Sandwich & Snack News - Issue 124

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Sandwich snack news INTERNATIONAL

www.sandwich.org.uk

ISSUE 124 NOVEMBER 2009

Cracking Sandwiches Gromit !

part of the Food Partners Group

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INSIDE EDITOR SIMON AMBROSE t: 07764 420813 e: editorial@papa.org.uk

ADVERTISING PAUL STEER t: 01291 636333 e: paul@jandmgroup.co.uk

NEWS Page 4 - Adelie Foods closes Food Partners’ Park Royal sandwich manufacturing site.

Page 5 - M&S moves into sandwich van sales in Milton Keynes and Swindon.

Page 10 - Yorkshire-themed range proves a ‘golden key’ for Tiffin Sandwiches.

PROFILE Page 14 - Oxford’s top sandwich bar, Mortons.

Page 46 - Surf’s Up for The Phat Pasty Co. SANDWICH DESIGNER OF THE YEAR Page 22 - Time to go back to the development kitchen and get your thinking cap on for next year’s prestigious competition.

SANDWICH DEVELOPMENT Page 16 - Brambles’ Mark Arnold on the launch of the company’s new Wallace and Gromit range.

SUBSCRIPTIONS SUSKIA BOLLEN t: 01291 636338 suskia@jandmgroup.co.uk

CAFE SANDWICH COLLECTION

New range available now

more creative additions to the Brambles Menu www.brambles.co.uk

MANAGING EDITOR SIMON AMBROSE, Tel: 07764 420813 e-mail: editorial@papa.org.uk

SHOWS Page 30 - Nellie Nichols visits the recent Speciality and Fine Foods Fair in search of great new products.

Page 42 - Lunch! show reviewed.

ADVERTISING PAUL STEER, t: +44 (0) 1291 636333 e-mail: paul@jandmgroup.co.uk

INDEPENDENT SANDWICH BARS Page 34 - Ben Reynolds, founder of Reynolds café and sandwich bar, on the right way to tackle the potentially risky step of opening a second unit.

PRODUCTION AND DESIGN JAYSON BERRY, t: +44 (0) 1291 636344 e: jayson@jandmgroup.co.uk

DON’T MISS AN ISSUE TO SUBSCRIBE CALL

01291 636338 SUBSCRIPTIONS COST £58 PER ANNUM

ANDREW EMERY, t: +44 (0) 1291 636334 e-mail: andrew@jandmgroup.co.uk

JAMES ENGLISH, t: +44 (0) 1291 636339 e: james@jandmgroup.co.uk SUBSCRIPTIONS SUSKIA BOLLEN t: +44 (0) 1291 636338 e-mail: suskia@jandmgroup.co.uk ©Published by J&M Group 2006.

Association House, 18c Moor Street, Chepstow, Monmouthshire NP16 5DB In association with The British Sandwich Association.

PHONE +44 (0) 1291 628103 FAX +44 (0) 1291 630402 WEB www.sandwich.org.uk EMAIL info@sandwich.org.uk Paper used in the production of this publication is sourced from sustainable managed forests

www.sandwich.org.uk November 2009 3

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NEWS EAT moves into contactless payments SANDWICH chain EAT has moved into contactless cards after a pilot project in 24 of its London stores over the past 18 months.

Currently, more than 9,000 outlets accept contactless cards in the UK. Barclaycard and Barclays have issued over four million contactless credit cards since its initial launch in 2007.

Other brands such as Prêt a Manger, Coffee Republic, the National Trust, Books Etc and Yo Sushi already take contactless payments.

Adelie closes Food Partners’ Park Royal sandwich manufacturing site ADELIE Foods is closing Food Partners’ Park Royal sandwich manufacturing site to take out excess capacity and improve the infrastructure. The Park Royal business will be managed in future by Food Partners’ Wembley and Heathrow sites.

In addition, Adelie is closing the older of its two Superior Foods’ manufacturing sites, in Dominion Road, Southall - the company supplies cut fruit, prepared vegetables and snack salads.

Additional business that can’t be integrated into its second site in Armstrong Way, Southall is being shared out between Buckingham Foods sites and the Food Partners’

London sites.

The restructuring follows an extensive review of the business conducted by new Chief Executive Officer Chris Thomas, who, as announced in the last issue of Sandwich & Snack News, is intent on improving synergies between the group’s food companies, and overall cost effectiveness.

Adelie’s relatively recent acquisitions – Buckingham Foods, Food Partners, Brambles Foods, Superior Food Group and Meadowbrook Bakery – have previously been operating as separate entities.

“The major focus is on the growth agenda but we wanted to make sure the infrastructure

is right and ensure that we have the right volumes in each manufacturing site,” says Chris Thomas. “The quality of our manufacturing assets is of the highest importance.”

These changes mark the final piece of the current rationalisation programme, he added.

Meanwhile, he remains optimistic that there is room for more growth in the market, with some signs of a slow recovery already appearing, he says. “The danger in a recession as bad as this one, is that people get used to buying sandwiches at the value end, but we are beginning to see some growth at the premium

BSA NEWS

BSA Awards Move to New Venue THE British Sandwich Industry Awards, which will be launched shortly, will be moving to a new venue in 2010, the brand new Grange St Paul’s Hotel in London.

The British Sandwich Designer of the Year award has been separately launched in this issue of International Sandwich & Snack News.

Move to Ban Trans Fats In Scotland THE Association has supported a move by MSP Dr Richard Simpson to limit trans fats in foods to one per cent but has pointed out that this can only be achieved in relation to industrial trans fats. Dr Simpson’s draft

Bill does not distinguish between industrial and naturally occurring trans fats.

The Association has suggested that a timescale of at least two years should be allowed for achieving this goal.

4 November 2009 SANDWICH & SNACK NEWS

Foodservice Training FOLLOWING the launch of a new basic food hygiene training programme – see page 28 – the Association is looking to expand its training activities with in-house training schemes for larger companies, including hygiene and product development courses.

Distribution Vehicle Code FOLLOWING the accreditation of Jiffy Trucks, the Association has developed a new code of practice for those operating vehicles for the distribution and sales of sandwiches and other foods. The code is currently being circulated to members of the BSA Technical Group for comment prior to being launched.

More Vending under threat Following the decision to ban unhealthy foods from vending machines in hospitals in Wales, a decision made by the Welsh Assembly Health Minister without proper

consultation, the Association is concerned to hear that the British Heart Foundation is now seeking to get ‘junk foods’ banned from Leisure Centre vending machines.

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NEWS

M&S moves into sandwich van sales in Milton Keynes and Swindon M&S has been rumoured to be conducting a trial sandwich van sales service selling its premium own-brand products for some time.

We can now confirm that two vans have been trading in both Milton Keynes and Swindon as a pilot, visiting upmarket office areas. Two additional vans are now due in Milton Keynes and a total of sixty are said to be due to be trading in the UK by the end of the year.

The vans are using two staff, in

contrast to the majority of van operators in this highly competitive and sometime volatile sector, where a single driver/server is the norm. They are said to be looking for a trading target of around £2,500 per week.

The service is called M&S To Go, which presumably builds on its M&S lunchtogo direct to office lunchtime service.

We asked M&S’s press office to expand on the story but received no reply.

Greggs plans to open Multi-million pound expansion 600 more shops GREGGS has unveiled a £300m five-year plan to open at least 600 shops across the UK starting next year.

The baker and sandwich maker aims to have more than 2,000 shops nationwide by 2014, targeting areas where the brand is under-represented, including the South-West, East Midlands, North-East Scotland, the North-West and North Wales.

It is looking for suitable sites at railway stations and industrial and retail parks – a strategy it is continuing nationally. It also intends to open a new bakery in its hometown of Gosforth, Newcastle, as well as one in the South to help accommodate its expansion, and will invest significantly in refurbishing outlets across the North-East.

Chief executive Ken McMeiken says the move reflected the confidence of Greggs, which is expected to eventually make £10m of annual efficiencies as a result of the investment.

“More than 50 per cent

for The Brunch Box

of the UK population does not have a Greggs nearby. I repeatedly receive letters from customers who know about the brand and want Greggs to come to a particular part of the country where we are under-represented,” he said.

Mr McMeikan, who took over as chief executive in June last year, added that in the financial year to date its range of baguettes had helped underpin overall sales growth of 3.8 per cent, with sales rising 20 per cent. Its steak bake sales rose 12 per cent, as did those of its staple sausage roll, and sandwiches containing no mayonnaise account for 15 per cent of overall sandwich sales.

NORTHERN Ireland sandwich manufacturer The Brunch Box Sandwich Company is investing a multi-million pound figure in an expansion programme, which will see its workforce double to around 40.

The investment is aimed particularly at expanding sales outside Northern Ireland, with the aim of doubling turnover by 2012.

The Brunch Box Sandwich Company, which produces prepacked sandwiches, wraps, salads and ready meals for retail and food service customers, is being backed by Invest Northern Ireland to the tune of around £157,000.

Based in Dundonald, the company has signed up a number of new clients in target markets in recent years, enabling it to consolidate its position as one of the leading

producers of pre-packed ‘food to go’ businesses in Northern Ireland.

Announcing the expansion, Enterprise Minister Arlene Foster said: “This is a strategic investment by an ambitious company which will help to expand sales outside Northern Ireland and more than double turnover by 2012. The Brunch Box has already developed an impressive portfolio of clients for its extensive range of convenience products for the retail and foodservice markets.”

John Weatherup, Brunch Box Managing Director, said: “We are operating in an extremely competitive marketplace and need to continually invest in our premises, process and people to provide our customers with a consistently high quality product at a good value for money price point.”

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SANDWICH MANUFACTURING

Value sandwiches and salads boost Northern Foods’ chilled division SOLWAY Foods and Gunstones Bakery’s parent company Northern Foods has done well on the chilled food side of its business, with first half sales up by 8.8 percent. Growth was driven by discount sandwich and salads ranges, although profitability is increasingly being impacted by fewer customer promotions and slower sales volumes, the group says.

However, the overall picture for the group as a whole was less encouraging, with like-for-like sales growth slowing in the second quarter.

Northern Foods, also makers of Goodfellas pizza and Fox’s biscuits, reported a 2.9 percent increase in underlying sales in the first half to September 26 — a slowdown from

the 5.5 percent growth seen in the first quarter and reflecting a 7.5 percent decline in sales of its frozen products.

Chief Executive Stefan Barden said the biggest factor behind the slowdown was Northern Food’s decision to end an agreement to supply frozen pies to Birds Eye and relaunch its own McDougall frozen pies brand instead.

The closure of a pizza manufacturing site in Ireland and the ending of several own-label contracts had also affected frozen sales.

The pre-tax profit forecast is £37m for the full year, with a forecast of like-for-like sales growth in the range of 2 to 4 percent for the year as a whole.

NFT wins Uniq sandwich contract NFT, a leading provider of timecritical logistics solutions within the food retail and manufacturing sectors, has won a three-year contract to distribute Uniq’s sandwiches to Marks & Spencer.

Uniq currently accounts for over 60% of M&S’s volume and produces daily on average 250,000 units, for delivery to depot that NFT has to support through its network capability.

Anthony Quinn, logistics manager at Uniq Northampton, said: “When we sought to strengthen our partnership with M&S through improvements in the supply chain, NFT stood out as the logical choice to handle our distribution. With really short life products and a short lead ordering profile, it’s essential that we have a logistics partner who can consistently deliver the freshest products in a time critical environment.”

Uniq Food to Go sales back into 4.7% growth SALES in Uniq’s Food to Go business moved back to 4.7% growth as the extra sandwich business recently won with M&S came into production. The company now has a 60% share of its sandwich business, while Northern Foods’ Gunstones Bakery has most of the remainder.

The third quarter performance overall slowed the group’s sales decline and reversed the first half loss to become profitable year to date. The restructuring of its desserts business has also helped. Third quarter sales fell 0.7%, an improvement on the 1.7% decline in the first half.

The Board expects to have largely completed the transformation to a UKfocused business by the end

of the year, with its French chilled foods business Marie already sold, and to deliver a full year result in line with its expectations for the continuing businesses.

The Northern Europe division built on the improvement of the first half.

Sales were 1.3% down in the third quarter compared with a 4.5% decline in the first half. The rate of decline in sales in Germany reduced further from a rate of 8.8% in the first half to 4.7% in quarter three. In Poland, the strong performance continued with sales growth of 12.3%. In the Netherlands, the salad business further improved, reporting a sales decline of 3.0%, whilst continuing the year-on-year improvement in profitability. The Netherlands

6 November 2009 SANDWICH & SNACK NEWS

sandwich business delivered sales growth of 2.6% in the third quarter.

The French business reported a sales decline of 5.0% in the third quarter.

This represented an improvement on the first half

performance.

Cash from the Marie company sale in France (£51.3m net of retentions and costs) would have reduced net debt to £2.5m if it had been received within the reporting period.

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NEWS Sandwich tenders ASTON University is asking for sandwich manufacturers to tender for a contract worth between £150 – £300,000 over a four year period.

It involves the supply of premium ‘grab and go’ sandwiches for resale within the University’s outlets and also hospitality ranges for the University and its external corporate clientele. \

Pret A Manger ramps up US expansion PRET A Manger is stepping up its rate of expansion in the US. The company is increasing the number of store openings and expanding into Washington DC, with the US as a key driver of growth after UK profits have flattened out. It aims to have 26 stores open in New York and Washington DC by the end of the year and is also looking at moving into Chicago.

It now has in the region of 21 stores in New York alone, with others in the pipeline. In fact, its concentration in midtown New York now rivals Starbucks’. Not all has gone well, however, It recently closed a shop on Third Avenue after just six months.

The management team also says there has been a sharp dip in sales in stores that have been open for more than a year, while growth has returned in the UK after a period of contraction last year.

“We are not entirely sure why sales

in the US appear to be lagging the UK in terms of spending at our stores,” Clive Schlee, chief executive, recently told the Financial Times. ‘But we are determined to turn it round and we intend to do so. In 2000, Pret went into the US with a UK model, opening up a lot of stores and deciding to iron out the problems later. That led to excessive overheads and a story that wasn’t right for the US consumer. But since we have stepped back and adjusted the model, we see this as a key area for growth.”

The company has changed its product mix, with an increased number of soups and a focus on filter coffee. It remains committed, however, to prepack, rather than the deli-style offer typical in the US. The company learned a decade ago that expanding in the US was more challenging than expected. It closed half of its total of 16 shops before installing a new management team.

Henry Healy Glasgow sandwich chain closes down GLASGOW sandwich bar chain Henry Healy, one of the city’s oldest sandwich bars, has closed with the loss of 30 jobs, because of the impact of the recession and competition from national chains.

There were six sandwich bars located in Hope Street, Queen Street, Howard Street, Mitchell Street, Stockwell Street and Sauchiehall Street.

Scott McGregor and Ken Pattullo

of Begbies Traynor have been appointed as joint liquidators.

Mr McGregor said: “It’s very sad to see the demise of such a long established family business but unfortunately it had suffered a downturn in the face of competition from national chains coupled with the impact of the recession.”

The managing director is Henry Healy, grandson of the founder who established the chain in 1913.

Million sandwiches for Hall & Co. new factory ASHBERRY Sandwiches’ former factory in Blackpool has now produced a million sandwiches for new owner, Spar wholesaler James Hall & Co. Hall has created its own label The Great Northern Sandwich Company since buying a factory in June more than £1m, when it cut Greencore out of its supply chain.

Greencore launches Foo-Go re-brand UBER’S redesign of Greencore’s newest sandwich brand Foo-Go has been completed.

The new packaging design was launched in September and is now available in all WH Smith outlets in train stations and airports across the country, as well as selected food stores.

Richard Esau, head of marketing for Greencore, said: “The new, confident look for the brand will help it to stand out from the crowd and emphasises the premium quality of the product.”

Greencore bought the Foo-Go brand for a nominal sum from George Robinson earlier this year.

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NEWS

Brambles aims to raise £25k for Wallace & Gromit charity BRAMBLES Foods hopes to raise over £25,000 for the Wallace & Gromit’s Children’s Foundation charity with the launch of a range of some special seasonal sandwiches, together with Christmas specials, lunch packs and promotions, through onpack donations.

Sandwiches include a Wensleydale Cheese with Rhubarb Chutney Sandwich, a ‘Summer Pudding Sandwich – jammed full of fruit’ and a Gorgonzola rarebit.

Marketing for the range included a photo shoot in one of Brambles’ factories with Wallace and Gromit

Don’t miss Café+ @ CRS CAFÉ+ @ CRS, held at the NEC Birmingham from March 21st to 24th 2010, now in its second year, is well worth a visit for anyone in the café, coffee shop and sandwich shop market.

The show is co-located with seven other leading trade shows, including Food & Drink Expo, Baking Industry Exhibition and the Convenience Retailing Show, giving visitors an overview of the whole of the food and drink supply chain.

Of particular interest is Café+ Live, a seminar and demonstration theatre with experts in the café and sandwich shop market, giving advice on how to increase profits.

Speakers include representatives from Pret A Manger, Costa and Illy and there will be case studies from top independents in the market.

To attend the show go to www.cafeplusshow.co.uk and register free. If you are a supplier call Rebecca George on 01293 610378 or email rebecca.george@williamreed.co.uk.

making the new sandwiches on the production line.

This imposed some interesting technical

problems including swabbing Wallace and Gromit on entering and leaving production, and purchasing special shoe covers and gloves as Gromit’s paws were too large for the standard issue.

Customers already include National Express East Coast train services, which is selling the ‘I Do Like a bit of Gorgonzola’ sandwich - with 15 pence from every sandwich sold going to the charity.

See page 16 for this crackin’ story.

H&B Foods bought back by founders FOLLOWING the previous merge with Cheese Cellar, H&B Foods has been purchased back from the Novel Group by the company’s original founders, Simon Yorke, Jonnie Archer and Nick Martin.

The group name will remain H&B Foods and will trade as Cheese Cellar. Simon Yorke said: “We are delighted to be back at the helm of a successful company that has a strong market share.

“We believe our customers can only be reassured by the fact that the business is back in the hands of

its founders and is going from strength to strength. It is our desire to be known for nationwide distribution of a wide range of first-class products and impeccable service.”

According to Simon: “The transition period was relatively smooth, which is largely due to the great team we have. Our staff are passionate about our products and making the business a success and together we are moving forward with great optimism for the future.”

Ginsters launch new Christmas range GINSTERS has launched a new Christmas range.

The Christmas Cracker sandwich features fresh British turkey breast, British bacon, sage and onion stuffing and cranberry sauce on malted brown bread.

Ginsters is also offering a non-meat festive alternative with the Brie & Cranberry variant including sliced brie, cranberry sauce, mixed leaves and mayonnaise.

Andy Valentine, head of brand

8 November 2009 SANDWICH & SNACK NEWS

marketing for Ginsters, says: "At Ginsters, we know that as thoughts turn to Christmas, consumers are keen to have something special to replace their usual sandwich choice.

"We're a British brand and we feel our sandwich range should reflect that, so the Christmas Cracker is a combination of traditional flavours, made using only UK sourced ingredients to ensure it delivers the Ginsters ‘real honest food' commitment to our consumers.”

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Another Good reason to join NEW BUSINESS LEADS If you are a supplier to the industry, a manufacturer, caterer or even a coffee bar chain, our New Business Intelligence system will automatically send you new business leads as they come in – literally £millions of potential new business opportunities go through the system. This service is only available to full members.

JOIN TODAY BY Visiting www.sandwich.org.uk or call Suskia on 01291 636338 Email: admin@sandwich.org.uk

To advertise call Paul Steer on 01291 636333 or Andrew Emery on 01291 636334 November 2009 9

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NEWS

Yorkshire-themed range proves a ‘golden key’ for Tiffin Sandwiches Tiffin Sandwiches has come up with a virtual first in provenance terms, with a new range of sandwiches sourced entirely from local Yorkshire products

B

radford-based convenience food company Tiffin Sandwiches has launched an innovative new range of Yorkshire-themed sandwiches and wraps.

The Born ‘n’ Bread’ Sandwich Collection range sources 100% of its ingredients from Yorkshire-based farmers, producers and growers and is aimed at supporting ‘Yorkshire’ businesses during the credit crunch.

The relatively high cost of some of the ingredients has meant that it hasn’t necessarily been the most profitable of launches, but as a means of getting a ‘foot into the door’ of otherwise impenetrable retailers, it has been an invaluable exercise.

It been already taken on by a number of supermarkets including Asda and over 500 convenience stores throughout Yorkshire, including Costcutter & Nisa direct supply, and the company is currently in discussion with other major high street retailers.

“It has really been a ‘golden key’ for us,” says John Varey, development and marketing director. “It has generated a lot of positive PR for us and goodwill generally in the region, and it taps into a trend of local provenance which retailers are keen on, so it has done us a lot of good. For years we have been trying to

get into NISA, for instance, and this has opened the door for us.”

The new launch has meant an additional five new jobs in a business of just over 70 and this is set to continue with additional products in the range and sequels such as a Yorkshire pizza range on the horizon. Interestingly, the company has already received enquiries about developing other regional ranges.

The ingredients were supplied by Yorkshire’s most prominent growers, processors and companies (listed at the end of the article). All developments were guided by Yorkshire-based consultancy services: the Yorkshire Farmhouse, the Regional Food Group and the West Yorkshire Trading standards.

The collection consists of a number of sandwiches and one wrap: ■ Potter’s Egg & Cress was made with Barnsley-baked malted, wheatgrain bread. filled with chunky chopped James Potter’s free-range eggs, peppered salad cream dressing and mustard cress.

■ Hebblevale (Dale’s Cheese) Ploughman’s includes a creamy, almost buttery ‘Fountains Gold’ cheddar type cheese made at the ‘Wensleydale Creamery’, cucumber, Apollo lettuce and Chives.

■ Olde Yorkshire (Shepherd’s Rest) Ham Salad is a Barnsley baked, poppy seeded white bread, with outdoor reared ham, tomato, spinach and cucumber, finished with a spoon of James Potters egg mayonnaise.

■ Bradford Balti Wrap: a wrap made in Bradford, based around a Balti recipe.

Development of the range has been a complex and, at times, exacting process, with trading standards required to verify the authenticity of each claim. Some of the intended sandwiches didn’t get through the process for this reason.

Tiffin had hoped to include a Whitby Cocktail, for instance, with locallycaught prawns, but they proved impossible to source and Icelandic alternatives weren’t acceptable.

Another idea – the neatly named Bronte’s Brunch – failed to get off the mark because they couldn’t source all the products from within ‘Bronte country’, effectively the Holm Firth area.

“It has been tough at times but on the whole putting this collection together has been a magnificent journey, from concept through to creation. It’s take some months to do it but the fact that Yorkshire is so rich with fine foods and filled to the brim with quality companies and retailers has made its development a real privilege,” adds John Varey.

The packs are sustainable, supplied

by Colpac Ltd and designed by the Tiffin Sandwiches in-house marketing team, with iconic scenes of Yorkshire’s dales and countryside.

