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Sandwich snack news INTERNATIONAL
www.sandwich.org.uk
issue 139 May 2012
Award-winning sandwich ideas from Bel Foodservice
www.cheese-recipes.co.uk
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INSIDE EDITOR SIMON AMBROSE t: 01291 636343 e: editorial@papa.org.uk
ADVERTISING PAUL STEER t: 01291 636342 e: paul@jandmgroup.co.uk
SUBSCRIPTIONS TONY LORIMER t: 01291 636333 tony@sandwich.org.uk
CONTENTS NEWS FOCUS Page 4 - DUKE Street Capital has sold its Adelie Food Group business to India Hospitality Corp (IHC) for $350 million, who have pledged to make it a “global player.” NEWS Page 5 - MARKS & Spencer has opened a trial venture called Food on the Move, by London's Baker Street underground station selling hot and cold takeaway food. Page 6 - GREENCORE has acquired a third US sandwich manufacturer, Marketfare Foods, for £22.6million, giving them a foothold with the 7-Eleven chain for the first time. Page 14 - PRET A Manger has expanded into France for the first time, with two new stores now open in Paris NELLIE NICHOLS Page 16 - M&S opened its new food to go trial concept in Baker Street, London at the end of last year. Unlike Sainsbury’s recently failed Fresh Kitchen trial, ‘Food on the Move’ is a more closely focused venture, which successfully combines hot and cold food, and should be a great success…. with a few tweaks, says Nellie Nichols INDEPENDENT PROFILE Page 28 - With so much competition everywhere, new sandwich bars need a USP to succeed. One way to get a real edge is by introducing bake-off. It’s just what Rachel’s of Windsor did, and they’re now reckoned to be one of the best operations in the town. Simon Ambrose paid a call ... INTERNATIONAL Page 32 - SSP’s new brand developments of MicCasa Burritos and nam-po show the increasing importance of authentic global street food, as well as consumers’ need for something different, says Sarah Jezard, chief commercial officer FOCUS Page 36 - Waitrose’s new Summer sandwich range is the latest in a spate of retro launches, tapping both patriotic fervour and a return to simplicity to combat the uncertainties of the recession SANDWICH MANUFACTURING Page 56 - Sandwich manufacturer Raynor Foods, a former BSA manufacturer of the year, were seen as a ‘green’ leader following a visit by WRAP (Waste and Resources Action Program), as part of their investigation into wastage in the prepared foods industry. Here’s a detailed look at what’s been achieved over the last few years
MANAGING EDITOR SIMON AMBROSE, Tel: 01291 636343 e-mail: editorial@papa.org.uk ADVERTISING PAUL STEER, t: +44 (0) 1291 636342 e-mail: paul@jandmgroup.co.uk PRODUCTION AND DESIGN JAYSON BERRY, t: +44 (0) 1291 636339 e: jayson@jandmgroup.co.uk SUBSCRIPTIONS TONY LORIMER t: +44 (0) 1291 636333 e-mail: tony@sandwich.org.uk ©Published by J&M Group 2006. Association House, 18c Moor Street, Chepstow, Monmouthshire NP16 5DB In association with The British Sandwich Association. PHONE +44 (0) 1291 636338 FAX +44 (0) 1291 630402 WEB www.sandwich.org.uk EMAIL info@sandwich.org.uk Paper used in the production of this publication is sourced from sustainable managed forests
www.sandwich.org.uk May 2012 3
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NEWS
Adelie Group sold to India Hospitality Corp DUKE Street Capital has sold its Adelie Food Group business to India Hospitality Corp (IHC) for $350 million, who have pledged to make it a “global player.” Adelie Group, the second largest sandwich manufacturer in the UK behind Greencore, includes Buckingham Foods, as well as the Food Partners Group, which supplies and distributes sandwiches, salads and prepared fruit products to the UK foodservice sector, including the £50m food to go brand Urban eat. The existing structure of Adelie as the umbrella parent company will continue and Food Partners and Buckingham Foods will maintain their local identities, say the new owners, with Chris Thomas remaining as CEO. But IHC says it aims to use its “extensive knowledge and experience to help Adelie achieve its ambitious plans for future growth,” including more of an international outlook. Says IHC’s managing director and chief executive officer Chairman Ravi Deol: “We are excited to invest in Adelie Foods Group and recognise the inherent potential to develop it into a global player in its sector whilst at the same time strengthening its leading position in the UK by utilising our global expertise and customer experience from other territories. "IHC plans to use the upstream sophisticated market capabilities of Adelie and Food Partners to accelerate the roll out of its food services business in India. "This deep product, innovation and chilled distribution expertise will enable us to delight Indian
Chris Thomas, CEO
consumers with great tasting products and services.” Adelie chief executive Chris Thomas, who has recently rationalised and streamlined the business, has given the move an enthusiastic reception. “This is fantastic news for everyone involved with the Adelie business. The fact, that we have been able to attract investment from an organisation such as IHC, particularly in the current economic climate, is a real testament to the great work that has been going on across all areas of our business in recent years. “Our focus on driving operational efficiency coupled with a significant investment in innovation and marketing have really paid dividends, giving us a great foundation on which to take our business to the next
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exciting stage of its development. “Not only will IHC’s investment in the business help us to fulfil its undoubted growth potential but there is clearly scope to harness our chilled food expertise across other areas of IHC’s operation where there are significant opportunities to develop the relatively immature ‘food to go’ markets.” So what kind of a company is IHC? It is led by entrepreneurs Ravi Deol and Sandeep Vyas who founded the Indian coffee shop chain Barista and have also been involved with some of the largest global retail and food brands in the world, helping them to pioneer their entry into India and emerging markets. The company was responsible for the turnaround of the Indian aircatering business Skygourmet after forming a 74:26 joint venture with Gate Gourmet. The GateGroup recently went on to acquire the entire business. IHC also owns Indian restaurant brands like Birdys, All Stir Fry, Jazz by Bay, Just Around the Corner, Dosa Diner, and hotel chain Gordon House. The Adelie Group
currently employs more than 3,000 people across its seven manufacturing locations, Heathrow based Head Office and nationwide distribution network. It supplies many of the UK’s leading multiple and independent grocery retailers, coffee shop chains, contract caterers and airlines with a wide range of food to go products. In a recent interview with International Sandwich & Snack News, CEO Chris Thomas, gave a detailed explanation for the streamlining and rationalisation of the business last year, which resulted in the departure of a number of its managing directors and the “simplification” of the business. The resulting shared board was and is Chris Thomas as CEO, Gavin Cox, who is CFO and Steve Wood, previously Group Operations Director, becoming COO. He said at the time: “Within the market environment we are facing – and I have never known a market like it - very high input pricing pressures and low consumer confidence meaning we must keep our costs as low as possible, so we are as competitive as we can be.”
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NEWS
M&S open Food on the Move trial venture MARKS & Spencer has opened a trial venture called Food on the Move, by London's Baker Street underground station selling hot and cold takeaway food. The 600 sq ft shop, formerly a Whistlestop, is operated by franchise partner SSP, which runs M&S Simply Food shops in travel locations. The store carries around 250 lines, most from the existing cold Food on the Move range but hot items include steak ciabattas, chicken fajita wraps, egg and
bacon muffins, porridge and soup, as well as hot drinks, from M&S's existing range that is sold in 50 mainline stores. It serves a range of
Waitrose launches summer sandwich range Waitrose has gone British ‘retro’ with its new range of sandwiches, snacks and desserts-to-go, with products designed to tap into the festive mood generated by the Jubilee and Olympics. In packaging decorated with bunting and flags, the Good to Go range is aimed at encapsulating the "very best" of British food, with retro
treats such as British Corned Beef and Pickle sandwich, and a British Jubilee Strawberry Smoothie. Sandwiches also include Tangy Pickle Oak Smoked and Tangy Pickle Oak Smoked Cheddar and Apple; Scottish Smoked Salmon and Egg; British Roast Chicken, Ham Hock and Creamy Leeks; and Coronation Chicken. Salads include British Coronation Chicken Lettuce Boats, while snacks and smoothies comprise: Orkney Dressed Crab with Brown Toasts; Tangy mature cheddar, apples and grapes; Elderflower Jelly with Fresh Berries and Good to Go British Jubilee Strawberry Smoothie. Meanwhile, Waitrose has stopped stocking beauty products from health chain Boots, part of a reciprocal arrangement that was launched in March 2010. But Boots is continuing to sell Waitrose food lines, such as sandwiches and snacks, which are offered in about 34 stores.
coffee and other hot drinks. An M&S spokeswoman said: "This gives us a unique opportunity to carry out a one-store trial that will offer a
range of our hot and cold Food on the Move solutions for breakfast, lunch and supper to busy commuters passing through Baker Street station. "Building on our travel food retailing experience and our in-store hospitality offer, this is a new format for us and we are looking forward to seeing how our customers respond." The shop also sells a small selection of ready meals. Nellie Nichols reviews the new M&S format in this issue.
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NEWS
Greencore expands in the US with new sandwich company acquisition GREENCORE has acquired a third US sandwich manufacturer, Marketfare Foods, for £22.6million, giving them a foothold with the 7-Eleven chain for the first time. Marketfare Foods is a leading manufacturer of food to go products for convenience and small stores in the US. But its principal customer is 7-Eleven, which it has partnered for over 20 years, and it is the largest single supplier of Fresh to Go and 7-Smart store-branded sandwiches, servicing over 1100 7-Eleven stores in the Mid-Atlantic region. It is also an exclusive manufacturer of Casa Buena Cheese and Chili sauces for the entire 7-Eleven chain in the US and Canada.
Greencore acquired New England-based chilled foods and sandwich manufacturer Home Made Brand Foods in 2008, and Boston sandwich manufacturer On A Roll in 2012. Commenting on the new
acquisition, Patrick Coveney, chief executive officer of Greencore, said: “The acquisition of Marketfare represents an excellent opportunity for us to further develop our food to go business in the US, building
Nottingham sandwich shop forced to sell to make way for tram line A sandwich shop owner is being forced to sell her business, Urban Food, to make way for Nottingham’s new tram line extension. Michelle Fox and business partner Karin Ashley have been served with a compulsory purchase order, which means they now have to sell their sandwich shop, Urban Food, to Nottingham City Council. But Mrs Fox said they had received no information on how much money they would receive or advice and guidance on relocating. "We don't know what they are going to pay or what we are going to do. We are completely in the dark. I just think it is disgusting that they are allowed to treat people like this." Urban Food has been trading since 2005. It sells breakfasts and sandwiches and does outside catering for local businesses. Four staff will lose their jobs. "We
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will be making people redundant, closing a business and we still have a mortgage on the property. How do you restart when you have no idea of how much money you will have? "I think it is awful. I can't think of anywhere else in the world where someone would say I am taking your property and closing your business down, but there is nothing you can do about it. We just want to be treated fairly." The city council say they have taken proactive steps to offer them help to support them during the process. "We are and will continue to work with Mrs Fox's agent to agree compensation once the property is acquired. "If Mrs Fox and her co-owners now wish to relocate their business, the council would be happy to assist them with their search."
on the successful acquisition of On a Roll in December 2010. “It builds additional scale with 7-Eleven, provides new competencies for us in the fast growing food to go category and extends our geographic footprint principally along the Eastern seaboard. “The new product capability and geographic expansion provide the opportunity to expand further with our existing customers; the Acquisition represents the next step in our strategy to build a business of real scale in the US.” For the year ended 27 January 2012, revenue for Marketfare was $65 million (£40.9m) and EBITDA was $5.7 million (£3.6m).
Warburtons expands ‘Sandwich Alternatives’ Range WARBURTONS has expanded its ‘Sandwich Alternatives’ range after positive consumer reaction to initial products. The company will now offer Brown and Seeded Square(ish) Wraps and Sandwich Thins which add to its existing White range. Warburtons said the initial Alternatives, launched in 2011, have become the fastest growing SKU within the Sandwich Alternative sector. It said the new ‘Square(ish) Wraps’ can be topped, rolled or folded, while its pre-sliced Sandwich Thins provide health conscious consumers with the ideal light lunchtime option at just 100 calories each.
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S S f m o f d r R G A S C M U o e p l T c b t s d 1 r r a p d i h s d a o C r p
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NEWS FOCUS
New Red Tractor Sandwich Standard Developed for the London Olympics A new standard for sandwiches supplied to the forthcoming London Olympics has been developed by the Red Tractor assurance scheme in partnership with Food Partners, the sandwich manufacturer supplying the majority of the sandwiches to the games. This is how it was achieved
F
eeding the thousands of athletes, team officials, media, workers, ticket holders and other members of the Olympic and Paralympics family across more than 30 competition venues this summer has been heralded as the largest peace-time catering operation in the world. No wonder then that the London Organising Committee of the Olympic Games (LOCOG) set out its 'Food Vision' as long ago as 2009 to ensure that, like every other aspect of London 2012, it would leave a lasting legacy LOCOG has been focused on five key themes throughout the preparation for the Games: food safety and hygiene, choice and balance, food sourcing and supply chains, environmental management and skills and education, and has been working in partnership with the UK catering and hospitality industry across each of these areas. Having taken the decision very early on that as much of the food consumed at London 2012 should be sourced from the UK and, wherever possible, comply with Red Tractor accreditation standards, LOCOG presented the sandwich industry with something of a challenge. And, as the Food Partners Group (part of Adelie Foods) will be manufacturing the vast majority of the one million pre-packed sandwiches supplied to LOCOG during the games through its variety of contract caterer customers, it fell to its technical director Peter Cleghorn to work with Red Tractor to try to establish a new
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Food Partners' technical director Peter Cleghorn
standard for sandwiches. Not surprisingly given the size of the challenge, the team at Food Partners has also been busy planning for the Olympics for some time and actually started working with Red Tractor back in the middle of 2011 to ensure a standard was agreed in plenty of time. Peter explains: "Working with Red Tractor has only been one element of what is a much wider project for Food Partners and we have had a dedicated team in place focussed on the delivery of the Olympics for more than 18 months now to ensure that we deliver. “Before we could think about applying the accreditation to sandwiches or salads, we had to work with Red Tractor to establish a standard that would be achievable, it is always much more difficult to apply accreditation to component products
where one single ingredient doesn't account for 65% of the overall weight. "Bread presents us with a particular issue because the use of exclusively British wheat with its level of protein means that it produces loaves that are inconsistent in shape and texture. This is clearly a real problem in the manufacture of sandwiches and something that our bakers have simply not been able to find a way to overcome and whilst there are one or two Red Tractor loaves available in retail it is simply not viable to use them in sandwich manufacturing bread. "Therefore we had to take a view about the ingredients we could influence in order to achieve a Red Tractor accredited sandwich to conform to the requirements of the LOCOG Food Vision. "Ultimately we identified that the protein element of the product (with the exception of ingredients such as tuna and prawns which were excluded for obvious reasons) must meet the Red Tractor standard, as should the produce (with an allowance for seasonality) but that the sauces, condiments and bread could be excluded and we took a similar view for the carbohydrate element in salads. "However, in order to ensure that consumers are really clear about what they are buying, all sandwich packs carrying the Red Tractor logo will have a statement alongside to clarify exactly which of the ingredients used in the sandwich meet the assurance standards. "Achieving Red Tractor accreditation for our sandwiches has
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NEWS FOCUS
certainly challenged our purchasing team and suppliers to come up with sufficient quantities of ingredients that comply with all of the standards to meet the demand during the Olympics. “Our full supply chain is audited and assured, so in some instances our suppliers of fully cooked ingredients had to work with new primary suppliers of raw components. “Red Tractor Assurance was able to help with these, as they already had a database of approved suppliers of all
foods that are currently assured. Those who weren’t already in the Red Tractor Scheme had to achieve certification for their own factories, involving technical audit of their premises and processes, and validation of their raw material supply chain. “It has undoubtedly driven us to buy more British produce and will help to ensure that LOCOG is able to deliver on this element of its Food Vision.” Red Tractor CEO David Clarke said: "We are delighted to welcome
Food Partners to the Red Tractor Assurance scheme. This mirrors the growing trend of consumers who are demanding quality food with a clear sign of origin. This is a new and exciting era for the Red Tractor logo, which allows us to extend the breadth of our product offering to consumers. "We are working closely with all contract caterers and their suppliers to deliver affordable, sustainable food over the four weeks of the Olympic Games and across 40 different locations."
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NEWS
Danish Bacon Company in administration DANISH Bacon Company (DBC), the foodservice wholesaler, with sandwich industry clients in its customer base, has gone into administration, with 561 of its 983 staff made redundant by the administrators. Its MoD food supply contract, worth £70m a year has been sold to the Vestey Food Group, DBC's joint venture partner in the MoD supply deal, along with depots at Petersfield and Dundonald, taking a further 209 staff. Administrators Baker Tilly have also invited Brakes to take over DBC's 18
key accounts, worth about £100m a year, to ensure continuity of supply. They are less than optimistic, however, about the disposal of the remaining £130m of DBC's £300m annual turnover as a going concern. The company operates at 12 locations across the UK with nine depots in England and a site each in Wales, Scotland and Northern Ireland. The firm made losses of £10m over the last two years. It offered a range of 8,000 products, a “real one-stop solution” to caterers.
Budgens launch SuperValu sandwich brand BUDGENS has launched a range of sandwiches and pastries under the new Musgrave Group’s SuperValu brand, replacing its own-label range. The 29 lines include an all-day breakfast sandwich made with sweetcure bacon and free range egg, tuna and sweetcorn sandwich a
Lindsay Pownall replaces Brian Stein as Samworth Brothers’ new CEO SAMWORTH Brothers director Lindsay Pownall has replaced Brian Stein, as chief executive of the sandwich and pasty manufacturing group. Brian Stein, who has been CEO since 1999, joined Samworth from Northern Foods in 1995. The company, run by John and David Samworth, was formed through acquisitions in the 1970s. The company supplies salads, sandwiches, ready meals and desserts to multiples including M&S, Waitrose, Tesco and Morrisons, and has national distribution for its Ginsters sandwich and pasty brand.
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sausage roll and a steak and onion slice. Londis will also stock some SuperValu lines, with a consumer launch planned in May. Musgrave is looking to improve Budgens’ image, partly through own label.
Kerry Foods 90-day consultation on Grimsby frozen food factory site KERRY Foods has begun a 90day consultation with the entire workforce at its £15 million Europarc plant, citing increasing competition and sliding sales in the ready meals market. Frank Hayes, director of corporate affairs at Kerry Group, said: "We have commissioned a review of the frozen ready meal business. "The frozen ready meals category has been incredibly competitive and based on that level of competition and consolidation within the industry we have undertaken a review of our manufacturing requirement. "In recent months, this has resulted in lower factory throughput and reduced sales across major accounts.” Squeezed margins on frozen ready meals could be the cause of the problems Kerry Group is looking to address, according to an industry specialist.
Raynor Foods demonstrates green credentials SANDWICH manufacturer Raynor Foods demonstrated its green credentials at The Lister Hospital in Stevenage recently, one of a number of hospitals it supplies for the East & North Herts Primary Care Trust. The event was to tell the public, patients and staff members about achievements made in environmentally sustainable policies. The exhibition covered a variety of areas where ‘sustainability’ has impacted on the way the Primary Care Trust and the hospital managers make important decisions, including purchasing decisions. Sustainability and green issues are considered in the selection process when appointing suppliers to the hospital. “Raynors displayed a wide range of products across all the ranges that we supply to the Lister, and gave away sandwich samples to interested people who wanted to find out more about us. “We have a great track record when it comes to green issues: we champion local producers to keep food miles as low as
possible, focus on recycling across the supplier network and we help our own partners achieve industry accreditation on food standards and food safety,” said Tanya Everest-Ring, Raynor’s recently appointed marketing manager. Raynor Foods’ environmental credentials are detailed in a major feature on pages 56.
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INDEPENDENT SANDWICH BAR NEWS Sandwich shop mural may have to be removed
New openings Peterborough The Mayor of Peterborough, Cllr Paula Thacker, was on hand to cut the ribbon at Bailey’s Sandwich Bar, a new sandwich shop in the city, which makes sandwiches to order and delivers lunch buffets. The shop, a new venture by Fengate-based Bailey’s Caterers, was due to be followed by another a few days later, when partners Mark Bailey and Marc Boylan opened a traditional coffee house in the newly-refurbished Peterborough Museum. Mark said: “We’re local people who want to be part of Peterborough’s city centre. We have had so much positive feedback from the local business community regarding the sandwich bar, that the coffee house seemed like a natural progression for us. Everybody has been so supportive of us and we are looking forward to bringing more new customers to the city centre.”
Dorking New Dorking sandwich bar Tastebuds has recently opened on High Street. Tastebuds is selling homemade food, taking inspiration and ingredients from Europe and Asia, combined with "American-style" service. Manager Karim Gillani said: "There are lots of great places to eat in Dorking but we still think that we can offer something different, a whole different experience from when the customer walks in the door to when they leave." Mr Gillani added: "We will encourage people to sample food before they buy because they will, hopefully, be tasting a lot of flavours that they haven't encountered before and we want to be sure that their tastebuds are ready for the experience."
