Sandwich & Snack News - Issue 142

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Sandwich snack news INTERNATIONAL

www.sandwich.org.uk

issue 142 NOVeMBeR 2012

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CONTENTS

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 Page 4. A tribunal has dismissed Subway’s appeal over VAT charged on hot food. Its franchisees now potentially face the prospect of having to charge 20% VAT on hot products such as its ‘meatball marinara,' that were previously zero rated.

Page 8. SOLWAY Foods’ Manton Wood sandwich manufacturing site is said to have seen significant assembly line ingredient waste reduction following the installation of Marco Yield Control and Line Control Modules.

PROFILES Page 10. Artisan sandwich bar Cook & Garcia opened in Richmond, London five months ago, one of the few independents on the high street there. Business is starting to build … in spite of the recession, none of the expected boost in trade from the Olympics and one of the wettest July’s in history! Simon Ambrose checked them out Page 14. Charlotte Yates recently decided to turn her craving to cook and love of feeding friends into a full-time quality sandwich van business. One Jiffy Truck and a gourmet sandwich menu later and she’s already achieved her six months sales targets and is wowing customers in the Burton-on-Trent area Page 56. The Autism Initiatives charity has just opened a made-to-order sandwich bar in Southport, following the success of its coffee bar in the town, becoming one of the first such enterprises in the UK to move into takeaway sandwiches PRET FOCUS Page 18. It’s not often that Pret opens up about its working practices, so a presentation by Caroline Cromar, Pret’s Director of Food, at the recent lunch! show, proved to be particularly illuminating RESEARCH Page 22. The first in-depth study of its kind, the Sodexo Lunch at Work report has been produced by Allegra Strategies to provide a detailed and authoritative report on the eating behaviours at lunch, of adults at work. Simon Stenning, Allegra Strategies’ foodservice strategy director, delivered the findings at a recent lunch! show presentation. Simon Ambrose reports SANDWICH DESIGNER OF THE YEAR Page 38. Could you join the ranks of the designer elite by winning next year’s competition?

Despite the forecast of another freezing winter, we’re keeping our cool at Hazeldene, to provide you with brrr-illiant quality and service.

Hazeldene Foods Ltd Walthew House Lane Martland Park Wigan WN5 0LB t 01942 219910 f 01942 219940 e enquiries@hazeldene.co.uk www.hazeldene.co.uk

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

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NEWS

Subway loses hot food VAT appeal A tribunal has dismissed Subway’s appeal over VAT charged on hot food. Its franchisees now potentially face the prospect of having to charge 20% VAT on hot products such as its ‘meatball marinara,' that were previously zerorated.

The implications of the ruling could be considerable, calling into question existing case law on the VAT treatment of hot food, and could see the debate over the pasty tax, spearheaded by Greggs earlier this year, resurface.

However, the legal process still has some considerable way to run before the outcome is finally determined. The sandwich chain has until the beginning of December to appeal against the upper tier tribunal ruling and could potentially take it to the European Court of Justice.

Subway's argument was that it was only heating the food in order to comply with health regulations, but the tribunal

held that it was being heated so that it could be eaten above the ambient air temperature.

In June, Dipak Jotangia, a solicitor at Diss Solicitors, was optimistic of its chances of winning the appeal on the back of the government’s decision not to press ahead with the ‘Pasty Tax’.

The case first came before tribunals in 2010, and was one of what is now more than 1,200 appeals from Subway

franchisees challenging the VAT treatment of its hot food.

Some outlets are said to have already received letters from HMRC warning them about the need to charge VAT on toasted products, since the tribunal’s decision, although it has not been possible to verify this.

In an unrelated matter, Subway is currently in discussions to be one of the first signatories to the latest of the UK Government's Responsibility Deal pledges which aims to improve access to fruit and vegetables as part of a healthy diet.

To date, it has endorsed four pledges, committing to reduce salt, eliminate trans fats, display calorie information on menu boards and cut calories across the product range.

It is due to release a new TV campaign underpinning the brand’s on-going commitment to encouraging a healthier, more active lifestyle.

BSA NEWS

BSA Plans Conference at IFE The Association is in talks with the organisers of the IFE exhibition in March about organising an international conference on the sandwich market during the show. The BSA’s Management Committee will

also be holding an open Committee meeting for members on March 20 at the show.

BSA Director Jim Winship has also agreed to join the Advisory Board for the show.

Technical Forum Meetings in 2013 The Association is planning to hold five meetings of its Technical Forum in 2013. These will take place as follows: 6th February – at Byotrol, Daresbury 17th April – at Tri-Star

Packaging, Enfield 18th June – at Bel UK, Sevenoaks 18th September – at Leathams, 2 Rollins Street, London SE15 21st November - Campden BRI Agendas for meetings will be circulated to members in advance.

Big Plans for Sammies in 2013 A new advisory panel has been formed by the BSA Management Committee to explore ways of expanding and improving the annual British Sandwich Industry Awards (The Sammies) The committee comprises BSA Chair Andrew Sherick, Vice-chair David Jones, Camilla Deane and Sally Gabbitas. Any suggestions for ways in developing the event should be sent to jim@sandwich.org.uk The Association has also decided to support McMillan Cancer Relief as its charity next year following a vote of members.

Assembly Urges Independent Appeals for FHRS The Health & Social Care Committee of the National Assembly for Wales has supported the Association’s view that the Food Hygiene Rating Scheme should be

underpinned with a more robust and transparent independent appeals process.

It is also urging better promotion of the scheme to consumers. The Welsh

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Assembly is in the process of making the FHRS mandatory across Wales with a requirement for businesses to display their ratings.

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NEWS

Adelie acquires Daily Bread sandwich business ADELIE Foods Group has taken on Hain Daniels’ Daily Bread sandwich business in exchange for its own prepared fruit products business.

The agreement involves the companies working closely together in a joint distribution agreement in which Adelie, owned by the India Hospitality Corporation since April this year, will deliver products on behalf of Hain Daniels, in addition to its own sandwiches.

Chris Thomas, chief executive of Adelie, said: “This is a real win/win deal

for both parties and is a collaboration that plays to the strengths of both businesses. Adelie will be able to leverage some real benefits from the additional sandwich volume and, in turn, the fruit business is a great fit for Hain’s UK operation.

“We will also be working with Hain Daniels to support them on distribution for their fruit business, further strengthening our partnership and ensuring both parties continue to provide a great service to the customer.”

Senior industry figures leave Pret and Uniq (Greencore Northampton) PRET A Manger’s managing director Andrew Walker has left the company after four and a half years in the job. A successor has yet to be announced.

He was previously director of operations and before that director of IT, working for the company for over 12 years.

Another recent senior departure from the industry has been Lochlain Feeley, managing

director of Uniq Prepared Foods (now Greencore Northampton), the sandwich manufacturer taken over by Greencore in July last year. He was managing director for seven years and director of marketing, insights and innovation prior to that.

Phil Lovell, previously commercial and purchasing director at Uniq (Greencore Northampton), has taken over as managing director.

Hain will develop its Luton production site, previously home to the sandwich business, into a High Care Innovation Centre, including production of all the newlyacquired prepared fruits from the end of January 2013.

Rob Burnett, Hain Daniels' CEO, said the prepared fruit products business was a ‘natural fit and a great opportunity' for the company.

"The acquisition reinforces our commitment to sustained growth. We are intent on providing

innovative branded fruit and vegetable solutions for a wide variety of occasions and uses and the purchase of the prepared fruit products business clearly strengthens this proposition," he said.

The news follows the completion of the purchase of the Premier Foods' portfolio of packaged grocery brands, including Hartley's, Gale's and Robertson's, and the Histon manufacturing site, by the Hain Celestial Group, Hain Daniels Group's US-based parent company.

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NEWS

Boots UK launch Jamie Oliver’s first ‘on-the-go’ lunchtime range

B

oots UK has teamed up with Jamie Oliver to exclusively launch his first deli-inspired lunchtime range – ‘Jamie Does Lunch’.

The premium range will consist of 21 options spanning sandwiches, wraps, salads and dips, includes some twists on favourites like Empire chicken salad, Bombay potatoes and Indian carrot salad, as well as less familiar options such as the Italian inspired sandwich, Muffuletta.

Boots, well known for its Shapers meal deal and strong appeal to female customers, was left with something of a hole to fill in its sandwich offer when it lost its organic sandwich range after supplier Fresh!

Naturally Organics went bust in August.

Explaining the thinking behind the new launch Jamie Oliver said: “Lunch isn’t just about refuelling after a busy morning – it should be something to look forward to and enjoy.

I wanted to make lunchtimes really exciting, so my range takes inspiration from all over the world, with everything from British classics to Moroccan flatbreads. We’ve only used the very best ingredients to make sure everything is bursting with flavour and, because it’s at Boots, one of our tasty, nutritious options is never too far away.”

According to new research from Boots UK, it can be ‘ground hog day’ for many across the nation at lunchtime as only 4% of people always make the

effort to vary their lunch choice on a daily basis and 34% of us rotate between just three different lunchtime options.

“Jamie Oliver is on a mission to rid the nation of “lunch lethargy” referring to the 35% of us who admit to having lunches that are so uninspiring they’re easily forgotten,” says the company.

“The Boots UK survey of our current lunchtime eating habits reveals we are a nation in need of inspiration: • 62% of us regularly experience food envy when we spy what a colleague is having for lunch; • 44% of Brits like to push the boat out when we have the ‘Friday feeling’ but Monday to Thursday lunch is

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functional, not fun.

“When a lunch hits the spot it can put a spring in your step for the rest of the day and can also have a positive effect on eating habits - 30% of those questioned said when they have had a truly tasty and enjoyable lunch, they are less likely to

snack during the afternoon. Furthermore, nearly a third (28%) said they felt more productive after a satisfying lunch and 40% said they felt happier.”

Alex Gourlay, Chief Executive, Health & Beauty Division, Alliance Boots, adds: “The introduction of the new ‘Jamie Does Lunch’ range is another positive step in the expansion of our healthy, convenient food offering and we are pleased that this will help us in our commitment to meeting the needs of our customers.”

The range is available in 100 Boots stores at prime commuter sites across the UK.

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NEWS

Morrisons relaunches food to go offer MORRISONS has relaunched its Food To Go offer with a value-led focus, taking in sandwich, sushi and snack express ranges.

It includes over 90 new and improved lines including 15 sandwiches freshly made in store, seven sushi lines, six new cake bars and the introduction of ownbrand 250ml orange juice.

The freshly made range includes lines such as King Prawns, fresh rocket and Romaine lettuce. Its in-store bakeries will be used for baguettes including ‘Beef

and Onion’ and ‘Tuna and Cucumber’.

The launch includes a £2.00 meal deal. Individual prices of sandwiches start at £1 for varieties such as ‘Just Ham’, ‘Cheese and Onion’ and ‘Cheese and Tomato’ rising to a maximum of £2.50.

Ken Clow, sandwich buyer, said: “We want to offer our customers the best value Food To Go range on the market and believe this re-launch, with fantastic new products across the entire range, will achieve that.”

Abokado to open 12th shop in London Wraps, salads and sushi chain Abokado has signed the lease on its 12th shop, due to open on Grays Inn Road, London towards the end of November.

A prominent corner site that used to be a restaurant, it sits equidistant between the company’s Chancery Lane and Farringdon

stores, “so is a good 'infill' site”. It will have about 20 covers and trade Monday to Friday.

Director Mark Lilley says the group has averaged more than 20% like-for-like sales growth over the past twelve months “with every month showing double digit likefor-like sales”.

Costa drops plans to open in independent-minded Totnes IN what amounts to an extraordinary about-turn, Costa Coffee has dropped plans to open in Totnes, Devon, following a campaign by locals, in spite of an existing approval from South Hams District Council.

‘Say No To Costa’ spent three months petitioning against the planned coffee shop, which was due to take one

of the larger retail spaces in the town.

It collected more than 5,000 signatures.

Chris Rogers, managing director of Costa, said the company had "recognised the strength of feeling" against national brands in the town.

Totnes already had 41 independent coffee outlets and is well-known in the South West for its ‘alternative’ image.

Pret award for new Paris shops PRET a Manger has won the prestigious Enseigne d'Or for the operational efficiency of its new Paris openings.

The award was made at a ceremony in Paris attended by a number of major French retailers.

Previous winners include the likes of Apple, Ikea and H&M. The UK sandwich chain operated three shops in the French capital at the time of the award, with a fourth just opened. All of them achieve higher average sales than its London stores.

Clive Schlee, chief executive of Pret a Manger, said: "We took on the challenge of the French market with zeal, and were initially worried about how we might be received in Paris. This award is the realisation of what our Parisian customers have already been telling us. They love the quality of our food and the speed of service – always delivered with a smile."

Caroline Cromar, Pret’s Director of Food, threw further light on the French operation, in a presentation at the recent lunch! show.

“Paris has surprised us. We thought that putting an English brand into Paris under a French name to Parisian people, who think they have the best culinary skills, would be a real challenge.

Every single one of the stores we’ve opened has been taking huge amounts of money.

“Paris doesn’t have any breakfast trade - Parisians still eat at home, similar to outside of London – so even without that we’ve been successful. But it’s all a bit more challenging with the regulations that govern French employees such as overtime, minimum wage etc. much stricter than here.

“From a brand point of view they have taken to us very well, on top of selling British products such as BLT, and Super Club, but things like puddings they are not interested in – I guess they can get them for themselves already."

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NEWS

Solway Foods reduces waste on sandwich line ingredients SOLWAY Foods’ Manton Wood sandwich manufacturing site is said to have seen significant assembly line ingredient waste reduction following the installation of Marco Yield Control and Line Control Modules.

During preliminary discussions, over-pack on certain lines was estimated to be between 5 and 9%, which given the high volumes of ingredients used, translated into significant loss of profit, especially for high value protein ingredients.

Solway’s project manager Tom Priestley was instrumental in the project from the outset, having set clear goals to reduce giveaway/overpack and eliminate labelling errors.

The 16 station YCM LineMaster system operates in take-away mode, where operators remove the required quantities of ingredients from weighed trays and add them to the sandwiches.

The LineMaster work-stations are designed for ease of use by the operators, whilst ensuring consistent pinpoint target weight accuracy for the ingredients as they are added. The

terminals feature a simple traffic light bargraph display, which guides operators rapidly through the weighing process. A key element is the in-built automatic optimisation software, which continuously monitors operator performance and subtly adjusts target weights to ensure minimum giveaway for the individual ingredients is maintained consistently.

These changes are transparent to the operators, who continue to react to the green light. Line changes can be carried out rapidly with all relevant data being down-loaded directly to the workstations from a central DataMaster PC. The LCM system has involved the installation of 2D scanners and control panel to a six lane Lieder sandwich assembly line, interfacing with a Domino G200 Printer.

Supermarkets and consumers are demanding ever-increasing information on the finished product and this installation will allow Solway to meet future trends in labelling.

Tom Priestly said: “ROIs of 12 – 24 months have become the norm

within the food industry. The overall Marco System has represented a low risk project, which is on target to produce a return on investment of less than six months. We established clear goals from the outset and these have been met through a proactive joint engineering partnership.”

Solway Foods is part of the 2Sisters Food Group and one of the UK’s leading manufacturers of fresh salads and sandwiches, with an annual turnover in excess of £130 million.

Continuous investment in technology and state of the art machinery is aimed at ensuring the company retains its market leading formula of supplying ‘exciting and innovative quality products with an excellent service level’.

Marco design, manufacture and install low risk factory wide modular control solutions that improve productivity and product quality, whilst increasing profitability.

Modules can be installed individually or as part of a wider ‘fixed functionality’ MES solution.

EAT partners with NaviSite on website food ordering EAT has partnered with NaviSite to provide its NaviCloud platform Infrastructure-as-a-Service (IaaS) for a new food order web system.

Customers can now order their food to be delivered directly, Monday to Friday. The new platform also enables customers to place lunch orders on the same day as delivery, before 10am.

The sandwich operator has previously operated on a private cloud platform, allowing its 2000+ employees across 120 stores to work on a secure

private network, but in order to launch the customer facing application, the hosting

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solution had to meet a strict set of requirements, These included full PCI Compliance, VMware

compatibility, high availability and private VPN capabilities, all achievable in a short time scale.

Cesar Ramanauskas, Systems Manager, EAT, said: “There was a onetime set-up which took about half an hour using NaviSite’s simple and intuitive interface - and ever since I flipped the switch, I have never had to touch it again. Our system is frequently pushed to its limits with high service levels required, but there have been absolutely no problems.”

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PROFILE

An independent

in Richmond Artisan sandwich bar Cook & Garcia opened in Richmond, London five months ago, one of the few independents on the high street there.

Business is starting to build … in spite of the recession, none of the expected boost in trade from the Olympics and one of the wettest July’s in history! Simon Ambrose checked them out

R

ichard Garcia, by most people’s reckoning, probably couldn’t have picked a worse time when he decided to pack in his job and realise his dream of opening an artisan sandwich bar five months ago.

The recession was still in full swing and – obviously unknown to him at the time – one of the wettest month’s known to meteorologists was just round the corner.

The Olympics was on the way, but in spite of optimistic predictions there was none of the expected boost to business. The Olympic torch went past at one point, and the cycle race went down the high street … and that was that!

But is he downhearted?

Well, no. Because the logic behind the timing was that the availability of recessionhit empty premises would increase his chances of finding a really good site and that’s proved to be the case. Moreover, Cook & Garcia (the Cook is his wife’s maiden name) is starting to carve out a niche for itself as a classy independent in multipledominated Richmond, in spite of the difficult climate, and the future is looking rosy. In fact, he’s now

thinking about opening a second next year, and building up to five in as many years time.

“The thinking was that while the recession was still on, it was going to be easier to find a site. As a start up it is very difficult to find a decent site usually,” he says.

“But with so many empty properties and the right proposition, it was a little more attractive to landlords, particularly with my catering background, and of course, the amount of capital you have to pay up front. That gave me the opportunity to move into the high street, something I probably wouldn’t have been able to do in the good times.

“My view was that if you’re going to take the plunge and give it 110%, and you fail through no fault of your own, you might as well have a decent location, so you can’t blame it on that.

“I was looking at different high streets in a number of different areas with a high footfall, but I came across an ideal site which had been a disused Carphone Warehouse in Richmond for two years and was an empty shell. The reports I looked at on line,

10 November 2012 SANDWICH & SNACK NEWS

such as Acorn, all identified the footfall as being high but I spent many a cold morning outside with a clicker making sure for myself.”

There was another reason for picking the location. His research showed that Richmond High Street always came bottom of surveys because of a lack of independents, so he could see a good opportunity. The local competition includes Paul, Pret, Costa and Starbucks – all within a few hundred yards; McDonalds is opposite, and then there are all the supermarket chains around.

Certainly customers have picked up on the shop’s independence in a big way and they appreciate the fact that he sources locally, uses fresh ingredients and sells really high quality sandwiches, soup and sandwiches, with both a grab and go and made-toorder offer. There’s also eat in, with around 22 covers, in a roomy, stylish setting.

“I think there’s been a bit of a backlash against the big chains because of things like corporate tax evasion with some of them. It’s certainly been borne out by our customer reaction. People keep asking if this is part of

a chain or a franchise and they’re genuinely pleased that we’re an independent, and they want to support us as much as possible as a result. I’ve made a point of trying to support other independents as much as possible, even with our fitout where we used local and independent builders and tradesman,” he adds.

