At Zizzi we welcome this new legislation and fully agree that across the sector the full tip amount should go to those who have earnt them.
Our belief in the fair distribution of tips led to the changes made by us in November 2015 to ensure 100% of all our tips and service charges left by customers went directly to the teams via Tronc after the deductions made by HMRC.
We’re proud of our policy that enables our individual waiters to be rewarded for their great service, whilst also recognising the efforts of the rest of the team who have contributed to delivering your meal.
As a company we recognise the importance of the safe management of allergens and the serious effect they can have on certain individuals. We therefore go above and beyond what is legally required and have clear and transparent policies in place to deal with handling allergens, as well as a strict auditing process to ensure that these policies are fully complied with in all of our restaurants.
Our core menu clearly signposts people who suffer from allergies to our allergen specific menu. Every restaurant team is fully trained and has printed detailed allergen menus. This information is also published online so customers can make an informed decision before they dine with us.
When you’ve had a great time at Zizzi you may want to thank the team by leaving a tip. At Zizzi we believe in distributing tips fairly and work in consultation with our teams to ensure we get this right. We’re proud of our policy that enables our individual waiters to be rewarded for their great service whilst also recognising the efforts of the rest of the team who have contributed to delivering your meal –it’s a team effort after all. Here’s how our tipping policy works:
• If you choose to leave a tip in cash, the whole amount will go directly to the waiter or waitress that has served your table.
• For tables of 8 or more, an optional 10% service charge is added to your bill. For these, and any tips paid by credit card, the only deduction we make is on behalf of HMRC to ensure these tips are properly taxed, the rest is shared fully amongst the restaurant team.
• Credit cards tips are distributed via a system known as a Tronc. How these tips are distributed is decided by our Tronc master, a Zizzi restaurant manager, through a consultation process with the wider restaurants teams including other managers, waiters and chefs. In short, a system run by our staff for our staff.
• The Tronc is split 50% to the waiter or waitress serving your table and 50% is shared amongst the other non-management members of the team working that day.
• We charge no administrative fees or make any form of deduction other than those required by the HMRC. We aim to be transparent in respect of what we do and our policy on tips is clearly communicated to our restaurant teams as well as on our website
• Our cash handling policy is in no way designed to recoup losses from staff for mistakes such as lost credit card receipts, failed gift cards, or customers leaving without paying (‘dine & dash’). These costs are taken on by the business.
Salisbury update 01.10.18: We are delighted to confirm that our Salisbury restaurant has been handed back to us after being given a clean bill of health by Defra (Department for Environment, Food and Rural Affairs), and following extensive cleaning and testing by specialist teams.
At the moment we are focused on some necessary refurbishment and maintenance work but can’t confirm when we will reopen – we are hopeful it will be before Christmas.
Salisbury update 01.04.18: We are shocked and saddened by the events in Salisbury this past week. Our thoughts are with the victims, their friends and family, and everyone in the Salisbury community who has been affected by this attack, as well as the police and emergency services who have been working tirelessly.
Zizzi Salisbury remains closed as part of the ongoing police investigation. Our priority is to ensure the wellbeing of our team and support our Zizzi Salisbury customers, as well as continuing to do everything we can to help the police.
Public Health England have issued precautionary advice for those who visited Zizzi in Salisbury between 13:30 hours on Sunday 4th March and closing time at 21:00 hours on Monday 5th March 2018. The full guidance document issued by Public Health England can be downloaded as a pdf by copying and pasting the link here: https://goo.gl/Jhsahj
The risk to the general public from this substance has not changed and remains low. The actions being advised are purely precautionary but will eliminate any possible risk. Public Health England have also said that you do not need to seek advice from a health professional unless you are experiencing symptoms.
Zizzi Salisbury customers affected and wishing to speak to a Zizzi representative can call us on 0345 6022698.
Additionally, we are fully supporting our Zizzi team members, and our team will continue to receive full payment while the Salisbury restaurant is closed
This statement is made on behalf of the board Zizzi with regards to the Modern Slavery Act 2015 which requires large employers to be transparent about their efforts to eradicate Slavery and Human Trafficking in their supply Chain. The Act makes provisions about slavery, servitude and forced or compulsory labour and about human trafficking, including provision for the protection of victims. In accordance with the Act, this statement articulates our policies and practices around recognising and preventing human trafficking and slavery in the global supply chain.
