PARIZZA: The market place for pizza, pasta and Italian food professionals - 5th
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
5th 18th & 19th March 2015
Edition Paris - Porte de Versailles / Hall 7.2
PARIZZA: The market place for pizza, pasta and
Italian food professionals
PRESS KIT – PARIZZA 2015
Contents
2
Editorials P.3
Indice Pizza © (Pizza index ©) P.4-5
Headline events of PARIZZA 2015
Zapping du Snacking – special edition Pizza & Italian food P.6-8
PARIZZA Academy P.8
The French Pizza Championship P.9-11
Snacking Store – innovations and source of inspiration for new concepts
creations P.12-13
Exhibitors ‘list P.14-15
Appendixes
Pizza consumption in France in 2014 P.18
Upcoming events for 2016 P.19
PRESS KIT – PARIZZA 2015
PARIZZA 5th edition: the market place for pizza, pasta and Italian
food professionals!
For the second year in a row, the trade shows Parizza, Sandwich & Snack Show and Vending Paris will be
held together, offering industry professionals an unparalleled business platform at the crossroads of fast 3
food, Italian food and vending. Again in this edition, PARIZZA will be spotlighting the latest trends in
food products, consumption and equipment, along with new concepts, unique events, pizza chef
demonstrations and themed talks. As a key business platform and source of inspiration for the Italian
food sector, the show will feature more than 100 exhibitors and key industry players who will be
presenting their offers in a unique and ever more festive and creative atmosphere! Reed Expositions,
the trade journal France Pizza and the French Pizzeria Association are delighted to welcome you to
this fifth edition.
“Once again this year, more than 100 exhibitors are present on the show,
bringing you the best in their product ranges dedicated to Italian cuisine.
Make good use of our New Product trail to spot new ideas for your menus
and establishments! Parizza is also a fantastic occasion for around a
hundred of the best pizza chefs in France who will be doing battle to
become French champion, sharing their techniques, ideas and emotions
over the two-day event. Italian catering is on the move, and so is Parizza.
The debates and insight offered around topical themes on the Zapping du
Snacking stage will be a perfect demonstration of this. And finally, make
the most out of your visit by discovering the product offerings of the 300
exhibitors at the Sandwich & Snack Show, and vote for the best Pizza
concept in the Parizza Academy,” says Corinne Menegaux – Director of
PARIZZA.
“Every year, an increasing number of exhibitors and visitors come to Parizza. As a result,
the event has become the essential business rendezvous for the entire pasta, pizza and
Italian food sector. Once again this year, you will be able to discover all the latest trends,
all thanks to the increasing diversity of our exhibitors who lead the way in the pizzeria and
Italian restaurant world. Parizza is a lively, truly unique show because it is a genuine venue
for exchange and dialogue between industry professionals. More than ever before, Italian
food is on the up, and you will be able to discover the very best in what goes into Italian
catering, a speciality which also offers increasingly relevant responses to today’s consumer
expectations: price awareness, local produce sourcing and the values of authenticity and
simplicity. Finally, you will be able to enjoy a number of show features, presentations,
contests such as the French Pizza Championship, and demonstrations, all of which will
provide added content and insight throughout the two days of the show”, says Julien
Panet –Chairman of French Pizzeria Association.
PRESS KIT – PARIZZA 2015
Indice Pizza©
Record pizza consumption recorded in France in 2014!
From the classic Regina and Four Seasons
to more elaborate truffle or chocolate 4
toppings, French consumers ate 809
million pizzas in 2014, 10 million (1.3%)
more than in 2013.
Calculated exclusively for the Parizza, the Italian snacking and catering professional event to be
held on 18 and 19 March 2015, the 2014 findings of the Indice Pizza © (Pizza Index) were published
on Thursday 5 March 2015. Headline figures for this second annual survey: the average price of a
Regina pizza in France is €10.54 (up 2.90% on 2013) with considerable variance between regions:
€9.37 for the cheapest region, Burgundy, and €11.58 in the Paris region, Ile-de-France. Another
finding is that a French person now has to work for 40 minutes (2 minutes more than last year) to
pay for a Regina.