I’ve often speculated about the ideal combination of partner professional skills when it comes to setting up a new sandwich bar, one of them needing to retain their job to supply an income until the new outlet is selffinancing.

My feeling is that a chef on one side and an accountant on the other

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PROFILE

comes pretty close to the top of the tree. But Richard and Janet come a close second – he’s a chef and she’s a sales and marketing professional. Word of mouth is crucial to begin with but you also need to do everything you can to put the place on the map with a good web site and adroit use of social media.

Her expertise shows clearly in their excellent website and their constant tweets about new menu items keeps new and existing customers up to speed with what’s going on.

Customers can also order through their website, which has already won an award from the Chamber of Commerce and the

Richmond and Twickenham Times.

It must be working customers have even included celebrities such as Ian Brown from the Stone Roses, who stopped for a chat and posed for a picture as well, Roy Hodgson, the England football team manager and former England rugby union captain Lawrence Dallaglio!

So, having selected a site they started to plan the overall look and USP. They were particularly inspired by Fallon & Byrne in Dublin for the set-up and feel, Philpotts in the UK, and they looked closely at independent sandwich bars and delis in New York and Chicago.

They opted for an airy, light and fresh look, which ‘said’ artisan but modern at the same time. It also had to be roomy inside without packing too many tables in – “people want to have private conversations, they don’t want to be overheard”.

Their produce had to be as fresh as possible and as local as they could manage, with as much product made on site as possible. They bake-off all their breads, roast the meats and make their own fillings, making sure that the ingredients they buy, such as parma ham, are very good quality – “customers frequently compliment us on the quality of the product”.

But as ever, even the best laid plans don’t always find favour completely with the customers. They originally planned to focus purely on pre-made sandwiches, but before the end of the second week they changed their plans and moved more into made-to-order.

“It was becoming obvious because of the amount of wastage and we had to be responsive to that, but customers also wanted more of a choice and a menu that was changed regularly. We now make all our artisan sandwiches to order, our soups are all fresh and made daily; we have a gourmet sandwich and wraps section and we always have a hot roast each day.

“Freshly made is the selling point for us. We’re coming into Winter now and we’ll have things like pasta bakes, but it’s all literally in front of the customer. I was also thinking initially that we would get a really good quality pouch soup, but the amount of people that wanted to have it made fresh on site was overwhelming and it sets

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PROFILE

the tone for the rest of the offer.”

Coffee was another area of adjustment. “We were doing a good freedom-blend coffee bean, but it wasn’t great, and sales weren’t what they should have been. We decided to go over to a single-sourced bean from Papua, New Guinea, which was more expensive for us, but it has had an impact on sales, moving more towards where we want to be.”

The grab and go range is all made fresh in the morning but it’s a constant work in progress and that will be changed in the next few weeks. There are currently eight types of bloomers, four paninis and four toasted ciabattas.

What are the customer favourites?

The Italian Job is the best-selling cold sandwich – parma ham, mozzarella, tomato and nut-free pesto in a ciabatta. On the hot side they do a hot chicken wrap and change flavours throughout the week – early in the week they keep it straightforward and not too spicy, with options such as barbecue chicken and then later in the week tandoori or piri-piri chicken.

The third most popular line is the smoked salmon with cream cheese and capers, and the bree, sweet-cured bacon and cranberry sauce is always a big seller.

Even after the adjustments they made, there have been other surprises.

“Lots of people like to mix and match for one thing, and then the different dietary requirements have been unexpected. The most popular bread we sell is the multi-cereal, but lots of people want gluten-free bread. Even our soups don’t have flour or dairy in because so many customers were saying they didn’t want it.”

Interestingly, many of the decisions they have made since the shop opened

have been based on more than gutinstict, but have been rooted in the sales analysis that their EPoS system has given them. Many sandwich bar owners argue that EPoS isn’t worth the investment for a single site operation, but Richard and Janet have found it really invaluable “We wouldn’t even have started the business without it. The till never lies: it helps to keep everyone on track with what’s popular and what isn’t; it shows me where I need to improve sales on some products and get rid of the dead wood. It’s told us, for instance, that some confectionery lines were not popular and we’ve got rid of them.

“It’s not expensive and the pay back is quite quick. In addition, when I’m not here there’s no worry about the

Cook & Garcia: the partners Richard Garcia: Started in hotels and restaurants and moved into the contract sector.

“I used to work with Compass on the RBS account and then went back into the kitchen side with Aramark on food development and brand implementation. But I’d always wanted to take the plunge, and in July last year I decided to leave work and commit myself to finding a site.”

He looks after the business on a day-to-day basis.

Janet Garcia: Has a sales and marketing background and looks after the marketing – she’s behind the award-winning web site and the marketing in general.

12 November 2012 SANDWICH & SNACK NEWS

cash flow or the security and it stops me jumping up and down and scratching my head because it’s there for everyone to see. We can see the times when we’re doing well and when we aren’t and you can see the progression.”

On the human resources side, he’s more than happy with the staff he has had for the last few months but acknowledged that finding the right people is never easy.

“The reality is that you never really know what you’re going to get until they start. But I”ve had a good set of staff for the last two months and that makes an impact on sales. There’s always a minimum of five staff on the counters at lunchtimes and sometimes six at peak times. We find a lot of our coffee sales are at lunchtimes and it takes people off to the coffee shop, and then we need people on the tables and the tills.

Five months down the road and probably over the worst, is he feeling more relaxed? Well … sort of. But there’s always something to worry about. Right now, rising supplier prices are beginning to be a bit of a problem, particularly for disposables and the price of milk and dairy in general which “has gone through the roof”.

And then there’s Christmas coming up, which is an unknown quantity in sales terms and raises a lot of questions. “The problem is that because there’s no trading history, you don’t know what to expect. But I’m going to try and do a bit of networking with other local traders to try and find out how this area trades over the Christmas period: I’m not sure when to open or close, or what types of offer we put out. To a small business like ours, these questions are crucial.”

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Gourmet lunch on the move

Charlotte Yates recently decided to turn her craving to cook and love of feeding friends into a full-time quality sandwich van business. One Jiffy Truck and a gourmet sandwich menu later and she’s already achieved her six months sales targets and is wowing customers in the Burton-on-Trent area

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PROFILE

N

ewly launched sandwich delivery business ‘The Gourmet Lunch Company’ was born from a passion for good, honest food using the very best seasonal ingredients.

Currently delivering a smorgasbord of delicacies to businesses in and around Burton-on-Trent, the company is already planning to roll out their fresh gourmet offering to other areas of Staffordshire and beyond.

After a brief flirt with fame on Channel 4’s ‘Come Dine With Me’ in September 2011, "serious foodie" Charlotte Yates decided to turn her craving to cook and her love of feeding friends into a full-time business. Having experienced the frustration of being stuck in an office with only the promise of a lunchtime feast to see her through the day, she decided to focus on how to bring a wide range of gourmet grub to business parks.

“I wanted to find a way of being able to combine my passion for cooking with my marketing and PR background. It was a light bulb moment really – I thought why don’t I create a range of good-quality, fresh, natural lunchtime options and take them directly to businesses that are stuck out on a limb?

Ok, I may not be a trained chef, but I’m very well qualified in the art of eating! I made a few phone calls to local businesses and kept getting the same response – yes, they relied on the daily visit from a sandwich delivery van but, boy, was there room for improvement!

At best, tired, shrink-wrapped cheese cobs, at worst motorway service station plastic wedges made three days before and delivered in an unbranded vehicle by someone with zero knowledge of or interest in food.

From that moment, I knew I could do better. I happened across the wonderfully informative ‘Start Your Own Sandwich Van Business’ guide by Andrew Johnson and this provided all the nuts and bolts to turn my vision into a business.

After completing my initial research, the next step was to find a suitable van (I decided to go down the traditional Jiffy Truck route) and then to check with my local Environmental Health Officer that our home kitchen could be adapted to comply with their requirements. I did feel a pang of sadness replacing my lovely old ‘shabby chic’ dressers and armoires with shiny new stainless steel fridges, freezers and

bake-off ovens, but I kept reminding myself that you can’t make an omelette without breaking eggs!

With vehicle and kit in place, then came the fun bit - dreaming up a lunchtime range that would make my customers look forward to going to work for! It wasn’t about cheffy food, but about creating something tasty, gutsy and honest.

Food and cooking have always attracted real snobbery and the fact is something is either good to eat or not. I wanted recipes that focused on the best quality seasonal ingredients, not crazy combinations or flash presentation. The ‘Gourmet Lunch Company’ name really reflected that concept – offering food of the highest quality and flavour, prepared well.

Once I’d chosen the 14 sandwich and 6 baguette fillings which would be the ‘bread and butter’ of the range, I then put my mind to the other elements which would really set us aside from the

competition, from salads such as couscous with roasted vegetables to seasonal fruit compotes with granola and Greek yoghurt. Because every item on the menu (apart from our hot savouries) was going to be made by hand in our home kitchen, I knew that I’d be able to cherry pick the freshest produce and respond to the seasons - so while 80% or so of the menu remains constant, 20% is based on whatever ingredients are at their most luscious and flavoursome.

Having created the range, the next decision was how to package it, and again, I wanted something which would make us stand out from the competition. Having a total aversion to the plastic wedge, I came across Planglow’s fabulous natural brown and leafy green Ecoco bloomer pack which fit really well with the fresh, natural focus of our food. The rest of the packaging was kept simple and low-key so that the food could ‘sing’, for example clear plastic deli pots, Kraft brown cake boxes and brown ripple soup pots.

The last piece of the jigsaw was finding the suppliers who I could rely on for my ingredients. The indisputable fact

‘I did feel a pang of sadness replacing my lovely old ‘shabby chic’ dressers and armoires with shiny new stainless steel fridges, freezers and bake-off ovens, but I kept reminding myself that you can’t make an omelette without breaking eggs!’ www.sandwich.org.uk November 2012 15

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PROFILE

MENU Salads Chicken Caesar Salad Chicken and Pesto Pasta Couscous with Roasted Vegetables Greek Salad Pesto and Sun Dried Tomato Pasta Tuna Niçoise

Sandwiches

Bacon, Lettuce and Tomato Chicken, Bacon and Avocado Chicken Caesar Salad Chicken Coronation Chicken, Stuffing and Cranberry Classic Cheddar and Chutney Classic Egg Mayo Classic Prawn Mayo Hand Carved Ham Salad Houmous, Peppers and Rocket Packington Free Range Breakfast Roast Beef and Horseradish Smoked Salmon and Cream Cheese Tuna, Peppers and Red Onion

Baguettes

Bacon, Brie and Cranberry Cheddar Ploughperson's Chicken and Bacon Club Chicken Tikka and Mint Yoghurt Ham, Egg and Emmental Salad Tuna and Sweetcorn Mayo

is that food tastes better if it’s made with good ingredients, produced by people who care about quality. I’ve always believed in buying the best quality ingredients I can afford and doing as little to them as possible - far better that than buying something cheap and nasty then trying to tart it up! Where possible, we look locally - for example, the sausages and bacon used in our All Day Breakfast come from our own village’s ‘Packington Free Range’ company. Their philosophy echoes our own: what’s good for the animals and the land will naturally be good for us and better for our customers.

At that point, I realised that the business had the potential to be bigger than I’d originally thought and that it was crazy to think I’d be able to do everything myself, from cooking each item from scratch to driving the van and hawking my wares.

We made the decision to bring my husband in to the company as ‘Operations Director’ i.e. chief van driver and customer-touter! Having been MD of his own manufacturing business for twenty years, it took some vision and a great deal of persuading that he’d be the perfect man to extol the virtues of a houmous, peppers and rocket sandwich over a pot of homemade pesto pasta!

With everything in place, we were ready to get out on the road, after a month of pre-launch marketing activity involving everything from introductory postcard and menu drops to complementary tasting platters for local businesses.

PR is hugely important and can often lead to other doors opening – for example, responding to a local newspaper article about East Staffordshire Borough Council’s healthy food on the move initiative meant being introduced to key people within the

16 November 2012 SANDWICH & SNACK NEWS

organisation such as Head of Finance, Stephen Hinds. He said, “By working in partnership with The Gourmet Lunch Company, the Council is not only providing a variety of healthy foods to employees but is also encouraging a new and emerging business to operate within the borough whose product contributes to the Council’s objective of providing better lifestyles to the people of East Staffordshire.”

Another key priority for us prior to launch was to be honest about the reality of there being waste at the end of the working day and to look at managing this – we’re currently talking to the local Salvation Army about being able to donate any leftovers to their Soup Kitchen.

At the time of writing, we’re just three weeks into our new adventure and I can honestly say I’ve never worked so hard in my life! The dream has become the stark reality of 5am starts to get the freshly baked baguettes in the oven and midnight finishes when the next day’s soup is simmered and seasoned, and the last carrot cake is cooled and glazed.

What’s kept me going is the amazing response from our customers. We’ve already established a daily round which is at capacity and achieved the sales target we’d set for six months in, and that’s totally down to the wonderful reaction we’ve had from local businesses.

I guess you can be the busiest person in the world but you still need to eat – and hopefully we’ve shown that it’s possible to have affordable, seasonally inspired, home-cooked food brought to your office to feed the soul and brighten up the working day.”

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ADVICE

How Pret

Works It’s not often that Pret opens up about its working practices, so a presentation by Caroline Cromar, Pret’s Director of Food, at the recent lunch! show, proved to be particularly illuminating

T

he most important aspect of Pret shops is our kitchens – they are at the heart of what we do. Without them we would not be able to deliver the quality food we do.

They are vibrant machines. The people who go and work in then, whether they are suppliers or people on experience days come back raving about them. The teams are engaged, they’re buzzing, and they’re passionate. I certainly know that when I joined Pret five years ago, having worked in kitchens previously, I found them unbelievably different from what I was used to.

Last year our teams made in excess of fifty million sandwiches by hand. Having these kitchens means we can ensure freshness; we don’t need long use-by dates or a long supply chain. Sometimes when we speak to new suppliers they say we can get you a six-month shelf-life but we say we don’t want that, seven days is fine for us; we really push the boundaries

on shelf life because it ensures that what we sell is as fresh as possible.

Out kitchens allow us to use ingredients which other people might find really challenging: fresh fruit in sandwiches; herbs; perfectly ripe, amazing avocados. We have tried before not to have kitchens – we currently have 15 shops where we don’t have them but we hate them - it means we have to label the products, and transfer them and it’s all a bit of a nightmare. If we could turn them into shops with kitchens we would, but they’re not big enough.

When Julian Metcalfe was in charge at Pret profit was a dirty word! On many an occasion he would say to me: ‘GP, Caroline? What is GP? I don’t even know what it is.’ Profit has been at the heart of the business since Julian left five years ago. Times are different now. All Pret food must now be profitable and this is a challenge for us because our spec. for ingredients is exceptionally high.

Amazing service We run our shops by what we call Production Principles. We have very set and very detailed ways of working: breakfast, lunch and late afternoon are all time framed to make sure that customers all receive the freshest products. Our shop kitchens also enable us to make products when customers come into us and have to ask for something that’s not available.

Operational Simplicity is another term we use: we are all obsessed with

making things as simple as possible for our shops. Developing a product that has perhaps 14 ingredients is not feasible for Pret. We run an extremely small larder with just 100 ingredients making up our entire range. We believe that if there are too many ingredients there are more boxes to count, and that is infuriating when a team member is stacking shelves and you’re waiting to be served. So we work very hard to ensure that this doesn’t happen.

18 November 2012 SANDWICH & SNACK NEWS

We are working on very small margins and retail margins and because of this our prices are slightly higher. But we feel that our customers respond to that and appreciate that they are paying slightly more for the quality we give.

We are 100% committed to our ingredients but in the last three years we haven’t focused on this area quite as much as we should have done. For 2013 we have some very ambitious plans for many of our ingredients. It’s going to cost us a small fortune but it’s going to be worth it to maintain our quality.

We have some quite ambitious plans for organic food for next year. The business stance currently is that if we can move categories to organic we should be doing so. We definitely feel that as we are market leaders in terms of organic milk we should be market leaders in other areas of organic as the only truly sustainable method of production, and we feel we need to take a strong stance on this.

How are the French shops going?

Paris has surprised us. We thought that putting an English brand into Paris under a French name to Parisian people that think they have the best culinary skills would be a real challenge. Every single one of the stores we’ve opened has been taking huge amounts of money – more than our London stores.

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ADVICE Pret’s five food rules

The right people We believe that the people in Pret are the most important ingredient for us.

Many companies do say this, but we truly behave like this.

We work extremely hard to recruit the best people we can and spend months training them and work very hard to retain them. We have around 300 applications a week and only a small percentage of these get a job because our interview process is so tough and robust. Every single person that comes to work for us only gets a job if the the shop team votes and decides they want them in the team.

There are weeks of training for a Paris doesn’t have any breakfast trade - Parisians still eat at home, similar to outside of London – so even without that we’ve been successful. It’s all a bit more challenging with the regulations that govern French employees such as overtime, minimum wage etc much strict than here.

From a brand point of view they have taken to us very well on top of selling British products such as BLT, and Super Club, but things like puddings they are not interested in – I guess they can get them for themselves already.

number of different key roles: team member trainers, baristas, hot chefs … all of these roles offer career progression. We promote 80% of our staff internally, so they grow up with a vision of what Pret food is.

We believe that if we treat staff with respect they treat the food with respect. We also incentivise our staff quite heavily to ensure they provide a great performance for us, including great staff parties!

Extracts are from Caroline Cromar’s presentation at this year’s lunch! show, entitled: ‘Pret: Our 25 year vision’.

Hot food? We have had a project on hot food this year. We have found it extremely difficult because hot food is not what Pret really does. In the shops we have these large hot cabinets so customers can help themselves to the hot food. But this has been very challenging to hold food in there for as long as we can without the food quality deteriorating; because we have such high standards, the time we can hold it is actually very short. So shop managers don’t want to stock too much because they get wastage.

There are five rules for Pret food, that we try and live by, which have morphed from the 20 or so when Julian was in charge.

1. Pret food must be delicious and natural.

2. Pret does not sell commodity food.

3. Pret should wherever possible make use of its kitchens.

4. Pret food must never look old, grey or unclean – although we’re still not sure what unclean means to this day!

5. Pret food must be bouncy, fresh, colourful and fun.

But despite our best efforts, we continually fail at this! This is a very challenging environment to work in. Some people might say that the design process is broken if we continually launch food that we don’t believe fits this design criteria. But sometimes we just have an instinctive feeling about our food and last minute changes frequently happen because things just aren’t completely right. We are obsessive about the detail.

Certainly people who join us to work in food development find the first 6-12 months of the food induction extremely challenging. We are expecting 100% from our food when they have been used to 95%.

Sometimes we launch food which our kitchens can’t cope with, sometimes the food doesn’t look as fresh or bouncy as it should, or something like the parsley we put in has gone grey, so we beat ourselves up about it, and respond very quickly. We are very clear in our vision about how our food should look.

We have just gone to trial on some frittatas, which are held hot and we have a launch of some breakfast products coming in two weeks. There are some further lunch products coming but it doesn’t really go with Pret’s freshness because the minute you’re holding hot food it’s deteriorating.

