Latest news with #CrostaMollica
Entrepreneur
07-05-2025
- Business
- Entrepreneur
Challenger Mode
Opinions expressed by Entrepreneur contributors are their own. You're reading Entrepreneur United Kingdom, an international franchise of Entrepreneur Media. With a track record of turning challenger brands into household names, David Milner, Executive Chairman of Crosta Mollica, is no stranger to transformative growth. Having previously helped scale iconic names like Tyrrells, Lily's Kitchen, and the St Pierre Group, Milner's strategic insight into brand-building is razor-sharp - and his current mission is no exception. Crosta Mollica, a premium Italian food brand best known for its restaurant-style pizzas, is under his stewardship and rapidly redefining how consumers experience authentic Italian cuisine at home. But what's the blueprint behind these consistent successes? For Milner, it starts with a very specific framework. "I prefer to call them challenger brands! They all had very similar characteristics in that they met my three criteria which I use to decide whether to invest my time and my capital in a business," he explains. "Firstly, does it stand out and have a demonstrable market advantage over its competitors? And is it in a category big enough to have space for it to grow to its full potential? I see no point in brands, however unique, if their category is niche. Secondly, is it a brand which has the scope to disrupt the status quo in sectors historically dominated by giant companies or own label? Thirdly, I love brands with international potential because that opens the door to global markets and stellar valuations for the business." This clarity of vision allows Milner to not only identify high-potential brands but to build them with intention from the inside out. At the heart of this process is talent and structure. "Once I am on board, my first consideration is structure. The sooner I can get the right people doing the right jobs, the sooner the big picture strategy can start to take shape," he says. "This does not mean I go into a business and take people out, it is more often the reverse when I discover good people possibly in the wrong role or not being asked to play to their greatest strengths. People in a business are as valuable as chess pieces and my strength comes from getting this strategy right and then letting people get on and deliver." This people-first mindset was a key part of his approach when he was approached to lead Crosta Mollica. "I already knew of the company as a premium retail pizza brand that delivered an authentic restaurant-style pizza straight-out-of-the-oven eating experience," he shares. "I quickly discovered it was the only retail brand made in Italy using the highest quality ingredients and methods to produce such an outstanding product. But what it didn't have was decent shelf presence or widespread consumer appreciation." With the foundation laid, the next step was messaging and market presence. "The next most important task is getting the right message out there both in terms of presentation (branding and packaging) and profile (editorial and influencing)," says Milner. "Early on I discovered a small team of people I trusted to be able to take my vision and make it work. In all recent businesses I have relied on Perry Haydn-Taylor at Big Fish to bring me stand-out branding and Sara Pearson and her team at Kith & Kind PR to position the business through media channels." Now on an ambitious growth trajectory, Milner has his sights set on expanding Crosta Mollica's market reach without compromising the integrity that makes the brand special. "My priorities are threefold: expanding our market presence, deepening customer engagement with our range of products, and strengthening operational scalability," he says. "We are highly focused on unlocking new distribution channels. Despite our rapid growth, we still have terrific scope within grocery channels both in the UK and Europe. We have a strong customer proposition, arguably without too much competition, so the challenge is to grow our share of the sector and expand that opportunity with a premium product offering." But scaling, especially in the food and beverage space, comes with its own set of challenges. The key to success? Strategic alignment. "If you are confident that your product, packaging and messaging are aligned the challenges thereon in are to maximise distribution and grow the proposition synergistically," he explains. It helps