Issue 178 February 2017
& Italian food magazine www.keck-pasta.com
Fine-Dining Quality for Restaurant Chains
FULLY COOKED FROZEN PASTA AND NOODLES
- Mad e fro m Fr - Rea es h D dy to ough e at in - Cho 30 s e os c of Pa e from 10 sta Sh 0‘s apes - Por tion Packs – Opt or Bu ional lk Whole or G luten w - Free heat
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Opinions expressed in Pizza, Pasta & Italian Food magazine are those of the contributors and not necessarily those of J&M Group, Pizza, Pasta & Italian Food magazine or The Pizza & Pasta Association. No responsibility is accepted for the opinions of contributors. Pizza, Pasta & Italian Food is published by J&M group Ltd. and supports The Pizza, Pasta & Italian Food Association. It is circulated to managers, executives, buyers, retailers and traders in the pizza and pasta business. © J&M Group Ltd. 2017
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This month, the Casual Dining Show (22-23 February 2017, www. casualdiningshow.co.uk) takes place at the Business Design Centre – turn to page 20 for a preview of what to look out for. This issue’s features cover franchising (including Veeno’s recent announcement that they are looking for franchisees), pizza toppings and some sage advice from those in the know for those about to start out in the food business. We also come up to date with all the news from PAPA and look ahead to the awards to be held later this year. CLARE BENFIELD EDITOR clare@jandmgroup.co.uk
Contents NEWS 4 5 6 8
Neapolitan pizza not affected by new rules on acrylamide levels. Successful debut leads to bigger venue for EPPS 2017. Polselli showcase flour expertise at SIGEP. Francesco Mazzei to launch Radici.
PAPA
42 Brand new – candid thoughts and advice to those starting out in the food business.
ARTICLES 56 Why use a design consultant? - the design handiwork behind successful brands. 58 On the spot with Arnauld Kaziewicz - Donatantonio’s development chef.
13 PAPA Awards 16 Brexit - an open letter to David Davis MP. 18 PAPA AGM 19 PAPA Chairman’s Report 2017
PROFILES
PREVIEW
REGULARS
20 Casual Dining 2017
60 From good to great – Jodie Roberts (restaurant general manager, Pizza Hut, Meadowhall, Sheffield). 63 New products. 62 Pizza My World – Jay Emery of the Bushman Wood Fired Ovens. 65 Index of PAPA registered suppliers..
FEATURES 24 Tips on toppings – wider choice and creative opportunities. 38 Franchising – Papa John’s and Veeno.
34 50 52 54
Pizza Toscana Pizza Time Hai Cenato Just Opened
February 2017
NEWS
Casual Dining’s impressive speaker line-up Casual Dining 2017 (22 and 23 February 2017, www.casualdiningshow.co.uk) will feature 18 free business seminars – including exclusive keynotes, interviews, and market updates – across its two days. Previously announced sessions include Bob Ivell (non-exec chairman, Mitchells & Butlers) in conversation with Paul Charity (MD of Propel) and Kate Nicholls (chief executive, ALMR) talking on the topic of ‘Brexit & four other bumps to prepare for’. Graeme Loudon (commercial director, CGA Strategy) will address ‘Making a splash – the growing importance of drinks’ and Peter Backman (MD, Horizons), ‘Delivery – the big disruptor’. Simon Stenning (executive director, MCA) will focus on a ‘Casual dining market overview’ and David Pellow (area VP – Europe, Hard Rock International) will outline ‘Hard Rock Cafe – our place in the modern UK market’. Karen Forrester (CEO, TGI Friday’s UK) will talk about ‘Crossing the line for growth’ and Neil Rankin (owner of Temper) will be in conversation with Peter Martin (VP of CGA Peach). For a show preview, turn to page 20.
Neapolitan pizza not affected by new rules on acrylamide levels In the wake of new EU rules governing acrylamide levels in food, major concern has been expressed recently in connection with foodstuffs such as toast, roast potatoes and pizza being cooked at a high temperature and potentially leading to the production of acrylamide. However, it is now felt that places serving Neapolitan pizza in particular – invariably cooked with some inherent charring - will not now be affected by these new rules, thereby not impacting upon this iconic product’s traditional characteristics. In January, the Food Standards Agency (FSA) announced that restaurants would soon be required to build measures to control the build-up of acrylamide – claimed to be a potentially cancer-causing chemical compound that can form in some foods when they are cooked at high temperatures – into their food safety procedures so as to be able to comply with EU rules. The FSA says that it is currently working on creating guidelines for restaurants to help prevent them from serving excessively brown foods, but products that are traditionally cooked with some charring - including Neapolitan pizza - will be exempt, it is now understood. A traditionally made Neapolitan pizza is, of course, characterised by some light charring – or ‘leopard spots’ - on its cornicione (the crust of the pizza), with the Associazione Verace Pizza Napoletana stipulating in its preparation guidelines that authentic Neapolitan pizza be cooked in a 485 degree wood fired oven (in which case, some charring is highly likely).
Acrylamide forms due to a chemical reaction between certain sugars and an amino acid (asparagine) found in food. Studies in mice have shown that high levels of acrylamide can cause cancer, although studies in humans have proved inconclusive (some experts believe the compound has the potential to also cause cancer, although not everyone in the scientific community is convinced). The Food Standards Agency has recently launched a campaign to ‘Go for Gold’, helping people understand how to minimise exposure to this possible carcinogen when cooking at home and having teamed up with Olympic gold medallist and mother of four, Denise Lewis, to empower people to make small changes to how they cook, to help minimise acrylamide consumption in the home. “As Britain negotiates its exit from the EU the FSA will review its position on food safety legislation,” an FSA spokesman told Big Hospitality recently. “In parallel to the rules being discussed at EU level, we have been working with the industry to ensure that best practice is being followed and that acrylamide levels are as low as reasonably achievable and would continue to do so.” As a result, the FSA and the British Hospitality Association (BHA) are now believed to be drafting guidance for the local authority inspectors, and seeking to clarify expectations for foods such as pizza. Ultimately, however, industry observers feel that restaurants will need to include acrylamide management as part of their normal HACCP or food safety management systems, just as they already do for other potential food safety risks.
Lifetime Achievement Award for Mulmar The two dynamic and inspirational directors of Mulmar - Enzo Frangiamore and Agostino Luggeri – were presented with a Lifetime Achievement Award at the recent European Coffee Awards held in conjunction with the annual symposium which took place in Budapest towards the end of last year. Now in its tenth year, the 4
European Coffee Symposium has become a high profile event for top executives from across the coffee shop, food-to-go and food service landscape and the European Coffee Awards recognise outstanding achievements within the sector Founded in 1989, Mulmar have built a strong reputation in the food service industry based upon knowledge and experience in the
coffee market, and in the gourmet coffee sector. They have become a market leader in the supply, installation, maintenance and service of espresso coffee machines and bean grinders, and report that they are proud to be the UK importer for some of the largest and most innovative espresso coffee machine and food service manufacturers in the world.
Mulmar’s Enzo Frangiamore (right) and Agostino Luggeri (left).
February 2017
NEWS
Successful debut leads to bigger venue for EPPS 2017 The leading European event for pizza and pasta industries reported a successful debut in November 2016 with the inaugural B2B trade show event seeing in excess of 3400 visitors, buyers and exhibitors from all over Europe make their way around the floor of London’s Olympia Central to visit over 90 stands hosting 100 companies and over 500 of the pizza and pasta industries’ leading brands. The 2017 European Pizza and Pasta Show (EPPS, www. pizzapastashow.com) is growing rapidly and is expected to exceed 8000 square metres at the new, bigger venue of London’s Olympia National Hall. Organised by IPR Events, in association with
PAPA (Pizza, Pasta and Italian Food Association), EPPS 2017 is planned for 15 and 16 November 2017, and has already sold 50% of the available space, becoming the fastest growing food event in Europe. Sponsored by Kiren Foods, Jestic, GI Metal and L’Aquila, as in 2016 the event will once again host three major culinary competitions - the European Pizza Championship in partnership
with Enrico Fama’s Pizza Senza Frontiere, and the UK finals of PAPA’s Pizza Chef and Pasta Chef of the Year Awards. The 2017 edition of the event will also include the Food and Beverage Law and IP Summit; a premier event supporting creative partnerships in the food and beverage industry that will stage over 30 seminars featuring 50 plus speakers who will discuss the best of industry’s innovation, its
great traditions and its irrefutable passion for perfection. In 2017 there will be a new addition to the show – the International Food Licensing and Franchising Centre (IFFC) - the largest licensing and franchising event exclusively dedicated to the food and hospitality brands and operators. Supported by PAPA, the BSA (British Sandwich Association) and the Café Society, IFFC will bring together key players in food franchising with ‘ready to buy’ entrepreneurs and leading industry investors, financial groups, commercial real estate operators and retail centres to create an exclusive trading platform for food and hospitality brand owners and operators.
CQS introduces new Sicilian pastries Continental Quattro Stagioni (CQS, www.continental-food. co.uk), supplier of a wide range of food and drink to multiple and independent restaurant groups, hotels, bars and clubs, fast food outlets and regional catering wholesalers has introduced seven tempting new Sicilian pastries to its range. Traditional Sicilian desserts are made for special occasions or to celebrate a religious feast, say CQS, with all pastries, cakes and cookies associated with traditions going back a long time ago with links to religious rituals, superstitions and folklore. Their new range comprises Aragostine (an Italian flaky pastry in the shape of a lobster tail dusted with icing and available with the new fillings of zabaglione cream or run flavoured cream), Barchette (boat shaped shortbread pastry now available with a lemon or apricot cream filling), Fichi Ripieni (almond biscuits filled with a fig
paste and covered with a layer of pistachio glaze), Ferratelle Gianduia (thin waffle cookie drizzled with chocolate sauce pictured) and Petit Fours Ciliegia Rossa (a curl of soft marzipan decorated with candied red cherry). “Italian food remains hugely popular in the UK, along with all things Italian in fact. With Mother’s Day and Easter just around the corner these delicious pastries make a welcome and innovative addition to an afternoon tea or can be enjoyed as a dessert with an after-dinner coffee,” says Sandro Bevilacqua, vice chairman of Continental Quattro Stagioni. All of CQS’s new pastries are available in in 1 x 1.5kg packs.
Campden BRI chosen to support industry network to fight food fraud Science and Technology Company Campden BRI has been chosen to provide technical and administrative support to the Food Industry Intelligence Network (FIIN), and will curate a database to collect anonymised (via Legal host) industry data on food authenticity testing. They will analyse the data producing regular reports for the FIIN members. Campden BRI will also be responsible for managing the FIIN membership and organising FIIN events. FIIN was established by industry technical leaders to share intelligence on food authenticity. FIIN currently has 21 members in the UK including major retailers, manufacturers and food service companies. “We are delighted to have Campden support FIIN. Their skills in managing the membership will allow us to
meet our ambition to grow the network and make it available to any company who wishes to participate. They will also work with FIIN to continue to enhance the reporting back to the members,” said Helen Sisson, group technical director, Greencore and co-chair of the Food Industry Intelligence Network (FIIN). Martin Hall, director of science, Campden BRI added: “Authenticity assurance remains one of the biggest challenges currently faced by the food and drink industry. FIIN is an important industry network and we are pleased to be able to support it and its members in proactively addressing the issue of food and drink fraud”. If you are interested in joining FIIN, contact FIIN@ campdenbri.co.uk
www.papa.org.uk 5
NEWS
Tesco and Booker to merge The boards of supermarket chain, Tesco PLC, and UK wholesalers, Booker Group plc, have announced that they have reached an agreement on the terms of a recommended share and cash merger with the aim of creating the UK’s leading food business. In a statement, Tesco said that they expect this merger to delight consumers with better availability of quality food at attractive prices across retail and eating out locations, serve better the faster growing ‘out of home’ food market, help independent retailers, caterers and small businesses by further improving choice, price and service, with enhanced digital and delivery service options, as well as present a broader market opportunity for their suppliers, with strong growth prospects and a clear opportunity to develop better own brand and fresh ranges. In addition, they stated the merger would also cut food waste and increase efficiency by creating a broader, multi-channel partner who can work with producers across their full agricultural crop, as well as create significant opportunities for synergies whilst retaining market-leading retail and wholesale expertise, and create attractive innovation opportunities to serve customers and consumers better in a rapidly evolving market place. “Tesco has made significant progress in turning around our UK retail business. This merger with Booker will further enhance Tesco’s growth prospects by creating the UK’s leading food business with combined expertise in retail, wholesale, supply chain and digital. Wherever food is prepared and eaten – ‘in home’ or ‘out of home’ – we will meet this opportunity with the widest choice and best service available,” said Dave Lewis, chief executive officer of Tesco, commenting on the announcement. Charles Wilson, chief executive officer of Booker added: “Booker is committed to
improving choice, prices and service for the independent retailers, caterers and small businesses that we are proud to serve. We believe that joining forces with Tesco offers the potential to bring major benefits to end consumers, our customers, suppliers, colleagues and shareholders.” “This is a significant transaction for the domestic supermarket industry. Yet, this is a deal which departs from Tesco’s traditional consumer-facing business and we question the impact this acquisition will have on food service operators and independent retailers (which are themselves competitors to Tesco), if, for example, prices go up under Tesco’s ownership,” said Jonathan Buxton, partner and head of consumer at Cavendish Corporate Finance. “By combining with Britain’s biggest food wholesaler, Tesco can expand the reach of its products via different distribution channels but in doing so could increase pressure on both its suppliers and the independent retail sector.” Neil Shah, director of research at investment research and advisory company, Edison Group, said: “With Booker onside, Tesco will have smart first mover advantage in tying up the food supply chain in the brave new world of online shopping, with Amazon the main disrupter and a pricing race to the bottom within the core grocery stores market catalysed by Lidl and Aldi, all of which makes shopper loyalty increasingly fickle. “Tesco CEO, Dave Lewis, is consciously talking how the deal would not change its retail store footprint ahead of competition regulator scrutiny but that is almost a double bluff as he will be careful to avoid talking food supply chain where control of the market including competitor retailers is what will make rivals concerned.” In 2016, the total OOH sales for the UK
Dave Lewis (left), chief executive offi cer of Tesco and Booker’s Charles Wilson. was £53.65 billion, of which on the go/food to go accounted for £19.06 billion, report researchers, the NPD Group. For 2017, NPD predict total OOH (out of home) sales of £55.54 billion, up 3.9% on 2016 and then a further 3.7% increase in 2018 to £57.60 billion (these figures assume a ‘soft Brexit’ environment). NPD’s ‘hard Brexit’ sales figures are £55.30 billion for 2017 (up 3.4% on 2016) and £57.17 billion for 2018 (also up 3.4% on 2017) with the NPD Group believing that foodservice operators will do well despite the challenges of lower consumer confidence, cost increases from wages, inflation, weaker sterling and growing business rents (their OOH sales forecasts estimates assume 3% inflation (2017 vs 2016) and 2% inflation (2018 vs 2017).
Polselli showcase flour expertise at SIGEP Polselli confirmed their place as a leader in research and development at the SIGEP exhibition which took place in Rimini, Italy between 21- 25 January 2017. During the exhibition, Polselli hosted many visitors, trade delegates, journalists, market experts and end users who came to see what the leading Italian miller had to offer, as well as discuss and 6
test various flours whether for bread, desserts or pizza. Many sweet and savoury offerings were presented using the entire Polselli range, from the traditional Neapolitan artisinal to the latest innovative products. From “Le Ricette” all the way to their new “Zero” line – a flour rich in fibre and mineral salts married to carefully selected Italian grains. The stand was unique at
the exhibition being graced by the Academy who lent their professional reputation and abilities via the presence of Giuseppe Marcuccilli, Stefano Porro, Maurizio Grimaldi, Gino Diana and even Marco Paladini. Polselli’s importance in the market place and their long standing reputation was also underlined by the presence of Francesco Cammarota and
Gennaro Luciano (of Antica Pizzeria Port’Alba) - two masters in the world of pizza who push the boundaries of craftsmanship. As Polselli’s marketing director affirmed: “to have the contribution of such an expert as Gennaro Luciano reinforces our history. A history that began many years ago which has lead to Polselli being the point of reference for all Neapolitan pizzaioli.” February 2017
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NEWS Lion processors issue warning against oversimplifying egg products Following a number of food safety issues linked to eggs produced in Europe, British Lion egg processors are warning retailers, food manufacturers and caterers that they are potentially putting themselves at risk by specifying non-UK egg products. The British Lion Code lays down specific processing standards and targets, and covers all systems of production, claiming that there are no equivalent food safety standards for processed egg outside the UK. Systems such as KAT, seen by some as a non-UK alternative to Lion, rely mainly on BRC “or equivalent” approval, do not define processing standards and do not cover all systems of production, point out British Lion. “There is a common misconception within the industry that non-UK processed egg can offer similar guarantees of food safety to those products produced under the British Lion mark. When you move away from the controls and guaranteed standards of the British Lion mark, the risk becomes greater. There is a common misconception that pasteurised egg is always safe - over the past few years that has proven not to be the case with non-UK products,” said Ian Jones, chairman of British Lion egg processors. “The government’s Advisory Committee on the Microbiological Safety of Food (ACMSF) has raised concerns about nonUK egg products, highlighting three separate cases involving salmonella in imported egg products, and noting that pasteurised egg can carry a food safety risk. The report confirmed that the risk from domestically produced egg products will be lower. “Specifying British Lion egg products is a simple way to be reassured that the egg has been produced to the highest standards of food safety.” For more information, contact the British Egg Information Service (www.egginfo.co.uk).
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Francesco Mazzei to launch Radici This April, the much-celebrated chef Francesco Mazzei (pictured) will open Radici, an authentic Italian trattoria, in Islington (the area of London he has made his home). Radici translates as ‘roots’, and will reflect the Calabrian cuisine of Francesco Mazzei’s heritage, as well as incorporating dishes from the southern Italian areas of Campania, Basilicata, Puglia, Sicily, and Sardinia. An ever-evolving menu will offer a carefully selected range of charcuterie and cheeses, as well as many of Francesco Mazzei’s favourite dishes from his homeland, such as umido di baccala (salt cod with potatoes, tomato sauce, onions, capers and black olives); ferrazzuoli (eggless pasta with southern Italian lamb, pork and beef ragu); and involtino di fegato (calf liver stuffed with pancetta, garlic and sage, served
with smoked potato mash – dish pictured). Furthermore, fresh pizzas and bread will be baked in a traditional wood fired oven in the heart of the trattoria, and in true Italian style, families will be able to enjoy a feasting menu every Sunday, it is planned. The kitchen will be run on a day-to-day basis by Antonio Mazzone, who has been Francesco Mazzei’s right-hand man for over a decade. “With Radici, I am so excited to bring the food of my childhood to my London home. I have lived in Islington for over 20 years, and I hope that this relaxed neighbourhood restaurant will soon become a part of the local community and a go-to venue for authentic southern Italian food in London,” said Francesco Mazzei, who will continue as chef patron of Sartoria.
Dedicated food and drink workshops at Packaging Innovations 2017 For the first time at Packaging Innovations, Label&Print and Empack 2017, Campden BRI, the UK’s largest independent food and drink research body, will be hosting a series of intimate and topical sessions in a dedicated ‘mini’ theatre for the food and drink industries. This programme of presentations will take place during the UK packaging event on 1 and 2 March 2017 at the NEC, Birmingham. The sessions will explore how organisations can ensure the strength, integrity of packaging, and correct physicochemical characteristics of their packaging so that it protects and preserves products as they move through the supply chain. Campden BRI will also discuss packaging solutions which do not adversely affect the product by interacting and causing taints or loss of quality. Presentations will include ‘The role of packaging in optimising quality’, ‘EU food contact material rules’, ‘Open surgery time - meet the experts’, ‘Understanding migration testing’ and ‘Food packaging: shape colour and texture’.
Visitors will also be able to take part in a ‘Spot the defect’ competition on the Campden BRI stand. The winner will be awarded a free place on the Campden BRI ‘Food contact materials’ seminar, worth over £300. In addition to this, visitors will have access to 350 leading international suppliers who will be demonstrating the latest products and services which span the entire supply chain from design to machinery and materials to contract packing services. For further information, visit www.easyfairs. com/PIUK. February 2017
NEWS Exclusive new Italian wafers from IBC really take the biscuit The Italian Beverage Company (IBC) has launched an exclusive range of European style Simply snacking wafers which are made in Italy to an authentic recipe and feature attractive all new contemporary packaging designed specifically for the UK market, say the firm. The crisp and moreish wafer biscuits are generously loaded with a rich, creamy filling for maximum flavour and three popular options are available – Hazelnut, Cocoa Cream and Vanilla. Complementing the existing Simply range of beverages and ancillary lines, the wafers are supplied in handy counter top POS packaging and are the ideal all day impulse purchase for eating in with beverages or enjoying on the run OOH. “Wrapped wafer biscuits are an ‘easy sell’ line which have become an essential everyday item for any OOH operator,” said Ricky Flax, general manager of IBC.
“To help drive sales, we have taken a classic Italian biscuit and refreshed the format for the UK market with new understated packaging which is better suited to our urban coffee shop interiors and design conscious consumers. “Customers often want to grab a coffee while they work or catch up with friends and are looking for something light and tasty which they can enjoy or slip into a bag or pocket for sharing later. A timeless treat and with large profit margins, our new wafers are the perfect choice all round.” IBC Simply snacking wafers come in 45g packs of eight biscuits and have a RRP of £1.10 a wafer (to request a sample pack contact sales@ italianbev.co.uk).
Holmfirth’s Poppa Piccolinos restaurant comes to the market Specialist business property adviser, Christie & Co has been appointed to sell Poppa Piccolinos, a popular Italian restaurant located in the West Yorkshire town of Holmfirth. The restaurant is split over two floors and is located in the heart of the town centre overlooking the river. Serving a traditional range of Italian dishes made from locally sourced ingredients, the 110-cover restaurant is a firm favourite with locals and visitors alike. The property also has a small al fresco dining area and an owner’s flat on the first floor. The current owners, Lim and Jayne, bought the property back in 2004 and created a much-needed local Italian, and commenting, “Reluctantly we are now looking to sell our wonderful business. Our need to concentrate on other business ventures is now stronger than that of running the restaurant
and we feel it time to hand the reigns over to someone with the drive and determination the restaurant deserves.” “This is a fantastic opportunity for a new owner to take on one of the best restaurants in the area. It has plenty of potential and someone with new energy and desire could maximise this by continuing along the same theme or utilising the uniqueness of the building and creating a different brand,” said James Knight, business agent in Christie & Co’s Leeds office. Christie & Co is marketing the restaurant on a freehold basis at £595,000.
BBC launches third Café Concert Programme The BBC is looking for cafés, coffee shops and restaurants to take part in its third annual Music Day on Friday, June 9 2017. The event, which has become an annual celebration of music around the UK, reached an audience of 10 million on TV and 13 million on radio last year and the BBC is keen to build on that success by involving more cafés and restaurants in 2017 in organising their own ‘pop-up’ music events. This is a great opportunity for managers and staff to build on their community engagement by hosting live music in their premises for BBC Music Day, and might involve local musicians, singers, buskers or even talented staff members getting together. The concerts could be brief, acoustic affairs, or larger, more ambitious events - any size or shape at any time of day. With support from BBC Music Day Ambassadors and music organisations, BBC Music Day aims to become a landmark annual
www.papa.org.uk
event in the UK calendar (you can see some of the highlights of the event in 2016 at www. bbc.co.uk/programmes/p03ymwmh). BBC Music Day can also provide downloadable branding as long as the events are free, and the BBC is keen to support those wanting to run events. To take part, simply email BBC Music Day at bbcmusicday@bbc. co.uk. 10 tips for running a successful Music Day event 1. Hold an ideas session with your staff – it’s a great opportunity for staff engagement. 2. Draw up a plan of the kind of event you’d like to host, any potential theme and timings – breakfast, lunch or tea or all day? 3. Check the musical talents of your team – is there a budding songwriter, singer or musician who might like to take part or lead the project?
