “The feedback from our partners and merchants is that Apple Pay is becoming a must-have payment option for retailers,” says Adam Sharpe, Cardstream CEO and founder. NEW CHALLENGES The hospitality sector re-opened across England as of December 3, but is now also subject to the revised tier system. The Times recently reported that 98% of England’s hospitality sector is set to be placed under the toughest Tier 2 and Tier 3 restrictions, resulting in an estimated loss of £7.8 billion sales in December (in comparison to last year). www.papa.org.uk
As one of the hardest hit sectors, it cannot be denied that there is a need for a stronger technological presence, to adapt to and overcome the challenges Covid throws its way, feel newcomer to the sector, NOMM (New Order, Magic Menu). The brand new NOMM hospitality app has been successful since its launch and features a range of AI-backed features, including map search, delivery, interactive menus, in-app payments, facial recognition and dietary and allergen information. Thus, the customer experience is dramatically enhanced, claim the company, ushering in a new age of hospitality. For example, their app saw over 2,500 app downloads, more than 1,250 transactions and over £18,000 worth of sales in the first week alone of their partnership with independent bar and restaurant, Rockwater Hove, the company report. “It cannot be denied that Covid has had adverse impacts on the hospitality sector, completely transforming the customer experience. And as we move into this new era, technology is absolutely paramount to help us adapt, so it is important that we are able to confidently rise to the challenge,” says Will Broome, founder and CEO of NOMM. “As seen from our partnership with Rockwater Hove, the implementation of technology holds the key to building a new future of hospitality. The shift to technology will provide integral support when adapting to the different tier regulations whilst also helping venues to safeguard themselves against future cases of irregular consumer behaviour. “Technology offers an all-encompassing solution. In NOMM’s case, in the form of a simple app which can put consumers in control, doing away with the need for time-consuming queues and wait times, and enabling staff members to enhance their customer service, taking the hospitality experience to new heights.” AUTONOMY OVER DATA Cheerfy - a CRM, loyalty and e-commerce solution dedicated to the hospitality industry - has launched a new product called Cheerfy Shop, to help operators turn their websites into an e-commerce facilities, as well as providing much needed at-table order and payment technology. Their innovation also gives operators full autonomy over their customers’ data, allowing them to take back control from third-party delivery providers without the burden of hefty commissions, point out the company (www.cheerfy.com). 25
APPS & SOFTWARE The easy to use solution transforms basic websites into fully branded e-commerce sites, giving operators the ability to sell products directly to customers via their existing website. It also gives businesses flexibility to offer a range of different menus – for delivery, sit in or collection – all under the operator’s website domain. This capability enables operators to provide a direct delivery service that can integrate with cost-effective delivery platforms. In addition, it provides a click and collect service for customers for same-day or future ordering, as well as an order and pay solution for in-venue customers via bespoke QR codes, which collect vital track and trace capable customer data. The platform can integrate with a business’s point of sale as well as with Cheerfy’s loyalty solution to create a frictionless and personalised process for the customer, automatically updating their loyalty card or voucher with each purchase, and the online payment tool provides operators with instant payment via the businesses Stripe or Checkout.com account. “The pandemic has had a long-lasting and devastating impact on the hospitality industry across the globe. We wanted to turn the downtime into an advantage, so looked to innovation, and the Cheerfy Shop was born,” says Adrian Maseda, co-founder of Cheerfy. “From talking to our clients, it was apparent that third party delivery services have a monopoly in the industry, holding onto crucial customer data at prohibitive fees. We wanted to tackle this, and introduced the Cheerfy Shop, which complements our suite of existing customer loyalty services. The pandemic has led to an increasingly congested technology infrastructure, so we’ve sought to amalgamate a full suite of loyalty services under one banner, whilst maintaining simplicity for operators.” The company’s technology is currently utilised at a number of operators across the café, restaurant, and pub and bar industries, including the fast-growing and innovative coffee brand, Black Sheep (the speciality coffee provider’s e-commerce offering was constructed around some 2,000 options across its food and drink menus). “Following extensive conversations with the Cheerfy team over the lockdown, we are delighted with the strategy and implementation of the new Cheerfy Shop platform. This solution gave us a crucial vehicle for trading during lockdown, and will form a key component in our offering as we look ahead,” says Gabriel Shohet of Black Sheep Coffee. “A particular highlight for us was the instant direct payment access, which removed the need for any intermediaries and created a truly seamless process. In Cheerfy we’ve found a committed and knowledgeable technology partner who are willing to work collaboratively with us and innovate – something that is imperative in today’s market.” Cheerfy, which is running in the UK, Spanish, US, Italian and Portuguese markets, also provides an end-to-end customer loyalty platform that collects data through Wi-Fi, and utilises it to engage with customers through personalised automated email and SMS messages, driving return custom and encouraging up-selling within venue. From Wi-fi, through to CRM systems, automated personalised marketing services through SMS, push 26
notifications and email, contact and trace systems, customer feedback, loyalty cards and vouchers, the platform allows operators to plug and play, and benefits from seamless integration between all functionalities and, crucially, one point of contact for the operator. As the industry seeks to restore customer confidence in the safety of eating and drinking out of home, direct communication through these channels is imperative, they feel, and in addition to the abundant options available to operators, the Cheerfy product also includes vital track and trace software to continue to bolster consumer feelings of safety and reassurance.
