Members’ News
March 2025
Delivery sales flatten in January after post-Christmas squeeze on spending #
Restaurants’ delivery sales have slipped year-on-year after consumers reined in their spending after Christmas, CGA by NIQ’s latest Hospitality at Home Tracker reveals.
January delivery sales at Britain’s leading restaurant groups were down by 1.0% from the same month in 2024. It is the Tracker’s first negative number since June 2023, and well short of the UK’s general monthly rate of inflation of 3.0%, as measured by the Consumer Price Index.
By contrast, the Tracker shows modest growth of 2.1% in revenue from takeaway and click- and-collect orders. These sales have now been in year-on-year growth for six months in a row—a turnaround from 11 consecutive months of decline.
January’s delivery trends are in line with wider seasonal spending patterns. The latest CGA RSM Hospitality Business Tracker—based on a separate cohort of managed groups— recorded a 1.3% fall in sales year-on-year. This was an abrupt reversal of 3.2% growth in December, when consumers headed out to restaurants, pubs and bars to celebrate Christmas rather than ordering in.
CGA’s Hospitality at Home Tracker shows that combined delivery and takeaway sales were 0.6% behind January 2024. Total sales—including from new sites opened in the last 12 months—rose 6.6%.
Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA said: “After some consumers splurged on meals and drinks out over Christmas, it is little surprise to see a levelling-off in January. Nevertheless, it is a disappointing start to what will be another challenging year for restaurants, especially with key costs like labour and energy set to rise.
"More positively, the premium paid for the convenience of deliveries may now be tilting people towards takeaways and click and collect orders. With so many consumers still feeling the pinch on disposable incomes, we can expect to see this trend continue through 2025.”
The CGA by NIQ Hospitality at Home Tracker is the leading source of data and insight for the delivery and takeaway market. It provides monthly reports on the value and volume of sales, with year-on-year comparisons and splits between food and drink revenue. It offers a benchmark by which brands can measure their performance, and participants receive detailed data in return for their contributions.
Partners on the Tracker are: Azzurri Group, Big Table Group, Byron, Cote, Creams Café, Dishoom, Five Guys, Gaucho Grill, Honest Burgers, Mission Mars, Mitchells & Butlers, Nando’s, Pizza Express, Pizza Hut UK, Popeyes, Prezzo, Rosa’s Thai, Tasty Plc, TGI Fridays UK, Tortilla, Wagamama, Wasabi and YO! Sushi. Anyone interested in joining the Tracker should contact Karen Bantoft at karen.bantoft@nielseniq.com.
Put your foot on the gas! Join FEA and BSI to shape future gas standards #
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Gas commercial cooking equipment professionals invited to join GSE/19 “Catering equipment” standards committee.
The Foodservice Equipment Association (FEA) and the British Standards Institution (BSI) help shape the standards for gas-powered commercial catering equipment – and they’re looking for new members to join BSI’s commercial catering (gas) committee GSE/19. This is an exceptional opportunity to influence standards, in both the UK and Europe.
Gas remains the power source for most catering cooking equipment and will remain a significant part of the market for years to come. Manufacturers are developing more sustainable gas-powered options, and gas is still delivering solutions in situations where alternatives aren’t available for commercial catering. The creation of standards for gas appliances ensure that existing and new solutions are in place to support the foodservice industry.
GSE/19 helps to set the standards for gas cooking equipment, and it’s led by FEA’s technical and policy director, Andy Threlfall. Currently GSE/19 is looking to recruit more members, from companies who manufacture, supply, service or test commercial gas catering equipment. Andy says, “This is a great opportunity to shape the policies that directly affect the equipment we design, manufacture, supply and service. Members can help create the standards and regulations for commercial gas cooking equipment. Experienced professionals getting involved in providing input is essential to ensure standards actually work for the reasons they were created.”
The committee is highly influential, not just in the UK but also in Europe. It is BSI’s mirror committee to CEN/TC 106, providing UK input to European standards for large kitchen appliances burning gaseous fuels, including those covered by BS EN 203-1, “Gas heated catering equipment- general safety requirements.” The committee usually meets virtually, twice a year to discuss current work. For more information on the work of GSE/19 click here, alternatively to contact Andy directly please email, andy.threlfall@fea.org.uk, or phone 07903 091 590.