Elvington, York Rebecca Bywater, who owned a sandwich shop in Haxby for 15 years, has reopened in nearby Elvington, York. She opened Rebecca’s Kitchen, in Haxby Road, at the age of 21, but had to close the busy shop for personal reasons. Now at 42, Rebecca has opened a shop in Elvington, which she expects to be busy with local businesses and possibly former regulars of her old Haxby Road shop. “I have always been in catering and I enjoy catering. I was very young and knew many people who were self-employed. I missed it and I’m very lucky to have the opportunity to be able to do it again,” she said.
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FEAST, a Worthing sandwich bar, could be forced to remove a commissioned mural of a giant sandwich above the shop. This follows two complaints about the colourful painting which now mean that planning permission needs to be granted retrospectively. The image of the sandwich was commissioned by owner Anthony Dickinson and painted by local artist Aroe at the start of the year. Mr Dickinson told the Worthing Herald: “The council has received two complaints about the image – that is fair enough, everyone is entitled to their opinion. When customers come into the shop I ask them their views and find 90 per cent love it and 10 per cent are not sure, but it’s good to have a debate. We think the mural brightens up the area.” Anthony said he did not think he would need planning permission because the art did not contain any words. “I’ve been told because of the complaints, the planning
department has raised an objection because it is considered advertising and an announcement. Apparently, when Burger King in Brighton painted a giant burger above the restaurant they had to remove it for the same reasons.” He has now applied for retrospective planning permission, and will receive a decision shortly. A Worthing Council spokeswoman said: “At this stage we can confirm two complaints have been received and an application for retrospective planning permission has been submitted.” A Facebook page called Save Our Mural has been set up.
Hull sandwich bar wins “Best Breakfast’ SORRENTO'S Sandwich Bar has officially been voted Hull's best builders' breakfast, with its ‘full English’ being the meal of choice. The café, run by former accountant Leisha Hendon, offers a large range of morning options from healthy fruit bowls to beans on toast. Leisha's standard English breakfast is made up of two sausages, two eggs, bacon, tomatoes, mushrooms, black pudding and hash browns, for £3. But she is willing to tailor her food to suit the customer.
She said: "We will cook whatever people ask for and we do change our menus through the year, so when it is cold in winter we do a hot roast; now it is warmer we have got more salad stuff on offer." Other cafés that were nominated in the competition, run by kitchen and joinery specialists Magnet Trade, were the Cooking Pot in Oslo Road, the Tea Cosy in Highgate, Beverley, Drypool Feast in Church Street, Frankie And Benny's, Hot And Tasty in Bergen Way, McDonald's and the Chamberlain Café in Chamberlain Road.
IMPROVE YOUR CONTROL AND IMPROVE YOUR PROFIT MARGINS
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With a proven track record of over 10 years experience in providing solutions to some of the world’s largest food retailers, RDM can help you comply with quality processes such as (HACCP), help cut your operating costs and ultimately help improve your shopper’s experience. Here are just a few reasons why more companies are investing in RDM’s retail solutions: • Provide easy use solutions that puts you in control of your products ensuring consistent food quality, reducing food waste and help with food safety compliance • RDM can improve the facilities management of your sites in a cost effective way to cut operating costs and increase profitability • RDM can be your partner in supporting your green and growth strategies with our advanced sustainable solutions including our unified energy management system • Our commitment to achieving high level of customer satisfaction by providing free training, free technical support and a five year parts replacement warranty
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NEWS
Thriving Pret A Manger opens new shops in Paris PRET A Manger has expanded into France for the first time, with two new stores now open in Paris. It plans to open another two in Paris later this year and 16 more units in the USA – including Boston for the first time and Hong Kong, as part of a new raft of international expansion. New openings will also come in the UK, with 24 planned this year, providing 550 new jobs. Announcing this news and also a strong group performance last year, with full-year results showing a 15% increase in sales to £377.3 million, Clive Schlee, chief executive of Pret A Manger, said: “2011 was a year of strong revenue and profit growth during which we built a record number of new stores in the UK and internationally. It was also a very important year for Pret as we celebrated our 25th anniversary. “We are investing heavily in future growth with a record number of shop openings and are planning to create 550 new jobs in the UK and to open more than 44 shops, of which 20 will open internationally. “In the first three months of 2012 we opened two busy shops in Paris and have been very pleased by the response of the French public. “Sandwiches and salads with British chicken, fresh avocado or crayfish in the recipe are selling in large numbers. Parisians eat more puddings and fewer crisps than their London counterparts and they are very fond of our carrot cake and home baked cookies. We are intending to open two more shops in Paris this year.” Meanwhile, Pret has answered recent critics of its employment
policies, which held that it was favouring ‘hard working’ European economic migrants in its stores over UK nationals. It now plans to “reach
out to the careers department of every school in the country in 2012 to encourage British school leavers to work for us.” It also intends to expand the Pret Apprenticeship Scheme for the homeless and increase the number of Apprentices to seventy this year. The Scheme offers an opportunity to break the cycle of homelessness by “providing the most valuable gift of all”: a paid job in a lively social environment. Clive Schlee added: “Whilst the outlook for consumers in most of Pret’s markets remains challenging, we continue to benefit from long term trends valuing healthy eating, convenience and good service. This gives us confidence that the company will continue to grow steadily during 2012. We will not depart from our commitment to use natural ingredients, to prepare food on the premises at our shops and to offer fast and genuine service.”
Chipotle plans new London openings this year CHIPOTLE Mexican Grill is set to launch a fifth restaurant in London in Islington. The new restaurant is planned to open during the second quarter this year as part of a “measured growth strategy”. The company also plans to open restaurants in Martins Lane and Wardour Street later this year. Chipotle opened its first UK site in Charing Cross Road in 2010, followed by a second site at Baker
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Street last year. It offers what it calls ‘Food with Integrity’, with freshly made, foilwrapped burritos. Chipotle in London features a focused menu of burritos, tacos, burrito bowls (a burrito without a tortilla) and salads. The format allows customers to decide exactly what goes into their individual order; there are more than 60,000 possible combinations. Rex Jones, Executive Director,
International Development Chipotle Mexican Grill comments: "We are excited to be opening our first restaurant outside of central London, in Islington, planned for the second quarter of 2012. The food culture in the UK is based on local, sustainable and artisanal foods, which are all core values of Chipotle." The company operates over 1,200 restaurants in the United States.
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To advertise call Paul Steer on 01291 636342 May 2012 15
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NELLIE NICHOLS
Not
Just Any
Trial…
M&S opened its new food to go trial concept in Baker Street, London at the end of last year. Unlike Sainsbury’s recently failed Fresh Kitchen trial, ‘Food on the Move’ is a more closely focused venture, which successfully combines hot and cold food, and should be a great success…. with a few tweaks, says Nellie Nichols
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onvenience stores and mini supermarkets have always irritated me enormously because they never seem to have what you want when you need it most. Having said that, round the corner from where I live in Fulham is a Costcutter. It’s been there as long as I’ve lived in my street, run by the same family. After more than a decade it had started to look pretty tired and then, low and behold, it suddenly had an almost overnight refit and is now bright, light and spanking new. Never closed, be it Christmas, Easter or any kind of Bank Holiday, Costcutter is always there to depend on. But, what I love about it most is that neither I, nor anyone I know has ever been able to catch them out in asking for something they don’t sell. This comes in very handy when one is suddenly caught short by delving to the back of the cupboard at home, half way through an impromptu recipe to find one’s supply of Kolongi seeds or other such random ingredient is long since depleted. The closest, I suppose I have come to this in not being disappointed on the shopping in a rush front, is in an M&S Simply Food. I’ve long since given up on all Metros and Locals for the aforementioned reason. Generally I can find what I want there if I suddenly decide to cook something
16 May 2012 SANDWICH & SNACK NEWS
reasonably straightforward at very short notice, and, if push comes to shove, there isn’t really a better shop in which to have to improvise. What I’ve never understood, though, is why M & S have never cracked the nut of more synergy between the different categories of convenience and food to go. I’d park the cooking aspect altogether and just provide the instant solution to breakfast, lunch and supper. And hey presto, along comes M&S Food on the Move in Baker Street. Situated next to the station in an ex-Whistlestop is the tiny wee 600 sq foot store, which has two entrances. Operated by SSP who run M & S stores in travel locations, this is a store directly targeting commuters. Having heard about this one, I have to admit being highly sceptical that they could cram 600 sq ft with the right product mix. But, if one looks at it rationally, how hard can this really be to analyse sales in each category and pile those products high on the shelves? Throwing in hot as well as cold food, however, has to be the operational challenge. On entering the store from the main entrance, I am flanked by the sandwich section on the left and the salads, sushi and ready meals to the right. So far so straightforward.
There don’t seem to be any sandwich surprises I can see: a few ‘New’ stickers on some existing revamped lines, but the only thing I’m really struck by is how small the cut wraps look and how lost they appear in not filling their boxes. There is an interesting choice of colours used for the marketing of the different sandwich ranges: ‘seasonal’ is pale purple, and ‘fish, vegetarian and healthy’ is pale blue - I am half expecting to smell fragrant wild flowers; perhaps even lavender and be offered matching coloured boxes of tissues with nice designs on the outside. The salad selection, however, for me really shines. An endless choice of Fuller Longer, Fibre Boosting, Side and
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NELLIE NICHOLS
Superfood ranges are all so enticing and jewel like with fresh and fascinating ingredients. These salads are without question, (in my humble opinion), the best on the market, constantly changing and brimming with innovation. Next to them is a vast choice of sushi, all representing fantastic value and choice. Some are even two for £4.00 and a lovely looking Oriental Rice Snack Pack, the prices affordably ranging from £1.75 - £4.75. Then next to the sushi come the ready meals: Oriental, Indian and
Pasta, definitely something for everyone here. Turn around and there’s a bottle of wine to go with them, along with crisps or nuts and desert options; an effortless supper is at arm’s reach and that’s pretty convenient to be able to buy at the same time as your breakfast or lunch. Along with your choice of newspaper and a coffee from a beautifully designed coffee machine, you have a nice choice of options depending on the time of day. There is Porridge with a range of toppings at £1.75, a Bacon Roll at £2.95 and an Egg & Bacon Muffin at £3.25. There are several hot lunch sandwiches ranging from a Steak Ciabatta at £4.50 to, amongst others, a Beef Burrito at £3.95. I’m ordering a Bacon Roll (simple but difficult to get right), an Egg & Bacon Muffin and a Croque Monsieur Club at £3.95. I’m imagining operationally that this hot counter is all going to be quite a challenge, it already appears to be a bit of a struggle and it’s not even lunchtime yet. The areas around the oven and coffee machine are very cramped and are very full of various boxes of equipment, tools and JCloths and look like they could be far better organised. A tidy counter is after all an organised one. All the hot sandwiches are reheated in a Merrychef oven which beeps a lot. Ordering three at once entails the lady serving me to identify them first in the accompanying fridge and this appears quite a challenge as some, after quite a search, appear to be missing and have to be requested from downstairs.
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NELLIE NICHOLS
The Bacon Roll and Egg & Bacon Muffin are cooked first but everything is wrapped in the same large sheets of paper so there is no way of identifying different products should you buy more than one at the same time. However. would you be able to tell the difference between four bacon rolls with different sauces, for instance, should you be on an office run? The Merrychef continues to, very loudly and disconcertingly, beep endlessly. It’s not even peak time yet and I imagine when it is it will be in full voice. The Bacon Roll is made with back bacon, looks a little anaemic and almost steamed, but is generous in the amount of rashers it contains; mine looks like it has jolly nearly three. I’m offered every sauce imaginable and that’s nice too. Last week I flew to Warsaw with BA and they didn’t offer a single sauce with breakfast. That sort of lack of attention to detail really annoys the dedicated breakfast eater and I’m seriously thinking about never leaving home again without sachets of HP in my handbag or just resigning myself to using operators who offer it. The Egg & Bacon Roll is made with crispy streaky bacon instead of back. I probably would use crispy streaky for both. The egg is a country mile from what I thought I was getting and turns out to be the easy option of reheated egg mayonnaise. I was imagining a lovely fluffy version of scrambled egg - there is no excuse for hot egg mayo in my opinion. My Croque Monsieur involves reheating three different slices of cheese and ham laden bread, surely far too labour intensive when the pressure is on. It is however very tasty I decide later when I try it, despite the fact that when I unwrap it I discover oil from
18 May 2012 SANDWICH & SNACK NEWS
Sainsbury's closed its Fresh Kitchen trial
the cheese is oozing literally everywhere all over the packaging. The combination of the béchamel and ham together almost morph me to an outside pavement table at a café in a street in Paris, but realistically I imagine the oil would have instantly put a lot of people off such a nice day dream. So what do I think of all this? Well, the concept is without doubt an exciting one and will do very well I am sure, opening a much-needed new door to this quality driven food brand. The operation side, without doubt, needs considerably sharpening up and a lot of in-depth training is needed to polish it to the level of slickness expected.
Customer service is paramount and will underpin the success of this and indeed any operation. I would have liked a hello and a smile when I arrived and a cheery ‘have a nice day’ on the way out. Cheesy I know, but it all adds to that personal touch that makes a customer feel like they matter and will be happy to return. Sainsbury’s Fresh Kitchen tried and failed at combining hot and cold options in Fleet Street but I somehow think that the over-enthusiastically enormous range was partly to blame for its demise. M & S have, without doubt, been far more prudent in choosing the smaller tighter range option. I somehow think this will be a great success.
Nellie Nichols is a food consultant and is contactable on W: www.nellienichols.com E: nellie@nellienichols.com The above is based on her independent views
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250TH ANNIVERSARY
Celebrations support charity with
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harities across the UK were set to benefit from the 250th Anniversary of the Sandwich this year through a series of Big Picnic events being co-ordinated by the British Sandwich Association on Sunday May 13. Coinciding with the start of British Sandwich Week (13-19th May), the Association invited the public to get together and support local charities by organising community picnics. “With so many charities struggling because of cuts in funding, our aim was to try and support them while also celebrating the 250th anniversary of the sandwich – a staple of any picnic,” says Jim Winship, Director of the British Sandwich Association. “A picnic was also a good way of bringing communities together.” In Plymouth, locally based sandwich business Ginsters, was to give away thousands of sandwiches to people attending the Sky Ride event on Plymouth Hoe on Sunday 13th May. Donations were being taken in aid of CHICKS, the charity that provides free respite breaks to disadvantaged children from across the UK. Sky Ride is a national campaign supported by Sky and British Cycling which aims to inspire and help everyone, whatever their age or ability, to get on their bikes and have fun. The ambition is to get 1 million more people cycling regularly by 2013 through a range of activities designed to stimulate their interest in cycling. The Sky Ride Plymouth event on May 13 was to involve families cycling between various points in the City. Head of Brand Marketing Andy Valentine commented before the
20 May 2012 SANDWICH & SNACK NEWS
event: “As the nation’s leading sandwich brand, Ginsters is proud to join in the celebration of the 250th Anniversary of the sandwich. As a local company, it is great to support local events like the Big Picnic and Sky Ride and to have the opportunity to continue our long-standing support of the CHICKS charity. In May, we are launching our own ‘Best of British’ celebration which will feature fabulous British Special Editions and exciting competitions and we are looking forward to sharing some of these at the Big Picnic and launching nationwide.” Meanwhile, in Newcastle-uponTyne, leading sandwich retailer Greggs was due to give away between around 10,000 picnics to participants in the 30th North East Childrens Cancer Run, to raise money for the North of England Children’s Cancer Research Fund (NECCR). The runners were due to take part in the five mile cross-country run at
Jim Winship
®
1762 - 2012 CELEBRATING CE ELEBR RATING
250 YEARS
OF SAND SANDWICHES WICHE WICHES W Newcastle Racecourse and receive a Greggs picnic at the finishing line. Greggs was also sponsoring the event for the 30th year. Said Richard Hutton, Greggs Finance Director, before the event: “We are very proud to support the Children’s Cancer Run. It’s a great fundraising event for a fantastic cause and this year promises to be a special one. At Greggs our staff get involved by running, providing the runners with a free picnic lunch at the finishing line and we have a team of volunteers who work tirelessly to support the event and help make the day special.” In London some 2000 charity runners were expected to take part in the colourful Super Hero run in Regents Park dressed in a variety of superhero costumes, with leading sandwich retailer Marks & Spencer helping them on their way with a free M&S sandwich. The sponsored runners, who covered either 5 or 10 kilometres, raised funds for hundreds of different charities. The Association also encouraged its members to support other picnics around the UK in aid of charity during British Sandwich Week (May 13-19).
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250TH ANNIVERSARY
It all started with a Beef… THIS month (May) sees the birthday of one of Britain’s most iconic foods – the sandwich. It was 250 years ago, that the 4th Earl of Sandwich – an inveterate gambler - called for his manservant to bring him ‘some cuts of beef’ between two slices of bread so that he could eat while carrying on playing cards. Soon others were following his example and so the sandwich was
born. Although it is unlikely the Earl had any idea that his creation would become such a major part of the British diet, he clearly recognised something of its potential as he wrote in his will that his greatest legacy to the country was the creation of the sandwich. Today, we consume over 11 billion sandwiches each year in the UK, half of which are eaten outside the home, and the commercial sandwich industry alone provides employment for over 330,000 people and has a turnover in excess of £6 billion. Furthermore, sandwiches are becoming increasingly international with sales booming across the world, from America to Japan. Even the French, so long critical of British cuisine, are buying ever more sandwiches. To celebrate the Earl’s great invention, the British
Rare Roast Beef & Wasabi Ingredients Rare roast beef, Wasabi mayonnaise, Ginger, Pepper dews, Rocket, Crusty Baguette Make up Bake baguette, Mix Mayo, ginger & Wasabi paste and spread along the baguette, place in the rare Roast Beef, and finally place the Pepper dews & Rocket in the bottom of the baguette for good visual. Throughout the month, sandwich makers across the UK will be featuring their own versions of the beef sandwich and celebrating one of the culinary greats of British cuisine. Sandwich Association has naturally turned back the clock to focus on the beef sandwich as its Sandwich of the Month for May. The feature sandwich was created by Neil Cooksey for
sandwich manufacturer Freshway Foods in Wolverhampton as an entry into the British Sandwich Association’s annual Sandwich Designer of the Year competition.
BSA NEWS
BSA AGM and Luncheon The Annual General Meeting of the Association will take place at the Waterloo Brasserie, opposite Waterloo Station, on Thursday 7th June and will be followed by the annual members’ luncheon. A booking form for both is now available on the Association’s website at www.sandwich.org.uk or from jim@sandwich.org.uk The speaker at this year’s event will be from Technomatic who will be reporting on a new sandwich industry report they are producing.
Foodservice Industry Guide The consultation on a new guide to sandwich making in the foodservice sector is completed and final amendments are being made by the Association prior to handing the completed document to the Food
Standards Agency. The new guide is expected to be published by the Stationery Office this summer. For the latest information from the Association see www.sandwich.org.uk
Next Technical Group Meeting
Additional Technical Group Meeting at Campden
The Association’s Technical Group will next meet at Solarsoft’s offices in Basingstoke on Wednesday, 13th June. Details of speakers and the agenda will be available on the Association’s website shortly. This meeting is open to all members.
