Sandwich & Food To Go News - Issue 169

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Sandwich food to go news INTERNATIONAL

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CONTENTS EDITOR SIMON AMBROSE t: 01291 636343 e: NEWS Page 05 - Pret A Manger has opened a second vegetarian-only shop, in Shoreditch, East London. The opening follows the success of the first, which initially opened in Soho last June as a pop-up, but was later turned into a permanent fixture following customer demand. BRITISH SANDWICH WEEK Page 8 - British Sandwich Week is just around the corner and bigger and better than ever - Sunday 14 to Saturday 20 May 2017. It’s a weeklong celebration of the greatest food to go and quite possibly the most iconic British culinary invention, the sandwich. PROFILES Page 14 - Newcastle’s Dene’s Deli has to be one of the longest-running independent sandwich bars in the country at 27 years, with Gill Reeve at

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the helm for 25 of them. This is a story WEEK IN THE LIFE OF … of adaptation and survival against a Page 34 - Millie Deane, The FoodFellas’ background of growing competition channel controller for the sandwich and changing tastes. Simon Ambrose market reports © Published by J&M Group. Page 22 - Martin Johnson, Adelie Foods’ relatively new CEO, is looking Association House, 18c Moor Street, to get the company back on track after Chepstow, Monmouthshire NP16 5DB a couple of difficult years, including In association with The British the loss of the Sainsbury’s account, and Sandwich Association. a succession of owners. He’s confident PHONE +44 (0) 1291 636338 that investment from the latest owner, FAX +44 (0) 1291 630402 ICG, in manufacturing, innovation and staff is now making the difference, WEB with a major new range launch, EMAIL extended contracts in the bag and a big Paper used in the production of this new account lined up. He talks here to publication is sourced from sustainable managed forests Simon Ambrose Page 62 - The Sunflower Sandwich Bar exemplifies all that’s best about the entrepreneurial spirit, adapting to changing market conditions and emerging more strongly. David Hopes, one of three directors there, tells the 17-00229 Enjoy Impresso Advert-crops.pdf 1 06/04/2017 story









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Pret opens a second veggie-only shop Pret A Manger has opened a second vegetarian-only shop, in Shoreditch, East London. The opening follows the success of the first, which initially opened in Soho last June as a pop-up, but was later turned into a permanent fixture following customer demand. A number of Pret staff were said to want their shops to ‘go Veggie’, according to the company, but Great Eastern St got the call up based on the high levels of vegetarian sales in the area. The brand new all-vegetarian menu of 20 plus products comes after months of experimentation from its chefs. As well as featuring a selection of favourites from the first Veggie Pret, both Shoreditch and Soho shops have launched over 20 new recipes, 16 of which are exclusive to them, including: • A vegan take on Pret’s popular macaroni cheese • A vegan brownie, filled with dairyfree salted caramel • A breakfast bowl of blended green smoothie, granola, mango and pomegranate • New baguette, wrap, flat bread and brioche options • A Matcha Coconut Latte, almond

milk coffees, and Organic Kombucha on tap. Customers are encouraged to provide feedback on the recipes in the shop or online. Pret’s CEO, Clive Schlee, said on his blog: “We opened our Veggie Pret pop up as an experiment last year, never

Packaging company Pulse goes into administration Flexible packaging company Pulse, whose customers include Ginsters, M&S and Walkers, has gone into administration, with KPMG’s Jonny Marston and Howard Smith appointed administrators. Production has ceased although there have been no redundancies. Jonny Marston, partner, KPMG, said

the company had recently suffered operational challenges that led to an additional funding requirement, which prompted it to enter administration. The company was created in May 2014 when the UK board of directors and pension trustees, acquired Printpack Enterprises from Printpack in a management buyout.

Plans submitted for Barrow sandwich shop A businessman has submitted plans to convert a house into a sandwich shop in Barrow town centre. In his application, Haydar Orman, of St Luke’s Avenue in Barrow, states the property had been a hairdressers before being converted into a house. He now wants to revert to retail, allowing him to sell sandwiches, jacket potatoes, hot dogs, baguettes and drinks.

Local policy states that applications for hot food takeaways and restaurants outside of established shopping centres should be refused unless it is sited on a busy street and a special case can be made, but Mr Orman points to the adequate parking and volume of traffic and says that he does not intend to sell takeaway fast food.


imagining it would be around for more than a month. “As ever, I encourage you to let us know what you like and what we’re getting wrong. We read every tweet and review and they help us decide which recipes you’d like to see in all our shops, and where we need to try harder.” The company has also launched seven veggie and vegan options across all of its UK shops, as well as announcing that all of its monthly Chef’s Specials will be veggie or vegan until September. Meanwhile, Pret will be launching a new veggie range in its U.S shops at the end of April.

Greggs bakery destined for Chester Retail Park

WORK has started to create a Starbucks coffee shop and Greggs bakery on Chester’s Greyhound Retail Park. Planning permission was granted last year to landowners Standard Life Investments UK Retail Park Trust. The scheme will generate increased competition for Costa which has run a successful drive thru coffee shop on another part of the retail park since 2012. Subway opened a nearby sandwich shop on the other side of Greyhound Park Road only last year. A planning statement in support of the plans argued: “It is proposed that one of the units would be let to Starbucks, a coffee shop operator, and Greggs, a sandwich shop operator.” The applicants argued the operation would be subservient to the main retail park uses and serve current customers.


Adelie Foods’ turnaround has started to pay off ADELIE Foods’ turnaround has already started to pay off, CEO Martin Johnson tells Simon Ambrose in an exclusive interview in this issue. The company has ‘locked down’ all its major contracts following a period last year when all four were up for renewal and these have been extended or renewed. One of them is a six-year contract with a major customer, which is almost unprecedented, certainly at Adelie, but perhaps in the industry as a whole - testament to their willingness to work with customers and drive revenues for both parties, he says. They have also got some new business coming on stream very soon a 5,000 location opportunity for Adelie with Urban Eat. “We see that as a significant opportunity. We are going to work with them to try and stepchange their offer as well,” he says. “In general terms we want to grow, but in a controlled way that is sustainable and profitable. We will also be fairly selective about what we do and don’t do. We have spare capacity so we can take on new customers and that’s really healthy as we have room to grow without spending a

lot of money. We’ve put some new production lines in, so there’s nothing stopping us now other than the rate at which we can win customers. “The last few years have been challenging,” he admits. “In any business your reputation is hard won and easily lost. We had to deal with the loss of the Sainsbury’s contract which was significant, and we’ve had to reinvent ourselves. In a way, it was

actually easier coming in as a new CEO without any attachment to the past to see things cleanly, and assess what we needed to be and how we can be successful in the future. “I’ve been leading a turnaround of this business since last February and really focusing on four key things: innovation, quality, value and service. I know there are four things that any business should be focused on, but, with food to go particularly, it’s really critical that we’re always ahead of the innovation curve, and that we’re driving and creating innovation in our products.” The most outwardly visible sign of company change has been the recent launch of the new Daily Bread range – Daily Bread being a brand that was bought from Hain Celestial some years back, but mothballed since then. It’s the clearest manifestation of the sea-change in product development, targeted at opportunities derived from their increasingly sophisticated proprietary research, and new investment in the machinery that can handle their needs for short-run, handmade product. May 2017 5

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, 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


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.


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BRITISH Sandwich Week is just around the corner and bigger and better than ever - Sunday 14 to Saturday 20 May 2017. It’s a week-long celebration of the greatest food to go and quite possibly the most iconic British culinary invention, the sandwich. Sandwich manufacturers and retailers across the UK all have their own way of celebrating this fantastic food, many offering special promotions and new ranges during the Week. The BSA will be focussing its messaging on Waste Reduction and the successes of re-distributing end of day surplus stock. There is a change this year: the Week starts after the Sammies awards for one very good reason. Announcing the Sammies winners on Thursday 11th May means that our coverage on Sunday 14th and Monday 15th May (the first two days of British Sandwich Week) will be boosted by the news of award-winning sandwiches. Having a stronger media presence for the awards and winners will benefit not only those organisations but also the industry, as we increase the opportunity for local media outlets to write features about the best retailers in their towns and so on. On a national level we’ll be putting together hampers of the shortlisted sandwiches in the New Sandwich of the Year award and sending them to the likes of Chris Evans on Radio 2 and others. We’re also in touch with schools who’ve asked for our support in providing learning materials for them as they celebrate British Sandwich Week by looking at fresh ingredients, using the nation’s favourite food for the literacy






and numeracy skills associated 14 MA th - 2 Y 2 0th in making 017 sandwiches. If you’re inspired to celebrate British Sandwich Week and would like some new and innovative recipe ideas, head over to and check out the finalists in the British Sandwich Designer of the Year competition beautiful and tasty ideas there to create a massive impact during the big week. One interesting event we’ve already heard about is the London Sandwich Fest, which will take place on May 20, after raising £2000 through crowdfunding. It will see top London restaurants and street food stalls come together in Hackney’s SPACE Gallery Courtyard to celebrate the British classic. There will be stalls selling one-off sandwich creations and a vote to find the best sandwich at the event. Those taking part include Grill My Cheese, which will make a new toastie for the occasion; Deeney’s, whipping up a haggis-related sandwich; and Spanish food group Brindisa, which will be creating an updated version of its famous Borough Market chorizo roll. Le Bao, Project Sandwich and The Piadina Project are also there. Founder Dan Bell, who previously worked on food festivals including Taste of London, said: “There’s a surge of top street food traders and restaurants offering incredible sandwiches in London. I want to bring them together to show how great a sandwich can be.”



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NEWS FOCUS MOST POPULAR SANDWICH FILLINGS 1. BLT 2. Chicken mayo 3. Bacon with ketchup or brown sauce 4. Ham and cheese 5. Cheese and pickle 6. Smoked salmon and cream cheese 7. Tuna mayonnaise 8. Egg mayonnaise 9. Prawn mayonnaise 10. Cheese 11. Beef and horseradish 12. Chip butty 13. Bacon and Brie 14. Coronation chicken 15. Sausage and egg 16. Egg and cress 17. Pulled pork 18. Ham salad and mayonnaise 19. Turkey and cranberry sauce 20. Corned beef 21. Crisps 22. Fish finger and tartare sauce 23. Ham and mayonnaise 24. Peanut butter and jam 25. Just mayonnaise MOST UNUSUAL SANDWICH COMBINATIONS LOVED BY BRITS 1. Roast dinner leftovers 2. Baked beans and cheese 3. Mayonnaise and crisps 4. Salad cream and salt and vinegar crisps 5. Leftover curry take-away 6. Instant noodle sandwich 7. Cream cheese and jam 8. Cheese and marmalade 9. Lasagne 10. Onion ring and ketchup 11. Leftover Chinese take-away 12. Cheese and chocolate spread 13. Marmite and banana 14. Peanut butter and marmite 15. Mashed potato and sweetcorn

New survey finds sandwiches are still the UK’s favourite lunch The average Brit will consume a mouthwatering 18,304 sandwiches in their lifetime, according to new research. A study into the nation’s lunchtime habits has confirmed the sandwich is still the UK’s favourite lunch, with the average Brit shelling out £48,339 on sandwiches over the course of their entire lives. In fact, a staggering 56 percent of Brits eat at least one sandwich per day – with over a third having exactly the same filling every day. The poll by Heinz, Seriously Good Mayo, found a BLT was the nation’s most loved sandwich, with chicken mayo coming in as runner-up. Third in the list was bacon, accompanied with ketchup or brown sauce - followed by ham and cheese and then cheese and pickle. The sandwich is said to have been invented back in the 18th century by John Montagu, 4th Earl of Sandwich, who famously ordered his valet to bring him “meat tucked between two pieces of bread”. A spokesperson for Heinz Seriously Good Mayo said: “These findings show Brits are very particular when it comes to their sandwiches – without a doubt it’s still our go-to option for lunch. “The fact that it’s so quick to make, cheap and you can pretty much have any filling you fancy makes it an obvious choice for school children, workers, busy mums and anyone on the go.


The study found the perfect sandwich will consist of white bread with the crusts left on – only a high maintenance 14 percent of Brits insisted on their crusts being cut off. It will also be cut diagonally in half, with as much salad as possible stuffed in. The typical, hungry Brit will devour their sandwich in just eight mouthfuls, taking just over six minutes to polish one off. But according to the data, many Brits have a penchant for more unusual combinations – leftover roast dinner, marmite and banana and onion ring and ketchup among some of the more bizarre sandwich concoctions to be enjoyed by Brits. Not for the faint hearted – mashed potato and sweetcorn and salad cream topped with salt and vinegar crisps were also sandwich fillings creative Brits have tried. Leeds emerged as the sandwich capital of the UK, with those from the Northern city consuming the most sandwiches every month – 20 to be exact. The spokesperson added: “We spent two years creating the perfect recipe for Heinz [Seriously] Good Mayonnaise that makes sandwiches taste great; even the curve of the jar is loved as it works with the curve of your spoon. More than 2.6 million shoppers have already acted on our challenge to upgrade their Mayonnaise.

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Why and how retailers are winning in food to go in Ireland Following time spent recently in Dublin, IGD’s food-to-go guru Gavin Rothwell updates on some of the ways in which food-to-go and retail fusion is taking hold in the market




e’ve long looked to Ireland as a source of food-to-go inspiration, and on each of my visits there over the past decade I’ve always learned something new about the potential for food-to-go and retail fusion. But my most recent trip was the best yet in terms of learnings, with an abundance of retail formats seeking to drive a strong food-to-go agenda, as they look to better differentiate themselves. Here we highlight the three key aspects of the best retail / food-togo fusion formats: 1. PUTTING FOOD-TO-GO FRONT AND CENTRE We believe a key focus lies in positioning in-store. Shoppers won’t use a retail store for food-to-go missions if ranges are hidden away, out of view and flow. Overall, we were struck by how some of Dublin’s leading convenience stores, such as Spar Merrion Row and Centra Parnell St, are using food-to-go missions to lead the format. And in larger format stores, local chains like Fresh The Good Food Market are using food-togo, whether it’s to eat in or take away, to underpin their core ethos, with high quality, regularly rotating ranges for both food-for-now and food-for-later missions. These are the key reasons many shoppers visit, with the wider grocery offer supporting this freshly prepared food focus. Of course, from a retail perspective, this requires management – and potentially a different mindset, with some flex possibly required in attitudes to waste. But the rewards can be significant, in footfall, average transaction size and wider food credibility for those that are prepared to make this step. And done well, this can also help demonstrate health and wellness credentials, with co-ordinated ranges supporting the quality fresh offer. 2. CREATING UNIQUE, ON-TREND CONCEPTS We were struck on this visit by the rapid evolution in the in-store concepts on offer in convenience stores, which are leagues ahead of what you see in convenience in most other markets. But why shouldn’t you have a burrito concept in a convenience store or on a forecourt? Why can’t you sell premium burgers and pizzas inside a city centre

convenience store? What’s stopping retailers from installing premium salad concepts in business/ city centre locations? We saw each of these concepts in place, and see potential for each to translate to UK stores. 3. USING COFFEE TO DIFFERENTIATE RATHER THAN EMULATE A high-quality coffee offer is not always easy for a convenience store to do well. But in Ireland, it’s fascinating how convenience stores are seeking to excel in this space, whether it be through high quality bean to cup offers or, in some cases, in-store baristas. Two initiatives stand out: Spar has long partnered with local chain Insomnia, with some stores providing a barista service and others a machine-led offer. Musgrave has gone one step further, and actually created its own coffee concept. Its Frank & Honest brand was developed in house, and has been rolled out in a bean-to-cup machine format across many Centra stores already, as well as several Supervalu supermarkets. In selected city centre stores, it’s also added a barista service – in stores such as Centra Dame Street (in Dublin) the store delivers a genuine coffee shop feel.

SO WHAT’S NEXT FOR FOOD-TOGO IN IRELAND? We were hugely impressed by the concepts we saw, in neighbourhood outlets as well as in high footfall city centre sites. What also struck us was how the store owners we met were truly on top of their game, regularly looking globally for the inspiration to drive their businesses forward. There are definite learnings for UK convenience and food-to-go operators from this approach. Biography Gavin Rothwell, IGD’s Senior Retail Insight Manager, leads IGD’s global food-to-go insights programme. May 2017 13


Newcastle’s Dene’s Deli: where the sandwich is still king Newcastle’s Dene’s Deli has to be one of the longest-running independent sandwich bars in the country at 27 years, with Gill Reeve at the helm for 25 of them. This is a story of adaptation and survival against a background of growing competition and changing tastes. Simon Ambrose reports


here’s undoubtedly a fairly quick turnover in the independent sandwich bar sector. For a variety of reasons, even successful businesses come and go within the space of around five to ten years: some founders just run out of energy perhaps and sell up, some find the competition too much, some want to try different things. So it’s all the more unusual to find a sandwich bar that’s been in business for an astonishing 27 years – 25 of those with the current owner Gill Reeve. (It would be interesting to find out if there are any other independents with that degree of longevity! Let us know if you can match it.) Longstanding chains such as Philpotts, Birleys and Pret, are in a different category, of course. It’s all the more fascinating for me to talk to Gill, because I first interviewed her in 2001 and this is an opportunity to mull over the many changes the industry has gone through, but also her strategies for survival over the years when so many come and go.

Dene’s Deli in Jesmond, Newcastle is still a sought-after lunch location, and while it’s certainly not as busy as the heady days of 20 years ago, customers still value their amazing menu choices and the consistency of a business where standards have remained the same – some even drive for miles to buy their sandwiches there. In many ways this is an unashamedly old-fashioned sandwich business. Yes, they sell panini and wraps, for instance, but here they all play second fiddle to the sandwich, which remains ‘king’. All the sandwiches are bespoke, which means expert queue management is called for, but gives the advantage of little waste. The astonishing thing about Dene’s Deli is the huge variety of choice – Gordon Ramsey et al would probably have a field day here, rationalising the range to a fraction of what it is currently, but he’d be wasting his time: the plain fact is that customers expect it, love it and it works. Let’s have a quick run through the



menu to give you a flavour, as it were. There’s a Top 20 for sandwiches and salads on the blackboard, headed up by Kamikazi Chicken, probably the shop’s second favourite – chicken with chilli, spicy sausage and an option of added jalapenos. A few others at random include: Crayfish tails & Thai chilli; Chicken with Sri Lankan lime pIckle and jalapenos, and Clean Living Salad – Quinoa, roast butternut squash, coriander, falafel, mango chutney and a mint dressing with either yoghurt or non-dairy. Then there’s The Big Specials menu, with extra fillings, catering for the outlet’s male customers (with large appetites), who actually make up a large slice of the shop’s customers. Again, just a few at random include: Italian Stallion – Parma ham, Italian Salami, coleslaw and barbeque sauce; The Beef Encounter of the Hungry Kind – beef, pastrami, egg mayonnaise, horseradish and coleslaw; the Biffa – ham, turkey, coleslaw and cheese; and The Buzzard’s Breath (where did that name come from!) – Polish Sausage, egg mayonnaise, garlic mayonnaise and chilli. The menu is also subdivided into Poultry Things, Meaty Things, Fishy Things and Veggie Things, so there’s plenty of choices for customers to conjure with, and not

surprisingly new customers often ask for a recommendation. Interestingly, customers themselves have played a hand in some of the selections. Dene’s have run frequent competitions in the past for customers to come up with their own top sandwich creations and send them in. The best customer recipes in the competitions are made up by the staff, generally tweaked a bit, and put on the specials board. The winner then gets a free sandwich every day for a few months so there’s certainly an incentive. The top seller is just such a one - the Iggy Smoky Cokey: Chicken with lime mayo, bacon & melted Applewood cheese, pineapple, rocket and tomato. (Yes, that was pineapple you read!) It sounds like an odd sandwich ingredient, but it works really well as a complementary flavour. It was created by a customer called Iggy, and it’s the favourite of all the staff as well – it’s their frequent recommendation. The competition frequency is probably down to around one a year now – mainly because you need time for the ideas to be replenished – but it’s still a popular item in the calendar. THE ORIGINS OF DENE’S DELI So, how did it all start? Gill had been a Fine Arts graduate, but always subsidised her studies in catering. She worked in France for most of her 20’s but came back to the UK with her husband and ran a couple of small country hotels in the south. Moving up north to Newcastle she decided to get a part-time job to pay the bills and start painting again and saw an advert for a job with Deane’s Deli, (a young couple had started the business a few years before), starting part-time and ending up full time. After a few months the owner told her the business was actually on the market and asked her if she would be interested in buying it. Success was almost immediate with queues frequently going right out of the shop and round the corner. “Within two to three years we went from being just the three of us to half a dozen staff, working round the clock and we expanded the menu hugely – it just flew,” says Gill. “It was almost too busy to cope with. That went on for a long time, probably peaking after about 10 years by about 2005, when it became a little more sedate. May 2017 15