December 2020
FESTIVE FAYRE
Italian input The popularity of Italian food means that, as usual, the festive season is likely to see a number of Italian classics featuring. PIZZA PREVAILS As the whole sector knows, pizza in particular has been enjoying a major surge in popularity as one of the most requested take-out and delivery options during lockdown, and beyond, and this trend shows no sign of abating during the festive period (a recent Twitter poll carried out by UK frozen pizza brand, Chicago Town, revealed that a third 33.2% - of Brits responding would be enjoying a slice of pizza over Christmas and New Year). Consumer desire for provenance of ingredients and regional specialities has soared as well, having been reflected in the huge appetite for Italian menu choices across the UK. Well before the effects of lockdown, an International YouGov study (yougov.co.uk, March 2019 data) of more than 25,000 people in 24 countries found that pizza and pasta are among the most popular foods in the world, the study revealing that of a choice of 34 national cuisines, “Italian food was the most well-liked” with the cuisine receiving an average popularity score of 84% across the 24 nations studied. A wide range of pizza bases are now available for operators from artisan sourdough, crisp thin bases influenced by authentic Neapolitan style recipes to New York inspired deep pan, and alternative bases featuring cauliflower or 28
chickpea flour, point out sector supplier, Pan’Artisan (www.panartisan.com). From humble beginnings producing Neapolitan family pizza dough recipes to the present day as a nationwide supplier of high-quality Neapolitan recipes - including award-winning pizza bases, dough balls and speciality breads – the company say that they recognise the importance of authentic, premium quality bread offerings for consumers, having witnessed the growth in the huge popularity of pizza, especially as demand for delivery and take-out services has taken off in recent times. Recently, they developed two new premium dough balls - Hi-Crust and Hi-Crust made with Sourdough. The Hi-Crust made with Sourdough derives its aromatic flavour profile from the addition of wheat and rye sours which imparts earthy, fruity notes and a complex acidity. Created from an original Italian recipe to deliver exceptional elasticity of the dough so as to promote the final taste, crust and texture, Pan’Artisan’s new dough balls offer a highly versatile product for chefs and operators alike, feel the company; ideal for pizza bases, but also for many other uses such as bread sticks, canape bases, calzone or dumplings, they suggest. “In a market where provenance continues to grow, Pan’Artisan’s latest
launch - the Hi Crust Doughball - allows operators to purchase a frozen, UK manufactured product that can be stretched to achieve the authentic trademark ‘leopard spotting’ and high crusted pizza bases we have been accustomed to only seeing in the markets in Italy,” says David Jones, sales and marketing director, Pan’Artisan Ltd. “This innovative product changes the game when it comes to manufactured dough, offering excellent versatility and ease of use. Our development team worked tirelessly over many months to find the solution the market has been calling for, whilst ensuring the process is not too complex for the operator. The Hi Crust Doughball is not only available in a standard format, but also a made with sourdough variant, to address all taste preferences.” Pan’Artisan’s dough balls are available frozen and in cases of 70 x 240g, benefitting operators with a longer shelf life, less wastage and convenience in portion sizes. They are also suitable for different oven types, they point out, meaning that consistent results can be had from a traditional wood-burning oven, impinger or stone deck oven, they claim. In order to achieve the December 2020
FESTIVE FAYRE distinctive high crust finish, create a rim of 1cm around the edge of the pizza base before topping and cooking, they advise. Salt levels conform to government guidelines and all dough balls are suitable for vegetarian, vegan and lactose free diets, and are produced in a nut free environment, containing no artificial preservatives, flavours or GM products, they add. POPULAR PANETTONE “Instantly recognisable for its tall, domed shape, panettone is pinpointed for its two main associations: with Italy and Christmas, and the love for this traditional Italian sweet-bread is on a global scale,” says Continental Quattro Stagioni’s vice chairman, Sandro Bevilacqua. “After the Second World War, the industrialisation of panettone production saw its popularity spread throughout Italy, while other countries
discovered the dessert thanks to Lombard immigrants. People soon developed a taste for panettone, and it is now enjoyed worldwide and very often given as a gift over the festive season. Hence, Italy reserves part of its production for export, notably to France, Germany and the United Kingdom, and this export market is worth approximately 500 million euros. “Italy consumes 29 thousand tonnes of panettone each year and making it from scratch is a rather lengthy procedure. The proving process alone can take several days, allowing the flavours to mature and the distinctive fluffy texture to develop before then being baked in precise temperaturecontrolled ovens and hung upside down to cool. “You can now buy all sorts of alternatives to the traditional dried fruit original such as chocolate, coffee, and nuts. CQS stock a range of panettone products, including individual slices and
….Pizza! All we want for Christmas is
Passionate about pizza, or know someone who is? Well, this year you can wish them a Merry Crust-mas with a card that’s perfect for them because Chicago Town has launched its very own range of pizza themed Christmas cards which you can send to your pizza loving friends and family (and for a limited time only, recipients will also be treated to a free pizza with every card). The UK’s no. 1 frozen pizza brand launched the range after a poll of 11,250 people revealed that a third (33.2%) of Brits would be enjoying a slice of pizza over Christmas and New Year. The range of six cards feature mouth-watering melted cheese, stacks of pepperoni, heaps of ham and pineapple and are be topped off with a sprinkling of pizza-puns. Inspired by the frozen pizza brand’s iconic crusts and much-loved pizza toppings, the range features six pizza varieties, including the divisive ham and pineapple, so you can ignite the debate if you’re a firm believer that these two toppings are a match made in pizza heaven. The full range of cards are available to buy until 21st December on greetings card marketplace, Thortful.com (https://www.thortful.com/creator/chicagotown), for just £3.29, and with six to choose from, including Deep Dish
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Cheeseburger, Cheese Stuffed Crust Loaded Cheese, and even Vegan Stuffed Crust Sticky BBQ Jackfruit, there is a card for every pizza fan’s palate. For a limited time only, the recipient will also receive a voucher for free pizza with their card. Christmas, especially this year, can be a tough time for many families, so Chicago Town say that they will be donating all profits from card sales to FareShare, the UK’s largest charity fighting hunger and food waste. “What better way to say Merry Christmas to all the pizza fans out there than with a cheesy card and the gift of pizza!” said Chicago Town spokesperson, Rachel Bradshaw. “We know pizza lovers are passionate about flavour so we’ve made a card to suit every preference – from Loaded Pepperoni to Vegan Stuffed Crust Sticky BBQ Jackfruit, the controversial Ham & Pineapple to our brand new Cheeseburger topping.”
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FESTIVE FAYRE loaves. Our Lazzaroni Panettone, for example, is the traditional domed fruit cake, but it also works wonderfully in the likes of a bread and butter pudding.” Panettone has certainly proven its worth in the UK, with a surge in popularity and demand for exciting new flavours growing dramatically year on year, observe Sous Chef (www.souschef. co.uk, an online shop of ‘everything food’ for the kitchen and home, selling to both chefs and home cooks). Its sourdough nature has also attracted greater interest, the pandemic having seen a rise in sourdough making, Sous Chef report, making it the current must-try bake in the bread world. Now that consumers are familiar with the open crumb structure, they’re looking elsewhere to get that sensation, with panettone offering a sweet and fluffy alternative, they add (in 2019, sales were up 75% compared to 2018, and 2020 sales are 200% that of 2019, they claim). “There has definitely been a boom in demand for panettone in the UK. Previously it was only sold in Italian delis, and now people are much more familiar with the product. That makes consumers curious and eager to explore more,” says Mr Buli, owner of Flamigni panettone producers.