There’s a lot of work to do still but we’ve done some fantastic work around equipment innovation that’s going to be helpful in this area.

www.sandwich.org.uk November 2012 19

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NEWS

Farmers start pork promotion with Red Tractor bacon sarnies RUGBY legend and farmer's son Phil Vickery joined pig farmers recently on the start of a UK pork production price awareness tour, driving a Red Tractor through central London, and handing out bacon sandwiches to hungry builders and office workers.

Pig farmers have seen their production costs soar as droughts and crop failures around the world have driven up the price of feed and currently face losses of ÂŁ12 per pig.

This means retail prices for pork, bacon, sausages and ham, like many foods, are likely to increase over the coming weeks. Consumers indicated in a YouGov poll recently that they are prepared to support farmers and pay a little bit more for meat from pigs produced by responsible farmers who meet Red Tractor standards.

The pig farmers launched the campaign to show their appreciation.

"All the indications are that pork, bacon and sausages, like other foods will go up in price over the coming

months. We wanted to say a big thanks to shoppers in advance for sticking with us. Giving out free bacon and sausages sandwiches seemed like the natural way to do it," said Richard Longthorp, chairman of the National Pig Association.

"We really appreciate the support from the public, especially as we know a lot of people are feeling the pinch at the moment. All we are asking people to do is stick with us and keep buying Red Tractor pork, bacon, sausages and ham and we'll stick with them and keep producing the high quality pork they all love."

Speaking at the launch Phil Vickery said: "As a farmer's son I've always been supportive of countryside issues and as a keen cook I'm really passionate about quality ingredients.

We produce some of the best pork in the world in this country but our pig farmers are struggling due to high costs. It's great to see that the public are prepared to support farmers and

that the majority say they are happy to pay a little bit more for pork, bacon and ham, produced responsibly by Red Tractor farmers."

A YouGov poll published earlier this month showed the levels of public support for Red Tractor pig farmers.

When told about the issues facing farmers nearly two-thirds of people (63 per cent) agreed that it is right for consumers to pay a little more for responsibly produced food if farmers' costs had increased due to circumstances outside their control.

A report released last week by BPEX, which represents British pig farmers, showed how an increase of 714p on a pack of bacon would allow pig farmers to break even. However, if farmers do go out of business and supply falls shoppers could face prices rises of up to 70p per pack by next year.

Pig Farmers will visit 18 towns and cities with their Red Tractor this month.

Greggs hit by weaker sales Greggs has warned that sales will continue to fall for the rest of the year as its customers continued to economise. Its business has been hit by a combination of weak spending and bad weather since the summer.

Greggs saw like-for-like sales fall by 2.6% in its third quarter, although in the 14 weeks to 6 October, total sales increased by 5.9% driven by a new shop opening programme and continued success in wholesaling and franchising.

The company said its ‘Bake at Home' sales through the Iceland frozen food chain continued to perform strongly as did the

new motorway services shops opened in partnership with Moto.

The company opened 70 new shops in the year to

20 November 2012 SANDWICH & SNACK NEWS

date, which was ahead of expectations. Greggs said the decrease in like-for-like sales was an improvement on the 3.5% decline seen in

the second quarter but added that the recovery was smaller than expected.

The company said in a statement: "Consumers continued to show restraint in their spending and the adverse weather in July, followed by flooding in parts of the country at the end of September, also impacted sales in the period."

Greggs plans to mitigate the impact of this lower like-for-like sales performance through tight cost control and an increased profit contribution from wholesaling and franchising.

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RESEARCH

Key findings from the 2012 Sodexo lunch at work report The first in-depth study of its kind, the Sodexo Lunch at Work report has been produced by Allegra Strategies to provide a detailed and authoritative report on the eating behaviours at lunch, of adults at work. Simon Stenning, Allegra Strategies’ foodservice strategy director, delivered the findings at a recent lunch! show presentation.

I

t’s a remarkable statistic that 90% of all businesses in the UK employ less than 20 people, and are unlikely to have a catering provision as a result.

In fact, it’s unlikely that a catering provision would operate in any business that employs less than 100 people. On that basis, the contract catering market only works in about 1.5% of UK businesses currently.

Nevertheless, the lunch at work market value at the end of last year was £15.8b, showing 3.3% growth from 2010, so it is a very considerable market.

Of the lunch market as a whole, the largest share by value is packed lunches (34.1%, worth £5.4b), then in descending order there’s the grab and go market in shops, sandwich shops and supermarkets; the workplace sector; the café, coffee shop and sandwich bar market, the lunch at home market, and lastly the pub market, fast food market and restaurants.

There has been considerable expansion in the lunch market over the years, providing far more choice for consumers. We looked at the timeline, going right back to the 60’s and it’s clear that in the last 10 years we have seen an explosion of choice.

Obviously in the 1980’s a key development was when M&S pioneered the pre-packed sandwich, but more recent growth since 2000 has seen the advent of a far greater range of ‘food for now’ providers.

We included a case study of a market town looking at growth modes over the last 30 years, and - quite amazingly within the last 10 years we have seen double the amount of ‘food for now’ operators coming on board, with the likes of coffee shops expanding, an M&S

Simply Food store, Subway franchise, and so on.

Packed lunches Recognising that 90% of businesses don’t have a catering provision, we believe that 70% of consumers are taking a packed lunch to work with them at least once a week; 37% are buying lunch in a shop or supermarket at least once a week, and 28% are using workplace restaurants at least once a week.

Looking at current consumer lunch habits in detail. Workers appear to have a very repetitive pattern of lunch consumption and a narrow repertoire of venues: 66% agree that where they eat lunch is repetitive, 76% disagree that they have a wide repertoire of venues.

We also wanted to explore the approach to healthier eating and it seems that 57% of consumers claim to have a healthy lunch every day of the week, and 73% claim that they don’t have more indulgent habits towards the end of the week!

It has to be taken with a pinch of salt because it’s recognized, certainly in contract catering, that when you put fish and chips on the menu on Friday these claims seem to fly out of the window.

When we asked consumers about their lunch habits over the past year it seems that more people than ever are bringing in packed lunches - the effects of economic pressures. We also looked at what consumers have been doing less.

The results came as a surprise because we’ve seen enormous growth in the coffee shop market, the fast food market and branded restaurants, but consumers say they have done less of those things in the past year.

Another key issue is the location

22 November 2012 SANDWICH & SNACK NEWS

where lunch is actually consumed. It seems that 54% are eating their lunch at their desk, either whilst working (29%), or at their desk while on a break (25%).

This is one of the key concerns highlighted by the report, because not taking a break, fresh air or exercise is not beneficial for productivity during the afternoon.

Desk lunches What about the time taken for lunch?

50% take between 10-30 minutes; but the average break is reckoned to be only 29 minutes.

It’s interesting that lunch is not considered to be the main meal of the day, according to 90% of the sample. But there is general recognition of the importance of lunch in aiding productivity in the afternoon – 60% believed that they are less productive in the afternoon if they haven’t had lunch.

Whilst dieticians would promote a balanced meal, the vast majority of the

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RESEARCH sample indicated that they would prefer a lighter lunch.

Skipping lunch It’s very concerning that 1 in 10 consumers said they skipped lunch at least once a week, and more men than women skip lunch. Typically it’s a result of a number of patterns: too much work, or too many personal tasks as we try and cram more in; saving time so we can get away early; or saving money.

Some of the respondents said they just weren’t hungry, and it may be that increased snacking during the day or a big breakfast was the reason.

Purchasing lunch Looking at the factors behind the reason for purchasing lunch, it probably won’t be a surprise that taste was the most important factor, followed by value for money.

However, a desire for good value does not necessarily equate to getting a meal deal, which is not apparently always important for UK workers. 46% said that they don’t find a meal deal important when it comes to deciding what to eat or drink.

Meanwhile, only 8% of workers are using social media to find promotional offers, despite the huge rise in discount vouchers and promotional activity seen in the private restaurant sector.

In summary, UK workers are most concerned with eating good quality food, which is fairly priced.

Lunch favourites?

What are the favourites? As we’ve seen, workers have very repetitive lunch time habits and a very narrow range of venues, so it comes as no surprise that

Key findings from the report include: ■

Total value of the Lunch at Work market is £15.86bn in 2011, predicted to grow to £16.10bn in 2012

■

5.7 billion lunches were consumed in the UK in 2011. This has grown by 0.8% in the last 12 months

■

Sandwiches have a total 84% volume share, driven by consumer preference for both grab-and-go and packed lunch

■

Largest proportion of lunch consumed at work is packed lunch, with 70% of workers bringing in a packed lunch at least once a week

■

Supermarkets are the number one lunch destination among UK workers, with Tesco ranked number one as most frequented lunchtime destination

■

M&S is voted the best retailer for sandwiches, followed by Pret A Manger and Subway

■

The average length of a working lunch is 29 minutes. Influenced by work pressures, 22% of workers are taking shorter lunch breaks in the last year and only 3% are taking longer lunch breaks

■

One in two office workers regularly consume lunch at their desk

■

One in ten workers skip lunch at least once a week. 12% skip lunch more now compared with 12 months ago

■

Lunch is key to productivity – 60% of workers agree they are less productive in the afternoon if lunch is skipped

the traditional sandwich, in all its formats – panini, baguettes, wraps and so on – is still the UK’s favourite lunch product, followed by salads and then soup.

In fourth place is pasta, and to everyone’s surprise in fifth place, despite low carb diet fads like Adkins, is the jacket potato. It’s seen as filling and providing really good value and is still going strong in food courts around the country.

In sixth place is sushi, reflecting the fact that consumers have eclectic tastes and a willingness to be more adventurous, but also the freshness that sushi provides is one of the key drivers behind the perception that some food products are healthy.

We asked consumers why they consumed a particular item. Personal choice is clearly demonstrated, and it shows that lunchtime food has to have a really strong appeal, but that choice is

www.sandwich.org.uk November 2012 23

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RESEARCH backed up by other factors and healthy eating is high up on that list.

We have seen significant growth in new lunch time operators offering Mexican burritos, as well as companies such as Wasabi and POD, for example.

They have often proved to have a greater appeal than something as simple or ‘boring’ as a traditional sandwich and that’s because consumers want something that’s appealing – yes, it’s got be healthy, and good value, but it also has to be appealing.

Most visited lunch time venues What about the most visited lunch time venues outside of the workplace? It’s no surprise that the list is headed by the multiples like Tesco and Sainsbury’s, offering considerably attractive meal deal options.

More surprising was that Pret A Manger was in fifth place. This was a nationally representative sample and it shows that the quality format that Pret provides does appeal to all.

Influencing factors show that localising value is very strong but so is the need for convenience and fast service - ease and speed is something that people really want. Quality comes up there in fourth place and also lunch as a social occasion – simply enjoying lunch with other people.

‘Brown baggers’ We considered various typologies of consumers to determine the differences between them on attitudes towards price and health.

On the price front, 34% were very cost conscious with their lunch choice – they were the ‘brown baggers’, bringing in their own packed lunch, and more intent on reducing cost. The second group of packed lunch makers (30%) take a packed lunch but were not so cost conscious, typically spending a bit more.

The next group of value-led lunch purchasers were buying lunch (18%) at home or at work, but were value-led with 34% of that group intending to spend less.

In other words cost pressures are affecting those bringing lunch into work and those buying it.

18% were food-led lunch purchasers, so they were buying lunch but not so concerned about the cost.

Healthy eating When we grouped those buying lunch according to their attitudes to healthier

In order to ensure we captured the breath and depth of lunch at work market we employed a whole range of methodologies, including over 2000 on-line interviews with consumers from our own consumer panel and also on-line interviews with employees within the workplace. Plus we conducted indepth industry interviews to ensure we covered this in depth from a supply perspective, and from other people within the market. We also employed a considerable amount of desk research in compiling the market analysis.

It was very important at the start of this report to define the scope of the lunchtime market and all the options that consumers have. We included lunch that is consumed at home for people who are working, packed lunches that people are taking into the workplace, any workplace facilities, the grab and go market and the market for going out to lunch.

We worked on a valuation for size and volume for the market, although with volume we looked at outlets that existed within the market, so we excluded the at-home part within that. eating, we could see that 42% of the largest segment is made up of health conscious ‘brown baggers’, taking a packed lunch, tending to be older, with the greatest number of dietary requirements and recognising the importance of food within their working day.

21% bringing in their own lunch were not so conscious of health, with more of them skipping lunch during the week; followed by 15% of people who were lunch purchasers but still health conscious.

Less health-conscious lunch purchasers were often younger 20-35-year-old’s, skipping lunch, tending to snack, and probably familiar to many of us!

Current lunch trends We see that busy lifestyles are driving the need for service speed and product innovation; we also see that price consciousness and value for money are paramount for today’s consumer. But consumers are still looking for exciting, on-trend food, that’s appealing to the slightly adventurous with different tastes.

24 November 2012 SANDWICH & SNACK NEWS

The use of technology by operators is also crucial for their future success; it’s about delivering speed, delivering information and the ability to engage.

Hot food on the go is another big factor. It’s delivering something that’s more ‘interesting’ than a sandwich, and is offering something that technically is quite good value, even if it’s hitting the £5 price point. We can see from things like Mexican burritos that prices are going up to levels such as £7.00 and are still appealing.

Meanwhile, the range of offers on healthier eating is still going to increase; menu labelling will become more important as consumers look for more information about what they are consuming.

They are becoming more educated and knowledgeable and are looking for more information. That includes the increase in ‘free from’ products. We can see that there is an increase in consumers who feel or claim that they have allergies or intolerances and this has led to a growth in ‘free from’ products.

Future trends?

One of the critical things to recognize is that we have an ageing population in the UK and that means we are going to be working longer, and are going to have different demands and tastes. It’s interesting to note that the number of 1824 year olds is shrinking over the next 10 years and that will mean a degree of movement in the range of people consuming food at work or at home.

Getting into people’s minds the importance of reducing skipped lunches at work and well-being will also become more important for employers, particularly as they are looking after more older workers.

Informal lunch environments will become more important, recognizing the need for convenience and speed, and that lunch can be a social occasion. The emphasis on quality will become critical.

We also see an increasing growth in the use of smart-phones and tablets and the like, engaging with people at all points and providing people with information.

Technology will also increasingly be used for payments and we have seen mobile phones already being used for contactless payments at places such as EAT. Extracts from Simon Stenning's presentation compiled by Simon Ambrose

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To advertise call Paul Steer on 01291 636342 November 2012 25

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STREET FOOD

Street food rules, OK Street food has become one of the most important food trends around at the moment, but is it losing its momentum as it becomes mainstream? Richard Johnson, who founded the British Street Food awards, championed the cause at a recent lunch! show presentation. Simon Ambrose was in the audience

S

treet food is the most important trend in British food for years.

I’m the street food columnist for The Guardian and I’ve founded the British Street Food awards so I would say that … but I’m certainly not a lone voice crying in the wilderness any more.

We’ve been asked to get involved with the School Dinners campaign by Henry Dimbleby and John Vincent over at Leon; and it seems like even the high-end chefs get what we are trying to do.

Quoting Heston Blumenthal in GQ: “In a Britain that’s fascinated by food, street eating has become a whole movement. It’s not only delicious but it’s really creative and good quality and celebrates our eccentricities.”

Mark Hix has just launched FishDog, a wonderful old Citroen H van serving sustainable fish turned into hot dogs (a new take on the classic fish finger sandwich). Even Jamie Oliver, who has always preached the idea of sustainable, British

‘The high street is dying and people are tired of ‘cookie cutter’ offers – they want something that’s crafted for them, that feels individual’ and fresh food, says: ‘Street food is one of the exciting things about at the moment.”

He’s even got his own pizza truck and invited us to hold the Street Food awards on the cobbles outside ‘15’.

It’s very on trend and it makes sense of all those concepts which people bang on about like fresh, local and seasonal. Most of the ingredients street food traders buy will be exactly these because they’re cheapest and they are working on such tight margins.

What is most exciting from a retailer’s point of view is street foods’ spontaneity and immediacy, compared to restaurant food where then can be a delay before it is served, taking the food well past its optimum point.

With street food you can get it absolutely right. We

26 November 2012 SANDWICH & SNACK NEWS

might be talking about a 28day aged beef, rolled in the trader’s hand and squeezed down onto a searingly hot plate so its sizzles and caramelises just perfectly.

Because it’s been ground this morning he can afford to leave it pink in the middle, so no health and safety problems. He’ll then cloche it and probably use an English cheese, so it melts and bubbles and put it into a sourdough roll. It’s then squeezed together and put it into your hand. But if that burger was left for two minutes the juices would be past their best.

There’s nothing new about street food. In the 12th century we were eating hot sheep’s feet; in Dicken’s time we were eating whelks, oysters - all sorts. Something happened and we became embarrassed about eating around others – street food was suddenly seen as somehow very carnal and something we should be doing in private. Mercifully, 20 years ago, probably because of McDonalds, we started to become less embarrassed and we’ve now come out about it.

We like the idea of dining being negotiable. We don’t want a starter, main course and dessert any more, we want a salad and a cup of tea

or a sandwich and a beer. We don’t want someone telling us we can’t eat that way because we’ve had it on our holidays and we want to have it here.

Pop ups, supper clubs and street food all feed into that freedom to eat the way we want to eat.

If I was one or two years younger I would be doing it myself. It feels very Dragon’s Den to me that for between £500 - £30,000, you could be starting up a wonderful new business. Almost anyone could do it because everyone’s got that one dish that they do.

It’s not about offering more than perhaps three dishes because it’s all about keeping it small. I’ve met someone recently who’s going to do a cheese on toast van – everyone likes cheese on toast, especially at festivals!

The high street is dying and people are tired of ‘cookie cutter’ offers – they want something that’s crafted for them, that feels individual.

That’s why Starbucks is now writing our names on their coffees. To begin with I thought that was a terrible idea but now I don’t feel so exploited - it’s changed the nature of our business relationship. We can all learn from the spontaneity of street food.

Flexibility is also important. One of the street food chefs I was working with at the weekend – a Michelin-starred chef who is now working on the streets – recently had a delivery of 100 chicken wings. He decided to

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STREET FOOD Automatic heat sealing machines Designed and built by

‘It’s not enough to just plan to combine something like Mexican and Indian food – the key rule of the street is does it taste good?’ try a different rub on them and it made a massive noise on Twitter and Facebook. He then sold those wings within 60-70 minutes.

The move towards a growing individuality also extends to the vehicles that street food is served in with lots of esoteric vans and trucks around, and they’ve all got a back story. There’s one called Lulla Belle, which was a fire engine, and is now like Bety’s Tea Room with the siren turned into a little cup cake. She opens the door and sets out her vintage china and home made cakes. She makes lots of tea and brings happiness wherever she goes.

The key is just to make it special and individual.

A few more examples: there’s What the Dickens, who dress up as Victorian gentlemen, ride round on a tricycle and serve old English breakfasts such as kedgeree and devilled kidneys, and do a great business. Or The Mussel Men, again rooted in this pride in British food –selling mussels and oysters from a barrel, dressed as 1920’s circus strong men in leotards, who will often challenge people in the audience to an arm-wrestling competition.

Fusion foods is also very much part of the street food movement. There’s a company called Tuna Fused Foods and they’re doing a fantastic Gujarati burrito. But it’s not enough to just plan to combine something like Mexican and Indian food – the key rule of the street is does it taste good?

Street food is all about working with private landlords because trying to work with the Dickensian bylaws make your life a misery.

We were recently told by a council that we couldn’t have four straw bales for a street food event because it would be a fire risk! Car parks are frequent venues, and they are much more agit-prop, more instant and exciting.

