Sandwich & Food To Go News - Issue 159

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Sandwich food to go news INTERNATIONAL

www.sandwich.org.uk

ISSue 159 SePTeMBeR 2015

Formerly 'International Sandwich & Snack News'

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INSIDE EDITOR SIMON AMBROSE t: 01291 636343 e: simon-ambrose@btconnect.com NEWS Page 5 - The Sandwich Factory (now Cranswick Food On the Go) has been fined £60,000 with costs of £57,000 by Warwick Crown Court following an incident in 2012 when an agency worker was pinned between a forklift truck and a lorry he was about to unload. One of its former directors, Paul Nicholson, was also fined PROFILES Page 14 - Competitive prices and speed of service have made Monty’s Sandwich Deli bar one of the most popular venues in central Birmingham, but as Simon Ambrose, discovers, it hasn’t always been easy, with the recession, the road closure outside for the new tram system and the riots of 2011 all making life tricky at times

ADVERTISING PAUL STEER t: 01291 636342 e: paul@jandmgroup.co.uk Page 18 - The Chicago-based Potbelly chain has opened its first franchise in the UK, with 10 shops planned over the next three years, all in London. Simon Ambrose went to the Westfield shopping mall, Stratford to check out the new arrival Page 29 - North-east sandwich manufacturer On A Roll anounced £3.6m expansion plans recently, a new chapter in a remarkable story for the BSA member. We talked to founder and Managing Director James Stoddard FEATURES Page 40 - REGIONAL SANDWICH MANUFACTURERS - Major sandwich manufacturers are expanding fast to meet new demand from the growing food to go category, but is there really room for all of them? Simon Ambrose investigates

SUBSCRIPTIONS t: 01291 636333 membership@sandwich.org.uk Page 46 - LUNCH! SHOW - A number of big names from M&S, EAT., Pret, Greggs, Caffè Nero & Tortilla have been announced for the Working Theatre at the lunch! show. Plus our extensive exhibitor preview

© Published by J&M Group. 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

Adelie to open a new £4m distribution centre SANDWICH and chilled food to go manufacturer Adelie Foods is to open a new state of the art National Distribution Centre at Prologis Park in Heathrow. Adelie, which was acquired by H.I.G Capital in March, has invested £4million in the 100,000+ square foot facility in order to provide additional capacity to support continued volume growth and the further development of its third party distribution network. Adelie Foods, which supplies its products to food retailers including Boots and Sainsbury's, is also behind the sandwich brand URBAN eat. The new Distribution Centre, which is located

just 1.6 miles from Heathrow Airport and half a mile from Junction 4 of the M4, will be fully operational from this month. Adelie Supply Chain Director Rick Kovac explains: “The new facility at Prologis Park gives us the opportunity to create a state of the art distribution operation that will enable us to provide a fantastic working environment for the team, drive operating efficiencies and, most importantly, enhance the level of service we deliver to our customers. “We are making a very significant investment in our distribution model as we continue to grow the Adelie business; in addition to the new National

Distribution Centre we will be opening a new standalone distribution site in Scotland in the next few months and have also introduced a new 80 strong fleet of fuel efficient vehicles supported by an extensive programme of driver training.”

Adelie makes nationwide deliveries of up to a million fresh sandwiches every day. It is leasing the building from Prologis, which developed the building at the end of 2014 with an EPC A (14) rating and is expected to achieve BREEAM 'excellent' accreditation.

Costa partners with Chop’d on fresh salads COSTA has launched a trial partnership with London salad brand Chop’d to offer fresh salads across select Costa stores in London. The partnership is the first time Costa has collaborated with another food or drink brand underlining its commitment to offering healthy, fresh food to compliment its handcrafted barista coffee and provide choice for its customers. Carol Welch, Group Brand & Innovation Director at Costa, said: “At Costa, our customers define the focus of our innovation, and having listened to their feedback, I’m delighted to partner with Chop’d in this trial. As the handcrafted fresh food company Chop’d is a great fit with our handcrafted coffee.” Chop’d salads was founded in 2004 and currently has 12 stores in London. The trial will initially see the Chop’d Jerk Chicken, Tuna Niçoise, Feta & Lentil, Parma Ham & Mozzarella and Falafel & Houmous salads appear across six Costa stores in central London.

Eddie Holmes, Managing Director of Chop'd, said: “We are delighted to have been handpicked by Costa to be their salad partner. It really is a great fit due to our joint passion for using the best ingredients, delighting our customers and of course both being born and bred in London. “To think that our food will be

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tasted by a far wider audience really excites us and helps us on our mission to offer the best salads, soups and stews the UK has ever tasted.” The move continues a trend for food partnerships that started last year with Starbucks’ link with POD on three trial sites, and Tesco’s partnership with a number of operators on its food to go trial sites. Meanwhile, Costa has also launched a new Free Range Egg and Slow Roasted Tomato Gluten-Free Wrap as part of its new Summer food and drink range. The wrap, which has been especially created for customers who are coeliac and gluten-intolerant, is the first vegetarian option in Costa’s growing gluten-free range. The wrap is baked in a dedicated gluten-free bakery with linseed, sunflower and millet seed which gives it a rich flavour and slightly crunchy texture. The free-range creamy egg mayonnaise with fresh vine ripened tomatoes is topped with apollo lettuce.


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NEWS

The Sandwich Factory fined £60k following 2012 forklift accident THE Sandwich Factory (now Cranswick Food On the Go) has been fined £60,000 with costs of £57,000 by Warwick Crown Court following an incident in 2012 when an agency worker was pinned between a forklift truck and a lorry he was about to unload. One of its former directors, Paul Nicholson, was also fined. Jamie Barsby suffered a fractured pelvis and vertebrae as a consequence of the company’s “push for growth which was given priority over the health and safety of others,” and was fortunate not to have been killed, said Judge John Parker. Barsby was thrown from the forks of a forklift truck and crushed between the forklift and an articulated lorry as he was being lifted into the back to reorganise pallets of sandwiches. The 26-year-old, from Atherstone, broke a number of vertebrae, fractured his pelvis and suffered blood blisters all over his body. The Judge found that director Paul Nicholson had failed to ensure safety management systems were in place at the factory. The court heard that had such systems been in place, the unsafe practice would not have occurred and existed for a prolonged period of time.

‘The system being operated by the Sandwich Factory Limited at the time was a disaster waiting to happen’ The Sandwich Factory Holdings Ltd, of Helsinki Road, Sutton Fields Industrial Estate, Kingston upon Hull, pleaded guilty to breaching Section 2(1) and 3(1) of the Health and Safety at Work etc Act 1974. Director Paul Nicholson, aged 55, of Balnain, Drumndrochit, Inverness, pleaded guilty to two breaches of Section 37(1) of the same Act. He was given a conditional discharge and ordered to pay costs of £50,513. The Judge, in sentencing, said: “The system being operated by the Sandwich Factory Limited at the time was a disaster waiting to happen. It all arose as a result for pushed growth and a desire for profitability that was given priority over the safety of employees.” Speaking after the hearing, HSE Inspector Alison Cook said: “It was a matter of sheer luck that this incident did not result in a fatality. Mr Barsby suffered severe injuries that could have easily been prevented. The company failed to ensure that obvious risks from transport operations were controlled.

“Mr Nicholson in his role as director should have had adequate systems in place to ensure the safety of his workers. He neglected to do that. The provision of a simple set of steps was all

that was needed to keep Mr Barsby and others safe.” Michael Lavery, for The Sandwich Factory Holdings, said since the accident it has done 'all it feels it can' to improve its health and safety, at a cost of £27,833 so far and with further cost to be incurred, and is now 'quite a different company to what it was then.'

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NEWS

Food to go remains the star performer at Greencore GREENCORE Group’s food to go business has continued to experience good growth, led principally by the addition of new product lines in the Northampton facility. Elsewhere in the UK, revenue performance was more subdued, it says. The company recorded revenue of £346.5m in the 13 weeks to 26 June 2015, an increase of 6.2% on the previous year on both a reported and a like for like basis. In the UK, like for like revenue was 4.0% higher than in the prior year. However, the group warns that the core UK grocery retail market remains challenging with

high levels of change. The combination of modest deflation in ingredients and packaging costs, together with price investment by grocery retailers, has resulted in value growth

Crisp sandwich shop opens in Keighley A shop offering just crisp sandwiches has opened in Keighley selling 50 different flavours from Monster Munch covered in salad cream, to Hula Hoops in Galaxy chocolate spread! Mr Crisp owner Mark Pearson says: "I have always had an idea to launch a crisp sandwich shop. When I saw the one launch in Belfast, I thought the only way I can find out if a crisp sandwich shop can succeed over here is by giving it a go myself. I sat on the idea for six months, working on sourcing which crisps and flavours to have and doing some market research." He was inspired by the similar Simply Crispy pop up shop in Belfast, which ran out of stock within two hours when it opened in January. He plans two other shops by the end of the year.

lagging behind volume in a number of our product markets. The Convenience Foods division, which includes food to go, recorded revenue of £331.9m, 6.9%

higher than the prior year on a reported basis and up 6.3% on a like for like basis. In the US, like for like revenue was 22.1% higher than the prior year. This was driven principally by the roll out of new lines with principal customers. The business remains focused on the delivery of major capacity related initiatives. The new facility in Quonset, Rhode Island, commenced production in April and the Newburyport facility was closed. Transfers from the Brockton site will commence during the current quarter to enable the site’s closure later in the year, it says.

Bruce Clague joins Lincoln & York from Coveris COFFEE sourcing, roasting & packing specialist, Lincoln & York has appointed Bruce Clague as Sales Director. He joins the management team bringing with him a wealth of sales and management expertise spanning both FMCG and Foodservice. Bruce will take on the leadership of Lincoln & York’s field and officebased sales team. An experienced sales professional, he has worked in food and drink for over twenty years, previously having held senior Commercial roles at global packaging manufacturer Coveris, food-to-go specialist Adelie Foods and the Campbell Soup Company. The move comes at an exciting time for Lincoln & York, who revealed a re-brand earlier this month ahead of ambitious expansion plans into Europe.

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Bruce Clague, Sales Director, said of the move: “I am delighted to have joined the team at Lincoln & York, especially at such an exciting time for the business and the coffee industry as a whole. “Consumer knowledge and expectation continues to grow and they increasingly demand consistent, quality coffee. I’m really looking forward to working with our team of experts and our customers, to help them delight theirs.” James Sweeting, Managing Director of Lincoln & York, commented on the appointment: “We are very pleased to have Bruce on board as our new Sales Director. People are the essence of our business so finding the right person for this role was absolutely key. I am confident Bruce will be a great asset.”


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NEWS

On A Roll secures hospital contracts with new Nourishhh range SANDWICH manufacturer On A Roll has secured contracts to supply its products to hospitals across the northeast and north Wales. The company has launched its Nourishh range at hospitals in Darlington, Stockton, North Wales and the brand new Northumbria Specialist Emergency Care Hospital in Cramlington, Northumberland. Nourishh offers a choice of traditional and vegetarian fillings which meet NHS guidelines on calorific content and nutritional benefits. On A Roll is currently producing approximately 14,000 Nourishh sandwiches every week but hopes to at least double that volume once its brand new £3.6million factory opens in Middlesbrough in the autumn. James Stoddart, Director of On A Roll, said: “We developed the Nourishh range with the end user very much in mind. It was a case of striking a balance between good quality, tasty fillings and meeting the nutritional guidelines such as being at least 300 calories and containing a minimum of 18g of protein. “We are delighted to have launched the range at a number of hospitals across the country and are speaking with more NHS Trusts to distribute the product further.”

On A Roll was set up in 2007, operating from two rooms in a local bakery in Middlesbrough, but now produces around 7million sandwiches ever year to hospitals, schools, universities, workplaces and retailers. The Nourishh sandwich range offers familiar favourites such as cheese salad; tuna; turkey and coronation chicken, as well as several vegetarian options. Each sandwich is cut into smaller triangles with neat packaging displaying its nutritional content. Bill Murray is hotel services officer for catering at Northumbria Healthcare NHS Foundation Trust, which runs the new Northumbria Specialist Emergency Care Hospital in Cramlington. He said: “Providing our patients with high quality nutritious food is an essential part of their recovery and helps them to get well more quickly. “This is particularly important for patients in our new Northumbria hospital who are seriously ill and injured and the sandwiches are available to patients 24/7 as part of our new system of catering.” The opening of the new Northumbria hospital in June heralded a new era in emergency care at the trust which is at the forefront of new models of care in the NHS with emergency care consultants on site 24/7.

Bestway Wholesale launches sandwich range Bestway Wholesale has launched a range of everyday sandwiches with extended shelf-life and reduced pack sizes. The new 10-strong range covers the most popular varieties and is colour coded by filling (blue for fish, red for meat, gold for chicken and green for vegetarian). The range has been devised with recipes that have longevity with each sandwich having a shelf-life of 20 days from manufacture. Bestway has also increased the number of weekly deliveries to depots to ensure that maximum shelflife is offered to customers. It consists of: Chicken: Chicken, Chicken & Bacon, Chicken Tikka Fish:

Tuna Mayonnaise, Tuna & Sweetcorn Meat: Ham & Cheese, All Day Breakfast Vegetarian: Cheese & Pickle, Egg Mayonnaise, Cheese & Onion. Steve Carter, Category Controller for Chilled and Fresh, said: “We have listened to our customers and have brought a range of the most popular sandwiches to market that satisfies their needs as well as dispelling many of their concerns over chilled – wastage, margins, shelf-life, etc. Equally important is the fact that we are offering retailers a branded sandwich solution in Best-in, an award-winning label that is trusted for its quality and value by consumers.”

Pret to recruit 35 more school leavers PRET A Manger is looking to recruit a further 35 students to join its year-long programme, which aims to give school leavers who don’t want to go into higher education an opportunity to start climbing the career ladder straight away. Available to school leavers across the UK, each successful applicant is given a full-time shop based role from late September, as well as access to Pret’s training, support and work skills courses. By the end of the year, participants qualify with an Advanced Level 3 Apprenticeship and a guaranteed, permanent role within the company. Pret’s School Leavers Programme Manager, Kate Nicholls, explains: “2015 will be the fourth year of the programme and we’re proud to have seen some truly inspiring participants come through so far. “From our initial intake, we now have two Team Leaders and one who’s now a Manager, less than three years after leaving school.” Nearly 80% of Managers at Pret began as Team Members, which Nicholls believes sets an aspirational benchmark for participants starting on the programme. She continues: “We don’t expect our participants to have lots of work experience under their belts or a CV full of qualifications. Instead we’re looking for passionate, enthusiastic, motivated individuals who are excited by their next challenge and raring to get going. Being able to get to one of our shops by 6am is also a must, so they shouldn’t be too adverse to early starts!”

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NEWS FOCUS

Greencore “determined to keep pace” with high-quality fake ID GREENCORE’S recent raid by immigration officers, which resulted in the arrest of 32 workers, highlights the problems of keeping pace with increasingly “high quality” false ID documentation. The immigration officers raided Greencore’s Bow factory as part of a major Home Office crackdown on the employment of illegal migrants. Nine were charged with immigration offences and were remanded in custody, while one was bailed pending further enquiries. The remaining 22 are being dealt with by immigration officers and will be deported ‘if appropriate’. Greencore said in a statement following the incident: “We are determined to keep pace with the increasingly high quality of false documentation that is being produced.” Greencore and its recruitment agency could face fines of up to £20,000 per worker if it is found that they failed to check the workers’ documents properly. In a statement the company said: "Greencore can confirm that its facility in Bow was subject to an inspection by immigration and police officials in the early hours of Wednesday 29 July. As a result, a number of employees were found to have false documentation. “Greencore is working closely with the immigration service and the police on this matter and it has been established that the individuals concerned used high quality

false documentation to illegally obtain employment in the UK. “Having conducted a thorough review of our recruitment processes, we are satisfied that Greencore closely follows the Home Office's guidelines and goes to great lengths to try to ensure that all of our employees fulfil the necessary criteria to work legally in the UK. There have been numerous occasions in the past on which we have spotted suspicious applications and notified the immigration services immediately. “We are determined to keep pace with the increasingly high quality of false documentation that is being produced, and will do everything that we can to ensure that this kind of incident does not reoccur in the future." The Home Office recently boosted its enforcement teams and says it will be increasing its raids on suspect industries. A spokesman said: ‘We are successfully cracking down on those who have no right to be here. ‘We are targeting industries and areas where abuse is most common and we’ve doubled the fines for businesses which flout the rules.’ During the Greencore dawn raid, officials were said to have caught people trying to dump counterfeit identity documents and using mobile phones to warn friends not to come to work. Bolt-cutters were used to force open dozens of lockers and after being

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questioned, photographed and fingerprinted, groups of workers from Eastern Europe and Africa were taken away in handcuffs, according to the Daily Mail. The plant at Bromley-by-Bow has a 750-strong workforce and operates round the clock. Greencore’s agency Prime Time Recruitment said: “Prime Time Recruitment strongly refutes any claims that it has employed illegal workers at the Greencore Bow factory. None of the workers arrested were Prime Time registered candidates. “Prime Time is strictly and routinely audited to ensure all legal procedures are adhered to at all times and maintains a 100% compliance record. Prime Time supply 400 workers a week to Greencore Bow and undertakes rigorous checks on all candidates to guarantee their eligibility to work in the UK with up to 30% of applicants turned away by Prime Time each week for failing to supply paperwork that complies with the Right to Work legislation." We asked a number of other sandwich manufacturers to respond, but received no reply. In 2009 Buckingham Foods’ Redmoor factory, prior to the Adelie takeover, was raided by immigration officials, and ten agency staff were arrested. A number of small sandwich manufacturers have also been raided since then.


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NEWS

Abokado secures £2.6m of new funding FOOD to go independent Abokado has announced another year of strong growth, with sales up by 33%, 45% increase in gross profit and the doubling of adjusted EBITDA for the year ended 31 March 2015. Turnover increased from £8.1m to £10.8m, gross profit margin increased to 39% from 35% and adjusted EBITDA was approximately £600k, representing a 100% jump on the previous year. Sales growth was driven by continued positive like for like sales, the maturing of the company’s more recent store openings and the addition of three new stores. These took the estate to 23 and built on the seven stores opened in the prior year. Mark Lilley, founder, said: “We had another strong year and are pleased with the company’s performance across our financial and non-financial KPIs. Our Net Promoter Score hit a record 73%. “Trading since the year end has

Great Taste Star for Cheltenham’s The Sandwich Box CHELTENHAM sandwich bar The Sandwich Box has received a Great Taste star for its Wild Sourdough. “We decided to head for the stars with our best seller the Imperial Wild sourdough," said Dominic Salter, director of food at The Sandwich Box. There were 10,000 Great Taste entries this year and of those products, 130 have been awarded a 3star, 597 received a 2-star and 2,382 were awarded a 1-star accolade. The panel of judges included: Masterchef judge and restaurant critic Charles Campion; TV presenter and cook, Aggie Mackenzie; Great British Bake Off winner, Frances Quinn; Masterchef the Professionals finalist, Adam Handling; food buyers from Harrods, Selfridges, Waitrose and Marks & Spencer, and chefs including James Golding, Chef Director of The Pig hotel group, who have together tasted and re-judged the 3-star winners to finally agree on the 2015 Top 50 Foods, the Golden Fork Trophy winners and the new 2015 Supreme Champion.

remained strong, with continued positive LFLs and an increase in store and company EBITDA. We’ve opened two new stores and the leases on further stores have been signed or are under offer. We also created the position of Operations Director and welcomed Richard Zivkovic, previously of Pret A Manger, Costa and Be At One to the

management team and Board.’ “We’re also pleased to announce that in July 2015 the company secured £2.6m of funding from RBS. This gives us the fire-power to accelerate our growth over the coming years. Our vision remains to help people live happier and healthier lives by making our Feel Great Food as accessible as possible.”

Hot stuff from Urban EAT URBAN eat is celebrating the launch of its new range of hoteating Burritos by offering consumers Mexican themed prizes including an all-expenses paid trip to Cancun. The new range features four varieties; Spicy Pulled Beef, Chipotle Chicken, BBQ Pulled Pork and vegetarian Spicy Bean – all created to authentic Mexican recipes. Senior Brand Manager Isla Owen explains: “Given the rise and rise of Street Food over the last couple of years we have taken a lot of different concepts into consumer testing to understand which would translate most successfully in the mainstream Food to Go sector and Burritos came out as a clear consumer favourite. “Given that consumers will be looking for a wider choice of satisfying hoteats as we head into the winter

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months, we have taken a great deal of care to create a range that really delivers on both value and taste and are confident that Urban eat Burritos will be a big hit. “Following on the success of our summer activity, we are backing the launch with Mexi-Go - a new promotion that will see us give away over one hundred Mexican themed prizes, which in addition to the holiday will include restaurant vouchers, fiesta party packs and even the opportunity to adopt a donkey!” Urban eat is also extending its Gluten Free and Eat better offerings and introducing Sushi to the range for the first time.


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LUNCHBOX RESEARCH

Kid’s Lunchbox favourites revealed -

and sandwiches are still top Lunchboxes are becoming healthier with fruit and water starting to gain on crisps and juice drinks. Sandwiches remain as popular as ever

N

ew research by Kantar Worldpanel has found a shift in the contents of children’s lunchboxes since the millennium, with kids and their parents now favouring more healthy options such as fruit and water. The results are part of a study conducted by Kantar Worldpanel comparing the contents of five- to 15-yearolds’ lunchboxes now and in 2000. The proportion of lunchboxes containing crisps has more than halved since the millennium to less than a fifth today (19.4%), falling from second to fifth place as the most popular item to take for lunch. Meanwhile, fruit has risen to second place (41.5%) – up from third position fifteen years ago – while sandwiches top the chart, making an appearance in 77.9% of lunchboxes. Fromage frais – which didn’t feature in the top five at all in 2000 – is now the third most popular item, appearing in just over a fifth (20.6%) of all lunchboxes.

Drinking habits Children are now more likely to bring mineral water, with nearly 15% of lunch boxes containing this

compared to fewer than 2% in 2000. Last year saw a particular boost for tap water, which has grown by 4.2% in just one year alone, while there was a sharp drop in the percentage of lunchboxes containing juice drinks – down by 11.6% year-on-year among children aged between five and nine and by 3.2% overall. Top sandwich fillings, %* Ham 36.3 Cheese 16 Chicken 10.7 Tuna 7.3 Jam 4.7

Sandwiches have remained the firm favourite lunchbox item since 2000, across all age groups. Kantar Worldpanel can reveal that the humble ham sandwich continues to reign supreme, making up over a third (36.3%) of all sandwich appearances. Cheese and chicken take second (16%) and third place (10.7%), followed by tuna (7.3%) and Top fruit, %^ Apples Grapes Banana Easy peelers Berries and currants

34.6 32.5 26.3 19.3 10.4

*as percentage of all lunchbox sandwich occasions, ages 5-15. Sandwiches appear in 77.9% of lunchboxes for this age group. ^as percentage of all lunchbox fruit occasions, ages 5-15. Fruit appears in 51.5% of lunchboxes for this age group. Kantar Worldpanel data, 52w/e 21 June 2015

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jam (4.7%) sandwiches. Apples top the chart for the most popular fruit to take to school, followed by grapes, bananas, ‘easy peelers’ (such as tangerines, clementines and satsumas) and berries and currants. Elliot Barnard, analyst at Kantar Worldpanel, comments: “While sandwiches remain the firm lunchbox favourite, there’s been a marked shift in what else kids are packed off to school with since the millennium. Shows like Jamie’s School Dinners and the subsequent ‘Feed Me Better’ campaign haven’t just had an impact on what’s served in the canteen as these healthy initiatives have resonated with parents across the board. “The introduction of free school meals for all children in Reception, Year 1 and Year 2 last September has contributed to a 22% fall in lunchbox occasions across five- to fifteen-year-olds as some parents opt for all of their children to have school meals, and this shift could be costing the market as much as £199 million. While there’s still a strong demand for the family favourites, competition among brands and retailers for a share of the lunchbox market is more heated than ever before.”