No stopping the pizza market
In both volume and value, the pizza market had an excellent year in 2014. Across all retail and
consumption channels, the pizza market reached an overall value of €5.36 billion (up 1.36%)
representing 809 million pizzas consumed (+1.20%) and 20,432 points of sale (+0.82%).
“France remains in the world’s top two pizza-consuming countries. It is a much-appreciated stand-
alone dish with less and less of an Italian connotation. The French have really taken over and
adopted the pizza, which, like other consumer products, is moving upmarket in both fast food and
on-premises catering,” comments Bernard Boutboul, Managing Director of Gira Conseil.
An average price of €10.54 in 2014
On average in France and across all consumption circuits, the Regina pizza retailed at €10.54 in
2014, which is 34 cents more than the previous year (+2.90).
In the Paris region Ile-de-France (€11.58, -3.5%), the Regina is 23% more expensive than in
Burgundy (€9.37, -6.72%)! The Centre region (€11.26, -7.46%) and Picardy (€11.09, -5.22%) round
off the top three most expensive regions. The working time necessary to buy a pizza rises from 38 to
40 minutes across the country. And the differences are widening between regions: the inhabitants
of Champagne-Ardenne have to work 45 minutes to buy a pizza in their region, compared to a mere
35 minutes in Alsace!
PRESS KIT – PARIZZA 2015
Delivery over 50% more expensive than pizza kiosks
Due to a substantial increase in the prices observed in pizza vans (+9%), pizza kiosks1 now sell the
cheapest pizzas in France, at an average price of €8.46 (-3.30%). Delivery remains the most
expensive way of buying a pizza, with an average price of €12.54 (+4.36%); these two findings point
to a 48% gap between the cheapest and most expensive circuits.
5
Chains more expensive than independents
On average, restaurant chains sell the dearest pizzas (€10.85, +2.10%) compared to independent
restaurants (€10.34, +4.30%). The gap is however starting to lessen, as independent traders are
more price-sensitive.
A market heading upmarket
Pizzas are a very popular consumer good in France but a new market is beginning to emerge in the
form of mainly independent firms which are showing innovation by offering more premium
products with more original and high-quality recipes.
“These new market players are responding to consumers’ demand for quality and contributing to the
renewal of the pizza market by redesigning its codes through new products, new décors and high-
quality products, which are often locally sourced,” adds Bernard Boutboul.
Among these new faces which have set up stall in a top-end niche, it is worth mentioning the
winners of the Parizza Academy 2015, vying in originality and imagination with increasingly
elaborate recipes for an increasingly saturated market.
Market figures for pizzas in commercial catering:
Annual sales: €5, 36 billion
Number of pizzas consumed: 809 million
Points of sale: 20 432 (including 14,000 specialist pizza outlets)
The French are the world’s 2nd largest consumers of pizzas (after the USA and in front of Italy).
©
*About the 2nd Indice Pizza
Produced exclusively by Gira Conseil for Parizza, this economic index, created in 2014, bases its findings on the average
prices observed for the Regina pizza - the benchmark recipe - across France’s 22 administrative regions. Its aims are to
obtain a price index for out-of-home food consumption, to provide price indications therefore helping market players
with their positioning, and to flag up price disparities according to the density of various city regions. To develop its
©
analysis further, Gira Conseil also cross references the findings of the Indice Pizza with official statistical data such as
©
average income per region. The second edition of the Indice Pizza was conducted in December 2014 as regards price
surveys and in January/February 2015 for the market part, on a sample of 800 establishments representing all
commercial catering circuits: trucks, kiosks, pizzerias, Italian restaurants, takeaways and delivery.
*Source Gira Conseil, 2014
1
Semi-permanent unit often located on car parks and in retail parks.