With people like Jamie Oliver getting on board and the trend being picked up everywhere by the mainstream, is street food in danger of becoming boring?

‘Twas ever thus. Everyone is always after the next big thing and yes, as time goes on more and more people are getting involved. But it doesn’t really worry me. The main thing is that food is authentic, good and affordable and that it’s done properly.

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www.sandwich.org.uk November 2012 27

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SEAFOOD NEWS

New prawn specialities introduced by IcePak ICEPAK, the seafood sales division of the Yearsley Group, has launched a range of new foodservice prawn speciality product lines, under their Lucky Red brand.

Two different sizes of filo and breaded butterfly and one size of breaded torpedo and tempura battered king prawns are available. The coated prawns will be packed in a 500g box.

Ian King, sales director, explains: “We see Lucky Red as a well-established brand in the UK, and whilst traditionally we have focused on cooked and peeled prawns we wanted to diversify our product offering to include a good quality range of speciality prawns. They are

popular product ranges and we think our customers will find the high quality and competitive prices attractive.

“Through working with

John West Pole and Line Tuna additions John West Foods has strengthened its range by investing in the re-launch of its Light Lunch product and refreshing its bestselling recipes to incorporate Pole & Line caught tuna and Wild Pink salmon plus introducing two new variants.

The recipes and new products have been developed off the back of extensive research into consumer preferences including the resurgence of the workplace lunchbox. Craig Gidley, brand manager for Light Lunch said: “As consumers find their budgets squeezed, more workers are buying lunch in advance and bringing it to work. Light Lunch’s

ambient format makes it the ideal choice for cash strapped consumers who refuse to compromise on quality and nutrition.”

John West has ensured that each of the fivestrong product range, including the new variants ‘Mexican Style Tuna Salad’ and ‘Italian Style Tuna Salad’, are calorie controlled, with the tuna varieties coming in under 275 calories and the Moroccan Style Salmon Salad at 325 calories.

All the recipes count as one portion of 5-ADay and contain no artificial colours, flavours or preservatives. In addition, the Mexican Style Tuna Salad recipe is gluten free.

28 November 2012 SANDWICH & SNACK NEWS

well-established and highly accredited factories in China and Asia, we know that the products we are sourcing will not only meet UK criteria and

exacting standards, but satisfy the needs of our customers.”

The company was acquired by Yearsley’s in January 2011. Ian King added: “Eighteen months on from the acquisition, IcePak continues to grow. Not only is IcePak building on its own customer base, it is also offering additional frozen seafood products to Yearsley Food Sales existing clients, providing them with all their frozen food needs.”

IcePak is part of Yearsley Group’s food sales division, which also incorporates Belfield and Yearsley Food Sales which, between them, offer more than 1,000 individual product lines.

Big Prawn Company launch new Big & Juicy lines The Big Prawn Company have launched the first three products in the new Big & Juicy range.

They are Big & Juicy King Prawns, Big & Juicy Madagascan Tiger Prawns and Big & Juicy Clams. Big & Juicy is said to be a unique concept in frozen seafood.

“Instead of the traditional “bags of snow” that is what you normally get with frozen seafood, these products are sold boxed with windows on front and back so that you can clearly see the product. Inside the product is in a vacuum pouch that keeps the seafood from drying out whilst allowing the product to be seen clearly,” says the company.

The packs are easy and

convenient to defrost with no mess or fuss. Being thin and flat, they can be defrosted overnight in the fridge or quickly by running under warm water.

Big Prawn specialises in prawns and crayfish, currently imported at a rate of about 1,400 tonnes per year from South East Asia and the North Atlantic, creating a turnover of about £12m.

These are processed into packs in brine, modified atmosphere packs, mayonnaise-based products and Breakers snack pots. They are sold into supermarkets – including Waitrose, Tesco and Aldi – as well as restaurants, food outlets, including Pret a Manger, wholesalers, cash and carry firms and fish merchants.

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To advertise call Paul Steer on 01291 636342 November 2012 29

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Seafood sustainability success story T

here can be no doubt that the UK seafood industry has undergone a remarkable transformation in the last few years with sustainability now a key issue.

While there’s clearly a long way to go, consumers are now much more clued up about the issues, such as the obscene waste of by-catch involved in fish aggregrating devices, following the remarkable film ‘End of the Line’, and the support of celebrity chefs has helped.

Greenpeace has also played a major role in educating consumers and bringing pressure to bear on manufacturers and supermarkets with its very successful sustainable tunasourcing campaign. It recently commented: “The UK is now the most sustainable tuna market in the world, with the tuna industry here leading the global industry by advocating marine protection and reshaping itself to fish sustainably in ways that conserve fish stocks and ensure healthy oceans for

generations to come. The UK shifts have not just raised the bar, they've completely changed it. FAD-caught tuna is no longer acceptable here, and that movement is spreading globally.”

Sandwiches figure substantially in seafood terms with tuna and prawns being two of our major fillings. Here’s a breakdown of how some of the major sandwich retailers and supermarkets have been responding

RetaileRs and cateReRs Pret A Manger Its tuna is pole and line caught skipjack tuna from the Maldives and Ghana, the most sustainable fishing method as it avoids the by-catch issue.

The company has never used blue fin tuna in its sushi and has recently dropped yellow fin tuna from sushi as well.

Its crayfish are caught wild and

30 November 2012 SANDWICH & SNACK NEWS

come from China and in general it insists that suppliers meets high standards, in line with those in the UK and Europe (all factories are BRC accredited). It has recently sent a team out to China to meet fishermen.

Its smoked salmon is from lowdensity farms rather than wild. Fast flowing water is passed over the stocks in order to replenish oxygen and remove waste, and they are fed a GMfree diet. Its salmon supplier’s farms are working towards RSPCA Freedom Food accreditation.

Greggs Through its tuna supplier, it only sources Skipjack tuna and not endangered/at risk species such as Yellow Fin, Blue Fin or Bigeye.

Fishing is not via drift nets or long line methods and it is committed to move to 100% ‘Fish Aggregating Devicefree’ & ‘Pole and Line’ fishing by 2016. Its tuna is sourced from the Indian Ocean.

S&SN_142_Nov12_p30-33_Layout 1 16/11/2012 15:35 Page 31

Martin Mathew & Co Ltd, have a full range of high quality tuna and fish products, always at competitive pricing, with Brands and Service you can rely on.

Pole & Line Tuna regularly available.

We also supply other high quality sandwich and snack ingredients

Please speak to sales at Martin Mathew & Co Ltd on Tel : 01992 641641, sales@martinmathew.co.uk

www.martinmathew.co.uk

S&SN_142_Nov12_p30-33_Layout 1 16/11/2012 15:35 Page 32

Its prawns come from the Davis Strait area of Western Greenland and its supplier, along with the entire fishing industry in Greenland, is currently working towards MSC (Marine Stewardship Council) certification.

Subway Subway is working with vendors and suppliers to source seafood as sustainably as possible. It supports the establishment of marine reserves, specifically in the Pacific Commons.

In the UK and Ireland it sells only skipjack tuna, considered by the International Union for Conservation of Nature (IUCN) Red List as a species of least concern. It is sourced from fisheries with non-threatened stock levels. Its approved tuna suppliers only purchase from certified non-IUU boats on the Earth Island Institute approved supplier list.

In addition, it is working with suppliers to source tuna from fisheries that use responsible management practices based on independent scientific evidence and the enforcement of seasonal fish aggregating device bans.

It is working with the Marine Stewardship Council (MSC) to develop a commercially feasible transition plan to more sustainable tuna.

Leon Any fish Leon uses is from sustainable shoals.

The fish in its fish finger wrap is sustainable and from Icelandic shoals – which are also monitored by Waitrose and the John Lewis Partnership. It has also had them checked out by The Sustainable Restaurant Association (Leon was a founder member) and “they got the thumbs up.”

Sodexo Sodexo has been working closely with the Marine Stewardship Council since 2008 to ensure that a greater proportion of the fish and safood served in its restaurants comes from sustainable fisheries.

Since December 2010, all its UK restaurants and cafés have been certified to serve MSC fish and seafood - a first for foodservice, it says. This includes more than 375 schools and universities, 54 hospitals, 150 defence sites, 350 company restaurants and other sites across the country. It has a range of over 50 MSC certified products available, covering species such as pollock, coldwater prawns, cod and mackerel.

Benugo Sandwich and wraps bar Benugo, one of a number of caterers owned by Westbury Street Holdings (WSH), has signed up to Sustainable Fish City.

This involves the active promotion of sustainable fish, by becoming certified to sell Marine Stewardship Council certified fish with options to move away from over-utilised species such as fresh cod, haddock and tuna.

Sustainable Fish City is the campaign to turn London into the world’s first city where businesses, hospitals, universities, schools and citizens all eat sustainable fish. Its commitment includes helping to protect fish and conserve precious marine environments through adopting a sustainable fish buying policy and communicating marine conservation messages to their tens of thousands of customers throughout the UK. Tossed Tossed is totally committed in sourcing fish from well-managed and sustainable fisheries and takes responsible sourcing and the protecting of endangered species extremely seriously.

Its suppliers source fish products within the UK and international regulatory guidelines. The species on the IUCN endangered list are regularly reviewed and its suppliers do not supply any species on this list. Its suppliers were said to be the first in foodservice to offer MSC approved products, with the largest range of MSC certified foodservice products in the world.

32 November 2012 SANDWICH & SNACK NEWS

POD The company supports sustainable fishing.

supeRmaRkets M&S Switched to 100% pole and line caught tuna in 2008 in cans of tuna and sandwiches.

Waitrose All of the supermarket's fresh and frozen tuna is either pole and line or line caught, and all tinned tuna is pole and line caught, including all the tuna in ready-prepared products such as sandwiches and pâtés.

Morrisons Morrisons’ tuna is caught using the pole and line method or from FAD-free fisheries. This policy also applies to tuna used as an ingredient in Morrisons products including sandwiches and instore prepared products.

Sainsburys All its canned tuna, including the tuna in its sandwiches, sushi and ready meals, is caught using pole and line.

Boots All tuna used in its lunchtime foods (sandwiches and salads) has been sustainably sourced, caught by pole and line to help protect marine life and maintain biodiversity, since June 2011.

ASDA All of its tuna will come from pole and line or FAD-free sources (Fish Aggregating Devices) by the end of 2014.

Tesco Committed to moving to 100 percent pole-and-line sourced tuna on its ownbrand canned tuna by the end of 2012, “provided it can ensure that this can be achieved in a sustainable way that guarantees the quality and traceability of the product”.

S&SN_142_Nov12_p30-33_Layout 1 16/11/2012 15:35 Page 33

“

QUALITY TUNA AT E L B A K R A REM PRICES

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Importers, Stockholder & Distributors Supplier to manufacturers of sandwiches, fillings & ready made meals. The foodservice, wholesale & retail trade.

All Products approved by leading UK & EU Blue Chip manufacturers and retailers.

Affiliated offices in Thailand, Vietnam, China, Indonesia.

Visit our new site for Tuna Market Updates and Special Offers

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Goddess House, Helford, Cornwall, TR12 6JX Tel: 01326 231800 / 07824 325480 Mobile: 07824 369036 Fax: 01326 231758 Email: et@goddessfoods.co.uk / gordon@goddessfoods.co.uk www.goddessfoods.co.uk

S&SN_142_Nov12_p34-35_Layout 1 16/11/2012 13:48 Page 34

SEAFOOD RECIPES

Fish and seafood sandwich special Over the years industry sandwich designers have worked long and hard to come up with awardwinning seafood recipes for the Sandwich Designer of the Year competition. Here’s some of the best

Citrus Prawn

Lee Hurcomb, This recipe was created by ds, Foo d Freshway Chille s a category Wolverhampton, and wa Sandwich winner in this year’s British s ard aw r Designer of the Yea Ingredients illi powder, Prawns, Mayonnaise, Ch e juice, Lemon Lim , Coconut replacement ap Wr , uce lett juice, Little gem Make up se, chilli Mix the prawns, mayonnai e and juic on lem and powder, lime Add a line er. eth tog ent em lac rep coconut shredded ce pla of the mix onto wrap and . lettuce over the top half.

Roll the wrap and cut in

Dill Salmon and Stuffing Sandwich spinach leaves.

Dill Marinated Salmon with Horseradish & Mustard stuffing on a bed of and Stuffing Sandwich" as his entry in the Salmon "Dill the created Cheddar Steve Davey of the Foodservice Centre in Sandwich Designer of the Year."

2006 Sandwich Designer of the Year Awards category "Mr Crumb Stuffing Ingredients Oatmeal Bread, Spread, Dill marinated Smoked Salmon, Mr Crumb Horseradish & Mustard Stuffing, Baby Spinach Leaves

34 November 2012 SANDWICH & SNACK NEWS

Method Apply spread to both sides of the bread. Distribute the spinach leaves over the bottom slice of bread. Lay the salmon over the leaves. Spread the stuffing over the salmon. Place on the top slice of bread.

S&SN_142_Nov12_p34-35_Layout 1 16/11/2012 13:48 Page 35

SEAFOOD RECIPES

Honey & Mustard Tuna This recipe was created by Mark Evans, who at the time worked for The Sandwich Factory, as one of his entries for The British Sandwich Designer of the Year Award and won him the MCM (UK) Tuna Sandwich Designer of the Year Award Ingredients 50g Deepblue flaked tuna, 20g creamy mayonnaise, 14g Crème Fraiche, 7g Wholegrain honey mustard, 1g English mustard, 1g finely sliced Dill, 1g fresh lemon juice, 15g chopped Romaine lettuce, Sea salt and cracked black pepper to taste Method Place the tuna to one side and mix all the other ingredients gently together. Fold in the tuna and check seasoning. Butter bread and then add the filling.

Cut and serve.

Thai Fishcake and Chilli Sauce Sandwich Atlantic prawns and flaked cod in a rich, creamy Taiwanese sauce with crisp Oriental leaves.

This sandwich was created by Neil Wilkinson as his entry for the Faroe Seafood Prawn Sandwich of the Year Award

Salmon and wasabi wraps

This recipe was created by Keith Allen, Foodservice Centre and was a category winner in the 2011 Sandwich De signer of the Year Competition Ala skan salmon and wasabi wraps with beetroot slaw and pea shoots Ingredients Chinese pancakes, Alaska n salmon, Lime juice, Chopped parsley, Wasab i and sour cream mayonnaise, Fresh beetroot julienne, Peashoots Make up: Mix the salmon with lime juice and parsley, place mix in centre of pancake, top with wasabi mayonnaise, fresh beetroot julienne and peashoots. Wrap, repeat and serve 2 portion.

Ingredients Prawn and cod mix consisting, Faroe 200/300 prawns, Fresh flaked cooked cod, Thai seafood sauce consisting, Red chilli puree, Garlic puree, Lemon grass paste, Thai fish sauce (Nam Pla), Coconut milk, Ultra sperse, Ground black pepper, Mixed Oriental leaf, Butter, Cracked black pepper, 16 slice oatmeal bread Method Butter bread. Mix prawn with cooked cod. Mix sauce ingredients together. Spread sauce onto bread. Place fish mix on sauce. Place on leaf mix. Season with cracked black pepper. Cut and eat.

Hearty Healthy Tuna Chunky flakes of Tuna, Olive Oil based Dill Slaw, Nutty Avocado and Fresh Crisp Watercress all in a soft Multi Seed Roll. ‘Now That’s Healthy’ Neil Wilkinson created the "Hearty Healthy Tuna" as his entry in the 2006 Sandwich Designer of the Year Awards category "MCM Select Foods Deepblue Tuna Sandwich Designer of the Year."

Ingredients MCM Select Foods Tuna, Multi Seed Roll, Butte r, Dill Slaw- Dill, Chinese leaf lettuce, carrot and red wine vineg ar, Avocado, Vine Ripened Tomatoes, Watercress Method Butter Roll. Add Dill Slaw. Add Flaked Tuna . Sliced vine ripened tomatoes. Sliced Avocado.Crisp Watercress.

www.sandwich.org.uk November 2012 35

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PRODUCT DEVELOPMENT

TMI launches new cooked back bacon range Industry suppliers TMI Foods have come up with a cooked back bacon with ‘at home’ taste qualities for sandwich manufacturers, after months of development work

N

ew product development work on perfecting a cooked back bacon appears to have paid dividends for cooked ingredients firm TMI Foods, a Dawn Farms company and sandwich industry supplier.

The Northampton-based manufacturer, which earlier this year became the UK’s only cooked bacon company so far to achieve Red Tractor assurance, is already fulfilling orders for the new product from one of the country’s leading foodservice groups who have started supplying to two major high street retailers.

“It’s a superb quality, succulent back bacon, exactly as you would expect to cook at home, and eats well both cold and hot,” says TMI’s head of food innovation, Christian Binney. “It is the result of several months of development work in getting the process right in terms of colour, texture and flavour and it is really starting to pay dividends.”

The back bacon, cured in a traditional way and then naturally smoked to impart applewood and beechwood flavours, is a product the company believes will excite the sandwich industry and change the

Christian Binney

way it thinks about this perennial favourite.

“Most food-to-go operations don’t have the facilities to prepare freshly cooked bacon on site, so the real challenge for us was to produce the type of cooked bacon you might expect at home or in a café,” added Christian.

TMI’s new product is timely, given a growing breakfast market on the high street where bacon is still a firm favourite at the top 150 UK foodservice menus, according to food industry research consultants Technomics.

Additionally, the NPD Group

36 November 2012 SANDWICH & SNACK NEWS

‘CREST’ report at the end of last year showed that breakfast was growing traffic share across all foodservice categories, with breakfast and sandwiches the best performing food items.

The UK market for cooked bacon is currently worth over £120m and growing as demand for sandwiches, ready meals and snack foods increases.

TMI itself cooks enough bacon to fill 1.6 million sandwiches every week.

In developing the new back bacon, TMI had to be mindful of the Government’s salt reduction targets for 2012 (set for raw bacon rather than the cooked ingredient). “It’s always a difficult balance to strike,” said Christian.

“We still want the end product to be bacon and taste like bacon, and you have to retain a certain amount of fat, salt and preservatives in order to achieve that.

“But we have been working on reformulating our range of cures to reduce the number of preservatives and levels of salt in bacon, without compromising taste. In addition, we source the best pork bellies available from selected UK and European suppliers. By sourcing these leaner cuts of meat and investing in precision curing, we have been able to drive healthier options which still deliver distinctive tastes,” he said.

This ability has been enhanced by the company’s location. Its £16m Northampton factory is reckoned to be the most modern bacon cooking plant in Europe and is located at the heart of Britain’s sandwich and food manufacturing industry.

“Our innovation team is totally dedicated to working closely with our customers to help them achieve a point of difference, continually working on the development of new flavours, different cuts, distinctive tastes and healthier options,” said Christian.

S&SN_142_Nov12_p36-37_Layout 1 16/11/2012 13:49 Page 37

PRODUCT FOCUS

Light bulb moment leads to new smoked humous Calcium, Magnesium, Potassium, Phosphorus, B vitamins and β-carotene; • With immunity-boosting garlic and lemon juice; • Contains UK rapeseed oil – British alternative to olive oil, high in omega 3 and 6 fats.

HUMOUS is always a great option to have on the sandwich menu, especially for vegetarian, vegan or just health-conscious customers, who might sometimes struggle with lack of choice.

Now there’s an entirely new product variant with which to tempt consumers, and an interesting success story behind it.