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PROFILE

Monty’s Sandwich Deli Bar Competitive prices and speed of service have made Monty’s Sandwich Deli bar one of the most popular venues in central Birmingham, but as Simon Ambrose discovers, it hasn’t always been easy, with the recession, the road closure outside for the new tram system and the riots of 2011 all making life tricky at times

I

t’s around 1.15pm and a long queue is already snaking out of the door at Monty’s Deli Sandwich Bar, Colmore Row, Birmingham, right in the heart of the city’s commercial district. It’s a surprising sight as there’s so much

competition in the immediate area, with a large Café Philpotts, Pret A Manger, Costa and plenty of other venues within a stone’s throw …. but Monty’s is the only one with an outside queue. So, I’m thinking, either they’re getting it horribly

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wrong and customers are quickly going to get fed up with waiting, or they’re very successful and experts at working the queue quickly. The latter proves to be the case in both respects. I have some time to kill before my appointment

with the owner, so I watch this well-oiled machine at work inside the shop, and quite frankly it’s jaw dropping. In spite of the fact that it’s not a massive premises, there are around 10 front of house staff, all in fetching uniform and hats, all obviously knowing their jobs inside out, serving customers at a rapid rate that indicates a lot of training (as indeed proves to be the case). Two separate tills handle the money side. So, other than the speed of service for hard-pressed customers with no time to hang about, why is it that Monty’s is so popular? Not difficult to work out. In the centre of the shop hangs a series of menu boards, divided into separate categories (fish, meat, veggie and so on) and most of the sandwiches are very reasonably priced. It’s so competitive on price, particularly on hot drinks, that they don’t do meal deals at all, which is unusual these days, but


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PROFILE

makes a lot of sense in this context, as owner Aggie Pelekanou explains: “A customer asked me recently if we did meal deals, and I said ‘No, because we’re cheap enough already and we also serve generous portions’. Lots of others do them but I don’t like meal deals.” Prices might be ‘cheap’ but there’s nothing cutprice about the quality which is terrific, and that’s borne out by what Aggie tells me about their product sourcing, as we shall see. So, all-in-all, 10 out of 10 from the customers’ point of view. Customers can choose to mix and match with ingredients as much as they want from the menu boards, and staff take great care to keep customers happy. Meanwhile, the shop makes most of their own fillings and sauces, as well as specials such as jerk chicken to keep the menu varied, and even home made soups. Considering the kitchen isn’t massive, it’s a real tour de force. So, all good, but Aggie

Pelekanou tells me it hasn’t always been this way. In fact, it’s actually been a bit of a roller coaster since they took it over as an existing venue in 2006, plunging the year after into one of the worst recessions we’ve had in decades. Not only that, but the 2011 Birmingham city centre riots saw the shop looted. Meanwhile, the road outside has been closed since 2009 to make way for the extensive work on the tram service that is now nearing completion in November - just as well there are lots of offices surrounding the shop in the area. But, as they say, it can only get better, and that seems to be very much the case now with Aggie already starting to think about opening a second unit in Birmingham next year, along similar lines. It’s going so well, in fact, that the company recently won a Gold Award for Independent Sandwich Bar at this year’s Sammies, the first time they’ve won an award. The certificate is proudly displayed on the back wall, and they’re getting some gold medals made up so they can display them on the servers and also use them on their outside catering stickers. “We were absolutely thrilled to win the award,” says Aggie. “Yes, it’s been tough. We had one good year of trading from 20067 before the recession started! The offices were closing all around us; then we had the rioting and they cleared out everything, smashed up the tills and so on – but we’re pretty resilient really!” The business has now changed a lot since they first bought it back in 2006, having previously run several successful fish and chip businesses. There

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PROFILE

have been a number of refurbs, the most recent being just this February, when they were able to carry on trading for most of time. The result has been well worth the trouble, with a stylish and contemporary looking environment that makes the most of the space. “When we first bought Monty’s, it was a cheap and cheerful, low margin/ high volume business. I’m a trained chef, so I started making changes on the recipes after six months, and generally improved the quality. I did things like

‘Anyone can make a sandwich, but it takes three months of training to make a Monty’s sandwich, to my spec’ buying in a meat slicer and started slicing meats myself, which made it cheaper per kilo. “The food quality is good … very good. We make almost everything ourselves and we only use the best ingredients. – it keeps the quality up and the prices down. If we’re going to use something like mayo, it’s got to be Hellmann’s, for instance.

16 September 2015 SANDWICH & FOOD TO GO NEWS

“The specials are also really popular . We’re really pushing the hot station, where we do the marinades ourselves over 24 hours. We do a brilliant Lebanese and we’ve got Jerk chicken today – either in a tray or in a burrito wrap. Our Coronation Chicken is legendary. We also make our own soups including carrot and coriander, potato and leek.”

With such a big lunch time business, having a large number of staff and training them up is a real key to the operation. “It really takes around three months to train them up to work on their own accord – anyone can make a sandwich, but it takes three months of training to make a Monty’s sandwich, to my spec. For instance, there are certain ways to put the mayo on – little tricks of the trade,” says Aggie. It’s now around 2.30pm and the last few customers are starting to trickle out. Staff are already hard at work cleaning the counters and trays and getting ready for opening in the morning at 7.30am. But lunch really is the big event at the shop. Surprisingly, in contrast to the huge national trend in breakfast sales over the last few years, Monty’s isn’t massive on breakfasts. “It’s only really busy for breakfast on a Friday when customers have office meetings – but not so much during the week. “Perhaps when the tram goes live they’ll be wanting more porridge – fingers crossed!” So, with so much competition in the area, is there really room for everyone? “They should be worried about me,” laughs Aggie. “I’m very committed, and next year should hopefully see our second shop opening.”


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PROFILE

I

n an increasingly politically correct and health-conscious UK, opening the first of a U.S sandwich shop franchise called ‘Potbelly’ in London, seems a courageous move! Even more so when it’s amusingly, but coincidentally, right next door to a Fat Face shop at the Westfield, Stratford shopping mall in London. According to my dictionary, the term clearly means ‘distended stomach’, although the trading name is apparently a reference to the oldstyle ‘Potbelly’ stoves sold in the antiques shop that became the first U.S outlet in Chicago. A Potbelly now features inside all their shops, but something tells me that’s going to be lost on most UK customers. The question now is: will the whole US concept, like the stove, be lost on customers, or will they fall in love in it? While there are no U.S flags on display, there’s no doubting its American origins, and the food, which also hasn’t made any concession to UK taste, is also unashamedly U.S orientated, with items such as peanut butter and jelly. No matter where you are, Potbelly interiors are apparently pretty much the same – with heritage artwork and pictures on the wall, the

llK y e ts b o P open first U shop in London

hise in The Chicago-based Potbelly chain has opened its first franc in the UK, with 10 shops planned over the next three years, all London. Simon Ambrose went to the Westfield shopping mall, Stratford to check out the new arrival

Potbelly stove as mentioned, and live music most evenings. Ultimately, of course, it comes down to what customers think of the offer and the word of mouth they generate that counts. It’s certainly been a big success in the States, where there are over 400 shops, spreading outwards from its original stronghold in Chicago, although curiously they

18 September 2015 SANDWICH & FOOD TO GO NEWS

are yet to colonise states such as California. Having established the chain in the US, as well as more recently Dubai and Kuwait where they have a dozen stores, the operation is now looking to expand ‘big time’, with plans for 10 franchised shops in the UK over the next three years, as well as Canada and the Philippines.


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PROFILE

It presumably believes its threepronged platform of selling toasted sandwiches, salads and soups in a ‘Fresh, Fast and Friendly’ way, will conquer all before it. It’s apparent that there are already some differences between the US model and the UK opening. On the other side of the Atlantic the template is traditionally for financial districts, which bring in a lot of business for Monday to Friday lunches. There’s a big lunch rush between 11.30 and 1.30 because they start work earlier there, with dribs and drabs across the rest of the day. That’s not a pattern for Westfield because it’s a huge shopping mall and not primarily a workplace, although there are some office workers and something like 6m sq feet of office space is being built or commissioned eventually. It is also on the main thoroughfare for the West Ham stadium, which is opening next September, and that should bring in a lot of additional traffic. So, here I am dodging the hordes of shoppers in the Westfield, and standing outside the shop in one of the busiest parts of the mall, and it looks impressive.

The investment for this first franchise must have been enormous, with a prime and very large site with plenty of covers and 25 staff. Unfortunately, I didn’t get the opportunity to interview MD Akbar Sheikk, director of UK partner Sheikh Holdings, after I was let down on an appointment and he didn’t return my calls on a number of occasions. Fortunately I was able to hook up with Head of Operations James Rushton at the shop, the day after the launch party. He has previously worked with EAT and many other chains, over a 20 year career in the business, and kindly agreed to fill me in on a fairly impromptu basis, while I got my face round an Mediterranean Toasted Sandwich in a portable hand-held wrapper, an excellent Farmhouse salad which comes with an astonishing amount of really good quality blue cheese - one of a number of really good salads on offer - and a mixed berry smoothie made with hand-dipped ice cream (also excellent). So, how’s it going so far, I ask him? “The indications after just four days is that this is going nicely – takings and figures are very encouraging and that’s even before we’ve had a weekend, which is when you’d expect most people, he says.

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PROFILE Potbelly Sandwiches A Wreck® The Potbelly trademark sandwich, includes Black Angus roast beef, old world salami, oven roasted turkey breast, hickory smoked ham and Swiss cheese.

Buffalo Chicken Meatball Italian Mediterranean Pizza Sandwich Roast Beef Potbelly Salads A Wreck® Salad Chicken Salad Chickpea Veggie Salad Farmhouse Mediterranean Uptown “We really think there’s a place for a business of this kind and that’s why it’s a good time to do it. We don’t see ourselves as an American fast-food operator; we offer quality sandwiches, with all the extras, in a premium fitout. The feed-back has also been superb already. In fact, it’s been a really exciting first three days.” What about the expansion that’s been talked about so much before the first shop was even open? “We’re actually looking for around 10-12 shops over the next three to four years in London, a steady organic growth – with three a year or so. “It’s been a big hurdle to get the first one up and running, but now we have a template: we know where we can get our supplies, equipment and furnishing from. We have done the

design tweaks for the UK, so it will be a much smoother and quicker process. “The rationale is that if we can make it work here we can make it work anywhere.“ He takes me through the set-up, which he admits might take a bit of getting used to for new customers. “There is a bit of a leap of faith with customers to begin with, but once you’ve done it once, repeat customers are coming in and they’re like old pros,” he says The tightly focused toasted and premium sandwich range (prices are typically around £5.00) is a key part of the menu and the art of the business appears to be keeping lunchtime queues to a minimum, with a sophisticated pre-ordering set up and rapid use of their Turbo Chef ovens. The pledge is that they can get customers through from order to payment in eight minutes maximum at peak periods, although for most of the time, when it’s less busy, it will be a lot quicker. At busy times an in-line order taker ‘works’ the queue, taking orders on a tablet, which are sent automatically to the ‘load’, where it’s loaded and toasted in the oven. When it has been toasted customers proceed to the ‘dress’ section where it is dressed according to your additional specifications such as bacon, mushrooms, cheese, meat or even double meat– and it takes around two minutes in the oven. Customers then go on to a further stage when they can

‘The question now is: will the whole US concept, like the stove, be lost on customers, or will they fall in love in it?’

20 September 2015 SANDWICH & FOOD TO GO NEWS

have a number of sandwich toppings added such as mayo, mustard, lettuce, onion, tomato, pickle, oil and seasoning. Phew! The system relies on a large number of staff – there are around 25 including managers – and an intensive training programme from U.S trainers, who were bought over for the last two weeks, to make the operation are slick as it ever can be before the initial opening baptism of fire. Westfield actually tested out on a queue of 100 people on the first day, tempted in with 100 free lunches and it went through in 25 minutes. It’s early days, of course, but it looks as if there’s a 50/50 split of eatin and takeaway, and there will be an additional outside eating area. Interestingly, all the meats and cheeses are very high quality. A lot of the food items are imported but sourced through UK suppliers. The US Potbelly team had to approve every single menu item and there were numerous visits by the team to the UK, doing tastings and approvals. The process actually started in March and finished roughly the end of June. Curiously, the bread is actually lower in salt content than American counterparts – a result of our more stringent guidlelines. “We buy meats in whole joints as well as whole cheeses, and slice them fresh in the back-kitchen every morning. There’s nothing pre-packaged about it,” adds James. “Quality and freshness are very much part of the marketing message. Our roast beef is incredible and is so tasty and that justifies the premium price on our sandwiches.” So, what’s the verdict? Personally, I think the food is very good and I can really see this taking off. If it doesn’t, it won’t be for lack of trying and investment.


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TECHNOLOGY

Greencore distribution moves to a new level with new voice-directed system Food to go distribution has become incredibly sophisticated in recent years and Greencore’s latest move takes it to a new level, with a voice-directed warehouse ‘execution’ system

G

reencore is modernising its ‘Food to Go’ distribution operation in the UK and USA with Voiteq’s Voice-Directed Warehouse Execution System. Operating out of six main distribution centres across the UK and a further six in the USA, Greencore’s ‘Food to Go’ convenience foods business wanted to modernise its warehouse operations with a real-time system that reduced manual paperbased processes, improved accuracy and enhanced customer service. After an extensive selection process, Greencore chose Voiteq to implement its VoiceMan Warehouse Execution System, which is linked to the company’s existing business management software - Enterprise Resource Planning (ERP) system Additionally, Voiteq’s InfoCentre Dashboards will give Greencore clear, real-time views of their operations and will provide historic data for review and analysis. This solution forms part of Greencore’s extensive PALM stock management project that will provide the business with end-to-end stock traceability. Greencore distributes to retailers, foodservice providers, manufacturers and filling station forecourts. Employing over 12,000 people, the business has grown rapidly over the last few years and the need to ensure consistency, accuracy and quality of its operations was paramount to its ongoing success. “We recognised that our overall PALM project depended on the quality and timeliness of data from our depot systems,” commented Derek Smallwood, Greencore’s PALM project manager. “We also wanted a solution that improved our current picking processes, would be easy for our associates to learn as well as ensuring consistency and traceability across all of our sites. We looked at various options and Voiteq’s comprehensive

solution offering, proven track record and global reach made them the obvious choice.” Greencore will be using Honeywell’s latest Vocollect Voice technology provided by Voiteq. The new A710 and A730 belt-worn terminals with SRX2 wireless headsets will be deployed into the UK and USA distribution operations. Zebra QLN420 belt mount printers will be used to rapidly produce delivery documentation in real-time in the depot. With numerous manufacturing facilities, extensive depot transhipments and time-sensitive fresh produce, Greencore’s picking requirements extended well beyond the standard “hands-free and eyes-free” capabilities of many Voice solutions. “Both our UK and US operations have pick-by-order processes where the associate will be guided around the warehouse to pick a specific order and capture data such as best-before dates,” said Smallwood. “Our US operation also has a bulk pick-by-order process, a stock induction process and a put-to-store (or pick-by-line) process where the associate takes a pallet of product around a grid of totes

22 September 2015 SANDWICH & FOOD TO GO NEWS

representing customer stores and is directed to place the correct quantity into the appropriate tote. “We were looking for a partner with a deep understanding of these processes and of the food industry, who could also ensure we got the most out of our investment in new technology. The team at Voiteq have been extremely professional, sharing their knowledge and experience at every step to ensure we got the very best solution,” Smallwood continued. “We’re looking forward to gaining the benefits of an optimised Voice operation and will continue to work with Voiteq to extend the use of Voice beyond picking. The benefits of improved visibility, accuracy, efficiency and traceability definitely make VoiceMan the right choice for our business.” “We’re delighted to add Greencore to our ever-growing family of global customers,” commented David Stanhope, CEO of Voiteq. “We constantly seek to provide exceptional operational improvements with our intelligent execution systems, the best Voice technology and world-class service. We look forward to building a strong and long-term partnership with Greencore.”


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The

BRITISH

SANDWICH ASSOCIATION

POPULAR MEMBER BENEFITS Text Message Marketing The BSA competitions have now moved on to a text message entry system. This Text Local service is charged at standard message rate and enables us to build a database of sandwich consumers. We can use this database to contact consumers directly. And you can too. Text Local will provide expert 121 support so you to set up your own competitions and entrants can automatically be entered into our national contest too. At just 4p per message you can then send them links to your website, special offer codes, new menus or whatever. A great tool to target sandwich consumers in your area.

Getting your electricity bills under control Electricity is a major cost for most food businesses. Through an arrangement with E.O.N, BSA members can now get these costs under control and save money into the bargain. In tests run by the Association with some members, we were able to cut some bills by up to £800 a year!

Save Money on Overseas Transactions

Cut Your Delivery Costs

Cost savings and an all-round easier way to send and receive money internationally. Rates are generally much better than the High Street banks, by typically up to 3-4%. That equals an additional £30-£40 on a transfer as low as £1,000 and as much as £3000£4000 on larger trades of £100,000.

Through an arrangement the British Sandwich Association has reached with the Fuel Card Group, members can save 5p on each litre of petrol/diesel they buy 10p on motorways).

And the perennial favourite…

Special Credit/Debit Card Rates With debit and credit cards increasingly being used to purchase items like drinks and sandwiches, the British Sandwich Association has partnered with World Pay to give members the best available rates.

Food Hygiene Training. The BSA, in partnership with the Food Learning Company, offers its members new advanced online hygiene training for just £15 (plus vat) per course. With all food handlers legally required to have attained a basic certificate in food hygiene and typical courses costing up to £50 + VAT per head, the total investment can soon mount up. We’ve been providing this benefit to members for some time and it is always a very significant cost saving for businesses large and small

For full details see www.sandwich.org.uk


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NEWS

Pret gives a veggie vote to customers on social media PRET has moved into democratic decision-making, involving customers in the future of its vegetarian food sales through an on-line poll. The vote followed a blog from Clive Schlee, CEO, which asked on-line readers to vote for opening up a new format Pret shop selling purely vegetarian items, or alternatively to increase the vegetarian content in existing shops. In the event, 52% voted for a veggie fridge in every shop, compared to 44% for a pure veggie shop. As a result of the social media exercise Pret is to • Increase the number of vegetarian and vegan products in its shops ; • Improve labelling to ‘call out’ vegetarian and vegan dishes more clearly ; • Run a “call to arms” marketing campaign for veggie food next year ; • Test a vegetarian fridge in one of its shops; • Explore converting an

existing Pret into a vegetarian Pret for a few weeks next Summer to test the water. Schlee also concluded: “We learned that our labelling could be clearer, that our shops sometimes run out of vegetarian products and that we need to bring back old favourites. We got a number of very useful recipe suggestions,

Superior Sandwiches applies for a food prep extension area Superior Sandwiches, a sandwichmaking firm in Widnes has applied to extend its premises for extra food preparation space. The company has proposed a first floor extension over a previously approved single storey extension. The planned work over two stories would provide ‘additional production space to an existing food preparation facility’, the proposals said. The company was established in 1993 by Graham and Karen Whitley from their home. The West Bank facility now employs more than 40 staff with a fleet of 18 delivery vehicles.

several of them skilfully converting a vegetarian product to a vegan product with a minor tweak.” Before the vote was taken, his blog explored the options in this way: “One idea is to open a vegetarian Pret A Manger shop. It would offer the usual Pret menu but replace sandwiches and salads containing meat and fish

with a delicious range of vegetarian items. These dishes would have to be good because in the food business, it is always taste that wins the day. Put simply, vegetarian food has to be delicious if it is to gain more traction. “The danger of doing this is that we take choice away and upset loyal customers and, of course, we love our current range. The reason to do it is to act as a beacon for more innovation at Pret for the future, which offers greater choice. It would encourage Pret to create tastier vegetarian food and tempt customers who are inclined to try new alternatives. “This idea is still in its infancy. There are some within Pret who believe we should be more cautious and simply put in a dedicated fridge full of vegetarian food. Other colleagues are excited by the symbol and the challenge.”

‘Great Grub’ wraps win Boots listing GO Gafoor’s new ‘Great Grub’ wraps are to be sold in 250 Boots stores across the UK. The retailer will initially stock Chicken Kofta and Chicken Piri Piri wraps, said to have more protein, less carbs and lower fat than the majority of products on the market, because of their single wrap construction. Sunil Kavuri, co-founder of ‘Great Grub’s’ parent company Go Gafoor, explains: “We are incredibly excited by the opportunity to offer hungry consumers across the UK, who are looking for a tasty alternative to the usual food to go offering, the chance to tuck in to our unique range of street food inspired wraps. The Chicken Kofta and Chicken Piri

24 September 2015 SANDWICH & FOOD TO GO NEWS

Piri wraps contain 315 and 280 calories respectively and will be available instore from early September.


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SANDWICH MANUFACTURER PROFILE

On A Roll’s James Stoddart a Sandwich Entrepreneur North-east sandwich manufacturer On A Roll announced £3.6m expansion plans recently, a new chapter in a remarkable story for the BSA member. We talked to founder and Managing Director James Stoddart Q. What’s your background James? How did you get into food manufacturing and specifically sandwiches? From as far back as I remember I loved cooking and food in general – but I also liked the idea of pleasing other people with it! My first adventure into business was when I made Easter eggs and sold them at a local supermarket – aged 14! I often helped at home with family meals too – as I was usually first home and there were a lot of us to feed! Once I left school, I knew I wanted to be a chef. I studied at Darlington College and then trained at Gisborough Hall, working up and down the country, to gain as much experience as I could. I set up my own company, JT Catering, in 1985 and after initially running a restaurant and small hotel decided to expand into contract catering. This came about because we had been supplying Cleveland Police HQ with sandwiches. They offered us the use of their fully fitted servery and restaurant area and we started providing hot and cold meals as well as packed lunches for operational feeding. From Cleveland Police we then expanded into their local divisional sites, and started tendering for business – this included the likes of NHS Flatts Lane, Walkers Crisp factory, and

Rycroft Mercedes Benz, as well as some local schools. JT Catering also still provided outside catering for weddings and other functions. It was hard work but there was never a dull moment and I loved the buzz of it. My passion for food never faded and after a few beers with a good friend who owned his own bakery, I was challenged to begin building upon my idea of creating quality, affordable sandwiches made by real foodies. I love a challenge and was ready to move onto new things so off we went! I rented a room from him, and with myself and six staff manning the unit (which measured about 800sq ft) we began making our sandwiches.

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We started small with just one other customer as well as JT Catering producing about 12,500 units a month and by the end of our first full year in 2007/08 we had produced 600,000 sandwiches in total. We soon realised it was time to move premises and in 2008 we purchased Unit 2 Barton Road. Our reputation had begun to spread and the customer base was starting to grow. In October 2008 and what was a significant milestone for On A Roll, was when we took on the sandwich production for a company who had previously made sandwiches themselves, but had decided to just distribute them instead. This took the business up to three million units for years ending Jan 2010 and 2011 – which on paper was great, however there was a down side to this which we only realised a year into this partnership! Unfortunately this ended when the distributor decided to sell up and another sandwich manufacturer took it over - I felt it would be more risky taking over this company than trying to survive ourselves. We dropped back to a run rate of 650,000 units per annum and it was almost like starting over again. I learned from this though and felt as a company we had gained some valuable knowledge and experience


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SANDWICH MANUFACTURER PROFILE

that would stand us in good stead for the years to come. Q. What was the sandwich and food to go environment like in the region at that time? Food to go really came into its element in the UK in the years preceding 2007 - by that time the high street café scene was booming and FTG was commonplace in food service environments. So for us the competition has always been fierce, not just in the north-east region, but even in Middlesbrough itself, where we have always been based. It is a market constantly growing and changing too, which has made it difficult for the independent companies, like On A Roll, to keep up – you only have to look in the supermarkets at retailers such as Marks & Spencers who regularly update and revamp ranges, to see how rapid the landscape changes. I don’t think I knew how competitive the market was at first, as we relied on being under the radar, using word of mouth and customer recommendations to get new business. Over the years this has worked well for the business, and since the small blip when we lost the distributor, we have grown organically and without having to buy any business in. Its not exactly a cake walk but we usually get the business we want based

on the very high standards in our products and equally as importantly in our service. We have raised our game and we are over the parapet now, especially with the new factory being in the local and national press recently. I personally find it interesting that there is definitely enough business to go around the sandwich manufacturers, particularly as the market is a growing one, but there still seems to be a marked attempt to undercut by some factions to keep business, which impacts on quality. Its part of our philosophy and positioning, not to be involved in this.

Q. How did the business develop subsequently? How long did it take and has it all been relatively straightforward? Or have there been difficulties along the way? I wouldn’t say it has been straightforward. I think back to that first dabble into mass production where we rocketed from 600,000 units a year to three million in the space of a couple of years. The effect this had on me personally and the business generally was draining – both at the start and the end with very serious decisions having to be made to ensure On A Roll did not go out of business over the loss of such a big customer. When the distributor disappeared, On A Roll slipped back down for a short time - it felt just like a game of snakes and ladders. But in life and business there are always going to be some highs and then some lows. My strong belief has always been you dust yourself down and start again – I did that with my team and we picked ourselves up and here we are today, stronger than ever. I am sure there will be more ups and downs but we face them and deal with them together. You have to keep that belief and be driven by it. I am very much a driver and have a passion for the product that we sell – I want it to be personal and the customers to understand we work with them to get them to where they want to be. Whether it is quality, range, delivery, point of sale or customer service, we supply the lot and much

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SANDWICH MANUFACTURER PROFILE

more. It would be easy to get sucked into the battle of the cheapest, seeing who can undercut the competition, but consumers demand and deserve better and price wars are a fools’ game. I’m a firm believer that if you try to be something you’re not, you end up getting caught out eventually. Food has always been at the heart of our business, if it doesn’t taste good and look great to us, then it just doesn’t go out! We came back from the disappointment of the first couple of years, we started again and things have been moving steadily upwards since 2010. On A Roll now employs 130 staff, we’ve outgrown our current premises and are just about to move into our fabulous new £3.6m purpose-built facility – ‘The Pantry’ - so everything is very positive and we’re excited about the future. We know we can compete at the highest of levels within the ‘food to go’ market – and we’re confident our name and products are growing in reputation nationally; we intend to build on this. Q. How have you managed to succeed against the competition in the region? The competition is large because there are local suppliers and the national

suppliers all competing in our area. I’ll be honest and say we don’t seem to lose a lot of business to any one particular competitor, but we do lose business now and then for varying reasons. We sometimes get it back again, but we also gain new business on a regular basis which is why we have continued to grow year on year since 2010. Recently we had to close our Bury hub but we opened a much larger hub in Stoke – this has given us more scope to deliver into a wider area of the UK which will help us when we look at supplying customers nationally. We offer the best price we can for the quality and service we provide – I believe everything goes back to quality. It sounds corny, but it’s true. It doesn’t matter how big or small the customer is, we set a high standard and maintain it. Every customer is important to us, regardless of the size of their order. Q. Could you describe the product offer for us in terms of its width and breadth of range? The company was named On A Roll because originally we only made ‘rolls’. This has expanded over time to meet the increasingly sophisticated demand of consumers and we now offer from entry level products – such

28 September 2015 SANDWICH & FOOD TO GO NEWS

as our ‘Easy Peasy’ range for convenience and food service – right up to more premium Café’ products like our card wedges, deli bags and ‘Pick of the World Pantry’ range. We have a large selection of ‘core’ products and fillings – which sit in our classic ‘Pick of the Pantry’ range. This core offering includes wedges wraps, various rolls, jacket potato fillings, general salad and pasta boxes, paninis and toasties. In addition to card wedges and deli bags, our premium offering also includes salad bowls, which are a full meal ready to eat in a bowl, as well as our ‘Tasty not Waistie’ range of under 300kcal products. We have a selection of dip pots and mini card wedges too. The mini wedges are ideal for small appetites and they sell really well as part of a packed lunch option for primary school children and as hospital patient feed for children and elderly patients with only a small appetite! Our premium offering is being strengthened with the addition of two new product groups by October this year. The first of which is a new vegetarian range ‘Pick of the Vegetable Patch’ which will offer customers a choice of something a little more exotic to a standard egg or cheese sandwich! The second is top secret – I could tell you but… All of our ranges have a wide variety of fillings and cover as many choices as possible using meat, vegetarian, chicken and fish and are made with top quality ingredients. The meats are clean dec and a provenance range is being introduced shortly. Where possible we use local suppliers – particularly with fresh produce – speciality bread, salad and vegetable ingredients - . We always use Wiltshire cured ham, clean dec tuna and chicken and never use any GM ingredients. I know I have gone back to quality again but I really believe if you put quality ingredients in, and it is made by someone who cares about how it looks – the fillings are always spread to the corners – then customers will carry on buying them. In addition to general consumers, we recently launched the new ‘Nourishh’ brand, which gives a selection of patient feed sandwiches that meet the NHS guidelines, as well as offering the patient an eating


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SANDWICH MANUFACTURER PROFILE experience that is served in a recyclable tray and cut into four triangles. Within the patient feed range we also have a selection of patient salads. Caterpacks, platters and packed lunch options for all hospitality eventualities complete the current product landscape, but I enjoy working with our customers on bespoke products for events, and the NPD side of this is what drives our business to develop new and exciting products for the food to go market, so watch this space! We have a lot of new product being launched over the next few months to take advantage of the new ‘Pantry’ opening. Q. What’s behind the recent announcement of expansion plans – is this something that has been in the pipeline for some time? What will this mean for the company? On a Roll purchased Unit 3 Barton Road a year after buying Unit 2, with plans to expand across the two units. The problem was I couldn’t find the right time to expand. The piece of land we have built our ‘Pantry’ on had been for sale for nearly a year and I had toyed with the idea of making it either a car park and/or a transport office, as the parking outside the current units was an issue. I’m not sure when the decision to actually build a factory came about – but we were looking at what was available locally for grants and the car park suddenly became the new factory! We applied for and were offered a grant in late August; we made an offer on the land in September, builders were appointed in October and the first shovel moved onto the site in late November. All in all it took just over eight months to build. Obviously, the main thing is the extra space the new facility gives us. We are moving from our current base, which measures 12,000sq ft, to the new building at 35,000sq ft, so that speaks for itself. We will also be creating an additional 100 new jobs. It is all very exciting for us as a company, but also for the local area. During the planning stage I wanted to ensure we built something to take On A Roll to the next level; we talked earlier about staying ahead of the competition and it stems back to that.