The Association has added an extra Technical Group meeting to its schedule for 2012. The additional meeting will take the form of a briefing session at Campden BRI and will take place on Thursday November 8. A full programme will be distributed nearer the time.
www.sandwich.org.uk May 2012 21
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SANDWICH DESIGNER OF THE YEAR
SANDWICH DESIGNER
OF THE YEAR
Regional Heat Winners 2012
Creating new sandwich recipes is vital to the future of the sandwich industry and The British Sandwich Designer of the Year Award aims to recognise the major contribution made by those involved. A series of four regional heats in Glasgow, Manchester, London and Cheltenham has now produced winners in each of the five categories – a full report is shown here. The lucky few and the best runners-up next attend the final in London, when we will be inviting panels of expert judges to assess the creative and commercial skills of those who enter with the aim of finding the very best sandwich creator in the UK. The Final will be held at the Lancaster London Hotel, London on Thursday 17th May 2012– the same day that the Sammies (The British Sandwich Industry Awards) are held
LONDON HEAT The South East heat took place at Bel UK, London Road, Sevenoaks, Kent on March 12th
Bel UK Leerdammer Mature Cheese Category
Goddess Tuna Category Joint Winner
Winner
Frank Boltman,Sandwich Consultant, London Tuna and Horseradish Mayo seeded Granary bap
Steven Brewer, Compass Spicy Merguez sausage and Leerdammer in olive bread
Frank Boltman is congratulated, on behalf of Goddess Tuna, by Pam Sainsbury, Event Manager, BSA
Steven Brewer is congratulated by Tony Burton, from Bel UK
Clearwater Prawn Category
Goddess Tuna Category
Winner
Joint Winner
Michelle Plant,Melton Foods
Holly Blackburn, Greencore Smokin’ Tuna Wrap
Thai Prawn Chilli Wrap Michelle Plant is congratulated by Phil Norris, from Clearwater
22 May 2012 SANDWICH & SNACK NEWS
Holly Blackburn is congratulated, on behalf of Goddess Tuna, by Pam Sainsbury, Event Manager, BSA
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SANDWICH DESIGNER OF THE YEAR Kanzi® Apple Category Winner
English Provender Company Caramelised Red Onion Chutney Category
Peter Puntrello, SubXpress, Peterborough French Brie with Kanzi apple and cranberry relish
Claire Whitfield,Greencore Pickled beef with caramelised onions
Peter Puntrello is congratulated by James Simpson, Adrian Scripps Ltd, distributor for Kanzi® apples
Claire Whitfield is congratulated by Juliette Silverthorne, from English Provender Company
Winner
CHELTENHAM HEAT The South West heat took place at Gloucestershire College, Cheltenham on Wednesday March 14th
Bel UK Leerdammer Mature Cheese Category
Bel UK Leerdammer Mature Cheese Category
Joint Winner
Joint Winner
Neil McCulloch, from Solway Foods Leerdammer, Leek and Asparagus Wrap
Kayleigh Kirk, from Solway Foods The Ultimate Steak Sandwich Kayleigh Kirk is congratulated by Camilla Deane, from Bel UK
Neil McCulloch is congratulated by Camilla Deane, from Bel UK
Clearwater Prawn Category
Clearwater Prawn Category
Joint Winner
Joint Winner
Gal Almoznino, Caffe Gusto, Bristol Som Som
Rachel Price-Whittle, the Yew Tree Café Lemongrass prawn and griddled spring vegetable flatbread
Gal Almoznino is congratulated by Phil Norris from Clearwater (pic2833)
Goddess Tuna Category
Rachel Price-Whittle is congratulated by Phil Norris from Clearwater
Goddess Tuna Category Joint Winner
Joint Winner
Sue Price-Whittle,the Yew Tree Café Goddess Tuna Chiang Mai
Lee Williamson, from Greencore Goddess Tuna Nicoise SW
Sue Price-Whittle, is congratulated on behalf of Goddess Tuna, by Pam Sainsbury, BSA Event Manager
Lee Williamson, is congratulated, on behalf of Goddess Tuna, by Pam Sainsbury, BSA Event Manager
www.sandwich.org.uk May 2012 23
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SANDWICH DESIGNER OF THE YEAR Kanzi® Apple Category
Kanzi® Apple Category
Joint Winner
Joint Winner
Richard Henderson, Foodservice Centre Butter Brioche, Sliced Apple, Raspberry and Italian Mascarpone Toastie
Linda Appel,The Sandwich Factory Duck Confit and Caramelised Kanzi Apples in Port Wine Wrap
Richard Henderson is congratulated by Ummer Magudia, representing Kanzi® Apples
English Provender Company Caramelised Red Onion Chutney Category
Linda Appel is congratulated by Ummer Magudia, representing Kanzi® Apples
English Provender Company Caramelised Red Onion Chutney Category
Joint Winner
Joint Winner
Neil McCulloch, Solway Foods Smoked Caramelised Onions, Brie, Bacon and Fig Bruschettas
Ben Curtis, Bradgate Bakery ‘Stars and Stripes’ Ben Curtis is congratulated by Sarah Speidel, from English Provender Company
Neil McCulloch is congratulated by Catherine Cotterell, from English Provender Company
GLASGOW The Scotland heat was held at New Concept, Glasgow on March 6th 2012
Bel UK Leerdammer Mature Cheese Category
Clearwater Prawn Category
Winner
Winner
Iwan Sasaki, from Cherry & Heather Fine Foods Ltd, Glasgow Rosario chorizo, butternut squash and Leerdammer
Ken O’Doherty, PJ’s Foods Prawn and Chilli Lemonade Marmalade
Iwan Sasaki, is congratulated by Camilla Deane, from Bel UK
Ken O’Doherty is congratulated, on behalf of Clearwater, by Pam Sainsbury, BSA Event Manager
Goddess Tuna Category
Goddess Tuna Category Winner
Winner
Jordan Dooey, Delixpress The OTS
Tony Macera,Tony @ Teri’s Place Tuna, Mozzarella and Flambe Broccoli Ciabatta
Jordan Dooey is congratulated, on behalf of Goddess Tuna, by Pam Sainsbury, Event Manager, BSA
24 May 2012 SANDWICH & SNACK NEWS
Tony Macera is congratulated, on behalf of Goddess Tuna, by Pam Sainsbury, Event Manager, BSA
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SANDWICH DESIGNER OF THE YEAR Kanzi® Apple Category
English Provender Company Caramelised Red Onion Chutney Category Winner
Winner Esther Anderson,eat@e’s Smoked Apple
Jeanette Lindsay, Pepper Alley Ltd The Ultimate Breakfast Hash Baguette
Esther Anderson is congratulated by Ummer Magudia, representing Kanzi® Apples
Jeanette Lindsay is congratulated, on behalf of English Provender Company, by BSA Event Manager, Pam Sainsbury
MANCHESTER The Northern heat took place at Tameside College, Ashton-under-Lyne on March 5th
Bel UK Leerdammer Mature Cheese Category
Clearwater Prawn Category Joint Winner
Winner Alice Fletcher, Greencore Maple Turkey Club
Lee Hurcomb, Freshway Chilled Foods Citrus Prawn
Camilla Deane from sponsors Bel UK congratulates winner Alice Fletcher from Greencore
Lukas Webb, from Clearwater, is pictured with joint winner James Stoddart from On a Roll Sandwich Ltd
Clearwater Prawn Category Joint Winner James Stoddart, On A Roll Sandwich Ltd Taste of the Orient Prawn Wrap Lukas Webb with joint winner Lee Hurcomb from Freshway Chilled Foods
Kanzi® Apple Category Winner Felicity Spencer, Freshway Chilled Foods Breakfast Muesli Sandwich Ummer Magudia, from ArborCreative (representing Kanzi® apples), congratulating Felicity Spencer from Freshway Chilled Foods
Goddess Tuna Category Winner Winner: Kim Laing, Greencore Spiced Sesame Tuna Su-Wrap (sushi wrap) Kim Laing, from Greencore, is congratulated, on behalf of Goddess Tuna, by Pam Sainsbury, Event Manager, BSA
English Provender Company Caramelised Red Onion Chutney Category Winner Kelly Merry, Greencore Sweet, Blue, Beef Baguette Catharine Cotterell (left) from sponsors English Provender Company with winner Kelly Merry from Greencore
www.sandwich.org.uk May 2012 25
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AWARDS 2012
®
Shortlist The British Sandwich Industry Award Sponsored by: Ginsters There is no short list published for this award
The BSA Sandwich Manufacturer of the Year Award Sponsored by: TMI Foods All BSA accredited manufacturers are considered for this award. There is no short list published for this award
UK), George Best Belfast City Airport O’Brien’s, George BestBelfast City Airport Upper Crust Camden Food Company Wild Bean Café Greggs, Newcastle Airport Marks and Spencer Simply Food
Workplace Sandwich Provider of the Year Award Sponsored by: Raynor Foods/CJ’s Specialist Vehicles Short list: Compass Group – Origin Foods Sandwich re-launch Sodexo Delifresh Peter’s Bakery Talkington Bates Wilsons (Crossgates) Ltd
En-Route Sandwich Retailer of the Year Award Sponsored by: Sandwich & Snack News Magazine) Short list: Harvest Market (Autogrill
Independent Sandwich Bar of the Year Award Sponsored by: Norseland
26 May 2012 SANDWICH & SNACK NEWS
Short list: SubXpress, Serpentine Green Shopping Centre, Peterborough The Cheshire Sandwich Company, Godstall Lane, Chester Taste UK, High Street, Cardiff Pardoe & Wood, Holborn, London Nuvo, Cannon Street, London Reynolds, Eastcastle Street, London Spianata, 7 More London Place, London
Sandwich Bar Chain of the Year Award Sponsored by: Fridays Short list: The Streat Pret Subway Greggs O’Briens
Coffee |Bar Sandwich Retailer of the Year Award Sponsored by: Solway Foods This award is split into two categories – Chain and Individual Outlets Short list – Chain: Caffe Nero Costa Esquires Café Pausa Boston Tea Party Short list – Individual Outlet Kaffeine, Great Titchfield Street, London Yew Tree Café, Wootton Wawen, Warks Estro Café at Debenhams, Newbury M & S Tasting Café, Stratford City Development, London Café Paradiso, Shad Thames, London Greggs Moment, Newcastle
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SAMMIES SHORTLIST
Bakery Sandwich Retailer of the Year Award Sponsored by: Sandwich & Snack News Magazine Short list: Greggs Martins Greenhalghs Cooplands Paul
The Sandwich Marketing Award Sponsored by: Vion Short list: SSP UK Upper Crust Baguette and Coffee Offer campaign Compass Group Merry Christmas campaign Sodexo Delifresh campaign Greggs ‘The Deal of the Summer 2011’ Co-operative – Mencap Christmas and Customer Sandwich Design campaign Waitrose ‘Good to Go’ campaign Marks and Spencer – Shelter Christmas 2011/Meal Deal/Core Upgrade Tesco – British Classics Strawberries and Cream Foo-go – ‘Stroke of Genius’ Rebrand Food Partners – Urban Eat campaign Pret – 25 Years campaign
Waitrose – Love Life Sweet and Sour Chicken Egg Pancake Marks and Spencer – Ultimate Chicken, Mango and Sweet Chilli Sandwich Martins – Mexican Chicken on Country Grain Tesco – Finest King Prawn and Poached Salmon Sandwich Ginsters – Special Edition Cranberry, Wensleydale and Bacon
New Sandwich Product of the Year Award Sponsored by: Marks and Spencer This award is split into two categories – Product and Ingredient Short list - Ingredient: TMI Foods – British sweetcured streaky cooked bacon Leathams – LaFresca Avocado halves Brakes – Hot Mustard Rarebit Topper Beacon Foods – Beetroot, Mint and Pomegranate Relish GF Foods – Feel Free White Baguette
Sandwich Convenience Retailer of the Year Award Sponsored by: Sandwich & Snack News magazine Short list: Wilkinson Tesco Express The Co-operative W H Smith
Melton Foods – Rice Paper Wrap re-hydrating and Cos lettuce wrap project – Cheekee Wong, Melton Foods Raynor Foods – Closed loop recycling system and butter spray machine – Tom Hollands, Raynor Foods Food Partners – Management of Technical Improvement – Monica Hill and Wesley Jenkins, Food Partners
The BSA Technical Excellence Award Sponsored by: Resource Data Management
Greencore – Solid Vein Cos project – Chris Roddis, Greencore, Simon Hendry, Hazeldene, Joe Pilade, Valefresco and Gerard van der Hut, Rijkzwaan
Short list: Marks and Spencer – Simply Fuller Longer – Sammy Iwasawa and Charles Cooper-Hall (Greencore)
Byotrol – Controlling Listeria High Risk Production Environments – Gary Hilton, Byotrol Technology Ltd
Short list – Product Tri-Star – Artisan Range Packaging Colpac – ST17 Sandwich Pack Toasty Products – MKII Toasty Auto Grill Butterware – Online Ordering Software for Sandwich Shops Jiffy Trucks – Estilo sandwich delivery truck
New Sandwich of the Year Award Sponsored by: lunch! Short list: On A Roll Sandwich Co. Ltd – The Mini Pret – Chicken Caesar and Bacon on Artisan Baguette The Co-operative – Chicken Jalfrezi Flatbread
Sandwich Multiple Retailer of the Year Award Sponsored by: Buckingham Foods All multiples are considered for this award. No short list published for this award.
www.sandwich.org.uk May 2012 27
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PROFILE
Rachel’s of Windsor five-star class
With so much competition everywhere, new sandwich bars need a USP to succeed. One way to get a real edge is by introducing bake-off. It’s just what Rachel’s of Windsor did, and they’re now reckoned to be one of the best operations in the town. Simon Ambrose paid a call ...
V
isiting different sandwich bars around the country as I do, I’m always amazed that more businesses don’t opt for bake-off. The advantages are manifold: you have that wonderful fresh bread smell lingering around the premises, you can avoid waste by just taking what you need in the way of frozen dough from the freezer, and, best of all, you’re offering customers a fresh, warm product, which is always enthusiastically received. So, it was with a sense of meeting a like-minded soul that I sat down for a chat with Graeme Matthews, who with wife Ruth and daughter Rachel, owns the successful sandwich bar Rachel’s of Windsor. The shop’s offer of freshly baked baguettes with a wonderful range of fillings made on the premises, is a key reason why customers choose to queue out of the door most lunchtimes, and with five freezers full of Delice de France frozen dough, there’s always enough for any eventuality. It’s been a remarkable transformation for the premises, which would certainly fall under the category of ‘secondary location,’ being a narrow passage off one of the town’s main streets. It was a failed sandwich business previously, empty for just under a year before they took it over. Experts reckon it takes around three years for a business to start to turn a
28 May 2012 SANDWICH & SNACK NEWS
profit. Unusually, and certainly something of an inspiration for new and inexperienced sandwich bar owners, the trio got the formula pretty well spot on right from the start, and have been doing well almost from the word go. Even the menu has been largely unchanged, without the wholesale tweaking that normally comes about as a result of customer demand. “I think we’ve been lucky. The business isn’t a goldmine, but it’s pleasant to work in if you like working with the public, My wife’s mantra is ‘If you like it tell your friends, if you don’t please tell us’,” says Graeme Matthews. “I think we did the right research, had the right USP with a totally fresh product, and we picked the right town.” So how did it all start for the trio, none of whom have any experience in the food sector, other than the fact that Ruth is the daughter of a “marvellous grocer and baker from Derbyshire.” “We wanted to do something that would involve all three of us, so it seemed liked a good idea to open a sandwich bar, and we felt we could make a go of it. “We did a fair amount of research on the premises, mostly from the site opposite, watching the footfall and felt reassured that it would work.” Taking over the empty premises which had been closed for about a
year, they immediately faced the task of re-wiring and re-plumbing the place. A key decision had to be taken initially on whether to have a mix of pre-made and made-in-front-of-the customer baguettes, or just go for the totally fresh option. They were advised by a consultant that they would never be able to keep customer queues to a reasonable level by taking the latter option. The small, narrow site with only one door serving as entry and exit, also imposed limitations. In the event, they followed their own instincts and opted for the madein-front-of-the-customer option, that has proved to be the right one. The predicted problem of queue length, has been kept to a minimum with an
e
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PROFILE Having decided on the modus operandi they got to work. Interestingly, while they were scraping the original shop window transfers off – it had originally been a sandwich bar called Jaspers 20 years ago – the Jaspers husband and wife just happened to be passing by and introduced themselves! It turned out to be a good omen. Customers quickly took to the venture, and in spite of the fact that they have never advertised, trade has built up steadily since, in spite of the recession. “Our customers really seem to appreciate the fresh-baked product, as well as the fact that all the fillings and soups are home-made,” added Graeme.
efficient and well-honed staff-assembly system, and dedicated cash till handler – usually Graeme – which also suits their high hygiene standards. “Cash is filthy, dirty stuff,” as he rightly says.
Staff training has been vital to the success of the operation and unusually, the majority of staff are still there - one full time lady, Jackie, and three part-time ladies. Graeme values
Tel: 01992 641641 email: sales@martinmathew.co.uk www.martinmathew.co.uk
all of them for their individual skills. “We are kind and generous to our staff, but there have been occasional cross words from time to time, because maintaining high levels for everything is essential. We are very lucky with our staff, their loyalty and hard work are a big part of the success of the business. As one customer commented: ‘What a well oiled machine’. What you are dealing with every day is a jigsaw; everything has to fit together. “Jackie makes most of our sandwich fillings every morning but if she is off or on holiday, Lorna who has been with us since the beginning, takes over. We do various chicken fillings such as chicken, bacon and spring onion, which is very popular; honey mustard chicken; coronation chicken. We do a special baguette every day, which if I have the time I put on Facebook, such as Piri Piri Chicken. People are sometimes worried that our special might be too hot so we encourage them to have a sample.” The specials also include lines such as Chicken in a Malaysian Rendang Sauce; Chicken in a West Indian Hot Pepper Sauce; Ardennes Pate with Caramelised Red Onion Chutney; Salami, Port Salut cheese and Tomato and Chilli Chutney; or Chorizo Sausage with Jarlsberg Cheese and Tomato Chilli Chutney. From October to the end of March customers can have fresh soup, also made fresh on the premises, and always vegetarian. This includes lines such as Curried Vegetable, Creamy Vegetable, Parsnip and Apple or French Onion with a Cheese Crouton – nothing out of a tin, all fresh made on the premises. Baked potatoes are very popular, in a variety of sizes to suit customer
We offer an extensive range of premium quality ingredients for the Sandwich & Snack market.
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PROFILE
needs, with the option of either butter or Flora, and a variety of fillings. Making everything yourself adds up to a heck of a lot of work, and isn’t always cost effective for all sandwich bars, but the high quality of the product and the freshness at Rachel’s is a key selling point. “I got a call from a company recently saying we can make your sandwich mixes, but I thought no, we want to carry on making our own, because it’s one of our key attractions.” So, do they exercise portion control, as so many advise, in the interests of achieving a set margin? “Well, we do try to do portion control and have tried several different serving spoons but sometimes spoons have a mind of their own! You play to the
30 May 2012 SANDWICH & SNACK NEWS
crowd the best you can – some men ask for large potatoes, women often prefer smaller ones. In general, our customers like our generous portions. Lettuce, baby leaf, rocket, tomatoes, peppers, cucumbers etc – any three items of choice are included in the price. When we started we didn’t restrict the complementary salad items but found that a few people were abusing our generosity, so we were forced to restrict the free salad offering to any three items. “We recently got asked by a big hotel if we could provide them with 100 sandwiches a day at a very low price. We bought some cheap premade sandwiches and examined them, and were staggered by the lack of ingredients. We ended up saying that
we couldn’t do it for the price they were asking for – we use top ingredients and there is a price to be paid for it.” A good tip for would-be sandwich bars is to run a loyalty scheme, but do your homework first! Rachel’s started off with a scheme, with customers buying nine items and getting the tenth free. “We have had the same accountant for 20 years –and around three months into the scheme, he was saying you cannot run this, it’s going to ruin you. I thought it was a 10% reduction on the margin, but it was actually an 11% reduction and we had to withdraw it in the end. But it was a good way of building loyalty initially.” Having started the business during the recession, Graeme and co are now looking forward to some better times ahead. There are signs that things are picking up. “People have started to get fed up of making their own sandwiches, but there’s also a backlash against pre-made sandwiches, I think.” Interestingly, he’s a member of the British Sandwich Association’s management committee and has some strong views on general issues affecting the industry, particularly with government initiatives. The Department of Health is keen on introducing new calorie labelling for sandwiches, but it’s a thoroughly impractical proposition for an independent, he says. “I personally think it’s a complete waste of time and not at all practical. How can I say that this sandwich is 250 calories or whatever? “The threat to independents is from politicians. When they see something new happening they want to control it and that’s rather sad. The biggest single thing I have learned from this is that the customer is always right, because if the customer wants it, that’s what we’re here for – what’s the problem? “If you are genuinely interested in controlling standards, and I’m all in favour of standards, I can’t find in my bones why this government will not make mandatory the environmental health system. If you look around Windsor, there are so many food establishments that do not display their star rating. We’re very lucky we’re five star. But why isn’t it mandatory if you’re going to be serious about it?”
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INTERNATIONAL
Street savvy SSP’s new brand developments of MicCasa Burritos and nam-po show the increasing importance of authentic global street food, as well as consumers’ need for something different, says Sarah Jezard, chief commercial officer
W
hen SSP opened pan-Asian streetfood concept nampo! at London Euston in 2011, it was the first of a kind for the food travel operator in the UK. Closely followed by MiCasa Burritos, an authentic Mexican brand which wouldn’t have looked out of place on the streets of Latin America when it opened at London Victoria last month, the brands show a quirky move towards authentic, global street food which is already paying off. SSP owns and operates travel brands including Upper Crust, Millie’s Cookies and Camden Food Co in the UK, along with international brands such as Panos in Belgium, Kamps in Germany and Bonne Journee in France. With units at more than 400 airports and rail stations in 30 countries around the world, SSP is used to catering for different tastes on a local level. But these brand developments are something new for the UK in a travel environment. Jezard says: “As the Food Travel Experts we place a lot
of emphasis on customer insight in our sector and we found some exciting trends towards international flavours in the food travel market. “From exotic hot flatbreads in Camden Food Co to tasty, international baguettes in Upper Crust, we had seen the positive impact of authentic world flavours when introduced within existing brands. “Customers were looking for something different which could transport them away from the station concourse and straight onto the streets of cities around the world. What’s more, we were starting to see huge growth in the demand for authentic street food. “It gave us the justification we needed to develop something entirely new which would bring a genuine flavour of these far-flung countries to the UK market.” Applying all of its expertise of food travel markets, SSP developed two brands - nampo! and MiCasa Burritos which bring the street food concept to life - giving an exotic and creative new twist to food-on-the-move.