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And it’s not just the taste that has customers wanting more, the health benefits associated with a slow fermentation process also have a part to play, points out Dario Loison, owner of Loison panettone producers, who feels that people are also thinking more about what is good for their gut. “Customers are looking for this ‘sourdough’ element as it’s easier to digest, and more recently the focus on this has become more important,” he says. Customers are seeking out the highest quality ingredients for their panettones too, with premium candied fruit being a must, and mother yeasts being nurtured for decades. “These days, customers are a lot more informed. They care about ingredients and what they are eating,” adds Mr Buli. It is this opportunity to add extra flavours into the panettone dough that is also leading to its massive UK success, feel the panettone makers. “Salted caramel, for example, was produced for the UK market. It took three years to perfect it as we wanted to make everything in house and have full control of the ingredients, from the single origin chocolate to making the salted caramel ourselves. We developed
Amarone
For some, a Christmas table wouldn’t be complete without a fine bottle of Amarone to take you through from turkey to Christmas cake. A firm favourite at CQS for both the on and off trade, the company report, is Rocca Sveva Amarone Della Valpolicella DOCG Riserva. This wine which boasts an ancient tradition, is still made in small quantities from the best red grapes of the Valpolicella district, picked and left to dry on rafters until late winter. Full bodied and velvety smooth, Amarone is characterised by its orange-tinged, deep red colour, its complex aromas of violets, raspberries and mint blossom and intense, velvety soft raisin like flavours. It is a perfect complement for red meats, white meats, game and seasoned cheeses, for example, and should be served at 16-17°C (also make sure the bottle is uncorked at least one hour before serving it, advise CQS).
December 2020
FESTIVE FAYRE this flavour for the UK market, and now it’s one of my favourites. It’s addictive!” adds Dario Loison. Mr Buli agrees. “UK taste tends to be a bit more experimental. For example, this year we have a spritz panettone. In Italy, there is less demand for panettones with alcohol, partly because it is a family tradition,” he explains. LUXURY FLAVOURS Ice cream is a firm Italian classic and gelato style ice cream has enjoyed particular popularity in recent years in the UK. However, consumers are not only looking for classic flavours such as vanilla, strawberry and chocolate, they are also increasingly prepared to experiment with interesting flavours, feel sector supplier Suncream Ice Cream (www.suncreamicecream.com). And with a trend towards dessertonly establishments, there is growing competition for impressive and premium products that are targeted to adults, they propose.
“There is increased curiosity from consumers when it comes to trying interesting and experimental flavours,” reports Rebecca Manfredi, managing director of Suncream Ice Cream. “Offering a premium product can really make a customer’s experience stand out and influence whether they visit again in the future.” Suncream Ice Cream recently launched its decadent Gelato Lusso range that offers 14 flavours including Macchiato Cappuccino, Rum Raisin and Chocolate Bianco and Strawberry. Made with fresh milk and cream, the robotfilled six litre tubs are hand-dressed and finished with sauces and attractive inclusions, making for beautiful, Italian-style desserts, feel the firm. The stainless steel-looking tubs also help to give a look that the product has come from the best of Italian gelateries. “These days it’s also important to offer choices for everyone in your Italian restaurant. With the free-from and vegan market continuing to grow, and
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consumers becoming more and more conscious about what they are eating both at home and whilst dining out, making sure a dessert menu includes these alternatives is imperative, but these don’t need to compromise on style or quality,” adds Rebecca Manfredi. For those customers who are following a fat free diet, Suncream offer the Gelato Lusso Amarena Cherry Ripple Fat Free Yoghurt, and for those customers who are following a freefrom and/or vegan diet the Gelato Lusso Vegan Coconut and Passion Fruit.
In partnership with Alfonso Selitto SpA, M.S. Severino, Salerno. Since 1949
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PROFILE
A recipe for
success Making pizzas started as a hobby for Sam Corban (main picture) after his move to Cambourne, Cambridgeshire, and has since evolved into 400° Pizzeria - a thriving pop-up business that offers freshly made wood fired pizzas. FOOD FOCUS With a background in food photography, Sam Corban says that he has always had a keen eye for detail and is no stranger to the kitchen, his business having continued to grow since he first fired up its oven in February 2017. He soon became a regular at the Cambourne Cricket Pavilion every Friday night, and due to customer demand he’s gone on to hire his first member of staff to help him fulfil all of the orders. His pizzas have become well known in the local area for their incredible crusts (he took six months to refine the dough recipe, he reports, slowly proving it for 24 hours to create his signature pizza, before placing them in his wood fired pizza oven at 400°C). 400° Pizzeria’s pizzas range from the classic ‘nduja to the Debbie – a signature creation named after one of Sam’s customers. Other customer favourites include prosciutto and rocket, garlic and Parmesan, and goat’s cheese and chorizo – although the business isn’t afraid of trying out new flavour combinations, and regularly takes custom orders. “I love to experiment with toppings, and my most recent creation packs a punch, combining a tabasco crust, sriracha, ‘nduja, pepperoni and chorizo – certainly not one for the faint-hearted! And when it comes to dough, my most recent experiment was beer-based!” he adds. However, like many small businesses in the hospitality sector, Sam Corban has had to adapt his offering in order to keep the pizza oven fired up week on week. 32
Just one of the ways he has managed to keep his business alive was by re-thinking how he took payments, having originally taken cash and card payments. However, with safety fears around the use of cash in recent times, he looked to implement contactless payments as a solution, so as not to deter customers, by moving with the times to help keep his business going strong.
LOCKDOWN LESSONS If there’s one thing the lockdown has taught small businesses in the food and drink sector, it’s that you must be bold in the face of changes to your business. As the pandemic swept through the nation, every business owner has had to re-evaluate their day to day operations, as well as the future of their business - all while keeping trade afloat.