The sandwich sector was once described to me as being a bit like the football league. You have three or four big players in the Premiership, then there’s a big gap to the Championship where there are quite a few medium size players. We are in League 1 with quite a number of other small independents. My target is to get us up into the Championship and then who knows, the top five!! Q. What sort of future do regional players have, with so much national competition for business? I honestly believe that you can only go so far as a regional company. You progress and progress, then you reach a saturation point and you simply cannot go any further. There is only so much business in any given region. What I have experienced is that a lot of businesses reach that point, then they shrink it in a bit, they’ll make cuts on one or two margins, then after a couple of years they’ll grow again, eventually hitting that point where they can’t move on, and off they shrink again. It’s a vicious circle, it’s taking two steps back and one forward. I fully understand why some firms are reluctant to grow, not just in our sector but across the board. It’s a risk. You have a choice to make. As in any walk of life, that choice is not always the right one and sometimes you live to regret them. I can only speak for myself, but I have to be driven and failure simply

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isn’t an option for me. The fear of failure drives me. Q. Is there anything you would do differently looking back? Looking back, yes there are always things I would do differently. I wouldn’t look to bring in a big account early on – it is something I would change but I still feel we learnt from it too. It is easy to put all your eggs in one basket, with nothing behind as a Plan B – if we had a Plan B the effect on the business would not have been so dramatic! You learn from your mistakes though, don’t you? If you put your hand in the candle, it burns. If you put your handle in the candle again, it burns again. Eventually something will click, and you won’t put your hand in the candle. I work hard and am entirely committed to the business and our customers. Whether I need to be on factory floor and getting my hands dirty or liaising with customers and strategically planning the next steps for the business …and of course I have good people around me and plenty of support. We’re a family and we pull together. That’s important to maintain. I do find it hard to switch off, I’m always thinking of what we could do next, or what we could do differently, but despite all that, I truly believe that at the end of the day, a lot is down to luck. Hopefully the harder you work, the more luck you get!


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NEWS Costa plans a new £36m roastery COSTA plans to build a new £36m roastery to support its national and international growth ambitions. The new Basildon roastery, expected to be finished in 2017, will operate in conjunction with Costa’s existing roastery in Lambeth, reinforcing its British heritage and ongoing commitment to operations in the UK. Growing demand has made the move necessary, it says. Costa is projected to grow significantly over the next five years, increasing demand for its coffee. For its fullyear results, it announced a 17.9% lift in sales and a new growth target – boosting Costa system sales from £1.4bn in 2014/15 to £2.5bn in 2020. Its Lambeth roastery on Old Paradise Street, SE11 (established by the Costa brothers in 1984) is already roasting coffee 24 hours a day, 5 days a week and the new roastery in Basildon will help to meet expected demand in 2020 and beyond. Christopher Rogers, Managing Director for Costa, said: “Costa is growing and to meet strong customer demand we need to increase our coffee roasting capacity. Our existing Lambeth site does not have the long-term roasting capacity to cater for our increasing UK and international demand. The solution is to build a second roastery in the London area, which will continue to produce the high quality coffee our customers love in the quantity the business requires.” The UK is the hub of Costa’s national and international business. Unprocessed coffee beans from Rainforest Alliance1 certified growers are shipped from Colombia, Costa Rica, Peru, Guatemala and Vietnam to Tilbury Docks in Essex, before being transported to Costa’s Lambeth roastery. The new roastery in Basildon, 14 miles from Tilbury Docks, will be strategically important – enhancing operational efficiency as well as roasting capacity.

POD extends link with Starbucks HEALTHY eating brand Pod is extending its relationship with Starbucks after a successful trial in three of the company’s London stores. Starbucks replaced part of its food line-up with Pod-branded hot and chilled food products last September. Tim Hall, POD’s MD, says: “We are delighted to announce that we have mutually agreed to extend our partnership with Starbucks bringing our seasonal, nutritious food to more Starbucks stores. “Now, for the first time, customers will be able to enjoy fresh food made in-store at Starbucks along with their favourite drink. The newly developed, bespoke menu offers breakfast, lunch and anytime options ranging from superfood scrambled eggs and slow cooked porridge, to the slow burner salad and pulled pork wrap. “New pod blitzes - the Supergreen Blitz and Fruit Boost Blitz - will also be available in selected Starbucks stores. Following the success of the in-store trial launched in October last year at three London Starbucks stores (Harewood Place, Moorgate and Pentonville Road) the roll-out will continue to a further seven stores in London and the South East. All ten stores will have the freshly-made food menu available.” Speaking at the recent Propel Multi Club Conference , organized by IBS EPoS Systems, Pod founder Tim Hall said

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seeking such relationships made sense because very large property price rises made it increasingly difficult for smaller brands to expand. “The number of offers that are now being made for a good 1,200 square foot sites on prime London streets is crackers. We used to be able to pick up these sites for £80,000 to £90,000 per annum rent but now you pay £150,000 plus £100,000 premium. The scale of competition is huge and I’ve never seen it like this before, “It inevitably leads to partnerships. Big brands may not have the product but they have the sites. Link-ups provide opportunities for innovative brands in this sector.” He said extending the relationship with Starbucks was “a thrilling prospect for us”, and that it presented a solution for what was one of Pod’s biggest challenges – expansion, despite “excellent” trading involving double digit sales growth since 2013.”


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PACKAGING

Senior appointments for Huhtamaki Huhtamaki has appointed Dez Timmiss as General Manager UK & Ireland, and David Biggs as UK Sales and Marketing Director. Dez joins from Nestlé, following a 28 year international career within its breakfast cereals business – most recently as Managing Director for its cereals business in Australia & New Zealand. David was formerly Sales and Marketing Director at Matthew Algie, the independent coffee roaster. His career includes numerous commercial roles in the UK and

Europe with Tropicana. After Tropicana was acquired by PepsiCo, David went on to run the Walkers

Snacks impulse business within the UK. Dez Timmiss said: I’m excited to join Huhtamaki at a time when it’s looking to strengthen its European foodservice business and support the increasing growth seen in the UK food-to-go market. “To me, packaging isn’t just functional – packaging presents an opportunity to showcase product innovation, and to respond to the consumer demands which reflect the increased trends within the eating onthe-go arena.”

Colpac launches ColSeal Cup & Pot Sealer COLPAC has broadened its popular machinery range of counter-top sealers with the launch of the new ColSeal Cup & Pot Sealer. This is a stainless steel hand operated sealing machine system, built to ‘film lid and seal’ onto paperboard cups and pots, in two sizes 72-90mm or 91-130mm fixed diameter profile film seal. The simple and efficient sealer allows operators to be in production within a few minutes. Being lightweight it can be bench or work surface mounted near to a single-phase domestic 240 volt socket. It is straightforward to load and unload and the tool plate is easily removed for wash down and change over. The interchangeable tooling makes it suitable for other diameters. With a sealing capacity up to 300 units per hour, the ColSeal Cup & Pot Sealer is a price competitive piece of equipment designed specifically for back of store and is suitable for delicatessen, coffee shops and sandwich shops. This new machine complements Colpac’s wide range of machinery created for sealing paperboard food packaging, from small counter top machines up to larger production models ideal for higher volume manufacturers. Meanwhile, Colpac is also launching two innovative paperboard sandwich packs that are film-liddable. These environmentallyfriendly packs are

recyclable and made in Britain, thus reducing their carbon footprint. The tight film closure, applied to the flange of a specially constructed paperboard base, is a real breakthrough, says the company, enabling a longer shelf-life vs. traditional paperboard packs of up to three days (depending on the sandwich filling and the storage conditions). This reduces food waste whilst providing excellent visibility of the products. Heatsealing machinery is required to film-lid these paperboard sandwich packs. However, they are specifically designed to fit into existing sealing machines used for plastic sandwich packs – thereby minimising the need for investment in new machinery. Available in two sizes, for two triangle-cut standard or deep-filled sandwiches, Colpac film-lidded packs, which are customisable (minimum quantities required), are likely to appeal to a wide number of outlets, from delicatessens and sandwich shops to high volume sandwich producers and canteens – all in pursuit of improving their green credentials. Tel: 01525 712 261 www.colpac.co.uk

McDonalds launch McBike packaging McDonald’s has launched new packaging that latches onto a bike’s handlebars. Dubbed “McBike,” the packaging was designed by ad agency Tribal Buenos Aires in Argentina. The McBike packaging has already made an appearance in Copenhagen, Denmark, but it’s not clear so far if it’s scheduled to be launched in the UK.

Sabert extends BePulp Hot2Go range Sabert has extended its BePulp Hot2Go range with three new round bowls for soups, noodles, porridge or any other hot to go meal. They complete the existing eco-friendly range and offer a robust lid fit which enhances food preservation and eliminates leakage. “Sabert’s BePulp Hot2Go range is the takeaway solution that meets the unique needs of foodservice providers and quick service restaurants. The combination of compostable natural pulp bases and PP lids is ideal for food preparations that are kept in hot cabinets or need to be reheated in the microwave,” it says.

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NEWS

Pret A Manger to open in Dubai International PRET A Manger is expanding into the UAE market following a franchise deal with Emirates Leisure Retail (ELR). Opening in the new Concourse D, Terminal 1 at Dubai International, the shop will bring its freshly prepared natural food and organic coffee to the concourse, which when fully opened, will be home to more than 100 airlines and bring the capacity of Dubai International to 90 million passengers a year. Pret A Manger currently operates 374 shops in the UK, USA, France, Hong Kong and Shanghai, and recently revealed 2014 group sales of £594 million. Pret A Manger CEO, Clive Schlee, said: "The UAE is a brand new territory for us, and with Dubai International now the busiest international airport in the world, we believe the new shop will present an exciting opportunity for Pret. "Our airside shop, with its large onsite kitchen, will offer the best of Pret's menu to passengers as they transit through the terminal, or stay and enjoy our comfortable seating area between flights. “We've worked hard to source the best quality ingredients for our new menu, and look forward to hearing what customers think when we open later this year.” Andrew Day, Group CEO of Emirates Leisure Retail said: “We at Emirates Leisure Retail are delighted to have been chosen by Pret to be their franchise partner as they open in the UAE. We fully share the Pret values and these fit

perfectly with our commitment to delivering first-class experiences through engaging concepts for global travellers.” Meanwhile, back in the UK, Pret has become one of the first UK retailers to accept Apple Pay in all its shops from launch. It is also accepting all Apple Pay transactions over £20, with no spend limit. Clive Schlee, CEO of Pret A Manger, said: “We’re looking forward to

customers trying out Apple Pay for the first time in one of our shops.” He added: “We were one of the first UK retailers to offer contactless payment and today half of all card payments at Pret are contactless. We’re delighted to make paying even more convenient for many with the introduction of Apple Pay, including payments over £20 – an advantage if you’re doing the office lunch run!” Security and privacy is at the core of Apple Pay. When customers add a credit or debit card to Apple Pay, the actual card numbers are not stored on the device, nor on Apple servers. Instead, a unique Device Account Number is assigned, encrypted and securely stored in the Secure Element on their device. Each transaction is authorised with a one-time unique dynamic security code.

Ginsters launch limited-edition Buffalo chicken and fajita beef sandwiches LEADING sandwich brand Ginsters has expanded its portfolio of prepackaged sandwiches with the launch of limited-edition Buffalo chicken and fajita beef varieties. The new fillings have launched into the impulse, convenience and forecourt retail channels for 12 weeks, beginning with a recommended retail price of £2.99 per pack. Ginsters has said that the product developments are intended “to drive incremental sales for the sandwich category and increase repeat purchase during the summer months”, and

have been inspired by the rising trend for American street food. The Buffalo chicken sandwich comprises roast British chicken in Buffalo wing sauce with ranch-style mayonnaise and mixed leaves, while the fajita beef sandwich includes fajita spiced British beef with three chilli sauce, tomato relish and cool mayonnaise with grated mature cheddar cheese and mixed leaves. Both use malted grain bread. Ginsters sales and marketing director Linda Evans said: “Our consumers always tell us they look forward to our limited editions as it

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adds interest, excitement and the chance to taste different flavours. Often the flavours are so popular they become part of the core range. Our latest limited editions reflect the flavour trends at the moment and are sure to help drive sales by attracting existing Ginsters fans and consumers looking for something special to trial over the summer months. “As a brand, we are committed to using only the very best quality British and authentic ingredients in our sandwiches to deliver the quality products that Ginsters consumers know and love.”


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To advertise call Paul Steer on 01291 636342 September 2015 35


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TECHNOLOGY

FSC launch an innovative Technical Auditing App FSC, the Somerset-based market leader in creating and managing private label, food on the move solutions, has created an innovative Electronic Auditing App, which has hugely advanced the way the business audits its suppliers. FSC’s Technical Director Steve Davey here unveils the new App and shares the benefits they have seen by embracing this new technology

F

SC is a family business with 25 years’ experience in creating, rolling out and managing bespoke food-on-the-move ranges. The company has a varied customer base including international forecourts, in-store coffee shops, coffee chains and travel locations; and has undertaken projects in over 30 countries. It offers both direct management of accounts and a range of consultancy services, supplying £42.9m worth of sandwiches and related products a year. The current range of products includes sandwiches, sweet and savoury bakery items, hot food, chilled snacks, smoothies and juices, though new products can be added to meet customer needs. The business offers its customers a concept to consumer service and prides itself on delivering excellence at every step of the supply chain. As FSC is a food business it is crucial to ensure all suppliers, producers and distributors are meeting the food safety requirements set out in the FSC Code of Practice. This is achieved by regular audits carried out by the FSC technical team, headed up by Technical Director, Steve Davey. Every year the team audits over 60 suppliers in numerous countries, who will fit within 1 of 4 categories: Raw Material Supplier, Sandwich supplier, Complementary product supplier or Distributor.

Steve Davey

Steve Davey describes why he felt the paper based process needed to be changed: “We were keen to explore how we could use the technology available to create a better auditing process. The existing process ticked all the boxes in terms of food safety, but we were sure we could find a better solution which would save time and present an even more professional approach.” In addition, as FSC holds the environmental ISO 14001 accreditation, the company is always looking at ways to save paper in the business. In preparation for the audit the supplier will be pre-issued with the FSC Code of Practice for their category, and during the audit a checklist against this Code of Practice will be used to assess the supplier. Prior to the creation of the FSC

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Auditing App the audit process would have been paper based and followed these steps: 1. Notes and non-conformances would be handwritten throughout the audit 2. The handwritten paper copy would be signed by both parties and left with the supplier 3. Upon return to the office, a member of the technical team would type up the audit to create an electronic copy which would then be emailed to the supplier 4. The audit was then saved on a computer drive 5. An audit schedule would be manually updated 6. The supplier had a set period of time to respond, though often needed to be chased and reminded 7. The original paper copy of the audit was then filed and archived The bespoke FSC Technical auditing App, has been designed and built to remove the manual processes detailed above. The App is compatible with both iPhones and iPads so removes the need for handwritten notes that need to be typed up in the office. To use the App during an audit the supplier is selected from a drop down menu, in which all suppliers and their categories are listed. Every audit question from each checklist has been loaded and once the supplier has been selected, only those relevant questions are ‘live’


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TECHNOLOGY

Each question can be answered yes, no, N/A; every question has the option for free text to be typed and up to 5 photos to be taken for visual evidence. Any non-conformances can then be categorised into a minor or major status. At the end of the audit, the screen is signed by both parties and the audit report is uploaded and emailed immediately. The report shows any non-conformances and which section of the Code of Practice it contravenes, with a pie chart to clearly illustrate non-conformance categories, photos and tracks the audit grade, by graph, over 5 years to show continuous performance levels. In the emailed report there is a unique web link where the supplier can log in and complete the response; once completed, the supplier will press send and it will automatically upload into the FSC database. The annual audit schedule will automatically be updated and an option given to when the next audit should be scheduled. One month before the next audit a reminder email is sent to FSC. With the new system up and running the rewards have been clear to see. Steve Davey, shares his thoughts: “The biggest benefit has to be the time saving. Previously the average time taken with the paper based system was 1.5 days in total, now it’s just 1 day...this creates a saving in my team of 30 days labour per year!” In addition to time savings, other benefits the team have experienced include access to a central store of all notes, photos and reports taken from

“’The biggest benefit has to be the time saving. Previously the average time taken with the paper based system was 1.5 days in total, now it’s just 1 day...this creates a saving in my team of 30 days labour per year!’ each audit; which coupled with the removal to input the handwritten notes, has improved accuracy and consistency within the auditing team. Furthermore, the automated email reminders have enhanced the system of monitoring poor performing suppliers, having removed the need for manual reminders. In line with the FCS’s ISO 14001 environmental accreditation, the Technical Auditing App has reduced the need for paper in the auditing process, which also allows the team to present an even more professional approach in front of suppliers. Finally, this modern way of working

has also allowed the wider FSC team to share the comprehensive work of the Technical team, as live data is now available for FSC Account Managers to present to customers. James Simpson, FSC’s Managing Director, concludes: “I’ve been very impressed with the launch of the FSC Technical Auditing App, and have been particularly proud of how quickly it has been embraced by the team. We were all delighted when the App was shortlisted for the 2015 British Sandwich Technical Award, as it’s always great when hard work is recognised and praised, particularly by the industry experts.”

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NEWS FOCUS

Regional food to go manufacturers expand to meet increased demand Major sandwich manufacturers are expanding fast to meet new demand from the growing food to go category, but is there really room for all of them? Simon Ambrose investigates

T

he major regional sandwich and food to go manufacturers are expanding fast, buoyed up by increasing demand in the marketplace. It is being driven particularly by customers demanding a wider range of food to go throughout the day parts, from breakfast to late evening, as well as in a variety of outlets. Regional players also acknowledge that the sector has been driven by the success of Adelie’s Urban EAT brand, which has helped to transform the way food to go has been marketed, packaged and sold. Capitalising on the trend, they have made the most of their ability to offer a degree of flexibility on response time and turnaround, where they can match quality and sophistication. It’s not difficult to find examples of the new zest for expansion at regional level: Raynor Foods, On A Roll and Tiffin Sandwiches, for example, are all gearing up for major growth or have expanded recently. PK Food Concepts (Street Eats), while it’s long-term intentions are

currently under wraps, has signalled its intent to exploit “massive opportunity for growth” by appointing one of the most senior figures in the

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industry, Paul Kingsley Bates. Looking at some of the plans in detail. BSA manufacturer member Raynor Foods released the Paul Kingsley Bates.

exciting news recently that it is investing £2m in five new production lines to expand its presence in the burgeoning food to go sector. The new lines, installed in a revamped existing building on the site, will be up and running by February next. Provision is being made for an additional 196 staff. Raynors also plans to install a ‘free-from’ line to accommodate customers with wheat and gluten intolerances in their current manufacturing area. Additional business will come from a number of new market sectors it has identified, including food service, although it won’t be drawn on the details. Matt Raynor, managing director of Raynor Foods, told us: “Food to go in general is growing - the world is loving convenience. Gone are the days when a sandwich supplier just made sandwiches; now it’s all about ‘There’s three metres of refrigerated shelf space, I want something for breakfast, elevenses, lunch , something for tea and something for the dazed and confused on the midnight munch.’


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“Like most of the industry we have seen that the things you put between two slices of bread has gone down as a percentage of what we make; in order to be able to deal with that you have to have the facility to be able to make everything else. “We have made no attempt to go national because we don’t need to. Because we are so close to London there is still so much additional business to be had. “We’ve identified some market sectors we don’t currently operate in and we’ll be moving into those – foodservice areas. “There’s no-one driving around in Rolls-Royce’s here – the money stays in here and we’re all in for the long term, which someone owned by a venture capitalist can only dream of. When you combine those timescales, with our experience, how nimble we can be and our genuine sense of engagement with what we do, we do very well for ourselves here. We have seen huge growth year on year. God willing – and with the right mutation – we shall rise to become a major player in the industry. The world needs us, there are too many mediocre players out there.” Sandwich manufacturer On A Roll Sandwich Company (a BSA manufacturer member) is investing £3.6m in a new factory and creating almost 100 new jobs. Recent growth means its 12,000 sq ft base at Riverside Park Middlesbrough is now operating at capacity, and work on a new 35,000 sq ft factory on the same site is expected to be complete in August. With support from the

James Stoddart, On A Roll

NEWS FOCUS

Tees Valley Business Investment Scheme and Middlesbrough Council’s Economic Development team, land was purchased from the local authority to allow the expansion to take place. The estimated cost of the expansion is in excess of £3.2m, and bosses have secured a £640,000 grant from the Tees Valley Business Growth Investment Scheme to assist with the work. In a further boost, the business will create a total of 94 new positions on a variety of levels from management to the production line. Founder and Managing Director James Stoddart said: “The competition is large because there are local suppliers and the national suppliers all competing in our area. I’ll be honest and say we don’t

seem to lose a lot of business to any one particular competitor, but we do lose business now and then for varying reasons. We sometimes get it back again, but we also gain new business on a regular basis which is why we have continued to grow year on year since 2010. “Recently we had to close our Bury hub but we opened a much larger hub in Stoke – this has given us more scope to deliver into a wider area of the UK which will help us when we look at supplying customers nationally. “We offer the best price we can for the quality and service we provide – I believe everything goes back to quality. It sounds corny, but it’s true. It doesn’t matter how big or small the customer is, we set a high standard and maintain it. Every

customer is important to us, regardless of the size of their order. “The sandwich sector was once described to me as being a bit like the football league. You have three or four big players in the Premiership, then there’s a big gap to the Championship where there are quite a few medium size players. We are in League 1 with quite a number of other small independents. My target is to get us up into the Championship and then who knows, the top five!!” Tiffin Sandwiches has also been expanding and moved into a new 23,000 sq ft unit in Bradford last year, after also opening a southern hub in the London area. The company supplies sandwiches and food to go to schools, universities, hospitals and NHS Trusts.

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NEWS FOCUS

for several years and then fell over. There will be some more of those: those that are not investing, innovating or thinking outside the box in the way we’ve done will fall by the wayside.” Steve Buss, Managing Director of Impress Sandwiches, also a BSA member, and regional manufacturer, based in West Drayton, clearly intends to be among the ‘survivors’. The company is certainly capitalising on the current growth in food to go. “The food-to-go category is huge and

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growing for very many reasons. Yes, we are all leading ‘busier’ lives, but food on the go is not all about convenience,” he says. “Just because it’s ‘grab and go’ doesn’t mean it can’t be great quality. There are sophisticated products out there inspired by the consumers’ interest in world foods, healthier super foods and special dietary requirements. Take our new salads for

Raynor Foods

“We are currently growing at the rate of over 30 new accounts a month, particularly from Universities,” says John Varey, development director. “There is no doubt that there is more demand for food to go in general and we can offer the sort of flexibility that the big boys can’t. We see ourselves now as a national rather than a regional player.” PK Food Concepts (Street Eats- formerly Tasties brand) declined to be interviewed, but the appointment of the senior figure of Paul KingsleyBates (he was a former MD at Food Partners) to the board, replacing Howard Farquar who stepped down at the end of 2014, underlines their intent to maximize opportunities in the marketplace. Kingsley-Bates commented on his new role at the time, “Whilst the business has already achieved a significant amount in a relatively short timescale there is clearly still massive opportunity for growth and I am looking forward to working with the senior management teams in both companies to continue to deliver our customers the highest level of quality and service as we build the sales momentum of our brands.” Can the market sustain all this new development though? Raynor Foods’ Matt Raynor is doubtful. “There are a number of other factories that have been built in the last six months – we will not all survive this. “It was a bit like two or three years ago when companies that had been hit by the credit crunch wandered on like zombies

example which include Middle East Meze, and Blue Cheese & Beetroot. “It’s not all about sandwich wedges any more as it was when we first started at Impress. The sandwich was king but now food to go takes in salads, wraps, hot eats including paninis, fruit slices and different choices like samosas. The range of sandwiches needs to be broader too – at both ends of the cost spectrum. As the industry tailors and refines its offering to consumer demands, that acts as a stimulant and the market grows. “Gluten free has worked well for us and customers will demand that we look at sugar levels and continue to look at fat content. The market becomes more and more sophisticated as it grows. “Successful food to go is also about the packaging – ‘shelf appeal’. We introduced new fun packaging recently that has been really well received and transforms how consumers view the food offering and the range too.”