PRESS KIT – PARIZZA 2015
Headline events at PARIZZA
The essential trade show for the snack and Italian food
industry, Parizza will provide professionals and
business developers with everything they need to take 6
advantage of the opportunities offered by this high-
potential market. Four show highlights coming up on
the show:
Zapping du Snacking
The best specialists and leading figures from the pizza sector will be
special guests on a life-size TV studio stage. Zapping du Snacking will
take a look at the latest trends and concepts in fast food and Italian
food, with live demonstrations. For example, in the space of five
minutes flat, specialists will give tips on how to efficiently develop a
Next meeting on 18 &19
concept as a franchise, or reveal the ingredients and key stages for a
March on
good pizza. Influential brands such as Mio Padre, Maison de la Zapping du Snacking area
Mozzarella, Baïla Pizza and Basilic & Co will also be in attendance to
give their insight.
Special Edition dedicated to PIZZA AND ITALIAN FOOD every day from 12.30 to 1.30 pm!
This television studio will welcome leading experts and well-known figures from the pizza world:
Wednesday 18 March:
12.30-13.30: Special Edition PIZZA AND ITALIAN FOOD
3 questions to … Vincent Mourre, Founder - Mio Padre
Special Report: Developing a concept as a franchise: from idea to network, by Samuel Burner -
Observatoire de la Franchise
Zoom Concept: La Maison de la Mozzarella
Focus on… The pizza market in 2014 and the Pizza Index, by Bernard Boutboul - Gira Conseil
Demo: Creative pizzas and snack pizzas, by Jean-Jacques Despaux and Eric Riem, Instructors – French
Pizzeria Association
Headlines… by Carole Gayet - France Pizza
What's new? … by Anne-Claire Paré - Bento
PRESS KIT – PARIZZA 2015
Thursday 19 March:
12.30-13.30: Special Edition PIZZA AND ITALIAN FOOD
3 questions to …Erwan Rouxel, Managing Director - Baïla Pizza
Special Report: Becoming a franchisee on the pizza market, by Samuel Burner - Observatoire de la
Franchise
Zoom Concept … Basilic & Co 7
Focus on … Key ingredients and steps for a 100% successful pizza! With Jean-Jacques Despaux and Eric
Riem, Instructors – French Pizzeria Association
Demo: Pizza in Teglia, by Jean-Jacques Despaux et Eric Riem, Instructors – French Pizzeria Association
Headlines… by France Pizza
What's new? … by Anne-Claire Paré - Bento
Do not to miss also the second Pizza Index© survey
and the 7th Indice Jambon Beurre© (ham baguette
index) survey with a focus on bakeries, both
conducted by Gira Conseil. In addition, a range of
industry specialists will deliver insight on the Halal,
bakery and collective catering sectors, to name but
a few.
[New in 2015] Special Snack cookery demonstrations
presented by leading chefs with original recipe ideas!
The major topics covered by Zapping du Snacking 2015:
Vending with NAVSA (French vending association) and EVA (European Vending Association)
The international snack scene: a presentation of the best snack concepts in New York by the
trend consultancy Bento
Pizzas: market developments and trends, a franchise focus and demonstrations of pizza recipes
with a 100% success rate!
Snacks in bread and pastry shops with La Toque Magazine
The snack market: market development and trends, a focus on development as a network,
presentation of new technologies, analysis of opportunities from kosher food, communication
on allergens and gluten free food, etc.
Snacks in collective catering
Snacks in mass retail and local shops
PRESS KIT – PARIZZA 2015
Among the leading contributors to Zapping du Snacking 2015:
8
Zapping du Snacking is hosted by Sébastien Ripari, gourmet food consultant, and by
Michel Tanguy – journalist and culinary consultant.
Equipment supplied by Gourmet Consultants
PARIZZA Academy
This competition recognises the best Italian food concepts suitable for development as a franchise. Gira
Conseil and L’Observatoire de la Franchise selected the following innovative brands: Bottega Romana
(the style and taste of the pizza “just like in Rome”, sold in 20 x 10 cm slices, eat in, take away or
delivery); IT - Italian Trattoria (a living environment around traditional Italian cuisine); Fonzarelli (the
Roman pizza al taglio, to eat in or take away); Quindici (much more than just a restaurant, a world
devoted to Italian cookery: restaurant, bar, take away, deli, grocery and wine cellar); and Lo Zio
(Piadineria – Speciality: the piadina).