It has been entered in this year’s Deliciously Yorkshire Awards for Innovation and Prepared Product.

The Yorkshire companies involved in the development of the sandwich collection included: Yorkshire Farmhouse, Sam Browne Foods,James Potters Eggs, yorkshirefarmhouse, Herbs Unlimited, Shaws 1889, Troy Foods, Fosters Bakery, Whitby Seafoods, Yorkshire Outdoors, Premier Foods, T Soanes & Son Poultry, W.S. Bentley and Longley Farm:

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We at fosters bakery are proud to be associated with Tiffins & would like to wish them every success now and in the future Fosters Bakery celebrating 50 years of Baking Niche & general breads / Morning Goods Enquiries please contact Bill on

07775715378 / 01226382877 Or e-mail bill@fostersbakery.co.uk

www.fostersbakery.co.uk

BSA Tendering Service

ARE YOU MISSING OUT? In January the BSA launched a new Tendering Service to support members - the results speak for themselves.

Contract details circulated within three weeks of the launch included: ■ A number of contracts for opening coffee shops and for catering contracts, including one for a Royal Park;

the Join ay and tod ide BSA the ins well get … as her t k trac ll the o it a s as enefit b fers. of

Don’t miss out!

■ Tenders for the supply of sandwiches in a number of locations around the UK; ■ Requests for supplies of butter, spreads, mayonnaise, labels and even 28,000 sausages!

Find out more by visiting our website at www.sandwich.org.uk Or by calling Suskia on 01291 636338 To advertise call Paul Steer on 01291 636333 or Andrew Emery on 01291 636334 November 2009 11

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Reasons to be cheerful How is the sandwich market really faring in recession? TNS data suggests that, although some sectors have fared better than others, there’s room for optimism overall, with sales up 2.4% in value

D

ata from the TNS Food on the Move programme would suggest that the sandwich market is doing pretty well, given the continuing gloom on the economic front, with sales up some 2.4% in value and 2.9% in volume, with the average price per pack remaining at £1.8.

However, one really needs to look back a little further to put the growth in perspective. Two years ago, TNS claimed the market was worth just over £3 billion accounting for some 1.7 billion sandwiches. This suggests that in real terms the market has grown in the last couple of years, although probably only marginally if one takes into account inflation and the increasing cost of ingredients.

Of course, the TNS data only focuses on part of the market as their data is designed largely for pick up by consumers reading bar codes. They do not tend to pick up information about the public sector (e.g. schools, hospitals etc) and tend to under-read locations like cafes and the workplace. In the last BSA Report on the market (2008) it was calculated that the TNS data accounted for only around 61% of the market.

The sandwich market has, however, not been immune from recession.

Indeed there was a big dip in sales

during the early months of recession when people started to think twice about the money in their pockets and a number cut back to start making sandwiches at home to take to work.

As a result the lunchbox market saw a steep climb but it did not last long and by the Spring of this year there were strong signs that consumers were returning to the commercial sandwich market having got bored with making sandwiches at home – much as happened in the recession of the early 1990s.

The growth in the commercial market since the summer has, however, been notable and there is every sign it will continue, despite the growing numbers of unemployed.

Of course, some sectors have fared better than others. Looking at the volumes quoted by TNS, the winners in recession have been some supermarkets (estimated to have increased volume sales by around 5.75%), the retail bakery sector (+ 4.7%), coffee shops (+10%), sandwich bars (+ 14.9%), symbol groups (+10%) and forecourts (+12%). Losers have been convenience stores, the workplace and newsagents.

In terms of choices, standard sandwich breads have lost ground to rolls/baps and baguettes as well as wraps. In fillings, chicken continues to

12 November 2009 SANDWICH & SNACK NEWS

Top Sandwich fillings Chicken

33.1%

Cheese

8.7%

Ham

8.4%

Bacon

6.1%

Prawn

5.7%

Egg

5.5%

Breakfast

5.0%

Other meat

4.6%

Tuna

4.5%

dominate the sandwich market accounting for 33% of all sandwiches (down 3% on 2008) while cheese has pushed ham into third place. Despite all the work by the Food Standards Agency on salt, bacon continues to gain ground, moving into fourth place and probably should be higher as it is generally a constituent in a breakfast sandwich, which is listed by TNS separately.

While the TNS data should be treated with a degree of caution, particularly as they are in the process of changing the way they collect information, it does provide a guide to the state of the sandwich market and the performance of some of the main operators.

The British Sandwich Association is planning to publish a new report on the market in 2010 when the new data collection system will be fully operating.

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ADVERTISEMENT ANNOUNCEMENT

Major safety boost as hygiene gets hi-tech shake-up FOOD hygiene is set for a radical overhaul with the UK launch of a sanitisation system already in use in clinics and hospitals worldwide. ailed as “the most cost-effective and safest way to destroy bacteria”, the system kills virtually all germs and reverts to nothing but purified drinking water.

Pioneered in the UK and developed in the Far East, the Biotek Ozone system has already revolutionized food preparation areas in the US, Australia, Asia and parts of Europe. Ozone is the world’s strongest food-grade antimicrobial agent.

Now ozonated water is being introduced to Britain with none of the drawbacks previously associated with traditional Corona Discharge systems.

Water running through the Biotek Ozone fully patented electrolytic system provides the world’s most effective disinfectant and sanitiser without leaving a chemical residue, taste or odour.

And the Biotek equipment has only one byproduct – oxygen. After it destroys bacteria and viruses, ozone reverts to oxygen. The range of systems now available in the UK an be used in homes, restaurants and right up to large-scale industrial environments.

America’s Food and Drug Administration has given the Biotek system clearance for use in food preparation areas across the US in a bid to cut preventable death and illness from food poisoning.

A 20-second handwash simply with Biotek ozonated water kills 99.999% of all bacteria, including e-coli, Staphylococcus and Salmonella and MRSA. When used in food preparation, Biotek ozonated water kills

H

bacteria and parasites and decomposes pesticides on food surfaces, slowing food decay and extending shelf life.

Used to disinfect food and food preparation surfaces, ozonated water ensures zero risk of contamination. Kitchenware and utensils cleaned with ozonated water are effectively sterilised to prevent cross contamination.

As well as restaurants and catering outlets, the system is in use worldwide in hospitals, clinics, nursing homes, doctors’ surgeries and laboratories.

Ozone has been used as a sanitiser for a century but previous Corona Discharge systems demanded gas feeds, air dryers, air filters or compressors.

The newly launched electrolytic Biotek systems, once installed, require minimal maintenance and rely only on a mains water feed and a power supply.

Caterer Ray Lin has become the first chef in the UK to fit a Biotek system in his kitchen in Coatbridge, Lanarkshire.

He said: “I wanted to use the newest technology available to be absolutely sure we are as hygienic as possible and that our kitchen is as safe as it can be.

“Previously we used various chemicals to sanitise our food preparation areas but these can leave residues which can transmit to the food and we want to avoid that.

“Ozonated water is far healthier for food preparation.”

Mr Lin plans to install Biotek systems in a new restaurant he is

FACT FILE ■ Ozone is the world’s most powerful antimicrobial agent ■ Tests show ozonated water kills 99.999% of bacteria within five seconds of contact.

■ Dissolved ozone is 3000 times stronger than chlorine ■ Ozone reverts to oxygen after disinfection ■ Biotek systems pay for themselves quickly by eliminating the need for costly, regular chemical purchasing ■ Biotek systems, once installed, are virtually maintenance free ■ Biotek systems can sanitise work areas during food production hours opening in Edinburgh.

“It’s far safer and in the long run will save money because we don’t need so many chemical cleaning agents,” he said.

Contact Biotek Ozone’s UK agent Colin McArthur on 07540 788317.

Email colin@biotek-ozoneuk.com

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PROFILE

Dreaming spires and

bake-off baguettes Arguably Oxford’s top sandwich bar, Mortons proves that bake-off can be a real winner when it comes to beating off the competition. Simon Ambrose paid a call

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have to admit that if I were about to open a sandwich bar I would give serious consideration to going down the bake-off baguette route. Over the years I’ve seen many impressive and successful operations where it has been at the heart of the business.

The reasons are straightforward enough: you have a wonderfully fresh product to offer customers and the aroma that goes with it to tempt them in. You’re also able to control waste by opening the freezer and baking-off when you need to.

It’s certainly stood an Oxford sandwich independent in good stead, with a vast pool of students, visitors and office workers to drawn on, and even celebs such as Lewis, Inspector Morse’s ex-assistant, popping in on a regular basis when they’re filming there.

With four shops – two takeaways and two takeaway cafes in the heart of this university town – it has established itself as arguably Oxford’s most successful sandwich operation. Its closest rival Harveys has six units but it trades under

“

The other thing is integrity: we remain loyal to our suppliers and care for our our staff; we believe that counts for a lot.”

” 14 November 2009 SANDWICH & SNACK NEWS

three different brand names.

Rather surprisingly it’s the independents that still dominate the town centre. Pret has two units at both ends of the same street and Maison Blanc isn’t far away, but as yet there’s no sign of a Subway, Greggs, Bakers Oven or any other multiple operator in the centre, which is unusual.

The explanation is almost certainly that planning conditions are extremely tight, with many of the shops cheek by jowl with medieval buildings.

McDonalds is on the high street but at its edge of town site it has toned down its normally garish colours with a more discrete grey.

Oxford certainly has its seamy side and one of the worst ‘sink’ estates in the country, where joy riders probably outnumber legal drivers. But, on the whole, the town centre benefits from a classier mix of demographics, in favour of more ‘discerning’ customers.

For all its protestations about increasing democratisation of its student intake, around 50% still come from posh private schools and they certainly have more money than most – all factors which favour independents such as Mortons.

There’s certainly nothing elitist about this operation, however, which benefits from having a broad appeal, or indeed about the founders Jim Kinniburgh and Craig Muir, business partners for over 20 years. They started out in 1985 with Betta Butties, a home-based sandwich delivery service and haven’t looked back since – well, only once or twice.

But make no mistake about it, this is a classy product with a real food brain behind it – Jim Kinniburgh is the foodie – and some of the best fillings you’ll find in a sandwich bar, all made inhouse.

The baguette range includes, for instance, a thai red chicken curry & coconut mayonnaise with fresh coriander & iceberg lettuce; or a Morton’s club - chicken, bacon, herb cream cheese & salad; a tarragon chicken - chicken fillets with fresh tarragon mayonnaise & salad; or even a goats cheese with fig & honey chutney & salad on a multi-cereal bread.

They are big on hot products in general, in keeping with the current trend, with a wraps range that includes a falafel & houmous; hot

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PROFILE

Craig Muir

smoked salmon with lemon & black pepper cream cheese, rocket, spring onion & cucumber. On the panini front there’s a mozzarella with pesto, sundried tomatoes, sweet pepper salsa & rocket on a multi-cereal bread.

There’s also a cracking salad range including a ‘Squeaky’ Haloumi salad, a literal description: grilled haloumi & avocado served with mixed leaves, tomato, cucumber & red onions, with a balsamic dressing, topped with toasted sunflower seeds.

“What’s the secret of our success?” says Craig Muir, as we talk in the upstairs seating area in their New Inn Hall Street café, an ancient listed building with beams, low ceilings and stone fireplaces, that cost a small fortune to fit out and comply with the planning conditions. “It might be a cliché but at the heart of it is sandwiches made with love and service with a smile. The other thing is integrity: we remain loyal to our suppliers and care for our our staff; we believe that counts for a lot.”

One reason why integrity came to count for such a lot is because of their early experiences as a partnership. Jim and Craig first launched a pizza slice business but got badly ripped off with their van, which turned out to be a virtual shell when finally delivered. Undeterred, they started a sandwich delivery business from home, delivering from cool boxes in the city. They came close to opening a sandwich shop but the deal on the premises was unaccountably pulled at the 11th hour. They decided to throw in the towel after two years, fed up with never being able to take time off.

Going their separate ways for some years, they eventually reformed the old partnership to launch a bake-off sandwich shop called Felsons. Their reputation grew slowly though word of mouth and they were eventually successful enough to open a second unit. But the real break came when an opportunity came to snap up a two-shop sandwich operation called Mortons, with prime

centre sites. This proved to be a great idea initially but a testing experience in the extreme as they struggled to mesh the two businesses and cultures together.

“All of a sudden we had this mass of paperwork, staff to deal with and payroll, two sets of suppliers and all sorts of problems to deal with. My spare bedroom was piled high with receipts at any one time. It took time but we got there in the end. We did manage to reduce Morton’s staff turnover quite quickly.”

Over the years they have closed one not so profitable site, rebranded the entire estate as Mortons, taken on an additional shop and relocated another. Additional expansion? Well, certainly not at the moment. “We launched our web site "mortonsatwork.co.uk" a couple of years ago in response to demand for business lunches.

This is where we see growth coming from in the medium term. Although currently we have no specific plans regarding further sites, we are always "open" to new opportunities."

They’re not over-keen on grappling with some of the problems they’ve encountered with new sites. The New Inn Hall site was a particular headache on the equipment side, for instance, “This was the first site we had brand new equipment in and on the first Saturday the tills, refrigerator, dumb waiter, oven and dish washer all broke down. I remember that 99% of our customers were lovely about it but one customer shouted out that this was a disgraceful way to run a café. I had to admit that I agreed with her.”

Amazingly, they never do any advertising, or publicity of any kind, other than attending the University ‘Freshers’ Fair’. The rest is left to word of mouth and it’s testimony to their reputation that a steady stream of customers continues to arrive throughout the day, including an anonymous reviewer from Rough Guide to Britain, who described it as ‘Hot contender for Oxford’s best sandwich bar.’ I wouldn’t disagree with that.

“

With four shops – two takeaways and two takeaway cafes in the heart of this university town – it has established itself as arguably Oxford’s most successful sandwich operation.

”

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SANDWICH DEVELOPMENT

Wallace and Gromit

sandwiches:

! a e d I d o o G g in What A Crack Brambles Foods have launched a new range of Wallace and Gromit sandwiches that looks set to raise a large amount of money for its Foundation charity. Developer and creative sandwich guru Mark Arnold explains what went on behind the scenes

Photography courtesy of Brambles Foods

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SANDWICH DEVELOPMENT e have always tried to do our bit for charity as a manufacturer and put something back into the community.

That’s fine and dandy when you’re small and can support a local charity, but the strategy needs rethinking when you expand, get taken over, become a national supplier and have numerous production sites scattered over the country, We’ve worked hard to find a suitable charity: in the last few years we’ve helped with ‘Children in Need,’ becoming the sole supplier of the charity’s sandwiches, even getting mentioned on the night by Sir Terry.

The problem with Pudsey, however cute, is that he keeps changing and reinventing himself - more often than Doctor Who! Each year we have tried to plan as early as possible, only to find that his lovely eye patch has changed colour, he has an extra button, or has moulted in an awkward place, so all the labels had to be scrapped. As we know, when this happens, there are usually enough labels to decorate a semi-detached house or two.

So, we needed a new nationally recognised charity that fitted in with our company ethos, as well as customers’ expectations, and was fun.

We had toyed with supporting the BSA charity, but again, this changed now and then, and we really wanted to build a longterm commitment and support.

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CHEEEEEEEEEEEEEEEEEESE I am not really sure how we stumbled across Wallace and Gromit, but, ‘Yikes,’ we did and never looked back.

It must have been well over a year ago that we contacted the Wallace and Gromit Foundation to discuss the possibility of them becoming our nominated charity. We had, I think, seen some publicity about the time of the launch of the new film ‘A matter of Loaf and Death’ before Christmas last year, and seen what the foundation stood for and did.

We always had a tenuous link with the characters, in view of their fondness for Wensleydale cheese, and the fact that it is churned only a few miles away from our head office and factory.

The initial response was positive, but there was a stumbling block: the charity had recently tied up with a national bread supplier, with a regally branded product, who would not be happy with us producing bread products before their promotion was over, so we could not launch until September.

‘Oh eck,’ not to worry,’ so we set up a meeting with Marie Storey, Head of Corporate Partnerships for the Foundation. We had already sent over our draft proposals for the range, but needed to let them know about Brambles, our ethos and what we hoped we could bring to the ‘Tea Party’. After a full presentation from both sides, it was clear that we had a lot of common ground, and would be able to work together for the better good of the charity.

The aim seemed relatively simple: develop and launch three

products, clearly branded for the charity, and with an on pack donation to the foundation. We had already earmarked an existing product from our range, that with a little remodelling, would become the core product - ‘Wensleydale Cheese with Rhubarb Chutney,’ a definite Cheeeeeeeeeeeeeeese sandwich for the range, and a nice link to our roots, with both the cheese and the ‘Rhubarb Triangle’ of Yorkshire.

The foundation were not convinced about the rhubarb, having grazed for many years on Wensleydale and carrot sandwiches, but after a little persuasion, and several tasting sessions, they succumbed; one down, two to go. By the way, this is called the ‘Cracking Cheese Sandwich’ By this stage, it was time to think about labels and designs, so the Foundation sent our design house some images that we could use, and it turned out that our chief designer was an avid Wallace and Gromit anorak, and we had initial labels back, quicker than you can say ‘Geronimo’!

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SANDWICH DEVELOPMENT JAMMY DODGER Back to the sandwiches. Being a charity that helps children, we felt that we needed a child-friendly product in the range. Years ago we had a jam sandwich for schools that was popular at the time but offered very little nutritional value. M&S had also recently introduced one in their range, although I have yet to see one, or find anyone else that has seen one in the flesh. We were also being nagged by some customers to reintroduce one on the back of the M&S publicity.

We remembered that there was a jam style product that was launched into Waitrose by Fraser Doherty, a very young entrepreneur, called SuperJam’, that was like a jam, but followed his Grandmother’s secret recipe, and was sweetened with grape juice, rather than having sugar added. This made it suitable for diabetics and kinder to children’s teeth, but was only available in 225g glass jars. The philosophy, however, was sound.

We would have to dodge the jam name because of legal and technical constraints if we went down this route, but it was a better option than launching a non-politically correct sandwich full of refined sugar, which would be a non-starter for children.

What flavour should we go for? Well this was going to be a long debated argument, even by our standards: everyone has their own favourite jam.

We had a poll in the office, which gave no real clues, apart from the fact that

some of the sales team have some very strange tastes and like greengage and kiwi fruit on their morning toast.

I make a lot of jam myself and never eat it, but I entered a ‘Summer Pudding’ jam in the village show last year, having always wondered why such a thing was not available on the market.

What could be nicer in the depths of winter, than a jar brimming with summer fruits, strawberries, raspberries, blackberries, blackcurrents and a little crème de casis? ‘Summer Pudding’ won a silver, so I have higher hopes for this year’s hot entry: ‘Peach Melba’ Jam, for those interested. A natural and popular combination of peach and raspberries, it’s another instance of something that should be available.

We decided to go with the ‘Summer Pudding’ idea, and this tied in very nicely with using some good white bread for the sandwich. This meant that it would be fine if some of the ‘jam’ seeped into the bread, as that’s what supposed to happen in a summer pudding. I’m not sure if technical fully agreed with this argument, but it seemed logical to me.

We briefed out the product, finalised the specs, and then started the longrunning legal and technical arguments about what we could or couldn’t call the sandwich and its contents.

Eventually, after many heated discussions, we called it a ‘Summer Pudding Sandwich – jammed full of fruit’.

We presented it to the foundation, whose marketing team didn’t like the name, as it was not Wallace and Gromity enough, and they called it ‘Berrylicious’. You obviously cannot win them all.

STINKING BISHOP The third and last product in the initial range was to be a hot eat product; something traditional, but with a Wallace and Gromit twist. We tried in vain to get hold of some of the Stinking Bishop that shot to fame in ‘A Close Shave,’ but as it was still produced on a very small scale, we couldn’t be guaranteed supply, continuity or keep our technical friends happy. We toyed with a ‘limited edition’ but eventually dismissed that as well.

‘IT’S LIKE NO CHEESE I’VE EVER TASTED’ The answer was Gorgonzola, another of Wallace’s preferred cheeeeeeeeeses. A few years ago, the mere mention of a blue cheese would send everyone running for cover, but it seems quite acceptable now, particularly since M&S brought out the fabulous ‘Steak and Blacksticks Blue’.

Anyway, we had a Gorgonzola rarebit made up by our ever-friendly ingredient supplier of sauces. We matched this up with some fine gammon ham and some mature Cheddar cheese, all in ciabatta bread ready for a ‘Grilling’. It was aptly named, ‘I do like a bit of Gorgonzola’, after a quote from the Academy award-winning Wallace & Gromit film ‘The Wrong Trousers’.

Based again on the animations, we managed to get the name ‘Were-rabbit’ into the title on the label, following on from the success of ‘The Curse of the Were-Rabbit’. We were all pathetically pleased about this, or at least everyone pretended to be on my behalf – ‘Atta boy Gromit Lad!’ springs to mind.

CRACKING GOOD IDEA! We then had a brainstorm with the foundation about how and when to launch, and all got really very excited about future possibilities and carried away about all the things we would do.

Coming back down to earth, we then thought about the launch. We wanted as much exposure as possible for both parties, and decided the best way would be with a photo shoot in one of the factories with Wallace and Gromit on the line, making the new sandwiches on

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SANDWICH DEVELOPMENT Brambles Foods sandwiches could raise £25,000 for charity BRAMBLES Foods hopes to raise over £25,000 for the Wallace & Gromit’s Children’s Foundation charity with its special seasonal sandwiches, alongside Christmas specials, lunch packs and promotions.

Guy Truman, sales and marketing director of Brambles Foods, says: “We have been looking for a long time for a charity that matched many of the original Brambles values, such as humour, fun, innovation and quality that have been part of our brand for a very long time. Wallace & Gromit’s

their first production. This sounded such a great idea; we all congratulated ourselves, and a group hug was in order.

Back in the real world of ‘Sandwichland’ and without our rose tinted spectacles, reality dawned on us from a great height. Basically, technical said a big NO. Not being ones to give up at the first hurdle, we went to the top, and got provisional backing to do the shoot, as long as a lot of specially created rules and guidelines were followed.

These included things like not allowing any other manufacturing to take place at the time, or until a full deep clean had taken place. A dedicated team needed to be brought in for the occasion - luckily there were no shortages of volunteers for this - and we ended up with a specially animated sixpage technical controlled document, outlining the steps and procedures that we would have to adhere to if it was to take place. I think they secretly hoped we would give up at this second hurdle, but we didn’t.

The Foundation were a little perplexed when they received the supplier questionnaire for the cleaners of Wallace and Gromit, (as were Sketchley’s – other dry cleaners are available) and that we would have to swab them on entering and leaving the production, and that special shoe covers and gloves would have to be purchased, as Gromit’s paws were too large for the standard issue.

ONE FOR THE ALBUM! Eventually when all the boxes had been ticked, double checked and ticked again, the day arrived and everything seemed to be under control.

Children’s Foundation’s ambitions, outlook and goals fit like a glove.”