4.
Do some research into appropriate local music talent – and contact local musicians. 5. Invite local buskers to play on the day. 6. Advertise for local musicians who may be interested in playing in your venue. 7. Ensure there is enough space to run a music event – a minimum of 4 square metres is enough for an acoustic set. Set out the space accordingly. 8. Check that the event meets health and safety regulations and can be run legally and safely. 9. Think about social media campaign. The BBC will be giving specific advice closer to Music Day on how you can share your stories and reflect your musical activity on the BBC Music Day web site. 10. Let BBC Music Day know about the event so they can let their broadcast partners know (email bbcmusicday @bbc.co.uk).
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NEWS The practical implication of this work is that the PO challenge used in this study most likely resembles the effects of ingestion of a meal rich in saturated fat, e.g., an 8-slice pepperoni pizza, containing approximately 16.72 g of saturated fat/110 g (57) or a meal consisting of a 110-g cheeseburger and a large portion of French fries, containing 18–25 g and 7–14 g per 1,000 kcal of saturated fat, respectively (58). One such meal would probably be sufficient to induce transient insulin resistance and impair hepatic metabolism, which necessitates the activation of hepatic defense mechanisms. Other simultaneously ingested biomacromolecules would exacerbate this metabolic challenge (59). The amount and types of fatty acids and carbohydrates in one such meal are in contrast to the diet recommendations of the American Diabetes Association (ADA). In this diet, daily intake of saturated fatty acids should not exceed 10% of total caloric intake. Furthermore, intake of monounsaturated fatty acids and carbohydrates from vegetables, fruits, whole grains, and legumes is recommended (60). We presume that lean, healthy individuals are able to compensate adequately for excessive intake of saturated fatty acids, however, sustained and repeated exposure to such nutrients will ultimately lead to chronic insulin resistance and NAFLD. Recent studies have shown hepatic energy metabolism alterations and induction of insulin resistance in obese and lean patients after ingestion of a simple hypercaloric mixed meal containing 24 g of fat or a drink containing 1 g/kg BW of a mixture of palmitate and soybean oil (34, 61, 62). These results suggest that even lower doses of fatty acids are capable of inducing alterations similar to those observed with ingestion of pure PO. In conclusion, the initial effects of ingestion of saturated fat include (a) augmented hepatic energy metabolism and lipid storage; (b) impaired hepatic insulin sensitivity, along with increased GNG flux; and (c) altered hepatic expression of genes regulating inflammatory and protective pathways, which predispose to and protect against the development of NAFLD.
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Liver disease and diabetes claims challenged The outcome of a research study published recently in Journal of Clinical Investigation (JCI) and then subsequently reported by The Times (24 January 2017) appeared to suggest consuming just one pizza could be sufficient to alter a person’s metabolism and in turn trigger changes linked to fatty liver disease and diabetes. This study involved 14 lean and healthy men aged 20 to 40 being given a vanillaflavoured palm oil or water - the palm oil containing a similar amount of saturated fat to an eight-slice pepperoni pizza, according to the scientists, who reported that those drinking the palm oil experienced an immediate increase in fat accumulation, together with a reduced sensitivity to insulin (the hormone regulating blood sugar). The researchers also found that levels of triglycerides (a type of fat linked to heart disease) altered liver function and led to changes in gene activity associated with fatty liver disease. “One such meal would probably be sufficient to induce transient insulin resistance and impair hepatic (liver) metabolism,” said the researchers, writing in the Journal of Clinical Investigation. “We presume that lean, healthy individuals are able to compensate adequately for excessive intake of saturated fatty acids, however, sustained and repeated exposure to such nutrients will ultimately lead to chronic insulin resistance, and non-alcoholic fatty liver disease.” Thus, their inference from these findings was that although a fit person might be able to recover from one such meal, regular large portions of rich, fatty food risked causing lasting damage. In response, Steve Timms, business manager ingredients export for the ingredients supply company, Leathams, and a fellow of the Institute of Food Science and Technology (www.ifst.org) pointed out that Leathams were recently encouraged by Dame Anne Glover (former chief scientific adviser to the EC Commissioner) to call-out where they felt scientific ‘evidence’ is misreported, or incorrect assumptions are drawn from (weak) science, and in his opinion this has been one such case. “The study included only 14 subjects – a very small sample by any scientist’s yardstick if then wanting to extrapolate results to an entire population,” said Steve Timms.
“The subjects were all male, so results at best may apply to only approximately 50% of the population, and a sample of the female population was not tested in this study. The age group was 20 to 40 - a limited sector of the population and therefore extrapolation to males outside this age range will incur a greater degree of uncertainty. “The subjects were all lean and healthy so no way can the results be extrapolated even to all men within the age range covered in the study. There is also no mention of the demographic/socio-economic class or other ‘background’ condition (e.g. diabetes in the family) that could affect how each subject metabolises food, and the comparison used in the study is water vs a vanilla-flavoured palm oil drink which in no way comes close to mirroring the complexity of how a pizza is digested. “Therefore, as a scientist qualified to post graduate level who worked for four years at a UK government Research Institute, and who has been working in food science for over 30 years, I am horrified at the headlines built on such weak science.” Steve Timms then wrote to the editor of The Times, raising his concerns and requesting that they publish a correction to modify what he alleged to be a sloppy headline, with such sweeping statements having the capacity to do untold damage to a sector within which there are many individuals employed and many options for consumers to choose a ‘healthy’ item. “The Complaints Editor informed me ‘your issue would appear to be with the authors of the research, rather than with us. We are satisfied that we represented their findings correctly and attributed them clearly,’” Steve Timms explained. “Upon reading the research article in JCI the following text quoted here, especially that in italics - left - appears to be the origin of the story.” “My concern remains and I am astonished that the authors of such an in-depth scientific study chose to write such a damning statement about pizza and even when peer reviewed the potential implications of the statement together with the weakness of the extrapolations were not recognised prior to accepting the article for publication,” concluded Steve Timms. February 2017
NEWS
Jestic announce new structure
SHORTS PIZZA TAKES TOP SPOT Pizza is now the number one dish on UK restaurant menus according to Horizons’ latest Menu Trends Report, knocking the beef burger off its long held top spot. The growth has been driven by the pub sector where the frequency of pizzas on menus has increased from 38% to 50%, say Horizons. Whilst beef and chicken burgers are still firm favourites both have experienced a marked decrease year on year, say the researchers, with vegetarian burgers bucking this trend with an increase of 13% versus last year. FOODSERVICE INFLATION EXPECTED TO HIT 3.4% IN 2017 Exchange rates have already put £10.8bn pressure on UK foodservice costs in 2016, claim Prestige Purchasing, and while fish pricing has become more volatile, butter has doubled in price and potatoes have experienced a sharp price rise, they add, leading the company to warn foodservice operators and caterers that foodservice inflation will hit 3.4% this year, driven by currency fluctuations, political uncertainty and the unknown outcome of trade deals. COMMERCIAL KITCHEN 2017 This year’s Commercial Kitchen show (www. commercialkitchenshow.co.uk) has now opened visitor registration for 2017 and claims to be the UK’s only dedicated trade event for the entire commercial kitchen industry. It expects to welcome 2,000 catering equipment buyers, specifiers, distributors, and consultants from across the foodservice and hospitality sector. 100 leading exhibitors showcasing everything from cooking equipment, refrigeration, ventilation, and storage, to ware-washing, fit out and design will be there to meet them at the NEC Birmingham on 6 and 7 June 2017. CRAFT GUILD OF CHEFS SEEKS UK’S TOP CHEF Just four months after crowning James Devine as the winner of National Chef of the Year (NCOTY), the search to find the next champion gets underway. NCOTY is regarded as the toughest but most prestigious culinary challenge in the UK, with chefs competing in a series of exciting rounds, culminating in a live final at The Restaurant Show. Chefs have until Friday, 31st March, to submit their entry (www. nationalchefoftheyear.co.uk). POP-UP ICE CAFÉ AT IFE British Frozen Food Federation (BFFF), Craft Guild of Chefs (CGC) and the organisers of IFE (19-22 March 2017, ExCel, London), Fresh Montgomery, have collaborated to create a pop-up Ice Café at the event aimed to showcase how fantastic frozen food can be. Sponsored by Bidvest, the popup café will challenge perceptions of frozen food across both the foodservice and retail markets by serving great tasting meals daily between 11:30am and 3:00pm at stand 2750. 12
Jestic Foodservice Equipment has announced that Ben Dale has now assumed the position of director and general manager at the firm. Ben Dale has worked at Jestic since it was formed in 2005, having held the role of commercial director for the last 10 years. He will be supported by sales director Steve Morris, service director Neill Pearson and Michael Eyre, who will take on the newly formed role of culinary director, where he will play a pivotal role in building and maintaining key relationships within national accounts, along with having an increased focus on equipment demonstrations at both Jestic HQ and customer trial sites. All will work closely with owner Martin Beesley, who is says that he is especially delighted to have Ben Dale heading up the organisation. “As commercial director, Ben has been instrumental in helping the company to have grown year on year and I am delighted that he will now be taking on this new role. I would like to wish him every success in the new position and look forward to working with him closely as we move into 2017 and beyond,” said Martin Beesley. “We are privileged to have some very prestigious brands in the Jestic Foodservice Equipment portfolio and as a result we are
perfectly placed to continue our growth, despite the current challenges in the market. I am thrilled to be taking on the new role of director and general manager and look forward to working with all in the industry, from our dealers and distributers through to the chefs, owners and end users that rely on our equipment every day,” said Ben Dale on his appointment. Early in 2016 Jestic took on the sole distribution rights of the Sveba Dahlen brand in the UK, which will see the introduction of a new bakery kitchen at the Paddock Wood site in Spring 2017. This will sit alongside the current development kitchen which houses the other key brands including Wood Stone, Josper, Vitamix and Henny Penny. Ben Dale – Jestic’s new director and general manager.
Government to relax controls against avian flu The government has announced that it is planning to relax the controls against avian flu at the end of the month (February). While restrictions requiring the housing or shielding of poultry from wild birds are expected to stay in place in high risk areas, in other areas birds are likely to be allowed out. Under current EU regulations, birds that are kept indoors for more than 28 days cannot be referred to as free range. Current measures, which have been force since December 6 last year and which run out at the end of
February, require all birds to be housed. As a consequence the food industry generally was facing substantial relabelling costs where poultry products had previously be referred to as free range. Although no formal decision is expected before the end of February, this relaxation of the rules is generally anticipated and DEFRA has issued a notice to this effect (visit www.gov.uk/ government/news/update-onbiosecurity-measures-to-protectagainst-avian-flu). February 2017
Good for Business! 2017
2017
The PAPA Awards 2016 were the best yet and a fantastic stage for our competition finals. The theatre setting in the European Pizza and Pasta Show put our industry’s finest chefs front and centre in the inaugural event. PAPA’s PR manager, Gethin Evans, took time out to collect some views from some of the winners.
www.papa.org.uk
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PAPA AWARDS Lesley Ross from the Independent Delivery Store winner, La Favorita, (part of the Vittoria Group) Edinburgh added: “We’re delighted to have won in this year’s PAPA Awards, it’s a great achievement for our staff and we’re proud to see our hard work being recognised. We’ve scored well on Trip Advisor, have executed great campaigns throughout the year with key media and radio sponsors, and we have been involved in a lot of key local charity events.”
The PAPA Awards have had a very positive impact on those independent businesses who are the bedrock of Italian cuisine the in the UK. John Ellse of Mamma Mia, Oxford, winners of the Independent Pizza Restaurant of the Year, said: “There’s been a very positive impact on the business. Like for like sales for the past three months, up to the end of January, are up on the previous year. Financials aside the award has given us all a certain ‘feel good’ factor.”
Carolina Pia from Amodo Mio, winners of the Independent Italian Restaurant award added that the win “was definitely a very rewarding feeling, as being a small family run business, the whole team is part of us winning this award. Our sister restaurant bar Aldo’s in Alloa was also very excited for us, as being a family ran company we encourage growth throughout.”
And what of the wider benefits of being part of the PAPA Awards? Fabrizio Mancinetti, Pizza Chef of the Year 2016 believes that participating in (and winning) the Pizza Chef of the Year competition has made him a better chef, boosted business and moral among his team at The Oven in Bath, saying, “they improve your job, they help grow your company and we can be proud of our job!”
Laura Whiting, buying director at Aldi summed it up when she said: “(Winning a PAPA Award) helps prove to our customers that our products are really great quality.”
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“Winning, or being part of, a prestigious award like the PAPA Awards makes for a great press release. We had excellent local coverage on the back of the award. It was picked up by local papers as well as food bloggers and led to many new reviews, local features and social media mentions. Into the future, the award has a great shelf life. Giving us a name for proven expertise and authenticity,” said John Ellse of Mamma Mia, Oxford. “The PAPA Awards logo now features on all printed material, advertisements as well as being prominently featured on our website (pictured). We also use it to help with recruitment - it’s nice to stand apart from competitors.”
February 2017
PAPA AWARDS “We had our local paper, the Falkirk Herald do a piece on us, along with all the local social media. We have also been on the Live at Five slot on STV (Scotland’s ITV), where we showcased our chef, Gio, cooking his awardwinning pasta.” Giovanni Pia was the 2016 Short Cut Pasta Category winner with his Penne Walnut and Rocket Pesto pasta dish.
Amodo Mia’s Carolina Pia went on to add: “We have put the new award logo on our cars and also on all uniforms. It is all over our social media and will be going on our menus next to the award-winning pasta. We have also had the winning logo enlarged and put on our main window so everyone can see this, along with a banner at the side of our building looking into a main road with a photo from us winning the award on stage.
Date for the diary
In summing up his emotions on the night of the awards, Rocco Monaco, head chef at Tony Macaroni, and winner of the Keck Pasta Chef of the Year title also had some advice for the 2017 contestants. “Excited, happy. And I won, so definitely happy!” said Rocco Monaco. “I would say just put a lot of passion and love for what you’re making and of course, use great pasta!” So what would the class of 2016 say to those looking at this considering entering any of the PAPA Awards in 2017? Let’s give the last words to Leandro Crolla and Chris Logan of the Vittoria Group.
“Anyone thinking about entering the awards next year: Go For It!”
be held at The 2017 PAPA Awards will the Lancaster London Hotel on Thursday
16th November 2017. Pasta The finals of the Pizza and will Chef of the Year competitions
be held, once again, at the Show European Pizza and Pasta owing which returns to Olympia foll a very successful launch last year.
www.papa.org.uk
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MAKING WORK FOR THE PIZZA, PASTA AND ITALIAN FOOD SECTOR An Open letter to Rt Hon David Davis MP, Her Majesty’s Principal Secretary of State for Exiting the European Union, from Jim Winship, director, the Pizza, Pasta and Italian Food Association. Dear Mr Davis MAKING BREXIT WORK FOR OUR INDUSTRIES I am writing on behalf of three trade associations, which together represent over 2,000 food businesses in the UK and which together employ over 300,000 people. Our members range from major manufacturers and retailers, to small ‘mama and papa’ shops. While many in the food industry are very concerned about the outcome of the Brexit negotiations, our Associations take the view that many of the more negative concerns can be positively resolved and add value to the sector. Employment The foodservice sector is a major contributor to the UK economy. The UK sandwich industry alone is now valued at over £8 billion and the pizza pasta and Italian food sector adds a further £5 billion to this. The outside catering market is also worth in excess of £1 billion. Furthermore, the sandwich industry in particular is a major indirect contributor to the tourism industry and is the envy of the world in terms of the way it operates. Indeed, we regularly host visitors from 16
overseas interested in replicating our industry and we market this expertise abroad as well as the technology that goes with it. From manufacturing to small corner sandwich shops, cafes and pizzerias, our industry is extremely dependent on manual labour of which there are already shortages in some areas. While in manufacturing this might in the long term
be addressed through automation, the complexity of making products such as sandwiches makes this more difficult than in industries where components are more regular in shape. In the foodservice sector, which accounts for a substantial part of these markets, where there is already a shortage of people in some areas, there is a vital need for recruiting people with good service skills. This is particularly true in London and the South East. See addendum. With natural growth in our markets, our industries can provide substantially more jobs in the future but we are already reliant on employees from outside the UK, particularly young people who are generally here to study or gain work experience. While we fully understand the need to control immigration, we believe there is a real opportunity for the UK to both support the growth in these industries and provide those working in them to gain skills that they can take back to their own countries. Various suggestions have been made for a points system for allowing workers into the UK. However, this would penalise those without specific skills, which our industry needs. February 2017
Our alternative suggestion is that the UK creates a ‘training’ programme which would allow workers into the UK on a six or 12 month visa provided that they are receiving training. The visa might be specific to an employer, so that the individual is bound to that employer for the period. In return, our industries would be prepared to put together a structured training programme for them. In addition, in areas where there are already specific skills shortages – such as with experienced pizza chefs – we would welcome a points system provided that it allowed for the shortages of such skills. Our members would also undertake to advertise vacancies in the UK before seeking candidates from abroad. We believe this approach could be used to continue to provide these industries with the employees they so rely upon while also introducing controls on immigration in a structured way. Food Legislation If the UK food industry is to maintain its markets in Europe, we fully appreciate that it will be necessary for us to continue following European regulations and that it will be difficult to have separate rules for those operating exclusively in the UK market.
However, there are some anomalies that can make a difference in the UK. One of these is the term ‘Use by’. The UK sandwich industry, where products have an extremely short shelf-life of generally two days, used to be allowed to use the term ‘Use by end of’. This was, however, ruled out in the Food Information Regulations from Europe. We would welcome the flexibility to return to this as we believe it is both clearer to consumers and to retailers. This simple change would have a significant impact on food wastage at the end of shelf-life. This is a good example of where the UK’s lead - in this case in chilled foods - can be compromised by legislation due to lack of full understanding of the markets by EU legislators. The UK leads by some way as a European nation in the Food-to-Go
sector. As other EU markets are less well developed, this can lead to ‘one size fits all’ legislation being created that does not fit with the developing UK market. We would welcome an open approach that would enable UK businesses to negotiate regulations before they are adopted into UK law that can have a negative impact on our home market. After Brexit, the UK will no longer have representation on EU committees. We would welcome the setting up of a body, with representation from across the UK industry, to advise on the adoption of new regulations and guidance. Yours faithfully
Jim Winship
Director The British Sandwich & Food-to-Go Association Signed additionally on behalf of the following organisations: • The Asian Catering Association • The Café Society • The National Catering Association (NCASS) • The Pizza Pasta & Italian Food Association (PAPA)
Addendum - Data from Fourth Analytics Fourth Analytics is a major provider of HR and payroll software to the Restaurant sector. They report: Currently more than two-fifths (43%) of workers in the restaurant, QSR, hotel and pub sectors are foreign nationals, according to latest figures from Fourth Analytics. The research, which was based on a sample comprising 25,000 employees, graphically illustrates the impact a ‘hard’ Brexit would have – if Britain’s exit from the European Union served to limit hospitality businesses’ ability to recruit non-UK nationals. The numbers spike dramatically for restaurants, with 57% of workers originating from outside of the UK; split 51% for front-of-house (FOH) and a significant 71% – for the kitchen and back-of-house (BOH) roles.
www.papa.org.uk
The study also revealed: • The average length of tenure hospitality workers spend at a business is 12 months. • BOH employees take an average of 9.5 sick days a year – up from 8.5 in 2015. • FOH employees take an average of 6.9 sick days a year. • The gender split FOH in the hospitality industry is 41% male, 59% female. • The gender split BOH in the hospitality industry is 58% male, 42% female. • 86% of hospitality workers are paid by the hour. • The average hourly pay of hospitality workers is £7.71 – 51p higher than the NLW. • The average ages of hospitality workers, split by sector, are: hotels, 35.5; QSR, 30; restaurant, 29.8; pubs, 28.6.
• BOH employees work an average of 34 hours a week – 12 hours more than FOH employees, where parttime work is more prevalent. • 9% of BOH employees are under 21, compared to 20% for FOH. Mike Shipley, analytics & insight solutions director at Fourth, said: “These figures clearly demonstrate how heavily reliant hospitality is on foreign nationals, especially in the restaurant sector, and especially back of house. “As we know, there is already a battle for talent, with companies working extremely hard to attract, retain and engage staff. It’s an issue that is exacerbated in restaurant kitchens and it’s driving up wage levels well beyond legislative thresholds, such as the national minimum wage. With Brexit uncertainty looming over the industry, the sooner the Government can deliver clarity and reassurance, the better.”
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PAPA AGM Following the recent AGM of the Pizza Pasta & Italian Food Association, director Jim Winship outlines some of the activities that the Association has been involved in over the last year. The good news is that our industry is continuing to show healthy growth – the bad is that we are facing ever more challenges and uncertainties. Indeed, there has, perhaps, never been a greater need for us all to work together to protect this vibrant market. THE BREXIT INFLUENCE While our industry is not alone in facing the consequences of the Brexit vote, the uncertainties about consumer confidence; fluctuating exchange rates; and concerns over the availability of suitable employees are all creating discomfort. Add to these the new Living Wage and rising business rates, and you have something of a potentially toxic mix. On the other hand there are also positive signs – consumer spending has so far held up remarkably well and people seem to be prepared to accept (and expect) rising costs. Long may it last. But we do need to be prepared and we also need to make sure that the politicians driving negotiations in Brussels really understand the issues and consequences if they get it wrong. Which is why we recently joined with a group of other trade bodies in writing an Open Letter to David Davis MP, Secretary of State for Exiting the European Union, highlighting some of the issues, not least immigration. A copy of that letter is reproduced in this issue of Pizza Pasta & Italian Food magazine. The lead we have taken in this underlines the important role that PAPA plays in representing the interests of the industry on such issues. MISSION STATEMENT Earlier this year the Management Committee developed a new Mission Statement for the Association: 18
Championing the future of the pizza, pasta and Italian food industry, its people and its products. In many ways this sums up not just the work we have been doing behind the scenes on Brexit but much of the activity we have undertaken over the last year. Indeed, looking back it has been a busy year. NEW GUIDANCE Over the last 12 months we have launched new guidance and Assured Advice covering fire, terrorism and chemicals in packaging – all available free to members on our website (www. papa.org.uk). At the same time we are working on guidance covering a range of other issues, from general hygiene and charity donations to numbers of toilets needed in take-aways and small units. As part of this we are negotiating with Government to clarify issues – such as toilet numbers – with a view to removing the uncertainties and help our industry gain practical targets. INFORMATION We have also expanded our information resources to provide members with updates on European legislation (fortnightly) as well as changes in UK law. Every other week we issue ebulletins with information about things likely to affect member businesses in addition to sending members free copies of Pizza Pasta & Italian Food magazine every other month. PAPA REPORT We also launched a new PAPA Report in 2016 to coincide with the PAPA Awards. We intend to continue publishing this annually to provide members with up-todate market information as well as commentary on some of the influences affecting us all.