Seemingly overnight, new trading conditions emerged in the hospitality sector, with businesses adapting their offerings to support the local community by including online ordering, contact-free delivery, as well as the rapid adoption of contactless and digital payments technology. The number of cashless businesses in the food and drink sector has skyrocketed from 8% in January, prelockdown, to 33% in July (Square’s UK Cash & Pandemic Report, 2020). As restrictions began to ease, businesses have responded to customers’ demand for more hygienic ways to pay, and contactless has come out on top, with one in three businesses no longer accepting cash. The pandemic has seen a new trend emerging in which customers’ spending preferences have moved significantly towards cashless and omnichannel payments, with the food and drink sector taking the lead. Sam Corban says that one of his main motivations for running his own business is the freedom it gives him to spend more December 2020
PROFILE
time with his family and the community he serves. When he had his lightbulb moment to create an artisan pizza pop-up, the local council helped to get his business up and running, and with the success of his Friday night pop-up, other local artisan street food providers have started trading too, creating a space for Cambourne to gather to kick-off their weekends. When lockdown was introduced, Sam Corban says that he was committed to continue serving his local community and managed to pivot his offering to provide customers with the weekly pizzas they craved, and also offered home pizza making kits - an afternoon of fun for families who jumped on the home baking trend. He also stocked his van with dry goods such as flour and pasta, acting as a mini mobile market delivering to those who couldn’t leave the house. By connecting with his customers and responding to their needs, Sam Corban feels that he managed to keep his business running, whilst allowing him to make tweaks
which would have a positive long-term impact, including experimenting with new recipes and ensuring his high-demand items were well stocked. “Pineapple definitely stayed off the menu,” he reflects. “Artichoke, however, was a surprise hit with customers.” CASHLESS Sam Corban is no stranger to cashless payments. When he first opened his pizza pop-up, he initially accepted cash and card payments, though he says that he preferred it when customers paid by card.
After trying out a few different card machines, he came across Square Terminal, and was impressed with its ease of use and the flexibility it provided for his business in allowing contactless payments. This move has allowed him to run his business cashfree, enabling him to process orders much quicker, he says, and without having to deal with hygiene issues posed by taking cash. On top of this, the checking order feature on the Square Terminal removes any ambiguity for customers when making a purchase, and which has helped to transform his business, he adds. In fact, thanks to his forward-thinking, Sam Corban found that he didn’t have to make any major adjustments when lockdown began, as he’d already got many of the necessary ingredients in place to get through the pandemic and beyond. Having now run his business cash-free for the past two years, he can now ask customers to place their order online, even when standing in the queue. He has also discovered that his cashless system has made his customers feel more comfortable with coming back to his pizza van each week, as contact with other people is kept to an absolute minimum. He is also now using Square Online to offer self-serve ordering, he reports, whereby customers can simply scan a QR code to order pizza to their car, further enabling him to keep running his business safely and efficiently during the pandemic. Contactless payments are perhaps no longer a choice for many business owners in the food and drink industry but a necessity. Ultimately, however, Sam Corban’s success stems from his pure passion for hand-crafted oven-fired pizzas, his dedication to serving the local community, combined with being able to offer contactless payments and online ordering.
www.papa.org.uk 33
OPINION
Tech adoption and the future role of AI
How has 2020 accelerated tech adoption and the potential future role of AI in the kitchen as well as drone delivery, asks Brody Sweeney (pictured), founder of Camile Thai Kitchen (www.camile.co.uk). A YEAR OF CHALLENGES 2020 has presented many massive challenges for our whole sector. At Camile Thai Kitchen we have found that one silver lining has been the accelerated focus and adoption of new technologies. The companies that win at technology are the ones that learn to successfully combine the right combination of solutions that optimise operations but also the customer experience. For us, a combination of kitchen robotics, cloud kitchens and drones is a winning formula that makes the most sense in terms of being able to adapt to future customer demand and trends. Other exciting technologies include artificial intelligence, smart data, blockchain and precision farming which are all now a lot closer than we may realise. Of course, the idea of automation in the restaurant space wasn’t new pre-Covid. Smaller concepts to date, have leaned heavily into robotic technology, while giants have also dabbled in AI and machine learning. Virtual kitchens were also a rising trend last year. 2020 however brought new challenges related to automation as well as shifting millennial preferences, driving focus and investment particularly in the area of cloud kitchens. Prior to Covid, automation adoption was driven by labour gaps in a thenhistorically low unemployment environment. Although that environment has quickly changed, rising labour costs have not and gaps remain for weary, cash-strapped operators. 34
A REPLACEMENT? Of course, the big question on everyone’s lips is whether or not automation will ultimately replace human labour - after all, fast food restaurants are major employers worldwide. Many years of discussion have led however to the consensus that humans can never be replaced, rather that labour will shift to other needs around the restaurant, or even bring about the creation of new roles. If you think of any sector since the industrial revolution, automation only ever changes the labour environment, it doesn’t mean less jobs - just increased productivity and the creation of new roles. From the restaurant owner’s point of view, another important consideration is the value that automation and robotics could yield in the context of future lockdowns, where employees are forced to stay home. Leading in this new decade means working to redefine the intersection between people and technology. In a food operator’s kitchen, it’s all about economy of motion on the line - speed is everything - whether that’s chopping an onion or flicking a sauté pan, chefs will always try to make sure that every second counts. Part of this strategy has to do with space, since a commercial kitchen can be sparing with elbow room.
At Camile Thai Kitchen, we are looking to add robotics to our production line - specifically our wok cookers. If you think of the process of cooking on a wok, it is very repetitive and replicable mechanically. We plan on replacing our manual wok cookers with a semi-automatic version. This consists
December 2020
OPINION of a heatable, rotating drum which allows the ingredients to cook, a rotating mechanism to dispense the cooked food, and a further rotation to place the drum in a self-cleaning mode. However, economies in the kitchen are not the only focus. We are looking at all areas of automation to see where it adds value. Players in this competitive space spend huge fortunes every year optimising every aspect, from ordering, delivering or queueing and cleaning up afterwards. One of the most visible examples of fast food automation is the widespread adoption of order kiosks and of course apps. Many restaurants now rely on these to speed up the ordering process, while also enabling more customisation for customers with less fuss. While online ordering and delivery has become the norm, if you think back to ten years ago, the idea of getting fast food delivered was considered magical. Now the game is no longer
about getting food from point A to B, but the entire experience that comes with it, which is the basis of our whole tech strategy - why we developed our own app, why we are investing in drone delivery - it’s all about delivering a more authentic, enjoyable but also sustainable experience.
THE DRONES ARE COMING! Ultimately, for us the biggest industry game changers of all are drones. These are absolute no-brainers from a business point of view and a key investment area for Camile Thai. If you order a meal using our restaurant app, you will soon be able to drop a pin where you would like a drone to deliver your order and within minutes have it arrive on your doorstep. The benefits? Drones halve delivery costs, customers get their orders more quickly and love the novelty, and it ticks our sustainability box in a major way. It’s a win-win in every sense. Earlier this year, we became the first operator to deliver our food by drone in Europe with our partners, Manna, Europe’s leading drone delivery start-up. We see the future as being wholly tech centric. This is why we are investing in drones, cloud kitchens and robotics - for us this is the winning combination that will be what delivers the (near) future of at-home dining.