that Crosta Mollica operates in one of the most universally loved food categories. "Pizza is the most ubiquitous meal on the planet, more widely eaten than any other foodstuff. It symbolises comfort, community and celebration in all corners of the world and effortlessly straddles the divide between luxury and necessity," he says. "But I never take my eye off the Crosta Mollica product and am constantly looking at the scope to broaden the proposition whilst strengthening the core of the brand. For example, we have recently added Roast Garlic Stone Baked Flatbread to the range, and it is an obvious and complementary expansion. It has effortlessly joined the range offering and has been an immediate success." In such a competitive landscape, staying ahead of consumer expectations is vital. "Brand differentiation in a crowded market comes down to authenticity and consistency," says Milner. "We craft a clear, compelling brand voice and visual identity that stays true across every touchpoint - from packaging to social media to retail presence. We also invest heavily in NPD, not just to follow trends, but to set them." Equally important is the partnership with retail buyers, who can be key allies in achieving retail success. "I also never underestimate the value of working closely with retail buyers. They know their customer best of all and when we do our job properly, we not only offer ways to help them tempt their customers further but also we give them confidence they can trust us and that we are a reliable partner who can deliver." Of course, no market research beats first-hand experience. For Milner, that means staying close to the product's roots - both culturally and culinarily. "I am also a great believer in getting out and sniffing the air! In the case of Crosta Mollica, that is about going to Italy and travelling around to the different regions to better understand the market and then being able to reflect this through the business," he shares. "I have just returned from such a trip travelling from Rome to Naples and lots of places in between—from restaurants to little Nonna holes-in-the-wall—trying very local pizzas and getting inspiration and ideas for incorporating in our range. This level of understanding can't be done from behind a desk in London." With all this expertise, Milner has a clear view on where many businesses falter when attempting to scale - and how they can avoid those pitfalls. "One of the most common mistakes businesses make when scaling is growing too fast without a solid operational foundation. It's easy to chase top-line growth, but without scalable systems, the business can crack under pressure - leading to supply chain issues, poor customer experience, or brand dilution." And as tempting as it may be to expand too quickly or too broadly, Milner believes that success depends on staying true to the brand's core promise. "In the rush to expand product lines or enter new markets, you have to guard against straying from what underpins your business," he cautions. "Successful innovation remains at the heart of our product development, to ensure we stay relevant and ahead of consumer trends. As we scale, maintaining the authenticity and quality that built our loyal customer base is non-negotiable." "I am passionate about staying rooted in the mission and values of the business, and making sure every new initiative aligns with our long-term brand story. My mantra is to grow fast - but smart. I always want to build a business that is not just bigger, but better at every level." In Crosta Mollica, Milner has found a brand with not only the right foundations, but also the soul to make a lasting global impact. And with his measured, mission-led approach to growth, it's clear that this is just the beginning of another standout success story.
Scotsman
02-05-2025
- General
- Scotsman
Top pizza ‘icks' include fish, burnt crusts - and pineapple is a definite red flag