Julie Waddell is an “ordinary mum” from Sutton Coldfield, Birmingham, driven by an extra-ordinary passion for great food. This is reflected by her work on BBC Radio 4’s The Food Programme and away from the studio, she’s inspired to create tasty, healthy recipes to feed friends and young family.

One day Julie had a light bulb moment: why not put together classic favourite humous, which even in its basic form is very nutritious, with the smoked taste found in luxury foods such as cheese and salmon? Suddenly, this was humous on a whole new level and, she says, the first such product in the UK.

nutritious and naturally lower in fat, and has a notably thick and hearty texture, so it spreads perfectly on sandwiches and wraps and holds up well with a crunchy salad or jacket potato.

Chickpeas smoked over Welsh wood in an Anglesey smokehouse After four months of hard slog in her home kitchen, with 100s of batches and at least 20 recipes, Julie was finally ready to go to a BRC-accredited manufacturer. She also found a small smokery business based in Anglesey, able to take the chickpeas and smoke them cold, over real Welsh woodchips, for humous with a deep, rich undertone of flavour.

The recipe has a focus on quality ingredients and one of the highest percentages of chickpeas on the UK market, she says. This means it’s very

Summarising the advantages, the product is: • Low in fat – but not forced by ‘tampering’ - it happens naturally in the recipe; • Free from - vegetarian, vegan, lactose and gluten free; • Naturally cold-smoked – she eschews cheap ‘liquid smoke’ and uses a noncarcinogenic, cold-smoking process. It even helps to keep the humous fresher; • It’s claimed to have one of the highest percentages of chickpeas in the UK humous market with high levels of fibre, protein, plus plant sterols,

Newly available in food service tubs Moorish’s first sales were retail ready pots in delis. It’s now being taken on by Waitrose and Harvey Nicholls, which are stocking it from the end of November.

As a small-business woman herself, Julie is interested in working with others as partnerships. The early success of Moorish now means she’ll be able to properly service smaller food service outlets and delis.

There are three varieties available currently: Original Wood Smoked Humous with a natural, unique taste; Chilli Harissa Wood Smoked Humous; and Lemon and Dill Wood Smoked Humous, with a fresh balance to the smoky flavour.

David Franks, a well-known name in the sandwich industry, is acting as consultant for the venture.

Julie@lovemoorish.co.uk 07857425311

Wall’s breaks into hot breakfast snacks WALL’S, the UK sausage brand, has launched a new range of microwavable snacks.

Rolled out to independent retailers on the 10th September, the line up comprises a Sausage Bap – served with

a sachet of tomato ketchup – and a Breakfast Muffin – made up of a Wall’s sausage topped with an egg and cheese slice. Both are microwaveable and have an RRP of £1.99 (155g).

Predominantly targeted

towards the working man, the breakfast range is designed to provide an “inspiring, tasty solution” that people can eat on the move.

Emma Calder, senior brand manager, Wall’s Pastry, said:

“We know from our research that two-thirds of people consume breakfast as part of their daily routine, but more and more are struggling to find time to eat at home or prepare their breakfast from scratch. ”

www.sandwich.org.uk November 2012 37

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BRITISH SANDWICH DESIGNER 2013

Could it be you?

The art of creating new sandwich recipes is a critical part of keeping consumer interest and vital to the future of the industry.

The British Sandwich Designer of the Year Award aims to recognise the major contribution made by those involved (often behind the scenes) in creating new recipes.

Through a series of five regional heats and a final in London, 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. Whether you work in a sandwich bar, catering or a manufacturing environment, now is your chance to win the recognition you deserve by entering The British Sandwich Designer of the Year Award 2013.

BRITISH

SANDWICH DESIGNER OF THE YEAR

2013 I

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BRITISH SANDWICH DESIGNER 2013 About the IngredIents Each competition that makes up the British Sandwich Designer of the Year Award has an ingredient specified by the sponsor. Your entries must include this ingredient but you are free to use other ingredients of your choice to create your recipe.

There are five sections to the Award, each a competition in its own right:

Bel UK Leerdammer Mature Matured for longer, the rich and smooth version of Leerdammer is great for cooking or indulgent snacks. With its rich intense flavour Leerdammer Mature is the perfect sandwich cheese, complementing everything from Portobello mushrooms and fresh pesto to vine ripened tomatoes and cured beef.

When melted, its nutty taste and delightful stringy flavour enhances any sandwich. Plus, it stays fresh and glossy for up to 90 minutes outside the fridge making sandwiches taste fresher for longer.

GODDESS Tuna "GODDESS" Tuna is of the highest quality and is approved by many UK and Irish blue chip manufacturers as well as many well known high street names.

"GODDESS" canned fish has been around for over 100 years. We select only the very best BRC approved manufacturers to pack "GODDESS “to our own exact specification. Our tuna mixes rather well with mayonnaise and other ingredients to make the perfect tuna sandwich". “It has to be good to be GODDESS”

roasted sliced chicken is without equal.

The chicken breast is produced at one of the world’s finest poultry processing plants that boasts BRC Grade A, full ACP Farm Assurance, Halal certification and a host of many other accreditations.

This product not only ticks all the boxes when it comes to quality, taste, texture and flavour but can also offer the whole Farm to Fork experience at an affordable price.

price.

Universal Meats Roasted 5mm Sliced Chicken Breast Cut from roasted whole breast fillets and hand carved to a thickness of 5mm,

English Provender Apple, Pear and Fig Chutney An extremely versatile chutney with tangy apple, sweet pear and crunchy fig.

Warburton’s Gluten Free Range Warburton’s have developed a gluten free range of products that taste great but are gluten and wheat free. In this category contestants will be asked to create a recipe with either the gluten free baguette or sliced loaf.

Free samples of the sponsors’ ingredients are available for you to experiment with. Please email Pam Sainsbury at pam@jandmgroup.co.uk or telephone on 01291 636341 to arrange for delivery of the samples.

www.sandwich.org.uk November 2012 39

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BRITISH SANDWICH DESIGNER 2013 You may enter up to two recipes in each of these competitions – the more you enter the better your chance of making the final.

The choice of sandwich type is entirely yours – all you need to bear in mind is that the final presentation should be commercially viable to make (you must state the market it is aimed at such as workplace, sandwich bar etc.) and the sandwich should include the appropriate ingredients stipulated in each category. the CompetItIon In the first stage, our judges will be selecting the two best entries in each of the competitions in each of the five regions. These finalists will then be invited to take part in the heats which will be held in regional centres around the UK during the early part of 2013.

These will be held as follows: LIVIngston – monday 4th march, 1.00pm, West Lothian College, Almondvale Crescent, Livingston, West Lothian EH54 7EP mAnChester – Friday 8th march 9.15am, at WS14 Kitchen, Tameside College, Beaufort Road, Ashton-underLyne, Lancs OL6 6NX London – monday 11th march, 11.00am, at Bel UK Kitchen, Suite 1, 2nd Floor, 160 London Road, Sevenoaks, Kent TN13 1BT CheLtenhAm – Wednesday 13th march, 10.00am, at Gloucestershire College, Cheltenham Campus, Princess Elizabeth Way, Cheltenham GL51 7SJ

recipe using the ingredients specified for each competition and send your entries to us by email, or post, to reach us by no later than TUESDAY 12th FEBRUARY 2013. Please email pam@jandmgroup.co.uk for an entry form and to receive the free sample products to create your recipes, or telephone on 01291 636341.

Association will notify the finalists (two from each competition) and invite them to one of the heats where they will be asked to make up their sandwiches in front of a panel of judges.

the Ingredients In each competition an ingredient has been specified by the sponsor. Your entry must include this ingredient but you are free to use any other ingredient of your choice to create your recipe.

the rules All entrants must agree to, and comply with, the following rules: • Each entry must contain the ingredient specified by the sponsor; • Each recipe must be commercially viable – in other words capable of being made and sold successfully in the chosen market (Note: It is important that you state the market it is for plus the sales price) • Each recipe must be sufficiently innovative to be different from existing products on the market; • Contestants must agree to their recipes being publicised and used by the sponsors and BSA for promotional purposes; • Each contestant must agree to make up their sandwich at the Final if they are successful in reaching that stage; • Any changes made to the recipe will result in the entry being eliminated; • The competition is only open to those involved in the commercial sandwich market.

the Judging All entries will be collated by the British Sandwich Association and submitted (without details of the entrant) to an independent judging panel who will be asked to pick the two most creative but commercially viable recipes in each category per region. Immediately that is done the

Entries should be sent to: British Sandwich Designer Award, Association House, 18c Moor Street, Chepstow, Wales NP16 5DB or emailed to pam@jandmgroup.co.uk to reach us by no later than 12th February 2013.

If you need any further information, please call Pam Sainsbury on 01291 636341.

entries should be clearly marked with the following information: • The category they are entered for; • The selling price of the sandwich; • The market it is aimed at – e.g. forecourt, supermarket, sandwich bar; • Your name, the name of the business, address, telephone number (mobile if possible) and email address; • The name of the sandwich; • A list of the ingredients to be used; • Instructions for assembling the sandwich.

• The regional heat you would prefer to attend if successful.

mIdLAnds – monday 18th march – venue to be confirmed.

The winners from the regional heats plus the best runners up will then be invited to the Final which will be held at the Lancaster London Hotel, London on Thursday 16th May 2013 – the same day that the Sammies (The British Sandwich Industry Awards) are held.

All the finalists will be invited to attend the dinner (with a partner) as guests of the sponsors. hoW to enter All you have to do is come up with a new commercially viable sandwich

40 November 2012 SANDWICH & SNACK NEWS

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To advertise call Paul Steer on 01291 636342 November 2012 41

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INDEPENDENT SANDWICH BAR

Portsmouth celebrates Trafalgar Day with salt beef sandwiches FOOD outlets in Portsmouth have been offering a salt beef sandwich to celebrate Trafalgar Day this year.

It’s part of the ‘Taste the Victory’ campaign, which aims to have October 21 – the date of the Battle of Trafalgar – recognized and celebrated as an annual Bank Holiday.

The beef was the staple diet for sailors heading to foreign shores from Portsmouth – right from when records began up to and including the Second World War. The sandwich, branded the

Victory, contains salt beef and pickle on a choice of breads. £1 from every sale is being donated to the National Museum of the Royal Navy, which works to ensure HMS Victory, in Portsmouth Historic Dockyard, is preserved for future generations.

Hensons Foodservice supplied the salt beef at a special discounted price through Portsmouth-based Dennis Edwards Foodservice to restaurateurs, publicans, cafe and deli owners as the main ingredient in the ‘Victory Sandwich’.

New sandwich bar for Merrion Centre, Leeds Trained chef Alex Gilmore has opened a sandwich shop called GourmetSnack in the Merrion Centre, Leeds.

In addition to standard fillings and breakfast sandwiches, the new outlet is offering twelve speciality sandwiches specially created by him, a former ‘newcomer of the year’ at Holiday Inn Garforth and winner of the Chardon Group’s Rising Star award in 2011. Salad boxes will also be available.

“I’ve always been passionate about food, and creating quality, freshly made lunchtime meals and snacks for shoppers and workers will be a real pleasure. It’s been an ambition of mine to run my own business and being able to combine this with my catering experience is really exciting.

It’ll be great to move from the back of house kitchens and actually meet the people I’m preparing food for, and get to know what they like to eat.”

To mark the opening Alex invited people to come up with their perfect sandwich and give it a name. The recipe that Alex likes best will be added to the menu, with 50 per cent of the profit from each sandwich sold going to the winner’s chosen charity.

Worthing sandwich bar helps to raise £3000 for wheelchair fund Anthony Dickenson, owner of Worthing’s Feast Sandwich shop, organized an event recently which raised £3,000 towards a new wheelchair for elevenyear-old Ollie Pink, who sufferers from congenital muscular dystrophy.

More than 500 people turned up to the event which included plate spinning, steel drums and street dancing.

Plucky Liverpool woman celebrates 10th sandwich bar anniversary A Liverpool woman who had a lucky escape after breaking her back in a freak playground accident is celebrating the tenth anniversary of her sandwich shop business, Birkenhead’s Let’s Lunch.

Paula Smith thought she would never walk again after breaking the bone in the bottom of her back – she had to have a metal rod attached to her spine, with bone used from her hip after the accident.

After a long recovery period, she started working in a bakery, where she worked her way up to being a manager, and later in a bank, before opening the sandwich shop.

She told Click Liverpool: "When I first opened, for the first six months I was working in the shop six days a week and in the kitchen on a Sunday, making

42 November 2012 SANDWICH & SNACK NEWS

all the homemade soups for the following week and going to the cash and carry.

"Now I have a terrific team working for me which makes life a lot easier for me.

"Looking back, I don’t know how I did it but I think the accident taught me that you need to keep a positive attitude.

"It gave me more fight in life and made me realise that you can get through the most challenging of situations if you put your mind to it.

"The last few years have been tough but I have been determined to work my way through it and this year I have been proved right because business has really improved again.

She has made close to 500,000 sandwiches since she opened the doors of Let’s Lunch.

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PACKAGING FOCUS

Gastro Collection:

Gourmet-to-Go Planglow has launched a new premium deli-style collection of packaging and labels

P

langlow, has launched a brand new compostable collection - Gastro. Showcasing a comprehensive range of premium yet affordable delistyle packaging and labelling products, Gastro creates an excellent presentation for fine foods and ingredients and is unlike anything else currently available on the food-to-go packaging and labelling market.

Including a wedge and snack cube, wrap, bloomer and salad packs, as well as bags, labels and stickers, the striking chalk-on-slate effect demonstrates a quality ‘Gastro’ image while the bold plant design states the handcrafted nature and eco credentials of produce.

Planglow marketing director Rachael Sawtell comments: “We are ever mindful of the wider industry and are constantly anticipating new trends and innovations that will set our customers ahead of the competition.

“So, having observed the use of slate in fine dining, as well as the ever growing popularity of ingredients of notable preparation or provenance, we are delighted to have created a collection that’s not only streets ahead but value adding too. And Gastro has such an impressive impact when seen together on the counter or in the chiller, it won’t be long before slate products dominate not only fine dining but gourmet grab and go too!

There are ten packaging products in the Gastro range that each come with a rustic kraft inner and are lined with a plant-based laminate film which - in addition to acting as large viewing window - provides a superior barrier, says the company, retains product freshness and is fully home compostable.

The premium matt finish sheet labels are available in two shapes: a rectangular label - ideal for sandwich packs, and a watch strap label - which can be used as a tamper evident break seal too. And, like most Planglow label and ticketing items, both of the Gastro

labels can be simply and speedily overprinted with product information, logos, slogans and other branding elements using the co many’s market-leading label printing software – LabelLogic - a PC and a desk top printer.

“Further enhancing your product presentation the Gastro seal/promo sticker provides peace of mind to your customers, while the deli-tape lends yet another handmade touch along with a convenient break to aid hand application,” adds the company.

Completing the artisanlook is a greaseproof deli paper which offers a

premium and versatile packaging alternative for differentiating between product ranges. Perfect for made-to-order items or, as an additional high-end presentation element, the deli paper can also be quickly and easily sealed with the “Handcrafted” Gastro sticker.

The Gastro collection is made from 100% home compostable and biodegradable materials.

The wedge, wrap, bloomer, snack cube and salad packs are even lined with a plantbased film which is fully certified to the European (EN13432) norms for compostable packaging, it is also certified as home compostable and will biodegrade in a waste water environment – this means that you can dispose of it in your compost heap. And, in addition to acting as viewing windows, the film also improves product freshness as well as preventing greasemarks and unsightly leakages.

All Planglow suppliers are commissioned for their own pro-active environmental best practice.

Most importantly, the board and plant based laminate are sourced from international paper mills that fully manage sustainable and renewable plantations.

The Gastro Collection is available from the 1st of December 2012, though customers can pre-order before this date to avoid the rush.

www.sandwich.org.uk November 2012 43

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PACKAGING

Proseal launches new sandwich wedge erector and heat sealing system PROSEAL has launched a fully automatic linear conveyor carton sandwich wedge erector and heat sealing system.

The GT3S machine includes what the company says is a unique three axis, loading conveyor to seal area, transfer system and ultraquick size change, capable of up to 100 packs per minute.

The GT3SV modified atmosphere version is said to be the world’s first MA carton sandwich wedge erecting and sealing machine, capable of

up to 60 packs per minute.

The system can handle carton widths of up to 110mm and the single point size adjustment means changeovers between pack sizes can be carried out in less than five minutes. The range is perfect for users requiring maximum throughput with the minimum of labour, says the company.

The system incorporates automatic carton de-nesting and erecting and can be integrated with label applicators, printers,

checkweighers and metal detectors for a complete sandwich packing operation.

Both systems have station options for label applicators and printers offering the

Planglow launch new label designs Label and compostable packaging provider Planglow has launched two new label designs – Enjoy and Gingham – along with a standard-fill sandwich wedge.

Both label ranges lend a splash of colour to caterers offerings, say the company, being created especially to enhance bright, colourful modern environments such as schools or colleges.

They have also been designed to work with the company’s best-selling Natural Collection, and Enjoy fits well on the new Standard-Fill Wedge a slenderer product than the traditional deep-fill wedges, created especially for more economical or reduced fat ranges.

Gingham comes in two colourways - Green and Orange – with an asymmetric frame that suggests a classic gingham table cloth or picnic blanket. Available in a 12-persheet format with a premium matt finish, it has a fresh, quality feel that’s suitable for spring / summer celebrations, adds the company.

Enjoy comes in four different colours - Red, Green, Grey and Yellow - and has a textured-cloth design and ‘hand- stitched’ border that lends a little touch of craft.

Available in a 15-per-sheet matt

finish format, the labels also come with 15 bonus highlight stickers.

Like all Planglow sheet labels, they can be overprinted with product information, logos, slogans and other branding elements using its label printing software – LabelLogic - a PC and either a laser of inkjet desk top printer.

Meanwhile, the new Standard-Fill Wedge joins Planglow’s Natural Collection, which already includes 10 packaging items. Ideal for creating a natural, rustic presentation on the shelf, the kraft wedges are lined with a home compostable plant-based laminate which provides a superior barrier and retains product freshness, as well as acting as a large viewing window. Supplied flat-packed to minimise storage issues, the wedges are easy to assemble and seal with a simple clip at the back.

44 November 2012 SANDWICH & SNACK NEWS

customer a turnkey production line solution for cartonboard sandwich packaging.

Beacon Foods invests in new packaging systems British ingredients specialist Beacon Foods has invested in two vertical form fill and seal packaging systems.

The Brecon-based business can now weigh and pack wet and dry products ranging from 15 grams to 300g and 500g to 5 kilo.

“The new packaging systems allow us to supply single portion and small portion controlled packs as we explore new markets for our wide range of high quality products,” explained Edward Gough, Beacon Foods’ managing director.

“We are able to offer our customers bespoke recipe development and small minimum batch sizes. With the ability to offer modified atmosphere packaging, we can increase shelf life and the small minimum batch sizes enables our customers to reduce waste by ordering what they want.”

The weighing equipment was manufactured by Easiweigh and the vertical form fill seals are manufactured by Gainsborough Engineering Company.