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Y T I L A U Q TUNA AT E L B A K R REMA PRICES

H&T Walker have been importing tuna for over 100 years. Our “GODDESS” brand has surpassed all requirements and has been approved by most UK and Irish food manufacturers who supply UK Blue Chip companies producing sandwiches/fillings and ready made meals. We ensure timely and consistent 365 day supply at the lowest possible input cost.

H&T Walker Ltd Est 1876 Goddess House, Helford, Cornwall, TR12 6JX

Tel: 01326 231800

Email: eriktheviking8899@gmail.com “It has to be good to be Goddess!”


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The Café

Sandwich Challenge

The first live challenge at the lunch! show will see the UK's most creative cafes and suppliers create innovative new sandwiches developed specifically for the café/coffee bar market held in the Menu Innovation Theatre at 11:45am. Comprising three separate competitions, those entering this Challenge were asked to nominate a drink to complement and accompany their sandwich. Everyone knows that a food item does not sit in isolation. In a café, a sandwich is not sold alone, consumers will have a drink of some kind to accompany it. But do they really chose the drink to actually accompany the food? The shorTlisTed enTries are: Menumaster Toasted sandwich Category Barny Luxmoore from The Mock Turtle (Jabberwocky Streetfood), Leamington Spa. He has two entries, The Manwich and The Scotch Egg Toastie Emma Taylor from Greencore in Worksop, with her Korean Pulled Pork Kate Price-Whittle The Cooking Company Redditch, Worcestershire with her Ultimate Banana Split And her sister Rachel PriceWhittle The Cooking Company Redditch, Worcestershire, Steak & Asparagus Chimichurri Melt Simon Chiremba from Greencore, Northampton with his Umami Braised Beef Brisket

CAFE CULTURE

magazine www.thecafelife.co.uk

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

44 September 2015 SANDWICH & FOOD TO GO NEWS

new York style Bagel Category Dom Salter from The Sandwich Box Cheltenham with his Pulled long cooked Brisket Simon Chiremba from Greencore, Northampton The Ultimate 'Double BLTA' Stephen Freeman Amadeus Foods, Birmingham, Sheikh Rattle & Roll

Susan Yarnell A Great Little Place, Southport, Egyptian Grilled Chicken/Smoky and Spicy Mackerel Pate evening Culture Category Dave & Jude Koller Wholesome Café, Bexhillon-Sea, East Sussex, with a Mojito Chicken Emma Taylor of Greencore, Worksop, with Sushi Surprise Rob Lawton from Greencore, Northampton, with a Tender Roasted Pork Loin sandwich Sue Price-Whittle The Cooking Company Redditch, Worcestershire, Sticky Pomegranate Lamb flatbread Tasha Rose Carmichael from The Cooking Company Redditch, Worcestershire and her Summer Days Salmon about the Cafe sandwich Challenge The critical aspect of the challenge is pairing the perfect beverage with the newly designed sandwich. Entries will be judged by celebrity chef Aldo Zilli – he and fellow judges from across the food industry, will be looking for presentation, taste, how the beverage compliments the sandwich, innovation and commercial viability.


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Afternoon

Tea Experience

Challenge The UK's most creative cafés and café suppliers will create bespoke sweet and savoury products, paired with one of Tetley’s range of teas, to provide the ultimate Afternoon Tea Experience. The second of our live events at lunch! will also be held in the Menu Innovation Theatre at 2:45pm The Finalists Barny Luxmoore from The Mock Turtle/Jabberwocky Streetfood in Leamington Spa with their entry: Afternoon Tea Sushi Dawn Roe from Saints & Sinners - Beverley, East Yorkshire with two entries - The Gent's Afternoon Tea and The Greenhouse Effect Dominic Salter from The Sandwich Box - Cheltenham with his entry: Mad Earl Grey Afternoon Tea Katarina Willingham from Lemon & Soul, Cookery School With A Twist, Southampton with her entry Tetley Inspired Afternoon Tea Richard Farrington from The Old Forge Caffe & Restaurant - Dartmoor, Devon with his take on a Devonshire Cream Tea

about the Competition This competition showcases the talents of Britain’s most innovative café chefs as they marry flavours of sweet and savoury products to complement the teas. Although coffee tends to have a high profile in most cafes and coffee bars, tea has also now become increasingly popular, particularly with the introduction of specialist teas and

this is recognised to be a good opportunity for outlets to capitalise on this British tradition. To encourage this sponsors Tetley have invited entrants to come up with an afternoon tea promotion which offers consumers a selection that matches particular varieties of tea with specific food items and present them as a package. A prize of £500 will be awarded for the most original Tea Deal concept to complement one of the following infusions: ■ Tetley Original ■ Tetley Earl Grey ■ Tetley English Breakfast ■ Tetley Green ■ Tetley Peppermint ■ Tetley Camomile ■ Tetley Red Berry These amazing afternoon teas will be judged by celebrity chef and executive chef at San Carlo Cicchetti, Aldo Zilli.

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SHOW PREVIEW

lunch! unveils stellar line-up for 2015

S

ome of the biggest names in food-to-go are confirmed to speak at this year’s lunch! trade show, which returns to the Business Design Centre in London on 24-25 September. The Working lunch! Theatre line-up now includes Helen Higgins, food ambassador at EAT.; Mark Palmer, group marketing director of Pret A Manger; Paul Ettinger, development director at Caffè Nero; Richard Morris, managing director of Tortilla; awardwinning designer Afroditi Krassa (who was commissioned by Julian Metcalfe to design the Itsu brand); and Roger Whiteside, CEO of food-to-go giant Greggs (in an exclusive interview with Peter Martin, vice president of CGA Peach). Guy Meakin, trading manager – food on the move, at Marks & Spencer, will also be adding lunch! speaker duties to his resumé (he started his professional buying career with 6 years at Sainsbury’s). As a speaker, his ‘Buying Masterclass’, including top tips for food-to-go buyers, looks set to prove just as essential. “Each time I visit lunch! I’m reminded and energised about how exciting and

market leading our industry is,” says Meakin. “Food-to-go is one of the fastest moving categories in the food industry, so pulling innovative and inspirational suppliers together each year for lunch! is a great way for us to keep up-to-date with developments and ensure we are at the forefront of improving our proposition for our customers.” Other confirmed sessions include: · Sandy Anderson, senior buyer – food at Elior UK: It’s not just the spreadsheet that matters · Jamie Campbell, account director, CGA Peach: Coffee & cocktails: quantifying the opportunity for alcohol in coffee shops · Mark McCulloch, founder & CEO of WE ARE Spectacular: What's your 'Every little helps'? · Akbar Sheikh, director of Sheikh Holdings: Bringing Potbelly to the UK · Beth Taubner, founder of MercuryLab: The bread and butter of branding. This year’s programme also includes four panel sessions – discussing trends in travel catering, HR (encouraging staff engagement and retention), sustainability in

46 September 2015 SANDWICH & FOOD TO GO NEWS

Guy Meakin

Roger Whiteside

Mark Palmer

Sandy Anderson

A number of big names from M&S, EAT., Pret, Greggs, Caffè Nero & Tortilla have been announced for the Working Theatre at the lunch! show

food-to-go, and independent operators (challenges and opportunities).

from the latest consumer panel to explain exactly what consumers are looking for.

Industry trends & insights As in previous years, market updates (from foodservice analyst Horizons and The NPD Group) kick off the Working lunch! Theatre programme on both days of the show. Cyril Lavenant, director of foodservice UK and France at The NPD Group, will discuss food-to-go trends around Europe from a consumer perspective. Comparing the UK with France, Germany, Spain and Italy, he’ll highlight the most promising growth areas in ‘onthe-go consumption’. Emma Read, Horizon’s director of marketing and business development, will be reviewing both the supply and the demand factors that are helping to drive the lunchtime market forwards. "The lunchtime market still has plenty of growth potential," says Read, who will draw on the latest data from Horizons’ database of operators’ menus, and from new branded operator openings, to explain developments on the supply side; as well as using insight

New Menu Innovation Theatre Further details for lunch!’s new Menu Innovation Theatre (sponsored by Magrini) have also been announced. Located in the new area of the Upper Feature Level, the theatre will play host to an exciting new series of master classes. Covering everything from coffee, tea, juicing, sandwich bars, street food and meat free options, these practical lunch! sessions will be led by industry experts like The Gentleman Baristas (Henry C.A.W Ayres and Edward T.G.E Parkes); Sebastian Michaëlis, tea buyer and blender at Tata Global Beverages; Chris Fung, managing director of Crussh Juice Bars; Frank Boltman and Alex Stone from Trade in London’s Commercial Street; Mark Jankel, founder of The Street Kitchen; and Jay Morjaria, founder & exec chef at The Sutra Kitchen. lunch! – the multi-awardwinning trade event for the food-to-go industry, returns to the Business Design Centre in Islington, London, on Thursday and Friday, 24-25 September.


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SHOW PREVIEW

It’s all

happening at lunch!

lunch!, the multi-award winning trade event for the food-to-go sector, returns to the Business Design Centre in London on 24-25 September with 350 exhibiting companies. Over 6,500 key buyers and decision makers are set to attend. The following is just a taste of some of the latest innovations on offer SandwicheS/food to go Impress Sandwiches has launched new stand-out shelf packaging for their sandwich wedges and other items across food-to-go. Featuring Mr Impress and friends they are designed to make consumers smile. New Wrapido World Wraps in eight flavours are hot-to-go for the autumn too (stand M102). The Soho Sandwich Company is showcasing their new menu, launched on the 27 July. The new menu features a range of popular classics 'with a twist', plus innovative new recipes featuring a range of great artisan breads and deli rolls. Other new additions include Cavatappi Pasta Salads, Super Foods Salads, and Wraps of the World (stand F122). URBAN eat’s latest product development brings microwavable Burritos to the food to go fixture. The four flavour-packed varieties (Spicy Pulled Beef, Chipotle Chicken, BBQ Pulled Pork & Vegetarian Spicy Bean) have been created to authentic Mexican recipes to ensure they pack a real Mexican punch (stand M140). food Exhibiting for the first time ever at a trade show, award-winning dessert specialist Marston Foods is launching a new afternoon tea range at lunch!.

Products include Gooey pots, moist cakes and tarts, in flavours like Raspberry and Rose, Victoria Sponge and Billionaires (stand F221). Making their debut at lunch!, The Real Soup Co’s new 380g, single serve pots of fresh, ready to heat and serve soup for the food-to-go sector. Available in five popular flavours (including Thai chicken and tomato & basil), they can be heated in the microwave in minutes (stand A202). Jax Coco is launching its new Coconut Chips exclusively at lunch!. Available with sea salt, wasabi or chilli & lime, the Chips are vegan, gluten and trans fat free, and made from the nutritious flesh of hand-cut premium coconuts (stand U212). Mom's Fabulous Hot Dogs is launching its new Beefy Dog at lunch! – a skinless quarter pounder made from prime cuts of beef with a firm, smooth texture and a meaty flavour. Also showcasing their highly successful portfolio of premium quality hot dogs, offering a variety of tastes and textures (stand M334). Ingenious Foods is introducing Gourmosa, a range of food-to-go from the sub-continent with a modern twist. Popular snacks include Samosa Pie – a puff pastry pie in an open samosa shape available in chicken, beef and paneer;

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SHOW PREVIEW

Samosa Pot (they’ve separated the filling and the pastry into two convenient on the go pots); Oven Bake Samosa; and Chaat - Super food salads (stand F306a). New exhibitor Traybakes has been making traybakes by hand for 25 years. Their new Sharing Slice range – launching at lunch! – is available in 25 different flavours. Generously proportioned, they are said to be ideal to share with friends and family, or to give a gift (stand A307). Honeyrose Bakery/Kent & Fraser gluten-free is launching its new range of twice-baked Toasts in September. Made in the UK in their artisan bakery, flavours include Cherry, Pecan & Poppy Seed Toast, Cranberry & Almond Toast, and Olive, Walnut & Pimenton Toast. All available in 110g packs (stand M547).

Devonvale Bakery is launching its new 'unch brand at lunch!. Featuring three eye-catching outers (BrUnch, CrUnch and FrUnch), these hand-baked, sweet cake bar snacks include Choc Mint Crunch and Apple & Raspberry Crumble flavours (stand F302). The Living Food Kitchen is unveiling three new autumn launches at lunch!. Almond Shakes (a range of HPPed dairy free drinks) and Coconut Flapjacks, made with gluten free oats, coconut sugar and coconut butter, are available from October. November sees the introduction of Truly Raw organic chocolate from Indonesia in 25g snack bars (stand A309). Proper Pudding is introducing five premium, sugar or refined sugar free, chilled puddings (available in individual, 140ml portions). Flavours include Lemon Jelly with Lime & Coconut Pudding; Orange & Honey Posset and Strawberries & Cream. Also available as dairy-free, using coconut milk instead of cow’s milk (stand IZ-03). New exhibitor Pietercil Group – Beliès specialises in fresh Mediterranean delicacies including unpasteurised olives, antipasti and tapenades. It’s showcasing its new ‘on the go’ Greek olives snack pack (with fork). Products are free from colourings, flavourings and aromas (stand U115) Nina Bakery’s new artisan pitas are launching at lunch!. Ideal for foodservice – they don’t tear easily, are clean label, come in a variety of sizes from mini-pita to XL, and can hold fillings for up to 48 hours (stand U107). Crown Foods – WAT KITCHEN is launching new classic Indian flavours to its pan-Asian to-go range of ambient Chicken & Rice and Chicken & Noodle combos. With no water, fridge or fuss required, caterers, or customers, simply empty the sachets in the take-out style boxes and microwave in just 2½ minutes (stand G5). The Coconut Collaborative is showcasing its dairy-free coconut milk yoghurts at lunch!, including their soonto-be-launched bulk range of Natural and Coconut & Almond yoghurts. All products are free from dairy, soya and gluten (stand F103). Cakesmiths is launching a new Artisan Loaf Range (including Smashing Pumpkin, Banana and Chocolate Bread, Poached Pear and Ginger, and Lemon & Courgette) this autumn. It will also be previewing its Christmas range at lunch!. Cakes are portioned and frozen to ensure

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SHOW PREVIEW maximum quality and usability with minimum waste (stand A208). PERKIER Foods is launching two allnatural, gluten, wheat and dairy free snack bars made with on trend ingredients, such as quinoa, goji berries, cacao, sprouted grains, cashew nuts and chia seeds. The Quinoa bars come in three varieties: Cashew, chia & pumpkin seeds; Goji & Cranberry; and Cacao & Cashew. Whilst the Cranberry & Cashew Oat Bars are enhanced with sprouted buckwheat (stand A415). Real Handful’s new trail mix snacks are made with flavour-infused dried fruits, raw nuts and belgian chocolate. Currently available in Banoffee and Mochaccino blends, with new Strawberries and Cream and Chocolate Orange flavours launching at lunch! (stand IZ-10). Swiss-based Rhythm108 (108 Foods SARL) is introducing its range of 100%

organic, gluten-free Good-for-You dessert bars and tea biscuits to the UK. Flavours include Banana Muffin, Lemon Cake, Coconut Macaroon, Apple Pie and CocoWalnut Brownie (stand G1). Calbee UK is showcasing its category innovation savoury snacks - Yushoi Snapea rice sticks. Baked and made using green peas, they are inspired by Japan and available in four flavours: Lightly Salted, Smoked Salt & Szechuan Pepper, Sweet Chilli & Lemon and Soy & Balsamic Vinegar. Olympic gymnast and winner of Strictly Come Dancing, Louis Smith MBE is celebrity ambassador for the product, which launched in June (stand F301). Tideford Organic Foods is unveiling two new luxury Christmas sauces at lunch! – Organic Cranberry & Port sauce

and Organic Rum sauce (gluten and wheat free). Tideford will also be showcasing their Winter super-food soups, which are all organic, gluten, wheat and dairy free (stand A315). Pidy has three new launches for 2015, including a crumbly and buttery gluten free pastry range, sweet and neutral short pastry (which includes mini cups, mini tartlettes and larger cases), plus a savoury choux range, which can be eaten sweet or savoury, for breakfast, lunch or dinner (stand M418). New exhibitor Jeronimo Martins is the largest food distribution group in Portugal and Poland. Their new products for 2015 include Great Taste award winning Tuna Fillets in Organic Olive Oil (fished from The Azores) and Chocolame – a chocolate and biscuit cake made with Port Wine (stand U208) nutrii is launching a new range of premium, all-natural, protein-packed tubs of quark; available in four different flavours. Blended with fruits, nutrii quark is virtually fat free, low in carbs and the highest in protein in its category (stand IZ-12). Surfer-inspired The Phat Pasty Co has unveiled a fresh new look to be launched at this year’s lunch!. With new point of sale materials and concept support packages, they help operators provide an on-trend branded offer for customers. Phat’s premium pie range includes a steak and cornish ale pie, and a vegetarian sweet potato, spinach and goats’ cheese option (stand M239). Emily Fruit Crisps is introducing new 15g packs at lunch!. Available in Crunchy Banana, Crunchy Pineapple and Great Taste award-winning Crunchy Apple, the snacks combine the goodness of real fruit with the crunch of a crisp (stand F316). Food Attraction’s Naanster is showcasing its rebranded packaging and new Chicken Jalfrezi flavour at lunch!. Spicy, succulent curry wrapped in fluffy naan with a little mango chutney, Naansters are ideal for eating on-the-go or at home, and are ready in just 90 seconds (stand M534). Pizza Cone is showcasing a new addition to its product range at lunch! The Whole-Wheat Pizza Cone enables consumers to enjoy a healthier twist on their convenient pizza-to-go option (stand F314). Leading handmade Cornish pasty manufacturer, Proper Cornish is sampling its newly launched range of four handheld pies: Steak & Ale, Chicken,

52 September 2015 SANDWICH & FOOD TO GO NEWS

Bacon & Leek, British Pie awarded Asparagus & Mushroom, and the hybrid-inspired Pork Pie. Each pie is made with short crust pasty before being filled with quality ingredients, which are sourced locally where possible (stand G4). Artisan premium crisp brand, Burts Potato Chips is showcasing their hugely popular Lentil Waves (available in Sour Cream & Chive, Thai Sweet Chilli and Lightly Salted) alongside recent launches like Devon Roast Beef (created with the Well Hung Meat Company) and Hobgoblin Spit Roast Steak (with the Wychwood Brewery) (stand M341). TOP Taste – a major producer of crispy onions in The Netherlands, is showcasing two new additions for 2015: Crispy Pepper made from fresh bell pepper, and Crispy Gherkins made from fresh dill pickles. They can be used as innovative extra ingredient on sandwiches, with sauces, on hotdogs, on burgers and more (stand U204). Pulsin' is promoting its new Organic Sunflower Protein (45% protein). Raw, vegan and gluten free, with no added sugars, it can be used to fortify sweet and savoury foods and is certified organic (stand M132). Joe & Seph's Gourmet Popcorn is showcasing its Caramel Sauce range, made using the same caramel recipe they use for their popcorn. Available in six innovative flavours (including chocolate, sticky toffee, and gin & tonic), it can top desserts, be used for spreading or dipping, and stirring in to milkshakes and coffee (stand M337). Oli & Zoe's Food Co recently launched the UK’s first healthy popcorn range for children. Made by parents to combat the rising child obesity problem (the UK has the highest obesity rate in Western Europe), it contains minimal sugar and salt content. Currently available in two flavours: slightly sweet and slightly sweet & salty (stand U223). Walkers Shortbread is sampling its new Gluten Free Shortbreads in 30g Minipacks. Ideal for the lunch impulse market, they will appeal to the growing number of consumers looking for certified gluten free products (stand M141). Tanpopo Japanese Food has launched some new snacking items this year, including their innovative Onigiri rice balls. Already hugely popular in Japan, Tanpopo’s new flavours include Curried Salmon, Fried Tofu & Tempura Rice, Salmon & Dill, Hijiki Seaweed &


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Come and see us on Stand U221 at Lunch! 2015

Manufacturers of Premium Quality Chutneys, Spice Mixes and Pastes.

Our products are great as sandwich fillings, for marinades, jacket potatoes and as side condiments For further information and samples: Geeta’s Foods Ltd www.geetasfoods.com Tel: 020 8450 2255 email: trade@geetasfoods.com

To advertise call Paul Steer on 01291 636342 September 2015 53


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SHOW PREVIEW

Soybean, Sweet Chilli Tuna (stand A107). As seen recently on the BBC’s Dragon's Den, Chika's Foods is showcasing its vegan and gluten-free West African snacking range. Products include Smoked Almonds, Plantain Crisps, Salt and Black Pepper Cashews, plus new Chickpea Crisps (stand IZ-16). Pumpkin Tree is promoting its recently launched Toasted Oat Crush. The fruity snack is made with only natural ingredients and omes in three flavours – Raspberry & Blueberry, Apple & Cinnamon, and Mango & Passionfruit (stand U109). Go2Grocery is showcasing ape crispy coconut curls. Launched this summer, these healthy snacks are made with just coconut and all natural seasoning. They have no added sugar, are gluten, dairy, wheat and soy free, are high in fibre, and count as part of your 5 a day (stand M348). Scott Farms Chip Company is showcasing its newly launched Orange, Purple and White Sweet Potato Chips. A market first to have three varieties of sweet potato, all grown from seed on the Scott’s family farm, in one bag. Grown in the US, made in England; Scott Farms offers absolute provenance (stand F204). Two-time Great Taste Award winner, Pop Notch Popcorn has just launched its range of snack packs with new packaging. Pop Notch Kids is completely unique to the market. Both are said to be perfect for the food-to-go industry. Gluten-free. All-natural ingredients. (stand F326). Cake is exhibiting at lunch! for its second year, showcasing their diverse traybake, cake and scone offerings. New products for 2015 include a White Chocolate and Raspberry Scone, Linzer Biscuit, and a twist on a traditional round cookie – the Extra Chocolatey Square Cookie Tray (stand M432).

Metcalfe’s skinny is showcasing its gluten-free Popcorn Crisp range, available in three flavours: Kettle Original, Sweet Chilli and Say Cheese. Created through an innovative flashgriddled process, Popcorn Crisps have 35% less fat than the average tortilla chip (stand A321). New for 2015, UCD is presenting Maison Routin 1883 Chocolate Cookie Syrup. Evenly balanced between soft chocolate and biscuit, its aroma captures the irresistible appeal of fresh-baked cookies right out of the oven. It can be used with pastries and ice cream, smoothies, milkshakes, coffee, and cocktails (stand A217). Southover Food Company is showcasing its Great Taste award winning pulled ham hock. Described by the judges as 'moreish', it is gathering interest for its 'flavour and tenderness'. This versatile product is suitable for busy delis and catering kitchens alike (stand U103). drinkS Tetley is unveiling a new launch and showcasing its new range of blends at lunch!, with tea tastings throughout the day. They are also sponsors of the Café Life Awards (stand U116). Taylors of Harrogate’s expert tea taster, Simon Hill, is delivering four interactive tea tasting sessions with small groups during lunch!. Visitors will be offered the unique opportunity to learn how to taste tea professionally, something that only ever takes place at Taylors HQ (stand M308). Leading coffee sourcing, roasting and packing specialist, Lincoln & York is showcasing its recent company rebrand. They’ll be serving barista made coffees with a lunch! exclusive blend and taking visitors through the art of coffee roasting with a soon-to-be-revealed activity (stand U302). UCC Coffee UK & Ireland is showcasing its new ThreeSixty° single origin coffee. Sourced from the Atitlan

region in Guatemala, the full bodied coffee has a sweet almond aroma followed by rich dark chocolate notes, perfectly balanced with orange sweetness (stand M202). Established in 1956, Bedford Continental Wholesale is exhibiting at lunch! for the first time this year, showcasing their TostaD'oro brand of coffee, which they roast and blend inhouse. As importer and distributor of many Italian brands, they will also have a range of biscuits, cakes and snacks on display (stand F121). Launching in the UK at lunch! 28BLACK from Infinity Brands represents a new generation of energy drinks: it contains no taurine, artificial colouring or preservatives and is vegan, gluten and lactose-free. 28BLACK offers the same great Classic Energy drink taste, offering further line extensions with its fruity Açaí and sugar free Açaí Zero (stand U124). Lucozade Ribena Suntory is launching Orangina into the on-trade, with its iconic bulby glass bottle available exclusively to the channel. The brand is undergoing a complete refresh utilising their distinctive glass bottle and memorable ‘Shake & Serve’ ritual to transform Orangina into an actively desired premium adult soft drink. They will be demonstrating the perfect serve, as well as the opportunity to enter a prize draw at lunch! (stand U104). New launches from Vegesentials Raw & Pure Smoothies include beetroot, apple and carrot (with ginger) smoothie and carrot, pear and kale (with lime and ginger) Smoothie. Both provide 3 of your 5 a day fruit and veg per bottle. Pure and raw, they are high in fibre and a natural source of vitamin A, B6, C and Potassium (stand G7). PACK’D is launching its new Super Smoothie Kits at lunch!. The world’s first frozen smoothie kits, each contains a pouch of freshly frozen, whole fruits and vegetables plus a sachet of natural superfoods. The new range includes


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Labelling software for the Food Industry

FMS STANDARD Suitable for shops and restaurants that do not need to print lables but have need to produce verifiable information relating to allergens and nutrition values.