32 May 2012 SANDWICH & SNACK NEWS
ASIAN TASTES nam-po! was the first Asian outlet to open in the heart of Euston station, bringing with it a distinct and refreshing dining experience. It serves an accessible range of on-the-go authentic meals, snacks and drinks, all inspired by the healthy and tasty cuisine of South East Asia. nam-po! places its emphasis firmly on fresh ingredients with hot meals served in authentic noodle cartons and easy-to-use pinch chopsticks so that they can be enjoyed quickly and on the move. Jezard comments: “It combines the distinctive fusion flavours of Thai,
Malay, Chinese, Japanese, Vietnamese and Singaporean street food with healthier options such as stir fries, noodles, soups and a range of sides including spring rolls and skewers. “The brand was developed in response to growing trends towards ethnic cuisine, healthy options and new, adventurous flavours and formats – in fact, healthy eating and South Asian food are listed as two of the top three cuisine types forecast to grow in the UK in the next three to five years1. “Signature dishes include Chicken Tom Yum Noodle Soup, Thai Chicken Soup, Beef Rendang, Thai Red and
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INTERNATIONAL fusion ‘street food’. As with all of our brands we are offering simplicity, quality and value combined with speed of delivery, supported by SSP’s extensive experience operating in travel locations worldwide. “We understand the specific demands of food travel customers and we have taken steps to meet these demands – from holding hot products which maximise visual impact and make purchasing choices easier, to convenient packaging options for food-on-the-move. “nam-po! makes Asian street food more accessible and enjoyable for our customers, from freshly made drinks to authentic dishes across the menu. It provides a sense of theatre and bring excitement and variety to travelling mealtimes.”
Green Curries, and Sweet & Sour Chicken –all genuine, authentic dishes. For vegetarians there is also a wide choice such as Sweet Potato, Chickpea and Spinach Curry and Vegetable Noodle Soup. All main courses are priced under £5 and these hot dishes sit alongside a wide selection of salads, wraps, sides and sushi including Spicy Crayfish Noodle Salad, Indonesian Chicken or Vegetable Crackers and a Sticky Peking Plum Duck Wrap. “This was developed as a brand which will stand out in any urban location and provide a positive choice of fast, fresh and healthy Asian
FIESTA OF FLAVOURS Hot on the heels of nam-po!, MiCasa Burritos provides a quirky insight into Mexican street food for foodies who are looking for something new at any time of the day offering a range of fillings in burritos, on nachos or with a salad, alongside authentic Mexican drinks and snacks. Customers can choose from a burrito with coriander lime rice and refried beans, nacho corn chips with refried beans or a romaine lettuce salad – with a choice of chicken, beef, pork or chargrilled vegetable fillings. Guacamole, sour cream and a choice of three salsas is included as standard, or can be left out if preferred for full flexibility. Strong breakfast demand in travel locations is also satisfied with a full breakfast offer including bacon and egg burritos and fruit pots with ginger and lime, while authentic drink options include jarittos fruit soft drinks, Mexican beers and hot drinks made with Mexican cocoa and coffee beans.
Jezard adds: “Much like nam-po!, MiCasa Burritos, which opened last month, offers something completely new to the travel market with a fiesta of flavours destined to appeal to the ever growing band of Mexican food fans. “Selling credible, authentic Mexican food and drink in a trend-setting street food concept, it will appeal not just to those in the know, but also those who are looking for something new. Mexican food is clearly a growing trend and you only have to look at the number of burrito bars that are springing up in cities across the UK to get a sense of its popularity. “We are looking to give mealtime adventurers a
genuine taste of Mexico and offer a real insight into the modern take on food-to-go. MiCasa Burritos is right on the crest of the street food wave; interesting, creative and home grown with the solid foundations of authentic Mexican recipes. “We’re confident it will appeal to the modern market and there are plans to roll-out the concept further in 2012 once we have absorbed feedback and response rates.” SSP UK operates over 610 retail and catering outlets including restaurants, pubs, bars and coffee shops at 20 airports and 115 rail stations throughout UK and Ireland. It portfolio of international, national, local, speciality and new breakthrough food and beverage brands includes its own national and international brands. Among these are Caffe Ritazza, Burger King, M&S Simply Food, Bonne Journee, Caviar House & Prunier, Pizza Hut, Upper Crust and Le Train Bleu. SSP has operations in airports, stations, retail parks and conference centres across the world.
www.sandwich.org.uk May 2012 33
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TECHNOLOGY
Marketing for
lunch-to-go businesses Modern marketing tools such as Facebook, Twitter and Foursquare are ignored at your peril. Butterware’s Louise Simpson explains how even smaller companies can keep up with the new marketing technology
K
eeping up with modern technology and learning how best to market your business in the face of competition is a tough challenge for any business. Small ventures in particular can find it hard to juggle marketing with the daily demands of running their business. But help is available if you know where to look, and often it’s simply a case of learning a few new tricks and tools. There is no magic solution, but there are ways you can help yourself and not all of them have to cost the earth. Fundamentally, marketing is about understanding your customers, knowing what sort of products and services they want, and finding the best ways to tell them about it. Nowadays there’s a lot of talk about online marketing and social media. While these are useful tools, you should always try to integrate your offline and online marketing messages. Here are a few simple things to try in order to kick start your marketing, and grow your business! Website In a digital age, having a website should be your first step, and it doesn’t have to be complicated or expensive. Make sure you include your
‘There is no magic solution, but there are ways you can help yourself and not all of them have to cost the earth’ menu and information about what you offer. Online ordering can be advantageous and is possible through companies such as Butterware. Make sure you include your contact details, location and a map (for example, using Google maps), so people and search engines
34 May 2012 SANDWICH & SNACK NEWS
can find you. Photos are also very useful, but try to get your own done rather than rely on stock imagery if possible. Facebook Facebook isn’t just for individuals; it can also be used as an effective marketing tool
for businesses. To get started, you’ll need to create a business page. This is different to a personal page and I often see companies who’ve made this mistake. To create a business page, either go to the login screen and underneath the main sign-in section you’ll see a link to create a business page, or if you already have an account and are signed in, scroll to the bottom and you’ll see the ‘create a page’ link, and you can select ‘local business or venue’ from there. Once you’ve created your basic page, add as much information as you can – links to your website, photos of your shop front, menu and products – all this will help to show people what your business is about. Be sure to include your contact details and address, then start asking friends and family to ‘like’ your business. Once you’re set up you should check it regularly for comments and you can post daily specials or offers to keep it fresh. Twitter If you haven’t heard of Twitter, you must have been on another planet for the last few years! Twitter is a microblogging service that allows users to post comments (limited to 140 characters), links and photos, called
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telling their friends and contacts where they are and helping to raise the profile of your business. By repeatedly checking in to the same venue, the consumer can gain points and you can use this to reward their loyalty. You can register your business for free at https://foursquare .com/ business/merchants. ‘tweets’. It’s commonly used from computers and smartphones so people often update it when they’re out and about. Twitter users can ‘follow’ friends, celebrities and companies they are interested in to find out what they’re tweeting about. Setting up your company on Twitter is free and easy. You’ll need to create an account at www.twitter.com <http://www.twitter.com/> , fill in a short description about your company and start tweeting! If you feel a little daunted by this at first, try searching for other companies similar to yours to find out what they’re doing, or ‘follow’ customers or industry bodies (@lovesarnies is the consumer brand of the British Sandwich Association). You can use Twitter to
follow and interact with customers, and promote your daily specials or offers and deals (i.e. free lunch for the 100th follower!). You can also link your Twitter account to your Facebook page – so you only have to update once and it’s posted in both places. Remember, Twitter works best as a two-way communication tool. Make sure you follow others and reply – interact and have conversations, don’t just post your own updates. Foursquare Foursquare is a locationbased mobile application. Consumers use it via their smartphones and it allows them to ‘check-in’ to places – such as your shop. They can link their Foursquare account to Facebook and Twitter –
Posters and flyers Once you’ve got all your online tools set up and working well, don’t forget to promote them offline too. This can include getting some posters and flyers printed and putting them up in your shop, handing them out on the local high street or
delivering them to local businesses. You should highlight your services and menu, promote deals and tell people how they can place orders. Your web address should be printed on your shop front, delivery vans and any packaging – such as coffee cups, napkins and bags. You could also look at advertising in local magazines or newspapers. Louise is a marketing and communications professional with over ten years’ experience working across a range of industries. She is also part of the Butterware team, looking after their marketing and customer relations.
Butterwar
ordered online
Online ordering software for sandwich shops and other lunch businesses... ...expand your business through online sales
printed in shop
www.butterware.co.uk
collection or delivery
or call
01242 807487
www.sandwich.org.uk May 2012 35
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FOCUS
Nostalga is what it used to be Waitrose’s new Summer sandwich range is the latest in a spate of retro launches, tapping both patriotic fervour and a return to simplicity to combat the uncertainties of the recession
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aitrose has become the latest in a long line of retailers to tap into consumer demand for retro products with a new range of sandwiches and snacks due this summer. Featuring packaging decorated with bunting and flags, the range includes such retro treats as British Corned Beef and Tangy Pickle; Oak Smoked Cheddar and Apple; Scottish Smoked Salmon and Egg and British Roast Chicken, Ham Hock and Creamy Leeks, as well as Coronation Chicken. It’s obviously timed to capture the mood of the
Jubilee and the Olympics, with nationalistic fervour at a premium. But it’s also undoubtedly tapping into a retro mood that’s been a big new product driver over the last few years, and that’s generated by darker forces at work – the continuing atmosphere of austerity and economic uncertainty generated by the recession. Value for money and the need to generate volume, of course, has been at the heart of it. The sandwiches have been cheap for consumers to buy and, presumably, relatively inexpensive for manufacturers to develop and make.
But psychologically, there have been also compelling reasons for retro. Against such a bleak economic background, simplicity and more than a hint of nostalgia in a sandwich works wonders. When times get tough we tend to look back at old certainties, and food with all its evocative capabilities, is a real starting place for anyone looking for reassurance. Put succinctly, in the throes of recession, we all feel like we have skinned our knees and want mum to put it right. It was M&S – who else that started it all off with a brave move into retro back in February 2009, when they launched a 75p jam sandwich - simply bread, butter and strawberry jam and caused a sensation in the marketplace. M&S’s Katy Patino said at the time: “It really is the ultimate comfort food at an unbeatable price. Plus it’s the only place on the high street where you can get a jam sandwich. For those who haven’t eaten one for years,
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FOCUS Automatic heat sealing machines Designed and built by
one bite takes you straight back to your childhood.” Retrospectively you have to hand it to the company – they hit the zeitgeist right in the middle and also benefited from the oodles of publicity that followed. Other sandwiches in M&S’s “British classics” range – included ham and salad cream, coronation chicken and corned beef and pickle. Other retailers weren’t slow in coming forward. Later that year, Tesco launched a fish finger sandwich, complete with lettuce and ketchup. The retailer said that the launch was a "credit crunch driven boom for English comfort food". Tesco product developer Laura Fagan, commented: "Nothing makes us feel better in difficult times than familiar comfort food that
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SL1800 A modular automatic inline conveyor heat sealing machine, capable of sealing a wide range of film or card lids to plastic, cardboard and foil containers. With its modular design and the ability to run in conjunction with auxiliary equipment such as denesters, formers, multi - head weighers and labelers, the SL1800 is the benchmark for inline heat sealing equipment. MPE have recently launched their new web site which shows in detail the full range of board and tray sealers available. For more information Visit us at www.mpe-uk.com
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www.sandwich.org.uk May 2012 37
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FOCUS puts a smile on our faces and reminds us of happier days. "The fish finger sandwich is a British classic that we think will appeal to a wide audience - from people wanting a nutritious snack to those who fondly remember snacking on them when they were youngsters or students." The Fish Finger and Ketchup Sandwich, as it was officially called, featured cod fish fingers, sandwiched between two slices of white bread, ketchup and leaves of Apollo lettuce. Tapping the zeitgeist is what is was all about , but it’s undoubtedly a difficult balance to get right. ASDA may have gone a little too far with its retro ‘old school’ Limited Edition sandwich launch, which came a year later, with a range including a jam sandwich, fish finger sandwich and a ‘posh’ corned beef and pickle sandwich. So far, so good, but the range also contentiously included the ‘crispwich’, four slices of buttered white bread and a small packet of ready salted crisps, which instantly came under fire for being unhealthy from all sides. Each crispwich contained 313 calories and nine grams of fat. The supermarket, however, defended the sarnie. An Asda spokeswoman said: “It is a fun product. It is a trial sandwich, which we came up with after customers wanted more unusual flavours.” The chain urged shoppers to relive ‘those heady days when the ultimate culinary treat was coming home from school and tucking into a tasty crisp sandwich’. With the austerity
mood probably reaching its peak, as people started to realize that the recession was likely to be with us for some time, SSP launched the biggest ‘homage’ to retro to date – a new format train station offer firmly pitched in the camp, called Bread Box - a no-nonsense’ food offer’ with a nice cup of tea’. In their publicity the company ventured: “The British firmly believe that there’s no problem that can’t be solved by drinking a good cup of tea – and that’s what ssp’s new UKbased brand Bread Box offers.” On the sandwich side there were combinations on square brown or white rolls
38 May 2012 SANDWICH & SNACK NEWS
such as Corn Beef and Pickle, Tuna and Cucumber, and Cheese and Onion savoury. There were also teatime favourite treats such as Eccles cakes, custard tarts, rock cakes and jam doughnuts. Other traditional favourites included an allday breakfast, as well as pork pies and sausage rolls, together with a cup of ‘proper’ tea brewed in a pot for an authentic tea taste. “The look of the new brand, which features solid, bright colours, reflects its simple, no-fuss personality, while clear and easy-tounderstand pricing on menus and other point of sale will highlight that it also offers great value,” said the company. The first Bread Box outlet opened at Manchester station in October, 2010 and other outlets have opened since. “With every other sandwich brand catering for ever-more sophisticated tastes with exotic fillings and continental breads, there is now a huge market for simple, down to earth food that is not being catered for. We’re bringing back corned beef and pickle baps, port pies and rock cakes, all offered at price points that also reflect simplicity, easing the purchasing experience for time pressured travelers,”
added SSP’s CEO. More recently – last Autumn – Greggs launched a new trial coffee bar unit in Newcastle called Greggs Moment, which draws heavily on British nostalgia in design terms. A display cabinet contains 50 coffee pots from 1910-1974 where Original BTC teapot lights have also been hung. Britishness can be found in sofas sprayed with Union Jack flags, flying ducks and traditional wallpaper. Locality has been referenced through photographs of Newcastle applied to lampshades. There’s a series of bowler hats, the Jeeves design of Jeeves and Wooster Jake Phipps-designed lights. A mass conduit of piping with trumpet-ends has been integrated, along with parquet flooring on the walls and ceiling, helping to develop a feel of ‘British eccentricity’. Greggs Chief Executive Ken McMeikan explained: “This is a new concept shop looking at something completely different. This is a one shop trial based on customer research. They said they wanted something that feels very friendly and has got a bit of fun about it. They want to recognise there’s a British feel.” So where do we go from here? There’s clearly no let up in terms of retro food fashion on other fronts with Greg Wallace having just opened up a 70’s style restaurant in London serving Lobster Thermidor and the like. One thing’s for sure: the economic drivers are still there, but it could be that we’re so used to nostalgia that it has now become has an integral part of mainstream culture. Time alone will tell, but it certainly seems that nostalgia is what it used to be.
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RECYCLING
Cracking idea for recycling egg shells New research may mean that egg shells – a big sandwich industry waste product - could be put to good use, rather than ending up in costly landfill
T
he sandwich industry generates enormous amounts of eggs shell waste as a result of the popularity of eggs in a number of sandwiches, as well as egg-based additions such as mayonnaise. The egg shells generated have so far been going into costly landfill. So it comes as good news to hear that scientists and food industry experts are now working on a scheme to turn egg shells into plastics that could be used to manufacture anything from food packaging to construction materials. They also hope to extract material from egg shells that may prove valuable in the pharmaceutical industry. Food and Drink iNet is funding a research project at the University of Leicester to discover innovative ways of using egg shells in a number of different areas to be seen as income generating by egg producers, rather than a financial drain. Scientists in the Department of Chemistry at the University of Leicester, specialising in ‘green chemistry’ and sustainable materials are looking at how to extract glycosaminoglycans, proteins which are found in egg shells. GAGs are used in numerous biomedical applications and could prove useful in the pharmaceutical industry. They are also hoping to
Centre: Just Egg managing director Pankaj Pancholi
identify ways to use the egg shells as fillers which could be used to ‘bulk up’ different grades of plastic, with all sorts of applications from ready meal food trays to shop fittings. The ultimate goal is to use the egg shells in packaging to protect egg products – giving a second lease of life to the egg shell in the very role it was created for …. a true case of recycling. “Egg shell is classified as a waste material by the food industry but is in fact a highly sophisticated composite,” said Food and Drink iNet director Richard Worrall. “The scientists at the University of Leicester have identified a number of uses for egg shell waste and the Food and Drink iNet is very pleased to support a ‘Collaborate to Innovate’ research project to examine egg shell recycling solutions. “This could have potential benefit on many levels, both
40 May 2012 SANDWICH & SNACK NEWS
for food manufacturers and a much wider industry.” The research team led by Professor Andy Abbott, professor of physical chemistry and head of the Chemistry Department at the University of Leicester, is working in conjunction with Philip Chatfield, director of Ashby de la Zouch project management company Integrated Food Projects. The project plans to involve a number of small and medium-sized egg-related companies in the East Midlands region. Leicester hard-boiled egg and mayonnaise manufacturer Just Egg uses around 1.3 million eggs every week, creating around 10 tonnes of egg shells. Currently the firm spends approximately £30,000 a year sending about 480 tonnes of shells to landfill for disposal. Managing director Pankaj Pancholi said the research
could bring big benefits to the food and drink sector. “If I wasn’t spending the £30,000 a year on landfill costs I could employ another worker or two part-time workers, or invest that money in R&D and innovation,” he said. “It would be great if the egg shells could ultimately be recycled to be used in the plastic packaging that we use for egg products, like our new hard boiled eggs in packs. This is a really exciting project.” Part-funded by the European Regional Development Fund (ERDF), the Food and Drink iNet has awarded almost £20,000 towards the project under its Collaborate to Innovate programme, which will include the sharing of the results with food manufacturers across the East Midlands and beyond. The iNet-funded project aims to develop and validate the pre-treatment process of the eggshell needed to make it sterile; develop a method for the extraction of glycosaminoglycans from eggshell and analyse the products obtained; develop a post-treatment process to convert the eggshell into a starch-based plastic; test the mechanical properties, including the strength of the new material and make a variety of materials to optimise the eggshell loading and particle size.
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SUPPLIER SPOTLIGHT
Redwood launches a foodservice division HEATHER Mills’ ethical Redwood Wholefood Company is launching a food service division to cater for demand for its vegetarian and vegan products from the ‘out of home’ sector, caterers and food manufacturers. Redwood currently produces more than 50 different animal-free foods under the Vegideli, Cheezly and Cheatin’ brands and is the main supplier of vegan foods to the health food trade. Now the company is making many of its free-from lines available in formats that will specifically allow the ‘out of home’ sector, caterers and food manufacturers to capitalise on what is sees is unmet demand for innovative and convenient meat-free foods. The formats have been designed to meet the needs of hotels, pubs, travel and leisure outlets, in-flight and on-board catering as well as schools, colleges, universities,
hospitals and sports stadiums. The company plans to work with food manufacturers too on the development of new lines such as ready meals and lunchtime snacks. The Redwood range includes awardwinning meat-free sausages and burgers as well as alternatives to bacon, beef, pork and poultry. The company also produces dairy-free ‘cheeses’, including a super melting mozzarella ideal for pizzas, fish free steaks, fish free cakes and fishless fingers, falafel and dairy-free fair-trade flapjacks. Everything is made from natural plantbased ingredients so free from animal products and derivatives as well as cholesterol, artificial colours/preservatives, lactose, hydrogenated fats and GMOs. This makes them suitable not just for vegetarians and vegans, but also for people suffering from lactose or casein intolerance and anyone looking for a healthier and
more ethical lifestyle. Redwood products are also kosher certified and the company itself is halal process certified. “As out of home dining trends continue to grow, we’ve seen a surge in demand for our products, so a foodservice division was the logical next step,” says Lee Rockingham, director at Redwood, the UK’s most ethical vegetarian foods supplier according to The Ethical Company Organisation and The Good Shopping Guide. “We’re already working with food manufacturers to develop own brand ranges for supermarkets and are keen to work with sandwich and pizza manufacturers to create a wider choice of free-from options for vegetarians and vegans,” he said. “As well as driving sales, we’re confident it will attract new customers to the market.”
Evron launches ‘square’ flat bread wrap range Northern Irish company Evron Foods Group, launched a new foodservice ‘square’ flat bread wrap range at Food Expo recently. Easiwrap is a new square bread wrap which offers a number of options, from a traditional sandwich, pizza base, or toastie. There are three varieties to choose from:
regular, wholemeal or a light option, which represents less than 100 calories per serving. Leading Northern Ireland-based food stylist, Karyn Booth, explained: “Easiwrap has a nice firm consistency which makes it more substantial. It’s easy to eat on the run and is a good healthy lunch for adults and a great snack for kids.”