Business is still brisk, particularly on a Friday, “but It partly feels slower now because I’ve learned how to manage it over the years. When you first start you don’t like to turn anything away, but you learn to say no to things that aren’t sensible – you learn your limits. I don’t do much private catering any more, for instance. You also learn which customers pay well and you tend to favour them rather than doing one-offs. Having said that, if the sun shines we can be heaving.” What slowed the frantic nature of the business was the gradual growth of competitor shops. “We went from being the only one in the area to being one of about 12! Obviously people had more choice so while people would initially come every day, they might spread themselves around and come twice a week. It’s all changing again now – the emphasis is so much on coffee shops these days.” Did she ever have ambitions to

expand the business and take on more units? “Actually, I’ve only ever really wanted to have one and I’ve stuck to that – and I’m glad I did looking back. Although we did look at several premises over the years, deep down I knew that I really believed in focusing wholeheartedly on the one shop. Remaining hands on and constantly re-evaluating, I have never regretting this decision.” LONGEVITY With so many competitor businesses coming and going through the years (often through “cutting corners,” in her view) what accounts for Dene’s longevity? “It’s the personal touch I think. We’ve made a point of sticking to what we do well. We are bespoke and I believe in making sure that people get exactly what they want – that gives you the advantage of avoiding waste. Customers like the fact that we offer a huge range


and I can only do that because I know what works here and the local market. “Other than outside catering we don’t have anything prepped in the fridge for grab and go and we don’t have vans that go to business parks with pre-made. And because we’ve been there so long, we know so many of our customers by name, and we know exactly what they have, and we have a lot of loyal customers as a result. SURVIVAL OF THE FITTEST “You have to keep adapting. The area we’re in has changed, and it hasn’t got any easier in that sense. There used to be a lot more business on the doorstep, but Jesmond has become much more residential with lots of the firms that used to be here moving to business parks out of town.” The menu has also changed a lot over the years as they’ve adapted to changing tastes. “We’ve made a big

PROFILE effort to concentrate on the more elaborate, fancy sandwiches because so many of our competitors just offer the bog standard. We used to offer straightforward chicken, beef or turkey and so on; now you come in and see the Top 20, and then some of our popular salads and our popular specials.” Interestingly, in many ways they’ve been ahead of the game when it comes to special dietary needs. “Tastes have become more sophisticated – and people are becoming much healthier. But we’ve actually been offering things like low calorie ranges and gluten free products for years and we’ve catered for all diets. “But in spite of all the changes over the years we’re still concentrating on sandwiches and proud of it. The sandwich is still at the core of what we do, and while we offer jacket potatoes, paninis and burritos and things like that, we don’t promote them at the expense of the humble sandwich. We also don’t buy anything in – we make our own coronation chicken mayonnaise and cook our own chicken, for example.” Specialising in made to order means effective queue management, and that’s something she’s grown expert in over the years. “I know exactly when our busy patches are and we have more staff on. We have between four and six usually, but seven on a Friday morning - our busiest time. Everyone can multitask and there are always things for them to be getting on with, even when it’s not busy.” “We also do portion control and we spend a lot of time weighing out fillings in advance into individual portions so we’re ready for the orders. We probably have 3-4 kilos of gammon weighed out into individual portions and separated ready, for instance. I’m a bit of a hawkeye and if I see someone weighing out the wrong amount, I’ll tell them!” Customers can phone through with their orders, although more tend to email. “We looked at an online ordering system at one point but it just didn’t work for us – we just have too many options. We have introduced a click and collect system on our web site, which is just confined to the “Top Ten’, but it’s not used very much because it only gives you the option of choosing your sandwich and saying if you want salad or not.

“It’s not really how we work because in the shop you can choose all these different items: whether your bread is buttered or not, which chilli sauce you want; how much salad you want, onion or not and so on.” THE FUTURE I almost feel guilty about asking how long she’s going to go on for? “I still love it,” she says in quick reply. “I couldn’t have done it without the staff and I would hate to site at a desk all day. I love to work with the young people I employ; I’m really proud of the shop and I really like


my customers. My current manager is actually the best I’ve had at customer service and looking after people when they come in the shop. He’s been exemplary at training staff in the shop as well. “But I would like to find someone over the next 10 years who I felt would like to take the business on and gradually buy the business over several years, so I could help them. I think that’s what would work best. I’ve got a few people in mind already.” And if that doesn’t encourage the staff to work harder, I don’t know what will!

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Bacon: work continues on reducing salt levels Reducing salt in bacon presents some real challenges, with a difficult balance to tread between complying with government guidelines while supplying a product that delivers on taste. Dawn Farms have approached salt reduction in stages, carefully reformulating their range of cures without compromising taste


hile today’s consumers are increasingly conscious of their salt intake, bacon is for most people a savoury treat eaten in moderation. The balance between striving to reduce salt levels while supplying bacon that still delivers on taste remains a fine one for manufacturers. Salt reduction is an integral part of Dawn Farm’s health and wellbeing roadmap. The cooked bacon supplier continues to explore ways to reduce salt levels at its subsidiary TMI Foods’ state-of-the-art cooked bacon factory in Northampton. Dawn Farms is Europe’s leading manufacturer of cooked and fermented meat ingredients, including bacon, to the food manufacturing and foodservice sectors. Its UK Sales Director, Ian Ritchie, said: “We all recognise that salt is a functional ingredient of bacon. You have to keep a certain level of salt, fat and preservatives in order to maintain that bacon taste. So we have been approaching salt reduction in stages, carefully reformulating our range of cures. “In reducing the number of preservatives and levels of salt in bacon, we have to be vigilant not to compromise taste. This presents challenges as it is a difficult balance to strike, but we are continuing to produce healthier options which still deliver distinctive taste by sourcing leaner cuts of meat from the best suppliers and an ongoing investment in precision curing.” Dawn Farms says that market demand for ready-to-eat bacon remains sizzling hot, reporting a notable rise in demand for cooked bacon from

its food-to-go customers, many of whom represent the leading retail and foodservice brands on the high street. Ian said the growing popularity of the breakfast sandwich as an affordable meal out of home has undoubtedly been a key driver (50% of UK adults now eat out for breakfast according to MCA, on average 2.5 times a month). Bacon is already the second-most popular protein filling after chicken, and back bacon was in particular demand in 2016 (the fastest-growing sandwich protein in 2016, according to Technomic MenuMonitor). “Furthermore, we’ve seen bacon become a more popular choice as a pizza topping, and we can’t forget one of our core seasonal lines which is pigs in blankets - cocktail sausages wrapped in bacon - an enduring family favourite which really caught the imagination of food-to-go brands for festive limited-

edition sandwiches and snacks in 2016,” he said. In response to customer demand, the company offers a comprehensive range of different types of woodsmoked bacon (such as Hickory, Applewood, Alderwood as well as the more widely known Beechwood), reflecting an established trend for more distinctive smoked flavours in retail raw bacon, which is now filtering through to the cooked, ready-to-eat market. The gourmet sandwich trend is fuelling demand for premium ingredients and more adventurous flavours. “Another avenue we’re exploring further in cooked bacon is the Millennial consumer’s quest for flavour adventure and bolder flavours,” said Ian. “As a result, we’ve been adding to our range of flavoured bacon products such as Jalapeno bacon and Espresso bacon. And we’ve recently launched a new range including Stout and Treacle bacon and Ginberry bacon to inspire menu excitement and keep bacon relevant to changing consumer tastes.”




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Adelie Foods’ CEO

Martin Johnson:

‘We’re on a journey to be the best’ Martin Johnson, Adelie Foods’ relatively new CEO, is looking to get the company back on track after a couple of difficult years, including the loss of the Sainsbury’s account, and a succession of owners. He’s confident that investment from the latest owner, ICG, in manufacturing, innovation and staff is now making the difference, with a major new range launch, extended contracts in the bag and a big new account lined up. He talks here to Simon Ambrose


t’s been a pretty torrid time for Adelie over the last three years or so. They’ve had four different owners in five years, the loss of the Sainsbury’s account and the closure of the Tamworth factory. Then there was the acquisition of the N. Ireland sandwich manufacturer The Bite Group from administration in October 2015, which was placed back into administration, just under a year later. So how do you deal with that: turn the proverbial tanker around, change the company culture and set a new course? This has to be one of the hardest things to achieve in business and it has undoubtedly been a testing time for Martin Johnson, who has been CEO for just over a year but already achieved a prodigious amount, it seems. (He was previously COO for six months, joining from BMI Healthcare, where he was chief commercial officer). But it seems the turnaround has already started to pay off. Adelie has now locked down all its major contracts. In fact, there was a period last year when all four of its major contracts were up for renewal and these have been extended or renewed. One of them is a six-year contract with a major customer, which is almost unprecedented, certainly in Adelie, but perhaps in the industry as a whole, testament to their willingness to work with customers and drive revenues for both parties.

They have also got some new business coming on stream very soon - a 5,000 location opportunity for Adelie with Urban Eat. “We see that as a significant opportunity. We are going to work with them to try and step-change their offer as well,” he says. “In general terms we want to grow, but in a controlled way that is sustainable and profitable. We will also be fairly selective about what we do and don’t do. We have spare capacity so we can take on new customers and that’s really healthy as we have room to grow without spending a lot of money. We’ve put some new production lines in, so there’s nothing stopping us now other than the rate at which we can win customers. “The last few years have been challenging,” he admits. “In any business your reputation is hard won and easily lost. We had to deal with the loss of the Sainsbury’s contract which was significant, and we’ve had to reinvent ourselves. In a way, it was actually easier coming in as a new CEO without any attachment to the past to see things cleanly, and assess what we needed to be and how we can be successful in the future. “I’ve been leading a turnaround of this business since last February and really focusing on four key things: innovation, quality, value and service. I know there are four things that any business should be focused on, but,


PROFILE with food to go particularly, it’s really critical that we’re always ahead of the innovation curve, and that we’re driving and creating innovation in our products. “`The approach has already resonated massively with our customers and consumers and been a big part of the turnaround,” he says. “That’s also supported by great quality and consistency, great service because we do direct deliveries as well, and having things priced at the right point. We have also been offering value to business customers who can sell on our products, and that works for all parties.” The culmination of that so far has been the recent premium Daily Bread range launch, of which more shortly (also see the inset panel for detail). INVESTMENT A major factor behind the success of the turnaround so far has been significant investment across the board, at a time when a lot of businesses

would have pulled back. “We’ve done the opposite because we know that getting the products right and meeting the consumer need is going to grow us in the future. “Under the ICG transaction we did last summer we now have the investment we need. They are extremely supportive as an owner investor: decisions are simple, we are very joined up, and they understand the importance of quality, image and reputation – it’s important in any business, but in short life, chilled food you’ve got to be great every day. “When I arrived I could see some opportunities in terms of upping our game and delivering the finished product, both across manufacturing and distribution. In the last 12 months we have really targeted that with some game-changing elements of capability in terms of manufacturing, taking opportunities to be more efficient or offer better quality. We have invested in manufacturing equipment in quality and consistency for instance, and that has paid dividends. “We did some recent blind taste tests with our Urban Eat range, which is fairly substantial, and they benchmarked higher than Marks & Spencer’s products. That’s partly down to the investment in equipment for consistency, but also because we’ve uprated the ingredients in most of the range. We’ve added better flavours and deeper fillings and that’s the kind of product we want to be proud of in our business. “In terms of physical infrastructure we have just invested a significant amount in a new production line at our tops and toasted facility in west London, so we now have the facility to make some really great tops and toasted products where we saw an opportunity in the market that wasn’t really being met. “We’re also investing in technology and IT in distribution. We have over 260 vehicles on the road that are delivering to most high streets every day and we are investing in an Amazon or Ocado-style messaging system for our customers so they know what’s happening with their delivery – when it’s arriving and so on. Also, if anything does change, they can then be involved in that decision-making process. Most of our vehicles are under 18 months old, so in terms of the food delivery network we’re right at the top May 2017 23


at that end of the scale because we want our fleet to be ultra-reliable, and also looking great for our customers.” The company culture has also been tackled. “There has been a resetting of expectations of our people and employees about standards. I’m a real stickler for high standards – that has been a big focus and a few people have left and that was right for them and for us. However, the majority of our people have been really excited by the journey we’re going on. “A part of what we have invested in over the last 12 months has been in first line managers’ capability and training, to engage people at their own personal level. That has really helped us. “We’ve invested heavily in people, so I have an almost completely new executive team who are all aligned to a way of thinking around satisfying consumers with the best possible value and quality of service, and also leading people in a way that inspires them. “Bottom up, we are working on some really neat ways of delivering training and investing in people to develop their skills. We’ve been introducing a new skills ladder so staff can progress and have a career in our business as well. We’ve seen a high degree of conversion of our employees from being agency workers for quite a while to working for us permanently. Yes, it’s less expensive but you also have a core of people that know how

things are done and work to our standards and are part of the overall success of the business.” DAILY BREAD RANGE The most outwardly visible sign of company change has been the recent launch of the new Daily Bread range – Daily Bread being a brand that was bought from Hain Celestial some years back, but mothballed since then. It’s the clearest manifestation of the sea-change in product development, targeted at opportunities derived from their increasingly sophisticated proprietary research, and new investment in the machinery that can handle their needs for short-run, handmade product. “We spend about £1.4m a year on proprietary research, market insight and category development and the notion that there was an unmet consumer need for upper tier food to go products came through very, very clearly. Daily Bread was a premium offer in the past and we felt it was appropriate now, with the


resurgence of a consumer need for a more premium offer, to bring that back to market with a new range. The economic climate is also right to bring that back, both in terms of spending power, menu fatigue with what they’re seeing elsewhere and proliferation of choice. They are all new products, redeveloped for today’s lifestyle, tastes and needs. “The current market just demanded a change: choice for the average consumer has been ever increasing, interest in food is widening and people are more conscious about what they’re eating. The attitude towards food to go has also changed from being about convenience to being about taste and flavour, sometimes indulgence, health and appearance. For us, innovation needs to go across all of those areas, and packaging as well. “Being a leader in food to go is about having products we design, develop and manufacture that consumers will cross the road to buy, and our goal is to be the choice of customers and consumers. “We believe we are now the go-to place for innovation and product. We are not on a journey to try and be the biggest, we are on a journey to be the best. In other words, we’re not looking at turnover, we’re looking at preferred choice. “There is already clear water between the two organisations [Greencore and Adelie] if you look at the products we offer and the products that are in the market. Our products tend to look more hand-crafted with high quality ingredients; they are more interesting from a visual appeal on shelf point of view; and they are more innovative from an ingredient point of view. “The strength of our business is where we develop and provide food for coffee shops, in particular. Those consumers are certainly enjoying what we are offering … and that isn’t triangular sandwiches or rolls in a box, made in mass volumes. A lot of the food that we make is hand-made – it doesn’t run down highly automated lines. They are hand-assembled products which definitely adds a more crafted look and are right up there in terms of quality and consistency. You can also have a lot more complicated and interesting fills with it.

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PROFILE INFLATIONARY PRESSURES “It’s a challenging market to work in and produce hand-crafted product because of the ever-present inflationary pressures, but we have put an affordable product to market which still makes sense commercially. It’s like anything, if it’s designed well, then there is a market for things that are more upper end and a little bit more expensive, but not massively so. “My view is that the business needs to play to its strengths, and our strengths are definitely in the market we operate in. We feel there’s a opportunity to put something in the market to answer the needs of consumers that aren’t met when they’re looking at a standard fascia. “The other area of opportunity is where currently retailers or customers have a high degree of in-house manufacturing of products which are served and eaten today or made to order. That quite often actually drives a relative rate of inefficiency in the business from the point of view of waste and labour. “We can offer something slightly better in many cases than that offer, but is ultra-fresh and ultra-premium and really appealing, so they can just buy in and order from a catalogue and fill that gap in the market. “We also see this working really well for some of our large contract catering customers and independent coffee operators who have the same kind of challenges. In other words, we’re trying to have an offer which is not going head to head with what you buy in some of the larger scale operations but to serve the customer who is perhaps going to a smaller venue or a more specialist outlet.” Interestingly, and tantalisingly, Adelie is also looking at opportunities in Europe, but Martin won’t be drawn on the details currently. “Yes, we see possibilities for expansion in Europe but the way we will do it will be a bit nontraditional and not the way other companies would do it … but I can’t say anything else about that at the moment.” RATIONALISATION So, looking back a number of years to when former CEO Chris Thomas rationalised the business by closing a number of different

factories and drawing together a number of different strands, does he feel perhaps that this was achieved at the expense of innovation and investment in retrospect? “Businesses go through phases and what was achieved in that era has actually bought us together as one company. Interestingly, what it achieved was a national UK offer where we can manufacture and distribute products daily, which is not something everyone can do – particularly in the far north of Scotland. That’s quite powerful in terms of our capability. We became one company – now we’re trying to become a great company.” FUTURE TRENDS? What about the future in general and also what about the effects of Brexit? “Recruitment for our business has not been an issue currently – it’s much more affected by local factors than government policy. I know there have been rumours about people going back to their native countries but we haven’t seen any changes.

THE DAILY BREAD RANGE Adelie recently launched a major new range, Daily Bread, including flatbreads, bagels and an industryfirst Simit, part of a 17-strong product line-up, based on consumer research and best-selling delicatessen products. It has been developed to offer retailers and hospitality operators hand-crafted, artisan-style products that will enable them to further tap in to the booming £7.2billion chilled food to go market, says the company. Leading the range is four on-trend products: Chicken & Avocado Flatbread, Mozzarella & Tomato Focaccia, Pastrami & Emmental Ciabatta and the industry-first Ham & Mozzarella Simit. In addition, there’s a selection of bagels, bloomers, rolls and flatbreads, including an Egg Mayo & Roasted Tomato Gluten Free Roll for the 13% of the UK population that follow a gluten free diet. Product details are communicated via a deli-style tag, with natural colours reminiscent of the handmade


values of the brand. The Daily Bread brand name is not displayed on the product. John Want, Marketing Director at Adelie Foods, comments: “As the Food to Go market continues to evolve at pace, consumers rightly expect and demand the highest quality, taste and flavour selection from products that they buy to enjoy on-the-go or at their desks. We’re launching Daily Bread to satisfy those exact needs with our fresh, delicatessen-style products. Our chefs have developed the recipes using only the finest breads and authentic carriers, the best British proteins and the freshest produce. Every product is filled to the brim, ensuring a satisfying eat and, importantly, returning profit for our customers. “In addition to the fantastic tasting products, the simple delistyle packaging is sure to be a hit in-store. In fact, we tested the design on over 2,000 consumers and two thirds rated it as the preferred choice, calling out its ‘Premium’ and ‘Handmade’ look and feel.”

PROFILE “We continue to see the same factors: you have to be competitive in that local market. We tend to find that our retention of great employees is about the quality of the local management in the location – how they are cared for, how involved they are in decision making, and how rewarded they are. “We’re no different to any food producer in that we trade globally for our ingredients and a number of us have been affected by that – there are obviously inflationary pressures in the marketplace that we’re working really hard to mitigate. That’s already had an impact and will continue to do so. “In terms of sales value in the market, I think that is dependent on more longer-term issues and I don’t think anyone can really tell what’s going to happen yet. But certainly, I know in other sectors of FMCG that sales were buoyant in difficult times, and held up because those smaller purchases were things that people could still afford to buy on a daily basis, with a small amount of indulgence.

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“That’s the role we need to try and play and that’s why the focus on innovation and product development ‘cross the road’ type products is really important – that’s a journey that’s never finished. You have to make sure you’re always ahead, always challenging yourself to make sure you’re doing the best possible thing for consumers. “I would like to think we’re the first name for our customers if they want quality; to be the people our customers pick up the phone to first and say: ‘We need to speak to Adelie about this because they know what they’re doing, and we’ve been successful with them in the past.” Adelie Foods is also introducing an innovative new end-to-end service excellence platform with phase 1 launching in late 2017. ADAM – Advanced Delivery Advanced Management – is an upgraded system that brings dynamic planning, ordering and delivery processes and tracking across the Adelie Foods network, enhancing the user experience right down to store manager level. Whatever the size of your requirement our vehicles cater for it all.