Crosta Mollica commissioned the research | Simon Jacobs/PinPep Top pizza 'icks' include fish, burnt crusts and raw veg – and pineapple is a definite red flag. Sign up to our daily newsletter Sign up Thank you for signing up! Did you know with a Digital Subscription to Edinburgh News, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... A study of 2,000 adults found 32 per cent think you should never serve up a slice with ketchup, while 41 per cent say sweet toppings such as chocolate are a big no no. More than a fifth (23 per cent) can't imagine anything worse than cutting slices with scissors, and 32 per cent find it off-putting seeing egg as a topping, while 18 per cent are dead set against eating pizza cold. Advertisement Hide Ad Advertisement Hide Ad Specialist Italian pizza makers, Crosta Mollica, commissioned the research ahead of the launch of its pop-up pizzeria, 'Il Leopardo' in Shoreditch on Friday 16th - Saturday 17th of May. Diners will pay just £2.50 per pizza - but there will be surprises in store for those that want the tropical fruit on top - as this strays from the Italian rules on how to eat pizza authentically. A spokesperson from the brand said: 'There are many ways to eat a pizza – and it seems the nation is divided. But like many Brits, pineapple for us is the ultimate pizza 'ick'. 'Just like in Italy, there is no place for the likes of pineapple or ketchup dips at our pop-up pizzeria. So if diners fail to follow tradition, they may have to face the consequences of their culinary faux pas. Advertisement Hide Ad Advertisement Hide Ad "However, our very own 'toppings' sommelier will be on hand to help guests create the perfect Italian pizza." The study found that if 39 per cent were to witness these 'pizza icks' in real life when enjoying one themselves, it would completely ruin their meal. The average adult will put away three pizzas every month, with mozzarella, pepperoni, and chicken being the firm topping favourites, with Gen Z aged 18 to 28 the most sensitive to this (53 per cent versus 32 per cent of Boomers aged 61 to 79). But if these 'ick' exhibitors were someone they were with, exactly a third say they would likely bring it up with them there and then – rising to a whopping 54 per cent of under 28s who'd say something. Advertisement Hide Ad Advertisement Hide Ad However, a confident 67 per cent say they have never been confronted by anyone over partaking in pizza 'icks' themselves. The pop-up shines a spotlight on the brands Italian heritage and commitment to pizza craftsmanship | Simon Jacobs/PinPep Pineapple as the 'ultimate pizza ick'? A thin crust was voted the most preferred by 31 per cent, while a stuffed crust came in a modest second place (20 per cent). When it comes to ways of eating, a non-surprising 72 percent prefer to eat pizza the Italian way with their hands, but 32 per cent interestingly opt for a knife and fork. East Midlanders are most likely to use cutlery to consume their pizzas (46 per cent) in strong contrast to their neighbours in the West Midlands, who are the least likely (22 per cent). Advertisement Hide Ad Advertisement Hide Ad Londoners are the biggest pizza lovers, eating four a month - double that of those in the South East who, when they do eat one, are the biggest Mozzarella fans. Moreover, those in the capital city are most likely to munch away at the crusts - and most likely to appreciate their pizza made in the traditional Italian way. The data also found that when sharing a pizza, 24 per cent find it tricky deciding on what to go for due to different tastes. But 27 per cent don't have to worry about this as they don't particularly like to share with anyone else. Advertisement Hide Ad Advertisement Hide Ad It was also revealed 43 per cent say pizza is their favourite indulgent treat, with 61 per cent saying that it's at its best when it tastes authentically Italian. The spokesperson added: 'You would never see an Italian leaving their crusts, topping their pizza with pineapple or submerging it in dipping sauce, and it's good to see that Brits agree with us on these pizza no-goes. 'Our Il Leopardo Pizzeria will celebrate the art and craftsmanship of pizza, and Italy's passion for flavour combined with style, so if you're craving a BBQ base or stuffed crust, this restaurant isn't for you. 'For us, there is only one true way to eat pizza, and it's the authentically Italian one.' Cutting a pizza with sicissors made number eight on the list of worst pizza icks | Simon Jacobs/PinPep Top 15 pizza icks Using sweet toppings such as Nutella or chocolate Putting fish on a pizza Using an egg for a topping Putting ketchup on pizza Using ketchup as a pizza base sauce Putting uncooked or raw vegetables on as toppings Serving with a burnt crust Cutting pizza with scissors Putting pineapple on pizza Eating pizza cold Leaving the crusts behind Eating pizza with a knife and fork Dipping pizza slices into a dipping sauce (such as ketchup or mayonnaise) Eating the crusts first then the centre Taking a slice in your hand and folding in half before taking a bite