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Contact Andrew Emery | 01291 636344 | andrew@papa.org.uk
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35
ADVICE
Thinking outside of the
PIZZA BOX
Michele Young - an industry professional with 20 plus years in the sector both nationally and internationally - is director of Foodservice Support Ltd (www.foodservicesupport.co.uk), an independent business which she set up in 2010 to offer creative and commercial solutions for growth to businesses in the food industry.
Michele Young, director of Foodservice Support Ltd, considers how the pizza sector has changed and reacted to the Covid situation in recent times. INCREASING COMPETITION Pizza has everything going for it universal appeal, affordability, just enough for one or big enough to tear and share, and the ultimate Friday night takeaway and synonymous with delivery for decades. So, has the pandemic really changed anything about the way our pizza restaurants or businesses need to work going forward? Consumers still expect their pizza to arrive fresh and hot, and with a smile, 36
whether they are sitting comfortably at the table in your outlet or on the receiving end of a home delivery. So, attention to detail is paramount when it comes to quality, not just for the product but in every aspect of the customer journey, and this will continue to differentiate the winners from the losers. The growth in demand for food delivery is advantageous on the one hand, since it means more people have turned to home delivery this
year (some for the first time), and therefore the weekly treat has certainly become ingrained in many households. However, there are numbers being quoted around the tens of thousands of new food concepts now listed on national delivery platforms since 2019, which means that the competition overall has intensified, and the fight for share of ‘Friday night’ stomach on delivery platforms is real. The need for delivery services is definitely here to stay, but the December 2020
ADVICE convenience aspect of it has moved outside of the traditional four walls and typical household printed leaflet drops and has now moved online and become fully digital. Whether you run your own delivery service and/or app, or are reliant on one of the national aggregator platforms, there is a real need to get an understanding of how to increase your potential for online ordering and sales. ONLINE EDGE Mastering the ability of ensuring visibility, and serving messages at the right time, to the right audience, stimulating demand online and then optimising the spend and sales is vital. If you are not a digital expert it may mean you need to enlist some help or support from a digital guru to guide you through the process. There is a degree of intrigue amongst many about how the delivery platform algorithms can affect your ranking and visibility but ultimately a lot has to do with the operational KPI’s. So make sure you know what these are and are monitoring them daily. Building your brand online is the best way to ensure you can continue to have a direct dialogue with your loyal fans/followers and keep top of mind and the best medium right now to engage and entertain your audience is through social media. Especially at a time when dine-in has been subject to so many different restrictions across the country, social media has played a key role in helping to maintain a presence in people’s minds. It’s been great to see how quickly some businesses have been able to pivot and adapt to new consumer habits and behaviours. Over the last weeks and months I’ve seen plenty of innovative ideas being played out on social media, which have created a bit of a buzz. Take Yardsale Pizza, for example, who have been running a postcode lottery initiative for their new opening in East Dulwich with a chance of winning pizza for every house in the street. I’m sure you’d be everyone’s favourite neighbour if you won that! Where I live, in the Chilterns, some local businesses like Kneadwoodfired
Pizzas, who have a mobile unit, have started doing pop-ups and weekly residences in different areas around the county. They’re mostly using community social media pages to announce the date and times when they’ll be parked up ready for you to collect your meal. CREATIVE And when I did manage a five day trip to Cornwall in October, I found some great examples of local community spirit with quite a few smaller pizza kiosks who had collaborated with their neighbours and partnered with local pubs to offer a pizza at table service – thus allowing the wet-led pubs to stay open. Some great initiative has been shown also by some of the smaller groups like Pizza Pilgrims and Franco Manca who jumped on the idea of home meal kits or DIY boxes with their “pizza in the post” activity. That’s the beauty of being a smaller, more agile business, as when it comes to new ideas and innovation a small team can certainly take advantage and react much faster and is often willing to try new ideas faster than some of the bigger players or chains. Being in a restaurant environment obviously gives us more opportunity to create a theme or consistent message
at every touchpoint with different creative executions, but the contents of the takeout or delivery bag or box can also be enhanced to create an equally memorable at-home experience. I recently saw a pizza box with music from ipizza ibiza – which effectively included a QR code to download a playlist so that people at home could enjoy a party atmosphere while they devour their pizza! The entertainment opportunities like this are endless – after a summer of Zoom meetings and Houseparty apps, it no longer sounds strange if you talk about creating virtual platforms where friends could join together online to break the (garlic) bread and share a slice. Further afield in some international locations, I’ve seen group, party and corporate catering being advertised widely by pizza and Italian restaurant brands and locations like Eataly have been running kids’ birthday party programmes for some time with small groups of kids enjoying some pizza making alongside other activities. Any ideas like this or other entertainment or music can help to sweat the assets. I’m sure that activities like this will come back into play once we return to a near-normal lifestyle again, so creating events in your location or even a ‘home party package’ could be a new way forward for some.