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Waitrose now growing British salad leaves all year round with hydroponics and LED lighting HYDROPONICS is really starting to take off in a big way in the UK for growing salad crops … and just in time! Extreme weather conditions in Europe are making salad supplies increasingly unreliable – witness the empty shelves for some salad vegetables in supermarkets and curtailed supplies for some sandwich manufacturers earlier this year. Now Waitrose has made a commitment to growing British salad leaves all year round, as part of their ongoing support for UK farming, using LED lights and hydroponics. The new and innovative growing system is a UK first and has been in development since 2014. The leaves are grown in a 1.5 hectare glasshouse which uses state-of-the-art energy production systems that run efficient LED lighting, heating and watering, reducing the environmental impact. It takes 35-40 days to

grow the salad in these conditions compared to up to 16 weeks in the field so the yield is almost three times higher over the course of a 12-month period. The protected greenhouse also helps to reduce insects, pests and disease, decreasing the use of pesticides and helping to prevent wastage. The shorter travel distances mean that the salad bags are fresher when they reach customers. The first salad to be

produced from the unique glasshouse in Evesham, Worcestershire, is the Waitrose British Chard & Salad Leaves bag. With their launch, Waitrose says it will be the first supermarket of the year to introduce a UK grown salad bag, available three months earlier than the usual May-October season. The recent weather challenges in Europe which have been affecting the supply of fresh produce to the UK

makes this latest innovation even more important, ensuring a consistent UK supply of salad leaf crops. Nicola Waller, Waitrose Head of Fresh Produce, said: ‘This launch is a result of our long-term planning and it’s great to see the first of our British salad bags hitting the shelves so early in the season. Developing this innovative new way of growing salad leaves means that we can source from the UK all year round, going even further in our commitment to British farming.’ The salad leaf varieties have been carefully selected to ensure a consistent and high quality flavour, texture and size of salad leaf. The salads are also grown to LEAF (Linking Environment And Farming) Marque Standards, which recognises produce grown by farmers who care for the environment. Many sandwich bars buy salad vegetables and leaves from supermarkets such as Waitrose.

Nature’s Way hosts Defra visit and Brexit talks PRET A Manger salad supplier Nature’s Way Foods has hosted a visit from senior NFU and Defra officials to discuss issues facing the food industry in the run up to Brexit. The visit included a factory tour of the Nature’s Way Foods Selsey site, a presentation about the business and an innovation lunch prepared by in-house chefs. Nature’s Way Foods is one of the 71 businesses who co-signed the

letter to the Prime Minister on 30 November last year, to raise concerns of the food and farming industry regarding access to labour and tarifffree trade with Europe. A spokesperson from Defra said: “The time they took to show us around their facility was hugely appreciated and they gave us great insight into the labour issues they face as well as the complex and timecritical supply chain they run…what


we saw will really help with our thinking around Brexit as we work through issues.” Nature’s Way Foods supply chain director Richard Bonn said: “Brexit presents a unique set of risks and opportunities to the future of the industry, our business, our customers and ultimately the consumers. We welcome the opportunity to provide insight and share our concerns relating to future policy.”

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ontingency planning and working closely with suppliers is now very much the name of the game after the extreme weather conditions in continental Europe, which impacted the supply of lettuce and other fresh vegetables to the retail and foodservice sectors in the UK and Ireland. Problems began with severe drought and shortage of irrigation water in the Autumn, which caused plants to die. Then severe weather conditions in Spain in December led to massive implications for growers, with up to four weeks of planting being lost and huge amounts of existing crops being destroyed. William Jackson Food Group, which includes industry supplier MyFresh, said that December saw a year’s worth of rain falling in just two days whilst January brought snow, frost and even more rain. A cold front from Siberia brought minus temperatures to much of Europe with Italy experiencing -4 °c in Salerno, a key Roquette growing area. The low temperatures and snow fall at sea level have not been seen for over 30 years. Water-logged fields and frosty conditions not only damaged the current crops and reduce availability, but will also have a knock-on effect for the planting and quality of future crops. Re-growth crops such as Roquette are taking up to 60 days to mature (instead of the usual 35-40). Nick Gale, MD of fresh produce ingredients specialists MyFresh, said: “The recent bad weather in and around

Spain has impacted the whole industry in terms of availability and quality on a number of lines, including protected crops in the Spanish region of Almeria which have suffered with the cold weather and low light levels. “MyFresh has an operation in the key Spanish growing area of Murcia which helps in times like this as we have local people dealing directly with local growers, understanding very quickly what the problems are and what the issues are going to be. “We’ve been sourcing through our Murcia office for many years and have a number of long-term well-established relationships with our growers who are purposefully spread across a range of altitudes to try to limit the risk a change in the weather can have on a growing season. And its thanks to this and the hard work of our teams in the UK and Spain, and the dedication of our growers, that we have been able to continue to fulfil the majority of orders for our customers, though baby leaf has been a particular challenge. “Here in the UK, the focus has been on ensuring that specs, processes and procedures are appropriate for the varying quality of ingredients being harvested.” Dr Gavin Milligan, Sustainability Director for the William Jackson Food Group which owns MyFresh, commented on the recent events: “Climate models have been predicting an increase in the frequency of extreme weather events


such as the one affecting growers in and around Spain for some time, and there is a need for growers to take measures to mitigate and adapt. We try to support our growers by working collaboratively with them, sharing information, encouraging them to consider the impacts of drought, flooding and temperature extremes when planting and to spread the risk with what they plant and where they plant it.” Another foodservice and retail supplier Florette commented: “January and February were challenging months; however, thanks to our extensive integrated supply network, we were able to provide better than average supply to our customers and minimise any shortages. We anticipate further issues this Spring; however, by working closely with our farms, we are confident that we can manage the supply chain and minimise any disruption to our customers.” Sandwich and food to go manufacturer Raynor Foods’ operations director Adam Newland, said: “We have experienced minor shortage of supply of Intense tomatoes and had to use about 1500kg of regular tomatoes for unbranded production. “Prolonged low light in Holland has also affected our crop of Verity Grace lettuce and we have had to top up with Lollo bondi. We are fortunately tied into fixed pricing for the winter season so price fluctuations have not been passed onto us.”

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Florette’s tasty and balanced range THE new leafy based Tasty & Balanced range from Florette presents on-the-go consumers with a high protein, low carbohydrate lunch option. Incorporating Florette’s fresh and healthy salad ingredients, the range offer consumers a choice of two flavours – tuna and sweetcorn, and sweet chilli chicken – both under 180 kcals per serving. Both flavours are served in a deep dish bowl and come complete with a fork and two separate sachets of dressing and sprinkles, enabling consumers to personalise their salads. It is distributed by Ginsters Van Sales Company who have nationwide coverage and have a dedicated team of representatives delivering seven days a week to over 5,000 customers, including student union shops, hospital cafes, service stations and convenience stores including Pumpkin and Whistle Stop. Florette picked up an award for the range - its first entry into the food-to-go market - in the Innovation Challenge Awards 2016 at the last lunch! show

awards, designed to promote and celebrate new ideas in the marketplace. Florette was one of 16 brands shortlisted from a field of over 60 entrants. The judging process was rigorous, with each shortlisted brand invited to pitch new innovations to a panel of esteemed industry judges, including

senior team members from Tossed, En Route International, Costa Coffee, Elior, and The Food Innovation Consultancy. Out of Home Channel Controller at Florette UK and Ireland, Tracy Southwell, said at the time: “We’re delighted our Tasty & Balanced range has been recognised in the Innovation Challenge Awards. It’s a real honour to receive this accolade, particularly amongst 64 innovative products – and especially for a product which is so recent to the market.”

Grolocal’s hydroponic urban farm THE launch of a hydroponic urban farm by grolocal is giving businesses an opportunity to cut down on expenses and offer customers something different with home-grown herbs, spices, and micro-greens. For large scale grocery, food chains, and healthy food providers, leasing a grotainer could prove to be the competitive advantage they’ve been looking for, it says. The food market has become increasingly crowded but the product means that it’s possible for businesses to grow highly nutritious produce at just a fraction of the cost of buying from suppliers. The yield of the grotainer gives firms lots of scope, with the option to sell produce directly to consumers or to include

them in the preparation of meals and snacks, giving them a unique twist. David Charitos, Managing Partner, said: “Standing out from the crowd in the food market can be a challenge. But having the ability to grow your own spice, greens, and herbs can mean you have something different to offer customers and really gives you the flexibility to try different flavours, knowing that all the ingredients are fresh. Having the option to grow some of the produce used means cutting down on expenses in the long run too.” The team behind the company are experts in hydroponic farming - the process of growing plants without soil - using nutrient solutions as an alternative. The farming method


means it’s possible for businesses to grow plants anywhere, including in urban environments. The ‘farm-in-abox’ simply needs to be plugged in before businesses can start growing almost any fruit, vegetable, spice, or herb they want immediately. The farm containers come with a fully fitted production unit, including preparation and packing areas, meaning businesses don’t need to find further space in their existing premises to accommodate hydroponic farming. The company offers businesses a number of options when selecting to use the product, with the choice of purchasing the urban farm outright or to use the equipment on a lease basis.




2 cloves of garlic, crushed Juice of two limes

4 tbsp of chopped fresh cori ander 1 fresh red chillies, finely cho pped Pinch of salt 500g Halloumi


Combine the dressing ingredie nts and leave ideally overnight, but an hour will do. Pan fry or grill your Halloumi until the cheese turns golden on both sides. Drizzle over dressing and serv e. Serve with a fresh green sala d.











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A WEEK IN THE LIFE OF ……. As vice-Chairman of the BSA, Millie Deane is a wellknown figure in the sandwich industry. She trained initially as a chef at the renowned Westminster College, London, where former alumni include celebrity chefs Jamie Oliver and Ainsley Harriot. From there, Millie went into catering management for 12 years, working for the Royal Households and then Royal College of Physicians as General Catering Manager, a demanding role with 120 staff. A switch into sales resulted in a spell as national account manager for Pullman Foods (now Bidfood) for 5 years, 14 years with the Bel Group and a further two years at specialist cheese company Bradburys, making her something of a cheese expert and igniting her passion for the sandwich sector! She joined The FoodFellas in January 2016 and is now channel controller, responsible for the sandwich market, manufacturing and travel and leisure markets, as well as looking after a major national wholesaler and one of the largest pub groups.

This is a typical week….

Millie Deane,

The FoodFellas’ channel controller for the sandwich market


A WEEK IN THE LIFE OF ……. MONDAY The week starts on my laptop at 8am at home, clearing a few emails from over the weekend, then preparing for a conference call at 10am with one of our international supply partners. I visited the suppliers’ factory only a few weeks ago and this call is to discuss progress on an NPD development for one of the major UK sandwich producers: we are working on a project to develop frozen avocado slices which can be de-frosted and used in sandwiches. It’s a tricky development, as avocados must be handled very carefully to ensure they have the right ripeness and also treated to avoid browning - but we really seem to be making good progress. We are avocado experts – and the largest importers of frozen avocado products into the UK, with over 2,000 tonnes per annum of guacamole, pulp, dices, slices and halves shipped from Mexico and Peru. The call lasts 40 minutes, after which I jump in the car and head straight for our Uxbridge offices, arriving at 11:15am. I have a meeting and sampling the next day with a multi-site sandwich manufacturer, so I need to put together a Powerpoint presentation and collect samples. Presenting and sampling products is my favourite part of the job. Tomorrow, I will be serving sandwiches with fillings which showcase our semi-dried tomatoes and roasted red peppers – both delicious ingredients sourced from Turkey, and ideal for use in a factory production environment. I also plan to show some salads using the same ingredients and avocado pulp as well in a salad dressing. Avocado is such a versatile ingredient these days, it is being used in dressings, smoothies, ice cream, cakes, brownies and even chilled desserts in ganache with chocolate! There’s no time for a lunch break unfortunately, as I’m flat-out getting the presentation completed and copies printed, packing up samples and dealing with the never-ending stream of emails which punctuate every day. One of the challenges of modern working life is the need to multi-task: working on one piece of work whilst being forced to deal with others as they land in your inbox or by way of a phone call is the norm.

Having fended off a few “minicrises”, responded to customer requests for samples or product specifications and with the Powerpoint presentation complete, I pack up my car and drive to a local supermarket to pick up a few more bits for tomorrow. Then it’s back home by 6pm, dinner, a bit of reading and bed. TUESDAY I’m aiming to leave home in Fleet, Hampshire, by 7am for the drive up to the sandwich manufacturer, having first packed the car with all the things into cold boxes I need for the presentation – this actually takes quite a long time! I need to get there for 10am in advance of the meeting at midday. There’s three of us going separately. These meetings with sandwich manufacturers are frequently like meeting old friends in some ways, because I’ve known many of them for a long time. The business is all about relationships and we spend a lot of time building them. It’s also a very close-knit industry – manufacturing executives tend to stay in the industry for a long time, and when they change jobs it’s probably moving to another sandwich manufacturer. That’s a plus in some ways, but also a minus because you can do a lot of development work … and then the person has gone. It’s actually part of a long slow process to sell product in, and there’s the added complication of having to

secure stock, particularly on something like avocado, which is not a yearround commodity. The other inevitable problem we have as a company, like everyone else in the industry, is that a lot of acquisitions have happened over the years, with regional manufacturers being taken over, and that means the pool of players dwindles all the time. A lot depends on the size of the sandwich manufacturer you’re seeing. The ‘big guys’ need a lot of detail to get product listed with them, whereas the medium sized manufacturers are easier to deal with in that sense. If a deal is successfully won, we will buy currency and the product as well and hold stock for them, so it’s quite an investment on our part. It’s a fine balancing act – avocado is in season in Peru for four months, so you only have a short window to procure stock. We’re already securing contracts for the next 12 months at the moment. It’s longer in Mexico and a little easier at around 10 months. I haven’t been out to either country yet, but I’ll probably be going out with customers when required. It’s always useful for me to see where the product is made and to take customers with – it’s a good way of locking them in! I probably go abroad a couple of days a month on average. I’ve been out to Belgium recently to see our waffle supplier – we’re also the market leading importer of waffles in UK foodservice. May 2017 35

A WEEK IN THE LIFE OF ……. Anyway, the meeting does go well and I leave for home, getting back quite late, at 6.30pm after an accident on the M1! Accidents are very much an occupational hazard for me; you just have to accept it as part of the job as being largely dead time – but it’s definitely getting worse year after year. I usually make calls or listen to the radio on the journey, but if you want a decent conversation with someone, driving at 70 mph isn’t the best time to do it! I then spend around an hour emailing – catching up on my ‘day job’ as I call it! WEDNESDAY I’m leaving at 7.15am for the office today for a supplier strategy meeting with Pomone, a speciality French dessert manufacturer. We act as their UK importers, representing them in the UK foodservice market. Not really sandwich sector products, but some of the range are suitable for the café market and we recently won “new product of the year” at the Caffe Lite awards with an individual crumble in parchment paper from Pomone. There’s also a training session for the team. We all ‘champion’ different suppliers - I champion Pomone, and also another company, Shaw’s of Huddersfield, who make chutneys and relishes. At 12noon our travel sector partner visits our offices for an NPD session. That takes a few hours, but is interesting as we get direct feedback from an expert in the sector. I finish the day sorting out samples for another presentation tomorrow. I’m always sorting out samples for meetings that are coming up. I have a great big freezer in the garage and I’m constantly making sure I’ve got product ready. For example, guacamole needs to be taken out of the freezer 24 hours before you need it – otherwise you’ve got a solid lump! Then it’s home around 5pm and crack on with preparing for the meeting on Thursday morning. It’s also time to check emails and catch up. THURSDAY I’m off to the Croydon area this morning at 8am after checking emails and loading the car with samples ready for the meeting as usual, seeing another sandwich manufacturer.




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A WEEK IN THE LIFE OF ……. On the way, I’ve just got time to judge a John Lewis coffee shop. I’ve been one of the judges for the BSA Sammies Awards for around ten years. I fill in the BSA form while it’s still fresh in my mind. The standard for the Sandwich Designer of the Year and some of The Sammies this year has been the best I’ve seen and we’ve seen some different products, which is great. I’m sure it’s because people are generally getting more interested in food all the time. I’m also a panel judge for the Designer of the Year final itself at the Sammies on 11th May in London. If I’ve got any advice, it would be to tell designers to make sure their costings are correct when they do their presentations! Then I’m off to a smaller sandwich manufacturer presenting avocado products, charcoal chicken fillets, roasted red pepper strips and semi dried tomatoes again. It goes really well and they’re listing quite a few lines. Not all pitches are successful: sometimes you are simply used by a potential customer to try and get the price down from their existing supplier. Initially, it is really all about getting a foot in the door – once you’ve achieved a few listings and built up a relationship it can really start to take off. So, I’m off home at around 12pm, as I’m preparing for several meetings next week, with samples to order and detailed sample forms to be filled in for a meeting next week with one of the largest pub groups in the UK. The pub sector is a bit different: in order to even present products to them you have to fill out forms that are massive, including pictures of the product, usage of product, pricing, pallet configurations, cooking instructions and serving suggestions. We are presenting 25 possible new lines to them including tempura battered carrots and apple filled churros from Spain, Goshujang pulled pork and pork cheeks with garlic & fennel glaze from Ireland and mini garlic bread rolls and chorizo burger buns from Portugal, so there’s a lot of preparation to be done. We work with over 40 factories from countries around the world, so we have a very wide range of exciting products, which really makes the job interesting.

FRIDAY It’s 7.30am and I’m already at the desk in my study at home on my laptop. At 10am I’m on another conference call, agreeing timings for a technical audit in advance of a production trial for a large sandwich manufacturer. There’s a tremendous amount of admin. in general to be done – people don’t realise how much is involved. The number of hours I actually spend with my customers is quite small by comparison, but you have to be prepared on so many levels. I would definitely prefer getting out and about, of course, like anyone else, but that’s just the way it is. As an account manager for the last 20 years, we have become much more admin orientated, and that’s largely because of email. Then at 1pm I’m on a conference call with the development team to talk through our company strategy on own label products. Since being acquired by CP Foods (one of the world’s largest food manufacturing conglomerates) in October last year, we have expanded the team and now have a dedicated product development department. They have brought a new level of professionalism to the business and that means involvement with the sales team, so we are all pulling in the same direction. Do I ever take a lunch break? What’s that? Lunch breaks don’t really happen, other than a quick sandwich in the car if you have time! If I’m at home I will try at to have a quick walk round the block just to break up the day. It is all pretty full on, but it’s good fun and I really love my job.


When I do have a sandwich I generally opt for M&S on the retail side – any of their sandwiches are good. But I often try to cut the carbs. The great thing with the industry as a whole is that we are seeing new products still come through all the time: Korean and street food are really big at the moment and we’re seeing the sandwich industry move towards that. If I could choose a sandwich bar to go to, it would be Loaf in Farnham, which was a Sammies winner last year. Pret is also always worth keeping an eye on, they really are cutting edge on NPD. Actually, the health side of the business is increasingly important – our avocado is a case in point, but then we’re also seeing waffles start to make an impact. Americans are already eating chicken with waffles as a sandwich and also sweet waffles, a sweet dough, which we sell loads of. We’re looking at sandwich projects at the moment. At 2pm I’m off for a 3pm meeting with Bidfood in Slough. Then at 4.30, travel home – traffic terrible again on Friday, which almost goes without saying ! Then it’s the weekend after another hard week. Not much time to lose as at 7pm my husband and I are off to a Ladies’ Night Black tie dinner so that’s the evening tied-up! How do I relax at the weekend? I do a lot of walking with my husband and we probably go a good 10 miles on a Saturday. It’s wonderful on the Surrey Hills or the North or South Downs Way and it helps to keep you sane!



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Brexit fears fuelling sandwich bar staff churn and recruitment problems STAFF churn and recruitment is becoming a mounting problem for sandwich bars, fuelled by EU national Brexit concerns and a lack of British applicants for jobs. Pret A Manger is now planning a recruitment drive to boost the percentage of British staff working for the chain as the numbers of EU nationals applying for jobs diminishes. The scale of the problem was revealed at the House of Lords Economic Affairs Committee which heard recently that Pret will struggle to fill jobs if they can only hire British applicants in a postBrexit environment. Pret A Manger’s HR boss Andrea Wareham told the committee that only one in 50 people applying for jobs at the sandwich chain are currently British. “If I had to fill all our vacancies with British-only people I would not be able to fill them because of the lack of applications.”