Andy says, “I would urge anyone involved in commercial catering gas equipment, who has an interest in maintaining the UK’s influence over the creation of testing standards, to consider joining us. It’s a great opportunity to get close to commercial gas cooking standards and ensure we develop practical regulations that work for us and the wider sector.”
Anyone interested in knowing more about the work of BSI and the committee or would like to become a member of GSE/19, please visit BSIs website and see the ‘get involved with standards’ or visit our link to our standard makers application form.
The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing nearly 200 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes. For more information on FEA visit www.fea.org.uk
Sodexo launches nutrition report, revealing the science behind its healthy, sustainable menus #
To mark National Nutrition Month, Sodexo UK and Ireland has published a nutrition report, revealing the collaborative approach between its dietitians, nutritionists, chefs and supply chain as the recipe for success in developing nutritious, tasty meals that promote healthier lives every day.
Sodexo is the world’s largest employer of dietitians, with 5,402 experts globally, bringing deep food expertise to diverse markets. With a strong heritage in food, it provides tailored solutions through its food brands, including Modern Recipe, which transforms corporate dining into dynamic social spaces with contemporary menus, and Kitchen Works, an efficient model for corporate, defence, and healthcare sites that delivers nutritious, affordable meals in spaces designed for connection and relaxation.
The report outlines how nutritional science, consumption data, trend data and other research are used to shape its menus to provide healthy, sustainable food which enables its consumers to make healthier choices without compromising on taste.
Referencing the wide range of sectors the business serves, the report includes examples of Sodexo’s work in the military, in business and industry, education and healthcare environments illustrating how it is designing menus that embrace food trends while meeting diverse customer needs.
Additionally, the report highlights how Sodexo’s nutrition and dietetics team ensures all dishes and products used meet strict nutritional and allergen standards, supporting accurate recipe analysis, safe innovation and performance tracking.
Sodexo’s team of registered dietitians and nutritionists collaborate closely with culinary teams, including those from Sodexo food brands Kitchen Works and Modern Recipe. Together, they craft menus that meet government standards while catering to client and consumer preferences.
Key nutritional achievements highlighted in the report include:
96% of Kitchen Works recipes contain low/medium sugar levels, with 94% featuring low/medium salt levels.
Modern Recipe menus are 50% plant-forward and 50% plant-based.
44% of Modern Recipe lunch dishes feature Future 50 ingredients – each of which are nutritious, tasty, and low-impact on the environment.
91% of Modern Recipe lunch dishes use healthier cooking methods such as poaching, grilling, or steaming.
300 product lines were reviewed to develop Smart Choice, Sodexo’s healthy snacking initiative.
Wan Mak, Head of Nutrition and Dietetics, Sodexo UK and Ireland said: “This report demonstrates how we apply the science of food to create meals that not only nourish and delight but also support sustainability and health.
“Our team uses evidence-based insights to make healthier choices the easiest option for our customers, ensuring that nutritious, sustainable, and delicious food is always at the forefront of what we do.”
Matt Hay, Head of Culinary, Sodexo UK & Ireland, added: “At Sodexo, we care deeply about food—about flavour, provenance, and how sharing meals can positively impact body and mind. Together, our culinary, nutrition, and sustainability teams ensure that every dish we serve is not only delicious but also rooted in evidence and sustainable practices. For us, food is art – but it’s a science too.”
Sodexo’s latest Sustainable Food Barometer, published in January 2025, revealed that UK consumers want nutritious, sustainable meals that protect the planet without sacrificing taste or affordability. Notably, 35% associated sustainable food with better nutrition.
In November 2024, Sodexo UK & Ireland launched Smart Choice, a snacking initiative designed to simplify healthy eating by clearly highlighting truly healthy options. The initiative has been well received, with ongoing tracking to refine the strategy and make healthier snacking even easier.
Read the report.
Leadership appointments for Compass Group UK & Ireland #
Michelle Sanders, Chief Growth Officer
Sophie Smith, Chief People Officer
Compass Group UK & Ireland has appointed Michelle Sanders in the role of Chief Growth Officer and Sophie Smith as Chief People Officer, both will start next month and will join the Executive team.
Michelle was previously the Managing Director of Samworth Brothers Futures, which focuses on exploring upcoming trends and fostering connections in non-traditional retail domains. She initially joined Samworth Brothers as Sales Director in 2013 and moved her way up through other business and commercial roles, including Category Commercial Director for the ‘food to go’ division – the company’s largest sector. Prior to that, she also worked at Noble Foods and Associated British Foods. Michelle will be responsible for delivering the company’s growth agenda, overseeing its growth community team across all sectors.