Scotsman
02-05-2025
- General
- Scotsman
Top pizza ‘icks' include fish, burnt crusts - and pineapple is a definite red flag
Top pizza 'icks' include fish, burnt crusts and raw veg – and pineapple is a definite red flag. Sign up to our daily newsletter – Regular news stories and round-ups from around Scotland direct to your inbox Sign up Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... A study of 2,000 adults found 32 per cent think you should never serve up a slice with ketchup, while 41 per cent say sweet toppings such as chocolate are a big no no. Crosta Mollica commissioned the research | Simon Jacobs/PinPep More than a fifth (23 per cent) can't imagine anything worse than cutting slices with scissors, and 32 per cent find it off-putting seeing egg as a topping, while 18 per cent are dead set against eating pizza cold. Advertisement Hide Ad Advertisement Hide Ad Specialist Italian pizza makers, Crosta Mollica, commissioned the research ahead of the launch of its pop-up pizzeria, 'Il Leopardo' in Shoreditch on Friday 16th - Saturday 17th of May. Diners will pay just £2.50 per pizza - but there will be surprises in store for those that want the tropical fruit on top - as this strays from the Italian rules on how to eat pizza authentically. A spokesperson from the brand said: 'There are many ways to eat a pizza – and it seems the nation is divided. But like many Brits, pineapple for us is the ultimate pizza 'ick'. 'Just like in Italy, there is no place for the likes of pineapple or ketchup dips at our pop-up pizzeria. So if diners fail to follow tradition, they may have to face the consequences of their culinary faux pas. Advertisement Hide Ad Advertisement Hide Ad "However, our very own 'toppings' sommelier will be on hand to help guests create the perfect Italian pizza." The study found that if 39 per cent were to witness these 'pizza icks' in real life when enjoying one themselves, it would completely ruin their meal. The average adult will put away three pizzas every month, with mozzarella, pepperoni, and chicken being the firm topping favourites, with Gen Z aged 18 to 28 the most sensitive to this (53 per cent versus 32 per cent of Boomers aged 61 to 79). But if these 'ick' exhibitors were someone they were with, exactly a third say they would likely bring it up with them there and then – rising to a whopping 54 per cent of under 28s who'd say something. Advertisement Hide Ad Advertisement Hide Ad However, a confident 67 per cent say they have never been confronted by anyone over partaking in pizza 'icks' themselves. The pop-up shines a spotlight on the brands Italian heritage and commitment to pizza craftsmanship | Simon Jacobs/PinPep Pineapple as the 'ultimate pizza ick'? A thin crust was voted the most preferred by 31 per cent, while a stuffed crust came in a modest second place (20 per cent). When it comes to ways of eating, a non-surprising 72 percent prefer to eat pizza the Italian way with their hands, but 32 per cent interestingly opt for a knife and fork. East Midlanders are most likely to use cutlery to consume their pizzas (46 per cent) in strong contrast to their neighbours in the West Midlands, who are the least likely (22 per cent). Advertisement Hide Ad Advertisement Hide Ad Londoners are the biggest pizza lovers, eating four a month - double that of those in the South East who, when they do eat one, are the biggest Mozzarella fans. Moreover, those in the capital city are most likely to munch away at the crusts - and most likely to appreciate their pizza made in the traditional Italian way. The data also found that when sharing a pizza, 24 per cent find it tricky deciding on what to go for due to different tastes. But 27 per cent don't have to worry about this as they don't particularly like to share with anyone else. Advertisement Hide Ad Advertisement Hide Ad It was also revealed 43 per cent say pizza is their favourite indulgent treat, with 61 per cent saying that it's at its best when it tastes authentically Italian. The spokesperson added: 'You would never see an Italian leaving their crusts, topping their pizza with pineapple or submerging it in dipping sauce, and it's good to see that Brits agree with us on these pizza no-goes. 'Our Il Leopardo Pizzeria will celebrate the art and craftsmanship of pizza, and Italy's passion for flavour combined with style, so if you're craving a BBQ base or stuffed crust, this restaurant isn't for you. 'For us, there is only one true way to eat pizza, and it's the authentically Italian one.' Cutting a pizza with sicissors made number eight on the list of worst pizza icks | Simon Jacobs/PinPep Top 15 pizza icks