While 65 per cent of it non-British workers are European, staff actually come from 110 different countries, she said. Could numbers be boosted by increasing the starting salary - just £16,000 currently, asked the committee? Wareham said that Pret staff can increase their salary to £45,000 including bonuses “within a few years”, reported City AM. “I actually don’t think increasing pay would do the trick. “We do pay well above the National Living Wage. We have great benefits and we offer fantastic careers,” she said. “We are entirely accepting that the number of EU nationals will go down over time - we would love to increase the number of British nationals.” The percentage of British nationals applying for sandwich bar jobs is even worse with some other chains. Staff churn is becoming a growing problem


because of the Brexit vote, says Mark Lilley, Managing Director of Abokado, where British nationals applying for jobs amount to around just 2 in 200. “It has got a lot worse in the last year and a half and that means we have had to work harder to be the workplace of choice. We saw a fall in the number of applications immediately after the Brexit vote; it’s still manageable but not good news if the youth of Europe don’t feel they want to work in the UK. “The number of UK nationals applying for our jobs is tiny – around two in every 200 - they just don’t want to do this kind of work! So, we will just have to try and manage it and make sure we attract and keep the staff we have. “To do that we organize more social evenings, and we have enhanced lunch and breakfast hours and our pay scales and bonuses. But ultimately it’s also the little things like making the environment welcoming for them.”

NEWS The concerns are shared by the British Hospitality Association which warns that the shortage of British workers in UK hotels and restaurants is so severe that chains such as Pret a Manger will need 10 years to replace EU staff after Brexit. They predicted that hotels and restaurants will go bust unless ministers allowed EU migrants to continue to work in low-skilled jobs after the UK leaves the bloc. Meanwhile, British Sandwich Association. Director Jim Winship has recently written an open letter to Rt Hon David Davis MP, Her Majesty’s Principal Secretary of State for Exiting the European Union. In it he says: “In the foodservice sector, which accounts for a substantial part of these markets, where there is already a shortage of people in some areas, there is a vital need for recruiting people with good service skills. This is particularly true in London and the South East. “With natural growth in our markets, our industries can provide substantially more jobs in the future but we are already reliant on employees from

outside the UK, particularly young people who are generally here to study or gain work experience. “While we fully understand the need to control immigration, we believe there is a real opportunity for the UK to both support the growth in these industries and provide those working in them to gain skills that they can take back to their own countries. “Various suggestions have been made for a points system for allowing workers into the UK. However, this would

penalise those without specific skills, which our industry needs. “Our alternative suggestion is that the UK creates a ‘training’ programme, which would allow workers into the UK on a six or 12 month visa provided that they are receiving training. The visa might be specific to an employer, so that the individual is bound to that employer for the period. “In return, our industries would be prepared to put together a structured training programme for them.” May 2017 41


Charity sandwich donations for those making and selling on their own site THE British Sandwich Association has recently negotiated a landmark change in the interpretation of legislation which now means retailers of packaged sandwiches and similar products can give them to charities at the end of their shelflife, provided that it is safe to do so. Although this new ruling applies to packaged sandwiches with a ‘Use-by’ date, the same principles apply for those making and selling sandwiches on their own sites. There are a wide range of factors that can affect the safety of products like sandwiches, from the shelf-life of the ingredients used to make them to the way they have been handled and the temperatures they have been held at during their lifetime. Weaknesses in any of these areas could enable bacteria to grow which could make the products unsafe to hand on to any third party. In addition to this, allowance also needs to be made for the handling by the charity from the time they collect or receive the products until they are consumed. The responsibility for their safety does not necessarily pass on to the charity once they are handed over. So the first priority is to check that your products are in good enough condition to be handed on. And, you can’t tell this just by looking at them. Bacteria can be present in or on many of the raw materials used as sandwich fillings. Some can cause disease and illness even if present in very low levels, especially to susceptible/vulnerable groups of people. Listeria, for example, can be present

on ingredients like lettuce and can multiply rapidly, even at very low temperatures. Particularly since charities may be feeding those who are vulnerable, it is important to check that these bacteria are at safe levels when it comes to passing products on. It is important, therefore, to check that products being passed on are in a suitably safe condition at the end of their life, and that they will remain safe until they are consumed. Neither shelf-life testing or predictive modelling can give absolute assurance that a product will be safe or good to eat at the end of its stated life. However, by undertaking regular tests, and maintaining high standards of food hygiene, a business can be both reassured that products are likely to be safe and also show that they have done everything possible to ensure their safety (due diligence).

A reputable testing laboratory will be able to offer advice on what testing is appropriate to demonstrate food safety if an extension to an existing shelf-life is being contemplated. As the growth of different microorganisms can vary according to the conditions, it is important to undertake appropriate tests for the products and conditions. The good news is that the majority of sandwiches have a relatively short shelflife, so that the potential for food safety issues and spoilage is slight, provided that good hygiene practices are maintained and the products are held in refrigerated conditions. At the same time, because of the short life, validation for extending the life for charities should not be too onerous, complex or expensive. See for full details

Acacia gum study shows positive effects on sandwich bread ALLAND & Robert have initiated a study on the impact of acacia gum on sandwich bread and gluten free bread, with some interesting results. The study, conducted through French laboratory Lempa, found that the gum made a significant improvement

of 25% to the softness of the texture in both types of bread after four days. The tests were conducted using two grades of acacia gum Acacia Gum seyal and Acacia Gum senegal - with three different dosages of 1%, 3% and 6%.


Trials were conducted on two different types of bread: white sandwich bread and gluten free bread and the results were measured against a control bread which contained no acacia gum. The addition of acacia gum was also shown to increase water retention

in the breads leading to a higher final weight for identical original recipes, allowing for a heightened sensation of freshness. Globally, the addition of acacia gum enhanced the shelf life of both types of breads, with a shortterm preservation gain of up to 50%.

Shortlisted in three categories at The Sammies 2017 1

The New Sandwich Product

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Food To Go Innovation Award

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BSA Technical Excellence Award

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The BSA Conference on Wednesday 18th October 2017 Grange Holborn, 50-60 Southampton Row, London AGENDA WORKING TOGETHER TO CUT WASTE – Waste, whether it is in food, packaging or other, is not only costly for businesses but socially unacceptable in today’s world. In this session we will discuss some of the work being done by the Association to reduce waste in the sandwich and food-to-go markets. You will also have an opportunity to have a direct input into the future work of the Association in this area.

Debate: How much importance should sandwich and FTG businesses give to the environment and what should the priorities be?

SPEAKERS: What the Association is doing to tackle waste: Jim Winship, Director, BSA

GROWING THE MARKET – Growth in the sandwich market has steadied in recent years from the heady 20-25% growth rates of the 1990s, yet estimates suggest that the carry out of home sandwich market is as large as the commercial sector. What can we do to persuade consumers to buy more commercially made sandwiches and how do we tackle the argument that it is cheaper to make sandwiches at home?

Waste industry perspective – what can and can’t be done by the waste industry? – (Speaker to be confirmed)

Market Report: Simon Quirk, Channels Business Unit Director, Kantar Worldpanel, will report on the retail market:

FareShare – how we can work together to reduce food waste? Mark Varney, FareShare

Simon Stenning, Executive Director, MCA will report on the foodservice sector

Debate: Where should the Association focus its attention next?

Industry View – Views from marketing professionals in the sector:

MEETING OUR ENVIRONMENTAL RESPONSIBILITIES – whether it is food miles or energy costs, the industry has environmental responsibilities to meet.

From foodservice: Mark Davies, Head of Insight, Compass will be looking at insight and trends driving developments in the industry.

SPEAKERS: What the Association is doing regarding environmental issues: Anthony Wilkinson, Brand Manager, Street Eats Are the arguments about food miles justified in a global world? - (speaker to be confirmed)

Simon Parton, Head of Food and Beverage Innovation, Compass will address how developments are delivered in the sandwich category. From retail/manufacturing: John Want, Marketing Director, Adelie Foods Group Debate: What should the industry be doing to promote growth?

For further details please email:

Our NEW Purple Pineapple fillings have been shortlisted for The Sammies ‘New Sandwich Product Award’ by The British Sandwich Association; created by our Chefs Think Tank of development chefs, these innovative flavours take inspiration from consumers thriving appetite for Street Food!

Over 70 fillings in the range – Request our Bread & Fillings Guide or book an appointment with one of our dedicated Purple Pineapple & Planète Pain specialists.


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ow, what a tour de force this year’s Sandwich Designer of the Year Semi Finals have been! 5 locations around the country, 30+ sandwiches vying for 6 category winners spots in the Grand Final. From hundreds of prospective recipes we now have our 30 finalists. Huge congratulations to all who took part, this competition is a real eye opener for all concerned. The variety and complexity of some of these creations is mindblowing and a fantastic advertisement for the culinary creativity that is driving our industry forward. Huge thanks to the venue providers for their support and for allowing us to invade their kitchens for the day: • Greggs who hosted the North East Semi Final

• • • •

Dawn Farms where we held the North West Semi Final Roberts Bakery, the location for the Midlands’ action Street Eats was where it all happened in the South East Futura Foods, our final call, for the South West Semi Final We’ve put our judges on a very strict fasting diet to get them ship-shape and Bristol fashion for the Grand Final. And put their tailors on stand-by to let out the waistbands just in case! Why not join us and sample the very best of the sandwich and food to go industry’s cutting edge creations on Thursday 11 May from noon at the Lancaster London Hotel, Hyde Park.

To book your free place at the Sandwich Designer of the Year Grand Final, email 46 May 2017 SANDWICH & FOOD TO GO NEWS

SANDWICH DESIGNER Matthew Dignan of The Hare & Hounds with Cuban Tastic Pork Bagel

New York Bakery Bagel Category The hero ingredient here is the Cheese Bagel which asked contestants to champion the carrier.

Susan Yarnell

Mike Crofts

of A Great Little Place with The Italian

of Raynor Foods Ltd with Banging Breakfast Bagel

Louise Sturmey

Rob Lawton

of The Real Wrap Company with Roast Chicken Emmental & Tarragon Cheesy Bagel

of Greencore with Mobster Bagel

James Moulson

Harvey & Brockless Pesto and Relish Category

of Greencore with Full of Soul

Contestants were required to choose from two hero ingredients in this category: Finest Pesto or Green Kraut Relish

Ben Laws

Bethany Wilson

of Java with Oak Roast Smoked Salmon Bagel

of Fridays with Trout Pout

Cara O’Donovan of The Portrush Deli Co with Pesto Packed Panini

Sally Westlake of Cottage Loaf Bakery & Sandwich Bar with Quail Egg, Salmon, Pesto Multiseed Baguette May 2017 47

SANDWICH DESIGNER Emily Edmonds of Greggs with Thai Coconut, Chilli and Lime Crispy Chicken and Avocado Delight

Richard Mattock

Sam Browne Foods British Red Tractor, Farm Assured Cooked Poultry Category Two hero ingredients for our contestants here again: Pulled Cooked Chicken or Pulled Cooked Duck.

Rob Lawton

of Mellors Catering Services with Pulled Duck Kerala with Rhubarb and Ginger Compote

of Greencore with Pickled Plum Duck

Sally Westlake

Martin Willsher

of Cottage Loaf Bakery & Sandwich Bar with Chocolate Duck

of 2 Sisters Food Group with St Clements Duck

Norseland Mexicana®, Applewood® and Jarlsberg® Category

Simon Wilkes of Planters Garden Centre with Planters Smokey Steak Ciabatta

Challenging competitors to use one, two or all three of their finest cheeses - Mexicana®, Applewood® and Jarlsberg®.

Emily Edmonds of Greggs with Sweet and Smokey Pulled Chicken with Crunchy Apple Slaw

Jessica Ayling of EAT with Single’s Club

Ian Barker

Stewart Parker

of Le Brunch with The King of Spain

of BHLive with Hunted Chicken


SANDWICH DESIGNER Kate Riley of Bait Sandwiches with Falafel Fattoush

Pan’artisan Focaccia Romana Category Contestants to put an Italian spin on the sandwich with Pan’artisan’s Focaccia Romana

Susan Yarnell

Claire Simpson

of A Great Little Place with Vegan Rapture

of Greencore with Apple Crumble Open Flatbread

Mal Fry

David Llewellyn

of Adelie Foods with Spicy Foccanini

of Greencore with The Spaniard

H. Smith Food Group plc Tuna Category

Martin Willsher

The brief: Create an innovative sandwich using 100% sustainably caught, dolphin friendly, deluxe Skipjack Tuna

of 2 Sisters Food Group with Yumi Umami Tuna

Ben Laws

Alice Game

of Java with Spiced ASIAN Tuna Roll

of Greencore with Tuna Nicoise Ciabatta

Susan Yarnell

David Llewellyn

of A Great Little Place with Peruvian Tuna Wrap

of Greencore with Rainbow Tuna Tartine May 2017 49


he biggest night in the Sandwich and Food to Go industry’s calendar is here again. Thursday 11 May has had a massive red circle around it for so many of you and it’s finally here! The sell-out Gala Dinner will reveal all the winners and highly commended entrants from across our great industry, hosted once more, by the great Theo Randall. And what a fantastic year it’s been. So much has happened and so many great achievements to recognise at the awards. A full list of shortlisted entries are on our website – visit www. and click on Awards. Judging the awards has been a momentous challenge once again and we’d like to thank all those who’ve

been involved. We’ve been supported with time, effort, space and more and these awards couldn’t happen without your input and support. Thank you. The Sammies 2017 will be held in the Westbourne Suite, at the Lancaster London hotel on 11th May, with the pre-dinner drinks reception held in the Nine Kings Suite.

Wine at this year’s Sammies Awards will be provided courtesy of

Once again, we are very proud to support Bowel Cancer UK with our fundraising effort in 2017 and we’ll be publishing a list of prizes in our raffle and ways that you can support on our website. Check out uk and click on Awards.

Programme sponsored by:


Raffle sponsored by:




300g pre-cooked quinoa and 100g pomegranate 100g cucumber diced

SERVES 6 bulger wheat

75g red onion diced 1 tbsp chopped fresh mint 3 tbsp chopped fresh parsley 3 tbsp chopped fresh coriander 1½ tbsp olive oil Juice of one lemon 1 tbsp white wine vinegar 100g cooked beetroot diced 150g Mediterranean white



Combine the quinoa and bulg er wheat with the pomegranate, cucumber, onio n & herbs. Mix the olive oil, lemon juice and white wine vinegar in a separate bowl and pour over the salad. Stir in the beetroot and Med iterranean white cheese and serve.





Beans & Pulses


Olives & Oil

Tel: 01992 641641 Email:



To advertise call Paul Steer on 01291 636342 May 2017 51




he details of each award and how they’re judged can be found on our website www. and click on Awards. But who’s in the running for each award?

SANDWICH MULTIPLE RETAILER OF THE YEAR AWARD As all retailers are considered for this award, no shortlist is published.

BSA SANDWICH MANUFACTURER OF THE YEAR AWARD As all BSA Manufacturers are considered for this award, no shortlist is published. SANDWICH CONVENIENCE RETAILER OF THE YEAR AWARD Once again, as all retailers are considered for this award, no shortlist is published. BSA TECHNICAL AWARD Shortlisted for the award are: Debbie Shand, Raynor Foods Ltd Producing Gluten Free Tortilla Wraps Paul Buxton, Samworth Brothers Melton Foods and Westward Labs Listeria - why look at it? Richard Paradine, RAP - Extend shelf life for Manufacturers and Retailers

CHAIN SANDWICH RETAILER OF THE YEAR AWARD The Award is sub-divided into four categories: All chains are considered for this award so no shortlist is published other than the Café in-store category Bakery Chain Café Specialist Sandwich Bar Chain

EN-ROUTE SANDWICH RETAILER OF THE YEAR AWARD The Sortlisted entrants are: Greggs BP (Wild Bean) deli2go M&S for British Airways Waitrose

WORKPLACE AND CATERING SANDWICH RETAILER OF THE YEAR AWARD The shortlisted entrants are: Compass Aramark Mimosa Café, Deli & Caterers


Café In-Store Shortlist John Lewis Dobbies M&S Dunelm - Caffé Pausa

INDEPENDENT SANDWICH RETAILER OF THE YEAR AWARD A Gold Award will be awarded to the winner of each of the four categories. Of the four winners, an overall independent winner will be chosen and will receive the award on stage at the dinner. Independent Bakery Sandwich Retailer Gold Award Winner: Real Patisserie; 34 St George’s Road, Kemp Town, Brighton. Independent Café Sandwich Retailer Gold Award Winner Mimosa; 16 Half Moon Lane, London Highly Commended: Caffeine Drip; Melville Place, Edinburgh Best New Independent Gold Award Winner Apres Food Company; St Johns Street, London Independent Sandwich Shop Gold Award Winner Dene’s Deli; 244 Jesmond Road, Newcastle Upon Tyne. Highly Commended: Magic Wrap; Cardiff Students’ Union, Senghenydd Road, Cathays, Cardiff

Award winning chilled and frozen food, made with care in our state of the art new factory in Chelmsford. Contact us to find out more about our new launches and our extensive menu.

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THE SANDWICH MARKETING AWARD Those shortlisted in this category are: Adelie Foods URBAN eat Roots launch Greggs The Launch of the Greggs Burrito Benugo House of St Barnarbas The New Sandwich Product Award

NEW SANDWICH PRODUCT OF THE YEAR AWARD Those shortlisted in this award are: Food Ingredient Category KFF (Purple Pineapple) - Teriyaki Chicken and Coronation Prawn Street Eats - Blueberry Mustard Zinda - Air Wrap Dawn Farm Foods - Slow Cooked Beef Short Rib Pan’Artisan - Black Olive with Pepper Bread Sticks Packaging/Equipment Category LunchAlert - LunchAlert Asda – Picnic Pinwheels RAP - The Freshpak Plus Carton Sandwich Range Data Therapy - Platopus Delivery

Promotional/Seasonal Category Co-op - Irresistible Beef Wellington Grab Bag Waitrose - Christmas Roast Beef, Stilton and Quince House Around Noon - Scribbles – Avocado, Mozzarella and Sriracha Comin’ at Cha M&S - Best of British (Patrons) Sandwich Selection M&S - Christmas Club M&S - Malagueta Chicken Taco Innovative Category Tesco - Finest – Deli Ruben with Pastrami & Sauerkraut Morrisons – The Best Firecracker Chicken Wrap Pouch Around Noon - Scribbles – Un-bleatable Goats Cheese, Cranberries, Sweet potato and Mango MUNCH FEST URBAN eat - Roots - The Beet Goats On M&S - Beetroot & Feta Wrap

FOOD TO GO RETAILER OF THE YEAR AWARD Yet again, all manufacturers are considered for this award and no shortlist is published.

NEW SANDWICH OF THE YEAR AWARD A winner of each category and an overall New Sandwich Award winner will be announced on the night. Hot Eat Category Greggs - Fiery Pulled Fajita Chicken Burrito Dunelm Caffe Pausa - Toasted Pork & Stuffing Croque with Cider Apple Chutney Starbucks - Munchy Brunchy Street Eats - Ham and Cheese Quesadilla with house Pico de Gallo M&S - Spirit of Summer - Smoky Chipotle Chilli Chicken Wrap Zinda - Air Wrap (Bombay Potatoes)


FOOD TO GO MANUFACTURER OF THE YEAR AWARD Once more, as all retailers are considered for this award no shortlist is published.

FOOD TO GO INNOVATION OF THE YEAR AWARD In the Product Category Snowbird Foods Ltd - Gourmet Plus Sausage Coins Street Eats - Poke Dressing Adelie Foods for Starbucks – Simple Scrambled Eggs Breakfast Box Asda - Korean Chicken Poke Bowl Pure - A Bit Moorish In the Equipment/Packaging Category Waitrose - Waitrose Breakfast Pots RAP - Pret’s Hot HandRap Coveris - Grab Box


How to market your

sandwich or coffee shop online


would like to offer some handson tips on how to conquer on Facebook, master Instagram and rule the world of Google. But before we tell you how to buy Facebook ads and boost your website on Google – let’s run a crash course in marketing strategy! 1. CUSTOMER(S) FIRST! To understand your customer might sound obvious. But if you’re honest to yourself – when you’re busy doing other things it’s easy to ignore the

changing preferences of your core customers. “They’re like me, I don’t need to do research!” One way to better understand the groups of people you’re selling to is to create personas. Give them a name, a face, jobs, interests and priorities. Why not even life goals? Then you can continuously weigh your marketing tactics against your personas. For instance, does Anna, 54 (a nurse who loves English literature and has a caffeine-addictive personality) spend time on Instagram – if not


Raman Suleiman, iZettle Team Leader, Inbound/ Outbound, Europe, offers some tips on promoting your business through social media should I really invest my last pounds on targeting her through Instagram’s ad manager? Probably it’s more effective spending some time on offering free coffee to her outside Sainsbury’s when she’s done shopping? To do’s: • Speak to your customers – ask them questions! Prioritise friendly chats with new and old customers and throw out questions. Ask them how their dream sandwich bar and coffee shop looks, where


1.) 2.) 3.) 4.)

they search for information on sandwich bars and cafes – and, of course, how they found you. It’s a win-win: you show that you care about them, you get invaluable information about what they’re looking for, you create relationships that’ll lead to loyal customers over time, do it well and you create ambassadors who’ll spread the word about your amazing coffee shop experience! Create physical personas and put up on a wall. Based on the convos you had, create 3-4 personas – representative customers who differ from each other in terms of age, interests and preferences when it comes to coffee and food. Select portrait photos for each persona and put them up on a wall. Glimpse at your new personas every other day (especially when you feel stressed out or overwhelmed). Choose platforms where you should focus. From your previous customer conversations – connect each persona to its most relevant social channel. Facebook, Twitter, Snapchat – or maybe some of them are more active in offline channels? Don’t forget that some groups still highly value the local newspaper or pinboard downtown.

