Pizza, Pasta & Itialian Food - Issue 203 - May 2021

Issue 203 May 2021

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& Italian food magazine

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A THOUSAND COLOURS. Today we introduce you to BLUE. JJ Pizzeria is the flour for traditional Pizza, ideal for light dough and perfect leavening.

-FARINA-

DJ GRANO TENERO TIPO"OO"

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www.papa.org.uk www.papa.org.uk www.pizzapastamagazine.co.uk

Contents

Welcome April saw the partial re-opening of hospitality with a focus on outdoor eating – one reason why pizza ovens, particularly wood-fired variants, have received greater attention in recent times.

Our features also cover pizza bases and flour, and franchising – the strong demand over the past year for delivered and take-away options now translating even more into rapid expansion for some operators. As ever, we also encourage you to make plans to enter this year’s PAPA Awards.

CLARE BENFIELD EDITOR

clare@jandmgroup.co.uk

NEWS

FEATURES

4 Insolvency statistics defy gravity, but for how long?

16 Oven ready – a look at what’s on offer.

5 Delivery and takeaway sales soar ahead of hospitality’s re-opening.

26 Pizza appreciation – flour and bases.

32 Franchised success – significant growth in store openings.

PROFILES

6 Business rates cap could “strangle sector recovery”.

31 081 Pizzeria – a new launch.

ARTICLES

7 New eating habits revealed.

8 Filippo Berio celebrate 40 years in the UK.

39 Managing your risk when re-opening – Shield Safety Group’s Mark Flanagan’s view.

REGULARS

PAPA ASSOCIATION

38 New products.

11 PAPA Awards 2021.

41 Index of suppliers.

14 Association Update.

43 Classifieds.

Editor Clare Benfield telephone 01291 636336 e-mail clare@jandmgroup.co.uk Advertising Andrew Emery telephone 01291 636334 e-mail andrew@jandmgroup.co.uk Production Jayson Berry telephone 01291 636339 e-mail jayson@jandmgroup.co.uk Subscriptions Sandra Bennett telephone 01291 636342 e-mail sandra@jandmgroup.co.uk

The new restaurant log has now arrived:

Piccante Piccolo in Beech wood • Slim BEECH Kiln-dried Hardwood Logs • Perfectly cut to size for any Pizza or wood fired oven • Extra dry for excellent heat uptake • Very dense premium BEECH for extended burn time • Infuses authentic flavours • In handy sized, easy to store, recyclable box • Complies with Woodsure ‘Ready to Burn’ • Produces the perfect pizza – every time

J & M Group

Association House, 18c Moor Street, Chepstow, NP16 5DB.

Opinions expressed in Pizza, Pasta & Italian Food magazine are those of the contributors and not necessarily those of J&M Group, Pizza, Pasta & Italian Food magazine

Also available: Piccante Troncotto Pizza Logs • Kiln dried Logs • Restaurant Grade Charcoal Kindling Wood • Wood Wool Firelighters

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

01524 812476 www.logsdirect.co.uk

the pizza and pasta business. © J&M Group Ltd. 2021

2

May 2021

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FOOD STORAGE

NEWS

Insolvency statistics defy gravity, but for how long?

Insolvency figures released on 15 April 2021 by the government’s Insolvency Service show a 20% drop in corporate insolvencies compared to March last year, and a 37% drop compared to March 2019.

Conversely, Individual Voluntary Arrangements (IVAs), used by individuals in personal financial difficulty, were up 24% for the three months to the end of March 2021, compared to the three month period ending March 2020.

“While on the surface any fall in insolvencies looks like positive news, we think the figures mask the reality,” said Peter Hart, a restructuring and insolvency professional at PKF GM, who provide practical advice concerning financial distress, contingency planning and insolvency, advising directors, owners, investors and financiers at all stages of the business life cycle.

“Government support to protect jobs, businesses and the economy means that many underperforming businesses that might have entered insolvency for reasons unrelated to Covid, are still trading. As a result, the level of company failures is now far lower than we would expect to see in a ‘normal’ economy.

“With government support tapering off, restrictions on enforcement action (such as winding-up petitions) being lifted, and an increased working capital requirement on re-opening, there will be multiple added pressures on businesses in the coming months; those that weren’t in robust financial health before Covid, but have been kept afloat by the government’s support, could begin to feel the pinch quite quickly.

It’s critical businesses act early and seek advice if they are struggling now, or think cash flow may be squeezed in coming months. The earlier they 4

act, the more options they’ll have to continue trading and recover.

“The uptick in IVAs is an indicator that personal finances are coming under increasing pressure after a year of lockdown and furlough. It’s hard to tell from the data, but it’s possible that company owners and directors that have been unable to access government support, as well as those that have lost their jobs, are entering formal arrangements such as an IVA to deal with mounting debts.

“As the economy starts to re-open, many businesses are banking on pentup consumer demand to make up for lockdown closures. But this increase in IVAs suggests that, whilst savings have undoubtedly grown for many during lockdown, a significant number of people have found their personal finances seriously weakened. It remains to be seen whether the anticipated consumer demand will match expectations.

“There are plenty of proactive things you can do now to build resilience into your business for the post-Covid economy; don’t leave it too late. For those businesses who are re-opening over the next few weeks, now is a

good time to begin negotiations with landlords and creditors to develop manageable repayment plans. Will revenues be high enough to support your cost base? Will cash flows be sufficient to deal with the additional debt burden (both formal and informal) that has accrued during lockdown?

Perhaps a CVA is something which should be considered or, where you may need to take the difficult decision to make redundancies to survive, consider applying for government funding to meet the short-term cash impact of this.”

According to the government’s figures, the number of registered company insolvencies in March 2021 was 992, 20% lower than the number registered in the same month in the previous year (1,236 in March 2020). This comprised 883 CVLs, 25 compulsory liquidations, 74 administrations and 10 CVAs. There were no receivership appointments.

There were, on average, 6,388 IVAs registered per month in the three month period ending March 2021, 24% higher than for the three-month period ending March 2020 and 2% higher than the three-months ending March 2019.

May 2021

NEWS

Delivery and takeaway sales soar ahead of hospitality’s re-opening Delivery and takeaway sales continued to rise in March as consumers filled the void left by restaurant, pub and bar closures, CGA’s new Hospitality at Home Tracker has revealed.

The exclusive monitor of at-home sales from some of the UK’s leading hospitality groups shows that orders in March were 9% up on February. As well as deliveries and takeaways, orders included at-home food and drinks kits, which have soared in popularity in lockdown, the researchers observe.

March’s sales were 346% higher than in the same month in 2019, when the sector was fully operational for eating out, they report, and growth has been fuelled particularly by deliveries, accounting for more than 62% of operators’ sales.

Orders are expected to reduce as hospitality venues start to re-open, but with record numbers of both consumers and operators engaged with the at-home market, sales are likely to continue to run well ahead of levels seen before the COVID-19 pandemic, they feel.

“Consumers who have been kept at home for so long have embraced hospitality at home to make up for lost eating and drinking out experiences, and orders have been a lifeline for many brands while their venues are shut,”

said Karl Chessell, CGA’s business unit director - hospitality operators and food, EMEA. “The big question now is the extent to which habits of lockdown have become engrained in consumers’ behaviour, as venues re-open and they start to return to eating and drinking out. For all brands, understanding the balance between out of home and at home preferences, and adjusting marketing and operational activity accordingly, is going to be a key consideration in the months ahead.”

CGA’s Hospitality at Home Tracker claims to be the authoritative new source of data and insight for the delivery and takeaway market.

It provides monthly reports on the

value and volume of sales, with year on year comparisons and splits between food and drink revenue as well as a benchmark by which brands can measure their out-of-home sales performance, and participants receive detailed data in return for their contributions.

CGA’s partners on the Tracker are Azzurri Group, BrewDog, Burger King UK, Byron, Drake & Morgan, Four Side Vegan Pizza, Gaucho Grill, Giggling Squid, Honest Burgers, Nando’s Restaurants, Peach Pub Company, Pizza Express, Pizza Hut UK, Prezzo, Rosa’s Thai, TGI Fridays UK, The Restaurant Group, Tortilla, Upham Pub Company, Wagamama and YO! Sushi.

Terrace dining at Mamma Mia’s Having been open for a take-out service only over the last few months, Mamma Mia Pizzeria in Summertown, Oxford, says that it is now welcoming guests back to dine at their outside terrace with guests able to dine outside the popular pizzeria between 4-10pm on weekdays and from 12noon-10pm at weekends.

Alongside Mamma Mia’s other restaurant in Jericho, a take-out service

will still be available. Customers can order and pay for their meals via a new smartphone app, with the option to have an order delivered following a recent partnership with 001 Taxis, say the restaurant.

“A Mamma Mia pizza with a glass of Montepulciano on the terrace on a sunny day sounds pretty good to me. It will be an absolute pleasure to see our regular

guests back dining on the premises.

Fingers crossed for some fair weather,” said owner, Jon Ellse.

www.papa.org.uk 5

NEWS

Business rates relief cap could “strangle sector recovery” UKHospitality has warned that the business rates relief cap will jeopardise the futures of thousands of hospitality venues, which will face full rates bills within weeks following the unrestricted opening of the sector planned for June (remaining ratepayers will also begin having to pay rates bills before they are able to afford to do so).

UKHospitality analysis shows almost 8,000 business venues, employing about 343,000 people will be paying full rates in July, despite Budget measures to soften the acute rates burden. A further 1,850 venues would face the same situation before the end of September. This will likely prompt businesses to look at slashing costs, such as closing unviable sites, cutting jobs or holding back investment.

The Chancellor announced in the Budget a full business rates holiday for all hospitality businesses for the first quarter of the financial year (Apr-Jun) and then two-thirds off for the remainder of the year (Jul 21-Mar 22). However, a cap of

£2 million on relief available to individual firms means that a significant proportion of the sector will miss out on the benefits.

The new cap will typically affect businesses with either large sites or those companies that have grown to multiple sites, along with businesses in high rental areas such as high streets and city centres.

It is also likely to penalise operators who have previously invested to improve their sites, therefore resulting in higher rates bills under the current system, claim UKHospitality.

As a solution, UKHospitality is calling on the Treasury to extend the period for which the 100% rates relief (uncapped) would apply from three to six months.

It proposes that this move is balanced by a reduction in the level of relief for the remainder of the year to 50%. The move would support cashflow for all sizes of operation, as well as assisting those businesses that will have limited demand during the summer.

Kate Nicholls, chief executive of UKHospitality, said: “While the Budget was

broadly positive for the hospitality sector with a range of welcome measures, the cap on business rates support really took the shine off things, by excluding so many potential recipients. The cap comes into effect just days after trading restrictions are due to be lifted and will put a major economic drag on the businesses affected and risk the jobs that they support.

“For all ratepaying hospitality businesses, their bills will begin landing in June, with demands for payment before they are back on their feet. July is simply too early for businesses to be expected to start repaying rates after a devastating year of closure, restrictions and accumulation of debt.

“Hospitality stands ready to play its part in creating new jobs and boosting our communities across the country, but this policy risks strangling the recovery in its infancy. Our proposed solution can unleash greater economic activity and we urge the Treasury to follow Wales’ and Scotland’s lead and provide greater relief.”

Just Eat and Notpla boost drive to tackle plastic pollution in takeaway sector As part of its commitment to reduce plastic pollution across the food delivery sector, Just Eat has expanded its trial of Notpla’s seaweed-coated takeaway box which is fully recyclable and can decompose in four weeks in a home compost.

It is estimated that 500 million plastic takeaway boxes are used across the UK takeaway industry each year, and even if these plastic boxes get reused multiple times, they often end up in landfill.

Following a short trial with three London takeaways last year, Just Eat says that it is now testing Notpla’s seaweedcoated box with ten restaurant partners across the UK. The trial is expected to stop 30,000 plastic boxes from entering the waste stream.

