Sandwich & Snack News - Issue 126

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Sandwich snack news INTERNATIONAL

ISSUE 126 MARCH 2010

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ADVERTISING PAUL STEER t: 01291 636342 e:

NEWS Page 6 Border Agency officers have raided another sandwich factory, the latest - MD Foods and SSS4U Ltd. in North Feltham, London. NELLIE NICHOLS Page 10 Salad and sandwich bars have multiplied in recent years, buoyed up by the surge in healthy and light eating. Tossed is up there with the most successful. Nellie Nichols went to visit the founder Vincent McKeritt, BS (Batchelor of Salad), with his seventh unit about to open.


You will not believe it’s Gluten Free!

SANDWICH BAR PROFILES Page 28 Witney entrepreneur Dave Hackett already runs a 3,000 sq ft café business. In spite of the recession and problems caused by the serious snow, he’s now opened a new sandwich bar/deli in the town with the aim of establishing a franchise operation. Simon Ambrose paid a call. Page 50 Japanese and Indonesian husband and wife team Reiko and Iwan Sasaki are building a growing reputation for one of the best sandwich bar offerings in the UK. SANDWICH PEOPLE Page 24 - SSP UK’s en-route food offer has been transformed in recent years, with Hannah Saunders at the heart of its new development team. She talks to Simon Ambrose. ADVICE Page 32 - Sutherlands Sandwich Surgery: your questions answered by our sandwich bar expert. Page 52 - What to do if your sandwich bar is due for a rent review. PACKAGING Page 36 - WRAP targets sandwich manufacturers with new packaging and waste research.

At last a gluten free sliced loaf with great taste & texture. Fayrefield Foodtec 01270 530750 - MANAGING EDITOR SIMON AMBROSE, Tel: 07764 420813 e-mail: ADVERTISING PAUL STEER, t: +44 (0) 1291 636342 e-mail: PRODUCTION AND DESIGN JAYSON BERRY, t: +44 (0) 1291 636344 e: SUBSCRIPTIONS SUSKIA BOLLEN t: +44 (0) 1291 636338 e-mail:


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NEWS Bonus for Pret staff after £1m sales in just one day IT’S a measure of just how seriously Pret A Manger treats staff relations that it gave its 4,000 employees an impromptu £10 bonus after achieving a bumper £1m sales day before Christmas. The landmark figure was reached on December 10, with most staff receiving the bonus the following day, when managers were told to give staff £10 from the tills. Clive Schlee, chief executive, gave the bonus in person to head office staff in London. Staff who were not at work on December 11 were either given the cash during their next shift or received it in their pay packet. Jeremy Hinds, people systems and reward manager at Pret A Manger, said: “It was a totally impromptu decision. The chief executive just decided he wanted to reward staff and we are always looking for new ways to do that, as people are a core part of the business. Staff gave us really positive feedback and we think it created a real ‘wow’ moment.” There was less good news for the company just after Christmas, however, when robbers made off with thousands of pounds at a Pret shop at the Bluewater retail complex in Kent, after threatening a female member of staff with a gun. Two men approached the 25year-old woman in the office on the ground floor, just after closing at about 5.45pm and then emptied the safe. ·Pret continues its current wave of expansion with a deal to open three shops inside Birmingham International Airport, said to be the first to open in any airport outside the South East region. There will be one shop in the departure lounge of Terminal 1, one before departures in the same terminal and a new external kiosk. Work on the units is set to begin this month, with plans to be open for business in May.


Dawn Farm Foods wins €700m Subway deal DAWN Farm Foods in Ireland has won a €700 million, seven-year contract to supply Subway’s rapid European expansion programme. The market is of growing importance to the Subway chain which currently operates 1,485 stores in Britain and Ireland and a further 1,400 stores in continental Europe. Established in 1985, Dawn Farm Foods, based in the town of Naas in Co. Kildare in the Republic of Ireland, is a leading supplier of cooked and fermented meats to international foodservice chains and leading food manufacturers. It has supplied Subway since the first European store opened in 1993. Commenting on the deal, Mike Attwood, purchasing director of EIPC, the purchasing arm of the Subway sandwich chain, said: “We know Dawn Farms well and we have worked closely together to come up with a deal that makes sense for our franchisees and gives certainty to the supply

side of our business as we continue our drive for growth across Europe.” Larry Murrin, chief executive of Dawn Farms, added: “This is a significant deal for Dawn Farms and follows major investment in our manufacturing base in Ireland, supported by Enterprise Ireland. Subway has ambitious growth plans for store openings across Europe and with hard work on both sides this deal will translate into hundreds of millions of euro in export sales for Ireland over the duration of the seven year contract.” Dawn Farm Foods in Naas, with three production sites in Ireland, acts as the centre of business operations and decision making for the group which includes UK based TMI Foods (cooked bacon) and joint venture Minerva Dawn Farms in Brazil. Part of the privately owned Queally Group, the company this year celebrates 25 years as a leading manufacturer in the global cooked meat ingredient sector. The company was linked to a salmonella outbreak in Ireland, Britain and Finland in 2008, when it temporarily halted meat production at its plant in Naas to carry out a “pharmaceutical grade cleandown” of the entire plant.

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Sandwiches in the mix for Boots/ Waitrose joint venture? THERE could be a few sleepless nights in store for Boots’ sandwich manufacturers as the high street retailer and Waitrose sort out the details of a new joint venture in the coming months. Under the terms of the new agreement, Boots is to sell some Waitrose food products while Waitrose will sell Boots’ healthcare products. Boots says the range details have yet to be decided. It will also rebrand the Boots-owned pharmacies in 13 Waitrose stores as ‘Boots Pharmacy’. Waitrose is already working to link its IT systems with that

of Boots. Waitrose, supplied by Samworth Brothers, has become increasingly successful recently with new business expansion. In the last issue of Sandwich & Snack News we announced that it was to begin trials of its sandwiches at Shell forecourts, where FSC had previously been the sole supplier. The supermarket is also extending its franchise agreement with Welcome Break with nine further stores in motorway service station locations after two trial stores opened in May as part of Waitrose’s first ever franchise deal.

Tesco withdraws four sandwiches TESCO withdrew four varieties of its sandwiches with 'use by' dates of 5 March 2010 and 6 March 2010, because the lettuce used in the sandwiches might be contaminated with slug pellets, as we went to press. Tesco was told by its sandwich manufacturer that slug pellets were found in the raw Lollo Bionda lettuce used for the sandwiches. The sandwiches were withdrawn in case

residues of the pellets had got through the washing and preparation stage to final lettuce leaves in the sandwiches. Point-of-sale notices were displayed in stores. The withdrawn sandwiches, all Tesco own-brand, were: Big & Tasty Meatball & Cheese Sandwich, Chicken Salad Sandwich, Finest Club Sandwich and Fresh in the Capital Club Sandwich.

EAT soups bear the brunt of new CASH survey SALT campaigner CASH has made takeaway soup and soup brands its latest target, with EAT bearing the brunt of its adverse comparisons to large numbers of bags of crisps. Ten soups sold by the EAT sandwich chain, which has 98 outlets across the country, were said to have contained more than the daily allowance. The worst example, according to Consensus Action on Salt and Health’s survey, was its Very Big Soup Bold Thai Green Chicken Curry with 8.07 grams in a serving of 907 millilitres. This was equivalent to more than 16 bags of Walkers ready salted crisps or almost three Big Macs and fries from McDonald's,

it said. There were 23 supermarket products with at least two grams of salt - 18 were from brands including Heinz, New Covent Garden and Batchelors. Government health watchdogs suggest that adults should consume no more than six grams of salt in a day.

Costa hire chef for an Indian sandwich range COSTA Coffee has sent a British celebrity chef to the Indian capital, Delhi, to devise new spicy sandwiches and snacks to go with its cappuccinos and lattes. Manju Malhi is working on a new menu, which is set to be introduced over the next couple of months. She is developing mostly chicken-based sandwiches for nonvegetarians and different varieties of vegetarian sandwiches. Costa launched in India nearly five years ago and today it has 44 outlets across Indian cities. One of their best-selling items is currently a chicken tikka sandwich.

Wandsworth prisoners to sue over salmonella sandwiches? Wandsworth Prisoners are suing the Prison Service for up to £500,000 after apparently being made ill after eating egg-mayo sandwiches. Around 250 are said to have came down with suspected salmonella after eating the sandwiches, made in the prison’s canteen, in September. Each is expected to sue for between £1,000 and £5,000 depending on symptoms. If the South London prison admits negligence, the Prison Service is likely to offer an out-of-court settlement. Cases have been taken by solicitors on a no-win no-fee basis. Simon O'Loughlin, of Hodge, Jones and Allen, said: "We've been approached by around 80 inmates and I know other firms are involved. The Ministry of Justice is waiting for a report by the prison's infection-prevention team. A Ministry of Justice spokesman said: "This is an ongoing matter so it would be inappropriate to comment." March 2010 5

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Border Agency officers raid another sandwich factory O’Briens manager jailed for stealing from his two shops AN O’Briens sandwich shop general manager who stole over £7,000 from the two sandwich shops he worked at has been jailed for nine months. Malcolm Boyes disconnected the CCTV on two occasions at Bars in Edinburgh and Dundee before taking the cash. He admitted embezzling £4,071 from Edinburgh’s High Street branch and £3,558 from Dundee’s Overgate Centre store on 25 October last year. Edinburgh Sheriff Court was told that Boyes had previously served a custodial sentence for a theft of £23,000 from an employer in Portsmouth. Defence agent Fergus Christie said: “He was employed as general manager and his duties involved looking after the two shops. He served a prison sentence for a theft from an employer of £23,000. On release from prison he gained employment again. He is suffering from depression. He explains his actions because of the depression and he felt un-rewarded and took matters into his own hands. He handed himself into police.” Sheriff Derrick McIntyre told Boyes that he had reduced the prison sentence from 12 months to reflect his guilty plea.

BORDER Agency officers have raided another sandwich factory, the latest MD Foods and SSS4U Ltd. in North Feltham, London. Six Indian men, three Indian women and a Sri Lankan man were arrested at Executive House, Central Way, at the North Feltham Trading Estate. The UK Border Agency warned both firms they could be fined unless they prove they carried out correct checks on their employees. Ben Kelso, head of the UK Border Agency’s Hounslow local immigration

team, said: “Illegal working is not a victimless crime - it has a serious impact on communities, taking jobs from those who are genuinely allowed to work. “We are happy to work with businesses to ensure they know what checks have to be done on staff, but those who do break the law will face action.” Within the past year, the agency has raided Buckingham Foods’ factory in Milton Keynes, Fresh’n’Fast Quality Ltd in Hayes and another small sandwich manufacturer in London.

New sandwich shop opens in Chester A new sandwich shop has opened in Chester with locally sourced ingredients forming a key part of the business. Dave Roach decided to set up the sandwich shop, Cheshire Sandwich Company, after taking voluntary redundancy from Unilever at Port Sunlight where he had worked for 15 years. He is being supplied by an award-winning cheese shop in the town and with meat from a farm shop in Nantwich. “I’m from a farming background in Nantwich originally but live in Chester now

and I wanted to support local farmers. My friend has a farm shop so I’m using locally supplied meat and it’s really good quality. I wanted to have a go at running my own business,” added Dave. In addition, to classic fillings, he sells a range of seafood and vegetarian sandwiches. He will be providing ‘breakfast pots’ with offerings such as mornflake muesli and Cheshire yoghurt from Tarporley. In summer health-conscious customers will be able to buy freshly tossed salads.

William Jackson boosts export sales SANDWICH bread manufacturer William Jackson has added Beirut to its frozen bread export portfolio. The Yorkshire-based food group has actually quadrupled sales of frozen bread to sandwich makers

in 40 countries in Europe and beyond since 2003, exploiting the taste for English-style sandwiches. “We are trying to make great food that people want to eat. There’s certainly no reason why that has to be confined to the UK,


although it is still absolutely our core market,” says Norman Soutar, managing director at the longestablished family business. Exports at present make up 10 per cent of Jackson’s bakery sales and 3 per cent of group turnover, including

sales of Aunt Bessie’s frozen Yorkshire puddings to Ireland and to British expatriates round the world. Mr Soutar reckons exports could grow to 20 per cent of the bakery business and 10 per cent of the total.

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Entrants come out fighting for Sandwich Designer of the Year This year’s Sandwich Designer of the Year competition has got off to a flying start with some of the most competitive sandwiches we’ve seen so far being produced at the first two heats, held in Manchester and Glasgow. There’s a long way to go to the final yet, held on the same day as The Sammies on May 13th, but it’s already quite clear that our entrants have no intention of giving anyone an easy ride, whether they’re first-timers or long-established sandwich designers. Hardly surprising when you consider the esteem that the trophy brings to the winner.

Because it’s open to anyone in the trade, one of the more fascinating aspects of the competition is that you can see grizzled veterans like Brambles’ sandwich guru Mark Arnold on a head-to-head with a new kid on the block. Like our Designer competitions in previous years, there are four distinct categories, each sponsored by a supplier, and entrants have to use the company’s nominated ingredient as the basis for their sandwich and let their creative imagination do the rest. And imagination has been in plentiful supply so far:

Manchester Heat Tameside College, Beaufort Road, Ashton under Lyne.

The Cheese Cellar Leerdammer Lightlife Cheese category Winner: Mark Arnold, Brambles Foods, with his ‘Go Dutch’ sandwich.

Bernard Matthews Turkey category Winner: Kim Laing, Greencore Food to Go, with her Turkey, avocado, cheese and jalapeno sub roll.

s & Heather; Remo Crolla and Jame Left to right: Kian McEvoy, Cherry g, PJs Foods; Ann Houston, Soon Paul and herty O’Do Ken Clark, Little Italy; Kirsty Hepburn, Beetroot Blue. Breadwinners, Robbie Gleave and

Scotland Heat New Concept test kitchen, Glasgow Road, Glasgow

Moy Park Corned Beef category Winner: Mark Arnold, Brambles Foods, with ‘Make a hash of it’.

English Provender Ploughmans Plum Chutney Category Winner: Peter Fort, Waterfields Ltd, Leigh, with Sweet chilli beef with plum chutney wrap.

Left to right: Pam Sainsbury, BSA Events Manager; Mark Arnold, Bram bles Foods; Kim Laing, Greencore; Peter Fort, Waterfields with Tameside Colle ge Principal, Peter Ryder.

The Cheese Cellar Leerdammer Lightlife Cheese category Joint Winners: Ann Houston, from Breadwinners, Glasgow with Leerdammer, mango, mint, chilli and onion salsa wholemeal sandwich. Robbie Gleave, from Beetroot Blue (Heritage Portfolio), Edinburgh with Leerdammer Lite with tonnato rockdive.

English Provender Ploughmans Plum Chutney Category Joint Winners: Kian McEvoy, Cherry and Heather Fine Foods, Glasgow with Black pudding, plum chutney, roasted apple and sunblushed tomato mascarpone. Robbie Gleave, Beetroot Blue (Heritage Portfolio), Edinburgh with Fragrant duck, plum chutney and sweet potato sesiander slaw.

Bernard Matthews Turkey category Joint Winners: James Clark, Little Italy, Glasgow with Turkey, mint and chilli ragu. Robbie Gleave, Beetroot Blue (Heritage Portfolio), Edinburgh with ‘It’s not quite Christmas’.

Moy Park Corned Beef category Winner: Ken O’Doherty, PJs Foods, Glasgow with Corned beef with bite. March 2010 7

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The Sandwich Factory boosts sandwich sales IMPROVED sandwich sales of 16 per cent helped to boost overall sales by a third for the Cranswick group for the three months to 31 December on a year on year basis. The Hull-based group said its run of success had continued, with total sales of £200 million, an increase of 31 per cent compared to the same period the previous year, excluding sales from the pet business, which was sold in April 2009. Cranswick said the rise was made up of organic growth from the underlying business of 17 per cent and 14 per cent from CCF Norfolk, which was acquired in June. The firm, which provides pork products to nearly every retailer in the UK, including Bradford-based

Morrisons, Leeds-based Asda, the Co-Op, Sainsbury’s, Tesco, Marks & Spencer, Waitrose and the leading discount chains, said there were notable sales increases across all categories, as well as sandwiches. Fresh pork was ahead of the same period last year by 70 per cent, including the contribution from CCF Norfolk. Bacon sales were up by 61 per cent and sales of sausages, cooked meats and continental products increased by 21 per cent, 17 per cent and 9 per cent respectively. The firm said in a trading statement: “Operating margin in the underlying business was maintained at a level similar to that achieved in the first half of the year, whilst progress continues to be made in

Strong start for Greencore sandwich sales SANDWICH manufacturer Greencore was in optimistic mood at its recent AGM when chairman Ned Sullivan said that the group had recorded a very strong start to the current financial year in Convenience Foods. Most

of its category businesses were experiencing both sales and operating profit growth year on year, he said. In particular, he added, the Food-to-Go and Prepared Meals categories were showing strong year on year growth. First quarter sales in the US were 30% ahead of the same quarter of 2009 driven by continuing positive customer and consumer take up of its fresh food offering. But he warned that the comparison was against weak market conditions in the early part of its 2009 financial year. Sales in the first quarter of this year of €220.2m were 6.5% ahead of the first quarter of last year on a constant currency basis. UK sales (excluding Water) were 7.8% ahead year on year on a constant currency basis.


driving through operational efficiencies at the CCF Norfolk site.” After a seasonal increase in working capital, net debt rose from £61 million to £67 million during the quarter, but was below the previous year’s level of £74 million, Cranswick said, stating that it was a strong cash generative nature business. It added: “Cranswick remains in a strong position in each of its markets supported by production facilities in which there has been, and continues to be, substantial ongoing investment in pursuit of improved efficiencies and increased capacity. “This investment has now provided the company with some of the best food processing sites in the industry.”

Uniq boost food-togo sales by 11.5% Increased food-to-go sales have helped sandwich manufacturer Uniq move back into profit again. On the plus side, its Northampton business gained from “new sandwich volume” with Marks & Spencer, which last year reduced sandwich contracts from three to two in its favour, worth £15m a year. But, as covered in previous issues, on the minus side the company lost a “significant proportion” of its airline business, when British Airways announced its decision to reduce sandwich provision on short-haul flights. In its fourth quarter trading update, the firm announced that food-to-go sales were up 11.5% for the 13 weeks to 26

December. “Consumers responded well to the swift changes in our product range to deliver better value and innovation in key categories,” said a company statement. Meanwhile, the desserts division saw sales rise by 0.4%, and a good Christmas performance helped to reverse the negative growth of previous two quarters.

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TOSSED aims to be fully-rounded

Salad and sandwich bars have multiplied in recent years, buoyed up by the surge in healthy and light eating. Tossed is up there with the most successful. Nellie Nichols went to visit the founder Vincent McKeritt, BS (Batchelor of Salad), with his seventh unit about to open y first salad memory is of Butter lettuce, accompanied by a slice of home-baked cloved ham and, depending on my mother’s mood, the occasional blob of Salad Cream, the sweet acidic taste of which I still love today. I remember her showing me how to scratch the lettuce stalk and smell it to reveal its sweet or bitter smell and its matching flavour. Those were the days before the invention of lettuce spinners, and she used to wash the lettuce in the big kitchen sink before wrapping it in a clean T towel, the corners of which she then gathered up before stepping out into the garden in all weathers to ferociously flick it in all directions until the T towel was sodden but the lettuce miraculously dry. Salad in all its guises has moved on in leaps and bounds since then but it still seems only yesterday that M & S broke new ground by launching plastic tubs of salads in fantastic, layered combinations. Suddenly there was a viably healthy, convenient lunch opportunity with as much potential as its main competition, the sandwich. But in the early days of the high street sandwich bar, salads didn’t really make much of an appearance on the menu. Low in popularity compared to its bready competition, salad production proved to be peppered with issues, from their composition and make up, to how they could be nicely dressed. And grated carrot, hard boiled egg and coleslaw were about as



innovative as they got. The weight of the ingredients crushed any leaves less robust than iceberg. Dressing the salad undermined any kind of potential shelf life, but the industry was still waiting for the advent of

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individual dressing pots and the current extensive choice in salad packaging we have today. Fast forward to the overwhelming choice of salads in this new decade. Walking into M & S, if I fancy a salad for my lunch, I am torn between leaf, pulse and pasta bases, from the miniature individual size to the up to the brim filled large bowls with their fascinating and interesting ingredients, and all at the most remarkably reasonable prices. Here for me the commercial scene is set: a delicious well composed salad, available for a just few pounds. Then, going into EAT or Pret, again there is a wealth of choice in small and large salads, innovative recipes and a peek inside to see all card box packaging. The stakes have now risen and become more sophisticated in the salad arena. Pret’s No Bread range was, I think, a catalyst in this evolution: a small box of bread-free ingredients - call it a salad if you want. Speaking as one of the original concept team, I believe this maverick idea proved the acceptance of a version of the salad as part of a combination lunch in the UK, rather than it just being a sole component, achieved through dynamic marketing. In New York the consumer always wants a salad and soup combination. It’s what they love. But it goes without saying that a salad, unless well-constructed and generous, is unlikely to keep you going until tea-time on its own. Marry it up with another partner though and you have a satisfying lunch to sustain you through

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your day. So this leads me to Salad Bar concepts started in London in the Noughties. With the British weather as mad and unpredictable as it is, a sole salad concept wasn’t really a viable proposition as a stand-alone success story. The multiple option menu is always a high risk strategy but probably the best route to a successful salad business model, provided the multiples are mainstream enough to drive sales and minimise waste. Coming up the escalators in Westfield Shopping Centre, I am fighting my way without breathing through their poor extraction system in the food court, on my way to visit Tossed. It was set up in 2005 by Vincent McKeritt who, straight out of Bristol Business School, decided to start his own business. Five years on and he is about to open his seventh unit, and is buoyant when I meet him about what he describes as his ‘fully rounded’ healthy eating option. Fully rounded in my book implies a more than decent smattering of perfection. Let’s see, because my expectation is rising with every word he enthusiastically utters, and perfect is a very tall order. Vincent speaks about putting the fun back into healthy eating. I’m not sure what this really means. Should we all be chuckling away at little cracker jokes while we eat? (I did, though I have to say, have some endless fun playing with his nutritional calculator on the website, which calculates your salad as you put it together). His marketing speaks of nothing ground-breakingly new: assuring words and phrases, sustainability, responsibility, free range, fresh, and so on. He says healthy food doesn’t need to be boring …well we all agree with that. But is it sufficiently different to put up there above the rest? The menu may be a little over-complicated. There are soups, stews, sandwiches, wraps, baps, bloomers, and until recently jacket potatoes. There are different sizes in each category:

There is no doubt that the whole tossing thing gives a new dimension to a freshly put together salad and I love the way the dressing coats it all in such a deliciously enveloping way March 2010 11

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The wraps are generously overfilled and wrapped in the simplest of ways in greaseproof and easy to open, no nonsense packs.

medium and large salads, and wraps which range from £3.35 to £4.05, depending on what is in them and if they are hot or cold; and I’m a bit confused about the configuration of the many options. But the wraps are generously overfilled and wrapped in the simplest of ways in greaseproof and easy to open, no nonsense packs. To open one can only be compared to the excitement of opening a beautifully wrapped birthday present. The Chicken Caesar Wrap, £3.25, which is made on one of the softest nicest wraps I’ve had in a long time, is fluffy and pillow like, not stiff and dry to chew, as I am often resigned to expect in a longer-life manufactured version. Made with low fat mayo and vine tomatoes, this is guilt-free at only 333 calories. The Ham and Brie Bloomer, £2.95, is again far from being mean or on the small side, and definitely not for the faint hearted. The ham is delicious but the low GI bloomer, a little thickly cut and door-stop like for girls, and at 493 calories (no doubt because of the cheese), I’m not sure there is too much point using low fat yoghurt - certainly not the Greek version, which is even higher in numbers than the regular stuff. The Deli Chicken on granary is only 287 calories and made with low fat mayo and

yoghurt and roasted tomatoes, cucumber and rocket - again on low GI bread. This is a decent low fat sandwich but the chicken is without doubt dry, tough, bitty and disappointing and needs to be replaced quickly with a more succulent sliced version. There can’t be anything I hate more in this industry than the below average industrial chicken meat that I come across all too often. The salad bar is a long runway of multi-coloured different ingredients to tempt and combine into different mixes. You can select your base from a choice of leaves and hot and cold bases including cous cous, noodles, and brown basmati rice. In Westfield you can also add a hot grilled to order ingredient to have on top. Clever. There is a list of salads that can be made and tossed to order and their signature salad I try is made up of chicken, mozzarella, red grapes, apple, toasted cashews, dried cranberries with cos and mixed leaves, and its champagne raspberry dressing is wondrous. There is no doubt that the whole tossing thing gives a new dimension to a freshly put together salad and I love the way the dressing coats it all in such a deliciously enveloping way. There are lots of fabulous ones to choose from including soy and sesame and honey and lemon. You could get quite carried away with it all, but to design one yourself should be approached with caution, and here’s the rub. If you take a classic salad recipe from Pret and mirror it here it might sting you for at least £2.00 more – not dissimilar to choosing your own pizza toppings, the additions all rack up quickly. So I would stick to their house salads and be done. There is a Moroccan, a Greek and a Mexican, and I would suggest in the quest for full roundedness perhaps there are a few more to add from the more healthy countries of the globe: Vietnam, Japan and Thailand. So all in all, yes, Vincent and his team can toss a very good salad, make no mistake. Nellie Nichols is a food consultant and is contactable on W: E: The above is based on her independent views Nellie Nichols


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Daily Bread production moves to

Hain Celestial’s Luton plant Hain Celestial have shifted Daily Bread sandwich production to the Luton plant to help with its capacity problem, freeing up the Covent Garden unit for distribution. Meanwhile, there are big range developments


andwich production at Daily Bread, previously based at Covent Garden, has moved to Hain Celestial’s plant at Luton with the loss of 150 staff. The Covent Garden site is now being used as a distribution centre. Hain Celestial, its parent company, adopted the move last November, to go someway to fill spare capacity after losing its M&S sandwich business to Uniq and Gunstones Bakery last year. It was left with supplying just one M&S sandwich – cheese and pickle – and this is being phased out by the retailer in April. Hain is now said to be in discussion with several potential customers in a bid to secure new business. According to human resources boss Graham Trevor, the manufacturing equipment in the London site has been retained. “We could technically


recommence production in London. The equipment is still there – we effectively just turned the power off.” The Luton factory, which used to employ about 370 staff before M&S switched suppliers, now employs about 200 people. Meanwhile, relocated Daily Bread, which manufactures around 350,000 sandwiches a week, has now made a number of new moves on other fronts, launching a number of new ranges, new packaging and display materials, a national delivery seven day a week service and a new improved website already this year. In the Classics range, Seasonal Specials have been added. Healthy speciality products include a range of wraps, baguettes and bagels as well as rustic seeded rolls. There’s also a new range of salads, including Roasted Salmon & Couscous, Chicken Caesar Salad, Pesto Pasta Salad and Feta Salad. The existing range includes classics such as North Atlantic Prawn Mayonnaise and Free Range Egg & Cress. A new Gluten Free bread has also been introduced into their range - initially offered as a egg and chive sandwich (see separate story. Plans are underway to include a ciabata and a muffin in the range. Daily Bread is also launching a new range of Hot Options, using premium breads to suit each product. Kevin Green, managing director of the company’s Food to Go Division is enthusiastic about the new

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NEWS FOCUS range: “We have been seeking the opportunity to create what I would suggest are the best hot foods to go in the market. We are excited about these new introductions and look forward to creating many more delicious options for our customers.” Hot Options include the new Breakfast Muffin with free range egg, crispy bacon, cheese & Ketchup. New toasties include classics such as Ham & Cheddar & Mature Cheddar & Tomato, while in the panini range is a Pepperoni with Roasted Peppers topped with Cheese & Mayo. It’s been a remarkable rise to success for company which emerged from humble beginnings over 20 years ago, making sandwiches in a deli basement and selling them to local businesses.

Daily Bread now reaches a national customer base, with a premium brand of fresh, hand made food-to-go solutions. The company is a holder of Her Majesty The Queen’s Royal Warrant. As well as Buckingham Palace, the company also supplies a number of prestigious food service outlets. The brand goes to universities, contract caterers, event caterers, airlines, rail operators, ferry operators as well as independent coffee shops, food outlets and delis. It offers national next day delivery and a full service seven days a week, including support materials such as on-shelf display units and window posters. The new website enables online ordering of all delivery items. A full chill chain is maintained throughout the delivery network, with temperature logging available at delivery points.

Daily Bread use a new bread for their gluten free sandwiches Growing numbers of consumers looking for wheat or gluten free sandwiches are inevitably disappointed with the taste and texture. It just doesn’t taste like bread, is a frequent reaction! The reason is that manufacturers generally find that producing the gluten free bread in a normal bakery is virtually impossible, faced with the need to replace most of the recipe ingredients of normal bread with expensive alternatives. Avoiding cross contamination with gluten products presents another problem. The latest European legislation for manufacture of GF products means that there cannot be more than twenty parts per million of gluten in the environment. Meanwhile, end users and sandwich manufacturers need individual pre-wrapped products that can be handled easily to avoid contamination. It all adds up to something of a daunting challenge. But, interestingly, it now looks as if one company - Fayrefield Foodtec - has cracked the problem, with the launch of a gluten-free sliced loaf that makes a proper sandwich rather than a filling surrounded by ‘cardboard’. This new bread has already been launched into the sandwich market by Daily Bread, who had been looking to improve their gluten free offer for some time. Initially offered as an Egg and Chive Sandwich, it has all the taste and texture of normal artisan bread with a stability of crumb and texture that ensures good shelf life and a quality eating experience. Plans are now underway to include a ciabatta and a muffin into the range. So how did Fayrefield Foodtec’s range come about? The company actually initially developed the product in consultation with the Coeliac Society, the body that represents gluten intolerant people, the core of whom number 600,000 clinically registered coeliacs. However, it is estimated that there are around four million people who now choose not to eat wheat or gluten. Until now this growing band of food service customers have been faced with turning to complete alternatives – usually soup or a jacket potato. Fayrefield Foodtec spent some time in combining quality ingredients and achieving a recipe which produces a stable crumb – not too dry, like cheap alternatives, and not too moist. Previous competitor attempts at making a desirable product have suffered by using inferior ingredients just to satisfy a margin requirement – to the detriment of the consumer. In addition to the new Sliced Loaf, the company also produces a range of GF bakery products including: Ciabata style sandwich carriers, rolls, whole loaves, muffins, cakes, biscuits, none of which require any pre-heating or part baking. Watch this space. March 2010 15

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Developing new sandwiches for European markets FSC has launched a European food-to-go brand that will be ultimately sold from over 1,100 locations across seven countries including Norway, Sweden, Denmark, Latvia, Lithuania, Estonia & Poland. Director James Simpson explains how it was developed


n May 2009 FSC entered its 20th year. It was to prove the most intense year since the company’s inception, with the launch of FSC services and products into four new markets and a significant expansion within their existing business. After a long and successful relationship with their largest Scandinavian customer Statoil, FSC secured a European contract with the forecourt retailer in 2008. The next 12 months would be spent planning and coordinating a launch of a European food-to-go brand that would ultimately be sold from over 1,100 locations across seven countries including Norway, Sweden, Denmark, Latvia, Lithuania, Estonia & Poland.

Statoil are the leading forecourt retailer across this region with a total of 2475 service stations and truck stops and over 1 million customers per day. The vision was to create a distinct food offer in the eyes of the consumers and deliver a clear competitive advantage for Statoil in all markets. The first step in achieving this was to launch a sandwich and salad offer under the newly created “Made to Go” brand. FSC were appointed to develop the product range and to set up and manage the supply chain. With seven different markets, cultures, tastes in foods, local governments, currencies and supply chains, this was to prove FSC’s biggest challenge yet. The FSC role included meeting the following objectives:

Frozen sandwiches, snow and ferry connections across fjørds are among some of the daily problems faced, but by far the biggest issue is managing the cost


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Develop concept together with Statoil; Develop range; Prepare Specifications; Source, approve and contract with raw material manufacturers; ■ Source, approve and contract with finished product manufacturers; ■ Set up and manage food safety systems; ■ Coordinate packaging processes from design through on-pack information in seven languages to print and delivery; ■ Set up logistical requirements; ■ Run field and production trials; ■ Coordinate launch process; ■ Create in-store manuals in local languages; ■ Monitor, audit, report and review. As well as the core range of classic and premium products that could be sold in multiple, or all of the countries, each of the different markets would need to have a mix of locally developed products. It was important to recognise the speciality products such as the Norwegian Matpakke (meaning literally ‘food packet), which is a mix of three or four traditional open faced sandwiches wrapped in wax paper, Danish rye bread sandwiches, or Swedish meatball baguette. As well as pushing ahead of the field in terms of quality, Statoil was to take a leading role in the onpack communication with the customer. In all

JOB B OPP OPPORTUNITY PORTUNIT T TY Are you an Are n experienced senior manage management ment or boar board d level sandwich industry in ndustry executive? executive e? Do you want wan nt to take your car c career eer to the nex next xt level and gain some international internationa al experience? We W e a are re llooking ooking ffor or m multi-disciplined ulti-disciplined talent talent tthat hat ca can an llead ead o our ur llocal ocal p personnel ersonnel through continual continual improvement. improvement. Y ou through You will need need to to be be a ble tto oa dapt tto ow orking will able adapt working with and different with new new tastes tastes iin n ffood ood a nd d ifferent pra actices whilst taking ta aking the cultural practices h i g h e s t standards s t a n d a r d s of of U K iindustry ndustry highest UK operations operations and and apply apply them them to to tthe he o verseas markets. ma arkets. overseas D epending on on the the p osition, e xtensive Depending position, extensive travel or sshort/med-term hort/med term relocation hort/med-term r o overseas verseas (f (fully ully expensed expensed accommodation) accommo m dation) ma mayy b be en necessary. ece essary. Apply A pply to Jobs@TheFSCGr March 2010 17

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INTERNATIONAL SANDWICH DEVELOPMENT seven of the countries Made to Go would be the first to market with full nutritional information including GDA. Responsible retailing was the guiding phrase as the environmental credentials of the packs and the clarity of the communication with the consumer was pushed to the highest industry standards. Overcoming differences in local trading standards’ opinions on the definition of compostable and recyclable, or the validity of the traffic light system, was in some cases insurmountable, but most of the original planned communication made it through to the final printed packs. Unsurprisingly, distribution of these ultra-fresh products was to become one of the biggest challenges, both in terms of cost and frequency. Lithuania was easy to work with, they have high volumes per station and a relatively tight region to cover with well-established frequent deliveries to store.

1989 FSC established in Somerset to supply emerging convenience market with specialist food based support services 1993 Launch of first truly national non-private label brand in the UK including Northern Ireland 1996 Launch of international consultancy services with work in France, Portugal, Switzerland, Scandinavia, South America. Work continues over the next 10 years in Australia, Hong Kong, Israel, Bulgaria, Greece and more. Customers in a total of 22 countries make FSC the most globally active consultancy operation specialising in the sandwich industry. 2001 Wins national contract in Sweden with leading forecourt retailer. Followed by Sweden’s largest supermarket retailer.

Others, such as Norway, were not so straightforward. Norway had to be split into seven regions, with seven production units. Each of these regions was difficult to manage, but the most challenging was in the very north of the country where the sandwich manufacturer lies 580km North of the arctic circle. In the depths of winter there is no sun for several weeks and the temperature rarely reaches above zero. Frozen sandwiches, snow and ferry connections across fjørds are among some of the daily problems faced, but by far the biggest issue is managing the cost. From the producer to the furthest North Eastern station in the territory is 821km and to the most south westerly store is 466km. Without accounting for the detours to each of the stations en-route, the total distance is the equivalent of driving from London to Milan, three times per week, with 2000 sandwiches spread between 28 dedicated sandwich deliveries. The cost of this mammoth task is just under 17% of the total product cost. The importance of a strong regional partner, like Bakehuset Nord Norge, with an excellent knowledge of local distribution routes, is essential. Local knowledge was also important in each of the countries. Dealing with cultural differences in both business practices and tastes in food meant that FSC needed to employ indigenous personnel from each of the countries. With such tight timescales the new team members had to quickly step up to the plate and join the battle hardened FSC personnel, such as Pete Breakwell and Karin Ringstrøm, in working long days and long weeks to get everything launched on time. With the effect of the global recession 2009 was a tough year for everybody. Managing the expansion through this period has been a major strain on the business. General trading conditions, including the drop in footfall, has meant that the budgets created in early 2008 have been difficult to realise, but by the end of 2009 the contract was trading profitably and FSC is looking forward to a bright future and further expansion within each of these new markets.

2004 Establishes FSC Scandinavia AB 2005 National contract in Denmark with leading convenience retailer enables FSC to spread further into the region 2008 International contract with leading forecourt retailer cements FSCs position as a pan-Scandinavian operator and takes FSC into Baltic region 2009 FSC celebrates 20 years. Scandinavian monthly turnover reaches over £1.5m FSC sandwiches are sold daily in thousands of locations across UK, Ireland, Scandinavia and the Baltics. FSC sells its 400 millionth sandwich.



Made to Go Launch



19th March ‘09



25th March to 11th May ’09

Denmark 212

11th May ‘09



1st April ‘09



May ‘08 (trial)



April ‘10



April ‘10

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Chargrilled, bar marked, roast and caramelised vegetables and fruit.

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Beacon Foods Limited Unit 2 Brecon Enterprise Park Brecon Powys LD3 8BT Tel 01874 622577 Fax 01874 622123

fresh ideas

PatĂŠs, relishes, chutneys, purees and compotes.


Importers to the sandwich industry

Cooked chicken, tuna and roast duck meat om we can deliver nationwide fr 1 pallet up to containers


Universal Meats (UK) Ltd Hall Place, Sevenoaks, Kent TN15 0LG

Tel: 01732 760760

To advertise call Paul Steer on 01291 636342 March 2010 19

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t a s u n i jo AWARDS 2010

This year’s British Sandwich Industry Awards will be presented at a gala dinner at The Grange St Paul’s Hotel, London on Thursday 13th May, 2010.

Direct from the USA... it’s The Magic of Soul and Motown... Live on stage the music of soul and Motown legends Luther Vandross, Lionel Richie, Diana Ross & The Supremes, Marvin Gaye, The Temptations, Stevie Wonder, The Four Tops, Jackson 5, Martha Reeves & scores more. The best live soul and Motown tribute concert show boasts: a superbly-choreographed cast, 36 million-selling hits, dozens of dazzling costume changes and that authentic soul and Motown sound.


Contact Name:.................................................................................................

Card type: (e.g. Visa).......................................................................................

Business Name: ..............................................................................................

Card number:...................................................................................................

Address: .........................................................................................................

3 digit security code:.......................................Exp. Date:................................


Name on card: .................................................................................................

........................................................................Post Code................................


Tel. No ..............................................Fax No..................................................

Date .................................................................................................................

I would like to book: .............................. table(s) at the Sammies 2010 at a cost of £1695 + VAT

Tables will be allocated on a strict first-come basis from the front of the room to the back.

................................... places at the Sammies 2010 at a cost of £180 + VAT per person

Do you or your guests have any special dietary requirements?

All bookings must be accompanied by the appropriate remittance. Cheques can be made out to either The British Sandwich Association or BSA. No refunds can be made if cancellations are made within 30 days of the event and any cancellations before this time will be subject to a 25% cancellation charge.

Please send to: BSA, Association House, 18c Moor Street, Chepstow NP16 5DB. Email: Fax: 01291 630 402

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The Debate A one-day conference – Supported by

Book ow your place n s: Delegate Fee

ers bers/subscrib BSA/ISA Mem

£195 + VAT rs Non-Membe

£235 + VleAgaTte from

e de More than on mpany, 10% the same co delegates discount for first. e th after

The Soho Theatre, 21 Dean Street, London W1D 3NE

On Tuesday, 27th April 2010 ver recent years the food industry has been the target of increasing pressure from Government and the media to substantially reduce salt and fat levels in ready-to-eat foods. The same pressures are now starting to be applied to foodservice operations. But just how far can retailers and food makers go before consumers start to reject products or the cost to industry becomes greater than the savings being sought in health care? Is the ‘nanny state’ approach really in the interests of consumers or is it eating into their rights of freedom of choice? Indeed, are we even correct to assume that everyone should conform to a fixed nutritional standard? This conference has been designed to allow the food industry to hear the arguments from all sides and to debate some of the issues it faces in this context.


BOOKING FORM FOR BSA TECHNICAL CONFERENCE 2010 Contact Name:............................................................................ Business Name: ........................................................................... Address: ...................................................................................... ................................................................Post Code ................... Tel. No ................................... Fax No. ...................................... Email address:............................................................................. I would like to book ..................places at the BSA Technical Conference at a cost of £195 + VAT per person for members/subscribers (£235 + VAT non members).

Programme 09.30 Registration – coffee 09.50 Welcome and introduction by conference chairman Simon Ambrose 10.00 The case for improving the nation’s health and why salt, fat and sugar reductions are so important to achieving this – presentation by Alette Addison, FSA 10.30 How is industry meeting the challenge? – presentation by Dr Anton Alldrick, Campden BRI 11.00 How are consumers responding to the changes and what are the key factors in determining how far they go in accepting them? – presentation by Giles Quick, Director, TNS Global 11.30 Coffee 11.45 The challenges of product reformulation – presentation by Geoff Talbot, The Fat Consultancy 12.15 The case for labelling in foodservice outlets – presentation by Jonathan Back, FSA

All bookings must be accompanied by the appropriate remittance. Cheques can be made out to either The British Sandwich Association or BSA. For Credit Card payments please complete the form below. No refunds can be made if cancellations are made within 20 days of the event and any cancellations before this time will be subject to a 25% cancellation charge.

12.45 Food Safety Implications for reductions of sugar and salt in foods – presentation by Dr S C Stringer, Institute of Food Research, Norwich

Please give the name(s) of delegates if different from above: Name .........................................Position.................................... Company ....................................................................................

13.15 Lunch

Credit Card Payments: Type of card (Visa/Mastercard) ............................................................. Card Number:............................................................................. Security code (last 3 digits on back of card) ................................................. Name on card:.....................................Expiry Date: ................... Signed by:..................................................Date:......................... Please send to: BSA, Association House, 18c Moor Street, Chepstow NP16 5DB. Fax 01291 630402

14.45 Is Freedom of Choice not a consumer right? – presention by Simon Clarke, The Free Society

14.15 Keynote Presentation: Some Inconvenient Truths – presentation by Professor Vincent Marks

15.15 Panel Debate – Are we asking too much of our food industry in driving Government targets and are the targets being set realistic and reasonable?

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Vive le sandwich The recent Paris European Sandwich & Snack Show revealed that the era of quality French fast-food has arrived, and it’s showing an alternative route for other developing markets to follow, says Simon Ambrose


eturning to the European Sandwich & Snack Show in Paris after an absence of around eight years this February was something of a revelation. Previous visits had always been interesting, but mainly in the sense that it felt like travelling back in time to the early days of the UK market. Exhibitors showed very worthy products, but they lacked finesse, were frequently uninteresting and tended to be long-shelf life MAP packed product, a reflection of the vast distribution network and relatively low demand from a fledgling market. All this has now changed, with a new-found confidence in this vast and growing national market and its products. But there’s also a growing sense of ‘Vive la difference’. There’s a feeling that no longer is the market paying homage to US and UK fast-food, but it’s doing things its own way. In short, the era of quality French fast-food has arrived, and it’s showing an alternative route for other developing markets to follow. It seems that French manufacturers just don’t do low-end or medium quality product - it’s all pretty much a variation of a few degrees at the premium end. It was acknowledged at the opening seminar of the show when research company Gira Council said that the French sandwich market was no longer in the shadow of its US and UK counterparts, but ready to stand on its own two feet with a new market model in its own right. The show still keeps a close eye over its shoulder at what’s happening in the UK in many ways, but is very much going its own way. The show is now much more ‘French’ than it used to be in

terms of exhibitors, so much so that the European element of the show’s title has almost become something of a misnomer. It may be an effect of the recession, but almost certainly reflects the growing size of the French market. UK exhibitors were certainly few and far between. I came across Grote/AFT, Millitec, both sandwich manufacturing equipment suppliers and Colpac, the UK packaging supplier, Innocent, HA Foods, a drinks company and TMI foods, a bacon supplier. There was a fair number of Belgian and Dutch companies, including Greencore Convenience’s Dutch division, but on the European front that was about it. One thing that certainly remains the same is that, make no mistake, this is a show that celebrates the baguette but tolerates the triangular sandwich. The wedge may have a place in the enroute or industrial catering sectors in France, but only as a slightly down-at-heel cousin, when all else fails. The jambonbeurre is as French as a Citroen car and no amount of restauration rapide is going to change that. I tried out a snap experiment when I was there, contrasting two food-to-go outlets serving the needs of exhibitors and show visitors at both ends of the show halls. One was a Paul shop, the premium baguette retailer, and the other a relatively low-end outlet serving both baguettes and a number of pre-made wedge options. Both were doing a roaring trade, but not a single wedge was sold in the 15 minutes or so that I looked on. The baguettes sold in each of the outlets were obviously freshly made that day and a superior product in every way to what you get in the UK -

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crusty and delicious. It’s difficult to see anyone wanting to give up a national treasure for a triangular sandwich in a wedge pack in a hurry. By way of coincidence, my visit after such a long absence coincided with a return of the show – now in its 11th year - to its original venue at the Porte de Versailles exhibition centre. It was also the first time the show had been run by its new owners, Reed Exhibitions, after buying it from DEW Events last year. As a gamble it certainly paid off on both counts, with an increase of 18% 10,188 visitors, compared with the 2009 market – and 300 brands on show. Some of the highlights of this year’s Sandwich & Snack Show included: A programme of 14 talks bringing together the sector’s top players – including Thierry Rousset, Managing Director of Subway, Laurent Kahn, Managing Director of Exki, Sébastien Chapalain, Network Manager of Pizza Hut and Christophe Tanguy, Development Director of Pomme de Pain – who presented their views on strategies, challenges and opportunities in fast food catering. The opening address focused on the Gira Conseil/Sandwich & Snack Show ‘Ham Baguette’ Index, which grabbed the headlines by unveiling the key figures for the sector: 1.96 billion sandwiches were consumed in 2009 and sales totalling €6.33 billion for an average meal time of 31 minutes. As ever, the French insist on regarding le sandwich as a branch of haute cuisine, rather than the UK’s quick and easy portable format. Consequently real chefs with chef’s hats always figure strongly. A new feature launched this year - Chefs’ Snacks - proved a real hit with the sector’s professionals, presenting outstanding culinary demonstrations by 12 famous chefs including Jacques Pourcel, Thierry Marx, Laurence Salomon, and Gilles Choukroun and Robert Petit. More than 2,000 visitors were captivated by their recipe ideas for high-quality, original take-away meals costing under €10. I can’t see that taking off in the UK. Meanwhile, the Trends & Concepts Area and the Innovation Trail, highlighted the past year’s innovations and outlined key trends for the future.

The ham baguette index Gira Council’s ham baguette index figures unveiled at the show have now become the annual indicator of how the French market is faring. According to director Bernard Boutboul, 1.96 billion sandwiches were consumed in 2009 with sales totalling €6.33 billion for an average meal time of 31 minutes. The baguette sandwich alone accounts for around 70% of sales. But after a decade of double-digit growth, the recession has started to affect growth, he cautioned. The average price of the ham baguette declined by 3% to €2.61 in the second half of last year. There were distinct regional variations in price: in ClermontFerrand, the average price was €2.98, he said, while it went down to €2.29 in Douai in the Pas de Calais. Overall, the ham baguette was 3.1% more expensive in towns than towns of under 50,000 people. His prediction for the future is that the French market will be “faster, cheaper and of a higher quality.”

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‘I live and breathe food’ SSP UK’s en-route food offer has been transformed in recent years, with Hannah Saunders at the heart of its new development team. She talks here to Simon Ambrose


assengers passing through Victoria Station, London in November last year, might be used to the odd busker or two, but not necessarily the sight of a Mexican Mariachi band in full flow, complete with sombreros, or indeed the opportunity to sing with them. It was, in fact, the latest promotional campaign dreamed up by SSP UK in support of their new Upper Crust Mex-Factor range of baguettes. Surprisingly, rushed travellers were only too willing to sing along. Something like 40 performances were actually downloaded onto a YouTube channel, with the most viewed performers winning a trip to Mexico, the inspirational source of the new range. Too late, however, if you fancy trying one – it was a limited range! Meanwhile, a great deal of sampling was also done – 1,500 across the three products, to be precise - helping to achieve Upper Crust’s most successful promotion ever. One of the brains at the helm of the team behind the range, and a growing force to be reckoned within the sandwich industry, is Hannah Saunders, SSP UK’s new product development manager, who has helped to transform the company’s approach to product innovation since joining three and a half years ago. Working in partnership with the brand teams, a new coordinated and systematic approach has been developed with a fresh emphasis on brand-specific innovation based on “customer need states”, something of a mantra at the international company, where customer research provides the all-important background to a launch.


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SANDWICH DESIGNER PROFILE “It was always a foodie company but what is certainly true is that there was no one leading the foodies until her appointment,” said an industry observer. “She's a good example of how the company is really being transformed. Most people would regard SSP UK as being a real power house for innovation now, and Camden Food is particularly outstanding on that front.” The Mexican range she rates as one of her biggest achievements so far, combining the increasing popularity of street foods and Mexican. 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 also one of the fastest-growing markets in ethnic foods with scope for further growth, as consumers become more familiar with the cuisine and become more adventurous. “We ate out in a lot of Mexican restaurants. We spent a day in the development kitchen and worked with various ingredients and our suppliers, creating lots of different flavour profiles,” she said. “The Tex-Mex sauce was the first thing we came up with and we consumer tested it heavily. I’m quite a wuss when it comes to chilli, but the brand manager can eat a Scotch Bonnet (a very strong variety of chili pepper) without any problems. In the end we settled for a compromise.” Authenticity was a key factor. They sourced a Mexican grated pizza cheese with jalapeno & coriander particularly for the purpose and spent some considerable time working on the TexMex sauce and a fajita sauce that would work in a baguette. “We really did feel we pushed the boundaries with this one.” Eventually they ended up with three products for the Upper Crust baguette range. Steak Fajita, fajita flavoured steak strips coupled with crunchy red and yellow peppers and iceberg lettuce covered in cheese. Then there was Five Bean Fiesta, a medley of tangy beans topped with melted cheese, all with an authentic Tex Mex kick, served on a bed of lettuce. Finally Tex Mex Chicken Melt, with

spicy chicken pieces in a creamy dressing with melted Tex Mex cheese and red and yellow baked peppers, served as a pizza baguette and seasoned with black pepper. “The feedback from customers and staff has been fantastic,” she says. But there’s more to come, although because of the timing the detail is being kept under wraps for the time being. This month (March) there’s a new Upper Crust range out called Takeaway Baguettes, based on three key takeway cuisines: Chinese, Indian and Italian and geared particularly to the forthcoming World Cup as a promotion. And meanwhile there's also development of whole new brands underway with two new concepts in line to open soon. “I have to say that new brand and product development is what really lights my fire. In an ideal world, I would be working on future innovations all the time. I would say we are the ones to watch in that respect.” By rights, with so much on, she should be spinning like a top, although she looks amazingly unflustered and, I have to say, amazingly slim for someone who has to sample so much food. The job is undoubtedly massive. SSP UK, previously owned by Compass, until just before she joined, includes station outlet brands: Millies Cookies; Camden Food Co; Caffe Ritazza; Upper Crust; Delice de France and Pumpkin. Then there are the airport outlets: the Real Food Company and Food Village. But in addition they operate and run around 80 bars, ranging from gastropubs to traditional pubs, serving SSP created menus. Finally, there’s the Whistlestop convenience shop retail

brand, where the range includes premade manufactured sandwiches, made by The Sandwich Factory. She is also working on a new range of cold drinks due this summer and she is frequently involved in the hot food menus. It’s not quite as bad as it sounds, with range reviews spaced out every 18 months but, even so, it’s unlikely that their success rate would have been so high without the help of a crack team around her. One of her first tasks on joining, in fact, was to take on a couple of industry specialists to build up a department. These included Robert Dansey, recruited from Buckingham Foods as the product development executive and sandwich guru – he has also since trained as a head barista, so he also has a real strength on coffee. She also brought in Lawrence Sutton as the product development executive chef and hot food guru. Her own expertise and background was also not inconsiderable. Following a degree in food science and nutrition, she had a placement at McVities, where she did ‘blue-sky’ development work. When she graduated she won a place on the highly-regarded Geest March 2010 25

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SANDWICH DESIGNER PROFILE management training scheme and spent six months in Katies Kitchen, developing products under the Tesco’s brand, then transferred to Isleport Foods on desserts. After Geest she went to BHS for five years, designing their coffee shop and restaurant menu, based on understanding customers need states and designing products for them. With SSP UK only recently untangled from Compass, and Camden Food Co launching more or less as she joined, her initial task was to update the existing offer. “We had some good products but details on ingredients were lacking. For example, when I joined provenance was just coming through as a trend, so I had to look at how I could change products to have more of a story behind them, whenever possible. “The customer was also really starting to get savvy at that time. Camden Food Company was just being set-up as I joined and I was able to use that to catalogue the changes. “It was also important initially to ensure that we had strength across all our categories right across the estate, ranging from Millies Cookies to our gastro-pubs. The most important thing for us was expertise and the ability to understand what the customer wants, right across the estate.” Need states apparently vary enormously from one en-route sector to another. Airport customers, she says, have more time and a more positive mind set because they are often going on holiday. Railway station customers, on the other hand, have more limited time. They want a good product and they want to take it away quickly. Range development, in general, depends on large amounts of research, provided by insight and commercial planning manager Faye Peters, and a constant source of reading on the train to and from work for Hannah and her colleagues on areas such as who the customers are, need states, flow and passenger numbers. There’s also a constant drip feed of research data from reports such as Mintel. Once a month the team conducts a full category specific ‘food safari.’

However, there are times when gut instinct takes over from pure research data. “You get a feel for things and sometimes you just know a product isn’t going to be right for one of the brands – that’s a matter of experience.” Interestingly, Camden Food Co, a smaller brand with more flexibility, provides a useful test bed for pushing the range further, with new ingredients and flavour profiles. “One major thing we introduced was quarterly development for Upper Crust: every three months we developed a new range of baguettes, themed for the season, and generally injected innovation into the brand. “We played around in the development kitchen and came up with pizza baguettes, for example, a thing that’s now in the core range. It was a completely new process for us.” Development is brand specific, even if it competes with their other brands. Consequently, there is a quite a bit of friendly rivalry between brand managers over new developments. A major development is used across different elements of the estate, but flavour profiles are frequently modified to suit the customer profile. One would have a Tex-Mex chicken pizza baguette and another would have a chicken fajita wrap, for instance. So, with so much data at their

disposal, what are the current trends, without giving too much away – after all, they’re not paying a small fortune for all this research just to share it with readers of Sandwich & Snack News!? She feels that the themes that have featured so strongly in the past few years are still relevant today: healthy, indulgent and provenance. Cuisines such as Asian in general but Thai in particular, as well as Spanish are still coming through, and premium Chinese food is going to be increasingly important in future, she believes. One useful benefit of working at SSP, an international company, is that she can speak to colleagues around the world about their national developments and capitalise on them. But however excited developers might get over new ingredients or ranges, there are always constraints, of course, particularly FSA considerations on salt and fat content. Interestingly, the company is working with the agency to make some of its products meet 2012 guidelines, but with a caveat that it doesn’t compromise the quality of ingredients in the case of Upper Crust and Camden Food Co. Meanwhile, Camden is part of the early adopter scheme on calorie labelling. Another major constraint has been the recession. “It’s made us question what we do now; is this right for what we want to be? But it has also highlighted the fact that you can’t stand still. We have launched some economy ranges that have highlighted our value – this includes the ‘Big Eat, Small Price,’ launch in Upper Crust, a range of lower price point products. “Customers may have been buying one less thing per month, but I think there are already signs that they are starting to feel more confident.” With so much food to sample and food-related matters to deal with, one would assume that she’s had enough by the time she gets home, but this is far from being the case. “I never really switch off when it comes to food. I can’t go out for dinner without scrutinising menus, and even if I’m in a pub I will often ask if I can take the menu away. After work every day I go home and cook and I love having people to dinner parties. I live and breathe food.”

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that something extra As a British Sandwich Association member you can benefit from preferential rates on Barclaycard payment terminals – including contactless technology – and save £150 on the joining fee. Whether you choose our award-winning contactless technology or one of our other payment terminals, the whole range is designed to: •Speed up transactions •Generate extra income for your business •Make life easier for you. And as a British Sandwich Association member you can also take advantage of: •Waived joining fees •Discounts on minimum billing and terminal rental •Reduced merchant service charges on card transactions.

To take advantage of this deal simply call 0800 046 6808. payment acceptance Barclaycard is a trading name of Barclays Bank PLC. Barclays Bank PLC is authorised and regulated by the Financial Services Authority. Registered in England. Registered No. 1026167. Registered Office: 1 Churchill Place, London E14 5HP.

Looking for Quality and Innovation? PUREDRIVE & TASTE ORIGINAL are able to offer a range of quality cooked meat products including sausage, satay, whole muscle chicken kebabs and formed meat products. These are available in a variety of formats, sizes and flavoured recipes – designed to meet specific requirements.“For catering foodservice and ingredient operators, our products enable ease of preparation, consistent quality, effective portion control and good yield management. Whether you require a product for sandwiches, pizzas, snacking or ready meals, we can develop a solution for you,” says the company. Puredrive & Taste Original are BRC accredited manufacturers serving food ingredients, catering foodservice operators and supermarkets and a specialist in delivering full brand integrity and policy compliance. Tel: 01536 463000.

For sales and development enquiries please contact Martin Burdekin & Jonathan Ashmore on 01536 463000, Email or To advertise call Paul Steer on 01291 636342 March 2010 27

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Developing a sandwich bar as a

franchise model Witney entrepreneur Dave Hackett already runs a 3,000 sq ft café business. In spite of the recession and problems caused by the serious snow, he’s now opened a new sandwich bar/deli in the town with the aim of establishing a franchise operation. Simon Ambrose paid a call


t doesn’t take long for any visitor to Witney, Oxfordshire, an old wool town that has seen better days, to realise that this is yet another Sandwich and Coffee bar City. You might struggle to find a vegetable shop, bakers or hardware shop, but a caffeine hit or a tasty sandwich is never more than a stone’s throw away. How on earth the 20 or so establishments selling coffee and food of some kind or another survive is a mystery to me, although admittedly the town serves a large rural catchment area? Just as curious is why anyone in their right mind would want to open another one, when the risks of opening in such a saturated sector are obviously so high? Well, the good news, as I sit down to interview Dave Hackett, who launched Hacketts To Go in a spanking new £50m retail centre in the town centre called Marriott’s Walk last December, is that he is clearly in his right mind. What’s more, as a trained accountant, and already an established coffee bar retailer in the town, having converted a


children’s play centre to Hacketts Coffee Bar on the site he owns three years ago, he obviously knows exactly what he’s doing. Incidentally, rather surprisingly, he’s also director of a wellknown Painters and Decorators in the area called James and Hackett, as I discovered when I turned his business card over later on, so clearly a man with the Midas touch. That must be a fortune saved on the decorating and accountant’s fees! Having run Hacketts Coffee Bar from the 3,000 sq ft unit in the town for three years, he came to the conclusion that having one restaurant on its own would never generate a decent enough income. What was needed was a new sandwich/deli bar, utilising the experience already gained from the coffee operation, with a view to establishing it as a franchise model. “There were obvious benefits of economies of scale to be had, with costs we didn’t have to pay out again such as logos and the coffee blend. We also had established suppliers.” The experience of running one place already was also

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PROFILE invaluable. He credits their survival though the recession so far to a combination of investment from a silent partner and his ability to keep on top of the numbers, which he views as essential for the successful running of any business. “I talk to other people and they frequently don’t know what their margins are or even their break-even point. No-one has closed in Witney yet, but there’s undoubtedly a lot of real suffering out there. It also means that I can fully get to grips with the financial aspects of the franchise model and be in a position to explain them to potential franchisees.” And potential franchisees he thinks are out there in large numbers. “I think there are lots of people with a little brown envelope, who have been made redundant and are looking for a business to invest in, or who want to work for themselves, so it’s a good time for us to launch.” When the opportunity came up to open on a new retail development as the only independent on site, rubbing shoulders with retail giants such as Debenhams and M&S, he jumped at the chance. They hired a consultant to work on the format and did a lot of research on other similar operators, measuring footfall and spend as well, when possible. If there’s a central ethos, it’s that Hacketts To Go is a lean machine with everything categorised and portion controlled throughout. The name of the game is demonstrating that profits can be made quite quickly, always an attractive feature for would-be franchisees. Initial thoughts were that they were going to establish a central kitchen, but it become clear that for legal, logistical and accountancy reasons it would make more sense to run it as a separate entity. Another element of forward thinking was Dave Hackett’s early view that the general manager of ‘To Go, should be incentivised by giving them a stake in the business and this has been done. “The business is too tough not to have that degree of commitment,” he says. Hacketts To Go offers mainly standard options in a range of sandwiches, toasties, baguettes, wraps, panini, salads, desserts and pastries, to suit the not-particularly adventurous tastes of the locality. Customers orders are mainly made up by staffin front of the customer, although there are some lines premade in chiller cabinets. All the fillings are made in-house. Baguettes include coronation chicken; goats cheese and red onion marmalade; ham salad; bacon, brie & avocado; chicken salad; tuna mayo; sandwiches include egg mayo; prawns marie rose; cheese & pickle; cheese salad; smoked salmon’ BLT and chicken, bacon & avocado. There’s also a Soup of the Day and a big coffee range, made on a semi-automatic machine, with options including Americano, a range of Lattes, Cappuccino, Mocha and Macchiato, all in 12oz or 16oz options. Sales are now going well now as consumers slowly get back into gear after the January blues and shock of their credit card statements. But the initial opening period was less than ideal. For one thing the opening of his unit was delayed by some weeks and he wasn’t able to open until December 10th. Staff had already been taken on in October so they had to employ them in the café before it opened. The effects of the recession meant that a number of operators with units already assigned on the development have

still not opened even now, such as Starbucks, and this helped to diminish the wow factor of the official opening. Worst of all, though, was that the country was about to be plunged into chaos with the worst snow for fifty years. “We opened on 10th December. The first week and a bit were fantastic. We were the only independent on the site and people really do care about independents. We were also fortunate with the position – on the corner of one of the main entrances to the development. “I was encouraged initially, but coming so soon after the Christmas holiday the snow was a disaster, keeping most of our potential customers away. But the early indications are now that it will do well and it is the right concept in the right location.” There have been surprisingly few tweaks since the opening. Customer feedback revealed initially that the baguettes were too small, and they are now doing ‘big boys’ baguettes. They are planning to put more seats in and want to put tables outside as well in the summer. A web site for on-line ordering is currently being developed to target the business community and a breakfast bar was added in January. Amazingly, Dave Hackett now plans to roll out the concept within the year. “Hacketts to Go is a tenth of the investment of the café. We have just got to demonstrate that the model works and the truth of the model is the bottom line, it’s all about the returns. I’m very confident.”

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Taste sandwich bar

launches a pilot franchise scheme Sandwich, salad and coffee bar Taste (UK) Ltd is launching a pilot franchise scheme with aspiring independent owners in mind TASTE (UK) Ltd, the award-winning family run sandwich, salad and coffee bar based in Essex, is launching a franchise scheme for would-be independents. Husband and wife team Jill and Richard Willis, have designed the scheme to suit the kind of person they themselves were four years ago, when they quit their London office jobs to open their own café business. “Opening your own café is incredibly hard, and for those like us who have no previous experience, it can be a minefield. That said, not everyone likes the idea of owning and running a heavily branded franchise, with little flexibility in terms of shop design, or general café style,” said Richard Willis. Jill added: “Thanks to our authorship of How to Start and Run a Sandwich and Coffee Shop, and the business mentoring work we carry out, we have spoken to a multitude of aspiring café owners over the past 12 months. “What they’ve told us time and time again is that they want to open up their own café, but are nervous of the isolation and weight of responsibility. “The kind of person we see being attracted is someone who is already thinking of opening their own, independent café ... they may have skill gaps, lack experience or be opening up on their own without the help of a partner. They are going to invest in opening their own cafe anyway... so for only slightly more they gain the opportunity to open a Taste.”

Would-be franchisees are likely to have had their confidence shaken after the Benjys’ franchise crash a few years ago and the more recent slide of O’Briens UK Sandwich and Irish business into administration (the Irish side has now been bought by another company). But Richard and Jill believe there are still large numbers of people currently looking to get into the industry, frequently buoyed up by redundancy packages or a desire to work for themselves. The success of Subway as a franchised operation also inspires confidence. Perhaps the larger potential obstacle for would-be franchisees is likely to be the fact that Taste is only a single-site operator. Jill remains confident, however. “The concept of Taste was a success from day one, not because of Romford as a town, but because our formula is successful. This same formula can be replicated across the country, and we would work in close partnership with the franchisee to tweak the offering to ensure it suits local needs.” The obvious question then is why are they not opening new sites themselves? “We do have aspirations of opening more Tastes ourselves in future, but our current focus and excitement is on piloting the franchise scheme and helping to launch Tastes around the country. “As any café owner knows all too well, the first 6-12 months of a new cafe’s life is incredibly hard work, and demands all the hours of the day. We had this time

Interested franchisees can learn more by visiting


four years ago, but alongside running the café we have now also started a family, so our ability to work 12 hour days, six days a week has diminished somewhat in the medium term!” How much investment is needed? They reckon a minimum of £25 £30k will get a prospective franchisee started, although the exact start-up costs are dependent on location etc more accurate figures will be supplied on application. Early applicants will be in line for a discount. So, how will it be different from standard franchise schemes? The husband and wife team say it will be designed with the owner operator in mind, offering the flexibility and individuality necessary to feel that a Taste Franchise is an independent café. Their support will include finding suppliers, hiring staff, marketing the business and ensuring the till rings and profits add up at the end of the day.

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BSA NEWS British Sandwich Week Plans are already forming for British Sandwich Week in May, with several media opportunities already established, including a feature in The Manufacturer and celebrity Levi Roots of Dragon’s Den fame to appear on TV’s Market Kitchen. Meanwhile, Stockport Council is also planning to run a series of professional sandwich making competitions around shopping centres during the Week (9-15th May). The Association is also working with a national newspaper to develop a special British Sandwich Week supplement, which will come out during the week. As British Sandwich Week is intended as an occasion for the industry to promote itself, it provides a great opportunity for all types of sandwich businesses to get involved. So do join in and lets us know what you are doing. The BSA consumer website will be fully behind the week and will support any activities we are told about. Contact City Analyst to speak at BSA AGM City retail analyst Paul Smiddy will be speaking at the British Sandwich Association’s Annual General Meeting and Luncheon which takes place at Brown’s in London on Thursday, 17th June 2010. FSA Foodservice Labelling Trials The Association is submitting a formal response to the Food Standards Agency’s foodservice labelling proposals this month. While generally supporting the concept of providing consumers with more information when choosing products, the Association has raised a number of key questions about how the scheme will run. These include: There is currently no means available for smaller retail businesses to provide nutritional information and the FSA needs to make this available; That some guidance is needed on the accuracy of free-to-use on-line nutrition calculators; That tolerances are too low at 20% and could put businesses at jeopardy from Trading Standards – work needs to be done to assess the tolerances needed given the nature of catering businesses; That there needs to be evidence that

consumers want this information sufficiently to warrant the high costs of providing it – the FSA has not taken this into account in its trials; WRAP Project to Cut Waste The Association has agreed to support a project with WRAP, the Government sponsored agency, which is working to reduce waste in sandwich manufacturing. The aim is to study where improvements can be made and to put together advice that will help manufacturers reduce their waste levels. WRAP will also be attending the Association’s next Technical Group meeting in London on 21st April to discuss the project and talk to members about doing a similar study in the sandwich bar market. (See page 36 for the full story.) Salt & Fat Commitments The Association has provided the Food Standards Agency with a commitment statement on behalf of the industry in relation to its salt and fat targets, as follows: The British Sandwich Association (BSA) supports work being done by the Food Standards Agency to encourage consumers to improve their diets by being more aware of their salt and saturated fat intake and the potential consequences of eating unhealthily. The Association encourages its members to work with the Agency to reduce the levels of salt and saturated fat in products, wherever this is practicable both from the perspective of available ingredients and the acceptability of products to consumers. The BSA continues to advise its members to clearly display the salt, fat and sugar levels in their products so that consumers can make a reasoned choice when selecting products. It also encourages the industry to ensure that ranges include a selection of healthy choices. Public Sector Procurement The Association is involved with talks via the Treasury on changes being planned to public sector procurement with a view to cutting the national food cost bill by around 11% in the next 12 months. The Association is concerned about the practicalities of the proposals as well as the implications for some smaller businesses.

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Need some advice on running your sandwich or café bar? Jill Sutherland, award-winning sandwich bar owner and author of ‘Start and Run a Sandwich and Coffee Shop,’ is at your service

Up until September last year we thought we’d been lucky and escaped the recession; we were only a bit quieter than usual and turnover was roughly the same. Something changed in September last year though, and since then every day has got slower and slower. Now my café is only just breaking even and some days we trade at a loss. I can’t carry on for very long like this. What’s going on? Sandwich and Coffee Shop, Essex

Q Our Assistant Manager is pregnant, and will leave at the beginning of April. I’ve started recruiting for her re-placement, but am nervous because I’m not sure I can honour the number of hours I’m advertising due to the tough trading conditions. How can I recruit in the best way for my business? Christian Robinson, Owner of Coffee Shop in Newquay, Cornwall.


To grow a business you have to have the staff resource available. If this was 2007 my advice would be if you find a great candidate, employ them, then go out and grow your business to ensure they are busy and you can pay the wages. However, this is not 2007, and 2010 is a very different trading climate indeed. At Taste it’s important to us to be honest and trustworthy when it comes to our staff. For us, recruiting staff, when we know we could need to make them redundant a month or two down the line, is a no go. Perhaps look at plugging the staffing gap by working more hours yourself in the interim. You’ll save money, and by Easter you should have a far clearer view of trading conditions for the rest of the year, and will be able to recruit in an informed and realistic way.



Firstly, you’re not alone. We also noticed that the recession began to make more of an impact on trade late summer last year, having previously left our café almost unaffected. And I have to say that recent headlines proclaiming the end of the recession left me slightly cold… Early on in the economic downturn, lunchtime low-cost food seemed to hold its own really well, and customers still seemed happy to spend up to a fiver on a high quality freshly made sandwich. Fantastic compared to the hammering the restaurant trade has seen! However, the latter part of summer ’09 saw the start of a change, as more and more people tightened their belts that bit further, in time for Christmas, and began to buy lower-cost pre-packed sandwiches or perhaps made their own lunch at home. The good news is that whilst spending on items such as sandwiches and coffee was the last to be hit, it should be one of the first to recover. So, as people begin to feel more confident, their favourite sandwich will be the first thing they treat themselves to, and buying lunch will hopefully be the first spending habit that will re-establish itself. As café owners our job is to be shiny and fresh and exciting, ready to entice customers back with food that’s delicious and an atmosphere that’s welcoming. Think new menu, lick of paint, re-jig of seating…


Jill and her husband Richard are also business mentors; visit to learn how they could help you and your sandwich bar. If you have a question for Jill, please email

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To advertise call Paul Steer on 01291 636342 March 2010 33




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Hi-tech hygiene system gets UK rollout THE FIRST UK caterer to install a revolutionary sanitisation system has given the technique top marks and plans to roll it out in a new restaurant he is opening this year.


ay Lin, who runs the Taste of China restaurant in Coatbridge, North Lanarkshire, had the Biotek Ozone equipment installed last year and has been using it with remarkable results for all food preparation since. “It’s been really great,” he said. “I am definitely planning to install it in my new restaurant in Edinburgh and I’d thoroughly recommend it to anyone thinking about tightening up on their food preparation hygiene. “I wanted to use the most modern, safest and the best 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 had used various chemicals to sanitise our food preparation areas but these require a lengthy contact time to have any effect and can leave residues which can transmit to the food and we want to avoid that. “Ozonated water is far healthier for food preparation. “It’s far safer for my staff and customers and in the long run will save money because we don’t need so many chemical sanitising agents,” he said. Hailed as “the most cost-effective, clinical and safest way to destroy bacteria”, the Biotek Ozone system kills virtually all germs and viruses and reverts to nothing but purified 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 rolled out nationally in Britain with none of the drawbacks previously associated with traditional Corona Discharge systems. Biotek Ozone’s UK Director Colin McArthur


Biotek Ozone systems come complete with three portable spray dispensers which, when filled with ozonated water, can be used to sanitise areas away from the main equipment such as dining tables.

said: “We’ve already had strong interest from the catering sector and are in talks with a number of local authorities with a view to introducing it into their premises. It has clear benefits for food preparation and service areas as well as their toilets and can have a major impact on the environment while cutting costs to the public purse.” Water running through the Biotek Ozone fully-patented electrolytic system provides the most world’s most effective disinfectant and sanitiser without leaving a chemical residue, flavour or smell. And the Biotek equipment has only one byproduct – oxygen. After it destroys bacteria and viruses, ozone reverts to oxygen. The range of systems is now available in the UK and can be used in homes, restaurants and




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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. The system completely complies with US OSHA standards for health safety. A 20-second hand rinse simply with Biotek ozonated water kills 99.99% of all bacteria, including ecoli, Staphylococcus and Salmonella and MRSA. When used in food preparation, Biotek ozonated water kills 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 rinsed with ozonated water are effectively sterilised to prevent cross contamination.

Second by second the ozone timeline The world’s leading test and certification company, SGS, has verified results from tests on Biotek Ozone systems. 5 - 15 seconds The test show that Biotek ozonated water kills 99.99% of Methicillin-resistant Staphylococcus aureus (MRSA), Staphylococcus aureus, Escherichia Coli, Salmonella choleraesuis and all other harmful bacteria and viruses. 20 - 50 seconds It kills fungus and mould spores on food surfaces, prolonging freshness. 2 minutes Within two minutes it removes chlorine residue in water and within five minutes it decomposes and removes agricultural chemical residues and insecticides.

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.

disinfecting tools and equipment. Kitchen benches, work areas and toilets are ideal areas for bacteria growth but non-chemical use of Biotek ozonated water effectively disinfects and eliminates odour.

Natural Borne killer Ozone is a naturally-occurring element which has been protecting public health in drinking water and wastewater treatment for over a century. It is proven to be a safe and effective antimicrobial, sanitiser and disinfectant in a wide range of commercial and industrial applications. The US Food and Drug Administration has approved the use of ozone treatment of food products after major advancements in ozone generator technology, with Biotek Ozone at the forefront of development, and growing concerns over the safety of chemical disinfectants. Biotek’s ozone technology has been specifically developed to meet the needs of today’s food service industry. It effectively prevents crosscontamination between staff members by killing virtually all bacteria when hands are rinsed for just 20 seconds – in many cases without the need even for soap. The systems oxidize and decompose viruses, bacteria and agricultural residue on fruit and vegetables and destroy chlorine and chemical residue in water. Filtered or salty water and chemicals cannot remove insecticide residue from fruit and vegetables, whereas ozonated water does. Ozonated water prolongs freshness for all raw food, increasing freshness and texture in lettuce or salads. It effectively removes fish odour from fish, utensils and work areas,

FACT FILE ■ Ozone is the world’s most powerful food-grade antimicrobial agent

■ Tests show ozonated water kills 99.99% of bacteria in the first five seconds of contact

■ Dissolved ozone at 1ppm is 3000 times stronger than chlorine at 1ppm

■ Ozone reverts to oxygen after disinfection

■ Biotek systems pay for themselves quickly by eliminating the need for costly chemical sanitisers

■ Biotek systems, once installed, are virtually maintenance free

■ Biotek systems can sanitise work areas during food production hours

■ Biotek products are NSF registered

Contact Biotek Ozone’s UK Sales Director Colin McArthur on 07540 788317. Email March 2010 35

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WRAP targets sandwich manufacturers with new packaging and waste research WRAP, backed by the BSA, is targeting sandwich manufacturers and their supply chains to help identify packaging and food waste, with all the benefits of cost and environmental savings


ew research, backed by the British Sandwich Association, led by WRAP (Waste & Resources Action Programme) is set to calculate the amount of waste in the UK retail supply chain for pre-prepared food for the first time. The plan is to identify how this can be reduced in order for businesses to make cost and environmental savings. Covering four representative product areas - sandwiches, pizza, quiche and ready meals - the research will develop detailed ‘resource maps’ to highlight the amount of food and packaging waste generated for each product type at key stages in the chilled and frozen supply chains. It will also calculate the associated carbon emissions and economic impact, as well as detailing the amount of water used and disposed of during the manufacture of these products. Best practice guidance covering storage, handling and packaging will then be produced to enable companies in the pre-prepared food categories to benchmark themselves against data and maximise opportunities for achieving environmental benefits and cost savings. This will include solutions for minimising waste and improving resource use from initial production through to distribution and back of store. The maps will also include WRAP data on levels of packaging and food waste from households, so that a whole chain can be seen and the ‘hot spots’ identified. WRAP is urging companies throughout the sector to take part in the research to help provide a detailed understanding of the waste produced across all components of the supply chain. Data collection will include a comprehensive industry survey and company-specific resource minimisation reviews, covering 80% of the UK market for the products selected.

‘WRAP is urging companies throughout the sector to take part in the research to help provide a detailed understanding of the waste produced across all components of the supply chain’

Charlotte Henderson, Retail Supply Chain Programme Manager at WRAP, said: “Identifying where waste is generated, and the reasons why, will help the development of effective solutions which are tailored to these products, with learnings then applied across the category. By sharing these with the sector, we aim to help companies at all stages of the supply chain access these commercial and environmental benefits.” The research is being undertaken by Food Processing Faraday in partnership with the Centre for Value Chain Research at the University of Kent. The British Sandwich Association, Pizza, Pasta and Italian Foods Association, Chilled Food Association, and the British Frozen Food Federation, are also supporting the project. Ian Blakemore, Head of Programmes at FP Faraday, commented: “Being able to measure what works and what doesn’t - is fundamental to improvement. This study will provide information on what Jim Winship


happens to key ingredients for key preprepared foods categories including sandwiches and pizza. “Food Processing Faraday is accomplished at turning knowledge into solutions, and the experience of project partners will ensure that the study is credible and that results will be utilised across the sector to inform improvements.” Individual company data will remain confidential and the findings are due to be published later in 2010. WRAP has also commissioned resource maps covering other categories, including fruit and vegetables, meat and fish, which are now nearing completion. Businesses interested in getting involved with the project should email Jim Winship, Director, British Sandwich Association and Pizza,Pasta and Italian Foods Association, said: “Our associations are supporting the project as we believe it will both assist businesses to better manage waste and cut costs while also helping the environment and the drive for greater sustainability.” Kaarin Goodburn, Secretary General, Chilled Food Association, added: “Waste is a strategic issue for chilled food manufacturers to reduce both costs and support future food security and sustainability agendas. We hope this project will build on CFA’s sustainability activities over the best part of a decade, providing a comparison with 2005 Defra-funded work and tracking progress in reducing waste. Informal CFA data indicates members have, since 2003, reduced waste by more than 25% and reliance on landfill by nearly 70% although the chilled prepared food market grew by nearly 30% over that period.”

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Packaging operators want to work with the sandwich industry to find a solution to recycling/collection Foodservice Packaging Association members want to do more to encourage recycling of foodservice packaging items discarded out of the home, but there’s a real need for a national infrastructure for collection. That was the conclusion of its first Environmental Seminar, held recently in Birmingham


nnovation and responsibility should be the two key drivers for the foodservice packaging industry, according to speakers at the Foodservice Packaging Association’s first Environmental Seminar held recently in Birmingham. More than 100 members of the FPA debated the challenges facing the industry, lead by key speakers from Eco3, WRAP and Closed Loop London. Speakers at the seminar highlighted a number of issues relevant to the sandwich sector. Leigh Holloway, director of environmental packaging consultancy Eco3, talked about the need to educate both consumers and trade buyers to complete life cycle considerations and the need to examine the implications of all sustainable product strategies, taking care to ensure that reducing impact in one area did not cause problems in another. There is also a need for the consumer to understand the function of packaging and the positive role it plays in the food chain. Joshua Sharman of WRAP also talked in details about the challenges facing foodservice. Mr Sharman suggested the industry needed to get involved with schemes to encourage consumers to participate in on-the-go recycling. Mr Sharma also highlighted WRAP’s work with the British Retail Consortium to revise consumer packaging labels to make the environmental implications clearer and suggested the FPA’s members should consider a similar scheme for foodservice packaging.

A key issue for Chris Dow, Managing Director Closed Loop London, was the inconsistency amongst Local Authorities in kerb side recycling and the lack of ‘away from home’ recycling facilities. To avoid legislation, FPA members were urged to collaborate with other agencies to ensure facilities are put in place to recover recylate wherever it is generated. The event concluded with a lively debate amongst manufacturers and distributors, demonstrating that across the industry there is a strong sense that members are willing to do more to encourage recycling of foodservice packaging items discarded out of the home, although little in the way of a national infrastructure yet exists for collection. Martin Kersh, Secretary of the FPA comments: “These issues face all of us working in the out of home sector and the seminar highlighted the willingness of our members to collaborate with operators to find a solution. If sandwich and snack operators would like to take this further we’d be happy to facilitate further talks about how we can work together to devise

recycling/collections schemes that work for customers, operators and manufacturers.” Summing up, Martin Kershn said: “Our members take their responsibilities very seriously and the innovation and investment that they are collectively making in a sustainable future is impressive. New materials are being tested and brought on-stream all the time. The challenge is now to work together to ensure collection and processing of appropriate products. We have a strong track record in this as more than 20 years ago our industry founded the first ever recycling scheme by establishing Save a Cup for the vending industry. We’re a group of innovators looking to secure both our businesses and our planet for the future.”

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our exciting new eco collection from Planglow. Ecoco includes a 24hr wedge, baguette bag and a frosted ecopaque label. The label looks like plastic but is actually paper which means that it will biodegrade along with the packaging.

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To advertise call Paul Steer on 01291 636342 March 2010 39

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Rocky Andrews

a recipe for success Rocky Andrews might not have lasted the course in The Apprentice, but he’s made a huge success of his sandwich based chain of Fatso’s Filling Stations. Attention to detail has been the key, he says, particularly when it comes to selecting suppliers. Sourcing good food-to-go containers and cups has been a particular concern


andwich shop entrepreneur Rocky Andrews owes his success to hard work, attention to detail and a willingness to learn from his mistakes – characteristics which he thought would give him an advantage over fellow candidates in the last series of BBC TV’s The Apprentice. Yet 21 year old Rocky, who owns a lucrative string of 15 sandwich shops in the North East of England, surprisingly failed to impress Sir Alan Sugar and made an early exit from the second episode after his team made a financial loss during a catering task in the City of London. Despite leaving the show so soon, Rocky returned undaunted to his increasingly successful chain of Fatso’s Filling Stations – even more determined to build the business, which he started aged just 17 after arthritis stopped him from pursuing a promising footballing career with Middlesbrough FC.

Fatso’s Filling Stations now employ 150 people in 15 retail units across the North East – and it already earns Rocky more than the £100,000 salary that was on offer from Sir Alan! Rocky is also planning to open three further premises in the region in the near future, and hopes to expand significantly into neighbouring Yorkshire over the next few years. “I was that series’ youngest candidate for The Apprentice and taking part in a programme like that was hugely exciting and a massive learning curve,” said Rocky, whose boxingmad father named him after the world heavyweight champion Rocky Marciano. “It was a fantastic, albeit brief, experience but now I’m able to concentrate on what I do best!” Fatso’s Filling Stations serve thousands of busy workers, hungry shoppers and students across the North East of England every week. The menu offers a wide range of freshly made ‘to


go’ food including sandwiches, salads and snacks such as homemade, seasonal hot soups served with handmade bread, jacket potatoes with a variety of hot and cold fillings, toasted sandwiches and confectionery – including the now legendary double chocolate fudge brownies! “We create good quality food at good value for money,” explains Rocky. “We start from scratch every morning to ensure that everything we serve is fresh, and everything is made to order by our highly trained members of staff.” Rocky is well known for his four rules of successful business – hard work, attention to detail, a willingness to make mistakes and the ability to learn from those mistakes – but another critical key to Rocky’s success is the presentation of the Fatso’s food offering. With a well deserved reputation for fresh tasty food at competitive prices to uphold, Rocky needs to be

able to rely on his range of ‘to go’ containers to keep his customers happy and safe from spillage. For hot ‘to go’ items such as jacket potatoes, Rocky uses the Diner-Pak range of rectangular EPS (expanded polystyrene) containers and lids from single-use packaging manufacturer Solo Cup Europe. Available in three sizes (15oz, 26oz and 34oz), the Diner-Pak containers are light but strong, which enables operators to stack them without crushing. Their high level of insulation and firm fitting lids mean that foods remain hot and can be carried safely without spillage. The containers can also be used without lids, saving the cost of the lid when the food is to be eaten immediately. Another favourite on the Fatso’s menu is homemade soup. The choice changes daily and Rocky is very definite about the way in which it is served. “There’s nothing worse than buying takeaway soup only to find that it’s

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PACKAGING Planglow launches Ecoco baguette bag and sandwich pack Planglow has launched Ecoco, a new eco collection combining rustic kraft material with eco-friendly branding. As the packaging explains, all of the materials used come from paper mills that manage sustainable and renewable plantations, using no old growth forests. The natural tones of the kraft brown and the leafy greens highlight the environmentally friendly aspect. The window is also derived from renewable plants, rather than oil based plastic. There are three products: a 24hr sandwich wedge,

baguette bag and label. Both the baguette bag and sandwich pack feature a treering like fingerprint logo, promoting the 100% biodegradability and compostability of the products. The accompanying label is made from Ecopaque, which looks like plastic but is actually a type of biodegradable paper. The collection allows customers to easily introduce a branded packaging range without expensive design costs or large stock holding, says Planglow.

Finally, to round off a good meal, a takeaway tea or coffee is nothing unless it too is piping hot and easy to handle. Solo Cup Europe’s range of Paper Hot Cups deliver a high performance single-poly structure and an upscale appearance, in a choice of colours and with a range of lids. When not involved in the day to day aspects of running his business, Rocky regularly takes time out to assess and evaluate the quality of his suppliers. “When running a busy foodservice operation like

lukewarm by the time you get it back to the office or your home,” he explained. “For a customer to really enjoy our soup, it’s got to stay piping hot but it’s also vitally important that the lids fit properly to prevent spillage and injury, and that the containers are comfortable to hold.” To meet these requirements, Rocky uses

Fatso’s, you use the very best fresh ingredients but you also need to ensure that your customers can rely on the containers!,” added Rocky. “You could be producing the best soup in the world but if the container lets you down and either leaks or is too hot to hold, that customer will very quickly become a lost customer! “It’s really important in a successful working relationship that a supplier understands the individual demands of customers and is always able to respond quickly to a request or talk through a solution.”

Heavy-Duty Paper cups, also from Solo Cup. They can be used with a vented paper lid for soups and other hot foods, or for an economical choice, with a translucent plastic polypropylene lid. Like the Diner-Pak food containers, the Heavy-Duty Paper Cups are available in a range of sizes including 8oz, 12oz, 16oz and 32oz. March 2010 41

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Remmerco develops own range of manufactured products REMMERCO has developed a complete new range of its own manufactured products, as well as working as Master Distributor for Sabert Europe in producing high quality disposables to the trade. Last year saw the introduction of rPET gastronorm sized platters in black. Designed as a heavy-duty product, these items are high quality and are re-usable, as well as recyclable. Several additional sizes have been added throughout the year giving a comprehensive selection to customers. The Platters themselves are 50% rPET and the lids are 70% rPET. The company has just introduced new “Glass Look” platters in 11 sizes and shapes, which are made from PS but look exactly like Glass. These items share a common lid with the Gastronorm rPET platters so the right combination can be used in any environment. A range of matching “Glass look” bowls and plates is in development and will be available this month (March). The company launched its own range initially in 2008 with the

production of a full range of “Style” bowls, with 14 injection moulded PS bowls in several shapes and capacities. Meanwhile, this year is seeing another big push forward with the introduction of PP Casserole pots and stew pots for the microwave, as well as Palm leaf platters and plates for environmental friendliness. Ever mindful of environmental needs there is a unique combination of multiple use products together with biodegradable and recyclable items. The sixth edition of the catalogue for 2010 has now been launched and can be downloaded from or ordered by post from Remmerco head office. Meanwhile, its new head office at Gatwick has doubled storage capacity and deliveries are aimed at despatch within 24 hours of order. Most items are available through a comprehensive wholesaler network throughout the UK.

Compostable lid wins Best Disposables award VEGWARE, said to be the UK’s only totally plastic-free food packaging company, has won the 2010 Caterer and Hotelkeeper Equipment and Supplies Excellence Awards. Vegware’s compostable hot cup lid won the disposables category and was also commended in the green category. The judges were impressed by the lid’s high performance and low environmental impact, being able to compost completely in 8-12 weeks. Vegware’s MD and founder, Joe Frankel, said, ‘This lid is a world first, and we are delighted our innovation has been recognised by these awards.’ Vegware’s winning product has also been short-listed for other awards, including the Hotelympia Innovation Awards. As part of the final stage of judging, Vegware produced a short film about their lids, which was shown at the Hotelympia Innovation Lounge and at The compostable lid was also nominated in the Café Society Awards 2010, short-listed in the Innovation and New Product categories.

New Duo Shield Double Wall Cup NEW from Solo Cup Europe is a double wall cup: the Duo Shield, with air-pocket insulation to keep contents at a comfortable hand-hold temperature. The cup is offered in two attractive full print designs, Tuscan and Symphony, and the cup’s matt finish is designed to give a better grip. A full range of sizes is available from 8oz, to 12oz and 16oz and the cups are compatible with Solo’s Pinch and Push lids, Traveller Plus lids and regular Hot Cup Lids. As the lid fit is the same as Solo Cup’s single

wall cup range, no additional lids need be stocked for this new double wall cup. Tony Waters, managing director of Solo Europe says: “In the UK 20% of ‘to-go’ hot cups sold are double wall cups as they remove the requirement for additional outers, napkins and double cupping, keeping both costs and waste management down. As this cup is made from 95% renewable resources, it also has, like many of our products, a strong sustainable platform.”


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Print your own product labels containing nutritional and compositional information created by your own recipes. Labels contain information by 100gm and by pack

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To advertise call Paul Steer on 01291 636342 March 2010 43

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Tri-Star launch Hybrid salad tray range FOOD packaging and disposable provider TriStar, has launched Hybrid, - an environmentally friendly range of multi functional and contemporary salad trays. It combines a fusion of materials to offer the highest levels of presentation to forward thinking food-on-the go retailers who want to increase impulse purchase, says the company. Designed for use with pasta, rice, beans, noodles, sushi or green salads, it combines the rustic and fresh current look of plain brown Kraft board with a designer look, black interior and anti fogging rPET lid. This is separate

to the box so is easy to fill, plus won’t flop forward when the consumer eats from it, either on the move or at their workplace.

The lids also incorporate a non-slip stacking rim for optimal display and merchandising purposes that also offer

Total Packaging Systems move into new entry level equipment A new range of entry level equipment is being launched by Total Packaging Systems, driven by recent changes in customer demand. The company’s previous experience in the past has been with large blue chip companies, producing for major retailers within the sandwich, snack and convenience markets. But the last 12 months has seen a complete change in demand with enquiries coming from smaller outlets, schools, hospitals, care homes and new business startups. The new range of sandwich sealers, tray sealers and flow

wrappers is aimed at answering the demand for equipment offering cost efficiency, reliability and adaptabilty. “We have recently diversified into the supply of smaller, entry level equipment, as an addition to the high end, complete production systems,” says the company. “We have also looked at how to develop equipment to be more versatile, as customers are searching for value for money and want to utilise equipment completely. Packing various product ranges and sizes on a single machine is now an expectation, not an exception. “Many enquiries


have been requests for packaging consumables, as well as the equipment itself. This fits very well with our aims to provide a complete packaging solution, a “one stop shop” for packaging consumers. “Without doubt, the key to many of our recent sales has been after sales service; customers want the peace of mind that any equipment they purchase will be supported. In many cases smaller factories will not have engineering staff, increasing the importance of reliable, consistent maintenance and service.”

flexible labelling opportunities. Plus, the unbleached Kraft trays are printable for customers who wish to brand their packaging accordingly. Kevin Curran, managing director, Tri-Star Packaging, said, “It’s great to be leading the way with such environmentally friendly, quality products that really stand out from the crowd. As the Hybrid range has such a premium look, we believe it will help to boost salad sales for our customers across the retail and food service sectors.” It is available in three sizes (225mm x135mm, 150mmx110mm and 105mmx105mm).

New platters and lids from Dalebrook Supplies Dalebrook Supplies Ltd have launched new stackable rectangular platters and lids for sandwich and coffee shops. The melamine platters are available in black or white, are completely flat and have anti-slip silicone feet. The accompanying lids interlock with the platters making stacking easy and secure; the platters and lids can even be stacked and moved into overnight refrigerated storage. The PC raised covers have been designed to fit the platters and are available in 93mmH and 143 mmH.

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To advertise call Paul Steer on 01291 636342 March 2010 45

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ReYnolds opens a second sandwich and cafĂŠ bar

Ben Reynolds has opened a second sandwich and cafĂŠ bar in London and is already looking ahead to another three units. This is how it was done

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e have always planned to expand our business by opening new outlets and have been successfully trading in our first shop for over two years. After spending every waking hour ensuring our first sandwich shop ran smoothly we concentrated on preparing for expansion. Running a sandwich shop really emphasises the importance of being prepared. When the door opens every morning you must be prepared to serve the first customer immediately. As the clock approaches 1pm you must be ready for the oncoming crowds. To open our second store we also needed to be prepared. Every detail of our business was documented and streamlined to make the day to day running of the business as robust as possible. Before starting at Reynolds we had worked in large, professional companies, running sizeable chunks of business. This had highlighted the need to be prepared and organised. Business processes, up to date paperwork and good communications will help almost every business. We have tried to apply all we had learnt to ensure Reynolds was run like a big business to make growing as smooth as possible. Once everything was in place we started our search for the next store.

Finding a new site Economic recessions have happened before and will happen again. Blaming governments, banks or even flower sellers (blamed for the Tulip bubble and consequent recession of 1637) is futile. As business owners we must simply look for the opportunities during the good times and the bad. This recession has had its casualties and one of those threw up an opportunity for us.

A unit in a good location came onto the market due to a business failure. The owner had simply opened the wrong business in the wrong location and the business quickly stalled and failed. We were able to take on the lease and quickly convert the premises from a patisserie into a Reynolds. This meant that much of the ‘boring’ expense such as air con, emergency lighting and extraction had been taken care of. A quick flurry of solicitors, architects, designers and shop fitters and we were ready to open. All of our planning and preparedness meant we were open for business a week after signing the lease. The second Reynolds store is located on London’s Charlotte Street just half a mile from our first outlet. Although reasonably close, very few people on Charlotte Street knew Reynolds. We had to start from the beginning again and build a customer base from scratch. A small amount of marketing, some special offers and a sampling program has helped our new customers find us and our experienced team have helped turn them into regulars. Know your customers Before founding Reynolds I had a career in advertising and Mrs Reynolds was a fashion buyer. Although very different from what we do now, there are more similarities than many would imagine. For both of us, we were very focused on ‘customers’ and needed a good understanding of how they thought, behaved and ultimately made choices over their spending. Every business can be improved when you have a better understanding of your customers. We took all of these skills and applied them to our business. In practical terms, we know the type of person that works on and around Charlotte Street. The area is predominantly made up of advertising and media companies. Charlotte Street is home to the advertising giants Saatchi & Saatchi, where I spent two years in the 90’s learning about ‘consumer motivations.’ Aside from media, the street is famous for its restaurants and has just been nominated by Google street view as best foodie street in the UK. Our customers are career minded office workers, who work hard but enjoy food and

Opening a new shop is costly but taking on premises that had been already been fitted out as a patisserie and using reclaimed furniture and lighting have meant that we kept the cost down as much as possible.

Mayonnaise, Dressings and Sauces Sublime... Piquant manufacture a range of quality mayonnaise, dips, dressing and sauces from our BRC accredited production facility in the West Midlands. We supply many standard products as well as being able to work on bespoke development using our in house NPD facility. If you are looking for unusually high quality products, from a company with a real interest in your business then look no further, you have found us!

To see our complete range of products visit our website or give us a call to discuss any of your requirements. Tel: 01922


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Our customers are career minded office workers, who work hard but enjoy food and socialising.



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socialising. Many of them have a very good understanding of brands and can be put-off by big high street brands. So much so, that the local Starbucks closed a couple of years ago. So having a clear idea of who our new customers will be and how they behave, we were able to build the new shop around the customer. We used the visual cues of foodie language: handwritten blackboards, natural materials and muted, natural colours. We teamed this together with a mix-match of old furniture that would sit comfortably in a trendy Gastro Pub to create a very relaxed, informal seating area. The back wall of the shop has been covered with wooden fruit and vegetable crates. This not only looks good but conveys to the customer that we use a lot of fresh food. We then completed the look with reclaimed lighting that originally hung from the ceiling of the Fort Dunlop factory in Birmingham during the 1940’s. Despite our local Starbucks closing, what they successfully create in-store is the ‘third space.’ Neither home nor work but somewhere inbetween. We used this philosophy to create a space that is not simply somewhere to eat a sandwich but somewhere to meet, hang out or work. We have a couple of large oak communal tables (1960’s school canteen tables) that we encourage customers to use for work meetings. There’s plenty of room for laptops, books and paperwork. Installing WiFi has also helped to encourage people to go about their daily business and be a part of Reynolds. The space is not just a seating area but a space for use by the local community of workers and residents. We have designated an area for exhibiting art work and have teamed up with local art group Fitzrovia Noir, who display works depicting the local area and people. This has really demonstrated to our customers that we are not just ‘another shop’ but are part of the local community. The whole thing works well and we have very quickly established a customer base. Opening a new shop is costly but taking on premises that had been already been fitted out as a


patisserie and using reclaimed furniture and lighting have meant that we kept the cost down as much as possible. It would have been very easy to spend three of four times as much if we had taken on a shell and kitted it out with designer furniture. Further expansion opportunities As a business we feel it is our duty to give back to society in some way. To this end, we support The Fred Foundation, a charity that helps provide tailored education to children with autism. The charity runs fund-raising events for which we have supplied canapés and staff. This got us thinking about catering for other events. As the owners of a business we recognised that we had a fully fitted kitchen that we only used for eight hours a day, five days a week. The rest of the time the kitchen stood idle while we continued paying rent. We saw this as an opportunity and have expanded into outside catering producing canapés and then staffing events such as product launches, fashion shows and film premiers. We also recently catered at a conference for 400 people. This bolt-on business has really boosted our turnover and is an area we plan to grow. Future Plans We now have two shops, a growing customer base and a small, but expanding events catering business. This year we plan to grow customer numbers and turnover, make efficiency improvements in our kitchens and further reduce some of our costs. The next step will come later in the year when we start looking for further funds to expand from two shops to five. If you have experience in this sector, are interested in working with us and are sitting on a large pile of cash please get in touch for a chat! Ben Reynolds Reynolds 53 Charlotte Street, London, W1W 8DW Reynolds 34 Eastcastle Street, London, W1W 8DW

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Cherry Heather

a taste of Indonesia, Japan and Scotland

Japanese and Indonesian husband and wife team Reiko and Iwan Sasaki are building a growing reputation for one of the best sandwich bar offerings in the UK. A Sammies Gold award winner last year, Glasgow’s Cherry & Heather is wowing customers with fillings such as meatballs in Indonesian bumbu kecap with chilli & peanut; and Kaffir lime & lemongrass chicken with roasted red pepper


angers football team supporters have an additional reason for supporting their team when they visit the Ibrox Park stadium in Glasgow. Close to the iconic venue is one of the most interesting sandwich bars in the UK, which is achieving a growing reputation for innovation, using the best of Asian and Scottish cuisines. Cherry & Heather Fine Foods is run by Reiko Sasaki, who comes from Japan and her Indonesian husband Iwan Sasaki, both of whom have been in catering trade more than a decade. The name, Cherry & Heather, captures the unusual mix in a nutshell: Cherry for Japan and Heather for Scotland. At this tiny takeaway and deli opposite Cessnock subway, the menu encompasses takeaway rolls, home-made soups, stew and sushi in imaginative combinations of fresh, high-quality ingredients. Although the lunchtime queue goes out the door most lunchtimes, thanks particularly to eager custom from the nearby BBC HQ at Pacific Quay, efficient service ensures that nobody is kept waiting too long. Their signature filling and best seller is meatballs in Indonesian bumbu kecap with chilli & peanut; then there’s also Kaffir lime & lemongrass chicken with roasted red peppers, which is also a big seller. Customers also love the Black peppered pastrami & spicy tomato salsa; Roast pork & chilli jam; Chorizo & smoked paprika mayonnaise; Roast beef, Scottish cheddar & cream of horse radish; Tuna with home marinated olives & greenbean salad; Scottish smoked salmon & Mascarpone, as well as Brie with spinach & caramelised red onion marmalade.


Google the sandwich shop and there’s lots of references to how fantastic the sandwiches are from customers, as well as how wonderful the vegetarian options are – all for just £2.60, a blanket price for all its options. Bear in mind that the Scots are probably more conservative in taste terms than most (no disrespect intended) and their achievement is underlined in bold. It’s not only cheaper than chips, but at least twice as healthy and far better tasting to boot. There’s also a cracking range of biscuits and cakes, previously all made by Reiko but now bought in from a craft baker, all at remarkably low prices. Two-bite biscuits at only 30p each, tray bakes, and the accurately named ‘Ian’s delicious carrot cake’ provide several excellent reasons to finish lunch with a little something sweet. Surprisingly, neither of them has much of a background in catering; Reiko used to be a bartender in a restaurant and bar and he used to run a B&B back home. But both of them had a burning ambition to run their own food business, and while a sandwich bar/cum deli wasn’t quite what they had in mind initially, they are more than happy with the way things have turned out.

We had no real idea of what the British really liked in the way of sandwiches, so I suppose that meant that we experimented more.

Meatballs in Indonesian bumbu kecap Cherry & Heather’s best-selling sandwich is their meatballs in Indonesian bumbu kecap with chilli & peanut. To make the sauce (the bumbu), Iwan Sasaki combines some Indonesian soy sauce (the kepac) and a sweet chilli sauce with some extra chilli, as well as peanut butter and kaffir lime leaves, and then reduces and thickens it over heat. It is then combined with the meat balls.

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SANDWICH BAR PROFILE And my goodness me, they’ve learned fast. Although they have only been operating since October 2006, they have already been runners-up in the BBC’s Good Food Awards and they were joint Gold Winners in the British Sandwich Association’s Sammies awards for Best Independent Sandwich Bar last year, with such exalted company as London’s swanky Napket and Abokado. Meanwhile, Iwan Sasaki has proved himself both unusually creative and able to perform under pressure. He won the Glasgow regional heat in one of the categories in the BSA’s Sandwich Designer of the Year competition last year, and could have gone on to greater things had he not been unable to travel to the finals in London in May. The interior, frankly, wouldn’t win any prizes. This is a shop where you don’t linger to enjoy the decor, although there’s always a bit of banter. So, how did it all come about. “Probably the most influential cooks in our life were our own mothers. We believe that good food definitely makes people happy and we wanted to share a little happiness in our neighbourhood,” says Reiko Sasaki. “When we got to our 30’s we decided that we wanted to do something for ourselves and so we opened in a former butchers and vegetable shop. We sold mainly groceries to start with, expecting to be serving people from the area, but after a while it became obvious that our customers were really people from the local offices, so we started to change direction and moved more into sandwiches after around six months. The main customer base is now neighbourhood office workers on weekdays and local residents at the weekend. “We had no real idea of what the British really liked in the way of sandwiches, so I suppose that meant that we experimented more. We still try to not have the same sandwiches as everyone else. “We learned what customers liked and what they didn’t like quickly. The menu is stable now although we also have specials. We do a smoked mackerel with beetroot, for example. We also have a confit duck and there’s a mozzarella with sun-dried tomato.” There is just one carrier for the fillings: white rolls with a variety of seeds on the top, supplied by a good local baker. The couple have found that it’s what customers prefer, so there’s no point in changing. It also makes it quick and easy to serve, and with customers building at lunchtime, they need to be quick. Now in its fifth year, they have recently taken on a neighbour’s son full time to help out. “It has been getting better every year,” adds Reiko. “The beginning of January was quite tough – the same as the previous January, but I didn’t feel that the credit crunch affected us that much last year. We have seen a few of our customers close down, so maybe we’re down a bit, but not much.” March 2010 51

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Dealing with a

rent review With costs a key business concern, Ed Auger of Kings Hill based Vertex Law examines how to save money if your landlord presents you with a rent review

Do you need to do anything? Check your lease. Short leases are unlikely to contain any rent review provisions, so the rent should not change during the lease term. However, leases for four or more years will probably include provisions allowing the rent to be reviewed, generally every third or fifth year. Once you know the review date, adopt a reminder system giving you advance warning of an impending review. Calculating the new rent The three most widespread review methods are an open market rent review, a ‘linked’ rent review, or reference increases in the Retail Price Index (RPI). Open market is the most common, with both parties, usually via agents, agreeing the rent payable on the open market for the premises. For RPI reviews, the old rent is simply multiplied by the relevant RPI figure. A small minority of leases, mostly affecting retailers, link the revised rent to, typically, the shop’s turnover. These ‘linked’ reviews rely on disclosure by the tenant of relevant information. The process for review will be set out in the lease.

In summary: ■ Don’t ignore a rent review date; ■ Familiarise yourself with the rent review provisions, if any, contained in your lease. Seek legal advice if you have any questions; ■ Instruct an agent to determine a reasonable revised rent figure; ■ Make sure the revised rent is recorded by way of a rent review memorandum.


Plan ahead Commercial leases often provide that the revised rent can be agreed during the six months leading up to a review date. If the revised rent has not been agreed by the review date then the passing rent usually continues until the revised rent has been agreed. Most leases allow the rent review process to continue indefinitely during the lease term. Such a situation rarely favours the tenant because commercial leases usually state that the tenant will pay the difference between the passing rent and the revised rent from the review date until the date on which the rent is agreed together with interest – usually the base rate – on the balancing figure. Seek professional advice There is nothing to stop you contacting your landlord direct but having a good chartered surveyor assess the likely revised rent, based on the amount being paid for similar premises (called ‘comparables’), is invaluable. Once you have an open market figure you will be in a much stronger negotiating position. If you wait for your landlord to make the first move, the proposed rent is often significantly higher than the passing rent. Without a surveyor’s advice it is much harder to agree a more realistic level. If you pre-empt the process by proposing a reasonable figure of your own then the landlord may well accept to save the trouble of contesting it. If agreement cannot be reached, commercial leases usually provide for an independent arbitrator to determine the rent. Once agreement is reached, or a determination made, both parties should sign a rent review memorandum, as evidence of the agreement. Ed Auger can be contacted at or 01732 224010

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Shmoo….. 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

£25,995+VAT or £95+VAT

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 week subject to status.

Shmooch . . .

Complete starter packs including machine & 300 servings for around £300 Contact us for a demonstration at your premises Tel: 0121 245 1945

To advertise call Paul Steer on 01291 636342 March 2010 53

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There’s no better place to see new developments in fruit and veg for the sandwich sector than Berlin’s Fruit Logistica exhibition, as Nellie Nichols discovered in a recent visit

Honestly, I’ve never seen so many Snow White shiny apples, glossy tomatoes or sleek and symmetrical peppers for that matter. As far as the eye can see there are perfect and polished examples of fruit and veg from all over the world and I am completely lost. Well if the 2009 Fruit Logistica attendance figures of 50,000 from 120 countries are anything to go by, in an exhibition centre of over 88,000 sq metres, it’s hardly surprising and the thought of ever finding the cloakroom and my overnight bag again seems a possibility fast fading into oblivion. Fruit Logistica in Berlin describes itself as ‘the whole spectrum of the fresh fruit and vegetable sector’. But much more than this, it’s also a haven of packaging and labelling, transport and logistical systems, produce handling and storage solutions, as well as cultivation systems. Here if you walk the endless aisles, you will be rewarded by finding some of those answers you have been looking for in this the wondrous world of fruit and veg. Have I gone mad and diversified into buying produce in pallet quantities for my clients? Of course not; but in my never ending quest for good ideas and innovation on their behalf I am here because, well, it should be done. Norman Parkinson once said if you keep your eyes open you will always find inspiration everywhere around you. In my book all food exhibitions are worth going to, the more lateral the better. If you stick to the familiar you’ll forever tread water in the sea of normality. One of the first impressive products I find are the miniature Cherry Oranges from Southern


China. Barely bigger than a large cherry tomato, they have been cultivated for more than 1,300 years, previously reserved for the Emperor’s pleasure. Now exported between December and March, they are easy to peel and extremely sweet and juicy. A small seasonal box of these to go with your lunchtime sandwich would make a vibrant change to the ubiquitous apple. (Available through the Uniagro Group). On to Koppert Cress from Holland, the originators of micro vegetables. Although many of these shoots and cresses are available in the UK, Koppert will always have the edge for me for their speciality products and on-going innovation. Amongst the ones I love are their China Rose Sprouts, the prettiest of pink and green and deliciously spicy; Sunflower Sprouts with their sweet but nutty flavour, and Beetroot Sprouts, earthy in their taste and glorious deep red colour - just three of many that are uber sandwich friendly. But my favourites in a diverse range have to include their Oyster Leaves which taste of the real thing; their Pepquino, looking like miniature watermelons and tasting of fresh cucumber with a slight sour flavour, and best of all their remarkable tiny yellow Sechuan Buttons; that sparkle with electricity and numb you once you put them in your mouth….. ( I have to make a bee-line for the Innovation Awards to see the nominated products and vote for the best. I spend far too much time playing with The ART, the Arils Removal Tool. Despite sounding like an instrument of torture, it’s an

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unbelievably clever and simple instrument for pitting pomegranates quickly cleanly and easily, and merely comprises of a bowl, a grid and a flexible silicone dome. ( Then there is the Bellaverde Sweet Stem Broccoli, a new sweeter variety of broccoli, with a long thin stem, which aside from cooking is delicious raw in salads. After the first broccoli head has been removed, new young shoots grow in the sun and are hand-harvested after just ten days. This is what gives them their delicate sweet taste, vibrant colour and special texture. Available from mid June to the end of November. ( ) I also love the Dimmidisi Carrot Fettuccini for being a new and innovative way of cutting carrots for cooking or using raw in salads finally a new way to present carrot far removed from that dated 80’s shredded coleslaw look. ( On the equipment side I am very taken with the QS 300, a portable instrument for monitoring and measuring the internal quality of a wide range of fruits and vegetables without damaging the product itself. The unit can be used

to measure the sugar content in Brix, the consistency of the fruit pulp in kg/cm2 and the level of acidity in g/l. Just place the instrument on the surface of the fruit, the data is then processed automatically and instantaneously by the unit and displayed on the screen. I may well get one to keep in my handbag, it could turn out to be very useful indeed. Sadly I’m running out of time and the winner won’t be announced till tomorrow, the final day when I’ll be back in Blighty nursing my new collection of blisters. To be honest I could have spent at least another day here unearthing other nuggets of interest. So, if you’re up for it next year the dates are 9 – 11 February 2011. I think I’ll pop over again, I’ll be the one in a far more sensible pair of trainers. Nellie Nichols is a food consultant and is contactable on W: E: The above is based on her independent views Nellie Nichols March 2010 55

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Sandwich and café businesses need to think of energy management as being critical for cost reasons, as well as a means to embed sustainability and change across a workforce, argues BSI Training’s product marketing manager John Osborne

Walk AND talk

energy efficiency I

mproving energy efficiency within a business can provide a number of real benefits. Not only will it help to reduce impact on the environment, but it will also save money. Why then, do so many companies fail to put sufficient energy management policies in place to improve their effectiveness? A BSI study revealed that 80 per cent of respondents rated energy management as “very important”, with the key driver being to reduce or

control cost, yet 60 per cent didn’t have an energy management policy in place. Organisations are clearly talking the talk when it comes to energy consumption, but simply making the right noises isn’t enough. If businesses are to truly cut costs and offset this against less attractive cost cutting exercises then they need to put a clear system in place to manage this. Without a transparent policy to guide businesses forward, how can they


even begin to answer those allimportant questions? ■ How much energy does the business use currently? ■ Who is responsible for managing energy efficiency within the company? ■ What are the current issues with your energy consumption? ■ What activities lead to consumption of energy? ■ How can you improve your energy efficiency?

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ADVICE ■ Have you identified what areas need to be improved or completely changed? ■ How much energy could you save in the long term? ■ What impact would saving energy have on your business from a financial perspective? Those businesses that are unable to answer all of these questions have really only scratched the surface of effective energy management (if at all). The likelihood for those that have a clear policy in place is they will have already addressed these questions, and will have made the first foot hold into producing a robust framework for making significant and continued improvements in energy consumption. A policy and tight framework will also allow identification of an organisations’ past, present and future energy consumption, as well as the development of an energy monitoring process. The BSI report showed that two thirds of respondents did not conduct regular energy usage audits, nor did they maintain a current energy management policy, both of which compromise the delivery of continual improvement in energy management. In an effort to make the right noises, some businesses may make minor adjustments to save money, such as ensuring PC monitors are switched off at night, and perhaps replacing light bulbs with energysaving varieties; but is this really enough? Energy management has evolved into a rather complex arena, covering a multitude of business activities, all of which need to be taken into consideration when bringing about change and improvement. Companies may find that additional training and a standardised management system (such as BS EN 16001, the new European standard for Energy Management Systems) is needed to help them build a framework that will enable them to implement change. But there are a few simple steps you can take in the first instance to get the ball rolling: ■ Take regular meter readings: this will help you to understand how much energy your organisation is currently consuming;

■ Organise thorough inspections of the work premises: this will help you to identify the areas where further savings can be made; ■ Assess energy consumption levels on current activities; ■ Talk to employees and get their input on energy waste; ■ Take into account all energyrelated activities under the control of your organisation, for example the energy used to operate machinery and heat buildings. In taking these initial steps, most organisations will begin to realise the level of energy emissions being needlessly emitted every day. Wasting unnecessary energy is largely due to poor organisation and education; in most cases employees simply don’t understand how to make the change themselves. But ultimately, wasted energy will affect the efficiency and productivity of a business, certainly in the long term. Making change happen: ■ Build a policy that incorporates the processes and practices you need to improve energy efficiency across the business. This will create a mechanism to turn energy efficiency into a key performance indicator; ■ Get buy-in from senior management - do they really understand the benefits of making this change? ■ Communicate with staff - involve them from the outset, get their feedback and suggestions for improving energy efficiency. The most successful change happens when everyone in the company is on board; ■ Establish clear minimum reduction targets so you have something to measure against; ■ Establish reliable ways of measuring consumption/assess on a regular basis – energy consumption can fluctuate seasonally depending on weather and productivity; ■ Establish objectives, implement, monitor and measure and continually improve; Once a policy has been created, organisations must implement the behavioural change needed to embed energy efficiency considerations into everyday decision-making and this is

by no means an easy feat. This won’t happen overnight, it requires clear planning, perseverance and ongoing support. Actions speak louder than words In today’s challenging climate, it’s clear that businesses can no longer continue to bury their heads in the sand when it comes to energy efficiency. The benefits are now clear to all, but if businesses are to truly reap those benefits changes need to be made, policies must be put in place and improvements must carried out and maintained. Those 80 per cent of companies that cited energy management as a key driver for reducing costs, should really make their actions speak louder than their words if they are really serious about controlling spend and increasing the overall efficiency of their business – it could also significantly reduce the need to make cuts elsewhere in the business, which in most cases would only damage an organisation’s performance. About BSI BSI is a global independent business services organisation that works with over 80,000 customers with standards-based solutions. Originating as the world’s first national standards body, it has over 2,400 staff operating in over 120 countries through more than 50 global offices. Its key offerings are: ■ The development and sale of private, national and international standards and supporting information that promote and share best practice; ■ Second and third-party management systems assessment and certification in all critical areas of management disciplines; ■ Product testing and certification of services and products including Kitemark®, one of the one of the world’s most recognised quality symbols; ■ Certification of high-risk, complex medical devices; ■ Performance management software solutions; ■ Training services in support of standards implementation and business best practice; March 2010 57

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NEW PRODUCTS & DEVELOPMENTS Custard and jam taste treats for Wild Bean Café customers this Spring Wild Bean Café has launched custard and jam iced finger buns, traditional yeast raised sweet dough products, with a topping of sweet fondant icing and traditional piped icing decoration. They include a generous injection of either raspberry jam or vanilla custard – going into four points along the bun. Martin Smith, UK Wild Bean Café Manager, said: “The buns are

injected to give our customers a real homely comfort eat and take them back to the good times in their lives. “We wanted to take a traditional product that everyone knows and loves, and really pack it with flavour and make it a real treat.” Other new arrivals at Wild Bean Café this spring are: Twin pack Belgians - A lemon and fruited Belgian dough swirl, topped with a generous load of fondant icing and a half cherry. Made in a bite version for easy on the go consumption, and sold in a twin pack because one is just never enough. Cinnabun - An American style dough swirl with a cinnamon pate filling, topped with a cream cheese icing and dusted with more cinnamon. Tel: 01908 853828.

Unparallelled success for Pantheon Pantheon’s top selling products in 2009 were planetary mixers, slicers and vegetable preparation machines which is, perhaps, reflective of more caterers bringing their preparation work in-house now rather than relying on expensive, bought in goods. Despite 2009 being a year of economic gloom for many companies, Pantheon Catering Equipment has reported a staggering quadrupling of turnover during that time. Moreover, the company expects to at least double this during 2010. CEO, Nick Pendlebury claims: “This success is fundamentally down to a few fundamental factors. We don’t compromise on quality, yet keep our prices way under comparable equipment; we regard spare parts as an essential service to customers, so sell them at close to cost price, making them far cheaper than our competitors’ and we

understand that fast delivery is vital for many customers so we keep a vast stock to make sure everything is available at all times.” In fact, Pantheon’s warehousing facility was increased by some 6,000 square feet during 2009 to accommodate an extra £600,000 worth of equipment and parts. A further factor that has helped Pantheon’s growth is that the equipment is only available through its loyal dealership network. Tel: 0800 046 1570


Snowbird beefs up Gourmet Plus chipolatas Snowbird Foods has strengthened its selection of unique Gourmet Plus Chipolata Sausages with the unveiling of an improved recipe for its beef variant – part of the only fully cooked and frozen range of chipolatas in natural casings on the market. With no rusk or cereal, it features 94 per cent beef from carefully selected forequarter cuts and a secret blend of seasoning. The low fat, low salt recipe meets all FSA requirements to and beyond 2012. Ideal for breakfasts and buffets, plus ready meals, the chipolatas leave the factory an attractive golden brown and can quickly be re-heated (in seconds in a microwave). “Interest in fully cooked chipolatas has grown thanks to our super premium quality and this upgrade will drive the market forward,” said Snowbird sales director, Roy Anderson. The chipolatas are packed in 4 kilo units. Tel: 020 8805 9222.

Staniforth give extra life to old kitchen knives Samuel Staniforth can re-serrate knives, giving extra life to the blades without compromising on quality. The company, which has been making knives in Sheffield since 1864, can also sharpen non-serrated knives, providing a major saving on new replacements. Meanwhile, its own knives are made from finest 420 stainless steel, ideal for the sandwich industry, and are excellent value, says the company. Knife blades can be sequentially numbered with a permanent etch mark for traceability purposes. Tel: 0114 2488250.

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NEW PRODUCTS & DEVELOPMENTS Nestle prefers National Flexible’s ‘Sweet Touch’ National Flexible, the Bradfordbased film packaging specialists, have been recognised as an ‘outstanding supplier’ at a recent award ceremony for its contribution made to Nestle – one of the UK’s leading confectionery manufacturers. Presented by Nestle’s head of purchasing, Tim Innocence, the award is the highest ranking that can be given to a supplier. Only six companies managed to qualify at the event, which was attended by some of the largest names in the industry. “We have always operated to a high standard and pride ourselves on being a business that is driven by the needs of our customers,” said National Flexible’s chief executive, Barry Twigg. “Nestle have

recognised our consistent performance over the years we have worked with them.” The Green Light award was given to acknowledge National Flexible’s performance record – as well as the way they have reduced costs and added value to Nestle’s operations. Throughout 2009 they had an enviable unblemished record of OTIF deliveries – 100% on time, in full without a single nonconformance. National Flexible are the UK’s largest distributor of polypropylene, laminates and special films supplied in reel format for use on automated packaging machinery. Tel: 01274 685566

Jiffy’s “Panino” packs a profitable punch The Jiffy Panino is a new introduction for 2010, designed to appeal to new entrants and smaller business in mobile retail catering. Priced competitively at £22,995+ VAT, it competes keenly on price with other similar vehicles and beats other manufacturers on build quality, says the company. New design features maximise space and accessibility, including the warming cabinet and chiller cabinet, which both benefit from new double-glazed units, increasing thermal efficiency. The Panino is based on a Citroen Berlingo chassis, with a driving position more akin to a car rather than a commercial van, which appeals to many drivers and conforms to European Type

Approval. It also offers a cost-effective, reliable backup option for companies who operate a fleet of trucks and who may need further resources to canvass new business or support their existing vehicles when needed. See the New Jiffy Panino at Food and Drink Expo stand P210, 21st – 24th March, Birmingham NEC. Tel: 01274 596000

Easy Glove launch Clean Hands System Easy Glove has launched The Clean Hands System for the UK foodservice market place. The product is designed for bakeries, sandwich bars, cafés, mobile snack vans and delis, where food and money is handled by the same person. “Clean Hands is a practical, hygienic and fast way to serve customers, it’s a great way to save you money and is fully HACCP approved,” says the company. It is available to purchase online, priced at £29.99, at: Tel: Paul Clark on 0777 576 4454.

Redpack HTS flow wrapping system Redpack’s unique HTS flow wrapping system was designed for one of Britain’s major producers of Salad Products to automate the twin packaging of Celery Hearts. The aim of the new design was to reduce the number of production operatives, speed up the grading and wrapping process, reduce the time from harvesting to packing and reduce

product handling. The celery hearts are harvested and conveyed into the rig at up to 140 pieces/minute, where they are dynamically check weighed, conveyed via a Redpack Phase feeder to a collating module, then through the flow wrapping module and out onto a rotary turntable with box packing station. The entire system is integrated with

the Rig feed conveyor system. Redpack, who have many years of experience of providing machines for fresh produce for both rig and packhouse applications, were aware that the finished machine had to be capable of withstanding the harsh conditions and movement of a field harvesting rig. Tel: 01603 722280. March 2010 59

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BSA MANAGEMENT COMMITTEE 2010 The following are elected members of the Management Committee of the British Sandwich Association: CHAIRMAN Andy Valentine (Ginsters)


BSA Committee

VICE-CHAIRMAN Lyana Doyle (Compass Group) THE COMMITTEE Nigel Hunter (Buckingham Foods) - producer Felicity Aylward/ Gerri Scott (Marks & Spencer) - multiple retailer Jasmine Sciminger (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 Mark Reeve (Dene’s Delicatessen) - sandwich bar Terry Caldicot (Sodhexo) - foodservice

Upholding quality standards in sandwich making and retailing Our aims As the voice of the British Sandwich industry, the primary aims of the British Sandwich Association are:

Joe Street (Fine Lady) - baker

▲ To safeguard the integrity of the sandwich industry by setting

Tony Hacker (Applied Food Technology) - supplier

▲ To encourage excellence and innovation in sandwich making.

minimum standards for sandwich making.

▲ To provide a source of information for the industry. SECRETARIAT JIM WINSHIP Director

▲ To promote the consumption of sandwiches. ▲ To provide a collective voice for all those involved in the making, distribution and retailing of sandwiches and to represent the views of the industry.


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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 BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101

BRAMBLES FOODS LTD (MIDDLESBOROUGH) 13-15 Drake Court, Riverside Business Park, Middlesborough TS2 1RS Contact: Guy Truman Tel: 01642 230316 Fax: 01642 230093 BRAMBLES FOOD LTD (LONDON) Lords House, 665 North Circular Rd, London NW2 7AX Contact: Guy Truman Tel: 0208 453 7300 Fax: 0208 830 7137 BUCKINGHAM FOODS LTD Wimblington Drive, Redmoor, Milton Keynes MK6 4AH Contact: Jonathan Burr Tel: 01908 838900 Fax: 01908 838920 CHARLES JARVIS FINE FOODS Unit 3 Riverside Ind Estate South Street, Rochford Essex SS4 1BS Contact: Alan Jarvis Tel: 01702 545111 Fax: 01702 548894 FOOD PARTNERS HEATHROW LTD Galleymead Road, Colnbrook, Slough SL3 0EN Tel: 08450 549948 FOOD PARTNERS KILMARNOCK LTD Rowallan Business Park, Southcraig Avenue, Kilmarnock, KA3 6BQ Tel: 08450 549948 FOOD PARTNERS PARK ROYAL LTD 39 Brunel Road, Acton London W3 7XR Tel: 08450 549948

FRESH! NATURALLY ORGANIC Unit 26A, Abbey Ind. Est, Mount Pleasant, Wembley, London 8H0 LNR Contact: Chantelle Ludski Tel: 020 87952117 Fax: 020 87952119

FRESHWAY CHILLED FOODS Stafford Court, Stafford Road, Wolverhampton WV10 7EL Contact: Mr Alan Wright Tel: 01902 783666 Fax: 01902 781141 GINSTERS LTD 83 Tavistock Rd, Callington Cornwall PL14 3XG Contact: Anna Ward Tel: 01579 386 200 Fax: 01579 386 240 GREENCORE SANDWICHES - PARK ROYAL Willen Field Rd, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 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 GREENCORE SANDWICHES – TWELVETREES Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Steve Maloney HAKEN’S QUALITY FOODS Unit 2, Third Avenue Greasley St., Bulwell, Nottingham NG6 8ND Contact: Jason Haken Tel: 0115 9762995 Fax: 0115 9795733 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

KERRY FOODS IDA Industrial Park, Poppintree, Finglas, Dublin, Ireland Contact: Thomas Kiely Tel: 00353 18648000 Fax: 00353 18644033 MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Wendy Smith Tel: 01664 484400 Fax: 01664 484401 SANDWICH BAR CHAINS BIRLEYS CHANDOS DELI GREGGS MARTINS CRAFT BAKERS PRET A MANGER SUBWAY CONTRACT CATERERS

PULLINS BAKERS LIMITED 29 High Street, Yatton North Somerset. BS49 4JD Tel: 01934 832135 Fax: 01934 876503 Contact: Angela Pullin


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


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

TASTIES OF CHESTER LTD Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Richard Brown Tel: 01244 533 888 Fax: 01244 533 404


THE SANDWICH FACTORY Carlyon Rd Ind. Est, Atherstone, Warwickshire CV9 1LQ Contact: Nick Anderson Tel: 01827 719 100 Fax: 01827 719 101


SAVELLE SANDWICHES LTD Unit G, Colindale Business Park, Carlisle Road, London NW9 0HN Tel: 0208 205 0303 Fax: 0208 205 3100 ContactL Sawas Kyriacou SOLWAY FOODS LTD 3 Godwin Road, Earlstrees Ind. Estate, Corby, Northants NN17 4DS Contact: Nicola Stock Tel: 01536 464494 Fax: 01536 409 050