Tasty options - food stylist, Karyn Booth, demonstrates the versatility of the new Easiwrap flanked by Dermot Doran (left) and Dominic Downey (right) of Evron Foods
42 May 2012 SANDWICH & SNACK NEWS
Phat Pasty gets ‘Naked’ THE Phat Pasty Co have launched a ‘Phat Naked’ Pasty range, available from 3663 Food Service Distribution. The surf-themed Phat Pasty Company has found a winning formula, mixing traditional handmade pasties from Cornwall with a fun and funky brand and a range of equipment and concepts now available to operations across the UK. The Phat Wrapped range offers a ‘grab & go’ solution, while the new Phat Naked range (unbaked / frozen and out of the pack) is being added for simple bake off, with a 283g product
available for operators wanting to sell a high quality, hand-crimped, artisan pasty from a hot plate or as main meal option. The Phat Pasty Co pasties include a Traditional Cornish Steak Pasty (recently awarded PGI regional protection status) as well as Phat flavours with a twist – Peppered Steak, Spicy Chicken & Chorizo, Seriously Cheesy and a Curried Vegetable, each with an edible Phat Logo and with a dusting to the pastry to give an intense flavour for the customer. A Phat sausage roll and Phat Sweet apple roll also complement the line up.
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Specialist bakers of traditional quality Bread, Morning Goods and Confectionery products. We are established suppliers to the manufacturing and catering sectors. Bespoke and niche products are our speciality. Please contact the bakery on 01226 382877, email sales@fostersbakery.co.uk or visit our website at www.bake-it.com for more information.
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INGREDIENTS
Fantastic ingredients
Make fantastic sandwiches When it comes to designing sandwiches, Frank Boltman, a former successful sandwich bar owner has been there and got the T-Shirt. A regular competitor in the Sandwich Designer of the Year competition over the years, he's an expert on what ingredients to use, how to use them and where to get them
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et’s begin at the beginning. Before you even start to make a sandwich commercially you need to open your eyes and mind and think about all aspects of the process - don’t look for the easy way. Your place of manufacture should conform to all the health and hygiene standards that prevail. A clean and well run kitchen with fully trained staff will give you the confidence to market your product, with the trust and belief that it is a great product in all respects.
Bread The bread you choose is equally as important as the filling you choose to put inside it. There are hundreds of choices and what you need is a vehicle that's as fresh as can be. It needs to taste great, be good to look at, and robust enough to make the journey from place of manufacture to place of sale, and back to the place of consumption. So it’s freshness that you want, with a quality flavour and taste to go with it. If you are lucky enough to have an artisan baker nearby, look closely at their whole range of breads and rolls and find something that may well be the same in name but has a different look from the rest of what is on the market - the look that says, “This is special, out of the ordinary”. Texture/taste/colour are tools to make your product stand out, and will
44 May 2012 SANDWICH & SNACK NEWS
be a unique selling point that sets you apart from the herd. It will give satisfaction to the customer, as well as build loyalty, repeat sales, and goodwill. Nothing says more for your business, than a happy customer. The finished product may be a traditional Sandwich Loaf or a Bloomer or a Stick, any of which will make a great product. You may decide to make a Roll/Flat Bread/Bap or Knotted Roll. If they are willing to customize the product just for you, ask them to try it with an egg wash and some seeds. This will immediately give you your own unique individual product. Try Sunflower/Pumpkin/ Linseed/Blue Seed/White or Black Sesame, or a combination. Then there is the "Bake Off" method, baking your bread on site from frozen dough, in other words. There are absolutely hundreds of choices of shapes and sizes, from dozens of suppliers, so once again shop around and look at brochures and ask for samples to try out. Find out what’s best for you and your market. Bake Off is a fantastic way to bring a huge variety to your window and all you need is a big enough freezer. If you only have a small chest freezer, get a daily delivery or one every other day. Bake off also offers the major advantage of avoiding waste – you control how much you need to use at the time, which can make the difference between
profit and loss at the end of the day. You can bake and make a little but often, to make sure you bring that lovely freshly baked smell to the premises and that wonderful crisp and fresh taste to your offer. So, drive your supplier crazy to get what you want; he needs the money as much as you!!. Once again, you are looking for size, colour, shape and flavour, so you need to do your homework well. In addition, you also have the opportunity to change your product range at regular intervals, so as there is always something new at your place. Remember that a standard sliced white loaf makes great toast, or can be used with fabulous bacon or sausage or fried egg sandwiches that are served hot. But you will need a better quality white loaf for a fantastic sandwich with a cold filling. Granary is a different thing entirely: it should have texture, flavour and colour, so shop around for good one that has all three. Begin the whole process by making your products using the thinking I have mentioned above and you'll be on your way. Spreads/mayo Let’s look at the choices of butters/spreads/mayo's. We need these to form a barrier and give a hint of flavour without being overbearing to the main ingredient.
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INGREDIENTS The best quality mayonnaise is made from rapeseed oil, whole egg and egg yolk, vinegar/lemon juice and spices. If you are buying a foodservice product check to see what other additives they have added. Buy one that’s stays close to the basic recipe. You will then have the option to use a flavour, that could be for instance, Lemon/Chili/Pepper/Spanish Smoked Paprika/Curry Powder/ Tomato Ketchup/Sweet Chili Sauce or anything that you think goes with the product you’re using.
You can use unsalted butter used at room temperature - there's nothing like it in taste terms. However, it’s obviously not a low calorie option and is expensive, so it makes more sense to go for a good quality vegetarian spread, also used at room temperature, so you can spread it thinly across the whole surface of the bread. Use a spreader that has the flexibility to spread the chosen product
thinly and evenly, so as to form a barrier between the wet product and the dry bread. That will then help to stop the sandwich from becoming soggy. Make sure you buy a good quality mayonnaise with high egg content, as it will make a huge difference to anything you mix it with. It’s the best extender that’s available to a sandwich maker. Don’t buy cheap - it’s a false economy.
Colour I believe that a colour consideration should be next, in order to have a striking bold addition to the bread. These days there is a huge selection of mixed baby leaves, lettuces of all colours, shapes and flavours, not to mention Baby Leaf Spinach, Rocket, Herbs, and Micro Herbs. You may feel adventurous and want to use something like mashed Sweet Potato or roasted mashed Butternut Squash, or even wilted Buttered Spinach or Kale.
www.sandwich.org.uk May 2012 45
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INGREDIENTS If you do decide to use these, make sure they’re chopped, so as not to pull the filling out when it’s eaten. You can also use marinated/ pickled vegetables such as peppers in three colours, artichokes, roasted onions, roasted mushrooms, as well as sun-dried tomatoes/sun blush tomatoes. You can make these or buy them. Price Price plays a huge part in making all of the above choices. However on this subject, a little goes a long way and you only need a little to make a massive difference to the overall appearance and taste. Remember, that the customer will remember the taste, long after they’ve forgotten the price. Filling When it comes to the main filling, there are so many variations that it’s hard to know where to start. Firstly, there will always be sandwiches that are needed as staples in the range, but they can all benefit from a quality makeover. Take a long hard look at your product range, how can you improve the look and the taste that make yours “A cut above the rest”. Chicken will always be the one that sells first so instead of the many sauces you can get, try it with a homemade “Rub”, a blend of dry or fresh herbs and spices rubbed over the chicken, which can then be left to marinate into the meat and either roasted or pan fried, even if you are using the pre-cooked pouch pack breasts. When it comes to cheese there are thousands apart from slicing cheddar: go to your local supermarket and buy a few others, and look for some interesting chutneys and relishes to give it a ‘bespoke’ feel. When it comes to bacon, you can’t beat home-made crispy bacon. Lay streaky bacon on a baking tray and keep it flat - bake it in a oven at 180c until dry and crisp. Don’t drop it in a deep fat fryer, it loses all the flavour. A Roast Chicken Avocado and Bacon Club on Artisan Bread with Good Quality Mayo and Salad will sell out every day. Don’t go overboard with complicated combo’s, keep things simple - just remember it’s quality that counts. You may want to try a “Sandwich of the Week” as a way of introducing new ideas. In a busy city location it’s easier to be
46 May 2012 SANDWICH & SNACK NEWS
Frank Boltman started and ran Thanks for Franks, a Soho sandwich bar for many years, and previously launched a number of other sandwich businesses. He is now an industry consultant. more adventurous with the filling, but you’ll have to be the judge. Every one gets fed up with the same old thing, Meanwhile, work hard to find better quality products at a cheaper price from other suppliers. Go to the cash and carry and see what’s on offer. Don’t rely on the van sales guy, they tend to stick to the same old thing. If there is a Costco nearby check them out. Their variety and quality is impressive, but remember you have to be a member, so take identity and utility bills as proof. If you are buying from suppliers who deliver, look at how you pay and offer to pay C.O.D. for a better a price. Push for it. For fantastic think quality Staying the same is going backward and will eventually kill your business. “ It’s the way we’ve always done it”, will prevent growth. That’s why the supermarkets invented “New and improved”.
You can charge a little more, for a lot more quality. Think outside the box “Think outside the Box”. Make products so you can display them on an attractive platter or wooden cutting board or a serving tray, with an attractive tray liner that will make the products stand out and look special. Bring them out in intervals at your busy times so as to keep to the fourhour rule. If you are using packaging, use something that is out of the norm. Think outside the box and inside the bag, with something like the new Artisan Range of plastic holder and paper bag with a clear film window from Tri-Star Packaging. It’s a great way to bring your quality product to market. On the subject of value, make the best you can and sell it at a margin that allows you to live. But don’t overcharge and don’t be greedy. Just make the minimum, and look for the add-on sales. Quality crisps, quality Cakes, quality drinks and very high quality coffee are all important. Offer loyalty cards and ‘give a ways’ to good customers, don’t forget to smile and always offer a friendly, personal service.
“Drive your supplier crazy to get what you want; he needs the money as much as you!!. Once again, you are looking for size, colour, shape and flavour, so you need to do your homework well.”
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16
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Tel: 01663 732700 / Fax: 01663 732900 Web: www.mpe-uk.com To advertise call Paul Steer on 01291 636342 May 2012 47
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INGREDIENTS
Dealing with a ‘perfect storm’ of rising costs Sandwich businesses have had to adapt their models to deal with the ‘double whammy’ of rising ingredient costs and reduced customer spend throughout the industry. Simon Ambrose looks at how the ‘perfect storm’ has changed the face of the sandwich industry
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rices have risen on a significant number of ingredient areas over the last few years, a real problem for any business when it’s difficult to pass those increases on to customers already watching the pennies. Just a cursory look at a number of product areas reveals the full scale of the increases. The latest hike has been in the egg sector where since January 1 and the introduction of the Welfare of Laying Hens Directive, egg supplies have tightened across the UK and Europe, leading to increases in the price of cage and barn eggs. Now free range egg producers are demanding a significant and immediate increase in the price they receive to maintain supplies in the longterm. According to the National Farmers Union, free range have struggled for 18 months amid a background of rising costs, low egg prices and oversupply in the free range market. NFU poultry board chairman Charles Bourns has now called on the supply chain to recognise the “seismic shift” that
is taking place right now in the egg market and to ensure that the British free range egg industry retains its ability to invest in the future. “Egg producers have responded to both legal requirements and market demand over the years by converting to new enriched cages and free range production, making significant investments in the process,” he added. “Many have borrowed serious amounts of money to invest in new buildings in the run up to the conventional cage ban. Producers have been struggling to meet capital repayments and run profitable businesses. We know the market has been affected by oversupply until recently, but there are very
clear signs it is now on the turn. “Free range producers need to see a significant increase in the price they receive that reflects the cost of production and allows future investment and innovation in businesses in the future. As it stands, the majority are making a loss and this is now unsustainable.” Meanwhile, on the wheat front, last year yields were 15-20% down after the driest spring in nearly 100 years, adding to inflationary pressures. A searingly hot summer the previous year devastated
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To advertise call Paul Steer on 01291 636342 May 2012 49
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INGREDIENTS
wheat and cereal crops across 2m square kilometres of Russia, Ukraine and Kazakhstan, and sent world prices to twice what they were in 2008. Upward pressure on cereal prices is set to continue, if only because the US and Europe are switching hundreds of thousands of acres of land from food production to biofuels. According to the US department of agriculture, nearly 44% of US corn is now processed for fuel. Another key is rising oil prices, which are expected to drive wheat and maize prices even higher. Higher crude prices make biofuels produced from crops more competitive while raising the cost of tractor fuel and fertiliser. The price of beef, and most meat such as chicken, lamb, pork and duck, depends on the price of the food that is fed to the animals. Nearly half the UK harvest is fed to livestock and 60% of the price of most beef is now in the feed. This makes meat prices extremely sensitive to weather extremes and
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speculation in grain future markets. In the past year, global grain harvests have been devastated by drought, heatwave, abnormal rains and flash floods producing record feed prices. But beef is especially expensive. Far fewer cattle are being reared after years of drought in Australia, the US and Europe. In Britain, where feed prices rose 25% in a few months last year, and beef and lamb are now at almost record prices, a weak pound has made it more profitable for farmers to export, and more expensive to import. Meanwhile, a growing sweet tooth in China and other developing countries, plus a succession of bad harvests and extreme weather in places including Australia and Brazil, suggest the international price will indeed remain high. But the price of sugar is determined by more than just weather and speculators. Because ethanol can be derived from it, to make vehicle fuel, the sugar price more or
less tracks energy prices. When oil spiralled in 2008, so did sugar. In addition, many governments subsidise the price and encourage producers to "dump" cheap sugar on the world market. Palm, soy, sunflower, rapeseed, maize (corn) and other vegetable oils have never been in such demand. Palm oil is now the most traded vegetable oil in the international market and its price hit an all-time high in 2008 when the oil price peaked. Because most vegetable oils can be used as biofuel for cars as well as cooking oils, their prices are determined partly by the price of crude oil and partly by fluctuating demand and supply. Most oils have risen more than 20% on global markets in the year following bad weather last year in Indonesia and Malaysia, the world's two biggest producing countries, and soaring demand in economically burgeoning China and India. Faced with this perfect storm, businesses have examined their systems microscopically to see where streamlining can be introduced, efficiencies can be made, and costs cut. Suppliers have felt the pressure. Adelie at its supplier conference last year introduced â&#x20AC;&#x153;cost effectiveâ&#x20AC;? long-term supply agreements with joint business plans for its suppliers. It also plans to reduce its 7/800 suppliers to around half of that. Meanwhile, the pressure on sandwich manufacturers to acquire or be acquired as a mechanism to cope with the pressure on margins, has intensified enormously. Achieving economies of scale, under these circumstances, is an essential strategy in these tough times, and Greencore, after a failed bid for Northern Foods last year, has now acquired sandwich manufacturer Uniq, giving it a vital entry into M&S, and new volumes, as well as additional expertise from the Northampton site. It also has the advantage of an expanding sandwich business in the U.S, with three sandwich manufacturers acquired since 2008 there, the last of them bought just weeks ago. All this against a background of a trading year in which Greencore said that they had faced more challenging times with consumers, customers, raw material pricing, capital markets - even climate challenges â&#x20AC;&#x201C; than they had experienced for some time. They still managed to increase revenues by 8.7%, however, which must rank as a considerable achievement.
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INGREDIENTS
The very recent acquisition of Adelie Foods also illustrates the pressures faced by the industry. Adelie had undergone a massive reorganization recently under CEO Chris Thomas, (not an exit strategy, according to a spokesman for the company!) and clearly welcomes the new investment under its new owners. Announcing the takeover by the Indian Hospitality Corporation (IHC), Chris Thomas said: “Our focus on driving operational efficiency coupled with a significant investment in innovation and marketing have really paid dividends, giving us a great foundation on which to take our business to the next exciting stage of its development. “Not only will IHC’s investment in the business help us to fulfil its undoubted growth potential but there is clearly scope to harness our chilled food expertise across other areas of IHC’s operation where there are significant opportunities to develop the relatively immature ‘food to go’ markets.” Prior to the acquisition, Thomas had previously commented on the increasing pressures faced by sandwich manufacturers in almost apocalyptic terms. “We are finding there is ‘a perfect storm’ of rising input costs, significant difficulties of passing on these costs to consumers, who have lower disposable incomes – everyone is tightening their purse strings. We have to do everything we can to make sure our cost base is appropriate and that we are charging the lowest possible prices for the products we make. “The key challenge for us has been how to protect and develop the business against significant increases in commodity costs, some of which we have had to absorb, some we have passed on and some of which we have had to restructure to deal with which has clearly put more pressure on our margins.”
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“For the first time since 1992 overall UK Food volume sales have been lower. People are buying more wisely and promotions are a big element of it; they are buying more often, with fewer items and wasting less – all these impact on any business, including our own, although we are fortunate that the Food To Go market is still growing, albeit at a lower rate than historically.” The pressures are just as intense at regional sandwich manufacturing level. Industry commentators see the industry as over-supplied in general, with too many small companies struggling over thin margins – and they predict more casualties. In a flurry of movement towards the end of last year, we saw first Alan Jarvis Fine Foods going into administration and then Howard Farquhar’s Pasta King taking over Tasties. Howard Farquhar told us: “The economy is in a tight place. Anyone who works in a low margin business is going to struggle and there are going to be a number of casualties. Owners are going to have to take difficult decisions of either digging in and sticking it out, move into working partnerships with other companies or look to sell, and there will inevitably be fall-out. Strong cashflow will be the key to survival for many companies over the next two years.” Interestingly, he’s out to threaten the dominance of the leading players. “We want to be a national business with probably three sites and we think there’s a gap for us. The foodservice sandwich sector is enormous but it’s dominated currently by just two / three companies, so there’s plenty of scope for four, five or even six players, doing as good a job, but on a smaller basis.” So what about the sandwich bar sector, where pressures are just as intense, when staying competitive is crucial to the success of your business, especially when you’re competing against the might of the
large chains, with the industry increasingly dominated by Subway, with its huge resources and buying power? Here a combination of good housekeeping and achieving a keen deal from suppliers has become an essential key to survival. One crucial element for sandwich bar owners is establishing a portion control system as a way of both keeping costs down, but also keeping track of your margins. Taste UK’s Jill Sutherland is a great believer in this, and in her book ‘Start and run a sandwich shop’ she outlines what needs to be done. Individual headings she specifies are deciding on set portions for individual product, calculating the weight of the set portions, developing a comprehensive list of the suppliers under consideration for each product item, and listing the weight they produce in and how much the weight will cost you. From these figures, you can then calculate how much each supplier’s filling will cost you to sell as an individual sandwich. Add in additional ingredients such as lettuce. Then “Compare the total cost of producing the food item with the price you intend to sell it for. Are you left with a 65% margin? If not, then you should perhaps look for an alternative supplier for the produce, or reconsider your menu.” Wonderful advice – but it’s amazing how many sandwich bars fail to include this simple measure, working on instinct or rule of thumb, and eventually paying the consequences. She also has some excellent advice for selecting suppliers, suggesting that you should never stick to one supplier, but mix it up with national firms, smaller regional specialists and local independents. Also check: Whether there is a minimum order level – some order levels can be prohibitively high; Whether you’ll be able to set up an account (it’s a better way to manage cash flow; If they’ll negotiate on price. As a general rule you should be able to negotiate some discount from the price list. “After all, you’re giving them regular business and they want to sign you up as a new account.” An excellent way of cutting costs is to make your own fillings where possible, but also to be aware of your own limitations – cost it out in terms of pricing in your own time, when you could be doing something else that contributes to
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INGREDIENTS the bottom line and it may well be more cost effective to use a supplier. Be aware of provenance as a way of increasing your profits. Ben Reynolds, until recently owner of two Reynolds Café and sandwich shops in central London, found that customers were becoming increasingly interested in the origins of products. “Provenance may just tip the balance for many consumers in favour of a particular brand or product. Both the Red Tractor scheme and Freedom Foods (RSPCA) accreditation have helped to convey our commitment to provide customers with what they want.” Be aware also that it’s ‘horses for courses’ and what goes down in central London may not be quite so popular in Wolverhampton. It’s knowing what your customer wants that counts. In general, however, many sandwich bars are finding that sourcing their products locally where possible, is not just ‘good PR’ but an environmentally friendly move as it cuts down on transport costs, and also gives you a wider range of options than perhaps might be available from your wholesaler. There are obviously advantages with having a single source, multi-product order, but over-reliance on wholesaler products may be a mistake, particularly when you are looking for a point of difference from other independents, and would like to do your bit for the environment. Interestingly, a report from the new economics foundation called ‘An Inconvenient Sandwich’ two years ago concluded that independent sandwich bars and cafes are facing increasing pressures that prevent them from providing either healthy or sustainable products. This is down to their reliance on a very small group of major wholesalers, combined with competition from fast food giants who are able
undercut costs throughout their supply chains, it says. “Almost all cafés and takeaways obtain at least some supplies from a relatively small number of large wholesalers. These wholesalers use centralised distribution systems to provide standardised, globally sourced, preprepared menu items to outlets all over the country. This practice undermines the individuality of local outlets, siphons profits away from localities, and limits the owners’ ability to control their menus and ingredients,” argues author Rosalind Sharp. Sourcing local ingredients has certainly been a successful strategy for Chester sandwich bar The Cheshire Sandwich Company, as owner Dave Roach, who opened the shop two years ago, explans: “Because of my background (son of a Cheshire farmer), I wanted to sell sandwiches containing as many locally sourced ingredients as possible. To that end, all my meat is sourced from a national award-winning farm shop in
Nantwich, my cheese is bought from the nationally recognized Chester Cheese shop, my bread is from a small independent baker based on the Wirral and even my chutneys are sourced from Mrs Darlingtons, a company based in Crewe. Our most locally sourced ingredients are Cheshire cheese, made in Malpas and traditionally reared beef from Sandbach.” If you can open up during a recession and flourish, you must be doing something right. So take another leaf out of Dave’s book: keep costs down by keeping things simple. “I’m a big believer in concentrating on doing a small amount of things really well, so our basic menu has only 25 sandwiches and seven salads. We supplement this with two weekly specials and a specific “toastie” menu for the colder months. Our customer service mantra is to focus on Quality… then Speed… then Chat. After a few weeks of practice, staff can do all three simultaneously!”