NEW EPPS SHOW November also saw the launch of a new exhibition for the industry – the European Pizza & Pasta Show at Olympia, London. Both as a shop window for products and a focal point for people in the industry to come together and network, it was a huge success and we are now working with the organisers IPR Events to turn it into an annual event. This year it will be moving to a bigger hall within Olympia and there are plans to add several new features to make it even more relevant and valuable for our industry. PAPA Awards The show also provided a much better set up for staging the finals of the Pizza and Pasta Chef of the Year competitions, with the show coinciding with the PAPA awards. Indeed, the awards provided an ideal end of show party. Attended by over 470 guests, the event continues to provide both a focal point for the year as well as a way of recognising those at the forefront of the industry. To further enhance the integrity of the awards, the Association is moving increasingly away from seeking entries to, instead, using independent data sources to assess the performances of businesses in the industry. Together with the use of a panel of independent judges visiting outlets across the UK, the aim is to ensure that the awards are a genuine reflection of the market. 2017 Looking ahead to the coming year, our aim will be to build on the work we have been doing but with increasing emphasis on key areas.
As well as building on the guidance available and seeking to protect members following it by formalising it as ‘Assured Advice’, we will be giving attention to employment by providing guidance on areas such as recruitment and staff retention. This will all be freely available to members via a redesigned PAPA website. Employment will also become one of the core focuses of the Association’s consumer website with more space devoted to the career opportunities offered by the industry, including case studies of some of those who have climbed to the top. A new job opportunity section will also be added to the site. With the Government likely to put more pressure on the industry to reduce salt and fat again, the Association will be representing the industry in discussions and, at the same time, providing advice to members on how they can achieve any new goals. We will also be looking at ways the industry can reduce the cost of waste. While it is difficult to predict how these issues will unfold over the coming year, there is generally a feeling of optimism that by working together we can negotiate some of the obstacles and maintain the growth the industry has enjoyed over recent years. FEEDBACK At the same time the Association would welcome your feedback on any of the above issues and, generally, on any concerns you have that you think the Association might help to address. You can contact any of the members of the Management Committee (listed on this page) or simply write to the Director at jim@papa.org.uk February 2017
Chairman’s Report PAPA 2017 2016 saw several significant events. The first being in June with the vote to leave the EU. The economy since then has performed well and our industry has benefited from the positive consumer sentiment. However, we do have concerns about the impact of leaving the EU not least the impact on the labour pool. PAPA also launched the first report on the pizza market; the first time anyone has tried to create an overview of such a diverse market. It paints a picture of an industry worth more than £5bn and growing across most sectors. We touch consumers’ lives at so many points in their daily routines, from tea time, lunch, dinner, friends getting together to celebrations. We are also an industry that listens to consumers from the introduction of new technology, to healthier eating products, to new flavour trends and many more, all delivered while offering fantastic value for money. We also launched the first European Pizza and Pasta exhibition at Olympia, the show was sold out for exhibitors and was well attended across both days. The 2017
forward combined with an enjoyable social occasion. Numbers for the event remain at impressive levels with over 400 people enjoined the evening at the Lancaster Hotel. 2017 promises to be an interesting year with rising costs for most business and the prospect of inflation, which combined with low wage growth many see consumers’ disposable income under pressure. However, we are sure that our industry will not only cope with whatever issues we are faced with, but will thrive.
R G Harrow Chairman
event is already being planned and we hope the event will grow in the coming years to be a showcase for our industry. Our annual awards dinner in November was, yet again a tremendous event giving us the opportunity to recognise those in the industry that excel and push us
PAPA MANAGEMENT COMMITTEE 2016/17 CHAIR: Richard Harrow, Freiberger VICE-CHAIR: Geoff Parsons, Basilico FROZEN PIZZA MANUFACTURER: Nazir Mackmood, Kiren Foods CHILLED PIZZA MANUFACTURER: Ian Kent, Stateside Foods SUPERMARKET CHILLED: Katherine Tunnicliffe, Asda PIZZA RESTAURANT (CHAIN): Keith Griffiths, Pizza Hut PIZZA DELIVERY (CHAIN): Andrew Gallagher, Papa John’s
www.papa.org.uk
PIZZA DELIVERY (INDEPENDENT): Edin Basic, Firezza AGGREGATOR: Graham Corfield, Just Eat MOZZARELLA SUPPLIER: John O’Brien, Glanbia ITALIAN WHOLESALER: Guiseppe Motisi, Salvo MEAT SUPPLIER: Ian Ritchie, Dawn Farm Foods FLOUR SUPPLIER: Alan Ribakovs, Whitworths TOMATO SUPPLIER: James Faulkner, Leathams
WHAT'S THE CONNECTION? PAPA'S TENDER SERVICE We've sent business opportunities worth £1000s to our members. If you're not a member, we haven't sent you any.
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EQUIPMENT SUPPLIER: Steve Morris, Jestic
tel: 01291 636333 web: www.papa.org.uk 19
PREVIEW
Casual Dining 2017 Casual Dining (www.casualdiningshow.co.uk) – the multi-award winning trade event for the UK’s pub, bar and restaurant sector, is back this month (22-23 February, Business Design Centre, London). Here’s a preview of just some of the products to see and keynote speakers to hear. SUCCESSFUL FORMULA Casual Dining 2016 attracted over 4,400 attendees (up 22% on 2015), and was called an “essential forum for sharing new ideas, innovations and insights” by Simon Kossoff, Carluccio’s co-founder and chairman of Giggling Squid. For 2017, the show is looking to raise the bar again. Thanks to a 20% increase in exhibiting space and a confirmed Keynote speaker line-up that includes some of the biggest names in the business – including Casual Dining Group, TGI Friday’s, Hard Rock Café, Mitchells & Butlers, and Living Ventures (Gusto) – it’s on track for its best edition yet, claim organisers Diversified Communications. 20
“Casual Dining is a fantastic forum for hearing from some of the industry’s leaders. All in all a really insightful, interesting and worthwhile event for anyone working in the industry,” says Rebecca Egan, head of brand marketing at Pizza Express Restaurants.
BIG NAME KEYNOTES Menu innovation, growth, profitability, branding and Brexit are just some of the hot topics under discussion in the show’s 18 free business seminars. Speakers will include Martin Robinson (non-executive chairman of Casual Dining
Group and owner of Bella Italia, and president of The Association of Licensed Multiple Retailers), Karen Forrester (CEO of TGI Friday’s UK), David Pellow (area VP Europe at Hard Rock Café), Mark Fox, CEO of Bill’s Restaurants, Bob Ivell (nonexecutive chairman of Mitchells & Butlers), Andrew Andrea (chief financial and corporate development officer at Marston’s (which operates 2,150 pubs in the UK, including Pizza Kitchen) and Andrew Gallagher (group marketing director at Côte Restaurants and former senior director of marketing – UK and Europe, at Papa John’s). “Attending Casual Dining is a fantastic way to keep up with emerging trends and explore February 2017
PREVIEW new product innovations and ideas that could shape the industry’s future. I’m really looking forward to it,” says Andrew Gallagher. Living Venture’s CEO and co-founder, Jeremy Roberts (pictured), will also be making his first speaking appearance at the show. He’ll be discussing the group’s journey from the early days with the late Tim Bacon and how its unique business model has evolved into a successful incubator of high street concepts and brand development.
“Casual dining – whether it’s in pubs, bars or restaurants - is where the majority of the sector, by definition, operates. So this is a great opportunity to get together to discuss the issues of the day with friends and colleagues,” says Jeremy Roberts (pictured). As in previous years, market updates will be provided by Graeme Loudon (commercial director at CGA Strategy), Peter Backman (MD of Horizons), Simon Stenning (executive director of MCA) and Kate Nicholls (CEO of the ALMR). The implications of Brexit, and its effect on food inflation, consumer confidence and the economy, is just one of the hot topics Kate Nicholls is set to address in her opening day session. She’ll also be giving a comprehensive overview on the new regulatory costs of the national living wage (NLW), Apprenticeship Levy and Business Rates coming into force in April 2017 whilst Graeme Loudon will be focussing on the growing importance of drinks in the casual dining arena and how operators can capitalise on what today’s consumer wants.
“With food and drinks occasions now merging within the mind of the consumer, outlets need to ensure that they are able to stock a market leading drinks offer in order to entice the consumer and differentiate from competition,” says Graeme Loudon, speaking ahead of his session. “52% of consumers say that alcohol is an important choice driver for where to eat. Despite this importance, data from CGA’s Business Leaders survey suggests that only 13% of food operators rank their drinks offering as market leading.” For full details and timings, visit www.casualdiningshow.co.uk/ casual-dining-keynote-theatre. NEW PRODUCTS Over 200 leading industry suppliers are planning to showcase an innovative choice of new products, equipment, and services. “Everything that casual dining operators need to run their businesses successfully – from the food and drink they serve to how it’s paid for, the kitchen equipment to the front of house – it’s all here,” explains Chris Brazier, the show’s group event director. “Casual Dining showcases the best choice of the latest innovations and insights completely dedicated to the casual dining pub and restaurant sector, which is why so many buyers recommend it and, after only three years, call it their favourite show of the year.” Confirmed exhibitors include Heinz, Carlsberg UK, Reynolds, Moy Park Foodservice, McCain Foodservice, Budweiser Budvar UK, Joe Delucci’s Gelato, DiSotto Foods, Nestle Professional, Pan’Artisan, KFF, Marine Ices, Donna Italia, Bar Foods, Sea Products International, Speciality Breads, JJ Foodservice, Friesland Campina UK, Yorvale, Lincoln & York, UCC Coffee UK, Morgenrot, Global Brands, Rational, Nelson Catering Equipment, rexmartins, and Unox UK. Staibano, Wild Drinks, East London Liquor Company, Longflint Bottled Cocktails, Masons Yorkshire Gin, 10 Degrees C, Spirits by Design, Whittakers
Gin, and Pinkster Gin will be making their debut in the show’s Artisan Spirits Lounge – joining returning exhibitors Sipsmith Independent Spirits and Harry Brompton’s Alcoholic Ice Tea. New craft beers and ciders can be sampled in the popular Craft Beer & Cider Pavilion, featuring Fierce Beer, Thistly Cross Cider, Wobblegate Juice & Cider, Westside Drinks, Celtic Marches Beverages, Saxby’s Cider, The Cotswold Cider Co, Brewery Meteor, Freedom Brewery, and Glebe Farm Foods. Nestle Waters UK, Britvic, Fever-Tree Premium Natural Mixers, Lucozade Ribena Suntory, Fentimans, Cawston Press, Karma Cola, Jax Coco, Jools Drinks, Double Dutch and Perrier & S.Pellegrino, will be offering a taste of differentiation in the premium soft drinks category. NPD activity World Beers (Stand U221) is sampling Bifuel, a new sparkling wine blonde beer created from the combination of Vermentino grape and the Birradamare Breweries moderately hopped wort. In Italy, this beer is already becoming a popular choice as an aperitif (served in 750ml bottles) as an alternative to wine or prosecco. JDM Food Group (Stand G1) is launching Just Add gourmet condiments in 28ml tubes, offering a quirky alternative to the standard table sauce sachets (available in Deli Mustard, Cola BBQ Sauce, Spiced Brown Sauce, and Rich Sundried Tomato Ketchup). Beacon Foods (Stand M544) is introducing Juice-It. Prewashed, chopped and portion packed fresh fruit, vegetables and herbs ready to be juiced. It is available in three flavours Green Detox (apples, courgette, pears, fennel, lime), Beet Boost (apples, carrot, beetroot, lemon, ginger) and Energize & Revive (apples, carrot, pears, pineapple, cucumber, ginger, lemon).
DiSotto Foods (stand M222) is launching its luxurious and creamy, sweet, pink candy floss ice cream that’s free from artificial colours and flavours. BRF Foodservice (stand M149) is showcasing its new Foodservice platform, with a complete range of poultry products. The wide product portfolio includes natural, coated and marinated solutions that ensures customers have a complete assortment through Sadia, Perdix and Golden Foods brands.
Debic (Stand U111) is showcasing the new Culinaire Original, a full-dairy culinary cream that has been specifically developed for professional cooking applications. Designed to avoid curdling and separation, it has a fast thickening speed and a freeze-thaw resistance and is available in highly convenient one and two litre bottles. Martin Mathew & Co (Stand M532) is exhibiting its 10kg Bag in Box range of chopped and crushed tomatoes. Equivalent to 4 x 2.5kg tins, they are packaging waste friendly and more time efficient, say the firm. L’Aquila (Stand M123), Mediterranean vegetable specialists, have developed a new selection of free-from, vegan pestos including Sorriso seeded red pesto and Sorriso basil pesto with tofu. With bold, aromatic flavours – it’s a healthy option that doesn’t leave consumers longing for the traditional counterpart, say the company.
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PREVIEW
SOME OF THIS YEAR’S FINALISTS • Pasta Remoli, London • Pizza Pilgrims, London • Rub Smokehouse & Bars, various locations • Serrano & Manchego, Edinburgh • Whyte & Brown, London
TRAILBLAZER OF THE YEAR sponsored by Lamb Weston The winner is decided upon by the judging panel and announced on the night. NEW CASUAL DINING CONCEPT OF THE YEAR sponsored by Fresh Direct • Blackberry Grove, Liverpool • Levi Roots Caribbean Smokehouse, Westfield Stratford City • Oliver Maki, London • Trade Union, London CASUAL DINING COMMUNITY AWARD sponsored by Casual Dining • The Breakfast Club • Las Iguanas • Pasta Remoli CASUAL DINING MARKETING CAMPAIGN sponsored by Chef Direct • The Alchemist – The Alchemist that stole Christmas • Brasserie Blanc – Food for Thought 2016 • Cabana - #RoadtoRio • Koh Thai Tapas – 2016 Marketing Campaign • Las Iguanas – Summer 2016 Championsheeps Family Dining Campaign • Marston’s – Tastes of the World • Pho – Snapchat campaign • Thaikhun – Kids Campaign Best Designed Independent Casual Dining Restaurant • Absurd Bird, Spitalfields, (designed by DesignLSM) • Casita Andina, London (designed by Martin Morales & Cantor Masters) • Chit Chaat Chai, London (designed by Avocado Sweets Design Studio) • Cinnamon Bazaar, Covent Garden (designed by DesignLSM) • inamo, London, (designed by Philip Watts Design) • MillWorks, Cambridge (designed by Loci Interiors)
• Mustard, Brook Green, London (designed by DesignLSM) • The Vincent Café & Cocktail Bar, Liverpool (designed by DesignLSM) BEST DESIGNED MULTIPLE CASUAL DINING RESTAURANT sponsored by Commercial Kitchen – The Catering Equipment Show • ASK Italian, Gloucester Road, London (designed by Gundry & Ducker) • Brasserie Blanc, Southbank, London (designed by Blacksheep Design Studio) • Burger & Lobster, W Hotel, Leicester Square (designed by DesignLSM) • Carluccio’s, Spital Square, London (designed by Fusion by Design) • Gourmet Burger Kitchen, Bolton (designed by Moreno: Masey Architects & Interiors) • MEATliquor, Boxpark, Croydon (designed by Shed) • Nandos, Loughborough (designed by Moreno: Masey Architects & Interiors) • Pizza Express, Glossop (designed by Quadrant Design) • Red’s True Barbecue, Newcastle (designed by DesignLSM) • Stonehouse Pizza & Carvery, Coventry (designed by Mitchells & Butler) • Thaikhun, Guildford (designed by JMDA Design) Independent Casual Dining Restaurant of the Year • Artisan, Manchester • inamo, London • Jack & Alice, Gerrards Cross • KuPP, London & Exeter • Lupita Central, London
SMALL CASUAL DINING EMPLOYER OF THE YEAR • Jack & Alice • Pasta Remoli • Whyte & Brown LARGE CASUAL DINING EMPLOYER OF THE YEAR sponsored by Reynolds • Dishoom • MEATliquor • The New World Trading Company • Peach Pub Company • Pizza Pilgrims • Revolution Bars Group MENU INNOVATION AWARD sponsored by Eurilait • ASK Italian • Casita Andina • Cosy Club • KuPP • La Tasca • Las Iguanas • Marston’s • The Nicholas Culpeper Pub & Dining (TRG) • Oliver Maki, London • Pasta Remoli MULTIPLE CASUAL DINING RESTAURANT OF THE YEAR sponsored by Bar Foods • ASK Italian • Brasserie Blanc • The Breakfast Club • Cosy Club • Gourmet Burger Kitchen • Giggling Squid • Koh Thai Tapas • Nandos • Pizza Express • Wagamama
Donna Italia (Stand U207) is showcasing its authentic, 100% natural, Italian stone baked, partbaked, frozen pizza. The 9” and 12” pizzas have no preservatives or additives, and can be prepared in three minutes. Pizza ovens are also available, provided with no contract and no financial outlay.
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Lutosa’s (stand M228) new gluten free additions to their coated Xtra Crispy range include super thin skinny fries (5.5mm cut size) and hand-cut style skin-on Belgian fries. They will also be showcasing savoury Pom Churros – a twist on the Spanish classic, made using Bintje potatoes mashed with a light seasoning.
February 2017
PREVIEW
Pizza Equipment’s (Stand G4) Next Phase technology is a breakthrough innovation in pizza delivery, claim the company. The bags feature self-charging technology, which means no electricity usage and no cords. A six-layer insulation system, complete with nanotech energy absorbing foam, a reflective energy barrier, a heating element and the one-way moisture ventilation, ensures minimal heat loss. Saffron Central by Fretwell-Downing Hospitality (Stand M506), is a catering management software solution that has been designed specifically for multi-outlet retail caterers operating from a Central Production Unit. Saffron Central allows each unit to order from the CPU, where orders are then compiled into picking lists, prepared and dispatched to each unit, with all stock movements and costs tracked within the system.
3S POS – Hospitality EPOS (Stand M510) is launching its new online ordering system for casual dining and quick service restaurants. This commission free ordering system has multisite management and 3S POS EPOS, plus kitchen integration for a streamlined operation. Its 100% responsive design is fully integrated with a web site and white labelled to brand requirements. Meiko UK (Stand U109) is offering free installation and a bonus 10% discount on its new
UPster undercounter and passthrough dish and glasswashers at the show (with 24-month warranty). Exit and entry tables, baskets, and detergents are also available. GS Systems (Stand M247) MAX Bookings is an easy to use, advanced online table reservations tool and will exhibited at the show. Operating on a Windows platform, users can download and subscribe to MAX Bookings online and start taking table reservations immediately. Extensive added-value functionality includes Facebook and social media integration, wait-list management, email and SMS text communications and business reporting. Adande Refrigeration (Stand M433) is exhibiting the A+ Fridge. It combines food quality benefits of patented ‘Hold the Cold’ technology with Hydrocarbon refrigerant, making it the only A+ professional refrigerator in Europe, claim Adande. Offering 46% more storage volume than its nearest comparable footprint competitor, add the company, it is modular, ergonomically efficient, sustainable, easy-toclean, robust and reliable too.
Ascentia FSE (Stand M536) is showcasing its F1 High speed oven. It can produce a fresh dough stone-baked pizza in as little as 90 seconds. It requires no extraction, has a small footprint and will operate on just a 13 Amp plug, with no microwaves, say the company.
Free trade ticket For more information and to register for a free trade ticket to Casual Dining 2017, visit www. casualdiningshow.co.uk and use priority code CD94 (https://registration.n200.com/
Robot-Coupe UK (Stand M104) will be promoting its Robot Cook professional cooking cutter blender. This kitchen assistant for chefs emulsifies, grinds, mixes, chops, blends and kneads and has adjustable heating capacity up to 140°C accurate to the nearest degree, plus a large capacity bowl for producing sufficient quantities for professional needs. Bleep UK’s (Stand M139) TS-915, an EPoS touchscreen till used in the Rio 2016 Olympic Games, is designed to cope with every aspect and demand of the dining experience. It has an optional rear seven-inch video display and features two removable front panels which can accommodate an omnidirectional laser scanner or an internal RFID reader/writer, and is available in white or matte black. BRITA Vivreau (Stand M142), a developer and manufacturer of purified drinking water systems, is offering £750* worth of free gifts (*terms and conditions apply) at the show. BRITA Vivreau (visit www.vivreau. co.uk) provides a variety of high quality products and services that eliminate the need to purchase pre-bottled mineral water. With a special promotion up for grabs at the event, visitors who invest in their Table Water Bottling System will receive £750* worth of free merchandise. These items include
exclusive reusable Designer glass bottles, a dishwasher tray and free design and artwork. “We can’t wait to network with key industry leaders from the hospitality sector. It’s such an exhilarating show and we’re very much looking forward to seeing an array of contemporary products and consumer trends,” said Stephen Charles, managing director of BRITA Vivreau. “Our innovative and awardwinning ViTap and ViTap Plus products work perfectly in fastpaced environments as they dispense instant chilled still, sparkling and boiling hot water from just one single tap. This saves catering managers from having to order, deliver and stock bottled water.” The full exhibitor list is available at www.casualdiningshow.co.uk/ exhibitor-list.
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Tips on
toppings The fast casual, to-go lifestyle of today’s consumers who are demanding more choice and premium ingredients continues to present creative opportunities for what to put on top pf pizzas. MORE OPPORTUNITY The popularity of pizza continues to strengthen - PAPA’s own 2016 Pizza Report highlights the pizza sector to be worth an estimated £5bn with food service taking an 82% share and the retail sector (chilled and frozen) accounting for 18%. Technomic’s 2016 Pizza Consumer Trend Report also highlights consumer demands for unique, high-quality and ‘better for you’ pizza ingredients and add-ons. Add to this the specific dietary requirements of customers seeking to cope with food intolerances, or who are vegetarian, then the possibilities for utilising and serving toppings to match and cater for these requirements are vast. “Today’s consumers are less beholden to their standard pizza orders as emerging players push the envelope of what’s expected on a pizza menu,” says Deanna Jordan, manager of consumer insights at Technomic. “New chef-designed speciality pizzas positioned as customisable thoughtstarters will serve to convey kitchen skills and allow for the personalisation these consumers increasingly expect.” Therefore, we find ourselves in the midst of a fast-casual boom with consumers demanding convenience, speedy service and high quality products. Pizza also delivers on
Eurilait mini goat cheese pizza. 24
many levels. Trusted pizza favourites such as the Margherita appeal to all demographics and yet the scope for pizza customisation is vast and provides the ideal food item to cater to the interests of the millennial set that crave more gourmet and unique eating experiences. Having already experienced America’s influence on the street food scene, this seems a trend set to repeat with the introduction to the UK of hugely popular US outlets such as Blaze and MOD Pizza who specialise in ‘made-on-demand’, super-fast, customisable pizzas appealing to the next generation of pizza lovers. Pizza in particular offers great opportunity for innovation and a drive towards trending toppings is evident, with Eurilait (www. eurilait.co.uk), one of the UK’s major suppliers of quality speciality cheese and dairy produce, having identified strong growth and continuing interest in its range of Continental cheeses. As a subsidiary of two leading and highly experienced French dairy cooperatives (Laita and Eurial), Eurilait feels that it is able to offer an extensive range of dairy goods to provide menu options for a variety of foodservice sectors and levels within the industry. “In general terms, consumers are switching away from cheddar and soft white spreadable cheeses and in to Continental cheese, which demonstrates a more sophisticated palate and experimental attitude to cheese. Stronger cheeses such as Roquefort, Gorgonzola and goat cheese are now common place in fast casual eating outlets; appearing more frequently as an ingredient in premium dishes, incorporated into sauces and trending as pizza toppings,” says Craig Brayshaw, director of sales at Eurilait Ltd. February 2017
Dawn Farms’ slow cooked shredded brisket.
www.papa.org.uk 25
TOPPINGS To provide caterers with the ultimate in convenience, Eurilait supplies a vast range of Individually Quick Frozen (IQF) cheeses which are available in a variety of formats suitable for a myriad of pizza toppings but also for inclusion in recipes, sandwiches or sauces. Their IQF selection presents caterers with a choice of sliced, grated, cubed, crumbed, discs or pearls, all available in various weights and dimensions, from a choice of award-winning speciality, Continental cheeses such as brie, mozzarella, camembert and goat cheese, say Eurilait. As a principle pizza topping ingredient, mozzarella is experiencing over 14% growth according to Kantar Worldpanel (52 weeks to 11 Sept 16). Eurilait currently offer a savoury blend of Maestrella Grated Mozzarella and Cheddar consisting of 80% creamy, stretchy mozzarella and 20% rich tasting Cheddar which results in a great flavour and texture for a range of hot applications, feel Eurilait. This product joins Eurilait’s Maestrella 100% Grated Mozzarella, launched in November 2016 - a new recipe developed to suit all ovens, resulting in a perfectly melted and browned cheese, claim the company. Control over cost, waste and consistency of quality are just some of the benefits of Eurilait’s IQF range and with a minimum shelf life of six months at a temperature of -18°C, ordering and stock replenishment is easily manageable in the foodservice environment. “Italian food and drink continues to be one of the most popular cuisines within the UK out of home market. With 45% of the population choosing to visit Italian-themed outlets, the channel is one of the most visited in the country. Despite its maturing place, traditional Italian pizza remains consistently popular and evolves constantly with current trends keeping it fresh and appealing to consumers,” agrees Aine Melichar, brand manager for Kerrymaid (www.kerrymaid.com). “Research by Technomic has highlighted that consumers are keen to have more flexible 26
options when it comes to eating pizza, with 58% saying they’d like restaurants to offer all-natural, locally sourced ingredients. Whilst consumers continue to enjoy traditional toppings on their pizza, there are now a number of trends emerging that deviate from standard pepperoni or four cheese, but still deliver strong profit margins for businesses.” Thus, caterers should look to offer a broader range of vegetarian options as the flexitarian diet remains on-trend, suggest Kerrymaid. Using street food inspired toppings such as aubergine parmigiana or goats’ cheese with beetroot infused dough will appeal to consumers looking for lower calorie dishes. And following the expansion of healthy eating trends across the industry in 2016, consumers are now looking more towards plant based meat alternatives and superfoods such as kale and sweet potato as pizza toppings for added nutrition and flavour. Cauliflower is also making a comeback with more innovative variations on how to cook it taking the culinary world by storm, such as being used to create healthier pizza crusts, along with other vegetable substitutes such as courgette, carrot, broccoli and spinach. Additionally, a growing sense of multiculturalism is behind the move to bolder, more international, fusion flavours.