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To advertise call Paul Steer on 01291 636342 November 2012 45

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SANDWICH MARKETING

Raising the bar for sandwich marketing A new cross-channel marketing campaign to support the winter baguette range at Upper Crust is the latest in a string of successful advertising initiatives from the brand, all specifically targeted to the needs of busy on-the-go customers. Chief Marketing Officer Sarah Jezard looks at two years of marketing innovation at Upper Crust and what makes an award-winning sandwich campaign

T

hrough November and December, commuters across London will witness many advertising campaigns. Some will focus on the festive period, conjuring images of Christmas parties or gift ideas. Others will play on the need for sustenance, giving hope to rumbling stomachs across the capital.

Upper Crust’s new advertising creative will combine the two, celebrating a new range of seasonal sandwiches with tongue firmly in cheek.

From national newspapers to advertising panels on tube trains, a series of carefully-placed messages such as “treat yourself to a meaty gift” and “the Christmas lunch, without the really bad Christmas music” will be on show from Liverpool Street to London Bridge.

The objective is to promote Upper Crust’s new range of winter-inspired, meat baguettes including Roast Turkey Breast (with all the trimmings), British Roast Beef with Horseradish Mayonnaise and British Hog Roast with Bramley Apple Sauce.

More significantly, it is the latest in a series of targeted advertising campaigns by the brand which are helping to raise the bar for sandwich marketing.

Upper Crust, which is owned and

operated by SSP, the Food Travel Experts, launched its first major advertising campaign in May 2011.

Focusing on the strength of the brand’s baguette and coffee offer, it grabbed attention by focusing ‘the needs of thousands of people who just want a good, honest and fresh baguette on-to-go’.

Spanning key Upper Crust units at train stations across London, it included a mix of press adverts, digital screens and escalator boards, radio advertising and promotional staff in stations. New packaging, POS, loyalty card design and staff tshirts in the campaign creative helped to reinforce the campaign.

46 November 2012 SANDWICH & SNACK NEWS

Jezard says: “The results were great. We saw significant sales increases, positive customer feedback and even achieved a coveted Sammies Award, but we didn’t stop there.

“Using all of SSP’s global expertise in travel locations, we have been able to tailor campaigns specifically to the needs to time-pressured commuters.

Subsequent initiatives have been launched and they are being continuously developed based on previous feedback and results.

Through a series of targeted campaigns, we have now been advertising consistently across London since the summer of 2011.”

Upper Crust’s first major marketing initiative was followed by more cross-channel advertising in March 2012 to communicate the quality of its new breakfast rolls and another new campaign in the summer promoting the launch of sour dough bread and Spanish-inspired baguettes - again using a mix of print, digital and radio advertising to reach key target consumers on-route.

The latest campaign, launched this

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month to support the new winter range, continues in the same vein.

Jezard adds: “When we launched Upper Crust’s first marketing campaign, it signalled the start of a new approach to marketing for the brand and we’ve continued with this

approach ever since.

“For the first time, we have targeted press, outdoor and radio advertising with attention-grabbing POS to catch the eye of consumers on the move. It was designed to support the quality baguette and coffee offer

and it really demonstrated our commitment to the Upper Crust brand.”

In fact, that first campaign did not just lead the way for Upper Crust; it led the way for the industry. It was the first time that Upper Crust had invested in a campaign of this kind and it was streets ahead in terms of customer insight and sandwich positioning. It was also believed to be the first advertising campaign to focus so heavily on baguettes – a unique angle in itself.

Earlier this year, the campaign was recognised by the British Sandwich Association and named winner of the Sandwich Marketing Award in the Sammies Awards.

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SANDWICH MARKETING “Using all of SSP’s global expertise in travel locations, we have been able to tailor campaigns specifically to the needs to time-pressured commuters.”

EARNING A CRUST Marketing support is not the only investment from Upper Crust in recent months as it looks to grow its share of the on-the-go sandwich market.

Less than 12 months after launching a new look store at Kings Cross station, the brand will open a brand new concept store at Liverpool Street station this month designed to be “pushed and tweaked” for continual improvement.

Jezard comments: “We launched a new-look store at Kings Cross which was the result of a huge amount of customer research, market insight and trend analysis, and initial feedback was good.

“However, store design is critical across all of our brands and we strive to continually improve. This new concept store at Liverpool Street station will give us a chance to try new things, which can be adapted or improved on an ongoing basis as more feedback becomes available.”

Famous for its “three-hour freshness rule”, Upper Crust also set itself a challenge last year to improve the quality of its baguette offer by introducing new bread types and wholesome fillings.

Jezard adds: “With some steep inflation in the cost of ingredients we, like many sandwich retailers, have not always found this objective easy but we worked closely with our baguette suppler to develop a sour dough baguette for the first time.

“This new bread type was an instant hit with customers, adding interest and opening up new flavour combinations across the menu. It had an immediate positive impact on baguettes sales, which rose by 3% in the following months.

“Sour dough bread offers an improved final texture on hot products such as pizza baguettes and we were able to develop innovative toppings such as Chicken, Chorizo & Jalapeno and Chicken Tikka alongside the more traditional Meat Feast and Margarita options.

“Since the introduction of sour dough bread, pizza baguettes have become customer favourites and account for 16% of baguettes sale at Upper Crust. In all, sour dough baguettes make up 35% of all baguettes sold in Upper Crust.”

48 November 2012 SANDWICH & SNACK NEWS

Jezard adds: “It was a standout campaign and which really broke barriers for Upper Crust and we were delighted to get recognition from the BSA. “Since then we’ve been able to build on it, take key learnings and develop new campaigns, like for the launch of breakfast rolls and the Spanish range. We’ve used recall research and customer feedback to make improvements and made sure we’re using the best possible channels to target the people we want to reach.”

The new winter campaign is a great example of such learnings. For the first time, Upper Crust has booked print advertising in the London Evening Standard alongside The Metro after customer insight into the reading habits of its key commuter audience. It has also invested heavily in Tube Card Panels after advert recall research from previous campaigns showed some of the best results came from adverts on trains.

For the new campaign, more than 4,000 panels have been bought on trains across the London Underground system.

Jezard continues: “The important thing is to learn from every campaign that you do, however big or small it is. Don’t just use the same channels and elements every time and expect them all to be a success, you have to work with suppliers to evaluate campaigns and make changes accordingly.

“Our new winter campaign is part of an ongoing investment worth £500,000 to reinforce the quality of our baguette offer but we cannot afford to rest on our laurels and simply repeat previous activity for the sake of it.”

SSP UK www.foodtravelexperts.com 0207 543 3300

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MPE UK Limited Innovative Packaging Solutions Designed and manufactured in the UK the TT600 Semi Automatic machine is Robust, cost effective and versatile.

The TT600 provides effortless sealing up to 600 packs per hour with pack size adjustment fitted as standard.

With MPE now offering 100% Bio degradable packaging at extremely competitive prices, machine lease options can now be arranged with minimum outlay on machinery.

For a complete machinery and packaging solution contact sales at MPE for a no obligation quotation or arrange for an MPE representative to visit and discuss your requirements.

For more information contact us on:

Tel: 01663 732700 / Fax: 01663 732900 Web: www.mpe-uk.com

To advertise call Paul Steer on 01291 636342 November 2012 49

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EXHIBITION

lunch!

goes down well The lunch! show’s move to the Business Design Centre this year from Old Billingsgate Market proved to be a good move for organisers Diversified Communications.

Simon Ambrose reports

V

eterans of the sandwich industry with long memories may well have experienced a sense of déjà vu on entering the Business Design Centre at the start of this year’s lunch! show.

Moving to the BDC meant not just a farewell to the atmosphere and gothic charm of the Old Billingsgate Market after four years there, but a recollection that we were now treading in the footsteps of the former Sandwich & Snack Show (deceased).

Organised by DEW Events, as some will recall, the show had shuttled between the BDC and Olympia, returning to the BDC in 2005 before the plug was finally pulled the next year.

With rumours flying around at one stage during this year’s show that organizers Diversified Business Communication, might be considering a similar move for lunch! to the anonymous halls of Olympia, it came as something of a relief to hear that it is to stay put.

I mention it not because of some anorak notion of charting the history of UK sandwich shows, but because one senses that people in the trade – exhibitors and visitors – really do care about its future and relish the opportunity to having an annual focal point. While this year’s show was a sell out, and Diversified are understandably keen to see it grow,

which means a bigger space requirement, it would be fair to say that many felt the show needs time to settle in its new venue before another move is made.

Much of the talk centred around the theme of ‘Is it as good as last year’s show?’ The consensus was that, while there was certainly a different atmosphere, the answer was probably yes.

Visitor numbers certainly seemed to be similar. Diversified say that numbers were up by just 4 people on last year’s 4,310 (which was up 41% from 3115 in 2010). But the quality of the attendees once again was impressive. Their research also showed that 94% of visitors rated the show as Excellent/Good.

Aimed as usual at professional buyers looking to see the latest launches from the food-to-go sector’s most cutting-edge food, drink, packaging, equipment and technology suppliers, lunch! featured 236 exhibitors.

Now known for attracting top buyers from across the food-to-go retailing and contract catering industry, the aisles were certainly packed at key times with a “who’s who” of the sector – with 27% of buyers in attendance reporting a spending power of over £1million (15% of which reported over £5million).

50 November 2012 SANDWICH & SNACK NEWS

As a result, 90% of exhibitors rated their quality of sales leads as Excellent/Good. The waiting list for non-exhibitors looking to participate in lunch! 2013 – when the show returns to Business Design Centre, on 26-27 September – already stands at over 130 companies.

Chris Brazier, event manager of lunch!, was delighted with the results: “We have just had our best lunch! ever.

The overwhelming feedback we’ve received so far from many of our exhibitors and an amazing 98% of visitors is that they loved the look and location of lunch!’s new venue and

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EXHIBITION

they enjoyed a very productive show.

The aisles were packed with a who's who of the food industry doing genuine business with delighted exhibitors, who were showcasing the best in quality and innovation that this industry has to offer.”

Individual reaction from visitors was certainly positive. “lunch! is a fantastic opportunity to see lots of innovation and catch up on the latest trends,” said Jeremy Crofts, purchasing director at EAT. “It’s one of the most worthwhile days I have spent in a long time and it will be a must visit for next year."

Summing up her lunch! experience, regular attendee Yseult CaroffRicheux, buying manager – food to go for leading UK supermarket Waitrose, concluded: “Great for trends, product and packaging innovations. lunch! is the one show not to miss for anyone involved in the lunchtime trade.”

Graeme Simpson, managing director of ecommerce software suppliers Butterware, added: “There's nothing else that's nearly as relevant.

We get to talk to far more potential new customers than we would at any other trade show.”

It wasn’t just the show floor that was buzzing at lunch!. The show’s Keynotes were all well attended, with many – including sessions hosted by Pret A Manger’s director of food Caroline Cromer and British Street Food Award founder Richard Johnson – enjoying standing room only crowds.

Also popular were lunch!’s two highly-anticipated market trend seminars. The first, hosted by Emma Read, director of marketing and business development with foodservice analyst Horizons, predicted that the UK lunch market, already “worth £14.9bn”, was set to expand over the next 12 months to occupy a growing share of overall foodservice sales.

Speaking at the lunch! trade show, Read said: “Britain’s lunch market is worth £14.9bn, that’s 35% of the total foodservice market. Growth over the past few years has outperformed what is essentially a flat market overall.

Lunch business has risen by 3.3% on 2009 figures. We expect this growth to continue and expect the lunch market

to account for closer to 36% of the total foodservice sector by 2014.”

Whilst Sodexo’s Lunch at Work Report, which was launched at the show on 21 September in conjunction with Allegra Strategies, revealed that taste, good value, convenience, and healthy food were the most important considerations for British workers.

The British Sandwich Association organized sandwich making masterclass, hosted by Simon Ambrose, Sandwich & Snack News editor, was well attended, with two former winners of its Sandwich Designer of the Year competition showing their skills - Tom Allen, previously with Buckingham Foods and Uniq, now a consultant, and Richard Henderson, NPD chef with Foodservice Centre. The BSA also organized two Academy ‘Start Up’ Masterclass sessions, hosted by Frank Boltman, with Peter Williams and Philip Sandzer.

Audience participation was key to two of the show’s biggest draws – the prestigious British Smoothie Championships and the new-format Innovation Challenge Live!.

Now in its fourth year, the live British Smoothie Championships 2012, sponsored by Magrini, was won by Jamal Houssien, MD and founder of Shake My Shake Ltd, with his delicious smoothie Tropical Rainforest; which was made by combining fresh tropical juice, mango fruit, coconut, banana, and mango frozen yogurt, topped off with coconut flakes. Aside from winning a wealth of industry kudos, Houssien took away the prize of a Vitamix Quiet One Blender worth over £1200.

“We’ve just started to supply our smoothies to gyms and cafes around London, so winning this award has already started to make a major impact by helping us to secure more deals much more easily than ever before. We really are delighted,” said Jamal. “It just shows that when you have a great product, the size of your organisation really doesn’t matter!”

Competition was also at the fore of this year’s lunch! Innovation Challenge Live!. Designed to promote and celebrate genuinely new ideas in the market place, including brand innovations and new twists on established concepts, the Innovation Challenge attracted over 50 entrants this year. The 17 short-listed finalists

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EXHIBITION

were invited to pitch their innovative ideas to a panel of industry judges (which included Jodi Steer – food technologist for food-to-go, Marks and Spencer; John Harrison – chairman of The Good Eating Company; and Simon Ambrose – editor of Sandwich & Snack News).

This year’s lunch! Innovation Challenge Gold award winners included Eltoni Pasta’s quick-serve pasta concept called Good Pots, which uses a new patented system to take pasta from frozen to hot and perfectly al-dente in only 10 seconds; enabling retailers to produce up to 200 highquality meals an hour.

Delice de France was another worthy Innovation Challenge winner, with its new Chocolation White Croissant. A straight butter croissant with delicious white chocolate inside, it is the industry’s first-ever white chocolate croissant.

“It was a wonderful show – even better than last year! The quality of visitors and other exhibitors we were amongst was excellent and the show maintained the food-focused culture for which it is known and respected,” commented Delice de France’s Isabelle Davis after winning the company’s second consecutive Gold at lunch!.

“We were also delighted to win a gold award at the Innovation Challenge for our first to market White Chocolate Croissant. Overall, we had an excellent two days and look forward

lunch! returns to Business Design Centre in Islington, London, next year on 26-27 September 2013.

For further information, please visit www.lunchshow.co.uk. to returning next year.”

Dawson Foodservice Equipment also picked up a gold award for innovation for the second year running for its new Lainox Heart Green Eco Combination Oven. Features include EcoSpeed and EcoVapour (enabling increased efficiency through a reduction in water and energy consumption) and Green Fine Tuning (GFT) – a new modulating burner system and (patented) high efficiency heat exchanger, which ensures power wastage and emissions are considerably reduced.

Fatima Fazal, creator and founder of American company IHEART THIS, was also celebrating winning Gold for her unique 'Heart Part' – a small, brandable heart-shaped cutlery kit that snaps open into two forks, two knifes, and two scoops. The 100% biodegradable product, which was devised to provide a considerate alternative to the 100 billion plastic utensils users threw into landfills last year, uses 66% less plastic than regular cutlery kits. With all three utensils on each side of the Heart Part, it is also ideal for eating with one hand on the go.

52 November 2012 SANDWICH & SNACK NEWS

“What an honour to win the Gold award for innovation amongst all the brilliant ideas showcased in the innovation zone,” says Fazal. “It has been a seamless experience that allowed me to spread the love and message behind my product to exactly the right people.”

First time exhibitor Grasshopper also won Gold for their unique Hopper Pot – a new pop-up plastic pot that is fully compressible and biodegradable, which springs to life once the lid is removed (available in early 2013).

“Winning a Gold Award for Innovation is really special for Grasshopper, and shows that even a small company can come up with great ideas that consumers and the trade understand, respect and desire.

The response has been tremendous so far,” says Grasshopper’s managing director Helen Cooper.

Other lunch! Innovation Challenge Award winners included: Gold Tasty Little Numbers – Tasty Little Numbers BUBBLEFROOT – The Interesting Drinks Co Coco Cafe, Cafe Latte 330ml – Vita Coco Lainox Heart Green Combination Oven – Dawson Foodservice Equipment Chocolation White Croissant – Delice de France Grasshopper – Grasshopper Foods The Heart Part – IHEART THIS Good Pots 10 second Pasta – Eltoni Pasta/Good Pots Commended Urban Fruit Raspberry – Bear Nibbles Dr. Oats 100% Fruit & Oat Drinks – Dr. Oats Pop-Up Cafe Pod – Equip Line Ltd Finalist 'Brioche-to-Go', Choc Chip Twist – Carrs Foods International more. by Santa Maria – Discovery Foods Limited Eltoni Savoury Pasta Grills – Eltoni Pasta/Good Pots BevBax® – P4ck (Packaging Brands) Mandarin & Ginger 32g – Seed & Bean Ethical Chocolatiers 100% Natural Goldenberry Juice – Terrafertil UK Ltd

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NEW PRODUCTS

National Flexible ovenable panini film project THE demands on packaging performance can sometimes be high, especially in the food industry – and a new project for ovenable panini to be served on commercial airlines was no exception.

The panini needed to be re-heated inside the wrapper from a frozen state in a conventional oven – which required a high performance food-grade film able to withstand prolonged exposure to high temperatures without breaking down. In addition, the airlines wanted the film to be printed with a full colour photographic image to enhance the visual appeal of the product.

The panini manufacturer commissioned film packaging specialists National Flexible, who were quickly able to

specify a suitable film and had knowledge of specialist inks that would be ideally suited.

The special food-grade inks are able to withstand extremes of temperature (both hot and cold) and are resistant to moisture. They have a consistent lay-down which allows for excellent image clarity when printing and the strength of their bond to the film ensures that there are no problems with ink-lift, cracking or flaking – even for surface printed films.

Tel: 01274 685566 www.nationalflexible.co.uk

Surge in International Paper double-wall hot cups INTERNATIONAL Paper has reported a surge in sales of its double-wall hot cups as the ‘on the go’ market continues to dominate, on the High Street and beyond.

The foodservice packaging company’s insulated paper hot cup product, Hold&Go®, has proved popular with operators due to its quality and simple de-nesting compared to other insulated cup options.

Hold&Go® uses International Paper’s Thermashield™ technology, a double-wall design which eliminates the need for a sleeve or extra cup to protect hands.

Insulated air gaps create

an additional layer of comfort and the fiber used meets Sustainable Forestry Initiative® (SFI®) standards.

The cups come in four sizes – 12oz, 16oz, 20oz and 24oz – with two lid styles in black or white, with common lids for the 12 – 20oz sizes. Available in custom prints or stock designs, the 12oz and 16oz cups are the current most popular sizes.

Tel: 01606 552537. www.ipfoodservice.co.uk

QED installs new bar refurbishment at Scotstoun Stadium QUALITY Equipment Distributors (QED), based in Glasgow, is a leading UK designer and supplier of modular bar, coffee shop and food service equipment, with a large selection of contemporary and classic module styles for catering and retail environments.

The company was recently appointed

by Encore Hospitality Services, part of the Cordia Group, to supply a new back bar system for the club bar at Scotstoun Stadium.

Scotstoun Stadium is an athletics and rugby union venue located in the west end of Glasgow. Glasgow Warriors rugby union club will play their home games there from the 2012-13 season onwards.

The QED back bar system consists of 8 metres of back wall shelving, finished in cherry wood with mirrored inserts, glass shelving and overhead canopy spotlights.