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NEW PRODUCTS New range of luxury sandwiches from En Route En Route International has developed a range of beautiful luxury mini sandwiches. Handmade in France using premium quality breads and simple, delicious fillings, the mini sandwiches are available in two options. The first is a duo of mini Brioche with Chicken Caesar, and Pain Forestier with smoked salmon and cream cheese. The second
duo offers a vegetarian option of Brioche with Marinated Tomato, and a Fougasse with goat’s cheese and pesto. The range has been created to offer a premium product to First & Business Class customers on British Airways as an alternative snack item or convenient meal replacement. Tel: +44 (0) 1344 894595
Quick Fill launch new retail sandwich deli filler Quick Fill have launched a new retail sandwich deli filler in 230gm pots, said to be ideal for the independent retailer. It follows the success of their 1kg foodservice packs. The product, which has a 22 week chilled shelf life from production and seven days from opening, eliminates wastage and stock holing problems, while not compromising on quality, says the company. Coronation Chicken, Egg Mayonnaise and Tuna and Sweetcorn options are
available. “Each pot is gently pasteurized to ensure that all the flavours of the product remain,” says the company. Stock is available from Bestway / Batley Cash & Carry, A G Parfett & Sons, Blakemore, East End Foods, J W Gray and all Landmark Group Members. Tel: 01603 612000
Glendale Foods launch Shepherd’s Pudding GLENDALE Foods has developed what it believes is a unique take on a British culinary favourite, Shepherd’s Pudding. Its launch coincided with a YouGov poll which declared that shepherd’s pie is the nation’s most popular comfort food, with 60% of those polled ranking it top. Its new line brings together the taste of a savoury lamb, shepherd’s pie filling, with the suet pastry crust of a baked savoury pudding. Introduced under its award-winning suet pudding brand, The Great British
Pudding Company, the product is initially released in a catering trade pack of 8 x 370g (13oz) puddings, each individually wrapped for convenience. However, the company is likely to launch a single-portion retail pack later in the year. Tel: 0161 743 4100
Christmas comes early at Snowbird Foods Christmas is coming early for customers of Snowbird foods. The business, part of the VION Food Group, has put together a hamper full of seasonal specials. Set to star are two new Stuffing Balls – a Pork & Cranberry and meat free version which blends a traditional stuffing spice mix of sage and parsley with cranberries, rusk, oats and onion. Soon to be launched is a Bramley apple stuffing, offered to customers alongside established successes like the award winning Turkey Tuckers – a meat ball with a difference. Turkey breast and leg meat is flavoured with mint, chilli, cumin, fresh and ground coriander, salt, onions, garlic, figs and apricots – the fruit delivering a level of sweetness which complements the heat of the chilli. From its classic portfolio of sausages Snowbird has added its 25g. Chipolata Christmas Crackers. These are made from moist and tender turkey thigh meat flavoured with quality diced bacon and cranberries. Snowbird has also added its award-winning 60g. Gourmet Lincolnshire – made with breed specific pig meat drawn from single source Farm Assured holdings. Tel: 020 8805 9222.
Byotrol innovation champions at 2012 Chemicals Northwest Awards It’s been quite a year already for Byotrol. At a glittering awards dinner recently Byotrol won the prestigious 2012 Innovation award from Chemicals Northwest. This win follows recent successes including the launch of Rentokil Initial’s UltraProtect™ product range and the extension of the Joint Development Agreement for Byotrol Consumer Products with their Fortune 150 partner company.
54 May 2012 SANDWICH & SNACK NEWS
Byotrol competed in the prominent Innovation Award for Innovative Product or Service, winning against strong
competition from within the industry. Winning gains Byotrol automatic entry into the Chemical Industries Association, annual national awards in June. Byotrol’s achievement results from years of dedicated research and development, coupled with technical excellence and commercial success forged from partnerships with leading international businesses; Rentokil Initial, Boots, PZ Cussons and Tesco. Tel: 01925 742 000
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SANDWICH MANUFACTURING
Green at heart Sandwich manufacturer Raynor Foods, a former BSA manufacturer of the year, were seen as a ‘green’ leader following a visit by WRAP (Waste and Resources Action Program), as part of their investigation into wastage in the prepared foods industry. Here’s a detailed look at what’s been achieved over the last few years
R
aynor Foods is a secondgeneration family-owned sandwich business, servicing a wide range of customers across the south-east. The ethos and values of the company are based on the values that the Raynor family hold dear. Putting it very simply, they care about being the best and doing things right. This attitude has had a very positive effect on the company’s environmental impact. Based in Chelmsford, Essex, Raynors realised that they had some wonderful ingredient suppliers based right on their doorstep, and started working with them to develop real partnership relationships, which go far beyond the usual customer/supplier relationships.
Working in Partnership One key local partner for Raynors is Wicks Manor Farm, who produce premium pork products at their farm outside Maldon, just 19 miles from Chelmsford. Wicks Manor Farm supply all the ham and bacon that Raynors use across their sandwich ranges, and as such are a very important supplier for the company. Their values chimed very closely with those of the Raynors management team, paving the way for the partnership to grow. Wicks Manor feed their pigs on wheat and barley grown on the farm. Despite LEAN practices substantially
56 May 2012 SANDWICH & SNACK NEWS
reducing organic waste sent to landfill, Raynors created a significant amount of food waste every week, the majority of which is breadcrusts. These used to be thrown away as they can’t be used for sandwiches, but they are perfectly acceptable to hungry pigs. Raynors therefore put a system into place whereby the crusts from the loaves are saved and sent back to Wicks Manor to feed the pigs who later become fillings in the sandwiches. This simple re-direction of the crusts from the rubbish bin to the recycling bin saves more than 63 tonnes a year from going into landfill. Raynors also had a look at the way they received their ham and bacon from Wicks. It used to be delivered in cardboard packaging, which went straight into the recycling bin after one use only. Raynors felt that this was very wasteful, even though cardboard can be recycled, so they supplied Wicks with reusable, washable plastic crates, which now go back and forth between the two companies on a ‘swap’ system with each delivery. This has reduced the amount of cardboard going into the Raynors recycling bins by more than 700kilos each year. Waste Not, Want Not Waste reduction has been taken into account when developing ingredients. Lettuce features in many sandwiches,
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SANDWICH MANUFACTURING but is a problem ingredient as suitable varieties have a relatively low yield and high wastage. For the perfectionists at Raynors, the problem with popular varieties such as iceberg is that they don’t really perform in terms of colour or taste either. Therefore, they developed their own unique lettuce, Verity Grace, which is tasty, remains crunchy and crisp for extended periods, but also has an extremely high yield compared with similar green lettuces, therefore producing very little waste. Some food waste at Raynors isn’t suitable for sending to the pigs – it’s
Program) as part of their investigation into wastage in the prepared foods industry. They found that the total food wastage at Raynors was less than 4% - the majority of that being the breadcrusts, which go to the pigs – and they cited Raynors as being in the lead on improving efficiency and reducing waste. This year, Raynors expect to start sending all their organic waste that is not fed to the pigs to an anaerobic digester be turned into bio-gas, and hope to send all plastic waste for specialist recycling so that none of it ends up going into landfill too.
far too good for them! Although the company’s production facilities are extremely efficient, over-stocks do happen, and additional sandwiches at the end of production runs are a fact of life if you are committed to never short-deliver to a customer. Excess sandwich production at Raynors is ‘recycled’ locally to Chelmsford Chess, a shelter for homeless adults, to be eaten and appreciated by the people staying there. Raynors was visited by WRAP (Waste and Resources Action
Think Local Raynors’ preference for working with local suppliers has led to another close partnership, this time with specialist bakers, Danbury Fine Food. Danbury is less than seven miles from Chelmsford, and Raynors worked closely with this small, specialist team to develop an excellent range of products, which are used in the Raynors artisan sandwich ranges. Raynors are very demanding about quality and consistency, and the two companies worked together for some time, trialling different recipes,
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SANDWICH MANUFACTURING tweaking and improving them, until they were satisfied that they had the best-tasting breads and rolls possible. The commitment to testing, retesting, and getting it right is something that works best when you are able to ‘pop in’ to see your partners very regularly – something that is easy to achieve with a local supplier based only a few miles away, but much more difficult if you are hundreds of miles apart. Danbury Fine Foods created the unique sourdough ‘crown’ roll for Raynors, who made a ‘Jubilee Crown’ in honour of the Queen’s Diamond Jubilee for the BSA sandwich of the year competition, and will be selling a version of it as the 250th anniversary sandwich of the month in June this year. They are constantly looking at their supplier base, working with them where they can to make the products greener, and exploring local options. This attention to detail extends to componentry as well as edible ingredients. The cardboard used in the sandwich wedges is responsibly sourced and FSC certified, and Raynors are looking at introducing cornstarch windows into packaging where appropriate, so that if the pack is not recycled and ends up in landfill, all of it will break down fully. Raynors only make ‘green’ changes to their packaging if they can be assured that the quality of the product inside is not affected, but they are committed to test and re-test as greener packaging materials come onto the market, believing the ongoing effort is worth it. Transport As Raynors deliver widely across the South East, they have a fleet of twelve refrigerated vans. They commissioned their first hybrid van last year to help reduce emissions on deliveries, particularly in London. This diesel/electric hybrid has batteries, which are charged as the van brakes. The captured energy is used to assist acceleration, reducing fuel use and therefore carbon emissions. Raynors are still monitoring and measuring the benefits of the van, but customers on the hybrid delivery route might like to know that their sandwiches are doing a little more for the planet than the average sandwich.
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Getting Environmentally Accredited There are intangible benefits to taking a responsible stance when it comes to the environment, but Raynors have seen many tangible benefits too. They are proud of their green credentials and feel that it is worthwhile pursuing them, not just for a ‘warm and fuzzy feeling’ or for the PR value of doing, but for valid commercial reasons. The company is currently working towards ISO 14001 and expect to have their environmental management systems independently certified within the next six months. ISO 14001 is considered the ‘cornerstone’ standard of the ISO 14000 series, and it is appropriate for those companies who have a stated commitment to maintain and improve their environmental policy. The People Finally, it is worth noting that the extended ‘Raynors family’ feels very
positive about the company’s environmental policies. The team are empowered to make suggestions for improvements and the whole company has a ‘can-do’ attitude when it comes to solving problems and making any new ideas, including green ideas, work. A very large percentage (more than 50%) of the Raynors team either walk to work, cycle, or come on public transport. This is made possible by the central Chelmsford location, the promotion of cycling by management, and the fact that the people who join Raynors tend to stay for a long time and build up strong local links. It is always the people at any company who make it what it is, and in the case of Raynors, the people have created a business that cares about doing things well, not just for their customers and consumers, but for the environment and the wider community around them.
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PACKAGING
New Colpac platter tray and Finestra pot FOOD packaging solutions provider Colpac, which celebrates its 75th anniversary this year, is extending its range of platter boxes. The latest addition is the ‘Let’s Do Lunch’ platter tray, which combines a cardboard base and plastic lid, for enhanced food display, branding potential, stackability and portability. Ideal for a variety of foods including sandwiches, crudités and bakery, the range offers great presentation for catering at corporate and social events, says the company. Cardboard products in the Platter range include the Platter Box with Full Tray Insert and the Buffered Platter Box, which is double walled for extra strength. “We designed the new ‘Let’s Do Lunch’ platter tray with many applications in mind in the hospitality trade, the bakery industry and the catering sector in general,” says Colpac managing director, Neil Goldman. “The tray, which can be branded to fit specific requirements, offers a quality feel that will serve the premium end of the market as well as
brands with mass appeal.” Meanwhile, Colpac has also launched a new addition to its awardwinning Fuzione range, Finestra. Launched in 2010 the Fuzione range, comprising sandwich pack, versatile tray, tub and pot, offers a number of unique benefits due to its ‘snap-lok’ closing system, strong stacking and merchandising capabilities, as well as extended shelflife of up to two days, dependent on ingredients and fillings. The new Fuzione Finestra pot now offers even greater on-shelf visibility with its side windows, says the company. The range which combines two materials, board and rPET, both
Government looks to FPA for “greater partnership” Parliamentary Under Secretary and government spokesperson for DEFRA, Lord Taylor of Holbeach, the Minister for Waste & Recycling, has called for a greater level of partnership between the government and the Foodservice Packaging Association. He also highlighted the conflict between the government's desire to reduce food waste and meet packaging reduction targets at the FPA’s recent Environment Seminar, Speaking alongside a panel of senior industry figures, he said: "We will be looking to the FPA to help us achieve our ambitions for recycling and reducing food waste in the UK by continuing their positive work.” During questions Lord Taylor was challenged on the lack of cohesion in local authority waste
60 May 2012 SANDWICH & SNACK NEWS
and recycling polices, which leads to confusion amongst consumers. He responded that the government was aware of the issues and that the various government departments are keen to work together to develop policy and increase recycling. However, the government's localism agenda meant that local authorities would continue to decide their own patterns, within a framework of better integration. He was also challenged on the consultation period for industry to respond to the proposed revised targets. He assured the audience that this was a genuine consultation and the government would listen to industry. He explained that the proposed targets were tough but achievable. However, delegates at the FPA Seminar remained sceptical.
manufactured in Britain, has strong environmental credentials: the base can be fully biodegradable, while the lid is currently made of 50% recycled material. “Fuzione is fast becoming a staple item in the food trade as it offers great branding opportunities, as well as providing the added advantage of minimising food waste. The new Finestra pot, which shows food at its best, was a natural extension of this popular range,” adds Neil Goldman. “We will continue to develop the range as environmentally-friendly hybrid packaging meets the requirements of today’s consumers.”
Planglow launch Best of British label PLANGLOW – a leading label, labelling software and packaging provider to the catering industry has launched its British-made Best of British label, which comes with a bonus highlight label, designed to capitalise on patriotic sentiment in the run-up to the 2012 London Olympics, Queens Diamond Jubilee, Euro 2012, Wimbledon and Ascot. Offering a low cost and minimal storage alternative to bulky Britbranded packaging, Best of British celebrates Great British holidays and events, as well as British food provenance.
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To advertise call Paul Steer on 01291 636342 May 2012 61
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PACKAGING
Tri-Star and Pret A Manger win FPA awards The recent Foodservice Packaging Association Awards, held at the Grand Hotel in Brighton, saw both Tri-Star and Pret A Manger recognised. Tri-Star Packaging won a brace of accolades - the company, which has depots in Glasgow, Manchester, Bury St Edmunds and Enfield, scooping the highly coveted FPA National Distributor Award after topping a poll carried out among the FPA’s manufacturer members. Kevin Curran, managing director of Tri-Star, said: “To be voted the best national distributor in the country by our peers in the industry is simply fantastic. Nobody is better placed to judge the quality of our service and it demonstrates how we have kept on raising the bar over the past 21 years to ensure we are second to none in this respect.” The company, in conjunction with its partner Kobusch, also won the FPA Product Innovation Award for its Deli Pot Topper, a new deli pot designed so that the pot can be filled with the main ingredient, while the lid – or topper – is filled with a further ingredient to be added when the customer is ready to eat the product. Judges were glowing in their praise of
the Deli Pot Topper, stating that it was “very practical, a better solution than I’ve seen previously” and that it was a concept that “opens up new product combinations, possibly a new market”. Kevin said: “Winning these two awards means a lot to us, because it endorses our twin philosophy of providing excellent service at all times and offering genuine innovations that make a real difference to our customers’ businesses.” He added: “Nevertheless, we won’t be resting on our laurels. We constantly set ourselves new targets and we will continue to find fresh ways to offer our customers the very best service levels and the latest in out-of-home packaging
solutions.” Pret A Manager won the Foodservice Operator award, with the company’s Briony Vernon there to receive it. Mike Kearns of St Neotts Packaging received the FPA Members Award for services to the industry and the FPA. Other awards were won by: Huhtamaki for its Royal Wedding Dress Sculpture – the Marketing Campaign Award; Duni – Manufacturer Award Solo Cup Europe for its Internal Marketing Campaign – Sustainability Award Café Connections – Regional Distribution Award.
Huhtamaki wins Kafevend supply contract Gosport-based global packaging and disposables manufacturer, Huhtamaki, has won the Kafevend contract to supply disposable paper cups for its Flavia hot drinks vending machines. Kafevend, one of the UK’s leading vending machine suppliers since 1992, distributes a wide range of vending machines to businesses across the UK. The company was keen to deliver a high quality cup to their customers, displaying the Kafevend branding – a brand synonymous with quality vending machines and unbeatable service. Jane Rowe, commercial marketing director at Kafevend explains: “With Kafevend at the forefront of the UK vending market and with a reputation for the reliability of our vending machines and quality of our service, we were keen to ensure that the Kafevend brand was reinforced with our customers and visible to their customers or visitors at their premises who may want to replicate the proposition within their own businesses..”
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Huhtamaki is able to design disposable paper vending cups in a variety of different custom prints, incorporating logos, corporate colours and even details of competitions. These cups can be used as a vehicle to provide increased brand awareness in pre-existing customer channels, or push promotions and messages to consumers. Huhtamaki is custom printing its 9oz double-wall paper hot cups with a bespoke design for Kafevend. The enhanced feel and quality of the double-wall cups provide a high degree of insulation and protection for the user of the cup when filled with a hot beverage.
New Nutritional Calculation Software Food Data Services has launched new Nutritional Calculation Software, Nutritional Pro. It is aimed at helping businesses with the development process, complying with new guidelines and providing customer specification and labelling information. It uses Food Standards Agency & USDA data to provide an accurate nutritional analysis without the need for expensive analytical costs, it says.
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To advertise call Paul Steer on 01291 636342 May 2012 63
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DAY IN THE LIFE OF...
‘Taste of Adventure’ 20-year-old marketing student Naomi Kombe beat off tough competition to win a coveted internship within the Food Partners Group’s URBAN eat brand team last year. We join her with just a couple of months left before she returns to Sussex University to complete the third year of her Business Marketing and Management degree 7.10am I leave my home in Custom House, East London to begin the commute to Food Partners Head Office at Heathrow which, as always, is pretty slow, uneventful and very tedious. 9.00am Arrive at the office in time to grab some breakfast (I managed to bring some cereal with me this morning as part of my attempt to save some money and eat healthily) before I switch on the laptop to check my email. I review my ‘To Do’ list for the day, have a quick scan of the URBAN eat Facebook page and respond to any comments that have come in overnight – you soon forget the strange hours that students put in once you are out in the world of work. 9.15am The next job of the day is to raise purchase orders for new point of sale materials that have been ordered by a couple of universities to help promote the new ‘Taste of Adventure’ promotion that we
launched at the beginning of the month. The amount of administration required in a marketing function is one aspect of the job that has been a real eye opener! 9.20am Call Richard at our creative agency, TwentyThree04, to talk through some copy changes and image choices for the new URBAN eat Spring range brochure and make a couple of other calls to chase up delivery of chiller units and samples for our stand at this weekend’s National Convenience Show. Double-check that that we have added the relevant nutritional information for every URBAN eat product on the new website correctly. 10.30am My turn to make the coffee! 10.45am Check in with our digital marketing agency to make sure they have updated Twitter to remind students at Queen Mary’s University of London that I am due on site this afternoon with the URBAN eat ‘Taste of Adventure’ roadshow.
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DAY IN THE LIFE OF... and we need to make sure that the technology is in place and that we will have plenty of freebies to hand out. 12.15pm Pack up the car with pull-up banners and marketing materials and head off for Queen Mary’s. I know it’s somewhere on the Mile End Road but have my fingers crossed that my Sat Nav won’t let me down. Traffic a nightmare as always, but hopefully I have left myself plenty of time to get there and get set up – certainly won’t miss all the driving when I get back to Sussex in September.
11.00am Spent 20 minutes fighting with bubble wrap and parcel tape to make sure that the point of sale materials I’m sending out to customers are safely packaged before I take them down to reception ready for posting.