Daily Mirror
01-05-2025
- General
- Daily Mirror
The right way to eat pizza, according to Italians - and it's not with a knife and fork
A study of 2,000 adults has revealed the nation's biggest pizza 'icks' - and it seems that the majority of us are doing it wrong Research has unveiled that Londoners are the biggest pizza lovers in the country, devouring four a month - double the amount of those in the South East who, when they do indulge, are the biggest fans of mozzarella. Those living in the capital city are most likely to savour the crusts - and most likely to appreciate their pizza made in the traditional Italian style. However, there are certain pizza eating habits which are absolute turn-offs according to new research which has exposed Brits' biggest pizza 'icks'. The study discovered that four in ten said their meal would be completely spoiled if they were to witness someone exhibiting these 'pizza icks' while they were trying to enjoy their own. Some of the top pizza 'no-nos' include fish or raw veg on pizza, with a third also finding egg as a topping off-putting. And as the age-old debate continues, many voiced that pineapple on a pizza is a definite red flag. The survey of 2,000 adults also revealed that 32% believe ketchup should never be used, while 41% say sweet toppings like chocolate shouldn't be added. A thin crust was the favourite for 31%, while a stuffed crust secured a respectable second place (20%). Italian pizza specialists, Crosta Mollica, conducted the research in anticipation of the opening of its pop-up pizzeria, 'Il Leopardo', in Shoreditch on Friday and Saturday, 16th and 17th of May. Customers will only pay £2.50 per pizza - but those who dare to add pineapple to theirs may be in for a surprise - as this deviates from the Italian rules on how to authentically enjoy pizza. A spokesperson from the brand said: 'There are many ways to eat a pizza – and it seems the nation is divided. But like many Brits, pineapple for us is the ultimate pizza 'ick'. Just like in Italy, there is no place for the likes of pineapple or ketchup dips at our pop-up pizzeria. 'So if diners fail to follow tradition, they may have to face the consequences of their culinary faux pas. However, our very own 'toppings' sommelier will be on hand to help guests create the perfect Italian pizza." Interestingly, a third wouldn't hesitate in telling someone that what they were doing was giving them the 'ick'. When it comes to eating habits, a predictable 72% prefer to eat pizza the Italian way with their hands, while 32% surprisingly opt for a knife and fork. According to the study those in the East Midlands most likely to use cutlery to eat their pizzas a contrast to their neighbours in the West Midlands, who are the least likely. Overall, a fifth of those surveyed can't imagine anything worse than cutting slices with scissors. The data also discovered that when sharing a pizza, 24% find it tricky deciding on what to go for due to different tastes. But 27% don't have to worry about this as they don't particularly like to share with anyone else. The spokesperson added: 'You would never see an Italian leaving their crusts, topping their pizza with pineapple or submerging it in dipping sauce, and it's good to see that Brits agree with us on these pizza no-goes. 'Our Il Leopardo Pizzeria will celebrate the art and craftsmanship of pizza, and Italy's passion for flavour combined with style, so if you're craving a BBQ base or stuffed crust, this restaurant isn't for you. 'For us, there is only one true way to eat pizza, and it's the authentically Italian one.' TOP 15 PIZZA ICKS: Using sweet toppings such as Nutella or chocolate Putting fish on a pizza Using an egg for a topping Putting ketchup on pizza Using ketchup as a pizza base sauce Putting uncooked or raw vegetables on as toppings Serving with a burnt crust Cutting pizza with scissors Putting pineapple on pizza Eating pizza cold Leaving the crusts behind Eating pizza with a knife and fork Dipping pizza slices into a dipping sauce (such as ketchup or mayonnaise) Eating the crusts first then the centre Taking a slice in your hand and folding in half before taking a bite
Scottish Sun
01-05-2025
- General
- Scottish Sun
Britain's biggest pizza ‘icks' from pineapple and fish to burnt crusts, study shows