The three week UK trial will assess the feasibility of rolling out the box more broadly to Just Eat Takeaway. com’s restaurant partners across its other markets.

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Lined with a seaweed and plant composite, the cardboard container is made from tree and grass pulp with no synthetic additives. It has been designed to be water-resistant and greaseproof, so customers can still enjoy their takeaway sustainably.

Robin Clark, senior director of global partnerships and sustainability at Just Eat said: “We are absolutely committed to building a more sustainable future

for the food delivery industry, using our reach and expertise to help our restaurant partners adopt more environmentallyfriendly products and practices. We’ve already taken a number of positive steps to drive this change across our network - from removing single use plastics and pioneering the use of seaweed sauce sachets to increasing the number of electric vehicles in use in food delivery.

“We’re excited to continue our work with Notpla to create a credible alternative to the plastic box that is recyclable, homecompostable and which degrades in a matter of weeks. It has all the benefits of plastic from a practical point of view but none of the negative environmental impacts. We look forward to expanding the use of the boxes more widely with the aim to roll these out across the UK and our other markets, so that customers across the globe can enjoy their favourite takeaways without the plastic waste.”

May 2021

NEWS

Supercapri creates a super display for ice cream and gelato

New eating habits revealed New research from the British Takeaway Campaign claims to have found that the Covid-19 pandemic has permanently changed our eating habits, with 53% of Brits ordering more takeaway during the pandemic and 32% of consumers saying they will continue to order more takeaway after lockdown eases (31% of consumers also say that they plan to eat out less than they did before, they discovered).

Consumers in London are leading the way, with 47% saying they will continue to order more takeaway. Beyond London, most consumers reflect the national average, with a third of Brits in the South East, West Midlands, North West, North East and Scotland all saying they plan to continue ordering more takeaway.

However, in a boost to restaurants re-opening, 29% of consumers say they will eat out more than they did before the pandemic, 41% of Londoners say they will eat out more frequently, while consumers in the West Midlands are almost equally keen to visit restaurants again, with 35% saying they will eat out more frequently.

The North East is close behind, with 33% of consumers planning to visit restaurants more than before the pandemic, they found.

Takeaway has provided a vital lifeline for restaurants during lockdowns, with Brits spending £15.1billion on takeaways since the start of the first lockdown, BTC found. Many restaurant owners have introduced a takeaway service in the last 12 months and say the benefits they have seen mean they intend to make it a permanent feature of their business.

Jonny Fox, owner of the Blacksmiths Arms in Warwickshire, said: “Takeaway and delivery was all completely new to www.papa.org.uk

us a year ago. But after closing for three months at the start of the pandemic, we decided to take matters into our own hands and give takeaway a serious try. Now we’ve gone from a classic pub grub restaurant to a successful pizza and smokehouse takeaway business. This has really opened our eyes to the potential of takeaway and delivery - we’re reaching more customers and selling more food than ever. When lockdown ends we’ll keep doing takeaway for the extra revenue. We’ve reimagined our business to weather this storm and are hopeful we can continue to thrive in the future.”

Ibrahim Dogus, chair of the British Takeaway Campaign, added: “There’s still a long road ahead before the hospitality sector is back to the economic powerhouse it was before the pandemic.

If a third of the British public plan on eating out less but ordering in more, the government must support business owners so they can straddle that divide.

There’s no doubt that takeaways have kept the wolf from the door for many hospitality businesses over the last 12 months and this blend of service will be vital as the industry rebuilds.”

BTC’s research was conducted by Retail Economics, an independent economics consultancy, using industry-standard macroeconomic models to quantify the economic contribution of the UK takeaway sector to the total UK economy. Research was also conducted using a consumer panel of 2,000 nationally representative households across the UK, conducted between 10 to 15 February 2021. Further research was carried out via a survey of 500 takeaways across the UK, conducted from 5 to 17 February 2021.

Taylor UK has launched a stylish new range of ice cream display cabinets from Italian manufacturer ISA. The Supercapri range is available in frozen and chilled versions, which can be used to create an attractive and safe way of displaying ice creams and gelatos or cakes and other treats, and with 2021 expected to see significant increases in the number of people staying in the UK for their holidays, the Supercapri range is an excellent way for cafes and ice cream parlours to provide a range of artisanal ice cream and gelato to help meet the demand, feel Taylor UK. Constructed from robust stainless steel, with a glass enclosed storage area providing excellent product visibility, Supercapri is available in a choice of different designs suitable for a range of outlets. They can be used as standalone units or suited together to create an integrated counter. The angled design is aesthetically pleasing, while helping to maximise the efficiency of the refrigeration system.

The glass panels are fitted with heated cavities that reduce the formation of condensation, with the front panel being hinged to help make cleaning and maintenance simple, say Taylor. The air-cooling system draws air in from the operator’s side and exhausts it from the lower front panel, which helps to create a more pleasant working environment and prevents warm air being circulated back into the cabinet, guaranteeing maximum operational efficiency.

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NEWS

TiPJAR and Trilo to help hospitality workers keep more of their tips

Delivery bags designed to go the distance FEM (Foodservice Equipment Marketing) has launched a new Vollrath delivery bag with a removable heat pad to maintain food temperature and quality for the longest time possible and extend the delivery range.

The new tower bag joins the existing pizza bags, catering bags and backpack carriers in the Vollrath range, and all are manufactured to preserve and protect the contents of the bag with high-performance insulation and sturdy construction, say the company.

The tower bags are ideal for bike and scooter delivery, with adjustable backstraps plus an anchor strap and headrest strap for extra comfort and security. A metal steam port release moisture without releasing heat during transportation. A separate heat pad slips into a pocket in the delivery bag to pre-heat before the bag is loaded to keep the food hotter for longer.Food can be placed into the pre-heated bag and the heat pad unplugged as soon as the delivery is ready to go.

For car and van deliveries, FEM offers the 5-Series catering bag, which has an optional 12V in-car charger that can be used to heat the bag during the journey, further extending the delivery range.

Alternatively, there is an option with a heat pack and power pack. There are five heat settings to choose from and, depending on the setting and bag size, the power pack will last from three to four hours. The 12V in-car charger can be used to recharge the lithium-ion power pack between deliveries.

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TiPJAR, a company which says that it is setting out to revolutionise tipping in hospitality and leisure venues, has announced a pioneering new alliance with payments ecosystem, Trilo, an open banking tech company, to help hospitality and leisure workers keep more of their hard-earned tips.

It is the first integration of its kind worldwide, they believe, and will enable customers to tip directly from their bank account, leaving cards and cash behind. Together, the two companies are remodelling old-school tipping culture to help maximise the tips staff receive.

As cash usage continues to dwindle, they claim, TiPJAR and Trilo are offering tipped-workers a simple, secure and transparent platform through which to collect tips, with the benefit of even lower fees. The new payment method lowers the processing fee compared to other payment channels by 71% on average, a saving that is given directly back to the staff to increase the tip, they point out.

The pair’s initiative launched in 1,250 hospitality venues in April and will help

boost workers and the industry as it re-opens for outdoor drinking and dining.

Commenting on the new partnership, TiPJAR’s co-founder James Brown, said: “Trilo is a highly innovative global market leader in open banking tech. Like us, they are dedicated to transforming their sector by making it easier for customers to pay, and helping their users say goodbye to transaction fees and take on the cashless future. We are dedicated to helping tipped-workers earn more, and this partnership ensures better and easier transactions for both the customer and the worker because we can now cut the fees by 71% on average.”

A growing number of operators using TiPJAR include BrewDog, Honest Burgers, Mission Mars, Punch, Qoot Co, Rose Pubs and Yard Sale Pizza.

Filippo Berio celebrate 40 years in the UK Filippo Berio say that they are proud to present Il Rustico – a new unfiltered extra virgin olive oil - created as part of Filippo Berio’s ‘fortieth anniversary in the UK’ celebrations.

For over 150 years, Filippo Berio Olive Oil has provided culinary inspiration to cooks around the world but it was only in the 1960s in the UK that the health benefits of olive oil became widely accepted and demand has grown every year since.

Designed for the olive oil connoisseur, say the company, Il Rustico is the perfect condiment for salads, divine drizzled over meat, vegetables or pasta, ideal for marinating or swirled on soup, or simply enjoyed on its own as the ideal dip for fresh crunchy baked bread, they propose.

Filippo Berio Il Rustico undergoes

no filtration process and, as a result, contains tiny particles of the olives which give it a rich green, slightly cloudy, appearance. Unfiltered, natural and full of robust flavour, it is therefore ideal for food lovers who savour the tastes and health benefits of the Mediterranean diet, they suggest.

It offers a pleasant, light aroma of ripe olives and green grass, an on the palette, has a natural fruity olive flavour with hints of tomato, green leaves and a mild peppery finish with a light bitterness and notes of dried fruit and is being made available in Tesco, Ocado, EH Booths stores and good delicatessens priced at £8.99 for 1 Litre.

May 2021

NEWS

SHORTS

Graham Corfield leaves Just Eat After nine years and nine months of relentlessness, in his sign-off message, Graham Corfield said that he had made the incredibly tough decision that now was the right time to step away from Just Eat, recalling the business being an early stage challenger to FTSE 100 to becoming the largest online takeaway delivery business outside of China. “When I had my interview for the job with David Buttress back in 2011, in the Holiday Inn Aylesbury over two pints of Guinness and a packet of peanuts, I truly didn’t appreciate what we’d build and create over the coming years,” he said.

Chicago Town’s new launches Chicago Town has launched Deep Dish Light Cheese Feast - a new lighter offering to its iconic Deep Dish range with 30% less fat. The lighter pizza is the first of its kind in the frozen pizza market, claim the brand, and promises the same great taste as the Deep Dish original, with 73% of consumers saying they wouldn’t have known it was a lighter pizza as it tasted just like a standard pizza, with no compromise on taste, they report. Following the success of its Tiger Crust range, the brand says that it is also adding two pizzas to the price marked packs category across the UK. Parmigiano Reggiano on a roll Parmigiano Reggiano has reported that it enjoyed a 7.9% increase in sales in Italy and a 10.7% increase abroad, including a 21.8% uplift in the UK. Production also increased by 4.9% and prices are back to profitability, they report. 2020 was a record year for Parmigiano Reggiano PDO production, seeing a total increase of 4.9% year on year. The 3.94 million wheels of cheese (amounting to around 160,000 tons) produced in 2020 represent the highest peak in the age-old history of Parmigiano Reggiano. The Protected Designation of Origin (PDO) product achieved a turnover of 2.35 billion euros, aided by an increasing expansion abroad.

Over the last four years, production has risen from 3.47 million wheels of Parmigiano Reggiano produced yearly to 3.94 million wheels, with a 13.5% increase.

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Celebration Packaging introduces new range for foodservice In response to foodservice customer demand, Celebration Packaging (www.celebration.co.uk) has announced that it is now able to offer customised reusable, microwavable hinged-lid food containers for back of house/ kitchen food prep applications, these reusable containers being made from virgin polypropylene (PP) and thus able to be sent for recycling.

“We have been offering tailormade single-use foodservice packaging products to customers for decades,” said Celebration Packaging managing director, Nick Burton.

“Before lockdown, some of our major high street foodservice customers were looking to move away from single-use disposable plastic packaging and find reusable solutions. They approached Celebration Packaging to discover what we could offer.

“Trials have been successfully concluded with two major high street foodservice businesses and we are proud to now announce the launch of a reusable, microwavable range which would provide a solution for pre-serve portion control in meal preparation.”

The new products are made from high-clarity virgin PP, which allows users to easily identify contents, speeding up meal preparation and avoiding service errors. The packaging is easy to use, as it is delivered nested and stackable, enabling speed of service, and features easy opening lid tabs and a hinged lid.

