NEWS WHSmith launches new technology for food to go WHSMITH Travel is launching a new forecasting and stock replenishment tool for its food to go range as part of the retailer’s plan to tighten up its supply chain management processes. The new technology investment has been made to help the company reduce and better manage waste, as well as improve stock availability. In addition to books and stationery, the retailer sells various short-shelf-life products, including sandwiches, salads and chilled food-to-go. Travel is WHSmith Group’s fastest growing business area and now comprises around 750 stores predominantly at UK airports and railway stations, but increasingly also in international destinations such as Copenhagen, Delhi and Sydney airports. WHSmith Chief Information Officer Ian Windsor said one of the company’s main objectives was to “get the right products available at the right time, in the right quantity”. “Our travel arm is the most rapidly expanding part of our business,” he explained. “We want our customers to be able to select the products they want and we need to make sure our food cabinets have optimised stock levels, so we do not lose out on sales.” “As such there is a great need for us to enhance our decision making around forecasting and replenishment, in order to make our supply chain operate as optimally as possible.” Windsor added: “We want our customers to be able to select the products they want and we need to make sure our food cabinets have optimised stock levels, so we do not lose out on sales.” Finnish software firm Relex Solutions will implement its new systems. Relex already works with a range of international retail businesses including UK-based Booths Supermarkets, AO.com and Wyevale Garden Centres.
Certas Energy trials new food to go concept CARRONVALE Service Station in Larbert, Falkirk, has become the first Scottish forecourt to launch a new food-to-go concept. Following a major refurbishment by site owners Certas Energy, the Stone Willy kitchen opened on 3 March, complete with high speed ovens, dedicated seating area and serving a hot food range that includes wraps, melts and pizza. The decision to trial Stone Willy Pizza, a US business that moved to the UK 10 years ago, was taken after a 12-month review of the food-to-go market and the offers of the leading franchise operators. “We were attracted by the company’s business model and its understanding of our market place,” says Colin Levy, Retail Operations Manager, Certas Energy; “add to that the quality, taste and variety of the food range, the speed of service and the family appeal of the products. If the trial is a success, and initial results suggest it will be, we will look to swiftly roll-out the concept to other sites in our company network.” Colin, who manages the Certas Energy company-owned estate comprising 25 forecourts in Scotland, formerly worked for Scottish
6 May 2017 SANDWICH & FOOD TO GO NEWS
Co-operative and before joining Certas Energy had spent 18 years with BP where he had responsibility for the roll out of its M & S Simply Food Stores. “Stone Willy has a fresh and visually impressive look and feel that complements the Gulf brand,” continues Colin, “and the products are extremely appetising, competitively priced and with very good margins. In our negotiations we also took into consideration our Gulf Dealer network. The forecourt food-togo market is currently the fastest growing sector within our industry, the revenue potential is excellent and it is important not to be left behind. The set-up costs are almost half those of some franchises and the terms more flexible. We were mindful that some Dealers will be restricted by floor area and capital outlay and that made it important for us to find a solution that could work for the majority, not the minority.” Certas Energy has made a significant investment to ensure that the Stone Willy trial has the best possible chance of success, it says. Staff underwent an intensive training course and the new offering is being heavily promoted on site, to passing traffic, through social media and in the local press.