Don’t forget to… Ask open questions. Don’t start off by asking how much time they spend on Facebook. Rather throw out a question how – and if – they use any

‘Attract 30% more customer to your sandwich bar or coffee shop by the end of the year through four contests on Instagram and monthly discounted offer codes on Facebook’ types of social media. Then move on to ask about favourite platforms. Open questions will lead to honest answers. Understand what you actually sell. Be smart when you’re interviewing your customers. There are a dozen sandwich bars and coffee vendors out there – maybe it’s not the need for caffeine you’re satisfying. Are your customers if they’re looking for a good deal or to be seen as trendy? Print out customer reviews. Why not pair your personas (that you’ve put up on a wall) with good and bad reviews you’ve received on Facebook? 2. HOW TO STAND OUT With 7 billion people populating the world, it’s not exactly getting easier to come up with new ideas: something smart and different; something unique. How do YOU stand out? Let’s rephrase the questions and ask yourself – why they should go to you instead of someone else? Are you competing on price, like offering the cheapest food or cappuccino in the neighbourhood? Do you spend more time than anyone else on teaching your staff so you guarantee a new level of customer service?

To dos: • List all the advantages of your own shop. What are you most proud of: your hot cabinet, Italian espresso machine or your talented barista who makes everyone feel special? Maybe all of them? • List all the good and bad things about your top three competitors. Visit them, spend time, absorb everything. What’s the atmosphere? Lightning? Cleanliness? • Map out the differences! What are you offering that’s significantly – or at least in some way – different from the options nearby? Review your compiled list of competitor features. Your conclusion will make up a good description of your business – and how it is in fact (somehow) different. Don’t forget to … • Think outside the box. Maybe you’re not that different when it comes to the food or coffee you’re selling – but you can communicate in a totally different way? Evaluate social media posts and ads from competitors from competitors and think of better ways to convey the same message. • Consider doing the opposite. Doing the same as everyone else is normally not a successful strategy. So called thought-leaders act differently, but yet fully understand their customers.

‘Personas help you to be relevant’ May 2017 57


3. GOALS AND HOW TO REACH THEM Your goal is to stay profitable and grow your business! But how? Do you want to attract new customers? Sell more to existing customers? Let’s keep things straight and use an example goal: To test if you’ve come up with an effective goal, try it against the S-M-AR-T philosophy. Is it Specific? Break it down. What do you want to accomplish? 30% more customers! Why would it make sense to my coffee shop? ‘Cause 30% more customers means more money! How will you make this happen? Well, my creative friend John and I will come up with some new engaging contest ideas for Instagram. Is it Measurable? Yes, you don’t want to attract “more” customers, you want to attract 30% more customers! • Is it Attainable? • Is it realistic to achieve a 30% increase? Based on the fact that you doubled your revenues last year, yes! Is it Relevant? Based on your customer interviews, you know that your target audience spends a lot of time on both Instagram and Facebook, check!

Is it Time-bound? I said by the end of the year, boss! But only through your KPIs – so called numbered measures of success – you’ll know if you’re actually going in the right direction. Simply if your postings on Facebook in the end lead to more pounds into your pocket. For example, by customising discounts for specific items in your product library (in your Point-of-Sale) – for beverages you run on promotions – you can easily measure the success and see the percentage of returning customers in your sales data. Examples of social media KPIs for your sandwich bar and coffee shop: • Followers and fans • Shares on Facebook • Comments • Post reach • Video views Some additional useful KPIs for your website and email marketing: • Backlinks • Website traffic • Subscribers to newsletters To dos: • Write down all your goals. Make sure you can connect all goals

(estimated likes, followers etc.) to somehow increased revenues, cost savings or increased brand awareness. Remember that you’re not running a non-for profit organization – at the end of the day money matters. • Create a process for each goal. For example, let’s assume you’d like to increase your followers on Facebook from 500 to 1000 followers. Publish 2-3 posts / week - respond to all comments on your posts - spend £150 on Facebook ads per weekreplace the cover photo every Sunday with new product photos - review and follow-up on a regular basis to track follower increase. • Set a budget – and distribute among your channels. Nope, it doesn’t have to be rocket science. Figure out how much you can spend on marketing based on your anticipated annual revenue. That way you can much more easily figure out how to distribute it over the year and identify how much you’re spending on different marketing channels. • Pick out your most profitable persona. Prioritise among your target audiences wisely. Which one will spend most money in your premises? Probably it’s a good idea to focus on marketing yourself more in channels where the ‘big spenders’ hang out. Don’t forget to … • Set a reminder. Make sure to follow up your goals – put reminders in your calendar of when to check in followers, openings rates in newsletters etc. If you spent time to create goals, it doesn’t make any sense to just carry on and forget about them. • See if there’s a useful template for you. Use one of the goal templates out there! We love the template provided by Hubspot – a great resource for multiple fields of digital marketing. It’s a 100% SMART idea! • Party hard. Finally, realise when you’ve accomplished your goals – so what is your reward? And what is the reward for the team?

‘Are you giving 20% discount to every customer who likes you on Facebook? Create a customised Facebook campaign-item in your product library. Follow up after some weeks to measure the success!’



Developed by Dawn Farms, the preferred supplier to Europe’s leading foodservice brands, this range not only delivers quality products and value but also innovative ingredients and menu inspiration. All products are free from MSG, artificial colours, hydrogenated fats and produced in a nut free facility.


Putting your place


the map et it. You’ve opened your first premises, now you need to mark your new Simon Ambrose looks at some of the ways to promote sandwich and coffee bar

FREE SAMPLES Nothing promotes a new business so well as handing out free samples. It gives people an idea of your quality, measures you against the competition and helps to put the location on the map. If you have cake which isn’t shifting fast enough, for example, then cut it into smaller pieces and leave it on the counter for customers to try. Alternatively take a tray of sandwiches, mini coffees or cake out on the street outside your shop and hand it to customers to try. It’s very important to be as friendly as possible here; even if you are dismissed rudely by passers by who have no interest in your wares, always keep smiling, be friendly and say ‘thank you’.

FREE WI-FI Providing internet facilities such as WiFi is a must for customers these days - customers expect it. A high-speed connection means that companies, individuals and friends could relocate to your sandwich and coffee shop for that very important meeting, appointments and other business activities. Also look at offering wireless charging facilities, another free perk for customers, which can give you an edge on the competition.

LOYALTY SCHEMES Loyalty schemes enable customers to earn points through transactions, which in turn translate into a reward.

This can take numerous forms depending on the nature of your business, but from a sandwich, café or coffee shop perspective it usually equates to a free or heavily discounted beverage. Avoid overly confusing schemes, particularly when you try to introduce multiple steps or the customer is forced to perform some mathematical equation to work out precisely what they are entitled to.

THE SHOP FRONT The biggest canvas at your disposal when communicating to customers is most likely your shop front. Aside from your business name, the overall look of your sandwich and café bar front communicates a huge amount to anyone passing by. Look at your front with fresh eyes and think what it says about your business. Many business owners struggle to do this as they already think they know what their business is. If you look blankly at your shop maybe stop a few people passing by (who aren’t regulars) and ask them what they think the shop front says about the business. If you’re an upmarket gourmet sandwich and coffee shop you will most likely have a matt grey, black or green shop with traditional style signage. If you are a value operation you might have a brightly coloured sign and a price message in your window. If you are having difficulty visualising what your shop front should be like have a look at the competition. Find a few companies that are like yours and are successful and see what they have in common.


MARKETING But be wary of trying to put too many written messages on your shop front as this can look messy, confusing and amateurish. Remember though, the best method of promoting the business to customers and build up loyalty is talking to them face to face. If you or your staff talk with customers it will almost always be time well spent.

MEDIA People often overlook the power of local newspapers and indeed the national ones. Staff have been cut to the bone in recent years, so if you make the effort they’re more than likely to use your story, provided it’s local. It’s not difficult to come up with ideas that might make a story – a themed opening party, for example, or a fund-raising event for charity. 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.

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. Invite a few people to your restaurant, send them a copy of your advert or leaflet and then ask them how easy it PIctured is Friska: not a new business, but a rapidly growing independent, that is exemplary in the way it promotes itself

was to find you. Get some feedback on how easy it was to find the area you are in, the particular street and your premises. Check if your directions are clear and if your signage was easy to follow. Then ask them about the advert or leaflet you sent them. Does it describe your business and offer correctly? Is it clear what type of food or theme you specialise in?

There are hundreds of questions to ask at this stage and you only get one chance to get it right.

THE SPECIALS BOARD Placed visibly outside your shop and changed frequently. Add cheeky messages if you’re in the mood.

GO TO LOCAL NETWORKING MEETINGS • 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.

USE SOCIAL MEDIA Twitter is incredibly important and simple to do, but one of the best ways of promoting yourself and building a loyal following. 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 tech-savvy enough to do it yourself, find someone who can, or, even better, can learn! If you’re not sure what to do to start with, follow some other lunch businesses and see what they do. May 2017 61



sandwich shop Bangor, Northern Ireland The Sunflower Sandwich Bar exemplifies all that’s best about the entrepreneurial spirit, adapting to changing market conditions and emerging more strongly. David Hopes, one of three directors there, tells the story 62 May 2017 SANDWICH & FOOD TO GO NEWS



unflower Sandwich Bar was established in December 2006, when we bought an existing sandwich shop in the town centre of Bangor, in County Down, Northern Ireland. A family business with three directors, the company was formed when Barbara and Terry Robinson retired, and looked for a new venture, in a new industry. When Ruffles Sandwich Shop came on the market, which their son had previously managed, the family bought the business and Sunflower was born! In the ten years Sunflower has been trading, the business has gone from strength to strength. We now employ eight other members of staff in our busy Bangor shop and catering unit. In 2009, we recognised that a huge area of growth within the business was for our “stress free catering services, on a platter.” When the opportunity to expand into the shop next door became available, we signed the lease and opened Platters at Sunflower. With growing demand in both private and corporate markets, we took the decision to rebrand the business in 2012, to attract more business, and reflect a more corporate image: Sunflower Sandwich Company, became our new name. Despite trading in 10 difficult years, and fighting against the trend of decline in town centres we have managed to build a very successful business, with increased sales, year on year. This has been achieved by a lot of hard work as a family run business - it is rare to have a day without one of the directors there, with normally all onsite. Our approach to quality, in terms of both the products and service we offer, has always been to never compromise. Where possible, we use the freshest, local produce we can find, from bread baked locally, to awardwinning Northern Irish cheeses. We have adapted to changes in the market, and diversified where necessary to secure the future of the business. With a lower footfall in our town centre, delivery of our products to both residential and business premises has been key in maintaining sales. We have expanded into the prepack sandwich market, carefully selecting a number of independent outlets to stock our sandwiches. This

‘Over the last few years we have supplied well in excess of 15,000 sandwiches for some extremely high profile events, including the Giro D ‘Italia, the Irish Open Golf and the Northwest 200’ has been a hugely successful venture both in terms of sales, but also in optimising the productivity of our staff during the traditional slower times of the day.

We have also heavily reinvested in the business over the years and with additional new equipment we have grown our product range. Regular specials in our shop help keep our menu fresh and interesting, with this month’s special a Pastrami melt aptly named “The Trump”! Great customer service is imperative: we pride ourselves on the level of repeat custom we get and our team now know many of our customers’ names, and many others’ favourites or usual sandwich! Engaging with our customers via social media, our Facebook page has 3453 likes to date and allows us to promote products and run competitions, which, alongside our in-house loyalty card scheme, means we get to give something back! Furthermore, we actively try and support our local community where May 2017 63


possible, donating charity prizes, sponsoring Bangor FC and other local groups. The branding of our business has been something that we have also heavily invested in, both in terms of time spent, and financial cost. In order to develop a recognised brand name, we have branded as many items in our shop, and our packaging range. Despite being a single outlet business, we now have branded cups, bags, napkins and wrapping paper. Pushing the branding with our premises with staff uniforms, fridge element strips, signage etc, we believe we have achieved our objective. In Co. Down, you don’t go for a sandwich, you go for a Sunflower! There’s a really big selection of sandwiches, grouped under a variety of headings including Cold Cut Classics; ‘Something Simple’ – a range of straightforward fillings such as BLT and Chicken & Irish Ham; Saucy Chickens; a Cheese range with lines including Brie & Cranberry; and a big range of rotating specials such as Chinese Chicken with cranberry & cream cheese; Roast Ham with Dijon Mustard, sliced dill pickle, smoked cheese & cracked black pepper. There’s also a range of toasted paninis, melts,

homemade soups and stews at certain times of the year, and salad boxes. We have consistently achieved a five-star hygiene rating since the introduction of the food hygiene scheme, with our most recent inspection taking place in January 2017. A testament to our quality in this area could not be better measured by the endorsement of our local council as their caterer of choice. Only three weeks ago we were entrusted to supply lunch for a meeting being held at a council property for 35 environmental

‘Funeral catering has also been a hugely successful market for us: over the past year especially, we have capitalised on the changing regulations in allergen and hygiene rules’


health inspectors, who were discussing how they actually score businesses on the scheme! We have many high profile corporate customers and account holders, in both the public and private sectors. These range from the Department of Education, Ards and North Down Borough Council and Northern Ireland Ambulance Service, to companies such as Whale Pumps, Denroy Plastics and Veolia Water, to name only a few! We have also benefited hugely from cultivating a very close working relationship with Posh Nosh Ireland, one or Ireland’s largest outside catering companies. Over the last few years, this has led to us supplying well in excess of 15,000 sandwiches for some extremely high profile events, including the Giro D ‘Italia, the Irish Open Golf and the Northwest 200. We continue to work closely with this prominent customer. Funeral catering has also been a hugely successful market for us: over the past year especially, we have capitalised on the changing regulations in allergen and hygiene rules. Now working on a very regular basis with six local churches that previously provided catering in house, we have become a new, extremely convenient and compliant option when requiring catering at their venues. So what’s next for Sunflower? Whilst we have no immediate plans for expansion, this is not something we have discounted completely! We are always looking for new or innovative ideas: our directors and manager travelled to London to visit the IFE at ExCel, for instance. In early April our brand new website was about to be launched, which will hugely boost our online presence, and offer a much better customer experience, with the added benefit of online ordering. We never stand still, or take our eye off the ball; whilst we know we have a great business, with great people involved, we also know that complacency can change all that very quickly! Fundamentally we have always believed that you should do one thing, and do it well and for us that’s sandwiches; you will never see a burger or fry on our menu - we know what our bread and butter is! For now we will keep on doing exactly what we are doing, because it works.


What’s on Trend

in Furniture? We’ve seen the revival of retro style furniture in eat-in sandwich bars and cafes and the emergence of metallics combined with minimalist designs and natural materials, so what’s next in furniture trends? Trent Furniture’s Sarah Gechie, has the answers


n 2016, specialist coffee shops were the fastest growing major restaurant category. When it comes displaying of a sandwich and coffee bar, the furniture you choose can make or break the success of your business and with operators having to stand out in what is such a competitive and thriving marketplace, it is essential that you create an environment that reflects the personality and values of you and your establishment. VINTAGE So what’s on trend for 2017? As expected, the Vintage and Retro style of furniture which burst onto the scene has continued to rise in popularity ever since is here to stay. Vintage style furniture has a raw edgy feel to it and works perfectly with either contemporary or more traditional interior styling. Think

rustic wooden table tops with metal bases and seating in a vintage leather finish or mix and match different styles of chairs for a really eclectic look and feel that is totally unique to your sandwich or coffee bar. It’s not always practical to source individual items so look for a supplier that can offer a range of different style of chairs in various finishes and combine woods with metals and vintage fabrics or rustic leathers. NORDIC STYLE Nordic style interiors and ultrasimplistic furniture designs are still big for 2017, with either raw oak or painted wood finishes being utilised to create that shabby chic, rustic interior. That being said, there seems to be somewhat of a shift towards introducing darker wood tones alongside the white and greys that have been dominating


the interior design scene in recent years. This year we are set to see much warmer woods and bolder colours throughout commercial interiors and demand is rising for rich dark oak finishes and more natural wood tones to sit side by side with the Scandinavian style that features predominantly white and grey. Expect to see a lot more of natural wood tones creating a stripped back style that complements the elegance and character of vintage designs excellently and ties in nicely with other major furniture trends of 2017. A combination of shades of woods is a popular way to add depth and character to any space and make your bar stand out from the crowd. Wooden tables with a deep hue look set to be a leading player in the interior design stakes for 2017.

FURNITURE METALLICS Metallics were massive for 2016 and they look set to remain high on the top interior trends list for this year. Since the recent rise of industrial conversions into bars, cafes and hotels, the use of metals is a trend that hospitality business owners have been keen to incorporate. Warm metals such as copper and brass have taken the industry by storm

and are being widely used in lighting, chairs and tables but the shades to watch out for this year are the cooler tones of metal such as chrome and nickel. But beware- when a trend has such prominence in the market it can be easy to go overboard so aim to strike the right balance by opting for subtle accents of metallic on within your furniture, combine metal table bases

with wooden tops or integrate some brass accessories or studding as an addition to seating. JEWEL TONES AND PATTERNED MATERIALS What about colour schemes? Although neutral tones like whites and greys are still featuring highly, especially with Nordic styling still being so influential, we predict 2017 will bring much braver use of colour on furniture with vibrant fabrics, particularly jewel tones and bold statement patterns such as monochrome dogtooth and tartan. Luxurious materials like velvets, tweeds and chenilles in ruby reds and jasmine green will feature highly in sandwich and coffee bar and other commercial interiors and with their ability to add instant style it’s an easy way to reinvent an otherwise ordinary style of chair or bench. The use of reds, greens and luxurious purples as well as patterned fabrics such as tartan are a great way to introduce colours, add interest to a room or create a cosy feel.

Hot Food Takeaway Cookipack® from Sharpak is a range of microwavable trays enabling consumers to enjoy takeaway restaurant food at home or on the move.

Key Product Information: • Suitable for all kinds of hot meals • Allows consumers the option of reheating at home. • Available in capacities from 400ml to 1250ml and either 1, 2 or 3 compartments • Separate transparent OPS or clear PP Lid options

• Dark black bases provide extra colour contrast helping food to stand out • Opening tabs • Rim closure with the addition of two extra clips for an extra secure fit • Stackable to improve transport and storage

To order please call our sales office or visit our website

Telephone: 0191 296 2007 Email: / Website: Address: Unit B7 Hamar Close, Tyne Tunnel Estate, North Shields, NE29 7XB May 2017 67

FURNITURE When it comes to hospitality industry interiors, the use of large communal tables is a trend which is losing momentum. It’s best to avoid integrating sharing tables in your layout and instead combine lots of smaller ones which can after all be rearranged to create a bigger tables if the need arises! This makes your floor space and seating options much more versatile and smaller tables provide an intimate and more private experience that sandwich and coffee shop goers are currently loving. Small round tables with a single pedestal leg and big plush tub chairs or snug areas featuring comfortable sofas and low individual tables, where customers can nestle into a corner in a relaxed and informal environment, are always popular. This cosy, casual atmosphere is something that customers are increasingly seeking from a venue. Furniture shapes are going to change this year with us seeing much more rounded and softer edges. Intriguing forms like curved sofas or turned legs on wooden chairs and stools add interest to a piece of furniture and contrast perfectly with edgier geometric accessories industrial lighting and vintage décor that are dominating the interior design scene right now. When buying furniture for your sandwich or coffee bar it’s important to get the aesthetics and styling right but what is equally as important is buying furniture that has been designed specifically for contract use. Your furniture should be an investment and domestic furniture just won’t cut it in a busy commercial environment. Trent Furniture offers a huge range of furniture that is certified suitable for contract use with specific ranges designed specifically for sandwich or coffee bars and cafes. The ‘Pyramid’ range of table bases

are chic and stylish and available in either smooth polished chrome or a classic sleek black to perfectly complement any wood colour you choose for the table top. The space saving design with single pedestal is appreciated by operators who want to maximise space and offer comfortable and practical tables. With the table available in three heights, Trent recommend combining some standard level seating with bar stools as well as low level tub chairs and sofas to cater for a variety of customers. Having the same table design in different heights creates a versatile venue but maintains

consistency of furniture style to avoid it looking like a lack of thought or attention has gone into the planning of the interior. Trent has extended its range of fully upholstered chairs to include a stunning fabric options on the Abbruzzo and Rimini designer chairs. The aptly named Autumn upholstery is a bold red pattern reminiscent of tartan, striking a vision of cosy interiors all paired up with chunky wooden tables and rustic décor. The Cappuccino finish is a classic combination of creams and neutrals in a simple and sophisticated chequered pattern and brings a touch of elegance to any interior. Trent Furniture Regent Street Industrial Estate Narborough - Leicester LE19 2DS Tel: 0116 286 4911.