We recognise that we at the start of a journey to ensure Modern Slavery is eliminated from our supply chain. As part of our commitment to combating modern slavery, we have implemented the following within our organisation:
We have written a Code of Practice for our Suppliers and compliance with this will become a condition of supply and will be distributed to all levels of our supply chain.
The standards within the code are that all legal requirements to protect workers from poor treatment and exploitation must be met by the supplier. They cover the following issues relevant to the Modern Slavery Act:
• Employment is freely chosen
• Freedom of Association is respected
• Working Conditions are safe and hygienic
• Child labour is not used
• Living Wages are paid
• Working hours are not excessive
• No discrimination is practised
• Regular employment is provided
• No harsh or inhumane treatment is permitted
The Code of Practice will be cascaded through our supply chain initially through our primary suppliers. As part of the companies due diligence process into slavery and human trafficking the supplier process will incorporate a review of the controls undertaken by the supplier, to comply with our Code of Practice.
In order to develop our due diligence system we have commenced the process of mapping our entire supply chain.
Once the supply chain map is established a monitoring process will be designed and implemented.
The Board of Azzurri Group has considered the issue of Modern Slavery at a Board meeting on 9th June 2016 issued policy statements and guidance for employees.
This statement is made in accordance with Section 54(1) of the Modern Slavery Act 2015 and constitutes Azzurri Groups slavery and human trafficking statement for the financial year commencing 02/07/2019 and ending 03/07/2020
Someone in my party has very specific dietary requirements (e.g. vegetarians, coeliacs, people of particular practising faiths). Have you anything suitable for them?
An allergen menu is available in the menu section of our website. Our waiters will be more than happy to help advise on special dietary requirements. We've recently introduced gluten free pasta and dairy free sorbet. We also try to be be really flexible to make our dishes suit your requirements. If you have a specific dietary query please contact email@example.com
I'd like to talk to someone about a business or marketing opportunity. Who do I need to contact about this?
Please use the talk to us section of our website and provide as much information as you can on your enquiry or proposal.
At Zizzi we are conscious of the challenges faced in protecting the environment and are committed to reducing plastic waste. As such, we will be removing plastic straws from our drinks from March 2018; they will only be available upon request. To ensure every team member is aware of the change, we are making it a focus for our training teams in February.
There’s one dish that I’m particularly fond of and want to try out at home. Is there anything you can do to help me out with this?
Where possible, we love sharing our recipes so please let us know which dish you'd like to try your hand at and we'll give you some tips. The best place to do this is www.facebook.com/wearezizzi
Azzurri Group is proud of our animal welfare programs and the journey we are on to improve animal care. Over the last several months, leading animal welfare organisations in Europe have developed criteria that would raise the welfare standards of chickens raised for meat in Europe.
Consistent with our history of listening to customers and animal advocacy organisations and in addition to our own initiatives. Azzurri Group is committed to exclusively providing products that meet the standards set out in the Better Chicken Commitment/European Broiler Ask throughout our entire European Operations by 2026. These higher standards of care include:
1. Comply with all EU animal welfare laws and regulations, regardless of the country of production.
2. Implement a maximum stocking density of 30kg/m2 or less. Thinning is discouraged and if practiced must be limited to one thin per flock.
3. Adopt breeds that demonstrate higher welfare outcomes: either the following breeds, Hubbard JA757, 787, 957, or 987, Rambler Ranger, Ranger Classic, and Ranger Gold, or others that meet the criteria of the RSPCA Broiler Breed Welfare Assessment Protocol.
4. Meet improved environmental standards including:
At least 50 lux of light, including natural light.
At least two metres of usable perch space, and two pecking substrates, per 1,000 birds.
On air quality, at least the requirements of Annex 2.3 of the EU broiler directive, regardless of stocking density.
No cages or multi-tier systems.
5. Adopt controlled atmospheric stunning using inert gas or multi-phase systems, or effective electrical stunning without live inversion.
6. Demonstrate compliance with the above standards via third-party auditing and annual public reporting on progress towards this commitment.
Azzurri Group is committed to raising animal welfare standards and is proud to be the first restaurant chain in the UK and Europe to commit to bringing these important changes to fruition.
Yes, a lot of the time we do. To see our current promotion, just visit http://www.zizzi-offers.co.uk/
We can definitely try and help! Please drop us a line or use our website query form to let us know what it is you're interested in and we'll see if we can point you in the right direction. Please give us as much information as possible and let us know which restaurant you're referring to as each one is tailor made and features different items.