www.papa.org.uk 37
BREXIT
Brexit
- how foodservice and catering operations can prepare Oliver Hall, managing director at allmanhall – an independently owned food procurement company - looks at the potential impact of Brexit on the foodservice sector with advice on how to become as agile as possible in these uncertain times. PROGRESS? Whilst Brexit negotiations continue in earnest, it is difficult for those of us on the outside to see what progress has been made. So, what can we assume? Well, Michel Barnier has tweeted a photograph of himself at a London sports field in search for a level playing field. So we can assume that the EU red line on workers’ rights, environmental standards and state aid is still a big point of contention… The UK’s chief negotiator, Lord Frost, maintains that good progress has been made but wide divergences remain and that businesses must prepare for the change from 31 December. We can therefore surmise that the UK still is looking for solutions that respect national sovereignty, including fishing. Both sides seek solutions to the same unresolved sticking points, whilst we wait to see if time constraints can assist in achieving joint concessions and consensus. It is worth noting that
38
if an agreement is reached it is unlikely to be comprehensive, and thus negotiations will continue into the New Year, come what may. Is it plausible that some on the UK side may even consider if an advantage can be gained from negotiating from a position of no deal in the New Year. BREXIT KEY DATES The key date remains 31 December 2020. So far, both sides have posted, and missed, key dates, so it is best to assume that the situation is very fluid, and anything is possible up until the 31 December. We do know that an agreement needs to be ratified in the European Parliament beforehand, but it has been mentioned that this could even sit after Christmas if necessary. RISKS AND IMPACTS Arguably, the agri-food sector is the most heavily impacted sector in the event of a no deal outcome with the EU. In trade terms, food and agricultural products are the
Background Oliver Hall co-founded allmanhall (www.allmanhall.co.uk) in 2006. Whilst working on growing the business, he studied with the Chartered Institute of Procurement and Supply to achieve MCIPS qualification, and this expertise in procurement and understanding of the complex factors that affect the supply chain is now a key part of allmanhall’s solution for clients, assisting them with successful management of, and collaboration with, their supply chains. most heavily impacted by tariffs and would therefore experience the highest cost increases. Other factors also play a significant role, such as the strength of Sterling, border disruption, regulatory standards, and access to seasonal workers which is impacted by the end of freedom of movement for European workers from 01 January 2021. The farming industry employs 70,000 seasonal workers a year, mainly from Eastern Europe, and urgently needs to understand the rules from January, which have yet to be announced. Lack of clarity impacts advanced crop production planning, which includes, land rentals, seed procurement and labour scheduling. G’s Growers, for example, one of the largest growers in Europe are
December 2020
BREXIT considering moving up to half of their UK spring onion and radish production to Senegal, and some celery production to Poland due to lack of clarity. To highlight the scale of the challenge, a National Farmers Union survey found that UK residents only made up 11% of the workforce this year, despite the widely advertised Pick for Britain scheme. It is worth noting that the 2020 seasonal workers pilot scheme that allowed up to 10,000 workers from outside the EU on temporary visas was highly effective. All the remaining realistic outcomes of the current negotiations will lead to some food supply disruption and cost increase. COST IMPLICATIONS Even in the event of a deal, at allmanhall we are forecasting in the region of a 3-5% weighted basket price increase, through non-tariff costs. If there is a no-deal scenario, then we head onto WTO Terms and this could result in an excess of an 8% increase, depending on the specific mix of food purchases. The WTO tariffs on food are, on average, significantly higher than most other imported categories. For food, the tariffs average at 18%. With 30-35% of UK consumed food imported from the EU, it means that a circa 6% impact on the weighted cost of food is likely. There are some food types that are hugely impacted by tariffs. Irish beef (R4L) would increase by 85%, Cheddar by 47% and canned tomatoes by 14%. Unfortunately, the list goes on (a schedule of the published tariffs can be found at https://www.checkfuture-uk-trade-tariffs.service.gov.uk/ tariff). Key Cost Forecasts Deal= 3-5% food cost increase. No deal= 8%+ food cost increase. However, the initial supply disruption is more challenging to forecast and therefore may be even more problematic in the short term.
www.papa.org.uk
SUPPLY DISRUPTIONS: The NAO (National Audit Office), the UK’s independent public spending watchdog, identified the following areas in its recent report published on 6 November 2020, regarding the government’s work in preparing for the EU exit. 1. The Goods Vehicle Movement System (GVMS) for facilitating transit across the UK is still in development. 2. It is unlikely that inland Border Inspection Posts for processing vehicles and loads will be completed in time. 3. Trader readiness for EU border controls is forecasted to be low (between 40% and 70%). 4. There is no confirmation that government and third-party IT will be integrated, tested, and live for 01 January 2021. 5. Customs and freight handlers; experts who facilitate the movement of goods across borders have insufficient capacity. 6. The government’s tool to provide advice on export documentation for vehicles over 7.5t ‘check an HGV IS ready to cross the border’, is still incomplete. 7. HMRC estimate that it will need to process 270 million annual customs declarations, an increase from its current level of 55 million. 8. 7,000 is the UK government reasonable worst-case scenario for the maximum number of lorries that may need to queue at the short channel crossings. 9. 60% to 80% of normal flow of lorries at the short channel crossings forecasted for the weeks following the end of the transition period. This serves as rather stark analysis. Thus, being prepared for disruption is critical. With the random nature of border crossing disruption that may unfold, even the most prepared suppliers could be adversely impacted. It only takes the lorry in front to be held up…
SO, WHAT CAN YOU DO TO PREPARE? Ensuring that your food and catering operations are as agile as possible is paramount. There are four key actions foodservice and catering operations should consider: Stock up Although a challenging time of year for many organisations, consider increasing your stockholding. Increasing stock levels of ambient and frozen products may alleviate any initial challenges on fresh produce from the EU. Using frozen veg and tinned fruit may need to be an option. UK product Consider using a higher proportion of UK product, which should reduce the chance of border disruption. However, do be aware that constituent ingredients used in UK food manufacture may be impacted. Flexibility Try to be as flexible as possible around your offering. Wholesalers are more likely to increase stocks of own-label products. Prepare to order own-label instead of branded goods where availability issues occur. There may be a need to be flexible on the quality of fresh produce. Increase your order lead time. It is not recommended to order day one for delivery on day two for use on day two. Operational flexibility is key. Supply disruption may cause increased product substitutions, so it is imperative that your allergen aanagement processes and best practice are followed. Communicate Ensure that you are regularly talking to your suppliers and advising your consumers and wider stakeholders to ensure that supply challenges are understood. In a period of so much uncertainty these are a few small steps that can be undertaken now to make the transition easier once we know more in 2021.
39
INGREDIENTS
Asian influence Ken Hom OBE, chef, author and tv presenter, shares with us his ideas about adding some Asian flavours to pizza. What advice can you offer to pizza chefs/operators seeking to give their pizzas a Far East/Asian influence? Don’t try to reinvent the wheel by adding flavours you are not familiar with. Experiment, but in moderation. For example, a pinch of five spice powder may give a pizza an exotic flavour and taste. Chinese sausages could be used, for example. A tomato sauce cooked with a touch of soy sauce would add an umami taste. Why not use Sichuan spiced cooked aubergines on a vegetarian pizza? How might this approach also help operators to ‘stand out from the crowd’ in these increasingly competitive and challenging times? Using Asian flavours is a sign of our times. Global influences used in a fusion way can show how cosmopolitan a chef or restaurant can be. Is there any particular style/country’s cuisine and cooking techniques that you feel work well when it comes to pizza? I think vegetables cooked with Asian flavours can give vegetarian pizzas a buzz in flavour and taste. It could be Korean, Japanese, Chinese or Thai or even Indian, as I noticed most of the dining public these days love spices. Do you have any favourite pizza recipes and pizza-related ideas and suggestions that you can share? Sichuan flavoured aubergines cooked and added to pizza. Japanese Yuzu soy sauce cooked with tomatoes. Pickled Korean cabbage. Thai chillies. Barbecued Chinese pork. It’s said that South Korean ingredients and cooking techniques could be on trend in 2021, and also that the South Koreans make good pizza. Is this your experience? I have not had the experience of a Korean pizza. However, they come from a culture of good food and they can be quite imaginative when it comes to the kitchen. I would not be surprised at their skills in using Asian ingredients in their pizzas. 40 40
Is it all about the topping flavour combinations when seeking to give pizza a Far East/Asian influence? The spices used more than anything else. What food flavour trends do you see coming up generally in 2021, and are your thoughts influenced by the effects of Covid? As we are less able to travel to exotic destinations, I feel that we can instead experience this through our food and eating habits. In carrying out your own job this year, what has been your own experience of having to deal with the restrictions imposed in the wake of Covid? One learns to cope with the situation. I am rather zen about the whole thing, using my lockdown time to organise and taking on tasks that I have put off for so long because I did not have the time. What’s been the biggest difficulty and challenge? Watching the impact on young people with their studies and work. How do you now see the future of hospitality and eating out generally? The hospitality business is extremely resilient and adaptable. It will do what is necessary to make things work as we all still love dining out. November 2020 2020 December
index of products DOUGH & PIZZA
KITCHEN & SERVING
OILS & VINEGARS
PIZZA TOPPINGS
RICE
Beer
EQUIPMENT
EQUIPMENT
Olive Oil
Fish
Pizza Accessories
Bakery Ovens
GCL Food Ingredients.