Sophie Smith joins from the position of Chief Human Resources Officer, leading the People function for BW Group, a global maritime and sustainable technology company, based in Singapore. She also spent time at Experian as HR Director for Asia Pacific and Europe, and held leadership roles at Rolls- Royce, 3i, and NatWest. Sophie will take the lead on Compass Group UK & Ireland’s Talent agenda and continue work in delivering the company’s ‘Our Social Promise’ – a commitment to support a million people with opportunities and change their lives through job creation, education, training, community and charitable engagement by 2030.
Robin Mills, Chief Executive Officer, Compass Group UK & Ireland: “We are a people powered business, so the news that Michelle and Sophie are to join is an exciting milestone. They both bring a great deal of expertise, which will support our vitally important people agenda around offering opportunities and nurturing our talent, with Michelle leading on growth across our business. Both these roles are integral for the continued success of our organisation. I look forward to working with Michelle and Sophie.”
Michelle Sanders commented: “I’m really excited to be joining Compass Group UK & Ireland in the position of Chief Growth Officer - the size and ambition of the company aligns perfectly with my aspirations. I am looking forward to the next stage of my career and getting to know the team, as well as Compass’ clients and customers.”
Sophie Smith said: “This is an exciting time to join Compass – the team have an ambitious people agenda, which is brought to life through its overarching Our Social Promise commitment. I am looking forward to working with the Compass teams, to ensure we continue and enhance opportunities for all.”
This May - Conquer the Three Peaks and Change People’s Lives! #
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There are only a few spaces left to join Springboard’s Exhilarating National Three Peaks Challenge on Saturday 10th May to Monday 12th May. You will scale the UK’s three highest peaks: Ben Nevis (1,345m), Scafell Pike (978m), and Snowdon (1,085m), covering 42km of rugged terrain and ascending 3,000m, all whilst experiencing breathtaking views across Scotland, England, and Wales.
Entry is £795, which includes 2 nights hotel stays, private minibus transportation between the peaks, expert mountain guides to ensure your safety, food and drink during the day, certificates and medals, all required insurance, and a life-changing experience you’ll never forget!
By taking part in the challenge, you are pledging to raise £1,000 in sponsorship, which will directly support Springboard’s mission to futureproof the talent pipeline for hospitality. Your sponsorship money will provide skills training, career guidance and mentoring to young and unemployed people, as well as mental health and well-being support, financial assistance and work experience opportunities.
Are You Up for the Challenge? This is no walk in the park – it’s a test of endurance, teamwork, and determination. But with every step, you’ll be changing lives and creating opportunities for those who need them most.
Limited spaces are available, so sign up now and become a mountain-conquering hero for Springboard! Contact annad@springboarduk.org.uk to sign up.
www.springboard.uk.net/events/springboard-three-peaks
Aston Villa and Levy UK + Ireland Announce 10-Year Partnership #
Aston Villa and Levy extend collaboration to deliver world-class food and beverage offerings for years to come
BIRMINGHAM, UK: Aston Villa has announced a 10-year extension of its long-standing partnership with Levy UK + Ireland (Levy), the sports and entertainment arm of food services business, Compass Group UK & Ireland. This extension builds on a collaboration between Aston Villa and Levy, who most recently partnered on the highly successful redevelopment of Villa Park’s hospitality spaces last summer.
In the span of a tight five-month timeline, Aston Villa and Levy transformed 14 pre-existing hospitality areas and created three brand-new spaces at Villa Park. The redevelopment also expanded the stadium’s premium seating options, with an additional 1,300 seats designated as either General Admission Plus or Premium. Central to the redesign was a food-led redevelopment strategy, which included the renovation of kitchen facilities, and the introduction of new menus designed to elevate the matchday experience. The partnership also includes Aston Villa’s state-of-the-art training ground – Bodymoor Heath – where nutrition and performance chefs feed players from the men’s, women’s and Academy teams.
At the heart of the collaboration is a commitment to excellent fan experience; Levy has brought a range of new technologies to Villa Park, including self-order units, frictionless kiosks, and self-pour options, all designed to enhance the speed of service and reduce dwell times. Moreover, with this extended partnership, Aston Villa now offers a wider range of hospitality services that cater to all price points, setting a new benchmark not only within the Premier League but across the entire sporting world.