12.00pm Catch up with Brand Manager Isla Biggin about plans for the show at the weekend and make a couple more last minute phone calls to make sure everything will
be ready on time. As well as having lots of products to sample we are going to be running a competition on the stand asking visitors to design their own URBAN eat packaging on a PC tablet
1.15pm Arrive on campus and actually manage to locate the Ground Café pretty easily and even get parked nearby, which is a bit of a result. Luckily, Natasha from the sales team is on hand to help me unload everything - despite all the planning of these events we never really know what sort of space we will have to set up in, so it’s a bit of a relief to find we can spread ourselves out and make the
11.20am Update the URBAN eat Facebook page with a reminder about our roadshow and to encourage any last minute submissions for my replacement next year; applications close at the end of this week, so we want to make sure that we have got the message out there to as many budding marketers as possible. Next, I check how many entries we have now had to our ‘Taste of Adventure’ competition (over 3,000 via website and text) and send out a quick email to update the rest of the team.
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DAY IN THE LIFE OF...
most of the opportunity to engage directly with our target audience. This is the really nerve-wracking bit: we try to let as many people as possible know, via our own Facebook and Twitter accounts and by posting on the relevant Uni’s Facebook walls, that we are going to be on campus, but I always live in fear that nobody will turn up. I take a quick 10 minutes to grab a sandwich and energy drink before the session starts. 2.00pm I always under-estimate the power of free food with students - don’t know why really, given I am still one myself! Great news though … despite the Easter break looming, there is already a pretty decent crowd tucking into the URBAN eat platters that we had delivered this morning and there’s plenty of interest in the new promotion that gives one lucky student the opportunity to win free round the world flights for themselves and a friend, and £500 spending money to get them started. No surprise then that we see a real spike in entries to the competition during the course of the afternoon. The highlight though is the feedback about our products. I know that people have a perception that students live on baked beans and pizza but actually they are a pretty discerning bunch when it comes to food.
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3.30pm Things have started to slow down a bit now, but we have promised to hang around until 4pm, so I take the opportunity to upload a couple of photos from the session onto Facebook; ‘Likes’ have jumped to over 9,500 now, so we are certainly getting some traction with this new promotion. 4.15pm We say our thank you’s and goodbyes to the team in Ground Café and have a bit of a de-brief with Natasha, then pack everything up back into the car.
The next stop on the roadshow is Southbank Unit, but before that I am visiting an URBAN eat outlet in the Learning Café to do some merchandising with the store manager to ensure that they are maximising their sales opportunities throughout the day. 4.30pm Decide to head straight for home rather than battle my way back to the office tonight as I still need to update Facebook, check emails and prepare tomorrow’s all important ‘To Do’ List, and who knows, I might even make it to my Zumba class at the Gym tonight.
SANDWICH BARS FOR SALE LIFESTYLE TRADED IDYLLIC SHORELINE RESTAURANT & TEAROOMS
CAFÉ AND VENDING OVER 2 SITES
WEST COAST SCOTLAND
BURNLEY
AYRSHIRE
WARRINGTON
T/O £126,193 for 7 months trading Beautiful trading location in popular tourist destination Spectacular views 2 bed bungalow included
WT £3,500 Established 2007 Fantastic trading position Superb premises
Well established business WT £3,800 on average 72 covers 2 bed accommodation
£550,000 FREEHOLD
£60,000 LEASEHOLD
£110,000 LEASEHOLD REF 32190
Turnover £35,000 Superb main road location Fully equipped catering trailer included, Recently refurbished premises £30,000 LEASEHOLD REF 38958
REF 38522
REF 38710
CAFE/COFFEE HOUSE
CAFÉ/SANDWICH BAR
BEDFORDSHIRE AWARD WINNING FISH & CHIP SHOP WT £2,500 - £3,000, Established 1960's, Excellent reputation, Prime trading position REF 38742 £89,995 LEASEHOLD
TRADITIONAL RETAIL MEAT SUPPLIERS, LEICESTERSHIRE SPECIALITY MEATS & DELI PRODUCTS WT £6,500, Excellent trading location, Traditional/ speciality meats and delicatessen products, Spacious 2 storey living accommodation REF 39673 £230,000 FREEHOLD
CAFÉ RESTAURANT AND BLACKPOOL TAKEAWAY Turnover on application, Non dependant on tourist trade, Superb main road location, Fully equipped kitchen REF 39282 £50,000 LEASEHOLD
CATERING HIRE BUCKINGHAMSHIRE T/O £68,000, GP £55,000, Well established, Excellent reputation, significant scope to develop further, Low rent and rates REF 38139 £70,000 LEASEHOLD
EMPTY SHOP PREMISES PTA CHORLEY TAKEAWAY SANDWICH BAR AND CAFE Prime main road position, Well appointed premises with 10 covers, Bus £15,000 including F&F open to offers REF 39532 £15,000 LEASEHOLD
DELICATESSEN & SANDWICH BAR MANCHESTER
WT £4,100, Would suit husband & wife team, Scope to develop further, Substantial 4 bedroom property REF 38049 £350,000 FREEHOLD
LEIGH FISH AND CHIP SHOP/TAKEAWAY WT £2,500 approx, Centre of large residential area, Low rent and rates, Single storey lock up REF 38517 £29,950 LEASEHOLD
Turnover £194,000 (excl tax), Affluent area, Extremely well presented premises, Excellent reputation REF 39691 £150,000 LEASEHOLD
WT £6,000, Well equipped throughout, Scope to develop further, 2 bed flat above REF 36209 £85,000 LEASEHOLD
HIGHLY REGARDED DELICATESSEN, NORTH SUFFOLK CAFÉ/BISTRO AND RESTAURANT T/O £337,762, GP 42%, Superb trading location, 59 covers, Excellent reputation, 3 storey 17th century property, Beautifully appointed living accom, Freehold option available REF 38644 £240,000 LEASEHOLD
NORTHALLERTON CAFE TAKEAWAY WT £2,000, Excellent town centre location, High level of footfall, Superb premises, recently refurbished REF 39667 £34,950 LEASEHOLD
DEVON EMPTY PREMISES PTA THRIVING SANDWICH BAR Previous T/O £81,000, Very well established, Superb town centre trading position, Scope for deliveries & catering REF 38112 £50,000 LEASEHOLD
SHEFFIELD TAKEAWAY WT £2,500, Superb busy main road location, Premises refurbished to a high standard , Only takeaway in the village REF 38925 £60,000 LEASEHOLD
WARRINGTON FAST FOOD TAKEAWAY WT £1,500, Town centre position, Well established, Low rent REF 39703 £5,000 LEASEHOLD
LIVERPOOL CAFÉ TAKEAWAY WT £2,000, Town centre position, 35 covers, Superbly presented premises REF 38872 £39,995 LEASEHOLD
WIGAN TWO TOWN CENTRE TAKEAWAYS Combined WT £5,000, Superb position, Trading only 3 nights per week, Huge potential, established 20 years REF 39528 £79,000 LEASEHOLD
TAKEAWAY
LIVERPOOL
For your free, no obligation appraisal, call us today on:
FEATURED BUSINESSES
0844 70 11 976
S&SN_139_May12_p64-67_Layout 1 04/05/2012 16:22 Page 67
LONDON
DELI/COFFEE SHOP
0844 70 11 985
Y T I L A U “Q T TUNA A BLE A K R A M RE ” PRICES
®
Importers, Stockholder & Distributors Supplier to manufacturers of sandwich, fillings & ready meals. The foodservice, wholesale & retail trade. Product approval by leading UK & EU manufacturer and retailers.
Affiliated offices in Thailand, Vietnam, China, Indonesia, Mauritius and Madagascar.
Sandwich Designer of the Year Sponsors 2012
H&T Walker Ltd Est 1876 Goddess House, Helford, Cornwall, TR12 6JX Tel: 01326 231800 / 07824 325480 Mobile: 07824 369036 Fax: 01326 231758 Email: eriktheviking8899@gmail.com / tanya@goddessfoods.co.uk www.goddessfoods.co.uk
To advertise call Paul Steer on 01291 636342 May 2012 67
S&SN_139_May12_p68-69_Layout 1 04/05/2012 15:05 Page 68
SUPPLIER SPOTLIGHT
Beacon Foods’ recipe for success Beacon Foods is continuing to reinvest in new technology to ensure they offer product quality and customer service. Factory profitability experts Marco have worked closely with the company for the past six years. Beacon’s MD Edward Gough talks here about the outcome
Q
Can you explain briefly the functionality of these technology investments at Beacon?
A
We have traceability all the way through the plant - from goods in to despatch. We have real time information on where a certain product is in the process together with ccp checks, recipe yields, stock information and customer order information. Marco links into our accounts package so it does all really fit together extremely well - it is a key tool in our business.
Q
What are the key deliverables from the investments and how has it changed your manufacturing process?
A
Customer service – we have all the information we require to give our customers an unbeatable service. Cost control – we are continually monitoring yields and can immediately react to any seasonal product variances. We monitor factory volume throughputs to make sure that we are staffing areas correctly and efficiently. The Stock Control System ensures product is used in the correct rotation, avoiding waste.
Q
Where do Beacon Foods fit in the Food Sector with regard to client
base?
A
We supply specialist food ingredients to all leading food manufacturers, coffee shops, restaurants and fast food outlets. Our
68 May 2012 SANDWICH & SNACK NEWS
S&SN_139_May12_p68-69_Layout 1 04/05/2012 15:05 Page 69
SUPPLIER SPOTLIGHT products end up in a diverse range of finished goods including sandwiches, pizzas, ready meals, desserts, drinks and even some cosmetics.
Q
What are the main challenges facing Beacon in today’s environment?
A
Although we are still a relatively small family business, we are unusually complex in what we offer to our customers in terms of products and processes. The majority of our products are bespoke for one customer. Such products usually have a short shelf life and have to be produced at very short notice. It is therefore imperative that we maintain our very high level of customer service.
Q
There have been some high profile casualties in the food sector in recent months- is this of concern for Beacon with regard to your existing client base?
A
We monitor our customers extremely closely. We tend to supply the majority of our customers on a daily or weekly basis and as a result we are able to keep a close eye on them. Historically we do not tend to have too many issues with this.
Q
Are there technology investments you have made, or are making, to help you achieve your goals?
A
We are continuing to invest in the Marco System. We are seeing great benefits with this, in terms of yield and recipe control and our customers are hugely impressed with the detail of information that we have – I see this continuing.
Q
Have these investments changed your forward strategy and decision processes?
A
We have been working with Marco for over six years and see important savings and efficiencies with the system. For our size of company we have invested a significant amount of money into this system and we would not be doing this if we did not see any real benefits.
Q
Did you have a clear idea of what you wanted before these investment decisions were consolidated?
A
We thought we did initially, but once we started to work with the team and realised what the system could do for us, the project just got bigger and bigger and bigger.
Q
Q
A
A
Do you think UK food companies in general are more focussed on short term profits rather than longer term sustainability when it comes to capital investment?
It’s often difficult to judge what other businesses are doing but it seems to me that many companies struggle to make enough margin to be able to re invest. Since we started in 1993 we have continually re-invested profits in the factory equipment, staff and technology. This is something we intend to continue with because we see huge benefits from doing it.
Q A
What are Beacon’s current and future goals?
We intend to increase sales going forward. We have had a couple of consolidation years and now we are ready for more growth. We are still investing in the staff and factory in terms of equipment and IT and we see this continuing to keep us in the forefront of our sector.
How important to Beacon is future proofing when it comes to factory floor equipment?
When we look at investing in anything, it is critical for us that we don’t just look at now, but also at our future requirements. I am a really strong believer if you are going to do something, do it exceptionally well. It may cost a little more now, but it will pay dividends going forward.
Q
What has the reaction been from staff and operators to the new technologies and equipment?
A
It has been very positive. We try to involve our staff in everything we do, be it which way a door should open on a fridge or how they want a questions asked on a computer system. Because our business is so unusual in the amount of different products and processes we do on a daily basis it is critical that our staff have a say in what, how and why we do what we do.
Beacon Foods’ existing Trac-IT system was installed in 2007 and brought important improvements to the Beacon manufacturing process. Integrating with their Sage management system, it integrates traceability with recipe and stock control, from goods-in through to final dispatch. More recent further expansion with further Trac-IT modules now controls the complete process from the initial order and the amount of raw materials required, through to labelling, warehouse management, transport and invoicing. The Trac-IT system takes full advantage of the latest portable data acquisition and wireless technologies including PDAs and PDTs. Drivers have portable hand held devices in their lorries to update delivery information and the system can also manage critical vehicle fleet attributes. Further stock control and warehouse management capabilities will bring additional process control advantages. Based in the Brecon Beacons National Park, family owned Beacon Foods is reckoned to be the UK’s fastest growing independent supplier of specialist cooked ingredients to major UK food manufacturers, food service industries, and small independent companies. The company’s portfolio of products is diverse: its ingredients have become an integral part of sandwiches, prepared meals and pizzas, along with sauces, soups, dips and dressings, pastry products, desserts, drinks and even cosmetics. By cutting and cooking in a variety of ways, Beacon are able to offer an extensive range of roast, chargrilled, smoked and caramelised fruit and vegetables as well as chutney, relishes, purees, compotes, zests and garnishes. Beacon source carefully to minimise air miles and use British growers whenever possible. Their customers often request seasonality and provenance in the fruit and vegetables. As a result products may include potatoes from Lincolnshire, Kentish Bramley apples, Hereford asparagus or Cornish carrots.
www.sandwich.org.uk May 2012 69
S&SN_139_May12_p70-71_Layout 1 04/05/2012 15:05 Page 70
LEVEL II FOOD HYGIENE By law, everyone handling food – whether in a café, sandwich bar or factory – has to have basic food hygiene training.
for just
Key advantages:
£+10
The British Sandwich Association has developed specific training programmes for the industry which are available on-line.
These courses normally cost £30 + VAT but for members of the British Sandwich Association they are reduced to just £10 + VAT per person.
VAT
CERTIFIED BY THE BSA
■ Provides basic food hygiene training focused on the needs of employees in food preparation and retail environments. ■ On-line delivery means your staff can take the course at work or at home and at a time suitable to both them and their work commitments.
■ Fully certified by the British Sandwich Association. ■ Full training audit trail for your business’ ‘due diligence’. ■ Low cost in terms of both the course and staff absence from site. ■ Pay on-line - train staff as needed with immediate delivery.
To find out more call Tony on 01291 636333 ✃
Your industry magazine International Sandwich & Snack News magazine is published six times a year and distributed on subscription of £55 per annum to all those involved in the sandwich industry. There’s also free access to our advice lines, and free access to our information services on the internet.
Mr/Mrs/Ms. Forename.............................Surname.......................................... Position....................................Business/Company: ....................................... Address:......................................................................................................... ....................................................................................................................... ....................................................................................................................... ....................................................................................................................... Post Code:..................................Tel:.............................................................. e-mail: ............................................................................................................ PAYMENT Cheques should be made payable to Sandwich & Snack News. Alternatively, if you wish to pay by Credit Card, please enter your details below.
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S&SN_139_May12_p70-71_Layout 1 04/05/2012 15:05 Page 71
BSA MANAGEMENT COMMITTEE 2012 The following are elected members of the Management Committee of the British Sandwich Association:
PICTURE COURTESY OF FRIDAYS
BSA Committee
ChAIrMAN Felicity Aylward (BP) VICE-ChAIrMAN Andrew Sherick (Marks & Spencer) ThE COMMITTEE Andy Valentine (Ginsters) – van sales David Jones (SSP) - foodservice Kelly Johnson-Terry (Sainsbury’s) – multiple retailer Mark Arnold (Brambles) - producer Andrew Pocock (Impress Sandwiches) - producer Sally Gabbitas (Tri-Star) – supplier Camilla Deane (Bel UK) - supplier Georg Buhrkohl (Subway) – sandwich bar chain Clare Langford (Pret a Manger) – sandwich bar chain Graeme Matthews (Rachel’s of Windsor) – independent sandwich bar Kevin Mayes (The Real Sandwich Company) – independent sandwich bar
Upholding quality standards in sandwich making and retailing Our aims As the voice of the British Sandwich industry, the primary aims of the British Sandwich Association are: ▲ To safeguard the integrity of the sandwich industry by setting minimum standards for sandwich making. ▲ To encourage excellence and innovation in sandwich making.
Andrew Hesketh (representing Martin Kibler – Greggs) – retail baker
▲ To provide a source of information for the industry.
Joe Street (Fine Lady) – baker
▲ To provide a collective voice for all those involved in the
Nigel Hunter (Consultant) – Ex-Chair SECrETArIAT JIM WINSHIP Director
▲ To promote the consumption of sandwiches. making, distribution and retailing of sandwiches and to represent the views of the industry.
