Sandwich food to go news INTERNATIONAL
ISSUE 172 DECEMBER 2017
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CONTENTS EDITOR SIMON AMBROSE t: 01291 636343 e: firstname.lastname@example.org NEWS Page 05 - WH Smith is to expand its en-route food-to-go offer at stations and airports as its traditional markets suffer from tough conditions. Its travel business revenue and profits have now overtaken High Street business for the first time. Page 08 - Birmingham-based sandwich maker Authentic Bite Ltd has again been hauled up in County Court after using bread baskets belonging to Bakers Basco to transport its sandwiches without permission … despite making a formal promise before a judge not to do it again. NEWS FOCUS Page 12 - There’s been substantial growth at Street Eats since the recent management buyout and there’s plenty more in the pipeline, with several prestigious contracts in travel and contract catering reverting back to the Chester site for manufacture, totalling around £8m increase in turnover. Meanwhile, there’s an innovative new menu. Mark Arnold, Head of Innovation, explains
ADVERTISING PAUL STEER t: 01291 636342 e: email@example.com PROFILES Page 20 - The Co-op has made remarkable progress with its food to go offer in recent years, but as Mark Pettigrew, Director of Format, Range, Space and Merchandising, explained at the recent IGD Food To Go Conference, there’s still room for improvement. Its transformation programme now aims to establish an emotional bond with customers and introduce a previously lacking element of theatre and cohesion. Partnerships are also on the way Page 26 - EAT’s new Chief Executive Andrew Walker is focused on getting core London stores to operate at a higher level and growing the business slowly with partnerships, rather than chasing rapid expansion. He told a lunch! show audience that while the company had lost its way in some respects, it now had the capability to be “fantastic” Page 66 - Greggs margins have ‘gone south’ this year because we are not passing it all on the consumer, said CEO
SUBSCRIPTIONS t: 01291 636335 firstname.lastname@example.org Roger Whiteside, in a recent candid presentation at the lunch! show. Simon Ambrose reports BSA Page 44 - Brexit is only one of a number of significant issues facing the sandwich and food to go industry, and there are other pitfalls but also major opportunities ahead. British Sandwich Association Director Jim Winship spelt out the details at a lunch! show presentation
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Around Noon wins £750k funding to expand business NORTHERN Ireland food to go manufacturer Around Noon has secured a £750,000 loan from the Growth Loan Fund to help the company become a leading manufacturer for food to go in the UK. Finance for the £50m Growth Loan Fund – which provides loans to established Northern Ireland SMEs seeking to access growth finance – has been provided by Invest Northern Ireland and private investors, Northern Ireland Local Government Officers’ Superannuation Committee (NILGOSC). Having completed a management buyout of Around Noon in 2016, Gareth Chambers, CEO of Around Noon has partnered with food to go entrepreneur, and now Around Noon Chairman Howard Farquhar. The company recently acquired Slough-based food to go manufacturer Chef In A Box as the first step in their expansion plans outside Northern Ireland. The funding is now aimed at further supporting their ambitious vision. Mr Chambers said: “This loan will help us invest in developing our IT systems and infrastructure and will help us to further develop our newly acquired London operation. In the next five years we want to grow our turnover significantly and the backing of the Growth Loan Fund will help make this a reality.”
Howard Farquhar said recently that the company plans to become a national presence in the UK. “We will be looking to stay in the London area initially but, let me make it absolutely clear, our plan is to become a national and leading supplier for food on the move. It’s ambitious and it doesn’t mean we want to be the largest but we certainly aim to be a leader and will be very innovative in what we do. “Chef In A Box is our first venture into the mainland but within the next 18 months we will look to acquiring another facility and establishing a true national presence. Then we would hope to have a third facility operating within three years.” They could be acquisitions or greenfield new-builds - it just depends what’s available, he says. “We would be the only operator that’s ‘across the water’ as well, and that works well for us because it’s still quite an attractive market – particularly southern Ireland – for contract caterers and others.” Jenna Mairs, Investment Manager at WhiteRock Capital Partners, commented: “Around Noon has experienced a high level of growth in a very short timeframe. The acquisition of Chef in A Box shows the ambition of the owners to strengthen the brand and gain a major foothold in the food sector.
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“Consumers are increasingly looking for healthier on-the-go alternatives and Gareth has identified a very lucrative market to diversify the company’s product offering. There are exciting times ahead for the business as it continues to build towards its five-year strategy.” WhiteRock Capital Partners LLP, which is authorised and regulated by the FCA, was established in 2012 to manage the Fund and is owned by a consortium of three partners – WhiteRock Finance Limited, NEL Fund Managers and Clarendon Fund Managers. Gareth Chambers, CEO of Around Noon, added: “The business started from humble beginnings with a focus on producing high quality packed sandwiches. We have grown rapidly in the last three years and our product offering now includes sandwiches, wraps, salads and fruit pots under the ‘Scribbles’ brand as well as cold pressed juices and bakery courtesy of our new bakery, ‘Sweet Things’.” In 1989, Sheila Chambers started the business in her kitchen. At the time, food to go was a little-known concept but is today one of the fastest growing sectors in the food industry. Around Noon currently employs over 300 staff and recently announced the takeover of London business, Chef in a Box. Companies seeking funding from the Growth Loan Fund must be based in Northern Ireland, demonstrating growth and generally be in the manufacturing, engineering or tradable services sectors.
WH Smith expands food-to-go offer WH SMITH is to expand its en route food-to-go offer at stations and airports as its traditional markets suffer from tough conditions. Its travel business revenue and profits have now overtaken High Street business for the first time. The group reported a 7% increase in pre-tax profit for the year ended 31 August to £140m. Sales increased 2% to £1.23bn for the 12-months. During the 12 months, WH Smith launched its Greencore manufactured Munch range with new packaging and also eventually extended the range with ready-to-eat convenience lines including fruit and protein pots and healthier snacks. Greencore inherited the range following its takeover of The Sandwich Factory in July last year. WH Smith also re-launched its sandwich and salad ranges. Its breakfast meal deal, launched in the summer, has been well received by customers, it said. During the second half of the year the group developed and began trialling a new format within the WH Smith footprint that also includes an M&S Food to Go range, with an emphasis on healthy eating, and a WH Smith Coffee House counter. “We are pleased with the two trial stores we have opened and customer feedback has been positive,” Smiths said. During the year the company invested in store layouts and store environment, as well as developing new formats that position it for the future. “One area of particular focus is our large airport format where our experience and analysis shows that we can deliver superior average
transaction value and sales per passenger from larger store footprints. Larger stores enable improved customer circulation which drives customer conversion. Our first UK store showcasing a new design is due to open in Gatwick Airport South Terminal in November with a further store of a similar design due to open in Stansted Airport also in the autumn.” In rail, WH Smith created a new format for smaller regional rail stations, which combines the traditional format with a coffee offer. “We have opened our first store which is trading well. This new format gives us opportunities to open stores in smaller stations in the rail network,” the group said. It added that its hospital business is an “important channel” and it continues to invest in the sector. It opened 15 stores in the UK, including five in rail stations, three in airports, and six in hospitals, including three M&S Simply Food stores. During the year it won 41 new units including the significant tender win at Changi Airport in Singapore and, in the second half, 7 units in Italy, including 4
at Rome Fiumicino Airport and 2 in Rome Ciampino Airport. Its first unit in Changi Airport is due to open in November with the remaining 9 units opening during the first half of 2018. Four of the units in Rome
June_2017 advert_printready.indd 1
are now open. In addition to the 23 units won in the first half, it won a further 18 new units in the second half, including the 7 units in Italy and further units in Malta, Oman, India, Indonesia and Malaysia.
17/01/2017 www.sandwich.org.uk December 2017 5
Thurrock sandwich bar prosecuted over catalogue of illegal hygiene breaches A Thurrock sandwich bar owner has been ordered to pay more than £2,300 after being convicted over hygiene breaches. Daniel Wood pleaded guilty to 11 hygiene breaches at Nancy’s Sandwich Bar, East Tilbury at Basildon Magistrates Court. The charges related to breaches discovered in September last year. Mr Wood, owner of the business, said all necessary changes had since been made and the business had now been given a good hygiene rating by inspectors. Charges included failing to ensure food served at the sandwich shop were protected against contamination which might make it injurious to health and unfit for human consumption. There was also a failure to keep the premises clean and a failure to make sure all surfaces which came into contact with food were cleaned and disinfected. Mr Wood also admitted failing
to ensure all staff ’maintained a high degree of personal cleanliness’ and wore ’suitable, clean and, where necessary, protective clothing’. Another charge said he had failed to provide enough washbasins with hot water and hand-cleaning materials. He had failed to ensure adequate facilities for cleaning, disinfecting and storing work utensils and equipment and also failed to ensure walls and floors were in good condition and easy to clean. The court fined him £1,230 and ordered him to pay a further £1,000 prosecution costs, plus a £123 victim surcharge – totalling £2,353. Asked what he had done to remedy the problems, he said: “This was a year ago. All the changes have been made and the kitchen has been refurbished. We were short-staffed at the time. “We cooperated fully with the investigation and we are now rated 4/5 for hygiene.”
Chester sandwich shop creates Yorkshire Pudding Wrap CHESTER sandwich shop The York Roast Company has started serving an innovative creation - the Yorkshire Pudding Wrap. The ‘YorkyPud Wrap’ consists of a giant flat Yorkshire Pudding, wrapped around a mound of meat, stuffing and roasted vegetables or fresh red cabbage slaw, complete with a drizzle of tasty gravy. The York Roast Co, which has five outlets across the north of England, became a viral hit on social media after a video of the wrap was leaked and viewed more than 13 million times. Hundreds of people were spotted queuing outside the shop’s York branch, keen to sample the ‘ultimate comfort food’.
Subway wins the IGD Food-To-Go Operator of the Year Award 2017 Subway has won the IGD Food-To-Go Operator of the Year award, beating shortlisted brands included Burger King, Greggs, KFC, McDonald’s and Pret A Manger. The award was voted for independently by British grocery shoppers using IGD’s monthly ShopperVista tracker. The Subway brand came out top of the list for overall satisfaction because of two main drivers; products that are easy to eat on-the-go and having a great choice of food. Since shopper-voted
categories are new for this year, the customer vote makes the IGD Food-To-Go Operator of the Year Award even more exciting for the brand to have won. The achievement follows the announcement of the Subway brand’s major expansion plans earlier this year, with plans to open 3,000 stores by 2020. The expansion plans are in response to consumer demand for more affordable quality ingredients and healthier choices. Subway stores serve over three million customers each week – all salad ingredients
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are freshly prepared each day with each Sub or salad made-to-order in front of the customer, each and every day. Sacha Clark, Marketing Director for Subway UK and Ireland, collected the award at the event from IGD President and VP & General Manager at Coca-
Cola European Partners Leendert Den Hollander. Commenting on the win she said: “It’s an honour to win an award that has been voted for by the people that matter most to us, our customers. It was a lovely surprise and we couldn’t be more thrilled for this recognition.”
Midlands sandwich firm hit with another £6,000 fine for using bread baskets without permission again BIRMINGHAM-based sandwich maker Authentic Bite Ltd has again been hauled up in County Court after using bread baskets belonging to Bakers Basco to transport its sandwiches without permission … despite making a formal promise before a judge not to do it again. The sandwich firm has been landed with costs and damages of another £6,000, to add to £8,700 relating to earlier incidents, and has also been made the subject of a Restraining Injunction. At a hearing in the County Court in July last year, Authentic Bite made a formal undertaking – a legally binding promise – not to use Bakers Basco’s baskets and dollies without authorisation. The sandwich firm already had a track record of taking the bread equipment company’s items to transport its own products from its Midlands base to London. In the latest Court hearing, which took place in Walsall on September 12th, 2017, Judge Mithani considered evidence relating to multiple breaches of the Injunction since last July, and also to obstructive and provocative behaviour to Bakers Basco staff trying to reclaim the equipment company’s property. The July 2016 court case saw Bakers Basco introduce evidence gathered from GPS tracking technology, including a movement log and an aerial satellite plot showing Bakers Basco equipment being moved around the defendant’s premises over a 24-day period, from the production line through despatch and then outside to the loading area. Steve Millward, General Manager of Bakers Basco, said: “We have no intention of allowing people to repeatedly take our equipment without consent, or trying to obstruct or intimidate our staff when they try to reclaim it. In instances like this, we will pursue the matter through the courts. It would have been a lot cheaper for Authentic Bite if they had just bought their own baskets.”
Millward added: “If people use our equipment without permission, that’s a kind of theft, in our eyes. And anyone who says it’s a ‘victimless crime’ couldn’t be more wrong – the bakeries that pay to license our equipment, the retailers that sell their products and the shoppers who rely on them for their daily bread all end up paying extra for the actions of a small number of thoughtless, selfish, greedy people.” Bakers Basco is a company set up to manage and license a pool of bread baskets and dollies for the use of bakers. This allows for sharing of costs, a common design which optimises space in delivery vehicles (hence reducing ‘food miles’) and a reduction in waste from disposable packaging ending up in landfill. Currently, around 25 bakeries, ranging from small to very large, are licensed to use the equipment. Basco has a National team of Officers who have conducted thousands of visits to many different locations; but there are many more locations still to be checked. Bakers Basco bread baskets and dollies are clearly marked as the
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company’s property. When it becomes aware that its equipment is being used without permission, it politely asks for its return. In the vast majority of cases, a polite conversation is all it takes to get to get the baskets and dollies back. Sometimes, the Officers have to issue Recovery Charges to recover the costs of tracing, recovering and sterilising misappropriated equipment, which costs the industry eye-watering sums each year. In a very small number of cases where companies hold on to Bakers Basco’s property after being asked to return it, or where they are repeat offenders, Bakers Basco will take legal action. In 2015, Bakers Basco introduced GPS technology to help in its fight against the theft and abuse of bread baskets from its baker network; it regularly upgrades its tracking devices, and the technology has significantly reduced losses and improved recovery levels by the special tactical team which is dedicated to finding and reclaiming missing equipment.
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Food should be marketed as a ‘meal’ rather than a ‘snack’ to avoid overeating MARKETING food as a ‘snack’ leads to increased consumption and continued overeating, a new study in the journal Appetite reports. In the first ever study of its kind, Professor Jane Ogden and her researchers from the University of Surrey examined the impact of labelling food products as ‘snacks’ or ‘meals’. During this innovative investigation, eighty participants were asked to eat a pasta pot which was either labelled as a ‘snack’ or a ‘meal.’ Each pot was presented as a ‘snack’ (eaten standing up from a plastic pot with a plastic fork) or a ‘meal’ (seated at a table from a ceramic plate and metal fork). Once consumed, participants were invited to take part in an additional taste test of different foods (animal biscuits, hula hoops, M&M’s and mini cheddars.) Researchers found that those who had eaten pasta labelled as a ‘snack’ ate
more at the taste test then when it had been labelled as a ‘meal.’ It was also found that those who ate the ‘snack’ standing up consumed more (50 per cent more total mass, sweet mass and total calories and 100 per cent more M&M’s) than those who had eaten the pasta sitting down at a table. This unique set of results demonstrate that when a food is labelled as a snack rather than
a meal consumption is higher, particularly when standing rather than sitting. Researchers have attributed this to a combination of factors and believe that when eating a snack we are more easily distracted and may not be conscious of consumption. They also argue that memories for snacks and meals may be encoded differently in our subconscious and that we are unable to recall what we have eaten as a ‘snack.’
Jane Ogden, Professor in Health Psychology at the University of Surrey, said: “With our lives getting busier increasing numbers of people are eating on the go and consuming foods that are labelled as ‘snacks’ to sustain them. What we have found is that those who are consuming snacks are more likely to over eat as they may not realise or even remember what they have eaten. “To overcome this we should call our food a meal and eat it as meal, helping make us more aware of what we are eating so that we don’t overeat later on.” Obesity is a growing problem in the United Kingdom with levels reported to have trebled in the last 30 years with 24.9 per cent of people now deemed obese, the highest levels in Europe. It is estimated that £16 billion a year is spent on the direct medical costs of diabetes and conditions related to being overweight or obese.
New advice to consumers on eating raw or lightly cooked eggs THE Food Standards Agency (FSA) has published revised advice to consumers on eating raw or lightly cooked eggs. Infants, children, pregnant women and elderly people can now safely eat raw or lightly cooked eggs that are produced under the British Lion Code of Practice. The revised advice, based on the latest scientific evidence, means that people vulnerable to infection or who are likely to suffer serious symptoms from food
poisoning (such as infants, children, pregnant women and elderly people) can now safely eat raw or lightly cooked hen eggs or foods containing them. The existing advice on UK nonLion eggs has not changed, non-hen eggs and eggs from outside the UK, should always be cooked thoroughly for vulnerable groups. Advice on handling and storage of eggs can be viewed on the NHS Livewell web page.
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Back On The Map There’s been substantial growth at Street Eats since the recent management buyout and there’s plenty more in the pipeline, with several prestigious contracts in travel and contract catering reverting back to the Chester site for manufacture, totalling around £8m increase in turnover. Meanwhile, there’s an innovative new menu. Mark Arnold, Head of Innovation, explains
treet Eats Foods have travelled a long way over the last few months. Formerly Tasties of Chester and owned by Pasta King, the custodian of the Street Eats ‘food on the move brand’ is now a standalone company, having been put into administration at the end of June, followed shortly by a management buyout. The buyout has been steered and headed up by Gavin Cox, previously CEO at Adelie Foods, and includes other investors from the world of sandwiches, as well as Guy Truman, now Commercial Director, who remains with the company. “We believed heavily in the business, and its future in the industry; it has a solid base and loyal workforce in Chester. As a result of the investment we have safeguarded all the jobs at the site, and are actively recruiting for future growth,” says Gavin Cox, CEO. Guy Truman adds: “I am extremely encouraged that we have been fully supported by all our customers and the vast majority of suppliers, as a result in their belief of us as a company with the right entrepreneurial spirit to grow - the same spirit that was created by the ‘The Dream Team’, as they are referred to from Brambles, with Mark Arnold still heading up development, myself as Commercial Director, and a ‘blast from the past’, Ian Kemp, as Finance Director. “I am pleased to say that our suppliers’ loyalty and support is now being rewarded, as the company has enjoyed record sales and unpresented growth since its conception in July.” An investment plan has started on the Chester site to increase capacity with three brand new lines, additional warehouse outbuildings and increased chilled storage capacity now completed
and currently being filled, allowing an additional £10 million in sales. Since the start of the new company there has been substantial growth, and there’s plenty more in the pipeline, with several prestigious contracts in travel and contract catering reverting back to the Chester site for manufacture, totalling around £8m increase in turnover. Innovation and development has certainly not stalled at Street Eats either. A new menu was launched in late September, with over 35% of the range improved or new products launched. The Cranks range remains rooted within the menu, with some new development on the way as well. Existing and new customers have welcomed the new menu, excited by the innovation and its response to what is happening in the real world out on the streets of food on the move. Products include a new range of Hot Pots, from classic Mac n Cheese, Thai Green Chicken Curry to a Vegan Chilli and rice pot. Noodle broths remain, and a new Cous Cous pot is introduced. Some spectacular new Ciabattas have also been developed with a well-known Cuban Feast, a lesser known fiery Italian Nduja spreadable salami from Calambria, with mozzarella and tomatoes, and an even lesser known Brie with fresh pear and honey. There’s also a range of
wraps, fully loaded to the extent that half a wrap becomes a full portion, a series of new sub rolls, and a selection of new split tin sandwiches, using traditional open tin baking methods, with classic upgraded fillings such as king prawn with lemon crème fraiche, Scottish beef and salsa verde, and where would a chicken sandwich be without avocado these days. Salads have not been left out with a nod to the Hawaiian Poke, hot smoked salmon, with house pickled roots, rice, edamame beans, a wedge of lime and a poky poke dressing, made exclusively for us. Vegans have not been neglected with a new Raw salad - not as easy as it looks - the dressing made from cold pressed English rapeseed oil, with freshly squeezed lime juice, chilli and coriander, with a base of broccoli couscous, kale, red peppers and orange segments. This salad couldn’t really have any more boxes to tick. Another development has been a link with a local charity CATH (Chester
Aid for the Homeless Cath. org.uk), whose aim is to help local people in the community of Chester get back on their feet. It started with the development of Street Eats’ two Christmas products, with a charity donation being backed by the company based on sales. It was then internally suggested by a member of the team that we should also give the proceeds from the sales of sandwiches from the vending machines in the staff recreation facility. This was then sanctioned and agreed by the new board, along with the decision that we would continue with seasonal specials throughout the year with a donation from sales to CATH. “Quite often, these smaller and local charities are overlooked at Christmas, with the larger more recognised, almost brands coming to the forth. Now they all do a good job, and help raise awareness, but being a local employer in the area, and wanting to make a difference in the community, we contacted CATH, where we hope we can make a difference this Christmas and beyond,’ said Guy Truman. In addition, a decision was also agreed that any small overproduction, or short shelf life products would also be given to the charity to help save them costs for helping provide nutritional food to their customers. Robert Bisset, CEO of Cath is delighted with the newly founded relationship: “Very much looking forward to taking delivery of the sandwiches, as well as the two-day event where Street Eats will provide Christmas Lunch in the form of the Christmas Specials (Turkey Feast, as well as a Brie and Cranberry sandwich, both on traditional open topped breads) nearer Christmas Day. So once again, Street Eats are Back on the Map.
www.sandwich.org.uk December 2017 13
Greggs launch apprenticeship scheme G
reggs has launched an apprenticeship scheme to fasttrack its national expansion plans and develop the next generation of retail talent. Newcastle-headquartered Greggs has teamed up with local training provider Gateshead College to deliver the initiative, which will see 120 apprentices in eight locations across the country trained in retail service or retail management. Around 20 apprentices will be based at sites in Tyne & Wear and County Durham, while others will be located in Norfolk, Bristol, London, Greater Manchester, Yorkshire and the Midlands. This is Greggs’ latest foray into the world of apprenticeships. Following a competitive tender process, the company selected Gateshead College as its preferred training provider and together the two organisations will work together to deliver the programme. They will train apprentices to an industry-defined standard, which replaces traditional qualification frameworks and requires staff to demonstrate specific skills, competencies and personal attributes when carrying out their day-to-day jobs. The scheme was launched to help Greggs develop a new pipeline of skills that can support its future growth plans, which include the opening of more outlets in the South West of England
and Northern Ireland. The company was formed over 75 years ago when John Gregg got on his pushbike and started delivering fresh eggs and yeast to families in Newcastle. Today the company is a national brand with more than 1,800 outlets, 20,000 staff and an annual turnover of almost £900m. The retail service course will equip staff with vital knowledge of several subject areas including customer service, sales, equality and diversity, and workplace health and safety. They will also gain an in-depth insight into the Greggs business model and acquire transferable skills such as teamwork, problem-solving and presentation and interview techniques. Meanwhile, apprentices on the team leader course will learn additional skills in management, motivation and conflict resolution. Roisin Currie, people and retail director at Greggs, said: “We’re thrilled to be working in partnership with Gateshead College on this exciting project, which is a great way of bringing new skills and fresh ideas into our business. This unique, collaborative approach has created a training offer that has been designed specifically to support our business goals and future growth plans. “We chose Gateshead College because of its longstanding history of
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providing high quality education and training and invaluable expertise in delivering apprenticeship programmes. We believe our partnership with the college will be key to training our future workforce and help us continue to drive the business forward.” Gateshead College has a 60-year track record of sourcing high-calibre apprentices for large companies and SMEs across the North East. Rated ‘outstanding’ by Ofsted, the college is leading the way in education and skills by providing industry with the skilled workforces it needs now and in the future. Ivan Jepson, director of business development at Gateshead College, said: “We’re delighted to be developing this bespoke apprenticeship programme with Greggs, an iconic national business with strong roots in the North East. It’s great that the company is investing in apprenticeships and has chosen us to help build a professional, skilled workforce for the future. “Together with Greggs, we’ve developed a flexible, dynamic training solution that is tailored specifically to the needs of the business. This will further strengthen the company’s position as one of the country’s leading national food-to-go retailers and create exciting career progression opportunities for the apprentices.”