“We are only as good as the company we keep, and we want best-in-class partnerships,” said Chris Heck, President of Aston Villa. “Our collaboration with Levy is exactly that – a true partnership with the best in the hospitality space. We’re incredibly proud of what we achieved together in such a short time frame last summer and are excited to see what we can accomplish over the years to come. Innovation and improvements will continue across Villa Park to cement our status as a world class venue.”
Sustainability has also been a key focus of Levy and Aston Villa’s ongoing partnership. Levy’s exclusive partnership with sustainable packaging innovators, Notpla, has seen seaweed-based, biodegradable food packaging used across Villa Park. The partnership has also prioritised sustainable and locally sourced food options and vendors.
Jon Davies, Chief Executive Officer of Levy UK + Ireland, said: "We are delighted to extend our partnership with Aston Villa and continue our journey towards a more sustainable future. This collaboration allows us to showcase our dedication to innovation in food, technology, and sustainable practices, all while delivering exceptional experiences for the Villa fanbase."
Levy, through its partnership with street food pioneers KERB, has curated a lineup of exemplary local independent vendors for Villa Park. The venue offers menus from some of Birmingham’s leading street food vendors, including award-winning Digbeth-based Pietanics and Flying Cow (previous winner of Britain's Best Street Food Burger), as well as bolder European flavours as served up by Street Souvlaki and The Currywurst. This focus on local talent and produce reflects Aston Villa’s commitment to stimulating growth in the West Midlands and supporting local business.
The continued collaboration between Aston Villa and Levy will undoubtedly shape the future of the fan experience, combining world-class hospitality with a commitment to innovation, sustainability, and community.
Sodexo’s new data-driven reporting tool spotlights social value impact #
Sodexo UK & Ireland’s Government business has today launched a new client-focussed, data-driven reporting platform to support its public sector clients define, track, measure and evidence the social value over the lifetime of client’s contract.
Aligned to UN Sustainable Development Goals and nationally recognised methodologies for calculating Social Return on Investment (SROI), Sodexo’s new Social Impact Reporting Platform has been custom-built enabling it to operationalise its commitments and demonstrate progress through a client-accessible dashboard.
The new bespoke platform, which will enhance contract management, enables Sodexo to feed in all activity into a central point, with the outcome a rich data profile that provides insights into its operations. It enables Sodexo to measure, audit and share data through a concise, graphically rich dashboard, contract by contract.
Each contractual or bid obligation is attributed to an impact pathway and defines the action, owner and timescale associated with achieving it. With simple reporting tools allowing the quick extraction of key data and clear visibility of activities and performance including percentage completion against target and SROI calculations, Sodexo and its clients are able to monitor performance, drive measurable progress and evidence social value in procurement and delivery.
Paul Anstey, CEO Government, Sodexo UK & Ireland said: “This platform represents a significant advancement in our social impact reporting. By providing our public sector partners with transparent, real-time data, we're not just meeting reporting requirements - we're driving meaningful social change with provable results."
The platform has been designed to enable Sodexo’s clients to log in and discover real time data through a clear summary index; a chain of evidence showing progress against commitments with updated stats and overall percentage progress against key themes, specific to each contract.
Ian Sparkes, Chief Operating Officer, Agencies & Property Professional Services, Government, Sodexo UK & Ireland adds“We share our clients’ desire to affect change in local communities, and rather than see this as a challenge, we grasped it as an opportunity to differentiate ourselves in our bid proposals.
“The platform has been designed with the ability for the platform to be amended and updated as contracts flex and change. This is a contract management tool we’ll continue to refine; working collaboratively with clients to keep pace with each of the social value ‘must haves’ in their communities. Setting clear targets, recording and reporting the impact we’re making in this space has become essential.”
The platform allows Sodexo to showcase an extra layer to its social value activity; anchoring it to its company-wide framework yet pinpointing exactly how and where Sodexo can have a direct local impact and add value beyond what the contract demands. This may include how it manages apprenticeships or providing SME supply partners with the opportunity to engage in the delivery of large public sector contracts.
There is potential to expand the use of the platform across Sodexo’s other business areas.
Sodexo’s purpose has always been to contribute positively to communities in which it operates. 2025 marks ten years since the publication of Sodexo’s first social impact pledge and transparent reporting of its progress and success. Over the course of the last decade, Sodexo has evolved its commitments in line with the changes in legislation and in business and societal priorities.