QED also supplied a True TDD-2 two font beer dispenser. This takes 2 x ½

barrels of beer or lager. It can be fitted with castors to become totally mobile and is available in 1, 2, 3 or 4 fonts.

Tel/Fax: 0141 779 9503 www.qualityequipment.co.uk

Big future forecast for Mini Meat Bites In a major expansion of its services to further manufacturers, fully cooked and frozen meat products supplier, Snowbird foods, has unveiled two new convenience products.

Mini Meat Bites, at around 4g each, are irregular tube shaped pieces of pork beef, lamb, chicken or turkey – or selected combinations of the meats.

They have already been

successfully test marketed by international pizza and ready meals manufacturers and a technical breakthrough means Snowbird is now able to produce a half size version – cooked weight of the smaller bite is around 1.7g.

It has immediately proved attractive to wraps, sandwich, lunch box and snack pot manufacturers, as well as pizza and ready meals companies, and both products are already

selling as part of prepared products in one of the UK’s top five supermarkets.

Careful attention to colour has improved visibility of the

bites when sprinkled on pizzas and the increased number of bites means flavour delivery is enhanced throughout entire products.

“International companies have been beating a path to our door to review these new ideas and we are confident this is going to become a panEuropean business for us,” said sales director, Roy Anderson.

Tel: 020 8805 9222. www.snowbirdfoods.co.uk

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NEW PRODUCTS Triple gold for Snowbird sausages For the second year in succession Snowbird foods has struck gold in the highly regarded British Pig Executive competition for the best of British sausages.

Entering fully cooked and frozen sausages, Snowbird won gold in the class for traditional pork sausages with its innovative Lincolnshire sausage.

The same sausage struck silver in the classes for the best pub pork sausage and for an iconic British banger.

Another two golds were awarded to a new variety of sausage launched this summer – a Gourmet Pork & Tomato Chutney. It collected the awards in the classes for a speciality pork sausage and the best innovative pork sausage.

This nap hand of awards followed the

company’s 2011 success when it won two gold awards, silver and a bronze.

“These accolades are a huge vote of confidence from expert judges for our fully cooked sausages which will microwave from frozen in seconds,” said managing director, Philip Paul.

“We have been able to develop this new market sector thanks to the quality and convenience factors and it should be noted we have a range of sausages with significantly higher meat content than the gourmet products we entered,” he added.

Tel: 020 8805 9222 www.snowbirdfoods.co.uk

Wobbly tables ‘things of the past’ Wobbly tables and annoying ridges between adjoining surfaces are set to become things of past with the invention of self levelling and stabilising table bases which, Graham Waring - owner and director of Warings Furniture one of the UK suppliers of the Australian technology FLAT - believes will revolutionise the dining experience in restaurants.

“We’re due to take delivery of a large quantity of table bases which use FLAT technology and are currently talking to all of our clients about this brilliant

system. We believe FLAT technology will make wobbly tables and the difficulty of aligning tables things of the past forever, which is why we’ve invested in the product,” he says.

FLAT technology is always on and automatically adjusts the table base to the surface below, locking firmly into position. If the table is moved again, the system adjusts automatically (call 01953 499949 or visit www.waringsfurniture.com).

Reflex Portable: The first of its kind The Lotus Professional brand has unveiled the launch of Reflex® Portable, the first dispenser of its kind to solve the problem of uncontrolled centrefeed dispensing on the go.

Enabling staff to easily and hygienically transport centrefeed rolls to the task in hand, the Reflex Portable dispenser from the Lotus Professional brand is proven to reduce consumption by 37% through controlled single sheet dispensing.

Fully encasing paper towel rolls in a wipe clean plastic dispenser, the portable solution protects paper rolls from dust and germs, in addition to preventing loose

rolls becoming wet or damaged in transit from one task to the next.

Ideal for the manufacturing sector, the dispenser is compatible with the standard Reflex 150m rolls for minimal refilling, in addition to eliminating excessive usage of wipers and reducing waste through controlled single sheet dispensing.

Tel: 0114 2856666 www.lotusprofessional.co.uk

54 November 2012 SANDWICH & SNACK NEWS

New ‘Made with Real Butter’ Frostings A new and versatile range of Frostings has been launched under the bakery ingredients brand, Craigmillar. Made with real butter to deliver the best eating quality, they contain only natural colours and flavours.

The new frostings are formulated to be slightly softer than some other alternatives, making them ideal to use straight from the pail without beating or further preparation. Because they are easy to spread and pipe, with zero preparation, bakers and cake makers can create great decoration in moments. They are suitable even for novice cake decorators, says the company.

Available in five flavours including Chocolate, Vanilla, Lemon, Toffee and Blueberry, they can be used as a filling or a topping making them versatile and cost effective.

They can be stored at ambient temperatures with no need to refrigerate and are said to be ideal to meet the escalating market demand (sales up 29% by value, up 25% by volume) for decorated cup cakes.

With cake sales in general up by 2.1% by value and 1.0% by volume, there are great opportunities for bakers to make the most of the popularity of cakes, it adds.

Tel: 0800 783 4697 www.csmglobal.com/uk.

New frappé bases from Cream Supplies THE new Le Frappé de Monin range of frappé and smoothie bases is now available from Cream Supplies.

Created to complement Monin’s range of syrups, sauces and purées (all available from Cream Supplies), these frappés can be used across a wide range of hot, cold and alcoholic beverages.

The range comprises three frappé bases – Vanilla, Chocolate and Coffee and two smoothie bases – Yogurt and No Dairy. They come in 1.36 kg canisters,

complete with a measuring scoop for precise portion control. Each canister holds sufficient for over 40 drinks making them a versatile and low cost ingredient. Also, with a two year ambient shelf life (60 days once opened) they are easy to store.

They can be used with or without syrup or sauce (if using without, just use two scoops of the base). Simply add ice, milk or water and optional flavour and blend.

Tel: 0845 226 3024 www.creamsupplies.co.uk

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INTERNATIONAL

Panera Bread is top of the list of U.S. sandwich chains Panera Bread tops off the list of favourite sandwich chains in the United States, according to a new national study Panera was voted America’s No. 1 sandwich chain in a restaurant industry survey of more than 7,600 consumers.

Jason’s Deli and McAlister’s Deli were ranked second and third, followed by Firehouse Subs, Quiznos, Jimmy John’s, Arby's and Subway.

The study, conducted in August, was designed to uncover which sandwich chains consumers like most and why they prefer one to another.

Market Force first calculated the favourites based on the total number of votes, and then factored in the number of restaurant locations for each chain for a more level view of the results.

Of the 14 major national and region sandwich/wrap chains studied, Subway garnered the most total votes, which can be credited to the fact that it’s one of the nation’s largest franchises. However, when viewed as a calculation of favorite votes per location, smaller chain Panera took the top spot among the top eight brands.

With 1,600 locations across North America, Panera has seemingly found the recipe for growth with its bakery-café concept. Part of its success is due to a highly successful loyalty program that enables the chain to capture customer behavior and use that information to inform its menu and marketing strategy.

On the heels of Panera is fast-expanding Jason’s Deli, which differentiates itself with a menu focused on healthy food. Both Jason’s Deli and third-ranking McAlister’s Deli also saw sales and unit growth in 2011.

‘How Sandwich Preferences Stack Up Geographically Market

Force’ also analyzed the results geographically to see which sandwich chains are most popular in the four regions of the country – the Northeast, Midwest, South and West.

Panera was the crowd favorite in all regions except the Midwest, where Jason’s Deli had the highest ranking. The top four in the Northeast included large chains like Quiznos and Arby’s, which didn’t make the cut in any of the other regions.

Market Force also asked consumers to rank the sandwich chains based on attributes including food quality/taste, customer

service, cleanliness, atmosphere and overall value.

Jason’s Deli landed in the No. 1 spot in the weighty food and value categories, as well as in cleanliness.

Respondents lauded Jimmy John’s for providing the best service, and recognized Panera for its inviting atmosphere. McAlister’s performed consistently well in all areas.

“We’re seeing a shift in the sandwich industry, where now the customer experience is just as important as the convenience factor,” said Janet Eden-Harris, chief marketing officer for Market Force.

“Brands like Panera and Jason’s Deli are differentiating in areas like atmosphere and healthconscious food, and that’s drawing customers in the door and making them return visitors.”

The survey was conducted in August 2012 across the United States. The pool of 7,600 respondents reflected a broad spectrum of income levels, with half reporting household incomes of more than $50,000 a year.

Respondents’ ages ranged from 19 to over 65.

Approximately one-quarter were men and 75% were women, and 73% reported working full or part time.

Half of the respondents have children at home and more than two-thirds are married.

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NEWS FOCUS

‘A Great Little Place – To Go’ The Autism Initiatives charity has just opened a made-to-order sandwich bar in Southport, following the success of its coffee bar in the town, becoming one of the first such enterprises in the UK to move into takeaway sandwiches

S

ocial enterprise cafés, run by charities or other altruistic concerns, have been flourishing in UK towns and cities for a number of years.

Now a UK charity has made a move into the sandwich bar sector, we believe for the first time.

Autism Initiatives initially opened a coffee shop in Southport last year, called A Great Little Place, and has been extremely successful, becoming a destination outlet for its sandwiches and coffee, and winning first place at the Southport Food and Drink Festival, in the best coffee shop category.

Following customer research, the charity has now opened a sandwich bar and coffee shop – A Great Little Place To Go - just opposite the train station in Southport.

The new sandwich bar, which was the beneficiary of a £30,000 donation from the Santander Foundation to

purchase kitchen equipment, was formally opened in May by MasterChef finalist Jay Tinker.

Run as a business, with profits ploughed back into the charity to open other ventures, it is aimed at providing a safe and familiar environment for its service users, where they receive work based training, work experience and employment opportunities, all of which help to build levels of confidence and self esteem.

A Great Little Place – To Go provides fresh sandwiches and speciality coffee for those on the go, and also takes next day orders for office workers’ lunches in the area.

The shop also sells cakes, pastries, handmade chocolates and their own ice cream with Southport rock in it.

The café also has a small suite of offices on the first floor, which Autism Initiatives hires out to other organisations for meeting rooms and interviewing.

56 November 2012 SANDWICH & SNACK NEWS

“We had not undertaken any formal market research for this project, but we had canvassed opinion from our customers at A Great Little Place and received a very positive response.

Whilst we do already offer an exciting sandwich menu at A Great Little Place, we felt we should also be able to offer a fast track service for those of our customers who are very much on the go!,” said Susan Murphy, the charity’s head of fund raising and media.

“Clearly there is no shortage of sandwich shops in Southport but having successfully overcome the café competition we believe we can build upon and replicate that success.

“A Great Little Place To Go now provides sandwiches and snacks made freshly on site on a daily basis; and unlike the majority of fast food outlets

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NEWS FOCUS Autism costs UK society £27bn annually According to recent research, only 15% of people with autism are in full-time paid employment as opposed to 49% of people with general disabilities.

A report from the London School of Economics recently stated that autism costs UK society £27bn annually with a large amount of that cost being derived from lack of employment. It is estimated that there are around 332,600 people of working age in the UK with some form of autism of whom only 6% have a full time paid job.

Research has shown that people with ASC thrive in a structured and well-organised environment and can be excellent employees through the use of their strengths. For example, the patterns of thinking typically associated with autism, mean that with the correct support, people are able to quickly learn and follow work based routines.

Often people with ASC are described as ‘needing to reach a

selling date-stamped, pre-packaged food items, we make ours fresh to order.

“We also provide a sandwich platter service to local organisations for working lunches! All of our produce is sourced locally, making sure it is as flavoursome as it is fresh and supporting our own local communities. As much as possible is even grown by our own service users at other sites in Southport, and our coffee is freshly ground to our own unique blend too.”

The shop offers quality sandwiches.

A recent addition to the menu, for instance, has been chicken, chorizo, sun-dried tomatoes & Manchengo on Spanish Artizan Tallo bread. “This is a combination the team at A Great Little Place To Go came up with whilst

looking for a lighter alternative to the regular panini,” says Sue Yarnell Manager, shop manager.

“The Spanish Tallo, as well as having a delicious stone-baked flavour and rustic appearance, is slimmer and lighter.”

They also offer locally a reared roast beef, Blacksticks Blue, and caramelised onion panini, with homegrown rocket salad. “This is another recent addition to the menu and is already proving very popular with our customers. Our roast beef recipe was invented to use the beautiful local Lancashire, Blacksticks Blue, and goes perfectly with the home-grown rocket which is in abundance in our market garden at the moment,” she adds.

For the charity, the venture is all about the social return on the investment - seeing service users thrive, with each individual reaching their own true potential, at whatever level that may be.

“It’s about their feeling valued and valuable and making a real contribution into the communities in which they live and work and its about living as independently as possible,” adds Sue Murphy.

finish’. This becomes a strength in the world of work, where they are motivated to reach the end of an assigned task.

People with ASC may also be described as having a ‘single channelled attention focus’ and an ‘attention to detail’ - these too become strengths within the work place, where they are not easily distracted from a clear task in hand.

One of the ways in which the charity supports its service users is through the provision of both specific and general work, training and employment opportunities within its expanding range of social enterprises.

In addition to the Southport ventures, these include a further six training and work experience social enterprises - a chocolate factory in Belfast, a small 12 hole golf course in Edinburgh (designed especially for people with disabilities), a bike recycling project in Seaforth, and a small garden centre in Northern Ireland.

“Wherever possible our aim is to offer meaningful and stimulating work experience, training and employment opportunities, greatly improving the quality of life for our service users.

Projects like A Great Little Place To Go allow opportunities for our service, users which enable development of new skills; increases confidence and self esteem and equally importantly, contributes to physical and mental well being, helping to reduce the incidence of diminished mental health.

Finally projects such as A Great Little Place – To Go can provide the first steps onto the open employment market, helping people with autism lead meaningful and fulfilled lives – something that most of us simply take for granted.

“When any of our enterprises make a profit it’s the icing on the cake and it is immediately ploughed back into the business, so that we can offer even more opportunities to even more people with ASC. But one thing is for certain whether the target is financial or social the aim must always be to offer an excellent service to our customers and we can definitely say we do that!”

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SANDWICH INNOVATION

A ‘Sandwich

Revolution’ It’s not often that a new sandwich serving idea comes along to transform the sandwich bar environment. But inventor Andrew Gray and business partner Rob McIlroy believe they’ve found a way to cut queues, improve sales and keep up the quality

B

ecoming a victim of your own success is undoubtedly one of the biggest problems in the sandwich bar environment. Selling quality sandwiches and baguettes, lovingly made by hand, means that your lunchtime queues have the potential of getting longer and longer.

With only so many staff to get behind the counter, you have to speed up the serving process somehow, or risk losing valuable custom – a problem made even worse if you’re using portion control. And that ultimately threatens the quality product that was the cornerstone of your business.

So when we heard about an innovation aimed at transforming the serving process, we were all ears.

Behind what’s called ‘the Sandwich Revolution’ is the partnership of inventor Andrew Gray and old school friend Rob McIlroy, a former sales manager at retail baker Cooplands of Doncaster, who spotted the gap in the market.

Although they had come across simple cardboard sandwich serving systems before, there was nothing apparently on the market that had the potential of transforming the way the product was served with a hygienic, modular, stainless steel and plastic system that could really make a difference.

Getting their heads together, the starting point for the pair was to first consider the needs of the three groups of people involved: consumers, they decided, wanted value, a transparent offer and a fresh and tasty meal served quickly; staff wanted reasonable shifts without too much stress at any point; and the owners wanted a product they feel proud of, with a good level of return. So far, so good.

In order to achieve this the partners decided that the preparation of the sandwich had to be done ahead of the peak selling time but not introduced to the bread until the last moment. The value of time, they argued, varies

58 November 2012 SANDWICH & SNACK NEWS

depending on whether you have a queue or not – with the cause for delays being the three minutes it can take to serve a fresh ‘made to order’ product.

The answer was to devise a system setting the fillings up on trays so the consumer could see what they are buying – ‘eye appeal is buy appeal’.

The fillings then had to be easily removed and slipped into the sandwich or baguette on demand. Central also to the thinking was that fresh bread makes a big difference to the overall taste and people often prefer one bread over another.

Andrew, whose inventing background includes an anti-theft device for supermaket trolleys called Ez-Stop, played with some ideas for a couple of days and eventually found a relatively straightforward solution.

In basic terms, the system starts with a black powder coated stainless steel tray, and a grid, which fits into the tray. Plastic filling trays are then filled,

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SANDWICH INNOVATION first with salad – if any – and then the sandwich filling; then the tray is positioned within the grid. The grid is then lifted off leaving the fillings ready for display, and they are then covered.

On demand, the staff member attaches a handle in the base of the filling plate and it is then slid off, straight into the sandwich.

Before the ink on the patent application was dry, Andrew and Rob had agreed a launch site with Chatwins of Nantwich, an award-winning bakers in the North West.

Early figures from the store are good and still improving: sandwich sales are up by 30%+ and the sales overall have also jumped positively.

Also, the waste (which was not above industry average) had been cut by a remarkable 70%. – helped by the fact that the fillings can stay chilled for over 24 hours.

The portion control element is obviously a spectacular route to better margins, and offers a more precise measurement than conventional portion control.

Preparing ahead of the rush at lunchtime has also been good in staff terms – now fewer people are more productive (without needing to recruit extra hands just for lunchtime) as the filling can simply be slotted into the bread.

With their new system a sandwich can now be served in less than 30 seconds (ie. 80%) or faster and staff no longer have the stress of taking a sandwich order, knowing that the queue will have doubled by the time they turn back.

Interestingly, the attractive display of the fillings displayed with the new system has also proved an additional bonus.

“What worked better than everyone hoped is the willingness of people to buy more expensive fillings because they look better,” says Andrew Grey.

“The most popular sandwich at this store used to be ham and cheese – but once people see the options, they more often chose tuna or coronation chicken. If a retailer can provide variety which people like, then loyalty is sure to rise.

“What is also pleasing is the increase in overall sales of the shop.

While no one is quite sure why there is a 10% jump, one of the likely reasons could be that a better sandwich offer is attracting more men of 20 to 35 – who

HOW IT WORKS 1. Fillings are displayed on a black powder coated stainless steel tray for maximum effect 2. The filling grid is placed on the display tray for efficient batch production 3. The filling trays are placed in the grid 4. First place any salad directly onto the filling plates 5. Next arrange the fillings into the grids and decorate with any garnish 6. Lift the filling grid off leaving the fillings ready for display 7. Cover with the lid to keep fillings at their best 8. To serve present the handle to the filling plate 9. Locate the handle in the base of the filling plate and lift ready to put into the sandwich 10. The finished sandwich is ready to put into a bag and hand to the customer

are the biggest buyers of sandwiches.

Therefore if a new product line attracts a new age or gender group the overall effect on the shop can be highly positive.”

The team have developed all the kit needed to make the system work for further information. The average sandwich shop would probably need around 10 trays in total to avoid shortages. All the kit needed is available – with Gray and McIlroy estimating that the capital payback can be achieved in around six months.

Meanwhile, it’s all systems go now as the team spread the word around the bakery and sandwich industry.

“We have had more meetings with various bakers and are looking at foodservice now. You get an antennae for this sort of thing after a while from people’s immediate reaction to new ideas – and people are definitely saying that this is going to work well for them,” adds Andrew Gray. www.sandwich-revolution.co.uk

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SHOPFITTING

10

TOP

1. Strip out the clutter to create a clean and more spacious environment where the customer feels comfortable and wants to stay longer!