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Dollar Rae has led the way in retail design environments for over 75 years throughout the UK, Europe & internationally. Our full turnkey service including concept design, manufacture and installation of food retail design has significantly increased our clients market presence, turnover and profitability.



Our reputation has been built on trust, commitment and care to deliver next generation food retail environments for craft bakers, coffee shops, butchers, patisseries/chocolatiers and delicatessens.



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The Café Society

Join us for the Joint Technical Group Forum

Hosted By Fresh-Pak Chilled Foods, 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB

Date: Thursday 8th June At 10.30 am

Agenda 1. 10.30am - Optional visit to FareShare Yorkshire Regional Centre As the centre is near the meeting venue and FareShare are presenting at the meeting, this visit would give delegates a good insight into the work of FareShare. The centre is FareShare Yorkshire, situated at Unit 14 Aldham Industrial Estate, Wombwell, Barnsley, S73 8HA 2. Welcome by Fresh-Pak 3. Working together to reduce food waste How the Association and retail sector can work with charities to reduce food waste – Mark Varney, Director of Food, FareShare

4. Demand and Supply Management in the Chilled Food Supply Chain: Prediction is Not Enough This talk presents overview results of considerable investigation into demand patterns experienced by a SME chilled food wholesaler supplying schools, restaurants, pubs, and other food retailers. Numerical records of orders were used to evaluate the beliefs as to the effect of the weather and other factors on day to day demand, and it was discovered that other sources of variation in demand overwhelmed these factors, and limited the accuracy of prediction. Prediction itself is insufficient in this application as a business need, in a competitive market, to provide

Lunch will be provided high levels of service means that higher numbers of products must be ordered than are expected to be sold. A simulation approach was developed to estimate the amount of product that should be ordered in order to meet the desired service level given realistic levels of prediction accuracy – Ross Clement, Senior Lecturer, De Montfort University 5. Lunch 6. Metagenomics – A new culture independent method to generate a microbial profile of food - Greg Jones, Microbiologist, Campden BRI.

It is intended that the meeting will finish at approximately 2.30pm

Attendance is FREE

for full manufacturing, supplier and retail members attending (one per company).

To book your place please email Telephone: 01291 636341


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PACKAGING BUNZL CATERING SIMPLY CUPS RECYCLING EVENT BUNZL Catering Supplies and Loughborough University ran an engaging event recently as part of the Simply Cups recycling initiative, aimed at raising awareness amongst students and encouraging positive behaviour. Loughborough University is the first university to sign up to the Simply Cups scheme, with a sizeable customer base of hot-drink consumers, and a strong desire to manage its waste sustainably. The University has two campuses and the event took place on the main Loughborough campus which has 16,000 students, 3,500 staff and in excess of 1,500 tenants on site, in addition to the visitors and local community using its facilities: all of whom contribute to the usage of disposable hot drink cups. As a founder member of the Simply Cups scheme in 2015, Bunzl Catering Supplies is committed to providing customers with solutions for wasting less and recycling more, which is a message it was keen to share with the students. The high-energy day featured a variety of engaging elements including a cup-stacking challenge with a £100 voucher prize, and Cupbert the Simply Cups mascot: with Bunzl Catering Supplies’ goodhumoured Head of Regional Sales wearing the costume and interacting with students throughout the day. The team also handed out drink coasters across three University sites, which carried a cup recycling message to: “sip it, flip it, tip it, stack it and trash it”, educating consumers about best practice when recycling single-use paper cups.

RAP wins FPA Manufacturer of the Year Award RAP, designer and manufacturer of sustainable food-to-go packaging, won the much-coveted Manufacturer of the Year Award at this year’s recent FPA (Foodservice Packaging Association) Awards ceremony. Held at the Grand Hotel Brighton, 450 FPA members were present to witness RAP pick up the award, as voted for by customers. Graham Williams, CEO for RAP, said: “We’re absolutely thrilled with this win. To be recognised by the customers that we serve on a daily basis is a huge compliment and confirms what excellent products and service we provide. “This has been a successful and exciting 12 months for us having recently gained ‘AA’ Global Standards Status from BRC, two further UK Packaging Awards and the Unique Packaging Solution Award at the Café Quality Awards. This latest recognition has been achieved as part of a great team effort.” In addition, RAP was highly commended in the Product Innovation Award for its Open Sandwich Box and Strip Laminated HandRap.



PRODUCT INNOVATION SMITH ANDERSON for Deli 2 Go Hot Paninis and Toasties Highly Commended: Smith Anderson, for Greggs Pizza Pocket, Tri-Star Packaging for Gourmet 24.7, Rapid Action Packaging for Open Sandwich Box, Rapid Action Packaging for Strip Laminated HandwRap, Euro Packaging for Meal Deal Combination Carrier, Ones to Watch: Frugalpac for Frugalcup, Huhtamaki UK for Future Smart and Euro Packaging for Meal Deal Combination Carrier CORPORATE SOCIAL RESPONSIBILITY BRAKES for Meals and More campaign Highly Commended: Bidvest Foodservice SUSTAINABILITY NOVAMONT for dual use compostable carrier bag Highly Commended: Delphis Eco and Vegware RISING STAR AWARD KATHERINE FLEET, RPC Group CHAIRMAN’s AWARD Chairman’s Award 2017 to NEIL WHITTALL, Huhtamaki UK

AB Group Packaging launch heavyweight paper bag AB Group Packaging has launched a reusable ‘heavyweight’ paper bag, which is PEFC certified, 100% recyclable and has the unique ultra-strong quality of being able to carry up to 37lbs in weight. The new product was launched at this year’s Packaging Innovations exhibition,

held at the NEC in Birmingham. The paper used to make the bags is more durable than standard papers as well as being both water and tear resistant. The super strong paper bags are constructed with large side gussets, which allow the bag to sit upright and open easily for fast,


easy packing. With its cleverly concealed handles, the bag also has the capability to fold neatly, allowing it to be stored for reuse. The bags have soft hold handles, can be supplied with a coloured handle option, and are available in custom sizes with custom branding options.

SYSTEMS SOFTWARE for the Food Industry

SALES Enter sales orders, integrate with your website, EDI integration, import orders from email. Generate delivery notes, invoices, production sheets, bill of Materials. Van scheduling, Sales/margin analysis and costings.

PURCHASES Raise purchase orders, email to supplier. Book goods in, reconcile invoices. Update cost prices. Setup preferred suppliers, reporting and purchase analysis. Link to accounts software.

STOCK Sales and purchase stock control, Stock takes, waste adjustments. Stock valuations, stock holding projections. Stock enquiries, theoretical versus actual.


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some of our display stands for cafes and bakeries

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Kirkby sandwich shop’s 24 breaches of food hygiene standards A Kirkby sandwich shop owner has been sent to Nottingham Crown Court to be sentenced for 24 breaches of food hygiene standards. David Hawkins ignored warnings from Ashfield District Council inspectors after they visited the Bakery, on Portland Street, in December 2015, and again in July 2016. Magistrates in Mansfield told him any one of the charges could have caused harm to members of the public. According to the Retford Guardian, Inspectors reported filthy conditions, including greasy fans, mouldy fridge seals and dirty shelves, while the pie press and microwave oven, storage cupboards and chopping boards were unclean. There were holes in the ceilings and gaps in the walls which could have let in rats, mice and other vermin. Missing

insulation strips meant the temperature for sandwich fillings could not be controlled, and uncovered pies were left to cool in rooms where they could have been contaminated. The inspectors found that Hawkins failed to separate raw ingredients which could have contained harmful allergens, and saw that inadequately trained staff were drinking while preparing food, and not washing their hands when making sandwiches. Hawkins, 26, of Windsor Road, Mansfield, admitted 24 charges of failing to comply with food safety and hygiene rules. Sarah Neale, mitigating, said Hawkins had “started on the back foot” after asbestos was found in the roof, causing delays, as well as problems with “boggy” land outside, and blocked pipes which prevented him from putting in

washbasins. Hawkins’ business partner dropped out, leaving him to cope with the paperwork, she said, but he struggled because of dyslexia and couldn’t afford to hire a replacement. “He has unfortunately bitten off more than he can chew,” said Miss Neale. “He is a proud young man who wanted to provide for his family “He has put blood, sweat and tears into this business for five years. “He feels that he has let down his family. He feels extremely embarassed. He wanted to take over from where his parents left off.” She said he neglected to train staff properly and left it to their “common sense”, but they were “unsupportive” and “blatantly disregarded” procedures he put in place. Hawkins, a dad-of-two, was due to be evicted from the premises, the court heard.

£2,500 FINE FOR ISLINGTON CAFÉ’S MISLEADING HYGIENE RATING ISLINGTON Council is urging food businesses to check they are displaying the correct food hygiene ratings after prosecuting a north London café for its failure to do so. Veli’s Café, opposite Arsenal’s Emirates stadium, was fined thousands of pounds after it falsely claimed to have a top food hygiene rating when its actual rating was much lower. According to the Evening Standard, Council inspectors found the café had put up two misleading stickers which said the Highbury café was rated five – the highest possible ranking – while their actual rating was one, meaning “much improvement necessary”. The café, in a row of shops on

Drayton Park opposite the football stadium entrance, was taken to court and has been landed with a bill of nearly £2,500. It had previously been rated five but was downgraded four levels in July 2015. The café’s current hygiene rating is three following an inspection in October last year. Kinal Ltd, the company trading as the café, was fined £1,500 for two offences under the Consumer Protection from Unfair Trading Regulations. It must also pay costs of £896 and a £75 victim surcharge, Highbury Magistrates Court heard. Cllr Andy Hull, Islington Council’s


executive member for finance, community safety and performance, said: “It’s important residents and visitors know where they can expect good food hygiene, and have confidence in the food hygiene rating system. “We urge businesses to make sure they are displaying the correct food hygiene rating – we will take action where the rating displayed is higher than a business’s actual rating. “If businesses are not sure how food hygiene ratings work or what they need to do, they can look at the Food Standards Agency website for help and advice, or contact our Environmental Health commercial team.

HYGIENE A third of Newnham borough sandwich bars and takeaways need hygiene improvement NEWHAM has the highest proportion of takeaways requiring major hygiene improvement of any London borough. Almost one in three takeaways and sandwich shops in the east London borough, home to the Queen Elizabeth Olympic Park, have a zero or one-star hygiene rating from the Government’s Food Standards Agency, according to Evening Standard analysis. This means “urgent” or “major” improvement is required in terms of food storage, preparation and cooking. The second worst borough for takeaway hygiene is nearby Havering, where 23 per cent of the places inspected needed major improvement. Overall, 11.3 per cent of takeaways in London have one or zero star hygiene ratings. Westminster was found to be the capital’s most hygienic place to pick up a takeaway, with not one outlet receiving fewer than two stars for hygiene. The City of London, Haringey and Bexley were the other three authorities to boast below five per cent of takeaways requiring major action. The FSA’s ratings are based on three aspects; how hygienically the food is handled, the condition of the building and how the business manages and records its hygiene procedures. The guidelines state that zero-star rated takeaways “are very likely to be performing poorly in all three elements and are likely to have a history of serious problems.” Food establishments in Wales and Northern Ireland are required to display their rating, with England to follow suit from 2019.

Double serving of food hygiene and E. coli regulations, accompanied by tougher sentencing, on the menu RESTAURATEURS, pub landlords, supermarkets and other owners of businesses preparing and serving food and drink across England and Wales are being warned that they face losing their livelihoods and even their liberty, if they endanger customers’ health under a combination of new laws and a trend for tougher sentencing, according to UK-wide commercial law firm Maclay Murray & Spens LLP (MMS). Philip Sewell, a London-based commercial dispute resolution partner with MMS, said that sentencing is set to become tougher for food and drink providers who breach these laws or other food safety regulations, such as those around hygiene. “In the wake of recently tightened sentencing guidelines for health and safety offences, where business turnover and the potential harm a breach could cause are now being taken into account, it is only a matter of time before a similar approach is adopted for food hygiene and labelling offences,” he explained. “We are already seeing evidence that tougher sentences are being sought by the CPS in England and Wales.” Under the latest EU regulations, now in force, businesses preparing and selling pre-packaged food and drink must provide details of 14 major allergens present in the food they serve. Meanwhile, regulations introduced by the Food Standards Agency on 1 March, addressing the serving of minced meat products, for example rare burgers,


means such food products must be thoroughly cooked, except where specific approval has been obtained. Business owners looking to serve burgers or other mincemeat products that have not been cooked thoroughly throughout will need to obtain verification from their meat supplier that they are approved by either the FSA, the relevant local authority or Environmental Health Officers. Mr Sewell concluded: “The FSA has previously set out that burgers should be cooked thoroughly, as E. coli bacteria, which cause food poisoning, can be present throughout mincemeat, rather than just on the surface. Now that the agency has spelled out how caterers and restaurateurs can go about serving rare burgers, those who ignore this process and endanger the public, or actually cause a food-poisoning outbreak, are likely to feel the full force of the law.” It shall be for restaurateurs to prove, if challenged, that they are cooking burgers and serving a safe product because they are following techniques verified and validated due to food safety expertise. The simplest method to achieve compliance might be to cause bacterium log reduction to a satisfactory level by cooking burgers at a minimum temperature of 70 degrees centigrade over at least two minutes or at 75 degrees centigrade for at least 30 seconds combined with flipping, slower cooking to reach the optimum temperature points and covering while cooking.“

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Invest in

technology r logy when it comes to setting up you hno tec on mp ski to d pte tem be n’t Do tem will ensure a relatively quick sys S PO od go a of ts efi ben The . sandwich bar nancial control of the business. pay-back and vastly improve your fi Good Till Co, explains how Oliver Rowbory, co-founder of The


hen you are setting up a new café, sandwich bar or coffee shop you’re inevitably going to face some significant upfront costs. Cash flow is absolutely critical for any small business, and at a time when 40% of UK start-ups fail within five years, it pays to watch the pennies. Wherever you are based in the UK, premises are likely to be one of your biggest expenses. However, on top of the rent and rates, chances are you will have to spend money on furniture, fittings, signage and a seemingly endless list of other essentials. And of course, any self-respecting barista is going to need reliable equipment to ensure they’re consistently delivering the perfect cup to their customers, because in such a competitive market, quality counts. So, with so much initial potential outlay on getting your premises looking right, where should digital technology like Point-of-Sale (POS) systems fit into the list of priorities? Is it the kind of luxury that would be nice to have further down the line when budgets are less stretched, or should it fall into the essentials category from day one? Let’s examine some of the pros and cons technology brings.


The value of technology FREE CUSTOMER WIFI IS “ESSENTIAL” The days of the “internet café” may have been and gone, but there is no doubt that the web has changed the way coffee shops operate. It has shifted customer expectations and behaviour – a recent study showed 90% of people in the UK now class broadband as “essential”, ahead of only food, water, energy supply and housing. Despite the ever improving 3G and 4G network across the UK, many people still look to a coffee shop as somewhere they can connect to the internet and get some invaluable work time. While many outlets still charge for the privilege, the number of venues offering free Wi-Fi access has now shifted customer expectations so that it has now become the expected standard. UNDERSTANDING YOUR CUSTOMER In recent years, online businesses have had an advantage over offline competitors through the ability to use

data to understand who is spending what and when, and which promos work best. Now technology is blurring the lines between online and offline, even small sandwich bars and coffee shops can capture and use data to send highly targeted offers to customers and run loyalty schemes to maintain an active and engaged customer base. The data you capture through POS technology can also help to identify seasonal trends in customer behaviour. Pre-empting what your customers will demand will not only allow you to ensure you always provide a convenient service for them, but you can also combine it with intelligent use of stock data to allow you to keep effective control over ordering. CONVENIENCE IS THE NEW LOYALTY At a time when customer loyalty continues to decline, convenience is key, so you really need to make the customer experience as hassle-free as possible.

The explosion in popularity in contactless payments and the emergence of mobile payment options like Apple Pay have also shifted customer expectations. Take a moment to consider how much cash you have in your pocket at any time – is it less than the price of a coffee and a cake? If you’re limiting people to the cash they have in their pocket, you’re likely to miss out on the up-sell or lose them altogether. Many coffee shops are now even taking convenience a step further, with apps that allow customers to order ahead and cut out queues. It may not feel like an essential service right now, but if your competitor down the road is offering more convenient options, it could have a significant impact on your revenues. POWER TO THE PEOPLE Managing staff can be one of the challenges that takes new shop owners by surprise, as it involves not only coordinating resources, but also managing personalities and dynamics. The data collected by a smart POS can be May 2017 79


a hugely beneficial when it comes to staff management, particularly as it separates the facts from any emotion, so you can make more informed decisions wherever you are in the world. With the right data points you can look at whether you’re getting the ratio of staff to activity correct at different times. You can also dig deeper to see how staff are working, pulling out information like your best salesperson, your sales vs wage cost or even spotting opportunities to develop staff. In today’s increasingly anonymous digital world, genuine human interaction is scarcer than ever before. This only makes a human connection more valuable, so it pays to use data and technology to enable your team to work smart and feel engaged with the business. BE FINANCIALLY SAVVY For sandwich shops, as with any small business, problems with cash flow can be crippling. Data and technology can be your best friend when it comes to understanding cash flow trends within your business. It can help you identify a problem before it hits, which is a potential life-saver. You will often hear small business owners say they’re “not a numbers person” or that they just hand all their bookkeeping and finances over to an accountant to manage. That is fine, but technology now makes it so easy to integrate financial data with accountancy software that there really is no excuse not to know your numbers. In fact, the integration of accountancy software with your POS is so proven to increase

efficiencies that HMRC VAT inspectors are even now recommending it. THE COST OF TECHNOLOGY But surely all this technology must come at a cost? The kind of data and business intelligence that used to be available to only the largest chains is bound to take a significant chunk out of an already stretched budget for a new independent outlet, right? Well the good news is that a number of technological developments in recent years have combined to make such services more accessible than many people imagine. The costs can vary wildly, but broadly speaking they fall into one of two categories: TRADITIONAL POS SYSTEMS: On their most basic level, traditional POS systems are little more than a calculator and a secure cash drawer. However, they do range all the way up to state-of-theart bespoke systems used by some of the giants of the retail world. Today, most traditional POS systems operate on a Windows based platform, combining a visual display with hardware to take payments. They are also often “off-the-shelf” options, whereby the full POS system arrives ready to plug in and operate for yourself. However, this also means a large initial outlay to buy the system, which can run into thousands of pounds. CLOUD-BASED POS SYSTEMS: The development of the “cloud” has been one of the most significant technological trends of recent years. For POS systems,


it means data is collected, processed and stored securely on a remote server, which means they can not only work quicker and more flexibly, but can also be supported at a lower cost. The mainstream adoption and availability of smart devices like tablets has also enabled POS providers to utilise powerful hardware cost-effectively. By integrating an iPad into a POS solution, cloud-based POS system can simply run via app, which providers can support and update remotely. The software runs in a way that is very intuitive to users, and the hardware looks pretty cool to customers too. The big difference with the cloudbased POS system is that they typically run on a “Software-as-a-Service” (SaaS) model. In some cases there is some initial outlay for the tablet itself, but many offer free trials and supporting a single till unit can cost little more than £1 per week, Snwhich can be much easier to swallow for a new sandwich and coffee shop.