Marie Storey, Head of Corporate Partnerships at Wallace & Gromit’s Children’s Foundation: “We’re very excited about working with Brambles Foods and we really hope people across the UK love the new Wallace & Gromit sandwiches as much as we do!”

For more details about the foundation’s work and the Great British Tea Party in November see: www.wallaceandgromitfoundation.org

A GRAND DAY OUT Having launched the three products, we had a meeting arranged at Aardman HQ, and took products for the team to taste and see for those who had not seen them before.

While we were there, they arranged for us to look at some of the work the foundation is involved in. This was very sobering after having just been in a reception area where you sat next to Gromit, and watched ‘A Grand Day Out’ whilst waiting for your meeting.

But this was really what it was all about. We went to the Bristol Children’s hospital, and had a tour of all the facilities, highlighting the involvement of Aardman and the Foundation, from first entering reception where children’s artwork is showcased in a special gallery area, to the fifth floor garden areas where children, their parents or siblings can get some fresh air, have a coffee, play, or just escape for a few minutes.

On every floor and turning every corner you could see areas for play or artwork and sculpture being displayed, proudly. All the staff were fantastic, and obviously completely dedicated to their work and the children, and could not praise the foundation enough. It’s all those little extras and touches that can add the ‘fairy dust’ to an otherwise difficult stay in hospital, and help both the children and their parents.

What it really was all about had now sunk in, as well as how we could do our small bit and help in some way.

HOLD ON GROMIT We then reached a small hitch, when we sent the contracts to our legal team, and had, at the last count, 170 odd

amends that were needed to seal the agreement.

Finally, having launched the initial three in the range, it was time to look to the future – well, to Christmas anyway.

The three products that we decided to launch still have the links with the characters and also have a little Christmas cheer: CRACKING CHRISTMAS Wensleydale cheese with cream cheese on a spotted cranberry bread with our award winning Cranberry and Star Anise jelly and seasonal leaves.

‘MIDDLE AGE SPREAD’ Using a specially created ‘Middle age Spread’ chutney, invented by Wallace himself, this is a feast of all the traditional Christmas favourites: Turkey breast; sage and roast onion stuffing; sweet cured bacon and seasonal leaves.

FINALLY, TO KEEP THE CHEEEEEEESE THEME RUNNING: ‘Stilton BLT’, utilising another award winning ingredient, Stilton Crème Fraiche. So a BLT. with some good old fashioned Christmas Stilton.

The labels for this range are just fantastic, with Aardman allowing us to use stills from last year’s Christmas special.

Going forward, we are hoping to launch a range of children’s sandwiches and lunch-bags, and are secretly hoping that Nick Park himself may develop a special sandwich for us, based on his characters. We’ll have to wait and see.

As the characters themselves might say: ‘All’s well that ends well, that’s what I say…’

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OBITUARY

Jonathan Cooper: EAT, Coffeeheaven, Amano Jonathan Cooper, a former EAT director and co-founder of Amano, has died from cancer less than a year after the innovative five-shop flat-bread sandwich chain went into administration

onathan Cooper, an influential figure in the sandwich trade for over a decade, has died from cancer. A co-founder and former director of sandwich bar chain EAT, he was also behind the early development of the Polish-based coffee bar chain Coffeeheaven.

More recently he was co-founder of London’s ground-breaking flat-bread sandwich chain Amano. His death brings to an end an enduring business partnership with good-friend Ed Bentley, who worked closely with him for over a decade within the same companies. In fact, they had recently been planning a new project, due to open next year, which will continue with Ed at the helm.

With a substantial international career already behind him, Jonathan joined EAT as operations director in 1996 at a formative stage in the company’s development, setting up its central production unit and looking after buying and supply, product development and logistics.

He was also on the management team that secured £6m finance from National Westminster Bank and 3i Venture Capital in 1998 and saw the company embark on a major expansion programme.

Leaving at store 14, Jonathan joined Bakery Services International as managing director and initially looked after Don Millers, a bakery café franchise of 14 stores owned and operated by Bakery Services. Ed joined the team from EAT shortly afterwards.

Whilst at Bakery Services, Jonathan directed the international division and was responsible for the business planning, operational set up, implementation and management of the Polishbased coffeeheaven coffee bar chain, which has since gone on to become a major force across Eastern Europe as a whole.

Based in Vienna, he oversaw the opening of the first six roll-out units in Poland during the first 18 months, and was behind the demerger of

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20 November 2009 SANDWICH & SNACK NEWS

the company from Bakery Services, with coffeeheaven international plc eventually listed on London’s AIM. “It was an extraordinary time,” said Ed Bentley, looking back. “It really was breaking new ground in a country where people had no experience of the concept of take-away sandwiches. There was a lot of early to market issues that had to be resolved, right down to sourcing square bread tins and a baker to produce it, all the way to convincing the market that it’s OK to drink coffee from a paper cup.”

Meanwhile, on the personal side, Jonathan was married to an American, Mimi. Always on the lookout for a new opportunity, it was while they were on honeymoon in New York that they discovered a stone-baked flat-bread sandwich restaurant called Cosi and he became convinced that it had UK potential. Bakery Services initially

“

Meanwhile, on the personal side, Jonathan had married an American, Mimi. Always on the lookout for a new opportunity, it was while they were on honeymoon in New York that they discovered a stone-baked flat-bread sandwich restaurant called Cosi and he became convinced that it had UK potential.

”

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OBITUARY expressed an interest but when the company declined to back it, Jonathan and Ed decided to push ahead with a concept based on the US model, modified to suit the UK market.

The key to the idea was a high quality flatbread sandwich offer, baked in the shop and versatile enough to be used as part of an all-day offer. This included a substantial breakfast and lunch sandwich-based menu, developing into an evening restaurant offer, with the same dough used for pizza and sandwich melts. The ambience would change subtly during the day to suit the mood.

They opened their first trial venture called Feast in St Johns Street, but the limitations of the site saw them launch Amano in Clink Street in 2002, where they could push the format to its full potential.

Virtually unique in the UK at that time – although it wasn’t long before there were emulators – the site exceeded expectations. It was also recognised as a class act by the trade as whole. Amano was named Independent lunch!

Retailer of the Year 2008; London Pizza of the Year 2008; and was among Restaurant Magazine’s 2008 Top 100 Independents.

Amano’s development chef Rasto Kralik won the 2008 British Sandwich Association ‘Sandwich Designer of the Year’ competition and it was named UK ‘Hot Concept’ Restaurant 2007.

There were to be five openings in total - the full story is dealt with in the accompanying panel - but while the company eventually ended up in administration, two of the sites remained profitable throughout, a testimony to the soundness of the original proposition. They were bought out of administration earlier this year by Italian restaurant chain Rondanini, who plan to develop the concept further.

“The shock was distressing to both of us,” said Ed Bentley. “Johnny and I were close friends, as well as business partners, so we didn’t point fingers. Yes, we made some mistakes, but fundamentally we were undercapitalised and the effects of the recession at the point where we had

“

His legacy lives on with the Cooper Social Enterprise Foundation, set up in the U.S. before his death to help budding entrepreneurs. He is survived by his wife and three young children.

”

just embarked upon our expansion were devastating.

“Jonathan’s illness happened very fast. There is no question that the stress of a tragedy like that takes a huge toll – he had also suffered the loss of his father earlier that year to make matters worse.”

His legacy lives on with the Cooper Social Enterprise Foundation, set up in the U.S. before his death to help budding entrepreneurs. He is survived by his wife and three young children.

Amano: from initial success to administration Jonathan Cooper and Ed Cooper decided initially on a cautious approach to expansion after the initial success of the launch, with the second unit not opening until 2006 at Bankside.

This looked like a great site, with the Tate Modern close by and large numbers of office blocks under construction but the offices were to stay un-let in the crucial early period. By now under a certain amount of pressure to expand from the Board, they opened in Blossom Square and Parkside.

They were also committed to other new openings, which proved fateful as the recession started to bite last year. Always difficult expanding as a single-site

operator without an existing covenant, Jonathan had previously committed to two sites in Bristol with Land Securities in 2005 to gain traction on signing up the Bankside site. They also made commitments to sites in Fetter Lane and New Street, although neither ever opened.

When Bear Stearns collapsed, signalling the start of the recession, some of their investors pulled out and the bank pulled its debt funding. With work well underway on the first Bristol site opening, they were forced to fund a £1m shortfall from cashflow, as well as pay costs on their other commitments. As the downturn started to bite they were forced into administration.

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Could you be

British Sandwich

Designer

2010? he art of creating new sandwich recipes is a critical part of keeping consumer interest and vital to the future of the industry.

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

Through a series of five regional heats and a final in London, we will be

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inviting panels of expert judges to assess the creative and commercial skills of those who enter with the aim of finding the very best sandwich creator in the UK. Whether you work in a sandwich bar, catering or a manufacturing environment, now is your chance to win the recognition you deserve by entering The British Sandwich Designer of the Year Award 2010.

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SANDWICH DESIGNER OF THE YEAR

Designer of the Year 2009: Thomas Allen Thomas Allen, Buckingham Foods’ development chef, is rated as one of the industry’s most promising talents, a view reinforced by his triumph in the BSA’s Sandwich Designer of the Year competition.

A former development chef at Uniq, and now a major force to be reckoned with in his own right, his chicken, chilli and avocado on malted batch bread bowled over the judges and provided one of the first unanimous decisions for a number of years.

There are four sections to the Award, each a competition in its own right: ■ English Provender Ploughman’s Plum Chutney Sandwich Designer of the Year ■ Bernard Matthews Turkey Sandwich Designer of the Year ■ The Cheese Cellar Leerdammer Lightlife Cheese Sandwich Designer of the Year ■ Moy Park Corned Beef Sandwich Designer of the Year You can enter up to two recipes in each of these competitions – the more you enter the better your chance of making the final.

The choice of sandwich type is entirely yours – all you need to bear in mind is that the final presentation should be commercially viable to make (you must state the market it is aimed at such as workplace, sandwich bar etc.) and the sandwich should include the appropriate ingredients stipulated in each category.

You can find details of the ingredients and profiles of each of the sponsors on the following pages.

The Competition In the first stage, our judges will be selecting the two best entries in each of the competitions in each of four regions.

These finalists will then be invited to take part in the heats which will be held in regional centres around the UK during the early part of 2010. These are likely to include Scotland, Manchester, Birmingham and London.

The winners from the regional heats plus the best runners up will then be invited to the Final which will be held at the Grange St Paul’s Hotel, London on Thursday 13th May 2010 – the same day that the Sammies (The British Sandwich Industry Awards) are held.

All the finalists will be invited to attend the dinner (with a partner) as guests of the sponsors.

While he’s always on the lookout for new combinations and flavours that work well together, in general terms he’s a great believer of keeping it simple and letting the ingredients speak for themselves. “You often see over-complicated sandwiches when you go to some sandwich bars, a complete concoction of random ingredients. It’s a real danger and one you have to be careful to avoid.”

How to Enter All you have to do is come up with a new commercially viable sandwich recipe using the ingredients specified for each competition and send your entries to us by email or post to reach us by no later than Monday 1st February, 2010.

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

The heat you would prefer to attend if successful.

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

The sponsor ingredients are ■ English Provender Ploughman’s Plum Chutney ■ The Cheese Cellar Leerdammer Lightlife ■ Moy Park - Corned Beef ■ Bernard Matthews Turkey The Judging All entries will be collated by the British Sandwich Association and submitted (without details of the entrant) to an independent judging panel who will be asked to pick the two most creative but commercially viable recipes in each category per region. Immediately that is done the Association will notify the finalists (two from each competition) and

invite them to one of the heats where they will be asked to make up their sandwiches in front of a panel of judges.

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

Entries should be sent to: British Sandwich Designer Award, Association House, 18c Moor Street, Chepstow, Wales NP16 5DB or emailed to the BSA at pam@jandmgroup.co.uk to reach us by no later than Friday, 1st February, 2010.

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

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

www.sandwich.org.uk November 2009 23

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SANDWICH DESIGNER OF THE YEAR

The Cheese Cellar Leerdammer Lightlife Cheese Sandwich Designer of the Year Combining the heritage of traditional Dutch cheese making with a modern take on sandwiches, wraps and filled specialty breads, Leerdammer offers a touch of individuality. It is especially good for melting, retaining its rich, creamy texture and delicate flavour even when hot.

Leerdammer Lightlife offers all of the benefits of Leerdammer in a low fat variety with no compromise on taste.

Containing 50% less fat than cheddar, it’s the perfect solution for today’s health conscious consumer, but still delivers full flavours and creamy taste and texture.

Available in a range of catering formats to suit your needs, Leerdammer Lightlife offers caterers convenience and practicality.

For more information or to order samples to design your perfect sandwich creation using Leerdammer Light, please contact Tina Alemao at Cheese Cellar on 07374 706882, tina.alemao@cheesecellar.co.uk

English Provender Ploughman’s Plum Chutney Sandwich Designer of the Year This year the English Provender Company invites you to try a star performer from its Suffolk Food range of chutneys. Ploughman’s Plum chutney is a truly fruity chutney containing not just plums but also

chance at the grand final of the ‘Sandwich Designer of the year 2010’.

For more information on Bernard Matthews and for free samples of our Turkey Breast Saddle to create your turkey sandwich masterpiece, contact Bernard Matthews Foodservice Central Foods Group Ltd Maple Court, Ash Lane, Collingtree, Northants, NN4 0NB, apple and sultanas - as well as a hint of warm spice. Of course it’s delicious with traditional English cheeses & cold sliced ham, or simply served on the side with sausages, but what can the best brains in sandwich innovation do with this classic English chutney?

The product code for Suffolk Foods Ploughman’s Plum Chutney 2kg is 12496086-106. The email address to send an order to is sales@englishprovender.com The customer Service telephone number is 01635 572867 Fax 01635 572869 If orders can preferably be sent to our email address quoting Sandwich of The Year, we will send out via TNT. Deliveries will be made Mon to Fri between 8am -5pm.

Bernard Matthews Turkey Sandwich Designer of the Year With its great flavour and unbeatable health credentials, turkey is fast becoming a new headline on many menus. There’s a growing preference for it as a key filling in sandwiches, subs and rolls and it offers a delectable year-round alternative to chicken and other meats.

Bernard Matthews is the UK’s leading name in British turkey and our challenge for this year’s competition is to create a sandwich masterpiece using our delicious Turkey Breast Saddle.

Made from 100% British turkey, this ready cooked joint tastes great, is really convenient and slices exactly as you and your customers like it.

So, think beyond the cranberry sauce and inspire us with some cracking delicious turkey sandwich ideas. The winner will not only be crowned Turkey Sandwich Designer of the Year, but will also be in with a

24 November 2009 SANDWICH & SNACK NEWS

Moy Park Corned Beef Sandwich Designer of the Year Corned beef has been a family favourite for very many years and in these recessionary times this value for money sandwich filler is as popular now as ever. Testament to its nostalgic popularity is the timely return of the corned beef sandwich to the lunchtime fixture in both major retailers and high street bakers alike.

Corned beef - the reaffirmed national favourite provides endless possibilities for daring sandwich designers.

Moy Park, the leading UK supplier and manufacturer of innovative poultry and beef products, challenges you to create a new and exciting sandwich recipe. The most inquisitive and mouthwatering sandwich design, incorporating their sliced corned beef, will not only achieve the prestigious 'Corned Beef Sandwich Designer of the Year Award' but will also earn a privileged place in the grand final of the 'Sandwich Designer of the Year 2010'.

For more information please contact Andrew Hollingworth e-mail: Andrew.hollingworth@moypark.com Telephone 01270 257722

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SANDWICH DESIGNER OF THE YEAR

passionate about food

South 020 7819 6000 Central 01905 829 830 www.cheesecellar.co.uk H&B trading as Cheese Cellar

A Passion for Innovation and Tradition...

At The English Provender Company our passion is all about making the food you prepare taste even better.

Our mayonnaises, sauces, condiments, dressings and chutneys are prepared in a time honoured way to deliver exceptional quality and taste.

English Provender Company Buckner Croke Way, New Greenham Park, Thatcham, Berks RG19 6HA Tel: 01635 528800 • Fax: 01635 528855 • email: david.barker@englishprovender.com

www.sandwich.org.uk November 2009 25

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SUPPLIER SPOTLIGHT

Fine Lady plans a Northern bakery SANDWICH bread supplier Fine Lady Bakeries has announced plans to build a £20m bakery in east Manchester, giving the Banbury-based company a Northern site.

Planning permission has been submitted for the site and if the scheme goes ahead, around 250 jobs could be created.

Joe Street, managing director of Fine Lady Bakeries, and a British Sandwich Association committee member, said: “We see this as a longterm investment in east Manchester, creating jobs and other benefits for the local community.”

The company produces a range of

breads, morning goods and specialist products for the sandwich manufacturing industry, supermarket chains, own label and for caterers Fine Lady Bakeries has a current capability of over two million loaves a week.

Blackfriars move to customised premises Blackfriars Bakery, best known for their range of flapjacks, muffins and cakes, has moved from their central Leicester base into new customised premises following an extensive re-fit.

The company outgrew their original premises in Blackfriars Street several years ago, and have been operating from two sites for the past two years. Now the move is complete, they will be based on one site large enough to accommodate all staff. It will enable the company to increase production and look at increasing their extensive baked goods range. The process of moving has been ongoing for the past six months but all aspects of the operation

are now fully on stream.

Managing director Mike Madylus comments “It has certainly been a challenge operating from two different sites, so we all feel delighted that the move is now complete and that production and administration are back on a single site once more.” The new site is situated just 4 miles from their original base and is capable of producing over 250,000 baked items a week to keep up with the increased volume required by national and local retailers.

The bakery is best known for its wide range of flapjacks. The company also produces a range of muffins, cookies and other baked goods.

26 November 2009 SANDWICH & SNACK NEWS

Cooper White postpone North East Catering & Fast Food Fair COOPER White Exhibitions has postponed its North East Catering & Fast Food Fair because of “the low level of confirmation by exhibitors” and the threat of a postal strike.

In a lengthy statement, the company says that although the exhibition was supported by Sunderland City Council, who were prepared to support local businesses, there was “an astonishingly low level of take up from local companies.”

“We are sure you will understand, therefore, that running a show on low confirmed numbers is neither feasible nor a risk we are prepared to take.”

Customer request leads to a new Jiffy truck with a barista coffee machine DOMINIC McDermott and Andrea Carr were already running a mobile hot beverage and snack business In Donegal, Eire when they realised that they needed a bigger capacity vehicle, which could serve high quality hot beverages, as well as sandwiches and snacks.

Not finding exactly what they needed elsewhere, Dominic approached Jiffy Trucks to ask about the feasibility of incorporating a professional barista coffee machine onto a vehicle so that he could offer authentic cappuccino’s, mocha’s and espresso’s to discerning customers.

The subsequent vehicle development became the Jiffy Barista, which has made a huge impact to Dominic and Andrea’s business, “Caffe Banba,” in Malin Head, Eire.

The Barista’s flexibility means that Caffe Banba

now visits shows, fairs and events, as well as catering at popular tourist sites in the area, and making regular calls to other local companies, which are now enjoying even better coffee.

Says Andrea: “Serving coffees alongside sandwiches and snacks works so well in our area; it really drives tremendous profit for our business”.

Daily takings around £700 - £800 are not uncommon.

The Jiffy Barista incorporates a “Fracino Classic” machine, which can make four drinks simultaneously, and also carry enough food stock to cater for a whole day’s trading.

Tel: 01274 596000.

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To advertise call Paul Steer on 01291 636333 or Andrew Emery on 01291 636334 November 2009 27

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TRAINING

BSA launches two training programmes for the industry The BSA is addressing concerns over the apparent numbers of untrained people working in the industry, despite the legal requirement, with two new on-line training courses

C

oncerns over the number of untrained people working in the sandwich industry, despite the legal requirement for all food handlers to have basic food hygiene training, has prompted the British Sandwich Association (BSA) to launch two training programmes specially for the industry.

The courses, one for those working in manufacturing and the other for people working in sandwich bars and catering establishments,

have been developed in consultation with leading technical experts in the industry to provide very focused basic food hygiene training for sandwich makers and handlers.

Furthermore, in recognition of the costs in time and fees involved in sending staff off-site to train, the courses have been designed to be delivered over the web and can be taken anywhere where there is access to an on-line computer - either in the business, at

Special Introductory

Half-Price Offer Basic Food Hygiene Training For Sandwich Makers This special offer applies NOW JUST to both the BSA manufacturing and foodservice courses +VAT Offer ends: 31st COURSE R E P December 2009 To take Normal Price £30 + VAT advantage of this offer go to www.fasttrain.co.uk, register your details and then purchase the course using the following promotional code: SSN011109

£15

For more information call

0845 873 1531 28 November 2009 SANDWICH & SNACK NEWS

home or even in an internet café.

The courses are fully certified by the British Sandwich Association, with certificates issued via the training manager, and a builtin due diligence system, which provides businesses with records of those trained.

“Good training is one of the most important ingredients in running a sandwich business – not only does it help to ensure the wellbeing of your customers but can also enhance the profitability and reputation of the business,” says BSA Director Jim Winship.

“Until now there has been little specific training for sandwich makers and much of the training that is available covers aspects of catering that are not particularly relevant.

“Our aim has been to develop a very specific course that provides the key knowledge that food handlers should have working in the sandwich business.

“We have been concerned for some time that many people working in the industry do not have the basic food handling knowledge that the law requires them to have – often because operators do not appreciate either the legal requirement to train or that everyone involved in handling products – from sandwich makers to delivery drivers – have to have basic food hygiene training.

“We are also concerned

that some agency staff used in the industry are very poorly trained, if at all, and we would like to see the industry adopt a universal requirement that agency staff must have BSA training to work in the industry. We believe this would greatly improve food safety standards.”

The courses take food handlers through all the basics of food hygiene, including explanations of the different bacteria that can cause illnesses. Each course takes approximately an hour to complete, although a window of two hours is allowed.

The courses have been written by the British Sandwich Association and are being delivered by Fast Train, a specialist training business who are providing technical back-up for the service.

Both courses are currently in English but there are plans to translate them into other languages in the near future.

To launch the new sandwich bar course, Fast Train is offering the courses at half price - £15 + VAT (normal price £30 + VAT) – until the end of December. To take advantage of this offer go to www.fasttrain.co.uk, click on the course you want to take, register your details and then purchase the course using the promotional code SSN011109 Further information can be obtained from the Fast Train helpline on 0845 873 1531.

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To find out more, visit www.sandwich.org.uk/soloist or call Steph on 01291 636338

To advertise call Paul Steer on 01291 636333 or Andrew Emery on 01291 636334 November 2009 29

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Speciality & Fine Food 2009 Missed the Speciality & Fine Food Fair recently? Fear not, Nellie Nichols was there looking out for the best of the new launches on your behalf

30 November 2009 SANDWICH & SNACK NEWS

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I

t was Norman Lamont who was responsible for the phrase ‘green shoots’ back in the 1991 recession when he was Chancellor, and then the poor man was criticised for ‘insensitivity’. I don’t know why: it seemed at the time a positive phrase, just as it does again now as it pops up again in the media.