Perfect for portion control, say Celebration, both the rectangular and round containers have 200ml capacity, and a 400ml (deep) round container will soon be available.

Custom shapes and sizes are also available, and the containers can also be embossed with branding, subject to tooling charges. The new range is also microwavable, and the

rectangular range features air vents in the sides and top lid to allow steam to escape when the food is being microwaved. To make the products reusable, they are top-rack dishwasher-safe, so can be used many times, point out Celebration, and further increasing the versatility of the new PP microwavable and reusable range, filled containers can also be placed in a freezer if required.

“Over the few past years, the mantra for those paying attention to environmental sustainability has been: ‘reduce; recycle; reuse’, but least attention has usually been paid to the reuse aspect,” added Nick Burton. “This new food-grade PP hinged-lid container range delivers on all three priorities as it significantly reduces the amount of plastic used in busy kitchens, can be 100% recycled at the end of its life, and is reusable.

“Switching to reusables in high-traffic kitchens significantly reduces the amount of plastic being used when replacing singleuse packaging. We calculated that one customer who uses the rectangular product is saving in excess of 30,000 kgs of plastic per year by switching from their previous single-use container to the new reusable product. The amount of plastic saved obviously depends on how many times the new reusable product is used before being sent for recycling, but as the range is also manufactured here in the UK, switching to these products substantially reduces an operator’s carbon footprint.”

May 2021

ARE YOU BRITAIN’S BEST PIZZA CHEF?

Theo Randall, Head Judge

E Z I R P P £10R0E0ACHTCO NER ATEGORY WIN

£250 FO

ENTER NOW AT

WWW.PAPAINDUSTRYAWARDS.CO.UK sponsored by

11TH NOVEMBER 2021

AT THE ROYAL LANCASTER LONDON This year’s awards will be launched in the next issue of Pizza, Pasta & Italian Food magazine, but you can register your interest in entering the awards or attending the dinner by emailing caron@papa.org.uk Chef, Theo Randall

HOSTED BY

Comedian, Jo Caufield

sponsored by

European Pizza & Pasta Show

CHEESE

sponsorship packages still available, please contact andrew emery on 01291 636334

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4/14/2021 4:29:44 PM

NEWS

Association update PAPA UPDATES WEBINAR PROGRAMME As part of its support package for members, the Association has announced a series of new online meetings and presentations. These include a review of the latest market data by leading industry researchers Kantar; a crystal ball view of automation in manufacturing; and a technical review of issues around listeria and allergens from laboratory service ALS. Members can also access an enlightening update on the food to go market by researchers Mealtrak which was recorded this month, and which is now available to members on the Association website https://www.papa. org.uk/index.php/news-features-advice/ members-only/webinars/915-the-futureafter-lockdown Full details of all the online meetings can be found at www.papa.org.uk

PAPA OBJECTS TO GOVERNMENT BAN ON ADVERTISING There are at last rumours that the government may be about to drop its plans to ban advertising of products high in fat, salt and sugar (HFSS) after strong lobbying by PAPA and other trade bodies. The proposals, which would prevent pizza businesses from promoting themselves on social media or via email etc., would have been hugely damaging to the industry. Further information will be circulated to members as it becomes available.

PAPA AWARDS DINNER TO RETURN With the 2021 pizza, pasta and Italian food industry awards about to be launched, the good news is that it looks likely that the annual dinner will be able to return after taking a year out due to lockdown. The Association is also working closely with the organisers of

the European Pizza & Pasta Show to help that get back on track this year. The show is due to take place at Olympia, London on 18 and 19 October 2021 where the finals of the pizza chef competitions will be held. The PAPA dinner will take place at the Royal Lancaster Hotel, London on Thursday, 11 November 2021.

STAFF MEMBERS WHO REFUSE VACCINES AND TESTS Following concerns about what businesses can do if staff members refuse to be tested or vaccinated, the Association has published legal advice from specialist employment solicitor Sarah Whitemore of Warner Goodman setting out what you can and cannot do.

The advice, is available free to members at https://www.papa.org.uk/index. php/news-features-advice/papa-newsfeatures/industry-news/911-vaccinesmasks-testing-legal-advice-for-members

NEW MEMBER American Pan is a world leader in pan design, manufacturing, coating and refurbishment. We supply to some of the leading pizza restaurants along with the largest bakeries in the world. We have nearly 100 different pizza pan options in stock with variations in size, shape, depth and coating. If we don’t have what you need, we can provide custom solutions to meet your exact specifications. Our refurbishment and lifecycle services ensure your operation gets maximum value for your pizza pan investment.

American Pan UK Tel: 01695 50500 Email: jhughes@americanpan.com www.americanpan.com

14

May 2021

OVENS

ven

ready

With hospitality given the green light to re-open this month, even if still in a limited fashion, al fresco dining and the desire to serve up authentic, artisan pizza that’s ever popular with customers is putting pizza ovens in the investment spotlight.

PIZZA CHEFS AT HEART Mobi Pizza Ovens Ltd (www. mobipizzaovens.co.uk) is a family-owned business focused on delivering high quality products and services to even the most demanding clients. Based in the UK, they have now become known for their range of quality wood (and gas) fired ovens.

The company was set up in the UK in 2015 by Bart and Monika Misztal, who decided to target the mobile catering sector with their flagship model mobile wood fired pizza oven, and which proved to be a great success, they report.

Since then, the company has gone on to respond to huge demand from the fast-growing pizza industry, having also developed new product lines for residential installations from stone to stainless steel garden and commercial ovens.

All these ovens are handmade from scratch and built in a traditional artisan way using the highest quality refractory materials, properly insulated and 16

reinforced, say the company, who have successfully approached and supplied a range of business customers with their commercial pizza ovens.

Being pizza chefs themselves for many years has helped a lot to understand their business customers’ needs, they feel, making for a smoother collaboration and consultation process, they report.

“We always use our extensive experience as pizza chefs to provide the best possible advice when helping our customers in setting up their own successful businesses,” says Bart Misztal, managing director, Mobi Pizza Ovens Ltd.

“We are also proud to be part of the Esposito Forni (DEFRA approved) family in offering these spectacular, professional pizza ovens to the UK market and beyond.

Each of our projects is dealt with via an individual approach, and carefully discussed directly with customers so as to help guarantee success and their satisfaction right from the start.

“We now work with independent businesses as well as bigger groups, having supplied the new owner of Carluccio’s with their spectacular handcrafted, customised copper oven, for example, as well as Firewaway pizza with all of their revolving floor ovens, and Dough Dough with a personalised handcrafted golden oven, and many, many more.

“We offer a comprehensive service for operators, whether that be just a simple face to face consultation right up to installation and full after sales support for professional pizza ovens and associated equipment, as well as providing ongoing consultation and staff training.”

May 2021

MOBI PIZZA OVENS LTD is a family owned business that is 100% focused on delivering the highest quality products and services to even the most demanding clients.

We work with independent businesses as well as groups and chains. We supplied Carluccio’s with their spectacular hand crafted customised copper oven, Firewaway pizza with all their revolving floor ovens, Dough Dough – with their personalised hand crafted golden oven… and many more.

We offer a comprehensive service for your business. From just a simple face to face consultation up to installation and full after sale support. Professional pizza ovens and associated equipment, consultation and staff training.

Individual approach to each project and each concept. There is no job too small nor too big for us.

So if you’re looking for the best pizza oven for your business, book your demonstration today!

r Success, Our Passion = You ake it.

You name it, we m

MOBI PIZZA OVENS LTD t: 0330 010 1303 e: info@mobipizzaovens.co.uk w: www.mobipizzaovens.co.uk

OVENS

AL FRESCO DINING “With operators finally able to welcome back customers for outdoor dining, now is the time to focus on the equipment which can deliver the quality, consistency and speed required for a stand-out pizza offering,” says Michael Eyre, Culinary Director at Jestic Foodservice Solutions (www.jestic.co.uk), suppliers of a wide range of ovens and other catering equipment.

“Customers are anticipated to return to al fresco dining in big numbers so operators will be looking for high performance pizza ovens, which are reliable, easy to use, robust to protect it from the elements and offer attention grabbing design to engage the customer in the cooking process. Whether operators are cooking their pizzas in the kitchen or theatre cooking al fresco on a terrace or in a beer garden, at Jestic, we are proud to supply a full range of ovens, each designed to meet the bespoke demands of a business and offer a host of benefits to the operator.”

Jestic’s stylish and high performance Quattro Pro and Quick pizza ovens, for example, from Italian manufacturer, Alfa Pro, offer show stopping design, feel the company, as well as the flexibility of gas or wood fired cooking, or dual fuel. The Alfa Pro Quattro can accommodate three 12” pizza and can cook 60 pizzas per hour – and if you are looking for even more capacity the Alfa Pro Quick can hold six 12” pizzas with an impressive throughput of 110 pizzas per hour, point out Jestic.

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The Quattro Pro and Quick feature seven layers of powder coating ensuring excellent weather resistance, whilst heavy-duty castors allow chefs to move the ovens around any outdoor cooking area and back indoors if the weather takes a turn for the worst. Alternatively, both models are available without the mobile stand for positioning on an outdoor counter.

Both the Alfa Pro Quattro Top and Quick models are light, compact and easy to use and so are ideal for fitting into food trucks or mobile kitchens.

Both ovens heat very quickly, reaching 450°C in just 30 minutes, and can bake a Neapolitan pizza perfectly in just 90 seconds and so offer the performance and versatility operators will be looking for, feel Jestic. For mobile or temporary kitchens, a chimney flue pipe is easy to connect for the wood versions or simply place the oven under the hood for the gas version.

“As the exclusive distributor for Wood Stone, the leader in commercial grade stone hearth, wood and gas fired pizza ovens for over 25 years, we are delighted to be able to offer operators a wide range of appliances in different sizes, designs, capacities and powers,” adds Michael Eyre.

“The wood and gas fired ovens from Wood Stone not only produce wonderful pizzas, with an authentic stone fired taste, but also look great and bring the chef’s own flair to the customer.

“Installing and using outdoor cooking equipment can present its own challenges. Although certain considerations are eliminated, such as ventilation (if used in an open air, al fresco environment), other factors particularly around fuel choice and storage, can influence a decision.

“Operators need to consider everything from how they store the chosen fuel source (wood or gas), to how they move it in order to comply with strict legislation and regulation. With gas especially, the establishment must be able to demonstrate ‘Gas Safe Approval’ whether using a fixed gas supply or the more common choice of LPG within an outdoor environment. Regardless of the fuel supply chosen, it is also essential to make sure that a plentiful supply is maintained, particularly during peak trading periods.”

BIGGEST STAYCATION YET? Pubs, cafés, restaurants and other venues wanting to take advantage of a few more freedoms from this month are being encouraged to turn to a wood-fired oven as their mainstay of possibly the biggest staycation year yet for the UK. Wood-fired oven supplier, Valoriani UK (www.valorianiuk.com), reports that it saw a variety of businesses invest in a Valoriani wood-fired oven during 2020’s lockdowns, leading to strong business sales whether through takeaway services, garden dining (when allowed), or through mobile catering and innovative spin-offs such as home-delivery pizza making kits.

Whilst taking the initial gamble entailed financial outlay at a difficult and uncertain time, they acknowledge, the excellent margins available on pizza have quickly helped to offset this, they emphasise.

May 2021

Valo

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OVENS Additionally, for those offering a takeaway or home delivery option, such an investment enabled the business to retain an income stream by providing one of the nation’s favourite foods by not only keeping them in touch with their customers, but extending their reach to serve people set to become their dine-in customers in a post-Covid era.

Having this means of income generation was important for venues such as the Panton Arms on Anglesey, where a Valoriani Igloo 140 pizza oven was linked to a newly installed takeaway hatch, and from where customers could collect their pizza during lockdown. Additionally, the oven fed hundreds of people who frequented the pub garden over the August Bank Holiday weekend.