THE GOOD TILL CO. Oliver Rowbory is co-founder of The Good Till Co., a cloudbased POS system that gives independent Sandwich bars, coffee shops and retailers access to powerful data intelligence.

10 years at the heart of the food-to-go sector JOIN US AT OUR NEW HOME – ExCeL, LONDON “I find every visit to lunch! hugely valuable as it really is the key event for our industry. The special 10th anniversary lunch! at ExCeL London will be particularly exciting for buyers in the sector.” CAROLINE CROMAR, BRAND DIRECTOR – FOOD & MARKETING, PRET A MANGER

@lunchexhibition #lunch17

Visitor registration opens soon at


NEW DIRECTOR AT SNOWBIRD FOODS SNOWBIRD foods has appointed Helen Swan to the key post of commercial director and she joins joint managing directors Albert McGovern and Philip Paul on a three-person board. Well known in the food industry, Ms Swan joined the fully cooked sausages and meatballs company in 2003 and was latterly its national accounts manager. A sales development managerial appointment is pending. In addition to sales, Ms Swan has responsibility for the proactive ideas team which staffs the new product development department and is also tasked with driving forward an enhanced marketing programme. “Helen’s appointment gives us a perfectly balanced senior management team which will drive Snowbird foods forward on a series of exciting new product and business development adventures,” said Mr. McGovern. Tel: 020 8805 9222.

WRAPSTERS, GLENDALE’S ON-THE-GO SNACKS GLENDALE Foods is launching Wrapsters, a new line of on-the-go snacks. Ideal for those with a fast-paced lifestyle, the company has created four authentic flavours. “For a hearty, meaty snack, we offer an Italian Style Meatball wrap, generously seasoned with Italian spices and herbs and topped with a delicious sauce. For those who enjoy an Indian-inspired experience,

our Chicken Tikka wrap is sure to satisfy. Our BBQ Pulled Pork wrap is perfect for those who love the smoky flavours of a good ol’ fashioned American barbecue. Finally, for an Asian-inspired snack, our Sweet Chilli Chicken combines chicken, vegetables, and a sweet chilli sauce to deliver big flavour. Stock up today to try all of our fabulous varieties!,” says the company. Tel: 0161 743 4100

‘AS VERSATILE AS AN EGG’ THE innovative German manufacturer Krumbein Rationell has recently extended its range of production machines that are synonymous with slicing fermented buns and bagels. To accommodate market demand, the new BBS-1V Slicing Machine allows the operator to be versatile in the way product is sliced. The choice of slicing includes a hinge, complete, or butterfly cut. The butterfly style is one that enables a sandwich to be filled liberally, enhancing its appearance, creating an impulse purchase. The variable cutting speed is both precise and accurate with a high production rate achievable from nonskilled labour. Easy to clean and keep clean, quiet in operation and engineered from durable hygienic materials, the initial investment can quickly be repaid. The blades are designed to reciprocate against each other, working


in a clockwise/anticlockwise direction, permitting a self/sharpening motion to provide the perfect slice. The total concept of this machine is designed for its reliability, flexibility and longevity, with low cost maintenance. Contact Daniel Dunne at Interbake Limited on 01706 82 5596 or email


MOVE TO BIGGER PREMISES AS 4 ACES CONTINUES TO RAISE ITS GAME 4 Aces has completed an office move, with the packaging specialist settling into over 32,000 sq ft of warehouse space, holding 2000 pallets and 1,500 sq ft of office space, with parking and space for multiple container vehicles deliveries, on River Way Industrial Estate in Harlow. The accommodation gives the company over triple the square footage of space it had at its previous address and will enable 4 Aces to continue with its ongoing expansion plans and best manage its rapidly accelerating growth. The move, which has cost 4 Aces in the region of £550,000, has triggered further investment in the company, including the purchase of two new VNA (Very Narrow Aisle) forklifts, running on state of the art wire guide technology, with the capacity

to reach up to 40 ft of racking, running on electrical devices; and an automated order system with hand-held scanners, linked with stock, to avoid picking errors. The supplier has invested heavily in the latest technology to ensure that the company’s impeccable customer service record is maintained in the face of significant growth. The new commercial space incorporates a meeting room, kitchen and bathroom facilities and a large open plan space, including hot desk areas for members of the sales team and space to accommodate visiting clients so that they can access wi-fi and embrace flexible working, operating in comfort from 4 Aces’ offices. There is also a ‘gold seal’ room containing versions of all the company’s products to-date, for ease of reference. Tel: 01992 535774.

NEW BLADE PACKS FOR PANTHEON’S VEGETABLE PREPARATION MACHINE ADD VALUE PANTHEON has just launched a trio of sector-specific blade packs for its popular VPM Vegetable Preparation Machine to simplify the options for the various types of user whilst also bringing down the cost. The plug-in VPM is exceptionally durable with an all-metal hopper and base and will withstand continuous use across a wide variety of foods from nuts and hard fruits and vegetables such as potatoes, carrots, celery and apples, through to softer items

like breads, cheeses and even chocolate, with perfect results every time. Tel: 0800 046 1570 Web: Email

HERALD PLASTIC STRENGTHENS POSITION AS A BRITISH MANUFACTURER HERALD Plastic has announced that it will be expanding the selection of goods that it currently manufactures following inward investment of approximately £1 million. The quality disposables manufacturer and supplier has increased its warehouse facilities, purchased more machinery and added to its core team in preparation for a period of business development and strategic growth, during which Herald aims to significantly increase its turnover. Although Herald imports a wide range of goods which it supplies to the bar, catering and hospitality sectors, its manufacturing capability has been limited. The disposables specialist is now keen to build its manufacturing arm, in the wake of Brexit, with an initial focus on producing a more robust line of catering products to compete with those currently being imported. Managing director of Herald Plastic Yogesh Patel, explains: “We’ve been manufacturing a limited range of disposables since our inception almost thirty years ago. However, we

feel that now the time is right to build on this area of productivity and to future-proof the business. We’re aiming to firmly position ourselves as a UK manufacturer that can provide a valid alternative to the current offering when it comes to catering disposables, and we look forward to extending our contribution to the market, having introduced new manufacturing capacity, including extra injection moulding machines. “The directors have a shared, in-depth knowledge of manufacturing and we are keen to use our expertise, experience and know-how to drive this side of the business. The market is changing and the time is now right for UK manufacturing to experience its own renaissance - we aim to ride the crest of that wave !” The company is also investing in marketing activity to ensure that its key messages, as a brand that has longevity and substance, are driven through all communications. Tel: 0208 507 7900… May 2017 83


Innovative lunchtime food to go needs creative packaging solutions The ability to move with the times and have the right packaging within easy reach for each new food to go trend will place foodservice operators ahead of the game, says Colpac’s Neil Goldman


unch time queues of busy workers streaming out of cafes and coffee shops will be a key focus for change for operators in the future with pre-order web sites and apps now the order of the day. With a third of employees stating they now eat at their desk, and growing alternatives for the traditional wedge sandwich including hot food to go, wraps, super salads and protein pots from a huge variety of outlets, food service operators are under increasing pressure to cater to their health conscious, time poor, promiscuous customers who won’t hesitate to go elsewhere if their needs aren’t met.


From a hearty sandwich to a roll with soup, bread was the lunchtime staple. However, reports suggest that growing numbers of consumers – particularly health-conscious women - are looking for bread replacements, particularly on ‘austerity’ days of the week. (‘Indulgent’ days towards the end of the week are another matter, of course!). Official figures show sales of wraps and pittas have risen 12.8 per cent in the past year. Through the popularity of ‘bread alternatives’ the sandwich market remains buoyant and increased in value by 2% in 2015, with 3.2 billion sandwiches sold according to the British Sandwich & Food To Go Association.

PACKAGING TRENDS Meanwhile, the food to go market keeps evolving with the demand for alternatives such as lighter eats, street food options, grab and go breakfast wraps, burritos and Asian-style flatbreads. As a result, cafes, delis and sandwich bars need to be at the top of their game to remain competitive, according to Neil Goldman, Managing Director for Colpac, one of the UK’s longest established designers and manufacturers of food packaging solutions: “With the increasing variety of alternatives the sandwich market is growing, so it is important for food service operators to keep on top of current trends to remain competitive,” he says. Health is also a big driver for consumers moving away from sliced bread to lighter options such as wraps and thins. A further 15% however have ditched the bakery section altogether. Largely due to the ripples left from the 90’s Atkins diet phenomenon, these customers are looking to salads, sushi and other snacks which they consider to be healthier and less fattening. Coupled with the grab-and-go lifestyle of busy consumers, new food establishments are popping up all the time to cater to these increasingly adventurous palates. In the past few years more and more have been opting to pick up food on the go, rather than packing lunch in the morning and the ‘food to go market’ has hit £20.2bn - a quarter of all eating out spend in 2015. So how do food service operators offering take away lunch time options, package up such a vast variety? Ultimately multi-functional packaging is the way forward; clean and simple, with the ability to label accordingly. An operator may be packing a panini one minute and a filled wrap the next, so the ability to use an all-in-one film to board pack is beneficial as it can be shaped around the product to fit and either heat sealed or clasped together with the use of an integrated paperboard clip. Speed is also essential when packing freshly made food and as over a third of customers gauge the freshness of a product from its appearance, being able to see the product is a cue to freshness, so packaging needs to offer excellent visibility of food items. An all in one film to board pack offers this

as not only does it protect the product but the clear film displays their purchase clearly. Packing loose items such as salads or sushi is a different matter and requires a completely alternate style of packaging. However, the same principles – efficient, fresh and ease of use – still apply. A paperboard base and plastic lid is the ideal combination here, enabling food service operators the ability to pack food quickly, while the clear lids gives customers the fresh visibility they crave. The paperboard base should be durable and resilient to absorption from dressings and sauces. But it isn’t just the changing eating fads of consumers that foodservice operators need to contend with. It’s the growing influence of recycling savvy customers too. Environmental sustainability and business don’t always go hand in hand, especially when it comes to food product packaging. Some of the most common household packages – including crisp bags – often aren’t recyclable. But café and coffee shop owners, hoping to capture the food-togo market, need to woo sustainabilityminded customers and this can be a real problem. Even though it makes up a small part of a product’s environmental impact, packaging is the first thing that consumers see, and it can heavily influence their buying decisions. “There are many strands to sustainable packaging, from recyclable packaging which can be processed and manufactured into new products, to

fully compostable within 90 days,” comments Neil. Foodservice operators need to fully understand the sustainable nature of the packaging they choose and take care during the selection process to ensure that they don’t come from sources which don’t damage the environment. Ultimately, however, packaging plays a vital role in preserving foods and reducing waste. Foodservice operators looking for specific packaging to suit the foodto-go arm of their business should look for suppliers who can offer them everything under one roof. Ultimately the tastes of customers are continuously evolving and no food provider wants to be left with a quantity of packaging which is unusable, so look for a supplier who can offer shorter batch runs, or multipurpose packaging. One who can meet individual demands and tailor solutions accordingly would be advantageous as would the ability to apply bespoke labelling. “Labels can be supplied on a roll, so that food operators can apply as much or as little information as required including ingredient alerts, and can be applied swiftly to individual items,” comments Neil. The truth is consumer tastes will always evolve and competitively priced appetising food will always have a place in the market, but the ability to move with the times and have the right packaging within easy reach for each new food trend will place foodservices operators ahead of the game. May 2017 85


Are you ready for

the grind? A guide to coffee machines What are the best options for sandwich and coffee bars when it comes to coffee making? Daniel Clarke, UK sales director for Cimbali, the world’s largest coffee machine manufacturer, has the answers


any people dream of setting up their own sandwich bar and coffee shop and making that decision to go it alone can a very exciting, albeit a daunting and demanding time. Amongst all the paperwork, planning and organisation that’s needed to get things off the ground,

I would advise any new business owner to spare some thought for the one area that has the potential to turn a great profit if managed correctly, that is the speciality coffee menu. There is no doubt that we have become a nation of coffee addicts. Over 2bn cups of coffee are sold in


the UK every year and the market shows no sign of slowing down. Good coffee and decent sandwich and coffee shops have become an integral part of our lifestyle in the UK so there’s plenty of opportunity, especially if you give consumers a reason to choose your establishment over others on the high street.


Supporting you throughout every stage of your café’s evolution with the Independent Coffee Roasters’ Village, Artisan Food Market and more. Plus new for 2017 - Caffè Connections Conference.



COFFEE MAKING EQUIPMENT Remember that being a smaller, independent business might be the very thing to attract potential customers to you. Consumers care about the quality of the coffee and the service they receive, which are two areas that you as a small business can control much better and with more care than a comparable branded high street coffee shop chain. Which coffee machine is right for me? Keeping customers happy with great tasting coffee and minimal queuing times is easily achievable as long as you invest in the coffee making equipment that is right for your business. By the time you come to start looking at coffee making equipment seriously, you will probably have already thought about the profile of the customers you are trying to attract and what sort of coffee volumes you are aiming for. Perhaps you are a city centre outlet aiming for the morning and lunchtime trade from busy urban professionals, a high end specialty sandwich bar and coffee shop that has created a niche for more interesting and unique coffees or a destination outlet targeting seniors or mum and toddler groups and after school get togethers? Understanding your market position As important is how you intend to position the business – a non-specialist, where the coffee is great but the emphasis is clearly on the food offer which is likely to be made on the premises and priced at the premium end of the scale, or an artisan coffee specialist with a hot shot barista team and an emphasis on carefully selected single estate blends and creative recipes These areas are all important in terms of determining what type of coffee machine to invest in. The traditional route A traditional espresso machine uses fresh beans and milk and there is no doubt that they make the best possible coffee going, taking centre stage behind the bar and adding a wonderful touch of drama which enhances the customers experience. But to deliver great coffee, traditional machines are very much reliant on the skills of the barista. And, given the high turnover of staff that the industry is known for, an ongoing investment in staff training is usually needed as a backup.

Professional coffee machines: the options Traditional espresso machine Traditional espresso machines look fantastic and make an eye-catching focal point in any coffee shop, and of course, they make excellent coffee. Manufacturers usually offer a range of machines, from smaller entry point designs to larger options with three or four groupheads from which it is possible to make multiple espresso base drinks at once, although if you are busy enough 2 x 2 grouphead machines might make more sense in the long run. Look out too for valuable integral features such as milk preparation systems; pre-set temperature controls for each recipe and automatic grinder blade adjustment which all help the barista deliver that perfect coffee every time. Bean-to-cup machines A quality bean to cup machine provides a premium experience, creating a range of espresso-based drinks at the touch of a button. Recipes can be customised for different depths of flavour, drink temperatures and cup sizes. These all-inone machines are ideal for those who want more speed and convenience than offered by an espresso machine and they really do make excellent beverages. Filter coffee Filter coffee machines can generally brew 2, 4 or 6 litres of coffee and are very easy to use and extremely consistent, giving a quality repeatable quick serve product. Water simply drips through a basket of ground coffee to infuse in a pot or thermos which will keep the coffee warm for 1-2 hours. These machines are a great addition to your espresso based menu helping improve speed and menu quality and changing your filter menu on a seasonal basis is a good way to bring in variety. They can also work well catering for small numbers, for example, in meetings, the workplace or during private functions when a pot of coffee it can be freshly brewed for a specific number of people and timeframe. Reusable filter coffee holders can be used like the Coffee to Go which can hold around 2-3 litres of hot coffee and is useful for a variety of out of home coffee moments. With added developments in filter technology from companies like Wilbur Curtis and Marco, pour steady single cup automated brewers are now available creating delicious and consistent single cup pour over with ease. Capsule/pouch/pod Capsule and pouch machines are often used in a self serve mode, for example in a location where it would not be viable to operate a barista team or when demand may be intermittent or ‘out of hours’. The pod or pouch contains a single serving of ground coffee which is vacuum sealed for freshness. As well as a full range of speciality coffees, these machines also offer chocolates, teas, and infusions for complete flexibility.


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COFFEE MAKING EQUIPMENT Having said that, some machine manufacturers are making it easier for non-experienced baristas by integrating smart technologies into traditional machines that take the guess work out of creating excellent coffee. Some of the key stages of the brewing process such as the milk preparation, temperature control, coffee volumes and drink sizes are all taken care of automatically which leaves very little margin for error. Pressure profiling adds greater scope If you are pitching your business as a coffee specialist then traditional really is the only way to go. If your barista team are particularly creative then you might be interested in a machine with an integrated pressure profiling system which enhances specific favours and characteristics of the coffee by adjusting the pressure through the brewing cycle. The advantage of this is that the barista can really go to town on signature drinks and create some fantastic recipes and seasonal specials that will not be available elsewhere which will help you create a valuable point of difference.

When only bean to cup will do However a traditional machine is not for everyone. We have all been to our local garden centre at the weekend to find baristas on incorrectly specified traditional machines. Staff become agitated struggling to cope with demand

whilst queues build up at the till. How much easier it would be if that operator had bought an automatic or semiautomatic bean to cup machine instead. Bean to cup machines also use fresh beans and milk and they are pre-set on installation to deliver barista standard beverages to pre-determined parameters at high speed. Push button controlled they are quick and easy to use and leave the operator free to concentrate on other tasks such as food preparation. The better quality machines are so good that only a real enthusiast would be able to tell the difference between coffee prepared on a superautomatic and that which has been brewed on a traditional machine. Call in the experts Deciding on which machine is right for your business is a big decision and is not one that should be taken lightly because choosing the wrong equipment could have a major impact on your profitability. I would therefore recommend that anyone who is looking to invest in new coffee equipment calls in a reputable specialist company first to review the options before any buying decision is made. Calling in the experts will ensure that the correct machine is specified and you might also be able to make use of service and maintenance packages and training programmes which can be tailored to meet your requirements. Coffee has the potential to generate significant revenue for your business so choose wisely and you will not look back!



British Sandwich Week


t’s a very busy period here at Association House with British Sandwich Week, the Sammies and the Sandwich Designer of the Year finals just around the corner. British Sandwich Week will start after the Sammies this year for one very strong reason: the media always want to know where to get the best sandwiches, what’s the UK’s favourite and so on. Announcing the Sammies winners on Thursday 11th May means that our coverage on Sunday 14th and Monday 15th May (the first two days of British Sandwich Week) will be boosted by the news of award-winning sandwiches. Having a stronger media presence for the awards and winners will benefit not only those organisations but also the industry as we increase the opportunity for local media outlets to write features about the best retailers in their towns and so on. On a national level, we’ll be putting together hampers of the shortlisted sandwiches in the New Sandwich of the Year award and sending them to the likes of Chris Evans on Radio 2 and others. We’re also in touch with schools who have asked for our support in providing learning materials as they celebrate British Sandwich Week by looking at fresh ingredients, how to make the nation’s favourite and literacy and numeracy skills associated in making sandwiches. If you’re inspired to celebrate British Sandwich Week and would like some new and innovative recipe ideas, head over to and check out the finalists in the British Sandwich Designer of the Year competition beautiful and tasty ideas there to create a massive impact during the big week. Then behind the scenes, Director Jim Winship and Chairman Jonathan Scoffield are leading a group of members as we campaign to represent our industry to government. We employ over 300,000 people in the UK and that figure is growing. Much has been said about the potential impact of immigration restrictions on the service sector and Greencore CEO Patrick Coveney put it succinctly in his speech to the Grocer’s Own Label Conference when he said:

Jim Winship

Gethin Evans

“Britain will literally not be able to feed itself.” Jim’s approach is very much a solutions focussed one, working with ministers and their advisors to create workable options for the industry. With further growth in the industry predicted, our very own Futures Report, published last year, concluded that a further 109,000 people would need to be recruited to our industry by 2022. A major challenge is how do we balance that need with the potential changes to immigration and/or freedom of movement post-Brexit. Jim’s challenge is by no means complete and he has already engaged with a number of significant members on both sides of the House. We’ll bring you more on this front in the coming issues.