There are encouraging signs that our British food culture has grown up since this recent economic downturn. Call it what you will, but it’s proving far more resilient than most of us hoped. Costa’s sales have grown 18% in the summer months; Tesco recently reported that more shoppers are returning to premium and ethical foods, demonstrating a more relaxed attitude to spending and showing that consumer confidence is on the up, and Waitrose have announced recent strong quarterly growth of more than 10%. These are all on my list of ‘shoots’ anyway.

Another sign of growth has to be the number of new exhibitors at the recent Speciality & Fine Food Fair at Olympia - I think one of the very best global food shows where new products are launched with the hope of winning a prestigious and highly coveted Gold, Silver or Bronze Great Taste Award.

This year half of the 500 plus exhibitors were exhibiting for the very first time, resulting in hundreds of new products and examples of fantastic new brand design and packaging formats.

This is a very vibrant show and one I always go to with a long shopping list (too many calls asking me to ‘just keep an eye out for…’) and then come away from with loads of new ideas and products. High on my list of favourites and a great hot food for sandwich bars (proving there is more to winter warming than just soup) are some of the most delicious pies I have come across, and pies are becoming more and more popular by the season.

Yes, there are issues of heating and where to keep them warm but their growing popularity is proof there is a huge market for them as a delicious hot grab and go option. My advice to anyone would be if you can, serve pies in the winter.

Brother Tom’s Fine Pies and Savouries specialise in ‘meal centre pies’ in several shapes and sizes and are developed by a team who include a six times national champion baker and a winner of ‘Britain’s Best Butcher’ award. Check out fillings such as Steak and Roast Potato, Pork Calvados & Fennel, Red Thai Sweet Potato & Spinach and Chicken Roshon Murgh. www.brother-toms.com The now successful pie veteran Pieminister were on show again with their fantastic fillings that I love including my favourites Heidi Pie; Goats Cheese, Sweet Potato and Spinach and their Matador Pie; Chorizo, Steak, Tomato and Olives.

Originally setting up their stall at London’s Borough Market five years ago, they have now won countless awards including five Gold Taste Awards this year alone and now supply delis, festivals and sports events as well as markets and food halls countrywide. www.pieminister.co.uk But my favourite this year has to be Tom’s Pies (why are so many pie makers called Tom?) who win my ‘best pie of the show’ hands down. It’s all in the pastry you see and Tom Cull has developed the thinnest most buttery pie pastry and supplied Hugh Fearnley-Whittingstall at the River Cottage for many years.

Unlike other pies which are higher on the pastry percentage and lower on the filling - certainly making me feel cheated Tom has gone the other way. The fillings are out of this world: try Ham Hock & Pea, Cheese Potato Garlic & Thyme and

Lamb with Chickpea & Chorizo. Tom’s range also includes some fine tarts and cakes, all made by hand as well. www.toms-pies.co.uk The key to a successful pie for sandwich bars though is for it to be rectangular; then, and only then is it truly portable and able to be eaten on the move. A takeaway pie should be something that can be eaten without the need of any kind of a plastic knife and fork, or by biting into a molten round which results in boiling hot filling falling all over you.

Still with autumn and winter in mind is another product I think everyone should offer: porridge. Stoats, www.stoatsporridgebars.co.uk make all manner of delicious and innovative porridge and oatmeal products and their very clever individual porridge pots only need 1 minute 45 seconds in the microwave and come in two wonderful flavours: Apple Sultana and Cinnamon and Berryfeast. They also make lovely oatcakes and oat cookies (try White Chocolate and Cranberry or Lemon). Best of all though is their Porridge Oat Bars – which are healthy and come in wonderful flavours such as Goji Berry & Flax Seed, Blueberry & Honey, and Fig & Date and lots more. I’d far rather eat one of these instead of many of the done-to-death bars on offer on the high street.

With other snacks in mind I was also on the hunt for some inspiring alternative to the ubiquitous (and let’s face it, not good for you) crisps and fell upon Conscious Food, www.consciousfood.co.uk who source their ingredients from farms and communities throughout India. Their savoury and

www.sandwich.org.uk November 2009 31

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sweet snacks may sound overdone on the health front being gluten, dairy and guilt free, but trust me, are delicious. Several contain varieties of the ancient grain Millet which has a high protein content and is gluten free. There are Sesame Soya Sticks, Finger Millet Dippers and Pearl Millet Crackers. In the sweet range the Peanut Chews made with molasses, Aniseed and Watermelon Seeds are delicious, and there are lots more.

No Speciality Show would be complete without the huge choice of companies exhibiting dressings, mayos and chutneys but mine is a nose for the new rather than the expected.

Woodchester Fine Foods this year for me had the most impressive range of products, more than worthy of the many Taste Awards they won. www.woodchesterfinefoods.co.uk Currently mainly in retail, all their products can be produced for manufacture and their salad dressings and savoury sauces are exceptional. Ones that certainly impressed me from their

sauces were Pineapple & Red Chilli, and Coconut Lime and Ginger, and from their dressings Purple Basil & Balsamic, and Green Basil, but best of all - in fact, the product I loved most across the whole show - was their Gold Taste Award winning Wasabi & Lime dressing. Truly delicious. Other products worth noting are their savoury fruits for cheese which would be fantastic in cheese sandwiches; Perry & Pear, Scrumpy Cider and Quince & Chilli are all very good indeed.

A perfect cheese to go with any of these has to be the oddly named Sussex Charmer, which to be honest sounds a little dodgy to me as a name. Who knows what to expect, but for me it conjures up strange images: an eccentric and peculiar farmer with ruddy cheeks. However, this is a cheeky mature cheddar with what is described by its producers Bookhams www.sussexcharmer.co.uk as a ‘parmesan zing’ (again zing is a word I avoid at all costs when describing food in any way whatsoever). But it is a delicious award winning vegetarian cheese and would make a fantastic ploughman’s nonetheless.

The only other cheese that can better it for me is Godminster Vintage Organic, my all time absolute favourite desert island cheddar.

So if you weren’t luckily enough to go this year, I can only suggest prudently putting it in your diary for next and making sure you get there. For me this is far from a wasted day out of the office, it’s an opportunity to experience the Taste Award winners and all the new up and coming food companies and their products – the fledgling tastes and flavours of tomorrow.

Hands down, it reaps higher dividends in the long run as a food show than visiting the gynormous high flying glitzy corporate stands of Sial in Paris and Anuga in Cologne, and very much represents the life blood of our very precious industry and bubbles with the effervescence that keeps it going.

Nellie Nichols is a food consultant and is contactable on W: www.nellienichols.com E: nellie@nellienichols.com The above is based on her independent views Nellie Nichols

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PROFILE

Looking ahead to that

SECOND sandwich bar

Reynolds sandwich and café bar in central London is taking the exciting but potentially perilous step of opening a second unit. Staff training, detailed procedure documents and a highly organised day are crucial when it comes to avoiding operational problems and keeping a good work-life balance, says owner Ben Reynolds ike most start-ups, we have worked long, hard hours to get Reynolds up and running. For the first six months we worked 18 hours a day, seven days a week.

All of our hard work was worth it as we quickly established a strong customer following by doing things a little differently to our competition.

Whether it was by ensuring our products were more imaginative, or giving away a free lunch every day, we have always tried to avoid being mediocre or a ‘me too’ sandwich bar.

Once the business was established as a strong independent brand, we looked to grow the business and improve each aspect of the customer experience.

As a husband and wife team we have also had plans outside of the business, which meant it wasn’t always possible to work eighteen hour days, seven days a week. One of the many reasons for starting up on our own was to take control of our lives and not be tied to a salary. I had given up my role as a director of a large advertising agency in Soho and my wife left her career as a senior fashion buyer. This is not something you do lightly, as the effort needed to reach these positions was enormous.

One of the reasons for this dramatic career change was to address the worklife balance. What many people mean when they use this phrase is to express a

L

desire to spend less time working and therefore have more ‘life’. However, this is not what it meant to us at Reynolds.

Assuming you are in a full time job, you probably spend in the region of 40% of your life working! Work-life balance for us means making the most of your time at work and making the most of the rest of your time. It doesn’t simply mean working less.

Work can always be more efficient.

Given our new role as parents we have also needed to plan in time around our son and his needs.

Prioritising work over ‘life’ gives us the best opportunity to get as much done as quickly as possible for our business. For this reason we have applied the same structure of our previous roles as employees to our role as business owners. We work set hours each day and do our utmost not to work at weekends, even though this means that we are hard at it by 8.30am.

It means being organised. When I meet suppliers and other people in the sandwich industry I am often surprised that they don’t have a day-book and a ‘to do’ list. Having spent over a decade working in very demanding positions in advertising I know that I can’t remember everything and need to write everything down, make lists and prioritise work.

Reynolds are currently in the exciting position of opening a second, larger sandwich shop. This has meant that all

34 November 2009 SANDWICH & SNACK NEWS

our usual work needs to completed, as well as going through the rigmarole of designing, fitting, staffing and marketing a new store.

For us to be able to do this we have recruited the strongest team we could find. Our manager, Erica, currently runs the day to day business but as we grow will oversee both shops. By holding regular status meetings and having structured reporting procedures we are able to organise a wide range of projects without losing time to the ‘chat’ that can take up so much valuable time.

Between us we have split the workload and are all working towards the same goal of successfully opening shop two.

As virtually everyone in the sandwich industry knows repeat customers are key, so not keeping on top of our first store could easily be the end of Reynolds. We have worked hard to ensure that our excellent team are able to give the right customer service, make consistently high quality sandwiches and operate the business without being micro-managed. We now feel that we are able to go on holiday for a week and not feel that everything will fall apart.

Training and written procedures have

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PROFILE

meant that even when we are not in the shop, everyone knows what to do and when to do it.

Even as a single shop with ten staff, we knew we had to behave like a chain to ensure the shop ran as smoothly as possible. This has meant spending months writing procedure documents that make clear exactly how everything needs to be done.

We have even produced a poster that sits happily on the kitchen wall showing

exactly how to mop the floor. Heaven forbid, anyone should not mop the floor as we have instructed! All of this effort can seem petty and long winded but when we achieved the maximum ‘five stars’ from our environmental health officer it was champagne all round.

Champagne is a great motivator.

Our staff may ‘just work in a sandwich shop’ but it is our business and our name over the door, so when we have something to celebrate we do it properly.

Being based in London’s West End, a couple of celebration rounds in a bar can be very expensive. The champagne at the cash and carry suddenly seems much more affordable and the staff really appreciate being appreciated (if you’re reading this: well done, you’re all doing a great job!)

We spend time with our team outside of work and this summer had a BBQ for everyone that works at Reynolds and their partners. Although this could appear as work encroaching on ‘life’ it is an important event that keeps the team together. The benefits that this social bonding bring to the workplace can be easily overlooked, but when customers say Reynolds are like an extended family it becomes obvious.

Our work is a big part of our lives and getting the balance right is always going to be tough. We will keep working efficiently and celebrate the good times as the business grows. As we expand into our second site we plan to replicate everything we do well and hope to see more champagne being poured very soon.

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www.sandwich.org.uk November 2009 35

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SANDWICH SHOP DESIGN

The Ten

Commandments of Sandwich Shop Design

Pret A Manger has been known from the start for its innovative and highly functional shop designs.

In the first of a two-part series, Pret’s original shop designer Adrian Kilby spells out his top ten commandments of successful sandwich shop design

5

I

have now been in and around retail design for over 20 years. I completed my first major brand identity for Top Shop at the tender age of 25 and went on to form my own agency in 1994.

Over the years I have worked with many successful entrepreneurs, who have proved to be inspiring and exasperating in roughly equal measures. Julian and Sinclair of Pret A Manger, with whom I created over 100 stores in the UK, the United States and the Far East, are two classic examples.

They could be magnanimous in their praise but extremely demanding when unhappy!

However, the one thing that they all shared was an innate ability to see their offer through the eyes of their customers. Every product or design decision was seen in terms of what value it would add to the customernot what value it would add to the brand - because at the end of the day the customer IS the brand.

One only needs to examine the sorry case of FW Woolworth to see that once you lose your relevance to your customer you are doomed and even 130 odd years of heritage won’t save you.

Customers are discerning, savvy and have plenty of choice. They are also relatively loyal, reasonably forgiving and above all human. A lot of what follows is common sense, the rest has been gathered from my experience and experimentation while building brands.

The first of my commandments is:

1. MAKE YOUR PHILOSOPHY EASY TO RELATE TO. Simply put, any successful retailer’s offer is: ‘The right product at the right price.’ But was is the ‘right product and the ‘right’ price? Well, in my experience, the right price is not a bargain because that can be seen as desperate and can undermine the product. It is certainly not overpriced because that it rightly seen as arrogant. The right price is what equates to GOOD VALUE because that is seductive.

20 years ago, no one could conceive of paying £4.00 for a sandwich, but Pret managed to build a £345m business with this pricing because of the values that it built into the product and the brand which it then offered to the customer - who willingly bought into it.

It was something tangible and aspirational. It was a deli quality sandwich served with a McDonald’s style efficiency. It was made with natural ingredients every day in each of the shops. It was the most expensive packaged sandwich you could buy - but it was by far the best.

Whatever your product may be, its usp’s must be clear from the start and championed without compromise. It must have values that the customer can identify with and relate to. This will bring its own rewards in loyalty and repeat sales.

36 November 2009 SANDWICH & SNACK NEWS

Picture numbers in this feature refer to their respective Commandments

2. MAKE YOUR BRAND EASY TO REMEMBER. “A brand”, as a highly successful client of ours once reminded me,” is what you stamp on a cow’s arse”.

He was right of course. A brand identity should be simple. It should be flexible enough to work in long hand, and have the ability to be reduced to a shorter signature format. It should be original, relevant and have signature colours and typefaces, but above all, it should be memorable.

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SANDWICH SHOP DESIGN 3

4

2

3. MAKE YOUR STORE EASY TO FIND. There are a huge number of brands all competing for space on the high street. Therefore you need to exploit every opportunity to make your brand stand out.

Exterior: high level fascia- should be high level so it is easy to see at a distance. The lettering and logo need to be clear, uncomplicated and well illuminated with consistency of your signature corporate colour. Give your

www.sandwich.org.uk November 2009 37

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SANDWICH SHOP DESIGN criticism which has led to a return to more open glazing.

Graphics - If there is a need to use the windows for marketing, then be creative in the design. For instance, Contravision graphics allow great promotional opportunities without blanking out the all important views through into store.

6

prospective customer all the visual signposts you can!

Projecting Sign - large as possible.

Official maximum size is 600mm x 900mm. At Pret we introduced a 900mm x 900mm sign. - then waited for objections. Very few were condemned and the increased dimensions make a significant difference to the visibility.

Canopy - wherever possible push planning for permission for a canopy.

It adds significant standout, demarcates the store and is a further opportunity for branding / product messaging.

Flags, banners etc- these are harder to get permission for but can be used to great effect- as they add animation to an otherwise static retail vista.

Exterior: Low level ‘A’ board and screens. Serve as demarcation on the pavement and allows branding to be presented at a large scale.

4. MAKE YOUR OFFER EASY TO UNDERSTAND. When we first introduced the Pret Mission Star, the concept of building a brand identity around telling the customer simply, honestly and passionately about what the company did and didn’t stand for was revolutionary.

There was a justifiable arrogance to this approach, which proved to be wonderfully seductive to the customer. It quickly became as

recognisable as the logo and has been copied by brands as diverse as nail bars to nappies.

But beware: make sure you practice what you preach. People buy into brands like Pret and remain loyal because not only do they go to extraordinary efforts to continually improve and innovate, but they listen to their customers and engage them in the process. If you are prepared to make statements as confident as these, than you had better have the resource to back them up!

5. MAKE YOUR STORE EASY TO ENTER. Once you have you potential customer engaged then remove any possible obstacles to them crossing the threshold.

Doors- make the entrance as big as possible. If you can’t have one big door then have two smaller doors.

Investigate the possibility of installing folding doors that can open up in the Summer.

Windows - get the layout of the store right, then make sure people can easily see in. People choose with their eyes. Show them great presentation, a manageable queue and lots of people enjoying the product.

Originally there was a tendency to put bench seating in every window of every cafe. It certainly demonstrated what the offer was all about, but its overuse led to the ‘goldfish’ bowl

38 November 2009 SANDWICH & SNACK NEWS

6. MAKE YOUR ENVIRONMENT EASY TO EXPERIENCE. Once your customer is inside, the experience of selecting, paying and consuming needs to be as easy and as enjoyable as possible: Layout - the layout of the store is critical. The most effective layout to enter, select, pay and be seated or leave is the ‘L’. The product display containing sandwiches, drinks salads and desserts is situated near the door along either the left or right hand wall with good visibility from the street. The till/servery with hot drinks and impulse purchases should be along the back, opposite the windows. Seating areas can be in the window or behind the till/ servery.

These layouts allows the customer direct access to the product - a natural progression to the hot drinks, treats and tills, then a simple choice to either leave or take a seat. With short widespread queuing, this flow pattern has the minimum chance of congestion.

Climate - invest in good air conditioning for the Summer and good over-door heating for the Winter. It will make all the difference to the diffident customer who wants to keep cool in mid-July or is looking for somewhere cosy to eat in midDecember.

Lighting - this is an incredibly important and often overlooked element in the design of a an effective retail interior. Investing in a lighting consultant that can work with your design agency is a wise move. A good food retail store employs at least 6 types of specialist lighting. It includes: 1. Task lighting- for the staff at till and preparation points.

2. Ambient/mood - the general lighting level in the store. Ideally this should be controllable so it can be altered - not only for different times of the day, but also different times of the year. The interior of your store is going to

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SANDWICH SHOP DESIGN look and feel very different on a wet November afternoon than it does on a sunny morning in July.

3. Product - there are many different colour temperatures available for product lighting that can make hot food appear warmer and cold foods appear fresher. Each product display area should be lit individually. For instance, chiller cabinets should carry both side and undershelf lighting to eliminate shadowing.

4. Signage - Any graphics and signage should be purpose lit.

5. Customer - table lighting to illuminate and present the food, as well as creating a mood for the eating and drinking experience.

6. Feature - the use of accent and detail lighting to uplight or downlight a hotspot or architectural detail needs to be carefully considered.

And finally, energy levels and maintainance. Make sure proper thought is given both to the type of bulbs the lights use: Are they energy

efficient? If they blow when the store is about to open in the morning, can I buy them at a local DIY store, or are they a special delivery from a supplier at the other end of the country? Can my staff fit the replacements easily and safely?

Music- like lighting, this is a key factor in determining the customer’s mood and willingness to buy. Create a signature type of sound for your brand and then plan your music for the pace of the day and the seasons.

Experimental jazz may be wonderful at 4 o’clock on a Summer’s afternoon, but not perhaps, if you are nursing a hangover at 7.00am on a cold, dark December morning!

Cleanliness - there is a reason why it is next to Godliness. Nothing is as offputting as a tired and dirty looking store environment. Select finishes that are robust, easy to clean and make a statement. The signature stainless steel walls in Pret were both durable and memorable, and significantly look their best when

highly polished. You will often see staff armed with cleaning sprays buffing them up. This is deliberate they want the customer to see the care they take.

Adrian’s Ten Commandments concludes in the January issue. The feature is based on his recent presentation at the Lunch! show.

Adrian Kilby is the founder and creative director of The Formation Creative Consultants Europe Ltd. His company specialises in total brand building from identity through to interiors, packaging and marketing.

The multi award-winning agency has an international portfolio that includes two official Millenium brands.

Studio: 01825 765172 Mobile: 07887 752 684 email: adrian.kilby@btinternet.com web: www.theformation-cc.co.uk

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JOIN TODAY BY Visiting www.sandwich.org.uk or call Suskia on 01291 636338 Email: admin@sandwich.org.uk www.sandwich.org.uk November 2009 39

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Jill Sutherland, award-winning sandwich bar owner and author of ‘Start and Run a Sandwich and Coffee Shop,’ helps sandwich and café bar owners, and those about to take the plunge, with practical advice. Here she tackles some more questions I’ve owned my sandwich bar for the past eight years. It has a great reputation and is always busy. However, I still work in the shop five days a week, and on the one day when I’m not behind the counter, I’m still on the premises, using one of the café tables to do paper work and admin. I know this needs to change, as I can’t carry on only having a family holiday at Christmas when I close the shop, but I don’t know how to step back and give someone else responsibility.

Sandwich bar owner of eight years, South London

Q My husband and I are in the process of opening a new sandwich bar. Trouble is, we keep struggling to come to an agreement over many of the big decisions, as we each have our own idea of how we want things to be. It’s slowing us down and I know we’re wasting our energies. Do you have any advice?

Ruth Cleverly, Buckinghamshire

Q

It sounds to me like you’re yet to establish how you’ll run your business, and you’re not yet clear on your sandwich bar and café’s brand, a really common scenario for a new owner.

Before you progress any further you need to separate responsibility for key areas of the business between yourself, and your husband. For example, in my business I’m responsible for kitchen management, customer service, staffing and marketing and my husband Richard takes charge of finances, new business and suppliers.

You then need to define a clear understanding of your shop’s brand.

What do you stand for, what it the thing that makes you special and different, what image do you want to create?

Once you’ve achieved these two things it’ll be far easier to make clear and rapid decisions.

A

Firstly, rest assured that you are not the only independent business owner with this predicament! Secondly, you (and your wife!) will be relieved to hear that there certainly are some very simple steps that you can take to create more time away from the shop counter.

■ Have systems and processes for running your café. Documented prep lists, supplier order forms and customer care guidelines will enable you to hand responsibility over to someone else.

■ Take a look around your team of staff: is there one shining member of staff who you think could step up? Talk to your staff too, make them aware that you’re looking to promote, it’s a brilliant way to motivate, and hang onto great people.

■ Train your chosen staff member on the quietest day of the week. The best way is to take a back-seat role yourself… making sandwiches and coffee etc, so that you can watch your trainee manager as they run things, and pass on advice and constructive criticism where necessary.

■ Once trained, give your new manager responsibility for one day per week. We always start new managers off with a Saturday, as it’s our quietest day. This gives them a chance to learn the ropes gently.

■ Finally, set yourself a deadline! Why not aim for Christmas? After all, what could be better than having a holiday yourself, whilst your café stays open and the till keeps ringing?

A

Jill and her husband Richard are also business mentors; visit www.sutherlandcomms.com to learn how they could help you and your sandwich bar.

40 September 2009 SANDWICH & SNACK NEWS

If you have a question for Jill, please email

info@sutherlandcomms.com

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Jackson’s Bakery invest (yet again!) in Recipe Formulation & Average Weight Systems from Dataprocess Stevens

A

fter over a decade of service, Jackson’s Bakery, based in Hull, have decided to upgrade their Stevens Recipe Formulation and Average Weight Systems to the latest ‘Vantage’ Systems available from Dataprocess Stevens.