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Vegan sandwiches are the big new favourite this year, with launches by a number of multiple retailers and foodservice chains – a reflection of the importance of the growing trend
ultiple grocery supermarkets and foodservice chains have launched their Christmas sandwich and food to go ranges, but with a major difference this year – vegan sandwiches are included for the first time. It’s an acknowledgement of how much the vegan sector and vegetarian food in general has taken off this year. M&S launched their seasonal sarnies two weeks earlier than previous years, with a vegan option this time round - a Chestnut Roast Wrap with mixed grains and a grape and cranberry chutney on a red pepper wrap.
The company expected to sell over 200,000 festive sandwiches in the first week alone. Other lines include favourites like the Turkey Feast and Lobster & Prawn Termidor Brioche Roll. The vegan option is just part of M&S’s move to include more meatfree options this Christmas. Their 2017 Christmas dinner range will include a number of veggie/vegan options including vegan butternut and beetroot filo parcels. ‘Vegetarians and vegans shouldn’t feel like they are missing out – now veg can be the star of the show,’ says an M&S spokesperson.
16 December 2017 SANDWICH & FOOD TO GO NEWS
‘In the past vegetarians were limited to nut roasts at Christmas, but not anymore. Our vegetarian options are so amazing that we hope people will choose them over meat options even if they are not full-time vegetarians.’ 5% of proceeds from the Christmas sandwich collection will go to support homeless charity, Shelter. This year sees M&S celebrate its 12th anniversary of supporting Shelter, with their customers helping to raise £2.8 million for the cause since 2005. Pret’s Christmas menu features its first ever vegan Christmas sandwich, as well as the classic Christmas Lunch and Veggie Christmas Lunch sandwiches. Its chefs have created a special vegan stuffing that is combined with grilled carrots, crispy onion, caramelised pecans, spinach and a Port & orange cranberry sauce. Other new recipes include a veggie Festive Winter Salad, a Smoked Salmon, Soft Cheese & Dill baguette and a mince pie flavoured Flat White. Pret’s now well-known Christmas sandwich layers thick slices of British free-range turkey breast on granary bread with a dash of port & orange cranberry sauce. It’s served with Pret’s crumbly pork stuffing - made with minced pork, streaky bacon and apricots - and topped with crispy
XMAS LAUNCHES onions and fresh baby spinach. The award-winning vegetarian sandwich combines chunks of roasted butternut squash, nutty Christmas pesto and peppery rocket served with a spoonful of yoghurt & mayo dressing and a sprinkling of crispy onions on granary bread. Pret’s first Christmas salad combines roasted butternut squash, broccoli and spinach with a sprout & apple slaw. Topped with a creamy Wensleydale & cranberry crumble, caramelised pecans and pomegranate seeds, this colourful salad is served with a French dijon dressing. There’s also a stone baked baguette layered with Scottish smoked salmon and soft cheese, served with a topping of fresh dill and a splash of lemon juice. Other lines include a Ham Hock, Stuffing & Apple Baguette - a stone baked baguette filled with shredded ham hock, mustard mayo, crispy onions, watercress and apple sauce, served with Pret’s pork stuffing - made with minced pork, streaky bacon and apricots. There’s a veggie Brie & Cranberry Baguette - three slices of French Brie on Pret’s stone baked baguette, served with port & orange cranberry sauce, toasted pistachios and a handful of wild rocket. All three Christmas sandwiches will carry a gold sticker to show that 50p from the sale of each one is donated to the Pret Foundation Trust to help the homeless. The PFT has been running for more than 20 years with the aim of alleviating homelessness. Every Christmas Sandwich sold supports the Trust, including running its fleet of Charity Run vans which redistribute unsold food to the homeless throughout the night. This year, Boots has included a vegan option - Parsnip Fritter & Butternut Squash sandwich. There’s also a pigs in blankets inspired sandwiches, turkey with all the trimmings, Shapers Turkey, Stuffing & Redcurrant sandwich; Turkey, Bacon & Stuffing; Shapers
Salmon, Prawn & Soft Cheese; Brie & Cranberry; Christmas Triple; and Ham Hock Cheddar & Chutney. They’re also giving away free gift cards with 800 gift cards up for grabs, two of which are worth £1000. There’s also 15 x £100 gift cards, 30 £50 ones, 250 with £10 on and 500 fivers. Inside selected sandwich boxes is a scratch card, with the Christmas sandwiches also available as part of the £3.39 Boots Meal Deal. This Christmas, Waitrose is introducing six new seasonal sandwiches to its range. The supermarket’s Christmas Good To Go range has actually doubled this year. There’s no vegan line but vegetarian includes the Wensleydale and Roasted Winter Vegetable Sandwich. The creamy cheese is combined with maple roasted vegetables and served on a nine grain bread. The addition of a kale and sprout mayo makes this a very Christmassy eat, it says. Another addition to the range is a take on a Christmas classic. Waitrose is introducing Pigs Under Blankets; British pork sausages tucked into malted bread with smokey beachwood bacon and a juicy cranberry sauce. There’s a Christmas Spiced Falafel Flatbread: flatbread with sweet potato falafel, braised red cabbage, crumbly feta cheese, roasted butternut squash and a spicy yogurt. The new Spiced King Prawn Cocktail Sandwich is made with malted bread and filled with prawns, Bloody Mary style aioli accompanied by pickled celery, cucumber and spinach. One of the most popular sandwiches at Waitrose is said to be the duck wrap and the supermarket is launching a festive twist for 2017 - a Duck and Blackberry Chutney Wrap. The tortilla is filled with braised red cabbage, shredded duck, fruity blackberry chutney and nutritious spinach. Another year-round favourite, the Brie and Grape Sandwich, has been given a Christmas makeover. The brie combined with sweet, crunchy grapes
now has a dollop of cranberry sauce. Aldi, meanwhile, has launched three sandwiches, including a vegetarian option – a brie and spiced cranberry chutney. The other two were Ham hock farmhouse cheddar & plum apple chutney; and turkey feast with sausages, crispy bacon, stuffing and cranberry sauce. There’s no vegan offering from Greggs in the way of sandwiches. The main attraction is the Festive Bake, chicken breast, sage and onion stuffing and sweetcure bacon in a creamy sage and cranberry sauce. Christmas sandwiches include the Christmas Lunch sandwich, Christmas Lunch Toastie and Turkey, Bacon & Cranberry Roll. There’s also a Christmas Lunch Soup. URBAN eat’s Christmas range of sandwiches also doesn’t include a vegan line. The streamlined range of limited edition tasty treats now includes Turkey Feast, Turkey, Bacon and Stuffing, a Piggies Under Blankets sub roll and a Brie and Cranberry Wrap, all presented in a festive themed packaging design. URBAN eat will again be offering the range to forecourts, cafés and convenience stores in 2017, with a new and improved recipe for the Brie and Cranberry wrap. Isla Owen, senior marketing manager for URBAN eat, says: “Excitement is building and our highselling range is sure to get consumers in the festive spirit early. “These tried and tested favourites capture the magic of the season and this themed range gives retailers the opportunity to take advantage of what’s long been a thriving market. And with such proven popularity, it really is never too early to be thinking about what’s on the menu for Christmas.”
www.sandwich.org.uk December 2017 17
Raynor Foods promotes Tom Hollands to Innovation and Technical Director Tom Hollands is back at Raynor Foods, this time as Innovation and Technical Director. Current projects include developing a system called Blockchain (Distributed Ledger Technology (DLT)), which has the potential to transform supply chains
ssex-based food to go company Raynor Foods has promoted Tom Hollands to Innovation and Technical Director. The role will see Tom lead the Food Science and Innovation Department, which oversees the development of robust and holistic strategies across all aspects of innovation and technical, including food safety, quality, and sustainability. Tom has been tasked with bringing a ‘future first’ strategy to Raynor Foods and set a pioneering agenda across manufacturing via external technology partners, institutions and universities. This ‘future first’ approach will see Tom explore ways to streamline the production process for the company, including exploring the use of different technologies, enhancing the food safety and quality management systems, and finding effective and natural ways to extend shelf life. Past innovations that Tom has achieved within Raynors includes the use of Intense™ tomatoes to combat ‘soggy sandwiches’ and the development of the company’s exclusive Verity Grace lettuce which provides a number of wide ranging quality and sustainability enhancements. These achievements have been recognised in the industry with him being awarded the BSA Technical Excellence Award 2012 and again in 2015, as well as the FDF Food and Drink Scientist of the Year in 2013. The promotion comes following Tom’s return to Raynors in September, after a stint working for both the FSA and Gü.
During his two-year break from the company, he spent just over a year as a Science Delivery Programme Manager for the FSA representing the UK as Focal Point to EFSA (European Food Safety Authority) as well as overseeing the delivery of the Strategic Evidence Programme, an explorative £1million research programme. But while the role involved a lot of exciting food science and a fantastic group of committed professionals, Tom missed the food industry, particularly the fast pace and challenges that come with it. It was then that he moved onto Gü as a Technical Manager for Project Ivana; he helped design their new factory and its supporting food safety and quality systems for their new factory in Bishop Stortford. At the same time, he became one of the youngest members to be elected onto the board of the IFST as Honorary Secretary.
18 December2017 SANDWICH & FOOD TO GO NEWS
Nine months into his role at Gü, Tom heard about the new role of Innovation and Technical Director at Raynors and couldn’t resist returning to his roots. Speaking on why he returned he said: “I couldn’t have achieved all that I have without Raynors; there is something truly unique about our culture. I missed the people and the wide array of challenges! I’m pleased to be back working alongside such talented and forward-thinking individuals in an industry I love.” Among the innovations projects that Tom is currently working on for the company, is a collaborative research proposal with the University of Lincoln, University of Southampton, Open University, and IMS Evolve to develop a system called Blockchain (Distributed Ledger Technology (DLT)), which has the potential to transform supply chains. It provides cryptographically secure and immutable record of transactions and associated metadata (contracts, process steps food temperature, origin, microbial records, etc.) along whole supply chains. Raynor Foods was established 30 years ago. Since then, the company has grown from a small family sandwich company into one of the leading wholesale sandwich suppliers in London, East Anglia and the South East. Raynors makes and supplies ready-made sandwiches, wraps, paninis, snacks, sushi, salads and lunch bags to sandwich shops, cafes and coffee shops, retailers, catering companies, rail companies, airlines, schools, universities, hospitals and leisure and tourism venues.
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THE FOOD TO GO BAR The Co-op has made remarkable progress with its food to go oﬀer in recent years, but as Mark Pettigrew, Director of Format, Range, Space and Merchandising, explained at the recent IGD Food To Go Conference, there’s still room for improvement. Its transformation programme now aims to establish an emotional bond with customers and introduce a previously lacking element of theatre and cohesion. Partnerships are also on the way 20 December 2017 SANDWICH & FOOD TO GO NEWS
ood to go has really fuelled the Co-op recovery since 2013. It has been a crucial part of our True North programme, which really came to life in the middle of 2015 and resulted in the launch of the Pioneer brand. We know this is a massive opportunity for all of us. We know the food to market is growing by 6% each year and will be worth £17 billion this year. For convenience retailers, we know that this is 40% of our growth in the next five years. So it’s really important that we get this right and create a strategy nimble enough to keep up with the changes in the marketplace - those changes are coming faster and faster. With our estate, we truly understand this is a phenomenon that applies throughout the UK. It’s fuelled in ‘urban’ but we’re seeing similar growth in ‘suburban’ and ‘rural’. It affects all of our stores throughout the UK, from the tip of Scotland to the south-west. Food to go is becoming an all-day mission, from morning to evening, but that presents difficulties for convenience retailers: space is at a premium, so how do you use it effectively for all those missions coming into the store? How do I broaden my reach and get my brand into as many locations and to as many customers as I can? MARKET SEGMENTS Let’s look at the five general market segments here: First, the coffee specialists: there’s no doubt that they’ve strong in the morning but weak at lunchtime and weaker as the day goes on. However, there’s real innovation on hot food coming through to give them an extended reach throughout the day. Quick serve retailers are strong at lunchtime and in the evenings but weak in the mornings; many of them are trying to dip into the coffee territory and come up with a coffee offer to combat that. In the middle there’s the food to go specialists: there’s a huge amount of innovation here and many new players coming into the market all the time. They tend to do a good job throughout the day, but some of them need to focus more on health, and others to broaden their reach to give them that stretch later in the
afternoon. You’ve already got people like Pret and EAT introducing more and more hot food to achieve that. Retailers are split between the convenience sector and the ‘big boxes’. ‘Convenience’ have got the reach, plenty of stores and good coverage; they’re got good innovation - and certainly the Co-op has proved to have a real strength in innovation in recent years. But what they do suffer from is capability in store. They don’t have the capability to do a really good foodservice offer and are often seen as a functional, rather than emotional player. Their challenge is how to broaden into those areas. The ‘Big Boxes’ have more of a capability with food service but similar problems to convenience, with a lack of trust and love. Within the retail market, the market will be much more led by partnerships in future, and we’re already seeing this with people like Euro Garages and Applegreen; Tesco’s and Sainsbury’s have also been doing much more in the way of partnerships. That’s a trend I think will develop much more over the next 18 months.
GROWTH As far as the Co-op is concerned, we’ve been growing since 2013 and at a rate double that of the market as a whole. We’ve grown our market share to around 11% and our focus on food to go has really paid dividends. This didn’t happen by accident: it was a result of a clear strategy we had in
place to grow the business, centred on three key areas. The first was around the strength of our range. Convenience stores were not known in the past for having great products or a great range – but we really strengthened and broadened our range from offering just sandwiches to include salads, sushi and chilled snacks. More importantly was understanding where to put that range and so our programme for 2015 was to make sure we were putting the right ranges into the right stores, aligned with missions for those customers. The second thing was about improving quality - benchmarking against the best food to go providers in the business and making sure we were on a par with that. The quality of our food to go as a convenience player is now second to none and we’re competing against the best in the market. We’ve really raised the bar in that area. Aligned with that is value for money – making sure that we have a real strength with our meal deal offer, which is not the cheapest in the market but certainly the broadest, and the best value for money when you look at the discount that comes with it. THE SAMMIES We’re really proud of our achievements – we’ve won the best retail sandwich provider at the Sammies over the last three years and
www.sandwich.org.uk December 2017 21
PROFILE space is a real challenge. We simply have less space now: fresh food wasn’t a thing until three years ago within the Co-op and food to go is within that. We need to solve that space problem. Fortunately, we have a really big investment programme – we have 100 new stores and we refit 200 a year. Finally, and perhaps most importantly, we also need to make sure we deliver consistently all day, every day. It’s a real challenge for retailers that from the first thing in the morning to last thing at night the customer experience needs to be the same. Delivering that over 2,500 stores is a real challenge for us.
won multiple awards for individual products as well. It’s a great position to be in after four years of hard work. For all that work, there are things that we can do better and that’s where the transformation programme kicks in that myself and my team are leading this year. Despite all that work that we have done, we still lack that real emotional connection with customers - we’re still seen very much as a functional player. We’ve got to try and unlock that emotional connection that players like Pret and Eat have. We also lack in-store theatre and a cohesive offer. We’ve got a legacy of an old estate, and while food to go has grown in recent years, our sandwiches may not be next to our soft drinks, or our hot food or our crisps and snacks. Trying to find a way to bring all that together and create theatre within a convenient
CO-OP CUSTOMERS Who are our customers? We did some work earlier this year on our customer base. What we found in the stores where we did the research was that all of those categories of people existed in every store, but the degree to which they inﬂuenced what was bought in that store varied greatly depending on the segment that the store was in: whether the store was in an urban, in London or rural location. What was interesting was that when overlaid with our format strategy, it was quite a powerful thing to be able to say we now understand what our customers want and need in those segments. This then enabled us to inﬂuence what we do from a ranging strategy. This understanding has been crucial for everything we’ve done this year – making sure we are targeting the offer at customers in store and recognising that different stores have different customers. What’s really key about these customers is that they spoke to us about ‘me time’ and ‘no time’. When they come to a convenience store they’re usually in ‘no time,’ so we need to come out with a frictionfree experience, making sure they’re getting into the store, having a choice, getting the things they need and exiting, all as quickly as possible.
‘We’ve got a legacy of an old estate, and while food to go has grown in recent years, our sandwiches may not be next to our soft drinks, or our hot food or our crisps and snacks’ 22 December 2017 SANDWICH & FOOD TO GO NEWS
The choice of exit is really important: some people want to be served while others are happy to have a self-service till and get out as quickly as possible. This isn’t just about product, it’s about the service you provide as well. CHANGE AT THE CO-OP So how have we changed? We’re investing in our space and blueprints; we’ve done a lot of work this year to ensure that our zoning in-store is correct and we have products together. We have tried innovative things such as trials earlier this year on zoning and theatre in store and also at our petrol filling stations. There have also been some trials in the middle of the week top-up and full shop. There has also been some brilliant work by the commercial team on product branding and the further development of the range. This has had a real focus on healthy products this year and food trends such as vegan/vegetarianism. What about the strategy for food to go and the transformation programme? There have been four key elements. First is the ranging strategy: the need for food to go is universal and every store has a food to go element, but this varies from store to store. As I’ve explained, we need to understand how we can leverage the range to satisfy needs in those stores. We need one range strategy, not a different one for sandwiches, soft drinks, crisps and snacks. It needs to be holistic and achieve the same thing. Our promotion strategy that
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overlays that also needs to achieve the same thing – at the moment it’s a bit fragmented and we’re working towards trying to fix it. We need to work harder to satisfy the all-day mission. We’re really strong at lunchtime and the latter part of the afternoon, but there’s more to do in the morning, focusing around hot drinks and hot food to help us with that offer. We also need to continue to strengthen space and zoning, making sure we have the right location for food to go in stores. Incidentally, we’re seeing a real link between location, food to go and service: where you’ve got them next to each other, we’re seeing much better performance. In our EC Plus trials we’ve actually played with taking food to go out of its typical location at front of store and put it at the back, right by the self-serve tills. We can do that because we’re talking about 6,000 sq ft, so customers are not having to walk miles to get that service. On hot drinks, the key thing is about achieving ‘reach’. Coffee is becoming more and more of a destination throughout the estate and this is something we’re aiming to achieve throughout 2,500 stores. But you need a number of different
solutions to achieve that and we’re trialling our own-label coffee in some stores and other brand solutions as well. HOT FOOD Hot food is about keeping things simple. When you keep it simple the stores do what you ask and they deliver to the customers. We’re doing trials at the moment on that simple operating model, and also ﬂexing the range in hot foods. There’s more innovation to come as well: at the moment our range is pastry driven, but we are looking to new innovation, adding more choice in health, providing good quality, fresh hot food. Partnerships are going to become more and more important; I don’t think we can do this on our own. I think we’re going to have to work with respective foodservice partners from around the industry to give us the extra reach.