Award ceremony on Wednesday 18 March at 5.30pm on Zapping du Snacking stage.
PRESS KIT – PARIZZA 2015
The greatest event Parizza!
The finals of the French Pizza Championship
The 120 best pizza chefs in France will be at Parizza! In places
as far-flung as Montpellier, Saint-Brieuc and even Reunion
Island, the regional heats are taking part at this very moment
9
in 14 French cities. The 10 best pizza chefs selected in each
qualifying heat will do battle for the title of France’s Best Pizza
Chef. This championship is organised by the French Pizzeria
Association. Who will follow in the footsteps of Yann Dayer,
the 2014 champion? 2 days of competition for even more
excitement!
The candidates will be competing in the following categories:
• Quality Pizza
• Speed
• Widest Pizza
• By slice “in teglia”
• Acrobatic pizza
The competition will be animated by Eric Riem, French school of pizza, Thierry Gourreau, school of pizza
in the Reunion Island and Jean-Jacques Despaux, school of pizza in the South Western regions of France.
This year, the jury will be composed of Lionel Lombardi, Yann Le Droguen, Yann Dayer (2014 French
Pizza Champion), Gregory Edel, Alexandre Monterosso, Mehdi Douimry, Tahar Belkadi, Omer.
Christophe Gaudin and Angela D'Esposito (chefs) will also be part of the jury.
Focus on dates and places for qualification in France :
Métro Montpellier, 29th September 2014
Métro Nice, 30th September 2014
Mexy le 30th September 2014
Métro Grenoble Sassenage, 6th October 2014
Métro Clermont-Ferrand, 7th October 2014
Métro Paris Vitry, 13th October 2014
Jeanménil, 13th October 2014
Métro Toulouse Sesquierres, 20th October 2014
Métro Bordeaux Lac, 21st October 2014
Métro Lille Lomme, 10th November 2014
Métro Nantes, 1st December 2014
Métro Saint-Brieuc, 9th February 2015
Métro Nanterre, 10th February 2015
PRESS KIT – PARIZZA 2015
Focus on 2014 French pizza competition winners:
Winner in category quality pizza (classic pizza): Yann Dayer de Nantes
Winner in category acrobatic pizza: Nabil Berrahmane
Winner in category widest pizza: Damien Feroux
Winner in category pizza “in teglia”: Jean-Michel Albin Guillaume
10
Winner in category speed pizza: Ludovic Bicchierai
5 Questions to... Yann Dayer 2014 French Pizza Champion
The trade show Parizza hosted the final of the French Pizza
Championship for the first time. More than 100 pizza chefs competed
before a panel chaired by the rising pizza star in Australia, Johnny Di
Francesco. The big winner in the traditional pizza category was Yann
Dayer from Nantes.
1. What does the name Parizza mean to you?
"The trade show for fast food specialists”
2. As a pizza professional, what made you decide to take part in this show?
"Firstly to take part in the competition, but also to meet new suppliers to see what top quality
products are on offer, and to learn more on the latest trends."
3. You became French Pizza Champion at the 2014 edition of the show. What’s happened to you
since then?
"I have become quite well-known in Rennes; my restaurant has had a lot of coverage in the papers,
local TV, on the radio and on the Web. This has allowed me to develop my customer base and
continue to fulfil my commitment to top quality products sourced from local producers.”
4. What do you think of the pizza market today?
"There is a lot of quantity out there, but sadly not much quality. The only objective of most of them is
profit, and therefore they tend to use the cheapest products and the fastest production methods.”
5. So what does the future hold?
"It may be wishful thinking on my part, but I think that consumers are increasingly looking for top
quality products. They recognize and value the know-how and hard work of serious professionals. It is
entirely possible to produce good quality pizzas on a large scale, and I think that industry will
gradually improve product quality to provide a better response to consumer expectations."
PRESS KIT – PARIZZA 2015French Pizza Championship – competition programme
Wednesday 18 March
TIME Position 1 Position 2 Position3 11
9h45-10h30
10h30-11h30 Quality Pizza In Teglia
11h30-12h30 Quality Pizza In Teglia
12h30-13h30 Quality Pizza In Teglia
13h30-14h BREAK
14h-15h Quality Pizza In Teglia Speed - qualifications
15h-16h Quality Pizza In Teglia
16h-17h Quality Pizza In Teglia
17h-18h Quality Pizza
18h-18h30 Acrobatic - qualifications
Thursday 19 March
TIME Position 1 Position 2 Position 3
9h45-10h30 Speed - qualifications
10h30-11h30 Quality Pizza In Teglia
11h30-12h30 Quality Pizza In Teglia
12h30-13h30 Widest Pizza - Final
13h30-14h BREAK
14h-15h Quality Pizza Speed - Final (30 minutes)
15h-16h Quality Pizza
16h-17h Acrobatic - Final
17h-18h AWARD CEREMONY
The award ceremony will take place on Thursday 19 March at 5pm on the French Pizza
Championship area.
PRESS KIT – PARIZZA 2015The Snacking Store – innovations and source of inspiration for new
concepts creations
12
The Snacking Store is back this year in an enhanced format, showcasing innovations and offering
business development solutions to fast food and takeaway professionals. As a definitive source of
inspiration for project developers, the Snacking Store will display the latest concepts and new products
from the snack world. Not to mention the individual coaching sessions provided to international and
French visitors by a team of leading experts and consultants!
In the Snacking Store this year:
- The latest offerings in food, packaging, technology and equipment for snack and bakery professionals
but also independent restaurant owners, mass retail purchasers and local authorities.
- The prize winners of Snacking d’Or 2015, the annually-held competition run by France Snacking which
rewards the best products and equipment suited to fast food and food on-the-go.
- Nearly 200 innovations in products, equipment, technology and services submitted by exhibitors of
Sandwich & Snack Show, with a selection of “judges’ favourites” made by a judging panel.
- The best brands in 2015, live! Also new this year, the Snacking Store will display the finalists of the
Sandwich & Snack Show Academy 2015, shortlisted by Observatoire de la Franchise and Gira Conseil, in
three categories (Snacking, Pizza and Street Food).
A 5-step coaching plan, delivered by leading fast food specialists
Aimed at project developers who wish to open a point of sale or enhance their fast food brand, a
number of individual coaching sessions will be offered by leading specialists from the snack world.
Backed up by tangible examples, they will provide guidance on the basic steps to follow:
1. How to create my fast food concept, with Bernard Boutboul (Gira Conseil)
2. How to lay out my concept, with Sébastien d’Evry (Architect)
3. How to develop my brand into a network, with Laurent Delafontaine (Axe Réseaux)
4. How to protect my brand and concept, with Jean-Baptiste Gouache (Gouache Avocats)
5. How to optimise my digital strategy, with Mélodie Braka (Action Gourmande)
PRESS KIT – PARIZZA 2015Fast food and take-away market experts:
Bernard Boutboul – Managing Director, Gira Conseil
Bernard Boutboul and his team have made Gira Conseil into the leading specialist
marketing consultancy in out-of-home food consumption, working in France and abroad.
13
Sébastien d’Evry – Architect, Simone&hug
With a background in design, Sebastien D’Evry has spent the past 17 years developing
store concepts for retail brand networks. Through this experience he has acquired
cutting-edge expertise in the catering and snack sector. He builds on the customer
experience as a lever for added value and turnover to invent an authentic story: the story
of a brand which, once deployed, will create real differentiation.
Laurent Delafontaine – Co-founder and director, Axe Réseaux
A member of the corpus of experts of the French Franchise Federation, Laurent
Delafontaine is the co-founder of consultants Axe Réseaux. Previously in his career he
was most notably the director of the Del Arte franchise.
Jean-Baptiste Gouache – Legal Adviser, Gouache Avocats
A barrister-at-law and member of the corpus of experts of the French Franchise
Federation, Jean-Baptiste Gouache founded Gouache Avocats in early 2007, a practice
specialising in franchise law and advising a clientele made up of national brands.
Mélodie Braka – Managing Director, Action Gourmande
It was while she was working for leading chefs that Mélodie Braka realised that many of
these demanding professionals had neither the time nor the knowledge to be able to
communicate effectively. She created Action Gourmande in 2013 to offer a response to
this need. The consultancy has more than a dozen clients: up-and-coming addresses,
talented chefs, food industry brands and trade show organisers.
Good to know: appointments for coaching sessions on site, in Snacking Store area.
PRESS KIT – PARIZZA 2015Exhibitors’list
GUSTO CONCEPT
L'INSTANT CREPES / MOMENTO PIZZA
FURMIS SACS A PIZZA
LA MOZZARELLA
14
LUIGI LIEVORE SRL
MULTYPACK
TRADER SERVICES
VITAPACK
ADIAL - PIZZADOOR
BCC VEHICULES MAGASINS
CATEQUIP
CHR DISCOUNT
CINQUE TERRE CONCETTI SARL
DELCOUPE
EBERHARDT FRERES
EPHREM DISTRIBUTION
EQUIPEMENT GASTRONOMIQUE DE
BOURGOGNE
EUROMAG
FICAL / PASTAMACHINES
FOUR GRAND-MERE
GELMATIC-FRANCE
GI METAL SRL
ITALIM GROUPE SCAL
ITALMILL
MOLINO PASINI SPA
MRA
MUSSANA-FRANCE
O.E.M
PAVESI FORNI ITALY
SCARITECH
SCOOTLIB
STIMA SRL
ZANOLLI
MUTTI
APF
ECOLE FRANÇAISE DE PIZZAIOLO
FRANCE PIZZA
ITALY EXPORT
PRESS KIT – PARIZZA 2015MADE IN ITALY - SINCE 1946
AGUGIARO & FIGNA MOLINI SPA - LE 5
STAGI
BAILA PIZZA
CARNIATO EUROPE
CIRIO
GALBANI
15
GRECI FRANCE
LORAGRO
MARANA FORNI
MOLINO DALLAGIOVANNA
SITTA SRL / LA FERME DU CLOS D'ARTOIS
TERRA SANPIETRESE TRUFFE ET CONSERVES
VALCOLATTE
VENTIT
WISMER
MON ITINERANT
AMI-WEB / SOFTCAISSE
LYDIA, LE PAIEMENT MOBILE
SKYTILL
HEDIMAG VEHICULES MAGASINS
(List updated on 5th of March 2015)
PRESS KIT – PARIZZA 2015In association with
16
PARIZZA AT A GLANCE*
The Trade Event for Italian Snacking and Catering
18 March from 9.30am to 7.00pm and 19 March from 9.30am to 6.00pm - Hall 7.2
9,150 visitors
(Pizzeria, fine groceries, Restaurants, Hotels, Catering, wholesale, buying platforms, mass retail,
services)
More than 80 exhibitors (including 13% from outside France)
(Foodstuffs – flour, ingredients, toppings, pasta, dairy products, cheese, oil, etc. – packaging,
equipment, services)
*Figures from 2013
Next meeting on 14 & 15 March 2016 – Paris Porte de Versailles on the
occasion of 6th edition of Parizza!
About Reed Expositions France
Parizza, Sandwich & Snack Show and Vending Paris are organised by Reed Exhibitions, the leading trade show
organiser. Its portfolio of major hospitality industry events includes: Equip’Hotel Paris, Marocotel by Equip’Hotel,
Marocofood, Marrakech Hospitality Style, Parizza, Sandwich & Snack Show, Taste of Paris and Vending Paris.
Combined, these shows attract more than 2,500 exhibitors and more than 200,000 visitors.
International press contact:
Reed Expositions France – Hospitality/Catering Division
Anne-Laure Perrin – anne-laure.perrin@reedexpo.fr - T. +33 1 47 56 50 56
More information on: www.parizza.com
PRESS KIT – PARIZZA 201517 APPENDIXES PRESS KIT – PARIZZA 2015
18 PRESS KIT – PARIZZA 2015
19 PRESS KIT – PARIZZA 2015
You can also read