Exotic spices from Africa and Asia have grown in popularity over the last year and will continue to develop in 2017, and using courgettes and aubergines to accompany these authentic spices will add a stand out highlight on your menu, feel Kerrymaid. “While toppings are evolving, cheese will continue as a staple part of pizza creation. Kerrymaid Pizza Grate, for example, presents the perfect opportunity to help caterers achieve quality as well as consistency as it does not oil out and is melt stable. Designed specifically for pizza and pasta recipes, Kerrymaid Pizza Grate provides great visual appeal to customers and speeds up service time for caterers, whilst maintaining the delicious, creamy taste of Irish dairy. As well as this, Kerrymaid Pizza Grate is gluten free, perfect for healthconscious consumers or those with dietary requirements,” says Aine Melichar. “Finally, with a rising trend for premium artisan pizzas cooked in wood fired ovens for a more authentic taste, caterers can capitalise on this by offering pizza by the slice or as pizza cones, particularly appealing to those who have an on-the-go lifestyle. Caterers can use these trending flavours and styles to provide a contrast to the classic pizza toppings we see so often, providing a fresh menu that will engage a range of consumers.” Dairygold’s Pizzamelt
CONSISTENCY AND AUTHENTICITY Perfecting your pizza offering also comes down to quality, consistency and authenticity of flavour, stress Dairygold Food Ingredients (DFI). As one of the UK’s largest and most progressive suppliers of cheese and dairy-based ingredients to the food manufacturing and foodservice sectors, DFI supplies a range of products that can help foodservice operators to keep their pizza offering fresh, appealing and cost effective. “Pizza has become a staple food item on many UK menus over the course of the past 10 years, and it’s easy to see why,” says Svitlana Binns, marketing manager at DFI. “It’s such a versatile dish, and with so many opportunities to offer something completely unique when it comes to toppings, it’s the perfect menu item for many foodservice operators looking to appeal to diners of all ages. “As the popularity of pizza has grown, so too has demand for cheese that can deliver on quality, taste and authenticity. Provenance in particular has become a key driver of NPD within the pizza category, and with cheese being a key ingredient for any pizza, getting the cheese offering right is crucial. Cheese blends and authentic Italian cheeses such as Grana Padano have really come to the fore, though mozzarella is still leading when it comes to cheese toppings. “There’s also a greater emphasis on alternative formats catering to different consumer occasions, with smaller portions and hand-held pizzas gaining popularity within food-to-go. Similarly, dessert pizza is a new concept that has captured the imaginations of consumers, with soft cheeses such as mascarpone acting as the perfect accompaniment for sweet flavours.” DFI supplies a range of cheeses suitable for pizza toppings. Their Pizzamelt® is a pizza topping developed via extensive research which is designed to deliver high quality results every time. February 2017
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Units 1&2 Smithfold Lane, Worsley, Manchester M28 0GP Tel: 0161 702 8447 Fax: 0161 790 4136 email: sales@pizza-toppings.co.uk B.R.C GRADE AA THE GLOBAL STANDARDS FOR FOOD SAFETY
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TOPPINGS “Research has shown that the larger grate size upon which Pizzamelt® is based helps achieve a more consistent cook, plus excellent taste and browning properties,” explains Svitlana Binns. “It provides a simple and cost effective way to produce mouth-watering pizzas.” Pizzamelt® is available in three variants to suit many applications, from the premium 100% Mozzarella, to a Blended Pizza Mix which provides excellent value for money. Adding authentic Italian cheeses as additional pizza toppings also enables foodservice operators to meet the demand for exciting flavours, say DFI, who also supply a variety of Italian cheeses including Mozzarella Pearls, Imokilly Regato PDO (a premium Italian style hard cheese which has a piquant flavour and a firm, dry texture), Pecorino (an Italian hard cheese suitable for grating on top of pizzas), Parmigiano Reggiano (also known as Parmesan, with a distinct, fruity aroma and piquant taste) and Taleggio (a buttery, semi-soft cheese with a delicate, sweet taste and aroma). Other adventurous cheeses supplied by DFI, that can be used to create added excitement on fresh pizza menus feature Grand Cru Gruyere (available in 8 x 2kg pack weights, with an authentic PDO status), Blacksticks® Blue and Smoked Cheddar. DFIs mozzarella product – a staple pizza topping – is also available in a stick format ideal for multiple usage occasions with the 2.25kg sticks of mozzarella allow full flexibility for foodservice operators, enabling them to dice, slice or grate the product to suit their own specifications, advise DFI. “When it comes to pizza toppings, our advice to foodservice operators is simple; monitor the latest trends closely, and adapt menus to cater to changing consumer needs. Offering a variety of exciting flavours – particularly when it comes to cheese – can make all the difference and keep your customers returning again and again,” concludes Svitlana Binns. 28
PREMIUM REQUIREMENTS Over the course of the past year, CQS (www.continental-food. co.uk) report that they have worked closely with many up and coming ingredients in their test kitchen, including Ventricina Piccante, Taleggio, Stracchino and Guanciale (cured pork jowl), plus many more. Pizza is now the most popular food purchased in restaurants – the second most popular item bought in supermarkets for dinner, in fact – and the fourth most popular dinner item purchased in fast food outlets, according to the research they have looked at. However, considering pizza as ‘more than just a fast food’ has become an increasing trend, they note. And despite the onslaught of pizza concepts entering the fast-casual market, many existing pizzerias have responded by placing more emphasis on quality over quantity, they add. “I think the single biggest change impacting menus in all segments of the restaurant industry today is the demand for genuine and authentic ingredients, of which we pride ourselves on being one of the most innovative importers and specialist distributors today in Britain. These concepts can be difficult to define. They can refer to the produce used, preparation techniques, presentation of a dish, or a combination of these factors,” says Continental Quattro Stagioni’s director of sales Scotland, Paolo Veneroni. “Even the big national chains have taken notice of customers’ search and appreciation of better quality toppings with an authentic provenance behind them. With greater customer knowledge and expectations, this means upmarket ingredients are no longer reserved to the artisan pizzerias but can be found across the industry. “And whilst the number one pizza topping in the UK is pepperoni, many operators are looking to offer more versatility in pizza topping options, including the option to have ‘half and half’ pizza so customers can have two different toppings.” According to the market information CQS have seen, 46%
of consumers said they would like restaurants to offer morehealthful pizza ingredients, and around two-fifths said the use of natural or organic (40%) and local (36%) ingredients is important in creating a good pizza. To reflect this, another option for operators is to offer half pizza with side of salad, which allows customers to cut down on their consumption of pizza (especially for those who are watching their calorie count or trying to eat healthy in the New Year for example). U.K. restaurant operators across menu and industry segments are debuting a wider variety of creative speciality pizzas meant to capture consumers’ growing interest in higher-quality, more-gourmet ingredients and flavours. Recently introduced pizzas reflecting this trend and that have caught the eye of CQS include the following.
Prawn and Lobster Executive Pizza, Prezzo King prawns and lobster with bechamel sauce, grilled courgettes, cherry tomatoes, roasted peppers, red onion, rocket and mozzarella. MILLENNIAL APPETITE Dawn Farms (www.dawnfarms. ie), a leading European supplier of cooked and fermented readyto-eat meat toppings for the pizza industry, believes 2017 will provide even greater scope for pizza innovation in the UK. The company, which supplies the leading brands in the UK pizza, sandwich, snacking and ready meal sectors, sees continued and gradual expansion of consumers’ protein tastes. As a result, it is seeing a greater variety of meat toppings on menus than before which, it believes, will open up opportunities for its customers in the months ahead.
The Goat’s Cheese and Onion One, The Florentine (Sheffi eld) With Rosary goat’s cheese, balsamic red onions, charcoalroasted vegetables, sun-dried tomato pesto, mozzarella and The Florentine tomato sauce. Quattro Salami Pizza, Piccolino Ristorante e Bar With finocchiona, Milano, ’nduja (a spreadable Italian pork sausage), soppresata, tomato and mozzarella. Cipollini, PizzaExpress With spinach, sweet baby onions, red onions and mozzarella, baked with garlic oil and fresh rosemary on a creamy sweet-potato base, finished with chopped parsley, Gran Moravia cheese and chili oil. Rustico Manzo E Gorgonzola, Zizzi Signature rustica pizza base baked with a creamy gorgonzola sauce and topped with slices of beef, slow-roasted tomatoes, rocket, mozzarella and Grana Padano. Chicken Delight Pizza, Pizza Hut With chicken breast, sliced mushrooms, mozzarella and red onions.
Dawn Farms’ consumer insights manager, Julie Sloan, reports that Millennial consumers are seeking wider menu choices. Julie Sloan, Dawn Farms’ consumer insights manager, feels that competition from other food-to-go sectors such as hot sandwiches, tacos, burritos and kebabs has resulted in new formats and bolder flavours making the transition to pizza. The popularity of pulled pork over the last few years had paved the way for other pulled meats such as chicken, beef and even pastrami. “It has also created scope for new flavour infusions for pork beyond American BBQ pulled pork, with new formats like shaved pork slices and roast pork carnitas breaking through,” says Julie Sloan. February 2017
TOPPINGS
Dawn Farms’ charred BBQ chopped chicken. “In addition, the emergence of ham hock, first as a sandwich filling and now as a pizza topping, shows an appetite for chunky meat pieces. Ham remains one of the favourite pizza toppings for UK consumers.” Since pizza is an affordable treat for UK households, Dawn Farms sees indulgent and meaty pizzas remaining very much on trend. ‘Crust innovation’ also opens new opportunities for meat toppings, they point out, whether it’s bacon, pepperoni or chorizo in stuffed crusts or pan pizza which warrants bigger and bolder toppings. “In the last year, we’ve seen different flavours, formats and cuts of beef on pizza menus – and it is interesting to note that family favourite, beef Bolognese, is now one of the top 10 pizza sauces/condiments, according to Technomic,” adds Julie Sloan. “Naan pizza was recently highlighted by the web site Pinterest as an emerging trend, according to consumer online search habits. Indian-inspired toppings like chicken tikka and tandoori are already popular on pizza. We see further scope for this type of ethnic fusion across a variety of our ingredients – chicken, pork and beef.” On many menus, chicken is now head-to-head with the ever-popular pepperoni, while Italian salamis, chorizo and bacon are among the fastest-growing 30
meat toppings (Technomic 2016), note the firm. The versatility of chicken lends itself to a number of different global flavours like American, Italian, Portuguese and Indian, reflected by the sauces now filtering through to pizza menus like pesto, peri peri, tikka, balsamic, tapenade and smoky barbecue. Chicken’s popularity has led Dawn Farms’ innovation team to explore a number of new cooking methods to bring out depth of flavour, including smoked, seared and BBQ blackened chicken, which since launching in mid2016 has received rave reviews from customers, according to Julie Sloan. Dawn Farms also continues to refine its ready-to-order Cooked Cuts range for the independent sector (www.cookedcuts. co.uk), which is available in the UK through its partner Silbury. ‘Must have’ proteins in the range include chargrilled chickenstrips, pepperoni, smoked ham stamps, slow cooked pulled meats and spicy beef meatballs, they suggest, with fast-growing newcomers such as slow cooked shredded beef, chorizo and a range of succulent flavoured chicken such as Mexican Fajita and Chicken Tikka also on the menu. Flushed with success from its recent award as Food and Drink Exporter of the Year, Dawn Farms’ consumer insights team keeps the company at the cutting
edge of trendspotting, as befits a business which supplies the leading food brands on the UK high street. “As usual, in the coming 12 months we’ll be exploring lots of new ways to reinvigorate our customers’ menus,” says Julie Sloan. “Our recent consumer research among over 5,500 UK adults in December 2016 tells us that Millennial consumers want wider menu choices, particularly seasonal or limited edition items which offer flavour adventure and variety. We see menu innovation as a vital way to keep UK consumers eating out in what could be an interesting year ahead.” Dawn Farms publishes a popular weekly Top 9 for Friday trend ezine (for further information contact info@ dawnfarms.ie). FLAVOUR BURST One of the most important elements to a pizza is the nature of its tomato sauce, and usually the ‘foundation’ for what gets added next. Bursting with the taste of sun-ripened tomatoes, the Italian brand that has become synonymous with a wide range of tomato-based products – Cirio - say that they finely chop their finest tomatoes in order to produce a thick and creamy sauce. This is then complemented by a balanced blend of aromatic Mediterranean
herbs - basil, oregano, majorman and onion – therefore making it ideal as a base for pizzas, feel Cirio.
For more information visit www.cirio1856.co.uk, and see further recipes at http://www. youtube.com/Cirio1856UK. Cirio Pizza Sauce boasts a high brix level, and as a result can also be diluted with water without compromising the rich, natural flavour, point out Cirio. Picked, filtered and sealed within 24 hours, Cirio’s Pizza Sauce is ready to use with good results when prepared in both electric and wood burning ovens across all temperatures, they report. As well as the 3kg stacking cans, Cirio Pizza Sauce is also available in an innovative 5.5kg bag in box format. As Cirio’s tomatoes contain no preservatives, so can be stored in the refrigerator at 0-0.5°C after opening and then consumed within three days. February 2017
An extensive portfolio of continental foods, Italian wines, beers, spirits, liqueurs and soft drinks.
Supplying all the essential ingredients to create the ultimate pizza! Distribution centres in Yorkshire, Newcastle, Edinburgh and Glasgow. Contact us on: 01484 557111 Email: info@continental-food.co.uk
www.continental-food.co.uk
www.papa.org.uk
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TOPPINGS
RECIPE IDEA
Cirio suggest serving this pizza with a side of crunchy salad dressed in salt, olive oil and balsamic vinegar for a true Mediterranean taste.
Preparation time – 30 minutes Cooking time – 15 minutes Serves - 1-2
PIZZA WITH MUSHROOMS, POTATOES AND SMOKED CHEESE This Cirio-created vegetarian pizza is a very Italian take on your average pizza, say the well-known brand, and features porcini mushrooms, soft potatoes and tantalising Italian smoked cheese, as well as their signature Pizzassimo tomato sauce for which Cirio say that they only select the ripest and juiciest tomatoes to guarantee the richest colour and fullest flavour. Ingredients for one medium pizza • 250g of pizza dough • 7g of mozzarella, cut into cubes • 100g of Porcini mushrooms, sliced • 100g of smoked Provolone cheese
• 3 large potatoes • 200g of Cirio Pizzassimo sauce • Fresh parsley to taste • Extra virgin olive oil to taste • Salt and pepper to taste
SWEET INNOVATION As food retailers, restaurants and QSRs all battle to gain a commercial edge over their competitors, it’s often down to manufacturers and ingredient suppliers to suggest the newest and most innovative solutions to win over those discerning consumers, feel the inclusions specialist Pecan Deluxe Candy (Europe) Ltd (www. pecandeluxe.eu), who say that they have raised the bar again with its latest product launch – namely, Bacon and Smoky Bacon Flavour Fudge Pieces. Guaranteed to add a delightful twist to almost any application, claim the firm - from ice cream inclusions and toppings to sweet pizzas, cakes and even salads - their unique new fudge variant has been inspired by long-established sweet and savoury combinations such as the popular American breakfast of bacon and pancakes, drizzled with maple syrup. Doubters of this sweet trend in relation to pizza, they suggest, might also bear in mind the popularity of Hawaiian style pizza (ham and pineapple) and, more recently, dishes highlighted and widely copied thanks to exposure on TV shows - such as candied bacon Danish pastries from Great British Bake Off. And the great news for vegetarians is that this fudge contains no actual bacon at all – just an authentic natural flavour and, as per other Pecan Deluxe inclusions, only natural colours to achieve a bacon-like appearance. Available as regular or smoky bacon flavours with the option of chocolate coating, the range is bake-stable and extremely versatile as it is supplied in 3mm, 6mm and 9mm pieces. Suitable for ambient storage, there is a choice of packaging options including
bag in box or various bag formats from 200g to 2kg, point out Pecan Deluxe Candy. “Consumers are becoming ever more diverse in the search for new tastes and textures in their diets. There’s no doubt that traditional inclusions, such as sweet fruit flavoured fudges, are still immensely popular but there is also a growing niche for really innovative flavour combinations that challenge the norm and have the capability to surprise and delight consumers,” says Pecan Deluxe Europe’s business development manager Jenny Baillie. “Our bacon flavour fudge range is completely new to the market and the combination of savoury/ salty and confectionery-sweet flavours works brilliantly. We’re already looking at teaming the fudge with other ingredients to generate many more innovative and delicious options across multiple applications, and look forward to working with manufacturers to develop additional unique solutions to bring to market. We challenge anyone who has doubts to give it a try – we know you’ll love it!” All Pecan Deluxe products – which include traditionally made but innovatively flavoured fudges, moulded chocolate pieces, brownie chunks and praline nuts - are made using natural colours and flavourings in strict allergen controlled, BRC double A grade facilities, and the company reports that it is constantly innovating to develop new flavour and texture options. Pecan Deluxe can now claim to be the biggest European supplier of cookie dough pieces for dessert applications, and these feature in many household name premium ice creams as well as QSR and gastro-pub desserts.
METHOD 1. Wash the mushrooms and slice them and set aside. Boil the potatoes in a saucepan, leaving the skin on. Once cooked, peel, cut into large chunks and season with oil, salt and fresh parsley. 2. Roll out the dough on a baking sheet (square or round), leaving a border of around 1cm. 3. Brush Cirio’s pizzassimo sauce over the dough and add the mozzarella, provolone cheese and potatoes and bake at 250oC for five to seven minutes. 4. After five minutes remove from the oven, add the mushrooms and return to the oven to bake for a further two minutes. 32
February 2017
NEW PULLED CHICKEN AVAILABLE NOW
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PROFILE
Pizza Toscana
y in the Pizza Toscana (www.pizzatoscana.co.uk) has now debuted successfull changing heart of London’s Wardour Street, where it has become part of the face of China Town. TUSCAN INFLUENCE Pizza Toscana occupies the site of a former Biaggio and La Scala restaurants, both of which were very popular with their regular customers over a considerable number of years. This location has long been associated with Italian food and even to this day, past customers return expecting to see their favourite Italian restaurant from times gone by. Still maintaining an Italian theme, however, the restaurant’s particular emphasis has now shifted to focus on Tuscan pizza and the premium Tuscan ingredients being used to make it. The man behind the new launch - Italian restaurateur Stefano Cresci (owner of La Bussola, which claims to be Florence’s most historical and oldest restaurant since 1960) - feels that he was one of the first to realise that high quality pizza would become one of Italy’s preferred restaurant dishes, and so with positive feedback and encouragement from Italians and British people already enjoying the pizza being served in Florence (the UK consulate being close to the restaurant in Florence), he set about planning a UK launch. Born in the heart
Evolving the idea of quality pizza and using exclusively Tuscan ingredients – namely pecorino cheese instead of mozzarella and chopped Costoluto Fiorentino tomatoes (with no waste/seeds, but all flesh) instead of passata as the base for other Tuscan toppings, and extra virgin Tuscan olive oil – Stefano Cresci started to experiment and created a core of five pizzas which could be described as 100% Tuscan, and thus a real ‘pizza Toscana’ was created.
of Florence, Italy, this idea has now become a brand and there are plans for a second central London opening this year. With a menu already reflecting Tuscany’s rich heritage and quality produce, Pizza Toscana’s inspiration - the pizza being served at La Bussola in Florence - was never just a quickly prepared dish, needless to say, but rather a dish given just the same care and attention as any other menu item on the prestigious restaurant’s menu, they report.
PROFILE
Fresh ribbed Costoluto Fiorentino tomato.
Even the placing of the ingredients follow a specific order; namely the cheese followed by a thin layer of tomato, then any other required toppings and finally some Tuscan olive oil. Each pizza has its own ‘recipe’ and process, and so there are different cooking times too, with each pizza type requiring care and attention, and taking a different amount of time to cook. Known to this day as Pizza No 1, 2, 3, 4 and 5, these typical and, claim the restaurant, unmatched creations, practically became an overnight success in the Florence restaurant, and not just with the locals, but with an international clientele, and so Stefano Cresci was often asked when he would be bringing the idea to London, where high quality pizza has already established a strong niche for itself.
LONDON CALLING Having an international outlook, Stefano Cresci realised that the time was right for his creation to make itself known in the UK market and, with help from Federico Fiorentini of BRD Consulting (www. brdconsulting.it), he set out to find a suitable restaurant which had similar values to La Bussola in Florence. BRD Consulting is a management consulting firm specialising in the development of sales networks, direct or franchise, and the provision of high quality consulting services for the retail and franchise sector in the business fields such as location, format, technology and finance, both directly and through alliances (BRD’s Federico Fiorentini having already been involved in the franchise success of brands such as Pizza Rossa, for example). They found the La Scala premises in Wardour Street, London. Family-owned and run for many years, and serving traditional, high quality Italian food, the restaurant which had been popular with customers for generations has now successfully been rebranded Pizza Toscana with input from BRD Consulting. Upon launch, the new menu centred on the five pizzas to be found in La Bussola, having now gone on to offer far more, as well as starters, mains and desserts – all made using the best Tuscan ingredients. The wine list features iconic Tuscan wines such as Brunello and Sassicaia among others, as well as craft Tuscan beers. “I couldn’t have wished for a better location to start in London, this is a high footfall area which is busy almost 24/7,” said Stefano Cresci. “The excellent mix of business, tourist and some residential customers makes it ideal for this new and exciting venture.”