The landlord of the pub, Ed Griffiths, had looked at other supposed catering-grade pizza ovens but was impressed in particular by the quality and build of the Valoriani oven, and so the pub menu now offers regular pizza topping choices, plus more extravagant ones such as ‘Mountain Goat’ which features local goat’s cheese, spinach and sun-dried tomatoes.

Valoriani ‘catering-sector’ ovens come as both mobile and builtin options, whether the built-in installation is indoors or outdoors.

They can be part of a pub kitchen, situated in a front-of-house area for ‘food theatre’ entertainment when eat-in diners return to the hospitality sector, or located outside, either on wheels, on a suitable base, or as part of a bespoke garden build with a surround of the venue’s choice.

Those wishing to offer a takeaway option sooner than later, could go for a Fornino 75 oven, propose Valoriani UK, thereby testing the water and appetite for pizza amongst their customers, rather than plunging straight into purchasing a much bigger, commercial oven. This would make sense for a café, farm shop or smaller venue that is not quite sure whether pizza could help achieve new financial goals, they suggest, as these ovens are ready to go, and can start to help bring in an 20

income quickly (they are also ideal for a venue wanting a gluten-free cooking environment, with many using a smaller Fornino 60 for such a purpose, they add). Other operators might wish to make a wood-fired oven installation part of a wider refurbishment, they acknowledge, knowing that it is a good means of ‘future-proofing’ their business, should further viruses and lockdown scenarios arise in the coming years.

“With more people than ever holidaying in the UK this year, much talk of savings accumulation due to families having had no holiday, days out or petrol expenses - and a psychological need to indulge in little treats after such a tough time - venues have an opportunity to make 2021 the year they capitalise on the many business benefits of wood-fired pizza and the drama that surrounds its cooking process,” says Valoriani UK’s Andrew Manciocchi.

“Venues should be thinking positively and assessing where to build up quick profit margins again and there is no better starting place than pizza. If a venue goes for a ready to go option such as the Fornino 75, they could have a takeaway option up and running almost immediately.

“An oven installation will take a little longer but will be an excellent investment, I feel, evidenced as soon as the profit payback starts to materialise. With a Valoriani oven typically lasting well over 10 years - even when operating in a heavy commercial environment - there is a huge amount of payback to be earned from such an oven and even a top-end build can see the pure profit emerging within just a few years, once the initial investment has been repaid.

“Let’s not forget that we are likely to be deprived of our trips to the Mediterranean for much, if not all, of the

year! So venues can instead create the feel of the Mediterranean – its flames, aromas and authentic tastes – from within their own pub gardens or on their terraces. All they need to remember is that good business practice lies in buying an oven that will last.”

SALES HEAT UP DeliVita (www.delivita.co.uk) - a young, Yorkshire brand with Italian heritage which designs and manufactures hand-crafted award-winning woodfired ovens right here in the UK - has been experiencing overwhelming demand for its products.

In 2020, the wood-fired oven company already enjoyed by a number of celebrities and Michelin-starred chefs, saw sales more than double, while orders, by February of this year, were already more than six-fold what they were 12 months ago, they had found.

Indeed, as 12 April loomed, daily enquiries from pubs and restaurants quadrupled as operators sought to pivot their offering and by being able to provide outdoor catering. Visits to its website doubled on the Sunday night, then the following Monday, as Boris laid out his road map out of lockdown plans, and the British brand says that it ended up selling more ovens in that week than it did in the whole of January and February 2020 combined (equalling a 400% increase in YOY sales).

May 2021

COMPLETE CATERING EQUIPMENT ESTABLISHED 1990 - LONDON

020 8424 9483 www.pizzaequipment.ltd.uk sales@pizzaequipment.ltd.uk Showroom at 7 St Kilda’s Road, Harrow, London, HA1 1QD

OVENS Joe Formisano, founder of DeliVita, said: “It has been crazy, the phone hasn’t stopped ringing and orders are flying in online and via our suppliers.

When the nation listened to Boris’s briefing, they thought, ‘right, let’s get our gardens ready. We want to welcome family and friends back to our homes and gardens and enjoy summer together enjoying good food and special times.’ And we’re really honoured that our wood-fired oven is going to be part of that.

“Similarly, so many bars, pubs and restaurants have been in touch looking to tool up to enhance their outdoor catering offer and international buyers are reaching out to us looking to increase their supplier base to meet growing demand.

“We have been very busy working with our extensive supply chain to make sure everything comes together to facilitate this surge in sales. The customer journey is everything to us, it’s so important that we maintain our top-notch customer service and delight all our customers when they take delivery of their wood-fired oven.

This really is a phenomenal position to be in for such a young brand, we’re really chuffed to be in such high demand.”

The DeliVita wood-fired oven is launching in new Orange Blaze to accompany its five other vibrant on-trend colours - Chilli Red, Olive Green, Hale Grey, Blue Diamond (with a little sparkle), and of course the Very Black. Ovens can also be bespoke coloured to match people’s individual style, say the firm.

Each carefully designed hand-built oven efficiently reaches a temperature of around 500°C in under 30 minutes, but remains safe to touch on the outside, and weighing in at just under 30kg, the oven is also portable enough to take your party with you, the company point out.

The artisan’s influence and Italian style is in evidence via its traditional handmade clay composite interior and stone base, coupled with hi-tech insulation, brushed marine stainless steel and a polished fibreglass shell, meaning that the oven is designed 22

for optimal performance whilst withstanding the changeable British climate. Its portability further adds flexibility, meaning it is equally at home in a variety of outside locations, from the decking area to the balcony, or even the beach.

Capable of cooking up to 40 authentic restaurant-quality pizzas per hour, it can also be turned into a modern BBQ, a hot smoker, a tandoor oven, slow cooker and even bakes bread, claim DeliVita, and as it retains heat for hours, it can be used for a variety of dishes including pulled beef or slow roasting joints of meat.

The DeliVita Oven – starting at £1,295 – is available direct from DeliVita, as well as from selected national retailers such as John Lewis and Amara, together with a range of quality stores, garden centres and outdoor kitchen designers nationwide.

Internationally, it is currently available in 20 countries, including the United States, Canada, Dubai, Australia and NZ with Japan, Korea and many other stockists to follow (DeliVita also distributes its ‘Taste’ Award winning artisan frozen ‘Dough-To-Go’ and ‘Deli Dough’ across the UK).

DECK OVENS Commercial deck ovens, such as those supplied by Blue Seal, are traditional Italian style, stone base deck pizza ovens that offer flexibility in being able to cook deep-base or thin based styles of pizza.

Designed for everyday professional use, these powerful electric ovens cook at high temperatures to ensure fast service and great cooking results.

They are also a represent a competitive alternative to wood burner stoves or gas ovens, which are can often be higher maintenance and require more specialist and costly extraction systems to take away smoke and fumes.

Blue Seal’s ovens can accommodate 4 x 12” pizzas per deck, and they are also compact, versatile and very operator friendly, point out the company. Fast, and efficient, these ovens are ideal for restaurants with outdoor seating areas, and who want to offer quick but appealing pizzas for

alfresco dining to their guests as the warmer summer months arrive and the trend for eating outdoors becomes ever more popular.

Blue Seal offer single deck and twin deck ovens which operate up to 400oC, giving optimum cooking temperatures for decks of their size. The single deck can be stacked onto the twin deck very easily creating a triple deck, maximising the output from the floor space, they add. The Blue Seal oven chambers also all function independently, allowing the pizza chef to control temperatures and bake more types/sizes of pizzas at once, therefore reducing serving times for busy restaurants, claim the company.

The fact these ovens are only singlephase power supply makes them very versatile too, suitable for dark kitchen takeaway sites and certain mobile kitchen operations that may have limited power supplies. Due to the electric power supply, the ease of installation is simplified as there are no complex regulations regarding interlocks/ventilation and extraction requirements, as associated with gas powered or solid fuel type ovens.

Deck ovens can also be used in professional temporary and portable kitchens, as long as there is adequate air circulation and any vented heat/ steam can be dissipated into the atmosphere or directed outside, say Blue Seal, so as to maintain healthy and comfortable HSE working environment tolerances. Portable kitchens of this type can conveniently accommodate catering contractor needs for supplying rapid efficient food offerings at a multitude of outdoor events, for instance.

Blue Seal say that they also appreciate that restaurants need May 2021

RECOMMENDED BY

HETAS AND CEDA

CHIMNEY FAN FOR PIZZA OVENS REMOVES SMOKE AND BAD ODOURS In many restaurants, the wood-fired catering equipment is situated near a high-capacity extraction canopy for the stoves.

This can interfere with the natural draught in the chimney of the woodfired oven or open barbecue fire and cause smoke to be drawn out into the kitchen. The result?

A kitchen full of smoke and unsanitary particles.

The exodraft chimney fan ensures an optimal draught in the chimney, resulting in a kitchen and restaurant without smoke and bad odours.

At the same time, the fan ensures that you always have a consistent draught which helps create consistent cooking results.

Find out more and watch our customer case video at:

w w w.exodraf t.co.uk/pizza

OVENS uncompromising, consistent quality results from the equipment they use, which is why their ovens use accurate thermostatic temperature control, eco-compatible material for thermal insulation and high quality refractory stones to provide excellent heat retention. Each chamber has top and bottom temperature control, so the pizza chef can adjust the performance of the chamber to suit baking pizza either in pizza pans, or traditionally straight onto the stone.

CHARCOAL COOKING Charcoal cooking remains as popular today as ever, being a thousandyear-old tradition that has stood the test of time. Pujadas says that it has now combined the old methods with twenty first century technology to develop a range of easy to use charcoal- or wood-fired ovens. Available in the UK through Foodservice Equipment Marketing (FEM), these ovens are designed for

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use either indoors or in the open air – an aspect which is making them of greater interest to a re-opening hospitality sector right now.

The ovens are made of premium steel and coated with insulating materials to optimise charcoal use and reduce heat radiation. There is an adjustable air inlet and fume outlet and an interior firewall for added security. The sunken fire bowl makes the most of the oven space, plus the high lid height allows for several grills and spacious cooking.

The cooking temperature is controlled by regulating the flow of air entering the oven. The juice from the food itself permeates the hot coals, turning them into aromatic particles that envelop the food in smoke to give it that characteristic smoky flavour.

The ovens are suitable for cooking meat, fish, seafood, vegetables, rice, pizza, desserts, pastries etc, and the amount of smoke in the oven can be adjusted according to the depth of

taste required. Cooking temperature is in the range of 250-350ºC and the Neoceram glass door is heat resistant up to 750ºC. The ovens are suitable for any type of charcoal or wood.

There are three models available - the Oven50, Oven90 and Oven140 - in a range of striking colours, and recommended for catering for 50, 90 and 140 diners respectively. Each oven comes with a stainless steel grill, a set of tongs, an ash shovel, charcoal poker and a metal brush to clean the grill.

The smallest Oven 50 measures 630 x 710 x 548mm.

Each oven should be fitted with a number of accessories for both indoor and outdoor cooking, especially if the oven is not to be extracted from a dedicated exhaust pipe, namely the hat filter, external cutter flame, and the upper flow regulator. A wide range of other oven accessories are available including racks and stands. List prices start at £5,840.00 for the Oven50, say FEM (www.fem.co.uk).

May 2021

Advertise in ISSUE 204 EDITORIAL DEADLINE: 24TH MAY

ADVERTISING DEADLINE: 27TH MAY

PUBLISHED: 10TH JUNE

FEATURES PLANT-BASED EATING AND FREE-FROM PIZZA AND ‘TO GO’ PACKAGING ICE CREAM AND DESSERTS

Contact Andrew Emery 01291 636334 andrew@papa.org.uk

www.papa.org.uk

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FLOUR & BASES

Pizza appreciation The success, and widening uptake, of pizza delivery and takeaway by many food businesses in recent times has boosted demand for the basics such as pizza flours and bases, as well as focused greater attention on the consumer appeal of pizza’s all-important artisanal nature.