The newest product in the Dataprocess Stevens range provides effortless traceability, ensures product consistency and, essential to any profit margin, virtually eliminates scrap batches. In addition, the Vantage also controls Average Weight legislation conformance and helps to ensure a consistent product with regard to size, shape and texture.

To Jackson’s Bakery, this is fundamental to their core values of providing their customers with value for money products, integrity and trustworthiness. Jackson’s Bakery is part of the William Jackson Food Group, with its first store opening in Hull in 1851. Since then, the bakery has continued to flourish and has been passed down from generation to generation.

Now producing over one million loaves of bread per week, Jackson’s knew they

needed a state-of-the-art recipe formulation system which could guarantee every batch was right first time. One of the additional advantages of the new Recipe Formulation System is its function which allows the daily production requirements to be pulled from their SAGE line 500 ERP System, eliminating the need for a paper production schedule or a manual transfer of production data to a database.

Operators are prompted through the recipe formulation process one ingredient at a time, ensuring weighing tolerances are met and no over or under weighing occurrences can spoil a batch, causing a costly mistake.

Information relating to Lot Number, Batch Number, Ingredient Usage and Operator Productivity is captured and sent to SAGE line 500 ensuring that the accounting department have the very latest information and there is no delay normally experienced with paper based reporting and provides a comprehensive audit trail.

Paul Berry, Technical Manager at Jackson’s comments on the system “We have relied upon Stevens’ weighing systems since the early 90’s and in that time they have become an essential tool. We take for granted the control the systems give us for product consistency, legal compliance and raw ingredient usage and for that reason we took their latest product without hesitation. The latest integration with SAGE line 500 means we have one source of information instead of lots of small applications all out of sync with each other. The products work extremely well and we are proud of our investment.”

UK Sales Manager, Toby Hawkins comments “‘We were delighted to find out that we’d been selected to upgrade Jackson’s Bakery to the next generation of Recipe Formulation & Average Weight Systems.

We regard Jackson’s, like all of our customers, as a long term and mutually beneficial partnership and we’re delighted to work with them! The wholesale brand market has always been of primary focus to Stevens and we have a long list of clients within the sector and our experience goes a long way with them.”

Stevens now offer modules to compliment their Recipe Formulation System to provide factory wide traceability to their customers around the world.

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LUNCH SHOW REVIEW

Lunch! show boosted by 28% more visitors There might be a recession on but you wouldn’t have known it. Quality and quantity on the visitor side put the Lunch! show firmly on the map as an annual fixture in its important second year

A

ny doubts that the success of last year’s debut food to go Lunch! show might have been a flash in the pan, were quickly dispelled at this year’s event.

In spite of the tough trading conditions, there was undoubtedly a shared exhibitor feel-good factor not experienced in the trade for some years, and the prevailing view was that this is a show now firmly fixed in the industry’s calendar.

Organisers Diversified Business Communications UK, say that visitor numbers at the Old Billingsgate, London show were up by an impressive 28%, with total attendees reaching nearly 2,600. But it was also apparent that the all-important visitor quality was extremely high, with the key buyers list reading like a ‘Who’s Who’ of the quality food-to-go market.

Steve Pearce, managing director, Southover Food Company, spoke for the majority of exhibitors, when he said afterwards: “This show is very well targeted and definitely the place to be if you want to reach this market. I have never been so busy at a show!”

The change of dates from last year’s Friday and Saturday format to a Thursday and Friday proved to be effective, with an even distribution of visitors over the two days.

There was plenty to interest visitors, in addition to a good range of exhibitors, including three sandwich manufacturers – Daily Bread, Pullins and Charles Jarvis Fine Foods. A broad range of seminars, run in-tandem with the British Sandwich Association’s practical-based Training Academy, provided an unrivalled opportunity for visitors to both learn about the industry and be entertained. There were also events to watch: the Smoothie Championship and the Lunch! retail awards, as well as a New Products Showcase, run for the first time.

John Clifton, Event Manager, said: “We have

42 November 2009 SANDWICH & SNACK NEWS

already had numerous new enquiries from quality suppliers who want to be part of what has quickly become the industry’s essential event, and we will be expanding the show in 2010 to fill Old Billingsgate.”

The dates for 2010 are 30 September – 1 October.

NEW PRODUCTS AT THE SHOW ■ Kavis, a winner in the new products showcase, run for the first time this year, launched a range of hygienic serving utensils made from the leaves of the Areca tree. These are collected, pressure washed, scrubbed, sundried, compressed and then UV sterilised before being made into the product. They are water resistant, leak proof and microwave safe.

■ Biopac, specialists in biodegradable catering disposables, launched a new range of compostable drinking straws, starch cutlery, sushi boxes and cake cartons. The company also supplies coffee cups, cold drink tumblers, bowls, plates, cutlery and hot food boxes.

■ Breckland Orchard was showing a new range of carbonated artisan soft drinks, made with Norfolk spring water and real fruit juice in small batches. There are no artificial colourings, flavourings or sweeteners.

■ Calder Foods was showcasing its wide range of sandwich ingredients and fillings, meats and salads, including the expanding Healthy Choice range. This includes low fat, reduced calorie fillings, vegetarian options and low salt products. The company was also showing products from its recent acquisition: The Sauce Company.

■ Shaken Udder Milkshakes, a milkshake supplier, with undoubtedly one of the more memorable names in the business, previewed a new launch, expected later this year, of a new caramel, “chocolatey” flavour.

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LUNCH SHOW REVIEW

■ Southern Salads, a key processor and supplier of leafy bagged salads, fresh fruit and vegetables, showed a new range of baby leaf salads for the winter season. This included red mustard, pak choi, mustard frills and sorrel leaves, an assortment of different colours and flavours.

■ One of the busier stands at Lunch! was Stewed! – another company name complete with exclamation mark- showing a range of gourmet-style ready meals. Microwaveable, freezable and available in catering packs, these included: Persian Chicken Stew; Chickpea, roast sweet potato & feta stew, Chorizo, chickpea & pork stew, and Moroccan chicken stew. They have already been launched into some London Waitrose stores, Harvey Nichols’ food hall and selected Budgens.

■ Puddings & Pies, a small, owner run, handmade bakery specialising in puddings, pies, cakes and slices, launched a range of individually wrapped single slices. There are 13 different products in the range including Yoghurt Topped Raspberry Oaty, Triple Chocolate Chip Brownie and the Almond Slice. Aimed at the snack market, they are said to be ideal for childen and the lunch-box market.

■ Together Drinks launched a new range of ready to drink health supplements including Age Defence, Detox Digest and Natural Energy. They are available in single serve 150ml bottles.

■ Planglow launched a cup that is 100% biodegradable and compostable. Natural Bio Cups are lined with a special food safe biocoating, which meets the European Standard EN13432 for compostability.

Available in three sizes: 8, 12 and 16oz, the Natural Bio Cups are double walled, keeping your drink hot but your hands cool, and eliminating the need for an additional sleeve, says the company.

■ Pulp is a new product to the marketplace: 100% whole fruits blended and ready to eat straight from a squeezy pouch. The concept is about making fruit more convenient without the hassle of washing, chopping, peeling or the fruit going off. It is not diluted with juice or water, and has no added sugar, concentrates or anything artificial. There are three flavours: Banana, Mango & Passion Fruit; Banana, Strawberry & Raspberry, and Apple, Strawberry & Blueberry.

■ Prosperity Brownies helps children at risk world-wide by making ‘the best chocolate brownie.” This year’s Lunch! Show saw the launch of new, funky, packaged brownies, enabling the company to more than double the shelf life to 21 days and increase brand awareness. Its Dark Chocolate & Raspberry Brownie, won Best New Food Product in the New Products Showcase.

■ The Clever Little Drinks Company won Best New Drink in the New Products Showcase with its Smoove ‘Mango’. Smoove is the company’s main brand, a pure fruit smoothie, made using a blend of fresh fruit and fruit juice in shelf stable cartons with 12 months shelf-life.

■ Tri-Star Packaging demonstrated its Chameleon Cup, which allows forward thinking coffee retailers to advertise their current in-store promotion, as well as an extensive range of existing products.

■ LA Pizza launched folded soft bread pockets in three flavours. These are baked soft bread pockets treated to ensure easy splitting every time.

www.sandwich.org.uk November 2009 43

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There are four products in the range: Red Onion Tasca, containing red onion pieces; Caesar Tasca, with cracked pepper and an Italian cheese topping; Multi Grain, with malted wheat grain for added fibre and Plain Tasca - ideal for a range of fillings.

■ Speciality food distributor and meat manufacturer Southover Food Company put together a portfolio of quality cakes, cooked meats, pies, quiches and soups, aimed at sandwich bars, cafes and coffee shops.

■ Once seen as the province of health food specialists, soya milk has become increasingly recognised as a mainstream alternative in the café sector. Tribeca May was showing its extended range of products including soya sachet sticks, along with soya milk that won’t curdle in tea or coffee.

The company also launched new ethical 500ml apple and orange juice drinks under the Gorilla brand, with a percentage from sales going to the Gorilla charity. With ‘funky’ graphics, the new drinks are targeted particularly at the schools sector, a market the company was successful in reaching at the show.

Lunch! Show Events RETAILER OF THE YEAR AWARD WINNERS lunch! Independent Retailer of the Year - Banger Bros (London) lunch! Multiple Retailer of the Year - Phat Pasties Ltd lunch! Contract Caterer of the Year – BaxterStorey RUNNERS UP... lunch! Independent Retailer of the Year House Cafe and Gallery, London, Pod Food Ltd, London lunch! Multiple Retailer of the Year Marks and Spencer, Tates Ltd lunch! Contract Caterer of the Year Catermasters, Charlton House Catering NEW PRODUCTS SHOWCASE Best New Food Product – Dark Chocolate & Raspberry Brownie, Prosperity Brownies Best New Drink – Smoove ‘Mango’, The Clever Little Drinks Company Best New Packaging – Bio-Friendly Plates, Kavis SMOOTHIE CHAMPIONSHIP Winner Richard Debson, from North London-based juice bar ShakeTastic wowed the audience with his Detox Smoothie, made in front of a panel of judges using fresh mint, freshly squeezed apple juice, melon and cucumber.

In a hard fought contest, Richard’s smoothie just edged runnerup Heidi O’Sullivan’s drink “You’re Cherry Fit”. The barista from the Crush chain of juice bars used cherries, mango, frozen yoghurt, aloe vera juice, apple juice and a touch of banana, earning her a £150 prize.

44 November 2009 SANDWICH & SNACK NEWS

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We offer an extensive range of premium quality ingredients for the Sandwich & Snack market.

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PROFILE

Surf’s up for the

Phat Pasty Company Food to go van sales are going through an exciting new upmarket era, with M&S the latest to sign up.

Simon Ambrose went to visit the Phat Pasty Co, recent winner of the Lunch! Show Retailer of the Year Award

F

ood-to-go mobile van sales have been shedding their somewhat sleazy image in recent years, with customers now frequently demanding more upmarket product … and the hygiene to go with it. There have always been some outstanding operations, of course, but images of baseball bats at the ready and the occasional van fire, reflecting the intense competition of turf wars, have given this market sector a bit of a bad name in the past.

Now all this looks to be about to change, with M&S leading the way with news that it has recently launched a van sales sandwich service in Milton Keynes and Swindon (details elsewhere in this issue).

They will have been armed with the latest demographic research, which no doubt shows that growing numbers of office workers, often marooned in isolated estates, are faced with a limited choice: a visit to the car park when they hear the horn, or a trip in the car.

They’re not the only ones to spot an opportunity. Quirky Cornish pasty and sandwich van sales operation The Phat Pasty Co have also been paying keen attention and have enjoyed, frankly, astonishing success with the launch of their business just three years ago.

Now with a fleet of four of their own VW Microbus lookalikes, complete with surfboard on the top, they have brought authentic Newquaymade pasties to Milton Keynes and area, along with quality sandwiches and baguettes, home-made soups, snacks and cakes … and the punters, as well as their peers, seem to like it!

In fact, The Phat Pasty Co was crowned winner

46 November 2009 SANDWICH & SNACK NEWS

of the Multiple Retailer of the Year Award held at Old Billingsgate, London at the Lunch! show recently.

It came as such a surprise to husband and wife team Laura and Paul Clark that they weren’t even there to pick up the award. The fact that M&S and their Food To Go high street offer were the winners last year goes some way to explaining their absence.

John Clifton, Lunch!’s Event Manager and spokesperson for the judges said: “This year the competition for the award was fierce; however, all of the judges felt that the Phat Pasty Company were the runaway winners. This business has a great, innovative approach to a traditional lunchtime market place and is a brand to watch for the future.’’

The original idea was conceived by Laura, who was looking for a business idea that could fit around her lifestyle as a working mum. Having worked in the restaurant and catering industry as a management accountant all her career, she wanted a business of her own to set up and operate.

Supported by her husband, Paul, who has been in franchising for the past fifteen years, they developed a ready-made business that can be operated by franchisees working from home or from a small lock-up unit. The attractive thing about the business, particularly in these straightened times, is that it is self-financing – a cash business with no credit.

The operation now has four Phat Vans in the Milton Keynes area and delivers to over 350 companies each day. The business also has a thriving buffet and office lunch business, as well as catering at weekends for parties and small, local

“We put the first van out of our house and realised we had hit on something almost immediately when we had over 30 companies in just our first week of operation. ”

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PROFILE

events. People increasingly want something different and this fits the bill.

As start-ups generally take around three years to break-even, the pair are, not surprisingly, ecstatic and the award has come as the icing on the cake. ‘’We are just delighted to have won such a major award in just our third year of operating the business,” says Laura. “Everyone who sees the funky Phat Vans loves the business and the food.

Our challenge now is to replicate this across the UK to create a Phat revolution in every town!’’

I visited them in their industrial unit kitchen in Milton Keynes, which acts as the CPU for their own van sales, with around eight staff working to strict manual guidelines, including portion control.

Paul explained how the concept got off the ground. Pasties, they knew, had become a desirable, upmarket hand-held snack, partly because of their versatility, but also because of the familiarity engendered by growing numbers of visitors to Cornwall on weekend breaks. Ginsters had also helped to pave the way.

What they needed as the USP was a touch of Cornwall on wheels. The answer was the near iconic VW van, complete with surfboard. You could practically smell the sea air.

“Laura and I had been looking at the pasty market for around three years. The original idea was to develop something to give Laura something

to do. We put the first van out of our house and realised we had hit on something almost immediately when we had over 30 companies in just our first week of operation. By week two word had spread and there was a waiting list of companies asking us to call.”

Laura came up with the Phat Pasty name in an inspired moment after a lot of agonising, neatly combining the sense of a trendy product with its Cornish origins.

They spent six months developing the van - it’s actually a cleverly converted Italian Piaggio, made to look like a VW Campervan.. Phat Pasty owns the intellectual property rights and it is built under licence exclusively for their use. A further disincentive to anyone planning a copycat operation is that the van includes a double bake-off oven – virtually a first for the industry - ensuring that the baked-off frozen pasties taste really fresh.

They also worked hard at developing the manuals and eventually launched the concept at the Franchise Show – they are accredited by the British Franchise Association.

As well as a refrigerated area, vans hold a large number of pasties – there is a surprisingly wide range on offer – as well as 50 sandwiches and baguettes, 20 litres of soup in thermos flasks, cold and hot drinks and snacks.

All the food, which has been developed in house, has been benchmarked against Pret standards. As well as the usual crowd-pleasers, sandwiches include lines such as tiger prawn & rocket; brie, grape and cranberry; humous & roasted vegetables.

The salads are good quality too, including couscous & feta cheese; and poached salmon & potato salad. There’s a range of pasta pots, and healthy breakfast pots and fresh fruit options. The menu is rotated on a seasonal basis to keep it fresh.

60% of the offer is hot, so it certainly taps into the current trend for hot food.

But there’s more: Paul and Laura have been building on their success, developing additional brands with Phat Potato Co, Phat Salad Co and Phat Buffet Co, all launched this year. Having trialled the concept locally in Bedford with their first franchisee signed up, they are now focused on franchising the concept nationally. In fact, they have just announced a major regional development agreement in the North East with five Phat Vans committed in the Newcastle area and further development expected in the north-east.

There’s also another angle: they’ve launched a new operation aimed at existing retailers – the sandwich bar and café sector is a prime target – offering either a full stand-alone franchise or a licence agreement for existing sandwich operators to add a Phat Van to their business.

Meanwhile, Paul gets to call himself the ‘Phat Controller,’ a nice ‘Thomas the Tank Engine’ quip, but not an accurate description. Mind you, the soubriquet could equally have gone to Laura for coming up with a cracking idea. For obvious reasons, she’s so far declined.

www.sandwich.org.uk November 2009 47

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PACKAGING AND L ABELLING

Label foods so we can buy British, says Which? research UK consumers want clear country of origin labels on foods, with most people saying it’s because they like to buy British, according to new Which? research.

Eight in ten people think it is important that the country of origin is labelled on meat and poultry, and around three quarters feel it is important for other foods, it says.

While the top reason given was that people like to buy British food, country of origin labels were also

Sandwich pack manufacturer plans to expand COMPOSTABLE sandwich wedge pack manufacturer Vegware is planning to expand its range of products after selling 20% of its business to venture capitalists Bradenham Partners for a sixfigure sum.

Its current products include compostable sandwich wedges made from unbleached card, with a corn-starch window and corn starch liner; deli pots and hingedlid containers made from corn starch, and plates made from a mix of natural fibres The company recently won a contract to supply the UK’s leading independent caterer, Baxter Storey, owners of sandwich bar chain Benugos.

deemed useful for other reasons, including judging the quality or simply because they are interested in knowing where their food comes from.

The research predated EU discussions on country of origin labelling in Brussels. Under current rules, country of origin is only voluntary for most foods and manufacturers and retailers only have to show where the product last underwent substantial change, not the actual origin of the main ingredient.

New space saving flow-wrapper ABOXHIGH has launched a new space-saving product intended to emulate a flow wrapper finish at “a fraction of the cost” called FlowPacker 2009.

It can use any type of heat seal films, from 20-40 microns and it takes up no more than 1.2m of bench space. It is easy to operate, says the company,

producing up to 20 packs per minute.

Safety has been paramount in the design of the machine, says the company, with minimum parts visible and a safety cut out feature (RCD unit) incorporated. It gives the user the ability to present a good visual product with the same seal integrity as a flow-wrap.

Tel: 02380 871209.

Redpack launches new website REDPACK has launched a new website (www.redpack. co.uk) designed to provide an easy explanation of the features and benefits of its various flow wrapping machines on an industry/product specific basis.

Since its formation over 30 years ago, Redpack Packaging Machinery, has grown to become one of the

leading manufacturers of flow wrapping machines and integrated packing lines for a growing number of global organisations. Its products are now used by the sandwich, fresh produce, bakery, snack and non-food industries, and the new website enables visitors to navigate straight to machines and applications which are specific to their own industry sector.

LINPAC rebrand range to simplify ordering LINPAC Packaging has renamed its product range to simplify its catalogue of trays and films.

The new product hierarchy will standardise tray and film names across Europe and make the naming structure more intuitive for customers looking to buy similar products in a different plastic polymer.

All rigid plastic trays made from

virgin material will be called Fresh, followed by the material they are made from, for example Fresh PP or Fresh PET. Trays containing an element of post-consumer recyclate will also be called Fresh followed by the material initials, but they will be prefixed with the letter ‘R’, for example Rfresh PP or Rfresh PET. The barrier film range manufactured by Linpac has been

48 November 2009 SANDWICH & SNACK NEWS

divided into four distinct family groups. The family name will be followed by the type of material which the film is designed to seal with, making it easier for customers to identify the correct film to match the trays they use. Those films offering better than standard gas barrier qualities will include the letters ‘HB’ to make identification even easier.

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Phone us quoting code SSN09 for half price lids with every two cases of compostable cups ordered in 2009.

Discover our full range of eco packaging including sandwich packaging, high-heat natural starch cutlery, greaseproof paper, recycled napkins, deli pots and much more.

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Stand out from the crowd – give your customers assurance by displaying a BSA Certificate and window sticker.

As a member you can also advertise your business in the BSA display advertisement in Yellow Pages.

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JOIN TODAY BY Visiting www.sandwich.org.uk or call Suskia on 01291 636338 Email: admin@sandwich.org.uk

To advertise call Paul Steer on 01291 636333 or Andrew Emery on 01291 636334 November 2009 49

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AROUND THE TRADE

Tony Gilroy joins Kookaburra Peterlee as MD CHALLENGER Foods’ former site director Tony Gilroy has been appointed managing director of cooked poultry specialist Kookaburra Ltd’s Peterlee operation.

He joins the company after 11 years at the helm of Challenger Foods (now 2 Sisters Food Group) in Sunderland. Prior to this, he spent 16 years with Kerry Foods in Durham.

Says Kookaburra chairman Geoff Herbert: “We are delighted to have someone with Tony’s massive manufacturing experience joining our team. I am very excited about what we are planning, following up on our big

Tony Gilroy

forthcoming investment programme.”

At the top of Kookaburra’s agenda is the introduction of new processing

Milk Link launch foodservice division MILK Link’s Foodservice division is fully operational with a wide range of dairy products and services available.

Key brands include the Bladen range of cheese and butter, graded especially for caterers, plus a wide selection of provenance products developed by the company’s regional creameries. These include Taw Valley cheddar, Tickler extra-mature cheddar, plus renowned Welsh and Scottish dairy brands Cadog and Lockerbie.

In preparation for the launch into foodservice, the company undertook an extensive, independently

commissioned three-month research programme into the usage of cheese produce by caterers in QSRs, schools and pubs, “The results of our ‘In the Kitchen’ project have given us tremendous insight into caterers’ dairy needs,” says Craig Dillon, Milk Link’s Head of Foodservice. “For instance, in QSRs a reference to a cheddar’s provenance in the menu descriptor can instantly increase the perceived value of a sandwich, and justify a price increase.”

Milk Link Foodservice is said to be the first manufacturer to invest in the Nutritional Analysis System ‘Saffron,’ enabling it to carefully analyse how its cheeses perform in the kitchen, and create balanced recipes that deliver against FSA Guidelines.

The company has dedicated specialists from category teams to channel marketeers, brand managers and development chefs.

50 November 2009 SANDWICH & SNACK NEWS

technology including a new freezing system, state-of-the-art Provac waste handling system, and new product development facility.

Says Tony Gilroy: “I want to position us to serve our business-to-business customers with innovative protein products of the highest quality that will add value to their brands and businesses.”

Kookaburra, a British Sandwich Association supplier member, specialises in an extensive range of plain, coated and marinated cooked poultry in whole portion, diced, sliced and shredded formats.

Jackson’s Bakery wins a Queen’s Award Hull-based Jackson’s Bakery, part of the William Jackson Bakery Group, has been presented with a Queen’s Award for their contribution to International Trade.

It demonstrated substantial growth in overseas earnings and commercial success to levels outstanding in their sector of business to win the award.

The company, which supplies the food service sector, as well as fast food restaurant chains, has recently undergone a major expansion with new production plants, services and infrastructure in order to create one of the most efficient and modern plant bread bakeries in Europe.

London’s first food and drink production innovation centre launched in Park Royal Small to medium Londonbased sandwich manufacturers may be interested in the facilities on offer at London’s first food and drink production innovation centre.

Launched by The Park Royal Partnership in Cumberland Avenue, London, it has a two-fold remit: to help London’s small and medium enterprise food and drink companies achieve growth through innovation and best practice, and to promote and support healthy eating and sustainable local food and drink production in London.

The centre, part-funded by a grant of £200,000 from the

European Union, includes a state-of-the-art development kitchen, meeting rooms and training suite, range of industry consultants, suppliers and partners to deliver one-toone advice.

Core technical services including legal updates and telephone support from Campden BRI and subsidised training and specialist services.

To qualify, companies need to be London based, under 250 employees, with revenues under €50m and to have been trading for more than one year. There are only 100 places available.

Tel: 020 8453 3320.

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Sandwich snack news

L E IA D TH NT TO AN RS SE IDE CH LIE ES U I P G DW UP N S SA AFÉ C

INTERNATIONAL

ANNUAL DIRECTORY 2010

In association with

The Sandwich and Snack News Annual Directory will be published in Spring 2010 and distributed to over 5,000 people in the industry. The publication, which will be A5 in size, will contain a comprehensive list of manufacturers and suppliers with sectionalised categories to provide an essential reference guide to the industry. These companies will be indexed at the back. To ensure that your company is included, please complete and return this form as soon as possible before the deadline of 6th January 2010.

ALL BSA MEMBER COMPANIES QUALIFY FOR A 10% DISCOUNT ON ANY PAID FOR LISTINGS

Business details to appear in Directory Company Name:..............................................................................................

Address: ........................................................................................................... .....................................................Post Code: .................................................

Sales contact: .................................................................................................

Tel :................................................. Fax:........................................................

Product Listings Each company can be listed (name, address, telephone number) under one section heading free. Listings under additional section headings cost £10+ VAT each. Please indicate which product/service sections you wish to be included under by ticking the appropriate boxes below: Branding and Design services Bread & Bakery products Cabinets, Refrigeration & Coldroom storage Cakes and Confectionery products Cheese and Dairy products Cleaning and Hygiene materials and equipment Clothing, Safety wear & Uniform Consultancy/insurance/business services Distribution and delivery services Cold Drinks and Drink making equipment (please specify) .................................

EPOS/Point of sale equipment/IT/WIFI (please specify) ......................................

Factory equipment and services (please specify) ................................................

Hot Beverages and Equipment Ingredients (Please specify) ..................................................................................

Kitchen and catering equipment/accessories/ovens Labelling and label systems Mayonnaise, sauces, pickles & relishes Packaging Transport refrigeration, Vehicles and Air Conditioning Sandwich manufacturers and distributors Shopfitting/Signage Services Staff and recruitment Vending Snacks Wholesalers

COMP PER ANY

Entry booking form I would like to book the following (please tick requirements): 1 Standard Free Entry includes company name and address entry under one section heading - please specify which section

Cost - Free

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Editorial up to 100 words of editorial about your company to appear in the company listing.

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£75 + VAT

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email................................................................................................................. website.............................................................................................................

ONE FREE LISTIN G

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The quick reference guide to manufacturers and suppliers to the industry

Req’d

Directory Advertising Rates Front and Back Cover (Wraparound)* Inside Front Cover* Inside Back Cover* Colour Page* Half Page Colour*

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£1900 + VAT £925 + VAT £850 + VAT £625 + VAT £325 + VAT

*Includes one free entry in bold with logo and editorial.

All advertisements payable 30 days from publication.

Authorisation 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 and Snack News Annual Directory. Orders under £75 must be accompanied by payment. Cheques should be made payable to the BSA. Alternatively, if you wish to pay by Credit Card, please enter your details below.

Card No: ______ ______ ______ ______ Valid From ____ /____ Expiry date: ____ /____ Last 3 digits of Security No. on Reverse _____ Name on Card:_______________________ Post Code_____________ House No. ________ (for security purposes only) Please return this form, with the appropriate remittance,to: Sandwich and Snack News Directory, Association House, 18c Moor Street, Chepstow NP16 5DB

For all enquiries contact Tel: 01291 636333 Fax: 01291 630402 e-mail: paul@jandmgroup.co.uk Sandwich and Snack News Directory, Association House, 18c Moor Street, Chepstow NP16 5DB

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NEW PRODUCTS Better bangers boost Bramley bicentenary

UK launch for frozen sushi Leading Dutch snack food company Kuriya Sushi BV has appointed Cheshire-based Nicco Foods to represent it in the UK and build a new market segment for frozen sushi.

Headed by managing director David Nickisson, the eleven-strong Nicco Foods team expects total turnover to exceed £15m. this year.

There will be three pack sizes for retailers (7, 8 & 10) pieces) and two for foodservice (28 & 36 pieces). A third foodservice pack - wrapped chicken parcels - will follow in 2010.

All the microwaveable selections can be served fresh within ten minutes of leaving a freezer.

They are manufactured in a multimillion Euro, state-of-the-art manufacturing facility in Northern Holland which has BRC certification and already supplies its European home markets.

Eighty per cent of the manufacturing process is automated, with all the products being hand finished.

Tel. 01606 594946.

Snowbird foods is celebrating the bicentenary of Britain’s favouring cooking apple by relaunching its revamped and improved Gourmet Pork & Bramley Apple Sausage.

With a meat content of 75% the sausages, which meet all government low fat and low salt requirements, have been made slightly sweeter to precisely match the latest requirements of the market for top quality sausages.

This helps derive maximum benefit from the use of Bramleys, an apple grown only in Britain.

Snowbird, now part of Vion, the innovative food group, has included cinnamon in the recipe which also features mace, nutmeg, ginger, coriander and white pepper.

“A higher acid content and lower sugar levels make the Bramley unique and we have underlined that by adding just a trace of parsley,” said Snowbird sales director, Roy Anderson.

Gourmet Pork & Bramley Apple Sausages are made with coarsely bowl chopped (rather than minced) top quality manufacturing pork and the links are fully cooked to a golden brown in the factory before being frozen.

Tel: 020 8805 9222.

Oriental ambience with Thai chicken balls Summoning the ambience of the Orient are Thai Chicken Balls, a versatile offering from the New Product Development Kitchen at Snowbird foods, which has revised and significantly improved this product.

With 73% chicken (half of which is breast and half thigh meat). Snowbird has delivered a low fat, low salt product, well below the 2012 targets set by the Food Standards Authority.

Successful test markets favoured sizes between 20 and 25g for the balls which are flavoured with fresh ginger, chilli and coriander, plus onions and selected spices, including a tiny pinch of salt.

They are fully cooked in the factory in a combination oven which steams and roasts the balls before they are flash fried to enhance their appearance.

Each ball is individually quick frozen at the conclusion of the cooking process, thus enabling caterers to microwave them in seconds or oven bake in bulk.

Tel: 020 8805 9222.

Kavis cooks up a greener fuel for caterers Kavis’s ECOFuel is still one the most ground-breaking products on the market one year after the launch, says the company.

With no offensive odours and resistant to spills, this environmentally friendly, high performance chafing fuel can be used safely with food and can be handled safely while in the warmer mode.

In support of this it has the endorsement of the leading industry association, the Craft Guild of Chefs. They conducted rigorous tests for health and safety on ECOfuel, in both burn and non-burn states. These tests included punching holes in the can and tipping it over while burning to check that no leakage or spillage occurred, even in these extreme circumstances. Made from 100% biodegradable, inert materials, it will burn longer and is easier to re-light and re-use, says the company.

Tel: 0870 360 3123.

52 November 2009 SANDWICH & SNACK NEWS

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s 3LICE AND ss 3LICE AND APPLY TARGETING 3LICE ANDD APPLY TARGETING PPLY P TARGETINGG s 3ANDWICH AUTOMATION SOLUTIONS s 3ANDWICHH AUTOMATION SOLUUTIONS s HOURS SERVICE SUPPORT s HOURS SERVICE SUPPORT

Bread Feeder

The Complete Cafe has been designed to meet all your outside catering needs. Its design and extras list means you can use it for a door to door snack van or a stationary cafe at events.

Basic Price

ÂŁ25,995+VAT AT or ÂŁ95+V ek

Construction is of lightweight high-insulating modern panels all cut on CNC machines for accuracy, this construction is easy to clean, an excellent background for sign writing externally, and is also maintenance free.

The hot air (80°c - 90°c) temperature controlled environment will keep your food in perfect condition.

At the rear of the vehicle is the chilled display. This area is designed for your customer to self serve from the vast array of food, sandwich wedges, baguettes, salads, plated meals, desserts. On the floor of the chiller display there is a can/bottle dispenser which will hold up to 180 cans/bottles. Our Vehicle also has the added bonus of a water boiler to enable self service tea, coffee, hot chocolate and soups. As one of the extras we can add a deep freezer section to hold frozen ice lollies and ice creams. On a hot day this will definitely prove a good revenue stream. Also we can add an electric standby for the chiller/freezer to save you time loading and unloading so the vehicle can be used at an event without running the engine.

The large ambient section is designed to present wrapped produce, pastries, Danish, crisps and fruit etc. The full length counter has plenty of space for your sauces & cutlery and adequate for your customers to rest their selections whilst waiting to pay. The chilled, ambient and oven area are all well lit using LED lighting to enhance the various areas.

per we

subject to status.

613-VS Multislicer

www.grotecompany.com sales@intl.grotecompany.com telephone +44 (0) 1978 362243

To advertise call Paul Steer on 01291 636333 or Andrew Emery on 01291 636334 November 2009 53

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ADVICE

Get your head out of the sand:

I0

Reasons why businesses fail

It’s all too easy to put your head in the sand when times are tough and ignore vital signs that all is not well. Here former sandwich manufacturer Jesper Toft, who has been in the industry for over 25 years, spells out the top ten classic delusions that may spell disaster if left unchecked “I would love to cut our costs but you just don’t understand my business and how difficult it is!”

Everyone’s business is unique and challenging. But surprisingly enough there are many businesses out there who know that cutting their costs is a necessary evil for survival but really can’t or won’t get on with it.

There is of course sometimes a genuine dilemma where a business is caught between a rock and a hard place.

It has lost a chunk of turnover and can never shed enough overhead and certainly not in a timeframe to stay in business.

Usually, however, there is a balance to be found and it is amazing how many well-established myths can be exploded about how far you can cut costs and dispense with staff before it really hurts.

This is generally only obvious when everyone finally understands the financial reality and the prospect of ruin or the dole queue looms. The trick is not to leave it too late.

Nearly all companies accumulate fat and easy living during the good times and seldom do management or staff actually choose harder work as an option. Now is the time for a long hard look and a very “Grown-up chat” with the management team and their staff.

There is always another saving to be had and I have always believed that

“what gets measured – gets done.”

Strong controls and cost checks linked to performance rewards and incentives generally produce the fastest and best results. Often it needs to become a cultural shift with the Directors setting clear examples and leading from the front. This is particularly important when it comes to remuneration.

“Our customers love us and would never go elsewhere!”

In these tough times we are as good as our last delivery or sale. Customers are becoming ever more promiscuous when it comes to loyalty and developing a meaningful and lasting relationship is getting ever more difficult. I would urge no-one to take any sale or customer for granted. The quickest way to get on first name terms with an insolvency practitioner is to lose that chunk of turnover.

Now must be a good time to review the competition and talk openly to your customers about what they really think of you and what they expect from you in the months or years to come. A reality check for how well key account management and individual customer relationships are working out could be a very good idea, then acting on it - even if it hurts. It is too late when competitors step into our shoes because we weren’t listening.

54 November 2009 SANDWICH & SNACK NEWS

Of course, customer retention is imperative but so too must be locating and closing new customers. Increasing turnover quickly at acceptable prices has bailed out many a company in financial difficulties.

“Technical and Training are luxuries we cannot afford at the moment!”

Wrong – oh so wrong! When the business is struggling is not the best time to take short cuts on quality management and due diligence. Don’t get me wrong, all areas of a business must come under intense scrutiny and cost / benefit review but these are not optional extras that can be dispensed with for a holiday period. In the same way that assisted suicide currently remains illegal then so too should this be as a business route.

Safety has to be a priority, especially if you want to sleep nights and avoid making new friends in prison. Always best to avoid killing anyone – but as we know only too well, this is a high risk business we are engaged in and there really can be no short cuts here. Due Diligence and control is a smart business move that firstly establishes your credentials in the industry and ultimately gives your customers the confidence to keep eating your products.

Years of reputation building can be thrown away (with your business) with

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ADVICE suffering rapid menu fatigue – it gets increasingly difficult to deliver a real difference from the competition. NPD technologists, Chefs and big development programmes come with a cost. On the other hand if you’re not in the game you can’t expect to win the pot. You will have to speculate to accumulate.

just one slip. The law and scrutiny is becoming tighter and new legislation will mean even more stringent testing and acceptance levels for the likes of Listeria. You do not want your factory or unit or shop closed for a month or two whilst the EHO and FSA crawl all over it.

It only takes one untrained and unskilled employee to really mess up your business. It is a legal requirement to ensure all staff are trained properly in basic food hygiene. There are now very cheap and effective online training packages available, not least from the British Sandwich Association who can train and accredit your staff for very little per head with their new Fast Train initiatives ( www.fasttrain.co.uk ). Seems like good insurance value to me.

“Innovation – we wrote the book.

But now is not a good time!”

I have rarely met a company that wasn’t innovative at some stage of its life and I have certainly never met one that didn’t think it was hugely innovative at all

stages of its development. Many talk the talk but few walk the walk.

In difficult times it is even more important to be seen as innovative and make sure you become or even stay famous for something. Customers expect change and flexibility. They expect you to be either first in the market for them or a very close second.

Only God loves a tryer.

Innovation is not just wacky new ideas that get you an inch of column space. Rather it is a culture that leads directly to profit if it is handled properly. Innovation can produce tastier and more exciting products and through cost engineering one might even be able to take cost out whilst charging a premium.

Successful companies seek niche markets outside the mainstream of competition and commodity style pricing. When you can’t be compared and your product delivers you can charge much more for it. Much better than being a busy fool.

In today’s high risk, food safety and red taped legislation market and with ever more discerning consumers

“We know where we are going even if we don’t know how to get there!”

Sounds daft I know, but it always amazes me that so many companies have a wonderful vision of where they would like to be (and invariably what they ought to be worth!) but seem to neglect the fact that they will need a very detailed road map to get there.

Equally importantly, they will need to share it with all of their stakeholders and not least their management team and staff. Mission statements look good and sound great but in themselves they deliver nothing.

Strangely enough, without sound business disciplines and a clear strategy including business and marketing plans, I often wonder how some businesses even stay around for as long as they do.

There is no magic recipe to business success but planning and organisation are key ingredients.

It is really important to define the strategic plan and then work out how best to align the processes of the business to achieve its aims and objectives; then overlay a management structure and empower the team to deliver the results.

Simple – so why do so few companies think it is important and play at it? Successful companies are equipped and process engineered to deal with change and become self learning. Of course it all starts from the top, although the blame generally rests somewhere down the line when it goes wrong!

“Our management team is the best in the industry!”

To my knowledge I have now met dozens of “best management teams” in this industry alone! All said in good faith and all firmly believed. But “Assumption is the mother of all cockup.” It is very difficult to judge just how good you are compared to the competition. Your customers and maybe

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ADVICE even your bankers or backers might know more than you about how well your company is actually or perceived to be run.

It is important to listen to your stakeholders and advisors with an open mind and not get too defensive about the ones you love. There is always at least one weak link and in these tough times there can unfortunately be little room for sentiment. I am not suggesting that you always have to kill the ones you love but probably best not to overly love them in the first place and keep it professional!

As the Americans say - “When the going gets tough the tough get going………………. and the weak get fired”.

Of course what is really needed is to ensure that every manager is pulling his/her weight both individually and as part of the team. This is where the mission statement and the specific management goals have to interconnect.

Do they? Does every manager know exactly what is expected of them, do they have clear objectives that are performance measurable so they can see when they are on track? Are they motivated to achieve collective profit and cash generation? Do they know the real truth about the state of the company and are they trusted to help find the solutions that can turn things around?

Too often I think owners and Directors think they alone can find the answers.

“We like to play our cards close to our chest so that we don’t send out the wrong message or get caught out!”

Again, when times are tough it is ever more important that a company sends out clear and positive messages to all of its stakeholders. Not lies and spin but clearly thought out communications and information that keep all stakeholders confident in the management team’s ability to steer the ship through uncertain waters.

A business has many stakeholders, all of which can trip you up: Shareholders – need to know that their investment is safe and they also want to know that they are not the lenders of last resort, asked to constantly fill a leaky bucket; Employees – management need to have clear objectives and all employees need to understand how secure there

jobs are and how they can work towards securing them further. Internal communications and moral are as important as any press release; Customers – without their support where will we be? I try to never take them for granted and telling them constantly how good you are and how safe their business is in your hands and how efficient and innovative and good looking and generally sexy you are – never hurt anyone and sometimes it even attracted new ones!

Creditors – Again without their support where will we be? When times get tough we have to play a finely balanced game with our suppliers. On the one hand we want extended credit terms; on the other hand we haven’t actually got the cash anyway. They must of course believe that we have zillions in the vaults but choose very wisely not to waste it all at once on our suppliers.

Always a good PR challenge this one, I strongly urge you not to leave it just to the accountants or ledger clerk though, as occasionally they outrageously tell the truth and all sorts of problems erupt!

Banks – Keep your friends close and your enemies closer still! Keep them fully and regularly informed with no shocks or panics and with plenty of notice every time you change course.

Sound management accounts with cautious and beatable forecasts are key.

I know that when times are tough it is tempting to slash the PR budget but this can all too often ensure that the wrong messages do go out. Good PR and Communications are essential components in ensuring that you maximise your opportunities and all around you keep the faith. Again use the best agency you can and avoid thinking it can all be done in house because invariably it doesn’t work that way.

“We are financially very clever and we know everything that goes on in this business!”

There is only one thing worse than having the accountants in charge and that is NOT having the accountants in charge!

Buggered if you do and Buggered if you don’t. Don’t get me wrong, I have nothing against accountants and some of them are even close friends of mine but every company needs to find that delicate balance between drowning in minutia and form filling (and worst of all data rich – information poor) and on the other hand finding the confidence to

56 November 2009 SANDWICH & SNACK NEWS

unlock management creativity and innovation.

Of course which way you swing does depend on the nature of your problems.

My rule of thumb experience tends to tell me that when you need growth or innovation then you don’t so much need the accountants, but when your costs and cash are out of control put them in charge and listen carefully. Best of course is to find one that swings both ways! – (And I believe some of them do!)

I find the strongest companies keep it fairly simple. They fully understand their business and operating processes and the hierarchy of importance for management numbers, they put in place strong measurement systems with simple K.P.I.’s to tell everyone how they are doing against an agreed and understood budget plan. They then let managers manage and expect not only measured and incentivised performance but also good ideas for how to improve the system.

I also always think “beware those who wish to make it too simple.” They think technology and IT solutions can sort everything out in short order.

Computers do not usually replace processes or people overnight and they can never replace wisdom or common sense. Cutting edge technology is a difficult and expensive place to be and over reliance on “quick-fix - IT systems” have left many a company with a false sense of security – usually masked by it’s IT Geek squad.

Remember, there are no easy shortcuts otherwise we would all be cluttering up the beaches of Barbados throughout the winter.

“Business is 90% balls and 10% finance and you can always borrow the finance from the bank!”

This used to be so true – I actually started our company, Toft Foods in the 80’s with £1 of share capital and we got the rest in bank loans, overdrafts, working capital cash generation and of course profit. But times ain’t what they used to be. The banks are not there for us any more. Easy money went west with easy times. Banks are now a law unto themselves and we have to learn to live by their new rules. Directors and shareholders are expected to shoulder the burden of risk and to pay outrageously for any portion of debt.

Perhaps the banks see their role as only lending to the businesses that don’t

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ADVICE actually need it. I like the new look to an old saying: “It was bad enough when banks gave out umbrellas on sunny days and took them back when it rained – NOW they are also pissing on us!”

I would not advise anyone facing a serious cash flow crisis to expect the bank to just increase the overdraft. I would rather suggest they start considering how to work without an overdraft. The Banks’ ratio is 100% finance and they don’t have the balls for anything anymore!

In these times it is sensible to take an early view of your balance sheet – especially how it will be viewed by banks and lending institutions. They don’t like losses and stock and assets are generally worthless things of little consequence.

If the forecast for your next trading cycle is looking difficult then now would be a good time to consider all the ways possible to generate cash and store up reserves in the form of a war chest so that you can stay in for the long haul.

Debtor finance (unless you are a cash business) is today’s favourite tool as it provides the lender with the best perceived security. However, if your customers are not credit worthy or you have over-exposure on one or two of them, or there is some form of reciprocal trading, then beware, because you could end up paying a lot and getting only a little back in terms of real borrowing.

New capital is always a strong option and sends a powerful and confident message to all of your stakeholders. It’s not always easy and values and markets are difficult just now. However, if this is the only option then I suggest you do it sooner rather than later, when it may perhaps be too late for what may be considered a safe turn-around opportunity.

This is also absolutely true if you have reached the point where you know you won’t make it on your own and disposal or merger seems the last option.

My experience is that you need months not weeks to make this work and indeed it usually ends in tears anyway. There are a lot of con artists and vultures out there so it is essential to work with professional advisors who really will cross the T’s and dot the I’s. I would suggest early approaches and also use the best lawyers and accountants you can whilst you can still fund them.

However a business is financed the

“

I often despair when I am asked to help or advise companies where solutions could easily have been found even a short while ago, but they have left it far too late and now it is just a question of how to plan the funeral one thing that management can always ensure is that they generate as much cash as possible and maximise the company’s working capital at all times.

Keep stocks low, restrict capex where possible, negotiate best terms with creditors and chase the debtors as hard as you can.

Management need to understand today’s harsh reality that however important profit is – “Cash is King!”

“I don’t need help from anyone!”

You can put your faith in the Almighty or your head in the sand but one thing is sure - if a business is failing it needs help and usually fast. They often say that “Pride comes before a fall” but in business this is often a very painful thing to watch.

Nobody likes to admit they got it wrong and sometimes it is not even the management’s fault but, in any case, if the wheels are coming off then it is definitely smart to find someone who knows how to put them back on.

Change is a very difficult thing for any organisation but if it ain’t working then you had better fix it quick.

”

I often despair when I am asked to help or advise companies where solutions could easily have been found even a short while ago but they have left it far too late and now it is just a question of how to plan the funeral.

Help is an extremely difficult word to say - but on the up side - where would we business consultants be without it!

On a lighter note I thought I would share with you a conversation I overheard at this years BSA Sammy Awards dinner. It was between a prominent Sandwich business man and his wife and clearly there were financial issues in their business: I heard him say to her, “If only you were any good in the kitchen we could fire the development chef!”

She looked him in the eye and answered, “And if you were any good in the bedroom we could fire the drivers!”

Hard times eh!!!!

Jesper Toft Managing Director SANDWICH INTERNATIONAL LTD Jesper@sandwichinternational.co.uk

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NEW PRODUCTS Victor’s cool Synergy range Victor, the food counter manufacturer, has honed its Synergy range, including the refrigerated ‘drop-in’ units for their multi-tier display cabinets.

The products now use 50% less electricity than before, helping caterers save money and reduce carbon footprint. The units are also produced to higher specifications than before, making them one of the most advanced chilled displays on the market today.

Ten models make up the refrigerated range featuring blown air deck, drop-in well or deli units. The Synergy DRMT multi-tier refrigerated display units are available in 3 x GN1/1 size, 4 x GN1/1 size and 5 x GN1/1 size and run on ‘green’ R404a CFC-free refrigerant. The cabinets operate at temperatures between -1°C to + 5°C in Climate class 3 (25°C).

Tel: 01274 722125.

Vegware’s Compostable Hot Cup Lid Vegware says it gas become the first company in the world to develop a fully compostable hot cup lid.

Its revision of an existing product is made from a bioplastic proprietary PLAbased material which meets the ASTM 6400 compostability standard. It composts in around 8-12 weeks.

The new product - version 2.1- is stronger and more flexible and has no practical limitations compared with oil-based plastic lids.

The company has now set up a UK-wide collection service of mixed food and packaging waste. A growing number of offices, canteens, and other food service establishments are having food and packaging waste composted.

In just the first two days of selling these lids, Vegware prevented 1.59 tonnes of CO2 from being emitted.

Tel: 0845 643 0406.

New multi-deck case from Manor Concepts REFRIGERATED retail display manufacturer Manor Concepts Ltd has launched a 900mm narrow-depth refrigerated multi-deck cabinet appropriate for sandwich shops, convenience stores and snacking outlets where floor space is at a premium.

The Viper cabinet is available with case lengths of 1875mm, 2500mm and 3750mm and modules may be multiplexed to create wall or aisle runs. A variety of complementary crown end cases are also available for end of aisle location. The cabinet may be supplied with a temperature range of 1o C to 5o C for the display of dairy, convenience food, snacks and drinks.

Tel: 01767 222100.

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New K-Tring Dispatch hot and cold snack delivery van By utilising the spacious and box-like interior of the new Citroen Dispatch, K-Tring Vehicles Ltd have been able to manufacture a competitively sized snack van, without the need to change the exterior appearance of one of the best selling light commercial vehicles on the market.

With a standard production specification including two side loading doors, virtually every cubic cm of load space has been taken up to provide rear ambient and refrigerated display areas, with a hot food display cabinet to the kerb side and addition storage/buffet deliveries on the driver’s side of the vehicle.

“Offering a reduced initial outlay is the main benefit of using a van rather than a coach built box on a chassis, but we have also greatly reduced dayto-day running costs and on going repair bills,” said managing director Andrew Mackness.

Prices start from £21995.

Tel: 0845 025 4411.

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STOP PRESS O'Briens' UK arm remains in administration but still trading

New Upper Crust baguette range

O’Briens Irish arm bought by Abrakebabra O'BRIENS Irish Sandwich Bar chain in Eire has been bought out of liquidation by fast-food specialists Abrakebabra Investments Ltd. The deal includes 85 branches in the Republic.

The UK arm of the business – some 109 franchised outlets - remains in administration, although the stores are still trading.

Grant Thornton’s liquidator Paul McCann said he was "very pleased that such an important Irish brand will be taken forward by such a quality organisation."

Abrakebabra Investments (AIL) is run by fast food veteran Graham Beere

and concert promoter Denis Desmond.

The company also controls the Bagel Factory and Gourmet Burger Kitchen outlets in Ireland.

A statement from Abrakebabra Investments said Mr Beere and Mr Desmond had always respected the O'Briens brand and would put it back on a solid financial footing. "We have over 25 years of experience in the franchise sector and we are looking forward to working with franchisees, new and old, to ensure that in these testing retail times they feel renewed confidence in the brand, a brand that we believe strongly in."

Irish sandwich manufacturer Doolittles closes IRISH sandwich manufacturer Doolittles has gone into liquidation owing €586,000 to creditors, blaming recessionary pressures.

At its peak, the company was the thirdlargest pre-packed sandwich producer in Ireland, producing more than 8,000 sandwiches a day and employing 32 people.

Only in September last year the company had secured a contract to provide

sandwiches to over 600 Aer Arann flights a week, contributing to a turnover of between €2.5 million and €3 million.

Chief executive and founder Jenni Timony blamed the difficult trading climate. “While some success has been achieved in building the brand and generating new business, the high cost of doing business combined with the downward pressure on

selling prices has resulted in an unsustainable tightening of margins.”

The company started as a coffee shop with a staff of three in Donegal in 2001, starting a prepacked sandwich delivery service to four local shops. The company eventually opened a purpose-built food production facility outside Donegal to supply more than 200 outlets and concentrated on foodservice.

SSP UK’s Upper Crust brand is launching a new range of Mexican Fiesta baguettes across its 60 nationwide outlets.

Inspired by Latino flavours, the Mexican Fiesta range was created in response to customer demand as a result of the recent surge in popularity towards Mexican cuisine, says the company.

According to Mintel, this particular market in the UK has grown by 6% per annum since 2002 to reach an estimated £250 million in 2010. Research has shown it has also emerged as the most dynamic market in ethnic foods and demand for Mexican food is expected to continue to grow, as penetration and frequency of purchase increase. It is one of the fastest-growing markets in ethnic foods with scope for further growth, as consumers become more familiar with the cuisine and more adventurous.

Upper Crust Brand Manager, Britta Ashu said: “Our new Mexican Fiesta range is a testament to SSP UK’s commitment to consumer insights and being customer-centric. We work hard to attract new customers with our new product development, as well as to retaining our loyal regulars.

Mexican food is strongly associated with ‘good times’, it’s fresh, appealing and full of flavour, we are thrilled to be launching such an exciting, vibrant range.’

Products include Steak Fajita, fajita flavoured steak strips with crunchy red and yellow peppers and iceberg lettuce covered in cheese; Five Bean Fiesta, tangy beans topped with melted cheese with a Tex Mex kick and served on a bed of crisp lettuce on a crusty baguette; and Tex Mex Chicken Melt, spicy chicken pieces in a creamy dressing with melted Tex Mex cheese and red and yellow peppers, served as a pizza baguette and seasoned with black pepper.

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BSA MANAGEMENT COMMITTEE 2008/09 The following are elected members of the Management Committee of the British Sandwich Association: CHAIRMAN Andy Valentine (Ginsters)

PICTURE COURTESY OF FRIDAYS

BSA Committee

VICE-CHAIRMAN TBC THE COMMITTEE Lyana Doyle (Compass Group) Nigel Hunter (Buckingham Foods) producer Gerri Scott (Marks & Spencer) multiple retailer Jasmine Scriminger (Sainsbury’s) multiple retailer Mark Arnold (Brambles) producer Sally Gabbitas (Tri-Star) supplier Suzanne Holden (BB’s Coffee & Muffins) sandwich bar chain Georg Buhrkohl (Subway) sandwich bar franchisee

Upholding quality standards in sandwich making and retailing Our aims

Mark Reeve (Dene’s Delicatessen) sandwich bar

As the voice of the British Sandwich industry,

Melanie Beeley (Sodhexo) foodservice

Association are:

Joe Street (Fine Lady) baker Tony Hacker (Applied Food Technology) supplier

the primary aims of the British Sandwich ▲ To safeguard the integrity of the sandwich industry by setting minimum standards for sandwich making. ▲ To encourage excellence and innovation in sandwich making. ▲ To provide a source of information for the industry. ▲ To promote the consumption of sandwiches.

SECRETARIAT JIM WINSHIP Director

▲ 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

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BSA Manufacturers & Distributors ANCHOR CATERING LIMITED Kent Office: Unit 2, Wotton Trading Estate, Wotton Road Ashford, TN23 6LL London Office: Global House, 21 Lombard Road SW19 3TZ Contact: Mark Leigh Tel: 01233 665533 Fax: 01233 665588 Mobile: 07966 664 408 mail@anchorcatering.co.uk www.anchorcatering.co.uk BERNARD MATTHEWS FOODS LTD Great Witchingham Hall Norwich, Norfolk NR9 5QD Contact: Mr Duncan Marsh Tel: 01603 873935 Fax: 01603 876420 Mobile: 07825 206225 duncanmarsh@bernardmatthews.com

BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk

BRAMBLES FOODS LTD (MIDDLESBOROUGH) 13-15 Drake Court, Riverside Business Park, Middlesborough TS2 1RS Contact: Guy Truman Tel: 01642 230316 Fax: 01642 230093 guy.truman@brambles.co.uk www.brambles.co.uk BRAMBLES FOOD LTD (LONDON) Lords House, 665 North Circular Rd, London NW2 7AX Contact: Guy Truman Tel: 0208 453 7300 Fax: 0208 830 7137 guy.truman@brambles.co.uk www.brambles.co.uk BUCKINGHAM FOODS LTD Wimblington Drive, Redmoor, Milton Keynes MK6 4AH Contact: Jonathan Burr Tel: 01908 838900 Fax: 01908 838920 jonathan_burr@buckfoods.co.uk www.buckinghamfoods.co.uk CHARLES JARVIS FINE FOODS Unit 3 Riverside Ind Estate South Street, Rochford Essex SS4 1BS Contact: Alan Jarvis Tel: 01702 545111 Fax: 01702 548894 alan@charlesjarvis.co.uk www.charlesjarvis.co.uk FOOD PARTNERS HEATHROW LTD Galleymead Road, Colnbrook, Slough SL3 0EN Tel: 08450 549948 sales@foodpartners.co.uk www.foodpartners.co.uk FOOD PARTNERS KILMARNOCK LTD Rowallan Business Park, Southcraig Avenue, Kilmarnock, KA3 6BQ Tel: 08450 549948 sales@foodpartners.co.uk www.foodpartners.co.uk

FOOD PARTNERS PARK ROYAL LTD 39 Brunel Road, Acton London W3 7XR Tel: 08450 549948 sales@foodpartners.co.uk www.foodpartners.co.uk FRESH! NATURALLY ORGANIC Unit 26A, Abbey Ind. Est, Mount Pleasant, Wembley, London 8H0 LNR Contact: Chantelle Ludski Tel: 020 87952117 Fax: 020 87952119 chantelle@freshnaturallyorganic.co.uk www.freshnaturallyorganic.co.uk

FRESHWAY CHILLED FOODS Stafford Court, Stafford Road, Wolverhampton WV10 7EL Contact: Mr Alan Wright Tel: 01902 783666 Fax: 01902 781141 info@freshway-foods.co.uk GINSTERS LTD 83 Tavistock Rd, Callington Cornwall PL14 3XG Contact: Anna Ward Tel: 01579 386 200 Fax: 01579 386 240 anna.ward@ginsters.co.uk www.ginsters.com GREENCORE SANDWICHES - PARK ROYAL Willen Field Rd, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com GREENCORE SANDWICHES – MANTON WOOD Manton Wood Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com GREENCORE SANDWICHES – TWELVETREES Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Steve Maloney steve.maloney@greencore.com www.greencore.com HAKEN’S QUALITY FOODS Unit 2, Third Avenue Greasley St., Bulwell, Nottingham NG6 8ND Contact: Jason Haken Tel: 0115 9762995 Fax: 0115 9795733 hakensfoods@aol.com IMPRESS SANDWICHES (The Good Food Company) Units 4-5a, Horton Road Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL

Contact: Andrew Pocock Tel: 01895 440123 Fax: 01895 441123 andrew@impresssandwiches.com www.impress-sandwiches.com KERRY FOODS IDA Industrial Park, Poppintree, Finglas, Dublin, Ireland Contact: Thomas Kiely Tel: 00353 18648000 Fax: 00353 18644033 www.freshways.ie MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Wendy Smith Tel: 01664 484400 Fax: 01664 484401 wendy.smith@meltonfoods.co.uk PULLINS BAKERS LIMITED 29 High Street, Yatton North Somerset. BS49 4JD Tel: 01934 832135 Fax: 01934 876503 Contact: Angela Pullin angelapullin@pullinsbakers.co.uk www.pullinsbakers.co.uk RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net S&L CATERING Units N and P, Shaw Business Park, Silver Street, Huddersfield, HD5 9AE Contact: Simon Shaw Tel: 01484 304 401 Fax: 01484 304 402 simon.shaw@slcatering.co.uk www.slcatering.com SAVELLE SANDWICHES LTD Unit G, Colindale Business Park, Carlisle Road, London NW9 0HN Tel: 0208 205 0303 Fax: 0208 205 3100 ContactL Sawas Kyriacou sawas@savellesandwiches.co.uk SOLWAY FOODS LTD 3 Godwin Road, Earlstrees Ind. Estate, Corby, Northants NN17 4DS Contact: Nicola Stock Tel: 01536 464494 Fax: 01536 409 050 nicolastock@northernfoods.com www.solway.com TASTIES OF CHESTER LTD Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Richard Brown Tel: 01244 533 888 Fax: 01244 533 404 enquiries@tasties.co.uk www.tasties.co.uk

THE SANDWICH FACTORY Carlyon Rd Ind. Est, Atherstone, Warwickshire CV9 1LQ Contact: Nick Anderson Tel: 01827 719 100 Fax: 01827 719 101 nick.anderson@tsfl.co.uk www.thesandwichfactory.ltd.uk SANDWICH BAR CHAINS BIRLEYS CHANDOS DELI GREGGS MARTINS CRAFT BAKERS PRET A MANGER SUBWAY CONTRACT CATERERS CATERING2ORDER COMPASS GROUP SODEXO SSP UK FOOD TRAVEL EXPERTS MULTIPLE RETAILERS BP OIL UK J SAINSBURY MARKS & SPENCER TESCO WAITROSE INDEPENDENT SANDWICH BARS 2114 FOOD 2 U - CHESHIRE BB’S COFFEE AND MUFFIN - BRENTFORD BRUNCHES – MILTON KEYNES BRUNCH BITE WOLVERHAMPTON HUNGRY TUMS – LANCASHIRE LET’S EAT – PETERBOROUGH METRO SANDWICH COMPANY - GLASGOW MR ZAZA - HATFIELD O’BRIEN’S – PETERBOROUGH SALISBURY SANDWICH COMPANY – SALISBURY SANDWICH MASTERS HOVE TASTEBUDS - FARNHAM THE BEAN – LONDON THE CRAVEN BAKERY – SKIPTON THE KISSIN’ CRUST LISNASKEA THE HOUSE - SURREY THE SERIOUS SANDWICH PEOPLE - CHICHESTER THE SOHO SANDWICH COMPANY – LONDON TOMLINSONS - LANCASHIRE

SOLOIST BABETTE’S CAFÉ – COUNTY DOWN BANKS WILSON CATERING – CUMBERLAND BIA BLASTA CATERING LTD BLACK OLIVE SANDWICH CO. - ALNWICK CAFÉ-TORIA – GREAT MISSENDEN CAFFE V - LONDON CASTLE PROPERTIES LIMITED – ISLE OF MAN CHERRY & HEATHER GLASGOW COFFEE CAKE LTD – PORTSMOUTH COLONEL’S MUSTARDS – BIRMINGHAM COOPERS SANDWICH BAR’S - ESSEX CRUSTIES BAKERY LTD KENT DELICIOUS – KENT DELLISH - LEICESTER DENES DELI - NEWCASTLEUPON-TYNE F.J. ESPOSITO LTD DUNDEE FIELDS FAYRE – YORK FUEL SANDWICH BAR LANCASHIRE GREAT COFFEE – NEWCASTLE-UPON-TYNE HEREFORD CATERING & SUPER SANDWICH CO. HEREFORD MUNCHIES CAFÉ GIBRALTAR MURRAY WILSON TRADING LTD – STRATFORD UPON AVON ORINDI’S DELICATESSEN SURREY QUAYSIDE TEAROOM – NARBERTH RELISH THE SANDWICH SHOP – LONDON SALLY’S - DERBYSHIRE SALLY’S – SWINDON SEASONS - HELLEDON STRAND COFFEE LIMITED - DERBY STUFFED SANDWICH EDINBURGH TASTE (UK) LTD - ESSEX TASTEMYFOOD LIMITED – LONDON THANKS FOR FRANKS LONDON THE BAY TREE – CHIPPING NORTON THE CAFÉ - AYLESBURY THE ONE HUNDRED PENNY SANDWICH SHOP – TORFAEN THE SANDWICH LARDER LTD - ABERDEEN THE SANDWICHMAN – LONDON THE SANDWICH SHOP LIMITED – LEAMINGTON SPA

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

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BSA Suppliers Index 2 SISTERS FOOD GROUP Leechmere Industrial Estate, Toll Bar Road, Sunderland Tyne & Wear SR2 9TE Contact: Paul Rowlands/ Alison Robb Tel: 01359 243 000 Fax: 0191 521 0652 paul.rowlands@2sfg.com www.challengerfoods.co.uk ABOUT FOODS LTD Oaklands Business Park Church Lane, Moor Monkton, York, YO26 8LA Contact: Nigel Upson Tel: 0845 8800 138 Fax: 0845 8800 139 nigel@about-foods.co.uk www.about-foods.co.uk ADVANCED FOOD TECHNOLOGY LTD Wenman Road, Thame Ind. Est, Thame, Oxfordshire, OX9 3UF Contact: Mark Freeman Tel: 01844 217303 Fax: 01844 212341 info@aftengineering.com www.aftengineering.com

labels + labelling systems

ALLSTAT LIMITED Unit 10 Bowmans Trading Estate, Bessemer Drive, Stevenage, SG1 2DL Contact: Peter Tingle Tel: 01438 759084 Fax: 01438 740958 pt@allstat.co.uk www.allstat.co.uk ANCIENT RECIPES (SOLWAY VEG LTD) Empire Way, Gretna, DG16 5BN Contact: Gillian McAllister Tel: 01461 337 239 Fax: 01461 338436 gill.mcallister@solwayveg.co.uk www.ancient-recipes.co.uk BEACON FOODS Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Sarah Davies Tel: 01874 622577 Fax: 01874 622123 sarah@beaconfoods.co.uk www.beaconfoods.co.uk

BUNZL CATERING SUPPLIES Epsom Chase, 1 Hook Road, Epsom KT19 8TY Contact: Matt Johnson Tel: 01372 736300 Fax: 01372 736301 www.bunzl.co.uk

CALDER FOODS LIMITED Site 8 Marconi Road Burgh Road Industrial Estate Carlisle, Cumbria CA2 7NA Tel: 01228 518888 Fax: 01228 518899 Contact: Paul Barker paul.barker@calderfoods.co.uk www.calderfoods.co.uk CARGILL INTEGRA Orchard Block, Grandstand Road, Hereford, HR4 9PB Contact: Bill Ashwick Tel: 01432 362902 Fax: 01432 362901 bill_ashwick@cargill.com Accreditation body: Dutch Veterinary Council

CATERERS CHOICE LTD Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Pinder Tel 01484 532666 Fax 01484 532700 sarah@catererschoice.co.uk www.catererschoice.co.uk

BEL UK LTD Bel House, North Court Armstrong Road, Maidstone Kent ME15 6JZ Contact: Camilla Deane Tel: 01622 774800 Fax: 01622 759884 cdeane@groupe-bel.com www.cheese-recipes.co.uk Accreditation body: ISO

CHEESE CELLAR 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 Tina.alemao@cheesecellar.co.uk www.cheesecellar.co.uk Accreditation body: BSA

BRI-TAL (FOODS) LTD Chaucer House, Chaucer Business Park Kemsing, Sevenoaks, Kent TN15 6PW Contact: Chris Dellow T – 01732 763221 F – 01732 761 017 chris@bri-tal.co.uk www.bri-tal.co.uk

CHILTERN BAKERIES LTD Southam Road, Banbury, Oxfordshire OX16 2RE Contact: Claire Marshall Tel: 01295 227600 Fax: 01295 271430 salesadmin@flbltd.co.uk Accreditation body: BSA

62 November 2009 SANDWICH & SNACK NEWS

COLPAC LTD Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Rebecca Beattie Tel: 01525 712261 Fax: 01525 718205 rebecca.beattie@colpac.co.uk www.colpac.co.uk

DAIRYGOLD FOOD INGREDIENTS UK Lancaster Fields, Crewe Gates Farm, Crewe, Cheshire CW1 6FU Contact: Svitlana Binns Tel: 01270 589136 Fax: 01270 530726 sbinns@dairygold.co.uk www.dairygoldfoodingredients.co.uk

DEIGHTON MANUFACTURING (UK) LTD Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk

DELIFRANCE (UK) LTD 17 Chartwell Drive Ind. Est, Wigston, Leics LE18 2FL Contact: Alan Moutter Tel: 0116 257 1871 Fax: 0116 257 1608 www.delifrance.com

ENGLISH PROVENDER CO. LTD Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855 david.barker@englishprovender.com

www.englishprovender.com BRC Grade A EURILAIT Leighton Lane Ind Estate, Leighton Lane, Evercreech, Somerset, BA4 6LQ Contact: Les Hausen Tel: 01749 838100 Fax: 01749 831247 leshausen@eurilait.co.uk www.eurilait.co.uk

FOOD ANALYTICAL LABORATORIES LTD The Old mill, Oxford Road, Stoke on Trent, ST6 6QP Contact: Steve Watt Tel: 01782 822355 Fax: 01782 818515 steve.watt@falabs.com www.falabs.com Accreditation Body: UKAS

FOOD NETWORK LTD Keepers Cottage, Chrishall Grange, Heydon, Royston, SG8 7NT Contact: Peter McDermott Tel: 01763 837 000 Fax: 01763 838 280 peter@food-network.com www.food-network.com FOODSERVICE CENTRE Cheddar Business Park, Wedmore Road, Cheddar Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.foodservicecentre.co.uk FRESHCUT FOODS LTD 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA Contact: Peter Clee Tel: 01159 227 222 Fax: 01159 227 255 peter.clee@freshcut.biz FRIDAYS Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Pat Dunne Tel: 01580 710200 Fax: 01580 713512 pd@fridays.co.uk www.fridays.co.uk Accreditation body: BSA GLENRYCK FOODS LIMITED Newtown House, Newtown Road, Henley-on-Thames Oxon, RG9 1HG Contact: Tony Tunstall Tel: 01491 578123 Fax: 01491 635985 tonyt@glenryck.co.uk www.glenryck.co.uk HARTLEY’S FARM FOODS LTD Unit 1 Pendleside Lomeshaye Business Park Nelson, Lancs BB9 6RY Contact: Michael Hartley Tel: 01282 691700 Fax: 01282 696459