FMS LARGE Designed for FBOs that overprint lables in house, that need to produce product specification reports, keep traceability records and comply fully with the current food labelling legislation.

FMS CLOUD New for 2015, allows for multi-site labelling capabilities with one centralised database accessible from all sites with all the capabilities of FMS Large.

FOOD MANAGEMENT SYSTEMS

01708 767946

To advertise call Paul Steer on 01291 636342 September 2015 55


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SHOW PREVIEW three 'Super Smoothie Kits' for retail (Defence, Energy & Defence) and 15 Smoothie Kits for foodservice (stand F205). Launching in September, Frobishers Classics is a new range of delicately carbonated juice drinks made with pure fruit juices and spring water from Frobishers Juices. Available in three timeless flavours: Sparkling Raspberry, St Clements Orange & Lemon and Apple, Pear & Elderflower (stand M121). equipment & deSign Food businesses looking to streamline their temperature measurement operations should visit TME’s stand. To celebrate 25 years in food thermometer design and manufacture, this family-run, British business will be showcasing new, innovative additions to its food thermometer range, as well as its tried and tested best-sellers on (Stand F120). Taking centre stage will be the MM7100 ThermoBar Scan. Combing high accuracy temperature measurement with an integral Barcode reader, this innovative thermometer records not only the temperature, time and date of each measurement but also scans barcodes to identify products or test points. User-friendly features include: userprogrammable alarms and remedial action recommendations; download of temperature measurements to PC via Bluetooth or USB interface; large screen displaying instant feedback on each temperature measurement; scrolling buttons allowing users to examine previous measurements; supplied with open-source software as standard. The company is also showcasing products gracing its Top Five Bestsellers list for 2014-2015: MM Wall Kit with Thermometer Probe & Mounting Unit; SVK1 Sous-Vide Temperature Monitoring Kit; SOLO Digital Thermometer with Foldout Needle Probe; MM2000 Digital Thermocouple

Thermometer; and TA12 Flat Food/ Pallet Probe. www.tmelectronics.co.uk Tel: 01903 700651 Glen Dimplex Professional Appliances is offering lunch! visitors an exclusive first look at its new Burco Convection Oven (available in three sizes) and new, heavy duty LEC Commercial Platinum range; which includes nine separate product lines (stand M331). Foster Refrigerator & Gamko are exhibiting at lunch! for the first time. Gamko is launching a new flexible Coffee Barista Station at lunch!. With 4 temperature zones (refrigerated, cup warmer, waste and ambient for services) all in one appliance, operators can store all their coffee equipment and ingredients in one location (stand A101). Roller Grill UK is launching a new display cabinet specially designed for snack bars, pubs, bakeries, tearooms. This fully panoramic and illuminated display showcase presents beautifully and keeps products at a constant temperature. Available with 2 grids (670x433mm) and 4 levels or 3 grids (670x433 mm) and 5 levels (stand M332). WMF United Kingdom’s new 5000S is making its first public appearance at lunch!. Part of its third generation bean to cup coffee machines, it packs the performance capacity of a large, fullyautomated coffee machine into a slim, sleek appliance (stand M108). The Alan Nuttall Partnership is showcasing its new Foodservice Innovation Centre featuring the latest technology to aid new food product development. This is complemented by a specialist in house culinary team delivering services around food processes, food cooking and preparation, packaging and display (stand G11). The IMC Group is launching a new affordable solution to 24/7 temperature monitoring: the Notion Lite system. Ideal for smaller monitoring requirements, it takes only 5 simple steps to set up the self-install innovative cloudbased temperature monitoring system, which provides users with immediate real-time temperature data (stand G13). Chunk of Devon is launching their ‘Ultimate Bake Off’ at this year’s lunch! – a branded pie and pasty warmer aimed at delis and farm shops who have existing bake off facilities. Ovens are supplied with full frozen, unbaked products in manageable cases of 20. They will also be revealing their Christmas menu (stand A211).

56 September 2015 SANDWICH & FOOD TO GO NEWS

Bradshaw, one of the UK's leading suppliers of accelerated cooking equipment, is showing a selection of high performance units by Menumaster and the new range of Esi-Clene interiors for both microwaves and high speed ovens (stand F320). The High Speed Oven Company is demonstrating two new ovens to the market this year. The FryMac cook up to 80 portions of fries per hour, with no oil required (16” wide, it is ideal for counters short on space), and The TurboChef Fire – TurboChef’s first specialist fresh dough pizza oven, which cooks a 14” pizza in under 3 minutes (stand F305). packaging & tableware Little Cherry is showcasing the world’s first compostable cutlery range made entirely from recycled PLA. The cutlery is available in black (coloured with foodsafe carbon black pigment) and white, and is certified compostable so it can be disposed of in the food waste bin (stand M435). Jenpak is introducing new collapsible meal boxes made of reclaimed balsa wood with a rice paper finish. These innovative and sustainable boxes enhance the presentation and perceived value of each meal served, while saving space as they pack, ship and store flat (stand U401). Innovative and eco-friendly packaging for ‘street food’ will take centre-stage for Tri-Star Packaging at lunch!. New concepts include Eco Street compostable containers for hot and cold food; the Taste range of kraft brown packaging that keeps takeaway food hotter for longer; the Portabottle carrier for beer, wine and juices; and the award-winning Tri-Pot (stand M101). ELLER foodPackaging GmbH is launching its PanoramaFlatBag in September. The packaging provides maximum visibility, keeps the food fresh, and enhances the shelf-space to boost sales. Additional features including tear-


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SHOW PREVIEW

off perforation and self-seal ability provide consumers with added convenience on-the-go (stand F112). Planglow is unveiling a new 11-piece compostable packaging and labelling range exclusively at lunch!. It showcases a lighter, brighter look that is inspired by casual dining and developed to emphasise product quality (stand G9). The collection includes three wedges (deep-fill, standard-fill and heat seal) and a bloomer pack all lined with Planglow’s unique plant-based film. This forms the viewing windows and helps to seal in the freshness aiding a longer shelf life and reducing food waste too. Certified both home and industrially compostable, the packs may be disposed of in a home compost or domestic food waste bin as part of an industrial composting scheme. In addition to the wedges and bloomer pack, the Blanco Collection includes three further fully compostable packaging items that provide a crystal clear view of the product inside. These are made from a plant-based EN13432 certified compostable material and, as with the wedges and bloomer pack, they may be disposed of in a domestic food waste bin as part of an industrial composting scheme. Packnwood UK is presenting Street Eats. An extensive range of innovative and fashionable packaging for any street food concept; including wraps, burgers, sandwiches, pasta, salads, bagel, icecream, hot dogs, fries and more (stand M212). Coveris is launching a selection of food-to-go and convenience packaging innovations at lunch!. Combining specialist materials and construction, the new designs have been developed to optimise food quality, freshness, convenience and safety for the food service sector (stand M410). Sabert Europe has extended its BePulp Hot2Go Range with three new round bowls – for soups, noodles, porridge or any other hot to go meal. Sabert’s BePulp Hot2Go range is ideal for food

preparations that are kept in hot cabinets or need to be reheated in the microwave (stand M444). The Printed Cup Company is introducing biodegradable cups, with a new PLA coated board. This new board gives the same great printed product but the bio-polymer coating makes them fully compostable. Ideal for any eco-conscious business (stand A316). Ecoffee cup was created to reduce the number of single-use cups that go to landfilll each year. This light, bright reusable cup, made from naturally organic, biodegradable bamboo fibre, is available in over 30 different prints and contemporary colours in both 12 and 14oz sizes (stand A215). Rapid Action Packaging is showcasing a range of specialist foodservice packaging solutions at this year’s show, including the pioneering MultiRap™. The multi-functional and ergonomic packaging system is ideal for a wide variety of hot and chilled food items such as burgers, toasties, bagels, breakfast rolls, pizza, fries, doughnuts and other sweets (stand M318). technology Launching at lunch! 2015, the mmmLUNCH app has been built exclusively for the lunch industry

allowing sandwich rounds and lunch shops to accept pre-orders from their customers with ease. mmmLUNCH is designed to help vendors increase profits by reducing demand uncertainty from each day, whilst providing a direct channel of communication with customers (stand IZ-01). Launched this summer in the UK and Ireland, ShopKeep provides an iPad EPOS system that's affordable, simple, and feature-rich. Founded by a retailer, the system is made up of a intuitive register app and a full suite of cloudbased tools, including inventory management, time-clock, sales reports, and CRM (stand F124). Happiour is London's new daily food and drink app, which connects vendors and customers, based on time and location. Users discover or search for things they want, and then share with friends. Vendors can maximise daily efficiencies and attract new and relevant customers (stand IZ-18). Bizimply is exhibiting its workforce management software for the first time at lunch!. Monitor employee attendance and manage scheduling using a smartphone or tablet. Butterware Limited M460 See pages 84-85 for full details.

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NEWS

Subway enhances its sustainability credentials SUBWAY’S purchasing organisation European Independent Purchasing Company has renewed its agreement through Business Energy Direct, allowing franchisees to sign up to a new deal with energy firm Scottish Power, to provide 100% green electricity from their wind farms. Since launching in 2014, over 870 of its stores have signed up to the deal, which will save over 30,000 tonnes of carbon every year. Alan Davidson, Head of Business Sales at ScottishPower, explained: “ScottishPower Renewables is one of the largest renewable energy developers in the UK, with wind energy projects stretching from Cornwall to Caithness. Our innovative relationship with Subway is made possible because of our commitment to develop renewable energy, and we are delighted to see that hundreds of Subway stores across the UK have signed-up to the deal.” The news comes as part of a renewed focus from the brand to enhance its energy and sustainability credentials, as part of its broader overall CSR strategy. On 22nd April 2015, Subway opened an eco-store in Wrekin Retail Park near Wellington in Telford, Shropshire; the first of its kind for the brand. The innovative design of the building harnesses the energy of the sun through photo-voltaic panels and

associated technology, removing the on-going costs of electricity. Its Development Agent for the Five Counties, James Fleck, says: “We have been considering a location in the Wrekin Retail Park for quite some time and are thrilled to be a part of the ground-breaking Eco-Pod building. One of the most exciting elements for me is the unique air-flow system which keeps the building cool in summer and warm in winter, creating a wonderful place for our customers to sit, relax and enjoy their breakfast, lunch

or dinner.” The building was designed by architects, Emission Zero, to be a zero energy building and is the first Zero Energy Retail Building in the UK. Features include a sustainable timber frame constructed using FSC-sourced timber; underfloor heating and cooling system, coupled with a passive ventilation system, which allows the building to automatically naturally ventilate; and a roof mounted Photovoltaic array, which generates electricity for the store.

Pret’s first hospital opening PRET A Manger has opened its first hospital location in Oxford’s John Radcliffe Hospital. The new outlet - Pret’s third shop in Oxford – has created in the region of up to 22 new jobs. In addition to a full menu of handmade natural food and organic coffee, the new shop features a seating area with 80 spaces for hospital visitors, outpatients and staff.

The new offering is a result of support services provider Carillion, supported by RMW Knight, identifying the opportunity for a high street retail presence in the hospital. A spokesperson for Pret said: “Our focus on fresh, quality food has been a fundamental part of the Pret recipe since our first shop opened nearly 30 years ago, and we are pleased to be able to offer

58 September 2015 SANDWICH & FOOD TO GO NEWS

this within a hospital for the first time. “The new shop menu will offer a wide range of nutritious salads, sandwiches and wraps, through to hearty hot food, and the occasional pick-meup treat. As with our existing shops, we’re proud to have a large on-site kitchen in our premises at the John Radcliffe, which will enable us to deliver the highest quality products

with the fast and friendly service that Pret is known for.” Lynn Carpenter, from Carillion’s Catering Centre of Excellence, commented: “Pret’s healthy and fresh offer using natural ingredients ensures that outpatients, staff and visitors to the hospital are provided with a wholesome and nutritional offer in a modern and welcoming environment.”


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SANDWICH BARS FOR SALE TAKEAWAY SANDWICH BAR/CAFE

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TRADITIONAL ENGLISH TEAROOMS DERBYSHIRE W/T £2,500, Fantastic online reviews, 53 covers, EPC Rating E REF 143464 Offers Invited, Leasehold

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291 596

To advertise call Paul Steer on 01291 636342 September 2015 59


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PROFILE

‘The future of this kind of business is food to go’ Andy’s Traditional Bakers at Leyburn, North Yorkshire has built up a big reputation for its made-toorder sandwiches in just three years

A

ndy’s Traditional Bakers is located at Leyburn, North Yorkshire. It was only about three years ago that Andrew Souter acquired the premises and launched his own business. Already it has built up a big reputation for its made-to-order sandwiches, pork pies, steak and ale pies, Yorkshire Fat Rascals (a cross between a rich scone and a rock cake ) and its use of family recipes in making ginger biscuits, rich fruit cake and Yorkshire cheesecakes (curd tarts). The shop’s made-to-order sandwiches come with a choice of baguette or bread bun. For baguettes, Sweet Chilli Chicken, Coronation Chicken, and Chicken Bacon and Red Onion with Mayonnaise are the best sellers. “We make all of our own sandwich fillings and we cook all our own meats. Also very popular are the pork pies we make in six different varieties,” Andrew explained. “To me, the future of this kind of business is food to go. I mean everyone is doing it. At the end of day, you can’t compete with the supermarkets. There is a lot of competition about. We don’t try and copy anybody. We try to do our own thing and to the best of our ability.” After a complete refit and rebranding by specialists Dollar Rae, the shop at Kelberdale House in the centre of the vibrant market town square is certainly looking its best. And trading

performance is none too shabby either - “up quite considerably,” in fact. The distinctive new look created for the shop mixes the traditional old-time quality with the modern needs of fastpaced, grab-and-go food shopping. Design elements, including display components in light oak, specialist lighting, a new frieze over the counter area, bread shelving with a mirror profile above, black glass menu boards, imagery, and ceramic tile flooring, help set the stage and engage the customer. In a modification to the shopfront entrance, a new tiled ramp in place of a step

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makes access easier for disabled people and mums pushing buggies. Emphasising the business’s wide product mix, a new bespoke 5000mm-long Panoramic display counter in place of the old S-shaped counter dominates the 350 sq. ft. interior. The old counter was one that Andrew inherited and had continued using after taking over and repurposing the former butcher’s shop premises. The new straight glass counter has a light oak cabinet and polished light silver anodised aluminium superstructure. It comprises hot, ambient, refrigerated and

gastronorm pot display sections and, like the bread shelving, is illuminated with the latest LED lighting technology. Black containers are used for the gastronorm pot display to take sandwich and meat joint fillings. Also new is a refrigerated multi-deck display cabinet for chilled drinks housed together with a crisp and snack unit to one side and a unit for displaying jam and chutney preserves on the other side. In addition, there are two metres of self-service display of packs of pre-wrapped cakes and breads. “We are doing very well,” Andrew said. “We are certainly busier, on the whole. We usually open at 7am. But most days, customers are coming in well before that. The sales figures are up quite considerably since the shop refurbishment. We have a good team now. The shop is a lot better. There is a lot more customer space and more self service leading to more sales per customer and less customer waiting. We are selling a lot more drinks.” A front window display of old weighing scales, recipe books, early editions of Bero books and traditional rolls helps attracts the attention of passers-by and contributes to the traditional mood. Dales Baking At Its Best” proclaims the sign on the timber shopfront of Andy’s Traditional Bakers located at Leyburn, North Yorkshire – and no one could argue with that.


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PROFILE

Greggs buoyant after

strong results Greggs is back to its winning ways with half-year sales up to almost £400m and its Balanced Choice sandwich range and breakfast extensions a big success. Its also making the donation of unsold food a major priority within its social responsibility plan. Simon Ambrose reports

S

ignificant growth in breakfast sales and the extension of its Balanced Choice range of sandwiches and flatbreads with fewer than 400 calories have helped Greggs edge half-year revenue closer to £400m. For the 26 weeks to 4 July 2015, Greggs reported revenue of £398m compared to £374m from the same period the year before. Pre-tax profit

increased from £16.9m to £25.6m. During the period, the company completed 118 shop refurbishments to its 'bakery food-on-the-go' format and increased its number of outlets to 1,664, having opened 44 and closed 30. Like- for-like sales in its own shops grew by 5.9 per cent over the same period and its franchised estate grew to 70 shops

Chief executive Roger Whiteside said the strong first half performance reflected improvements in the company's product offering and investment in its stores, but admitted that Greggs will "come up against progressively strong sales comparatives" during the second half of the year. Minimum wage pressures It also warned that the proposed increases to the

minimum wage are likely to drive inflationary pressure in the broader sector over the coming years. “We have consistently paid rates of pay above this level, with our standard rate for hourly-paid shop staff at £7.11, currently nine per cent higher than the national minimum wage. We are assessing the medium-term impact of further increases on our business.” On the plus side, there is a strong pipeline of product initiatives in place, and market conditions are expected to remain favourable with ingredient cost deflation expected to continue for the balance of the year. Food-on-the-go Whiteside added that the bakery's food-on-the-go is being "well received by the consumer.” “Our focus on offering great tasting foodon-the-go and investing in our shop estate continued to drive growth in average transaction value and customer visits.”

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PROFILE

Operating margin benefited from the impact of strong like-for-like sales in the period and a £2.4 million year-on-year cost reduction as a result of last year’s restructuring of its in- store bakeries and support operations. Trading conditions remained favourable with low inflation boosting real incomes and helping the company to keep prices low. “In the first half we have driven increased customer transaction numbers and higher average transaction values through our product initiatives and value deals. All of our food-on-the-go categories delivered like-forlike growth in the first half with sandwiches in particular benefiting from the range relaunch in June last year. “Our “Balanced Choice” range grew strongly with successful new additions including “no added sugar” drinks and new and improved salad options. All Balanced Choice products

contain fewer than 400kcal and rate as either green or amber on the FSA traffic light system. “Breakfast continues to be our fastest growing part of the day and we have successfully extended our breakfast menu, adding new porridge and breakfast sandwich options. These include a free-range egg option that has attracted the “Good Egg Award”. It continues to invest in the value of our food and drinks, and now offers “any savoury product plus a drink” for £2. This has quickly established itself alongside the £2 “sweet and drink” offer as a favourite with customers. Shop opening times have been extended: three quarters are now open by 7am and more than two thirds open on Sundays. “Our investment in operational planning systems is helping to ensure that we deliver great service by deploying the right level of staffing across the day and we have started to introduce new replenishment processes targeted at improving product availability.”

shops (of which 70 are franchise units) trading at 4 July 2015. Shop numbers for the full year are expected to increase by a net 20-30 Better processes around procurement and product management have delivered lower costs and reduced waste and it continues to consolidate production activity by focusing on centres of excellence in the supply chain. Processes and systems The company is making good progress with the major overhaul of processes and systems and remains on track to introduce new ways of working in central forecasting and replenishment and customer relations. Plans are also well advanced for the next major phase of change, which will focus on core elements such as finance,

purchasing and retail back office administration. Communities and values In the first half of the year Greggs achieved a three-star rating in Business in the Community’s Corporate Responsibility Index 2015. In the current year it is making the donation of unsold food a major priority within its social responsibility plan. It currently works with a number of charities across the country, including over 150 smaller charities such as soup kitchens, food banks and shelters for homeless and vulnerable people. It also works in partnership with FareShare and The Trussell Trust, which supports hundreds of charities through their UK network. Several hundred of its shops now donate unsold food and it is looking to extend this.

Shop refurbishments During the first 26 weeks it completed 118 shop refurbishments to its latest “bakery food-on-the-go” format and have commenced the conversion of larger bakery cafés, with 12 completed in the first half. This is in line with its plan to update 200 to 220 shops during 2015. The overall quality of its shop estate has continued to improve through the shop opening and closure programme and it has returned to net shop growth. It opened 44 new shops (including 25 franchise units) and closed 30 shops, giving a total of 1,664

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SUPPLIER FOCUS

New Tulip curing process means bacon with 30% less salt TULIP supplies a wide range of quality and innovative branded and private label meat-based products including fresh pork, lamb, sausage, bacon, cooked meats and added-value products to the UK’s retail and foodservice sectors. Recognising the fact that salt in food is a major issue for UK consumers, who regularly exceed recommended intake levels, Tulip set about developing ways in which it could reduce levels used in its Danepak bacon brand, mindful of the fact that the final product could not compromise on the flavour and eating experience its existing range of bacon offered. Tulip’s goal was twofold: first to deliver a healthier product with lower salt content, as evidence shows that eating too much salt may increase the risk of developing high blood pressure, which in turn, is linked to strokes and heart disease, and secondly to deliver a great tasting product that consumers

would actually want to buy for its taste alone. Tulip explored the opportunity that an ingredient called Iposol®, which is a liquid salt solution, could offer the answer in developing a lower salt bacon, and set to work developing a groundbreaking curing process to allow its use without any added ingredients. The use of Iposol, combined with Tulip’s unique curing process, resulted in the development of bacon which contains a staggering 30% less salt, when compared to standard bacon, without any compromise on taste. The new reduced salt Danepak bacon underwent a rigorous testing programme before its launch to ensure that it met all of the criteria in terms of flavour and eating experience. Although there were initial concerns that placing the 30% less salt message on pack might put people off purchasing, as they could perceive that the taste might

be affected, research demonstrated this did not happen and actually taste perceptions were improved when the message was on pack. Iposol® can be used in a wide range of products including brines, marinades, fermented doughs, spreads, cheese, sauces, soups and dressings. Tulip has now become the sole licensor for Iposol® in the UK and is currently working with key manufacturers who recognise the benefits it offers of up to 30% less salt without compromise on taste. The company says it could deliver significant benefits to the UK’s health, particularly when used as part of a wider salt reduction programme. Meanwhile, the Danepak brand is undergoing a multi-million pound relaunch, with a new reclosable packaging innovation and the reintroduction of Rapid Rashers with a microwaveable packaging format and Lean & Low.

Major fleet investment by Igloo EMPLOYEES at refrigerated courier experts Igloo have been transformed into superheroes as part of its new brand campaign. The new campaign reflects a major investment by Igloo in its fleet of vans, IT infrastructure and customer service support. A short film on the company’s new website shows key members of staff employing different super powers to ensure that urgent deliveries get through to clients in ice cold condition. The fun film also showcases Igloo’s expanded fleet of vehicles that includes four new Mercedes Sprinter Vans and four

Mercedes Box Vans. This investment, in addition to previous new vehicles, increases the Igloo fleet by twenty per cent to support the continued growth of the business. Alistair Turner, CEO of

64 September 2015 SANDWICH & FOOD TO GO NEWS

Igloo, said: “We are starting a new chapter in the growth of Igloo by investing in our people and the service we provide. “For the last 10 years Igloo has been committed to delivering an exceptional

refrigerated delivery service. With an ever increasing list of satisfied clients our expanding delivery network is growing from strength to strength.” Igloo’s new vehicle fleet offers increased loading capacity and greater versatility including better temperature control, with three different temperature regimes in separate compartments. Alistair Turner added: “We have increased our capacity to move products around the Igloo depot network and introduced temporary inflatable cold storage at our HQ in Watford to provide additional capacity during peak trading.”


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some of our display stands for cafes and bakeries

Call 0800 688 9085 or visit us at www.dwdisplay.com To advertise call Paul Steer on 01291 636342 September 2015 65


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CHEESE

Dairygold new £1.1m slicing line ‘ideal for sandwich manufacturers’ CHEESE supplier Dairygold Food Ingredients UK Ltd (DFI) has announced a £1.1m investment in a new slicing line at its Crewe site, which will further improve its already extensive offering for foodservice and manufacturing customers. The new line will enable the company to slice and pack cheese in shingle stack format, as well as a variety of new industry-ready packaging formats made possible by an integrated thermoformer. “Shingle stack format is ideal for manufacturers and foodservice outlets which are producing food to be eaten on the go, such as sandwiches,” explains Keith Stokes, Head of Operations for DFI UK. “In busy foodservice and manufacturing environments, both speed and availability of product are key. Not only do shingle stack packs allow cheese slices to be peeled away quickly and easily when they’re needed, but their format means every slice is visible, allowing our customers to see at a glance when they are running low. “The new, state-of-the-art machine will also deliver a

highly accurate slicing format, eliminating variation in product quality or weight – another essential element in the competitive foodservice and manufacturing environments where consistency is key.” The new line will also enable DFI to pack its cheese slices with a nitrogen/oxygen gas flush, which will deliver a longer shelf life for customers on receipt as well as enhanced product quality.

The company takes great pride in its wide variety of convenient formats, designed to suit a range of applications for its food manufacture and foodservice customers. Its portfolio of formats includes grate, dice, shavings, stamps, crumbs, slices and liquid cheese. “Using the right format of cheese can make an enormous difference to our customers, in terms of flavour, functionality, convenience and speed,” says

Keith. “That’s why we are dedicated to investing in new formats to enable our customers to deliver dishes that are both cost-effective and of the highest quality.” DFI’s Crewe plant is reckoned to have the largest grating line in the UK processing in excess of 450 tonnes of grated/diced cheese per week. The Leeds plant is largest Soft Cheese manufacturing site in the UK. DFI’s parent company, Dairygold Co-operative, is Ireland’s second largest dairy processor. It is a full member of the Irish Government’s new sustainability programme, Origin Green – a sustainability development programme introduced by Bord Bia, the Irish Food Board, to demonstrate the commitment of Irish Food and Drink producers to operating in a sustainable manner. DFI in Ireland has undergone extensive investment over the past year to prepare for the expected increase in its milk supply by half a billion litres following the removal of EU milk quotas in 2015.