INTERESTING TIMES “It is certainly an interesting time with problems being caused jointly by Brexit and Covid-19. Fortunately, however, we have a reliable and extensive global network of partners established over many years and it has not affected our supply, and we’ve been able to give a good deal of support to our customers and suppliers over the last 12 months.

We’ve been navigating these challenges and are very proud of the way we have been able to overcome them and keep supply moving,” says Jason Bull, director, Eurostar Commodities, who supply the 26

Italian brand of Grandi Molini pizza flour in the UK. “There have been three main challenges – namely, a reduced crop, Brexit and Covid-19. This year’s wheat crop was down on the previous year, coupled with some countries’ wheat export restrictions having led to an ongoing tight supply, and where you have tight supply with increased demand the price has increased. We are offering support to our valued customers in the face of cost increases with a £1 off/25kg bag available on all Grandi Molini Italiani pizza flours.

“Needless to say, Brexit has also given us some significant changes in terms of international trade charges. For instance, port charges have increased, and shipping rates have increased, and this leads to additional costs. There has also been overbooking in supply lines because of a lack of container equipment.

“Covid-19 has obviously created huge challenges for businesses to trade full stop. However, this industry has been adaptable and creative, and found ways to thrive in the most adverse circumstances. We are supporting our May 2021

THE PIZZAIOLI’S CHOICE RE-OPENING OFFER

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(T&Cs: Offer available until 31st May. £1 off a 25kg bag of Pizza Verace or Pizza Italiana, to new customers only) Eurostar Commodities Ltd Birds Royd Lane, Brighouse HD6 1NG 01484 320516

WATCH OUT FOR NEWS ON EUROSTAR COMMODITIES’ PIZZA CENTRE OF EXCELLENCE OPENING SUMMER 2021...

sales@eurostarfoods.co.uk eurostarcommodities

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Pizza, Pasta & Italian Food Magazine now has a

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Head over to

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Tel: 01933 441000 Email: enquiries@whitworthbros.ltd.uk 27

FLOUR & BASES customers with price offers that will really help them as they re-open - for all our valued customers and distributors – in line with our post-Covid mission to support our valued foodservice sector to get back open and trading. We also have a new initiative to support the industry with our plans to open a new Centre for Pizza Excellence later this year, and something which is incredibly exciting.

More details to follow soon!”

In terms of trends, takeaway pizza has done very well, confirm Eurostar Commodities.

“We have found that the usage trend is more towards our Grandi Molini Italiana, a flour which provides fast proving and a more direct cooking method rather than a longer 24 hour fermentation. Quick fermentation and cooking methods speed up efficiency and productivity in the takeaway market.

People are working with smaller teams, and altered hours and need to be more flexible and adaptable, and that is mirrored in their choice of flour,” explains Jason Bull.

“There’s also been a dramatic shift to businesses launching virtual brands - ie. no bricks and mortar stores - all delivered

by Deliveroo and Uber Eats, and doing tremendous volume.

“Probably the most significant trend, however, is an increased demand from pizza manufacturers who want to switch to genuine Italian flour, as opposed to UK produced flours. On the back of Covid-19 people have been looking to supermarkets to recreate that authentic

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Italian pizza either as a frozen or chilled option. This runs parallel to takeaway and delivery. It’s having that sort of experience - a really quality pizza in the Neapolitan style to hand, in your fridge or freezer. This really hasn’t existed at all. There have been a number of Italian restaurants that have remained closed and not done takeaway, and so supermarkets are trying to create Neapolitan pizza, and high quality genuine Italian flour is a key component in terms of pizza quality and for on pack claims.”

AS IF BY HAND Ecor International S.p.A., has announced the timely invention, and now launch, of OperaPrima - the first pizza stretcher that creates high quality Italian pizza in a simple and fast way, perfectly simulating the expert hands of a professional pizza maker, claim the company. Designed and produced by the Vicenza-based company, it creates an artisan pizza with a defined edge through a cold working process that does not stress the dough.

The product is equipped with a patented technology that can stretch different types of dough without stressing it, and thanks to its innovative cold working system, the pizza stretcher does not break the gluten shield and the dough is able to maintain its internal alveolation. In this way, say Ecor, it is possible to obtain a high quality pizza with uniform cooking and a defined edge - the same result to that achieved by shaping the dough by hand and

which preserves all the attributes of the best artisan pizza, claim the company.

Its ease of use also helps to make the product suitable for any user, even inexperienced, feel the company. A fully automatic system, it can replicate the manual operations of the pizza maker and avoids the typical back and arm pain that some professionals are subjected to due to repetitive, wearing physical movements. While the pizza stretcher shapes the dough, the employee in the pizzeria can fill the ready-made pizza bases and bake them, saving time and thus improving the efficiency of the business (up to 200 pizzas can be stretched in one hour, point out Ecor).

Adaptability to different doughs and types of recipes was one of the challenges to be overcome for Ecor International’s Research & Development Department, their food engineers and technologists having tested hundreds of doughs with the aim of optimising the product and ensuring a high quality outcome, they report.

The result, feel the company, is a high performance pizza stretcher with maximum flexibility. The user can customise diameter and thickness of the pizza base by setting the desired parameters on the digital touchscreen display. In this way, according to the requirements of the pizzeria, the classic, Neapolitan or Roman pizza can be obtained, both of small and large dimensions. Furthermore, OperaPrima can process different types of flours and, from the point of view of kneading techniques, it means that it is suitable for both direct and indirect doughs.

Attention to detail is another feature that has been taken into consideration by the company who say that they set out to create a product made from high performance materials and offering a modern design able to fit well into public-facing establishments.

Additionally, the pizza stretcher is equipped with a real-time monitoring system of the working conditions, and that is connected to software to allow for the collecting of data related to the number of doughs stretched over a period of time and opening parameters set, as well as diagnostic information.

May 2021

FLOUR & BASES

“We wanted to create an innovative product, unique from the point of view of its features, that would allow creating a high quality pizza,” said the company in a statement. “Nowadays it is increasingly difficult to find qualified personnel. With OperaPrima, however, we aim to offer the customer a solution to the lack of skilled labour, without sacrificing quality.

The technology, in fact, was developed keeping in mind that the pizza base must be absolutely artisanal, just as if it were made by hand. The result is a pizza stretcher that offers a high-end product for independent pizzerias, chains, hotels, resorts and industrial producers.”

Founded in 1976 in Schio, in the province of Vicenza, in northern Italy, by the entrepreneur Sergio Lucietto, Ecor International S.p.A. has become specialised in the development of hightech products and components for the food industry, where it is necessary to comply with safety and hygiene standards. The company’s Technical Department of Engineers boasts skills in mechanical, electrical and pneumatic design.

The company has in the region of 200 employees, with a 50 million euro turnover, and it is present with production premises in Veneto and Campania, with an Industrial Research Center in the Modena area - Il Sentiero International Campus Srl - which deals with the study of surface engineering, reliability engineering, additive manufacturing and joining technologies.

Pan’Artisan (www.panartisan.com) has announced the launch of its new Italian Wood Fired pizza bases, a re-engineered version of one of the company’s most popular bases.

30

The desire for artisanal foods remains high with consumers, they confirm, and to elevate its offering, they have now re-engineered their Italian Wood Fired pizza bases, resulting in a product with the authentic characteristics of a higher crust and the delicious flavour of true Neapolitan pizza.

Versatile enough for any meal occasion, the Italian Wood Fired Pizza Bases offer operators a gourmet menu item, with regional provenance that embodies current trends and the authentic flavours which Pan’Artisan has become known for.

“We wanted to ensure that our Italian Wood Fired Bases were as genuine as they could be,” says Chris Dickinson, Pan’Artisan’s development director.

“It’s for this reason we have them manufactured for us in Italy, guaranteeing provenance and authenticity. To ensure a rustic, artisanal base the dough is hand stretched and, to offer the ultimate in convenience, they are topped with a premium tomato sauce and are available in two sizes - 23cm in cases of 10, and 29cm in cases of 12.”

Pan’Artisan’s Italian Wood Fired Bases are available part-baked and delivered frozen. When required, they simply need defrosting at room temperature for 10 minutes. As the base is already sauced, they then just need a sprinkle of grated cheese, then topping. These Italian Wood Fired Bases are also suitable for all oven types, with cooking times varying depending on oven and toppings used.

According to kamcity.com (Grocery News, Tools and training for key account managers (KAMs) working for FMCG manufacturers, 18 June 2020), spend on do-it-yourself meal kits and grocery boxes more than doubled, growing by 114% in April 2020, compared with the previous year, as people sought to recreate restaurant recipes at home.

“After being approached by several of our clients to develop a frozen pizza kit for their customers to cook at home, Tugo teamed up with Dough & Glory to create a delicious, easy-to-use pizza kit for foodservice operators to sell ‘in-house’,” says Lee Personius, Tugo’s managing director.

“Dough & Glory is a family run dough manufacturer which has been supplying the industry for over 20 years. They know all about exceptional dough and have used this extensive knowledge to design the perfect frozen pizza kit to meet our exacting standards.”

Unlike other kits, claim Tugo (www. tugo.co.uk), budding home chefs are not constrained to a menu. Dough & Glory provides the four key ingredients you need to make a pizza in the comfort of your own kitchen; namely, four frozen dough balls, diced 100% mozzarella, tomato sauce and semolina.

“We encourage customers to put on their chef’s hat and get creative, whether that’s using up leftovers and neglected veggies in the fridge, or stocking up on their favourite toppings - anything goes.

Well almost anything; Tugo would like to point out that pineapple does not belong on a pizza!” adds Lee Personius.

Dough & Glory’s partnership with the charity One Feeds Two also means that with each pizza kit bought, a child in one of the poorest places in the world gets a free school meal, making the Dough & Glory pizza kits good food in every sense.

RESTAURANT QUALITY AT HOME Over the past year there has been a substantial rise in the number of people wanting to cook restaurant quality food at home.

May 2021

NEW OPENING

081 Pizzeria

Contemporary Neapolitan pizza restaurant, 081 Pizzeria, is launching this month in Peckham Levels, South East London’s cultural hub, initially operating a delivery and collection only service, then, once indoor hospitality re-opens, for dine-in customers with a table service.

FRESH APPROACH The founder is chef, Andrea Ascuiti, who describes himself as a pizza connoisseur and is one of the guys behind Bravi Razgazzi in Streatham, a well known pizza restaurant in South London.

Andrea Ascuiti says that he will be pioneering a fresh and modern approach to traditional Neapolitan pizza by offering a contemporary twist whilst promising artisanal, authentic Italian cuisine using only the finest quality of ingredients.

To add its own contemporary spin, 081 Pizzeria will also be one of the UK’s first pizza concepts to serve ‘Neapolitan tapas’ - a selection of small tasty snacking dishes inspired from Naples with new, innovative recipes and garnishes.

These tapas dishes will include the Frittatina (deep fried Italian macn-cheese with minced meat and Arancina (deep fried rice ball filled with Bolognese). Drinks on offer will include a selection of ice-cold craft beers by Italian brewers, as well as the classic Italian Aperol Spritz.

Having been a founding member of Streatham’s popular Bravi Ragazzi, Andrea Ascuiti adds that he has now used the Covid-19 pandemic as a catalyst to launch his own solo pizza business with his 081 Pizzeria concept.

ARTISANAL 081 Pizzeria’s carefully handmade pizzas will boast a light dough with an airy, soft and perfect pillowy crust, finished off with a range of classic toppings, as well as some unusual combinations.

The menu will be setting out to feature up to 10 pizzas – including the

Classic Margherita, Truffle Mushrooms, Diavola and Maradona - each made with delicious fresh ingredients imported straight from Italy.