HEATHROW BAKERY Unit 6/7, Ridgeway Estate, Iver, Buckinghamshire SL0 9HW Contact: Farah Perry Tel: 01753 652888 Fax: 01753 650810 farah.perry@heathrowbakery.co.uk

Accreditation body: BSA INTERTASTE SAUCES & SPICES P.O Box 5631, 3297 ZG Puttershoek The Netherlands, 3297 ZG Contact: Rogel Toll Tel: 07738 939611 Fax: 0031786 769 117 roger.toll@intertaste.eu www.intertaste.eu IVORY & LEDOUX LTD 201 Haverstock Hill, London, NW3 4QG Contact: Daniel Glazer Tel: 0207 907 1947 Fax: 0207 436 4877 daniel.glazer@ivory-ledoux.co.uk www.ivory-ledoux.co.uk JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: Leanne Stead leanne@jiffytrucks.co.uk www.jiffytrucks.co.uk JOHN WEST FOODS LTD Lancaster House, Tithe Barn Street, Liverpool, L2 2GA Contact: Paul Kent Tel: 0151 243 6200 Fax: 0151 236 5465 paul.kent@mwbrands.com JOSEPH HELER LTD Laurels Farm, Hatherton, Nantwich, Cheshire CW5 7PE Contact: John Chattel Tel: 01270 841500 Fax: 01270 841381 johnc@joseph-heler.co.uk www.joseph-heler.co.uk JUST EGG (Chilled Foods) Ltd Unit 7 Hilltop Road, Hamilton Industrial Park, Leicester LE5 1TT Contact: Pankaj Pancholi Tel: 0116 274 2822 Fax: 0116 274 2829 pankaj@justegg.co.uk www.justegg.co.uk

www.hartleysfarmfoods.co.uk

KIRIL MISCHEFF Enterprise Way, Carlton Road Worksop, Nottinghamshire S81 7QF Contact: Glenn Turner Tel: 01909 534004 Fax: 01909 534009 Glenn.turner@kiril-mischeff.com www.kiril-mischeff.com

HAZELDENE FOODS LTD Walthew House Lane Martland Park Industrial Estate, Wigan WN5 0LB Contact: Claire Gregory Tel: 01942 219910 Fax: 01942 219940 www.hazeldenefoods.co.uk claire.gregory@hazeldene.co.uk

KK FINE FOODS PLC Estuary House, Zone 3, Deeside Industrial Park, Flintshire CH5 2UA Contact: Graham Jackson Tel: 01244 286 200 Fax: 01244 286 201 grahamjackson@kkfinefoods.com www.kkfinefoods.com

michael@hartleysfarmfoods.co.uk

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BSA Suppliers Index KOOKABURRA 3 Armstrong Road, N.E.Ind.Est, Peterlee, Co. Durham SR8 5AE Contact: Samantha Perry Tel: 0191 518 4000 Fax: 0191 518 4226 sperry@kookaburra-uk.com www.kookaburra-uk.com LEATHAMS PLC Leyburn Hall, Commercial Square, Leyburn, North Yorkshire, DL8 5BP Contact: Des Hillier Tel: 01969 624558 Fax: 01969 624559 Des.hillier@leathams.co.uk www.leathams.co.uk MARTIN MATHEW & CO. LTD 140 High Street, Cheshunt, Herts, EN8 OAW. Contact : Malcolm Smith Tel: 01992 641641 Fax: 01992 641888 malcolmsmith@martinmathew.co.uk

www.martinmathew.co.uk

MTC INSULATION Solutions Ltd. Royston House 267 Cranmore Boulevard, Solihull, West Midlands, B90 4QT Contact: Patrick Nash Tel: 08452 300082 Fax: 08452 300083 patrick.nash@mtcltd.co.uk www.mtcltd.co.uk PANITALY SEFA S.p.A Via B. Buozzi, 4-20060Liscate Milan, Italy Contact Lisa Martin Tel: 0039 0295 656 3133 Fax: 0039 0295 350 361 l.martin@panitaly.it www.panitaly.it PAPERWORK (UK) LTD Victoria Rd, Skegness, Lincolnshire PE25 3SN Contact: Dianne Steadman Tel: 01754 613120 Fax: 01754 613122 paperworksales@paperworkuk.ltd.uk

www.paperworkuk.ltd.co.uk

MILK LINK LIMITED 3120 Great Western Court Hunts Ground Road Stoke Gifford Bristol BS34 8HP Contact: Sandie Belton Tel: 0800 9882433 Fax: 01454 252300 Sandie.belton@cheese.co.uk www.milklink.com MOURNE COUNTRY MEATS LTD Unit 24, Rampart Road, Greenbank Industrial Estate, Newry, Co. Down, Northern Ireland BT34 2QU Contact: Brendan Dixon Tel: 028 3026 4968 Fax: 028 3026 0189 brendan@mournecountry.com www.mournecountry.com Accreditation body: BSA MOY PARK LTD Royal Oak Building, Marshfield Bank, Crewe, Cheshire, CW2 8UY Contact: Ms Rebecca Leadley Tel: 01270 257 722 Fax: 01270 215 881 www.moypark.co.uk MPE UK LTD Unit 18 Botany Business Park, Macclesfield Road, Whaley Bridge, Derbyshire SK23 7DQ Contact: Chris Powell Tel: 01663 732700 Fax: 01663 732900 chrisp@mpe-uk.com www.mpe-uk.com

SUPPLIERS

PETTIGREWS Pinnaclehill, Kelso, Roxboroughshire Scotland TD5 8DW Contact: Peter Brookes Tel: 01573 224 234 Fax: 01573 223 717 sales@pettigrews.com www.pettigrews.com PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA PLANGLOW LTD King’s House, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com PURAC UK LIMITED 50-54 St Paul’s Square Birmingham B3 1QS Contact: Gareth Jones Tel: 0121 236 1828 Fax: 0121 236 1401 www.purac.com RANK HOVIS The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: John Hale Tel: 0870 728 1111 www.rankhovis.com

RICH SAUCES 34 Jubilee Road, Newtownards Co.Down BT23 4YH Contact: Richard McFeeters Tel: 02891 819004 Richard@richsauces.com Web: www.richsauces.com RJL SOFTWARE The Maples,Beggars Grove, Sutton Scotney,Winchester, SO21 3LL. Contact: Richard Lamb Tel: 01962 761313 Fax: 01962 761717 richard-lamb@btconnect.com

THE INGREDIENTS FACTORY Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com THE SEAFOOD COMPANY (Anchor Seafoods Limited & Cromer Crab Company) Devonshire House, Handcross West Sussex RH17 6BJ Tel: 01444 400363 Fax: 01444 400949 Contact: Marilyn Ridgewell sales@anchor-seafoods.com www.theseafoodcompany.com

UNSOY FOOD INDUSTRIES (UK) LTD 18, Gotham Road, East Leake, Loughborough, Leicestershire LE12 6JG Contact: Stuart Mathews Tel: 01509 854 491 Fax: 01509 856 406 stuart@unsoy.co.uk www.unsoytarim.com VERSEVELD PLC Coningesby House, 24 St Andrews St. Droitwich, WR9 8DY Contact: Paul Roper Tel: 01905 797999 Fax: 01905 798958 paul@verseveld.co.uk www.versevelduk.com

ROYAL GREENLAND LTD Sinclair House,Station Road, Cheadle Hulme, Cheadle, Cheshire, SK8 5AF Contact: Simon Knight Tel: 0161 4858385 Fax: 0161 4869106 sikn@royalgreenland.com www.royalgreenland.com BRC Higher Level

TMI FOODS Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: David Abbott Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA

WICKHAM LABORATORIES LTD Winchester Road, Fareham, Hampshire PO17 5EU Contact: Lee Humpheson Tel: 01329 832 511 Fax: 01329 834262 www.wickhamlabs.co.uk Accreditation Body: UKAS

SAM BROWNE FOODS Kelleythorpe Ind.Estate, Driffield, East Yorkshire, HU15 1DS. Contact: Phillipa Kendrick Tel: 01377 241238 Fax: 01377 241271

TOTAL PACKAGING SYSTEMS Unit 12 Saturn Business Park Fairfield Industrial Estate Hixon, Staffordshire ST18 0PF Contact: Katie Rose Tel: 0845 6430035 Fax: 0845 6430036

pkendrick@sambrownefoods.co.uk

katierose@totalpackagingsystems.com

www.sambrownefoods.co.uk

www.totalpackagingsystems.com

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

TRI-STAR PACKAGING SUPPLIES LTD Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk

ZWANENBERG FOOD UK LTD (Puredrive Fine Foods/Taste Original) Causeway Road, Earlstree Industrial Estate, Corby, Northants, NN17 4DU Contact: Caroline Hooton Tel: 01536 463000 Fax: 01536 463085 Carolineh@puredrive.co.uk

roy.anderson@snowbirdfoods.co.uk

www.snowbirdfoods.co.uk SOUTHERN SALADS LIMITED Units 1 & 2 Cannon Bridge Cannon Lane Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com SOUTHOVER FOOD COMPANY LIMITED Unit 4, Grange Industrial Estate, Albion Street, Southwick, Brighton, BN42 4EN Contact: Bob Partridge Tel: 01273 596830 Fax: 01273 596 839 bob@southoverfoods.com www.southoverfoods.com

LINKED ASSOCIATION LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration Bourne House, Horsell Park, Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk CONSULTANT

UNIVERSAL MEATS (UK) LTD Hall Place, Sevenoaks, Kent TN15 OLG Contact: Alan Burke Tel: 01732 760760 Fax: 01732 760780 info@universalmeats.com www.universalmeats.com

INTERNATIONAL MASTER CHEF & AUTHOR Tom Bridge 21, Blackhorse Avenue Blackrod Village Bolton BL6 5HE Tel: 07889111256 tom.bridge@cookerydetective.com www.btinternet.com/~tom.bridge/

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.

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BSA Product Index ADVISORY/CONSULTANCY

Leathams

SERVICES

Milk Link

Factory

Southover Food Company Ltd

Advanced Food Technology

CHUTNEYS AND RELISHES

Foodservice Centre

Chutneys

MTC Insulation Solutions Ltd.

Ancient Recipes (Solway Veg Ltd)

RJL Software

English Provender Co

Retail

Leathams

Foodservice Centre

Pettigrews

BAKERY PRODUCTS

The Ingredients Factory Unsoy Food Industries (UK) Ltd

Morning Goods Bri-Tal (Foods) Ltd Chiltern Bakery Delifrance Heathrow Bakery Patisserie

Relishes Ancient Recipes (Solway Veg Ltd) Beacon Foods Calder Foods Cheese Cellar English Provender Co

Bri-Tal (Foods) Ltd

Intertaste Sauces & Spices

Delifrance

Leathams

Chiltern Bakery

Pettigrews

Heathrow Bakery

Southover Food Company Ltd

Viennoiserie

The Ingredients Factory

Panitaly Rank Hovis Speciality Bri-Tal (Foods) Ltd Delifrance

Food Analytical Laboratories Ltd

Cheese Cellar

RJL Software CRISPS Southover Food Company Ltd

Dairygold Ingredients

DESIGN & BUILD

Eurilait Ltd

CONSULTANCY

Leathams CHEESE Bel UK

Food Network

Labelling Systems/Barcoding

Glenryck Foods Limited

Allstat

Ivory & Ledoux Ltd

Paperwork (UK) Limited

Martin Matthew & Co

Planglow Labelling Systems

Southover Food Company

Total Packaging Systems

FLOUR

Machinery

Rank Hovis

Mustards Unifine Sauces & Spices Southover Food Company Relishes Beacon Foods Southover Food Company Ltd

MPE UK Ltd Packaging Machines Colpac

Advanced Food Technology Colpac MTC Insulation Solutions Ltd Total Packaging Systems DELIVERY VEHICLES Jiffy Trucks Ltd DRESSINGS, SAUCES AND MAYONNAISE

Caterers Choice

Dips

Cheese Cellar

The Ingredients Factory

Dairygold Ingredients

Dressings

Eurilait Ltd

Ancient Recipes (Solway Veg Ltd)

Joseph Heler

English Provender Co.

64 November 2009 SANDWICH & SNACK NEWS

FRUIT Guacamole Leathams

Total Packaging Systems Pineapple Sandwich Making Machinery Advanced Food Technology

Royal Greenland

INGREDIENTS

Spreads (olive)

Tuna (Premium)

Planglow Labelling Systems

Juices Caterers Choice Leathams Southover Food Company Ltd

Purac UK Limited

CONSULTANCY

Milk Link

Universal Meats

Paperwork (UK)

Martin Matthew & Co

BREAD MAKING

Cheese Cellar

Allstat

Concentrates Ivory & Ledoux Ltd

Pettigrews

Bunzl Catering Supplies

Eurilait Ltd

Mayonnaise Caterers Choice Cheese Cellar English Provender Co. Fridays Just Egg Piquant Rich Sauces Unifine Sauces & Spices

Preservatives

Leathams

Panitaly

Spreads

Martin Matthew & Co.

Kiril Mischeff

English Provender Co

CLEANING MATERIALS

Butter

Labels

DRINKS

Cheese Cellar

Heathrow Bakery

BUTTER AND SPREADS

John West Foods Ltd

The Ingredients Factory

Ancient Recipes (Solway Veg Ltd)

Heathrow Bakery

Ivory & Ledoux Ltd

Advanced Food Technology

Southover Food Company Ltd

Pickles

BREAD AND ROLLS

Chiltern Bakeries

Cutting equipment

Sauces & Ketchups Ancient Recipes (Solway Veg Ltd) Beacon Foods Caterers Choice English Provender Co. Intertaste Sauces & Spices KK Fine Foods Martin Matthew & Co Piquant Rich Sauces The Ingredients Factory

Bri-Tal (Foods) Ltd

Fresh

Spreads KK Fine Foods Plc Milk Link

Deighton Manufacturing (UK)

Caterers Choice Food Network Freshcut Foods Ltd

FACTORY DESIGN

Ivory & Ledoux Ltd

Alimentos Daily Fresh

Martin Matthew & Co.

Total Packaging Systems

LABORATORY

FISH PRODUCTS

Food Analytical Laboratories Ltd

Canned Fish

MEAT PRODUCTS

Food Network Glenryck Foods Limited John West Foods Ltd Ivory & Ledoux Ltd

Crayfish The Seafood Company

Bacon Food Network Leathams Mourne Country Meats Southover Food Company Ltd TMI Foods Verseveld PLC Beef Leathams

Prawns

Hartley’s Farm Foods Ltd

Royal Greenland

Sam Browne Foods

EGGS & EGG PRODUCTS

The Seafood Company

Universal Meats

Eggs (hard boiled) Fridays Just Egg PAP Eieren & Eiproducten B.V.

Salmon

Verseveld PLC

Caterers Choice

Zwanenberg Food UK Ltd

Egg Products Freshway Chilled Foods Fridays Leathams PAP Eieren & Eiproducten B.V.

John West Foods Ltd

Challenger Foods Food Network Leathams Martin Matthew & Co.

Chicken Cargill Integra Challenger Foods Grampian Country Foods Hartley’s Farm Foods Ltd

Sardines

Kookaburra

Martin Matthew & Co.

Leathams

EQUIPMENT

Seafood/Shellfish Products

Moypark

Buttering machinery Advanced Food Technology Deighton Manufacturing (UK)

Ivory & Ledoux Ltd

Sam Browne Foods

Southover Food Company Ltd

TMI Foods

Unsoy Food Industries (UK) Ltd

Universal Meats

Conveyors Advanced Food Technology Deighton Manufacturing (UK) MPE UK Ltd Total Packaging Systems

Tuna

Verseveld PLC

Caterers Choice

Zwanenberg Food UK Ltd

Challenger Foods

Continental

Food Network

Leathams

Glenryck Foods Limited

Minster Fine Foods Ltd

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BSA Product Index Duck

Poultry

Cargill Integra

Hartley’s Farm Foods

Challenger Foods

Kookaburra

Kookaburra

Southover Food Company

Sam Browne Foods Universal Meats Verseveld PLC Ham

Salami Southover Food Company Sausages Food Network

Food Network Leathams Martin Matthew & Co. Minster Fine Foods Ltd Mourne Country Meats Verseveld PLC Marinated Meats Calder Foods Food Network Kookaburra

Leathams Mourne Country Meats Snowbird Foods Southover Food Company TMI Foods Zwanenberg Food UK Ltd Turkey Kookaburra Leathams Unsoy

Meatballs Zwanenberg Food UK Ltd

OILS Ivory & Ledoux Ltd

Pork Challenger Foods

Martin Matthew & Co

Food Network

ORGANIC PRODUCTS

Hartley’s Farm Foods Ltd

Ancient Recipes (Solway Veg Ltd)

Kookaburra

Beacon Foods

Leathams

Eurilait Ltd

Mourne Country Meats

Fridays

Sam Browne Foods

Leathams

Southover Food Company

The English Provender Co.

TMI Foods

(Suffolk Foods)

Zwanenberg Food UK Ltd

Unsoy Food Industries (UK) Ltd

PACKAGING

SANDWICH FILLINGS

SALADS

Auto-seal Packaging MPE UK Ltd Total Packaging Systems

(READY PREPARED)

Calder Foods

Beacon Foods

Hazeldene Foods

Calder Foods

Southern Salads Limited

Cardboard Bunzl Catering Supplies Colpac Disposable Bunzl Catering Supplies Food wraps Colpac Tri-Star Packaging Supplies Plastic Bunzl Catering Supplies Tri-Star Packaging Supplies

Cheese Cellar Eurilait Ltd Freshcut Foods Ltd Fridays Hartley’s Farm Foods Ltd KK Fine Foods Plc Unsoy Food Industries (UK) Ltd

Salads (prepared) Freshcut Foods Ltd Southover Food Company Ltd Southern Salads Limited Unsoy Sundried Tomatoes Beacon Foods

Frozen KK Fine Foods Plc Unsoy Food Industries (UK) Ltd SNACK PRODUCTS

Leathams Plc Martin Matthew & Co. Unsoy Food Industries (UK) Ltd Sweetcorn

Sandwich Packs Alimentos Daily Fresh Colpac

KK Fine Foods Plc

PASTA Bri-Tal (Foods) Ltd Caterers Choice Food Network Freshcut Foods Ltd Leathams Martin Matthew & Co. Southover Food Company Ltd

SOUPS

Ivory & Ledoux Ltd

Leathams

Martin Matthew & Co.

Southover Food Company Ltd

Southover Food Company Ltd

VEGETABLES

Universal Meats

Canned Vegetables

Tomatoes

Food Network

Beacon Foods

Ivory & Ledoux Ltd

Caterers Choice

Martin Matthew & Co

Food Network

Unsoy

Beacon Foods Caterers Choice

Zwanenberg Food UK Ltd

Food Network

PRESERVATIVES Purac UK Limited

Chargrilled/ Roasted

RECIPE DEVELOPMENT Tom Bridge

Freshcut Foods Ltd

REFRIDGERATED VEHICLES Jiffy Trucks Ltd

Leathams

VIENNOISERIE

Unsoy

Southover Food Company Ltd

Beacon Foods Ivory & Ledoux Ltd

Ivory & Ledoux Ltd Leathams Plc Martin Matthew & Co. Unsoy Food Industries (UK) Ltd

International Sandwich Manufacturers BELL AG Rupperswilerstrasse 5 5503 Schafisheim Switzerland Tel: 0041 62 885 95 55 Tel: 0041 62 885 95 66 baenzigerm@bell.ch www.bell.ch Contact: Markus Banziger BORGESIUS CONVENIENCE Marconistraat 8 8912 AX Leeuwarden, Holland Tel: 0031 58 2348 455 Fax: 0031 58 216 0720

e.boogaard@borgesiusconvenience.nl www.borgesius.nl Contact: Emiel Boogaard GIESSE FRES GROUP Via Don Bosco N.2 43029 Traversetolo, Parma, Italy Tel: 0039 0521 842 611 Fax: 0039 0521 844 141 Contact: Alessandro Bettini KOKA VERWALTUNG GMBH Mike’s Sandwich Market Gustav-Kunst Strasse 14 20539 Hamburg, Germany Tel: 0049 40 780 9850 Fax: 0049 40 780 9855

kadereit@mikes-sandwich.de Contact: Christoph Kadereit NORDIC LUNCH AB Box 5924 Majorstua 0308 Oslo, Norway Tel: 0047 23 33 44 34 Fax: 0047 23 33 44 34 k.brandmo@nordiclunch.com Contact: Kjetil Brandmo SIGMA BAKERIES PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: 00357 5 363 968 Fax: 00357 5 346 131 SUPER SNACK Am Schwimmbad 5, 67722 Winnweiler, Germany

BACON TMI Foods Bakery Inserts Sigma Bakeries Ltd

PORK TMI Foods Sandwiches Borgesius Convenience Cool Food AG Giesse Fres Group Greencore Convenience KOKA Verwaltung GmbH Nordic Lunch AB Snack Attack Super Snack

BREAD Sigma Bakeries Ltd Cooked Meats TMI Foods Organic Products Sigma Bakeries Ltd

SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd TMI Foods Speciality Breads Sigma Bakeries Ltd

Contact: Karin Halm Tel: 0049 6302 9819780 Fax: 0049 6302 98197822 info@superweck.de Accreditation body: BSA, IFS

Product Listing

www.sandwich.org.uk November 2009 65

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ust a click away

find a supplier get listed

WWW.sandwich.org.uk

66 November 2009 SANDWICH & SNACK NEWS

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CL ASSIFIED

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Erik Thorbek H&T Walker Ltd 1876 Goddess House, Helford, Cornwall, TR12 6JX Tel: 01326 231800 / 07824 325480 / Fax: 01326 231758 Email: et@goddessfoods.co.uk / Website: www.goddessfoods.co.uk

Reach thousands of potential customers from as little as £115

Paul Steer 01291 636333 Andrew Emery 01291 636334 or email: paul@jandmgroup.co.uk

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Media partner

Where proďŹ t boosting

Organised by

is a piece of cake CafĂŠ+ 21st to 24th March 2010, NEC, Birmingham is the national event for the cafĂŠ, coffee shop and sandwich shop market. The Show has suppliers offering snacks, cakes, coffee and hot beverages through to refrigeration, EPOS

and furniture. With seven leading trade shows running alongside CafĂŠ+, including Convenience Retailing Show and Food & Drink Expo, both suppliers and retailers alike can be sure to boost their proďŹ ts!

“I thought CafĂŠ+ Live was excellent. There’s so much I can go back to my business with.â€?

Lowri Roberts Tates - Fresh Food Controller

-ARCH

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If you’re a supplier call Rebecca George on 01293 610378 or email rebecca.george@william-reed.co.uk To visit the show for FREE email crsmarketing@william-reed.co.uk

Strictly no under 16s will be admitted.

www.CAFEPLUSSHOW CO UK