TUSCAN FEEL With 92 seats spread over three floors, upon visiting it is soon clear that in a simple but stylish way with clean lines, Pizza Toscana embraces all that is traditionally Tuscan – from the wood burning oven made by specialist firm Valoriani, to the chestnut tree table tops that have been crafted by artisans in the Chianti area.
The ground floor opened in advance of the two upper floors (which have been gradually converted to the new style décor to provide event and socialising areas), and therefore meaning that importantly in today’s competitive times the new business was able to make a head start by serving a core menu of pizzas at ground level – something which the international franchising consultant, Federico Fiorentini, says he often prefers to do, as it allows for modification and feedback as the new launch takes shape and develops.
PROFILE The overall effect is a style which is rustic and elegant, reflecting a mix of modern and traditional Tuscany, all enhanced by a series of photos depicting Tuscan life and scenery from the 1920’s to present day that have been sourced from Florence’s historical archives of Foto Locchi. The chairs are based on the classic 1950s chair to be found in many Tuscan kitchens (also known as the ‘chair of the osteria’). THE PIZZA Pizza Toscana’s pizza is characterised by being crispy and light due in no small part to the quality of the flour used, the time it is allowed to rest and the yeast used; in turn meaning that it is also better for the digestion. Their two pizzaioli went over to Tuscany to train, just as staff from the restaurant in Tuscany came over to see and experience the London site. Since the launch, their range of pizzas have broadened with prices ranging from £7.50 (Marinara) to £14.90 (Bresaola), but having assessed the pricing of pizza locally, then taken into consideration their Tuscan credentials and point of differentiation in terms of the premium nature of their ingredients, they understandably feel that they have pitched their pricing accordingly (the pizza-serving Sartori and stylish Princi being not too far away, for example). To help them bring their Tuscan pizzas to market in the UK, Pizza Toscana can boast a close collaboration with the Tuscan ingredient supplier, Vinci Food and Wine Ltd, also based in London. For the supplier, this has been a new project for them which is also giving them the chance to provide a lot of products from small, quality Tuscan artisanal producers. Even the pizza flour comes from a small company in Tuscany where it is milled and blended according to Pizza Toscana’s specific requirements.
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www.papa.org.uk
37
FRANCHISING
Wales is hungry for
Papa John’s!
Papa John’s has become one of the largest pizza companies in the world. Named as the UK National Pizza Delivery Chain for the sixth time in the 2015 PAPA awards, Papa John’s now has more than 350 stores across the nation and over 5,000 stores world-wide. OPPORTUNITY KNOCKS Welsh franchisees - John O’Brien and brothers Clif and Dale Roberson (main picture) from Merthyr Tydfil – decided that they wanted a slice of the action. The school friends got their business heads together in 2015 to take advantage of a Papa John’s franchisee incentive deal and ended up creating their very own Papa John’s adventure. The entrepreneurial trio now manage franchised Papa John’s in Cwmbran, Caerphilly, Pontypridd, Merthyr Tydfil and have most recently opened-up in Barry. “I attended Cyfarthfa High School in Wales and have been good mates with John ever since!” says Clif Roberson. “In 2015 we decided to start a joint franchised business. John, a former maths teacher
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HQ for training and we are supported on an ongoing basis by head office staff. Our own store staff are trained by us and also through an online modular system designed by Papa John’s which ensures they have all the necessary skills to serve up our great pizza every day.”
had a little experience of the industry, although his son used to work for a rival pizza firm, but he loves pizza! So we did our homework and research. “For my part, I had been a
franchisee for around ten years running sandwich bars after a brief spell trying to go it alone, so I knew franchising was a better way forward. It was a big step for us but we started by opening our first Papa John’s store in Cwmbran and haven’t looked back. “We raised the finance through a mixture of private funds and a bank loan from HSBC’s franchising department. HSBC were really helpful. The staff know Papa John’s well and understand the business model. They have worked with many Papa John’s franchisees and so securing funds was a straight forward process. “We attended Papa John’s
FIFTH STORE AND NEW CUSTOMERS “We are very excited now to have recently opened our fifth Papa John’s in Barry. We all have a personal connection with the region as it’s where we enjoyed our holidays when growing up. So it’s great to be back, introducing the unique taste of Papa John’s to residents of the seaside resort,” Clif Roberson continues. “Barry is about 20 minutes from some of our other stores, so now we can market to a whole new customer base. Holiday makers and local families alike can now enjoy our superior pizza made with only the freshest ingredients for a better flavour. “From a financial point of view we have been able to take advantage of Papa John’s special incentive scheme for franchisees when we have opened our stores. The scheme gave us help with marketing plus some free equipment which was a real boost initially. February 2017
FRANCHISING “The main challenge has been to find really good locations for stores. We really took our time over this and it’s paid off. The more unexpected challenge was managing demand for pizza – we have been surprised by the level of custom which far exceeded our expectations. We needed to get staff up to speed rapidly to cope! However, this was a good challenge to face! “The good news for Wales is that everyone benefits from new businesses coming into the area. In each store we employ around 15 local people. We are all now looking forward to delivering on our promise of ‘Better Ingredients, Better Pizza’ by supplying the local communities around our stores. “So far, we have all been surprised and delighted by the popularity of our stores, which have already doubled original forecasts, seeing strong repeat business and so we have plans to open further Welsh Papa John’s in the future.” DELIVERING THE DOUGH “We are expanding throughout the UK and are currently recruiting franchisees like John, Dale and Clif, keen to become part of our success story,” confirms Anthony Round, business development manager for Papa John’s. “At the end of last year, we announced our latest incentive package designed to help franchisees ‘deliver the dough’ in 2017. Special deals on marketing, equipment and discounted royalties are all on the table for qualifying franchisees setting up stores within the next year. “By offering a helping hand
right at the outset, our aim is to provide franchisees with all the right ingredients to enable them to taste success quickly. Many of our franchisees start out with just one store and go on to open multiple Papa John’s. “The benefits of our franchisee incentive deal for 2017 specifically include a 15 month royalty reduction programme, a free pizza oven (subject to terms and conditions) plus a marketing launch package provided by Papa John’s. This targeted support has been specifically designed to help franchisees in their first year of trading in order to improve cash flow, reduce capital spending and drive sales from day one. “Our ‘Better ingredients. Better Pizza’ concept continues to prove popular and so we need new franchisees who are keen to bring our superior quality pizza to new areas of the UK. Franchisees don’t need any direct experience of the industry as we provide all the necessary training. However, individuals do need to be motivated, enthusiastic, hardworking and want to be part of a growing team. Good interpersonal and people skills are essential, as franchisees deal with customers as well as lead a team on a daily basis. “In return, our dedicated team supports franchisees through the entire process of opening their franchised Papa John’s including help with location selection and full turnkey solution to opening the store. Through our latest incentive deal, we are looking forward to working with more new franchisees to open-up more Papa John’s stores throughout the UK.”
Italian wine café launches franchising model In 2013, two young Italians with a strong passion for good wine and traditional Italian food created Veeno – The Italian Wine Cafè. And in just a few short years, Veeno has gone on to become a successful entrepreneurial story in the UK market. Veeno exports the Italian culture of “aperitivo” - drinking high quality wine while tasting good food with friends and family - in the warm and welcoming atmosphere of their store environment. Their wine is produced by an excellent winery business in Sicily, while their food is carefully selected from the best Italian producers. Veeno adds that it does not accept any compromise between quality and authenticity, delivering a unique consumer experience that is fascinating the UK market on a daily basis. Thus, in just three years the company’s turnover has grown by 800%, they report, and today the brand operates eight direct stores as well as franchise operated stores in the UK, employing more than 100 people. Veeno says that its franchise ambition is to create the first Italian Wine Cafè network across the UK so as to become a market leader along with its partners. ITALIAN LIFESTYLE Every Veeno Wine Cafè offers a glimpse of Italian lifestyle – “where taste meets beauty and
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attention to detail is our passion,” say the brand. The furnishing is simple and contemporary, with careful attention to decor, lighting and ambience that exudes a comfortable and stylish way of life. The eyecatching wine display is equally distributed throughout, whilst sober photographic imagery completes a frame on a corner of Italy. The service style is friendly and discreet, with the wine accompanied by typical Italian food intended for sharing amongst friends - all typical of the tradition of aperitivo. Indeed, the aperitivo tradition endures with every glass and snack expertly described for its flavours, fine ingredients, and various combinations suggested by Veeno’s staff - just as a wise owner of an Italian wine shop would do. Veeno point out that their proven franchise formula was established after extensive empirical research had been carried out by their store owners, and believe that excellence is a duty towards their customers and franchise partners. A VEENO FRANCHISE Veeno feel that they are bringing a unique concept to the UK franchise market, claiming to be the first brand to introduce the ‘aperitivo’ formula to this country with the market having already
February 2017
FRANCHISING
recognised Veeno in particular as a ‘Wine Cafè & Italian lifestyle icon’. In the UK wine drinking is not just for connoisseurs, they add. Recent research commissioned by the Wine and Spirit Trade Association (WSTA) shows that it is now the favoured alcoholic drink for 60% of adults, report Veeno. In addition, according to the BFA’s Franchise 2015 Survey, over 90% of UK franchisees reported that their franchise businesses were profitable. Veeno says that it is growing rapidly and that its business model is a very profitable one, as testified by the growth in the network of Veeno stores across the UK. They also add that their company is owned and managed by professionals who can boast high product and market experience as well as strong business management skills, combined with many years franchising experience. Veeno says that it aims to guarantee the best quality of product supply at the lowest cost since wine comes from the family vineyard in Sicily - as a result, their supply chain is attractively short, they point out. Planning and alcohol licences are much easier to obtain in comparison to public houses for example, say Veeno as they do not have the challenges of either a full restaurant licence or late night drinking venue.
THE OFFERING A Veeno wine café ranges from 1000 square foot to 2000 square foot, and so the required investment depends on the size of the unit and contingent factors (although it is generally lower to other operators on the market, claim Veeno, thanks to their distinctive operating model and high efficiency). Each location is carefully selected by the franchisor in urban areas with a very high potential, such as business districts or city centres, the choice being made through rigorous geo-marketing criteria to identify the best spot to maximise trade. The Veeno customer experience targets a broad customer base, say Veeno, although there’s a particular focus on high spenders and professionals with a passion for quality food and drink. “We have designed a franchise package to offer this unique opportunity to all interested investors that match our selection criteria,” says co-founder, Andrea Zecchino. “Our franchise formula is carefully designed to improve financial performance, shorten the return of investment period and maximise profitability. This exceptional entry opportunity would not be possible without our trust in a solid and successful brand.”
L’appuntamento dei professionisti The meeting place for Italian food professionals
15 & 16 MARZO / MARCH 2017 PARIGI PORTE DE VERSAILLES • PAV. 7.1
Idee italiane da portare via ! / Italian ideas to take away Scaricate il vostro badge gratuito su / Download your free badge on
www.parizza.com inserendo il codice / and enter the code
CODE : PPIT Organizzato dalla / Organised by
More information about Veeno can be found at (www.veenofranchising.co.uk).
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STARTING OUT
Brand new When starting out in the food business, the frank advice of those who’ve gone before, can be invaluable. Here, two industry insiders – Parviz Hayati and Phil Morgan, both of whom can boast a variety of extensive experience in the food sector - share their candid thoughts and insight.
The
10
Commandments PARVIZ of Business HAYATI
N
o matter how good your business plan, and how well defined your proposition is, there’s no silver bullet that guarantees financial success and stardom! How you get there is down to you, the people you gather around you, and the insight and experience you pick up along the way. Get ready to make mistakes. But how you recover and what you learn from your mistakes is the main issue. You need to improve your weakness areas fairy quickly, however. So be passionate about what you do. You don’t have to love all the foods you make, but you do have to be fired up about them. You’re going to devote a lot of time and energy in running your business and building it into a successful 42
enterprise, so it’s really important that you truly deeply enjoy what you do. We are lucky that our industry allows that. It goes without saying that nobody sets out to give a bad product or service. It seems somewhere along the line, when we decide to set up our business and come the time we open the door, we often ignore the fact that having a good product is not the only major factor which would make us lots of money. Not only do you need to have a good product, you also need to be good, or become good, in several additional key areas - understanding your figures, marketing, customers, handling staff and bookkeeping, to name but a few.
After graduating in mechanical engineering in 1980, Parviz Hayati owned and ran two franchises of Swinton Insurance. In 1994 he decided to make a career change and combine his main passion for cooking with his flair for working with people, picking up his skills learning in a friend’s takeaway and through experimenting in his own kitchen. He also ran a successful media company with his two sons, specialising in marketing, web site design and promotional videos. Over the years his businesses have won many national, regional and local awards, and he has also made a few TV appearances. Now retired, alongside spending time as an avid gardener in his vegetable patch, he works with the Chambers of Commerce and the Prince’s Trust as a business mentor, helping young new starters on their path to business success.
February 2017
STARTING OUT
You may already work in the catering industry but you are working for someone else. You may be thinking why should I make money for him/her, when I can do it for myself? You may also think you are a good chef or a manager, so that will definitely make you a good business person. Wrong! In my experience, it does not work like that. Wanting to make lots of money should not be the main reason, nor should you necessarily feel that the fact that you are a good chef, or manager, will automatically translate into you being a good successful business person. Running a successful business is made of a few factors. Some are big things, some small. Sometimes, however, the problem is we all know about the big and important things but in the process ignore the small ones. So, before you put your hard-earned cash, house or even your marriage on the line, my advice would be that you consider the following 10 important aspects.
DO YOUR PROJECTION AND CASH FLOWING ASAP If you are going to borrow any money from the bank, you will need it. You can download templates from internet or talk to your accountant. When you are preparing your projection, always overestimate expenses and underestimate revenues. That said, I’ve never seen a start-up business where expenses were at least 30% more than initially planned or anticipated, and revenues are at least that much less. Being conservative in your numbers doesn’t mean you are willing to accept those numbers, it just means you are arming yourself with information you can work with and work over. It means you can gauge the kinds of efforts and activities you will need to put into sales and marketing. Cash flow is the lifeblood of any business, and is absolutely essential to feed bottom-line profits. You need to have at least six months’ (but ideally 12) money in reserve to live on. Before seeing your bank manager, make sure you fully understand your projection and cash flow figures. You can take your accountant along (if you really have to). This is not recommended. The bank isn’t lending the money to your accountant, it is lending to you. So you need him or her to gain faith and confidence in you and your plans. Once they do, you are almost there. When talking to your bank manager, never ever end your conversation by saying “are you happy to lend me the money?” Instead you should say something like “this is my plan. What would you advise - loan or overdraft? - and what would be your rates?” Only once did a bank manager say to me “I have not agreed yet if we would lend you the money”. I replied “oh, sorry, another bank have already said yes to my idea (that wasn’t true). I assumed you would say the same. Is there a problem?” Then he said, “we most probably will, but it was only an observation.” Then we just laughed.
DRAW UP A BUSINESS PLAN Do your research. Be expert in one thing. Make a smooth start by planning, which makes a less stressful process and goes a long way towards ensuring the business you start lasts and thrives. Know the score, know your patch, know what you’re good at – and focus on it. Don’t try to conquer the world all at once. Develop a clear vision for your business and articulate a sense of where you’re heading, even if you might need a couple of diversions. You’re running a real business and employing real people. And profit definitely isn’t a dirty word. So remember to keep an eye on the numbers and always watch your cash flow. Always find new ways to keep costs low. All the cash flow in the world is worthless if it’s not positive cash flow, which means you have to bring in more cash than you pay out. To do this, you need to keep your cost and expenses low. Test and measure everything. You can’t change what you don’t measure, and you can’t tell if a programme or strategy is working if you are not faithfully testing, measuring and tracking your results. Don’t discount, add value. Whenever you discount, you are taking money directly out of your own pocket and directly from your bottom-line profit. So don’t do it. Instead, create added value propositions to your business by creating a brand which your customers trust. Your customers are prepared to pay for a good product. If there’s one thing recession has thought me, it is that customers become choosy. Maybe because they have not got as much disposable income as in good times, they carefully choose where they spend it. This is great news if you are running a good and sound business. LOCATION, LOCATION, LOCATION Before you start shopping for business space, you need to have a clear picture of what
you must have, what you’d like to have, what you absolutely won’t tolerate and how much you’re able to pay. While many start up mistakes can be corrected later on, a poor choice of location is sometimes impossible to repair. If you know your target customers, it makes it a lot easier to then find a suitable location. So be systematic and realistic. Is your operation going to be formal and elegant? Or kickedback and casual? Your location should be consistent with your particular style and image. There are two important angles to the issue of demographics. First, consider who your customers are and how important their proximity to your location is. The demographic profile you have of your target market will help you make this decision. Then take a look at the community. If your customer base is local, does a sufficient percentage of that population match your customer profile to support your business? Does the community have a stable economic base that will provide a healthy environment for your business? Be cautious when considering communities that are largely dependent on a particular industry for their economy; a downturn could be bad for business. Now think about your work force. What skills do you need, and are people with those talents available? For most catering businesses, foot traffic is extremely important. You don’t want to be tucked away in a corner where shoppers are likely to bypass you, and even the best retail areas have ‘dead spots’. Monitor the traffic outside a potential location at different times of the day and on different days of the week to make sure the volume of pedestrian traffic meets your needs. Consider how accessible the facility will be for everyone who’ll be using it - customers, employees, and suppliers. If you’re on a busy street, how easy is it for cars to get in and out of your parking lot? Is the facility accessible to people with disabilities? Be sure there’s ample convenient parking for
www.papa.org.uk 43
STARTING OUT both customers and employees. As with foot traffic, take the time to monitor the facility at various times and days to see how the demand for parking fluctuates. Are competing companies located nearby? Usually that’s good. You may also catch the overflow from existing businesses, particularly if you’re located in a restaurant and entertainment area. Rent equates to the major portion of your ongoing expense. Where possible try to buy the building or have an option to buy at later stage. BE DIFFERENT AND INNOVATIVE This is the single most important part of any successful business. One should apply this ideology to all aspect of our business. The question you need to ask yourself is “why should customers choose me rather than my competitors?” What do you have to offer which is different to others? This is the time you need to be honest with yourself and not be fooled with your own grand delusion or B.S. You should start with your décor. Why follow the norm? What is classed as a norm now was somebody else’s vision. Do your research on other competitors shop fit and then create your own unique layout. Create products which are hard to copy by your competitors. Most dishes or pizzas are mainly about the sauce you use. Do not buy ready-made sauces unless you can change the taste by adding your own ingredients. Do not be afraid of experimenting. This is at the heart of your business. Get the supermarkets inhouse magazines. They will tell you which products are in. Then see how you can make it a pizza or a dish from it? We always experiment with new and sometimes crazy ideas. A fair few never make it to our menu, but some do. SERVICE When it comes to service you should always try to get your staff on board. They really need to appreciate how important their roles are when dealing 44
On the look-out for seed capital? To find out more and apply in 2017, visit www.theseedfund.co.uk.
THE SEED FUND Seeking food and drink’s entrepreneurial stars of tomorrow, the Seed Fund’s annual competition opened for entries as of the start of this month. A philanthropic organisation which nurtures small and start-up food and drink businesses, the Seed Fund is now in its fourth year of activity. Extending its reach across the UK in 2017, the Seed Fund offers support and mentoring from over 30 industry professionals and business leaders. Twelve shortlisted companies will be offered places on the Seed Fund Academy – which runs over a number of days, during the summer months. The winning companies can attend seminars, workshops, one-on-one sessions with mentors, industry visits and meet the buyer events. One eventual winner will then be announced at the Great Taste Golden Fork Awards Dinner in September, receiving a further year of support worth over £100,000. Founded in 2013 by Bristol-based design and marketing consultancy, the Collaborators, the Seed Fund has recently announced a new partnership with Great Taste blind-tasted food awards. United by a shared commitment to supporting up-and-coming food businesses, the partnership will offer Great Taste award-winning small producers the opportunity to qualify for the Fund. Open to anyone who has been trading for under four years, from small food businesses with an appetite for growth to inspired individuals with a big idea, the Seed Fund will name its class of 2017 at the end of March. Won by Adam’s Raw Chocolate in 2016, the final prize offers support and brand development, including access to branding and communications resources from the Collaborators and on-going advice from other industry experts and mentors.
with customers. They need to appreciate they are just as vital to your business as your manager or the head chef. Staff need to be told you expect them “to treat customers as they would like to be treated as a customer”. That’s all. LOVE YOUR STAFF They are virtually your best assets. Without whom you’ve got no chance! Your staff need to know - regardless of rank that they are just as important as anybody else. Otherwise you would not have employed them. While keeping them at arm’s length show some interest in what they are doing outside work. Whether one’s just had a
baby or completed a period of study. Be firm, but fair. Try to create a happy and pleasant work atmosphere. Never ever let them see that you are stressed, whatever might have caused it. Always praise them when they do something good, no matter how small. And encourage them to put their hands up if something went wrong so that you can try to rectify it promptly. Also encourage staff to come up with ideas. LOVE YOUR CUSTOMERS Be professional from the word go. Everything about you and the way you do business needs to let people know that
you are a professional who is running a professional business. Treating customers in a friendly, courteous manner. Never ever take your customers for granted. I believe this is the biggest mistake any business can make. You should build up mutual trust with your customers. They should not feel you are just there to make money out of them. For example, if when a customer’s order falls within a meal deal, staff were told to inform them that the order was going to be cheaper than they thought. Or when a customer changed a pizza topping. Rather than charge extra, I would suggest the nearest pizza and just swap toppings. Whichever way to incur less cost to them. Remember this is a long term investment. You need to get good at remembering faces and names. There is nothing better for a regular customer to walk in with some friends and you call him/ her by their name. I love it when this happens to me! CONSISTENCY, CONSISTENCY, CONSISTENCY In my experience working with a few outlets, this seems to be a problem area for most independent operators. Which does not need to be. This normally occurs when you have more than one chef (which is always the case). Again this is because there is no clear written recipe. What you are looking for by using a pizza as an example. Once they are out of the oven, one should not be able to tell who cooked it. This is about consistency in the appearance. But with regard to taste, simply measure all ingredients and have them written down in your cooking instruction book. Remember any chef can cook a good dish. The question is can they do it day after day? Unlike big chains we do not have the luxury of having everything made from a central kitchen. FREE IN-DIRECT MARKETING Support your local charities. Encourage your customers to tell you when they are doing any fund raising activities. This is a great way to show your February 2017
STARTING OUT
Securing finance The wood-fired pizza restaurant, Stoned, has seen business boom since opening its flagship premises in Braunton, Devon, last May. The new restaurant was established after owner Tom Honey secured funding from NatWest worth £49,000. The unique layout of the restaurant means diners can see every stage of the pizza-making process, allowing them to enjoy a relaxed and interactive dining experience. As a result, Stoned Pizza has seen an increase in footfall and keen interest from locals, and now has hopes of expanding even further in the years t come. Tom Honey recently hired an additional 20 employees – nearly doubling Stoned’s staff - as a result of increased demand. The company prides itself on its apprenticeship-style hiring programme, where young employees are taught useful skills to help them succeed in the food or restaurant business. From humble beginnings selling pizza on the beach and in campsites with his family, Tom Honey continues to take pride in the connection between his company and the community. “I really try to prioritise getting young people from the local area involved in work. I hire a lot of people aged between 17 and 20,” says Tom Honey. “In the past, I struggled to secure funding as I wasn’t sure what was available and whether I was eligible. NatWest took the time to talk me through a variety of different funding options, and eventually helped me to secure the finances I needed. Now, I’m able to grow my business, give customers a unique experience and, hopefully, give back to the local community at the same time” “Stoned Pizza has an exciting future
having already grown its footfall. We have every confidence that Tom’s venture will be a success, and that it will contribute immensely to the local community,” adds NatWest relationship manager, Stuart Passmore, who also answered some additional questions for those starting out. How should someone seeking bank finance to launch a new food business initially go about approaching the bank? You can approach a bank in many ways now, from an online application for more modest sums to a face to face meeting for larger sums. Most banks deal with more modest lending requests over the phone or online so it’s normally a fairly quick process for a business which is seeking to borrow up to £25k. When applying, make sure that you clearly articulate what the funds will be used for and how you intend to pay them back. What type of information might the applicant need to provide? You will need to provide basic information such as your personal details, as well as going into some detail about the business itself. You should be able to provide answers to questions including the following. What do you make or sell? Are you a new or existing business? How much business have you already got? What do you own and what do you owe? How much do you want to borrow? What for? How will you pay it back? What is your contribution? What is the estimated lifetime of the asset you are buying? Any top tips for success in securing funds? If you have experience in the trade, then say so. Show that you have done your homework
regarding the market you are seeking to enter. If you have managed to repay debt successfully in the past be sure to mention this. It will count in your favour, as will any investment you are personally planning to put into the business. Is more funding now available from banks for food businesses than before? There is plenty of funding available if the application stacks up. All banks will want to support healthy growing businesses that need to take on debt for the right reasons. Each application from each business will be taken on its own merit and of course banks will be more cautious towards some sectors than others. What type of business support and advice can the bank offer in the early days of a start-up business? NatWest aims to help small businesses with more than just finance. We can connect you with the right people with the right knowledge to boost your business and help it grow. For example, we have a network of Business Growth Enablers who host workshops and surgeries for start-up businesses to support them in the early days. These Business Growth Enablers can work with you to boost your connections, with various opportunities and partnerships. NatWest also powers Entrepreneurial Spark – a free ‘business accelerator’ scheme for early stage and growing ventures. Entrepreneurial Spark has been created to provide a training and enablement programme focused on developing the right mind-set and behaviours needed to become a successful entrepreneur. To date the programme has supported more than 660 start-ups across the UK to grow their business, and it is open to businesses from all sectors and is completely free. Entrepreneurial Spark currently operates across 12 locations throughout the UK, with a further Hatchery opening in London next year (more information is available at http:// business.natwest.com/business/Boost.html and http://www.entrepreneurial-spark.com/).