There will also be a signature 081 Pizza (San Marzano tomato, buffalo mozzarella, parmesan, basil and extra virgin olive oil) and the Napoli RMX (San Marzano tomato, burrata cheese, anchovies, olives and capers). Each pizza is 12” and prices start from £7.50 per pizza (£3.50 for tapas dishes).

For dine-in customers, the pizzas will be served on a fibre disposable 12.5” plates which are recyclable, ecofriendly and also designed in Italy, reinforcing 081 Pizzeria’s commitment to authenticity and sustainability, says Andrea Ascuiti.

The brand’s look and feel are a very important part of the pizza culture at 081 Pizzeria. Andrea Ascuiti having worked with BadEgg Clothing to create a bold, youthful and funky visual design, influenced by urban culture and hip-hop music, as he wanted to use this loud aesthetic to re-imagine the legendary pizza culture of Naples, but with an urban twist in London.

SERIOUS 081 Pizzeria’s (www.081pizzeria.com) motto is ‘pizza is a serious thing’, encapsulating the intricacy, technique, knowledge, and mastery required to make a great Neapolitan pizza.

Andrea Ascuiti says that he spent years learning the art of pizza and will be using the leading and only AVPN-approved (Associazione Vera Pizza Napoletana) electric pizza oven to ensure the best quality pizzas are

served. His unique cooking process will involve the dough slowly and naturally fermented for at least 36 hours before using the Neapolitan technique of ‘the slap’ (you can check this technique used

by Neapolitan Pizza Masters to stretch out the dough at https://www.youtube. com/watch?v=xzbW8CZx538), prior to cooking in the electric oven at 450° for 90 seconds.

“It’s such an exciting time to open a pizza restaurant despite the challenges posed by the lockdown - pizza has never been so loved in the UK as it is today!” says Andrea Ascuiti.

“With 081 Pizzeria, I’m on a mission to change the perception of the typical Italian pizzerias by re-imagining the legendary pizza culture of Naples and bringing it to the capital.

“Nowadays, people are increasingly looking for authentic, quality ingredients and flavours with a growing intrigue of where their food comes from; so at 081 Pizzeria, we are giving people the opportunity to discover a new age of pizzas and Italian cuisine whilst committing to authenticity and only the best quality.”

Under Covid-19 restrictions, Peckham Levels has been closed to members of the public, but from as of 1 May 2021, 081 Pizzeria will be available for delivery via Deliveroo, UberEats and Just Eat, and order/collection via the web site. Then, from 20 May 2021, the pizzeria will be open for dine-in customers and running a full table service, with customers able to pre-book a table via the Peckham Levels website (081 Pizzeria’s opening hours will be Monday to Sunday between 12pm -11pm).

www.papa.org.uk 31

FRANCHISING

Success Franchised

With the changing nature of our eating habits, and a widening need for a greater variety of food delivery and takeaway models, and foodretailing locations, franchised opportunities have been enjoying considerable attention, as well as growth, in recent times.

SOAR AWAY SUCCESS Fireaway (www.fireaway.co.uk) claims to be the UK’s fastest-growing pizza takeaway chain – with ambitious plans to open 24 stores here in as many weeks at the time of going to press, according to its UK managing director, Mario Aleppo. The concept is set for further rapid expansion after that, much of it abroad, and by doing so, the company says that it intends to emulate the likes of Domino’s and Pizza Hut, becoming a global giant in the process.

Fireaway has enjoyed spectacular growth since launching in London in 2016.

The company now boasts 55 outlets across the country, and they plan for that number to have doubled by the end of 2021.

These plans were in place anyway, say the company, but the increased demand for pizza during ‘lockdown’ has certainly helped to add further momentum to their aims, they acknowledge. A further 20 franchise agreements have been signed and locations for them are being sought, and although opening so many stores so quickly can be a stressful business, everything is currently going to plan, they report. In addition, master franchisees have come on board in Canada, France, Germany, The Netherlands, Bangladesh, Pakistan and India.

Founder and CEO Mario Aleppo opened the first branch in Mitcham, south London and says that his company’s initial expansion was largely coincidental.

Beforehand, he had been working 32

at Nando’s, saving up some money to consider a business or franchise opportunity of his own, such as a Subway, but in the end he came up with what he now describes as being “Subway in style, but pizza.”

“Our pizzas went down very well with our customers right from the start,” says Mario Aleppo. “Within a few weeks one of my regulars asked if he could become a franchisee and within six months he’d opened a branch in Streatham.

“Not long after that, we opened our own second branch in Thornton Heath. From then on, we attracted other franchisees through word of mouth. It started with a new franchise opening every six months. A year later it was every three months, then one a month and now it’s roughly one a week.

“During the second half of last year, despite all the challenges brought about by the coronavirus pandemic, we opened 20 new branches in 20 weeks.”

There are now branches from south London all the way to Scotland, they report, and eventually Mario Aleppo says that he would like to see several Fireaways

in every city in the UK. He also believes that the global growth potential for Fireaway is unlimited.

“We’re taking this very seriously,” he adds. “So much so that I have appointed my two younger brothers to spearhead our efforts, with Luca managing our German operation and Fabio overseeing The Netherlands.”

Fireaway’s soar away success is perhaps more remarkable considering Mario Aleppo left school at 16 and drifted in and out of jobs and college courses for nearly 10 years before opening Fireaway.

“Initially, I thought of opening a Subway franchise but I changed my mind and decided to do my own thing,” he says.

“However, I was impressed by Subway’s methods and incorporated some of them into Fireaway.

“It means that pizza lovers can choose from four different bases, four different cheeses, four meats and 20 toppings. And the price doesn’t alter regardless of which combination is chosen.

“I also realised that customers don’t want to hang around to wait for an order so I installed super-hot ovens which can cook a pizza in less than three minutes.

“But perhaps the biggest advantage I have is that I personally went to Italy and negotiated with farmers near Naples and flour mills near Milan.

“These agreements ensure they send me the freshest tomatoes and flour specially made to my specifications on a daily basis.

May 2021

Become a Fireaway Pizza franchisee FIREAWAY ARE OPENING A NEW STORE EVERY WEEK

We are always on the lookout for those who are keen on our franchise opportunity and want to be part of the success story and help us spread the fire.

✰✰✰ We provide regular training, support and advice to our team and have a team of designers and builders on hand.

✰✰✰ The average price to kit out a 500 sqf shop is roughly £85k excluding VAT, however, some of the equipment is available on a lease to reduce the upfront costs.

✰✰✰ We do not charge a commission on store sales

✰✰✰ We use authentic Italian products to create our pizzas

Want to know more information on our franchise offering? e: Mario@fireaway.co.uk | w: www.fireaway.co.uk | t: 07908 155564

FRANCHISING “We also like to innovate and have introduced the Nutella Pizza, which is unique to Fireaway, along with the full range of gluten-free and vegan options to ensure there is something for everyone.”

The Fireaway business opportunity is appealing to operators who already have experience of the food business, but others are coming from more diverse backgrounds such as IT, or if they have money to invest in a new venture, the company have found.

With some of the well established franchise brands requiring an investment in the region of a £250k, a Fireaway franchise comes in at around £100k per shop, potentially making it a lot more attainable for would-be, or first time, pizza franchise operators.

However, Mario Aleppo says that they are looking for switched on, savvy, and business-minded people who are prepared to make the most of the brand (which centres around an artisanal style of pizza that is competitively priced when compared to some of its rivals) and the opportunity it offers. And as a sign of their ongoing and future commitment, most recently they have just opened a dedicated training centre, based in Milton Keynes.

RAPID GROWTH Fat Pizza are another franchised pizza business taking on some of the well established big names in the sector, and also opening at “the rate of more than one a week for the foreseeable future,” according to Sunny Cchina.

“We aim to be at or around 100 by the end of the year after having started from four stores at the start of lockdown 2020.

By this time next year, we will probably be the fourth biggest pizza delivery chain in the UK behind Domino’s, Pizza Hut and Papa John’s, and will likely be international,” adds Sunny Cchina.

There are many reasons for the high growth and rapid opening, feel the company, not least their popular, delivered pizza that features a secret dough recipe.

“Our franchisees are breaking even usually within a few weeks and 75% are looking to open more stores within two months of opening their first!” Sunny Cchina reveals.

34

“We have centralised marketing managed in-house, as well as centralised order taking, combined with industry leading technology. In addition, we offer an effective system for training new franchisees and monitoring, as well as in-house review system that means that we know there is an issue in a franchised store before they do!

“Our monitoring system means that every pizza leaving a Fat Pizza store can be viewed centrally, and flexible locations means franchisees are bringing their locations to us - we were doing dark kitchens before they became cool! As a result, we have opened in a basement, the first floor of a Wimpy, as an addition to an Indian takeaway, at a 200-seater restaurant and in industrial kitchens, as well as in the traditional takeaway/delivery concept.

“In terms of franchising, we do things a little differently. We do not take a head lease, but we focus on a partnership. Our franchisees will stay with us as long as we send them sales, and we will stay with them as long as they follow our operations principles (almost a subscription-based system).”

BUSY SUMMER AHEAD Papa John’s reports that it is set for a busy summer after the new opening of its latest, brand-new store in the market town of Boston, Lincolnshire.

Managed by franchisee Sukhbir Gill, who runs several other Papa John’s in the

region - including one on Fantasy Island Resort, Skegness - the new Boston store will employ up to 20 locally recruited staff.

“Boston is a busy coastal town and a good tourist area offering good scope and added opportunities for our customers to enjoy their favourite pizza!” says Sukhbir Gill.

“It’s close to our Skegness Fantasy Island store and so joint marketing campaigns are certainly on the menu.

Because of the proximity of the two outlets, we have also been able to train and give new staff valuable in-store experience before launch.

“I run multiple Papa John’s and the great product plus the proven business model, backed by a strong leadership team ensures it works. Our customers can benefit from the fresh, seasonal ideas and product innovations – such as our hugely popular vegan range – which means there is always a choice for everyone to enjoy.

“Papa John’s also helped us with a special incentive scheme for new openings. A contribution towards equipment and marketing for the launch was really helpful and will ensure we are ready to deliver for the busy, fun-filled summer ahead!”

In recent times, Papa John’s has also teamed up with Staffordshire-based pub the Saracen’s Head, to serve up pizza and a pint. As of 12 April 2021, pub-goers returning to frequent the popular public house in the vibrant village of Weston, can enjoy Papa John’s pizza made with only the freshest, finest ingredients for the first time, served up with their favourite beverage inside, or in the pub’s extensive beer garden.

Lucy Dell, general manager, Saracen’s Head says: “DHG managing director, Martin Hirst, acquired the pub five years ago and since then we’ve invested heavily in refurbishment, including a substantial new extension plus an open sided marquee. Our partnership with Papa John’s is the next step designed to enhance our proposition as we gear-up to welcome the return of customers this spring and summer.

“Papa John’s pizza is available for both collection and delivery orders. For those who are looking to enjoy our safe, socially May 2021

“

There are many reasons to own a Fat Pizza but my biggest one is that I do not want to have to compete with one in my area!

” NOW - FRANCHISEE, THE FAT PIZZA -

WHY CHOOSE US?

1. Pioneering use of technology to automate and receive feedback from all operations within the store

75 stores by end 2021

FRANCHISING

2. Weekly store sales up to £30k 3. Call Centre systems enable simplified processes within each store 4. Pure Digital marketing (we haven’t printed a menu in years!)

5. Its not just pizza - Milkshakes, Gourmet Burgers, Gelato Ice Cream all to make us the one stop takeaway

6. A focus on the environment and sustainability in everything that we do 7. We Can...

• Open a Delivery Only Kitchen • Open a New Traditional Takeaway

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Email: franchise@thefatpizza.co.uk

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Contact Andrew Emery | 01291 636344 | andrew@papa.org.uk

www.papa.org.uk 35

FRANCHISING distanced facilities, including our huge family beer garden and meet our resident herd of ten lamas, there is also now the chance to enjoy Papa John’s pizza with a pint at the same time!