Surgital SPA
Carnevale Ltd.
Chefsrange
Leathams PLC
Carnevale Ltd.
SOUPS, SAUCES,
Chargrills
Lupa Foods
Fruit & Vegetables
STOCKS & DRESSINGS
BEVERAGES
Coffee Carnevale Ltd. Mineral Water Carnevale Ltd.
Pizza Plus Foodservice Pizza Making Systems & Equipment
Chefsrange
PASTA, POLENTA,
Displays
GNOCCHI & RICE
Chefsrange
Pasta (Dry)
Soft Drinks
Chefsrange
Carnevale Ltd.
Cooktek (MCS Technical
Drinks Systems
Carnevale Ltd.
Wine, Spirits & Liqueurs
Products)
Carnevale Ltd.
Continental Quattro
Continental Quattro
Jestic
Fryers
Stagioni Ltd. Carnevale Ltd. BREAD, CAKES & DESSERTS
Pizza Ovens Chefsrange Jestic Pizza Plus Foodservice
CHEESE, DAIRY & EGGS Cheese
Jestic Griddles Chefsrange Cooktek (MCS Technical Products)
Garlic Bread Riva Foods
Chefsrange
FISH & SEAFOOD
Jestic
Other Fish & Seafood
Holding Ovens
Leathams PLC
Stagioni Ltd. GCL Food Ingredients. Leathams PLC Lupa Foods Makfa JSC Pasta (Fresh) GCL Food Ingredients.
Carnevale Ltd.
Garlic Spreads & Mixes
Meat
Riva Foods
999 Pizza Toppings (UK) Ltd.
Stateside Foods Ltd.
Carnevale Ltd.
Pasta Sauces
Danish Crown
Leathams PLC
eDawn Farm Foods
Pizza Sauces
GCL Food Ingredients
Conveni
Pizza Plus Foodservice
Leathams PLC
Stateside Foods Ltd.
Lupa Foods Pizza Plus Foodservice
READY MEALS Italian
Stateside Foods Ltd. Soups Conveni
Conveni
Surgital SPA
Jestic
READY PREPARED
Induction Cooking &
PIZZA DOUGH, BASES
Holding
& CRUSTS
Cooktek (MCS Technical
Dough Balls
Prepared Pizza (Chilled)
Prepared Pasta Meals Freiberger UK Ltd.
TOMATOES Canned Tomatoes Lupa Foods
999 Pizza Toppings
FLOUR & BAKERY
(UK) Ltd.
Concentrates
Products)
Pan’ Artisan
Conveni
Carnevale Ltd.
Allied Mills
Preparation Counters
Pizza Plus Foodservice
SunBlush© Tomatoes
Stateside Foods Ltd.
Dairy Partners Ltd.
Durum Semolina
Chefsrange
Leathams PLC
Pizza Bases & Crusts
Prepared Pizza (Frozen)
Eurilait Ltd.
Refrigeration
Sun-Dried Tomatoes
Allied Mills
Pan’ Artisan
Freiberger UK Ltd.
Carnevale Ltd.
Pizza Plus Foodservice
Pizza Plus Foodservice
Leathams PLC
Stateside Foods Ltd.
Stateside Foods Ltd.
Lupa Foods
Futura Foods UK Ltd. Glanbia Cheese Ltd. Leathams PLC Lupa Foods
Carnevale Ltd. Flour Allied Mills
Chefsrange MEAT Bacon
Ornua Ingredients Europe
Carnevale Ltd.
Dawn Farm Foods Ltd.
Stateside Foods Ltd.
Whitworth Bros. Limited
Leathams PLC
Eggs
Icings
Beef
Futura Foods UK Ltd.
Allied Mills
Leathams PLC
Leathams PLC
Improvers
Chicken & Other Poultry
Mozzarella Carnevale Ltd. Dairy Partners Ltd. Eurilait Ltd. Futura Foods UK Ltd.
Allied Mills Premixes (Bread & Cakes)| Allied Mills
Parmesan Eurilait Ltd. Futura Foods UK Ltd. GCL Food Ingredients. COMPUTING
Ham Carnevale Ltd. Dawn Farm Foods Ltd. Foods Ltd. Leathams PLC
GCL Food Ingredients. Glanbia Cheese Ltd.
Leathams PLC
FOOD WHOLESALERS
Stateside Foods Ltd.
Booker Wholesale
Italian Meat & Sausages
Continental Quattro Stagioni Ltd. Leathams PLC Stateside Foods Ltd.
SOLUTIONS
Dawn Farm Foods Ltd. GCL Food Ingredients. Lupa Foods Pancetta Carnevale Ltd. Danish Crown
Online Ordering Solutions
FRUIT & VEGETABLES
Pepperoni
Just-Eat.co.uk Ltd.
Chargrilled Vegetables
Carnevale Ltd.
DELIVERY & PACKAGING Heated Pizza Delivery
Carnevale Ltd. Olives Leathams PLC
Danish Prime Dawn Farm Foods Ltd. GCL Food Ingredients. Salami
Bag Systems
Lupa Foods
Carnevale Ltd.
Cooktek (MCS Technical
INSURANCE
Danish Crown
Products)
Insurance Protector Group
Dawn Farm Foods Ltd.