2. Branding is vital – whether you are an independent, or multiple chain store the overall design must reflect your corporate identity, brand heritage and outlook.

3. Consider the products that you stock and how they fit together, what colours and styles work best together, what they convey and what you want to get across to the public.

4. Identify your target market and aim your product displays and shopfittings at that audience. For instance, if your target audience is young, the store needs to bright and bold, definitely fashionable and trendy, if you’re attracting the thirty to forty somethings it should be more stylish and elegant with a contemporary edge, and, for an older clientele classic colours and themes with a twist (they’re not as old as they used to be!).

5. Choose a relevant theme, create a unique feature, enlarge upon it and make it the very essence of your shop. You could do this using, props and accessories, and be very flamboyant and quirky, or you could use actual fittings and fixtures to

shopfitting tips There’s no getting away from the fact that your sandwich bar or café will need a refit, or at the very least, a new look from time to time. But what exactly should you do to get the punters flocking in? The respected Shop and Display Equipment Association has top ten tips for retail success

help convey the store's overall outlook; by selecting rugged, unfinished shelving and railing for an outdoors feel, or perhaps intricate and elaborate designs for a one-off boutique. Bear in mind that smart, modern, relatively neutral fixtures and fittings create the perfect backdrop allowing the product to shine! Whichever route you chose the design should embody your core ethics and outlook.

6. Stunning windows bring the shoppers in! Be creative, use lots of colour and have fun. When the shop is closed it continues to work so it needs to be powerful! Windows and instore displays must work together in order to entice the customer in and excite them into purchasing. Another popular alternative is to open up the entire storefront using a glass facade so that the

60 November 2012 SANDWICH & SNACK NEWS

customer can see right across the store and navigate their journey before even entering.

Large format graphics have become popular display aids. They are a great means to convey ‘lifestyle’ branding, a picture speaks a millions words, and, are economical and easy to roll out to multiple stores.

7. Good lighting is essential!

It has the ability to make or break a great store layout. Bright lighting is imperative for successful display, way finding and the feel good factor.

There are a number of thriving retailers that use dramatic, theatrical lighting within very dark stores as part of their inherent identity; Desigual, Superdry, All Saints to name a few, but there is no place for a poorly lit store!

8. Smells and tastes are also important. No one wants to enter a foul smelling

store, or changing area!

These elements really come into play with foodie shops and cafes where delightful aromas of coffee, cake and tasty samples entice you into buying.

9. For the perfect retail mix, add a variety of instore events, special offers and customer loyalty benefits to ensure additional footfall and sales in quiet times.

10. Good customer service – there’s absolutely no point in investing in your store interior unless you invest in your staff. Polite and courteous staff, well informed about the product and willing to help and offer advice when necessary, will win every time.

SDEA has a vast array of suppliers and manufacturers who between them can offer you literally thousands of innovative and exciting products and services. Many of them will even be able to put together a themed project, as well as designing, manufacturing and installing it for you!

The Shop and Display Equipment Association is celebrating 65 years of supporting retail display this year and as such has built up an enviable reputation and extensive knowledge of the industry. It currently has over 100 members who between them manufacture and supply all manner of retail display equipment.

S&SN_142_Nov12_p60-63_Layout 1 16/11/2012 13:59 Page 61

SHOPFITTING

A new look can lift figures Booming sandwich and pasty sales helped lift figures by 25% following a major refit at Penarth baker and sandwich maker Brutons A major question that every sandwich bar owner is likely to have at the top of their agenda when it comes to a refit is: ‘Will all this investment bring me additional sales?’

While, of course, there can never be a guarantee of success, the answer is that handled in the right way, your chances of generating extra sales have to be considerably enhanced.

Another way of looking at it is: can you really afford not to? There’s nothing more offputting to customers than having a dowdy, dull-looking interior, and there may be lots of good structural reasons –improvements in customer flow or repositioning the till, for example – to make the move financially worthwhile.

There are plenty of examples where there is clear evidence of the connection.

One such is at Brutons The Bakers in Penarth, Vale of Glamorgan, where a major remodeling has led to a sales volume boost of 25 per cent, with increased sales of sandwiches, pasties and fast food playing a large part in the additional trade.

The Penarth shop also does very well on bread sales. It sells nearly as much bread as all the other shops in the group combined, with the best seller a multi-seeded loaf. The company’s production bakery uses the sourdough method for making its bread and a bare minimum of improvers.

Also very popular are Welsh Cakes made from a traditional recipe with a hint of lemon and mixed spice and sultanas.

“It has been a dramatic and radical change,” say Richard Best and wife Lindsey of the shop’s transformation and new image created by

specialists Dollar Rae. “The presentation of the product is much, much improved, particularly the presentation of the hot products, where we’ve seen a good increase in sales.

“You’ve got the office workers and others who may just have walked down to one of the big chain outlets before.

Now our shop grabs their attention and they come in here.”

The £1.5million-turnover Brutons chain comprises six other retail units and a production bakery. Employing 65 people, the independent company is jointly owned by Richard, Lindsey and his parents. It has a heritage stretching back 114 years.

The shop was well overdue for a new look. “It was a very long time since it was last refitted. We took over the shop three years ago and the fittings were mismatched.

They were probably well over 20 years old. It couldn’t have looked much worse!,” adds Richard.

It’s now much brighter, sleek, clean-looking, easier to keep clean, and better represents the quality reputation of the brand.

The shopfitting company executed a complete strip-out,

refit and rebrand of the premises in Glebe Street. In an uncluttered layout, product presentation and display opportunities are maximised through a 6.4-metre-long,

custom-built Panoramic angled glass counter. There’s a four-shelf gantry, which acts as the primary display for a range of artisan bread; and a screened-off hot griddle section in full view of customers, which is used for cooking Welsh cakes with their enticing flavour and smell; and a bake-off oven.

Meanwhile, the new image has been completed with specialist lighting, menu and product graphics, glossy laminate finishes in Brutons corporate colours, with a splash of mustard, new suspended ceiling, and sandstone-coloured flooring with a tiled effect.

www.sandwich.org.uk November 2012 61

S&SN_142_Nov12_p60-63_Layout 1 16/11/2012 13:59 Page 62

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 Andrew Sherick (Marks & Spencer) VICE-ChAIrMAN David Jones (SSP) ThE COMMITTEE Felicity Aylward (BP) – Ex-Chair Andy Valentine (Ginsters) – van sales Paul Morgan (Sainsbury’s) – multiple retailer Yseult Caroff-Richeux (Waitrose) – multiple retailer Ben Smeal (Food Partners) – producer Andrew Pocock (Impress Sandwiches) producer Sally Gabbitas (Tri-Star) – supplier Camilla Deane (Bel UK) – supplier

Upholding quality standards in sandwich making and retailing Our aims As the voice of the British Sandwich industry,

Georg Buhrkohl (Subway) – sandwich bar chain

the primary aims of the British Sandwich

Anita Kinsey (Pret a Manger) – sandwich bar chain

Association are:

Graeme Matthews (Rachel’s of Windsor) – independent sandwich bar Kevin Mayes (The Real Sandwich Company) – independent sandwich bar Andrew Hesketh (Greggs) – retail baker Joe Street (Fine Lady) – baker SECrETArIAT JIM WInSHIP - Director

62 November 2012 SANDWICH & SNACK NEWS

▲ To safeguard the integrity of the sandwich industry by setting minimum standards for sandwich making. ▲ To encourage excellence and innovation in sandwich making. ▲ To provide a source of information for the industry. ▲ To promote the consumption of sandwiches. ▲ To provide a collective voice for all those involved in the making, distribution and retailing of sandwiches and to represent the views of the industry.

www.sandwich.org.uk

S&SN_142_Nov12_p60-63_Layout 1 16/11/2012 13:59 Page 63

ANNUAL DIRECTORY 2013

In association with

The quick reference guide to manufacturers and suppliers to the industry The Sandwich and Snack News Annual Directory will be published in Spring 2013 and distributed to over 5,000 people in the industry. It is mailed to subscribers, association members and some complimentary, and will also be distributed at various trade-shows throughout the year.The publication, now in its 16th year, is A5 in size, and contains a comprehensive list ofmanufacturers, suppliers and services within sectionalised categories to provide an essential reference guide for the industry. Companies are also indexed at the back. It also offers suppliers a low-cost way of marketing throughout a whole year. To ensure inclusion please complete and return this form before the deadline of 10th January 2013.

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S&SN_142_Nov12_p64-72_Layout 1 16/11/2012 15:21 Page 64

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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.

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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: Sue Facer 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 olatunde.ray-odekeye@foodpartners.co.uk www.foodpartnersgroup.co.u sourcedm.com

FrEshwAY chiLLEd

grEENcorE

Foods

sANdwichEs –

Stafford Court, Stafford

BroMLEY BY Bow

Road, Wolverhampton

Prologis Park,

WV10 7EL

Twelvetrees Crescent,

Contact: Mr Alan Wright

London E3 3JG

Tel: 01902 783666

Tel: 0207 536 8000

Fax: 01902 781141

Fax: 0207 536 0790

info@freshway-

Contact: Richard Esau

foods.co.uk

richard.esau@greencore.com

giNsTErs LTd

www.greencore.com

83 Tavistock Rd,

iMPrEss sANdwichEs

Callington Cornwall PL17 7XG Contact: John Want Tel: 01579 386 200 Fax: 01579 386 240 Contact: Chris Parkinson chris.parkinson@ginsters.co.uk grEENcorE

FrEshwAYs (kErrY Foods) IDA Industrial Park, Poppintree, Finglas, Dublin, Ireland Contact: Thomas Kiely Tel: 00353 18648000 Fax: 00353 18644033 www.freshways.ie

Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Contact: Andrew Pocock Tel: 01895 440123 Fax: 01895 441123

sANdwichEs -

andrew@impress-sandwiches.com

PArk roYAL

www.impress-sandwiches.com

Willen Field Rd, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000

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

(The Good Food Company) Units 4-5a, Horton Road

Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com grEENcorE sANdwichEs –

MELToN Foods 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Clare Rowlands Tel: 01664 484400 Fax: 01664 484401 clare.rowlands@meltonfoods.co.uk

MANToN wood

oN A roLL

Manton Wood

sANdwich coMPANY

Enterprise Zone,

Unit 2 Easter Park, Barton

Retford Road,

Road,

Manton,

Riverside Park Industrial

Worksop, Notts,

Estate,

S80 2RS

Middlesbrough TS2 1RY

Contact:

Contact: James Stoddart

Andrew Wilcox-Jones

Tel: 01642 707090

Tel: 01909 512600

Fax: 01642 243858

Fax: 01909 512708

jstoddart@onarollsandwich.co.uk

www.greencore.com

www.onarollsandwich.co.uk

rAYNor Foods Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 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

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

www.sandwich.org.uk November 2012 65

S&SN_142_Nov12_p64-72_Layout 1 16/11/2012 15:21 Page 66

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 ALs Food & PhArMAcEuTicAL Tappers Building Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01924 499776 Fax: 01924 499731 nigel.richards@alsglobal.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

BYoTroL TEchNoLogY LTd. Vanguard House Keckwick Lane, Daresbury WA4 4AB Ciontact: Gary Hilton Tel: 01925 742000 Fax: 01925 742029 ghilton@byotrol.com www.byotrol.com

cATErErs choicE LTd Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth 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 claire.marshall@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 www.sandwich-van.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

66 September 2012 SANDWICH & SNACK NEWS

cP Foods Avon House, Hartlebury Trading Estate, Hartlebury, Worcestershire DY10 4JB Contact: Tim Graham Tel: 01299 253131 Fax: 07834 529473 timg@cpfoods.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 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

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 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

FrETwELL dowNiNg hosPiTALiTY 1st Floor, Unit 1 Hawke Street Business Park, Hawke Street, Sheffield S9 2SU Contact: Andrew Pond Tel: 01142 816060 Fax: 07802 465976 andrew.pond@fdhospitality.com www.fdhospitality.com

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 giErLiNgEr hoLdiNg gBMh Dosza Gyorg, UT123, Tamasi 7090, Hungary Tel: 01386 421708/07515 422454 ns@gierlinger-holding.com Contact: Nigel Spragg 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 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 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 LTd 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 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

S&SN_142_Nov12_p64-72_Layout 1 16/11/2012 15:21 Page 67

BSA Suppliers Index MiLk LiNk LiMiTEd 3120 Great Western Court Hunts Ground Road, Stoke, Gifford, Bristol BS34 8HP Contact: Sandie Belton Tel: 0870 2408341 Fax: 01454 252300 Sandie.belton@cheese.co.uk www.milklink.com

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 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

SUPPLIERS

rANk hoVis The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: Sara Reid Tel: 0870 728 1111 sara.reid@premierfoods.co.uk www.rankhovis.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 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 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 sT NEoTs PAckAgiNg LTd. 7 Howard Road, St Neots, Cambridgeshire PE19 8ET Contact: Lucy Shepherd Tel: 01480 476161 Fax: 01480 471989 lucy@stneotspack.co.uk www.fastfoodpackaging.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 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 TMi Foods Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA ToTAL FoodsErVicE soLuTioNs LTd. Ribble Valley Enterprise Park, North Road, Barrow, Clitheroe BB7 9QZ Tel: 01254 828 330 Fax: 01254 823996 sales@totalfoodservice.co.uk www.totalfoodservice.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

LiNkEd AssociATioN LocAL AuThoriTY cATEriNg AssociATioNs 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 VANEssA hosPiTALiTY sErVicEs LTd. Vanessa Hospitality Services Ltd. Unit 14C Juno Enterprise, Juno Way, South Bermondsey, London SE14 5RW Contact: Adeleke Adedoja Tel: 07939 966419 adeleke@alaleke.com VioN sNowBird Foods LTd Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303

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/

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

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.

S&SN_142_Nov12_p64-72_Layout 1 16/11/2012 15:21 Page 68

BSA Product Index AdVisorY & coNsuLTANcY sErVicEs Business Management Systems Solarsoft Business Systems Factory Grote Company The Foodservice Centre Food Safety ALS Food & Pharmaceutical Intertek Stoke Food Industry Technomic Inc. Market Research Technomic Inc. Retail Fretwell Downing Hospitality The Foodservice Centre BAkErY ProducTs Morning Goods Chiltern Bakeries Patisserie Chiltern Bakeries Total Foodservice Ltd. Tortilla & Wraps Discovery Foods Mission Foods BrEAd & roLLs Fresh Chiltern Bakeries Total Foodservice Ltd. Speciality Discovery Foods Mission Foods Total Foodservice Ltd. Bread Making Ingredients Beacon Foods Rank Hovis The Cheese Cellar Total Foodservice Ltd. BuTTEr & sPrEAds Butter Southover Food Company Ltd. Spreads Milk Link The Cheese Cellar Spreads (olive) Leathams chEEsE & dAirY ProducTs Bel UK Ltd. Caterers Choice Ltd. Joseph Heler Ltd. Leathams Milk Link Ltd. Southover Food Company Ltd. The Cheese Cellar Total Foodservice Ltd. Sour Cream Discovery Food cLEANiNg MATEriALs Byotrol 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 Leathams Parripak Foods Pettigrews Southover Food Company Ltd The Cheese Cellar The English Provender Co The Ingredients Factory Total Foodservice Ltd. Pickles BD Foods Leathams Parripak Foods Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Salsa Beacon Foods Discovery Foods drEssiNgs, sAucEs ANd MAYoNNAisE Dips Beacon Foods Discovery Foods Fresh-Pak Chilled Foods The English Provender Co The Ingredients Factory Mayonnaise BD Foods Caterers Choice Fresh-Pak Chilled Foods Fridays Piquant The Cheese Cellar The English Provender Co Total Foodservice Ltd. Mustards BD Foods Southover Food Company Ltd. Total Foodservice Ltd. Sauces & Ketchups BD Foods Beacon Foods Caterers Choice Discovery Foods 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. 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.

68 November 2012 SANDWICH & SNACK NEWS

EquiPMENT & VEhicLEs Buttering Machinery Deighton Manufacturing Grote Company Contact Grills The Contact Grill Company Conveyors Deighton Manufacturing Grote Company Cutting Equipment Grote Company Mobile Catering Vehicles CJ’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 CP Foods 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 MEALs Ready Prepared Vanessa Hospitality Services Ltd. MEAT ProducTs Bacon Gierlinger GbmH 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 CP Foods 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 CP Foods 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. PAckAgiNg Cardboard Colpac Ltd. St Neots Packaging Ltd. Disposable Colpac Ltd. St Neots Packaging Ltd.

Food wraps Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Tri-Star Packaging Supplies Ltd. PAsTA 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 Beacon Foods Freshcut Foods Ltd. Leathams Herbs & Spices Beacon Foods Discovery Foods Total Foodservice Ltd. Jalapenos Beacon Foods 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 Beacon Foods Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Food Network Martin Mathew & Co Ltd. Universal Meats Tomatoes Beacon Foods Caterers Choice Food Network Martin Mathew & Co Ltd. Southern Salads Ltd.

S&SN_142_Nov12_p64-72_Layout 1 16/11/2012 15:00 Page 69

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: Javier Urruticoechea Email: jurruticoechea@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

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

Product Listing Bakery inSertS Sigma Bakeries Ltd Bread Sigma Bakeries Ltd faCtory deSiGn Alimentos Daily Fresh

orGaniC ProdUCtS Sigma Bakeries Ltd SandwiCheS Fres Co Nordic Lunch AB Subway Snack Support SandwiCh fillinGS (prepared) Sigma Bakeries Ltd SPeCiality BreadS Sigma Bakeries Ltd

NEW MEMBER

Reach thousands of potential customers from as little as £115 Paul Steer

01291 636342

email: paul@jandmgroup.co.uk

New BSA member profile Gierlinger Holding GmbH The growing business of Gierlinger Holding GmbH covers two very modern food production sites, supplying the food industry with high quality ingredients and added value meat products.

Tamási-Hús Kft in Hungary opened in 2007. The core product here is Bacon, produced by a natural patented process. We use the most natural ingredients and avoid flavour enhancers and preservatives.

At Gierlinger taste is paramount, with quality and customer focus shaping our business principles. Our newly built BRC accredited production facilities offer the highest assurance on product safety, and strict consistent product quality. Our Premium Cooked Bacon is supplied to international fast food chains, and many customers within the sandwich industry looking for the best quality products.

SC Convenience Prod Srl Romania, in Tunari, on the outskirts of Bucharest, began production of skewers and coated products made of chicken breast, turkey breast and pork in January 2005. The modern plant was built according to strict guidelines of the EU and is IFS and BRC certified. Today 240 people are employed, with 500t of our convenience products leaving the factory and delivered monthly for restaurants and retail markets in Europe.

We also supply branded and private label products to retail and foodservice markets.

Contact us to discuss your requirements, and you will find our two factories very flexible in meeting your needs and very competitively priced For Further Information Please Contact Nigel Spragg email: ns@gierlinger-holding.com Tel/Mobile: 07515422454

www.gierlinger-holding.com

S&SN_142_Nov12_p64-72_Layout 1 16/11/2012 15:21 Page 70

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70 November 2012 SANDWICH & SNACK NEWS

S&SN_142_Nov12_p64-72_Layout 1 16/11/2012 15:21 Page 71

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email: paul@jandmgroup.co.uk www.sandwich.org.uk November 2012 71

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