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 March 2010 61

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BSA Suppliers Index ABOUT FOODS LTD Oaklands Business Park Church Lane, Moor Monkton, York, YO26 8LA Contact: Nigel Upson Tel: 0845 8800 138 Fax: 0845 8800 139 ADVANCED FOOD TECHNOLOGY LTD Wenman Road, Thame Ind. Est, Thame, Oxfordshire, OX9 3UF Contact: Tony Hacker Tel: 01844 217303 Fax: 01844 212341

labels + labelling systems

ALLSTAT LIMITED Unit 10 Bowmans Trading Estate, Bessemer Drive, Stevenage, SG1 2DL Contact: Peter Tingle Tel: 01438 759084 Fax: 01438 740958 ANCIENT RECIPES (SOLWAY VEG LTD) Empire Way, Gretna, DG16 5BN Contact: Gillian McAllister Tel: 01461 337 239 Fax: 01461 338436 BEACON FOODS Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Sarah Davies Tel: 01874 622577 Fax: 01874 622123 BEL UK LTD Bel House, North Court Armstrong Road, Maidstone Kent ME15 6JZ Contact: Camilla Deane Tel: 01622 774800 Fax: 01622 759884 Accreditation body: ISO BERNARD MATTHEWS FOODS LTD Great Witchingham Hall Norwich, Norfolk NR9 5QD Contact: Mr Duncan Marsh Tel: 01603 873935 Fax: 01603 876420 Mobile: 07825 206225

BRI-TAL (FOODS) LTD Chaucer House, Chaucer Business Park Kemsing, Sevenoaks, Kent TN15 6PW Contact: Chris Dellow T – 01732 763221 F – 01732 761 017 BUNZL CATERING SUPPLIES

Epsom Chase, 1 Hook Road, Epsom KT19 8TY Contact: Matt Johnson Tel: 01372 736300 Fax: 01372 736301

CALDER FOODS LIMITED Site 8 Marconi Road Burgh Road Industrial Estate Carlisle, Cumbria CA2 7NA Tel: 01228 518888 Fax: 01228 518899 Contact: Paul Barker CARGILL MEATS EUROPE Orchard Block, Grandstand Road, Hereford, HR4 9PB Contact: Peter Allen Tel: 01432 362902 Fax: 01432 362901 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

CHEESE CELLAR 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 Accreditation body: BSA CHILTERN BAKERIES LTD Southam Road, Banbury, Oxfordshire OX16 2RE Contact: Claire Marshall Tel: 01295 227600 Fax: 01295 271430 Accreditation body: BSA


COLPAC LTD Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Rebecca Beattie Tel: 01525 712261 Fax: 01525 718205

DAIRYGOLD FOOD INGREDIENTS UK Lancaster Fields, Crewe Gates Farm, Crewe, Cheshire CW1 6FU Contact: Svitlana Binns Tel: 01270 589136 Fax: 01270 530726

DEIGHTON MANUFACTURING (UK) LTD Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214

DELIFRANCE (UK) LTD 17 Chartwell Drive Ind. Est, Wigston, Leics LE18 2FL Contact: Alan Moutter Tel: 0116 257 1871 Fax: 0116 257 1608 ECLIPSE (UK) LTD Tappers Building Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01924 499776 Fax: 01924 499731

ENGLISH PROVENDER CO. LTD Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855 BRC Grade A

EURILAIT Leighton Lane Ind Estate, Leighton Lane, Evercreech, Somerset, BA4 6LQ Contact: Les Hausen Tel: 01749 838100 Fax: 01749 831247 FOOD ANALYTICAL LABORATORIES LTD The Old mill, Oxford Road, Stoke on Trent, ST6 6QP Contact: Steve Watt Tel: 01782 822355 Fax: 01782 818515 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 FOODSERVICE CENTRE Cheddar Business Park, Wedmore Road, Cheddar Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 FRESHCUT FOODS LTD 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA Contact: Peter Clee Tel: 01159 227 222 Fax: 01159 227 255 FRIDAYS Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Pat Dunne Tel: 01580 710200 Fax: 01580 713512 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

HAZELDENE FOODS LTD Walthew House Lane Martland Park Industrial Estate, Wigan WN5 0LB Contact: Claire Gregory Tel: 01942 219910 Fax: 01942 219940 HEATHROW BAKERY Unit 6/7, Ridgeway Estate, Iver, Buckinghamshire SL0 9HW Contact: Farah Perry Tel: 01753 652888 Fax: 01753 650810

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 IVORY & LEDOUX LTD 201 Haverstock Hill, London, NW3 4QG Contact: Daniel Glazer Tel: 0207 907 1947 Fax: 0207 436 4877 JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: Leanne Stead JOHN WEST FOODS LTD Lancaster House, Tithe Barn Street, Liverpool, L2 2GA Contact: Paul Kent Tel: 0151 243 6200 Fax: 0151 236 5465 JOSEPH HELER LTD Laurels Farm, Hatherton, Nantwich, Cheshire CW5 7PE Contact: John Chattel Tel: 01270 841500 Fax: 01270 841381 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

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

MILK LINK LIMITED 3120 Great Western Court Hunts Ground Road Stoke Gifford Bristol BS34 8HP Contact: Sandie Belton Tel: 0800 9882433 Fax: 01454 252300 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 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


MPE UK LTD Unit 18 Botany Business Park, Macclesfield Road, Whaley Bridge, Derbyshire SK23 7DQ Contact: Chris Powell Tel: 01663 732700 Fax: 01663 732900 MTC INSULATION Solutions Ltd. Royston House 267 Cranmore Boulevard, Solihull, West Midlands, B90 4QT Contact: Patrick Nash Tel: 08452 300082 Fax: 08452 300083 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 PETTIGREWS Pinnaclehill, Kelso, Roxboroughshire Scotland TD5 8DW Contact: Peter Brookes Tel: 01573 224 234 Fax: 01573 223 717 PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 Accreditation body: BSA PLANGLOW LTD King’s House, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 PURAC UK LIMITED 50-54 St Paul’s Square Birmingham B3 1QS Contact: Gareth Jones Tel: 0121 236 1828 Fax: 0121 236 1401

RANK HOVIS The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: John Hale Tel: 0870 728 1111 RICH SAUCES 34 Jubilee Road, Newtownards Co.Down BT23 4YH Contact: Richard McFeeters Tel: 02891 819004 Web:

ROYAL GREENLAND LTD Sinclair House,Station Road, Cheadle Hulme, Cheadle, Cheshire, SK8 5AF Contact: Simon Knight Tel: 0161 4858385 Fax: 0161 4869106 BRC Higher Level SAM BROWNE FOODS Kelleythorpe Ind.Estate, Driffield, East Yorkshire, HU15 1DS. Contact: Phillipa Kendrick Tel: 01377 241238 Fax: 01377 241271 SNOWBIRD FOODS LTD Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 SOUTHERN SALADS LIMITED Units 1 & 2 Cannon Bridge Cannon Lane Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 SOUTHOVER FOOD COMPANY LIMITED Unit 4, Grange Industrial Estate, Albion Street, Southwick, Brighton, BN42 4EN Contact: Bob Partridge Tel: 01273 596830 Fax: 01273 596 839

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 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 TMI FOODS Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: David Abbott Tel: 01604 583421 Fax: 01604 587392 Accreditation body: BSA TOTAL PACKAGING SYSTEMS Unit 12 Saturn Business Park Fairfield Industrial Estate Hixon, Staffordshire ST18 0PF Contact: Katie Rose Tel: 0845 6430035 Fax: 0845 6430036 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

UNIVERSAL MEATS (UK) LTD Hall Place, Sevenoaks, Kent TN15 OLG Contact: Alan Burke Tel: 01732 760760 Fax: 01732 760780

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 VERSEVELD PLC Coningesby House, 24 St Andrews St. Droitwich, WR9 8DY Contact: Paul Roper Tel: 01905 797999 Fax: 01905 798958 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 LINKED ASSOCIATION LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration Bourne House, Horsell Park, Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 CONSULTANT INTERNATIONAL MASTER CHEF & AUTHOR Tom Bridge 21, Blackhorse Avenue Blackrod Village Bolton BL6 5HE Tel: 07889111256 RJL SOFTWARE The Maples, Beggars Grove Sutton Scotney winchester SO21 3LL contact: Richad Lamb

Tel: 0963 7633 Fax: 0962 7677

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 SERVICES Factory Advanced Food Technology Foodservice Centre MTC Insulation Solutions Ltd. RJL Software Retail Foodservice Centre BAKERY PRODUCTS Morning Goods Bri-Tal (Foods) Ltd Chiltern Bakery Delifrance Heathrow Bakery Patisserie Bri-Tal (Foods) Ltd Delifrance Chiltern Bakery Heathrow Bakery Viennoiserie Bri-Tal (Foods) Ltd BREAD AND ROLLS

Unsoy Food Industries (UK) Ltd Relishes Ancient Recipes (Solway Veg Ltd) Beacon Foods Calder Foods Cheese Cellar English Provender Co Intertaste Sauces & Spices Leathams Pettigrews Southover Food Company Ltd The Ingredients Factory Pickles Ancient Recipes (Solway Veg Ltd) Cheese Cellar English Provender Co Leathams Pettigrews Southover Food Company Ltd The Ingredients Factory Preservatives Purac UK Limited CLEANING MATERIALS Bunzl Catering Supplies

Fresh Chiltern Bakeries Heathrow Bakery Panitaly Rank Hovis

CONSULTANCY Food Analytical Laboratories Ltd

Speciality Bri-Tal (Foods) Ltd Delifrance Heathrow Bakery Panitaly

DESIGN & BUILD CONSULTANCY Advanced Food Technology Colpac MTC Insulation Solutions Ltd Total Packaging Systems

BREAD MAKING INGREDIENTS Cheese Cellar BUTTER AND SPREADS Butter Dairygold Ingredients Eurilait Ltd Spreads Eurilait Ltd Cheese Cellar Milk Link Spreads (olive) Leathams CHEESE Bel UK Caterers Choice Cheese Cellar Dairygold Ingredients Eurilait Ltd Joseph Heler Leathams Milk Link Southover Food Company Ltd CHUTNEYS AND RELISHES Chutneys Ancient Recipes (Solway Veg Ltd) English Provender Co Leathams Pettigrews The Ingredients Factory

CRISPS Southover Food Company Ltd


Beacon Foods Caterers Choice English Provender Co. Intertaste Sauces & Spices KK Fine Foods Martin Matthew & Co Piquant Rich Sauces The Ingredients Factory DRINKS Concentrates Ivory & Ledoux Ltd Juices Caterers Choice Leathams Southover Food Company Ltd EGGS & EGG PRODUCTS Eggs (hard boiled) Fridays Just Egg PAP Eieren & Eiproducten B.V. Egg Products Freshway Chilled Foods Fridays Leathams PAP Eieren & Eiproducten B.V. EQUIPMENT Buttering machinery Advanced Food Technology Deighton Manufacturing (UK) Conveyors Advanced Food Technology Deighton Manufacturing (UK) MPE UK Ltd Total Packaging Systems Cutting equipment Advanced Food Technology Labels Allstat Planglow Labelling Systems

Dressings Ancient Recipes (Solway Veg Ltd) English Provender Co.

Labelling Systems/Barcoding Allstat Planglow Labelling Systems Total Packaging Systems

Spreads KK Fine Foods Plc Milk Link

Machinery MPE UK Ltd

Mayonnaise Caterers Choice Cheese Cellar English Provender Co. Fridays Just Egg Piquant Rich Sauces Unifine Sauces & Spices Mustards Unifine Sauces & Spices Southover Food Company Relishes Beacon Foods Southover Food Company Ltd Sauces & Ketchups Ancient Recipes (Solway Veg Ltd)


Packaging Machines Colpac Total Packaging Systems Sandwich Making Machinery Advanced Food Technology Deighton Manufacturing (UK) FACTORY DESIGN Alimentos Daily Fresh Total Packaging Systems FISH PRODUCTS Canned Fish Food Network Glenryck Foods Limited John West Foods Ltd Ivory & Ledoux Ltd Martin Matthew & Co

Crayfish Royal Greenland The Seafood Company Prawns Royal Greenland The Seafood Company Salmon Caterers Choice Challenger Foods Food Network John West Foods Ltd Leathams Martin Matthew & Co. Sardines Martin Matthew & Co. Seafood/Shellfish Products Ivory & Ledoux Ltd Southover Food Company Ltd Unsoy Food Industries (UK) Ltd Tuna Caterers Choice Challenger Foods Food Network Glenryck Foods Limited Ivory & Ledoux Ltd John West Foods Ltd Martin Matthew & Co. Universal Meats Tuna (Premium) Food Network Glenryck Foods Limited Ivory & Ledoux Ltd Martin Matthew & Co Southover Food Company FLOUR Rank Hovis FRUIT Guacamole Leathams Pineapple Caterers Choice Food Network Freshcut Foods Ltd Ivory & Ledoux Ltd Martin Matthew & Co. LABORATORY Eclipse UK Ltd Food Analytical Laboratories Ltd MEAT PRODUCTS Bacon Food Network Leathams Mourne Country Meats Southover Food Company Ltd TMI Foods Verseveld PLC Beef Leathams Sam Browne Foods Universal Meats Verseveld PLC Zwanenberg Food UK Ltd Chicken Cargill Integra

Challenger Foods Grampian Country Foods Kookaburra Leathams Moypark Sam Browne Foods TMI Foods Universal Meats Verseveld PLC Zwanenberg Food UK Ltd Continental Leathams Minster Fine Foods Ltd Duck Cargill Integra Challenger Foods Kookaburra Sam Browne Foods Universal Meats Verseveld PLC Ham Food Network Leathams Martin Matthew & Co. Minster Fine Foods Ltd Mourne Country Meats Verseveld PLC Marinated Meats Calder Foods Food Network Kookaburra Meatballs Zwanenberg Food UK Ltd Pork Challenger Foods Food Network Kookaburra Leathams Mourne Country Meats Sam Browne Foods Southover Food Company TMI Foods Zwanenberg Food UK Ltd Poultry Kookaburra Southover Food Company Salami Southover Food Company Sausages Food Network Leathams Mourne Country Meats Snowbird Foods Southover Food Company TMI Foods Zwanenberg Food UK Ltd Turkey Kookaburra Leathams Unsoy

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BSA Product Index OILS Ivory & Ledoux Ltd Martin Matthew & Co ORGANIC PRODUCTS Ancient Recipes (Solway Veg Ltd) Beacon Foods Eurilait Ltd Fridays Leathams The English Provender Co. (Suffolk Foods) Unsoy Food Industries (UK) Ltd PACKAGING Auto-seal Packaging MPE UK Ltd Total Packaging Systems Cardboard Bunzl Catering Supplies Colpac Disposable Bunzl Catering Supplies Food wraps Colpac Tri-Star Packaging Supplies Plastic Bunzl Catering Supplies Tri-Star Packaging Supplies Sandwich Packs Alimentos Daily Fresh Colpac PASTA Bri-Tal (Foods) Ltd Caterers Choice Food Network Freshcut Foods Ltd

Leathams Martin Matthew & Co. Southover Food Company Ltd PRESERVATIVES Purac UK Limited RECIPE DEVELOPMENT Tom Bridge REFRIDGERATED VEHICLES Jiffy Trucks Ltd SANDWICH FILLINGS (READY PREPARED) Beacon Foods Calder Foods Cheese Cellar Eurilait Ltd Freshcut Foods Ltd Fridays KK Fine Foods Plc Unsoy Food Industries (UK) Ltd Frozen KK Fine Foods Plc Unsoy Food Industries (UK) Ltd SNACK PRODUCTS KK Fine Foods Plc Unsoy Zwanenberg Food UK Ltd SOUPS Leathams Southover Food Company Ltd

Freshcut Foods Ltd Ivory & Ledoux Ltd Leathams Unsoy SALADS Calder Foods Hazeldene Foods Southern Salads Limited Salads (prepared) Freshcut Foods Ltd Southover Food Company Ltd Southern Salads Limited Unsoy Sundried Tomatoes Beacon Foods Leathams Plc Martin Matthew & Co. Unsoy Food Industries (UK) Ltd Sweetcorn Beacon Foods Caterers Choice Food Network Ivory & Ledoux Ltd Martin Matthew & Co. Southover Food Company Ltd Universal Meats

Canned Vegetables Food Network Ivory & Ledoux Ltd Martin Matthew & Co

Tomatoes Beacon Foods Caterers Choice Food Network Ivory & Ledoux Ltd Leathams Plc Martin Matthew & Co. Unsoy Food Industries (UK) Ltd

Chargrilled/ Roasted Beacon Foods

VIENNOISERIE Southover Food Company Ltd


International Sandwich Manufacturers Contact: Markus Banziger

ALIMENTOS DAILY FRESH S.A. Avendia El Parque 423 Golf de Manquehue Lo Barnechea, Satiago, Chile Tel: 56-2-4119100 Fax: 56-2-4119101 Contact: Felipe Mustakis Email:

BORGESIUS CONVENIENCE Marconistraat 8 8912 AX Leeuwarden, Holland Tel: 0031 58 2348 455 Fax: 0031 58 216 0720 Contact: Emiel Boogaard

BELL AG Rupperswilerstrasse 5 5503 Schafisheim Switzerland Tel: 0041 62 885 95 55 Tel: 0041 62 885 95 66

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 Contact: Christoph Kadereit NORDIC LUNCH AB Box 5924 Majorstua 0308 Oslo, Norway Tel: 0047 23 33 44 34 Fax: 0047 23 33 44 34 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 Contact: Karin Halm Tel: 0049 6302 9819780 Fax: 0049 6302 98197822 Accreditation body: BSA, IFS

Product Listing BACON TMI Foods Bakery Inserts Sigma Bakeries Ltd BREAD Sigma Bakeries Ltd Cooked Meats

TMI Foods Organic Products 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 SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd TMI Foods Speciality Breads Sigma Bakeries Ltd March 2010 65

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QUALITY TUNA AT REMARKABLE PRICES Importers, Stockholder & Distributors. Erik Thorbek H&T Walker Ltd 1876 Goddess House, Helford, Cornwall, TR12 6JX Tel: 01326 231800 / 07824 325480 Fax: 01326 231758 Email: Website:


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Reach thousands of potential customers from as little as ÂŁ115

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

Paul Steer 01291 636342 email:

Tel: 01992 641641

email: March 2010 67

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