www.sandwich.org.uk
www.sandwich.org.uk May 2012 71
S&SN_139_May12_p72-80_Layout 1 04/05/2012 16:12 Page 72
BSA Manufacturers & Distributors Anchor cAtering Limited Kent Office: Unit 2, Wotton Trading Estate, Wotton Road Ashford, TN23 6LL London Office: Global House, 21 Lombard Road SW19 3TZ Contact: Mark Leigh Tel: 01233 665533 Fax: 01233 665588 Mobile: 07966 664 408 mail@anchorcatering.co.uk www.anchorcatering.co.uk BrAdgAte BAkery Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk
BuckinghAm Foods Ltd Wimblington Drive, Redmoor, Milton Keynes MK6 4AH Contact: Mark Keating Tel: 01908 838900 Fax: 01908 838920 mark_keating@buckfoods.co.uk www.buckinghamfoods.co.uk BuckinghAm Foods Ltd Magnus, Ninian Way, Tame Valley Industrial Estate, Tamworth, Staffordshire B77 5BY Contact: Viv Ryan Tel: 01827 252629 www.buckinghamfoods.co.uk dAiLy BreAd Unit 23 Britannia Estate, Leagrave Road, Luton LU3 1RJ Contact: Sales (020 7498 0494) Tel: 01582 401177 Fax: 01582 453557 munch@dailybread.ltd.uk www.dailybread.ltd.uk Food PArtners heAthrow Ltd Galleymead Road, Colnbrook, Slough SL3 0EN
Contact: Elie Haddad Tel: 08450 549948 sales@foodpartners.co.uk www.foodpartnersgroup.co.uk Food PArtners kiLmArnock Ltd Rowallan Business Park, Southcraig Avenue, Kilmarnock, KA3 6BQ Contact: Sheila Young Tel: 08450 549948 sales@foodpartners.co.uk www.foodpartnersgroup.co.uk Food PArtners Ltd (London) Lords House, 665 North Circular Rd, London NW2 7AX Contact: Olatunde Ray-Odekeye Tel: 0208 208 6120 Fax: 0208 830 7137 david.guy@foodpartners.co.uk www.foodpartnersgroup.co.uk Food PArtners Ltd (middLesBrough) 13-15 Drake Court, Riverside Business Park, Middlesbrough TS2 1RS Contact: Sarah Winter Tel: 01642 230316 Fax: 01642 230093 freddie.spence@foodpartners.co.uk www.foodpartnersgroup.co.uk Fresh! nAturALLy good Unit 26A, Abbey Ind. Est, Mount Pleasant, Wembley, London 8H0 LNR Contact: Chantelle Ludski Tel: 020 87952117 Fax: 020 87952119 chantelle@freshnaturallyorganic.co.uk www.freshnaturallyorganic.co.uk
FreshwAys (kerry Foods) IDA Industrial Park, Poppintree, Finglas, Dublin, Ireland
Contact: Thomas Kiely Tel: 00353 18648000 Fax: 00353 18644033 www.freshways.ie FreshwAy chiLLed Foods Stafford Court, Stafford Road, Wolverhampton WV10 7EL Contact: Mr Alan Wright Tel: 01902 783666 Fax: 01902 781141 info@freshwayfoods.co.uk ginsters Ltd 83 Tavistock Rd, Callington Cornwall PL17 7XG Contact: John Want Tel: 01579 386 200 Fax: 01579 386 240 John.Want@Ginsters.co.uk www.ginsters.com greencore sAndwiches PArk royAL Willen Field Rd, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com greencore sAndwiches – mAnton wood Manton Wood Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com
greencore sAndwiches – BromLey By Bow Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Richard Esau richard.esau@greencore.com www.greencore.com imPress sAndwiches (The Good Food Company) Units 4-5a, Horton Road Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Contact: Andrew Pocock Tel: 01895 440123 Fax: 01895 441123 andrew@impress-sandwiches.com www.impress-sandwiches.com meLton Foods 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Wendy Smith Tel: 01664 484400 Fax: 01664 484401 wendy.smith@meltonfoods.co.uk on A roLL sAndwich comPAny Unit 2 Easter Park, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk rAynor Foods Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249
The British Sandwich Quality Promise The sandwich manufacturers and distributors listed below support The British Sandwich Association Code of Practice as The Minimum Standard for Sandwich Making and are subject to regular independent audits. Copies of BSA Audits are available, on request, to buyers (subject to agreement of manufacturers) by calling us on 01291 636338
Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net s&L cAtering Units N and P, Shaw Business Park, Silver Street, Huddersfield, HD5 9AE Contact: Simon Shaw Tel: 01484 304 401 Fax: 01484 304 402 simon.shaw@slcatering.co.uk www.slcatering.com soLwAy Foods Ltd 3 Godwin Road, Earlstrees Ind. Estate, Corby, Northants NN17 4DS Contact: Richard Simpson Tel: 01536 464 400 Fax: 01536 409 050 richard.simpson@northernfoods.com www.solway.com tAsties oF chester Ltd Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Richard Brown Tel: 01244 533 888 Fax: 01244 533 404 enquiries@tasties.co.uk www.tasties.co.uk the sAndwich FActory Carlyon Rd Ind. Est, Atherstone, Warwickshire CV9 1LQ Contact: Nick Anderson Tel: 01827 719 100 Fax: 01827 719 101 nick.anderson@tsfl.co.uk www.thesandwichfactory.ltd.uk
S&SN_139_May12_p72-80_Layout 1 04/05/2012 16:12 Page 73
BSA Suppliers Index 2 sisters Food grouP Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Bill Anderson Tel: 0191 521 3323 Fax: 0191 521 0652 bill.anderson@2sfg.com www.2sistersfoodgroup.com
Bd Foods 68 Castleham Road, Castleham Industrial Estate, St. Leonards-on-Sea, East Sussex TN38 9NU Contact: John Davis Tel: 01424 853000 john@bdfoods.co.uk www.bdfoods.co.uk
BeAcon Foods Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 lynne@beaconfoods.co.uk www.beaconfoods.co.uk BeL uk Ltd Suite 1, 2nd Floor 160 London Road, Sevenoaks, Kent TN13 1BT Contact: Camilla Deane Tel: 0333 900 2020 Fax: 01732 467596 cdeane@groupe-bel.com www.bel-foodservice.co.uk Accreditation body: ISO Bri-tAL (Foods) Ltd Chaucer House, Chaucer Business Park Kemsing, Sevenoaks, Kent TN15 6PW Contact: Chris Dellow T – 01732 763221 F – 01732 761 017 chris@bri-tal.co.uk www.bri-tal.co.uk
ByotroL technoLogy Ltd. Vanguard House Keckwick Lane, Daresbury WA4 4AB Ciontact: Paul Foden Tel: 01925 742000 Fax: 01925 742029 pjfoden@byotrol.com www.byotrol.com
cAterers choice Ltd Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Pinder Tel 01484 532666 Fax 01484 532700 sarah@catererschoice.co.uk www.catererschoice.co.uk
cheese ceLLAr 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 Tina.alemao@cheesecellar.co.uk www.cheesecellar.co.uk Accreditation body: BSA chiLtern BAkeries Ltd Southam Road, Banbury, Oxfordshire OX16 2RE Contact: Claire Marshall Tel: 01295 227600 Fax: 01295 271430 salesadmin@flbltd.co.uk Accreditation body: BSA cJ’s sPeciAList VehicLes Ltd Moat Farm, Chelmsford Road, Old Rawreth, Essex SS11 8SJ Contact: Chris Lynch Tel: 01268 733422 chris.cjs@live.co.uk
coLPAc Ltd Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Rebecca Beattie Tel: 01525 712261 Fax: 01525 718205 rebecca.beattie@colpac.co.uk www.colpac.co.uk
dAiLy BreAd Unit 23, Britannia Estate, Leagrave Road, Luton LU3 1RJ Contact: Sales (0207 498 0494) Tel: 01582 401177 Fax: 01582 453557 munch@dailybread.ltd.uk www.dailybread.ltd.uk
dAirygoLd Food ingredients uk Lancaster Fields Crewe Gates Farm Crewe, Cheshire CW1 6FU Contact: Svitlana Binns Tel: 01270 589136 Fax: 01270 530726 Sbinns@dairygold.co.uk www.dairygoldfoodingredients.com deighton mAnuFActuring (uk) Ltd Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk
discoVery Foods Ltd. Nimbus House, Maidstone Road, Milton Keynes, Buckinghamshire MK10 0BD Contact: Rob Barzda Tel: 01908 933000 Fax: 01908 933074 rbarzda@discoveryfoods.co.uk www.discoveryfoods.co.uk ecLiPse scientiFic grouP Tappers Building Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards nigel.richards@eclipsescientific.co.uk Tel: 01924 499776 Fax: 01924 499731
engLish ProVender co. Ltd Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855 david.barker@englishprovender.com
www.englishprovender.com BRC Grade A
Fresh-PAk chiLLed Foods Leighton Lane Ind Estate, Leighton Lane, Evercreech, Somerset, BA4 6LQ Contact: Paul Bates Tel: 01749 838100 Fax: 01749 831247 paulbates@eurilait.co.uk www.eurilait.co.uk Fresh-PAk chiLLed Foods 21/22 Kernan Drive, Loughborough, Leicestershire LE11 5JT Contact: Mike Roberts Tel: 01509 233327 Fax: 01509 224568 mike.roberts@fresh-pak.co.uk www.fresh-pak.co.uk
Food network Ltd Keepers Cottage, Chrishall Grange, Heydon, Royston, SG8 7NT Contact: Peter McDermott Tel: 01763 837 000 Fax: 01763 838 280 peter@food-network.com www.food-network.com FoodserVice centre Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.foodservicecentre.co.uk Freshcut Foods Ltd 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255 sales@freshcut.biz www.freshcutfoods.co.uk FridAys Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Pat Dunne Tel: 01580 710200 Fax: 01580 713512 pd@fridays.co.uk www.fridays.co.uk Accreditation body: BSA
grote comPAny Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@intl.grotecompany.com www.grotecompany.com hAzeLdene Foods Ltd Walthew House Lane Martland Park, Wigan WN5 0LB Contact: Claire Gregory Tel: 01942 219910 Fax: 01942 219940 www.hazeldene.co.uk claire.gregory@hazeldene.co.uk intertAste sAuces & sPices P.O Box 5631, 3297 ZG Puttershoek The Netherlands, Contact: Roger Toll Tel: 07738 939611 Fax: 0031786 769 117 roger.toll@intertaste.eu www.intertaste.eu intertek stoke The Old Mill, Oxford Road, Stoke on Trent, ST6 6QP Contact: Steve Watt Tel: 01782 822355 Fax: 01782 818515 steve.watt@intertek.com www.falabs.com Accreditation Body: UKAS JiFFy trucks Ltd 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Kennerly john@jiffytrucks.co.uk www.jiffytrucks.co.uk John west Foods Ltd Lancaster House, Tithe Barn Street, Liverpool, L2 2GA Contact: Paul Kent Tel: 0151 243 6200 Fax: 0151 236 5465 paul.kent@mwbrands.com JosePh heLer Ltd Laurels Farm, Hatherton, Nantwich, Cheshire CW5 7PE Contact: John Chattel Tel: 01270 841500 Fax: 01270 841381 johnc@joseph-heler.co.uk www.joseph-heler.co.uk
S&SN_139_May12_p72-80_Layout 1 04/05/2012 16:12 Page 74
BSA Suppliers Index kookABurrA 3 Armstrong Road, N.E.Ind.Est, Peterlee, Co. Durham SR8 5AE Contact: Samantha Henderson Tel: 0191 518 4000 Fax: 0191 518 4226 shenderson@kookaburra-uk.com www.kookaburra-uk.com LeAthAms PLc 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 01969 624558 Fax: 01969 624559 Des.hillier@leathams.co.uk www.leathams.co.uk
mArtin mAthew & co. Ltd 50A St Andrews Street, Hertford SG14 1JA Contact : Malcolm Smith Tel: 01992 641641 Fax: 01992 210177/210178 malcolmsmith@martinmathew.co.uk
www.martinmathew.co.uk
miLk Link Limited 3120 Great Western Court Hunts Ground Road, Stoke, Gifford, Bristol BS34 8HP Contact: Sandie Belton Tel: 0800 9882433 Fax: 01454 252300 Sandie.belton@cheese.co.uk www.milklink.com
PArriPAk Food Ltd. Empire Way, Gretna, DG16 5BN Contact: Liam Byrne Tel: 01461 337 239 Fax: 01461 338436 liam.byrne@parripak.co.uk www.ancient-recipes.co.uk Pettigrews Pinnaclehill, Kelso, Roxboroughshire Scotland TD5 8DW Contact: Peter Brookes Tel: 01573 224 234 Fax: 01573 223 717 sales@pettigrews.com www.pettigrews.com PiquAnt Ltd Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA PLAngLow Ltd King’s House, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com rAnk hoVis The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: John Hale Tel: 0870 728 1111 www.rankhovis.com resource dAtA mAnAgement 80 Johnstone Avenue, Hillington Industrial Estate, Hillington, Glasgow G52 4NZ Contact: Ken Groves Tel: 0141 810 2828
mission Foods euroPe Ltd 5th Floor West, The Mille, 1000 Great West Road, Brentford, Middlesex TW8 9HH Contact: Sarah Murphy Tel: 0208 380 1100 Fax: 02476 676560 team@missionfoodservice.co.uk www.missionfoodservice.co.uk
SUPPLIERS
ken@resourcedm.com sAm Browne Foods Kelleythorpe, Ind.Estate, Driffield, East Yorkshire, YO25 9DJ. Contact: Phillipa Kendrick Tel: 01377 241238 Fax: 01377 241271 pkendrick@sambrownefoods.co.uk
www.sambrownefoods.co.uk
southern sALAds Limited Units 1 & 2 Cannon Bridge Cannon Lane, Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com
tmi Foods Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: David Abbott Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA
soLArsoFt Business systems Hampshire International Business Park, Crockford Lane Basingstoke, Hampshire RG24 8WH Contact: Andrew Godliman Tel: 01256 685242 Fax: 01256 685201 andrew.godliman@solarsoft.com www.solarsoft.com
totAL FoodserVice Ltd Pendle Trading Estate, Chatburn, Clitheroe, Lancashire BB7 4JY Contact: David Pratt Tel: 01200 449711 Fax: 01200 440084 tfsmarketing@live.com www.totalfoodservice.co.uk
southoVer Food comPAny Limited Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Niall Singers Tel: 01273 596830 Fax: 01273 596 839 niall@southoverfoods.com www.southoverfoods.com technomic inc. Knowledge Center 300 S Riverside Plaza, Suite 1200, Chicago, Illinois IL 60606 Contact: Patrick Noone Tel: +01 205 991 1234 Fax: +01 205 980 3770 pnoone@technomic.com Web: www.technomic.com the contAct griLL comPAny Regus House, 400 Thames Valley Park Drive, Reading, Berkshire RG6 1PT Contact: Clive England Tel: 01189 653535 Fax: 01189 694366 c.england@contactgrillcompany.co.uk
tri-stAr PAckAging suPPLies Ltd Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk
uniVersAL meAts (uk) Ltd Hall Place, Sevenoaks, Kent TN15 OLG Contact: Alan Burke Tel: 01732 760760 Fax: 01732 760780 info@universalmeats.com www.universalmeats.com Vion snowBird Foods Ltd Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 roy.anderson@vionfood.com
www.snowbirdfoods.co.uk
westBridge Foods Polonia House, Enigma Commercial Centre, Sandy’s Road, Malvern, Worcestershire WR14 1JJ Contact: Graham Kingston Tel: 01684 581800 Fax: 01684 893917 enquiries@westbridge-foods.co.uk www.westbridge-foods.co.uk
zwAnenBerg Food uk Ltd (Puredrive Fine Foods/ Taste Original) 36ACauseway Road, Earlstrees Industrial Estate, Corby, Northamptonshire, NN17 4DU Contact: Martin Burdekin Tel: 01536 463000 Fax: 01536 463085 martinb@puredrive.co.uk Linked AssociAtion LocAL Authority cAtering AssociAtions LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk consuLtAnt internAtionAL mAster cheF & Author Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 07889111256 tom.bridge@cookerydetective.com www.btinternet.com/~tom.bridge/
the ingredients FActory Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com
These suppliers are members of The British Sandwich Association and subject to its rules, codes of conduct and accreditation. While the Association cannot guarantee the products supplied by those listed, it does make every effort to ensure that the companies are reputable and offer quality products and services.
74 May 2009 SANDWICH & SNACK NEWS
S&SN_139_May12_p72-80_Layout 1 04/05/2012 16:12 Page 75
BSA Product Index AdVisory & consuLtAncy serVices Business Management Systems Solarsoft Business Systems Factory Grote Company The Foodservice Centre Food Safety Eclipse Scientific Group Intertek Stoke Resource Data Management Food Industry Technomic Inc. Market Research Technomic Inc. Retail The Foodservice Centre BAkery Products Morning Goods Bri-Tal (Foods) Ltd. Chiltern Bakeries Patisserie Bri-Tal (Foods) Ltd. Chiltern Bakeries Total Foodservice Ltd. Tortilla & Wraps Discovery Foods Mission Foods BreAd & roLLs Fresh Bri-Tal (Foods) Ltd. Chiltern Bakeries Total Foodservice Ltd. Speciality Bri-Tal (Foods) Ltd. Discovery Foods Mission Foods Total Foodservice Ltd. Bread Making Ingredients Rank Hovis The Cheese Cellar Total Foodservice Ltd. Butter & sPreAds Butter Dairygold Food Ingredients UK Eurilait Ltd. Southover Food Company Ltd. Spreads Eurilait Ltd. Milk Link The Cheese Cellar Spreads (olive) Leathams cheese & dAiry Products Bel UK Ltd. Caterers Choice Ltd. Dairygold Food Ingredients UK Eurilait Ltd. Joseph Heler Ltd. Leathams Milk Link Ltd. Southover Food Company Ltd. The Cheese Cellar Total Foodservice Ltd. Sour Cream Discovery Food cLeAning mAteriALs Total Foodservice Ltd.
chutneys & reLishes Chutneys BD Foods Beacon Foods Leathams Parripak Foods Pettigrews Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Relishes BD Foods Beacon Foods Intertaste Sauces & Spices Leathams Parripak Foods Pettigrews Southover Food Company Ltd The Cheese Cellar The English Provender Co The Ingredients Factory Total Foodservice Ltd. Pickles BD Foods Beacon Foods Intertaste Sauces & Spices Leathams Parripak Foods Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Salsa Discovery Foods dressings, sAuces And mAyonnAise Dips Discovery Foods Fresh-Pak Chilled Foods Intertaste Sauces & Spices The English Provender Co The Ingredients Factory Mayonnaise BD Foods Caterers Choice Fresh-Pak Chilled Foods Fridays Intertaste Sauces & Spices Piquant The Cheese Cellar The English Provender Co Total Foodservice Ltd. Mustards BD Foods Intertaste Sauces & Spices Southover Food Company Ltd. Total Foodservice Ltd. Sauces & Ketchups BD Foods Beacon Foods Caterers Choice Discovery Foods Intertaste Sauces & Spices Piquant Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. drinks Juices Caterers Choice Leathams Southover Food Company Ltd. Total Foodservice Ltd.
75 January 2012 SANDWICH & SNACK NEWS
eggs & egg Products Eggs (hard boiled) Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. Egg Products Fresh-Pak Chilled Foods Fridays Leathams Southover Food Company Ltd. equiPment & VehicLes Buttering Machinery Deighton Manufacturing Grote Company Contact Grills The Contact Grill Company Conveyors Deighton Manufacturing Grote Company Cutting Equipment Grote Company Food Hygiene Monitoring & Measuring Resource Data Management Mobile Catering Vehicles CJâ&#x20AC;&#x2122;s Specialist Vehicles Ltd. Jiffy Trucks Ltd. Labelling Systems & Barcoding Planglow Ltd. Sandwich Making Machinery Deighton Manufacturing Grote Company Fish Products Anchovies Martin Mathew & Co Ltd. Prawns Southover Food Company Ltd. Salmon Caterers Choice John West Foods Ltd Leathams Martin Matthew & Co Ltd. Southover Food Company Ltd. Sardines Martin Matthew & Co Ltd. Tuna Caterers Choice Food Network John West Foods Ltd. Martin Matthew & Co Ltd. Southover Food Company Ltd. Universal Meats Fruit Canned Fruit Total Foodservice Ltd. General Beacon Foods Southern Salads The Ingredients Factory Guacamole Discovery Foods Leathams Pineapple Beacon Foods Caterers Choice Freshcut Foods Ltd Martin Mathew & Co meAt Products Bacon Leathams TMI Foods
Beef Leathams Sam Browne Foods Southover Food Company Ltd. Universal Meats Zwanenberg Food UK Ltd Canned Meat Total Foodservice Ltd. Chicken 2 Sisters Food Group Kookaburra Leathams Sam Browne Foods Southover Food Company Ltd. TMI Foods Universal Meats Westbridge Foods Ltd. Zwanenberg Food UK Ltd Continental Leathams Southover Food Company Ltd. Duck 2 Sisters Food Group Sam Browne Foods Universal Meats Westbridge Foods Ltd. Ham Food Network Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd. Lamb Sam Browne Foods Marinated Meats Food Network Kookaburra Meatballs Zwanenberg Food UK Ltd. Pork Food Network Leathams Sam Browne Foods Southover Food Company TMI Foods Zwanenberg Food UK Ltd Sausages Food Network Fridays Leathams Southover Food Company Vion Snowbird Foods Zwanenberg Food UK Ltd Turkey 2 Sisters Food Group Kookaburra Leathams Sam Browne Foods Southover Food Company Westbridge Foods Ltd. LABeLs Planglow Ltd. oiLs Martin Mathew & Co Ltd. Total Foodservice Ltd. orgAnic Products Beacon Foods Fridays Leathams Southover Food Company Ltd. The English Provender Co Ltd. Fresh! Naturally Good Specialist Organic Sandwich Manufacturer
PAckAging Cardboard Colpac Ltd. Disposable Colpac Ltd. Food wraps Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Tri-Star Packaging Supplies Ltd. PAstA Bri-Tal (Foods) Ltd Caterers Choice Food Network Freshcut Foods Ltd Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd sAndwich FiLLings (reAdy PrePAred) Fresh Fillings 2 Sisters Food Group Beacon Foods Daily Bread Freshcut Foods Ltd Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. The Cheese Cellar Frozen Fillings 2 Sisters Food Group Beacon Foods souPs Leathams Southover Food Company Ltd VegetABLes & herBs Canned Vegetables Total Foodservice Ltd. Chargrilled Vegetables Bri-Tal (Foods) Ltd. Freshcut Foods Ltd. Leathams Herbs & Spices Discovery Foods Intertaste Sauces & Spices Total Foodservice Ltd. Jalapenos Discovery Foods sALAd Freshcut Foods Ltd. Hazeldene Foods Southern Salads Ltd. Salad (prepared) Freshcut Foods Ltd Southover Food Company Ltd Southern Salads Ltd. Sundried Tomatoes Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Food Network Martin Mathew & Co Ltd. Universal Meats Tomatoes Caterers Choice Food Network Martin Mathew & Co Ltd. Southern Salads Ltd.
www.sandwich.org.uk May 2009 75
S&SN_139_May12_p72-80_Layout 1 04/05/2012 16:12 Page 76
International Sandwich Manufacturers ALimentos dAiLy Fresh s.A. Avendia El Parque 423 El Quillay 573 Pasque Industrial Valle Grande, Lampa, Santiago, Chile Tel: 56-2-4119100 Fax: 56-2-4119101 Contact: Felipe Mustakis Email: ja_perez@dailyfresh.cl BeLL Ag Rupperswilerstrasse 5 5503 Schafisheim Switzerland Tel: 0041 62 885 95 55 Tel: 0041 62 885 95 66 baenzigerm@bell.ch www.bell.ch Contact: Markus Banziger
Borgesius conVenience Marconistraat 8 8912 AX Leeuwarden, Holland Tel: 0031 58 2348 455 Fax: 0031 58 216 0720 e.boogaard@borgesiusconvenience.nl www.borgesius.nl Contact: Emiel Boogaard Fres co srLA socio unico Via Don Bosco N.2 43029 Traversetolo, Parma, Italy Tel: 0039 0521 842 611 Fax: 0039 0521 844 141 Contact: Alessandro Bettini
nordic Lunch AB Box 5924 Majorstua 0308 Oslo, Norway Tel: 0047 23 33 44 34 Fax: 0047 23 33 44 34 k.brandmo@nordiclunch.com Contact: Kjetil Brandmo
sigmA BAkeries PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com
snAck suPPort Am Schwimmbad 5, 67722 Winnweiler, Germany Contact: Karin Halm Tel: 0049 6302 9819780 Fax: 0049 6302 98197822 info@superweck.de Accreditation body: BSA, IFS suBwAy Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk
FActory design Alimentos Daily Fresh orgAnic Products Sigma Bakeries Ltd sAndwiches Borgesius Convenience Fres Co Nordic Lunch AB Subway Snack Support sAndwich FiLLings (prepared) Sigma Bakeries Ltd sPeciALity BreAds Sigma Bakeries Ltd
Product Listing BAkery inserts Sigma Bakeries Ltd BreAd Sigma Bakeries Ltd
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S&SN_139_May12_p72-80_Layout 1 04/05/2012 16:12 Page 80