“Aligning with a global brand like Papa John’s which is known throughout the world for its high quality pizza, means we can complement our existing menu with more fresh food and fun!”

Justin Gilbert, director of business development Papa John’s UK added: “With pubs re-opening, Papa John’s at the Saracen’s Head is a great example of how we can help drive profitable growth for selected establishments right at the heart of the community. By flexing our franchise offering we can provide the global support and marketing of our brand to suitable pubs to help them drive traffic and differentiate from the

competition. They can now reap the rewards of our high-quality ingredients, processes and products with a low cost of entry to benefit their existing eat-in dining market.

“If there is no existing franchisee in a pub’s trade zone, there is also the opportunity to deliver to the local community opening up a new year-round revenue stream. Our team is dedicated to ensuring we can offer our pizza in more locations, so our valued customers can enjoy Papa John’s where and when they choose. It means everyone’s included in the Papa John’s experience and we welcome applications from other suitable venues who are looking at adding a quality branded dining experience for their customers.”

For those interested in running a franchise, Papa John’s says that it offers

incentives plus world-class support, comprehensive training and national marketing plus turnkey opening of new stores, the company supplying all the assistance needed to get your successful Papa John’s up and running.

The brand was originally founded in the USA in 1984 and there are now more than 450 stores across the UK and over 5,000 stores in more than 40 international markets and territories (www.papajohns. co.uk/franchise).

Cafe2U’s franchisees serve up record sales Coffee van franchise and mobile cafe provider, Cafe2U, reports that it has seen both a boost in recruitment with 14 new franchise partners joining the business in the last year and now record sales for its franchisees, all despite the challenges faced during the pandemic.

Cafe2U is the UK’s well known mobile coffee business and coffee van franchise provider with 90+ vans across the country, and was recently listed as the nation’s number one mobile coffee franchise and the fourth largest coffee brand in the UK. Every day, its growing network of mobile café vans provide thousands of happy customers in ‘nontraditional’ locations, such as office parks and community events with a welcome break.

When the first lockdown hit in March 2020, the company’s sales initially plummeted, however, their savvy entrepreneurs were able to keep their business ticking over by pivoting their business model to unlock new channels of trade.

Seeing their regular customers at office blocks disappear overnight, Cafe2U’s mobile coffee vans began servicing key workers through lockdown.

This saw high demand from NHS sites,

36

police, building sites and garages. Many of its franchisees also started branching out into supplying the demand for those having to work at home.

The success seen by Cafe2U’s franchisees has also been due in part to a number of emerging trends with coffee and mobile catering across the pandemic, including home workers now becoming ‘at home baristas’ and in turn meaning that consumers are demanding higher quality in all areas, from the grade of coffee beans to the craftsmanship of the overall drink. Home delivery has been a good business model, with customers valuing not just the coffee but the social interaction with their baristas, they add. At the same time, 2020 also saw a surge of independent coffee roasters now offering retail coffee subscriptions through the post catering to the more demanding consumer. In addition to this, convenience has still proven to be a growing factor in coffee drinkers’ habits - a trend Cafe2U had previously identified pre-pandemic.

As such, online ordering has been very popular and Cafe2U’s franchisees were able to smartly capitalise on this with the launch of the Cafe2U app (is functionality includes online ordering,

allowing customers to track their barista to the door and enjoy a safe and contactless experience). The app was rolled out in 2020, a move that some may have seen as risky in the initial lockdown uncertainty, but one which has ultimately paid off for Cafe2U franchisees.

Martyn Ward, CEO at Cafe2U said: “The lasting legacy of the impact the coronavirus has had on the coffee-to-go industry will be positive for consumers and small coffee companies alike with superior quality and growing demand for convenience.

“This year Cafe2U will continue to push its franchise recruitment and is aiming to grow on the success of 2020 and make 2021 even better. Hopefully this will also set a positive example for others that businesses can still survive and flourish in these unprecedented times.”

May 2021

NEW MEMBERS

La Cimbali is the world’s largest manufacturer of professional coffee machines and the pioneer of coffee culture around the globe with a 100year brand heritage to its credit. It has never been more important for operators to partner with an equipment manufacturer that can help deliver the standard of beverages that consumers are routinely expecting to see when out of home.

“It seems that we’ve become a nation of home baristas through lockdown,” says Daniel Clarke, managing director, La Cimbali UK. “The upside of enjoying an improved coffee experience at home is that consumers are becoming even more discerning when enjoying coffee out and about. Expectations are high, both in terms of the range of drinks on offer and the quality of the beverage being consumed.”

Expert advice Coffee can turn a great profit if managed correctly and a key success factor is the choice of machine. A traditional machine makes a great focal point but if it is a busy city centre location with peaks in demand then a bean to cup machine might be a better solution. To avoid costly mistakes, we guide clients through the decisionmaking process, so they settle on the right type of machine for their business.

Award winning product range Cimbali’s multi award winning product range extends from the entry level, super compact M26 suite of traditional espresso machines to the top the range, feature rich, M100 Attiva, which meets the exacting standards of the UK Barista Championships.

In terms of bean to cup machines, La Cimbali offers the S Series automatic range of 4 machines which can be www.papa.org.uk

operated in barista assisted or selfserve mode and capable of producing anything from 150 cups of coffee a day at entry level (the new S15) to 600 cups for the flagship S60.

Fail safe, patented technologies, for example, SmartBoiler which manages boiler performance; milk preparation systems such as TurboSteam Milk4 which ensures perfectly textured milk or Bluetooth powered PGS, which optimises the coffee grind, all help drive consistency into the brewing process, minimising any margin of error. This ensures even inexperienced staff deliver exceptional quality across the menu, at speed and to a consistent standard.

Supporting customers Whether the customer is running a large multi-site operation or a local, independent coffee shop, Cimbali works with the client to identify any potential problems that may be associated with the site. “A mobile or outdoor venue will have a completely different set of challenges to a city centre bar and it’s important we understand those so we can minimise downtime and support the business in the most efficient and cost-effective way,” adds Daniel Clarke.

“From the initial enquiry right through to the after sales care, which includes service and maintenance contacts and 24/7 technical back up, we can provide expert guidance and support exactly when the customer needs it.”

The La Cimbali experience starts with a discussion to identify which solution is right for the business which is a critical factor in delivering coffee quality. To book a consultation, please call the service team on 020 8238 7100, or email service@cimbali.co.uk, www.cimbali.co.uk

Qualitops® BRC[AA] grade manufacturing site based in Kings Lynn UK is now established as one of the leading brands in the pizza market offering a full range of and one stop shop for high quality pizza toppings and offer a great choice, value and quality.

We offer Continental meats, flavoured chicken, PGI authentic Spanish and Italian meats, German continental meats, frankfurters and bratwurst as well as British cooked bacon.

Tel: (01553) 772522 Email: sales@qualitops.co.uk https://www.linkedin.com/ company/qualitops-uk-limited 37

NEW MEMBERS

Ingredient Solutions Ltd You might not have heard of Ingredient Solutions Ltd, but in nine out of 10 supermarkets across the UK and Ireland, and many more throughout Europe, you’ll find sandwiches, snacks, ready meals and pizzas containing its high quality cheese and dairy ingredients.

The company is based in Boherbue, County Cork, the heart of Ireland’s cheese-producing region, and covers all the aspects of cheese that its foodmanufacturing clients might require - from consultancy, product design and development to full service production.

“I was a director and a member of the team that built Dairyborn Foods in the UK and knew I had the experience and skills needed to found my own company,” says managing director, Ian Galletly. “My wife wanted to move back to her native Ireland so I started Ingredient Solutions Ltd in 2000 with just five people and a plan to become the market leader. I had a very clear idea of the company I wanted to run,

offering the best quality and servicing every section of the food market in the most professional way, while providing the best personal service.”

Between them, Galletly’s team has over a century of combined experience in helping bring profitable products to market.

“Some of my suppliers have been with me since day one and including my previous experience I have working relationships stretching back 35 years,” adds Ian Galletly. “I have staff who’ve been with me since the beginning and building such lasting relationships has played a large part in our success. Whether clients phone our customer-service department, technical support or new product development team, they always get to speak to someone. That very personal connection means that any problems can be sorted immediately.

“We have a good reputation out in the service market, we’re a smaller leaner

company that is flexible, and crucially we deliver the goods on time, and we build relations with suppliers and clients for the long-haul. And being BRC-accredited means quality is always assured from Ingredient Solutions. We believe we’re very well positioned in the market as we head into the future.”

Now employing 75 staff, with an annual turnover of £45 million and exporting to more than 30 countries including the Bahamas, the Middle East and Hong Kong, Ingredient Solutions still has big plans.

Ingredient Solutions Ltd Tel: +353 29 76981 Email: sales@ingredientsolutions.net www.ingredientsolutionsltd.com

NEW PRODUCT

Getting into the practice of burning the right wood British wood fuel specialist and supplier, Logs Direct, is warning British homeowners and businesses not to give in to the temptation to burn the wrong wood, just because they feel nothing else is available following UK lockdown.

The wood expert is reminding wood stove and wood fired restaurateurs that it always has the right wood available for order and delivery and that shopping at www.logsdirect.co.uk is the start of a process that will get wood from its UK wood yard, to their front door, in no time at all. Even under Covid-19 restrictions, it can turn deliveries around quickly.

Many wood buyers do not realise it will be illegal to buy and sell wood, under a volume of 2m3 from May 1, from any seller at all, unless it is certified as being ready to burn and carries a distinct Ready to Burn logo. This is part of a legal crackdown on the pollutants which are borne in the emissions of wet wood, which is not fit to burn, and which creates a tar-filled combustion process.

‘Ready to Burn’ accredited wood has been certified as being safe to burn and will be a major weapon in the war on emissions 38

currently being waged in various cities and parts of the UK. Burning this type of kiln-dried wood, as produced by Logs Direct for very many years, will also keep the appliance’s flue free from tar deposits and avoid the possibility of invalidating a warranty or creating a situation that can lead to fire.

Keeping the health of others in mind is something the pandemic should have taught us to do as a matter of course. With DEFRA regulations and Smoke Control Areas already in place across the UK, we need to also remember that legal fines could penalise and remind us of that duty. The message is that only ready to burn wood will do (call 01524 812476 or visit www.logsdirect.co.uk).

May 2021

OPINION

Managing your risk when

re-opening The COVID-19 pandemic is the biggest threat the hospitality industry has faced in a generation, and the recent third lockdown across the UK and Ireland has meant that for thousands of hospitality businesses adapting, planning and preparing have never been more crucial, says Mark Flanagan (pictured), CEO of Shield Safety Group and chairman of the UK Safe to Trade Scheme (a UK-wide, independently-verified, COVID-19 safety standard for businesses, that supports them in putting robust and compliant Covid safety practices, in place).

STEP BY STEP The re-opening of the hospitality sector is underway, with lockdown restrictions having started to lift on outdoor hospitality as of the 12 April in England and 26 April in Scotland, with a review of hospitality restrictions having taken place in Wales and a date for Northern Ireland due to be set.

Indoor hospitality is set to open from 17 May in England and Scotland at the earliest.

Preparing your restaurant business to start trading again needs to be done in a robust, safe manner, as it comes with a set of challenges that shouldn’t be underestimated. Ensuring and demonstrating your restaurant is compliant with government guidance will be just as important coming out of this lockdown as it has the previous two, as according to a recent consumer report, many consumers will still be extremely safety minded, even as restrictions are lifted.

Research by We Are Social monitored social media sentiment about the COVID19 pandemic across 14 markets, including the UK, and found that while consumers will want to be as sociable as they can be in 2021, they will want know that they www.papa.org.uk

are doing this within current restrictions.