Wyke Farms win Green Apple Environment Award WYKE Farms, one of the UK’s largest independent cheese producers and milk processors, have won a Green Apple Environment Award, in the ‘Environmental Best Practice’ category of this year’s awards programme. Wyke Farms competed with more than 500 other nominations in the Green Apple Awards for Environmental Best Practice and won the award for their integrated green approach encompassing renewable energy, water recovery, green farming and transport. This forms part of the company’s

‘100% Green’ sustainability plan, through which, they have dramatically reduced their carbon footprint and become the first national cheddar brand to be 100% self-sufficient using their own energy generated from solar and biogas. Wyke Farms will be presented with their trophy and certificate at a glittering presentation ceremony in the Houses of Parliament on Monday, November 16th 2015. As a result of this success Wyke Farms have also been invited to have their winning paper published in The Green Book, the leading international

66 September 2015 SANDWICH & FOOD TO GO NEWS

work of reference on environmental best practice. The Green Apple awards are organised by The Green Organisation, an independent, non-political, non-activist, non-profit environment group dedicated to recognising, rewarding and promoting environmental best practice around the world. They are supported by the Environment Agency, the Chartered Institute of Environmental Health, the Chartered Institution for Wastes Management and other independent bodies.


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NEWS

Lactalis wins 30 Cheese Awards LACTALIS Foodservice is celebrating after record success at the ‘International Cheese Awards 2015’ with key brands including Président, Lubborn, Rachel’s Organic and Seriously Strong achieving 30 awards - five of which were Gold. Over 200 judges sampled a record-breaking number of entries (over 4,600) from across 31 countries. Christopher Huggon, Out of Home Brand Manager for Lactalis Foodservice, is delighted with the result: “We hear great things about our range of cheese brands on a daily basis, largely from the work we do with chefs across the industry, however for them to be acknowledged at the World’s biggest and best cheese awards is a fantastic achievement and one of which we are all extremely proud.” Made in the UK at The Lubborn Creamery in Somerset is the Gold award-winning ‘Capricorn Goat's Cheese (1kg)’. With a mild, clean and slightly nutty flavour, it is said to be the UK's favourite soft goats cheese brand and can be enjoyed at different stages of maturity. The younger, firmer cheese can be utilised by chefs by crumbling into salads and used for grilling; whereas if left to mature up to its use by date, a creamier cheese develops for serving as a starter. And with a strong and distinct flavour, creamy texture and characteristic marbled appearance, Société Roquefort, which also collected a gold award is often renowned as the “King of Cheeses” and is protected by AOC status. Under the regulations protecting the production of Roquefort, it can only be made from specially selected raw milk from the Lacaune breed of ewe.

Exton sisters cut themselves a slice of the action IN an industry often thought to be dominated by men, two young sisters are turning things on their head and staking their claim to be ranked among the sector’s ‘big cheeses’ too. Liz and Rachael Exton are the driving force behind Extons Foods, the largest independent cheese slicing company in the UK and recent winners over four categories at the International Cheese Awards. Managing Director Liz started the business from scratch 15 years ago, working from a small leased unit in Stockport to supply local sandwich shops with grated cheese. Two years later, Rachael joined as the company’s Sales Director and the two have never looked back. Encouraged by a rapid growth in demand, the business soon invested in high speed slicing and packaging machinery and now, after twice moving to bigger and better premises, annual turnover is soaring towards £24 million this year…and growing! “Building the biggest business of its type in the country hasn’t always been easy”, says Rachael, “especially when we’ve had to juggle the demands of having babies while remaining fully focused on exceeding the expectations of our customers.

68 September 2015 SANDWICH & FOOD TO GO NEWS

“We’re still only in our 30’s, but we’re proud to have built a business that is already employing over 50 people. It’s also good to know that year-on-year growth is sufficiently strong to have supported our recent £1.5 million investment in new south Manchester premises and a new slicing line too.” It seems the move didn’t come a minute too soon. Not only is Extons Foods the nation’s leading independent processor of sliced cheese, but it also supplies grated, block and continental cheeses, satisfying demand from some of the country’s largest sandwich manufacturers, wholesalers and food service providers. In fact, demand is growing so quickly that the company currently produces 120 tonnes of sliced Cheddar alone – every week! “I’m not sure if it’s because we’re a family run business”, says Liz, “but everyone here gets real satisfaction from our hard-earned reputation for quality, service and value. So you can imagine the delight when we picked up four big awards at the Nantwich show, including Gold Medals for both our Chilli and Mature Cheddar Slices.” One thing’s for sure: with the major effort the sisters and their team are putting in, winning major accolades is certainly no slice of luck.


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NEWS

Think smart. Think cheese! How do you get the most from cheese as a sandwich ingredient? The secret is to use an optimal blend of cheeses that will “harness” the attributes of each one, amplifying the flavour benefits it can offer, says Richard Thorpe, Development Director, The Cheese Warehouse create a high flavour impact by magnifying the taste intensity.

W

e all know cheese delivers delicious features and benefits to sandwich or foodto-go applications. But how do you get the most from this ultimate ingredient? The secret is to use an optimal blend of cheeses that will “harness” the attributes of each one, amplifying the flavour benefits it can offer. Think of it as a synergistic flavour boost, and use these simple tips to achieve some mouth-watering results…

Tip one…Don’t just use one cheese Give some thought to combining the individual flavour profiles and characteristics of different cheese varieties as this will intensify the perception of cheese flavour in the finished product. Linking the acidity,

lipolytic notes, sweet notes and nutty flavours of individual cheeses gives a sum which is greater than the parts. For example, use a grated farmhouse mature cheddar blended with an Italian style cheese such as Regato, for a real burst of taste. The result is a product that tastes great, but uses less cheese due to the intensity of the cheese flavour hit.

Tip two…Natural flavour enhancement using the Umami effect This is all about getting the 2 + 2 = 5 effect! Start with a cheese that has natural Umami flavours, like an extra mature cheddar, aged gouda, or a hard Italian-style cheese (Parmesan or Grana Padano). Then add other Umamirich ingredients including sun dried tomatoes or mushrooms. Together they

Tip three…Combine to give depth of flavour Certain combinations of cheeses will allow the flavour profiles to follow on from one another, which in turn generates a lingering depth of flavour. A good and really simple example of this might be a rich, buttery Double Gloucester paired with the sweet, nuttiness of an Emmental. This ‘custom’ cheese blend would add richness, visual appeal and an interesting depth of flavour to a sandwich application. Once you get to know your cheese, then put your imagination to work, you really will have the ultimate sandwich ingredient.

Entrepreneurs launch cheese toastie delivery service WHAT’S said to be world's first cheese toastie delivery service has been launched. Entrepreneurs Dave Rotheroe and Danny Jennings, whose new venture will operate out of Braintree, Essex, deliver all the ingredients needed to make a gourmet grilled cheese sandwich for just £3.99 once a week. Each box contains two slices of artisan bread, a single portion of cheese, one or two condiments, a selected ingredient and a Teflon toasting bag, as well as a collectable Top Trumps card of the flavour

combination. There are 100 different combinations to ensure cheese lovers get a varied menu each week, including cheddar and chorizo, cream cheese and balsamic blueberry, pepperjack and pickle and stilton and raspberry. Rotheroe and Jennings sought £2,000 for the business on the crowdfunding platform Kickstarter, and ended up being swamped with £3,809 from eager customer-investors. The first packages were expected to leave the factory this month. Subscribers log their preferences

70 September 2015 SANDWICH & FOOD TO GO NEWS

online for sweet or savoury, specify if they have food allergies such as nuts or gluten or if they are a vegetarian. They can also choose what day of the week they want their delivery, then sit back and wait for the toasties to turn up. The pair came up with the idea after meeting through a previous project Mr Rotheroe launched. With a mutual love of making unusual flavour combinations, they decided the versatility of the cheese toasted sandwich was the ideal joint venture.


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To advertise call Paul Steer on 01291 636342 September 2015 71


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AGM

The Future’s…

Explored his year, for the first time, our AGM Conference, sponsored by ALS Food and Pharmaceutical, will be taking to the road. We’re heading out of London, to Birmingham, following feedback from members which enables us to grow the event once more. As is the nature of an AGM we’ll be looking forward, analysing key trends both domestic and global to bring you a view of the future which will help you adapt and prepare your business for. The forums are completely interactive and you’ll have opportunity to discuss the topics of each session with the speaker. Come prepared to participate and make sure you take away the things you need for your year ahead.

T

AGENDA FOR THE DAY 09.30 Registration/Coffee 10.00 Annual General Meeting 10.30 Conference – Welcome from Chair Andrew Hesketh 10.40 Lessons from across the water – reporting on trends from the USA – Peter Backman, managing director Horizons 11.00 The state of the High Street – How consumer influences are reshaping the market - Diane Werhl, Marketing & Insights director of Springboard and chair of the BSA Consumer Influences Futures Group 11.20 How consumer behavioural change may shape the markets of tomorrow – Peter Burgess, head of Consumer and Sensory Sciences, Campden BRI 11.40 Coffee Break 11.50 Climate Change – is it good news for the Food on the Go market? How weather can affect supply and demand - Gavin Milligan, group sustainability director, WJFG 12.10 How much more can we innovate to stay ahead and what are the competitive threats to the market? - presentation on

innovation by Janetta Hylands, section manager, Consumer Testing Services, Campden BRI 12.30 Debate – Round table groups to be asked to prioritise what they have heard in the morning and say why they see them in that order – working lunch discussion 13.00 Working lunch served 13.50 Report back from debate 14.20 How much is technology likely to influence the shape of the Food on the Go market in the future – John Want, UK Head of Marketing at Adelie Foods and Chair of the BSA Technological Influences Futures Group 14.40 Dealing with Waste – More than just cost saving - report on work of the BSA Waste Group - John Isherwood , Head of Sustainability, Pret a Manger 15.00 Debate – Looking to the future, what are the five most critical issues facing the sandwich and Food on the Go markets in the next 10 years? - Each group to report back their list which will be prioritised on a board and discussed in an open session with a panel made up of members of the BSA Futures Steering Group 15.30 Close

72 September 2015 SANDWICH & FOOD TO GO NEWS

We are delighted to announce the line-up of presenters at this year's AGM Conference, sponsored by ALS Food and Pharmaceutical. This year's event will be the largest ever, held at Birmingham's Crowne Plaza Hotel on Wednesday 14 October 2015. Diane Wehrle Marketing and Insights Director Diane is regarded as one of the leading experts on the high street and is frequently called upon to comment on the performance of retail destinations. With 26 years of experience in the retail and property industries, she has significant experience in understanding trends and events on locational performance, and is experienced in network and location planning. Diane holds an MSc in Property Investment, she sits on the Advisory Council of the ATCM (Association of Town Centre Management) and is a fellow of the Institute of Place Management. Peter Backman, Managing Director, Horizons Peter is the Managing Director of Horizons, an expert on the structure and dynamics of the foodservice sector, and its supply chain, in the UK and across Europe. He is responsible for the company’s vision and driving the business forward. He has been involved, as a researcher and consultant within the sector, for over


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AGM 30 years blending his knowledge with a deep understanding of the trends, key players and challenges of organisations with an interest in foodservice. He regularly speaks at conferences worldwide and his views are sought by television, radio, the Bank of England and the press. Peter has many innovations to his credit having been the first person to define the structure of the eating out market in the terms which are now widely used by the industry, as well as the most extensive database model of the foodservice sector. Peter is the past Chairman of Arena, the pan-industry networking organisation that he was instrumental in setting up twenty five years ago. He is a Fellow of the Institute of Hospitality and a member of the Market Research Society. Janetta Hylands, Section Manager, Consumer Testing Services, Campden BRI Janetta has been with Campden BRI for 12 years, and leads the quantitative consumer research teams. She has managed numerous product and packaging projects as well as investigating consumer attitudes on broader food issues. Working with retailers and food manufacturers, Janetta will work with clients and tailor traditional methods to support client requirements. Before joining Campden BRI Janetta trained as a chef, followed by roles in product development. Janetta holds her degree in Consumer and Retail Management from University College Birmingham. Janetta is passionate about food with a particular emphasis on innovation and quality of food. Gavin Milligan, Sustainability Director, WJFG Gavin Milligan holds a PhD from the University of London and worked for 9 years in the chemical industry before moving to the food sector. He has

worked for a number of businesses ranging from SMEs to blue chip corporates in supply chain, operations and commercial roles and is currently Group Sustainability Director for the William Jackson Food Group where he is responsible for the company’s social and environmental programmes. He is a former member of the sustainability steering group of the Food and Drink Federation, sits on the steering group of WRAP’s Product Sustainability Forum and the consumer sustainable lifestyles engagement working group at The Institute of Grocery Distribution, is a committee member of the Royal Society of Chemistry’s agriculture interest group and chairs the Agri-food member interest group at Campden BRI." John Want, UK Head of Marketing and Chair of the BSA Technological Influences Futures Group John Want is UK Head of Marketing for Adelie Foods, a major ownlabel sandwich manufacturer and owner of URBAN eat, the No.1 sandwich brand. John has been in food marketing since 2001 and has 10 years experience in food to go. Technology is both a personal and professional passion, from creating stop motion videos with his children to trialling new digital ways to reach sandwich consumers. John will be able to provide real insight into the technologies available to reach new customers and show how consumer behaviour demands a new approach to communications and promotion. John Isherwood, Head of Sustainability, Pret a Manger John is Head of Sustainability at Pret A Manger with responsibility for sustainability strategy and targets across all Pret’s markets. A geography graduate from the University of Wales, John has spent most of his career to date working in

operations across a range of retail sectors. Recently making the move to follow a lifelong interest in sustainability and the environment, he is now studying for a postgraduate certificate in Sustainable Business at Cambridge. Having grown up in a rural area, John is particularly motivated to re-connect people with the food and drinks they consume. The cost for the full day Conference (including lunch) is £75 (+VAT) for members and £125 (+VAT) for nonmembers and guests. To book your place visit our website www.sandwich.org.uk The AGM is, of course, also about closing a chapter for the Management Committee and opening another. The baton of Chairmanship will pass from Andrew Hesketh of Greggs to Anita Kinsey of Pret a Manger. On behalf of everyone at the British Sandwich Association, we’d like to thank Andrew very much for his Chairmanship. Andrew Hesketh, Head of business Development at Greggs has seen the development of the Futures Group develop from its inception in 2014 and led on the creation of the Waste Group. Both of whom you will be hearing more about at the Conference. A great deal of thanks goes to Greggs, too, for their continued support under Andrew’s tenure. Anita Kinsey, for those of you who don’t know her, is Technical Manager at Pret A Manger and has been with the organisation for some 14 years. Anita will be outlining her vision for the year ahead as part of the AGM and on behalf of the Membership, we wish her every success.

Independent retail members can claim a free place at the Conference – be sure to give the name of your sandwich shop when booking

www.sandwich.org.uk September 2015 73


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PACKAGING/L ABELLING

Planglow adds RI function to its market leading labelling software

P

langlow has added a new simple-to-use RI (Reference Intake) function to its market leading LabelLogic software. This supports providers in adding standardised, government approved nutritional information to their labelling and ticketing. RIs state the levels of energy, fat, saturates, sugars and salt in a product, and have replaced the GDA (Guideline Daily Amounts) system. The government has introduced RIs following an adjustment of the criteria that defines what constitutes as low, medium and high levels of energy and nutrients in our foods. This is to support a healthy lifestyle for everyone. Planglow’s marketing director Rachael Sawtell commented: “Our labelling expertise spans four decades and LabelLogic was one of the first dedicated labelling programmes to market developed especially for foodservice providers. Like each of our products and services, LabelLogic has evolved over the years in line with the changing needs of the industry and this latest update represents our ongoing commitment to providing the very best, not to mention legislatively compliant, labelling software out there”.

What Do RIs Look Like on the Label? There are two ways to display RIs: the most commonly used format which details the levels of energy, fat, saturates, sugars and salt in a product in five respective boxes or lozenges; or as energy alone. What’s

more, RIs may be provided per 100g/ml only; per 100g/ml and per portion; or – if displaying energy, fat, saturates etc. – may be shown on a per portion basis only*. Planglow has chosen to present RIs in the most frequently used five lozenge method with the levels of energy, fat, saturates, sugars and salt stated per serving type (pack, slice, bowl etc.) and per serving weight too which is given in grams**. Energy from the serving is stated in the first lozenge on the left and is given in kilojoules, kilocalories and as a percentage of the recommended daily intake of the average adult. Energy per 100 grams of the product is also stated underneath the lozenges – once again in both kilojoules and kilocalories. The four remaining lozenges state the levels per serving - of fat, saturates, sugars and salt respectively. Once again,

74 September 2015 SANDWICH & FOOD TO GO NEWS

this is given in grams as well as a percentage of the recommended daily intake for an adult. Planglow’s software also colour codes to indicate whether the nutrient levels are Low (green), Medium (orange), or High (red). Adding RIs to You Labels & Ticketing “Our software makes it really easy to add RIs to your labels and ticketing. LabeLogic allows you to quickly and simply enter nutritional data as supplied by a lab or head office (where appropriate). And if you use our NutriLogic software - which calculates nutritional data and ingredients from your recipes - LabelLogic simply imports in all the relevant data for you. “What’s more, if you have a black and white printer and are therefore unable to demonstrate the green, yellow and red colour coding, LabelLogic will add

'High', 'Med' or 'Low' - as appropriate - so you can be sure your RIs remain legislatively compliant”, explained Rachael Sawtell. Planglow has also launched four new roll labels and five new sheet labels especially for displaying nutritional data on pack. The roomier ‘Nutri Labels’ have plenty of space for RIs, allergens, ingredients lists, barcodes and more and incorporate a fold over design for displaying info on the front and back of the pack whilst creating a built in break seal too. These include: · Gastro Nutri Labels (roll and sheet) – a deli-style slate and chalk effect framed design · Bakers Choice Nutri Labels (roll and sheet) – featuring a floury wheat sheaf motif, created especially for bakeries and baked products · Ecoco Nutri Labels (roll and sheet) – eco branded labels with a natural kraft effect and green detailing · Rosso Nutri Label – a uniquely shaped sheet label with burgundy border · Prima Nutri Label – a lux finish sheet label with a sliver front panel and three colourful border designs Planglow also offers a Plain Nutri Label (on sheets) plus brand new Plain Nutri Roll Label too which allows providers to continue using their existing label on the front of pack while using the plain labels to add nutri and other info to the back. The Plain Nutri Labels can also be used back of house.


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g tin m l i s fo r ny n p a tio m ica co pl ap

Sandwich food to go news

16 20

INTERNATIONAL

ANNUAL DIRECTORY 2016

In association with

The essential reference guide of manufacturers and suppliers to the sandwich industry – get your company listed!

Business details to appear in Directory Company Name:.............................................................................................. Address: ........................................................................................................... .....................................................Post Code: ................................................. Sales contact: ................................................................................................. Tel :................................................. Fax:........................................................... email ................................................................................................................. website .............................................................................................................

Product Listings

Each company can be listed (name, address, telephone number) under one section heading free. Listings under additional section headings cost £5+ VAT each. Please indicate which product/service sections you wish to be included under by ticking the appropriate boxes below: Bread & Bakery products Cabinets, Refrigeration & Coldroom storage Cakes, biscuits and confectionery products Cheese and Dairy products Cleaning/ Hygiene materials,services and equipment Clothing, Safety wear & Uniform Consultancy/insurance/business services Distribution and delivery services Cold Drinks and Drink making equipment (please specify) ................................. EPOS/Point of sale equipment/IT/WIFI (please specify) ...................................... Factory equipment and services (please specify) ................................................ Furniture and design Hot Beverages and Soups Ingredients (Please specify) .................................................................................. Kitchen and catering equipment/accessories/ovens Labelling and label systems Mayonnaise, sauces, pickles & relishes Packaging Refrigeration and transport refrigeration Sandwich manufacturers and distributors Shopfitting/Signage Services Staff and recruitment Vending Snacks Wholesalers

ONE FREE LISTIN G COMP PER ANY

The Sandwich & Food To Go News Annual Directory will be published in Spring 2016 and distributed to the industry throughout the whole year. It is mailed to subscribers, BSA and Café Society association members and is promoted at trade shows and events throughout the year. New members and subscribers joining during the year also receive a copy. The Directory offers suppliers a useful way of marketing and publicising themselves. The publication, now in its 19th year, is A5 in size, and contains a comprehensive list of manufacturers, suppliers and services within sectionalised categories to provide an essential reference guide. Companies are also indexed at the back. To ensure inclusion please complete and return this form before the deadline of Friday January 8th 2016.

Entry booking form

I would like to book the following (please tick requirements): 1 Standard Free Entry includes company name and address entry under one section Additional Product Listings please tick extra product listings if required (first listing is free)

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bold entry with logo appears above name and address

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*Includes one free entry in bold with logo and editorial. All advertisements payable 30 days from publication.

Authorisation I I declare that the information given on this form is true and accurate to the best of my knowledge and I hereby confirm my order to be listed as indicated in The Sandwich & Food To Go News Annual Directory. Orders under £75 must be accompanied by payment. Cheques should be made payable to the BSA. Alternatively, if you wish to pay by Credit Card, please enter your details below

Card No: ______ ______ ______ ______ Valid From ____ /____ Expiry date: ____ /____ Last 3 digits of Security No. on Reverse _____ Name on Card:_______________________ Post Code_____________ House No. ________ (for security purposes only) Please return this form, with the appropriate remittance,to: Sandwich and Snack News Directory, Association House, 18c Moor Street, Chepstow NP16 5DB Whilst we make every effort to contact and include all suppliers that would like to be listed,in order to guarantee a listing we ask that you kindly return this form to the contact address below or email paul@jandmgroup.co.uk or call 01291 636342. Failure to apply may result in your details not being included.”

For all enquiries contact Tel: 01291 636342 Fax: 01291 630402 e-mail: paul@jandmgroup.co.uk Sandwich and Snack News Directory, Association House, 18c Moor Street, Chepstow NP16 5DB


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BRITISH SANDWICH DESIGNER

BRITISH

SANDWICH

DESIGNER OF THE YEAR 2016

Y

es, you read that correctly, we’re getting it in your consciousness earlier this year. The most amazing competition in the world (OK, perhaps we’re pushing the brief a little there) is getting bigger and better in 2016. Alongside the competition we’ll be reaching out to students on food related programmes, the wider food industry in each of our five locations and structuring each heat to reflect the Grand Final. This competition will feature six great new ingredients and will take place at venues, which include Burton and Derbyshire College, Leeds University and Greggs, in Newcastle. The final competition will take place on May 12th 2016, in the Nine Kings Suite, at the Lancaster London hotel and will be judged by celebrity chef Theo Randall. There will be six category winners selected, with one of them becoming the Overall Sandwich Designer of the Year, winning a cheque for £500. 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 2016.

Contestants may choose any or all of these three Norseland cheeses:

Mexicana® - Dare you try it? A fiery mix of bell, jalapeno and chilli peppers carefully blended with Cheddar and a secret mix of Mexicana® spices.

Applewood® – A traditional West Country Farmhouse Cheddar with a rich smoky flavour and delicate aroma, perfectly finished with a dusting of paprika.

Jarlsberg® - Made to a secret Norwegian recipe using only the purest milk for a smooth, distinctive and rounded taste. Incredibly versatile and keeps its flavour when melted.

HOW TO ENTER ABOUT THE INGREDIENTS Each category in the British Sandwich Designer of the Year Award has a specified sponsor’s product. Contestants are asked to create a recipe in each category to showcase the ingredient, together with other complimentary ingredients of their choice, to make a creative, innovative and commercially viable sandwich. There are six sections in the award, each a competition in its own right

Universal Meats Steamed, Diced Chicken Breast Diced chicken breast produced at one of the finest BRC, A grade factories, Farm Assured, Halal Certified and using just chicken/salt/water – allowing natural flavour, quality, texture and taste to shine through.

76 September 2015 SANDWICH & FOOD TO GO NEWS

Please send your name, address and telephone number to pam@sandwich.org.uk to register your interest by 30th December 2015. You will be sent samples of the six ingredients in January and the completed recipes should be received by Monday, 8th February 2016. Full competition details will be sent to you and can be found at www.sandwich.org.uk


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BRITISH SANDWICH DESIGNER

Smooth Premium Mango Chutney Geeta’s Smooth Premium Mango Chutney is made with small chunks of the finest mangoes and exquisite Indian spices, including Cumin and Nigella seeds. Made with only the finest natural ingredients, suitable for vegetarians, vegans, and gluten free, it is great with meats, poultry, seafood, cheese, and vegetables. It is truly a versatile condiment for any sandwich.

New York Style Bagel Sandwich Thins Making the most of the growing Sandwich Alternative category, New York Bakery Company Ltd recently launched a Bagel Sandwich Thin into the Out of Home channel to provide Bagel lovers with a tempting 'lighter' alternative. Lending itself to the growing representation of 'thinner or thin' products available in the market place, Bagel Sandwich Thins comes pre-sliced for convenience and makes a perfect sandwich alternative for the lunch time occasion.

Sam Browne Foods Pulled Cooked Venison Here is an opportunity to use this lean, low fat, high protein meat, rich in iron and B minerals, to create your most innovative recipes. Produced in our BRC Grade A processing facility. The product is available either fresh chilled, or frozen IQF.

Harvey and Brockless Chipotle Relish This smoky spiced relish has a sweet and savoury flavour with an added kick and a vibrant red hue. The smoky notes developing form the Peruvian Chipotle chillies used to create this sauce ensure it is a splendid addition to any Southern American or BBQ inspired dish. It is produced in small scale batches which helps to maintain its bite with roughly chopped charred red peppers dappled throughout. This product is gluten free and vegetarian.

during March 2016. We are not holding a heat in Scotland this year but will be holding two heats in the north, in Leeds and Newcastle. At the time of going to press, the following dates and venues have been confirmed. For full competition details please see our website www.sandwich.org.uk MIDLANDS HEAT Tuesday, 8th March 2016, at 10.30am, at Burton and South Derbyshire College, Lichfield Street, Burton-onTrent, Staffs DE14 3RL NEWCASTLE HEAT Wednesday, 9th March 2016, at 10.30am, at The Food Zone, Greggs PLC, Balliol Park West, Long Benton, Newcastle-upon-Tyne NE12 8EW LEEDS HEAT Monday, 14th March 2016, at 10.30am, at Leeds University Union, Lifton Place, Leeds LS2 9JZ SOUTH WEST HEAT Tuesday 22nd March 2016, at 10.30am, at Bradshaw, Kenn Road, Clevedon, North Somerset BS21 6LH SOUTH EAST HEAT Wednesday, 23 March 2016, at 10:30am, at Equipline, Ashley House, Ashley Road, Uxbridge UB8 2GA. The winners from the regional heats will compete in the final, on 12th May (the same day as the Sammies Awards dinner). All finalists will receive tickets to attend the dinner with a guest.