Scroll for the list of the most hated pizzas. CAN'T TOP IT Britain's biggest pizza 'icks' from pineapple and fish to burnt crusts, study shows Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) A STUDY of 2,000 adults found 32 per cent think you should never serve up a slice with ketchup, while 41 per cent say sweet toppings such as chocolate are a big no no. More than a fifth (23 per cent) can't imagine anything worse than cutting slices with scissors, and 32 per cent find it off-putting seeing egg as a topping. Sign up for Scottish Sun newsletter Sign up 5 Seafood on pizza was a contender for the top spot for pizza icks Credit: Getty 5 No one likes a burnt pizza, or do they? Credit: Getty 5 Pineapple on pizza - a classic argument starter, you either love it or you hate people for eating it - scroll down to see where it ranks in our pizza icks list Credit: Getty While 18 per cent are dead set against eating pizza cold. Specialist Italian pizza makers, Crosta Mollica, commissioned the research ahead of the launch of its pop-up pizzeria, 'Il Leopardo' in Shoreditch on Friday 16th - Saturday 17th of May. Diners will pay just £2.50 per pizza - but there will be surprises in store for those that want the tropical fruit on top - as this strays from the Italian rules on how to eat pizza authentically. A spokesperson from the brand said: 'There are many ways to eat a pizza – and it seems the nation is divided. 'But like many Brits, pineapple for us is the ultimate pizza 'ick'. 'Just like in Italy, there is no place for the likes of pineapple or ketchup dips at our pop-up pizzeria. 'So if diners fail to follow tradition, they may have to face the consequences of their culinary faux pas. "However, our very own 'toppings' sommelier will be on hand to help guests create the perfect Italian pizza." The study found if 39 per cent were to witness these 'pizza icks' in real life when enjoying one themselves, it would completely ruin their meal. The average adult will put away three pizzas every month, with mozzarella, pepperoni, and chicken being the firm topping favourites. Stag party orders £150 of Dominos pizza to a moving train With Gen Z aged 18 to 28 the most sensitive to this (53 per cent versus 32 per cent of Boomers aged 61 to 79). But if these 'ick' exhibitors were someone they were with, exactly a third say they would likely bring it up with them there and then – rising to a whopping 54 per cent of under 28s who'd say something. However, a confident 67 per cent say they have never been confronted by anyone over partaking in pizza 'icks' themselves. A thin crust was voted the most preferred by 31 per cent, while a stuffed crust came in a modest second place (20 per cent). When it comes to ways of eating, a non-surprising 72 percent prefer to eat pizza the Italian way with their hands, but 32 per cent interestingly opt for a knife and fork. 5 Most people agreed that eating pizza with your hands, one slice at a time, was the best option Credit: Simon Jacobs/PinPep East Midlanders are most likely to use cutlery to consume their pizzas (46 per cent) in strong contrast to their neighbours in the West Midlands, who are the least likely (22 per cent). Londoners are the biggest pizza lovers, eating four a month - double that of those in the South East who, when they do eat one, are the biggest Mozzarella fans. Moreover, those in the capital city are most likely to munch away at the crusts - and most likely to appreciate their pizza made in the traditional Italian way. The data also found that when sharing a pizza, 24 per cent find it tricky deciding on what to go for due to different tastes. But 27 per cent don't have to worry about this as they don't particularly like to share with anyone else. It was also revealed 43 per cent say pizza is their favourite indulgent treat, with 61 per cent saying that it's at its best when it tastes authentically Italian. The spokesperson added: 'You would never see an Italian leaving their crusts, topping their pizza with pineapple or submerging it in dipping sauce, and it's good to see that Brits agree with us on these pizza no-goes. 5 Pizza Hawaiian ranked at number 9 in our top 15 pizza icks, scroll down to see where others come in Credit: Getty 'Our Il Leopardo Pizzeria will celebrate the art and craftsmanship of pizza, and Italy's passion for flavour combined with style, so if you're craving a BBQ base or stuffed crust, this restaurant isn't for you. 'For us, there is only one true way to eat pizza, and it's the authentically Italian one.'