Meaning that upon re-opening, the emphasis restaurant businesses put on safety should not only be about compliance but also about customer reassurance.

This means a busy road ahead for many restaurant businesses, as they look to familiarise themselves with the new postlockdown rules and ascertain what their operations need to look like in order to stay within the guidance. And, while from the outside re-opening a site may seem simple, there are many safety requirements required to ensure that your business complies, especially as the guidance from all governments puts the onus on a business to reduce its Covid risk to the lowest reasonably practicable level by taking preventative measures.

Making sure that your restaurant business re-opens in accordance with government guidance is essential to securing the safety of both your people and your customers, as well as maintaining healthy revenues. In some cases, businesses and venues that breach the regulations may be subject to fixed penalties of £1,000 or a fine in court of up to £10,000 (https:// www.gov.uk/government/publications/ further-businesses-and-premises-to-close/ closing-certain-businesses-and-venues-inengland#compliance-and-enforcement).

RISK ASSESSMENT A restaurant’s safety starting point should always be a review of an operation’s risk assessment. You will need to review products and services, re-evaluate property and equipment and consider staff capabilities and needs before opening your doors. You will need to consider how products and services differ to the previous offer, recognise any changes in customer behaviour and identify any new business limitations. The safety of products in the business will need assessing, and the property and equipment will need to be ready to go. Processes will also need

implementing to manage all human interactions within the venue.

Another key area for consideration is staffing. During the period of closure there may have been management changes that could impact the licence and need to be addressed, with actions taken to make sure other licensing requirements are met. Team members will need consulting about their return to work and plans put in place to support this. By involving staff in the initial risk assessment, you can also ensure that they understand its results and outputs, while also having fulfilled your legal obligations to share the results with them.

Training will be key to this.

Following government guidance can help reduce the spread of coronavirus and improve the likelihood of your restaurant remaining open. However, in the rush to comply with government guidance on Covid, businesses shouldn’t forget their legal Food Safety, Fire Safety and Health and Safety obligations.

As you set about making changes, these requirements should be front of mind, running parallel with your Covid-safety measures. In missing these elements, a business that complies with Covid guidance could be temporarily closed, or fined because it doesn’t comply with other regulations. And, while there’s a lot to consider, getting the best advice, taking the right steps and putting the correct measures in place, you can safeguard your business, ensuring it stays compliant and ultimately continues to trade.

To help restaurants to comply with the latest set of lockdown regulations, Shield Safety Group has launched a free Re-opening Guide for Hospitality Businesses, which outlines the necessary actions restaurants need to be taking to ensure that they protect the safety of their people and their customers by running a Covid-compliant operation (you can download the guide at https://try.shieldsafety. co.uk/guide-to-reopening).

39

HELP US TO

HELP YOU

The Pizza Pasta & Italian Food Association aims to ensure the best market conditions for our industry. From lobbying government to its organisation of the prestigious Pizza Pasta & Italian Food Awards, we aim to provide the best environment for you to trade in plus a wide range of benefits.

Facing the staffing challenge – Our business needs good people. We are lobbying to ensure Brexit does not lead to the door shutting on the people we need to keep going.

Reducing Energy and Telecoms costs – Our specialist advisor will shop around to get you the very best deals – and it’s free!

Insurance with Free Membership – Our specialist insurers offer really keen prices for shop and business insurance – and independent retailers can get free membership if they use them.

KPMG Accounting offer – Members can take advantage of a three months free accounting offer from leading accountants KPMG. Training – Our discounted on-line hygiene training is focused and saves you money and time.

Assured Guidance – Members following our Assured Advice are protected from enforcement challenges.

Free Advice – From legal to technical advice, our members have free access to experts.

Buying ingredients or equipment from abroad? Our agreement with Cornhill offers exceptionally keen exchange rates.

Business rates and financial help – We have teamed up with a specialist business finance consultancy who provide members advice on everything from business rates to raising finance.

Cutting Fuel bills – Members can enjoy savings of up to 5p per litre on diesel & petrol, and up to 10p per litre at motorway pumps, with a free no-obligation fuel card.

London hotel discounts – Save money when staying in London using the unique Association booking code with Grange Hotels.

It all comes with membership Plus you get free password access to

our online magazine and guidance

HELP US TO

Visit www.papa.org.uk

JOINING TODAY

01291 636348

HELP YOU BY

Or Call Sandra on

index of products BEVERAGES

DOUGH & PIZZA

Beer

EQUIPMENT

Carnevale Ltd.

Pizza Accessories

Coffee Carnevale Ltd.

Pizza Plus Foodservice

KITCHEN & SERVING EQUIPMENT

Bakery Ovens Chefsrange Chargrills

OILS & VINEGARS

PIZZA TOPPINGS

SOUPS, SAUCES,

Olive Oil

Fish

STOCKS & DRESSINGS

GCL Food Ingredients.

Carnevale Ltd.

Garlic Spreads & Mixes

Leathams PLC

Fruit & Vegetables

Pizza Making Systems &

Chefsrange

Lupa Foods

Equipment

Displays

PASTA, POLENTA,

Soft Drinks

Chefsrange

Chefsrange

GNOCCHI & RICE

Carnevale Ltd.

Cooktek (MCS Technical

Drinks Systems

Pasta (Dry)

Wine, Spirits & Liqueurs

Products)

Mineral Water Carnevale Ltd.

Continental Quattro Stagioni Ltd. Carnevale Ltd. BREAD, CAKES & DESSERTS

Jestic Pizza Ovens Chefsrange Jestic Pizza Plus Foodservice FISH & SEAFOOD Other Fish & Seafood

CHEESE, DAIRY & EGGS Cheese 999 Pizza Toppings (UK) Ltd.

La Cimbali UK Fryers

Leathams PLC

Carnevale Ltd. Continental Quattro

Stateside Foods Ltd.

Chefsrange

Lupa Foods

Cooktek (MCS Technical

READY MEALS

Pasta (Fresh)

Italian

GCL Food Ingredients.

Conveni

Induction Cooking &

PIZZA DOUGH, BASES

READY PREPARED

Holding

& CRUSTS

Prepared Pasta Meals

Jestic Holding Ovens Jestic

Concentrates

Products) Preparation Counters

Dough Balls Pan' Artisan

Allied Mills

Chefsrange

Pan' Artisan

Futura Foods UK Ltd.

Carnevale Ltd.

MEAT Bacon Dawn Farm Foods Ltd.

Carnevale Ltd.

Leathams PLC

Stateside Foods Ltd.

Whitworth Bros. Limited

Beef

Eggs

Icings

Leathams PLC

Futura Foods UK Ltd.

Allied Mills

Leathams PLC

Improvers

Chicken & Other Poultry

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: PIZZA DELIVERY OPERATORS

Foods Ltd.

FROZEN PIZZA MANUFACTURER

Leathams PLC Stateside Foods Ltd. Italian Meat & Sausages GCL Food Ingredients.

Lupa Foods Pancetta

Vacancy

CHILLED PIZZA MANUFACTURER Stateside (Ian Kent ± substitute Phil Goodall)

Leathams PLC

Danish Crown

PASTA MANUFACTURER/ DISTRIBUTOR

Stateside Foods Ltd.

Qualitops (UK) Ltd

Vacancy

Online Ordering Solutions

FRUIT & VEGETABLES

Just-Eat.co.uk Ltd.

Chargrilled Vegetables

Heated Pizza Delivery

Leathams PLC

Stateside Foods Ltd.

Chain Chain ± Papa John (David Scott)) Independent Geoff Parsons, Basilico

Booker Wholesale

PACKAGING

Pizza Plus Foodservice

Stateside Foods Ltd.

FORMER CHAIR

SOLUTIONS

Carnevale Ltd.

Pepperoni

SUPERMARKETS

Carnevale Ltd.

Chilled - Vacancy Frozen - Vacancy

Danish Crown Dawn Farm Foods Ltd.

Carnevale Ltd.

GCL Food Ingredients.

Olives

Qualitops (UK) Ltd

Leathams PLC

Bag Systems

Lupa Foods

Cooktek (MCS Technical

INSURANCE

Products)

Insurance Protector Group

Sun-Dried Tomatoes Carnevale Ltd.

Freiberger (Richard Harrow)

Stagioni Ltd.

Leathams PLC

Freiberger UK Ltd.

Dawn Farm Foods Ltd.

Continental Quattro

SunBlush© Tomatoes

Pizza Plus Foodservice

Carnevale Ltd.

Allied Mills

Lupa Foods

CHAIRMAN

Parmesan

DELIVERY &

Prepared Pizza (Frozen)

Passata

Keith Griffiths, Yum

Dawn Farm Foods Ltd.

COMPUTING

Stateside Foods Ltd.

Lupa Foods

Ham

FOOD WHOLESALERS

GCL Food Ingredients.

Conveni

Canned Tomatoes

Leathams PLC

Glanbia Cheese Ltd.

Futura Foods UK Ltd.

Prepared Pizza (Chilled)

Premixes (Bread & Cakes)

Conveni TOMATOES

Freiberger UK Ltd.

Allied Mills

GCL Food Ingredients.

Eurilait Ltd.

Soups

Makfa JSC

Eurilait Ltd.

Futura Foods UK Ltd.

Leathams PLC

Pizza Plus Foodservice

Pizza Bases & Crusts

Eurilait Ltd.

GCL Food Ingredients

Stateside Foods Ltd.

Refrigeration

Dairy Partners Ltd.

Conveni

Qualitops (UK) Ltd

Chefsrange

Carnevale Ltd.

eDawn Farm Foods

Leathams PLC

Durum Semolina

Mozzarella

Pizza Sauces

Griddles

Dairy Partners Ltd.

Ornua Ingredients Europe

Danish Crown

Lupa Foods

Cooktek (MCS Technical

Allied Mills

Leathams PLC

Carnevale Ltd.

Pizza Plus Foodservice

Pizza Plus Foodservice

Lupa Foods

Pasta Sauces

GCL Food Ingredients.

Allied Mills

Leathams PLC

999 Pizza Toppings (UK) Ltd.

Jestic

FLOUR & BAKERY

Flour

Stateside Foods Ltd.

Meat

Chefsrange

Carnevale Ltd.

Glanbia Cheese Ltd.

Riva Foods

Stagioni Ltd.

Products)

Garlic Bread Riva Foods

Carnevale Ltd.

Carnevale Ltd.

Salami Carnevale Ltd. Danish Crown Dawn Farm Foods Ltd. Qualitops (UK) Ltd

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 American Pan UK | Pan Glo UK 6-8 Seddon Place, Stanley Industrial Estate, Skelmersdale WN8 8EB, United Kingdom Contact: Mark Picconi mpicconi@americanpan.com Tel: +44 (0)1695 50500 www.americanpan.com

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

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

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

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

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

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

La Cimbali UK Ltd Centennial Park, 280 Centennial Avenue, Elstree, Borehamwood WD6 3ST Contact: Daniel.Clarke Tel: 020 8238 7100/07967 183494 daniel.clarke@cimbali.co.uk

index registered suppliers PAPA

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: Sales Tel: 0208 2362222 simon@lupafoods.com www.lupafoods.co.uk 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 Nutritics 22c Town Centre Mall Main Street, Swords Co Dublin, Ireland Tel: 020 3769 5265 Email: info@nutritics.com www.nutritics.com

Ornua Ingredients Europe Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Alan Mackie Tel: 01531 631300 alan.mackie@ornua.com www.ornuaingredients.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/

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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

A

Tel: 0161 702 8447

email: sales@pizza-toppings.co.uk

Qualitops (UK) Ltd Simon Scotland Road, Kings Lynn Norfolk, PE30 4JF Contact: Lea Hall Phone: 01553 772 522 E-mail: sales@qualitops.co.uk Web: www.qualitops.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 Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Gayle Hunter Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk