PEX Autumn Menu Guide

PIZZAEXPRESS

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Go Live Tuesday 10th September 2024​

When making the pasta dishes for your teams do not use the new gluten-containing penne. Only use fusilli for the pasta dishes.

VIDEO

Dine Out

HOW TO CARD

Scan this QR code to view the guide on your device now

FOH TOP TIPS

BOH TOP TIPS

Dine-Out Serve

Video Content

Welcome to your Autumn menu digital guide. It’s your go-to resource for everything you need to know about our new menu and the changes we are making to our existing products.You’re likely quite used to how to use it now but if you are new (welcome!) or if you need a refresher take a look below and familiarise yourself with it.

Key Navigation Buttons How To Card (HTC)Front of House Top TipsBack of House Top Tips

Practice makes perfect

There are no Team KEL sessions this time around, therefore, practice and enjoy the new dishes as team food, ahead of Go Live Day. For PizzaExpress, this will need to begin the day after your Territory KEL.Every team member must also complete the RISE training prior to working a shift on Tuesday. This is to ensure every team member is aware of the new menu items and can confidently sell, make and talk about each of the new menu items. Actions:

• Ensure all your team members completed the now mandatory RISE training and reviewed supporting documents
• Ensure all delivered items are stored appropriately
• Keep the new equipment safe

Welcome!

Dine-out Poster

Scan this QR code to visit the campaign page on The Hub now.

Digital

Sent to you

Drinks Table

Opening Poster

Dessert Table​

Plating Poster​

Finishing Touches​

Recipe Sheet

How To Cards​

Menu Guide​

These will be sent to you with your menus and POS​

Ingredients Charts

All team members should have completed the Autumn RISE modules by go live date. This is mandatory training.

RISE

Check out The Hub Campaign Page, where you can find all your new menu support materials. Ensure you have removed the summer menu support materials by go live date.​

The Campaign Page on The Hub

The guide can be accessed in 2 ways:​

• Through the restaurant iPad​
• On your own device – scan the QR code or follow the link on the Hub Autumn Campaign Page​​

Before go live, please ensure that all your team have read the guide, and everyone should have completed the mandatory RISE modules​.

These are all the support tools you will need for this menu. The materials sent to you will be included in your menu and POS delivery. All the digital materials can be found on The Campaign Page, which you can access by clicking here.

Checklist

ACCESS

Increased Choice

Unlocking Drinks Opportunities

Please click on the icon located above to access the subtitles

A Message from jANE

Sales Drivers

Fame NPD

AUTUMN MENU KEY THEMES

• 'Nduja Upgrade Mac & Cheese Side

• Mac & Cheese Side

• Ad Astra Crispy Potaotes

• Crispy Potaotes

• Spicy Chicken Wings

August Product Launch

• New Recipe: Creamy Pesto

• New Serve: Sorbet

• Duo Large Classic

• Espresso Martini Upgrade

• Frangelico Affogato

Dolcetti

• New Recipe: Coppa Gelato

• New Recipe: Baked Vanilla Cheesecake

• Sticky Toffee Pudding

• The Ultimate Chocolate Fudge Cake

dessert

• New Recipe: Bolognase

• New Recipe: Napoletana

PICCOLO

• New Recipe: Peperonata

• New Recipe: Pollo Pesto

• Mac & Cheese

• Chicken Parmigiana

• Spicy Pollo & Chorizo

al forno

• Gluten-Free Romana Base

• Caprese Salad

• Anchovy Bruschetta

• Spicy Chicken & Chorizo

Pizza: Dine-Out Exclusive

• Meatball Italiano

• Margherita Pomodoro Pesto

• Bruno

romana pizza

• Mozzarella Sticks

Starters

• American Hot Dough Balls

Dough Balls

• Absolute Vodka & Sprite

• Jack Daniel’s & Coca-Cola Zero Sugar

Dine-Out: Ready To Drink Cans

• Pomegranate Sparkle

Juices & Sparkles

• Schweppes Soda and Lemonade Can

• Oasis: Summer Fruits & Exotic Fruits Zero Sugar

• Coca-Cola Zero Sugar Oreo

Soft Drinks

• Fuller’s London Pride - Excluding Scotland

beer

• New Recipe: Classic G&T

gin

• Frangelico Espresso Martini

• Pomegranate Margarita

Cocktails & Aperitivo

CONTENTS

• Gluten-Free Stands
• Gluten-Free Pizza Slicers
• Gluten-Free Romana Screens
• New Gluten-Free Box

New Smallwares:

• Marking Gluten-Free Pizza
• New Pass Set Up
• Marking Gluten-Free Pasta
• Slicing Vine Tomatoes

new Prep/ Process:

• Crumbled Chorizo
• Mozzarella Sticks
• Parma Ham
• Cow’s Milk Mozzarella
• Balsamic Syrup
• Blue Cheese Crumbles
• Beef Meatballs
• Gluten-Free Romana Base
• Gluten-Free Fusilli Pasta
• New Recipe Penne Pasta
• Six-Layer Chocolate Fudge Cake
• Sticky Toffee Pudding
• Gelato Wafer

new ingredients - food

• Pomegranate Syrup
• Frangelico Liqueur
• Schweppes Slimline Tonic Can
• Jack Daniel’s & Coca- Cola Zero
• Absolute Vodka & Sprite
• Pomegranate Syrup
• Coca-Cola Zero Sugar Oreo
• Oasis: Summer Fruits and Exotic Fruits Zero
• Mixers: Schweppes Soda and Lemonade 150ml Cans
• Fuller’s London Pride - Excluding Scotland

new ingredients - drinks

we are welcoming

• Fever-Tree Copa Glass
• Current Gluten-Free Box
• Rectangular Screens

Smallwares:

• Black Board Marker
• Making Rectangular Bases
• Slicing Calabrese Sausage
• Strawberry Bar Garnish
• Managing Buffalo Mozzarella Temperature

Prep/ Process:

• Fever-Tree Light Mediterranean Tonic
• Fever-Tree Light Elderflower Tonic
• Mixers: Schweppes Soda and Lemonade 200ml Bottles
• Honey Dew Organic Ale - Excluding Scotland
• Garlic & Herb Dip
• Buffalo Mozzarella
• Calabrese Sausage
• Pancetta Cubes
• Gluten-Free Penne Pasta
• Chocolate Fondant
• Frozen Berry Mix
• Dark Chocolate Pencils
• Salted Caramel Sauce (Resting, it will return at Christmas)

ingredients out

we're saying goodbye to

Pomegranate Margarita

• Absolute Vodka & Sprite

• Jack Daniel’s & Coca-Cola Zero Sugar

Dine-Out: Ready To Drink Cans

• Pomegranate Sparkle

Juices & Sparkles

• Schweppes Soda and Lemonade Can

• Oasis: Summer Fruits & Exotic Fruits Zero Sugar

• Coca-Cola Zero Sugar Oreo

Soft Drinks

• Fuller’s London Pride - Excluding Scotland

beer

• New Recipe: Classic G&T

gin

• Frangelico Espresso Martini

• Pomegranate Margarita

Cocktails & Aperitivo

DRINKS

Drinks PosterUse the drinks poster to help you

This drink can be made vegan if served without lime

This drink can be made vegan if served without lime

FOH Top Tips

• Ensure you wash the lime before prepping and follow the wedging limes HTC
• Build simply in the glass

FOH Top Tips

• Ensure you wash the lime before prepping and follow the slicing lime wheels HTC
• Build simply in the glass

• A touch of salt is included in the mix to balance the flavours

• Store Margarita mix refrigerated for up to 14 days once open

• Always store ambient once open
• Always use a soft drinks measure

HOW TO CARD

New IngredientPomegranate Syrup

HOW TO CARD

Team Notes:

• Our Classic Margarita will remain on the till and drinks poster and can be made if a customer requests it

Team Notes:

• Aligned with our Raspberry and Elderflower Sparkles this drink is served with a full pour of lemonade into the glass before serving

Perfect Serve:

• Served in a rock glass with 6 cubes of ice and finished with a lime wheel.

Perfect Serve:

• Served in a hi-ball glass with 6 cubes of ice and finished with a wedge of lime and a sprig of mint.

Beautifully pink, deliciously sweet and tart, a refreshing mix of pomegranate syrup and lemonade, with fresh mint and lime.

Pomegranate Sparkle

Pomegranate Margarita

Patrón Silver Tequila (ABV 40%) with lime, blood orange, pomegranate syrup and a touch of salt. A new take on a classic.

Does it contain nuts?

Although this liqueur is made with hazelnuts, it is distilled, which removes the allergen proteins which means that there are no allergens present.

HOW TO CARD

FOH Top Tips

• 100ml of the cocktail mix is shaken over ice
• Ensure you always use a clean 25ml alcohol measure to build this drink
• The cocktail mix can be stored ambient
• Ensure you're thoroughly rinsing the shaker between use

Perfect Serve:

• This liqueur will feature on our Digestivo section on the Dessert Menu and avaliable as a spirit serve.
• In a rock glass (Offer the customer ice cubes)
• Always use a 25ml measure when pouring the spirit serve

FRANGELICO HAZELNUT LIQUEUR

What is Frangelico?A rich liqueur made from hazelnuts, coffee, cocoa and vanilla. It dates back over 300 yrs to when monks first started distilling it in the in the hilly Piedmont region of Northern Italy.

Dusting chocolate powder

Team notes:

• Garnished with a dusting of chocolate powder to distinguish it from the Espresso Martini which will also remain on the menu

• Always ensure you have plenty of coupe glasses and cocktail shakers.

A delicious, twist on an Espresso Martini. Rich, bitter coffee, heavenly Frangelico hazelnut liqueur, vodka and vanilla.

Frangelico Espresso Martini

Oasis Summer Fruits and Exotic FruitS Zero

New Ingredients:

• Oasis Summer Fruits
• Oasis Exotic Fruits Zero

Perfect Serve:

• Simply served in a Coca-Cola glass with 3 cubes of ice, no garnish
• Part-poured at the table and serve with the remaining drink in the can on the side

New from Coca-Cola Creations. A collaboration of 2 much-loved products. This will be a casual dining exclusive to PizzaExpressNew ingredient:

• Coca-Cola Zero Sugar Oreo

Perfect Serve:

• Simply served in a Coca-Cola glass with 3 cubes of ice, no garnish
• Part-poured at the table and serve with the remaining drink in the can on the side

Coca-Cola Zero Sugar Oreo

Dine-Out Only

Perfect Serve:

• This bottle can be served by the glass and the bottle
• If serving by the glass always use alcohol measures
• If serving by the bottle always offer a taste once open and pour at the table

Dine-OutOnly

Jack Daniel's & Coca-cola Zero

Team Notes:

• This will phase in and start using once you have used all your current Montepulciano stock

Montepulciano d’Abruzzo

Team Notes:

• Simply place in a dine-out bag to serve
• Ensure drinks for dine-out are well-chilled
• These should not be used for dine-in. Continue to follow existing spirit and mixer serves

Absolute Vodka & sprite

Fuller’s London Pride

New Ingredient:

• Fuller’s London Pride

Team Notes:

• Always serve well-chilled

• Scotland will not list this, instead they will keep Honey Dew Golden Ale

HOW TO CARD

NEW SERVE: rASpberry Cosmo Spritz

HOW TO CARD

New Serve:

• Raspberry Cosmo Spritz - pour a full can of lemonade in, and do not serve with the can

HOW TO CARD

New recipe: Classic G&T

New ingredient:

• Schweppes Slimline Tonic

Team notes:

• Schweppes tonic will phase in so use up all your F-T Mediterranean Tonic first, in the new serve

New Serve:

• Rhubarb & Raspberry G&T
• Elderflower G&T

Team notes:

• All other G&T serves will move to a wine glass; the gin copa glass will be delisted
• The menu category name will be changed to Gin

Other Gin Changes

New Format Mixers

New ingredients:

• Schweppes 150ml cans lemonade and soda

Team Notes:

• These will be phased in, use up all bottles first
• Classic Spritzer - lemonade should be used part-poured
• Soda water should still be used from the large bottle

American Hot Dough Balls

DOUGH BALLS

HOW TO CARD

Dine-Out

Click here to see the Dine-Out serve

These Dough Balls won't be offered with a choice of hot pepper

BOH Top Tips:

• Ensure the Dough Balls are fully proved for at least 30 minutes before cooking

• Only toss one portion of Dough Balls at a time

• Always use a clean large balti dish and clean dessertspoon every time when tossing Dough Balls

Gluten-Free Serve

In a small Al Forno dish using 5 GF Dough Balls and GF passata, placed in a small pasta bow lined with a black napkin unfolded once:

Inspired by our bestselling American Hot pizza. Loaded with Italian tomato sauce and paprika-spiced sausage, topped with hot green peppers and Gran Milano cheeseNew Ingredient:

• Crumbled chorizo

Team Notes:

• The sauce for this is warmed through in the oven in a balti dish. This help release the paprika, smoky oils from the chorizo
• Ensure you heat up the sauce the same time you cook your fresh Dough Balls
• There is no dip for this dish so ensure you fully coat the Dough Balls in the warmed sauce.

American Hot Dough BalLS

• Caprese Salad

• Anchovy Bruschetta

• Mozzarella Sticks

Starters

STARTERS

Dine-Out

Dine-Out

HOW TO CARD

HOW TO CARD

Team Notes:

• Made using current bruschetta mix so restaurants should look at their par levels to make sure they are preparing enough for service

New Ingredient:

• Mozzarella sticks

Team Notes:

• Cooked in a clean Classic pan (Always double pan)
• The hot honey drizzle really makes this dish, ensure you evenly coat the mozzarella sticks when finishing.

BOH Top Tips:

• Ensure the garlic bread is fully proved for at least 30 minutes before cooking​
• Wipe away any excess butter from the plate​

• Bruschetta mix should be served at room temperature (follow the 4 hour rule)​
• Wash hands after handling anchovies

BOH Top Tips:

• Cook a maximum of 2 portions per Classic pan and always a single layer so they become crisp and golden​
• Ensure you do not overcook the mozzarella sticks as if you do, the cheese will begin to split the crisp casing​

• Always use clean blue tongs when transferring the mozzarella sticks to the greaseproof paper​

Click here to see the Dine-Out serve

Click here to see the Dine-Out serve

Wow - talk about a flavour hit! Crisp, golden, freshly-baked dough slathered with garlic butter. Topped with fresh tomato, capers, red onion, parsley and anchovies

Anchovy Bruschetta

Greaseproof paper is now served logo facing up

Say cheese! Melting mozzarella coated in crisp, golden breadcrumbs. Served with a tangy Italian tomato dip and a drizzle of sweet hot honey .

Mozzarella Sticks

Dine-Out

Use the Autumn Plating Poster to help you, attached above.

plating POSTER

New Ingredient:

• Cow’s milk mozzarella (All recipes currently using buffalo mozzarella will move to cow’s milk mozzarella)
• Balsamic syrup

HOW TO CARD

Team Notes:

• Ensure you sell through your current buffalo mozzarella stock before using cow's milk mozzarella
• Always serve this dish with fresh green basil leaves ​
• Ensure the basil leaves are added before you finish the dish​

New Prep:Slicing Vine Tomato

• Wash vegetables before prepping
• Always prep enough for the shift ahead

Cow’s Milk Mozzarella:

• Store chilled only
• Open as many as you need per shift, store in liquid chilled (open life 24h)
• Clean ‘spillages’ as you go as per current hygiene policy

Click here to see the dine-out serve

A classic recipe refreshed. A whole ball of cows milk mozzarella, vine tomatoes, plenty of basil and balsamic syrup

caprese salad

• New Serve: Leggera & Calzone

• Duo Large Classic

• Spicy Chicken & Chorizo

• Gluten-Free Romana

• Meatball Italiano

• Margherita Pomodoro Pesto

• Bruno

romana pizza

Romana Bruno

PIZZA

VIDEO

Don't forget to serve with a slicer

Dine Out

HOW TO CARD

BOH Top Tips:

• Ensure the chutney is added with a clean dessertspoon and distributed all over the pizza​

• Spread all the ingredients evenly to ensure a great balance of flavours​

• Ensure you add the Parma ham after cooking for perfect serve​

• Prioritize serving this pizza on the pass to ensure the customer receives the dish at its hottest​

• Due to the number of cold finishes this pizza is not available for dine-out​

This Pizza was created by Bruno Rech. Senior Pizzaiolo in Dublin - Dun Laoghaire (pronounced Dun Lairy) and the winner of our first ever Pizzaiolo World Championship 2024. It’s all about flavour and good ingredients.

A winning combination. Blue cheese, red onion chutney, tomato and mozzarella, all topped with fresh rocket, Parma ham and Gran Milano cheeseNew Ingredients:

• Parma ham
• Blue cheese crumbles

Team Notes:

• Parma ham and blue cheese will both be available as extra toppings on request

BRUNO

Don't forget to serve with a slicer

Don't forget to serve with a slicer

VIDEO

VIDEO

Dine-Out

Dine-Out

Click here to see the Dine-Out serve

BOH Top Tips:

• Always place the baby plum tomatoes skin side down to ensure the skin doesn’t burn in the oven​
• Ensure you add the buffalo mozzarella and pesto after cooking for perfect serve​

• Only use fresh basil leaves to finish this pizza​

BOH Top Tips:

• Always break meatballs in half before adding to a pizza, this allows the heat to properly penetrate them
• Tear the meatballs before adding and ensure they are spread evenly over the pizza​
• Always season all the way to the edge of the pizza​

• Always ensure your chilli oil has a vibrant red colour, and prep each new batch with fresh chilli flakes

HOW TO CARD

HOW TO CARD

We will also be returning to redbaby plum tomatoes. Continue to use whichever you receive.

An elevated classic, Italian passata, fresh mozzarella, baby plum tomatoes, basil & pine kernel pesto and fresh basil. The perfect recipe for those looking for classic flavours with a premium edge New Ingredient:

• Cow’s milk mozzarella

Margherita POMODORO PESTO

Meat our new Pizza! Beef meatballs, spicy beef, tomato, garlic, mozzarella and red onion, all finished with chilli oil and Gran Milano cheese New Ingredient:

• Beef meatballs

Team Notes:

• Meatballs will also be available as an extra

Meatball Italiano

Ensure you do not mistake this for the Spicy Pollo & Chorizo Al Forno dish.

What About?:

• Eggs? 1 Egg should be placed on one side - you can't half an egg!

• VMA? Use 2 red ladles (50g) on one side

An upgrade from our 'Duo Romana'. The perfect choice for someone who can't decide! Avaliable as a Dine-Out exclusive.Team Notes:

• Any combination of Dine-out Classic or Romana Pizza recipes can be used

• Toppings can be swapped or added as usual
• Ensure you slice the Duo Large Classic into 8 slices before sealing the box

Dine-Out Exclusive

HOW TO CARD

Duo Large Classic

Dine-Out Exclusive

Chicken, spicy chorizo, red & yellow peppers, fresh chilli, tomato, mozzarella, garlic oil and smoked chilli powderPacked with flavour and colour, this recipe is bound to be a dine-out hit.New Ingredient:

• Crumbled chorizo

Team Notes:

• Always season all the way to the edge of the pizza​
• Wash your hands after handling fresh chillies

Spicy Chicken & Chorizo

Store your black boards away safely

Use the Autumn Plating Poster to help you, attached above.

plating POSTER

Leggera: A Classic plate with a slicer

Calzone: A Romana plate with a slicer

With the delist of our Rectangular base and new process for marking gluten-free pizza, from Autumn launch our black boards will be delisted from the kitchen. With the removal of the black boards from the pass store them away safely. All Calzone and Leggera serves will move to plates.

NEW SERVE: Leggera and Calzone

• Marking Gluten-Free Pizza

Please click on the icon located above to access the subtitles

Customers have been asking for it and after extensive bakery, operational and customer trials, gluten-free Romana is joining the menu. We have also taken the opportunity to update our marking gluten-free pizza process.

• New Equipment

• Setting Up The Pass

• Gluten-Free Romana Base

gluten free romana

Gluten-Free Romana Margherita

GLUTEN-FREE ROMANA

You will have been auto-dropped all of your new gluten-free equipment. Ensure you have cleaned and swapped over from the old gluten-free equipment box on Go Live day

New Ingredient:

• Gluten-Free Romana base

They come individually wrapped and are delivered and used from frozen.

Large Gluten-Free Box Transfer all your gluten-free pizza equipment into the new box and find an alternative good use for your current box

Gluten-Free Purple Handed Slicer To be used for gluten-free pizza only

Gluten-Free Stand To be used for the pass

Gluten-Free Romana Screens Have 2 holes either side of them to identify them from standard Romana screens

new equipment

GLUTEN-FREE ROMANA base:

New Smallwares:

• Gluten-free Romana screens
• Gluten-free stands
• Gluten-free purple pizza slicers
• New larger gluten-free equipment box

New Process:

• Marking gluten-free pizza
• Setting up the pass

What's NEw?

Gluten-Free Romana Served on a Romana plate with a gluten-free slicer as the marker

HOW TO CARD

HOW TO CARD

The gluten-free stand should always be next to the sneeze screen. Ensure your Classic and Romana plates are on the opposite end of the pass to avoid cross-contamination. Every pass is different, please use these principles as a guide for your own pass.

Gluten-Free PiccoloServed on a classic plate, sliced into 4 with a gluten-free sticker on the edge of the plate as the marker.

Gluten-Free Classic Served on a classic plate with a gluten-free slicer as the marker

To prevent cross-contamination we have a new pass set-up.

• Position the gluten-free stand near the sneeze screen on the kitchen pass, with the large side facing up.
• To avoid cross-contamination, place the gluten-free stand as far away from the pizza plate area as possible. (This will form part of the protective barrier)

• Place a clean Romana plate on top with a gluten-free sticker in the middle of the plate. (This plate once marked should only be used for gluten-free pizza plates).
• Ensure all other plate stacks are lower than the gluten-free stand.

• Position your purple-handed slicers in a passata tin behind it

• The black handled slicers should be kept on the opposite end of the pass

setting up the pass

GLUTEN-FREE PICCOLO serve:

GLUTEN-FREE classic serve:

NEW SERVE: GLUTEN-FREE PIZZA

old GLUTEN-FREE MARKERS

GLUTEN-FREE ROMANA serve:

NEW GLUTEN-FREE MARKERS

Black boards will no longer be the marker for gluten-free pizza and should be removed from the kitchen and stored away safety.

GLUTEN-FREE markers

• New Recipe: Piccolo Creamy Pesto

• New Recipe: Piccolo Napoletana

• New Recipe: Piccolo Bolognese

• Gluten-Free Al Forno

• Spicy Pollo & Chorizo

• New Recipe: Peperonata

• New Recipe: Pollo Pesto

• Mac & Cheese

• Chicken Parmigiana

al forno

AL FORNO

Do not defrost your fusilli, this stays in the gluten-free area in your freezer and should be cooked from frozen.

Gluten-Free PastaNew Ingredient:

• Gluten-Free Fusilli

Gluten-Free Fusilli will be available to swap-out in in all our loose pasta dishes. Always follow the gluten-free process when making any fusilli recipes.

Both penne and macaroni must always have a full 24 hour defrost before cooking.

Gluten-Containing PastaNew Ingredients:

• Penne Pasta
• Macaroni - Live from August

Our new penne pasta and macaroni are both gluten-containing, therefor you no longer follow the gluten-free process for these dishes.

Please click on the icon located above to access the subtitles

Last month you started using the new gluten-free fusilli in your loose pasta dishes. For Autumn we are changing our pasta choices to offer customers greater choice which aligns with our Pizza offering.What is Changing?Currently our main loose pasta serves are gluten-free. This will be changing and all our standard loose pasta serves will be made using gluten-containing pasta. There will be an option to swap out to gluten-free fusilli on request. In line with this, we have a new marker for gluten-free pasta. Watch the video to find out more...

New Penne Pasta and Gluten-Free Fusilli

Follow the same process with macaroni pasta as you do with penne pasta.

New Serve:

• Piccolo Bolognese
• Piccolo Napoletana
• Piccolo Creamy Pesto

New Serve:

• Pollo Pesto
• Pepperonata

For all gluten-free piccolo pastas always place a gluten-free sticker on the edge of the small pasta bowl. This is the identifier that the dish is gluten-free

All Piccolo pasta dishes will now be served with macaroni as standard. Gluten-free fusilli can be ordered on request. To avoid an extra plate on your pass both the Piccolo macaroni and the piccolo gluten-free pasta will be served in the current small pasta bowl.

All dishes made with gluten-free fusilli must be served in the large pasta bowl with a gluten-free sticker on the edge of the bowl.

All dishes made with penne pasta will be served in a grey/cream pasta bowl

In line with this change we have updated the serve for all of our loose pasta recipes. Our regulars will already be aware of our current gluten-free process, so when seating them it is a great opportunity to let them know the changes.If the customer has already made you aware of a gluten allergy you should confirm back that the dish will be gluten-free. If there are no allergies then select penne as standard.

Pollo Pesto (gluten-free fusilli)

Pollo Pesto (penne pasta)

New Serve: Al forno

Bolognese (gluten-free fusilli)

Bolognese (macaroni pasta)

New Serve: Piccolo pasta

Use from 17th September onwards.

ALL remaining Summer Packs must be put in the recycling and discarded after service on 9th September Please ensure you check all areas of the restaurant.

These packs must be used at the correct times due to the allergen declarations on the pasta dishes

The packs will be marked:1. Summer/Autumn Piccolo Packs for use from 10th-16th September ONLY2. Autumn Piccolo Packs for use from 17th September - Please store this box securley until the specified date

Cawston Press are running a competition until 16th September, to ensure our Piccolo customers have the opportunity to enter this competition you will recieve two boxes of Piccolo packs. Both will be clearly labelled to indicate when your restarauants should use them.

PICCOLO new menu design

Ensure you do not mistake this for the Spicy Chicken & Chorizo Pizza.

Dine-Out

Dine-Out

HOW TO CARD

Top Tips

• Mix the pasta thoroughly before and after cooking to prevent burning and to distribute the flavours​

• Ensure the dish reaches a core temperature of 75°C or above for 30 seconds before serving (82°C in Scotland)​

Click here to see the dine-out serve

Click here to see the dine-out serve

Chicken, spicy chorizo, red & yellow peppers, tomato, garlic and smoked chilli powder, topped with parsley and Gran Milano cheeseNew Ingredients:

• Crumbled chorizo
• Penne pasta
• Gluten-free fusilli

Team Notes:

• Remember, gluten-free fusilli is always cooked from frozen

Spicy Pollo & Chorizo

Gluten-Free Serve

In a large Al Forno bowl with a Gluten-Free sticker on the edge of the bowl.

Dine Out

HOW TO CARD

Evenly spread the finisihing touches over the whole dish

BOH Top Tips

• Mix the pasta thoroughly before and after cooking to prevent burning and to distribute the flavours​

• Ensure the dish reaches a core temperature of 75°C or above for 30 seconds before serving (82°C in Scotland)​

• Always use clean yellow tongs when touching the breaded chicken breast after it has been cooked​

• Use clean blue roll to wipe any splashes from the edge of the bowl before serving​

Crispy, golden breaded chicken, tomato sauce and mozzarella, served with pasta in a tomato and garlic sauce New Ingredients:

• Penne pasta
• Gluten-free fusilli

Team Notes:

• This dish requires two different elements to cook at the same time – chicken and pasta so practise this one to get your timings right

• This dish is not available gluten-free as the breaded chicken contains gluten

Chicken Parmigiana

Remember to add the breadcrumbs as a finishing touch

Dine-Out

Use the Autumn Plating Poster to help you, attached above.

plating POSTER

Listed with an `nduja upgrade option.

HOW TO CARD

In a large Al Forno dish using GF fusilli, placed in a large pasta bow lined with a black napkin and a gluten-free sticker on the edge of the bowl:

Gluten-Free Serve

Click here to see the dine-out serve

A comforting classic. Macaroni baked in a rich 3 cheese sauce with mozzarella, Cheddar, Gran Milano cheese, garlic oil and topped with crisp breadcrumbsTeam Notes:

• Stir really well before adding to a large Al Forno dish

• Our breadcrumbs are gluten-free so are suitable for use on both gluten-containing and gluten-free dishes

Mac & Cheese

• New Serve: Sorbet

• New Recipe: Coppa Gelato

• New Recipe: Baked Vanilla Cheesecake

• Sticky Toffee Pudding

• The Ultimate Chocolate Fudge Cake

dessert

The Ultimate Chocolate Fudge Cake

DESSERTS

Dine-Out

HOW TO CARD

Click here to see the dine-out serve

FoH Top Tips:

• Always place a dessertspoon and a fork on the table before serving this dish
• ​Never touch the dessert with your fingers, slide the dessert onto the greaseproof paper with a clean cake slice and a clean table knife​

Greaseproof paper is now served logo facing up

Inspired by our iconic Pizzaiolo stripes this cake has six layers of chocolate sponge, heavenly buttercream and rich, dark chocolate fudge icing New Ingredient:

• Six-layer chocolate fudge cake

Team notes:

• Defrost individual slices on their side, not standing up, as they will topple over
• There is no garnish for this dish so the stripes really stand out
• This cake cannot be served warm as the buttercream will melt
• Greaseproof paper will be a new addition to the dessert area
• Our current baked in-house CFC will remain on the menu

The Ultimate Chocolate Fudge Cake

Dine Out

HOW TO CARD

Top Tips

• Always set the table with a fork and a dessertspoon before serving​
• Good communication between FOH and BOH is essential for serving warm desserts at the correct time and temperature​

• Do not cook more than one sticky toffee pudding per double piccolo pan​

• Turn the pudding out slowly so that the sauce does not splash and burn you​

Rich, dark, delicious date pudding, with lashings of sticky toffee sauce. Served with vanilla gelato New Ingredient:

• Sticky toffee pudding

Team Notes:

• The sauce will protect the cake and it really needs to bubble up for the cake to warm through

Sticky Toffee Pudding

Dine-Out

Dine Out

HOW TO CARD

FOH Top Tips:

• Always place a dessertspoon and a fork on the table before serving the dish​
• When adding the sauce to the plate, put the nozzle onto the plate for neat lines​

• Ensure you use all the broken pieces of white chocolate curls​ using clean fruit tongs

HOW TO CARD

New Ingredient:Gelato Wafer

• This new serve applies to gelato only
• The wafer contains milk so is not suitable for use on our sorbets
• Place the wafer with clean fruit tongs

Sorbet will also move to a water glass. Garnish will remain unchanged with mint. The wafer contains milk so is not suitable for our sorbets.

FOH Top Tips:​

• Always place a dessertspoon on the table before serving the dish​
• Place the wafer with clean fruit tongs

• Ensure the water glass is clean and has no chips or cracks

HOW TO CARD

NEW Serve

SORBET

Click here to see the dine-out serve

NEW RECIPE

Team Notes:

• Delivered in a box of 1000 – decant and date some to be kept in the dessert area. Keep the main box covered in the dry store

• Our new wafers contain gluten, so gelato serves will no longer be gluten-free
• If a customer requests gluten-free, simply serve without a wafer and follow all current allergen processes

COPPA GELATO

NEW RECIPE

New look Vanilla Cheesecake recipe with fruit coulis and white chocolate curlsTeam Notes:

• Use tongs to add the white chocolate curls
• Remember and decant the white chocolate straws into a sealed lidded panco

Baked Vanilla Cheesecake

• Espresso Martini Upgrade

• Frangelico Affogato

Dolcetti

Frangelico Affogato

DOLCETTI

Dine Out

Dine Out

UPGRADE

HOW TO CARD

FOH Top Tips:

• Always set the table with a teaspoon before serving this dessert​
• Always use the 25ml measure when adding the Frangelico Hazelnut Liqueur to the shot glass​

• Ensure you add the coffee last so it doesn’t go cold​

FOH Top Tips:

• Dolcetti desert to be served in the middle of the plate
• Expresso Martini to be served on the side

A great upsell opportunityTeam Notes:

• This dessert can only be served to over 18s
• Carry the Espresso Martini to the table on a tray – don’t put it on the Dolcetti plate

Upgrade Your hot drink to Espresso Martini

A sophisticated end to your meal. Cool vanilla gelato, Frangelico hazelnut liqueur and a dark, rich shot of espresso New Ingredient:

• Frangelico hazelnut liqueur

Ops Notes:

• This dessert can only be served to over 18s
• The coffee for this recipe will be an espresso – there isn’t an additional hot drink – of course customers can change it if they would like to

Frangelico Affogato

• Ad Astra Crispy Potatoes

August Product Launch Recap

• Crispy Potatoes

• Mac & Cheese 'Nduja Upgrade

• Mac & Cheese Side

• Spicy Chicken Wings

Dine-Out

Clickhere to see th dine-out serve

Click here to see the dine-out serve

Click here to see the dine-out serve

Team Notes:

• You can only cook one portion of wings per large Al Forno dish
• Always use clean black tongs for gluten-free items
• Ensure the dish reaches a core temperature of 75°C or above for 30 seconds before serving (82°C in Scotland)​

Team Notes:

• Only cook 1 portion per Classic pan so the potatoes cook evenly
• Always use clean blue tongs to transfer the potatoes

Listed with an ad astra upgrade option.

HOW TO CARD

Listed with an `nduja upgrade option.

HOW TO CARD

HOW TO CARD

In a small Al Forno dish using GF fusilli, placed in a small pasta bow lined with a black napkin and a gluten-free sticker on the edge of the bowl:

Gluten-Free Serve

Team Notes:

• Stir really well before adding to a large Al Forno dish

• Our breadcrumbs are gluten-free so are suitable for use on both gluten-containing and gluten-free dishes
• With our new prosses for marking gluten-free pasta it also means we can do a gluten-free main and side.

Dine-Out

Dine-Out

Macaroni baked with a mozzarella, cheddar and Gran Milano cheese sauce, with garlic oil and a crispy breadcrumb topping.

Crispy potatoes topped with Gran Milano and served with Italian tomato dip

Fiery chicken wings, with chilli seasoning & chilli & basil dip

Mac & Cheese Side

Spicy Chicken Wings

Crispy Potatoes

• Piccolo Packs

• Key Contacts

• New Dishes and Loyalty

• Smallwares

• Dine-Out Suitability

• New Ingredient Information

• NEW Menu Design

OTHER NEWS

OTHERNEWS

• All new drinks will now be listed here too
• Spirits have been removed from the main menu will be listed in the drinks menu

Drinks Menu

Vegan Menu

Display Menu

Desserts Menu

We’ve even added a book early of Christmas note, with a QR code that takes customers to the Christmas website landing page (live from Tuesday 10th September.)

New Shape: Fold with Flair ​A folded menu, opening on the diagonal to reveal our delicious dishes, set menu and plenty more fun Enzo illustrations.​Other Useful Information:​

• All menus remain 100% recyclable​
• Menu quantity allocations will remain unchanged ​
• Drinks remain on the back of the menu, with Spirits moving to the Drinks Menu

Celebrating our original Enzo Apicella illustrations, combined with abstract artwork you may recognize from the walls in your own restaurants. Who was Enzo Apicella? Neapolitan born artist and cartoonist Enzo was considered ‘The Godfather’ of Italian restaurant design in the 1960’s, with his love of contemporary styles, bold shapes and colour. Enzo's work was the embodiment of style and flair; and defined the iconic look of our restaurants. Enzo and Peter Boizot, our founder, became great friends and worked together on many of our restaurants over the years with great success.

Other menu design changes

new menu design

DINE-OUT Suitability​

New Ingredient Information​

Free Soft Drink:

• Oasis Summer Fruits

• Oasis Exotic Fruits Zero Sugar
• Coca Cola Zero x Oreo

Birthday:

• Oasis Summer Fruits
• Oasis Exotic Fruits Zero Sugar
• Coca Cola Zero x Oreo
• Chicken Parmigiana
• Spicy Pollo & Chorizo
• Bruno
• Margherita Pomodoro Pesto
• Meatball Italiano

Birthday:

• Chicken Parmigiana
• Spicy Pollo & Chorizo
• Classic Bruno
• Cassic Margherita Pomodoro Pesto
• Classic Meatball Italiano

Birthday:

• The Ultimate Chocolate Fudge Cake
• Sticky Toffee Pudding

Starter:

• American Hot Dough Balls
• Mozzarella Sticks
• Caprese Salad
• Anchovy Bruschetta

GOLD

SILVER

BRONZE

REFER A FRIEND

Which of our new dishes will be available within our Loyalty scheme.

NEW DISHES AND LOYALTY​

Smallwares​

BACK TO CONTENTS

Thank You!

As always, our Restaurant Support teams are here to answer your questions and make sure you have everything you need to run your restaurants.​​To support you, here are some of the key contacts you can get in touch with:​

KEY CONTACTS

BACK TO CONTENTS

Thank You!

Sorbet

Coppa Gelato

Pomegranate syrup

• Always store refrigerated once open
• Use a soft drinks measure
• Classic Margarita will remain on the till and drinks poster and can be made on request

Wafer

• This new serve applies to gelato only
• The wafer contains milk so is not suitable for use on our sorbets
• Place the wafer with clean fruit tongs

Pomegranate syrup

• Always store refrigerated once open
• Use a soft drinks measure
• Classic Margarita will remain on the till and drinks poster and can be made on request

'Nduja Upgrade

Gluten-Free Pollo & Chorizo

Sorbet

Coppa Gelato