Finally, engaging with our customers is really important. Trying to bring food to go to life and keeping the signage simple is a real challenge, with all the elements that are competing in a convenience store. We know we will need to use digital more and more. When you need to ﬂex with an all-day offer, using cardboard PoS is not ideal. We also need to simplify the meal deals for customers to understand them better and buy more frequently. We’re particularly proud of our Five Plus One offer: we give back 5% of every purchase of own-label products to our customers and 1% of every purchase of own label to local causes. We also need to find more innovative ways to use that to encourage customers to buy into that more. It’s been an incredibly successful first year and we’re going to announce a big investment in local communities. It’s what the Co-op is all about – being a great retailer and also being part of the community.
‘Partnerships are going to become more and more important; I don’t think we can do this on our own’
24 December 2017 SANDWICH & FOOD TO GO NEWS
EAT’s CEO: Getting EAT back on track
EAT’s new Chief Executive Andrew Walker is focused on getting core London stores to operate at a higher level and growing the business slowly with partnerships, rather than chasing rapid expansion. He told a lunch! show audience that while the company had lost its way in some respects, it now had the capability to be “fantastic”
uring my 12 years at Pret I always admired EAT’s innovation levels. If you look back at their history, they were first to market with a number of things such as healthy products, Asian food, porridge, soup and bacon rolls. I always thought they were a fantastic company: but what they didn’t do quite so well was operationally deliver those products. Pret, on the other hand, managed to become a phenomenal operating machine. I believe that with EAT’s great innovation skills and using my experience from Pret to improve the service and the operation, we can make EAT fantastic. So, how are we different to Pret? One of the big advantages we have is our central kitchen at Wembley, which allows us to introduce a variety into the product mix which perhaps Pret can’t. Because Pret have a kitchen in every store, they only want to have one type of bread or salad leaf
and so on, whereas we can have a lot of variety. We are seen particularly as a hot food business – our sales are better in the winter than the summer, for example – but I see no reason why we can’t innovate in cold food, in the same way we have with hot food. What differentiates us from the competition in general? EAT was founded as the Real Food Company. It’s about honest food that you would make yourself at home. We believe in good food and we’re not trying to follow too many fads. Obviously health is important but we want our food to taste right. If it’s supposed to be spicy, it should be spicy. If it’s a bacon sandwich, it should probably be a bit fat and a bit salty. It shouldn’t be salt free just because the government says that: you have to have indulgence where indulgence is right. We’re moving away from the slogan Food To Share as it was a slightly mixed message and introducing a new one, ‘Good Mood
26 December 2017 SANDWICH & FOOD TO GO NEWS
SPOTLIGHT Food’, instead. We’re printing a new uniform for the team with ‘Good Mood Food Team’ on it. STORES We have 110 stores currently, 90 of which are in London, and we have four airport stores in Edinburgh, T2/T3 and Gatwick. Excitingly, we are also going to be opening in Madrid airport soon. The intention is to open with an EAT as you know it: I would be surprised if we sold as much soup as we do here, but we will adapt it if necessary – gazpacho soup, for instance. We also have 15 stores in the regions. One of these is a new smaller format in Chichester, where we have
reduced the food range but are ‘dialling up’ the coffee, so we can try and compete on the coffee offer. If that succeeds there’s a roll out opportunity for us to add thousands, but this is not an area we’re currently focussed on.
most importantly fighting for the same labour pool because of Brexit. In general, recruiting and retaining staff is a real problem. But there’s no doubt that things are getting tighter because of Brexit. It poses its challenges and
‘It’s no secret that Pret stores in London are busier than EAT stores and that’s something we need to change round’ We can work out of any size store but customers tend to flock to larger stores rather than smaller ones on back streets – it’s all about confidence and for us it’s about expanding quietly currently. We are working with a number of partnerships. We have one with TRG at Gatwick Airport and we are exploring a number of opportunities with them; we have a very exciting site coming up with them soon. We are also working with a number of franchise partners including Compass in Debenhams in Basingstoke and Portsmouth and we are hoping to work with them in hospitals and universities. But we are principally focused on getting the core market in London to operate at a higher level. It’s no secret that Pret stores in London are busier than EAT stores and that’s something we need to change round. There’s a huge opportunity to expand in London, but it’s not for us today. London is the best market: all the main operators start in London because you have such a high density of people who want to come in quickly and get food to go. The market is pretty tough: there are more and more competitors fighting for the same sites, paying increased rent and rates and
you have to deal with it. Right now it’s not a major problem but we need to see how it pans out. It’s getting harder to recruit and the millennials are getting flightier. They will come to you and say ‘Yes, I want to work’, but they’ve also said that to three other companies and they might not turn up for your trial if they’ve got a better offer. It’s getting harder to retain them as well. So, what we’re trying to do is create career paths for them and say you could be manager in two years’ time and earn more money. It’s also very important in recruitment to have ethnic diversity in teams and that’s something we’ve struggled with in the past. You can go to some shops you can easily tell its one ethnicity – all Indian or Polish, for example - and that leads to cliques and they dictate what a manager can do. You need multicultural to keep the chat and the banter going. So we’re making sure we recruit teams across the board. We also have an operations director who is like the pied piper – he has people following him wherever he goes! We have changed eight out of 10 of our area managers in the first three months, and we’ve changed 60%
www.sandwich.org.uk December 2017 27
of managers in the first six months, and now we’re working down to the team members. The managers who are coming on board are very loyal and to EAT. EFFICIENCIES We have our own challenges. We don’t measure productivity as closely we would like to and we’re just starting that. We obviously measure spend per transaction and the time of each transaction: at the moment we probably take two minutes to make a cup of coffee when we should take one and we’re working on that.
In terms of technology, it’s not an area we’re hugely looking at. I know everyone’s gone order and click and collect and delivery mad, but I think it needs more careful thinking. Apart from anything else, everyone’s giving a lot of margin away. Our sector is acting a bit like sheep at the moment: one does Deliveroo or Essence and everyone has to do Deliveroo or Essence! It’s a great lever for your sales but these guys are charging 25-30% margin and when you look at your P&L at the end of the year, it’s not just the top line that matters but the bottom line too.
28 December 2017 SANDWICH & FOOD TO GO NEWS
I think customers like getting out of the office at lunchtimes. Logically, if everyone at Goldman Sachs ordered their lunch through Deliveroo there would be 5,000 Deliveroo people outside reception! It’s not going to work for the masses. I see a lot of people browsing our chillers and I think they like to choose for themselves. I think if you can get the service right and the product available quickly. The reason why so many of the salad companies are doing it is because customers took so long to get served. We need to concentrate on serving people faster, not having the technology to get round the speed of service. COFFEE Coffee is a difficult one. We have an award-winning blend and are probably the only mainstream company offering full fat milk, because we believe it’s the right thing to do. But we have hired someone to head up the coffee team and are looking to bring in a single blend Columbian American drip coffee, because we think this will take a larger share of the market.
But it’s difficult: if you look at Pret, it probably took them four to five years to convince customers that they are a coffee house and they have got there. The more coffee we sell, the more we can invest in our food. We certainly want to sell more coffee, particularly in the breakfast day part where we are much weaker than it should be and that’s where our effort is going. We do a lot of bacon sandwiches and coffee and a very good breakfast hot pot with beans, egg and ham, so there’s a good variety. The secret of EAT is to offer a breadth of choice. People eat differently on different days. Lunch remains the core market for us at 60%. Hot food has been a big part of that and we will continue to innovate there – we have just launched a new pretzel sub-baguette. We’ve had the chief exec. of a well-known company come in to find out how it’s doing! We launched nachos in trial sites and they are proving poplar. But we need to improve our cold offer and make it more unique – we need to have more exciting, dynamic flavours there. We have just hired Arnoud, who was a finalist on Professional Masterchef last year and he’s going to transform our food. Our food is great but we want it to go to the next level. EAT was always ahead of everyone else with things like healthy food and selling Asian food: we’ve just lost our way a bit and we just need to find our way again. Longer term we might sell EAT products into supermarkets, the brand is very strong. Where will we be in three year’s time? Our bottom line will look better and we will be growing again. We will be growing at a rate of 1015 sites a year, but we have just got to re-group first.
2017 has been a dynamic year for us We achieved “AA” BRC Global Standards Status at our manufacturing plants We came away with the ‘Grab & Go Packaging’ Award at the Foodservice
Quality Food Awards 2017 We were shortlisted in three categories
at The Sammies Awards 2017 We picked up the much-coveted
Manufacturer of the Year
Award at the FPA Awards 2017
We introduced a 2nd 100,000 sq ft food grade manufacturing facility We were shortlisted in two categories at the UK Packaging Awards 2017
We have even more planned for 2018
so watch this space!
Rapid Action Packaging Ltd, Mansel Court, 2A Mansel Court, Wimbledon, London SW19 4AA T +44 (0) 20 8069 0700 F +44 (0) 20 8069 0701 E firstname.lastname@example.org www.rapuk.com
SAMMIES AWARDS 2018
An Award-Winning Celebration
The Sammies 2018 (The British Sandwich Industry Awards) celebrate all that is great and good in the sandwich and food to go industry and have got oﬀ to a ﬂying start with many tables already sold for the awards dinner.
he awards recognise excellence in the industry, awarding all aspects of the industry from Sandwich Retailer Awards to Food to Go Innovation Awards, and 2018 is looking to be the best yet. The Sammies 2018 will be held in Nine Kings Suite at the Royal Lancaster London Hotel on 10 May. ENTRIES ARE INVITED FOR THE FOLLOWING CATEGORIES:
En-Route Sandwich Retailer Award For all retailers (regardless of size and scale) who provide sandwiches within the travel sector, including forecourt, stations, airports, on-board trains or airlines at roadside locations. Judges require a description of the effort made to tailor the offering for the en-route sector with evidence showing how the business has adapted to operate in this sector, including product range, systems and marketing.
BSA Sandwich Manufacturer Award Open to BSA accredited manufacturers only. The Sandwich Manufacturer Award recognises the most impressive and effective initiatives to improve the quality and food safety of sandwich manufacturing. When judging this award factors taken into account will include investment in people and facilities, technical standards, product quality and the overall contribution to elevating and growing the sandwich category. \
BSA Technical Award Technologists are at the forefront of the work to advance systems and working practices across the sandwich industry, including improving environmental standards/practices. This award is open to all BSA members including suppliers, retailers and manufacturers and may be entered by an individual or a team.
Sandwich Multiple Retailer Award To be considered for this award, a multiple retailer must show that it has done the most to develop its sandwich business, to include marketing, innovation, packaging, product quality, sales growth and market share. Independent data is used in judging the business performance during the qualifying period.
Sandwich Convenience Retailer Award Designed to recognise the retailer that has done the most to develop its sandwich business taking into account, marketing, innovation, packaging, product quality, sales growth and market share. Independent data is used in judging this award.
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Workplace and Catering Sandwich Retailer Award Recognising excellence and progress amongst those providing sandwiches in a workplace environment whether contract catering, on-site retailing or delivery. The judges will take account of the general approach, range, presentation, innovation, sales growth and marketing activity used to promote the business. Chain Sandwich Retailer Award Championing those in the sector (with 10 or more outlets) whose core business is the sale of sandwiches whether made to order, pre-packed on site, or bought-in pre-packed from a central commissary and who are driving the business forward and achieving the most impressive development in the qualifying period. Those entering this award must have a Food Hygiene Rating of at least 4. All chains are considered although businesses are encouraged to submit data to assist with the decision process. The Award will be sub-divided into three sub categories: • Bakery Chain • Café • Café In-store • Specialist Sandwich Bar Chain
SAMMIES AWARDS 2018 Wine at this year’s Sammies Awards is sponsored by: Independent Sandwich Retailer Award The Independent Sandwich Retailer Award is for businesses with nine outlets or fewer and have a Food Hygiene Rating of at least 4. Independent judges will visit and evaluate factors such as presentation, atmosphere, facilities, cleanliness and product range as well as innovation and customer service. The Award will be sub-divided into four categories: • Independent Bakery Sandwich Retailer • Independent Café Sandwich Retailer • Best New Independent • Independent Sandwich Shop A gold award will be presented to the winner of each of the four categories who will receive considerable local PR coverage. The winners in each category will also receive two free tickets to attend the awards dinner. Out of the four winners, an overall independent winner will be chosen and will receive the award on stage at the dinner.
The Sandwich Marketing Award This award is specifically to recognize creativity in the industry, showcasing where marketing helps deliver business success. Entrants should state the activity, how it worked and the success of the campaign/activity. Supporting material, such as POS/photographic examples can be submitted with the entries. This award is judged by an independent expert marketing judging panel.
New Sandwich Product Award Specifically aimed at products launched during the award period, namely 1 March 2017 to 28th February 2018, including ingredients, equipment and associated products. The award will be divided into sub categories: • Food Ingredient • Packaging/ Equipment
New Sandwich Award The New Sandwich of the Year Award is seeking new pre-packed sandwiches (not a range) which have been successfully launched in a retail or catering environment within the award qualifying period. Entries can be made in the following three categories: • Hot Eat Sandwich • Promotional/Seasonal • Innovative A winner will be chosen from each category and the three category winners will be blind judged by a panel of industry experts to choose an overall winner, which will be announced at the awards dinner.
The British Sandwich Industry Award Presented on merit to a business or individual who the BSA Management Committee consider deserves recognition for the work they do to advance the UK sandwich and food to go markets. This is an occasional award presented by the Chairman of the Association. Members may put forward suggestions for consideration by 1st March 2018.
Food to Go Retailer Award The Food to Go Retailer Award is presented to the retailer considered to have done the most to develop and promote its food-to-go range (excluding sandwiches). The award is open to retailers where the food-to-go range is one of many different food categories on sale.
Programme sponsored by:
NEW CATEGORY - Food to Go New Product Development Award This new award for 2018 aims to recognise the importance of New Product Development in the Food To Go market and the detailed work that goes into creating successful new products, from concept to launch. The launch must have taken place within the Award Qualifying period - 1st March 2017 to 28th February 2018.
Food to Go Innovation Award The Food to Go Innovation Award aims to encourage the development of new products for the food-to-go market and will be sub-divided into two categories: • Product Category (ingredients etc) • Equipment/Packaging Category Entries must have been introduced to the market within the award qualifying period.
• HOW TO ENTER – simply visit www.sandwich.org.uk and click Awards. Or email email@example.com to register your interest • Closing date for entries is 1ST MARCH 2018. • The Award Qualifying Period is 1ST MARCH 2017 – 28TH FEBRUARY 2018 •
• CONFIDENTIALITY: All entries will be treated in strict conﬁdence and all judges will be bound by conﬁdentiality agreements
www.sandwich.org.uk December 2017 31
creative and win £5,000 Could you be HOW DOES IT WORK? The British Sandwich Designer of the Year has six categories, each has a key ingredient which must form the basis of the recipe design. Contestants will be provided samples of each key ingredient and are asked to create a recipe in each category to showcase the key ingredient. They may combine it with other complementary ingredients of their choice, to make a creative, innovative, commercially viable and tasty sandwich. Whether you work in a sandwich bar, catering, or a manufacturing environment, now is your chance to win the recognition you deserve by entering the British Sandwich Designer of the Year Award 2018. Entrants will be shortlisted and invited to six regional heats across the UK where they will be asked to create their recipe for our panel of judges. The final competition will take place on May 10th 2018, in the Nine Kings Suite, at the Lancaster London hotel and will be judged by celebrity chef Theo Randall. There will be six category winners selected, with one of them becoming the Overall Sandwich Designer of the Year, winning £5,000.
DESIGNER OF THE YEAR 2018
THE KEY INGREDIENTS Each category in the British Sandwich Designer of the Year Award has a specified sponsor’s product. Contestants are asked to create a recipe in each category to showcase the ingredient, together with other complementary ingredients of their choice, to make a creative, innovative and commercially viable sandwich. THE SIX COMPETITION CATEGORIES ARE:
NORSELAND JARLSBERG®, CHEESE CATEGORY Contestants are asked to create a sandwich recipe using Jarlsberg® cheese. Made to a secret Norwegian recipe using only the purest milk for a smooth, distinctive and rounded
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As 2017 comes to a close, we start to think about the year ahead and that includes the 2018 Sandwich Designer of the Year. This is looking to be the most exciting yet with an inspiring palette of key ingredients and an overall prize of £5,000. There are six categories this year with some favourites returning, some new ranges from existing sponsors being brought in and new categories being added.
taste, this cheese is incredibly versatile and keeps its flavour when melted.
SAM BROWNE FOODS BRITISH RED TRACTOR, FARM ASSURED PULLED COOKED DUCK CATEGORY Sam Browne Foods are proud to sponsor the British, Red Tractor Farm Assured Pulled Cooked Duck category. Produced in our BRC Grade AA, further processing facility, this product is available either fresh chilled, or frozen IQF.” Contestants are asked to create a sandwich using Sam Browne Foods Pulled Cooked Duck
HARVEY & BROCKLESS BEETROOT AND ROSEMARY HUMMUS CATEGORY Harvey & Brockless’ new Beetroot and Rosemary Hummus will form the basis of the recipes created in this category.
This vivid magenta hummus is a new addition to the Harvey & Brockless range. Roasted chunks of beetroot give this popular Middle Eastern dip a uniquely British twist and its bright magenta hue gives it stand out vibrant appeal. Entries in this category need to produce a sandwich using the Harvey & Brockless Beetroot and Rosemary Hummus.
H. SMITH FOOD GROUP PLC SHREDDED CHICKEN CATEGORY H. Smith Food Group PLC’s IQF Shredded chicken is produced using just chicken, water and salt and is the latest addition to their innovative product range. Specifically developed for the sandwich and snack market in the UK, the product is packed in conveniently sized 2.5kg bags. Contestants in this category are asked to create a sandwich using H.Smith Food Group’s Shredded Chicken.
NEW YORK BAKERY CROLL The Croll is a unique hybrid carrier combining the best features of a croissant and a roll. Inspired by New York coffee shops and bakeries, Croll is perfect for filling with sweet or savoury ingredients and is ready to use once defrosted but is also delicious toasted. It’s a deliciously light pastry
but it can hold more filling than a traditional croissant and our recipe means it’s less flaky. This makes Croll a fantastic on the go carrier and easy to prepare. Contestants are asked to create a recipe using this innovative new product.
NEWBURN BAKEHOUSE FREE FROM CATEGORY The Warburton Bakers at Newburn Bakehouse have created an artisan range of gluten free products using traditional methods. Newburn Bakehouse’s White Sourdough Artisan Cob is a favourite of discerning bread eaters; the dense texture and unmistakable flavour of sourdough is a perfect complement to many dishes, and makes fantastic leisurely lunches. Contestants are asked to create a sandwich using the NewBurn Bakehouse Sourdough Artisan Cob as a carrier, with fillings best suited to the product. THE COMPETITION Contestants are asked to create sandwiches in any of their chosen categories using additional ingredients to complement their creations. In the first stage, our judges will be selecting the five best entries in each of the competitions, in the five regions. These finalists will then be invited to take part in the regional heats, at venues around the UK during March 2018. For full competition details please see our website www.sandwich.org.uk
THE SANDWICH DESIGN
REGIONAL HEATS At the time of going to press, the following dates and venues have been confirmed. NORTH EAST HEAT Tuesday 6th March 2018, at 10.30am, at The Food Zone, Greggs PLC, Balliol Park West, Long Benton, Newcastle-upon-Tyne NE12 8EW NORTH WEST HEAT Wednesday 7th March 2018, at 10.30am, at Frank Roberts & Sons Ltd, Rudheath, Northwich CW9 7RQ MIDLANDS HEAT Tuesday 13th March 2018, at 10.30am, at Dawn Farm Foods, Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US SOUTH EAST HEAT Wednesday, 14th March 2018, at 10.30am, at Greencore, 366 Stockley Close, West Drayton UB7 9BL SOUTH WEST HEAT Thursday, 16th March 2018, at 10.30am, at Nisbets t/a Bradshaw, Fourth Way, Avonmouth Bristol BS11 8TB The winners from the regional heats will compete in the final, on 10th May (the same day as the Sammies Awards dinner).
e will receiv s t s li a n fi All attend the tickets to h a guest. dinner wit HOW TO ENTER Please register your interest by emailing your name, company address and telephone number to firstname.lastname@example.org to receive free samples of the nominated sponsors’ products. Full competition details will be sent to you and can be found at www.sandwich.org.uk
Three themes we’re watching in food-to-go IGD’s food-to-go guru Gavin Rothwell identifies three key focus areas within the UK food-to-go market currently
he UK has one of the most developed and most innovative foodto-go markets around. And we’re seeing demand grow in a number of different markets, in Europe and beyond. So it’s no surprise to see operators such as Leon looking to spread their wings internationally. We saw their first outpost, in Schiphol airport, Amsterdam, trading heavily on our visit earlier last month. It’s now following this up with an agreement to open up to 20 stores across the Nordics, through a franchise agreement with a local partner. We expect others to follow suit MENU INNOVATION The vibrancy and dynamism of the UK’s food-to-go market continues to come through in multiple ways. Whether it be in the reinvention of meal deals in convenience stores and supermarkets, the increasing emphasis on vegetarian and healthier options, driven by the likes of Pret, or the everexpanding focus on seasonal lines, leading operators are placing huge focus on innovating their offers to ensure customer engagement remains high. And there’s the opportunity to go further: we’ve seen first-hand some of the fantastic seasonal range developments and merchandising in markets like the US, which could
help drive markets like the UK further forward. EXPANDING TRAVEL FOCUS AND A FOCUS ON NEW LOCATIONS A successful food-to-go proposition is so often determined by having the right site with the right footfall. And we’ve already moved well away from the notion of this simply being
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a unit on the right high street. But we’re excited by some of the innovative thinking in this space, not least from the likes of Benugo and Crussh, as they look at how they can reach customers in new locations such as department stores or workplaces. We’re also continually excited by the evolution of main railway stations
as food-to-go hubs, with Manchester Piccadilly and Leeds providing great examples of recent developments. We’re anticipating further development on forecourts as well – the likes of BP and – increasingly – Shell are doing great jobs in developing their food-togo propositions: markets like Norway and Ireland give indications of how this could evolve further in the future. Keep up-to-date with current developments in food-to-go with our round up of the latest news. Sign up to our free monthly newsletter, packed with insight and opinion, at igd. com/newsletters BIOGRAPHY Gavin Rothwell, IGD’s Senior Insight Manager, leads the research organisation’s global foodto-go insights programme.