Zizzi acknowledges that there is consumer concern about acrylamide in cooked foods and have taken precautions to minimise the amount that is present in our food.
Acrylamide is naturally created when many common foods that are rich in carbohydrates are heated. It typically occurs when foods with high starch content such as potatoes, root vegetables and bread, are cooked at high temperatures (over 120°C) in a process of frying, roasting or baking. For example, in some of the food we serve such as fried potatoes and pizza
Zizzi follow best practice advice from organisations such as Food Standards Agency and Food and Drink Europe.
We use only potato varieties low in sugar that are specifically for chips and fried potatoes
We cook our food to a golden yellow colour which is recommended practice and can be visually checked by our chefs. Any burnt food is discarded.
We have a rigorous cleaning regime for all our cooking equipment, ovens and fryers to ensure that any charred or burnt product is removed and cannot be transferred to the food we serve.
Zizzi are proud of the food we serve to our customers and strive to ensure only correctly cooked meals are served.
Currently, all whole eggs sourced for our kitchens are free range and from the UK and some used as ingredients in sauces and desserts are also free range. As part of our commitment to improving our sustainability with the SRA (Sustainable Restaurant Association), we have pledged to transition the remainder of our eggs used to fully free range by 2020.
Our Isle of Wight tomatoes are an artisan product and variety will change weekly to ensure we have the best flavour tomatoes out there, we think this is what makes the product beautiful. On occasion, due to picking, there may be brief periods when our tomatoes don’t come from the Isle of Wight however we will inform you if such occasion arises.
I’m planning to use one of your promotional vouchers. How will I know when I can use it and what I'm entitled to?
Each of our promotional offers comes with a set of terms and conditions of when and how it can be used, these are specific to individual restaurants by offer so please check them carefully. You can find the terms and conditions for promotions at http://www.zizzi.co.uk/offers
As of 6th April 2018 sugar sweetened drinks manufacturers will be subject to the HMRC drinks levy, as a consequence of this price increase our sugar sweetened drinks will be £0.10 more expensive than non-sugar sweetened drinks.
Coke is the only sugar sweetened drink on our menu. For more information on the sugar levy visit https://www.gov.uk/guidance/soft-drinks-industry-levy
Details of all our current vacancies can be found by clicking through from the Vacancies page of our website, and you can submit your application online.
Then let us hear it. We’re always looking to improve and refine our menu, and Neil, our Development Chef, is continually working on new dishes. He'd love to hear your ideas - you can either share with him on www.facebook.com/wearezizzi or e-mail firstname.lastname@example.org
We're always looking at new opportunities and we'd love to hear where you'd like to see a Zizzi. You can either post your suggestion on www.facebook.com/wearezizzi or send us a note to email@example.com. We've got some new restaurants opening soon so keep an eye on our website, as that’s where we announce where we’re popping up next.
I’d like to take advantage of your current promotion, but I have not been able to select the restaurant of my choice on the website. What can you do to help?
When we run a promotion the restaurants taking part may vary, this will be indicated on the voucher page (http://www.zizzi.co.uk/offers) however if you have a specific query please contact firstname.lastname@example.org
Please drop us a quick note to email@example.com with your reference number and we'll make sure we get your gift to you safely as soon as possible.
Zizzi is not a Halal restaurant, as all our restaurants serve pork, beef and chicken and we do not have specific handling policies that ensure final dishes are Halal.
Currently the roasted chicken used in our pizza, pasta. spiedini pollo and salad dishes are Halal at source. The chicken breast used in our Pollo Prosciutto dish is from a different supplier whose chicken is not Halal at source. All other meat at Zizzi is not Halal
At Zizzi we are committed to ensuring our food is of great quality and we are committed to animal welfare. As such our chicken suppliers adhere to the standards set by the British Retail Consortium and our chicken also meets the ‘5 freedoms on the farm’ initiative as defined by the Farm Animal Welfare Council (FAWC).
I’d like to make a booking in one of your restaurants, but have not been able to do so through the website. Can you sort this out for me?
We can indeed. It’s always worth talking to the restaurant directly if you can – all phone numbers are available on our website. If you are unable to get hold of anyone or need some extra help, please contact firstname.lastname@example.org with your booking details.