THE COMPETITION In the first stage, our judges will be selecting the five best entries in each of the competitions, in the five regions. These finalists will then be invited to take part in the regional heats, which will take part at venues around the UK

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ON THE MOVE

Lisa Brook Leaves Philpotts for Foodco LISA Brook, Managing Director of Philpotts sandwich bar chain for the last 15 months, has joined Foodco as UK General Manager with the remit of growing its Muffin Break and Jamaica Blue brands. During her tenure at Philpotts she launched the successful Cafe Philpotts concept, converting 80% of the estate to the new format. Foodco, a global company, has more than 420 fresh food and coffee retail outlets worldwide, with 58 in the UK. Lisa will be predominately based at the UK head office in Cambridge. In her new position, Lisa has been appointed to increase market share, sales and profitability through Foodco’s network of franchised and company stores. Her primary responsibility is to maximise the growth of Foodco’s operation and she will focus on strategic sustainable long-term growth for Foodco’s UK’s brands: Muffin Break and Jamaica Blue. In addition, Lisa will also take on responsibility for brand positioning and ongoing development of the business’s food and coffee outlets. From 2011 to 2014 Lisa held the position of Director at Flour Power City Bakery, a role for which she was appointed by serial entrepreneur Luke Johnson. Lisa remained at the helm of the company as she led it through a successful merger into Patisserie Holdings.

Lisa then joined Philpotts Ltd, an acquisition of Patisserie Holdings in 2014, successfully launching the Café Philpotts concept. Lisa is well-known within the food industry for her entrepreneurial spirit and brings a wealth of experience to Foodco, having worked in the food industry at a senior level for more than ten years. Mike Arbuckle, Managing Director of Foodco UK, said: “Lisa joins us at a really exciting time, as the business makes plans for significant growth. Myself and the Foodco team are all

very much looking forward to working with her as the Muffin Break and Jamaica Blue brands continue to grow in the UK.” Commenting on her new role, Lisa said: “I am very excited to join Foodco and looking forward to growing our UK brands, Muffin Break and Jamaica Blue. I am very impressed by Foodco’s success and its strong, well-received brands. Foodco UK has a clear strategy and I am looking forward to leading the company and increasing market share and brand loyalty.”

New Marketing Head Boost for Street Eats and Pasta King Brands Following the appointment of new Chief Executive Paul Kingsley-Bates in January, private equity backed PK Food Concepts, owner of the Street Eats and Pasta King brands, has further strengthened its leadership team with the addition of Anthony Wilkinson to the role of Head of Marketing. Wilkinson joins the business from Kerry Foods where he held a number of senior commercial and marketing roles, most recently in its foodservice business in Asia Pacific. Prior to joining Kerry, Wilkinson spent time as a brand manager with Unilever and pasta company Pasta Reale.

Kingsley-Bates comments: "I am delighted that we have been able to attract someone of Anthony's calibre to the team. He brings a wealth of brand and foodservice experience to the business that I am confident will help us to accelerate the development and growth of our food to go and pasta brands." Wilkinson, who was the driving force behind the launch of Kerry's hugely successful Fridge Raiders brand, says: "It is not often that you

78 September 2015 SANDWICH & FOOD TO GO NEWS

get the opportunity to be part of such a dynamic team within a hugely ambitious organisation that enjoys the support and backing of its parent company. "This really is a tremendously exciting role that affords me the chance to work with two very distinct brands: Street Eats, which is still very much in its infancy with massive growth potential, and the more wellestablished Pasta King, which has a fantastic reputation in both the primary and secondary education sectors."


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ON THE MOVE

Abokado Appoints new Operations Director ABOKADO has appointed Richard Zivkovic as its new Operations Director in a move which further strengthens their management team in support of their rapid expansion. Richard joins Abokado from Costa where he was regional operations director. Previous to that he enjoyed senior roles as head of operations at Pret A Manger, as operations director at Be At One and at the Restaurant Group. Mark Lilley, Managing Director of Abokado, said: ‘We’re really excited to have Richard on board. He was the outstanding candidate for this role, having gained a wealth of experience during his 20 years in the restaurant sector. “This is our first Board level ops hire and builds on our previous appointments

of a Head of Talent and Head of Coffee which we made during 2014. We recognise that only by appointing the best people in the sector will we be able to achieve our ambitious expansion plans and our goal of being the ‘go to’ place within the healthy food sector. Richard brings with him experience directly relevant to what we do and I have no doubt that he’ll add huge value to our business. His appointment will also free up more of my time to concentrate on securing our pipeline.’ The company has recently secured two further sites. Both are situated in the City of London and add to Abokado’s existing presence in this part of London. They were expected to be open by the end of August, taking the estate to 26 stores. Mark Lilley says that the company is

on track to achieving its goal of 30 stores by the end of its current financial year of March 2016, with several other sites in ‘legals’ or negotiation. The business has undertaken considerable new product development in recent months, with the launch of a range of cold pressed juices, frozen yoghurt, an enhanced breakfast range and a range of bento salads. He said: ‘We’re just coming out of an unprecedented period of menu innovation, with our team having worked incredibly hard to deliver some outstanding new products to our customers. The benefits of that investment and focus are already being felt in our performance, with record sales being achieved in recent weeks at a number of stores.’

www.sandwich.org.uk September 2015 79


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HOT FOOD

Pret and Greencore show the way forward in hot food Pret’s massively successful Hot Box range and its road show earlier this year underline the growing importance of hot food to its sales. Meanwhile, Greencore is well-placed to bring U.S style hot food to go initiatives to the UK

P

ret A Manger took to the road earlier this year in a fullybranded Citroen H van to offer the British public thousands of free samples of its Proper Porridge and new Quinoa Rice Pots. It was a clear indication of just how seriously the company is taking hot food sales, which for Pret and other UK food to go operators are rocketing. Customers throughout the different day parts and the year as a whole, are increasingly turning to hot food in droves. The Pret van and its crew of Hot Chefs made their way from Brighton to Aberdeen over the course of a fortnight, stopping at 12 city high streets along the way to sample the best of Pret’s hot food menu. Full size portions of the bestselling Proper Porridge, made from British jumbo oats and fresh milk, were given away in the mornings, while sample sizes of the new Korean Barbecue Pulled Pork and Sweet Potato & Cauli Curry Quinoa Rice Pots, made using British-grown quinoa, were given out during the afternoons. The hot food offensive started late last year when Pret launched a number of innovative Hot Food Boxes to serve items from the hot food menu in its UK shops, as well as outlets in the US and France. ‘Macaroni Cheese Prosciutto’ and ‘Macaroni Cheese Kale & Cauli’, freshly made in each shop’s kitchen on a daily basis, are served on its hot shelves, and have turned out to be a real asset for the company. In fact, CEO Clive Schlee said recently that the macaroni cheese has

actually lifted sales by up to 3%. The chain is reckoned to be selling 50,000 boxes of prosciutto or kale and cauliflower-flavoured pasta a week. Cooked within the packaging and then held on the hot shelves, the Mac N Cheese Hot Food Box transfers sufficient heat into the food to allow the product to cook well without becoming over-cooked. The Box has been designed with a separate base and lid – rather than as an integrated pack – so protects the Macaroni Cheese, whilst allowing the consumer to eat easily from the Box base when required. The lid is put on after cooking to give stylish presentation and visual appeal of the product. There’s also Pret’s ‘Jalapeno Chicken’, ‘Swedish Meatball’ and ‘Falafel & Halloumi’ Hot Wraps, Precooked in the packaging and then transferred onto the hot shelves - the packaging retains the heat so that the Wraps are kept hot. Meanwhile, Greencore look to be pointing the way forward for major changes in the UK multiple retail environment. While the likes of Tesco and Sainsbury’s are up with the best in the world in most respects, they

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lag behind their counterparts in the US when it comes to hot food to go (Tesco has started to address this with its latest trial high street format, which features Burrito Kitchen hot food to go). Uniquely placed, in respect to having food to go factories on both sides of the Atlantic, Greencore is poised to benefit from importing some of the technology and general know-how on hot food. Its new West Coast plant in Washington in the U.S, currently under construction, will act as an important new product hub for products in the U.S. and eventually the UK and other markets. Chief financial officer Alan Williams is on record as saying; “With a few exceptions, if you go into the average UK large grocery retail chain today, they don’t have much of a hot food offering. In the U.S, a significant number of convenience stores would have a hot offering. Chilled would be more unusual than a hot offer, so Starbucks would serve a hot offer at breakfast and lunchtime, with tailored sandwich-type products only designed for hot eating.”


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“

I would like to thank your team and yourself for an excellent association which truly cares for its members.

�

Michael Curley. The Buffet Shop Ltd. Helensburgh

To advertise call Paul Steer on 01291 636342 September 2015 81


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HOT FOOD & EQUIPMENT

Phat’s looking good THE surfer-inspired Phat Pasty Co has unveiled a fresh new look to be launched at this year’s lunch! Show. With striking new point of sale materials and concept support packages, they are helping operators provide an on-trend branded offer for customers. The updated branding reinforces Phat’s roots and the authenticity of its pasties. Handmade in Newquay, they offer flavours from the traditional Cornish pasty to unique flavours with a twist.

Using the refreshed retro surfer and camper van image, caterers can also promote Phat’s premium pie range, which includes a Steak and Cornish Ale pie, and a vegetarian Sweet Potato, Spinach and Goats’ Cheese option. So whether a grab-and-go pasty from a branded, heated display cabinet; or pie, mash and gravy from the hot plate, the Phat look and feel remains true to its motto: ‘Eat well, have fun’. Products are available via Bidvest Foodservice.

For marketing and POS materials, including branded equipment and menu boards, call The Phat Controller: 01908 217257, phatcontroller@phatpasty.com

Bradshaw launches a hot promotion for BSA members BRADSHAW has launched a promotion for British Sandwich Association members with a package deal on some of its products. The offer is aimed at the increasing number of operators looking to serve hot food quickly to customers on an all-year-round basis, but particularly as the weather starts to cool. The company asks: ‘Does it take you longer to provide a hot sandwich offer than it does to make a cup of coffee? Would you like to be able to offer a hot sandwich in less than forty seconds? Do you ever have queues due to the fact that people are waiting for the Panini grill or toaster to become available for their sandwich to be heated? Would you like to offer a more varied hot offer but can’t due to space limitations and the lack extraction? Are you making the most of the ingredients that you have to hand? Are you concerned about the amount of energy you are using?’ It’s offering a special net price of £6,850 plus VAT for the MXP5221 High Speed Oven, with Teflon oven liners, a set of Teflon trays, chef training and an extended warranty, for example. Full details are provided on an insert inside this magazine. T: 01275 343000

Grab and Go’ Street Pie CREWE-based Wrights Food Group has rolled out a hot new product for the ‘Grab and Go’ sector – the Street Pie. Evolving from its current range of pies and pasties, Wrights’ new handheld Street Pie embraces the Street Food revolution with its “urban” styled packaging and intense distinctive flavours. Available in three flavours; Piri Piri Chicken, Cajun BBQ Pork and Beef Adobo, the Street Pie comes wrapped in light authentic golden pastry, with individual ingredients: • Cajun BBQ Pork - Pulled Pork, peppers and black beans in smoky chipotle sauce • Piri Piri Chicken - Piri Piri chicken, sundried tomatoes, cannellini beans and wild rice in chilli and lemon sauce • Beef Adobo - Latino-style spicy beef with chipotle and jalapeño chilli peppers

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Wrights’ head of new product development Sue Gwilliam said: “We are constantly seeking new and innovative ways to develop our range. Our Street Pie is designed to satisfy the public’s increasing appetite for inventive food. “Each Street Pie is filled with aromatic spices, tender meats, vibrant colours and traditional ingredients that South American and Mexican Street Food bring, all conveniently wrapped for customers to enjoy on the go. “We see the Street Pie as an extension to the Street Food revolution, bringing a whole new level of enjoyment to the customer.” The Street Pie is packaged in a specially designed casing to ensure that when re-heated in a microwave, the pastry maintains a light and crispy finish.


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MARKETING

Marketing is the key to growing your sandwich lunch business O

f course marketing matters; I don’t think many people would try to argue otherwise. Marketing not only lets your potential customers know you exist, but if done right, also allows you to shape how your product is perceived and therefore its value. So why is it that so many companies don’t dedicate enough time to it? At Butterware, we provide online ordering websites to lunch businesses. One of our key selling points is that all our clients get their own, unique and self-branded website. Rather than a portal system like those common for ordering takeaways in the evening (think JustEat), this allows our clients to remain in better control of their brand and business. With our system lunch business customers are buying direct from them, rather than through a third party. While I feel that this is one of Butterware’s strongest features, it also means our success depends on our clients and how good they are at marketing themselves. Sure, we provide plenty of tools to aid with marketing, such as vouchers, recommendafriend, etc., but we are still reliant on our client to tell their own customers that the website exists in the first place. That initial push has to come from the business. Because ordering lunch online is still in its infancy, it’s not possible to rely on search engines either as people don’t know to search for the service in the first place. When we examine our own business, we categorise our clients based on their monthly online turnover. Excluding those that have yet to launch, we put them into three groups. Almost always, their position within these three groups

Having online ordering is just half the battle for lunch businesses. What sets the best apart is that they market their business well on a regular basis, says Graeme Simpson, founder and MD of Butterware, the online ordering software system for sandwich shops and other businesses

directly correlates to the effort they put into marketing (or at least how I perceive their marketing effort to be, based on conversations we have). Of course there are anomalies, that’s only natural. One client of ours has never done any marketing save for putting his web address on the side of his van. Despite that he’s a solid ‘B’ client for us and apparently a lucky one. And we have other clients who have done some marketing but for some reason just failed to hit the right note so far. So what are our ‘A’ clients doing that’s so different from the rest? Interestingly, there isn’t a single solution for what they are doing. The thing that sets them apart is simply that they are taking action. To be more explicit, they are engaging in marketing activities regularly and doing so consistently well. It’s no coincidence that you may have read about both Francombs Sandwiches and Cook & Garcia in this magazine before. Both businesses are active in promoting themselves and both were deserved winners in this year’s Sammies in the Best Independent category. We are pleased to have both of these companies as clients of ours they take online ordering seriously and have been rewarded by having online sales which represent a significant part of their respective turnovers.

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Joe Francomb’s main marketing technique for online sales is the tried and tested use of email newsletters. Joe sends out a newsletter twice a week, on Mondays and Fridays. The newsletter contains details of weekly specials, reminders of regular menu favourites and frequently includes offers and discounts to keep interest levels up. I’m sure there are times when the last thing Joe wants to do on Monday morning is send emails out but he does just that, regular as clockwork. The results Joe has achieved speak for themselves. It has become a


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MARKETING running joke that he emails me whenever he beats his previous best total for the week. And I get that email more weeks than I don’t, as online ordering continues to be the fastest growing part of his business. Cook & Garcia have clearly spent a lot of time and effort developing their brand. Before you’ve even seen a sandwich, you know it’s going to be just a little bit special after you’ve seen their shop and the attention to detail they’ve obviously gone to. It’s hard to single out one thing that Cook & Garcia do that makes the big difference. Instead it’s almost certainly a consistent approach to marketing across the board, be it social media or the smart uniforms worn by all their staff. The main channel used by Cook & Garcia for promoting their online ordering has been word of mouth and goodwill generated via the shops. They have attractive menus printed, point of sale leaflets and information at all till points, all of which include details of the online ordering service. This allows regular visitors to the shop to take the information back to their office with a personal recommendation. Equally, for people who first try Cook & Garcia’s food at a business buffet, they will know exactly where it came from because of the branded boxes. There are also usually a couple of spare menus which can be taken away. It’s a virtuous circle into which they invest heavily. So while I try desperately not to sound like a self-help manual, the answer is simple. Just get on with it! Marketing doesn’t have to be

Placed visibly outside your shop and changed frequently. Add cheeky messages if you’re in the mood. Tell the papers People often overlook the power of local newspapers and indeed the national ones. If you’ve got something that you think might be vaguely newsworthy, try sending it to the papers. You might find an editor keen for a story and it’s great coverage. Go to local networking meetings A few are free, but even those that aren’t usually allow you to turn up to a meeting or two to test the water. People at these sort of things are usually very receptive to a bit of market research and self promotion.

expensive or difficult but in order to be successful it does have to have forethought, planning and most importantly regular commitment. TRY THESE SIMPLE THINGS, IF YOU’RE NOT ALREADY DOING SO: Leaflet drops Preferably with an offer or discount code and delivered by you rather than some uninterested casual labour. Go around local businesses and use the leaflet as an icebreaker to speak to people. Where do they go at lunchtime currently? What’s putting them off coming to you. Take their feedback and use it to adapt. The specials board

Use social media I laughed at my Mum when she joined Twitter years ago and I’ve since had to eat my hat on that one. It’s incredibly important and simple to do. Follow all the businesses local to you. Post (attractive) photos of your food online and retweet any positive reviews you’re lucky enough to receive. And if you’re not techsavvy enough to do it yourself, find someone who can or even better learn! If you’re not sure what to do to start with, follow some other lunch businesses and see what they do. Get good imagery It’s worth investing in having great photos of your key menu items. This helps with the power of your website and social media and also virtually guarantees you some decent coverage in your target publications. Editors love delicious pictures of sandwiches you can bite into, so a oneday shoot can get you thousands of pounds of free publicity. Janet Garcia says that she often uses less experienced photographers who are frequently willing to give a discount in order to boost their portfolios. I can say without any doubt that commitment to marketing, however cheap and simple, is key to growing your business. I hope this article has been useful to you. Feel free to follow us on Twitter using @butterware. Graeme Simpson is the Managing Director of Butterware Limited. He’s still learning about online marketing and that, on occasion, his Mum still knows best.

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NEW PRODUCTS

SPEEDY SOLUTIONS FOR CAFÉ OPERATORS HASTENING cafeterias into an exciting and forwardlooking savoury 21st century offer, Snowbird foods has generated a selection of specialist menu options which will add a new dimension to the sector. It combines the ambience of a fine dining environment with the pace of a fast food operation. It will mean operators can generate the speed and convenience of fast food service within a high class environment in which hot meals can quickly be generated without the cooking odours and environmental adulteration normally associated with frying. At the heart of this are two functional ingredients –

award-winning sausages and meatballs, all made from British meat. The clever bit is that they are all fully cooked and frozen at the production stage. This means the products can be microwaved from frozen in seconds. That eliminates waste and avoids the smells and environmental distastefulness normally

PANTHEON’S NEW COMBINATIONS OFFER A LITTLE EXTRA PANTHEON has launched its first range of steam combination ovens. However, instead of the more usual 6 and 10 grid sizes commonly available, the smallest ovens in Pantheon’s new range are 7 and 11 grid, followed by a more conventional 20 and 40 grid. This decision was primarily down to extensive customer and dealer research that preceded the final designs. Intended for a wide variety of applications, field trials have now taken place in establishments ranging from pub kitchens to a Michelin restaurant and results across baking, roasting, grilling, browning, steaming, stewing and low temperature cooking have proven outstanding.

Importantly, the ovens all feature their own, internal water heaters which help ensure a very reliable and consistent steam source without the potential problem of rapid scale buildup. The ovens provide 67 fully automated programmes with temperatures ranging from between 20°C and 270° C for steam convection and convection cooking and between 20°C and 100°C for steam only. A food hold facility operating at 50°C can be incorporated into any programme or used in isolation and the ovens can also be operated manually if preferred. A highly advanced, integral self-clean system with 2 levels of wash cycle and a rinse cycle simplifies daily maintenance and helps ensure optimum performance at all times. Tel: 0800 046 1570 www.pantheonce.co.uk

86 September 2015 SANDWICH & FOOD TO GO NEWS

associated with hot fat or oil. The Snowbird portfolio of microwavable products (they can also be prepared quickly in batches in an oven) includes the classic pork, Lincolnshire and Cumberland sausages, plus a variant which could spearhead any café menu. It is a healthy, high fibre recipe with reduced fat and salt levels which is both

dextrose and gluten free. With a meat content of 85%, it is immediately available in the pork, Cumberland and Lincolnshire variants. Snowbird’s meatballs deliver international variety and are low fat, low salt, low carbohydrate and always high quality. Feature varieties include Italian style pork and beef, Moroccan lamb, Chilli beef, pork or beef and tomato, Mexican, pork and chorizo, gluten free beef, Swedish and a memorable pork and beef fireball. There’s even a beef and pork Bolognese meatball and a gluten free kofte, 92% of which is British lamb. Tel: 020 8805 9222. www.snowbirdfoods.co.uk

UNBAR ROTHON NEW AUTUMN FLAVOURS UNVEILED AWARD-winning flavours house Unbar Rothon is challenging food manufacturers to spice up their Autumn offer with a new and exciting range of flavours for meatballs and stuffings. Top of the taste parade is a fragrant sweet orange and tart cranberry mix. Other tempting newcomers are leek and black pepper, red pepper and shallot and a classic sage and onion with a significant hit of black pepper. At the same time the third generation Essex family company has unveiled six innovative new sausage seasonings – two of which (Smokey Garlic & Thyme plus Parsnip Honey & Thyme) are vegetarian friendly. Also new are memoryjogging cinnamon flavoured pork & toffee apple plus a warm and spicy pork and mango chutney. A sweet and spicy pork, apple, leek

and chilli mix, plus a spicy apple and black pudding complete the new range. “We recognise that it is all too easy for an industry to become attached to the familiar and get stuck in the mud,” said Unbar Rothon director Richard Rothon. “We have worked very hard to produce new and interesting ideas which will make a food offer more interesting – and profitable,” he added. Tel: 01277 632211. www.unbarothon.co.uk


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NEW PRODUCTS

BENDERS PAPER CUPS DRIVES PLASTIC TO PAPER CONVERSION IN THE VENDING INDUSTRY BENDERS Paper Cups is currently leading the way for the vending industry’s plastic to paper cup conversion, it says. It manufactures a wide range of paper vending cups, in a selection of sizes, designed specifically to facilitate the vending industry’s provision of premium beverage dispensing. Driven by the influence of high street coffee house culture, today’s coffee consumers demand a specific level of service quality from their hot drinks wherever they get them and the vending machine is no different, and this includes having them in a paper cup. A UK poll commissioned by the Confederation of Paper Industries found that over half of people surveyed said they preferred to purchase drinks packaging in recyclable, paper-based materials, with 60% believing that their choice to shop for PEFC-labelled

products makes a positive difference to the world’s forests. Benders Paper Cups welcomed these findings, saying it is clear that these packaging choices should be a core consideration for companies, as they have a positive effect on consumers’ purchasing decisions. Benders can demonstrate the highest quality standards and environmental credentials across their product range. All cups are manufactured using paperboard from PEFC-accredited, sustainably managed forests. In fact, every cup comes with full Chain of Custody accreditation and can be traced back to the forest where it was originally harvested. Adrian Pratt, Marketing Manager at Benders Paper Cups, commented: “We are committed to helping to introduce vending companies to new HoReCa channels and maximise their branding potential.

BENDERS CELEBRATE AVS SUPPLY CONTRACT AWARD BENDERS is celebrating the retention of the supply of paper cups contract to AVS – the UK’s largest vending group. Benders will continue to supply the AVS group with their paper vending cup requirements: over 50 million cups per annum, across the UK. AVS are experiencing significant growth having expanded their membership to include three new operators – Hallmark, Freshfast and Cambridgeshire Vending. Louise Cummings, General Manager of AVS enthused: “We very much enjoy our close relationship with Benders, who are a competitive UK manufacturer of a quality product. AVS looks to support UK manufacturing as much as possible, which can be challenging in a world where imports are cheap and readily available. “We are very pleased to be continuing the partnership and, indeed, providing more sales opportunities to Benders as AVS goes

from strength to strength”. Ian Keefe, Vending Sales Manager commented: “Having personally managed the AVS account for some six years, I am delighted that we have secured the supply agreement once again. Clearly the deal we proposed to AVS was an attractive one, covering our whole range e developed to deliver progressive solutions to the vending sector”. www.benders.co.uk

“With Benders leading the way in the development of paper cup technology, we are fast becoming the ‘go-to’ cup manufacturer for many of the vending industry’s key players. “We will continue to develop our vending cup range, and promoting paper as the vending cup material of choice.” www.benders.co.uk.

FAIRER FISH FOR FOODSERVICE AND MANUFACTURING FAIRER Fish, a new brand focusing on sustainable tuna is being launched for the UK foodservice and manufacturing markets. Whilst pole & line has been widely available in these markets for some time, MSC certified tuna has been expensive and limited in availability. This month Fairer Fish launches a range of MSC certified Skipjack Tuna, which is caught and packed in the PNA region of the Western & Central Pacific Ocean. The core values of this range are to improve the sustainability of these fisheries, help protect ecosystems, provide a fairer return to the people within the region, and offer consumers an additional choice in sustainable tuna. The Fairer Fish website also allows consumers to trace when, where and how their tuna was caught. This range is available in sizes from 185g up to 1.7kg. Tel: 01484 532 666. www.fairerfish.co.uk

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NEW MEMBERS

We’re one of the UK’s foremost suppliers of quality meat products, delivering to customers nationally and exporting to Europe and beyond. We pride ourselves on delivering a flexible, efficient customer service that’s second to none. We believe our success is down to our heritage and culture. We started out as a small family-owned business back in 1950. We now have a BRC Grade A production facility, where we produce

high quality cooked meats, sausages, black pudding and our new range of pulled meats (pork, chicken, beef, ham hock). Newsholme Foods have recently invested in a new NPD kitchen, this has been instrumental in brining new products to market. Newsholme Foods are a forward thinking and innovative business, whilst still retaining our traditional values. Tel 01484 642 126 www.newsholmefoodgroup.co.uk

Your industry magazine International Sandwich & Food to Go News is published six times a year and distributed on subscription of £55 per annum to all those involved in the sandwich industry. There’s also free access to our advice lines, and free access to our information services on the internet.