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10/19/17 2:49 PM
To advertise call Paul Steer on 01291 636342 December 2017 35
We need a culture of Making the case for buying
pre-made sandwiches How can consumers be persuaded to stop making sandwiches at home and buy pre-packed sandwiches instead? Raynor Foods’ marketing and brand manager Tanya Everest-Ring, came up with a raft of proposals at the BSA’s recent AGM
hy buy sandwiches when you can make them yourself? It’s a no-brainer isn’t it in terms of value? You buy a loaf of bread from Tesco for 60p and a pack of ham for a couple of pounds - it’s obviously going to be cheaper! But, what if you don’t want ham again on Tuesday; what if your bread is stale by Wednesday, or if you’ve run out of sandwich bags and you’ve got nothing to put them in? What about the waste involved with home-made sandwiches? The truth is that once you’ve factored in all these things, it’s not going to save you as much money as you think.
Not only that, but people who make their own are missing out on all the benefits you get from having a pre-packed sandwich. I think it’s up to us in the sandwich industry to stress those benefits and make that case as strongly as we can. Provenance, for instance, is a particularly important thing. Consumers are very clued up these days: they want to know where their products have come from and they want to know about the quality. Having an icon on a pack to show the provenance trail of every ingredient is probably a fair way off, but if we keep on going about problems it’s only a question of time
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before consumers turn round to us and say: prove it. But it’s not just about us spelling out the provenance of every single ingredient on the pack – it’s about the bigger picture of developing longterm relationships with key suppliers you can absolutely trust. As a marketeer I’ve been keeping an eye on what they call blockchains, which is about trust and transparency. If you apply it to products, you allow the collection of real-time data on whole supply networks and products. It’s collected in fixed blocks which can’t be tampered with or altered. As it applies to our industry, it offers a really good opportunity to improve food safety – it makes product recalls easier, as well as easier to target a problem and a tool for food provenance. It also offers consumers a way of trusting our brands and our products.
ADVICE There’s so much complexity in our lives that consumers want authenticity and they expect something as basic as a sandwich to be a product they can absolutely trust. Peace of mind is important to consumers and we should be stressing just how importantly we take food safety. The problem is that the industry norm tends to be highly reactive; we only start talking about our manufacturing processes when we have a problem, and I don’t know why this is! We make our sandwiches in very hygienic conditions; there are comprehensive systems in place cleaning regimes are there to show e-coli, listeria, campylobacter are not there on the work surfaces. We swab and we test every day to make sure we’re keeping things safe; multiple tests go on every day to make sure we’re not making mistakes, and we bring in industry expert specialists to audit us on a regular basis. In other words, to show that a pre-packed sandwich is a sandwich you can really trust! So there’s a marketing challenge here for us to get the home sandwich maker to understand the importance of basic food hygiene. Last month a home appliance survey showed that one in 10 people can’t remember the last time they cleaned their fridge! Those that do it, do it only four to five times a year. Some German research showed recently that if you’re cleaning your kitchen with a sponge, you might as well not bother. Most kitchens harbour more bacteria than you get in the toilet! The best way of cleaning your sponge is to put it in the dishwasher, but who does that? The problem is that consumers don’t want to be told their kitchen is filthy, so we need to put out a much more positive message to encourage them to buy pre-packed sandwiches. At Raynors we’ve just had the BBC in with ‘The Food Inspectors’. After years of ‘terrifying’ people, the producers decided they wanted something reassuring instead, so they’ve been doing some filming with us – but that’s just one programme. There’s much more that we can do in the way of achieving that positive message. As sandwich manufacturers, many of us have double A grade BRC ratings or better and many of you will have the confidence to have
unannounced audits. If we’re that confident why don’t we do something about it! What about installing a public web cam in a sandwich production area? Not a commercially sensitive area, but one where consumers can see the care and attention to detail we put in! We need a culture of transparency, transforming the humble sandwich to become a symbol of consumer trust. It would be something to aspire to. Then there’s also patriotism. In post-Brexit Britain it makes more sense to buy British. The cost benefit of buying abroad is being eroded and who knows how volatile it’s going to get. I’m not saying buy British sandwiches as a patriotic act, but I’m pretty sure that as negotiations
progress we’re going to be thinking a lot harder about looking after our key industries and how we support them. We also need to target those peculiar people who don’t buy sandwiches for lunch, and fight back against the perception that carbohydrates are bad for you. Carbs are not the enemy in my opinion – they’re just fuel. I think it would be a brilliant idea to work with our bakers to make a more positive case for the nutritional benefits of bread and sandwiches. As consumers get more clued up about food it’s going to be up to us to show them the bigger picture – not just convenience - and hope they respond by putting the butter knives away.
www.sandwich.org.uk December 2017 37
TRADE opens second outlet Award-winning sandwich and coffee bar TRADE has opened a second unit, always a defining moment for an independent operator. Simon Ambrose went to see co-founder Frank Boltman at the new outlet
38 December 2017 SANDWICH & FOODâ€ˆTOâ€ˆGO NEWS
stablishing a successful independent sandwich bar is no easy matter, with so much competition now in every high street. But once on the map and doing well, the chances are that you’ll eventually be thinking of a second site, and possibly even beyond that, depending on the scale of your ambitions. But while many set out with the best intentions, statistically relatively few actually take the plunge, and for good reason … the move can be fraught with hazard! The difficulties are many and varied but I’ll spell some of them out. While established operators might have got lucky with their initial site, an equally good second site may never come along in the area, or you’ll keep losing out with landlords to multiples, even though you have an established trading history. Even if you do find a site, replicating the success of the first business is by no means easy, with different demographic components, offices opening and closing and so on. Over-confidence can also be a problem. Buoyed up by the success of the first, you borrow money and start spending big time on building alterations, fit-outs and kitchen equipment, and suddenly realise the anticipated volume of business is not happening. Then you’re in trouble … But one of the most difficult problems and frequently overlooked is the sheer operational difficulty of maintaining two sites. There will be some distance to travel and traffic to negotiate, which all takes time. A manager needs to be trained up from existing staff or recruited, to establish and maintain the standards and ethos of the first site. You’ve got to watch the new business like a hawk, checking on the cash flow, shrinkage from staff you may not know that well or trust that much, and ensure that food quality and standards are maintained. And the danger is always that you can take your eye off the ball with the first business, which suffers as a result. You’ve also got double the trouble of finding new or replacement staff, when Brexit uncertainly is making that side of things more difficult all the time. All in all, it’s not for the faint hearted or those not used to juggling
plenty of balls in the air at once. Two operators who certainly aren’t afraid to take a risk and are capable of multi-tasking in a big way are TRADE’s Frank Boltman and Alex Stone, who established their first successful award-winning café and sandwich bar four years ago in Commercial Street, London and have now just opened a great new second site in Essex Road. It’s a smaller site, with not so much room to play with inside but they’ve still managed to create the same cosy informality which so suits the New York style deli food they serve – very much their speciality. But what they’ve lost in terms of seating, they’ve gained in the additional space with the kitchens downstairs, allowing them to centralise their smoked meat production for their trademark pastrami and reubens sandwiches, as well as cakes and other food prep, bringing efficiencies and economies of scale. The business has now been open for four months and the customer traffic they’re getting shows that their adroitness with the initial site was not a flash in the pan. I should explain at this stage that Alex has a career background in commercial property, which means he has a fantastic eye for a good site in underdeveloped areas, as well as the contacts to go with it, and it looks like he’s struck gold with the new site as well. “Alex finds the properties,” says Frank. “He’s tenacious and he’s got relationships with all the agents, as well as doing all the research and demographics. I wouldn’t even have attempted to do this without him. “There are good secondary sites around, but you have to have the right skill sets to be able to identify them. The West End is definitely no place for an independent now and the trouble is that if you’re not exactly in the right place you can’t even think about taking on £70,000 a year rent. You have got to go where you can afford to open.” Like Commercial Street, Essex Road is a mix of down at heel and gentrified Victorian and Edwardian multi-million pound buildings, with offices in the area as well, giving them a great potential customer demographic. But amazingly, there’s nothing to match their sandwich and coffee bar quality for a considerable length of the road, which is surprising.
www.sandwich.org.uk December 2017 39
It’s been an exciting time for Frank and Alex, who have actually been looking for another site for some time, and are more than happy with the new location. “Let’s put it this way. When we opened in Essex Road, it was as if we’d been open for four years! We had huge numbers of people coming in, and people actually thanking us for opening a really good quality café and sandwich bar. “People come here for different reasons: it’s a hub for laptop users, mums and babies – sometimes there’s a bit of a traffic jam with prams, and then at the weekend there’s families. “Another attraction is that we’ve got a very varied menu for a small coffee shop. People can come in every day of the week ad have something different. “It’s the same menu as our first shop in many respects with the same emphasis on hot sandwiches and the same breakfast items, but we don’t do made up cold sandwiches – we haven’t got the display space. But at the end of the day our hot sandwiches are the best thing we’ve done and they’re what we’re best known for. “They’re so much more interesting than what most of our competitors make.” Comparisons between their two sites makes interesting reading. Commercial Street was empty and derelict when they took it on and they spent a considerable amount of money sorting out the carcass of the building, moving a staircase, screeding the floor, installing loos and a separate kitchen downstairs, as well as opening up the back wall and putting in beautiful and extensive French doors to bring in the light. The décor there is fashionably minimal but not shabby chic, with large bore copper pipes the signature feature throughout, emphasizing the TRADE theme. The gleaming pipes are evident in the bar fascia, staircase balustrade and handrails, and also in the lighting, using the copper tubes as conduits. They’ve had a lot of work to do with the new site as well, with all the expense this entails – but the results have been worthwhile. “This was a difficult site to build,” admits Frank. “It was in a terrible state. In some ways it was even more difficult than the first. The new site
was derelict for three years when we got it. It may have been a Sainsbury’s back in the day. There are some telltell signs in the kitchen that make us think this. “It’s an A3 property and it had been neglected for a long time. We took it over knowing that there was a lot of work to do but you can never tell until you reveal a wall and see what damage is behind. “You have to get involved in all sorts of things, be brave, and take on new skills such as electrician, building and flooring consultant. I know some of the pitfalls on this long and winding road very well now – there’s a lot of sharp intakes of breath from builders along the way and you know that’s going to be trouble. “But once you’ve signed that lease you’ve gone past the point of no
return. You have to have access to money, and have it on tap, and you have to be prepared to pay to get good deals. You need to have an agreement with a finance company and it’s pragmatic to do that because you get a lot of allowances. “Start with a budget and double it; you have to be prepared to say to hell with it if you need to. Get an architect to measure everything up and you can see the plan and work out if the building allows you to do what you want.” Were there any disappointments with the site? “We wanted more electricity initially, and the supplier said they wanted £65,000 to lay on an extra channel for a cable from some distance away. We told them that was unacceptable. How could they think of even charging that much when we should have just had a cable supplied from the side of the road. We had already bought electric Rationale ovens and as a result we had to change the orders to gas; that meant we needed a different ventilation and extraction system to bring air in and duct it out. It’s cost us much more money, but definitely a lot cheaper than the £65k. “The restaurant business is definitely unforgiving. If you’re on a budget, buy a going concern because you’ve got everything there already.” The two sites are close enough for some customers to recognise the brand and there are elements of style unification and visual clues between the two sites. The Trade logo and light green colour scheme figure prominently on the outside. The same copper pipes that feature so heavily at Trade I are
instantly recognisable at Trade 2, forming the door handle, and also framing the entrance to the raised floor area toward the back of the unit. The counter is in the same position, just left of the door and provides what Frank describes as “a full-frontal attack on quality food”. Their amazing home-made cakes, biscuits, quiches and savouries are displayed prominently there and can be seen easily through the feature windows outside – great for the passing trade, of course. The walls feature a lot of exposed brick and the venting and ducting are fashionable exposed in between the beams, completing the fashionable artisan look. The lighting is mostly pendant teardrops on long cords and this helps considerably with the ambience. One thing that certainly hasn’t changed is the quality of the food offer. TRADE is another establishment that falls into what might be called the new category of café/sandwich bars that excel in both their coffee and their food. “There are far too many cafes where the coffee is good but the food is just the same and very limited in terms of the offer. My view is that there’s no point in doing food unless it’s going to be special, and that’s what we are all about here,” says Frank. So have they been stretched operationally with the new opening? “We are perhaps a little stretched at times - it’s inevitable, but we’re managing and it will get easier. “But there are very good reasons for wanting to expand. We’re both ambitious become ultimately you do it because it’s part of the exit strategy, making it an attractive proposition for someone else. I’ve eaten from that tree in the past and it’s sweet. Also, if you don’t promote staff they get bored and move on. “But overall, it’s been an interesting experience, least of all because opening a second means you have to really think hard about what the essence of the business is. “We came to the conclusion that TRADE is about bringing happiness. It’s a place where you can come and eat interesting food, which is not the same as the offer you get from the multiples, and also have a great coffee in nice surroundings. But make no mistake about it, you have to be very good at what you do to achieve that simple proposition.”
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We take pride in providing a first class service to our customers and exceptional quality products with outstanding performance. As a green and ethical company, we use only the very finest quality raw ingredients from renewable sources. With solutions for both household and industry, we cater for many different applications, serving customers from small retailers and sandwich shops to major supermarket suppliers throughout the U.K, Europe and Asia. Pre-serve is at the very forefront of fruit and vegetable washes and shelf life extension. Over 20 years experience has brought together a range of highly effective, affordable products of unrivalled performance and quality. OW1 StayFresh Produce Wash is a highly effective, naturally derived and chlorine free antibacterial decontaminant, designed to radically reduce bacteria, yeasts, moulds and break down and remove pesticide residues on the surface of all fruit and vegetables. Ideal for use with leafy salads, carrots, onions and cucumber as well as other high risk products such as apples, grapes, strawberries and blueberries etc. ensuring produce is safe, fresh and ready to eat. Also suitable for organic produce, OW1 StayFresh Produce Wash is invaluable for processors, restaurants, caterers and for domestic use, keeping produce bright and fresh, protecting customers and family from food poisoning. Highly effective against Listeria, E-coli, Salmonella, Botulinum and Legionella as well as many other virulent dangerous strains of bacteria. Many believe that food poisoning is only associated with meat products, in actual fact many cases of food poisoning are accountable to salad and fruit products, which are high risk and uncooked before consumption. Penetrating waxes, washing produce in OW1 ensures the removal of dirt, soiling and the risk of harmful bacteria. Usage couldn't be easier, simply dilute with fresh cold water at between 2ml - 50ml per Litre depending on quality of produce and soiling etc. Soak produce for 1- 5 minutes, no need to rinse further, drain well or spin and your ready to eat, pack or store.
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here are a number of issues facing the industry over the coming months and years, some of them critical. Firstly, we have a situation with the government at the moment where they want to bring immigration down to 100,000. Last year we had 188,000 people coming to the UK with jobs in hand. In London, 70-80% of people working in sandwich bars and cafes and food businesses come from Europe. If we suddenly restrict that it will cause some massive problems in these businesses, and you will be competing with all the other business desperately looking for people. We are already finding it difficult to recruit. I was with a restaurateur recently who wanted to open three new outlets but has had to put two on hold because of recruitment problems! We face a situation where our politicians really don’t get the message, very clearly. Their dilemma is that they have constituents who are worried about immigration: even if they do understand the economic problems, they can’t risk alienating their voters, so they tend to sit on the fence.
facing the sandwich and food to go industry Brexit is only one of a number of significant issues facing the sandwich and food to go industry, and there are other pitfalls but also major opportunities ahead. British Sandwich Association Director Jim Winship spelt out the details at a lunch! show presentation Since the beginning of the year, the British Sandwich Association has been lobbying MP’s hard and having weekly meetings to try and get the message across that if they clamp down too hard, the industry will suffer seriously. You need to think hard about how this is going to affect you as operators and make this part of your planning now. There are signs that some Eastern Europeans are already going back home, partly because of the exchange rate and partly because some of them feel that they’re not wanted and their visas are coming to an end. There are other implications for this problem as well: if you have a shortage of labour, you will be looking at more
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costs and that’s not going to go away. Wages are likely to go up as a result and that will have an effect on inflation. Exchange rates have gone up significantly and it’s not over yet as we’re a long way from reaching an agreement. Meanwhile food inflation costs are going up: they’re at 5.8%, according to some sources, but others say they are as high as eight per cent. It’s going to be a bit of a roller coaster over the next few years, which you need to be prepared to deal with. For one thing, look at your overheads and try to keep them under control. Business rates have gone in some parts of London by 33%, although some people have had reductions.
INDUSTRY SPOTLIGHT Meanwhile the Government is going to dump EU legislation into the UK en masse – they can’t do anything else because of the timescale. We need to be wary of this: we need to ask if some of the elements of legislation actually work for us in the UK and look at how it affects our industry. After Brexit we won’t have the representation on the committees of Europe that we’ve previously had. We need to make sure that the government works with us and that we don’t get left behind. There’s never been a more important time for this industry and the food industry in general to make sure its voice is heard. HEALTHY EATING There’s going to be further pressure for more healthy eating and on reducing obesity in particular. The easiest way for the government to deal with that is by putting pressure on the commercial side of the food industry, getting us to reduce salt further and balance and reduce portions. We need to work with them on this but in a way that doesn’t damage the industry at the same time. The problem one always has with government is the politics involved. We also need to constantly remind people that the food they buy out is frequently healthier than what they make in their own homes. We have evidence, for example, that people making sandwiches at home are using more salt than in bought sandwiches!
Companies like Just Eat and Deliveroo and others are starting to look at the sandwich market. Whether it’s positive change or not, you have to keep an eye on this in relation to your business. With all this in mind, location will become more critical than ever. It’s always been a factor, but it will become even more so. CONSUMER CONFIDENCE Research I’ve seen this year shows that with Brexit going on, there’s a lack of consumer confidence at the moment, particularly with all the bleak media stories we see.
Discretionary spending has gone down over the past year, and people are not going out and spending in restaurants as they were. How far this will go down remains to be seen. There’s also the question raised by a number of researchers recently of whether the £5 mark is a significant psychological barrier for customer spend on sandwiches. It’s something to bear in mind. Menu fatigue is an issue as well. We need to keep coming up with new ideas and avoid the problem. We run innovation competitions to help to generate new ideas. There’s also a broadening of the marketplace and an increasing move towards food to go, with products such as salads, sushi, soups and so on. Interestingly, it hasn’t damaged the sandwich market at all; in fact, it has been growing at around 2% per annum. This shows the strength of the sandwich as a meal, suiting people’s lifestyles. Sandwiches are very much a lifestyle choice. POSITIVE ELEMENTS The overall feeling is that change is on the way and our industry needs to be aware of those changes. But it’s nothing we need to be despondent about: there are a lot of positive things and a lot of opportunities.
CHANGING HIGH STREET There’s an increasing focus now on how the high street is changing: there’s more of a temptation to shop from home with online shopping, and that will increasingly have an effect on footfall. The entry of Amazon into fresh foods will also have a dramatic effect on our grocery market. They’ve been trialling fresh food sales in Seattle for seven/eight years and they are beginning to understand the market. They recently bought Whole Foods and are likely to be coming in on a much stronger basis in future and competing with our supermarkets and the way we shop. That will also affect high street footfall, I suspect. You have to be thinking of how you can bring more people into your shops in future. You also need to look at the whole process of ordering.
www.sandwich.org.uk December 2017 45
INDUSTRY SPOTLIGHT For one thing, this industry is very resilient and we have consistently seen the food to go industry outperform the eating out and retail markets, and that goes back over a long period of time. Consumer trends are all in our favour: consumers are having busier and busier lifestyles and they want foods that fit those lifestyles. Convenience is an absolute driver in the way consumers shop and we offer convenience in a way no other foods do. It can be picked up and eaten on the move, at your desk and so on, and is a complete meal. If you look at all the research there’s growing informality with eating habits, and sandwiches and food to go fits ideally into that. There are increasing numbers of people in work; there’s something like 31m people in work at the moment and that number is growing. There’s a huge demand for couriers for deliveries to homes and everything else. One of the other great things about our industry is our flexibility. We change fast; we’re not an industry that waits for things to happen. We are proactive and entrepreneurial; we’re prepared to try things and move forward. We’re early adopters of technology and automation is a big thing at the moment. I know one manufacturer
in particular who is looking to automate and the good thing is that they’re not going to lose staff – they want to retrain them in new jobs as they automate. Having said that, automation doesn’t always work: I know of one case where a manufacturer took on robotics and then stripped them out again. The industry is also recession proof. I’ve run this Association through two or three recessions but every time the premium sector grows! A lot of people who were going to restaurants and pubs start to drop into our market place and the premium end grows faster than anything else. Finally, there are lots of opportunities still there, particularly with the growth in day-parts. When I
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first joined the industry in the 1990’s, the market was all about lunchtime, but the biggest growth in ingredients in the sector recently has been in bacon! Why: because more and more people are getting bacon sandwiches on their way to work. Lots of cafes are opening into the evening and customers are buying sandwiches and food to go products. They are also accepting snacks and food on the move as part of their lives now. We’ve got a great future ahead of us but we’ve got some issues to face down the line. From a British Sandwich Association point of view we’re lobbying government hard, but you also need to think about how you’re going to deal with these problems.