One thing you can do to support is to help us engage your local MP. They’re always eager to engage with businesses so if you’ve got a production facility that you’d like an MP to visit, let us know. Email Jim@ and we may be bringing the debate to you. Following the success of the Use-By changes we negotiated, it’s rewarding to see that so much is now being done to save more end of day stock from being wasted. Tesco are among the most prominent stating that: “No food that’s safe for human consumption will go to waste from our UK retail operations by the end of 2017.” The work they’re doing with FoodCloud and FareShare is very encouraging and will be a positive example for others to follow. The most difficult and significant challenge is to create a whole new supply chain of surplus sandwiches and food to go products, be they ambient or chilled, to deliver safely and efficiently to those who need it. The many thousands of tonnes of food that has until now been going to waste needs to be handled correctly and distributed properly to avoid moving the waste down the line. Dumping a few thousand tonnes of food on a charity’s doorstep would be overwhelming and mean that little is eaten. Retailers are now working with their charity partners across the UK to ensure strong procedures are established to maximise this golden opportunity. Of course, such donations can only be made where the evidence exists to support the re-labelling of end of day stock. For smaller members, the BSA is working to establish a low-cost testing package to give all retailers the opportunity to re-distribute their surpluses and to ensure no food that is safe for consumption goes to waste. Waste is the focus of British Sandwich Week this year and we’ll be bringing you more news on this topic between Sunday 14 and Saturday 20 May, along with all the result of the Sammies on Thursday 11 May. For our latest news and information, check out May 2017 91

BSA MANAGEMENT COMMITTEE 2017 The following are elected members of the Management Committee of the British Sandwich Association:


BSA Committee

CHAIRMAN Jonathan Scoffield, Greencore (producer) VICE-CHAIRMAN Millie Dean, The FoodFellas (Supplier) THE COMMITTEE Andrew Hesketh, Greggs (Baker) Victoria Green, Waitrose (Retail) Tom Goulden, Marks & Spencer (Retail) Georg Buhrkohl/Berni Moir, Subway (Sandwich bar chain)

Upholding quality standards in sandwich making and retailing

Neil Wood, Woods (Independent Sandwich Bar)

Our aims

Sally Gabbitas, Tri-Star (Supplier)

the primary aims of the British Sandwich

Sohel Patel, Halal Foods (Producer) James Cornish, Ginsters (Van Sales) Peter Mayley, La Baguetterie (Independent Sandwich Bar) Anita Kinsey, Pret a Manger (Sandwich bar chain) Anthony Wilkinson, Tastees (Producer) SECRETARIAT Jim Winship – Director Gethin Evans – PR Manager Pam Sainsbury – Event Manager

As the voice of the British Sandwich industry, Association are: s To safeguard the integrity of the sandwich industry by setting minimum standards for sandwich making. s To encourage excellence and innovation in sandwich making. s To provide a source of information for the industry. s To promote the consumption of sandwiches. s 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.


ROYAL GREENLAND Royal Greenland is a dedicated partner for Foodservice and Gastro professionals. We deliver relevant, sustainable seafood products and services that create value and delight consumers. Our team of development chefs take pride in offering innovative solutions that can add value for professional kitchens. We strive to make the working day easier and more interesting for our customers. We are also excited about cooking with seafood and as we develop new ideas, tips, recipes and new flavour combinations, we will happily share these with other seafood enthusiasts on our website. Our varied ranges cater for a wide variety of kitchens and processes, and we have products that are ideal for any occasion, for streamlined portion control, quick serving, food to go servings or elegant à la carte presentations.

We are closest to the fish, closest to the customer and closest to the consumer. Royal Greenland Ltd. Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246

International Sandwich Manufacturers

SIGMA BAKERIES PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 SUBWAY Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820

TAMARIND FOODS SPRL Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Tel: +32 2 731 6977 Fax: +32 2 731 6978 Contact: Frederic Teichmann

Product Listing BAKERY INSERTS Sigma Bakeries Ltd BREAD Sigma Bakeries Ltd FRANCHISING Subway ORGANIC PRODUCTS Sigma Bakeries Ltd SANDWICHES Tamarind Foods SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd SPECIALITY BREADS Sigma Bakeries Ltd May 2017 93

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Bespoke Software Datatherapy Ltd. Business Systems Datatherapy Ltd. E Commerce Datatherapy Ltd. Factory Grote Company FSC Millitec Food Systems Ltd. Zafron Foods Ltd. Food Safety ALS Food & Pharmaceutical Food Industry Green Gourmet Nutrition and Allergens Nutritics Retail FSC The Cardinal Group Vestey Foods UK BAKERY PRODUCTS Doughnuts Moy Park Ltd.

Morning Goods New York Bakery Co. The FoodFellas Patisserie The FoodFellas Tortilla & Wraps Freshfayre Mission Foods BREAD & ROLLS Fresh Jacksons Bakery Pita/Flat Bread Nina Bakery Speciality Jacksons Bakery Mission Foods New York Bakery Co. The FoodFellas Bread Making Ingredients Beacon Foods Caterers Choice Ltd. Harvey & Brockless Rank Hovis BUTTER & SPREADS

Butter Freshfayre Southover Food Company Ltd. The FoodFellas Spreads Freshfayre Fromageries Bel Harvey & Brockless Spreads (olive) Freshfayre Leathams CHEESE & DAIRY PRODUCTS Cheese Bradburys Cheese Extons Foods Freshfayre Fromageries Bel Futura Foods UK Ltd. Harvey & Brockless Leathams Norseland Ltd. Southover Food Company Ltd. The FoodFellas Yoghurt Freshfayre Futura Foods UK Ltd. Sour Cream Freshfayre The FoodFellas


Chutneys Beacon Foods Freshfayre Geeta’s Foods Ltd. Leathams Southover Food Company Ltd. The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Relishes Beacon Foods Blenders Freshfayre Harvey & Brockless Leathams Southover Food Company Ltd The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Pickles Freshfayre Geeta’s Foods Ltd. Leathams Southover Food Company Ltd The English Provender Co The FoodFellas The Ingredients Factory Salsa Beacon Foods Blenders Freshfayre The FoodFellas Zafron Foods Ltd. DRESSINGS, SAUCES AND MAYONNAISE Dips Beacon Foods Blenders Freshfayre Fresh-Pak Chilled Foods Fromageries Bel Orexis Fresh Foods Ltd. Pauwels UK The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Dressings Blenders Fromageries Bel Pauwels UK Spreads Blenders Pauwels UK Mayonnaise Blenders Caterers Choice Freshfayre Fresh-Pak Chilled Foods Harvey & Brockless Pauwels UK Piquant The English Provender Co Zafron Foods Ltd. Mustards Blenders Pauwels UK Southover Food Company Ltd. The English Provender Co The FoodFellas Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Blenders Caterers Choice Freshfayre Orexis Fresh Foods Ltd. Pauwels UK Piquant Southover Food Company Ltd. The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd.



Juices Caterers Choice Freshfayre Leathams Princes Foods Ltd. Southover Food Company 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 Futura Foods UK Ltd. Leathams Southover Food Company Ltd. Zafron Foods Ltd. EQUIPMENT & VEHICLES Buttering Machinery BFR Systems Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Combi-Ovens Bradshaw Group Conveyors BFR Systems Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Cutting & Slicing Equipment BFR Systems 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 BFR Systems Deighton Manufacturing Grote Company Millitec Food Systems Ltd. FISH PRODUCTS

Anchovies John West Foods Ltd Martin Mathew & Co Ltd. Crayfish Freshfayre Royal Greenland Ltd. Mackerel John West Foods Ltd Prawns Freshfayre H Smith Food Group plc Royal Greenland Ltd. Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zafron Foods Ltd. Salmon Caterers Choice Freshfayre John West Foods Ltd Leathams Martin Matthew & Co Ltd. Princes Foods Ltd. Southover Food Company Ltd. The FoodFellas Vestey Foods UK Sardines John West Foods Ltd Martin Matthew & Co Ltd. Seafood/Shellfish Products H Smith Food Group plc Royal Greenland Ltd. The FoodFellas

Tuna Caterers Choice Freshfayre H Smith Food Group plc John West Foods Ltd. Martin Matthew & Co Ltd. Moy Park Ltd. Princes Foods Ltd. Southover Food Company Ltd. Vestey Foods UK Zafron Foods Ltd. FRUIT Canned Fruit Caterers Choice Ltd. Princes Foods Ltd. General Beacon Foods Southern Salads The Ingredients Factory Guacamole Leathams The FoodFellas Pineapple Beacon Foods Caterers Choice Freshcut Foods Ltd Martin Mathew & Co INSURANCE Insurance Protector Group LABELS Bunzl Catering Supplies Planglow Ltd. Tri-Star Packaging Supplies Ltd. MEAT PRODUCTS Bacon Dawn Farms UK Dew Valley Foods Freshfayre Leathams Moy Park Ltd. Smithfield Foods Ltd. Vestey Foods UK Beef Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Canned Meat Freshfayre Moy Park Ltd. Princes Foods Ltd. Smithfield Foods Ltd. Chicken 2 Sisters Food Group Cargill Meats Europe Dawn Farms UK Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Continental Freshfayre Leathams Southover Food Company Ltd. Duck 2 Sisters Food Group Freshfayre H Smith Food Group plc Sam Browne Foods Vestey Foods UK

Ham Freshfayre Leathams Martin Mathew & Co Ltd. Smithfield Foods Ltd. Southover Food Company Ltd. Vestey Foods UK Lamb Freshfayre H Smith Food Group plc Sam Browne Foods The FoodFellas Vestey Foods UK Marinated Meats Food Network Meatballs Snowbird foods Zwanenberg Food UK Ltd. Pork Dawn Farms UK Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Stephen’s Fresh Foods Ltd. The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Sausages Freshfayre Leathams Moy Park Ltd. Snowbird foods Smithfield Foods Ltd. Southover Food Company Stephen’s Fresh Foods Ltd. Zwanenberg Food UK Ltd Turkey 2 Sisters Food Group Freshfayre H Smith Food Group plc Kookaburra Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Vestey Foods UK OILS Freshfayre Martin Mathew & Co Ltd. Princes Foods Ltd. ORGANIC PRODUCTS Beacon Foods Fridays Leathams Pauwels UK Southover Food Company Ltd. The English Provender Co Ltd. PACKAGING Cardboard Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. RAP Ltd. Disposable Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. RAP Ltd. Tri-Star Packaging Supplies Ltd. Food wraps RAP Ltd. Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. RAP Ltd. Tri-Star Packaging Supplies Ltd.

BSA Manufacturers  & Distributors PASTA Caterers Choice Ltd. Freshcut Foods Ltd Freshfayre Leathams Martin Mathew & Co Ltd. Princes Foods Ltd. Southover Food Company Ltd 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 SOUPS Freshfayre Leathams Southover Food Company Ltd VEGETABLES & HERBS Canned Vegetables Caterers Choice Ltd. Freshfayre The FoodFellas Princes Foods Ltd.

Chargrilled Vegetables Beacon Foods Freshcut Foods Ltd. Leathams Moy Park Ltd. The FoodFellas Herbs & Spices Beacon Foods Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre The FoodFellas SALAD

2 SISTERS FOOD GROUP Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Contact: Renee Skukowski Tel: 01909 511800 www.2sistersfoodgroup. com ADELIE FOODS GROUP LTD 2 The Square, Southall Lane, Heathrow UB2 5NH Contact: David Guy Tel: 020 85711967 ANCHOR CATERING LIMITED Kent Office: Units 2, 21 & 22, Wotton Trading Estate Wotton Road Ashford, TN23 6LL Contact: Stephen Drew Tel: 01233 665533 Fax: 01233 665588 Mobile: 07780 668145 BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101

Fresh Florette UK & Ireland Freshcut Foods Ltd. Freshfayre MyFresh Southern Salads Ltd. Salad (prepared) Florette UK & Ireland Freshcut Foods Ltd MyFresh Southover Food Company Ltd Southern Salads Ltd. Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Freshfayre Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Freshfayre Martin Mathew & Co Ltd. Princes Foods Ltd. Tomatoes Beacon Foods Caterers Choice Freshfayre Martin Mathew & Co Ltd. Princes Foods Ltd. Southern Salads Ltd.

CHEF IN A BOX 762A/763A Henley Road, Slough SL1 4JW Contact: Tom Price Tel: 01753 523 636 Fax: 01753 573 125 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

GREENCORE FOOD TO GO LTD – MANTON WOOD Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Sales Tel: 01909 512600 Fax: 01909 512708 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 GREENCORE FOOD TO GO LTD. – ATHERSTONE Unit 7, Carlyon Road Industrial Estate, Atherstone Warwickshire CV9 1LQ Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101

HALAL KITCHEN Units 1, 2 & 8 Sunnyside Business Park, Off Adelaide Street, Bolton BL3 3NY Contact: Sohel Patel Tel: 01204 855967

IMPRESS SANDWICHES Units 6-7 Orbital Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Tel: 01895 440123 Fax: 01895 441123

LOVE BITES LTD. Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627

STREET EATS Unit 366 Stockley Close, West Drayton, London UB7 9BL Contact: Nicky Gill Tel: 01244 533888

MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Michelle Sanders Tel: 01664 484400 Fax: 01664 484401

TASTIES OF CHESTER LTD (STREET EATS) Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Anthony Wilkinson Tel: 01244 533 888 Fax: 01244 533 404

ON A ROLL SANDWICH COMPANY The Pantry, Barton Road, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858

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

RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889

THE SOHO SANDWICH COMPANY Unit 417 Union Walk, Hackney, London E2 8HP Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 ACCREDITED DISTRIBUTORS

SANDAY’S BAKERIES BV Portsmuiden 2, 1046 AJ, Amsterdam, The Netherlands Contact: Wessel Wessels Tel: +31 20 5062000 Fax: +31 20 5062002

SANDWICHMAN LTD. 54 King Street, Wallasey, Merseyside CH44 8AU Contact: Jeffrey Gilmore Tel: 0151 6394575

GINSTERS 81 Tavistock Rd, Callington, Cornwall PL17 7XG Contact: Jo Hartop Tel: 01579 386 200 GREEN GOURMET LTD. The Moorings, Bonds Mill, Stonehouse, Gloucestershire GL10 3RF Contact: Rob Freeman Tel: 01453 797925 Fax: 01453 827216

The British Sandwich Quality Promise The sandwich manufacturers and distributors listed above support The British Sandwich Association Code of Practice as The Minimum Standard for Sandwich Making and are subject to regular independent audits. Copies of BSA Audits are available, on request,to buyers (subject to agreement of manufacturers) by calling us on 01291 636338 May 2017 97

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

ALS FOOD & PHARMACEUTICAL Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731

BEACON FOODS Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 BFR SYSTEMS 1 rue du Jariel, ZAC Les Longs, Silons 77120 Coulommiers, France Contact: Simon O’Connor Tel: +33 (0)1 64 65 11 71 Tel: 07764 564421 Fax: +33 (0)1 64 65 11 72 BLENDERS Newmarket, Dublin 8, Ireland Contact: Julie Delany Tel: 00 353 14536960 Fax: 00 353 14537607

BRADBURYS CHEESE Staden Business Park, Staden Lane, Buxton, Derbyshire SK17 9RZ Contact: Chris Chisnall Tel: 01298 23180 Fax: 01298 27302 Chris.Chisnall@bradburyscheese.

BRADSHAW GROUP Bradshaw Building, 173 Kenn Road, Clevedon, Bristol BS21 6LH Contact: John Marks Tel: 01275 343000 BUNZL CATERING SUPPLIES Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Karen Williams Tel: 07767 290680 CARGILL MEATS EUROPE Orchard Block, Grandstand Road, Hereford HR4 9PB Contact: Stuart Bowkett Tel: 01432 362423 Fax: 01432 362482

CATERERS CHOICE LTD Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700

COLPAC LTD Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205

COVERIS FLEXIBLES UK LTD. 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 DATATHERAPY LTD. One Pancras Square, London N1C 4AG Contact: Yousaf Shah Tel: 0207 77000044


DAWN FARMS UK Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Julie Sloan Tel: 01604 583421 Fax: 01604 587392 Accreditation body: BSA DEIGHTON MANUFACTURING (UK) LTD Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 DEW VALLEY FOODS Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 ENGLISH PROVENDER CO. LTD Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855 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

FRESHCUT FOODS LTD 14-16 Lilac Grove, Beeston, Nottingham NG9 1PF Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255

FRESHFAYRE Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 FRESH-PAK CHILLED FOODS 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 FRIDAYS Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Pat Dunne Tel: 01580 710200 Fax: 01580 713512 Accreditation body: BSA FROMAGERIES BEL 2 Allee de Longchamp, Suresnes, 92150, France Contact: Bruno Camozzi Tel: +33 (0) 1 84 02 30 99

EXTONS FOODS 5/6 Caldey Road, Roundthorne Industrial Estate, Manchester M23 9GE Contact: Rachael Exton Tel: 0161 998 5734 Fax: 0161 902 9238\

FSC Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631

FLORETTE UK & IRELAND Florette House, Wood End Lane, Fradley Park, Lichfield, Staffordshire WS13 8NF Contact: Tracy Southwell Tel: 01543 250050 Fax: 01543 410000

FUTURA FOODS UK LTD. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522

GEETA’S FOODS LTD. Unit 1, 1000 North Circular Road, London NW2 7JP Contact: Nitesh Shah Tel: 020 8450 2255 Fax: 020 8450 2282

GROTE COMPANY Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255

HARVEY & BROCKLESS 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 Accreditation body: BSA

H SMITH FOOD GROUP PLC 24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP Contact: Chris Smith Tel: 01708 878888 INSURANCE PROTECTOR GROUP B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013

JACKSONS BAKERY 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Trevor Maplethorpe Tel: 01482 224131 Fax: 01482 588237 JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: Stephen Downes

BSA Suppliers Index JOHN WEST FOODS LTD No. 1 Mann Island, Liverpool, Merseyside L3 1BP Contact: Paul Kent Tel: 0151 243 6200 Fax: 0151 236 7502 KPMG SMALL BUSINESS ACCOUNTING 15 Canada Place, London E14 5GL Contact: Sales Team Tel: 0808 231 7921

LEATHAMS LTD 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017

MARTIN MATHEW & CO. LTD 50A St Andrews Street, Hertford SG14 1JA Contact : Matthew Donnelly Tel: 01992 641641 Fax: 01992 210177/210178 MILLITEC FOOD SYSTEMS LTD. Woodhill Industrial Park, Nottingham Lane, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032

MISSION FOODS EUROPE LTD Heathrow Boulevard 4, 282 Bath Road, Sipson, West Drayton UB7 0DQ Contact: Natasha Bailey Tel: 0208 754 0115 Fax: 02476 676560

MOY PARK LTD. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Mark Ainsbury Tel: +44 (0) 28 3835 2233


MYFRESH PREPARED PRODUCE LTD. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942

NEW YORK BAKERY CO. 4 Heathrow Boulevard, Bath Road, West Drayton, Middlesex UB7 0DQ Contact: Sandie Belton Tel: 07507 063090


King’s House, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 PRINCES FOODS LTD.

Royal Liver Building, Pier Head, Liverpool L3 1NX Contact: Brian Robbitt Tel: 0151 966 7000 Fax: 0151 966 7037

NINA BAKERY 114 Halutssi Hatasia, Haifa, 2620113, Israel Contact: Michal Neeman Tel: +972 544 578648


NORSELAND LTD. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Oliver Scott-Harden Tel: 01935 842800 Fax: 01935 842801

The Lord Rank Centre, Lincoln Road, High Wycombe Contact: Mark Ellis Tel: 0870 728 1111 RAP LTD.

Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700

PAUWELS UK 1st Floor, Axiom House, High Street, Feltham, Middlesex TW13 4AU Contact: Rees Smith Tel: 0208 818 7617 Fax: 0203 187 0071 PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 Accreditation body: BSA

SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303

HP12 3QS

OREXIS FRESH FOODS LTD. Unit 54B Minerva Road, Park Royal, London NW10 6HJ Contact: Romi Stavrou Tel: 0208 9652223

SMITHFIELD FOODS LTD. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Contact: Gary McFarlane Tel: 01603 252437 Fax: 01603 252401


Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246


Kelleythorpe, Ind.Estate, Driffield, East Yorkshire, YO25 9DJ. Contact: Joanna Frost Tel: 01377 249000 Fax: 01377 241271

SOUTHERN SALADS LIMITED Units 1 & 2 Cannon Bridge Cannon Lane, Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919

SOUTHOVER FOOD COMPANY LIMITED Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Robert Partridge Tel: 01273 596830 Fax: 01273 596 839 THE FOODFELLAS Lakeside House, 1 Furzeground Way,Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Millie Deane Tel: 0208 622 3064 Fax: 0845 2801166 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

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.

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

VESTEY FOODS UK 29 Ullswater Crescent, Coulson, Surrey CR5 2HR Contact: Les Roberts Tel: 0208 668 9344 Fax: 0208 660 4640 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

ZWANENBERG FOOD UK LTD (Puredrive Fine Foods/ Taste Original) 36A Causeway Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DU Contact: Martin Burdekin Tel: 01536 463000 Fax: 01536 463085

LINKED  ASSOCIATION LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991

CONSULTANT INTERNATIONAL MASTER CHEF & AUTHOR Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256 www.