In February 2025 Sodexo UK & Ireland published its new Social Impact Pledge 2030 outlining its commitments to create meaningful impact for its people, planet, places and partners in the UK over the next five years.
2025 WiHTL Women to Watch index recognises two Sodexo leaders #
Sodexo UK & Ireland is proud to announce that Lynsey O’Keefe, CEO Corporate Services and Energy & Resources and Rayna Miller, Employee Communications and Change Director have been recognised in the 2025 Women to Watch in Hospitality, Travel, Leisure and Retail Index produced by WiHTL & Diversity in Retail in partnership with The MBS Group.
WiHTL & Diversity in Retail is the only collaboration community devoted to increasing inclusion in the hospitality, travel, leisure and retail sectors. The 2025 Women to Watch index features over 100 women who demonstrate visionary leadership, commercial and operational excellence, and a dedication to raising the bar for women across the industry.
Lynsey O’Keefe, joined Sodexo UK & Ireland in August 2024 as CEO of its Corporate Services and Energy & Resources business. Lynsey is a people and customer focused leader, with extensive experience across food services, workplace, and facilities management in a range of sectors. As a senior leader, Lynsey champions and celebrates inclusion at all levels within the organisation and has spoken at a variety of events on the issues around its importance and relevance.
Rayna Miller joined the company at the beginning of 2021 as Employee Communications and Change Director. Rayna is an compassionate and inspiring leader. Under Rayna’s leadership her team have won a number of external awards for the delivery of initiatives that positively impact on the employee experience for Sodexo’s UK & Ireland’s 30,000 employees.
Jean Renton, COO Sodexo UK & Ireland and executive sponsor of Sodexo’s gender equity workstream said: “At Sodexo we recognise that each individual's unique background, experience and abilities are at the heart of our vibrant workforce and truly reflect the communities we serve. Lynsey’s and Rayna’s inclusion in this well-respected index is something they should take pride in. We thank them for all they do to help us create a workplace which is welcoming and inclusive to all.”
Sodexo recently published its Social Impact Pledge 2030 outlining its mission for the next five years to positively impact in four areas, its people, the planet, places and its partners. Its new people commitment builds on its strategy to create equitable workplaces where everyone feels they belong, and which inspires them to act with purpose and thrive in their own way.
Tea Colaianni, Founder and Chair, WiHTL & Diversity in Retail said “It's really exciting to launch our 2025 Women to Watch in Hospitality, Travel, Leisure and Retail Index in partnership with The MBS Group. It is important that we continue to acknowledge and celebrate the many truly inspirational examples of women blazing a trail in their field. They are a huge inspiration for all the women coming after them who will join, progress and lead our industry in the future. Congratulations to all of the brilliant women role models featured in the 2025 Index.”
Elliott Goldstein, Managing Partner, The MBS Group said “The 2025 Women to Watch in Hospitality, Travel, Leisure and Retail index is a vital resource, showcasing leaders who are making a significant impact in their organisations and industries, and inspiring generations of leaders yet to come. Now, more than ever, we need positive role models so we are therefore particularly delighted to highlight this year's 'Women to Watch'”.
Socio local: Bestway Retail empowers retailers with a smarter approach to social media #
In a move that reflects its commitment to digital advancement and adding more value to its retailers, Bestway Retail has announced the launch of a pilot scheme across a select number retailers in a collaboration with Socio Local – the #1 digital marketing platform for multi-location brands.
Socio Local is an innovative platform that simplifies the process of managing multiple social media pages, helping retailers to create and schedule content across platforms like Instagram, Facebook, and X (Twitter) from a single dashboard. With access to branded content, promotional assets and suggested posts, retailers can maintain a consistent and engaging presence.
Following a trial period of 3 months, Bestway is expected to roll out the collaboration across its estate of retailers.
Bestway Retail’s Head of Marketing, Mindy Mondair says:
“Retailers are increasingly leaning into the digital side of marketing, recognising that a strong local social media presence is crucial for driving engagement within communities.
“And we’ve listened to our retail partners who have called for better support and tools to help them manage their social media, and in response we’re delighted to introduce Socio Local, which is the number one management platform specifically tailored to achieve better reach, engagement and instore performance by leveraging both branded and local store social content, to make social media management effortless. It’s built specially FOR retailers and has been inspired by their requests and needs.
“The platform is designed to support retailers’ stores with high quality, localised content that enhances brand visibility and increases engagement. It’s more than just about social media - it’s about maximising success and driving sales at every opportunity.