www.papa.org.uk 45
Casu
STARTING OUT
TOP THREE Daniel Land (right) co-founder of the successful Coco di Mama 14-strong chain with Jeremy Sanders (left) has three top tips for those starting out in the food business. Do your research Whilst you can change plenty about a business once you’ve started, it’s much easier if you’ve got it right in the first place! Spend time thinking about every decision, but particularly those that are difficult to reverse (the most obvious one being your first site). The more disruptive a change of direction is, the more you should look for concrete evidence to support your final view. Brand matters We find that customers make almost instantaneous decisions about who you are and what role you play in their day. Everything about your business serves as a touchpoint for customers to position you. So develop a distinctive and unique brand and then make every touchpoint deliberately consistent with this. The more coherent your brand is, the more customers will enjoy interacting with every element of it. For instance, at Coco, “we power our customers’ day.” That’s our role - and everything about our stores supports this. Become an expert Don’t outsource any expertise within your business. By all means bring in experts, but seek to get to the same level as them quickly. The founders should aim to be able to train any person in any role. It’s a fantastic starting point for the culture of any business and something we believe very strongly in at Coco di Mama. That’s why you’ll see me on the coffee machine so much! 46
customers that you like to put something back into their community. Work with schools. Contact your local schools and offer your free classes for making Italian food. And once you are in, make sure you wear your chef’s jacket with your logo on. And remember, if kids like you, they will make sure to ask their parents to come to your shop. You could even hold small classes in your shop when you are not open. The kids can make their own pizza to take home. If you are not already doing it, please try it. You can also contact your local Chambers of Commerce. They are always looking for business people to go into schools and talk to pupils about careers. As part of your marketing, every six months do an online customer survey. This points out areas of concerns before they become a major problem. In order to encourage feedback, offer some kind of incentive to your customer. We have used Polldaddy. It’s very cost effective and you can set your own questions. Start digital and stay digital. Focus on marketing manically. Connect. Engage. Like. Post. And don’t just think and act like a small business from East Anglia. By putting digital at the heart of your thinking, your marketing message can reach much more wider audience. Use Facebook and Twitter. I am not going to talk about Twitter because we didn’t use it, but those who have are convinced it works. Facebook has become one of the top social media platforms these days and there are numerous advantages associated with it. Facebook can be extremely useful. And it cost nothing to set up. But make sure you set up it for a business and not for personal. Because you cannot change it later. The business Facebook allows you to advertise by boosting a posting and you can monitor the traffic through your Facebook. I admit I don’t know much about the ins and out of
Facebook (I don’t have my own), but I do know how much it can help and this marketing strategy is low cost. A business can sign up on Facebook for free and for a small start-up business this is really useful as they don’t have the money as yet to pay for a web site. Marketing is immensely important for every business. I remember the days we used to spend thousands of pound a year in newspaper advertising. And I was never sure if it really worked! JOIN A TRADE ASSOCIATION Being an independent operator can be a lonely job. You’ll do a lot of research writing a business plan, but that’s just a start. When you’re starting your business, you need to become an expert in your industry, if you’re not already. Joining related industry or professional associations before you start your business is a great idea. I am not here to blow PAPA’s trumpet. All I am saying is how being a member of PAPA has been good for our business. In fact, in all my different careers I have been a member of some association. Becoming a part of your industry’s association will not only tell your customers that you are a professional outlet, but also demonstrates the fact that you take your job seriously and allows you to see what other people are doing (by reading the association magazine, for example). There’s lots of help and advice on offer and all for less than a £5 per month; to me it’s a no-brainer! And once you have decided to join, you must then consider entering into their annual competitions. We have for many years. Sometimes you win, sometimes you don’t. During the process, however, you meet up with like-minded people. You can learn and make friends. If you win or are even short-listed, it will give your business a stamp of approval from your industry. This is priceless as far as marketing your business. Again, this is something to shout about on facebook. February 2017
Casual Dining reg open ads versions.qxp_CD104 03/02/2017 10:19 Page 1
OPENS THIS MONTH Book your free trade ticket to your leading trade show for the fast moving eating and drinking out sector “Casual Dining is the two days a year when our sector gets together. It’s an essential forum for sharing ideas, innovations and insights.” SIMON KOSSOFF, CO-FOUNDER, CARLUCCIO’S & CHAIRMAN, GIGGLING SQUID
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@CasDiningShow #CasDining17
Book your free trade ticket at www.casualdiningshow.co.uk quoting priority code CD104
STARTING OUT
Taking the plunge Thus, my words of wisdom are based upon a lot of experience about doing things ‘brand new’, the accompanying risk and the holes not to fall into. In my opinion, too many words are written on how to start your own business, how to get rich quick, but not many on some key surrounding factors that you need to think about first. And two key things stand out uppermost in my mind (and trust me, I’ve got it wrong - and right - enough times to know what is and isn’t the thing to do) are as follows.
PHIL MORGAN Phil Morgan of Futurefoods (www. futurefoodsuk.co.uk) has worked in the food industry for over 35 years, not only working for and helping to run businesses that manufacture and supply food products to the foodservice sector (notably the pizza, mozzarella and dairy industries), but also as a successful owner/operator of what, in the early to mid-90s, was very much a brand new business concept - a high volume mobile pizza by the slice food business to be seen at major county shows, rock festivals and exhibitions throughout the UK – namely, the Pizza Machine. And in between, he reports, came (ad)ventures into pretzel manufacturing and artisan smoked salmon production! So, you’re working for someone and thinking to yourself: “I have an idea I think would work.” You want to do something ‘brand new’. But where to start, what to look out for? The Pizza Machine pioneered the concept of hot pizza by the slice at large venues and gatherings in the earlier days of the pizza industry, at the likes of Glastonbury Festival, Milton Keynes Bowl Rock Concerts, the British Grand Prix at Silverstone, and the Great British Beer Festival at London Olympia to name but a few. Back then, the concept was unique amongst the standard burger, fish and chips and fried chicken offers. Today, of course, pizza has moved on; it’s literally everywhere and very much mainstream, and we are now into the realms of gourmet wood-fired pizza at such events. But the Pizza Machine was there first... 48
WITH NEW BUSINESS COMES RISK It’s one thing to be an executive in a company and mess up on a business deal, and quite another to be a business owner and do the same. Ouch! That can hurt, as the loss can come out of your own bank account. So remember, you need to think about how you will cope with the pressure of a new business venture. The money you make or lose will be yours. The most successful entrepreneurs started out young where they didn’t have quite as much to lose compared to some 30-something’s in a paid job with a partner, kids and mortgage to support. So, above all, weigh up whether you can allow yourself to accept failure if it happens where dependents will be involved. YOU MUST HAVE 110% COMMITMENT TO SUCCEED I have been on the financial ropes twice in my life and through sheer bloody-minded determination I have bounced back to succeed again. It helps if you are doing something you know a lot about already. In fact, understanding your product and market fit is key and gives you a much better chance of success. A good example of this is a current project in which I am involved - Yester Farm Dairies- and their Scottish fior di latte mozzarella cheese. This is a family farm and milk processing dairy on the Edinburgh outskirts who distribute their own cows’ milk and dairy products under the Yester brand throughout Central Scotland to hotels, restaurants and shops. As with all dairy farms, the need to diversify is well documented, and with advice from a select band of pizza and mozzarella industry experts, including myself, a small factory opened in January 2016 to manufacture an artisanal range of dairy products - Scottish mozzarella cheese, and soft cheese and cultured creams- including cottage cheese, full fat soft cheese ,sour cream and crème fraiche. This is something those of involved in Yester know a lot about, having variously been involved in large scale mozzarella production
from the early days of the industry way back in the 70’s, and more recently in large scale volume soft cheese manufacture that supplied many of the key UK food retailers, including M&S and Sainsbury’s. Yester was to be a much, much smaller and altogether more artisanal version of all this - and fun to boot! Here are some of the key factors that influenced our decision to take this project forward, and which I believe anyone just starting out should consider. UNDERSTAND THE MARKET Your business horizons and where you stand in the order of things. With long standing experience in the pizza industry, those of us advising Yester knew the of the opportunities that existed for manufacturing a Fior Di Latte Mozzarella Cheese, but in Scotland with Scottish Cow’s milk, and not Italy. Scotland is famous for its whisky and salmon, and increasingly, for its small artisanal cheese makers. KNOW THE BUSINESS INSIDE OUT Know your exact product costs, and margins. So many small businesses work this sort of stuff out on the back of a piece of paper. If you don’t completely understand what margin you require to run your business, and what margins are required further up the tree - wholesaler, end-user - then you likely aren’t going to be able to control your own operating margins. RESEARCH THE MARKET A simple SWOT analysis (Strengths, Weaknesses, Opportunities and Threats) can concentrate the mind. You have to visualise who your customer will be and what will make them choose you as a supplier. Discover where your opportunities lie. Remember to be sales driven and sell a product the market will buy (which may not be exactly what you want to sell necessarily). FOLLOW A STRUCTURED BUSINESS PLAN Believe it or not this is something that is left to the last minute - when it should provide the platform for sales growth against which associated operational costs are structured. Be careful not to set up the business and then set sales targets needed to cover overheads; be realistic about who will buy, when and in what quantities.
February 2017
STARTING OUT Start in a small and uncomplicated way to limit initial risk if you can. The old chestnut of “90% of new businesses failing in their first year” is so true. You target sales growth too fast and too early on, people don’t pay as quickly as you’d like, and suddenly you struggle to buy stock or ingredients and pay wages, as money isn’t coming in as fast as you need it to. It’s what we all know as cash flow, which is usually the killer. So, a sensible business plan will set realistic targets that shouldn’t over stretch a business too early on. And remember that other old chestnut – “Turnover is vanity, profit is sanity!” Be flexible - review the business plan constantly and re-forecast. Small businesses can flourish against the mighty organisations because they can be nimble on their feet and react to changing demands very quickly. Running your own business can be very rewarding for this simple fact alone. No need to have meetings, project reviews, and more endless meetings to be told how to do something by someone with less knowledge and passion than you. You know your business, you know your market- you just do it. But, a cautionary note. If it clearly isn’t working, get out before it drags you under - how many successful entrepreneurs relate stories of years of failure before hitting the jackpot?
SELL, SELL, SELL! In this age of internet and electronic communication there are endless ways to reach a huge audience at the click of a mouse. But you have to break through all the noise going on out there with a unique message that gets you and your business noticed. Word of mouth and recommendation are typically excellent ways to gain new contacts. Good and thoughtful design. Whatever is in the public domain - you included! - carries your brand on it. Just remember that it is profit you seek- which in a modestly set up business can
be achieved relatively quickly. Spread yourself absolutely everywhere to get noticed in the early days. This is an all too brief look at starting ‘brand new’. I could go on and on about all the things you need to think about first before taking the plunge. But just remember this - to have regrets is not to have a go at something you knew you could and wanted to do. As long as you follow the steps outlined above, in particular an acceptance of the fact that it might not work out, then go for it. As they say, life is too short to be serious!
www.papa.org.uk 49
PROFILE
Pizza
Time
Back in 2008 Irfan Nakip and Huseyin Borachan, the owners of Pizza Time in Whitehill (Bordon, Hampshire) had an existing, successful pizza outlet when they asked Tangent Partnership (www. thetangent.co.uk) to redesign their whole interior, exterior and signage in a way that would allow them to expand their concept into more outlets.
A TASTY PROPOSITION Their plan was initially to grow organically by opening more outlets owned and operated by them, with a view to offering the brand on a franchise basis once they had proved the concept in a number of locations. To be successful, any concept requires a strong core proposition which in foodservice can be expressed in terms of quality, value, service and cleanliness (this being the original Ray Crock McDonalds mantra). Pizza Time (www.pizzatime.co.uk) already had this strong core proposition, so Tangent’s task was to provide a visual presence that would support and promote these qualities. In effect, they were looking for ways of expressing
50
the Pizza Time brand values in the use of materials, finishes and design. So the Tangent Partnership commenced the project by carrying out some basic research into the market. It revealed that on any suburban High Street you can find a multitude of hot take-out food - shops which eke out a living, but because they are often dull, dark and possibly grubby, will never inspire enough confidence with the public to become a respected brand, even within the local area. “Our clients agreed with our view that we needed to differentiate the Pizza Time offer from these also-rans that can be found on the high street,” recalls Tangent’s David Kerfoot.
“Working closely with them, we developed a clear design brief that would lead to a strong physical presence which is highly visually accessible and inviting, using large windows affording views into a light, bright and perceivably hygienic preparation and cooking environment. The continuity of running finishes through the shop front into the front of house area and onto the service counter works to draw the customer in.” THE PERFECT TOPPING Materials were selected that supported the clean, hygienic concept but that were also warm and natural, reflecting the wholesome and natural nature of the raw ingredients and the pizzas baked within the outlet, and where fresh dough is produced every day. Other considerations in the selection of materials and finishes were high quality and durability. “We aimed to endorse the quality of the brand and ensure that the shops retained their initial appearance with a minimum amount of maintenance,” adds David Kerfoot. “The Pizza Time success story is largely based on the dough which is freshly mixed, proved and
formed in each store. Obviously sites vary in configuration but they are always planned to allow a clear flow of production from dough mixing, through to the finished product leaving the unit. In the more recent outlets we have adjusted the flow of the production process so that customers and passers-by can see the dough forming and toppings being applied.” Thus, Tangent’s design approach employed a clean, bright and modern look using fresh food images to convey the qualities of the product. Large graphic panels are used within the shop to stress the fresh nature of the ingredients while introducing splashes of colour into the interior. Tangent have also recently redesigned the brand logo and managed its trademarking, and are currently working on the design and build of the Pizza Time web site and online ordering system. Important aspects of the front of house design were to use a relatively high level of illumination, using fittings with good colour rendering characteristics, and a sound absorbing ceiling system that aids clarity for orders.
February 2017
PROFILE While much of the Pizza Time business comes from online and telephone orders, it is still an essential aspect of the local marketing to have a high street presence which stresses the brand values. The deceptively simple shop front design, using large format, white ceramic tiles with the linear format emphasised and protected by aluminium trims creates a neutral backdrop for the strong signage of the Pizza Time brand. SUCCESS The plan to develop and operate their own stores and then to introduce franchising has been successfully achieved, report Pizza Time, with three company owned stores in Bordon, Alton and Farnborough, three franchise outlets and more in the pipeline. This came to fruition when Pizza Time was approached by Franchise Angels - a company specialising in assisting brand owners to roll out their concepts to licensees. It was the strong
visual presence of the Pizza Time shops on the high street that drew Franchise Angels’ attention to the brand. As with any other brand, it is important when licensing such a concept as Pizza Time to ensure that all the brand values are maintained. This means that shops need to be designed and fitted out to the same high quality standards as the first units and use the same production processes and online ordering system as the original. “Obviously this is important to
all the stakeholders – the original brand owners and the licensees alike,” says David Kerfoot. “Franchise Angels ensure that this is the case with firm but fair licensing agreements and assisting licensees with any technical problems. Tangent Partnership is also involved in ensuring these standards, with feasibility studies, clear design, material and equipment specifications, full drawing packages and assistance with all necessary planning and Building Regulations approvals.”
Get Affiliated to the Elia’s Pizza School
and start making money
The Elia’s Pizza School is looking for pizzerias in London, Manchester and outsider to teach students on their name: You will receive full training by Elia Tavernese, the director - instructor of the above school. This, in addition to bringing in your pocket £850 for every student you teach, will give you a boost in your business, as people will come to your pizzeria knowing your pizza chef is an instructor of our prestigious school. We want to point out you have nothing to pay, but all
we ask you is seriousness and enthusiasm for this great opportunity you cannot refuse. Only requirements from us: a good experience of your pizza chef and dedication; we will do
the rest and his pizza making skills will for sure improve much. Please contact:
eliatavernese@yahoo.it
www.papa.org.uk 51
PROFILE
Have you had dinner? This month the Social Company opened the doors to Hai Cenato, the group’s first Italian restaurant. Launching within the NOVA Food development in London’s Victoria, the all-day eatery is the second collaboration between Jason and Irha Atherton and chef patron, Paul Hood (who also heads up Michelin-starred Social Eating House).
A Negrose.
FOOD AND ‘TAPTAILS’ Translating as “Have you had dinner?” - the typical greeting from Italian hosts to their family and friends – the Hai Cenato venue is set across two floors with a 60-cover restaurant on the ground floor serving New York-Italian cuisine and a first floor 70-cover cocktail bar serving classic Italian cocktails with a twist and a selection of sparkling ‘taptails’. The casual New YorkItalian style menu spans small plates, pasta and risotto, grills and specials, as well as the allimportant selection of pizzas. Created in two large hand-crafted Stefano Ferrara ovens imported from Naples, the selection includes rossa and bianca bases, ranging from the classics to more unexpected flavour combinations such as confit lamb neck, spiced aubergine, ras el hanout, mint and yoghurt. Each month, there are plans for the menu to also feature a special created by a guest chef, a £1 part of which will be donated to Hospitality Action with forthcoming creations from Tom
Kerridge and Paul Ainsworth in the pipeline. Small plates such as homecured sea bass crudo and Fowey Estuary oyster fritte are featuring alongside pasta and risotto options including egg taglierini with duck yolk, aged guanciale and black peppercorn and confit pheasant and barolo risotto, with trevise, pancetta and Parmesan. To end the meal, an assortment of homemade gelato and sorbets in creative flavours of vin santo, amaretto, milk or quince, join the likes of pannacotta with blood orange and vincotto. Breakfast will also be served in the restaurant, with Italian-influenced dishes such as eggs cacio e pepe on sourdough. Bringing a neighbourhood feel to Victoria, the restaurant will also encompass a deli, with a large selection of breakfast and lunch dishes available to take-away from the deli counter throughout the day. Breakfast options include 30-month prosciutto with Castelefranco, spinach and a soft-boiled egg and smoked bacon and sweet balsamic onion February 2017
PROFILE
Hai Cenato’s Agnolotti, soft sairass, saffron, chilli, acacia honey. sandwich on olive oil focaccia as well as Italian pastries, porridge and fruit pots. Lunch selections range from salads such as charcoal baked beetroot with pine nuts, goat’s cheese, red chard and a Chianti vinegar dressing to hot sandwiches, soups and take-away pizza.
Margherita with English mozzarella.
COCKTAIL BAR Located upstairs is the Drunken Oyster, a striking cocktail bar designed to echo a vintage railway carriage in a nod to the site’s location next to Victoria station, situated on a mezzanine-level above the restaurant. Overseen by The Social Company’s Group Bar Executive, Jamie Jones, the drinks menu feature a selection of cocktails inspired by Italian classics paired with British ingredients, including a selection of spritzes available on tap, and thus dubbed ‘taptails’. These cocktails include Negrosé, the Drunken Oyster’s sparkling interpretation of the star of Italian mixology made using Fords gin, strawberry and tonka bean Campari and Cocchi Rosa vermouth.
The interiors, overseen by Russell Sage Studio, have been inspired by traditional Italian family restaurants with vintage light fixtures and deep bloodred snakeskin banquettes which evoke a simple and ‘much-loved’ hangout. Layers of wallpaper, peeled to reveal an imagined history, endow the space with a sense of heritage, with the pizza ovens being located at the centre forming the focal point where customers sitting at the counter can watch the chefs cooking the pizzas. “I’m really excited to be collaborating with Paul on another restaurant, he’s an incredible chef who I’m sure will repeat the success he’s had at Social Eating House in Victoria. We’ve taken some research trips to New York together and were really inspired by the amazing quality yet super casual, buzzy atmosphere of the Italian restaurants out there – that’s what we are trying to recreate in Hai Cenato,” said Jason Atherton (main picture) on the new launch.
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PROFILE
The experience economy In times that have seen the decline of high street staples such as BHS and Austin Reed, coupled with a consumer shift away from simply buying items, experiences at the latest restaurants, bars, theatres and alike are fast becoming the norm – welcome to the experience economy, something which the Just Opened Group says that it is now capitalising on with great interest and success.