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Compass food to go focus Compass Group UK & Ireland’s food to go oﬀer has undergone a considerable transformation in the last 18 months, unravelling layers of complexity to provide a clearer focus. The result has been a big increase in sales, as Jonathan Wright, Category Development Manager for Foodbuy, the procurement arm for Compass, explained at the BSA’s recent AGM
ssentially we’re the 23rd biggest company in the FTSE 100, the 11th largest employer in the world, the fourth biggest coffee company in the UK if you include our franchise outlets, and we also serve three million consumers a day in the UK! Millions of people rely on us for their meals each day, ranging from hospitals and schools to prestigious sports and leisure events. It’s very exciting and is a significant part of what attracted me to join the company. But when I looked closer at the food to go sector it seemed like a complicated area of the business and also had a massive amount of potential for growth. We did a huge piece of work to really understand what our businesses’ requirements are. We looked at different demographics, geographies, family occasions, clients’ interests and we worked very closely with our different sectors around the UK and Ireland. We worked with marketeers and looked at macro-trends and had lots of round the table discussions. In the end we came to realise that – and it might sound very simple – that while people are similar, it’s the occasions and environments that they are in that are different. For instance, if you are an office worker at one of our business and industry sites you could eat in one of our Eurest coffee shops, pick your child up in the evening from a Chartwells secondary school, then at the weekend go to a Football Club, a Zoo or visit an elderly relative at one of our care homes. Each one of these locations is a Compass site and as a member of the Foodbuy team, the procurement arm of Compass Group UK & Ireland, it’s a challenge to get your head around that. To enhance this opportunity we defined five different ranges and we
worked very closely with our suppliers to develop each range. The first range is for a coffee shop. The occasion being a more relaxed, social environment and we created a range that can be applied right across the business, whether at a zoo, office environment, or conference centre. We defined a convenience food to go range, which is similar to what you find on the high street, for our convenience stores and also for some of our staff restaurants. We also developed a
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hospitality range. This is a huge part of our food to go business and a large growth opportunity for us and includes sandwiches, pasta, snacks and the like. Again, a social environment and with a lot of competition from the high street, who deliver to an office or a meeting, and also some fine dining restaurants as well. Packed lunches are a functional range for us, but also very important. They often form part of our contracts with sports and leisure sites, where 50% of our sandwiches are actually packed lunches. Finally we looked at patient dining. When someone is in hospital they look for something that’s comforting, so obviously ensuring we deliver a healthy and nutritious range that tastes great is a really important area for us. All in all, this clear approach gave us further clarity to deal with the complexity we were facing and vitally, it meant we could manage our food to go offer a lot better than before. We have continued to develop the range and now have a hot food to go offer that we distribute widely across our business and it has seen at least 50% growth this year.
Unique gravity-fed sandwich merchandising solution launched by Eden UK Eden UK has come up with what appears to be a virtually unique solution for the sector – a gravity-fed sandwich and food to go merchandising solution, eliminating traditional display problems
andwich bar and café managers inevitably face the onerous task of replenishing half-empty food to go displays throughout the day, reaching a crescendo during the lunch time period. It’s time consuming, keeps staff away from other important duties and – if you’re busy as a store – provides a constant challenge. So it comes as good news that Eden UK has provided a virtually unique solution for the sector – a gravity-fed sandwich and food to go merchandising solution, which eliminates many of these problems. With the aptly named Tip2Sell, sandwiches and food to go continue to be displayed in the order they are stacked, and stacking time is considerably reduced on a standard metre run. The system also offers a number of other advantages, in addition to freeing up busy staff. The sandwiches are always on show: even with just one sandwich left the display still looks smart and tidy, and when full provides a compelling ‘wall of sandwiches’. Shopper rummaging is eliminated and the system allows for uniform lighting, eliminating shadows and partially-lit products. The improved dividers make it easy for staff, being easy to pick and place with one hand, with no need for rear registration, and misalignment of product channels is avoided. It’s been a year in the making, but now the company is ready to roll with the product, following positive trials and an enthusiastic response from outlets. A major attraction is the effect on the bottom line: company research shows that there’s a big increase in sales averaging 14% following installation, and waste reduction of 6%. Return on investment on a product that’s relatively inexpensive is well within six months,
although a recent trial achieved an ROI of within three months! The big question is, with such an obvious need, and so much in the way of gravity-fed systems in other categories, what took them, or anyone else so long? Russ Skinner, Sector Leader Europe, has the answer. “Because of the low value nature of the products, it probably hasn’t had the attention that other sectors have had in the past. What’s really made a difference is the way the food to go market has been growing and is still growing. “The response from store managers has already been remarkably positive. We had a 3D printed version in one trial and the manager said don’t take it out when we came to remove it! “Being a shelving company as well (the company is part of the Marmon Group/ Berkshire Hathaway) means that we also supply the shelves, bracket and everything else needed; it is an inexpensive and easy to fit system. We’re certainly very excited about the outcome.
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“The initial mission of the project was to make the merchandiser easy, tidy and quick, and over a number of prototypes, sizes and shapes we came up with the optimal angle that works on the slope and presents the product at the front. “It effectively presents the sandwich or food to go in tracks and the front of the unit is a clear acrylic so you can clearly see what the product is. It also incorporates a ticket holder, wide enough for a food to go label behind the price as well. The dividers you place into the front can be adjusted for width with sandwiches, baguettes, wraps or sushi. Everything slides down it. “Because the next product is presented as the old one is taken, the problem of someone throwing a sandwich back up the shelf because they’re looking for a newer date, virtually disappears. It makes it quicker for customers to select what they want: they can see the product more easily because it’s better presented and because the light is always at the top of the fridge there are no dark spots. “We do three different sizes: a 350,400 and 450m. Currently we’re providing 1250mm wide shelving but we’re already looking at 1000mm and a 625mm as well, so that should cover most of the chillers in Europe. “The tests have been so successful, we’ve now tooled this up. They’re made in Asia and stock is stored in our factory in Wales, ready to go. We have a co-ordinated Marketing Plan, so watch out for that! “There have been shelving dividers before and shelves have been tilted but all they do is stack the product up; it doesn’t slide down the shelves and is stuck at the back. Ours is the only specific sandwich and food to go solution that we’re aware of.”
to d a o R r te s e h c n a M e On th il e v n U s e ti s a P s rr a C , Success y a w a e k a T d n a ry e k a B w Flagship ne
n Bolton and surrounding areas, the name synonymous with pasties is Carrs and following the refurbishment of their shops in Bolton Market, Halliwell Road and the new shop at the regenerated Market Place in Bolton, the Carr brothers are continuing to grow their empire with a flagship new bakery and pre-order/pick up shop on Manchester Road. An award-winning company, the fourth-generation Carr family business has been part of the fabric of Bolton and its’ community since they first started selling their famous pasties in 1938. Over a 75-year time span, their mouthwatering delights have received plaudits from far and wide and their fans include TV and Radio celebrities Chris Evans, Sara Cox and Peter Kay. Commenting, Joe Carr said: “Our shop on Manchester Road hasn’t been refurbished since it opened in 1975 so when the car wash next door became available, we grabbed the opportunity to create a radically new bakery and takeaway shop. Collection bays have been attached to the shop so we can load customers cars without them even having to step out of their car. We are
working on this aspect of the business and although it is currently a phone and collect service, we are developing it to an online click and collect facility which will be fully rolled out after Christmas. “We now have a really contemporary offering which also embraces all the traditions which Carrs is famous for, ie a fabulous range of freshly-made pasties with the highest standards of service and we believe we are the first shop in the UK to provide a pre-order pick up service. Also, given its location on the main exit out of Bolton to the M61, we are hard to miss! “Part of the reasoning behind adding the click and collect at the back of the shop is because we figured we could grow a captive market of commuters and people travelling in and out of the town.” When the purchase of the car wash was complete, the Carr brothers once again called in the expertise of Dollar Rae to conceptualise the design of what is arguably not a normal shop design and fit-out. This is the fourth shop Dollar Rae has worked on with the family and as Stephen McIlvain, Managing Director of Dollar Rae, said: “This is not a conventional retail unit so
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the challenge was to deliver a bakery and pick-up outlet which reflects the high standards of the Carrs brand image but which also shows the evolution of the brand and its ever-growing popularity within Bolton and surrounding areas.” The Food To Go/Takeaway section has been created to the rear of the shop with a number of car parking spaces and customers pay by phone prior to pick up. Reinforcing the Carrs brand image, a large sign for Parking and Order collection has been created in front of the new bakery with Carrs branding on both sides for visibility whether you are coming in or out of Bolton. Customers can park their cars at the back where there is a dedicated service point for prepaid collections and the team will bring purchases to customers cars. Joe Carr continued: “We have been overwhelmed with how successful the collect service has been so far, especially with the older generation who want to get their favourite pasties but without the hassle of trying to find a car parking space or having to wait in a queue for their products.” When Dollar Rae worked with the brothers at their newest shop at The
SHOPFITTING Market Place in Bolton, the design experts developed the Carrs brand image to a more contemporary design which reflects the quality mark of their products. The new shop on Manchester Road emulates the design of the shop in The Market Place with their signature brand colours of ochre and dark timber evident throughout. Behind the counter, exposed brick walls provide the backdrop to their black TV screens detailing products and prices. A main feature of the design is the large industrial ovens behind the counter, providing enough capacity for a never-ending supply of their vast range of pasties. The 12-metre custom manufactured Panoramic glass counter has been clad in a grey/green timber effect, mirroring the style of their counter at The Market Place in Bolton. Looking at the counter from left to right, an access flap has been created followed by 1600 mm of flat top for party pick-up and preordered products. Following on from the success of adding a new bakery line at The Market Place, there is an 825 mm refrigerated counter displaying their locally sourced bakery line of muffins, donuts and sweet pastries with a mirror image section at the other end of the counter. Cash points with impulse purchase sections displaying crisps and chocolate bars have also been created either side of the main two tier 2000 mm pasty section. The counter is completed with a 1500 mm concealed sandwich preparation point and roll display tower.
Striking pendant lighting and track lighting carefully positioned along the length of the shop draws the eye to their extensive range of products. On the shop floor, cold drinks are displayed in a silver anodised multi-deck refrigerator and a freezer cabinet stocked with their full range of pasties is a handy addition for those who need a ready supply of Carrs pasties at home. Behind the counter, the wall signage displays the modernised Carrs livery with brand image and one of the facing walls has their strapline pasty graphic of “Bolton’s Finest – Filled with Pride”. Joe Carr continued: “What is immediately evident and really aesthetically pleasing with the design is the sense of symmetry. Although it is an unusual shape, Dollar Rae has managed to create a design which is really appealing to both customers and staff as we have clear lines of operation when you look into the shop. Our main success from the build is the increased spend per customer and this is due to an improved customer experience where they have an opportunity to see everything we offer before they make their selection. “Given that it was a car wash before, it was difficult to envision how it could look as a bakery so Dollar Rae’s expertise was invaluable when it came to creating this new shop. “One of the reasons we wanted to work with Dollar Rae is because they are a third-generation family business
and we could see the commitment and attention to detail they pay to each of their projects. They have been a major force in the design and evolution of the company since we first started working with them in 2013. Widening our product range and updating our image has been pivotal to our success and we have witnessed a massive increase in footfall and demand since the we started rolling out (pardon the pun) our new brand identity and acquiring new shops. “We are really proud of being such an intrinsic part of Bolton’s community for nearly 80 years. Our recipe for success is that we have pasties which continue to appeal to old and new and we truly are a family business with many of the people who work for us having done so for 20 years plus. Our team are a part of our family and we instil family values in the way we go about our business - with our customers, our suppliers and our dedicated team of Pasty People. Stephen McIlvain, Managing Director of Dollar Rae, commented: “We are delighted to be part of the journey Carrs Pasties is currently on. Witnessing how their business is evolving and being an integral part of that process has been immensely enjoyable for our team. As Joe said, we are also a family business and combining those values and ethics is the reason we establish long term relationships with our clients.”
www.sandwich.org.uk December 2017 53
Fri-Jado hot deli counter delivers 250% increase in food to go sales UXBRIDGE-based provider of foodservice and food retailing solutions Fri-Jado UK Limited has installed food displays at a Costcutter store in Truro. The serve-assisted counters were specified by equipment concept specialist Aryzta Food Solutions, who designed a 20 sq m delicatessen and food to go department as part of a refurbishment of the convenience outlet. To meet the specific requirements for the display of food to go, Fri-Jado UK supplied a 5 ft heated counter and a 5 ft chilled counter, both from the company’s Deli Merchandiser range. The modules feature a square glass design, maximising the visibility of food for increased impulse purchases. The heated cabinet benefits from upper radiant heat and a humidification system, which help maintain fresh and moist food over extended periods. The fact that the food retains its quality and appearance for longer means that less product is price reduced or thrown away. The chilled counter incorporates a low velocity airflow which significantly
reduces food dehydration, for optimum food quality, freshness and appearance. The Costcutter store is situated in an area of the city with a high student population and the store’s menu offer reflects its clientele. During early mornings, the heated counter is used for the display of traditional cooked breakfast items, including bacon, sausages, mushrooms, eggs, hash browns, baked beans and tomatoes. For lunchtime service, the menu is changed to chicken portions, chicken goujons, pizza, panini, sausage rolls, pies and pasties. Food displayed in the chilled counter includes traditional delicatessen items, freshly made pizza, pre-prepared vegetables, salads, sandwich ingredients and a variety of sandwiches. The store’s franchisee Nimalesan, who operates four Costcutter stores in the South West of England and a further outlet in London, reports that he has been delighted with the refurbishment of the delicatessen. “Since installing the new counters at Truro we have seen an increase of over 250% in sales of hot food to go. As a result, we are planning similar
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refurbishments, using the Fri-Jado serve overs, at our stores in Plymouth and Devonport.” He added: “Aryzta Food Solutions designed and specified a delicatessen and food to go department, which was tailored to our specific retailing requirements. The installation by FriJado UK’s sister company, TEC Line Limited, was completed professionally, swiftly and with minimum interference to normal trading.” Aryzta Food Solutions’ UK Hardware Manager, Nick Bignell, cited quality as one of the reasons for specifying the Fri-Jado counters: “We have enjoyed a longstanding partnership with Fri-Jado UK. Previous experience of the inherent reliability of the company’s products means that we can specify Fri-Jado equipment with total peace of mind. We have a similar relationship with TEC Line; our confidence in the company’s performance record is demonstrated by the fact that we place service and maintenance business with Tec Line, not only for Fri-Jado proprietary products, but also for equipment supplied by other manufacturers.”
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Amici di Carlo brings Italian dining and deli experience to affluent Glasgow suburb THE affluent commuter town of Bearsden in the north west of Glasgow is the recipient of a brand new, family-owned Italian restaurant and delicatessen, thanks to the efforts of renowned Scottish/Italian restaurateur Carlo Andreucetti and catering equipment specialists QED. Amici di Carlo provides over-thecounter Italian cooked meats, cheeses, cakes and many other delicacies, together with pizzas, salads and fresh Italian coffee to eat in or take away. As Carlo explains: ‘After being away from the restaurant business for some time, my partner and I decided to design a new outlet majoring on good quality, fresh Italian ingredients that the people of Bearsden could enjoy throughout the day. Transformation of former bakers ‘We came across a former bakers’ retail and café premises near Bearsden Cross in the heart of the community and set about transforming it into an authentic Italian dining experience earlier in 2017. ‘I had known Robert Campbell of QED for many years, as he is a wellregarded figure in the Scottish and UK catering industries. I was particularly impressed with the QED selection of display counters and knew that I could trust Robert and his team to deliver a project that matched our vision for Amici di Carlo.
‘The final result combines Italian warmth and hospitality with the very latest catering technology to create a unique venue that has our personality running all the way through it. Unique ambience ‘The local Bearsden residents are already enjoying the unique ambience of Amici di Carlo and are coming in regularly to take advantage of the retail, takeaway and eat-in offerings of the business. ‘I have nothing but the highest praise for QED, who delivered a complex project with great expertise, on time and on budget.’
Extensive range of equipment QED supplied all the building refurbishment, shop-fitting, electrical and plumbing work, including lighting, air conditioning and toilets. In addition, the equipment that was supplied and installed included refrigerated display counters, an ice cream counter, back bar coolers and shelving in the restaurant. The kitchen equipment included dishwasher, glass washer, storage refrigeration, pizza oven, pizza prep table, saladette, cooking suite, extraction, hygienic wall cladding and safety flooring. www.qualityequipment.co.uk
Costa Coffee in Glasgow becomes one of the biggest in the UK HANDING over the keys to the Costa Coffee Cafe at The Fort Shopping Centre in Glasgow proved to be momentous, as the newly opened café became one of the biggest Costa cafes in the UK. The shell-to-handover project for the Whitbread owned brand took just four weeks and two days to complete the 3,609 square foot, 141 covers café. There had been a Costa at The Fort for some time, but an opportunity came up for
the company to relocate within the shopping centre to a much larger unit, and one that offered the option of having an external seating area as well. Jephsons’ Project Manager for The Fort was Mark Betteley, who says the interior fit-out also provided a first for the company “We have been working with Costa now since 2010 but this is the first time we have fitted a “three by three” counter. With the café having
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so many covers it was important that customers could get served in the usual quick time, which is why we fitted an extended counter with three tills serviced by three coffee machines. The client was really pleased with the project at hand-over and particularly happy that, once again, we handed over a Costa that was snag free, which is a testament to the attention we pay to maintaining high standards of workmanship.”
Nisbets launches interest free credit on Polar and Thor ranges N
isbets Plc has launched Interest Free Credit to businesses purchasing across the Polar and Thor ranges, from 1st November. In a pioneering move, Nisbets Plc have introduced the offer in recognition of the substantial outlay required by a catering business to furnish themselves with good quality equipment, especially across ovens and refrigeration which are two of the most significant purchases in a kitchen. Simon Pharoah, Head of Chef Leasing Services at Nisbets Plc comments: “We made the decision to offer interest free credit to further support businesses in the catering industry. There is a lot of uncertainty in the current climate and spreading payments over 12 months for these large ticket items like commercial refrigerators and ovens will ease cash flow in a business and allow the equipment to pay for itself as it is used.” Interest Free Credit is available (subject to approval) on a 12 month contract, on orders over £500 and can be used with multiple purchases within
the Thor and Polar brands. The interest free credit offer will be managed within the Nisbets Plc Group by Chef Leasing Ltd; and using market leading software, applications will be handled by the team with a quick turnaround of four business hours. With the costs of setting up a new kitchen or replacing kitchen equipment running into thousands of pounds and the business uncertainty around the current economic climate, Nisbets have looked into the most often purchased, high value items in a kitchen (refrigerators and ovens) and will be offering 12 months interest free credit to businesses purchasing across the Polar and Thor ranges. Meanwhile, Nisbets, has added the innovative Tank Mobile Kiosk to its portfolio of high quality catering equipment. Ideal for mobile caterers, or those that want the flexibility to move a unit to different areas of a site, the Tank Mobile Kiosk is a self-contained unit from where you can serve a variety of food and drink including coffee, sandwiches, hot snacks, ice creams and cold beverages, to name a few. Its innovative design incorporates fully integrated services including hot and cold water, waste, filtration, plumbing, sinks, halogen lighting, power management, guttering and even a CD player, radio and speakers. It comes complete with a refrigerator, dry storage cupboard, cash drawer, customer service shelf to ensure that everything you could possibly need is on hand. The highly-mobile design of the Tank Mobile Kiosk has been created to fit through standard doorways and into most service elevators, so it can be easily relocated with minimal effort, ensuring you can take the kiosk to where the market is, without committing to expensive real estate, set-up or fit-out costs.
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Its clever design means you can take your business to your customers, whether they are in a sporting arena, at a market, at a school, or enjoying a function on the 20th floor of a high rise building. This makes it ideally suited for a contract caterer or an independent café looking to test a new location, or even a hotel or college looking to create a selfcontained area for alfresco dining. Built from robust stainless steel and aluminium, the fully-lockable Tank Mobile Kiosk features gullwing doors, which offer practical security and full protection from the weather. The distinctive kiosk can also be branded to incorporate a company logo or colour scheme, to create round the clock advertising whether open or closed. A wide range of custom options are available, including independently powered storage modules, which can be heated, refrigerated, frozen or ambient which are designed to fit neatly either on, or under the counter. A wide range of other additional features are also available, including counter extensions, counter-top display units, custom-annexe options, wash-stations and mobile cooking demonstration options, such as a wireless public address system.