“We also understand that not all retailers are experienced with social media and their focus also needs to be on running their business, which is why Socio Local provides easy-to-use tools that simplify the process. Whether using supplied branded content or creating customised posts, stores can maintain a continuous online presence with minimal effort”.
Bestway has cited a number of key benefits that it believes retailers will be able to enjoy through their use of Socio Local including increased local awareness, a boosting of product visibility (ensuring latest offers and promotion get attention from the store’s online community), as well as driving engagement to encourage customer interaction and loyalty through varied and engaging social media posts.
Mindy concludes:
“Retailers can save time by storing, creating and scheduling all their content in one place – its straightforward and easy to manage through this centralised approach.
“Furthermore, retailers will be able to manage their communities effectively, through monitoring and responding to customer reviews, comments and direct messages.
“We are looking forward to the results of this trial and believe it is a market leading approach to support retailers and help them boost engagement and sales within their communities”.
Michael Nolan – CEO and Co-founder of Socio Local says:
“We are enormously excited to be working with Bestway Retail and its progressive estate of retailers.
At SocioLocal, we know all too well the importance of optimising local social media for today's physical retailers. We fully believe that this will be the start of a new era in how grocery and convenience leverages the power of social media and its connection with local communities. Bestway Retail now has the opportunity to drive awareness of products and promotions into their retailers' communities and support sales through hundreds of social media pages. We’re looking forward to a fruitful relationship with Mindy and the team in Bestway throughout the trial and into the future.”
Rich’s helps foodservice operators and caterers make more dough with new gluten free and Pinsa parbaked frozen pizza base ranges #
Rich’s, a global leader in creating exceptional culinary experiences, is helping foodservice operators grab a bigger slice of the pizza market with a new range of parbaked frozen authentic Italian-style Pinsa and gluten-free pizza bases.
The gluten-free range features three parbaked round pizza bases: 10-inch and 12-inch thin-crust plain options, along with a 10-inch cauliflower base. Each base is light, with a crispy exterior and a delightfully chewy centre.
The gluten-free frozen parbaked pizza bases are designed for convenience, requiring minimal handling with no thawing or proving needed, and they help foodservice outlets cater to the 10-15% of Brits who report some level of gluten or wheat sensitivity.
Crafted from a blend of rice flour, tapioca, and potato flour, the gluten-free range delivers great taste and texture. The cauliflower-based option is made with 30% cauliflower, milled chia, and brown rice, offering a delicious alternative with added nutritional benefits.
“Consumers in general are becoming more aware of the dietary benefits linked to a gluten-free diet, which includes improved digestion and reduced bloating,” said Dez Paterson, Commercial Director at Rich’s
Rich’s is also catering for outlets looking for authentic Italian parbaked frozen Pizza bases. The Pinsa range, pronounced ‘peen-sa’, are hand-stretched, lighter in texture and made with authentic ingredients in Italy.
Rich's new Pinsa bases feature an irresistible aroma paired with a unique rustic sourdough crust that has been fermented overnight, and once baked the crust is crispy on the outside and soft on the inside.
The Pinsa parbaked frozen bases are made in Italy, making them a truly authentic Italian experience for consumers. They require no proving or other specialist dough handling skills and can be topped and baked from frozen, so they present foodservice outlets with an easy way to offer their customers a lighter bite.
The bases are made with a combination of extra virgin olive oil, finely-ground wheat flour that's commonly used for making traditional pizza doughs, and sourdough. Available for launch in 9-inch & 12-inch rounds with other sizes & shapes available.
Stockist partners will have access to Rich’s online library of quality pizza imagery and videos to use for promotions, as well as free training resources and access to custom courses. Sell sheets, handling guides and samples are also available.
Pizza is a long-established favourite among British consumers, but these launches come at a time when the out-of-home pizza market is in a particularly strong position. The market is now worth £3.2 billion and is growing at +3.6% year on year (YoY). In the year ending June 2024, a staggering 714 million pizza servings were purchased, up +2.3% YoY.
Much of this growth has come from increased frequency of purchase, which demonstrates why lighter options such as these ranges are crucial for operators to unlock higher sales and profits. However, pizza is also winning share from other takeaway-style foods, with 726,000 servings purchased by people switching from burgers last year.