Mr/Mrs/Ms. Forename.............................Surname.......................................... Position....................................Business/Company: ....................................... Address:......................................................................................................... ...................................................................................................................... ...................................................................................................................... ...................................................................................................................... Post Code:..................................Tel:.............................................................. e-mail: ............................................................................................................ PAYMENT Cheques should be made payable to Sandwich & Snack News. Alternatively, if you wish to pay by Credit Card, please enter your details below.

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Type of business (please tick as appropriate) Sandwich Bar/Cafe Bakery Outlet Sandwich Delivery Outlet Producer Supplier Buyer Vending Company Agency/PR Would you like to receive information on full membership of the British Sandwich Association? YES NO

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BSA MANAGEMENT COMMITTEE 2015 The following are elected members of the Management Committee of the British Sandwich Association:

PICTURE COURTESY OF FRIDAYS

BSA Committee

ChAIrMAN Andrew Hesketh (Greggs) VICE-ChAIrMAN Anita Kinsey (Pret) ThE COMMITTEE Georg Buhrkohl (Subway) – sandwich bar chain Kevin Mayes (The Real Sandwich Company) – independent sandwich bar Donna Morris (Café Satis) – independent sandwich bar Terry Caldicott (Sodexo) – foodservice operator Neil Wood (Woods) – foodservice operator Jo Hartop (Ginsters) – van sales Jonathan Scoffield (Greencore) – sandwich manufacturer Sohel Patel (Halal Kitchen) – sandwich manufacturer Victoria Green (Waitrose) – multiple retailer Guy Meakin (Marks & Spencer) – multiple retailer Sally Gabbitas (Tri-Star) – supplier Camilla Deane (Bradbury’s Cheese) – supplier Joseph Hall (Hall’s Bakery) – retail baker SECrETArIAT JIM WINSHIP - Director

Upholding quality standards in sandwich making and retailing Our aims As the voice of the British Sandwich industry, the primary aims of the British Sandwich Association are: ▲ To safeguard the integrity of the sandwich industry by setting minimum standards for sandwich making. ▲ To encourage excellence and innovation in sandwich making. ▲ 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. The

BRITISH www.sandwich.org.uk

SANDWICH ASSOCIATION

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BSA Product Index Advisory & ConsultAnCy serviCes Factory Grote Company FSC Millitec Food Systems Ltd. Zafron Foods Ltd. ZMI UK Food Safety ALS Food & Pharmaceutical Food Industry Technomic Inc. Market Research Technomic Inc. Nutrition and Allergens Nutritics Retail FSC The Cardinal Group Vestey Foods UK BAkery ProduCts Doughnuts Moy Park Ltd. Morning Goods New York Bakery Co. Patisserie Total Foodservice Ltd. Tortilla & Wraps Freshfayre Mission Foods Santa Maria UK Ltd. BreAd & rolls Fresh Coup de pates Jacksons Bakery Total Foodservice Ltd. Pita/Flat Bread Nina Bakery Speciality Coup de pates Jacksons Bakery Mission Foods New York Bakery Co. Santa Maria UK Ltd. Total Foodservice Ltd. Bread Making Ingredients Beacon Foods Caterers Choice Ltd. Harvey & Brockless Rank Hovis Total Foodservice Ltd. Butter & sPreAds Butter Freshfayre Southover Food Company Ltd. Spreads Freshfayre Harvey & Brockless Spreads (olive) Freshfayre Leathams Cheese & dAiry ProduCts Cheese Bel UK Ltd. Bradburys Cheese Freshfayre Harvey & Brockless Leathams Norseland Ltd. Southover Food Company Ltd. Total Foodservice Ltd. Yoghurt Freshfayre Sour Cream Freshfayre Santa Maria UK Ltd. CleAning MAteriAls Bunzl Catering Supplies Total Foodservice Ltd.

Chutneys & relishes Chutneys Beacon Foods Food Network Freshfayre Geeta’s Foods Ltd. Leathams Pettigrews Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Relishes Beacon Foods Freshfayre Freshtime UK Ltd. Harvey & Brockless Leathams Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Pickles Food Network Freshfayre Geeta’s Foods Ltd. Leathams Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Salsa Beacon Foods Freshfayre Freshtime UK Ltd. Santa Maria Foodservice Zafron Foods Ltd.

eggs & egg ProduCts Eggs (hard boiled) Freshfayre Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. Egg Products Freshfayre Fresh-Pak Chilled Foods Fridays Leathams Southover Food Company Ltd. Zafron Foods Ltd.

dressings, sAuCes And MAyonnAise Dips Beacon Foods Freshfayre Fresh-Pak Chilled Foods Freshtime UK Ltd. Orexis Fresh Foods Ltd. Santa Maria UK Ltd. The English Provender Co The Ingredients Factory Zafron Foods Ltd. Mayonnaise Caterers Choice Freshfayre Fresh-Pak Chilled Foods Harvey & Brockless Piquant The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Mustards Southover Food Company Ltd. The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Caterers Choice Freshfayre Freshtime UK Ltd. Orexis Fresh Foods Ltd. Piquant Santa Maria UK Ltd. Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd.

Fish ProduCts Anchovies John West Foods Ltd Martin Mathew & Co Ltd. Crayfish Freshfayre Mackerel Food Network John West Foods Ltd Prawns Freshfayre Southover Food Company Ltd. Vestey Foods UK Zafron Foods Ltd. Salmon Caterers Choice Food Network Freshfayre John West Foods Ltd Leathams Martin Matthew & Co Ltd. Southover Food Company Ltd. Vestey Foods UK Sardines John West Foods Ltd Martin Matthew & Co Ltd. Tuna Caterers Choice Food Network Freshfayre John West Foods Ltd. Martin Matthew & Co Ltd. Moy Park Ltd. Ocean Finest Foods Ltd. Southover Food Company Ltd. Universal Meats Vestey Foods UK Zafron Foods Ltd.

drinks Juices Caterers Choice Freshfayre Leathams Southover Food Company Ltd. Total Foodservice Ltd.

equiPMent & vehiCles Buttering Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Combi-Ovens Bradshaw Group Conveyors Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Cutting & Slicing Equipment Grote Company Millitec Food Systems Ltd. Depositing Machinery Grote Company Millitec Food Systems Ltd. Labelling Systems & Barcoding Planglow Ltd. Microwaves Bradshaw Group Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd.

Fruit Canned Fruit Caterers Choice Ltd. Total Foodservice Ltd. General Beacon Foods Food Network Southern Salads The Ingredients Factory

90 September 2015 SANDWICH & FOOD TO GO NEWS

Guacamole Leathams Santa Maria UK Ltd. Pineapple Beacon Foods Caterers Choice Food Network Freshcut Foods Ltd Martin Mathew & Co insurAnCe Premier BusinessCare Tasker Insurance Brokers MeAt ProduCts Bacon Food Network Freshfayre Freshtime UK Ltd. Gierlinger GbmH Leathams Moy Park Ltd. Smithfield Foods Ltd. TMI Foods Vestey Foods UK ZMI UK Beef Charcuterie Continental Ltd. Food Network Freshfayre Karro Food Group Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Southover Food Company Ltd. Universal Meats Vestey Foods UK ZMI UK Zwanenberg Food UK Ltd Canned Meat Freshfayre Moy Park Ltd. Smithfield Foods Ltd. Total Foodservice Ltd. ZMI UK Chicken 2 Sisters Food Group Cargill Meats Europe Charcuterie Continental Ltd. Freshfayre Freshtime UK Ltd. Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Ltd. TMI Foods Vestey Foods UK Universal Meats ZMI UK Zwanenberg Food UK Ltd Continental Charcuterie Continental Ltd. Freshfayre Leathams Southover Food Company Ltd. ZMI UK Duck 2 Sisters Food Group Freshfayre Food Network Sam Browne Foods Vestey Foods UK Universal Meats Ham Charcuterie Continental Ltd. Food Network Freshfayre Freshtime UK Ltd. Leathams Martin Mathew & Co Ltd. Newsholme Food Group Smithfield Foods Ltd. Southover Food Company Ltd. Vestey Foods UK ZMI UK Lamb Freshfayre Sam Browne Foods Vestey Foods UK

Marinated Meats Food Network Meatballs Food Network Snowbird foods Zwanenberg Food UK Ltd. Pork Charcuterie Continental Ltd. Food Network Freshfayre Freshtime UK Ltd. Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Smithfield Foods Ltd. Southover Food Company TMI Foods Vestey Foods UK ZMI UK Zwanenberg Food UK Ltd Sausages Charcuterie Continental Ltd. Food Network Freshfayre Karro Food Group Leathams Moy Park Ltd. Newsholme Food Group Snowbird foods Smithfield Foods Ltd. Southover Food Company ZMI UK Zwanenberg Food UK Ltd Turkey 2 Sisters Food Group Charcuterie Continental Ltd. Freshfayre Kookaburra Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Vestey Foods UK ZMI UK lABels Bunzl Catering Supplies Planglow Ltd. Tri-Star Packaging Supplies Ltd. oils Freshfayre 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. Coveris Flexibles (St Neots) UK Ltd. Disposable Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. Dempson Ltd. Tri-Star Packaging Supplies Ltd. Food wraps Dempson Ltd. Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. Tri-Star Packaging Supplies Ltd. PAstA Caterers Choice Ltd. Food Network Freshcut Foods Ltd Freshfayre Freshtime UK Ltd. Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd


S&FTG_159_Sept15_p90-96_Layout 1 07/09/2015 12:51 Page 91

BSA Manufacturers & Distributors sAndwiCh Fillings (reAdy PrePAred) Fresh Fillings 2 Sisters Food Group Beacon Foods Freshfayre Freshcut Foods Ltd Fresh-Pak Chilled Foods Fridays Harvey & Brockless Southover Food Company Ltd. Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods sAndwiCh snACks Green Gourmet souPs Freshfayre Leathams Southover Food Company Ltd vegetABles & herBs Canned Vegetables Caterers Choice Ltd. Food Network Freshfayre Total Foodservice Ltd. Chargrilled Vegetables Beacon Foods Food Network Freshcut Foods Ltd. Leathams Moy Park Ltd. Herbs & Spices Beacon Foods Herbs Unlimited Santa Maria UK Ltd. Total Foodservice Ltd. Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre Food Network Santa Maria UK Ltd. sAlAd Freshcut Foods Ltd. Freshfayre Herbs Unlimited MyFresh Southern Salads Ltd. Salad (prepared) Freshcut Foods Ltd MyFresh Southover Food Company Ltd Southern Salads Ltd. Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Food Network Freshfayre Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Food Network Freshfayre Martin Mathew & Co Ltd. Universal Meats Tomatoes Beacon Foods Caterers Choice Food Network Freshfayre Martin Mathew & Co Ltd. Southern Salads Ltd.

2 sisters Food grouP Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Contact: Simon Brooksbank Tel: 01909 511846 simon.brooksbank @2sfg.com www.2sistersfoodgroup.com Adelie Foods grouP ltd 2 The Square, Southall Lane, Heathrow UB2 5NH Contact: David Guy Tel: 020 85711967 david.guy@adeliefoods.co.uk www.adeliefoods.co.uk AnChor CAtering liMited Kent Office: Units 2, 21 & 22, Wotton Trading Estate Wotton Road Ashford, TN23 6LL 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

CrAnswiCk Food on the go Unit 7, Carlyon Rd Ind. Est, Atherstone, Warwickshire CV9 1LQ Contact: Steve Matthew Tel: 01827 719 100 Fax: 01827 719 101 steve.matthew@tsfl.co.uk www.thesandwichfactory.ltd.uk FreshwAys ltd. IDA Industrial Park, Poppintree, Finglas, Dublin, Ireland Contact: Thomas Kiely Tel: 00 353 1864 8000 Fax: 00 353 1864 4033 www.freshways.ie

ginsters 81 Tavistock Rd, Callington, Cornwall PL17 7XG Contact: Jo Hartop Tel: 01579 386 200 ginsters.reception@ginsters.co.uk www.ginsters.com greenCore Food to go ltd PArk royAl Willen Field Rd, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com greenCore Food to go ltd – MAnton wood Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com

iMPress sAndwiChes (The Good Food Company of Harefield Ltd.) Units 4-5a, Horton Road Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Tel: 01895 440123 Fax: 01895 441123 info@impress-sandwiches.com

www.impress-sandwiches.com love Bites ltd. Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627 richard@love-bites.co.uk www.love-bites.co.uk Melton Foods 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Michelle Sanders Tel: 01664 484400 Fax: 01664 484401 michelle.sanders@meltonfoods.co.uk

greenCore Food to go ltd – BroMley By Bow Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Richard Esau richard.esau@greencore.com www.greencore.com

on A roll sAndwiCh CoMPAny Unit 2 Easter Park, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk

hAlAl kitChen 93-95 Heywood Road Prestwich Manchester M25 1FN Contact: Sohel Patel Tel: 0161 773 7788 sohel@expresscuisine.co.uk www.expresscuisine.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

The British Sandwich Quality Promise

sAndAy’s BAkeries Bv Portsmuiden 2, 1046 AJ, Amsterdam, The Netherlands Contact: Wessel Wessels Tel: +31 20 5062000 Fax: +31 20 5062002 wessel.wessels@sandays.nl tAsties oF Chester ltd Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Paul Kingsley-Bates Tel: 01244 533 888 Fax: 01244 533 404 enquiries@tasties.co.uk www.tasties.co.uk the BrunCh Box sAndwiCh CoMPAny Unit H2, Dundonald, Enterprise Park, Carrowreagh Road, Dundonald, Belfast BT6 1QT Contact: John Weatherup Tel: 028 90 486888 Fax: 028 90 485486 john@thebrunchbox.com

the soho sAndwiCh CoMPAny Unit 417 Union Walk, Hackney, London E2 8HP Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk uAB MAntingA Food Stoties Str. 51, Marijampole, LT68261, Lithuania Contact: Vilija Petkuniene Tel: +370 343 98 122 Fax: +370 343 98 212 El.pvpetkuniene@mantinga.lt www.mantinga.lt

The

BRITISH

SANDWICH

The sandwich manufacturers and distributors listed above support The British ASSOCIATION 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 September 2015 91


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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 Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 sales.uk@alsglobal.com www.als-testing.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 2JA Contact: Toby Lewis Tel: 0333 900 2020 Fax: 01732 467596 tlewis@groupe-bel.com www.bel-foodservice.co.uk Accreditation body: ISO

BrAdBurys Cheese Staden Business Park, Staden Lane, Buxton, Derbyshire SK17 9RZ Contact: Chris Chisnall Tel: 01298 23180 Fax: 01298 27302 Chris.Chisnall@bradburyscheese.co.uk www.bradburyscheese.co.uk

BrAdshAw grouP Bradshaw Building, 173 Kenn Road, Clevedon, Bristol BS21 6LH Contact: John Marks Tel: 01275 343000 johnm@bradshaw.co.uk www.bradshaw.co.uk

Bunzl CAtering suPPlies Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Karen Williams Tel: 07767 290680 karen.williams@bunzl.co.uk CArgill MeAts euroPe Orchard Block, Grandstand Road, Hereford HR4 9PB Contact: Anna Brown Tel: 01432 362219 Fax: 01432 362482 anna_brown01@cargill.com www.cargill.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

ChArCuterie ContinentAl ltd. The Green, Twechar, Glasgow G65 9QA Contact: Ian Lonsdale Tel: 01236 824440 Fax: 01236 825044 ian.lonsdale@charcuteriecontinental.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 CouP de PAtes Delice House, 149 Brent Road, Southall, Middlesex UB2 5LJ marketing.UK@aryzta.com www.coupdepates.co.uk

Coveris FlexiBles (st neots) uk ltd. 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 stneots.sales@coveris.com www.coveris.com deighton MAnuFACturing (uk) ltd Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk

deMPson ltd. Hermitage Mills, Hermitage Lane, Maidstone, Kent ME16 9NP Contact: Jon Katzauer Tel: 01622 727027 07885 871803 jonk@dempson.co.uk www.dempson.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 e.on uk PlC Callflex Business Park, Golden Smithies Lane, Wath upon Dearne, Rotherham, South Yorkshire S63 7ER Contact: Sales Tel: BSA – 0330 400 1146 Café – 0330 400 1148 sales.partnerships@eonenergy.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 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

FreshFAyre Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 sales@freshfayre.co.uk www.freshfayre.co.uk Fresh-PAk Chilled Foods 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 mike.roberts@fresh-pak.co.uk www.fresh-pak.co.uk FreshtiMe uk ltd. Marsh Lane, Boston, Lincolnshire PE21 7RJ Contact: Bryan Nelson Tel: 01205 312010 Fax: 01205 357838 bryan.nelson@freshtime.co.uk

92 September 2015 SANDWICH & FOOD TO GO NEWS

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

FsC Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.thefscgroup.com www.cheesecellar.co.uk Accreditation body: BSA

geetA’s Foods ltd. Unit 1, 1000 North Circular Road, London NW2 7JP Contact: Nitesh Shah Tel: 020 8450 2255 Fax: 020 8450 2282 nshah@geetasfoods.com www.geetasfoods.com gierlinger holding gBMh Dosza Gyorg, UT123, Tamasi 7090, Hungary Contact: Teresa Walchshofer Tel: +43 7234 83141 tw@gierlinger-holding.com green gourMet ltd. The Moorings, Bonds Mill, Stonehouse, Gloucestershire GL10 3RF Contact: Rob Freeman Tel: 01453 797925 Fax: 01453 827216 rfreeman@greengourmet.co.uk www.greengourmet.co.uk

grote CoMPAny Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@intl.grotecompany.com www.grotecompany.com

hArvey & BroCkless 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 Tina.alemao@cheesecellar.co.uk

herBs unliMited. Hawkers Lane, Sandhutton, Thirsk, North Yorkshire YO7 4RW Contact: Melanie Whitehead Tel: 01845 587694 Fax: 01845 587695 mel.whitehead@btinternet.com www.herbsunlimited.co.uk JACksons BAkery 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Victoria Kennedy Tel: 01482 224131| Fax: 01482 588237 victoriakennedy@jacksonsbakery.co.uk www.jacksonsbakery.co.uk JiFFy truCks ltd 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: Stephen Downes stephen@jiffytrucks.co.uk www.jiffytrucks.co.uk

John west Foods ltd No. 1 Mann Island, Liverpool, Merseyside L3 1BP Contact: Paul Kent Tel: 0151 243 6200 Fax: 0151 236 7502 paul.kent@mwbrands.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 : Matthew Donnelly Tel: 01992 641641 Fax: 01992 210177/210178 matthewdonnelly@martinmathew.co.uk www.martinmathew.co.uk MilliteC Food systeMs ltd. Woodhill Industrial Park, Nottingham Lane, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032 sales@millitec.com www.millitec.com

Mission Foods euroPe ltd 5th Floor West, The Mille, 1000 Great West Road, Brentford, Middlesex TW8 9HH Contact: Sue Applegarth Tel: 0208 380 1100 Fax: 02476 676560 team@missionfoodservice.co.uk www.missionfoodservice.co.uk


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BSA Suppliers Index Moy PArk ltd. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Mark Ainsbury Tel: +44 (0) 28 3835 2233 mark.ainsbury@moypark.com www.moypark.com MyFresh PrePAred ProduCe ltd. Sandy Lane, Chicksands, Bedfordshire SG17 5QB Contact: Dominic Pleasance Tel: 01462 819740 dominic.pleasance@myfreshprepared.co.uk

www.myfreshprepared.co.uk

newsholMe Food grouP New Hay Road, Oakes, Huddersfield, West Yorkshire HD3 4BZ Contact: Steve White Tel: 01484 642126 Fax: 01484 648402 steve.white@newsholmes.co.uk www.newsholmefoods.co.uk new york BAkery Co. 4 Heathrow Boulevard, Bath Road, West Drayton, Middlesex UB7 0DQ Contact: Tracy Southwell Tel: 07507 063090 tracy.southwell@mapleleaf.com www.newyorkbakery.co.uk ninA BAkery 114 Halutssi Hatasia, Haifa, 2620113, Israel Contact: Michal Neeman Tel: +972 544 578648 michal.neeman@lumeega.com norselAnd ltd. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Nicky Gavey Tel: 01935 842800 Fax: 01935 842801 ngavey@norseland.co.uk www.norseland.co.uk nutritiCs 20-22 Wenlock Road, London N1 7GU Contact: Stephen Nolan Tel: 0208 144 1883 stephen.nolan@nutritics.com www.nutritics.com

oCeAn Finest Foods ltd. Dock Street, Fleetwood, Lancashire FY7 6NU Contact: Lisa Adams Tel: 01253 772860 Fax: 01253 776344 lisa@oceanfinest.co.uk www.oceanfinestfoods.co.uk

SUPPLIERS

orexis Fresh Foods ltd. Unit 54B Minerva Road, Park Royal, London NW10 6HJ Contact: Romi Stavrou Tel: 0208 9652223 romi@orexis.co.uk www.orexis.co.uk Pettigrews Pinnaclehill, Kelso, Roxburghshire Scotland TD5 8DW Contact: Robin Leaver 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 PreMier BusinessCAre Caton Road, Lansil Way, Lancaster LA1 3PE Contact: Gary Skipworth Tel: 0330 102 6174 gary.skipworth@premierbusinesscare.co.uk

www.PremierBusinessCare.co.uk rAnk hovis The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: Sarah Eastwood Tel: 0870 728 1111 sarah.eastwood@hovis.co.uk www.rankhovis.co.uk

sAM Browne Foods Kelleythorpe, Ind.Estate, Driffield, East Yorkshire, YO25 9DJ. Contact: Joanna Frost Tel: 01377 249000 Fax: 01377 241271 joannafrost@sambrownefoods.co.uk www.sambrownefoods.co.uk

sAntA MAriA uk ltd. Nimbus House, Maidstone Road,Milton Keynes, Buckinghamshire MK10 0BD Contact: Rob Barzda Tel: 01908 933000 Fax: 01908 933074 robert.barzda@santamariafoodservice.co.uk

www.santamariafoodservice.co.uk

sMithField Foods ltd. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Contact: Gary McFarlane Tel: 01603 252437 Fax: 01603 252401 garymcfarlane@smithfieldfoods.co.uk www.smithfieldfoods.co.uk

snowBird Foods Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 roy.anderson@snowbirdfoods.co.uk www.snowbirdfoods.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 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 tAsker insurAnCe Brokers Unit 4 Diss Business Centre, Dark Lane, Diss, Norfolk IP21 4HD Contact: Alex McAusland Tel: 0845 548 8220 Alex.Mcausland@taskerinsurance.co.uk www.taskerinsurance.co.uk 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 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

vestey Foods uk 29 Ullswater Crescent, Coulson, Surrey CR5 2HR Contact: Les Roberts Tel: 0208 668 9344 Fax: 0208 660 4640 l.roberts@vestey.com www.vesteyfoods.com zAFron Foods ltd. Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117 jack@zafronfoods.co.uk www.zafronfoods.co.uk zMi uk 1 Middle Pett Farm Cottages, Pett Bottom, Canterbury, Kent CT4 5PD Contact: Jon Gymer Tel: 01227 831155 Fax: 01227 831150 jon@zmi.uk.com www.zurmuehleninternational.com

zwAnenBerg Food uk ltd (Puredrive Fine Foods/ Taste Original) 36ACauseway Road, Earlstrees Industrial Estate, Corby, Northamptonshire, NN17 4DU Contact: Martin Burdekin Tel: 01536 463000 Fax: 01536 463085 martinb@puredrive.co.uk

linked AssoCiAtion loCAl Authority CAtering AssoCiAtions LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk

ConsultAnt 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

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.

internAtionAl MAster CheF & Author Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256 www.cookerydetective.com www.piesocietybook.co.uk

The

BRITISH

SANDWICH ASSOCIATION


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International sandwich Manufacturers AliMentos dAily Fresh s.A. Avendia El Parque 423 El Quillay 573 Pasque Industrial Valle Grande, Lampa, Santiago, Chile Tel: 0056 2 4119112 Fax: 56-2-4119101 Contact: Pablo Montenegro Email:pmontenegro@dailyfresh.cl 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 Bra

resAs CoMMuniCAtAion & design gMBh & Co kg Schwagerstrasse 12, Bielefeld, D-33739, Germany Tel: 0049 5206 4797 Fax: 0049 5206 5094 Contact: Kerstin Cramer-Saunders k.cramer-saunders@rcd.de

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

94 September 2015 SANDWICH & FOOD TO GO NEWS

suBwAy Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk tAMArind Foods Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Tel: +32 2 731 6977 Fax: +32 2 731 6978 asodro@tamarindfoods.be Contact: Anna Sodro

Product listing BAkery inserts Sigma Bakeries Ltd BreAd Sigma Bakeries Ltd

FACtory design Alimentos Daily Fresh FrAnChising Subway orgAniC ProduCts Sigma Bakeries Ltd PACkAging Resas Communicataion & Design GmbH & Co KG sAndwiChes Nordic Lunch AB Tamarind Foods sAndwiCh Fillings (prepared) Sigma Bakeries Ltd sPeCiAlity BreAds Sigma Bakeries Ltd


S&FTG_159_Sept15_p90-96_Layout 1 07/09/2015 12:52 Page 95

Classifieds RJL Delivery System Standing Orders, Delivery Notes, Invoicing Costings, Full Analysis and much more

.uk VISIT US AT www.rjlsoftware.co

RJL SOFTWARE

For further information Call 01962 761313 or 07721 592865

Tel: 01603 721804 and www.fda-packaging.com

www.sandwich.org.uk September 2015 95


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Specialist bakers of traditional quality Bread, Morning Goods and Confectionery products. We are established suppliers to the manufacturing and catering sectors. Bespoke and niche products are our speciality. Please contact the bakery on 01226 382877, email sales@fostersbakery.co.uk or visit our website at www.bake-it.com for more information.