Join us for
Joint Technical Group Forum Hosted by: Futura Foods UK Ltd, The Priory, Long Street, Dursley, Glos GL11 4HR Thursday 22nd February 2018 AGENDA 1. 11.00 - Welcome by Futura Foods 2. 11.10am - Fluorescence - A potentially inexpensive method of checking detecting residues or bacteria on cleaned food processing surfaces and equipment - Steve Collins, Department of Engineering Science, University of Oxford. 4. 11.40am - Co-ordinated Systems Management - Presentation by Tony Lowther, Papaya UK – How software solutions can be used to manage and streamline training and compliance reporting. 5. 12.00pm - 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. 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
6. 12.30pm - Association Update - including update on Waste issues – Gethin Evans 7. 13.00pm - Lunch 8. 13.45 Measuring and reducing the environmental impacts of sandwiches - presentation by an expert from the Carbon Trust 9. 14.15 Training – Can training help to improve standards and staff retention? - Discussion 10. 14:45 Extending Shelf-life – The Risks - Sally Higgins, BSA Auditor
It is intended that the meeting will finish at approximately 3.30pm Lunch will be provided – please let us know if you have any particular dietary requirement
Attendance is FREE for BSA, Café Life and PAPA members. There is a charge of £75 + VAT for non-members. To register your attendance, please email your name and contact details to Kevin@sandwich.org.uk - Tel: 01291 636335 www.sandwich.org.uk December 2017 59
MILK SHED OXFORDSHIRE
The Milk Shed, Weston on the Green, Oxfordshire has some truly amazing sandwiches and has become a favourite destination outlet, in spite of being in the middle of nowhere
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’m in rural Oxfordshire at around 10.0am, not far from the M40, looking for a sandwich outlet and café called the Milk Shed. The sat.nav is telling me I’ve reached my destination but can this really be it? There’s a bunch of agricultural buildings of various uses and some fields with horses, as well as a car park with a fair few vehicles in it, but surely this can’t be where one of the UK’s top sandwich venues is to be found? I check the website again – the Milk Shed is included in a piece from Great British Chefs, outlining their UK top 15 sandwich shops. This is what it says about the place I’m looking for: ‘What began as a venture into artisan ice cream soon turned into a one-stop shop for all of Oxford’s breakfast and lunch needs. The Milk Shed is a bustling café serving locally roasted coffee, homemade ice cream and plenty of delicious sandwiches. The signature dish has to be the club sandwich, which contains charred chicken breast, pancetta, Gruyere cheese, slow-roasted tomatoes, basil mayonnaise and rocket, but there are lots of other daily specials to appease all appetites.’ Then I spot the sign for the Milk Shed, a single-story building - possibly a former dairy - and push open the door, rather fearing the worst as it seems as quiet as the grave from the outside. To my amazement, it’s rather like one of those surprise parties where the party erupts in full swing when you’re through the door. The place must be at least half full with families, cyclists, people having breakfast, people reading the papers and drinking coffee. In fact, I later learn that it’s a quiet week as it’s just after half term! It’s a long room with low ceiling and flagstone floor, perfect for the purpose. There are a lot of nonmatching pine short and long trestle tables, and equally non-matching chairs, all definitely eclectic shabby chic. Every table has a jar with quirky combinations of plants such as decorative ornamental cabbage combined with gypsophila. There’s some lovely quirky touches and if it hasn’t been in Country Living magazine yet, it’s only a question of time. The amazing thing is that there are so many people here, and there are
PROFILE more coming in as a party of lycra-clad cyclists chain up their bikes outside. So it’s the first question I pop to founder Lucie Greenwood, when she joins me at my pine table: where’s everyone coming from? “People come from all over, there are lots of regulars from the villages and they often come two or three times a week, but there are also customers who come from much further away, some even from as far as Northampton,” she says. It turns out to be a favoured stop for cycling parties on a regular route. “It was just a pretty café selling ice cream when I bought it nearly five years ago. I was in event catering before so I wasn’t new to the food business; plus my parents had a café when I was a teenager, so I used to be in the kitchen with dad. “I’ve been really lucky with The Milk Shed. When I first moved out here and I started the café I thought there’s just not enough places around doing food like this – especially as I lived near Borough market before and was used to having that fantastic food around. There are lots more around here now.” At the very least is shows how it’s possible to build a successful food business as a destination outlet, with the right offer. Interestingly, Lucie used to work in a sandwich shop, always great training for owning one yourself, of course. In fact, in a blog on her website she writes: “When I was about 17 I got a job in a sandwich shop in Slough. I know, not very glamorous I hear you say, but this was not just any sandwich shop; it was a yuppy sandwich shop! In the era of ‘The Sloane’ we offered masses of different sandwiches, all made to order on purpose-built units a bit like Welsh dressers, with refrigerated shelves which held row upon row of margarine tubs to enable easy reach of all the most popular fillings of the 80’s: pesto, mozzarella, banana, pastrami, hummus, cream cheese, and coronation chicken. Once made, each sandwich was wrapped on a heated metal stand with the roll of cling-film attached to a wire at the back, making it quick and easy, the warmth swiftly sealing the plastic wrap. All very high-tech! “Our hundred or so filling options were printed onto a posh little leaflet designed to perfectly fit into a filofax,
with the classic 6-punch holes already perforated (genius, I thought) and displayed in stands on the shop counter. During its heyday the queues would stretch out the door around the block at lunch time, while we worked like maniacs at our stations. I lived for a short while in the flat above and I doubt during that time that I ate anything but sandwiches or
versions of. My favourite midnight feast though was to sneak down to the shop kitchens and toast a couple of slices of malted granary bread, spread gluttonously with far too much butter, pile with corn kernels and fold each piece in half like a kebab so the sweet yellow nuggets bathed in a pool of liquid butter, melted by the warmth of the crisp, chewy toast.”
www.sandwich.org.uk December 2017 61
Back to the present and I’ve got the Milk Shed’s speciality hot club sandwich in front of me and there’s no doubt that this is a really serious sandwich in the sense of the amount of work that’s gone into it … it’s also a seriously good sandwich as well, with all the tastes combining in a really exquisite way. It’s a combination of chicken marinated in herb oil and grilled, crispy pancetta ham, emmental cheese, rocket, their own basil mayonnaise and slow-roasted tomatoes done for four hours in the oven. There’s also a
streaky bacon sourdough sarnie and a Milk Shed cheese sandwich, with delice de bourgougne with chutney, grapes and biscuits. “We’ve had the club sandwich and bacon sandwich on since we opened and they’re much loved,” she says. “We’re mainly known for the foodie side of things and brunch at the weekend. The menu doesn’t change much, but whenever we take something off we get emails straight away complaining! “But we do change the specials every day. At the weekend we also have three or four brunch dishes on the specials board. We get a queue at 9.0am at the weekend and it’s like that all weekend.
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“As well as the sandwiches we also do toast-based items. We used to do a spicy chorizo on toast with chilli jam and aioli but we’ve changed this to a treacle-braised brisket on toast. There’s a lot of bread involved in the menu in general.” Other toast-based items include warm peperonata on toast with buffalo mozzarella, pea shoots and toasted seeds; and toasted Milwaukee rye with avocado, pan fried halloumi, roast tomato, herbs and seeds. Breakfast and the weekend brunch is a huge favourite, and includes such top sellers as soft scrambled eggs with slow roast tomatoes, smoked tomatoes, smoked salmon or crispy bacon. Then there’s the home-made cakes. Where to start with this? They really are exceptional and include a clementine cake with crème fraiche, seasonal cupcakes, chocolate and hazelnut brownie and chocolate and hazelnut brownie with ice cream. They still sell a lot of their wonderful looking home-made ice cream from a large multi-variety cabinet at the kitchen end of the room. Like the sandwiches, the specials are also really exceptional and include such dishes as grilled mackerel fillets on toast with rocket and chunky tartare; smoked haddock chowder with crispy pancetta and toast; pulled lamb salad with freekeh, garlic yoghurt and pomegranate; brioche French toast with maple syrup, fresh banana, and greek yoghurt; and basque squid stew with toast and aioli. Interestingly they’ve just been made runners-up in the Observer magazine food awards. “We thought we would put a couple of posters up, asking our customers to vote for us and we got runner-up! I didn’t even realise we’d got that until I read the magazine on Sunday.” Where do all her fantastic food ideas come from? “I don’t run the kitchen anymore - I’ve got a manager and three to four full time staff in the kitchen. We do between 800 and 1,000 meals a week, so it’s really busy, and a lot of my time is taken up with accounts and suppliers. But I still come up with the ideas and recipes for the food. I get inspiration from everywhere: I read cookbooks and recipes all the time, and look at Instagram. “You just get a little nugget and take it away with you.”
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Pret and Greggs sign up to ACE paper cup recycling agreement
PRET A Manger and Greggs, along with 13 other industry companies, have signed an agreement to accelerate the rates of paper cup recycling across the UK. This new partnership, with the Alliance for Beverage Cartons and the Environment (ACE UK), will introduce a more widely accessible recycling infrastructure and solution, giving consumers more of an opportunity to dispose of their cups responsibly. Other signatories include Benders Paper Cups, Bunzl Catering Supplies, Caffe Nero, Costa Coffee, Dart Products Europe, Huhtamaki, International Paper, McDonald’s UK, Nestlé, Seda Group, Starbucks, and Stora Enso. ACE UK is the owner of one of a handful of facilities in the UK which can recycle paper cups. It also owns and manages a network of 382 Bring Banks covering 97 local authorities across the UK. These are facilities where consumers can take used paper cups which will then be delivered to ACE UK’s recycling facility in Halifax for reprocessing. In the second phase of the programme a further 33 recycling points across an additional eight local authorities are scheduled. While obviously a relatively small number at this stage, this represents a marked increase in the opportunities for cups to be recycled. Additionally, waste contractors will be able to deliver used cups direct to ACE’s facility for recycling. The signatories are also members of the Paper Cup Recovery and Recycling Group (PCRRG). Huhtamaki’s Global Category Director for Speciality Coffee,
and chair of the PCRRG, Neil Whittall, has been part of the team leading discussions on driving and implementing this innovative and game-changing recycling programme. Whittall has previously headed the Foodservice Packaging Association and has been instrumental in driving various industry initiatives on recycling and sustainability. “This collaborative industry approach, in partnership with ACE UK and funded by the signatories is the first of its kind”, said Whittall. “It represents the single most significant advance in the UK waste management infrastructure that I can recall in my 25 years in the industry. It will deliver a substantial and measurable advance in the number of cups which are reprocessed.” He continued, “There is undoubtedly still a significant amount of work that we at Huhtamaki and the entire supply chain can do to further improve recycling rates for our products and Huhtamaki is now focused on the next steps. Working with the other operators in the supply chain, as with this initiative, ensures that our learning, knowledge and experience is shared and this in turn improves the end results for all stakeholders from the suppliers to the retailers and, crucially, for the end consumers.” In fact, as alluded to by Whittall, under the existing agreement the long term focus will be to get cups included in domestic kerbside recycling and to link into waste management company collection programmes.
64 December 2017 SANDWICH & FOOD TO GO NEWS
ACE UK has a proven track record of increasing kerbside collection of beverage cartons for recycling. The next step will be to use ACE UK’s kerbside collection system which covers 90% of local authorities. Huhtamaki and the other fully funding signatories will draw on their experience and existing relationships with local authorities and waste management companies to help the group accelerate the delivery of these aims. This collaborative agreement is designed to deliver a long-term solution which complements and builds on the recycling activities achieved by the industry so far. It supports the delivery of the objectives of the Paper Cup Recovery and Recycling Group and Foodservice Packaging Association’s ‘Paper Cup Manifesto’ and other pilot schemes. The agreement can be extended to more companies from the paper cup supply chain to further accelerate recycling opportunities.
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14/09/17 To advertise call Paul Steer on 01291 636342 December 2017 65
New ‘open look’
is on the way Greggs margins have ‘gone south’ this year because we are not passing all costs on to the consumer, said CEO Roger Whiteside, in a recent candid presentation at the lunch! show
hen I joined Greggs we were fighting on two fronts! Although 80% of our customer visits were to do with instant food consumption, we were also trying to compete with the grocery market on things like bread and packets of cakes. What I did was decide that the time had come to withdraw from the Russian front where winter was coming and focus on food to go. By taking that one step the business became focused. Changing that culture was a challenge. Unlike the majority of retailers, we were vertically integrated with bakeries around the country, and we’re still going through that change now. Customer loyalty for Greggs is astonishing – people stay with us for most of their lives. They have grown up with the bakers, and getting them to accept that we couldn’t turn the clocks back wasn’t easy. It required the leadership of the group, myself included, to engage with the group and make them believe. We have shareholders/ pensioners meetings every year and they were initially sceptical, but Ian Gregg (former MD) told me that the way to carry them with me was by being successful .. and that’s exactly what’s happened. Suddenly everyone started to believe and the confidence started to build.
66 November 2017 SANDWICH & FOOD TO GO NEWS
Any leader in that position with a ‘turnaround’ has to buy time and that’s exactly what I did. I said: ‘Look, give me three years before you sack me and I’ll show you there’s progress ahead of us.’ I didn’t expect the numbers to turn as early as they did. It shows you how much latent power there was in the brand! Were we ever worried about alienating our core consumer? When I first started four years ago I had to get heavily involved in consumer research, using things like twoway mirrors, focus groups, food diaries and so on. for s couple of months.
The Greggs brand attracts all types, from the richest to the poorest, but the most visible group seen in Greggs are the ‘yellow jackets’, loading up on carbohydrates before they start work. You would imagine that they would be the group you’re most likely to alienate by getting a bit ‘fancy’ with salads and stuff. But in those focus groups those guys were as concerned about what they were eating as anyone else. What they were worried about was being forced to eat things without any choice at a price they couldn’t afford. What Greggs sets out to do it to have freshly made food, both healthy and indulgent, accessible to everyone of all income types and give them choices.
well beyond maybe 3,000. I don’t know where it will end up. It’s part of the complexity of food on the go. Convenience is the number one factor. Unless they’re within a few minutes of a shop customers are not going to jump on a bus looking for a shop. When you’re hungry you look around and see what’s available and make your choice from that selection;
that’s why Pret A Manger is every two yards in London, Subway is around 2,500 and Costa Coffee is around 2,300. There’s clearly more scope for Greggs yet! We are versatile on sites. Having been a traditional baker in the past, most high street sites are covered by us. What we’ve been doing since is adding them in places such as travel locations, office parks and industrial parks. They’ve all been fantastically successful for us, and there’s more of those still to come. Meanwhile there are some customer catchments which we can’t access by renting ourselves. So because we couldn’t rent space at service stations we’ve partnered with Moto, and Euro Garages to rent space on forecourts. Gaining access to offices is also interesting. We have a couple of experiments going on with Compass, for example, to see if as a franchise we can become part of their set up in an office, university environment or a large work place but they’ve yet to put this into roll-out mode. The problem is that typically the person that looks after that office block wants a one stop shop: they want to deal with one outlet that looks after the whole thing, and trying to get in with that one outlet is proving difficult. SATURATION You do get saturation when you have too many of the same type of offer, but there isn’t anyone offering, as far as I can see, bakery as the core of food on the go.
CONVENIENCE So we’ve just gone through the 1,800 shop mark now. We’re going to go well beyond 2,000, but what we don’t know is if we go
www.sandwich.org.uk December 2017 67
PROFILE Our strategy is to retain brand leadership in areas where it’s already established, such as sausage rolls and pasties and that remains our number one category. Our number two category is sandwiches and baguettes, freshly made on the premises, and number three is sweet bakery. We cannot afford to let anyone take that market leadership away. Then we need to drive additional visits by backing the forces that represent long term growth, not fads. These are coffee - we are now number four in the coffee market and with that comes breakfast as a day part we didn’t have before; healthy heating, which I can’t see going away at all, and we have launched the sub brand we call Balanced Choice – that’s growing like topsy. The third area is hot food and we’re just in the foothills with this – we think hot, freshly prepared food represents long term growth in the market. The hot food should also unlock the evening day part for us if we get it right, so that’s where we’re putting our money. In those travel locations where there are people away from home we can operate 24/7. But the 4.0-8.0pm slot in general, in which so many of us are restricted to fast food options, is an area I think for Greggs to get involved in.
I have no idea how big home delivery could be. Our average transaction value is £2.85. McDonald’s is just under £5 and they’re now saying that they’re getting an average transaction for home deliveries of £10. That’s attractive enough for them to go global on it and they say it’s driving like-for-likes. Our research shows us that customers want it but the question is can anyone make any money satisfying that demand? I don’t know but we’re watching it and seeing how the market goes. We’re also trying to get in on the office P.A market, but it’s a different world! It’s very competitive in London but in the rest of the country there’s an option. The other thing to consider is that we’re a value brand and they’re not spending their own money, so that makes it a bit more difficult to break in.
HOME DELIVERY The one caveat I have is that trade does seem to be opening up for some with home delivery beyond the 8.0pm slot, and that’s something we’re looking at. So far, all we’ve done is get involved in the office delivery market with platters of sandwiches and so on.
CLEAN LABEL We have steadily been reducing fat and salt in all the core products. You have to wean people off slowly it so they get used to it. Now clean label is what’s coming. Everyone wants to know that their food hasn’t been tampered with and it’s not
NEW LOOK We’re needing more and more space at the back to prepare our food and we want to open up more of the back. People like to see that the food is fresh and it can trusted and these are cues we need to pick up on. Greggs have been transformed recently with our new look which we’ve been busy rolling out, but an even newer generation is on the way and I’m sure this will have more of this open look.
68 December 2017 SANDWICH & FOOD TO GO NEWS
full of chemicals and that’s an ongoing journey for us. We are one of the first brands to declare all their calories, all our nutritional content and we have traffic light signals for every product we sell on the website. But we actively encourage people to eat more healthily all the time. We don’t want you to eat our sausage rolls every day, even though we are the biggest sausage roll seller – it’s not good for you; we want you to also eat our alternatives such as sandwiches, salads and yoghurts. We buy all the ingredients ourselves and make the finished product ourselves, so we avoid problems like horsegate. EFFICIENCIES Inflation is running high at the moment at 6-7%, but it’s not new. The worst time for us was in 2008 through to 2012 when we had full blown recession and inflation at a similar level. We’re past masters at inflation. What I’ve been doing for the last four years has been investing heavily in efficiencies. I was hoping that I could dangle all those cost efficiencies in front of shareholders. What’s happened is that because of the new inflation some of those cost savings are having to be used to mitigate the cost of the new pressures, not just on ingredients but also things like the national living wage. This year our margins have gone south because we are not passing it all on to the consumer – we don’t think the market allows for that. COMPETITION Who do we see as our biggest competitors? We are a value-led brand, so the overlap for the competition that we find ourselves in most is one most people don’t mention: Tesco Express, the Co-Op, and Sainsbury’s Local, the people who are selling you sandwiches or £3 meal deals. Then, moving into the next channel it’s fast food operators- every McDonalds customer is a Greggs customer. The ones we have least overlap with are the London operators – Pret A Manger, Leon and so on. We look to them as leaders in innovation but then look at whether we could ever sell quinoa in Sunderland. You have to realise that London is like a bubble; it’s not like anything else outside it.
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To advertise call Paul Steer on 01291 636342 December 2017 69
The BSA has recently submitted its evidence to the Mayor of London’s consultation on the City’s Environment Strategy. The Waste and Environment Group fully supports the stated goals on recycling levels and reduction of waste to landfill and urged the City to adopt a single material segregation system across all boroughs to avoid the confusion among many consumers of what materials go in which bin. Both the Draft Strategy and BSA members evidenced a distinct plateauing of recycling activity among consumers. The recent BSA Conference heard anecdotal evidence that consumers receive clear instruction from their local authority on how to segregate waste at home, but the requirements change as most people work in a different borough/town where the rules are different. The “General Waste” bin becomes their default option if unsure. You can read the full submission on the BSA website.
Pam Sainsbury Retires Pam Sainsbury, the wellrespected, long-term organiser of the Sammies Awards and so much more, retires at the end of November. Pam has been at the heart of every BSA event for the last 13 years, she’s been instrumental in the evolution of the Sandwich Designer of the Year and has overseen the development of the Sammies Awards to become the great spectacle it is today, says the BSA’s Gethin Evans.. Pam has already been invited back for next year’s dinner and will doubtless enjoy seeing the show with
Sammies 2018 - Entertainment Confirmed The BSA’s Events Committee can announce that Perrier awardwinning comedian, author and actor, Dominic Holland will be joining celebrity chef Theo Randall to host the award ceremony. Read
on elsewhere in the issue to find out more about the awards and Sandwich Designer competition as we launch the 2018 campaign. Meanwhile, it is with great delight that we can confirm that the Party
BSA NEW MEMBER: Jake & Nayns Jake & Nayns is the market leader in the on-the-go filled naan breads, with its award winning brand of Naansters – a hand-held, light fluffy naan bread filled with delicious, authentic curries including Chicken Tikka, Beef Madras, Balti Chicken and Chickpea Curry. Wanting to shake up a static category of burgers and pasties, the two brothers, Jake and Nayns saw an opportunity to provide the masses with an on-the-go option that was tasty, better for you and convenient. Taking two short years to perfect their naan bread to ensure a light fluffy texture, preventing a rubbery and chewy effect after heating in a microwave, meant that the product can be eaten with just one hand and the snack didn’t fall apart - making them ideal for forecourt sales and busy people on-the-go. The Naansters, which can be enjoyed hot (90 seconds in a microwave) or cold are folded and filled with curry and rice
a very different view! No setting out 750 programmes and everything else. “I’m sure that everyone wishes Pam the very best for a long and happy retirement - grandchildren and fostering permitting of course. Pam is a real family person and is very much looking forward to spending more time with husband Pete, two daughters Sarah and Nadia, grandchildren Alby, Harry & Emmie and her huge network of friends. “From all of us at the BSA, we owe a huge debt of gratitude to you, Pam. Thank you for everything you’ve done!”
prepared and cooked at the company’s kitchen. The range is expanding into other world cuisines with the imminent launch of both Calzones and Burritos. Later in 2018 the company will look to offer on-the-go delicious breakfast options. The business’ mission is to deliver authentic portable food solutions that offer consumers a variety of international and popular on-the-go cuisines that are tastier, healthier (no red traffic lights) and more filling. With a strong background in making food for large restaurant chains, the brothers have a strong pedigree in high quality, innovative International recipes. Jake & Nayns’ Naansters are available in Sainsbury’s, Nisa and forecourts across the country and retail at £2.00. Jake Karia Managing Director, Food Attraction Ltd 01162 744066
70 December 2017 SANDWICH & FOOD TO GO NEWS
Bandits will return to steal the show all over again in May. The fantastic fivepiece band will bring back their range of 80s, 90s and noughties music with a refreshed 3-hour set so we can dance the night away.