These launches reinforce Rich’s ambition to be the UK’s trusted, first-choice supplier of frozen pizza bases. The company’s pizza-making heritage dates back to 1978, when it installed its first pizza dough ball line at its Wisconsin factory. Over the past 20 years, Rich’s has expanded its expertise by acquiring leading family-owned businesses, including Goglanian Bakeries, Venice Bakery, Rizzuto Foods, and BakeHouse Foods—bringing together a wealth of pizza-making knowledge under one global brand.
Contact the Richs sales team on: UKSales@RICH.com
FEA helping to guide the future of cybersecurity #
The Foodservice Equipment Association (FEA) has provided advice to members about how to ensure they are compliant with the new EU Cyber Resilience Act (CRA) which came into force on the 11th December 2024. The Act will start to apply to CE-marked products from the 11th December 2027, with some reporting obligations from the 11th September 2026.
The act seeks to protect consumers and businesses from risks posed by inadequate cybersecurity, establishing a common set of standards around products sold in the EU. The aim is to encourage manufacturers to integrate best practice around security into the design of their products, while ensuring this security is maintained throughout the equipment’s total lifetime.
This is particularly important as the Radio Equipment Directive (RED) is due to become law in August 2025, which will apply to all wirelessly connected devices. This directive includes required technical features covering the protection of personal data and fraud prevention.
There is obviously some overlap between the provisions of the CRA and RED, and FEA is working with EFCEM to ensure the concerns of its members are listened to and addressed. Andy Threlfall, Technical and Policy Director of FEA and Convenor of EFCEM’s working groups covering BIM and Connectivity, organised a meeting at the end of January. Experts at UL Solutions, one of the leading independent organisations handing safety in science, attended this meeting to provide manufacturers with an overview of how to determine how the acts and regulations apply to them. They also explained which testing standards are relevant to particular types of equipment, data and connectivity, and how they should be used to ensure products are in compliance with the law.
“FEA remains committed to working with EFCEM, Orgalim (which represents Europe’s technology industries) and the EU Commission to facilitate communication,” says Andy. “Our relationship with these organisations ensures that we can deliver accurate and timely information about changes to legislation as well as providing a way for our members to help influence future changes.”
This meeting came at an opportune time, as members were informed during the presentations that the three standards of the EN 18031 family supporting the RED delegated regulation on cybersecurity had been cited with restrictions in the Official Journal of the European Union (OJEU).
The next meeting of EFCEM Working Groups 1 and 4 is scheduled for November.
The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing nearly 200 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes.
For more information on FEA visit www.fea.org.uk
Last chance to show support for Zest Quest Asia 2025 Awards Night #
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Tickets now available for 4th April Gala Dinner
Cyrus Todiwala OBE DL, chef patron of Café Spice Namaste, and co-founder with Pervin Todiwala of Zest Quest Asia, are calling for friends and associates in hospitality to support the eight student teams who have made the cut and will be cooking as finalists for the 2025 Zest Quest Asia crown at the competition’s 12th gala dinner and awards night on April 4th.
Zest Quest Asia 2025 has once again attracted many returning sponsors; Tilda Foodservice, the Tokyo College of Sushi and Washoku, Panasonic, Bidfood and Cobra, and this year, debuting as headline sponsor, Lee Kum Kee. This means, with the support of the Master Chefs of Great Britain, the competition can continue to inspire our next generation of chefs.
Hilton has returned as a gold sponsor, offering its 4-star Hilton London Wembley hotel once again as the venue for the 3-course gala dinner to be prepared by Cyrus and his team. Hilton is also offering special accommodation rates for those who choose to celebrate the Zest Quest Asia finalists on the night.
Cyrus Todiwala said, “We urge our industry colleagues to join us at the Zest Quest Asia gala dinner to show support for the young chefs who have put so much into their entries to reach this stage. Their talents, if nurtured and celebrated, can boost their confidence, especially in these days of global uncertainty. Everything we make from ticket sales goes back to supporting this great competition, which has already helped to change the perspective of Asian cookery and cuisine among hundreds of student chefs and colleges.”
As is tradition, the canapés during the drinks reception will be prepared by current Zest Quest Asia champions, Sheffield College, whose prize was a trip of a lifetime to India courtesy of Tilda.
Tickets for the Gala Dinner and Awards Night are now on sale priced at £110pp, or £1,000 per table of 10, and include drinks reception with canapés and 3-course dinner with wine. Please follow this link to book https://bit.ly/41NyRVN
For more information on Zest Quest Asia 2024 visit www.zestquestasia.org