JUST PENED Background Established in 2013 Just Opened (www.justopenedlondon.com) has rapidly established itself as a trend expert in the lifestyle sector covering the latest and greatest in London through providing unique online editorial insight. It is doing similar in New York, having not long announced year-on-year growth of 120% with plans to expand their concept to Singapore and Los Angeles as they set out to become the leading international travel guide across major cities. At the same time, however, they are not neglecting cities closer to home (such as Bristol and Edinburgh), and want to provide regional content here too, although the highly cosmopolitan and competitive London has been their current focus. A finger on the pulse “At Just Opened, it’s essential our finger is on the pulse of the hottest launches, immersive experiences, and events, so we can provide the best insight for our members,” says James 54
Marchant (pictured), co-founder and CEO of Just Opened Group and the firm’s informative web site that has already come to be relied upon by many – journalists and the general public alike - to keep them ‘up to speed’ and in the know with many of the very latest launches. “Shared experiences are growing in popularity. Where once eating out was seen as a formal occasion, over the last twelve months we’ve noticed the huge success of communal eating and drinking spaces which truly capture this spirit. As well as providing a vast variety of food and drink, these spaces
offer a relaxed, informal and sociable environment – a trend which is being captured in the latest restaurants, and which I expect to see continue in 2017.” The experience economy has resulted from a major shift in consumer behaviour, note Just Opened. With a higher disposable income individuals are moving away from owning goods to spending more on recreation and culture, resulting in spending increasing year-onyear by over 9%, observe Just Opened. Driven in part by the rising popularity of social media as more users share bigger and better experiences, online shopping has also provided more opportunity for consumers to pre-order activities, they add. Promotional activity Further tapping into consumers’ curiosity to try new things, Just Opened offers a membership scheme that not only keeps members abreast with the latest openings but goes further by inviting them to immerse themselves more by attending curated events and tastings across London at the likes of Busaba, Old Street Records and
Roma – essentially by delivering exclusive weekly offers throughout the city. Thus, Just Opened not only provides insight for consumers but is steadily becoming a launch and promotional partner for many lifestyle businesses worldwide (businesses that typically include restaurants, bars, theatres, art galleries and hotels – all widely acknowledged to be integral to the experience economy). “Just Opened cuts through the noise generated around the latest launches to provide valuable insight for the discerning consumer looking to enjoy the best of what has just opened,” adds James Marchant. Combining factors It was in 2013 when Just Opened’s founders became aware of several new, combining factors coming into play. Namely business opportunities provided to operators by low interest rates, as well as an increase in disposable income on the part of consumers, and an increasingly online life and widespread use of social media (their target audience is people aged from 25 to their early forties with high disposable incomes). They have an in-house and freelance source of content and review writers who initially February 2017
ened profile p O t s u J le p m a S compose a free, 300-word description aimed at delivering key information about the new opening. Thus, a new opening/ launch will get coverage via Just Opened if it is of the very best and of potential interest to those types of consumers exhibiting the curiosity factor (with popups and street food launches usually experiencing particular interest and popularity, reports James Marchant). Once mentioned on the web site, the write-up remains so as to become part of Just Opened’s extensive archives which their web site visitors can access and research at their leisure and to suit their needs and lifestyle. At the same time, they do not ‘over do’ the marketing and promotion, says James Marchant, but rather provide an ‘up to the minute’ pointer in the right direction. What new outlets are getting is a custom content solution produced with emphasis on the experience nature of the new launch. However, they can then go on to assist with production of videos, advertising and inclusion in promotional newsletters too. For example, they recently got involved in the promotion of some interesting food pairings with Aperol Spritz at an event held at Smithfield Market. When asked what he feels to be the main trends in the food and eating out experience economy, James Marchant is quick to acknowledge the fact that many of the chains have done very well, but that now authenticity is increasingly the key, and so having something that is different and targets a specific market is great. And in that respect, Italian food with its connection to premium ingredients and quality suggests that opportunities to come up with something new have never been greater for those with the necessary passion and ability to communicate their USP to customers with high disposable income who are increasingly food-aware and want to be in the know, and it is this demand for up to the minute information and trends that Just Opened are successfully tapping into.
PROFILE
R A DIO A L ICE TH E FA CT S A pizzeria named after a pirate radio station, is one of the best new restaurants in East London. Radio Alice (the station) operated in the 1970s for about a year before the police shut it down. Its broadcasts covered everything from news and protests to poetry and music. Although it was short-lived, something of its spirit survives in Radio Alice (the pizzeria). Outliving its predecessor Radio Alice starters include piccoli of speck & apricots, mortadella & pistachios burrata, black pepper & oregano, and homemade bread. The founders are two brothers from Bologna, the one-time headquarters of Radio Alice (the station) – Matteo and Salvatore Aloe. They opened their first pizzeria, Berbere, in Italy. It was a massive success, with five restaurants opening over six years. When they decided to move to London, they partnered with Emma King, co-founder of Gail’s Bakery. Along with the geographical move, they decided to make another change, and named their London site after the short-lived but legendary radio station. Considering the pizzeria’s location in Shoreditch, the heart and soul of London counterculture, the choice certainly seems like a fitting one.
NA ME : Radio Alice eria IT’S : an authentic Italian pizz OP ENE D: December 5, 2016 LOCATI ON : Hoxton Square London N1 6NT ADDR ESS : 16 Hoxton Square, et CLOSES T TUBE: Old Stre Thursday OP ENI NG TIM ES: Monday – 12pm-midnight; y rda Satu ay Frid ; 0pm 12-11:3 Sunday 12-11pm zeria.co.uk WE BSI TE: www.radioalicepiz CONTA CT: 020 7018 3656 FACEBOOK : Visit Facebook TW ITT ER: Visit Twitter INS TAG RAM : Visit Instagram
Making the best out of the best “We only cook ingredients that are improved by the oven,” says Radio Alice’s web site. The base is cooked before the toppings are added, ensuring that none of the flavour is lost. Like any good restaurant, that’s what Radio Alice is really about: using the best ingredients in the best way possible. Their menu includes three options for pizza bases – organic tomatoes, fior di latte (a soft cheese similar to mozzarella), and a plain one with no tomato or cheese. Each base can be paired with a selection of topping combinations, such as garlic, tomato and parsley or gorgonzola, speck, honey, fior di latte and walnuts. The Radio Alice team has a lot of faith in their creations, because their menu comes with a caveat: “Our pizzas are created the way we believe they should be enjoyed, so please, no substitutions or changes.” Too strict for a pizza joint, or admirably devoted to their craft? You be the judge of that.
(Radio Alice pictures by Carol Sachs Photography)
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DESIGN
Why use a
design consultant?
Can the major players on the high street be wrong? Look at the successful brands, particularly in the food and leisure sectors, and you will see the handiwork of designers, says Mary Kerfoot of Tangent Partnership Ltd (www.thetangent.co.uk). POWERFUL ADVANTAGE However, design alone will not bring success. Design works as just one ingredient in the complex recipe that provides a successful brand. Without a good product, providing a sound value, and delivered with excellent service standards, no amount of design will bring sustainable success, argues Having said that, design is an immensely powerful tool. When a business delivers all it can in quality, value and service, design can add more. It can put a distance between you and your competitors, communicate with your customers and bring added value to your business proposition. Often intangible, this is what gives BMW drivers instant kudos, and gives Starbucks customers a pat-on-the-back for their lifestyle. It’s the ‘plus factor’ – indefinable, yet very much there. A good designer will start by learning about your business proposition and your market, then produce proposals that are targeted to appeal to your potential customers and to present your wares in an attractive way. If you are reliant on bringing in passing trade, every design decision should be made to facilitate this. Your designer should work with you, to prepare a list of goals and targets to be addressed in the design process. SO HOW DO YOU FIND THE RIGHT DESIGNER? Like finding an accountant or solicitor, it’s best done by recommendation. If you see a 56
concept on the street that you like the look of, there is every chance that you can find who the designers were and even how well they performed. Food service is complex in terms of regulation, with a wide range of equipment and practices available to you. We suggest that you look to consultants who have a track record in the industry, otherwise you might find that you suffer from the errors of an inexperienced designer. In addition to being intelligent, creative and marketing orientated, they need to be highly professionally competent. They will be the person who ensures you comply with planning legislation, building regulations and other statutory and legal requirements. They will also need to know their way around the construction industry. By competitively tendering your project and administering the contract they will ensure you get value for money with no over-runs on budget or programme. WHAT YOUR DESIGNER SHOULD DO FOR YOU Good design companies can’t work for nothing, but the first consultation should be free. If you have a site in mind, meet them there and enjoy the benefit of their views. A seasoned designer should be able to make useful comments on location and the level of fitting out costs relative to other sites. They should submit a proposal to you which confirms their understanding of your business, your aims and aspirations and the February 2017
DESIGN requirements under building regulations, planning consents etc., preliminary meetings with local authority planning departments etc. 3. Preparation of tender documentation and tender - production of drawings and specifications sufficient to procure firm bids for the work by competitive tender, concluding with the receipt and analysis of the tenders and appointing contractor(s). 4. Site supervision etc - supervision of the works on the site through to completion, including signage and POS installation, issuing any necessary instructions to the contractors, ensuring that defects are rectified and advising on the settlement of final accounts.
likelihood of delivering the finished product to you within a commercially acceptable budget including their fees. They should also outline a programme that runs from their appointment through to completion. Be aware that at this stage costs and timescales are indicative and that cost certainty only comes when you have a completed design scheme including bids from contractors and suppliers in your hands. Normally the project will be broken down into a series of work stages; each to be approved before the commencement of the next. After agreement of the design brief and fee proposals, these might be as follows. 1. Sketch Scheme Design - indicating the main proposals in the form of plans, material sample boards, sketch details, initial ideas on brand identity, signing and POS. 2. Design Development - covering fitting the accepted proposal into the actual premises, including investigation of what will be required to meet any statutory
SOME BASIC POINTS OF ADVICE While business plans are loved by banks, they can’t tell you how many customers will walk in the door and what they will buy. However, a spreadsheet that predicts various levels of income and expenditure can help establish your breakeven levels and determine the limits you should impose on the fitting out budget, saving you from elementary mistakes in sizing your establishment and setting your price levels. Your designer should advise you on likely cost outcomes for the fitting out, but predicting costs at an early age is not easy (use these as targets and be prepared to cut items out to stay within your budget). • Don’t proceed on site without a welldocumented, firm cost from a reputable contractor. Don’t drift into open-ended cost situations. • Don’t make changes after the contract has commenced if you can possibly help it as this could cause delay and cost you heavily. • Ensure that you have all the permissions and consents in place before you start work. • The viability of your business will be determined by the return on investment. Once you have established your investment level, including a contingency for unexpected eventualities, don’t allow any upward creep. Over-spending at this point can saddle you with a longstanding financial problem. • When you are preparing your cost plan and cash flow forecasts, don’t forget to include items such as advance payments or deposits on rental agreements and VAT on equipment and fitting out work. While in the long term they are not costs to the business, they will impact on initial outward cash-flow.
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INTERVIEW
On the spot ot with
Arnaud Kaziewicz
Head of food development at Donatantonio (www.donatantonio.com) and 2016 MasterChef: The Professionals finalist, Arnaud Kaziewicz, talks to Pizza Pasta and Italian Food about the show, food trends and his love of Italian food… HOW AND WHY DID YOU BECOME A CHEF? Growing up in Le Mans France I originally wanted to be an archaeologist, however I didn’t like school so that wasn’t to be. My uncle had a restaurant in New York and my grandfather was a chef that cooked for former French president René Coty. Being French, food has a huge influence on family life and I would go fishing in the Loire Valley and with my mother would get fresh produce from local farms. She would make all of her own pickles, patés and desserts and the combination of these things inspired me to go to chef school. At 14 I enrolled at Hélene Boucher in Le Mans, and was taught by the many Master Chefs who led the school. My career was formed there.
WHAT MADE YOU COME TO THE UK? Inspired by the master chefs who taught me, I travelled to the UK after my training
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and worked in a Scottish hotel. Whilst there I won the prestigious Young Chef of the Year competition and this led me to work at the Michelin starred George Hotel in the Isle of Wight. I was in charge of main courses and sauces. The latter of which is a real passion of mine. You can change even the blandest dish with a good sauce. Following this, I went on a round the world trip for a few years, working with different flavours and cultures before returning once again to the UK and working at French inspired two Michelin starred restaurant Le Champignon Sauvage in Cheltenham. I was there for two and a half years before I moved to London to work at Michelin starred restaurant Hibiscus.
WHO INSPIRED YOU WITH THEIR COOKING? During my career I’ve had great opportunities to work with masters in their own right. While working for David and Helen Everitt-Matthias at Le
Champignon Sauvage there were only three of us and that taught me to work in an organised manner but I also managed a large team of 23 chefs in San Francisco. To this day, David has been the biggest influence in my career.
HOW DID YOU MAKE THE MOVE FROM RESTAURANT CHEF TO FOOD DEVELOPMENT? I really wanted to start my own business, so I left the restaurant trade with a dream of running my own artisan bakery. To help raise the capital I made croissants at home and sold them door to door. It was actually quite successful and I built up a good customer base which went on to support me when I opened the bakery itself. Based in Bristol, I think much of its success pivoted on my dedication to provenance, quality ingredients and the focus on additive free. Additionally, a large part of the business was our par-baked range which we sold direct to
the industry and from there I was asked to join various large manufacturing businesses as a consultant to help them with their own bakery developments. I eventually moved to London where I managed a team of flavours technologists supplying innovation to Starbucks, Costa Coffee and the retail industry. I’ve been at Donatantonio for a year now and it’s a great compromise for a chef with a young family. It provides a wonderful work life balance that can’t be achieved in high end restaurants whilst enabling me to continue developing my passion for new flavours. In my role here I also get to help source some of the very finest produce from around the world.
WHAT MADE YOU ENTER MASTERCHEF PROFESSIONALS? I applied early in 2016 when I was a consultant for a large food
February 2017
INTERVIEW WHAT SUPRISED YOU ABOUT THE SHOW? I’m lucky in that I don’t have any rituals or superstitions about cooking. I cook food that I love to eat and I do find that it comes naturally to me. However, the show is not just about creativity or even talent as you would expect. It’s also about speed and that’s a completely different skill set. Time flies in that kitchen, it’s like some kind of a time Tardis! Prior to the competition part of filming, the film crew came on site and filmed me at Donatantonio cooking three dishes of my choice. I gained confidence while being filmed cooking and it just made me want to start cooking on the set.
WHAT WAS THE WORST PART? NOT WINNING! ONLY JOKING
manufacturer for two reasons; I like to challenge myself and I wanted to cook again. I did it, thinking I probably wouldn’t get through. I was actually surprised to get called in and then everything went extremely fast from there with a series of TV interviews, cooking challenges and screen tests.
WHAT WAS THE PROCESS REALLY LIKE? Brutal, but I loved every minute of it! There were 48 contestants in the first round. That’s a huge amount of extremely talented chefs to beat, most of whom were professionally cooking five or six days a week in restaurants which certainly helped give them an edge. In contrast, most of my dishes - which were all completely unique and developed for the competition - were usually only practised once or twice at home as I didn’t have a restaurant to work in.
I was extremely proud to become a finalist. To be honest I wasn’t that bothered about winning when I started in the competition. I was still in shock I had been selected, but after I made it through a few episodes, it really gripped me and I definitely wanted to carry on in the process and do more each time. One of the worst parts for me was definitely the skills test. I had no idea it was about to happen. I was led into a room to get my apron and suddenly there were TV crews and producers, and a timed challenge to do. I was like a rabbit in headlights. It felt like
a shock. You see these famous people for five to six years on TV and then suddenly you are there right in front of them having to cook. I wised up after that first challenge though and made sure I was ready for anything.
DID ANYONE MANAGE TO PRONOUNCE YOUR NAME CORRECTLY? In episode 17, I cooked a roasted ‘Anjou’ pigeon with Moroccan spiced carrot puree and samosa. It really felt like everything came together in that dish, and the judges were very kind about it. I think the food got better and better throughout the show but I also think that after the semi-finals the judging got tougher too. For me, Marcus Wareing saying that my pigeon dish “is absolutely knockout” and an “absolute triumph” was definitely a high point.
WHAT WAS YOUR FAVOURITE RECIPE FROM THE SHOW? It’s funny, no one on the show could get it right, it became a bit of a running joke in the end! One of the judges Monica Galetti speaks fluent French but even she seemed to struggle sometimes. I gained a strong following in France from the show and it was a big talking point there too. It’s actually pronounced Ar-no not Ar-new but I’m quite relaxed about it. Ce la vie!
WHAT’S INFLUENCING YOUR COOKING AT THE MOMENT? I’m not that keen on food fads, I would rather concentrate on flavours and provenance. You have to get the basic ingredients of every dish right. Throughout the competition I only used high quality olive oil, choosing La Kouzina Verde organic extra virgin olive oil to bring the best out of my dishes. I also used a Lupa lemon olive oil on my desserts which is packed with zesty flavour. Healthy food and better for you, are a big influence across all cooking types right now. I love French food of course but I also love Italian food and pasta is one of my favourite ingredients, I eat it whenever I can. I’m currently working with a vegetable pasta, various organic artisan grains and other pasta alternatives which is really exciting. At Donatantonio we have just sourced a premium tomato powder which is 100% dehydrated. It is perfect to sprinkle on Italian fish and meat dishes and provides a very quick way for chefs to create a full bodied caramelised sauce. The perfect pizza topping for me would be artichoke in olive oil with smoked pancetta, capers and parmesan. The perfect pizza base requires premium ingredients and right now Molino Grassi are one of the best flour producers around. Ultimately though my favourite Italian dish has to be puttanesca with penne and olives. I cannot get enough of it.
WHAT NEXT?
ARNAUD KAZIEWICZ CAN BE SEEN COOKING LIVE AT THE INTERNATIONAL FOOD AND DRINK EXHIBITION (IFE), 19–22 MARCH 2017, EXCEL, LONDON.
I’m continuing to work at Donatantonio developing recipes and new food product ranges. With a royal warrant and over a 100 years of importing some of the globes finest produce it’s a great place to be if you are interested in provenance and big flavour.
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CAREERS
good to great From
Jodie Roberts (pictured left, main picture) is the restaurant general manager at Pizza Hut, Meadowhall, Sheffield, and has progressed her career with the brand over 16 years. Have you always worked in the ‘world of pizza’, or did you come to it from another sector? My first job in the big wide world was working at KFC at the age of 16. I absolutely loved serving customers and making sure the food we served was hot, fresh and delivered in seconds. There was something about the fast pace environment that made me think I could go far and I often imagined myself as a restaurant manager! I was only 16 but I thought ‘hey maybe one day I could be promoted and become a restaurant manager in the future’...
Where did you start out? Delivery driver? Pizza maker? Moving on from KFC I was determined to make something of myself and follow my dreams into becoming a manager. Back in 2000 when I first started working at Pizza Hut I applied for the Slice bar in Meadowhall. I was successful in my interview and got the job as a FOH (front of house) and BOH (back of house) team member. In your opinion, do people under-estimate the potential for a good career in this sector? Definitely! A lot of people think because it is a fast food industry there is no career progression, even though in actual fact there are always opportunities arising in the company. Once you had a ‘foot in the door’, tell us how you progressed… I continued to work hard and showed an interest in the business performance, when after only two weeks my manager, Lesley Hibberd, asked to speak to me. Lesley then took me into our team room and explained that she had seen potential in myself over the last few weeks. At this time there was a support manager position
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available. Lesley asked if I would consider training to become a part of the management team. I jumped at the chance and couldn’t wait to get started. I worked hard and showed true dedication to the business and at the age of 18 I was successfully signed off as a support manager. Having been given the responsibility and capability of running shifts gave me more confidence around my career in Pizza Hut. I didn’t want to stop there! I made it my goal to move into another position as a deputy manager after I had gained more experience as a support manager. In 2006 I was promoted and training to become a deputy manager. This position gave me more responsibility and I loved being able to make decision that benefited the business alongside my manager Lesley Hibberd. I was overwhelmed by the encouragement from Lesley and my family, they all believed in me that I could fulfill my ambition on becoming a restaurant general manager. In 2008 I had progressed into being a strong deputy manager who by now believed in herself that I could do this and become a leader of my own store. So I focused on pursuing
my dream goal and in 2009 I did it! I became a restaurant general manager (RGM) of my store. This position has taught me to understand my weaknesses and my strengths, and becoming a role model to others that anything is achievable if you put your mind to it. During my time at Pizza Hut I have developed myself into a senior RGM who has developed a team that is motivated, and created a fun environment to work in. I walked into Pizza Hut as a 17-year old girl and still to this day after 16 years I love every minute of my job. What skills would you say are required for success along the way? I believe the skills you need to succeed are communication, being part of a team, being creative and being able to accept constructive feedback, either positive or negative. Have you benefited from having a mentor? Of course - my mentor Lesley Hibberd. She has provided me with invaluable help and guidance that has begun my career in Pizza Hut. I suppose when you first start out you obviously know very little, and February 2017
CAREERS to follow my mentor’s lead and develop my own leadership skills by learning from this person who is successful and well respected in the company.
it is just the lack of experience you have at the time. My mentor has inspired me to become the person I am today. I was able
Can you share with us some of your current ambitions or business aims? I remember my very first conference with Pizza Hut. At this time I had just become a RGM of my own store. As this was awards night, colleagues of mine had won the title RGM of the year. I liked this idea and made it my goal to become RGM of the Year - one day! I returned back to store aiming for what I thought I could win. Then In 2011 I won RGM of the year! Then I won this award again in 2014! I suppose I didn’t want to stop there and achieved another award in 2015 for the second highest store results. I couldn’t have successfully received these awards without my team and management who have always shown passion and determination in becoming their very best.
What advice do you have for someone just starting out in the sector and aiming to go from ‘good to great’? Become a role model for others. Give your best where you have your best to give. Take action with how you make things happen, and stick with it! Always make decisions with a positive attitude and always stay true to yourself. Take responsibility not just for the good things, but even the bad things - you cannot learn if you have not made mistakes along the way. Have the passion, drive and enthusiasm to accomplish what you are aiming
for! Embed this into your team - earn respect don’t just demand it. What would be your dream job in the industry at large? Your dream job can only be achieved if you are passionate about what you want and where you want to go in life. I couldn’t tell you what my dream job would be as I am happy with my current position and what is next to develop in my career. My next goal is to become a signed off area coach for Pizza Hut. 16 years’ ago I never thought I would be where I am today!