Passata Lupa Foods
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: CHAIRMAN
PIZZA DELIVERY OPERATORS
Keith Griffiths, Yum
Chain Chain – Papa John (David Scott)) Independent Geoff Parsons, Basilico
FORMER CHAIR Freiberger (Richard Harrow)
FROZEN PIZZA MANUFACTURER Vacancy
CHILLED PIZZA MANUFACTURER Stateside (Ian Kent – substitute Phil Goodall)
PASTA MANUFACTURER/ DISTRIBUTOR Vacancy
SUPERMARKETS Chilled - Vacancy Frozen - Vacancy
PIZZA RESTAURANTS Chain Rupi Zani (Pizza Express) Independent Vacancy
AGGREGATOR Wayne MacDonald (Just Eat)
CONSULTANT Maurice Abboudi
SUPPLIERS Cheese Ornua (Richard Thorpe) Meat Dawn Farm Foods (Jon Watkin) Flour Whitworths (Gayle Hunter) Equipment Jestic (Steve Morris) Speciality Ingredients Leathams (James Faulkner)
* For the purposes of the committee, we have treated independents as having fewer than 30 outlets.
index registered suppliers 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
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
Booker Wholesale Equity House, Irthlingborough Road, Wellingborough, NN8 1LT Contact: Andy Milne 07587 886315 andrew.milne@booker.co.uk www.booker.co.uk
C.Carnevale Ltd Carnevale House, Blundell St, London N7 9BN Contact: Mr C Carnevale Tel: 0207 607 8777 Fax: 0207 607 8774
Chefsrange Unit 4 Egerton Close, Daventry, Northamptonshire NN11 8PE Contact: Tim Charlton Tel: 01455 559969 Fax: 01455 559979 tim@euro-catering.co.uk www.chefsrange.co.uk
Continental Quattro Stagioni Trafalgar Mills, Leeds Road, Huddersfield, West Yorkshire HD2 1YY Contact: Mr Roberto Giacobbi Tel: 01484 538333 r.giacobbi@continental-wine.co.uk www.continental-food.co.uk Conveni Willige Laagt 2, 5757 PZ Liessel The Netherlands Contact Noel Reidy Tel; +44 7903 526 457 +31 (0) 493 348 700 noel.reidy@conveni.nl info@conveni.nl
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 Dairy Partners Ltd Brunel Way, Stroud Water Business Park, Stonehouse, Gloucestershire GL10 3SX Contact: Will Bennett Tel: 01453 828890 Will.Bennett@dairypartners.co.uk www.dairypartners.co.uk
Danish Crown – Topping Bommen 9, Thorning DK-8620 Kjellerup, Denmark Contact: Kevin Peacock Tel: 07790 988121 KPEAC@danishcrown.com www.dk-foods.dk
Dawn Farm Foods Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US Contact: John McGrath Tel: 01604 583421 Fax: 01604 587392 iritchie@dawnfarmfoods.co.uk www.dawnfarms.ie
Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Andrew Ford Tel: 01749 838108 andrewford@eurilait.co.uk www.eurilait.co.uk Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Andrew Thorne Tel: 01775 767655 01775 767656 andrew.thorne@freibergerukltd.co.uk
Futura Foods UK Ltd. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com GCL Food Ingredients Dunsil Road, Engine Lane, Newthorpe, Nottingham NG16 3PX Contact: David Staiano Tel: 01773 533944 david@gclfoodingredients.com www.gclfoodingredients.com Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: Lynne Utting Tel: 01606 810900 Fax: 01606 48680 lutting@glanbiacheese.co.uk
Insurance Protector Group B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk IPR Events London Ltd. The Plaza, 535 Kings Road, London SW10 0SZ Contact: Stanislava Blagoeva Tel: 0207 352 4356 slava@iprconnections.com www.iprconnections.com
F O O D S E R V I C E S O LU T I O N S
Jestic Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 01892 831 960 Email: info@jestic.co.uk www.jestic.co.uk Just-Eat.co.uk Ltd. Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN Contact: Paul Griffith Tel: 0208 7362001 b2bmarketing@just-eat.co.uk www.restaurants.just-eat.co.uk Kerry Kerry Global Technology & Innovation Centre, Millenium Park, Naas, County Kildare, Ireland Contact: Gillian Raftery Tel: +353 87 948 4353 gillian.raftery@kerry.com www.kerry.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
Lupa Foods Ltd. Suite A31, Elstree Tower, Elstree Way, Borehamwood, Hertfordshire WD6 1SD Contact: Tim Scarborough Tel: 0208 2362222 simon@lupafoods.com www.lupafoods.co.uk
index registered suppliers PAPA
Makfa JSC Vspolny Lane, Building 5, Construction 1, Office 1, Moscow 123001, Russia Contact: Elena Karmanova Tel: +7 351 255 97 16 (ext 2416) karmanova@makfa.ru www.makfahealth.com
Ornua Ingredients Europe Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Alan Mackie Tel: 01531 631300 alan.mackie@ornua.com www.ornuaingredientsuk.com Pan’Artisan Unit 25-26 Holmbush Industrial Estate, Holmbush Way, Midhurst, West Sussex GU29 9FQ Contact: Charlotte Kilduff Tel: 01730 811490 Charlotte.kilduff@panartisan.com www.panartisan.com Papaya Crown Lane, Tinwell, Stamford, Lincolnshire PE9 3UF Tel:01780 758560 E-mail solutions@papayauk.com Web https://papayauk.com/
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
Riva Foods 32 Copenhagen Road, Hull HU7 0XQ Contact: Andrew Hargrave Tel: 01482 837285 Fax: 01482 824323 andrew.hargrave@rivafoods.co.uk www.rivafoods.co.uk
Stateside Foods Ltd 31 – 34 Great Bank Road, Wingate Industrial Park, Westhoughton, Bolton BL5 3XU Contact: Ian Kent Tel: 01942 841200 Fax: 01942 841201 sales@stateside-foods.co.uk www.stateside-foods.co.uk Surgital SPA via Bastia, 16/1 - 48017 Lavezzola RA Emilia Romagna Italy Contact: Eddie Grimes Tel: 07786 515906 e.grimes@surgital.it Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Gayle Hunter Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk
We also produce a alal range of H products
We re Manufactu a zz hargioni pi toppings
A
Tel: 0161 702 8447
email: sales@pizza-toppings.co.uk
See the full range at www.giosbyconveni.com Contact Us at hello@giosbyconveni.com
Noel Reidy Sales Director UK & Ireland Conveni Food Ltd. +44 7903 526 457 noel.reidy@conveni.nl