Dates for the diary With all the hoo-ha of Christmas, it’s worth noting a couple of dates for events in the New Year now. We’ll be holding a Waste & Environment Forum at Biffa’s London MRF on 16th January. The event will be aimed at CSR Managers or the equivalent and we’ll be publishing the full details on our website shortly. The second event is the next Joint Technical Forum on 22nd February at Futura Foods in Dursley, Gloucestershire. Everyone interested in the above events should contact gethin@ sandwich.org.uk to book their places. Both events are limited in terms of numbers so early reservations are advised. Both are, of course, free events for members.
g t in m l i s fo r ny n pa t io m i ca co p l ap
Sandwich food to go news
ANNUAL DIRECTORY 2018
The essential reference guide of manufacturers and suppliers to the sandwich industry – get your company listed!
Business details to appear in Directory Company Name:.............................................................................................. Address:............................................................................................................ .....................................................Post Code: ................................................. Sales contact: .................................................................................................. Tel :................................................. Fax:.......................................................... email.................................................................................................................. website..............................................................................................................
Each company can be listed (name, address, telephone number) under one section heading free. Listings under additional section headings cost £5+ VAT each. Please indicate which product/service sections you wish to be included under by ticking the appropriate boxes below: n n n n n n n n n n n n n n n n n n n n n n n n n n
Bread, Bakery & morning products Cabinets, Refrigeration & Coldroom storage Cakes, biscuits and confectionery products Cheese and Dairy products Cleaning/ Hygiene materials,services and equipment Clothing, Safety wear & Uniform Consultancy/insurance/business services Distribution and delivery services Cold Drinks and Drink making equipment (please specify) EPOS/ APPS /IT/WIFI (please specify) Factory equipment and services (please specify) Furniture and design Hot Beverages and Soups Ingredients (Please specify) Kitchen and catering equipment/accessories/ovens Labelling and label systems Mayonnaise, sauces, pickles & relishes Packaging Refrigeration and transport refrigeration Salads/ salad-making equipment and products Sandwich manufacturers and distributors Shopfitting/Signage Services Staff and recruitment Vending Snacks Wholesalers
ONE FREE L ISTING COMP PER ANY
The Sandwich & Food To Go News Annual Directory will be published in Spring 2018 and distributed to the industry throughout the whole year. It is mailed to subscribers, BSA and Café Society Trade Association members and is promoted at trade shows and events throughout the year. Lunch Show, Caffe Culture Show and the Designer Awards. New members and subscribers joining during the year also receive a copy. The Directory offers suppliers a useful way of marketing and publicising themselves. The publication, now in its 21st year, is A5 in size, and contains a comprehensive list of manufacturers, suppliers and services within sectionalised categories to provide an essential reference guide. Companies are also indexed at the back. To ensure inclusion please complete and return this form before the deadline of Thursday January 29th 2018.
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I declare that the information given on this form is true and accurate to the best of my knowledge and I hereby confirm my order to be listed as indicated in The Sandwich & Food To Go News Annual Directory. Orders under £75 must be accompanied by payment. Cheques should be made payable to J&M Group Ltd. Alternatively, if you wish to pay by Credit Card, please enter your details below
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Please return this form, with the appropriate remittance to: Sandwich and Food to Go News Directory, Association House, 18c Moor Street, Chepstow NP16 5DB Whilst we make every effort to contact and include all suppliers that would like to be listed, in order to guarantee a listing we ask that you kindly return this form to the contact address below or email firstname.lastname@example.org or call 01291 636342. Failure to apply may result in your details not being included.
For all enquiries contact Tel: 01291 636342 Fax: 01291 630402 e-mail: email@example.com Sandwich and Food to Go News Directory, Association House, 18c Moor Street, Chepstow NP16 5DB
FRI-JADO UK EQUIPS DELICATESSEN AT NEW MARKS & SPENCER FOODHALL UXBRIDGE-based provider of foodservice and food retailing solutions Fri-Jado UK Limited has installed cooking and merchandising equipment, within a combined delicatessen and hot food to go department, at the new 10,000 sq ft Marks & Spencer (M&S) Foodhall in Chichester, West Sussex. The department’s range combines traditional delicatessen products, including salads, patés, cold cuts, traditional pies and ready meals, with a selection of hot cooked meat, such as chicken portions, whole chickens and pork ribs. Fri-Jado UK supplied a 5m chilled counter and 1.25 m hot counter from its custom range, with an exterior finish to the M&S house style. The assisted service counters are suited in an in-line configuration to provide complementary merchandising of hot and chilled product. A feature of the counter units is their one piece square glass design, which eliminates the need for a metal framework, providing an unobstructed view of food for increased sales. Internal illumination further enhances product visibility. The glass fascia lifts up within its own space for ease of cleaning and customer safety. In keeping with M&S’s commitment to the environment, the chilled counter runs on a CO2 refrigerant system, which is not only energy efficient, but also demonstrates zero ozone depleting characteristics and a negligible global warming potential.
Similarly, the hot counter is inherently efficient, benefiting from a combination of hot air and humidity control. Triple glazed side panes ensure excellent insulation, which prevents heat transfer between the hot and chilled counters. The efficiency of the hot counter’s heating and humidification systems also has positive implications for temperature consistency throughout the unit, allowing product to be held for up to 25% longer without deterioration in quality or appearance. Fri-Jado UK also supplied a Multisserie, which has the capacity to cook 60 whole chickens in just 50 minutes to cope with even the busiest periods of service. Its combination of convection heat and steam ensures consistent delivery of succulent chicken. For kitchen theatre the Multisserie features a 270° glass fascia, maximising the visibility of the cooking process for the customer to promote impulse purchases. The inherent flexibility of the Multisserie also provides M&S with the option to cook other meat products. The Multisserie, which incorporates
a fully automatic cleaning system, was also supplied with an integral extraction hood, overcoming the problem of installing a costly central ventilation system. Fri-Jado UK’s sister company TEC Line Limited worked closely with the contractors at the store in the installation and commissioning of the equipment supplied. In addition, Fri-Jado UK personnel spent several days on site, before and after the store opening, providing hands-on training to ensure that M&S employees were fully familiar with the equipment used in the store’s hot delicatessen and food to go department. Mike Littlewood, Managing Director, Fri-Jado UK, added: “This project demonstrates, once again, our ability to act as a turnkey provider of state-of- the-art equipment for food to go retailers, not only in terms of supply and installation, but also comprehensive after sales support and training.” Tel: +44 (0)1895 272227 www.frijado.co.uk
NEW FX500E FOIL IMPRINTING SYSTEM FX500e is a new foil imprinter by Primera Technology Europe, adding brilliant metallic highlights to pre-printed or blank labels. Virtually any design elements can be added to the label including borders, fonts, graphics and backgrounds. Metallic foils enhance product labels,
because a message of luxury and elegance is conveyed that emphasizes the quality and value of each product. Metallic foils in gold, silver, blue and red are available as well as various spot colours and clear foil. When printed onto preprinted labels, clear foil not only adds a professional, glossy finish but also
72 December 2017 SANDWICH & FOOD TO GO NEWS
makes labels waterproof and resistant to UV light, chemicals, cleaning solutions and other harsh environmental factors. Fast print speeds and a low purchasing price of just £499 allow users to quickly and cost-efficiently produce shiny labels on-demand in the amount that is actually needed.
Contact Details: Tel: +49 611 92777-0 http://primeralabel.eu
PRODUCT FOCUS: BREADS
New wraps launched by Central Foods F
rozen food distributor Central Foods has unveiled new wraps for the food-to-go market, including two flavoured wraps and a gluten-free tortilla. The KaterBake flavoured wraps provide operators with something special, as the appetite for innovative and artisanal breads continues to rise. Meanwhile the 10” freefrom tortilla wraps are the perfect way to help food-to-go outlets meet the increasing demand for gluten-free items. Suitable for a wide range of different meal occasions throughout the day, the KaterBake Pumpkin Wrap and the KaterBake Beetroot Wrap each contains one of the recommended fivea-day fruit and vegetable intake. Both are suitable for vegetarians and vegans, are dairy free and a source of fibre, and are guaranteed to liven up a sandwich or snack display. The 12-inch diameter colourful wraps are ideal for tapping into a number of current eating trends such as street food, healthier options and the next generation of breads. Plus, they provide a stunning carrier for tasty fillings. Meanwhile, the circular-shaped free-from tortilla wrap makes an ideal alternative freefrom sandwich carrier, as it contains no wheat, gluten, milk, eggs, nuts, sulphites, artificial colours or preservatives, and is
suitable for vegetarians, vegans and coeliacs. Soft and flexible and with a defrosted shelf-life of 30 days, the wraps provide caterers with maximum convenience and minimum wastage. And with growing numbers of people opting for a vegan lifestyle or a gluten-free diet, it makes good commercial sense for operators to offer freefrom items that appeal to as wide a variety of dietary requirements as possible. Coeliac UK estimates that there are now over 1.3 million Britons or 3% of British adults following a gluten-free diet. In addition, 8.58 million, or 13%, are avoiding gluten in their diet. And according to IPSOS Mori 2016, there are now also more than half a million vegans and 1.14 million vegetarians in the UK. “Our new wraps have been carefully selected to fit with the latest demands and trends for sandwiches and food-to-go snacks,” said Gordon Lauder, MD for Central Foods. “The KaterBake vegetable
based wraps are perfect for many of the latest eating trends and are both stunning in looks and taste, while the free-from tortilla taps into the increasing demand for gluten-free, vegan and other free-from foods. Simply thaw and serve, or microwave or oven bake to serve warm, and pack with favourite fillings to create a showcase snack, lunch or main meal – to eat in or take away. “Frozen breads are ideal for caterers and food-to-go operators, as they really deliver on the flavour and presentation front when as fresh as possible, so it makes sense for caterers to have breads to hand in frozen format. It means they have a constant supply of ‘fresh’ stock to ensure they give their customers great-tasting and attractive food. “Frozen food is also very useful as a back-up, in case demand outstrips supply. And of course, being able to defrost and serve just what is required, for items like bread, is key to reducing waste. This helps cut unnecessary costs and
avoid unnecessary wastage – something that we should all be striving to do, whatever the type of the catering operation.” The new wraps complement the wide selection of savoury bakery products offered by Central Foods, which include naans, tortillas, flatbreads, pitta breads, chapattis, and sub rolls. Central Foods, which is based at Collingtree near Northampton, supplies more than 220 independent wholesalers, as well as larger national and regional wholesalers. It also supplies to foodservice caterers across the entire foodservice industry, including food-togo operators, pubs, hotels, restaurants, staff canteens, schools, hospitals, coffee shops, football grounds and universities. Offering a one-stop shop to the foodservice sector, Central Foods sources products from around the world and the UK, supplying more than 400 different lines, ranging from meat, bakery items and canapés through to buffet products, desserts and puddings. The company has steadily grown since it was founded 21 years ago, and earlier this year was named for the first time in a report by Grant Thornton as being in the top 100 companies in Northamptonshire. The company was also a finalist in the Family Business United Family Business of the Year Awards 2017 for the Midlands.
www.sandwich.org.uk December 2017 73
86% OF CUSTOMERS WORRY ABOUT HAND HYGIENE AT STREET FOOD EVENTS A survey recently conducted at a Birmingham food festival by TEAL Patents, has found that over half of people (53%) are unable to find anywhere to wash their hands when eating from street food vendors. The survey also revealed that a shocking 77% of people are concerned about their own hand hygiene when eating food from street vendors. 86% of people said that they usually wash their hands at home before eating but 53% said they are unable to do this when eating from street vendors outdoors. The survey from the world’s leading manufacturer of portable, hot water handwashing units, highlights a worrying hygiene risk that is currently being overlooked at street food and festival events. The UK’s Food Standards Agency (FSA) is working on changing the way food is regulated in England, Wales and Northern Ireland. The FSA is proposing a regulatory framework
which can be adapted to different types of food businesses, including street food vendors. This framework will also look at hand hygiene as well as health and safety for customers. However, despite being part of food hygiene regulations, outdoor caterers often do not have access to running, hot water and need to walk to nearby, shared facilities to wash their hands. Manty Stanley, managing director at TEAL Patents, says: “Mobile vendors and outdoor caterers must have access to hand washing facilities in order to keep their hygiene standards worldclass. It’s also equally important for customers to have access to hot water and soap, in order to wash their hands before they eat food from street vendors. “Visible hand washing facilities build trust in food handlers as they reassure customers that there is somewhere to clean their hands when needed. “By having a portable, hot water
handwashing unit at any street food event, vendors and consumers will improve their hand hygiene and therefore less germs will spread as a result. This means that street food can be enjoyed how it is supposed to be; outside, on-the-go and in a hygienic manner.” TEAL’s recent survey suggests that the majority of people are concerned with hand hygiene and do want better hygiene standards in the mobile food sector. The company has been working with mobile and outdoor food operators for over 15 years to provide hand washing solutions whenever and wherever they’re needed. It provides a range of portable, hot water, hand wash units which require access to neither mains water or drainage, making them the ideal hygiene solution for street food vendors and consumers. Tel: 0121 770 0593 www.washyourhands.co.uk
BRITS. SMOKE OUT SALES IN ARGENTINA South America is the latest market to tap into the expertise of a world-leading company based in the quiet Essex town of Billericay. A leading Argentinian manufacturer was looking for a safe, foolproof method of adding smoke flavours to selected food products and after an extensive search concluded the necessary expertise did not exist in South America. Whilst scouring the World Wide Web a chance, word-of-mouth encounter led to the company contacting Unbar Rothon for a safe method of adding smoky flavours to food. The Billericay company, which next year celebrates its centenary, has decades of experience of handling concentrates like liquid smoked for atomisation. “With our product
they were able to remove the risk of fire on site and they achieved consistently reliable results,” said Unbar Rothon director, Richard Rothon. The atomised smoke Unbar Rothon provided contains scarcely a trace of the carcinogenic or genotoxic substances which can be found in traditionally produced smoked products. “We have proved you can have smoke without fire,” added Mr. Rothon. With established business throughout Europe, the Middle East, Africa, Australasia and the North American content, Unbar Rothon is now looking for the right agency to further develop its sales in South America. Tel: 01277 632211 www.unbarrothon.co.uk
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NEW PRODUCTS HERALD REPORTS SURGE IN SALES OF PLAIN DISPOSABLES Quality disposables manufacturer and supplier Herald has noted an increase in sales of plain, quality disposable products as more independent business owners are opting to label their own cups and packaging. The move is seen as a progressive one by many of the independents who are keen to take control of their own labelling and extend their ‘food to go’ offering and many wholesalers and distributors are now tailoring their orders accordingly. Among the disposables most in demand are single wall, 8oz, 12 oz and 16 oz paper cups, brown deli boxes, to hold both hot and cold food, in various sizes and auxiliary items including lids and stirrers. A cheaper alternative to printed items, these standardised products allow smaller cafes, delis and grocery stores to tailor the packaging themselves.
Managing director of Herald, Yogesh Patel comments: “The bigger outlets and chains tend to opt for the printed products, with most having branded packaging that is customised at the point of manufacture. Plain packaging allows the café and deli owner a lot more leverage. They can tailor the product, and label accordingly, to reflect the menu of the day. It’s a most efficient way to use
stock and is certainly costeffective, which is a major concern for a lot of the smaller operators. We’re happy to take orders of any size, which also helps when customers have storage issues.” Herald has been preparing to expand its manufacturing arm, investing in new machinery, including extra injection moulding machines, in a bid to grow its market share. Following inward
investment of approximately £1 million, the company has purchased over 11,000 square footage of extra storage space to host its extended product range and has added to its business development team in preparation for a period of strategic growth. With over thirty years since its inception, Herald is renowned for its vast catalogue of goods that provides an unrivalled breadth of choice. It’s been careful not to sacrifice quality for price and adheres to a standard, refusing to stock products that fall below a certain grade in order to protect the company’s reputation and its customers’ expectation. A member of the Foodservice Packaging Association, Herald is a family-led concern. Tel: 0208 507 7900. www.heraldplastic.com
A TOAST TO COLD WEATHER FROM PANTHEON A good and reliable supply of hot toast is essential for any establishment, especially those with a busy breakfast service, while cooler weather also drives customer demand for afternoon teas with toasted buns, crumpets and tea cakes. Pantheon’s latest CT1 Conveyor Toaster provides consistently excellent results and copes effortlessly with high demand. It can either be configured for customers to use in a breakfast buffet by using the feed ramp option or, alternatively, it can be switched to a manual setting for staff use. As a capacity guide it processes between 300 and 350 slices of bread per hour with other bread based products dependent on size and texture. Despite its competitive price the CT1 Toaster is built with high quality components which contribute to a long usable life with minimal maintenance.
It also features: • Single or double sided toasting option (especially relevant to burger buns) • Variable speed belt control • Durable metal elements • 4-position rotary switch • Automatic or manual feed options • Non-slip rubber feet
• Removable crumb tray for easy cleaning The CT1 Conveyor Toaster measures 370w x 420d x 430h (mm), weighs 20kg and has a power rating of 230v. Tel: 0800 046 1570 www. pantheonce.co.uk
www.sandwich.org.uk December 2017 75
Ozo Innovations launches ecoclear OZO Innovations has launched ozone cleaner eloclear, a state-of-the-art single step cleaning and disinfection system. Customers make it onsite using the elosystem, which transforms food grade salt and water into a powerful cleaner and biocide. In ﬁeld trials, the company proved that eloclear delivered greater microbial control and a more consistent disinfection result than traditional hot water, detergents and terminal sanitisers. On site production of eloclear is monitored and controlled using advanced sensors, secure data recording and 24/7 monitoring. Authorised and authenticated,
customers can monitor production using a computer or smart device. The company undertakes continuous analysis of customer site data to be able to detect any production issues and to ensure that the eloclear is effective at the point of use. Rowan Gardner, CEO of Ozo Innovations said: “Our objective was to make effective hygiene simpler to achieve for the food industry. Currently, companies invest signiﬁcant time and resources in deep cleaning food facilities. “Switching a hot water based multistep hygiene process for a simple cold eloclear process is measurably more energy
and time efﬁcient.” The company supports food industry customers to improve their sustainability credentials, win new business and
gain production capacity by reducing time spent on achieving hygiene standards, whilst improving deep cleaning and disinfection.
Hygiena expands testing portfolio with PCR-based systems HYGIENA now covers the entire spectrum of reliable contamination detection with the extension of its testing product range to include polymerase chain reaction (PCR)-based systems from sample collection to screening of indicator organisms to speciﬁc microbial characterisation. These products are suitable for large and small manufacturers of fast-moving consumer goods (FMCG), as well as large corporate laboratories and contract testing facilities serving the food and beverage sector. The all-inclusive product line has been speciﬁcally designed to enable the timely detection of quality and safety issues, to give manufacturers the conﬁdence that their quality assurance programs operate to the highest standards. The latest additions of the BAX System, RiboPrinter System and Hygiena Lateral Flow System follow the acquisition of DuPont Diagnostics (formerly known as Qualicon) and establish Hygiena as a leading provider of targeted solutions, including adenosine triphosphate (ATP), colorimetric, PCR
and allergen monitoring systems. Designed to detect harmful bacteria and other microbes in food and environmental samples, the awardwinning BAX System analyses samples at the genetic level to provide excellent sensitivity, speciﬁcity and accuracy. Highly reliable results dramatically decrease false positives, minimise re-testing and optimise speed of timeto-result with minimum hands-on time. With two options available, the BAX System X5 and BAX System Q7 meet the food testing needs of different laboratories, from small to high throughput, says the company. Hygiena’s RiboPrinter System provides automated identiﬁcation of unknown bacterial isolates, characterising them at or below the species level, enabling users to implement highly targeted, effective and efﬁcient safety and quality interventions. Completing the new range, the Hygiena Lateral Flow System uses test strips that combine optimized microbial antibodies and colloidal gold conjugate coated on the surface of a membrane.
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This approach enables faster pathogen screening results than conventional culture-based testing. “Fast, reliable methods are required to meet the ever increasing challenges posed by new products with fresher exotic ingredients, new processes and packaging designs, shorter delivery times and extended shelf life,” says Dr Martin Easter, Chief Scientiﬁc Ofﬁcer at Hygiena. “To meet this need, we have invested heavily in our research and development efforts to expand Hygiena’s testing product range with even more innovative solutions. Our comprehensive portfolio features a breadth of easy-to-use, robust, affordable systems designed to provide precise results users can rely on.”