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Pizza My
World Jay Emery is known as the wood-fired oven guru. He started making wood-fired ovens way back in 1999 and was the first to get DEFRA approval. He is arguably recognised for starting the mobile pizza revolution in the UK and his ovens serve over 2.5 million pizzas a year. His latest book is called From a spark to a flame: how to build a successful mobile pizza business. IMPOSSIBLE TASK! “When I was asked to give insights into a typical day I thought that’s an almost impossible task since I can honestly say there are no two days that are exactly alike. And I enjoy all days the same,” says Jay Emery. “Over the course of a week I get to do all the areas of work that inspire me. The only thing I can say with 100% confidence is I’m not a morning man, well not when I’m in the UK anyway. I wish I were, but it’s too cold. I was brought up in Johannesburg where it’s warm, and in midsummer I’m OK but that’s just a short month. So I guess that everything I have ever made in the UK was designed so that I could spend more time outdoors. And be warm while doing it. I just love fire!” 6.30am 6.30am Don’t get me wrong, I don’t get out of bed, but this is my creative time and until 7.30 my mind is free to dream, create and solve problems. I’m lucky. My dyslexia enables my mind to work differently to most. In that time between waking and sleeping I am able to lucid dream. I can take complex problems and analyse them from every angle without distraction. This
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is the most important time of my day when I create many of our new products and find ways of improving systems and marketing strategies. Basically, I give my mind a problem to solve before I go to sleep and it churns on it through the night. 7.30-8.00am 7.30–8am I commit any new ideas to paper or to my trusty evernote app on the iPhone. 8:00am 8.00am Tea. I’m one of those fortunate guys who has a stellar wife, partner and friend, who looks after me. She is a morning person so tea is in bed. I don’t eat breakfast – so many people say I should – but I skip it. 8.00-8.15am 8–8.15am Peruse all the emails that just came in and respond to the most urgent ones, redirect those that need it, then hit the shower. 8.30am 8.30am Head for the door. It’s a 20-minute drive to work. There are two things I hate in life; I mean really hate. Driving and ocra - that slimy green thing that looks like mini courgettes. There
is no way around, but driving I can tolerate because it’s when I listen to marketing courses. I take marketing seriously. I travel to the USA four times a year to spend time with my marketing mentoring group. The Americans are so much further ahead than we are at direct response marketing strategies. And on the whole, while I find them loud and often brash, you can’t argue that they know how to market themselves. I love the Americans can-do attitude and that they celebrate hard work and the resulting success. In the UK it’s more of a can’t do attitude, and success is seen as ripping someone else off. I love helping businesses succeed and those that follow what I teach all see huge results but I can’t take full credit for all of the strategies that I employ – I have to give that to my friends over the pond. 9:00am 9.00am Arrive at work. I don’t really see it as work. It’s my creative studio, the place I do stuff I love, and it’s fair to say that I hardly ever go to work. The only work days that I have to endure are staff issue days. I hate that kind of confrontation. I would rather that everyone was just big enough to get on with it and do what they
need to do. Continued debate drives me crazy. Anyway, I digress. Most Mondays are Discovery Consultation days. That’s where I meet potential customers and we solve all issues and eliminate potential problems that may arise when selecting and incorporating an oven into a business. Woodfired ovens are complex and there is a lot that people need to know and understand before jumping in and buying one for either a home, restaurant or mobile catering business. But that’s not what the internet marketers would have you think. They just want to peddle you an oven which on many occasions is not fit for purpose. Just last year I was at a trade show in London where a large number of European oven makers were exhibiting and peddling their wares. But what the UK punter did not know was that for most uses only two of the companies selling ovens were actually legal in the UK. All the others, while perfectly good ovens, were not legal and could not legally be used by most UK companies. More on that on another day… 9:00-10.00am 9–10am Prepare for the Discovery Consultations. Light the ovens
December 2016
7.30pm 7.30pm Dinner’s on the table. My wife is one in a million. She put up a sign in the bathroom this year. It says “My husband and I are running a work shop. He works and I shop”. So true! But I feel privileged to have such a supportive partner… 8.00pm 8.00pm My wife and I chill out and catch up on the day, usually watching a program like Master Chef or My Kitchen Rules.
and get the ingredients ready for demonstrations of some of the best pizza out there. Ok that’s a subjective statement. Pizza is what you make it and how you serve it is up to you. I personally don’t buy into all this “best pizza in the world” stuff. Hey, I was recently in Chicago where the pizzas are nearly two inches thick, but they sell millions of them. I think they are horrendous and with a 30-minute cook time they just don’t have the speed or profitability that I like to teach people. It’s thin and crispy all the way for me with cook times from fresh of 45–90 seconds. 10:00am 10.00am Let’s say that I do one consultation, it happens, but mostly I do four or five of them at a time. 12.00pm 12 noon The potential customer leaves and I run through what they need with Simon, my national sales manager. The quotation will be with them before they get home. Next, it’s into my workshops. A quick change of clothes and it’s oven-making time. No, my ovens are not cast in moulds. They are each individually handmade and lovingly sculptured and crafted. Making ovens is a timeconsuming process and each stage has a number of things that needs to be done – you can’t simply stop for lunch or tea – so I work through. But it’s a creative process which I really enjoy. Each
stage done as perfectly as I can. Now most people tend to listen to music while they work. That’s not my thing. Most of the time it just me and the sound of process. The mixer, the slap of the refractory and that sound that the glove makes over the clay. Once in a while I’ll put a disk on with marketing tactics or business strategies and if I’ve got a lot on then I’ll put an audio book on and get in the zone. Without distraction, I often amaze myself with how much I can achieve. 12.00pm 4.00pm Simon will pop in to discuss the day’s events – who’s hot, who’s not and who I need to touch base with. 5.00pm-6.00pm 5–6pm John, my fabricator, hits the road and Simon usually leaves around now. 6.00pm 6.00pm I’ll finish up in the workshop and pick up on emails that need attention. ND 7.00pm AROU7.00pm Around I head home. After a day making ovens it’s normal for me to look like a miner, so it’s into the shower. Unless its freezing cold, my workshop is an open barn so in winter it’s chilly and there is nothing better than a really hot bath to get you rejuvenated again.
9.00pm 9.00pm During the day, it’s fair to say I work in my business – the evenings are my work on my business time. I’ll write articles like this one, or I’ll have my iPad on my lap and I’ll bash out emails that need more attention. I’ll also write the articles for my newsletter and any documents that need to be incorporated into email sequences. I’ll do layouts and CAD floor plans for restaurants or designs for mobile catering trailers. I’ll change or
update web site content and build lead funnels. I also edit my broadcast channel videos. Again, no distractions other than maybe an action scene in a movie. I’ll normally work through until a minimum of midnight but 2.30am or even 3.00 am is not uncommon. After all, if I’m in the zone and my brain is in full swing, why would I let a little thing like sleep get in the way? I love what I do. And helping people find the financial freedom or lifestyle they seek through the use of products that I make or systems I create, is my reason for being. Nothing gives me greater work satisfaction than hearing from people whose lives have been transformed because of the implementation of a business system that I have helped them with. Those stories mean that I sleep soundly. Albeit for just a few hours each night. Read more from Jay Emery in future issues, as he tackles some of the main topics related to the use of wood-fired ovens in the pizza business via a regular, dedicated column…
NEW PRODUCT CQS Extends Its Product Portfolio With Gluten Free Peroni Nastro Azzurro The new gluten free Peroni Nastro Azzurro is now available from Continental Quattro Stagioni (CQS), supplier of a wide range of food and drink to multiple and independent restaurant groups, hotels, bars & clubs, fast food outlets and regional catering wholesalers. Perfected by Peroni’s Italian brew masters based in the Lazio region, the brand’s Gluten Free variant features the same delicate balance of bitterness and citrus aromatic notes as the iconic original Peroni Nastro Azzurro as well as sharing its trademark refreshing, clean finish. This new gluten free Peroni Nastro Azzurro is 5.1% vol and has been certified and endorsed by the Italian Coeliac Association, enabling even more people to enjoy the great taste of this world renowned Italian beer.
Sandro Bevilacqua, Vice Chairman of Continental Quattro Stagioni explains: “Peroni Nastro Azzurro is a true Italian icon with an extensive, loyal fan base and I am certain that its Gluten Free variant will be extremely well received. It’s wonderful that consumers looking for gluten free options will now also be able to enjoy the famous taste of Peroni Nastro Azzurro.” Peroni Nastro Azzurro Gluten Free is available in cases of 24 x 33cl bottles with a list price of £26.95 a case. For more information about Continental Quattro Stagioni’s range of food products and alcoholic beverages log on to www.continental-food.co.uk
www.papa.org.uk 63
% OW 0 3 DN O T N P TA U S E R V U SA YO K O BO
2ND EUROPEAN PIZZA AND PASTA SHOW Brought to you by
15-16 NOVEMBER 2017
OLYMPIA NATIONAL HALL, LONDON “The European Pizza and Pasta Show is a brilliant event that everyone who works in the restaurant business should experience. The quality of the products and equipment are some of the best I have seen at a trade show. If you are serious about Italian food, you cannot miss this!” Theo Randall, Celebrity Chef at the InterContinental Hotel London Park Lane • EQUIPMENT • FOOD PRODUCTS AND INGREDIENTS • SERVICES, LICENSING AND FRANCHISING
IPR Events London Ltd., Tel: +44(0) 207 352 43 56 E-mail: info@iprevents.uk; pizzapastashow.com Follow us on and
index registered suppliers Cater-Bake UK South Boundary Road, Knowsley Industrial Park, Merseyside, Liverpool L33 7RR Contact: Mark Hutchings Tel: 0151 548 5818 Fax: 0151 548 5835 www.cater-bake.co.uk sales@cater-bake.co.uk The following businesses are members of The Pizza Pasta & Italian Food Association (PAPA) and subject to its rules and guidelines. While the Association cannot guarantee the products and services supplied by those listed, it does believe that those listed are reputable and is confident in recommending them. The Pizza Pasta & Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB Telephone: 01291 636335 or email kevin@jandmgroup.co.uk
999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 Fax: 01708 555022 sales@999pizzatoppings.com Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk Bakkavor Pizza Forward Drive, Christchurch Avenue, Harrow, Middlesex, HA3 8NT Contact: Soum Ghosal Tel: 0208 4242666 Fax: 0208 4200606 soum.ghosal@bakkavor.co.uk www.bakkavor.co.uk Benier UK 56 Alston Drive, Bradwell, Abbey, Milton Keynes MK13 9HB Contact: David Marsh Tel: 01908 312333 Fax: 01908 311481 www.benier.co.uk sales@benier.co.uk
C.Carnevale Ltd Carnevale House, Blundell St, London N7 9BN Contact: Mr C Carnevale Tel: 0207 607 8777 Fax: 0207 607 8774
www.papa.org.uk
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 8 - 33 Royal Elizabeth Yard, Kirkliston, West Lothian EH29 9EN Contact: Mr Paolo Veneroni Tel: 0131 3191919 Fax: 0131 3315566 p.veneroni@continental-wine.co.uk www.continental-food.co.uk
Cooktek c/o MCS Technical Products Ltd MCS Technical Products, Building 2, Westmead Industrial Estate, Westmead Drive, Swindon, Wiltshire SN5 7YT Contact: Steve Snow Tel: 01793 538308 Fax: 01793 522324 sales@mcstechproducts.co.uk
www.mcstechproducts.co.uk Crosta & Mollica Ltd. 189 Stonehouse Street, London SW4 6BB Contact: James Orr Tel: 0207 627 5207 james@crostamollica.com www.crostamollica.com
Dawn Farm Foods Ltd. Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 Fax: 01604 587392 iritchie@dawnfarmfoods.co.uk www.dawnfarms.ie
BY APPOINTMENT TO HER MAJESTY THE QUEEN FINE FOOD INGREDIENT IMPORTERS AND DISTRIBUTORS DONATANTONIO LIMITED BOREHAMWOOD
Donatantonio Ltd. Lupa House, York Way, Borehamwood, Herts WD6 1PX Contact: Simon Bell Tel: 0208 2362222 Fax: 0208 2362288 www.donatantonio.com sbell@donatantonio.com
GCL Food Ingredients Dunsil Road, Engine Lane, Newthorpe, Nottingham NG16 3PX Contact: David Staiano Tel: 01773 533944 david@gclfoodingredients.com www.gclfoodingredients.com General Mills UK Ltd. Harman House, 1 George Street, Uxbridge, Middlesex UB8 1QQ Contact: Adam Wilkes Tel: 01895 201246 Fax: 01895 201100 adam.wilkes@genmills.com www.generalmills.co.uk
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
Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: John O’Brien Tel: 01606 810900 / Fax: 01606 48680 johnobrien@glanbiacheese.co.uk
E.ON UK PLC Callflex Business Park, Golden Smithies Lane, Wath upon Dearne, Rotherham, South Yorkshire S63 7ER Contact: Sales Tel: 0330 400 1147 sales.partnerships@eonenergy.com
Hargreaves Quality Foods Ltd. Units 1-2 Smithfold Lane, Salford M28 0GP Contact: Anthony Hargreaves Tel: 0161 7028447 Fax: 0161 7904136 tony@hargy.co.uk www.pizza-toppings.co.uk
Euro Pizza Products Smederij 13, Amstelveen, The Netherlands 1185 ZR Contact: Ilay Ben Hamo Tel: 0031 347 38 88 Fax: 0031 347 38 89 llay.benhamo@europizzaproducts.nl Extons Foods 5/6 Caldey Road, Roundthorne Industrial Estate, Manchester M23 9GE Contact: Rachael Exton Tel: 0161 998 5734 Fax: 0161 902 9238 rexton@extonsfoods.com www.extonsfoods.com Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Andrew Thorne Tel: 01775 767655 01775 767656 andrew.thorne@freibergerukltd.co.uk
Futura Foods UK Ltd. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com
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
Jestic Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 0845 5048050 Fax: 0845 5048051 Email: info@jestic.net www.jestic.co.uk Just-Eat.co.uk Ltd. Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN Contact: 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: Simon Hague Tel: +44 7795 368168 simon.hague@kerry.com www.kerry.com KPMG Small Business Accounting 15 Canada Place, London E14 5GL Contact: Sales Team Tel: 0808 231 7921 accounting@kpmg.co.uk
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index registered suppliers Kiren Foods Unit 3 Small Bridge Industrial Park, Riverside Drive, Rochdale, Lancashire OL16 2SH Contact: Mr Nazir Mackmood Tel:01706 526732 / Fax: 01706 869749 nazir@kirenfoods.com
Portal Foods Ltd. Unit 14 Somerville Court, Banbury Business Park, Adderbury, Banbury, Oxfordshire OX17 3SN Contact: David Page Tel: 0844 9674797 dpage@portalfoods.co.uk
Venice Bakery UK Ltd. Unit 2 Crown House, Queen Street, Bexleyheath DA7 4BT Contact: Adam Martyn Tel: 0208 301 2624 adam@venicebakery.co.uk www.venicebakery.co.uk
Leathams PLC 227-255, Ilderton Road, London, SE15 1NS Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com
Riva Foods 32 Copenhagen Road, Hull HU7 0XQ Contact: Marie Gawley Tel: 01482 837285 Fax: 01482 824323 marie.gawley@rivafoods.co.uk www.rivafoods.co.uk
Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Alan Ribakovs Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk
Martin Mathew & Co 50 St Andrew Street, Hertford, Hertfordshire SG14 1JA Contact: Mr M.J. Donnelly Tel: 01992 641641 Fax: 01992 641333 matthewdonnelly@martinmathew.co.uk www.martinmathew.co.uk Norseland Ltd. 1 Furzeground Way, Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Oliver Scott-Harden Tel: 01935 842800 oscott-harden@norseland.co.uk
Ornua Ingredients UK Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Abigail Middleton Tel: 01531 631300 Fax: 01531 631300 abigail.middleton@ornua.com www.meadowcheese.co.uk Pan’Artisan Ltd. Unit 25/26 Holmbush Industrial Estate, Midhurst, West Sussex GU29 9HX Contact: Sam Davies Tel: 01730 811490 Fax: 01730 811491 enquiries@panartisan.com www.panartisan.com Pasta King (UK) Ltd Plantation House, Milber Trading Estate, Newton Abbot, Devon TQ12 4SG Contact: Lesley Treeby Tel: 0800 458 7898 Fax: 01626 334481 www.pastaking.co.uk lt@pastaking.co.uk 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
York House Foods Ltd. Shannon Place, Potton, Bedfordshire SG19 2YH Contact: Ian Affleck Tel: 07879 492616 ian@yorkhousemeatproducts.com www.yorkhousefoods.com
Salvo 1968 Ltd. Salvo House, Maxwells West, Great Cambridge Road, Cheshunt, Hertfordshire EN8 8XH Contact: Giuseppe Motisi Tel: 0800 122 1968 Fax: 0207 607 5928 giuseppe@salvo1968.co.uk www.salvo1968.co.uk Sorrento Express Ltd. Unit 10 Southall Business Park, 142 Johnson Street, Southall, Middlesex UB2 5FD Contact: Alfonso Amitrano Tel: 0208 843 4990 sales@sorrentoexpress.com www.sorrentoexpress.com
Manufacturers of quality cooked pizza toppings for the FAST FOOD SECTOR
Southern Salads Limited Units 1 & 2 Cannon Bridge, Cannon LaneTonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com
Units 1&2 Smithfold Lane, Worsley, Manchester M28 0GP
Stateside Foods Ltd 31 – 34 Great Bank Road, Wingate Industrial Park, Westhoughton, Bolton BL5 3XU Contact: Ian Kent Tel: 01942 841200 Fax: 01942 841201 sales@stateside-foods.co.uk www.stateside-foods.co.uk
Taste of Sicily Ltd. Unit 2 Lismirrane Industrial Estate, Elstree Road, Elstree, Hertfordshire WD6 3EE Contact: Carlo Diforti Tel: 0208 953 5453 Fax: 0208 953 1453 info@tasteofsicily.co.uk www.tasteofsicily.co.uk TICCO Foods Ltd. Unit C, Skyway 14, Calder Way, Colnbrook, Slough SL3 0BQ Contact: Chiara Bellodi Tel: 01753 685444 hello@ticco.co.uk
PIZZA TOPPINGS, READY COOKED, READY TO USE, SIMPLE
www.pizza-toppings.co.uk
HARGREAVES
QUALITY FOODS LIMITED Tel: 0161 702 8447 Fax: 0161 790 4136 email: sales@pizza-toppings.co.uk B.R.C GRADE AA THE GLOBAL STANDARDS FOR FOOD SAFETY
AA
index of products PAPA
BEVERAGES Beer Carnevale Ltd. Coffee Carnevale Ltd. Kerry Mineral Water Carnevale Ltd. Soft Drinks Carnevale Ltd. Kerry Wine, Spirits & Liqueurs Carnevale Ltd. Sorrento Express Ltd. BREAD, CAKES & DESSERTS Bread Rolls & Wraps Kerry Cakes & Confectionery Kerry Desserts Kerry Garlic Bread Kerry Riva Foods Ice Cream General Mills UK Ltd. CHEESE, DAIRY & EGGS Butter Kerry Cheese 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Donatantonio Ltd. Eurilait Ltd. Extons Foods Futura Foods UK Ltd. Glanbia Cheese Ltd. Kerry Leathams PLC Ornua Ingredients UK Sorrento Express Ltd. Stateside Foods Ltd. The Cheese Warehouse Crème Fraiche Kerry Eggs Leathams PLC Milk Powder Kerry Mozzarella Carnevale Ltd. Eurilait Ltd. Futura Foods UK Ltd. GCL Food Ingredients. Glanbia Cheese Ltd. Kerry The Cheese Warehouse Salvo 1968 Ltd. Parmesan Eurilait Ltd. Futura Foods UK Ltd. GCL Food Ingredients. Kerry Sour Cream Kerry
COMPUTING SOLUTIONS Online Ordering Solutions Just-Eat.co.uk Ltd. DELIVERY & PACKAGING Heated Pizza Delivery Bag Systems Cooktek (MCS Technical Products) DOUGH & PIZZA EQUIPMENT Dough Preparation Equipment Cater-Bake (UK) Pizza Accessories Pizza Plus Foodservice Salvo 1968 Ltd Pizza Making Systems & Equipment Benier (UK) Ltd. Cater-Bake (UK) Chefsrange Cooktek (MCS Technical Products) Jestic Pizza Direct UK Pizza Ovens Benier (UK) Ltd. Cater-Bake (UK) Chefsrange Jestic PD Catering Internatonal Pizza Plus Foodservice FISH & SEAFOOD Other Fish & Seafood Leathams PLC FLOUR & BAKERY Concentrates Allied Mills Kerry Durum Semolina Allied Mills Carnevale Ltd. Kerry Flour Allied Mills Carnevale Ltd. Kerry Salvo 1968 Ltd Sorrento Express Ltd. Whitworth Bros. Limited Icings Allied Mills Kerry Improvers Allied Mills Kerry Premixes (Bread & Cakes)| Allied Mills Kerry FOOD WHOLESALERS Continental Quattro Stagioni Ltd. Euro Pizza Products Kerry Leathams PLC Salvo 1968 Ltd. Stateside Foods Ltd. TICCO Foods Ltd.
FRUIT & VEGETABLES Chargrilled Vegetables Carnevale Ltd. Taste of Sicily Ltd. Herbs & Spices Kerry Olives Donatantonio Ltd. Leathams PLC Taste of Sicily Ltd. Salad Southern Salads KITCHEN & SERVING EQUIPMENT Bakery Ovens Cater-Bake (UK) Chefsrange Chargrills Chefsrange Displays Chefsrange Drinks Systems Carnevale Ltd. Fryers Chefsrange Jestic Griddles Chefsrange Jestic Holding Ovens Jestic Preparation Counters Chefsrange Refrigeration Chefsrange General Mills UK Ltd. Serving Pasta King (UK) Ltd. MEAT Bacon Dawn Farm Foods Ltd. Leathams PLC York House Foods Beef Leathams PLC York House Foods Chicken & Other Poultry Leathams PLC York House Foods Duck York House Foods Ham Carnevale Ltd. Dawn Farm Foods Ltd. Hargreaves Quality Foods Ltd. Leathams PLC Kerry Stateside Foods Ltd. York House Foods Italian Meat & Sausages Dawn Farm Foods Ltd. Donatantonio Ltd. GCL Food Ingredients. Salvo 1968 Ltd York House Foods Pancetta Carnevale Ltd. GCL Food Ingredients. York House Foods Pepperoni
Carnevale Ltd. Dawn Farm Foods Ltd. GCL Food Ingredients. Hargreaves Quality Foods Ltd. Kerry Salami Carnevale Ltd. Hargreaves Quality Foods Ltd. Kerry OILS & VINEGARS Oil Kerry Olive Oil Donatantonio Ltd. GCL Food Ingredients. Kerry Leathams PLC Salvo 1968 Ltd PASTA, POLENTA, GNOCCHI & RICE Pasta (Dry) Carnevale Ltd. Donatantonio Ltd. GCL Food Ingredients. Leathams PLC Marvel International Food Ltd. Pasta (Fresh) GCL Food Ingredients. Salvo 1968 Ltd. PIZZA DOUGH, BASES & CRUSTS Dough Balls Euro Pizza Products Kiren Foods Pan’Artisan Ltd. Pizza Plus Foodservice Pizza Bases & Crusts Crosta & Mollica Ltd. Kiren Foods Kerry Pan’Artisan Ltd. Pizza Plus Foodservice Salvo 1968 Ltd. Stateside Foods Ltd. Venice Bakery UK Ltd.
Wood-fired Italian Pizza (Base & Sauce) Kerry PIZZA TOPPINGS Fish Carnevale Ltd. Fruit & Vegetables Carnevale Ltd. Meat 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Dawn Farm Foods GCL Food Ingredients Hargreaves Quality Foods Ltd. Kerry Marvel International Food Ltd. Pizza Plus Foodservice Stateside Foods Ltd. York House Foods Pizza Sauces Donatantonio Ltd. Pizza Plus Foodservice Portal Foods Ltd. Stateside Foods Ltd. READY PREPARED Prepared Pasta Meals Bakkavor Pizza Freiberger UK Ltd. Pasta King (UK) Ltd. Prepared Pizza (Chilled) Bakkavor Pizza Crosta & Mollica Ltd. Stateside Foods Ltd. Prepared Pizza (Frozen) Freiberger UK Ltd. Pizza Plus Foodservice Stateside Foods Ltd. Venice Bakery UK Ltd. SOUPS, SAUCES, STOCKS & DRESSINGS Chutneys, Relishes & Sauces Kerry
Garlic Spreads & Mixes Kerry Riva Foods Stateside Foods Ltd. Mayonnaise & Other Dressings Kerry Pasta Sauces Kerry Leathams PLC Pasta King (UK) Ltd. Salvo 1968 Ltd The Fresh Pasta Company Ltd Pesto Kerry Taste of Sicily Ltd. Pizza Sauces Euro Pizza Products Kerry Leathams PLC Portal Foods Ltd. Salvo 1968 Ltd. Soups Kerry Stocks Kerry Tapenades & Purees Kerry SPECIALIST FOOD CONSULTANCY & MARKET RESEARCH Accountancy KPMG TOMATOES Canned Tomatoes Donatantonio Ltd. Martin Mathew & Co. Ltd. Salvo 1968 Ltd. Fresh Tomatoes Southern Salads Passata Donatantonio Ltd. Martin Mathew & Co. Ltd. SunBlush© Tomatoes Leathams PLC Sun-Dried Tomatoes Carnevale Ltd. Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd. Taste of Sicily Ltd.
The Pizza Pasta & Italian Food Association is the trade body representing the UK pizza, pasta and Italian Food Association. The Association is given direction by a Management Committee comprising: Ian Kent, Stateside
Geoff Parsons, Basilico
Ian Ritchie, Dawn Farm Foods
Keith Griffiths , Yum
Maurice Abboudi, Consultant
Andrew Gallagher, Papa John
Matt Simpkin, Just Eat
John O’Brien, Glanbia Cheese
Jemma Robinson, ASDA
Alan Ribakovs, Richard Harrow , Whitworths Freiberger (* Primary members of the committee – others generally attend as substitutes when primary members are unable to attend meetings)