BSA MANAGEMENT COMMITTEE 2017 The following are elected members of the Management Committee of the British Sandwich Association:
PICTURE COURTESY OF FRIDAYS
CHAIRMAN Jonathan Scoffield, Greencore (producer) VICE - CHAIRMAN Camilla Deane (Norseland) supplier THE COMMITTEE Mark Jones (The Food Fellas) - supplier Andrew Hesketh (Greggs) – retail baker Jess Almond, (Marks & Spencer) - multiple retailer Georg Buhrkohl (Subway) – sandwich bar chain
Upholding quality standards in sandwich making and retailing
Peter Mayley (La Baguetterie) – independent sandwich bar
Neil Wood (Woods) – foodservice operator
the primary aims of the British Sandwich
Kate Redden(Ginsters) – van sales Sohel Patel (Halal Kitchen) – producer
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.
Victoria Green (Waitrose) – multiple retailer
s To encourage excellence and innovation in sandwich making.
Mark Arnold (Street Eats) - producer
s To promote the consumption of sandwiches.
SECRETARIAT Jim Winship – Director Gethin Evans – PR Manager
s To provide a source of information for the industry. 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.
www.sandwich.org.uk www.sandwich.org.uk December 2017 77
Classifieds Sandwich Slicer - DSS-250/1
Vertical slicing machine to slice filled sandwiches into triangular portions.
With the standard machine up to 1200 sandwiches can be cut per hour. For higher hourly output the slicer is also deliverable with more than one cutting line.
Vertical Slicer VSM-180 effective • hygienic • robust • •
Vertical cutting machine with patented and reliable KR cutting system for a perfect cutting result.
Cutting speed is adjustable from 4 metres per minute to 10 metres per minute
UNIT 2, BRIDGE MILLS, ROCHDALE ROAD, EDENFIELD, RAMSBOTTOM, BURY BL0 0RE Tel: 01706 82 5596 / 07710 723901
78 December 2017 SANDWICH & FOOD TO GO NEWS
Classifieds Save money and time
with the RJLasap wholesale delivery solution A simple, easy to use software system. • • • • • •
Standing orders Delivery notes Production Invoicing & accounts Ingredients & nutrition Handhelds etc.
Seamless links to labelling, EDI and accounting packages.
24/7 support, free installation & training
Visit rjlsoftware.co.uk or call 01962 761313
Tel: 01603 721804 and www.fda-packaging.com
International Sandwich Manufacturers
SIGMA BAKERIES PO Box 56567, 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 firstname.lastname@example.org www.sigmabakeries.com
SUBWAY Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk
TAMARIND FOODS 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
BSA Product Index ADVISORY & CONSULTANCY SERVICES
Yoghurt FJ Need (Foods) Ltd. Freshfayre Futura Foods UK Ltd.
Bespoke Software Datatherapy Ltd. Papaya Ltd.
Sour Cream Freshfayre The FoodFellas
Business Systems Datatherapy Ltd. Tasty Apps
CLEANING MATERIALS Bunzl Catering Supplies
E Commerce Datatherapy Ltd. Factory Grote Company Food Attraction Ltd. FSC Millitec Food Systems Ltd. Zafron Foods Ltd. Food Safety ALS Food & Pharmaceutical Food Industry Green Gourmet Nutrition and Allergens Nutritics Retail Food Attraction Ltd. FSC Vestey Foods UK Smartphone App Tasty Apps BAKERY PRODUCTS Doughnuts Moy Park Ltd.
Morning Goods New York Bakery Co. The FoodFellas Patisserie The FoodFellas Tortilla & Wraps Food Attraction Ltd. Freshfayre Mission Foods BREAD & ROLLS Fresh Jacksons Bakery
Speciality Food Attraction Ltd. Jacksons Bakery Mission Foods New York Bakery Co. The FoodFellas Bread Making Ingredients Beacon Foods Caterers Choice Ltd. Harvey & Brockless Rank Hovis BUTTER & SPREADS
CHUTNEYS & RELISHES 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.
Butter Freshfayre Southover Food Company Ltd. The FoodFellas
Dressings Blenders Fromageries Bel Pauwels UK
Spreads Freshfayre Fromageries Bel Harvey & Brockless
Spreads Blenders Pauwels UK
Spreads (olive) Freshfayre Leathams CHEESE & DAIRY PRODUCTS Cheese Bradburys Cheese Extons Foods FJ Need (Foods) Ltd. Freshfayre Fromageries Bel Futura Foods UK Ltd. Harvey & Brockless Leathams Norseland Ltd. Southover Food Company Ltd. The FoodFellas
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. DRINKS 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. Glendale Foods 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. Shop Fittings Eden UK Ltd. FISH PRODUCTS Crayfish Freshfayre Royal Greenland Ltd. Prawns CP Foods UK Ltd. Freshfayre H Smith Food Group plc Royal Greenland Ltd. Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zafron Foods Ltd.
80 December 2017 SANDWICH & FOOD TO GO NEWS
Salmon Caterers Choice Freshfayre Leathams Southover Food Company Ltd. The FoodFellas Vestey Foods UK Seafood/Shellfish Products H Smith Food Group plc Royal Greenland Ltd. The FoodFellas Tuna Caterers Choice Freshfayre H Smith Food Group plc Moy Park Ltd. Southover Food Company Ltd. Vestey Foods UK Zafron Foods Ltd. FRUIT
Duck 2 Sisters Food Group CP Foods UK Ltd. Freshfayre H Smith Food Group plc Sam Browne Foods Vestey Foods UK Ham Freshfayre JDM Quality Meats Ltd. Leathams Smithfield Foods Ltd. Southover Food Company Ltd. Vestey Foods UK Lamb Freshfayre Glendale Foods H Smith Food Group plc Sam Browne Foods The FoodFellas Vestey Foods UK
Canned Fruit Caterers Choice Ltd.
Marinated Meats Food Network
General Beacon Foods The Ingredients Factory
Meatballs Glendale Foods Snowbird foods Zwanenberg Food UK Ltd.
Guacamole Leathams The FoodFellas Pineapple Beacon Foods Caterers Choice Freshcut Foods Ltd 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 JDM Quality Meats Ltd. Leathams Moy Park Ltd. Smithfield Foods Ltd. Vestey Foods UK Beef Freshfayre Glendale Foods H Smith Food Group plc JDM Quality Meats Ltd. 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 CP Foods UK Ltd. Dawn Farms UK Freshfayre Glendale Foods H Smith Food Group plc JDM Quality Meats Ltd. Leathams Moy Park Ltd. Sam Browne Foods Seara Meats BV Smithfield Foods Ltd. Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Continental Freshfayre Leathams Southover Food Company Ltd.
Pork Dawn Farms UK Freshfayre Glendale Foods H Smith Food Group plc JDM Quality Meats Ltd. 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 Glendale Foods 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 JDM Quality Meats Ltd. Kookaburra Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Vestey Foods UK OILS Freshfayre 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.
BSA Manufacturers & Distributors Sandwich Packs Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. RAP Ltd. Tri-Star Packaging Supplies Ltd. PASTA Caterers Choice Ltd. Freshcut Foods Ltd Freshfayre Leathams Southover Food Company Ltd SANDWICH FILLINGS (READY PREPARED) Fresh Fillings 2 Sisters Food Group Beacon Foods CP Foods UK Ltd. Freshcut Foods Ltd Freshfayre Fresh-Pak Chilled Foods Fridays Harvey & Brockless Southover Food Company Ltd. Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods CP Foods UK Ltd. Glendale Foods SOUPS Freshfayre Leathams Southover Food Company Ltd VEGETABLES & HERBS Avocado CP Foods UK Ltd. 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 Fresh Agrial Fresh Produce Ltd. Florette UK & Ireland Freshcut Foods Ltd. Freshfayre Salad (prepared) Agrial Fresh Produce Ltd. Florette UK & Ireland Freshcut Foods Ltd Southover Food Company Ltd Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Freshfayre Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Freshfayre Tomatoes Beacon Foods Caterers Choice Freshfayre
2 SISTERS FOOD GROUP Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Contact: Renee Skukowski Tel: 01909 511800 email@example.com www.2sistersfoodgroup. com ADELIE FOODS GROUP LTD 2 The Square, Southall Lane, Heathrow UB2 5NH Contact: David Guy Tel: 020 85711967 firstname.lastname@example.org www.adeliefoods.co.uk 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 email@example.com www.anchorcatering.co.uk AROUND NOON LTD. Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down BT34 2QU Contact: Philip Morgan Tel: 0283 0262333
BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101
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 firstname.lastname@example.org www.greencore.com 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 www.greencore.com 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 email@example.com www.greencore.com 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 firstname.lastname@example.org www.greencore.com GREENCORE FOOD TO GO LTD. – HEATHROW Unit 366 Stockley Close, West Drayton, London UB7 9BL Contact: Olatunde Ray-Odekeye Tel: 01244 533888
CHEF IN A BOX 762A/763A Henley Road, Slough SL1 4JW Contact: Gareth Whatley Tel: 01753 523 636 Fax: 01753 573 125 email@example.com www.chefinabox.co.uk
HALAL KITCHEN Units 1, 2 & 8 Sunnyside Business Park, Off Adelaide Street, Bolton BL3 3NY Contact: Sohel Patel Tel: 01204 855967 firstname.lastname@example.org www.expresscuisine.co.uk
IMPRESS SANDWICHES Units 6-7 Orbital Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Tel: 01895 440123 Fax: 01895 441123 email@example.com
www.impress-sandwiches.com LOVE BITES LTD. Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627 firstname.lastname@example.org www.love-bites.co.uk MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Kate Redden Tel: 01664 484400 Fax: 01664 484401 email@example.com
ON A ROLL SANDWICH COMPANY The Pantry, Barton Road, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 firstname.lastname@example.org www.onarollsandwich.co.uk
RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 email@example.com www.sandwiches.uk.net REAL WRAP COMPANY LTD. Unit Haslemere Industrial Estate,Avonmouth, Bristol BS11 9TP Contact: Emma Caddy Tel: 0117 3295020 firstname.lastname@example.org www.realwrap.co.uk
SANDWICHMAN LTD. 54 King Street, Wallasey, Merseyside CH44 8AU Contact: Jeffrey Gilmore Tel: 0151 6394575
STREET EATS Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Anthony Wilkinson Tel: 01244 533 888 Fax: 01244 533 404 email@example.com www.streeteatsfood.co.uk THE BRUNCH BOX SANDWICH COMPANY Unit H2, Dundonald, Enterprise Park, Carrowreagh Road, Dundonald, Belfast BT6 1QT Contact: John Weatherup Tel: 028 90 486888 Fax: 028 90 485486 firstname.lastname@example.org
THE SOHO SANDWICH COMPANY Unit 417 Union Walk, Hackney, London E2 8HP Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 email@example.com www.sohosandwich.co.uk ACCREDITED DISTRIBUTORS GREEN GOURMET LTD. The Moorings, Bonds Mill, Stonehouse, Gloucestershire GL10 3RF Contact: Rob Freeman Tel: 01453 797925 Fax: 01453 827216 firstname.lastname@example.org
www.greengourmet.co.uk SANDAY’S BAKERIES BV Portsmuiden 2, 1046 AJ, Amsterdam, The Netherlands Contact: Wessel Wessels Tel: +31 20 5062000 Fax: +31 20 5062002 email@example.com
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
www.sandwich.org.uk December 2017 81
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 firstname.lastname@example.org www.2sistersfoodgroup.com
AGRIAL FRESH PRODUCE LTD. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942 email@example.com
BRADSHAW GROUP Fourth Way, Avonmouth, Bristol BS11 8TB Contact: John Marks Tel: 01275 343000 firstname.lastname@example.org www.bradshaw.co.uk BUNZL CATERING SUPPLIES Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Karen Williams Tel: 07767 290680 email@example.com CARGILL MEATS EUROPE Orchard Block, Grandstand Road, Hereford HR4 9PB Contact: Stuart Bowkett Tel: 01432 362423 Fax: 01432 362482 firstname.lastname@example.org www.cargill.co.uk
DAWN FARMS UK Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Julie Sloan Tel: 01604 583421 Fax: 01604 587392 email@example.com www.tmifoods.co.uk 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 firstname.lastname@example.org www.deightonmanufacturing.co.uk
ALS FOOD & PHARMACEUTICAL Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 email@example.com www.als-testing.co.uk
CATERERS CHOICE LTD Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700 firstname.lastname@example.org www.catererschoice.co.uk
BEACON FOODS Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 email@example.com www.beaconfoods.co.uk
COLPAC LTD Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205 firstname.lastname@example.org www.colpacpackaging.com
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 email@example.com www.bfrsystems.com BLENDERS Newmarket, Dublin 8, Ireland Contact: Julie Delany Tel: 00 353 14536960 Fax: 00 353 14537607 firstname.lastname@example.org www.blenders.ie
BRADBURYS CHEESE Staden Business Park, Staden Lane, Buxton, Derbyshire SK17 9RZ Contact: Chris Chisnall Tel: 01298 23180 Fax: 01298 27302 Chris.Chisnall@bradburyscheese. co.ukwww.bradburyscheese.co.uk
COVERIS FLEXIBLES UK LTD. 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 email@example.com www.coveris.com CP FOODS UK LTD. Avon House, Hartlebury Trading Estate, Hartlebury, Kidderminster, Worcestershire DY10 4JB Contact: David Allen Muncey Tel: 01299 253131 Fax: 01299 253232 firstname.lastname@example.org www.cpfoods.co.uk DATATHERAPY LTD. One Pancras Square, London N1C 4AG Contact: Yousaf Shah Tel: 0207 77000044 email@example.com www.datatherapy.com
DEW VALLEY FOODS Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 firstname.lastname@example.org www.dewvalley.com
EDEN UK LTD. 2-20 Booth Drive, Park Farm Estate, Wellingborough, Northamptonshire NN8 6GR Contact: Russ Skinner Tel: 01933 401555 email@example.com ENGLISH PROVENDER CO. LTD Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: Jason Belmont Tel: 01635 528800 Fax: 01635 528855 Jason.Belmont@englishprovender.com www.englishprovender.com BRC Grade A
EXTONS FOODS 5/6 Caldey Road, Roundthorne Industrial Estate, Manchester M23 9GE Contact: Rachael Exton Tel: 0161 998 5734 Fax: 0161 902 9238 firstname.lastname@example.org\ www.extonsfoods.com
FJ NEED (FOODS) LTD. Spinneyfields Farm, Worleston, Nantwich, Cheshire CW5 8PU Contact: Dawn Storey Tel: 01270 611112 Fax: 01270 611113 email@example.com www.needfoods.co.uk
82 December 2017 SANDWICH & FOOD TO GO NEWS
FLORETTE UK & IRELAND Florette House, Wood End Lane, Fradley Park, Lichfield, Staffordshire WS13 8NF Contact: Tracy Southwell Tel: 01543 250050 Fax: 01543 410000 firstname.lastname@example.org www.florettesalad.co.uk
FOOD ATTRACTION LTD. Langham Court, 21 Langham Road, Leicester LE4 9WF Contact: Jake Karia Tel: 0116 2744066 Fax: 2765775 email@example.com www.jakeandnayns.com
FRESHCUT FOODS LTD 14-16 Lilac Grove, Beeston, Nottingham NG9 1PF Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255 firstname.lastname@example.org www.freshcutfoods.co.uk
FRESHFAYRE Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 email@example.com www.freshfayre.co.uk FRESH-PAK CHILLED FOODS 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 firstname.lastname@example.org www.fresh-pak.co.uk FRIDAYS Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Bridget Friday Tel: 01580 710250 Fax: 01580 713512 email@example.com www.fridays.co.uk Accreditation body: BSA FROMAGERIES BEL 2 Allee de Longchamp, Suresnes, 92150, France Contact: Bruno Camozzi Tel: +33 (0) 1 84 02 30 99 firstname.lastname@example.org www.belfoodservicepai.com
FSC Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 email@example.com www.thefscgroup.com
FUTURA FOODS UK LTD. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 firstname.lastname@example.org www.futura-foods.com GEETA’S FOODS LTD. Unit 1, 1000 North Circular Road, London NW2 7JP Contact: Nitesh Shah Tel: 020 8450 2255 Fax: 020 8450 2282 email@example.com www.geetasfoods.com
GLENDALE FOODS Cobdon Street, Pendleton, Salford M6 6WF Contact: Chris Bates Tel: 0161 743 4114 Fax: 0161 743 4112 firstname.lastname@example.org www.glendalefoods.com
GROTE COMPANY Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 email@example.com www.grotecompany.com
HARVEY & BROCKLESS 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 firstname.lastname@example.org www.harveyandbrockless.co.uk 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 email@example.com www.hsmithplc.com
BSA Suppliers Index INSURANCE PROTECTOR GROUP B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 firstname.lastname@example.org www.insuranceprotector.co.uk
JACKSONS BAKERY 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Ian Hunt Tel: 01482 301146 Fax: 01482 588237 IanH@jacksonsbread.co.uk www.jacksonsbread.co.uk JDM QUALITY FOODS LTD. Unit 5 Lodge Bank Estate, Crown Lane, Horwich, Bolton BL6 5HY Contact: Alan McTighe Tel: 01204 699927 Fax: 01204 469958 email@example.com www.jandmfoods.co.uk JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: Stephen Downes firstname.lastname@example.org www.jiffytrucks.co.uk KPMG SMALL BUSINESS ACCOUNTING 15 Canada Place, London E14 5GL Contact: Sales Team Tel: 0808 231 7921 email@example.com
LEATHAMS LTD 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 firstname.lastname@example.org www.leathams.co.uk MILLITEC FOOD SYSTEMS LTD. Woodhill Industrial Park, Nottingham Lane, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032 email@example.com www.millitec.com
MISSION FOODS EUROPE LTD Renown Avenue, Coventry Business Park, Coventry CV5 6UJ Contact: Natasha Bailey Tel: 02476 676000 Ext. 1707 Fax: 02476 676660 firstname.lastname@example.org www.missionfoodservice.co.uk
MOY PARK LTD. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Mark Ainsbury Tel: +44 (0) 28 3835 2233 email@example.com www.moypark.com
NEW YORK BAKERY CO. 4 Heathrow Boulevard, Bath Road, West Drayton, Middlesex UB7 0DQ Contact: Sandie Belton Tel: 07507 063090 firstname.lastname@example.org www.newyorkbakery.co.uk NORSELAND LTD. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Millie Deane Tel: 01935 842800 Fax: 01935 842801 email@example.com www.norseland.co.uk
OREXIS FRESH FOODS LTD. Unit 54B Minerva Road, Park Royal, London NW10 6HJ Contact: Romi Stavrou Tel: 0208 9652223 firstname.lastname@example.org www.orexis.co.uk PAPAYA LTD. Orion House, 14 Barn Hill, Stamford, Lincolnshire PE9 2AE Contact: Nick Edwards Tel: 01780 758560 email@example.com www.papayauk.com
PAUWELS UK 1st Floor, Axiom House, High Street, Feltham, Middlesex TW13 4AU Contact: Andrew Breeze Tel: 0208 818 7617 Fax: 0203 187 0071 firstname.lastname@example.org www.pauwel-sauces.com PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 email@example.com www.piquant.co.uk Accreditation body: BSA
PLANGLOW LTD The Quorum, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 firstname.lastname@example.org www.planglow.com RANK HOVIS The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: Mark Ellis Tel: 0870 728 1111 email@example.com www.rankhovis.co.uk RAP LTD. Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 firstname.lastname@example.org www.rapuk.com
ROYAL GREENLAND LTD. Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246 email@example.com www.royalgreenland.com
SAM BROWNE FOODS Kelleythorpe, Ind.Estate, Driffield, East Yorkshire, YO25 9DJ. Contact: Joanna Frost Tel: 01377 249000 Fax: 01377 241271 firstname.lastname@example.org www.sambrownefoods.co.uk SEARA MEATS BV 2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN Contact: Valeri Zhekov Tel: 0044 2035358857 email@example.com www.seara.com.br
SMITHFIELD FOODS LTD. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Contact: Gary McFarlane Tel: 01603 252437 Fax: 01603 252401 firstname.lastname@example.org www.smithfieldfoods.co.uk
SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 email@example.com www.snowbirdfoods.co.uk
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 firstname.lastname@example.org www.southoverfoods.com TASTY APPS 10 Parchment Street, Winchester SO21 3DE Contact: Trevor Loveland Tel: 01962 774972 email@example.com www.lunchmate.co.uk THE FOODFELLAS Lakeside House, 1 Furzeground Way,Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Mark Jones Tel: 0208 622 3064 Fax: 0845 2801166 firstname.lastname@example.org www.thefoodfellas.co.uk THE INGREDIENTS FACTORY Unit 2-3 Hamilton Road Ind Estate,160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson email@example.com www.theingredientsfactory.com
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 firstname.lastname@example.org www.tri-star.co.uk
These suppliers are members of The British Sandwich Association and subject to its rules, codes of conduct and accreditation. While the Association cannot guarantee the products supplied by those listed, it does make every effort to ensure that the companies are reputable and offer quality products and services.
VESTEY FOODS UK 29 Ullswater Crescent, Coulson, Surrey CR5 2HR Contact: Leon Neill Tel: 0208 668 9344 Fax: 0208 660 4640 L.Neill@vestey.com www.vesteyfoods.com ZAFRON FOODS LTD. Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117 email@example.com www.zafronfoods.co.uk
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 firstname.lastname@example.org
LINKEDâ€ˆ ASSOCIATION LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 email@example.com
CONSULTANT INTERNATIONAL MASTER CHEF & AUTHOR Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256 www. cookerydetective.com www.piesocietybook.co.uk
We look at the Co-op's expanding food to go range; chat with EAT's new Chief Eecutive Andrew Walker and catch up with the BSA's latest Brexi...
Published on Nov 27, 2017
We look at the Co-op's expanding food to go range; chat with EAT's new Chief Eecutive Andrew Walker and catch up with the BSA's latest Brexi...